JUDGING TABLE POULTRY. 



more clearly, by some experiments made in 

 Canada by Prof. Robertson. He bought ordin- 

 ary chickens in the Ottawa market, of which 

 three fair representatives were killed as they were, 

 and weighed as plucked ; as trussed for cooking ; 

 after cooking ; and finally the weight taken of 

 the bones and carcase left, the rest reckoning as 

 edible meat. The same was done with three 

 similar chickens fed up for 36 days, and the 

 following were the results ; the weights being 

 that of the whole lot of three each : — 



It will be seen that while the plucked weight 

 of the fatted ones was barely twice, the weight 

 of edible meat was fully tlure times that of the 

 ordinary birds. Good shows of dead poultry at 

 agricultural and poultry shows, will assist in 

 spreading this sort of knowledge, and may thus 

 open markets in other districts. 



It may be possible also to develop fresh 

 tastes in poultry. As stated in the article above, 

 there has been very little increase, if any, in the 

 demand for petits poussins or " milk chickens," 

 which appear too tender and melting in te.xture 

 for average English palates, trained mainly on 

 joints instead of the tender stews and entrees so 

 universal on the Continent. We have known 

 many experiments in offering such a delicacy 

 to result in the verdict that it was not worth 

 eating, especially at the price : national palate 

 has much to do with matters such as these. 

 But when we consider the immense, apparently 

 unlimited, demand in America for " broilers " of 

 li lbs. to 2i lbs. in weight, the outlook for such 

 a product as this in England may perhaps be 

 different ; and every breeder who, on any 

 possible opportunity, treats a friend or an 

 accidental guest to a broiled chicken, may 

 perhaps be doing something to create a taste 

 and demand for birds of this type. So far we 

 have only come across broiled chicken to any 

 extent upon the upper reaches of the Thames, 

 where it is well known under the name of 

 " sudden death," * and very popular ; and where 



* So called because it is usual to go and catch your chicken 

 and chop its head off, letting it bleed while you boil up a pot 

 of water. You dip it in the boiling water, which enables you 

 to pull off the skin with feathers and all ; then draw, split, 

 and broil it, with pepper and salt to taste, basting with butter, 

 and putting more butter on the hot bird when served. 



known elsewhere, it has generally become so 

 through acquaintance with boating men. An 

 active demand for this class of birds would be ol 

 great advantage to rearers, as they are marketed 

 earlier, without the risks and critical stages of 

 fattening ; and what boating men have already 

 done should encourage rearers to set a similar 

 example, and show what this appetising dish 

 is, on every possible occasion. More or less of 

 the methods employed in their production in 

 America will, no doubt, be adopted should the 

 " broiler " class of chickens ever come into ex- 

 tensive demand ; at present the small market 

 in London is chiefly supplied by the smaller 

 class of Irish birds. 



Very little need be said about exhibiting 

 table poultry. It is generally stated that the 

 birds are to be shown " trussed but not drawn," 

 but this is misleading, as they are 

 Exhibiting not really trussed at all. They 

 Judging. should be shaped in the press, or by 



cloths, so that the legs and wings lie 

 neatly, close up to the body, in the proper posi- 

 tion; and most carefully plucked and stubbed, 

 so that the holes of the feathers may not look 

 coarse ; leaving feathers only on the head, and an 

 inch or two down the neck. The shanks should 

 have been washed or wiped if necessary, before 

 pressing ; and after setting, the head may 

 be wiped if required. Nothing more is allowed 

 or should be done, beyond tying the hocks to- 

 gether, and the birds are shown on their backs 

 upon a flat or slightly sloping board, with their 

 necks and heads hanging down over the front 

 edge, towards the spectator. Breaking the 

 breast-bone, or any other such expedient as is 

 presently described, is not allowed. 



Judging should depend upon fair and pro- 

 portionate consideration of many points. Size 

 and good matching ought to count for a good 

 deal, and it is nonsense to rail as some do at 

 the alleged fact — never true in a real sense — that 

 they have been "judged by weight." It is 

 simply that size has a value ; and the aim of 

 a show should be to teach the feeder to pro- 

 duce, and to encourage the production of, birds 

 of the most value to him, and the purchaser, and 

 the public. It is not the business of poultry 

 theorists to artificially encourage, or compel 

 exhibition of, what they are pleased to pro- 

 nounce superior " quality," but which the public 

 will not pay the same price for. Straightness 

 of breast-bone also counts a great deal in the 

 appearance. That and length of body, well filled 

 up with meat to the top of the keel, have as 

 much as anything to do with the making of a 

 fine table fowl. Breadth, and fullness of the 



