The Ponjtnj of France. 



81 



judgment, but much and varied information was elicited, 

 especially as to the differences between the weights of the fowl 

 alive, when plucked and trussed, or lastly, cooked and served up. 

 In these days, when our supplies of meat are so fearfully 

 threatened, any hints that bear upon the economy of feeding 

 animals, or ■preparinc) that food for the table, deserve our most 

 serious attention. 



Five specimens were selected from each of the three rival 

 breeds for special comparison, and were weighed before and 

 after being prepared for the cook, and also when roasted. An 

 experiment to show the comparative waste from roasting in the 

 open air, or " brazing," that is, cooking in a covered vessel, had 

 been contemplated, but I do not find a record of any such results. 



The average weight of these lots were as follows : — 



The advocates of La Bresse would remind us that the greater 

 loss in their fowl is not to be set down as pure waste, as there 

 is probably a greater amount of gravy, which has a certain 

 value. 



The Normandy chickens are stated by M. de Kergolay to 

 have been younger than their rivals, and on that account to have 

 lost less weight, since the fatting process had not been carried so 

 far in their case. But the Houdan breed are also very precocious. 

 Those hatched with the new year being ready for market by the 

 middle of April, after three weeks of fatting on barley-meal 

 moistened in milk, "bolted " three times a day without drink, 

 the cost of food being \s. to Is. od.; these chickens are reared 

 among woods, where they are to be seen picking up much insect 

 food, kept in droves of 300 or 400. They are mostly hatched 

 under hen-turkeys. 



YOL. II. — S. Si G 



