VARIETIES OF DOMESTIC FOWL. 85 



serving the attention of the breeder. They have long been 

 naturalized m England, and are consequently well ' dimatized,' 9 

 and present no peculiarities of constitution that would suggest 

 difficulties in either hatching or rearing. As table birds they 

 hold a place in the very first rank, their flesh being particu- 

 larly white, tender, and juicy, and the skin possessing that 

 beautifully clear white hue, so essential a requisite for birds 

 designed for the consumption of the gourmand. The hens are 

 likewise layers of the first order ; and of all naturalized or 

 indigenous varieties of fowl, with the exception of the Colum- 

 bian, these lay the largest and the best-flavored eggs. They 

 are, besides, prolific, extremely easily fed, and, in short, I 

 know of no fowl I would rather recommend to the notice of the 

 breeder ; but let me here observe, that spurious specimens of 

 this fowl are often in the market, which will occasion, perhaps, 

 an equal outlay at their original purchase will decidedly cost 

 as much to feed be, perhaps, harder to rear, but will most 

 unquestionably not bring in an equal return in the way of profit. 

 By applying, in the first instance, to a breeder of known respect- 

 ability, you will avoid much disappointment ; and though you 

 may conceive the price demanded of you to be high, it may not, 

 perhaps, at the same time, be higher than what you might 

 have foolishly paid for a bad article ; and even should you have 

 to lay out a few shillings extra, do so willingly, and recollect- 

 ing the old proverb, avoid being * penny wise and pound 

 foolish.'" 



8 



