ON BREEDING FOWLS. 201 



the fowl is spurious, and of deteriorated blood. The fifth toe 

 and feathered legs of some breeds were originally the result 

 of accident, but by long and careful breeding, they have become 

 incorporated into the nature of certain races as general, though 

 not universal or essential, requisites. When a fowl exhibits 

 any special marks indicative of all the races or breeds from 

 which the cross originated, it is a sure evidence of extraordi- 

 nary purity of blood, and of the superior excellence of the race. 

 The best fowls of the race should always be selected for cross- 

 ing or for general breeding ; otherwise, the breeds will degen- 

 erate. 



The quality that is, the fineness, juiciness and richness of 

 flavor of the flesh of domestic fowls, is of much more import- 

 ance than their size ; and I consequently reject all coarse- 

 meated fowls, however large they may be. There is no diffi- 

 culty in discriminating between coarse and fine fowls, at any 

 time. When chickens, if the down is straight and stands out, 

 and the body and limbs are loosely joined, the meat is coarse ; 

 but if the down is glossy, and lies close to the body, and the 

 body and limbs are compactly formed, the meat is fine : and when 

 grown, if the fowl is light in weight, in proportion to its size, 

 the flesh is coarse ; but if heavy, the flesh is fine. There is also 

 a fitness in the quality of the flesh ; for if the meat is fine, the 

 bones are fine, and the feathers are fine, and vice versa. If the 

 flesh is fine, it is juicy and richly flavored ; if coarse, dry, 

 fibrous and insipid. The color of the legs, too, is quite mate- 

 rial, in judging of the quality of fowls. All other things being 

 equal, dark-legged fowls have the finest flesh, and are the most 

 hardy. Turkeys, which have the finest flesh of any fowl of 

 their size, have black legs ; pheasants, partridges and quails, 

 all of which are very fine-fleshed fowls, have dark legs ; the 

 game cock likewise, which is universally acknowledged to be 

 the finest fleshed of any of the domestic fowls, except the Wild 



