ORIGIN AND DESCRIPTION OF BREEDS 



51 



used term. Very little 

 earnest concerted atten- 

 tion has been given to 

 breeding for excellence 

 of table qualities. This 

 will be a development of 

 the future. Were there 

 a standard of excellence 

 that would disqualify a 

 fowl, or throw it out of 

 the market, that did not 

 show at least 25 to 30% 

 more meat than bone 

 and offal at six months 

 of age, there would soon 

 be a change in the meat 

 qualities of the fowls 

 found in the markets. 



DOMESTICATED 



FAVEROLLE HEN 



(Courtesy, Editor "La V T ie a La Champagne," 

 Paris.) 



In a good table 

 fowl there should be 

 a large percentage of 

 edible meat and a 

 relatively small 

 amount of bone and 

 offal. Heavy bone 

 and frame should not 

 be developed at the 

 expense of meat. 

 Fowls vary greatly in 

 this respect. Mons. E. 

 Lemoine, of France, 

 has published the re- 

 sults of some investi- 

 gations on this point, 

 as follows: 



