TURKEY GUINEA FOWLS. 5 



to take exercise, is universally acknowledged to ex- 

 cel in genuine richness of flavour. There is pro- 

 bably greater variety of size, figure, and appear- 

 ance in the chicken, than in any other species of 

 fowl, and also considerable variety of quality, which 

 will be pointed out under their different heads. 



The TURKEY. The flesh of the turkey is some- 

 what more dense of fibre, and more alkalescent and 

 substantial than that of the chicken, but it is rec- 

 koned nourishing and restorative. Age produces a 

 similar effect as in the chicken, whence the turkey 

 after a certain period, is good for little, except 

 stewed. 



The true black NORFOLK turkey is esteemed su- 

 perior to all others. The COPPER turkey, (see va- 

 rieties) originally of the wild American breed, proved 

 too tender, and degenerated in this country. 



GUINEA FOWLS are not so white of flesh as the 

 common, but more inclined to the pheasant color ; 

 in quality, short and savoury, like the flesh of the 

 pheasant, and easy of digestion. In fact, the gui- 

 nea fowl is reckoned by many a good substitute for 

 the pheasant. They are very prolific, and their 

 eggs nourishing and good. These fowls are in sea- 

 son for the table when game is going out ; namely, 

 from February to June ; PEA FOWLS also are used in 

 the same season. With our immense powers of pro- 

 duction, we are yet an importing country, to a vast 

 extent, of the necessaries of life. A few years 

 since, upwards of the weight of twelve tons in tur- 

 kies and other poultry were imported from France 

 within ten days. 



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