182 BOARD OF AGKICULTURE. 



are right in repudiating all crosses with large, coarse-boned 

 Asiatics, as Brahmas, Cochins, and Langshams ; big thighs 

 and bony breasts are the result. If Dorkings are used, the 

 cross should be between a Dorking cock, and a small-boned 

 hen of a large-breasted flying breed, as game or large Ham- 

 burg. The exhibits in this class distinctly showed that the 

 Dorking should be the male parent. In conclusion, Mr. 

 Tegetmeier says : — 



"The testing of the merits of table poultry is not com- 

 plete until the birds arrive at their destination — on the 

 table. This is the touchstone to which I always submit my 

 crosses, and prefer, if possible, comparing two roast birds 

 of diflerent breeds on the same dish," etc. 



Certainly nothing is more reasonable. We test a draught- 

 horse by the load he will draw, roadsters and race-horses by 

 actual performance, dairy cows by the pounds of milk or of 

 butter actually weighed ; so, where quality upon the table is 

 the test, let the breeder at least actually know by the table 

 test. Such a test might, indeed, be made the occasion of a 

 social gathering of uncommon interest in a neighborhood 

 where several yards of cross-bred fowls are raised. 



BROILERS. 



There can be no doubt but that the most delicious form 

 in which the flesh of chickens or fowls can be presented to 

 the epicure is when broiled at about three months old or 

 older. Chickens ought not to be taken up for broilers 

 before they weigh a pound each, and three pounds to the 

 pair is still better. If they can be sold by the pound, of 

 course it may pay to make them weigh this ; but if the price 

 is by the count (by the pair or dozen), smaller ones will 

 bring a better proportionate price, in all probability. The 

 best broilers are cross-breeds between game hens and Dork- 

 ing, French or Plymouth, or some similar good-fleshed cocks. 

 This is a difficult cross to make at once, because game hens 

 are not easy to get in number sufficient. The reverse cross 

 is good, but not so good. The hen seems to impart quality 

 of flesh and bone, and to place the flesh where it exists in her 

 own breed. The crosses recommended for roasting chickens, 

 for the autumn and winter market, namely, Dorking, French 



