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GLOSSARY OF TECHNICAL TERMS 



Brassiness. A term applied to a yellow or yellowish 

 tint commonly found in the feathers of white fowls and 

 sometimes in the feathers of dark-plumaged fowls. 



Breast. (1) A term applied to that part of the front of 

 the body of live fowls that extends from the throat to 

 the point of the breastbone. See 13, Fig. 1. (2) The term 

 is applied also to the meat on both sides of the breast- 

 bone of fowls prepared for the table. 



Breed. A family of fowls all of which are of the same 

 distinctive shape. A breed may include a number of 

 varieties, the fowls of all the varieties having the same 

 shape but being distinguished by different plumage 

 colors and markings. 



Breeding Down. A term applied to the process of 

 producing small, or bantam, fowls from larger fowls by 

 selecting and breeding the smallest fowls obtainable a 

 process usually involving breeding through a number of 

 generations. 



Brick Color. A reddish-brown color occasionally found 

 on fowls of black-red varieties. 

 Broken Colored. See mottled and spangled. 

 Brood. A number of chick's that are mothered by one 

 hen or kept in one brooder. 



Broody. When a hen shows a desire to sit, that is, to 

 hatch eggs, she is said to be broody. 

 Brows. The projection of the skull over the eyes of a 

 fowl, as in Asiatic and Malay fowls; 

 termed beetle brows in England. Fig. 5. 

 Cap. The upper part of a fowl's skull 

 or comb; a term used in England. 



Cape. The feathers between the 

 shoulders and about the neck under- 

 neath the hackle. 



Capon. A castrated cock or cockerel; 

 that is, a male from which the reproductive organs have 

 been removed; a female from which the reproductive or- 

 gans have been removed is called a poulard. 



Carriage. The general appearance, pose, or bearing of a 

 fowl; the way in which a fowl carries itself when walking. 



FIG. 5 



