TURKEY GUINEA FOWLS. 5 



to take exercise, is universally acknowledged to excel 

 in genuine richness of flavour. There is probably 

 greater variety of size, figure, and appearance 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 somewhat more dense 

 of fibre, and more alkalescent and substantial than 

 that of the chicken, but it is reckoned 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 supe- 

 rior to all others. The COPPER turkey, (see varieties) 

 originally of the wild American breed, proved too 

 tender, and degenerated in this country. 



Guinea Fowls. 



Guinea fowls are not so white of flesh as the 

 common, but more inclined to the pheasant colour ; 

 in quality short and savoury, like the flesh of the 

 pheasant, and easy of digestion. In fact, the guinea 

 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 season 

 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 produc- 

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

 extent, of the necessaries of life. A few years since, 



