XIII. THE FARM 



POULTRY AND EGGS 



One of the noticeable differences between meat from the 

 hen, and that from wild fowls generally, is its color. The 

 domesticated fowl has a large amount of white meat as result 

 of less use of the muscles, and a consequent lessened supply 

 of blood to them. This is especially true of the muscles of 

 the breast which are used in flying. The great weight of 

 the domesticated hen makes flight for any considerable 

 distances impossible. The same thing is largely true of 

 domestic turkeys, geese, and ducks. The bone structure of 

 the domesticated fowls is denser and stronger in order to 

 support the heavier weight of body. The mounted skeletons 

 of birds of flight, such as the various songbirds, show when 

 examined a remarkably light structure, the bones commonly 

 being hollow. The quill feathers, too, strong but light, 

 show a wonderful adaptation for use in flying. 



The hen walks on her toes which terminate in nails (claws) 

 very serviceable in scratching for food. The scaly and more 

 or less featherless part of the leg corresponds to the human 

 foot. Through it pass tendons that move the toes. The 

 muscles of the _" drumstick" from which these tendons arise 

 exhibit in their color and development the great use the hen 

 makes of her feet. The drumsticks correspond to that 

 part of the human leg from knee to ankle, while the thigh 

 bones of a fowl are closely joined to its body and are covered 

 by the body skin. 



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