THL SIGNIFICANCE. OF CARRIAGFL. 121 



There is as we have seen, a general correlation of the size of the wings to the development of 

 the breast. Now, unless we assume that there is no correlation, or no meaning in correlation, 

 of the stiff or main tail feathers with the soft feathers of the tail which cover them, we find, 

 reasoning from one conclusion to another, that a well developed breast is an indication of sex- 

 ual activity. And if we pursue this same course of reasoning from section to section through- 

 out I think we will finally resolve the whole matter into the simple general proposition that the 

 fowl that is best developed physically, that is, with the best all round development, should be 

 the most productive lowl and the most reliable breeder. Such a proposition looks very reason- 

 able, but every experienced poultryman and breeder knows that though partly true it is true 

 with so many modifications and limitations that it does not furnish the simple rule it would if 

 absolutely correct. 



The carriage of wings and tail we do not readily dissociate from the general carriage of tbc 

 fowl, for its habit with regard to them is what makes fully fifty per cent of its distinctive 

 carriage. Fanciers find that bad faults in carriage of these parts, whether due to malforma- 

 tions or to laziness and general lack of liveliness, are very persistent in the progeny of fowls. 

 Not only so, but they are distinctly a handicap to a fowl in the exhibition room, and also con- 

 tribute to an unfavorable first impression which makes them less salable than birds that are 

 full of life and style. 



Any departure from the usual habit of carrying tail and wings indicates a degree of exhaus- 

 tion or perhaps the presence of disease. A fowl that is weak and debilitated carries Its wings 

 and tail as if they were burdens and incurnbrances, dragging it down. A fowl in the full vigor 

 of health carries wings and tail so easily and naturally as to attract no special attention to them 

 as parts of itself, or uses them so handily that they add to the impression of beauty, strength, 

 and gracefulness which it makes. 



The Legs and Feet. 



In the shank and foot of the fowl we have the most reliable external sign of some thiu-gs of 

 importance. It is the only part of the frame of the fowl not so covered with feathers that we 

 cannot judge by sight of the general character of the skeleton or frame work of the fowl. The 

 shank, and especially the clean, unfeatbered shank, indicates very accurately the character of 

 the skeleton of the fowl. If it is fine with small, neat joints, that same structure will be found 

 throughout, and in such a fowl there will appear to be a larger proportion of edible meat and 

 less waste in bone, tendons, and cartilage The common belief is that this not only appears to 

 be,,but is actually the case. Mr. Brown, in the chapter of his book to which I have frequently 

 made reference, quotes M. Abozine as stating at the poultry conference at St. Petersburg some 

 years ago, that "on examination of the skeletons of a large number of fowls he always found 

 that the relative weight of the dried skeletons to that of the entire living bird and its edible 

 parts is the same for all breeds, and equivalent to six per cent." Mr. Brown quotes this state- 

 ment as one calling for further inquiry. I would not deny it in the face of what purports to 

 be a careful report, nor would I indorse it without more extended investigation. If it is cor- 

 rect there is no variation in proportions of weight of skeleton to flesh, and some of our ideas 

 about producing table poultry carrying the largest possible proportion of edible meat, seem to 

 be wrong. 



However, this theory, though it may, if proved, contradict the old dictum that in a fine 

 honed fowl the skeleton is produced at less cost, does not necessarily interfere with the idea 

 that fineness of bone is associated as a rule with fineness of flesh. This, I think, is the general 

 and apparently well founded belief of most of those who handle poultry. Prof. W. R. Graham, 

 in a recent lecture called attention to the texture of the skin of the shank of a fowl as always 

 indicating the texture and quality of the flesh as well as of the skin covered with feathers. 

 This point I had noted in a number of cases, but not enough to enable me to be as positive of 

 its general truth as he was. Knowing how thoroughly he has gone into the subject of table 

 poultry, I think his judgment on this point worth acceptance. 



The carriage of the feet and legs the fowl's way of standing and walking go far toward 

 the making of the impression it presents. To some extent the position of the legs and feet 

 are dependent upon the general structure of which they are apart, yet often peculiarities in 



