FOOD VALUE AND USES OF POULTRY. 7 



BIRDS LESS COMMONLY USED AS POULTRY. 



There are several kinds of birds which are not bred primarily for 

 their eggs or flesh, but which are, nevertheless, used occasionally for 

 the table, and so should not be entirely overlooked in a description 

 of poultry. The most important of these are peafowl, swan, pheas- 

 ant, partridge, and quail. 



Peafowls were introduced into the Western World from Asia. In 

 classic and medieval times they were considered very delicate eat- 

 ing, the cock, served whole and garnished with his own gorgeous 

 plumage, making the principal dish at many feasts. Peafowls are 

 rare in American markets, though they can usually be obtained on 

 request from a large dealer. In places where they are bred it is 

 sometimes economical and convenient to use surplus birds for the 

 table. There is a large proportion of flesh to bone. Opinions differ 

 regarding the flavor — some consider it dry and tasteless and others 

 think it as delicate as that of pheasants — but all agree that while 

 the young birds, particularly the hen, may offer a pleasing variety 

 in the menu, a mature peacock is not worth eating. 



Pheasants have always been considered a delicacy, and now are 

 especially valued for the variety they give to the bill of fare. Their 

 flesh is tender, but has little distinctive taste until it has been kept 

 for some time. The hens are preferred to cocks for table purposes. 

 Most of those seen in American markets have been sent from Eng- 

 land or from Russia in cold storage, although the number reared in 

 this coon try is constantly increasing. 



Aside from pheasants, quail and partridge are the principal game 

 birds bred for the table in the United States. There is considerable 

 confusion as to what birds are referred to under these names. The 

 European quail is not found wild in the United States, but several 

 native birds are called quail in different localities, among them the 

 bob white and the California quail. Similarly, the word ^ partridge" 

 may refer to the ruffed grouse, the bobwhite, or the Hungarian 

 partridge (also known as gray partridge), which is being introduced 

 in many game preserves and public reservations. Such birds are 

 bred in captivity for the table to a limited extent, but they have 

 only recently become common in our markets. For a long time to 

 come such domesticated birds will probably be too expensive for 

 common use, though they are sometimes useful to supply variety on 

 special occasions. 



Swans were formerly much more commonly used as table birds 

 than at present. Occasionally, when a few are kept among a flock 

 of geese, the young, called cygnets, are killed for eating. Some de- 

 scribe their flavor as delicious, but others consider it too rank. 



