26ff FRENCH POULTRY. 



dan." Both are remarkable for smallness of 

 bone, plumpness, and whiteness of flesh. The 

 latter reminds one of the once famous, but now 

 all but extinct, old Scotch breed, the "Chick 

 Marlin." In colour they are very similar ; but 

 as egg-producers the French breeds must have 

 the pas. I hope to see prizes oifered at our 

 agricultural shows for the best table-poultry of 

 any distinct breed — not alive, as we have some- 

 times seen, but ready for the spit, and prepared 

 artistically. The French pay more attention to 

 this than we do. No fowl can make a good 

 appearance on the table if badly trussed. 

 Seldom do we see this attended to. It is not 

 difficult to learn the art, and yet how often are 

 chickens that, in able hands, might be made to 

 assume a respectable form, presented to as sprawl- 

 ing on the dish as if in agony, their poor sharp 

 breast bones sticking up to upbraid us for our 

 want of attention and ''good guiding." In 

 France the combs of cocks are considered a 

 delicacy, and sold separately ; the giblets, too, are 

 always set apart. The French, as a rule, con- 

 sume far more poultry than we do ; and even 



