30 POlfLTBY FATTMNING. 



a large quantity of flesh in the right place, that it shall 

 have good quality of flesh, be by nature a quick grower, 

 fattening easily, and is sufiiciently hardy. 



A further most important matter in the selection of 

 table poultry is as to the colour of the skin and flesh, 

 though this is looked at from different standpoints in 

 America and Europe. Eor some reason our Trans- 

 atlantic neighbours prefer yellow-fleshed fowls, 

 whereas we always look upon those birds carrying 

 the whitest flesh as being the best for table purposes, 

 and there can be no doubt that the breeder of table 

 poultry who desires to attain the best results must 

 keep this question in view. It will be well, however, 

 just to give a list of the different breeds, showing the 

 colour of their flesh, and this I quote from my work 

 on ' ' Poultry Keeping as an Industry for Farmers and 

 Cottagers " : — 



" White-fleshed fowls ; Crevecoeurs, La Eleche, Du 

 Mans, La Bresse, Houdans, Courtes Pattes, Barbe- 

 zieux (a dark-fleshed fowl would not be tolerated in 

 France), Dorkings, Old English Game, Scotch Greys. 



" YeUow-fleshed fowls ; Leghorns, Plymouth Eocks, 

 Brahmas, Wyandottes, Cochins. Such breeds as 

 Indian Game, Langshans, &c., cannot be called 

 white-fleshed or yellow-fleshed in the same way as 

 are the others named above, but might perhaps be 

 classed as yellowish-white or cream-fleshed. 



"Dark-fleshed fowls : Hamburghs, Game, Minorcas, 

 Andalusians. 



"Here it is desirable to mention that in Britain 

 there has been a strong prejudice in favour of white- 

 legged fowls for table purposes, it being thought that 



