hBM^DS AND CROSSES. St 



black-legged fowls were not nearly so fine in flesh. 

 Consequently, with the exception of one breed of Old 

 Game fowls, the only variety fitting this notion was 

 the Dorking. Happily the prejudice is dying out, for 

 it has been abundantly proved that two or three 

 French breeds are quite equal to the Dorking in table 

 properties, and of course there is not one with white 

 legs and feet. The colour of the pedal limbs is not 

 influenced by nor does it influence that of the flesh 

 and skin on the body." 



Another important matter is as to the shape of the 

 birds, and the true ideal in the selection of table 

 poultry is that the fowl shall be long in body or keel, 

 broad in breast (giving it a massive appearance), deep 

 in body, and have large wings. Unless the bird is 

 long in body or keel it is impossible for it to carry 

 the same amount of flesh as would otherwise be the 

 case, because the length of flesh upon the breast is 

 determined by the length of keel. Then, again, 

 unless the bird is broad the breast will not give as 

 many slices as is desirable. Third, a shallow-bodied 

 bird must have a shallow keel or breast blade, and 

 therefore the breast muscles will necessarily be 

 relatively thin. The object in recommending large- 

 winged birds as table fowls is because the meat lying 

 upon the breast consists of the muscles which are 

 utilised for working the wings. If the wings are 

 small, the muscles will be relatively small. Nature 

 does not waste her energies, and, as everything pro- 

 duced by her has some definite object, we should 

 acquaint ourselves with her operations. At the risk 

 of being charged with reiteration, it is well to state 



