BREEDS AND CB08SES. 88 



M. Lemoinc's observations in this direction, from 

 which it will be seen that the Dorking, the Game, the 

 Houdan, and the La Fleche, amongst Enghsh and 

 French breeds, give us a relatively larger weight of 

 meat than of bone or offal. 



The leading varieties of table poultry, regarding 

 them from the higher meat qualities, are : — 



and, -Nvith the exception to be afterwards noted, table- 

 poultry producers would be wise to confine their 

 attention chiefly to these breeds. We should, how- 

 ever, suggest that the French varieties. La Bresse, La 

 Fleche, and Crfevecoeur, need not detain us long, as in 

 the other varieties named we have probably greater 

 strength of constitution and they are more easily 

 obtained. But we shall briefly refer to these breeds. 



DoKKiNGS. Of this valuable breed there are four 

 varieties, namely : (1) Dark or Coloured Dorkings ; 

 (2) Silver Greys ; (3) Whites ; and (4) Cuckoos. The 

 Dorking is large and deep in body, as will be seen 

 from the illustrations in my other works, and when 

 viewed sideways forms an almost perfect square when 

 the head, tail, and legs are removed, the chest being 

 well forward. The neck is short and the head medium 

 in size, the legs are clean, and, together with the feet, 

 white in colour, carrying the fifth toe. The Dorking is 

 our oldest pure breed. It has been bred for probably 

 many centuries, and is characterised by wonderful 

 Quality and abundance of flesh, this being almost 



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