"PETITS POUSSINS" AND BBOILEBS. 108 



make up the number required. Upon arrival he has 

 many of the birds smashed in transit, and being 

 stuffed with brown paper to maintain the correct 

 shape, they are often affected in flavour from this 

 cause. Also as a rule the majority of French birds 

 are too large in size. I may here mention that 

 inquiries in Paris have led me to the conclusion that 

 the best specimens do not come over here, but com- 

 mand higher prices in that city, and so, of course, 

 are marketed there. This will explain Mr. Devereux's 

 preference for English-bred petits poussins, but the 

 fact is important as showing what can be done in our 

 own land. The best age, in Mr. Devereux's judg- 

 ment, is when they are from three weeks to a month 

 old, before any quantity of bone has developed, when 

 they prove to be very dainty morsels indeed. The 

 great point in connection with petits looussins is that 

 they shall be small in bone, and any variety of fowl 

 which is fine in this respect would" be suitable for 

 the purpose, though rapidity of growth is of equal 

 importance. 



The chickens should be starved for a few hours 

 before killing, be carefully plucked by the producer, 

 and sent to market packed in boxes, but they must 

 not be drawn. It is necessary that they shall be 

 fleshy, with plump breasts, or will look scraggy, 

 and fail to reahse anything like the prices of better 

 specimens. In the months named above the average 

 retail value is from 2s. to 2s. 6d. each. We have, 

 however, heard of instances when very much higher 

 figures were paid for an even lot of chickens. When 

 received by the retailer they are drawn and trussed, 



