CHAPTER XLII 
TECHNICAL TERMS 
BarreD.—Light and dark shades alternating on the feathers. 
BrEarp.—The cluster of hair-like feathers surrounding the throat 
of breeds such as Houdans and Faverolles. 
Broopy.—To sit about quietly as if covering eggs, thus evincing 
a desire to incubate. 
Cuick.—A young chicken still in the egg or newly hatched ; used 
till about six weeks old. 
CuicKEN.—Generally applied to fowl of any age, but properly 
applicable up to the age of twelve months only. 
CocKEREL.—A male bird less than a year old. 
Coms.—tThe fleshy excrescence on the top of a fowl’s head. 
Crest.—A tuft of feathers on the head. 
Crop.—The pouch-like receptacle (an enlargement of the gullet) 
in which the food undergoes maceration. 
Cross-BrED.—Produce of two breeds mated together. 
Cusuion.—The mass of feathers over the rump of a hen. 
Ear Lozes.—The folds of skin hanging below the true ears. 
Facr.—The skin round the eyes. 
Fiicuts.—The primary feathers or principal quills of the 
wing. 
FURNISHED.—Applied to a cockerel having full adult plumage. 
G1Lis.—The flesh under or about the beak of a fowl. 
Hack ies.—Long, narrow feathers on the neck. Similar feathers 
on the saddle are known as “‘ saddle hackles.” 
HEN-FEATHERED.—Applied to male bird having plumage resem- 
bling a hen’s, sickles and hackles being absent. 
Hocx.—The tarsal joint ; the “ knee” joint. 
Kere..—tThe ridge of the breast-bone. 
KNockK-KNEED.—Having the hocks too near together. 
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