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COMMERCIAL POULTRY RAISING 



same as the American breeds. They are quiet birds, easily made 

 pets, are confined within low fences, become broody, sit and hatch 

 well, and make excellent mothers. The chicks are hardy and grow 

 rapidly, and make good broilers at an early age. 



The meat of the Orpington is delicious. It is soft, juicy and 

 abundant. But, unfortunately for American markets, which cater 

 to yellow-skinned poultry, the skin of the Orpington is a pinkish- 

 white. In the Blacks it is likely to be a bluish-white. Moreover, 



Fig. 40. — Rose Comb White Dorkings. 



the shanks are pink instead of yellow. In the Blacks they are 

 bluish-black. It is an absurd notion, but these qualities are some- 

 times interpreted to be indications of cold storage poultry-. 



Poultry growers are gradually educating the public on the 

 fallacies of its prejudices, and in time they will succeed, in which 

 event the Orpington will rank among the best of the meat-pro- 

 ducing breeds. In Europe, and we are inclined to concede the 

 honors to its chefs, notably the French, the white-skinned fowls 

 are acknowledged to be more highly esteemed. 



