DOMESTIC BIRD WITH GAME FLAVOR 



sss 



find it feasible to raise them as a commercial proposition, that 

 is — to make a living by keeping them as a specialty; but they 

 can be kept as a profitable side line. 



The delicately wild flavor of the guinea's flesh and its tenderly 

 plump, dark breast commend it to the epicure. The appetites of 

 hotel and restaurant patrons are keen for game birds, but owing 

 to the increasing scarcity of these delicacies, those who cater to 

 epicurean tastes have had to seek substitutes for quail and 



{Courtesy Purdue Experiment Station) 



Fig. 334. — Open-front poultryfeoose. Windows at top permit sunlight to flood 

 the rear of th^ btrflding, where it is most needed. 



pheasant that were hitherto plentiful. In consequence, much of 

 the so-called game listed on menus is — guinea. Whether the 

 epicure eats it under its own name, or deludes his palate with 

 the thought of wild fowl, he must admit that the guinea rivals 

 quail. Hence more young guineas are eaten now than ever 

 before, and the demand is steadily growing. The truth of this 

 is reflected in the prices received from dealers; instead of forty 

 or fifty cents a pair, guineas now bring about a dollar a pair and 

 more. And their eggs are considered quite a delicacy. 



