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Fowls for Table Poultry. [august, 



Reference has already been made to the need for a well- 

 developed frame in table poultry, without which the quantity 

 of flesh must be restricted. Hence the best fowls for meat 

 are those with long, broad and deep bodies, and large wings. 

 A short body means correspondingly limited length of muscles ; 

 a narrow body reduced width of muscles ; and a shallow body 

 relatively narrower keel and thinner muscle. All of these are 



. . .i 



DARK DORKINGS. 



found with small wings. Fattening will increase the quantity 

 of flesh on almost all classes of poultry, but the most skilful 

 operator cannot by this system lengthen, broaden or deepen 

 the flesh. He can only expand it in accordance with the 

 muscular development. Such fowls as are deficient in any of 

 the directions indicated may be fairly good for the production 

 of flesh, and serve a useful purpose in meeting certain market- 



