1907.] 



Fowls for Table Poultry. 



271 



demands, but they cannot be expected to give specimens of the 

 higher class. 



In the first-class markets it is essential that the best 

 qualities of chickens should have white flesh and skin. From 

 that fact it will be evident that the range of selection is limited. 

 Upon the question as to whether white-fleshed birds are better 

 than those with yellow flesh it is needless to dwell, for market 

 requirements are the prime factor in determination of value, 

 and in all the chief markets there is no doubt whatever on 

 the matter. As might be expected, there are degrees in the 

 whiteness of flesh and skin. Some races have a distinctly 

 grey tone, whilst in others a creamy tint is manifest. But in 

 all white is the ideal. To meet the demand for first-class 

 specimens this fact must be kept in view. By a proper system 

 of fattening, more especially if skimmed milk is employed freely, 

 even dark or creamy-fleshed birds can be greatly improved, but 

 the colour cannot be entirely removed. Hence, in considering 

 the selection of races of fowls for meat, it is essential that the 

 coloration of flesh and skin should be kept prominently forward 

 when choice is made. Among the better known breeds|which 

 have the flesh and skin white, the following are selected as 

 representative both of British and foreign races : — 



The first five of these are British, the succeeding four are 

 French, and the last named Belgian. There are many others, 

 but for various reasons which it is unnecessary to explain they 

 need not be added. The above list indicates those chiefly of 

 practical value. Even among these there is considerable 

 difference in the quality of the flesh, chiefly dependent on 

 whether it is soft or hard ; in this respect the Game are least 

 satisfactory, as the muscle is hard and firm, and the birds, 

 require to be well-hung after killing. Of the ten breeds 

 named, the following may be selected as the best : — Dorking, 

 Buff Orpington, Bresse, Faverolle and Malines. 



Upon the English market when white flesh and skin are 

 associated with white legs, the combination is thought to be 



Dorking, 

 Sussex, 



Game (some varieties), 

 Buff Orpington, 

 Scotch Grey, 



Bresse, 



Crevecoeur, 



Faverolle, 



Houdan, 

 Malines. 



