FOOD VALUE AND USES OF POULTRY. We, 
BIRDS LESS COMMONLY USED AS POULTRY. 
There are several kinds of birds which are not bred primarily for 
their eggs or flesh, but which are, nevertheless, used occasionally for 
the table, and so should not be entirely overlooked in a description 
of poultry. The most important of these are peafowl, swan, pheas- 
ant, partridge, and quail. | 
Peafowls were introduced into the Western World from Asia. In 
classic and medieval times they were considered very delicate eat- 
ing, the cock, served whole and garnished with his own gorgeous 
plumage, making the principal dish at many feasts. Peafowls are 
rare in American markets, though they can usually be obtained on 
request from a large dealer. In places where they are bred it is 
sometimes economical and convenient to use surplus birds for the 
table. There is a large proportion of flesh to bone. Opinions differ 
regarding the flavor—some consider it dry and tasteless and others 
think it as delicate as that of pheasants—but all agree that while 
the young birds, particularly the hen, may offer a pleasing variety 
in the menu, a mature peacock is not worth eating. 
Pheasants have always been considered a delicacy, and now are 
especially valued for the variety they give to the bill of fare. Their 
flesh is tender, but has little distinctive taste until it has been kept 
for some time. The hens are preferred to cocks for table purposes. 
Most of those seen in American markets have been sent from Eng- 
land or from Russia in cold storage, although the number reared in 
this country is constantly increasing. 
Aside from pheasants, quail and partridge are the principal came 
birds bred for the table in the United States. There is considerable 
confusion as to what birds are referred to under these names. The 
European quail is not found wild in the United States, but several 
native birds are called quail in different localities, among them the 
bobwhite and the California quail. Similarly, the word ‘‘partridge’”’ 
may refer to the ruffed grouse, the bobwhite, or the Hungarian 
partridge (also known as gray partridge), which is being introduced 
in’ many game preserves and public reservations. Such birds are 
bred in captivity for the table to a limited extent, but they have 
only recently become common in our markets. For a long time to 
come such domesticated birds will probably be too expensive for 
common use, though they are sometimes useful to supply variety on 
special occasions. 
Swans were formerly much more commonly used as table birds 
than at present. Occasionally, when a few are kept among a flock 
of geese, the young, called cygnets, are killed for eating. Some de- 
scribe their flavor as delicious, but others consider it too rank. 
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