THE POULTRY BOOK. 
49 
The value of Cochins as profitable fowls has already been insisted on by Mr. 
Hewitt ; their strongest point is their unrivalled excellence as winter layers. As 
supplying chickens for sale in the London and other first-class markets they hold 
a very inferior position in the scale of merit. They have, in fact, many draw- 
backs to their value : instead of the smaller bone of the Dorking, they possess 
coarse spongy bones of a large size, and of a much greater weight. It is evident 
that all the food which has been required to form the extra quantity of bone, in 
a profitable point of view, has been uselessly employed. The Dorking, Game or 
Polish fowl is as superior to the Cochin as is the short-horn steer to the coarse, 
unimproved varieties of domestic cattle. 
The yellowness of the skin and fat is a serious drawback to the saleable value 
of Cochins, yellow- skinned fowls not being appreciated in the markets. Again, 
they accumulate large quantities of fat internally, where it is useless ; but on 
the breast they scarcely fatten at all. From their terrestrial habits, the pectoral 
muscles are very slightly developed ; consequently, there is less meat on the 
breast than might be expected from the size : hence, when dressed, the keel of 
the bone is prominent, and requires, like that of a turkey, to be broken down. 
It is frequently remarked that Cochins make up in size of leg what is wanted 
on the breast. This is true : but it is no recommendation to a table-fowl to 
develop largely the inferior portions at the expense of the finer parts. In the 
improved breeds of cattle the best joints are developed, and the inferior lessened 
in size ; there is small bone and very little offal. The same peculiarities should 
distinguish a table-fowl : it should be as nearly as possible all breast, with short 
limbs and thin bones. 
It should be recollected, that unless a fowl has naturally a full chest, it is 
impossible to put flesh or muscle on it by fatting ; for there is this distinction 
between the flesh of quadrupeds and that of birds, that in the former, the flesh 
can be increased in size by the intermixture of fat between the fibres, which gives 
rise to the marbled appearance seen in prime beef. This, however, cannot be 
done in the case of birds, their muscles being always destitute of fat, which is 
deposited under the skin, or in the interior of the body only. 
The great value of Cochins, as furnishing poultry for home consumption, is not 
to be denied. They grow rapidly when chickens ; they are so exceedingly hardy 
that they can be reared at all seasons, and in winter with an amount of accommo- 
dation under which Dorkings would inevitably perish. Broody Cochin hens are 
always to be obtained ; and eggs for sitting are not wanting even in the coldest 
weather. Their flesh, though inferior in shortness to that of the Dorking, and 
of a more game-like flavour, is juicy to a high degree. For family use they are 
certainly not to be surpassed, although as furnishing first-class fowls for the 
market they are valueless. It is frequently said by their partisans, that the 
pullets are at least equal to other fowls (a tacit acknowledgment that their 
cockerels are unequal) ; but it must be borne in mind that there is a tendency 
in Cochins to produce an extraordinary number of cocks in nearly every brood, 
F 
