The Portland daily press., 1893-12-20
POULTRY FOR TIE TABLE.

LcSo ttilu Sklhs
Hardness is, without doubt, says
Samuel Cushman, poultry manager at
the Rhode Island station, of the first
importance in poultry raised for the
table, that there may be but slight loss.
Quick growth and early maturity, good
feeding qualities and a disposition to
readily take on fat, or the ability to
return the largest profit for food con-
sumed, are also indispensable to profit
able production, while good quality
of flesh that is tender and juicy, with
the largest amount on breast, back and
wings, as well as fine bones and least
amount of offal, gives the finest carcass.
Excessive length of leg or neck, promi-
nent joints, angular projections of the
frame, as we'll as a large amount of
offal, are undesirable. A nervous dis
position is also not desirable. Breeds
with small com BIS usually make the best
table fowls and are mNre readily fat
tened.
There are no breeds more hardy than
Cochins and Brahmas. Cochin chickens
can be raised when all other breeds
would perish. None is so fres from,
colds or Group. or better able to thrive
under close confinement or in cold
weather. They are also great feeders
and fatten readily. Their defects are
thin breasts. large legs, coarse bones
and angular frames.
For quick growers, Houdans, Creve-
occurs, Wyandottes and Plymouth
Rocks are good material, and the lat
ter two are fairly hardy and are of a
broad and blocly build. Plymouth
Rocks have rather coarse flesh and also
dark pin feathers. if dressed when
young.
For heavy flesh development the Dork-
ing, with its wide build and rectangu-
lar form, or outline. is noted, az we'll as
the solid feshed games, and especially
the extraordinarily developed Indian
game. Houdans are also very plump,
having considerable flesh on the back as
we'll as on the breast, and small bones.
Games are, however, slower growers,
and none of these birds is as hardy as
could be desired, the Dorking especially
being very tender and very hard to
rear. Indian games have long necks
and legs, are too closely and thin]y
feathered to Withstand cold and are Ii
able to disease. It seems that the most
desirable flesh development and greatest
hardness are not found combined in one
breed.
The authority quoted says in the same
bulletin: In many markets in this coun-
try dressed fowls having yellow legs
and skin arc preferred to those having
black, blue or white legs and white
flesh, even though the latter are more
plump, tender and juicy. In England
and France yellow skin and legs are
looked upon with disfavor, as indicat-
ing coarseness, lack of flavor, and of
the finest qualities. OF late years in the
New York and Philadelphia markets
there is no distinction made in this re-
spect where the poultry is of high quail
ity. In the east, as a rule, the ordinary
market stock sells best if yellow. AS
long as this prejudice exists the aver
ago raiser will find it best to comply
with the demand ard be particular to
furnish yellow poultry, but the producer
Of the highest quality of dressed poul-
try, or one who sells direct to custom
ers, need not on account of this be re-
strained from using some of the finest
material for market purposes.