. The poultry book : a treatise on breeding and general management of domestic fowls : with numerous original descriptions, and portraits from life . THE POLAND GOOSE. This goose is a hybrid of the two varieties of the Africangoose and the Chinese goose. It is smaller than the Africanor Guinea goose, and larger than the Chinese. Its appear-ance is good, and the flesh is approved for the table. It is aseasily raised as any other variety, and quite as 134 THE POULTRY-BOOK,. THE CHINESE GOOSE. Some beautiful specimens of this variety were brought outfrom China by Fletcher Webster, E
. The poultry book : a treatise on breeding and general management of domestic fowls : with numerous original descriptions, and portraits from life . THE POLAND GOOSE. This goose is a hybrid of the two varieties of the Africangoose and the Chinese goose. It is smaller than the Africanor Guinea goose, and larger than the Chinese. Its appear-ance is good, and the flesh is approved for the table. It is aseasily raised as any other variety, and quite as 134 THE POULTRY-BOOK,. THE CHINESE GOOSE. Some beautiful specimens of this variety were brought outfrom China by Fletcher Webster, Esq., and are now on thefarm of the Hon. Daniel Webster, at Marshfield. Richardson describes three sub-varieties of this species, allv/hich, however, agree in the general characteristics. I. THE HONG KONG. This bird has a large horny nob on the bill and forehead ;i*s prevailing color is gray, with a longitudinal stripe of a deepbrown running above the back of the neck. The legs are of ared color, whence it is sometimes distinguished as the Red-legged China goose. This is the same long known amongstus under the name of the Poland goose. THE GOOSE. 135 11. BLACK-LEGGED CHINESE GOOSE. Also knobbed, and usually with a vjhite edging round theknob, somewhat similar to that of the wild breed called the White-fronted goose. III. THE WHITE CHINESE GOOSE. A very handsome bird, knobbed as the rest, of a snow-white color, and with legs of a bright orange-red. These geese are inf
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