. Profitable poultry keeping. nds ofDorkings—white, silver grey, cuckoo, and coloured—all ofwhich are equally good for table purposes, the last namedbeing the largest. In England great size is attained, somecockerels weighing 81b. to lllb., and adult birds lOlb. to141b., which, unlike some other breeds, is not made up ofheavy bones, thick shanks, and fleshy thighs. The greatdrawback to this breed is its tenderness. Whilst the birdscan stand any amount of cold, as is proved by their being solargety bred in the north of Scotland, they cannot thrive in adamp place ; and, consequently, unless the
. Profitable poultry keeping. nds ofDorkings—white, silver grey, cuckoo, and coloured—all ofwhich are equally good for table purposes, the last namedbeing the largest. In England great size is attained, somecockerels weighing 81b. to lllb., and adult birds lOlb. to141b., which, unlike some other breeds, is not made up ofheavy bones, thick shanks, and fleshy thighs. The greatdrawback to this breed is its tenderness. Whilst the birdscan stand any amount of cold, as is proved by their being solargety bred in the north of Scotland, they cannot thrive in adamp place ; and, consequently, unless the ground is of adry, porous nature, some other breed should be housing and feeding will do much, but even these willnot be sufiicient on a heavy clay soil, which is always Dorkings have five toes, and, as is generally found, thischaracteristic is generally accompanied by a tendency to* bumble foot, which is an enlargement of the joints obviate this as far as possible, the birds should have low. Fiench, 93 perches and soft floors and runs. Dorkings are not verygood as layers, being table fowls first of all. French. The French people have devoted considerably more atten-tion to poultry than the English have,—at least so faras the economic qualities are concerned, and as a resulttheir fowls are much superior in commercial characteristics,with one or two exceptions, to the English breeds. In allcases they have regarded ^gg laying and quality of meatbefore mere feather, but at the same time have bred tocertain general standards, and avoided the production ofmongrels, Avhich has not been the case either in Americaor England. Many of the French breeds are remark-able, both for size, quality of flesh, and depth of breast,and, as those of our readers who have been in Paris cantestify, are prepared in a much superior manner to the onesat home, and look much better upon the table. Upon thisaspect of the question we shall have more to say later on,when ou
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectpoultry, bookyear1884
