. Practical poultry production . Poultry. TURKEYS, DUCKS, GEESE, GUINEA FOWLS 249 Many hotels and restaurants in large cities are eager to secure young guineas to be served at banquets and dinners as a special delicacy. They are usually raised in small flocks on general farms and need a large range for best results. VARIETIES There are three va- rieties of domesticated guinea fowl, namely, Pearl, White, and Lav- ender, of which the Pearl is the most pop- ular. The Pearl. The Pearl guinea has pur- plish gray plumage regularly dotted or marked with white. In addition to its value as a table fowl


. Practical poultry production . Poultry. TURKEYS, DUCKS, GEESE, GUINEA FOWLS 249 Many hotels and restaurants in large cities are eager to secure young guineas to be served at banquets and dinners as a special delicacy. They are usually raised in small flocks on general farms and need a large range for best results. VARIETIES There are three va- rieties of domesticated guinea fowl, namely, Pearl, White, and Lav- ender, of which the Pearl is the most pop- ular. The Pearl. The Pearl guinea has pur- plish gray plumage regularly dotted or marked with white. In addition to its value as a table fowl the feathers of this variety are frequently used for ornamental purposes. The White. The White guinea fowl is pure white in color and the skin is somewhat lighter than that of the Pearl variety. The Lavender. This variety is quite uncommon and resembles in color markings the Pearl variety except that the plumage is of a Hght gray or lavender, regularly dotted with white dots. Guineas have not yet been recognized by the American Standard of Perfection. No standard weights, therefore, are given. On an average, both the male and female weigh from 3 to 4 pounds at Figure 242.—African Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Lamon, Harry M; Kinghorne, J. W. (Joseph William). St. Paul, Minn. : Press of Webb Publishing Co.


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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920