Demand for Guinea Fowl in the United States
The value of the guinea fowl as a substitute for game birds such as grouse, partridge, quail, and pheasant is becoming more and more recognized by those who are fond of this class of meat and the demand for these fowls is increasing steadily. Many hotels and restaurants in the large cities are eager to secure prime young guineas, and often they are served at banquets and club dinners as a special delicacy. When well cooked, guineas are attractive in appearance, although darker than common fowls, and the flesh of young birds is tender and of especially fine flavor, resembling that of wild game. Like all other fowl, old guineas are very likely to be tough and rather dry.
Guinea Fowl.
A few of the large poultry raisers, particularly those who are within easy reach of the large eastern markets, make a practice of raising a hundred or so guineas each year, but the great majority of guineas are raised in small flocks of from 10 to 25 upon farms in the Middle West and in the South. Many farmers keep a pair or a trio of guineas more as a novelty than for profit, and from these a small flock is raised. The guinea fowl doubtless would be more popular on farms were it not for its harsh and at times seemingly never-ending cry. However, some people consider this cry an argument in the guinea’s favor, as it gives warning of marauders in the poultry yard. Similarly, their pugnacious disposition, while sometimes causing disturbances among the other poultry, also makes them show fight against hawks and other common enemies, so that guineas sometimes are kept as guards over the poultry yard. Often a few guineas are raised with a flock of turkeys and allowed to roost in the same tree, where they can give warning if any theft is attempted during the night.