Domesticated Pigeon (Columba livia).
—In the last few years the production of domesticated pigeons has been extensively practiced in this country, and especially the production of young pigeons which are known as squabs. They are rapidly taking the place of game birds at the hotels and restaurants of the country. The conditions of production, preparation, etc., are the same as those for the ordinary domesticated fowl. There are many varieties of the bird grown; some, as the carrier, for special purposes. The other principal varieties are barbs, fantails, jacobins, runts, trumpeters, tumblers, and turbits.
Turkey (Meleagris americana).
—In general the statement which has been made regarding the production of fowls or chickens may be applied also to the production of turkeys. No further comment, therefore, is to be made under that head. The old-fashioned method of securing turkeys grown under natural conditions has, to a great extent, given way to the production of turkeys on a large scale and under scientific conditions. Turkeys, as a rule, are not eaten young, but practically full-grown. In this country the turkey is a dish which is particularly affected for festive occasions such as Thanksgiving and Christmas, though they are eaten largely throughout the whole year. The market, however, for turkeys is particularly a November and December market and the large introduction of turkeys in the market is so timed as to furnish them in proper condition for consumption during those two months.
The methods of preparing turkeys for the market, keeping them in cold storage, of hanging them previous to consumption and exposing them drawn or undrawn for sale, are subject to the same remarks as has been made in the case of chickens. Turkeys are said to be more difficult to care for, both on the farm and in the professional poultry factory, than chickens. They are more subject to disease and more difficult to bring to maturity than chickens.
Composition of Meat of Turkey.
—The flesh of the turkey was separated into two portions, the white and dark meats, and these were found to have the following composition:
| Water. | Water in Fat-free Substance. | Fat. | Protein. | Meat Bases. | |
|---|---|---|---|---|---|
| White meat, | 55.50 | 74.70 | 25.71 | 18.31 | 1.31 |
| Dark meat, | 54.13 | 75.76 | 27.76 | 16.75 | 1.15 |
A comparison of these two analyses show that there is little difference in the content of water in the white and dark meat. The dark meat, as in the case of chicken, has more fat and a correspondingly less amount of protein. The quantity of protein in the meat of turkey is about the same as that of chicken. The white meat of turkey differs from the white meat of chicken more in its content of meat bases than in any other way, except that the meat of turkey contains more fat, especially the white meat, than that of chicken.