CHAPTER XI.--POULTRY.

Definition of poultry, 174. Requisites in a poultry yard, 174. Best modes of feeding and cramming poultry, 175. Wholesomeness of poultry, 175. Lémery on fowls and capons, 176–7. How the fine flavour is given to the poularde du Mans, 178. The barn-door fowl described by Berchoux, 179. Roast and boiled fowl and turkey, 180. Ways of serving fowls and turkeys in France, 180. Entrées of fowl in France, 180–1. Schools of cookery, 181. Christmas consumption of turkeys in England and France, 181. Truffles with turkey, 181. Chaptal on fowls, 182. Pros and cons for a dinde aux truffes, 182. Were turkeys known to the ancients? 183. Madame de Sévigné on capons, 183. The crammer of fowls an officer of the royal household, 184. Blackbirds and thrushes, 184.