Bob Blosl's Heritage Large Fowl Thread

[galanie]

Nothing is really wrong with the link other than the fact it has extra characters at the end. Try this instead: http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

 

[cluck-cluck]

Here is an article on cooking traditional breeds of poultry, written by Gina Bisco, that will answer your question:

http://www.albc-usa.org/documents/cookingwheritagechicken.pdf‎

edited to say.... the link no longer works but the article is worth reading, and too long to post here. If you google "gina bisco cooking heritage chicken" you can click on the cached pdf and read or save it.

Click for pdf

Nothing is really wrong with the link other than the fact it has extra characters at the end. Try this instead: http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

Thank you, Thank you and Thank you

 

[bruceh]

capayvalleychick the http://www.albc-usa.org/documents/cookingwheritagechicken.pdf‎ is a great read..

 

[3riverschick]

I just have to share this. Been looking for it for over a year.

Why am I so excited? Clem Watson was one of the 3 great Secretaries of the UK Sussex Poultry Club. ( other 2 were Leo Outram and Sharpe). He was extremely learned on the breed. Yet, his writings are very rare and hard to find.

The Feathered World Year Book and Poultry Keepers' ... 1921.
http://babel.hathitrust.org/cgi/pt?id=uc1.b2979304;view=1up;seq=202
Pages 202 thru 209
The Sussex
By Clem Watson.

 

[3riverschick]

Here it is. One of the things I have been looking for , stated by Watson. I know all the hallmarks intertwine their purposes to create a fowl both for meat and eggs. But which relate to what? Here it is:
"
The actual breeding of Sussex should not present any difficulty
to the man who follows the work among any other variety. It is
essential to observe certain points, and the Standard sets the points
forth very clearly so that all who run may read. Without shape
you do not get a Sussex. Make this a very important feature,
then you can work on colour and marking without fear. There
must be length and depth of body, otherwise you lose the table
points, then with the width of back and a good head you can
maintain the laying properties. Many of the Sussex to-day are
carrying an ugly comb which is not very attractive, although I
Page 209
know that this does not alter the body shape. But a coarse comb
denotes coarseness of body, and you will find the skin and flesh coarser than one with a fine-grained comb."
Happy, Happy,
Karen

 

[cluck-cluck]

It seems to me that those observations would apply to any dual breed bird, no?

 

[wsmith]

I never thought about a correlation between a course comb and course meat..... Hmmmmmm

 

[Robert Blosl]

I missed seeing pictures of nice Old Fashion Large Fowl Chickens so I thought I would up load some to look at when I check out this thread. Anyone else have any nice pictures of their old time breeds? bob

 

[catdaddyfro]

Not my birds these are J-whip(XWpoultry) but they still are nice too look at though LOL

 

[catdaddyfro]

Not my birds here either just some more pretty to see and look at.

Jeff