Andrew S. Welant
The Guinea Fowl
from issue: 37-1
The value of the guinea fowl as a substitute for game birds such as grouse, partridge, 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 serve prime young guineas 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.
from issue: 37-4
For several reasons the number of turkeys in the United States is decreasing. According to the census of 1900 there were in the United States at that time 6,594,695 turkeys, while by 1910 the number had decreased to 3,688,708. Poultry dealers throughout the country state that the decrease has continued ever since the last census. The principal cause of the decrease is that as the population of the country increases farming becomes more intensive, and every year the area of range suitable for turkey raising is reduced. Many turkey raisers have given up the business principally because their turkeys range through the grain fields of adjacent farms and thus cause the ill will of the owners thereof.