
History Visits
Poultry and Eggs
Poultry is the dictionary term given to any domesticated bird (domestic fowl) kept for its by-products and bred for a purpose - whether that be egg-laying, meat or feathers. These days poultry includes a greater variety of birds such as turkeys, quails, pigeons and the like, but in Anglo-Saxon times this was limited to chickens, geese and ducks. Many people kept chickens and geese, but their meat seems to have been a luxury and was exacted by those who could call on food rents [ref needed]. Hen and goose also feature in medicines of the time too.
Table of poultry names and categories.
Cock
coc, carl-fugel, hana
Old English 'cock', 'churl-fowl'
Cockerel
capún
Capon
fugel, fugol, fugul
Fowl
mid 15thc. 'young cock'
Old English 'castrated cock'
Old English 'bird, feathered vertebrate'
Pullet
cicen
Chick, chicken
mid 14thc. 'young fowl'
Poultry
Old French pouletrie 'domestic fowl' late 13thc.
gós, gós-fugol
Goose, goose-fowl
henne, cwén-fugol
Hen
feminine form of hana, 'queen-fowl'
gan(d)ra