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  3. Squab - Wikipedia

    en.wikipedia.org/wiki/Squab

    The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called "squab". [4] The practice of domesticating pigeons as livestock may have originated in North Africa; historically, many societies have consumed squabs or pigeons, including ancient Egypt (still common in modern Egypt), Rome, China, India (Northeast), [6] and ...

  4. Pigeon keeping - Wikipedia

    en.wikipedia.org/wiki/Pigeon_keeping

    Keeping pigeons has been found to lead to a condition called pigeon fancier's lung in some fanciers. [25] Pigeon fancier's lung is an extrinsic allergic reaction resembling asthma which occurs when a person has been exposed to certain proteins in the dust associated with a pigeon's feathers over long periods of time, usually several years. [25]

  5. Passenger pigeon - Wikipedia

    en.wikipedia.org/wiki/Passenger_pigeon

    Dead pigeons were commonly stored by salting or pickling the bodies; other times, only the breasts of the pigeons were kept, in which case they were typically smoked. In the early 19th century, commercial hunters began netting and shooting the birds to sell as food in city markets, and even as pig fodder. Once pigeon meat became popular ...

  6. Domestic pigeon - Wikipedia

    en.wikipedia.org/wiki/Domestic_pigeon

    Domestic pigeons reproduce exactly as wild rock pigeons do; settling in a safe, cool nook, building a flimsy stick nest, and laying two eggs that are incubated for a little longer than two weeks. A pigeon keeper may select breeding partners, but in an open loft the birds choose their own

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  8. Common wood pigeon - Wikipedia

    en.wikipedia.org/wiki/Common_wood_pigeon

    The three Western European Columba pigeons, common wood pigeon, stock dove and rock dove, though superficially alike, have very distinctive characteristics; the common wood pigeon may be identified at once by its larger size at 38–44.5 cm (15– 17 + 1 ⁄ 2 in) and weight 300–615 g (10 + 5 ⁄ 8 – 21 + 3 ⁄ 4 oz), and the white on its ...

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