Guineafowl have a long history of domestication, mainly involving the helmeted guineafowl; in the UK they were usually known as “gleanies”. The young (called “keets”) are very small at birth. The keets are kept in a brooder box inside the house until about six weeks of age, before being moved into a proper coop or enclosure. They eat lice, worms, ants, spiders, weedseeds, and ticks while on range, or they can also eat chicken layer crumbles (one kind of commercial bird feed) while housed in a coop. The cooked flesh of guineafowl resembles chicken in texture, with a flavour somewhere between chicken and turkey. Its flesh has also been compared to that of pheasant, only juicier. The guinea is also considered dark meat, thus making its carcass the foundation to rich and flavorful stocks. Guineafowl are sometimes used to control ticks.