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By the end of the 18th century a new room in the pub was established: the saloon.[citation needed] Beer establishments had always provided entertainment of some sort—singing, gaming or sport.[citation needed] Balls Pond Road in Islington was named after an establishment run by a Mr Ball that had a duck pond at the rear, where drinkers could, for a fee, go out and take a potshot at the ducks. More common, however, was a card room or a billiard room.[citation needed] The saloon was a room where for an admission fee or a higher price of drinks, singing, dancing, drama or comedy was performed and drinks would be served at the table.[citation needed] From this came the popular music hall form of entertainment—a show consisting of a variety of acts.[citation needed] A most famous London saloon was the Grecian Saloon in The Eagle, City Road, which is still famous because of a nursery rhyme: "Up and down the City Road / In and out The Eagle / That's the way the money goes / Pop goes the weasel." This meant that the customer had spent all his money at The Eagle, and needed to pawn his "weasel" to get some more. The meaning of the "weasel" is unclear but the two most likely definitions are: a flat iron used for finishing clothing; or rhyming slang for a coat (weasel and stoat).

In what century did saloons become established?
Answer: 18th
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The szlachta ([ˈʂlaxta] ( listen), exonym: Nobility) was a legally privileged noble class with origins in the Kingdom of Poland. It gained considerable institutional privileges between 1333 and 1370 during the reign of King Casimir III the Great.:211 In 1413, following a series of tentative personal unions between the Grand Duchy of Lithuania and the Crown Kingdom of Poland, the existing Lithuanian nobility formally joined this class.:211 As the Polish-Lithuanian Commonwealth (1569–1795) evolved and expanded in territory, its membership grew to include the leaders of Ducal Prussia, Podolian and Ruthenian lands.

What is one leader from the polish-lithuanian common weaith. 
Answer: Ducal Prussia
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Dark meat, which avian myologists refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark colour comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colours, an optical phenomenon sometimes called structural colouration.

Are there reasons for the dark meat  that poultry has?
Answer:
The dark colour comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells