This section of the book is from the "Household Companion: The Model CookBook" book
The term poultry includes chickens, turkeys, ducks, and geese. Its flesh is lighter in color than that of other animals, but it is very nourishing. The flesh of ducks, geese, and many wild birds is much darker than that of the chicken or turkey. The flesh of birds is never mottled, like that of mammals; that is, it does not contain fat in layers between the musuclar tissue, though there may be much fat in other parts of the body. The flavor and digestibility of the flesh of birds differ considerably, and the flavor is much affected by the food. The white meat of birds is generally considered the most tender, and the dark meat the most savory and stimulating.