To preserve game and poultry in summer, draw as soon as possible after they are killed, wash in several waters, have in readiness a kettle of boiling water, plunge them in, drawing them tip and down by the legs, so that the water may pass freely through them; do this for five minutes, drain, wipe dry, and hang in a cold place;, when perfectly cold, rub the insides and necks with pepper; prepared in this way, they will keep two days in warm weather; when used wash thoroughly. Or wash well in soda-water, rinse in clear water, place inside several pieces of charcoal, cover with a cloth, and hang in a dark, cool place. The most delicate birds can be preserved in this way. If game or poultry is at all strong, let it stand for several hours in water with either soda or charcoal; the latter will sweeten them when they are apparently spoiled. English or French cooks, however, never wash poultry or game in dressing, unless there is something to wash off. With skillful dressing, none is necessary on the score of cleanliness, and much washing tends to impair the fine flavor, especially of game. In all game and poultry the female is the choicer.
Sportsmen who wish to keep prairie-chickens, pheasants, or wild fowl in very hot weather, or to ship long distances, should draw the bird as soon as killed, force down the throat two or three whole peppers, tying a string around the throat above them, sprinkle inside a little powdered charcoal, and fill the cavity of the body with very dry grass. Avoid green or wet grass, which "heats" and hastens decay. If birds are to be shipped without drawing, force a piece of charcoal into the vent, and tie a string closely around the neck, so as to exclude all air, and make a loop in string to hang up by. Prepared in this way, they will bear shipment for a long distance.