There is perhaps no other kind of meat in which there is more need of skill and care in selecting than poultry. Great care is necessary in handling, as the flesh easily becomes tainted or rendered unhealthful. Some states allow fowl to be kept for sale undrawn. This is not only a great menace to health, but a thing no thoughtful buyer will desire. The excess price charged for what are called Philadelphia Chickens comes from the method of killing and preparing for market. An improperly drawn chicken is nearly as bad as one sold undrawn, in some cases may be even worse. The laws regulating the sale of poultry in New York state are such that in the majority of cases chickens and turkeys are most miserably prepared for market.

The flavor of the flesh is also affected by the method of plucking, the dry picking being much to be preferred, although the appearance of the fowl may be less attractive. While scalding aids in removing the feathers it also affects the flavor, so that dry-picked sell at a higher price.

In young fowl and turkey the breast bone is soft, bending readily, and the flesh is smooth. Hairs over the flesh are an indication of age, pin-feathers of a young bird. The body should be plump and fat. A poor bird is bluish white, thin and often too liberally supplied with.pin-feathers. Scaly legs are a further indication of age, the young having smooth legs. While the preference is always for chickens, especially for roasting, a good fowl may be thoroughly steamed before roasting and so rendered tender and very acceptable. It is much greater economy to buy fowl as one secures far more meat in proportion to bone, and fowl is considerably cheaper. The West has become a large source of our supply as in meat, especially in turkeys. Certain Eastern states like Vermont and Connecticut have acquired in the past an enviable local reputation, but at the present time a large part even of the Eastern trade is in Western turkeys, shipped East in refrigerator cars. Methods of cold storage have advanced so far that turkeys may be kept a year or more, but not without losing in quality.

Side Of Pork

Side Of Pork