This section is from the book "Cookery Reformed: Or The Lady's Assistant", by P. Davey and B. Law.
When a cock-turkey is young, his legs will be black and smooth, and his spurs short. When fresh killed, the eyes will be fresh and lively, and the feet limber; but if stale, the eyes will be funk in the head, and the feet dry. When a turkey-hen is with egg, her vent will be soft and open; but if otherwise, close and hard.
A right capon may be known by a fat vein on the side of the bread, the comb is pale, and the rump thick : besides, if he is young, the legs will be smooth and the spurs short. When he is lately killed, his vent will be hard and close; if stale, loose and open. The spurs of a young cock will be short and dubbed. But take care you are not deceived by their being pared and scraped. The legs and comb of a young hen wilt be smooth , of an old one, rough. When either is lately killed, the vent will be close; if stale, loose and open.
 
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