To Select

When young, the claws are short and round at the end, while they are long and sharp when old. They are not fresh when the rump is of a bluish color, but some amateurs like them then; in that state, they are said to have a venison taste. Some hang the bird by the feathers of the tail and leave it so till it falls; then they prepare and eat it. It does not fall until very "high," or rather when tainted. They ought not to be cooked when very fresh, as they have not as delicate a taste then as when rather "high."

Pheasants are prepared, cooked, and served like prairie-birds in every way.