Various kinds of birds, such as squab, partridge, plover, snipe, pheasant, etc., are particularly appropriate food for the sick, partly because we associate them with the dainty things of life, but more on account of the valuable nutrient properties which they contain. They are especially rich in salts (particularly the phosphates), which are so much needed by a system exhausted by disease.

Birds which feed mostly on grains, such as the partridge and the pheasant, will bear transportation, and will keep, in cold weather, a long time. Birds with dark flesh, which live mostly on animal food, decay quickly.

A general rule for the cooking of game is this: that with white flesh should be well done, that with dark should be rare, and usually is only properly cooked when served so, as in the case of woodcock, duck, and snipe.

When in Season. Some birds, such as reed-birds, partridge, and plover, have a season which varies slightly in different parts of the country, according to the game laws of different States. In Maryland, the following birds may be found in market according to the time stated:

Squabs........................All the year.

Partridge......................November 1 - December 25.

Snipe.........................September - December.

Plover.........................September - November.

Pheasants.....................October - January.

Woodcock.................... .August - February.

Rice-or reed-birds.............September - Middle October.

Field-larks.....................Summer and early autumn.

Grouse (prairie-hen)..........All the year.

Pigeons.......................All the year.

The cleansing and preparation of birds is in general carried out in the same manner as with chickens. When there is any variation from this, it will be men-tioned under the rule for each.