Turkeys

Turkeys from ten to twelve pounds weight are most desirable. If young the leg is smooth and black, a rough and reddish look indicating age. The meat should be firm, and the end of the breast bone easily bent.

Chickens may be chosen by the same tests, remembering that a young fowl will have smooth legs and comb.

Geese when young, have bills and feet yellow in color, changing to red as they advance in age. Another test is the brittleness of the windpipe. If this breaks easily between the finger and thumb the bird is young, if it rolls it is not to be trusted.

Ducks

Have supple feet, otherwise the same tests should be applied to them as to fowls. Of the many varieties of wild duck the canvas-back is the finest and most expensive, the mallard and red-head coming next.

Pigeons must be selected by the condition of the feet; if stiff and dry they show age, while if pliable the bird is young. Tame pigeons are larger than wild and much more tender and juicy. They make their appearance in October. They should be eaten fresh, as keeping spoils them.

Squabs

Are the young of the tame pigeon, and are delicate and delicious.

Prairie Chickens

Prairie Chickens can be found in market from September to April.

Partridges when young, have yellow legs and dark-colored bill.

Wood Cock

Wood Cock are in season from July to November and always excessively high in price.

Plovers should be fat and hare pliable feet.

It must be remembered that the odor about all wild birds is a peculiar, "gamey" one, in nowise resembling that of tainted meat. Bits of fresh charcoal will help to sweeten the inside of all game.