Part 2. Chapter 5. Poultry and Game

The term poultry includes all domestic birds used as food. Game is a term applied to wild animals taken in hunting, trapping, fowling, and fishing. Pigeon and squab are included under game. In some localities game is lower in price than beef or mutton. Game is rich in phosphates and, on account of the natural manner in which wild creatures feed and live and, also, from absence of fat, it is more readily digested than most nitrogenous foods. When hung a proper length of time, the flesh of most game is tender. (Wild geese and ducks excepted.) The custom of allowing game to hang to induce "high" flavor is a menace to the health of the consumer and should be discouraged: particularly in case of game of dark color, which is usually served quite rare. The best cuts of venison correspond to the best cuts of beef or mutton and are cooked in the same manner. Spring chickens hatched in incubators may be had for broiling at almost any season of the year, but from January to July the price is too high to admit of purchase save on rare occasions. From July to September the price is such that they may be considered among the possibilities for a Sunday dinner, or a "little dinner" when guests are in attendance. Young turkeys in August and September are delicacies purchasable by the few. All fowl are in their prime from November to March. When admissible all birds should be dry-picked and "drawn" as soon as killed. This last precaution insures a wholesome and well-flavored viand. Pin-feathers indicate a young fowl; hairs an older one. If the end of the breastbone be cartilaginous, bending easily, the fowl is not more than a year old; after that age the cartilage hardens into bone. The legs and feet of a young fowl are soft and smooth to the touch; upon the legs of older fowl the scales are sharp and pronounced, and the spurs are strong and large.