To Choose Turkey

They are in season in fall and winter and the old ones have long hairs and the flesh is purplish - where it shows under the skin on the legs and back. When young they are white and plump, with smooth black legs, and the cock bird hag a sharp spur. When fresh the eyes are bright and full and the feet supple ; and the absence of these signs denotes age and staleness. Hen-turkeys are inferior in flavor to the gobblers, but are smaller, plumper and fatter.

Fowls

These are always in season. The old ones have long, thin necks and feet, and the flesh on the back and legs has a purplish shade, the legs being rough and hard. Young fowls have tender skin, smooth legs and comb, the breast bone is soft and easily bent with the fingers, and the feet and neck are large in proportion to the body. Choose white-legged fowls for stewing and dark-legged ones for roasting.

Geese

Young geese have yellow and supple bills and feet and tender skin, and the breast is plump and the fat white. An old goose is not fit for the table. It has red and hairy legs.

Ducks

Young ducks feel tender under the wings, and the web of the foot is transparent. Those are best that have thick, hard breasts. The wild duck has reddish legs, and the tame duck yellow ones.

Fish

The eyes of fresh fish are bright, the gills of a fine, clear red, the body stiff, and the smell not unpleasant. Fish, in order to be palatable, must be eaten very soon after being taken from the water. Chloride of soda will restore fish that is not extremely fresh, but it is never so good as when freshly caught.

Oysters

If fresh, oysters will close forcibly on the knife when opened. If the shell gapes in the least degree, the oyster is losing its freshness; and when the shell remains open the oyster is dead.

Hares And Rabbits

When these animals are young and fresh the cleft in the lip is narrow, the body stiff, and the claws smooth and sharp. Old and stale hares and rabbits will present indications the reverse of these. To ascertain whether a hare is young or old, turn the claws sideways; if they crack the animal is young. The ears also should be tender and should bend easily.

Eggs

Shake the eggs, and if not altogether good, they will rattle. Another test is to place them in a basin of water if they lie on their sides, they are fresh, but if they turn on end, they are not good.

Vegetables

Vegetables should be crisp and fresh-looking.

Apples. - In choosing these, be guided by the weight, the heaviest being the best; and those should be selected which, on being pressed by the thumb, yield to it with a slight cracking noise. Prefer large apples to small, for the waste is not so great in peeling and coring them. Apples should be kept in a dry place, and if convenient should be laid on a straw bed, which is a great safeguard against decay.