The flesh of birds differs in quality according to the food on which they live. Such as feed upon grain and berries, afford, in general, good nourishment; if we except geese and ducks, which are hard of digestion, especially the former. A young hen or chicken is a tender, delicate food, and extremely well adapted where the digestive powers are weak. But of all tame fowls, the capon is the most nutritious. Turkeys, as well as guinea or India fowls, afford a substantial nutriment, but are not so easy of digestion as the common domestic fowls. In* all birds those parts are the most firm which are most exercised; in the small birds, therefore, the wings, and in the larger kinds the legs are commonly the most difficult of digestion. The flesh of wild birds, in general, though more easily-digested, is less nourishing than that of quadrupeds, as being more dry-on account of their almost constant exercise. Those birds are not wholesome which subsist upon worms, insects and fishes.

Eggs. The eggs of birds are a simple and wholesome aliment. Those of the turkey are superior in all the qualifications of food. The white of eggs is dissolved in a warm temperature, but by much heat is rendered tough and hard. The yolk contains much oil, and is highly nourishing, but has a strong tendency to putrefaction; on which account, eggs are improper for people of weak stomachs, especially when they are not quite fresh. Eggs boiled hard or fried are difficult of digestion, and are rendered still more indigestible by the addition of butter. All eggs require a sufficient quantity of salt, to promote their solution in the stomach.