American Cookery

page 8

Dunghill Fowls, are from their frequent use, a tolerable proofs of the former
birds.

Chickens, of either kind are good, and the yellow leg'd the best, and their
taste the sweetest.

Capons, if young are good, are known by short spurs and smooth legs.

All birds are known, whether fresh killed or stale, by a tight vent in the
former, and a loose open vent if old or stale; their smell denotes their
goodness; specled rough legs denote age, while smooth legs and combs prove them
young.

A goose, if young, the bill will be yellow, and will have but few hairs, the
bones will crack easily; but if old, the contrary, the bill will be red, and the
pads still redder; the joints stiff and difficultly disjointed; if young,
otherwise; choose one not very fleshy on the breast, but fat in the rump.

Ducks, are similar to geese.

Wild Ducks, have redder pads, and smaller than the tame ones, otherwise are like
the goose or tame duck, or to be chosen by the same rules.

Wood Cocks, ought to be thick, fat and flesh firm, the nose dry, and throat
clear.

Snipes, if young and fat, have full veins under the wing, and are small in the
veins, otherwise like the Woodcock.

Partridges, if young, will have black bills, yellowish legs; if old, the legs
look bluish; if old or stale, it may be perceived by smelling at their mouths.

Pigeons, young, have red legs, and the flesh of a colour, and prick easily--old
have red legs, blackish in parts, more hairs, plumper and loose vents--so also
of grey or green Plover, Black Birds, Thrash, Lark, and wild Fowl in general.

Hares, are white flesh'd and flexible when fresh kill'd; if stale, their flesh
will have a blackish hue, like old pigeons, if the cleft in her lip spread

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