|
Classic
Cook Books
< last page | next page >
page 8
stale, it may be perceived by smelling at their mouths.
Pigeons, young, have light red legs, and the flesh of a color, 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 new and fresh kill'd; if stale, their
flesh will have a blackish hue, like old pigeons, if the cleft in her lip spread
much, is wide and ragged, she is old; the contrary when young.
Leveret, is like the Hare in every respect, that some are obliged to search for
the knob, or small bone on the fore leg or foot, to distinguish them.
Rabbits, the wild are the best, either are good and tender; if old there will be
much yellowish fat about the kidneys, the claws long, wool rough, and mixed with
gray hairs; if young the reverse. As to their being fresh, judge by the scent,
they soon perish, if trap'd or shot, and left in pelt or undressed; their taint
is quicker than veal, and the most sickish in nature; and will not, like beef or
veal be purged by fire.
The cultivation of Rabbits would be profitable in America, if the best methods
were pursued - they are a very prolific and profitable animal - they are easily
cultivated if properly attended, but not otherwise. - A Rabbit's borough, on
which 8000 dollars may have been expended, might be very profitable; but on a
smaller scale they would be well near market towns - easier bred, and more
valuable.
Butter -- Tight, waxy, yellow butter is better than white or crumbly, which soon
becomes rancid frowy. Go into the centre of balls or rolls to prove and judge
it; if in firkin, the middle is to be
< last page | next page >
Classic
Cook Books
|
