fibre, and needs to be thoroughly chewed in order to be perfectly
digested; for that reason it should be sparingly used by the young and
the very old. The least fat is found in the leg, which contains an
excess of flesh-forming elements, and resembles lean beef in
composition; the most fat is in the face and belly. When cured as bacon
it readily takes on the anti-septic action of salt and smoke, and
becomes a valuable adjunct to vegetable food, as well as a pleasant
relish; and in this shape it is one of the most important articles in
general use.

=Poultry.=--Both poultry and game are less nutritious than meat, but they
are more digestible, and consequently are better food than meat for
persons of weak digestive organs and sedentary habits. They are both
excellent for persons who think or write much. Fresh poultry may be
known by its full bright eyes, pliable feet, and soft moist skin; the
best is plump, fat, and nearly white, and the grain of the flesh is
fine. The feet and neck of a young fowl are large in proportion to its
size, and the tip of the breast-bone is soft, and easily bent between
the fingers; a young cock, has soft, loose spurs, and a long, full,
bright red comb; old fowls have long, thin necks and feet, and the flesh
on the legs and back has a purplish shade; chickens and fowls are always
in season.

Turkeys are good when white and plump, have full breasts and smooth
legs, generally black, with soft loose spurs; hen turkeys are smaller,
fatter, and plumper, but of inferior flavor; full grown turkeys are the
best for boiling, as they do not tear in dressing; old turkeys have long
hairs, and the flesh is purplish where it shows under the skin on the
legs and back. About March they deteriorate in quality.

Young ducks and geese are plump, with light, semi-transparent fat, soft
breast-bone, tender flesh, leg joints which will break by the weight of
the bird, fresh colored and brittle beaks, and windpipes that break
when pressed between the thumb and forefinger. They are best in fall and
winter.

Young pigeons have light red flesh upon the breast, and full, fresh
colored legs; when the legs are thin, and the breast is very dark, the
birds are old.

=Game Birds.=--Fine game birds are always heavy for their size; the flesh
of the breast is firm and plump, and the skin clear; and if a few
feathers be plucked from the inside of the leg and around the vent, the
flesh of freshly killed birds will be fat and