eneath the skin along the lower
half of the backbone. The entire surface of the body presents a more
greasy, uninviting appearance than that of fowls permitted to live under
natural conditions.

Never purchase fowls which have been sent to the market undrawn. All
animals intended for use as food should be dressed as quickly as
possible after killing. Putrefactive changes begin very soon after
death, and the liver and other viscera, owing to their soft texture and
to the quantity of venous blood they retain, advance rapidly in
decomposition. When a fowl or animal is killed, even if the large
arteries at the throat are cut, a large quantity of blood remains in and
around the intestines, owing to the fact that only through the
capillaries of the liver can the blood in the portal system find its way
into the large vessels which convey it to the heart, and which at death
are cut off from the general circulation at both ends by a capillary
system. This leaves the blood-vessels belonging to the portal
circulation distended with venous blood, which putrefies very quickly,
forming a virulent poison. The contents of the intestines of all
creatures are always in a more or less advanced state of putrescence,
ready to undergo rapid decomposition as soon as the preservative action
of the intestinal fluids ceases. It will readily be seen, then, that
the flesh of an undrawn fowl must be to a greater or less degree
permeated with the poisonous gases and other products of putrefaction,
and is certainly quite unfit for food.

Young fowls have soft, yellow feet, a smooth, moist skin, easily torn
with a pin, wings which will spring easily, and a breastbone which will
yield to pressure. Pinfeathers are an indication of a young bird; older
fowls are apt to have sharp scales, long hairs, long, thin necks, and
flesh with a purplish tinge.

Poultry should be entirely free from disagreeable odors. Methods are
employed for sweetening fowls which have been kept too long in market,
but if they need such attention, bury them decently rather than cook
them for the table.

Turkeys should have clear, full eyes, and soft, loose spurs. The legs of
young birds are smooth and black; those of older ones, rough and
reddish.

Geese and ducks, when freshly killed, have supple feet. If young, the
windpipe and beak can be easily broken by pressure of the thumb and
forefinger. Young birds also have soft, white fat, tender skin, yellow
feet, and legs free fr