GAME AND POULTRY

To Preserve game or poultry in summer draw as soon as possible after they are killed, wash in several waters, have in readiness a kettle of boiling water, and plunge them in, drawing them up and down by the legs so that the water may pass freely through them ; do this for five minutes, drain, wipe dry, and hang in a cool place ; when perfectly cold rub the insides and necks well with pepper; prepared in this way they will keep two days in warm weather ; when used wash thoroughly; or wash well in soda water, rinse in clear water, place inside several pieces of charcoal, cover with a cloth, and hang in a dark cool place. The most delicate birds can he preserved in this way. If game or poultry is at all strong, let it stand several hours in water with either charcoal or soda ; the latter will sweeten when they are comparatively spoiled.

Sportsmen who wish to keep prairie chickens, pheasants, or wild

HINTS ABOUT MABKETING. 333

fowl, in ver)' hot weather, or to ship long distances, should draw the bird as soon as killed, force down the throat two or three whole peppers, tying a string around the throat above them, sprinkle inside a little powdered charcoal, and fill the cavity of the body with very dry grass. Avoid green or wet grass which "heats," and hastens- decay.

A young turkey has a smooth black leg, and if male, a short spur. The eyes are bright and full, and the feet supple, when fresh. The absence of these signs denotes age and stateness.

In young geese, the bills and feet are yellow and supple and the skin may be easily broken; the breast is plump and the fat white; an old goose has red and hairy legs and is unfit for the table.

Young ducks feel tender under the wing and the web of the foot is transparent ; those with thick, hard brea.sts are best. Tame ducks have yellow legs, wild ducks reddish ones.

Young fowls have a tender skin, smooth legs and comb, and the best have yellow legs. In old fowls the legs are rough and hard.

In pheasants and quails yellow legs and a dark bill are signs of a young bird. They are in season in autumn.

Pigeons should be fre sh, fat and tender, and the feet pliant and smooth.

In prairie chickens, if fresh, the eyes should be full and round, not sunken, and if young, the breast bone is soft and yields to pressure. The latter test also applies to all fowls and game birds.

Plover, woodcock, snipe, etc. , may be chosen by the same rules.

In venison the meat should be of a rich, reddish brown and fine grain, and if young the fat is thick, clear and close.

The eyes of fish are bright, and the gills a fine clear red, the body stiff^ and the smell not unpleasant, when fresh. Mackerel must be lately caught or it is very indifferent fish, and the flavor and excellence of salmon depend entirely on its freshness. Lobsters when recently caught have some muscular action in the claws which may be excited by pressing the eyes. The heaviest lobsters are the best.

In fresh-water fish the same signs of freshness are good tests. Among the best of these are the Lake Superior trout and white fish,. and coming from cold waters they keep best of all fresh-water fish ; the latter is the best, most delicate, and has fewer bones, greatly resem-

334 THE BUCKEYE COOK BOOK.

bling shad. The wall-eyed pike, bass and pickerel of the inland lakes are also excellent fish, and are shipped, packed in ice, reaching mar- ket as fresh as when caught, and are sold at moderate prices. Cali- fornia salmon is also shipped in the same way, and is sold fresh in all cities, with fresh cod and other choice varieties from the Atlantic coast, but the long distance which they must be transported makes the price high. The cat-fish is the staple Mississippi river fish, and is cooked in various ways. Lake Superior trout are the best fresh fish for baking. All fish which have been packed in ice should be cooked immediately after removal, as they soon grow soft and lose their flavor. Stale fish must never be eaten.

The best salt mackerel for general use are "English mess," but "bloaters" are considered nicer. In selecting always choose those which are thick on the belly and fat ; poor mackerel are always dry. The salt California salmon is excellent, those of a dark rich yellow being best To freshen, place with scale side up. Salmon boiled and served with egg sauce or butter dressing is nice. No. i white fish is also a favorite salt fish, and will be found in all markets.

A good deal of sturgeon is put up and sold for smoked halibut. The skin of halibut should be white ; if dark it is more likely to be stur- geon. Smoked salmon should be firm and dry. Smoked white fish and trout are very nice, the former being a favorite in whatever way cured. Select good firm whole fish. White fish is very nice broiled. Each of the above is better than herring.

WOOD. When wood is used for cooking, always buy that which is straight and solid. A cord of small crooked sticks does not contain one half as much solid fuel as straight coarse body wood. The best wood for fuel is hickory and maple.