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Poultry and Game

Chickens. All fowls less than a year old come under the head of spring chickens. These are used for broiling. The small plump ones, weighing from one to two pounds, are the best for broiling fowl. The meat of fowl is richer than that of chickens, and is, therefore, better for boiling and to use for salads and made dishes.

Geese. It is more difficult to judge of the age and quality of a goose than of any other bird. Geese live to a great age-twenty-five to thirty or more years. To be perfect, they should not be more than one year old. They are in season in the fall and winter.

Green Geese. The young geese are well fed and when from two to four months old are killed for sale. They are delicious.

Ducks. Besides the tame bird, there are at least fourteen different kinds that come under the head of game. The finest in the list is the canvas-back, the mallard and red-head come next. The domestic is in season nearly all the year and is fine. The wild ones are fine, but only in season through the fall and winter.

Pigeons. There are two kinds of pigeons, the tame and the wild. The wild birds are dry and tough, and require great care in preparation. Stall-fed pigeons are the tame ones cooped for a few weeks and well fed. They are quite fat and tender and come into market about the first of October.

Squabs. These are the young of the tame pigeons.

Their flesh is very delicate, and they are used for roasting and broiling.