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Enquire within upon everything
·
Robert Kemp Philp
17
19.
Turkey.
In
choosing
poultry,
the
age
of
the
bird
is
the
chief
point
to
be
attended
to.
An
old
turkey
has
rough
and
reddish
legs;
a
young
one
smooth
and
black.
Fresh
killed,
the
eyes
are
full
and
clear,
and
the
feet
moist.
When
it
has
been
kept
too
long,
the
parts
about
the
vent
have
a
greenish
appearance.
20.
Common
Domestic
Fowls,
when
young,
have
the
legs
and
combs
smooth;
when
old
these
parts
are
rough,
and
on
the
breast
long
hairs
are
found
when
the
feathers
axe
plucked
off:
these
hairs
must
be
removed
by
singeing.
Fowls
and
chickens
should
be
plump
on
the
breast,
fat
on
the
back,
and
white-legged.
21.
Geese.
The
bills
and
feet
are
red
when
old,
yellow
when
young.
Fresh
killed,
the
feet
are
pliable,
but
they
get
stiff
when
the
birds
are
kept
too
long.
Geese
are
called
green
when
they
are
only
two
or
three
months
old.
22.
Ducks.
Choose
them
with
supple
feet
and
hard
plump
breasts.
Tame
ducks
have
yellow
feet,
wild
ones
red.
23.
Pigeons
are
very
indifferent
food
when
they
are
kept
too
long.
Suppleness
of
the
feet
shows
them
to
be
young;
the
flesh
is
flaccid
when
they
are
getting
bad
from
keeping.
Tame
pigeons
are
larger
than
wild
pigeons,
but
not
so
large
as
the
wood
pigeon.
24.
Hares
and
Rabbits
when
old,
have
the
haunches
thick,
the
ears
dry
and
tough,
and
the
claws
blunt
and
ragged.
A
young
hare
has
claws
smooth
and
sharp,
ears
that
easily
tear,
and
a
narrow
cleft
in
the
lip.
A
leveret
is
distinguished
from
a
hare
by
a
knob
or
small
bone
near
the
foot.
Marker
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Scalpel
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Sieve
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Undo
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