GEESE AND DUCKS. 575 



little difference in flavour or appearance as a dish exists be- 

 tween the young male and female goose, though there may be 

 of size. The criterion of a fat goose is plumpness of muscle 

 over the breast and thickness of rump, when alive; and in 

 addition, when dead and plucked, of a uniform covering of 

 white fat under a fine skin on the breast. It is a good young 

 goose that weighs in its feathers 12 Ib. at Christmas. The 

 goose is a favourite dish at Michaelmas in England, and at 

 Christmas in Scotland ; but people tire sooner of geese than of 

 turkey, and in consequence it is not so frequently served at 

 table. A green goose, however, is considered a greater delicacy 

 in England than a turkey poult. Geese are always roasted in 

 Britain, though a boiled goose is not an uncommon dish in 

 Ireland; and their flesh is certainly much heightened in flavour 

 by a stuffing of sage and onions, with an accompaniment of 

 apple-sauce. A goose should be kept a few days before being 

 used. It is bled to death by an incision across the back of the 

 head, which completely frees it of blood. . . . 



" Ducks being also early hatched, are in fine condition in 

 winter, if they have been properly fed. Ducklings soon 

 become fit for use, and are much relished with green pease in 

 summer. I believe there is no difference in flavour and delicacy 

 betwixt a young male and female duck. They are most fre- 

 quently roasted, and stuffed with sage and onions, though 

 often stewed ; and if smothered among onions when stewed, 

 few more savoury dishes can be presented at a farmer's table. 

 A duck never eats better than when killed immediately before 

 being dressed. It is deprived of life by chopping off the head 

 with a cleaver, which completely drains the body of blood. 



" Hens and turkeys are most easily caught on their roost at 

 night with a light, which seems to stupify them ; and geese 

 and ducks may be caught at any hour in the out-house they 

 may be driven into. 



