COMPOUND ALIMENTARY SUBSTANCES. 75 



and delicate than mutton, though, as a constant article of 

 diet it is not so useful. In the preparation of young meats, 

 it is necessary to carry the temperature quite high and cook 

 very thoroughly to develop an agreeable flavor, and it is es- 

 pecially necessary to have the surface well browned in order 

 to produce the agreeable aroma which is characteristic of 

 roast veal, pig, or lamb. 



Domesticated and non-domesticated animals belonging 

 to the class of birds constitute important and highly nutri- 

 tive articles of diet. They are also useful in furnishing that 

 variety of food which is so necessary to proper nutrition. 

 Of the domestic birds, those most esteemed are the common 

 fowl and the turkey. These should be thoroughly cooked in 

 order to develop to the highest degree their characteristic 

 flavor. The dark-meated domestic birds, the duck and 

 goose, are quite commonly used as food. With the excep- 

 tion of the fowl, which is very delicate and well-flavored 

 when young, all domestic birds are most savory and nutri- 

 tious when they have arrived at maturity ; though after that 

 time age renders the meat tough and indigestible. 



This continent presents a great variety of what are known 

 as game-birds. Those most esteemed are the partridge, the 

 quail, and the young prairie-chicken, which have white meat ; 

 and the wild goose, swan, duck in many varieties, plover, 

 woodcock, snipe, and birds of this class. The well-grown but 

 immature white-meated birds are very highly esteemed. The 

 others should be young but full grown. 1 



As far as proximate composition and nutritive properties 

 are concerned, the flesh of birds does not present any great 

 differences from that of the mammalia. It is to be remarked, 

 however, that the muscular tissue is never marbled by inter- 



1 Prairie-hens, called in this country, grouse, are very abundant in the West- 

 ern States. When young, the breast and wings are white, but these parts become 

 dark when they arrive at maturity. Except when very young, these birds are 

 not so highly esteemed as other varieties of game. The delicious and high-fla- 

 vored English pheasant is almost unknown in this country. 



