SEASONABLE FOOD. 141 



of feathers. Fowls and chickens should be plump on the breast, fat on the 

 back, and white legged. 



GEESE. The bills and feet are red when old, yellow when young. Fresh 

 killed, the feet are pliable, stiff when too long kept. Geese are called green 

 while they are only two or three months old. 



DUCKS. Choose them with supple feet and hard, plump breasts. Tame 

 ducks have yellow feet, wild ones red. 



PIGEONS are very indifferent food when they are too long kept. Supple- 

 ness of the feet shows them to be young ; the state of the flesh is flaccid 

 when they are getting bad from keeping. Tame pigeons are larger than 

 the wild. 



PARTRIDGES, when young, have yellow legs and dark-coloured bills. 

 Old partridges are very indifferent eating. 



WOODCOCK AND SNIPE, when old, have the feet thick andjiard ; when 

 these are soft and tender, they are both young and fresh killed. When 

 their bills become moist, and their throats muddy, they have been too long 

 killed. 



SEASONABLE FOOD, 



There is an old maxim, " a place for everything and everything in its 

 place." To which we beg to add another, " A season for everything, and 

 everything in season." 



JANUARY. 

 [Fish, poultry, etc., distinguished by italics are to be had in the highest perfection.] 



FISH. Cod, crabs, eels, flounders, herrings, lobsters, oysters, perch, pike, 

 sturgeon, porgies. 



MEAT. Beef, house-lamb, mutton, pork, veal, and doe venison. 



POULTRY AND GAME. Capons, chickens, ducks, wild-ducks, fowls, i: 

 partridges, pheasants, pigeons (tame), pullets, rabbits, snipes, turkeys (hen), 

 dcock. 



VEGETAMLKS. Beets, sprouts, cabbage, cardoons, carrots, celery, onions, 

 parsnips, potatoes, turnips. 



Furrr. Almonds, apples. 



FEBRUARY. 



FISH. Cod, crabs, flounders, herrings, oysters, porch, pike, atur. 

 porgies. 



M. Beef, house-lamb, mutton, pork, veal. 

 POULTRY AND GAME. Capons, chickens, duckling, fowl (wild), green 



