RULES FOR SELECTING GAME. 497 



in the first place, and any change in its structure might, therefore, 

 be for the better. 



We do not, however, say that game should be eaten as soon 

 after being killed as possible, for that would be wrong, except in 

 the case of some water-fowl; however, we are satisfied that snipe, 

 woodcock, plover, rail, and reed-birds, can be eaten with as much 

 relish on the day that they are shot as at any subsequent period, 

 and perhaps are never so good on the third day as they are on the 

 first ; at least, such is our notion on the subject, and perhaps we 

 will be sustained in this opinion by some of our friends. We 

 have no fancy for putting into our stomach half-decomposed sub- 

 stances of any kind; much less have we so distorted, so depraved 

 a taste as to desire to partake of tainted, par-rotten game, or to 

 chew up the half-digested leeches, worms, and bugs often to be 

 found in their stomachs. Away with such mock refinement, such 

 silly affectation ! 



In cold weather partridges will keep better than any other kind 

 of game, provided they are hung separately and shielded from the 

 rain and sun ; those that are to be kept for any time should be as 

 free from shot-wounds as possible. It is not necessary to draw 

 them or pick them ; if picked, there will be much more evaporation 

 from the bodies of the birds, and they will consequently be far 

 drier. A pinch of charcoal put into their mouths will assist much 

 in keeping them sweet. 



If frozen hard, game will keep for an indefinite period, but should 

 be eaten as soon as convenient after being thawed ; the best plan 

 to thaw it for cooking is to hang it for a short time in the kitchen. 

 No kind of meat should be put to cook before it is thoroughly 

 thawed ; otherwise, it will take double the time to cook, and at best 

 will be tough, stringy, and tasteless. 



The preservative effect of frost on dead animal matter is very 

 remarkable, and is taken advantage of by the inhabitants of the 

 far-northern countries on a very extensive scale, as may be learned 

 from the following extract from Accum's Culinary Chemistry: 



" There is annually held at St. Petersburg and Moscow what is 



32 



