No. 149.] 217 



barn-yard fowl, duck, and turkey ; and the wild, generally 

 termed game, as the woodcock, grouse, partridge, &c. There are 

 numerous other birds which are eaten, but not termed game; 

 such, for instance, as the lark, pigeon, and robin. Some of the 

 domestic fowl have white flesh, such as the turkey, partridge, 

 and common fowl ; others have a dark colored flesh, as the duck, 

 goose, grouse, and others. 



The food given to different birds influence in a great degree 

 their flavor. Those fed upon cereal grains and vegetables, as 

 the barn-yard fowl and turkey, have a delicate and white flesh ; 

 others, that are fed on animal as well as vegetable food, such as 

 geese, ducks, &c., have a dark, rich, high flavored flesh; and 

 those wliicli are aquatic, and live chiefly upon fish, partake of 

 their flavor, and have a rank, disagreeable, fishy taste. The fat 

 of birds is entirely unlike that of quadrupeds ; it is not marbled, 

 or dispersed through the muscular system. Different parts of a 

 fowl are very different in flavor and appearance; the muscles 

 that move the legs when cooked are dark, while those which 

 move the wings are white. Each part lias its advocates among 

 connoiseurs : the legs of woodcock are infinitely to be preferred 

 to the breast. Generally speaking, the flesh of all birds is very 

 nutritious and easily digested, even by valetudinarians. The 

 eggs of fowl are exceedingly nutritious ; those produced by the 

 barn-yard hen are probably, when newly laid, the most delicate 

 and esteemed, espe<!ially if the bird has been fed upon proper 

 food. 



Fish as food. — Of this variety of good, we have in the ocean, 

 rivers and lakes, an inexhaustiole supply. It is less nutritive, 

 and far less stimulating than butcher's meat ; being very tender 

 and soluble, it occasions less excitement of a febrile nature, and 

 is more easy of digestion ; consequently it is well calculated as an 

 aliment for invalids and persons of sedentary habits. It is to be pre- 

 ferred in its fresh state, but enormous quantities are dried, pickled 

 and salted. In Liberia and large portions of Iceland and Norway, 

 dried fish is the principal part of the nourishment of the inhabi- 

 tant ; in Greenland and the polar regions, they have scarcely any 

 other. Fish may be divided into three divisions, relatively to 

 waters in which they live. 1st. Those which exist altogether in 



