466 lewis's AMERICAN SPORTSMAN. 



TO SELECT GAME. 



The sportsman will often find it to his advantage to know how 

 to select game, as well as to shoot it or cook it. We will, there- 

 fore, before entering more fully into the culinary department, give 

 him a few hints upon this subject, which he may turn to good 

 account as soon as a favorable opportunity presents itself. 



There are three important points to be observed in the choice of 

 game: — namely, the weight or size of the bird, the age, and the 

 time of its being killed. 



Those birds which are plump and heavy are, of course, prefer- 

 able to those that are slim and light. A little practice will soon 

 teach the sportsman to ascertain the comparative weight of birds by 

 poising or rather weighing them on the first joint of his index finger. 



Young birds are far better than old ones ; their skin is much 

 softer, and tears easily, their bills pliable, their legs and feet 

 smooth and of a light color ; their plumage is also lighter. The 

 hen bird is generally preferable to the cock bird, being more juicy 

 and tender. 



When recently killed, the eyes are full and natural; the inside 

 of the mouth, tongue, and throat, looks fresh, the skin white, and 

 the whole body smells sweet. 



If, on the contrary, the birds be old, they will be more tough 

 and far less palatable, their bills hard, horny, and worn off, their 

 legs rough and scaly, .their feet ragged, and their nails short and 

 blunt. If killed some days, the eyes will be sunk, their fulness 

 gone, the inside of the bill, the tongue, and the throat, slimy and 

 fetid, the vent soft and of a dark-bluish color, the legs and feet 

 dry and husky to the touch. 



So far as our experience teaches us, no kind of game-bird im- 

 proves by keeping over two or three days, although in cold weather 

 thej' may not be injured by it. Old and tough grouse (pheasants) 

 may certainly become more tender by age, and perhaps may eat 

 more palatably when in a state of half decomposition than when 

 perfectly fresh; but this argues nothing, as the flesh was not good 



