4 
6 BULLETIN 467, U. S. DEPARTMENT OF AGRICULTURE. 
flesh to bone, and the meat occurs in such thin, small masses that 
only four good table portions can be obtained from a medium-sized — | 
bird. Specially fattened ducks carve to better advantage, besides 
having more tender and delicately flavored flesh. 
_ Young ducks, usually called ducklings, begin to reach the siioarleer 
in May and may be obtained until January. ‘Green ducks’’ is 
a ie name for those appearing in the spring and early summer. 
Full-grown birds can be obtained at any season but are nsalby best 
im winter. 
GEESE. 
Geese have been used as table birds at least since the days of 
ancient Egypt. They are common all over the world, but perhaps 
- are most generally raised for market in Germany, ier their flesh is 
prepared in many forms, ranging from plain roast goose to smoked 
Pomeranian goose pat and ‘‘pickled goose”’ (pékelgans), which is 
goose flesh treated as we treat soused pork. Goose fat, carefully 
rendered and preserved, is also much used in Germany. It is eaten 
on bread in place of butter, and is considered excellent for the prepa- 
ration of many dishes. Like chicken fat, it is frequently used as a 
culinary fat by orthodox Jews everywhere. Such uses of poultry 
fat and other fats have formed a part of the study of fat and its 
place in the diet, carried on by the Office of Home Economics. 
Goose flesh is dark in color and has a propounced flavor, which 
seems, in part at least, to be due to the fat which permeates it. 
Special fattening often increases the market value, and very fat 
“‘stall-fed’’ geese are to be found in large poultry markets. In the 
studies just referred to such a specially-fattened goose was found to — 
weigh 27 pounds, of which nearly 15 pounds was fat, most of it in a 
thick layer under the skin. 
Even more excessive feeding of geese is practiced im certain parts. 
of Europe, notably around Strasburg, Germany, and Toulouse, 
France, in order to produce fatty infiltration of the birds’ livers. 
These livers, which frequently weigh 3 pounds or even more, are 
cooked and seasoned according to special and often carefully guarded 
recipes and sold in the form of potted paste, ordinarily known by the ~ 
French name of paté de foie gras (patty of fat liver). The paste has | 
a distinctive flavor much prized by epicures and is used for relishes, — 
sandwiches, and similar preparations, but is too expensive for com- 
mon use. 
For table purposes half-grown or ‘‘green’”’ geese are considered 
most desirable, and may be obtained from May to early winter. — 
Full-grown birds can usually be procured at any season. Geese live — 
to a great age, but after they are 3 years old the flesh toughens and | 
loses its agreeable flavor too much to be good eating. 
SSS ee 
1U, S. Dept. Agr. Bul. 310 (1915). 
