320 
WISCONSIN STATE AORICULTUBAL SOCIETY: 
goose, duck, swan, pigeon, quail, prairie chicken, grouse, and many 
others. Poultry, as a rule, is palatable and easy of digestion, but 
the game birds are very decidedly flavored, and soon become dis¬ 
tasteful if used as food too constantly. 
We have heretofore spoken of the animal products, eggs, milk, 
butter and cheese, and the limits of this essay forbid further men¬ 
tion of the subject than to say that each plays an important part 
in the perfect nutrition. We remark, with regard to eggs, that 
when they are partially cooked they are much more digestible than 
when rendered solid by long boiling. With regard to milk, we re¬ 
mark that the animal producing it should be fed, if possible, on 
fresh vegetable food adapted to its highest nutrition; should be 
kept in good flesh, and during winter, should be kept in a clean 
stall and have plenty of exercise in the open air, with water often 
given, and, if possible, either turnips, potatoes, carrots or rutaba¬ 
gas, at least once every day. 
Besides the meat foods already mentioned, the edible portions of 
many fishes, reptiles, mollusks and Crustacea are used as food. The 
flesh of all fishes requires to be very thoroughly cooked, when it 
becomes tolerably nutrient and agreeable. Salted fish, however, 
are almost destitute of nutritive qualities, these principles having 
been almost entirely taken up by the salt in which they have been 
preserved. Of the reptile tribe, the green turtle and salt water 
terrapin are largely used by the seaside restaurants in making 
soups. The flesh of the turtle, when cooked, bears a close resem¬ 
blance to veal. Of the mollusks, the most used as food are the 
oyster and some varieties of clams. The best American oysters are 
large enough to be cooked in a variety of ways, and their flavor, 
when developed by cooking, is superior to that of any in the world. 
The Crustacea are better known as shell-fish, and are mostly used 
as articles of luxury. They include lobsters, crabs and shrimps. 
As a rule, their flesh, though said to be nutritive, is very difficult 
of digestion. 
In the preparation of most kinds of animal food, roasting and 
broiling are the simplest and most rational means, and are essen¬ 
tially the same in their operation. By these means the outside of 
the flesh becomes first hardened, and prevents the escape of the 
juices and nutritive substances as well as the flavor, during the fur¬ 
ther process of thorough cooking. Many meats are well prepared 
