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Mrs. Beeton’s Poultry & Game – Choosing Poultry

August 2nd, 2020

To Choose Poultry.

When fresh, the eyes should be clear and not sunken, the feet limp and pliable, stiff dry feet being a sure indication that the bird has not been recently killed; the flesh should be firm and thick and if the bird is plucked there should be no discoloration of the skin.  Young male birds are considered the best.

Chickens, —The flesh of young chickens is the most delicate and easily assimilated of animal foods, which makes it especially suitable for invalids and persons whose digestion is weak.  Few animals undergo so great a change with regard to the quality of their flesh as the domestic fowl.   When quite young, cocks and hens are equally tender, but as chickens grow older the flesh of the cock is the first to toughen, and a cock a year old is fit only for conversion into soup.  A hen of the same age affords a substantial and palatable dish. This rule respecting age does not apply to capons, which when well-fed and well-dressed for the table, are surpassed by few animals for delicacy of flavour.  Even when three years old the capon is as tender as a chicken, with the additional advantage that his proper chicken flavour is more fully developed. The above remarks are applicable only to capons naturally fed and not crammed.  The latter process may produce a handsome-looking and heavy bird, but when tested by cooking its inferiority will be only too apparent.  As a rule, small-boned and short-legged poultry are generally found to be the more delicate in colour, flavour and fineness of flesh.

Fowls,  when young, should have a smooth red comb, smooth legs and feet; the cock bird is young when it has smooth legs and short spurs; hens when young have smooth legs.  The bones and beak of all young birds are soft and gelatinous, and they always harden with age; the end of the breastbone when young is soft and pliable; when otherwise, it may be accepted as some evidence of the advanced age of the bird.  The signs of and old fowl are its stiff, horny-looking feet, long spurs, dark-coloured and hairy thighs, stiff back and bones.  The plumage should be even and soft, downy feathers being found under the wings and on the breast.  Birds with uncut claws should be chosen, as the sinews are easier to remove.  Game fowls, and those with dark-coloured legs, are better for roasting than for boiling.  Fowls with white legs, such as Dorkings, are more suitable for boiling as they have whiter flesh.

Geese and Ducks when young usually have yellow feet and bills; as they grow old they become darker and reddish in colour.  The feet of freshly-killed geese and ducks are moist and soft, but, like those of fowls, they become dry and stiff when they have been killed some time.
—Geese, over a year old are, owing to toughness, of little use as table birds.

Pigeons.—When young, pigeons have small pink legs, large dark legs being a sign of an old bird.

Turkeys.—Turkeys, when young, have short spurs and smooth black legs; when legs are pale, or reddish and rough, and the spurs long, these marks may be taken as sure indications of age.  When freshly killed the eyes should be full and bright.  The flesh should be white, the breast full, and the neck long.
—A moderately-sized bird will be found most satisfactory. Turkeys should be hung up to bleed and, if freshly killed, improve by being hung for 3 or 4 days before cooking.  Norfolk turkeys and considered the best; the cock bird is usually selected for roasting.

Season for Poultry.

The cost of poultry varies considerably, being affected both by the season of the year and the district in which it is purchased.

The following table shows shows when the various species are in season, when they are best and cheapest, how usually cooked, and their average weight (before cooking):—

Poultry. In Season. Best and Cheapest. How Usually Cooked. Average Weight
Before Cooking.
lb. ozs.
Chickens
Ducklings
Ducks
Fowls
Geese
Green Geese
Guinea Fowl
Pigeons
Turkeys		 At any time.
March to Sept.
Aug. to March
All the year
Sept. to Feb.
Aug. to Nov.
Feb. to Aug.
All the year
Sept. to March.		 July to Oct.
May to July
Sept. and Oct.
June to Oct.
Oct. and Nov.
Sept.
Summer
March to Sept.
Nov. to Jan.		 Roast
” “
” “
Boiled
Roast
” “
” “
” “
” “		 2  4
2  0
3  0
4  0
10  6
2  0
2  8
0  5
10  0

(Source) – Mrs. Beeton’s Poultry & Game; Including Sauces, Stuffings, Trussing and Carving – Over 300 Recipes, Fully Illustrated, Ward, Lock & Co., Limited, London and Melbourne – 1926

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Watch Fraud on eBay

EBAY’S FRAUD PROBLEM IS GETTING WORSE

EBay has had a problem with fraudulent sellers since its inception back in 1995. Some aspects of the platform have improved with algorithms and automation, but others such as customer service and fraud have gotten worse. Small sellers have definitely been hurt by eBay’s [...] Read more →

Tobacco as Medicine

The first published illustration of Nicotiana tabacum by Pena and De L’Obel, 1570–1571 (shrpium adversana nova: London).

Tobacco can be used for medicinal purposes, however, the ongoing American war on smoking has all but obscured this important aspect of ancient plant.

Tobacco is considered to be an indigenous plant of [...] Read more →

Birth of United Fruit Company

From Conquest of the Tropics by Frederick Upham Adams

Chapter VI – Birth of the United Fruit Company

Only those who have lived in the tropic and are familiar with the hazards which confront the cultivation and marketing of its fruits can readily understand [...] Read more →

What is the Meaning of the Term Thorough-bred Fox-hound

Reprint from the Sportsman Cabinet and Town & Country Magazine, Vol.1, Number 1, November 1832.

MR. Editor,

Will you allow me to inquire, through the medium of your pages, the correct meaning of the term thorough-bred fox-hound? I am very well aware, that the expression is in common [...] Read more →

The Effect of Magnetic Fields on Wound Healing

The Effect of Magnetic Fields on Wound Healing Experimental Study and Review of the Literature

Steven L. Henry, MD, Matthew J. Concannon, MD, and Gloria J. Yee, MD Division of Plastic Surgery, University of Missouri Hospital & Clinics, Columbia, MO Published July 25, 2008

Objective: Magnets [...] Read more →

How Long is Your Yacht?

Dominion, Royal St. Lawrence Yacht Club,Winner of Seawanhaka Cup, 1898.

The Tail Wags the Dog.

The following is a characteristic sample of those broad and liberal views on yachting which are the pride of the Boston Herald. Speaking of the coming races for the Seawanhaka international challenge cup, it says:

[...] Read more →

A Conversation between H.F. Leonard and K. Higashi

H.F. Leonard was an instructor in wrestling at the New York Athletic Club. Katsukum Higashi was an instructor in Jujitsu.

“I say with emphasis and without qualification that I have been unable to find anything in jujitsu which is not known to Western wrestling. So far as I can see, [...] Read more →

A History of Fowling – Ravens and Jays

From A History of Fowling, Being an Account of the Many Curios Devices by Which Wild Birds are, or Have Been, Captured in Different Parts of the World by Rev. H.A. MacPherson, M.A.

THE RAVEN (Corvus corax) is generally accredited with a large endowment of mother wit. Its warning [...] Read more →

Abingdon, Berkshire in the Year of 1880

St.Helen’s on the Thames, photo by Momit

 

From a Dictionary of the Thames from Oxford to the Nore. 1880 by Charles Dickens

Abingdon, Berkshire, on the right bank, from London 103 3/4miles, from Oxford 7 3/4 miles. A station on the Great Western Railway, from Paddington 60 miles. The time occupied [...] Read more →

A Creative Approach to Saving Ye Olde Cassette Tapes

Quite possibly, the most agonizing decision being made by Baby Boomers across the nation these days is what to do with all that vintage Hi-fi equipment and boxes full of classic rock and roll cassettes and 8-Tracks.

I faced this dilemma head-on this past summer as I definitely wanted in [...] Read more →

The Shirk – An Old but Familiar Phenomena

STORE MANAGEMENT—THE SHIRK.

THE shirk is a well-known specimen of the genus homo. His habitat is offices, stores, business establishments of all kinds. His habits are familiar to us, but a few words on the subject will not be amiss. The shirk usually displays activity when the boss is around, [...] Read more →

How to Make Money – Insurance

Life insurance certificate issued by the Yorkshire Fire & Life Insurance Company to Samuel Holt, Liverpool, England, 1851. On display at the British Museum in London. Donated by the ifs School of Finance. Photo by Osama Shukir Muhammed Amin FRCP(Glasg)

From How to Make Money; and How to Keep it, Or, Capital and Labor [...] Read more →

The Crime of the Congo by Arthur Conan Doyle

 

Man looks at severed hand and foot….for refusing to climb a tree to cut rubber for King Leopold

Click here to read The Crime of the Congo by Arthur Conan Doyle

Victim of King Leopold of Belgium

Click on the link below for faster download.

The [...] Read more →

Vitruvius Ten Books on Architecture

VITRUVIUS

The Ten Books on Architecture

TRANSLATED By MORRIS HICKY MORGAN, PH.D., LL.D. LATE PROFESSOR OF CLASSICAL PHILOLOGY

IN HARVARD UNIVERSITY WITH ILLUSTRATIONS AND ORIGINAL DESINGS PREPARED UNDER THE DIRECTION OF HERBERT LANGFORD WARREN, A.M.

NELSON ROBINSON JR. PROFESSOR OF ARCHITECTURE IN HARVARD [...] Read more →

Bess of Hardwick: Four Times a Lady

Bess of Harwick

Four times the nuptial bed she warm’d, And every time so well perform’d, That when death spoil’d each husband’s billing, He left the widow every shilling. Fond was the dame, but not dejected; Five stately mansions she erected With more than royal pomp, to vary The prison of her captive When [...] Read more →