To judge whether these are young and fresh, observe the rules given
above for tame Fowls; recollect also that these birds should be fat,
and when they are so, they will be hard at the vent; if stale, the skin
will peel off when rubbed with the finger.
PHEASANTS.—Cock Pheasants are best. Hens are excellent when full of
eggs.
WOODCOCKS.—These are fine, high-flavoured birds, and when in the best
condition, they feel thick and firm, and have a vein of fat down the
sides of the breast. When stale they run at the nostrils. _Land Rails
and Snipes_ are chosen by these rules.
PARTRIDGES.—The yellow legs of young partridges become blue when old,
and their bills changed from yellow to a dark hue.
QUAILS.—These come chiefly from France and Germany, but the finest and
best that are sold in London, come from Cambridgeshire, and are fed by
the poulterers with herbs, seed, or boiled bread and milk. They are so
extremely delicate, in feeding, that two of them will not eat out of
the same trough.
TEAL is of a beautiful plumage, and very delicate to eat. Their bills
and feet are black, and are shaped like those of a Duck.
RUFFS and REES are chiefly found in Lincolnshire and Cambridgeshire;
and in April or May, when most in season, they are a perfect lump of
fat. If poor, when caught, they should be fattened with white bread and
milk boiled, given them in separate troughs.
MOOR GAME, and even GROUSE, may be kept good a long time. Old birds of
all kinds will keep longest, and will be the better for keeping; but
young birds should be dressed soon.
SMALL BIRDS, of every description, should be dressed immediately.