Market Name Weight Age Season
Pounds
Squab broiler 3/4 to 1-1/4 6 to 8 wk. April to July
Broiler 1-1/2 to 2 2 to 4 mo. May to Sept.
Frying chicken 2-1/2 to 3 6 mo. June to Oct.
Roasting chicken 3 to 6 6 mo. to 1 yr. All Year
Fowl 4 to 5 over 1 yr. All Year
Capon 6 to 10 6 to 8 wk. May to Sept.
Turkey broiler 1-1/2 to 4 2 to 4 mo. June to Sept.
Roasting turkey 8 to 25 6 mo. to 3 yr. Oct. to Jan.
Spring Duck 1-1/2 to 2-1/2 2 to 6 mo. May to Dec.
Roasting Duck 4 to 8 6 mo. to 1 yr. Best in winter
Green goose 1-1/2 to 2-1/2 2 to 6 mo. May to Dec.
Roasting goose 4 to 8 6 mo. to 1 yr. Oct. to Mar.
Squab 1/2 to 3/4 4 wk. June to Sept.
Guinea hen broiler 1 to 2 2 to 4 mo. Aug. to Nov.
Guinea fowl 3 to 5 6 mo. to 1 yr. Oct. to Mar.
26. SELECTION OF GUINEA FOWLS.--Guinea fowls are coming into common use
as food. The young birds are preferable to the older ones. They are
ready for the market in early autumn, while the old birds may be
procured at any time. The breast meat of guinea fowls is almost as light
as that of chicken, but all the meat of this bird has a gamy taste,
which is absent in the chicken. If this particular flavor is much
desired, it may be developed to even a greater degree by allowing the
bird to hang after killing until the meat begins to "turn," that is,
become "high." Such meat, however, is not usually desirable in the
ordinary menu.
27. SELECTION OF PHEASANT, PARTRIDGE, AND QUAIL.--Pheasant, partridge,
and quail are usually considered game birds, but certain varieties are
being extensively domesticated and bred for market. Such birds are small
and are used more in the nature of a delicacy than as a common
article of food.
28. TABLE OF POULTRY AND GAME.--In Table I are given the market names of
the various kinds of poultry and game birds, as well as the
corresponding age, the weight, and the season of the year when they are
most desirable. This table will serve as a guide in selecting poultry
that is to be used as food.