The cock is young when it has a smooth leg and short spur; when fresh the vent is closed and dark. Hens when young have smooth legs, and the vent is closed and firm. Black legged fowls are used for roasting only.

In young geese the feet and bill will be yellow and free from hair; when fresh the feet are pliable.

Ducks may be selected by the same rule.

Pigeons when fresh have supple feet and vent firm. If discoloured all birds are stale.

Plovers may be chosen by the same rule.

The Turkey

Turkeys are found in a wild state from Canada to the Isthmus of Panama, and far from being improved by being made a domestic fowl, they degenerate exceedingly.

The wild bird is at least three feet high, and weighs from twenty to sixty pounds. The most beautiful species are the Ocellated Turkeys.

The common turkey is a domestic fowl in England. Norfolk turkeys are thought the best.

When young, the turkey has a smooth black leg with a short spur, the eyes are bright and full, and the feet are supple when the bird is fresh. The absence of these signs indicates age or staleness. The legs of an old hen turkey are rough and the vent is close and firm. The cock bird is best for roasting; the hen boils well.