Rabbit.—A rabbit has long; rough claws, and grey hairs intermixed with its wool if it be old; but when young, the wool and claws are smooth. If stale it is supple, and the flesh bluish, with a kind of slime upon it; but if fresh it will be stiff, and the flesh white and dry.
Hare.—A hare and leveret are thus chosen: if the claws of a hare are blunt and rugged, the division in the lip spread much, and the ears appear dry and tough, and the bones hard, it is old; but if the claws are sharp and smooth, the division in the lip not greatly spread, and the ears will easily tear, it is young. If fresh killed, the flesh of both will be white and stiff; but if stale, supple and blackish in many places. To discover a true leveret, feel near the foot on its fore leg, and if you find there a knob, or small bony protuberance, it is a real leveret, but if destitute of this, it must be a hare.
Heathcock.—The heathcock and hen when young have smooth legs and bills, which become rough when old. You may judge of their freshness in the same manner as you do of the pheasant.
Wheatear.—The delicate bird called a wheatear is fresh, if it has a limber foot and fat rump: otherwise it is stale.
Pheasant.—A young cock-pheasant has dubbed spurs, but if old, the spurs will be sharp and small. If the vent be fast, the bird is fresh; but if it be open and flabby, stale. If a hen, and young, the legs will be smooth, and her flesh of a fine grain; but if old, her legs will be rough, and, as it were, hairy, when pulled.
Pheasants and heath-poults are fresh when their feet are limber, and their vents are white and stiff; but are stale when they are dry-footed, have green vents, and will peel, if touched hard.
Pigeons.—Pigeons when they grow red-legged are old, and are stale when their vents are flabby and green. If fresh, they will be limber-footed, and feel fat in the vent.
By this rule you may judge of all kinds of doves, fieldfares, thrushes, blackbirds, plovers, larks, &c.
Woodcock.—The woodcock, if stale, will be dry-footed; and if bad, its nose will be moist; but if new and fat, it will be limber-footed, thick, and hard.
Capon.—A capon is known by a short and pale comb, a thick rump and belly, and a fat vein on the side of the breast; when young, the spurs will be short and blunt, and the legs smooth; and if fresh, the vent will be close and hard; but if stale, loose; which last remark may be applied to cocks and hens.