Game.—Fine game birds are always heavy for their size; the flesh of the breast is firm and plump, the skin clear; and if a few feathers be plucked from the inside of the leg and around the vent, the flesh of freshly killed birds will be fat and fresh colored; if it is dark, and discolored, the game has been hung a long time. The wings of good ducks, geese, pheasants, and woodcock are tender to the touch; the tips of the long wing feathers of partridges are pointed in young birds, and round in old ones. Quail, snipe, and small birds should have full tender breasts.
Young rabbits and hares have short necks, thick knees, and forepaws which can be easily broken; old ones are very poor.
Buffalo meat is somewhat similar in appearance to beef, save that the flesh is darker, and the fat redder; it is tender and juicy when it has been kept long enough, say about two months in winter; the tongue, when cured, is excellent.
Venison should be tender, and very fat, or it will be dry and tasteless.
Bear meat, when fat and tender, is savory and nourishing.
Fish.—Sea fish, and those which live in both salt and fresh water, such as salmon, shad, and smelts, are the finest flavored; the muddy taste of some fresh water species can be overcome by soaking them in cold water and salt for two hours or more before cooking; all kinds are best just before spawning, the flesh becoming poor and watery after that period. Fresh fish have firm flesh, rigid fins, bright, clear eyes, and ruddy gills.
Oysters, clams, scallops, and mussels, should be eaten very fresh, as they soon lose their flavor after being removed from the shell.
Lobsters and crabs should be chosen by their brightness of color, lively movement, and great weight in proportion to their size.
Vegetables.—All juicy vegetables should be very fresh and crisp; and if a little wilted, can be restored by being sprinkled with water and laid in a cool, dark place; all roots and tubers should be pared and laid in cold water an hour or more before using. Green vegetables are best just before they flower; and roots and tubers are prime from their ripening until spring germination begins.
Fruit.—All fruit should be purchased ripe and sound; it is poor economy to buy imperfect or decayed kinds, as they are neither satisfactory nor healthy eating; while the mature, full-flavored sorts are invaluable as food.