(6) Pork should have firm flesh of a pale red colour. The skin should be white and clear, the fat white.
(7) Poultry:
(a) Chickens.—Young chickens have thin, sharp nails; smooth legs; soft, thin skin; and soft cartilage at the end of the breastbone. Long hairs denote age.
(b) Turkeys.—These should be plump, have smooth, dark legs, and soft cartilage.
(c) Geese.—These should be plump and have many pin feathers; they should also have pliable bills and soft feet.
8. Care of meat:
(1) Remove the meat from the wrapping paper as soon as it arrives, to prevent the loss of juices. The butcher should use waxed paper next to the meat.
(2) Wipe the meat all over with a damp cloth, but do not put it into water.
(3) Place the meat on an earthen or enamel dish, and set it in a cool place until required.