The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1859-12-17
Gclcrt AlisfrL!onn.
Notes Oh popular Fa!lacics.

Notes Oh popular Fa!lacics.
Mn EDIToR:-S,mc years since while I
was engaged IN selecting pair of chickens
from the dressed fowls in Butchers stall.
fi,nchmah stood near. aud. observing that
the dealer seemed to prize verv highly a par.
ucnlarpalr on account of their br lght yenw
skin, he remarked that the preference for
yellow legged and skinned fowls was a
Yankee prejudice, The dealer admitted that
tins might tie true, but that il was for his
interest to buy the most Sa leahlc articles and
he had found by experience that the yellow
legged sorts could he sold more realll; and
Tor higher price than any others. TIE
frenchnan replied that the Americans were
very duh in the exercise Of their observing
faculties. and he suspected that their national
love OF gold must he the cause Of this prefer.
rncc, which was founded on an GORGEOUS
error. In France he added toe yellow legged
chickens are cons ldrr,d unfit to be rai>ed -.
Their flesh Is dry and ST. ingy, compared with
that of the blue. black. and white-leggcd
fowls. whose flesh is by far the most tender
and juicy.
| have. since I heard the Frcnchman's
remarks, taken every opportunity to put
them to ratiOnal test. and have found them
TO be correct. The yellow skinned fowls
have commonly either green or yellow legs {:
those with ulack. blue, or white legs have
white SIX in. There are some exceptions but
the exceptions are not numerous. | raise
great many chickens cve,y year fol my own
table, celebrating to supply it weekly with
one pair, from July to February For two
wears past, have kept the Black Pulands
which are black-eggrd. tn, Golden Phca>an,s
which are blue legged: Waite poands with
white legs, and another sort, allied to the
Dmkirg, with yellow legs. The chickens
are all raised and fed in the same way, vet the
ycllow.leggrd individuals have almost always
bcea found inferior to the others with white
skins The last arc the most tender, delicate,
and agreeable. There are occasional exccp,
lions, bat 50 frequently are The yellow legged
chickens dry mcal,d compared with the
Others, that ! am surprised that our own
c"unlrymvu lave not discovered The fact.
1t is remarkable that the same prejudice
exists Ill thus part Of the country in regard to
Indian corn. Is it possible that the French
mans Sa,lrlca just upon our love OF whatever
resembles the color of gold is founded on fact
and that this prejudice carries away our
Judgment! The New England people con.
slider the yellow corn the only sort that is fit
for the cable. and brlr,ye that the white kind
IS fit only for hogs and cattle. The opposite
of this is the truth Meal made from the
white corn is the best both for cakes and
buildings. but the yellow corn is more fatten.
lng when given TO domestic animals, and is
preferred by them to the white. The Southern
people are well lcquaiated with tins fret
All tier Indian bread and their h0mny are
made nom white com; and they smile at our
simplicity, which leads lis to prefer the yellow
cnrn. As thy Soulhcrnrrs Use Indian corn in
greater variety of preparations for the table
lhan we do, and are adopts in this branch of
drme-ic econ"my, think thew are better
authority than we at the North in tins mat.
ter | NAV add that those individuals of my
acquaintance who have experimental upon
The TWO sorts Of Indian com have concluded
that the Soutl,ern,rS are tight.
The superior sweetness and tenderness of
the spite ears of corn. when they are in the
milk and boiled for the table, are apparen,
TO all. Bat the community have been very
slow in tiTding out this fact, and even at the
Pr sent day some PEE sons may he found, not
apparently deficient in common sense, who
still cultivate the yellow corn Tor table use as
Il green vegetable
As lar as my Judgment respecting the
quality of fruits and cSculcnr roots can be
formed from their color, it will be- found that
the nearer the color approaches TO white the
more sweet and delicate the flavor Objects.
turhlpS, cherries cuIlanlS. PEACHES and
grapes, The sweetest are white or nearly
col"rlcSS. 1t is n matter of ve,y common
observation that of all the different kinds of
poto toes. those with yellow meats are more
liable 10 be rank and disagrerahly favored,
and are coarSer grained than the other sorts.
The best OF all varieties are those with white
meat or pulp tln.e Of red or blaze is not
however, so had symptom as lnne of vel
low. 1t Is not always wise To altclupt an
explanation of these things: but if were
Obliged To guess the why and wherefore of this
fact. | should sly that the materials which
produce sugar in white beet or a white
cuirant are used rp IN producing the colorns
matter in the red ones. 1t is also hirhly
probable that the colo,ing matter of veeeta.
bles possesses flavor peculiar to itself and
not always Agreeable. 1t is evident that the
cololing matter Of the yeIlow.meatcd potato
is acid. and the purl lie cnoring matter of the
grape Is aromatic. | have no doubt that ifa
white variety OF the tomato could be produced
from the common stock 1t would be found
greatly to surpaSs the rcd and yellow kinds
i'll deicacy and sweetness.
The color of good butter, which is com.
monty of a bright yellow, may be- considered
an exception to the facts stated in these
remarks. would not be understood how.
ever, to say that my remarks are applicable
to all substances. BITTER which is prepared
IN winter, when the COWS are fed chiefly on
dry food. is usually light colo,ed, and is
inferior to the bright yellow butter of June.
But when the diff renee IN the color of bn,t,r
proceeds from the peculiar nature of the cows,
the " How kind is no better than the White:
A COW whose flesh contains light col,rcd fat
Or suet, always PRODUCES milk that yields