The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1886-07-22
Qualities of Flesh of Poulsrv.

Qualities of Flesh of Poultry.
Gallinaceous Fowls, or Chickens
In the opinion of physicians, both an
Gent and modern, the flesh of the
chicken at three months old is the most
delicate and easy to digest of all the
animal foods: thence best adapted to
the stomachs of invalids, or the consti-
tutionally weak, being the least aka
lescent of all animal food, free from
irritation, and affording a mild and in
noxious chyle. Age makes a striking
difference in the flesh of fowls. since.
after the age of one year, it becomes
tougher and moro insoluble. The
cock, indeed at the age is only used for
making soup, while the pullet is still
excellent, although more substantial
Wand than the chicken. While young
the cock and hen are equally delicate:
The flesh of birds differ in quality &C.
cording to the food on which they live.
Such as feed on grain and berries afford
in general good nourishment. A young
hen or chicken is tender and delicate
food, and extremely we'll adapted
where the digestive powers are weak.
But of all tame fowls the capon is the
most nutritious.
The Capon, or castrated fowl, has
ever been esteemed one of the greatest
delicacies, preserving the flavor and
tenderness of the chicken with the
juicy maturity of age, the flesh yield
ing rich and good cbyle, and with
out any tendency to inflammation.
Capons, however, arc usually cram
med, and made excessively fat. perhaps
to the verge of disease, in which state
their flesh is neither so delicately
favored nor probably so wholesome as
when more naturally fed. Indeed, the
flesh of the barn door fowl, or that fed
| in a state of nature, and at liberty to
take exercise, is universally acknowl-
edged to excel in genuine richness of
flavor.
The Turkey.-Thc flesh of the turkey
is somewhat more dense of fiber and
more alkalescent and substantial than
that of the chicken. but it is reckoned
nourishing and restorative. Age pro-
duces a similar effect as in the chicken,
whence the turkey, after a certain PC
Rod is good for little, except stewed.
Guinca-Fowls are not so white OF
| flesh as the common. but more in
clined to the pheasant color; in quality
short and savory, like the flesh of the
pheasant, and easy of digestion. In
fact. the Guinca-fowl is reckoned by
many a good substitute for the pleas
ant. They are very prolific, and their
eggs nourishing and good.
The Duck-The flesh of the duck, is
of a savory and somewhat stimulant
nature, is said to afford a preferable
nourishment to that of the goose. being
not SO gross and more easily digested
and that of the wild duck is reckoned
still more easy of digestion than the
tame, although more savory.
The Goose.-The whole anserine OF
goose tribe, of which there is a grea,
variety, are held to afford food high.
ly stimulant, of strong flavor and
viscous quality, and of putrescent
tendency. The flesh of the tame goose
is more tender than that of the wild
but generally it is diet best adapted
to good stomachs and powerful diges-
ton, and should be sparingly used by
the sedenta1y and weak, or by persons
subject to cutaneous Diseases -Mow
bray on Poultry.