River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1886-07-22
Qualities of Flesh OF Poultry.

GallinaceOus Fowls, or Chickens
In the opinion of physicians, both an
cient and modern, the flesh of the
chicken at three months old is the most
delicate ana easy TO digest of all the
animal foods: thence best adapted to
the stomuchs of invalids, or the consti-
tutionally weak, being the least aka
descent OF all animal food, free from
irritation. and afiording 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 more insoluble. The
cock, indeed at the ageis only used for
making soup, while the pullet is still
excellent, although a more substantial
Wand than the chicken. While young
the cock and hen are equally delicate.
The flesh of birds differ in quality ao-
cording 10 the food on which they live.
Such A. feed ON grain and berries afford
in general good nourishment. A young
hen or chicken is tender and delicate
food, and extremely well adapted
where the digestive powers are weak.
But of all tame fowls the capon is the
most nutritious.
The CapOn, OF eastrated fowl, has
ever been esteemed one of the greatest
delieacies, preserving the flavor and
tenderness of the chicken with the
juicy maturity of age, the flesh WELD
ing rich and good chyle. and with
out any tendency to inflammation.
Capons. however, are 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. The flesh of the turkey
I is somewhat more dense of fiber and
more alkalesceut and substantial than
! that OF the chicken, but it is reckoned
nOurlshiug and restorative. Age pro-
I duces "A similar effect as in the chicken,
I whence the turkey, after certain pc
! riod is good for little, except stewed.
/ Guinea 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 Gunea-fowl is reckoned by
many a good substitute for the pleas.
I ant. They are very prolific, and their
I eggs nourishing and good.
The Duck-The flesh of the duck, is
/ of SavOry ami 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 or
I goose tribe, of which there is great
/ variety. are held To afford food high
| " stimulaut, of strong flavor and
yiscOus quality, and of putrescent
/ tendency. The flesh of the tame goose
4 is more tender than that of the wild,
/ but generally it is a diet best adapted
\ to good stomachs and powerful diges-
ton, and should be sparingly used by
\ the sedentaTy and weak, or by persons
/ subject to cutaneouS diseases M0tO-
I bray on Poultry.