Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1893-12-17
CHRISTMAS POULTRY.
THE povLTeReR's ART AS EXPLAINED
BY 6ELlAMY.
r,r., Choose Your Fowls, Then Follow
These Dircctions-rowis Trussed for
the Prince Of Wales Table.

ocorrespondence OF the Dispatch)
NEW YORK, December i5.--"Nine wo.
roen out OF ten." said n dealer 20 me not
many weeks ago. test n fowl In the
wrong place. They prod the upper end
Of the brcast-bone and. finding 1t sharp.
reject some Of my best stock. The proper
Mace 10 test chicken or turkey IL at
The lower end Of the bone Just above the
vent. That is merely gristlc In young
hlrd--iho otehr IL always sharp.
~ duck or goose should be tested IN
The neck Push the thumb and forehnger
wei down into the skin and take hold OF
the windpipe. II 81 crack the bird IN
Young. when old you might as wen Try
20 crack a piece Of rubber tubing
HOW TO TELL. WHEN \ FOWL is
FRESH KILLED.
you viii see on housekeepers.' he
went on. take NJ a fowl and smell under
the wings 20 make sure OF its freshness
bat ihc oaor may b. more or less affected
rs The food eaten Just before killing ana
an uudrawn fowl may smcll queer when II
IS perfectly good. Moreover, there is
much simpler AMI better test which ap-
plies 70 an unlross,d fowls ana game
when they have been killed for long
time the eyes arc sunkcn.'
SELECT THE TEalALE BIRD.
The female 81 en- birds end all nsh are
considered 20 have the finer flavor with
chickens and turkeys they arc also more
profitable by reason Of their shape being
shorter and broader, thereby giving more
meat in proportion O. the w tight. There
20 "a vast dineronc" in poultry In this re-
snect. and the experienced housckeeYer
not only buys the female hirl bat avoids
,hc shanghai which Is an legs ana wings.
she knows also that thos" with yellow
skin ar, swcctor. ana even when the bid
IS upluckcl she can tell the color Of the
skin by the legs. yellow legs m san yellow
skin and vice versa. There is strong
prejudice in England against yellow
skinned fowls ml some compilcrs OF
American cook books following their for
cicn competitors. have incorporated the
notion. which is "A misiuigmcnt so Gar AS
our fowls are concerned. IN their manuals.
Tho whole system Of poultry-raisiug and
rou;ry-fe,lre differs n tae twp coup-
tries. and ulHr awarding o. England th'
palm FIR proving upon our notiy bird.
a.. turkey most Am rc9ns would agrc"
with mo in prefcrIing the flavor 81 our
chickens. D. is largely % question OF lOod
AMI c.re ln both inttances.
Ve arc ,r.re particular with oar chick
ems. preparing their food more carefully.
whereas the Eneiish farmer gives his
fowls scraps and green stuff with
heavy proportion ~ meat.
on tho other hand. turkeys I'm England
arr kept il the barn-yard and HJ. allowed
to wander ut thc!r own sweet Vih. As
result the vsraEc English u:ii = equals
oir finest Rhode Islands. and it is posi-
ll. o. have IL bird weighing tw,rty pounds
with tbs flesh as delicate ard % -llaie
proportion &C TAT than We OFT n purchase
with fourteen pounds.
"POULTEREES AND FiSHMONGERS."
Poultry is aot sold by butchers in Eng
land The business BE- combined with that
49, "nshnouccr." Nor is a fowl sofa bv
The pound. You pay so much for IN"
bird which s. properly cleaned and fused
before ~ is sent home.
Tho English methods Of trusting are -
much superior. not only 10 our own but
o. tie French that fun particulars have
been obtained of every detail Of the pro-
cess. and sketches have been made eX-
pr,Ssly for this article In tine establish
mont Of Ar Bclluuy. of Jermyn street.
London. "Purvcyor 10 the Queen and VI.
r. a. the Prince OF Wales" Through
the courtesy Of Mr. Bcilamy and his as