Norwich bulletin., 1916-11-11
HOW TO .fNTELLfeENTLY SELECT
 s rsNs1 FOOD. se

Dear Social Corner, Sisters: It is no easy task to intelligentlyz market, so I am sending in information which may assist you in marketing, which is al- ways a long step in economy.
 Selecting Meats-Steer or heifer beef, when properly fattened, is the best. 1t is tender. has a fine grain, a yellowish white fat, and is nrln in texture. When first cut, 1t will be of a dark red color but after a few moments exposure to the air it will change to a bright red. It will also have d juicy appearance: the suet will be nearly destitute of fibre, and appear dry and crumbly.
 Older beef, such as the flesh of the OK or cow, will seem coarser in tex ture, be darker ill color and less juicy. sEa.t-t zs sE
 Selecting Fish-Wben fish is fresh, the eyes will be full and bright, the gills of d natural red color, the scales bright. the fins stiff, and the body firm. Never purchase fish that have dim, sunken eyes, dark colored gills. or that are soft in flesh. No article of animal food will taint or deteriorate in quality so quickly as fish.
 Selecting Groceries, etc.-The best four is generally the cheapest. Among sugars, the granulated is the most eco nomical, since pound of it, being dry, contains more sweet proportionately than that which is damp and more heavy. Avoid sugar with blue tinge. Black tea is less liable to b than green; yet even this is not always pure. By purchasing coffee in the | berry one Is more likely to obtain a pure article than when obtaining it ground and ready Tor use.
 Selecting PeuItry--Fsw people are ought to be. All fat fowls offered for
 sale in the market will not make fine, l tender roasts. In chickens the lower ! end of the breastbone is soft and can | be easily bent; in old birds it is not | as flexible. When the spurs on the
 hen are hard and the scales on her l legs rough, you may be assured that | she is old, whether you see her head or not; but the head furnishes the l surest indications of age: If the un- l der bill is so stiff and hard that it l cannot be easily bent down, and the | comb thick and rough, she is old and | tough, no matter how fat she may be. | A young hen has a soft under bill, a thin, smooth comb, and only the rudi- ments of spurs; while the scales on | the legs are smooth and glossy, and I the claws tender and sharp. In se- | lecting turkeys the lower end of the breastbone should also be soft and easily bent. This denotes a young l bird. .. -,--,se -.oct .e1- -,-~
 An old hen turkey has rough scales | on the legs, long, strong CLAWS, ana callous soles to the feet, while f l young one is the reverse o1 this. \ old turkey cock mas a long tuft or
 beard, and young one very short | one. When these are off the scales I on the legs and size of the wattles of
 the neck will determine the difference
 between young and old birds. It is more difficult to judge the age of goose than any other fowl. One ! of the best tests is the brfttleness of | the windpipe. If this breaks easily
 under the pressure of the finger and thumb, the bird is young; if it rolls
 and does not break, it shows that the ] bird is old. '
 | Other indications of age are rough | legs thickness and strength of bill, | tenderness of skin under the wings, | and coarseness of th eSkin.
 The same tests that are applied to ! chickens and geese are applicable to ducks, but a young ducks bill is much longer in proportion to the breadth of | it's head than an old ducks.
 A young pigeon is known by it's pale | colors, smooth scales, tender feet, and | the long, yellow down interspersed among it's feathers. A pigeon that can I fly is too old for use. being tough and
 dry. At this period they have red legs
 MOUNTAIN LAUREL.