shallow
water, with muddy bottoms, they are impregnated therewith, and are
unsavory.

_Eels_, though taken from muddy bottoms, are best to jump in the pan.

Most white or soft fish are best bloated, which is done by salting,
peppering, and drying in the sun, and in a chimney; after 30 or 40
hours drying, are best broiled, and moistened with butter, &c.

_Poultry--how to choose_.

Having before stated that the female in almost every instance, is
preferable to the male, and peculiarly so in the _Peacock_, which,
tho' beautifully plumaged, is tough, hard, stringy, and untasted, and
even indelicious--while the _Pea Hen_ is exactly otherwise, and the
queen of all birds.

So also in a degree, _Turkey_.

_Hen Turkey_, is higher and richer flavor'd, easier fattened and
plumper--they are no odds in market.

_Dunghill Fowls_, are from their frequent use, a tolerable proof of
the former birds.

_Chickens_, of either kind are good, and the yellow leg'd the best,
and their taste the sweetest.

_Capons_, if young are good, are known by short spurs and smooth legs.

All birds are known, whether fresh killed or stale, by a tight vent in
the former, and a loose open vent if old or stale; their smell denotes
their goodness; speckled rough legs denote age, while smooth legs and
combs prove them young.

_A Goose_, if young, the bill will be yellow, and will have but few
hairs, the bones will crack easily; but if old, the contrary, the bill
will be red, and the pads still redder; the joints stiff and
difficultly disjointed; if young, otherwise; choose one not very
fleshy on the breast, but fat in the rump.

_Ducks_, are similar to geese.

_Wild Ducks_, have redder pads, and smaller than the tame ones,
otherwise are like the goose or tame duck, or to be chosen by the same
rules.

_Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, and
throat clear.

_Snipes_, if young and fat, have full veins under the wing, and are
small in the veins, otherwise like the Woodcock.

_Partridges_, if young, will have black bills, yellowish legs; if old,
the legs look bluish; if old or stale, it may be perceived by smelling
at their mouths.

_Pigeons_, young, have light red legs, and the flesh of a colour, and
prick easily--old have red legs, blackish in parts, more hairs,
plumper and loose vents--so also of grey or green Plover, Blade Birds,
Thrash, Lark, and wild Fowl in general.

_Hares_, are white flesh'd and fle