In choosing ducks, be careful to secure those with plump bodies and thick and yellowish feet, and, to insure their being tender, it is advisable to let their hang a day or two. In choosing turkeys, the hens are preferable for boiling on account of their whiteness and tenderness.

Partridges in perfection will have dark-colored bills and yellowish legs; the time they should be kept entirely depends upon the taste of those for whom they are intended, as what some people consider delicious, to others would be disgusting and offensive.

Rabbits when young have smooth and sharp claws.

In selecting a goose, choose one with a clean white skin, plump breast and yellow feet. Charcoal is considered as an admirable preventive for decomposition.