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Poultry in Season.
Westphalia Hams and English Bacon. Put a knife under
the bone that sticks out of the ham, and if it comes out
in a manner clean, and has a curious flavour, it is sweet;
if much smeered and dulled, it is tainted or rusty.
English gammons are tried the same way; and for
other parts, try the fat; if it be white, oily in feeling,
does not break or crumb it is good ; but if the contrary,
and the lean has little streaks of yellow, it is rusty, or will
soon be so.
Butter Cheese and Eggs. When you buy butter, trust
not to that which will be given you, but try in the middle,
and if your smell and taste be good, you cannot be de-
ceived.
Cheese is to be chosen by its moist and smooth coat; if
old cheese be rough coated, rugged, or dry at top, be-
ware of little worms or mites : if it be over full of holes,
moist or spongy, it is subject to maggots; if soft or
perished places appear on the outside, try how deep it
goes, the greater part may be hid.
Eggs, hold the great end to your tongue; if it feels
warm it is new ; if cold bad; and so in proportion to the
beat or cold, is the goodness of the egg. Another way to
know, is to put the egg in a pan of cold water, the
fresher the egg, the sooner it will fall to the bottom; if
rotten, it will swim at the top. This is a sure way not
to be deceived. As to the keeping of them, pitch them
all with the small end downwards in fine wood ashes,
turning them once a week end-ways, and they will keep
some months.
POULTRY IN SEASON.
January.—Hen turkeys, capons, pullets with eggs, fowls
chickens, hares, all sorts of wild fowl, tame rabbits, and
tame pigeons.
February.—Turkeys, and pullets with eggs, capons,
fowls, small chickens, hares, all sorts of wild-fowl, (which
in this month begins to decline,) tame and wild pigeons,
