Meats
The finest grained beef is the best, the flesh is of a fine red, and the fat a light cream color, but not yellow; the fat, too, is solid and firm. The lean of mutton should be of a red color, and the fat white. The lean of veal should be of a light color and the fat white. The skin of pork should be of a light color, and if young it is tender. The fat should appear firm. A tender goose is known by taking hold of the wing and raising it; if the skin tears easily, the goose is tender, or if you can readily insert the head of a pin into the flesh, it is young. The same remarks will hold good with regard to ducks. Young chickens may be known by pressing the lower end of the breast bone; if it yields readily to the pressure they are not old, for in all animals the bones are cartilaginous when young. The breast should be broad and plump in all kinds of poultry, the feet pliable, and the toes easily broken when bent back.