Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

only by a few. When the country was first settled, every one was his own provider, and of course game was not sent to a market several hundred miles from the place where it was shot or caught. But settlement and civilization have the same effect on game as they have on barbarians or savages--they drive it away. Our Northeastern cities are now supplied by the Western States with game. In winter time, game may be kept for weeks without being spoiled or losing its natural flavor and taste, when kept where it is killed; but when transported, it is very different. To transport it requires packing. As soon as packed, it naturally ferments; and even if packed when frozen, the middle of the barrel will ferment and become injured, if not entirely rendered unfit for the table. The packing of game or poultry in barrels is a bad practice. Nothing requires more ventilation than game while being transported. Many dealers have their game sent to them in wicker-baskets with plenty of straw, but the greater part is still sent in barrels; hence the musty taste when cooked. To keep game for some time when fresh, open the animal or bird under the rump, just enough to take the inside out, also the crop of birds, being very careful about the gall-bladder; if it bursts, it is better not to try to preserve the piece, but to clean, wash, and use it as soon as possible. Birds must be left in their feathers, and animals in their skins. Fill the inside with dry and clean oats, and put the piece in a heap or barrel of oats. It will keep thus for many days. Another way is to envelop the piece well in a towel, and bury it in charcoal dust in a cool and dry place. _How to clean and prepare._--Clean and prepare the birds as directed for poultry in general. After having carefully skinned, take out the inside, and cut the legs off at the first joint of animals; wash the inside with lukewarm water, and wipe it