In buying poultry choose those which are well fed but not too fat. Young chickens, ducks and geese are recommended to invalids, not that they are more nutritious or tender, but because they contain less fat. Duck is less digestible than turkey or chicken. Wild birds, "game" as we call them, being natural, are not over fat, hence are more wholesome than the barnyard overfed fowls.

The ordinary hog is an excellent example of an over-fattened animal. The deer, a natural wild animal, has scarcely a trace of fat; the flesh is tender and very easy of digestion. The red flesh of wild land birds and animals is less stimulating, and when carefully cooked is wholesome and easily digested. All meats should be quickly heated at first. This sears the outside and retains the flavor and juices. The after-cooking may be done slowly, especially with white-fleshed birds, as turkey and chicken. Game is best cooked quickly and served at once.

There is quite a difference in quality and flavor of wild ducks. The canvasback and redhead ducks are always best cooked without stuff ing; it seems a pity to stuff these fine birds. Mallards, teals, widgeons and woodducks may be stuffed with rice, hominy or potatoes nicely seasoned with chopped English walnuts. Canvas-backs and redheads are vegetable eaters, hence the flesh is sweet and palatable.