color. Chickens are best in last of the summer and the fell and
winter. The largest and juciest come from Philadelphia.

Spring Chickens.

These are generally used for broiling. They vary in size, weighing
from half a pound to two and a half pounds. The small, plump ones,
weighing about one and a half or two pounds, are the best. There is
little fat on spring chickens.

Fowl.

These may be anywhere from one to five or six years old. When over two
years the meat is apt to be tough, dry and stringy. They should be
fat, and the breast full and soft. The meat of fowl is richer than
that of chickens, and is, therefore, better for boiling and to use for
salads and made dishes. The weight of bone is not much greater than in
a chicken, while there is a great deal more meat. Another point to be
remembered is that the price per pound is also generally a few cents
less.


Turkeys.

The lower end of the breast-bone should be soft, and bend easily, the
breast be plump and short, the meat firm and the fat white. When the
bird is very large and fat the flavor is sometimes a little strong.
Eight or ten pounds is a good size for a small family.