Pigeons.

There are two kinds of pigeons found in the market, the tame and the
wild, which are used for potting, stewing, &c. Except when "stall-fed"
they are dry and tough, and require great care in preparation. The
wild birds are the cheapest. They are shipped from the West, packed in
barrels, through the latter part of the winter and the early spring.
Stall-fed pigeons are the tame ones cooped for a few weeks and well
fed. They are then quite fat and tender, and come into market about
the first of October.


Squabs.

These are the young of the tame pigeon. Their flesh is very delicate,
and they are used for roasting and broiling.


Grouse, or Prairie Chicken.

These birds comes from the West, and are much like the partridge of
the Eastern States and Canada. The flesh is dark, but exceedingly
tender. Grouse should be plump and heavy. The breast is all that is
good to serve when roasted, and being so dry, it should always be
larded. The season is from September to January, but it is often
continued into April.


Venison.