Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/129

 PART II.

POULTRY AND GAME BIRDS.

Application of Name.—The term poultry for descriptive purposes may be applied to those classes of feathered domesticated birds used for human food. It, therefore, includes practically all of the domesticated fowls. The term game bird, for the purpose of this manual, is applied to feathered animals which are wild and which are used for human food. This also may apply to almost all wild birds, since at times they practically all have been used for food purposes. Here only those in common use, both domesticated and wild, will be referred to. In connection with poultry the eggs of the birds will be considered.

DOMESTICATED FOWLS.

The principal domesticated fowls which are used for human food are chickens, turkeys, geese, ducks, and guinea hens. The most common of all is the chicken,—the next perhaps are turkeys in this country and the goose in Europe. The others are more infrequently used but are highly prized.

Chicken.—The chicken scientifically is known as Gallus domesticus. For food purposes the chicken is eaten at various ages. The very young chicken is commonly called a broiler and is prepared for the table at varying ages from six to twelve weeks. Young chickens are also very commonly called spring chickens, since they occur in greater abundance in the spring than at any other time. Since the introduction of the modern method of incubation, however, the spring chicken may be had at all seasons of the year. The "broiler" and "spring chicken" may be regarded as synonymous terms, though the larger chicks are usually called spring chickens instead of broilers.

Full Grown Chickens.—The full grown chicken is better suited for food when still young. The flesh loses flavor and gains in toughness as the chicken grows older. There is no legal limit fixing the division of chickens into different classes with respect to age and the only criterion is the price and taste of the consumer. There is, perhaps, no objection to the use of old chickens for food purposes, provided they are not sold fraudulently as young chicks. The size and toughness of the pieces one often secures when ordering spring chicken is an indication that the age limit is not very definitely established. Both hens