American Cookery

page 9

much, is wide and ragged, she is old; the contrary when young.

Leveret, is like the Hare in every respect, that some are obliged to search for
the knob, or small bone on the fore leg or foot, to distinguish them.

Rabbits, the wild are the best, either are good and tender; if old there will be
much yellowish fat about the kidneys, the claws long, wool rough, and mixed with
grey hairs; if young the reverse. As to their being fresh, judge by the scent,
they soon perish, if trap'd or shot, and left in pelt or undressed; their taint
is quicker than veal, and the most sickish in nature; and will not, like beef or
veal, be purged by fire.

The cultivation of Rabbits would be profitable in America, if the best methods
were pursued--they are a very prolific and profitable animal--they are easily
cultivated if properly attended, but not otherwise.--A Rabbit's borough, on
which 3000 dollars may have been expended, might be very profitable; but on the
small scale they would be well near market towns--easier bred, and more
valuable.

Butter--Tight, waxy, yellow Butter is better than white or crumbly, which soon
becomes rancid and frowy. Go into the centre of balls or rolls to prove and
judge it; if in firkin, the middle is to be prefered, as the sides are
frequently distasted by the wood of the firkin--altho' oak and used for years.
New pine tubs are ruinous to the butter. To have sweet butter in dog days, and
thro' the vegetables seasons, send stone pots to honest, neat, and trusty dairy
people, and procure it pac'k down in May, and let them be brought in in the
night, or cool rainy morning, covered with a clean cloth wet in cold water, and
partake of no heat from the horse, and set the pots in the coldest part of your
cellar, or in the ice-house. Some say that May butter thus preserved will go
into the winter use better than fall made butter.

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