POULTRY is the term used to designate birds that have been
domesticated, or brought under the control of man, for two purposes,
namely, the eggs they produce and the flesh food they supply. All the
common species of domestic fowls--chickens, ducks, geese, turkeys,
guinea fowls, and pigeons--are known as poultry. However, none of these
species is included under this term unless it is raised for at least one
of the two purposes mentioned. As the term is to be understood in this
Section, poultry includes all domestic fowls that are killed in order
that their flesh may be cooked and used as food for human beings. Of
course, many wild birds are killed for the flesh food they furnish, but
they are classed under the term _game_.
2. Poultry is probably never a necessity in the ordinary dietary, and
when prices are high it is a decided luxury. Still it does aid
materially in relieving the monotony of the usual protein foods, and it
supplies that "something out of the ordinary" for special occasions.
Then, too, it is often valuable in the diet of an invalid or some person
with a poor appetite. Poultry is, of course, used more in some homes
than in others; yet there is scarcely a home in which it is not served
some time or another. A knowledge of this food and its preparation and
serving will therefore prove to be a valuable asset to any housewife.
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