GOOSE. Geese have been raised as pets or for the table as far back as history reaches and they are known and enjoyed to-day in every part of the world. They are, perhaps, the most popu lar in Germany, where they are eaten in a great many different forms—fresh cooked, smoked, salted, etc. Especially famous items are Smoked Pomeranian Goose Breast and Pokelgans—the latter being goose flesh, salted, stewed and pre served in fat.
Goose fat is also highly regarded by many races. It is largely eaten in Germany in place of butter—particularly by Hebrews, as its use on bread, for example, is permissible ith meat, whereas it is a violation of the Talmudian law to eat butter and meat together. It is also valued there, and elsewhere, for many culinary operations.
In this country the most popular varieties of domestic geese are the Grey African and the Grey Wild Goose, which is "wild" only in name ! The Grey African is a large bird, the market weight of the adult gander often reaching fifteen pounds. It is distinguished by a large head with a black knob in front and a heavy dewlap under the throat. The knob is seen only in this and the Chinese varieties. Its legs are set so far back that it carries itself almost erect. The neck, breast and under-parts are of varying shades of light grey, and the back, wings and tail are dark grey. The Grey African is especially valuable for market purposes because of its rapid growth, making eight to ten pounds in about ten weeks.
The Grey Wild is a lighter bird. The head is black, with white on the sides, the bill and neck black, the neck shading to grey, the wings and back dark grey, the breast light grey, the under parts white and the tail feathers, shanks and toes black.
Two other noteworthy varieties of large size are the Grey Toulouse and the White Embden.
The Grey Toulouse, of light grey plumage shading to white, and of compact shape, matures later than the others and is often called the "Christmas Goose" be cause it is ready for the markets at about the time the holidays begin. It is of convenient and compact shape, but the flesh is coarser and less palatable than that of the two preceding types. It is named after the city of Toulouse, France, where it is bred in large numbers.
The White Embden, with white plumage, blue eyes and orange-color bill, shanks and toes, offers a large square deep body with a round full breast.
Two of the best known of the smaller varieties are the Brown and White Chinese Geese. They are not favored by large growers, but are an excellent type for the farmer who devotes only a portion of his time to his poultry yard, as they are hardy, easily fattened and good layers. The plumage of the White Chinese is pure white on all parts, with knob and bill of orange-color and shank, toes and web of orange-yellow.
The Colored Egyptian or Nile Geese are the most beautiful of their race, but they are bred solely for ornament and therefore are entitled to no consideration among their more useful cousins which offer up their succulent goodness to the appetites sur rounding the dinner table. Mixed grey and black predominate in their upper plumage, the breast shading to chestnut, the wings relieved by white epaulettes, and the tail feathers of glossy black. The under-bodies are light buff or yellow with black pencilings.
Geese under favorable conditions will live to a great age, but for table purposes one year is quite old enough ! The age can be tested by the upper bill—if it will bend or curve in the middle, the bird is young. The firmer it is, the older the bird.
Young geese—variously known as "green geese" and "goslings"—are in season from July to November.
See also FOIE GRAS, made from goose livers.
The Canada is so much the most abundant variety that it quite generally carries the title of "Wild Goose" without respect to the other varieties which belong equally within the classification. It is also the largest, weighing from eight pounds upwards. The head and neck are black with a white band underneath, the back is of grey brown, and the under parts vary from grey to white.
The Brant is a much smaller bird. The head, neck, upper breast and shoulders are blackish streaked with white, the back is of brownish-grey shading to white at the tail, and the under parts are ashy grey to white.