There are three varieties of Chinese geese; the grey, white, and brown. The grey variety is probably more generally used for meat than are the other two varieties. It is the only variety raised on a large scale in southern China, and its meat is of excellent quality. Chinese geese are distinguished from other breeds of geese by the fleshy protuberance at the base of the bill and front of the skull. Selection of Animals for Slaughter § 6. Health In the selection of animals for slaughter health should be given first consideration. Even though the animal has been fairly fed and carries a prime finish, the best quality of meat cannot be obtained if the animal is unhealthy. If the animal has fever or serious derangement of any kind, the meat will not be wholesome. There is little direct evidence of harmful results from the use of animals in the first stages of such diseases as tuberculosis, cholera, plague, rinderpest, and such diseases, but the only safe course is to discourage the use of any animal for food that is known to be in imperfect health. The keeping qualities of meat are always impaired by fever or other derangements of the system. Bruises, broken limbs, and like accidents all have the same effect on the meat as ill health, and unless the animal can be dressed immediately after such accidents, it is best not to use the meat for food. This is especially true if the rise in temperature, which usually results from such accidents, has been 2 degrees F. or more. A rise in temperature just before slaughtering usually results in a stringy, bluish meat, which is difficult to cure. Animals should not be butchered while in heat, as the meat of such animals will be strong, and cannot be cured, as it sours quickly. § 7. Condition First class meat cannot be obtained from animals in poor flesh. The proper amount of fat must be present to give juiciness and flavor to the meat. It is more important, however, that the animal should be in good physical condition than that it should be very fat. “Never kill an animal when it is losing flesh” is a maxim followed by butchers. There is a good deal of truth in the saying. When the animal is losing in flesh, the muscle fibers are shrinking in volume and contain correspondingly less water. As a result, the meat is tougher and drier. When an animal is gaining in flesh, the opposite condition prevails, and a better quality of meat results. Also, a better quality of meat will be obtained from an animal in medium flesh, but gaining in weight, than from a very fat animal that is neither gaining nor losing in flesh. § 8. Breeding