TEAL is of a beautiful plumage, and very delicate to eat. Their bills and feet are black, and are shaped like those of a Duck. RUFFS and REES are chiefly found in Lincolnshire and Cambridgeshire; and in April or May, when most in season, they are a perfect lump of fat. If poor, when caught, they should be fattened with white bread and milk boiled, given them in separate troughs. MOOR GAME, and even GROUSE, may be kept good a long time. Old birds of all kinds will keep longest, and will be the better for keeping; but young birds should be dressed soon. SMALL BIRDS, of every description, should be dressed immediately. FISH. _General Rules for choosing it._ (_The price of fish depends on the supply; and it will often be found, that one kind of fish, equally as good and seasonable as another, may be bought for much less money; therefore, never buy at an extravagant price._) When fish is fresh, it is firm, bright, and stiff; the gills are of a lively red, hard to open, and smell sweet; and the eyes are full and clear. If stale, the whole fish, and particularly the gills and fins, will always be flabby and limber, the gills will be pale, and the eyes sunk and dull. By these rules alone, good fish may be distinguished from bad; but besides these, some kinds of fish have other distinguishing peculiarities, which are as follow; viz. STURGEON.—The grain of the flesh of a fine Sturgeon is smooth and very white, interspersed with blue veins. The skin is soft and tender, and its smell is very pleasant. When the veins and gristles are brown or yellow, instead of blue, or the skin is hard and dry, the fish is not good. CAVIARE.—This is the roe of the female Sturgeon. It should be taken out and beaten flat, then sprinkled with salt and dried, first in the sun and air, and afterwards in an oven, till it becomes very dry and of a reddish brown colour. Thus prepared, it is a fine relish; it is to be eaten with oil and vinegar. TURBOT, when good, is thick, firm, and plump; and the nose, and fins all round the belly, tinged with a pink colour; but if it has lost this beautiful tinge, or if the belly be changed from a yellowish white to a blueish cast, the fish is either stale or poor, or both. SOLES are to be chosen by these rules, particularly as to the pink tinge round their bellies and under their noses. COD FISH should be thick at the neck, having the gills red, the flesh very white, firm, hard, and dear, and the eyes bright. HADDOCK are to be chosen by these rules. The shortest fish are the best. SALMON should be chosen for its small head and thick neck; its scales should be bright, and its gills and flesh of a fine red colour. The Thames and Severn Salmon are mostly esteemed.