|image from Grandma's Graphics|
In selecting poultry full-grown fowls have the best flavor, provided they are young. The age may be determined by turning the wing backward--if it yields, it is tender. The same is true if the skin on the leg is readily broken. Older poultry makes the best soup. The intestines should be removed at once, but frequently in shipping they are left in and, hence, when removed, the fowl needs washing in several waters. The next to the last water should contain a half teaspoonful of baking soda, which sweetens and renders all more wholesome. The giblets are the gizzard, heart, liver and neck."-- from The Bride's Cook Book, ca. 1915.