326 MEALS MEDICINAL. 
which is foul to be smelled is also nasty to be eaten (except 
venison, onions, and cheese).”” Shakespeare knew that at the 
rutting season the hart’s horn is dangerous, “if thou be hurt 
with hart it brings thee to thy bier.” But under ordinary 
circumstances the burnt horn of a stag was given against worms, 
and hart’s grease was a remedy for the gout. “The fat, or 
suet, and the marrow of venison (the stag) applied outwardly, 
are very good against rheumatism, and for dissolving tumours, 
for sciatica, and to fortify the nerves.” A venison dinner is 
customary annually at Farnham, over which the Bishop of 
Winchester presides. This is a survival of the grand old days 
when the lords of Farnham Castle were princes as well as Bishops. 
In 1892, the stair carpets there were measured by miles. Samuel 
Pepys, January 6th, 1659, “ took his wife to their cosen Thomas 
Pepys, and found them just sat down to dinner, which was very 
good, only the venison pasty was palpable mutton, which was 
not handsome.” 
Quails (coturniz), though for the most part imported into this 
country, yet find their way commonly into game-sellers shops, 
and afford for the invalid as delicate, succulent, easily digested 
a little dish as can well be desired, though lacking a true gamey 
flavour. As many as two hundred thousand are brought in a 
month to Leadenhall Market during the season. Such great 
quantities have been captured in the Isle of Capri, near Naples, 
as to afford the Bishop the chief part of his revenue, and 
distinguish him as the Bishop of Quail. The most approved 
way of cooking a quail is to envelop it in a very thin slice of 
bacon, tie it up in a large vine leaf, and then roast it ; or again, 
en papillote, in a paper case. Also a cold quail pie is a capital 
dish for persons in good health. 
He that feeds never on worse meat than quails, 
And with choice dainty pleaseth appetite, 
Will never have great lust to gnaw his nails, 
; Or in a coarse, thin diet take delight,” 
. The quail is a clean, plump bird, feeding at night on insects 
and seeds. It abounds at the Cape in October and November, 
being generally cooked there in a baking pot, or made into a 
curry. The flavour of a quail is very volatile, and whenever it 
is brought into contact with liquid the perfume evaporates, 
and is lost. Sicilian quails, sent alive to this country, are 
fattened en route on hemp seed, and ground corn soaked in oil. 
