DIET 



215 



The greatest variety of plant species is represented in the spring. Herbs, like insects, are 

 taken largely in the summer. The pulpy fruits must be eaten in fall, as only a few of them 

 hang on through the winter. Parts of broad-leaved evergreens are preferred to conifers in 

 the late fall, winter and early spring, even though the birds are more apt to be feeding in the 

 treetops. Buds are taken at all seasons of the year, though sparingly in summer. 



It is reassuring to find a wide adaptability to various habitats among the foods most com- 

 monly chosen whatever the season may be. Except in deep shade and perhaps in heavily pas- 

 tured or cultivated areas, a variety of habitually utilized species is usually to be found. 



A seasonal listing of the ten most used groups of grouse foods is shown in table 27. 



It is interesting to note in this list that only the cherries appear in all four seasons. Little 

 attention is paid to the aspens in the fall or to the birches, hop-hornbeams, apples and 

 sumachs in the summer. Strawlierries are not usually acre.ssible in New York in winter. 

 No other groups appear among the first ten during more than two seasons out of the year. 



Nevertheless, there are certain characteristics peculiar to each season which are worth 

 noting. In spring the birds get their food largely from the woody species. As the snow 

 melts they turn to last year's acorns and beechnuts that are exposed and to the large var- 

 iety of spring wildflowers that become available. Even in the presence of this fresh food 



TABLE 27. THE TEN GROUPS OF PLANT FOODS MOST COMMONLY EATEN BY GROUSE 

 IN NEW YORK DURING EACH SliASON. SHOWING THE VOLUMETRIC 

 PERCENTAGES. IMPORTANT SPECIES AND PARTS EATEN 



*Scientiflc names will be found in tabic 173 in the .\ppendix. 

 aSpecicsnot identified. 



