THE PEACOCK. 



great ornaments of the feast, and served up at every entertainment. And in 

 much later times, it was usual in France to have the bird on the table, merely 

 as an ornament, and not to be eaten. 



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THE TEACOCK-I'IIEASANT OF ASSAM. 



The skin was taken off, and the body prepared with spicc.5. Then the 

 skin was put on again, with all the plumage in full beauty, and in this state 

 the peacock would keep for years. It was then placed on the table to delight 



