222 PERDIX CIXEREA. 



variations in the tints and breadth of the markincrs, the older 

 birds having them lighter and finer. Individuals white or 

 cream-coloured, or with numerous w^hite feathers, or with the 

 tints much faded, are occasionally met w^ith. The variety 

 named the JMountain Partridge, Perdix montana^ which is 

 yellowish-red, variegated with yellowish, does not, I believe, 

 occur in Britain. Although the red spot on the breast is some- 

 times quite as large in the female as in the male, and therefore 

 is no criterion, the sexes can be distinguished by the characters 

 given in the description of the female. 



Habits. — The Grey Partridge is generally distributed, being 

 found in all the lower parts of England and Scotland, with the 

 exception of some districts in the latter country, such as the 

 whole range of the Outer Hebrides. Although not peculiar to 

 cultivated land, it thrives best in those parts that are most 

 extensively covered with crops, among which it finds compara- 

 tive security during a considerable part of the year. It is of 

 rare occurrence in the narrow valleys of the moorlands, and on 

 the heaths is seldom seen unless in the immediate vicinity of 

 corn fields. At the same time however, it is fond of ram- 

 bling into ^vaste or pasture grounds, which are covered with 

 loncj grass, furze, or broom ; but it does not often enter woods, 

 and never perches on trees. It runs with surprising speed, 

 when alarmed or in pursuit of its comj^anions, although in 

 general, it squats under the apprehension of danger, or when 

 nearly approached takes flight. Its mode of flying is similar 

 to that of the Bro^vn Ptarmigan ; it rises obliquely to some 

 height, and then flies oft' in a direct course, rapidly flapping 

 its wings, which produce a whirring sound. 



The food of this species consists of tender blades of grass or 

 corn, grain of all the kinds cultivated in this country, pease, even 

 field beans, seeds of polygona and other small weeds, as well as 

 of wild orramineae, together with insects, pupae, and larvae. These 

 substances are ground in the powerful gizzard, with the aid of 

 numerous small particles of white quartz, which seldom exceed 

 the eighth of an inch in diameter. A second elaboration takes 

 place in the coeca ; but as the food of the partridges is more nutri- 



