The Surf-Scoter 479 



Forbush has declared: 



"The 'Coots' mate early, before the spring migration commences; and after 

 they are mated if one be shot the other will follow it down to the water, and if 

 frightened away will come back again. Therefore, the gunner who understands 

 their habits seldom fails to bag both. . . . This Scoter is an experienced 

 diver and can swim such a long distance under water that it is easy for it to 

 escape the gunner in a sail-boat by constantly changing the direction of its 

 flight under water. Sometimes a cripple, if pursued, will dive to the bottom, 

 and seizing some marine plant with its bill will hold on and commit suicide by 

 drowning rather than submit to capture by his greatest and most persistent 

 enemy." 



The food of the Surf Scoter consists chiefly of mussels and other bivalves of 

 various kinds which come from the seas, bays, and river-mouths. W. L. McAtee, 

 of the Biological Survey in Washington, is responsible for the statement that 

 he dissected nine specimens of this bird to ascertain on what they had been 

 feeding. His examination disclosed the fact that about 80 per cent, of the food 

 which these birds had taken shortly before being killed consisted of mussels; 

 about 14 per cent, of periwinkles; and about 6^ per cent, of algse and eel-grass. 

 There are few if any birds whose diet consists of fish or shell-fish that are really 

 palatable to human consumption, and it would seem that these facts alone 

 would protect the Scoter from the continuous onslaught of gunners to which it 

 is subjected during its southern migration. As it is universally regarded as a 

 game-bird, it may be interesting to note just to what extent its flesh is esteemed 

 by epicures. 



Speaking of the Scoter as an article of food, Walter H. Rich, in 'Feathered 

 Game of the Northeast,' says: 



"They are unusually tough customers, either in life or at the table. Most of 

 our cooks believe it impossible to so prepare this bird as to make it decent food 

 for any but a starving man. The best recipe that I have seen is something as 

 follows: First, skin your fowl and let it parboil in saleratus water at least one 

 day, or until it can be dented with a fairly sharp axe. If your courage holds out, 

 the game is now ready to stuff and bake, as you would any other Duck, except 

 that you must put enough onions into its inside to take away all Coot flavor. 

 Arriving at this stage of proceedings, there are two lines of retreat yet open to 

 you; either throw your delicate morsel away or give it to someone against 

 whom you hold an ancient grudge, — on no account should you try to eat it." 



