CRANE. 127 



as given in tlie subjoined note (reckoning the number of 

 weeks, from the last quarter-day, on which each separate 

 account commences), two appear to have been killed in 

 autumn, one in spring, and one in winter ; the three 

 first occurring about the usual migratory periods. Sir 

 Thomas Browne {circa 1667), evidently regarded this 

 species as a migrant only, in his time, as, in his 

 "Account of Birds found in Norfolk," he says "Cranes 

 are often seen here in hard winters,* especially about 

 the champian and fieldy part," but adds, '' it seems they 

 have been more plentiful ; for, in a bill of fare, when the 

 Mayor entertained the Duke of Norfolk, I met with 

 cranes in a dish."t But for this very decided statement 

 of so accurate an observer, the following extract from 

 the diary of the " accomplished " Evelyn, who first 

 made the acquaintance of Sir Thomas at Norwich, in 

 October, 1671, might lead one to infer that the Knight's 



* Willugliby (1676), writing of the crane in his " Ornithology," 

 remarks, "They come often to us in England; and in the fen countries 

 in Lincolnshu-e and Cambridgeshire there are great flocks of them, 

 but whether or no they breed in England (as Aldrovandus writes 

 he was told by a certain Englishman [most probably Turner], who 

 said he had often seen their young ones), I cannot certainly deter- 

 mine, either of my own knowledge or from the relation of any 

 credible person." 



t In the Northumberland " Household Book" (1512), we find 

 the following entry : — " Item it is thought that cranys muste be 

 hadde at Crystynmas and other principall Feestes for my Lordes 

 owne Mees, so they be boght at xvjd- a pece." In the Lord E"orth 

 " Accounts" (1577) one crane is charged as much as " xiijs- iiijd-." 

 with herons at about 3s. each. But that this great bird was classed 

 amongst the chief delicacies, in former times, is shown by the 

 following stanza from Barclay's " Egloges," a.b. 1570 : — 



"The crane, the fesant, the pecocke, and curlewe, 

 The partriche, plover, bittern, and heronsewe, 

 Seasoned so well in licour redolent. 

 That the hall is full of pleasent smell and scent." 



