VOL. VI.] SIBBALD'S PRODROMUS. 39 



Chapter hi. 



« 



Of grain-eating birds. 



Among these are birds with shorter and smaller beaks and 

 white flesh, which form the Genus Gallinaceum, of them we 

 have the following : — 



Gallus Gallinaceiis and Gallina Domestica. There are 

 many kinds or varieties of these ^\'ith us, such as those 

 A\ith feathered feet, etc. 

 Capo [the Capon]. The flesh of this bird takes the highest 

 jalace, being preferred to that of the Partridge ; it has an 

 excellent flavour and is easily digested. 

 Pavo, the Peacock. 



Gallopavo, Meleagris, a Turkey [Meleagris, generally 

 applied to the Guinea-foMl] the flesh of the young is 

 preferable, as being more tender. 

 Phasianus, the Pheasant. It is reared in the establish- 

 ments of certain of the nobility. The flesh is of good 

 taste and delicate savour. 

 Perdix Cinerea, the common Partridge. The flesh is very 



good and most nutritious. 

 Coturnix, the Quail. The flesh for excellence of flavour 

 and delicacy of taste is considered equal to that of the 

 Partridge. 

 Ortygometra. Is this the Land-Rail '? 

 Crex, the Daker-hen, mth us the Corn-crek, fovmd in the 

 cornfields. Ortygometra (which is Crex) affords food 

 of the same flavour as the Quail and is of delicate 

 quality. 

 Fowl frequenting AAOods and eating plants and berries. 

 Those with red, or scarlet eyebrows : — 



Urogallus, Tetrao major of Aldrovandus, Cock of the 



Wood. — Is this our Capercalze ? The hen is called 



Grygallus Major by Gesner* and Aldrovandus. There 



is a figure of the male and female in the plates [see Plates 



14 and 18 of the " Prodromus "]. 



By our wTiters are mentioned the Abietina and Betulea, 



which are said to feed on the buds of the same kind of trees. 



Their flesh is of pleasing flavour. 



Tetrao or Urogallus minor of Aldrovandus. Gallus 

 Scoticus and Gallus palustris Scoticus of Gesner, called 

 by us the Black -Cock, common on our moors and 

 marshes. The hen is called Grygallus minor by Gesner 

 and Aldrovandus. It provides most delicate food. 



* Conrad Gesner (1516-61) author of Historiae Animalium. Zurich, 

 1555. 



