THE GOOSE AS AN ARTICLE OF FOOD. 247 
is administered, at the same time depriving them of light and exercise. 
This food consists of balls made up of maize and wheat, with which 
the poor creatures are crammed three times a day. In some countries 
they force whole grains of maize down their throats. At the end of 
about four or five weeks the fattening process is perfect. This is at 
all events considered to be the case when the wretched Palmipede 
exhibits signs of suffocation. This is certainly a cruel method of 
feeding ; nevertheless, it is only by this plan that the delicious fat 
and plump livers so much appreciated by epicures can be obtained. 
The liver undergoes an alteration which in the end must prove fatal 
to the bird; in fact, it assumes enormous development; and the 
epicures, who hold it in such high favour, regard as a dainty this 
diseased liver! 
The introduction of the Turkey has led to the culture of the 
Goose being more neglected in Europe; nevertheless, the latter bird 
is a source of prosperity at the present day in many parts of France 
and in many a rural district in England. In ancient times there was 
no entertainment or family festival without the traditional goose 
smoking on the board. In England the goose is still considered a 
festival bird. A custom intimately associated with their national 
history still dictates that every true Englishman should partake of 
goose on Michaelmas Day. 
The flesh, and especially the fat, of the goose, keeps perfectly 
when salted down. In some parts of the world it is much employed 
for culinary purposes in this state. The enormous succulent livers 
which are found in these precious birds after their forcible fattening 
are used to make the delicious Strasbourg pies. Those of Nérac, as 
well as those of Toulouse, are made more of ducks’ livers, for the 
latter birds can be fattened in very nearly the same way as the goose. 
The down and feathers of Geese are objects of considerable trade. 
Before the invention of steel pens, the only implement that was used 
for writing was the quill plucked from the wing of the Goose. Great 
care was necessary in dressing them. This was done by passing the 
barrel of the quill through hot ashes, or plunging it into boiling water. 
From under the neck, the wings, and the breast of the birds, the 
down is taken. This operation takes place every two months, from 
March until autumn. 
Geese are certainly not so stupid as they are usually said to be. 
The following facts will perhaps enable us to appreciate the moral 
qualities which distinguish them :— 
In Scotland a goose became so attached to its master, that it 
tollowed him about everywhere, just like adog. One day this gentle- 
