8 INDIAN DUCKS 



their food. This they obtain by moving their heads backwards and 

 forwards, or from side to side, an"d gently stirring up the mud. 

 What they actually feed on is not at all well-known, and is one of 

 the easy points still left for sportsmen to clear up, as it only means 

 the examination of the internal economy of a few birds shot whilst 

 they are in the act of feeding. We know that a considerable part 

 of their diet is vegetable, but they are also in all probability far 

 more given to animal food than has generally been believed to be the 

 case. Dr. Eagle Clarke, in his interesting article already referred 

 to, came to the conclusion that the Flamingoes inhabiting the Rhone 

 Delta existed almost entirely, if not quite, on a tiny Phyllopod, the 

 brine-shrimp (Artemia saliiia), which he states is found there in 

 marvellous abundance. 



The value of the Flamingo when divested of its feathers and 

 placed on the table has been variously estimated. Some have said 

 that skinned and well-cooked it is equal to almost any duck in 

 flavour, whilst, though few abuse it as fishy or nasty in any way, 

 many have said and written that the flesh is black, flavourless, and 

 stringy. Probably, as with so many true ducks, it depends greatly 

 on the bird's diet and the length of time it has had to recover from 

 its migratory flight. Doubtless birds just arrived, wanting food, 

 and not very particular as to what they eat, are tough, and may 

 acquire almost any taste. On the other hand, those that have had 

 a good time to rest and gain flesh at the expense of muscle are 

 tender, and those that have lived on a good diet are also well- 

 flavoured. 



