THE NORTH SHORE 83 
Hanging ducks up a week or ten days in a cool place 
makes the flesh tender without losing its flavor.”’ 
‘“‘Wouldn’t you boil them at all?’”’ asked Jimmy. 
‘‘No,’’ I replied, ‘‘roasting is the way to cook them, 
about twenty-five minutes with a good hot fire for a 
mallard and a little less for smaller ducks. To my idea 
the teal is the finest eating duck of any of them, though 
I like teal best broiled.”’ 
‘“‘T’m glad to hear you say that,’’ said Jimmy. ‘‘We 
can shake hands and agree on one thing anyway. Ilike 
teal best too.”’ 
As he finished speaking a duck whizzed by within 
fifteen feet of Jimmy’s end of the boat blind. Neither 
of us had noticed its approach. Taken by surprise, 
Jimmy hurriedly let go at it. The shot sent the duck 
hurtling sideways half a dozen feet. 
“Oh! darn,” said Jimmy “‘that duck nearly scared 
the life out of me and I returned the compliment and 
scared him to death.”’ I walked out and picked up the 
unfortunate victim. One wing was gone and the whole 
side of the duck’s body drivenin. I brought the remains 
to the boat and said to Jimmy, ‘I’m just a bit pre- 
judiced against massacring a duck like that, it’s too 
sudden an ending.’”’ 
““He certainly didn’t get much of a show for his white 
alley,’’ grinned Jimmy, ‘‘all he’s good for now is to 
make duck soup.’”’ 
Another wait and I filled my pipe and lighted a match 
when Jimmy whispered, ‘‘Keep down,” and pointed 
south. They looked like big ducks and I was not sur- 
prised when Jimmy said, ‘‘Canvasbacks!’’ It starts the 
thrills to sit still and watch a big flock of canvasbacks 
in the offing. It was doubtful if they would come our 
way. Still there was hope as long as they were in the 
