PEACOCK.— /'(iro cristAlus. 



a while among the coni-lields, they become remarkably sweet and juicy. This is to be 

 understood of the young birds, which make excellent roasters. Tlie older birds are 

 sometimes put to the spit, but are by no means so good as when the breasts are made 

 into cutlets, and tlie residue boiled down into a rich soup. I have always thought such 

 i'eacocks as frequented the mustard-fields after the pods were formed to be very superior. 



