THE GOOSE AS AN ARTICLE OF FOOD. 



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 rearing 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 all true Englishmen should partake of 

 goose on Michaelmas Day. But it is satisfied with dictation. 



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 Nerac, 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 

 followed him about everywhere, just like a dog. One day this gentle- 



