GROUSE: THE HEATHER BIRD. 



When amid close, rank heath, the young birds eat the 

 decayed fibers and die of indigestion. They are also 

 liable to disease from the damp, unhealthy position 

 when they leave the nests." 



Those who have eaten this feathered product of 

 the Scottish mountains and moors will readily indorse 

 Voltaire's following characterization: "L'oiseau du 

 Phase et le coq de brujere de vingt ragouts 1' appret 

 delicieau charment le nez, le palais, et les yeuz." 



The following description of "How to Eat Grouse" 

 is by the famous French chef, M. Soyer: "There is 

 a wonderful gout in your bird of the Heather which 

 baffles me; it is so subtle that I fail to analyze it. 

 It is, of course, there, because of the food that it eats, 

 the tender, young shoots of your beautiful heath ; but 

 .it is curious, sir, that in some years these birds are 

 better than in others. Once in about six seasons your 

 grouse is surpassingly charming to the palate; the 

 bitter of the backbone is heavenly, and the meat on 

 the fleshy part of short and of exquisite flavor; but 

 for common I feel no difference. In all other years 

 the best is mediocre, and not any attentions of my 

 art will improve it. In such years I leave it alone ; 

 but in the years of its perfection I do eat one bird 

 daily, roasted, and with nothing no bread sauce, no 

 crumbs, no chips no, nothing, except a crust of 

 bread to occasionally change my palate. Ah, sir, 

 grouse, to be well enjoyed, should be eaten in se- 

 cret; and take my experience as your guide: Don't 

 let the bird you eat be raw and bloody, but well roasted ; 

 and drink with it, at intervals, a little sweet champagne. 

 Never mind your knife and fork; suck the bones. 

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