THE GUILLEMOT. 153 
to fill their groves with softest murmurs, and furnish 
their tables with a delicious repast. Connoisseurs 
tell us that the flesh of the ringdove, in winter, has 
the flavour of moor game: I have fed on pigeons in 
many countries, but cannot say that I ever found 
them. vary in taste from the pigeon which inhabits 
our common dovecots. Much, perhaps, depends 
upon the cooking. The culinary art, no doubt, 
with other important sciences, has derived great 
benefit from the march of intellect. In London 
they will'serve you up aram cat for a Martlemas 
rabbit : and we are told that in Paris a pair of old 
hunting boots can be stewed down to a very excel- 
lent and wholesome soup. 
“* Nil equidem durare diu sub imagine eadem 
_ Crediderim.” 
These cooks will suffer nothing to remain 
In pristine flavour, or its shape retain. 
NOTES OF A VISIT TO THE HAUNTS OF THE 
GUILLEMOT, AND FACTS ON ITS HABITS. 
THE immense range of perpendicular rocks, lashed 
by old ocean’s briny surge, offers a choice and favour- 
able retreat to myriads of wildfowl, from far-famed 
Flamborough Head to Bempton, and thence to 
Buckton and Speaton, and onwards to the Bay of 
Filey. 
He who wishes to examine the nidification of 
these birds ought to be at this part of the sea-coast 
