174 THE HISTOEY OF THE EOYAL BUCKHOUNDS. 



incident thereto," 148^. Is. Harman Splipting, Master of the 

 ship Angel Gabriel, for freight of the stags that came from the 

 Duke of Oldenburgh, was paid 44Z. The officers of the Toils 

 received 22^. lis, for keeping the said stags at Sir Thomas 

 Connisby's. Sir Richard Ford was paid 176/. 8s. 8d, for the 

 freight and other disbursements at Hamburgh, " for a parcel of 

 deer that were sent to H.M. by the Duke of Brandenburgh in 

 the year 1661, with other charges relating thereunto, as by 

 Sir Richard Ford's account and receipt the said appears." A 

 sum of lol. was paid to several keepers for their fees at 5s. 

 per head for 300 deer, presented to H.M. by several noblemen 

 and others, and delivered into Windsor Forest, Waltham Forest, 

 and Enfield Chase. The incidental expense of feeding with 

 hay and oats the King's deer at Hunsdon Park, from February 

 1660 to May 1663, was 108L 4s. M. Sir William Hicks, " for 

 keeping the Geruiaine Deere at Wansted in the winter [of] 

 1662," received 15Z. Bringing "three brace" of fallow deer 

 from the Earl of Lindsey's to St. James' Park cost 5L Three 

 new "Dog waggons," which were bought in the year 1660 to 

 remove the deer from place to place, "and several repairs for 

 them since, with 26s. Qd. for rent of a house to set them in," 

 involved an expenditure of 42/. 5s. 6ti Mr. Gary's coach hire 

 and travelling charges to view the King's deer, " with Ql. paid 

 to a Dutchman for freight of the deer that were taken by 

 Mr. Pittman," amounted to 10/. 



A few items of miscellaneous accessories were mixed up 

 with and included in the total of this account — viz.. Twelve 

 brass horns for the King's Huntsmen, 18/. To a mariner that 

 brought " ftbwle " from " Roane," * in Normandy 30s. To the 

 King's gardener in the New Garden at St. James' 100s. To 

 a woman that brought strawburys and cherries to H.M. 20s. 

 Freight and cellarage of wine that came out of France for 



* The caneton de Boucu was, in those days, as in these, highly appreciated by 

 the hnn vivant. But the gastronomic excellence of the Rouen duck is solely 

 acquired by gentle suffocation, through closing the mouth and nostrils until it 

 is dead, by which process no blood escapes from the body, all the flavour being 

 thereby retained. The " Humanitarian League " should aboUsh the French 

 Republic for permitting such "cruelty." 



