80 OUTFIT FOR A WILD FOWL SHOOTER. 



eluding with a valuable recipe for a sauce piquante, that would 

 'tickle the gustatory nerves where fifty failed/* 



" The Colonel, indeed, may fairly claim the palm for being 

 as diffusive as successful. He opens up the mysteries of gun- 

 making in one page, and in another gives you instructions for 

 correcting sour beer proves that publicans dilute spirits 

 damp sheets produce rheumatisms and draughts of air bring 

 on the tooth- ache ; gives you a recipe for making cold punch, 

 * which was given him some years ago in Glasgow/ where the 

 said cold punch was universally drunk; and furnishes such 

 information upon ' game laws/ ' tartar emetic/ fleecy hosiery/ 

 and ' tincture of bark/ as must astound the reader, and cause 

 him to marvel at the astonishing capacity of the commander's 

 cranium/' 



"All these are excellent in their way. The Colonel, how- 

 ever, owns that he has borrowed much from others ; but for 

 originality take him upon dress, and listen to his equipment of 

 a wild-fowl shooter. 



"Imprimis the nether extremities are to be thus gar- 

 nished ' one extra pair of coarse yarn stockings ; one ditto 

 of the thickets wads; one ditto of under-stockings of the 

 warmest quality; a pair of water-proof boots, and a ditto 

 'Flushing trowsers' The worthy Colonel proceeds : 



" ' It is needless to say, that (except the feet, which we 

 have already defended) every part of the body should be clothed 

 with flannel. 



" ' With regard to further covering for the body, could 

 we ensure not getting wet leather would, perhaps, be 

 warmest; but, at all events, the waistcoat, both before ana 

 behind, should be made of shag, or Bath-coating, which 

 certainly, taking all weather, answers best, and is the most 

 comfortable. Under the waistcoat should be worn a Flushing- 

 frock, and over it a sort of jacket, of either drab cloth o> 

 swan-skin. The cap may be made of the same (or an^f 

 thing that has the same appearance), and, if cold, won 

 over a Welsh wig. Mr. Lloyd, 13, Old Bond-street, hai 



* Recipe for sauce to wild-fowl : Port wine or claret, one glass ; sauc 

 a la Russe (the older the better) one table-spoonful ; ketchup, one ditto 

 lemon-juice, one ditto ; lemon-peel, one slice ; shalot (large) one sliced 

 Cayenne pepper (the darkest, not that like brick-dust) four grains ma< 

 one or two blades. To be scalded, strained, and added to the mer 

 gravy which comes from the bird in roasting. 



