THE DOMESTIC GOOSE. 417 



which seems to have originated with Goldsmith. When the 

 young at length go forth to graze, he accompanies them with 

 the greatest parental pride and assiduity. 



The Goose has the additional merit of being the very ear- 

 liest of our Poultry : 



" On Candlemas day 

 Good housewife's Geese lay; 

 On Saint Valentine 

 Your Geese lay, and mine." 



In three months, or at most four, from leaving the Egg, 

 the birds ought to be fit for the feather-bed, the spit, and the 

 pie. It is better, either to eat them at this early stage as 

 green Geese, or, to keep them another six months, till after 

 they have moulted and renewed their feathers, when they can 

 be fatted till they grow into the ponderous, satisfactory succu- 

 lent joint which suits a healthy Michaelmas or Christmas 

 appetite. It will be found unprofitable to kill them between 

 these two epochs of their life. They will be fatted by being 

 shut up in society, in a clean, quiet out-house, with plenty of 

 dry straw, gravel, and fresh water, and are there to be supplied 

 for a certain length of time, continued according to the weight 

 desired to be laid on, with all the barley or oats they can eat. 

 The kind of grain used depends upon custom or convenience, 

 some advocating barley, others oats; a mixture might perhaps 

 be the most effectual. Barley-meal and water is recommended 

 by some feeders; but full-grown Geese that have not been 

 habituated to the mixture when young, will occasionally refuse 

 to eat it. Cooked potatoes, in small quantities, do no harm. 

 A first-rate delicacy, though rather expensive, would be pro- 

 duced by following Penelope's system of feeding, and giving 

 the birds steeped wheat. 



The Goose is not only very early in its laying, but also very 

 late. It often anticipates the spring in November, and after- 



