222 THE PEACOCK. 



It was probably first introduced into the West, merely on 

 account of its beauty ; but mankind, from contemplating its 

 figure, soon came to think of serving it up for a different en- 

 tertainment. Aufidius Hurco stands charged by Pliny with 

 being the first who fatted up the Peacock for the feast of the 

 luxurious. Whatever there may be of delicacy in the flesh 

 of a young Peacock, it is certain an old one is very indifferent 

 eating ; nevertheless, there is no mention made of choosing 

 the youngest ; it is probable they were killed indiscriminately, 

 the beauty of the feathers in some measure stimulating the 

 appetite. Hortensius, the orator, was the first who served 

 them up at an entertainment at Rome ; and from that time 

 they were considered as one of the greatest ornaments of every 

 feast. Whether the Roman method of cookery, which was 

 much higher than ours, might not have rendered them more 

 palatable than we find them at present, we cannot tell ; but 

 certain it is, they talk of the Peacock as being the first of viands. 



Its fame for delicacy, however, did not continue very long ; 

 for we find in the times of Francis I., that it was a custom to 

 serve up Peacocks to the tables of the great, with an intention 

 not to be eaten, but only to be seen. Their manner was to 

 strip off the skin ; and then preparing the body with the 

 warmest spices, they covered it up again in its former skin ; 

 with all its plumage in full display, and no way injured by 

 the preparation. The bird thus prepared, was often preserved 

 for many years without corrupting ; and it is asserted of 

 the Peacock's flesh, that it keeps longer unputrefied than that 

 of any other animal. To give a higher zest to these enter- 

 tainments, on weddings particularly, they filled the bird's 

 beak and throat with cotton and camphene, which they set 

 on fire, to amuse and delight the company. 



Like other birds of the poultry kind, the Peacock feeds 

 upon corn, but its chief predilection is for barley. But as it 

 is a very proud and fickle bird, there is scarcely any food that 

 it will not at times covet and pursue. Insects and tender 

 plants are often eagerly sought at a time that it has a suffi- 

 ciency of its natural food provided more nearly. In the indul- 



