96 DUCK'S FLESH VARIETIES. 



that of the goose with a universal relish. But upon 

 the excellence of the duck both parties seem to 

 have agreed, as upon some self-evident, and thence 

 incontrovertible proposition. The ancients went 

 even beyond our greatest modern epicures, in their 

 high esteem for the flesh of the duck, not only as- 

 signing thereto the most exquisite flavour and deli- 

 cacy, but also attributing to it important medicinal 

 properties ; for Plutarch asserts that Cato preserved 

 his whole household in health, by dieting them with 

 duck's flesh as a prophylactic ; surely a most plea- 

 sant mode of taking physic ! Several of the Roman 

 medical writers, moreover, strongly recommend the 

 same regimen, as the most powerful means of excit- 

 ing the prolific virtue in the sexes. 



The opinion of a modern author respecting co- 

 lour is, perhaps, most correct as it regards the 

 goose; it is, however, pretty generally to be de- 

 pended on; he says when one has seen a wild 

 goose, a description of its plumage will, to a feather, 

 exactly correspond with that of any other. But in 

 the tame kinds, no two of any species are exactly 

 alike ; different in their size, their colours, and fre- 

 quently in their general form, they seem the mere 

 creatures of art ; and having been so long dependent 

 upon man for support, they seem to assume forms 

 entirely suited to his necessities. 



The only variety of the common duck among us, 

 is the Rhone duck, imported from France, generally 

 of a dark- coloured plumage, larger size, and sup- 

 posed to improve our breed. They are of darker 

 flesh, and more savoury than the English duck, but 



