744 Canvas -Back and Terrapin. 



J. S. Skinner, in "The Dog and the Sportsman," Phila., 1845, gives the follow- 

 ing account of the origin of this singular method of decoying ducks — [Editor]: 



"More than forty years ago (1805), this curious mode of getting ducks is said 

 to have had its commencement near Havre de Grace, Maryland. 



" Tradition says the discovery was made by a sportsman who, patiently waiting 

 for a body of ducks to feed within gun-shot (as was then the only chance of get- 

 ting a shot at them on the water), saw them suddenly raise their heads and swim 

 directly for the shore. On looking for the cause of this strange maneuver, he found 

 they were decoyed by a red fox playing on the shore. 



" An active, sprightly dog is generally selected for this service. * * * The 

 only act necessary is to keep your dog in constant motion ; a red color is best, and 

 a long bushy tail of great advantage. 



"The canvas -back and red -heads are the best to tole, and they appear to be 

 differently operated on. The former comes to the dog with head erect, sitting high 

 on the water, and when near you has, if I may use the expression, a kind of idiotic 

 look in the eye, whereas the latter are more sunk in the water, and appear uncon- 

 scious of their approach to the shore." 



Upon the table the canvas-back makes a royal dish, though few 

 can distinguish between it and the red-head when both are in season. 

 Only those very familiar with the birds can tell which is which when 

 alive, and, when served, it becomes almost an impossibility. The 

 celery flavor is more marked in the canvas-back in the best of the 

 season. It is seldom served precisely as it should be anywhere out 

 of Maryland. If allowed to remain in the oven five minutes too 

 long it is unfit for the table. A great deal also depends upon the 

 carving. A good, quick oven will cook a full-sized duck in twenty- 

 two minutes. It should never remain in over twenty-five. After a 

 cluck is picked and drawn, it should be simply wiped dry. Water 

 should never touch it, and it should be fairly seasoned before going 

 to the fire.* When done, the birds should be placed in pairs in hot, 

 dry dishes. There is no need to prepare a gravy : immediately they 

 are cut they will fill the dish with the richest gravy that ever was 

 tasted. One canvas-back to each " cover " is considered a fair allow- 



* " P. S. How to Cook a Canvas-back. — Take it as soon after the i leade?i mess- 

 enger'' brings it down as possible, even while it is yet warm, if it can be so, and cook 

 it in a ' tin kitchen,' turning and basting it frequently with a gravy composed in the 

 bottom of the oven with a little water and a grain of salt and its own drippings. The 

 fire should be a brisk one (hickory the best), so that it may be done ' to a turn ' in 

 twenty-five or, at most, thirty minutes. Serve it up immediately in its own gravy, with 



