176 RALLID^E. 



observed any bird of prey attack them except the White- 

 tailed Eagle and Peregrine Falcon, which latter would occa- 

 sionally cut one down as they flew over the land." 



Of their habits in autumn and winter, when pursued by 

 the sportsman or the fowler, Colonel Hawker says : " Coots 

 found in rivers are scarcely thought worth firing at ; yet they 

 are in great requisition when they arrive for the winter on 

 the coast, from the immense number that may be killed at a 

 shot, as they roost on the mud-banks. Coots, when on the 

 coast, usually travel to windward, so that a west wind brings 

 them to the west, and an easterly wind to the east, instead 

 of the contrary, as with other fowl. The plan that I have 

 found best for slaughtering the Coots by wholesale is, either 

 to listen for them before daylight, and rake them down at 

 the grey of a white frosty morning, or watch them at some 

 distance in the afternoon, and set into them as late in the 

 evening as you can see to level your gun, taking care, if 

 possible, to keep them under the western light. Coots, 

 instead of drawing together before they fly, like geese and 

 many other fowl, always disperse on being alarmed; and, 

 as they generally fly to windward, the gentleman's system of 

 wild-fowl shooting answers well, which is, to embark with a 

 party, sail down on them, and, as they cross, luff up, and 

 fire all your barrels. When a beginner at wild sport, I used 

 to be mightily pleased with this diversion. When on the 

 coast, you may easily distinguish Coots from wild-fowl by 

 the scattered extent of their line, their high rumps, their 

 rapid swimming, and their heads being poked more 

 forward. 



" They are generally sold for eighteen-pence a couple, 

 previously to which they are what is called cleaned. The 

 recipe for this is, after picking them, to take off all the 

 black down, by means of powdered resin and boiling water, 

 and then to let them soak all night in cold spring water ; 

 by which they are made to look as white and as delicate as a 

 chicken, and to eat tolerably well ; but, without this process, 

 the skin in roasting produces a sort of oil, with a fishy taste 

 and smell ; and if the skin be taken off, the bird becomes 



