THE DUGK THE GOOSE. 9 



gradually disappeared from our country. The worth 

 of the cock of the wood for the table, appears to be 

 better established than that of the bustard, by the 

 fact of the former being in far greater request at 

 market, which, in season, is annually supplied from 

 the countries on the Baltic. It is a fine, plump, full- 

 breasted fowl, approaching the size of a middling 

 turkey, variegated in colour elegantly with black, 

 chestnut-brown, white, and shining dark green. The 

 RED AND BLACK GROUSE still remain to us in certain 

 parts of the country, and still retain the character of 

 an exquisite delicacy for the table. A black cock will 

 weigh three or four pounds and upwards. Though 

 we yet possess at home a considerable supply of these 

 fine birds, their number has been long in a gradual 

 decrease, in proportion to the increase of cultivation, 

 all the birds above referred to being naturally at- 

 tached to wastes, woods, mountains, and uncultivated 

 places. 



THE AQUATIC SPECIES. 



The Duck. 



The flesh of the duck, of a savoury and somewhat 

 stimulant nature, is said to afford a preferable nou- 

 rishment to that of the goose, being not so gross, and 

 more easily digested : and that of the wild duck is 

 reckoned still more easy of digestion than the tame, 

 although more savoury. 



The Goose. 



The whole anserine or goose tribe, of which there 

 is a great variety, are held to afford a food highly 

 B 5 



