28 THE PEACOCK. 



that when Alexander the Great was in India, he was 

 so struck with their beauty, that he laid a heavy fine 

 and punishment on any person who should in any 

 manner wound, or injure them. 



At this time, when a pair was carried to Athens, 

 the rich went from all parts of Greece, for no other 

 purpose than to behold so great a curiosity ; each per- 

 son paying a certain sum for the sight. 



In what mannerthe Romans cooked their Peacocks, 

 we are not informed, but at the present day, after the 

 highest seasoning, their flesh is still black, tough, and 

 when compared with that of other birds, but very- 

 poor and insipid eating. 



How long Peacocks were considered a delicious, as 

 well as a costly article of diet, does not appear ; but 

 in the time of King Francis First, of France, about the 

 beginning of the sixteenth century, these birds were 

 still used at the entertainments of the great, though 

 they were not eaten. 



At that time, the fashion was to take off the skin, 

 and then having prepared the flesh with spices and 

 salt, the skin was again drawn on, so that the bird ap- 

 peared in full plumage, and was in no way injured by 

 this preparation. 



Thus fitted up for service, it was kept for many 

 years, to be set on the table in full dress, on great 

 occasions. At weddings, and other high times, they 

 filled the beak and throat of the bird with cotton and 

 camphor, which was set on fire for the entertainment 

 of the company. 



For the beauty of its plumage, few of the feathered 

 race can compare with the Peacock. But this pooi 



