PTARMIGAN SHOOTING 395 



that they are comparatively few in number and that 

 good shooting can no longer be had. What it was in 

 old times may be inferred from an article long ago 

 contributed to Forest and Stream by M. Harvey, who, 

 formerly wrote so much about Newfoundland, and, 

 as one of the historians of the island, did much to 

 make it better known to the world at large. The sub- 

 stance of the article is as follows : 



The ptarmigan or partridge ("patridge" in our local 

 vernacular) of Newfoundland is quite equal to the 

 Scotch grouse, and, indeed, resembles it so closely that 

 it is difficult to make out any specific difference be- 

 tween the red grouse, gorcock or moorcock of Scotland 

 and the ptarmigan of Terra Nova. They are a most 

 delicious article of food, whether roasted, stewed, or 

 in white soups. All visitors to our shores admit that 

 the flavor of a plump partridge, well cooked, is unsur- 

 passed in richness and delicacy. They are of respect- 

 able proportions, a brace of them, in season, weighing 

 from three pounds to three pounds and a half. When 

 the shooting season opens, on the first of September, 

 they are in prime condition after feeding on the wild 

 berries, the partridge berry and cranberry being their 

 favorite food. In certain localities they are very abun- 

 dant, and to the sportsman there can be nothing finer 

 than a day's partridge shooting over our breezy bar- 

 rens during the fine autumn weather. The air is then 

 cool and exhilarating, and the skies bright. The weird 

 and charming scenery is varied by countless lakes or 



