THE PHEASANT. 141 



but more apart from each other. Thej generally retire to the 

 thickest portions of the woods to pass the night. 



ENEMIES. 



The Pheasant as well as the Partridge, has many enemies 

 independent of man. Polecats, Weasels, Eaccoons, Opossums, 

 Foxes, Crows, &c., all prey, when an opportunity offers, either 

 upon the eggs or the young Birds. The Weasel attacks the 

 old Birds on their roosts, and the Fox does not hesitate to 

 pounce upon them when feeding. The larger species of Hawks 

 also destroy them ; and none are more fatal in their attacks 

 upon all kinds of Birds than the Eed-tailed and Stanley 

 Hawks. 



DELICACY OF THEIR MEAT. 



The flesh of the Ruffed Grouse is white, and is considered far 

 more delicate and juicy than that of the Prairie Hen, which is 

 dark. We most cheerfully subscribe to this opinion, and doubt 

 very much whether we have any Game Bird superior to the 

 Ruffed Grouse in point of excellency of flavor. Some of our 

 readers, perhaps, will differ from us in this assertion. However, 

 we assure them that we could make many converts to our 

 opinion, provided they are willing to make trial of our hints 

 on cooking them, as detailed under another head. Much 

 depends upon the science of the cook for the delicacy of all 

 game ; but in no kind of game is the superiority of cooking 

 shown more than in the serving up of Pheasants, which may 

 be rendered as tough and dry as a chip, or as delicate and juicy 

 as a Reed Bird. It is no unusual thing to receive English game 

 on this side of the water, during the winter months, in perfect 

 condition. A few days since we dined* off both English 

 Pheasants and Grouse, brought out by one of our Steamers ; 

 both were in excellent order. The meat of the English Phea- 

 sant is white and the flavor very similar to that of our Bird, 

 more juicy perhaps, but we could not or would not have per- 



♦ 



* At the kind invitation of our friend, Andrew Staley, Esq. 



