THE PRAIRIE HEN. 153 



by circumstances, and we are all apt to relish that most which 

 it is most difficult to obtain ; and the residents of those parts 

 where Prairie Hens are abundant as a matter of course gene- 

 rally prefer the white and delicate meat of the Eufifed Grouse, 

 while those that live in the Atlantic States, and seldom or never 

 see a Prairie Hen, greatly prefer the dark meat of the latter 

 Bird, as it is to them a greater novelty and luxury than the 

 other. They are considered a great delicacy at the East, and, 

 when exposed for sale, command extravagant prices, seldom 

 less than five dollars a brace, although we have purchased su- 

 perior ones in the Philadelphia markets for two dollars, and 

 even less.* We do not think them equal by any means, in 

 point of flavor, to the Kuffed Grouse. We should remember, 

 iiowever, that the flesh of the Grouse is far more tender and 

 juicy during the months of August and September than at any 

 other subsequent period. 



At this time it is also light-colored, whereas in the winter 

 season it becomes very dark, and is esteemed but little by those 

 accustomed to hunt these Birds. 



OTHER VARIETIES. 



There are other varieties of Grouse, found within the limits 

 of the United States, two of which we will merely mention. 

 They are occasionally met with in the wilds of Maine and Mas- 

 sachusetts, but are more common in Canada. Their haunts are 

 very secluded, and they seldom encounter the form of a human 

 being, and consequently are not much alarmed at his presence; 

 their flesh is dark, and resembles that of the Prairie Hen — 

 Tetrao Saliceti, Willow Grouse; and Tetrao Canadensis, the 

 Spotted, or Canada Grouse. 



* The price of these Birds, since the opening of the various direct avenues 

 to the West, is very much reduced noiv, and will continue so till the Eastern de- 

 mand causes them to be exterminated at all accessible points. 



