EULES FOR SELECTING GAME. 439 



and washing the whole down with five bottles of porter? You 

 would naturally, and very justly, remark: "What a Hog! what 

 a Glutton!" Strange as it may appear, however, such was the 

 meal of Charles Domery, when a prisoner of war at Liverpool ; 

 and, although allowed the daily rations of ten men, he was not 

 satisfied. 



It was not necessary that the science of culinary chemistry 

 should be brought into action to provoke an artificial appetite 

 in this individual — he was a Glutton de facto. Nature made him 

 such ; and nothing but the strongest food could satisfy his in- 

 ordinate cravings. 



In fine, with the sentiments of Kitchener, and in the words 

 of Accum, "the pleasures of the table have always been highly 

 appreciated and sedulously cultivated among civilized people 

 of every age and nation ; and, in spite of the Stoic^ it must be 

 admitted that they are the first which we enjoy, the last we 

 abandon, and those of which we most frequently partake." 



"Cookery is the soul of festivity at all times and in all ages. 

 How many marriages have been the consequence of meeting at 

 dinner ? How much good fortune has been the result of a good 

 supper ? At what moment of our existence are we happier 

 than at table? There hatred and animosity are lulled to sleep, 

 and pleasure alone reigns," These are the words, and such 

 are the sentiments of the illustrious Louis Eustache Ude, than 

 whom no more accomplished Maitre de cuisine has ever lived. 



TO SELECT GAxME. 



The Sportsman will often find it to his advantage to know 

 how to select game as well as to shoot it or cook it. We will, 

 therefore, before entering more fully into the culinary depart- 

 ment, give him a few hints upon this subject, which he may turn 

 to good account as soon as a favorable opportunity presents 

 "itself. 



There are three important points to be observed in the choice 

 of game ; namely, the weight or size of the Bird, the age of the 

 Bird, and the time of its being killed. 



Those Birds which are plump and heavy are, of course, pre- 

 ferable to those that are slim and light ; a little practice will soon 



