v i PREFACE 



Each volume of the present Series is, there- 

 fore, devoted to a bird, beast, or fish. The 

 creature's origin is traced, its birth and breeding 

 described, and all the sportsman's methods of 

 dealing with it are set forth. In previous books 

 of the series the subjects have only been left 

 when on the table in the most appetising forms 

 which the delicate science of cookery has dis- 

 covered, but the culinary chapter does not come 

 into the scope of this book : the fox is devoured 

 au naturel. 



ALFRED E. T. WATSON. 



