150 lewis's AMERICAN SPORTSMAN. 



on this evergreen, and would rather consider them as the conse- 

 quence of indulging in these birds when half putrid from age, or 

 even when preserved perfectly sweet for a long while after death, 

 with the craws stuflfed full of this plant, which might possibly 

 render the flesh poisonous by the absorption or impregnation of 

 its noxious juices. Such, in fact, is the opinion of most of the 

 ornithologists who have given the subject their attention. As for 

 ourself, we would not, and never did, hesitate to feast upon phea- 

 sants at all seasonable times, and often with a full knowledge of 

 their craws being stufied with the leaves of laurel, provided we 

 were satisfied that the birds had been lately killed or that they 

 had been drawn soon after being shot. 



The pheasant roosts on the ground in the thickets, or by the 

 side of a tree, old log, or stump, and not unfrequently, as the par- 

 tridge, makes a short flight previous to settling down for the night. 



ENEMIES. 



The pheasant, as well as the partridge, has many enemies in- 

 dependent of man. Polecats, weasels, raccoons, opossums, foxes, 

 crows, &c., all prey, when an opportunity ofi"ers, 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 red-tailed and Stanley hawks. 



DELICACY OF THEIR MEAT. 



The flesh of the rufied 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 rufi"ed 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 were 

 willing to act on our hints for cooking them, as detailed under 



