—10- 



expeditions, and at times they have formed 

 an agreeable part of the winter fare of the 

 northern explorers- The flesh is excellent 

 at most times, but at certain seasons the birds 

 are g-iven to feeding- on certain coniferous 

 buds, after the manner of the Canada Grouse, 

 and the common ruffed grouse and others, 

 and the flesh has, at times, a rather too strong- 

 balsamic flavor, which renders it unfit for a 

 critical taste- In Europe, where this bird is 

 held in high repute, thousands are yearly 

 taken into England and France for the table. 

 These birds are mainly imported from Scot- 

 land, Norway and Sweden, and the same 

 species, which is taken in Europe, is said to 

 be taken in the northern part of this conti- 

 nent. 



The summer plumag-e of the Ptarmigans is 

 a g-rayish, spotted with brown, and as differ- 

 ent from the winter coat as could possibly be. 

 In the spring the hens seek suitable spots, 

 often beneath the sheltering branches of 

 drooping- evergreens, and constructing a rude 

 hollow, deposit from eight to a dozen or more 

 eggs of a buff color, spotted with brown and 

 chocolate. They are very handsome, and 

 among- the most attractive of the eggs of the 

 grouse familv. 



