CHAPTER VIII 



Pigeons as Food 



As a delicate article of food, pigeons enter largely into 

 tlie dietary of the human family. Especially is this so in 

 the cities and larger towns. As many are aware, thou- 

 sands of pigeons are sacrificed at the traps every year 

 in testing the skill of the amateur sportsman. These 

 pigeons, as a rule, go to the handler at the traps, and are 

 by him gathered up and sent to market, where they are 

 eagerly sought by stewards of the clubs and hotels, by 

 buyers for restaurant use, and by caterers for the private 

 family. Here they are served up in shape of pies, stews, 

 broils, potted pigeon, and have even been known to do 

 duty as broiled quail and woodcock, when the customer 

 was not well up in the gastronomic arts. 



The pigeons thus sacrificed v>fhile in the. main com- 

 posed chiefly of the common kind, frequently, however, 

 have a sprinkling of birds of more aristocratic blood, 

 that have unfortunately been born with blemishes so 

 marked as to render them unsatisfactory to the fan- 

 cier's eye. Being strong and lively they have been 

 turned in with the common herd, on the principle that 

 the money they would bring was of more value to the 

 breeder than the satisfaction he would get from then^ 

 when served up at his own table. ' 



Consequently in all large lots we often find Antwerps, 

 Magpies, Owls, Archangels, Swallows, and other good 

 flying varieties that the experienced eye quickly detects, 

 but that answer the purpose of the marksman as well 

 as pigeons of a more plebeian origin, and that when 



iSS 



