336 EAIL-SHOOTING. 



with the barrels resting on my arm, when they had 

 slipped from my hand in bringing the gun up hur- 

 riedly to my shoulder. Every single rise should be 

 secured as matter-of-course, and most of the double 

 ones, care being taken in the latter to obey that 

 great rule, of always kUling the more difficult shot 

 first ; if j'ou shoot right-handed, as the majority of 

 persons do, and one bird flies to the right and the 

 other to the left, shoot first at the former, and you 

 ^\•iU have less difficulty in bringing back the gun 

 towards the latter 



N^ever relax your vigilance, as the birds rise 

 silently, without the warning whistle of the wood- 

 cock or whirr of the quail, at the least expected 

 moment; and if the punter attempts to direct your 

 attention, the chances are ten to one that you look 

 in the wrong quarter. 



The rail, while being a pleasant bird to shoot, is 

 also a pleasant bird to eat. There is no variety of 

 our wild game, large or small, that is more delicious ; 

 its flavor is excellent, and its tenderness beyond com- 

 parison ; it may not have the rich full flavor of that 

 noblest of them all, the big-eyed woodcock, nor the 

 savory raciness of the full-breasted quail, nor the 

 strong game taste of the stylish rufied grouse, nor 

 the unequalled richness of the kingly canvas-back — 

 but in tender, melting delicacy it is hardly surpassed. 

 If cooked in perfection, it drops to pieces in the 

 mouth, leaving only a delightful residuum of enjoy- 

 ment. It should be floated in rosy vvine, and wash- 

 ed down with the ruby claret, ami accompanied by 



