CONTENTS. IX 



PAGE 

 and America — Statistics of Horses — Increase of Con- 

 sumption of Horseflesh in Europe* — Asses and Mules 

 also Eaten — Quagga and Zebra — The Ruminants — 

 Statistics of Horned Cattle over the World — Con- 

 sumption in the United Kingdom — Average Weights 

 in Different Countries — Beef Imported into England 

 ■ — Quantity Sold in the, London Markets — Average 

 Prices — Buffaloes — Statistics of Sheep in Various 

 Countries — Large Imports of Carcases from New 

 Zealand — Imports of Sheep to the London Markets 

 and Comparative Prices — Averape Weight of Dif- 

 ferent Ends of Sheep — Goats' Flesh— Flesh of the 

 Camel Tribe — Alpaca — Giraffe — ^Venison — Reindeer 

 — Moose or Elk — Antelopes — ^Eland — Bison — Marine 

 Mammals — ^Whales— ^SeaJs — Sea Lion — Sea Elephant 

 — Walrus — Dugongs — Dolphins — Porpoises . . 82 



CHAPTER V. 



Flesh Food Furnished by the Feathered Tribes. 



Buzzard, Kite, and other Birds of Prey Eaten — ^Beccafico 

 — Guacharo — Larks — Thrushes — Blackbirds — Bunt- 

 ings — Fried Canaries — Starlings — Rooks — Ortolans — 

 Edible Birds' Nests — Statistics of Supply — Parrots — 

 Toucans — Domestic Poultry — Fowls in Egypt and 

 Morocco — Weight of Different Fowls — Statistics of 

 Poultry in the United Kingdom — ^in France — ^in 

 Austria — in the United States — Value of the Poultry 

 Imported from Abroad — Turkeys — Christmas Sup- 

 plies — Statistics of Turkeys in France — Wild Tur- 

 keys of America — Peacocks— Formerly Served at 

 Royal Banquets — Bustards — Partridges — Game Birds 

 Consumed in Great Britain — Snipes — Woodcocks — 

 Grouse — Pheasants — Capercailzie — Game Birds of 

 Sweden — Prairie Hens — Ruffs, Reeves, and Godwits 

 — Quails — Game Pies of France — PSt^s de Foies 

 Gras — Tragopans — Pigeons, Domestic and Wild — 



* While this work was passing through the Press (but too late for 

 notice in its proper place), an important article has appeared in the 

 "BuUetiu of the Society d' Acclimation," Paris, for August, 1884, 

 p, 617, by M. Decroix, giving a resumi of the consumption of horses, 

 asses and mules in France from 1876 to 1883, accompajiied also by 

 numerous recipes for cooking horseflesh in various ways. 



