156 ANIMAL FOOD RESOUECES OF DIFFERENT NATIONS. 



much sought for by the Indian sportsman as a delicacy 

 for the table. 



Many of the family of the TetraonidcB, called by the 

 natives of Buenos Ayres partridges, are very much 

 hunted on account of their savoury flesh. 



Perdrix grises is a name adopted in commerce, and by 

 cooks in France, for young partridges under a year old. 



There are three stages very distinct in their culinary 

 appreciation. In the first three months they feed only 

 on ants' eggs, insects, and tender herbs — food which 

 gives the flesh a bad taste ; and they are only eatable 

 about the end of July, or in August or September, when 

 they have attained the fourth of their size, and have fed 

 upon grains. But they are really not delicious till the 

 close of the year, when they have amply fed on germi- 

 nated grain and young buds. It is at this period their 

 crop is filled with fermenting grain ; this fermentation 

 continues in their stomach and gives them that succulent 

 gamey flavour. Their flesh is very delicate and easy of 

 digestion. 



Among the game-birds largely sold are grouse and 

 blackcocks, ptarmigans, partridges, and pheasants, wood- 

 cocks, wild ducks, etc. 



An estimate of the game birds consumed in Great 

 Britain, made in 1880, gave the numbers and value as 

 follows : — 



510,000 grouse aud black game, at 4s. ... £102,000 



376,000 partridges, at 2s 37,600 



335,000 pheasants, at 4s 67,000 



Woodcock, snipe, wild duck, &c 30,000 



£236,600 



Snipes {Becassine of the French), are sent in great 

 numbers from St. Omar, in France, in the neighbour- 

 hood of which they are shot. They are generally fat 

 and in good condition ; their fat is of an exquisite flavour. 

 This bird is always cooked ungutted. 



The flesh of the woodcock (Scolopax rusticula) is 

 esteemed a great delicacy, and they generally attract a 



