EAIL-SHOOTING. 203 



•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 killing the more difficult shot 

 first ; if you shoot right-handed, as the majority of 

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

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

 will have less difficulty in bringing back the gun 

 towards the latter 



Never 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 ruffed 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 dehghtful residuum of enjoy- 

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

 ed down with the ruby claret, and accompanied by 



