PTARMIGAN SHOOTING 395 
that they are comparatively few in number and that 
good shooting can no longer be had. What it was in 
old times may be inferred from an article long ago 
contributed to Forest and Stream by M. Harvey, who, 
formerly wrote so much about Newfoundland, and, 
as one of the historians of the island, did much to 
make it better known to the world at large. The sub- 
stance of the article is as follows: 
The ptarmigan or partridge (“patridge” in our local 
vernacular) of Newfoundland is quite equal to the 
Scotch grouse, and, indeed, resembles it so closely that 
it is difficult to make out any specific difference be- 
tween the red grouse, gorcock or moorcock of Scotland 
and the ptarmigan of Terra Nova. They are a most 
delicious article of food, whether roasted, stewed, or 
in white soups. All visitors to our shores admit that 
the flavor of a plump partridge, well cooked, is unsur- 
passed in richness and delicacy. They are of respect- 
able proportions, a brace of them, in season, weighing 
from three pounds to three pounds and a half. When 
the shooting season opens, on the first of September, 
they are in prime condition after feeding on the wild 
berries, the partridge berry and cranberry being their 
favorite food. In certain localities they are very abun- 
dant, and to the sportsman there can be nothing finer 
than a day’s partridge shooting over our breezy bar- 
rens during the fine autumn weather. The air is then 
cool and exhilarating, and the skies bright. The weird 
and charming scenery is varied by countless lakes or 
