TERN. 115 



Greenland, and Spitsbergen ; approaches the south as winter ad- 

 vances, and is plentiful at that season in various parts of Andalusia, 

 in Spain : observed with the Auks and Guillemots, in Gibraltar Bay, 

 also the Lesser and Black Species, and supposed to proceed still 

 farther south to the Coasts of Africa. In this kingdom is no where 

 in greater abundance than on the Sussex and Kentish Coasts ; lays 

 three or four eggs in June, of a dull olive-colour, spotted irregularly 

 with dusky black, except at the smaller end, which is plain ; they 

 are about the size of those of the Pigeon, placed among the grass, 

 on the shore, without the preparation of a nest:* the young are 

 hatched in July, quit the nest soon after, and are able to fly in about 

 six weeks. It is frequently seen to pursue the Lesser Gulls till they 

 disgorge their prey, which it dexterously catches before it reaches 

 the water ; hence called on the south Coast of Devonshire, the Gull- 

 Teazer ; and is probably the one called by the sailors, the Mackarel 

 Bird. The Greater Tern is said to have been once seen in Paraguay, 

 unless it may be the following Variety ; but the colour of the legs is 

 not mentioned. 



A. — Sterna Hirundo var. Phil. Trans, lxii. 421. Ind. Orn. ii. 808. jS. 



The feet in this Variety are black; the tail shorter, and much 

 less forked than in the former, the outmost tail feather likewise wants 

 the black, in other respects the same. 



Inhabits Hudson's Bay, and supposed by Dr. Forster to be the 

 kind called there the Egg-breaker, but on what account, he is silent. 

 It is also called Black-head. The native name is Kenouch ene ou 

 keask.f Comes into New England in May, and goes away in 



* Captain Parry, in his 2d Voy. p. 283, says Tern Island was occupied by innumerable 

 Terns; the eggs deposited on the bare ground; they are much coveted by the Eskimaux : 

 and the birds, after due preparation, were made into pies, and thought very good. 



t In Iceland called the Cree, or Kriia. The eggs boiled hard, are served up as a 

 dainty, and eaten with cream. — Hooker's Iceland, pp. 56. 66. 



Q 2 



