561 
December, 1922 
intervals, given in one key with the last 
note slightly varied; this is generally 
repeated several times. When excited 
and frightened a succession of rapid 
clicking sounds are given, and if the 
birds are not further disturbed the notes 
become less harsh and are intermittent 
with low, monosyllable deep-throated 
notes which would suggest a guarded 
conversation. 
The nesting period begins in April and 
ends in August, though these months 
are in the extreme. The large per- 
centage dates from the first of May to 
July and by September it is rare that 
birds are seen not in maturity. The 
average set or lay as given by Grinnell 
(Game Birds of California) and taken 
from a great quantity of records is four- 
teen. About 23 days is the period of 
incubation, and when the little brown- 
striped balls of downy vivacity pop from 
the shells, it is only a matter of minutes 
when their strong little legs are twink- 
ling over the leaves or carrying them 
through the great jungles of grasses. 
The male is quite as important in a 
parental way as the female and exer- 
cises the same solicitude in guarding and 
caring for the brood as his mate. In- 
deed, it is a domestic little group that 
may be seen daintily working its way 
along the rail fence to breakfast in the 
flats by the Old Mill Stream. Come 
upon them of a sudden and presto ! 
they are gone — all but the male parent 
are silently in hiding. He scolds at you 
with an air of much anxiety from a 
nearby tree, then chatters some wise talk 
to his mate and disappears. 
"The food of the quail is largely a 
* vegetable diet, in fact an analysis 
made by the U. S. Biological Survey of 
more than six hundred stomachs, dis- 
closed the contents to be comprised of 
97% vegetable matter with the remain- 
ing 3% animal matter. The latter wholly 
of insects, the former averaging 62% 
seeds of various plants and weeds with 
the balance largely of grasses and a 
small percentage of fruit, berries and 
grain. While the above is a normal diet, 
there are times when they vary in the 
selection of food. I once secured a 
number of quail that had been feeding 
along the crest of an oak-covered range. 
I was surprised to find them in such a 
barren looking place to feed, and upon 
examination found their crops and gul- 
lets full of acorns, and of such propor- 
tions that I wondered how they had ever 
swallowed such enormous bites. 
The flesh of the quail is of the 
“white” variety of the most delicate 
texture, savoury and delicious (contrary 
to some other opinions) which I might 
explain is undoubtedly due to the method 
of cooking. 
The breast is full and plump and the 
legs are well formed and provide con- 
siderable palatable meat. 
On account of the looseness of the 
skin and the well set feathers of the 
quail, with consideration of the size, it 
is impractical to pluck the bird, as in 
the dressing of poultry. The customary 
and preferable way is to skin. There- 
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