1 3^4 ] 
fo that none of the Feathers will come off ; and 
when it is once dried, they (lick fafl: to it for ever. 
This Way of preferving Birds, which is very fnnple, 
has procured to M. Reaumur fome from very re- 
mote Countries, which arrived as wilhed for. 
The fourth JV ay. 
This is one, by which Birds are more fpcedily 
dried, than by that which is explained before ; it is 
to dry them by the Heat of an Oven. Yon make 
life of that Heat which remains in it after the Bread is 
taken out of it ; fometimes it is then too great, but 
there is a plain Way to be fure that the Degree of 
Heat is not too great, which is, to put Feathers into 
the Oven, and to take them out y or 6 Minutes 
after 5 if you find that they are not finged, nor turned 
red, you ought not to be under any Apprchenfion 
for the Feathers of the Bird, which is to be put 
into the Oven. Small ones need remain in it only 
one or two Hours to be fufficienrly dried ; thofe of 
a middling Size require a longer Time ; and thofe 
which are big, and very flefhy, ought to be put in 
at leveral times. When they are grown cold, you 
may know whether they are dried enough, by prdT- 
ing with the Finger the Flcfh of the Legs and of 
the Bread,* if it does not yield, or yields but little 
under the Finger, the Bud does not any more 
want to be put into the Oven. The Inconveniency 
attending its being kept there longer than is necef- 
fary, is, that iome Parts of it, as for inftance, the 
Heck and the Rump, arc thereby render’d too brit- 
tle. You will prevent the Birds Bulk feniibly di- 
minifhing 
