[ 3°3 ] 
and expence, continually dropping into decay. I think 
I have tryed moft, if not -all, the methods that have 
been publifhed or praCtifed for many years pad, with 
all the care and attention I could, and it was not till 
after the lofs of much time and many fine fubjeCts, 
birds in particular, that I fet myfelf to find out fuch 
methods, drugs, and liquors, as would effectually 
penetrate and perfectly cure all the parts, fo as to 
keep them plump and full. 
Before I proceed to defcribe my method of pre- 
fervation, I (hall beg leave to fet down the objections 
I have to the prefent ways and the materials made ufe 
of in them : and firft, with regard to that in which 
raw allum, common fait, and black pepper, are appli- 
ed, I never could find thofe materials fufficient for 
a perfeCt prefer vation. They never fail to become 
humid in moift air and long continued wet wea- 
ther; fufFer the flefh to rot, and even corrode the 
wires made ufe of to confine the birds in their natural 
attitudes, till the whole drops to pieces on the leafl 
touch or motion. Salt naturally degenerates to a 
pickle j if the bird has been killed by fhot, it will oufe 
through the fhot holes. If it has been killed by hand, 
an incifion muft be made, in order to extraCl the 
intrails and put in the materials that are to effeCt the 
prefervation. Now it is impoffible to clofe that incifion 
fo tight, as to confine the pickle from creeping out, 
and whenever it does get out, it will infallibly fpoil 
the plumage ; or if, to prevent that, we hang up the 
birds by the feet, then the pickle will defcend to the 
neck and head, before the upper parts in that fitu- 
ation are fufficiently cured; the certain confequence 
of which (in fummer here,, and at all fealons in 
