Historical Notices of the Peacock K 
531 
be found in India. It is also probably a native of Japan, since the figures of it given by 
Aldrovandus were taken from drawings sent to the Pope by the Japanese emperor. In general 
habits it resembles the Indian bird, but is considerably wilder, and is only found a few together. 
This last fact would tend to show some difference in habits ; but the two kinds breed freely, and 
the progeny is believed to be fertile. 
THE BLACK-WINGED PEACOCK, or Pavo nigripennis , is a third variety described 
by Dr. Sclater,* and believed by him to be a distinct species, chiefly on the ground that they 
propagate true to “ points.” It differs from the Common Peacock most plainly in the dark colour 
of the wings, from which it takes its name, but the thighs are also of the same dark tint ; the 
hens, on the contrary, are paler in colour. Mr. Darwin has, however, shown almost conclusively that 
this coloured Peacock is merely a “sport” from the Common, which, as is sometimes though rarely 
the case, breeds perfectly true. It has been proved that the Pavo nigripennis appeared suddenly 
among Lord Brownlow’s stock ; also in Sir J. Trevelyan’s ; and again in Mr. Thornton’s ; while in 
the last two cases it extinguished or took the place of the previously-existing breed. Mr. Hudson 
Gurney also informed Mr. Darwin that he reared a pair of black-shouldered birds from the 
common kind ; and Professor Newton reared a female in the same way. Stronger evidence 
there could hardly be. 
We find various historical notices of the Peacock, as might be expected of such a conspicuous 
bird. Its dedication to Juno we have already alluded to. A favourite dish of Vitellius was partly 
composed of the brains of peacocks ; and Columella gives full directions for their management, 
which are surprisingly judicious for so old a writer. In 1254 Henry III. offered a Peacock as a 
prize for “running at the quintain.” From a very early period the whole bird was considered a 
dainty dish, and a “ pecok enhakyll” (meaning with the train-feathers, showing probably some 
connection with our modern word “hackle”) is named by Fabian as one of the dishes at the' 
wedding-feast of Henry VI. From a curious old MS. in the Library of the Royal Society, we learn 
the recipe for this noble dish, as follows : — “ For a feste royal, pecokkes schol be dight on this 
manere : Take and flee off the skynne, with the fedures, tayle, and the neck and head thereon. 
Then take the skynne and all the fedures, and lay it on a tabel abrode, and straw thereon 
grounden comyn. Then take the pecok and roste hym, and endore him with rawe yolkes of 
eggs ; and when he is rosted take hym off and let hym cole a whyle, and take and sow'e hym in 
his skynne, and gild his combe, and so serve him forthe with the last cours.” According to the 
old play by Massinger, called “ The City Madam,” “ The carcases of three fat wethers were bruised 
for gravy to make sauce for a single peacock;” but probably “this is sorter ironikle,” though it 
is plain enough that the royal bird was the principal dish of the course. Chivalry, too, paid 
honour to him ; the knight, before sallying forth on his adventures, making his vow before the 
peacock and the ladies. 
And after all there is small wonder in this ; for there is no more magnificent sight in nature 
than a peacock spreading his plumage in the sun before his gratified females, or even before the 
spectator — for he is a vain fellow, and glad to show himself off to any beholder in fine weather. He 
sets off a country mansion ; and while an old bird, like any other old bird — we came across an old 
grouse the other day which we had to abandon in despair — is tough enough, a young one is as 
delicious eating as can possibly be. 
® “ Proceedings of the Zoological Society,” April 24th, 1S60. 
