44 
NATURAL HISTORY. 
is also of the same species with our red grous. It is the size 
of a partridge, and is found in France, Spain, Barbary, &c. 
The ptarmigan grous is in length about fifteen inches. The 
bill is black, and the plumage is a pale ash-colour, elegantly 
motded with dusky spots. It is found in all the northern parts 
of Europe, and in the Highlands of Scotland, Orkneys, &c. 
The foreign birds of this genus have all the same manners 
as the preceding, and only differ occasionally in the plumage. 
There is a species in North America which is called the 
ruffed grous, and which is distinguished by a large ruff on 
the hind part ot the neck, to be raised or depressed at 
pleasure; it has also the head adorned with a crest. 
The Peacock, by the common people of Italy, is said to 
have the plumage of an angel, the voice of a devil, and the 
guts of a thief. Our first peacocks were brought from the 
East Indies; and we are assured that, they are still found in 
vast flocks, in a wild state, in the Islands of Java and Ceylon. 
The peacock has in some countries been esteemed as an 
article of luxury; but whatever there may be of delicacy in 
the flesh of a young peacock, it is certain an old one is very 
indifferent eating. 
Its fame for delicacy, however, did not continue very long; 
for we find in the time of Francis the First, that it was a cus- 
tom to serve up peacocks to the tables of the great, with an 
intention not to be eaten, but only to be seen. Their manner 
was to strip off the skin; and then preparing the body w'ith 
the warmest spices, they covered it up again in its former 
skin, w-ith all its plumage in full display, and no way injured 
by the preparation. The bird thus prepared, was often pre- 
served formany years without corrupting; and it is asserted 
of the peacock’s flesh, that it keeps longer unputrefied than 
that of any other animal. To give a higher zest to these 
entertainments, on weddings particularly, they filled the 
bird’s beak and throat with cotton and camphire, which they 
set on fire to amuse and delight the company. 
Like other birds of the poultry kind, the peacock feeds 
upon corn ; but its chief predilection is for barley. There is, 
however, scarcely any food that it will not at times covet and 
pursue. In the indulgence of these capricious pursuits, walls 
cannot easily confine it ; it strips the tops of houses of their 
tiles or thatch, it lays waste the labours of the gardener, 
roots up his choicest seeds, and nips his favourite flowers in 
the bud. 1 hus its beauty ill recompenses for the mischief it 
occasions: and many of the more homely looking fowls are 
very deservedly preferred before it. 
