220 
The Animal-Lore of Shalcspeare’s Time . 
“ The corn-land loving Quail, the daintiest of our bits ” 
(Drayton, Polyolbion, song xxv.), 
was in the time of Elizabeth considered a delicacy. This 
bird was plentiful in Lancashire and several 
other counties, and Sir Thomas Browne men¬ 
tions it as common in Norfolk. Quails, however, had one 
peculiarity, which gave the ancients a dislike to their 
flesh ; Harrison writes, “ They onelie with man are subject 
to the falling sicknesse.” Against the assertion that 
quails were unwholesome, Muffett brings forward the fact 
that these birds were sent to the Israelites in the wilder¬ 
ness, when they wearied of manna, as the best and 
daintiest meat that could be provided (Healths Improve¬ 
ment , p. 98). 
Lyly gives the quail credit for peculiar taste in the 
w f ay of food. He compares some one to “ the quaile that 
forsaketh the malowes to eat hemlock ” (. Euphues , 
p. 240). 
Partridges were chiefly valued as quarry for the smaller 
kinds of hawks. The French commentator on 
Partridge. Bartas writes of the partridge:— 
“ The reason why she is called delicate hath relation to their taste 
who eat therof; although Martiall hath sometimes said, Charior est 
perdrix , s ic sap it ilia magis. As if he had said, as they say in French, 
The const fait le goust: the cost makes the taste.” (Summary on Du, 
Bartas , p. 235.) 
The “ Peacock of Inde,” mentioned by Harrison, is 
noticed by Navarette, in his account of China : 
“ They carry this bird from Siam, for they do 
not breed in China, but abundance of them do in some 
parts of India ” (Churchill's Voyages , vol. i. p. 40). 
Chester refers to the admiration expressed by Alex¬ 
ander the Great and his soldiers at the sight of these 
beautiful birds 
“ The proud sun-braving peacocke with his feathers, 
Walkes all along, thinking himselfe a king, 
