Viverra fossa. Fossane Weasel. Reckoned very T. good to eat when young.

Lutra brasiliana. Brasilian Otter. The flesh is reckoned delicate eating, and does not taste fishy, notwithstanding its food.

Ursus Arctos fuscus. Brown Bear. The flesh of this animal, in autumn, when it is excessively fat, is said to be most delicate food; and that of the cubs still finer; but the paws of the old bears are reckoned the most exquisite morsel; the fat white and very sweet. Ursus Arctos niger. Black Bear. The flesh of this species has a strong disagreeable smell, and is difficult of digestion. The common people of Norway, Russia, and Poland use it as food. It is generally salted and dried before it is dressed.

Ursus maritimus. Polar Bear. The flesh of this species is white, and tastes like mutton.

Ursus meles. Common Badger. The carcase of this animal is found in the butcher's shops at Pekin. The Chinese esteem it.

Didelphis woapink. Virginian Opossum. The flesh of the old animals is very good, like that of a sucking pig.

Didelphis marsupialis. Molucca Opossum. This species is reckoned very delicate eating, and, according to Pennant, is very common at the tables of the great, who rear the young in the same places in which they keep their rabbits. In many parts of America, and in some of Asia, it is considered as equal to rabbit. Didelphis canerivora. Cayenne Opossum. flesh of this species resembles that of a hare. Macropus major. Great Kangaroo. This animal is eaten in New Holland, although its flesh is coarse. Erinaceus madagascariensis. Striped Hedgehog. The flesh of this animal is eaten by the Indians; but it is very flabby and insipid.

ORDER IV.-Glires.

The

Hystrix cristata. Crested Porcupine. The flesh of this animal is eaten by the Indians. It is brought into and sold in the market at Rome.

Hystrix prehensilis. Brasilian Porcupine. This is a fat animal. Its flesh is white and very good. Cavia cobaya. Variegated Cavy, or Guinea Pig. Good food.

Cavia paca. Spotted Cavy. Esteemed a great delicacy.

Cavia capybara. Capybara. The flesh of this species is tender, but has an oily and fishy taste. Cavia aguti. Agouti. Excellent food. Is eaten by the inhabitants of South America.

Cavia acuschy. Olive Cavy. The flesh is white, and of excellent flavour.

Cavia aperea. Rock Cavy. Superior to our rabbits. Castor fiber. Castor Beaver. The flesh of this animal is reckoned good eating, being preserved, after the bones are taken out, by drying it in the smoke. Mus perchal. Perchal Rat. Eaten in India. Mus amphibius. Water Rat. This animal is eaten in some parts of France on maigre days.

Mus lemmus. Lemming Rat. Eaten by the Laplanders, who compare their flesh to that of squirrels. Mus maritimus. African Rat. Esteemed good food. Arctomys marmota. Common Marmot. Is very fat The flesh has a strong disagreeable

about the back. flavour.

VOL. XVII.

Arctomys monar. Maryland Marmot. The flesh is good, and resembles that of a pig. Aretomys bobac. Bobak. The flesh of this species resembles that of a hare, but is rank.

Sciurus vulgaris. Common Squirrel. The flesh is white and sweet. It is said to resemble that of a barndoor fowl. Eaten in Norway and Sweden.

Sciurus cinereus. Grey Squirrel. The flesh of this animal is very delicate.

Myoxus glis. Fat Dormouse. This animal was esteemed a great delicacy by the Romans, who constructed places (gliraria) to keep them in.

Dipus jaculus Common Jerboa. The Arabs esteem this species a great delicacy.

Lepus timidus. Hare. According to Martial, the flesh of the hare was formerly esteemed as the most superior food." Inter quadrupedes gloria prima lepus." That of the leveret is the most nutritive and most easily digested. The flesh of the hare may be considered as a well-flavoured and stimulant food.

Lepus cuniculus. Rabbit. This animal affords a good, light, and nutritive food; it is well adapted to persons with weak stomachs. The tame rabbit is fatter than the wild, but not so well flavoured. The flesh resembles that of fowl, and is found to be equally digestible.

Lepus viscaccia. Peruvian Hare. The flesh of this species is white and tender.

Lepus capensis. Cape Hare. The flesh white. Lepus minimus. Minute Hare. Is delicate eating. Lepus brasiliensis. Brasilian Hare. Very good meat. Hyrax capensis. Cape Hyrax. Is esteemed very good meat.

Hyrax syriacus. Syrian Hare. The flesh is sweeter than that of a rabbit.

ORDER V.-Pecora.

Camelus glama. Glama. The flesh of this animal has a similar flavour to that of mutton.

Camelus vicugna. Viccunna. The Indians esteem the flesh of this species as excellent eating.

Camelus guanaco. Guanaco. When young, the flesh of this species is excellent eating; when in the adult state, it is salted, and is capable of very long preservation.

Camelus arcuanus. Chilihucque. The Chilians love the flesh of this animal; but it is never killed except on great feasts or solemn sacrifices.

Moschus moschiferus. Tibetian Musk. Although the flesh of the males of this species is much infected with the drug obtained from it, yet it is eaten by the Russians and Tartars.

Moschus americanus. Brasilian Musk. The Indians hunt this species, and the flesh is esteemed delicate eating.

Cervus alces. Elk. The flesh of this animal is eaten in Norway, Lapland, and Sweden, and is very light and nourishing. It is often salted and dried. The nose is reckoned the greatest delicacy in all Canada their tongues are excellent. :

Cervus tarandus. Rein Deer. The flesh of this species affords an excellent food to the inhabitants of Norway and Lapland; their tongues are well known in this country, and much esteemed. The milk of the female is sweet and nourishing, and cheese is sometimes prepared from it.

2 s

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Cervus dama. Fallow Deer. This animal affords MENT. a light, wholesome, and nutritious food; the fat is easier of digestion than that of any other animal. Cervus elaphus. Stag. This species affords a very nutritive, digestive, and wholesome food. According to Dr. Pearson, it should be more than four years old. The season for killing it is in the month of August; it is then the fattest and best flavoured. In September and October the rutting season takes place, during which the stags become lean, and their flesh acquires a rank smell and disagreeable taste. The flesh of the female is inferior to that of the male.

Cervus muntjac. Rib-faced Deer. The flesh of this species is much esteemed. It is very delicate. Cervus capreolus. Roebuck. The flesh of this species is inferior to that of the fallow-deer. It is delicate, but never fat.

Antilope orcas. Indian Antelope. The flesh of
this animal is fine grained, very delicious, and juicy.
Antilope ourebi.
Ourebi Antelope.
This species

affords excellent venison.

Antilope oreotragus. Klipspringer Antelope. The flesh of this species has a very fine flavour. Antilope bubalis. Cervine Antelope. The flesh of this species is fine grained, but dry.

Antilope saiga. Scythian Antelope. This species feeds chiefly on acrid and aromatic plants, and in the summer time grows very fat. The flesh has a disagreeable taste, and is scarcely eatable until suffered to become cold after dressing.

Antilope gnu. Gnou. The flesh of this species is of a very fine grain, very juicy, and of a most delicate flavour, in taste resembling that of others of the genus, and without the least resemblance to that of beef. Antilope rupicapra. Chamois. The flesh of this species is tough and coarse. It is eaten by the poorer inhabitants of the Alps. Capra ibex. Wild Goat. The flesh of this animal is hard and coarse. It is eaten by the peasants of the Alps.

Capra aegagrus. Caucasan Goat. The Tartars and Georgians highly esteem the flesh of this species.

Capra hircus. Domestic Goat. The flesh of the female animal is preferred; but it is strong, hard, and difficultly digested. It was much esteemed in ancient times. The haunches of the animal are now frequently salted and dried, and by the Welch is called hung venison. The Scotch use the meat of the wedder goat in a similar manner, and term it rock venison. The flesh of the kid is esteemed a delicacy, and was highly extolled by the Arabian physicians. The Egyptians esteemed goats so highly that they durst not eat their flesh. Thus Juvenal

"Nefas illic fœtum jugulare capellæ ; Carnibus humanis vesci licet."

Ovis aries. Common Sheep. The flesh of this animal (mutton) is perhaps more universally used than any other sort of animal food. It is very nutritious and wholesome. Wedder mutton is the sweetest and most digestible, and therefore the most esteemed. Sheep fed upon a dry pasture, mixed with wild herbs, yields the best and most savoury food. Plutarch informs us, that sheep were held in great veneration by the Egyptians; and the Athenians had so much respect for them, that they judicially proceeded against those who slew a ram.

Bos taurus. Common Ox. The flesh of the ox ALIwhen properly fed, and at a proper age, is readily di- MENT. gested, and proves highly nutritive. That of the cow is not so tender, and consequently not so easily digested, nor found to be equally nutritious. The flesh of the calf (veal) is tender and nourishing, and lighter than that of the full-grown animal. Sir John Sinclair relates the following circumstance, to prove the nutritious qualities of beef. "Humphries, the pugilist, was trained by Ripsham, the keeper of the jail of Ipswich. He was sweated in bed, and afterwards twice physicked. He was weighed once a day, and at first fed on beef; but as on that food he got too much flesh, they were obliged to change it to mutton." Beef is constantly in season, since, by the improvements in agriculture, oxen can always be abundantly supplied with food, even during the severest winters.

Bos taurus indicus major. Greater Indian Ox. The large, fatty lump on the shoulders of this animal, and which sometimes grows to the weight of forty or fifty pounds, is esteemed a great delicacy.

Bos americanus. American Bison. The flesh of this animal is much inferior to that of the domestic ox. Bos bubulus. Buffalo. This is also inferior to the

common ox.

Bos moschatus. Musk Bull. The flesh of this animal has a disagreeable musky flavour.

Bos caffer. Cape Ox. The flesh of this species has somewhat the flavour of venison. It is coarse, but juicy. The marrow is most delicate.

ORDER VI.-Bellua.

Equus caballus. Generous Horse. useful animal is eaten by the Tartars. found in the desert of Africa is, when

the Arabs.

The flesh of this The wild horse caught, eaten by

Equus hemionus. Wild Mule. The flesh of this animal is preferred by the Mongalians and Tungusi to that of horses, and even to that of the wild boar, esteeming it equally nourishing and wholesome.

Equus asinus. Ass. According to Leo Africanus,* "wild asses of an ash-colour are found in the deserts of northern Africa. The Arabs take them in snares for the sake of their flesh. If fresh killed, it is hot and unsavoury if kept two days after it is boiled, it becomes excellent meat. Those people (the Tartars and Romans) agreed in their preference of this to any other food: the latter indeed chuse them young, at a period of life in which it was called Lalisio.

Cum tenu est Onager, solaque Lalisio matre Pascitur: hoc infans, sed breve nomen habet. Martial, xiii. 97. The epicures of Rome preferred those of Africa to all others."+

Hippopotamus amphibius. Amphibious Hippopotamus. The fat of this animal is sold at a high price at the Cape, as a remedy for pulmonary consumption.

Tapir americanus. Long-nosed Tapir. The flesh of this animal is said to be a wholesome food. It is inferior to that of the common ox. Eaten by the inhabitants of South America.

Sus scrofa. Common Hog. We are informed by

ALI

Plato, that when men began to eat flesh, that of swine ENT. was first selected, being animals wholly unserviceable 'to other purposes. The ancients considered pork as the most wholesome of all nourishment, and conveying most strength and vigour to those who feed upon it. This meat is adapted only to such persons as lead laborious lives. It is best when salted. The fat is difficult of digestion; that of a sucking pig is also strong, and therefore not fit food for sickly persons; they are usually disordered by it. It is very judiciously chosen as part of the aliment of our seamen and soldiers, because a less quantity of it than of any other food yields sufficient nourishment. The flesh of the wild animal is more savoury than that of the domesticated. It must be regarded as a strong, nutritive, and stimulant food.

Sus tajassu. Peccary, or Mexican Hog. The odoriferous gland situated upon the back of this animal must be cut off immediately after it is killed to render it edible.

Sus babyrussa. Babyroussa, or Indian Hog. The Indians esteem the flesh of this species wholesome food.

ferent food.

Corvus frugilegus. Rook. The young birds resemble young pigeons, both in flavour and degree of digestibility.

Cuculus canorus. Common Cuckoo. According to Latham, this bird is as good eating as the land rail.

Picus viridis. Green Woodpecker. This bird af fords indifferent food, and is not easily digested.

Picus erythrocephalus. Red-headed Woodpecker. The flesh of this bird is, by many people, accounted good eating.

Sitta europea. European Nut-hatch. The young of this bird is esteemed good food.

ORDER III.-Anseres.

Anas cygnus. Wild Swan. This bird was once considered a great delicacy. It is similar to goose, but not so tender. The flesh of the old birds is hard and il tasted. Cygnets were formerly much esteemed.

Alca cirrhata. Tufted Auk. The flesh of this and the former species is scarcely edible. Their eggs, however, form a very nourishing and wholesome food. The young are sometimes pickled, and preserved with spices, and are by some people much admired.

Pelecanus bassanus. Gannet. Has a fishy taste. The young birds and the eggs alone are eatable; the old ones being tough and rancid. Larus marinus. Black-backed Gull. Has a fishy taste.

ORDER IV.-Gralla.

This bird

Phænicopteros ruber. Red Flamingo. was much esteemed by the Romans, who often used them in their grand sacrifices and sumptuous entertainments. The flesh was thought tolerably good; but the tongue was regarded as the most delicious eating. Ardea grus. Common Crane. The flesh of this

bird is black, tough, and bad. Ardea cinerea. Common Heron. In former times the flesh of this bird was much esteemed, being valued at an equal rate with that of the peacock.

Ardea stellaris. Bittern. The flesh of this bird has much the flavour of hare.

Scolopax rusticola. Woodcock.
Scolopax gallinago. Snipe.

Scolopax gallinula. Gid, or Jack Snipe.
Scolopax glottis. Great Plover, or Green Shank.
Scolopax totanus. Spotted Snipe.

Scolopax limosa. Stone Plover, or Lesser Godwit.
Scolopax lapponica. Red Godwit. The above af-
ford light, savoury, and digestible food.
Tringa pugnax. Ruff and Reeve.

Tringa vanellus. Lapwing, or Bastard Plover.
Tringa cinclus. Purre.

Tringa squatorola. Grey Plover, or Grey Sandpiper.
Charadrius morinellus. Dotterell.

Charadrius pluvialis. Green, or Golden Plover. Charadrius ædicnemus. Thick-kneed Bustard, or

Stone Curlew.

Alauda. Lark. This bird constitutes a delicate and A

ORDER V.-Gallina.

Pavo cristatus. Peacock. This bird, which was esteemed a principal part of Roman luxury, yields a food very inferior to that of our pheasant. It is now rarely eaten.

Meleagris gallopavo. Turkey. The flesh of this bird is very light and nutritious. It is not very stimulant. This kind, and the dunghill fowl, is remarkable for its tenderness when young, and its hardness afterwards.

Penelope cristata. Guiana Guan. Light and nutritious food.

Crax alector. Crested Curassow. Similar to the preceding.

Phasianus gallus. Dunghill Cock and Hen. A delicate and wholesome food; the fat equally dispersed throughout the muscular parts; is easily digested; best when the bird is a year old.

It is right in this place to notice eggs, as a frequently employed and important kind of aliment. Both the white (albumen) and the yolk (vitellus) are very nutritious. Sir John Sinclair conceives it to contain a larger proportion of pure nourishment than any other food; they are also reckoned stimulating. The eggs of all graminivorous birds yield a mild, demulcent, and strengthening aliment. From the use of the egg, it is evident that it is intended to contain as much nutriment as possible; when new laid they are peculiarly excellent; they are lighter when raw than boiled, and they are then gently aperient; they are used in various ways: if boiled, care should be taken that they do not become what is commonly called hard. The poached egg is the best form next to that of taking them raw, in which state they certainly are more soluble.

Phasianus colchicus. Common Pheasant. The flesh of this species affords a tender and nutritious food. Numida meleagris. Guinea Hen. The flesh of this

bird is inferior to that of the former.

Tetrao urogallus. Cock of the Mountain. This bird feeding frequently on the tops of pine trees, the flesh becomes thereby infected with so disagreeable a taste as to render it unfit for eating.

Tetrao tetrix. Black Cock. (Grous).
Tetrao scoticus. Red Game.

Tetrao lagopus. Ptarmigan, or White Game. This and the two preceding yield a savoury and digestible food.

Tetrao perdix. Common Partridge. This bird affords the lightest, least stimulant, and most nutritious of all game, excepting the pheasant.

Tetrao coturnix. Quail. This bird is very inferior to the preceding in flavour and other qualities. The ancients never eat this bird, supposing it to be unwholesome, as it was said to feed on hellebore.

ORDER VI.-Passeres.

Columba domestica. Common Pigeon.

Turdus viscivorus. Missel Thrush.
Turdus pilaris. Fieldfare.

Turdus merula. Blackbird. These birds are tender, savoury, and easily digested. When they are compelled to feed upon the berries of the misletoe, ivy, holly, and spindle tree, their flesh becomes bitter, and acquires a purgative property. The Roman epicures held the former in high estimation; they had them in their aviaries, and fattened them with crumbs of bread mixed with minced figs.

Turdus polyglottus. Mimic Thrush. This bird is eaten by the Americans, and esteemed very delicate food. Loxia curvirostra. Shelldapple, or Cross-bill. Loxia coccothraustes. Grosbeak, or Hawfinch. Loxia chloris. Greenfinch. These are tender and good food.

Emberiza nivalis. Snow Bunting. Emberiza miliaria. Bunting. These are savoury birds. Emberiza hortulana. Ortolan. A well-known deliIt is very savoury, and reckoned one of the greatest luxuries of the table.

cacy.

Testudo mydas. Green Turtle. This animal affords a well-known nutritious food; but it is not very easy of digestion, particularly if very fat.

Testudo caretta. Loggerheaded Turtle. The flesh of this species is coarse and rank.

Testudo ferox. This species is very finely flavoured. Testudo græca. Land Turtle. This is inferior to the green turtle. In Greece it forms an article of food. The eggs make excellent omelettes.

Rana pipa. Pipa. The flesh of this toad is eaten by the negroes of Surinam.

Rana temporaria. Common Frog. The flesh of this species is not so white or palatable as that of the following one; but it is used as food.

Rana esculenta. Edible Frog. The flesh of this

It is much eaten in France.

ME

Muræna anguilla. Common Eel. A very nutritious food, but not easily digested; is best in season from May to July. The Schola Salernitana declares the eating of eels to be hurtful to the throat.

Faucibus anguillæ pravæ sunt si comedantur: Qui physicam non ignorant hoc testificantur. Muræna conger. Conger Eel. This species is not so digestible as the former; it is, however, delicate eating, and must be considered as a useful species of food in many parts of Europe, where it forms an article of commerce.

Muræna romana. Roman Muræna. This fish was regarded by the ancient Romans as one of the most luxurious articles of the table.

Muræna echidna. Southern Muræna. The flesh of this species is said to be excellent; but the animal has a peculiarly forbidding appearance, on account of its colour and form.

Monopterus javanicus. Javan Monoptere. This fish is a native of the Indian seas, and is very common about the coasts of Javan, where it is considered as excellent food.

Gymnotus carapo. Carapo Gymnote. This species is regarded as wholesome aliment, and is eaten by the inhabitants of South America.

Ophidium barbatum. Bearded Ophidium. A coarse food.

Ophidium mastacembalus. Mastacembalus. Eaten by the Europeans resident at Aleppo, where it is much esteemed. It is similar to eel, but less fat. Odontognathus aculeatus. Aculeated Odontognathus. Eaten at Cayenne.

Ammodytes tobianus. Sand Lance. This fish is not easy of digestion; but is in much esteem in the Isle of Wight.

Trichiarus argenteus. Silver Trichiure. This fish is found in the rivers and larger lakes of South America, and is considered tolerable food.

an eatable fish; but is too coarse when it exceeds that length.

Xiphias makaira. Short-snouted Sword-fish. The flesh of this species is white. It is dry, but tolerable food. Stromateus paru. Paru Stromat. This is very good food, and is much esteemed by the South Americans. Stromateus cinereus. Ash-coloured Stromat. This

is a native of the Indian seas, and is considered as excellent for the table. The largest are preferred. The skeleton is cartilaginous. It is eaten either fresh or salted. The native name is pampel.

Stromateus argenteus. Silver Stromat. This species is held in equal estimation with the preceding. Stromateus niger. Black Stromat. This species is held to be inferior to the preceding ones. ORDER II.-Jugulares.

Callionymus lyra.

Generous Dragonet. of the Mediterranean and Northern seas. palatable meat.

Native

Is a white

Callionymus dracunculus. Sordid Dragonet. This species is of equal goodness with the former.

Uranoscopus scaber. Bearded Star-gazer. A coarse and ill-flavoured food.

Trachinus draco. Weaver. This fish affords a firm, tender, finely-flavoured meat; the Italians esteem it a great delicacy. It is also much esteemed in Holland, France, &c.

Gadus morrhua. Cod. This is a firm, well-tasted, and digestible food. The best season is from February to the end of April. The sounds, when salted, are reckoned a delicacy, and are often brought in this state from Newfoundland.

Gadus æglepnus. Haddock. This is also good food. In season from May till February.

Gadus callarias. Dorse. This is likewise fine, good food, and is highly esteemed.

Gadus barbatus. Pout. This is also firm, good food. Gadus luscus. Bib. This fish is a native of the European seas, and is much esteemed as an article of food.

Gadus minutus. Poor. This fish is reckoned wholesome food.

Gadus saida. Saida. This is a dry food. Gadus merlangus. Whiting. This is a wholesome, nourishing food.

Gadus carbonarius. Coal Fish. This fish is but little esteemed. It is salted and dried.

Gadus pollachius. Pollack. This fish is good eating, and is a wholesome food.

Gadus morluccius. Hake. This fish is a native of the Mediterranean and Northern seas; in both of which its fishery is considerable. It is salted and dried in the manner of cod; but it is not in much estimation. It is a very useful article of food among the lower classes.

Gadus molva. Ling. This fish, which is a considerable article of commerce, is a wholesome and nourishing food.

Gadus lota. Burbot. This fish is highly esteemed for its superior delicacy. It is also very nutritious.

Gadus brosme. Torsk. In the seas about Shetland this fish is very abundant. It forms, both barrelled and dried, a considerable article of commerce.

Blennius ocellaris. Ocellated Blenny. This fish is not held in much estimation. It is dry and coarse.