Of Geese

Geese are either tame or wild, and are accounted good eating, especially the wild, which are better tailed than the other. Those are best that are fat and full grown, for when they are too young, the flesh is clammy and breeds gross, thick humours; when too old it is dry, hard, is full of bad juices, and causes indigestion. They are most in season From September till Christmass. In general, a goose is more agreeable to the taste than to health, because it abounds with thick, gross juices, which render it hard of digestion; for which reason it should not be eaten too frequently: however, it agrees well enough with strong, robust persons, who have a good appetite and use much exercise, because it yields solid and lasting nourishment.

Of Ducks

A duck is an amphibious animal, because it lives as well in the water as the land. It is either wild or tame : the latter is a very soul feeder, for there is no nastiness that it will not devour. The flesh is hard of digestion and abounds with thick, clammy, gross humours. They are best in cold weather, and are suitable for strong healthy persons, but are not so good for the weak and delicate. The wild duck feeds cleaner, is finer eating and yields better nourishment. Both sorts should be chosen young, fat, and well fed. The widgeon and teal are much of the same nature as the wild duck, only the teal is esteemed by some to be a much greater delicacy than the other two.

Of Bustards

A bustard is about the size of a turky, and flies with great difficulty. It delights in large open places, such as Salisbury plain. It lives upon grain, herbs, and fruits. Some of them weigh thirteens pounds and upwards. The flesh is a great delicacy as well as a rarity, and is by some preferred to a pheasant. It is of easy digestion, nourishes much, and agrees with all ages and con-stitutions. They are good, at all times of the year; but best in winter.

Of Partridges

Partridges are in high esteem for their fine taste and good qualities. The flesh is firm, nourishing, restorative, balsamic, strengthening, proper for persons who are weakened by diseases, and who are troubled with a looseness. Partridges should not be dressed immediately after they are killed; for if they are hung up in an airy place for a day or two, they will become more tender, and eat better. They are best in the winter season, and agree with all ages and constitutions, but more particularly the moist and phlegmatic.

Of Pheasants

The pheasant is a bird as large as a fowl, and does not taste much unlike it. However it is reckoned more delicate, and yields excellent nourish-ment. Some affirm a black-legged fowl approaches nearest to the flavour of the pheasant than any other. The cock-pheasant is in much higher esteem than the hen for the richness of its juices: the flesh is easy of digestion, restorative, and good for weak, hectic, and consumptive people. Some affirm that it is good in convulsions and the falling sickness. The autumn is the best time for killing this bird, for then it is fleshy and fat.