The partridge is a white-fleshed bird. It may be broiled or roasted.

To Broil. Follow the same rule as that given for squab, except dip in melted butter and dredge with flour.

To Roast. Prepare in the same manner as for broiling, except dip in butter and dredge twice. Do not forget the salt and pepper. Then skewer the body so that it will resemble a whole bird, and look as if it had not been split down the back. Spread a teaspoon of butter on the breast, and bake it in a hot oven for twenty to thirty minutes. Partridge done in this way is delicious, for the butter enriches the meat, which is naturally dry- It should be served well done, not rare, on hot buttered toast, with currant jelly.

The season for partridges is in most States during the last part of the autumn, and generally the laws in regard to them are rigid. Nevertheless, they can be bought from the middle of October until May, or the beginning of warm weather. The partridge is a bird that keeps well bears transportation, and is sent from one part of the country to another, many coming from the West when the season is over in the Eastern States. It is a medium-sized bird, with mottled brown feathers, which are black at the ends, especially those on the back, and mottled brown and silver-gray on the breast.