th a hawk
on his fist, well mounted, with his spaniels after him, would needs know
to what use all this preparation served. He made answer, To kill certain
fowl. The patient demanded again, what his fowl might be worth which he
killed in a year? He replied, Five or ten crowns; and when he urged him
further, what his dogs, horse, and hawks stood him in, he told him four
hundred crowns. With that the patient bade him begone, as he loved his
life and welfare; "for if our master come and find thee here, he will
put thee in the pit, amongst the madmen, up to the chin." Thus reproving
the madness of such men as will spend themselves in those vain sports,
to the neglect of their business and necessary affairs.

1018. AS THE INEVITABLE RESULT OF SOCIAL PROGRESS is, at least to limit,
if not entirely to suppress, such sports as we have here been treating
of, much of the romance of country life has passed away. This is more
especially the case with falconry, which had its origin about the middle
of the fourth century, although, lately, some attempts have been rather
successfully made to institute a revival of the "gentle art" of hawking.
Julius Firmicus, who lived about that time, is, so far as we can find,
the first Latin author who speaks of falconers, and the art of teaching
one species of birds to fly after and catch others. The occupation of
these functionaries has now, however, all but ceased. New and nobler
efforts characterize the aims of mankind in the development of their
civilization, and the sports of the field have, to a large extent, been
superseded by other exercises, it may be less healthful and
invigorating, but certainly more elegant, intellectual, and humanizing.

[Illustration]

RECIPES.

CHAPTER XXIII.

ROAST BLACK-COCK.

1019. INGREDIENTS.--Black-cock, butter, toast.

[Illustration: ROAST BLACK-COCK.]

_Mode_.--Let these birds hang for a few days, or they will be tough and
tasteless, if not well kept. Pluck and draw them, and wipe the insides
and outsides with a damp cloth, as washing spoils the flavour. Cut off
the heads, and truss them, the same as a roast fowl, cutting off the
toes, and scalding and peeling the feet. Trussing them with the head on,
as shown in the engraving, is still practised by many cooks, but the
former method is now considered the best. Put them down to a brisk fire,
well baste them with butter, and serve with a piece of toast under, and
a good gravy and bread sauc