the jumper. Black grouse is also distinguished as black-game, or
the black-cock. It is not larger than the common hen, and weighs
only about four pounds. The female is about one-third less than
the male, and also differs considerably from him in point of
colour. Like the former, they are found chiefly in high
situations, and are common in Russia, Siberia, and other
northern countries. They are also found in the northern parts of
Great Britain, feeding in winter on the various berries and
fruits belonging to mountainous countries, and, in summer,
frequently descending to the lower lands, to feed upon corn. The
red grouse, gorcock, or moor-cock, weighs about nineteen ounces,
and the female somewhat less. In the wild heathy tracts of the
northern counties of England it is plentiful, also in Wales and
the Highlands of Scotland. Mr. Pennant considered it peculiar to
Britain, those found in the mountainous parts of Spain, France,
and Italy, being only varieties of the same bird. White grouse,
white game, or ptarmigan, is nearly the same size as the red
grouse, and is found in lofty situations, where it supports
itself in the severest weather. It is to be met with in most of
the northern countries of Europe, and appears even in Greenland.
In the Hebrides, Orkneys, and the Highlands of Scotland, it is
also found; and sometimes, though rarely, among the fells of
Northumberland and Cumberland. In winter they fly in flocks, and
are so little familiar with the sight of man, that they are
easily shot, and even snared. They feed on the wild produce of
the hills, which sometimes imparts to their flesh a bitter but
not unpalatable taste. According to Buffon, it is dark-coloured,
and somewhat flavoured like the hare.

GROUSE SALAD.

(_Soyer's Recipe_.)

1026. INGREDIENTS.--8 eggs, butter, fresh salad, 1 or 2 grouse; for the
sauce, 1 teaspoonful of minced shalot, 1 teaspoonful of pounded sugar,
the yolk of 1 egg, 1 teaspoonful of minced parsley, 1/4 oz. of salt, 4
tablespoonfuls of oil, 2 tablespoonfuls of Chili vinegar, 1 gill of
cream.

_Mode_.--Boil the eggs hard, shell them, throw them into cold water cut
a thin slice off the bottom to facilitate the proper placing of them in
the dish, cut each one into four lengthwise, and make a very thin flat
border of butter, about one inch from the edge of the dish the salad is
to