But this is only in the wood.

In the open it is quite another thing.

What a toothsome bird, too, is your ruffed grouse, how plump and yet gamey to the taste! You must know how to cook him, though.

He must be broiled, split open neatly and well larded with good butter, for not so juicy even as the quail is the ruffed grouse, and he must have aid.

But, broiled and buttered and seasoned, well, what a bird he is! There were woodcock, too, in the lowlands, and Harlson found with them such buoyant life as we men find in sudden death of those small, succulent creatures.