Ducks and ducklings the same.
Rabbits and pigeons may be used all the year round; but it is only in the early part of the spring that I use tame rabbits.
Guinea-fowls are used when pheasants go out, which is about the latter end of January, and are used till the end of May. Their eggs are very good, more delicate than the common ones.
I never use grouse before the 14th Aug., nor after the 22d December.
Black cocks and gray hens about the same time as grouse, but they are more uncertain.
Ptarmigans are sent from Norway about the middle of January, and continue till March, but that depends upon the weather.
Though the shooting season for partridges is the first of September, and lasts till the end of January, I never cook one before the 3d, except being desired to do so, but I often keep some for three weeks after the shooting season is over.
The same with pheasants, which begins from the 1st of October till the end of January. By hanging them by the necks and putting a piece of garlic in the beak and a little cayenne, I one cold winter kept one six weeks after the shooting time had expired, which I afterwards presented to a party of real gourmets, who said it was the best they had partaken of during the season.
I always use wild ducks, widgeons, teal, pintails, larks, golden plovers, snipes, woodcocks from the commencement of November till the end of March, after which the flesh becomes rank and unfit for table.
Young pea-fowls are very good, and make a noble roast, see p. 401, and are in season from January till June, but they are very uncertain.