Cassell's book of birds; vol. 3

by Alfred Edmund Brehm

THE COMMON PEACOCK.

The COMMON PEACOCK (Pavo cristatus) is of a magnificent purplish blue on the head, throat, and upper breast, overspread with glowing green and golden lustre; the green feathers on the back are edged and marked with copper-red; the centre of the back is deep blue, the wing white striped with black, and the under side black; the quills and tail are light brown; the long feathers of the latter, which form the graceful train that renders this bird so conspicuous, being decorated with numerous ocellated spots. The crest-feathers, from twenty to twenty-four in number, are bearded at their tips. The eye is dark brown, and the bare ring that surrounds it whitish; the beak and foot are greyish-brown. The length of this species is from three and a half to four feet; the wing measures eighteen and the tail twenty-four inches. The long train-feathers of the upper tail-covers are from four to four feet and a half in length. The female is nut-brown on the head and upper throat; the feathers on the nape are greenish, edged with whitish brown; those of the mantle light brown, marked with delicate lines; and those on the throat, breast, and belly white; the quills are brown, and the tail-feathers brown tipped with white. The hen is from thirty-six to thirty-eight inches long; her wing measures fifteen and tail from twelve to thirteen inches; her crest is much smaller and darker than that of her mate.

The general form of this magnificent bird is exceedingly elegant; and when he elevates and spreads his gorgeous train to the sun, displaying it in every way, as if conscious of the admiration he is exciting, the beholder is constrained to admit that there is no creature upon which Nature has lavished her powers of adornment with a more unsparing hand. The voice of the Peacock is extremely harsh and disagreeable, closely resembling in sound the word paon, which is its French name. The introduction of this bird into Europe is ascribed to Alexander the Great, but the exact date at which it was first imported into England is unknown.

This Pea-fowl inhabits the whole of India Proper, and is replaced in Assam and the countries to the east by another species. Jerdon tell us, "It frequents forests and jungly places, more especially delighting in hilly and mountainous districts; and in the more open and level country, wooded ravines and river banks are the never-failing resort of some of them. It comes forth to the open glades and fields to feed in the morning and evening, retiring to the jungles for shelter during the heat of the day, and roosting at night on high trees.

"During the courting season," says Jerdon, "the Peacock raises his tail vertically, and with it of course the lengthened train, spreading it out and strutting to captivate the hen birds; he has also the power of clattering the feathers in a most curious manner. It is a beautiful sight to come suddenly on twenty or thirty Pea fowl, the males displaying their gorgeous trains, and strutting about in all the pomp of pride before the gratified females. The train continues to increase in length for many years, at each successive moult, but it appears to be shed very irregularly." The breeding of the Pea-fowl in India varies, according to the locality, from April to October; the eggs, from four to eight or nine, are laid in a secluded spot.

"In Ceylon," writes Sir Emerson Tennant, "as we emerge from the deep shade and approach the park-like openings on the verge of the low country, numbers of Pea-fowl are to be found, either feeding on the seeds and fallen nuts among the long grass, or sunning themselves on the branches of the surrounding trees. Nothing to be met with in English demesnes can give an adequate idea of the size and magnificence of this matchless bird when seen in its native solitudes. Here he generally selects some projecting branch, from which his plumage may hang free of the foliage; and if there be a dead and leafeless bough, he is certain to choose it for his resting-place, whence he droops his wings and spreads his gorgeous train, or spreads it in the morning sun to drive off the damps and dews of night. In some of the unfrequented portions of the eastern province to which Europeans rarely resort, and where the Pea-fowl are unmolested by the natives, their number is so extraordinary that, regarded as game, it ceases to be sport to destroy them; and their cries at early dawn are so tumultuous and incessant as to banish sleep, and amount to an actual inconvenience."

The flesh is excellent when served up hot, though it is said to be indigestible; when cold it contracts a reddish and disagreeable tinge.

Among old English dishes for high festivals the Peacock at one time held a notable place, and a "Pecock enhakyl" (that is, with the feathers of the tail extended) is mentioned by Fabian as one of the second course dishes at the wedding-feast of Henry VI. In an old manuscript in the Library of the Royal Society is a receipt for the dressing of this noble dish:—"For a feste royal, Pecokkes schol be dight on this manere: Take and flee off the skin, with the fedures, tayle, and the neck and hed thereon. Then take the skynne and all the fedures, and lay hit on a tabel abrode, and straw thereon grounden comyn. Then take the Pecok and roste him, and endore him with rawe yolkes of eggs; and when he is rosted take hym off and let hym cole a whyle, and take and sowe him in his skynne, and gild his combe, and so serve him forthe with the last cours."

The flesh of the Peacock is said to be dry, but such a quality must have been amply compensated by the wholesale provision of sauce; as, according to an old play,[B] among other extravagances enumerated, "The carcasses of three fat wethers were bruised for gravy to make sauce for a single Peacock".

THE BLACK-WINGED PEACOCK.