No Carnivorous Birds eaten—Insessores or Perching Birds—Becafico—Edible nest of the Eastern Swallow or Swift, [122]. Mode of collecting, localities, statistics, and details in the Eastern Archipelago, [123]. The Guacharo Bird, [128]. The Diablotin or Goat-sucker—Spitted Larks, [129]. Crows, Thrushes, and Robin Redbreasts eaten in Italy—The Rice Bunting, [130]. The Toucan—Parrot Pie—Gallinaceous Fowls—Peacock Enkakyll, [131]. Wild Turkey of New Granada—Value of Poultry and Eggs consumed, [132]. Fixed Tariff for Poultry and Game, &c., in London in 1272—Price of Eggs, Pigeons, &c., in 1313, [133]. Prices of Poultry and Game in 1575, [134]. Prices of Food and Poultry in 1531, [135]. Ancient Receipt for making a Game Pie in 1394, from the Books of the Salter’s Company—Prices of Cattle and Dairy produce in 1548, [137]. Consumption and Statistics of Eggs—Comparative use in Paris and London—Imports from Ireland—Modes of testing the quality of Eggs, [138]. Preservation of Eggs—Salted Eggs—Pickled Eggs—Painted Eggs—Condensed Egg, [140]. Roman Preserves for fattening Poultry—Wild Game in Jamaica, [142]. Canadian mode of cooking Partridge, [143]. Red-legged Partridge run down on foot—Quail—Turtle Dove—Passenger Pigeon, [144]. Hogs fed upon the Squabs—Canvas-back Duck, [146]. Cock of the wood—Wild Birds of New Zealand, [147].
Ostrich and Emu Eggs, [148]. Bustards, [149]. Clucking Hen and Mangrove Hen of Jamaica, [150]. Bittern—Snipe Woodcock—Flamingoes’ tongues, [152].
Sea-gulls eaten by the Chinese—Livers and Hearts of Penguins—Puffins pickled with Spices, [153]. The Mutton-Bird of Australia—Habits of the Bird—Mode of taking them by the New Zealanders, [154]. Birds eaten in the Arctic Regions—Grouse Pie—Dovekey and Auk Pie—Guillemot Soup, [156]. Eggs of Sea Fowl—Large sale of them in San Francisco, and at the Cape of Good Hope, [158]. Penguins’ Eggs in Tristan d’Acunha, [160]. The Rookeries—Exciting Sport, [161]. Annual Egg gathering visits to the Pedro Keys from Jamaica—Description of the Islets—Birds which frequent them—Recognised customs among the Boatmen—The Egg Bird, [163]. Turtle Eggs, [167]. Wild and Domestic Geese—Half-hatched Eggs eaten by the Esquimaux, [168]. Cygnets—Pintail Duck—Widgeon and Teal, [169].
Enumeration of the Reptiles in the Four Orders, eaten as Food, [169]. Land Tortoises and their Eggs, [170]. Terrapin or Box Tortoise—Cruel mode of killing them, [171]. Tenacity of Life—Fluviatile Tortoises—The Hiccatee of Honduras, [172]. Shooting a Turtle—Abundance of large Land Tortoises in the Gallipagos Islands—Very generally eaten in the Pacific, Australia, South America, and Europe—Tortoise oil, [174]. Salted Turtle—Chasing the Turtle—Horrible process of removing the Shell, [175]. Dampier’s Description of Land Tortoises in the West Indies in 1684—First Introduction of Turtle to England—Statistics of Consumption—Noted City Houses for Turtle Soup, [176]. Turtling in the Grand Caymans, West Indies, [177]. Mock Turtle and Real Turtle—Ascension the Head Quarters for keeping Turtle, [178]. Adventures of Old ‘Nelson’—Turtle should be sent home in a Sealed Cask—Jaguars of South America fond of Turtle and their Eggs—A Brazil Native will eat 20 or 30 Turtle Eggs at a meal, [180]. Description of the Eggs—Hawk’s-bill Turtle eaten, but sometimes unwholesome—Collecting Turtle Eggs on the Orinoco, by the Indians—Preparation of an Oil called ‘Mantega’ from them—Gives Employment to several thousand Persons, [181]. Quantity made and Value—Not very pure—Uses of Turtle Oil for Culinary and Illuminating Purposes, [182]. The Iguana—Description of it—Repulsive Appearance—Very Delicate Eating, [183]. Mode of cooking it—First Repugnance of the Early Spaniards to it, as related by Peter Martyn, [184]. Mode of Catching the Reptile by Natives, [185]. Hunted by Dogs in the Bahamas Islands—Met with and esteemed in Australia, [186]. Aboriginal Appreciation of it—Eaten by Natives of Ceylon, [187]. Eggs of this Lizard an esteemed Delicacy—Should be introduced to our Tables—All kinds of Lizards eaten by the Blacks of Australia, [188]. Lizard Family obnoxious to Poisons—Lizards brought to the Rio Janeiro market—Hatching a Crocodile by a Fancy Poultry Breeder, [190]. Eggs of the Alligator eaten—Effect of Imagination on the Stomach, at a Dinner given by Dr. Buckland, [191]. Australian Crocodile eats like Veal, [192]. Origin of the Australian ‘Bunyip’ Fiction—Flesh of the Crocodile musky, [193]. Various Opinions of Alligator Meat, [194]. An Alligator Hunt in South America, [195]. Eggs and Skin of the Alligator eaten—Oil prepared from the Fat, [196]. Lizards, Serpents, and Snakes, [197]. Swallowing Live Lizards supposed to cure the Cancer—Boa-constrictor eaten, [198]. Fried Rattlesnake or ‘Musical Jack,’ [199]. Roasted Snakes in Australia, [202]. Extending use of Frogs for Food in Europe, America, and the East—Toads frequently sold for frogs, [204]. Mode of skinning and preparing them—Eaten boiled in Brazil, without any Preparation, [206].
Abundance of Fish—Modes of preserving them—Analyses of their Flesh, [208]. Presence of Iodine, [210]—Fish Chowder—Fish Glue and Isinglass—Fish-maws, immense Trade in, [211]. Caviar and the dried Roes of Fish, [212]. Ancient Customs, Prices, and Kinds of Fish used, [215]. Fish Ordinaries, [216]. The Russian Piroga, an oily Fish-cake—Dried loaves of putrid pounded Fish eaten in Africa and South America, [218]. Bony Fishes—Unwholesome and Poisonous Fishes—Assumed Causes for the Fish Poison, [219]. Fish Liver and Gall, [221]. Classification of Fishes—Neglect of our Fisheries, [222]. Ocean Fishes dry eating—Mode of drying the Bonito—The hard horny pieces, under the name of Cummelmums, used to rasp over Rice, [223]. Shark’s Flesh sold in the Havana Market—Shark Hunting—Excitement of the Sport, [224]. The Picked Shark—Spotted Dog-Fish—Pigs fed on them—Shark oil, [228]. Fisheries for the Sharks in India for the Fins—Extensive Trade in these to China—Dogs trained to bring Sharks ashore, [229]. Anecdotes of Sharks, [231]. The Sturgeon, a Royal Fish—Flesh not much esteemed—Sturgeon’s Skull-cap and Shark’s Fin Stew, Chinese Delicacies, [236]. Lampreys—Eel Pies and stewed Eels—Spearing Eels—Jews prohibited from eating them, [238]. Comparison between British Fish and Mediterranean Fish, [240]. Finnon Haddock—Fresh Herrings—Pickled Herrings—Red Herrings and Bloaters—Origin of Smoked Herrings—Herring Pies sent from Yarmouth periodically to the Queen, [242]. Conger Eel dried and grated to powder for making Fish Soup—Congers formerly reared in Vivaria by the Romans, [244]. The Sand-Eel and Sand-launce—Smelts—Whitebait, [245]. Substitutes for Whitebait in distant Seas, [246]. The Anchovy—An Irishman’s Blunder, [249]. The Sardine Fishery, [252]. West Indian Fishes—Hog Fish—Snapper—Queen Mullet—Paracuta—Callipeva—Red Mullet—King Fish, &c., [253]. The Sun Fish—Pacou—Gourami—Caffum, [256]. The Pirarucu—The Sheep’s Head—The Green Cavalla—The John and Goggle-Eye—The Flying Fish, [259]. Sprats—Coveeching Fish—Mud Fish, 261. Lut-fisk of Sweden—Fish exported from New Brunswick—The Sea-perch—The striped Bass—Brook Trout and Sea Trout, [263]. Gaspereaux or Alewives—Salmon-trout—Skate—Capelan—Halibut Fins—Smoked Eels in New Brunswick and Port Phillip, [266]. White Fish of the North American Lakes—Gizzard Fish—Mashkilonge—Trout and other Lake Fish, [268]. Modes of Fishing—Scoop Nets and Gill Nets—Angling through the Ice, [271]. Extreme Fatness of Lake Fish, [274]. Fish Soup, [275]. Fish of the Pacific Coasts—Robalo, Corvino, Lisa, Bagre, [227]. A Hawaiian Restaurant—Raw Fish eaten—Salmon the King of Fresh-water Fish, [278]. Salmon Fisheries of Oregon and California, [279]. Chinese Fisheries—Fish of the Australian and Indian Seas—Tamarind-fish—Mango-fish—Black and white Pomfrets—Bombay Duck, [284]. Fish of the Cape Colony—Géelbeck or Cape Salmon, Snook, Silver fish, Harders, Jacob Evertsen, Kabeljauw, Hottentot Fish, Windtoy, Bamboo Fish, Galleon, Lake, &c., [286].