LARKS—COOKING THEM.

25

around. This truncated cone being fixed upon an upright rod,about six feet high, is turned round by a string attached toits axis, or it turns by means of internal wheels, &c., likeour roasting bottle jacks. The effect of the mirrorssparkling in the sun, causes the larks to hover over themachine, and as fast as they are shot down, others supplytheir places, with surprising perseverance. But the owl,produces the best decoy. A fencing foil is attached to astake which is driven into the ground, at thirty yards infront of the tent. On the point of the foil, is a roundcushion or a perch, on which is placed the owl secured bya string. By frequently pulling a string, the vibration ofthe foil, obliges the owl to keep opening his wings. Everylark that catches a glimpse of the fluttering bird of night,flies towards it, and with piercing cries, hovers above it;at times, even approaching to within a few feet of theapparently detestable object. Meanwhile the shooters,women as well as men, having nothing to do but fire awayas fast as their servants can load their guns. If for a fewminutes the larks disperse, they speedily return in greaternumbers than ever. Another and very pleasant part of thesport, is the eating of the slain. The skill of the cookproduces several dishes of very different appearance. A nicebrowned, salamandered pie, built of maccaroni and filledwith larks and truffies, mushrooms and anchovies, is oneof the best conditions of lark eating. Another dish islodole arrahiate which I can only translate by “ furified,larks.” They are put whole into a stew-pan with choppedham and a certain quantity of grapes or raisins. A briskfire makes them brown and taste most deliciously. Quailsor starlings are excellent in the same way. People who donot think even about trifles, have often expressed surprise atthe foreign unions of meat and fruit, and sweets and sours;they do not remember their minced pies, apple sauce to goose,