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Updated: June 11, 2025
Some Albetrosses, Sheer Waters, and a great many Pintado Birds about the Ship with some hundreds of Birds that were smaller than Pidgeons, their backs were grey, their Bellies white, and the ends of their Tails black, and have a blackish line along the upper parts of the wings from the Tip of one to the other. Friday, September 1st.
This I send you word of, because you may know how far your embalming of Partridges has taken Effect, and to tell you, the Lady who told you of it, understood very well what she did. As for my part, I used fresh Butter; but you did not say whether it should be salt or fresh, and I try'd Pidgeons, because they are Fowls which decay sooner than any. If you think this worth your Notice,
"A likely story! but it won't do for me, sir; no, sir I see you are an attorney ready to prosecute some of my poor young men for breach of promise; but we stand no nonsense of that kind in the gallant Sucking Pidgeons. So, trot off, old man, and take your decoy-duck with you, or I think its extremely likely you'll be tost in a blanket.
The land Fowls are Bustards, Eagles, Hawks, Crows, such as we have in England, Cockatoes of 2 sorts, White and Brown, very beautiful Birds of the Parrot kind, such as Lorryquets, etc., Pidgeons, Doves, Quails, and several sorts of smaller birds. The Sea and Water Fowls are Herons, Boobies, Noddies, Guls, Curlews, Ducks, Pelicans, etc., and when Mr. Banks and Mr.
Take Pidgeons fresh kill'd; wash them from the Blood, and take off the Flesh, as clean as you can from the Bones, and discharge all the Inside: then season them well with Pepper and Salt, with a little Mace and Nutmeg grated, and boil them in equal quantities of Vinegar and Water, till they are very tender with Cloves, or other Spice, as you like, and if you add a Bay-leaf or two it will be better.
When your Pidgeons are boil'd tender enough, take them from the Fire, and when the Liquor is cold, lay your Pidgeons in a large Gally-pot, and pour the Liquor upon them, and cover them up close with Leather, and they will keep a long time. An Attempt to preserve Cucumbers, for Stewing, in the Winter. From the same. Sir,
Take some fleshy part of Beef, without Fat, and cut it in pieces about the bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan, with a little fresh Lard, or a little Butter, a little Onion sliced, some Powder of sweet Marjoram, and a little Pepper.
Some, instead of Roasting it, will prepare it, with a good covering of the aforesaid Mixture, and set it an Hour in the Oven, which answers full as well. Then serve it, with boiled Pidgeons, Russia Cabbages, if you can get them, or Sprouts of Cabbages, curll'd, as big as Tennis-Balls, or Collyflowers, or Brocoli.
The fruit groweth on a branch, and euery tree yeeldeth two or three of those branches, which beare some more and some lesse, as some forty and some thirty, the fruit is like a Cucumber, and when it is ripe it is blacke, and in eating more delicate then any conserue. This Iland is sufficiently prouided of Oxen, Kine, Camels, Goats, Sheepe, Capons, Hens, Ducks, and Pidgeons, and great Partridges.
I am, Your humble Servant. To preserve Pidgeons another way. From the same.
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