The Hare. By the Rev. H. A. Macpherson and Others.
(Long- mans and Co.)—This is the first volume of the "Fur and Feather Series," appearing under the editorship of Mr. Alfred E. T. Watson, and designed, as the editor tells us in his preface, to. present monographs, as complete as they can possibly be made, on the various English birds and beasts which are generally in- cluded under the head of "Game." Mr Macpherson writes about the natural history of the animal. Shooting, coursing (with greyhounds), and hunting (with beagles and harriers) are suc- cessively discussed. And finally we have a chapter on "The Cooking of the Hare." The author of this, Colonel Kenney Herbert, dissipates, we regret to say, an old delusion. Mrs. Glasse never wrote "First catch your hare." Her words were "Take your hare when it is cased." The Colonel applies the jocose misreading to the necessity of taking care that the animal which you are going to cook is English. The best part of the hare is, as every one knows or ought to know, the saddle. Unfortunately, the saddle does not go very far. A hearty eater might dispose of one himself, after the manner of the Abbe llorellet, of whom we have an amusing story :—" fl faut
etre deux pour manger une dinde truffee J'en ait une aujourd'hui; nous serons deux, la dinde et moi."
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