Craft and patience are required when the wild turkey is to be secured, for it is wise in its generation, and will carry lead, but it is worth the trouble, for no pampered gobbler of the farm-yard has meat of its rich flavor. Beech-nuts and berries make diet for a bird for kings to eat. And when Harlson brought a couple of noble young turkeys to the board the banquet was a great one, and the boys pitched quoits that night no better for it. A good thing is the wild turkey, but even a better thing, when his numbers and quality are considered, is the ruffed grouse, the partridge of the North, the pheasant of the South. How, in the lake region, he dawdles among the low-land thornberry bushes in autumn, how he knows of many things to eat beside the thorn-apples, and how plump he gets, and how cunning! How watchful he is, how knowing of covert, and with what a burst he lifts himself from his hiding-place and whirls away between the tree-trunks! How quick the eye and hand to catch him when he rises from the underbrush and is out of sight in the wood before the untrained sportsman stops him with what is little more than a snapshot, so instantaneously must all be done! Yet what a dignified thing is he, and how easy to find by one who knows his ways and what hold habit has upon his gray-brown majesty. Should the sudden shot fail, there is the fatal weakness of the bird of flying, as the bee flies, straight as an arrow goes, and of alighting high, say about two hundred yards away, and trusting to the trick which fools all other enemies to fool the man. Following the straight line of his flight, scanning the tree-tops, will you note at last, upon some great limb and close to the tree's trunk, an upright thing, slender, still-hued, silent and motionless. It is so like the wood it well might miss the tyro. It is not unsportsmanlike, it is in fair chase to shoot, and then there comes to the ground, with a great thump, the cock of the northern woods, and you have one of the prizes man gets by slaying. But this is only in the wood. In the open it is quite another thing. What a toothsome bird, too, is your ruffed grouse, how plump and yet gamey to the taste! You must know how to cook him, though. He must be broiled, split open neatly and well larded with good butter, for not so juicy even as the quail is the ruffed grouse, and he must have aid. But, broiled and buttered and seasoned, well, what a bird he is!