subject can claim when kept in a public river, except by permission of the crown. Formerly, when this permission was accorded, a Swan mark was granted in order to identify the property of the persons so endowed. In the days of Queen Elizabeth it was ordered that all Swans in the Thames and its tributaries should be "upped," _i.e._, taken up and marked on the skin of the bill on an appointed day in the presence of the king's Swanherd. This ceremony, known to us as "Swan hopping," was performed annually, until quite recently, upon the first Monday in August. The flesh of this Swan was formerly highly esteemed, and was served as one of the principal dishes on state occasions. The value of one of these birds in the reign of Edward III. may be estimated by the fact, that while the best Capon sold for sixpence, the best Hen for fourpence, and twelve eggs for one penny, the price of a Swan was fixed at four shillings, and the poulterers were forbidden by proclamation to exact a larger sum. The late Bishop of Norwich gave Mr. Yarrell the following account of the manner in which young Swans were formerly fed at Norwich for the table: "The town clerk," he says, "sent a note to the public Swanherd, and to the members of the Corporation there who had Swans and Swan rights. On the second Monday in August the Swans were collected in a small stew or pond (the number varying from fifty to seventy). They began to feed immediately, being provided with as much barley as they could eat, and were usually ready for killing in November; these were all Cygnets. If kept beyond November they begin to fall off, losing both flesh and fat, the flesh also becomes darker in colour and stronger in flavour." A printed copy of the following lines was usually sent with each bird:-- "TO ROAST A SWAN. "Take three pounds of beef, beat fine in a mortar, Put it into the Swan, that is when you've caught her; Some pepper, salt, mace, some nutmeg, an onion, Will heighten the flavour in Gourmand's opinion. Then tie it up tight with a small piece of tape, That the gravy and other things may not escape; A meal paste, rather stiff, should be laid on the breast, And some whited brown paper should cover the rest. Fifteen minutes at least, ere the Swan you take down, Pull the paste off the bird that the breast may get brown. "THE GRAVY. "To a gravy of beef, strong and good, I opine You'll be right if you add half a pint of port wine; Pour this through the Swan, yes, quite through the belly, Then serve the whole up with some hot currant jelly. N.B.--The Swan must not be skinned." THE WHISTLING SWAN.