Our ancestors, the Celts, the Gauls, and the Franks, reared a large number of these birds, and carried on a considerable trade in them, especially with Italy. Pliny, in his "Natural History," relates that he has seen immense droves of Geese, which were making their way towards Rome from different districts of Gaul, but especially from the country of the Morini (now forming the departments of the Nord and Pas-de-Calais). The conductors of these feathered flocks were in the habit of placing the tired ones in front, so that, being pushed forward by the whole column behind them, they were forced to move on in spite of themselves. In the present day, numerous flocks of Geese are driven in the same manner into Spain from the French departments of Lot, Dordogne, Lot-et-Garonne, Gers, Tarn, &c. The Goose, in its coarse and somewhat democratic condition, was good enough food for the Romans of the republic; but at a later period, when the people became more refined in their tastes, they invented a barbarous method of fattening it. By depriving them of water, movement, and light, an extraordinary development of the liver was produced, which gave them a particularly savoury flavour. This invention--the triumph of modern gastronomy--dates as far back as the days of Augustus and Varro; indeed, two persons of consular dignity disputed the honour of being its originator. In order to fatten Geese in this way, an abundant supply of food is administered, at the same time depriving them of light and exercise. This food consists of balls made up of maize and wheat, with which the poor creatures are crammed three times a day. In some countries they force whole grains of maize down their throats. At the end of about four or five weeks the fattening process is perfect. This is at all events considered to be the case when the wretched Palmipede exhibits signs of suffocation. This is certainly a cruel method of feeding; nevertheless, it is only by this plan that the delicious fat and plump livers so much appreciated by epicures can be obtained. The liver undergoes an alteration which in the end must prove fatal to the bird; in fact, it assumes enormous development; and the epicures, who hold it in such high favour, regard as a dainty this diseased liver! The introduction of the Turkey has led to the culture of the Goose being more neglected in Europe; nevertheless, the latter bird is a source of prosperity at the present day in many parts of France, and in many a rural district in England. In ancient times there was no entertainment or family festival without the traditional Goose smoking on the board. In England the Goose is still considered a festival bird. A custom intimately associated with their national history still dictates that every true Englishman should partake of Goose on Michaelmas Day.