Their general characters are thus stated by Celsus: “Ex iis avibus, quæ in media specie sunt, valentiores eæ, quæ pedibus, quam quæ volatu magis nituntur: et ex iis, quæ volatu fidunt, firmiores quæ grandiores aves, quam quæ minutæ sunt; ut ficedula et turdus. Atque eæ quoque quæ in aqua degunt _leviorem_ cibum præstant, quam quæ natandi scientiam non habent.” The character here given of water fowls has drawn upon the author the animadversions of Dr. Cullen. But rather than suspect Celsus of such a mistake, we are inclined to believe that the text must be corrupt, and that we ought to read _leniorem_ instead of _leviorem_. We are confirmed in this conjecture from all the other authorities, as for example, Hippocrates, Galen, Aëtius, Rhases, and Haly Abbas, having stated that the flesh of water fowls is more excrementitious than that of land fowls. Our author takes his account of fowls from Galen, or perhaps direct from Oribasius. Actuarius states that fowls are much lighter, but not so nutritious as quadrupeds; that they are drier, more fibrous, and form thinner blood; and that water fowls are the more juicy and fleshy. Having thus stated the general characters of fowls as articles of food, we shall now briefly notice a few of those which were in most esteem with the _bons vivans_ of antiquity. The partridge was accounted a rare delicacy at the tables of luxurious Romans. See Martial (xiii, 65.) Simeon Seth says that it is easily digested, but ought not to be eaten the day it is killed. According to Rhases, it contains thick juices, is astringent, but very nutritious. Psellus calls it savoury, nutritious, and digestible. Apicius directs it to be dressed with pepper, lovage, mint, the seed of rue, pickle, wine, and oil. As at the present day it was eaten at the dessert. (Deip. xiv, 73.) Athenæus describes distinctly two species of the partridge, which seem clearly referrible to the _tetrao perdix_ and _tetrao rufus_. The latter, or red-legged partridge, is still the common species in Italy. Galen ranks the pigeon next to the partridge in excellence. The Arabians, however, and, in imitation of them, Simeon Seth, calls the flesh of the pigeon heating and excrementitious.