_Mode_.--After the birds are picked, gutted, and cleaned, truss them
like larks, put them down to a quick fire, and baste them well with
fresh butter. When done, which will be in about 20 minutes, dish them on
fried bread crumbs, and garnish the dish with slices of lemon.
_Time_.--20 minutes.
_Seasonable_ from July to October.
THE WHEATEAR.--The wheatear is an annual visitor of England: it
arrives about the middle of March and leaves in September. The
females come about a fortnight before the males, and continue to
arrive till the middle of May. They are in season from July to
October, and are taken in large numbers on the South Downs, in
the neighbourhood of Eastbourne, Brighton, and other parts of
Sussex. They are taken by means of snares and nets, and numbers
of them are eaten on the spot by the inhabitants. The larger
ones are sent to London and potted, where they are by many as
much esteemed as the ortolans of the continent. Mr. Pennant
assigns as the reason of their abounding on the downs about
Eastbourne, the existence of a species of fly which forms their
favourite food, and which feeds on the wild thyme on the
adjacent hills.
[Illustration: THE GUINEA-PIG.]