a good
carver. When the merry-thought has been removed (which it may be by
slipping the knife through at the point of the breast), and the
neck-bones drawn out, the trunk may be turned over, and the knife
thrust through the back-bone.

2673. Partridges.

Partridges are best carved by cutting off the breast, and then
dividing it. But for more economical carving, the wings may be cut
with a small breast slice attached.

2674. Woodcocks.

Woodcocks may be cut right through the centre, from head to tail.
Serve with each portion a piece of the toast upon which they come to
table.

2675. Pigeons.

Pigeons may be carved as woodcocks, or as partridges.

2676. Snipes.

Snipes may be carved the same as woodcocks.

2677. Turkey.

Cut slices from each side of the breast down, to the ribs; the legs
may then be removed, and the thighs divided from the drumsticks, which
are generally tough; but the pinions of the wing are very good, and
the white part of the wing is preferred by many to the breast. The
stuffing is usually put in the breast; but when truffles, mushrooms,
or oysters are put into the body, an opening must be made into it by
cutting through the apron.

2678. Goose.

The apron must be cut off in a circular direction, when a glass of
port wine, mixed with a teaspoonful of mustard, may be poured into the
body or not. Some of the stuffing should then be drawn out, and, the
neck of the goose being turned a little towards the carver, the flesh
of the breast should be sliced on each side of the bone. The wings may
then be taken off, then the legs. The other parts are carved the same
as a fowl.

[A MAN'S OWN HOSE IS STILL THE BEST.]

2679. Ducks.

Ducks may be carved, when large, the same as geese; but when young,
like chickens. The thigh joints, however, lie much closer into the
trunk than those of fowls.

2680. Hares.

Hares should be placed with their heads to the left of the carver.
Slices may be taken down the whole length of the back; the legs,
which, next to the back, are considered the best eating, may then be
taken off, and the flesh divided from or served upon them, after the
small bones have been parted from the thighs. The shoulders, which are
not much esteemed, though sometimes liked by sportsmen, may be taken
off by passing the knife between the joint and the trunk. Wh