The ptarmigan, or white grouse, when young and tender, are exceedingly fine eating, and should be kept as long as possible, to be good.

Fried ptarmigan was a dish never to forget; roast ptarmigan had a distinctive flavor all its own, and the memory of ptarmigan fricassee often called Ben home to the cavern an hour before the established mealtime.

THE PTARMIGAN, OR WHITE GROUSE.This bird is nearly the same size as red grouse, and is fond of lofty situations, where it braves the severest weather, and is found in most parts of Europe, as well as in Greenland.