Poultry

There is no bird, nor any bird’s egg, that is known to be poisonous, though they may, and often do, become unwholesome because of the food that the birds eat, which at all times greatly changes the quality of the flesh, even in birds of the same breed.

Wild ducks and other aquatic birds are often rank and fishy-flavoured. Pigeons fatten and waste in the course of a few hours. The pronounced flavour of grouse is said to be due to the heather shoots on which they feed.