Watson, Alfred E. T. (ed.) & H. A. Macpherson

Fur & Feather Series: The Partridge

  • Second edition of the very first book in the Fur and Feather Series, which began publication in 1893 as the only book series devoted to all three aspects of hunting: the animal's biology and behaviour, how it is taken in the field, and the best ways to prepare it for the table. Each book focuses on an individual species and each section is penned by an expert, with many of the contributors being leaders in their respective fields. Beginning with this book, on the partridge, the series ran to twelve volumes, with the addition of "Fin" to the title after the editors decided to include volumes on fishing.

    The natural history contributor for The Partridge was the Reverend H. A. Macpherson, who wrote a number of important works on the wildlife of Cumbria, including the seminal work A Vertebrate Fauna of Lakeland. The essay on partridge cooking is by the eminent literary critic George Saintsbury who, though better known for his works on English literature, was also a gourmand and the author of the famous work on wine, Notes on a Cellar-Book (1920).

  • London: Longmans, Green, and Co., 1894. Octavo. Original tan publisher's cloth elaborately decorated in red, brown, and gilt with a rabbit and partridges on the upper board, black coated endpapers. Frontispiece, vignette title, and 10 plates. 24-page publisher's catalogue at rear. Bookplate of Charles Frederick Eardley of Shakerley. Lower corner bumped, spine just a little rolled, spotting to contents and edges of text block. A very good copy.

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