PHEASANT

The true pheasant is, with few exceptions, found only in Europe, but much attention is being paid to efforts to p 'opa gate it here and with good promise of succe . Among the best known types are the “Ringneck,” a native of China, distinguished by the broad white ring around its neck; the “English,” and the Japanese or “Versi-color.” The Ringneck is also variously known as the Chinese, Mongolian, Oregon, etc., and the English as the “Dark-necked” and Hungarian. Before cooking, a pheasant should be hung by its tail for at least a week, or till its gamey flavor is pronounced. [s. 486]