| Show ATE SWANS AND HERONS why not no sow I 1 have Is e R koast t peacock with all AIL it IS r t I 1 I 1 it oil ito in tl the I 1 c sixth icar ir of the it tiou ouboun blous reign of if king EI edward ird IV IN the archbishop of york a huc foust feast tile the menu of which lus has been isan hiss s the london ancen I 1 I 1 dishes thera were auton put on the tables two hundred and sixty four cram two hundred and four bitterns bit terns 1 and four hundred liel hott many cran chand and bit bitterns terns could be col now from rom tile IN hole of these biml i ml 1 bot Is liv by should ile c not noi extend c our for ir nl range of edible crea i nii slid nid include at least ome of those 11 uin is on ancestors ancestor loved I 1 C crane rarie bitti i n k 1 litrop on finau and peacock pu acock all i in ne c balds hichi used to be pre nt a at t dinners NN I 1 li hould wr we not at least tra tr the 01 iiri v inch remain to use hv ang are i fi to keep is as ducts peacocks gitlit erht I 1 hup pose be multiplied there 1 ill 11 plenty of heron boron 1 lc lalice lice thatah ht johns john college col leffe i airs bidge them the do still serve up I 1 finot fin fill tile the collude college possesses ill h should wo we not have cygnet in cason on on just jus I 1 like roast dock j and nd thirsk think of the lordly peacock pre jre 1 anted nil all his feath cis and liis his tan 1 him r aasted him and then tied him adalu in ID ins his in I 1 ith his feathers arranged and then they act that dainty dish before the king after tiit that they carved him bim but I 1 believe you did not carvo carve a peacock you vou displayed him |
