"The goose at Michaelmas is as famous in the mouths of the million, as the minced-pie at Christmas; but for those who eat with delicacy, it is by that time too full-grown. The true period when the goose is in its highest perfection, is when it has just acquired its full growth, and not begun to harden. If the March goose is insipid, the Michaelmas goose is rank; the fine time is between both, from the second week in June to the first in September."