FOWL, 295 
at dinner with great success, and satisfaction all round, a turkey 
stuffed with the strong-flavoured gum-asafcetida, known to 
druggists as having a powerful odour, and a persistent taste of 
garlic (with anti-spasmodic medicinal effects). It is the concrete 
juice from the roots of several large umbelliferous plants belonging 
to the genus Ferula, having a bitter, acrid taste, whilst consisting 
of resin, gum, and an essential oil which contains phosphorus, and 
sulphur. In Persia, and Afghanistan, this sap is collected also 
as a culinary condiment to be employed by the Indian cook, 
but in such infinitesimal quantities as to suggest rather than to 
convey the actual flavour. With curry, and rice, it is found to 
be delicious when skilfully combined. A Royal Academician 
who was noted among his friends for making an exquisite salad, 
always passed asafcetida over the bowl. John Evelyn makes 
reference to this “ fcetid asa’ as highly prized at classic Delphi : 
‘“‘ Nor are some of our modern skilful cooks ignorant of how to 
condite it, with the applause of those who are unaware of the 
secret.” Pureira tells of a noted gourmet, who assured him that 
‘the finest relish which a beefsteak can possess may be com- 
municated to it by rubbing the gridiron on which the steak is 
to be cooked with asafcetida.’’ The gum in moderate quantity 
acts on all parts of the body as a wholesome stimulant, enlivening 
the spirits, and at the same time improving the vision; it 
quickens the appetite, and invigorates the digestion, particularly 
in persons of a cold, languid temperament. 
The late Archbishop Magee was once asked, or rather 
volunteered the reply, that “the two things which tired him 
most in his clerical administrative consecrations, were the 
hymn, ‘The Church’s One Foundation,’ and cold chicken 
for lunch afterwards.’ As compared with lean beef, which 
contains eighty-six grains of proteid food in an ounce, the flesh 
of the common fowl contains eighty grains. 
In cases of wasting, bloodlessness, and great prostration 
of strength, the fresh blood of animals, such as fowls, 
mixed with warm wine, or milk, punch, warm lemonade, or 
coffee, and taken immediately, or before its coagulation ensues, 
proves highly useful. It relieves extreme weakness (as in a case 
of flooding), restores the bodily warmth, and circulation, acting 
better, and more promptly, it is said, than transfusion of human 
blood from vein to vein. The fresh blood of two or three 
chickens should be given thus in twenty-four hours, according 
