YORK SOCIETY. 71 



©tlierwise than what tbcj^ have got from my field since they were 

 two weeks old, until within one week. Last year I raised 

 twenty-four of the same breed, and sold them in Portland mar- 

 ket at twenty cents per pound ; the gobblers weighing from ten 

 to eleven and a half pounds. 



I also present eighteen hens of the breeds of Cochin China, 

 White Dorking, and' Black Spanish, whicli have laid on on aver- 

 age ten eggs per day during the last year ; also about sixty-five 

 chickens of the above breeds, with nine of the Bolton Greys. 



I sold last year, in September, six chickens of the Cochin 

 China breed for $4.64. I also sold six at Thanksgiving time? 

 averaging five and a half pounds each, for $6.60. 



Another competitor (name not given) on fowls says: "My 

 opinion is that Cochin Chinas are as good as any other if rightly 

 fed, but will not compare with others when left to seek their 

 own living, they being very destitute of activity; and from this 

 fact I am induced to deem them the best for farmers to keep, 

 as they commit less depredation upon his crops than others." 



Statement of E. G. Collins^ Saco. I offer for premium 

 cross breeds and the Brama Pootras : mode of feedino; is waste 

 from the factory boarding house, mixed with meal and a little 

 corn. They have laid remarkably well, thirty-seven hens have 

 laid upwards of three hundred dozen eggs from February to 

 October 1 ; besides I set two hundred eggs. All ray fowls, 

 turkeys, ducks and hens, have laid all the time, except a short 

 time when sitting. For size and producing eggs, and fine fowls, 

 managing and keeping cheap, I think I have superior fowls. 

 I love to take care of and raise them, as well as I love their 

 eggs and meat well cooked by a good housewife. 



Preserves. 

 Statement of Mrs. A. H. Jellison, Biddeford. These citron 

 preserves are prepared first, by scalding in alum water till 

 transparent, then taken into a wire sieve for the purpose of 

 draining. To each pound of loaf sugar add one gill of water, dis- 

 solve, skim, then add your citron; scald about twenty minutes; 

 cool it, and then add lemon sufficient to give it flavor. These 

 preserves have been made one year Avithout being scalded but 

 once. 



