Broiled Squab, and That Sort of Thing 143 



oughly well-provided life, socially and economically, 

 intellectually and spiritually. 



I put the emphasis on the squab, because it so pal- 

 pably represents the good things that the few now 

 have and that the many ought to have, and may readily 

 have when they shall have learned to make the most of 

 their environment. 



Coming to the practical side, we find that the minia- 

 ture pigeon-loft, sufficient for the needs of the average 

 household, goes admirably with the garden home. It 

 is another of the industries that is now handled inten- 

 sively, as we have seen in the case of chickens and rab- 

 bits. Pigeons are easily cared for and less liable to 

 disease than some other kinds of fowl, because of their 

 good habit of taking frequent baths. It seems like a 

 miracle, but in from four to six weeks the fat little 

 squab, weighing about a pound, is ready for the table. 

 It is perfectly feasible to have squabs once or twice a 

 week, instead of perhaps once or twice a year, as is the 

 case of most people who have to buy them in the market 

 or restaurant. They may be cooked, of course, in sev- 

 eral different ways, and are often stuffed and baked. 

 Served in this manner, with plenty of fresh vegetables 

 and fruit from the garden, they do very nicely as the 

 piece de resistance for even ceremonial dinners, when 

 visitors are entertained, and the family wishes to make 

 the best impression. 



There are many kinds of pigeons, including the well- 

 known Homer. The Red Carneaux are perhaps the 

 favorite in the market. The biggest member of the 

 family, curiously enough, is called the "runt." This 

 produces a 2-pound squab, very fine for home use, but 



