FOWLS. 179 



flour into a lump of butter, chopping a few oysters, and when 

 it begins to heat, adding half a cup of cream, and the beaten 

 yolk of two eggs. Stir it, and remove when it comes to a 

 boil. Serve in a boat. 



ROAST FOWL. 



Having dressed and trussed them, place them before a 

 good fire, with a little salt put to a pan of water, or if you 

 have a tin-kitchen, put the salted water directly into the 

 bottom of it. Baste with this \vater till the fowls begin to 

 brown, when baste "with fresh butter. Make the gravy by 

 boiling the necks, gizzards, hearts, and liver; remove the 

 first, and chop the giblets fine ; thicken with browned flour, 

 rubbed into a piece of butter. Serve in a boat. 



The Turkey (Meleagris gallo-pavo) was found in America 

 by the Spaniards. In his wild state this bird is black in 

 plumage, variegated with bronze and glossy green, and the 

 extremities of his quills are tipped with white. 



While young they are exceedingly tender, and if not 

 properly cared for die off rapidly. The turkey-hen lays from 

 twelve to twenty eggs ; she seeks" out-of-the-way places to lay, 

 and must be watched, her egg removed daily, and a porcelain 

 one substituted. 



When the turkey-hen desires to set, she must be cooped 

 if she evinces restlessness, and her eggs be placed under her. 

 The turkey sets on her eggs thirty days. When the young 

 are pipped or born, they must never be handled, but be kept 

 dry and warm, and be fed on bread-crumbs soaked in milk, 

 or scalded meal, and boiled rice. Separate the hen from 

 her young, otherwise she will devour their food. The 

 turkey is a close setter, and should be supplied with fresh 

 food and water ; but after her young are hatched, she is apt 

 to take them to great distances, without measuring their 

 ability to keep pace with herself; for this reason, it is better 



