194 GOOSEBERRIES. 



Wild turkey may be stuffed with oysters, and served with 

 oyster-sauce, or if the turkey be fat and rich, the made gravy 

 of the pan may be seasoned with mushroom catchup ; or better 

 yet, the small button mushrooms, stewed in butter, cream, 

 and seasoned with a little salt and pepper, may be poured 

 hot over the turkey, the made gravy being served in a boat. 

 If the turkey be tough, it should be boiled half an hour in 

 water seasoned with salt, and a bunch of celery or sweet 

 herbs, and be well basted in roasting. 



Since steam plays with such vivacity between the old 

 and new country, we exchange with our cousins of England 

 the exquisite Canvas-back, and take their Pheasants and 

 Scotch Grouse. 



GOOSEBERRIES. The native varieties are little cul- 

 tivated ; our garden sorts are from the North of England. 

 Gooseberry plants are raised from cuttings. The strongest 

 and healthiest shoots of the current year are selected, (cutting 

 off the buds that would go under the ground,) and put about 

 six inches under the surface of a rich, deep soil ; the earth 

 should be pressed closely round the slips, and when they 

 have rooted, in about a year's time, they should be trans- 

 planted into a rich soil. Cuttings may be set out early in 

 spring or fall. 



Gooseberry plants require to be well manured every year, 

 digging in a heavy top-dressing on bearing plants ; they also 

 require close pruning. Lime, sulphur, wood-ashes, mixed 

 into the top soil, are good to operate against mildew, to which 

 disease these plants (especially inferior sorts) are liable ; a cool 

 situation, such as an open border, is also advisable for them, 

 for the same purpose. Should the soil be dry, it must be 

 mulched or covered under the surface with straw and litter. 



If you would train as trees, no suckers must be allowed to 

 grow. Many cultivators prefer the gooseberry and currant 



