184 FARMING FOR LADIES, [chap. tiii. 



Which, calculating the expense of food, as al- 

 ready stated, at 1/. 18^. bd., shows the cost to 

 be under threej)ence per pound. 



On the consumption of this food, and of 

 the flesh of poultry, it should also be recol- 

 lected, that eggs lose nothing in weight on 

 being dressed, while roasted beef or mutton 

 loses one-third, and a fowl is picked to the 

 bone without the loss of a fraction of meat. 

 We, indeed, tried this experiment by dining 

 one day, tete-a-tete, with a friend upon a roast 

 fowl, and the next upon as much loin of mutton 

 as the fowl cost. The broiled remains of the 

 fowl were amply sufficient for the breakfast of 

 two persons of moderate appetite ; but that 

 of the mutton was not worth bringing to table. 



Further, it may be remarked, that poul- 

 terers never throw away the offal of fowls ; 

 and, in point of strict household economy, the 

 heads and neck, the greater part of the en- 

 trails and the feet, if put into a Papins di- 

 gester (which no housekeeper should be with- 

 out), will make strong jelly. The very feathers 

 are saleable ; or may assist in stuffing cushions 

 or servants' beds. 



As few eatables are more delicate at a 

 breakfast-table than a new-layed egg, so, no- 



