Supplement to the " T^ropical Agncmturisl.'' [June i, i§6S. 
breeding pen. It may be necessary to use the 
knife to remove tlie cheesy matter by making a 
cut below the eye, extract as much offensive 
matter from the mouth as possible, wash out all 
the parts with a mixture of plienyle and water, 
apply crude phenyle to the bad parts in the 
mouth, and ns a medcinf, if none of the adver;ised 
"roup cures " ;ire aviiiluhle, add sulphate of iron 
to tlie drinlcing water, or Parrish's chemical food. 
Feed only on soft food, seasoned with a little salt, 
gitiger, and cayenne pepper. The fullowing 
prescription is recommended by Lewis Wright : — 
Balsam copaiba, loz. 
Liquorice in powder, 4 drachms. 
Pepperine. 
Add sufBcient magnesia to make a mass, into 60 
pills, giving one morning and evening. 
Eoup, in a dijihtheric form, occasionally afl'iCta 
a single bird iti an otherwise healthy yard; in 
which case immediatel.y isolate the infected bird. 
The symptoms are a sudden and general depression 
and loss of appetite, accompanied by a swelling 
in the eye and a growth in the throat. Keep up 
the bird's strength by feeding on beaten-up egg. 
Extract the cheesy matter from the eye, and 
touch the spot where it was extracted from with 
a minutp speck of pure phenyle ; also apply some 
to the^outh. Other prescriptions for the same 
complaint are to paint the diseased mouth or 
throat with sulphate of zinc or the following :— 
1 drachm carbolic acid 
3 drachms sulphurous acid 
^ oz. tincture perchloride of iron 
I pz. glycerine. 
Scaly Leg is an unsightly affection of the shanks, 
consisting of a growth of scales and lumps, which 
are a source of considerable irritation to the fowl. 
A minute insect, invisible to the naked eye, is the 
cause of this disease, which by some authorities 
is said to be infectious, but such has not been my 
experience. It is fortunately easily cured by first 
removing as much of the growth as possible by 
means of soap and water applied by a nail brush. 
Then, with a small bit of wood, remove all growth 
from under the scales without bringing blood. 
Then tlioroughly rub in a mixture cf sulphur and 
lard. One or two applications generally affect 
a cure. — West Australian Journal of Agriculture. 
HOUSEHOLD HINTS. 
The banana is one of the most uourisliing of 
fruit?-. The amount of nutrient material contained 
in a pound of bananas is almost equa In sustain- 
ing value to that found in a pound of beefsteak, 
The amount of uitrogcnoufi or albuminous sub- 
Btance found iu banana is about 5 per cent, 
la the dried banana the proportion is about 20 
per cent, or one-fifth. A gruel made of dried 
banana flour is not only highly nutritious but 
in the highest, degree wholesome, and is often 
tolerated when ordinary farinaceous prei)aration 
and milk are promptly rejected. 
Cut flowers will keep fresh much longer if a 
Btuall c|uaulity of alum is added to the water iu 
which they are placed, A solution should be made 
by dissolving the alnm in hot water, allowing 
it to cool and then adding fresii water in about 
the proportion of a pint to a table-spoonful. 
The leather coverings of chairs and writing 
tables may be renovated by being well-brushed 
and dusted, then rubbed lightly over with a soft 
brush dipped in white of egg beaten to a froth. 
The leather when dry will appear quite fresh again. 
GriNGEB Pumpkin. — Peel and slice 3| Ib^. of 
pumpkin, place in a preserving pan with 2^ lbs. 
of sugar and let it stand over night. In the 
morning drain off the juice and add to it two 
lemons sliced and 2 oz. of ginger-root. Boil 
until the syrup is thick, tlien drop in the 
pumpkin and b:iil until cooked through. 
Lemon ob Orange Chips.— Cut the fruit 
lengthways and take cut all the pulp and soak 
the rinds in salted water for three days. Cut 
into cliips and boil in plenty of watsr until very 
tender, then place on a sieve to drain, make a 
syrup with a pound of sugar to every one of rind, 
and a pint of water, and boil the chips in it until 
the syrup candies on the chips and round the sides 
of the pan. Then take them out and sprinkle 
freely with pulvirised loaf sugar, arrange them 
on a hair sieve, place in a cool room, and let the 
sugar harden. When dry and firm pack in 
layers in boxes with rather thick paper between. 
Orange Snow. — Soak one ounce of gelatine 
in a gill of cold water till very soft, then a gill 
of boiling water and two ounces of castor sugar. 
Pass three oranges through a sieve and add to 
the gelatine and sugar. Stir all together over 
the fire till just on boiling point, then remove 
from the fire, and when cold and nearly stiff 
whisk to a stiff froth, whipping in the whites of 
three eggs. When all is stiff and very white, 
pile in the centre of a glass dish and edge with 
sponge fingers. If this is not sufficiently flivoured 
with orange for your taste simmer a piece of the 
peel with the gelatine, and take it ont before 
adding the whites of eggs. 
Tomato Satjcb.— Boil 40 lb. of tomatoes to 
a pulp without adding water, strain to take out 
seeds and skins ; add 2 quarts vinegar, 3 lb. 
sugar, ^ lb. salt, 2 oz. garlic. 2 oz. allspice, 
1^ oz. cloves, 1^ oz. black pepper corns ; 1 oz. 
cayenne; simmer gently for five hours till thick 
as cream, bottle and cork when cold. Strain 
through a piece of strong mosquito not. Tie the 
spices and garlic in a net, which saves straining 
a second time and does not waste the sauce. — ■ 
Tomato Savoury. — Scald three ripe toma- 
toes, peel them, and remove the seeds, bake 
until tender, and mash through a sieve. Add 
1 oz. of fine breadcrumbs, 1 oZ. of grated cheese) 
two well-beaten eggs, salt and pepper to taste. 
Have ready some croutons of fried bread. Stir 
the tomato and egg mixture together in au 
