52 
AMERICAN AGRICULTURIST. 
[February, 
How to Carve a Turkey. 
Several have suggested that, having told 
how to cook a turkey, last month, we should 
supplement that article by one showing how 
to carve it. It is easy for almost any one to 
Fig. 1.— CARVING A TURKEY. 
learn how to divide a turkey respectably, but 
to do it skillfully is an accomplishment which 
can only be acquired by those who have a 
talent in that direction. Every boy—indeed, 
every girl (for the most skillful carver we 
ever saw was a woman) should learn to 
carve. In carving a turkey, as there is con¬ 
siderable difference in practice as to details— 
we will briefly give our own method in carv¬ 
ing for a family not large enough to require 
the whole turkey at one meal. For a large 
company, a skillful carver places his fork in 
the bird, and does not remove it until the 
whole is divided, and in carving but one side 
all cutting should be done before taking out 
the fork. The turkey, having all strings and 
skewers used in trussing removed, is placed 
on the table with its head (or neck) at the 
carver’s left hand. A skilled carver will not 
rise from his seat, but most persons find it 
more convenient to stand while carving. 
First insert the fork firmly, as indicated in fig. 
.1; then remove the whole leg and thigh by a cut 
biown at a ; next remove the wing by a cut, 
as at b, letting these parts lie on the platter. 
Then cut downwards as many slices from the 
breast—the white meat—as there are persons 
to be served (as shown by the lines at c); then 
make an opening into the cavity of the bird 
at a place now hidden by the leg, for dip¬ 
ping out the stuffing. Next separate the 
leg (drumstick) from the thigh, or second 
joint; the platter should be large enough to 
allow this to be done upon it, but if there is 
not room, a plate must be used. To hit the 
joint, notice the movements in an uncooked 
turkey; it is indicated 
by a line in fig. 2; and 
the separation is easily 
made with the right 
cut. The thigh, or 
second joint, should 
yield at least three 
portions ; one with the bone, and two with¬ 
out, and a piece of this, with a slice from 
the breast served, unless some one is known 
to prefer a part of the drumstick — as 
many do—the thigh and drumstick will 
usually make three portions of dark meat, 
each; some prefer all white meat, and their 
liking, if not known, should be asked. Al¬ 
ways lay the pieces outer, or skin side up, 
and add a small spoonful of stuffing. Unless 
the preferences are known, it is proper to ask 
if stuffing will be taken, and in doing this, do 
not be affected and call it “ dressing”—which 
it is not. The carver’s task ends with supply¬ 
ing each one as above mentioned, and the 
plate goes to the server of vegetables. If 
there is an old person present, or one known 
to be particular as to food on account of im¬ 
perfect teeth, there is a choice bit just below 
where the thigh is removed, known to many 
Fig. 2.—A LEG. 
as the “ tenderloin,” which is easily removed. 
The side-bone, which many carvers reserve 
for themselves, is removed by placing the 
knife in close to the rump and pressing it to¬ 
wards the head, when a thin plate of bone 
will come away with some choice pickings 
upon it. The wish-bone may be removed by 
cutting down from above, as shown at d, d. 
There is a side-bone to which the wing is at¬ 
tached, the removal of which is not difficult, 
but it cannot well be described. The wing 
gives one good cut, that nearest the body, 
and this may be served as white meat. If 
one side of the turkey is not enough for the 
company, the other is to be proceeded with 
in the same manner. The best way to learn 
to carve is to carefully watch an expert, and 
note his operations. A close examination of 
the turkey before it is cooked will help in giv¬ 
ing a knowledge of the position of the joints. 
Bee Notes for February. 
BY L. C. ROOT. 
Bees need no other care during the present month 
than to keep the rooms where they are stored suit¬ 
ably ventilated and at a proper temperature. The 
frequent inquiries, at this season, as to the best 
feeder to be used, proves that many have not fur¬ 
nished their bees with sufficient stores to carry 
them through the winter. I am positive that our 
good yield the past season was very largely due to 
the fact that our bees were in fine condition in the 
spring. Still if I had bees without sufficient honey 
at this season of the year, I should make an effort 
to save them. The first thing necessary is good 
food. Do not take the advice of some, and use cheap 
food, made from grape sugar which they recom¬ 
mend. We know of nothing better than best “ A ” 
sugar. Next in importance is the manner of pre¬ 
paring and feeding it, as this should differ accord¬ 
ing to the season. In winter, the food should be 
as free from moisture as is possible, and be placed 
where the bees can have ready access to it. Pre¬ 
pare a piece of board of suitable thickness, just 
large enough to cover the top of the frames, and 
not allow the warmth to escape. Nail cleats on one 
side, at each end, to prevent warping, and with a 
sharp chisel scoop out the center of the board, 
forming a trough large enough to hold as much 
as it is desired to feed. Then make a quantity of 
candy as follows : Put the sugar in a saucepan with 
a little water and a small proportion of flour and 
boil, stirring it until it begins to grain. Pour this 
candy into the trough described, and when suffi¬ 
ciently cooled remove the cover of the hive and 
invert the board upon it, so that the food comes over 
the cluster of bees. This being the warmest place 
in the hive, the bees can secure the food most 
readily. As to the best method of feeding liquid 
food, there is variety of opinion. I would not ad¬ 
vise the feeding in the liquid form at this season, 
but as in spring a feeder for this purpose will 
be needed, I give my preference. 1 think that the 
THE VAN DEUSEN FEEDER. 
Van Deusen feeder, shown in the engraving answers 
all the requirements better than any other. This is 
filled, as shown at the left hand, and when inverted 
and placed over the opening at the top of the hive, 
no honey or syrup will escape, except as it is taken 
by the bees. As I am an earnest advocate of in-door 
wintering, I urge the readers of these Notes to care¬ 
fully observe the results of the severe weather of the 
present winter upon the bees being wintered out of 
doors. I admit that they may be safely wintered’ 
out of doors during milder winters, but I think the 
experiences of the present season will convince 
many beekeepers of the necessity of adopting some 
system of wintering their swarms adequate to the- 
emergencies of our uncertain northern climate. 
The “ Kennett Nose-Bag.” 
When a feed of oats is placed in one of the com¬ 
mon cylindrical canvas nose-bags, the horse gets 
on well for a while, but as he soon lowers the line 
at which the oats stand, the food gets beyond reach. 
There are the oats, but when the animal’s head is 
lowered to reach them, the attachment of the has* 
ket remaining the same, the food recedes also, and 
the poor animal is made to rehearse the part of 
Tantalus. If there is any support near by against 
which the horse can push the bag towards his- 
mouth, he often makes intelligent use of it. Gen¬ 
erally the last portions of his ration can be but par¬ 
tially secured by jerks and flirts of the bag, which 
effect but little else than a scattering and waste of 
oats. Many kind-hearted teamsters unconsciously 
practice cruelty to animals by the use of badly- 
shaped and poorly fitted nose-bags. The remedy 
for this trouble is so simple, that on seeing it, one 
wonders that it had not been thought of long ago 
—merely to make a nose-bag that is not attached to 
a horse’s head solely. At the annual exhibition of 
the Royal Agricultural Society at Carlisle, England, 
In July last, the “Kennett Nose-bag” was exhibited, 
and the contrivance thought of sufficient impor¬ 
tance to be figured in the recent volume of the 
Journal of the Society, from which we reproduce 
the engraving. The bag is in shape “like a sock 
cut off at the ankle,” or as we should say, a stock¬ 
ing-foot. The open part receives the horse’s nose, 
where are straps for fastening it to the head-gear, 
and two ample ventilating eyelet-holes. The toe, 
or small end of the bag is attached to a strap 
which passes around the horse’s neck. It needs 
no description to make it evident that when the 
horse lowers its head the grain will run down to 
within reach of his lips. A trial demonstrates the 
utility of the affair. Whether it is called “ Ken¬ 
nett ” from the inventor, or the place where the 
nose-bag was made, we are not informed, but it 
was exhibited by a person with another name. 
The Difference of a Dollar In a 
Seed Sower.—The difference between $5 and 
$6 in the price of an article, may make all the 
difference between doing business at a loss or at a 
profit. The Goodell Company, Antrim, N. H., no 
doubt think this is the case. They sent an adver¬ 
tisement of the “ Cahoon Seed Sower” at $6— 
which is the regular price of that excellent imple¬ 
ment. When the announcement appeared it read 
with most provoking distinctness, “Price $5.” 
Of course “nobody did it,” or as the daily papers 
have it: “ The types made us say ” $5 instead of $6. 
We greatly regret the annoyance this error must 
cause both customer and manufacturer. All we 
can do to make amends is to say very distinctly 
that the price of Cahoon’s Seed Sower is not $5— 
but is Six Dollars, and the sower is cheap at that. 
Tlie Exportation of Apples to Europe 
during the past year has been unprecedented in its 
extent. Messrs. W. & C. Smith, Dey St., who ex¬ 
port only selected fruit, have kept us advised as 
to the exports for each month, and we now give the 
