horns, Houdans, Wyandottes and Pekin 
ducks. The Langshaus and Rose Comb Brown 
Leghorns are said to be particularly fine. 
High-Class Poultry,— Circular from S. 
K. Willcox, Smyrna. N. T. White Leghorns, 
Wyandottes and Colored Dorkings are the 
specialties. For list of premiums won, prices 
and testimonials, send for circular. 
El. si Tree Poultry Yards.— Circular from 
R. H. Shumway, Lebanon Springs, N. Y. 
Besides the more common breeds. Silver Gray 
Dorkings and White-faced Black Spanish are 
offered. Agent for the Diamond Egg Basket. 
The Practical Poultry Book, published 
by the Associated Fanciers, Philadelphia.—A 
little book of 100 pages given up to a descrip¬ 
tion of the various breeds, and short hints as 
to breeding and feeding. 
Watnong Valley Poultry Yards.— 
Circular from Eugene Hill, Littleton, Is. J. 
Plymouth Rocks and Pekin Ducks. The prize 
Plymouth Rock cock, Watnong Chief, is at the 
head of flock. 
High-Class Poultry. —Circular from R. 
G. Buffington, Fall River, Mass. Ermiuettes, 
Wyandottes. Plymouth Rocks. White Leg¬ 
horns, Light Brahmas and Pekin ducks. 
Bradley Bros., Lee, Mass.— Plymouth 
Rocks and Wyandottes of first-class strains. 
The neatly printed card shows the excellence 
of the birds at the head of this yard. 
Walnut Street Poultry Yards.— Cir¬ 
cular from H. F. Ailing, Newark, N. J. 
Plymouth Rocks. Light Brahmas, and Brown, 
Black and White Leghorns. 
White and Brown Leghorns.— Circular 
from C. A. Peterson. Albany, N. Y. Pictures 
and descriptions of these famous “egg 
machines” are given. 
Black Javas. Circular from N. T. Lattin, 
Gaines, N. Y.—Send for the circular and read 
the good points claimed for these promising 
fowls. 
Meriden Poultry Association, Meriden, 
Conn.—A well established association. Eggs 
and birds of all kinds iu season. 
Bees and Queens. Strawberry Plants. 
—Circular from C. Weckesser, Marshallville, 
Ohio, 
Illustrated Catalogue of seeds from 
the Shakers’ Seed Company, Mount Lebanon 
N. Y.—A well printed pamphlet of SO pages 
containing a list of seeds for sale by the Shak¬ 
ers, as well as brief directions for planting and 
caring for gardens. The good standing of this 
company is generally recognized. 
Maoomber’s Hand Corn, Bean and Beet 
Planter. —Circular from S. M. Maeomber 
& Co., Grand Isle, Vermont. It is claimed 
that this planter is the “simplest, and best in 
the world,” and that with proper care it will 
last a life-time. We have used it with excel¬ 
lent satisfaction, and can recommend it to 
our readers as a first-class article. The high¬ 
est testimonials have been given as to its 
usefulness. The manufacturers state that iu 
case the implement does not give satisfac¬ 
tion they will refund the mouey in every 
case where it fails to perform all that is 
claimed for it. 
for Women, 
CONDUCTED BY HISS RAY CLARK. 
THE “LAY” OF THE INCUBATOR CHICKEN. 
’Twas in an Incubator that 
I first saw light of day. 
Where l with many others 
In my narrow egg-shell lay. 
For one and twenty weary days 
I boiled In slumber deep, 
Till on the twenty-first I burst 
My shell and ’gan to "peep.'’ 
Then ’ueath a cheerful “brooder,” 
Warmed by a coal-oil lamp, 
They put us all so wet and small, 
Out of the cold and damp. 
’Tls fitly called a "brooler,” 
For in it you may brood 
On the fate that, lies before you 
When you’re “ripe” enough for food. 
You’re fattened In this brooder 
Instead of in a coop, 
Until your crop’s so full of food 
You’ve got a case of "roup.” 
If haply you survive the Ills 
With which young chicks abound, 
A full-fledged “broiler" you become, 
Worth eighty cents the pound. 
So little chicks, take wanting now 
While yet there’s ample time, 
And so you may escape the fate 
Which I've here set to rhyme. 
As soon as you are old enough 
Fly off somewhere or other. 
So t hat your young ones may not have 
A "brooder’’ for a mother. 
LADIES AS POULTRY KEEPERS. 
BY ONE OF THEM. 
In many country places, ladies can try their 
hand at keeping poultry profitably. On the 
farm we find many things to do; we have 
THE BUBAL WEW-YflBKEB, 
much of the home-making to look after, all the 
things that add so much to the enjoyment and 
happiness. I think many who wish they had 
some way to have things to adorn and beautify 
the home, and a little independent, income to 
spend as they like, can have it by keeping 
poultry. I would not advise making this all 
one’s business, but taken as a part, adding 
gardening in all its nice variations, which 
makes a good companion for out door work, 
awl gives a fine profit on all investments. 
As a child, I loved the chickens, and late years 
have tried raising thoroughbred fowls of dif¬ 
ferent varieties with very good success. I am 
a constant reader of the best magazines on 
this subject. My earnest attention has been 
given to it, and I believe that head, heart, and 
hands, working together, will bring reward in 
all life’s work, < ven though it be only rear¬ 
ing chickens. After making up my mind I 
could make money raising chickens, I looked 
up varieties to see what would do best here; 
after several trials, I found the rose-comb and 
pea-comb varieties seemed better adapted to 
this section of the country, as we have cold 
Winters, and a frosted biddie cannot give eggs. 
I have fair markets, but. the greatest profit 
comes from selling eggs in the cold months. 
By my experiments, I find May-hatched pul¬ 
lets will not moult in the Fall, and they all will 
usually lie laying by December, and be broody 
by ApriL Ho 1 hatch my chicks generally 
from middle of April to middle of June. 
March-hatched and sometimes April birds 
will moult late in the Fall, but the young can¬ 
not make a new feathering and lay eggs at 
the same time, so they make poor winter lay¬ 
ers, are broody late, giving lato chickens the 
next, season, and these rarely lay well in Win¬ 
ter, but make good summer layers when a year 
old. I find this is not best here, 1 teeause eggs 
are twice as high in Winter as in Summer. It 
is said one dollar will keep a hen a year, and 
a really good hen of any breed will lay 
two dollars’ worth of eggs yearly. At this 
estimate, every hen gives one dollar 
profit, lieside all the chicks raised from the 
flocks. After the fertilizer is l»ought, the mar¬ 
ket fowl aud sale of feathers will pay for all 
the care. Purchase Leghorns in pons of 10— 
a cockerel and nine hens. I find the rose- 
comb gives the most eggs in the cold months, 
aud as good in Summer. I have had the best 
strains of each and do not know of a better 
breed for eggs. The Light Brahmas I now 
have are giving jierfect satisfaction in their 
egg record, and are superior market fowls. 
But there are Brahmas aud Brahmas, I have 
found. There is a great difference in strains 
of the same breed. Many have selected what 
they admire most, aud bred them until their 
idea of that variety of fowls become* fixed, 
and so the strains are obtained. I bought 
some handsome Light Brahmas a few years 
ago, that had been bred to be non-setters, 
which they were, and the next thing to i>er- 
fect non-layers—a hen that does not lay will 
not become broody. I cannot say that I have 
ever been satisfied with any single-comb vari¬ 
ety of fowls. I have tried several standard 
varieties, aud have a few nice Plymouth 
Rocks of noted strains; but they do not come 
up to my wishes or expectations. I should 
say for this State, the Light Brahmas for a 
large fowl; the rose-comb leghorns for eggs; 
a cross between the Leghorn males and Brah¬ 
ma hens, never reversed, are a first-class, 
general-purpose fowl. They are called Dia¬ 
monds, are good size, small rose-combs, pret¬ 
tily marked in some, pure colored in other 
crosses, excellent layers of large eggs, good 
broilers and fine poultry. Wit!! these two 
thoroughbred breeds and their cross-breed I 
can make money on a farm keeping poultry. 
Some like only one breed, but uutil we find 
that “ideal,” one will not do for everything 
with me. I have also had some experience 
with turkeys; but the cholera has pretty well 
cleared them from this State. I like the Pearl 
Guineas, and keep a trio. They prove a good 
guard, giving the alarm to all when danger 
is near. I have also a trio of Rouen ducks; 
they do well. Many are trying their luck 
with ducks of the large breeds in this section. 
The dear, tiny Bantams make up my collec¬ 
tion of fowls. It takes much study and 
patient watchfulness to become thoroughly 
posted on all points in poultry culture, 
treat my birds with loving, gentle care, for 
I admire them and try to have them the very 
best of their kind. 
Merrimack Co., N. H. 
Domestic (Cconomij 
CONDUCTED BY MRS. AGNES E. M. CARMAN. 
POULTRY PITHS. 
three years old—they are at their best when 
only one year old. 
The meat of an old fowl is richer than that 
of a chicken, aud is, therefore, better for boil¬ 
ing, for salads, and for made dishes. 
When dressing poultry be careful not to 
break the gall-bag. It is situated near the 
upper part of the breast bone, and is attached 
to the liver. 
Always add a minced onion to the stuffing of 
a goose or duck. 
Youug Guiuea fowls are good, eaten either 
roasted or stewed. 
Put a teaspoonful of soda into the water used 
for washing poultry. 
A small pair of tweezers is an excellent in¬ 
strument for removing pin-feathers. 
When picking feathers from a fowl that has 
been scalded, place it with its head towards 
you, pulling the leathers away from you. 
According to Marion Harland, there is no 
direr disgrace to our Northern markets, than 
the practice of sending whole dead fowls to 
market. 
The secret of having a juicy, tender, roast 
turkey or fowl, is iu basting it often and cook¬ 
ing it enough. 
The cleaner the diet of poultry the more 
delicate the flavor. 
“Green geese” are young geese that have 
been well fed and killed when from two to 
four months old. They are delicious eating. 
Chicken feathers if properly treated will 
make pillows which are almost as light as 
those of gee9e. Use only the downy, entire 
feather, stripping all of the others from their 
shafts. To kill the rancid odor, wash through 
a warm water to which you have added chlor¬ 
ide of lime—a spoonful to a gallon of water— 
ami dry in an open oven. 
The practice of dry-picking poultry while 
they are suffering their death throes, seems to 
us unnecessarily cruel. 
A CHICKEN TALK 
ANNIE L. JACK. 
One of the students of the family has just 
returned home from his winter session at 
school, and we had some fowls cooked in his 
honor. “Oh, turkeys!” he said, at which we 
all laughed for they were Plymouth Rocks, 
though larger than one or two of the turkeys 
we had used through the Winter. I like the 
ultove mentioned fowls better than any we have 
tried yet as a table fowl; but have often proved 
by exjjerience that the good quality of a 
chicken depeuds as much on feeding as on 
breed, and a great deal depends upon the 
method of cooking. Fed upon grain and clean 
serai® from the kitchen, they will be better in 
flavor than if carelessly tended, and coarsely 
fed. 
In our household we enjoy chicken fried, as 
is customary at the South. Cut into pieces, 
dip each piece into water, then sprinkle with 
flour in which salt aud pepper have been 
mixed. Have plenty of lard in your pau aud 
fry, with a cover over them, arrange on a hot 
dish when done and pour over the gravy, 
to which has been previously added a little 
cream thickened with flour. Pour this over 
the chickens ami serve hot. Another method 
of using up boiled chicken, which is generally 
very tasteless, is to afterwards cut in pieces 
and broil; then make a sauce of mustard, vine¬ 
gar, Worcester sauce, in proportions to suit 
the taste, boil together with a Bmall bit of but¬ 
ter, and pour over the dished chicken. Some 
people prefer macaroni, aud use rice with the 
chicken. And, again, it is put into the shape 
of lamb chops, egged aud bread-crumbed and 
fried in 1 toiling lard. 
I think there is nothing that can be made 
into so many varied dishes as poultry, from 
the egg to the aged hen, that can lie xlovoly 
cooked tender, if stcweil, without any hurry. 
Farmers’ wives who neglect to have early 
spring chickens, miss one. of the very daintiest 
dishes, with which to treat their households iu 
the summer months. Witb green peas or cauli¬ 
flower, or any of the early vegetables, this 
meat is a delicacy, and it is something within 
the reach of all country jieople with the 
knowledge that they are fresh and good. 
POULTRY FOR WISCONSIN. 
The breed of jxmltry which we have found 
to be the most desirable for table use as well 
as for eggs, is a cross between the Plymouth 
Rock and the native fowls. I suppose that 
stockmen would call them grades. The pure 
breeds seem to lie too tender to flourish with 
the care that ordinary farmers can give them. 
MRS. B. C. DUNLAP. 
DAINTIES FOR THE DELICATE. 
Don’t feed poultry for a day before killing. 
The lower end of the breast bone of a young 
turkey will lie soft and easily bent. 
Geese are not fit for cooking after they are 
Chicken broth may be given to a patient 
recovering from a fever. Cut a fowl weigh¬ 
ing three pounds into pieces, put into two 
quarts of cold water, and cook until the meat 
MAY a 
falls into pieces. Strain it, skim off every 
particle of fat, add two tablespoonfuls of rice 
anti a little chopped parsley; if the patient is 
very ill, omit the parsley: simmer until the 
rice is done and the broth reduced to three 
pints. Never season too highly a soup in¬ 
tended for a sick person. 
Mutton broth can lx- made in the same man¬ 
ner, allowing a pound of neck of mutton for 
each pint of broth. Put thin wafer crackers 
iu the oven for a moment and serve them with 
these broths. 
A very nutritious jelly is made with chicken 
and Ceylon moss. Make a chicken broth as 
above, adding four ounces of the moss wh>u ' 
it is first put over the fire. Omit the rice and 
parsley, skim off the fat, season only with 
salt, and strain through a jelly strainer into 
small cups and eat cold. 
A very tempting dish is made by reducing 
a quart <>f chicken In nth to less than half 
that quantity by slow boiling; strain into a 
plain mold, and let it stand while you broil a 
neat fillet that you have reserved from the 
breast, of the chicken. Season this, and put 
it into the mold of reduced broth, which must 
be placed on ice until it hardens. Turn out 
on a small oval dish and decorate with pars¬ 
ley. palmetto. 
BONED TURKEY. 
In answer to Mrs. V. as to how the above is 
prepared, we will republish the plaiu direc¬ 
tions given in Rural of Oct. 21, 1882. We 
would suggest that the novice make her first 
attempt upon a chicken, ami judging from our 
own experience, she will have occasion to call 
into practice the good old saw ‘ If at first, et 
“Get a turkey that has not been frozen— 
freezing makes it tear easily. Bee that every 
part is whole: one with a little break in the 
skin will not do. Cut off the legs iu the joints, 
and the tips of the wings. Do not draw the 
bird. Place it on its breast, ami with a small, 
sharp, bowing knife, cut in a straight line 
through to the btme, from the neck down to 
that part of the bird where there is but little 
flesh, where it is all skin and fat. Begin at 
the neck and run the knife between the flesh 
and the bones unt.il you come to the wing. 
Then cut the ligaments that, hold the bones 
together and the tendons that bold the flesh 
to the bones. With the thumb ami forefinger 
press the flesh from the smooth bone. When 
you come to the joint, carefully separate the 
ligaments and remove t he bone. Do not try 
to take the boue from the next joint as that is 
not in the way when carving, and it gives a 
more natural shape to the bird. Now begin 
at the wish-bone aud when that is free from 
the flesh, run the knife between the sides an l 
the flesh, always using the fingers to press th • 
flesh from the smooth bones, as, for instance 
the breast-bone aud lower pat t of the sides. 
dV ork around the legs the same as you did 
around the wings, always using great care at 
the joints not to cut the skin. Drawing out. 
the leg-bone-s turns that part of the bird inside 
out. Turn the bird over and proceed in the 
same manner with the other side. When all 
is detached, carefully draw the skin from the 
breast-bone, then run the kuife between the 
fat and bone at the rump, leaving the small 
boue in the extreme end, as it holds the skew 
ers. Carefully remove the flesh from the 
skeleton, and turn it right side out again. 
Rub into it two tablespoonfuls of salt aud a 
little pepper and fill with dressing. Sew up 
the back and neck and then the vent. Truss 
the same as if not boned. 
Take a strong piece of cotton cloth, and pin 
the bird firmly in it, drawing very tight, at 
the legs as this is the broadest place, and the 
shape will uot lie good unless this precaution 
is taken. Hteum three hours, then place on a 
buttered tin sheet, which put in a bakiug-pau. 
Baste well with butter, pepper, salt aud flour. 
Roast one hour, bustiug every ten minutes 
aud twice with stock. When cold, remove the 
skewers and strings, aud garnish.” 
DOMESTIC RECIPES. 
KHICASSK1CD CHICKEN. 
Joint your chicken nicely, put into a pot 
and nearly cover with boiling water, adding 
salt and pepper, allow one-fourth of an hour 
for each pound, and boil slowly. When done, 
thicken tho gravy with flour wet with cold 
water, boil n minute or two longer, then serve 
on a platter lined with nicely toasted home¬ 
made bread. If u nice buscuit crust, is added 
IRijsiffUattfOttiei gidvettWttfl. 
Whan Baby waa aick, wa gava her CaetorU, 
When aha waa a Child, aha cried for Caatoria, 
When aha became Mias, aha clang to Caatoria, 
Wbau lha had C’Uldran, aha gara thaoi Caatoria,, 
