January 13. 
THE COTTAGE GARDENER. 
291 
Poland Fowl (Silver).— Class 33.— Exceeding one-year-old. 1/1. 
First prize, Mr. Parkins Jones, Fulham. 
Poland Fowl (Silver). —Class 34.—Chickens of 1853. 1/2. First 
prize, Mrs. Assheton Smith, Tidworth. 173. Second prize, Mr. Ed- 
wards, Lyndliurst. . 
Cross between any Breeds.. —Class 35.—Birds exceeding one-year- 
old. 175. First prize, Mr. Attwater, Cheltenham. (Dorking and Malay.) 
174 . Second prize, Mr. Fooks, Tarrant Monekton. (White Dorking and 
White Cochin.) . 
Cross between any Breeds. —Class 3G.—Chickens of 1853. 188. 
First prize, Mr. Attwater, Cheltenham. (Dorking and Malay.) Age, 
seven months. 183. Second prize, Mr. Fooks, Whitchurch, Dorset. 
(Cochin and Dorking.) Age, six months. 
Bantams (Gold-laced).— Class 37.—199- First prize, Mr. J. Crane, 
Jun., Tolpuddle, Dorset. 198. Second prize, Mr. J. J. Fox, Devizes. 
Bantams (Silver-laced).— Class 38.—201. First prize, Mr. Cateels 
Cooper, Guildford. . „ _ _ „ 
Bantams (White).— Class 39.-204. First prize, Mr. J. P. Mew, 
Cowes, Isle of Wight. 206. Second prize, Mrs. Assheton Smith, Tid¬ 
worth House. „ . 
Bantams (Black).— Class 40.—214. First prize, Mr. J. Fox, Devizes. 
Bantams (Any other variety).— Class 41.—220. Second prize, 
I Mr. W. Symonds, Milborne St. Andrew. (Silk.) 
Geese.— Class 42.—231. First prize, Mrs. Pinnegar, Coombe. 224. 
I Second prize, Mr. Edwards, Lyndhurst. (Whole class commended.) 
Ducks (WniTE Aylesbury)- —Class 43.—236. First prize. Mr. 
1 Edwards, Lyndhurst. 235. Second prize, Mr. W. Fooks, 1 arrant 
Monekton. Age, nine months. (Whole class commended.) 
Ducks (Rouen).— Class 44.-242. First prize, Mr. H. Fookes, 
Whitchurch. 246. Second prize, Mr. John Wickham, Sutton Scotney. 
Ducks (Any other Variety). —Class 45.—248. First prize, Lady 
M. Macdonald, Liphook, Hants. (Buenos Ayres.) 
Turkeys.— Class 46.— Birds exceeding one-year old. 262. First prize> 
Mr. R. Waters, Boscombe. 264. Second prize, Mr. C. Smith, Durnford. 
1 (Whole class commended.) . . 
! Turkeys.— Class 47— Birds hatched in 1853. 268. First prize, Mrs. 
Attwater, South Newton. (Copper-colour.) 272. Second prize, Mr. 
Symonds, Gorwell. (Bronze.) (Whole class commended.) 
Distinct Varieties.— Class 50.—280. First prize, Mrs. Assheton 
Smith. (White Polands.) 277- Second prize, Dr. Burney, Gosport. 
(Ptarmigans.) 
Distinct Variety — Chickens.— Class 51.—287. First prize, Mr. 
Cave, Hartley Row. (Bramah Pootra.) Age, five months. 289. Second 
prize. Miss Bathurst. (Silk Fowls.) 
HARDY BORDER PLANTS. 
(Continued from page 208.,) 
ACONITUM PANICULATUM. 
PANICLED WOLFSBANE OR MONKSHOOD. 
I 
This is a very desirable kind, having flowers large, and 
of a pale blue colour. It is said to be a native of France, 
and introduced to this country in the year l8l. r ). Its roots 
are tuberous, supported by a large mass of fibres. It is 
readily increased by division in the spring months, when it 
first puts up its leaves. The roots may remain in the same 
spots for many years without injury, or becoming too wide 
and straggly, its stems rise, according to the soil and situa¬ 
tion, from three to five-and-a-half feet in height. They are 
much branched upwards, the branches being somewhat 
twisted, and panicles straggling. The upper part of the 
flower, or helmet, is conical, or half-circular, and the spur 
short, thick, and a little spiral. The leaves are deeply cut, 
or lobed; the segments saw-toothed, and curved upwards 
at the points. 
There is a great similarity in the growth of this species 
and of the variegatum, both in the shape and cut of the 
leaves, the manner of branching stems, and the form of its 
expanded blossoms. 
It is a very ornamental plant, but, of course, from its 
height, it should form a bunch in the back or centre row 
in the borders or beds. It flowers from the end of June 
to the end of August. T. W. 
OUR CONTEMPORARIES. 
The Family Friend.—M ost unreservedly and strongly 
do we recommend this little monthly periodical to our 
readers. Its very varied contents are full of amusement 
as well as instruction. The illustrations, also, are ex¬ 
cellent. As somewhat relative to our own subjects, we 
quote from it the following, on Salads. 
“ Salad. — The herbs and vegetables for a salad cannot he 
too freshly gathered. They should be carefully cleared from 
insects and washed with scrupulous nicety; they are better 
when not prepared until near the time of sending them to 
table, and should not be sauced until the instant before they 
are served. Tender lettuces, of which the outer leaves 
should he stripped away, mustard and cress, young radishes, 
and occasionally small green onions, (when the taste of the 
party is in favour of these last), are the usual ingredients 
of summer salads. Half-grown cucumbers sliced thin, and 
mixed with them, are a favourite addition with many per¬ 
sons. In England it is customary to cut the lettuces ex¬ 
tremely fine ; the French, who object to the flavour of the 
knife, which they fancy this mode imparts, break them small 
instead. Young celery alone, sliced and dressed with a rich 
saladjmixture, is excellent; it is still in some families served 
thus always with roast fowls. Beet-root, baked or boiled, 
blanched endive, small salad-herbs which are easily raised 
at any time of the year, celery, and hardy lettuces, with any 
ready-dressed vegetable, will supply salads through the 
winter. In summer salads the mixture must not be poured 
upon the lettuce or vegetables used in tlie salad, but be left 
at the bottom to bo stirred up when wanted, as thus pre¬ 
serving the crispness of the lettuce. In winter salads, how¬ 
ever, the reverse of this proceeding must be adopted, as 
thus : the salad of endive, celery, beet, and other roots being 
cut ready for dressing, then pour the mixture upon the in¬ 
gredients, and stir them well up, so that every portion may 
receive its benefit. In doing this, it should likewise be re¬ 
collected that the spoon and fork should always he of wood, 
and of sufficient size to stir up the vegetables in large 
quantities. 
“ Salad dressing. —Eor a salad of moderate size, pound 
very smoothly the yolks of two hard boiled eggs with a 
small tea-spoonful of unmade mustard, half as much sugar 
in fine powder, and a salt-spoonful of salt. Mix gradually 
with these a small cup of cream, or the same quantity of 
very pure oil, and two table-spoonfuls of vinegar. More 
salt and acid can be added at pleasure; but the latter 
usually predominates too much in English salads. A few 
drops of Cayenne vinegar will improve this receipt. Hard 
yolks of egg, two ; unmade mustard, one small tea-spoonful; 
sugar, half as much ; salt, one salt-spoonful; cream or oil, 
small cupful; vinegar, two table-spoonfuls. To some tastes 
a tea-spoonful or more of eschalot vinegar would be an 
acceptable addition to this sauce, which may be otherwise 
varied in numberless ways. Cucumber vinegar may be 
substituted for other, and small quantities of soy, caviare, 
essence of anchovies, or catsup may in turn be used to 
flavour the compound. The salad bowl, too, may be rubbed 
with a cut clove of garlic, to give the whole composition a 
very slight flavour of it. The eggs should be boiled for 
fifteen minutes, and allowed to become quite cold always 
before they are pounded, or the mixture will not be smooth ; 
if it should curdle, which it will sometimes do, ii not care¬ 
fully made, add to it tlie yolk of a very fresh unboiled egg. 
As we have before had occasion to remark, garlic, when 
very sparingly and judiciously used, imparts a remarkably 
fine savour to a sauce or gravy, and neither a strong nor a 
coarse one, as it does when used in larger quantities. J lie 
veriest morsel (or, as the French call it, a mere soupcon) of 
the root is sufficient to give this agreeable piquancy; but 
unless the proportion be extremely small, the effect will lie 
quite different. The Italians dress their salads upon a 
round of delicately toasted bread, which is rubbed with 
garlic, saturated with oil, and sprinkled with cayenne, before 
it is laid into the bowl: they also eat the bread thus pre¬ 
pared, but with less of oil, and untoasted, often before their 
meals, as a digester. 
“ French Salad dressing. —Stir a salt spoonful of salt and 
half as much pepper into a large spoonful of oil, and when 
the salt is dissolved, mix with them four additional spoon¬ 
fuls of oil, and pour the whole over the salad ; let it be well 
turned, and then add a couple of spoonfuls of vinegar; mix 
the whole thoroughly and serve it without delay. The salad 
should not be dressed in this way until the instant before it 
is wanted for table ; the proportions of salt and pepper can 
be increased at pleasure, and common, or cucumber-vinegar 
may be substituted for the tarragon, which, however, is 
more frequently used in France than any other. 
“ Another Salad dressing. —Boil two eggs ten minutes, and 
put them into cold water, to harden and cool; then take out 
