I 
304 THE COTTAGE GARDENER AND COUNTRY GENTLEMAN'S COMPANION.— August 20, 1856. 
But there are certain strains of Polands 
that are not remarkable as layers, and 1 have now, in ad¬ 
joining runs, two sets of these-birds. One set average four 
eggs per week, the other scarcely one egg per week from 
each hen; nevertheless, the worse layers have greatly the 
advantage as to size of run, &o. All are last year’s birds, 
and as nearly as possible of an age. Both sets are liberally 
fed with corn and soft food. 
It is evident that if these two sets were in the possession 
of different persons very different opinions might be held 
by them regarding the value of Polands as layers, and 
although very opposite and apparently contradictory, both 
truthful, and founded on observation. 
I believe that the tendency to lay well or ill is, in great 
part, hereditary; and where eggs solely are required, without 
any regard to appearances, I would say, Breed from the hens 
which lay the best. 
I know a gentleman who keeps Cochins as winter layers, 
and who likes large eggs. He has, therefore, for some years, 
selected hens as breeders whose eggs were of a size superior 
to the usual average, and by following the only plan likely 
to be attended with success in improving any variety, has 
succeeded in obtaining a breed of birds laying very large 
eggs; but as this has been the only point at which he 
aimed in his selection, every other characteristic has suffered 
depreciation. 
The large size of the egg of the French Creve-coeur, 
which is, undoubtedly, like our coloured Dorking, a com¬ 
posite fowl, has evidently been gained in the same manner. 
—W. B. Tegetiieiek, Tottenham. 
THE HOUSEHOLD. 
Trifle. —To begin with the syllabub, which is to be made 
over-night, of a pint of cream, the juice of two lemons, and 
a gill of white wine, and lump sugar powdered, sufficient to 
make it rather sweet, then have ready a large sieve, and lay 
over it, bottom upwards, a piece of muslin, then whip your 
cream full half-an-hour with a whisk ; lay, after this, your 
cream thinlg upon the sieve (to make the most of it) with a 
milk-skimmer, keep whisking on till you have laid all the 
cream upon the sieve, laying the latter part upon the 
middle of it. The sieve should be raised over a dish with 
two sticks. The next morning, the day on which you eat 
your Trifle, take a quarter-of a pound of Macaroons, seven 
ounces of Ratafees, six sponge biscuits cut in halves; lay the 
sponge biscuits rather in the middle of the dish, then intermix 
the rest flat in your dish, and when covered once, pour over 
them gently, in a teapot, three wine-glasses of white wine, 
and mix one of brandy, keeping back some of it to pour 
over the remaining biscuits, which must be laid flat more in 
the middle of the trifle-dish, so as to raise it a little ; then, as 
before said, pour over the remaining wine. If this is done 
over-night the cakes dissolve and spoil the Trifle. Over 
these cakes pour a pint of rather thick cold custard, and then 
lay Jive little lumps of raspberry jam, at distances, upon the 
cake. About half-an-hour before your dinner is ready, take 
your whip off the sieve gently with the skimmer, and lay it 
on the cakes, covering them all, and then laying the re¬ 
mainder on the middle. A few harlequin seeds thrown on 
the top of the Trifle just before it comes on the table add to 
the beauty of it; if you let these lay any time upon it they 
all dissolve. 
Gingerbread. —One pound of flour dried, a quarter-of- 
a-pound of butter, six ounces of sugar, the peel of two 
lemons cut in very small pieces, one ounce of ginger, and 
treacle sufficient to make it into a paste. Bake it one- 
quarter-of-an-hour in not too hot an oven. 
Lemon Pudding. —Take 3 lemons, and grate the rinds 
off; beat up 12 yolks and 6 whites of eggs; put in J pint of 
cream, a Jib. of butter, melted; mix all well together; squeeze 
in the juice of 2 lemons, put it over the stove, and keep 
stirring it till it is thick; put a puff-paste round the rim of 
the dish; put in your pudding, with some candied sweet¬ 
meats, cut small, oyer it, and bake it three-quarters-of an- 
bour. 
Custard Pudding.— Take a pint of cream, out of which 
take two or three spoonsful, and mix with a spoonful of fine 
flour ; set the rest to boil. When it is boiled take it off, and 
stir in the cold cream and flour well. When it is cold beat 
up five yolks and two whitfcs of eggs, a little salt, some nut¬ 
meg, and two or three spoonsful of sherry; sweeten to your 
palate, butter a bowl, and pour it in; boil it half-an-hour ; 
when it is done enough pour melted-butter over it. It is 
better steamed. 
OUR LETTER BOX. 
Gold-laced Bantams ( Gallus ).—The best and largest breeder of 
Sebright Bantams is Sir Thomas Sebright. It is difficult to say who is 
the next, but we should think the Rev. G. F. Hodson, North Pethcrton, 
near Bridgewater. 
WniTE Comb in Spanish Fowls (Viator ).—We have always found 
an ointment of turmeric and genuine Cocoa-nut oil, rubbed into the 
comb, and a Plummer’s pill, given three or four times at intervals of two 
days, sufficient to cure this disease; but Mr. Baily recommends sulphur 
ointment, a dose of castor oil, and plenty of green food, especially 
Lettuces. 
Barley as Food (An Amateur ).—It is unexceptionable for large 
chickens and adult fowls, if given early in the day, and soft food at other 
times. It is only condemned by us when given in excess to poultry 
penned up at a Poultry Show. 
White Bantams (S. C .).—Write to those who have recently taken 
prizes for them. We do not know the Golden Kidney Potato, 
LONDON MARKETS. —August 25th. 
COVENT GARDEN. 
The heavy rains during the week have much interfered with out-door 
operations round London, and we have sensibly felt the diminution of 
supplies in consequence of it. Foreign importations remain about the 
same. West Indian Pines not so plentiful, as two or three cargoes are 
kept at sea by the easterly winds. 
FRUIT. 
Apples, kitchen, per 
bushel. 8s. to 12s. 
,, dessert .... 12s. ,, 20s. 
Pears, per dozen .... Is. ,, 3s. 
Peaches, per doz. .... 6s. ,, 12s. 
Nectarines, do. 4s. ,, 10s. 
Pine-apples, perlb... 4s. ,, 6s. 
HothouseGrapes,per lb. 3s. ,, 6s. 
Strawberries, per lb. Od. ,, Os. 
Foreign Melons, each Is. ,, 3s. 
Euglish Melons. Is. ,, 4s. 
Morello Cherries, per lb. Is. ,, 2s. 
Cherries, perlb. Od. ,, Os. 
Oranges, per 100 .... 10s.,, 20s. 
Seville Oranges, do,.. 0s. ,, 0s. 
Lemons. 10s.,, 15s. 
Almonds, per lb. 9d. ,, Is. 
Nuts, Filberts, per lb. yd. ,, Is. 
,, Cobs, ditto.. 0s. ,, 0s. 
,, Barcelona,per 
bushel. 20s. ,, 22s. 
Nuts, Brazil, ditto.. 12s. ,, 14s. 
Walnuts, per 1000 .. ps. ,, 12s. 
Chestnuts, per bushel 0s. ,, 0s. 
VEGETABLES. 
Cabbages, per doz. ls.tols. 6d. 
,, Red,perdoz. 2s. to 4s. 
Cauliflowers, each.... 2d. ,, 4d. 
Brocoli, per bdle. 0d. ,, 0d. 
Savoys. 0s. ,, Os. 
Greens, per doz. bnch. 2s.«»> 4s. 
Spinach, per sieve .. — »> 4s. 
French Peas, perbshl. 0s. ,, 0s. 
French Beans, per hlf. sv. Is. 6d. 
Carrots, per bunch .. 4d. to 6d. 
Parsnips, per doz. 6 d. to 9d. 
Beet, per doz. is. to Is 6 d. 
Potatoes, per cwt. .. 3s, to 6 s. 
,, Frame, per lb. Od. ,, Od. 
,, New, perlb .. Od. ,, Od. 
Onions,Y’ng,perb’nch.|4d. ,, 6 d. 
,, Old, per bushel 0s. ,, 0s. 
Turnips, per bunch.. 9d. ,, Is. 
Leeks, per bunch .... 2 d. ,, 3d. 
Garlic, perlb. 6 d. ,, 8 d. 
Horseradish, per 
bundle. Is. 6 d. to 2 s. 6 d. 
Shallots, per lb. 6 d. to Is. 
Lettuce, Cos, per score Is. ,, 2 s. 
,, Cabbagepcrdoz. Od. ,, 3d. 
Endive, per score.. 0s. Od. ,, 0s. 
Celery, per bunch.... 9d. to ls. 6 d. 
Radishes,Turnip, per 
dozen bunches .... — to 6 d. 
Water Cresses, ditto.. 6 d. ,, 9 d. 
Small Salad, per 
punnet. 2 d. ,, 3d. 
Artichokes, per lb. — ,, 2d. 
Asparagus, perbdl. 0s. ,, 0s. 
Sea-kale,per punnet.. — ,, — 
Rhubarb, per bundle 3d. ,, 6 d. 
Cucumbers,each. 4d. ,, 6 d. 
Mushrooms,perpot Is. 6 d. ,, 2s. 
HERBS. 
Basil, per bunch .... 4d.to 6 d. 
Marjoram, per bunch 4d. ,, 6 d. 
Fennel, per bunch 2d. ,, 3d. 
Savory, per bunch .. 2 d. ,, 3d. 
Thyme, per bunch .. 2 d. ,, 3d. 
Parsley, per bunch .. 2 d. ,, 3d. 
Mint, per bunch .... 2 d. ,, 4d. 
Green Mint . 6 d. „ 8 d. 
POULTRY. 
We shall have little difference to note this week. There is still a 
moderate supply of Grouse from' the English moors; but there are few 
or no young birds from Scotland. 
LargeFowls 5s. Od. to 5s. 6 d. each. I 
Smaller do 4s. Od. to 0s. Od. ,, 
Chickens.. 2s. 3d. to 2s. 9d. ,, 
Geese. 6 s. Od. to 7s. Od. ,, 
Ducks.... 2s. 9d. to 3s. 3d. ,, 
Pigeons . 9d. to Od. each. 
Quails .... 2s. Od. to 0s. Od. ,, 
Grouse .... 3s. 6 d. to 4s. Od. ,, 
Rabbits.... Is. 4d. to Is. 5d. ,, 
Wild ditto.lOd. to Is. ,, 
London: Printed by Hugh Barclay, Winchester High-street, in 
the Parish of Saint Mary Kalendar ; and Published for the Proprietors 
at The Cottage Gardener Office, No. 20, Paternoster Row, in 
the Parish of Christ Church, City of London.—August 26 , 1856. 
