October 2. 
COUNTRY GENTLEMAN'S COMPANION. 
15 
I 
Gold and Silver-spangled Poland Fowi.s. — First, Mr M. 
Ridgway, Dewsbury. Commended.—Mr 3. Rhodes, Knaresbro’. 
Any other Distinct Breed. —First, Mr H. Beldon, Ecclesbill 
Moor, Bradford. (Black Hamburghs.) Second, Jlr C. Dearlove, Yarm. 
(Silver-crested Polands.) Commended. — Mr J. H. Cockett, Burnt 
Yates, Ripley. (Silk Japan.) Mr W. Dawson, Mirfield. (Serai Taook, 
or Sultan’s Fowl.) 
Chicken or IS.'iS (Of any distinct variety not named).—First, Mr 
W. Dawson, Mirfield. (Serai Taook, or Sultan’s Fowls.) Commended. 
—Mrs W. Gott, Spring Bank. (Andalusians.) 
Bantams (Gold-laced).—First, Mr Binns, Ripon. Second, Blr H. 
Beldon, Ecclesbill Moor, Bradford. 
Bant.\.ms (Silver-laced).—First, Mr H. Beldon, Eccleshill Moor, 
Bradford. 
Bantams (White).—First, Mr T. Waterhouse, Stourton, Knaresbro’. 
Bantams (Black.)—First, MrT. Pearson, York Place, Leeds. Second, 
Mr R. Jarvis, Ncwall Hall, Otley. 
Pigeons (Carriers).— First, Mr H. Beldon, Eccleshill Bloor, Bradford. 
Commended.—Mr W. Walton, Byard’s Lodge, Knaresbro’; 
Almond or Ermine Tumblers.- First, Mr F. Carter, Otley. 
Commended.—Mr Hughes, High Skellgate, Ripon. Mr H. Beldon, 
Eccleshill Moor, Bradford. 
Fantails. — First, Mr W. Walton, Byard’s Lodge, Knaresbro’. 
Commended.—Mr C. Dearlove, Yarm. 
Pouters or Croppers. —First, Mr W. Walton, Byard’s Lodge, 
Knaresbro’. Commended.—Mr W. Walton, Byard’s Lodge, Knaresbro’. 
To give it the Muscatel flavour, a small quantity of musk 
may be use<l. In Switzerland they make an infusion of the 
Musk plant. 
To IMITATE THE Eed Hock, ill Switzerland, they make 
use of a very large, deep purple Plum, wliicli I have never 
seen in this country, and one pound pf .sliced beet root to 
every pound of apples; and wlien in tlie cask, to every three 
gallons of liquor one ounce of red tartar. 
To IMITATE A Red Moseile they use a very strong syrup 
of elderberries instead of the beet-root. This is made by 
the country people, and sold to wine manufacturers. 
English Tokay. —As very few persons make their own 
cider, a very good red wine may be made from cider thus,— 
which I call Tokay-ausbruch, and is sold at Yienna at about 
Tl per bottle:—To about sixteen gallons of cider add one 
quart of elderberries, about twenty-five pounds of honey, and 
six pounds of sugar, and ten ounces of red tartar. Boil it, 
and allow it to ferment in a temperature of about sixty de¬ 
grees ; when done fermenting, then add half-an-ounce of 
cassia, half-an-ounce of ginger, and five quarts of brandy; 
place it in a barrel, and fine with isinglass, or two whites of 
eggs. Bottle when clear, and in twelve months use it. 
Geese. —First, Mr J. How.ar[l, Killinghall Moor. Second, Mr T. 
Dunwell, Burn Bridge. 
Ducks (White Aylesbury).—First, Mr C. Dearlove, Yarm. Second, 
Mr Scriven, Throstle Nest, Otley. Commended.—Jlr I. T. Shutt, 
.Swan Hotel. 
Ducks (Rouen).—First, Mr Scriven, Throstle Nest, Otley. Second, 
J. Greenwood, Esq., Swarcliffe Hall. 
Ducks (Of any other variety).—First, Mr W. Hannam, Wetherby. 
(Black East India.) 
TurivEys. —First, Mr J. Abbey, Crimple. Second, Mr I. T. Shutt, 
Harrogate. Commended.—Mrs Wm. Gott, Spring Bank, Harrogate. 
J. Greenwood, Esq., Swarclilfe Hall. 
Rabbits (Spanish).—First, Mr H. Beldon, Eccleshill Moor, Bradford. 
Any other Breed. —First, Mr J. Wilson, Ripon. (Lop-eared.) 
Extra Stock.—Poultry. —Commended.—Miss C. H. Gott. (Ring 
Doves.) Mr Huehes, Ripon. (Feather-legged Tumblers.) Mr F. 
Carter, Otley. (M’hite Owls.) Mr F. Carter, Otley. (Black Owls.) 
Mr F. Carter, Otley. Sky-blue Antwerps.) 
THE HOUSEHOLD. 
(We shall be much obliged by any of our readers 
sending us approved receipts in cookery, hints for house¬ 
hold management, or any other domestic utilities, for 
insertion in this department of our columns.) 
Walnut Ketchup. —Green Walnut husks placed in a 
deep earthen-pan, with layers of salt between them, let 
them stand a fortnight or three weeks, then pour off the 
liquor, and simmer and skim it; irat to every two quarts an 
ounce-and a-half of whole ginger, the same quantity of 
whole allspice, an ounce of whole black pepper, and half- 
an-ounce of cloves, boil slowly about half-au-hour, and 
when cold bottle it, and keep it in a cool place.—J. J. D., 
Jlvlt, Nurfolh'. 
Cider for Bottling. — Take out of a full hogshead of 
Cider six gallons; dissolve in some of the cjder twenty 
pounds of loaf sugar, add it, with three gallons of pale 
brandy, to the cider in the hogshead; leave the bung out, iu 
case it should ferment; if it does, rack it into another cask, 
in which a brimstone match has been burnt, filling it up with 
cider previously taken out; when it has settled, fine it with 
half-a-gallon of skimmed milk; in about a week it will be 
fit to bottle; cork, and wire it, like champagne; bin it in sand, 
so that every bottle is covered, and iu a cellar of from fifty 
to sixty degrees of temperature. In nine months it will be 
a most excellent imitation of champagne. 
Sparkling IMoselle. —If, in making cider, one fourth of I 
the apples were replaced by the White Magnum Bonum 
Plum, taking care not to break the stone, and proceed as 
above, a good resemblance to Moselle is the result. 
Vinegar from Apples. —Take a bushel of sour Apples, 
cut them up, or pound them, place them in a large tub, they 
will shortly begin to ferment, tlien add some water, which 
they Avill soon absorb; keep adding, day by day, as much 
water as tliey will absorb. At the end of a month, strain olf 
the liquor into a cask; to every gallon of liquor add half-a- 
pint of vinegar, hot, that has pi'eviously been boiled, and 
reduced from one pint; let it renmiu for six weeks, and 
tliere is an excellent Vinegar. —G. W. 
Cooking Cucumbers. —The annexed mode of dressing 
Cucumbers is always practised iu warm climates, and is 
decidedly the best way of treating tliis generally indigestible, 
j but favourite, vegetable. I sincerely hope your readers will 
generally contribute such receipts as they have proved to 
I be good; as I, for one, consider that the value of garden 
I produce is very imperfectly understood, and still more 
wasted for the want ('f proper information respecting the 
mode of cooking, and preserving for future use, such articles 
as cannot he consumed when ready. Cut the Cucumber 
open, and I'emove the seeds, stuft' it with minced beef and 
bacon, and then bake it. lYhen sufficiently cooked, which may 
be known by its softness, remove it; now peel the rind oft’, 
and serve it with gravy. Cooked in this mode it is delicious, 
' and also innocuous. Very probably, Vegetable Marrow 
cooked ill the same way would be equally good.—W. X. W. 
Marking Linen. —I pursue the following plan in marking 
linen, which answers the purpose of a iierpetual inventory, 
I and has this advantage over an inventory, that it does not 
get deranged by the gradual subtraction of articles as they 
I are worn out. Ou obtaining a batch of articles, say a dozen 
towels, or shirts, I mark on each of them, first, the number 
in the batch, and then the name and date, thus, “ 12 Smith, 
I !), 55.” Now, on discovering one of these at any time I know 
that there should be eleven other of the same mark in exist- 
i ence, unless the date renders it probable that they have been 
' worn-out and discarded; in which case their absence would 
I give no concern. Whereas, tlie absence of one in an ordi- 
j nary inventory leaves no indication whether it be a new or 
j old article that is missing. A combination of the two 
\ methods has, of course, all the advantages of both.— 
Latimer. 
LONDON MARKETS.— October Isx. 
COVENT GARDEN. 
Peaches and Nectarines continue a good supply, and the 
arrivals of hothouse Grapes continue unabated. Apples and 
Pears of all kinds are very plentiful; there is still a good 
supply of William's Bonchretien. Kentish Filherls are abun¬ 
dant. Vegetables and Flowers are very iilenliful. 
