October 16 . COUNTRY GENTLEMAN’S COMPANION. 
47 
in awarding the silver cup to Mr. J. M. Eaton; for it must be 
remembered, that that gentleman’s four pens all contained 
high fancy birds, Carriers, Pouters, Almonds, and Rlack- 
mottled Tumblers, which none of the others did. The 
birds, too, were of good quality, and however good such birds 
as Fan tails, Turbits, Barbs, Trumpeters, Jacobins, or Owls 
may be, they cannot be expected to compete with success 
against high fancy birds, any more than a thorough-bred 
Shetland pony would against a high-bred racehorse,—B. P. 
Brent. 
BIRMINGHAM COLUMBARIAN SOCIETY’S 
SHOW. 
This took jdace on the 11th and 12th instant, when the 
following prizes were awarded by the judge, T. J. Cottle, 
Esq., of Cheltenham :— 
Pouters. — 2 . First, Mr. G. C. Adkins, 4. Second, Mr. C. \V. Bur- 
ningham. Commended.— 6 . Mr. H. J. Devonport. 
Pouter, Cock or Hen. —18. First, Mr. C. Siddons. 
Carriers. —25. First, Mr. C. Siddons. 24. Second, Mr. C. Siddons. 
Highly Commended.— 21 . Mr. C. W. Burningham. 
Carrier, Cock or Hen. — 29 . First, Mr. C. Siddons, Commended.— 
28. Mr. E. Crathorne. 
Almonds. —33. First, Mr. G. C. Adkins. 39 . Second, Mr. E. A. 
Lingard. Highly Commended.—3". Mr. John Percivall. Commended.— 
S5. Mr. .Tones Percivall. 
Baldheads. —40. First, Mr. G, C. Adkins. 41. Second, Mr. C. R. 
Titterton. Highly Commended.—44. Mr. John Percivall. 
Beards. —No Competition,—46. Second, Mr. Jones Percivall. 
Mottled Tumblers.— 49 . First, Mr. Jones Percivall. 47 . Second, 
Mr. John Percivall. 
Trumpeters. —53. First, Mr. C. R, Titterton. 57 . Second, Mr. H. J. 
Davenport. Highly Commended.—52. Mr. G. C. Adkins. 65. Mr. H. 
Child, jun. Commended.—58. Mr. John Percivall (Cock). 6l. Mr. J. 
H. Mapplebeck. A very good class. 
Pantails. — 67. First, Mr. G. C. Adkins. 75. Second, M. W. H. 
Simpson. Commended.—68. Mr. C. R. Titterton. 
Owls. — 9 O. First, Mr. Jones Percivall. 91 . Mr. E. Cotterill. 
Nuns. —93. First, Mr. G. C. Adkins. 94. Second, Mr. G. C. Adkins. 
Commended.— 95 . Mr. F, A. Lavender. 
Jacobines. —104. First, Mr. P. A. Lavender. I 17 . Second, Mr. A. 
Pressdee, Highly Commended.— 107 . Mr. John Heape. 
Turbits. — 122 . First, Mr. John Percivall. 128. Second, Mr. A. 
Pressdee. Highly Commended.—124, J. M. Eaton. 129 . Mr. C. R. 
Titterton. 
cold, set it away in close jars. It will keep good for j'-ears. 
—Those who have not made jell^' in this way will do well to 
try it; they will find it superior to currant jelly .—Slichiyan 
Farmer. 
^ Preserved Pumpkin is very good if made as follows:— 
Cut the flesh into thin slices, place them on wicker-work or 
wire drainer,^ and put them into a slow oven till all the 
watery part is dried up. In the mean time, boil some 
bruised ginger in water, with a little Cayenne, so that the 
liquor is strong of. the ginger ; whilst hot, put in the slices 
of Pumpkin; let them remain for two days, take them out, 
and dry them as belore. Now boil up the liquor, to every 
pint add one pound of loaf sugar, give it a boil, remove the 
scum ; _ when hot, add the Pumpkin, put it into jars, tie it 
over with bladder, and keep it in a dry place. One pound 
of sugar to one pound of Pumpkin. These slices may be 
cut into diamonds, hearts, or any other shape, and dipped 
into caramel, and thus make a pleasing ornament for the 
dessert. They may likewise be coloured green and red, by 
colouring the water in which the ginger is boiled, and after¬ 
wards the syrup. The Pumpkin, for this jiurpose, should 
not be over-ripe. 
Plum Fool. —Such i.s the name I give to the following 
recipe, from its being made similar to gooseberry fool:— 
Take one quart of ripe plums, boil them in some water; 
when quite soft, pass them through a coarse sieve; then 
add to the pulp half a pound of sugar; boil it, and pour it, 
w’hen hot, into one quart of cream ; serve it up cold, in cus¬ 
tard-glasses, Either for dessert or with the pastry. The 
stones broken, and the kernels removed, chopped up, and 
sprinkled over the top is an improvement.—G. W. 
LONDON MARKETS.— October 15th. 
COVENT GARDEN. 
The market continues to be well supplied with every description of 
home produce, and, in addition to the Foreign Fruit, we have now some 
excellent samples of Dutch Hambro’ Orupes, and also good White ones 
from Lisbon. Pears consist of Marie Louise, QanseVs Bergamot, 
Louise Bonne, Beurre d’Amanlis, and a few of Williams' Bon Chretien 
are stiil brought from late situations. 
Barbes. —138. First, Mr. S. C. Baker. 131. Second, Mr. G. C. 
Adkins. Very Highly Commended.—132. Mr. Jno. Percivall. 
Archangels. —143. First, Mr. Jones Percivall. 144, Second, Mr. K. 
Cotterill. Commended.—140. Mr. G. C, Adkins. 
Runts.— 147 . First, Mr. S. C. Baker. 148. Second, Mr. S. C. Baker. 
Dragoons.—156. First, Mr. John Percivall. 151, Second, Mr. E. 
Crathorne. 
Magpies. —158. First, Mr. Henry Child, jun. 
Spots. —No Competition. Commended.— 163. Mr. E, A. Lingard, 
" Helmets.^ — 165 . First, Mr. F. A. Lavender. 
Porcelains.— 171. First, Mr. E. A. Lingard. 
Frillbacks. — 174 . Eirst, Mr. S. C. Baker. 
Any other variety. —177* First, Mr. W. H. Simpson, Yellow 
Brunswickers, ISI. First, Mr. S. C, Baker, Black Swallows., 
THE HOUSEHOLD. 
(Wo 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.) 
To MAKE GOOD APPLE Jelly. —Take apples of the best 
quality and good flavour (not sweet), cut them in quarters, 
or slices, and stew them till soft; then strain out the juice, 
being very careful not to let any of the pulp go through the 
strainer. Boil it to the consistency of molasses, then weigh 
it and add as many pounds of crushed sugar, stirring it 
constantly till the sugar is dissolved. Add one ounce of 
extract of lemon to every twenty pounds of jolly, and when 
FRUIT. 
Apples, kitchen, per 
bushel. Is. 6d. to 3s. 6d. 
,, dessert .... 4s. ,, 68. 
Pears . 48. ,, 8s. 
Peaches, per doz. 33 . ,, 6a. 
Nectarines, per doz... 2s. ,, 4s. 
Plums, per sieve .... 4s. ,, 8a. 
Pine-apples, per lb... 6s. ,, 8s. 
Grapes, per lb. .. l8.6d. ,, 6s. 
Melons, each. 2s. ,, 6s. 
Figs. . 
Gooseberries, per qt. - 
Currants.. . 
Raspberries . . 
Strawberries,perpottle - 
Oranges, per 100 .... 4s. ,, lOs 
Lemons . 6s. ,, 12s. 
Almonds, per lb. 2s. ,, — 
Nuts, Filberts, per 
100 lbs. eOs. ,, 60s. 
,, Cobs, ditto .. 60 s, ,, 70s. 
,, Barcelona,per 
bushel. 20s, ,, 22s, 
Nuts, Brazil, per 
bushel. 12s. ,, 14s. 
Walnuts, per 1000 .. 9s. ,, 12s. 
Chestnuts . . 
VEGETABLES, 
Cabbages, per doz. .. 
9d. to Is. 
„ Red, per doz. 
2s. 
„ 4s. 
Cauliflowers, per doz. 
2s. 
„ 4S. 
Brocoli . 
Is. 
,, 28. 
Savoys. 
Greens, per dozen 
bunches . 
23. 
»» Ss. 
Spinach, per sieve.... 
Is. 
,, 28. 
Beans .. . 
French Beans, per 
half sieve.... is, 6d. ,, 3s. 6d. 
Scarlet Runners .. Is. 6J. ,, 33 . 
I Peas, per bushel .... Ss. ,, 63 . 
I Carrots, per bunch .. 4d. ,, 6 d. 
I Parsnips. . 
Beet, per doz.Is, ,, Is. 6 d, 
Potatoes, per cwt. .. 33 . ,, 63 . 
Turnips, per bunch.. 2d. ,, 3d. 
Onions, young, per 
bunch. Id. ,, 3d. 
Leeks, per bunch .... 2d. ,, 3d. 
Garlic, per lb. 6d. ,, 8d. 
Shallots, per lb. 4d. „ 6J. 
Horseradish, per 
bundle . Is. 6d. „ 2s. 6d. 
Lettuce, Cos, per 
score . 6d. „ is, 
,, Cabbage.... 6d. ,, 8d. 
Endive, perscore_Is. ,, Is. 6d. 
Celery, per bunch.... 8d. ,, Is. 
Radishes, Turnip, per 
dozen bunches .... Is. ,, Is. 6d. 
Water Cresses, per 
dozen bunches .... 6d. ,, 9d. 
Small Salad, per 
punnet. 2d. ,, 3d. 
Artichokes, each .... 3d. ,, 6d. 
Asparagus, per bundle - 
.Sea-kale, per punnet - 
Rhubarb, per bundle 6d. ,, Is. 
Cucumbers, each .... 3d, ,, 8d. 
Vegetable Marrow, 
per dozen . 6d. ,, Is. 
Tomatoes, per punnet Is. ,, 28 . 6d. 
Mushrooms, per pottle Is. 6d. „ 23 . 
HERBS. 
Basil, per bunch .... 6d. to gd. 
Marjoram, per bunch 6(1. ,, 9d. 
Fennel, per bunch .. 2 d. ,, 3d. 
Savory, per bunch .. 2d. ,, 3d. 
Thyme, per bunch ., 2d. ,, 3d. 
Parsley, per bunch ,. 2d. ,, 3d, 
Mint, per bunch .... 4d. ,, 6d. 
