119 
' November 13. COUNTRY GENTLEMAN’S COMPANION. 
might almost rank with the philosopher in Gulliver’s travels, 
who wa.s devoting a life-time to soften marble, till it might 
be used for stuliing pillows, d.'c. Put the breed will vindicate 
its own merits and vagaries. It is one of its characteristics. 
Take the birds of every colour and comb, let them run 
promiscuously, and, of course, interbreed. Show the 
produce, and the veriest tyro will at once pronounce them 
pure Dorkings. It is their right to be eccentric in comb 
and colour, and they exei-cise it; but, though single, cup, 
and double combs meet in a pen, with brown, grey, and 
speckled plumage, in spite of Ibis variety, they are as 
distinct from other breeds, as an Ethiopian would be among 
Europeans. Take the splendid rows at Eirmingham, and, 
at first sight, the fifth claws would seem the only points of 
distinctions between them and others ; but on inspection, if 
there be a cross, how easily it is detected. The slightest 
touch of Cochin, IMalay, or Game, alters the bird; there is 
a real character of this breed, which is independent of colour, 
and by that it should be judged. 
By these rules, a bird having five claws, and the colour 
described, must be considered a Dorking ; size is not men- | 
tioned, nor the shape of the hen. 1 ndeed, it may be remarked j 
here, that the fair sex in this paper are treated something j 
in the fashion of women in the Koran. AVhy should latitude j 
of comb be allowed to the White Dorking, and denied to the 
coloiu’ed? and why should the Speckled be considered 
of doubtful purity ? I speak from exjierience, when I • 
say, they may be bred with as much certainty as any other 
colour.—D. 
(To he continued.) j 
THE HOUSEHOLD. 
(We sliall he much obliged by any of our readers 
sending us apju’oved receipts in cookery, hints for house¬ 
hold management, or any other domestic utilities, for i 
insertion in this department of our columns.) 
Apple Butter, or “ Bpterre attx Pommes," is an ex¬ 
cellent dish for tea, supper, or dessert, at this jieriod of the 
year. It is more used on the Continent than with us, and 
])laced on the table like Orange Marmalade is in Scotland. 
I It has one great advantage, that a family having an abun- 
, dance of Apple-trees, and fruit from the same, which they 
cannot use or dispose of to advantage, may, by the little 
j trouble, and the aid of the following recipe, be enabled to 
preserve their crops as a luxury, until Pomona, in her bounty, 
displays before their eyes her crop for the next season. 
Talce one bushel of sweet Apples, peel and quarter them, 
remove the core and pips, put them into a stewpan over a 
gentle fire, nr a small charcoal stove, or a gas-burner would 
be preferable, as it is an operation which retpiires time. 
When boiling, and the Apples begin to be soft, add the 
juice of three lemons, one pint of rum, and one pound of 
loaf-sugar dissolved in a (juart of water ; boil it up, ])our it 
into jars, cover with bladder, and keep for use. In Erance 
they put, in some parts, Limel, or other sweet wines. 
In German}', new cider. In Switzerland, a boiled syrup of 
wine and cider. In fact, the tlavour may be altered accord- 
' ing to the means and taste of the parties making it. 
I have now some made from a common Aiiple, to which I 
I added to the one bushel of Apples a bunch of Muscatel 
' Grapes, of a most delicious kind, given to me by a gardener 
j ill the neighbourhood, and an over ripe Pine-apple, of three 
j pounds weight. 
S Pork Pie with Arrees Boiled.— This is a very nice 
I and economical dish at this period of the year. Cut the 
meat from the spare-rib of ^lork, in pieces of about four 
inches long, and two wide, and then mix in a plate some 
pepper, salt, and powdered sage; sprinkle a little on each 
piece of meat, then roll it round about the size of a thumb, 
put them on oue side for the moment, then get a pie-dish, 
I lay on the bottom some slices of Potatoes about half-an- 
inch thick, over them some slices of Onions cut thin, over 
these some slices of Apple the same thickness as the Potato ; 
I if the pie-dish is deep, another layer of each is required; 
j then place over them the meat rolled up, cover it with a 
nice pudding paste, tie in a cloth, and boil in a fish-kettle. 
A pie in a twelve-inch dish will take one hour. This is 
much more economical than baking or roasting the spare- 
ribs. The bones can be boiled for stock. This pie will do 
baked, but is not so good. 
Arrle Bread. — Take some good boiling Apples, boil 
them till quite soft, pulp them through a sieve, put into a 
bowl, or tub, four times their weight of Hour, add the yeast, 
and mix up as for bread, set the sponge twice, bake in tins. 
This, when nicely done, makes a good, short, sweet, and 
wholesome bread. They will also mix very nicely with a 
soda cake for tea. 
I once used a very large quantity of Apples in the follow¬ 
ing way, and it was very much liked, and also approved by 
medical men, as forming a change of diet. Take the same 
weight of Indian Meal, Bengal Cargo Bice, and good 
baking Apples; soak the Indian Meal for two hours previous 
to boiling, remove all that floats on the top of the water; 
this is the busk of the corn, and was what killed so 
many ])eople in Ireland during the famine, until they knew 
how to use. it. Boil all three in ditferent vessels; have 
plenty of water; the meal will take two hours, under any 
circumstances, to render it fit for digestion. The rice 
should be lioiled until it becomes a pulp ; when done, mix 
them together, and turn out into a dish, or on the table, to 
get cold, ft ought to be, when mixed and cold, as stitf as 
dough. When cold, mix some soda, and form them into 
cakes of about one pound each, and bake on the griddle or 
jii the oven) 
In page 414, Vol. XIV., you give some excellent recipes 
for Tomulo Sauce. One tablespoonful of that sauce, added 
to a sauce-boat full of Apple Sauce, is a great improve¬ 
ment to it for Geese. The sauce, with a tablespoonful of 
Chutnee added, is good for roast pork. 
LONDON MARKETS,— November 12 th. 
COVENT GARDEN. 
Notwithstandinp: the late unsettled weather, we have had a fair supply 
of home prowlh, lioth in Fruit and Vegetables. The shipments from 
the Continent rather increase than otherwise, nearly a thousand paehages 
of Pears having come to hand during the week. Those in season now 
consist of ('liaumiintelle, Durhesse d'Angauleme, Crussiine, Marie 
Louise, and Niel il’Iliuers, 
FRUIT. 
Apples, kitchen, per 
bushel. 2 s. to 4s. 
,, dessert .... 4s. ,, (is. 
Pears . 43 . ,, 8 s. 
Peaches, per doz. .58. ,, 8 s. 
Nectarines, per doz... - 
Plums, per sieve .... 4s. ,, 83 . 
Piue-apples, per 111... 43 . ,, (is. 
(trapes, per Ih. Is. ,, (is. 
Foreign Melons, each 2s. ,, 6 s. 
Figs. . 
(Sooscherrics, per qt. - 
Currants. . 
Raspherries . ... 
Strawberries,per pottle - 
Oranges, per too .... 4s. ,, 10s. 
Lemons . 6 s. ,, 128. 
Almonds, per lb. 28. ,, — 
Nuts, Filberts, per 
100 lbs. 50s. ,, 6 O 3 . 
,, Cobs, ditto .. 603 . ,, 70s. 
,, Barcelona, per 
bushel. 203. ,, 223. 
Nuts, Brazil, per 
bushel. I2s. ,, 14s. 
Walnuts, per 1000 .. ys. ,, 12s. 
Chestnuts . . 
VEGETABLE.S. 
Cabbages, per doz. .. 
yd. 
to la. 
,, Red, per doz. 
„ 43. 
Caulitlowers, per doz. 
23. 
,, 4s. 
Brocoli . 
Is. 
„ 23. 
Savoys. 
Greens, per dozen 
bunches . 
2s. 
>» Sh. 
Spinach, per sieve.... 
iH. 
,, 23. 
Beans . 
French Beans, per 
half sieve 
Scarlet Runners .. 
2s. 6d. 
Is. 6d. ,, 3s, 
Peas, per bushel .... 33. ,, Ss. 
Carrots, per bunch .. 4d. ,, Od. 
Parsnips, per doz. 6d. ,, 9d. 
Beet, per doz.Is. ,, Is. (id. 
Potatoes, per cwt. .. 3s. ,, 6s. 
Turnips, per bunch .. 2d. ,, 3d. 
Onions, young, per 
bunch. Id. ,, 2d. 
Leeks, per hunch .... 2d. ,, 3d. 
Garlic, per 111. 6d. ,, 8d. 
Shallots, per lb. 4d. ,, 6d. 
Horseradish, per 
bundle ...... l3.6d. ,, 2s. 6d. 
Lettuce, Cos, per 
score . 6d. ,, la. 6d. 
,, Cabbage.... 6d. ,, Sd. 
Endive, perscore .... Is. ,, Is. 6d. 
Celery, per bunch.... 8d. ,, Is. 
Radishes, Turnip, per 
dozen bunches ....Is. ,, Is. 6d. 
Water Creases, per 
dozen bunches .... 6d. ,, yd. 
Small Salad, per 
punnet. 2d. ,, 3d. 
Artichokes, each .... 3d. ,, 6d. 
Asparagus, per bundle - 
.'te.i-kale, per punnet - 
Rhubarb, per bundle 
Cucumbers, each .... 3d. ,, 8d, 
Vegetable Marrow, 
per dozen . 6d. ,, Is. 
Tomatoes, per punnet la. ,, 2s. 6d. 
IMushroonas, per pottle la. 6d. ,, 23. 
HERBS. 
Basil, per bunch .... 4d. to 6d. 
Marjoram, per bunch 6d. ,, yd. 
Fennel, per bunch .. 2d. ,, 3d. 
Savory, per bunch .. 2d. ,, 3d. 
Thyme, per bunch .. 2d. ,, 3d. 
