December 4. 
COUNTRY GENTLEMAN’S COMPANION. 
173 
as yonr pig is killeil, hung up, and washed, cut off the [ 
lianis, prepare the sides, and cover them witli salt as soon | 
as possible; let the hams hang for three or four daj’s, or 
more if in winter. In about six weeks, I intend to try some 
experiments on the carcases of five pigs, and in the spring 
will let you know the result. 1 may as well mention here, 
that during the Exhibition year of 1851, in consequence of 
my sawdust biscuits being in the Exhibition,! received a letter 
from the Hon. Sidney Herbert to know if it would feed 
pigs. At that time I liad no opportunity of trying, but have 
since done, so, and find that they nourish upon it; but the 
fat has a flavour of pine-wood. I should like to know if any 
of your readers have ever tried it, and what has been tlie 
result. It may not be a fact generally known, that tlie 
tongues of oxen differ greatly in curing, and 1 have found 
the cause to be, that when the animals have been driven some 
distance, or came from off the ship after a voyage, and was ; 
then killed, it requires great care to cure their tongues, and l 
then, when boiled, if sweet, they will be stringy and hard, 
and the fat yellow.—G. W. 
In answer to your correspondent, “ G. L. C.,” in last week’s 
number, I enclose a recipe for making I’eiuiy ; but let me 
first premise, that the flavour entirely depends upon the 
kind of fruit. Three years since, this autumn, I devoted 
four days in visiting different farm-houses, in Gloucester¬ 
shire, to see how they made Perry, and in every house I 
found the system vary. 
1 have not the memorandum by me witli the names of the 
different Ivinds of I'ears; but that is of little consequence, 
as I found the same fruit had a different name twenty miles 
apart. 
Very little Perry is now made in comparison to what was 
made half-a-century since, as the fruit finds a more ready 
sale at market, and in most of the old farm-houses they 
only make a little for themselves, because it has been the 
custom to do so, for beer is now cheaper, and preferred. 
To MAKE Perky.—T ake a quantity of full-ripe, juicy Pears, 
without a bruise, the pips quite black; grind them, it is 
immaterial how, in a malt mill, if convenient, then press 
them in a regular screw press if you have it, if not, in a 
strong box full of small holes, covered inside with some hair 
cloth, or, for want of tb at, canvass; have a piece of wood which 
fits inside as the top of the box, fill the box with the ground 
pulp, place a weight on tlie top, or with a lever press it down 
until all the juice is extracted, which runs into a tub below. 
The residuum is good for pigs, or, when dried in an oven 
and broken up small, for poultry. Thus far, the results of 
all perry makers are the same ; now for the difference. Some 
allow the juice thus extracted to remain tivelve hours in the 
tub, others eighteen, others twenty-four, which difference, I 
believe, depends upon the fruit, in the same way as in the 
farms of Spain, Portugal, and France with the Grapes. 
After having remained in the tub sufficiently long to deposit 
its sediment, the juice should be racked off into a clean 
cask, by means of a funnel, in which there should be a 
small hair sieve to prevent any floating particles getting in. 
The cask should then be placed in a cool, clean cellar (as 
clean and as free from smells as a drawing-room), and 
at a temperature of about (10°. In addition to this cask, 
there .should be another small one ready to All up the ullage 
of the large one ; the cask must be bunged-up, and a spile 1 
hole made, in which place a spile, or s^jiggot. This must I 
be taken out, from time to time, to see if fermentation com¬ 
mences, and when it does, the juice must be racked off into 
another cl(.‘an cask, and each time fermentation takes place 
to proceed in the same way, tilling up the ullage from the I 
small cask, which should, if possible, have been of the j 
previous year’s make; if the fermentation should continue | 
too long, burn a match in the cask previous to I'acking, or a 
burnt oyster shell will do. The sediment each time may be ! 
strained through a flannel bag, and the liquor added to the j 
cask. In about five mouths it may be bottled ; but should 
it prove cloudy, clear it with a little isinglass dissolved in a 
little perry; or, should the colour be too dark, a quart of 
milk and a quarter-of-an-ounce of isinglass will correct it. 
Bottle, cork, tie, and cement the corks, lay them on their 
side, and in six weeks they are fit for use. For gootl 
bottling perry, add to it, when fit for bottling, for every 
hogshead of perry, four gallons of pale brandy at proof, and 
not less than twenty pounds of lump-sugar boiled to a 
crack, or the same weight of barley-sugar; wire, and tie the 
corks, cover with tin foil, and in three months it is fit 
for use. Both the above should be buried in plenty of 
stand. 
Still Perry. —To each gallon of Perry add one pound of 
barley-sugar, allow it to ferment, then cask it; if it wants to 
ferment again, rack it, and boil a small quantity, allow it to 
get cold, add it to it, Muth one gallon of pale brandy to 
every twenty gallons of perry, one-eighth-of-an-ounce of 
essence of almonds, one-sixteenth-of-an-onnce of essence of 
cloves, half-a-pound of common white tartar, fine it with 
isinglass, let it settle, and bottle for use. The older it is the 
better. If the colour is required brown, like brown sherry, 
add some buint sugar; or of a red colour, like the French 
St. George, add to twenty gallons of perry, one pound of red 
tartar, one pound of extract of log-wood, twenty pounds of 
sugar, half-an-ounce of essence of ginger, one-and-a-half 
gallon of brandy. Let it remain twelve months in cask. As 
the colour of log-wood varies very much, the best plan is to 
try a small quantity at first. 
Whilst on the subject of Pears, a very excellent marma¬ 
lade may be made with Pears, to use in making tartlets. 
Boil six good-sized Pears to a pulp, weigh them, take half 
their iveight of sugar, put it into a saucepan with a very 
little water, boil it, and skim it whilst boiling; when boiled 
to a crack, add the pulp of tlie Pears, give it a boil, and add 
about four drqps of essence of cloves; when cold, use.— 
G. AV. 
VEGETABLES. 
Cabbages, per doz. .. pd. to Is. 
,, Red, perdoz. 2s. ,, 4s. 
CauliHowers, per doz, 2s. ,, 4s. 
Brocoli . Is. ,, 2s. 
Savoys. . 
Greens, per dozen 
bunches. 2s. ,, 3s. 
Spinach, per sieve.... Is. ,, 2s. 
Beans. . 
French Beans, per 
half sieve . . 
Scarlet Runners .. Is. 6d. ,, 3s. 
HERBS. 
Basil, per bunch .... 
Marjoram, per bunch 
Fennel, per bunch .. 
Savory, per bunch ., 
Thyme, per bunch .. 
Parsley, per bunch .. 
Mint, per bunch .... 
4d. to 6d. 
6d. „ 9d. 
2d. ,, 3d. 
2d. ,, 3d. 
2d. „ 3d. 
2d. ,, 3d. 
2d. ,, 4d. 
GEAIN AND SEED. 
LONDON MARKETS.—December Ord. 
CO VENT GAEDEN. 
The supply of most articles, both Home Grown and Foreign, is now 
ample for the demand ; indeed, prices have a rather downward tendency, 
especially in Potatoes, Cohbs, and Filberts, the holders of the latter 
article being anxious to effect sales. Hamburgh Grapes are now done 
for this season ; Spanish and Portugal scarce. 
FRUIT. 
Apples, kitchen, per ! 
bushel. 23. to 4s. 
,, dessert .... 4s. ,, ds. I 
Peaches, per doz. Ss. ,, 8s. | 
Nectarines, per doz... - l 
Plums, per sieve .... 4s. ,, 8s. i 
Pine-apples, per lb... 43. ,, ds. 
Grapes, per lb. is. ,, ds. 
Foreign Melons, each 2s. ,, 43. 
Eigs. . 
Gooseberries, per qt. -—- 
Currants... 
Raspberries . . 
Strawberries,perpottle - 
Oranges, per 100 .... 4s. ,, lOs. 
Lemons . ds. ,, I'is. 
Almonds, per lb. 2s. ,, — 
Nuts, Filberts, per 
100 lbs. 50s. ,, dOs. 
,, Cobs, ditto .. dOs. ,, /Os. 
,, Barcelona, per 
bushel. 203. ,, 22s. 
Nuts, Brazil, per 
bushel. 12s. ,, 14s. 
Walnuts, per 1000 .. 93. ,, I2s. 
Chestnuts . ... 
Peas, per bushel .... Ss. ,, 5s. 
Carrots, per bunch .. 4d. ,, dd. 
Parsnips, per doz..... dd. ,, 9d. 
Beet, per doz.Is. ,, la. dd. 
Potatoes, per cwt. .. 3s. ,, ds. 
Turnips, per bunch .. 2d. ,, 3d. 
Onions, young, per 
bunch. Id. ,, 2d. 
Leeks, per bunch .... 2d. ,, 3d. 
Garlic, per lb. dd. ,, 8d. 
Shallots, per lb. 4d. ,, dd. 
Horseradish, per 
bundle. Is. dd. ,, 2s. dd. 
Lettuce, Cos, per 
score . dd. ,, Is. dd. 
,, Cabbage.... dd. ,, 8d. 
Endive, per score ..Is. ,, Is. dd. 
Celery, per bunch.... sd. ,, Is. 
Radishes, Turnip, per 
dozen bunches ..Is. ,, Is. dd. 
Water Cresses, per 
dozen bunches .... dd. ,, 9d. 
Small Salad, per 
punnet. 2d. ,, 3d. 
Artichokes, each .... 3d. ,, dd. 
Asparagus, perbundlc - 
Sea-kale, per punnet -- 
Rhubarb, per bundle 
Cucumbers, each .... 3d. ,, Sd. 
Vegetable Marrow, 
per dozen . dd. ,, Is. 
Tomatoes, per punnet Is. ,, 2s. dd. 
Mushrooms, perpottle Is. dd. ,, 2 s. 
Friday, Nov. 30.—The attendance this morning at market is limited. 
Since Monday there have been moderate arrivals. Wheat attr,icts limited 
attention, and the sales of Foreign this week are few. The English left 
over from Monday was all sold at that day’s rates. Barley quiet. The 
dealers buy Oats with great caution, and prices are against the seller, j 
All other Groin finds a quiet retail trade at a stead.v currency, Flour 
quite as dear, 
