Januahv 22 . 
COUNTRY GENTLEMAN’S COMPANION. 
305 
Ducks (Any other variety).—3/4. First, Mr .loseph Conyers, jun., ' 
Roar-lane, Deeds. (Call.) 3/"7. Second, Mr Henry Worrail, Knotty I 
Ash House, Liverpool. (Labrador.) ; 
i Turkeys. —379. First, Captain W. W. Hornby, R.N., Knowsley Cot- 
I tage. Prescot. 378. Second, The Earl of Sefton, Croxteth Hall, Liver- 
! pool. 
I BEST COCK OF ANY AGE. 
I Spanish.—381. Prize, Mr. Gilbert W. Moss, Liverpool. 
Dorking. —383. Prize, Mr Thomas Ullock, Windermere. Highly | 
Commended.—389. Mr Daniel Harrison, Singleton Park, near Kendal. ; 
396 . Mr William Wright, West Bank, Widnes, Warrington. Com- j 
mended.—392. Mrs. T. Townlcy Parker, Astley Hall, Chorley. 
Cocuin-China.— 399 . Prize, Mr William Copple, Eccleston, near 
I Prescot. 
I Game.— 409 . Prize, The Earl of Sefton, Croxteth Hall, near Liverpool. | 
i Highly Commended.—404. Mr Nathan N. Dyer, Bredon, near Tewkes- 
j bury. 407 . Mr Lafone, Liverpool. I 
Pencilled Hamuuegii. —415. Prize, Uev. Thomas Lyon Fellowes, | 
! Beighton Rectory, Acle, Norwich. ; 
Spangled Hamburgh. — 417 . Prize, Mr William C. Worrall, Rice ' 
House, Knotty Ash, near Liverpool. . 
THE HOUSEHOLD. I 
(We shall bo iiuich obliged by any of our readers 
seudtug us approved receipts in cookery, bints for bouse 
bold management, or any other domestic utilities, for 
insertion in this department of our columns.) 
Chapped Hands. —It may be useful to some of your 
readers to know that the vinegar from the Vinegar Plant is 
a most effectual cure for chapped bands. It is momentarily 
painful, but that is all. The following receipt for Cold 
Cream might be useful at this season, at a fourth of the 
pi'ice you pay at a chemist’s :— 
Cold Cueam.- —One ounce of white wax put into a basin 
with four ounces of Almond-oil; place it b// the fire till the 
wax IS dissolved; wlien quite melted add nearly four 
ounces of Hose-water. Tliis must be done very slowly, 
little by little. As you pour it in beat it up smartly to make 
the Muiter incorporate.— An Old Subsciuijei!. 
Gkum.in Yeast and Baking Peepaeations. —I am ex¬ 
ceedingly glad to see a column of The Cottage Gaedenee 
devoted to so useful a subject as domestic economy, as it is 
one in which I have taken much interest. I hope, therefoi’e, 
I to be able, from time to time, to add my mite to the stock of 
I information which is being accumulated. My present object 
j in writing is to express my dissent from a statement which 
appeared in a letter inserted in a recent number, in which 
it was maintained that dried yeast, usually sold as German 
yeast, is of a doubtful, or even injurious character. This j 
statement, I have every reason to helieve, originated in the j 
interested opposition of some persons who had a rival pre- 1 
I paration for sale. Dried yeast is nothing more than the 
J ordinary li(pud yeast strained through closely woven hags, 
j so as to separate the liijuid x>ortion. A considerable quantity 
I is imported from Holland, being obtained from the Schiedam 
distilleries, and a large quantity is made in England. I * 
lately had access to one of the manufactories of this article, i 
and found that the woikmen were drinking the liquor pressed 1 
out of the brewer’s yeast, and that the only material added ' 
in the preparation was a small portion of Pace-starch, for ^ 
the purpose of rendering the whole more solid. Dried 
yeast is, in fact, nothing more than the substance of the 
yeast plant freed from the fermenting liquor with which it j 
is associated in liquid yeast. If any putrefactive or other - 
' injui'ious substance were added, the yeast plant would he ; 
; killed, and the whole become useless. The best specimens i 
i of dried yeast give no evidence, when examined micro- i 
j scopically, or analytically, of containing anything injunous. I 
I In my own household it has been used most largely, and 
I I can testify that it produces a light, wholesome, and pleasant 
i bread. All the baking powders and patent Hours that I 
have ex.amined contain, on the contrary, chemical substances 
I which render the bread medicinal, or even injurious. One 
of these jireparations consists of carbonate, of soda, tartario- 
I acid, and starch. When moistened these reagents act on ! 
! each other, liberating carbonic-acid gas, which renders the j 
I _ _ _ _ 
bread spongy; but tartrate of soda, an aperient saline, re¬ 
mains in the loaf, and it is not every iierson who requires 
a dose of SiedliU powder with every slice of bread and 
butter. Another contains alum and carbonate of soda. This, 
also, liberates carbonic-acid gas when moistened; but the 
residuary matter is still more injurious. 
In the Timt-s ol' October 22nd is a communication respect- 
ting a plan for the manufacture of yeast. I hope to put it 
to the test of practice, and should it be as useful as there 
stated, will, without fail, communicate the results to the 
readers of The Cottage Gaedenee. —\Y. B. 'Tegetmeiee. 
Dutch Sweeteeeads. —Take two pounds of cold lean 
veal, or any other cold meat, and lialf-a-pound of suet, beat 
it in a mortar till ijuite fine, then add the yolk of an egg, a 
slice of bread soaked in milk, a littte lemonqieel, pepper, 
salt, and cayenne ; make them up in the shape of kidneys; 
rub them over with the yolk of an egg ami bread-crumbs; 
fry a light-brown, and serve with good gravy.—E. B. 
Quince Cakes.— Boil the quinces till quite soft; rub them 
through a sieve, and to a pint of juice add three-quartors-of- 
a-pound of loaf-sugar; mix all ivell together, and make it 
scalding hot, but do not allow it to boil; drop it upon tins 
in the form of cakes, and dry them in a cool oven, and be¬ 
fore the fire.—E. B. 
Cold Fish Budding. —Tick the fish-llesli from the bones, 
niincedt and mix it with mashed potatoes, one or two well- 
heaten eggs, a little milk, salt, and an onion, minced and 
boiled; mix all well togotlier, and press it into a shape, 
turn it out, brush it over with beaten egg, and brown in a 
Dutch oven ; serve with melted butter in a sauce-tureen.— 
E. B. 
Miss Mokam’s Cake.— One pound of butter stirred to 
cream, one pound of tlour, one pound of currants, half-a- 
pound of loaf-sugar, one small nutmeg grated, twelve yolks 
of eggs, three ounces of citron, one glass of brandy. Half 
the quantity of whites of eggs, beaten separately, may be 
used.—E. 13. 
LONDON MARKETS.— January 21st. 
COVENT GARDEN. 
We have but little alteration to report this week ; the alternate changes 
from frost to humidity, and vice vei s/i, have somewhat interfered with the 
supply of Fruit that is kept in store, and, consequently, we have had 
only limited supplies up by the railways. Pears now consist of Gluu 
Morceau, Ne plus Meuris, Nelis d'Hiver, Chaumontel, and Bishop’s 
1’humb. Of Vegetahles, some excellent White BrocoU has come to hand 
from Cornwall, and realized good prices ; all other sorts quite sufficient 
for the demand. 
FRUIT. 
Apples, kitchen, per 
bushel. 3s. to 6 s 
,, dessert .... 6 s. „ lOs. 
Pears . 8 s. ,, 12 s. 
Peaches, per doz. .. 
Nectarines, ner doz... - 
Plums, per sieve .... - 
Pine-apples, per lb... 2 s. ,, 83 . 
Grapes, per lb. 2s. ,, fis. 
Foreign Melons, each 2 s. ,, 4s, 
. . 
Gooseberries, per qt.. - 
Currants. -—• 
Raspberries . . 
Strawberries,perpottle - 
Oranges, per 100 .... 4s. ,, 10s. 
Lemons. 6s. ,, 12s. 
Almonds, per lb. 2s. ,, — 
Nuts, Filberts, per 
100 lbs. Sfls. „ 60s. 
,, Cobs, ditto .. 60 s. ,, 70s. 
,, Barcelona,per 
bushel. 20s. ,, 22s. 
Nuts, Brazil, per 
bushel. 12s. ,, 148. 
Walnuts, per 1000 .. 9s. ,, 12s. 
Chestnuts per bushel 123. ,, 20s 
VEGETABLES. 
Cabbages, per doz. Is. to Is, 6d, 
,, Red,perdoz. 2s. ,, 4s, 
Cauliflowers, per doz. 4 s. to 6s. 
Brocoli per hdle . is. ,, 2 s. 
Savoys. Is. ,, 2 s. 
Greens, per dozen 
bunches. 43. ,, 63. 
Spinach, persieve.... — ,, 4 s, 
Beans. . 
French Beans, per 
hundred. 3 s. ,, 43. 
Scarlet Runners .... - 
Peas, per bushel .... - 
Carrots, per bunch .. 4 d. ,, 6d. 
Parsnips, per doz. 6d. ,, 9 d, 
Beet, per doz.Is. ,, Is, 6d, 
Potatoes, per cwt. .. 3 s. ,, 63. 
Turnips, per bunch.. ,, 3 d. 
Onions, young, per 
bunch. id, ,, 2d. 
Locks, per bunch .... 2d. ,, 3d. 
Garlic, per lb. 6d. ,, 8d. 
Shallots, per lb. 4d. ,, 6d. 
Horseradish, per 
bundle. Is. 6d. ,, 2s. 6d. 
Lettuce, Cos, per 
score . 6d. ,, is. 6d. 
,, Cabbage.... 6d. ,, 8d. 
Endive, perscore ..ls.6d. ,, 28, 
Celery, per bunch.. 9d. ,, Is. 6d. 
Radishes, Turnip, per 
dozen bunches ..Is. ,, Is. 6d. 
Water Cresses, per 
dozen bunches .... 6d. ,, Qtl' 
