228 
THE COTTAGE GARDENER. 
highly and universally extolled. I confess that the nightin¬ 
gale does not please me so much as I know it ought to do. 
It has no song. It repeats the same full, musical note, with 
surprising power and delicacy, and there is a plaintive sad¬ 
ness that attracts us in its tones; but it does not sing like 
the blackbird, the thrush, the lark, or even the robin. There 
is subject in their strains; but the nightingale harps upon 
one string, if I may so express myself, which, with all its 
sweetness, disappoints me. As one among the feathered 
choir, and as prolonging its music after other birds are still, 
the nightingale is delightful; but as a sole musician, I prefer 
one of the less valued performers. 
While speaking of birds, I must notice the nest of a golden- 
crested wren which was brought in a few days ago, cemented 
so wonderfully to the drooping sprays of a Red Virginian 
Cedar as to be quite concealed from every eye but that of a 
shool-boy. It was a deserted nest, the young birds being 
fledged and gone. The bough was cut from the tree with 
the beautiful little nest suspended safely among the sprays, 
like a small round bag, formed of moss, and wool, and 
feathers, exquisitely woven together, so as no hand on earth 
could weave them. It was impossible to look at it without 
wonder and delight, and a feeling deeper and more exquisite 
still; for does not a work like this, made without hands, con¬ 
structed only by the beaks of two little birds, exalt the power 
and goodness of Him, -without whom even man can do 
nothing, and who alone enables the dumb creation to exhibit 
such wondrous skill ? A bird’s nest is, at all times, an 
object of peculiar interest and delight; but I have never 
seen one so beautiful in its form and position as that of the 
golden-crested wren. 
CHEAP DINNERS. 
[July 11. | 
latter having been previously boiled), and then fried with a 
little fat. The head should bo boiled, and when eaten with 
plain boiled rice it is a nourishing and delicate dish for an 
invalid. The brains should be taken out and mixed with the 
liver which is in the frying-pan. The water in which the 
head has been boiled must be carefully put by until the uext ; 
day, when, after all the meat has been picked from the head, , 
put the bone into the water, and boil it for an hour with j 
plenty of vegetables, particularly onions. Boil with it some j 
split peas or damaged rice (a pound of which can be bought i 
for l^d), and you have another wholesome dinner. 
Rice is an article which is veiy much neglected by the j 
poor; and it is, I think, a great mistake on their part. It is j 
easily prepared, very wholesome, and very cheap. A large j 
rice pudding made thus is very good:—-Wash one pound oi 
damaged rice : put it on to boil with very little water ; when j 
it begins to swell, add a quart of skim-milk, a little fat, and , 
a quarter of a pound of treacle ; pour it into a pie-dish or 
basin, and bake it in a slow oven for two hours. It will bo 
soft enough if it only remains in the oven half an hour, but 
it is improved by standing in a cool oven lor the two hours. 
A few gooseberries or currants are additions which are much 
prized by the little ones; and those children who are accus¬ 
tomed to see fruit on the trees and withstand the temptation 
of touching it should be encouraged by partaking of it at4lie 
dinner-table. Do not forget to commend them for thus 
obeying their parent’s wishes, and at the same tune remind 
them, that trusting in their own strength they will fail; but 
looking to the Saviour for his grace, they will withstand the 
various temptations to which childhood, youth, and manhood 
are liable ; and at last will receive that crown of glory which 
is prepared for those who love and, consequent! 3 , serve God 
here. J Friend. 
A very tempting title, truly! I hope the results will prove 
as tempting to the palate ! A few months ago, every receipt, 
headed with the magic word “cheap,” was read with avidity, 
and not only read, but it was tried and adopted. Now, since 
our prayers have been heard, and most mercifully answered, 
the same eagerness for cheapness is not evinced; and I fear 
some, who had learnt in the season of scarcity a few lessons 
in economy, are now returning to their old bad habits, and 
indulging in indolence or expences which are unsuited to the 
station in which it has pleased the Almighty to place them. 
It is the imperative duty of every mistress of a family to 
see that the “master’s" earnings are expended in the most 
profitable manner. This requires some little knowledge,— 
some little forethought, but “where there is a will there is a 
way;” and the art of feeding a number of hungry mouths on 
a scanty pittance, in a satisfactory and comfortable manner, 
though a difficult matter at first, will, if the heart is in the 
work, soon be accomplished; and by means of great economy, 
both in buying and using articles of food, great cleanliness, 
and a “ cheerful countenance," our cottage homes would 
soon become scenes of happiness and contentment; public 
houses would be abandoned, and our churches and schools 
frequented. 
When meat is at a low price, I think it very much better 
economy to buy a little for each day’s dinner than to feed the 
family on vegetables and bread alone; but then the meat 
must be made into soup—not eaten. In this way all the 
vegetables that are mixed with the soup become not only 
more palatable, but more nourishing. 
Fish Stew. —If any of my readers live by the sea-side, 
how many nice dishes may be made from the inhabitants of 
the “ briny deep !” Hake, conger eel, and several other 
coarse fish, are sold at very low prices, and make a nice dish 
dressed thus :—Put into a saucepan two quarts of water; 
have ready, sliced, four onions, two carrots, two turnips 
chopped very tine, a little parsley and a few herbs. Buy a 
couple of pound of fish, cut it into slices about four inches 
long, put it into the saucepan with the vegetables, and stew 
it for three-quarters of an hour. When done, mix a little 
flour very smoothly and add it to the broth; boil it all together 
for ten minutes, and it is ready for table. This also makes 
a good dish, if, when it has stewed a quarter of an hour, it is 
put into a pie-dish, and a crust put over it, and baked. 
Sheep’s-head and “Pluck” (as the liver and lights are 
called) is a favourite and economical dish. The pluck should 
bo chopped up and well mixed with onions and potatoes (the 
RHODODENDRONS. 
We are much obliged to A Constant Subscriber lor bring¬ 
ing these flowers under our notice. We agree in thinking 
that the truly magnificent display of Rhododendrons in the 
exhibition of American plants at the Botanic Gardens, in 
the Regent’s Park, is well adapted and well timed to draw 
public attention to the many beautiful varieties of these 
charming shrubs. No doubt the effect will be an increased 
demand for them, and we have great pleasure in complying 
with the request to give a list of the finest varieties. We 
agree also that those splendid varieties are not known so 
much as they deserve to be. The beauty of the show in the 
Regent’s Park this year is beyond all praise. It was truly a 
fairy scene. Our readers that had not the pleasure of seeing 
them, can form no idea of such a display of floral beauty. 
Several of the standard Rhododendrons measured 12 feet 
diameter, and were one mass of bloom. The hardy Azaleas 
and Kalmias, especially K laMfolia, were equally splendid, 
though not quite so large. 
The following is a very select list of hardy Rhododendrons:— 
Amethyst— pink shaded; large flowers j free bloomer 
Adonis —rose ; large truss. 
Album elegans —fine blush . 
Atro-rubrum —fine crimson. 
Alexandrine —pure white; very dwarf . 
Brilliant —bright rosy lake. 
Blandyanum —deep rosy crimson ; extra fine . 
Captivation —rosy crimson, black spots 
Cento—deep purplish rose 
Coriacea —deep pure white; fine habit. 
Cundidum —pinkish white ; fine truss. 
Delicatissimum —waxy blush; do... .. .. • • 
Decorum —rosy crimson .. .. .. . 
Elegans —deep rose; fine truss 
Eminent —rosy lilac; fine foliage ; free grower . 
Fair Rosamond —fine rosy flesh ;'beautifully spotted .. 
Geraldine —deep pucy purple. 
Helena— rosy red; a fine variety. 
Ioanhoe —deep claret: free bloomer .. 
Jeannie Deans —rosy flesh colour ; finely spotted 
Metaphor —very smooth rose ; good form, and fine truss 
Noblcanum bicolor —deep rose ; white throat; a fine variety.. 
Othello —dark purplish crimson ; free bloomer 
Pictum —pinkish white; densely spotted. 
Queen Victoria —deep claret; fine compact truss. 
Raeanum —deep crimson; black spots .. 
Standishii —violet; black spots ; fine .. . • • • 
Towardii— rosy lilac ; spotted ; flue shape. The largest and most 
perfect flower and truss ever seen .. .. 
Vervaricum —purplish lilac; immense trusses; large double 
flowers. 
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