FANCIERS’ JOURNAL AND POULTRY EXCHANGE. 
25 

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DRINKING FOUNTAINS. 
I AVE been a fancier for twenty-five or thirty years, and 
during that time have tested or examined nearly everything 
offered in the shape of a fountain or drinking vessel for fowls 
and pigeons. In the years of my boyhood I was satisfied 
with a brick hollowed out, in the form of a trough, which I 
then thought perfection ; later or rather soon after, I heard 
of and adopted the rather ancient discovery of an inverted jug, 
filled with water and turned over a pan or saucer, putting a 
chip or nail under the mouth of the jug for the gradual 
escape of the water as required. Finally, I had an earthen | 
fountain made in a similar shape, somewhat resembling the 
present improved stone fountain, but without cover to the 
water-trough. These lasted but a short time, exposure to the 
weather, slight frosts, and rain will soon operate on them so 
as to cause them to crumble to pieces. 
Then came the tinware fountains, which, when well made, 
lasted a short time, with indifferent care. After that, the 
iron ones, galvanized, which I believe were recommended 
to stand the frost, which no fountain will do unprotected in 
northern latitudes. Even if it would stand solid freezing, of 
what use would such ‘hard water”’ be to the fowls, they | 
cannot drink ice; an open iron (if made very strong) or tin 
dish is better suited to the coldest, freezing weather, and the 
fountains kept laid away, clean and dry, until spring or sum- | 
mer, when their great value in keeping the water clean, cool, 
and pure can be appreciated all through the warm season 
until frost reappears. © 
The best fountain for this purpose I discovered in moderate 
use in Philadelphia, about seven years ago. It is well made 
of stoneware (see cut) and will last a lifetime; it is easily 
filled and kept clean; there is no patent on it, and it can be 
ordered at any stoneware pottery—earthenware will do but 
- will not last so long. The two-gallon size is made by using 
a two-gallon jug, the front or bulging part of which is com- 
posed of a half section of a gallon jug and fitted on, with an 
opening made in lower part for drinking-trough, while in 
the soft clayey state. When complete it is, in my opinion, 
all points considered, the best kind of fountain existing for 
fowls and pigeons, or any small pets. 
To fill them, place them in a horizontal position and pour 
or pump the water into the opening. To prevent dirt being 
scratched or thrown into the trough, where there are many 
fowls confined, let it be elevated on a box or stool within 
reach of them all; but always rinse well before refilling. 


A BOARDER at one of our city boarding houses the other 
day remarked to a fellow-boarder at the table: ‘“ This must 
be a healthy place for chickens.” ** Why ?”’ asked the other. 
<¢ Because I never see any dead ones hereabouts.”’ 

DOMESTIC DEPARTMENT. 
HOUSEHOLD RECIPES. 
THE principal contributor to this department proposes to 
make it valuable for reference to those who desire to furnish 
their table in a healthy and economical manner. Dyspep- 
tics, and those who are in danger of becoming so, will gen- 
erally be able to select something agreeable to their taste 
which they can digest easily. 
We do not solicit directions for cooking pork, or rich pas- 
try of any kind. Even for pie crust, if it must be eaten, we 
prefer fat beef drippings and mashed potatoes for shortening 
in preference to lard. The absurd mixtures called French 
cookery, in which the principal substance is made to taste 
like nothing above or below the earth, we are content to 
leave to the eating and digesting of those who can relish it 
on account of a fashionable name, yet we are ever glad of 
friendly suggestions, criticisms, or information. Our own 
living consists principally of beef, cooked in various ways, 
according to the piece selected; mutton, very little veal, 
tripe, oysters, and beans (generally limas), from which we 
make our principal meals in winter; and puddings of rice, 
bread, tapioca, sago, corn starch, corn meal, and oat meal, 
the latter often in the form of mush which is served with 
milk for supper. We keep on hand for lunch, when required, 
gingerbread, ginger cakes, custards, blanc mange, sponge 
cake, apples, cheese, &c., with milk, ale, or water having a 
tablespoonful of vinegar to the tumblerful, which all can 
drink to their own health, in moderate quantities, when 
water alone disagrees with them. 
Directions for Cooking Beef in an economical way, that will 
relish.—After you tire of your nice roast, a portion of which 
you have eaten both hot and cold sliced, and still have rem- 
nants which you would serve for breakfast, chop them finely, 
and form into round cakes, after adding equal parts of potato 
mashed with a spoonful of butter and salt to taste. Fry toa 
rich brown on a hot griddle; eat with corn meal and flour 
eake. For a change, next time add to the cold relicts, the 
gravy left, a little warm water, piece of butter, a little black 
pepper, salt, if necessary, and a thick upper crust, baking 
together in the form of a pie. We do not expect to offer 
much that is new, but our object is to remind cooks of healthy 
preparations, materials for which, by careless ones, are often 
discarded. 
Breakfast Cake.—In absence of potatoes; or, to be eaten 
with butter while warm. Equal parts sifted corn meal and 
flour; stir or sift in carefully while dry one teaspoonful of 
cream of tartar. Dissolve in milk (sufficient to mix, and form 
a batter that will pour easily into baking tins), one level tea- 
spoonful each of carbonate of soda and salt, sweeten to taste. 
Lastly, add one or two (according to supply) well-beaten 
eggs to one cake, and bake in a quick oven to a nice brown. 
Do not scald and spoil your meal. 
NELLIE. 


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PHILADELPHIA ZooLoaicaL SocreTy.— Officers for 18738. 
President: William Camac, M.D. Vice President: James 
C. Hand, J. Gillingham Fell. Treasurer: Frank H. Clark. 
Ree. See’y: John J. Ridgeway ; Cor. Sec’y, J. Le Conte,M.D. 
Managers: Frederick Graff, Wm. S. Vaux, John Wagner, 
Henry C. Gibson, General Isaac J. Wister, J. Vaughan 
Merrick, George W. Childs, A. J. Drexel, J. J. Ridgeway, 
Jr., S. Fisher Corlies, Theo. L. Harrison, W. H. Merrick, 
