from gristle and skin, weigh it, and, to every lb. of meat, allow
the above proportion of butter, seasoning, and spices. Cut the meat
into small pieces, pound it well with the fresh butter, sprinkle in the
spices gradually, and keep pounding until reduced to a perfectly smooth
paste. Put it into potting-pots for use, and cover it with clarified
butter, about 1/4 inch in thickness, and, if to be kept for some time,
tie over a bladder: 2 or 3 slices of ham, minced and pounded with the
above ingredients, will be found an improvement. It should be kept in a
dry place.

_Seasonable_ at any time.

FEEDING AND COOPING THE CHICKS.--When all the chicks are
hatched, they should be placed along with the mother under a
coop in a warm dry spot. If two hens happen to have their broods
at the same time, their respective chicks should be carefully
kept separate; as, if they get mixed, and so go under the wrong
coop, the hens will probably maim and destroy those who have
mistaken their dwelling. After being kept snug beneath the coop
for a week (the coop should be placed under cover at nightfall),
the chicks may be turned loose for an hour or so in the warmest
part of the day. They should be gradually weaned from the soaked
bread and chopped egg, instead of which grits or boiled barley
should be given; in 8 or 10 days their stomachs will be strong
enough to receive bruised barley, and at the end of 3 weeks, if
your chicks be healthy, they will be able to take care of
themselves. It will be well, however, to keep your eye on them a
week or so longer, as the elder chickens may drive them from
their food. Great care should be taken that the very young
chicks do not run about the wet ground or on damp grass, as this
is the most prominent and fatal cause of disease. While under
the coop with their mother, a shallow pan or plate of water
should be supplied to the chicks, as in a deeper vessel they are
liable to drench themselves and take cold, or possibly to get
drowned.

CHICKEN OR FOWL SALAD.

931. INGREDIENTS.--The remains of cold roast or boiled chicken, 2
lettuces, a little endive, 1 cucumber, a few slices of boiled beetroot,
salad-dressing No. 506.

_Mode_.--Trim neatly the remains of the chicken; wash, dry, and slice
the lettuces, and place in the middle of a dish; put the pieces of fowl
on the top, and pour the salad-dressing over them.