of Holland, is a great
favourite with fowl-keepers, especially those who have on eye to
profit rather than to amusement. Those varieties known as the
"silver spangled" and the "gold spangled" are handsome enough to
please the most fastidious; but the common black breed, with the
bushy crown of white feathers, is but a plain bird. The chief
value of the common Poland lies in the great number of eggs they
produce; indeed, in many parts, they are as well known as
"everlasting layers" as by their proper name. However, the
experienced breeder would take good care to send the eggs of his
everlasting layers to market, and not use them for home
consumption, as, although they may be as large as those laid by
other hens, the amount of nutriment contained in them is not
nearly so great. Mr. Mowbray once kept an account of the number
of eggs produced by this prolific bird, with the following
result:--From the 25th of October to the 25th of the following
September five hens laid 503 eggs; the average weight of each
egg was one ounce five drachms, and the total weight of the
whole, exclusive of the shells, 50-1/4 pounds. Taking the weight
of the birds at the fair average of five pounds each, we thus
see them producing within a year double their weight of egg
alone; and, supposing every egg to contain a chick, and allowing
the chick to, grow, in less than eighteen months from the laying
of the first egg, _two thousand five hundred pounds_ of
chicken-meat would be the result. The Poland is easily fattened,
and its flesh is generally considered juicier and of richer
flavour than most others.

[Illustration: SPANGLED POLANDS.]

CURRIED FOWL OR CHICKEN (Cold Meat Cookery).

942. INGREDIENTS.--The remains of cold roast fowls, 2 large onions, 1
apple, 2 oz. of butter, 1 dessertspoonful of curry-powder, 1 teaspoonful
of flour, 1/2 pint of gravy, 1 tablespoonful of lemon-juice.

_Mode_.--Slice the onions, peel, core, and chop the apple, and cut the
fowl into neat joints; fry these in the butter of a nice brown; then add
the curry-powder, flour, and gravy, and stew for about 20 minutes. Put
in the lemon-juice, and serve with boiled rice, either placed in a ridge
round the dish or separately. Two or three shallots or a little garlic
may be added, if approved.

_Time_.--Altogether 1/2 hour. _Av. cost_, exclusive of the cold fowl,
6d.