s
of boiled cauliflowers or brocoli, and serve very hot. The sauce should
be made sufficiently thick to adhere to the fowls; that for the tureen
should be thinned by adding a spoonful or two of stock.

_Time_.--From 1/2 to 1 hour, according to size.

_Average cost_, in full season, 5s. a pair.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ all the year, but scarce in early spring.

SPACE FOR FOWLS.--We are no advocates for converting the
domestic fowl into a cage-bird. We have known amateur
fowl-keepers--worthy souls, who would butter the very barley
they gave their pets, if they thought they would the more enjoy
it--coop up a male bird and three or four hens in an ordinary
egg-chest placed on its side, and with the front closely barred
with iron hooping! This system will not do. Every animal, from
man himself to the guinea-pig, must have what is vulgarly, but
truly, known as "elbow-room;" and it must be self-evident how
emphatically this rule applies to winged animals. It may be
urged, in the case of domestic fowls, that from constant disuse,
and from clipping and plucking, and other sorts of maltreatment,
their wings can hardly be regarded as instruments of flight; we
maintain, however, that you may pluck a fowl's wing-joints as
bare as a pumpkin, but you will not erase from his memory that
he is a fowl, and that his proper sphere is the open air. If he
likewise reflects that he is an ill-used fowl--a prison-bird--he
will then come to the conclusion, that there is not the least
use, under such circumstances, for his existence; and you must
admit that the decision is only logical and natural.

BOILED FOWL, with Oysters.

(_Excellent_.)

944. INGREDIENTS.--1 young fowl, 3 dozen oysters, the yolks of 2 eggs,
1/4 pint of cream.

_Mode_.--Truss a young fowl as for boiling; fill the inside with oysters
which have been bearded and washed in their own liquor; secure the ends
of the fowl, put it into a jar, and plunge the jar into a saucepan of
boiling water. Keep it boiling for 1-1/2 hour, or rather longer; then
take the gravy that has flowed from the oysters and fowl, of which there
will be a good quantity; stir in the cream and yolks of eggs, add a few
oysters scalded in their liquor; let the sauce get quite _hot_, but do
not allow it to _boil;_ pour some of it over the fowl, and the remainder
send to table in a tureen. A blade of p