ng of butter and
flour, 1-1/2 tablespoonful of mushroom ketchup.

_Mode_.--Cut off the best joints from the fowl, and the remainder make
into gravy, by adding to the bones and trimmings a pint of water, an
onion sliced and fried of a nice brown, the carrots, mace, seasoning,
and herbs. Let these stew gently for 1-1/2 hour, strain the liquor, and
thicken with a little flour and butter. Lay in the fowl, thoroughly warm
it through, add the ketchup, and garnish with sippets of toasted bread.

_Time_.--Altogether 1-3/4 hour.

_Average cost_, exclusive of the cold fowl, 4d.

_Seasonable_ at any time.

SKIN-DISEASE IN FOWLS.--Skin-disease is, nine times out of ten,
caused by the feathers being swarmed by parasites. Poor feeding
will induce this, even if cleanliness be observed;
uncleanliness, however liberal the bill of fare, will be taken
as an invitation by the little biting pests, and heartily
responded to. Mix half a teaspoonful of hydro-oxalic acid with
twelve teaspoonfuls of water,--apply to the itching parts with
an old shaving-brush.

OBSTRUCTION OF THE CROP.--Obstruction of the crop is occasioned
by weakness or greediness. You may know when a bird is so
afflicted by his crop being distended almost to bursting.
Mowbray tells of a hen of his in this predicament; when the crop
was opened, a quantity of new beans were discovered in a state
of vegetation. The crop should be slit from the _bottom_ to the
_top_ with a sharp pair of scissors, the contents taken out, and
the slit sewed up again with line white thread.

MINCED FOWL--an Entree (Cold Meat Cookery).

956. INGREDIENTS.--The remains of cold roast fowl, 2 hard-boiled eggs,
salt, cayenne, and pounded mace, 1 onion, 1 faggot of savoury herbs, 6
tablespoonfuls of cream, 1 oz. of butter, two teaspoonfuls of flour, 1/2
teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice.

_Mode_.--Cut out from the fowl all the white meat, and mince it finely
without any skin or bone; put the bones, skin, and trimmings into a
stewpan with an onion, a bunch of savoury herbs, a blade of mace, and
nearly a pint of water; let this stew for an hour, then strain the
liquor. Chop the eggs small; mix them with the fowl; add salt, cayenne,
and pounded mace, put in the gravy and remaining ingredients; let the
whole just boil, and serve with sippets of toasted bread.

_Time_.--Rather more than 1 hour.

_