quelled by this, give six drops
of syrup of white poppies and six drops of castor-oil, mixed
with a little oatmeal or ground rice. Restrict the bird's diet,
for a few days, to dry food,--crushed beans or oats, stale
bread-crumbs, &c.

FOWL SCOLLOPS (Cold Meat Cookery).

958. INGREDIENTS.--The remains of cold roast or boiled fowl, 1/2
pint of Bechamel, No. 367, or white sauce, No. 537 or 539.

_Mode_.--Strip off the skin from the fowl; cut the meat into
thin slices, and warm them in about 1/2 pint, or rather more, of
Bechamel, or white sauce. When quite hot, serve, and garnish the
dish with rolled ham or bacon toasted.

_Time_.--1 minute to simmer the slices of fowl.

_Seasonable_ at any time.

[Illustration: THE FEATHER LEGGED BANTAM.]

THE FEATHER LEGGED BANTAM.--Since the introduction of the Bantam
into Europe, it has ramified into many varieties, none of which
are destitute of elegance, and some, indeed, remarkable for
their beauty. All are, or ought to be, of small size, but lively
and vigorous, exhibiting in their movements both grace and
stateliness. The variety shown in the engraving is remarkable
for the _tarsi_, or beams of the legs, being plumed to the toes,
with stiff, long feathers, which brush the ground. Owing,
possibly, to the little care taken to preserve this variety from
admixture, it is now not frequently seen. Another variety is
often red, with a black breast and single dentated comb. The
_tarsi_ are smooth, and of a dusky blue. When this sort of
Bantam is pure, it yields in courage and spirit to none, and is,
in fact, a game-fowl in miniature, being as beautiful and
graceful as it is spirited. A pure white Bantam, possessing all
the qualifications just named, is also bred in the royal aviary
at Windsor.

AN INDIAN DISH OF FOWL (an Entree).

959. INGREDIENTS.--The remains of cold roast fowl, 3 or 4 sliced onions,
1 tablespoonful of curry-powder, salt to taste.

_Mode_.--Divide the fowl into joints; slice and fry the onions in a
little butter, taking care not to burn them; sprinkle over the fowl a
little curry-powder and salt; fry these nicely, pile them high in the
centre of the dish, cover with the onion, and serve with a cut lemon on
a plate. Care must be taken that the onions are not greasy: they should
be quite dry, but not burnt.

_Time_.--5 minutes to fry the o