,,the ,,lady',s ,,country ,,companion2 ,,or1 ,,how ,,to ,,enjoy ,a ,,country ,,life ,,rationally4 ,,by ,,mrs4 ,,loudon1 ,,author ,,of ,,gardening ,,for ,,ladies1 ,,etc4 ,,with ,an ,engraving on ,steel1 and ,illustrations on ,wood4 ,,fourth ,,edition4 ,,london3 ,,longman1 ,,brown1 ,,green1 ,,and ,,longmans4 #aheb4 ,illustration ,,preface4 ,in the present edition of the ,lady's ,country ,companion1 a reduction has been made in the price1 to render the work still more generally useful than it has hitherto been2 but in all other respects it is essentially the same4 ,the principal object of this work is to save young housekeepers the pain and trouble of buying their own experience2 and though it is particularly addressed to those residing in the country1 ,i have had the satisfaction of finding that it has been in many cases almost equally useful to those living in towns4 ,it may1 however1 be interesting to my readers to know that it was originally written for the benefit of a young friend1 who was precisely in the position ,i have represented ,annie to be in1 and who1 knowing ,i had resided in the country in my youth1 asked my advice4 ,of course1 in preparing the work for publication1 many things were added or enlarged on1 particularly in the parts relating to cooking and gardening1 and in the suggestions for altering and furnishing the house2 but nearly all the housekeeping and farm-yard details were the result of my personal experience4 ,it happened in my youth1 that my father1 who was in the law1 was obliged1 from ill health1 to give up his profession1 and to reside in the country2 and as my mother was dead ,i kept his house4 ,i had thus to practise what ,i have here attempted to teach2 and ,i shall be only too happy if ,i am the means of sparing others the annoyances ,i suffered myself4 ,i have stated these facts now1 as it is possible1 from the gradually declining state of my health1 ,i may not have another opportunity of mentioning them in their proper place1 and as ,i think my readers will be likely to place more confidence in my counsels when they know they are founded on realities4 ,i have always been anxious to make my books useful1 but ,i am now still more so than ever ,i was before4 ,j4 ,w4 ,,loudon4 ,bayswater1 ,dec4 #aj1 #ahea4 ,,contents4 ,preface ,list of ,engravings ,,letter ,i4 ,,introduction4 #a ,,book ,i4 ,,the ,,house4 ,,letter ,,ii4 ,first ,impressions of the ,country4--,making ,fires4 ,,letter ,,iii4 ,hall4--,morning ,room4--,book-,cases4--,plants in ,pots4--,squirrels1 ,canary ,birds1 ,parrots and ,macaws1 ,monkeys1 ,gold ,fish1 and ,cut ,flowers4--,drawing-room4--,dining-room4 ,,letter ,,iv4 ,flies4--,servants' ,offices1 including the ,housekeeper's ,room and ,store ,closet1 the ,kitchen1 and the ,scullery4--,brewing2 making ,home-made ,wines1 ,cider1 and ,perry2 and making ,bread1 ,rolls1 ,cakes1 ,rusks1 ,muffins and ,crumpets1 and ,biscuits4 ,,letter ,v4 ,impromptu ,cookery4--,soups4--,poultry4--,pigeons4 --,game4--,salads of ,cold ,meat and ,potatoes4--,modes of dressing ,potatoes and ,carrots4--,sauces4--,omelettes1 ,creams1 and ,side ,dishes4--,miscellaneous ,cookery4--,national ,cookery4--,the ,french ,pot-au-,feu4--,italian ,macaroni4--,german ,sauer ,kraut--,polish ,barsch4--,spanish ,olla ,podrida and ,puchero4--,scotch ,haggis1 ,barley ,broth and ,hotch-potch4--,english ,plum-pudding4 ,puddings4--,potato ,flour4--,pickles4--,pork ,pies4 ,,letter ,,vi4 ,the ,larder4--,salting ,meat1 ,bacon1 and ,hams4--,the ,dairy4--,management of ,milk4--,making and keeping ,butter4--,making ,cheese of various ,kinds4--,ice-,house1 ,ice-,cellar1 and ,ice-,cooler4--,ice-,creams4 ,,book ,,ii4 ,,the ,,garden4 ,,letter ,,vii4 ,planting a regular ,geometrical ,flower-,garden4--,list of ,plants4--,mode of laying out regular ,figures on the ,ground4--,rules for arranging ,colours4--,planting ,side ,beds4--,plants with fragrant ,flowers4--,culture of ,bulbs4--,reserve ,ground4--,culture of ,annuals1 ,perennials1 and ,biennials4--,hotbeds and ,frames for raising and keeping ,half-hardy ,flowers4 ,,letter ,,viii4 ,use of ,plant-,houses4--,nature of ,climates4--,different ,kinds of ,hothouses4--,the ,dry ,stove1 the ,bark ,stove1 and the ,orchideous ,house4--,culture of ,plants in the ,bark ,stove4--,aquarium and ,water ,plants4--,red ,spider4--,culture of ,succulent ,stove ,plants4--,culture of ,orchideous ,plants4--,the ,greenhouse4--,the ,australian ,house1 and ,culture of its ,plants4--,the common ,greenhouse1 the ,heath ,house1 the ,conservatory1 the ,orangery1 and the ,camellia ,house4--,the ,culture of ,plants in the common ,greenhouse4--,potting ,plants4--,heaths4--,culture of ,plants in the ,conservatory4--,culture of ,orange ,trees4--,aphides4 ,,letter ,,ix4 ,the ,park and ,pleasure-,grounds4--,situation of old ,houses4--,water4--,forest ,scenery4--,effect of a ,shrubbery in harmonising a ,flower-,garden with a ,park4--,opening ,vistas4--,scenes in a ,park4--,fences against ,cattle4--,styles in ,gardening4--,use of a ,terrace4--,patte d',oie4--,planting an ,architectural ,garden4--,planting an ,arboretum4--,renovating ,turf4 ,,letter ,x4 ,laying out a ,kitchen-,garden4--,making ,gravel ,walks4--,box ,edgings4--,crops of ,culinary ,vegetables4--,cucumbers1 ,melons1 and ,mushrooms4 ,,letter ,,xi4 ,the ,management of ,fruit ,trees4--,planting4--,protecting the ,blossoms4--,stone ,fruits4--,fig ,trees4--,grapes4--,management of a ,vinery4--,growing ,pine-apples4--,forcing ,peaches and ,nectarines4--,standard ,fruit ,trees4--,kernel ,fruits4--,fruit ,shrubs4--,strawberries4--,tart-,rhubarb 4 ,,letter ,,xii4 ,operations of ,gardening4--,digging1 ,forking1 and ,hoeing4--,sowing ,seeds4--,taking off ,suckers4--,making ,layers and ,cuttings4--,budding1 ,grafting1 and ,inarching4--,pruning and ,training4--,disbudding4--,manuring4--,k eeping ,fruit in a ,fruit-,room4 ,,book ,,iii4 ,,domestic ,,animals4 ,,letter ,,xiii4 ,quadrupeds kept for ,amusement4--,horses for riding and driving in ,pony ,carriages4--,mules1 ,zebras1 ,quaggas1 and ,donkeys4--,dogs and ,cats4 ,,letter ,,xiv4 ,quadrupeds kept for supplying ,food4--,cows1 ,calves1 ,goats1 ,pigs1 ,rabbits1 and ,deer4 ,,letter ,,xv4 ,inhabitants of the ,poultry-,yard3 ,fowls1 ,turkeys1 ,guinea ,fowls1 ,geese1 ,ducks1 and ,pigeons4--,peacocks and ,hens4--,diseases of ,poultry1 and their ,cure4 ,,letter ,,xvi4 ,the ,inhabitants of the ,ponds3 ,fish and ,aquatic ,fowls1 including ,swans1 exotic ,geese and ,ducks4--,inhabitants of the ,woods3 including ,pheasants and ,partridges1 ,herons and ,bitterns4--,aviary4--,apiary1 and the ,management of ,bees4--,silk-worms4 ,,book ,,iv4 ,,rural ,,walks4 ,,letter ,,xvii4 ,shoes and ,apparatus for ,walking4--,rural ,seats4--,natural ,objects noted in a ,country ,walk2 the ,mole2 the ,shrike2 the ,black ,snail2 the ,siller ,cups2 the ,woundwort4--,pleasures of studying ,botany4--,granite4--,appearance of the ,clouds4 ,,book ,v4 ,,country ,,amusements4 ,,letter ,,xviii4 ,archery3 ,targets2 ,self ,bows and ,backed ,bows2 ,bowstrings2 ,arrows2 ,arm ,bracer and ,shooting-,glove2 ,belt and ,tassel2 and ,quiver4--,sketching in the open ,air3 ,block-,book and ,pencils2 ,artist's ,colours2 ,touch of the different ,trees4--,swinging4--,pleasure-,boats4-- ,skating4--,sporting ,terms4 ,,book ,,vi4 ,,country ,,duties4 ,,letter ,,xix4 ,relation between a ,landed ,proprietor and the ,cottagers on his ,estate4--,how to relieve the ,poor4--,establishing ,schools4--,teaching the ,daughters of the ,poor to make ,clothes1 and teaching them ,cooking4--,employing the ,poor4--,assisting the ,poor in ,illness4--,making ,clothes for the ,poor4 ,,index4 ,,list ,,of ,,engravings4 ,frontispiece4 ,the ,manor-,house in its original ,state4 #a4 ,ground ,plan of the ,manor-,house4 #b4 ,spigot and ,faucet4 #c4 ,mash-stirrer4 #d4 ,mash-tub4 #e4 ,fruit-crusher4 #f4 ,cabbage-cutting ,machine for preparing ,sauer ,kraut4 ,garden ,front of the ,manor-,house in its improved ,state4 #g4 ,radiated ,geometrical ,flower-garden4 #h4 ,square ,geometrical ,flower-garden #i4 ,diagram for forming the ,beds of ,flower-gardens4 #aj4 ,diagram for forming the ,beds of ,flower-gardens4 #aa4 ,diagram for forming the ,beds of ,flower-gardens4 #ab4 ,compound ,geometrical ,flower-garden4 #ac4 ,park ,fence4 #ad4 ,poultry-yard4 #ae4 ,sitting-box for ,hens4 #af4 ,hen-roost #ag4 ,hen-coop4 #ah4 ,nidulria campanulta4 ,,letter ,i4 ,,introduction4 ,your letter1 my dear ,annie1 informing me that you are about to be married and to settle in the country1 has interested me exceedingly1 as it reminds me of my own youth1 when my first essays in housekeeping were made under circumstances very similar to those in which you will be placed4 ,it is true ,i was not then married1 but1 as my mother was dead1 the care of the house devolved on me2 and ,i knew even less about household affairs than most girls of my age and rank in life1 as my mother had an old and favourite housekeeper1 who managed every thing1 and who would not suffer the slightest interference in her department4 ,when my mother died1 this person left us2 and my father1 with a shattered constitution and a greatly diminished fortune1 retired to a small estate he had in the country4 ,i was then young and thoughtless2 ,i had no sisters2 and having1 like you1 been brought up in a town1 ,i had no ideas of the country but as a place where eggs1 cream1 and fruit were in abundance2 where ,i might keep as much poultry as ,i liked2 and where there were shady lanes1 and green fields abounding with pretty flowers4 ,the place we went to live at had a good house1 commanding a splendid view2 an excellent garden2 three fish-ponds1 and about thirty acres of grass land1 which enabled us to keep cows and horses1 without troubling us with any of the laborious duties of cultivating arable land4 ,at first ,i was enchanted with the change4 ,i was never tired of feeding my poultry1 watching the dairy-maid1 and managing the fruit and flowers2 but1 alas6 ,i soon found that there are few roses without thorns4 ,my first trouble was three gentlemen calling on us one day unexpectedly1 and my father asking them to stay dinner4 ,we were seven miles from the town where we had formerly lived2 and1 though there was a small town within two miles of us1 the road was bad1 and the miles very long ones2 while the town itself1 when we reached it1 was one of those provoking places the shopkeepers of which never have what is wanted1 though they always say they had abundance of the required article the week before1 and believe they shall have it again the week after4 ,i need not enter into the details of my troubles in preparing for this well-remembered dinner4 ,meat was out of the question2 and though ,i was enabled1 with infinite difficulty1 to give my father's friends enough to eat1 no one but a young housekeeper in a similar situation can have any idea of what ,i suffered4 ,the lesson1 however1 was not lost upon me2 and you may easily imagine that ever afterwards ,i took care to have a cooked piece of hung beef1 or ham1 or some similar substantial article of food in the house1 that ,i might be provided for a similar occurrence4 ,the recollection of what ,i underwent while buying my experience makes me anxious to spare you1 my dear ,annie1 the pain of a similar ordeal2 particularly as it is more disagreeable for a young newly married woman to feel in housekeeping difficulties than a single one2 as it makes you fear your husband had a higher opinion of you than you deserve4 ,in your situation the difficulty is increased by your husband not having lived at the ,manor-,house since the death of his parents1 when he was only ten years old2 so that he can have no idea of the petty troubles you will be exposed to4 ,under these circumstances ,i will do my best to clear the path that lies before you1 and to teach you how to enjoy rationally a country life4 ,illustration3 ,the ,manor-,house in its original ,state4 ,,book ,i4 ,,the ,,house4 ,,letter ,,ii4 ,,first ,,impressions ,,of ,,the ,,country--,,making ,,fires4 ,you complain1 my dear ,annie1 that when ,i wrote to congratulate you on your marriage1 ,i did not send you any of the advice ,i promised4 ,the neglect was intentional4 ,i was unwilling to disturb the happiness of the honeymoon by any allusion to the troubles of life2 but now that you are actually arrived at the mansion which is to be your future dwelling1 ,i will not delay any longer beginning the fulfilment of my task4 ,i am sorry to hear that you felt chilled and depressed at the first appearance of the ,manor-,house2 though ,i am not surprised that you found the room you were ushered into dark and cold1 since you tell me that the windows are shaded by some lofty ,scotch pines1 which are certainly the most gloomy of all the vegetable race1 and which must necessarily impede both the light and the warmth of the sun4 ,you add that you are ten miles from a market-town1 and at least seven from any visitable neighbours2 that the kitchen-garden is a mile from the house1 and under the care of a cross old gardener1 who cannot be displaced2 that there is no separate flower-garden2 and1 in short1 that if it were not for your affection for your husband1 you would be miserable4 ,your letter would make me very uneasy on your account if ,i had not had a good deal of experience of the world2 but ,i am comforted when ,i reflect that in early youth the vehemence of our feelings always makes us exaggerate both our pains and our pleasures4 ,have you ever looked at a landscape through a window of coloured glass1 and remarked the cold and miserable appearance presented through the purple pane1 contrasted with the rich glow thrown upon every object by the orange glass8 ,both give a false idea of the reality2 but the impressions thus received are not more erroneous than those we often experience of what passes around us1 when viewed through the medium of our feelings4 ,i thus consider your letter as produced by a view taken through the purple glass2 and ,i am far from believing that you will dislike the country when you know it better2 and still less do ,i give credence to your vehement assertion that you never can be happy in your present residence4 ,happiness1 ,i suspect1 in most cases1 depends more upon ourselves than we are generally willing to allow2 and ,i am quite sure that young married people who are attached to each other1 and have a competency1 may be happy if they will1 particularly in the country1 where their principal amusements must all centre in home4 ,you will1 perhaps1 be surprised to find that ,i think this a cause of happiness1 but you will find in time that ,i am right2 and that our chances of being happy decrease in proportion as we depend upon others for our enjoyments4 ,i cannot conceive a more miserable life than that of a beauty who has no pleasure but in being admired2 and who1 consequently1 must pass her time in fits of alternate depression and excitement4 ,it would give me the greatest pain to see you plunge into this species of mental intoxication1 and ,i rejoice that you are placed in a situation where you will not be exposed to the temptations arising from bad example4 ,in this respect your present abode seems to be everything ,i could wish2 as1 from the description you have given me of the difficulties attending visiting your neighbours they seem to be enough to cure the most ardent lover of dissipation2 and1 unless the neighbours be more than commonly agreeable1 ,i think you will not feel inclined-- ----,frequent visits to make ,through ten miles of mud for formality's sake1 ,with the coachman in drink1 and the moon in a fog1 ,and no thought in your head but a ditch or a bog4 ,do not suppose from this that ,i think you should be unsociable2 on the contrary1 ,i think it a duty to mix occasionally with the world1 as1 unless we do so1 we should soon learn to set a false value upon ourselves and upon every thing around us4 ,the society of persons in our own rank in life is1 therefore1 essential to teach us our true level2 and ,i have no doubt you will find some agreeable persons among your neighbours when you know them better1 whose friendship you will think worth cultivating4 ,i will now take your objections to your residence in detail2 and we will try if some remedy cannot be devised for them4 ,i am glad your house is large4 ,in town1 we are often content to put up with the inconveniences occasioned by want of room1 as we know that space is valuable1 and cannot always be had2 but1 in the country1 where we feel the free air1 and see no houses before us1 it seems hard to be confined4 ,you may also find it convenient1 in the winter1 to have room to take exercise within doors2 and ,i hope you have a good-sized hall or gallery to play at battledore and shuttlecock in2 for that is a game not to be despised in the list of country amusements4 ,the trees are certainly an objection4 ,our ancestors seem to have had strange ideas about planting trees in front of a dwelling4 ,it is true1 that the modern conveniences of blinds and verandas were then probably unknown2 and1 therefore1 a few trees were judged agreeable to shade the windows from the glaring light and heat of the sun4 ,at least1 this appears to me the only way of accounting for the strange manner in which we often see trees placed close to the windows of an ancient manor-house1 as though purposely to intercept the prospect1 and to impede the entrance of two of the greatest blessings of nature1 light and free air4 ,i should hope that your husband will consent to have these trees cut down1 or at least thinned out2 and ,i am sure he will find the sacrifice amply repaid by the air of cheerfulness which will be given to his rooms4 ,i have also no doubt that when these rooms are better ventilated1 and the sun is permitted to reach them1 you will find them warmer2 though ,i confess that a country-house is generally colder than one of the same size in town4 ,i do not mean from the size of the rooms1 for large rooms1 having fewer draughts1 are less difficult to warm than small ones2 but because houses in the country are more exposed to the wind1 and the air round them is colder than in towns4 ,in some old country-houses the rooms are small1 and there are numerous long1 narrow passages1 which are sure to produce draughts3 but to cure this evil1 thick curtains may be suspended over the doors1 care being taken not to prevent the doors from opening freely2 or there may be double doors and double windows4 ,in warming a room1 if an open fireplace be used1 a good deal depends upon the mode of managing the fire4 ,servants are very apt to throw on a quantity of coals at once1 in such a manner as to smother up the flame2 and1 when this is the case1 the heated air produced by the imperfect combustion of the coals passes up the chimney with the smoke1 and very little warmth enters the room4 ,if1 on the contrary1 the coals are carefully arranged on the fire so as to allow a free current of air to pass through them1 perfect combustion takes place1 and the coals become a glowing mass1 from which rays of light and heat spread in every direction2 while the cheerful appearance of a bright glowing fire must be felt by every one4 ,where an opportunity occurs of altering a fireplace1 its capability for diffusing radiant heat will be greatly increased by making the back and sides of fire-brick or fire-stone2 as these substances retain heat much longer than any kind of metal1 and are consequently more likely to prevent the fire from being chilled by the addition of fresh coal4 ,drying the coal before burning it is an excellent plan to prevent smoking1 as it makes the fire exceedingly bright and fierce4 ,it is true that the coal appears to vanish with extraordinary rapidity1 but the combustion is so complete1 that a much greater quantity of radiant heat is evolved from the same quantity of fuel4 ,in many country places it is convenient to burn wood1 especially where the fireplaces are large1 as wood burns best on the hearth1 or with the logs supported by what are called andirons or dogs2 and fires of this kind harmonise admirably with large rooms and the general appearance of the fittings up of an old country-house4 ,a wood fire1 however1 requires a good deal of attention to manage it well1 as1 without care1 it will often go out before the logs are half burnt2 especially when wood is burnt in a grate1 unless it is mixed with a little coal1 and there is a plate at the bottom of the grate to keep in the ashes4 ,it must also be remembered1 that1 though large logs are very useful to make a large fire1 yet1 when a quick supply of heat is required1 it is best to use wood cut into short thick pieces2 and that wood burns much better when dry than when green4 ,green wood1 indeed1 contains about one-third of its weight of water1 which of course evaporates in the shape of vapour1 and this vapour aids in carrying the heat up the chimney2 dry wood1 on the contrary1 produces a clear bright fire1 which gives out radiant heat4 ,opinions differ as to what kind of wood is best for fuel4 ,pine wood burns freely1 from the quantity of turpentine it contains1 but it does not give out much heat4 ,beech is preferred on the continent of ,europe1 and maple in ,america2 but ,count ,rumford says that the greatest mass of radiant heat is produced by the fuel of the lime tree4 ,generally speaking1 close-grained smooth woods make better fuel than those the grain of which is open and rough4 ,pine cones are admirable for lighting a fire2 and you will find the gloomy ,scotch pines1 which have so annoyed you with their shade1 may be useful in this respect1 as producing an article of domestic economy4 ,if any of your chimneys should smoke1 the usual remedy is contracting the mouth of the chimney1 or raising it higher by the addition of a chimney-pot4 ,the last is a most unsightly remedy1 and ,i hope you will not have occasion to try it4 ,indeed1 old houses seldom smoke1 unless their chimneys are damp for want of use1 or that birds have built in them2 though nothing can be more common than to have smoky chimneys in modern houses4 ,one reason1 ,i believe1 is1 that newly built chimneys very often smoke because they have not been properly cored2 that is1 the projecting pieces of mortar1 c41 which are formed inside the chimney while it is building1 have not been removed1 and prevent the proper ascent of the smoke4 ,another common fault in modern fireplaces is1 that they are too shallow to allow sufficient space for the grate2 and1 when the grate is set too far forward into the room1 it is evident that a very strong draught will be required to draw the smoke up the chimney4 ,neither of these faults is common in old houses2 in them the chimneys are generally as smooth inside as the walls of the room1 and the fireplaces are usually two feet deep1 or even more1 instead of being only nine inches1 as ,i am told is the case with some modern villas4 ,i say nothing about stoves1 as ,i confess myself prejudiced against them1 from the numerous fires they have occasioned2 and ,i think open fireplaces not only safer and more agreeable1 but much more conducive to health1 as they aid in ventilating the apartments1 and without a constant change of air there can be neither health nor happiness4 ,in speaking of the different kinds of fuel1 ,i forgot to mention peat and charcoal1 but you will find these more useful in the kitchen than in the parlour2 and coke ,i would not advise you to employ1 on account of its close unpleasant smell4 ,,letter ,,iii4 ,,hall4--,,morning ,,room4--,,book-,,cases2 ,,plants ,,in ,,pots2 ,,squirrels2 ,,canary ,,birds1 ,,parrots ,,and ,,macaws2 ,,monkeys2 ,,gold ,,fish2 ,,and ,,cut ,,flowers4--,,drawing-,,room4--,,dining- ,,room4 ,i have just received your letter1 enclosing a plan of your house and a sketch of its present appearance2 and1 ,i confess1 it appears to me that you have not complained of its gloominess without having abundant reason for doing so4 ,pray tell your husband1 however1 that ,i fully sympathise with his reluctance to cut down trees that he has been familiar with from his boyhood2 and that1 so far from liking to see wood felled myself1 ,i feel positive pain when even the large limb of a noble tree falls to the ground4 ,but ,i think it a weakness to give way too much to this feeling2 and1 if ,i had a favourite tree that ,i was convinced was injurious to the health1 or even to the comfort1 of human beings1 ,i would instantly have it cut down1 in the same manner as ,i would submit1 without hesitation1 to the amputation of an arm or a leg1 if ,i had sustained an injury that ,i was quite sure could not be cured in any other way4 ,you say you felt excessively pained when your husband said1 that1 though he did not think any circumstances could ever have induced him to order those trees to be cut down1 he was quite delighted to have such an opportunity of pleasing you2 and that1 when you heard the workmen employed in cutting the trees down the following morning1 you felt every blow they struck1 and you thought he must hate you for wishing him to make such a sacrifice4 ,these feelings are quite natural2 but1 in my opinion1 the readiness with which your husband complied with your wishes will strengthen the bond of affection between you instead of weakening it1 as there cannot possibly be a stronger proof of love than is shown in sacrificing our prejudices in favour of the beloved object2 and ,i am sure1 with your grateful and amiable disposition1 you will be delighted to prove that you can make sacrifices in your turn1 whenever a proper opportunity for doing so may occur4 ,i am sure the removal of these trees will make the house appear more cheerful2 and ,i can now only recommend you strongly to take care that your rooms are well ventilated1 by the windows being always opened in fine weather1 whenever the rooms are unoccupied1 for1 ,i repeat1 though you laughed at my former assertion1 that a free circulation of air is essential both to health and happiness4 ,you ask1 how is it possible that fresh air can contribute towards happiness8 and ,i1 in return1 ask you if you have never felt the influence of a fine clear bracing morning in making you feel gay and happy1 quite independently of moral causes4 ,on such occasions1 ,the bosom's lord sits lightly on his throne1 and we feel equal to any exertion that may be required of us4 ,look at the contrast between country children1 as they run shouting and laughing only from the irrepressible glee of their own hearts1 and the children of a close and over-populated town1 who creep from school shivering and sad1 with countenances as dull as the appearance of the atmosphere they are compelled to breathe4 ,you enjoy in the country the inestimable advantage of being able to procure as much fresh air as you like1 only by opening your windows2 but the inhabitants of towns1 when they throw open their sashes1 often admit air more impure than that already in their rooms4 ,i will now give you my opinion as to the best method of furnishing your rooms1 so as to make them look as cheerful as possible4 ,illustration3 ,fig4 #a4 ,ground ,plan--#a1 ,hall4 #b1 ,morning room and library4 #c1 ,drawing-room4 #d1 ,dining-room4 #e1 ,gentlemen's business room4 #f1 ,staircase4 #g1 ,passages to offices4 #h1 ,housekeeper's room and store closet4 #i1 ,dressing-room for men-servants4 #aj1 ,butler's pantry4 #aa1 ,kitchen4 #ab1 ,scullery4 #ac1 ,servants' hall4 #ad1 ,room for female servants4 #ae1 ,dry larder1 or pantry4 #af4 ,wet larder and salting room4 #ag1 ,laundry4 #ah1 ,cheese room4 #ai1 ,butter room4 #ij1 ,churning-room4 #ba1 ,dairy4 #bb4 ,kitchen court4 #bc1 ,road to stable4 #bd1 ,terrace4 #be1 ,conservatory4 ,i see by the plan 7fig4 #a47 that you have a good-sized hall1 so that you will have room for playing at battledore and shuttlecock after all2 and ,i repeat that it is a game not to be despised1 though you do speak so contemptuously of the ,transports that shuttlecock yields4 ,i think you do wrong to treat with so much scorn these trifling amusements4 ,it is the part of true wisdom to enjoy every harmless pleasure which falls within our reach1 provided we do not occupy1 by so doing1 those hours which ought to be devoted to more serious employments4 ,thus1 if you do not like battledore and shuttlecock1 perhaps you may billiards1 and your hall would do admirably for a billiard-table4 ,the small room on the right hand is your husband's business-room1 and it is very conveniently situated1 as people who want to see him on justice-business1 or to show him dogs1 or any thing relating to sporting1 c41 can go in by the side glass door1 without entering the house4 ,on the other side of the hall is the room you thought so gloomy the night you first arrived2 and this ,i would advise you to fit up partly as a library1 and partly as a morning sitting-room4 ,i see that one of the windows faces the east2 and this you will find is in itself sufficient to make the room pleasant for a morning room1 as you will have the rising sun upon it1 and that always diffuses an agreeable warmth in a room1 at a period of the day when warmth is particularly agreeable4 ,i wish the other window looked on a flower-garden1 as it faces the south2 and1 now that the gloomy ,scotch pines have been cut down1 it would be just a little sheltered place1 where flowers would delight to grow1 particularly if your husband would consent to remove a small cedar that ,i see still casts a shade upon it4 ,however1 we must not ask for too much at once2 and1 till your flower-garden is made1 ,i would advise you to have a few plants in pots in the east window4 ,remember though1 you must have only a few plants1 as more than five or six would give the window the appearance of being a substitute for a greenhouse1 a most unpleasant idea at any time1 and particularly so in the country4 ,two rather tall and spreading geraniums1 with showy trusses of flowers1 a large well-trained ,sllya heterophlla1 a fine ,polgala oppositiflia1 and two showy well-grown ,fuchsias1 will be quite enough4 ,they should be in large handsome pots1 standing in saucers for the sake of cleanliness2 and care should be taken not to fill the pots with earth higher than to within about an inch from the brim1 so as to leave plenty of room for watering4 ,the space left should be filled with water every morning1 and the water suffered to run through the pots into the saucers2 which1 after waiting about ten minutes1 or more if necessary1 so to allow as much water as possible to drain through the earth in the pots1 should be emptied1 as nothing can be more injurious to most kinds of plants in pots than to let water stand in their saucers4 ,if a constant fire be kept in the room so that the air is always hot and dry1 the pots in which the plants are kept should be set within other pots1 and the space between the two filled with moss4 ,this is also a good plan with plants in balconies1 to prevent the roots of the plants becoming dry and withered4 ,plants in rooms always require a great deal more water than plants in a greenhouse1 to counteract the dry atmosphere of a living-room2 and when practicable they should be set out in the rain1 or syringed over head1 to wash off the dust which1 from sweeping the room and other causes1 will inevitably rest on the leaves and choke up their pores1 thus impeding the action of these very important organs4 ,air also is as essential to the health of plants as it is to that of human beings1 as both live by decomposing it2 and thus when plants are kept in a room1 that room requires to be more carefully ventilated than would otherwise be necessary4 ,you say that all your rooms must be completely new furnished1 and ask my advice as to the colours of the curtains1 c41 in the different rooms4 ,it is extremely difficult to give this1 as taste differs exceedingly as to colours4 ,as general rules1 however1 it may be observed that cold colours1 such as pale blues and greens1 never look well in rooms lighted from the north2 and that warm colours1 such as rich yellows and reds1 should be avoided in rooms lighted from the south4 ,as1 however1 it is desirable1 if possible1 to shake off the dislike you have taken to what ,i hope you will make your morning sitting-room1 and as that dislike has arisen partly from the gloomy dark green curtains and dingy tapestry on the walls1 ,i would advise you to adopt only light colours in the furniture2 particularly as the room will be generally used by daylight4 ,first1 the tapestry must be entirely removed3 indeed you say it is already half-decayed from age and damp2 and ,i would then advise you to have the walls1 if they are in a proper state1 painted or papered according to your fancy2 taking care that the colour of the curtains and other furniture harmonizes with that of the walls4 ,if your curtains are of moreen or damask you should have inner curtains of white muslin1 which may be trimmed with lace1 or have a coloured border3 and these white curtains alone you will probably find sufficient during summer4 ,there should be two sofas1 an easy chair or two1 comfortable footstools1 and several small tables of different kinds1 in addition to the ordinary chairs and tables2 and ,i should add a chiffonier and a cabinet piano4 ,you can1 if you wish to be economical1 have brown holland covers to the sofa and chairs2 and you can pin plain white muslin over the silk of the piano and the chiffonier1 to save them from the flies4 ,the carpet may be ,brussels1 or ,kidderminster1 or a printed drugget1 the first of the three being far the most expensive2 the ,kidderminster carpet and the drugget are nearly alike in price1 but the drugget looks best1 though it does not wear well4 ,whatever the material of the carpet may be1 the colours should correspond with those of the furniture and the walls4 ,as your books will be in daily use1 they will be best in open cases with a little curtain of leather nailed along the shelves to keep out the dust4 ,they should always1 if possible1 fill up entirely the space left for them2 and on this account it is best to have movable shelves where it is practicable4 ,should the books not stand high enough to fill the space for them1 the housemaid may remove the dust with a goose's wing1 or with one of those brushes with long hairs now sold for similar purposes2 but do not let her take the books down oftener than twice a year1 as frequent removals will not only injure the binding of your books1 but will occasion you great annoyance1 from the confused manner in which they are sure to be replaced on the shelves4 ,i know you were always fond of pets1 though you never kept any1 as your aunt did not like them2 but now you are your own mistress1 ,i think it very likely you will have a canary bird1 and perhaps a parrot2 and ,i am sure you will have some gold fish1 which you will keep in your morning room4 ,i would not advise you to keep a squirrel1 on account of its unpleasant smell in a cage1 and its hiding propensities out of one2 though in other respects squirrels are pretty little creatures from their gracefulness and agility1 and the intelligence that sparkles in their bright little eyes4 ,if you do keep a squirrel1 feed it with bread scalded in hot water1 and plenty of nuts2 and take care that its cage is cleaned1 its hay changed1 and its tin for food washed out with hot water1 every day4 ,your canary bird1 if you have one1 should be kept scrupulously clean1 and the bottom of its cage should be strewed with clean sand every morning4 ,it should also have fresh water every day1 both for drinking and bathing1 the latter being in a shallow vessel2 in the moulting season a small bit of iron may be put in the water for drinking1 but no other medicine should be given4 ,its food should be as simple as possible1 and should consist principally of summer rape seed1 that is1 those small brown rape seeds which are produced by plants sown in spring1 and are ripe in summer2 and not those sown in autumn and reaped in spring1 which are large and black4 ,a little duck-weed in spring1 lettuce leaves in summer1 endive in autumn1 and slices of sweet apple in winter1 may be added2 and occasionally a few poppy or canary seeds1 and a very small quantity of bruised hemp seed3 but this last should be given as a great treat1 and only sparingly3 all sugar1 bread1 and other delicacies1 are very injurious4 ,it must never be forgotten that birds kept in cages are in a most unnatural state1 and that they require the greatest care to keep them in health4 ,three things should be especially attended to3 viz4 cleanliness1 simple food1 and abundance of fresh air4 ,this last particular may appear strange to those who know that the canary bird1 being a native of a warm climate1 is easily injured by cold2 so much so indeed1 that in winter its cage should never be hung in a room without a fire4 ,but1 notwithstanding this1 it should have the windows of the room open frequently when the sun shines1 even in winter2 and in summer it should be kept as much as possible in the open air4 ,the poor little creature shows its own feeling on the subject indeed very distinctly2 for1 as soon as it is placed near an open window in the sunshine1 it begins to bathe1 and to preen its feathers1 and then it sings gaily its loudest songs of joy1 frequently fluttering its wings at the same time1 as though from a sensation of intense enjoyment4 ,the cage for a single canary bird should never be less than eight inches in diameter and a foot high1 and should have sticks placed across it at different heights for the bird to perch on4 ,parrots1 macaws1 and cockatoos thrive best on a pole with a stand at the bottom for sand1 as their tail and wing feathers generally become ragged when they are kept in a cage4 ,some grey parrots and blue macaws are very apt to pull out their breast feathers2 but this is the result of a disease brought on by eating too much meat4 ,the same cause also brings on gout in the feet1 and other complaints4 ,all the parrot tribe are hard-beaked birds1 and consequently not carnivorous3 their food in their native country is grain and fruit1 and their habits in this respect should always be kept in view in feeding them2 for though birds in confinement are in an unnatural state1 and require more indulgences than they would need if wild in the woods1 yet they should never have food given to them which their organs are quite unfitted to digest4 ,parrots and other similar birds should therefore be fed as much as possible on ripe fruit1 boiled wheat or ,indian corn1 and milk2 or1 if these articles be not attainable1 bread or captain's biscuit soaked in boiling water1 with enough milk added to enable the bird to drink1 will be found the best substitute4 ,bird-fanciers use generally bread made without salt1 and very well baked1 crumbled into water and then slightly squeezed2 but the birds get very thin if kept for a long time only on this diet1 and require a little milk1 though that is a food they certainly never can have in their natural state4 ,bechstein says that they will get fat on the seed of the safflower 7,crthamus tinctrius71 and indeed these seeds are called by the ,french graines de perroquets4 ,though the parrot tribe are not carnivorous1 they are all very fond of a bone to pick2 and ,i believe that they may be indulged with one occasionally1 provided there is no fat and very little meat on it4 ,parrots should be supplied every day with clean water to wash1 and their feet should be frequently examined and cleaned from any dirt that may be adhering to them4 ,should you take a fancy to a pet monkey1 most of the common kinds are kept chained to a pole on a stand1 and fed like parrots2 but marmozets1 which are pretty little creatures1 are very tender1 and are generally kept in a cage like squirrels4 ,they will eat animal food1 and one that was at liberty is said to have snatched a gold fish out of the water1 and devoured it4 ,the most interesting circumstance relating to them is1 however1 their fondness for their young1 which is nursed by both the male and female like a baby4 ,gold and silver fish are very ornamental and suitable objects to keep in a lady's morning room4 ,it is generally supposed that they are quite incapable of affection2 but some that we have certainly knew me again when ,i came back after having been out of town2 and one1 which ,i call ,goldy1 and which we have had four or five years1 will come and nibble my finger when ,i put it near him1 or swim after a feather when ,i draw it gently along the surface of the water4 ,it is1 however1 very difficult to keep gold fish long in a room1 particularly in a glass globe4 ,when it is wished to do so1 only two or three should be in one globe1 and the water should be changed every day in winter1 and twice a day in summer2 the fish having no food but the animalcula which they find in the water1 which should always be from a pond or river1 as spring water is not only too cold1 but often contains some mineral substance which is likely to prove injurious4 ,when several fish are kept in a small space1 the water should either be kept continually changing by a fountain1 or in some other mode2 or the fish should be fed with some farinaceous substance1 but never with baker's bread1 as it is decidedly injurious to them4 ,i am told that the dealers in gold fish1 who always keep a great number together in darkness1 in a large tub or tank1 feed them twice a day with boiled grits2 other persons recommend crushed barley or oats3 in ,france they use a kind of paste made of maize or ,indian corn2 and in ,america1 ,i am told1 they prefer brewer's grains1 or a paste made of bran and flour4 ,whenever farinaceous food of any kind is used1 it should be given in small quantities1 and be quite fresh2 the vessel in which the fish are kept being always cleaned thoroughly every day1 to prevent the possibility of any of the food in a sour state remaining in it4 ,though gold and silver fish certainly look best in a glass globe1 ,i doubt whether they live so long in one as they will do in an opaque vessel4 ,when ,i kept my fish in a large oblong china vase1 ,i lost only one in five years2 but in a glass globe ,i lost seven in about six months4 ,i tried various modes of treatment1 such as putting gravel in the water1 and giving the fish duck-weed and pond-weed to shelter them from the sun2 but ,i had still the mortification to see my fish die1 and generally without any apparent cause4 ,the first symptom was the fish appearing languid and unwilling to move2 but in a few hours1 it began to swim on one side1 and when turned on the other side it instantly resumed its former position2 shortly after1 the tail drooped down1 so as to throw the body into an angular position1 and in the course of a few hours the poor fish was dead4 ,it is true that the year in which these experiments were tried appears to have been decidedly unfavourable for gold fish1 as a great many died1 even in ponds1 where they are generally much more healthy than when kept in rooms4 ,in one instance1 especially1 nearly twenty died in the marble basin of a fountain1 where fish had been kept for years with an average of not more than two or three deaths in a year4 ,in many cases1 the cause of death in gold fish is evidently a plant nearly allied to the green scum formed on stagnant water4 ,this plant1 which is called ,achyla prolfera1 consists principally of threads so exceedingly fine as to be imperceptible to the naked eye1 but which take root in the body of the fish1 as the mistletoe grows on the apple tree1 and in time produce a soft downy substance like mould1 that first appears on the gills and tail1 but gradually covers the whole body of the fish4 ,when this extraordinary disease1 if it may be so called1 is discovered in its first stages1 it may be stopped by sprinkling salt on the back and sides of the fish2 but the application appears to cause intense pain1 as the fish1 as soon as it feels the salt1 darts from one side to the other of the vessel that contains it1 and appears to be writhing with agony4 ,this1 however1 soon goes off1 and the fish appears quite restored1 seldom requiring a second application4 ,the best way of keeping gold and silver fish is certainly in a pond in the garden2 particularly if the situation be warm and exposed to the sun4 ,it is necessary1 however1 if the pond be shallow1 and the water clear1 to have two or three bundles of faggots thrown into it1 that the fish may find shade1 when they wish it4 ,faggots are also very useful when it is wished to breed gold fish2 as they afford both warmth and shelter1 without which gold fish never produce young4 ,when first hatched the gold fish is nearly black1 but it gradually becomes streaked with gold or silver2 the metallic hue increasing every year1 till the black finally disappears4 ,as you are fond of having flowers in your room1 and as your present garden is so far from your house1 you will perhaps be glad to know how to preserve cut flowers as long as possible4 ,the most simple rules are1 not to put too many flowers in a glass1 to change the water every morning1 and to remove every decayed leaf as soon as it appears1 cutting off the end of the stems occasionally1 as soon as they show any symptoms of decay4 ,a more efficacious way1 however1 is to put nitrate of soda or nitrate of potash 7saltpetre7 in powder into the water2 as about as much as can be easily taken up between the forefinger and the thumb1 put into the glass every time the water is changed1 will preserve cut flowers in all their beauty for above a fortnight4 ,camphor in powder has nearly the same effect4 ,the drawingroom should be fitted up with more elegance than any other room in the house4 ,the walls may be panelled1 and the panels filled in with fluted silk1 with a gilt moulding round them2 or the walls may be covered with flock or satin paper1 with a gilt moulding under the cornice4 ,in either case the cornice should be rich2 and there should be bosses on the ceiling to indicate the place for the chandeliers1 if you have any4 ,a slight degree of conformity between the style of the furniture and that of the house is1 ,i think1 advisable2 but1 as your house appears to have had additions made to it in different reigns1 almost any style of furniture that suits your own taste may be adopted without incongruity4 ,there should be several large looking-glasses1 two or more chandeliers2 and against the walls there should be a few choice cabinet pictures1 which should be characterised by delicacy and beauty rather than force4 ,a ,claude or two1 some of ,guido's exquisite female heads1 and one of ,raphael's ,madonnas1 would be very suitable1 or modern paintings of first-rate artists2 but ,i think no picture should be admitted unless its subject is elegant as well as pleasing4 ,there should be large mirrors in panels1 or in richly gilt frames1 and a very handsome white marble chimney-piece1 as ,i see there is but one indicated in the plan1 with a very rich-looking steel grate1 made low to show an ornamented back4 ,i suppose the windows near the fireplace are false ones1 as otherwise there would be a cross light2 the three windows opening on the terrace are1 however1 quite sufficient to give light to the room2 and that at the south end ,i should like to see opening into a conservatory4 ,i scarcely know what colour to recommend for the hangings of the walls4 ,full-toned colours lessen the size of a room1 and light colours enlarge it4 ,crimson is very becoming to female beauty1 and it has besides the advantage of being in perfect keeping with the character of a drawingroom in an old mansion4 ,the curtains should be silk or silk damask1 and made with either a piped valance or very deep gold fringe2 and the inner muslin curtains should have a rich border1 and be trimmed with either lace1 or with silk fringe of the same colour as the outer curtains4 ,the chairs should correspond1 and should have a great deal of gilding about them4 ,the carpet should be ,wilton1 and made in one piece1 of a pattern to fit the room2 and this pattern should consist chiefly of flowers4 ,there should be several sofas and ottomans and ornamental footstools1 an excellent piano1 and a harp1 ornamental screens to correspond with the style of the curtains2 consoles with richly gilt frames1 and looking-glass slabs and brackets for ornamental china2 candelabra for lights2 an elegant ormolu clock2 and in short1 a variety of articles that will suggest themselves2 only take care not to crowd the room too much1 lest you should give it the air of an upholsterer's warehouse rather than a drawingroom4 ,the dining-room should be characterised by the massive appearance of its furniture1 and the richness of its hangings4 ,the curtains may be of maroon-coloured cloth1 or moreen1 trimmed with gold4 ,the carpet should be ,turkey or ,axminster1 and need not quite cover the room1 but may leave a part to be rubbed bright or painted4 ,you should have a large handsome chimney-piece1 and a large grate1 so contrived with a plate at the bottom1 as to contain wood as well as coal4 ,some persons advise having no light in a dining-room except from one large chandelier hung just over the dinner-table1 but sufficiently high above it to cast no shade2 while others recommend side lights to show the pictures1 if there should be any1 on the walls4 ,if there are1 they may be of quite a different character from those in the drawingroom1 and of more solemn and serious subjects1 though still not painful ones2 and they may include pictures by the ,dutch masters1 and those by ,english artists in the domestic style4 ,your dining-room is very conveniently placed in being so near the kitchen2 and it is also convenient to have folding-doors opening into both the dining-room and the drawingroom1 placed exactly opposite each other4 ,the passage or vestibule between them is useful in keeping out sounds from the drawingroom1 and also the smell of dinner2 and it may easily be made ornamental by filling the end next the window with greenhouse plants in flower4 ,these will also have a good effect from the hall2 and in addition to them1 the vestibule may contain a bust or some choice piece of sculpture1 before which may be placed a lamp4 ,the sideboard in the dining-room may be placed in the recess left for it4 ,i have now given you all the advice that ,i think you will find requisite2 for1 after all1 you must remember that1 notwithstanding any thing ,i may have said1 the furniture and decorations of the rooms must depend principally on your own taste2 ,i can do no more than point out what kind of style is suitable to the different rooms1 and you must do the rest4 ,,letter ,,iv4 ,,flies4--,,servants' ,,offices1 ,,including ,,the ,,housekeeper',s ,,room ,,and ,,store-,,closet1 ,,the ,,kitchen1 ,,and ,,the ,,scullery4--,,brewing2 ,,making ,,home-,,made ,,wines1 ,,cider1 ,,and ,,perry2 ,,and ,,making ,,bread1 ,,rolls1 ,,cakes1 ,,rusks1 ,,muffins ,,and ,,crumpets1 ,,and ,,biscuits4 ,it gave me the greatest pleasure1 my dear ,annie1 to hear that your husband is so well pleased with the improvement produced by the removal of the ,scotch pines1 that he wishes you to follow my advice in other things1 and that you have actually ordered furniture for your morning room in accordance with my suggestions4 ,you ask1 however1 why ,i have said nothing of your husband's business-room1 and add that you suppose ,i forgot it2 but this was far from being the case4 ,the reason ,i omitted it was1 that ,i wished1 if he asked your opinion respecting it1 you might be able to speak entirely from your own feelings1 and not from the advice of another4 ,no female friend should ever1 on any account1 interfere between a man and his wife4 ,in any matter that falls within your own province1 ,i shall always be delighted to give you the best advice ,i can1 but that is all4 ,should any quarrels arise between you and your husband1 7and it would be very strange1 indeed1 if there should not17 your best plan is to keep them entirely to yourself1 and never to ask advice respecting them from any friend whatever4 ,but to return to your house4 ,i was very much surprised to find that you were annoyed with flies1 till ,i read notwithstanding all the pains our careful housemaid takes to catch them with saucers of sugar and water4 ,this explained the mystery4 ,it is the saucers of sugar and water that attract the flies1 and1 indeed1 one half of what are called remedies for these little pests only increase the nuisance4 ,besides1 without pretending to any morbid sensibility1 ,i must confess that ,i always think the sight of the poor flies struggling to get out of the liquid grave into which they have been entrapped extremely painful to the feelings4 ,i know it is a law of nature that all creatures should prey upon each other2 but ,i do not like killing creatures by wholesale1 when there appears no absolute necessity for so doing4 ,i think if you remove your sugar and water1 your flies will disappear of themselves2 and1 if they do not1 you must1 in such rooms as are lighted from one side only1 adopt our kind friend ,mr4 ,spence's admirable plan of putting network over the window-frame1 so that whenever the window is opened1 either at the top or the bottom1 the space is still covered with the net4 ,you will be astonished to see how efficacious this simple plan is2 as1 though the flies could easily get through the meshes1 they are afraid of trying1 lest they should be entrapped4 ,i will now proceed to say a few words on your servants' offices1 and of these the housekeeper's room generally ranks first4 ,as ,i see no store-closet marked in your plan1 ,i suppose you will make the housekeeper's room serve for that purpose2 particularly as you say you mean to be your own housekeeper2 and you will find the store-closet a most important place in the country1 as it is necessary to lay in larger stores of all the common articles of daily consumption than are ever required in a town1 where shops can be sent to on any emergency4 ,your housekeeper's room should therefore have ranges of cupboards and drawers all round it1 to contain the household linen1 china1 glass1 pickles1 preserves1 cakes1 tea1 coffee1 sugar1 and in short every article wanted by the family1 a store of which is kept4 ,there should be a bureau1 or desk with drawers beneath1 to keep the account-books1 receipts for bills1 and other papers relating to housekeeping2 and on one side of the fireplace you may have a cupboard with iron doors enclosing a small oven1 and a range of charcoal stoves1 for making any dishes in ,french cookery1 or any cakes or preserves that you may take a fancy to do yourself1 with the assistance of your maid1 apart from the observation of the other servants4 ,on the other side of the fireplace may be a similar cupboard1 containing a small sink with a wash-hand basin furnished with a plug and waste-pipe to let off the water1 and two pipes1 one to supply cold water from a cistern1 and the other hot water from a boiler behind the fireplace4 ,before fixing up the cupboards the walls should be made perfectly dry1 and1 if they are not so1 they should be battened1 that is1 covered with canvass strained over slips of wood nailed to the walls1 strong brown paper being afterwards pasted over the canvass4 ,this preserves a stratum of air between the walls and the backs of the cupboards1 which effectually excludes damp4 ,you may easily know when a room is damp by its appearance1 before you have kept any thing in it4 ,if the walls have been whitewashed1 they will show various-coloured stains2 and1 if they have been papered1 the paper will hang loose4 ,no expense should be spared to make a room dry1 that is to be used for keeping stores in1 as the mischief done by damp is incalculable4 ,lump sugar crumbles into powder2 moist sugar hardens into lumps2 saltpetre and bay salt turn to water2 preserves become mouldy or candied1 cakes soft1 and linen mildewed4 ,nor is the mischief done by damp confined to any one part of the house4 ,in the butler's pantry the silver will become spotted2 in the cellar the wine will lose its strength and flavour2 and1 in the living-rooms1 the oil paintings will become blistered1 and the books and engravings stained4 ,but to return to the housekeeper's room4 ,in one part you can have a cupboard to open with folding-doors like a wardrobe1 for keeping tea and sugar and similar articles4 ,there should be shelves in this1 on which should stand numerous tin canisters marked with the names of the different articles they contain4 ,in the upper part should be a shelf suspended by cords passing through holes bored in the corners1 for loaves of sugar1 or any similar articles likely to be attacked by mice4 ,the common tea should be kept in a chest lined with lead1 which may stand in the lower part of the closet1 and the finer kinds should be kept in canisters4 ,a bag of raw coffee may also stand on the lower shelf of the closet2 but1 after the coffee is ground1 it should be kept in a canister1 and as far apart from the tea as possible1 as1 if it is near it1 it will give the tea an unpleasant taste4 ,moist sugar should be kept in a large tin canister1 the lid of which opens with a hinge4 ,the coffee-mill1 if in this apartment1 must be fixed to some part of the room where it will be quite firm1 and yet be so placed that the person grinding may have room to use the arm freely2 but many persons have the coffee-mill in the kitchen1 and also a mill for pepper4 ,when any thing is to be ground in a mill1 of a different nature from what it is generally used for1 the mill should be first cleaned by grinding in it a hard crust of bread4 ,a second cupboard should be set aside for the soap and candles4 ,in this there should be some strong hooked nails driven into the wall1 for the kitchen candles2 and a kind of bench or wooden stand for the boxes containing mould candles1 if you use any1 though most persons now prefer the composition or stearine candles with plaited wicks1 as they do not require snuffing4 ,these candles1 and those of wax or spermaceti1 may be kept a long time without injury1 if they are covered with paper within the box1 to prevent them from becoming discoloured1 which they will soon be1 if much exposed to the air2 but tallow candles of all kinds should never be kept more than six months1 as1 when old1 they are very apt to gutter4 ,soap1 also1 should never be kept too long1 or be suffered to become too dry4 ,it is true that1 when used too new1 it wastes away very rapidly2 yet1 if it is kept more than six months1 and particularly if it becomes too dry1 it cracks and shrinks so much1 as to render it very troublesome to use1 and nearly double the quantity is required4 ,dried currants and raisins1 for cakes and puddings1 should be kept in canisters in another closet2 and almonds and raisins for dessert in boxes4 ,sage and other herbs ,i have found keep best in powder1 after they have been dried in an oven4 ,every leaf should be pulled off separately into a kind of tray made of tin1 and put into an oven when about the right heat for baking bread3 as soon as the leaves are dry enough to rub into powder1 they should be crushed with a rolling pin1 and after being sifted1 put into wide-mouthed bottles1 which should be carefully corked4 ,herbs thus prepared will keep good without losing their flavour for years2 and they have the advantage of being always ready for use when wanted1 without the smallest particle of dust4 ,as ,i think you have told me you are several miles from a town1 it will be necessary to recollect every thing that may be wanted when you send there1 to avoid the inconvenience of sending frequently4 ,for this purpose1 ,i think you will find it useful to have a slate hanging up beside your desk in the housekeeper's room1 on which you can write down the name of any article that you find is nearly exhausted when you are giving it out4 ,your kitchen appears1 by the plan you have sent me1 to be of a very good size1 and well lighted1 which is essential to both comfort and cleanliness1 as it is impossible for the cooking to be performed properly1 or the culinary vessels to be kept clean1 without abundance of light4 ,it is also well placed1 as it faces the north1 which a kitchen should do whenever it is practicable1 to keep it free from too much sun4 ,in old country houses the ceiling of the kitchen is frequently furnished with racks for bacon2 and there are hooks driven into the beams for hung beef1 tongues1 and hams1 but in other places these are kept in the larder4 ,in either case ,i would advise you always to have a plentiful supply of salted meat in the house1 to be ready for emergencies2 and ,i would always have a ham1 a tongue1 or a piece of hung beef1 ready cooked2 which will not only be useful for breakfast1 and luncheon1 but will be found a most potent auxiliary in the case of unexpected guests arriving when the larder may be at a low ebb4 ,in the course of my experience ,i have always found that there are few things more agreeable to a husband than to be able to take a friend home unexpectedly1 and yet to be sure that he will find a good and even elegant dinner1 without any bustle or ill-temper being caused by his appearance4 ,in large establishments the sudden arrival of a stranger is of very little consequence2 but as your husband has an ancient name to keep up on limited means1 and1 above all1 as you have undertaken to be your own housekeeper1 you must remember that1 in places where the butcher lives several miles off1 and calls for orders only once or twice a week1 it is essential you should make such provision as to be never taken off your guard4 ,to aid in this ,i will1 if you like1 at some future time1 give you a few hints on cookery1 particularly on impromptu dishes1 which ,i trust you will find useful2 but ,i must now return to the fitting up of the kitchen4 ,you tell me you shall want a new kitchen-range1 and ask what kind ,i would recommend4 ,i would advise you to shun all those that are said to burn remarkably little fuel1 as they are generally very complicated1 and of course extremely liable to go out of order2 a serious inconvenience any where1 but particularly in the country4 ,i should recommend you to have an open grate from four feet to eight feet wide1 having of course a contrivance to make the part intended to contain the fire larger or smaller at pleasure2 and the fireplace should be at least two feet deep1 to allow of a boiler behind the fire1 communicating with another on the side of the grate1 care being taken either to have the boilers fed constantly by a pipe from a cistern1 or to have them filled every night when the fire is low1 as it is very dangerous to pour cold water into a boiler when it is nearly empty and quite hot4 ,the sudden change from heat to cold sometimes indeed makes the iron contract so rapidly as to burst the boiler4 ,it is useful to have an oven on one side of the grate1 not1 indeed1 for baking any thing1 for food seldom has its proper flavour when cooked in such ovens1 but to keep plates and dishes warm4 ,the floor of a kitchen is generally laid with stone1 but it is a great comfort to the cook to have a part boarded near a table under one of the windows1 for the convenience of standing upon the boards when in the act of cooking4 ,the kitchen doors should have their hinges on the side next the fireplace1 to avoid disturbing the current of air near the fire when they are opened4 ,as your kitchen is large1 you may perhaps be able to have a small range of charcoal pans for ,french cooking1 in addition to the ordinary kitchen-range1 if you have not something of the kind in the housekeeper's room2 and among your kitchen utensils you should have two or three that will be useful in ,french cooking4 ,one of these should be a braising pan1 with a deep concave rimmed lid1 in which fire can be put whenever you have any dish cooked that requires fire above and below2 another should be two saucepans1 one going within the other1 like a gluepot1 forming a bain marie4 ,german saucepans1 and other enamelled articles for the kitchen1 are very convenient in all dishes where milk or cream is used2 but it is a long time before any liquid boils in them2 and when it does boil1 it continues to do so for a minute or more after the saucepan is taken from the fire1 on account of the enamel retaining the heat4 ,you ought also to have a cupboard in the kitchen1 for the cook to keep her spices and other articles in1 fitted up with shelves and canisters3 and there should be another closet for the flour tub and bread jar1 which should stand on a board raised at least six inches above the floor1 to keep them from the attacks of mice and black beetles4 ,the egg-basket and the salt-box may also find a place in this closet1 so as to keep the general appearance of the kitchen neat and clean4 ,of course you will have one or two dressers for plates and dishes1 made with drawers and cupboards below4 ,every kitchen should also contain a clock1 that the cook may see exactly how the time goes1 and have no excuse for not being punctual4 ,the scullery should be as close to the kitchen as possible4 ,it should be paved with ,yorkshire stone or brickwork1 and it should have a cistern of water closely adjoining it4 ,in every scullery there should be a stone sink1 with a plate-rack at one end1 and under the plate-rack should be a slanting dripboard with a kind of gutter at the base1 to convey the water that drains from the plates and dishes to the waste-pipe of the sink2 and it will be found a great convenience to have a pipe carried to it from the boiler behind the kitchen fireplace1 in order to afford a constant supply of hot water4 ,the scullery should also contain two coppers1 one small1 for boiling hams or large pieces of beef1 and another of a much larger size for brewing4 ,for brewing twelve gallons of table ale at a time1 the copper should hold eighteen gallons1 as about six gallons of water will be absorbed by the malt4 ,the usual proportion of malt and hops required for this quantity is1 one bushel of malt and three quarters of a pound of hops4 ,pale malt is the best1 and it should be plump and crisp1 breaking readily1 and full of flour2 it should also taste sweet4 ,the hops should have no bad smell1 and they should be in condition1 that is1 they should abound in the yellow powder called by chemists lupuline1 which makes them feel sticky when rubbed between the fingers4 ,the malt must be crushed or ground before it is used4 ,river water is preferred for brewing1 and it should be heated in the copper to about #age1 or rather more4 ,illustration3 ,fig4 #b4 ,spigot and faucet4 ,a large deep tub is then provided1 called a mash-tub1 in one side of which1 at the distance of an inch or two from the bottom1 is fixed a cock1 or what is called a spigot and faucet 7fig4 #b471 with the end which projects within the tub covered with basket-work to prevent the escape of the grains when the wort is drawn off4 ,about six gallons of hot water are then poured into the mash-tub1 and some of the malt is shaken in1 a little at a time1 and mixed with the water by the help of a wooden instrument called a mash-stirrer 7fig4 #c472 more water is then added1 and then more malt1 till nearly all the water has been poured in1 and only a peck of malt is left dry4 ,the dry malt is then strewed over the mass of malt which has been mixed with the water1 and the mash-tub1 having some sticks laid across it1 is covered with an old blanket1 a piece of sacking1 or a coarse cloth1 and the malt is left for an hour and a half or two hours to steep4 ,this is called mashing the malt2 and the goodness of the ale depends upon the care with which this operation is performed4 ,the water should never be suffered to become cooler during the operation than #afj1 or it will not dissolve the starchy matter contained in the malt2 and1 if it is hotter than #ahj1 the malt will be set1 as the maltsters call it1 that is1 it will become changed into a glutinous paste1 from which no strength can be extracted4 ,when the malt has been sufficiently mashed1 the wort is drawn off by the spigot1 and it will be found that the eighteen gallons of water have only yielded about thirteen gallons of wort1 and sometimes not so much4 ,illustration3 ,fig4 #c4 ,mash-stirrer4 ,a new kind of mashing-tub 7fig4 #d47 has been invented1 which has a false bottom pierced with holes1 through which the wort filters1 instead of being drawn off by the spigot2 and1 by an improvement on this1 the hot water is poured through a tube into the part of the mashing-tub which is below the false bottom1 and suffered to rise up through the malt4 ,when ale and beer are to be made1 the ale wort is drawn off first1 and then more water is heated to #age and put to the malt1 to make the beer2 but when all the liquor drawn from the malt is mixed together1 it is called in some places table ale1 and in others one-way beer4 ,illustration3 ,fig4 #d4 ,mash-tub4 ,while the malt is being mashed1 the proper quantity of hops should be steeped in water1 having been first well rubbed and separated2 and when the wort is drawn off they should be added to it1 and the whole put into the copper to be boiled4 ,during the boiling the mass should be frequently stirred1 to prevent the hops from either floating at the top or settling to the bottom1 which they would otherwise be very apt to do4 ,the boiling should continue briskly till the liquor begins to break1 the time for which varies from half an hour to two hours and a half1 according to the strength of the wort4 ,the breaking is known by large fleecy flakes which appear to float in the liquor2 and1 when it appears1 a bowlful of the liquor is taken out and set aside1 when1 if the flakes part and subside1 leaving the wort clear1 it is considered enough4 ,some large shallow vessels called coolers are then provided1 and some sticks being laid across one of them1 a sieve or wicker basket is set upon them1 and the liquor is ladled out of the furnace into the sieve1 to strain it from the hops4 ,the other coolers are afterwards filled in the same manner1 and then the whole are exposed to a cool current of air1 in order that the liquor may cool as rapidly as possible4 ,when the liquor is about #gj1 it is generally tunned off into a large vat or cask for it to ferment4 ,about three quarters of a pint of yeast is mixed with a little of the wort1 and as soon as it begins to work it is added to the rest4 ,another mode is1 as soon as the wort has cooled to #gj1 to convey it in the coolers to a cellar1 where the temperature is about #ee1 and then to mix two gallons of it with a pint of good thick yeast1 and put it into an upright eighteen-gallon cask1 the head of which has been knocked out1 but which is covered with a piece of flannel1 on which the head is laid loosely4 ,as soon as the fermentation has begun1 about three gallons more of the wort are added1 provided it has not cooled below #fe2 but1 if it has1 a pailful must be taken out and heated1 so that when mixed with the rest of the three gallons1 the whole shall be about #gj4 ,when this has been added to the wort fermenting in the cask and well stirred1 the cask should be covered and left to work for the night4 ,early the following morning the working wort should be tried with a thermometer1 and1 if it is between #gj and #ge1 five gallons more of the wort should be added1 heated as before to about #fh4 ,the liquor should then be stirred1 and left for six hours1 after which three gallons more wort at #fe are added4 ,it is then covered and left for four hours more1 after which nearly all the remaining wort is added1 reserving only about two quarts4 ,this process is very tedious1 but it is said to make the ale exceedingly fine and clear2 and1 if the proportions be one bushel and a half of malt to a pound and three quarters of hops to make twelve gallons1 it is said exactly to resemble the celebrated ,indian ale4 ,if the heat of the working wort be ever found above #ge1 the remaining wort should be added cool1 and the whole should be tunned out as soon as possible4 ,in the usual mode of brewing1 when the fermentation has gone on till the yeast begins to look brown1 the beer should be tunned2 that is1 the yeast is removed1 and the beer is put into the casks in which it is to remain2 and1 in general1 the beer is not taken down into the cellar till at this period4 ,the casks are placed slantingly1 with the bung out2 and they are always kept quite full1 being filled up with beer reserved for that purpose1 as the beer they contain works out4 ,in about a fortnight all the fermentation will be over1 and the casks may be bunged up4 ,according to the ,indian ale process1 two quarts of wort were kept back from that fermented2 and when the beer is to be tunned1 which it is into two six-gallon casks1 a quart of this unfermented wort is put into each cask1 with two table-spoonfuls of flour and one of salt4 ,the frothy yeast is then taken off the beer1 which is poured into the barrels till it reaches the bunghole1 and the froth begins to flow over3 as the froth subsides1 the barrels may be filled up with fresh beer1 and the yeast which flows down should be caught in a vessel placed for the purpose4 ,in a few days the yeast will become thick1 and will cease to flow over3 the barrels should then be filled up and the bungholes covered with brown paper1 coated with thick yeast3 the fermentation will afterwards proceed more slowly1 and in a fortnight the barrels may be bunged down1 and the bungs covered with a mass of moistened clay and sand4 ,the ,indian ale should be kept six months before it is tapped2 but the other kind may be drunk in a month4 ,home-made wines may be manufactured from almost any kind of fruit2 and they are divided into two kinds1 viz4 those made with cold water1 and those made with hot water4 ,illustration3 ,fig4 #e4 ,fruit-crusher4 ,green ,gooseberry wine is made in the first manner1 by crushing the fruit in a deep tub with a fruit-crusher 7fig4 #e471 and pouring cold water on it1 in the proportion of one gallon of water to ten pounds of fruit4 ,it is then left to stand about six hours1 when the mass1 or marc1 as it is called1 is put into a coarse bag and pressed2 more water is afterwards poured over the marc1 which is again pressed1 till as much water has been added as will make the proportion in all four gallons of water to ten pounds of fruit4 ,the marc is then thrown away1 and to every gallon of the liquor1 or must1 as it is called1 three pounds of lump sugar are added1 and the whole is well stirred together2 the tub is afterwards covered with a blanket1 and the wine is left to ferment in a temperature of from #ee to #fj4 ,in twelve hours1 if the fermentation has begun rapidly1 or in twenty-four hours1 if it is slow1 the liquor is put into a cask and left to ferment1 the bung being put in loosely1 and the cask being kept filled up with fresh must as it works off4 ,when the hissing noise subsides1 the bung is driven in firmly1 and a little hole is made in the head of the cask1 near the bung1 which is stopped with a wooden peg4 ,in two or three days this peg is loosened to let any air out that may have been generated2 and this is repeated1 at intervals1 several times1 till no more air escapes1 when the peg is driven in tight4 ,an excellent wine may be made in a similar manner of the stalks of the giant tart rhubarb1 which1 if old1 should be peeled and cut in pieces before they are crushed4 ,ripe ,gooseberry wine is made with hot water2 first crushing the fruit1 and1 after letting it stand twenty-four hours1 pressing the juice through a linen cloth4 ,hot water is then poured over the marc1 in the proportion of two quarts of water to every gallon of the fruit before it was crushed2 and1 after remaining in the tub twelve hours1 the marc is again pressed1 and the liquor from it mixed with that produced by the fruit4 ,two and a half or three pounds of lump sugar should now be added to every gallon of the liquor1 and the whole left to ferment4 ,if moist sugar be used1 the quantity should be four pounds to every gallon of the liquor4 ,the rest of the process is the same as before2 but when the fermentation has ceased it is usual to add ,british brandy1 in the proportion of one quart to two gallons and a half of the wine4 ,when ,currant wine is made1 it is said to be best to boil the liquor after the sugar is added1 before fermenting it in the cask4 ,elderberry wine is generally made with moist sugar1 and ginger and other spices are added to it4 ,cowslip wine is made by boiling sugar and water together1 and pouring the liquor over the rind of lemons and ,seville oranges1 in the proportion of four of these fruits to a gallon of sugar and water3 the juice of the oranges and lemons is added1 and the whole is fermented with yeast4 ,the cowslip flowers are then put into the wine1 in the proportion of one quart to every gallon of liquor1 and stirred up well till they sink4 ,when the wine is tunned1 a few sprigs of sweet briar are often put into the cask1 and one ounce of isinglass for every gallon of liquor2 in a few days it is bunged up close4 ,in six months it will be fit to bottle2 but it will be better for remaining longer in the cask4 ,any other kind of wine may be made when the wine is to be made of ,english fruit1 either as was directed for the green or the ripe gooseberry wines2 and when not made of ,english fruit1 by boiling sugar and water1 and fermenting it1 before adding the substance that is to give the flavour as directed for the ,cowslip wine4 ,cider is made by grinding apples1 and then expressing the juice1 which is fermented with yeast1 but without sugar4 ,perry is made in the same way2 and both may be made on a small scale by bruising apples or pears in a deep tub1 as was recommended for bruising fruit in made wines4 ,a brick oven for baking ,bread is often placed in the scullery4 ,the ordinary size of an oven of this kind is about six feet long by four feet deep2 and it is about eighteen inches high in the centre of the arch3 the floor 7which generally inclines a little from the head of the oven to the mouth7 is laid with tiles1 and the arch is formed of fire-brick1 set in fire-clay or in loam mixed with powdered brick2 the whole being surrounded by a large mass of common brickwork1 to keep in the heat4 ,when the oven is heated1 the faggots1 or other kind of wood which is used for that purpose1 are lighted near the mouth1 and then pushed on till they are as nearly as possible in the centre of the oven1 so that the heat may spread as equally as possible through every part4 ,when the heat is between #bej and #cjj1 it is judged sufficient1 and the fire is drawn out to prepare the oven for the reception of the bread4 ,as1 however1 few cooks can be expected to have a proper kind of thermometer at hand for ascertaining the heat exactly1 it is necessary to have some easier rules for judging2 and the following1 the correctness of which ,i have experienced1 are taken from the first volume of that excellent and useful work1 the ,magazine of ,domestic ,economy4 ,a judgment must be formed by the clear red heat of the bricks of the arch and sides of the oven1 and the lively sparkling of the embers on its floor4 ,the former criterion proves that the bricks have received enough of body heat to consume that black carbonaceous coating which the smoke communicates to them at the early stage of fire2 the second shows that the principle of combustion is in full activity1 and not rendered inert by a cold surface1 either at the top1 bottom1 or sides4 ,finally1 if the brickwork be hot enough1 and the point of a long stake be rubbed forcibly over any part of it1 so as for the moment to make a black trace of charcoal1 this trace will be burnt off1 and the bricks left clear in a second of time4 ,when the oven is sufficiently hot1 the remaining embers are drawn out with an iron hook fixed at the end of a long pole1 and the bottom of the oven is cleaned with a wet mop1 made of long shreds of woollen cloth or coarse sacking4 ,the oven is then quite ready to receive the bread1 and it should be put in immediately4 ,it generally takes about an hour to heat a moderate-sized oven properly2 and it takes an hour and a half1 or two hours1 to bake loaves of the ordinary size4 ,little iron grates are sometimes sold for heating ovens1 but they are more suitable for coal than wood2 and1 though an oven may be heated with great rapidity with coal1 it does not retain its heat so long1 and is more fitted for baking ,french bread1 or cakes1 than large-sized household loaves4 ,when1 on the contrary1 a brick oven is heated with wood1 and the hot embers are pushed by the scraper to every part of the oven1 the whole mass of brick becomes what is technically called soaked1 and is in a fit state for a family baking of bread4 ,when the bread is in1 the oven door should be stopped quite close2 but over the door is a small opening called the stopper1 which should be opened when the bread has been in a little time1 in order that the vapour from the bread may escape4 ,it is from not attending to this that home-baked bread is so frequently heavy4 ,home-baked bread is generally best when made of what is called grist flour2 that is1 wheat ground at a mill1 and only the coarse bran removed from the flour4 ,twenty-four pounds of this flour will make about thirty-two pounds of bread2 but if the best white flour is used1 two or three more pounds of it will be required to produce the same quantity of bread4 ,bread is made either with leaven or yeast4 ,leaven is made by mixing flour with warm water into a thin paste and then leaving it to ferment4 ,when it begins to rise in bubbles1 more water and flour is added1 and it is again left to ferment1 and then more flour with a little salt is added to make the dough4 ,the dough must be kept warm during the whole operation1 as fermentation will not take place unless the heat be from sixty to seventy1 or seventy-five degrees4 ,bread of this kind is very light1 but it soon becomes acid4 ,nearly all the household bread in ,france is made in this way4 ,when yeast is used1 the usual proportion is half a pint of brewer's yeast mixed with a pint of warm water to twenty-four pounds of flour4 ,if no fresh yeast can be procured1 it may be made by putting a teacupful of split peas into a basin and pouring about a pint of boiling water over them4 ,a cloth is then put over the basin1 and it is set near the fire to keep warm4 ,in about twelve hours it will begin to ferment1 and a kind of scum will rise1 which may be used as yeast4 ,this is called ,turkish yeast2 but a better method is practised by the ,americans1 which is as follows3--,take as much hops as may be held between the thumb and finger1 put them with a few slices of apples into a quart of water1 and boil the whole for about fifteen or twenty minutes4 ,then strain the liquid1 and when it is lukewarm stir in a little flour with three or four table-spoonfuls of treacle so as to make a thin paste2 then set the whole in a warm place1 and in a few hours the fermentation will be sufficiently strong to allow enough flour and water to be added to make a proper sponge for bread4 ,if you have a small quantity of yeast it may be increased in the following manner3--,take one pound of fine flour1 and mix it to the thickness of gruel with boiling water2 add half a pound of brown sugar1 mixing the whole well together4 ,then put three table-spoonfuls of yeast into a large vessel1 and pour the mixture upon it4 ,it will ferment violently1 and the scum which rises to the top will be good yeast1 which may be used immediately1 or may be preserved for some time in an earthenware vessel covered closely from the air1 and kept in a warm dry place4 ,in the ,magazine of ,domestic ,economy it is said that when yeast has become sour1 and even slightly putrid1 it may be recovered by adding a tea-spoonful of flour1 the same of moist sugar1 a pinch of salt1 and a little warm water3 this is to be stirred together and left to ferment for half an hour4 ,i have never tried this1 but it is very nearly the same as the receipt ,i have given above4 ,the yeast from home-brewed beer is very apt to be bitter2 but it is said that this may be cured by pouring it through a sieve containing about a pint of bran4 ,to keep home-brewed yeast it should be put into a large pan and have three times the quantity of water poured upon it1 being well stirred up1 and then left to settle4 ,the next day the water is to be poured off1 and fresh put on1 and in this manner it is said that yeast may be kept for six weeks4 ,all yeast is best purified before it is used2 that is1 the yeast should be put into a vessel1 and cold spring water being poured upon it1 they should be stirred together and then left to settle4 ,the water is afterwards poured off1 and the yeast taken out carefully1 leaving a brown sediment at the bottom4 ,the best way of keeping yeast is to hang it up in a cabbage net1 so as to let it dry with the air about it on all sides4 ,this is the way the ,germans prepare their solid yeast1 which is now so much used in ,london4 ,when bread is to be made1 the necessary quantity of flour is put into a kneading trough1 or into a deep-glazed earthenware pan1 and a round hole is made in the centre for the yeast and water1 which is slightly mixed with the surrounding flour1 so as to form a light batter1 and over this is strewed enough dry flour to cover it4 ,i remember1 when ,i was a child in my father's house1 ,i have often watched the cook perform this operation 7which ,i now find is called setting the sponge72 and ,i always used to see her1 when she had done1 make a cross in the flour sprinkled over the batter1 without which she declared the bread would never rise4 ,as soon as the sponge is set1 the earthenware pan is placed before the fire1 and a linen cloth laid over it4 ,in a short time the sponge begins to rise1 and forms cracks in the covering of flour4 ,more water is then added1 heated to about the warmth of new milk1 and salt is scattered over the flour1 which gradually mixes with the water1 kneading it well with the hands so as to form a fine compact dough4 ,some dry flour is then laid under it1 and sprinkled over it2 and the dough1 being again covered with a cloth1 is left to ferment1 which1 if the yeast were good1 it does in about an hour1 sufficiently to allow the dough to be made into loaves of bread4 ,a kind of bread1 which is very good for toast and butter1 is made by boiling and mashing some mealy potatoes1 and then rubbing them into flour which has been previously warmed before the fire1 in the proportion of half a pound of potatoes to two pounds of flour4 ,when well mixed1 add a proper quantity of salt1 with enough yeast1 warm milk1 and water to make it into dough4 ,it should be left to rise for two hours before it is made into a loaf1 and it should be baked in a tin4 ,for ,rolls4 ,warm an ounce of butter in a pint of skimmed milk1 and add a spoonful and a half of yeast and a little salt4 ,this will be sufficient for two pounds of flour1 and will make seven rolls4 ,the dough should rise before the fire half an hour1 and the rolls should stand another half hour before the fire after they are made4 ,they should be baked in a quick oven1 and will take about half an hour4 ,the butter may be omitted4 ,to make ,french rolls4 ,add half an ounce of soda to the above quantity2 make them long in shape1 and rasp them when they are baked4 ,for ,sally ,luns4 ,take two pounds of flour1 and add half a pint of milk and half a pint of cream1 with a bit of butter the size of a walnut2 when a little warm1 put to it three well-beaten yolks of eggs1 three or four spoonfuls of well-purified yeast1 and a little salt4 ,mix the whole together1 and let it rise for an hour2 then make it into cakes1 and lay them on tins lightly rubbed over with a little butter4 ,let them stand on the hearth to rise for about twenty minutes1 covered with a thin cloth1 then bake them in rather a quick oven4 ,for ,yorkshire or milk cakes4 ,dry a pound and a half of flour before the fire2 beat up the yolk of an egg with a spoonful of yeast2 add three quarters of a pint of new milk lukewarm2 strain the whole through a hair sieve into the flour2 mix it lightly into dough1 and let it rise by the fire an hour2 then make it up into cakes4 ,rub the tins with a very little butter1 and let them be warm when you lay the cakes on them2 cover with a thin cloth1 and let them rise on the hearth about twenty or thirty minutes2 bake them in a brisk oven4 ,this dough makes very good buns1 with the addition of a little good moist sugar1 and a few caraway seeds or dried currants4 ,both the ,sally ,luns and the milk cakes may be washed over with the white of an egg before they are put in the oven4 ,for ,rusks1 or ,tops and ,bottoms4 ,beat up four eggs with half a pint of new milk1 in which a quarter of a pound of butter has been melted2 add two table-spoonfuls of yeast1 and three ounces of sugar4 ,mix with this as much flour as will make a very light batter1 and set it before the fire for half an hour2 then add a little more flour1 to make it stiff enough to work4 ,knead it well1 and1 if wanted for rusks1 roll it into cakes about six inches long and two broad2 when baked and cold1 cut them into slices1 and dry them in a slow oven4 ,for tops and bottoms1 make the dough into little square cakes1 and flatten them4 ,when baked1 just cut them slightly round1 and then tear them in two1 and put them again into the oven4 ,to make ,banbury ,cakes4 ,set a sponge with two table-spoonfuls of thick purified yeast1 half a pint of warm milk1 and a pound of flour4 ,when risen1 mix with it half a pound of currants1 well cleaned and dried1 half a tea-spoonful of salt1 half a pound of candied orange and lemon shred small1 one ounce of spice1 such as powdered cinnamon1 allspice1 ginger1 and nutmeg1 or mace4 ,mix the whole well together with half a pound of honey4 ,roll out puff paste a quarter of an inch thick2 cut it into rounds with a tin cutter about four inches across2 lay on each with a spoon a small quantity of the mixture2 close it round with the fingers in an oval form2 place the joining underneath2 press it gently with the hand1 and sift sugar over4 ,bake them on a baking-plate a quarter of an hour in a moderate oven1 and of a light colour4 ,for ,bath buns4 ,rub half a pound of butter in a pound and half of flour1 quarter of a pound of powdered sugar1 a little salt1 and half an ounce of caraway seeds4 ,beat the yolks of four eggs and three whites2 put half a pint of warm milk to four spoonfuls of good yeast2 when settled1 pour it off on the eggs1 and mix all into the middle of the flour till about a third of the flour is mixed in4 ,cover it with flannel1 and set it before the fire to rise1 about half an hour1 then mix all up1 and cover it till well risen4 ,make up the buns1 and set them before the fire on a baking-tin about a quarter of an hour2 bake them in a quick oven2 when done1 brush them over with sugar and beaten egg4 ,for ,oat cakes4 ,merely mix oatmeal and water together till about as thick as ordinary dough1 then roll out as thin as possible1 and bake on a hot flat iron called a girdle1 hung over the fire4 ,a few eggs are sometimes added to make what is called in ,scotland ,car cake4 ,for ,muffins and ,crumpets4 ,take a pint and a half of warm milk and dissolve in it a tea-spoonful of salt of tartar 7subcarbonate of potash71 then mix with it five table-spoonfuls of yeast4 ,when it has stood to settle1 pour it off by degrees1 if for crumpets1 into two pounds of flour with a little salt1 stir it well1 and then beat it till it looks like a thick batter1 and may be drawn out to a great length when you lift up the spoon4 ,set it before the fire to rise1 and when it bubbles up bake the crumpets on a hot stove1 or a girdle4 ,for muffins1 take three pounds of flour1 and roll the dough into balls1 and let them rise before putting them on the iron plate4 ,when the muffins begin to bake they will spread into the proper shape2 and when one side is done they should be turned on the other side4 ,the crumpets do not require turning2 but if they are wished to be thick1 they may be baked in an iron hoop4 ,potato crumpets are made by adding to three pounds of mealy potatoes boiled and rubbed through a coarse sieve1 half a pound of flour1 an egg1 a little salt1 and a spoonful of yeast4 ,for a ,brioche4 ,take a pound of fine flour1 divide it into three parts1 to one of which put a table-spoonful of yeast1 mixed with warm water into a light batter1 then set it before a fire if the weather is cold1 and let it rise half an hour4 ,in warm weather it need not be put to the fire1 as it will rise immediately4 ,mix the rest of the flour with a quarter of an ounce of salt1 three eggs1 a quarter of a pound of butter1 and enough warm water to make it into a stiff dough4 ,work it well1 and then add the portion that was previously prepared4 ,knead the whole well together1 and then wrap the dough in a white napkin1 and leave it for seven or eight hours4 ,then divide the dough into pieces1 as if for buns1 and make them into the usual half-twisted form of a brioche1 using a little warm milk to moisten them if necessary4 ,lastly1 wash them over with eggs well beaten1 and put them in the oven4 ,i shall now give you two or three receipts for biscuits1 and sweet cakes4 ,for ,butter biscuits4 ,warm two ounces of butter in as much skimmed milk as will make a pound of flour into a stiff paste1 knead it well1 and beat it with a paste roller2 roll it out thin1 cut the paste into round cakes with a glass1 and prick them with a fork4 ,bake in a quick oven4 ,stamped biscuits are made by rubbing a quarter of a pound of butter into a pound of flour1 then mixing it with cold water and a tea-spoonful of yeast into a paste4 ,knead it till it is quite smooth2 then cover it on the board with a basin for half an hour1 and afterwards make it into balls1 stamping each with the print4 ,abernethy biscuits may be made by adding caraway seeds and a very little sugar to the above4 ,for a ,sponge-cake4 ,take half a pound of flour1 three quarters of a pound of lump sugar powdered1 and seven eggs1 leaving out three of the whites2 beat all well together1 and add the rind of a lemon grated on some of the sugar before it is pounded4 ,bake in a mould1 and in a quick oven4 ,for ,naples biscuits4 ,put a quarter of a pint of water1 two spoonfuls of orange-flower water1 and half a pound of fine sugar into a saucepan1 and let it boil till the sugar be melted2 then pour it upon four eggs well beaten1 stirring the whole as fast as possible while the syrup is poured in4 ,continue beating it well till cold2 then stir in half a pound of flour4 ,make clean white paper into moulds of the proper size for the biscuits1 pour the batter into them1 and put them on tins to bake2 sift fine sugar on1 and set them in a brisk oven1 taking great care that they are not scorched4 ,for ,wine cakes4 ,mix two pounds of flour1 one pound of sugar1 and one ounce of caraway seeds1 with four eggs1 and a few spoonfuls of water to make a stiff paste2 roll it thin1 cut the cakes in any shape1 and bake them on floured tins4 ,while baking1 boil half a pound of sugar in half a pint of water to a thin syrup2 and1 while both are hot1 dip each cake into it4 ,put them into the oven on tins1 to dry for a short time2 and when the oven is cool put them in again1 and let them remain in four or five hours4 ,for a ,pound cake4 ,take two pounds of flour1 one pound of butter1 one pound of sugar1 one pound of currants1 a little cream1 lemon-peel1 mace1 and cinnamon2 first rub the butter in the flour1 then put in the cream1 a little yeast1 and five eggs1 and set it to rise2 when risen enough add the other ingredients4 ,bake in a tin lined with paper well buttered4 ,for ,ratafia drops4 ,blanch and beat four ounces of bitter and two ounces of sweet almonds with a little rose-water1 a pound of sifted sugar1 the whites of two eggs well beaten1 and a table-spoonful of flour4 ,drop this mixture so as to form balls about the size of a nutmeg1 and bake them on wafer paper4 ,for ,macaroons4 ,blanch four ounces of sweet almonds1 and pound them with four spoonfuls of orange-flower water2 whisk the whites of four eggs to a froth1 then mix them1 and a pound of sugar sifted1 with the almonds1 to a paste2 and1 laying a sheet of wafer-paper on a tin1 put the paste on in different moulds1 or cut into little cakes1 the shape of macaroons4 ,gteau d',avranches4 ,grate one pound of loaf sugar to a fine powder1 and add it to the yolks of fourteen eggs4 ,beat them well together for half an hour1 and then add the juice of two lemons1 some orange-flower water1 and half a pound of potato flour4 ,in the mean time another person must beat the whites of the fourteen eggs for half an hour or more till they look like snow1 as1 should any liquid remain1 it will spoil the cake completely4 ,put this snow to the yolks1 and beat the whole together for ten minutes2 then pour the whole quickly into a mould that has been well buttered before the fire1 and put it directly into an oven1 which must be hot1 but not quite so much so as for bread2 three quarters of an hour will bake it4 ,for ,gingerbread4 ,put into a ,maslin kettle half a pound of fresh butter and three quarters of a pound of treacle1 and keep them on the fire1 stirring them together1 till they are melted and thoroughly incorporated4 ,in the mean time mix half a pound of moist sugar with two pounds of flour and three quarters of an ounce of ginger1 and pour the treacle and butter quite hot on the flour1 sugar1 and ginger2 work the whole well together1 and when almost cold roll the paste out1 and cut it into cakes4 ,bake them in rather a slow oven4 ,if it is wished to have the gingerbread very rich1 only half the quantity of flour must be used2 and the paste1 which is rolled very thin1 is cut into squares4 ,this kind of gingerbread is called ,parliament4 ,,letter ,v4 ,,impromptu ,,cookery4--,,soups4--,,poultry4--,,pige ons4--,,game4--,,salads ,,of ,,cold ,,meat ,,and ,,potatoes4--,,modes ,,of ,,dressing ,,potatoes ,,and ,,carrots4--,,sauces4--,,omelettes1 ,,creams1 ,,and ,,side ,,dishes4--,,miscellaneous ,,cookery4--,,national ,,cookery4--,,the ,,french ,,pot-,,au-,,feu4--,,italian ,,macaroni4--,,german ,,sauer ,,kraut4--,,polish ,,barsch4--,,spanish ,,olla ,,podrida ,,and ,,puchero4--,,scotch ,,haggis1 ,,barley ,,broth1 ,,and ,,hotch-,,potch4--,,english ,,plum-,,pudding4 ,the anxiety you express to see my promised hints on cookery has induced me to send them to you without waiting till ,i had finished all that ,i have to say of the servants' offices of your house2 and you will observe that ,i shall first confine myself to what may be styled ,impromptu ,cookery1 or cookery for the country1 in contradistinction to cookery in towns2 my principal aim being to enable you to have a nice little dinner ready in a short time on any emergency1 without keeping an expensive table in ordinary4 ,i have already advised you always to have a supply of salted meat in the house2 but this is not enough1 as a single dish of meat with vegetables and pudding1 though quite sufficient as far as regards mere eating1 does not form such a dinner as your husband would like to see on his table1 if he were to bring a friend home unexpectedly4 ,if1 however1 you are able to give them a well-flavoured soup1 and two or three nicely cooked made-dishes to support the joint1 7or pice de rsistance1 as the ,french call it17 you have at once a dinner that is not expensive1 and yet gives an air of elegance and refinement to the table4 ,i suspect indeed it would be a good plan to have several dishes on your table every day1 whether you have company or not4 ,it is not more expensive2 for made dishes1 by employing more vegetable matter1 actually save the consumption of solid meat3 and it is certainly more wholesome1 as the stomach will more easily digest food of several kinds than a dinner taken from a single dish4 ,the ,french know this perfectly well2 and hence1 however heartily a ,frenchman may eat1 he is scarcely ever troubled with indigestion1 while many ,english people find indigestion the misery of their lives4 ,the ,frenchman1 says a writer on ,domestic ,economy1 begins his dinner with light soup1 and successively disposes of his four dishes and his dessert4 ,the whole quantity that he has eaten is1 however1 much less than the ,englishman's meal from his single joint1 and he experiences no inconvenience4 ,in eating of a number of dishes1 a little of each1 the imagination is acted upon1 and exaggerates the quantity really taken2 the appetite is1 therefore1 satisfied with much less4 ,the different matters received into the ,frenchman's stomach1 independently of their greater or less approximation to chyme by the process of cookery they have undergone1 form a light heterogeneous mass or tissue1 through which the gastric juice readily passes1 whilst many of the different varieties he has swallowed act upon each other as solvents1 and help the work of digestion4 ,besides1 it is well that the servants should be accustomed to the same style of living when you are alone as when you have company1 to prevent the awkwardness inevitable when persons do any thing that they are not in the habit of doing frequently4 ,one of the greatest dangers of a country life is1 indeed1 that of getting into habits of slovenliness1 both of the person and the table4 ,if you once allow yourself to say1 ,it is of no consequence how ,i dress1 or what we have for dinner to-day1 for we are not likely to see any one1 all my exhortations will have been thrown away4 ,in the first place1 in order always to keep up a good table at a small expense1 take care never to be without plenty of ,stock for soup4 ,the best way of preparing this is to have two or three pounds of lean beef cut into pieces1 and put into a stewpan with five quarts of water1 a bunch of sweet herbs1 two onions sliced1 and a little pepper and salt4 ,let it stew very gradually for two or three hours1 without being suffered to boil4 ,when all the goodness is drawn from the meat1 the gravy should be strained off clear and kept in an earthen jar for use4 ,when a stock like this has been provided1 it is easy to make any kind of soup from it that may be required4 ,for instance1 if hare soup be wanted1 it is only necessary to cut a hare in pieces1 and to let it stew gradually in this gravy till it becomes tender4 ,if a vegetable soup be desired1 it is simply adding onions1 carrots1 and turnips cut into dice1 with perhaps a little celery and a few cabbage lettuces cut small3 or these vegetables may be cut in slices and fried in butter1 and then stewed till tender in the soup1 which should have been previously thickened with a little butter worked up with flour4 ,on other occasions1 the soup may be varied by adding macaroni1 rice1 or vermicelli1 or1 in fact1 any thing else usually put into soups2 or partridges or giblets may be stewed in it1 according to circumstances4 ,the receipt for this excellent stock is taken from ,dr4 ,hunter's ,receipts in ,modern ,cookery2 and the following is another from the same work1 of much richer quality1 but which ,i have also tried and found excellent3--,take beef1 mutton1 and veal1 of each equal parts4 ,cut the meat into small pieces1 and put it into a deep saucepan with a close cover2 the beef at the bottom1 then the mutton1 with a piece of lean bacon1 some whole pepper1 black and white1 a large onion in slices1 and a bundle of sweet herbs4 ,over this put the veal4 ,cover up close1 and put the pan over a slow fire for ten minutes1 shaking it now and then4 ,after this pour on as much boiling water as will a little more than cover the meat4 ,stew gently for the space of eight hours1 then put in two anchovies chopped1 and season with salt to the taste4 ,strain off and preserve for use4 ,if properly made1 this gravy will become a rich jelly1 which will keep good a long time1 and a piece of which may be cut out occasionally1 when a made dish or a rich soup is wanted in haste4 ,the two following receipts for impromptu soups are from a ,french cookery book4 ,the first is called ,soup made in an hour4 ,cut into small pieces a pound of beef and a pound of veal2 put them into a casserole1 or wide shallow saucepan1 with a carrot and an onion cut in slices1 a few slices of bacon1 and half a glass of water4 ,hold it over the fire for a short time till the meat and vegetables begin to brown1 taking care1 however1 that they are not burnt2 then pour over the whole a pint of boiling water1 and let the soup stew gently for about three quarters of an hour2 after which the soup only requires to be strained through a sieve to be fit for use4 ,the other is for ,soup made in a minute1 and it consists in taking the congealed gravy from roast meat1 either from the dish or from under the dripping1 after the dripping has become cold and has been removed1 in the proportion of a quarter of a pint of jelly to a quart of boiling water1 and adding pepper and salt to the taste4 ,an excellent white soup may be made by boiling a knuckle of veal down to a strong jelly1 with a bundle of sweet herbs1 and another of parsley4 ,the liquor should then be strained from the meat and herbs1 and flavoured with mace and nutmeg1 adding milk or cream1 and thickening with arrow-root4 ,a few ,jerusalem artichokes or young turnips 7particularly the ,teltow turnips71 boiled quite soft and rubbed through a sieve1 and a little celery1 are a great improvement to this soup4 ,partridges stuffed with forcemeat and stewed in the stock of this soup till they are perfectly tender1 but not so much so as to fall to pieces1 make a delicious dish2 but in this case the soup will not require either to be flavoured with mace and nutmeg1 or to be thickened1 unless it is wished to be very rich4 ,vegetable marrow or pumpkin1 boiled and rubbed through a sieve1 will form a variety to thicken this soup2 or chestnuts boiled1 peeled1 and mashed1 may be used for that purpose2 celery may also be employed occasionally to flavour it4 ,for ,hare ,soup1 cut a large hare into pieces1 and put it into a stewpan with five quarts of water1 one onion1 a few corns of white pepper1 a little salt1 and some mace4 ,stew over a slow fire for two hours1 or till it become a good gravy4 ,then cut the meat from the back and legs1 and keep it to put into the soup when nearly ready4 ,put the bones into the gravy1 and stew till the remainder of the meat is nearly dissolved4 ,then strain off the gravy1 and put to it two spoonfuls of soy1 or three of mushroom or walnut catsup4 ,cayenne pepper to the taste may be added1 and wine in the proportion of half a pint to two quarts of gravy1 if it is wished to make the soup very rich4 ,lastly1 put in the meat that was cut from the back and legs1 and when it is quite hot send the soup to table4 ,a ,green ,peas ,soup may be made by taking six or eight cucumbers pared and sliced1 the blanched part of as many lettuces1 a sprig of mint1 two or three onions1 a little parsley1 some white pepper and salt1 a full pint of young peas1 and half a pound of butter4 ,let these ingredients stew gently in their own liquor for an hour4 ,then have in readiness a quart of old peas1 boiled tender4 ,rub them through a cullender1 and put to them two quarts of strong beef gravy4 ,when the vegetables are sufficiently tender1 mix all together1 and serve up the soup very hot4 ,this receipt is very suitable for the country1 where vegetables are abundant4 ,in this respect you have a great advantage over the dwellers in towns2 and you will find it easy to make a great variety of soups1 by boiling any kind of vegetable till it is tender1 afterwards rubbing it through a coarse sieve1 so as to make what the ,french call a pure1 and then mixing it with beef gravy or stock1 as before directed4 ,a pure of old peas or carrots makes an excellent soup4 ,i have only to add to my chapter on soups1 that it is an excellent plan to have the bones of a sirloin of beef or roast leg of mutton1 the remains of a hare1 or1 in fact1 any thing of that kind1 put into a large deep earthen pan1 with rather more than enough water to cover them1 a couple of carrots sliced1 and perhaps a leek or an onion4 ,the pan should then be carefully tied down1 or have a cover fitted on it1 and it should be put into an oven after the bread has been drawn1 and suffered to remain all night4 ,this makes an excellent consomm or stock for any kind of brown soup3 and it is a good plan to have a stock of this kind prepared every time there has been a baking of bread1 so as to leave the oven in a proper state2 as it not only saves the purchase of fresh meat for soup1 but makes an excellent use of food that1 under other circumstances1 would very probably be wasted or given to the dogs4 ,the liquor in which veal or fowls have been boiled should always be saved1 and when cold1 after the fat has been removed1 it should be poured off clear from the sediment and used as a stock for white soups2 and the scrag end of a neck of mutton1 the root of a tongue1 and various other portions of beef and mutton1 which would be unsightly if sent to table1 should1 also1 always be stewed down for brown soups4 ,in the latter case1 if the stock made in this manner looks pale or dingy1 it may have a rich colour given to it by the following composition or ,roux1 which is also useful for made dishes and sauces4 ,put a quarter of a pound of lump sugar into a pan1 and add a quarter of a pint of water1 with half an ounce of butter4 ,set it over a gentle fire1 stirring it with a wooden spoon till it appears burnt to a bright brown colour2 then add some more water4 ,when it boils1 skim1 and afterwards strain it2 and then put it into a bottle1 which should be kept closely corked till the composition is wanted for use4 ,i shall say nothing about roast meat1 or any of the routine of ordinary cooking2 but ,i shall confine myself to a few extemporaneous dishes for the table2 and on these occasions the poultry-yard and the dove-cot will be found of the utmost importance4 ,any kind of poultry will be tender if cooked as soon as it is killed1 though it will be tough if kept till the following day2 and the feathers may be removed almost instantaneously by dipping the dead bird for a moment into boiling water4 ,the only objection to fowls is1 that many persons1 particularly gentlemen1 are very apt to become tired of them if they are served too frequently1 and it is therefore advisable to vary the modes of dressing them as much as possible4 ,sometimes a forcemeat may be made for roast fowl1 by boiling about a dozen and a half of sweet chestnuts1 and pounding part of them with the boiled liver of the fowl1 and about a quarter of a pound of bacon1 adding parsley and sweet herbs chopped very fine1 with pepper1 salt1 and other spices1 to the taste4 ,fill both the body and the crop with this mixture1 and then roast the fowl2 when it is done1 make a sauce by pounding the remaining chestnuts very smooth1 and putting them with a few spoonfuls of gravy and a glass of white wine into some melted butter4 ,the sauce is generally poured over the fowl when it is served up4 ,a broiled fowl should be split open at the back1 and made as flat as possible1 and sometimes the breast-bone is removed4 ,the thick parts are generally scored1 and seasoned with salt and pepper1 after which it is laid on the gridiron with the inside of the fowl next the fire4 ,the fowl is1 however1 very much improved by putting it1 after it has been split down and seasoned with pepper and salt1 into a stewpan1 with a little butter1 and only enough water to prevent it from burning4 ,when the fowl has stewed in this manner for about twenty minutes1 it should be laid for about five minutes over the fire on a gridiron previously made quite hot1 and served with a sauce made of the liquor in the stewpan1 flavoured with mushroom catsup1 or in any other way that may be preferred4 ,fresh mushrooms stewed and added to the liquor are a great improvement to this dish4 ,for a ,dunelm of chickens4 ,take a few mushrooms1 peeled as if for stewing2 mince them very small1 and put to them some butter1 salt1 and cream4 ,when put into a saucepan1 stir over a gentle fire till the mushrooms are nearly done2 then add the white part of a roasted fowl1 after being minced very small4 ,when sufficiently heated1 it may be served up4 ,if fresh mushrooms cannot be had1 a very small quantity of mushroom powder or a little catsup may supply their place4 ,the ,french frequently put some rice tied quite loosely in a cloth into the pot with a fowl1 when it is to be boiled2 and1 when the fowl is sufficiently done1 they cut it up and fricassee it1 by putting the pieces into a casserole1 with a lump of butter worked into a paste with a dessert-spoonful of flour and a wine-glassful of water1 and the same quantity of new milk1 with salt1 white pepper1 mace1 c41 to the taste4 ,sometimes they add mushrooms1 and sometimes small ,welsh onions1 and artichoke bottoms which have been previously boiled1 to the fricasse2 and sometimes they make the sauce much richer by adding to it the yolks of four eggs well beaten1 in which case they generally put in a little lemon-juice or a very small quantity of vinegar1 just before serving up4 ,in the mean time1 a little salt is thrown into the water in which the fowl was boiled1 and the rice is kept simmering in it till the fowl is ready4 ,the rice is then drained1 and1 being taken out of the cloth1 is heaped round a dish in the centre of which the fricasse is put4 ,when the dish is wished to be of a superior description1 only the best parts of the fowl are used1 and the back and side bones are kept back4 ,pigeons are still more useful in extemporaneous cooking than fowls1 as1 being smaller1 they are sooner cooked2 besides1 they are said to lose their flavour when kept4 ,they are very good roasted1 either plain or larded 7that is1 covered with slices of fat bacon1 over which are put vine leaves tied on with string73 and when the pigeons are nearly done1 the string and the remains of the larding are taken off1 and the birds browned before the fire4 ,sometimes they are stuffed with forcemeat before roasting4 ,another way of dressing pigeons is to cut each in two1 and put them into a casserole with a little butter and a few slices of bacon4 ,the casserole should then be held over the fire for a few minutes1 shaking it frequently to prevent the pigeons from burning2 and1 as soon as they have acquired a light brown1 a few green peas should be added1 and a sufficient quantity of the simple kind of stock ,i first mentioned poured over them to cover the whole4 ,the pigeons should now stew gradually till they are done1 and then a lump of butter worked into a paste with flour should be put into the casserole1 to thicken the gravy before dishing up4 ,this is a ,french dish called ,pigeons aux petits pots2 and the following is another1 which is called ,pigeons la crapaudine4 ,it is made by splitting pigeons down the back1 and flattening them as much as can be done without breaking the bones too much4 ,the pieces are then rubbed over with oil1 salt1 and pepper2 and1 some crumbs of bread having been prepared and mixed with parsley and ,welsh onions chopped very fine1 they are rolled in the mixture so as to be covered with it as much as possible1 and then broiled4 ,sometimes the pieces of pigeon are dipped in yolk of egg instead of oil4 ,they are served with a sauce made of shallots chopped fine1 and mixed with pepper1 salt1 and vinegar1 with a little melted butter or oil4 ,ducks and geese are generally best plain roasted with green peas1 or with apple or onion sauce4 ,dr4 ,hunter1 however1 gives the following receipt for a savoury sauce for a roasted goose3--,a table-spoonful of made mustard1 half a tea-spoonful of ,cayenne pepper1 and three spoonfuls of port wine4 ,this mixture is to be made quite hot1 and poured into the body of the goose through a slit in the apron1 just before serving up4 ,game is generally very abundant in a country house4 ,hares may be either roasted1 jugged1 or made into soup4 ,pheasants are generally roasted1 either larded or plain4 ,dr4 ,hunter recommends the inside to be stuffed with the lean part of a sirloin of beef1 minced small and seasoned with pepper and salt4 ,partridges are cooked in various ways in ,france2 but in ,england they are generally either roasted1 or dressed in the ,french way with cabbages4 ,the following is the ,french receipt for dressing ,perdrix aux choux4 ,take two partridges1 and put them into a casserole with butter1 a very little flour1 three cupfuls of gravy1 a quarter of a pound of fat bacon cut into dice1 a little bunch of sweet herbs and a laurel leaf1 and let them stew gradually4 ,in the mean time boil a savoy cabbage with three quarters of a pound of pickled pork1 or two spoonfuls of dripping1 filling the pot with water4 ,when the savoy is tender1 take it out and drain it1 and then put it into the casserole with the partridges2 let the whole stew for about half an hour1 and then serve it quite hot4 ,sometimes a carrot is cut in round slices and stewed with the partridges1 and this is a great improvement4 ,care must be taken to remove the bundle of sweet herbs and the laurel leaf before adding the cabbage1 as otherwise it might be difficult to find them1 and they would not look well if sent to table4 ,brussels' sprouts may be used instead of a savoy1 and they render the dish more delicate4 ,a half-roasted duck may be stewed in this way instead of the partridges1 and is excellent4 ,any kind of cold game makes an excellent salad1 the meat being cut from the bones and mixed with lettuces cut small1 and dressed in the usual manner4 ,the ,french add capers1 anchovies1 or any other seasoning1 to salads1 and garnish them with the flowers of the nasturtium and the borage1 which may be eaten without danger4 ,a ,magnonnaise is a salad with alternate rows of cold fowl or roast veal1 and lettuce1 hard eggs cut in quarter slices1 or carrot1 or beet1 gherkins1 anchovy1 c4 ,cold potatoes cut in slices1 and dressed with oil1 vinegar1 salt1 and pepper1 make an excellent salad1 which may be varied by the addition of fine herbs1 slices of beet-root1 or anchovies taken from the bones and chopped fine4 ,boulettes of cold meat1 chopped small1 and mixed with crumbs of bread or mashed potatoes1 are also very useful impromptu dishes4 ,the mixed meat and bread or potatoes is seasoned with pepper1 salt1 a little parsley1 and other herbs1 and a shallot or two cut very small2 the yolk of an egg or two is then added1 and the mixture is made into balls1 which are just glazed over with white of egg1 and then fried2 after which they are served with a little gravy or sauce of any kind1 or covered with parsley put before the fire till it is quite crisp4 ,cold potatoes may also be cut in slices and warmed in a casserole1 with some butter mixed first in a plate with a little flour1 some parsley cut very fine1 pepper and salt1 and a very little lemon-juice or vinegar3 this is called la matre d'htel4 ,they may also be cut in slices and fried1 and then served with sauce blanche4 ,sauce blanche is made by mixing butter with some flour on a plate1 and then putting it into a casserole with a little water4 ,it should be held over the fire1 and frequently shaken1 till it boils2 it is then taken off the fire1 and a little salt and vinegar thrown in2 after which it is again shaken1 and held over the fire till it is quite hot1 but not boiling1 when it is served4 ,some cooks add a little of the yolk of eggs1 well beaten up with the salt and vinegar4 ,carrots are very good boiled1 and then cut in slices1 and dressed la matre d'htel1 or fried and served with sauce blanche like potatoes4 ,carrots are also very good cut into small pieces and stewed till they are tender1 with a little butter1 and only just enough water or gravy to prevent them from burning4 ,a sauce is made of the yolk of an egg beaten up with some cream1 a little salt being added1 and it is poured on the carrots2 the saucepan is then again put on the fire1 and when the whole is quite hot it is served4 ,it may be useful here to mention two or three kinds of sauce which may be used either for cold meat or fish2 and also some of the ways the ,french have of dressing cold fowl or veal1 which are very nice4 ,dutch sour sauce4 ,take the yolks of two eggs1 a lump of butter1 a little bit of mace1 and a table-spoonful of good white-wine vinegar4 ,put all together into a saucepan over a gentle fire1 and keep stirring all one way till the sauce is thick enough for use4 ,onion sauce4 ,melt some butter in a little thick cream1 but add neither water nor flour4 ,boil the onions1 and take two coats from their outsides4 ,chop the inside smooth1 and put them into the melted butter1 with salt to the taste4 ,stir one way over the fire for a quarter of an hour1 and send up the sauce quite hot4 ,another way is to boil the onions soft1 and to rub their pulp through a cullender or coarse sieve before adding it to the butter4 ,sauce la ,bechamel is made by putting sliced onions and carrots into a saucepan with a little butter and flour and a pint of cream2 pepper1 salt1 and nutmeg are added1 with mushrooms and finely chopped parsley1 if desired4 ,the whole is suffered to stew gently three quarters of an hour1 and then it is strained and thickened with a liaison of yolks of eggs4 ,another kind is made by adding an equal quantity of veal stock to the cream2 and dressing any dish la bechamel means serving it up with a white sauce2 either made as above or in any other way1 provided it consists principally of cream or thickened milk4 ,sauce velout is a white sauce1 the base of which is veal stock instead of cream4 ,a ,liaison of eggs is made by taking some fresh eggs 7it is essential that they should be quite fresh71 and separating the white carefully from the yolk4 ,the yolks are then beaten up1 and two or three spoonfuls of the liquor they are wanted to thicken is added to them1 stirring them carefully4 ,the saucepan is then taken off the fire while the eggs are gradually mixed with its contents1 and only put on the fire again for a minute1 carefully stirring the contents so as to make them quite hot1 but not boiling1 before they are served up4 ,sauce la ,tartare is mixed by putting shallots and other herbs cut very fine1 with mustard1 salt1 pepper1 oil1 and a little vinegar4 ,the ingredients are all mixed well together and served cold1 or they may be made hot for fish4 ,a ,blanquette is made by cutting cold meat into thin slices1 and then putting it into a saucepan with a lump of butter1 a little flour1 pepper1 salt1 a bunch of sweet herbs1 and a little gravy4 ,simmer it gently five minutes1 and then put the meat into a dish2 and after thickening the sauce with the yolks of eggs beaten up with a very small quantity of vinegar1 and putting it over the fire for a minute1 pour it quite hot over the meat4 ,a ,marinade is made by stewing the remains of a fowl or slices of cold meat with butter or oil1 vinegar1 pepper1 salt1 onions1 and sweet herbs2 and then draining the pieces1 dipping them in white of egg1 and flouring them or covering them with bread crumbs1 and frying them4 ,a ,capilotade is a brown fricasse or hash1 and a ,terrine is a pie baked in a dish1 but without crust4 ,croustades are pieces of stale1 firm bread1 cut like sippets1 but much thicker1 and hollowed out into the centre1 keeping the piece cut out to serve as a lid4 ,the croustades are then fried a fine brown1 and while hot they are filled with minced fowl or veal2 or if a sweet dish is required1 with some kind of marmalade or jam made hot4 ,omelettes are always a great addition to a dinner table1 and they are easily made4 ,the following is the ,french receipt for the ,omelettes aux fines herbes4 ,take any quantity of eggs and beat them well1 adding pepper1 salt1 parsley1 and any other herbs1 with a few shallots or small onions chopped very fine4 ,melt enough butter in a frying-pan to cover the bottom of the frying-pan with liquid1 and when it is boiling pour in the omelette1 and fry it till it becomes a fine brown4 ,when served1 fold it so that only the brown side may be seen1 and pour over it a kind of sauce made by putting a little butter1 flour1 and catsup in the pan1 and shaking it for a few minutes over the fire2 or a little gravy may be heated and poured over it4 ,the frying-pan should not be too large1 as an omelette should always be rather thick4 ,about six or eight eggs will make an omelette of the ordinary size1 and about two ounces of butter will be required for frying it4 ,other omelettes may be made by omitting the herbs1 and adding mushrooms cut very small1 or mushroom-powder1 grated ham1 grated cheese1 or1 in fact1 any other substance that may be thought desirable4 ,dr4 ,hunter gives the following receipt for a ,potato omelette4 ,take three ounces of potatoes mashed1 and add to them the yolks of five eggs1 and the whites of three4 ,add white pepper1 salt1 and nutmeg to the taste4 ,fry in butter1 and serve up with clear gravy1 to which some add a little lemon-juice4 ,sweet omelettes may be made by adding to the eggs orange-flower water1 and sugar1 or grated lemon-peel and sugar1 or marmalade of apples or apricots1 or raspberry or currant jam4 ,the omelette is then fried in the usual way2 but it is usually served without doubling it up1 sugar being grated over the upper side after it is put in the dish1 which is then set in front of the fire for a few minutes1 or the omelette is browned by holding over it a flat red-hot iron called a salamander4 ,the following is a receipt for making an ,omelette souffle1 taken from a ,french cookery book4 ,break six eggs2 separate the whites from the yolks1 and beat up the latter with four ounces of grated lump-sugar1 and a little orange-flower water1 or the rind of a lemon cut very fine1 or grated4 ,then beat the whites of the eggs into a froth1 and mix them quickly with the yolks1 and pour them into a dish in which two ounces of butter have been melted1 and which is quite hot2 hold a salamander over the eggs for about five minutes1 when they will rise in blisters2 then1 sprinkling a little powdered sugar over the dish1 serve it quite hot1 without losing a moment1 as1 if it be allowed to cool1 the puffed up part will fall1 and the appearance of the dish will be spoiled4 ,when this dish is made in ,england1 the butter is generally melted in a frying-pan1 into which the eggs are poured1 and suffered to fry for a minute or two1 after which the omelette is put into a hot dish1 and set in the oven to rise4 ,a little grated sugar is then sprinkled over it1 and it is served immediately4 ,apples and apricots cut in slices and dipped in a light batter make a very agreeable addition to a small dinner2 and the flowers of the ,judas tree1 and vine leaves1 sugared and steeped in brandy1 and the young shoots of the vegetable marrow1 all make nice dishes when dipped in batter and fried4 ,frangipane is made by beating up two or three eggs1 and then adding to them two spoonfuls of flour1 mixed quite smooth with a little milk4 ,put the whole into a casserole1 and set it on the fire for a quarter of an hour1 shaking it continually that the frangipane may not burn4 ,the dish may be flavoured with sugar1 orange-flower water1 or crushed macaroons2 and it is eaten with tarts or preserved fruit4 ,fromage la crme is a very elegant addition to the dessert4 ,it is made by taking a pint of new milk1 and adding to it a spoonful of rennet1 and keeping it warm till the curd rises2 the curd is then carefully taken up without breaking it1 and laid in a wicker basket1 or on a sieve1 to drain4 ,when nearly all the whey has run off1 it is served with cream poured round it1 and sugar grated on the top4 ,for ,syllabubs1 to one quart of cream put the rinds and juice of two lemons1 a teacupful of white wine1 two table-spoonfuls of brandy1 a little nutmeg1 and sugar to the taste2 and then whip them to a froth with a whisk4 ,a ,devonshire syllabub1 or junket1 is made by putting a pint of cider1 with two table-spoonfuls of brandy1 and sugar to the taste1 into a large bowl1 and milking upon it till the bowl is nearly full4 ,in twenty minutes some clotted cream is heaped up in the middle of the dish1 and powdered cinnamon1 grated nutmeg1 and ,harlequin comfits strewed over the top4 ,when cider cannot be procured1 half a pint of port is used instead1 omitting the brandy2 and when a cow is not accessible1 lukewarm milk poured from a coffee-pot spout1 held up as high as possible1 will do almost as well4 ,for impromptu ,cheesecakes4 ,take a quarter of a pound of butter1 and the same quantity of pounded lump-sugar1 two eggs well beaten1 and the juice of a lemon1 with the grated rind4 ,beat the butter into a cream1 and mix the whole well together4 ,then put some light puff paste in pattypans1 and drop a little of the mixture into each4 ,another way of making impromptu cheesecakes is with butter1 sugar1 and sweet almonds1 taking of each a quarter of a pound1 and adding the yolks of four eggs1 with the white of two1 and the grated rind of a lemon4 ,common ,cheesecakes made with curd take more time to prepare1 but are1 ,i think1 better2 they are made by turning some milk with rennet into curd1 as if for making cheese1 and then beating three quarters of a pound of the curd1 which should be quite dry so as to crumble1 with five ounces of butter till the mixture is quite smooth4 ,two ounces of sweet almonds and five or six bitter ones1 pounded in a mortar1 and mixed with four ounces of lump-sugar1 crushed and sifted1 should be added2 and the whole should be moistened with the yolks of four1 and the whites of two eggs beaten up with three spoonfuls of cream1 two of brandy1 and a little nutmeg4 ,the pattypans should be rather large1 and rubbed with butter before the paste is put into them1 and the space left for the curd should be filled quite full4 ,these cheesecakes should be baked about twenty minutes1 and they are excellent4 ,as ,i have said you are to line your pattypans with puff paste1 you will probably now ask how it is to be made4 ,there are numerous receipts given in the cookery books1 and ,i really don't know which is the best2 but ,i will tell you how ,i have seen most excellent paste made when ,i was a girl1 by one of the best plain cooks ,i ever met with4 ,for ,puff ,paste1 the flour was put in a wide earthen pan set before the fire1 till it was quite warm1 turning it frequently with the hands4 ,a little butter was then rubbed into the flour1 and enough warm water was added to make the whole into a very smooth and even paste1 every lump in the flour having been carefully crumbled in the process of mixing4 ,the paste was rolled out rather thick1 and little bits of butter stuck all over it2 flour was then dusted over the butter1 and the paste was folded up so as to cover the flour4 ,this was repeated as often as required1 and half a pound of butter to a pound of flour was considered to make a very rich crust1 a quarter of a pound of butter to a pound of flour being the usual proportion4 ,short or ,sugar ,paste was made by rubbing two ounces of lump-sugar1 crushed by a rolling-pin so as to be very fine1 into a pound of dry flour1 and adding three ounces of butter1 both the butter and the sugar being so mixed as to leave no lumps4 ,the yolks of two eggs were then beaten up well1 with some cream1 and added to the flour1 so as to make it into a paste1 and if more moisture was required1 milk or cream was used1 but no water4 ,this paste only required rolling out once1 and it was delicious4 ,in some of the modern cookery books equal quantities of butter and flour1 in addition to the yolks of two eggs1 are recommended for rich puff paste2 and it is directed that the greater part of the butter should be made into a ball1 and the buttermilk having been squeezed out of it1 it should be put into the crust and covered with it1 like an apple in making an apple-dumpling4 ,the crust is then to be floured and rolled out five or six times4 ,i have never tried this paste1 and ,i should think it would be difficult to make4 ,regular pastrycooks1 ,i am told1 use oil1 which they mix with the flour without any water2 and lard or dripping is often used in large families to save butter4 ,eggs give a great richness to paste2 but when used the whites should be omitted1 as they are apt to make the paste hard4 ,having thus broken through my determination to give you only receipts for impromptu cookery1 ,i think ,i must give you a few hints on what may be called ,national ,cookery1 or1 in other words1 that ,i may teach you how to make the favourite dishes of most of the nations of ,europe4 ,i do this principally to amuse you1 and to enable you to produce variety in your entertainments1 as the greatest enemy you have to dread is monotony2 but you may occasionally find it useful to know how to produce the favourite dishes of foreigners1 when you have to entertain them4 ,the ,pot au ,feu is the popular soup of ,france1 which is found in every house1 from the prince to the peasant3 it is made by putting a solid piece of beef into cold water1 in the proportion of one pound of meat to a quart of water1 and letting it simmer in an earthen pot on a hot hearth for six hours1 taking off the scum as it rises4 ,a little salt is thrown in after the liquor has begun to simmer1 and carrots1 cabbage1 an onion or two1 and any other vegetable that may be in season are put in1 after the scum1 caused by the addition of the salt1 has been taken off4 ,this pottage can never be made properly unless wood is burned in the kitchen1 as it requires to be kept constantly simmering1 but never boiling rapidly during the whole of the six hours2 and this can scarcely be accomplished with a tin kettle or saucepan placed at the side of a coal fire4 ,in ,france they generally use a piece of the rump for the pot au feu1 as they have their meat 7which they call bouilli7 sent to table1 with the best of the vegetables1 taken carefully out of the liquor1 laid round it4 ,the soup is then strained off and poured quite hot on a slice of bread1 either toasted or untoasted1 according to taste1 which is laid at the bottom of the tureen4 ,sometimes1 instead of using bread1 the pottage is served plain2 or vermicelli is added in the proportion of from one to two ounces to each quart of soup4 ,the vermicelli is put into a saucepan1 and enough of the bouillon to cover it is strained over it1 and it is stewed very gently for about half an hour1 so as to be ready to add to the soup when it is put into the tureen4 ,in winter1 instead of vegetables1 rice is frequently put into the pot au feu about two hours before it is served up2 or it is stewed for about an hour in a separate saucepan1 and added when the pottage is served up4 ,macaroni is the national dish of ,italy1 and it is prepared by covering it with ten times its volume of boiling water1 and letting it remain till it becomes soft4 ,when this is the case1 some salt is thrown into the water1 and the saucepan is held over the fire for a minute1 till the liquid begins to bubble1 when cold water is thrown in to stop the ebullition3 the macaroni is then drained1 and placed in a dish alternately with small bits of butter1 pepper1 and grated cheese2 or1 instead of butter1 gravy of any kind may be used1 or tomato sauce4 ,the ,italians use the same kind of soup as the ,french1 but they always serve a dish of grated cheese to eat with it2 and sometimes they add parsley chopped very small to the potage before serving it4 ,the cheese used in ,italy is either ,parmesan or ,gruyere1 but any strong flavoured1 dry cheese will do4 ,sauer kraut is the national dish of ,germany1 and it is made from very large close cabbages1 which are deprived of their outer leaves so as to leave only the hard white part1 or head4 ,the first process of preparing them is to scoop out the interior part of the stalk with an iron instrument or scoop2 they are then cut into small shreds by a wooden machine1 composed of a flat board or tray1 which has a ledge on two sides1 to steady a box or frame1 into which the cabbages are put4 ,in the middle of the board are four flat pieces of steel1 similar to the steel part of a spokeshave1 placed in an oblique direction1 and the near edge of each being a little raised up1 with small spaces between each1 to let the shreds fall down into a tub placed underneath to receive them4 ,the cabbages are then put into the box before described1 which is pushed backwards and forwards1 when the cabbages1 being cut by the steel1 fall in small shreds into the tub placed below4 ,a barrel stands ready to receive them when cut1 the sides of which are first washed with vinegar4 ,a man stands on a chair by the barrel1 with clean wooden shoes on1 whose business it is to salt and prepare them1 which is done in the following manner3--,the man first takes as much of the cut cabbage as covers about four inches above the bottom2 he next strews upon it two handfuls of salt1 one handful of unground pepper1 and a small quantity of salad oil2 he then gets into the barrel1 and treads it down with his wooden shoes till it is well mixed and compact4 ,he next takes another layer of cabbage1 and puts salt and pepper on it as before1 and treads it again1 and so goes on till the barrel is filled4 ,a board is then placed on it1 and upon the board some very heavy weights are put1 and it remains so ten or fifteen days1 when it partially ferments1 and a great deal of water swims on the surface3 it is then put into the cellar for use4 ,the men who prepare sauer kraut are ,tyrolese1 and carry their machine on their backs from house to house4 ,in the annexed sketch 7fig4 #f471 a is the cutting-tray1 b the box into which the cabbages are put1 c the scoop1 and d the tub into which the shreds fall4 ,illustration3 ,fig4 #f4 ,cabbage-cutter for ,sauer kraut4 ,the ,beet-root soup called ,barszcz or ,barch is the national dish of ,poland4 ,it is made by putting the siftings of rye into a barrel1 and filling it with warm water in the proportion of three quarts of siftings to four or five gallons of water4 ,the barrel is set in a warm closet heated to about #gj1 and soon begins to ferment4 ,in twelve hours it is ready for use4 ,the liquor is then strained off1 and set near the fire1 with any meat or poultry that may be required4 ,when the meat is sufficiently stewed it is taken out of the soup1 which1 after it has been well skimmed and strained1 is mixed with a pint of cream in which four table-spoonfuls of flour have been beaten up1 and into which a red beet-root has been grated4 ,the soup is then set on the fire for a minute1 and when quite hot it is served up4 ,the meat is served on a separate dish1 and it is garnished with another beet-root cut in slices1 and dried mushrooms which have been previously boiled in a separate saucepan4 ,another much superior kind of barch1 7which may be called a beet pure17 is made by boiling several roots of beet1 taking care not to break the skin1 so that they may preserve their bright red4 ,when quite soft they are taken out of the water1 peeled1 and rubbed through a sieve4 ,half a pound of flour is mixed with a quart of thick sour cream1 and added to five or six pounds' weight of pulp1 and this is thinned with stock from any kind of meat previously boiled and strained4 ,the whole is then suffered to simmer till the raw taste of the flour is gone off1 and it is then served quite hot4 ,it should be of the colour and consistency of raspberry cream1 and1 when properly made1 it is delicious4 ,both these receipts were given to me by an ,english lady now residing in ,poland1 so that you may rely upon them as being genuine2 and the following receipts for ,spanish dishes were procured for me by a friend from a gentleman who is a native of ,spain4 ,the ,olla ,podrida is decidedly the national dish of ,spain1 and1 prepared according to the receipt ,i am going to give you1 it is really excellent4 ,it is composed of the following ingredients3--a fowl1 pieces of beef1 mutton1 veal1 and bacon2 half a ,spanish sausage1 and some garvanzos 7,spanish peas74 ,the garvanzos should be soaked all night in1 warm water and a little salt4 ,next morning the whole of the above are to be slowly boiled together for three hours or more2 add some onion1 one or two cloves1 salt1 carrot1 garlic1 and open cabbages4 ,pour the soup upon very thin pieces of bread1 not toasted4 ,after the soup1 the vegetables1 bacon1 and sausage are served on one dish1 and the fowl and meat on another4 ,sometimes vermicelli or rice is put into the soup instead of the thin pieces of bread2 but the bread appears to be most generally used4 ,to make a ,puchero1 put from two to six pounds of beef into a stew-pan1 adding a quart of water for every pound of meat4 ,place the saucepan on a moderate fire1 which should be gradually increased in force so that the scum may be carefully removed1 which should be done as it rises to the surface until no more of it appears4 ,the saucepan is then to be left on a fire1 kept uniformly moderate1 for the space of four hours4 ,when it has boiled two hours1 put into it three carrots of moderate size1 two turnips1 four leeks1 and a parsnep1 each cut in half1 a handful of parsley1 more or less1 a roasted onion pierced with two or three cloves1 and a good proportion of salt4 ,warm water must be occasionally added1 according as the soup evaporates4 ,the above1 with the addition of a whole fowl1 or even the half of a chicken only1 the giblets of a turkey1 or a bone of roast lamb1 makes an excellent dish in the class of plain cooking4 ,there should be put in this dish some garvanzos soaked in warm water the previous night1 and put into the saucepan as soon as the soup begins to get warm4 ,a piece of ham or bacon1 or a piece of the ,spanish sausage1 should be put in at the same time as the vegetables4 ,a ,scotch haggis4 ,take the large stomach of a sheep4 ,after being nicely cleaned1 put it to soak in cold water for a night4 ,boil the pluck of a sheep till it becomes very tender2 mince it small1 together with a large portion of suet1 and season with white pepper1 salt1 and a little onion shred small2 add a quart of the liquor in which the pluck was boiled1 and as much oatmeal1 previously browned before the fire1 as will make the mixture as thick as batter4 ,the ingredients are then put into the stomach1 which must be firmly sewed1 to keep out the water2 and1 after boiling for three hours1 it is served up in a deep dish4 ,though the pluck is here mentioned generally1 we must observe that neither the liver1 nor what is called the cat's-piece or spleen1 is to be used4 ,when the haggis comes to table a portion of the skin where it is sewed is taken up with a fork1 and a hole is made by cutting the skin all round it4 ,if the haggis has been properly made the gravy will spurt out to a great height the moment the skin is pierced4 ,scotch barley broth is considered best when made with a sheep's head1 the wool from which has been singed off with a red-hot iron4 ,this operation requires great care1 as every particle of the wool should be removed1 and yet no impression should be made on the skin4 ,when singed the head should be soaked in water all night4 ,in the morning it is scraped and washed1 and then it is split open1 and the brains taken out4 ,some persons rub the brains over the skin of the head to remove the blackness2 but others do not like either the broth or the head unless both are black4 ,when properly prepared it is put into a kettle with some turnips and carrots cut small1 some onions1 and some salt2 and a gallon of water should be added1 in which a teacupful of ,scotch or pearl barley has been boiled slowly for half an hour4 ,the whole should then be boiled very gently for two or three hours1 or longer1 in a close kettle4 ,when served the soup should not be strained1 but only the head should be taken out and served on a separate dish1 and the broth should be sent to table with the barley and vegetables in it4 ,the meat on the head should be quite tender and thoroughly done4 ,if the taste of the head be disliked1 the soup may be made by adding to the stewed barley1 the vegetables1 and three pounds of the lean end of a neck of mutton1 instead of the head4 ,a pint of green peas may also be added1 if in season4 ,a ,scotch hotch-potch4 ,take equal quantities of fresh beef and mutton1 a pound and a half of each to three pints of water2 chop them finely1 and let them simmer gently in a stew-pan4 ,when the meat is tender1 season with salt and pepper1 and add a peck of green peas1 three or four or more carrots1 two cauliflowers1 a few onions1 and any other vegetable that may be in season1 cutting them small1 and dredging them with flour4 ,the whole should stew gradually till the vegetables are tender1 when it should be served without straining4 ,in the winter1 when other vegetables are scarce1 potatoes may be substituted for some of them2 but carrots should always be most abundant4 ,for an ,irish stew4 ,take four pounds of potatoes1 and a pound and a half of meat1 with a few onions1 and one carrot1 which will make a good stew for six or seven persons4 ,the meat must be cut into small pieces2 if it is half mutton it will be all the better2 add about three pints of water4 ,when the greater portion of the potatoes are in pulp1 it will be done4 ,season it with salt and pepper4 ,the ,english national dishes are1 ,i suppose1 roast beef and plum pudding4 ,i need not tell you how to roast your beef1 but ,i may give you a receipt for a pudding under it1 as ,i think puddings of that kind are peculiar to ,england4 ,for an excellent ,yorkshire pudding1 take six eggs1 six heaped table-spoonfuls of flour1 and one tea-spoonful of salt4 ,beat the eggs well1 strain them1 and mix them with the flour1 and then add gradually about a pint of milk1 so as to make the whole into a rather thin batter4 ,warm the pan1 and rub it with dripping or butter before the batter is poured into it1 and let the batter be about an inch thick4 ,when the pudding is browned on one side cut it into quarters1 or eight pieces1 and turn them to brown the other4 ,in some places the pudding is made very thin1 and not turned2 and sometimes currants are added4 ,a plainer pudding may be made with half a pound of flour1 a tea-spoonful of salt1 three eggs1 and a pint of milk4 ,for a ,plum pudding1 take suet1 flour1 currants1 and stoned raisins1 one pound each1 the grated rind of a lemon1 four eggs1 a wine-glassful of brandy1 and as much milk as is required to make it of a proper consistence4 ,it should be boiled eight or nine hours in either a cloth or a mould1 and served with wine sauce4 ,sir ,joseph ,brookes's ,plum pudding4 ,take the crumb of a twopenny loaf1 six ounces of suet1 two apples grated1 three ounces of sugar1 the rind of a lemon grated1 a little candied orange1 half a pound of currants1 two table-spoonfuls of flour1 the yolks of four eggs1 half a nutmeg1 a little ginger1 and three table-spoonfuls of brandy4 ,mix all well together1 and boil two hours4 ,eight ounces of apple or gooseberry pulp1 with five ounces of sugar1 may be substituted for the suet4 ,mr4 ,sopwith's ,victoria pudding4 ,take half a pound of flour1 half a pound of currants1 a quarter of a pound of suet shred very fine1 a quarter of a pound of moist sugar1 half a pound of mashed potatoes1 a quarter of a pound of carrots boiled and beaten smooth1 and one ounce of lemon-peel4 ,mix all well together the night before the pudding is wanted1 and boil it four hours4 ,another similar pudding is made as follows3--,take of flour1 suet chopped fine1 currants1 raisins1 and grated carrot1 half a pound of each2 mix the ingredients well together1 without any liquid1 and boil five hours4 ,a little grated lemon-peel may be added1 and the pudding should be served with sweet sauce poured over it4 ,i shall now give you a few miscellaneous receipts of various kinds1 which ,i know to be good4 ,a ,charlotte de pommes is a ,french apple pudding1 made by lining a mould or dish with thin slices of stale bread that have been dipped in clarified butter4 ,the middle is then filled with apples1 stewed as if for sauce2 and a piece of bread being laid on the top1 the charlotte is baked with fire above and below4 ,a ,french ,apple pudding is made by baking or stewing some apples with sugar till they become a sort of marmalade4 ,a custard is then made of half a pound of sweet almonds1 blanched and pounded smooth1 with an ounce of bitter ones1 half a pint of cream1 the yolks of two eggs1 and the white of one1 and poured over the apples1 which should then be baked in a slow oven4 ,as this is what is called a ,french apple pudding in ,england1 it may amuse you to give you now what is called an ,english apple pudding in ,france2 it is as follows3--,take twelve moderate-sized apples1 pare and core them1 and then put them into a saucepan with four or five table-spoonfuls of water4 ,stew them till they are soft1 and then mix them with half a pound of powdered lump sugar1 the juice of three lemons1 and the grated rind of two1 and the yolks of eight eggs well beaten4 ,mix all well together2 cover a dish with a light puff paste1 and pour the mixture into it4 ,put it into the oven1 and bake it half an hour4 ,a ,parsnep pudding is made by boiling two parsneps1 draining the water from them1 mashing them1 and adding grated bread1 the yolks of two eggs1 sugar and spice to the taste1 and a little cream2 the whole1 when mixed1 is poured into a light puff paste1 and baked4 ,mr4 ,sopwith's ,almond pudding4 ,take five or six bitter almonds1 blanched1 and pound them in a mortar1 with seven or eight pieces of lump sugar4 ,then beat up the yolks of two1 and the whites of three eggs1 and add them to the almonds and sugar1 with two spoonfuls of cream made lukewarm4 ,pour the whole into a mould or basin well buttered1 and steam it for twenty minutes4 ,to make a ,cabinet pudding4 ,butter a pudding basin1 and line the inside with a layer of raisins that have been previously stoned4 ,then cut some thin bread and butter1 taking off the crust1 and fill the basin with it4 ,in another basin beat up three eggs1 and add to them a pint of milk1 with sugar and spice2 mix all well together1 and pour the whole into the first basin upon the bread and butter4 ,let it stand half an hour1 and then tie a floured cloth over it in the usual manner1 taking care that the basin is quite full4 ,this is a most delicious pudding2 and when turned out of the basin it has a singular appearance1 the outside being quite covered with raisins4 ,for ,lemon cream4 ,take a quart of lemonade made very sweet1 strain it1 and put it in a saucepan on the fire4 ,add the yolks of eight eggs beaten1 and stir it always one way till it is of a proper thickness4 ,serve it in custard-glasses1 or in a cream-dish4 ,to make the lemonade1 dissolve five ounces of sugar in two pints of boiling water1 having previously1 with part of the sugar1 rubbed the yellow rind off a lemon2 then add the juice of three lemons4 ,some persons put the lemon and sugar into a jug1 and pour the boiling water upon them4 ,rice flummery1 which is a very nice side dish1 is made by mixing a quarter of a pound of ground rice with a little cold milk1 and then adding a pint of hot milk which has been boiled with a stick of cinnamon and a bit of lemon-peel2 add sugar to the taste1 and1 if required1 a few drops of essence of almonds4 ,boil it up1 stirring it carefully1 and then pour it into a mould4 ,dutch flummery is made by boiling two ounces of isinglass in three half-pints of water very gently for half an hour4 ,strain the liquor1 and add a few lumps of sugar which have been rubbed on the rind of two lemons1 and the juice of three lemons strained2 then beat the yolks of seven eggs1 and add them gradually4 ,put the whole over the fire1 and stir it carefully1 all one way1 till it boils1 and then pour it into a mould1 or put it first into a basin to settle before putting it into the mould4 ,the whites of the eggs beaten up to a froth will look very pretty over preserves2 or they may be coloured with some kind of preserve1 to form a dish4 ,the following is a receipt to make ,rice cream1 which was sent to me by a friend1 and is said to be most excellent4 ,take a quarter of a pound of ground rice1 one quart of cream1 the peel of a lemon1 and a small piece of butter4 ,put all into a stewpan1 and place it over the fire1 stirring it carefully till it boils1 when it should be of about the same thickness as bread sauce4 ,after boiling two minutes1 add a spoonful of prepared isinglass1 and turn it out1 as you would any other cream4 ,send it to table with a little raspberry or currant syrup4 ,blancmange may be made quickly by boiling1 or rather simmering1 two ounces of isinglass in three pints of milk till it is dissolved1 which will be in about half an hour4 ,then strain it into a pint and a half of cream2 sweeten it1 and add a little peach-water1 to give the flavour of almonds4 ,let it boil up once1 and then stand a few minutes to settle before it is put into the moulds4 ,use tin moulds1 and set them in cold pump-water changing the water when it becomes warm1 and the blancmange will very soon be quite firm4 ,i will now give you a few miscellaneous receipts1 and then ,i think you will have had enough2 for ,i know1 as far as my own experience goes1 ,i have always felt perplexed1 when ,i have taken up a cookery book1 by the great number of receipts which ,i found in it1 and all of which appeared to me so excellent that ,i knew not which to choose4 ,i have1 naturally enough1 supposed you to have the same feeling2 and thus1 in what ,i have written1 ,i have endeavoured as much as possible to save you the trouble of selection1 by giving you only such dishes as ,i either know to be good myself1 or which have been given to me by friends ,i can fully rely upon4 ,but ,i am forgetting your receipts2 they are as follow3-- ,to make ,potato flour or starch1 to serve also instead of arrow-root4 ,peel and wash the potatoes1 cutting out all the specks2 then grate or rasp them into a pan of water2 stir it up well1 and let it remain for about ten hours1 or till all the flour is settled down4 ,then pour off the water with the fibrous parts of the potatoes1 and put some fresh water to the flour1 which1 as it settles very hard1 must be well stirred and strained into another pan1 where let it remain till it is again settled down1 and so do till the water is quite clear1 which will be in four or five times mixing in fresh water2 once straining is sufficient4 ,when clear enough1 break the flour up into a dish1 and dry it gently before the fire2 it takes a good while1 as it must be thoroughly dried and broken into a fine powder4 ,it may then be put away for use1 and keeps a long time4 ,very small potatoes answer the purpose as well as large2 and1 when persons grow them1 it uses up those that are too small for boiling4 ,ten ounces and a half of starch have been produced from very small potatoes1 which weighed only seven pounds and a half before peeling them4 ,when this flour is made on a large scale1 the potatoes may be washed1 and then ground in a cider-mill without paring4 ,to pickle ,lemons4 ,grate off the rind1 then lay them in salt for six days2 boil vinegar with a little turmeric1 and pour over them boiling2 let them stand till next day2 then boil in best vinegar1 mace1 shallots1 anchovy1 ,cayenne pods1 and cloves2 boil the lemons and liquor together two minutes1 and cover them close up4 ,in a few days they will be fit for use1 and are much admired with fish1 cutlets1 or cold meat4 ,mixture for ,india ,pickle4 ,one gallon of vinegar1 a quarter of a pound of garlic1 half a pound of salt1 a quarter of a pound of ginger1 two ounces of white mustard seed1 and two teaspoonfuls of ,cayenne pepper2 mix all well together4 ,any vegetables1 such as small onions1 cauliflowers1 ,french beans1 radish pods1 and gherkins1 may be laid in salt three days1 dried1 and put into the above mixture1 and it is an excellent pickle for general use4 ,cucumber ,vinegar4 ,pare and slice fifteen large cucumbers1 and three or four onions1 a few shallots1 and a clove or two of garlic4 ,then put a layer of slices of cucumber in a deep jar1 and strew over it some pepper and salt1 and a little ,cayenne pepper2 then a layer of onions and shallots1 with pepper and salt as before2 repeating alternate layers of cucumbers and onions till the jar is about half full1 when three pints of vinegar is to be poured on the whole4 ,after standing four days the vinegar is strained off1 and is ready for use4 ,it is a great improvement to cold meat4 ,excellent ,walnut catsup4 ,take walnuts of the size fit for pickling2 cut and pound them in a marble mortar to obtain the juice4 ,to a pint of this juice put a pound of anchovies4 ,boil till the anchovies are dissolved1 and then strain through a piece of muslin4 ,then boil again1 and add a quarter of an ounce of mace1 half a quarter of an ounce of cloves1 some whole white pepper1 and seven or eight shallots1 a few cloves of garlic1 and a pint of white wine vinegar4 ,boil all together till the shallots become tender2 then strain1 and1 when cold1 bottle for use4 ,tomato sauce may be made by putting ripe tomatoes into an earthen jar1 and setting it in an oven from which the bread has been just drawn4 ,when the tomatoes have become soft1 the skins should be taken out1 and the pulp should be mixed with vinegar1 a few cloves of garlic pounded1 ,cayenne pepper1 powdered ginger1 and salt1 to the taste4 ,another way is to stew a gallon of ripe tomatoes with a pound of salt till they are reduced to a pulp2 then rub them through a sieve1 and add half a drachm of cochineal1 and ,cayenne pepper1 mace1 allspice1 and ginger to the taste4 ,let the whole boil gently for twenty minutes1 and when cold put into wide-mouthed bottles for use4 ,by adding a little brandy to each bottle1 this sauce will keep several years4 ,tomatoes are also very good1 boiled gently in salt and water4 ,for ,tomato sauce 7the ,spanish way74 ,cut six tomatoes in half1 and1 having pressed out their juice1 put to them a sufficient quantity of gravy1 a quarter of a head of garlic1 a little parsley1 and a few drops of vinegar4 ,all this must be boiled together for a short time and passed through a sieve4 ,this sauce is a great improvement to mutton chops1 ham1 boiled beef1 or beef steaks4 ,the ,spanish mode of keeping ,tomatoes4 ,boil some sugar1 in the proportion of an ounce to each tomato1 until it becomes candied4 ,add a tenth part of onions2 and when they begin to colour put in the tomatoes1 with salt1 pepper1 cloves1 and nutmeg in suitable quantities4 ,boil the whole on a very quick fire1 and1 when of sufficient thickness1 strain it through a hair-sieve4 ,place it on the fire again immediately1 and1 when it becomes solid1 put it into jelly-pots4 ,these must be covered with two plies of paper1 and kept apart from the light4 ,the onions may be omitted from the above2 in which case it can be used as a sauce for a variety of dishes4 ,sirop de ,cerises4 ,prepare some ripe cherries by pulling out their stalks1 crush them1 and leave them to ferment for twenty-four hours4 ,press the cherries1 and strain their juice through a sieve4 ,the liquid should be quite clear1 and to every seventeen ounces of juice add two pounds of lump sugar4 ,put the liquid into a stewpan on the fire1 and let it boil once1 then take off the scum1 and when the liquor is nearly cold bottle it4 ,all other syrups of fruit are made in the same manner4 ,i think you will now be as much tired of reading receipts for cookery as ,i am of writing them1 and therefore ,i will only add two receipts for making ,pork pies1 the first of which is the mode practised in my native county1 ,warwickshire4 ,half a pound of lard is put into a saucepan containing a quart of water4 ,the saucepan is set on the fire1 and stirred till the water boils4 ,the boiling lard and water is then poured slowly into as much flour as will suffice to make it into a smooth and very stiff paste1 and mixed with a wooden spoon1 after which it must be beaten with a rolling-pin4 ,when the ingredients are thoroughly incorporated1 the paste is put into an earthen pan1 covered with a linen cloth1 and placed near the fire1 where it is left for about half an hour4 ,the meat is now prepared by being separated from every particle of bone1 skin1 and gristle1 and cut into pieces about the size of dice4 ,care is taken to keep the fat and lean separate2 but both are well seasoned with pepper and salt4 ,a piece of the paste large enough to form one pie is then broken off the mass1 and the rest is again covered up1 as it cannot be worked if it is too cold1 though it will not stand if it is too warm4 ,if it breaks and crumbles1 instead of being plastic1 it is too cold2 and if it is too soft1 and falls when raised1 it is either too warm or too rich4 ,when it is of just the right heat to bear being moulded1 and yet to retain whatever shape may be given to it1 the piece of paste is worked with the hands on a pasteboard1 into the form of a high-peaked hat1 with a broad brim2 and then the peak of the hat being turned downwards on the board1 one of the hands is put inside the hat1 and the other used to raise and smooth the sides1 till the pie is gradually worked into a proper shape4 ,the meat is then put into the crust in layers1 two of lean to one of fat1 and pressed as closely as possible1 in order that the pie may cut firm when cold4 ,when the pie is quite full1 the lid is put on1 and wet round the edge to make it adhere to the top of the walls1 on which it is laid1 the two being pinched together1 in order to unite them more thoroughly4 ,in ,leicestershire1 and some parts of ,staffordshire1 a layer of raisins is often put below the meat1 and1 in ,northamptonshire1 pork pies or pasties are made with the same kind of crust as ,i have described1 but1 instead of being raised1 it is rolled out1 and then cut into pieces of a proper size for the top and bottom1 with a long piece of the necessary width for the sides4 ,the bottom is cemented to the walls with egg1 the two parts which are to adhere being pinched together2 and the crust is filled with well-seasoned meat1 put in layers of fat and lean as before2 the lid is then put on1 and1 after it has been made to adhere to the walls1 it is washed over with a feather dipped in white of egg4 ,these pies are frequently baked in a tin1 which is made so as only to support the walls1 and is fastened on one side with a kind of skewer1 which may be drawn out1 so as to allow the tin to be removed without breaking the crust4 ,as1 however1 the sides sometimes look too pale1 when the pie is baked in a tin1 the pie may be put into the oven again for a few minutes after the tin is removed1 in order that the walls may be properly browned4 ,all pork pies should be baked slowly1 on account of the solid nature of the meat2 and a hole is generally made in the middle of the lid to let out the steam4 ,no water should be put into the pie when it is made2 but1 when it is baked1 a little gravy made from the bones of the pork may be poured in through the hole in the lid4 ,pork pies are never cut till they are cold4 ,those persons who dislike lard may use butter instead of it for the crust2 but it is not quite so good4 ,,letter ,,vi4 ,,the ,,larder4--,,salting ,,meat1 ,,bacon1 ,,and ,,hams4--,,the ,,dairy4--,,management ,,of ,,milk4--,,making ,,and ,,keeping ,,butter4--,,making ,,cheese ,,of ,,various ,,kinds4--,,ice-,,house1 ,,ice-,,cellar1 ,,and ,,ice-,,cooler4 ,i will now proceed to say a few words on the other servants' offices4 ,the ,larder in a country house is generally a square or oblong room near the kitchen1 and sometimes sunk a step below it4 ,it should be kept as cool as possible1 and should be contrived to be on the north side of the house4 ,where practicable1 there should be two windows1 or rather openings in the walls1 opposite each other1 filled in with wire network instead of glass1 to allow a free current of air through the room1 and yet to exclude flies and other insects4 ,the floor should be of brick1 and furnished with a drain1 so that it may be frequently washed with plenty of water1 without much trouble4 ,the walls should be whitewashed1 and there should be fixed in them at intervals strong iron hooks or holdfasts1 for the purpose of suspending uncooked meat4 ,other hooks should be fixed in the ceiling1 for hung beef1 tongues1 hams1 c4 ,when the larder is dry1 there may be also bacon racks fixed to the ceiling2 but1 if the situation should be damp1 these will be better in the kitchen4 ,in some places a circular rack is hung in the centre with hooks round it for game2 but in very large establishments there is a separate larder for game1 as the smell1 when it is high1 gives an unpleasant flavour to the fresh meat kept near it4 ,in the centre of the larder there should be a strong wooden table or chopping-block for cutting the meat upon2 and close under the walls there is frequently a raised settlice or dais of brick1 about two feet high1 which serves to support earthen1 slate1 or wooden troughs for salting meat4 ,in one of the deepest of these should be a kind of pickle or brine1 in which anything that is to be salted for keeping may be put2 and the other more shallow troughs may be employed for slightly salting meat that is soon to be used4 ,the pickle for the large brine trough is made by mixing four gallons of water with a pound or a pound and a half of coarse sugar1 four ounces of saltpetre1 and six pounds of common or bay salt4 ,this mixture should be boiled in a large kettle1 and the scum taken off as it rises4 ,when no more scum appears1 the vessel should be taken from the fire1 and the liquid suffered to stand till it is cold4 ,another pickle is made by adding to four gallons of water1 fourteen pounds of common salt1 eight pounds of bay salt1 half a pound of saltpetre1 and two ounces of sal prunella4 ,boil the whole together for half an hour1 and take off the scum2 when cold it is fit for use4 ,the first kind is best for hung beef and tongues2 and the latter for salt beef and pickled pork4 ,when the pickle is ready1 the meat to be salted should be examined1 and carefully wiped dry with a coarse cloth1 any flyblows or bruised parts being removed4 ,if tongues are to be salted1 the roots should be cut off1 and laid aside for soups2 and then the tongues should be scraped and rubbed dry before putting them into the pickling-trough4 ,the skin of the pork should be scraped and cleaned1 and the fleshy part should be carefully examined1 and wiped dry1 any mass that there may be of congealed blood being removed4 ,all the meat that is to be cured being properly prepared1 it should be laid in the pickling-trough and the brine poured over it2 and1 if there are several pieces of meat1 care should be taken to lay them so that the brine may touch every part1 and completely cover the whole4 ,meat which has been preserved in the first pickle for ten weeks or more1 if cooked without being hung up to dry1 will be perfectly tender1 and will eat as well as meat that has been only freshly and slightly salted4 ,it is said that meat may be kept in this pickle for twelve months1 provided the pickle be boiled and skimmed about once in two months1 and that during the boiling1 two ounces of sugar1 and half a pound of salt be added4 ,in general1 the articles which have been salted1 after remaining about a fortnight or three weeks in the pickle1 are taken out and hung up to dry4 ,some persons lay them to drain1 and then hang them up without any other preparation2 but others advise them to be wiped quite dry and put in paper bags before they are hung up4 ,whenever fresh articles are put into the pickle1 every thing should be taken out of the trough1 and the brine boiled up1 the scum being taken off and fresh salt and sugar added1 as before directed4 ,sometimes meat is merely salted when it is to be used in a few days2 in which case the meat is put into a smaller trough or pan1 and only salt is used in the proportion of a quarter of a pound of salt to every two pounds of meat4 ,the salt should be well rubbed in1 and the meat turned every day4 ,the following general observations as to curing meat will probably be of more use than multiplying receipts4 ,what is called bay salt 7that is1 salt made by evaporating sea-water7 gives a finer flavour than common salt1 but rather more should be used1 to produce the same degree of saltness4 ,sugar makes meat tender1 and gives mellowness and richness1 but the quantity used should never be more than one quarter of the quantity of salt1 or it will make the meat taste insipid4 ,saltpetre gives a fine red colour1 but it is apt to make the meat hard2 and1 whenever it is used1 there should be at least an equal quantity of sugar to counteract its hardening tendency4 ,the usual proportion is1 a quarter of an ounce of saltpetre to a pound of salt2 or1 if used with sugar1 one ounce of saltpetre to three pounds of sugar4 ,meat should never be salted in very hot weather1 unless it is wanted for use in a few days2 and it should never be put in pickle at that season4 ,if any meat in the slightest degree tainted be put into the pickling-trough1 the brine will be spoiled1 and should be thrown away4 ,when it is absolutely necessary1 in very hot weather1 to salt meat to keep1 it is said that a tea-spoonful of muriatic acid and of nitric acid 7spirits of salt and aquafortis71 in equal parts1 should be added to every pound of salt4 ,it is also said that a dessert-spoonful of pyroligneous acid added to every pound of salt will give a fine smoky flavour1 without any of the trouble attendant on smoking dried meat2 but this last must be used with great care1 as too much would spoil the meat4 ,as ,hams require to be salted with more care than any other kind of meat1 ,i have given below two or three particular receipts for curing them1 all of which ,i know to be excellent4 ,the first is very useful in the country1 as the hams cured by it may be cooked without steeping4 ,for a ham twenty-four pounds in weight1 take two ounces of saltpetre1 half a pound of common salt1 one pound of bay salt1 and one ounce of black pepper4 ,mix these together1 and rub them well into the ham3 then let it stand three days1 and at the expiration of that time pour one pound of treacle over it1 and let it remain twenty-four hours2 after that time1 let it be turned every day for a month1 and each time rub the liquor well into it4 ,after this1 steep the ham in cold water for twelve hours1 then dry it well and hang it up4 ,it will not require any further steeping when it is to be boiled2 and it should be boiled slowly1 say at the rate of about three hours for a ham of the weight of ten pounds4 ,this receipt was given me by ,mr4 ,beaton1 and it is impossible for any hams to be better than those cured in this way4 ,the following is the way of curing hams to give them the ,westphalian flavour4 ,for two large hams1 take one pound and a quarter of common salt1 two ounces and a half of saltpetre1 three pounds of bay salt1 one pound and a half of brown sugar1 and one quart of old beer2 boil them all together1 and pour the mixture over the hams boiling hot4 ,turn them and rub them well every day for sixteen days2 then smoke them with short horse-litter1 and hang them up to dry4 ,the following is another mode of giving hams the ,westphalian flavour1 and it is said to be excellent4 ,for two hams weighing thirty pounds1 take one pound of common salt1 half a pound of bay salt1 three ounces of saltpetre1 and one ounce and a half of black pepper1 the latter ground1 and finely sifted4 ,mix all these well together1 and rub the hams with the mixture for four days1 turning them every day1 and having first washed them well with vinegar4 ,on the fifth day1 pour over the hams two pounds of treacle1 and rub them well with two ounces of juniper berries bruised4 ,let them remain in this pickle six weeks1 turning and rubbing them daily2 then take them out of the pickle1 and lay them in spring water for four-and-twenty hours2 then wipe them dry and send them to a chimney where wood is burnt4 ,when thoroughly smoked1 take them down and put them in a chest with wood ashes4 ,i may here observe that1 when hams are cured in any ordinary way1 it is said that the ,westphalian flavour may be given to them by rubbing over them three table-spoonfuls of a mixture of tar and spirits of wine1 when they are just taken out of the pickle4 ,the following is a mode of making ,mutton hams1 which some persons are very fond of1 though they are too strong for delicate stomachs4 ,cut a hind quarter of mutton like a ham1 and rub it with one ounce of saltpetre1 one pound of sugar1 and one pound of salt4 ,lay it in a pan1 with the skin downwards for a fortnight1 then roll it in bran1 and hang it up to dry4 ,in some places there is no regular larder1 but the uncooked meat is kept in a hanging ,safe in the open air1 which is drawn up and down by a pulley4 ,cooked meat is either kept in a similar safe1 in a fixed safe1 in a separate room called a dry larder1 or on a table in the centre of the common or wet larder2 but1 in the latter case1 every dish should be covered with a wire-cloth cover to keep off the flies4 ,in many places the salting-room is apart from the larder1 and this is a great improvement4 ,the ,dairy should have thick walls1 and a brick or stone floor1 so contrived that it may be washed with abundance of water every day1 and yet have all the water run off by means of a waste-pipe or drain4 ,there should be a kind of shelf of stone or slate round it1 about four feet from the ground1 and a table of similar materials in the centre1 for the convenience of holding the vessels containing the milk and cream2 and the window1 if there is but one1 should look towards the north1 and be filled in with wire-cloth1 so as to admit the air and yet exclude the flies and other insects4 ,besides this wirework1 the window should also have either a sash frame with ground glass to open inside1 or outside shutters1 to exclude the sun in very hot weather1 and the cold in winter4 ,a thermometer should be kept in every dairy1 and the heat should never be allowed to rise above #ee1 or to fall below #ej4 ,there should always be a scullery attached to the dairy containing a fireplace and boiler1 as the vessels in which milk is kept require to be frequently washed with scalding-hot water to keep the milk sweet1 and to prevent the butter and cream from acquiring an unpleasant taste4 ,though ,i do not imagine your knowledge of a dairy to be very great1 ,i suppose you are aware that the milk is drawn from the cow into a can or wooden pail1 and brought into the dairy1 where it is strained1 and then put into shallow vessels or milk-pans1 in which it is left for several hours in order that the cream may rise4 ,cows are generally milked twice a day2 the morning's milk being skimmed in the afternoon1 when the afternoon's milk is put into pans1 or set up as the dairy-maids call it1 and the afternoon's milk being skimmed in the morning4 ,the cream1 after what is wanted for the table has been taken out1 is put into a large wide-mouthed jar or stein1 and saved for butter4 ,cheese is generally made of new milk1 which is put at once into the cheese-tub without setting it up in pans4 ,the cheese-tub and cheese-press1 the churn and all the apparatus for making butter1 generally stand in the dairy scullery1 where the operations of cheese and butter making are carried on4 ,various kinds of vessels have been recommended for milk1 and they have been made of lead1 zinc1 slate1 and other materials4 ,china are the best2 but the old-fashioned wooden or earthenware pans appear to be the most general favourites2 the only objections being1 that wooden pans require a great deal of care to keep them clean1 and that the leaden glaze of the earthenware pans is apt to be affected by the acid of the milk1 if it should be kept till it becomes sour4 ,no good dairy-maid1 however1 would ever keep milk in her pans till it became acid3 and1 if by any chance wooden vessels became tainted by having had in them sour or otherwise spoiled milk1 they should be soaked in water in which a large piece of soda has been dissolved2 and1 if this does not sweeten them1 they must be boiled in soda and water1 and then immersed in pure cold water for a day or two4 ,milk when drawn from the cow is warm1 and it should be set up in the dairy before it is quite cold1 or the ,cream will not rise properly4 ,cream for butter may stand twelve hours on the milk1 but the cream that rises in two or three hours after the milk is set is considered the richest4 ,in many places the milk is skimmed twice1 the second time twelve hours after the first2 but the second skimming is considered very inferior to the first4 ,in ,devonshire1 the dairy-maids set the milk-pans on a hot hearth1 in order to raise the rich cream peculiar to that county4 ,in ,scotland1 ,butter is made by churning the whole of the milk1 which is put into the churn as it comes from the cow1 and kept there till it is slightly sour before it is churned2 but this makes the operation of churning very laborious1 and the butter has always a sour taste4 ,in ,england1 butter is made only from the cream1 which is not put into the churn till wanted for churning1 but is kept previously from three days to a week in a deep earthen vessel1 and is stirred every day when fresh cream is put in4 ,churns are of two kinds1 viz4 the plunge-churn1 the motion of which is up and down2 and the barrel-churn1 which turns round1 and is considered much the best4 ,churning is generally performed in the open air in summer1 and in the dairy scullery near the fire in winter4 ,if kept too cold1 the butter will not come2 and1 if too hot1 the butter will be soft1 and will soon become rancid4 ,when the butter has come1 as the dairy-maids call it1 it is gathered together with the hand or a net1 and put into a kind of shallow tub2 the buttermilk is then emptied out of the churn1 which should be left to drain for half an hour or thereabouts1 and be afterwards well washed with scalding water and a little salt4 ,the butter in the mean time is kneaded and worked with the hand1 or with two small and very smooth pieces of wood1 to get all the buttermilk out of it2 and in ,england water is generally poured over it to assist in this operation1 though in ,scotland it is said that water spoils the butter4 ,when all the buttermilk is worked out1 the butter is slightly salted1 and then made up into rolls or lumps with the two pieces of wood4 ,in the ,south of ,england1 as soon as the butter is made1 it is put into water2 but in the ,north it is laid in a dry cool place1 and covered over4 ,when butter is intended for salting1 it is not made into rolls1 but the salt is worked into it as soon as the buttermilk has been removed4 ,the following composition is recommended as a very good one for salting butter for home use4 ,take two parts of salt1 one part of lump sugar1 and one part of saltpetre4 ,beat them well together1 and add one ounce of this composition to every sixteen ounces of butter4 ,when cows are fed on turnips1 an unpleasant taste is given both to the milk and butter2 but it may generally be removed in the following manner4 ,pour a quart of boiling water on two ounces of saltpetre1 and1 when it is thoroughly dissolved and cold1 bottle it for use4 ,if two table-spoonfuls of this mixture be put to every four gallons of milk1 as soon as it is brought into the dairy and strained1 it is said to take off the unpleasant taste2 or a lump of saltpetre about the size of a walnut may be put into the cream-pot and well stirred twice a day1 when the fresh cream is added4 ,in winter1 butter is sometimes so pale as to look almost like lard1 but it may be coloured by a little arnatto1 which is sold for that purpose in the grocers' shops2 or the juice of carrot scraped and strained through muslin1 or that of the flowers of the marigold1 may be used4 ,in either case the colouring matter is mixed with the cream before churning4 ,cheese is made by coagulating milk with rennet1 and then separating the whey or watery part from the curd1 which1 when salted1 pressed1 and dried1 becomes cheese4 ,rennet is the stomach of a calf washed1 cleaned1 and salted thoroughly inside and out1 being left in an earthen jar1 with a thick coating of salt on it1 for three or four days4 ,it is then taken out of the pickle and hung up to dry1 and in many places it is kept in this state till wanted2 but in others1 after it has become dry1 it is resalted and placed again in the jar1 which has a bladder or a piece of thick paper pierced with pinholes tied over it1 the rennet being kept twelve months in this state before it is used4 ,in ,london1 calves' stomachs and those of lambs1 prepared for rennet1 are kept in large casks and sold in the oilmen's shops4 ,in whatever way the rennet has been pickled and preserved1 it is always soaked in brine made of salt and water or salt and whey1 before it is used1 and a bunch of sweet herbs is generally put into the brine in which the rennet is soaked1 in order to give an agreeable flavour to the cheese4 ,the whole1 however1 must be strained off clear before it is put to the milk4 ,whenever cheese is to be made1 the milk must be warmed to about #ij of ,fahrenheit1 or the rennet will not act4 ,as soon as the curd has set1 it is separated from the whey in several different ways1 and on the manner in which this is done the kind of cheese produced will principally depend4 ,when a ,stilton1 or any other kind of rich buttery cheese1 is to be made1 a very strong brine is prepared of salt and cold water1 in which is steeped a bundle of sweet herbs1 consisting of thyme1 hyssop1 marjoram1 and savory1 with a branch of sweet-briar1 and a few peppercorns4 ,this is suffered to remain three or four days1 after which it is strained off1 and the rennet having been put into it and soaked four or five days1 is then ready for use4 ,when all is prepared1 the morning's new milk1 together with the cream from the last night's milking1 is put into a narrow1 but deep1 circular pan1 and the liquid rennet put to it4 ,as soon as the curd is formed1 it is very carefully removed from the pan1 without breaking it1 if possible1 and laid on a deep circular sieve1 where it is slightly pressed1 in order that the whey may drain from it4 ,it is then put into the cheese-vat1 which should be ten inches and a half deep1 and eight inches and a quarter over1 with a moveable hoop of wood on the top1 over which a piece of flat board is generally laid4 ,as soon as the cheese has acquired a sufficient consistency1 it is removed from the vat and firmly bound round with a clean cloth1 which is changed every day1 and the cheese bound tighter and tighter1 till at last it becomes sufficiently firm to stand alone4 ,every time the cloth is changed1 the cheese is wiped at the top and bottom and turned1 so that each end may be equally level4 ,when it has become sufficiently firm to support itself without the cloth1 the cheese is removed to the cheese-room2 but it still requires to be turned twice a day1 and brushed1 for about three months4 ,single and double ,gloucester cheeses are made very differently from ,stilton1 though the rennet is prepared for both in nearly the same manner1 except that some allspice and a little saltpetre are generally added to the brine4 ,in some places the brine is made of whey1 in which enough salt is put to make it float an egg2 but it is said that cheeses made in this manner are very apt to heave4 ,the best single ,gloucester cheese for toasting is what is called a one-meal cheese2 that is to say1 it is made entirely of new milk taken fresh from the cow4 ,an inferior kind is called a two-meal cheese1 and it is made with the evening's milk after it has been skimmed in the morning1 mixed with the morning's new milk4 ,the milk is then warmed1 and coloured with a little arnatto1 care being taken1 however1 that none of the solid part of the drug goes into the milk2 the usual practice1 indeed1 is to dip the arnatto in a little milk1 and then to rub it on a flat stone or plate4 ,the colouring matter thus produced is washed off into a basinful of milk1 which is then allowed to stand and settle1 so as to deposit its sediment before it is poured into the cheese-tub4 ,the rennet is then added1 and the whole is kept moderately warm 7the milk should never sink below #hj7 till the curd is come1 which is generally in about an hour4 ,the curd is then broken up with a flat piece of wood called a cheese-knife1 and the whey is strained from it2 the fragments of curd being frequently moved about1 to allow the whey to escape from them4 ,some boiling water is then mixed with a little of the cold whey1 and poured quite hot upon the curd1 so as to cover it1 the curd being stirred briskly about1 and afterwards left for half an hour to sink4 ,the liquor is then drained off1 and the curd taken up by the hands and carefully squeezed as it is put into the cheese-vat1 which is not only filled1 but has as much piled on the top as it will hold4 ,when this is done1 the curd in and on the vat is turned into a cheese-cloth1 and the vat is washed with whey4 ,the cloth1 with the curd in it1 is next placed in the vat1 and the ends of the cloth are turned over the top of the curd1 and tucked into the vat round the edges4 ,it is then put into the cheese-press1 where it remains about three hours1 after which it is taken out and the cloth changed1 before it is again put into the vat and into the press4 ,in this state it remains three or four hours longer4 ,it is then taken out of the vat and out of the cloth1 and rubbed well with salt all over1 taking care that the salt touches every part1 after which it is put into the vat without a cloth1 and replaced in the press4 ,the next morning it is taken out of the press and again salted and turned1 and the same operation is repeated in the evening4 ,after this it is suffered to remain five or six days in the press1 being taken out every morning and turned1 but not salted4 ,it is then removed to the cheese-room1 where it is turned every day for ten or twelve days1 and frequently scraped and rubbed4 ,in some places1 when the cheese is thoroughly dry1 the outer rind is painted with a mixture of ,spanish brown and ,indian pink1 rubbed in with the hand4 ,the whey from this cheese produces a great deal of butter2 and1 indeed1 it is generally set up for cream as soon as it comes from the curd4 ,the double ,gloucester cheese is always made with one meal's milk warm from the cow1 and the dairy-maids generally put a lemon1 stuck with cloves1 into the brine in which they steep their rennet4 ,the cheese-making then proceeds in the same manner as for the single ,gloucester1 except that1 when about half the curd has been put into the vat1 an ounce of salt is sprinkled over it before the rest of the curd is put in4 ,the remainder of the operation is the same as for the single ,gloucester2 the principal difference being in the thickness of the cheese1 which1 of course1 is occasioned by the greater depth of the vat in which the curd is put4 ,in many parts of ,gloucestershire1 what is called ,sage cheese is made4 ,for this a couple of handfuls of sage leaves and a handful of parsley are generally put into a portion of the evening's milk1 and suffered to remain all night4 ,in the morning the milk is warmed1 and1 after being strained from the leaves1 it is turned to curd with the rennet in the usual way4 ,in the mean time a portion of the morning's milk1 into which no colouring matter is put1 is turned to curd by rennet2 and the curds of both kinds are kept separate through the processes of draining and scalding1 till they are ready to be put into the vat1 when they are mixed according to the fancy of the dairy-maid4 ,sometimes the green curd is pressed into a tin or wooden mould1 so as to form a dolphin or some other fanciful figure2 in which case it is taken carefully out of the mould1 and put into the vat without breaking it1 and the white curd is crumbled between the fingers and pressed carefully and firmly round it4 ,in other cases the sage and parsley leaves are only bruised1 and the juice which is pressed from them is mingled with a portion of the morning's milk2 or one portion of the milk is coloured red with the juice of boiled beet-root1 another green with the juice from spinach leaves flavoured with sage1 and another yellow with the bruised petals of the marigold4 ,portions of milk are coloured with these different substances and coagulated separately1 the curd being varied when putting into the vat1 according to the fancy of the dairy-maid4 ,in other cases the whole of the milk is coloured and flavoured with sage4 ,cheshire cheeses are generally very large1 most of those made in spring being one hundredweight each4 ,the rennet for a ,cheshire cheese is not considered fit for use till it is three years old4 ,it is soaked in warm water the night before it is wanted1 and in the morning the liquor is considered ready without any further preparation4 ,the evening's milk is set up for cream in the usual way1 and in the morning the cream is taken off and put into a brass bowl made hot by rinsing it with boiling water4 ,a third part of the skimmed milk is then put into another brass bowl1 warmed in the same manner2 and the two are put into the cheese-tub1 and mixed with the morning's milk warm from the cow4 ,the whole is coloured with the juice of scraped carrots1 or of the bruised flowers of the marigold4 ,the liquor from the rennet is then added1 and1 being well stirred in1 the tub is closely covered and kept in a warm temperature till the coagulation is complete1 which is generally in little more than half an hour4 ,as soon as the curd is well set1 it is divided and turned over with a bowl to separate it from the whey2 after which it is broken into small pieces by the hand1 and suffered to settle down1 while the whey1 which swims at the top1 is poured off4 ,the curd is pressed on one side of the tub with a loose board1 and the whey that runs from it is again poured off4 ,the curd is then drawn into the centre of the tub1 and formed into a heap1 and the board is laid on the top and heavy weights placed on it1 generally amounting to a hundred pounds4 ,this presses the curd into a solid mass1 and squeezes out an additional quantity of whey4 ,the mass of curd is then cut into slices1 and boards and weights put upon each slice4 ,this is repeated several times1 till not a drop more whey will run from the curd2 after which it is removed to a dry tub1 and crumbled with the fingers as small as possible4 ,it is then well salted1 and put into a cheese-vat made warm by being scalded with boiling water1 and heaped up as high as it will go1 the additional curd being kept in its place by a movable tin hoop4 ,a flat board is then laid across the top to press down the curd1 which generally rises to a point in the centre of the vat1 and the heavy weights are again put on it4 ,at the same time wooden skewers are run into the cheese1 in order that every particle of whey may be drawn out of it4 ,after standing some time1 the cheese is taken out of the vat1 and laid on a large cheese-cloth1 and the curd again broken from the top down the centre1 and more salt mixed with it2 after which it is pressed into the vat by the hand as before1 and weights are again put upon it1 while skewers are run through holes purposely left in the vat1 into the sides of the cheese1 as before4 ,another vat having been scalded by being rinsed with boiling water1 the cheese is wrapped in a cloth and put into it2 the ends of the cloth being folded over the cheese as tightly as possible1 and tucked inside the vat1 where they are kept down by a tin hoop called a binder1 which is forced in between the cheese and the upper part of the vat4 ,the cheese is then put into the press under a pressure of about a ton weight1 and a number of thin iron skewers are passed through the holes in the vat into the sides of the cheese4 ,after four hours it is turned1 and the skewers removed to fresh places1 when the cheese is put into the press for another four hours2 after which1 the process is repeated4 ,it is then put into the press1 and left there all night2 the following morning it is again turned1 and put into the press without the skewers4 ,it remains in the press for four or five days1 being regularly turned every morning and evening2 and it is taken from the press into the cheese-room1 where it is salted on the outside1 and tightly bound with a linen cloth4 ,it is kept in this state and turned twice a day for a week2 after which it is put on the shelves to dry for a fortnight or three weeks1 during which period it must be turned and wiped every day4 ,lastly1 it is then laid on straw1 and kept rather warm1 lest the rind should crack2 and1 when the rind begins to feel hard1 its surface is rubbed over with butter1 and the cheese is ready for the market4 ,it is rather singular that1 notwithstanding the pains taken to drain every drop of whey from the ,cheshire cheese1 its whey yields no butter1 and is seldom made any use of except for feeding pigs4 ,cheddar cheese is made like ,cheshire1 except that when the cheese is broken down to be resalted1 before it is put in the cheese-press1 the curd is crumbled1 and four or five pounds of fresh butter are mixed with it4 ,the cheese is then put in a cloth into the vat1 and placed under the great press1 where it remains only about a quarter of an hour1 before it is turned and put into a clean cloth3 this process is repeated three or four times2 after which the cheese is wrapped in a very fine cloth1 and has three or four other cloths wrapped round it4 ,it is then put into the press1 and remains there for forty-eight hours2 after which it is taken from the press1 washed in whey1 and then laid on a shelf upon a clean cloth to dry4 ,it is afterwards laid on a shelf without any cloth1 and turned every day till it begins to ripen4 ,the ,wiltshire cheeses are of four kinds3 the thin1 the thick1 the loaf cheese1 and the pine-apple1 or net1 cheese4 ,the first two kinds are made nearly the same as the ,gloucester cheeses2 for which1 indeed1 they are frequently sold in the ,london markets4 ,the principal difference in the manufacture consists in the curd1 before it is scalded1 being cut into dice of about an inch square each1 and a thick layer of salt being thrown over them1 which is said to harden the surface of the curd1 and to prevent its buttery particles being washed away by the hot water4 ,the curd is also put into the vat while it is as hot as the dairy-maid can handle it2 and salt is strewed in between every layer4 ,in all other respects1 the manufacture of the cheese is exactly the same as in ,gloucestershire till it is ready to be carried to the cheese-room1 where it is either laid upon elder leaves or the shelves are washed over with their juice1 in order to prevent the devastations of mites4 ,the loaf cheeses are made the same as the others2 but their vats are from ten inches to a foot in diameter1 and six inches deep2 and1 when the curd is put into the vat1 it is in four layers1 with alternate thin layers of salt4 ,these are what are generally sold in ,london as ,wiltshire cheeses4 ,the curd for the pine-apple cheese is prepared in the same way as the others2 but1 instead of being put into a vat and then into the cheese-press1 it is put into a net with no other pressure than from the hand of the dairy-maid2 who1 however1 prides herself on getting as much into the net as it can possibly hold4 ,the net is then hung up in the cheese-room1 and requires no further care4 ,i shall now give you only one more receipt for making keeping-cheeses1 and that shall be for the far-famed ,parmesan4 ,this celebrated cheese is made with skim-milk4 ,the night's milking is skimmed in the morning1 and the morning's milk is skimmed about two o'clock in the afternoon3 the two are then mixed together and put into a large copper kettle1 suspended over a fire by a crane4 ,the milk is stirred till it has reached #abe of ,fahrenheit4 ,the kettle is now turned from the fire1 between which and it a wooden screen is placed2 and1 when the bubbling of the milk has subsided1 a piece of rennet1 tied in a linen rag1 is put into the milk1 and squeezed several times in different places4 ,the rennet is then taken out1 and the milk well stirred2 after which it is left till the curd has formed1 which is generally in about three quarters of an hour4 ,as soon as this is the case the kettle is again turned on the fire1 and the mass of curd is heated to #aej1 being well stirred and divided while it is heating4 ,a fourth part of the whey is now taken out of the kettle1 and the curd is heated to #ahj1 stirring it rapidly all the time2 and a few pinches of powdered saffron are thrown in1 which not only colour it1 but give that peculiar flavour always perceptible in ,parmesan cheese4 ,the cheese-maker 7for as ,parmesan cheese is always made by a man1 ,i must not say the dairy-maid7 then takes a small quantity of the curd in his hand1 and squeezes it2 when1 if he finds it adhere together1 the kettle is instantly turned off the fire1 the wooden screen is again interposed1 and the curd is left to settle4 ,the whey which rises is immediately poured off1 and two or three pailfuls of cold water are thrown over the curd4 ,the cheese-maker immediately plunges his arms into the kettle1 and1 gathering the curd to one side1 contrives to slip the whole mass into a large cloth1 which is raised as rapidly as possible1 and transferred to a mould without a bottom4 ,this is an operation which requires both strength and skill2 for the cheese hardens so rapidly1 that it requires the greatest exertions to get it into the mould without spoiling its shape4 ,by its own power of contraction it presses out every drop of whey4 ,an iron plate1 with a slight weight on it1 is laid on the top to keep it flat2 but1 by the time it is cold1 it is become so hard as to require no further pressure4 ,it is then taken out of the mould1 and a thick layer of salt put on its upper surface4 ,the next day the cheese is turned1 and the under surface salted in the same manner4 ,in this way the cheese is turned and salted every day for thirty or forty days1 till the salt will no longer dissolve4 ,the rind of the cheese is then scraped1 and1 after a little colouring matter has been rubbed over it1 it is covered with linseed oil4 ,i will now say a few words on ,cream cheeses1 and then1 ,i think1 you will have had quite enough of this subject4 ,a ,york cream cheese is made by taking a quart of new milk warm from the cow1 into which is sometimes put half a pint of cream1 and adding to it two spoonfuls of the water in which a piece of rennet has been steeped all night4 ,the milk is then set before the fire till the curd is formed1 when it should be taken up without breaking1 if possible1 and put into a frame made of oak wood1 seven inches long within1 four inches wide1 and three inches and a half deep4 ,this frame being open at the top and bottom1 it must be placed upon rushes to permit the whey to run out2 to encourage which1 a board must be put within the frame to support a weight to press down the curd1 between which and the curd some rushes must be put4 ,after standing two days1 the rushes must be renewed1 when the cheese should be taken from the vat and turned as often as necessary4 ,this will make an excellent cream cheese without the cream2 and1 indeed1 the ,york cheeses sold in the shops are always made of milk only1 without any cream4 ,the rushes should be sewed together with thread4 ,a kind of cream cheese is1 however1 made in ,yorkshire of cream only1 without any rennet4 ,take any quantity of cream and put it into a wet cloth4 ,tie it up1 and hang it in a cool place for seven or eight days4 ,then take it from the cloth and put it into a mould 7in another cloth7 with a weight upon it1 for two or three days longer4 ,turn it twice a day1 when it will be fit for use4 ,the following is a receipt for making a ,bath cream cheese4 ,add half a pint of cream to a quart of new milk1 and warm the mixture till it is about #hj of ,fahrenheit2 then stir in as much rennet as will coagulate it4 ,as soon as the curd has formed1 put a cloth over the bottom of a large shallow vat1 and1 taking the curd up with a skimming-dish1 place it in the vat and wrap the cloth over it4 ,as the curd shrinks1 the vat must be filled up with fresh curd1 till the cheese is of a proper thickness4 ,when the cheese has become a little firm1 it is turned out of the vat and laid in a dry cloth4 ,a board is then put over it1 on which is placed a weight of two pounds4 ,at night it is put into another clean cloth1 and the next morning it is slightly salted with a little fine dry salt1 and placed on a bed of fresh nettles or strawberry leaves1 being covered with leaves of the same kind4 ,these leaves are changed every morning1 and the cheese is turned twice a day for a fortnight1 after which it is fit for use4 ,i think ,i have now told you almost all ,i know relative to those points of domestic economy in which a country life differs from a life in town4 ,i have1 however1 omitted to mention an ,ice-house1 which you will find an important addition to your comfort in summer4 ,a common ice-house is a kind of well1 built in ,roman cement1 and sunk in the ground4 ,it is arched over1 and the ice is put in through a hole in the top4 ,a door is on one side for taking the ice out1 and there is a drain at the bottom for carrying away the water that runs off as the ice melts4 ,a more modern invention is a small cellar built adjoining the house1 with double walls1 the space between the walls being filled with charcoal4 ,the cellar has double doors with a space between1 so that one may be shut before the other is opened1 to prevent the entrance of the atmospheric air4 ,the ice is kept in a sunk part made like a bath1 at the farther end of the cellar1 furnished with a drain to carry off the superfluous water2 and in the other part of the cellar are shelves1 on which wine or food can be placed to be kept cool4 ,the old-fashioned ice-house was always made in the park at some distance from the house1 and consequently was of very little use2 but the modern ice-cellar is very useful for keeping cool1 water1 butter1 and other articles of daily consumption2 which can be fetched out of it when they are wanted1 as easily and expeditiously as they could be out of a common dairy or pantry4 ,when ice is supplied from a distance1 it will soon melt1 if exposed to the atmospheric air during summer4 ,to prevent this it may be kept in an ice chest1 that is1 a large deep coffer lined with cork1 and with a double lid2 or in a box called a refrigerator1 which may even be brought into the dining-room4 ,the refrigerator consists of a double frame of wood1 with the space between filled in with charcoal4 ,the bottles of wine are placed in little tin cases left for them1 and ice is put between the cases4 ,below the ice is a tin grating1 through which the melted water runs1 and is let off when requisite by a cock4 ,the box is made to hold two bottles of wine on one side1 and a bottle of water and a glass for butter on the other4 ,the ,american refrigerator is another contrivance of the same nature1 which will keep the ice unmelted for a fortnight even during the hottest weather in summer4 ,this box1 like the other1 is double1 the inner part being of lead1 and the space between the two being filled with sawdust4 ,there are two lids so as completely to exclude the air when both are closed4 ,the usual mode of cooling wine and other liquids by ice1 is to surround the bottle1 or other vessel in which the liquor is contained1 entirely with ice1 observing that the hottest part of the wine is always at the top of the bottle1 but that if the top is chilled faster than the bottom1 the cold wine descends1 and that which is still warm rises and takes its place4 ,as1 therefore1 the wine is liable to be set in motion by the process of cooling1 it is best to decant it before it is put into the refrigerator1 as otherwise there will be danger of disturbing the sediment of white wine and the crust of port4 ,when ice is perfectly clean and clear1 like that of the ,wenham ,lake1 it is sometimes broken into small pieces1 and put into the liquid which is to be cooled2 but this could not be done with the ice collected from the dirty ponds near ,london4 ,when it is wished to cool wine rapidly1 it is only necessary to put it into a thin glass bottle1 and to wet the outside with ether2 as cold is produced by rapid evaporation sooner than in any other manner1 wine-coolers are formed on this principle4 ,a freezing mixture for cooling wine1 and for freezing ice-creams1 may be formed by mixing five parts of sal ammoniac with five parts of nitre and sixteen of water4 ,a mixture of snow or pounded ice and salt produces a most intense cold1 but it is only while the salt is melting the ice or snow that the cold is felt4 ,muriate of lime1 mixed with snow1 produces a still greater degree of cold4 ,several other mixtures may be used for freezing2 but those producing the most intense cold are mixtures of nearly equal parts of sulphate of soda with nitrous or sulphuric acid1 the sulphate predominating4 ,eight parts of sulphate of soda1 mixed with five parts of muriatic acid1 will produce a cold equal to zero4 ,when any liquid is to be frozen by these mixtures1 the bottle containing the liquid is put into a wooden vessel containing the mixture2 and if the cold is to be very intense1 the outer vessel may be placed on a flat piece of cork in a much larger empty vessel1 the whole being covered with a woollen cloth4 ,water freezes soonest when it has been boiled1 and forms the most compact and beautiful ice4 ,the principal utensils required for making ice-creams are a tub large enough to contain about a bushel of ice1 which must be pounded small1 and mixed with salt1 nitre1 or soda1 and a freezing-pot made of pewter1 like those sent out with ice-creams4 ,copper spoons or spaddles are also required for stirring the ingredients of which the ice-creams are composed1 while the process of freezing is going on4 ,when all is ready1 the ingredients for the ice-creams are poured into the freezing-pot1 which is put up to its cover into the tub full of ice and salt1 and kept turning round continually by its handle till the freezing is completed4 ,the turning the pot is the most difficult part of the operation1 and it requires great attention1 as1 unless the ingredients are kept in constant motion1 the sugar1 which is the heaviest1 will sink to the bottom1 and the other articles will be unequally frozen1 so as to form unsightly lumps4 ,the cover must be taken off occasionally1 to see how the process is going on1 and the cream that has adhered to the sides of the freezing-pot should be scraped off1 and mixed with the rest by the spaddle1 in order to prevent waste4 ,the whole of the ingredients should also be mixed together with the spaddle if they appear to be settling irregularly4 ,ice-creams and water-ices should be perfectly smooth1 and soft enough to break easily with a spoon4 ,the ice-creams are made by mashing the fruit with which they are to be flavoured1 and adding to a pint of the juice1 after it has been strained1 a pint of thick cream1 the juice of half a lemon1 and sugar to the taste4 ,the lemon-juice should be put in last4 ,sometimes whipped cream is used1 the cream being first mixed with sugar1 and laid on a fine sieve1 turned the bottom upwards in a bowl1 as it is whipped1 so that the cream which drains from it may not be wasted4 ,water-ices are generally only the juice of the fruit strained and sweetened1 as1 if water is added1 the ice is apt to freeze too hard4 ,lemon-ice is composed of the juice of four lemons1 and the rind of one1 to a pint of clarified sugar-syrup1 the whole being strained before putting it into the freezing-pot4 ,illustration3 ,garden ,front of the ,manor-,house in its improved state4 ,,book ,,ii4 ,,the ,,garden4 ,,letter ,,vii4 ,,planting ,a ,,regular ,,geometrical ,,flower-,,garden4--,,list ,,of ,,plants4--,,mode ,,of ,,laying ,,out ,,regular ,,figures ,,on ,,the ,,ground4--,,rules ,,for ,,arranging ,,colours4--,,planting ,,side ,,beds4--,,plants ,,with ,,fragrant ,,flowers4--,,culture ,,of ,,bulbs4--,,reserve ,,ground4--,,culture ,,of ,,annuals1 ,,perennials1 ,,and ,,biennials4--,,hotbeds ,,and ,,frames ,,for ,,raising ,,and ,,keeping ,,half-,,hardy ,,flowers4 ,it gives me great pain1 my dear ,annie1 to find that you still think that you shall never like the country so well as town4 ,i do not1 however1 despair2 for ,i am convinced that you do not at present know whether you shall like it or not4 ,the pleasures of the town and the country are1 indeed1 so different1 that it requires some time to become accustomed to the change2 but1 when you are sufficiently well acquainted with country pursuits to take an interest in them1 ,i am sure you will never feel any want of the pleasures of the town4 ,the great secret of being happy is1 to be able to occupy ourselves with the objects around us1 so as to feel an interest in watching their changes2 and1 when you can once do this in your present situation1 you will no longer complain of dulness or want of excitement4 ,to be convinced of the truth of what ,i say1 you need only remember the pleasure your friend ,mrs4 ,p4 ,c4 takes in the cultivation of her garden2 the interest with which she watches the opening of her flowers1 the coming up of the seeds she has sown1 and the growth of the trees she has planted4 ,it is not the positive beauty of these things that occasions the pleasure she experiences in them1 but the interest they have created in her mind2 for the entomologist will find pleasure in the most hideous caterpillars1 and the geologist will pass whole days delightfully among barren rocks4 ,all that is wanted to give an interest in any subject is1 a sufficient degree of knowledge respecting it to be aware of its changes1 and our own natural love of variety will do the rest4 ,it is a great advantage in a country life1 that its principal objects of interest must be found at home2 and hence1 as home is woman's peculiar dominion1 the noblest and the best feelings of the female heart are more likely to be called into action in the country than in the town4 ,in youth1 especially1 the ameliorating effects of country pursuits will soon be perceptible1 both morally and physically2 and your health1 which has always been delicate in a town1 will1 ,i have no doubt1 in the country become positively robust4 ,as the first step towards the attainment of this desirable object1 let me recommend to you to have a flower-garden laid out as near the house as possible4 ,i should like to have those cedars1 and the remainder of those gloomy firs1 cleared away1 which ,i see close to your house in your sketches1 and your flower-garden so placed that you could step into it at once from the windows of your usual sitting-room4 ,i hope that this may soon be the case1 and1 as ,i must have a locale to make my descriptions understood1 ,i will proceed to give you some hints as to the laying out and planting of such a garden as ,i should like you to have in the warm and sheltered corner under the southern window of your morning room4 ,in the first place1 it will be absolutely necessary that the remainder of the trees should be not only cut down1 but grubbed up2 as it will be quite impossible for any flowers to grow under the shade of tall thick trees1 and leaving the roots would prevent the possibility of digging the ground4 ,in other respects the situation is admirably adapted for the purpose1 as it is open to the south and south-east1 and protected from the north and north-west4 ,supposing the ,scotch pines and cedars to have been cut down1 their roots to have been grubbed up1 and the ground to have been dug over and levelled1 the next thing is to determine upon the plan for the garden4 ,i think it should certainly be a regular geometric figure1 and planted in masses1 each bed containing flowers of one kind1 so as to produce something of the effect of a ,turkey carpet when looked down upon from the windows of the house4 ,i enclose you a design which ,i think will suit the situation1 and ,i will adapt what ,i have to say to it1 though my observations may easily be made suitable to another plan1 if another should be found more desirable4 ,we will suppose the plan 7fig4 #g47 to consist of twelve flower-beds on grass1 with a gravel walk round1 which may be bordered on the side next your room by beds for flowers1 with little gravel openings opposite each of your windows2 or be plain gravel1 as you like4 ,there may be a conservatory into which the drawingroom windows facing the south may open1 and on the other side a shrubbery to unite the garden with the lawn4 ,in the centre of the flower-garden there may be a fountain2 and1 as the flower-garden is to be seen principally from your windows1 the beds nearest you should be planted with dwarf flowers1 so that those in the back beds may be seen4 ,i should also advise the shrubbery behind to consist of laurustinus and arbutus1 so as to furnish a handsome green back-ground to the flowers in summer1 and yet to afford a few flowers themselves in winter and spring1 when flowers are scarce in the beds4 ,illustration3 ,fig4 #g4 ,plan for a ,flower-,garden4 ,i will now tell you how ,i would plant the beds4 ,as this is the beginning of ,may1 and as ,i wish your garden to look well immediately1 ,i would advise you to get a few pots of ,californian and other annuals1 usually raised in pots1 from the nurseryman at the neighbouring town1 and to plant them1 putting three potfuls in each bed1 but no more4 ,in ,no4 #a4 put ,phlx ,drummndi1 the flowers of which are crimson of various shades1 and let the stems be pegged down1 so as to spread over the bed4 ,no4 #b4 may be ,lasthnia califrnica1 the flowers of which are yellow1 and the stems generally procumbent2 but they may be pegged down to keep them in their proper places1 that is1 to spread completely and regularly over the bed4 ,no4 #c4 should be ,nemphila insgnis1 the flowers of which are of a beautiful blue1 and which will not require pegging down4 ,no4 #d4 may be ,ersimum ,perofskinum1 the flowers of which are of a bright orange1 but the stems must be pegged down1 or they will grow tall and straggling4 ,no4 #e4 may be ,nolna atripliciflia1 the flowers of which are blue1 and resemble those of a convolvulus2 this is a procumbent plant1 and will not require pegging4 ,no4 #f4 may be ,nemphila atomria1 which has white flowers1 and is a dwarf plant4 ,no4 #g4 may be ,leptosphon densiflrus1 a dwarf plant1 with pale purple flowers4 ,no4 #h4 may be ,glia bcolor1 a dwarf plant1 with nearly white flowers4 ,no4 #i4 may be ,clintnia pulchlla1 a beautiful little plant with blue flowers4 ,no4 #aj4 may be ,glia trcolor1 a dwarf plant1 the flowers of which are white and very dark purple4 ,no4 #aa4 may be ,leptosphon androsceus1 a dwarf plant1 with pale lilac flowers3 and ,no4 #ab4 ,schizoptalon ,wlkeri1 the flowers of which are white1 and the stems must be pegged down4 ,these are all annuals1 which if properly treated by pegging down1 and not planted too close1 will produce a mass of flowers in each bed only just above the surface1 and will have a very pretty effect from the windows4 ,most of them like a poor clayey soil best1 and they will only require turning out of the pots without breaking the ball1 into the places prepared for them4 ,if you think there are too many white beds1 you can substitute ,sanvitlia procmbens1 the flowers of which are yellow1 for ,no4 #h41 but the seeds must have been sown the previous autumn to bring it forward1 as otherwise it will not flower till late in the summer2 and ,bartnia area1 the flowers of which are of a golden yellow1 may be planted instead of ,no4 #ab4 ,cladnthus arbicus1 formerly called nthemis arbica1 which has yellow flowers1 may be planted in ,no4 #h41 if ,sanvitlia cannot be obtained4 ,i do not think you have ever told me what soil yours is1 and perhaps you hardly know4 ,you will1 however1 easily recognise gravel or chalk2 if the soil be red1 it is probably1 if loose1 a sand1 and if close1 a marl2 a peaty soil is black and loose2 and a clay may be known by water standing in little pools after rain1 without running off4 ,this is one of the worst soils for gardening purposes2 but it may be improved by mixing it with sand4 ,i shall now give you a list of half-hardy plants for autumn1 as most of the annuals will begin to look shabby in ,july or the beginning of ,august4 ,no4 #a4 ,verbna ,melndres1 bright scarlet2 ,no4 #b4 nothra ,drummndi1 yellow2 ,no4 #c4 ,loblia bcolor1 blue2 ,no4 #d4 ,calceolria rugsa1 pegged down2 ,no4 #e4 ,verbna ,tweedina1 crimson2 ,no4 #f4 common ,white ,petunia2 ,no4 #g4 ,verbna ,arranina1 or ,henderson's purple2 ,no4 #h4 ,calceolria integriflia1 yellow2 ,no4 #i4 ,purple ,petunia2 ,no4 #aj4 ,verbna teucriodes1 white2 ,no4 #aa4 ,frogmore ,pelargonium1 bright scarlet2 ,no4 #ab4 ,musk plant1 yellow4 ,in ,october the following bulbs and other plants may be put in for flowering in early spring4 ,no4 #a4 ,von ,thol ,tulips2 ,no4 #b4 ,cloth of ,gold1 or common ,yellow ,crocuses2 ,no4 #c4 ,blue ,hepatica2 ,no4 #d4 ,yellow ,crocuses1 or ,white ,anemone2 ,no4 #e4 ,sclla vrna and sibrica1 blue2 ,no4 #f4 rabis lbida1 white2 ,no4 #g4 ,double ,pink ,hepatica2 ,no4 #h4 ,winter ,aconite2 ,no4 #i4 ,purple ,crocuses2 ,no4 #aj4 ,snowdrops2 ,no4 #aa4 ,primroses2 ,no4 #ab4 ,white ,hepatica1 or rabis alpna4 ,if you do not like the plan for a garden which ,i have sent you1 you can draw one according to your own fancy1 of any figure you like2 but1 as ,i believe you have not yet a regular gardener1 it will be necessary to teach you how to transfer the plan you have decided upon from the paper to the ground4 ,in the first place1 the ground must be dug over1 raked1 and made perfectly smooth4 ,the pattern1 if a complicated one1 must then be drawn on ,berlin paper1 which is covered with regular squares1 and the ground to be laid out must be covered with similar squares1 but larger2 the usual proportion being that a square inch on the paper represents a square foot on the ground4 ,the squares on the ground are usually formed by sticking in wooden pegs at regular distances1 and fastening strings1 from peg to peg1 till the whole ground is covered with a kind of latticework of string4 ,each string is then chalked1 and made to thrill by pulling it up sharply and letting it go again1 which transfers the chalk from the string to the ground4 ,when the ground is thus covered with white squares1 it is easy to trace upon it1 with a sharp-pointed stick1 any pattern which may have been drawn on the paper2 the portion in each square on the ground being copied on a larger scale from that of the corresponding square on the paper4 ,illustration3 ,fig4 #h4 ,plan for a ,flower-,garden4 ,simple patterns 7fig4 #h471 consisting of straight lines1 need only to be measured1 and pieces of string stretched from pegs put in at the proper distances1 so as to form straight lines1 oblongs1 squares1 triangles1 or diamonds4 ,if a circle is to be traced1 it is done by getting a piece of string half the length of the diameter of the circle1 with a piece of stick tied to each end4 ,one stick is then driven into the ground in the centre of the circle1 and a line is traced with a stick at the other extremity of the string which is drawn out quite tight4 ,an oval is made by tracing two circles1 the circumscribing line of one of which just touches the centre of the other2 short lines are afterwards made at the top and bottom1 and the central lines are obliterated4 ,a square only requires a peg at each corner1 with a chalked string drawn from peg to peg2 and an oblong1 or parallelogram1 is made by joining two common squares1 and taking off the corners if required4 ,illustration3 ,fig4 #i4 ,a heart-shaped pattern 7fig4 #i47 is made by drawing a straight line from a to b1 and then fixing a peg with a string tied to it1 half the length of the straight line1 and another peg at the end1 exactly in the middle of the line1 and drawing a half-circle with it2 then taking a peg with a string half the length of the other1 and another peg tied to the end1 and tracing with it the smaller half-circles1 c and d4 ,with the same strings and pegs you may easily trace1 or rather have traced1 figs4 #aj and #aa4 ,even the latter1 which appears at first sight a very difficult figure to form on the ground1 will be just as easily traced as the others4 ,you will observe1 that in all these figures the straight line is only to serve as a guide to show the proper places for fixing the pegs2 and that it is only to be formed by a piece of string stretched by pegs from one end of the figure to the other1 which is to be removed as soon as the figure is sketched1 and which is not to be traced on the ground at all4 ,illustration3 ,fig4 #aj4 ,illustration3 ,fig4 #aa4 ,with the aid of these figures1 and the pegs and strings1 several very complicated gardens may be formed2 for instance1 that shown in fig4 #ab4 ,this garden is composed of a bed in the centre for a tree rose with a circle of dwarf roses2 a gravel walk surrounds these2 and there are five heart-shaped beds1 which may be planted with ,scarlet ,pelargoniums1 yellow ,calceolarias1 ,petunias white and purple1 and tall yellow ,mimulus2 and the crescent-shaped beds1 which are on grass1 may all be planted with different kinds of ,verbenas4 ,this plan is also a good design for a rosery1 the roses to be planted in the beds1 and in the half crescents which must be on grass1 with gravel walks between the grass plots4 ,illustration3 ,fig4 #ab4 ,plan for a ,flower-,garden4 ,all the beds intended for bulbs and half-hardy plants should be particularly well drained2 and the best way of doing this is1 to dig out the soil to the depth of two feet or more1 and then to put in a layer of brick-bats and other rubbish1 to the depth of nine inches or a foot4 ,on this should be placed a layer of rich marly soil1 in which the bulbs should be planted4 ,dahlias1 hollyhocks1 and other tall-growing1 showy-flowered plants1 may have similar beds prepared for them1 but the soil should be made very rich by the addition of the remains of an old hotbed1 or some other kind of half-rotten animal manure4 ,you will observe1 that when ,i give directions for planting the beds in any of the plans ,i send you1 ,i merely say what may be done1 and not what is absolutely necessary4 ,indeed1 it will be better for you to vary the flowers as much as possible1 according to your own taste1 provided you take care that the plants are1 as nearly as you can contrive it1 of the same height1 or that they rise gradually1 and that you contrast the colours well4 ,the rule in the latter case is1 always to put one of the primitive colours 7red1 blue1 or yellow7 next another of these colours1 or some colour compounded of the other two2 using white wherever you cannot find any handsome plants of a colour that will suit the bed you want them for4 ,thus1 for example1 if you plant one bed with red1 you may plant the next with blue1 yellow1 green1 hair-brown1 or white1 but never with any shade of purple1 as red enters into the composition of that colour2 nor with any shade of reddish brown3 purple1 indeed1 must always be next yellow1 hair-brown1 or white1 but never next blue1 red-brown1 or red4 ,orange will not look well near yellow or red2 and lilac must not approach blue or pink4 ,a little practice will do more than any lengthened details2 generally speaking1 you may take the same taste to guide you in arranging the colours of the flowers in your parterre1 that you use in choosing the colours of your dresses2 and if you are in any doubt1 you have only to colour the beds in the plan1 and see how they look2 or to stick coloured wafers on a piece of paper for the same purpose4 ,when you have settled what to plant in the beds of your garden1 supposing you to choose the plan fig4 #g41 you must next think of the beds round it4 ,i should advise these to remain unplanted1 unless they are sown with mignonette1 or something of that kind4 ,the shrubberies1 ,i have already stated1 should1 ,i think1 consist chiefly of the finer kinds of hardy evergreens2 at least that should which is opposite the windows of your sitting-room4 ,the other shrubbery1 which is intended to unite the garden scenery with that of the park1 may be planted with rhododendrons1 acacias1 and kalmias2 the rhododendrons being farthest from the walk1 and carried a little out into the park1 so as to make a broken line1 projecting in some places and receding in others1 and here and there mixed with bushes of phillyrea1 alaternus1 holly of various kinds1 and cratgus1 so as gradually to mingle with the clumps of trees in the park4 ,on the side next your room1 if there are to be beds under the windows1 there should be spaces left in them which should be gravelled so that you may throw the window open1 and not only walk out on gravel1 but walk round the garden on gravel also4 ,this you will find a great convenience if the weather should be wet1 though you must not mind going upon the grass1 if you are to be a real gardener1 and to attend to the flowers in the regular beds4 ,with regard to the beds near the house1 ,i would have a ,loncera flexusa trained over each window1 on account of its delightful fragrance in summer2 for a similar reason ,i would have ,chimonnthus frgrans against the walls between the windows1 and mignonette and violets in the beds4 ,i think nothing can be more delightful than to throw open your window1 and to inhale a refreshing odour from growing flowers when they are swept over by a balmy breeze1 particularly after a slight shower2 and1 for this purpose1 ,i would strongly recommend you to plant flowers near your windows which have a refreshing1 but not a heavy1 scent4 ,the flowers of the evergreen magnolia1 and those of the orange1 have an oppressive fragrance1 as have those of the heliotrope and the tuberose2 but those of the mignonette1 the lemon-scented verbena1 the rose1 the violet1 and ,loncera flexusa are refreshing1 at the same time that they yield a delicious perfume4 ,i must now give you some hints on cultivating your flowers4 ,to begin with the bulbs1 as they flower first in spring4 ,the crocuses and snowdrops should be planted1 five or six together1 as close as possible1 so as to form little tufts2 and these1 when once planted1 should never be removed1 unless they should grow out of bounds1 so as to spoil the shape of the bed4 ,the tulips1 on the contrary1 should be taken up as soon as their leaves begin to decay1 and kept in a dry place till the proper time for planting them next year4 ,you must observe that there are three kinds of plants which are said to have bulbous roots3 those which are solid1 and which should be properly called corms1 such as the crocus1 the corn-flag1 and many of the half-hardy plants with similar half-tubular flowers2 the tunicated bulbs1 which consist of a number of distinct layers1 called tunics1 that may be peeled off1 such as the onion1 the hyacinth1 and the tulip2 and the scaly bulbs such as the lily4 ,now the real roots of all these plants are the long fibres sent down by the lower part of the bulb1 which may be seen plainly in hyacinths grown in glasses1 and in any of the kinds if taken up while in a growing state2 and what is called the bulb is1 in all the corms1 only a contracted stem2 but1 in the tunicated and scaly bulbs1 the bulbous part is formed of a contracted stem and metamorphosed leaves4 ,if you will take the trouble to examine a hyacinth1 you will find at the base of the bulb a flat fleshy substance1 called the root-plate1 and this is1 in fact1 the contracted stem of the plant2 while the tunics are metamorphosed leaves4 ,in the scaly bulbs the stem is plainly perceptible in the centre1 and the scales are evidently metamorphosed leaves4 ,you will easily remember these distinctions1 and you will find it useful to attend to them in cultivating your garden1 as all plants having corms never flower well till they have been allowed to form a mass1 which they will not do till they have been in the ground three or four years4 ,many persons fancy that the ,cape bulbs require to be taken up every year1 but this is altogether a mistake3 all the kinds of gladiolus1 ixia1 tritonia1 and other similar plants1 will live in the open ground1 and flower well1 if suffered to grow in masses1 which would be killed by a single ,english winter if planted separately4 ,the finest bed of the scarlet gladiolus ,i ever saw was at ,blair-,adam1 near ,stirling1 where it was suffered to remain year after year without alteration2 and the ,honourable and ,reverend ,william ,herbert1 now ,dean of ,manchester1 in his celebrated work on the ,amaryllidce1 states that he has had beds of gladiolus1 ixia1 tritonia1 and other ,cape bulbs1 at ,spofforth in ,yorkshire1 which have remained for several years1 without protection1 in the open ground4 ,some persons say that1 by manuring the beds every year1 tulips and hyacinths may also be grown in the same beds without taking up1 for several years in succession2 but this ,i have never seen tried4 ,you must observe that you have no chance of keeping your flower-garden in a proper state1 unless you have in some retired place what is called a reserve-garden1 in which the plants may be brought forward till they are in a proper state for transplanting into the proper flower-garden4 ,this reserve-garden is generally placed near the stable1 both to have it out of sight1 and for the convenience of manure2 as it must contain hotbeds and frames1 for rearing tender annuals1 striking cuttings1 and1 in short1 for performing all those gardening operations which require to be carried on behind the scenes4 ,in this reserve-garden you must bring forward your ,californian annuals2 and for this purpose choose a piece of hard ground1 a walk will do1 or any place that has been much trodden on1 and cover it about an inch thick with light rich soil4 ,in this the seeds of the annuals should be sown the first week in ,september1 and suffered to remain till the bulbs have faded1 and the annuals are wanted to cover the beds1 which will probably be about ,april4 ,the annuals must then be taken up with the spade1 in patches1 and being removed to the flower-garden1 they must be laid carefully on the beds1 so as to cover them exactly2 the spaces between the patches being filled with soil1 and pressed gently down1 so that the surface of the beds may be as even as possible4 ,these annuals will come into blossom in ,may1 but they are killed by the dry heat of summer2 and1 though they would sow themselves if permitted to seed1 it is better to remove them as soon as they have done flowering4 ,it is always a bad plan to permit annuals to sow themselves2 as early in autumn1 when the plants have done flowering1 the ground not only becomes rough1 but it is covered with dead stalks and leaves1 which have always a most miserable and desolate appearance2 and these cannot be removed till the seed has fallen1 while the beds must not be forked over and raked for fear of destroying the seedlings4 ,it is therefore much better1 as soon as the annuals have done flowering1 to take them up1 and throw them away2 a supply of seed being preserved by having left some plants in the reserve-ground for that purpose4 ,a second or spring sowing of the ,californian annuals may be made in the reserve-ground1 to be ready for use in case any should be wanted to flower in the autumn4 ,though ,i have only advised you to have ,californian annuals in your beds1 ,i may here say a few words on the culture of annuals generally4 ,you are1 of course1 aware that what are called annuals are plants that live only one year1 or1 rather1 only a few months2 for they are generally sown early in spring1 and die as soon as they have ripened their seeds1 at the latter end of summer1 or the beginning of autumn4 ,these plants are of three kinds2 viz41 hardy1 half-hardy1 and tender4 ,the hardy annuals are sown in ,march1 ,april1 or ,may2 but the first month is to be preferred1 if the weather is tolerably open4 ,the ground in which they are to be sown is first forked over and raked1 and a little round firm place having been made by pressing the bottom of the saucer of a flower-pot on the ground1 a few seeds are scattered over it1 taking great care that the seeds do not lie one upon another4 ,the seeds are then firmed1 as the gardeners call it1 by pressing the saucer again upon them1 and some earth is strewed lightly over to finish the operation4 ,you will observe1 that1 though ,i have recommended you to take the saucer of a flower-pot to firm the ground1 both before and after sowing your seeds1 regular gardeners perform this part of the operation with their spades1 and farmers roll their land before they sow their seeds4 ,the principle1 however1 is the same in all2 and it is that every seed requires to be securely fixed in the ground before it begins to germinate1 in order to produce a strong and healthy plant4 ,after the seeds are sown1 it is customary to put a piece of stick into the ground1 with the name of the seeds written upon it1 to mark the place2 or1 if you like it better1 you can write the name on a card1 or a bit of pasteboard1 and stick it in a notch or cleft cut in the stick4 ,when the seeds have come up1 which1 in the spring1 is generally from a fortnight to six weeks after sowing1 according to their nature1 the seedlings may be thinned out1 and the supernumerary plants either transplanted or thrown away4 ,if the seedlings are to be transplanted1 care should be taken not to break or injure the roots1 and a little hole should be made with a stick for each seedling in the place to which it is to be removed2 the earth being pressed close to the root at the bottom of the hole before the rest is filled in2 as1 if any hollow place is left round the root1 it is sure to decay instead of growing4 ,seedling hardy annuals are1 however1 very seldom worth the trouble of transplanting4 ,many persons turn a flower-pot over every patch of seeds1 from the idea that it will make them come up sooner1 and protect them from the birds4 ,it is1 however1 a very bad plan1 as air and light are particularly necessary to seedling plants2 and when they are even partially deprived of these important agents1 they become drawn up with weak slender stems1 and thin discoloured leaves4 ,some annuals1 such as the mignonette and the larkspur1 are much longer before they vegetate than others2 and these are better sown in autumn4 ,others1 such as the escholtzia1 the coreopsis1 and the ,ersimum ,perowskinum1 will often last two or three years1 especially if they happen to be late in flowering the first season4 ,they also do best sown in autumn1 but they must be protected1 if the winter should be very severe1 by laying a mat over the bed4 ,you must observe1 however1 that the mat must only be resorted to in frosty weather1 as1 in case the weather should be at all damp1 the plants will be much better exposed to it1 however cold it may feel1 than they would be under any protection whatever4 ,the half-hardy annuals1 such as the ,french and ,african marigolds1 the ,german and ,china asters1 the zinnias1 the purple jacoba1 the sweet sultan1 the purple and yellow everlastings1 and other similar plants1 should be sown in pots1 and plunged into a slight hotbed in ,february or ,march4 ,as soon as they come up1 and have got their second pair of leaves1 the earth should be turned out of the pot1 and the seedlings being carefully picked out should be transplanted into other pots1 three or five in each1 according to the size they are expected to attain when full grown1 and the pots again plunged into the hotbed4 ,sometimes they are transplanted a second time1 but they are generally left till the beginning of ,may1 when they are removed to the open border1 to the places where they are intended to flower4 ,when they are planted in the border1 they may either be transplanted in the ordinary way1 or the ball of earth may be turned entire from the pot into a hole made to receive it4 ,this last plan is generally considered the best1 as it prevents the plants from receiving any check by their removal4 ,brompton ten-week1 and ,german stocks1 though quite hardy1 make better plants when treated like half-hardy annuals1 as they flower earlier and much more vigorously4 ,tender annuals1 such as balsams1 cock's-combs1 globe amaranths1 c41 must be sown in ,february or ,march in pots of light rich earth1 and plunged in a hotbed4 ,as soon as the plants come up they should be transplanted into pots of the very smallest size1 one in each pot2 and these small pots should be set in the hotbed again1 as near the glass as possible1 and slightly shaded during sunshine4 ,in a week or two1 as soon as the roots have made their appearance on the outside of the ball of earth within the pot1 which is known by turning the ball of earth with the plant in it carefully out of the pot without breaking it1 the plants are shifted into pots a size larger than what they were in before1 and the space filled up with light rich soil4 ,in another week or two the plants must be shifted again into pots a little larger1 always using light rich mould to fill up the pots1 and taking care that the pots are well drained1 by putting potsherds1 that is1 pieces of broken pot at the bottom4 ,as soon as the plants are shifted1 the pots must be replunged in the hotbed1 and shaded for the remainder of the day4 ,the shifting and replunging must be continued till the plants begin to show flower-buds2 after which they must neither be shifted nor plunged in the hotbed any more1 but gradually hardened1 by the frame in which they are placed being left open all day1 and1 at last1 only partially closed1 even at night1 till the plants will bear setting out entirely in the open air2 unless they should be intended to flower in a greenhouse1 in which case they may be removed to the greenhouse as soon as they have formed flower-buds4 ,as ,i shall treat of the management of the greenhouse plants1 which are to succeed the annuals1 in my next1 ,i may as well fill up my present letter by saying a few words on the management of hardy perennials1 in case you should prefer planting biennials and perennials in your beds at once1 to going through the routine that ,i have marked out for you in the former part of this letter4 ,perennials are those permanent plants which are not woody1 and yet remain in the ground as long as most kinds of shrubs1 producing flowers and seeds every year4 ,perennials are of two kinds3 those that die down to the ground every autumn1 and send up fresh stems from the root the following spring2 and those which remain green all the year1 as1 for example1 the pinks and carnations4 ,besides these kinds1 there are other sorts of perennials1 as1 for example1 those that have tuberous roots1 such as the dahlia4 ,bulbs are also perennials2 but of these ,i have already spoken4 ,most kinds of perennials are propagated by dividing the roots2 but1 in the case of the dahlia1 ranunculus1 and anemone1 care must be taken to choose only those portions of the tubers that have buds or eyes1 as they are called1 as otherwise the tuber1 though it will send out fibrous roots1 will never produce a stem2 and1 in dividing fibrous-rooted plants1 care must be taken that the divided part is furnished with buds4 ,almost all kinds of perennials may also be propagated by cuttings2 and those of pinks and carnations are called pipings1 because1 instead of being cut1 they are pulled asunder at a joint1 and this gives the separated parts a hollow appearance like small pipes4 ,tubers are frequently taken up every autumn2 and those of the ranunculus and anemone are replanted in ,november or ,january1 the former season being much to be preferred4 ,the tubers of the dahlia are generally taken up in ,november1 and replanted in ,may or ,june4 ,most perennials are improved by taking them up occasionally and replanting them in another place4 ,this used to be accounted for by supposing that plants threw out excrementitious matter1 which1 after a few years1 poisoned the soil in which they grew2 but it is now supposed that1 as every plant requires peculiar earths for its nourishment1 they must be removed when they have exhausted all the particular kind of earth they want which lies within their reach4 ,it is rather difficult to explain this without entering into long details2 but it will be sufficient for our present purpose merely to state the fact1 that plants do require their roots to have a constant supply of fresh earth2 and1 to meet this want1 nature has provided that the roots of trees1 and of all plants that are intended to remain for several years in the soil1 elongate themselves every year1 so as to be continually able to obtain a fresh supply of nourishment4 ,in gardens1 however1 the constant digging that is going on for the culture of annual plants is unfavourable to the elongation of the roots of the perennials1 and consequently it is absolutely necessary that those plants should occasionally be taken up and replanted4 ,the season for taking up and replanting perennial plants is either in autumn1 after they have done growing1 or in spring1 before they begin to shoot2 and1 if the soil about the roots looks black and wet1 or1 as the gardeners express it1 sour1 the roots should be washed quite clean before replanting4 ,when the roots of plants are divided1 it is either done with a sharp spade or a knife1 care being taken in both cases to make what is called a clean cut1 and not to leave any part bruised or jagged4 ,biennials are plants raised from seeds1 which do not flower till the second year1 but which generally die as soon as they have ripened their seeds4 ,biennials are usually sown in a bed of light rich earth in the open air in the reserve-ground1 and then transplanted in ,september to the place where they are to flower the ensuing year4 ,the finer kinds1 such as the ,brompton stocks and hollyhocks1 should have a bed or pit prepared for them1 of rich loamy soil1 in which they are planted1 with a small quantity of manure4 ,wallflowers1 snapdragons1 and ,canterbury bells do not require any further care than transplanting to the border2 and1 though they are called biennials1 they will frequently live and flower three or four successive years4 ,a hotbed may be made of any material that will ferment1 so as to produce heat4 ,stable manure and dead leaves are1 however1 generally preferred to all other materials2 and stable manure is unquestionably the best4 ,a cart-load of this manure will make a hotbed sufficiently large for rearing tender annuals2 but as1 when it is taken out of the stable1 it consists partly of the dung of the horse1 and partly of what is called long litter1 that is1 straw moistened and discoloured1 but not decayed1 it must first be thrown together1 so as to form a heap till the straw is decomposed4 ,a most violent heat is produced by the fermentation of the straw while decomposing2 and1 as this heat would be too much for any plant exposed to it1 it is absolutely necessary to let the heap remain for about a fortnight1 turning it over two or three times during that period with a fork1 till the straw is sufficiently decomposed to be easily torn to pieces with the dung fork4 ,when the manure is in this state it is fit for use4 ,the hotbed should be formed in an open situation1 on a surface raised about six inches from the surrounding ground1 with a gutter or shallow ditch cut round it1 to allow the water to drain off4 ,the bed is then made2 and1 if only intended for raising annuals and striking cuttings1 it may be five feet long by four feet wide4 ,the manure should be first regularly spread over the lower part of the bed1 and then continued1 in successive layers1 made as smooth and level as possible1 till the whole of the cart-load of manure has been used4 ,as soon as the bed is finished the frame should be set on it4 ,the frame consists of a box without a bottom1 and with a movable top1 formed of a glazed sash or sashes4 ,a frame for a bed of the size ,i have mentioned will only require one sash1 or light as the gardeners call it2 and it should be three feet wide and four feet long1 so that the bed may be half a foot larger than the frame on every side4 ,the back of the box may be two feet high1 and the front one foot1 so that the glass may slope from the back to the front4 ,about two days after the bed is made1 the fermentation will recommence1 and a steam will be observable on the glass4 ,the surface of the bed should now be covered two or three inches thick with light garden mould1 and any common seeds may be sown in this4 ,it is more general1 however1 to sow the seeds in pots1 and then either to set them on the surface of the bed1 or to plunge them into it up to the rim4 ,no bed for raising annuals should ever be hotter than #fj1 and when it exceeds this heat the glasses should be left open so as to cool it4 ,the thermometer for ascertaining the heat should be put on the surface of the bed1 with the glass shut above it2 and it should be examined in this situation1 as it will fall a degree or two immediately on being taken into the open air1 if the weather should be very cold4 ,you will1 of course1 have your hotbed made in the reserve-ground2 and1 as the one ,i have given directions for will be a very small one1 you will probably find it necessary to have one much larger for your cuttings1 or to have three or four small ones4 ,i should advise the latter course1 as small hotbeds are much more easily managed by inexperienced gardeners than large ones4 ,a hotbed of two or three lights will require two or three cart-loads of manure1 and will1 of course1 produce a great deal of heat from the immense mass of fermenting materials it contains2 and1 as you would find this additional quantity of heat very difficult to regulate1 you might chance1 some fine morning1 when you visited your plants1 to see them turned black1 with their leaves shrivelled up1 or1 as the gardeners term it1 burnt1 from the too great heat of the bed4 ,there is also danger of a hotbed getting too cold instead of being too hot1 and1 when this is the case1 the heat should be renewed by the application of dung linings1 that is1 a quantity of fresh stable manure1 round the outside of the bed2 or by having linings of dead leaves piled up round the outside of the bed4 ,if1 however1 you use your hotbeds only for raising seeds1 they will not want any linings2 as it will be advantageous for the young seedlings to let the beds gradually become cool as the plants increase in size1 so that they may acquire strength and hardiness before they are turned into the open ground4 ,i will now say a few words on the greenhouse plants that you will want for planting in the open ground in your flower-garden4 ,petunias may be all raised from seeds with the other half-hardy annuals2 as seedling plants both grow and flower much more vigorously when planted out into the open ground1 than plants that have been raised from layers or cuttings4 ,clsia or ,alonsa urticiflia may also be raised from seeds2 as may ,thunbrgia alta1 and its white variety4 ,phlx ,drummndi is almost always raised in this manner2 as are the beautiful climbing plants1 ,lophosprmum scndens and its varieties1 ,maurndya ,barclayna1 ,coba scndens1 ,eccremocrpus or ,calmpelis scbra1 ,rhodochton volbile1 the beautiful canary-bird flower 7,trop'olum peregrnum71 the most splendid of the ipomas1 and several other well-known plants4 ,geraniums1 or pelargoniums1 as they are now more properly called1 being half-shrubby plants1 require to be raised by cuttings4 ,these are generally taken off the points of the shoots in autumn2 and1 a good many being put into one pot1 they are plunged into the hotbed till they have struck root1 and then gradually hardened and placed on the back shelf of a greenhouse1 or in a cold frame1 till the spring1 when they are removed to separate pots till they are wanted for planting out4 ,some gardeners do not put themselves to the trouble of potting them1 but keep them in the same pots in which the cuttings were struck till they are wanted for planting out2 but this is a slovenly mode of culture1 as1 when the plants are kept so long in one pot1 they become drawn up1 and never have the compact bushy appearance that they have when they are properly transplanted early in spring4 ,verbenas may be either preserved by cuttings or layers1 or raised afresh from seed4 ,the usual way of propagating them1 however1 is by layers1 as they strike root readily at the joints1 if the joints are covered with a little earth4 ,all the other greenhouse plants which you may want to grow for planting out may be treated in the same manner as those ,i have mentioned4 ,a cold frame is a bottomless box of the kind described for a hotbed1 but formed of brick or stone instead of wood4 ,these frames have a glass sash at the top1 but contain no manure2 and they are generally sunk in the soil1 that the warmth of the earth around may aid in protecting the plants they contain from the frost4 ,these frames1 if they have only one light1 are generally five feet in width2 that is1 from the back to the front2 but1 if they have two or three lights1 the width is generally seven feet1 as these are the dimensions of the frames used for hotbeds in kitchen-gardens4 ,the greenhouse plants that are to be preserved in the cold frame are merely set in their pots close together1 and1 the glass sashes being then closed1 mats and other coverings are laid on to keep out the frost4 ,sometimes greenhouse plants which are left in the open ground are preserved from the frost by coverings of wicker-work like beehives being put over them1 or tin hoops over which mats have been stretched2 or1 where the plants are small1 a flower-pot may be turned over them1 or a hand-glass used for the same purpose4 ,it is seldom1 however1 worth while to take much pains to preserve greenhouse plants that have flowered in the open air4 ,the ordinary way is to make abundance of cuttings in autumn2 to strike them in a hotbed1 and then1 after hardening them by degrees1 to preserve them in a small greenhouse1 or in a cold pit1 till the time for planting out next year4 ,,letter ,,viii4 ,,use ,,of ,,plant-,,houses4--,,nature ,,of ,,climates--,,different ,,kinds ,,of ,,hothouses4--,,the ,,dry ,,stove1 ,,the ,,bark ,,stove1 ,,and ,,the ,,orchideous ,,house4--,,culture ,,of ,,plants ,,in ,,the ,,bark ,,stove4--,,aquarium ,,and ,,water ,,plants4--,,red ,,spider4--,,culture ,,of ,,succulent ,,stove ,,plants4--,,culture ,,of ,,orchideous ,,plants4--,,the ,,greenhouse4--,,the ,,australian ,,house1 ,,and ,,culture ,,of ,,its ,,plants4--,,the ,,common ,,greenhouse1 ,,the ,,heath ,,house1 ,,the ,,conservatory1 ,,the ,,orangery1 ,,and ,,the ,,camellia ,,house4--,,the ,,culture ,,of ,,plants ,,in ,,the ,,common ,,green ,,house4--,,potting ,,plants4--,,heaths4--,,culture ,,of ,,plants ,,in ,,the ,,conservatory4--,,culture ,,of ,,orange ,,trees4--,,aphides4 ,before ,i say any thing of the management of the plants in your greenhouse1 ,i must remind you that1 in order to grow plants well1 it is not enough merely to preserve them from the frost1 but we must imitate as well as we can their native climate3 that is1 the degree of heat1 light1 and moisture they have been accustomed to in their native country1 together with the air and the soil4 ,the latter is the easiest condition to fulfil2 as1 by combining different kinds of earth1 we can1 without much difficulty1 produce a very tolerable imitation of any soil we please3 but it is not so easy to give plants abundance of light and air in combination with heat2 and1 though we can readily give plants plenty of water1 it requires some management to surround them with a moist warm atmosphere1 like that they have been used to in their native woods4 ,to meet these difficulties1 buildings have been constructed1 suited for the reception of plants1 with various contrivances for producing heat and distributing air and moisture1 and with a glass roof1 front1 and sides1 to admit abundance of light4 ,these structures are what we call plant-houses2 and they are not only divided into hothouses for tender plants1 and greenhouses for half-hardy plants1 but subdivided into various kinds to suit the various climates in which plants are found4 ,these climates1 however1 are not so numerous as might at first be supposed2 as it is a curious fact in the history of plants1 that many of the most ornamental grow in patches in some parts of the world without being found anywhere else1 as1 for example1 the pelargoniums or shrubby geraniums at the ,cape of ,good ,hope4 ,even when the same plant is found in different parts of the world1 it is generally in the same climate1 though in different countries2 and thus pines and firs1 oaks and birches1 spread like belts or zones round the globe1 from ,asia1 through ,europe1 to ,america1 almost in the same degree of latitude1 making an allowance for islands being warmer than continents1 and mountains colder than valleys2 as you must always remember that knowing the degree of latitude from which a plant comes is not sufficient to teach its culture1 unless we know also whether it grows on the mountains or in the valleys1 and whether the climate of the locality is moist or dry4 ,a plant will be soon killed by a dry atmosphere1 if it requires a moist one2 and it will be as much injured by being kept too hot as too cold4 ,furze and heath will not grow within the tropics2 and the first camellias introduced into ,england were killed by being kept in a hothouse4 ,from what ,i have said1 you will perceive that as plants will only thrive in climates suitable to them1 it is not enough to have a hothouse for tropical plants1 and a greenhouse for those of moderately warm countries1 but that you must have three or four houses imitating different climates1 if you wish to grow different kinds of plants to perfection4 ,philosophers who have written on the subject describe sixteen distinct kinds of climate1 including our own2 but1 as these would be too many to imitate1 gardeners are obliged to content themselves with the following kinds of plant-houses and pits4 ,the dry stove is generally kept at a heat of from #gj to #hd in the day1 and never allowed to fall below #fe at night1 even in winter4 ,it should be placed in a situation sheltered from cold winds1 but quite open to the sun2 as the plants grown in it require a strong light1 most of them being natives of dry sandy plains1 on which there is no tree high enough to cast a shade4 ,the plants are grown in pots1 which are generally placed on a frame or stage of wooden or stone shelves1 so as to have abundance of air around them2 and the stove is best heated by flues4 ,the plants suitable for a stove of this kind are some of the kinds of ,cactce1 such as the genera ,melocctus1 ,epiphllum1 and ,creus1 with the tender kinds of ,euphrbium1 ,mesembrynthemum1 ,staplia1 ,crssula1 ,sdum1 ,sempervvum1 and ,agve1 and some kinds of bulbs4 ,the bark stove has a brick pit filled with tan or dead leaves in the centre2 and it is generally heated with pipes of hot water or steam1 from #fj at night to #hj in the day2 the pots in which the plants are grown being either plunged in the tan1 or placed on the walls of the pit1 or on a stone shelf near the glass in front4 ,sometimes the trees of hot climates are grown in the bark bed in the centre without pots2 and sometimes there is no bark pit1 but the space in the centre of the house is filled with boxes containing tropical trees4 ,this last kind is frequently called the botanic stove1 as it is most common in botanic gardens2 and it is best adapted for growing palms1 and other monocotyledonous plants with large leaves1 such as bananas1 which require abundance of air and light4 ,the damp stove1 or orchideous house1 is only suited for orchideous plants and exotic ferns4 ,the heat should be from #gj at night to #ij in the day1 or even more2 and the house should be heated with hot flues1 on which water should be thrown twice or three times a day1 and hot-water pipes with open tanks2 as all the plants to be grown in this kind of house require excessive heat and constant moisture4 ,as they are also plants that love the shade1 the house should have only a subdued light2 and though ,i cannot say that ,i approve of the coloured glass adopted by some cultivators1 as it decomposes the rays of light1 and deprives the plants of a portion of the heat they would otherwise derive from the sun1 yet ,i would certainly advise that some of those climbing plants which will grow in a moist warm climate should be trained close under the glass1 to produce shade4 ,forcing-houses for grapes and early stone fruits are of the nature of the bark stove2 and in them the pit in the centre is frequently filled with pine-apple plants1 in pots plunged up to the rim in the tan2 but these houses belong to the kitchen-garden1 as do pits for growing pines1 cucumbers1 and melons4 ,you will thus observe that there are only three distinct kinds of hothouses in use in ,british gardens1 viz4 the damp stove1 or orchideous house1 which is the hottest2 the dry stove1 or house for succulent plants1 which is the rarest2 and the bark stove1 which is the most common1 and which may be said to have two varieties1 viz4 the botanic stove and the forcing-house4 ,the culture of hothouse plants in the bark stove requires more care than can be expected from any one not a regular gardener2 and1 as most tropical plants are valuable in this country1 ,i would not advise you to try to manage them yourself1 as you would be very much vexed if you should chance to kill them4 ,i will1 however1 give you a few general hints on the subject1 if you should like to have a house of this kind4 ,all bark-stove plants require a great deal of water when they are in a growing state1 and1 as it is necessary that the water should be of the same temperature as the house1 there should be either an open cistern in the house1 or a cistern in the shed behind1 near the furnace1 and communicating with the house by a pipe4 ,the best plan is to have a cistern in the house1 as it can be used as an aquarium2 and there are many beautiful tropical aquatics1 such as the different species of ,nymph'a and ,nelmbium1 which deserve growing for their beauty1 while others are interesting for their curiosity1 such as the ,papyrus4 ,in summer1 bark-stove plants require very little care1 except to prevent them from receiving any sudden check1 as1 if the heat be not kept up regularly1 the plants are very liable to stop growing1 and1 when the heat is renewed1 to shoot a second time1 and thus to waste their strength in sickly and imperfect growth4 ,great care is also required in autumn to increase the fire heat in proportion as the weather grows cold1 so as to prevent the plants from receiving any check from the decrease of temperature in the atmospheric air1 as tropical plants may be said to have only two seasons1 viz4 summer and winter2 and thus they should be kept as nearly as possible at the same heat as long as they are in a growing state2 and then have a complete change to a season of rest1 by never letting the heat rise higher than from #fj to #fe during the dark days of winter4 ,during the winter months very little air can be admitted1 on account of the great difference between the air of the atmosphere and that within the house2 but in the spring1 advantage should be taken of every warm day1 even in ,march and ,april1 to open the sashes a few inches wide for half an hour or an hour in the middle of the day1 when the sun shines2 but the house should be shut up immediately if the sun should go in and the air become chilled4 ,as the summer advances1 air should be admitted freely1 and continued till the beginning of ,september1 when it should be gradually reduced till the cold of winter prevents any being given at all4 ,most gardeners repot1 or shift1 as they call it1 all their bark-stove plants about the middle or end of ,april2 but this is too indiscriminate a practice1 and1 therefore1 only those should be repotted that appear to want such an operation4 ,one of the greatest difficulties attending the culture of plants in a bark stove is1 guarding against the ravages of the immense number of insects that are engendered by the heat2 and one of the most troublesome of these is the active little mite called by gardeners the red spider 7carus telrius74 ,this little pest breeds in the bark1 and when first hatched it is so small as to be scarcely perceptible2 particularly as it is of a pale green1 nearly the colour of the under side of the leaf1 to which it fixes itself1 and there spins a web4 ,as it gets older it becomes of a brownish red1 and having eight legs1 it runs with the greatest rapidity4 ,it is also furnished with a proboscis1 with which it sucks the juices of the leaves1 making them wither and shrivel up2 and thus the flowers and the fruit of the trees are both spoiled1 as neither can attain perfection unless the sap that is to nourish them be first properly matured in the leaves4 ,tobacco smoke1 and most of the other usual remedies against insects1 have no effect on the red spider2 and1 though sprinkling it with very cold water will kill it1 it is difficult to apply without injuring the plants4 ,the best remedy is allowing plenty of air to pass through the house1 whenever the weather is hot enough to allow the atmospheric air to be admitted with safety4 ,the culture of the plants contained in the dry stove requires considerable care4 ,the ,cctus family may be arranged in three groups2 first1 the ,tree ,cacti1 which are included in the genus ,creus1 and have long slender stems without a single leaf1 sometimes thirty or forty feet high1 and not thicker than a man's arm4 ,these plants grow on the summits of the mountains in ,brazil1 and only require greenhouse heat in ,england4 ,secondly1 the ,mammillri and ,echinoccti1 which grow in the valleys of the temperate parts of ,south ,america1 and should be kept in a warm greenhouse in this country2 and thirdly1 the ,meloccti1 the ,epiphllum1 the ,opnti1 and the ,rhpsalis1 which grow in the tropics1 and require a dry stove in ,england4 ,these plants should be grown in pots well drained with cinders1 and they should be kept almost without water from ,october till ,march1 and then watered profusely till they are about flowering1 when the quantity of water given to them should be gradually diminished4 ,some cultivators keep a few of their plants in a bark stove1 and plunge the pots in the tan1 and they are said to thrive on this treatment1 if carefully managed2 but as it requires a great deal of care to prevent them from damping off1 the ordinary way is the safest for an inexperienced gardener4 ,mesembryanthemums1 which are also kept in a dry stove1 require the same treatment as the ,ccti4 ,the orchidaceous plants grown in a damp stove are all epiphytes1 which1 in their natural state1 grow either on the branches of trees1 or on exposed rocks4 ,the former of these are found in their wild state with their roots hanging down in the air1 and growing in dense forests1 where shade1 moisture1 and excessive heat are essential to their existence4 ,most of these plants1 in a state of culture1 are grown in the husks of cocoa-nuts1 half filled with moss1 from which the roots hang down1 or they are tied with wire to pieces of wood hung from the rafters4 ,the wood generally preferred for this purpose in ,england is the robinia1 or false acacia1 on account of the roughness of its bark1 and the softness of its wood3 and moss is generally put between the epiphyte and log so as to make it quite compact4 ,some genera of orchideous plants1 such as ,dendrbium1 ,epidndrum1 and ,cattlya1 are always grown in pots1 which are filled with turfy peat1 chopped moss1 and lime rubbish4 ,others1 such as ,stanhpea and ,catastum1 should be grown in baskets half filled with moss1 or in a curious kind of frame1 made of pieces of turf fastened between four upright pegs of wood2 as the flowers of these plants come from their roots1 and they must be allowed abundance of room to enable them to protrude properly4 ,the baskets or frames for the ,stanhpea and other root-flowering plants should be from three to six inches deep1 and from six to ten inches wide2 and the frames should be filled with strips of turf1 two or three inches wide1 piled up on one another so as to fill the frame1 and yet leave a sufficient space between to admit the passage of the flower stems which protrude downwards from the root4 ,when orchideous plants are grown in pots1 the pots are drained with cinders1 and then filled with chopped turf mixed with lime rubbish to keep it open4 ,the exotic ferns grown in the same house require no particular care1 except that of potting them so as to insure perfect drainage1 and keeping them frequently syringed overhead4 ,there may be said to be five kinds of greenhouse2 viz41 the ,australian house1 the common greenhouse1 the heath house1 the conservatory1 and the orangery1 to which is sometimes added1 the camellia house1 though these plants are generally kept in the conservatory4 ,the ,australian house contains all the curious ,new ,holland plants1 such as ,bnksia1 ,dryndra1 ,grevllea1 ,melaleca1 ,callistmon1 ,metrosidros1 and various genera belonging to the ,legumins1 together with the ,cape plants belonging to the ,protece and ,compsit4 ,these plants require a considerable degree of heat1 and also as much air and light as can be given to any plants which require shelter from the open air4 ,on this account they are generally grown in curvilinear houses1 that is1 houses that have glass on all sides1 like that in the garden of the ,london ,horticultural ,society at ,turnham ,green4 ,all the plants contained in this house are extremely difficult to grow1 and they require the greatest care in watering1 so that they may never have too much1 and yet never be suffered to become too dry4 ,houses of this kind are generally heated by pipes of hot water1 and kept at a temperature of from #dj to #ej or #fj4 ,there is no pit in the centre1 and the plants are either planted in the ground as in a conservatory1 or kept on a stage formed of wooden shelves4 ,the common greenhouse has a brick wall at the back1 with a glass roof at an angle of about #de1 and upright glass at the front and sides4 ,the plants are grown in pots placed on a stage or range of wooden shelves rising one above another1 with a path all round1 and a shelf for the plants under the glass in front4 ,all the sashes are made to open1 as it is essential that there should be a free circulation of air2 and so little fire is necessary1 that one fireplace will be sufficient to heat a greenhouse from thirty to forty feet long1 and from twelve to fifteen feet wide4 ,the house may be heated either by hot-water pipes or by flues2 in the latter case the flue should go round at the front and return at the back1 being about twenty inches high and twelve inches wide4 ,the heat of a greenhouse of this nature need never be more than #ej in the day1 and it may be allowed to sink even as low as #ce at night1 the object being merely to keep out the frost4 ,the heath house1 like the ,australian house1 requires to be as transparent1 and as thoroughly ventilated1 as possible4 ,a heathery1 however1 is generally a span-roofed house with a walk down the centre1 and shelves for the plants on each side4 ,it is usually heated by hot water1 the pipes for conveying which are placed in the centre of the house4 ,the width of the house should be about ten feet1 and the height in the centre of the span should never exceed nine1 as it is of great importance to have the plants as near the glass as possible4 ,the floor of the house should stand one foot above the level of the ground3 and1 where expense is not an object1 the house is sometimes built on arches to insure perfect dryness4 ,all the windows are made to move in every possible direction so as to admit of a current of air through the house1 whenever the state of the atmosphere will permit it4 ,the conservatory has all the plants growing in the soil1 instead of being in pots and placed on shelves4 ,it is generally more lofty and architectural than a greenhouse1 and of much greater extent2 and it is frequently attached to the house1 being so contrived that it can be entered from one of the living-rooms4 ,the temperature of the conservatory is generally rather warmer than that of the common greenhouse1 as it is kept at #fj during the day1 and seldom allowed to fall lower than #dj at night4 ,the orangery is a still more architectural-looking building than the conservatory1 and it has an opaque roof4 ,it is used only for preserving orange trees and other plants that remain in a dormant state during the winter1 and it requires no more heat than is absolutely essential to keep out the frost4 ,the camellia house is generally formed like a common greenhouse1 but so contrived as to allow the whole of the sashes to be taken off during the summer4 ,the plants are kept on stone shelves1 raised one above another2 and there is generally no walk at the back4 ,of the culture of the plants in the ,australian house ,i have already spoken2 and of those in the greenhouse ,i need only detail the management during the winter months1 as your greenhouse will1 ,i suppose1 be in the reserve-ground1 and will be only used to preserve those plants during winter which you have kept in other more conspicuous situations during the summer4 ,many persons injure greenhouse plants by keeping them too warm1 and giving them too little air during winter1 and then are surprised that their plants become sickly and remain without flowering1 notwithstanding all the care and expense that have been bestowed upon them4 ,no greenhouse ought to be kept at a greater heat at night than from #ce to #dj2 and in the daytime it should not be allowed to rise above #ej1 or at most #eb4 ,when there happens to be sunshine1 the fire ought to be lessened1 and whenever the air is not frosty the windows ought to be opened from twelve till two every day4 ,if a greenhouse is kept too warm1 it will induce premature vegetation1 and the plants will waste their strength in an attempt to produce flowers and fruit1 at a season when nature requires them to be kept in a state of complete repose4 ,greenhouse plants should be watered generally every morning2 but in frosty weather water need not be given every day1 and some plants will not require watering oftener than once a week4 ,this1 however1 must depend in a great measure on circumstances1 and1 as a general rule1 it may be observed1 that water may always be given in small quantities when the surface of the earth contained in the pot looks dry4 ,the pots should never be allowed to stand in saucers1 as stagnant water is peculiarly injurious in winter4 ,whenever the earth looks black and sodden1 the plant should be turned out of the pot1 and1 after the black earth has been carefully shaken from the root1 it should be repotted in fresh soil1 an inch or more in the bottom of the pot being filled in with small pieces of broken crocks4 ,in ,february or ,march greenhouse plants should be looked over1 and repotted where necessary2 those that are too tall should be cut in1 and cuttings made of their shoots4 ,the young plants raised from cuttings made in autumn should be repotted in larger pots for flowering2 and where the plants do not require fresh potting1 but have the surface of their mould become green and mossy1 the moss should be taken off1 and the ground slightly stirred with a flat stick1 taking care1 however1 not to go so deep as to injure the roots4 ,when trouble is not an object1 all greenhouse plants are the better for repotting once a year1 either in spring or autumn2 and when the ball is taken out of the pot for this purpose1 it should be carefully examined1 and all the decayed parts of the roots should be cut off4 ,sometimes1 when the ball of earth is turned out1 nearly half of it will fall off almost without touching it2 and when this is the case1 it will generally be found that there is a worm in the pot4 ,worms do a great deal of mischief to greenhouse plants in cutting through the roots1 as their instinct teaches them to make their way through the earth straight across the pot and back again1 and they cannot do this without tearing the roots asunder every time they pass4 ,another point to be attended to in the management of a greenhouse is1 keeping the plants as near as possible to the glass1 as1 unless this be done1 the plants will become what gardeners call drawn up1 that is1 they will be unnaturally tall and slender1 from the efforts they make to reach the light4 ,as ,i have frequently mentioned repotting1 ,i may as well tell you here the best mode of performing the operation4 ,the pot to which the plant is to be removed should always have been previously washed quite clean1 and be perfectly dry4 ,some bits of broken pots1 called potsherds1 should then be put at the bottom of the pot1 the quantity varying from three or four pieces 7so as just to cover the hole7 to a mass an inch in depth1 depending upon the nature of the plant4 ,if the plant has not been in a pot before1 the roots are then placed just above the potsherds1 and the earth is filled in1 the plant being occasionally shaken so as to allow the earth to get amongst its roots4 ,the soil is next consolidated by shaking the pot1 and then lifting it up and setting it down again with a jerk2 and is rendered firm and neat round the rim by means of a broad smooth piece of stick shaped somewhat like a table-knife1 and called a potting-stick4 ,when a plant has been in a pot before1 and is repotted or shifted1 as it is called1 into a pot a size larger1 the plant is turned out of its old pot by putting the hand upon the earth and turning the pot upside down2 or1 if the ball of earth does not come out readily1 striking the rim of the pot against the edge of the potting-table or shelf4 ,the ball containing the plant will thus drop out into the left hand2 and the potsherds that adhere to the bottom of the ball having been picked off1 and any part of the root that appears decayed having been removed1 a little mould is put on the drainage in the new pot2 and the ball of earth1 containing the plant having been placed in the centre1 the space between it and the pot is filled in with light rich mould1 and made firm with the potting-stick4 ,the operation is concluded by shaking the pot1 and then taking hold of the rim with both hands1 and striking the bottom of the pot two or three times with a jerk against the potting-bench4 ,the plant is then watered1 and set in the shade for the remainder of the day4 ,heaths are very difficult plants to manage2 but a great improvement has taken place in their culture within the last few years4 ,they are grown in what is called heath mould1 that is1 a mixture of peat and sand2 and when this earth is put into the pot1 it is mixed with good-sized entire pebbles1 some of which are suffered to protrude through the surface of the soil4 ,the roots of heaths are extremely fine and hair-like1 and the shelter afforded by the pebbles is so congenial to them1 that1 if one of the stones be taken out1 a cluster of fine1 white1 vigorous roots will be found below it4 ,the plants are always potted high1 so as to let the base of the stem be above the level of the rim of the pot1 as the plants are very apt to damp off if the collar of the plant be buried in the ground4 ,heaths should never be suffered to become too dry1 and never kept too wet4 ,they require very little heat2 and many experienced cultivators never apply fire-heat to their heatheries at all1 but merely keep out the frost by having wooden shutters to the sashes1 and covering them with mats4 ,heaths1 when growing rapidly1 should be repotted whenever the roots have filled the pot2 but they should not be shifted too often2 and1 when they have attained their full growth1 they may be suffered to remain in the same pots three or four years without injury4 ,as plants in the conservatory are grown in the free soil1 they are in a much more natural state than any plants can be in pots1 and consequently they require much less care in their culture4 ,there is usually a walk all round the conservatory1 next the glass1 and one down the middle1 on each side of which are the beds containing the plants1 and under which are placed the hot-water pipes that warm the house4 ,the consequence of this arrangement is1 that the beds on each side the middle walk are so planted as to have their highest shrubs in the centre1 shelving down to those of lower growth on each side2 and hence the centre is generally planted with tall camellias1 acacias1 metrosideros1 eucalyptus1 c42 while near the walk are placed oleanders1 myrtles1 fuchsias of different kinds1 together with chorozemas1 and many of the other most ornamental ,new ,holland plants2 and up the pillars that support the roof are trained kennedyas1 bignonias1 ipomas1 and passion-flowers in great variety4 ,clinthus punceus and ,polgala oppositiflia ought to find a place in every conservatory2 and a plant of ,wistria sinnsis may be trained under the rafters so as to afford shade to the camellias2 as1 under shelter1 the wistaria will flower twice in the year1 and its flowers will yield a delightful1 though very delicate1 fragrance4 ,as it is of the greatest importance to the health of the plants to have the soil in a conservatory well drained1 many persons form the beds by excavating pits of the proper size1 about two feet and a half deep1 and put at the bottom a layer of brick-bats1 stones1 and other materials for drainage1 about six inches thick4 ,on this is deposited a thin layer of coarse rough gravel2 and on the gravel a layer of rich mould1 which should be about two feet thick in the centre of the bed1 where the largest shrubs are to be planted1 and shelving off to about sixteen or eighteen inches at the sides next the walks4 ,all the sashes should be made to open1 and there ought to be large glass doors in front1 which should generally stand open during the day in summer1 in order to admit as much air as possible4 ,in some places a movable frame is contrived for a conservatory1 into which sashes fit in winter1 and which1 in severe weather1 is covered with tarpauling1 made to pull down1 like a blind1 from a roller along the ridge of the roof2 the whole frame being so contrived as to be entirely removed in summer4 ,the upright posts of this frame are let into holes in the ground1 like the posts in a drying-ground1 so that when the posts are taken out1 the holes may be stopped up with wooden plugs with rings attached2 and the roof and horizontal pieces fit into each other1 and into the uprights1 the whole being kept firm by bolts4 ,when a conservatory of this kind is to be removed for the summer1 the side sashes and doors are taken away first1 generally about the middle or end of ,april4 ,a week or ten days after1 the sashes of the roof are taken off1 but the frame and tarpauling are left in case of spring frosts2 and1 when all danger from these is over1 the whole of the framework is removed1 and the orange trees1 camellias1 and other exotic trees that have been planted in the conservatory1 appear to be growing in the open air4 ,the orangery is often contrived so as to be used as a kind of living-room during summer1 as it is only intended for the reception of the orange trees1 and other plants belonging to the genus ,citrus1 during winter4 ,the trees are generally grown in large tubs and boxes1 in a rich loamy soil1 and are set out in the open air during summer1 when they require but little care1 provided they are frequently watered over the leaves1 though they do not like much water to their roots4 ,when young plants are raised from seed1 they seldom flower till they have been budded or grafted from an old tree4 ,orange trees are generally put in the open air in ,may1 and kept there till ,september or ,october2 and they are very seldom shifted4 ,they require scarcely any light or water during winter1 and no heat beyond what is necessary to protect them from the frost4 ,some of the varieties of ,camllia japnica are sufficiently hardy to grow in the open air in the neighbourhood of ,london1 provided their roots and the lower part of their stems are mulched2 that is1 covered with straw or litter1 and the main trunk wrapped round with a hay-band a few inches from the ground4 ,the hardiest kind is the variegated red4 ,camellias seldom do well in pots1 except when they are very small1 as1 when they attain a tolerable size1 the flower-buds are very apt to fall off without expanding4 ,the best mode of growing camellias is1 therefore1 to plant them in the free soil of a conservatory1 taking care that some creeping plant is trained along the rafters over their heads1 as they do not like to be exposed to too much sun1 unless they have also a great deal of air1 and are frequently and regularly watered4 ,the soil for camellias should be peat mixed with a little sandy loam4 ,the temperature of the camellia house should be from #ej to #fj during the whole of the growing season2 but1 when the flower-buds have formed1 the glasses are generally taken off during the rest of the summer4 ,early in autumn1 however1 when the flower-buds begin to swell1 the glasses should be put on and the house kept warm1 the plants being regularly watered morning and evening1 as1 if the watering be neglected a single day1 or if stagnant water be suffered to remain about the roots1 the flower-buds will be sure to drop off without expanding4 ,camellias do not require frequent repotting4 ,small camellias are generally shifted only once in two years1 and large ones1 that is1 those above five feet high1 not oftener than once in three or four years4 ,the time for shifting camellias is just when they have done flowering1 before they are beginning to send out their young shoots4 ,great care must be taken when they are repotted not to bruise the roots1 as they are very easily injured4 ,both camellias and orange trees are very subject to the attacks of the black fly1 a kind of aphis4 ,the best way of destroying these insects is to syringe the plants well1 laying them down on their sides when they are in pots1 or1 if they are planted in the free soil1 syringing them with a garden engine so as to throw the water in a powerful stream upwards1 in order to get at the under surface of the leaves1 where the insects are generally found4 ,some persons recommend fumigating with tobacco smoke2 but ,i have never found it so efficacious as syringing1 and washing the under surface of the leaves with a sponge1 in case the insects should be very numerous4 ,,letter ,,ix4 ,,the ,,park ,,and ,,pleasure-,,grounds4--,,situation ,,of ,,old ,,houses4--,,water4--,,forest ,,scenery4--,,effect ,,of ,a ,,shrubbery ,,in ,,harmonising ,a ,,flower-,,garden ,,with ,a ,,park4--,,opening ,,vistas4--,,scenes ,,in ,a ,,park4--,,fences ,,against ,,cattle4--,,styles ,,in ,,gardening4--,,use ,,of ,a ,,terrace4--,,patte ,d',,oie4--,,planting ,,an ,,architectural ,,garden4--,,planting ,,an ,,arboretum4--,,renovating ,,turf4 ,i am very glad to find that you have procured some plants1 and that you begin to feel an interest in the cultivation of your flowers4 ,i do not at all agree with you1 however1 in thinking1 that this is merely because gardening has with you1 as yet1 the charm of novelty2 on the contrary1 ,i am quite sure that as you become better acquainted with the subject1 you will find your interest in your garden increase2 as gardening is one of those happy arts in which there is always some not quite certain change to look forward to1 and to be anxious about4 ,landscape-gardening is1 however1 the highest branch of the art1 and it is the more necessary that you should study it1 as1 from the view you have sent me of your house1 it appears to me that the general aspect of your park is at present very monotonous4 ,an ancient mansion embosomed in tall trees1 with a fine broad terrace at the back1 having a piece of still water lying like a liquid mirror below it1 and a large park beyond1 overgrown with majestic trees whose lower branches repose upon the turf beneath them1 form a scene which sounds exceedingly well in description1 but is very wearying to the eye which is destined continually to rest upon it4 ,it is also not very healthy2 as chilly vapours are sure to rise from the water1 while the mass of trees beyond will obstruct the free current of air4 ,you must not1 however1 suppose from these remarks that ,i admire a house in an open exposed situation1 as ,i think nothing can have a more bleak and naked appearance4 ,besides1 a house entirely unsheltered by trees is sure to be a very uncomfortable residence1 from its exposure to the heat in summer1 and the cold in winter4 ,it is1 therefore1 most desirable to have a sufficient quantity of trees near the house to shelter it1 and yet to have numerous openings through those trees to admit distant prospects1 and a free current of air4 ,if a few openings could1 therefore1 be made in the plantations near your dwelling1 ,i do not think there would be any danger in leaving the water in its present position2 as1 from your description1 the house is elevated very much above it1 and as1 notwithstanding its appearance of stillness1 there is a current through it4 ,the elevation at which the house is above the water will also prevent the unpleasant consequences which sometimes ensue1 when water overflows its banks1 and makes its way into the basement story of a house4 ,as to your house being on the ridge of a hill1 ,i do not think that is any objection1 as the rise is not very great on either side1 and it is a proof that the prospect would be good if you would only cut down a sufficient number of trees to show it4 ,houses quite in a valley are frequently damp1 and if on the summit of a high hill they are apt to be bleak2 so that the side of a hill or the ridge of a knoll is1 in fact1 the best situation that can be imagined4 ,our ancestors1 indeed1 rarely went wrong on this subject2 and it is quite an extraordinary case to find an old house badly placed4 ,in the old times the country gentry lived in their mansions all the year1 and only visited ,london occasionally1 so that they were more anxious to make their homes comfortable than persons of the same rank at the present day1 who live in ,london1 and only visit the seats of their ancestors as they would a watering-place4 ,you complain bitterly of your house not having an extensive view from it4 ,you see nothing but trees1 you say1 in whichever direction you look2 and you detest trees1 because their foliage is monotonous1 and so thick that you cannot see two hundred yards before you4 ,this last is the real point of complaint4 ,forest scenery is extremely beautiful in itself1 and principally from the great variety it presents in the same objects4 ,a fine tree1 even when bare of leaves in winter1 is beautiful1 from the delicate tracery presented by its branches1 which look like the masts and rigging of a large ship1 intricate1 yet without confusion4 ,in snow1 trees assume a new character2 the weight sustained by the branches makes them droop1 and a thousand graceful and elegant forms take the place of what was before a stern and rigid outline4 ,in hoarfrost trees glisten with a thousand gems1 reflecting the rays of light in so many different colours1 that they remind one of the description of ,aladdin's magic garden4 ,in spring they present vivid ideas of youth and fertility1 and all nature appears awakening into new and vigorous life2 the buds swell1 their coverings burst1 and the young leaves display their tender and delicate green2 at first only half-unfolding their beautiful forms1 and reminding one of a young and timid girl half-wishing and half-fearing to make her first appearance in the busy world4 ,trees now begin to assume each a new and decided character of its own4 ,the leaves of no two trees are alike3 those of the beech are of clear dark green1 and so thin that they are almost transparent1 and yet they are deeply marked with a strongly indented feather-like set of veins4 ,the bark of the beech is clear and smooth1 as though nature had intended it for the use to which it has so often been applied by lovers--to carve on it a fair one's name4 ,the leaves of the elm are of a thick coarse texture1 rugged and distorted1 wrinkled1 and of a dingy green2 and the bark of the tree is cut into a thousand furrows4 ,the leaves of the ash are light and pendulous1 and cut into numerous leaflets2 those of the oak are deeply indented1 and generally grow in tufts4 ,the palmate1 drooping leaves of the horsechestnut contrast with the long1 slender1 and nearly erect leaves of the white willow2 and those of the black poplar1 which present a smooth outline1 with those of the sweet chestnut1 which are remarkable for their finely indented edges4 ,in short1 the leaves of every tree have beauties peculiar to themselves1 in form as well as in colour4 ,in autumn these colours become more decided2 the lime trees take a yellowish tint1 and the oak a reddish brown2 the liquidambar becomes of a rich purplish crimson1 and the maples and ,american oaks show a thousand varied dyes4 ,yes1 my dear ,annie1 ,i repeat1 the fault is not in the trees1 for they are beautiful2 you dislike them only because they are so crowded that you cannot see their beauties4 ,i allow it is a very difficult task to know how to proceed in a case like yours4 ,cutting down indiscriminately will never do2 the trees must be thinned1 not only with a view to make openings through the wood1 but with care as to themselves4 ,i think the first point will be1 to find out the handsomest trees among those in the plantations near the house1 in order to see which you would have left4 ,some will have been drawn up so much1 and will have been forced into such awkward forms by their present crowded state1 that they would be hideous if the trees that now surround them were removed4 ,others want room1 but have grown so that they may easily be trained into a better form when space is given to them4 ,one great point to be attended to is1 to break the present formal outline2 but1 in doing so1 it is scarcely possible to avoid destroying some trees that your husband might wish to spare1 from local associations4 ,i hope1 however1 he will allow a sufficient space to be cleared1 not only to make your flower-garden1 but to allow the plants in it to grow without being overshadowed by trees4 ,when the flower-garden is formed it will be necessary to have a shrubbery1 so that the transition may not be too abrupt from the high state of culture in a flower-garden1 to the wild nature of the forest trees4 ,this shrubbery1 indeed1 will afford the only means of harmonising a newly laid out garden with the general scenery of the park1 as it will contain1 first1 dwarf flowering shrubs next the garden2 then shrubs of a larger growth1 such as the laurustinus and arbutus2 and1 lastly1 flowering trees1 from the different kinds of ,crat'gus to those of loftier growth1 such as ,pyrus spectbilis1 ,sophra japnica1 and the tulip tree1 which last equals in height some of the loftiest forest trees in the park4 ,when a sufficient space for the flower-garden and the adjoining shrubbery has been cleared1 and the most interesting trees marked1 the next point is to ascertain what distant prospects will be admitted by cutting an opening through the wood1 before it is finally decided in what direction the intended openings shall be made2 as1 for instance1 if the view of a church or castle would be admitted by cutting an opening in a particular direction1 that direction should be chosen in preference to any other1 and a vista made in that line1 even though an opening in another line would be preferable on other accounts4 ,should such an object be discovered1 you must take care not to obscure it when planting your shrubbery2 and should the object you wish to catch a view of be very distant1 and not distinctly marked1 the eye may be guided to it by planting some whitish-leaved low tree1 such as ,elgnus angustiflia1 in the shrubbery1 backed by dark-leaved shrubs1 such as alaternus and phillyrea2 and again1 at a greater distance1 planting an abele tree or white poplar in the same direction1 where it will be backed by dark masses of ,scotch pines or other similar trees4 ,before you make an opening1 you must also ascertain whether any disagreeable objects will be exposed by your so doing2 and1 before cutting down even a single tree1 you must consider what effect its removal will produce upon the trees around it4 ,you have often told me of the exquisite taste your husband possesses1 and his fondness for fine paintings3 he must1 therefore1 be admirably qualified for improving the scenery round his house himself4 ,landscape-gardening is1 in fact1 but landscape-painting on the largest scale1 and with the noblest materials2 the same taste is required in both4 ,as the plantations near the house have been suffered to become so completely overgrown1 ,i have no doubt those in the park are in a similar state1 and that the park itself will require considerable improvement4 ,the same general observations with regard to thinning out plantations will apply in every case2 but in the park ,i think you will find it advisable1 whenever an opportunity occurs1 to take advantage of any natural feature to introduce what landscape-gardeners call a scene2 as1 for instance1 should your park contain a rocky glen1 advantage may be taken of it by planting it with different kinds of pines and firs1 to form an imitation of alpine scenery1 as was done1 in a very striking manner1 by the late ,mr4 ,beckford at ,fonthill4 ,another part of the grounds might be planted in imitation of ,american scenery1 with magnolias1 ,american oaks1 and maples1 and tulip trees1 as was done by the late ,duke of ,marlborough at ,white ,knights4 ,a pond1 in a secluded part of the grounds might have a degree of interest given to it by planting its banks with alders and willows4 ,a variety of similar scenes will no doubt suggest themselves to you1 which do not occur to me1 from my ignorance of the peculiar features of the place4 ,i suppose neither deer nor cattle are allowed to graze in your park1 as you speak of several of the trees sweeping the grass with their foliage4 ,cows are particularly destructive to the beauty of park scenery1 as they are very fond of tearing off the lower branches of the trees1 and thus producing the hard line which looks as though the branches had been shaved off about five feet from the ground1 and which is called by landscape-gardeners and painters the browsing line4 ,it is disagreeable to have even deer come close to the windows1 and they are not only fond of the young shoots of trees1 but they would be decidedly injurious to your flower-garden and the clumps of ornamental shrubs in the pleasure-ground4 ,should your husband have any deer1 it will be necessary to have some fence or line of demarcation between the park and the pleasure-ground2 and it is always considered a proof of skill in the landscape-gardener to conceal such a fence as skilfully as possible4 ,when an iron fence is used it is generally extremely slight1 and painted green1 so as to be almost invisible2 and when this fence is used1 it is sometimes concealed by a plantation of trees thrown together indiscriminately1 as in fig4 #ac41 or planted artistically in groups4 ,in other cases a sunk wall1 forming a kind of ditch1 is used1 which is concealed by plantations2 or iron hurdles are stuck in1 and the line is varied occasionally4 ,any of these plans may be adopted in the front of your house1 to protect your garden if necessary4 ,illustration3 ,fig4 #ac4 ,park ,fence4 ,as ,i have already alluded to the improvement that will be effected by introducing a shrubbery to harmonise the intended flower-garden with the trees in the park1 you will probably wish to know if any thing of the kind will be required on the back-front of the house2 but in that case there will be less difficulty1 as the terrace affords an admirable medium for uniting the architectural stiffness of a mansion with the beautiful wildness and grace of nature4 ,there is always a degree of incongruity in passing abruptly from the stiff symmetrical forms of a building1 to the unsymmetric1 though graceful1 forms of a tree left in a state of nature2 and it was no doubt a feeling of this kind which induced our ancestors to surround their houses with formal architectural gardens and trees clipped into stiff and regular forms4 ,in more modern times something of the same kind was done1 by always adding to the house verandas1 porticos1 and terraces1 which formed a connecting link between the building and its grounds4 ,after a time these also were laid aside2 and about the beginning of the last century1 when ,brown and his followers would admit nothing but what they called nature in garden scenery1 the park was allowed to come close up to the windows of the house1 and1 as a writer in the ,gardener's ,magazine observes1 the inhabitants of the mansion might leap from their windows into jungles1 and steppes1 and wildernesses1 where the lion and the panther would be more at home than the lady in her silken sheen4 ,you will see from these observations that there are styles marking different periods in gardening1 as well as in architecture2 and1 in some cases1 it is advisable to preserve a certain degree of similitude between the style of the garden and that of the house4 ,of course1 however1 this can only be done as far as is consistent with modern comforts2 and the fact of your house being partly ,elizabethan does not entail upon you the necessity of having a formal garden with high clipped hedges1 and trees cut into a thousand fantastic forms1 any more than it obliges you to sit in rooms darkened by stone mullions and small-paned casements1 because the courtiers of ,queen ,elizabeth were obliged to submit to such inconveniences4 ,with regard then to the back-front of your mansion1 ,i would leave the terrace in its present form1 with its stone alcoves at each end1 as it corresponds so well with the style of that part of the house which appears to have been added in the reign of ,anne or ,george ,i42 and ,i would preserve and repair the stone balustrade with urns at regular intervals1 and the stone steps leading from the terrace1 which are all in the same style as the house2 ,i would also have them lead into an architectural garden below4 ,the form of this garden should be quite regular1 or1 if you prefer the term1 quite formal2 and it should be ornamented with fountains1 urns1 and statues4 ,the natural boundary of this garden is the piece of water before alluded to1 the borders of which should be planted with a few tufts of shrubs to break1 but not disguise1 the regularity of the outline4 ,on the other side of the water these tufts must be continued1 but in a much wilder and more natural manner2 and here and there the plantation must take the character of a clump1 and consist of low trees1 mingled with shrubs of the largest size4 ,this will unite the house and garden with the park scenery as regards the view from the drawingroom windows1 and on the side of the garden1 gravel walks may be carried on through the various scenery of the park1 a stone bridge being thrown over the water on the side nearest the entrance-front2 and1 farther on1 a rustic bridge may be thrown over the stream in a situation where it is not seen from the house4 ,i think it very desirable that openings should be made in several places through the mass of wood1 to admit views of the distant scenery from the drawingroom2 as1 for instance1 if there is a church or a tower1 or any other object that would form a suitable termination to a vista4 ,in the reign of ,william and ,mary1 when the ,dutch style of gardening was fashionable1 nothing was more common than long vistas of the kind called patte d'oie1 all springing in rays from one point1 and each terminating in some ornamental object1 such as a temple1 an obelisk1 or a statue4 ,some slight approximation to this style1 by cutting long vistas through your woods1 might therefore be very consistently introduced wherever a suitable occasion for it may occur4 ,in planting your architectural garden1 you must observe that it should have rather a different character from the small garden in front of your sitting-room window4 ,the architectural garden should contain standard rose trees1 almond trees1 double-blossomed peaches and cherries1 the ,chinese magnolia1 or yulan tree1 and other showy-flowering trees1 planted in company with arbutus1 phillyrea1 ,minorca box1 and other evergreens of a similar character4 ,in the shrubbery1 at each end of the garden1 but not forming part of it1 these trees should be continued1 and mixed with variegated hollies1 the different kinds of ,crat'gus1 and other trees that are ornamental1 and that never attain a large size4 ,i have already suggested that in various parts of the pleasure-grounds advantage should be taken of any natural inequalities that may exist1 to form different scenes2 and ,i have now only to add that advantage may be taken of singular peculiarities1 should you wish to form in your grounds one of those arboretums which are now so fashionable4 ,an arboretum is a collection of trees and shrubs1 in which all the different species of natural order are planted together2 and it does not necessarily imply that these orders should be arranged in any particular manner2 as indeed botanists are not agreed as to how they should be placed1 ,jussieu having adopted one plan1 ,de ,candolle another1 and ,dr4 ,lindley another4 ,the only essential point is1 that all the plants which agree sufficiently to form an order should be placed together2 as1 for example1 all the ,confer or cone-bearing trees1 such as the pines and firs1 the cedars1 the cypresses1 and the junipers2 and all the ,cupulfer or nut-bearing trees1 such as the oak1 the chestnut1 the beech1 and the hazel4 ,thus in your grounds1 where there is a valley1 it may be formed into what is called an ,american ground1 consisting of the shrubs allied to the heath family1 and planted with rhododendrons1 azaleas1 kalmias1 and other similar plants4 ,a glen may be planted with pines and firs1 so as to form it into a kind of pinetum2 and an open space among trees may be turned into a rose-garden or rosery4 ,in this way most of the exotic trees and shrubs that will stand the air in ,english gardens may be planted in groups1 without going to much expense1 and with less formal appearance than that of a regular arboretum4 ,besides1 the beautiful colours which some of the exotic trees will take in autumn give them a splendid appearance1 when they are backed by other trees with verdant foliage4 ,the rose-garden will be a very beautiful object if skilfully arranged2 and1 by thus forming your park into a succession of scenes1 you will not only increase its beauty in the eyes of strangers1 but add very materially to your own enjoyments by increasing the objects of interest within your reach4 ,i do not suppose you will have any occasion to renovate the turf in any part of your park2 but1 if you should1 the best way is to get a mixture of the seeds of several sorts of grasses1 such as the fox-tail meadow grass 7,alopecrus pratnsis71 the sweet-scented vernal grass 7,anthoxnthum odortum71 the crested dog's-tail grass 7,cynosrus cristtus71 and other valuable kinds4 ,if ever you find a patch of grass has become bare1 have an iron rake drawn over the ground two or three times1 so as to loosen it1 and then sow a few seeds of the grasses ,i have mentioned1 when the ground is in a tolerably moist state from rain4 ,this will generally be sufficient2 but if it should not1 as the seed of the fox-tail meadow grass is very often bad1 you have only to add a little seed of the common white clover1 and the ground will appear green in a few days4 ,,letter ,x4 ,,laying ,,out ,a ,,kitchen-,,garden4--,,making ,,gravel ,,walks4--,,box ,,edgings4--,,crops ,,of ,,culinary ,,vegetables4--,,cucumbers1 ,,melons1 ,,and ,,mushrooms4 ,i had not intended saying any thing about the kitchen-garden1 as it hardly comes within a lady's province2 but as you tell me you are so much annoyed by your old gardener never having the things you want when you want them1 that you think of forming a small kitchen-garden near the house1 ,i shall be very happy to give you my advice as to what appears to me to be the best method of doing so4 ,every kitchen-garden ought1 if possible1 to be either square or oblong1 for the convenience of planting the beds1 and you will find a garden of one acre in extent quite as much as you will be able to manage4 ,i would advise you to have it surrounded by a wall about ten feet high for fruit trees2 and in front of this wall there should be a border ten or twelve feet wide2 beyond which should be a gravel walk four feet wide1 leaving a square or oblong plot of ground in the centre for culinary vegetables4 ,this central plot may either have a main walk up the centre1 and two or three side walks1 or be left all in one bed1 which may be divided into compartments1 with paths between1 to suit the convenience of the gardener4 ,the best situation for your kitchen-garden will be as near the stable as possible for the convenience of manure2 and1 of course1 it will join the reserve-ground4 ,the surface of the ground should be level1 or gently sloping to the south1 and there should be no high trees near it4 ,the whole of the garden should be well drained1 and you should contrive it so as to have easy access to either pond or river water4 ,a valley or a hill is a bad situation for a kitchen-garden2 as the valley is very liable to injury from frost on account of the damps that hang over it2 and the hill is not only cold1 but exposed to injury from high winds4 ,i have already mentioned that the form of a kitchen-garden should be either square or oblong2 and ,i may add1 that the walks should always be straight1 as1 if they were serpentine1 it would be difficult to wheel a barrow of manure along them without overturning it4 ,the square form of the garden1 however1 is not only on account of the walks1 but in order that the compartment in the centre may be divided into oblong beds1 as it is most convenient to sow vegetables in straight lines to allow of weeding and hoeing between them1 earthing them up1 c4 ,the best soil for a kitchen-garden is a sandy loam1 and the surface soil should be from two to three feet deep4 ,you will find it very convenient to have a vinery or forcing-house close to the kitchen-garden2 and you can either have a small separate garden for melon and cucumber-beds1 called a melon-ground1 or this may form a part of your reserve-ground4 ,the first thing to be done when you have fixed upon your ground is to form the walks1 marking them out by two garden lines1 and then digging out the space between in the shape of an inverted arch1 which should be from one to two feet deep in the centre4 ,the arch is then partly filled in with brick-bats1 stones1 or any other hard rubbish which can be procured1 leaving a little hollow space exactly in the centre to serve as a drain4 ,care must be taken1 when filling in the rubbish1 to put the largest pieces in first1 then pieces somewhat smaller1 and then pieces broken very small1 which are rammed down as hard as possible1 so as to make a smooth surface immediately under the gravel4 ,the gravel before laying it down should be sifted1 and all pieces larger than a moderate-sized gooseberry should be thrown on one side4 ,as soon as the small gravel is laid down and evenly spread it should be rolled1 and this rolling should be repeated occasionally till the walk becomes quite hard and firm4 ,if the gravel does not bind well1 it may be improved by mixing with it powdered burnt clay1 in the proportion of one wheelbarrow full of clay to a two-horse cart load of gravel4 ,the clay may be burnt by making it into a heap1 intermixed with1 and surrounded by1 faggot wood4 ,gravel walks should always be slightly raised in the middle1 in order that the water may run off on each side4 ,if you should have an old gravel walk that wants renovating1 the gravel should be loosened with a pick1 turned over1 raked1 and firmly rolled1 adding a coating of fresh gravel if necessary4 ,if weeds should appear on a gravel walk1 they are best killed by watering them with salt and water1 and this liquid will prevent any other weeds from appearing4 ,box edgings are the best for gravel walks1 and ,march or ,april is a good season for planting them4 ,the following is the mode of performing this operation1 which requires some attention1 as the beauty of the edging depends on its regularity4 ,the margin of the bed for about a foot in breadth should be watered1 and afterwards beaten firm and level with the back of a spade2 a garden line should then be stretched along close to the walk1 and a shallow trench opened1 sloping towards it at an angle of rather less than #de4 ,some dwarf box having been procured from the nurseryman1 it should be divided into separate plants1 and the branches and roots trimmed1 so that the plants may be nearly of a size4 ,these are laid along the sloping face as regularly as possible1 with their tops rising about an inch above the soil1 and the earth is drawn upon them1 so as to fill up the trench and make them quite firm4 ,the plants are then watered1 and nothing further is required but to supply the place of any that may chance to die1 and to keep the tips neatly trimmed4 ,the crops of culinary vegetables are of two kinds1 those that are permanent1 and those that are temporary4 ,of the permanent crops1 the most important are the asparagus beds1 on account of the great length of time they take in preparing4 ,the ground must be first trenched three or four feet deep1 and plenty of stable dung buried at the bottom of the trench4 ,the beds are then marked out four feet wide1 and paths left between them2 and the plants1 which must be procured from a nurseryman 7as they should be two years old when they are first put into the bed71 must be planted in rows nine inches apart1 and deep enough to have the crown of the root two inches below the surface of the ground4 ,the beds are covered with rotten manure during winter1 which is forked into the ground in the spring4 ,the asparagus stalks are not cut till the second or third year after planting2 but after that the beds continue to produce for twelve or fourteen years1 or even more4 ,all the shoots that push up from ,april to ,midsummer may be cut off and used for the table2 but those that spring after ,midsummer should be suffered to expand their leaves1 in order that they may elaborate their sap1 and thus strengthen the roots4 ,sea-kale is planted in beds in the same manner as asparagus1 when the plants are a year old4 ,the first year the plants will require little care1 except cutting down their flower stems whenever they appear2 but the second year1 each plant must be covered with river-sand1 and then have a sea-kale pot turned over it1 on which must be heaped stable dung fifteen or twenty inches high1 in order that the heat may make the young shoots grow rapidly1 and thus make them tender and succulent4 ,artichokes1 tart-rhubarb1 and horseradish1 are other permanent crops found in kitchen-gardens1 but they do not require any particular care in their culture4 ,the temporary crops in kitchen-gardens require a constant change1 as it is found from experience that the same crop cannot be grown on the same ground for two years in succession1 without becoming of an inferior quality2 and thus it is found necessary to fix what is called the rotation of crops1 and to arrange that in each compartment a fresh crop shall be grown every year1 as different as possible from the one that grew in it the year before4 ,thus1 onions may be succeeded by lettuces1 carrots by peas1 potatoes by cabbages1 and turnips by spinach4 ,these plants may of course be varied according to circumstances2 but the principle is never to have two fleshy-rooted plants like the carrot and the potato succeed each other2 but always to let a plant cultivated for its leaves or seeds follow one cultivated for its root1 and so on4 ,the cabbage tribe is very much improved by cultivation1 but the plants contained in it require a great deal of manure and frequent watering to make them succulent and good4 ,it seems strange that such different plants as broccoli1 cauliflowers1 cabbages1 ,scotch greens1 and savoys should all spring not only from one genus1 but from one species 7,brssica olercea71 which is1 in fact1 a ,british plant1 and which ,i have no doubt you have seen growing on the cliffs at ,dover1 though you would have no idea that a tall straggling plant1 with alternate leaves and very pretty yellow flowers1 could be the wild cabbage4 ,the first change from this loose-leaved plant appears to be to what are called ,scotch ,greens1 ,borecole1 or ,kale2 and these plants accordingly require the least care in their cultivation4 ,they are generally sown in ,april1 and transplanted in rows into the kitchen-garden1 where they only need to be occasionally hoed and earthed up4 ,there are a great many sub-varieties of these greens1 all of which generally come true from seed4--,cabbages properly so called have a fine head or ball formed of leaves folded closely over each other2 and when eaten young1 before the heads have formed1 they are called coleworts4 ,cabbages are sown three times1 for the spring1 summer1 and autumn crops4 ,the spring cabbages are sown in the first week of the ,august of the previous year1 and in ,october or ,november they will be ready for transplanting into rows twelve inches apart1 where they will remain till they are wanted for use the following spring4 ,the summer crop is sown in ,february1 and transplanted in ,april1 the plants being eighteen inches apart every way2 and the autumn crop is sown in ,may1 and planted out in ,july4 ,all kinds of cabbage require a soil well enriched with animal manure1 frequent hoeing-up1 and abundance of water1 or they will become dry and tasteless instead of being succulent4 ,the stalks of the summer and autumn crops are generally left standing to produce what are called sprouts2 and some gardeners only grow one crop of regular cabbages1 leaving the stalks standing during the rest of the season for sprouts4--,savoys are large cabbages with wrinkled leaves1 which are sown in ,march1 and transplanted in ,may or ,june to a bed where they stand two feet apart every way4 ,the crop is generally ready in ,november1 but savoys are never considered good till they have had some frost4--,brussels ,sprouts are a variety of the ,savoy cabbage1 and1 as they are said to be very inferior in quality if raised from seed ripened in ,britain1 you must inquire if the seed you purchase has been procured from abroad4--,broccoli should be treated like cabbage1 the soil should be deeply trenched and manured before the plants are transplanted4--,cauliflowers require too much care in their culture for me to advise you to have any thing to do with them4 ,peas and beans should be grown in an open sunny situation1 and in a light soil that is tolerably rich1 but not freshly manured2 and hence they are well adapted to succeed the cabbage tribe1 the soil for which is always well manured4 ,some sow their early peas in ,november and ,december1 but very little is gained by this2 and1 if the winter should be severe1 the crop is sometimes lost4 ,the best time1 therefore1 for sowing early peas is in ,february1 and the late ones in two or three sowings from ,april to ,july4 ,before sowing1 the ground should be marked for drills1 by stretching a garden line along the length of the bed1 and then making a drill or furrow along it with a dibber1 pressing the earth firm at the bottom of each drill4 ,as soon as the drill is prepared1 the peas are regularly dropped along it1 two or three to an inch1 if they are small1 and an inch apart if large1 and then they are covered with the soil1 which is firmly pressed down over them with a spade or roller4 ,the drills should be an inch and a half deep1 and from two to three feet asunder1 according to the size of the peas1 the marrowfats and blue ,prussians requiring more room than the early kinds4 ,a pint of peas will sow from twenty to thirty yards of drills1 according to the size of the peas4 ,dried furze is sometimes put over peas when they are sown1 and before they are covered with earth1 to save them from mice4 ,if the weather should be dry1 the drills may be occasionally watered2 and when the young plants are two or three inches high they should be hoed up1 the earth being carefully drawn up to their roots4 ,when about six inches high1 they should be stacked with two rows of sticks to each row of peas1 care being taken to have the sticks higher than the expected height of the peas1 and not to let them cross at top4 ,many persons do not grow any early peas 7which are always inferior to the larger kinds71 but sow a crop of dwarf marrowfats and green ,prussians in ,march and ,april for the principal crop1 sowing the tall marrowfats and blue ,prussians in ,june and ,july for a late crop4 ,in this manner a supply of fine-flavoured peas may be obtained all the summer1 and in open seasons till the end of ,september or ,october4 ,beans are sown at the same time as peas1 but they should be grown in stronger soil2 they do not require sticks1 and they are generally topped1 that is1 the upper part of the leading shoot of each plant is cut off2 an operation that would be fatal to peas4 ,kidneybeans are of two quite distinct kinds4 ,the dwarf kidneybeans are annuals1 which should be sown in drills about two feet apart1 the first or second week in ,may2 but the scarlet runners are perennials1 the seed of which should be sown two or three inches asunder1 and very lightly covered2 and the rows should at least be three feet apart4 ,the plants will require sticks like peas4 ,kidneybeans are generally eaten in ,england only in an unripe state1 the pods being eaten as well as the seeds2 the ripe seeds are1 however1 commonly eaten in ,france under the name of haricots blancs4 ,potatoes are propagated by what are called sets1 that is1 pieces into which the tuber is cut1 each of which contains a bud or eye4 ,before they are planted1 the ground should be trenched and rotten dung dug into it4 ,the early potatoes are planted in ,march1 and the late ones in ,may or ,june4 ,when the potatoes are to be planted1 a garden line is stretched across the beds1 and holes are made along it with a dibber1 about six inches deep1 and nine inches or a foot apart4 ,the sets are then put into the ground1 one in each hole1 with the eye upwards1 and the earth firmly pressed down on them4 ,when the plants come up1 they are frequently hoed and earthed up2 and as soon as they come into blossom some cultivators cut off the tops1 to prevent the formation of the seed4 ,the ,jerusalem artichoke is propagated by sets1 like the potato2 and the turnip1 the carrot1 and the parsnep are propagated by seed sown in drills about ,march4 ,red beet is cultivated in the same manner1 and plants that are sown in ,march will have roots ready for the table in ,september or ,october4 ,great care1 however1 must be used while taking them out of the ground1 not to wound the outer skin2 and in the kitchen they must be only washed and not scraped1 as1 if the outer skin should be removed1 all the colouring matter will escape when the root is boiled1 and the root1 instead of its being of its usual bright red1 will be of a dingy whitish pink4 ,radishes are sown at different seasons2 generally every fortnight1 from ,january to ,july or ,august4 ,spinach is of two kinds3 the round-leaved variety1 which is generally sown for the summer crop in ,january or ,february1 and the roots of which may be pulled up and thrown away as soon as the leaves are gathered2 and the ,flanders spinach1 which has triangular leaves1 and which is sown for the winter crop in ,august4 ,this last kind should have only the outer leaves pinched or cut off2 and1 thus treated1 it will continue producing fresh leaves all the winter1 as it is quite hardy1 and not injured by frost4 ,the seeds of this plant will keep good four years4 ,i do not suppose you will attempt to grow onions1 as they will require a great deal of care2 but you can sow a few in ,march for salads4 ,if you wish to grow onions of an enormous size1 you should raise the seed on a hotbed in ,february1 and transplant them into the open ground in ,april or ,may4 ,the soil into which they are transplanted should be very rich1 and mixed with charcoal roughly powdered4 ,the onions should be planted a foot apart every way1 only the fibrous roots being buried in the soil1 and they should be watered regularly every day4 ,all the onion tribe require a very rich soil1 which is very much improved for them by mixing charcoal with it4 ,when it is wished to grow onions to a very large size1 a hollow space or cup is made in the ground1 in the middle of which the onion is placed when it is transplanted1 the fibrous roots being buried in the ground at the bottom of the cup4 ,the bulb of the onion1 when thus treated1 and well watered1 swells to an enormous size1 and becomes extremely delicate4 ,lettuces are of two kinds3 the cabbage lettuces1 which may be sown broad-cast at any time from ,february to ,august1 and require no after care1 except thinning out and watering2 and ,cos lettuces1 which are generally blanched by bending the tips of the leaves over the heart1 and tying them in that position with a bit of bast mat4 ,endive and succory are blanched in the same manner1 and mustard and cress only require sowing1 as they are cut for salads while in their seed leaves4 ,in ,france1 lettuces are often cut for salads in their seed leaves like mustard and cress4 ,celery requires a good deal of care in its culture4 ,the seed must be sown in ,march or ,april1 in a bed the soil of which is formed of equal parts of loam and rotten dung4 ,when the young plants come up1 they are transplanted into another bed of very rich soil1 and when they are about a foot high they are removed into trenches for blanching4 ,these trenches are made four feet apart1 eighteen inches wide1 and twelve inches deep1 and they are filled nine inches high with a rich compost of strong fresh soil and rotten dung4 ,the plants are taken up with as much earth as will adhere to their roots2 and1 their side shoots having been removed1 they are set in the centre of the trench nine or ten inches apart4 ,as they grow1 the earth is drawn up to them1 a little at a time1 taking care never to let the earth rise above the heart of the plant2 and this earthing up is repeated five or six times1 at intervals of about ten days or a fortnight1 till the plants are ready for use4 ,the potherbs1 as they are continually wanted in cookery1 are much better in a garden near the kitchen4 ,one of the most important is parsley1 which is generally sown in a drill in ,february or ,march1 and the plants of which do not seed till the second year4 ,fennel is a perennial1 which1 when once introduced1 requires no further care1 except to prevent it from spreading too rapidly4 ,thyme1 sage1 pot-marjoram1 and winter savory1 are all dwarf shrubs1 which require no care after they have been once planted4 ,mint1 winter marjoram1 and the common marjoram1 are perennials2 but the sweet or knotted marjoram1 summer savory1 and basil require sowing every year like parsley4 ,i would not advise you to grow cucumbers or melons2 but1 should you feel inclined to try your skill1 you have only to have a hotbed made like that for raising flower seeds2 but with a two- or three-light frame1 remembering that it will take a cart-load of stable dung for every light4 ,the plants are raised in pots1 and1 when they are about five weeks old1 they are planted three together in little ridges of earth made under each light4 ,when the plants have produced two rough leaves1 the ends of the shoots are generally pinched off1 and this is called stopping the runners4 ,when the plants come into flower1 the pollen of the male flowers should be conveyed to the female ones1 as otherwise the fruit very often drops off as soon as it is set4 ,seeds for the first crop of cucumbers are sown in ,december or ,january2 but the principal crop is sown in ,march4 ,the great difficulty is to grow the cucumbers long and straight1 and to keep them green1 and with a beautiful bloom4 ,for the first purpose a brick may be placed under the fruit1 and for the second1 abundance of leaves should be left on the plant2 and the ground in which it grows should be kept quite moist1 as it is found that the plant succeeds best when it has abundance of heat and moisture1 and has grown in the shade4 ,melons require the same treatment as cucumbers1 with the exception of their beds being about #aj hotter2 as1 for example1 the seed-bed should not be less than #fe1 and the fruiting-bed should not be less than #ge4 ,gourds and tomatoes should be sown in a hotbed in ,march1 and planted out in ,may1 the latter against a south wall4 ,mushrooms are generally grown in the back shed of a vinery or forcing-house1 in beds made of fresh horse-dung1 which has lain in a heap under cover1 and been turned over several times for about a fortnight or three weeks1 till every part has thoroughly fermented4 ,a bed is then marked out about twelve or fourteen feet long1 and five feet broad2 and1 if it is on the earth1 a pit is made of that size by taking out the soil about six inches deep4 ,the bottom of the bed should be formed by a layer of long fresh stable manure about four inches thick4 ,on this several other layers must be placed of the prepared dung1 each being beaten flat with the fork1 so as to make the bed as close and compact as possible1 till it is about five feet high1 when the top should be finished off like the ridge of a house4 ,in this state the bed should remain about a fortnight1 and then some bricks of mushroom spawn having been procured from a nurseryman1 they should be broken into pieces about an inch or an inch and a half square1 and strewed regularly over the bed1 each piece of the spawn being buried by raising up a little of the dung and inserting it4 ,after this1 the surface of the bed must be beaten flat with the spade1 and the whole covered with a loamy soil1 and beaten quite smooth4 ,the bed is then covered about a foot thick with oat straw1 and again with mats1 and it will require no further care for a month or six weeks1 by which time the mushrooms will be ready for the table4 ,care should be taken in gathering them to twist them up by the roots1 as1 if they are cut off1 the root1 which is left in the ground1 will decay1 and be injurious to the young plants4 ,mushrooms may be made to grow in lawns1 by procuring some bricks of mushroom spawn1 and1 after breaking them into pieces about an inch or two inches square1 burying these pieces by raising a little of the turf wherever the mushrooms are wished to grow1 and placing the spawn under it4 ,this is sometimes done in ,april or ,may2 but if the season should be dry1 the spawn will not germinate4 ,others put the spawn into the ground in ,august1 or in the first week in ,september2 the lawn is afterwards rolled1 and no other care will be requisite until the mushrooms are ready for gathering1 which will be in a month or six weeks after the spawn is buried4 ,,letter ,,xi4 ,,the ,,management ,,of ,,fruit ,,trees4--,,planting4--,,protecting ,,the ,,blossoms4--,,stone ,,fruits4--,,fig ,,trees4--,,grapes4--,,management ,,of ,a ,,vinery4--,,growing ,,pine-,,apples4--,,forcing ,,peaches ,,and ,,nectarines4--,,standard ,,fruit ,,trees4--,,kernel ,,fruits4--,,fruit ,,shrubs4--,,strawberries4--,,tart-,,rhu barb4 ,the fruit trees in a kitchen-garden should be all trained against the walls1 and those trees which are grown as standards should be in a separate garden or orchard4 ,the walls are best when about eight feet high1 and they should have strong hooks or holdfasts built into them at the top1 for the convenience of supporting a wooden coping1 or of suspending mats or nets4 ,some persons recommend the walls to be built on arches2 but this is a bad plan1 as it is of importance to the gardener to confine the roots as much as possible to the border within the garden4 ,the roots of fruit trees should never go deeply into the ground1 as1 if the roots are suffered to get so deep as to be out of the reach of the air1 the trees will produce more leaves and branches than fruit4 ,on this account care should be taken that the soil should not be more than eighteen inches deep2 and the easiest and most effectual mode of doing this is1 to dig out the border to the depth of two feet1 and put a layer of brick-bats and other rubbish covered with gravel well rammed down to the depth of six inches1 and to fill up the remaining eighteen inches with a fine rich mould4 ,when a fruit tree border is in its proper state1 the gardener should always be able to show the fibrous roots of his trees by removing a little of the earth with his hand4 ,when the trees are planted the roots should be carefully spread out to their full extent1 and care should be taken always to keep the collar of the plant above the earth1 as when it is buried the tree is very liable to become cankered4 ,as the blossoms of peaches1 apricots1 and nectarines appear early1 they are very liable to be injured by spring frosts1 and many plans have been devised for protecting them4 ,all1 however1 are liable1 more or less1 to objection1 as it is extremely difficult to put up mats without knocking off the blossoms4 ,the best way is to have a deep wooden coping placed on the holdfasts that were let into the wall1 with hooks in front1 from which a curtain of bunting may be suspended1 which should be kept up night and day during frosty weather2 as there is quite as much danger from the sun during frosty weather1 as from the frost4 ,in fact1 in most cases where plants are injured by frost1 it is in consequence of a warm sunny day having succeeded a severely cold night4 ,peaches and nectarines are the most valuable of our wall fruit trees4 ,they should be grown in tolerably rich soil1 but which has been enriched with decayed leaves rather than animal manure2 as1 when they are manured with dung1 they are very apt to produce what are called water shoots or gourmands1 that is1 strong vigorous shoots without any blossom buds4 ,peach trees are generally kept in the nursery till they are three or four years old1 and they should be removed about the latter end of ,october1 or the beginning of ,november4 ,they are best trained in the fan manner1 that is1 with the branches spread out regularly against the wall in the shape of a fan2 and1 as they always bear their fruit on shoots of a year old1 those shoots must be left on in pruning1 and the old wood cut out4 ,the pruning should be performed either in ,november or ,february2 but the trees should never be cut during a severe frost4 ,when the fruit has stoned it is thinned out1 and never more than two should be left growing together4 ,peaches and nectarines are generally grafted close to the ground1 so as to make dwarf trees1 and they are considered best planted about twenty feet apart1 with some kind of plum or cherry1 grafted standard high1 placed between them4 ,apricots are trained somewhat horizontally1 and they bear not only on the shoots of the last year1 but on close spurs formed by the two years' old wood4 ,apricot trees are very apt to have large limbs die off without any apparent cause2 but this may be prevented by covering all the principal limbs in ,october with hay-bands1 and letting them remain on till all danger is over from frost4 ,apricot trees should be five and twenty feet apart on the wall1 as they spread rapidly1 and do not bear cutting in4 ,the fruit should be thinned in ,may1 or the beginning of ,june4 ,plum trees will bear a little manure being laid on the surface in autumn1 and slightly forked in in spring4 ,they are trained horizontally1 and they bear on what are called spurs2 that is1 short rugged-looking little branches1 jutting out from shoots two or three years old1 and which will continue fruitful for several years4 ,plum trees1 in consequence1 require very little pruning2 and1 in fact1 as they are apt to gum when they are wounded1 they should be very seldom touched with a knife4 ,cherry trees resemble plum trees in their culture1 and1 when grown against a wall1 most of the kinds are trained horizontally1 and their branches kept six or eight inches apart4 ,the morello cherry is1 however1 an exception to this rule1 as it requires pruning and training1 like the peach4 ,fig trees should never be pruned1 except to remove shoots that cannot be trained1 as the fruit is produced on the young wood at the extremity of the branches4 ,fig trees should be planted thirty feet apart1 and trained horizontally1 their long branches being bent backwards and forwards1 in order to make them throw out side shoots for bearing fruit1 which they will generally do where the bend is made4 ,fig trees require to be well supplied with water1 though they will not grow if any stagnant water be suffered to remain about the roots4 ,the pomegranate resembles the fig tree in producing its flowers only on the points of its shoots1 and on short twigs projecting from its trained branches4 ,pomegranates require a rich soil2 and when it is wished to throw them into fruit1 the blossoms should be shaded during the time of expansion1 as otherwise the pollen will dry up without fertilising the stigma4 ,grapes are frequently grown against a wall in the open air2 and in some cases1 as1 for example1 by ,mr4 ,clement ,hoare1 near ,southampton1 with very great success4 ,grapes have been also produced of excellent quality against a flued wall2 that is1 a hollow wall heated by means of flues in it1 as at ,erskine1 near ,greenock2 but as1 in both cases1 extraordinary care is required1 ,i would advise you only to have a common sweet-water vine or two in your garden on the open wall1 for the purpose of using its leaves in garnishing1 and to grow vines in a vinery to produce the grapes you require for the table4 ,a vinery is a common hothouse or bark stove1 heated with hot-water pipes or flues1 and with a pit in the centre1 which is generally filled with tan for pines4 ,this appears a very simple and economical arrangement1 but it has one great disadvantage2 namely1 that the pines require heat at a season when the vines should be in perfect repose1 unless very early crops of grapes are desired4 ,in other cases the centre of the vinery is planted with peach and nectarine trees for early forcing1 the branches of the trees being trained over a curved trellis1 and other peach and nectarine trees or vines1 planted in the house1 being trained against a trellis at the back4 ,the vines for the main crop are1 however1 planted on the outside of the house1 in a border prepared like that for the fruit trees1 but richer2 and their stems are brought into the vinery1 through holes left for that purpose in the front wall4 ,several compositions have been recommended for making a compost for a vine border2 but that most approved is1 two parts of turfy loam mixed with one part of very rotten dung or decayed leaves1 one part of lime rubbish1 and one part of road drift4 ,on the ,continent they frequently bury the parts cut off the vine in pruning1 in the border1 and this is said to make excellent manure4 ,vines are generally not planted in the border till about a year old1 and they are best struck from cuttings of one bud or eye each1 with about half an inch of stem left above and below the eye2 the cutting is then planted in a small pot 7#fj71 and covered with soil half an inch thick1 after which the pot is plunged to the rim in a common hotbed1 or into the tan-pit in the centre of the vinery1 covering it in the latter case with a hand-glass2 the object being to keep the young plant growing in a moist heat of #fj4 ,the young plants should be afterwards shifted into larger and larger pots1 as they require it2 and their stems1 which will grow rapidly1 should be trained either to a single stick or to a framework of sticks tied together1 according as the plant is wanted to be spreading or trained to a single stem4 ,if the eye has been a large and healthy one1 and the wood of the stem from which it was taken firm and well ripened1 the cuttings will grow rapidly4 ,care must be taken to give the young plant a gentle sprinkling of water every four or five days1 and to let it have plenty of air1 and not too much heat from the bed4 ,the water should be given at night1 and the glasses of the frame should be shut close immediately1 as the steam thus generated is found very beneficial to the young plant4 ,as when the plant is shifted the first time the stem1 or cane as it is called1 is generally six or eight inches long1 great care must be taken not to injure either it or the spongioles of the roots in shifting2 and1 as the stem or cane is of course always longer every time the plants are shifted1 additional care is required every time of performing the operation4 ,while the plant is in the hotbed1 the wires or tendrils1 and also the weak lateral shoots1 must be pinched off as fast as they are produced4 ,if the cutting was made in the first week of ,march1 and has been properly treated1 it will have a strong stem of ten or twelve feet long1 and perhaps more1 by the middle of ,june or the beginning of ,july4 ,many gardeners advise planting the vines out at this season1 as they say they grow more vigorously1 and form better wood1 with only their stems in the hothouse1 than when they are confined to the moist close heat of the bed4 ,other gardeners1 however1 keep their young vines in the pots till the following ,february1 when the canes are generally five feet long1 and as thick as the little finger4 ,when the plants are put into the ground there should be one vine to each hole2 and1 as every hole is made opposite a rafter1 there is thus one vine allotted to every sash or light4 ,a shallow pit is made in the ground for each vine1 and1 the pot being either broken with the spade or the plant carefully turned out of it1 the ball of earth containing the roots is placed in the pit1 in such a manner as to leave the cane as nearly as possible in the same position as it occupied when the plant was in the pot4 ,the ball of earth is then covered with light rich mould about two inches thick1 and the stem of the vine is brought through the hole in the wall into the house4 ,this is an operation of some difficulty1 particularly if the cane be long1 and it is carefully wrapped up in matting or in hay-bands1 to prevent it from receiving any injury4 ,while the vines are in pots they are pruned1 so as to leave only the main shoot1 or at most two shoots1 in case one should be broken off2 and in the latter case1 as soon as the main shoot has been safely introduced and attached to the rafter1 the other is removed4 ,the side shoots are also taken off as they appear till the main shoot has reached nearly to the end of the rafter1 when its point is pinched off1 and the strongest of the side shoots are allowed to develop themselves4 ,if the vine was planted in ,may or ,june the same year the cutting was struck1 and nothing else is in the vinery1 it should be allowed to remain all summer with the glasses off1 and without fire heat2 in ,september1 however1 the glasses should be put on1 and enough heat applied to keep the temperature of the house at #ee or #fj1 but always giving air in the middle of the day1 in order to ripen the wood4 ,in ,december1 when the leaves begin to fall1 the vines should be pruned1 and they should then have a season of rest1 till the leaf-buds begin to swell in spring4 ,when only vines1 or vines and peaches1 are grown in a vinery1 it is easy to give this season of rest by leaving off all fire heat1 except what is necessary to keep out the frost1 till the middle of ,february2 but1 when pines are grown in the same house1 the stems of the vines are generally drawn out of the house during part of ,december1 ,january1 and ,february1 and kept on the outside carefully wrapped up in mats and hay-bands1 or laid along the ground and covered thickly with dead leaves and straw4 ,the vine border should always be covered in the same manner during frosty weather1 as neither stems nor roots should ever be exposed to a greater degree of cold than #dj4 ,when the vines are planted out in ,june1 they should not be suffered to bear any fruit that year2 but1 when they are not planted out till the ,february following1 they may be allowed to bear one or two bunches each the following summer4 ,in pruning the vine great care should be taken never to cut close to a bud or eye1 but generally to cut through the stem just in the middle of the internode or space between the buds1 or at least half an inch from the bud left4 ,the sap of the vine rises with great force2 and if the pruning be delayed till spring1 or if the cut be made too near the bud1 the sap will flow profusely1 and will very seriously weaken the plant4 ,english gardeners call this overflowing of the sap bleeding2 but on the ,continent they call it the tears of the vine4 ,there are three modes of pruning and training the vine2 but the best for vineries is what is called the spurring-in system4 ,this consists in training the plant with one long main shoot1 which is always suffered to remain1 and shortening the strongest of the side shoots to one or two eyes every winter1 and removing those that are weakly1 or that grow too closely together1 as the shoots left1 which are called the spurs1 should always be about twelve inches apart4 ,the time of beginning to force grape vines depends upon the season at which the grapes are wanted1 but the usual season is ,february4 ,the cane of the vine is then taken into the house1 if it has been wintered outside1 and carefully trained to the rafter1 the part next the ground being still kept wrapped round with hay-bands1 and the hole stopped close round the stem1 so as to prevent the vine receiving any check from the cold of the external air4 ,want of attention to this particular is very apt to produce a disease in the vines1 which ends in what is called shanking1 that is1 a shriveling of the short stems of the grapes after they have set4 ,the vine border has then its winter covering removed2 and1 after being forked over1 a coating is laid on of rotten dung1 two or three inches thick2 or1 what is better1 a coating is laid on of turfy loam chopped up1 and old lime mortar1 about two inches deep1 and on that a coating of rotten dung1 two inches thick2 over these may be replaced the coating of decayed leaves a foot thick1 and straw or reed mat1 which was laid on the bed during the severe frosts of winter4 ,the grand point is1 to keep the roots and part outside the house in the same temperature as that within1 or even warmer4 ,when fire heat is first applied1 the thermometer should be #ee at night1 and #fj or #fe in the day2 but the heat should be gradually increased as the buds begin to swell1 keeping the heat at night about #aj lower than that of the day till the flower-buds appear1 when the spurs are generally stopped about one bud beyond the flower-bud1 and the leaf-shoots1 which are opposite the flower-buds1 are each stopped at a single leaf4 ,the bunches must also be thinned1 and not more than nine or ten allowed to each vine1 if trained in the spur manner4 ,the heat of the house should now be about #hj by day and #gj by night1 and a little air should be given for half an hour every day1 whenever it can be done without lowering the temperature below #gd4 ,the hot-water pipes or flues should be frequently sprinkled with water when the vines are going out of flower1 and the grapes beginning to swell2 and the grapes in each bunch should be thinned out with a pair of scissors1 and the shoulders of the bunches tied up to allow the grapes to swell4 ,the house should now be at its greatest heat1 viz4 #he by day1 and #gd or #ge at night2 air should be given freely1 whenever it can be done without lowering the temperature below #gg2 and the hot-water pipes should be sprinkled with water six or eight times during the twenty-four hours4 ,when the fruit begins to change colour for ripening1 this sprinkling should be left off1 and air admitted freely1 even at night1 whenever it can be done without lowering the temperature too much4 ,during the whole of the forcing1 the border should be watered with dung water2 and1 as soon as all danger from frost is over1 the leaves and straw should be thrown off1 and the bed slightly forked over1 to admit the warmth of the sun to penetrate the earth1 and the air to reach the roots of the vines1 as unless the air is allowed to reach the roots the grapes will not set well4 ,if the forcing was commenced in ,february1 the grapes will be ripe in ,july and ,august2 the ,sweetwaters ripening first1 the ,hamburgs next1 and the ,west's ,st4 ,peter's and ,muscat of ,alexandria last4 ,when grapes are wished to be ripe in ,may or ,june1 the forcing must begin the first of ,december1 and pines may be grown with the same heat as will be required for the vines2 but1 when this is the case1 the vines must have an artificial winter given to them1 by ceasing all fire heat as soon as the fruit is cut1 and taking off the sashes2 the stems are afterwards kept in the shade1 and as cool as possible through ,september and ,october1 and they are pruned in ,november4 ,when1 on the contrary1 grapes are not required before ,september1 very little forcing is requisite2 but the bunches of grapes must be carefully thinned1 and not more than ten or twelve bunches should be allowed on each vine4 ,when the vines are in flower and the fruit setting1 the house should be kept close1 and the pipes or flues frequently sprinkled with water2 as a hot dry air makes the calyx shrivel up before the pollen has reached the ovary1 and1 when this is the case1 the grapes will be small and frequently without stones4 ,it would take too much space to explain to you the other methods of training and pruning1 and ,i need only say that the long method1 which is the only one except the spur system in general use1 consists in cutting out the old wood every second year1 and supplying its place with wood of the previous season's growth4 ,you will thus see that the principal points to be attended to in the culture of the vine are3--#a4 ,to prune the plants so as to prevent them from forming too much wood1 but not to cut too near the buds2 #b4 ,to keep the roots and collar of the plants1 when forcing begins1 at the same temperature1 or nearly so1 as the upper part of the stems2 #c4 ,to admit air to the roots as soon as all danger is over from frost2 #d4 ,to thin both the branches and grapes properly and in due time2 #e4 ,to keep the air of the house moist when the fruit is setting and swelling2 and #f4 ,to give the plants a proper season of rest4 ,pines are propagated by crowns1 that is1 the bunch of leaves on the upper part of the fruit2 or suckers which form by the side of the old plant4 ,these are potted in small pots in proportion to their size1 in a soil composed of seven eighths of pure loam and one of silver sand2 and plunged about two thirds of their depth into a bed of tan1 at the heat of about #ie in the bed1 and the usual heat of a forcing-house in the atmosphere1 if grown in the vinery4 ,young plants are sometimes grown without pots in propagating-pits2 from which they are transferred1 after being repotted1 to what are called succession pits2 and1 after remaining there a long time1 they are either removed to the tan-pit in the vinery to fruit1 or to fruiting-pits4 ,i shall not attempt to give you directions for their culture during all these changes1 which take up a great deal of time2 ,jamaica pines being two years before they are ready to cut1 ,providence pines about twenty or two and twenty months1 and ,queen pines sixteen or eighteen months4 ,your only chance of growing pines is1 therefore1 not to have them till they are put into fruiting-pots2 these are plunged into the tan-pit in the vinery in ,february or ,march1 when the forcing of the vines begins2 and afterwards they will require no other care than watering them frequently1 and keeping the atmosphere moist1 to make the fruit swell4 ,pine-apples are sometimes grown without pots1 in peat soil1 through which pipes of hot water are carried so as to heat the earth to #ie1 while the atmosphere is kept moist1 and decayed leaves are laid on the surface and drawn up round the plants4 ,in this way1 ,queen pines have been grown to the size of five or six pounds1 and ,new ,providence pines from twelve pounds to fifteen pounds4 ,when peaches are forced in a vinery1 the trees should be three or four years old before they are put into the house4 ,the best kinds are1 the ,grosse ,mignonne1 the ,royal ,george1 the ,bellegarde1 and the ,late ,admirable2 and1 where only one kind is wanted1 the ,bellegarde is preferred1 as it is not so liable to the mildew as the others4 ,the best kinds of nectarine for forcing are the ,elruge and the ,violette htive4 ,if the forcing begins in ,december1 the fruit will be ready in ,may4 ,the leaves should be frequently syringed with water at the temperature of the house2 and1 in other respects1 the culture is the same as for peaches in the open air1 and the forcing the same as for vines4 ,the greatest objection to growing peaches in a vinery is1 that the shade thrown by the leaves of the vines prevents the proper colouring and flavouring of the fruit4 ,standard fruit trees should never be planted in a kitchen-garden1 as from their drip and shade it is impossible to grow good culinary vegetables under them2 while1 on the other hand1 the constant digging and movement of the soil required for culinary vegetables1 make the roots of the trees descend so far that they get beyond the reach of the air1 and can never produce good fruit4 ,dwarf standards are fruit trees grafted near the collar of the plants1 and trained in various ways to form bushes rather than trees4 ,sometimes a hoop is placed inside1 and the branches are trained into a cup-shape2 at others1 the branches are formed into a kind of umbrella2 and1 at others1 they are trained into the shape of a distaff 7en quenouille71 or like a pyramid4 ,all these and many other modes of training dwarf standards may be seen at the ,london ,horticultural ,society's ,garden at ,chiswick3 but only pears1 apples1 and dwarf cherries are treated in this manner2 and1 though they are convenient to gather the fruit from1 they are in so unnatural a state as to be subject to canker and other diseases1 and seldom live long4 ,espalier trees are subject to the same objections1 as they are in a still more unnatural state than dwarf standards4 ,the hardy kernel and stone fruits are therefore best grown in an orchard1 and ,i shall now say a few words on their treatment4 ,apples are the most useful of all fruits1 and there are three distinct kinds1 the dessert or eating apples1 the kitchen or baking apples which fall or become soft in cooking1 and the cider apples which are good for nothing but cider4 ,apple trees are generally grafted on crab stocks2 and1 when they are planted1 the collar should be raised a little above the soil1 as if it is buried the tree will very probably become cankered1 or affected with the ,american blight4 ,canker is sometimes cured by cutting out the cankered part1 and admitting air to the roots2 and the insect called the ,american blight may be removed by washing the tree with a brush and soft soap and warm water1 or by plastering it over with a mixture of stiff clay and water4 ,pear trees are very apt to send their roots down to a great depth1 and then cease bearing2 so that it is desirable to keep the roots near the surface by mulching with manure or dead leaves4 ,the fruit is produced on spurs1 and when pear trees are grown against a wall they are trained horizontally1 with short projecting branches or spurs4 ,pear trees against a wall are very apt to bear their fruit in clusters1 and to leave a great part of the tree barren2 and this arises from their flowers having naturally very little pollen1 and1 where the flowers are exposed to great heat1 the pollen drying up without fertilising the stigma4 ,the best remedy is to syringe the branches occasionally1 and to shade them when in blossom4 ,the quince thrives best near water2 as does the medlar4 ,mulberry trees are best planted on a lawn1 for the convenience of picking up the fruit clean from the grass2 as it falls as soon as it is ripe4 ,plums and cherries require no particular care when grown as standards1 except to be sparing in the use of the knife1 as both trees1 when wounded1 are very apt to produce gum2 and this1 which is an unnatural exudation of the sap1 similar to the bleeding of the vines1 is very injurious to the trees4 ,the almond is a kind of peach tree1 with a leathery fruit instead of a juicy one1 the almond being the kernel of the stone4 ,the bitter almond abounds in ,prussic acid2 but this powerful poison scarcely exists in the kernel of the sweet variety4 ,almond trees are generally grafted on plum stocks2 and they should be grown in a dry soil and a sheltered situation1 as the branches are brittle and apt to be broken off by high winds4 ,when almond seeds are sown1 the sharp end should be pressed downwards2 and the young plants should not be transplanted except when absolutely necessary1 as they have very long tap-roots4 ,when the almond is planted for ornament it should have a back-ground of evergreens1 as its flowers appear before its leaves4 ,the walnut1 being a spreading tree with large leaves1 should only be planted where no injury will be sustained by a deep shade being cast upon the ground2 but it must be observed that its leaves are disliked by all cattle1 and are injurious to cows4 ,in pruning it the tips of the branches should be taken off1 to make them throw out fruit-bearing shoots4 ,sweet chestnuts are always propagated by seeds1 and never grow well unless the soil contains a portion of sand4 ,the wood is worthless when old4 ,both walnuts and chestnuts are generally planted in the park4 ,the fruit shrubs grown in gardens may be considered to include the elder1 the berberry1 and the filbert1 though these are frequently called trees4 ,the elder and the berberry will grow anywhere1 and require no particular care in their culture2 the filbert is only a variety of the common hazel1 and both are generally grown on the borders of walks1 where they are planted from five to ten feet apart1 according as they are to be trained upright or spreading4 ,as the fruit is produced on the young shoots1 the bush should be kept open and trained in the cup fashion1 in order that the main branches may throw out short young wood4 ,filberts are propagated by sowing the seeds2 and hazel trees by suckers1 which they throw up in abundance4 ,gooseberries are generally propagated by cuttings1 which strike easily2 and they should be grown in soil which is well drained1 and well manured by a coating of rotten dung being laid upon it every third year4 ,the bushes should be planted in rows eight or ten feet apart1 the plants being about six feet from each other4 ,they should be pruned twice a year2 in the winter to remove the branches not likely to produce fruit1 and early in summer to remove those shoots that are not likely to ripen4 ,the fruit is produced partly on the old and partly on the young wood1 and it should be thinned when gathered green for pies and puddings1 by taking only a few from each bush1 instead of gathering all that may be wanted from one4 ,currants are raised from cuttings generally about a foot long1 all the buds from which are taken off1 except five or six at the top2 and the cutting is then firmly fixed in the soil about six inches deep4 ,the currant bears chiefly on spurs of the old wood1 so that these only are generally left in the winter pruning4 ,the currant is very hardy1 and will grow in any soil or situation1 even under the drip of trees4 ,raspberries always bear on the young shoots1 so that the art of pruning them consists in cutting out the old wood4 ,they are propagated by suckers1 and thrive best in a light rich soil1 and an open situation4 ,the cranberry is generally grown in moist soil or peat earth2 but it may be grown in beds in the common garden like the strawberry4 ,when cranberries are once planted they require no after care1 except removing the runners when they extend too far4 ,having now1 ,i believe1 told you a little1 though ,i confess not much1 of all the kinds of trees and shrubs usually grown in this country for their fruit1 ,i have only to say a few words of strawberries and tart-rhubarb1 and then ,i think ,i shall have given you all the information you will require for so small a garden as yours4 ,strawberries are rather difficult plants to give directions for1 as they succeed apparently equally well with different kinds of treatment4 ,it is certain1 however1 that they like a deep rich soil1 well manured2 and that1 when a new strawberry bed is planted1 the ground should be trenched at least two feet deep1 and a good deal of rotten dung 7the dung from an old hotbed is best7 should be mixed with the soil4 ,some persons make fresh strawberry beds every year1 and some every third year2 but strawberry beds will continue to produce for ten or twelve years1 if a thick coating of decayed leaves be put on the bed every winter1 and their remains forked into the bed in spring4 ,when a new bed is to be formed1 the strongest runners should be selected from the old plants2 and they may be planted in beds containing three rows each1 eighteen inches apart1 the plants being about twelve inches apart in the line4 ,alpine strawberries may be raised from seed1 and will fruit the first year4 ,the ,pine is an excellent strawberry for flavour1 but ,keen's seedling is the best for general use4 ,the ,hautbois requires a great deal of manure1 and1 as the male and female flowers are on different plants1 nearly one half the plants in a bed are unproductive4 ,strawberries grow very well on banks facing the south or south-east1 or on little terraces supported by walls1 but in these situations they must be regularly watered twice a day4 ,strawberry plants never produce good fruit unless they have abundance of leaves1 as shade is essential to the fruit being juicy and of a good flavour4 ,most gardeners take off the runners in ,august or ,september1 and plant them in nursing beds for the winter1 transplanting them to their proper beds in ,march4 ,tart-rhubarb is propagated by seed or by division of the root1 but the former method is generally considered the better4 ,when beds of rhubarb are to be formed1 the soil should be deeply trenched and richly manured1 and the seed then sown in drills two feet apart for the scarlet rhubarb1 and three feet apart for the larger kinds4 ,when the plants come up they should be thinned out so as to leave the plants about the same distance apart as the rows are asunder4 ,a few leaves may be gathered from each plant the second year1 but it is generally considered to strengthen the plants if no leaves are gathered from them till the third year4 ,rhubarb may be forced in the open garden by putting pots over it1 in the same manner as is done for sea-kale2 or the plants may be taken up and potted1 after which they may be placed in the kitchen near the fire and covered with matting or old carpet1 being watered every day with warm water4 ,,letter ,,xii4 ,,operations ,,of ,,gardening4--,,digging1 ,,forking1 ,,and ,,hoeing4--,,sowing ,,seeds4--,,taking ,,off ,,suckers4--,,making ,,layers ,,and ,,cuttings4--,,budding1 ,,grafting1 ,,and ,,inarching4--,,pruning ,,and ,,training4--,,disbudding4--,,manuring4- -,,keeping ,,fruit ,,in ,a ,,fruit-,,room4 ,digging is the first operation necessary in gardening1 as nothing can be done in the way of cultivating the soil till it has been first pulverised1 so as to allow the fine delicate roots of the plants to penetrate among its particles4 ,it is also necessary that the air should have access to the roots of plants1 as they depend for their nourishment almost as much on the carbon and other elements which they absorb from the air1 as on those which they obtain from the soil4 ,on this account it is necessary1 not only to dig the soil well before any thing is planted in it1 but also to fork it over occasionally whenever its surface becomes hardened and impervious to the air and rain4 ,when manure is applied also1 it is customary to dig it into the soil2 and ground is occasionally trenched in order to bring up fresh soil to the surface1 whenever the surface soil appears to be exhausted and to want renewing4 ,the operation of digging requires considerable strength1 as it requires first to be able to force the spade into the ground1 and then to raise as much earth as will lie upon the blade and turn it over4 ,it is1 however1 a fine healthy occupation1 not only from its calling the muscles into vigorous action1 but from the smell of the new earth being particularly invigorating2 and you might have a lady's spade1 with a smooth willow handle1 that will enable you to dig a small bed without much difficulty4 ,you will be surprised1 however1 to find1 if you try the experiment1 that there is an art in digging as well as in every thing else2 and that it is extremely difficult1 both to dig in a straight line1 and to make the ground look even tolerably level after it has been dug over4 ,raking1 though it appears so simple1 also requires considerable skill to make the ground look smooth and perfectly level4 ,forking is not so difficult1 as it merely requires to have the fork pressed into the ground1 and then pulled backwards and forwards1 so as to loosen a portion of the soil without turning it over4 ,there are two sorts of hoes3 the draw-hoe1 which is used for drawing up the earth to any plant that is to be earthed up2 and the thrust-hoe1 which is principally used for destroying weeds4 ,there are many varieties of both these forms1 but the common kinds1 ,i think1 you will find the best4 ,the most useful instrument1 however1 for you will be a trowel1 and this you will find indispensable1 as1 without it1 you will not be able either to transplant or pot a single plant4 ,some persons use what is called a transplanter1 to enable them when they take up a plant1 to remove it without disturbing the roots2 but1 as far as my own experience goes1 ,i think these instruments are more troublesome than advantageous1 and ,i prefer using a trowel4 ,you will also want a budding-knife1 and a sharp knife for making cuttings2 and you will find a pair of pruning-shears with a sliding-joint extremely useful for cutting off dead wood1 or removing any badly-placed branches4 ,plants are propagated either by seed1 or by division4 ,when they are to be propagated by seeds1 the ground must be either dug or forked over and made level4 ,it is then firmed by beating it with the flat part of the spade1 rolling it1 or in any other manner2 and the seeds are scattered over it1 if they are to be sown broad-cast1 and covered with earth the same thickness as themselves4 ,when seeds are to be sown in drills1 a narrow furrow must be made1 by drawing a stick along the ground in a straight line1 or in any other way so as to make the bottom of the furrow firm1 and the seeds must be dropped into it at regular distances4 ,the furrow is then filled in1 so that the seeds may be covered to the same depth as their own thickness2 and the earth is slightly pressed down1 and afterwards raked over4 ,larger seeds are sown in separate holes made by a dibber1 as are the sets of potatoes2 but the after processes are the same in all4 ,bulbs and tubers are also planted in the same manner2 taking care that the eyes of the tubers are uppermost1 and the flat part of the bulbs downwards4 ,in planting ,ranunculus tubers the claws should be downwards1 and if any are broken they should be cut off smooth with a sharp knife4 ,there are several ways of propagating plants by division1 viz4 taking off suckers1 making layers and cuttings1 and budding1 grafting1 and inarching4 ,propagation by suckers is very simple4 ,many plants have a portion of their stems under ground1 from the buds in which new upright stems rise into the air and fibrous roots descend into the ground4 ,it is thus only necessary to divide the horizontal underground stem by the spade1 or by opening the ground till the stem is found1 and then cutting it through with a knife1 and to take up the young plant which has sprung from it carefully and without injuring its roots1 cutting off the remains of the old plant before the new one is replanted4 ,suckers sometimes spring from the collar of the old plant1 and when this is the case they require more care in removing them1 to avoid injuring the plant from which they spring4 ,runners are suckers proceeding from horizontal stems above ground1 and offsets are the suckers of bulbs1 as they proceed either from the root-plate1 which is the compressed stem of the hyacinth1 or from the main body of the corm1 which is1 in fact1 the stem1 as in the crocus4 ,layers are produced by imitating the process of nature in making suckers2 as1 in making layers1 a joint of the upper stem is buried in the ground1 and kept moist to induce it to throw out roots2 the buried stem being generally slit or twisted at the joint1 so as to prevent the return of the sap1 and to occasion it to expend itself in roots instead of circulating in its ordinary way through the branch4 ,as soon as a layer has produced roots it becomes the same as a sucker1 and may be treated in exactly the same manner4 ,cuttings are portions of a plant cut off just below a bud1 and buried in the earth to induce them to throw out roots2 which is done most effectually by exposing them to warmth and moisture1 and shading them from the light1 as that has a tendency to draw the sap towards the leaves1 whilst warmth and bottom heat dispose the cuttings to throw out roots4 ,on this account cuttings always strike most readily when the pots1 in which they are planted1 are plunged into a hotbed1 and covered closely with a hand-glass4 ,it must be observed in making cuttings1 that they ought in most cases to consist of two buds2 from the lower one of which the new roots are to spring1 while the upper one is to produce the stem of the new plant4 ,cuttings must always be made quite firm at the base2 and they generally strike most readily when the bottom of the cutting1 which is cut through a joint and quite flat1 rests against a piece of the drainage1 or even the bottom of the pot1 being in both cases pressed so closely against its earthenware support as to exclude the air4 ,when a cutting is made1 most of the leaves are removed1 as the evaporation from them is greater than the plant can support while it is without roots4 ,cuttings of succulent plants are generally laid upon a shelf to dry before they are put into the ground1 as if this is not done the wounded part is apt to become rotten1 and to decay4 ,cuttings are generally struck either in sand or very light earth1 in order that the young roots may meet with as little obstruction as possible4 ,pipings are portions of pinks and carnations pulled asunder at a joint instead of being divided with a knife1 and afterwards planted1 and treated exactly like cuttings4 ,budding is taking off a single bud or eye1 called a scion1 from one plant1 and inserting it in another plant called the stock4 ,this operation is generally performed in ,july or ,august4 ,in the first place1 a slit is made on each side and above and below a leaf which has a healthy bud in its axil1 that is1 just between the foot-stalk of the leaf and the branch on which it grows4 ,the bark of the branch containing the bud and the leaf is then detached from the branch1 by passing under it the bone handle of the budding-knife1 which is made flat and thin on purpose1 and raising it gradually up4 ,if the bark has been raised carefully and properly1 there will generally be a little bit of wood just under the bud1 which must be carefully taken out1 so that not the smallest particle of wood is left on the under side of the bark4 ,a long slit is then made in the bark of the stock1 with a cross slit at the top1 and1 the bark being gently raised at each of the corners made by the intersection of the long slit and the horizontal slit1 the piece of bark with the bud attached is carefully introduced under the bark of the stock1 which is closed over it1 and bound tightly with a bit of bast mat1 in order that the bark containing the new bud may be pressed as closely to the wood of the stock as possible4 ,if the operation has been properly performed and the bud was a healthy one1 it will soon begin to swell2 and1 when it does so1 it will push off the foot-stalk of the old leaf that was taken off with it1 so that when this foot-stalk falls it is a sign the bud has taken4 ,when the bud has developed itself into leaves1 the ligature should be loosened to allow the branch of the stalk to expand4 ,the operation of budding requires a good deal of nicety3 first1 to avoid wounding the wood of the stock in slitting the bark2 and1 secondly1 to make the bark of the scion fit quite closely to the wood of the stock1 as1 if the least vacuity is left between them1 the bud will wither instead of beginning to grow4 ,grafting differs from budding1 in the scion consisting of several buds instead of one4 ,it is also performed at a different time of the year2 as ,march and ,april are the proper seasons for grafting1 whereas budding is never performed till after ,midsummer4 ,in grafting1 sometimes the head of the stock is cut off1 and sometimes only the branch1 and the scion is selected according to the size of the part to which it is to be attached4 ,when the scion and the stock have been both chosen1 they are cut slantingly1 so that one may fit into the other2 and care being taken that the bark and soft wood of the two unite1 at least on one side1 the two pieces are bound together1 and the ligature is covered with what is called grafting clay1 that is1 a mixture of stiff clay1 with a fourth part of fresh horse-dung1 and a small quantity of cut hay4 ,another kind of grafting clay is composed of equal parts of stiff clay and cow-dung4 ,it is of very little consequence whether the scion and the stock are of the same diameter1 provided they are so cut and fitted1 as to leave no vacuity between them1 in those parts where the union is to be effected2 and1 to keep them quite closely attached to each other1 it is customary to form a tongue1 or little projecting part1 by making a slanting cut in the scion1 and to make a corresponding slit in the stock to receive it4 ,there are several kinds of grafting2 but that which ,i have described1 and which is called whip or tongue grafting1 is the most common1 and it is always performed with the firm or ripened wood4 ,there is1 however1 another kind of grafting1 now becoming common in the nurseries1 which is performed with the young1 or unripened wood1 and this is called herbaceous grafting1 because the parts of the stem with which it is performed are as succulent as the stems of herbaceous plants4 ,in this kind of grafting1 the shoot of the stock is broken off about two inches below the point1 and all the leaves are taken off except two1 one on each side1 which are left to draw up the sap4 ,the stock is then split with a very sharp knife between the leaves left on it2 and1 the base of the scion having been cut into a wedge-shape1 it is fixed into the cleft made in the stock1 which is bound tightly up with strips of cerecloth1 or coarse cotton cloth covered with grafting wax1 made of equal parts of turpentine1 bees' wax and rosin1 with a little tallow1 melted together4 ,sometimes plants1 especially camellias in pots1 are grafted in this manner1 and placed in a hothouse under hand-glasses1 and the pot surrounded with moss1 to keep the cutting as close as possible4 ,this mode of grafting is of ,french origin1 and it is called la greffe etouffe4 ,inarching bears considerable resemblance to layering1 as it is performed without separating the part which is to form the new plant4 ,a branch is bent from a living plant1 and partly cut through1 and1 the tongue thus formed being introduced into a slit made in another plant1 the two are bound closely together4 ,it is obvious that this mode of grafting1 which is called inarching1 can only be practised with plants in pots1 as it requires the two plants that are to be united to be brought close together1 and to remain so till the graft has taken effect4 ,you must observe that1 in all kinds of grafting and budding1 there must be a considerable degree of resemblance between the scion and the stock1 for the graft to take effect4 ,thus1 though one stoned fruit may be grafted on another1 such as the almond or peach on the plum1 a stoned fruit cannot be grafted on a kerneled fruit1 such as a plum on an apple or a pear4 ,in the like manner1 an apple cannot be grafted on an orange1 which was formerly supposed to be done1 to produce a pomegranate2 nor a rose on a black currant1 which it was formerly believed would produce a black rose4 ,it is true that plants are sometimes sold in ,italy which appear to have been unnaturally grafted1 such as a rose upon an orange2 but it will be found1 when closely examined1 that the pith of the orange has been artfully scooped out1 and the stem of the rose tree introduced into the hollow space thus formed1 through a hole made in the stem close to the root4 ,in this way the two plants may appear to be one for some time2 as the stem of the orange tree will live and produce leaves two or three years after the pith is removed1 provided the operation has been performed carefully4 ,the other operations of gardening are pruning and training1 and1 as ,i have already spoken of these when treating of the different trees1 ,i have only to add here that the great art in pruning is to give a clean sloping cut without bruising the bark1 as nature will make an effort to cover the wound if the edges of the bark are left in a healthy state4 ,the use of a sloping cut is1 to prevent the water from lodging on a wounded part4 ,trees should never be cut in a hard frost2 and as little as possible in summer1 as every branch taken off while the plant is in a growing state excites it to make fresh efforts to throw out new shoots4 ,many persons look over their trees in summer1 and rub off all the buds which they think likely to produce useless shoots2 and this practice1 which is called disbudding1 is a very good one1 as it prevents the tree from wasting its strength unnecessarily4 ,the principal object to be attained in training a fruit tree is1 to make the plant produce as much fruit as possible2 and for this purpose the branches are bent backwards and forwards to cause obstructions in the sap1 as it is only from places where there is an accumulation of sap that flowers and fruit are produced4 ,another object in training standard trees is to let the air into the centre of the tree1 so that it may ripen the wood2 and a secondary object in training trees against a wall is1 that every part of the wall may be covered4 ,i cannot quit the subject of gardening without saying a few words on manures4 ,the object of manuring ground is1 to supply the soil with certain properties which are necessary for the nutrition of the plants1 and this is done partly by mixing with it some kind of animal or of vegetable manure1 and partly by adding some earth1 in which the soil of the garden may be deficient4 ,the new manures which have lately been so fashionable are of both kinds3 guano is the dung of sea birds1 which has been accumulating for ages on islands off the western coasts of ,africa and ,south ,america2 and nitrate of soda and ,humphrey's compound are mineral substances which are very efficacious in promoting vegetation4 ,the best vegetable manure is formed from decayed leaves1 and this is a manure which may always be used with perfect safety2 whereas the others are very injurious if used in too huge a quantity4 ,no kind of animal manure should be used in a garden 7except for making hotbeds7 till it is thoroughly decayed and all fermentation is gone off2 as while it is in process of decay the gases it evolves are decidedly hurtful to plants4 ,those manures which abound in nitrogen1 such as stable manure and the dung of birds1 are the strongest and most dangerous2 as if used incautiously they will blacken and shrivel up the leaves of the plants to which they are applied4 ,guano and pigeon's dung are very much alike in their properties1 and both are of an extremely caustic nature2 so that they should only be used in very small quantities1 or be very much diluted4 ,one ounce of guano to a gallon of water is a common proportion2 or the guano may be mixed with six or seven times its own bulk of loam1 peat1 or charcoal1 and dug into the ground before the crops are sown3 if applied afterwards as a top dressing1 it should be either in wet weather1 or the soil should be well watered4 ,charcoal is very efficacious in some cases1 but it appears variable in its action2 as sometimes it produces scarcely any effect4 ,nitrate of soda and saltpetre act principally by supplying a particular kind of earth to plants that are in want of it1 and of course will not suit all plants2 but they are also of service in keeping the earth moist1 and this1 when not carried to an excess1 is always useful4 ,when it is wished to keep plants constantly in a growing state1 the soil should be rendered rich1 and the plants should also be watered frequently1 so as never to suffer the soil to become quite dry2 equal care being taken to keep it free from stagnant water1 which would rot the roots4 ,when1 however1 the plant is to be hardened1 to stay out the winter1 it should be kept as dry as possible1 and no manure should be applied for some time previously to the cold weather setting in4 ,nothing is less generally understood than the use of manures4 ,they are in fact food2 and should not be given to plants in excess1 any more than children should be crammed with food4 ,starving and repletion should both be carefully avoided2 and the great art of the cultivator is shown in supplying plants with food only when they need it4 ,too much water will sometimes produce leaves and stems instead of fruit and flowers2 and shoots of great luxuriance very frequently do not ripen1 and are killed by the first frost4 ,after telling you how to grow fruit1 ,i must next tell you how to keep it4 ,a proper fruit-room should be fitted up with broad shelves1 or wooden trays with rims in front to prevent the fruit from falling off1 and divided into compartments for the different kinds4 ,there is generally a large table in the centre for sorting the fruits1 and a thermometer should be hung on one side to regulate the temperature4 ,according to ,dr4 ,lindley1 the essential points for a fruit-room are1 a low and steady temperature2 dryness to a certain point1 for apples are found to keep best in a rather damp atmosphere2 and exclusion of the external air3 to this he adds1 that it is necessary to keep the fruit in comparative darkness1 to prevent it from becoming shriveled and ripe prematurely2 that the temperature of the room should not be much above #dj2 and that the shelves should be of white deal1 as that wood does not give an unpleasant taste to the fruit4 ,fruits keep best when laid separately1 so as not to touch each other2 and sometimes pears may be kept by packing them in fern1 and grapes by packing them in jars in sawdust4 ,walnuts and chestnuts should be kept in rather a moist place1 and covered with fern to exclude the air as much as possible1 as they are much injured if they are kept too dry4 ,i may here mention that when sweet chestnuts are sent to the table1 they ought always to be boiled first1 and roasted afterwards2 as1 if roasted without previously boiling1 it is scarcely possible to cook them sufficiently to make them wholesome1 without burning them4 ,after they have been boiled1 before they are put down to roast1 care must be taken to prick the skins2 as1 if this is neglected1 the chestnuts will fly about in all directions as soon as the outer skin becomes parched4 ,,book ,,iii4 ,,domestic ,,animals4 ,,letter ,,xiii4 ,,quadrupeds ,,kept ,,for ,,amusement4--,,horses ,,for ,,riding ,,and ,,driving ,,in ,,pony ,,carriages4--,,mules1 ,,zebras1 ,,quaggas1 ,,and ,,donkeys4--,,dogs ,,and ,,cats4 ,i am delighted1 my dear ,annie1 to find that you are fond of riding4 ,there is something noble and invigorating in the exercise4 ,if your horse is tractable and docile1 you will soon begin to consider him as your friend2 and if he is refractory1 you will feel a pride in being able1 by skill1 to conquer a powerful being possessing strength so superior to your own4 ,i like to see a lady ride well and fearlessly2 and1 in short1 the only drawback ,i can find to the pleasure your letter gave me is1 the somewhat mysterious malady of your horse1 on which you consult me4 ,you say that1 though a fine spirited creature when you are on its back1 it appears dull and stupid when first brought out1 and that it shuffles against things as if it were half-blind4 ,you say you have consulted a veterinary surgeon1 who says that there is no disease in the eyes1 so that ,i suspect the evil lies where you have probably never thought of looking for it1 viz4 in the stable4 ,if your stable is dark1 the mystery is explained at once2 and ,i think it is very probable that this may be the case1 as you tell me that your horse is kept in a stable apart from the rest1 that it may be taken more care of4 ,i believe1 indeed1 that more of the diseases of horses depend on the stable than is generally imagined4 ,if the stable be dark the eyes are affected2 and if it be damp the horse is liable to catch cold2 and coughs1 inflammation of the lungs1 and finally broken wind1 are the results4 ,another evil in many cases arises from the stable that you would not readily think of1 and that is1 if the doorway is too small and the posts on each side of it sharp-edged1 the hair of the horses is frequently injured in going in and out4 ,horses are1 in fact1 much more delicate than is generally imagined1 and many of the diseases with which they are afflicted arise from a want of proper attention to their comforts4 ,on this account1 the first thing in the management of a horse is1 to see that its stable is spacious1 light1 well aired1 and dry4 ,in attending to the latter point1 however1 care should be taken that it is kept dry by a drain in the centre and at the back of the stall1 and that the paving is as nearly level as possible4 ,it has for some years past been the fashion to make the pavement of stables slope so considerably towards the door that the horse's fore-feet stand much higher than his hind feet2 and this is not only a most uncomfortable position for a tired horse1 but it is very apt to bring on diseases in the fore-feet and legs4 ,it is also of great importance that the stalls should be large enough to allow each horse room to turn himself1 and to lie down comfortably in any position he may fancy4 ,we all know what a comfort it is when we are tired1 to stretch ourselves out how we like2 and a hunter turned into a loose box1 after a hard day's work1 will often be found lying with his legs stretched out like a dog1 instead of having them doubled under him as horses are obliged to sleep when confined in narrow stalls4 ,it is a great advantage when there is a wide space between the stalls and the door1 as it prevents the wind from blowing directly upon the horses every time the door is opened4 ,it is also best not to have the stable in an exposed situation1 but to have it so placed that it may be sheltered by some other building from the north and east winds4 ,the loftiness of the stable is another very important point4 ,it is the custom in many places to have the hay-loft over it2 but this is bad in every point of view1 as it not only makes the ceiling of the stable low1 and by confining the air renders the horses liable to take cold every time the door is opened1 but the dust and seeds from the hay are apt to fall from the loft whenever the horse is supplied with hay1 and to injure him by getting into his eyes4 ,i am fully aware when ,i am saying this1 that you can neither alter the position of your stables nor make them larger1 without more expense being incurred than your husband would perhaps approve of4 ,i do not1 however1 think that he would object to having an additional window made1 or to adding to the height of the stable by removing the floor of the loft1 particularly if there be any small room adjoining the stable in which the hay can conveniently be kept4 ,a great deal1 also1 may be done by cleanliness4 ,whenever the horse is out1 the stable should be thoroughly cleaned and the windows opened1 and whenever there is an opportunity the rack and manger should be well cleaned and scoured with a brush4 ,it is1 however1 important that the stable should be dry when the horse returns to it4 ,in some places stables are warmed by flues or hot-water pipes1 or by a fire being kept in the harness-room adjoining2 and1 when there are no means of this kind1 the stable may be kept dry by having a lamp constantly burning in a lantern suspended from the roof4 ,it is1 indeed1 said that any stable1 however damp1 may be dried with this expedient in twenty-four hours2 and that a similar lamp hung in the harness-room will be sufficient1 without fires1 to keep the harness uninjured for years4 ,a great deal of the comfort and health of your horses must1 however1 depend on the care and attention of your grooms4 ,nothing is more injurious to a horse than to be kept standing on his litter all day4 ,to use the words of an exceedingly clever writer on the subject 7,sir ,george ,stephens71 it makes the hoof brittle2 dries up the sole1 and destroys its elasticity2 cankers the frog1 and is a common cause of grease and swelled legs4 ,if1 on the other hand1 the dung is regularly removed1 and the dry and clean straw carefully separated every morning1 and placed under the manger till wanted1 the stable is free from unpleasant smells1 and about half the quantity of clean straw will be consumed4 ,horses should always be cleaned in the open air1 if the weather will permit2 as they frequently hurt themselves against their stalls when cleaned in the stable1 and sometimes acquire a habit of crib-biting4 ,many horses have skins so fine as to be unable to bear the use of the common curry-comb1 and these horses should be cleaned with brushes the bristles of which are of uneven length4 ,good cleaning is a most essential point in the management of a horse2 and the horse ought to be so clean as not to soil your hand1 or your pocket-handkerchief1 if drawn over his back4 ,another point to be attended to1 after a horse has had unusual work1 is1 to let the groom rub his legs down well1 particularly his back sinews3 each leg should be rubbed for at least ten minutes4 ,when horses come in warm1 with their legs very dirty1 they should not be washed immediately1 but they should be rubbed dry with straw1 and only some of the dirt taken off with a dry brush4 ,the feet should1 however1 be examined1 and any stones that may be in should be picked out1 and the soles of the feet washed4 ,a horse1 when very hot1 should also not be covered with a cloth1 till he has been rubbed dry with straw4 ,washing the legs of a horse with cold water1 when the horse comes in hot and dirty1 is sure to give a sudden chill2 and putting on a cloth1 while the hair of a horse is wet from the effects of violent exercise1 sends the perspiration in1 and is sure to lay the foundation for disease4 ,when a horse is very hot1 he should be rubbed for half an hour before any cloth is put on at all2 and then1 if the heat of the horse break out into moisture again1 the horse should have a second rubbing1 after which he should be covered with another quite dry cloth4 ,the coat of a horse generally becomes thick and shaggy in winter1 and when it does so the horse may with perfect safety be clipped1 and indeed it will be an advantage1 as the hair1 if short1 is much easier dried when wet1 and can be more thoroughly cleaned4 ,great care1 however1 must be taken to protect a horse when newly clipped from cold2 and1 should the weather be severe1 the horse not only ought to have an additional cloth on in the stable1 but his legs may be bandaged with flannel rollers4 ,the feet of a horse should be stopped every other night with a mixture of clay and cow-dung1 and this1 and anointing the hoof with tar in hot weather1 will keep the horny part of the foot moist and elastic4 ,a great improvement has taken place in shoeing horses within the last few years1 by interposing a thick piece of leather1 and1 in some cases1 of ,india rubber1 between the iron shoe and the hoof of the horse4 ,horses should always be fed and exercised regularly4 ,if the hay be cut1 less will be wasted2 and if the oats be bruised and mixed with cut straw1 three feeds a day will generally be sufficient instead of four4 ,if the servants complain of the additional labour of bruising the oats1 a mill may be procured for that purpose1 which will cost a mere trifle1 and the turning of which will afford employment for the poor4 ,it is seldom advisable to give a horse that is only moderately worked beans1 but it should never be stinted in its water1 except when going out4 ,if horses are kept short of water1 they will drink too much when they have an opportunity2 and thus often injure their wind4 ,when a horse is over-tired1 and refuses his corn1 he will frequently take a mash of oatmeal and water1 particularly if slightly warm1 and nothing can be better for him4 ,when a horse is slightly indisposed1 ,i would not advise you to put him immediately into the hands of a farrier4 ,most country farriers are ignorant people1 who have a certain set of recipes which have been handed down from father to son1 and who are as far behind the present age as ,culpeper1 when he recommends ointments of certain herbs gathered under ,mercury to be kept in every house1 as a sovereign remedy for all complaints1 even broken bones4 ,it is said that horses thrive most if they have always a lump of salt and another of chalk in the manger4 ,many persons turn a horse out to grass to cure a cough1 but this generally only makes matters worse1 if the horse has been previously kept in the stable4 ,when a horse has taken cold1 he may frequently be cured by stopping his corn and giving him mashes of thin gruel and bran for a few days4 ,slight feverish symptoms1 which often attend a cold1 and are known by the nose feeling hot1 the eyes looking dull1 and the coat rough1 with loss of appetite1 may generally be cured by similar means1 with a dose of two drachms of aloes for a horse1 and somewhat less for a pony4 ,if these means are not sufficient1 the horse may be bled2 but1 if it still continues ill1 a veterinary surgeon must be sent for4 ,for a bruised leg or a light strain a common bread poultice may be applied2 a large coarse stocking being drawn over the leg first1 and then the poultice put into it so as to lie on the diseased part4 ,should a horse break his knees1 the part ought to be washed with warm water and a sponge1 to remove any dirt or gravel2 and then a little unsalted lard or butter should be applied1 with a little powdered alum in it if the wound be large2 and1 taking care to make the hair lie as smooth as possible1 a bit of linen should be laid on the place1 and kept on with a knee-cap1 not tied too tight4 ,if the knee be bruised as well as cut1 a poultice should be applied1 and changed two or three times a day2 but on no account use gunpowder1 which is a favourite remedy for broken knees with ignorant people1 as it only irritates the wound4 ,on no account keep a vicious horse4 ,do not believe what horse-jockeys or grooms may tell you of it being only play1 or being easily cured4 ,it is true that horses often become vicious through the teasing of grooms2 but vice1 when once shown1 is never thoroughly eradicated4 ,sir ,george ,stephens has some excellent observations on this subject4 ,a horse does not understand a jest3 tickling him or pinching him2 worrying him in the stall2 sometimes coaxing and then scolding him2 dressing him when feeding2 pushing him with the fork2 all play of this sort leads to retort1 which1 when it becomes habitual1 is incurable vice4 ,other faults in horses arise from the follies of riders4 ,a horse should be mounted steadily1 but promptly2 and when mounted1 should be allowed to walk away quietly for the first hundred yards3 instead of this1 nothing is more common than to see a man1 as soon as his foot is in the stirrup1 apply the spur and check the curb1 to show off his horse's spirit4 ,thus he becomes irritable and impatient the instant he is led out of the stable1 and sometimes acquires a habit of rearing and plunging before the rider is well settled in his seat4 ,some thoughtless blockheads can never pass a carriage 7particularly if there are ladies in it7 without the same ambition of display2 and hence the animal views the approaching carriage as a forerunner of punishment1 and resists every attempt to pass it4 ,in harness horses frequently acquire a habit of gibbing or swerving to one ride from inattention to the collar2 as if it galls the shoulder1 or presses on the windpipe1 which it often does when not made expressly for the horse that wears it1 he resists the draught2 and1 when punished for resistance1 he rears or kicks2 and1 if he thus vanquishes a timid driver1 he will repeat the trick till it becomes habitual4 ,many young men take pride in urging a horse forward1 and applying the curb at the same time to make the horse collect himself1 and pioff or make the coubrette2 or1 in other words1 prance and rear4 ,if1 when the horse is in this state1 the right rein be pressed1 the horse will passage1 that is1 cross his legs1 and go sideways to the right1 with his head bending towards the right2 but if the left rein be pressed also1 though not quite so strongly as the right1 the horse will perform the manuvre called the paule en dedans1 and will go sideways to the left1 bending and looking towards the right4 ,but without going through all the terms of the mange1 ,i may observe that most riding-masters advise their pupils to make the horse feel the rein2 and this1 which is called the bearing or appui1 is of the utmost consequence in good horsemanship4 ,there should indeed be a proper understanding1 if ,i may use the term1 between the horse's mouth and the rider's hand1 so as to make the horse obey the slightest indication from the rein4 ,all the movements of guidance in a good rider should indeed be so slight and gentle as to be almost imperceptible1 there should be nothing approaching to jerking or pulling2 but the horse should seem instinctively to obey the rider's will4 ,it is a very good plan to accustom your horse to your voice1 and to pat or caress him and give him occasionally an apple1 a piece of bread or a carrot1 speaking kindly to him at the same time4 ,horses may indeed be taught as many tricks as dogs1 and sometimes more4 ,i have known several instances of shooting ponies learning to open gates2 and ,i have heard of others who have been taught to pick up a handkerchief1 a glove1 or even a whip1 in their mouths1 and to turn their heads round with it1 so as to give it to their rider4 ,whenever you ride out1 take care that your hair is combed smoothly off your face1 and firmly twisted up behind2 your hat should also fit properly1 and be tied firmly under your chin1 not merely for the comfort it will give you1 but because1 if either your hair or your hat should feel loose1 and you should put up your hand to arrange them1 you might touch the horse with your whip1 or slacken your hold of the reins in such a manner as to expose yourself to the greatest danger4 ,it is hardly possible to give directions for holding the reins properly by words2 as you would learn better in five minutes by being shown1 than from a volume of descriptions4 ,i may1 however1 advise you to take care to sit in the centre of your saddle1 and not to hang by the left crutel of your pommel4 ,you should also take care to keep your body erect1 or slightly leaning backwards2 as1 if you allow yourself to lean forwards1 you will not only have an awkward air1 but be in danger of making your horse stumble1 by your weight being thrown too much upon its shoulders4 ,the reins look best when held only in the left hand1 while the whip is held in the right1 care being taken to carry it in such a manner as not to irritate the flank of the horse4 ,in modern side-saddles1 the right-hand crutel of the pommel is made very small2 but there is a third crutel added behind1 nominally for assistance in leaping1 but which is very useful in enabling a lady to keep her proper position in the saddle4 ,the stirrup is now considered of little use1 except to support the left foot1 and many of the best riding-masters make their pupils ride without one1 and to put their arms behind them1 while the master holds the longe and urges the horse to his speed4 ,when a lady can do this she has learned the art of riding1 and will be able to rise and fall with her horse without any apparent exertion1 and as if the fable of the ,centaur were realised1 and the horse and his rider had become one body4 ,the preserving of a proper balance is the most difficult part of horsemanship1 and it must be attended to in every movement that is given to the horse1 in accordance with the laws of motion in mechanics4 ,thus1 when the horse is urged forward1 the body should lean forwards likewise2 and when the horse is checked1 the body should be bent backwards4 ,a lady is said to have a good seat when she can see the right shoe of her horse in all his paces1 by only bending slightly forwards2 and when she has a good seat1 particularly if she be courageous and have presence of mind1 she will not easily be thrown4 ,it is1 however1 proper to know what to do in cases of emergency4 ,when a horse rears1 the rider should loosen the rein1 and press the weight of her body forward2 and when a horse kicks1 she should hold her body back and keep a tight rein4 ,when a horse will keep turning round several times1 he may generally be checked by pulling his head in the opposite direction to that in which he wants to turn2 and1 when a horse runs away1 the best way is not to attempt to pull him in1 but for the rider to direct all her energies to keeping her horse in the right course1 and retaining her seat4 ,when a horse shies it is from fear1 and he should be patted and encouraged2 and1 when a horse stumbles1 his rider should raise and support him by pulling in his head1 and at the same time throwing her body back4 ,i do not know whether you have a pony-carriage2 but1 if you have not1 ,i would advise you to get one1 as you would find it very useful in summer to drive round your park1 and to pay visits to your neighbours4 ,in a close carriage you see very little of the scenery1 and enjoy but little benefit from the air2 whereas1 in an open carriage1 you have more enjoyment of the beauty of the country than even in walking2 and you have every advantage from the air without running so much risk of taking cold1 as you would do if you were to open the windows of a close carriage4 propos to this1 ,i have often wondered that no better means have yet been contrived of ventilating a close carriage than opening the windows1 the draught from which is sure to give cold to some one4 ,surely a ventilator might be fixed in the roof1 and a little shutter contrived to slide below it1 when it was not wanted1 which might be moved by a string inside the carriage4 ,i have lately seen1 in the coup of a ,french diligence in the ,south of ,france1 a little opening just above the windows1 which was filled in with double toile mtallique1 or wire cloth1 so very fine as to admit but little light1 and no perceptible air1 and which was yet sufficient to prevent the glass from becoming covered with steam when all the windows were closed2 and something of the kind might1 ,i think1 be generally adopted4 ,but to return to your pony-carriage4 ,if you buy one1 take especial care that it runs light2 as it is not only a relief to the feelings to know that your horses have as light a weight to draw as possible1 but you will find the motion of such a carriage infinitely more agreeable than that of one which is dragged along with difficulty4 ,besides1 a pony-carriage that is intended only to carry a light weight1 and to run over smooth turf or a good road1 need not be built so strongly as a travelling carriage1 which is to convey luggage as well as passengers1 and which will be exposed to all the rough treatment it is likely to meet with at inns1 as well as the shaking it will probably undergo from the different kinds of roads to be driven over4 ,it is curious enough1 however1 that a carriage is rarely so much hurt by passing over pavement1 however much it appears to shake1 as it is by passing over bad roads1 the surface of which is uneven1 and by which the springs and braces are strained unequally4 ,the ,french postilions are so well aware of this1 that they always prefer rattling their carriages over the pav1 to driving on the side roads1 however smooth and inviting they may look4 ,in ancient times we are told the ladies had rods1 called pomelles1 fixed in the roofs of their carriages1 with a knob at the end to hold by1 in order to steady themselves when the carriage was jerked about by the deep ruts in the roads4 ,this was1 ,i believe1 about the time of ,chaucer2 and though we retain remnants of the custom in the lace-holders of carriages in modern days1 our carriages are now too well hung to render anything of the kind really necessary4 ,you are perhaps not aware that a carriage is hung exactly on the same principle as a hammock is suspended in a ship at sea1 viz4 to substitute a gentle and regular swinging motion for an irregular jerking one4 ,the principle of suspending carriages is as old as the time of the ,saxons2 but it has been reserved for modern days to break the force of inevitable jolts1 by such a variety of pieces of elastic steel or springs1 as to render travelling in a carriage as easy as gliding in a boat down a smooth river4 ,carriages1 such as those we have now in use1 are1 as no doubt you know1 quite a recent invention4 ,you remember the celebrated letter of ,henry ,,iv41 in which he says1 ,i cannot come to you to-day1 because my wife is using my coach2 and even in the time of ,charles ,,ii4 there were but fifty coaches in ,london and ,westminster4 ,now it would be rather difficult to count them1 and it would even be a more tedious task than ,i should like to undertake1 to enumerate their kinds4 ,i shall1 therefore1 content myself with mentioning the points that are of most importance in selecting a carriage4 ,the first thing to be examined is1 whether it possesses proper elasticity2 and this is generally tried by having the carriage shaken on its springs1 and observing whether it appears rigid or yielding to the vibrations of the motion4 ,all carriages ought to be built of ash1 which is at once the most elastic and the toughest of our ,english woods2 but1 as it is rather expensive1 cheaper woods are sometimes substituted4 ,it is also known that the narrower the tread of a carriage is1 that is1 the shorter the axle-trees are1 the easier will be the draught4 ,the springs should then be examined1 as the carriage runs lighter and is easier when the plates of the springs are of equal thickness1 though the largest plate is frequently made much thicker than the rest4 ,the stuffing of the carriage ought also to be examined1 as1 if the material with which it is stuffed be not left sufficiently loose to be elastic1 a stuffed carriage will be nearly as hard and as uncomfortable to ride in as a carriage which was formed only of bare boards2 and care should be taken that the seats are made sufficiently wide and low1 and far enough apart not to cramp the legs4 ,it is a great point1 as regards the appearance of a carriage1 that the horses should be suited to it4 ,the most elegant little carriage in the world would look ridiculous if drawn by a pair of heavy cart-horses2 and when a very heavy-looking carriage is drawn by ponies1 or very light blood-horses1 the unpleasant impression produced by the incongruity is increased by a feeling of pain at seeing such noble creatures as horses subjected to labour unsuited for them4 ,some persons use mules for drawing carriages1 and they have the advantage of being sure-footed1 besides which they are1 ,i believe1 much stronger1 in proportion to their size1 than horses4 ,they1 however1 partake largely of the bad qualities derived from their asinine parentage1 and are sometimes extremely obstinate and difficult to manage4 ,the quagga and the zebra are other animals of the ass kind1 which are sometimes kept in parks for their beauty1 and occasionally driven in carriages4 ,however1 as those who know them best say that they are generally wicked1 treacherous1 obstinate1 and fickle in their disposition1 ,i think the less a lady has to do with them the better4 ,after saying so much with regard to animals used for riding and drawing1 ,i must not omit to mention asses4 ,most persons residing in the country keep one or two of these useful animals1 in order that they may be ready to do any kind of work that their proud rival1 the horse1 is unfit for4 ,it is scarcely possible to imagine two animals bearing considerable resemblance to each other in form1 more unlike in character and constitution4 ,the horse1 as an able writer on the subject says1 is proud1 fiery1 and impetuous2 nice in his taste2 and delicate in his constitution4 ,the ass1 on the contrary1 is humble1 patient1 and contented with scanty and coarse food1 which other cattle reject4 ,he bears1 with patience and fortitude1 the most cruel treatment3 yet he is more susceptible of strong attachment than the horse2 has1 apparently1 more prudence and reflection2 and is capable of a degree of education which would not be anticipated from the forlorn and dejected appearance which coarse food and harsh treatment have rendered habitual to him4 ,i think you told me in your first letter that you were very much struck with the kindness of your husband1 who1 having recollected that you had been accustomed to take asses' milk1 had provided a she-ass for you4 ,now1 if that she-ass has a foal1 let me recommend you to try what can be done to improve it by good food and kind treatment4 ,i do not mean that it should have three or four regular feeds of corn every day1 like a horse2 but if it is fed twice or thrice a day on cut hay and straw1 mixed with a very few bruised oats1 it will soon grow large and strong1 and will display a degree of liveliness and spirit that those who only know asses in their degraded state would scarcely believe possible4 ,though asses are proverbially hardy1 warmth seems congenial to them1 and it is a well-known fact1 that in ,persia and ,arabia asses are noble and high-spirited creatures1 fetching a higher price than horses1 and generally preferred to them for the saddle4 ,even in ,spain1 they are frequently fifteen hands high1 that is1 as large as a good-sized horse2 while in the north they are small1 and by no means common4 ,till lately they were very seldom seen in either ,scotland or ,sweden1 and they are unknown in ,norway4 ,if you bring up your little donkey as ,i have advised1 ,i think you will find it advantageous to have it regularly cleaned like a horse1 and you need not be afraid of your groom hurting it with the curry-comb1 as the skin of the ass is remarkably thick4 ,it must1 however1 be broken in and regularly trained before you venture to ride it1 as you will find it full of spirit4 ,the usual age for breaking donkeys in is about three years1 but1 as yours will be rather precocious1 ,i think you may begin when it is about two years old4 ,asses and mules are admirably adapted for mountainous countries1 as their hoofs are long1 and furnished with very sharp rims1 leaving a hollow in the centre like the ring of a patten4 ,the hoof of the horse1 on the contrary1 is round and nearly flat underneath4 ,it is the peculiar formation of the foot that renders mules so valuable in ,spain1 where there are so many mountain ridges to be climbed over2 and ,i have been told that in ,spain sixty guineas ,english is by no means an uncommon price to be given for a good mule4 ,you must not form any idea of what your donkey will be from the specimens you have seen at watering places2 for no doubt you remember what the ,irishman said of a ,ramsgate donkey--that it was the hardest-worked creature in the universe2 for it was carrying angels all the day1 and spirits all the night4 ,your donkey1 on the contrary1 will spurn the ground beneath him2 and ,i expect1 when ,i come to see you1 to find you cantering over the downs upon it with your little dog ,fair ,star running by your side4 ,haying mentioned your pretty little spaniel reminds me that ,i promised to give you some hints on dog management1 and ,i think ,i cannot make a more useful conclusion to my letter4 ,in the first place1 it is generally allowed by the learned in such matters1 that whenever a dog becomes very fat1 which lap-dogs are very apt to do1 it is sure to have that distressing disease called the canine asthma4 ,how many poor dogs have ,i heard wheezing and panting with this complaint1 and how earnestly have ,i longed to become their doctor6 ,when the disease is of moderate standing1 very frequently a little abstinence1 and feeding regularly1 but only at stated times1 will give relief2 but1 if this is not enough1 one grain of tartar emetic with two1 three1 or four grains of calomel1 according to the size of the dog1 will effect a cure4 ,sore eyes are for the most part produced by some derangement of the stomach2 and1 for their cure1 putting a stick of sulphur in some water within reach of the dog will generally be sufficient4 ,the water should be changed every day1 but the same piece of sulphur will do for months4 ,almost all young dogs are liable to the distemper1 and it kills many4 ,when seized with it before they are eighteen months old they generally die1 but after that age it is much less likely to prove fatal4 ,most dog-doctors give a dose of tartar emetic and calomel1 like that ,i have mentioned above1 if they are called in while the disease is in its first stage2 but1 when it is attended with a kind of dysentery1 they give balls made of prepared chalk1 gum arabic1 and conserve of roses1 and the dog is fed on rice-milk4 ,the best cure however is1 ,i believe1 a powder sold in the chemists' shops compounded especially for this disease2 and you must observe1 whatever means of cure may be adopted1 it is essential during the whole progress of the complaint that the dog should be kept warm and well fed4 ,when dogs have fits they may generally be cured by throwing cold water over them1 and inflammation of the lungs requires bleeding4 ,inflammation of the bowels is generally incurable1 as is likewise canine madness2 and in the latter case1 of course1 the dog should be killed as soon as possible4 ,should1 however1 any human being or any animal be bitten1 the following remedy has been recommended to me by a highly valued friend1 who had it from an eminent ,french surgeon4 ,it is simply to mix two table-spoonfuls of fresh chloride of lime1 in powder1 with half a pint of water1 and with this keep continually washing the wound4 ,the chlorine evolved by this process is said to possess the power of decomposing the virus2 but ,i hope and trust you may never have occasion to try its efficacy4 ,chloride of lime is1 you know1 wonderfully efficacious in preventing infection1 and in dispelling noxious gases4 ,as ,i am partial to cats1 ,i cannot resist saying a few words respecting them4 ,though originally the natives of warm climates1 they are generally much more hardy than dogs4 ,they like warmth1 however1 and are very powerfully affected by changes in the weather4 ,you are1 perhaps1 not aware that there are four distinct races of cats2 viz41 the tabby1 which includes the black cats1 and which is nearest allied to the wild kinds2 the tortoise-shell cat1 which came originally from ,spain1 and the males of which are buff1 with stripes of a darker hue2 the white and light-coloured cats1 which have reddish eyes and a greyish tint in their fur1 and are descended from the ,chartreuse breed2 and the ,angora cats1 which are quite distinct from all the others1 and are known by their long fur4 ,the tailless cats of ,cornwall and the ,isle of ,man belong to the ,chartreuse breed1 and they are the ugliest of their kind1 as the ,angora cats are the handsomest4 ,cats are seldom ill1 except from cold1 which generally gets well without any particular care being taken of it2 but when they have any serious disease it generally proves fatal4 ,,letter ,,xiv4 ,,quadrupeds ,,kept ,,for ,,supplying ,,food4--,,cows1 ,,calves1 ,,goats1 ,,pigs1 ,,rabbits1 ,,and ,,deer4 ,i am very glad1 my dear ,annie1 to hear such favourable accounts of your garden1 and to find1 by the inquiries you are beginning to make1 that you really are taking a lively interest in country affairs4 ,you say you are getting quite fond of your dairy2 but that you cannot understand how it is that your cows produce so much less milk in the morning than they do at night1 when there are exactly twelve hours between the milkings in both cases2 as they are milked first at five in the morning1 and again at five in the afternoon4 ,i have no doubt from what you say1 that your cows are kept in the cow-house during the night1 and only turned out during the day1 as this would account for the difference in the quantity of milk4 ,but such a mode of management1 though it saves trouble to the dairy-maid1 who finds it much easier to milk the cows in the cow-house than in the open field1 is bad for both the cows and the dairy2 as the cows1 after feeding on grass all day1 cannot of course relish dry food at night1 and whenever they fast unnaturally very little milk is secreted4 ,your dairy-maid will probably tell you that cows are very delicate1 and that they will catch cold if they sleep in the open air2 but from ,may till ,september1 unless the weather be particularly cold and rainy1 they are less liable to take cold if they sleep in the open air than if they are kept in a warm cow-house all night1 and turned out about sunrise4 ,cows are peculiarly sensible of all sudden changes of temperature1 especially from heat to cold2 and1 after they have been kept in a cow-house all the winter1 great care should be taken to accustom them gradually to the change when they are first turned out to grass1 by letting them out only for a few hours in the middle of the day2 but when they are become accustomed to the open air1 and the nights are warm1 they are much better kept in the open air altogether1 especially if there is a shed in the field1 under which they can find a dry place to lie upon if it should rain4 ,the following observations on this subject are from an excellent work1 entitled ,the ,book of the ,farm1 published in #ahdd3--,this mode of allowing them to lie out always in a sheltered field1 no doubt1 imposes a good deal of labour on the dairy-maid and her assistant1 in carrying the milk to the dairy after the calves have been weaned1 but ,i am persuaded it is an excellent system for the health of the cows4 ,under it1 cows rise from their lair at daybreak1 and feed while the dew is on the grass2 and by the time when the hour of milking arrives1 say six o'clock1 they are already partially filled with food1 and stand contented1 chewing the cud1 while the milking proceeds4 ,they then rove about1 and fill themselves1 and by nine o'clock they lie down in a shady part of the field1 and chew their cud until milking-time arrives at mid-day2 after which they again roam about for food1 and1 when the afternoon is hot1 will stand in the coolest part of the field1 whisking away the flies with their tails and ears4 ,the evening milking takes place about seven1 after which they feed industriously1 and take up their lair about sunset1 from which they rouse themselves in the morning before being milked4 ,some people are apprehensive that cows must injure themselves by eating grass which is wet with dew in the morning2 but it is a fact1 which ,i believe is not so sufficiently known as it should be1 that bedewed grass before sunrise1 and grass after it is dried by the sun1 are alike wholesome for animals2 and it is only when the dew is in the act of being evaporated1 immediately after sunrise1 that grass proves injurious to them4 ,why it should be injurious at that particular state ,i do not precisely know1 but ,i imagine it to be so1 because the grass then becomes suddenly cold by the evaporation of the dew4 ,when cows lie out1 they have nearly filled themselves by the time the dew is evaporated1 and therefore feel less inclined to eat the grass while in the dangerous state2 whereas cows that are housed all night are usually milked about sunrise1 and put out to grass just at the very time the dew on it is being evaporated1 and is1 of course1 in the most dangerous state1 just when the cows feel the greatest hunger1 and eat most grass4 ,when cows eat a quantity of grass in this state1 they very often have the disease which is called hoven or blown4 ,to make you understand this fearful complaint1 ,i must remind you that cows1 in common with all ruminating animals1 have four stomachs2 and that1 when a cow is turned into a field1 she twists her tongue round mouthful after mouthful of the long grass1 and after biting each off1 conveys it without chewing to her first stomach or paunch1 till this is about half full1 when the animal seems stimulated by nature to seek rest and quiet1 for she leaves off eating1 and either stands perfectly still in some shady place1 or lies down4 ,the paunch now begins to exert its extraordinary power of separating a small portion of the food it contains1 and returning it to the mouth1 when the animal begins slowly to masticate it1 moistening it as she does so with small quantities of water which she draws up from time to time from her second stomach1 or honeycomb1 in which water is retained for that purpose2 and this operation is called chewing the cud4 ,the food1 when thoroughly masticated1 is conveyed by another channel to the third stomach or many-plies1 where it is subjected to muscular action2 and1 finally1 it is conveyed into the fourth stomach1 or red bag1 which contains the gastric juice1 and which in calves is the part used for rennet2 and here the process of digestion is completed4 ,sheep1 goats1 deer1 and camels are all ruminating animals1 and are1 of course1 all furnished with the same apparatus for digestion2 but in sheep the paunch is smaller1 as they bite close to the ground1 and take smaller mouthfuls than cattle2 and in camels the second stomach1 or receptacle for water1 is much larger4 ,whenever ruminating animals are particularly hungry1 or are excited by any other cause to eat too much food1 they fill the paunch so full that it is unable to exert its power of separating the food it contains into small portions for mastication1 and1 the whole mass beginning to ferment in the paunch1 gases are generated1 which distend the paunch till it bursts1 and the unfortunate animal is suffocated1 unless it is relieved by puncturing the paunch through the hide1 or by forcing an instrument called a probang down the throat into the paunch1 and thus opening a passage for the gases to escape4 ,a probang is a piece of whalebone with a bit of sponge firmly fixed to one end2 but1 if one is not at hand1 a cane with a knot at the end1 or even a riding-whip1 with a thick end1 would probably suffice4 ,the best instrument is a kind of stomach pump2 but that1 of course1 can only be had from a cattle doctor4 ,when the paunch is to be punctured1 the animal must be stabbed with a knife 7a penknife will do7 midway between the haunch-bone and the last rib of the left side2 and the opening should be prevented from closing1 by the introduction of a tin tube or something of that kind1 till the gases are dispelled4 ,in the ,south of ,france a proper instrument is kept for this purpose1 made something like an oyster-knife1 with a guard to prevent it from going too deeply into the animal4 ,as soon as the animal is relieved a strong stimulant should be administered1 such as half a pint of gin1 or an ounce of hartshorn in a pint of ale2 but the animal for some days should be fed sparingly1 and a tonic composed of gentian1 aloes1 ginger1 and blue vitriol1 in powder1 each one drachm1 and oak bark in powder six drachms1 made into a ball with honey1 may be given every morning4 ,as ,i have begun to speak of the diseases of cows1 ,i may add that in cases of cold and slight feverish symptoms1 they are generally relieved by giving them half an ounce of nitre in a mash every night4 ,where there are any symptoms of inflammation1 as1 for example1 if the nose is very red and hot and dry1 and the cow appears very thirsty1 and has her body so hard that she seems to suffer pain when it is touched1 she may be bled1 and a saline draught1 composed of eight ounces of ,epsom salts and four ounces of castor oil may be administered2 or1 if a stronger dose seems requisite1 to these may be added half an ounce of powdered aloes1 beaten up with the yolk of an egg1 and mixed gradually with eight ounces of water4 ,in diarrha1 or dysentery1 give four ounces of suet boiled in eight ounces of skim-milk1 with six ounces of starch dissolved in boiling water1 and one drachm of powdered alum2 and keep the animal in a warm dry place1 giving it mashes of barley meal or buck-wheat1 but not of malt1 and only a little water1 which should be warm4 ,if the cow be affected with the yellows1 which is known by the nostrils and eyelids looking yellow1 ten grains of calomel should be given every other night1 and a saline dose once a week1 the animal being kept warm1 and only turned out in the middle of the day1 in a fresh pasture1 if practicable4 ,loss of appetite may be relieved by tonics4 ,all other diseases of cattle 7and they are numerous7 are too serious to be tampered with1 and should be referred to a good cattle doctor at once4 ,many persons say a great deal of the kinds of cows that are to be preferred2 but this ,i think of very little consequence1 as there are good and bad milkers of every breed4 ,generally speakings small1 neat1 compact-looking cows1 are best suited for a gentleman's demesne1 as they look better in the landscape1 and do not tread up the ground so much as large heavy cattle4 ,alderney cows are much admired for the elegance of their forms and the richness of their milk2 but they are delicate1 and are subject to colds and loss of appetite4 ,the ,ayrshire cows are quite as handsome1 and both better milkers and much hardier2 but they are not often to be met with in ,england4 ,whatever kind you select1 a great deal depends upon their management4 ,they are delicate in their appetites1 and do not like grass that they have trodden down and breathed upon for many days2 and they require rather long grass1 because they always wrap the grass round with the tongue before they bite it1 instead of nibbling the grass with their lips1 and biting close to the ground1 as is done by sheep and horses4 ,for these reasons cows require to have their pasture changed every fortnight if practicable2 and1 when they are removed from a field1 a man should be employed to toss their manure about so as to prevent it from lying in patches1 as1 unless this is done1 coarse strong grass1 which no cow will eat1 will spring up from every place where a patch of cow-dung has lain4 ,if1 however1 the field be properly treated1 the cow may be brought back to it in about a fortnight1 or at most in three or four weeks4 ,cows are very particular in having clean water1 though they do not drink often1 as the second stomach serves as a reservoir2 and where there is a pond they generally go into it till they come to deep water before they drink2 and this habit is good for their feet4 ,there should also be either an open shed1 or at least one large tree1 in the field1 to afford shade for the cows while they are chewing the cud2 and they should never be changed suddenly from a very poor pasture to a very rich one1 or the reverse4 ,when cows are first taken up from grass in autumn1 they should be fed on cut grass1 mixed occasionally with a few carrots2 and they should be turned out in the daytime1 but not till after nine or ten o'clock in the morning1 and taken up before the dew falls at night4 ,by degrees hay should be mingled with their food1 and the quantity of this should be gradually increased while that of the grass is diminished2 some carrots cut in tolerably thick slices and a few grains being given occasionally1 till the cows have become accustomed to their dry food4 ,there are few points in the management of cows of greater difficulty than that of enabling them to bear the transition from grass to dry food without losing their flesh1 or the quantity of their milk being diminished4 ,the one is1 indeed1 generally dependent on the other1 as no cow will yield a proper quantity of milk unless she is in good condition2 and many cows refuse their food altogether when they are first taken up for the winter1 as they none of them like dry food so well as grass4 ,it is on this account that many farmers give their cows turnips when they are first taken up from grass2 but all succulent roots and vegetables1 except carrots and boiled potatoes1 give an unpleasant flavour to the milk2 so that they ought never to be used in private families1 where1 of course1 it is of more importance to have the butter good than to have a large quantity of it4 ,many persons milk their cows in summer three times a day1 and ,i believe this to be a very good plan1 where it is an object to get as much milk as possible1 as there is no doubt that frequent milking increases the quantity of milk secreted by the animal4 ,as1 however1 ,i have frequently heard that the milk is poorer under this management1 in most cases ,i should think it hardly worth the trouble4 ,it is1 however1 a very good plan to make the dairy-maid take a little can of warm water with her when she goes to the field1 and to make her wash the udders and teats of the cows well with a sponge before she begins to milk4 ,this is not only a cleanly practice1 but it is agreeable to the cow1 and makes her part with her milk more readily4 ,after the dairy-maid has milked all the cows1 she should begin with the first1 and milk them all over again1 as the milk produced by this second milking1 which is called the drippings1 is always richer than the rest2 and besides1 if it is left in the udder1 the cow will gradually become dry4 ,there are many opinions about the length of time that a cow should be suffered to be dry before calving2 some farmers advising the cows to be let dry two months1 and others milking them till within a fortnight of the time of calving4 ,as far as my own experience goes1 the latter plan is the best1 as ,i have observed that1 when cows have been dry a long time1 they are very subject to inflammation in the udder when they are again milked1 instead of the contrary being the case1 as is commonly supposed4 ,when a cow is to be let dry1 a little milk is left in the udder every time of milking1 and in about a week or ten days the secretion of milk will cease4 ,the first milk after calving is called biestings1 and is so very different in quality from the other milk1 that it should not be mixed with it4 ,it is of a yellow colour and a glutinous nature1 and1 though it is used in some places for making puddings and custards without eggs1 it ought always to be reserved for the calf1 to whose use nature has especially assigned it4 ,when calves are allowed to suck their mothers' milk for the first four or five days after they are calved1 they have seldom any thing the matter with them2 but1 when they are fed with the milk of other cows1 they generally require castor oil and other medicines4 ,calves1 when they are to be reared1 are generally fed principally on milk for the first thirteen weeks1 after which they are fed partly with hay tea1 which the dairy-maids make them suck through their fingers1 till they are old enough to eat grass2 but the rearing of calves is rather too difficult a task for you to undertake from any directions that ,i could give you2 and1 as for the management of those poor calves which are to be fattened and then sold to the butcher1 ,i am sure you would not wish to know any thing about it4 ,some people are very partial to goat's milk1 as it is remarkably rich and sweet2 but goats are rather troublesome creatures4 ,in the first place1 the female goats are very capricious1 and will not only seldom permit a stranger to milk them1 but will often refuse to give down their milk even to those to whom they are accustomed4 ,they are also very troublesome from their being much more partial to branches of trees than grass2 and if they can ever contrive to get into a shrubbery1 which they will do if possible1 they will destroy nearly all the shrubs in an incredibly short space of time4 ,besides this1 some goats are very fond of butting at children or any persons who may appear weak and delicate2 and1 even though they may not be able to do any serious mischief1 they may cause considerable alarm4 ,many persons are very fond of the flesh of kids1 but it is more eaten abroad than in ,england4 ,when goats are kept1 they do best in flocks1 and they should have access to shelter1 both in winter and summer1 extremes of heat and cold being alike prejudicial to them2 and the house in which they are kept should have a paved floor1 and no litter4 ,wherever there are cows and a garden1 pigs should be kept2 as skim-milk and buttermilk1 with the refuse of a garden1 are almost sufficient to maintain a pig4 ,pigs are unlike most other animals1 as they fatten soonest on sour food2 they should1 however1 be kept clean1 and in many places1 ,i am told1 the cottagers rub them with a broom4 ,sows are very apt to destroy their young when they are littered with long straw1 as the pigs sometimes hide themselves in it for warmth1 and are trodden upon accidentally or smothered by their mother4 ,a sow ought1 therefore1 to be littered with short straw when she is expected to produce young4 ,pigs are greedy creatures1 and1 when there are several together1 the master pig generally puts his foot in the trough while feeding1 so as to prevent any other pig coming near him till he has done4 ,young pigs are generally weaned when they are six or seven weeks old2 and1 when they are killed at this age or sooner1 they are termed sucking-pigs1 and are generally roasted whole4 ,after they are taken from their mother they are generally fed three times a day on a food composed of the washing of dishes1 skim-milk1 buttermilk1 whey1 potatoes1 grains1 cabbage leaves1 pea-shells1 and any refuse from the garden4 ,while pigs are growing they should be allowed as much liberty as they can have without doing injury2 but pigs are very troublesome creatures to turn into a field1 as they will dig up the roots of the grass wherever they can with their noses1 and on this account young pigs are frequently ringed2 that is1 a slender iron ring is passed through the cartilage of the nose1 or the cartilage itself is slit open with a knife4 ,when they are about five or six months old they will have attained their full growth2 and1 if they are intended to be killed and eaten for pork1 they are put up in a sty1 and fed with boiled potatoes1 milk1 and a little barley meal4 ,when a pig is intended for bacon1 he is called a store-pig till he is about eight months old1 when he is put up to be fed1 and is fattened on peas1 meal1 potatoes1 and milk1 always adding a sack or two of ground oats1 or crushed barley1 a short time before he is killed1 to make the fat firm4 ,opinions differ very much as to what kind of pig should be preferred1 but those are generally considered the best which have large deep bodies1 short legs1 and small heads4 ,rabbits are kept either in hutches or in warrens1 where they make burrows in the ground1 and live almost in a state of nature4 ,rabbit warrens are of very great extent1 varying from a hundred to three thousand acres1 and they can only be formed in dry sandy soils4 ,when rabbits are kept in hutches1 the rabbit-house should be particularly dry and well ventilated1 as rabbits are very subject to a disease called the rot1 which is a species of liver complaint1 brought on by impure air and improper food4 ,each hutch is generally eighteen inches high1 and about three feet wide4 ,it is divided into two chambers1 in one of which the rabbit feeds1 sleeping in the other4 ,these chambers have a sliding-door between them1 so that when the rabbit is in one chamber1 the door can be let down1 and the other chamber cleared out4 ,rabbits should be fed in a great measure on corn1 peas1 and bran2 and their food may be diversified by carrots1 cooked potatoes1 tares1 and a few cabbage leaves2 but these last should be fresh1 and never in the slightest degree decayed4 ,lettuces and other green food may also be occasionally given1 provided they are quite fresh1 and that what the rabbit does not eat is removed as soon as it has done feeding4 ,rabbits should be fed twice or three times a day1 and1 if to be fattened for the table1 they are considered best when about three or four months old4 ,they are liable to many diseases1 most of which are incurable4 ,some1 however1 may be stopped in time1 if1 whenever the rabbits appear too large in the body1 their food is changed1 and instead of being fed on green meat1 they are given nothing but cut hay and corn1 and ground peas1 or some similar food4 ,i shall say nothing of the management of sheep1 as they certainly do not come within a lady's province4 ,their constitutions are very much like those of rabbits1 and they are subject to nearly the same diseases4 ,the kind of deer most common in parks is the fallow deer4 ,these creatures are generally beautifully spotted1 and the horns of the buck are broad and flat4 ,they are changed every year1 being at first shaped like a finger1 and not much larger1 but they afterwards become branched1 and continue increasing rapidly in size1 and in the number of their branches1 till the buck is five years old2 they afterwards increase more slowly1 but they continue changing in form for several years4 ,the does are exceedingly tame1 and may be easily taught to come and feed out of the hand1 while the fawns are the prettiest little creatures imaginable4 ,the word fallow is said to be derived from an ancient ,saxon word signifying to become pale1 in allusion to the manner in which the colour of the fallow deer is shaded down from the deep streak of dark brown on the back1 to the pale fawn of the sides and the white under the body4 ,there are several varieties1 but the differences consist chiefly in the shades of colour4 ,the buck of the fallow deer may be killed from the middle of ,june to the middle of ,september2 and its venison1 which is considered much finer than that of the doe1 is in perfection when the buck is from six to eight years old4 ,does may be killed younger2 and if they have had no fawns1 or have been soon deprived of them1 they are in season from the middle of ,november to the middle of ,february4 ,deers are ruminating animals1 and1 after they have filled the first stomach1 they go under the shade of trees to chew the cud4 ,when snow is on the ground fallow deer are generally fed2 as1 if they are not1 they are apt to do a great deal of mischief to the trees in the park1 by tearing down the branches4 ,when they are fed it is with cut hay and straw1 mixed with young shoots of underwood4 ,when fallow deer are to be shot1 the keeper generally gets into a kind of hut1 so contrived as to have a loophole in the back for the rifle1 and to watch through1 so that1 when the herd passes by1 the keeper may remain unseen by the deer1 and close enough to the herd to select and shoot the one most suited to his purpose4 ,these huts have seats inside1 and are convenient spots for observing the habits of birds and other creatures in a wild state1 which would not1 under other circumstances1 suffer human beings to approach them4 ,it is1 however1 only in parks that have been long used for keeping deer1 that these huts are to be found1 as modern gamekeepers generally consider themselves sufficiently expert to select and shoot their deer without any protection4 ,in old parks1 likewise1 strips of boards are frequently found nailed to the trunks of trees to enable the keepers to ascend them for the purpose of shooting the deer2 and advantage is taken of rocky scenery to make caves for the same purpose4 ,the keepers were also attended by a bloodhound to chase any unfortunate deer that might be wounded without being killed2 but this is now also found unnecessary1 as the herd drive a wounded deer from them the moment it has been struck1 and the only use of the keeper's dog is to follow the deer in case it should take to thick underwood and lie down there to die4 ,there are two other distinct species of deer1 viz4 the red deer and the roe2 but they are now seldom kept in parks in ,england4 ,the red deer is abundant in ,scotland1 and hunting it and shooting it with a rifle1 which last is called deer-stalking1 are two favourite sports with the ,scotch landed proprietors4 ,the male of the red deer is called a stag1 the female a hind1 and the young a calf4 ,the stag1 when young1 is sometimes called a brocket1 and when it is more than six years old it is called a hart1 and1 if it belongs to a royal chase1 a hart-royal4 ,it stands about four feet high from the shoulder1 and one has been known to weigh upwards of thirty stone when killed4 ,the roe is the smallest of the deer kind1 seldom standing more than two feet high1 measuring from the shoulder4 ,it is very common in a wild state in ,scotland1 particularly on the banks of ,loch ,lomond1 but it is very seldom met with in parks4 ,the male of the roe is called a roebuck2 the female1 a roe2 and the young1 a fawn2 and these creatures do not live in herds like the other deer1 but in families of from ten to twenty each4 ,the natural process by which the horns of deer are renewed every year is extremely curious1 ,the time when the change takes place varies in the different kinds of deer3 those of the stag1 and of the buck of the fallow deer1 fall off in spring1 and are renewed in summer2 but those of the roebuck fall off in autumn1 and are renewed in winter4 ,very soon after the old horns fall off1 a soft tumour appears which is covered with a velvet-like down1 and this downy skin remains on the horns as they shoot upwards1 and divide into antlers4 ,the horns have at this time a very singular appearance1 as the soft downy skin with which they are covered is completely intersected with blood-vessels which are designed by nature to supply nourishment to the horns1 and the furrows formed by the largest of which may always be afterwards traced in the horn itself4 ,when the horns have attained their full growth1 the velvet skin with its blood-vessels begins to dry up2 and the stags at this season become very injurious to trees1 as they are continually rubbing their horns against the bark1 in order to get rid of the skin1 which has become troublesome to them4 ,it is a singular thing1 that1 though stags shed their horns every year1 the old horns are scarcely ever found2 and it is generally supposed that the animals bury them as soon as they fall off4 ,the horns grow with very great rapidity1 and a pair weighing twenty-five pounds have been known to be formed in ten weeks4 ,deer are included in the beasts subject to the forest laws of ,england1 the others being the fox and the marten1 and according to some the wild boar2 and there are certain laws still extant respecting these beasts which are very curious1 and which make it penal to kill them at any but the proper seasons4 ,formerly1 indeed1 killing a deer unlawfully was considered a more heinous offence than killing a man4 ,,letter ,,xv4 ,,inhabitants ,,of ,,the ,,poultry-,,yard4--,,fowls1 ,,turkeys1 ,,guinea ,,fowls1 ,,geese1 ,,ducks1 ,,and ,,pigeons4--,,peacocks ,,and ,,hens4--,,diseases ,,of ,,poultry1 ,,and ,,their ,,cure4 ,my hints for teaching you how to enjoy a country life would be sadly deficient if ,i were to omit poultry1 as the duties of attending on them are so completely feminine1 that even in farm-houses they are entirely under the care of females2 and1 indeed1 few artists or authors would think a picture of rural life complete1 if they did not introduce into it the image of a fair young girl feeding poultry4 ,i have just been reading a description of this kind in ,miss ,bremer's beautiful story of ,strife and ,peace1 and it has pleased me so much1 and seems so appropriate1 that ,i cannot resist the temptation of quoting it4 ,the morning was fresh and clear4 ,the ,september sun shone brightly into the valley2 smoke rose from the cottages4 ,the lady-mantles in whose channelled cups clear pearls trembled1 the silver weed with its yellow flowers and silver-bright leaves1 grew along a little footpath which wound round the base of a moss-grown hill4 ,it conducted to a spring of the clearest water1 which1 after forming a little pond1 led its silver stream1 dancing and murmuring1 to the river4 ,on this beautiful morning ,susanna approached the spring2 and in her train came 'cock and hen1 and chicken small4' ,before her waddled a troop of geese1 gabbling noisily1 and all white but one--a grey one4 ,the grey goose walked with a timid1 hesitating air1 a little behind the others1 compelled to retain this position by a tyrant in the white flock1 who drove him back with outstretched neck and loud cry whenever he attempted to approach the rest4 ,none of the other geese concerned themselves about their ill-used companion1 but ,susanna took it under her especial protection1 and did all in her power to console it for the injustice of its kind4 ,after the geese came the demure but clumsy ducks2 the petulant turkey-cock1 with his awkward dames1 one white and one black2 and last1 the turbulent race of chickens1 with their stately pugnacious cocks4 ,the prettiest of all the party were a flock of pigeons1 who timidly1 but confidently at the same time1 now alighted on ,susanna's shoulder and outstretched hand1 and now rose in the air and flew in shining circles round her head2 then dropping to the earth1 tripped on their little fringed feet1 to drink at the spring2 while the geese1 with loud noise1 plunged splashing into the river1 and threw the water over the grass in a pearly shower4 ,i must now1 however1 return from the region of poetry to plain matter of fact4 ,fowls should always be kept in a poultry-yard1 or enclosed place set apart for them1 as1 if allowed to be at liberty in gardens or pleasure-grounds1 they do a great deal of mischief by half-burying themselves in newly-raked soil1 to clean their feathers and get rid of vermin2 and by scratching up seeds1 and even the roots of plants1 in their search after worms and insects4 ,when circumstances allow1 the poultry-yard should be at least half an acre in extent1 as fowls are never well unless they are allowed abundance of room for exercise4 ,the usual form for a poultry-yard is a parallelogram1 of which the hen-houses form one end and a pond the other4 ,the whole should be surrounded by a strong fence of paling1 and there should be a large tree1 or post with branches fixed in it1 in the centre1 with a heap of calcareous earth near it4 ,the surface of the poultry-yard 7fig4 #ad47 should be level2 and about one half of it should be laid down with gravel1 but the lower part1 near the pond1 should be grass1 as1 unless there is some kind of herbage1 there will be neither insects nor snails1 and poultry require some animal food to keep them in health4 ,the tree in the centre should have its branches deprived of their smaller spray1 so that they may afford good roosting-places for the pea fowl and guinea fowls1 both of which prefer roosting in the open air4 ,the upper part of the yard which is near the hen-house1 and which is covered with gravel1 ought to be thoroughly well drained1 so as to be as dry as possible2 and the drains ought to be so contrived as to carry off all the water used in washing the hen-house1 without suffering it to approach the pond4 ,where aquatic fowls are kept1 it is1 indeed1 a good plan for the other fowls to have drinking-troughs near the hen-house1 which should be filled with pure water every day1 and frequently and carefully cleaned out4 ,illustration3 ,fig4 #ad4 ,poultry-yard4 a1 ,feeding-house1 fitted up with boilers for cooking the food1 from which pipes extend on each side for heating the laying and roosting-places4 b1 ,sitting-place for turkeys4 c1 ,roosting-place for turkeys4 d1 ,sitting-place for hens4 e1 ,roosting-place for hens4 f1 ,feeding-shed1 laid with stone4 g1 ,open shed1 laid with sand4 h1 ,open shed with roosts1 for pea-fowls4 i1 ,pheasantry1 or place for choice land fowls4 k k1 ,places for choice aquatic fowls4 l and m1 ,sleeping and laying places for ducks4 n and o1 ,sleeping and laying places for geese4 ,a pigeon-house may be erected at the lower part of the yard beyond the pond1 or one of the compartments marked k may be fitted up for pigeons4 ,besides the hen-house1 there should be an open shed on each side of the poultry-yard1 extending as far as the part laid with gravel4 ,the ground under one of these sheds should be laid with the large flag-stones called landing-stones1 in order to have as few joints as possible2 and under the other shed the earth should be dug out to the depth of a foot or more1 and filled up with dry sand1 to enable the fowls to take what may be called a sand bath1 which is the principal means they have of getting rid of the body vermin with which they are generally infested1 and which are very troublesome to them4 ,the shed which has sand at the bottom may have bars under the roof1 to serve as an occasional roosting-place for pea-fowl and guinea-fowl2 but the one which has the flag-stones should have no bars across it1 as the stone floor is intended to serve as a place for feeding the fowls on1 and it should be kept as clean as possible4 ,it is a good plan to lay a few handfuls of unthreshed straw on this stone floor1 in order that the fowls may amuse themselves with scratching out the grains2 and they should always have a small heap of mortar1 rubbish1 or lime in one corner for them to peck1 as unless fowls can have access to lime1 or to some kind of calcareous earth1 they will produce eggs without shells4 ,it is necessary to observe that land fowls are1 generally speaking1 much more tender in constitution than aquatic ones4 ,the common hens1 in particular1 will never lay well unless they are kept warm2 and1 as a proof of this1 it is well known by every housekeeper that eggs are much scarcer and dearer in winter than in summer4 ,as the different kinds of fowls require different treatment1 it is necessary to keep them separate1 and it is also necessary to keep those hens that are sitting separate from the rest4 ,on this account the hen-house should be divided into five compartments1 the centre one of which 7a7 may be much larger than the others1 and furnished with a fireplace and boiler1 for boiling potatoes and other food1 from which should run hot-water pipes or flues1 so contrived as to heat the whole of the compartments4 ,on one side of the central room may be a place for hen turkeys 7b71 as it is necessary always to keep them by themselves when they are inclined to sit2 as1 if the male turkeys see the eggs1 they generally contrive to break them4 ,beyond this should be the roosting-house for the turkeys 7c71 provided with strong beams across1 at a sufficient distance from each other1 to suit large and heavy birds4 ,illustration3 ,fig4 #ae4 ,sitting-box4 ,on the other side of the central room should be the compartment devoted to laying and sitting hens 7d7 and this should be fitted up with boxes 7fig4 #ae47 which are made moveable1 and placed not quite close to each other1 as it disturbs sitting hens to hear other hens close to them4 ,the front part of each box should be made to slide up and down1 so that it may be taken out1 and the box thoroughly cleansed with a brush and soap and water1 when not in use4 ,this sliding front1 when closed1 has an arched opening in front for the hens to go in and out2 and this opening is made so as not to reach quite to the ground1 in order not only to keep the nest warm and in its proper place1 but to prevent any danger of the eggs being sucked by rats1 or other similar depredators4 ,the hen-room should be frequently whitewashed1 say twice a year1 care being taken to do it with as little disturbance to the fowls as practicable2 and the floor1 which should be either of stone1 or laid with bricks1 should be swept out every day1 and washed occasionally when the weather is warm and dry4 ,it is a very good plan to have the boxes raised with two pieces of wood below each1 so as to leave a hollow space in the middle below the box1 as this plan allows the house to be cleaned with greater facility4 ,illustration3 ,fig4 #af4 ,hen-roost4 ,the other room 7e in fig4 #ad47 should be supplied with rails and perches to serve as roosting-places 7fig4 #af471 and these rails are best of rough wood1 as they afford a more secure resting-place for the fowls than if they were round and smooth4 ,fowls are very apt to crowd together in their roosting-places2 and1 when the rails are smooth so that the claws of the fowls cannot take a firm hold of them1 the youngest and weakest of the fowls are very often pushed off4 ,the roosting-places should be furnished with a sloping board with sticks nailed across1 to enable the fowls to ascend to them4 ,all the rooms of the hen-house should have windows filled in with wire lattice2 and they should have shutters to close in cold weather4 ,in some cases they have ceilings like those of a house1 and in others they are left open to the beams of the roof4 ,the principal thing to attend to is to keep them scrupulously clean1 and the walls frequently whitewashed4 ,the roosting-place should have the dung removed every morning1 and in warm weather it should be washed out every day2 even in winter1 unless the weather is frosty1 the floor should be washed once a week4 ,sometimes1 instead of fixed rails for the fowls to rest upon1 hanging bars are suspended from the roof2 and sometimes the nests for laying in and for sitting are fixed1 and in two rows one above the other4 ,where danger is apprehended from thieves1 the door of the roosting-house is kept locked1 it being provided with an opening for the fowls to pass through4 ,poultry should never be fed where they roost1 if it can possibly be avoided1 and their food should generally be given to them in the open shed act apart for that purpose4 ,in wet weather1 however1 they may be fed in the feeding-house 7a in fig4 #ad471 which has that name because it is the place where those fowls which are to be fattened are kept under coops 7fig4 #ag474 ,for my own part ,i am no friend to fattening fowls artificially1 as ,i think they are never half so good to eat as when they are indulged with moderate exercise1 and kept in good condition by feeding them with barley1 oats1 or other grain1 two or three times a day4 ,when the poultry-yard adjoins a farm-yard1 so that the fowls can be let out occasionally to pick up the grains that are scattered by the thresher1 they become so plump and so well fitted for the table1 that it is considered the highest praise that can be bestowed on poultry1 to say that it eats as well as a barn-door fowl4 ,when it is not practicable to admit poultry to the farm-yard1 the fowls that are to be fattened should be kept in the feeding-house1 and plenty of unthreshed straw should be given to them to peck at1 so as to let them have constantly quite as much as they can eat1 and yet be obliged to take exercise to get it2 or1 if more rapid feeding be required1 they may be put under coops and fed with various kinds of food1 either raw or cooked4 ,illustration3 ,fig4 #ag4 ,coop4 ,a fowl1 when supplied with abundance of food1 eats rapidly till it has filled its crop1 in which the food is merely stored as grass or hay is in the paunch of a cow1 and from which it passes through the second stomach into the gizzard1 which digests it1 by grinding it into a mass1 partly by its own muscular action1 and partly by the help of numerous little bits of gravel and small stones which the fowl swallows4 ,this is necessarily a slow process1 when the food consists of hard dry barley2 but of course it is performed much quicker when the food is softened by boiling1 and equally1 of course1 the time in which the fowl gets fat is shortened by the facility with which it can digest its food4 ,this is the reason why cooked grain is now preferred for feeding poultry1 and boiled rice1 barley1 oats1 and wheat are given in preference to the old mixture of barley meal and milk and water4 ,boiled or steamed potatoes are also recommended1 and they should always be given warm4 ,all the fowls may be fed with advantage on this prepared food1 as it makes the hens lay better and the chickens grow faster1 care being taken that the earthen pans or wooden troughs in which it is contained are always kept perfectly clean1 and that they are daily scoured with boiling water to prevent them from acquiring a sour taste4 ,the boiled food is always given in the feeding-house1 but after eating it the fowls are turned into the yard to cater for themselves if they feel inclined1 and many persons advise a piece of bullock's liver or something of the kind to be thrown in the yard1 as far from the hen-house as possible1 to breed maggots1 as they are particularly nourishing to young chickens1 who will devour them greedily4 ,you will observe that ,i have not given any directions for cramming fowls1 as ,i am quite sure you would not suffer any creatures under your control to be subjected to such treatment4 ,poultry are particularly liable to be attacked by body vermin1 and1 while they are annoyed by these torments1 they will never feed properly4 ,it is1 therefore1 of the greatest importance that the places in which they are kept should be perfectly clean1 and that they should have abundance of sand1 in which they can wallow whenever they feel inclined4 ,domestic fowls are very pugnacious1 and if there are too many cocks they will be fighting incessantly4 ,the usual proportion is one cock to seven hens2 and those hens should be kept for laying which are dark-coloured1 as they are not only better layers1 but are said to produce richer eggs4 ,when a hen is about to begin laying she makes a cackling noise for several days1 when a nest of hay should be prepared for her1 and a nest egg put into it1 to induce her to lay there4 ,some hens lay every day1 and others only once in two days1 or once in three days4 ,the eggs should be removed as soon as laid1 as the hen is apt to spoil or break them1 by sitting in the nest to lay others4 ,eggs may be kept for several months sufficiently fresh either for setting or for the table1 by dipping them either in oil1 or in a mixture of beef suet and mutton fat melted together and used warm4 ,hens are considered in their prime at three years old1 but they will produce eggs for several years2 and some hens will continue laying all the year1 except during the season for moulting1 which happens with young fowls in spring1 and with older ones generally in autumn4 ,at this season all birds are ill1 particularly at the time when the new feathers have just forced out the old ones1 and have their quills full of blood to furnish nutriment for their growth4 ,when a hen is set1 care should be taken that she has only as many eggs as she can cover easily4 ,the usual number is from nine to thirteen2 and1 when they have been put into the nest1 the hen should be placed gently upon them1 and covered with a cloth till she seems quiet4 ,when a hen is sitting1 she should be plentifully supplied with water near at hand1 as she is generally thirsty1 but it is reckoned best not to put her food too close to her1 as a little exercise does her good4 ,a hen sits twenty-one days1 but some of the chickens are generally hatched a day sooner or later4 ,each is taken from the hen as soon as it has left the egg1 and is put in a basket on some wool or flannel1 and set by the fire2 but no food is given till all the brood is hatched1 and returned to the hen4 ,the chickens are then fed with eggs boiled hard and chopped small1 and boiled rice and grits2 and1 when they are a little bigger1 they may be given barley meal mixed with milk and water1 or1 what is better1 boiled barley and rice1 with a few boiled potatoes crumbled small4 ,they will soon1 however1 be strong enough to feed with the hen in shallow vessels2 as otherwise they are apt to get into the water to drink1 and wetting their feet and feathers brings on many diseases4 ,as soon as the chickens are hatched1 a little bit of wood1 with a strip nailed across it1 to serve as a step1 should be put from the opening of the box where the nest is to the ground1 to enable the chickens to get in and out of the nest as easily as possible2 and when they are permitted to go out of doors1 which is generally in three or four days1 the hen should be put under a coop1 to prevent her from wandering1 till the chickens are strong enough to accompany her1 which will probably be in about ten or fifteen days4 ,there are many opinions as to what kinds of fowls are the best2 but it is very difficult to decide this question1 as almost all the kinds have advantages and disadvantages peculiar to themselves2 though those are usually preferred which have rather short and slender legs1 and round1 compact1 fleshy bodies4 ,white or very light-coloured fowls are considered best for the table2 but they are said to be tender in constitution and not good layers4 ,the common barn-door fowl is the original stock from which most of the varieties are derived4 ,the ,game fowl are perhaps the best for the table2 but the eggs are small1 and the chickens are difficult to rear1 unless they can be supplied with maggots or some other kind of animal food4 ,the ,dorking fowls are preferred for the table by the caterers for the ,london market1 on account of their large size4 ,they have generally two hind toes instead of one4 ,the ,jago1 or ,cochin-,china1 fowls are so very large that it is said they can pick crumbs from a table as they stand on the ground1 and they often weigh from eight to ten pounds4 ,they have double combs and tufts of feathers on the head3 the feathers on the body are mottled1 but those of the tail are a dark glossy green4 ,the eggs are very large and good4 ,the ,crested1 or ,polish1 fowl is black1 with a white tuft on the head4 ,the hens are excellent layers1 and the chickens are good for the table2 but the hens are not good sitters1 and are apt to lay away4 ,the ,spanish fowls are also black1 and very large and handsome4 ,the ,malay fowls are very large1 and the colour of the feathers is black1 streaked with brown and yellow4 ,they are excellent layers2 and their eggs1 which are very large1 have so much yolk1 that two of their eggs will go as far as three of those of ordinary fowls4 ,the flesh is exceedingly juicy and fine-flavoured2 but the legs of the fowls are rather too large and strong to look well on the table4 ,i speak confidently of these fowls being good1 both for the table and as layers1 because our very kind friend ,charles ,waterton1 ,esq41 keeps no others at ,walton ,hall4 ,bantam fowls are very small1 with short legs1 which are generally feathered down to the toes4 ,they are much admired as ornamental fowls1 but are of little use1 either for the table or as layers1 from their very small size4 ,there are several kinds of what may be called fancy fowls2 but ,i shall only mention one of them1 and this is the ,frizzled fowl1 or1 as it is sometimes called1 the ,friesland fowl1 though the name appears to have no meaning1 and to have been only adopted from its resemblance to frizzled4 ,this fowl is a native of ,japan1 and it certainly has a very singular appearance1 from its feathers being curled up and apparently all turned the wrong way4 ,it is1 however1 not worth keeping1 except as an object of curiosity2 as the fowls are small and bad layers1 and the chickens are difficult to rear1 being extremely sensitive to cold and wet4 ,turkeys are very wild in their habits1 and apt to stray1 and their young are considered difficult to rear4 ,turkey-hens begin to lay in ,march1 laying either every day or every other day2 and1 during their laying season1 many persons will not let them out of their roosting-place in a morning till they have laid1 on account of their propensity to lay away4 ,one turkey-cock is sufficient for several hens2 and if there are two they generally fight till the strongest has killed the weakest4 ,when a turkey-hen is about to sit1 her nest is made by twisting a pad of straw like those worn by basket-women on their heads1 and soft hay is laid in the middle2 this is done on account of the projecting breast-bone of the turkey1 which makes it difficult for her to cover her eggs1 unless she has some support4 ,hen turkeys begin to sit in ,april2 the number of eggs is generally eleven or thirteen1 and they sit from twenty-five to thirty days4 ,it was formerly customary1 as the young were hatched1 to take them away from the hen1 and1 opening the beak with the fingers1 to force one or two peppercorns down the poor little creatures' throats2 but now this mode of proceeding is thought unnecessary1 and the young are left with their mother till they are all hatched4 ,they may be then fed with crumbled curds mixed with chives or nettles chopped small4 ,eggs boiled hard and cut into little bits2 and mutton or beef without salt1 boiled so much as to tear easily into shreds1 are also given4 ,the old bird should then be put with her young ones under a coop in the hatching-house1 and water should be placed within her reach and that of her young4 ,in a few days the young ones1 with their mother still under the coop1 may be taken into the open air2 but they should not be allowed to remain there longer than two or three hours at a time till they are about ten days old2 and the mother should be kept in her coop under the open shed till they are about six weeks old1 so that till they have attained that age they may always have a warm dry place to fly to4 ,great numbers of turkey chickens die young for want of these precautions being attended to4 ,when turkey chickens are about two months old1 they are called turkey poults1 and about this time the fleshy membranes on the head and neck begin to appear4 ,this is called shooting the red2 and a great many young turkeys die at this time1 unless they are well fed and kept warm4 ,those turkey poults which survive this period are generally reared1 and when about six months old some of them may be fattened for the table4 ,at twelve months old they lose the name of poults1 and are considered full-grown turkeys4 ,guinea fowls can very seldom be persuaded to enter a hen-house2 they like to roost in the open air1 and to lay in a bush or some similar situation2 and1 where they are kept1 a few bushes should be planted in the poultry-yard for their accommodation4 ,the hen seldom sits on more than seven eggs2 and when her young are hatched they should be treated like young turkeys1 and the hen should be put under a coop in the turkey-house4 ,when the young fowls get old enough to be taken into the open air1 the hen should be kept under a coop in the open shed till the young are about two months old1 as she is a most restless creature1 and would soon kill the young ones with fatigue1 if her activity were not checked4 ,peacocks should never be kept in a poultry-yard1 as they have a propensity for killing all the young fowls they can reach1 by giving them a violent blow with the beak on the crown of the head4 ,they will even kill their own young in a similar way1 if they see them before the tuft of feathers on the head has grown4 ,pea-hens are very fond of laying in bushes or hedges1 like guinea fowl1 and when they are kept in pleasure-grounds with peacocks they should be narrowly watched4 ,if they are observed to steal secretly into a bush or hedge1 the place should be marked and examined when the pea-hen has left it2 and1 if a nest is found1 all the eggs should be carefully removed but one4 ,in doing this the eggs should be handled as little as possible1 as pea-hens are very particular1 and will not sit upon their eggs if they have been touched by persons with moist hands4 ,when ,i lived in the country1 ,i never could rear pea-fowls till the idea struck me of making the little country girl whom ,i used to employ to hunt for the eggs wear gloves1 and after that time ,i never found any difficulty in getting the pea-hens to sit4 ,when the pea-hen has laid from five to seven eggs she generally shows a disposition to sit1 or rather she begins to sit on the nest she has made for herself4 ,when this is the case she should be left on her nest till night1 and when it is dark a cloth should be put over her1 and she should be conveyed1 nest and all1 if practicable1 to either the turkey's hatching-house or the feeding-house1 where she should be placed on a nest prepared for her1 containing all her own eggs1 and then covered with a coop1 and a cloth thrown over that4 ,when she has settled comfortably the cloth may be removed2 but she should be kept under the coop the whole time she is sitting4 ,when the young ones are hatched they are treated in the same manner as young turkeys1 and1 when their head-feathers begin to grow1 they suffer nearly as much as the turkey poults do when shooting the red4 ,the houses for the aquatic fowls should be at the bottom of the poultry-yard1 near the pool1 and they should consist of separate divisions for the sleeping and laying places of both geese and ducks4 ,a feeding-house is often added1 and this is especially necessary when either ducks or geese are to be put up to feed4 ,though aquatic fowls1 and particularly ducks1 are proverbially fond of dirt1 the house in which they are kept should be as clean as possible2 and it should not only be frequently washed out1 but thoroughly ventilated by the door being left open all day4 ,the smell of goose dung is very offensive2 and if the house in which the geese sleep be not kept very clean1 it will materially deteriorate the pleasure you will have in visiting your poultry-yard4 ,many people object to geese in a poultry-yard on account of the pugnacious habits of the gander2 but when a gander is brought up with other fowls he becomes familiar with them1 and is not likely to do them any injury4 ,one gander is sufficient for several geese2 and four or five geese will bring up a brood of forty or fifty goslings4 ,geese generally lay every other day2 or1 if they lay two days together1 they miss the third day4 ,they generally begin to lay in ,march1 and lay from eight to twelve eggs before they show any signs of wishing to sit4 ,sometimes1 if they are well fed1 and the eggs taken away1 they will continue laying as many as twenty or even more4 ,when a goose is inclined to sit1 she begins to carry straws about in her mouth as if to prepare for making a nest2 and1 when this is the case1 a nest should be prepared for her containing eleven or thirteen eggs4 ,the nest should be made in a box in one of the houses for aquatic fowls1 and food should be placed near her1 as geese sit very closely1 and sometimes suffer themselves to be half-starved rather than leave the nest4 ,a goose should1 however1 be frequently examined while sitting1 as from her nest being close to the ground it is very liable to be attacked by rats1 who will frequently contrive to get the eggs from under the goose without her being able to prevent it4 ,geese are voracious feeders1 and eat a great deal of grass as well as of more substantial food4 ,when they are to be fattened for the table they are put under coops1 and fed principally on oats moistened with water2 but at other times they may be fed on any kind of refuse vegetable mixed with any sort of corn1 and with boiled potatoes1 carrots1 and turnips4 ,when geese are fattened before they are six weeks or two months old they are termed green geese2 and those which are kept a little longer1 so as to be ready for ,michaelmas1 are called stubble-geese1 because1 if turned into the corn-fields after the crop has been carried1 they will generally find amongst the stubble enough grain1 which has been dropped from the sheaves1 to fatten them4 ,ducks require more water than geese1 and they eat less grass1 though they are always better when grass is within their reach1 on account of the great number of slugs and other similar creatures that they find among it4 ,ducks are celebrated for the voracity and coarseness of their appetites4 ,they begin to lay in ,february1 and will sometimes lay as many as fifty eggs before they show any inclination to sit4 ,they are1 indeed1 generally bad sitters1 and will forsake their eggs if they have not plenty of food and water placed within their reach4 ,from nine to eleven eggs are as much as a duck can cover1 and1 if she has more than that number1 or any she does not like1 she will turn them out of the nest without the least ceremony4 ,a duck generally sits thirty days2 but a short time before the expiration of that period a coop should be put over her1 or else1 very probably1 as soon as two or three ducklings are hatched she will take them to the water1 and desert the remaining eggs4 ,young ducklings are very hardy under ordinary circumstances2 but this treatment frequently kills them1 as if the water be at all cold they are generally seized with cramp1 and die a few hours after they are hatched4 ,it is on account of ducks being so careless of their young that ducks' eggs are frequently set under hens4 ,ducklings1 when first hatched1 are generally fed upon oatmeal mixed with chopped nettles2 and1 when they are a little stronger1 they are given bran soaked in water1 and boiled potatoes4 ,it is also a good plan to throw a handful of oats or barley into the water given to them to drink1 for them to dabble for1 that they may get accustomed to the water by degrees4 ,the mother should1 however1 be kept under a coop till the young ducklings are ten days old1 to prevent her from taking them into the water till they are strong enough to bear it4 ,when ducks are to be fattened they must be kept under a coop1 and fed with boiled potatoes mixed with oatmeal and bruised oats4 ,acorns ground or bruised are a favourite food with them1 and very fattening4 ,malt-dust is likewise recommended2 but barley is said to give them a bad flavour4 ,the ,muscovy ducks should not be kept in the poultry-yard1 as they are so much larger and stronger than the common kind that they are apt to fight with them and deprive them of their food2 and they are more suitable to the park and pleasure-ground4 ,there may be a dove-cot for pigeons in the poultry-yard with the other fowls4 ,when the pigeon-house is large1 it is generally built round like a tower from the ground upwards2 but where this is inconvenient1 a small wooden dove-cot may be fixed against the walk4 ,in your case ,i would decidedly advise you to have a pigeon-house in your poultry-yard2 and1 if it is built like a tower1 there should be holes in the upper part for the birds to enter by1 with a shelf under each row of holes1 and a little penthouse projecting from the roof to keep out the wet4 ,the interior of the pigeon-house must have cells for nests1 which are made by putting up shelves twenty inches wide and one foot apart1 and dividing the spaces between them by upright partitions1 three feet from each other4 ,across the back of each nest there should be a board three inches wide1 sliding up and down in a groove1 to prevent the young ones from falling out1 and yet to allow of the nest being cleaned4 ,when the house has been stocked with pigeons1 a little hay or soft straw is put into each cell for the pigeon to form its nest4 ,some persons divide each cell into two nests1 as1 when the young are about a fortnight old1 the female1 without waiting till they are fledged1 often begins to lay again2 and1 when there is only one nest1 it is not an uncommon thing to see a female pigeon sitting on a fresh set of eggs1 while the young of the former hatching are still under her care4 ,when a pigeon-house is to be stocked1 a number of young birds are obtained either in ,may or ,august1 when they are in the state called squeakers1 that is to say1 not fully grown1 but able to feed themselves4 ,when the female pigeon begins to lay1 she produces only one egg1 and then waits a day or two1 after which she lays another1 and immediately proceeds to sit4 ,she continues sitting from fifteen to twenty days1 or rather the male and female sit alternately during that time2 but1 as soon as the young pigeons are hatched1 the mother never leaves them1 for the space of three days1 though after that time she commits them1 very frequently1 almost entirely to the care of a male1 who feeds them in the same manner as she does herself1 by swallowing peas or other large seeds1 and1 after keeping them in the crop till they are partly macerated1 forcing them up again1 and ejecting them into the open mouths of the young ones4 ,while the young are thus fed1 they are called squabs1 and in that state they are reckoned best for pies2 but1 when they get old enough to feed themselves1 they are called squeakers4 ,they breed very often1 but only continue prolific for a few years1 and are1 in general1 short-lived4 ,a pigeon-house soon becomes very dirty1 and has a most intolerable smell2 it should1 therefore1 be cleaned out as often as practicable1 taking care that the cleaning is always done in the morning before mid-day1 as pigeons go to roost very early1 and1 if disturbed in the afternoon1 they will very often take a sulky fit1 and sit outside of the pigeon-house all night4 ,pigeons should always be fed in the open air1 with peas1 small horse-beans1 buck-wheat1 and old tares1 as new tares are said to be unwholesome4 ,they should be supplied with abundance of water1 some in a shallow vessel for them to wash in1 and some in a wooden trough for them to drink2 as they are very cleanly1 and will not drink the same water that they have washed in1 though they require more water to drink than any of the other inhabitants of the poultry-yard4 ,they require to have access to gravel or sand1 and it is customary to supply them with a heap of lime rubbish1 over which salt and water has been poured2 and in some cases this is put into an earthenware vessel with holes in it1 called a salt cat2 in other cases a little salt is thrown over a heap of sifted gravel4 ,when pigeons are put in a new house1 it is customary to give them cummin seed or asaftida1 as they are so fond of these strong-smelling substances1 that they soon take a liking to any place where they are to be found4 ,pigeons are very hardy1 and are subject to very few diseases4 ,the two eggs laid by the female pigeon generally produce a male and female bird2 and1 when this is the case1 if by any chance one of them is killed1 it is very difficult to provide the other with a mate4 ,pigeons are proverbial for their constancy1 and the same pair will produce broods for several years in succession4 ,the diseases of poultry are very numerous and often fatal4 ,the pip comes in the shape of a little blister on the tip of the tongue1 which afterwards becomes a thickened membrane4 ,if seen in its first state it should be pricked1 and the fowl kept a day or two without food1 but plenty of water should be given to it4 ,if the membrane has formed1 the fowl is thrown on its back1 and1 the beak being opened1 the membrane is removed by passing the finger nail or a fine needle under it4 ,the tongue is then moistened with a little oil1 and the fowl for a few days is given very little to eat1 but plenty of water to drink3 some persons give fowls affected with this disease rue chopped fine and mixed with butter4 ,it is a very common disease with young fowls1 and generally attacks them1 if the weather should be hot1 in ,august and ,september4 ,when fowls appear to suffer from immoderate thirst1 it is a sign of fever1 and they should be supplied with abundance of clear water1 and only fed with a little soaked bread2 and a similar mode of treatment is generally efficacious when the fowl appears to suffer from constipation4 ,when a fowl is crop-sick1 that is1 suffers from indigestion1 it is usual to put a piece of iron in some of the water given to it1 but it should also have plenty of pure water4 ,pepper is often given1 and no other food is allowed than mashed potatoes or boiled cabbage cut small1 and both given warm4 ,when fowls have a voracious appetite1 and yet look out of condition1 it probably arises from the fowl having too much acid on its stomach1 and it should be fed with mashed potatoes mixed with chalk and given warm4 ,in diarrha boiled rice is given1 occasionally mixed with milk1 taking care1 however1 that the milk is perfectly sweet2 or chalk may be given1 and the fowl fed on wheat1 oats1 or buck-wheat4 ,the roup1 or influenza1 is1 however1 the most fatal of all the diseases which attack poultry4 ,it begins with what is called the gapes2 that is1 the fowl1 being unable to breathe through its nostrils1 keeps its beak open1 with a kind of convulsive yawn2 the eyelids then become swelled and close1 and there is an offensive discharge from the nostrils4 ,as soon as any fowl is observed to be affected with this disease1 it should be separated from the rest1 as the disease is very infectious4 ,the mouth and nostrils should be first washed with warm water and soap 7which will make the creature sneeze and discharge a great quantity of the offensive matter71 and then gently rubbed with a dry cloth4 ,a grain of calomel made into a pill with bread may be given1 and the fowl put into a rabbit-hutch near the fire1 on a bed of soft warm hay4 ,some hours afterwards the head should be again washed in warm water and rubbed dry1 and the fowl should be crammed with a few balls made of barley meal1 flour1 mustard1 and grated ginger2 and warm water with treacle in it should be given to drink4 ,the hay should be changed twice a day1 and warmed before it is given4 ,the washing and feeding should be repeated several times a day1 and in about a week a little more calomel should be given1 and afterwards flowers of sulphur4 ,this treatment will soon effect a cure4 ,,letter ,,xvi4 ,,the ,,inhabitants ,,of ,,the ,,ponds3 ,,fish2 ,,and ,,aquatic ,,fowls1 ,,including ,,swans1 ,,exotic ,,geese ,,and ,,ducks4--,,inhabitants ,,of ,,the ,,woods3 ,,including ,,pheasants ,,and ,,partridges1 ,,herons ,,and ,,bitterns4--,,aviary4--,,apiary1 ,,and ,,the ,,management ,,of ,,bees4--,,silk-,,worms4 ,when a fish-pond is to be made1 a situation should be chosen where there is a natural hollow1 so that the ground which is to form the bottom of the pond may be as little disturbed as possible4 ,if this situation be near a river so that a feeder may be led into it1 nothing else is wanted to form a fish-pond but an embankment and a sluice1 and these you must have made by persons used to such employments4 ,it is necessary1 however1 to take care that the pond is fed from a river1 as spring water is not only too cold for the fish1 but is seldom quite free from mineral substances4 ,the pond should be made at least six feet deep1 and if twelve feet or more it will be better for the fish3 as in frosty weather they will remain near the bottom1 and will find enough air in the great body of water above them to enable them to live a long time after the surface is frozen over2 while1 on the contrary1 if the pond be shallow1 the fish will soon exhaust all the air it contains1 and will perish unless the ice be frequently broken1 to admit air from the atmosphere4 ,in shallow ponds1 also1 the rushes and other weeds grow so fast as to occasion considerable expense and trouble in having them cleared away4 ,the extent of a pond must depend upon circumstances1 but it should never be less than five or six acres1 and as much more as is convenient2 in shape it should be rather long1 as regards the front of the mansion1 than broad1 and its outline should either be varied1 or broken by planting trees and shrubs in small groups on its banks4 ,where ponds are intended solely for fish1 without regard to their appearance in the landscape1 their banks should be quite straight1 and their shape square or oblong4 ,the pond1 whether ornamental or not1 may be divided into two parts by an embankment in the centre1 which is kept about two feet below the general surface of the water when the pond is full4 ,the use of this is1 that1 when the pond is to be run dry1 either for clearing it of its mud or catching the larger fish1 only one half need be emptied at a time2 and the other half may serve as a place to put the store fish in while the first division is being cleared out2 and1 when that is quite clean and the water let into it again1 the fish may be transferred to it while the second half is being cleared4 ,of course1 according to this arrangement1 there must be a wooden sluice for letting off the water in each division4 ,the beauty of a pond depends principally upon its being well supplied with water1 and this constant supply can only be insured during the summer months1 by having a brook or rivulet running through the pond4 ,where the pond is of sufficient size1 there should be an island or two for the swans and other aquatic birds to make their nests on4 ,where several kinds of fish are desired1 different soils may be laid at the bottom of the pond1 to suit the fish which breed in it4 ,thus1 trout will never thrive unless the pond in which they are kept has a gravelly bottom4 ,carp 7of which there are two kinds1 the common1 and the ,prussian which is much smaller than the other17 and tench require loam1 with abundance of aquatic weeds2 and eels will only thrive in mud4 ,it is very seldom practicable to keep all kinds of fish in the same pond1 as some kinds destroy other kinds2 but providing them with different bottoms is the most effectual way of keeping them1 as they will remain in separate communities in the part of the pond that suits them best4 ,of the kinds of fishes with which a pond should be stocked1 carp are1 perhaps1 generally speaking1 the best4 ,they breed rapidly1 are very hardy1 and grow very fast4 ,tench resemble carp in all these qualities1 and both are quiet fish1 which would live together without fighting or destroying each other4 ,perch1 on the contrary1 are said to be so ravenous that they will devour their own spawn1 and that of other fishes4 ,they breed freely and are quite hardy1 but do not grow rapidly4 ,trout1 when kept in ponds1 are rather ravenous2 but pike far exceed all other fish in this respect4 ,a large pike will destroy nearly all the small weak fishes in a pond2 and1 indeed1 he has been known to seize young ducks1 and devour them4 ,these and similar acts have obtained for the pike the name of the fresh-water shark4 ,amongst the other enemies to young fish are counted the little creatures called sticklebacks1 which are so small1 and apparently so insignificant1 that no one would suppose it possible that they could prevent the stocking of a pond4 ,they do so1 however1 by devouring the spawn1 and thus preventing the number of fishes from increasing4 ,when a pond is once stocked very little care is necessary2 the principal thing which needs to be attended to being to break the ice in severe frosts to supply the fish with air1 if the pond should not be deep enough to render this unnecessary4 ,when fish appear to want feeding1 earthworms1 steeped grain1 and ground malt1 should be thrown into the water4 ,besides the regular fish-ponds1 it is very convenient in the country to have small ponds or stews adjoining the kitchen-garden1 or somewhere contiguous to the house1 where fish can be kept and fed1 and yet caught at any moment when they may be required4 ,carp and tench are the best fish for keeping in stews1 as they are the quietest2 but1 as stews are so contrived that the different kinds of fish may be kept in them separate from each other1 perch may be kept in one of the divisions1 and fed with garbage or any refuse animal food from the kitchen1 till they have attained a large size4 ,pike might be kept in another stew in the same manner1 but a pike should never be put into a stew with any other fish4 ,every pond in a pleasure-ground should have some ornamental aquatic fowls upon it to make it look complete2 as without some kind of living creature1 the finest piece of water in the world would have a look of coldness and desolation4 ,of all the ornamental aquatic fowls known in ,england1 the swan1 though perhaps the commonest1 is the noblest2 and it has the advantage of being useful in clearing ponds of weeds as well as being ornamental4 ,a swan should generally have a pond at least three acres in extent1 and they seldom thrive unless there is an island in the centre overgrown with long grass or underwood1 in which they can make their nests4 ,swans are tolerably hardy1 and only require to be taken up in time of frost4 ,they are very fond of rambling over grass when they feel themselves in perfect security2 and they eat a great quantity of slugs and snails when thus employed4 ,in the month of ,may the female swan generally prepares to make her nest1 which she does secretly1 as1 if the cobb or male bird perceives her1 he will prevent her if possible4 ,the cygnets1 or young swans1 are generally hatched about ,july1 and when they first appear their feathers are of a dingy brown instead of being white4 ,when they first go into the water the female1 or pen bird1 as she is called1 only lets them swim a little way1 and then1 if they appear tired1 she takes them on her back4 ,when the cygnets grow bigger1 the mother swims round the pond with them following after her like a company of soldiers4 ,as soon as they get about three parts grown1 the cobb drives them away from their mother1 and forces them to provide for themselves4 ,at this period1 if they happen to have been hatched late1 they may be fed with boiled barley and bread4 ,they do not become perfectly white till the second year4 ,when two full-grown cobb swans quarrel they fight tremendously2 and1 though the common species is called the mute swan1 they make a loud hissing noise something like that of the goose1 but louder and hoarser4 ,a cobb swan will also1 when enraged1 attack a dog1 or even a man1 striking tremendous blows with its wings4 ,it is said that a full-grown swan could break a man's arm with a blow of its wing4 ,swans were formerly considered royal birds2 and those upon the river ,thames are still the property of the crown1 and the young ones are marked every year under the superintendence of the ,lord ,mayor1 the ceremony being called swan-hopping1 which is said to be derived from swan-upping1 a part of the ceremony being to decide how far up the river the swans have a right to go4 ,in hard frosts the swans1 and all the other ornamental aquatic fowls1 must be sheltered1 and fed in the same way as the common ducks and geese in the poultry-yard2 and there is generally some place contrived near the water for this purpose2 as1 for example1 under the fishing-house1 or adjoining the boat-house4 ,it is also necessary to take some means of preventing aquatic fowls from flying away1 and the barbarous operation of cutting off one joint of the wing with a penknife1 or a very fine saw made from the spring of a watch1 is frequently resorted to2 it being the second joint of the wing that is taken off4 ,for my own part1 ,i should prefer losing my birds to resorting to such measures for their preservation2 and ,i think ,i have understood1 that1 by depriving them of the alternate feathers of their wings1 they may be rendered incapable of flying while they are strangers to the place1 and ,i would trust to kind treatment to make them wish to stay with me when we became better acquainted4 ,the black swan is a native of ,australia1 and it is so common in that country1 that it gives its name to the ,swan ,river4 ,in a wild state1 it is generally seen floating on lakes or rivers1 in long lines formed by eight or ten or more swans swimming in a single file2 and when alarmed they rise all together and fly off1 uttering wild but not unmusical screams1 retaining in the air the same position as that they occupied in the water4 ,you must1 however1 take care1 if you put a black swan on the some water with the white ones1 that they do not injure it4 ,some years ago1 two white swans on the water in the ,regent's ,park pursued a black one with the greatest ferocity2 and1 according to ,mr4 ,yarrell1 from whom ,i have taken this account1 one of them having succeeded in grasping the black swan's neck between the mandibles of its beak1 shook it violently4 ,the black swan with difficulty extricated itself from this murderous grasp1 hurried on shore1 tottered from the water's edge a few paces1 and then fell to die4 ,the white swans did not attempt to pursue it1 but continued sailing up and down the water with every feather on end1 and seeming proud of their conquest4 ,of geese there are many ornamental kinds4 ,the ,chinese goose is a beautiful creature1 which breeds readily in this country4 ,the bean goose is frequently kept on ornamental pieces of water2 and a pair belonging to the ,ornithological ,society of ,london have produced young in ,st4 ,james's ,park1 and are remarkably tame4 ,this goose has received its name from its fondness for beans and other pulse2 and it is one of the three species of wild geese which pay passing visits to the ponds and lakes in the ,north of ,england and ,scotland4 ,it is found in great abundance in the ,hebrides and other western islands of ,scotland2 and large flocks fly together1 either in a diagonal line or in two such lines forming an acute angle1 making a loud cackling noise as they fly1 and going1 as has been supposed1 at the rate of more than twenty miles an hour4 ,the ,canada geese are very remarkable in their appearance1 from their glossy black necks and white cheeks1 and their very remarkable trumpet-like notes4 ,these birds appear in such quantities in ,canada1 that it is calculated that two or three thousand are killed every year by the ,english at ,hudson's ,bay4 ,this bird is sometimes called the cravat goose2 its beautiful black and glossy neck and white breast bearing considerable resemblance to a black silk cravat upon a white shirt4 ,the bernicle1 or brent goose1 is interesting from the curious superstition which formerly prevailed respecting it1 as it was supposed to have sprung from the shell called the barnacle or lepas1 which adheres to the bottoms of ships1 and which has a fringe of cirri projecting from between its valves bearing some faint resemblance to the feathers of a bird4 ,these geese are very small1 and not above half the size of the ,canada geese2 and yet ,mr4 ,waterton found a large old ,canada goose on his noble sheet of water at ,walton ,hall pair with a bernicle gander4 ,the ,egyptian goose is interesting from the strong resemblance it bears to the figures of a goose found in ,egyptian hieroglyphics1 in which it was the emblem of caution4 ,amongst the other ornamental kinds of geese found on ponds in pleasure-grounds1 ,i may mention the snow1 or red1 goose from ,north ,america1 which is of large size1 and has its bill armed with twenty-three strong indentations like teeth2 and the laughing goose1 which has a white front1 and makes a strange laughing-like noise4 ,there is also an ,african goose called the gambo1 which is furnished with a curious spur on the upper part of the wing4 ,of the ornamental ducks the best known species is that with red wattles on its head and neck1 which is generally called the ,muscovy duck1 but which is not1 as its name imports1 a native of ,muscovy2 for the name is a corruption of moschata or musk duck1 in allusion to the peculiar smell of the creature4 ,these ducks are found wild in ,guiana1 where they nestle on the trunks of trees close to the water's edge4 ,they are easily managed in this country1 but require protection in cold weather4 ,they breed freely1 and are not difficult to rear1 except about the time when the red wattles appear round the head1 when many of them die4 ,in other respects they considerably resemble the common duck4 ,the shieldrake1 or burrow duck1 is remarkable for its constancy1 as a male and female when they once pair continue to breed together every year as long as they live4 ,this duck is also one of the most beautiful of the ornamental water-fowl4 ,in its native state it is generally found on the sea-coast1 or within a few miles of the sea1 where it breeds in rabbit burrows and other holes in sandy soils4 ,it will1 however1 live in an inland situation1 provided it is fed with periwinkles and other shell-fish1 and hence it was originally called the shelldrake4 ,in some parts of ,scotland it is called the skeeling goose4 ,there is another species of shieldrake which is sometimes called the ruddy goose1 and which has a glossy black ring round its neck and a reddish breast4 ,this bird has the same burrowing habits as the common species1 but it prefers the neighbourhood of a river to that of the sea4 ,the voice of this bird when flying is said to resemble the tone of a clarinet2 but in a state of confinement it bears more resemblance to the cry of a peacock4 ,the shoveller1 or broad-bill1 is a fowl occasionally kept on ponds in pleasure-grounds4 ,in a wild state it inhabits marshes and the muddy shores of lakes and rivers1 and is generally considered only a winter visitor to this country1 though some remain every year to breed4 ,they feed principally on insects1 and are so fond of flies1 that one of the common names of this species in ,france is canard gobe-mouche4 ,the ,english name of shoveller alludes to the broad beak1 each mandible of which is bordered with close set rows of teeth resembling those of a weaver's reed1 and which fitting into each other form a kind of sieve4 ,with this beak the shoveller digs up the soft mud1 and letting its watery particles escape1 retains the very small worms and other insects which constitute the principal food of the bird4 ,these ducks being very ornamental and curious1 many attempts have been made to keep them on the ornamental pieces of water in the ,london parks and gardens1 but hitherto without success2 for ,i am told1 on the authority of our excellent friend ,captain ,mangles1 that1 though they may appear healthy for a time1 they are very apt to die off suddenly without any apparent cause4 ,the gadwall1 or grey duck1 is an ornamental bird2 but it is of little use to have it in pleasure-grounds1 as it is so shy1 and so fond of hiding itself among thick weeds and long grass1 that the pair in the ,zoological ,society's gardens are scarcely ever seen4 ,the pintail duck1 or sea pheasant1 though also shy in its native habitats1 is more easily tamed1 and is well deserving of being kept on ornamental pieces of water1 not only from the beauty of its plumage1 but from the singular appearance produced by its long tail when it is swimming on the water4 ,this bird has a singular patch of green on its wings1 and yellow feet4 ,it is very difficult to get it to breed4 ,the teal is the smallest of the ,british ducks1 and one of the prettiest4 ,its breast is spotted with black tinged with purple1 and it has a rich dark-brown mark on its head1 encircling the eye and spreading down the back of the neck4 ,the teal bears confinement well1 and it breeds regularly every year in the gardens of the ,zoological ,society4 ,the eggs are white tinged with buff1 and generally about an inch and a half in length4 ,the nest is formed of decayed vegetable matter1 lined with down and feathers1 and it contains eight or ten eggs4 ,the teal feeds on grass and water plants1 and also on various kinds of insects2 but1 when kept in this country all the year1 during the winter it requires grain4 ,the widgeon1 ,mr4 ,waterton tells us1 is a much more familiar bird than either the pochard or the teal4 ,while these congregate on the water1 beyond the reach of man1 the widgeon appears to have divested itself of the timidity observable in all other species of wild-fowl1 and approaches very near to our habitations4 ,the widgeon has such a shrill cry1 that it is sometimes called the whistling duck4 ,the ,american widgeon is the constant attendant on the canvass-back duck1 so celebrated in the ,united ,states for its excellence as an article of food4 ,these ducks have been introduced into ,england1 but they do not thrive in this country probably for want of a species of ,vallisnria on which they feed in their native land4 ,the best way of managing them would be1 to give them plenty of grain1 particularly wheat1 of which they are remarkably fond2 though1 probably1 buck-wheat would answer the purpose1 and would be much more economical4 ,the ,vallisnria1 also1 on which they feed1 might be introduced into ,england1 though it would require to be grown in running water4 ,the eider duck is very scarce on ornamental pieces of water1 though it is abundant in the ,north1 particularly on the ,fern ,islands off the coast of ,northumberland1 and especially on ,st4 ,cuthbert's rock2 and hence it is sometimes called ,st ,cuthbert's duck4 ,it was long supposed that the eider duck would not live in confinement2 but the ,earl of ,derby has several in his splendid collection at ,knowsley1 which were reared by feeding them on slugs and other mollusca4 ,the king duck1 the beautiful little western duck1 the magnificent surf scoter1 and the red-crested duck 7a beautiful stuffed specimen of which is in the possession of ,mr4 ,waterton71 are all highly ornamental1 and well deserve to be kept in pleasure-grounds for their beauty4 ,the pochard1 or dun bird1 is remarkable for the excellence of its flesh1 which closely resembles that of the celebrated canvass-back duck of ,america4 ,like that duck it feeds greedily on a species of ,vallisnria and on grass-wrack and sea grass 7,rpia martima72 which last1 ,mr4 ,yarrell tells us1 is called also in ,america eel-grass1 from the form and length of the stem4 ,the ducks dive and pull up these aquatic plants to obtain the tender roots1 the only part they seem to eat4 ,the two plants last named are common near the coast in ,england4 ,i think you will now be pretty well tired of aquatic fowls2 and therefore ,i will only mention one more1 viz4 the coot1 respecting which there is a great diversity of opinions4 ,if a gentleman wishes to have plenty of wild-fowl on his pool1 says ,col4 ,hawker1 in his ,instructions to ,young ,sportsmen1 let him preserve the coots and keep no tame swans4 ,the reason that all wild-fowls seek the company of the coots is1 because these birds are such good sentries to give the alarm by day when the fowl generally sleep4 ,if you wish to have your water-fowl breed1 says ,captain ,mangles1 have no coots1 for if you have they will destroy all the eggs4 ,where there are coots1 and it is wished to destroy them1 it is extremely difficult to do so by shooting at them1 as the moment they see the gun1 they dive into the water1 and when they come up again1 are frequently a hundred yards from the place where they sank4 ,they also make a great commotion in the water by flapping their wings along its surface1 and making a tremendous rushing noise1 so that it is not very easy to approach them even with a boat4 ,almost every park where there are trees contains pheasants2 and in many places especial contrivances have been resorted to for feeding and keeping these birds4 ,the places which they like to frequent are woods and plantations where there is plenty of undergrowth1 and they are particularly fond of places where fern and brake grow abundantly4 ,when it is wished to stock a park with pheasants1 it is usual to set the eggs under a common hen1 and when they are hatched1 which will be in from twenty-three to twenty-seven days1 the young ones should be put into a basket with a bit of flannel till the whole are hatched and the shells have been removed from the nest4 ,they are then put back to the hen1 and fed with eggs boiled hard and then cut small1 and curd made by mixing new milk with the water in which a lump of alum has been dissolved4 ,they should also have a few ants' eggs if they can be procured1 and1 if they cannot1 a raw egg should be beaten up and mixed with as much flour as will make it into a paste1 and then rubbed through a coarse sieve so as to leave it in little grains4 ,young pheasants should be fed often1 and have but a very little at a time4 ,when they are able to run about1 they are first put out with the hen under a coop like chickens2 but1 when they get older and stronger1 the hen is put on one of the lower branches of the tree in the poultry-yard1 and tied to it by the leg1 so that she can move about on the branch1 but not descend to the ground2 the young pheasants seeing her on the tree will fly up to her1 and thus learn to perch4 ,in a few days the hen is put upon one of the higher branches of the tree1 and the young pheasants soon learn to follow her4 ,in a week or ten days after this1 they are generally old enough to leave the hen1 and they may be turned into the woods2 though they will require feeding every morning and evening for some weeks4 ,pheasants are naturally very shy1 and even when reared in this manner they become so timid in the course of a few weeks that they will not suffer any one to come near them4 ,many persons suppose that1 as they are natives of ,asia ,minor1 they are tender1 and easily affected by the cold2 but this is not the case1 as they will bear cold better than most others of the feathered race4 ,some persons try to fatten pheasants by putting them in a small enclosure covered with a net2 but pheasants treated in this manner are never so good as those shot wild in the woods4 ,many plans have been devised for feeding pheasants in the woods1 but none are better than those of ,mr4 ,waterton at ,walton ,hall4 ,at that most interesting place1 which may be called the paradise of birds1 ,mr4 ,waterton has formed clumps of hollies1 by planting twenty or more in a circle1 and then making an inner circle1 containing ten or fifteen trees1 and scattering the food for the birds between the two circles1 or in the centre of the inner one4 ,in other places a yew tree surrounded by a holly hedge forms a place of shelter for the birds2 but the first kind is preferred for a feeding-place4 ,the pheasant requires a great deal of food2 and ,mr4 ,waterton1 whose knowledge of the subject is proverbial1 tells us that it is fond of acorns1 beech mast1 the berries of the hawthorn1 the seeds of the wild rose1 and the tubers of the ,jerusalem artichoke4 ,boiled potatoes 7which the pheasant prefers much to those in the raw state7 are1 he adds1 perhaps the most nourishing things that can be offered in the depth of winter4 ,the plantations of hollies afford the pheasant a retreat to feed in admirably suited to its timid nature1 and they serve at the same time to keep the smaller birds at a distance4 ,pheasants are generally considered worth encouraging in a park1 for their ornamental effect when sitting on the trees1 or rising with a loud whirr from their covers4 ,it is also agreeable to hear their call in the woods at roosting-time and early in the morning4 ,a wood without any living creatures in it presents only a dreary scene1 or at best only gloomy pictures to the imagination2 but1 as soon as it is instinct with life1 its whole aspect seems changed1 and cheerful feelings are excited4 ,i like1 therefore1 to encourage birds and other half wild animals in extensive parks1 and ,i would only banish those whose natural propensities make their presence more likely to give pain than pleasure4 ,partridges require very little aid from man1 provided only the common kind is desired4 ,all that is necessary is1 to prevent the hen from being disturbed while sitting1 or while brooding over her young4 ,may is the month in which the partridge generally lays her eggs1 and1 from that time till the end of ,june1 care should be taken not to disturb her4 ,partridges pair early in spring1 and once united it is rare that any thing but death separates them4 ,the female lays from fourteen to twenty eggs1 and makes her nest upon the ground4 ,the young one runs as soon as it is hatched1 and frequently while it has still part of the shell upon its head4 ,the hen partridge rears her young as a hen does her chickens1 scratching the ground to get insects for them1 and sheltering them under her wings while they are at rest4 ,partridges succeed best in temperate climates2 for extremes of heat and cold are alike unfavourable to them4 ,partridges make a peculiar noise called jucking when they settle down for the night2 when this noise is heard1 it is a certain indication that there is a covey or brood of young birds close at hand4 ,the red-legged1 or ,guernsey1 partridge is very abundant in ,france1 and in many parts of the ,continent2 but it is rare in ,england1 except in ,suffolk1 where it is not liked for the table4 ,its habits differ materially from those of the common partridge4 ,it will only thrive in mountainous situations covered with wood2 and1 instead of roosting on the ground1 it passes the night on trees4 ,it is also generally found perched on trees in the daytime2 and it lives in large flocks1 and not in coveys consisting only of a single family4 ,if you wish to try the experiment of rearing some of these birds1 you have only to get fifteen or twenty of the eggs through some poulterer from ,france or ,guernsey1 or from ,suffolk1 and to set them under a common hen4 ,they will be hatched in about the same time as pheasants1 and the young birds require exactly the same treatment4 ,i do not think ,i need say any thing of the other kinds of game birds common in ,england1 as you are not very likely to go out shooting2 and they are too wild to suffer themselves to be approached4 ,hares may be occasionally seen lying in their forms1 or scudding across a field2 but they are too fond of pinks and carnations for me to be very partial to them2 and1 indeed1 it is hardly possible to have a good flower-garden where there are a great many hares and rabbits4 ,herons are very interesting birds1 but1 as they only frequent marshy land1 it is not every situation that is suitable for them4 ,they have certainly a striking appearance in a landscape1 when they are seen standing for hours together on the banks of a piece of water watching the fish2 and1 when they fly1 the flapping of their long wings1 and the cries they utter1 have something in them extremely wild and romantic4 ,the booming of the bittern1 too1 which is often heard on the borders of marshy land1 has a very striking effect1 and harmonises well with the cry of the heron4 ,if you have any gold and silver pheasants1 or other curious birds that you do not like to trust wild in the park1 you will perhaps find it advantageous to have an aviary2 of which there are two kinds4 ,small aviaries are1 in fact1 but birdcages on a large scale1 divided into compartments to suit the nature of the birds that are to be confined in them2 while a large aviary is only a superior kind of poultry-yard covered in with wire network to prevent the birds from escaping4 ,the aviary of the ,earl of ,derby at ,knowsley ,park1 which is generally considered the best in ,england1 is of this latter description4 ,the apiary1 or stand of beehives1 should be placed in a sheltered situation with a southerly aspect1 and care should be taken that there are no bad smells near it2 such1 for instance1 as those proceeding from a pigsty or a dog-kennel4 ,there should1 on the contrary1 be a garden full of pleasant flowers as near as possible to the bees1 as1 though they will occasionally go even miles in quest of food1 it is much better for them on every account to have it close at hand4 ,bees are particularly fond of the flowers of buck-wheat1 and1 though other plants may be more abundant in honey1 none are more useful in affording what is called bee-bread1 or the substance on which the bees live while they are laying up their winter store4 ,the working bees1 indeed1 manufacture three distinct substances from the juices they obtain from the flowers4 ,these substances are1 the wax of which they make their combs2 the honey which they store in them1 for consumption during winter2 and the bee-bread on which they feed1 and a portion of which they lay up in the cells in which eggs are deposited1 in order that the young bee may feed upon it while in its larva state4 ,when you want to form an apiary1 it is necessary at first to decide upon what design you will prefer1 and then to adapt your bee-house to it2 the bee-house itself being a wooden closet with shelves in it1 each large enough to hold two or more hives4 ,the holes for the entrance of the bees must be in front of the apiary2 and they are generally made three inches long1 and a quarter of an inch high1 with a little shelf before each for the bees to alight upon before they enter the hive4 ,many kinds of hives have been recommended1 and ,nutt's hive is a very good one1 where the bees are kept merely for an amusement1 and it is wished to see them at work2 but1 where honey is an object1 ,i believe the common straw hives are found to answer best4 ,i may observe1 however1 that where ,nutt's hives are used1 no ornamental front is required to the apiary1 as the hives are quite sufficiently ornamental in themselves4 ,when a hive of bees is to be bought1 the person who selects it generally taps it to see if it is full of bees1 and1 if he is satisfied in this respect1 a thin board is slipped under it1 and it is left quiet till night4 ,when it is dark1 the board is gently raised by having a person on each side of it1 so as to keep it as level as possible4 ,a cloth is then slipped under the board1 and drawn up and tied closely over the hive4 ,when thus secured the hive may be easily carried to any distance that may be necessary2 and1 when it is placed on the board where it is finally to stand1 the cloth must be taken away from the lower part of the hive before it is placed2 as1 when it is once fixed1 it should not be moved again if it can possibly be avoided4 ,in ,may or ,june bees generally swarm1 that is1 the bees having become too numerous for the hive1 a portion of them go forth to seek a new abode4 ,a short time before swarming the bees come out of their hive1 and hang together so as to form a chain4 ,after hanging in this manner for some time1 and frequently for several hours1 they leave the old hive and settle on a tree in the neighbourhood2 and1 as soon as this is the case1 a table is set under the tree covered with a white cloth1 and a man experienced in such matters ascends the tree with an empty hive in his hand1 and sweeps the bees into it4 ,he then brings the hive down1 and places it on the table which was previously covered with a cloth4 ,a very great bustle immediately takes place among the bees1 and the cloth is completely covered with them4 ,gradually1 however1 they become settled in the hive1 and at night the cloth may be drawn round them1 and the hive removed to wherever it may be wished to place it4 ,there must be one queen bee in every swarm1 and1 if by any accident the queen bee is killed1 the remaining bees are in the greatest trouble and confusion1 as if seeking for her1 and if they do not find her they separate1 and disperse themselves among the other hives4 ,if1 on the contrary1 the queen is only held in confinement1 they fly to her as soon as they find out where she is1 and forming themselves into a chain1 wait till she comes forth to lead them away4 ,there are many curious facts relating to the domestic economy of bees well worthy of your notice1 but this is not exactly the place to relate them4 ,i shall1 therefore1 only say a few words on the mode of taking the honey1 and on the management of the bees during winter4 ,many plans have been devised for taking the honey without killing the bees2 but this appears to be a mistaken kind of humanity1 as it is more merciful to kill the bees at once than to condemn them to die of starvation by depriving them of their winter food4 ,the ordinary mode is1 to put linen rags dipped in melted sulphur into a hole in the ground1 and1 after having lighted them1 to set a hive full of bees over the hole4 ,another plan is to set the full hive on an empty one inverted1 and then to introduce a sulphureous smoke into the full hive by means of a pair of fumigating bellows4 ,the bees will all fall from the full hive into the empty one1 and the combs in the full hive1 when cleared of the bees1 may be cut out4 ,when the lives of the bees are to be preserved1 the full hive is inverted1 and the empty hive being put over it1 and both of them enclosed in a cloth1 the lower hive is tapped several times on the outside with a stick1 and gently shaken1 so as to drive the bees from it into the upper hive4 ,a board is then slipped between the two1 and1 the hive containing the honeycombs being removed1 the other hive is left with the bees in it4 ,this operation should be performed in ,august1 as1 if it is later in the season1 the bees will not have time to provide themselves with a fresh stock of honey before winter4 ,if the bees are to be destroyed when the honey is taken1 it is generally done in ,october4 ,when winter sets in many cover their hives with a thatching of straw2 and1 if a few warm days occur which tempt the bees out1 they are fed with sugar and water boiled into a syrup1 and not with merely sugar dissolved in water1 as is frequently the case4 ,some persons recommend the syrup given to bees to be put on a plate and crossed with straws1 to enable the bees to take it without drowning themselves2 while others recommend paper pierced with holes1 or perforated zinc1 for the same purpose4 ,it may be useful to mention that the sting of a bee1 being a powerful acid1 may be cured by the application of an alkali2 and thus chalk1 or any similar substance1 will very soon allay the pain4 ,i shall now add a few words on keeping silk-worms1 and then ,i think ,i shall have said quite enough on the animals usually kept in the country4 ,silk-worms succeed best when fed on the leaves of the white mulberry1 but those of the black mulberry are unwholesome for them4 ,when the leaves of the white mulberry cannot be procured1 lettuce leaves or those of the maclura are the best substitute4 ,where the mulberry is grown purposely for silk-worms1 the trees are cut down to the ground every year to make them send up strong vigorous shoots4 ,the leaves of these shoots are gathered in the morning after the dew has gone off1 so that they may be perfectly dry1 and1 when stripped off1 they are deposited in a bag kept open with a hoop round the top1 in order that they may be preserved in as fresh a state as possible2 and every leaf is taken off one tree before another is begun upon1 as it is found that this plan of stripping the trees entirely injures them less than taking a few leaves from each at a time2 as1 after the tree has been for some time entirely denuded1 it forms a fresh set of leaf buds1 and produces a second crop of leaves4 ,none of the leaves of this second crop1 however1 must be taken off4 ,where labour is sufficiently cheap1 the leaves are best cut off with a pair of scissors4 ,if you should feel inclined to try your skill in feeding silk-worms1 you can purchase the eggs in ,covent ,garden market for ten shillings an ounce1 and1 if kept in a cool place1 they will remain good for nearly a year4 ,when they are to be hatched1 they must be exposed to a temperature of #hf ,fahr41 and they are best kept in a room appropriated for the purpose1 and heated by a stove4 ,if you have any small room adjoining your laundry1 or any other place where there is a constant fire1 you will have no difficulty in managing your silk-worms4 ,supposing you to have a room of this nature1 it will be well to have tables and shelves provided for keeping the insects on2 the shelves should not be let into the wall1 but should be so contrived1 by being suspended on holdfasts or in some other way1 as to have the air on every side2 and they should be furnished with ledges round them to prevent the insects from falling off4 ,as soon as the mulberry begins to unfold its leaves1 the eggs of the silk-worms should be laid on the shelves1 and when they begin to turn white1 which will be in about ten days if the room has been kept at a proper temperature1 they should be covered over with little trays made of writing-paper turned upside down1 and pierced full of holes with a large knitting-needle4 ,on each tray should be laid some young twigs of the mulberry1 which the insects will smell as soon as they are hatched1 and1 crawling through the holes in the paper1 will begin to eat4 ,as soon as a twig is covered all over with silk-worms1 it should be carefully removed to another shelf1 and the insects placed on blotting-paper4 ,each insect should be allowed about a square inch of paper4 ,it should then be fed with chopped leaves1 and it will appear to pass the greater part of its time in sleep till it changes its skin4 ,in its second state it will also appear to pass a great portion of its time in sleep2 but it may be fed with young leaves without chopping1 till it changes its skin a second time4 ,in its third state the silk-worm becomes more lively and vigorous1 and it will devour full-grown leaves without chopping4 ,up to this period of its life it will be sufficient to feed it three times a day4 ,after changing its skin a third time1 the silk-worm becomes of a flesh colour1 and eats so greedily that it should be kept supplied with a succession of leaves all day long4 ,after the next change the silk-worm eats abundantly night and day1 and should be kept warm4 ,it now begins to get restless1 and instead of eating is continually stretching out its head as though it were in search of something2 its body will have become transparent1 of a clear pearly hue1 with bands of gold colour4 ,little bits of wood should now be fixed on the shelves in such a way as to give the insects a feeling of security2 and they will immediately begin to make their cocoons1 which they will complete in from four to seven days4 ,when the insects have done working1 the cocoons are taken from the sticks1 and a few being selected to breed from1 the rest are prepared for unwinding4 ,the insects enclosed are first killed1 either by putting them in bags and enclosing them for half an hour in an oven heated to #hh2 or by putting them in sieves1 and1 after covering them closely with a woollen cloth1 placing the sieves over boiling water or boiling spirits of any kind4 ,the insects being killed1 the loose or floss silk is removed from the cocoons1 and they are put by handfuls into basins of hot water1 which has been heated almost to the boiling point2 and the cocoons are stirred round in it for a few minutes with a whisk of broom4 ,in a very short time the gum with which the insect had covered the cocoon is dissolved1 and the loose threads beginning to float on the water1 five or six of them are collected1 and the reeling of the silk begins4 ,if well fed and kept in a proper temperature1 the caterpillars will finish their labours twenty-four days after they are hatched4 ,an ounce of eggs will produce about forty thousand caterpillars1 which will consume nearly eleven hundred pounds of leaves1 and will produce about eighty pounds of cocoons1 or eight pounds of raw silk4 ,,book ,,iv4 ,,rural ,,walks4 ,,letter ,,xvii4 ,,shoes ,,and ,,apparatus ,,for ,,walking4--,,rural ,,seats4--,,natural ,,objects ,,noted ,,in ,a ,,country ,,walk3 ,,the ,,mole2 ,,the ,,shrike2 ,,the ,,black ,,snail2 ,,the ,,siller ,,cups2 ,,the ,,woundwort4--,,pleasures ,,of ,,studying ,,botany4--,,granite4--,,appearance ,,of ,,the ,,clouds4 ,it gives me the greatest pleasure1 my dear ,annie1 to find that you are entering so warmly into country pursuits1 and ,i have read over repeatedly the passage in which you thank me for having taught you to love the country1 and in which you say that when you look at your beautiful garden 7now so brilliant with bright scarlet verbenas and golden-yellow calceolarias1 that you can scarcely gaze at it in the sunshine71 and that when you sit in your light cheerful room1 or wander near the house1 and see in one direction the village church peeping through the trees1 and in another a river winding like a silver riband through the valley1 you can scarcely believe it is the same place as that which struck you as the very palace of gloominess only a few months ago4 ,the very rooms themselves seem changed1 you add1 and even the situation of the house2 for1 instead of being buried in a deep valley1 and surrounded by a thick forest which rose on every side as if to entomb it1 and which appeared to forbid the possibility of walking out1 it is now every thing ,i could desire1 and ,i would not alter it even if ,i had ,aladdin's lamp4 ,i am not1 however1 quite so well pleased to find that it is several weeks since you have been beyond the precincts of what you call your own domain2 that is1 the garden1 poultry-yard1 c41 immediately adjoining the house4 ,it is well to love home1 and to take a deep interest in all relating to it2 but it is not well to live entirely in so confined a sphere4 ,the mind indeed becomes contracted by dwelling only on a limited number of objects1 and those all in what may be called an artificial state2 while1 on the contrary1 it is expanded1 and noble feelings are elicited1 by communion with nature4 ,i have been talking to the vines1 said the great ,goethe after paying a visit to the country1 and you cannot think what beautiful things they have said to me4 ,seek nature then1 my dear ,annie2 leave your trim flower-garden1 and your tame poultry1 and wander in the woods1 admiring the poetry of forest scenery1 and watching the habits of the various creatures which people what seems to the careless observer only one vast solitude4 ,you must not suppose1 however1 that ,i want you to set forth like a female knight-errant in quest of adventures2 but ,i do think that attended by your maid1 who ,i was glad to hear is a highly respectable and well-educated young woman1 you may wander through the woods of your own park without incurring any very serious dangers4 ,in the first place1 however1 ,i would advise you to provide yourself with a pair of strong and yet comfortable boots4 ,i prefer ,german boots made to tie round the ankles1 so that they can be easily taken off when you come home with them dirty2 as it is not very agreeable1 when you are tired1 to wait till your boots are unlaced before you can enjoy the comfort of clean dry shoes after a fatiguing walk4 ,if you can walk in clogs comfortably they will keep you very dry1 as two pairs of even thin soles admit less damp to the feet than one pair of thick ones4 ,i do not1 however1 think you will find clogs advisable1 unless you walk to church1 or to make calls1 as they fatigue the feet exceedingly by their irregular pressure2 and1 while ,indian rubber clogs make the feet cold by preventing the evaporation of the insensible perspiration1 the jointed clogs may very probably break at a considerable distance from the house1 and reduce you to the disagreeable necessity of walking home in thin shoes through the mud4 ,when you lived in town ,i remember you were not capable of bearing much fatigue1 and though ,i have no doubt but the country air has greatly invigorated you1 yet ,i think you will find it advisable to let your maid carry a camp stool with you in your excursions1 as nothing can be more injurious to a person of delicate constitution than over-fatigue4 ,in the course of your walks1 you will doubtless find many situations where a rustic seat might be introduced advantageously4 ,i do not mean one of those distorted chairs or garden-seats made of crooked pieces of wood nailed together in the strangest possible shapes and then painted and varnished1 but a real rustic seat formed by the stump of an old tree or the trunk of a fallen one1 only made sufficiently smooth to prevent it from tearing your clothes2 or1 at most1 only a few plain pieces of wood nailed together by some village workman1 and placed under the spreading branches of a tree1 so as to be not at all obtrusive4 ,when you first begin to walk out you will probably find the beauty of the scenery quite sufficient to interest you2 but after a time1 as your walks must all necessarily partake of the same character1 you will want a little variety1 and you must make sources of interest to yourself by observing the various natural objects you meet with1 and when you come home endeavouring to make yourself acquainted with some particulars respecting them4 ,to illustrate what ,i mean by an example1 ,i will just enumerate the objects you may very probably meet with in a morning's walk1 and show you how much entertainment you may derive from them4 ,i will suppose first1 that you see a mole-hill with a mole caught and hanging in a trap near it4 ,struck with the curious form of the mole1 its long snout1 its hands1 and its velvet fur1 and your curiosity being excited to know something of its habits1 you write the word mole in your notebook4 ,a little farther on1 you see a rather small bird1 with a dead mouse in its beak almost as large as itself1 dash the mouse violently against the branch of a tree1 and leave it there sticking in the fork of the branch4 ,this appears so strange that you approach the branch to examine it1 and find on another branch an insect completely impaled on a twig1 which apparently some boy has forced through its body4 ,shuddering at the cruelty of human nature you walk on2 but shortly afterwards perceiving a curious excrescence on the trunk of a tree1 which is almost above your reach1 you stand to look at it1 and see to your astonishment some other insects impaled in the same manner as the first1 at a height no boy could reach2 and1 quite puzzled1 you enter a note in your journal4 ,a little farther on1 you meet with a black snail that crawls across your path1 and leaves a long line of shining slime behind2 and you then find some curious little fungi 7fig4 #ah47 which look like fairy birds' nests full of eggs4 ,your attention is next attracted by a plant with a square stem1 and soft hairy leaves1 heart-shaped at the base1 and tapering to the point2 and very pretty spotted pink flowers1 something like those of the snapdragon1 but much smaller4 ,you afterwards pick up a bit of stone that appears composed of various particles2 and1 lastly1 as you go home you observe the singular appearance of the clouds1 which look like long plumes of feathers streaming in the wind4 ,you make notes of all that you have seen1 and when you get home amuse yourself by searching in books for an explanation of those subjects which have excited your curiosity4 ,illustration3 ,fig4 #ah4 ,nidulria campanulta4 ,first1 if you will look for the article ,mole in ,bell's ,british ,quadrupeds1 you will find an engraving of the curious little hands1 or rather paws1 by which the mole makes its passages through the earth1 with a plan of its castle under ground2 and you will read a description of the little animal itself1 and of its fur which is set horizontally from its skin1 so as not to offer any obstruction in the narrow passages through which it moves1 sometimes forward and sometimes backward4 ,you will also read an account of the ingenious experiment of ,m4 ,henri ,le ,court1 who1 to discover how fast a mole could go1 fixed straws in the track of the mole's burrow2 and then1 blowing a horn at the entrance1 counted with what rapidity the different straws were thrown down1 and calculated that a mole can run as fast as a horse can trot4 ,the whole account is extremely curious2 and ,i am quite sure1 when you have read it1 you will feel an interest in moles that you have never had before2 and that you will look with quite different feelings at every mole-hill that you may see4 ,the next thing you saw was a bird hanging a field-mouse upon the fork of a branch1 and near it you saw several insects impaled upon twigs1 too high for it to have been the work of a mischievous boy4 ,the bird you saw was the ,greater ,shrike1 or butcher bird1 whose habit it is to hang up the insects or small animals it kills as a butcher does the meat in his stall1 and afterwards to return to feed upon them4 ,you will find accounts of this curious bird in ,yarrell's ,british ,birds2 ,montagu's ,ornithological ,dictionary2 and the ,penny ,cyclopdia1 under the article ,shrike4 ,you will next find entered in your journal the creature called a black snail1 but which is in fact a slug1 as it has no visible shell4 ,on looking for the word ,slug in the ,penny ,cyclopdia you will find yourself referred to ,limax1 and under that head you will find a figure very nearly resembling the creature you are seeking for1 though it differs in colour2 as it is called ,aron rfa1 or the red slug1 while the creature you saw was the black slug1 called ,aron ter2 and if you have the courage to examine the living animal you will find it very curiously formed4 ,its back is covered with a black ribbed skin1 and on the upper part it bears a shield1 which consists of a piece of bone1 the only one in the slug's body1 covered with skin2 the shield being designed to protect the air-hole through which the creature breathes4 ,what we are accustomed to call its horns are1 in fact1 tentacula or feelers1 which the creature has the power of drawing into its body or pushing out at pleasure1 and which are gifted with an exquisitely fine sense of touch4 ,the long shining line with which the creature marked its path is the slime which proceeds from its body1 and with which it is enabled to glide smoothly over sand or gravel that would otherwise injure it4 ,i have said more on this subject than ,i should otherwise have done1 because ,i wish to point out to you that even a creature so humble and so despicable as a slug1 is as curiously and wonderfully made1 and displays the power and wisdom of its ,creator1 as decidedly1 as the noblest and most beautiful animal4 ,the study of natural history is1 indeed1 ,i think1 more fitted than any other to open our minds to a proper knowledge of the wisdom and goodness of ,god2 and the more we study it the more firmly we shall be convinced that nothing has been made in vain1 and that everything has been most admirably suited to the station which it is destined to fill4 ,the curious fungus you will find1 by comparing it with the ,encyclopdia of ,plants1 is ,nidulria campanulta1 which the ,scotch call ,siller ,cups4 ,there is a popular superstition in ,scotland respecting these pretty little cups1 which says that if you find them alone you will have as much money as they contain little balls4 ,these balls are1 however1 cases containing the sporules1 or seeds1 of the fungus4 ,i now come to the flower which ,i have supposed to have attracted your attention1 and you will find1 upon a minute examination1 that it has a corolla divided into two distinct parts1 the upper one standing up like a hood or helmet1 and the lower one hanging down like a pouting under lip4 ,it is this last which gives you a clue to find out what the plant is1 as you perceive immediately that it belongs to the ,labit1 or lipped plants4 ,you may then turn to any work you may possess on the ,british wild flowers1 when1 if the text is arranged according to the natural system1 you will find your plant under the head of ,labit1 and1 if the work has coloured plates1 you will recognise it without any further trouble2 but1 if the work has no plates1 you must endeavour to identify it by the description1 and finding your plant has a square solid stem1 soft1 hairy1 heart-shaped leaves1 which taper gradually to a point1 and that the lower lip of the flower1 which is much larger than the helmet1 is spotted1 you discover that the plant agrees in description with the common woundwort 7,stchys sylvtica47 ,if you want to find it in ,sowerby's ,english ,botany1 you had better take the second edition of that work1 where you will find the plant in question in the ,linnan class and order ,didynmia ,gymnosprmia1 from two of the stamens being longer than the others1 and the seeds being what is called naked1 that is1 not enclosed in any visible pod or other seed-vessel4 ,this will appear difficult to you at first2 but1 as ,i think you have told me that your husband understands botany1 it will be an amusement to him to explain to you at his convenience the principles both of the ,linnan and the natural systems1 and to leave you to make a practical application of them in your morning walks4 ,nothing can be more delightful than to study a science in this manner4 ,it is pleasing to be schooled by the lips of those we love1 and the wish to prove yourself deserving of the pains your master takes with you1 will make you exert yourself to conquer any little difficulty you may meet with2 while1 on the other hand1 your husband will be proud of the proficiency of his pupil1 and a new occupation will be given to you1 which will prevent your conversations becoming so monotonous as those of two persons who live together1 and who see few strangers1 would otherwise inevitably become4 ,one of the great secrets for enabling a woman to render her husband happy1 and1 of course1 to be happy herself1 is partaking with him as much as possible in both his amusements and his studies4 ,a woman should have as many subjects of interest as possible in common with her husband2 and1 in fact1 she should have no objects of interest in the cares for which he cannot participate4 ,it is true that in her domestic occupations she must be employed differently from him1 as a man cannot interfere in the details of household arrangements2 but a good wife will always have her husband's comfort in view1 even when she is attending to her store-room or her kitchen2 and she will be proud to show him the result of her labours in their due season4 ,men also have duties to attend to in which a woman cannot participate1 such as those of a justice of the peace2 and some manly sports1 such as shooting and hunting4 ,but these will often supply subjects for conversation1 and afford that variety which gives life its greatest charm4 ,it is1 indeed1 better that married people should have separate occupations during a part of the day2 but they should never have separate interests1 and they should always study to have as many subjects in common as possible4 ,but ,i am forgetting that you have still two objects of natural history to be explained1 which excited your attention during your walk4 ,the first is the piece of stone that was picked up1 and which1 from the numerous particles it contains1 was probably a piece of ,granite1 that is to say1 if shining particles were mixed with others of a different nature2 and it will be an amusement to you if you have any mineralogical specimens1 to endeavour to find out what it is by comparing it with them2 or1 if you have not1 to take it with you the first time you go to a town where there is a museum4 ,the curious appearance you noticed in the clouds you will find1 by consulting a book on meteorology1 was of the kind called ,cirrus1 or1 popularly1 mare's tail1 and that it is said to indicate the approach of windy weather4 ,it would be useless to multiply instances of the mode in which an interest may be created in country walks2 but what ,i have said will be sufficient to show that1 though we may complain of the monotony of a country life1 there are a thousand sources of interest in it within our reach1 if we will only give ourselves the trouble to observe them4 ,,book ,v4 ,,country ,,amusements4 ,,letter ,,xviii4 ,,archery3 ,,targets2 ,,self ,,bows ,,and ,,backed ,,bows2 ,,bowstrings2 ,,arrows2 ,,arm ,,bracer ,,and ,,shooting-,,glove2 ,,belt ,,and ,,tassel2 ,,and ,,quiver4--,,sketching ,,in ,,the ,,open ,,air3 ,,block-,,book ,,and ,,pencils2 ,,artist',s ,,colours2 ,,touch ,,of ,,the ,,different ,,trees4--,,swinging4--,,pleasure-,,boat s4--,,skating4--,,throwing ,,off ,,of ,,the ,,hounds4--,,sporting ,,terms4 ,now that the autumn is rapidly advancing1 you should begin to think of those amusements which more properly belong to the season2 especially as you are expecting soon to receive a visit from your sisters1 and as you will1 of course1 be anxious to afford them as many amusements while they stay with you as possible4 ,archery is a favourite amusement with ladies in the country1 as few exercises display an elegant form to more advantage4 ,the first thing that is to be done is to choose a suitable piece of ground2 and1 as most old houses have a piece of ground which was used as a bowling-green1 ,i have no doubt yours has one which will be quite suitable for the purpose4 ,the ground having been chosen1 the next thing is to set up a target1 and the next to provide proper bows and arrows1 bracers1 and shooting-gloves4 ,the target is generally made of wisps of straw tied together at intervals1 and then wound round and round1 like an old-fashioned door-mat1 only round instead of oval1 till of the proper size4 ,this straw framework is covered with canvass or leather1 painted with rings of different colours1 first green1 then white1 then black1 then white1 and then a very broad ring of dark red1 in the centre of which is a gilt spot called the bull's eye4 ,other targets are made of a hoop or circular frame of wood1 with a piece of leather stretched over it1 painted in rings and with a bull's eye in the centre1 like the common kinds2 and others are square1 and made of iron for firing against with bullets4 ,in all cases the target stands on three legs1 in a slanting direction1 and the merit of the shooter is estimated by the nearness with which the arrow1 or ball1 approaches the centre4 ,modern bows are of two kinds1 viz4 self bows and backed bows4 ,the self bow is composed of only one kind of wood2 but the backed bow is composed of two kinds of wood1 both the full length of the bow1 carefully joined together4 ,bows used formerly to be made of the yew1 and foreign yew was preferred to ,british1 as being more elastic4 ,now the yew is seldom used1 and bows are made1 either wholly or in part1 of ornamental woods1 such as fustick1 lance-wood1 or partridge-wood1 backed by ash or elm4 ,bows are of different lengths1 but those for ladies are generally about five feet long2 while men1 on the contrary1 generally choose a bow of their own height4 ,the strength of a bow is calculated by the weight that it requires to be suspended to the bowstring1 when the bow is strung1 to draw the string to the length of an arrow from the bow1 and this is called the bow's weight4 ,fifty pounds is the standard weight of a man's bow1 and it requires a very strong man to draw a bow of sixty pounds' weight2 but bows for ladies and children are from two to thirty pounds' weight4 ,the bow handle1 that is1 the part which is nearly in the centre of the bow1 is usually covered with velvet1 in order to give a firm hold without hurting the hands2 and this handle is placed1 not exactly in the centre1 but below it1 so as to shorten the lower branch1 as the strain upon that part is generally considered greater than on the other1 and on this account1 also1 the lower part of the bow is generally the thickest and the strongest4 ,the two ends of the bow are tipped with horn1 and notches are made in these tippings to receive the bowstring4 ,the best bowstrings are made of ,italian hemp1 dressed with gum or ,indian glue to preserve them from the wet2 and the distance of the string from the centre of the bow1 when strung1 should not be more than five inches for a bow five feet long1 and in the largest bows not more than six4 ,an arrow1 in the language of the bow-maker1 consists of three parts2 the shaft or stele1 the head or pile1 and the feather4 ,the best wood for the shaft of an arrow is the ash1 and the next best the birch or hornbeam4 ,the aspen and the lime are also used2 but deal or willow-wood is too light1 and the arrows made of these woods have an uncertain wavering flight4 ,the length of the arrow should be regulated by that of the bow1 and for bows of five feet in length arrows of two feet are generally used1 their length increasing in proportion to that of the bow4 ,when arrows are intended for a long flight1 they are generally thickest directly under the feathers1 and taper gradually to the pile4 ,the nock of the arrow was formerly made of solid horn2 but it is now merely inlaid4 ,it should be as nearly as possible the size of the string1 so that it may fit closely1 and yet not require force to fix it4 ,the feather is a most important part of the arrow1 as without that the arrow will not fly steadily4 ,every arrow has three feathers1 and the colour of one of them1 which is sometimes termed the cock-feather1 is generally different from that of the other two2 and this feather must always be uppermost1 when the arrow is placed on the string4 ,should1 however1 the feathers be all of the same colour1 that one is considered the cock-feather which is on the horn of the nock4 ,after the feathers are fixed on the arrow they are generally covered with gum water1 not made too strong1 to give them firmness and to make their flight more steady4 ,the bracer is a piece of stout polished leather1 which is buckled round the arm which holds the bow1 to prevent the string from hurting it when it is let go4 ,even with that precaution1 the string very often bruises the arm1 and ladies sometimes have the bracer wadded1 or lined with ,india rubber to make it more elastic1 and thus to diminish the force of the rebound4 ,the shooting-glove consists of three finger-stalls made of very strong1 but yet pliable leather4 ,it is worn over an ordinary glove1 and is fastened round the wrist by a button or string4 ,the belt and tassel complete the equipments4 ,the first buckles round the waist1 and has a pouch for holding the arrows fixed to it on the right side1 while on the left is the tassel1 which is used for wiping the heads of the arrows when they have entered the ground4 ,ladies very often omit the belt1 as they have generally some person in attendance on them to supply them with arrows1 and to pick up and wipe those they have the misfortune to let enter the ground4 ,i say misfortune1 for all arrows that do not reach the target are considered of no avail4 ,the distance at which the archer stands from his mark depends upon circumstances2 but the ordinary distance for ladies is a hundred yards4 ,a flat stone is often let into the ground to show where the archer is to stand1 and then the target is moved to the distance that may be agreed upon4 ,the bow is held in the left hand1 and the string is pulled by the right4 ,arrows were formerly reckoned by the sheaf1 which consisted of twenty-four arrows1 which were carried in a quiver or arrow-case on the back2 but arrows for immediate use were always worn in the girdle4 ,when a portion of the ,english soldiers were archers1 every full-grown man was forbidden by statute to shoot at a butt which was nearer to him than two hundred and twenty yards2 and the archers drew their bowstrings to the ear instead of to the breast1 as is the custom at the present time4 ,newington ,butts1 and several other places round ,london1 bear witness by their names to their having been formerly places for the citizens to exercise their skill in archery2 but even as late as the reign of ,elizabeth no person was allowed to shoot with a yew bow1 under the age of seventeen1 unless he was the son of a gentleman4 ,sketching in the open air is a very delightful country amusement1 particularly when it can be so managed as to be done with very little apparatus4 ,to go out with a table and chair and every thing prepared is1 however1 enough to damp the courage of an amateur artist2 and nearly all the pleasure of sketching from nature depends upon being able to gratify the inspiration of the moment1 at the very moment when the desire to make a sketch is felt4 ,there are happy moments in which the talents appear to have more brilliancy than at other times1 and1 as these do not depend upon the will of the poet or the artist1 they must be taken advantage of when they arise1 or they are lost4 ,as ,i know you have an admirable talent for sketching from nature1 and as ,i have no doubt there are some noble specimens of trees in a park so old as yours is1 ,i would advise you by all means to provide yourself with what is called a block-book1 that is1 a drawing-book in which the sheets of paper are fixed together by a little gum1 or some other glutinous substance1 being washed over the edges1 so that they are as perfectly firm and solid as though the whole book were a block of wood with a piece of paper pasted on it4 ,it is obvious that a book of this kind may be held in one hand1 and a drawing made upon it with the other1 without requiring any table2 and1 when the drawing is finished1 it may be detached by putting the thumb-nail in the little hollow left on one side for that purpose1 and separating that one sheet of paper from the rest4 ,after which1 the drawing may be put into a flap or pocket provided for that purpose in the cover of the book2 while the next sheet is left ready for another drawing to be made upon it4 ,a book of this kind is not larger than a thin octavo1 and it may be easily carried by your maid in her reticule without any parade1 as1 if it should not be wanted1 it will be of very little incumbrance2 whereas1 if you have a table and the apparatus for drawing carried out1 and should not happen to be visited by the pictorial muse1 you will find it very disagreeable to be joked on so formidable a preparation having produced no result4 ,even under the most favourable circumstances1 it is much more agreeable to draw from nature in a block-book than in any other way1 as ordinary sheets of paper are always being curled up and moved about by the wind4 ,you will also find it advantageous to supply yourself with one of those pencils with a broad lead which are sold for sketching foliage1 and you will find it save both time and trouble to take a case of pencils out with you1 with pencils of different degrees of fineness cut for use4 ,should you wish to give the effect of colour to your landscapes1 you will do well to provide yourself with an artist's colour-box made of tin1 with a place for the colours to be rubbed on inside of the lid2 and provided with a small bottle for containing water4 ,when you sketch1 be particular in marking strongly the effects of light and shade1 and the distances2 also pay particular attention to giving the proper touch to the different trees4 ,the foliage of the pine and fir tribe is characterised by a few small upright strokes introduced occasionally2 the oak requires angular touches1 and has a certain degree of squareness in the outline of its twigs2 the elm has a roundness in the touch2 the touch of the willow is thin and wiry2 and that of alder somewhat heart-shaped4 ,it is difficult to explain what ,i mean without the aid of drawings2 but your best way will be to get some good sketches of trees1 and then to take them out with you1 and compare them with the effects you observe in nature4 ,a swing is a very useful adjunct to the amusements of the country1 as many grown-up people are as fond of swinging as children4 ,the most simple kind of swing is formed by tying the two ends of a strong rope to the branches of two trees which may chance to be conveniently placed for the purpose1 the rope having been previously passed through two holes in a piece of flat board1 which serves for the seat4 ,a swing of this kind requires no attention but turning the seat the wrong way upwards in wet weather1 and taking the rope down in autumn1 as it will become rotten from exposure to the wet during winter4 ,the seat should also have two strips of wood nailed on its under side1 across the grain of the wood1 in order to prevent it from splitting open1 which it would otherwise be very likely to do1 from being exposed to the alternations of wet and dry weather4 ,where there are no trees conveniently situated for a swing1 two upright pieces of wood may be driven into the ground1 with hooks or rings affixed to the upper part1 to which other hooks are attached that have been previously fastened to the ends of a strong piece of rope4 ,a swing of this kind is generally furnished with a chair or boat1 and it is more fitted for a court or some piece of enclosed ground than for the open pleasure-ground4 ,at the ,duke of ,devonshire's1 at ,chiswick1 a hammock is hung between two trees for the purpose of a swing4 ,if you have a boat on your water1 take care1 when it is chained up in the boat-house1 that it floats in water1 and does not lie in mud4 ,pleasure-boats should be painted every year1 and always be kept perfectly clean and dry in the inside4 ,they should never be exposed for any length of time to the heat of the sun1 and if the smallest opening is perceived it should be mended immediately4 ,great care should be taken1 in a small pleasure-boat1 to stand up as seldom as possible2 and never to be tempted by the wish of seeing any particular object1 to rush suddenly from one side of the boat to the other4 ,skating is a winter amusement1 but it is a very healthy one1 and one in which a lady can1 without any impropriety1 indulge4 ,the principal thing to be attended to1 after having provided yourself with a pair of good skates1 is to learn to balance yourself properly first on one foot1 and then on the other4 ,when you first begin to move1 you will find it very difficult to avoid falling the moment you attempt to move one foot without the other2 and it will probably be all you can do to keep yourself erect1 even if you slide awkwardly along with both heels close together4 ,when you do venture to separate your feet1 you must contrive to balance your body so as to keep your ankles directly over your skates1 and not to suffer the skates to bend under them in a slanting direction4 ,when you see experienced skaters with the steel part of their skates cutting the ice in a slanting direction1 you will observe that their skates only follow the same inclination as their bodies1 and that the steel of the skate is still exactly under the ankle of the foot4 ,when you begin to skate properly1 the leg that is upon the ice should be kept quite straight and the weight of the body thrown upon it1 while the other leg should be kept straight also1 but in a slanting direction1 and with the toe pointing downwards4 ,it is well not to look at either the ice or the feet1 but to keep the face erect and looking forwards4 ,when persons first begin to skate they balance themselves with their arms almost involuntarily1 and1 when one foot is off the ice1 they raise up the arm on the opposite side to prevent themselves from falling4 ,this is excusable in a beginner2 but1 as it has an inelegant appearance1 the habit of doing so should be shaken off as soon as possible4 ,the best way is to fold the arms across the breast1 or to carry the hands in a muff4 ,the greatest care ought to be paid to carrying the body gracefully and elegantly1 and avoiding all sudden jerks4 ,skilful skaters make the figure of eight or the cross-roll1 as it is called1 with the greatest facility2 but figure-skating is rather the accomplishment of a gentleman than a lady1 who should be contented to glide gracefully and easily along4 ,i believe ,i have now mentioned most of the ordinary kinds of country amusements in which a lady can properly indulge2 as ,i must confess ,i should not like to see you hunting or coursing1 though ,i have heard of some ladies doing so4 ,it is quite natural that a lady should like to see the hounds throw off1 as nothing can be more animating than such a scene2 but that is1 ,i think1 all that can be allowed4 ,as1 however1 your husband is most probably fond of sporting1 it may be as well to mention a few of the terms used by sportsmen when speaking of the chase1 that you may understand what is meant1 if your husband should give you any account of the day's sport1 without troubling him by asking continual explanations4 ,when sportsmen are speaking of dogs1 they say a brace of greyhounds if they mean two1 or a leash if they mean three2 but they say a couple of hounds1 or a couple and a half if they mean three4 ,in speaking of a fox-chase1 they say they have unkenneled a fox when they have merely found a wild one4 ,a sharp burst is when the hounds go off very fast at first2 but a check is when they lose the scent4 ,if the fox is by any accident turned back1 he is said to be headed4 ,the place where the fox is likely to be found is called the cover1 and when the hounds are taken into it to try if they can find the fox1 they are said to be drawing the cover4 ,the scent left by the fox is called the drag4 ,when the hounds find the scent they generally utter a cry1 which is called giving tongue2 and when the whole pack go off after the fox1 uttering this sound1 they are said to be in full cry4 ,the foot of the fox is called the pad1 and his tail the brush4 ,some sportsmen1 instead of saying a pack of fox-hounds1 say a kennel1 and only say a pack of harriers1 or a pack of beagles2 the latter being a very small kind of harrier4 ,in hare-hunting1 sportsmen say they have started the hare from her form1 when they have found one4 ,when a hare returns to the place from which she started1 it is said she doubles4 ,the tail of the hare is called the scut1 and that of the dog is sometimes called the stern2 but this last term1 ,i believe1 only relates to dogs used in hunting4 ,you will observe1 my dear ,annie1 that though ,i have mentioned a few sporting terms1 with the meanings that are1 ,i believe1 generally assigned to them1 ,i would advise you never to make use of them in conversation2 as nothing can be more unfeminine than for a woman to use terms only adapted to manly amusements4 ,i am sure your husband would dislike to hear you ape the sportsman2 as men1 with very few exceptions1 always feel disgust at a masculine woman4 ,,book ,,vi4 ,,country ,,duties4 ,,letter ,,xix4 ,,relation ,,between ,a ,,landed ,,proprietor ,,and ,,the ,,cottagers ,,on ,,his ,,estate4--,,how ,,to ,,relieve ,,the ,,poor4--,,establishing ,,schools4--,,teaching ,,the ,,daughters ,,of ,,the ,,poor ,,to ,,make ,,clothes1 ,,and ,,teaching ,,them ,,cooking4--,,employing ,,the ,,poor4--,,assisting ,,the ,,poor ,,in ,,illness4--,,making ,,clothes ,,for ,,the ,,poor4 ,i have now1 my dear ,annie1 a few words to say on a more important subject than those ,i have yet touched upon2 ,i mean the duties which are imposed upon you by your residence in the country4 ,as your husband is the last descendant of an ancient family1 it is particularly incumbent upon him1 and1 of course1 also upon you1 to keep up as much as possible the kindly feeling which existed in the olden time between the lords of the soil and its cultivators1 but which has1 of late years1 been too much neglected4 ,the proprietor of a large estate ought to be regarded by the labouring cottagers in the light of a protector1 to whom they can look up for advice and assistance in their troubles2 and as a friend upon whose kindness they may confidently rely1 and who they know will be interested in their welfare4 ,when this is the case1 the tenantry of a country gentleman will form his best body-guard2 and1 instead of ever attempting to injure his property1 they will do all in their power to protect it4 ,i think it highly desirable that you should be personally acquainted with the poor people in the vicinity of your husband's mansion1 that you may know how to afford them the most acceptable assistance1 and who are most deserving of it4 ,for this reason1 ,i think you should occasionally walk through the village1 instead of confining your rambles exclusively to the park1 and call frequently on your poorer neighbours2 not with the apparent wish of dictating to them how they should live1 and how they should manage their families1 but with the ostensible purpose of employing them in some little work1 and in reality to see how you can best be serviceable to them1 and how you can do them the most positive good4 ,it is the blessed privilege of wealth and rank that they give us the power of making our fellow-creatures happy1 with very trifling inconvenience to ourselves4 ,a word or a kind look from the rich to the poor speaks volumes1 and carries with it encouragement and pleasure1 which no efforts of persons in their own rank in life can give4 ,it is1 however1 difficult for the rich to know how to be of real service to the poor1 as giving alms seldom does good except in cases of sudden and unforeseen distress4 ,the best charity is first to teach the poor how to maintain themselves1 and next to give them employment2 and when they have this1 they have a better chance of happiness than any riches could bestow combined with idleness4 ,perhaps1 indeed1 there is no state of existence more happy than that of a person who is usefully and profitably employed1 and whose employment is of such a nature as to exercise moderately the faculties both of the body and the mind4 ,establishing schools is an important duty which the rich owe to the poor4 ,every girl ought to be able to sew neatly and well1 and to read1 write1 and keep accounts4 ,i think also it would be a great advantage if all the girls who have attained the age of fourteen were to receive a few lessons in dress-making1 and making waistcoats and boys' clothes1 from the regular mantua-maker and tailor of the village2 or you might pay for this out of your own pocket1 and make it a reward for good conduct4 ,it is particularly useful to the wife of a labouring man to know how to cut out and make or alter clothes1 as work of this kind can be taken up and laid down while the mother is nursing her children1 or watching the boiling of a pot1 or some similar kind of simple cookery4 ,many poor women waste a great deal of food by not knowing how to use it to the best advantage2 for instance1 they often throw away the water in which meat has been boiled1 and of which an excellent soup might be made by the addition of a few vegetables1 and thickening it with oatmeal1 flour1 or pearl barley2 and they sometimes spoil meat1 when they have it1 by letting it boil so fast as to become hard and indigestible4 ,i do not mean1 by making these observations1 that ,i think you should make inquiries into what your poor neighbours have for dinner1 or how they cook their food1 as there are no points on which the poor generally dislike to be interfered in more than these2 but ,i only mean that you should1 if possible1 get the daughters taught the best way of cooking food suitable to their rank in life1 by some experienced person1 and that then it should be left for the mothers to adopt these new plans or not1 as they liked4 ,generally speaking1 ,i would not have you too fond of offering to have the daughters of the cottagers taught any thing by your own servants4 ,the modes of living of the rich and the poor are necessarily so different1 that a cottager's daughter would reap very little advantage from seeing how the dishes were prepared for your table1 while she might be rendered discontented by observing the very great difference between the mode of living in your kitchen and in her own cottage4 ,there are1 however1 exceptions to this rule1 in the case of girls who wish to become servants2 and1 whenever that happens1 ,i would advise you always to have the girls sent to the mansion-house1 to be placed under the direction of the servant in whose department she might wish to be employed4 ,before commencing your visits to the poor1 ,i would advise you to inquire in what way you can best afford them employment2 for instance1 in your neighbourhood1 ,i believe1 the country people employ themselves generally in making lace2 knowing this1 you could not do better1 when calling upon some of the cottagers1 than to give an order for lace1 and in doing so you might enter into conversation with them about their patterns1 the length of time they have been employed in the business1 and a variety of other topics which will suggest themselves naturally4 ,this will deprive your visit of the painful feeling which would have attended it if you had called without any direct object in view1 and it will give you an opportunity of becoming acquainted with the different members of the family1 and seeing whether there are any too young or too old to work in the same manner as the others1 and for whom you may possibly be able to find fitting employment4 ,plaiting coarse straw or bulrushes is an employment that can be followed both by old people and young children2 and you will find covers made of straw plaited into bands1 and then sown together1 of great service in protecting your half-hardy plants during frosty weather4 ,garden mats1 baskets for flowers1 and various other things1 may be made in the same manner1 and you will easily find out what will be most suitable to your protges1 and what they can do with least difficulty to themselves4 ,in cases of illness1 ,i am sure you will be happy to assist your poor neighbours in every way in your power4 ,when poor people are ill their means of support are stopped1 and they have not only to labour through the pains of illness1 but they are also exposed to the greatest privations for the want of food1 at the very moment when food of a more nourishing nature than usual is required for them4 ,then it is that the helping hand of the rich is of the greatest value to the poor1 and that charity takes its most graceful form4 ,many ladies in the country employ a portion of their time in making clothes for the poor2 but with the exception of permitting young people to make baby-linen1 ,i question whether it is advisable that much should be done in this way4 ,the feelings of the poor are often hurt by having it dictated to them what they are to wear1 and they are apt to look upon the clothes thus given to them1 and which are probably quite different from what they would have purchased for themselves1 almost as a badge of slavery which they are compelled to wear to please their patrons1 but of which they hate the very sight4 ,and now1 my dear ,annie1 ,i shall bid you adieu with my pen1 as next week ,i hope to be able to accept your often repeated invitation to come and see myself the result of my admonitions4 ,i shall certainly be delighted to visit your gardens1 your poultry-yard1 your dairy1 and all your favourite haunts2 but what will give me most pleasure will be to see you happy1 and to be assured from your experience that it is possible for a young and beautiful woman1 though brought up amidst all the gaieties of a town life1 to abandon them without a sigh1 and to enjoy rationally a ,country ,life4 ,,index4 ,not retained in this text version