y and clearly established, that the respiration being impeded is in
this case the sole cause of the suspension of life; and which being
restored, the vital functions soon recover their tone. No attempt must
be made to introduce liquor of any kind into the mouth, till there are
strong signs of recovery.

DUCKS. In rearing this species of poultry, they should be accustomed to
feed and rest in one place, to prevent their straggling too far to lay.
Places near the water to lay in are advantageous, and these might
consist of small wooden houses, with a partition in the middle, and a
door at each end. They generally begin to lay in the month of February.
Their eggs should be daily taken away except one, till they seem
inclined to set, and then they should be left with a sufficient quantity
of eggs under them. They require no attention while setting, except to
give them food at the time they come out to seek it; and water should be
placed at a convenient distance, that their eggs may not be spoiled by
their long absence in seeking it. Twelve or thirteen eggs will be
sufficient. In an early season it is best to place them under a hen,
that the ducks may have less time for setting, for in cold weather they
cannot so well be kept from the water, and would scarcely have strength
to bear it. They should be placed under cover, especially in a wet
season; for though water is the natural element of ducks, yet they are
apt to be killed by the cramp before they are covered with feathers to
defend them. Ducks will eat any thing; and when to be fatted, they
should have plenty of food, however coarse it may be, and in three weeks
they will be ready.

DUCK PIE. Bone a full-grown young duck and a fowl. Wash and season them
with pepper and salt, and a small proportion of mace and allspice in the
finest powder. Put the fowl within the duck, and in the former a calf's
tongue, boiled very tender and peeled. Press the whole close, and draw
the legs inwards, that the body of the fowl may be quite smooth. The
space between the sides of the crust may be filled with fine forcemeat,
the same as for savoury pies. Bake it in a slow oven, either in a raised
crust or pie dish, with a thick ornamented crust. Large Staffordshire
pies are made as above, but with a goose outwards, then a turkey, a duck
next, then a fowl; and either tongue, small birds, or forcemeat in the
middle.

DUCK SAUCE. Put a rich gravy into the dish, and slice the breast. Cut a