ong them a few tame
pigeons of their own colour. Observe not to have too large a proportion
of cock birds, for they are quarrelsome, and will soon thin the
dove-cote. Pigeons are fond of salt, and it keeps them in health. Lay a
large piece of clay near their dwelling, and pour upon it any of the
salt brine that may be useless in the family. Bay salt and cummin seeds
mixed together, is a universal remedy for the diseases of pigeons. The
backs and breasts are sometimes scabby, but may be cured in the
following manner. Take a quarter of a pound of bay salt, and as much
common salt; a pound of fennel seed, a pound of dill seed, as much
cummin seed, and an ounce of assafoetida; mix all with a little wheat
flour, and some fine wrought clay. When all are well beaten together,
put it into two earthen pots, and bake them in the oven. When the pots
are cold, put them on the table in the dove-cote; the pigeons will eat
the mixture and get well.

PIGEONS DRESSED. These birds are particularly useful, as they may be
dressed in so many ways. The good flavour of them depends very much on
their being cropped and drawn as soon as killed. No other bird requires
so much washing. Pigeons left from dinner the day before may be stewed,
or made into a pie. In either case, care must be taken not to overdo
them, which will make them stringy. They need only be heated up in gravy
ready prepared; and forcemeat balls may be fried and added, instead of
putting a stuffing into them. If for a pie, let beef steaks be stewed
in a little water, and put cold under them. Cover each pigeon with a
piece of fat bacon to keep them moist, season as usual, and put in some
eggs.--In purchasing pigeons, be careful to see that they are quite
fresh: if they look flabby about the vent, and that part is discoloured,
they are stale. The feet should be supple: if old the feet are harsh.
The tame ones are larger than the wild, and by some they are thought to
be the best. They should be fat and tender; but many are deceived in
their size, because a full crop is as large as the whole body of a small
pigeon. The wood-pigeon is large, and the flesh dark coloured: if
properly kept, and not over roasted, the flavour is equal to teal.

PIGEONS IN DISGUISE. Draw the pigeons, take out the craw very carefully,
wash them clean, cut off the pinions, and turn their legs under their
wings. Season them with pepper and salt, roll each pigeon in a puff
paste, close them well, tie the