Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis.

  • Willis, Michael, active 1825.
Date:
1830
Catalogue details

Licence: Public Domain Mark

Credit: Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    When chicken.T are lialclicd,if any are weakerlhan tlie rest, wra]) them in wool, and let them rccci\e llio benefit of the fire, for they will not eat for two days. Some shells being harder than olhers, they will require so mueh more time in opening; hot un- less the ehickens are weak, or the hen unkind, it will not be improper to let them eontinne under her. When they have been hatched two days, give them very small oatmeal, some dry, and some steeped in milk, or crumbs of fine bread. Wdien they ^ain strength, give them bread crusts soaked in milk, barley-meal, or any meat that is small, and easily digested. They must be kept in the honse a ibrt- nigbt before they arc sulfered to go abroad with the lien. Keep tlieir water quite clean ; if it is dirty it will be apt to give them the jiip. vNcither should they feed upon tares, darnel, or cockle, for these are very liangcrous to young ones: they should not go into gardens till they arc six weeks old. Such chickens Hs you intend to cram must be cooped up when the hen has forsaken them. For this purpose take dough made of wheaten-meal and milk, and thrust it down their throats; but be careful the crams are not too large, as in that case tlie birds may be choked. The hen-house musl be well secured from vermin, or the eggs will be sucked,and the fowls destroyed. Some fine young fowls should be reared every year to keep up a stock of good breeders; by this atten- tion, and removing bad layers, and careless nurses, you will have a chance of a good stock. Towls are very subject to a disorder called the pip, it proceeds from a thin while scale growing on the lij) of the tongue, which will prevent their feeding This is easily discerned, and usually proceeds from their drinking puddle-water; from not having water ; or, from eating.dirty food. It may be cured by pulling off the scale with youi Uclil, and then rubbing the ton»«c with salt.