Meat For Poultry

Soma lime SÍD06 ( ootioed amoog "il er oseful the dvioe to fijed meat (o the ponltry, and IsmiIh' plnoks, m eheap abd jood, were reaoHimadod. I hW8 used tham a pumber of yeare, au 1 tliink I pot more gond witli less trouble from '1 em ih:m frpin anything else I can fied in rtie ghape of' animal food. Tbj do ooi haw to le ir n -! in uiy way, liaviiu' DO Bkin or bont', aml f there ia nu tin.c 10 chpp tbem ap thcy are s tender when lioited that I nave bo doubl bvA ihai 'li t'owU c.iuM piek (Imiii to pioe vci-y (-iiv. Wln'ii I bei ed ■ phick Fot nï ehiwsaí I put in ;i few 0DÍOD8, ll the scrapt ol Imail in the liiiiisc - they bavins been saved foi iliis pnriMP-i' - picniv "f 1'!: '■', pepeer ahd ;t linli1 galt, a tablespoon ful i fnl u abMrt risrlit tur une pliick ; 1 think ihere fhniiW ilwíys be abnul the e quantiij uL alt ouoked or Boalded f ir p u'try, in wc w iuIH use in preparin ■ the -;uir qa n ity ol foOo for the table. Wh n th píiiek R0 ked I tak it ont of tbs pol ml tfeicken Aa wad r oontttioios tlm i .di lis. bread, etc., witli cn:ir-i' meaT, feen tbe ineul warui, and the i Inok when I ready. A lamb's bead is alm Rood ; il ntay bé skinned, hut that is sol neo nary; whoa boiled it uiay bfl split opea and faetei i il in a place oenvenient for the fówls, and ihey will take cate of all that on the b mes. The braina ulouo fonn tuito a ([iiaiitity of food. These things 1 consider pre&rabls to scrai'S - do out coat muoh mure. Imi i haps iiiiiko trouble.