Bees and Fowls

Cottage Economy, To Which Is Added The Poor Man's Friend, by William Cobbett is part of the HackerNoon Books Series. You can jump to any chapter in this book here . No. VII. BEES, FOWLS, &c. &c. No. VII. Bees and Fowls 159. I now proceed to treat of objects of less importance than the foregoing, but still such as may be worthy of great attention. If all of them cannot be expected to come within the scope of a laborer's family, some of them must, and others may: and it is always of great consequence, that children be brought up to set a just value upon all useful things, and especially upon all living things; to know the utility of them: for, without this, they never, when grown up, are worthy of being entrusted with the care of them. One of the greatest, and, perhaps, the very commonest, fault of servants, is their inadequate care of animals committed to their charge. It is a well-known saying that “the master’s eye makes the horse fat,” and the remissness to which this alludes, is generally owing to the servant not having been brought up to feel an interest in the well-being of animals. Bees 160. It is not my intention to enter into a history of this insect about which so much has been written, especially by the French naturalists. It is the useful that I shall treat of, and that is done in not many words. The best hives are those made of clean unblighted rye-straw. Boards are too cold in England. A swarm should always be put into a new hive, and the sticks should be new that are put into the hive for the bees to work on; for, if the hive be old, it is not so wholesome, and a thousand to one but it contain the embryos of moths and other insects injurious to bees. Over the hive itself there should be a cap of thatch, made also of clean rye straw; and it should not only be new when first put on the hive; but a new one should be made to supply the place of the former one every three or four months; for when the straw begins to get rotten, as it soon does, insects breed in it, its smell is bad, and its effect on the bees is dangerous. 161. The hive should be placed on a bench, the legs of which mice and rats cannot creep up. Tin round the legs is best. But even this will not keep down ants, which are mortal enemies of bees. To keep these away, if you find them infest the hive, take a green stick and twist it round in the shape of a ring to lay on the ground round the leg of the bench, and at a few inches from it; and cover this stick with tar. This will keep away the ants. If the ants come from one home, you may easily trace them to it; and when you have found it, pour boiling water on it in the night, when all the family are at home. This is the only effectual way of destroying ants, which are frequently so troublesome. It would be cruel to cause this destruction, if it were not necessary to do it, in order to preserve the honey, and indeed the bees too. 162. Besides the hive and its cap, there should be a sort of shed, with top, back, and ends, to give additional protection in winter; though in summer hives may be kept too hot, and in that case the bees become sickly and the produce becomes light. The situation of the hive is to face the South-east; or, at any rate, to be sheltered from the North and the West. From the North always, and from the West in winter. If it be a very dry season in summer, it contributes greatly to the success of the bees, to place clear water near their home, in a thing that they can conveniently drink out of; for if they have to go a great way for drink, they have not much time for work. 163. It is supposed that bees live only a year; at any rate it is best never to keep the same stall, or family, over two years, except you want to increase your number of hives. The swarm of this summer should always be taken in the autumn of next year. It is whimsical to save the bees when you take the honey. You must feed them; and, if saved, they will die of old age before the next fall; and though young ones will supply the place of the dead, this is nothing like a good swarm put up during the summer. 164. As to the things that bees make their collections from, we do not, perhaps, know a thousandth part of them; but of all the blossoms that they seek eagerly that of the Buck-wheat stands foremost. Go round a piece of this grain just towards sunset, when the buck-wheat is in bloom, and you will see the air filled with bees going home from it in all directions. The buck-wheat, too, continues in bloom a long while; for the grain is dead ripe on one part of the plant, while there are fresh blossoms coming out on the other part. 165. A good stall of bees, that is to say, the produce of one, is always worth about two bushels of good wheat. The cost is nothing to the labourer. He must be a stupid countryman indeed who cannot make a bee-hive; and a lazy one indeed if he will not, if he can. In short, there is nothing but care demanded; and there are very few situations in the country, especially in the south of England, where a labouring man may not have half a dozen stalls of bees to take every year. The main things are to keep away insects, mice, and birds, and especially a little bird called the bee-bird; and to keep all clean and fresh as to the hives and coverings. Never put a swarm into an old hive. If wasps, or hornets, annoy you, watch them home in the day time; and in the night kill them by fire, or by boiling water. Fowls should not go where bees are, for they eat them. 166. Suppose a man get three stalls of bees in a year. Six bushels of wheat give him bread for an eighth part of the year. Scarcely any thing is a greater misfortune than shiftlessness. It is an evil little short of the loss of eyes or of limbs. Geese 167. They can be kept to advantage only where there are green commons, and there they are easily kept; live to a very great age; and are amongst the hardiest animals in the world. If well kept, a goose will lay a hundred eggs in a year. The French put their eggs under large hens of common fowls, to each of which they give four or five eggs; or under turkies, to which they give nine or ten goose-eggs. If the goose herself sit, she must be well and regularly fed, at, or near to, her nest. When the young ones are hatched, they should be kept in a warm place for about four days, and fed on barley-meal, mixed, if possible, with milk; and then they will begin to graze. Water for them, or for the old ones to swim in, is by no means necessary, nor, perhaps, ever even useful. Or, how is it, that you see such fine flocks of fine geese all over Long Island (in America) where there is scarcely such a thing as a pond or a run of water? 168. Geese are raised by grazing; but to fat them something more is required. Corn of some sort, or boiled Swedish turnips. Some corn and some raw Swedish turnips, or carrots, or white cabbages, or lettuces, make the best fatting. The modes that are resorted to by the French for fatting geese, nailing them down by their webs, and other acts of cruelty, are, I hope, such as Englishmen will never think of. They will get fat enough without the use of any of these unfeeling means being employed. He who can deliberately inflict torture upon an animal, in order to heighten the pleasure his palate is to receive in eating it, is an abuser of the authority which God has given him, and is, indeed, a tyrant in his heart. Who would think himself safe, if at the mercy of such a man? Since the first edition of this work was published, I have had a good deal of experience with regard to geese. It is a very great error to suppose that what is called a Michaelmas goose is the thing. Geese are, in general, eaten at the age when they are called green geese; or after they have got their full and entire growth, which is not until the latter part of October. Green geese are tasteless squabs; loose flabby things; no rich taste in them; and, in short, a very indifferent sort of dish. The full-grown goose has solidity in it; but it is hard, as well as solid; and in place of being rich, it is strong. Now, there is a middle course to take; and if you take this course, you produce the finest birds of which we can know any thing in England. For three years, including the present year, I have had the finest geese that I ever saw, or ever heard of. I have bought from twenty to thirty every one of these years. I buy them off the common late in June, or very early in July. They have cost me from two shillings to three shillings each, first purchase. I bring the flock home, and put them in a pen, about twenty feet square, where I keep them well littered with straw, so as for them not to get filthy. They have one trough in which I give them dry oats, and they have another trough where they have constantly plenty of clean water. Besides these, we give them, two or three times a day, a parcel of lettuces out of the garden. We give them such as are going to seed generally; but the better the lettuces are, the better the geese. If we have no lettuces to spare, we give them cabbages, either loaved or not loaved; though, observe, the white cabbage as well as the white lettuce, that is to say, the loaved cabbage and lettuce, are a great deal better than those that are not loaved. This is the food of my geese. They thrive exceedingly upon this food. After we have had the flock about ten days, we begin to kill, and we proceed once or twice a week till about the middle of October, sometimes later. A great number of persons who have eaten of these geese have all declared that they did not imagine that a goose could be brought to be so good a bird. These geese are altogether different from the hard, strong things that come out of the stubble fields, and equally different from the flabby things called a green goose. I should think that the cabbages or lettuces perform half the work of keeping and fatting my geese; and these are things that really cost nothing. I should think that the geese, upon an average, do not consume more than a shilling’s worth of oats each. So that we have these beautiful geese for about four shillings each. No money will buy me such a goose in London; but the thing that I can get nearest to it, will cost me seven shillings. Every gentleman has a garden. That garden has, in the month of July, a wagon-load, at least, of lettuces and cabbages to throw away. Nothing is attended with so little trouble as these geese. There is hardly any body near London that has not room for the purposes here mentioned. The reader will be apt to exclaim, as my friends very often do, “Cobbett’s Geese are all Swans.” Well, better that way than not to be pleased with what one has. However, let gentlemen try this method of fatting geese. It saves money, mind, at the same time. Let them try it; and if any one, who shall try it, shall find the effect not to be that which I say it is, let him reproach me publicly with being a deceiver. The thing is no invention of mine. While I could buy a goose off the common for half-a-crown, I did not like to give seven shillings for one in London, and yet I wished that geese should not be excluded from my house. Therefore I bought a flock of geese, and brought them home to Kensington. They could not be eaten all at once. It was necessary, therefore, to fix upon a mode of feeding them. The above mode was adopted by my servant, as far as I know, without any knowledge of mine; but the very agreeable result made me look into the matter; and my opinion, that the information will be useful to many persons, at any rate, is sufficient to induce me to communicate it to my readers. Ducks 169. No water, to swim in, is necessary to the old, and is injurious to the very young. They never should be suffered to swim (if water be near) till more than a month old. The old duck will lay, in the year, if well kept, ten dozen of eggs; and that is her best employment; for common hens are the best mothers. It is not good to let young ducks out in the morning to eat slugs and worms; for, though they like them, these things kill them if they eat a great quantity. Grass, corn, white cabbages, and lettuces, and especially buck-wheat, cut, when half ripe, and flung down in the haulm. This makes fine ducks. Ducks will feed on garbage and all sorts of filthy things; but their flesh is strong, and bad in proportion. They are, in Long Island, fatted upon a coarse sort of crab, called a horse-foot fish, prodigious quantities of which are cast on the shores. The young ducks grow very fast upon this, and very fat; but wo unto him that has to smell them when they come from the spit; and, as for eating them, a man must have a stomach indeed to do that! 170. When young, they should be fed upon barley-meal, or curds, and kept in a warm place in the night-time, and not let out early in the morning. They should, if possible, be kept from water to swim in. It always does them harm; and, if intended to be sold to be killed young, they should never go near ponds, ditches, or streams. When you come to fat ducks, you must take care that they get at no filth whatever. They will eat garbage of all sorts; they will suck down the most nauseous particles of all those substances which go for manure. A dead rat three parts rotten is a feast to them. For these reasons I should never eat any ducks, unless there were some mode of keeping them from this horrible food. I treat them precisely as I do my geese. I buy a troop when they are young, and put them in a pen, and feed them upon oats, cabbages, lettuces, and water, and have the place kept very clean. My ducks are, in consequence of this, a great deal more fine and delicate than any others that I know any-thing of. TURKEYS. 171. These are flying things, and so are common fowls. But it may happen that a few hints respecting them may be of use. To raise turkeys in this chilly climate, is a matter of much greater difficulty than in the climates that give great warmth. But the great enemy to young turkeys (for old ones are hardy enough) is the wet. This they will endure in no climate; and so true is this, that, in America, where there is always “a wet spell” in April, the farmers’ wives take care never to have a brood come out until that spell is passed. In England, where the wet spells come at haphazard, the first thing is to take care that young turkeys never go out, on any account, except in dry weather, till the dew be quite off the ground; and this should be adhered to till they get to be of the size of an old partridge, and have their backs well covered with feathers. And, in wet weather, they should be kept under cover all day long. 172. As to the feeding of them, when young, various nice things are recommended. Hard eggs chopped fine, with crumbs of bread, and a great many other things; but that which I have seen used, and always with success, and for all sorts of young poultry, is milk turned into curds. This is the food for young poultry of all sorts. Some should be made fresh every day; and if this be done, and the young turkeys kept warm, and especially from wet, not one out of a score will die. When they get to be strong, they may have meal and grain, but still they always love the curds. 173. When they get their head feathers they are hardy enough; and what they then want is room to prowl about. It is best to breed them under a common hen; because she does not ramble like a hen-turkey; and it is a very curious thing that the turkeys bred up by a hen of the common fowl, do not themselves ramble much when they get old; and for this reason, when they buy turkeys for stock, in America, (where there are such large woods, and where the distant rambling of turkeys is inconvenient,) they always buy such as have been bred under the hens of the common fowl; than which a more complete proof of the great powers of habit is, perhaps, not to be found. And ought not this to be a lesson to fathers and mothers of families? Ought not they to consider that the habits which they give their children are to stick by those children during their whole lives? 174. The hen should be fed exceedingly well, too, while she is sitting and after she has hatched; for though she does not give milk, she gives heat; and, let it be observed, that as no man ever yet saw healthy pigs with a poor sow, so no man ever saw healthy chickens with a poor hen. This is a matter much too little thought of in the rearing of poultry; but it is a matter of the greatest consequence. Never let a poor hen sit; feed the hen well while she is sitting, and feed her most abundantly when she has young ones; for then her labor is very great; she is making exertions of some sort or other during the whole twenty-four hours; she has no rest; is constantly doing something or other to provide food or safety for her young ones. 175. As to fatting turkeys, the best way is, never to let them be poor. Cramming is a nasty thing, and quite unnecessary. Barley-meal, mixed with skim-milk, given to them, fresh and fresh, will make them fat in a short time, either in a coop, in a house, or running about. Boiled carrots and Swedish turnips will help, and it is a change of sweet food. In France they sometimes pick turkeys alive, to make them tender; of which I shall only say, that the man that can do this, or order it to be done, ought to be skinned alive himself. Fowls 176. These are kept for two objects; their flesh and their eggs. As to rearing them, every thing said about rearing turkeys is applicable here. They are best fatted, too, in the same manner. But, as to laying-hens, there are some means to be used to secure the use of them in winter. They ought not to be old hens. Pullets, that is, birds hatched in the foregoing spring, are, perhaps, the best. At any rate, let them not be more than two years old. They should be kept in a warm place, and not let out, even in the day-time, in wet weather; for one good sound wetting will keep them back for a fortnight. The dry cold, even in the severest cold, if dry, is less injurious than even a little wet in winter-time. If the feathers get wet, in our climate, in winter, or in short days, they do not get dry for a long time; and this it is that spoils and kills many of our fowls. 177. The French, who are great egg-eaters, take singular pains as to the food of laying-hens in winter. They let them out very little, even in their fine climate, and give them very stimulating food; barley boiled, and given them warm; curds, buck-wheat, (which, I believe, is the best thing of all except curds;) parsley and other herbs chopped fine; leeks chopped in the same way; also apples and pears chopped very fine; oats and wheat cribbled; and sometimes they give them hemp-seed, and the seed of nettles; or dried nettles, harvested in summer, and boiled in the winter. Some give them ordinary food, and, once a day, toasted bread sopped in wine. White cabbages chopped up are very good in winter for all sorts of poultry. 178. This is taking a great deal of pains; but the produce is also great and very valuable in winter; for, as to preserved eggs, they are things to run from and not after. All this supposes, however, a proper hen-house, about which we, in England, take very little pains. The vermin, that is to say, the lice, that poultry breed, are the greatest annoyance. And as our wet climate furnishes them, for a great part of the year, with no dust by which to get rid of these vermin, we should be very careful about cleanliness in the hen-houses. Many a hen, when sitting, is compelled to quit her nest to get rid of the lice. They torment the young chickens. And, in short, are a great injury. The fowl-house should, therefore, be very often cleaned out; and sand, or fresh earth, should be thrown on the floor. The nest should not be on shelves, or on any-thing fixed; but little flat baskets, something like those that the gardeners have in the markets in London, and which they call sieves, should be placed against the sides of the house upon pieces of wood nailed up for the purpose. By this means the nests are kept perfectly clean, because the baskets are, when necessary, taken down, the hay thrown out, and the baskets washed; which cannot be done, if the nest be made in any-thing forming a part of the building. Besides this, the roosts ought to be cleaned every week, and the hay changed in the nests of laying-hens. It is good to fumigate the house frequently by burning dry herbs, juniper wood, cedar wood, or with brimstone; for nothing stands so much in need of cleanliness as a fowl-house, in order to have fine fowls and plenty of eggs. 179. The ailments of fowls are numerous, but they would seldom be seen, if the proper care were taken. It is useless to talk of remedies in a case where you have complete power to prevent the evil. If well fed, and kept perfectly clean, fowls will seldom be sick; and, as to old age, they never ought to be kept more than a couple or three years; for they get to be good for little as layers, and no teeth can face them as food. 180. It is, perhaps, seldom that fowls can be kept conveniently about a cottage; but when they can, three, four, or half a dozen hens to lay in winter, when the wife is at home the greater part of the time, are worth attention. They would require but little room, might be bought in November and sold in April, and six of them, with proper care, might be made to clear every week the price of a gallon of flour. If the labour were great, I should not think of it; but it is none; and I am for neglecting nothing in the way of pains in order to ensure a hot dinner every day in winter, when the man comes home from work. As to the fatting of fowls, information can be of no use to those who live in a cottage all their lives; but it may be of some use to those who are born in cottages, and go to have the care of poultry at richer persons’ houses. Fowls should be put to fat about a fortnight before they are wanted to be killed. The best food is barley-meal wetted with milk, but not wetted too much. They should have clear water to drink, and it should be frequently changed. Crammed fowls are very nasty things: but “barn-door” fowls, as they are called, are sometimes a great deal more nasty. Barn-door would, indeed, do exceedingly well; but it unfortunately happens that the stable is generally pretty near to the barn. And now let any gentleman who talks about sweet barn-door fowls, have one caught in the yard, where the stable is also. Let him have it brought in, killed, and the craw taken out and cut open. Then let him take a ball of horse-dung from the stable-door; and let his nose tell him how very small is the difference between the smell of the horse-dung, and the smell of the craw of his fowl. In short, roast the fowl, and then pull aside the skin at the neck, put your nose to the place, and you will almost think that you are at the stable door. Hence the necessity of taking them away from the barn-door a fortnight, at least, before they are killed. We know very well that ducks that have been fed upon fish, either wild ducks, or tame ducks, will scent a whole room, and drive out of it all those who have not pretty good constitutions. It must be so. Solomon says that all flesh is grass; and those who know any-thing about beef, know the difference between the effect of the grass in Herefordshire and Lincolnshire, and the effect of turnips and oil cake. In America they always take the fowls from the farm-yard, and shut them up a fortnight or three weeks before they be killed. One thing, however, about fowls ought always to be borne in mind. They are never good for any-thing when they have attained their full growth, unless they be capons or poullards. If the poulets be old enough to have little eggs in them, they are not worth one farthing; and as to the cocks of the same age, they are fit for nothing but to make soup for soldiers on their march, and they ought to be taken for that purpose. Pigeons 181. A few of these may be kept about any cottage, for they are kept even in towns by laborers and artisans. They cause but little trouble. They take care of their own young ones; and they do not scratch, or do any other mischief in gardens. They want feeding with tares, peas, or small beans; and buck-wheat is very good for them. To begin keeping them, they must not have flown at large before you get them. You must keep them for two or three days, shut into the place which is to be their home; and then they may be let out, and will never leave you, as long as they can get proper food, and are undisturbed by vermin, or unannoyed exceedingly by lice. 182. The common dove-house pigeons are the best to keep. They breed oftenest, and feed their young ones best. They begin to breed at about nine months old, and if well kept, they will give you eight or nine pair in the year. Any little place, a shelf in the cow shed; a board or two under the eaves of the house; or, in short, any place under cover, even on the ground floor, they will sit and hatch and breed up their young ones in. 183. It is not supposed that there could be much profit attached to them; but they are of this use; they are very pretty creatures; very interesting in their manners; they are an object to delight children, and to give them the early habit of fondness for animals and of setting a value on them, which, as I have often had to observe before, is a very great thing. A considerable part of all the property of a nation consists of animals. Of course a proportionate part of the cares and labors of a people appertain to the breeding and bringing to perfection those animals; and, if you consult your experience, you will find that a laborer is, generally speaking, of value in proportion as he is worthy of being entrusted with the care of animals. The most careless fellow cannot hurt a hedge or ditch; but to trust him with the team, or the flock, is another matter. And, mind, for the man to be trust-worthy in this respect, the boy must have been in the habit of being kind and considerate towards animals; and nothing is so likely to give him that excellent habit as his seeing, from his very birth, animals taken great care of, and treated with great kindness by his parents, and now-and-then having a little thing to call his own. Rabbits 184. In this case, too, the chief use, perhaps, is to give children those habits of which I have been just speaking. Nevertheless, rabbits are really profitable. Three does and a buck will give you a rabbit to eat for every three days in the year, which is a much larger quantity of food than any man will get by spending half his time in the pursuit of wild animals, to say nothing of the toil, the tearing of clothes, and the danger of pursuing the latter. 185. Every-body knows how to knock up a rabbit hutch. The does should not be allowed to have more than seven litters in a year. Six young ones to a doe is all that ought to be kept; and then they will be fine. Abundant food is the main thing; and what is there that a rabbit will not eat? I know of nothing green that they will not eat; and if hard pushed, they will eat bark, and even wood. The best thing to feed the young ones on when taken from the mother, is the carrot, wild or garden. Parsnips, Swedish turnips, roots of dandelion; for too much green or watery stuff is not good for weaning rabbits. They should remain as long as possible with the mother. They should have oats once a-day; and, after a time, they may eat any-thing with safety. But if you give them too much green at first when they are weaned, they rot as sheep do. A variety of food is a great thing; and, surely, the fields and gardens and hedges furnish this variety! All sorts of grasses, strawberry-leaves, ivy, dandelions, the hog-weed or wild parsnip, in root, stem, and leaves. I have fed working horses, six or eight in number, upon this plant for weeks together. It is a tall bold plant that grows in prodigious quantities in the hedges and coppices in some parts of England. It is the perennial parsnip. It has flower and seed precisely like those of the parsnip; and hogs, cows, and horses, are equally fond of it. Many a half-starved pig have I seen within a few yards of cart-loads of this pig-meat! This arises from want of the early habit of attention to such matters. I, who used to get hog-weed for pigs and for rabbits when a little chap, have never forgotten that the wild parsnip is good food for pigs and rabbits. 186. When the doe has young ones, feed her most abundantly with all sorts of greens and herbage and with carrots and the other things mentioned before, besides giving her a few oats once a-day. That is the way to have fine healthy young ones, which, if they come from the mother in good case, will very seldom die. But do not think, that because she is a small animal, a little feeding is sufficient! Rabbits eat a great deal more than cows or sheep in proportion to their bulk. 187. Of all animals rabbits are those that boys are most fond of. They are extremely pretty, nimble in their movements, engaging in their attitudes, and always completely under immediate control. The produce has not long to be waited for. In short, they keep an interest constantly alive in a little chap’s mind; and they really cost nothing; for as to the oats, where is the boy that cannot, in harvest-time, pick up enough along the lanes to serve his rabbits for a year? The care is all; and the habit of taking care of things is, of itself, a most valuable possession. 188. To those gentlemen who keep rabbits for the use of their family (and a very useful and convenient article they are,) I would observe, that when they find their rabbits die, they may depend on it, that ninety-nine times out of the hundred starvation is the malady. And particularly short feeding of the doe, while, and before she has young ones; that is to say, short feeding of her at all times; for, if she be poor, the young ones will be good for nothing. She will live being poor, but she will not, and cannot breed up fine young ones. Goats and Ewes 189. In some places where a cow cannot be kept, a goat may. A correspondent points out to me, that a Dorset ewe or two might be kept on a common near a cottage to give milk; and certainly this might be done very well; but I should prefer a goat, which is hardier and much more domestic. When I was in the army, in New Brunswick, where, be it observed, the snow lies on the ground seven months in the year, there were many goats that belonged to the regiment, and that went about with it on shipboard and every-where else. Some of them had gone through nearly the whole of the American War. We never fed them. In summer they picked about wherever they could find grass; and in winter they lived on cabbage-leaves, turnip-peelings, potato-peelings, and other things flung out of the soldiers’ rooms and huts. One of these goats belonged to me, and, on an average throughout the year, she gave me more than three half-pints of milk a day. I used to have the kid killed when a few days old; and, for some time, the goat would give nearly or quite, two quarts of milk a day. She was seldom dry more than three weeks in the year. 190. There is one great inconvenience belonging to goats; that is, they bark all young trees that they come near; so that, if they get into a garden, they destroy every thing. But there are seldom trees on commons, except such as are too large to be injured by goats; and I can see no reason against keeping a goat where a cow cannot be kept. Nothing is so hardy; nothing is so little nice as to its food. Goats will pick peelings out of the kennel and eat them. They will eat moldy bread or biscuit; fusty hay, and almost rotten straw; furze-bushes, heath-thistles; and, indeed, what will they not eat, when they will make a hearty meal on paper, brown or white, printed on or not printed on, and give milk all the while! They will lie in any dog-hole. They do very well clogged, or stumped out. And, then, they are very healthy things into the bargain, however closely they may be confined. When sea voyages are so stormy as to kill geese, ducks, fowls, and almost pigs, the goats are well and lively; and when a dog of no kind can keep the deck for a minute, a goat will skip about upon it as bold as brass. 191. Goats do not ramble from home. They come in regularly in the evening, and if called, they come like dogs. Now, though ewes, when taken great care of, will be very gentle, and though their milk may be rather more delicate than that of the goat, the ewes must be fed with nice and clean food, and they will not do much in the milk-giving way upon a common; and, as to feeding them, provision must be made pretty nearly as for a cow. They will not endure confinement like goats; and they are subject to numerous ailments that goats know nothing of. Then the ewes are done by the time they are about six years old; for they then lose their teeth; whereas a goat will continue to breed and to give milk in abundance for a great many years. The sheep is frightened at everything, and especially at the least sound of a dog. A goat, on the contrary, will face a dog, and if he be not a big and courageous one, beat him off. 192. I have often wondered how it happened that none of our laborers kept goats; and I really should be glad to see the thing tried. They are pretty creatures, domestic as a dog, will stand and watch, as a dog does, for a crumb of bread, as you are eating; give you no trouble in the milking; and I cannot help being of opinion, that it might be of great use to introduce them amongst our laborers. Candles and Rushes 193. We are not permitted to make candles ourselves, and if we were, they ought seldom to be used in a laborer’s family. I was bred and brought up mostly by rush-light, and I do not find that I see less clearly than other people. Candles certainly were not much used in English laborers’ dwellings in the days when they had meat dinners and Sunday coats. Potatoes and taxed candles seem to have grown into fashion together; and, perhaps, for this reason: that when the pot ceased to afford grease for the rushes, the potato-gorger was compelled to go to the chandler’s shop for light to swallow the potatoes by, else he might have devoured peeling and all! 194. My grandmother, who lived to be pretty nearly ninety, never, I believe, burnt a candle in her house in her life. I know that I never saw one there, and she, in a great measure, brought me up. She used to get the meadow-rushes, such as they tie the hop-shoots to the poles with. She cut them when they had attained their full substance, but were still green. The rush at this age, consists of a body of pith with a green skin on it. You cut off both ends of the rush, and leave the prime part, which, on an average, may be about a foot and a half long. Then you take off all the green skin, except for about a fifth part of the way round the pith. Thus it is a piece of pith all but a little strip of skin in one part all the way up, which, observe, is necessary to hold the pith together all the way along. 195. The rushes being thus prepared, the grease is melted, and put in a melted state into something that is as long as the rushes are. The rushes are put into the grease; soaked in it sufficiently; then taken out and laid in a bit of bark taken from a young tree, so as not to be too large. This bark is fixed up against the wall by a couple of straps put round it; and there it hangs for the purpose of holding the rushes. 196. The rushes are carried about in the hand; but to sit by, to work by, or to go to bed by, they are fixed in stands made for the purpose, some of which are high to stand on the ground, and some low, to stand on a table. These stands have an iron port something like a pair of pliers to hold the rush in, and the rush is shifted forward from time to time, as it burns down to the thing that holds it. 197. Now these rushes give a better light than a common small dip-candle; and they cost next to nothing, though the laborer may with them have as much light as he pleases, and though, without them he must sit the far greater part of the winter evenings in the dark, even if he expend fifteen shillings a year in candles. You may do any sort of work by this light; and, if reading be your taste, you may read the foul libels, the lies and abuse, which are circulated gratis about me by the “Society for promoting Christian Knowledge,” as well by rush-light, as you can by the light of taxed candles; and, at any rate, you would have one evil less; for to be deceived and to pay a tax for the deception are a little too much for even modern loyalty openly to demand. MUSTARD. 198. Why buy this, when you can grow it in your garden? The stuff you buy is half drugs; and is injurious to health. A yard square of ground, sown with common Mustard, the crop of which you would grind for use, in a little mustard-mill, as you wanted it, would save you some money, and probably save your life. Your mustard would look brown instead of yellow; but the former color is as good as the latter: and, as to the taste, the real mustard has certainly a much better than that of the drugs and flour which go under the name of mustard. Let any one try it, and I am sure he will never use the drugs again. The drugs, if you take them freely, leave a burning at the pit of your stomach, which the real mustard does not. DRESS, HOUSEHOLD GOODS, AND FUEL. 199. In Paragraph 152, I said, I think, enough to caution you, the English laborer, against the taste, now too prevalent, for fine and flimsy dress. It was, for hundreds of years, amongst the characteristics of the English people, that their taste was, in all matters, for things solid, sound, and good; for the useful, and decent, the cleanly in dress, and not for the showy. Let us hope that this may be the taste again; and let us, my friends, fear no troubles, no perils, that may be necessary to produce a return of that taste, accompanied with full bellies and warm backs to the laboring classes. 200. In household goods, the warm, the strong, the durable, ought always to be kept in view. Oak tables, bedsteads and stools, chairs of oak or of yew tree, and never a bit of miserable deal board. Things of this sort ought to last several lifetimes. A laborer ought to inherit from his great grandfather something besides his toil. As to bedding, and other things of that sort, all ought to be good in their nature, of a durable quality, and plain in their color and form. The plates, dishes, mugs, and things of that kind, should be of pewter, or even of wood. Any-thing is better than crockery-ware. Bottles to carry a-field should be of wood. Formerly, nobody but the gypsies and mumpers, that went a hop-picking in the season, carried glass or earthen bottles. As to glass of any sort, I do not know what business it has in any man’s house, unless he be rich enough to live on his means. It pays a tax, in many cases, to the amount of two-thirds of its cost. In short, when a house is once furnished with sufficient goods, there ought to be no renewal of hardly any part of them wanted for half an age, except in case of destruction by fire. Good management in this way leaves the man’s wages to provide an abundance of good food and good raiment; and these are the things that make happy families; these are the things that make a good, kind, sincere, and brave people; not little pamphlets about “loyalty” and “content.” A good man will be contented fast enough, if he be fed and clad sufficiently; but if a man be not well fed and clad, he is a base wretch to be contented. 201. Fuel should be, if possible, provided in summer, or at least some of it. Turf and peat must be got in summer, and some wood may. In the woodland countries, the next winter ought to be thought of in June, when people hardly know what to do with the fuelwood; and something should, if possible, be saved in the bark-harvest to get a part of the fuel for the next winter. Fire is a capital article. To have no fire, or a bad fire, to sit by, is a most dismal thing. In such a state man and wife must be something out of the common way to be in good humor with each other, to say nothing of colds and other ailments which are the natural consequence of such misery. If we suppose the great Creator to condescend to survey his works in detail, what object can be so pleasing to him as that of the laborer, after his return from the toils of a cold winter day, sitting with his wife and children round a cheerful fire, while the wind whistles in the chimney and the rain pelts the roof? But, of all God’s creation, what is so miserable to behold or to think of as a wretched, half-starved family creeping to their nest of flocks or straw, there to lie shivering, till sent forth by the fear of absolutely expiring from want? Hops 202. I treated of them before; but before I conclude this little Work, it is necessary to speak of them again. I made a mistake as to the tax on the Hops. The positive tax is 2d. a pound, and I (in former editions) stated it at 4d. However, in all such cases, there falls upon the consumer the expenses attending the paying of the tax. That is to say, the cost of interest of capital in the grower who pays the tax, and who must pay for it, whether his hops be cheap or dear. Then the trouble it gives him, and the rules he is compelled to obey in the drying and bagging, and which cause him great expense. So that the tax on hops of our own English growth, may now be reckoned to cost the consumer about 3¼d. a pound. Yeast 203. Yeast is a great thing in domestic management. I have once before published a receipt for making yeast-cakes, I will do it again here. 204. In Long Island they make yeast-cakes. A parcel of these cakes is made once a year. That is often enough. And, when you bake, you take one of these cakes (or more according to the bulk of the batch) and with them raise your bread. The very best bread I ever ate in my life was lightened with these cakes. 205. The materials for a good batch of cakes are as follows:—3 ounces of good fresh Hops; 3½ pounds of Rye Flour; 7 pounds of Indian Corn Meal; and one Gallon of Water.—Rub the hops, so as to separate them. Put them into the water, which is to be boiling at the time. Let them boil half an hour. Then strain the liquor through a fine sieve into an earthen vessel. While the liquor is hot, put in the Rye-Flour; stirring the liquor well, and quickly, as the Rye-Flour goes into it. The day after, when it is working, put in the Indian Meal, stirring it well as it goes in. Before the Indian Meal be all in, the mess will be very stiff; and it will, in fact, be dough, very much of the consistence of the dough that bread is made of.—Take this dough; knead it well, as you would for pie-crust. Roll it out with a rolling-pin, as you roll out pie-crust, to the thickness of about a third of an inch. When you have it (or a part of it at a time) rolled out, cut it up into cakes with a tumbler glass turned upside down, or with something else that will answer the same purpose. Take a clean board (a tin may be better) and put the cakes to dry in the sun. Turn them every day; let them receive no wet; and they will become as hard as ship biscuit. Put them into a bag, or box, and keep them in a place perfectly free from damp. When you bake, take two cakes, of the thickness above-mentioned, and about 3 inches in diameter; put them into hot water, over-night, having cracked them first. Let the vessel containing them stand near the fire-place all night. They will dissolve by the morning, and then you use them in setting your sponge (as it is called) precisely as you would use the yeast of beer. 206. There are two things which may be considered by the reader as obstacles. First, where are we to get the Indian Meal? Indian Meal is used merely because it is of a less adhesive nature than that of wheat. White pea-meal, or even barley-meal, would do just as well. But Second, to dry the cakes, to make them (and quickly too, mind) as hard as ship biscuit (which is much harder than the timber of Scotch firs or Canada firs;) and to do this in the sun (for it must not be fire,) where are we, in this climate, to get the sun? In 1816 we could not; for, that year, melons rotted in the glazed frames and never ripened. But, in every nine summers out of ten, we have in June, in July, or in August, a fortnight of hot sun, and that is enough. Nature has not given us a peach-climate; but we get peaches. The cakes, when put in the sun, may have a glass sash, or a hand-light, put over them. This would make their birth hotter than that of the hottest open-air situation in America. In short to a farmer’s wife, or any good housewife, all the little difficulties to the attainment of such an object would appear as nothing. The will only is required; and, if there be not that, it is useless to think of the attempt. Sowing Swedish Turnip Seed 207. It is necessary to be a little more full than I have been before as to the manner of sowing this seed; and I shall make my directions such as to be applied on a small or a large scale.—Those that want to transplant on a large scale will, of course, as to the other parts of the business, refer to my larger work.—It is to get plants for transplanting that I mean to sow the Swedish Turnip Seed. The time for sowing must depend a little upon the nature of the situation and soil. In the north of England, perhaps early in April may be best; but, in any of these southern counties, any time after the middle of April and before the 10th of May, is quite early enough. The ground which is to receive the seed should be made very fine, and manured with wood-ashes, or with good compost well mixed with the earth. Dung is not so good; for it breeds the fly more; or, at least, I think so. The seed should be sown in drills an inch deep, made as pointed out under the head of Sowing in my book on Gardening. When deposited in the drills evenly but not thickly, the ground should be raked across the drills, so as to fill them up; and then the whole of the ground should be trodden hard, with shoes not nailed, and not very thick in the sole. The ground should be laid out in four-feet beds for the reasons mentioned in the “Gardener.” When the seeds come up, thin the plants to two inches apart as soon as you think them clear from the fly; for, if left thicker, they injure each other even in this infant state. Hoe frequently between the rows even before thinning the plants; and when they are thinned, hoe well and frequently between them; for this has a tendency to make them strong; and the hoeing before thinning helps to keep off the fly. A rod of ground, the rows being eight inches apart, and plants two inches apart in the row, will contain about two thousand two hundred plants. An acre in rows four feet apart and the plants a foot apart in the row, will take about ten thousand four hundred and sixty plants. So that to transplant an acre, you must sow about five rods of ground. The plants should be kept very clean; and, by the last week in June, or first in July, you put them out. I have put them out (in England) at all times between 7th of June and middle of August. The first is certainly earlier than I like; and the very finest I ever grew in England, and the finest I ever saw for a large piece, were transplanted on the 14th of July. But one year with another, the last week in June is the best time. For size of plants, manner of transplanting, inter-cultivation, preparing the land, and the rest, see “Year’s Residence in America.” About HackerNoon Book Series: We bring you the most important technical, scientific, and insightful public domain books. This book is part of the public domain. Cobbette, William. 2010. Cottage Economy, To Which Is Added The Poor Man's Friend. Urbana, Illinois: Project Gutenberg. Retrieved May 2022 from https://www.gutenberg.org/files/32863/32863-h/32863-h.htm This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org , located at https://www.gutenberg.org/policy/license.html .