The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-11-15
~GASTRONOMIC NOTES.

More than one attempt has been made in this
country to breed in confinement quails for mar
ket. None has succeeded. An Englishman
now claims to have accomplished what has
heretofore been considered an impcssibility.
at his farm near Nuneaton, England. it is as
serted by a reputable English journal. he has
5000 breeding quails in stock, from the produce
Of which he sends 600 young birds weekly to
London during the season. The breeder tells
very frankly of his methods OF fattening. but
refuses to reveal the secret of his success in
Matching. He keeps fifty brood QuaIls in
each enclosure, and claims that they nest
regularly like barnyard fowls. The young
are always in various stages Of growth.
from those OF the size Of a sparrow
to those At to be despatched to market. He
feeds them upon boiled wheat and malt while
in process Of growth. and upon moist corn ex-
clusively a few days before they are killed.
When null grown the doInestic-Dred quaiis at
tain to twice the size of the wild sort on account
OF the proinston OF iattening food given them.
for each bird. This Is n third more tlan Is paid
for the ordinary kind. The 500 young sold
every week bring him in $50 $50 while all
the expenses of rearing and handling amount
to only tl0-S5U. This last figure also covers n
loss OF u tribe less than onG-hait OF the chicks;
profit OF Il .lOO-S5.5OU-on his venture.
The demand for his birds cannot TO
men who slaughter the quails are experts. anu
they d despatch the victims with amazing rapid
ity. A more tedious process is the plucklnE.
For this he has u special house, rs certain OF The
feathers are In great demand Tor ARTIFICIAL fly
making. These are. all taken by the foremost
makers OF those fishing lures. and contr butte n
no small degree toward the ymc of ex-
penses. This quail grower asserts thai he sup
plies as many as 800 birds for IA single public
banquet. If all this be true. and 1t is vuuchtt
for by a respectable English authority. II vii!
offer encouragement to American ex Experiment.
crs in the artificial rearing OF qua!ls. Its sue
cessful accomplishment would be n boon both to
bons-vivants am TO Sportsmen.
Edward Conner in an article in the Table on
the delicacies of the table cites an aphorism of
Talleyrand to tho effect that Il is essential TO give
good dinners and keep well with women. Tai
leyrand himself acted upon TINS principle. nnd
his success In both directions is historical. Ii is
also an axiom OF diplomatists and statesmen that
bad dinners are conducive to bad diplomacy.
and bad Ministerial dinners mean bad laws and
bad negotiations. Ganbetta- when he was in
power, was averse to dinner-givinG. He gave
but one during his tenure of Office. but that so
perfect MS to make amends Tor his previous
shortcomings. 1t was prepared by the cele-
brated Trompette, and SO completely aroused
the enthusiasm OF the Papal Nunciu, who WAS
present, that he almost forgavo his host for
being n free thinker. TroInpette, although he
took his profession very seriously, would accept
WAS. Sucn aOneghtlon on the bart of - coon the
Roman, aid not Tolerate. With them at the
CoIlClublOn Oh u TtliNl lIt COOK WIS summoned
to the banquet hail and each guest was expected
to Destow upon hun n generous present in
money. Antony. A. "A reward Tor a d,nn"r pre-
pared for Cleopatra, presented 10 ms chef IL
town. Contrary I" he popular opinion the
Romans were not s"urminds. but gross and in.
discriminate feeders. They adopted what they
considered excellent in the cuisine OF tlr enc
m!es they suodued. Tor this REASON grasshup-
pers served them in lieu OF shrImp. and they
enjoyed sausage- stuffed win durnlc". In
table decoration the Romans were most fnstIdI-
Gus and quite NJ to Tho level OF the hest mod
grn standards lng.r table llnpI Nl,. NJ ma
vellous texture ana dazzling whitencs.. theIr~il-
yer ana gold %profuse. Flowers and perfumes we're
employed with grcIt productivity. Their perfect
system OF yentllatlng the dining room persisted
with them. Ancient ureek cookery was re-
Introduced rya sicilian COOK. Viii" Vas nttcr,
ward expelled from sparta for GEAR that he
might corrupt the nation. aud sausage. are the
only dishes OF which mention is made MIR.
Conner, in his remarks regarding more modern
co1Eery, tells of me vuracious appetite of LDui,
NV. AZ dinner h. frequently consumed lO.r
plates of different. kinds OF soup. u whole
pheasant. a large dish OF salad. roast mutton
and garlic, several slices OF ham, a pIale of
pastry, fruits. ana sweetmcats.
I'm tho Kingdom OF shah" by DIR. Preacher
Collins, the author tells of the origin OF wine
making in Persia. 1t was during the reign OF
King Jamsheed that the vineyards Of Shlra1,
AS to-day. were noted for the supeg.at.yc 4ua!-
ity OF the grapes they produced. Oh account of
the variations OF temperature. the intense cold
OF winter aud extreme heat OF summer. to which
they were subjected. King Jam.lncd was ex-
ccedinsiy fond OF Shiraz grapes, and II order to
enjoy them throughout The year concuiye! tho
idea OF pIeservihg them in II jar. FCrmunla-
ton, OF course, took place, and when the jar
MAS opened aud found to contain a q~uaatiiv of
acid liquid. IL was looked upon a, poIson by
the King. He placed it in bottles aud lab!ud
I MS sueh, On a certain occasion one of
his Iemale iavorltes, who was hOrely afflicted
MlLl u nervous lSuuachg, discovered The tlOLIlaH