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Simple Pigeons Cooking Recipe

Below is the quick and easy cooking recipe for Pigeons.

In order to breed pigeons, it is best to take two young ones at a time. And if well looked after, and plentifully fed, they will breed every month. They should be kept very clean, and the bottom of the dove-cote be strewed with sand once a month or oftener. Tares and white peas are their proper food, and they should be provided with plenty of fresh water. Starlings and other birds are apt to come among them, and suck the eggs. Vermin likewise are their enemies, and frequently destroy them. If the brood should be too small, put among them a few tame pigeons of their own colour. Observe the Pigeons 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 assafœtida; 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.


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