We were one day much amused by a clergyman of our acquaintance, who kept a great number of these birds in a room, and who, in default of children to pet, made pets of his pigeons. At dinner, a pigeon-pie made part of the repast. This was placed opposite a visitor, who was requested to carve the dainty. He did so, and sent a portion of it to his host. The reverend gentleman looked at the plateful sent him attentively, and then said with a sigh, "I will trouble you to exchange this for part of the other bird. _This_ was a peculiar favorite, and I always fed it myself. I put a mark on the breast after it was picked, for I could not bear to eat the little darling!" We always thought that this sentimental divine had better either not have had the "little darling" put into the pie, or have swallowed his feelings and his favorite at the same time. This dish seems to occasion wit as well as sentiment, for we were once asked by a facetious friend, "Why is a pigeon in a pie like Shakspeare's Richard III?" We "gave it up," and were told, "Because it was bound unto the steak (stake), and could not fly." This may perhaps be a worn-out jest, but it was fresh to the writer, and so perhaps it may be to some of her readers. We will say a few words on the management of pigeons before we conclude this chapter. It is necessary that a pan of water should be place in their house each day for them to wash in, and that a large lump of bay-salt should likewise be kept there. It should be occasionally cleaned out, and this is all the trouble attending keeping them. Feed them three times a day; and never throw more down than they pick up at a meal. As I have said nothing of the profit derived from chickens when they are _reared_ by the owner, so I now say nothing of the saving in keeping pigeons, when we came to sow a large patch of Indian corn, as well as some tares. We did so successfully in the acre of ground called the Orchard; and though we had abundance of fine fruit from it, the trees were not planted so thickly as to prevent any kind of crop from flourishing. But we repeat, this little book is a manual for the use of the beginner; and to such we hope it may prove both useful and encouraging. CHAPTER X. HOW WE CURED OUR HAMS. I have now recounted our experience in keeping cows, pigs, chickens, ducks, rabbits, and pigeons; and with everything but the rabbits we were amply satisfied with the return we received for our labor. We had a constant supply of milk, butter, eggs, ducks, chickens, and pork, not only fresh, but in the shape of good hams and bacon.