In the feeding of Pigeons, it is adviseable not to let them have more Meat at one time than they can eat, for they are apt to toss it about, and lose a great deal of it; so that the contrivance of filling a stone Bottle with their Meat, and putting the Mouth downwards, so that it may come within an Inch of a Plain or Table, and will give a supply as they feed, is much the best way. And their drinking-water should be dispensed to them in the same way out of a Bottle revers'd with the Mouth into a narrow shallow Cistern; but at the same time they should not want the conveniency of a Pan of Water, if there can be no better had, to wash themselves in, for they are of themselves a Bird subject to contract Dirt and Fleas. This is what I shall say of the breeding of tame Pigeons at present. As to the preparing of Pigeons for the Table, they are commonly either roasted, boiled, baked, or broiled; these are so generally understood, that I need not mention them, nor that Parsley is almost become necessary with them either to be roasted or boiled in the Body of the Pigeon, or put in the Sauces for them: this every one knows, but that the Liver of the Pigeon should be always left in the Body of it, is not known every where, otherwise it would not be so generally taken out and lost, as it is in many places remote from _London_; but this may be, perhaps, because every one does not know that a Pigeon has no Gall. As to particular ways of Dressing of Pigeons, there are two or three which I think are excellent. The first I had from a Lady in _Essex_, whom I have had occasion to mention in this and other Works, and that is in respect to broiling of Pigeons whole. When the Pigeon is prepared for the Kitchen, tye the Skin of the Neck very tight with Packthread, and put into the Body a little Pepper, Salt, Butter, and a little Water at the Vent, and tie it up close at the Neck, broil this upon a gentle Fire, flowring it very well, and basting it with Butter. When this is brought to Table, it brings its Sauce in itself. To those who are not lovers of Spice or Salt, the Butter and Water will be sufficient to draw the Gravy in the Pigeon: but a Pigeon that is split and broiled is of a very different Taste from this, and not worthy, in my opinion, to be reckon'd with it. Another way of ordering Pigeons, which I met with by accident, and pleased me as well as several Gentlemen in my Company, was the boiling of Pigeons in Paste: The Receipt the People gave me for it, was, to fill the Belly of the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it with a thin light Paste, and then to put it in a fine Linen Cloth, and boil it for a time in proportion to its bigness, and serve it up. When this is cut open, it will yield Sauce enough of a very agreeable Relish. Stewing of Pigeons, from Mons. _La Fountaine,_ an excellent Cook in _Paris._