. A domestic cyclopædia of practical information ... (5tv Cathartics.) PURSIiANIj.—A common wild plant whichis sometimes cultivated, and then becomesmuch larger and better. The young growth,cut 6 inches long, and served like spinach, isgood. It is used in salads, pickles, etc. PUTTY.—To remove from a window-sash—apply a soldering iron or poker heated (butnot red-hot), slowly over the putty. To re-move putty from window-panes, see Clean-ing. Q QUAHAUG. {See Clams.) QTJAIIi.—Quails (known at the South aspartridge) are among the best-flavored of game-birds ; their flesh being white, tender, and e
. A domestic cyclopædia of practical information ... (5tv Cathartics.) PURSIiANIj.—A common wild plant whichis sometimes cultivated, and then becomesmuch larger and better. The young growth,cut 6 inches long, and served like spinach, isgood. It is used in salads, pickles, etc. PUTTY.—To remove from a window-sash—apply a soldering iron or poker heated (butnot red-hot), slowly over the putty. To re-move putty from window-panes, see Clean-ing. Q QUAHAUG. {See Clams.) QTJAIIi.—Quails (known at the South aspartridge) are among the best-flavored of game-birds ; their flesh being white, tender, and ex-tremely dehcate. Their size is about one-thirdthat of the partridge or ruffed grouse. Theyare generally very plentiful in the markets throughout the winter months, except whenthe preceding winter has been unusuallystormy, cold, and snowy. Many thousands aresent from the West to the Eastern markets in afrozen state, and generally arrive in good con-dition ; but those which are killed near by areto be preferred. A quail is old when it has a. Quail. white bill and bluish legs; when young, the billis of a rather dark gray color, and the legs areyellowish. The more fresh quails are whencooked, the better. Baked Quails.—Clean, and truss as directedfor chicken, or simply tie the legs down to therump with a strong thread, letting the feet standup; place the birds on their backs in a baking- QUASSIA QUININE 439 pan with a piece of butter the size of a hazel-nut on each ; just cover the bottom of the panwith cold water, and set in a quick oven; bastenow and then; when about half done, putthe liver of the birds well pounded in the bak-ing-pan, and continue basting till the quails aredone. Garnish with parsley or water-cress. Broiled Quails.—Clean, wash, and splitdown the back ; lay in cold water half an hour;then dry carefully with a towel, season with saltand pepper, and broil on a gridiron over abright fire, laying them breast downwards atfirst and turning when brown. Whe
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