Twenty cents a pound for material is the lowest that boned turkey and chicken can be expected to cost, and if prices rule high the cost may be sometimes twice that sum. A 14 pound turkey (plucked but not drawn) may be dressed boned and then done up with 6 pounds of raw veal forcemeat or sausage meat inside and after cooking and pressing it will scarcely weigh 10 pounds altogether - a loss of over half; so that if the turkey be bought at 12 1/2 the galantine will cost 25 cents a pound at the lowest; and we find that our chicken galantine containing one-half the amount of force-meat, (No. 855) and a 3 1/2 pound fowl bought at 10 cents a pound, making a total of 75 cents, weighs but 3 1/2 pounds at last and has therefore cost over 21 cents a pound for material. The greatest shrinkage takes place in the boiling.

Such is the calculation to be made when contracting for a party.

On the other hand it is to be considered the galantine is subject to no further depreciation In our 3 1/2 pounds are 56 ounces; about 2 ounces make as large a slice as anybody wants, being about 25 plates for 75 cents, or 3 or 4 cents a person. The aspic jelly makes a separate calculation; it is not essential, but to be charged to ornamentation . It is, however cheaper by the pound than the meat and at a large party may be converted to profit by an expert carver.