For a large family take three gallons water, to which add two chickens which have been cut up and one pound fat bacon, also cut very fine. As soon as the chickens are sufficiently cooked for the meat to leave the bones, take them out and extract all the bones. Return the meat to the water, then add half a gallon of Irish potatoes boiled and mashed, one and a half pints green corn cut off, one pint green butter-beans, one quart skinned tomatoes, and a good sized loaf of light bread. Season with black and red pepper, salt and butter. The bread must not be put in till the stew is nearly done. As soon as it begins to thicken it must be stirred constantly until it is done. If it should be too thick add more water. Much depends on the judgment of the person who makes it. When properly made no one is able to detect any of the ingredients. Squirrels are a very good substitute for chicken.