TINCTURE OF CLOVES. Bruise three ounces of cloves, steep them for ten days in a quart of brandy, and strain off the tincture through a flannel sieve. It imparts an excellent flavour to mulled wine. In all cases tinctures are to be preferred to essences, as affording a much finer flavour.

TINCTURE OF LEMON PEEL. A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy or rum; and when a lemon is used, pare off the rind very thin, and put it into the spirits. In the course of a fortnight the liquor will be strongly flavoured with the lemon.

TINCTURE OF NUTMEG. Steep three ounces of nutmeg in a quart of brandy, and let it stand a fortnight. Shake it up occasionally, and then pour off the clear liquor.

TINCTURE OF RHUBARB. Take two ounces and a half of rhubarb, and half an ounce of lesser cardamon seeds; steep them for a week in a quart of brandy, and strain off the tincture. To make the bitter tincture of rhubarb, add an ounce of gentian root, and a dram of snake root. The tincture is of great use in case of indigestion, pain or weakness of the stomach; and from one to three or four spoonfuls may be taken every day.

TINGEING OF GLASS. The art of tingeing glass of various colours is by mixing with it, while in a state of fusion, some of the metallic oxides; and on this process, well conducted, depends the formation of pastes. Blue glass is formed by means of oxide of cobalt; green, by the oxide of iron or copper; violet, by oxide of manganese; red, by a mixture of the oxides of copper and iron; purple, by the purple oxide of gold; white, by the oxides of arsenic and of zinc; yellow, by the oxide of silver, and by combustible bodies.

TOAST AND WATER. Take a slice of fine and stale loaf-bread, cut very thin, (as thin as toast is ever cut) and let it be carefully toasted on both sides, until it be completely browned all over, but no wise blackened or burned in any way. Put this into a common deep stone or china jug, and pour over it, from the tea kettle, as much clean boiling water as you wish to make into drink. Much depends on the water being actually in a boiling state. Cover the jug with a saucer or plate, and let the drink stand until it be quite cold; it is then fit to be used; the fresher it is made the better, and of course the more agreeable. The above will be found a pleasant, light, and highly diuretic drink. It is peculiarly grateful to the stomach, and excellent for carrying off the effects of any excess in drinking. It is also a most excellent drink at meals, and may be used in the summer time, if more agreeable to the drinker.

TOASTED CHEESE. Mix some fine butter, made mustard, and salt, into a mass. Spread it on fresh made thin toasts, and grate some Gloucester cheese upon them.

TOMATOES. These are chiefly used in soups and sauces, and serve as little dishes at table at any part of a dinner. When they are to be baked, cut the tomatoes lengthways in the middle, with the part where there is a rind downwards. Strew upon each a seasoning of pepper, salt, and sweet herbs chopped small. Set them in the oven till they are soft, and serve them up, without any other sauce. The fruit of the purple egg plant is eaten, prepared in the same manner.

TOMATA SAUCE. For hot or cold meats put tomatas, when perfectly ripe, into an earthen jar. Set it in an oven when the bread is drawn, till they are quite soft; then separate the skins from the pulp, and mix this with capsicum vinegar, and a few cloves of pounded garlic, which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to taste. Some white wine vinegar and cayenne may be used instead of capsicum vinegar. Keep the mixture in small wide-mouthed bottles, well corked, and in a cool dry place.

TONGUES. When a tongue is intended to be eaten cold, season it with common salt and saltpetre, brown sugar, a little bay salt, pepper, cloves, mace, and allspice, in fine powder, and let it lie a fortnight. Then take away the pickle, put the tongue into a small pan, and lay some butter on it. Cover it with brown crust, and bake it slowly till it becomes so tender that a straw would go through it. The thin part of tongues, when hung up to dry, grates like hung beef, and also makes a fine addition to the flavour of omlets.—To boil a tongue. If it is a dried tongue, soak it over night; the next day put it into cold water, and let it have a good deal of room; it will take at least four hours. If it is a green tongue out of the pickle, you need not soak it, but it will require near the same time. About an hour before you send it to table, take it out and blanch it, then put it into the pot again till you want it, by this means it will eat the tenderer.

TONGUE AND UDDER. Clean the tongue nicely, rub it with salt, a very little saltpetre, and a little coarse sugar, and let it lie for two or three days. When to be dressed, have a fresh tender udder with some fat to it, and boil that and the tongue gently till half done. Take them very clean out of the water, then tie the thick end of the one to the thin end of the other, and roast them with a few cloves stuck into the udder. Serve them up with gravy in the dish, and currant jelly in a tureen. A dried tongue to be boiled, requires to be previously soaked for ten or twelve hours. A tongue out of pickle is only to be washed, and boiled in the same way. It will take four hours to do it well, and for the first two hours it should only simmer. About an hour before it is done it should be taken up and peeled, and then put into the boiler again to finish it. Serve it up with turnips nicely mashed, and laid round it.

TOOTH ACH. The best possible preventive of this disorder is to keep the teeth clean, as directed for the Teeth and Gums. If the gums be inflamed, recourse should be had to bleeding by leeches, and blisters behind the ears. A few drops of laudanum in cotton, laid on the tooth, will sometimes afford relief. In some cases, vitriolic aether dropped on the cheek, and the hand held to the part till the liquid is evaporated, is found to answer the purpose. But it is much easier to prescribe the means of preventing the disorder, than to point out a specific remedy; and the nostrums generally given on this subject are either ineffectual or injurious.

TOURTE CRUST. To make a crust for French pies called tourtes, take a pound and a half of fine flour, a pound of butter, and three quarters of an ounce of salt. Put the flour upon a clean pie board, make a hole in the middle, and put in the salt, with the butter cut into small pieces. Pour in the water carefully, as it is of great importance that the crust be rather stiff; and for this purpose there should only be just water enough to make it hold together so as to roll it out smooth. Work up the butter and water well together with the hand, and mix it in the flour by degrees. When the flour is all mixed in, mould the paste till it is quite smooth and free from lumps, and let it lie two hours before it be used. This is a very nice crust for putting round the dish for baked puddings.

TOURTES OF FISH. Prepare the crust and put it into the dish, as for meat tourtes. Then take almost any kind of fish, cut them from the backbone, and lay them in slices upon the crust, with a little bunch of sweet herbs in the middle, some salt and pounded spice, according to the taste. Lay butter all over the top crust, and bake it an hour and a half. Cut the crust round after it is baked, take out the herbs, skim off the remainder of the fat, pour on a sauce of fish gravy, and serve it up. Mushrooms are very nice in the sauce, and so are capers, but the flavour of the sauce must be regulated by the taste. Truffles and morels may also be put in, as in the meat tourtes. Eels, pike, salmon, tench, whiting, are proper for the purpose. Nothing makes a nicer tourte in this way than large soles, taking off the flesh from the backbone, without the side fins. Lobsters also make an excellent tourte, and oysters are very nice mixed with other fish.

TOURTES OF MEAT. Prepare a crust of paste, roll it out, and line a dish with it not deeper than a common plate. Veal, chicken, pigeons, sweetbread, or game of any kind, may be prepared as follows. Cut in pieces whichever is preferred, just heat it in water, drain it, season it with pepper and salt, lay it upon the crust without piling it up high, and leave a border round the rim of the dish. Place some pieces of butter upon the meat to keep it moist, and add truffles, mushrooms, morels, artichoke bottoms, or forcemeat balls, at pleasure. Cover the whole with slices of fat bacon, and then lay a crust over it exactly corresponding with that underneath. Glaze over the upper crust with yolk of egg, and set the tourte into an oven. When it has been in a quarter of an hour, draw it to the mouth of the oven, and make a hole in the centre of the crust to let out the fumes. Let it stand nearly three hours longer in the oven, then take it out, cut the crust round with the rim, take it off, take out the bacon, and clear off any fat that may remain on the top. Have ready a rich ragout sauce to pour over it, then replace the crust, and serve it up. This dish is according to the French fashion.

TRANSPARENT MARMALADE. Cut the palest Seville oranges in quarters, take out the pulp, and put it in a bason, picking out the seeds and skins. Let the outsides soak in water with a little salt all night, then boil them in a good quantity of spring water till tender; drain, and cut them in very thin slices, and put them to the pulp. To every pound, add a pound and a half of double-refined sugar beaten fine; boil them together twenty minutes, but be careful not to break the slices. It must be stirred all the time very gently, and put into glasses when cold.

TRANSPARENT PAINTINGS. The paper must be fixed in a straining frame, in order to place it between the eye and the light, when required. After tracing the design, the colours must be laid on, in the usual method of stained drawings. When the tints are got in, place the picture against the window, on a pane of glass framed for the purpose, and begin to strengthen the shadows with Indian ink, or with colours, according as the effect requires; laying the colours sometimes on both sides of the paper, to give greater force and depth of colour. The last touches for giving final strength to shadows and forms, are to be done with ivory black or lamp black, prepared with gum water; as there is no pigment so opaque, and capable of giving strength and decision. When the drawing is finished, and every part has got its depth of colour and brilliancy, being perfectly dry, touch very carefully with spirits of turpentine, on both sides, those parts which are to be the brightest, such as the moon and fire; and those parts requiring less brightness, only on one side. Then lay on immediately with a pencil, a varnish made by dissolving one ounce of Canada balsam in an equal quantity of spirit of turpentine. Be cautious with the varnish, as it is apt to spread. When the varnish is dry, tinge the flame with red lead and gamboge, slightly touching the smoke next the flame. The moon must not be tinted with colour. Much depends on the choice of the subject, and none is so admirably adapted to this species of effect, as the gloomy Gothic ruin, whose antique towers and pointed turrets finely contrast their dark battlements with the pale yet brilliant moon. The effect of rays passing through the ruined windows, half choked with ivy; or of a fire among the clustering pillars and broken monuments of the choir, round which are figures of banditti, or others, whose haggard faces catch the reflecting light; afford a peculiarity of effect not to be equaled in any other species of painting. Internal views of cathedrals also, where windows of stained glass are introduced, have a beautiful effect. The great point to be attained is, a happy coincidence between the subject and the effect produced. The fine light should not be too near the moon, as its glare would tend to injure her pale silver light. Those parts which are not interesting, should be kept in an undistinguishing gloom; and where the principal light is, they should be marked with precision. Groups of figures should be well contrasted; those in shadow crossing those that are in light, by which means the opposition of light against shade is effected.

TRANSPARENT PUDDING. Beat up eight eggs, put them into a stewpan, with half a pound of sugar finely pounded, the same quantity of butter, and some grated nutmeg. Set it on the fire, and keep it stirring till it thickens. Then set it into a basin to cool, put a rich puff paste round the dish, pour in the pudding, and bake it in a moderate oven. It will cut light and clear. Candied orange and citron may be added if approved.

TRANSPLANTING OF FLOWERS. Annuals and perennials, sown in March or April, may be transplanted about the end of May. A showery season is preferable, or they must frequently be watered till they have taken root. In the summer time the evening is the proper season, and care should be taken not to break the fibres in digging up the root. Chinasters, columbines, marigolds, pinks, stocks, hollyhocks, mallows, sweetwilliams, wallflowers, and various others, may be sown and transplanted in this manner.

TRAPS. Garden traps, such as are contrived for the purpose of destroying mice and other vermin; which are often conveyed into such places with the straw, litter, and other matters that are made use of in them; and which are extremely hurtful and troublesome in the spring season, in destroying peas and beans, as well as lettuces, melons, and cucumbers in frames. Traps for this purpose are contrived in a great many ways; but as field vermin are very shy, and will rarely enter traps which are close, the following simple cheap form has been advised, though it has nothing of novelty in it. These traps may be made by stringing garden beans on a piece of fine pack-thread, in the manner of beads, and then driving two small stake-like pieces of wood into the ground at the breadth of a brick from each other, and setting up a brick, flat stone, or board with a weight on it, inclining to an angle of about forty-five degrees; tying the string, with the beans on it, round the brick or other substances and stakes, to support them in their inclining position, being careful to place all the beans on the under sides of the bricks or other matters. The mice in eating the beans, in such cases, will also destroy the pack-thread, and by such means disengage the brick or other weighty body, which by falling on them readily destroys them. Mice are always best got rid of by some sort of simple open traps of this nature.

TREACLE BEER. Pour two quarts of boiling water on a pound of treacle, and stir them together. Add six quarts of cold water, and a tea-cupful of yeast. Tun it into a cask, cover it close down, and it will be fit to drink in two or three days. If made in large quantities, or intended to keep, put in a handful of malt and hops, and when the fermentation is over, stop it up close.

TREACLE POSSET. Add two table-spoonfuls of treacle to a pint of milk, and when ready to boil, stir it briskly over the fire till it curdles. Strain it off after standing covered a few minutes. This whey promotes perspiration, is suitable for a cold, and children will take it very freely.

TREATMENT OF CHILDREN. It ought to be an invariable rule with all who have the care of children, to give them food only when it is needful. Instead of observing this simple and obvious rule, it is too common, throughout every period of childhood, to pervert the use of food by giving it when it is not wanted, and consequently when it does mischief, not only in a physical but in a moral point of view. To give food as an indulgence, or in a way of reward, or to withhold it as a matter of punishment, are alike injurious. A proper quantity of food is necessary in all cases, to sustain their health and growth; and their faults ought to be corrected by more rational means. The idea of making them suffer in their health and growth on account of their behaviour, is sufficient to fill every considerate mind with horror. It is the project only of extreme weakness, to attempt to correct the disposition by creating bodily sufferings, which are so prone to hurt the temper, even at an age when reason has gained a more powerful ascendancy. Eatables usually given to children by well-meaning but injudicious persons, in order to pacify or conciliate, are still worse than the privations inflicted by way of punishment. Sugar plums, sugar candy, barley sugar, sweetmeats, and most kinds of cakes, are unwholesome, and cloying to the appetite. Till children begin to run about, the uniformity of their lives makes it probable that the quantity of food they require in the day is nearly the same, and that it may be given to them statedly at the same time. By establishing a judicious regularity with regard to both, much benefit will accrue to their health and comfort. The same rule should be applied to infants at the breast, as well as after they are weaned. By allowing proper intervals between the times of giving children suck, the breast of the mother becomes duly replenished with milk, and the stomach of the infant properly emptied to receive a fresh supply. The supposition that an infant wants food every time it cries, is highly fanciful; and it is perfectly ridiculous to see the poor squalling thing thrown on its back, and nearly suffocated with food to prevent its crying, when it is more likely that the previous uneasiness arises from an overloaded stomach. Even the mother's milk, the lightest of all food, will disagree with the child, if the administration of it is improperly repeated. A very injurious practice is sometimes adopted, in suckling a child beyond the proper period, which ought by all means to be discountenanced, as evidently unnatural, and tending to produce weakness both in body and mind. Suckling should not be continued after the cutting of the first teeth, when the clearest indication is given, that the food which was adapted to the earliest stage of infancy ceases to be proper. Attention should also be paid to the quantity as well as to quality of the food given, for though a child will sleep with an overloaded stomach, it will not be the refreshing sleep of health. When the stomach is filled beyond the proper medium, it induces a similar kind of heaviness to that arising from opiates and intoxicating liquors; and instead of awakening refreshed and lively, the child will be heavy and fretful. By the time that children begin to run about, the increase of their exercise will require an increase of nourishment: but those who overload them with food at any time, in hopes of strengthening them, are very much deceived. No prejudice is equally fatal to such numbers of children. Whatever unnecessary food a child receives, weakens instead of strengthening it: for when the stomach is overfilled, its power of digestion is impaired, and food undigested is so far from yielding nourishment, that it only serves to debilitate the whole system, and to occasion a variety of diseases. Amongst these are obstructions, distention of the body, rickets, scrophula, slow fevers, consumptions, and convulsion fits. Another pernicious custom prevails with regard to the diet of children, when they begin to take other nourishment besides their mother's milk, and that is by giving them such as their stomachs are unable to digest, and indulging them also in a mixture of such things at their meals as are hurtful to every body, and more especially to children, considering the feeble and delicate state of their organs. This injudicious indulgence is sometimes defended on the plea of its being necessary to accustom them to all kinds of food; but this idea is highly erroneous. Their stomachs must have time to acquire strength sufficient to enable them to digest varieties of food; and the filling them with indigestible things is not the way to give them strength. Children can only acquire strength gradually with their proper growth, which will always be impeded if the stomach is disordered. Food for infants should be very simple, and easy of digestion. When they require something more solid than spoonmeats alone, they should have bread with them. Plain puddings, mild vegetables, and wholesome ripe fruits, eaten with bread, are also good for them. Animal food is better deferred till their increased capacity for exercise will permit it with greater safety, and then care must be taken that the exercise be proportioned to this kind of food. The first use of it should be gradual, not exceeding two or three times in a week. An exception should be made to these rules in the instances of scrophulous and rickety children, as much bread is always hurtful in these cases, and fruits are particularly pernicious. Plain animal food is found to be the most suitable to their state. The utmost care should be taken under all circumstances to procure genuine unadulterated bread for children, as the great support of life. If the perverted habits of the present generation give them an indifference as to what bread they eat, or a vitiated taste for adulterated bread, they still owe it to their children as a sacred duty, not to undermine their constitution by this injurious composition. The poor, and many also of the middling ranks of society are unhappily compelled to this species of infanticide, as it may almost be called, by being driven into large towns to gain a subsistence, and thus, from the difficulty of doing otherwise, being obliged to take their bread of bakers, instead of making wholesome bread at home, as in former times, in more favourable situations. While these are to be pitied, what shall be said of those whose fortunes place them above this painful necessity. Let them at at least rear their children on wholesome food, and with unsophisticated habits, as the most unequivocal testimony of parental affection performing its duty towards its offspring. It is proper also to observe, that children ought not to be hurried in their eating, as it is of great importance that they should acquire a habit of chewing their food well. They will derive from it the various advantages of being less likely to eat their food hot, of thus preparing what they eat properly for the stomach, instead of imposing upon it what is the real office of the teeth; and also that of checking them from eating too much. When food is not properly masticated, the stomach is longer before it feels satisfied; which is perhaps the most frequent, and certainly the most excusable cause of eating more than is fairly sufficient. Thoughtless people will often, for their own amusement, give children morsels of high dishes, and sips of spirituous or fermented liquors, to see whether they will relish them, or make faces at them. But trifling as this may seem, it would be better that it were never practised, for the sake of preserving the natural purity of their tastes as long as possible.

TREATMENT OF THE SICK. Though an unskilful dabbling in cases of illness, which require the attention of the most medical practitioners, is both dangerous and presumptuous; yet it is quite necessary that those who have the care of a family should be able to afford some relief in case of need, as well as those whose duty it is more immediately to attend upon the sick. Uneasy symptoms are experienced at times by all persons, not amounting to a decided state of disease, which if neglected may nevertheless issue in some serious disorder that might have been prevented, not only without risk, but even with greater advantage to the individual than by an application to a positive course of medicine. Attention to the state of the bowels, and the relief that may frequently be afforded by a change of diet, come therefore very properly within the sphere of domestic management, in connection with a few simple medicines in common use. The sensations of lassitude or weariness, stiffness or numbness, less activity than usual, less appetite, a load or heaviness at the stomach, some uneasiness in the head, a more profound degree of sleep, yet less composed and refreshing than usual; less gaiety and liveliness, a slight oppression of the breast, a less regular pulse, a propensity to be cold, or to perspire, or sometimes a suppression of a former disposition to perspire, are any of them symptomatic of a diseased state, though not to any very serious or alarming degree. Yet under such circumstances persons are generally restless, and scarcely know what to do with themselves; and often for the sake of change, or on the supposition that their sensations proceed from lowness, they unhappily adopt the certain means of making them terminate in dangerous if not fatal diseases. They increase their usual quantity of animal food, leave off vegetables and fruit, drink freely of wine or other strong liquors, under an idea of strengthening the stomach, and expelling wind; all of which strengthen nothing but the disposition to disease, and expel only the degree of health yet remaining. The consequence of this mistaken management is, that all the evacuations are restrained, the humours causing and nourishing the disease are not at all attempered and diluted, nor rendered proper for evacuation. On the contrary they become sharper, and more difficult to be discharged. By judicious management it is practicable, if not entirely to prevent a variety of disorders, yet at least to abate their severity, and so to avert the ultimate danger. As soon as any of the symptoms begin to appear, the proper way is to avoid all violent or laborious exercise, and to indulge in such only as is gentle and easy. To take very little or no solid food, and particularly to abstain from meat, or flesh broth, eggs, and wine, or other strong liquors. To drink plentifully of weak diluting liquor, by small glasses at a time, at intervals of about half an hour. If these diluents are not found to answer the purpose of keeping the bowels open, stronger cathartics must be taken, or injections for the bowels, called lavements. By pursuing these precautions, the early symptoms of disease will often be removed, without coming to any serious issue: and even where this is not the case, the disorder will be so lessened as to obviate any kind of danger from it. When confirmed diseases occur, the only safe course is to resort to the most skilful medical assistance that can be obtained. Good advice and few medicines will much sooner effect a cure, than all the drugs of the apothecary's shop unskilfully administered. But the success of the best advice may be defeated, if the patient and his attendants will not concur to render it effectual. If the patient is to indulge longings for improper diet, and his friends are to gratify them, the advantage of the best advice may be defeated by one such imprudent measure. Patients labouring under accidents which require surgical assistance, must be required strictly to attend to the same directions. General regulations are all that a physician or surgeon can make respecting diet, many other circumstances will therefore require the consideration of those who attend upon the sick, and it is of consequence that they be well prepared to undertake their charge, for many fatal mistakes have arisen from ignorance and prejudice in these cases. A few rules that may be referred to in the absence of a medical adviser, are all that are necessary in the present instance, more especially when the patient is so far recovered as to be released from medicines, and put under a proper regimen, with the use of a gentle exercise, and such other regulations as a convalescent state requires.—When for example, persons are labouring under acute disorders, or accidents, they are frequently known to suffer from the injudiciousness of those about them, in covering them up in bed with a load of clothes that heat and debilitate them exceedingly, or in keeping them in bed when the occasion does not require it, without even suffering them to get up and have it new made, and by never allowing a breath of fresh air to be admitted into the room. The keeping patients quiet is undoubtedly of essential importance; they should not be talked to, nor should more persons be admitted into the room than are absolutely necessary. Every thing that might prove offensive should immediately be removed. Sprinkling the room sometimes with vinegar, will contribute to keep it in a better state. The windows should be opened occasionally for a longer or shorter time, according to the weather and season of the year, without suffering the air to come immediately upon the patient. Waving the chamber door backward and forward for a few minutes, two or three times in a day, ventilates the room, without exposing the sick person to chilness. Occasionally burning pastils in the room, or a roll of paper, is also useful. The bed linen, and that of the patient, should be changed every day, or in two or three days, as circumstances may require. A strict forbearance from giving sick persons any nourishment beyond what is prescribed by their medical attendant, should invariably be observed. Some persons think they do well in this respect to cheat the doctor, while in fact they cheat the patient out of the benefit of his advice, and endanger his life under a pretence of facilitating his recovery. In all cases it is important to wait with patience the slow progress of recovery, rather than by injudicious means to attempt to hasten it; otherwise the desired event will only be retarded. What has long been undermining the stamina of health, which is commonly the case with diseases, or what has violently shocked it by accident, can only be removed by slow degrees. Medicines will not operate like a charm; and even when they are most efficacious, time is required to recover from the languid state to which persons are always reduced, both by accident and by disease. When the period is arrived at which sick persons may be said to be out of danger, a great deal of patience and care will still be necessary to prevent a relapse. Much of this will depend on the convalescent party being content for some time with only a moderate portion of food, for we are not nourished in proportion to what we swallow, but to what we are well able to digest. Persons on their recovery, who eat moderately, digest their food, and grow strong from it. Those in a weak state, who eat much, do not digest it; instead therefore of being nourished and strengthened by it, they insensibly wither away. The principal rules to be observed in this case are, that persons in sickness, or those who are slowly recovering, should take very little nourishment at a time, and take it often. Let them have only one sort of food at each meal, and not change their food too often; and be careful that they chew their food well, to make it easy of digestion. Let them diminish their quantity of drink. The best drink for them in general is water, with a third or fourth part of white wine. Too great a quantity of liquids at such a time prevents the stomach from recovering its tone and strength, impairs digestion, promotes debility, increases the tendency to a swelling of the legs; sometimes it even occasions a slow fever, and throws back the patient into a languid state. Persons recovering from sickness should take as much exercise in the open air as they are able to bear, either on foot, in a carriage, or on horseback: the latter is by far the best. The airing should be taken in the middle of the day, when the weather is temperate, or before the principal meal. Exercise taken before a meal strengthens the organs of digestion, and therefore tends to health; but when taken after a meal, it is injurious. As persons in this state are seldom quite so well towards night, they should take very little food in the evening, in order that their sleep may be less disturbed and more refreshing. It would be better not to remain in bed above seven or eight hours; and if they feel fatigued by sitting up, let them lie down for half an hour to rest. The swelling of the legs and ancles, which happens to most persons in a state of weakness and debility, is attended with no danger, and will generally disappear of itself, if they live soberly and regularly, and take moderate exercise. The most solicitous attention must be paid to the state of the bowels; and if they are not regular, they must be kept open every day by artificial means, or it will produce heat and restlessness, and pains in the head. Care should be taken not to return to hard labour too soon after recovering from illness; some persons have never recovered their usual strength for want of this precaution.—Common colds, though lightly regarded, are often of serious consequence. A cold is an inflammatory disease, though in no greater degree than to affect the lungs or throat, or the thin membrane which lines the nostrils, and the inside of certain cavities in the bones of the cheeks and forehead. These cavities communicate with the nose in such a manner, that when one part of this membrane is affected with inflammation, it is easily communicated to the rest. When the disorder is of this slight kind, it may easily be cured without medicine, by only abstaining from meat, eggs, broth, and wine; from all food that is sharp, fat, and heavy. Little or no supper should be eaten, but the person should drink freely of an infusion of barley, or of elder flowers, with the addition of a third or fourth part of milk. Bathing the feet in warm water before going to bed, will dispose the patient to sleep. In colds of the head, the steam of warm water alone, or of water in which elder flowers or some mild aromatic herbs have been boiled, will generally afford speedy relief. These also are serviceable in colds which affect the breast. Hot and close rooms are very hurtful in colds, as they tend to impede respiration; and sitting much over the fire increases the disorder. Spermaceti is often taken in colds and coughs, which must from its greasy nature impair the digestive faculty, and cannot operate against the cause of a cold; though the cure of it, which is effected in due time by the economy of nature, is often ascribed to such medicines as may rather have retarded it. Whenever a cold does not yield to the simple treatment already described, good advice should be procured, as a neglected cold is often the origin of very serious disorders.—A few observations on the nature of the diet and drink proper for sickly persons, will be necessary at the close of this article, for the information of those who occasionally undertake the care of the afflicted. As the digestion of sick persons is weak, and very similar to that of children, the diet suited to the latter is generally proper for the former, excepting in the two great classes of diseases called putrid and intermittent fevers. In case of putrid fever no other food should be allowed, during the first weeks of recovery, than the mildest vegetable substances. When recovering from agues and intermittent fevers, animal jellies, and plain animal food, with as little vegetable as possible, is the proper diet. Meat and meat broth, generally speaking, are not so well adapted for the re-establishment of health and strength, as more simple diets. Flesh being the food most used by old and young at all other times, is consequently that from which their distempers chiefly proceed, or at least it nourishes those disorders which other causes may have contributed to introduce. It is of a gross, phlegmatic nature and oily quality, and therefore harder of digestion than many other sorts of food, tending to generate gross humours and thick blood, which are very unfavourable to the recovery of health. The yolk of an egg lightly boiled or beaten up raw with a little wine may be taken, when animal food is not forbidden, and the party cannot chew or swallow more solid food. The spoonmeats and drinks directed for children, and simple puddings made as for them, may all be used for invalids, subject only to the restrictions imposed by their medical attendant. Puddings and panadoes made of bread are better for weak stomachs than those made of flour.—Diet drinks may be made of an infusion of herbs, grains, or seeds. For this purpose the herbs should be gathered in their proper season, then dried in the shade, and put into close paper bags. When wanted for use, take out the proper quantity, put it into a linen bag, suspend it in the beer or ale, while it is fermenting, from two to six or eight hours, and then take it out. Wormwood ought not to be infused so long; three or four hours will be sufficient, or it will become nauseous, and soon turn to putrefaction. The same is to be understood in infusing any sort of well-prepared herbs, and great care is required in all preparations of this kind that the pure properties are neither evaporated, nor overpowered by the bad ones. Beer, ale, or any other liquor in which herbs are infused, must be unadulterated, or the benefit of these infusions will be destroyed by its pernicious qualities. Nothing is more prejudicial to health than adulterated liquors, or liquors that are debased by any corrupting vegetable substance. Those things which in their purest state are of a doubtful character, and never to be trusted without caution, are by this means converted into decided poisons.—Herb Tea of any kind should always be made with a moderate proportion of the herb. When the tea is of a proper strength, the herb should be taken out, or it will become nauseous by long infusion. These kinds of tea are best used quite fresh.—Herb Porridge may be made of elder buds, nettle tops, clivers, and water cresses. Mix up a proper quantity of oatmeal and water, and set it on the fire. When just ready to boil, put in the herbs, cut or uncut; and when ready again to boil, lade it to and fro to prevent its boiling. Continue this operation six or eight minutes, then take it off the fire, and let it stand awhile. It may either be eaten with the herbs, or strained, and should not be eaten warmer than new milk. A little butter, salt, and bread, may be added. Another way is, to set some oatmeal and water on a quick fire; and when it is scalding hot, put in a good quantity of spinage, corn salad, tops of pennyroyal, and mint cut small. Let it stand on the fire till ready to boil, then pour it up and down six or seven minutes, and let it stand off the fire that the oatmeal may sink to the bottom. Strain it, and add butter, salt, and bread. When it is about milk-warm it will be fit to eat. This is an excellent porridge, pleasant to the palate and stomach, cleansing the passages by opening obstructions. It also breeds good blood, thus enlivens the spirits, and makes the whole body active and easy.—A Cooling Drink may be made of two ounces of whole barley, washed and cleansed in hot water, and afterwards boiled in five pints of water till the barley opens. Add a quarter of an ounce of cream of tartar, and strain off the liquor. Or bruise three ounces of the freshest sweet almonds, and an ounce of gourd melon seeds in a marble mortar, adding a pint of water, a little at a time, and then strain it through a piece of linen. Bruise the remainder of the almonds and seeds again, with another pint of water added as before; then strain it, and repeat this process a third time. After this, pour all the liquor upon the bruised mass, stir it well, and finally strain it off. Half an ounce of sugar may safely be bruised with the almonds and seeds at first; or if it be thought too heating, a little orange-flower water may be used instead.—Currant Drink. Put a pound of the best red currants, fully ripe and clean picked, into a stone bottle. Mix three spoonfuls of good new yeast with six pints of hot water, and pour it upon the currants. Stop the bottle close till the liquor ferments, then give it as much vent as is necessary, keep it warm, and let it ferment for about three days. Taste it in the mean time to try whether it is become pleasant; and as soon as it is so, run it through a strainer, and bottle it off. It will be ready to drink in five or six days.—Boniclapper is another article suited to the state of sickly and weakly persons. Boniclapper is milk which has stood till it has acquired a pleasant sourish taste, and a thick slippery substance. In very hot weather this will be in about twenty-four hours from the time of its being milked, but longer in proportion as the weather is colder. If put into vessels which have been used for milk to be soured in, it will change the sooner. New milk must always be used for this purpose. Boniclapper is an excellent food at all times, particularly for those who are troubled with any kind of stoppages; it powerfully opens the breast and passages, is itself easy of digestion, and helps to digest all hard or sweeter foods. It also cools and cleanses the whole body, renders it brisk and lively, and is very efficacious in quenching thirst. No other sort of milkmeat or spoonmeat is so proper and beneficial for consumptive persons, or such as labour under great weakness and debility. It should be eaten with bread only, and it will be light and easy on the stomach, even when new milk is found to disagree. If this soured milk should become unpleasant at first, a little custom and use will not only render it familiar, but agreeable to the stomach and palate; and those who have neither wisdom nor patience to submit to a transient inconvenience, will never have an opportunity of knowing the intrinsic value of any thing. To these may be added a variety of other articles adapted to a state of sickness and disease, which will be found under their respective heads; such as Beef Tea, Flummery, Jellies of various kinds, Lemon Whey, Vinegar Whey, Cream of Tartar Whey, Mustard Whey, Treacle Posset, Buttermilk, Onion Porridge, Water Gruel, and Wormwood Ale.

TREES. Several different methods have been proposed of preventing the bark being eaten off by hares and rabbits in the winter season; such as twisting straw-ropes round the trees; driving in small flat stakes all about them; and the use of strong-scented oils. But better and neater modes have lately been suggested; as with hog's lard, and as much whale-oil as will work it up into a thin paste or paint, with which the stems of the trees are to be gently rubbed upwards, at the time of the fall of the leaf. It may be done once in two years, and will, it is said, effectually prevent such animals from touching them. Another and still neater method, is to take three pints of melted tallow to one pint of tar, mixing them well together over a gentle fire. Then, in the month of November, to take a small brush and go over the rind or bark of the trees with the composition in a milk-warm state, as thin as it can be laid on with the brush. It is found that such a coating does not hinder the juices or sap from expanding in the smallest degree; and the efficacy of the plan is proved, in preventing the attacks of the animals, by applying the liquid composition to one tree and missing another, when it was found that the former was left, while the latter was attacked. Its efficacy has been shewn by the experience of five years. The trees that were gone over the first two years have not been touched since; and none of them have been injured by the hares.—The Mossing of trees is their becoming much affected and covered with the moss-plant or mossy substance. It is found to prevail in fruit-grounds of the apple kind, and in other situations, when they are in low, close, confined places, where the damp or moisture of the trees is not readily removed. It is thought to be an indication of weakness in the growth, or of a diseased state of the trees, and to require nice attention in preventing or eradicating it. The modes of removing it have usually been those of scraping, rubbing, and washing, but they are obviously calculated for trees only on a small scale. How far the use of powdery matters, such as lime, chalk, and others, which are capable of readily absorbing and taking up the wetness that may hang about the branches, and other parts of the trees, by being well dusted over them, may be beneficial, is not known, but they would seem to promise success by the taking away the nourishment and support of the moss, when employed at proper seasons. And they are known to answer in destroying moss in some other cases, when laid about the stems of the plants, as in thorn-hedges, &c. The mossing in all sorts of trees is injurious to their growth by depriving them of a portion of their nourishment, but more particularly hurtful to those of the fruit-tree kind, as preventing them from bearing full good crops of fruit by rendering them in a weak and unhealthy state.——The following are substances destructive of insects infesting fruit shrubs and trees in gardening, or of preventing their injurious ravages and effects on trees. Many different kinds of substances have been recommended for the purpose, at different times; but nothing perhaps has yet been found fully effectual in this intention, in all cases. The substances and modes directed below have lately been advised as useful in this way. As preventives against gooseberry caterpillars, which so greatly infest and injure shrubs of that kind, the substances mentioned below have been found very simple and efficacious. In the autumnal season, let a quantity of cow-urine be provided, and let a little be poured around the stem of each bush or shrub, just as much as merely suffices to moisten the ground about them. This simple expedient is stated to have succeeded in an admirable manner, and that its preventive virtues have appeared to extend to two successive seasons or years. The bushes which were treated in this manner remained free from caterpillars, while those which were neglected, or intentionally passed by, in the same compartment, were wholly destroyed by the depredations of the insects. Another mode of prevention is proposed, which, it is said, is equally simple and effectual; but the good effects of which only extend to the season immediately succeeding to that of the application. This is, in situations near the sea, to collect as much drift or sea-weed from the beach, when occasion serves, as will be sufficient to cover the whole of the gooseberry compartment to the depth of four or five inches. It should be laid on in the autumn, and the whole covering remain untouched during the winter and early spring months; but as the fruiting season advances, be dug in. This method, it is said, has answered the most sanguine expectations; no caterpillars ever infesting the compartments which are treated in this manner. Another method, which is said to have been found successful, in preventing or destroying caterpillars on the above sort of fruit shrubs, is this: as the black currant and elder bushes, growing quite close to those of the gooseberry kind, were not attacked by this sort of vermin, it was conceived that an infusion of their leaves might be serviceable, especially when prepared with a little quick-lime, in the manner directed below. Six pounds each of the two first sorts of leaves are to be boiled in twelve gallons of soft water; then fourteen pounds of hot lime are to be put into twelve gallons of water, and, after being well incorporated with it, they are both to be mixed well together. With this mixture the infested gooseberry bushes by fruit trees are to be well washed or the hand garden-engine; after which a little hot lime is to be taken and laid about the root of each bush or tree so washed, which completes the work. Thus the caterpillars will be completely destroyed, without hurting the foliage of the bushes or trees in any way. A dull day is to be preferred for performing the work of washing, &c. As soon as all the foliage is dropped off from the bushes or trees, they are to be again washed over with the hand-engine, in order to clean them of all decayed leaves, and other matters; for which purpose any sort of water will answer. The surface of the earth, all about the roots of the bushes and trees, is then to be well stirred, and a little hot lime again laid about them, to destroy the ova or eggs of the insects. This mode of management has never failed of success, in the course of six years' practice. It is noticed, that the above quantity of prepared liquid will be sufficient for about two acres of ground in this sort of plantation, and cost but little in providing. The use of about a gallon of a mixture of equal proportions of lime-water, chamber-ley, and soap-suds, with as much soot as will give it the colour and consistence of dunghill drainings, to each bush in the rows, applied by means of the rose of a watering-pot, immediately as the ground between them is dug over, and left as rough as possible, the whole being gone over in this way without treading or poaching the land, has also been found highly successful by others. The whole is then left in the above state until the winter frosts are fairly past, when the ground between the rows and bushes are levelled, and raked over in an even manner. By this means of practice, the bushes have been constantly kept healthy, fruitful, and free from the annoyance of insects. The bushes are to be first pruned, and dung used where necessary. A solution of soft soap, mixed with an infusion of tobacco, has likewise been applied with great use in destroying caterpillars, by squirting it by the hand-syringe upon the bushes, while a little warm, twice in the day. But some think that the only safety is in picking them off the bushes, as they first appear, together with the lower leaves which are eaten into holes: also, the paring, digging over, and clearing the foul ground between the bushes, and treading and forcing such foul surface parts into the bottoms of the trenches. Watering cherry-trees with water prepared from quick-lime new burnt, and common soda used in washing, in the proportion of a peck of the former and half a pound of the latter to a hogshead of water, has been found successful in destroying the green fly and the black vermin which infest such trees. The water should stand upon the lime for twenty-four hours, and be then drawn off by a cock placed in the cask, ten or twelve inches from the bottom, when the soda is to be put to it, being careful not to exceed the above proportion, as, from its acridity, it would otherwise be liable to destroy the foliage. Two or three times watering with this liquor, by means of a garden engine, will destroy and remove the vermin. The application of clay-paint, too, has been found of great utility in destroying the different insects, such as the coccus, thrips, and fly, which infest peach, nectarine, and other fine fruit trees, on walls, and in hot-houses. This paint is prepared by taking a quantity of the most tenacious brown clay, and diffusing it in as much soft water as will bring it to the consistence of a thick cream or paint, passing it through a fine sieve or hair-searce, so as that it may be rendered perfectly smooth, unctuous, and free from gritty particles. As soon as the trees are pruned and nailed in, they are all to be carefully gone over with a painter's brush dipped in the above paint, especially the stems and large branches, as well as the young shoots, which leaves a coat or layer, that, when it becomes dry, forms a hard crust over the whole tree, which, by closely enveloping the insects, completely destroys them, without doing any injury to either the bark or buds. And by covering the trees with mats or canvas in wet seasons, it may be preserved on them as long as necessary. Where one dressing is not effectual, it may be repeated; and the second coating will mostly be sufficient. Where peach and nectarine trees are managed with this paint, they are very rarely either hide-bound or attacked by insects. This sort of paint is also useful in removing the mildew, with which these kinds of trees are often affected; as well as, with the use of the dew-syringe, in promoting the equal breaking of the eyes of vines, trained on the rafters of pine stoves. Watering the peach tree borders with the urine of cattle, in the beginning of winter, and again in the early spring, has likewise been thought beneficial in destroying the insects which produce the above disease. Careful and proper cleaning and washing these trees, walls, and other places in contact with them, has, too, been found of great utility in preventing insects from accumulating on them.

TRIFLE. To make an excellent trifle, lay macaroons and ratifia drops over the bottom of a dish, and pour in as much raisin wine as they will imbibe. Then pour on them a cold rich custard, made with plenty of eggs, and some rice flour. It must stand two or three inches thick: on that put a layer of raspberry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well-beaten eggs, sugar, lemon peel, and raisin wine, well beat with a whisk, kept only to whip syllabubs and creams. If made the day before it is used, the trifle has quite a different taste, and is solid and far better.

TRIPE. After being well washed and cleaned, tripe should be stewed with milk and onion till quite tender. Serve it in a tureen, with melted butter for sauce. Or fry it in small pieces, dipped in batter. Or cut the thin part into bits, and stew them in gravy. Thicken the stew with butter and flour, and add a little ketchup. Tripe may also be fricasseed with white sauce.

TROUGHS. Water troughs of various kinds, which require to be rendered impervious to the wet, may be lined with a strong cement of gypsum and quicklime, mixed up with water. Four fifths of pulverised coal or charcoal, and one fifth of quicklime, well mixed together, and infused in boiling pitch or tar, will also form a useful cement for this purpose. It requires to be of the consistence of thin mortar, and applied hot with a trowel.

TROUT. Open them along the belly, wash them clean, dry them in a cloth, and season them with pepper and salt. Set the gridiron over the fire, and when it is hot rub the bars with a piece of fresh suet. Lay on the fish, and broil them gently over a very clear fire, at such a distance as not to burn them. When they are done on one side, turn them carefully on the other, and serve them up the moment they are ready. This is one of the best methods of dressing this delicate fish; but they are sometimes broiled whole, in order to preserve the juices of the fish, when they are fresh caught. Another way is, after they are washed clean and well dried in a napkin, to bind them about with packthread, and sprinkle them with melted butter and salt; then to broil them over a gentle fire, and keep them turning. Make a sauce of butter rolled in flour, with an anchovy, some pepper, nutmeg, and capers. Add a very little vinegar and water, and shake it together over a moderate fire, till it is of a proper thickness. Put the trout into a dish, and pour this sauce over them. Trout of a middle size are best for broiling. The gurnet or piper is very nice broiled in the same manner, and served with the same kind of sauce. Mullets also admit of the same treatment. Trout are very commonly stewed, as well as broiled; and in this case they should be put into a stewpan with equal quantities of Champaigne, Rhenish, or Sherry wine. Season the stew with pepper and salt, an onion, a few cloves, and a small bunch of parsley and thyme. Put into it a crust of French bread, and set it on a quick fire. When the fish is done, take out the bread, bruise it, and then thicken the sauce. Add a little flour and butter, and let it boil up. Lay the trout on a dish, and pour the thickened sauce over it. Serve it with sliced lemon, and fried bread. This is called Trout a la Genevoise. A plainer way is to dry the fish, after it has been washed and cleaned, and lay it on a board before the fire, dusted with flour. Then fry it of a fine colour with fresh dripping; serve it with crimp parsley and plain butter.

TROUT PIE. Scale and wash the fish, lard them with pieces of silver eel, rolled up in spice and sweet herbs, with bay leaves finely powdered. Slice the bottoms of artichokes, lay them on or between the fish, with mushrooms, oysters, capers, and sliced lemon or Seville orange. Use a dish or raised crust, close the pie, and bake it gently.—Another way. Clean and scale your trouts, and cut off the heads and fins; boil an eel for forcemeat; when you have cut off the meat of the eel, put the bones and the heads of the trout into the water it was boiled in, with an onion, mace, whole pepper, a little salt, and a faggot of sweet herbs; let it boil down till there is but enough for the pie. Chop the meat of the eel very fine, add grated bread, an anchovy chopped small, sweet herbs, and a gill of oysters blanched and bearded, the yolks of two hard eggs chopped very fine, and as much melted butter as will make it into a stiff forcemeat; season the trout with mace, pepper and salt; fill the belly with the forcemeat, and make the remainder into balls; sheet your dish with a good paste, lay some butter on that, then the trout and forcemeat; strain off the fish broth, and scum it very clean, and add a little white wine, and a piece of butter rolled in flour; when it is all melted, pour it into the pie, and lid it over; bake it in a gentle oven, and let it be thoroughly done.

TRUFFLES. The largest are the most esteemed; those which are brought from Perigord are the best. They are usually eaten dressed in wine, and broth seasoned with salt, pepper, a bunch of sweet herbs, some roots and onions. Before being dressed they must be soaked in warm water, and well rubbed with a brush, that no earth may adhere to them. When dressed, serve them in a plate as an entremet. The truffle is also very excellent in all sorts of ragouts, either chopped or out into slices, after they are peeled. It is one of the best seasonings that can be used in a kitchen. Truffles are also used dried, but their flavour is then much diminished.

TRUFFLES RAGOUT. Peel the truffles, cut them in slices, wash and drain them well. Put them into a saucepan with a little gravy, and stew them gently over a slow fire. When they are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels are all of them very indigestible.

TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over.

TURBOT. This excellent fish is in season the greatest part of the summer. When fresh and good, it is at once firm and tender, and abounds with rich gelatinous nutriment. Being drawn and washed clean, it may be lightly rubbed with salt, and put in a cold place, and it will keep two or three days. An hour or two before dressing it, let it soak in spring water with some salt in it. To prevent the fish from swelling and cracking on the breast, score the skin across the thickest part of the back. Put a large handful of salt into a fish kettle with cold water, lay the turbot on a fish strainer and put it in. When it is beginning to boil, skim it well; then set the kettle on the side of the fire to boil as gently as possible for about fifteen or twenty minutes; if it boil fast, the fish will break to pieces. Rub a little of the inside coral spawn of the lobster through a hair sieve, without butter; and when the turbot is dished, sprinkle the spawn over it. Garnish the dish with sprigs of curled parsley, sliced lemon, and finely scraped horseradish. Send up plenty of lobster sauce. The thickest part of the fish is generally preferred. The spine bone should be cut across to make it easier for carving.

TURBOT PIE. Take a middling turbot, clean it very well, cut off the head, tail, and fins. Make a forcemeat thus; take a large eel, boil it tender, then take off the flesh; put the bones of the turbot and eel into the water the eel was boiled in, with a faggot of herbs, whole pepper, an onion, and an anchovy; let this boil till it becomes a strong broth. In the mean time, cut the eel very fine; add the same quantity of grated bread, a little lemon-peel, an anchovy, parsley, and the yolks of two or three hard eggs, and half a pint of oysters blanched and bearded; chop all these as fine as possible; mix all together with a quarter of a pound of melted butter; and with this forcemeat lay a rim in the inside of the dish; put in the turbot, and fill up the vacancies with forcemeat; strain off the broth, scum it very clean, and add a lump of butter rolled in flour, and a glass of white wine; pour this over the fish. Make a good puff paste, cover the pie with it, and let it be thoroughly baked. When it comes from the oven, warm the remainder of the liquor; pour it in, and send it to table.

TURKEYS. When young they are very tender, and require great attention. As soon as hatched, put three peppercorns down their throat. They must be carefully watched, or they will soon perish. The hen turkey is so careless, that she will stalk about with one chicken, and leave the remainder, or even tread upon and kill them. Turkeys are violent eaters, and must therefore be left to take charge of themselves in general, except one good feed a day. The hen sets twenty-five or thirty days, and the young ones must be kept warm, as the least cold or damp kills them. They must be fed often, and at a distance from the hen, or she will pick every thing from them. They should have curds, green cheese parings cut small, and bread and milk with chopped wormwood in it. Their drink milk and water, but must not be left to turn sour. All young fowls are a prey for vermin, therefore they should be kept in a safe place where none can come. Weasels, stoats, and ferrets will creep in at a very small crevice. The hen should be under a coop, in a warm place exposed to the sun, for the first three or four weeks; and the young ones should not be suffered to wander about in the dew, at morning or evening. Twelve eggs are enough to put under a turkey; and when she is about to lay, lock her up till she has laid every morning. They usually begin to lay in March, and set in April. Feed them near the hen-house, and give them a little meat in the evening, to accustom them to roosting there. Fatten them with sodden oats or barley for the first fortnight; and the last fortnight give them as above, and rice swelled with warm milk over the fire twice a day. The flesh will be beautifully white and fine flavoured. The common way in Norfolk is to cram them, but they are so ravenous that it seems unnecessary, if they are not suffered to wander far from home, which keeps them lean and poor.—When fat turkeys are to be purchased in the market, in order to judge of their quality it is necessary to observe, that the cock bird when young has a smooth black leg, and a short spur. If fresh and sweet, the eyes are full and bright, and the feet moist and supple. If stale, the eyes will be sunk, and the feet stiff and dry. The hen turkey is known by the same rules; but if old, the legs will be red and rough.

TURKEY PATTIES. Mince some of the white part, and season it with grated lemon, nutmeg, salt, a dust of white pepper, a spoonful of cream, and a very small piece of butter warmed. Fill the patties, and bake them.

TURKEY PIE. Break the bones, and beat the turkey flat on the breast. Lard it with bacon, lay it into a raised crust with some slices of bacon under it, and well seasoned with salt, pepper, nutmeg, whole cloves, and bay leaves. Lay a slice of bacon over it, cover it with a crust, and bake it. When baked, put a clove of garlic or shalot into the whole in the middle of the crust, and let it stand till cold. The turkey may be boned if preferred. Duck or goose pie may be made in the same manner.

TURKEY SAUCE. Open some oysters into a bason, and pour the liquor into a saucepan as soon as it is settled. Add a little white gravy, and a tea-spoonful of lemon pickle. Thicken it with flour and butter, boil it a few minutes, add a spoonful of cream, and then the oysters. Shake them over the fire, but do not let them boil. Or boil some slices or fine bread with a little salt, an onion, and a few peppercorns. Beat it well, put in a bit of butter, and a spoonful of cream. This sauce eats well with roast turkey or veal.

TURKISH YOGURT. Let a small quantity of milk stand till it be sour, then put a sufficient quantity of it to new milk, to turn it to a soft curd. This may be eaten with sugar only, or both this and the fresh cheese are good eaten with strawberries and raspberries, as cream, or with sweetmeats of any kind.

TURNIPS. To dress this valuable root, pare off all the outside coat, cut them in two, and boil them with beef, mutton, or lamb. When they become tender take them up, press away the liquor, and mash them with butter and salt, or send them to table whole, with melted butter in a boat. Young turnips look and eat well with a little of the top left on them. To preserve turnips for the winter, cut off the tops and tails, and leave the roots a few days to dry. They should then be stacked up with layers of straw between, so as to keep them from the rain and frost, and let the stack be pointed at the top.

TURNIPS MASHED. Pare and boil them quite tender, squeeze them as dry as possible between two trenchers, put them into a stewpan, and mash them with a wooden spoon. Then rub them through a cullender, add a little bit of butter, keep stirring them till the butter is melted and well mixed with them, and they are ready for the table.

TURNIP BUTTER. In the fall of the year, butter is apt to acquire a strong and disagreeable flavour, from the cattle feeding on turnips, cabbages, leaves of trees, and other vegetable substances. To correct the offensive taste which this produces, boil two ounces of saltpetre in a quart of water, and put two or more spoonfuls of it into a pail before milking, according to the quantity of milk. If this be done constantly, the evil will be effectually cured: if not, it will be owing to the neglect of the dairy maid.

TURNIP FLY. To prevent the black fly from injuring the turnip crop, mix an ounce of sulphur daily with three pounds of turnip seed for three days successively, and keep it closely covered in an earthen pan. Stir it well each time, that the seed may be duly impregnated with the sulphur. Sow it as usual on an acre of ground, and the fly will not attack it till after the third or fourth leaf be formed, when the plant will be entirely out of danger. If garden vegetables be attacked by the fly, water them freely with a decoction of elder leaves.

TURNIP PIE. Season some mutton chops with salt and pepper, reserving the ends of the neck bones to lay over the turnips, which must be cut into small dice, and put on the steaks. Add two or three spoonfuls of milk, also a sliced onion if approved, and cover with a crust.

TURNIP SAUCE. Pare half a dozen turnips, boil them in a little water, keep them shaking till they are done, and the liquor quite exhausted, and then rub them through a tammis. Take a little white gravy and cut more turnips, as if intended for harrico. Shake them as before, and add a little more white gravy.

TURNIP SOUP. Take from a knuckle of veal all the meat that can be made into cutlets, and stew the remainder in five pints of water, with an onion, a bundle of herbs, and a blade of mace. Cover it close, and let it do on a slow fire, four or five hours at least. Strain it, and set it by till the next day. Then take the fat and sediment from it, and simmer it with turnips cut into small dice till tender, seasoning it with salt and pepper. Before serving, rub down half a spoonful of flour with half a pint of good cream, and a piece of butter the size of a walnut. Let a small roll simmer in the soup till fully moistened, and serve this with it. The soup should be as thick as middling cream.

TURNIP TOPS. These are the shoots which come out in the spring from the old turnip roots, and are to be dressed in the same way as cabbage sprouts. They make very nice sweet greens, and are esteemed great purifiers of the blood and juices.

TURNPIKES. Mix together a quarter of a pound each of flour, butter, currants, and lump sugar powdered. Beat up four eggs with two of the whites, make the whole into a stiff paste, with the addition of a little lemon peel. Roll the paste out thin, and cut it into shapes with a wine glass. The addition of a few carraway seeds will be an improvement.

TURTLE. The morning that you intend to dress the turtle, fill a boiler or kettle with a quantity of water sufficient to scald the callapach and callapee, the fins, &c. and about nine o'clock hang up your turtle by the hind fins, cut off its head, and save the blood; then with a sharp pointed knife separate the callapach from the callapee (or the back from the belly part) down to the shoulders, so as to come at the entrails, which take out, and clean them, as you would those of any other animal, and throw them into a tub of clean water, taking great care not to break the gall, but cut it off the liver, and throw it away. Then separate each distinctly, and take the guts into another vessel, open them with a small penknife, from end to end, wash them clean, and draw them through a woollen cloth in warm water, to clear away the slime, and then put them into clean cold water till they are used, with the other part of the entrails, which must all be cut up small to be mixed in the baking dishes with the meat. This done, separate the back and belly pieces entirely, cutting away the four fins by the upper joint, which scald, peel off the loose skin, and cut them into small pieces, laying them by themselves, either in another vessel, or on the table, ready to be seasoned. Then cut off the meat from the belly part, and clean the back from the lungs, kidneys, &c. and that meat cut into pieces as small as a walnut, laying it likewise by itself. After this you are to scald the back and belly pieces, pulling off the shell from the back and the yellow skin from the belly; when all will be white and clean, and with the kitchen cleaver cut those up likewise into pieces about the bigness or breadth of a card. Put those pieces into clean cold water, wash them out, and place them in a heap on the table, so that each part may lie by itself. The meat, being thus prepared and laid separately for seasoning, mix two third parts of salt, or rather more, and one third part of Cayenne pepper, black pepper, and a spoonful of nutmeg and mace pounded fine, and mixed together; the quantity to be proportioned to the size of the turtle, so that in each dish there may be about three spoonfuls of seasoning to every twelve pounds of meat. Your meat being thus seasoned, get some sweet herbs, such as thyme, savoury, &c. let them be dried and rubbed fine, and having provided some deep dishes to bake it in, (which should be of the common brown ware) put in the coarsest parts of the meat at the bottom, with about a quarter of a pound of butter in each dish, and then some of each of the several parcels of meat, so that the dishes may be all alike, and have equal portions of the different parts of the turtle; and between each laying of the meat, strew a little of this mixture of sweet herbs. Fill your dishes within an inch and an half, or two inches of the top; boil the blood of the turtle, and put into it; then lay on forcemeat balls made of veal, or fowl, highly seasoned with the same seasoning as the turtle; put into each dish a gill of good Madeira wine, and as much water as it will conveniently hold; then break over it five or six eggs, to keep the meat from scorching at the top, and over that shake a small handful of shred parsley, to make it look green; which done, put your dishes into an oven made hot enough to bake bread, and in an hour and half, or two hours, (according to the size of the dishes) it will be sufficiently done. Send it to the table in the dishes in which it is baked, in order to keep it warm while it is eating.

TURTLE FINS. Put into a stewpan five large spoonfuls of brown sauce, with a bottle of port wine, and a quart of mushrooms. When the sauce boils, put in four fins; and after taking away all the small bones that are seen breaking through the skin, add a few sprigs of parsley, a bit of thyme, one bay leaf, and four cloves, and let it simmer one hour. Ten minutes before it is done, put in five dozen of button onions ready peeled, and see that it is properly salted.

TURTLE SOUP. The best sized turtle is one from sixty to eighty pounds weight, which will make six or eight tureens of fine soup. Kill the turtle the evening before; tie a cord to the hind fins, and hang it up with the head downwards. Tie the fore fins by way of pinioning them, otherwise it would beat itself, and be troublesome to the executioner. Hold the head in the left hand, and with a sharp knife cut off the neck as near the head as possible. Lay the turtle on a block on the back shell, slip the knife between the breast and the edge of the back shell; and when the knife has been round, and the breast is detached from the back, pass the fingers underneath, and detach the breast from the fins, always keeping the edge of the knife on the side of the breast; otherwise if the gall be broken, the turtle will be spoiled. Cut the breast into four pieces, remove the entrails, beginning by the liver, and cut away the gall, to be out of danger at once. When the turtle is emptied, throw the heart, liver, kidneys, and lights, into a large tub of water. Cut away the fins to the root, as near to the back shell as possible; then cut the fins in the second joint, that the white meat may be separated from the green. Scrape the fat from the back shell by skimming it, and put it aside. Cut the back shell into four pieces. Set a large turbot pan on the fire, and when it boils dip a fin into it for a minute, then take it out and peel it very clean. When that is done, take another, and so on till all are done; then the head, next the shell and breast, piece by piece. Be careful to have the peel and shell entirely cleaned off, then put in the same pan some clean water, with the breast and back, the four fins, and the head. Let it boil till the bones will leave the meat, adding a large bundle of turtle herbs, four bay leaves, and some thyme. If two dishes are to be made of the fins, they must be removed when they have boiled one hour. Put into a small stewpan the liver, lights, heart, and kidneys, and the fat that was laid aside. Take some of the liquor that the other part was boiled in, cover the stewpan close, and let it boil gently for three hours. Clean the bones, breast, and back from the green fat, and cut it into pieces an inch long, and half an inch wide, but suffer none of it to be wasted. Put all these pieces on a dish, and set it by till the broth is ready. To prepare the broth, put on a large stockpot, and line the bottom of it with a pound and a half of lean ham, cut into slices. Cut into pieces a large leg of veal, except a pound of the fillet to be reserved for forcemeat; put the rest upon the ham, with all the white meat of the turtle, and a couple of old fowls. Put it on a smart fire, with two ladlefuls of rich broth, and reduce it to a glaze. When it begins to stick to the bottom, pour the liquor in which the turtle was boiled into the pot where the other part of the turtle has been boiled. Add to it a little more sweet herbs, twenty-four grains of allspice, six blades of mace, two large onions, four carrots, half an ounce of whole pepper, and some salt. Let it simmer for four hours, and then strain the broth through a cloth sieve. Put into it the green part of the turtle that has been cut in pieces and nicely cleaned, with two bottles of Madeira. When it has boiled a few minutes with the turtle, add the broth to it. Melt half a pound of butter in a stewpan, add four large spoonfuls of flour, stir it on the fire till of a fine brown colour, and pour some of the broth to it. Mix it well, and strain it through a hair sieve into the soup. Cut the liver, lights, heart, kidneys, and fat into small square pieces, and put them into the soup with half a tea-spoonful of cayenne, two of curry powder, and four table-spoonfuls of the essence of anchovies. Let it boil an hour and a half, carefully skimming off the fat. Pound the reserved veal in a marble mortar for the forcemeat, and rub it through a hair sieve, with as much of the udder as there is of meat from the leg of veal. Put some bread crumbs into a stewpan with milk enough to moisten it, adding a little chopped parsley and shalot. Dry it on the fire, rub it through a wire sieve, and when cold mix it all together, that every part may be equally blended. Boil six eggs hard, take the yolks and pound them with the other ingredients; season it with salt, cayenne, and a little curry powder. Add three raw eggs, mix all well together, and make the forcemeat into small balls the size of a pigeon's egg. Ten minutes before the soup is ready put in the forcemeat balls, and continue to skim the soup till it is taken off the fire. If the turtle weighs eighty pounds, it will require nearly three bottles of Madeira for the soup. When the turtle is dished, squeeze two lemons into each tureen. It is also very good with eggs boiled hard, and a dozen of the yolks put in each tureen. This is a highly fashionable soup, and such as is made in the royal kitchen; but it is difficult of digestion, and fit only for those who 'live to eat.' Foreigners in general are extremely fond of it; and at the Spanish dinner in 1808, eight hundred guests attended, and two thousand five hundred pounds weight of turtle were consumed.

TUSK. Lay the tusk in water the first thing in the morning; after it has lain three or four hours, scale and clean it very well; then shift the water, and let it lie till you want to dress it. If it is large, cut it down the back, and then across; if small, only down the back; put it into cold water, and let it boil gently for about twenty minutes. Send it to table in a napkin, with egg sauce, butter and mustard, and parsnips cut in slices, in a plate.

TWOPENNY. The malt beverage thus denominated, is not formed to keep, and therefore not likely to be brewed by any persons for their own consumption. The following proportions for one barrel, are inserted merely to add to general information in the art of brewing.

L s. d. Malt, a bushel and a half 0 9 0 Hops, one pound 0 1 6 Liquorice root, a pound and a half 0 1 6 Capsicum, a quarter of an ounce 0 0 1 Spanish liquorice, 2 ounces 0 0 2 Treacle, five pounds 0 1 8 ————— 0 13 11 —————

L s. d. One barrel of twopenny, paid for at the publican's, 128 quarts, at 4d. per quart 2 2 8 Brewed at home, coals included 0 15 0 ————— Clear gain, 1 7 8 —————

It is sufficient to observe respecting this liquor, that it requires no storing, being frequently brewed one week, and consumed the next. The quantity of capsicum in one barrel of twopenny, is as much as is commonly contained in two barrels of porter: this readily accounts for the preference given to it by the working classes, in cold winter mornings. Twopenny works remarkably quick, and must be carefully attended to, in the barrels.



V.

VACCINE INOCULATION. One of the most important discoveries in the history of animal nature is that of the Cow Pox, which was publicly announced by Dr. Jenner in the year 1798, though it had for ages been known by some of the dairymen in the west of England. This malady appears on the nipples of cows in the form of irregular pustules, and it is now ascertained that persons inoculated with the matter taken from them are thereby rendered incapable of the small pox infection. Innumerable experiments have been made in different countries, in Asia and America, with nearly the same success; and by a series of facts duly authenticated, in many thousands of instances, it is fully proved that the vaccine inoculation is a milder and safer disease than the inoculated small pox; and while the one has saved its tens of thousands, the other is going on to save its millions. With a view of extending the beneficial effects of the new inoculation to the poor, a new dispensary, called the Vaccine Institution, has been established in London, where the operation is performed gratis, and the vaccine matter may be had by those who wish to promote this superior method of inoculation. The practice itself is very simple. Nothing more is necessary than making a small puncture in the skin of the arm, and applying the matter. But as it is of great consequence that the matter be good, and not too old, it is recommended to apply for the assistance of those who make it a part of their business, as the expense is very trifling.

VARNISH FOR BOOTS. To render boots and shoes impervious to the wet, take a pint of linseed oil, half a pound of mutton suet, six or eight ounces of bees' wax, and a small piece of rosin. Boil all together in a pipkin, and let it cool to milk warm. Then with a hair brush lay it on new boots or shoes; but it is better still to lay it on the leather before the articles are made. The shoes or boots should also be brushed over with it, after they come from the maker. If old boots or shoes are to be varnished, the mixture is to be laid on when the leather is perfectly dry.

VARNISH FOR BRASS. Put into a pint of alcohol, an ounce of turmeric powder, two drams of arnatto, and two drams of saffron. Agitate the mixture during seven days, and filter it into a clean bottle. Now add three ounces of clean seed-lac, and agitate the bottle every day for fourteen days. When the lacquer is used, the pieces of brass if large are to be first warmed, so as to heat the hand, and the varnish is to be applied with a brush. Smaller pieces may be dipped in the varnish, and then drained by holding them for a minute over the bottle. This varnish, when applied to rails for desks, has a most beautiful appearance, like that of burnished gold.

VARNISH FOR DRAWINGS. Mix together two ounces of spirits of turpentine, and one ounce of Canada balsam. The print is first to be sized with a solution of isinglass water, and dried; the varnish is then to be applied with a camel-hair brush. But for oil paintings, a different composition is prepared. A small piece of white sugar candy is dissolved and mixed with a spoonful of brandy; the whites of eggs are then beaten to a froth, and the clear part is poured off and incorporated with the mixture. The paintings are then brushed over with the varnish, which is easily washed off when they are required to be cleaned again, and on this account it will be far superior to any other kind of varnish for this purpose.

VARNISH FOR FANS. To make a varnish for fans and cases, dissolve two ounces of gum-mastic, eight ounces of gum-sandaric, in a quart of alcohol, and then add four ounces of Venice turpentine.

VARNISH FOR FIGURES. Fuse in a crucible half an ounce of tin, with the same quantity of bismuth. When melted, add half an ounce of mercury; and when perfectly combined, take the mixture from the fire and cool it. This substance, mixed with the white of an egg, forms a very beautiful varnish for plaster figures.

VARNISH FOR FURNITURE. This is made of white wax melted in the oil of petrolium. A light coat of this mixture is laid on the wood with a badger's brush, while a little warm, and the oil will speedily evaporate. A coat of wax will be left behind, which should afterwards be polished with a woollen cloth.

VARNISH FOR HATS. The shell of the hat having been prepared, dyed, and formed in the usual manner, is to be stiffened, when perfectly dry, with the following composition, worked upon the inner surface. One pound of gum kino, eight ounces of gum elemi, three pounds of gum olibanum, three pounds of gum copal, two pounds of gum juniper, one pound of gum ladanum, one pound of gum mastic, ten pounds of shell lac, and eight ounces of frankincense. These are pounded small and mixed together; three gallons of alcohol are then placed in an earthen vessel to receive the pounded gums, and the vessel is then to be frequently agitated. When the gums are sufficiently dissolved by this process, a pint of liquid ammonia is added to the mixture, with an ounce of oil of lavender, and a pound of gum myrrh and gum opoponax, dissolved in three pints of spirit of wine. The whole of the ingredients being perfectly incorporated and free from lumps, constitute the patent water-proof mixture with which the shell of the hat is stiffened. When the shell has been dyed, shaped, and rendered perfectly dry, its inner surface and the under side of the brim are varnished with this composition by means of a brush. The hat is then placed in a warm drying-room until it becomes hard. This process is repeated several times, taking care that the varnish does not penetrate through the shell, so as to appear on the outside. To allow the perspiration of the head to evaporate, small holes are to be pierced through the crown of the hat from the inside outward; and the nap of silk, beaver, or other fur, is to be laid on by the finisher in the usual way. That on the under side of the brim, which has been prepared as above, is to be attached with copal varnish.

VARNISH FOR PAINTINGS. Mix six ounces of pure mastic gum with the same quantity of pounded glass, and introduce the compound into a bottle containing a pint of oil of turpentine. Now add half an ounce of camphor bruised in a mortar. When the mastic is dissolved, put in an ounce of Venice turpentine, and agitate the whole till the turpentine is perfectly dissolved. When the varnish is to be applied to oil paintings, it must be gently poured from the glass sediment, or filtered through a muslin.

VARNISH FOR PALING. A varnish for any kind of coarse wood work is made of tar ground up with Spanish brown, to the consistence of common paint, and then spread on the wood with a large brush as soon as made, to prevent its growing too stiff and hard. The colour may be changed by mixing a little white lead, whiting, or ivory black, with the Spanish brown. For pales and weather boards this varnish is superior to paint, and much cheaper than what is commonly used for that purpose. It is an excellent preventive against wet and weather, and if laid on smooth wood it will have a good gloss.

VARNISH FOR SILKS. To one quart of cold-drawn linseed oil, add half an ounce of litharge. Boil them for half an hour, and then add half an ounce of copal varnish. While the ingredients are heating in a copper vessel, put in one ounce of rosin, and a few drops of neatsfoot oil, stirring the whole together with a knife. When cool, it is ready for use. This varnish will set, or keep its place on the silk in four hours, the silk may then be turned and varnished on the other side.

VARNISH FOR STRAW HATS. For straw or chip hats, put half an ounce of black sealing-wax powdered into two ounces of spirits of wine or turpentine, and place it near the fire till the wax is dissolved. If the hat has lost its colour or turned brown, it may first be brushed over with writing ink, and well dried. The varnish is then to be laid on warm with a soft brush, in the sun or before the fire, and it will give it a new gloss which will resist the wet.

VARNISH FOR TINWARE. Put three ounces of seed-lac, two drams of dragon's blood, and one ounce of turmeric powder, into a pint of well-rectified spirits. Let the whole remain for fourteen days, but during that time, agitate the bottle once a day at least. When properly combined, strain the liquid through a piece of muslin. This varnish is called lacquer; it is brushed over tinware to give it a resemblance to brass.

VARNISH FOR WOOD. The composition which is the best adapted to preserve wood from the decay occasioned both by the wet and the dry rot, is as follows. Melt twelve ounces of rosin in an iron kettle, and when melted, add eight ounces of roll brimstone. When both are in a liquid state, pour in three gallons of train oil. Heat the whole slowly, gradually adding four ounces of bees' wax in small pieces, and keep the mixture stirring. As soon as the solid ingredients are dissolved, add as much Spanish brown, red or yellow ochre, ground fine with some of the oil, as will give the whole a deep shade. Lay on this varnish as hot and thin as possible; and some days after the first coat becomes dry, give a second. This will preserve planks and other wood for ages.

VEAL. In purchasing this article, the following things should be observed. The flesh of a bull calf is the firmest, but not so white. The fillet of the cow calf is generally preferred for the udder. The whitest meat is not the most juicy, having been made so by frequent bleeding, and giving the calf some whiting to lick. Choose that meat which has the kidney well covered with fat, thick and white. If the bloody vein in the shoulder look blue, or of a bright red, it is newly killed; but any other colour shows it stale. The other parts should be dry and white: if clammy or spotted, the meat is stale and bad. The kidney turns first in the loin, and the suet will not then be firm. This should carefully be attended to, if the joint is to be kept a little time. The first part that turns bad in a leg of veal, is where the udder is skewered back: of course the skewer should be taken out, and both that and the part under it wiped every day. It will then keep good three or four days in hot weather. Take care also to cut out the pipe that runs along the chine of a loin of veal, the same as in beef, to hinder it from tainting. The skirt of the breast of veal is likewise to be taken off, and the inside of the breast wiped and scraped, and sprinkled with a little salt.

VEAL BLANQUETS. Cut thin slices off a fillet of veal roasted. Put some butter into a stewpan, with an onion chopped small; fry them till they begin to brown, then dust in some flour, and add some gravy, and a faggot of sweet herbs, seasoned with pepper, salt, and mace; let this simmer till you have the flavour of the herbs, then put in your veal; beat up the yolks of two eggs in a little cream, and grated nutmeg, some chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries.

VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts of water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours as slowly as possible, strain and take off the fat, and flavour it with a little salt.—Another way. Take a scrag of veal, of about three pounds; put it into a clean saucepan, with a tea-spoonful of salt; when it boils, scum it clean; put in a spoonful of ground rice, some mace, a faggot of herbs, and let it boil gently for near two hours, or till you have about two quarts: send it to table with your veal in the middle, toasted bread, and parsley and butter in a boat.

VEAL A LA CREME. Take the best end of a loin of veal, joint it, and cut a little of the suet from the kidney. Make it lie flat, then cut a place in the middle of the upper part about three inches deep and six inches long, take the piece out and chop it, add a little beef suet or beef marrow, parsley, thyme, green truffles, mushrooms, shalots, lemon peel chopped fine, and season it with pepper, salt, and a little beaten allspice. Put all together into a marble mortar, add the yolks of two eggs, and a little French bread soaked in cream. Pound the ingredients well, fill the cavity with the forcemeat, and cover it with a piece of veal caul. Then tie it down close, cover the whole with a large piece of caul, and roast it gently. When to be served up, take off the large caul, let it colour a little, glaze it lightly, and put under it a white sauce. A fillet of veal may be done in the same way, instead of using plain stuffing for it.

VEAL CAKE. Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot. Shake in a little chopped parsley, some slices of veal and ham, and then eggs again; shaking in after each, some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an ounce of butter: tie it over with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. The cake may be put into a small mould, and then it will turn out beautifully for a supper or side dish.

VEAL COLLOPS. Cut long thin collops, beat them well, and lay on them a bit of thin bacon of the same size. Spread forcemeat over, seasoned high, and also a little garlic and cayenne. Roll them up tight, about the size of two fingers, but not more than two or three inches long. Fasten each firmly with a small skewer, smear them over with egg, fry them of a fine brown, and pour a rich brown gravy over.—To dress collops quickly in another way, cut them as thin as paper, and in small bits, with a very sharp knife. Throw the skin and any odd bits of veal into a little water, with a dust of pepper and salt. Set them on the fire while the collops are preparing and beating, and dip them into a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, having first wetted them with egg. Then put a bit of butter into a fryingpan, and give the collops a very quick fry; for as they are so thin, two minutes will do them on both sides. Put them into a hot dish before the fire, strain and thicken the gravy, give it a boil in the fryingpan, and pour it over the collops. The addition of a little ketchup will be an improvement.—Another way is to fry the collops in butter, seasoned only with salt and pepper. Then simmer them in gravy, either white or brown, with bits of bacon served with them. If white, add lemon peel and mace, and a little cream.