HAY STACKS. In making stacks of new hay, care should be taken to prevent its heating and taking fire, by forming a tunnel completely through the centre. This may be done by stuffing a sack full of straw, and tying up the mouth with a cord; then make the rick round the sack, drawing it up as the rick advances, and taking it out when finished.

HEAD ACHE. This disorder generally arises from some internal cause, and is the symptom of a disease which requires first to be attended to; but where it is a local affection only, it may be relieved by bathing the part affected with spirits of hartshorn, or applying a poultice of elder flowers. In some cases the most obstinate pain is removed by the use of vervain, both internally in the form of a decoction, and also by suspending the herb round the neck. Persons afflicted with headache should beware of costiveness: their drink should be diluting, and their feet and legs kept warm. It is very obvious, that as many disorders arise from taking cold in the head, children should be inured to a light and loose covering in their infancy, by which means violent headaches might be prevented in mature age: and the maxim of keeping the feet warm and the head cool, should be strictly attended to.

HEAD AND PLUCK. Whether of lamb or mutton, wash the head clean, take the black part from the eyes, and the gall from the liver. Lay the head in warm water; boil the lights, heart, and part of the liver; chop them small, and add a little flour. Put it into a saucepan with some gravy, or a little of the liquor it was boiled in, a spoonful of ketchup, a small quantity of lemon juice, cream, pepper, and salt. Boil the head very white and tender, lay it in the middle of the dish, and the mince meat round it. Fry the other part of the liver with some small bits of bacon, lay them on the mince meat, boil the brains the same as for a calf's head, beat up an egg and mix with them, fry them in small cakes, and lay them on the rim of the dish. Garnish with lemon and parsley.

HEART BURN. Persons subject to this disorder, ought to drink no stale liquors, and to abstain from flatulent food. Take an infusion of bark, or any other stomachic bitter; or a tea-spoonful of the powder of gum arabic dissolved in a little water, or chew a few sweet almonds blanched. An infusion of anise seeds, or ginger, have sometimes produced the desired effect.

HEDGE HOG. Make a cake of any description, and bake it in a mould the shape of a hedge hog. Turn it out of the mould, and let it stand a day or two. Prick it with a fork, and let it remain all night in a dish full of sweet wine. Slit some blanched almonds, and stick about it, and pour boiled custard in the dish round it.

HERB PIE. Pick two handfuls of parsley from the stems, half the quantity of spinach, two lettuces, some mustard and cresses, a few leaves of borage, and white beet leaves. Wash and boil them a little, drain and press out the water, cut them small; mix a batter of flour, two eggs well beaten, a pint of cream, and half a pint of milk, and pour it on the herbs. Cover with a good crust, and bake it.

HERB TEA. If betony be gathered and dried before it begins to flower, it will be found to have the taste of tea, and all its good qualities, without any of its bad ones: it is also considered as a remedy for the headache. Hawthorn leaves dried, and one third of balm and sage, mixed together, will make a wholesome and strengthening drink. An infusion of ground ivy, mixed with a few flowers of lavender, and flavoured with a drop of lemon juice, will make an agreeable substitute for common tea. Various other vegetables might also be employed for this purpose; such as sage, balm, peppermint, and similar spicy plants; the flowers of the sweet woodroof, those of the burnet, or pimpernel rose; the leaves of peach and almond trees, the young and tender leaves of bilberry, and common raspberry; and the blossoms of the blackthorn, or sloe tree. Most of these when carefully gathered and dried in the shade, especially if they be managed like Indian tea-leaves, bear a great resemblance to the foreign teas, and are at the same time of superior flavour and salubrity.

HERBS FOR WINTER. Take any sort of sweet herbs, with three times the quantity of parsley, and dry them in the air, without exposing them to the sun. When quite dry, rub them through a hair sieve, put them in canisters or bottles, and keep them in a dry place: they will be useful for seasoning in the winter. Mint, sage, thyme, and such kind of herbs, may be tied in small bunches, and dried in the air: then put each sort separately into a bag, and hang it up in the kitchen. Parsley should be picked from the stalks as soon as gathered, and dried in the shade to preserve the colour. Cowslips and marigolds should be gathered dry, picked clean, dried in a cloth, and kept in paper bags.

HESSIAN SOUP. Clean the root of a neat's tongue very nicely, and half an ox's head, with salt and water, and soak them afterwards in water only. Then stew them in five or six quarts of water, till tolerably tender. Let the soup stand to be cold, take off the fat, which will do for basting, or to make good paste for hot meat pies. Put to the soup a pint of split peas, or a quart of whole ones, twelve carrots, six turnips, six potatoes, six large onions, a bunch of sweet herbs, and two heads of celery. Simmer them without the meat, till the vegetables are done enough to pulp with the peas through a sieve; and the soup will then be about the thickness of cream. Season it with pepper, salt, mace, allspice, a clove or two, and a little cayenne, all in fine powder. If the peas are bad, and the soup not thick enough, boil in it a slice of roll, and pass it through the cullender; or add a little rice flour, mixing it by degrees.—To make a ragout with the above, cut the nicest part of the head, the kernels, and part of the fat from the root of the tongue, into small thick pieces. Rub these with some of the above seasoning, putting them into a quart of the liquor reserved for that purpose before the vegetables were added; flour them well, and simmer till they are nicely tender. Then add a little mushroom and walnut ketchup, a little soy, a glass of port wine, and a tea-spoonful of made mustard, and boil all up together. Serve with small eggs and forcemeat balls. This furnishes an excellent soup and a ragout at a small expense.

HICCOUGH. A few small draughts of water in quick succession, or a tea-spoonful of vinegar, will often afford immediate relief. Peppermint water mixed with a few drops of vitriolic acid may be taken; and sometimes sneezing, or the stench of an extinguished tallow candle, has been found sufficient.

HIND QUARTER OF LAMB. Boil the leg in a floured cloth an hour and a quarter; cut the loin into chops, fry them, lay them round the leg, with a bit of parsley on each, and serve it up with spinach or brocoli.

HIND QUARTER OF PIG. To dress this joint lamb fashion, take off the skin, roast it, and serve it up with mint sauce. A leg of lamb stuffed like a leg of pork, and roasted, with drawn gravy, is very good. A loin of mutton also, stuffed like a hare, and basted with milk. Put gravy in the dish, served with currant jelly, or any other sauce.

HIVING OF BEES. When it is intended to introduce a swarm of bees into a new hive, it must be thoroughly cleaned, and the inside rubbed with virgin wax. A piece of nice honeycomb, made of very white wax, and about nine inches long, should be hung on the cross bars near the top of the hive, to form a kind of nest for the bees, and excite them to continue their work. The new hive being thus prepared, is then to be placed under an old one, before the bees begin to swarm, in such a manner as to be quite close, and to leave the bees no passage except into the new hive. As these insects generally work downwards, they will soon get into their new habitation; and when it is occupied by one half of the swarm, some holes must be made in the top of the old hive, and kept covered till the proper time of making use of them. Preparation being thus made, take the opportunity of a fine morning, about eight or nine o'clock, at which time most of the bees are out, gathering their harvest. The comb is to be cut through by means of a piece of iron wire, and the old hive separated from the new one. An assistant must immediately place the cover, which should be previously fitted, upon the top of the new one. The old hive is then to be taken to the distance of twenty or thirty yards, and placed firm upon a bench or table, but so as to leave a free space both above and below. The holes at the top being opened, one of the new boxes is to be placed on the top of the old hive, having the cover loosely fastened on it; and is to be done in such a manner, by closing the intervals between them with linen cloths, that the bees on going out by the holes on the top of the old hive can only go into the new one. But in order to drive the bees into the new hive, some live coals must be placed under the old one, upon which some linen may be thrown, to produce a volume of smoke; and the bees feeling the annoyance, will ascend to the top of the old hive, and at length will go through the holes into the new one. When they have nearly all entered, it is to be removed gently from the old hive, and placed under the box already mentioned, the top or cover having been taken off. If it should appear the next morning that the two boxes, of which the new hive is now composed, do not afford sufficient room for the bees, a third or fourth box may be added, under the others, as their work goes on, changing them from time to time so long as the season permits the bees to gather wax and honey. When a new swarm is to be hived, the boxes prepared as above and proportioned to the size of the swarm, are to be brought near the place where the bees have settled. The upper box with the cover upon it, must be taken from the others. The cross bars at the top should be smeared with honey and water, the doors must be closed, the box turned upside down, and held under the swarm, which is then to be shaken into it as into a common hive. When the whole swarm is in the box, it is to be carried to the other boxes, previously placed in their destined situation, and carefully put upon them. The interstices are to be closed with cement, and all the little doors closed, except the lowest, through which the bees are to pass. The hive should be shaded from the sun for a few days, that the bees may not be tempted to leave their new habitation. It is more advantageous however to form artificial swarms, than to collect those which abandon their native hives; and the hive here recommended is more particularly adapted to that purpose. By this mode of treatment, we not only avoid the inconveniences which attend the procuring of swarms in the common way, but obtain the advantage of having the hives always well stocked, which is of greater consequence than merely to increase their number; for it has been observed, that if a hive of four thousand bees give six pounds of honey, one of eight thousand will give twenty-four pounds. On this principle it is proper to unite two or more hives, when they happen to be thickly stocked. This may be done by scattering a few handfuls of balm in those hives which are to be united, which by giving them the same smell, they will be unable to distinguish one another. After this preparation, the hives are to be joined by placing them one upon the other, in the evening when they are at rest, and taking away those boxes which are nearly empty. All the little doors must be closed, except the lowest.——If bees are kept in single straw hives in the usual way, the manner of hiving them is somewhat different. They are first allowed to swarm, and having settled, they are then taken to the hive. If they fix on the lower branch of a tree, it may be cut off and laid on a cloth, and the hive placed over it, so as to leave room for the bees to ascend into it. If the queen can be found, and put into the hive, the rest will soon follow. But if it be difficult to reach them, let them remain where they have settled till the evening, when there will be less danger of escaping. After this the hive is to be placed in the apiary, cemented round the bottom, and covered from the wet at top. The usual method of uniting swarms, is by spreading a cloth at night upon the ground close to the hive, in which the hive with the new swarm is to be placed. By giving a smart stroke on the top of the hive, all the bees will drop into a cluster upon the cloth. Then take another hive from the beehouse, and place it over the bees, when they will ascend into it, and mix with those already there. Another way is to invert the hive in which the united swarms are to live, and strike the bees of the other hive into it as before. One of the queens is generally slain on this occasion, together with a considerable number of the working bees. To prevent this destruction, one of the queens should be sought for and taken, when the bees are beaten out of the hive upon the cloth, before the union is effected. Bees never swarm till the hive is too much crowded by the young brood, which happens in May or June, according to the warmth of the season. A good swarm should weigh five or six pounds; those that are under four pounds weight, should be strengthened by a small additional swarm. The size of the hive ought to be proportionate to the number of the bees, and should be rather too small than too large, as they require to be kept dry and warm in winter. In performing these several operations, it will be necessary to defend the hands and face from the sting of the bees. The best way of doing this is to cover the whole head and neck with a coarse cloth or canvas, which may be brought down and fastened round the waist. Through this cloth the motion of the bees may be observed, without fearing their stings; and the hands may be protected by a thick pair of gloves.

HODGE PODGE. Boil some slices of coarse beef in three quarts of water, and one of small beer. Skim it well, put in onions, carrots, turnips, celery, pepper and salt. When the meat is tender, take it out, strain off the soup, put a little butter and flour into the saucepan, and stir it well, to prevent burning. Take off the fat, put the soup into a stewpan, and stew the beef in it till it is quite tender. Serve up the soup with turnips and carrots, spinage or celery. A leg of beef cut in pieces, and stewed five or six hours, will make good soup; and any kind of roots or spices may be added or omitted at pleasure. Or stew some peas, lettuce, and onions, in a very little water, with a bone of beef or ham. While these are doing, season some mutton or lamb steaks, and fry them of a nice brown. Three quarters of an hour before serving, put the steaks into a stewpan, and the vegetables over them. Stew them, and serve all together in a tureen. Another way of making a good hodge podge, is to stew a knuckle of veal and a scrag of mutton, with some vegetables, adding a bit of butter rolled in flour.

HOG'S CHEEKS. If to be dried as usual, cut out the snout, remove the brains, and split the head, taking off the upper bone to make the chawl a good shape. Rub it well with salt, and next day take away the brine. On the following day cover the head with half an ounce of saltpetre, two ounces of bay salt, a little common salt, and four ounces of coarse sugar. Let the head be often turned, and after ten days smoke it for a week like bacon.

HOG'S EARS FORCED. Parboil two pair of ears, or take some that have been soused. Make a forcemeat of an anchovy, some sage and parsley, a quarter of a pound of chopped suet, bread crumbs, and only a little salt. Mix all these with the yolks of two eggs, raise the skin of the upper side of the ears, and stuff them with the mixture. Fry the ears in fresh butter, of a fine colour; then pour away the fat, and drain them. Prepare half a pint of rich gravy, with a glass of fine sherry, three tea-spoonfuls of made mustard, a little butter and flour, a small onion whole, and a little pepper or cayenne. Put this with the ears into a stewpan, and cover it close; stew it gently for half an hour, shaking the pan often. When done enough, take out the onion, place the ears carefully in a dish, and pour the sauce over them. If a larger dish is wanted, the meat from two feet may be added to the above.

HOG'S HEAD. To make some excellent meat of a hog's head, split it, take out the brains, cut off the ears, and sprinkle it with salt for a day. Then drain it, salt it again with common salt and saltpetre for three days, and afterwards lay the whole in a small quantity of water for two days. Wash it, and boil it till all the bones will come out. Skin the tongue, and take the skin carefully off the head, to put under and over. Chop the head as quick as possible, season it with pepper and salt, and a little mace or allspice berries. Put the skin into a small pan, with the chopped head between, and press it down. When cold it will turn out, and make a kind of brawn. If too fat, a few bits of lean pork may be prepared in the same way, and added to it. Add salt and vinegar, and boil these with some of the liquor for a pickle to keep it.

HOG'S LARD. This should be carefully melted in a jar placed in a kettle of water, and boiled with a sprig of rosemary. After it has been prepared, run it into bladders that have been extremely well cleaned. The smaller they are, the better the lard will keep: if the air reaches it, it becomes rank. Lard being a most useful article for frying fish, it should be prepared with care. Mixed with butter, it makes fine crust.

HOLLOW BISCUITS. Mix a pound and a quarter of butter with three pounds and a half of flour, adding a pint of warm water. Cut out the paste with a wine glass, or a small tin, and set them in a brisk oven, after the white bread is drawn.

HONES. For joining them together, or cementing them to their frames, melt a little common glue without water, with half its weight of rosin, and a small quantity of red ochre.

HONEY. The honey produced by young bees, and which flows spontaneously, is purer than that expressed from the comb; and hence it is called virgin honey. The best sort is of a thick consistence, and of a whitish colour, inclining to yellow: it possesses an agreeable smell, and a pleasant taste. When the combs are removed from the hive, they are taken by the hand into a sieve, and left to drain into a vessel sufficiently wide for the purpose. After it has stood a proper time to settle, the pure honey is poured into earthen jars, tied down close to exclude the air.

HONEY VINEGAR. When honey is extracted from the combs, by means of pressure, take the whole mass, break and separate it, and into each tub or vessel put one part of combs, and two of water. Set them in the sun, or in a warm place, and cover them with cloths. Fermentation takes place in a few days, and continues from eight to twelve days, according to the temperature of the situation in which the operation is carried on. During the fermentation, stir the matter from time to time, and press it down with the hand, that it may be perfectly soaked. When the fermentation is over, put the matter to drain on sieves or strainers. At the bottom of the vessels will be found a yellow liquor, which must be thrown away, because it would soon contract a disagreeable smell, which it would communicate to the vinegar. Then wash the tubs, put into them the water separated from the other matter, and it will immediately begin to turn sour. The tubs must then be covered again with cloths, and kept moderately warm. A pellicle or skin is formed on the surface, beneath which the vinegar acquires strength. In a month's time it begins to be sharp, but must be suffered to stand a little longer, and then put into a cask, of which the bunghole is to be left open. It may then be used like any other vinegar. All kinds of vinegar may be strengthened by suffering it to be repeatedly frozen, and then separating the upper cake of ice or water from it.

HOOPING COUGH. This disorder generally attacks children, to whom it often proves fatal for want of proper management. Those who breathe an impure air, live upon poor sustenance, drink much warm tea, and do not take sufficient exercise, are most subject to this convulsive cough. In the beginning of the disorder, the child should be removed to a change of air, and the juice of onions or horseradish applied to the soles of the feet. The diet light and nourishing, and taken in small quantities; the drink must be lukewarm, consisting chiefly of toast and water, mixed with a little white wine. If the cough be attended with feverish symptoms, a gentle emetic must be taken, of camomile flowers, and afterwards the following liniment applied to the pit of the stomach. Dissolve one scruple of tartar emetic in two ounces of spring water, and add half an ounce of the tincture of cantharides: rub a tea-spoonful of it every hour on the lower region of the stomach with a warm piece of flannel, and let the wetted part be kept warm with flannel. This will be found to be the best remedy for the hooping cough.

HOPS. The quality of this article is generally determined by the price; yet hops may be strong, and not good. They should be bright, of a pleasant flavour, and have no foreign leaves or bits of branches among them. The hop is the husk or seed pod of the hop vine, as the cone is that of the fir tree; and the seeds themselves are deposited, like those of the fir, round a little soft stalk, enveloped by the several folds of this pod or cone. If in the gathering, leaves or tendrils of the vine are mixed with the hops, they may help to increase the weight, but will give a bad taste to the beer; and if they abound, they will spoil it. Great attention therefore must be paid to see that they are free from any foreign mixture. There are also numerous sorts of hops, varying in size, in form, and quality. Those that are best for brewing are generally known by the absence of a brown colour, which indicates perished hops; a colour between green and yellow, a great quantity of the yellow farina, seeds not too large or hard, a clamminess when rubbed between the fingers, and a lively pleasant smell, are the general indications of good hops. At almost any age they retain the power of preserving beer, but not of imparting a pleasant flavour; and therefore new hops are to be preferred. Supposing them to be of a good quality, a pound of hops may be allowed to a bushel of malt, when the beer is strong, or brewed in warm weather; but under other circumstances, half the quantity will be sufficient.

HOP-TOP SOUP. Take a quantity of hop-tops when they are in the greatest perfection, tie them in small bunches, soak them in water, and put them to some thin peas-soup. Boil them up, add three spoonfuls of onion juice, with salt and pepper. When done enough, serve them up in a tureen, with sippets of toasted bread at the bottom.

HORSERADISH POWDER. In November or December, slice some horseradish the thickness of a shilling, and lay it to dry very gradually in a Dutch oven, for a strong heat would very soon evaporate its flavour. When quite dry, pound it fine, and bottle it.

HORSERADISH VINEGAR. Pour a quart of the best vinegar on three ounces of scraped horseradish, an ounce of minced shalot, and a dram of cayenne. Let it stand a week, and it will give an excellent relish to cold beef, or other articles. A little black pepper and mustard, celery or cress seed, may be added to the above.

HOUSE DRAINS. The smell of house drains is oftentimes exceedingly offensive, but may be completely prevented by pouring down them a mixture of lime water, and the ley of wood ashes, or suds that have been used in washing. An article known by the name of a sink trap may be had at the ironmongers, which is a cheap and simple apparatus, for carrying off the waste water and other offensive matter from sinks and drains. But as the diffusion of any collection of filth tends to produce disease and mortality, it should not be suffered to settle and stagnate near our dwellings, and every possible care should be taken to render them sweet and wholesome.

HOUSE TAX. As the present system of taxation involves so important a part of the annual expenditure, and is in many instances attended with so much vexation and trouble, it concerns every housekeeper to be acquainted with the extent of his own liability, and of course to regulate his conveniences accordingly. It appears then, that every inhabited dwellinghouse, containing not more than six windows or lights, is subject to the yearly sum of six shillings and six-pence, if under the value of five pounds a year. But every dwellinghouse worth five pounds and under twenty pounds rent by the year, pays the yearly sum of one shilling and six-pence in the pound; every house worth twenty pounds and under forty pounds a year, two shillings and three-pence in the pound; and for every house worth forty pounds and upwards, the yearly sum of two shillings and ten-pence in the pound. These rents however are to be taken from the rates in which they are charged, and not from the rents which are actually paid.

HOUSEHOLD BREAD. Four ounces of salt are dissolved in three quarts of water, and mixed with a pint of yeast. This mixture is poured into a cavity made in a peck of second flour, placed in a large pan or trough. When properly kneaded and fermented, it is divided into pieces of a certain weight, and baked. Sometimes, in farm houses, a portion of rice flour, boiled potatoes, or rye meal, is mixed with the flour, previous to kneading the dough. The rye and rice serve to bind the bread, but the potatoes render it light and spongy.—Or, for a larger quantity, put a bushel of flour into a trough, two thirds wheat and one of rye. Mix a quart of yeast with nine quarts of warm water, and work it into the flour till it becomes tough. Leave it to rise about an hour; and as soon as it rises, add a pound of salt, and as much warm water as before. Work it well, and cover it with flannel. Make the loaves a quarter of an hour before the oven is ready; and if they weigh five pounds each, they will require to be baked two hours and a half.

HUNG BEEF. Make a strong brine with bay salt, common salt, and saltpetre, and put in ribs of beef for nine days. Then dry it, or smoke it in a chimney. Or rub the meat with salt and saltpetre, and repeat it for a fortnight, and dry it in wood smoke.

HUNGARY WATER. To one pint of highly rectified spirits of wine, put an ounce of the oil of rosemary, and two drams of the essence of ambergris. Shake the bottle well several times, and let the cork remain out twenty-four hours. Shake it daily for a whole month, and then put the water into small bottles for use.

HUNTER'S BEEF. To a round of beef that weighs twenty-five pounds, allow three ounces of saltpetre, three ounces of the coarsest sugar, an ounce of cloves, half an ounce of allspice, a nutmeg, and three handfuls of common salt, all in the finest powder. The beef should hang two or three days; then rub the above mixture well into it, and turn and rub it every day for two or three weeks. The bone must be taken out first. When to be dressed, dip it into cold water, to take off the loose spice; bind it up tight with tape, and put it into a pan with a tea-cupful of water at the bottom. Cover the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it five or six hours. When cold, take off the paste and tape. The gravy is very fine, and a little of it is a great improvement to any kind of hash or soup. Both the gravy and the meat will keep some time. The meat should be cut with a very sharp knife, and quite smooth, to prevent waste.

HUNTER'S PUDDING. Mix together a pound of suet, a pound of flour, a pound of currants, and a pound of raisins stoned and cut. Add the rind of half a lemon finely shred, six peppercorns in fine powder, four eggs, a glass of brandy, a little salt, and as much milk as will make it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. A spoonful of peach water may sometimes be added to change the flavour. This pudding will keep six months after it is boiled, if tied up in the same cloth when cold, and hung up, folded in writing paper to preserve it from the dust. When to be eaten, it must be boiled a full hour, and served with sweet sauce.

HYSTERICS. The sudden effusion of water on the face and hands, while the fit is on, and especially immersing the feet in cold water, will afford relief. Fetid smells are also proper; such as the burning of feathers, leather, or the smoke of sulphur, and the application of strong volatile alkali, or other pungent matters to the nostrils. To effect a radical cure, the cold bath, mineral waters, and other tonics are necessary. In Germany however, they cure hysteric affections by eating carraway seeds finely powdered, with a little ginger and salt, spread on bread and butter every morning.



I.

ICE FOR ICEING. To prepare artificial ice for articles of confectionary, procure a few pounds of real ice, reduce it nearly to powder, and throw a large handful or more of salt amongst it. This should be done in as cool a place as possible. The ice and salt being put into a pail, pour some cream into an ice pot, and cover it down. Then immerse it in the ice, and draw that round the pot, so as to enclose every part of it. In a few minutes stir it well with a spoon or spatula, removing to the centre those parts which have iced round the edges. If the ice cream or water be in a a form, shut the bottom close, and move the whole in the ice, as a spoon cannot be used for that purpose without danger of waste. There should be holes in the pail, to let off the ice as it thaws. When any fluid tends towards cold, moving it quickly will encrease that tendency; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling.

ICE CREAMS. Mix the juice of the fruits with as much sugar as will be wanted, before the cream is added, and let the cream be of a middling richness.

ICE WATERS. Rub some fine sugar on lemon or orange, to give the colour and flavour; then squeeze the juice of either on its respective peel. Add water and sugar to make a fine sherbet, and strain it before it be put into the ice-pot. If orange, the greater proportion should be of the china juice, and only a little of seville, and a small bit of the peel grated by the sugar. The juice of currants or raspberries, or any other sort of fruit, being squeezed out, sweetened, and mixed with water, may be prepared for iceing in the same way.

ICEING FOR CAKES. Beat and sift half a pound of fine sugar, put it into a mortar with four spoonfuls of rose water, and the whites of two eggs beaten and strained. Whisk it well, and when the cake is almost cold, dip a feather in the iceing, and cover the cake well. Set it in the oven to harden, but suffer it not to remain to be discoloured, and then keep it in a dry place.—For a very large cake, beat up the whites of twenty fresh eggs, and reduce to powder a pound of double refined sugar, sifted through a lawn sieve. Mix these well in a deep earthen pan, add orange flower water, barely sufficient to give it a flavour, and a piece of fresh lemon peel. Whisk it for three hours till the mixture is thick and white, then with a thin broad piece of board spread it all over the top and sides, and set it in a cool oven, and an hour will harden it.

ICEING FOR TARTS. Beat well together the yolk of an egg and some melted butter, smear the tarts with a feather, and sift sugar over them as they are put into the oven. Or beat up the white of an egg, wash the paste with it, and sift over some white sugar.

ILIAC PASSION. This dangerous malady, in which the motion of the bowels is totally impeded or inverted, arises from spasms, violent exertions of the body, eating of unripe fruit, drinking of sour liquors, worms, obstinate costiveness, and various other causes, which produce the most excruciating pain in the region of the abdomen. Large blisters applied to the most painful part, emollient clysters, fomentations, and the warm bath, are amongst the most likely means; but in many instances, this disorder is not to be controuled by medicine. No remedy however can be applied with greater safety or advantage, than frequent doses of castor oil: and if this fail, quicksilver in a natural state is the only medicine on which any reliance can be placed.

IMPERIAL. Put into a stone jar two ounces of cream of tartar, and the juice and paring of two lemons. Pour on them seven quarts of boiling water, stir it well, and cover it close. When cold, sweeten it with loaf sugar; strain, bottle, and cork it tight. This makes a very pleasant and wholesome liquor; but if drunk too freely, it becomes injurious. In bottling it off, add half a pint of rum to the whole quantity.

IMPERIAL CREAM. Boil a quart of cream with the thin rind of a lemon, and stir it till nearly cold. Have ready in a dish or bowl, in which it is to be served, the juice of three lemons strained, mixed with as much sugar as will sweeten the cream. Pour this into the dish from a large tea-pot, holding it high, and moving it about to mix with the juice. It should be made at least six hours before it is used; and if the day before, it would be still better.

IMPERIAL WATER. Put into an earthen pan, four ounces of sugar, and the rind of three lemons. Boil an ounce of cream of tartar in three quarts of water, and pour it on the sugar and lemon. Let it stand all night, clear it through a bag, and bottle it.

INCENSE. Compound in a marble mortar, a large quantity of lignum rhodium, and anise, with a little powder of dried orange peel, and gum benzoin. Add some gum dragon dissolved in rose water, and a little civet. Beat the whole together, form the mixture into small cakes, and place them on paper to dry. One of these cakes being burnt, will diffuse an agreeable odour throughout the largest apartment.

INDELIBLE INK. Gum arabic dissolved in water, and well mixed with fine ivory black, will make writing indelible. If the writing be afterwards varnished over with the white of an egg clarified, it will preserve it to any length of time.

INDIAN PICKLE. Lay a pound of white ginger in water one night; then scrape, slice, and lay it in salt in a pan, till the other ingredients are prepared. Peel and slice a pound of garlic, lay it in salt three days, and afterwards dry it in the sun. Salt and dry some long pepper in the same way: then prepare various sorts of vegetables in the following manner. Quarter some small white cabbages, salt them three days, then squeeze and lay them in the sun to dry. Cut some cauliflowers into branches, take off the green part of radishes, cut celery into lengths of about three inches, put in young French beans whole, and the shoots of elder, which will look like bamboo. Choose apples and cucumbers of a sort the least seedy, quarter them, or cut them in slices. All must be salted, drained, and dried in the sun, except the latter, over which some boiling vinegar must be poured. In twelve hours drain them, but use no salt. Put the spice into a large stone jar, adding the garlic, a quarter of a pound of mustard seed, an ounce of turmeric, and vinegar sufficient for the quantity of pickle. When the vegetables are dried and ready, the following directions must be observed. Put some of them into a half-gallon stone jar, and pour over them a quart of boiling vinegar. Next day take out those vegetables; and when drained, put them into a large stock jar. Boil the vinegar, pour it over some more of the vegetables, let them lie all night, and complete the operation as before. Thus proceed till each set is cleansed from the dust they may have contracted. Then to every gallon of vinegar, put two ounces of flour of mustard, gradually mixing in a little of it boiling hot, and stop the jar tight. The whole of the vinegar should be previously scalded, and set to cool before it is put to the spice. This pickle will not be ready for a year, but a small quantity may be got ready for eating in a fortnight, by only giving the cauliflower one scald in water, after salting and drying as above, but without the preparative vinegar: then pour the vinegar, which has the spice and garlic, boiling hot over it. If at any time it be found that the vegetables have not swelled properly, boiling the pickle, and pouring it hot over them, will make them plump.—Another way. Cut the heads of some good cauliflowers into pieces, and add some slices of the inside of the stalk. Put to them a white cabbage cut in pieces, with inside slices of carrot, turnips, and onions. Boil a strong brine of salt and water, simmer the vegetables in it one minute, drain them, and dry them on tins over an oven till they are shriveled up; then put them into a jar, and prepare the following pickle. To two quarts of good vinegar, put an ounce of the flour of mustard, one of ginger, one of long pepper, four of cloves, a few shalots, and a little horseradish. Boil the vinegar, put the vegetables into a jar, and pour it hot over them. When cold, tie them down, and add more vinegar afterwards, if necessary. In the course of a week or two, the pickle will be fit for use.

INDIGESTION. Persons of weak delicate habits, particularly the sedentary and studious, are frequently subject to indigestion. The liberal use of cold water alone, in drinking, washing, and bathing, is often sufficient to effect a cure. Drinking of sea water, gentle purgatives, with bark and bitters, light and nourishing food, early rising, and gentle exercise in the open air, are also of great importance.

INFECTION. During the prevalence of any infectious disease, every thing requires to be kept perfectly clean, and the sick room to be freely ventilated. The door or window should generally be open, the bed curtains only drawn to shade the light, clothes frequently changed and washed in cold water, all discharges from the patient instantly removed, and the floor near the bed rubbed every day with a wet cloth. Take also a hot brick, lay it in an earthen pan, and pour pickle vinegar upon it. This will refresh the patient, as well as purify the surrounding atmosphere. Those who are obliged to attend the patients, should not approach them fasting, nor inhale their breath; and while in their apartment, should avoid eating and drinking, and swallowing their own saliva. It will also be of considerable service to smell vinegar and camphor, to fumigate the room with tobacco, and to chew myrrh and cinnamon, which promote a plentiful discharge from the mouth. As soon as a person has returned from visiting an infected patient, he ought immediately to wash his mouth and hands with vinegar, to change his clothes, and expose them to the fresh air; and to drink an infusion of sage, or other aromatic herbs. After the disorder has subsided, the walls of the room should be washed with hot lime, which will render it perfectly sweet.

INFLAMMATIONS. In external inflammations, attended with heat and swelling of the part affected, cooling applications and a little opening medicine are the best adapted; and in some cases, cataplasms of warm emollient herbs may be used with advantage.

INFLAMMATION OF THE EYES. In this case leeches should be applied to the temples; and after the bleeding has ceased, a small blister may be tried, with a little opening medicine. Much benefit has been derived from shaving the head, cutting the hair, and bathing the feet in warm water. If the inflammation has arisen from particles of iron or steel falling into the eyes, the offending matter is best extracted by the application of the loadstone. If eyes are blood-shotten, the necessary rules are, an exclusion from light, cold fomentations, and abstinence from animal food and stimulating liquors. For a bruise in the eye, occasioned by any accident, the best remedy is a rotten apple, and some conserve of roses. Fold them in a piece of thin cambric, apply it to the part affected, and it will take out the bruise.

INFLAMMATION OF THE BOWELS. This is a complaint that requires great care. If the belly be swelled, and painful to the touch, apply flannels to it, dipped in hot water and wrung out, or use a warm bath. A blister should be employed as soon as possible, and mild emollient injections of gruel or barley water, till stools be obtained. The patient should be placed between blankets, and supplied with light gruel; and when the violence of the disorder is somewhat abated, the pain may be removed by opiate clysters. A common bread and milk poultice, applied as warm as possible to the part affected, has also been attended with great success: but as this disorder is very dangerous, it would be proper to call in medical assistance without delay.

INK. To make an excellent writing ink, take a pound of the best Aleppo galls, half a pound of copperas, a quarter of a pound of gum arabic, and a quarter of a pound of white sugar candy. Bruise the galls and beat the other ingredients fine, and infuse them together in three quarts of rain water. Let the mixture stand by the fire three or four days, and then boil it gently over a slow fire; or if infused in cold water, and afterwards well strained, it will nearly answer the same purpose. Care must be taken to obtain good materials, and to mix them in due proportion. To preserve the ink from mouldiness, it should be put into a large glass bottle with a ground stopper, and frequently shaked; but if a crust be formed, it should be carefully taken out, and not mixed with the ink. A little more gum and sugar candy may be added, to render the ink more black and glossy; but too much will make it sticky, and unfit for use.—Another method is to bruise a pound of good galls, black and heavy, and put them into a stone jar. Then pour on a gallon of rain water, nearly of a boiling heat, and let it stand by the fire about a fortnight. Afterwards add four ounces of green copperas or sulphate of iron, four ounces of logwood shavings, one ounce of alum, one of sugar candy, and four of gum arabic. Let the whole remain about two days longer in a moderate heat, stir the ingredients together once or twice a day, and keep the jar slightly covered. The ink is then to be strained through a flannel, put into a bottle with a little brandy at the top, well corked, and set by for use in a temperate place. A few cloves bruised with gum arabic, and put into the bottle, will prevent the ink from getting mouldy; and if some of superior quality be required, white wine or vinegar must be used instead of water.

INK POWDER. For the convenience of travellers by sea or by land, ink powders have been invented, which consist of nothing else than the substances employed in the composition of common ink, pounded and pulverized, so that it be instantaneously converted into ink by mixing it up with a little water. Walkden's ink powder is by far the best.

INK STAINS. The stains of ink, on cloth, paper, or wood, may be removed by almost all acids; but those acids are to be preferred, which are least likely to injure the texture of the stained substance. The muriatic acid, diluted with five or six times its weight of water, may be applied to the spot; and after a minute or two, may be washed off, repeating the application as often as it is found necessary. But the vegetable acids are attended with less risk, and are equally effectual. A solution of lemon or tartareous acid, in water, may be applied to the most delicate fabrics, without any danger of injuring them: and the same solution will discharge writing, but not printing ink. Hence they may be employed in cleaning books which have been defaced by writing on the margin, without impairing the text. Lemon juice and the juice of sorrel will also remove ink stains, but not so easily as the concrete acid of lemons, or citric acid. On some occasions it will be found sufficient, only to dip the spotted part in the fine melted tallow of a mould candle, and afterwards wash it in the usual way.

INSECTS. The most effectual remedy against the whole tribe of insects, which prey upon plants and vegetables, is the frequent use of sulphur, which should be dusted upon the leaves through a muslin rag or dredging box, or fumed on a chaffing dish of burning charcoal. This application will also improve the healthiness of plants, as well as destroy their numerous enemies. Another way is to boil together an equal quantity of rue, wormwood, and tobacco, in common water, so as to make the liquor strong, and then to sprinkle it on the leaves every morning and evening. By pouring boiling water on some tobacco and the tender shoots of elder, a strong decoction may also be made for this purpose, and shed upon fruit trees with a brush: the quantity, about an ounce of tobacco and two handfuls of elder to a gallon of water. Elder water sprinkled on honeysuckles and roses, will prevent insects from lodging on them. If a quantity of wool happen to be infected with insects, it may be cleansed in the following manner. Dissolve a pound of alum, and as much cream of tartar, in a quart of boiling water, and add two full gallons of cold water to it. The wool is then to be soaked in it for several days, and afterwards to be washed and dried.

INSIDE OF A SIRLOIN. Cut out all the meat and a little fat, of the inside of a cold sirloin of beef, and divide it into pieces of a finger's size and length. Dredge the meat with flour, and fry it in butter, of a nice brown. Drain the butter from the meat, and toss it up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. It must not be suffered to boil; and before serving, add two spoonfuls of vinegar. Garnish with crimped parsley.

INVISIBLE INK. Boil half an ounce of gold litharge well pounded, with a little vinegar in a brass vessel for half an hour. Filter the liquid through paper, and preserve it in a bottle closely corked. This ink is to be used with a clean pen, and the writing when dry will become invisible. But if at any time it be washed over with the following mixture, it will instantly become black and legible. Put some quicklime and red orpiment in water, place some warm ashes under it for a whole day, filter the liquor, and cork it down. Whenever applied in the slightest degree, it will render the writing visible.

IRISH BEEF. To twenty pounds of beef, put one ounce of allspice, a quarter of an ounce of mace, cinnamon, and nutmeg, and half an ounce each of pepper and saltpetre. Mix all together, and add some common salt. Put the meat into a salting pan, turn it every day, and rub it with the seasoning. After a month take out the bone, and boil the meat in the liquor it was pickled in, with a proper quantity of water. It may be stuffed with herbs, and eaten cold.

IRISH PANCAKES. Beat eight yolks and four whites of eggs, strain them into a pint of cream, sweeten with sugar, and add a grated nutmeg. Stir three ounces of butter over the fire, and as it melts pour it to the cream, which should be warm when the eggs are put to it. Mix it smooth with nearly half a pint of flour, and fry the pancakes very thin; the first with a bit of butter, but not the others. Serve up several at a time, one upon another.

IRISH STEW. Take five thick mutton chops, or two pounds off the neck or loin; four pounds of potatoes, peeled and divided; and half a pound of onions, peeled and sliced. Put a layer of potatoes at the bottom of a stewpan, then a couple of chops, and some of the onions, and so on till the pan is quite full. Add a small spoonful of white pepper, about one and a half of salt, and three quarters of a pint of broth or gravy. Cover all close down, so as to prevent the escape of steam, and let them stew two hours on a very slow fire. It must not be suffered to burn, nor be done too fast: a small slice of ham will be an agreeable addition.

IRON MOULDS. Wet the injured part, rub on a little of the essential salt of lemons, and lay it on a hot waterplate. If the linen becomes dry, wet it and renew the process, observing that the plate is kept boiling hot. Much of the powder sold under the name of salt of lemons is a spurious preparation, and therefore it is necessary to dip the linen in a good deal of water, and to wash it as soon as the stain is removed, in order to prevent the part from being worn into holes by the acid.

IRON POTS. To cure cracks or fissures in iron pots or pans, mix some finely sifted lime with whites of eggs well beaten, till reduced to a paste. Add some iron file dust, and apply the composition to the injured part, and it will soon become hard and fit for use.

IRON AND STEEL. Various kinds of polished articles, in iron and steel, are in danger of being rusted and spoiled, by an exposure to air and moisture. A mixture of nearly equal quantities of fat, oil varnish, and the rectified spirits of turpentine, applied with a sponge, will give a varnish to those articles, which prevents their contracting any spots of rust, and preserves their brilliancy, even though exposed to air and water. Common articles of steel or iron may be preserved from injury by a composition of one pound of fresh lard, an ounce of camphor, two drams of black lead powder, and two drams of dragon's blood in fine powder, melted over a slow fire, and rubbed on with a brush or sponge, after it has been left to cool.

ISINGLASS JELLY. Boil an ounce of isinglass in a quart of water, with a few cloves, lemon peel, or wine, till it is reduced to half the quantity. Then strain it, and add a little sugar and lemon juice.

ISSUE OINTMENT. For dressing blisters, in order to keep them open, make an ointment of half an ounce of Spanish flies finely powdered, mixed with six ounces of yellow basilicon ointment.

ITALIAN BEEF STEAKS. Cut a fine large steak from a rump that has been well kept, or from any tender part. Beat it, and season with pepper, salt, and onion. Lay it in an iron stewpan that has a cover to fit it quite close, and set it by the side of the fire without water. It must have a strong heat, but care must be taken that it does not burn: in two or three hours it will be quite tender, and then serve with its own gravy.

ITCH. Rub the parts affected with the ointment of sulphur, and keep the body gently open by taking every day a small dose of sulphur and treacle. When the cure is effected, let the clothes be carefully fumigated with sulphur, or the contagion will again be communicated. The dry itch requires a vegetable diet, and the liberal use of anti-scorbutics: the parts affected may be rubbed with a strong decoction of tobacco.

IVORY. Bones and ivory may be turned to almost any use, by being softened in the following manner. Boil some sage in strong vinegar, strain the liquor through a piece of cloth, and put in the articles. In proportion to the time they are steeped in the liquor, ivory or bones will be capable of receiving any new impression.



J.

JAPAN BLACKING. Take three ounces of ivory black, two ounces of coarse sugar, one ounce of sulphuric acid, one ounce of muriatic acid, a lemon, a table-spoonful of sweet oil, and a pint of vinegar. First mix the ivory black and sweet oil together, then the lemon and sugar, with a little vinegar to qualify the blacking; then add both the acids, and mix them all well together. The sugar, oil, and vinegar prevent the acids from injuring the leather, and add to the lustre of the blacking.—A cheap method is to take two ounces of ivory black, an ounce and a half of brown sugar, and half a table-spoonful of sweet oil. Mix them well, and then gradually add half a pint of small beer.—Or take a quarter of a pound of ivory black, a quarter of a pound of moist sugar, a table-spoonful of flour, a piece of tallow about the size of a walnut, and a small piece of gum arabic. Make a paste of the flour, and whilst hot, put in the tallow, then the sugar, and afterwards mix the whole well together in a quart of water.

JARGANEL PEARS. These may be preserved in a fine state, in the following manner. Pare them very thin, simmer in a thin syrup, and let them lie a day or two. Make the syrup richer, and simmer them again. Repeat this till they are clear; then drain, and dry them in the sun or a cool oven a very little time. They may also be kept in syrup, and dried as wanted, which makes them more moist and rich.

JAUNDICE. The diet of persons affected with the jaundice ought to be light and cooling, consisting chiefly of ripe fruits, and mild vegetables. Many have been effectually cured, by living for several days on raw eggs. Buttermilk whey sweetened with honey, or an infusion of marshmallow roots, ought to constitute the whole of the patient's drink. Honey, anti-scorbutics, bitters, and blisters applied to the region of the liver, have all been found serviceable in the cure of the jaundice.

JELLY FOR COLD FISH. Clean a maid, and put it into three quarts of water, with a calf's foot, or cow heel. Add a stick of horseradish, an onion, three blades of mace, some white pepper, a piece of lemon peel, and a good slice of lean gammon. Stew it to a jelly, and strain it off. When cold, remove every particle of fat, take it up from the sediment, and boil it with a glass of sherry, the whites of four or five eggs, and a piece of lemon. Boil without stirring; after a few minutes set it by to stand half an hour, and strain it through a bag or sieve, with a cloth in it. Cover the fish with it when cold.

JERUSALEM ARTICHOKES. These must be taken up the moment they are boiled enough, or they will be too soft. They may be served plain, or with fricassee sauce.

JUGGED HARE. After cleaning and skinning an old hare, cut it up, and season it with pepper, salt, allspice, pounded mace, and a little nutmeg. Put it into a jar with an onion, a clove or two, a bunch of sweet herbs, a piece of coarse beef, and the carcase bones over all. Tie the jar down with a bladder and strong paper, and put it into a saucepan of water up to the neck, but no higher. Keep the water boiling five hours. When it is to be served, boil up the gravy with flour and butter; and if the meat get cold, warm it up in the gravy, but do not boil it.

JUGGED VEAL. Cut some slices of veal, and put them into an earthen jug, with a blade of mace, a little pepper, salt, and nutmeg. Add a sprig of sweet herbs, and a bit of lemon peel. Cover the jug close, that the steam may not escape; set it in a pot of boiling water, and about three hours will do it. Half an hour before it is done, put in a piece of butter rolled in flour, and a little lemon juice, or lemon pickle. Turn it out of the jug into a dish, take out the herbs and lemon peel, and send it to table garnished with lemon.

JUMBLES. Powder and sift half a pound of fine lump sugar, and mix it with half a pound of dried flour. Beat up two eggs in a table-spoonful of orange or rose water, shred the peel of half a lemon very fine, mix the whole together, and make it into a paste. Cut the paste into fancy shapes, bake them slightly on tins, and take them out of the oven as soon as the edges begin to brown.



K.

KETCHUP. The liquor obtained from mushrooms, approaches the nearest to meat gravy, in flavour and quality, of any other vegetable juice, and is the best substitute for it, in any of those savoury dishes intended to please the palate. But in order to have it wholesome and good, it must be made at home, the mushrooms employed in preparing ketchup for sale being generally in a state of putrefaction; and in a few days after the mushrooms are gathered, they become the habitation of myriads of insects. In order to procure and preserve the flavour of the vegetable for any considerable time, the mushrooms should be sought from the beginning of September, and care taken to select only the right sort, and such as are fresh gathered. Full grown flaps are the best for ketchup. Place a layer of these at the bottom of a deep earthen pan, and sprinkle them with salt; then another layer of mushrooms, and some more salt on them, and so on alternately. Let them remain two or three hours, by which time the salt will have penetrated the mushrooms, and rendered them easy to break. Then pound them in a mortar, or mash them with the hand, and let them remain two days longer, stirring them up, and mashing them well each day. Then pour them into a stone jar, and to each quart add an ounce of whole black pepper. Stop the jar very close, set it in a stewpan of boiling water, and keep it boiling at least for two hours. Take out the jar, pour the juice clear from the settlings through a hair sieve into a clean stewpan, and let it boil very gently for half an hour. If intended to be exquisitely fine, it may be boiled till reduced to half the quantity. It will keep much better in this concentrated state, and only half the quantity be required. Skim it well in boiling, and pour it into a clean dry jar; cover it close, let it stand in a cool place till the next day, and then pour it off as gently as possible, so as not to disturb the settlings. If a table-spoonful of brandy be added to each pint of ketchup, after standing a while, a fresh sediment will be deposited, from which the liquor is quietly to be poured off, and bottled into half pints, as it is best preserved in small quantities, which are soon used. It must be closely corked and sealed down, or dipped in bottle cement, that the air may be entirely excluded. If kept in a cool dry place, it may be preserved for a long time; but if it be badly corked, and kept in a damp place, it will soon spoil. Examine it from time to time, by placing a strong light behind the neck of the bottle; and if any pellicle appears about it, it must be boiled up again with a few peppercorns. No more spice is required than what is necessary to feed the ketchup, and keep it from fermenting. Brandy is the best preservative to all preparations of this kind.

KEEPING PROVISIONS. When articles of food are procured, the next thing to be considered is, how they may be best preserved, in order to their being dressed. More waste is oftentimes occasioned by the want of judgment or of necessary care in this particular, than by any other means; and what was procured with expense and difficulty is rendered unwholesome, or given to the dogs. Very few houses have a proper place to keep provisions in; the best substitute is a hanging-safe, suspended in an airy situation. A well-ventilated larder, dry and shady, would be better for meat and poultry, which require to be kept a proper time to be ripe and tender. The most consummate skill in culinary matters, will not compensate the want of attention to this particular. Though animal food should be hung up in the open air, till its fibres have lost some degree of their toughness; yet if kept till it loses its natural sweetness, it is as detrimental to health as it is disagreeable to the taste and smell. As soon therefore as you can detect the slightest trace of putrescence, it has reached its highest degree of tenderness, and should be dressed immediately. Much of course will depend on the state of the atmosphere: if it be warm and humid, care must be taken to dry the meat with a cloth, night and morning, to keep it from damp and mustiness. During the sultry months of summer, it is difficult to procure meat that is not either tough or tainted. It should therefore be well examined when it comes in; and if flies have touched it, the part must be cut off, and then well washed. Meat that is to be salted should lie an hour in cold water, rubbing well any part likely to have been fly-blown. When taken out of the water, wipe it quite dry, then rub it thoroughly with salt, and throw a handful over it besides. Turn it every day, and rub in the pickle, which will make it ready for the table in three or four days. If to be very much corned, wrap it in a well-floured cloth, after rubbing it with salt. This last method will corn fresh beef fit for the table the day it comes in, but it must be put into the pot when the water boils. If the weather permit, meat eats much better for hanging two or three days before it is salted. In very cold weather, meat and vegetables touched by the frost should be brought into the kitchen early in the morning, and soaked in cold water. Putting them into hot water, or near the fire, till thawed, makes it impossible for any heat to dress them properly afterwards. In loins of meat, the long pipe that runs by the bone should be taken out, as it is apt to taint; as also the kernels of beef. Rumps and edgebones of beef when bruised, should not be purchased. To preserve venison, wash it well with milk and water, then dry it with clean cloths till not the least damp remains, and dust it all over with pounded ginger, which will protect it against the fly. By thus managing and watching, it will hang a fortnight. When to be used, wash it with a little lukewarm water, and dry it. Pepper is likewise good to keep it.

KIDNEY PUDDING. Split and soak the kidney, and season it. Make a paste of suet, flour, and milk; roll it, and line a bason with some of it. Put in the kidney, cover the paste over, and pinch it round the edge. Tie up the bason in a cloth, and boil it a considerable time. A steak pudding is made in the same way.

KITCHEN ECONOMY. Many articles thrown away, or suffered to be wasted in the kitchen, might by proper management be turned to a good account. The shank bones of mutton, so little esteemed in general, would be found to give richness to soups or gravies, if well soaked and brushed, before they are added to the boiling. They are also particularly nourishing for sick persons. Roast beef-bones, or shank bones of ham, make fine peas-soup; and should be boiled with the peas the day before the soup is to be eaten, that the fat may be taken off. The liquor in which meat has been boiled makes an excellent soup for the poor, by adding to it vegetables, oatmeal, or peas. When whites of eggs are used for jelly, or other purposes, a pudding or a custard should be made to employ the yolks. If not immediately wanted, they should be beat up with a little water, and put in a cool place, or they will soon harden, and become useless. It is a great mistake to imagine that the whites of eggs make cakes and puddings heavy: on the contrary, if beaten long and separately, they contribute greatly to give lightness. They are also an advantage to paste, and make a pretty dish beaten with fruit, to set in cream. All things likely to be wanted should be in readiness; sugars of different sorts, currants washed, picked, and perfectly dry; spices pounded, and kept in very small bottles closely corked, but not more than are likely to be used in the course of a month. Much waste may be prevented by keeping every article in the place best suited to it. Vegetables will keep best on a stone floor, if the air be excluded. Meat in a cold dry place. Salt, sugar, and sweetmeats require to be kept dry; candles cold, but not damp. Dried meats and hams the same. Rice, and all sorts of seeds for puddings and saloops, should be close covered to preserve from insects; but that will not prevent it, if long kept.

KITCHEN GARDEN. Here a little attention will be requisite every month in the year, as no garden can be long neglected, without producing weeds which exhaust the soil, as well as give a very slovenly appearance.—JANUARY. Throw up a heap of new dung to heat, that it may be ready to make hotbeds for early cucumbers, and raising of annuals for the flower garden. Dig up the ground that is to be sown with the spring crops, that it may lie and mellow. Nurse the cauliflower plants kept under glasses, carefully shut out the frost, but in the middle of milder days let in a little air. Pick up the dead leaves, and gather up the mould about the stalks. Make a slight hotbed in the open ground for young sallads, and place hoops over it, that it may be covered in very cold weather. Sow a few beans and peas, and seek and destroy snails and other vermin.—FEBRUARY. Dig and level beds for sowing radishes, onions, carrots, parsnips, and Dutch lettuce. Leeks and spinage should also be sown in this month, likewise beets, celery, sorrel, and marigolds, with any other of the hardy kinds. The best way with beans and peas, is to sow a new crop every fortnight, that if one succeeds and another fails, as will often be the case, there still may be a constant supply of these useful articles for the table. Plant kidney beans upon a hotbed for an early crop; the dwarf, the white and Battersea beans, are the best sorts. They must have air in the middle of mild days when they are up, and once in two days they should be gently watered. Transplant cabbages, plant out Silesia and Cos lettuce from the beds where they grew in winter, and plant potatoes and Jerusalem artichokes.—MARCH. Sow more carrots, and also some large peas, rouncevals and gray. In better ground sow cabbages, savoys, and parsnips for a second crop; and towards the end of the month, put in a larger quantity of peas and beans. Sow parsley, and plant mint. Sow Cos and imperial lettuce, and transplant the finer kinds. In the beginning of the month, sow Dutch parsley for the roots. The last week take advantage of the time, or the dry days, to make beds for asparagus. Clear up the artichoke roots, slip off the weakest, and plant them out for a new crop, leaving four on each good root to bear, and on such as are weaker two. Dig up a warm border, and sow some French beans; let them have a dry soil, and give them no water till they appear above ground.—APRIL. On a dry warm border, plant a large crop of French beans. Plant cuttings of sage, and other aromatics. Sow marrowfat peas, and plant some beans for a late crop. Sow thyme, sweet marjoram, and savoury. Sow young sallads once in ten days, and some Cos and Silesia lettuces. The seeds of all kinds being now in the ground, look to the growing crops, clear away the weeds every where among them, dig up the earth between the rows of beans, peas, and all other kinds that are distantly planted. This gives them a strong growth, and brings them much sooner to perfection than can be done in any other way. Draw up the mould to the stalks of the cabbage and cauliflower plants, and in cold nights cover the glasses over the early cucumbers and melons.—MAY. Once in two days water the peas, beans, and other large growing plants. Destroy the weeds in all parts of the ground, dig up the earth between the rows, and about the stems of all large kinds. Sow small sallads once in two days, as in the former month: at the same time choose a warm border, and sow some purslain. Sow also some endive, plant peas and beans for a large crop, and French beans to succeed the others. The principal object with these kinds of vegetables, is to have them fresh and young throughout the season. Choose a moist day, and an hour before sunset plant out some savoys, cabbages, and red cabbages. Draw the earth carefully up to their stems, and give them a few gentle waterings.—JUNE. Transplant the cauliflowers sown in May, give them a rich bed, and frequent waterings. Plant out thyme, and other savoury herbs sown before, and in the same manner shade and water them. Take advantage of cloudy weather to sow turnips; and if there be no showers, water the ground once in two days. Sow brocoli upon a rich warm border, and plant out celery, for blanching. This must be planted in trenches a foot and a half deep, and the plants must be set half a foot asunder in the rows. Endive should also be planted out for blanching, but the plants should be set fifteen inches asunder, and at the same time some endive seed should be sown for a second crop. Pick up snails, and in the damp evenings kill the naked slugs.—JULY. Sow a crop of French beans to come in late, when they will be very acceptable. Clear all the ground from weeds, dig between the rows of beans and peas, hoe the ground about the artichokes, and every thing of the cabbage kind. Water the crops in dry weather, and the cucumbers more freely. Watch the melons as they ripen, but give them very little water. Clear away the stalks of beans and peas that have done bearing. Spinach seed will now be ready for gathering, as also that of the Welch onion, and some others: take them carefully off, and dry them in the shade. Take up large onions, and spread them upon mats to dry for the winter.—AUGUST. Spinach and onions should be sowed on rich borders, prepared for that purpose. These two crops will live through the winter, unless very severe, and be valuable in the spring. The second week in this month sow cabbage seed of the early kind, and in the third week sow cauliflower seed. This will provide plants to be nursed up under bell glasses in the winter. Some of these may also be planted in the open ground in a well defended situation. The last week of this month sow another crop, to supply the place of these in case of accidents; for if the season be very severe, they may be lost; and if very mild, they will run to seed in the spring. These last crops must be defended by a hotbed frame, and they will stand out and supply deficiencies. Sow cabbage lettuces, and the brown Dutch kinds, in a warm and well sheltered border. Take up garlic, and spread it on a mat to harden. In the same manner take up onions and rocambole, and shalots at the latter end of the month.—SEPTEMBER. Sow various kinds of lettuces, Silesia, Cos, and Dutch, and when they come up, shelter them carefully. The common practice is to keep them under hand-glasses, but they will thrive better under a reed fence, placed sloping over them. Make up fresh warm beds with the dung that has lain a month in the heap. Plant the spawn in these beds, upon pasture mould, and raise the top of the bed to a ridge, to throw off the wet. Look to the turnip beds and thin them, leaving the plants six inches apart from each other. Weed the spinach, onions, and other new-sown plants. Earth up the celery, and sow young sallads upon warm and well-sheltered borders. Clean asparagus beds, cut down the stalks, pare off the earth from the surface of the alleys, throw it upon the beds half an inch thick, and sprinkle over it a little dung from an old melon bed. Dig up the ground where summer crops have ripened, and lay it in ridges for the winter. The ridges should be disposed east and west, and turned once in two months, to give them the advantage of a fallow. Sow some beans and peas on warm and well-sheltered borders, to stand out the winter.—OCTOBER. Set out cauliflower plants, where they can be sheltered; and if glasses are used, put two under each, for fear of one failing. Sow another crop of peas, and plant more beans; choose a dry spot for them, where they can be sheltered from the winter's cold. Transplant the lettuces sown last month, where they can be defended by a reed fence, or under a wall. Transplant cabbage plants and coleworts, where they are to remain. Take great care of the cauliflower plants sown early in summer; and as they now begin to show their heads, break in the leaves upon them to keep off the sun and rain; it will both harden and whiten them.—NOVEMBER. Weed the crops of spinach, and others that were sown late, or the wild growth will smother and starve the crop. Dig up a border under a warm wall, and sow some carrots for spring; sow radishes in a similar situation, and let the ground be dug deep for both. Turn the mould that was trenched and laid up for fallowing; this will destroy the weeds, and enrich the soil by exposing it to the air. Prepare some hotbeds for salading, cover them five inches with mould, and sow them with lettuces, mustard, rape, cresses, and radish. Plant another crop of beans, and sow more peas for a succession. Trench the ground between the artichokes, and throw a thick ridge of earth over the roots: this will preserve them from the frost, and prevent their shooting at an improper time. Make a hotbed for asparagus. Take up carrots and parsnips, and put them in sand to be ready for use. Give air occasionally to the plants under hand-glasses and on hotbeds, or they will suffer as much for want of it, as they would have done by an exposure to the cold.—DECEMBER. Plant cabbages and savoys for seed: this requires to be done carefully. Dig up a dry border, and break the mould well; then take up some of the stoutest cabbage and savoy plants, hang them up by the stalks four or five days, and afterwards plant them half way up the stalks into the ground. Draw up a good quantity of mould about the stalk that is above ground, make it into a kind of hill round each, and leave them to nature. Sow another crop of peas, and plant some more beans, to take their chance for succeeding the other. Make another hotbed for asparagus, to yield a supply when the former is exhausted. Continue to earth up celery, and cover some endive with a good quantity of peas straw, as it is growing, that it may be taken up when wanted, and be preserved from the winter's frost.

KITCHEN PEPPER. Mix in the finest powder, one ounce of ginger, half an ounce each of cinnamon, black pepper, nutmeg, and Jamaica pepper; ten cloves, and six ounces of salt. Keep it in a bottle, and it will be found an agreeable addition to any brown sauces or soups. Spice in powder, kept in small bottles close stopped, goes much farther than when used whole. It must be dried before it is pounded, and should be done in quantities that may be used in three or four months. Nutmeg need not be done, but the others should be kept in separate bottles, with a label on each.

KITCHEN UTENSILS. Continual attention must be paid to the condition of the boilers, saucepans, stewpans, and other kitchen requisites, which ought to be examined every time they are used. Their covers also must be kept perfectly clean, and well tinned. Stewpans in particular should be cleaned, not only on the inside, but about a couple of inches on the outside, or the broths and soups will look green and dirty, and taste bitter and poisonous. Not only health but even life depends on the perfectly clean and wholesome state of culinary utensils. If the tinning of a pan happens to be scorched or blistered, it is best to send it directly to be repaired, to prevent any possible danger arising from the solution of the metal. Stewpans and soup pots should be made with thick round bottoms, similar to those of copper saucepans; they will then wear twice as long, and may be cleaned with half the trouble. The covers should be made to fit as close as possible, that the broth or soup may not waste by evaporation. They are good for nothing, unless they fit tight enough to keep the steam in, and the smoke out. Stewpans and saucepans should always be bright on the upper rim, where the fire does not burn them; but it is not necessary to scour them all over, which would wear out the vessels. Soup pots and kettles should be washed immediately after being used, and carefully dried by the fire, before they are put by. They must also be kept in a dry place, or damp and rust will soon destroy them. Copper utensils should never be used in the kitchen; or if they be, the utmost care should be taken not to let the tin be rubbed off, and to have them fresh done when the least defect appears. Neither soup nor gravy should at any time be suffered to remain in them longer than is absolutely necessary for the purposes of cookery, as the fat and acid employed in the operation, are capable of dissolving the metal, and so of poisoning what is intended to be eaten. Stone and earthen vessels should be provided for soups and gravies intended to be set by, as likewise plenty of common dishes, that the table-set may not be used for such purposes. Vegetables soon turn sour, and corrode metals and glazed red ware, by which a strong poison is produced. Vinegar, by its acidity, does the same, the glazing being of lead or arsenic. Care should be taken of sieves, jelly bags, and tapes for collared articles, to have them well scalded and kept dry, or they will impart an unpleasant flavour when next used. Stewpans especially, should never be used without first washing them out with boiling water, and rubbing them well with a dry cloth and a little bran, to clean them from grease and sand, or any bad smell they may have contracted since they were last used. In short, cleanliness is the cardinal virtue of the kitchen; and next to this, economy.

KNIFE BOARD. Common knife boards with brick dust, soon wear out the knives that are sharpened upon them. To avoid this, cover the board with thick buff leather, and spread over it a thin paste of crocus martis, with a little emery finely powdered, and mixed up with lard or sweet oil. This will give a superior edge and polish to the knives, and make them wear much longer than in the usual way of cleaning them.

KNUCKLE OF VEAL. As few persons are fond of boiled veal, it may be well to cut the knuckle small, and take off some cutlets or collops before it is dressed; but as the knuckle will keep longer than the fillet, it is best not to cut off the slices till wanted. Break the bones to make it take less room, wash the joint well, and put it into a saucepan with three onions, a blade or two of mace, and a few peppercorns. Cover it with water, and simmer it till quite done. In the mean time some macaroni should be boiled with it if approved, or rice, or a little rice flour, to give it a small degree of thickness; but avoid putting in too much. Before it is served, add half a pint of milk and cream, and let it go to table either with or without the meat.—A knuckle of veal may also be fried with sliced onion and butter, to a good brown. Prepare some peas, lettuce, onion, and a cucumber or two, stewed in a small quantity of water for an hour. Add these to the veal, and stew it till the meat is tender enough to eat, but not overdone. Put in pepper, salt, and a little shred mint, and serve all together.



L.

LAMB. In purchasing this meat, observe particularly the neck of a fore-quarter. If the vein is bluish, it is fresh: if it has a green or yellow cast, it is stale. In the hind-quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale. If the eyes are sunk, the head is not fresh. Grass lamb comes into season in April or May, and continues till August. House lamb may be had in large towns almost all the year, but it is in highest perfection in December and January.

LAMB CHOPS. Cut up a neck or loin, rub the chops with egg, and sprinkle them over with grated bread, mixed with a little parsley, thyme, marjoram, and lemon peel, chopped fine. Fry them in butter till they are of a light brown, put them in a warm dish, garnished with crisped parsley. Or make a gravy in the pan with a little water, and butter rolled in flour, and pour it over them.

LAMB CUTLETS. Cut some steaks from the loin, and fry them. Stew some spinach, put it into a dish, and lay the cutlets round it.

LAMB'S FRY. Serve it fried of a beautiful colour, and with a good deal of dried or fried parsley over it.

LAMB'S HEAD. A house-lamb's head is the best; but any other may be made white by soaking it in cold water. Boil the head separately till it is very tender. Have ready the liver and lights three parts boiled and cut small: stew them in a little of the water in which they were boiled, season and thicken with flour and butter, and serve the mince round the head.

LAMB PIE. Make it of the loin, neck, or breast; the breast of house-lamb especially, is very delicate and fine. It should be lightly seasoned with pepper and salt, the bone taken out, but not the gristle. A small quantity of jelly gravy is to be put in hot, but the pie should not be cut till cold. Put in two spoonfuls of water before baking. Grass lamb makes an excellent pie, and should only be seasoned with pepper and salt. Put in two spoonfuls of water before baking, and as much gravy when it comes from the oven. It may generally be remarked, that meat pies being fat, it is best to let out the gravy on one side, and put it in again by a funnel, at the centre, when a little may be added.

LAMB STEAKS. Quarter some cucumbers, and lay them into a deep dish; sprinkle them with salt, and pour vinegar over them. Fry the steaks of a fine brown, and put them into a stewpan; drain the cucumbers, and put them over the steaks. Add some sliced onions, pepper and salt; pour hot water or weak broth on them, and stew and skim them well.

LAMB STEAKS BROWN. Season some house-lamb steaks with pepper, salt, nutmeg, grated lemon peel, and chopped parsley: but dip them first into egg, and fry them quick. Thicken some good gravy with a little flour and butter, and add to it a spoonful of port wine, and some oysters. Boil up the liquor, put in the steaks warm, and serve them up hot. Palates, balls, or eggs, may be added, if approved.

LAMB STEAKS WHITE. Steaks of house-lamb should be stewed in milk and water till very tender, with a bit of lemon peel, a little salt, mace, and pepper. Have ready some veal gravy, and put the steaks into it; mix some mushroom powder, a cup of cream, and a dust of flour; shake the steaks in this liquor, stir it, and make it quite hot. Just before taking up the steaks, put in a few white mushrooms. When poultry is very dear, this dish will be found a good substitute.

LAMB'S SWEETBREADS. Blanch them, and put them a little while into cold water. Stew them with a ladleful of broth, some pepper and salt, a few small onions, and a blade of mace. Stir in a bit of butter and flour, and stew them half an hour. Prepare two or three eggs well beaten in cream, with a little minced parsley, and a dust of grated nutmeg. Add a few tops of boiled asparagus, stir it well over the fire, but let it not boil after the cream is in, and take great care that it does not curdle. Young French beans or peas may be added, but should first be boiled of a beautiful colour.

LAMBSTONES FRICASSEED. Skin and wash, dry and flour them; then fry them of a beautiful brown in hog's lard. Lay them on a sieve before the fire, till the following sauce is prepared. Thicken nearly half a pint of veal gravy with flour and butter, and then add to it a slice of lemon, a large spoonful of mushroom ketchup, a tea-spoonful of lemon pickle, a taste of nutmeg, and the yolk of an egg well beaten in two large spoonfuls of thick cream. Put this over the fire, stir it well till it is hot, and looks white; but do not let it boil, or it will curdle. Then put in the fry, shake it about near the fire for a minute or two, and serve it in a very hot dish and cover.—A fricassee of lambstones and sweetbreads may be prepared another way. Have ready some lambstones blanched, parboiled, and sliced. Flour two or three sweetbreads: if very thick, cut them in two. Fry all together, with a few large oysters, of a fine yellow brown. Pour off the butter, add a pint of good gravy, some asparagus tops about an inch long, a little nutmeg, pepper, and salt, two shalots shred fine, and a glass of white wine. Simmer them ten minutes, put a little of the gravy to the yolks of three eggs well beaten, and mix the whole together by degrees. Turn the gravy back into the pan, stir it till of a fine thickness without boiling, and garnish with lemon.

LAMENESS. Much lameness, as well as deformity, might certainly be prevented, if stricter attention were paid to the early treatment of children. Weakness of the hips, accompanied with a lameness of both sides of the body, is frequently occasioned by inducing them to walk without any assistance, before they have strength sufficient to support themselves. Such debility may in some measure be counteracted, by tying a girdle round the waist, and bracing up the hips; but it requires to be attended to at an early period, or the infirmity will continue for life. It will also be advisable to bathe such weak limbs in cold water, or astringent decoctions, for several months. If the lameness arise from contraction, rather than from weakness, the best means will be frequent rubbing of the part affected. If this be not sufficient, beat up the yolk of a new laid egg, mix it well with three ounces of water, and rub it gently on the part. Perseverance in the use of this simple remedy, has been successful in a great number of instances.

LAMPREY. To stew lamprey as at Worcester, clean the fish carefully, and remove the cartilage which runs down the back. Season with a small quantity of cloves, mace, nutmeg, pepper, and allspice. Put it into a small stewpot, with beef gravy, port, and sherry. Cover it close, stew it till tender, take out the lamprey, and keep it hot. Boil up the liquor with two or three anchovies chopped, and some butter rolled in flour. Strain the gravy through a sieve, add some lemon juice, and ready-made mustard. Serve with sippets of bread and horseradish. When there is spawn, it must be fried and laid round. Eels done the same way, are a good deal like the lamprey.

LARKS. To dress larks and other small birds, draw and spit them on a bird spit. Tie this on another spit, and roast them. Baste gently with butter, and strew bread crumbs upon them till half done. Brown them in dressing, and serve with bread crumbs round.

LAVENDER WATER. To a pint of highly rectified spirits of wine, add an ounce of the essential oil of lavender, and two drams of the essence of ambergris. Put the whole into a quart bottle, shake it frequently, and decant it into small bottles for use.

LAVER. This is a plant that grows on the rocks near the sea in the west of England, and is sent in pots prepared for eating. Place some of it on a dish over the lamp, with a bit of butter, and the squeeze of a Seville orange. Stir it till it is hot. It is eaten with roast meat, and tends to sweeten the blood. It is seldom liked at first, but habit renders it highly agreeable.

LEAF IMPRESSIONS. To take impressions of leaves and plants, oil a sheet of fine paper, dry it in the sun, and rub off the superfluous moisture with another piece of paper. After the oil is pretty well dried in, black the sheet by passing it over a lighted lamp or candle. Lay the leaf or plant on the black surface, with a small piece of paper over it, and rub it carefully till the leaf is thoroughly coloured. Then take it up undisturbed, lay it on the book or paper which is to receive the impression, cover it with a piece of blotting paper, and rub it on the back a short time with the finger as before. Impressions of the minutest veins and fibres of a plant may be taken in this way, superior to any engraving, and which may afterwards be coloured according to nature. A printer's ball laid upon a leaf, which is afterwards pressed on wet paper, will also produce a fine impression; or if the leaf be touched with printing ink, and pressed with a rolling pin, nearly the same effect will be produced.

LEATHER. To discharge grease from articles made of leather, apply the white of an egg; let it dry in the sun, and then rub it off. A paste made of dry mustard, potatoe meal, and two spoonfuls of the spirits of turpentine, applied to the spot and rubbed off dry, will also be found to answer the purpose. If not, cleanse it with a little vinegar. Tanned leather is best cleaned with nitrous acid and salts of lemon diluted with water, and afterwards mixed with skimmed milk. The surface of the leather should first be cleaned with a brush and soft water, adding a little free sand, and then repeatedly scoured with a brush dipped in the nitrous mixture. It is afterwards to be cleaned with a sponge and water, and left to dry.

LEAVENED BREAD. Take two pounds of dough from the last baking, and keep it in flour. Put the dough or leaven into a peck of flour the night before it is baked, and work them well together in warm water. Cover it up warm in a wooden vessel, and the next morning it will be sufficiently fermented to mix with two or three bushels of flour: then work it up with warm water, and a pound of salt to each bushel. Cover it with flannel till it rises, knead it well, work it into broad flat loaves or bricks, and bake them as other bread.

LEEK MILK. Wash a large handful of leeks, cut them small, and boil them in a gallon of milk till it become as thick as cream. Then strain it, and drink a small bason full twice a day. This is good for the jaundice.

LEEK SOUP. Chop a quantity of leeks into some mutton broth or liquor, with a seasoning of salt and pepper. Simmer them an hour in a saucepan; mix some oatmeal with a little cold water quite smooth, and pour it into the soup. Simmer it gently over a slow fire, and take care that it does not burn to the bottom. This is a Scotch dish.

LEG OF LAMB. To make it look as white as possible, it should be boiled in a cloth. At the same time the loin should be fried in steaks, and served with it, garnished with dried or fried parsley. Spinach to eat with it. The leg may be roasted, or dressed separately.

LEG OF MUTTON. If roasted, serve it up with onion or currant-jelly sauce. If boiled, with caper sauce and vegetables.

LEG OF PORK. Salt it, and let it lie six or seven days in the pickle, turn and rub it with the brine every day. Put it into boiling water, if not too salt; use a good quantity of water, and let it boil all the time it is on the fire. Send it to table with peas pudding, melted butter, turnips, carrots, or greens. If it is wanted to be dressed sooner, it may be hastened by putting a little fresh salt on it every day. It will then be ready in half the time, but it will not be quite so tender.—To dress a leg of pork like goose, first parboil it, then take off the skin, and roast it. Baste it with butter, and make a savoury powder of finely minced or dried and powdered sage, ground black pepper, and bread crumbs rubbed together through a cullender; to which may be added an onion, very finely minced. Sprinkle the joint with this mixture when it is almost roasted, put half a pint of made gravy into the dish, and goose stuffing under the knuckle skin, or garnish with balls of it, either fried or boiled.

LEG OF VEAL. Let the fillet be cut large or small, as best suits the size of the company. Take out the bone, fill the space with a fine stuffing, skewer it quite round, and send it to table with the large side uppermost. When half roasted, or before, put a paper over the fat, and take care to allow sufficient time: as the meat is very solid, place it at a good distance from the fire, that it may be gradually heated through. Serve it up with melted butter poured over it. Some of it would be good for potting.

LEMON BRANDY. Pare two dozen of lemons, and steep the peels in a gallon of brandy. Squeeze the lemons on two pounds of fine sugar, and add six quarts of water. The next day put the ingredients together, pour on three pints of boiling milk, let it stand two days, and strain it off.

LEMON CAKE. Beat up the whites of ten eggs, with three spoonfuls of orange flower water; put in a pound of sifted sugar, and the rind of a lemon grated. When it is well mixed, add the juice of half a lemon, and the yolks of ten eggs beaten smooth. Stir in three quarters of a pound of flour, put the cake into a buttered pan, and bake it an hour carefully.

LEMON CHEESECAKES. Mix four ounces of fine sifted sugar and four ounces of butter, and melt it gently. Then add the yolks of two and the white of one egg, the rind of three lemons shred fine, and the juice of one and a half; also one savoy biscuit, some blanched almonds pounded, and three spoonfuls of brandy. Mix them well together, and put in the following paste. Eight ounces of flour, six ounces of butter, two thirds of which must first be mixed with the flour; then wet it with six spoonfuls of water, and roll in the remainder.—Another way. Boil two large lemons, or three small ones, and after squeezing, pound them well together in a mortar, with four ounces of loaf sugar, the yolks of six eggs, and eight ounces of fresh butter. Fill the pattipans half full. Orange cheesecakes are done in the same way, only the peel must be boiled in two or three waters to take out the bitterness: or make them of orange marmalade well beaten in a mortar.

LEMON CREAM. Put to a pint of thick cream, the yolks of two eggs well beaten, four ounces of fine sugar, and the thin rind of a lemon. Boil it up, and stir it till nearly cold. Put the juice of a lemon into a bowl, and pour the cream upon it, stirring it till quite cold. White lemon cream is made in the same way, only put the whites of the eggs instead of the yolks, whisking it extremely well to a froth.

LEMON CUSTARDS. Beat the yolks of eight eggs till they are as white as milk; then put to them a pint of boiling water, the rinds of two lemons grated, and the juice sweetened to taste. Stir it on the fire till it thickens; then add a large glass of rich wine, and half a glass of brandy. Give the whole one scald, and put it in cups to be eaten cold.

LEMON DROPS. Grate three large lemons, with a large piece of double-refined sugar. Then scrape the sugar into a plate, add half a tea-spoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put the drops into a moderate oven on a tin plate.

LEMON HONEYCOMB. Sweeten the juice of a lemon to your taste, and put it in the dish that you intend to serve it in. Mix the white of an egg well beaten, with a pint of rich cream, and a little sugar. Whisk it; and as the froth rises, put it on the lemon juice. Prepare it the day before it is to be used.