smell. There are other plated articles which we shall strip of their covering at a convenient opportunity.

DECEPTION WITHOUT FRAUD.

Re-beavering Hats.-This is a deception, but not a fraud. Some hatters profess to re-beaver hats, that is, to place a fresh coat of beaver 'upon an old hat, and make it again the same as new; but this is not done : the truth is, they purchase of the wholesale hat-makers such hats as › have in the manufacture received some trifling injury, which, although it renders them unfit for sale to the respectable retail hatter, will not be generally perceived, nor indeed lessen much the durability or appearance of the article: these they purchase at something less cost each than the price they charge the individual for the supposed re-beavering. The old hats they sell to the silk-hat manufacturers, who cover them with silk; and as the felt is black (that of the ordinary silk hat being white), sell them to the retail hatters at a larger price than the common silk hat, under the designation of silk beaver hats: thus two persons are deceived,---he who, thinking he has an old hat, obtains a new one; the other, thinking he has a new one, has an old one: each are deceived, but neither defrauded.

PAWNBROKERS.

To the Editor of The Economist. SIR;-It has lately been the fashion to rakeup every story against the pawnbrokers, their extortions, and their tricks, many of which are greatly exaggerated, and some wholly false: thus in The Economist, the week before last, th a picture is drawn of a poor creature in awning a flat-iron for four-pence, coured an assertion that this poor indiof the al paid the pawnbroker 6d. per very be interest for a loan of four-pence, serving positing her pledge every second useful 'Now, this is obviously false. Supcharge, for instance, the fact to be as persoted, that the pledge was deposited yoevery second day (leaving Sunday va out)---this would be but thrice à ce week, for which the pawnbroker by would receive three-halfpence; thus, win this supposed extreme case, and

one which I am sure never happened, the pawnbroker's charge is unwarrantably multiplied four times.

Again, in the last Number, after stating the rate of interest which pawnbrokers are allowed to take, and the charges they are allowed to make, the article ends thus:-" All goods forfeited at the expiration of twelve months." Now, what is the fact? All goods pledged for a sum not exceeding ten shillings, are forfeited if not redeemed within twelve months; or if the interest be not paid, or what is called backed for three months, which the pawnbroker will do for one penny, thus extending the time to fifteen months; but all goods pledged for a larger sum than ten shillings, must be sold by public auction; and the sum they sell for above that advanced upon them, and the interest, is repaid to the pledger upon application to the pawnbroker, by paying one penny only for searching the books. If you insert this, I shall address you again, and let you into some of the tricks played off upon pawnbrokers Audi alteram partem is but fair. ONE OUT OF THREE.

BRAVERY AND BLACKING.

He is a brave man who makes good blacking one who does not stick at trifles: he who buys his blacking ready made, is more likely to have a good article than he who makes it him self,-not that the latter cannot make it equally good, but his heart fails him in the application of that ingredient upon which its shining qualities chiefly depend. This subject gains additional interest from the circumstance of a flaming orator having just entered the lists with Day and Martin; and there are few persons who will charge our ex-radical with want of courage or perseverance. Now for the blacking secret. Take of ivory black, two ounces; of sugar, one ounce and a half; of sweet oil, one table-spoonful; of vinegar, a pint and a half; of VITRIOL, an ounce. These are the ingredients, and thus are they mixed? Work the, black, with some vinegar, well together in the first instance into a thick paste; then work the oil

the

into it; simmer the vinegar and the sugar together; stir it all up; then, if your courage fail you not, pour in the vitriol, and keep your bottles corked: this is the recipe for the real Day and Martin's, and the new manufacture of Mr. Hunt. It will afford an instant beautiful and durable jet polish; But its effects upon the leather, and the stitches of the boots and shoes, we leave to the consciences of the blacking-makers, and the admiration of the sons of St. Crispin.

AMUSEMENTS.

MAXIMS OF MR. O'DOHERTY.
(Continued from p. 110).

Maxim Thirty-second. Never take lobster-sauce to salmon ; it is mere painting of the lily, or, I should rather say, of the rose. The only true sauce for salmon is vinegar, mustard, Cayenne pepper, and parsley. Try this once, my dear Dr. Kitchener, and I have no hesitation in betting three ten-pennies that you ker will never depart from it again while

the breath of gastronomy is in your TH nostrils. As for the lobster, either make soup of him, or eat him cold =(with cucumber) at supper.

Maxim Thirty-third.

I talked in the last maxim of cold lobster for supper; but this requires explanation. If by accident you have dined in a quiet way, and deferred for once the main business of existence until the night, then eat cold lobsters, cold beef, or cold anything you like for supper; but in the ordinary case, when a man has already got his two bottles, or perhaps three under his belt, depend on it, the supper of that man should be hot-hothot

Nunquam aliud Natura, aliud Sapientia docet."

Such is my simple view of the matter; but a friend at my elbow, who is always for refining on things, says, that the philosophical rule is this: "When you have been drinking cold wine or cold punch, your supper ought to be a devil, or at least something

partaking of the devil character; and, on the other hand, when you have been swallowing mulled wine, or hot punch, or hot toddy, something cold, with vinegar, sallad, &c. should form the supper." I have given you my friend's theory in his own words. If men of sense would but communicate the results of their different experiments to the public, we should soon have abundant data for the settlement of all these disputes.

Maxim Thirty-fourth,

It is a common thing to hear big wigs prosing against drinking, as "a principal source of the evil that we see in this world." I heard a very big wig say so myself the other day from the bench, and we have all heard the same cant, ad nauseam usque, from the pulpit. There cannot, however, be a more egregious mistake. Had Voltaire, Robespierre, Buonaparte, Talleyrand, &c. been all a set of jolly boozing lads, what a mass of sin and horror, of blasphemy, uproar, blood-thirsty revolution, wars, battles, sieges, butcherings, rayishings, &c. &c. &c. in France, Germany, Egypt, Spain, Sicily, Syria, North America, Portugal, &c. had been spared within the last twenty or thirty years! Had Mahomet been a comfortable, social, good fellow, devotedly fond of his pipe and pot, would not the world have avoided the whole of that humbug of Islamism?-a superstition, reader, that has chained up and degraded the intellect of man in so many of the finest districts of the globe, during the space of so many long centuries. Is it not manifest, that if Southey had been a greater dealer in quarts, his trade would have been more limited as to quartos? It is clear, then, that loyalty, religion, and literature, have had occasion, one and all of them, to bemoan not the wine-sop, but the milk-sop, propensities of their most deadly foes.

Maxim Thirty-fifth.

In making our estimate of a man's character, we should always lay entirely out of view whatever has any connexion with "the womankind." In fact, we all are, or have been, or

shall be; or, if this be too much, we all at least might, could, would, or should, be-Fools quoad hoc. I wish this were the worst of it--but enough.

Maxim Thirty-sixth.

The next best thing to a really good woman, is a really good-natured

one.

Maxim Thirty-seventh.

The next worst thing to a really bad man (in other words a knave), is a really good-natured man (in other words a fool.)

Maxim Thirty-eighth.

A fool admires likeness to himself; but, except in the case of fools, people fall in love with something unlike themselves a tall man with a short woman-a little man with a strapper --fair people with dark--and so on.

Maxim Thirty-ninth.

A married woman commonly falls in love with a man as unlike her husband as is possible-but a widow very often marries a man extremely resembling the defunct. The reason is obvious.

Maxim Fortieth.

You may always ascertain whether you are in a city or a village, by finding out whether the inhabitants do or do not care for or speak about ANYTHING three days after it has happened.

Maxim Forty-first.

There are four kinds of men,-the Whig who has always been a Whig -the Tory who has once been a Whig-the Whig who has once been a Tory, and the Tory who has always been a Tory. Of these I drink willingly only with the last,-considering the first as a fool, the second as a knave, and the third as both a fool and a knave; but if I must choose among the others, give me the mere fool.

Maxim Forty-second.

Never boozify a second time with the man whom you have seen niisbehave himself in his cups. I have seen a great deal of life, and I stake myself upon the assertion, that no man ever says or does that brutal

thing when drunk, which he would not also say or do when sober, if he durst.

Maxim Forty-third.

In literature and in love we generally begin in bad taste. I myself wrote very pompous verses at twenty, and my first flame was a flaunting, airy, artificial attitudinizer, several years older than myself. By means of experience we educate our ima-as gination, and become sensible to the charm of the simple and the unaffected, par both in belles and belles-lettersYour septuagenarian of accomplished taste discards epithets with religious scrupulosity, and prefers an innocent g blushing maiden of sixteen to all the blazing duchesses of St. James's.

Maxim Forty-fourth.

The

Nothing is more disgusting tha the coram publico endearments in which new-married people so fre quently indulge themselves. thing is obviously indecent; but this I could overlook, were it not also the perfection of folly and imbecility. No wise man counts his coin in the pre sence of those who, for aught knows, may be thieves-and no good sportsman permits the pup to do that for which the dog must be corrected. (To be continued).

COOKERY.

TO BOIL CALF'S HEAD.

Clean it very nicely, and soak it in water, that it may look very white; take out the tongue to salt, and the brains to make a little dish. Boil the head extremely tender; then strew it over with crums and chopped parsley, and brown them; or, if liked better, leave one side plain. Bacon and

greens are to be served to eat with it. The brains must be boiled; and then mixed with melted butter, scalded sage chopped, pepper, and

salt.

be

If any of the head is left, it may hashed next day, and a few slices of bacon just warmed and put round.

Cold calf's head eats well if grilled.

To hash Calf's Head. When half boiled, cut off the meat in slices, half an inch thick, and two or three inches long: brown some butter, flour, and sliced onion, and throw in the slices with some good gravy, truffles, and morels; give it one boil, and skim it well, and set it in a moderate heat to simmer till very tender.

Season with pepper, salt, and Cayenne, at first; and ten minutes before serving, throw in some shred parsley, and a very small bit of tarragon and knotted marjoram, cut as fine as possible; just before you serve, add the squeeze of a lemon. Forcemeat-balls, and bits of bacon, rolled round.

Another way.-Boil the head almost enough, and take the meat of the best side neatly off the bone with a sharp knife; lay this into a small dish, wash it over with the yolks of two eggs, and cover it with crums, a few herbs nicely shred, a little pepper and salt, and a grate of nutmeg, all mixed together first. Set the dish before the fire; and keep turning it now and then, that all parts of the head may be equally brown. In the mean time slice the remainder of the head and the tongue, but first peel the tongue; put a pint of good gravy into a pan, with an onion, a small bunch of herbs (consisting of parsley, basil, savoury, tarragon, knotted marjoram, and a little thyme), a little salt and Cayenne, a shallot, a glass of sherry, and a little oyster liquor. Boil this for a few minutes, and strain it upon the meat, which should be dredged with some flour. Add some mushrooms either fresh or pickled, a few truffles and morels, and two spoonsful of catsup; then beat up half the brains, and put this to the rest with a bit of butter and flour. Simmer the whole.

Beat the other part of the brains with shred lemon-peel, a little nutmeg and mace, some parsley shred, and an egg. Then fry it in little cakes of a beautiful yellow-brown. Dip some oysters into the yolk of an egg, and do the same; and also some relishing forcemeat-balls, made as for mockturtle. Garnish with these, and small

bits of bacon just made hot before the fire.

Calf's Head fricasseed.

Clean and half-boil a head; cut the meat into small bits, and put it into a tosser, with a little gravy made of the bones, some of the water it was boiled in, a bunch of sweet herbs, an onion, and a blade of mace. If you have any young cockrels in the house, use the cockscombs; but first boil them tender, and blanch them; or a sweetbread will do as well. Season the gravy with a little pepper, nutmeg, and salt, rub down some flour and butter, and give all a boil together; then take out the herbs, and onion, and add a little cup of cream, but do not boil it in.

Serve with small bits of bacon rolled round, and balls.

To collar Calf's Head.

Scald the skin off a fine head, clean it nicely, and take out the brains. Boil it tender enough to remove the bones: then have ready a good quantity of chopped parsley, mace, nutmeg, salt, and white pepper, mixed well: season it high with these; lay the parsley in a thick layer, then a quantity of thick slices of fine ham, or a beautiful-coloured tongue skinned, and then the yolks of six nice yellow eggs stuck here and there about. Roll the head quite close, and tie it up as tight as you can. Boil it, and then lay a weight on it.

A cloth must be put under the tape, as for other collars.

USEFUL RECEIPTS.

TO MAKE CHERRY BRANDY.

Take six dozen pounds of cherries, half red and half black; mash or squeeze them to pieces with your hands, and put to them three gallons of brandy, letting them stand steeping twenty-four hours; then put the mashed cherries and liquor, a little at a time, into a canvas bag, and press it as long as any juice will run; sweeten it to your taste; put it into a proper vessel; let it stand a month, and bottle it off. Put a lump of loafsugar into every bottle.

BEEF A-LA-MODE. Take a small buttock of beef, or leg-of-mutton piece, or a piece of buttock of beef, a dozen of cloves, eight blades of mace, and some allspice beaten fine; chop a large handful of parsley, and all sorts of herbs fine; cut bacon as for beef à-la-daub, and put them in the spice and herbs, with some pepper and salt, and thrust a large pin through the beef; put it in a pot, and cover it with water; chop four large onions, and four blades of garlick very fine, six bay-leaves, and a handful of champignons; put all in the pot with a pint of porter or ale, and half a pint of red wine; cover the pot close, and stew it for six hours, according to the size of the piece; if a large piece, eight hours; then take it out, put it in a dish, cover it close, and keep it hot; take the gravy, and skim all the fat off; strain it through a sieve, pick out the champignons, and put them in the gravy; season with Cayenne pepper and salt, and boil it fifteen minutes; then put the beef into a soup dish, and the gravy over it; or put it into a deep dish, with all the gravy into another: when cold, cut it into slices, and put some of the gravy round it, which will be of a strong jelly.

DOMESTIC MEDICINE.

TONIC TINCTURE.

Peruvian bark, bruised, one ounce and a half; orange peel, bruised, one ounce; brandy, or proof spirit, one pint.

Let these ingredients steep for ten days, shaking the bottle every day; let it remain quiet two days, and then decant the clear liquor.

Dose--one teaspoonful in a wineglass of water twice a day, when you feel languid, i. e. when the stomach is empty, about an hour before dinner, and in the evening. Twenty grains of the powder of bark may be added to it occasionally. If you do not like the trouble of making this, get two ounces of tincture of Peruvian bark, one ounce and a half of tincture

of orange peel, and to this ya add two drachms of tincta fi muriati: Mix. The dosespoonful in a wine-glass of we

To this agreeable aromatic r we are under personal obless for frequently putting our s into good temper, and procuria good appetite and good digestion

In low nervous affections, ari from a languid circulation---and » the stomach is in a state of sh debility from age, intemperance other causes, this is a most accepe restorative.

N. B-Tea made with dried bruised Seville orange-peel ( same manner as common tea), drank with milk and sugar, has taken for breakfast by nervous dyspeptic persons with great benet

STOMACHIC TINCTURE.

Two ounces of CASCARILLA ba (bruised), or dried ORANGE PE or COLOMBA ROOT, infused for fortnight in a pint of brandy, give you the tinctures called by the

names.

Dose---one or two teaspoons in a wine-glass of water.

NOTICE TO CORRESPONDENTS. SATIRICUS shall be considered. "NEITHER PAWNBROKER NOR BAKER argues on false premises; his letter is therefore inadmissible.

"Ceres' " letter on the Mad Bakers" Epistles shall be attended to MARTIN's letter on Muzzing Bat dogs in the Dog-days, has been rece! too late for insertion in our present Number.

The queries of a correspondentre garding" City Apprentices" have beet inislaid. We request another letter" the subject, and shall reply to it.

T. S.-We ought to be ranked the gulls if we inserted his advertisik, letter.

Communications (post_paid) to be a dressed to the Editor, at

THE PUBLISHERS,
KNIGHT AND LACEY,

55, Paternoster-Row, Londen.

T. C. Hansard, Paternoster-Row Prese