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TO MAKE GINGER BEERS To every gallon of spring water add one ounce of sliced white ginger, one pound of common loaf sugar, and two ounces of lemon-juice; boil the mixture nearly an hour, and take off the scum; then run it through a hair sieve into a tub, and when cool (at 70°), add yeast in the proportion of half a pint to nine gallons; keep it in a temperate situation two days,

during which it may be stirred six or Freight times; then put it into a cask, 8th which must be kept full, and the

yeast taken off at the bung-hole with ad a spoon. In a fortnight add half a a pint of fining (isinglass picked and dssteeped in beer) to nine gallons, which odwill, if it has been properly fermented, est, clear it by ascent. The cask must

be kept full, and the rising particles taken off at the bung-holes. When ghfine (which may be expected in twenty-four hours), bottle it, cork it pre well, and in summer it will be ripe and fit to drink in a fortnight.

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TO FRESERVE FISH EITHER WITH SALT OR SUGAR.

The latter plan has been lately adopted with success. In salting, you must sprinkle it lightly, and hang it in a cold place; but if you use sugar, a very small quantity is sufficient: one table spoonful of brown sugar is enough for a salmon of five or six pounds weight. It is only necessary to open the fish, apply the sugar down the back-bone, and rub a little on the sides. Soles, whitings, had docks, and all flat fish, may be lightly sprinkled; they will keep longer than with salt. This process is particularly valuable in making what is called Rippered Salmon; and the fish preserved in this manner, are far superior in quality and flavour to those which are salted or smoked. If desired, as much salt or s salt-petre may be used as to give the taste that may be required. After this, it is only necessary to wipe and ventilate it occasionally, to prevent mouldiness.

BUGS DESTROYED BY STEAM. Steam is found to be an effectual means of destroying this noxious Insect. It is only requisite to expose

the place where they herd for a short time to the action of steam; the more the water boils, the better; it killls the eggs, as well as the vermin. The employment of this method is both convenient and cleanly.

REMEDIES AGAINST FLEAS.

Fumigation with brimstone, or the fresh leaves of penny-royal sewed in a bag, and laid in the bed, will have the desired effect.

то REMOVE HERBS AND FLOWERS IN THE SUMMER.

If you have occasion to transplant in the summer season, let it be in the evening, after the heat has passed; plant and water the same immediately, and there will be no danger from the heat next day; but be careful in digging up the earth that you do not break any of the young shoots, as the sap exudes out of the same, to the great danger of the plants.

DOMESTIC MEDICINE.

CHEWING a bit of orange-peel twice a day when the stomach is empty, will be found very grateful and strengthening to it.

CURE FOR THE TOOTH-ACHE.

To a table-spoonful of any kind of spirits, add the same quantity of sharp vinegar, and a tea-spoonful of common salt; mix them well together; hold the liquid in the mouth, so that it can enter the cavity of the tooth. It will give almost instantaneous relief.

HOW TO CURE A COLD.

Take a pint of whey made by vinegar, and add to it four grains of nitre, and go into bed; tie up the head and ears warmly, and as you are about to lay down, drink the abovementioned whey, as hot as it can be made. Take care not to kick the clothes off during the night, when the perspiration comes on; and when rising, observe to change your shirt quickly, and put on the head another

ECONOMY, OR HOW TO MAKE A LEG

OF MUTTON LAST A WEEK.

As Sunday is a feast-day boasted,
I like a leg of mutton roasted;
On Monday then my taste to tickle,
I eat part cold, with Indian pickle;
On Tuesday hash it, gravy made,
Some sippets round the dish first laid;
On Wednesday broil it, with due care,
Some mash'd potatoes to prepare;
On Thursday make a seasoned pie,
Or else some slices nicely fry:
And that it may the longer last,
Then Friday I pronounce a fast;
On Saturday, when cash runs narrow,
I crack the bone, and eat the marrow;
And then that nought be thrown away,
The rest I give to my dog Tray.

C

THE MARKETS. Rogues in Grain. DURING the last week the supply of grain in Mark-lane, for sale, has been large. The advices received from every part of the empire, represent the appearance in the fields in the most favourable light; and the people, who labour for the production of the necessaries and luxuries of life to others, have consequently the prospect of a most abundant supply of all that is necessary to their own comforts and necessities. Notwithstanding a large supply of grain, and notwithstanding the bountiful prospect of the fields, neither the consumers nor the growers, however, are permitted to reap the advantages which are placed before them. A monopoly, or rather a practice exists in the mealing trade, which is destructive to the interests of all classes of society, save that which participates in the supply of bakers with flour. A few paltry samples of wheat are sold at large prices, because without this sacrifice on the part of the mealmen, the price of town-made flour must be fixed at 50s. instead of 60s. per sack, whilst the great bulk of wheat on sale is absolutely without buyers. The mealmen, by high prices, thus limit the consumption of flour at a time when wheat is unsaleable in Mark-lane. The people are compelled to pay 24d. per pound for bread, at the same time that the farmer cannot find a market for his wheat. In fact, the trade of flour is almost as close as any of the chartered monopolies, and it really becomes a duty which the government owes as well to the agricultural interest, as to the public at large to interfere, and by some measure bring flour to a public competition, or, as formerly, fix the price of bread from the average price of sound wheat-" All England cries aloud."

Great fluctuations have taken place this week in the fish-market; salmon has raised in one day from two shillings to seven-pence the pound. One general remark we may make equally applicable to the fish and flour market; the bumbaree's keep up the price of fish as well as flour. Prime parts

of beef, this week, are 7d. and 8d. per lb.; veal up to 10d., as it does not keep this weather; pork 8d. and mutton 7d. Fruit and vegetables come in rapidly.

Having nothing further, this week, to remark on the markets generally, we present our readers with some interesting extracts respecting them in olden time.

Curious Memoranda of their former State, Prices, &c. of London Markets.

The markets of London, before the Great Fire, were few to what they are at present, and embraced the sale of various articles besides provisions. Cheapside, the principal and most ancient, was, in very old times, chiefly occupied by mercers, whose stalls and sheds stood on the south side, and were called the "Mercery." Here the countryman in Lydgate's ballad of London Lickpenny, written in Henry the Fifth's reign, tells us, he was called on to buy fine lawn, Paris thread, cotton rembla, and cloth: he speaks of no silks, and other similar commodities. The goldsmiths succeeded the mercers on this spot in 1491, whose shops Maitland tells us, made "a glorious appearance, reaching from the Old Change to Bucklersbury, exclusive of four shops only in all that, space." The centre of the street, before the civil wars, seems to have been appropriated to the sale of articles common in our modern markets, which were exposed at some little distance from the Cross, by Woodstreet end. "The Sisters of the Fraternity," says the scarce tract, called "Dagon; or the taking down of Cheapside Crosse," (and in which that monument is supposed to speak), "will not come near me, but go about by Watling-street, and come in againe by Souper-lane to buy their provision of the market folkes." Honey-lane market succeeded Cheapside for the sale of provisions, on the rebuilding of London, and is sometimes called Cheapside market by old topographical writers. East-cheap, the other cheap market of the metropolis, is described in the ballad alluded to, as

the quarter set apart for good eating and jollity. "The cooks here cried hot ribs of beef roasted, pies well baked, and other victuals; there was clattering of pewter-pots, harp, pipe, and sauterie.' That it was not deficient in taverns near the same time, the Boar's Head, immortalized by Shakspeare, is sufficient evidence, which was only one of several others situated on this spot.

Newgate market is one of very ancient standing, and partly gave name to the parish in which it was situated, which was called "St. Nicholas Westmacer, or in the Shambles." The rent of a stall or shed here, is stated, in a lease of St. Giles's hospital, dated 38th Hen. III. to have been 6s. a-year; and in the 4th of Edward I., of two stalls in West Chepe, 3s. 8d. a-year. It seems, at this period only to have been occupied by butchers, but was afterwards used for the sale of corn and meal, as well as meat, for the reception of which former there was a house in Newgate-street, with sheds or standings extending east and west from it. To the inhabitant of London who is acquainted with the width of Newgate-street, it is unnecessary to paint the confusion and filth which must have prevailed there during the hours when the place was most frequented; the constant obstructions arising from obstinate drivers, confined to a space too narrow to turn in; the damage arising to the stalls and passengers, and the dirt occasionally thrown by the wheels over meat and vegetables.

The

Londoner of the present day must deem the fatal accident fortunate that consigned ancient London to oblivion, and with it the plague and all its horrors. The ground of the present Newgate market was conveyed to the city of London, by the Dean and Chapter of St. Paul's, in 1749, for 40 years, at 41. per annum, It is 194 feet in length, and 148 feet in breadth.

Corn-hill was originally the great city market for all kinds of grain, which hence, and from the high ground it stood on, assumed that name. The dealers in this commo

dity had their standings in the middle of the street, while the houses on its sides were occupied by the venders of old apparel, and household stuff, some of whom appear to have been not more scrupulous whether the articles they purchased were honestly come by, than many of the modern traders in these kinds of goods; for the countryman in Lydgate's ballad alluded to, informs us he was here forced to buy his own hood, which had been stolen from him in Westminster-hall.

In the year 1522, according to Stowe, Cornhill market was used occasionally by the Rippers of Rye and other places, for the sale of fish. In 1533, the foreign butchers, who had for a long time before had their standings in the high street of Limestreet Ward, twice a-week, were settled in Cornhill market, subject to the payment of a certain rent to the city for standing there.

An Act of Parliament soon afterwards passed for the better regulation of this particular class of tradesmen, furnishes us with the prices of butchers' meat at this early period. According to it, all butchers and others were to sell their beef and mutton by weight; the beef not above a halfpenny a pound; and the mutton, a halfpenny half farthing. Cheap as this now seems, it was then thought dear; for before that time, we are told by the same author, that a fat ox was sold in London for 26s. 8d. at the most; a fat wether for 3s. 4d.; a fat calf for the like price; a fat lamb for 12d.; pieces of beef, weighing two pounds and a half, at the least, or three pounds, or better, were sold for a penny on every butcher's stall in London, and of those pieces of beef, thirteen or fourteen for 12d.; fat mutton for 8d. the quarter; and one hundred weight of beef for 4s. 8d., at the dearest time.

The number of butchers then in the city and suburbs, was not supposed to exceed 120; of which every one was calculated to kill six oxen a-piece weekly, making in 46 weeks, 3,120 oxen, or 720 oxen weekly. (To be continued.}