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Make a savoury fish jelly, and put some into the bottom of a deep small dish; when cold, lay the cray-fish with their back downwards, and pour more jelly over them. Turn out when cold.

To butter Prawns or Shrimps. Take them out of the shells, and warm them with a little good gravy, a bit of butter and flour, a scrape of nutmeg, salt, and pepper; simmer a minute or two, and serve with sippets; or with a cream-sauce, instead of brown.

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TO DESTROY INSECTS ON PLANTS.

Tie up some flour of sulphur in a piece of muslin or fine linen, and with this the leaves of young shoots of plants should be dusted, or it may be thrown on them by means of a common swan's-down puff, or even by a dredging box.

Sulphur acts powerfully against the whole tribe of insects and worms which infest and prey on vegetables. It has also been found to promote the health of plants on which it was sprinkled; and peach trees, in particular, have been remarkably improved by it, and seemed to absorb it. It has been likewise ascertained, that it perceptibly increases verdure, and other healthful appearances; for the quantity of new shoots and leaves formed subsequently to the operation, and having no sulphur on their surfaces, served as a kind of comparative index, and pointed out distinctly the accumulation of health.

TO MAKE RAISIN WINE EQUAL TO

SHERRY.

Let the raisins be well washed, and picked from the stalks; to every

pound thus prepared and chopped, add one quart of water, which has been boiled, and has stood till cold. Let the whole remain in the vessel for a month, being frequently stirred during the time. Now let the raisins be taken from the cask, and the liquor "be closely stopped in the vessel. In the course of a month let it be racked into another vessel, leaving all the sediment behind, which must be repeated till it become fine, when add to every ten gallons, six pounds of fine sugar, and one dozen of Seville oranges, the rinds being pared very thin, and infused in two quarts of brandy, which should be added to the liquor at its last racking. Let the whole stand three months in the cask, when it will be fit for bottling: it should remain in bottles twelve months.

To give it the flavour of Madeira, when it is in the cask put in a couple of green citrons, and let them remain till the wine be bottled.

TO MAKE HUNGARY WATER.

Take of the flowery top, with the leaves and flowers of rosemary, four teen pounds; rectified spirit, eleven gallons and a half; water, one gallon; distil off ten gallons by a moderate

fire.

Note. This is called Hungary Water, from its being first made for a Hungarian Prince.

CINNAMON CORDIAL.

Take 8 pounds of fine cinnamon, bruised; 17 gallons of clear rectified spirit, and 2 gallons of water. Put them into the still, and digest them 24 hours by a gentle heat; after which, draw off 16 gallons by a pretty strong heat.

TO PICKLE WALNUTS.

Gather walnuts before the shells begin to form, which may be known by running a pin in near the stalk, when the shell first begins to get hard. Pick off the stalks, and put them into a jar; boil the best white-wine vinegar, with a table-spoonful of salt; to a quart of vinegar, add pepper-corns, ginger, and slices of horse-radish; pour it boiling hot upon the walnuts;

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when cold, tie them down with bladder and leather: they should stand twelve-months before they are used.

If the spice is bruised before it is put in, and boiled in the vinegar, half the quantity is sufficient to what it would be if put in whole; mace and cloves may be added, but they are not necessary. When the walnuts are all used, boil up the vinegar with some anchovies, a little garlic, and a few cloves; the proportion is one pound of anchovies to a gallon of vinegar, one ounce of cloves, and four cloves of garlic; strain it; when cold, bottle it for use. Cork it close, and tie it down with bladder and leather : a spoonful of it, with melted butter, makes excellent sauce for fish; it is also a great improvement to any kind of brown gravy or hashed meat.

METHOD OF CURING BUTTER AS

PRACTISED IN SCOTLAND.

It is well known, that butter, as it is generally cured, does not keep for any length of time, without spoiling or becoming rancid. The butter with which the metropolis is supplied, may be seen at every cheese-monger's, in the greatest variety of quality and colour; and it is too often the case, that even the worst butter is compounded with better sorts, in order to procure a sale. These practices are detestable, and should be discountenanced by the legislature. Indeed, no butter should be permitted to be sold, but such as is of the best quality when fresh, and well cured when salted, as there is hardly any article more capable of exciting disgust than butter. But to obtain a reform in this matter, it is necessary to commence with the practice of the dairy; and the following process is recommended as the best at present known: -Reduce separately to fine powder, in a dry mortar, 2 lbs. of the best or whitest common salt, 1 lb. of saltpetre, and 1 lb. of lump sugar. Sift these ingredients one above another, on two sheets of paper joined together, and then mix them well with the hands, or with a spatula. Preserve the whole in a covered jar, placed in a dry situation. When re

quired for use, one ounce of this composition is to be proportioned to every pound of butter, and the whole is to be well worked into the mass. The butter is to be packed in casks, &c. as usual.

Note.This method is practised in many parts of Scotland, and is found to preserve the butter much better than by using common salt alone. If butter made at one time be divided into two parts, and one be salted in the common way, whilst the mixture above-mentioned be worked into the other, the difference in the quality of the two will be found to be beyond all conception.

The butter cured with this preparation appears of a rich marrowy consistence and fine 'colour, and never acquires a brittle hardness, nor tastes salt; the other will be comparatively hard and brittle, approaching more nearly to the appearance of tallow, and is much salter to the taste. Butter cured by this composition has been kept three years, and was as sweet as at first; but, it must be observed, that butter thus cured, should stand, at least, three weeks or a month before it be used. If it be sooner opened, the salts are not suffi➡ ciently blended with it, and sometimes the coolness of the nitre will then be perceived, which entirely disappears afterwards.

One more observation on the preservation of butter is necessary. It is universally allowed, that a cleanli ness is indispensable; but it is not generally suspected, that butter, from being made in vessels or troughs lined with lead, or in glazed earthenware pans (which glaze is principally composed of lead), is too apt to be contaminated with particles of that deleterious metal. If the butter be in the least degree rancid, this can hardly fail to take place; and it cannot be doubted, that during the decomposi tion of the salts, the glazing is acted upon. It is better, therefore, to use tinned vessels for mixing the preservative with the butter, and to pack it either in wooden vessels, or in jars of the Vauxhall ware, which being vitrified throughout, do not require an inside glazing.

176

DOMESTIC MEDICINE.

RULES FOR EATING.

Don't eat too much at a meal if you want to live long, or live well; rather rise from table while you yet feel that you could eat more.

Don't drink much at meals; half a pint of fluid is enough.

Don't breakfast on mere bread and butter and tea, but eat eggs or meat.

The flesh of full-grown animals is the most easy of digestion; veal, lamb, and all young animals, as well as fish, are slow of digestion.

Biscuit and stale bread are the wholesomest.

-Cold grog, without sugar, and not much of that, is better than hot with. sugar, and much of it; dropsy, liver. complaint, and nervous debility, follow: the immoderate use of liquors..

Drink n no ale unless you know it has not been “ doctored:"

Sleep eight hours at least.

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TO CURE THE CHOLIC.

If great pain be felt in the bowels, which is somewhat relieved by pressing on them, you may safely take thirty. drops of laudanum in a wine-glass full of burnt brandy, and a little water, which will relieve you; but you must take the next morning a purgative medicine: twenty. grains of rhubarb, ten of jalop, and five of ginger, will do.

POETRY.

THE FRUITS OF PASTRY.

AN EPITAPH.

(Written on a Youth who died by over◄ eating Fruit.)

Currants have check'd the currents of my blood,

And berries brought me to be buried here;

Pears have pair'd off my body's hardihood,

And plums and plumbers spare

not one so spare.

Fain would I feign my fall-so fair a fare

Lessens not fault-yet 'tis a lesson good,

*Gilt will not long hide guilt-such thin-wash'd ware

Wears quickly, even like hopes of gratitude.

Grave o'er my grave some sentence grave and terse,

That lies not as it lies upon my

clay;

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But in some gentle strain of unstrain'd verse,

Prays all to pity a fruit-patty's

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THE BIRDS' NEST.
(From Burnet.)

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178

THE MARKETS. BEFORE We commence this article, we beg to notice an error which crept into our publication last week. Salmon is said to have raised in one day from two shillings to seven-pence the pound; it should have been VARIED from two shillings to seven-pence.

BEEF is dear; prime roasting pieces from seven-pence to nine-pence per pound; veal the same price: pork (by some said to be out of season) sixpence to eight-pence; mutton almost as dear as lamb, seven-pence to nine-pence.

.. POULTRY-Ducks five to six shillings the pair; geese six shillings each; fowls three and sixpence to five shillings each; chickens three shillings the pair; eggs six shillings the long hundred.

FISH-little at market but salmon ; and that, like pork, some will have to be out of season; at present, however, it is very fine and very cheap : if you delight in pickled salmon, buy it now, and pickle it in the orthodox way we laid down for your guidance in our eighth Number: do not delay it; in a week or two it will be too late.. A fine gill, weighing from 4 to 6 lb., will cost you seven-pence the pound. -Never take lobster-sauce to salmon; it is mere painting of the lily, or, 1 should rather say, the rose. The only true sauce for salmon is vinegar, mustard, Cayenne pepper As for and parsley; try this once. lobster, either make soup of him, or eat him cold with cucumber for supper.

OYSTERS The 5th of August introduces oysters to London. It is a saying that no one will be lucky during the year unless he or she eat oysters on this day; there can be no harm in tasting, but bear this in mind, only eat oysters when there is an R in the month. It is not because fish is really scarce that occasions so small a supply at market this week, but the smacks are "all in the oyster line," and were laying off the market for several days preceding the delivery day. "Fine oysters salute your ears in the morning; and in the evening, "Pray remember the grotto" will probably occasion you to associate the fifth of August, and fine Milton oysters to

gether. In the vegetable and fruit
market there is every thing to please
the eye and delight the palate, and all
getting cheaper and cheaper every
day.

CORN MARKET-Nothing stirring
but rogues in grain.

Curious Memoranda, &c.

(Continued from p. 163).)

Before the Fire of London, many of the city butchers had emigrated to the western side of Temple-bar, where they established themselves on the spot called "Butcher-row," (lately pulled down). Here, we are told, was to be had "beef, veal, lamb, mutton, &c.; and likewise all sorts of fish and fowls, with several herbshops." Some remains of this market, but much decayed, were to be traced till of late years, in the shops of butchers, green-grocers, and other dealers in provisions, with which one side of the street was partly filled.

The Borough-market, founded by Edward VI. stood, until the reign of George II., in the middle of the Borough High-street, and was in much request on account of its cheapness. Grace-church, or Grass-churchstreet market, had been long before famous for herbs.

Stocks-market, originally called Wool-church market, is thus de scribed in a paper published in 1705, called The Wandering Jew:

"I saw Stocks-market, all gar nished with nuts, and pears, and grapes, and golden pippins, all in rank and file most prettily. And then, on the other side, for physic herbs, there is enough to supply a whole country, from the nourishing Eringo to the destructive Savine, where a man may buy as much for a penny, as an apothecary will afford for half-a-crown, and do a man twice as much good as their specific bolusses, hipnotic draughts, sudorific haustus's, anodyne compositions, and twenty other slip-slops with hard names, which only disorder the body, put nature into convulsion, and prepare a man for the sexton: but here a man may consult a female doctor

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