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into a brown stone pan; set the broth where it will cool quickly; put the meat into a sieve, let it drain, and make potted beef of it, or it will be very acceptable to many poor families. Next day remove every particle of fat from the top of it, and pour it through a tammis or fine sieve as quietly as possible into a stewpan, taking care not to let any of the settlings at the bottom of the stone pan go into the stewpan, which should be of thick copper, perfectly well tinned; add a quarter of an ounce of whole black pepper to it; let it boil briskly, with the stewpan uncovered, on a quick fire: if any scum rises, take it off with a skimmer; when it begins to thicken, and is reduced to about a quart, put it into a smaller stewpan; set it over a gentler fire, till it be reduced to the thickness of a very thick syrup; take care that it does not burn: a moment's inattention now will lose you all your labour, and the soup will be spoiled: take a little of it out in a spoon, and let it cool; if it sets into strong jelly, it is done enough; if it does not, boil it a little longer till it does: have ready some little pots, such as are used for potted meats, about an inch and a half deep, taking care that they are quite dry: we recommend it to be kept in these pots, if it be for home consumption (the less it is reduced, the better is the flavour of the soup),if it be sufficiently concentrated, it will keep for six months; if you wish to preserve it longer, put it into such bladders as are used for German sausages; or, if you prefer it in the form of cakes, pour it into a dish about a quarter of an inch deep; when it is cold, turn it out, and weigh the cake, and divide it with a paste-cutter into pieces of half an ounce and an ounce each; place them in a warm room, and turn them frequently till they are thoroughly dried; this will take a week or ten days; turn them twice a day when well hardened, if kept in a dry place, they may be preserved for several years in any climate.

This extract of meat makes excellent "Tablettes de Bouillon" for persons-obliged to endure long fasting.

N. B.-The uses of this concentrated essence of meat are numerous. It is equally economical and convenient for making extempore broths, sauces and gravies for hashed or stewed meat, game, poultry, &c.

If you have time and opportunity, as there is no seasoning in the soup, either of roots, herbs, or spice, boil an onion with or without a bit of parsley, and sweet herbs, and a few corns of allspice, or other spice, in the water you melt the soup in, which may be flavoured with mushroom catsup, or eschalot wine, essence of sweet herbs, savoury spice, essence of celery, &c. or zest; these may be combined in the proportions most agreeable to the palate of the eater, and are as portable as portable soup, for a very small portion will flavour a pint.

USEFUL. RECEIPTS.

TO DESTROY SLUGS, FATTEN DUCKS, AND PRESERVE WHEAT.

Collect a number of lean ducks, keep them all day without food, and turn them into the fields towards evening; each duck would devour the slugs much faster than a man could collect them, and they would soon get very fat for market.

TO WHITE WASH.

Put some lumps of quick-lime into a bucket of cold water, and stir it about till dissolved and mixed, after which a brush, with a large head, and a long handle to reach the ceiling of the room, is used to spread it thinly on the walls, &c. When dry, it is beautifully white, but its known cheapness has induced the plasterers to substitute a mixture of glue, size, and whiting, for the houses of their opulent customers; and this, when once used, precludes the employment of lime-washing ever after; for the latter, when laid on whiting, becomes yellow.

White-washing is an admirable manner of rendering the dwellings of the poor clean and wholesome.

PRESERVES.

ORANGE MARMALADE.

Take the clearest Seville oranges, cut them in two, take out the pulp and juice, and pick out the seeds and skins; boil the rinds, very tender, changing the water three times whilst they are boiling; then pound them, with the pulp and juice, in a mortar. Put them into a preserving-pan, with rather less than their weight of sugar: say about the proportion of two pounds of fruit to one pound and a half of sugar. Use either loaf or

East India sugar. Set it on a slow fire, and boil it sixty minutes; put it into pots, and tie them down as usual.

TO PRESERVE APRICOTS OR PLUMS GREEN.

Take the fruit before they have stones in them, which you may know by putting a pin through them, and coddle them in many waters, with vine-leaves, till they are green; then peel them, and let them coddle again. Make a syrup of a pint of water to a pound and a quarter of sugar, put them in it, set them on the fire to boil slowly, till they are clear, and skim them often; they will be very green. Put them in jars for use.

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THE MARKETS

CONTENTS.

242

Modern Markets, No. IV. (Leadenhall) it. Laws relating to Landlords and Tenants 243 Recollections of Stepney............. 244 Cheap Method of Covering Roofs, equal

.........

to Slate................... 246 The Road to Riches.................... ib. Knights of the Comb ................. 247 The Hedgehog no Milksop............ 248 Of Painting Japan Work ........................ 249 Fire and Water Companies............ ib. How to Catch and How to Cure a Cold ib, How to Escape from a Mad Bull ...... ib. Important to some .................... 250 A Prophecy

ANNALS OF GULLING, No. XVI.

-Taxes and Produce-Eating-houses -Pownal Terrace-Aldgate Pump & Company-Penny-yard Calico Gulling A Baker's Way of Growing a Shoulder of Mntton-Questions and Answers

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........... 252

Reflections, Maxims, &c. ............ ib

Gardening, Horticulture. &c. To ma
nage the Wheat Harvest ............ 259
COOKERY-Mutton Chops delicately
Stewed, and good Mutton Broth...... 254
USEFUL RECEIPTS-To Restore the
Blackness of Old Leather Chairs, &c.
-ToVarnish Drawings and Card-work
-To Make Camp Paper, with which
to Write without Pen, Ink, or Pencil
-A Cement for Broken Glasses, &c., ib
PRESERVES-To Preserve Green. Cod.
lings-To Preserve Apricots whole-
To Preserve Raspberries-Red and
Black Currant-jelly, without Boiling 255
PICKLES-To Pickle Nasturtiums-Lo
make Mangoes-India Pickle....
ENGLISH WINES - Parsnip Wine -
Ginger Wine
DOMESTIC MEDICINE--Remedy for
the Bowel Complaint-A Useful Hint ib.
POETRY-A Man and a Flea......... ib.
Notice to Correspondents.............. ib.

R

ib.

256

THE MARKETS.

THE mealing trade is completely stagnant. Long faces in Mark-lane: all sellers-no buyers: willing to sell at a reduction of five shillings per quarter from last week's prices. Flour is still quoted at 60s. per sack, but it must come down.

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The meat market has not been operated upon by the declining prices of corn so much as might be expected, but it must be affected: it is an old saying, and true, "Down corn down horn."

Prices, however, have kept up this week to our last quotations. Barnet, on Monday, was crowded with pigs, which fetched a good price: they will come into the market as soon as this sultry weather changes. FISH-Little at market, and few buyers.

POULTRY.-Plenty and cheap. BREAD.-Still 10d. to those who choose to pay as much; the same article may, however, be had at 8§d.

MODERN MARKETS.-NO. IV.

Leadenhall Market.

In ancient times here stood a monastery, some vestiges of which are still to be seen in several places. Various legends are extant, not much to the credit of the shaven and shorn of olden time; and scandal therewith associates the then adjacent convent of St. Helen's. What the monks of Leadenhall had to do with the nuns of St. Helen's, or the nuns of St. Helen's had to do with the monks of Leadenhall, we leave to more learned and licentious pens: our business is with a much more useful class of society.

Leadenhall market is threefold: the hide and leather market-the meat market-and the poultry market the whole occupies about three ' acres of ground, and is pretty equally divided. Of the leather market we shall have occasion to treat in another Number, and under a different head. Suffice it now to say, that recent improvements in the art of tanning render some change in the laws which govern it necessary; and the present

restrictions under which the trade labours, tend much to increase the price of this very useful article. The meat market is both wholesale and retail, The wholesale meat market must yield to Newgate, but the retail yields to none in London; ergo, to none in England; ergo, to none in Europe; ergo, to none in the world. Here are two butchers' shops, where may be seen a display of meat unrivalled in the universe-of course we allude to Mr. Warmington's and to Messrs. Leyburn and Co.'s The wholesale market, or the place which the salesmen occupy, is defective in the particular which has been recently effected in Newgate market, that is, a railed inclosure, with gates to shut at night, so that the meat left on any day may remain securely hung up in the air until the next or following days. As it is, these persons who occupy stands, are obliged to pack their meat in close chests, or remore it, much to the danger of its sweetness at this time

of the year. The poultry market

excels any other in London, both for live and dead birds; and the number of rabbits sold here are incredible. London is chiefly supplied with eggs from this market, the greater nunber of which are imported frem France. The great competition in this part of the market tends to keep the price of the poultry within decent limits. But there are some roguish tricks played off even here; rooks are sometimes sold for pigeons, and large Muscovy ducks for geese. This market, like most others, to be understood, should be seen early in the morning: one half the cockneys have no conception of the London markets; they lie snoring in bed when the traffic is at its zenith. Get up, and look about you: buy your dinner before you eat your breakfast -you will save the price of the first meal, and get a good appetite in the bargain.

Besides the butchers, poulterers, and cheesemongers, there are several good fishmongers shops, two of which certainly rival any in London. There is a dearth of green-grocers

here.

LAWS RELATING TO LANDLORDS AND TENANTS.

(Continued from p. 229). Recovery of Rent by Distress.

Rent is recoverable by action of debt, at common law; but the general remedy is distress. This remedy is given by various statutes, to recover penalties, and sundry other duties, and is an effectual, speedy, and universal method of recovering rent in

arrear.

Distress is the taking of goods and chattels out of the possession of the tenant, to procure satisfaction for the non-payment of rent. A distress for rent, therefore, must be for rent in arrear, and cannot be made at the day upon which the rent becomes due.

A distress cannot be made by the landlord after the rent is tendered to him; and if the rent be tendered whilst the distress is making, or after it be taken, so as the goods are not impounded, the landlord must deliver up the distress.

A distress for rent must not be taken after dark, before sun-rise, nor on Sunday.

Household, and such other goods and effects as are liable to be damaged by the weather, must be secured in a covered place; for if any are injured, they must be made good by the landlord.

The distrainer cannot work or use the thing distrained, but the owner may make profit of it at his pleasure.

Milch kine may, however, be milked by the distrainer, because that may be necessary.

Á landlord could not formerly distrain for rent due upon any lease determined, only during the term; but since the statute of 8 Anne, c. 14, it is lawful to distrain for six months after the term is expired, if the tenant is still in possession, and the landlord's title remains good.

Distress made by the landlord, should be for the whole of his rent at once, not a part at one time and the remainder at another, if there was at first a sufficiency; but if he should mistake in the value of the things, and not take enough, he or his

agent may make a second distress, to make up the deficiency.

If there be two or more tenements let to one tenant, for different terms, and there be arrears on two or more of them, the landlord must distrain for each distinct rent separately.

If a landlord or his agent commits any irregularity or unlawful act, in making distress for rent justly due, the distress itself shall not be deemed unlawful; full satisfaction for the damage received therefrom shall be given to the party injured, with full costs of suit and no more, in an action of trespass, or on the case; if a full recompence be tendered to the tenant for such trespass before the action is commenced, he is bound to accept it, or the action will be laid aside.

If distress and sale is made for rent pretended to be in arrear, and it is proved no rent is in arrear, or due, the person so injured may recover, with full costs of suit, double the value of such goods distrained.

A tenant cannot touch goods impounded, though they be distrained without a cause; for they are then in the hands of the law; but he may rescue them if not impounded.

Where any goods shall be distrained for rent, and the goods shall not be replevied within five days from such distress and notice thereof (with the cause of distress left on the premises) the person distraining may, with the constable of the place, have the goods appraised by two appraisers, sworn by the constable for the purpose, and after such appraisement, may sell them to the best advantage, and take the rent and all expences, leaving the overplus in the hands of the constable, for the owner's use.

A landlord may distrain whatever he finds on the premises, although not the property of his tenant; except it be such things as are for the maintenance and benefit of trade, such as the materials in a weaver's shop, for making cloth, cloth or garments in a tailor's shop; sacks of corn or meal in a mill, &c.

A person cannot distrain one or two horses in a cart, without also taking the cart and if a man be in the cart, not even these (1 Vent. 86). Nor

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