comparatively with those where welltimed assistance would restore to society multitudes, who, when neglected, become too often irremovable burdens upon the public. Culpable indigence can alone find a remedy in the moral improvement of the people.

The laborious part of the community have to contend, it must be admitted, with casualties, from which the higher orders are, in a great measure, protected,-with damps and cold contracted by working in wet weather-by a want of a change of raiment-deficient bed-clothes-cold rooms and cottages-hurts-wounds ---and other accidents peculiar to their situation as out-door labourers; and, therefore, they require medical and surgical assistance more frequently than others whose occupations expose them less to the inclemency of seasons. In disposing consequently of their labour, they are not upon a par with other classes. Nothing can exced, upon many occasions, the sufferings of this useful denomination, upon which the strength, stamina, and wealth of the country depend. And, indeed, it is none of the least of the evils which attend this condition of the community, that the innocent indigence has, on most occasions, been confounded with the culpable. When parochial relief becomes necessary, there is seldom any discrimination. The virtuous labourer, broken down by temporary misfortunes, is not restored by a judicious and adequate administration of occasional aid to his former state of independent poverty, but is often forced to herd in a workhouse with the idle and the dissolute; and thus, when the virtuous and industrious poor, by misfortunes not imputable to misconduct, descend into indigence, their treatment and situation are seldom better than those who have been reduced to the same state by their vices and their crimes. The cause which produces this retrograde station is seldom considered. Innocent and criminal indigence share the same fate; and hence it follows that the morals of the poor are corrupted, particularly in large towns, through the medium of the national institutions and asylums which have been

provided for their relief and improve

ment.

(To be continued.)

UPON THE DEMORALIZATION CAUSED BY ALE-HOUSES AND PAWN BROKERS' SHOPS.

In the metropolis, and in all the cities and towns where the population is extensive, it is greatly to be lamented that a large proportion of the working classes are improvident, careless, unthinking, and dissolute in their manners. Many of those whose skill and ingenuity in mechanical employments would soon raise them to a state of independence, from the high wages they obtain, frequently spend a large portion of their time in corrupting their minds and enfeebling their bodies in ale-houses, trusting to the earnings of three or four days in the week, not only as a source of maintenance to their families, but as a fund sufficient to defray the still greater expense incurred in the alehouse. Instead of enjoying those comforts which are completely within their reach, their children often remain ragged and uneducated, and misery and wretchedness are frequently seen in their dwellings. Among the classes whose labour is less productive, requiring a more constant and uninterrupted attention, it is a melancholy truth, that, with very few exceptions, the ale-house swallows up a large proportion of the annual earnings-earnings which might produce comfort where wretchedness only is to be found; and which, in case of sickness or accident, reduces the families to a state of want, requiring parochial relief. Nor are these evil habits confined to the male labourers. It is to be lamented, that the females are not seldom parties in the waste and depravity which produces so large a portion of culpable indigence.

Looking at the average sales nccessary to support licensed publichouses, it may be fairly estimated, that in 40,000 common ale-houses (exclusive of houses of a higher description) sixteen millions sterling are expended by about two millions of labouring people, in various pro

portions, from perhaps 41. to 121., and averaging 81. a year each! A revenue to a considerable amount is no doubt obtained through this medium, but it is a revenue dearly purchased by the

state.

In the metropolis, and in all large owns, the poor are subject to another excessive burthen upon their little incomes, originating chiefly in their improvidence and total want of frugal habits or forethought, which compel great numbers to resort on every occasion to the pawnbroker's shop, when want, or even the gratification of any propensity, renders the accession of a small sum of money necessary, which is not seldom laid out at the same moment in gin, or some expensive food, or other gratification, which might have been dispensed with. In other instances, useful articles are pledged to procure the absolute necessaries of life. So rooted is this habit of trusting to the pawnbroker's shop for assistance, while an article of furniture or rag remains, upon which money can be raised, that a dependance on this resource often deadens the stimulus to forethought producing previous exertion; yet in so great a degree has it become a habit, that if these modes of raising money were not accessible, or were suddenly taken away, thousands would unavoidably perish in the streets. The distress on some occasions is so great as to compel the miserable object to pawn the blanket in the morning to take out the coat, gown, or petticoat, and again in the evening to pawn the day-garment to relieve the blanket to cover them at night; where the money lent (which is frequently the case) does not exceed a shilling, and supposing this operation to continue a whole year, the interest paid for the loan would amount to 3,000. per cent! It is by frequent fluctuations within the month, and by pawning one article to relieve another, where a small sum is obtained, that the premium for money becomes so excessive. There are about 240* licensed pawn

• These observations were made nearly twenty years ago.

brokers in the metropolis, and nearly 450 in the country towns. The capital employed is supposed, upon good grounds, somewhat to exceed a million sterling, and this capital is presumed to be turned round thrice in the course of a year, and to yield each time 33rd per cent on an average; according to which calculation, the inferior orders of society in England are supposed to pay about one million a year for the use of temporary loans, including what they lose by their goods being forfeited.

THE FAMILY ECONOMIST,

OR

PLANS FOR THE EXPENDITURE OF

INCOME.

(Continued from p. 7).

But for one reason we should recommend to practical economists the laying in a stock of such provisions as do not spoil in the keeping, and that reason is, that one is often seduced into a greater consumption than requisite, by having only to resort to the store-room, instead of being obliged to draw upon the pocket; there are certain articles, however, which should by all means, if practicable, be bought in quantitycoals and potatoes particularly: the former, at certain seasons, without any extraordinary scarcity or demand, are ten or fifteen per cent higher than at others, and in the event of long and intense winters, they often reach one hundred per cent advance We have always thought that an institution which would simply confine itself to the purchase of this first article in domestic comfort at the cheap season of the year, and to selling it out in winter to the poor who had not the means of providing against frosts and snows, would be a most useful and benevolent charity indeed. With regard to potatoes, we believe the saving to be from ten to twenty per cent at least, in purchasing at Covent-Garden market in sacks, rather than buying from the green-grocer in pounds. Of other articles the necessity of having stores is not so great in London or other large towns, because for READY

The same contrast may be made as in the guinea a-week between ready money and credit in this and in all other expenditure. Again, we repeat, that it is in vain for any man who will not adopt the ready money principle to study economy. Cash, and cash only, is the cornerstone upon which the economical edifice can be erected; without that foundation it is a building of cards, which a single breath will overturn. In the ears of all our readers, then, we shall continue, at the beginning and ending of every essay, to cry out, READY MONEY, READY MONEY; and if but one solitary person hear our voice, and adopt our advice, this little publication has not been established in vain.

(To be continued).

PROVISION MADE IN CHINA
AGAINST FAMINE.

In China an account is taken yearly of the number of people and the quantities of provision produced. This account is transmitted to the emperor, whose ministers can thence foresee a scarcity likely to happen in any province, and from what province it can best be supplied in good time. To facilitate the collecting of this account, and prevent the necessity of entering houses and spending

All under sixteen are accounted children, and all above, men and women. Any other particulars which the government desires information of, are occasionally marked on the same boards. Thus the officers appointed to collect the accounts in each district, have only to pass before the doors, and enter into their book what they find marked on the board, without giving the least trouble to the family. There is a penalty on marking falsely; and as neighbours must know nearly the truth of each other's account, they dare not expose themselves by a false one to each other's accusation.

USEFUL RECEIPTS.

CHEAP BARLEY BROTH.

Put four ounces of Scotch barley (previously washed in cold water), and four ounces of sliced onions, into five quarts of water; boil it gently for one hour, and pour it into a pan; then put into the saucepan from one to two ounces of clean beef or mutton drippings, or melted suet, or two or three ounces of fat bacon minced; when melted, stir into it four ounces of oatmeal; rub these together till you make a paste; if this be pro

perly managed, the whole of the fat will combine with the barley broth, and not a particle appear on the surface to offend the most delicate stomach; now add the barley broth, at first a spoonful at a time, then the rest by degrees, stirring it well together till it boils. To season it, put a drachm of finely pounded celery, or cress-seed, or half a drachın of each, and a quarter of a drachm of fine-pounded Cayenne, or a drachm and a half of ground pepper, or allspice, into a tea-cup, and mix® it up with a little of the soup, and then pour it into the rest; stir it thoroughly together, let it simmer gently a quarter of an hour longer, season it with salt, and it is ready.

The flavour may be varied by doubling the portion of onions, or adding a clove of garlic, or eshallot, and leaving out the celery-seed; or, instead of oatmeal, thicken it with ground rice or peas, &c. and make it savoury with fried onions.

This preparation, excellent as it is, would, without variety, soon become less agreeable. Nothing so completely disarms poverty of its sting, as the means of rendering a scanty pittance capable of yielding a comfortable variety.

Change of food is absolutely necessary, not merely as a matter of pleasure and comfort, but of health.

This soup will be much improved, if, instead of water, it be made with the liquor meat has been boiled in ; at tripe, cow-heel, and cook-shops, this may be had for little or nothing.

This soup has the advantage of being very soon and easily made, with no more fuel than is necessary to warm a room; those who have not tasted it, cannot imagine what a savoury and satisfying meal is produced by the combination of these cheap and homely ingredients. the generally received opinion be true, that animal and vegetable foods afford nourishment in proportion to the quantity of oil, jelly, and mucilage that can be extracted from them, this soup has strong claims to the attention of rational economists.

If

TO MAKE HOG'S LARD.

Take any quantity of the leaf-fat of a large hog; cut it into bits about an inch square; put it over a slow fire in a clean, bright, brass kettle (if it is put in a pot that is tinned it will fetch the tin off); let the heat increase gradually, till it boils, and a good quantity of fat is melted (keep stirring it often); then pour it through a cullender into an earthen pot or pan; when the liquid part of the fat has run through, return what was left in the cullender into the kettle, and put it over the fire till more is melted; then put it into the cullender, as before; do this three or four times to draw out all the lard; take care it does not scorch, as that would spoil the flavour and colour, and render it unfit for use; when it begins to cool, put it into small bladders; tie them up close, and hang them in a cool dry place, if it is to be kept a long time; but if it is only for a month or two's use, it may remain in the pot, with a paper tied over it. Beef-suet may be done in the same way, and is very good for pastry or frying.

CRUST FOR FAMILY PIES WHEN BUTTER IS DEAR.

Cut some slices of beef-suet very thin; put some flour on your board; lay the suit upon it; roll it with a rolling-pin, till it is quite soft; rub it very fine into some flour, and mix it with cold water. It is much better done this way than chopped, and makes a very good crust for any pie that is to be eaten hot, or for fruit puddings.

COOKERY.

TO BOIL A LEG OF LAMB.

Shake a little flour over the lamb, tie it in a clean cloth, and put it in the water when it boils; if it weighs six pounds, boil it an hour and a half; take off the scum as it rises, and boil it in a good quantity of water; send it to table with spinage, carrots, and melted butter; caper sauce, or gooseberry sauce is also very good with it.

TO DRESS A HIND QUARTER OF
HOUSE LAMB.

Boil the leg in a floured cloth an hour and a quarter, cut the loin into chops, fry them, and lay them round the leg, with a bit of crisp parsley on each; serve it up with spinage or brockoli.

TO BOIL A TONGUE.

If the tongue is dried, it must lie in water one night before you boil it; if a pickled one, only wash it in a good quantity of water; put it into the pot, with the water cold, and let it boil very slowly, three hours and a half; if a large one. four hours or more, according to the size of it. When you take it up, be careful not to stick a fork into it; take off the peel, put it on a dish, and garnish it with any kind of herbs you think proper. If the tongue is to be eaten cold, when the peel is taken off, put it into an earthen pan, with as much of the liquor it was boiled in as will cover it; let it remain till cold; then take it out, and dry it with a clean cloth; cut it in slices, and send it to table, garnished with green parsley.

TO BOIL SALMON.

Clean the fish, and scrape it carefully; boil it gently with salt and horse-radish in the water; if put into cold water, a piece not very thick will take half an hour after it boils. Serve it up with shrimp, lobster, or anchovy-sauce, in one tureen, and fennel and butter in another; if you have essence of anchovy, send plain melted butter to table with it; some like parsley and butter.

TO BROIL SALMON.

Cut some slices an inch thick, and season them with pepper and salt; dip them in sweet oil, or rub them with butter; fold them in pieces of writing paper, and broil them over a slow fire six or eight minutes; serve them up in the papers, with some anchovy sauce in a tureen, or plain melted butter; if the salmon is dried, soak it for two or three hours; then put it on the gridiron, and shake over