are those who are silly enough to part with their money, and still more silly to suffer it to be retained by this flosculous woman without exposing her artifice, if in no other way than I now do.

I remain, Sir,
Your constant reader,

ELIZA GIBSON. Red-Lion-street, Oct. 7, 1824.

Russell-st. Bloomsbury,

October 12.

M. D.

[This would be most desirable—ED.]

were

BILL CONCERN." [The following is a copy of a cir→ cular letter which was put into our hands. We think that even such a system upon the most honest principles, it must cut its own throat; for who will take such bills when aware of such a practice? and when circulars are sent such as this, every one must become acquainted with it. We think that such will not only frustrate its own intentions, but seriously injure the just and regular bills.-ED.

"I beg leave to inform you, that should you, or a respectable friend, have occasion, at any time, for mercantile or tradesmen's acceptances, to make payments with in the course of business, that I can procure them ac cepted by old-established and highlyrespectable parties, who keep correct accounts at their bankers, and whose connexions are very extensive, and well acquainted with foreign aud

inland bills, also the different foreign exchanges, that would have no objection to accommodate where they could be secure, and remunerated in an honourable and fair way. Confidence will be required, also regularity in providing for the bills when due, and the strictest secrecy may be relied upon; but it must be perfectly understood, that none but respectable parties wanting a temporary accommodation, as matter of convenience, only need apply; and I need scarcely add, that, to the trading part of the community, a temporary accommodation in time of need is of the most vital importance; it enables them to speculate to the greatest advantage, to maintain and improve their credit, extend their trade, to avert impending difficulties and embarrassments, and often to proceed, by rapid strides, from the brink of bankruptcy to the summit of commercial prosperity, and by a judicious and well-timed exertion, if he apply in time, he may ward off the impending danger, and prevent the disgrace and ruin which generally attend a premature and sudden disclosure of his insolvency. Should this letter prove of no immediate use to yourself, it might, some time or other, be of essential service to a friend; for it is an undoubted fact, that many an honest and honourable merchant and trader have gone to bankruptcy and ruin, from not knowing where to apply in time for such accommodation, who, otherwise, would be in extensive credit and reputation at the present moment, and which this information is intended to assist. If, at any time, you should have occasion for the above assistance, and this method meets your approbation, capital to any amount may be easily and expeditiously obtained, to answer any temporary demand in trade, or otherwise, without making any sacrifice of property to obtain it; and from the secrecy that will be required and observed, it is not doubted but would give satisfac

tion.

"Country correspondents, who may wish to have a respectable house or two in London to draw upon, or accept for them, or become their

agents, will find this communication well worth attention, as their interests can be promoted at once, both advantageously and respectably.

"Letters, in the first instance, (post paid), directed as under, will meet due attention.

"Mr. ****** mercial-road, East."

street, Com

[We refer our readers to our first Number for a further explanation of such" bill concerns."-ED.]

MUTTON AND LAMB-CHOP HUMBUG. the

In the neighbourhood of "'Change" there are several chophouses the "Edinboro' Castle," for instance. If you mean to dine at any of them, recollect that they will charge you 7d. a piece for their chops, weighing about 2 ozs. each! Three of these will be only a moderate dinner, and the amount will be 1s. 9d.; for two potatoes they will charge you 2d., for a slice of bread 1d., making 2s. for three unsauced, dryly-roasted little chops, bread, and potatoes! Now you can dine at many far more respectable houses off a prime joint, with et cæteras, for 1s. 6d. ; and if you wish to be economical, you can dine, not "chop," at an eating-house for 10d. Is not this chop-house business a gulling concern?

served, that the slightest sorrow for sin is sufficient, if it produce amend ment, and that the greatest is insufficient, if it do not. Therefore, by their own fruits let them prove themselves; for some soils will take the good seed, without being watered with tears, or harrowed up by affliction.

68. In most quarrels there is a fault on both sides. A quarrel may be compared to a spark, which cannot be produced without a flint as well as a steel; either of them may hammer on wood for ever, no fire will follow.

69. As there are some faults that have been termed faults on the right side, so there are some errors that might be denominated errors on the safe side. Thus, we seldom regret having been too mild, too cautious, or too humble; but we often repent having been too violent, too precipitate, or too proud.

70. When the cruel fall into the hands of the cruel, we read their fate with horror, not with pity. Sylla commanded the bones of Marius to be broken, his eyes to be pulled out, his hands to be cut off, and his body to be torn in pieces with pinchers, and Cataline was the executioner. "A piece of cruelty," says Seneca, "only fit for Marius to suffer, Catiline to exccute, and Sylla to command."

71. Literature has her quacks no less than medicine, and they are di vided into two classes; those who have erudition without genius, and those who have volubility, without depth; we shall get second-hand sense from the one, and original nonsense from the other.

72. Nobility is a river that sets with a constant and undeviating current directly into the great Pacific Ocean of Time; but, unlike all other rivers, it is more grand at its source than at its termination.

GARDENING, HORTICULTURE, &c.

MANAGING OF LAND."

In the manuring of land, where lime is laid on the ground in small heaps, at a distance from water, it

should slightly be covered with mould, and when rain comes, it will be reduced to as fine a powder as if water were immediately applied: whereas, when it lies long in the small heaps, exposed to the sun and air, it tumbles down into gross particles, and does not incorporate with the soil, nor have the same effect in the decomposition of decayed vegetables as when applied in the flour. The expense of covering the small heaps with mould will not be sixpence per

acre.

In the, formerly very expensive, system of drainage, several economical observations have recently been brought before the public attention. We understand there are at this moment many thousands of acres of land in Essex, which are now draining, without straw, by digging the ditches in the usual manner (after ploughing them), and placing at the bottom of the ditch a board, about one inch and a half in thickness on the lower edge, and two inches and a half on the upper edge; in breadth eight or nine inches, and in length about four feet, with two joints; this board fitting the ditch, the earth is rammed upon it, and the board drawn out by a hook or short chain affixed to it. This method is practised with the utmost success at Old Sampford, and at Thaxted, in Suffolk. But where the soil does not admit of this particular mode being adopted, another may be substituted by a process by no means expensive; that is, by tiles: first applied in Nottinghamshire, upon land the subsoil of which had a quick or running sand, mixed with clay, which frequently warped, or filled up the drains. The tile is first formed in a mould, and struck in the same manner as a common building tile the length of the mould in the inside is thirteen inches, the width a the end ten and three quarters, made convex; at the other end six and three quarters concave. The clay being formed in this mould, is then wrapped on a round mould, the circumference of which is a quarter of an inch more than the width of the first mould, by which means a tile is made in the form of a frustum

of a cone, with a small aperture on the side; the wide end of one tile being sufficient to admit the smaller end of another about one inch, so that when put in the drains, they form a pipe. The aperture is covered with a thin sod of turf, which keeps out the sand, and the water filters through it. These tiles cost about thirty-eight shillings per thousand, being moderate load for a waggon and four horses, and will lay about 300 yards.

a

To save corn, and to save time even, by always having straw ready for use, we must recommend the practice of thrashing out as early as possible, but still keeping the straw in stacks. Where that is not convenient, a very simple mode of preserving corn from vermin, when in the stack, has been practised in Ireland, with considerable success. The mode is to throw some fine sand between every two or three layings of the sheaves in making the stacks or ricks. This sand, if fine and dry, will absorb any little moisture that may be in the corn; and is so offensive to rats and mice, that they will not live in it. The sand produces no inconvenience, always falling out when the corn comes under the flail.

From the corn-stack we may proceed to notice a few recent economical discoveries in saving the grain when sown; an object both of direct saving and of ultimate profit. It has been ascertained in Pennsylvania, that the water in which potatoes are boiled, sprinkled over grain or plants, completely destroys all insects in every stage of existence, from the egg to the fly.

For the destruction of the wireworm, pheasants are particularly be neficial to the farmer. This has been very recently proved in Hertfordshire, where a hen pheasant was shot that excited the notice of the sportsmen from the immense [size of its craw, which, on being opened, was found to contain more than half a pint of that destructive insect.

In some parts of France it is the practice to make use of tobacco, either green or in rolls, as a preservative against weevils. These animals, which are apparently liquorish, will

come to the tobacco from all parts, and as soon as they have eaten of it, they certainly die.

COOKERY.

TO JUG AN OLD HARE.

After cleaning and skinning, cut it up, and season it with pepper, salt, allspice, pounded mace, and a little nutmeg. Put it into a jar with an onion, a clove or two, a bunch of sweet herbs, a piece of coarse beef, and the carcass-bones over all. Tie the jar down with a bladder, and leather or strong paper; and put it into a saucepan of water up to the neck, but no higher. Keep the water boiling five hours. When it is to be served, boil the gravy up with a piece of butter and flour; and if the meat gets cold, warm it in this, but not to boil.

BROILED AND HASHED HARE.

The flavour of broiled hare is particularly fine; the legs or wings must be seasoned first; rub with cold butter, and serve very hot.

The other parts, warmed with gravy, and a little stuffing, may be served separately.

TO POT HARE,

For which an old one does well, as likewise for soup and pie.

After seasoning it, bake it with butter. When cold, take the meat from the bones, and beat it in a mortar. If not high enough, add salt, mace, pepper, and a piece of the finest fresh butter melted in a spoonful or two of the gravy that came from the hare. When well mixed, put it into small pots, and cover with butter. The legs and back should be baked at the bottom of the jar, to keep them moist, and the bones to be put over them.

TO MAKE A RABBIT TASTE MUCH LIKE HARE.

Choose one that is young, but full grown; hang it in the skin three or four days; then skin it; and lay it,

Linen is sometimes scorched, or browned, in the getting up; when this is the case, such marks may be removed by the following process: To a pint of vinegar add the juice of three large onions, half an ounce of soap rasped down, two ounces of fullers' earth, half an ounce of lime, and half an ounce of pearl-ash; boil the whole until it is pretty thick, and lay some of it on the scorched part, suffering it to dry on repeating this process for one or two washings, the mark will be removed, and the linen remain without any additional damage.

:

AN EXCELLENT STUCCO, WHICH WILL ADHERE TO WOOD-WORK.

Take a bushel of the best stonelime, a pound of yellow oker, and a quarter of a pound of brown umber, all in fine powder. Mix them with a sufficient quantity of hot (but not boiling) water, to a proper thickness; and lay it on with a whitewasher's brush, which should be new. If the wall be quite smooth, one or two coats will do; but each must be dry before the next is put on. The month of March is the best season for doing this.

MASON'S WASHES FOR STUCCO.

Blue. To four pounds of blue vitriol, and a pound of the best whiting, put a gallon of water, in an iron or brass pot. Let it boil an hour, stirring it all the time; then pour it into an earthen pan; and set it by for a day or two till the colour is settled. Pour off the water, and mix the colour with whitewasher's size.

Wash the walls three or four times, according as is necessary.

Yellow.-Dissolve in soft water over the fire equal quantities separately of umber, bright oker, and blue black. Then put it into as much whitewash as you think sufficient for the work, some of each, and stir it all together. If either cast predominates, add more of the others till you have the proper tint.

The most beautiful whitewash is made by mixing the lime and size with skimmed milk instead of water.

ROMAN CEMENT OR MORTAR, FOR OUTSIDE PLASTERING OR BRICKWORK.

This will resist all weather, and may be used to great advantage to line reservoirs, as no water can penetrate it.

Take eighty-four pounds of driftsand, twelve pounds of unslaked lime, and four pounds of the poorest cheese grated through an iron grater. When well mixed, add enough hot (but not boiling) water to make into a proper consistence for plastering such a quantity of the above as is wanted. It requires very good and quick working. One hod of this mortar will go a great way, as it is to be laid on in a thin smooth coat, without the least space being left uncovered. The wall or lath-work should be covered first with hair-and-lime mortar, and well dried. This was used by the ancients, and is now adopted among us. The Suffolk cheese does better than any other of this country.

WINES.

USEFUL OBSERVATIONS.

Madeira (if properly matured before) improves in quality by being carried to the East Indies and back, by which voyage it loses from 8 to 10 gallons, or to the West, by which about 5 are wasted; however these round-about manœuvres may tickle the fancy of those folks who cannot relish any thing that is not far-fetched, dear-bought, and hard to be had, and to whom rarity is the sine quâ non of recommendation, it is one of those

inconvenient prejudices, from which common sense preserve us!

The grand criterion by which a regular wine-drinker calculates the quality of it, is the quantity of it he can swallow without being intoxicated by it; according to such a scale the perpetual motion of the ship and the high degree of temperature will cer tainly improve Madeira, if making it weaker is an improvement. This effect might be produced by the casks being kept for such a length of time in a degree of temperature and state of motion, similar to what they would experience during such a voyage.

The vulgar objection to new wine (by which we mean wine that has been maturing in wood two years in Portugal, two in England, and in bottle more than twelve months) is, that its exhilarating qualities are too abundant, and intoxicate in too small a dose; those "bons vivants" to whom the bottle's the sum of the table," and who are not in the habit of crying to go home to bed while they can see it shining, require wines weaker than those which are usually imported from Spain and Portugal; however, port and sherry may be easily reduced to the standard de sired by the long-sitter; paululum aceti acetosi will give the acid goût; aqua pura will subdue their spirit ad libitum, and produce an imitation of the flavour acquired by age, extempore, and you can thus very casily make fine fruity nutritious new wine, as light, and as old, and as poor as you please, and fit it exactly to your customer's palate, whether "Massa drinky for drinky, or drinky for drunky massa.'

To ameliorate very new or very old wine, mix a bottle of the one with a bottle of the other; or to a bottle of very old port add a glass or two of good new claret, to very new a glass of sherry.

Of all our senses, the taste, especially for liquids, is the most sophisticated slave of habit-" de gustibus, non est disputandum.”

The astringent matter, and alcohol of which render port wine the prop an Englishman's heart, are intolerable to the palate of an Italian or a