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by strict economy and excellent management, in furnishing his house most comfortably, adding a number of useful books to his library, stocking his cellar with a very hospitable allowance of wine, beer, and other liquors, of his own produce and manufacture, and in arranging every thing smilingly, plenteously, and respectably about him. A sudden fit of illness, however, having alarmed him into the necessity of insuring his life, to some amount, for his family, rendered double economy afterwards necessary, and it was at this period that he suggested to me the idea in question.

Talking of the difficulty which attended the maintenance of a family, in comfort, upon such slender means as he possessed, he observed, that he had often regretted the expense and difficulty attending the procuring and preserving of fish. "Here am I," said he, "within an hour's ride of the noblest fish-pond imaginable, with the means, certainly, of procuring an occasional supply of that pleasant and nutritious article, but unable to preserve it without having recourse to means prejudicial to its salutariness. Could I," he continued, contrive, without the aid of salt, to lay up a stock of it, how easy it would be for me; and how cheap to avail myself of the gluts which take place in the mackerel, herring, and other seasons, and thus add to the health and to the enjoyments of those about me.' I naturally suggested ice as the fittest means for such a purpose; but the expense attending the constructions of buildings, fitted to contain so soluble an article, proved fatal to the suggestion.

The subject had almost slipped my memory, when it was brought back to it some short time ago, by a letter signed W. W., in a Number (I forget which) of a valuable little work celled The Chemist, with which doubtless you are acquainted. waited, hoping that a satisfactory answer would have been given, by some of its readers, to the querist; but finding that the subject, like many others, had been allowed to fall asleep, I avail myself of the in

I

dulgence which you show to your
correspondents, to request that you
will either allow me, in the shape of
this letter, to inquire about the
cheapest way of constructing an ice
repository, for the purpose above
stated; or, should my letter be too
long, or in any other objection-
way
able, that you would do it for me.
In either of which cases, you would
still further oblige, my dear Mr.
Editor,

Your sincere friend and admirer,
PETER POPGUS.
London, December 3, 1824.

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When it is known that many waiters give so much as 1,000 guiness for their places, there need be no wollder at the impudence and servile humility which mark the upper classes of them, as their self-interest or mercenary disappointments may dictate.

One of these men, who had giva the above-named sum for his situation at Vauxhall, to our own knowledge, turned up his nose at five shillings which was offered to him by a party of four who supped in the gardens, and, as he said, because he never took copper. Now, the "copper" was given in change of two sovereigns by the master himself, and yet, when offered to him, he not only refused it, but became insolent! It is but justice to add, however, that, on complaining to his master, he was instantly discharged, but reinstated at the request of the party who complained

The higher class of waiters, although as impudent as others, are not quite so unbearable as the middling

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order, of which we rank those of taverns and coffee-houses. Let us go into "The Chapter," for instance; we, old standers, don't so often see the nuisance to be complained of; but a stranger, if he take a cup of coffee, for which he pays sixpence, must give another sixpence to the fat, sullen, ill-omened waiter, or else he may call for papers like "spirits from the vasty deep," but they will not come; and, perhaps, on going out, he may hear mutterings that rise from the fellow's throat, indistinctly, but full of meaning. This is not confined to The Chapter: many coffee-houses in London are made unpleasant and kept empty by such servants.

The origin of giving money to waiters is from a just source, but, like many other improvements of the age, it has lost its principle. In former times, as it is now in other countries of Europe (Portugal for instance), the waiters were poor creatures, to whom a sixpence was as 107. now to our present garçons; they were content with a penny, and were also thankful; but riches increased, and, with it, pride; for what the rich did, the half-poor imitated; and when the lord gave a shilling, the young tradesman did the same; so now we are absolutely taxed; for we must pay so much per cent on our charges; the more we pay the landlord, the less he pays his waiters and the men too. Except stage-coachmen, the waiters of the present day are the most unbearable.

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We think that publishing authentic accounts of flagrant conduct in those gentry, would be attended with benefit.

COOKERY.

SOUPS AND BROTHS.

(Continued from p. 463.)

We chiefly continue this subject to acknowledge many communications addressed to us, in consequence of our remarks upon this valuable and economical article of food, many of them

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testifying the truth of our observations, and some of them in the spirit of ridicule: to the latter we have only to say, try, it is neither difficult nor expensive; but until our doubting readers have tried, and disproved our assertions, ridicule is as unwarranted as it is misplaced. A correspondent, in illustration of the truth of our remarks, observes, he made a delicious soup with the following ingredients:

Beef-suet, four ounces, chopped fine; fat bacon, one ounce, cut in very small pieces; Scotch-barley, halfa-pound; oatmeal, two ounces; one carrot, two onions, a head of celery, pepper and salt, with a gallon of water, simmered for three hours, and reduced to three quarts; the whole expense not exceeding seven-pence; which, with a little bread, furnished a good meal to four grown persons. In cookery, as in religion, we would wish to leave our readers to their own discretion and conscience. We proceed, as is the fashion with all jour nalists, to time-serving observations. Christmas is approaching. To those who have not already prepared the preliminaries for mince-pies, we recommend the following (the proportions to be increased or decreased as the required quantity may be)

Mince Meat.

One pound of suet, finely shredded; half-a-pound of raisins, stoned and chopped fine; the same quantity of currants, carefully washed and dried; twenty middle-sized, good flavoured English apples, pared, cored, and chopped fine; a quarter of a pound of powdered lump-sugar, a sprinkle of mace and cloves powdered, and a little nutmeg grated, mixed in a pan, with a wine-glass of brandy, and an equal quantity of Madeira, Cape, or Raisin wine: mix this well together in a stone-jar, and cover it air-tight do it this week, to be ready for Christmas-day, to be used as we will suggest in our next Number.

USEFUL RECEIPTS.

TO MAKE EXCELLENT BREAD.

Mix seven pounds of best flour, with three pounds of pared boiled potatoes. Steam off the water, and leave them a few minutes on the fire; mash them fine, and mix them whilst quite warm in the flour, with a spoonful or more of salt. Put a quart of water, milk warm, with three large spoonsful of yeast, gradually to the potatoes and flour. Work it well into a smooth dough, and let it remain four hours before it is baked.

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ΤΟ MAKE BREAD WITH A VERY SMALL QUANTITY OF YEAST. 1 Put one bushel of flour into the trough, mix three quarters of a pint of warm water, and one tea-spoonful of thick yeast well together: pour a small quantity in a hole: made in the centre of the flour, large enough to contain two gallons of water; then stir with a stick, about two feet long, some of the flour, until it is as thick as pudding.batter. Strew some of the dry flour over it, and let it rest for an hour; then pour about a quart more water, and having stirred it as before, leave it for two hours, and then add a gallon more of warm water. : Stir in the flour again, and in about four hours more, mix up the dough, and cover it warm; in about four hours more you may put it in the oven, and as light bread will be obtained as though a pint of yeast had been used.

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`W. R. T.-yes.

C Fair Play next week.

The Shoemaker's" Reward"!-shall appear.

A Country Clout-yes.

S. next week.

Several under consideration.

Communications (post paid) to be ad dressed to the Editor, at

THE PUBLISHERS, KNIGHT AND LACEY, 55, Paternoster-Row, Londen

T. C. Hansard, Paternoster-Row Press.

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ANNALS OF GULLING, No. XXXI,

Plated Potatoes, &c.

493

ib.

ib.

COOKERY-Plum-padding--Mince Pies 19

.......... 498

DOMESTIC MEDICINE ............ tb.:
Notice to Correspondents......

ib

THE MARKETS.

THE graziers have been much disappointed; they anticipated a large advance in the market; the very great and prime supply of Christmas cattle in Monday's market had the effect of keeping down prices even below those of last week; there were more sellers than buyers; the supply consisted of 5,002 beasts, 2,000 sheep, 163 calves, and 220 pigs; but we own, notwithstanding the retrogression in Smithfield, that we expect towards the close of this, and during the next week, meat will advance. We are unable to bring the prices down beyond Wednesday. Prime beef, choice cuts, brought, retail, 9d. per lb.; same and boiling together, viz. ribs or sirloin and thick flank, 7d. per lb.; same, with brisket or thin flank, 64d.; the two last-named parts, by themselves, 41d. per lb.; mutton, legs, 8d. per lb. ; shoulders, 7d.; veal, prime parts, 10d. per lb.: pork, the same. These prices, of course, refer to the very finest meat in the markets; the same parts may be had from 1d. to 1d. the pound of inferior quality.

We recommend our readers to whom it may be convenient, to walk round Leadenhall-market on the 22nd or 23rd; they will see some of the finest meat perhaps ever exhibited, with other curiosities well worthy their attention.

POULTRY, &c.- Considering the approaching season, poultry is sold at moderate prices: a handsome turkey may be bought for 10s. 6d. ; a very large goose for 6s. ; a couple of fowls, from 5s. to 9s.; chickens, 2s. 6d. to 4s. the pair; ducks, 3s. to 5s. 6d. the couple; rabbits, la. to 1s. 6d. each; prohibited birds and beasts, according to the risk run, and the desire betrayed by the purchaser ; eggs, 1s. 6d.

a score.

FISH-A fine cod (a fit present to your country friend, who just sent you, or is going to send you, a fine turkey; a barrel of oysters to match should accompany it: beware of stinted barrels) would cost you halfa-guinea. Soles from 1s. 6d. to 55. a pair. Upon the whole, fish is this

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week, for the time of year, tolerably cheap.

VEGETABLES.-Potatoes, from 21. 10s. to 4l. 103. per ton; or from 2s. 9d. to 5s. washed; or from 2s. 6d. to 4s. 6d. in the mould, per cwt., which is about from 1s. 9d. to 3s. 3d.

per bushel. Cabbages, from 1s. 6d. to 3s. per dozen heads; broccoli, from 1s. 9d. to 2s. 3d. ; horse-radish, from 2s. to 4s.; and celery, from 1s. 6d. to 2s. 6d. per bundle; carrots, from 5s. to 8s. ; turnips, from 2s., to 38.; coleworts, or greens, from 2s. fid. to 4s., and leeks, from 1s. 6d. to 2s. 6d. per dozen bunches; onions, from 1s. 9d. to 4s. the half sieve (about a third of a bushel); apples, from 5s. to 22s. per bushel; pears, from 6s. to 9s. 6d. the half-bushel basket; lemons, from 31. to 41. 4s., and new oranges, from 21. 5s. to 21. 158. the chest; Spanish chesnuts, from 2. 10s. to 31. 10s.; French chesnuts from 21. to 2. 10s., and French walnuts, from 11. 5s. to 11. 10s. per bag; English walnuts from 2s. to 4s. per hundred; sound old oranges, from 4s. to 8s. per dozen.

THE CONNOISSEUR.—(Plate.) We saw not what the Plate of this Number was until printed. It comes to us as a "strange sight;" however, something must be said on it. This is Christmas time, and perhaps the wag who furnished it, did it to make us merry; or meant it as a sly hit at the Connoisseurs of the present day, the greatest number of whom are either arrant 66 gullers," or ignorant coxcombs: however, as we find it, so we leave it.

ST. PAUL'S SCHOOL.

St. Paul's School was founded and endowed by Dr. John Collet, Dean of St. Paul's, on the scite of a more ancient seminary, that had been subordinate to the cathedral establishment. The Reverend Dean was so convinced of the vital importance of such an institution, that he spent much time abroad in the society of learned men, and never relaxed in his exertions till he had acquired sufficient knowledge to enable him to perfect the plan he had been so long meditating upon,

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