[The article illustrative of our present plate is deferred to our next.]

BREWING AT HOME,

AND THE

SAVING ACCOMPLISHED THEREBY.

(Concluded.)

TO RECOVER BEER WHEN SOUR.

When beer has become sour, add some oyster-shells, calcined to whiteness; or a little powdered chalk. Either of these will correct the acidity, and will make it brisk and sparkling. It should be drank almost immediately afterwards. Some use salt of tartar.

To Bottle Porter.

It has been supposed by many, that in bottling porter, there is some preparation made use of not generally understood; but our readers may be assured, that nothing more is necessary to produce good bottled porter, than a close observance of the following rules :--

Let the bottles be washed clean, and drained dry-the corks sound and good; these preliminary matters are essential. Fill the bottles on one day, and let them stand open until the next this will bring the liquor to a proper flatness, and prevent the corks from flying, or the bottles from bursting. Let the bottles be corked as closely as possible.

This method will apply equally well to the bottling of ales.

Although it is not necessary, or perhaps proper, to make use of all the ingredients which we have specified for the composition of beer, still, by attention to our observations, every person may suit himself in taste, in strength, in flavour, and in quantity. The article may be manufactured at home, as we have demonstrated, considerably cheaper, and will be found, upon trial, a great deal more wholesome than that purchased abroad.

Grains of paradise, which have a warm and pleasant quality; cardamom-seeds, and cinnamon; linseed, alspice, and a variety of other flavouring substances, may be chosen by different persons.

Cheap and Wholesome Table Beer.

To four pounds of coarse brown sugar, add ten gallons of water, then

put in three ounces of hops, and let the whole boil for three quarters of It an hour, and work it as usual. should be kept a week or ten days before tapping, when it will improve daily afterwards, within a moderate time of consumption.

Another method, and for a smaller quantity, is, to put a pound of treacle to 8 quarts of boiling water; add two bay-leaves, and a quarter of an ounce of ginger in powder. Boil the whole for fifteen minutes; then let it become cool, and work it with yeast.

UPON DRUNKENNESS.

(Continued from p. 59)..

Of all the afflictions in the world, there is, perhaps, none that exceeds that of having a drunken husband; next to which comes that of having a drunken son. From the earliest times this vice was held in the greatest abhorrence, and marked out for the severest punishment. Moses, in laying down laws for the Israelites, took care to invest parents and judges with power to punish a crime which, if suffered to go unpunished, he foresaw must be productive of the most injurious consequences to the community, of which he was the law-giver. In the 21st chapter of DEUTERONOMY, he commands the parents of a stubborn and rebellious son to bring him before the elders: "And they shall say unto the elders of this city, This our son will not obey our voice; he is a glutton and a drunkard. And all the men of this city shall stone him with stones, that he die; so shalt thou put evil away from among you, and all Israel shall hear and fear." Now, severe as this punishment was, who shall say, when we take into view the numerous and terrible consequences of this vice, and the total absence of all temptation to the commission of it; who shall say, when these things are considered, that this punishment was too severe? Before we pronounce this judgment, let us look at the aged father and mother, at brethren and sisters, all plunged into misery by the drunkenness and subsequent squandering of one stubborn, profligate, and brutal member of the

family. Let us only consider the number of unfortunate mothers, who, in their widowhood, have a son, to whom they ought to look for consolation and support, rendered doubly miserable by that son, and at last brought to absolute beggary by his drunkenness, drowsiness, and squan'dering. Let us look at a mother thus situated; let us see her for years wearing with anxiety, humouring him, indulging him, apologizing for him, and, at last, even when brought by him to want bread to put in her mouth, feeling, not for herself, but for him. We must look at a case like this; a case, unhappily, but too frequent in this day; we must look at a case like this; we must look at the crimes of such a son, at his ingratitude, his cruelty; at the hardheartedness which has grown out of the wilful indulgence of his appetites; and we must consider that this indulgence has been in defiance of reason and of nature, before we pronounce that the punishment allotted by the law of Moses was more than commensurate to the magnitude of the crime.

However, we must not dismiss this subject without recollecting that, even for such a son, there may, in some cases, be an apology found in the example, or in the negligence of parents themselves; for these have duties to perform with regard to their children; and duties, too, which justice, which good morals, and which religion imperiously demand at their hands.

They are not at liberty to say, that their children are theirs; and that, as in cases of other animals, they are to do what they please with them, and to leave undone towards them that which they please. The parent has to act, as well as to feel; he is to consider that which is best to be done; that which is the best course to pursue, in order to provide, not only for the existence and health of his child, but also for his future welfare, and in welfare is included his good, moral conduct. It is very certain that children are, in general, prone to follow, and with great exactness, the example of their parents. Where is the

father, whose sons have not told him, one after another, at the age of three years old, that they shall be big men like him; that they shall do this or that like him? Where is the father that has not watched, and been very much pleased at their constant attempts to imitate him? and who has not observed their contentions as to which was most like him? Now, it is impossible not to see in these things, which are notorious to all the world, the clearest proof that with children the example of parents always is powerful, and may be rendered, in nine cases out of ten, productive of the happiest consequences to both parents and children. But it is the example, and not the precepts upon which we ought to rely. By precept we mean, teach your son that drunkenness is sinful, and leads to misery; but the precept will have little force when opposed by your example. You may preach, you may warn, you may menace; but if you indulge in the bottle yourself, expect not a sober son, and complain not if he bring your grey hairs with sorrow to the. grave.

(To be concluded in our next).

DOCTOR JOHNSON UPON EDUCATION

We talked of the education, of children (says Boswell) and I asked him (Johnson) what he thought was best to teach them first. JOHNSON. "Sir, it is no matter what you teach them first, any more than what leg you should put into your breeches first. Sir, you may stand disputing which is best to put in first, but in the mean time your breech is bare. Sir, while you are considering which of two things you should teach your child first, another boy has learnt them both."

I asked him if he really thought a knowledge of the Greek and Latin languages an essential requisite to a good education. JOHNSON. "Most certainly, Sir; for those who know them, have a very great advantage over those who do not. Nay, Sir, it is wonderful what a difference learning makes upon people, even in the

common intercourse of life, which does not appear to be much connected with it." "And yet (said I) people go through the world very well, and carry on the business of life to good advantage without learning." JOHNSON. "Why, Sir, that may be true in cases where learning cannot possibly be of any use; for instance, this boy (we were in a boat) rows as well without learning, as if he could sing the song of Orpheus to the Argonauts, who were the first sailors." He then called to the boy, "What would you give, my lad, to know about the Argonauts?" "Sir (said the boy) I would give what I have." Johnson was much pleased with his answer, and we gave him a double fare. Dr. Johnson then turning to .me, "Sir (said he), a desire of knowledge is the natural feeling of mankind; and every human being, whose mind is not debauched, will be willing to give all that he has to get knowledge."

DIRECTION FOR MANAGING AND BREEDING POULTRY TO ADVAN◄ TAGE, &c. &c.

Take particular care to keep your hen-roost quite clean; do not choose too large a breed, they generally eat coarse. You may keep six hens to a cock. When fowls are near laying, give them rice whole, or nettle-seed mixed with bran, and bread worked into a paste; in order to make your fowls familiar, feed them always in one place, and at particular hours.

Take care to keep your store-house from vermin; contrive your perches not to be over one another, nor over the nests, which always take care to keep clean straw in.

When you design to set a hen, as you will know the time by her clucking, do not put above ten eggs under her. March is reckoned a good month to set a hen in; but if they are well fed, they will lay many eggs, and set at any time.

Wherever poultry is kept, all sorts of vermin naturally come. It would be well to sew wormwood and rue about the places you keep them in, they will resort to it when not well; and it will help to destroy fleas. You

may also boil wormwood, and sprinkle the floor therewith.

As to rats, mice, and weasels, traps should be always kept for them, or you will never have any success.

Ducks usually begin to lay in February; if your gardener is diligent in picking up snails, grubs, caterpillars, worms, and other insects, and lay them in one place, it will make your ducks familiar, and is the best food you can give them. Parsley, sowed about the ponds or rivers they use, gives their flesh a pleasant taste; be sure to have a place for them to retire to at night. Partition off their nests, and make it as nigh the water as possible, and always feed them there; it will make them love home, being of a roaming nature.

Their eggs should be taken away till they are inclined to set; it is best to let every duck set upon her own eggs; the same by fowls.

Geese. The keeping of geese is attended with little trouble, but they spoil a deal of grass, no creature caring to eat after them. When the goslings are hatched, let them be kept within doors. Lettice-leaf, and pease boiled in milk, is very good food for them. When they are about to lay, drive them to their nests and shut them up, and set every goose with its own eggs, always feeding them at one place, and at stated times.

They will feed upon all sorts of grain and grass; you may gather acorns, parboil them in ale, and it will fatten them surprisingly.

Turkeys require more trouble to bring up than common poultry. The hen will lay till she is five years old. Be sure always to feed them near the place where you intend they should lay; in other respects they may be managed as other poultry.

They should be fed four or five times a day, 'being great devourers; and, when they are setting, must have plenty of victuals before them, and also be kept very warm.

To fatten them, you must give them sodden barley, and sodden oats, for the first fortnight. Cram them as they do capons.

J

Pigeons, if you choose to keep

them (being hurtful to your neighbours), take care to feed them well, or you will lose them all; they are great devourers, and yield but little profit.

Their nests should be made private and separate, or they will always disturb one another. Be sure to keep their house clean, and lay some hempseed amongst their food; they are great lovers of it.

SO

Tame rabbits are very fertile, bringing forth every month; soon as they have kindled, put them to the buck, or else they will destroy their young.

The best food for them is the sweetest, shortest hay, oats and bran, marsh-mallows, south-thistle, parsley, cabbage leaves, clover-grass, &c. always fresh, If you do not keep them clean, they will poison themselves, and the person that looks after them.

Of feeding and cramming capons.

The best way to cram a capon is to take barley-meal, reasonably sifted, and mix it with new milk, make it into a good stiff dough-paste, then make it into long crams, or rolls, biggest in the midst, small at both ends; and then, wetting them in lukewarm milk, give the capon a full gorge, three times a day, morning, noon, and night, and he will in two or three weeks be as fat as any man needs to eat.

Of the pip, in poultry. A pip is a white thin scale growing on the tip of the tongue, and will so affect poultry that they cannot feed: it is easy to be discerned, and proceeds generally from drinking puddle-water, or want of water, or eating filthy meat. The cure is to pull the scale with your nail, and then rub the tongue with salt.

Of the flux in poultry. The flux in poultry cometh with eating too much moist meat. The cure is, to give them pease and bran scalded.

Of lice in poultry. If your poultry be much troubled with lice (as is common, proceeding from corrupt food, want of bathing in sand, ashes, or such like) take pepper small beaten, mixing it with warm water; wash your

Leavened bread is chiefly made from wheaten flour of various degrees of fineness, though potatoes and rice-flour are frequently, and with advantage, used in its preparation. In London the quantity of potatoes used in the best bakers' bread, is from 10 to 15 lbs. to every sack of flour. The finest flour is seldom or never used in making loaf bread: it is always employed in making biscuits and pastry. The coarser sorts, therefore, being made into loaves, there are two kinds with which the public are supplied :— standard wheaten, and brown, or household wheaten bread. The latter, consisting of all the constituents of the wheat, is considered the most wholesome when the grain has been good from which the flour was ground. It is this bread which is generally used among the English farmers. Each pound of the flour used in its preparation consists of ten ounces and six drachms of starch, four ounces of bran, one ounce of gluten, and two drachms of sugar. The same proportion of ingredients does not, of course, exist in those sorts of wheaten flour from which the bran, &c. has been separated. But as the fine, or the whitest flour, is that which fetches the highest price; and as people generally imagine that the whitest loaf contains the greatest quantity of nutritive matter, it has always been an object with the bakers to render the coarsest flour white enough to be used in making the standard wheaten bread. But for this purpose the most unjustifiable

means have been employed: regarding the use of potatoes and rice, there can be no possible blame attached to them; but when plaister of Paris, chalk, and alum, are resorted to, the trade of a baker may be justly denominated the trade of a poisoner. Besides the use of the two former mineral substances, we can, from unexceptionable authority, assert, that each inhabitant of London, generally speaking, swallows at every meal* 22 grains of alum in the bread which he eats. There are some cases where even more alum than the quantity here specified, enters into the composition of bread.

PREPARATION OF BREAD, ACCORD

ING TO THE METHOD PRACTISED
BY THE LONDON BAKERS.

A sack of flour being sifted into the kneading-trough, to make it lie loose, 6 lbs. of salt and 2 lbs. of alum are separately dissolved in hot water, and the whole (in the quantity of a pailful) being cooled to about 90° Fahr. is mixed with 2 quarts of yeast. When this mixture has been well stirred, it is strained through a cloth or sieve, and is then poured into a cavity made in the flour. The whole is now mixed up into a dough, and a small quantity of flour being sprinkled over it, it is covered up with cloths, and the trough lid is shut down, the better to retain the heat. The fermentation now goes on, and

We have it from authority, that the bakers put regularly two pounds of alum to each sack of flour; let us, then, from those premises make our calculation. First, we shall reduce the 2 lbs. into grains, and then suppose that a quartern loaf be consumed (upon an average) at 8 meals. A sack of flour produces generally 86 quartern loaves; which multiplied by 8, produces 688 portions; 2 lbs. of alum being multiplied by 16, become 32 ounces; these, multiplied by 8, become 256 drachms; and this product again multiplied by 60, is reduced into 15,360 grains. If, then, we divide the Jatter of these numbers by the former, the quotient will be 22 and a fraction: thus-688)15360(2243 grains of alum in the composition of an 8th part of a quartern loaf.

the mass becomes enlarged in bulk. In the course of two or three hours another pailful of warm water is well mixed with the sponge, and it is again covered up for about four hours. At the end of this time it is to be kneaded for more than an hour, with three pailsful of warm water. It is now returned to the trough in pieces, sprinkled with dry flour, and at the end of four hours more it is again kneaded for half an hour, and divided into the different description of loaves. It is then put into the oven (the heat of which is about 450° Fahr. or that which will scorch flour without burning), where it is baked two and a half or three hours.

(To be continued.)

CUSTOMS OF THE CITY OF LONDON REGARDING APPRENTICES.

If an apprentice be under the age of fourteen years, at the time of binding, his indenture is not good.

An apprentice ought to be inrolled by his master, in the first year, before the Chamberlain; the fee is 2s. 6d.; and if the master does not inrol him within his first year, then such apprentice may at any time after, sue out his indenture, and be discharged from his master's service. If, in case the apprentice refuse to be inrolled within the first year of his term, the master, within that time, may carry his indenture to the Chainberlain, or to his clerk, who will record the same, which is as good as an inrolment, and shall hinder the apprentice from discharging himself. Many are of opinion, that, if an apprentice be inrolled, they must keep him, though a thief, or game ster, &c., but, if not inrolled, they can turn him off when they please, which is a great mistake; for, if an apprentice be not inrolled, if his master turn him away, the apprentice may bring an action upon the covenants in his indenture, and recover damages against the master; and, if any apprentice be inrolled, he must take the same course against his master. An apprentice that is a thief, may lawfully be turned away when inrolled, as when he is not inrolled; but, by inrolment you an