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Green peaches, plums, or other fruit, should be put into a preserving pan of spring water, covered with vine leaves, and set over a clear fire. When they begin to simmer take them off, and take the fruit out carefully with a slice. Peel and preserve them as other fruit.


In order to preserve them for pies and tarts, choose the largest when they begin to soften. Split them without paring; and having weighed an equal quantity of sugar, strew a part of it over the fruit. Blanch the kernels with a small sharp knife. Next day pour the syrup from the fruit, and boil it gently six or eight minutes with the other sugar; skim it, and add the plums and kernels. Simmer it till clear, taking off any scum that rises; put the fruit singly into small pots, and pour the syrup and kernels to it. If the fruit is to be candied, the syrup must not be added: for the sake of variety, it may be proper to do some each way.


Bone two young green geese, of a good size; but first take away every plug, and singe them nicely. Wash them clean, and season them well with salt, pepper, mace, and allspice. Put one inside the other, and press them quite close, drawing the legs inward. Put a good deal of butter over them, and bake them either with or without a crust: if the latter, a cover to the dish must fit close to keep in the steam.


Peas should not be shelled till they are wanted, nor boiled in much water. Put them in when the water boils, with a little salt, and a lump of sugar. When they begin to dent in the middle, they are done enough. Strain them through a cullender, put a piece of butter in the dish, and stir them till it is melted. Garnish with boiled mint.


If it be wished to keep them for winter use, shell the peas, and put them into a kettle of water when it boils. Warm them well, without boiling, and pour them into a cullender. When the water drains off, turn them out on a dresser covered with a cloth, and put over another cloth to dry them perfectly. Deposit them in wide-mouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and also for the cork. Rosin it down, and keep it in the cellar or in the earth, the same as other green fruit. When the peas are to be used, boil them tender, with a piece of butter, a spoonful of sugar, and a little mint.

Another way. Shell the peas, scald and dry them as above. Put them on tins or earthen dishes in a cool oven once or twice to harden, and keep them in paper bags hung up in the kitchen. When they are to be used, let them be an hour in water; then set them on with cold water, a piece of butter, and a sprig of dried mint, and boil them.


In shelling the peas, divide the old from the young. Stew the old ones to a pulp, with an ounce of butter, a pint of water, a leaf or two of lettuce, two onions, pepper and salt. Put to the liquor that stewed them some more water, the hearts and tender stalks of the lettuces, the young peas, a handful of spinach cut small, salt and pepper to relish, and boil them till quite soft. If the soup be too thin, or not rich enough, add an ounce or two of butter, mixed with a spoonful of rice or flour, and boil it half an hour longer. Before serving, boil in the soup some green mint shred fine. When the peas first come in, or are very young, the stock may be made of the shells washed and boiled, till they are capable of being pulped. More thickening will then be wanted.


Put into a stew pan a quart of peas, a lettuce and an onion both sliced, and no more water than hangs about the lettuce from washing. Add a piece of butter, a little pepper and salt, and stew them very gently for two hours. When to be served, beat up an egg, and stir it into them, or a bit of flour and butter. Chop a little mint, and stew in them. Gravy may be added, or a teaspoonful of white powdered sugar; but the flavour of the peas themselves is much better.


Mix a quarter of a pint of sorrel juice, a glass of white wine, and some scalded gooseberries. Add sugar, and a bit of butter, and boil them up, to serve with green geese or ducklings.


The bars of a gridiron should be made concave, and terminate in a trough to catch the gravy, and keep the fat from dropping into the fire and making a smoke, which will spoil the broiling. Upright gridirons are the best, as they can be used at any fire, without fear of smoke, and the gravy is preserved in the trough under them. The business of the gridiron may be done by a Dutch oven, when occasion requires.


In considering what is conducive to health or otherwise, it is impossible to overlook this destructive passion, which like envy is 'the rottenness of the bones.' Anger and fear are more violent, but this is more fixed: it sinks deep into the mind, and often proves fatal. It may generally be conquered at the beginning of any calamity; but when it has gained strength, all attempts to remove it are ineffectual. Life may be dragged out for a few years, but it is impossible that any one should enjoy health, whose mind is bowed down with grief and trouble. In this case some betake themselves to drinking, but here the remedy only aggravates the disease. The best relief, besides what the consolations of religion may afford, is to associate with the kind and cheerful, to shift the scene as much as possible, to keep up a succession of new ideas, apply to the study of some art or science, and to read and write on such subjects as deeply engage the attention. These will sooner expel grief than the most sprightly amusements, which only aggravate instead of relieving the anguish of a wounded heart.


To half a pint of gravy add an ounce of fresh butter, and a tablespoonful of flour, previously well rubbed together; the same of mushroom or walnut ketchup, two teaspoonfuls of lemon juice, one of made mustard, one of caper, half a one of black pepper, a little lemon peel grated fine, a teaspoonful of essence of anchovies, a very small piece of minced shalot, and a little chili vinegar, or a few grains of cayenne. Simmer them all together for a few minutes, pour a little of it over the grill, and send up the rest in a sauce tureen.


Cut a breast of mutton into diamonds, rub it over with egg, and strew on some crumbs of bread and chopped parsley. Broil it in a Dutch oven, baste it with butter, and pour caper sauce or gravy into the dish.


Boil one spoonful of ground rice, rubbed down smooth, with three half pints of milk, a little cinnamon, lemon peel, and nutmeg. Sweeten it when nearly done.


Boil a large spoonful of ground rice in a pint of new milk, with lemon peel and cinnamon. When cold, add sugar, nutmeg, and two eggs well beaten. Bake it with a crust round the dish. A pudding of Russian seed is made in the same manner.


Twist the head under the wing, and roast them like fowls, but they must not be overdone. Serve with a rich gravy in the dish, and bread sauce. The sauce recommended for wild fowl, may be used instead of gravy.


Various kinds of grubs or maggots, hatched from beetles, are destructive of vegetation, and require to be exterminated. In a garden they may be taken and destroyed by cutting a turf, and laying it near the plant which is attacked, with the grass side downwards. But the most effectual way is to visit these depredators at midnight, when they may be easily found and destroyed.


These delicate fish are taken in running streams, where the water is clear. They come in about midsummer, and are to be had for five or six months. They require to be dressed much the same as smelts, being considered as a species of fresh-water smelts.


Pea and guinea fowl eat much like pheasants, and require to be dressed in the same way.


These birds lay a great number of eggs; and if their nest can be discovered, it is best to put them under common hens, which are better nurses. They require great warmth, quiet, and careful feeding with rice swelled in milk, or bread soaked in it. Put two peppercorns down their throat when first hatched.


Reduce to powder separately, five drams of nitrate of potash, one dram of sulphur, and one of new-burnt charcoal. Mix them together in a mortar with a little water, so as to make the compound into a dough, which roll out into round pieces of the thickness of a pin, upon a slab. This must be done by moving a board backwards and forwards until the dough is of a proper size. When three or four of these strings or pieces are ready, put them together, and with a knife cut the whole off in small grains. Place these grains on a sheet of paper in a warm place, and they will soon dry. During granulation, the dough must be prevented from sticking, by using a little of the dry compound powder. This mode of granulation, though tedious, is the only one to be used for so small a quantity, for the sake of experiment. In a large way, gunpowder is granulated by passing the composition through sieves.