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The article generally sold under this title, and which produces a fine buff color so much in use, is made of equal parts of arnetto and common potash, dissolved and boiled in water. The yellow color called Dutch Pink, is made from a decoction of weld or dyer's weed; and if blue cloths be dipped in this liquid, they will take the color of a fine green.


If intended for capers, should be kept a few days after they are gathered. Then pour boiling vinegar over them, and cover them close when cold. They will not be fit to eat for some months; but are then finely flavoured, and by many are preferred to capers.


If intended to be stewed, it should be simmered for two hours, and peeled. Then return it to the same liquor, with pepper, salt, mace, and cloves, tied up in a piece of cloth. Add a few chopped capers, carrots and turnips sliced, half a pint of beef gravy, a little white wine, and sweet herbs. Stew it gently till it is tender, take out the herbs and spices, and thicken the gravy with butter rolled in flour.


This joint is particularly useful, because so many dishes may be made of it; but it is not esteemed advantageous for a family. The bones should be cut short, which the butchers will not do unless particularly desired. The best end of the neck may be boiled, and served with turnips; or roasted, or dressed in steaks, in pies, or harrico. The scrags may be stewed in broth; or with a small quantity of water, some small onions, a few peppercorns, and a little rice, and served together. When a boiled neck is to look particularly nice, saw down the chine bone, strip the ribs halfway down, and chop off the ends of the bones about four inches. The skin should not be taken off till boiled, and then the fat will look the whiter. When there is more fat than is agreeable, it makes a very good suet pudding, or crust for a meat pie if cut very fine.


A loin or neck of pork should be roasted. Cut the skin across with a sharp penknife, at distances of half an inch. Serve with vegetables and apple sauce.


Cut off the scrag to boil, and cover it with onion sauce. It should be boiled in milk and water. Parsley and butter may be served with it, instead of onion sauce. Or it may be stewed with whole rice, small onions, and peppercorns, with a very little water. It may also be boiled and eaten with bacon and greens. The best end of the neck may either be roasted, broiled as steaks, or made into a pie.


Rub it with salt, and let it lie four or five days. Flour it, and boil it in a cloth, allowing to every pound a quarter of an hour. Cauliflower, turnips, and cabbages, are eaten with it, and melted butter. Garnish the dish with some of the vegetables.


Put into a Dutch oven six small cakes, called Nelson balls or rice cakes, made in small teacups. When quite hot, pour over them boiling melted butter, white wine, and sugar.


If not properly prepared before they are used, new casks are apt to give beer and other liquor a bad taste. They must therefore be well scalded and seasoned several days successively before they are used, and frequently filled with fresh water. The best way however is to boil two pecks of bran or malt dust in a copper of water, and pour it hot into the cask; then stop it up close, let it stand two days, wash it out clean, and let the cask be well dried.


Butter a half melon mould or quart basin, stick it all round with dried cherries or fine raisins, and fill it up with custard and layers of thin bread and butter. Boil or steam it an hour and a half.


Put on to boil a pint of good milk, with half a lemon peel, a little cinnamon, and a bay leaf. Boil it gently for five or ten minutes, sweeten with loaf sugar, break the yolks of five and the whites of three eggs into a basin, beat them well, and add the milk. Beat it all up well together, and strain it through a tammis, or fine hair sieve. Prepare some bread and butter cut thin, place a layer of it in a pie dish, and then a layer of currants, and so on till the dish is nearly full. Pour the custard over it, and bake it half an hour.


Make a thick batter with half a pint of milk and flour, two eggs, and a little salt. Take a spoonful of the batter, and drop it gently into boiling water; and if the water boil fast, they will be ready in a few minutes. Take them out with a wooden spoon, and put them into a dish with a piece of butter. These are often called drop dumplins, or spoon dumplins.


To make a relishing liquor that will keep many years, and improve by age, put the peels of thirty lemons and thirty oranges into twenty quarts of French brandy. The fruit must be pared so thin and carefully, that not the least of the white is left. Let it infuse twelve hours. Prepare thirty quarts of cold water that has been boiled, put to it fifteen pounds of double-refined sugar, and when well incorporated, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons. Mix them well, strain the liquor through a fine hair sieve, into a very clean cask, that has held spirits, and add two quarts of new milk. Stir the liquor, then bung it down close, and let it stand six weeks in a warm cellar. Bottle off the liquor, but take care that the bottles be perfectly clean and dry, the corks of the best quality, and well put in. Of course a smaller quantity of this punch may be made, by observing only the above proportions.

Another way. Pare six lemons and three Seville oranges very thin, squeeze the juice into a large teapot, put to it three quarts of brandy, one of white wine, one of milk, and a pound and a quarter of lump sugar. Let it be well mixed, and then covered for twenty-four hours. Strain it through a jelly bag till quite clear, and then bottle it off.


Make a hasty pudding with a pint of milk and flour, put it into a bason, and let it stand till the next day. Then mash it with a spoon, add a quarter of a pound of clarified butter, as many currants picked and washed, two ounces of candied peel cut small, and a little sugar and brandy. Bake it in teacups, turn them out on a dish, and pour wine sauce over them.


Violent bleeding at the nose may sometimes be prevented by applying lint dipped in vinegar, or a strong solution of white vitriol, with fomentations of the temples and forehead made of nitre dissolved in water. But as bleeding at the nose is often beneficial, it should not be suddenly stopped.


The usual mode of letting houses is by the year, at a certain annual rent to be paid quarterly: therefore unless a written agreement can be produced, to show that the premises were engaged for a shorter period, the law considers the tenant as entered for one whole year, provided the rent exceeds forty shillings per annum, and this consideration must govern the notice to quit. Every tenant who holds from year to year, which is presumed to be the case in every instance where proof is not given to the contrary, is entitled to half a year's notice, which must be given in such a manner that the tenant must quit the premises at the same quarter day on which he took possession: so that if his rent commenced at Michaelmas, the notice must be served at or before Lady-day, that he may quit at Michaelmas. If a tenant come in after any of the regular quarter days, and pay a certain sum for the remainder of the quarter, he does not commence annual tenant until the remainder of the quarter is expired; but if he pay rent for the whole quarter, he is to be considered as yearly tenant from the commencement of his rent, and his notice to quit must be regulated accordingly. Should it happen that the landlord cannot ascertain the precise time when the tenancy commenced, he may enquire of the tenant, who must be served with notice to quit at the time he mentions, and must obey the warning agreeably to his own words, whether it be the true time or not. If he refuse to give the desired information, the landlord, instead of 'on or before midsummer next,' must give in his notice, 'at the end and expiration of the current year of your tenancy, which shall expire next after the end of one half year from the date hereof.' If notice be given up to a wrong time, or a quarter instead of half a year, such warning will be sufficient, if the party make no objection at the time he receives it. When premises are held by lease, the expiration of the term is sufficient notice to quit, without giving any other warning for that purpose. 

The following is the form of a landlord's notice to his tenant:--'I do hereby give you notice to quit the house and premises you hold of me, situate in the parish of ------  in the county of ------ on or before midsummer next. Dated the ------ day of ------ in the year ------ R. C.'--The following is a tenant's notice to his landlord:--'Sir, I hereby give you warning of my intention to quit your house in the parish of ------ on or before Michaelmas next. Dated the ------ day of ------ in the year ------ C. R.'--These forms will also serve for housekeepers and lodgers, if 'apartment' be added instead of house or premises. Care however must be taken to give the address correctly: 'R. C. landlord of the said premises, to C. R. the tenant thereof.' Or, 'To Mr. R. C. the landlord of the said premises.'


Peel six large apples, take out the core with the point of a small knife or an apple scoop, but the fruit must be left whole. Fill up the centre with sugar, place the fruit in a pie dish, and pour over a nice light batter, prepared as for batter pudding, and bake it an hour in a moderate oven.


Those made with a trough, and sold by the ironmongers, are by far the best, especially for grating fine and fast.


Hazel nuts may be preserved in great perfection for several months, by burying them in earthen pots well closed, a foot or two in the ground, especially in a dry or sandy place.