and the curd some rushes must be put. After standing two days, the rushes must be renewed, when the cheese should be taken from the vat, and turned as often as necessary.

OBS.

THIS is a much better cheese than when made of all cream without rennet, as it contains a due proportion of cheesy and butyraceous matter. In making cream cheeses, the utmost attention should be paid to the rennet which ought to be perfectly sweet. Without this precaution, it will be impossible to make a good cream cheese.

water.

TO STEW PEASE.

PUT a quart of green pease into a pan, with two cabbage lettuces, four young onions, a little thyme, mint, pepper and salt, and some hard After boiling till the pease are half done, pour off the water, and put in a pint of gravy, with a slice of lean ham, and a lump or two of sugar. When the pease are become sufficiently tender, thicken with butter rolled in flour; and when served up, remove the ham.

OBS.

STEWED pease are, in general, an acceptable dish, but being disposed to produce a considerable degree of flatulency, they are not in all cases, to be recommended. Upon the whole, the pease will stew very well without the lettuces and onions.

MUTTON CHOPS.

CUT the best part of a neck of mutton into chops, and season them with pepper and salt. When put upon the gridiron, let the fire be clear, and very hot, and keep frequently turning the chops. When sufficiently done, send them up as hot as possible. The best chops are cut from that part of the neck which is covered with fat, and which must be carefully removed. At the same time, the ends of the bones must be neatly chopped off.

OBS.

THIS is a true English dish; and as much of its merit depends on its being sent up hot, it can only, with propriety, make its appearance

2

.

solus. A chop amateur can only relish it in the place where it is cooked, or within a few yards.

GALLINA CURDS AND WHEY.

TAKE a number of the tough coats that line the insides of the gizzards of turkeys and fowls, and after clearing them from the contained pebbles, strew a little salt upon them, and hang them up to dry. When intended for use, break a few pieces, and pour upon them some spoonfuls of boiling water. After standing all night, the infusion be used in the same manner as rennet, made from the stomach of a calf.

may

OBS.

It is a singular circumstance, that those strong semi-cartilaginous substances should have the power of coagulating milk, forming curds and whey of a sweeter and more delicate nature than what are made by rennet. In poultry, the crop, or first stomach, does not seem to contain any gastric juice, its office being only that of a macerating vessel. The gastric juice is, conse

K

quently, to be sought for in the gizzard, or second stomach, where it acts in aid of the trituration, an operation performed by the strong muscular action of the gizzard upon the contained pebbles. Without this contrivance, the seeds and grains on which the poultry feed, would pass, without contributing any thing towards nutrition. Birds of prey, whose food consists of animal substances, have no gizzard, as they do not stand in need of such an organ, their digestion, from the nature of their food, being of necessity performed in a muscular crop.

This preparation of milk, when sweetened with sugar, makes a wholesome supper for persons of a delicate, or consumptive habit, being entirely free from the disagreeable flavour of

rennet.

Milk consists of cheesy, butyraceous, and watery parts, and, on account of the warmth, and the mechanical process of the stomach, joined to the chemical properties of the acid generated in it, it necessarily is made to coagulate in all stomachs. Indeed, it makes no difference whether we take the cream, cheesy part, or whey, in

succession, or whether we consume them united in the mass of the milk. In the former case, the separation takes place without, and in the latter, within the stomach. Such being the case, this preparation of milk is a more elegant form than milk alone, and will, in general, be as acceptable to the stomach.

CRIMPING FISH.

IN Holland, and in families where the dressing of fish is scientifically attended to, the operation of crimping is performed upon most kinds of fish. When it can be done, this cruel operation is performed upon the living fish; but it answers nearly as well, if performed within a few hours after death. The fish, when scored to the bone, is said to be crimped, in which state, or cut into pieces, it is committed to the fish-kettle, after lying a few hours in cold salt and water. And here a question occurs, why the Epicure should give the preference to fish after it has parted with a considerable portion of its rich and soluble parts in the boiling water? Of this question, Ignotus