friendly to you I never fee'd physician or quack of any kind to enter the lists against you: if then you don't leave me to my repose, it may be said you are ungrateful too.

Archæus. I scarcely acknowledge that as any objection. As to quacks, I despise them: they may ruin your health by their disguised rum and brandy, and can only affect me by bringing upon you jaundice and dropsy, diseases concomitant on dram drinking. And as to the regular physicians, they are convinced, that the gout, in such a subject as you are, is no malady, but a remedy; and wherefore attempt to remove a remedy?'But to our business.-There

Dr. Franklin. Oh! Oh! for Heaven's sake quit; ́and I promise faithfully never more to play at chess, but exercise daily, and to live temperately.

Archaus. I know you too well.-You promise fair: but after a few months of good health, you'll return to your old habits; your fine promises will be forgot like the forms of the last year's clouds. Come, then; we'll finish the account. But I leave you with an assurance of

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giving you another fit at a proper time. Your good is my object; and I now hope that you are sensible of my being your real friend.

Since perusing the above dialogue, Ignotus is informed by Archæus, that any attempts to exe terminate the gout are as absurd, as for a man to attempt to stop the current of a river in its hasty passage to the sea, by damming it up. The neighbouring country would soon feel the inconvenience. The remedies known are but palliatives, and these lie, as we are informed by Archæus, in the small compass of two significant words, Temperance and Exercise.

A GREEN PEASE SOUP WITHOUT MEAT.

TAKE a quart of old green pease, and put them into two quarts of water, with a sprig or two of mint. Boil till the pease become very soft, and then pulp them through a sieve. Put the pulp and water into a stew-pan, with a pint of young pease, two or three cucumbers cut into thick

square pieces, lettuce stalks with the leaves cut Put to them a few

off, and an onion or two. ounces of butter. Salt and pepper to the taste. Boil gently, or rather simmer over the fire. If not sufficiently green, add to the soup some spoonfuls of spinage juice, a few minutes before sending up.

OBS.

THIS is a very pleasant and wholesome soup for all ages and constitutions, and will be very proper for those who the day before have plentifully eat of a fiery turtle soup.

A PARTRIDGE SOUP.

TAKE two or three old partridges, and after taking off their skins, cut them into small pieces, and fry them in butter, with a few slices of ham, some onions, and celery. When fried very brown, put them into a stew-pan, with three quarts of water, a few pepper-corns, and a little salt. Boil slowly till a little more than a pint and a half of the soup is consumed. Then strain, and serve up hot.

OBS.

THIS Soup being neither strong, nor made fiery with seasonings, may be recommended to all ages and constitutions. It is pleasant, and perfectly harmless. The addition of a few pieces of veal, or a little veal gravy, need not be objected to.

SAUCE FOR BOILED CARP.

STEEP in warm water, one ounce of morels. Put to them a quarter of an ounce of Jamaica pepper, half a quarter of an ounce of scraped ginger, a few corns of black pepper, a piece of lemon peel, near a pound of onions, and a handful of parsley. Boil till the onions become soft, then take out the morels, and squeeze the rest very dry. Add to the liquor, three anchovies, a spoonful and a half of catchup, four spoonfuls of red wine, and half a spoonful of vinegar. Then cut the morels, and put them to the liquor. Thicken with three quarters of a pound of butter rolled in flour. This will make a pint of sauce. When set on to boil, let the ingredients be barely covered with water.

OBS.

THIS is a very rich sauce, but many people, with sufficient reason, prefer the Dutch sour sauce for boiled carp; and, indeed, these rich sauces overpower the natural taste of most kinds of fish.

A WHITE Soup.

TAKE a knuckle of veal, and a full grówn fowl cut into four pieces. Boil in six quarts of water, with a little rice, two anchovies, a bunch of sweet herbs, some white pepper, onion, and celery. Stew till the gravy has become sufficiently strong; then run it through a sieve, and let it stand all night, when the fat should be taken off. Put to the soup a quarter of a pound of beaten almonds, which must be run through a sieve. Before the soup is served up, put to it half a pint of cream, and the yolk of one egg beat up. Send up as hot as possible, as nothing is so unpleasant as cold soup.

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