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fire, and baste them till they become sufficiently brown. Serve up, either round or split open, with egg sauce.

OBS.

HADDOCKS, preserved in this manner, will occasionally prove a great accommodation to families resident in the country, and whose distance from a great town may prevent their being regularly supplied with fish. But independent of this conveniency, Archæus contends, that studious and sedentary persons should indulge more freely in the use of fish, than those who pursue a more active life. The less solid nutriment supplied by fish, than by flesh, explains this opinion very rationally; but he goes further, by saying, that the gluten of fish affords the greatest quantity of synovial particles, as without their regular and refreshing supply, the synovia in the joints of sedentary persons would become too thick; and consequently those men would be in danger of becoming as immoveable as their arm chairs. Ignotus hopes that this Archæan theory will be embraced by those medi

cal and chymical lecturers, who delight in being continually whirled round in the vortex of new opinions. For a further illustration of this system, the curious reader is reférred to the 127th page of this collection, in which he will find a suffi cient field for ingenuity to work upon.

KOUMISS

TAKE a pint of cream, a pint of buttermilk, two quarts of new milk, and two lumps of sugar. Mix together, and put them into a wooden vessel shaped like a churn. Place this in a corner of a room where a fire is kept, and cover with a cloth. On the second, or third day, the preparation will become what, in this country, is called lapoured, when a degree of acidity will be observed. It should then be beaten in with a strong staff, or the hand, in order that the mixture should become smooth. The beating in should be continued daily, much depending on that operation. As soon as it has become sufficiently thick and sour, it will be fit for use. When used

as a medicine, no less than a quart, should be drank daily during the term of six months; but independent of that idea, it makes a pleasant and wholesome supper when mixed with sugar, strawberries, preserved fruits, or crumbs of bread. When new made, a little of the old should be retained as a ferment.

OBS.

THE ravages made in this country by consumption, and the hitherto unavailing course of medicines in stopping the progress of that baneful disease, will justify an appeal from an enlightened nation to one where there is scarce a single ray of science. Dr. Grieve, who resided many years in Russia, has published, in the Philosophical Transactions of Edinburgh, an account of the Koumiss, which in Tartary is held in high estimation as a cure for consumptive complaints, though in Russia Proper, it is as little known as in Great Britain.

Uuder Dr. Grieve's respectable authority, Ignotus most earnestly recommends a trial of the Koumiss in hectic, and incipient consumption. One powerful argument is attached to this acidu

lous cream; it is easily obtained, and when obtained, the expense is small. Among the Tartars, mares' milk is used, but Dr. Grieve has found, that any kind of milk may be used in the preparation of Koumiss, provided the milk be not contaminated by bad hay or turnips. When used as diet, the whey should be let off by a spigot at the bottom of the vessel, before beating in.

WELSH BEEF.

TAKE a round of beef, and rub into it two ounces of powdered salt-petre. After standing six hours, season well with pepper, salt, and a little all-spice, pounded.. Let the beef stand sixteen days in the brine, turning it frequently in that time. After washing it well with the pickle, put it into an earthen vessel, and bake it in an oven, with a good deal of beef suet over and under it. Cover in with a coarse paste, and suffer it to remain six or eight hours in the oven. When sufficiently done, pour the gravy from the beef, and let it stand till cold. It will keep two months, and all the time retain its goodness.

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OBS.

ALL large families when resident in the country, will find this a most accommodating dish. It is ready at a moment's warning to go upon actual service. It is a little army of itself, when flanked by mustard and vinegar.

TO STEW RED CABBAGE.

SHRED the cabbage very small, and mix with it some slices of onion, pepper, and salt. Stew over a slow fire with some gravy. When become sufficiently tender, thicken it with butter rolled in flour, a few minutes before serving up. A few spoonfuls of good vinegar are usually added. When white cabbage is used, it becomes more savoury by being fried previous to the stewing.

OBS.

THIS is a very wholesome sauce for any kind of plain meat.

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