or a month. spoonful of yest. Let it work out of the barrel, stirring it every day with a stick for a fortnight When the fermentation is completed, put to every sixteen gallons of wine one gallon of French brandy. Let the cask remain with the bung open till the fermentation ceases. Then bung it up, and let it stand twelve months; after which time it may be racked off, or bottled, and in six months it will be fit for use. OBS. THIS kind of wine comes cheap, and is equally good with the best raisin wine. It improves by age, and answers all the purposes of a sweet wine. The present high price of wine makes such a substitute very desirable. Of this kind of wine, a medical man will form his opinion, when called in to patients who have constantly used it. To STEW COD. CUT cod in slices, and put it into a stew-pan with as much water as may suffer it to be stewed about fifteen minutes. Then put in two or three pounded anchovics, a little butter, some bread D crumbs made very fine, and a little juice of lemon. Season with salt, nutmeg, and a small portion of white pepper; then add Cayenne pep. per, and as much good gravy as will allow the whole to boil about five minutes. A table spoonful of crab, or lobster sauce, will much improve this dish. The fish must not be turned in the pan, OBS. A physician who has a greater regard for his patient's health than he has for his guinea, 'will not recommend the too frequent use of this dish. A GOOD FISH SAUCE. TAKE two gills of mushroom catchup, two gills of walnut catchup, twelve anchovies pounded, two cloves of garlic, and a tea spoonful of Cayenne pepper. Boil all together, and, when cold, bottle it. When used, shake the bottle. OBS. No housekeeper should be without this composition, as it will prevent her from continually sending to the oil-shop. A CHEAP SOUP. TAKE one pound of lean beef cut into small pieces, seven pints of water, one pint of split pease, one pound of potatoes, three ounces of rice, two heads of celery, aud three leeks. Season to the taste with salt, pepper, and dried mint. Boil gently till reduced to five pints, then strain through a cullender, or, which is better, it may remain unstrained. Fried cabbage and onion will give strength to the soup at a small expense. OBS. A soup of this kind taken every fourth day, will act as an antidote to strong gravy soups, and prove a preservative against gout and scurvy. Experto crede Roberto. A SAUCE FOR BOILED CARP, TENCH, OR TO a quarter of a pound of butter, put a pint of cream, and one anchovy pounded. Heat to gether gently, and put in half a spoonful of India soy, with lemon juice to the taste. When suffi ciently heated, take half an ounce of butter, and some flour, which stir into the sauce to make it thicker. Walnut, or mushroom catchup, will, when soy is not to be had, supply its place. OBS. THIS is a good sauce for those who prefer good eating to health. Carp and tench are most wholesome when simply boiled, and eaten with plain melted butter made mild with cream, and acidulated gently with good vinegar. TO BROIL A BEEF STEAK. CUT steaks from a rump of beef about half an inch in thickness. The fire being clear, rub the gridiron with beef suet, and lay on the steaks; let them broil till they begin to brown, then turn them, and when gently browned lay them on a hot dish with a bit of butter, and some pepper and salt upon each. Lay on the steaks again, and finish the broiling, by frequently turning them till they are enough. Take a shallot, chopped as small as possible, and putting it to some gravy or hot water, pour it among the steaks, and serve them up as hot as possible. OBS. BEEF steaks, dressed in this simple manner, were the established breakfast of the Maids of Honour, in the days of Queen Elizabeth. At an earlier period, they gave strength and vigour to those men who "drew, And almost joined the horns of the tough yew." TO FRY A BEEF STEAK. CUT the steaks as for broiling, and put them into a stew-pan with a lump of butter. Set them over a slow fire, and keep turning them till the butter has become a thick white gravy, which pour into a basin, and put more butter to the |