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Linseed meal, 2 ozs. ; slippery elm, 1 oz. ; powdered lobelia, 1 1/2 ozs. ; ginger, 1/2 oz. ; whiskey sufficient to make it. Good for all inflamed parts, as the side In pleurisy, liver complaint, rheumatism, lumbago. LOBELIA TINCTURE. Put 2 ozs. of the powdered plant to 1 quart of whiskey. Infuse 7 days. Dose, a teaspoonful when the cough is troublesome. The tincture can now be bought at most Herbal Stores. See page 387. LOBELIA, Acid Tincture of. — Lobelia herb, 1 oz. ; cayenne, 3 drs. ; vinegar, half a pint. Boil the vinegar, and put all into a bottle, cork well for 7 or 8 days. Dose for a cough, half a teaspoonful in any pleasant vehicle. Repeat when the cough is troublesome. It will require a larger dose for asthma or croup. LOBELIA WATER.— Lobelia leaves and capsules, or powder 1 oz. ; boiling water 1/2 pint ; brandy 1 pint. Infuse a week. — Good for sore and inflamed eyes, erysipelas, ringworm, &c. LOBSTERS, Buttered. — Pick the meat out, cut it, and warm with a little weak brown gravy, nutmeg, salt, pepper, and butter with a little flour. If done white, a little white gravy and cream. LOBSTER, Curry of. — Take them from the shells, and lay into a pan, with a small piece of mace, three or four spoonfuls of veal gravy, and four of cream ; rub smooth one or two teaspoonfuls of curry-powder, a teaspoonful of flour, and an ounce of butter : simmer an hour ; squeeze half a lemon in, and add salt. LOBSTER, to Pot.— Half boil them, pick out the meat, cut it into small bits and season with mace, white pepper, nutmeg, and salt ; press close into a pot, and cover with butter, bake half an hour ; put the spawn in. When cold, take the lobster out, and put it into the pots with a little of the butter. Beat other butter in a mortar with some of the spawn ; then mix that coloured butter with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added, if approved. — Or, take out the meat as whole as you can ; split the tail and remove the gut ; if the inside be not watery add that. Season with mace, nutmeg, white pepper, salt, and a clove or two in the finest powder. Lay a little fine butter at the bottom of a pan, and the lobster smooth over it, with bayleaves between ; cover it with butter, and bake gently. When done, porn- the whole on the bottom of a sieve ; and with a fork lay the pieces into potting. LOB LOG pots, some of each sort, with the seasoning about it. When cold, pour clarified butter over, but not hot It will be good next day ; or if highly seasoned, and thickly covered with butter, will keep some time. Potted lobster may be used cold, or as a fricassee, with a cream-sauce ; it then looks very nicely, and eats excellently, especially if there is spawn. LOBSTER, to Roast. — When you have half boiled the lobster, take it out of the water, and while hot, rub it with butter, and lay it before the fire. Baste it with butter till it has a fine froth.