previously melted together, stirring them till quite cold. This cooling astringent ointment may be used in all cases where the intention is to dry and skin over the part, in scalding &c. OLD AGE, to Live to. — “I am now an old man. I have seen near a century. Do you want to know how to grow old slowly and happily? I will tell you. Always eat slowly — masticate well. Get as much out-door exercise as you can. Pure air ! it has lengthened my life. But avoid exposure to harsh winds, and wet weather. Go to your occupation smiling. Keep a good and kind nature, and a soft temper every where. By being good to others, you get a good name ; and the happy in- fluence upon the mind of a good name, extends itself to the body. Cultivate a good memory, and to do this you must be communicative ; repeat what you have read ; talk about it. Dr. John- son’s great memory was owing to his communicativeness. If you desire to be old, and comfortable with it, do not swallow a HASP; i. e. ardent spirits, which rasp the constitution to death. Avoid as much as possible venery — that your VITALITY may hold out." Dr. Muerin. - OLDBURY PUDDING. Beat well 4 eggs ; flour and butter a pint basin ; pour in the eggs, and fill up with new milk previously boiled, with 2 laurel leaves, and when cold beat them together ; put a white paper over the basin ; cover with a cloth, and boil 20 minutes. Serve with wine and butter sauce. A little rice flour, or arrow-root incorporated with the milk will make it more nutritious ; add the squeeze of a lemon✪ Oldbury Pudding. OLIO OF MEAT.— Take ham, and any cold meat on hand, with a little lard ; add broth, 3 or 4 onions, carrots, celery, and a green cabbage✪ Olio of Meat, first scalded in boiling water ; boil on a slow fire till the meat is done, garnish the bottom of the dish with toasted bread, and soak it with some of the broth ; put upon it the ham and meat ; add broth to keep it of a thick substance. — Cold fowl, or goose, added, is a great improvement OLIO OF RABBITS.— Cat 2 rabbits into large pieces ; lard them through with large pieces of bacon, sea- OLI ONI 280 soned with salt, pepper, and spices ; put them Into a stewpan with a good slice of ham, butter, sweet herbs, a cloves, a bay leaf, a little green basil, and half a clove of garlic; simmer a little; put Into a larger stewpan upon slices of fillet of veal ; cover with thin slices of lard ; soak about half an horn- over a slow fire, and add a glass of sherry✪ Olio of Rabbits ; put the rab- bits into the tureen ; add some good gravy to the liquid ; give them a boiling together ; skim and sift the sauce ; add a lemon squeeze, and serve it upon the meat. OLIVE BRONZE DIP. Nitric acid, 1 oz, ; muriatic acid, 2 oz. ; add titanium or palladium ; when the metal is dissolved add 2 gallons of pure soft water to each pint of the solution. OLIVE PIE.— Cut a fillet of veal in thin slices ; rub them over with yolks of eggs ; strew over them a few bread crumbs, shred lemon peel, with grated nutmeg, pepper and salt ; roll very tight ; place in a pewter dish ; pour over them half a pint of good gravy made of bones ; put £ lb. of butter over it✪ Olive Pie, make a light paste, and lay it round the dish ; roll the lid half an inch thick and lay it on.

AI-modernized reading of the original text

previously melted together, stirring them till quite cold. This cooling astringent ointment may be used in all cases where the intention is to dry and skin over the part, in scalding &c. OLD AGE, to Live to. — “I am now an old man. I have seen near a century. Do you want to know how to grow old slowly and happily? I will tell you. Always eat slowly — masticate well. Get as much out-door exercise as you can. Pure air ! it has lengthened my life. But avoid exposure to harsh winds, and wet weather. Go to your occupation smiling. Keep a good and kind nature, and a soft temper every where. By being good to others, you get a good name ; and the happy influence upon the mind of a good name, extends itself to the body. Cultivate a good memory, and to do this you must be communicative ; repeat what you have read ; talk about it. Dr. Johnson’s great memory was owing to his communicativeness. If you desire to be old, and comfortable with it, do not swallow a DRAM; i. e. ardent spirits, which rasp the constitution to death. Avoid as much as possible venery — that your VITALITY may hold out." Dr. Muerin. - OLDBURY PUDDING. Beat well 4 eggs ; flour and butter a pint basin ; pour in the eggs, and fill up with new milk previously boiled, with 2 laurel leaves, and when cold beat them together ; put a white paper over the basin ; cover with a cloth, and boil 20 minutes. Serve with wine and butter sauce. A little rice flour, or arrow-root incorporated with the milk will make it more nutritious ; add the squeeze of a lemon. OLIO OF MEAT.— Take ham, and any cold meat on hand, with a little lard ; add broth, 3 or 4 onions, carrots, celery, and a green cabbage, first scalded in boiling water ; boil on a slow fire till the meat is done, garnish the bottom of the dish with toasted bread, and soak it with some of the broth ; put upon it the ham and meat ; add broth to keep it of a thick substance. — Cold fowl, or goose, added, is a great improvement OLIO OF RABBITS.— Cat 2 rabbits into large pieces ; lard them through with large pieces of bacon, sea- OLI ONI soned with salt, pepper, and spices ; put them Into a stewpan with a good slice of ham, butter, sweet herbs, a cloves, a bay leaf, a little green basil, and half a clove of garlic; simmer a little; put Into a larger stewpan upon slices of fillet of veal ; cover with thin slices of lard ; soak about half an hour over a slow fire, and add a glass of sherry ; put the rabbits into the tureen ; add some good gravy to the liquid ; give them a boiling together ; skim and sift the sauce ; add a lemon squeeze, and serve it upon the meat. OLIVE BRONZE DIP. Nitric acid, 1 oz, ; muriatic acid, 2 oz. ; add titanium or palladium ; when the metal is dissolved add 2 gallons of pure soft water to each pint of the solution. OLIVE PIE.— Cut a fillet of veal in thin slices ; rub them over with yolks of eggs ; strew over them a few bread crumbs, shred lemon peel, with grated nutmeg, pepper and salt ; roll very tight ; place in a pewter dish ; pour over them half a pint of good gravy made of bones ; put £ lb. of butter over it, make a light paste, and lay it round the dish ; roll the lid half an inch thick and lay it on.

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