be small at first ; plant again next season, when they will be large and good, and entirely free from disease. This requires to be done at least every fourth season. This plan has been adopted by several fanners with com- plete success, ever since the potato disease commenced. POTATO YEAST.— Boil, and skin, and mash mealy potatoes. Mix hot water to make them as thin as pud- ding batter. Add to each lb. of potatoes 2 ozs. of treacle. When just warm, stir In for every lb. of potatoes two table- spoonfuls of yeast. Keep it warm till it has done fermenting, and in a day it will be ready for use. POULTICE. — Take 4 ozs. of crumb of bread, a pinch of elder flowers, and camomile : boil them in equal quantities of vinegar and water. Or, take linseed flour, and the dregs of ale or porter barrels, Slightly boiled. It always keeps soft from the oiliness of the linseed, and the yeasty deposit of the malt liquor is both cooling and sweetening. Poultices are designed to soften and relax any swelling, and allay pain and inflammation, to ripen tumours or swell- ings, and to cleanse inflamed and gan- grenous sores, ulcers, &c. Always re- move a poultice when it becomes dry ; the place must be well washed in warm ley water, and a fresh poultice applied. The lest poultice for every purpose is the slippery elm bark ; it may be made with warm milk and water, or with soap- ley. If tincture of myrrh be added, it Is valuable in boils, ulcers, carbuncles, &c. POULTICE for a FESTER. — Boil bread in lees of strong beer ; apply the poultice in a general manner. This has saved many a limb from amputation. POULTRY, to Feed.— “As I suppose you keep poultry, I may tell you that it has been ascertained that if you mix with their food a sufficient quantity of egg-shells or chalk, which they eat greedily, they will then lay, ceeteris paribus, twice or thrice as many eggs as before. A well-fed fowl is dis- posed to Lay a vast number of eggs, but cannot do so without the material for foe shells, however nourishing In other respects her food may be; indeed, a fowl fed on food and water free from carbonate of lime, and not finding any in the soil, or in the shape - of mortar, which thqy often eat off the wall, would lay no eggs at all with the best will in the world to do so.” — Professor Gregory. POUND CAKE.— Take 1 lb. each of flour, sifted loaf sugar, and cur- rants ; the rind of two lemons grated ; mix all together by nibbing them be- tween the hands ; then put 1 lb. of butter into a wooden bowl; place it often before the fire, if the weather is cold ; when the butter is soft, beat it up with the hand till it is like a cream ; break 10 or 12 eggs✪ Pound Cake into a deep pan ; whisk till quite frothy ; put one third of them to the butter; and beat up till well mixed ; then put in half of what is left, and mix it till it sticks to the bowl ; then put in the remainder, and mix it well up ; when it sticks to the bowl, it is well mixed and light ; then put in the flour, &c. , and mix well together. Have cake hoops, or moulds papered, and put into the oven, the heat of which must be moderate. The rind of a lemon, shred very fine, may be added.

AI-modernized reading of the original text

be small at first ; plant again next season, when they will be large and good, and entirely free from disease. This requires to be done at least every fourth season. This plan has been adopted by several fanners with complete success, ever since the potato disease commenced. POTATO YEAST.— Boil, and skin, and mash mealy potatoes. Mix hot water to make them as thin as pudding batter. Add to each lb. of potatoes 2 ozs. of treacle. When just warm, stir In for every lb. of potatoes two tablespoonfuls of yeast. Keep it warm till it has done fermenting, and in a day it will be ready for use. POULTICE. — Take 4 ozs. of crumb of bread, a pinch of elder flowers, and camomile : boil them in equal quantities of vinegar and water. Or, take linseed flour, and the dregs of ale or porter barrels, Slightly boiled. It always keeps soft from the oiliness of the linseed, and the yeasty deposit of the malt liquor is both cooling and sweetening. Poultices are designed to soften and relax any swelling, and allay pain and inflammation, to ripen tumours or swellings, and to cleanse inflamed and gangrenous sores, ulcers, &c. Always remove a poultice when it becomes dry ; the place must be well washed in warm ley water, and a fresh poultice applied. The lest poultice for every purpose is the slippery elm bark ; it may be made with warm milk and water, or with soapley. If tincture of myrrh be added, it Is valuable in boils, ulcers, carbuncles, &c. POULTICE for a FESTER. — Boil bread in lees of strong beer ; apply the poultice in a general manner. This has saved many a limb from amputation. POULTRY, to Feed.— “As I suppose you keep poultry, I may tell you that it has been ascertained that if you mix with their food a sufficient quantity of egg-shells or chalk, which they eat greedily, they will then lay, ceeteris paribus, twice or thrice as many eggs as before. A well-fed fowl is disposed to Lay a vast number of eggs, but cannot do so without the material for foe shells, however nourishing In other respects her food may be; indeed, a fowl fed on food and water free from carbonate of lime, and not finding any in the soil, or in the shape - of mortar, which they often eat off the wall, would lay no eggs at all with the best will in the world to do so.” — Professor Gregory. POUND CAKE.— Take 1 lb. each of flour, sifted loaf sugar, and currants ; the rind of two lemons grated ; mix all together by nibbing them between the hands ; then put 1 lb. of butter into a wooden bowl; place it often before the fire, if the weather is cold ; when the butter is soft, beat it up with the hand till it is like a cream ; break 10 or 12 eggs into a deep pan ; whisk till quite frothy ; put one third of them to the butter; and beat up till well mixed ; then put in half of what is left, and mix it till it sticks to the bowl ; then put in the remainder, and mix it well up ; when it sticks to the bowl, it is well mixed and light ; then put in the flour, &c. , and mix well together. Have cake hoops, or moulds papered, and put into the oven, the heat of which must be moderate. The rind of a lemon, shred very fine, may be added.

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