double junctions, inserted obliquely into the g-inch pipe. When the wind blows, it rushes into these lateral openings, which, having a turn upwards, direct its blast against the downward current from the top of the pot. The fixing should be in cement, and you have a cheap chimney-top, which will neither perish nor blow off. I use nothing but drain-pipes for chimney-pots, which, as well as being cheaper and stronger than any thing else, admit of a second and third story being added to them if the draught be dull, or the branch pipe top as I have described, if subject to down- ward gusts. For kitchen flues, 12-inch pipes are safer. — T. E. in the Builder . To increase the draught in the chim- ney, some persons make a hole in the hearthstone, providing there is a room below, and cover it with a ventilator to protect it from cinders and ashes. Or, inflate a large ox's bladder, and tie it by the neck to the middle of a stick, and place it across a chimney, 2 feet from the top, or at the foot of the chimney-pot. The buoyancy of the air keeps the bladder continually in a cir- cular motion, and thereby prevents the rush of air into the funnel from descend- ing so low as the fire-place. SNIPES, to Dress in Surtout. — Make a forcemeat of veal and beef suet, pounded with crumbs of bread ; add beaten mace, pepper, salt, parsley, and sweet herbs, mixed with the yolk of an egg ; lay some of this round the dish ; put in the birds drawn and half- roasted. Chop the trail, and put it all over the dish. Put some small mush- rooms, a sweetbread, and artichoke bottoms, cut small, into some good gravy ; stew all together, and beat up the yolks of 2 eggs in a spoonful of sherry ; stir all together one way. When thick take it off, and when cold pour it into the surtout. Put the yolk of a few hard eggs here and there. Season with beaten mace, pepper, and salt ; cover with the forcemeat ; colour with the volks of eggs, and send to the oven for half an hour. SNIPES, to Roast. — Do not draw them. Spit them; flour them, and baste with butter. Toast a slice of bread brown ; place it in the dish under the birds for the trail to drop on. When thcv are cnocurh, take up, and lay them SNI 367 SOL on the toast; pnt good gravy in the dish. Serve with butter, and garnish with orange or lemon. SNIPE PIE.— Bone 4 snipes, and truss them. Put in their insides finely chopped bacon, or other force- meat ; put them in the dish with the breast downwards, and put forcemeat balls around them. Add gravy made of butter, and chopped veal and ham, parsley, pepper, and shalots. Cover with nice puff paste ; close it well to keep in the gravy. 'Wien nearly done, pour in more gravy, and a little sherry wine✪ Snipe Pie. Bake 2 or 3 hours. SNOWBALLS.— Pare 6 baking apples, and take out the cores ; fill the holes with orange marmalade. Make a little good hot paste, and roll the apples in it ; make the crust of an equal thick- ness, and put them into a dripping pan, bake in a moderate oven. When you take them out, make icing for them the same way as for plum cake✪ Snowballs, and ice them a 11 over with it, a % of an inch thick. Place them a good distance from the fire till they are hardened, but do not let them brown. Put one in the mid- dle of a china dish, and the other five round it. Garnish with flowers.

AI-modernized reading of the original text

double junctions, inserted obliquely into the g-inch pipe. When the wind blows, it rushes into these lateral openings, which, having a turn upwards, direct its blast against the downward current from the top of the pot. The fixing should be in cement, and you have a cheap chimney-top, which will neither perish nor blow off. I use nothing but drain-pipes for chimney-pots, which, as well as being cheaper and stronger than any thing else, admit of a second and third story being added to them if the draught be dull, or the branch pipe top as I have described, if subject to downward gusts. For kitchen flues, 12-inch pipes are safer. — T. E. in the Builder . To increase the draught in the chimney, some persons make a hole in the hearthstone, providing there is a room below, and cover it with a ventilator to protect it from cinders and ashes. Or, inflate a large ox's bladder, and tie it by the neck to the middle of a stick, and place it across a chimney, 2 feet from the top, or at the foot of the chimney-pot. The buoyancy of the air keeps the bladder continually in a circular motion, and thereby prevents the rush of air into the funnel from descending so low as the fire-place. SNIPES, to Dress in Surtout. — Make a forcemeat of veal and beef suet, pounded with crumbs of bread ; add beaten mace, pepper, salt, parsley, and sweet herbs, mixed with the yolk of an egg ; lay some of this round the dish ; put in the birds drawn and halfroasted. Chop the trail, and put it all over the dish. Put some small mushrooms, a sweetbread, and artichoke bottoms, cut small, into some good gravy ; stew all together, and beat up the yolks of 2 eggs in a spoonful of sherry ; stir all together one way. When thick take it off, and when cold pour it into the surtout. Put the yolk of a few hard eggs here and there. Season with beaten mace, pepper, and salt ; cover with the forcemeat ; colour with the volks of eggs, and send to the oven for half an hour. SNIPES, to Roast. — Do not draw them. Spit them; flour them, and baste with butter. Toast a slice of bread brown ; place it in the dish under the birds for the trail to drop on. When they are enough, take up, and lay them SNI SOL on the toast; pnt good gravy in the dish. Serve with butter, and garnish with orange or lemon. SNIPE PIE.— Bone 4 snipes, and truss them. Put in their insides finely chopped bacon, or other forcemeat ; put them in the dish with the breast downwards, and put forcemeat balls around them. Add gravy made of butter, and chopped veal and ham, parsley, pepper, and shalots. Cover with nice puff paste ; close it well to keep in the gravy. When nearly done, pour in more gravy, and a little sherry wine. Bake 2 or 3 hours. SNOWBALLS.— Pare 6 baking apples, and take out the cores ; fill the holes with orange marmalade. Make a little good hot paste, and roll the apples in it ; make the crust of an equal thickness, and put them into a dripping pan, bake in a moderate oven. When you take them out, make icing for them the same way as for plum cake, and ice them a 11 over with it, a % of an inch thick. Place them a good distance from the fire till they are hardened, but do not let them brown. Put one in the middle of a china dish, and the other five round it. Garnish with flowers.

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