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STOCK, for Fish Soups. — Take 1 lb. of skate, 4 or 5 flounders, and 2 lbs. of eels. Clean them well, and cut them into pieces ; cover them with water, and season them with mace, pepper, salt, and an onion stuck with cloves, a head of celery, two parsley roots sliced, and a bunch of sweet herbs. Simmer an hour and a half, closely covered, and then strain it off for use. If for brown soup, first fry the fish brown in butter, and then do as above. It will not keep more than two or three days. STOCK, for Gravy Soup. — Take 20 lbs. of coarse lean beef, cut into small pieces, and put into a pot, with water to cover it. Skim well. Add pot herbs to give it the desired flavour. Season with salt and ground pepper ; simmer till the meat becomes tender ; skim well, and strain. Or, put a knuckle of veal, 1 lb. of lean beef, and 1 lb. of the lean of gammon of bacon, all sliced, into a stewpan, with onions, turnips, celery, and two ■ quarts of water. Stew the meat tender, but do not let it brown. It will serve either for soup, or brown or white gravy ; if for brown, put some of the browning in, and boil it a few minutes. STOCK FOR SOUP.— All the liquor that is left from boiling flesh or salt meats should be carefully saved. [illustration: STO] with water to cover it. Skim well. Add pot herbs to give it the desired flavour. Season with salt and ground pepper ; simmer till the meat becomes tender ; skim well, and strain. Or, put a knuckle of veal, 1 lb. of lean beef, and 1 lb. of the lean of gammon of bacon, all sliced into a stewpan, with onions, turnips, celery, and two quarts of water. Stew the meat tender, but do not let it brown. It will serve either for soup, or brown or white gravy ; if for brown, put some of the browning in, and boil it a few minutes. STOCK FOR SOUP.— All the liquor that is left from boiling fresh or salt meats should be carefully saved. All. the bones from cold meats or the trimmings from uncooked meats should be put aside to boil up in this liquor. Crack the bones thoroughly. They are very essential to a good soup, for they contain much gelatinous matter that enriches the stock. Every bit of meat or fowl of every kind should be carefully preserved. Put all into a large pot or kettle, with water enough to cover them. Let this simmer slowly over a steady fire, but never let it boil. Keep the pot covered closely, stir the contents frequently. Pour in a cup of cold water now and then, and skim off the scum as fast as it rises. For fresh meat, bones, or scraps, commence with cold water ; if cooked meats, use hot water. One quart of water to a pound of meat is a fair proportion. After this has simmered from six to eight hours it will be ready for use. Let it stand over night, then skim off all the fat. Keep a large jar, into which put all the stock you can make day by day. Cover closely. A jar of such stock should be kept constantly on hand, as from it almost any kind of soup can be quickly prepared. ST O M AC H I C S. — Medicines, stimulating and warming the stomach. STOMACHIC CORDIAL.— Ginger, i drachm; tincture of cardamoms, 2 drachms ; compound tincture of senna, 3 drachms. STOMACHIC WINE.— Powdered Peruvian bark, 1 oz. ; cardamom seeds, and orange peel bruised, each, 2 drachms. Infuse in a bottle of Port wine for five or six days. Strain off the wine. This is a good tonic for the