Another way. — Half roast it; then put it into a large pot with three pints of water, one of small beer, one of port wine, some salt, three or four spoonfuls of vinegar, two of ketchup, a bunch of sweet heibs of various kinds (such as bumet, tarragon, parsley, thyme, basil, savoury, pennyroyal, mar- joram, knotted marjoram, and a leaf or two of sage,) some onions, cloves, and cayenne ; cover it close, and sim- mer till tender. When done lay it into a deep dish, set it over hot water, and cover it close. Skim the gravy ; put in a few pickled mushrooms, truffles, morels, and oysters if agreeable, but it is good without ; thicken the gravy with flower and butter, and heat it with the above, and pour over the beef. Force- meat balls of veal, anchovies, bacon, suets, herbs, spices, bread, and eggs, to bind, are a great improvement. BEEF STOCK. — Cut a piece of good beef✪ Stewed Rump Beef into pieces, and boil with water just to cover it. Keep skimming, and add parsley, thyme, carrot, onion, turnip, celery, and a little salt ; boil till the meat is tender, and strain it fine. BEEF TEA. — Cut a pound of fleshy or shin beef in small thin pieces ; simmer with a quart of water✪ Beef Tea twenty BEE 52 BIC minutes, after it has once boiled, and been skirnmed. Season, if approved. BEER, Excellent Table. — On three bushels of malt pour of hot water the third of the quantity you are to use,' which is to be thirty-nine gallons. ICover it warm half an hour, then mash, and let it stand two hours and a half more, then set it to drain. When dry add half the remaining water, mash and let it stand half an hour, run that into ano- ther tub, and pour the rest of the water on the malt, stir it well, and cover it, letting it infuse a full hour. Run that off, and mix all together. A pound and a half of hops✪ Excellent Table Beer should be infused in water, and be put into the tub for the first running. B.oil the hops with the wort an hour from the time it first boils. Strain off and cool. If the whole be not cool enough that day to add the yeast, a pail or two of wort may be prepared, and a quart of yeast put to it over night. Before tunning, all the wort should be added together, and thoroughly mixed with the lade-pail. When the wort ceases to work, put a bit of paper on the bung-hole for three days, when it may be safely fastened close. In four weeks the beer will be fit for drinking. Note Servants should be directed to put a oork into every barrel as soon as the tap is taken out, and to fasten in the vent-peg, the air causing casks to become musty. BEETLE, House. — Take some small lumps of unslacked lime and put into the cracks or holes from which they issue ; it will effectually destroy them : or it may be scattered on the ground. Another method, is to sprinkle the floor at night with coarse red wafers which they will greedily devour ; the red lead will act upon them as poison.

AI-modernized reading of the original text

Another way. — Half roast it; then put it into a large pot with three pints of water, one of small beer, one of port wine, some salt, three or four spoonfuls of vinegar, two of ketchup, a bunch of sweet herbs of various kinds (such as bumet, tarragon, parsley, thyme, basil, savoury, pennyroyal, marjoram, knotted marjoram, and a leaf or two of sage,) some onions, cloves, and cayenne ; cover it close, and simmer till tender. When done lay it into a deep dish, set it over hot water, and cover it close. Skim the gravy ; put in a few pickled mushrooms, truffles, morels, and oysters if agreeable, but it is good without ; thicken the gravy with flour and butter, and heat it with the above, and pour over the beef. Forcemeat balls of veal, anchovies, bacon, suets, herbs, spices, bread, and eggs, to bind, are a great improvement. BEEF STOCK. — Cut a piece of good beef into pieces, and boil with water just to cover it. Keep skimming, and add parsley, thyme, carrot, onion, turnip, celery, and a little salt ; boil till the meat is tender, and strain it fine. BEEF TEA. — Cut a pound of fleshy or shin beef in small thin pieces ; simmer with a quart of water twenty BEE BIC minutes, after it has once boiled, and been skimmed. Season, if approved. BEER, Excellent Table. — On three bushels of malt pour of hot water the third of the quantity you are to use,' which is to be thirty-nine gallons. Cover it warm half an hour, then mash, and let it stand two hours and a half more, then set it to drain. When dry add half the remaining water, mash and let it stand half an hour, run that into another tub, and pour the rest of the water on the malt, stir it well, and cover it, letting it infuse a full hour. Run that off, and mix all together. A pound and a half of hops should be infused in water, and be put into the tub for the first running. Boil the hops with the wort an hour from the time it first boils. Strain off and cool. If the whole be not cool enough that day to add the yeast, a pail or two of wort may be prepared, and a quart of yeast put to it over night. Before tunning, all the wort should be added together, and thoroughly mixed with the ladle-pail. When the wort ceases to work, put a bit of paper on the bung-hole for three days, when it may be safely fastened close. In four weeks the beer will be fit for drinking. Note.— Servants should be directed to put a cork into every barrel as soon as the tap is taken out, and to fasten in the vent-peg, the air causing casks to become musty. BEETLE, House. — Take some small lumps of unslacked lime and put into the cracks or holes from which they issue ; it will effectually destroy them : or it may be scattered on the ground. Another method, is to sprinkle the floor at night with coarse red wafers which they will greedily devour ; the red lead will act upon them as poison.

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