are some fleaks of white wool, three
inches long, and a quarter of an inch wide. Tie the stalks of the fruit
on the stick, from within an inch of one end to beyond the other, so as
to make them look handsome. Simmer them in some syrup two successive
days, covering them each time with it when cold. When they look clear,
they are simmered enough. The third day, they should be treated like
other candied fruit. See CANDIED.

BARBERRY DROPS. Cut off the black tops, and roast the fruit before the
fire, till it is soft enough to pulp with a silver spoon through a sieve
into a china bason. Then set the bason in a saucepan of water, the top
of which will just fit it, or on a hot hearth, and stir it till it grows
thick. When cold, put to every pint a pound and a half of double refined
sugar, pounded and sifted through a lawn sieve, which must be covered
with a fine linen, to prevent waste while sifting. Beat the sugar and
juice together three hours and a half if a large quantity, but two and a
half for less. Then drop it on sheets of white thick paper, the size of
drops sold in the shops. Some fruit is not so sour, and then less sugar
is necessary. To know when there is enough, mix till well incorporated,
and then drop. If it run, there is not enough sugar; and if there be too
much, it will be rough. A dry room will suffice to dry them. No metal
must touch the juice but the point of a knife, just to take the drop off
the end of the wooden spoon, and then as little as possible.

BARLEY BROTH. Wash three quarters of a pound of Scotch barley in a
little cold water, put it in a soup pot with a shin or leg of beef, or a
knuckle of veal of about ten pounds weight, sawn into four pieces. Cover
it with cold water, and set it on the fire; when it boils skim it very
clean, and put in two onions. Set it by the side of the fire to simmer
very gently about two hours; then skim off all the fat, put in two heads
of celery, and a large turnip cut into small squares. Season it with
salt, let it boil an hour and a half longer, and it is done. Take out
the meat carefully with a slice, cover it up and keep it warm by the
fire, and skim the broth well before it is put into the tureen. This
dish is much admired in Scotland, where it is regarded, not only as
highly nutricious, but as a necessary article of domestic economy: for
besides the excellent soup thus obtained, the meat also becomes an
agreeable dish, served up with sauce in the following m