, under the direction of a proper person who is fully
acquainted with the business.--In many grain and other districts in the
kingdom these animals prevail very much, especially the grey kind,
particularly in all those where there are no regular raised staddles or
stands for the grain stacks to rest upon, which is the case in a great
number. The mischief, injury, and destruction of grain which is produced
in this way, is scarcely to be calculated; and they are besides very
mischievous, troublesome, and inconvenient in several others; so that
they should be every where extirpated as much as possible. And in corn
tracts, stands or staddles should every where be provided in order to
prevent mischief being done by them.

RAZOR STRAPS. Nothing makes a better razor strap than crocus martis with
a little sweet oil, rubbed well on doe skin with a glass bottle; and to
keep it in perfect order, it should not be left too long dry.

RED CABBAGE. Slice a red cabbage crossways, put it in an earthen dish,
and throw on it a handful of salt. Cover it over till the next day,
drain it in a cullender, and put it into a jar. Boil some good vinegar,
with cloves and allspice; pour it hot on the cabbage till the jar is
full, and when cold tie it down close.

RED HERRINGS. Choose those that are large and moist, cut them open, and
pour over them some boiling small beer. Let them soak half an hour, then
drain and dry them; make them just hot through before the fire, and rub
them over with cold butter. Serve with egg sauce, or buttered eggs;
mashed potatoes should also be sent up with them.

RED INK. Infuse a quarter of a pound of Brazil wood, rasped, in two
pints of vinegar, for three days. Then boil the liquid and the wood over
a gentle fire, for an hour, and strain it off quite hot. Put it again
over the fire, and dissolve in it, first, half an ounce of gum arabic,
and afterwards, half an ounce of alum, and the same quantity of white
sugar. When the alum is dissolved, remove it from the fire, and preserve
it for use.

RED MULLET. This sort of fish are in season in August; and to be good,
they should be quite firm. Sea mullets are preferred to the river ones,
and the red to the grey. This fish is sometimes called the sea woodcock.
To dress mullets, clean them, but leave the inside. Fold them in oiled
paper, and bake them gently in a small dish. Make a sauce of the liquor
that comes from the fish, with a piece of butter, a little fl