orrel quite clean,
bruise them in a mortar, and steep them in white wine vinegar for two or
three days. Then rub the liquor on the ring worm three or four times a
day, till it begin to disappear.

ROASTING. The first requisite for roasting is to have a clear brisk
fire, proportioned to the joint that is to be roasted; without this
every attempt must prove abortive. Next to see that the spit is properly
cleaned before it enters the meat, and the less it passes through it the
better. Neck and loins require to be carefully jointed before they are
put on the spit, that the carver may separate them easily and neatly.
The joint should be balanced evenly on the spit, that its motion may be
regular, and the fire operate equally on every part; for this purpose
cook-holds and balancing skewers are necessary. All roasting should be
done open to the air, to ventilate the meat from its own fumes, and by
the radiant heat of a glowing fire; otherwise it is in fact baked, and
rendered less wholesome. Hence what are called Rumford roasters, and the
machines invented by economical gratemakers, are utterly to be rejected.
If they save any thing in fuel, which is doubtful, they are highly
injurious to the flavour and best qualities of the meat. For the same
reason, when a joint is dressed, it is better to keep it hot by the
fire, than to put it under a cover, that the exhalations may freely
escape. In making up the fire for roasting, it should be three or four
inches longer at each end than the article on the spit, or the ends of
the meat cannot be done nice and brown. Half an hour at least before the
roasting begins, prepare the fire, by putting on a few coals so as to be
sufficiently lighted by the time the fire is wanted. Put some of them
between the bars, and small coals or cinders wetted at the back of the
fire; and never put down meat to a burnt up fire. In small families, not
provided with a jack or spit, a bottle jack, sold by the ironmongers, is
a valuable instrument for roasting; and where this cannot be had, a
skewer and a string, or rather a quantity of coarse yarn loosely
twisted, is as philosophical as any of them, and will answer the purpose
as well. Do not put meat too near the fire at first. The larger the
joint, the farther it must be kept from the fire: if once it gets
scorched, the outside will become hard, and acquire a disagreeable
taste. If the fire is prevented from penetrating into it, the meat will
appear done,