or three weeks before they decay, in those plants which are
intended to be forced at a very early period. It is also suggested that
the blanching-pots used in forcing should be made in two pieces, the
uppermost of which should fit like a cap upon the lower; as the crop
might then be examined at all times without disturbing the hot dung.
Sea-kale is cooked, and sent to the table in the same manner as
asparagus.

SEA SICKNESS. This disorder may in a great measure be prevented, by
taking a few drops of vitriolic aether on a bit of sugar dissolved in the
mouth, or drinking a few drops of aether in water, with a little sugar.

SEA WATER. To render salt water fit for washing linen at sea, a quantity
of soda should be kept at hand, and used for that purpose, as often as
occasion requires. As much soda should be put into sea water as will
render it turbid, and completely precipitate the lime and magnesia which
it contains. The water will then become sufficiently alkaline for the
purpose of washing.

SHAVING SOAP. Cut half a pound of fine white soap in thin slices, add
half an ounce of salt of tartar, and mix them with full half a pint of
spirits of wine. Put the ingredients into a quart bottle, tie it down
with a bladder, digest it in a gentle heat till the soap is dissolved,
and let the air escape through a pinhole in the bladder. Filter the
mixture through paper, and scent it with a little bergamot, or essence
of lemon. It will have the appearance of fine oil. A small quantity
mixed with water will produce an excellent lather, and is much superior
to any other composition in washing or shaving.

SEALING OF LETTERS. To secure letters from being opened, beat up some
fine bean flour with the white of an egg, and make it into a paste. Use
a little of it in the form of a wafer, close the letters with it, and
hold the sealed part to the spout of a tea-pot of boiling water. The
steam will harden the cement so that the letter cannot be opened without
tearing, and will render it more secure than either wax or wafer.

SEASONING. Though general rules may be given for stuffings and
seasoning, yet much must be left to common discretion. The different
tastes of people require more or less of the flavour of spices, salt,
garlic, butter, and other ingredients; and the proportions must of
course be regulated accordingly, taking care that a variety of flavour
be given to the different dishes served at the same time. The proper