berries or strawberries
eaten plentifully have been found to dissolve these concretions, and
contribute to the preservation of the teeth and gums. Tooth powders and
tinctures also have their use. A very convenient powder may be made of
charcoal pounded in a mortar, and sifted fine. Apply a little of it to
the teeth twice a week, and it will not only render them beautifully
white, but also make the breath sweet, and the gums firm and
comfortable. The charcoal may be ground in water, and so preserved for
use. A tincture for the gums may be made of three ounces of the tincture
of bark, and half an ounce of sal ammoniac, mixed together. Dip the
finger into a tea-spoonful of the tincture, and rub the gums and teeth
with it, which are afterwards to be washed with warm water. This
tincture not only cures the toothache, but preserves the teeth and gums,
and causes them to adhere to each other.

TENANT AT SUFFERANCE. When a lease is expired, and the tenant keeps
possession without any new contract, he is deemed a tenant at
sufferance. But on the landlord's acceptance of any rent after the
expiration of the lease, the tenant may hold the premises from year to
year, till half a year's notice is given.

TENANT AT WILL. A tenant at will is one who holds an estate or tenement
at the will of the landlord, and may at any time be ejected. Meanwhile
he is at liberty to leave when he chooses, on giving proper notice, and
cannot be compelled to occupy.

TENCH. These are a fine flavoured fresh-water fish, and should be
killed and dressed as soon as caught. They abound very much in the dykes
of Lincolnshire. When they are to be bought, examine whether the gills
are red and hard to open, the eyes bright, and the body stiff. The tench
has a slimy matter about it, the clearness and brightness of which
indicate freshness. The season for this delicate fish is July, August,
and September. When to be dressed, put them into cold water, boil them
carefully, and serve with melted butter and soy. They are also very fine
stewed, or fricasseed, as follows. To fricassee tench white. Having
cleaned your tench very well, cut off their heads, slit them in two, and
if large, cut each half in three pieces, if small, in two: melt some
butter in a stewpan, and put in your tench; dust in some flour, and pour
in some boiling water, and a few mushrooms, and season it with salt,
pepper, a bundle of sweet herbs, and an onion stuck with cloves: when
this boil