as
possible; and some days after the first coat becomes dry, give a second.
This will preserve planks and other wood for ages.

VEAL. In purchasing this article, the following things should be
observed. The flesh of a bull calf is the firmest, but not so white. The
fillet of the cow calf is generally preferred for the udder. The
whitest meat is not the most juicy, having been made so by frequent
bleeding, and giving the calf some whiting to lick. Choose that meat
which has the kidney well covered with fat, thick and white. If the
bloody vein in the shoulder look blue, or of a bright red, it is newly
killed; but any other colour shows it stale. The other parts should be
dry and white: if clammy or spotted, the meat is stale and bad. The
kidney turns first in the loin, and the suet will not then be firm. This
should carefully be attended to, if the joint is to be kept a little
time. The first part that turns bad in a leg of veal, is where the udder
is skewered back: of course the skewer should be taken out, and both
that and the part under it wiped every day. It will then keep good three
or four days in hot weather. Take care also to cut out the pipe that
runs along the chine of a loin of veal, the same as in beef, to hinder
it from tainting. The skirt of the breast of veal is likewise to be
taken off, and the inside of the breast wiped and scraped, and sprinkled
with a little salt.

VEAL BLANQUETS. Cut thin slices off a fillet of veal roasted. Put some
butter into a stewpan, with an onion chopped small; fry them till they
begin to brown, then dust in some flour, and add some gravy, and a
faggot of sweet herbs, seasoned with pepper, salt, and mace; let this
simmer till you have the flavour of the herbs, then put in your veal;
beat up the yolks of two eggs in a little cream, and grated nutmeg, some
chopped parsley, and a little lemon peel shred fine. Keep it stirring
one way till it is smooth, and of a good thickness: squeeze in a little
juice of orange, and dish it up. Garnish with orange and barberries.

VEAL BROTH. To make a very nourishing veal broth, take off the knuckle
of a leg or shoulder of veal, with very little meat to it, and put it
into a stewpot, with three quarts of water. Add an old fowl, four
shank-bones of mutton extremely well soaked and bruised, three blades of
mace, ten peppercorns, an onion, and a large slice of bread. Cover it
close, boil it up once, and skim it carefully. Simmer it four hou