, without disturbing or touching the wounded part
with the fingers. Wounds of the joints will heal most expeditiously by
the simple application of cold water, provided the orifice of such
wounds be immediately closed by means of adhesive plaster.

WOW WOW. For stewed beef, chop some parsley leaves very fine, quarter
two or three pickled cucumbers or walnuts, and divide them into small
squares, and set them by ready. Put into a saucepan a good bit of
butter, stir up with it a table-spoonful of fine flour, and about half a
pint of the broth in which the beef was boiled. Add a table-spoonful of
vinegar, as much ketchup or port wine, or both, and a tea-spoonful of
made mustard. Let it simmer gently till it is sufficiently thickened,
put in the parsley and pickles ready prepared, and pour it over the
beef, or send it up in a sauce tureen.

WRIT OF EJECTMENT. When a tenant has either received or given a proper
notice to quit at a certain time, and fails to deliver up possession, it
is at the option of the landlord to give notice of double rent, or issue
a writ to dispossess the tenant. In the latter case he recovers the
payment of the rent, or the surrender of the premises. In all cases
between landlord and tenant, when half a year's rent is due, such
landlord may serve a declaration or ejectment for the recovery of the
premises, without any formal demand or re-entry. If the premises be
unoccupied, though not surrendered, he may affix the declaration to the
door, or any other conspicuous part of the dwelling, which will be
deemed legal, and stand instead of a deed of re-entry.

Y.

YEAST. This is the barm or froth which rises in beer, and other malt
liquors, during a state of fermentation. When thrown up by one quantity
of malt or vinous liquid, it may be preserved to be put into another, at
a future period; on which it will exert a similar fermentative action.
Yeast is likewise used in the making of bread, without which it would be
heavy and unwholesome. It has a vinous sour odour, a bitter taste
arising from the hops in the malt liquor, and it reddens the vegetable
blues. When it is filtered, a matter remains which possesses properties
similar to vegetable gluten; by this separation the yeast loses the
property of exciting fermentation, but recovers it again when the gluten
is added. The addition of yeast to any vegetable substance, containing
saccharine matter, excites fermentation by generating a quantity o