auce is intended for boiled turkey, veal, or fowls.

CELERY SOUP. Split half a dozen heads of celery into slips about two
inches long, wash them well, drain them on a hair sieve, and put them
into a soup pot, with three quarts of clear gravy. Stew it very gently
by the side of the fire, about an hour, till the celery is tender. If
any scum arise, take it off, and season with a little salt. When celery
cannot be procured, half a dram of the seed, pounded fine, will give a
flavour to the soup, if put in a quarter of an hour before it is done. A
little of the essence of the celery will answer the same purpose.

CELLARS. Beer and ale that have been well brewed, are often injured or
spoiled in the keeping, for want of paying proper attention to the
state of the cellar. It is necessary however to exclude as much as
possible all external air from these depositaries, as the state of the
surrounding atmosphere has a most material influence upon the liquor,
even after it has been made a considerable time. If the cellar is liable
to damps in the winter, it will tend to chill the liquor, and make it
turn flat; or if exposed to the heat of summer, it will be sure to turn
sour. The great object therefore is to have a cellar that is both cool
and dry. Dorchester beer, generally in high esteem, owes much of its
fineness to this circumstance. The soil in that county being very
chalky, of a close texture and free from damps, the cellars are always
cool and dry, and the liquors are found to keep in the best possible
manner. The Nottingham ale derives much of its celebrity also from the
peculiar construction of the cellars, which are generally excavated out
of a rock of sand-stone to a considerable depth, of a circular or
conical form, with benches formed all round in the same way, and on
these the barrels are placed in regular succession.

CERATE. Half a pound of white wax, half a pound of calumine stone finely
powdered, and a pint and a half of olive oil, will make an excellent
cerate. Let the calumine be rubbed smooth with some of the oil, and
added to the rest of the oil and wax, which should be previously melted
together. Stir them together till they are quite cold.

CHARDOONS. To dress chardoons, cut them into pieces of six inches long,
and tie them in a bunch. Boil them tender, then flour and fry them with
a piece of butter, and when brown serve them up. Or tie them in bundles,
and serve them on toast as boiled asparagus,