be allowed to wash away as useless, the peas or grits of
which soup or gruel have been made, broken potatoes, the green heads of
celery, the necks and feet of fowls, and particularly the shanks of
mutton; all of which are capable of adding flavour and richness to the
soup. The bones, heads, and fins of fish, containing a portion of
isinglass, may also be very usefully applied, by stewing them in the
water in which the fish is boiled, and adding it to the soup, with the
gravy that is left in the dish. If strained, it considerably improves
the meat soup, particularly for the sick; and when such are to be
supplied, the milder parts of the spare bones and meat should be used,
with very little of the liquor of the salt meats. If a soup be wanted
for the weakly and infirm, put two cow heels and a breast of mutton into
a large pan, with four ounces of rice, one onion, twenty corns of
Jamaica pepper, and twenty black, a turnip, and carrot, and four gallons
of water. Cover it with white paper, and bake it six hours.

CHEESE. This well-known article of domestic consumption, is prepared
from curdled milk, cleared from the whey. It differs very much in
quality and flavour, according to the pasture in which the cows feed,
and the manner in which the article itself is made. The same land rarely
produces very fine butter, and remarkably fine cheese; yet with proper
management, it may give one pretty good, where the other excels in
quality. Cheese made on the same land, from new milk, skimmed or mixed
milk, will differ greatly, not only in richness, but also in taste.
Valuable cheese may be made from a tolerable pasture, by taking the
whole of two meals of milk, and proportioning the thickness of the vat
to the quantity, rather than having a wide and flat one, as the former
will produce the mellowest cheese. The addition of a pound of fresh-made
butter of a good quality, will cause the cheese made on poor land to be
of a very different quality from that usually produced by it. A few
cheeses thus made, when the weather is not extremely hot, and when the
cows are in full feed, are well adapted to the use of the parlour.
Cheese for common family use may very well be produced by two meals of
skim, and one of new milk; or on good land, by the skim milk only. The
principal ingredient in making cheese is the rennet, maw, or inner part
of a calf's stomach, which is cleaned, salted, and hung up in paper bags
to dry. The night before it is used