maturity when it
begins to fall off of itself; and if removed too soon, it is liable to
be attacked by worms. Lean geese furnish more than those that are fat,
and the down is more valuable. Neither the feathers nor the down of
geese which have been dead some time are fit for use: they generally
smell bad, and become matted. None but what is plucked from living
geese, or which have just been killed, ought to be exhibited for sale;
and in this case the down should be plucked soon, or before the geese
are entirely cold.

DRAUGHT FOR A COUGH. Beat a fresh-laid egg, and mix it with a quarter of
a pint of new milk warmed, but do not heat it after the egg is put in.
Add a large spoonful of capillaire, the same of rose water, and a little
nutmeg scraped. Take it the first and last thing, and it will be found a
fine soft draught for those who are weakly, or have a cold.--Another
remedy. Take a handful of horehound, a handful of rue, a handful of
hyssop, and the same quantity of ground ivy and of tormentil, with a
small quantity of long plantain, pennyroyal, and five finger. Boil them
in four quarts of water till reduced to two quarts. Strain it off, then
add two pounds of loaf sugar; simmer it a little, add a quart of brandy
and bottle it for use. A wine glassful of this to be taken occasionally.

DRIED BACON. When two flitches are to be cured, divide the hog, cut off
the hams, and take out the chine. It is common to remove the spare-ribs,
but the bacon will be preserved better from being rusty, if they are
left in. Salt the bacon six days, then drain it from that first pickle:
mix a proper quantity of salt with half a pound of bay-salt, three
ounces of saltpetre, and a pound of coarse sugar, to each hog. Rub the
salts well in, and turn it every day for a month. Drain and smoke it for
a few days, or dry it with bran or flour, and hang it in the kitchen, or
on a rack suspended from the ceiling.--Good bacon may be known, if you
are going to purchase it, by the rind being thin, the fat firm, and of a
red tinge, the lean tender, of a good colour, and adhering to the bone.
If there are yellow streaks in it, it is going, if not already rusty.

DRIED CHERRIES. Stone six pounds of Kentish cherries, and put them into
a preserving pan with two pounds of loaf sugar pounded and strewed among
them. Simmer them till they begin to shrivel, then strain them from the
juice, lay them on a hot hearth or in an oven, when either is cool
enou