nt their approach. Large
quantities may be taken by placing short cuts of reed, bean or wheat
straw, among the branches of fruit trees, and laying some on the ground
near the root. Having committed their depredations in the night, they
take refuge in these in the day time; the reed or straw may be taken
away and burnt, and more put in its stead.--If unfortunately one of
these disagreeable insects have crept into the ear, from their running
so frequently about our garments, let the afflicted person lay his head
upon a table, while some friend carefully drop into the ear a little
sweet oil, or oil of almonds. A drop or two will be sufficient to
destroy the insect, and remove the pain. An earwig may be extracted by
applying a piece of apple to the ear, which will entice the insect to
come out.

EDGEBONE OF BEEF. Skewer it up tight, and tie a broad fillet round it,
to keep the skewers in their places. Put it in with plenty of cold
water, and carefully catch the scum as it rises. When all the scum is
removed, place the boiler on one side of the fire, to keep simmering
slowly till it is done. A piece weighing ten pounds will take two hours,
and larger in proportion. The slower it boils the better it will look,
and the tenderer it will be: if allowed to boil quick at first, no art
can make it tender afterwards. Dress plenty of carrots, as cold carrots
are a general favourite with cold beef.

EEL BROTH. Clean half a pound of small eels, and set them on the fire
with three pints of water, some parsley, a slice of onion, and a few
peppercorns. Let them simmer till the eels are broken, and the broth
good. Add salt, and strain it off. The above should make three half
pints of broth, nourishing and good for weakly persons.

EEL PIE. Cut the eels in lengths of two or three inches, season with
pepper and salt, and place them in a dish with some bits of butter, and
a little water. Cover the dish with a paste, and bake it.

EEL SOUP. Put three pounds of small eels to two quarts of water, a crust
of bread, three blades of mace, some whole pepper, an onion, and a bunch
of sweet herbs. Cover them close, stew till the fish is quite broken,
and then strain it off. Toast some bread, cut it into dice, and pour the
soup on it boiling hot. Part of a carrot may be put in at first. This
soup will be as rich as if made of meat. A quarter of a pint of rich
cream, with a tea-spoonful of flour rubbed smooth in it, is a great
improvement.