shivered with gunpowder, a space must be left between the charge and the
wadding, and the powder will tear it asunder. But considering the
numerous accidents that are constantly occurring, from the incautious
use of fire arms, the utmost care should be taken not to place them
within the reach of children or of servants, and in no instance to lay
them up without previously drawing the charge.

FIRE IRONS. To preserve them from rust, when not in use, they should be
wrapped up in baize, and kept in a dry place. Or to preserve them more
effectually, let them be smeared over with fresh mutton suet, and dusted
with unslaked lime, pounded and tied up in muslin. Irons so prepared
will keep many months. Use no oil for them at any time, except a little
salad oil, there being water in all other, which would soon produce
rust.

FIRMITY. To make Somersetshire firmity, boil a quart of fine wheat, and
add by degrees two quarts of new milk. Pick and wash four ounces of
currants, stir them in the jelly, and boil them together till all is
done. Beat the yolks of three eggs, and a little nutmeg, with two or
three spoonfuls of milk, and add to the boiling. Sweeten the whole, and
serve it in a deep dish, either warm or cold.

FISH. In dressing fish of any kind for the table, great care is
necessary in cleaning it. It is a common error to wash it too much, and
by this means the flavour is diminished. If the fish is to be boiled,
after it is cleaned, a little salt and vinegar should be put into the
water, to give it firmness. Codfish, whiting, and haddock, are far
better if a little salted, and kept a day; and if the weather be not
very hot, they will be good two days. When fish is cheap and plentiful,
and a larger quantity is purchased than is immediately wanted, it would
be proper to pot or pickle such as will bear it, or salt and hang it up,
or fry it a little, that it may serve for stewing the next day. Fresh
water fish having frequently a muddy smell and taste, should be soaked
in strong salt and water, after it has been well cleaned. If of a
sufficient size, it may be scalded in salt and water, and afterwards
dried and dressed. Fish should be put into cold water, and set on the
fire to do very gently, or the outside will break before the inner part
is done. Crimp fish is to be put into boiling water; and when it boils
up, pour in a little cold water to check extreme heat, and simmer it a
few minutes. The fish plate on which it