preservation of health, but in the cure of many diseases, which may be
effected by diet only. Its effects indeed are not always so quick as
those of medicine, but they are generally more lasting, and are obtained
with greater ease and certainty. Temperance and exercise are the two
best physicians in the world; and if they were duly regarded, there
would be little occasion for any other.

FOOD FOR BIRDS. An excellent food for linnets, canaries, and other
singing birds, may be prepared in the following manner. Knead together
one pound of split peas ground to flour, half a pound each of coarse
sugar and fine grated bread, two ounces of unsalted butter, and the
yolks of two eggs. Brown the paste gently in a fryingpan, and when cold
mix with it two ounces of mace seed, and two pounds of bruised hemp
seed, separated from the husk. This paste given to birds in small
quantities will preserve them in health, and prompt them to sing every
month in the year.

FORCEMEAT. This article, whether in the form of stuffing balls, or for
patties, makes a considerable part of good cooking, by the flavour it
imparts to whatsoever dish it may be added. Yet at many tables, where
every thing else is well done, it is common to find very bad stuffing.
Exact rules for the quantity cannot easily be given; but the following
observations may be useful, and habit will soon give knowledge in mixing
it to the taste. The selection of ingredients should of course be made,
according to what they are wanted for, observing that of the most
pungent, the smallest quantity should be used. No one flavour should
greatly preponderate; yet if several dishes be served the same day,
there should be a marked variety in the taste of the forcemeat, as well
as of the gravies. It should be consistent enough to cut with a knife,
but neither dry nor heavy. The following are the articles of which
forcemeat may be made, without giving it any striking flavour. Cold fowl
or veal, scraped ham, fat bacon, beef suet, crumbs of bread, salt, white
pepper, parsley, nutmeg, yolk and white of eggs well beaten to bind the
mixture. To these, any of the following may be added, to vary the taste,
and give it a higher relish. Oysters, anchovy, taragon, savoury,
pennyroyal, knotted marjoram, thyme, basil, yolks of hard eggs, cayenne,
garlic, shalot, chives, Jamaica pepper in fine powder, or two or three
cloves.

FORCEMEAT BALLS. To make fine forcemeat balls for fish soups, or stewe