pepper and
salt, and wash them before they are roasted. The most delicate birds,
even grouse, may thus be preserved. Those that live by suction cannot be
done this way, as they are never drawn; and perhaps the heat might make
them worse, as the water could not pass through them; but they will bear
a high flavour. Lumps of charcoal put about birds and meat will preserve
them from taint, and restore what is spoiling.

GAME SAUCE. Wash and pare a head of celery, cut it into thin slices,
boil it gently till it becomes tender; then add a little beaten mace,
pepper, salt, and nutmeg. Thicken it with flour and butter, boil it up,
pour some of it in the dish, and some in a boat. Lemon pickle or lemon
juice may be added to it.

GAMMON. Take off the rind of the ham and gammon, and soak it in water;
cover the fat part with writing paper, roast, and baste it with canary.
When done, sprinkle it over with crumbs of bread and parsley. Serve it
with brown gravy, after it is well browned, and garnish it with raspings
of bread.

GARDEN HEDGES. A well trained hawthorn fence is the strongest, but as it
is apt to get thin and full of gaps at the bottom, the barberry is to be
preferred, especially on high banks with a light soil. It may be raised
from the berries as easily as hawthorn, and will grow faster, if the
suckers be planted early. The barberry puts up numerous suckers from the
roots; it will therefore always grow close at the bottom, and make an
impenetrable fence. In trimming any kind of close hedge, care should be
taken to slope the sides, and make it pointed at the top: otherwise, the
bottom being shaded by the upper part, will make it grow thin and full
of gaps. The sides of a young hedge may be trimmed, to make it bush the
better; but it should not be topped till it has arrived at a full yard
in height, though a few of the points may be taken off. The bottom of
hawthorn hedges may be conveniently thickened, by putting in some plants
of common sweet briar, or barberry.

GARDEN RHUBARB. To cultivate the common garden rhubarb, it should not
only have a depth of good soil, but it should be watered in dry weather,
and well covered with straw or dung in the winter season. It will then
become solid when taken out of the ground; and if cut into large slices,
and hung up in a warm kitchen, it will soon be fit for use. The plants
may be taken up when the leaves are decayed, either in spring or in
autumn, while the weather is