dry; and when the roots are cleared from
dirt, without washing, they should be dried in the sun for a few days
before they are hung up. The better way would be to wrap them up
separately in whited brown paper, and dry them on the hob of a common
stove. Lemon and orange peel will dry remarkably well in the same
manner.

GARGLES. Common gargles may be made of figs boiled in milk and water,
with a little sal-ammoniac; or sage-tea, with honey and vinegar mixed
together. A sore throat may be gargled with it two or three times a day.

GEESE. The rearing of this species of poultry incurs but little expense,
as they chiefly support themselves on commons or in lanes, where they
can get at water. The largest are esteemed the best, as also are the
white and the grey: the pied and dark coloured are not so good. Thirty
days are generally the time that the goose sets, but in warm weather she
will sometimes hatch sooner. Give them plenty of food, such as scalded
bran and light oats. As soon as the goslings are hatched, keep them
housed for eight or ten days, and feed them with barley meal, bran, and
curds. Green geese should begin to fatten at six or seven weeks old, and
be fed as above. Stubble geese require no fattening, if they have the
run of good fields and pasture.--If geese are bought at market, for the
purpose of cooking, be careful to see that they are fresh and young. If
fresh, the feet will be pliable: if stale, dry and stiff. The bill and
feet of a young one will be yellow, and there will be but few hairs upon
them: if old, they will be red. Green geese, not more than three or four
months old, should be scalded: a stubble goose should be picked dry.

GEORGE PUDDING. Boil very tender a handful of whole rice in a small
quantity of milk, with a large piece of lemon peel. Let it drain; then
mix with it a dozen apples, boiled to a pulp as dry as possible. Add a
glass of white wine, the yolks of five eggs, two ounces of orange and
citron cut thin, and sweeten it with sugar. Line a mould or bason with a
very good paste, beat the five whites of the eggs to a very strong
froth, and mix it with the other ingredients. Fill the mould, and bake
it of a fine brown colour. Serve it bottom upwards with the following
sauce: two glasses of wine, a spoonful of sugar, the yolks of two eggs,
and a piece of sugar the size of a walnut. Simmer without boiling, and
pour to and from the saucepan till the sauce is of a proper thickness,
and