. To clean gold, and restore its lustre, dissolve a little sal
ammoniac in common wine. Boil the gold in it, and it will soon recover
its brilliance. To clean gold or silver lace, sew it up in a linen
cloth, and boil it with two ounces of soap in a pint of water:
afterwards wash the lace in clear water. When the lace happens to be
tarnished, the best liquor for restoring its lustre is spirits of wine,
which should be warmed before it is applied. This application will also
preserve the colour of silk or embroidery.

GOLD RINGS. If a ring sticks tight on the finger, and cannot easily be
removed, touch it with mercury, and it will become so brittle that a
slight blow will break it.

GOOSE FEATHERS. These being deemed particularly valuable, the birds in
some counties are plucked four or five times in a year. The first
operation is performed in the spring for feathers and quills, and is
repeated for feathers only, between that period and Michaelmas. Though
the plucking of geese appears to be a barbarous custom, yet experience
has proved, that if carefully done, the birds thrive better, and are
more healthy, when stripped of their feathers, than if they were left
to drop them by moulting. Geese intended for breeding in farm yards, and
which are called old geese, may be plucked three times a year, at an
interval of seven weeks, but not oftener. Every one should be thirteen
or fourteen weeks old before they are subject to this operation, or they
are liable to perish in cold summers; and if intended for the table,
they would become poor and lose their quality, were they stripped of
their feathers at an earlier period.

GOOSE PIE. Quarter a goose, season it well, put it in a baking dish, and
lay pieces of butter over it. Put on a raised crust, and bake it in a
moderate oven. To make a richer pie, forcemeat may be added, and slices
of tongue. Duck pie is made in the same manner.

GOOSE SAUCE. Put into melted butter a spoonful of sorrel juice, a little
sugar, and some scalded gooseberries. Pour it into boats, and send it
hot to table.

GOOSEBERRY FOOL. Put the fruit into a stone jar, with some good Lisbon
sugar. Set the jar on a stove, or in a saucepan of water over the fire:
if the former, a large spoonful of water should be added to the fruit.
When it is done enough to pulp, press it through a cullender. Have ready
a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled
together, or an egg instead