. Melt some hog's lard, add as much clivers or
goosegrass as the lard will moisten, and boil them together over a slow
fire. Keep the mixture stirring till it becomes a little brown, and then
strain it through a cloth. When cold, take the ointment from the water,
and put it up in gallipots.

GOUT. Gouty patients are required to abstain from all fermented and
spirituous liquors, and to use wine very moderately; carefully to avoid
all fat, rancid, and salted provisions, and high seasoned dishes of
every description. The constant use of barley bread is recommended, with
large doses of powdered ginger boiled in milk for breakfast. Absorbent
powders of two scruples of magnesia, and three or four grains each of
rhubarb and purified kali, should be taken during the intervals of gouty
fits, and repeated every other morning for several weeks. The feet
should be kept warm, sinapisms frequently applied to them, and the part
affected should be covered with flannel.

GOUT CORDIAL. Take four pounds of sun raisins sliced and stoned, two
ounces of senna, one ounce of fennel seed, one of coriander, half an
ounce of cochineal, half an ounce of saffron, half an ounce of stick
liquorice, and half a pound of rhubarb: infuse them all in two gallons
of brandy, and let it stand for ten days. Stir it occasionally, then
strain it off, and bottle it. Take a small wine-glass full, when the
gout is in the head or stomach; and if the pain be not removed, take two
large spoonfuls more.--Or take six drams of opium, half an ounce of soap
of tartar, half an ounce of castile soap, one dram of grated nutmeg,
three drams of camphor, two scruples of saffron, and nine ounces of
sweet spirit of sal-ammoniac. Put them all into a wine flask in a
sand-heat for ten days, shaking it occasionally till the last day or
two: then pour it off clear, and keep it stopped up close for use. Take
thirty or forty drops in a glass of peppermint two hours after eating;
it may also be taken two or three times in the day or night if required.

GRANARIES. These depositaries are very liable to be infested with
weasels, and various kinds of insects. To prevent their depredations,
the floors of granaries should be laid with poplars of Lombardy.

GRAPES. To preserve this valuable fruit, prepare a cask or barrel, by
carefully closing up its crevices to prevent access of the external air.
Place a layer of bran, which has been well dried in an oven; upon this
place a layer of