in the meat, for though long at the fire, the distance and
covering will prevent its roasting out. Serve with currant-jelly sauce.

HAUNCH OF VENISON. If it be the haunch of a buck, it will take full
three hours and a half roasting; if a doe, about half an hour less.
Venison should be rather under than overdone. Sprinkle some salt on a
sheet of white paper, spread it over with butter, and cover the fat with
it. Then lay a coarse paste on strong white paper, and cover the haunch;
tie it with fine packthread, and set it at a distance from a good fire.
Baste it often: ten minutes before serving take off the paste, draw the
meat nearer the fire, and baste it with butter and a good deal of flour,
to make it froth up well. Gravy for it should be put into a boat, and
not into the dish, unless there is none in the venison. To make the
gravy, cut off the fat from two or three pounds of a loin of old mutton,
and set it in steaks on a gridiron for a few minutes just to brown one
side. Put them into a saucepan with a quart of water, keep it closely
covered for an hour, and simmer it gently. Then uncover it, stew it till
the gravy is reduced to a pint, and season it with salt only.
Currant-jelly sauce must be served in a boat. Beat up the jelly with a
spoonful or two of port wine, and melt it over the fire. Where jelly
runs short, a little more wine must be added, and a few lumps of sugar.
Serve with French beans. If the old bread sauce be still preferred,
grate some white bread, and boil it with port wine and water, and a
large stick of cinnamon. When quite smooth, take out the cinnamon, and
add some sugar.

HAY STACKS. In making stacks of new hay, care should be taken to prevent
its heating and taking fire, by forming a tunnel completely through the
centre. This may be done by stuffing a sack full of straw, and tying up
the mouth with a cord; then make the rick round the sack, drawing it up
as the rick advances, and taking it out when finished.

HEAD ACHE. This disorder generally arises from some internal cause, and
is the symptom of a disease which requires first to be attended to; but
where it is a local affection only, it may be relieved by bathing the
part affected with spirits of hartshorn, or applying a poultice of elder
flowers. In some cases the most obstinate pain is removed by the use of
vervain, both internally in the form of a decoction, and also by
suspending the herb round the neck. Persons afflicted with head