en out of the hive upon the cloth, before the union is
effected. Bees never swarm till the hive is too much crowded by the
young brood, which happens in May or June, according to the warmth of
the season. A good swarm should weigh five or six pounds; those that are
under four pounds weight, should be strengthened by a small additional
swarm. The size of the hive ought to be proportionate to the number of
the bees, and should be rather too small than too large, as they require
to be kept dry and warm in winter. In performing these several
operations, it will be necessary to defend the hands and face from the
sting of the bees. The best way of doing this is to cover the whole head
and neck with a coarse cloth or canvas, which may be brought down and
fastened round the waist. Through this cloth the motion of the bees may
be observed, without fearing their stings; and the hands may be
protected by a thick pair of gloves.

HODGE PODGE. Boil some slices of coarse beef in three quarts of water,
and one of small beer. Skim it well, put in onions, carrots, turnips,
celery, pepper and salt. When the meat is tender, take it out, strain
off the soup, put a little butter and flour into the saucepan, and stir
it well, to prevent burning. Take off the fat, put the soup into a
stewpan, and stew the beef in it till it is quite tender. Serve up the
soup with turnips and carrots, spinage or celery. A leg of beef cut in
pieces, and stewed five or six hours, will make good soup; and any kind
of roots or spices may be added or omitted at pleasure. Or stew some
peas, lettuce, and onions, in a very little water, with a bone of beef
or ham. While these are doing, season some mutton or lamb steaks, and
fry them of a nice brown. Three quarters of an hour before serving, put
the steaks into a stewpan, and the vegetables over them. Stew them, and
serve all together in a tureen. Another way of making a good hodge
podge, is to stew a knuckle of veal and a scrag of mutton, with some
vegetables, adding a bit of butter rolled in flour.

HOG'S CHEEKS. If to be dried as usual, cut out the snout, remove the
brains, and split the head, taking off the upper bone to make the chawl
a good shape. Rub it well with salt, and next day take away the brine.
On the following day cover the head with half an ounce of saltpetre, two
ounces of bay salt, a little common salt, and four ounces of coarse
sugar. Let the head be often turned, and after ten days smoke it fo