ong decoction may also be made for this purpose, and shed
upon fruit trees with a brush: the quantity, about an ounce of tobacco
and two handfuls of elder to a gallon of water. Elder water sprinkled on
honeysuckles and roses, will prevent insects from lodging on them. If a
quantity of wool happen to be infected with insects, it may be cleansed
in the following manner. Dissolve a pound of alum, and as much cream of
tartar, in a quart of boiling water, and add two full gallons of cold
water to it. The wool is then to be soaked in it for several days, and
afterwards to be washed and dried.

INSIDE OF A SIRLOIN. Cut out all the meat and a little fat, of the
inside of a cold sirloin of beef, and divide it into pieces of a
finger's size and length. Dredge the meat with flour, and fry it in
butter, of a nice brown. Drain the butter from the meat, and toss it up
in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. It
must not be suffered to boil; and before serving, add two spoonfuls of
vinegar. Garnish with crimped parsley.

INVISIBLE INK. Boil half an ounce of gold litharge well pounded, with a
little vinegar in a brass vessel for half an hour. Filter the liquid
through paper, and preserve it in a bottle closely corked. This ink is
to be used with a clean pen, and the writing when dry will become
invisible. But if at any time it be washed over with the following
mixture, it will instantly become black and legible. Put some quicklime
and red orpiment in water, place some warm ashes under it for a whole
day, filter the liquor, and cork it down. Whenever applied in the
slightest degree, it will render the writing visible.

IRISH BEEF. To twenty pounds of beef, put one ounce of allspice, a
quarter of an ounce of mace, cinnamon, and nutmeg, and half an ounce
each of pepper and saltpetre. Mix all together, and add some common
salt. Put the meat into a salting pan, turn it every day, and rub it
with the seasoning. After a month take out the bone, and boil the meat
in the liquor it was pickled in, with a proper quantity of water. It may
be stuffed with herbs, and eaten cold.

IRISH PANCAKES. Beat eight yolks and four whites of eggs, strain them
into a pint of cream, sweeten with sugar, and add a grated nutmeg. Stir
three ounces of butter over the fire, and as it melts pour it to the
cream, which should be warm when the eggs are put to it. Mix it smooth
with nearly half a pint of flour, and fry the pancakes ver