in the following
manner. Pare them very thin, simmer in a thin syrup, and let them lie a
day or two. Make the syrup richer, and simmer them again. Repeat this
till they are clear; then drain, and dry them in the sun or a cool oven
a very little time. They may also be kept in syrup, and dried as wanted,
which makes them more moist and rich.

JAUNDICE. The diet of persons affected with the jaundice ought to be
light and cooling, consisting chiefly of ripe fruits, and mild
vegetables. Many have been effectually cured, by living for several days
on raw eggs. Buttermilk whey sweetened with honey, or an infusion of
marshmallow roots, ought to constitute the whole of the patient's drink.
Honey, anti-scorbutics, bitters, and blisters applied to the region of
the liver, have all been found serviceable in the cure of the jaundice.

JELLY FOR COLD FISH. Clean a maid, and put it into three quarts of
water, with a calf's foot, or cow heel. Add a stick of horseradish, an
onion, three blades of mace, some white pepper, a piece of lemon peel,
and a good slice of lean gammon. Stew it to a jelly, and strain it off.
When cold, remove every particle of fat, take it up from the sediment,
and boil it with a glass of sherry, the whites of four or five eggs, and
a piece of lemon. Boil without stirring; after a few minutes set it by
to stand half an hour, and strain it through a bag or sieve, with a
cloth in it. Cover the fish with it when cold.

JERUSALEM ARTICHOKES. These must be taken up the moment they are boiled
enough, or they will be too soft. They may be served plain, or with
fricassee sauce.

JUGGED HARE. After cleaning and skinning an old hare, cut it up, and
season it with pepper, salt, allspice, pounded mace, and a little
nutmeg. Put it into a jar with an onion, a clove or two, a bunch of
sweet herbs, a piece of coarse beef, and the carcase bones over all. Tie
the jar down with a bladder and strong paper, and put it into a saucepan
of water up to the neck, but no higher. Keep the water boiling five
hours. When it is to be served, boil up the gravy with flour and butter;
and if the meat get cold, warm it up in the gravy, but do not boil it.

JUGGED VEAL. Cut some slices of veal, and put them into an earthen jug,
with a blade of mace, a little pepper, salt, and nutmeg. Add a sprig of
sweet herbs, and a bit of lemon peel. Cover the jug close, that the
steam may not escape; set it in a pot of boiling water, and about three