book or paper which is to receive the
impression, cover it with a piece of blotting paper, and rub it on the
back a short time with the finger as before. Impressions of the minutest
veins and fibres of a plant may be taken in this way, superior to any
engraving, and which may afterwards be coloured according to nature. A
printer's ball laid upon a leaf, which is afterwards pressed on wet
paper, will also produce a fine impression; or if the leaf be touched
with printing ink, and pressed with a rolling pin, nearly the same
effect will be produced.

LEATHER. To discharge grease from articles made of leather, apply the
white of an egg; let it dry in the sun, and then rub it off. A paste
made of dry mustard, potatoe meal, and two spoonfuls of the spirits of
turpentine, applied to the spot and rubbed off dry, will also be found
to answer the purpose. If not, cleanse it with a little vinegar. Tanned
leather is best cleaned with nitrous acid and salts of lemon diluted
with water, and afterwards mixed with skimmed milk. The surface of the
leather should first be cleaned with a brush and soft water, adding a
little free sand, and then repeatedly scoured with a brush dipped in the
nitrous mixture. It is afterwards to be cleaned with a sponge and water,
and left to dry.

LEAVENED BREAD. Take two pounds of dough from the last baking, and keep
it in flour. Put the dough or leaven into a peck of flour the night
before it is baked, and work them well together in warm water. Cover it
up warm in a wooden vessel, and the next morning it will be sufficiently
fermented to mix with two or three bushels of flour: then work it up
with warm water, and a pound of salt to each bushel. Cover it with
flannel till it rises, knead it well, work it into broad flat loaves or
bricks, and bake them as other bread.

LEEK MILK. Wash a large handful of leeks, cut them small, and boil them
in a gallon of milk till it become as thick as cream. Then strain it,
and drink a small bason full twice a day. This is good for the jaundice.

LEEK SOUP. Chop a quantity of leeks into some mutton broth or liquor,
with a seasoning of salt and pepper. Simmer them an hour in a saucepan;
mix some oatmeal with a little cold water quite smooth, and pour it into
the soup. Simmer it gently over a slow fire, and take care that it does
not burn to the bottom. This is a Scotch dish.

LEG OF LAMB. To make it look as white as possible, it should be boiled
in a cloth. A