s are tender. In this case the udder ought to
be fomented with warm water before milking, and the cow soothed with
mild treatment; otherwise she will be apt to become stubborn and unruly,
and retain her milk ever after. A cow will never let down her milk
freely to the person she dreads or dislikes.

MILLET PUDDING. Wash three spoonfuls of the seed, put it into a dish
with a crust round the edge, pour over it as much new milk as will
nearly fill the dish, two ounces of butter warmed with it, sugar, shred
lemon peel, and a dust of ginger and nutmeg. As you put it in the oven,
stir in two beaten eggs, and a spoonful of shred suet.

MINCE PIES. Of scraped beef, free from skin and strings, weigh two
pounds, of suet picked and chopped four pounds, and of currants nicely
cleaned and perfectly dry, six pounds. Then add three pounds of chopped
apples, the peel and juice of two lemons, a pint of sweet wine, a
nutmeg, a quarter of an ounce of cloves, the same of mace, and pimento,
in the finest powder. Mix the whole well together, press it into a deep
pan, and keep it covered in a dry cool place. A little citron, orange,
and lemon peel, should be put into each pie when made. The above
quantity of mince meat may of course be reduced, in equal proportions,
for small families.--Mince pies without meat, are made in the following
manner. Pare, core, and mince six pounds of apples; shred three pounds
of fresh suet, and stone three pounds of raisins minced. Add to these, a
quarter of an ounce each of mace and cinnamon, and eight cloves, all
finely powdered. Then three pounds of the finest powder sugar, three
quarters of an ounce of salt, the rinds of four and the juice of two
lemons, half a pint of port, and half a pint of brandy. Mix well
together, and put the ingredients into a deep pan. Prepare four pounds
of currants, well washed and dried, and add them when the pies are made,
with some candied fruit.

MINCED BEEF. Shred fine the underdone part, with some of the fat. Put it
into a small stewpan with some onion, or a very small quantity of
shalot, a little water, pepper and salt. Boil it till the onion is quite
soft; then put some of the gravy of the meat to it, and the mince, but
do not let it boil. Prepare a small hot dish with sippets of bread, mix
a large spoonful of vinegar with the mince, and pour it into the dish.
If shalot vinegar is used, the raw onion and shalot may be dispensed
with.

MINCED COLLOPS. Chop and mi