ze of lemon, and a spoonful of soy. This is a very easy way of
making an excellent dish of mock turtle.--Another. Stew a pound and a
half of scrag of mutton, with three pints of water till reduced to a
quart. Set on the broth, with a calf's foot and a cow heel; cover the
stewpan tight, and let it simmer till the meat can be separated from the
bones in proper pieces. Set it on again with the broth, adding a
quarter of a pint of sherry or Madeira, a large onion, half a
tea-spoonful of cayenne, a bit of lemon peel, two anchovies, some sweet
herbs, eighteen oysters chopped fine, a tea-spoonful of salt, a little
nutmeg, and the liquor of the oysters. Cover it close, and simmer it
three quarters, of an hour. Serve with forcemeat balls, and hard eggs in
the tureen.--An excellent and very cheap mock turtle may be made of two
or three cow heels, baked with two pounds and a half of gravy beef,
herbs, and other ingredients as above.

MOLES. As these little animals live entirely on worms and insects, of
which they consume incalculable numbers, they may be considered as
harmless, and even useful, rather than otherwise; and it has been
observed in fields and gardens where the moles had been caught, that
they afterwards abounded with vermin and insects. But when the moles
become too numerous, they are hurtful to vegetation, and require to be
destroyed. Besides the common method of setting traps in their
subterraneous passages, many might be dug out of the earth by carefully
watching their situation and motions before the rising of the sun, and
striking in a spade behind them to cut off their retreat. The smell of
garlic is so offensive to them, that if a few heads of that plant were
thrust into their runs, it would expel them from the place.

MOONSHINE PUDDING. Put into a baking dish a layer of very thin bread and
butter, strewed over with currants and sweetmeats, and so on till the
dish is full. Mix together a pint and a half of cream, the yolks of six
eggs, half a grated nutmeg, and some sugar. Pour the mixture on the top
of the pudding, and bake it three quarters of an hour.

MOOR FOWL. To dress moor fowl with red cabbage, truss the game as for
boiling. Set them on the fire with a little soup, and let them stew for
half an hour. Cut a red cabbage into quarters, add it to the moor fowl,
season with salt and white pepper, and a little piece of butter rolled
in flour. A glass of port may be added, if approved. Lift out the
cab