terial is kept. Those persons therefore to whom the smell of
turpentine is offensive, may avail themselves of this circumstance, and
place layers of undressed wool between pieces of cloth, or put small
quantities in the corners of shelves and drawers containing drapery of
that description. This, or shavings of the cedar, small slips of Russia
leather, or bits of camphor, laid in boxes or drawers where furs or
woollen clothes are kept, will effectually preserve them from the
ravages of the moth and other insects.

MUFFINS. Stir together a pint of yeast with a pint and half of warm milk
and water, and a little salt. Strain it into a quarter of a peck of fine
flour, knead it well, and set it an hour to rise. Pull it into small
pieces, roll it into balls with the hand, and keep them covered up
warm. Then spread them into muffins, lay them on tins, and bake them;
and as the bottoms begin to change colour, turn them on the other side.
A better sort may be made by adding two eggs, and two ounces of butter
melted in half a pint of milk. Muffins should not be cut, but pulled
open.

MULBERRY SYRUP. Put the mulberries into a kettle of water, and simmer
them over the fire till the juice runs from them. Squeeze out the juice,
and add twice the weight of sugar. Set it over a slow fire, skim it
clean, and simmer it till the sugar is quite dissolved.

MULBERRY WINE. Gather mulberries on a dry day, when they are just
changed from redness to a shining black. Spread them thinly on a fine
cloth, or on a floor or table, for twenty-four hours, and then press
them. Boil a gallon of water with each gallon of juice, putting to every
gallon of water an ounce of cinnamon bark, and six ounces of sugarcandy
finely powdered. Skim and strain the water when it is taken off and
settled, and put it to the mulberry juice. Now add to every gallon of
the mixture, a pint of white or Rhenish wine. Let the whole stand in a
cask to ferment, for five or six days. When settled draw it off into
bottles, and keep it cool.

MULLED ALE. Boil a pint of good sound ale with a little grated nutmeg
and sugar, beat up three eggs, and mix them with a little cold ale. Then
pour the hot ale to it, and return it several times to prevent its
curdling. Warm and stir it till it is thickened, add a piece of butter
or a glass of brandy, and serve it up with dry toast.

MULLED WINE. Boil some spice in a little water till the flavour is
gained, then add an equal quant