required for old trees: those that are newly planted are
to be preserved by covering the ground about their roots.

ORGEAT. Boil a quart of new milk with a stick of cinnamon, sweeten it to
taste, and let it cool. Then pour it gradually over three ounces of
almonds, and twenty bitter almonds that have been blanched and beaten to
a paste, with a little water to prevent oiling. Boil all together, and
stir it till cold, then add half a glass of brandy.--Another way. Blanch
and pound three quarters of a pound of almonds, and thirty bitter ones,
with a spoonful of water. Stir in by degrees two pints of water, and
three pints of milk, and strain the whole through a cloth. Dissolve half
a pound of fine sugar in a pint of water, boil and skim it well; mix it
with the other, adding two spoonfuls of orange-flower water, and a
teacupful of the best brandy.

ORGEAT FOR THE SICK. Beat two ounces of almonds with a tea-spoonful of
orange-flower water, and a bitter almond or two; then pour a quart of
milk and water to the paste. Sweeten with sugar, or capillaire. This is
a fine drink for those who feel a weakness in the chest. In the gout
also it is highly useful, and with the addition of half an ounce of gum
arabic, it has been found to allay the painfulness of the attendant
heat. Half a glass of brandy may be added, if thought too cooling in the
latter complaint, and the glass of orgeat may be put into a basin of
warm water.

ORTOLANS. Pick and singe, but do not draw them. Tie them on a bird spit,
and roast them. Some persons like slices of bacon tied between them, but
the taste of it spoils the flavour of the ortolan. Cover them with
crumbs of bread.

OX CHEEK. Soak half a head three hours, and clean it in plenty of water.
Take off all the meat, and put it into a stewpan with an onion, a sprig
of sweet herbs, pepper, salt, and allspice. Lay the bones on the top,
pour on two or three quarts of water, and close it down. Let it stand
eight or ten hours in a slow oven, or simmer it on a hot hearth. When
tender skim off the fat, and put in celery, or any other vegetable.
Slices of fried onion may be put into it a little before it is taken
from the fire.

OX CHEEK SOUP. Break the bones of the cheek, wash it clean, put it into
a stewpan, with a piece of butter at the bottom. Add half a pound of
lean ham sliced, one parsnip, two carrots, three onions, four heads of
celery, cut small, and three blades of mace. Set it over a slo