Christmas last.'

'L10 12 0 J. W. M.'

PEA FOWL. These require to be fed the same as turkeys. They are
generally so shy, that they are seldom to be found for some days after
hatching; and it is very wrong to pursue them, as many ignorant people
do, under the idea of bringing them home. It only causes the hen to
carry the young ones through dangerous places, and by hurrying she is
apt to tread upon them. The cock bird kills all the young chickens he
can get at, by one blow on the centre of the head with his bill, and he
does the same by his own brood, before the feathers of the crown come
out. Nature therefore directs the hen to hide and keep them out of his
way, till the feathers rise.

PEA POWDER. Pound together in a marble mortar half an ounce each of
dried mint and sage, a dram of celery seed, and a quarter of a dram of
cayenne, and rub them through a fine sieve. This gives a very savoury
relish to pea soup, and to water gruel. A dram of allspice, or black
pepper, may be pounded with the above, as an addition, or instead of the
cayenne.

PEACH WINE. Take peaches, apricots, and nectarines, when they are full
of juice, pare them, and take out the stones. Then slice them thin, pour
over them from one to two gallons of water, and a quart of white wine.
Simmer the whole gently for a considerable time, till the sliced fruit
becomes soft. Pour off the liquid part into another vessel, containing
more peaches that have been sliced but not heated; let them stand for
twelve hours, then pour out the liquid part, and press what remains
through a fine hair bag. Let the whole be now put into a cask to
ferment, and add a pound and a half of loaf sugar to each gallon. Boil
an ounce of beaten cloves in a quart of white wine, and put it into the
cask; the morella wine will have a delicious flavour. Wine may be made
of apricots by only bruising, and pouring the hot water upon them: this
wine does not require so much sweetening. To give it a curious flavour,
boil an ounce of mace, and half an ounce of nutmegs, in a quart of white
wine; and when the wine is fermenting, pour the liquid in hot. In about
twenty days or a month, these wines will be fit for bottling.

PEARL BARLEY PUDDING. Cleanse a pound of pearl barley, and put to it
three quarts of milk, half a pound of sugar, and a grated nutmeg. Bake
it in a deep pan, take it out of the oven, and beat up six eggs with it.
Then butter