will lose both their taste and colour. Meanwhile make
toasts well browned for the bottom of the dish, moisten them in the
asparagus liquor, place them regularly, and pour on some melted butter.
Then lay the asparagus on the toasts round the dish, with the heads
united at the centre, but pour no butter over them. Serve with melted
butter in a sauce tureen, and separate cups, that the company may season
with salt and pepper to their taste.--As this vegetable is one of the
greatest delicacies which the garden affords, no person should be
unacquainted with the means of producing it in constant succession.
Toward the end of July, the stalks of the asparagus are to be cut down,
and the beds forked up and raked smooth. If the weather be dry, they
should be watered with the drain of a dunghill, and left rather hollow
in the middle to retain the moisture. In about a fortnight the stalks
will begin to appear, and the watering should be continued once a week
if the weather be dry. Asparagus may thus be cut till near the end of
September, and then by making five or six hot-beds during the winter, a
regular succession may be provided for almost every month in the year.
To obviate the objection of cutting the same beds twice a year, two or
three others may be left uncut in the spring, and additional beds made
for the purpose. The seed is cheap, and in most places the dung may be
easily procured. There is no need to continue the old beds when they
begin to fail; it is better to make new ones, and to force the old roots
by applying some rotten dung on the tops of the beds, and to sow seed
every year for new plants.

ASSES' MILK, so beneficial in consumptive cases, should be milked into a
glass that is kept warm, by being placed in a bason of hot water. The
fixed air that it contains sometimes occasions pain in the stomach; at
first therefore a tea-spoonful of rum may be taken with it, but should
only be put in the moment it is to be swallowed. The genuine milk far
surpasses any imitation of it that can be made; but a substitute may be
found in the following composition. Boil a quart of water with a quart
of new milk, an ounce of white sugar-candy, half an ounce of
eringo-root, and half an ounce of conserve of roses, till the quantity
be half wasted. As this is an astringent, the doses must be proportioned
accordingly, and the mixture is wholesome only while it remains
sweet.--Another way. Mix two spoonfuls of boiling water, two of mi