r drink to remain exposed to the fumes or dust of the metal.
Every business of this sort should be performed as far as possible with
gloves on the hands, to prevent the metal from working into the pores of
the skin, which is highly injurious, and lead should never be touched
when it is hot.

POIVRADE SAUCE. Pick the skins of twelve shalots, chop them small, mix
with them a table-spoonful of veal gravy, a gill and a half of vinegar,
half an anchovy pressed through a fine sieve, and a little salt and
cayenne. If it is to be eaten with hot game, serve it up boiling: if
with cold, the sauce is to be cold likewise.--Another way. Put a piece
of butter the size of half an egg into a saucepan, with two or three
sliced onions, some of the red outward part, of carrots, and of the part
answering to it of parsnip, a clove of garlic, two shalots, two cloves,
a bay leaf, with basil and thyme. Shake the whole over the fire till it
begins to colour, then add a good pinch of flour, a glass of red wine, a
glass of water, and a spoonful of vinegar. Boil it half an hour, take
off the fat, pass the sauce through a tammis, add some salt and pepper,
and use it with any thing that requires a relishing sauce.

POLISHED STOVES. Steel or polished stoves may be well cleaned in a few
minutes, by using a piece of fine-corned emery stone, and afterwards
polishing with flour of emery or rottenstone. If stoves or fire irons
have acquired any rust, pound some glass to fine powder; and having
nailed some strong woollen cloth upon a board, lay upon it a thick coat
of gum water, and sift the powdered glass upon it, and let it dry. This
may be repeated as often as is necessary to form a sharp surface, and
with this the rust may easily be rubbed off; but care must be taken to
have the glass finely powdered, and the gum well dried, or the polish on
the irons will be injured. Fire arms, or similar articles, may be kept
clean for several months, if rubbed with a mixture consisting of one
ounce of camphor dissolved in two pounds of hog's lard, boiled and
skimmed, and coloured with a little black lead. The mixture should be
left on twenty four hours to dry, and then rubbed off with a linen
cloth.

POMADE DIVINE. Clear a pound and a half of beef marrow from the strings
and bone, put it into an earthen pan of fresh water from the spring, and
change the water night and morning for ten days. Then steep it in rose
water twenty four hours, and drain it in a clo