flatulency.

The time required to make the most palatable and nutritious soup is
short. Lean meat should be chopped fine, placed in cold water, in the
proportion of a pint to each pound, slowly heated, and thoroughly
skimmed. Five minutes' boiling will extract from the meat every particle
of its nutriment and flavor. The liquor can then be strained off,
seasoned, and eaten with bread, biscuit, or vegetables. Peas or beans
boiled and added to the soup make it the most perfect food for
sustaining health and strength. It is the pure juice of the meat and
contains all its savory and life-giving principles.

If your family is large, it will be well for you to keep a clean
saucepan, or pot on the back of the stove to receive all the clean
scraps of meat, bones, and remains of poultry and game, which are found
in every kitchen; but vegetables should not be put into it, as they are
apt to sour. The proper proportions for soup are one pound of meat and
bone to one and a half quarts of cold water; the meat and bones to be
well chopped and broken up, and put over the fire in cold water, being
brought slowly to a boil, and carefully skimmed as often as any scum
rises; and being maintained at a steady boiling point from two to six
hours, as time permits; one hour before the stock is done, add to it one
carrot and one turnip pared, one onion stuck with three cloves, and a
bouquet of sweet herbs.

When soup is to be boiled six hours you must allow two quarts of water
to every pound of meat, and you must see that the pot boils slowly and
regularly, and is well skimmed. When you want to keep soup from one meal
to another, or over night, you must pour it into an earthen pot, or
bowl, because it will turn by being allowed to remain in the metal pot.

I shall give you first some receipts for making soups without meat, and
then some of the cheapest meat soups I have tried. The first is very
cheap and nutritious, and should be served at meals where no meat is to
be used; bread, and a cheap pudding, will be sufficient to use with it.

=Scotch Broth without Meat.=--Steep four ounces of pearl barley, (cost
three cents,) over night in cold water, and wash it well in fresh water;
cut in dice half an inch square, six ounces of yellow turnip, six ounces
of carrot, four ounces of onion, two ounces of celery, or use in its
place quarter of a saltspoonful of celery seed, (cost of all about one
cent,) put all these into two and a half quarts of bo