out of the moulds. If you wish to
have the soap scented, stir into it any essential oil that has an
agreeable smell, just before you turn it into the moulds. This kind of
soap is excellent for shaving, and chapped hands--it is also good for
eruptions on the face. It will be fit for use in the course of three or
four weeks after it is made, but it is better for being kept ten or
twelve months.

THE WHOLE ART OF CARVING.

PRELIMINARY REMARKS.

The carving knife should be light, of middling size, and of a fine edge.
_Strength_ is less required than _skill_ in the manner of using it; and
to facilitate this, the butcher should be directed to divide the
_joints_ of the bones of all carcass joints of mutton, lamb, and veal,
(such as neck, breast, and loin,) which then may easily be cut into thin
slices, attached to the bones. If the whole of the meat belonging to
each bone should be too thick, a small slice may be taken off between
every two bones.

The more fleshy joints (as fillets of veal, leg or saddle of mutton, and
beef,) are to be helped in thin slices, neatly cut, and smooth. Observe
to let the knife pass down to the bone in the mutton and beef joints.

The dish should not be too far off the carver, as it gives an awkward
appearance, and makes the task more difficult. Attention is to be paid
to help every one to a part of such articles as are considered best.

In helping fish, take care not to break the flakes, which in cod and
very fresh salmon are large, and contribute much to the beauty of its
appearance. A fish knife not being sharp, divides it best. Help a part
of the roe, milt, or liver, to each person. The heads of carp, part of
those of cod and salmon, sounds of cod, and fins of turbot, are likewise
esteemed niceties, and are to be attended to accordingly.

In cutting up any wild fowl, duck, goose, or turkey, for a large party,
if you cut the slices down from pinion to pinion, without making wings,
there will be more handsome pieces.

1. _Sirloin of Beef._

This may be begun at either end, or by cutting in the middle. It is
usual to inquire whether the outside or inside is preferred. For the
outside, the slice should be cut down to the bones, and the same with
every following helping. Slice the inside likewise, and give with each
piece some of the soft fat. The inside, done in the following manner, is
excellent: Have ready some shalot vinegar, boiling hot; mince the meat
large, and a good