hy part
of the cheek, and strain the soup into a clean stewpan; thicken with
flour, put in a head of sliced celery, and simmer till the celery is
tender. If not a good colour, use a little browning. Cut the meat into
small square pieces, pour the soup over, and serve with the crust of a
French roll in the tureen. A glass of sherry much improves this soup.

_Time_.--3 to 4 hours. _Average cost_, 8d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 12 persons.

THE OX.--Of the quadrupedal animals, the flesh of those that
feed upon herbs is the most wholesome and nutritious for human
food. In the early ages, the ox was used as a religious
sacrifice, and, in the eyes of the Egyptians was deemed so
sacred as to be worthy of exaltation to represent Taurus, one of
the twelve signs of the zodiac. To this day, the Hindoos
venerate the cow, whose flesh is forbidden to be eaten, and
whose fat, supposed to have been employed to grease the
cartridges of the Indian army, was one of the proximate causes
of the great Sepoy rebellion of 1857. There are no animals of
greater use to man than the tribe to which the ox belongs. There
is hardly a part of them that does not enter into some of the
arts and purposes of civilized life. Of their horns are made
combs, knife-handles, boxes, spoons, and drinking-cups. They are
also made into transparent plates for lanterns; an invention
ascribed, in England, to King Alfred. Glue is made from their
gristles, cartilages, and portions of their hides. Their bones
often form a substitute for ivory; their skins, when calves, are
manufactured into vellum; their blood is the basis of Prussian
blue; their sinews furnish fine and strong threads, used by
saddlers; their hair enters into various manufactures; their
tallow is made into candles; their flesh is eaten, and the
utility of the milk and cream of the cow is well known.

OX-TAIL SOUP.

177. INGREDIENTS.--2 ox-tails, 2 slices of ham, 1 oz. of butter, 2
carrots, 2 turnips, 3 onions, 1 leek, 1 head of celery, 1 bunch of
savoury herbs, 1 bay-leaf, 12 whole peppercorns, 4 cloves, a
tablespoonful of salt, 2 tablespoonfuls of ketchup, 1/2 glass of port
wine, 3 quarts of water.

_Mode_.--Cut up the tails, separating them at the joints; wash them, and
put them in a stewpan, with the butter. Cut the vegetables in slices,
and add them, with the peppercorns an