saucepan. Add a
spoonful of essence of anchovy, and half a pint of water. Stir the sauce
on the fire till it boils.

No. 129. BAKED SKATE.

Chop three onions, and fry them of a light-brown colour in two ounces of
butter, then add half a pint of vinegar, pepper and salt, and allow the
whole to boil on the fire for five minutes. Put the skate in a baking
dish, pour the sauce over it, and also just enough water to reach to its
surface. Strew a thick coating of bread-raspings on the fish, and bake
it for an hour and a half at rather moderate heat.

No. 130. HOW TO BREW YOUR OWN BEER.

The first preparatory step towards brewing is to gather your necessary
plant together in proper working order, and thoroughly clean. Your plant
or utensils must consist of the following articles, viz.:--A
thirty-gallon copper, two cooling-tubs capable of holding each about
thirty gallons; a mash-tub of sufficient size to contain fifty-four
gallons, and another tub of smaller size, called an underback; a bucket
or pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, four
scraped long stout sticks, a good-sized loose-wrought wicker basket for
straining the beer, and another small bowl-shaped wicker basket, called
a tapwaist, to fasten inside the mash-tub on to the inner end of the
spigot and faucet, to keep back the grains when the wort is being run
off out of the mash-tub. You will also require some beer barrels, a
couple of brass or metal cocks, some vent-pegs, and some bungs. I do not
pretend to assert that the whole of the foregoing articles are
positively indispensable for brewing your own beer. I merely enumerate
what is most proper to be used; leaving the manner and means of
replacing such of these articles as may be out of your reach very much
to your intelligence in contriving to use such as you possess, or can
borrow from a neighbour, instead. Spring water, from its hardness, is
unfit for brewing; fresh fallen rain water, caught in clean tubs, or
water fetched from a brook or river, are best adapted for brewing; as,
from the fact of their being free from all calcareous admixture, their
consequent softness gives them the greater power to extract all the
goodness and strength from the malt and hops.

In order to ensure having good wholesome beer, it is necessary to
calculate your brewing at the rate of two bushels of malt and two pounds
of hops to fifty-four gallons of water; these proportions, well
managed, will pr