e over common potatoes, as it may
be eaten cold; and it is sometimes cut into thin slices and brought to
the tea-table, as a delicate relish, owing to its agreeable nutritious
sweetness. A.

[163-*] After parsnips are boiled, they should be put into the
frying-pan and browned a little. Some people do not admire this
vegetable, on account of its sickish sweetness. It is, however, a
wholesome, cheap, and nourishing vegetable, best calculated for the
table in winter and spring. Its sweetness may be modified by mashing
with a few potatoes. A.

[164-*] These, and all other fruits and vegetables, &c., by Mr. APPERT'S
plan, it is said, may be preserved for twelve months. See APPERT'S
_Book_, 12mo. 1812. We have eaten of several specimens of preserved
pease, which looked pretty enough,--but _flavour_ they had none at all.

[166-*] Cucumbers may be cut into quarters and boiled like asparagus,
and served up with toasted bread and melted butter. This is a most
delicate way of preparing cucumbers for the dinner-table, and they are a
most luscious article, and so rich and savoury that a small quantity
will suffice.

The ordinary method of cutting cucumbers into slices with raw onions,
served up in vinegar, and seasoned with salt and pepper, is most vulgar
and most unwholesome. In their season they are cheap and plenty; and as
they are crude and unripe they require the stomach of an ostrich to
digest them. They cause much sickness in their season, creating
choleras, cramps, and dysenteries. If stewed or boiled as above
directed, they would be more nutritious and wholesome. A.

_FISH._

See _Obs._ on Codfish after No. 149.

_Turbot to boil._--(No. 140).

This excellent fish is in season the greatest part of the summer; when
good, it is at once firm and tender, and abounds with rich gelatinous
nutriment.

Being drawn, and washed clean, if it be quite fresh, by rubbing it
lightly with salt, and keeping it in a cold place, you may in moderate
weather preserve it for a couple of days.[168-*]

An hour or two before you dress it, soak it in spring-water with some
salt in it, then score the skin across the thickest part of the back, to
prevent its breaking on the breast, which will happen from the fish
swelling, and cracking the skin, if this precaution be not used. Put a
large handful of salt into a fish-kettle with cold water, lay your fish
on a fish-strainer, put it in, and when it is coming to a boil, skim it
well