e could procure for it.

[223-*] "The usual allowance at a turtle feast is six pounds live weight
per head: at the Spanish dinner, at the City of London Tavern, in
August, 1808, 400 guests attended, and 2500 pounds of turtle were
consumed."--See BELL'S _Weekly Messenger_ for August 7th, 1808.

_Epicure_ QUIN used to say, it was "not safe to sit down to a turtle
feast at one of the City Halls, without a basket-hilted knife and fork."

We recommend our friends, before encountering such a temptation, to read
our peptic precepts. Nothing is more difficult of digestion, or oftener
requires the aid of peristaltic persuaders, than the glutinous callipash
which is considered the "_bonne bouche_" of this soup. Turtle is
generally spoiled by being over-dressed.

[In Philadelphia, an excellent turtle soup is made of a small native
tortoise, called a _terrapin_, and the article _terrapin soup_. A.]

[223-+] "A pound of meat contains about an ounce of gelatinous matter;
it thence follows, that 1500 pounds of the same meat, which is the whole
weight of a bullock, would give only 94 pounds, which might be easily
contained in an earthen jar."--Dr. HUTTON'S _Rational Recreations_, vol.
iv. p. 194.

In what degree portable or other soup be nutritious, we know not, but
refer the reader to our note under No. 185.

[223-++] This machine was invented by Dr. Denys Papin, F.R.S., about the
year 1631, as appears by his essay on "_The New Digester, or Engine for
Softening Bones_;" "by the help of which (he says) the oldest and
hardest cow-beef may be made as tender and as savoury as young and
choice meat."

Although we have not yet found that they do what Dr. Papin says, "make
old and tough meat young and tender," they are, however, excellent
things to make broths and soups in. Among a multitude of other admirable
excellencies obtainable by his digester, Dr. Papin, in his 9th chapter,
page 54, on the profit that a good engine may come to, says, "I have
found that an _old hat_, very bad and loosely made, having imbibed the
jelly of bones became very firm and stiff."

GRAVIES AND SAUCES.

_Melted Butter,_

Is so simple and easy to prepare, that it is a matter of general
surprise, that what is done so often in every English kitchen, is so
seldom done right: foreigners may well say, that although we have only
one sauce for vegetables, fish, flesh, fowl, &c. we hardly ever make
that good.

It is spoiled nine times out of ten, m