ious herb, that deserves to be better known.

[292-*] If the bottles are square, and marked to quarter ounces, as
LYNE'S graduated measures are, it will save trouble in compounding.

[294-*] "BORRAGE is one of the four _cordial_ flowers;" it comforts the
heart, cheers melancholy, and revives the fainting spirits, says SALMON,
in the 45th page of his "_Household Companion_" London, 1710. And
EVELYN, in page 13 of his _Acetaria_, says, "The sprigs in _wine_ are of
known virtue to revive the hypochondriac, and cheer the hard
student."--Combined with the ingredients in the above receipt, we have
frequently observed it produce all the cardiac and exhilarating effects
ascribed to it.

[297-*] Tartaric is only half the price of citric acid; but it is very
inferior in flavour, &c.; and those who prepare this syrup for home
consumption, will always use the citric.

[298-*] The native blackberry of this country makes a very fine jelly,
and is medicinal in bowel complaints of children. A.

MADE DISHES, &C.

_Receipts for economical_ Made Dishes,_ written for the_ Cook's Oracle,
_by an accomplished_ English Lady.--(No. 483.)

These experiments have arisen from my aversion to cold meat, and my
preference for what are termed French dishes; with which, by a certain
management, I think I can furnish my table at far less expense than is
generally incurred in getting up a plain dinner.

Gravy or soup meats I never buy; and yet am seldom without a good
provision of what is technically denominated stock.

When, as it frequently happens, we have ham dressed; if the joint be
above the weight of seven pounds, I have it cut in half, and prepared in
the following manner: first, ensure that it has been properly soaked,
scraped, and cleaned to a nicety; then put it into an earthen vessel, as
near its own size as possible, with just as much water as will cover it;
to which add four onions, a clove of garlic, half a dozen eschalots, a
bay-leaf, a bunch of sweet herbs, half a dozen cloves, a few peppercorns
and allspice: this should be well closed, and kept simmering about three
hours. It is then served with raspings or with glazing, the rind having
first been taken off neatly. The liquor is strained, and kept till
poultry of any sort, or meat, is boiled; when the liquor in which they
have been dressed should be added to it, and boiled down fast till
reduced to about three pints; when cold, it will be a highly flavoured,
well-colou