_Another._

Four hundred quarts of good broth for the poor may be made as
follows:--Good beef, fifty pounds weight; beeves' cheeks, and legs of
beef, five; rice, thirty pounds; peas, twenty-three quarts; black
pepper, five ounces and a half; cayenne pepper, half an ounce; ground
ginger, two ounces; onions, thirteen pounds; salt, seven pounds and a
half; with celery, leeks, carrots, dried mint, and any other vegetable.

_Broth for the Sick._ No. 1.

Boil one ounce of very lean veal, fifteen minutes in a little butter,
and then add half a pint of water; set it over a very slow fire, with a
spoonful of barley and a piece of gum arabic about the size of a nut.

_Broth for the Sick._ No. 2.

Put a leg of beef and a scrag of mutton cut in pieces into three or four
gallons of water, and let them boil twelve hours, occasionally stirring
them well; and cover close. Strain the broth, and let it stand till it
will form a jelly; then take the fat from the top and the dross from the
bottom.

_Broth for the sick._ No. 3.

Take twelve quarts of water, two knuckles of veal, a leg of beef, or two
shins, four calves' feet, a chicken, a rabbit, two onions, cloves,
pepper, salt, a bunch of sweet herbs. Cover close, and let the whole
boil till reduced to six quarts. Strain and keep it for use.

_Barley Broth._

Take four or five pounds of the lean end of a neck of mutton, soak it
well in cold water for some time, then put it in a saucepan with about
four quarts of water and a tea-cupful of fine barley. Just before it
boils take it off the fire and skim it extremely well; put in salt and
pepper to your taste, and a small bundle of sweet herbs, which take out
before the broth is sent up. Then let it boil very gently for some hours
afterwards; add turnips, carrots, and onions, cut in small pieces, and
continue to boil the broth till the vegetables are quite done and very
tender. When nearly done it requires to be stirred frequently lest the
barley should adhere.

_Another._

Put on whatever bones you have; stew them down well with a little whole
pepper, onions, and herbs. When done, strain it off, and next day take
off all the fat. Take a little pearl barley, boil it a little and strain
it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut
small. Boil all together some time, and serve it up.

_Chervil Broth for Cough._

Boil a calf's liver and two large handfuls of chervil in four quarts of
sp