millions
of fruit trees would spring into growth--and what a saving to the
union. The net saving would in time extinguish the public debt, and
enrich our cookery.

_Currants_, are easily grown from shoots trimmed off from old bunches,
and set carelessly in the ground; they flourish on all soils, and make
good jellies--their cultivation ought to be encouraged.

_Black Currants_, may be cultivated--but until they can be dryed, and
until sugars are propagated, they are in a degree unprofitable.

_Grapes_, are natural to the climate; grow spontaneously in every
state in the union, and ten degrees north of the line of the union.
The _Madeira_, _Lisbon_ and _Malaga_ Grapes, are cultivated in gardens
in this country, and are a rich treat or desert. Trifling attention
only is necessary for their ample growth.

Having pointed out the _best methods of judging of the qualities of
Viands, Poultry, Fish, Vegetables, &c._ We now present the best
approved methods of DRESSING and COOKING them; and to suit all tastes,
present the following

_RECEIPTS._

_To Roast Beef._

The general rules are, to have a brisk hot fire, to hang down rather
than to spit, to baste with salt and water, and one quarter of an hour
to every pound of beef, tho' tender beef will require less, while old
tough beef will require more roasting; pricking with a fork will
determine you whether done or not; rare done is the healthiest and the
taste of this age.

_Roast Mutton._

If a breast let it be cauled, if a leg, stuffed or not, let be done
more gently than beef, and done more; the chine, saddle or leg require
more fire and longer time than the breast, &c. Garnish with scraped
horse radish, and serve with potatoes, beans, colliflowers,
water-cresses, or boiled onion, caper sauce, mashed turnip, or
lettuce.

_Roast Veal._

As it is more tender than beef or mutton, and easily scorched, paper
it, especially the fat parts, lay it some distance from the fire a
while to heat gently, baste it well; a 15 pound piece requires one
hour and a quarter roasting; garnish with green-parsley and sliced
lemon.

_Roast Lamb._

Lay down to a clear good fire that will not want stirring or altering,
baste with butter, dust on flour, baste with the dripping, and before
you take it up, add more butter and sprinkle on a little salt and
parsley shred fine; send to table with a nice sallad, green peas,
fresh beans, or a colliflower, or asparagus.

_To stuff