The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

will soon be fit for use. The plants may be taken up when the leaves are decayed, either in spring or in autumn, while the weather is dry; and when the roots are cleared from dirt, without washing, they should be dried in the sun for a few days before they are hung up. The better way would be to wrap them up separately in whited brown paper, and dry them on the hob of a common stove. Lemon and orange peel will dry remarkably well in the same manner. GARGLES. Common gargles may be made of figs boiled in milk and water, with a little sal-ammoniac; or sage-tea, with honey and vinegar mixed together. A sore throat may be gargled with it two or three times a day. GEESE. The rearing of this species of poultry incurs but little expense, as they chiefly support themselves on commons or in lanes, where they can get at water. The largest are esteemed the best, as also are the white and the grey: the pied and dark coloured are not so good. Thirty days are generally the time that the goose sets, but in warm weather she will sometimes hatch sooner. Give them plenty of food, such as scalded bran and light oats. As soon as the goslings are hatched, keep them housed for eight or ten days, and feed them with barley meal, bran, and curds. Green geese should begin to fatten at six or seven weeks old, and be fed as above. Stubble geese require no fattening, if they have the run of good fields and pasture.--If geese are bought at market, for the purpose of cooking, be careful to see that they are fresh and young. If fresh, the feet will be pliable: if stale, dry and stiff. The bill and feet of a young one will be yellow, and there will be but few hairs upon them: if old, they will be red. Green geese, not more than three or four months old, should be scalded: a stubble goose should be picked dry. GEORGE PUDDING. Boil very tender