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

as the oak, the pine, the willow, fruit trees, furze, broom, mustard, clover, heath, and thyme, particularly borage, which produces an abundance of farina. The garden in which the bee house stands, should be well furnished with scented plants and flowers, and branchy shrubs, that it may be easy to hive the swarms which may settle on them. See BEES, HIVING, &c. BEEF. In every sort of provisions, the best of the kind goes the farthest; it cuts out with most advantage, and affords most nourishment. The best way to obtain a good article is to deal with shops of established credit. You may perhaps pay a little more than by purchasing of those who pretend to sell cheap, but you will be more than in proportion better served. To prevent imposition more effectually, however, it is necessary to form our own judgment of the quality and value of the articles to be purchased. If the flesh of ox-beef is young, it will show a fine smooth open grain, be of a good red, and feel tender. The fat should look white rather than yellow, for when that is of a deep colour, the meat is seldom good. Beef fed with oil cakes is generally so, and the flesh is loose and flabby. The grain of cow-beef is closer, and the fat whiter, than that of ox-beef; but the lean is not so bright a red. The grain of bull-beef is closer still, the fat hard and skinny, the lean of a deep red, and a stronger scent. Ox-beef is the reverse; it is also the richest and the largest; but in small families, and to some tastes, heifer-beef as better still, if finely fed. In old meat there is a horny streak in the ribs of beef: the harder that is, the older: and the flesh is not finely flavoured. BEEF BOUILLI. A term given to boiled beef, which, according to the French fashion, is simmered over a slow fire, for the purpose of extracting a rich soup, while at the same time the meat makes its appearance at