New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Serve as hot as possible. _To poach Eggs._ Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an egg slice under the egg, and lay it on toast and butter, or spinach. As soon as enough are done, serve hot. * * * * * The servants of each country are generally acquainted with the best mode of managing the butter and cheese of that country; but the following hints may not be unacceptable to give information to the Mistress. DAIRY. The greatest possible attention must be paid to cleanliness. All the utensils must be daily scalded and brushed, washed in plenty of cold water, dried with clean cloths, and turned up in the air. The dairy should be kept perfectly clean and cool. In milking, if the cows be not left perfectly dry, the quantity will be decreased. The quantity depends on the goodness of different cows, on the pasture, and on the length of time from calving. A middling cow gives a pound of butter a day for five or six weeks, and sometimes longer. When the milk decreases, a change even to a worse pasture will effect an alteration; and where water is within reach of the animals, it is of great consequence to the milk. The chief of the cows should come in the end of March, or the beginning of April, and one the end of September; then the family will be supplied with milk in the winter. When a calf is to be reared, it should be taken from the cow in a week at furthest, or it will cause great trouble in rearing, because it will be difficult to make it take milk in a pan. The calf should be taken from the cow in the morning, and kept without food till next morning, when being hungry it will take it without much trouble. Skimmed milk made as warm as new, is to be given twice a day in such quantities as it shall