Meat tainted to an extreme degree may be speedily restored by washing it in cold water, and afterwards in strong camomile tea; after which it may be sprinkled with salt, and used the following day; or if steeped and well washed in beer, it will make pure and sweet soup even after being fly-blown.

TO BREW THREE BARRELS OF PORTER.

Take one quarter of high-dried malt, with one or two pecks of patent malt; mash in the same manner as directed for beer. Add the following ingredients: eight pounds of good hops, one pound of liquorice root, two pounds of Spanish juice, half a pound of ground ginger, one pound of salt, eight ounces of hartshorn shavings, and four ounces of porter extract.

Separate the hops, and run the wort on them; when placed in the copper, and in a state of ebullition, infuse the whole of the other ingredients. Let it boil about one hour, or till you discover the surface of the liquor to become flaky, and the wort broken; then take it from the copper and strain it into the coolers. Now proceed in the usual way till it be fit to rack, which will be in about a fortnight; draw it off into another vat, in which let it remain three hours to settle, and in the mean time wash the cask quite clean; draw from the vat the contents, and return them to the cask, leaving the sediment that has lodged during the three hours. If the colour be not full enough, add, when racking, some brandy colouring, which soon gives to it that pleasing appearance peculiar to good porter. Do not fill the cask quite full; bung it close the following day, but leave the peg-hole open for a few days, or a week, according to the state of the atmosphere; peg it when you think it is fine; and if it appear to be fast approaching to clearness, and has stood long enough for the attainment of maturity, tap it, and draw it quickly; for porter, in cask, always requires a quick draught, and when it gets flat bottle it off as soon as possible.

It will improve greatly by standing a few months in the bottle.—The Vintner's Guide.

WELSH ALE.

Pour forty-two gallons of water, hot, but not quite boiling, on eight bushels of malt; cover, and let it stand three hours. In the mean time infuse four pounds of hops in a little hot water; and put the water and hops into the tub, and run the wort upon them, and boil them together three hours. Strain off the hops, and keep for the small beer. Let the wort stand in a high tub till cool enough to receive the yeast, of which put two quarts of ale, or, if you cannot get it, of small-beer yeast. Mix it thoroughly and often. When the wort has done working, the second or third day the yeast will sink rather than rise in the middle; remove it then, and turn the ale as it works out; pour a quart in at a time, and gently, to prevent the fermentation from continuing too long, which weakens the liquor. Put a bit of paper over the bung-hole two or three days before stopping up.—Ibid.

MILK PUNCH.

Pare six oranges and six lemons, as thin as you can; grate them after with sugar to get the flavour. Steep the peels in a bottle of rum or brandy, stopped close, twenty-four hours; squeeze the fruit on two pounds of sugar; add to it four quarts of water, and one of new milk, boiling hot; stir the rum into the above, and run it through a jelly-bag till perfectly clear. Bottle, and cork close immediately.—Ibid.

EXCELLENT LEMONADE.

To the rinds of ten lemons, pared very thin, put one pound of fine loaf-sugar, and two quarts of spring-water, boiling hot; stir it to dissolve the sugar; let it stand twenty-four hours, covered close; then squeeze in the juice of the ten lemons; add one pint of white wine; boil a pint of new milk, pour it hot on the ingredients; when cold, run it through a close filtering-bag, when it will be fit for immediate use.—Ibid.