VARNISH FOR BOOTS. To render boots and shoes impervious to the wet, take a pint of linseed oil, half a pound of mutton suet, six or eight ounces of bees' wax, and a small piece of rosin. Boil all together in a pipkin, and let it cool to milk warm. Then with a hair brush lay it on new boots or shoes; but it is better still to lay it on the leather before the articles are made. The shoes or boots should also be brushed over with it, after they come from the maker. If old boots or shoes are to be varnished, the mixture is to be laid on when the leather is perfectly dry.

VARNISH FOR BRASS. Put into a pint of alcohol, an ounce of turmeric powder, two drams of arnatto, and two drams of saffron. Agitate the mixture during seven days, and filter it into a clean bottle. Now add three ounces of clean seed-lac, and agitate the bottle every day for fourteen days. When the lacquer is used, the pieces of brass if large are to be first warmed, so as to heat the hand, and the varnish is to be applied with a brush. Smaller pieces may be dipped in the varnish, and then drained by holding them for a minute over the bottle. This varnish, when applied to rails for desks, has a most beautiful appearance, like that of burnished gold.

VARNISH FOR DRAWINGS. Mix together two ounces of spirits of turpentine, and one ounce of Canada balsam. The print is first to be sized with a solution of isinglass water, and dried; the varnish is then to be applied with a camel-hair brush. But for oil paintings, a different composition is prepared. A small piece of white sugar candy is dissolved and mixed with a spoonful of brandy; the whites of eggs are then beaten to a froth, and the clear part is poured off and incorporated with the mixture. The paintings are then brushed over with the varnish, which is easily washed off when they are required to be cleaned again, and on this account it will be far superior to any other kind of varnish for this purpose.

VARNISH FOR FANS. To make a varnish for fans and cases, dissolve two ounces of gum-mastic, eight ounces of gum-sandaric, in a quart of alcohol, and then add four ounces of Venice turpentine.

VARNISH FOR FIGURES. Fuse in a crucible half an ounce of tin, with the same quantity of bismuth. When melted, add half an ounce of mercury; and when perfectly combined, take the mixture from the fire and cool it. This substance, mixed with the white of an egg, forms a very beautiful varnish for plaster figures.

VARNISH FOR FURNITURE. This is made of white wax melted in the oil of petrolium. A light coat of this mixture is laid on the wood with a badger's brush, while a little warm, and the oil will speedily evaporate. A coat of wax will be left behind, which should afterwards be polished with a woollen cloth.

VARNISH FOR HATS. The shell of the hat having been prepared, dyed, and formed in the usual manner, is to be stiffened, when perfectly dry, with the following composition, worked upon the inner surface. One pound of gum kino, eight ounces of gum elemi, three pounds of gum olibanum, three pounds of gum copal, two pounds of gum juniper, one pound of gum ladanum, one pound of gum mastic, ten pounds of shell lac, and eight ounces of frankincense. These are pounded small and mixed together; three gallons of alcohol are then placed in an earthen vessel to receive the pounded gums, and the vessel is then to be frequently agitated. When the gums are sufficiently dissolved by this process, a pint of liquid ammonia is added to the mixture, with an ounce of oil of lavender, and a pound of gum myrrh and gum opoponax, dissolved in three pints of spirit of wine. The whole of the ingredients being perfectly incorporated and free from lumps, constitute the patent water-proof mixture with which the shell of the hat is stiffened. When the shell has been dyed, shaped, and rendered perfectly dry, its inner surface and the under side of the brim are varnished with this composition by means of a brush. The hat is then placed in a warm drying-room until it becomes hard. This process is repeated several times, taking care that the varnish does not penetrate through the shell, so as to appear on the outside. To allow the perspiration of the head to evaporate, small holes are to be pierced through the crown of the hat from the inside outward; and the nap of silk, beaver, or other fur, is to be laid on by the finisher in the usual way. That on the under side of the brim, which has been prepared as above, is to be attached with copal varnish.

VARNISH FOR PAINTINGS. Mix six ounces of pure mastic gum with the same quantity of pounded glass, and introduce the compound into a bottle containing a pint of oil of turpentine. Now add half an ounce of camphor bruised in a mortar. When the mastic is dissolved, put in an ounce of Venice turpentine, and agitate the whole till the turpentine is perfectly dissolved. When the varnish is to be applied to oil paintings, it must be gently poured from the glass sediment, or filtered through a muslin.

VARNISH FOR PALING. A varnish for any kind of coarse wood work is made of tar ground up with Spanish brown, to the consistence of common paint, and then spread on the wood with a large brush as soon as made, to prevent its growing too stiff and hard. The colour may be changed by mixing a little white lead, whiting, or ivory black, with the Spanish brown. For pales and weather boards this varnish is superior to paint, and much cheaper than what is commonly used for that purpose. It is an excellent preventive against wet and weather, and if laid on smooth wood it will have a good gloss.

VARNISH FOR SILKS. To one quart of cold-drawn linseed oil, add half an ounce of litharge. Boil them for half an hour, and then add half an ounce of copal varnish. While the ingredients are heating in a copper vessel, put in one ounce of rosin, and a few drops of neatsfoot oil, stirring the whole together with a knife. When cool, it is ready for use. This varnish will set, or keep its place on the silk in four hours, the silk may then be turned and varnished on the other side.

VARNISH FOR STRAW HATS. For straw or chip hats, put half an ounce of black sealing-wax powdered into two ounces of spirits of wine or turpentine, and place it near the fire till the wax is dissolved. If the hat has lost its colour or turned brown, it may first be brushed over with writing ink, and well dried. The varnish is then to be laid on warm with a soft brush, in the sun or before the fire, and it will give it a new gloss which will resist the wet.

VARNISH FOR TINWARE. Put three ounces of seed-lac, two drams of dragon's blood, and one ounce of turmeric powder, into a pint of well-rectified spirits. Let the whole remain for fourteen days, but during that time, agitate the bottle once a day at least. When properly combined, strain the liquid through a piece of muslin. This varnish is called lacquer; it is brushed over tinware to give it a resemblance to brass.

VARNISH FOR WOOD. The composition which is the best adapted to preserve wood from the decay occasioned both by the wet and the dry rot, is as follows. Melt twelve ounces of rosin in an iron kettle, and when melted, add eight ounces of roll brimstone. When both are in a liquid state, pour in three gallons of train oil. Heat the whole slowly, gradually adding four ounces of bees' wax in small pieces, and keep the mixture stirring. As soon as the solid ingredients are dissolved, add as much Spanish brown, red or yellow ochre, ground fine with some of the oil, as will give the whole a deep shade. Lay on this varnish as hot and thin as possible; and some days after the first coat becomes dry, give a second. This will preserve planks and other wood for ages.

VEAL. In purchasing this article, the following things should be observed. The flesh of a bull calf is the firmest, but not so white. The fillet of the cow calf is generally preferred for the udder. The whitest meat is not the most juicy, having been made so by frequent bleeding, and giving the calf some whiting to lick. Choose that meat which has the kidney well covered with fat, thick and white. If the bloody vein in the shoulder look blue, or of a bright red, it is newly killed; but any other colour shows it stale. The other parts should be dry and white: if clammy or spotted, the meat is stale and bad. The kidney turns first in the loin, and the suet will not then be firm. This should carefully be attended to, if the joint is to be kept a little time. The first part that turns bad in a leg of veal, is where the udder is skewered back: of course the skewer should be taken out, and both that and the part under it wiped every day. It will then keep good three or four days in hot weather. Take care also to cut out the pipe that runs along the chine of a loin of veal, the same as in beef, to hinder it from tainting. The skirt of the breast of veal is likewise to be taken off, and the inside of the breast wiped and scraped, and sprinkled with a little salt.

VEAL BLANQUETS. Cut thin slices off a fillet of veal roasted. Put some butter into a stewpan, with an onion chopped small; fry them till they begin to brown, then dust in some flour, and add some gravy, and a faggot of sweet herbs, seasoned with pepper, salt, and mace; let this simmer till you have the flavour of the herbs, then put in your veal; beat up the yolks of two eggs in a little cream, and grated nutmeg, some chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries.

VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts of water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours as slowly as possible, strain and take off the fat, and flavour it with a little salt.—Another way. Take a scrag of veal, of about three pounds; put it into a clean saucepan, with a tea-spoonful of salt; when it boils, scum it clean; put in a spoonful of ground rice, some mace, a faggot of herbs, and let it boil gently for near two hours, or till you have about two quarts: send it to table with your veal in the middle, toasted bread, and parsley and butter in a boat.

VEAL A LA CREME. Take the best end of a loin of veal, joint it, and cut a little of the suet from the kidney. Make it lie flat, then cut a place in the middle of the upper part about three inches deep and six inches long, take the piece out and chop it, add a little beef suet or beef marrow, parsley, thyme, green truffles, mushrooms, shalots, lemon peel chopped fine, and season it with pepper, salt, and a little beaten allspice. Put all together into a marble mortar, add the yolks of two eggs, and a little French bread soaked in cream. Pound the ingredients well, fill the cavity with the forcemeat, and cover it with a piece of veal caul. Then tie it down close, cover the whole with a large piece of caul, and roast it gently. When to be served up, take off the large caul, let it colour a little, glaze it lightly, and put under it a white sauce. A fillet of veal may be done in the same way, instead of using plain stuffing for it.

VEAL CAKE. Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot. Shake in a little chopped parsley, some slices of veal and ham, and then eggs again; shaking in after each, some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an ounce of butter: tie it over with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. The cake may be put into a small mould, and then it will turn out beautifully for a supper or side dish.

VEAL COLLOPS. Cut long thin collops, beat them well, and lay on them a bit of thin bacon of the same size. Spread forcemeat over, seasoned high, and also a little garlic and cayenne. Roll them up tight, about the size of two fingers, but not more than two or three inches long. Fasten each firmly with a small skewer, smear them over with egg, fry them of a fine brown, and pour a rich brown gravy over.—To dress collops quickly in another way, cut them as thin as paper, and in small bits, with a very sharp knife. Throw the skin and any odd bits of veal into a little water, with a dust of pepper and salt. Set them on the fire while the collops are preparing and beating, and dip them into a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, having first wetted them with egg. Then put a bit of butter into a fryingpan, and give the collops a very quick fry; for as they are so thin, two minutes will do them on both sides. Put them into a hot dish before the fire, strain and thicken the gravy, give it a boil in the fryingpan, and pour it over the collops. The addition of a little ketchup will be an improvement.—Another way is to fry the collops in butter, seasoned only with salt and pepper. Then simmer them in gravy, either white or brown, with bits of bacon served with them. If white, add lemon peel and mace, and a little cream.

VEAL CUTLETS. Cut the veal into thin slices, dip them in the yolks of egg, strew them over with grated bread and nutmeg, sweet herbs and parsley, and lemon peel minced fine, and fry them with butter. When the meat is done, lay it on a dish before the fire. Put a little water into the pan, stir it round and let it boil; add a little butter rolled in flour, and a little lemon juice, and pour it over the cutlets. Or fry them without the bread and herbs, boil a little flour and water in the pan with a sprig of thyme, and pour it on the cutlets, but take out the thyme before the dish is sent to table.

VEAL GRAVY. Make it as for cullis; but leave out the spices, herbs, and flour. It should be drawn very slowly; and if for white dishes, the meat should not be browned.

VEAL LARDED. Take off the under bone of a neck of veal, and leave only a part of the long bones on. Trim it neatly, lard and roast it gently with a veal caul over it. Ten minutes before it is done, take off the caul, and let the veal be of a very light colour. When it is to be served up, put under it some sorrel sauce, celery heads, or asparagus tops, or serve it with mushroom sauce.

VEAL OLIVES. Cut some long thin collops, beat them, lay them on thin slices of fat bacon, and over these a layer of forcemeat highly seasoned, with some shred shalot and cayenne. Roll them tight, about the size of two fingers, but not more than two or three inches long. Fasten them round with a small skewer, rub egg over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms pickled or fresh, and garnish with fried balls.

VEAL OLIVE PIE. Having prepared the veal olives, lay them round and round the dish, making them highest in the middle. Fill it nearly up with water, and cover it with paste. When baked, mix some gravy, cream, and flour, and pour it hot into the pie.

VEAL PATTIES. Mince some veal that is not quite done, with a little parsley, lemon peel, a dust of salt and nutmeg. Add a spoonful of cream, gravy sufficient to moisten the meat, and a little scraped ham. This mixture is not to be warmed till the patties are baked.

VEAL PIE. Take some of the middle or scrag of a small neck, and season it, adding or not a few slices of lean bacon or ham. If wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper; also forcemeat, and eggs. To these likewise may be added, truffles, morels, mushrooms, sweetbreads cut into small bits, and cocks' combs blanched, if approved. It will be very good without any of the latter additions, but a rich gravy must be prepared, and poured in after baking.—To make a rich veal pie, cut steaks from a neck or breast of veal, season them with pepper, salt, nutmeg, and a very little clove in powder. Slice two sweetbreads, and season them in the same manner. Lay a puff paste on the ledge of the dish, put in the meat, yolks of hard eggs, the sweetbreads, and some oysters, up to the top of the dish. Lay over the whole some very thin slices of ham, and fill up the dish with water. Cover it with a crust, and when taken out of the oven, pour in at the top, through a funnel, a few spoonfuls of good veal gravy, and fill it up with cream; but first boil and thicken it with a tea-spoonful of flour.

VEAL AND PARSLEY PIE. Cut some slices from a leg or neck of veal; if the leg, from about the knuckle. Season them with salt, scald some pickled parsley, and squeeze it dry. Cut the parsley a little, and lay it at the bottom of the dish; then put in the meat, and so on, in layers. Fill up the dish with new milk, but not so high as to touch the crust. When baked, pour out a little of the milk, and put in half a pint of good scalded cream. Chicken may be cut up, skinned, and dressed in the same way.

VEAL PORCUPINE. Bone a fine large breast of veal, and rub it over with the yolks of two eggs. Spread it out, and lay on it a few slices of bacon, cut as thin as possible. Add a handful of parsley shred fine, the yolks of five eggs, boiled hard and chopped, and a little lemon peel finely shred. Steep the crumb of a penny loaf in cream, and add to it, seasoning the whole together with salt, pepper, and nutmeg. Roll the veal close, and skewer it up. Cut some fat bacon, the lean of boiled ham, and pickled cucumbers, about two inches long. Place these in rows upon the veal, first the ham, then the bacon, and last the cucumbers, till the whole is larded. Put the meat into a deep earthen pan with a pint of water, cover it close, and set it in a slow oven for two hours. Skim off the fat afterwards, and strain the gravy through a sieve into a stewpan. Add a glass of white wine, a little lemon pickle and caper liquor, and a spoonful of mushroom ketchup, and thicken the gravy with a bit of butter rolled in flour. Lay the porcupine on a dish, and pour the sauce over it. Have ready prepared a thin forcemeat, made of the crumb of a penny loaf, half a pound of beef suet shred fine, the yolks of four eggs, and a few oysters chopped. Mix these together, season the forcemeat with cayenne, salt, pepper, and nutmeg, and spread it on the veal caul. Having rolled the whole up tight, like collared eel, bind it in a cloth, and boil it an hour. When done enough, cut it into four slices, laying one at each end, and the others on the sides of the dish. Have the sweetbreads ready prepared, cut in slices and fried, and lay them round the dish, with a few mushrooms pickled. This is allowed to make a fine bottom dish, when game is not to be had.

VEAL ROLLS. Cut thin slices of either fresh or cold veal, spread on them a fine seasoning of a very few crumbs, a little chopped bacon or scraped ham, and a little suet, parsley, and shalot. Or instead of the parsley and shalot, some fresh mushrooms stewed and minced. Then add pepper and salt, and a small piece of pounded mace. This stuffing may either fill up the roll like a sausage, or be rolled with the meat. In either case tie it up very tight, and stew very slowly in good gravy, and a glass of sherry. Skim it very carefully, and serve it up quite tender.—Another way. Take slices of veal, enough to make a side dish; lay them on your dresser, and lay forcemeat upon each slice; roll them up, and tie them round with coarse thread. Rub them over with the yolk of an egg, spit them on a bird spit, and roast them of a fine brown. For sauce, have good gravy, with morels, truffles, and mushrooms, tossed up to a proper thickness. Lay your rolls in your dish, and pour your sauce over. Garnish with lemon.

VEAL SAUSAGES. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt and pepper, and a few anchovies. Beat all in a mortar; and when used, roll and fry it. Serve it with fried sippets, or on stewed vegetables, or on white collops.

VEAL SCALLOPS. Mince some cold veal very small, and set it over the fire with a scrape of nutmeg, a little pepper and salt, and a little cream. Heat it for a few minutes, then put it into the scallop shells, and fill them with crumbs of bread. Lay on some pieces of butter, and brown the scallops before the fire. Either veal or chicken looks and eats well, prepared in this way, and lightly covered with crumbs of fried bread; or these may be laid on in little heaps.

VEAL-SUET PUDDING. Cut the crumb of a threepenny loaf into slices, boil and sweeten two quarts of new milk, and pour over it. When soaked, pour out a little of the milk; mix it with six eggs well beaten, and half a nutmeg. Lay the slices of bread into a dish, with layers of currants and veal suet shred, a pound of each. Butter the dish well, and bake it; or if preferred, boil the pudding in a bason.

VEAL SWEETBREAD. Parboil a fine fresh sweetbread for five minutes, and throw it into a basin of water. When the sweetbread is cold, dry it thoroughly in a cloth, and roast it plain. Or beat up the yolk of an egg, and prepare some fine bread crumbs. Run a lark spit or a skewer through it, and tie it on the ordinary spit. Egg it over with a paste brush, powder it well with bread crumbs, and roast it. Serve it up with fried bread crumbs round it, and melted butter, with a little mushroom ketchup and lemon juice. Or serve the sweetbread on toasted bread, garnished with egg sauce or gravy. Instead of spitting the sweetbread, it may be done in a Dutch oven, or fried.

VEGETABLES. There is nothing in which the difference between an elegant and an ordinary table is more visible, than in the dressing of vegetables, especially greens. They may be equally as fine at first, at one place as at another, but their look and taste afterwards are very different, owing entirely to the careless manner in which they have been prepared. Their appearance at table however is not all that should be considered; for though it is certainly desirable that they should be pleasing to the eye, it is of still greater consequence that their best qualities should be carefully preserved. Vegetables are generally a wholesome diet, but become very prejudicial if not properly dressed. Cauliflowers, and others of the same species, are often boiled only crisp, to preserve their beauty. For the look alone, they had better not be boiled at all, and almost as well for the purpose of food, as in such a crude state they are scarcely digestible by the strongest stomach. On the other hand, when overboiled they become vapid, and in a state similar to decay, in which they afford no sweet purifying juices to the stomach, but load it with a mass of mere feculent matter. The same may be said of many other vegetables, their utility being too often sacrificed to appearance, and sent to table in a state not fit to be eaten. A contrary error often prevails respecting potatoes, as if they could never be done too much. Hence they are popped into the saucepan or steamer, just when it happens to suit, and are left doing, not for the time they require, but till it is convenient to take them up; when perhaps their nutricious qualities are all boiled away, and they taste of nothing but water. Ideas of nicety and beauty in this case ought all to be subservient to utility; for what is beauty in vegetables growing in the garden is not so at table, from the change of circumstances. They are brought to be eaten, and if not adapted properly to the occasion, they are deformities on the dish instead of ornaments. The true criterion of beauty is their suitableness to the purposes intended. Let them be carefully adapted to this, by being neither under nor over done, and they will not fail to please both a correct eye and taste, while they constitute a wholesome species of diet. A most pernicious method of dressing vegetables is often adopted, by putting copper into the saucepan with them in the form of halfpence. This is a dangerous experiment, as the green colour imparted by the copperas, renders them in the highest degree unwholesome, and even poisonous. Besides, it is perfectly unnecessary, for if put into boiling water with a little salt, and boiled up directly, they will be as beautifully green as the most fastidious person can require. A little pearlash might safely be used on such an occasion, and with equal effect, its alkaline properties tending to correct the acidity. Many vegetables are more wholesome, and more agreeable to the taste, when stewed a good while, only care must be taken that they stew merely, without being suffered to boil. Boiling produces a sudden effect, stewing a slower effect, and both have their appropriate advantages. But if preparations which ought only to stew, are permitted to boil, the process is destroyed, and a premature effect produced, that cannot be corrected by any future stewing. In order to have vegetables in the best state for the table, they should be gathered in their proper season, when they are in the greatest perfection, and that is when they are most plentiful. Forced vegetables seldom attain their true flavour, as is evident from very early asparagus, which is altogether inferior to that which is matured by nature and common culture, or the mere operation of the sun and climate. Peas and Potatoes are seldom worth eating before midsummer; unripe vegetables being as insipid and unwholesome as unripe fruit, and are liable to the same objections as when they are destroyed by bad cooking. Vegetables are too commonly treated with a sort of cold distrust, as if they were natural enemies. They are seldom admitted freely at our tables, and are often tolerated only upon a sideboard in small quantities, as if of very inferior consideration. The effect of this is like that of all indiscriminate reserve, that we may negatively be said to lose friends, because we have not the confidence to make them. From the same distrust or prejudice, there are many vegetables never used at all, which are nevertheless both wholesome and palatable, particularly amongst those best known under the denomination of herbs. The freer use of vegetable diet would be attended with a double advantage, that of improving our health, and lessening the expense of the table. Attention should however be paid to their size and quality, in order to enjoy them in their highest degree of perfection. The middle size are generally to be preferred to the largest or the smallest; they are more tender, and full of flavour, just before they are quite full grown. Freshness is their chief value and excellence, and the eye easily discovers whether they have been kept too long, as in that case they lose all their verdure and beauty. Roots, greens, salads, and the various productions of the garden, when first gathered, are plump and firm, and have a fragrant freshness which no art can restore, when they have lost it by long keeping, though it will impart a little freshness to put them into cold spring water for some time before they are dressed. They should neither be so young as not to have acquired their good qualities, nor so old as to be on the point of losing them. To boil them in soft water will best preserve the colour of such as are green; or if only hard water be at hand, a tea-spoonful of potash should be added. Great care should be taken to pick and cleanse them thoroughly from dust, dirt, and insects, and nicely to trim off the outside leaves. If allowed to soak awhile in water a little salted, it will materially assist in cleansing them from insects. All the utensils employed in dressing vegetables should be extremely clean and nice; and if any copper vessel is ever used for the purpose, the greatest attention must be paid to its being well tinned. The scum which arises from vegetables as they boil should be carefully removed, as cleanliness is essential both to their looking and eating well. The lid of the saucepan should always be taken off when they boil, to give access to the air, even if it is not otherwise thought necessary. Put in the vegetables when the water boils, with a little salt, and let them boil quickly; when they sink to the bottom, they are generally done enough. Take them up immediately, or they will lose their colour and goodness. Drain the water from them thoroughly, before they are sent to table. When greens are quite fresh gathered, they will not require so much boiling by at least a third of the time, as when they have been gathered a day or two and brought to the public market. The following table shows when the various kinds of vegetables are in season, or the time of their earliest natural growth, and when they are most plentiful, or in their highest perfection.

Artichokes, July, September,
---- Jerusalem ditto, Sept. November,
Angelica stalks, May, June,
Asparagus, April, June,
Beet roots, Dec. January,
Boricole, November, January
Cabbage, May, July,
---- Red ditto, July, August,
---- White ditto, October,
Cardoons, Nov. December,
Carrots, May, August,
Cauliflowers, June, August,
Celery, Sept. November,
Chervil, March, May,
Corn Salad, May, June,
Cucumbers, July, September,
Endive, June, October,
Kidney Beans, July, August,
Leeks, Sept. December,
Lettuce, April, July,
Onions, August, November,
Parsley, February, March,
Parsnips, July, October,
Peas, June, August,
Potatoes, June, November,
Radishes, March, June,
---- Spanish ditto, August, September,
Scarlet Beans, July, August,
Small Salad, May, June,
Salsify, July, August,
Scorzonera, July, August,
Sea Kale, April, May,
Shalots, August, October,
Savory Cabbage, Sept. November,
Sorrel, June, July,
Spinage, March, July,
---- Winter ditto, Oct. November,
Turnips, May, July,
Turnip tops, April, May,
Windsor Beans, June, August.

VEGETABLES AND FISH. Pick, wash, and chop some sorrel, spinage, small onions or chives, and parsley. Put them into a stewpan with fresh butter, a good spoonful of lemon or Seville orange juice, or vinegar and water, some essence of anchovy, and cayenne pepper. Do these gently over the fire till the vegetables are tender, then put in the fish, and stew them till well done.

VEGETABLE ESSENCES. The flavour of the various sweet and savoury herbs may be obtained, by combining their essential oils with rectified spirit of wine, in the proportion of one dram of the former to two ounces of the latter; by picking the leaves, and laying them in a warm place to dry, and then filling a wide-mouth bottle with them, and pouring on them wine, brandy, or vinegar, and letting them steep for fourteen days.

VEGETABLE MARROW. Take off all the skin of six or eight gourds, put them into a stewpan with water, salt, lemon juice, and a bit of butter, or fat bacon. Let them stew gently till quite tender, and serve them up with rich Dutch sauce, or any other sauce highly flavoured.

VEGETABLE PIE. Scald and blanch some broad beans, and cut in some young carrots, turnips, artichoke bottoms, mushrooms, peas, onions, parsley, celery, or any of these. Make the whole into a nice stew, with some good veal gravy. Bake a crust over a dish, with a little lining round the edge, and a cup turned up to keep it from sinking. When baked, open the lid, and pour in the stew.

VEGETABLE SOUP. Pare and slice five or six cucumbers, add the inside of as many cos-lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and a half of young peas, and a little parsley. Put these into a saucepan with half a pound of fresh butter, to stew in their own liquor half an hour, near a gentle fire. Pour on the vegetables two quarts of boiling water, and stew them two hours. Rub a little flour in a tea-cupful of water, boil it with the rest nearly twenty minutes, and serve it.—Another way. Peel and slice six large onions, six potatoes, six carrots, and four turnips; fry them in half a pound of butter, and pour on them four quarts of boiling water. Toast a crust of bread quite brown and hard, but do not burn it; add it to the above, with some celery, sweet herbs, white pepper, and salt. Stew it all together gently four hours, and strain it through a coarse cloth. Put in a sliced carrot, some celery, and a small turnip, and stew them in the soup. An anchovy, and a spoonful of ketchup, may be added if approved.

VEGETABLE SYRUP. To a pint of white wine vinegar, put two pounds of the best brown sugar. Boil them to a syrup; and when quite cold, add two table-spoonfuls of paregoric elixir, which is made in the following manner. Steep in a pint of brandy a dram of purified opium, a dram of flowers of benjamin, and two scruples of camphor, adding a dram of the oil of anniseed. Let it stand ten days, occasionally shaking it up, and then strain it off. This added to the above composition, forms the celebrated Godbold's Vegetable Syrup. The paregoric elixir taken by itself, a tea-spoonful in half a pint of white wine whey or gruel at bed time, is an agreeable and effectual medicine for coughs and colds. It is also excellent for children who have the hooping cough, in doses of from five to twenty drops in a little water, or on a small piece of sugar. The vegetable syrup is chiefly intended for consumptive cases.

VELVETS. When the pile of velvet requires to be raised, it is only necessary to warm a smoothing iron, to cover it with a wet cloth, and hold it under the velvet. The vapour arising from the wet cloth will raise the pile of the velvet, with the assistance of a whisk gently passed over it. To remove spots and stains in velvet, bruise some of the plant called soapwort, strain out the juice, and add to it a small quantity of black soap. Wash the stain with this liquor, and repeat it several times after it has been allowed to dry. To take wax out of velvet, rub it frequently with hot toasted bread.

VENISON. If it be young and good, the fat of the venison will be clear, bright, and thick, and the cleft part smooth and close: but if the cleft is wide and tough, it is old. To judge of its sweetness, run a very sharp narrow knife into the shoulder or haunch, and the meat will be known by the scent. Few people like it when it is very high.

VENISON PASTY. To prepare venison for pasty, take out all the bones, beat and season the meat, and lay it into a stone jar in large pieces. Pour over it some plain drawn beef gravy, not very strong; lay the bones on the top, and set the jar in a water bath, or saucepan of water over the fire, and let it simmer three or four hours. The next day, when quite cold, remove the cake of fat, and lay the meat in handsome pieces on the dish. If not sufficiently seasoned, add more pepper, salt, or pimento. Put in some of the gravy, and keep the remainder for the time of serving. When the venison is thus prepared, it will not require so much time to bake, or such a very thick crust as usual, and by which the under part is seldom done through. A shoulder of venison makes a good pasty, and if there be a deficiency of fat, it must be supplied from a good loin of mutton, steeped twenty-four hours in equal parts of rape, vinegar, and port. The shoulder being sinewy, it will be of advantage to rub it well with sugar for two or three days; and when to be used, clear it perfectly from the sugar and the wine with a dry cloth. A mistake used to prevail, that venison could not be baked too much; but three or four hours in a slow oven will be sufficient to make it tender, and the flavour will be preserved. Whether it be a shoulder or a side of venison, the meat must be cut in pieces, and laid with fat between, that it may be proportioned to each person, without breaking up the pasty to find it. Lay some pepper and salt at the bottom of the dish, and some butter; then the meat nicely packed, that it may be sufficiently done, but not lie hollow to harden at the edges. In order to provide gravy for the pasty, boil the venison bones with some fine old mutton, and put half a pint of the gravy cold into the dish. Then lay butter on the venison and cover as well as line the sides with a thick crust, but none must be put under the meat. Keep the remainder of the gravy till the pasty comes from the oven; pour it quite hot into the middle by means of a funnel, and mix it well in the dish by shaking. It should be seasoned with pepper and salt.—Another way. Take a side of venison, bone it, and season it with pepper and salt, cloves, and mace finely beaten; cut your venison in large pieces, and season it very well with your spices then lay it into an earthen pan; make a good gravy of two pound of beef, and pour this gravy over the venison; take three quarters of a pound of beef suet, well picked from the skins, wet a coarse cloth, lay your suet on it, and cover it over, and beat it with a rolling-pin, till it is as fine as butter; as your cloth dries, wet it, and shift your suet, and put it over the top of the venison; make a paste of flour and water, and cover the pan, and send it to the oven to bake; it is best baked with a batch of bread; when it comes from the oven, and is quite cold, make a puff-paste; lay a paste all over your dish, and a roll round the inside, then put in your venison with the fat, and all the gravy, if the dish will hold it; put on the lid, and ornament it as your fancy leads. It will take two hours and a half in a quick oven. A sheet of paper laid on the top, will prevent it from catching, and the crust will be of a fine colour. By baking your venison in this manner, it will keep four or five days before you use it, if you do not take off the crust.

VENISON SAUCE. Boil an ounce of dried currants in half a pint of water, and some crumbs of bread, a few cloves or grated nutmeg, a glass of port wine, and a piece of butter. Sweeten it to your taste, and send it to table in a boat.

VERJUICE. Lay some ripe crabs together in a heap to sweat, then take out the stalks and decayed ones, and mash up the rest. Press the juice through a hair cloth into a clean vessel, and it will be fit to use in a month. It is proper for sauces where lemon is wanted.

VERMICELLI PUDDING. Boil a pint of milk with lemon peel and cinnamon, and sweeten it with loaf sugar. Strain it through a sieve, add a quarter of a pound of vermicelli, and boil it ten minutes. Then put in the yolks of five and the whites of three eggs, mix them well together, and steam the pudding an hour and a quarter, or bake it half an hour.

VERMICELLI SOUP. Boil two ounces of vermicelli in three quarts of veal gravy, then rub it through a tammis, season it with salt, give it a boil, and skim it well. Beat up the yolks of four eggs, mix with them half a pint of cream, stir them gradually into the soup, simmer it for a few minutes, and serve it up. A little of the vermicelli may be reserved to serve in the soup, if approved.—Another way. Take two quarts of strong veal broth, put into a clean saucepan a piece of bacon stuck with cloves, and half an ounce of butter worked up in flour; then take a small fowl trussed to boil, break the breastbone, and put it into your soup; stove it close, and let it stew three quarters of an hour; take about two ounces of vermicelli, and put to it some of the broth; set it over the fire till it is quite tender. When your soup is ready, take out the fowl, and put it into your dish; take out your bacon, skim your soup as clean as possible; then pour it on the fowl, and lay your vermicelli all over it; cut some French bread thin, put it into your soup, and send it to table. If you chuse it, you may make your soup with a knuckle of veal, and send a handsome piece of it in the middle of your dish, instead of the fowl.

VICARAGE CAKE. Mix a pound and a half of fine flour, half a pound of moist sugar, a little grated nutmeg and ginger, two eggs well beaten, a table-spoonful of yeast, and the same of brandy. Make it into a light paste, with a quarter of a pound of butter melted in half a pint of milk. Let it stand half an hour before the fire to rise, then add three quarters of a pound of currants, well washed and cleaned, and bake the cake in a brisk oven. Butter the tin before the cake is put into it.

VINEGAR. Allow a pound of lump sugar to a gallon of water. While it is boiling, skim it carefully, and pour it into a tub to cool. When it is no more than milk warm, rub some yeast upon a piece of bread and put into it, and let it ferment about twenty-four hours. Then tun the liquor into a cask with iron hoops, lay a piece of tile over the bung-hole, and set it in the kitchen, which is better than placing it in the sun. It will be fit to bottle in about six months. March is the best time of the year for making vinegar, though if kept in the kitchen, this is of less consequence. A cheap sort of vinegar may be made of the refuse of the bee hives, after the honey is extracted. Put the broken combs into a vessel, and add two parts of water: expose it to the sun, or keep it in a warm place. Fermentation will succeed in a few days, when it must be well stirred and pressed down to make it soak; and when the fermentation is over, the matter is to be laid upon sieves to drain. The yellow liquor which forms at the bottom of the vessel must be removed, the vessel well cleaned, and the liquor which has been strained is to be returned to the vessel. It will immediately begin to turn sour; it should therefore be covered with a cloth, and kept moderately warm. A pellicle will be formed on the surface, beneath which the vinegar acquires strength: it must be kept standing for a month or two, and then put into a cask. The bunghole should be left open, and the vinegar will soon be fit for use. The prunings of the vine, being bruised and put into a vat or mash tub, and boiling water poured on them, will produce a liquor of a fine vinous quality, which may be used as vinegar.—Another method. To every pound of coarse sugar add a gallon of water; boil the mixture, and take off the scum as long as any rises. Then pour it into proper vessels, and when sufficiently cooled put into it a warm toast covered with yeast. Let it work about twenty-four hours, and then put it into an iron-bound cask, fixed either near a constant fire, or where the summer sun shines the greater part of the day. In this situation it should not be closely stopped up, but a tile or something similar should be laid on the bunghole, to keep out the dust and insects. At the end of three months or less it will be clear, and fit for use, and may be bottled off. The longer it is kept after it is bottled, the better it will be. If the vessel containing the liquor is to be exposed to the sun's heat, the best time to begin making it is in the month of April.

VINEGAR FOR SALADS. Take three ounces each of tarragon, savory, chives, and shalots, and a handful of the tops of mint and balm, all dry and pounded. Put the mixture into a wide-mouthed bottle, with a gallon of the best vinegar. Cork it down close, set it in the sun, and in a fortnight strain off and squeeze the herbs. Let it stand a day to settle, and filter it through a tammis bag.

VINEGAR WHEY. Set upon the fire as much milk as is wanted for the occasion, and when it is ready to boil, put in vinegar sufficient to turn it to a clear whey. Let it stand some minutes, and then pour it off. If too acid, a little warm water may be added. This whey is well adapted to promote perspiration. Lemon or Seville orange juice may be used instead of vinegar.

VINGARET. Chop some mint, parsley, and shalot; and mix them up with oil and vinegar. Serve the sauce in a boat, for cold fowl or meat.

VIPERS. The bites of such reptiles should constantly be guarded against as much as possible, as they are not unfrequently attended with dangerous consequences. Animals of the neat-cattle kind are more liable to be bitten and stung by these reptiles, than those of any other sort of live stock. Instances have been known where the tongues of such cattle have been even bitten or stung while grazing or feeding, which have proved fatal. Such stock are, however, seldom attacked by reptiles of the adder kind, except in cases where these are disturbed by the animals in pasturing or feeding; which is the main reason why so many of them are bitten and stung about the head, and occasionally the feet. There are mostly much pain, inflammation, and swelling produced by these bites and stings; the progress of which may commonly be checked or stopped, and the complaint removed, by the use of such means as are directed below. A sort of soft liquid of the liniment kind may be prepared by mixing strong spirit of hartshorn, saponaceous liniment, spirit of turpentine, and tincture of opium, with olive oil; the former in the proportion of about two ounces each to three of the last, incorporating them well together by shaking them in a phial, which will be found very useful in many cases. A proper quantity of it should be well rubbed upon the affected part, two or three times in the course of the day, until the inflammation and swelling begin to disappear, after the bottle has been well shaken. In the more dangerous cases, it may often be advantageous to use fomentations to the affected parts, especially when about the head, with the above application; such as those made by boiling white poppy-heads with the roots of the marshmallow, the leaves of the large plantain, and the tops of wormwood, in the quantities of a few ounces of the first, and a handful of each of the latter, when cut small, and bruised in five or six quarts of the stale grounds of malt liquor. They may be applied frequently to the diseased parts, rubbing them afterwards each time well with the above soft liquid liniment. Where there are feverish appearances, as is often the case in the summer season, a proper quantity of blood may sometimes be taken away with great benefit, and a strong purge be afterwards given of the cooling kind with much use. In slight cases of this kind, some think the continued free use of spirit of hartshorn, given internally, and applied externally to the affected parts, is the best remedy of any that is yet known. As they are so dangerous, these reptiles should always be destroyed as much as possible in all pastures and grazing grounds.