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and may be much improved by using the liquor that salt beef, or, indeed, any meat has been boiled in, instead of water.

Cheap-for the poor. 1.-Soak a quart of split peas for a day in cold water, and then put them into a boiler with two gallons and a half of water, and two pounds of cold boiled potatoes, well bruised, a faggot of herbs, salt, pepper, and two onions sliced. Cover it very close, and boil very gently for five hours, or until only two gallons of soup remain.

Cheap-for the poor. 2.-Take two pounds of shin of beef, a quarter of a pound of barley, a half-penny worth of parsley, two onions sliced, salt and pepper to taste, and having cut the meat into dice, and broken the bone, place in a gallon pot and fill up with water; boil very gently for five hours. Potatoes, celery tops, cabbage, or any vegetable left from the day before may be added.

Rich Gravy.-Take a pound of beef, the same quantity of veal and mutton, cut into dice, and place in a boiler with two gallons of water, half a carrot sliced, a faggot of sweet herbs, an onion sliced, an old fowl beaten to pieces, the upper crust of a small loaf toasted very crisp, four blades of mace, a little pepper, and four cloves; cover well, and let it simmer on the side of the fire until reduced one-half, then strain through a coarse sieve into a stewpan. Add half an ounce of truffles, two heads of fine celery sliced small, four tablespoonfuls of finely sifted raspings, the palate of an ox boiled tender and cut small, and two cocks' combs; cover very close, and simmer gently over a slow fire for two hours. Make some forcemeat balls, and place in the tureen, then pour the soup over, and serve. Plum-Porridge.-Boil eight pounds of shin of beef for five hours in a gallon of water, skimining carefully throughout, and finally straining off the liquor; add two pounds of meat cut small. Soften the crumb of a penny loaf in some of the liquor, beat it smooth, thicken the soup with it, add half a pound of stoned raisins, the same quantity of stoned prunes, a pound of well washed currants, and grated nutmeg, pepper and mace to taste, and boil until the fruit is soft, then serve.

FISH.

Brill, to fry in batter.-Cut off the fish from the bones, in cutlets of about three inches or more; remove the skin from the dark side, but let the pale side remain. Dip each cutlet into batter, and fry in plenty of dripping. Garnish with fried parsley, and serve up with anchovy and melted butter.

Cod Sounds, boiled.-Soak the sounds in warm water for half an hour, then scrape and clean well. Boil in milk and water, and when tender, serve in a napkin, with egg sauce.

Cod Sounds Ragoût.-Scald, clean, and rub the sounds well with salt; then stew in some good highly seasoned gravy, and when tender add a little cream and floured butter to thicken; give a boil, and season with grated lemon-peel, nutmeg, and a little allspice..

Dory, to fry. Clean and dry the fish well, egg over, dip in bread crumbs, and fry a light brown. Garnish with fried parsley, and serve with plain melted butter. Hake, to bake. Dress the same as pike, (p. 88, vol. iii.) Ling, to boil. Cut into convenient sized pieces after the fish is cleaned, flour well, and set on ca

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POULTRY.

Fowls, forced.-Cut a large fowl down the back, remove the skin from the whole of the body very carefully; cut the flesh from the bones, and chop it up finely with half a pint of oysters, and an ounce of beef marrow, then season with pepper and salt. Add sufficient cream to mix it well, lay the meat on the bones, draw the skin over, and sew up the back. Lay thin slices of bacon on the breast, tie them on in diamonds, and roast it an hour by a moderate fire. Pour a good brown gravy sauce into the dish. Remove the bacon from the fowl, and then place the fowl in the dish, Garnish with oysters or mushrooms, and serve hot.

Guinea-fowl, to roast.-Lard, prepare, and then dress the same as a pheasant, (p. 208, vol. iii.) and it will be most delicious.

VEGETABLES.

Artichoke Bottoms, to ragoût.-Soak them in warm water two or three hours, changing the water; then put them into a stewpan with some good gravy, a tablespoonful of mushroom ketchup, or enough to flavour, a little salt, and cayenne pepper. Boil, thicken with flour, place in a dish and pour the gravy sauce over, then serve hot.

Spinach stewed, and Eggs.-Pick and wash the spinach very clean, put it into the saucepan with a little salt, cover it close, shake the pan often, and when tender and green, toss it into a sieve to drain, and then lay it on the dish. Have ready a stewpan of boiling water, break as many eggs into cups as you wish to poach, drop them quietly into the water, remove with an egg slice when done, lay them on the spinach, and garnish the dish with slices of quartered lemon. Serve hot with melted butter in a sauce-boat.

MEAT.

Calf's Head Pie.-Stew a knuckle of veal till tender, with two onions, a faggot of herbs, a blade of mace, and six peppercorns, in three pints of water, and when done, set aside, with the bones in it, to simmer, removing sufficient meat to form into balls. Half boil a calf's head, and cut the flesh into square bits; put a layer of ham in slices at the bottom of a dish, then some pieces of the head well seasoned with pepper and salt, first fat and then lean, with balls, and hard eggs cut in half, alternating until the dish is full, but not to closely packed. Put a little water and gravy into the dish, cover with a tolerably thick crust, and bake in a slow oven. When done, fill up with gravy, but do not cut till it is quite cold. Some persons add oysters and mushrooms, and eat the pie warmed instead of cold.

"

Durham Pie. Take seven pounds of flour, ! pound and a quarter of suet, and two pounds of butter; form into a paste, mould it to fancy, so to make a handsome ornamental crust, and bake in a slow oven. Then take a goose, a turkey,

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grouse, a woodcock, a snipe, a pheasant, part of a hare, a partridge, a pound and a half of bullock's tongue, and cut into small pieces; stew gently, and then place in the centre of the crust, with the gravy, and some grated ham or beef; season to taste, and bake in a slow oven. Of course the top is covered in with paste, ornamented with the fett of the birds as a central crown, and foliage, &c., around them.

The Family Friend" Christmas Ham.-Soak the ham, be the weight whatever it may, half the usual time in water; remove, wash well with cold water, place in a pan large and deep enough to contain it, cover with beer or good ale, and let it remain until the required time for soaking a ham of the size used has expired. Boil as usual until the skin can be readily removed; then place the ham in a tin or an earthenware dish, and cover with a common flour-and-water paste, or surround with batter. Bake in a moderately heated oven until done, remove the paste or batter, cover with bread raspings, and serve hot.

Cooked in this manner, a ham acquires the most delicious flavour, especially if cured by a method we shall hereafter point out.

Hamburgh Beef-Rub a rump of beef with brown sugar, and let it lie three days, turning frequently during the time. Remove from the dish, wipe it, and salt it with four ounces of bay, and the same quantity of common salt, and an ounce of saltpetre, well mixed. Cover with what remains after rubbing in, and let it remain for a fortnight, turning it occasionally. Remove the superfluous salt, roll tight in a cloth, and press well with weights. Smoke the meat in the cloth, by hanging it in a chimney where wood smoke ascends, or by adopting the same method as that recommended for herrings (p, 208, vol. iii.)

It may be boiled, and pressed with heavy weights until cold; or fried with bacon in slices, as required,

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PASTRY.

Antwerp Cream.-Make a housewife's cream as directed at p. 29, vol. iii., and whisk until it curdles, then set the curd carefully upon a fine sieve, and let it drain over a basin all night. Take thirty ratafia biscuits, bruise them, and add to the whey, with a twopenny sponge-cake broken up fine, two tablespoonfuls of raspberry and currant jam, and two tablespoonfuls of brandy; mix well together, pour into a small glass dish, heap the curd over the top with a fork, and ornament the edge with ratafia biscuits.

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Bon-bon Crackers. - Procure various coloured papers, and cut them into pieces measuring three inches wide and four inches long; then cut the end of each into a narrow fringe an inch long, and gum or paste a blue paper and a red one together, so that the fringe may be at both ends. Buy some Waterloo crackers at a toy shop, and paste each end of one to the inside of the coloured papers, so that the centre of the cracker shall be over the joining. Put a burnt almond or some bon-bon in the centres roll it up neatly, screw the two ends, and spread the fringe...

Any coloured paper will do, and the greater contrast displayed the better the effect.

*

Family Friend Christmas Cake. Take two pounds of pounded sugar-candy, two pounds of flour, two pounds of butter, thirty-six eggs, four pounds of currants, a pound of raisins stoned and

chopped, half a pound of almonds blanched and chopped, half a pound of citron, a pound of candied orange-peel, the same of candied lemon peel, a large nutmeg pounded, half an ounce of powdered allspice, half an ounce of powdered maee, ginger, cinnamon, and coriander, and half a pint of brandy.

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All the ingredients should be well dried, the white of the eggs well beaten up separately from the yolks, the butter stirred and beaten almost to a cream, then add the rest gradually, taking care they are well beaten and mixed. Have ready a large tin, well lined with buttered paper, pour in the cake, and bake in a slow oven for at least four hours. Smaller proportions may be adopted. Gingerbread Snaps. Take a pound and a half of flour, half a pound of butter, the same of sugar and treacle, and an ounce of powdered ginger. Mix well before the fire, add five table-spoonfuls of thick cream, work into a stiff paste, roll out thin, dip a wineglass into flour, cut out the snaps with it, and bake in a quick oven.

"

Good Gingerbread Nuts.-Take three pounds of flour, a pound of sugar, three and a half pounds of treacle, half an ounce of caraway seeds, half an ounce of allspice, two ounces of butter, half an ounce of candied lemon-peel, three ounces of ground ginger, half an ounce of coriander, the yolks of two eggs, and a wineglassful of brandy. Work the butter to a cream, then the eggs, spice, and brandy, then flour, sugar, and then hot treacle; if not stiff enough, a little more flour must be added in rolling out, but the less the better.

Mincemeat.-1. Take four cups of suet, two of currants, four of stoned raisins, half a cup of preserved ginger, half a cup of dried citron, a cup of pounded sugar-candy, a grated nutmeg, a dessertspoonful of pounded mace, another of pounded cloves, six wineglassfuls of brandy, and three of noyeau. Mix well.

Mincemeat.-2. See vol. ii. p. 27.

Mincemeat, à la Soyer.-Take four pounds and a half of kidney beef suet, which skin and chop very finely; have also a quarter of a pound of candied lemon and orange-peel, the same of citron, a pound and a half of lean cooked beef, and three pounds and a half of apples, the whole separately chopped very fine, and put into a large pan with four pounds and a half of currants well washed and picked, two ounces of mixed spice, and two pounds of sugar. Mix the whole well together with the juice of eight lemons and a pint of brandy, place it in jars, and tie down until ready for use; a pound and a half of Malaga raisins, well stoned and chopped, may likewise be added to the above. It is ready for use in a few days.

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Plum Pudding, moderate. Take a pound and a half of raisins stoned, a pound of currants, well washed and picked; the same quantity of flour and suet; a quarter of a pound of fine white bread, rubbed well; two pounds of orange and lemon-peel, a quarter of a pound of citron-peel cut into square pieces; brown sugar, four ounces; one nutmeg, grated fine; half an ounce of mixed spice a wineglassful of brandy, four tablespoonfuls of white wine, two eggs well beaten, and a little salt. Mix as usual (see p. 332, vol. i) and boil for eight hours. Plum Pudding, plain. See vol. i. p. 332. DH Plum Pudding rich.-See vol. i. p. 332. 1. f Short Cakes. Rub into a pound of dry flour, four ounces of butter, four ounces of pounded

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sugar, an egg, and two tablespoonfuls of cream, to make it into a thin paste. When mixed, add currants to one half, and caraway seeds to the other, cut into shapes and bake on tin plates.

Spanish Cakes.-Take a pound of sugar, a pound of flour, a pound of eggs, leave out onethird of the whites, mix, put into buttered moulds, and bake in a slow oven.

Wassail Bowl.-Crumble down, into a deep glass dish, an eighteen-penny sponge-cake, or a pound of macaroons; pour sufficient raisin wine over this to saturate it thoroughly, sweeten, if requisite, with powdered sugar-candy, and pour a rich, wellseasoned custard over all; stick with sliced blanched almonds; decorate the stand on which the dish is placed with ribbons, and crown the whole with a Christmas garland of ivy, holly, mistletoe, and winter cherry, (Physalis alkekengi.)

WINTER DRINKS.

Aleberry.-Mix two large spoonfuls of fine oatmeal in sufficient sweet small beer, two hours previous to using it; strain well, boil, and sweeten according to taste. Pour into a warm jug, add wine, lemon juice, and nutmeg to taste, and serve hot with thin slips of toast or rusks.

Ale, mulled.-Boil a pint of good sound ale with a little grated nutmeg and sugar. Beat up three eggs, and mix them with a little cold ale; then add the hot ale to it gradually, and pour backwards and forwards from one vessel to the other several times, to prevent it curdling. Warm, and stir till it thickens, then add a tablespoonful of brandy, and serve hot with toast.

Arruck, mock.-Take a scruple (twenty grains) of benzoic acid, and add to a quart of rum. Prepare punch with it.

Athol Brose.-Add two wineglassfuls of Scotch whisky to a wineglassful of heather-honey; mix well, and then stir in a well-beaten new-laid egg. Bang.-Take a pint of cider, and add to a pint of warm ale; sweeten with treacle or sugar to taste, grate in some nutmeg and ginger, and add a wineglassful of gin or whisky.

Bishop. Take three smooth-skinned and large Seville oranges, and grill them to a pale brown colour over a clear slow fire; then place in a small punch-bowl that will about hold them, and pour over them half a pint from a bottle of old Bordeaux wine, in which a pound and a quarter of loaf sugar is dissolved; then cover with a plate, and let it stand for two days. When it is to be served, cut and squeeze the oranges into a small sieve placed above a jug containing the remainder of the bottle of sweetened Bordeaux, previously made very hot, and if when mixed it is not sweet enough, add more sugar. Serve hot in tumblers.

Some persons make Bishop with raisin or Lisbon wine, and add mace, cloves, and nutmegs, but it is not the proper way. Cardinal is made the same way as Bishop, substituting old Rhenish wine for the Bordeaux.

Clary, mock.-Warm a bottle of claret, sweeten with honey, and add allspice and cloves to taste. Serve hot.

Crambambull.-Take two bottles of light porter or ale, and boil them in a pan. Then put into the liquor half a pint of rum, and from half a pound

to a pound of loaf sugar. After this has been boiling for a few minutes, take the whole from the fire, and put into the mixture the whites and the yolks of from six to eight eggs, previously well whisked; stir the whole for a minute or two, and pour it into a punch-bowl, to be drunk out of tumblers. It tastes well hot or cold.

Caudle.-1. Make half a pint of fine gruel with "Robinson's Patent Groats," add a piece of butter the size of a large nutmeg, a tablespoonful of brandy, the same of white wine, a little grated nutmeg and lemon-peel, and serve hot. 2. Put three quarts of water into a pot, set over the fire to boil; mix smooth as much oatmeal as will thicken the whole with a pint of cold water, and when the water boils, pour in the thickening, and add about twenty peppercorns finely powdered. Boil till pretty thick, then add sugar to taste, half a pint of good ale, and a wineglassful of gin, all warmed up together. Serve hot.

Caudle, brown.-Take a quart of water, mix in three tablespoonfuls of oatmeal, a blade of mace, and a small piece of lemon-peel; let it boil about a quarter of an hour, skimming and stirring it well, but taking care that it does not boil over. When done, strain through a coarse sieve, sweeten to taste, add a little grated nutmeg, a pint of good sweet ale, and half a pint of white wine; then serve hot.

Caudle, flummery.-Put half a pint of fine oat meal into a quart of spring water, and let it stand all night. In the morning stir it well, and strain through a coarse sieve into a skillet or saucepan, then add two blades of mace and some grated nut meg; set on the fire, keep stirring, and let it boil for a quarter of an hour, when if too thick, add a little more water, and let it boil a few minutes longer; then add half a pint of white wine, a tablespoonful of orange-flower water, the juice of a lemon, the same of an orange, sugar to taste, and a piece of butter about the size of a walnut; warm the whole together, thicken with the yolk of a well-beaten egg, and drink hot.

Caudle, Oatmeal. Take a quart of ale, a pint of stale beer, and a quart of water; mix all together, and add a handful of fine oatmeal, six cloves, two blades of mace, some nutmeg, and eight allspice berries bruised. Set over a slow fire, and let it boil for half an hour, stirring it well all the time; then strain through a coarse sieve, add half a pound of sugar, or to taste, a piece of lemon-peel. Pour into a pan, cover close, and warm before serving.

Caudle, Rice.-Make the same as flour caudle, using ground rice instead of flour, and when de add cinnamon and sugar to taste, and a wine glassful of brandy.

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Caudle, Tea.-Make a pint of strong green te pour it into a saucepan, and set over a slow ire.

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Caudle, cold.-Boil a quart of spring water, when cold, add the yolk of an egg, the juice of a small lemon, six tablespoonfuls of raisin wine, and sugar to taste.

Caudle, flour.-Take a dessert-spoonful of fine flour, and rub it into a smooth batter, with five tablespoonfuls of spring water. Put a quarter of a pint of new milk into a saucepan, set over the fire, with two lumps of sugar, and when it boils, stir the flour and water gradually into it, and keep stirring for twenty minutes over a slow fire. da Nutmeg or ginger may be grated in, if thoughter proper.

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Beat the yolks of two eggs well, and mix with half a pint of white wine, some grated nutmeg, and sugar to taste; then pour into the saucepan, stir well until hot, and serve.

Caudle, white.-Mix two tablespoonfuls of fine oatmeal in a quart of water, two hours before using it, strain through a sieve and boil it, then sweeten with sugar, and season with lemon-juice and nutmeg.

Devilled Ale.-Cut a slice of bread about an inch thick, toast and butter it, then sprinkle with cayenne pepper and ginger, and place in the bottom of a jug, add a pint of warm ale, and sugar to

taste.

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Egg flip. To make a quart of flip put the ale on the fire to warm, and beat up three or four eggs with four ounces of moist sugar; remove the froth of the ale, while on the fire, until it begins to boil, mix the froth with the sugar and eggs, add grated nutmeg or ginger to taste, and a gill of rum. When the ale boils, stir it gradually into the eggs and rum, until quite smooth, then serve.

Egg wine.-Beat up an egg and mix it with a tablespoonful of spring water. Put a wineglassful of white wine, half a glass of spring water, and sugar and nutmeg to taste, into a small saucepan, place over a slow fire, and when it boils add it gradually to the egg, stirring well; then return the whole to the saucepan, and place over the fire again, stir for a minute, remove, and serve with toast.

If it boils when placed on the fire a second time, it will curdle.

Elder Wine, mulled.-Put sufficient wine into a saucepan, warm over the fire, and if requisite add sugar, spice, or water. When warmed, serve with thin slips of toast or rusks.

Hot Purl.-Put a quart of mild ale into a saucepan, add a tablespoonful of grated nutmeg, and place over a slow fire until it nearly boils. Mix a little cold ale with sugar to taste, and, gradually, two eggs well beaten, then add the hot ale, stirring one way to prevent curdling-and a quarter of a pint of whisky. Warm the whole again, and then pour from one vessel into another till it becomes smooth. Jingle.-Roast three apples, grate some nutmeg over them, add sugar to taste, and place in a quart jug, with some slices of toasted plum cake; make some ale hot, and fill up the jug, then serve.

Oxford Nightcap.-Take half a tumbler of tea, made as usual with sugar and milk, add a slice of lemon, a wineglass of new milk, and the same of rum or brandy; beat up a new-laid egg, and add to the whole while warm.

Poor Man's Drink.-Take two quarts of water, and place in a saucepan with four ounces of pearl barley, two ounces of figs split, two ounces of stoned raisins, and an ounce of root-liquorice sliced; boil all together till only a quart remains; then strain, and use as a drink.

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cream from a height into the basin, stirring both well all the time; remove the froth, let it remair. for a day in lukewarm water if the weather is cold, and then serve.

Posset, jelly.-Take eight eggs, leave out the whites of four, and beat all the remainder well together in a basin; then add half a pint of white wine, a little strong ale (to taste), and sugar: put into a saucepan, and set over a slow fire, stirring all the time. Boil a pint of milk with a little nutmeg and cinnamon, just enough to flavour it, and, when the eggs and wine are hot, add the boiling milk to it; then remove from the fire, pour into a punch-bowl, cover with a plate for half an hour, then sprinkle the top with pounded sugar, and serve.

Posset, Lemon.-Steep the rind of a lemon pared thin, in a pint of sweet white wine two hours before required, add the juice of one lemon, and sugar to taste; put it in a bowl with a quart of milk or cream, and whisk one way till very thick. will fill twenty glasses, which may be filled the day before required.

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Posset, Orange.-Take the crumb of a penny loaf grated fine, and put it into a pint of water, with half the peel of a Seville orange grated, or sugar rubbed upon it. Boil all together till it looks thick and clear; then take the juice of half a Seville orange, three ounces of sweet, and one ounce of bitter almonds, beat well with a tablespoonful of brandy, add sugar to taste, and a pint of white or raisin wine; mix well, add to the posset, and serve.

Posset, Pope's.-Blanch and pound four ounces of sweet almonds, and half an ounce of bitter ones; add boiling water, and strain, sweeten, and make hot half a bottle of white wine; mix.

Punch, after the fashion of the West Indian Planters." He made his appearance with a respectably sized bowl, an enormous jug of boiling water, and a large paper-bag filled with sugar. Our punch-maker then commenced operations, and having extracted from his secret store a bottle of his matchless rum, his limes, and a small pot of Guava Jelly, he brewed about a pint of green tea (2 oz.); and, the infusion finished, two-thirds of the sugar was dissolved in it. After the tealeaves had been thrown aside the remainder of the sugar was rubbed on the rind of the limes, Mr. Hamilton observing that the essential oil which conveyed the exquisite flavour was thus more strongly diffused throughout the compound than when the skin was peeled; then the delicious acid of the fruit was added to the already impregnated sugar, and as soon as the several lumps had imbibed the proportion required, the Guava Jelly (and without this confection no punch can be pronounced perfect,) was dissolved in a pint or so of boiling water. This done, the tea, the sweets and acids were commingled, and the foundation or sherbet tasted by the experienced palate of the grand compounder; six glasses of cognac, two of madeira, and the bottle of old rum were added, and over all about a quart more of boiling water, and as a finishing touch, the slightest possible sprinkling of nutmeg. Here was the punch! and oh! what punch! it out-nectared nectar! I have, in the West Indies, since the period I am recording, drank some very luscious and fascinating mixtures nearly resembling it; but I never knew it surpassed, if equalled, even in the tropical regions."-From Tolpey's Sportsman in Canada.

FAMILY PASTIME.

CHRISTMAS, dear Christmas, is coming again,
To drive away sorrow, and lessen our pain,
Let us be merry, and let us grow wise,
Love glow on our lips, and joy beam from our eyes.
Christmas, dear Christmas, no season more dear,
And we will be happy while Christmas is here!
Now for the puzzle to stir up our brains,
And give us a cheerful surprise for our pains!
These trifles are treasures when cleverly told,
And enliven the wits of the young and the old.
A health to Old Christmas, who at the year's end,
Goes around the wide world as a FAMILY FRIEND!

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ENIGMAS, CHARADES, &c.

1.

TURN the spit-what is on it? Mind it doesn't

burn!

You are it, if you neglect to make it gently turn! What is in it you can't be

Till much wiser than you are!
What it had, perchance you'll see,

When you address one travell'd far.
With its melting goodness oil it-
Do it well, or you will spoil it.
On its smoking sides take pity-
See! it wants an ancient city!
When you go to bed at night,
(Though it will be out of sight,)
Outside and inside of yourself
Will be the produce of your pelf,
Ta'en from creatures you decry,
Whose parts you eat, or on them lie!
Though oft you give it much abuse,
Albeit a thing of so much use-
It clearly proves you are a

There! turn the spit-what is on it? Mind it doesn't burn:

You are it, if you neglect to make it gently turn!

P.

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2.

(4) pa (5) Ag A delinquent, there is, and we ever shall scout him,

For roguery never would flourish without him;
We're lovers of peace; but, regardless of quiet,
This knave is the first in a row or a riot;
A strange parodoxial elf we declare,
That shies at a couple, but clings to a pair:
Though the first in the right, still he's found in the

wrong,

And though harmony wakes him, yot dies in the song;

Three-fifths of the error that poisons our youthYet boasts of a constant alliance with truth. Though not fond of boasting, yet given to brag, And, though given to dress, always found in a rag. He sticks to our ribs, and hangs by our hair, And with him cometh trouble, and torment, and

care:

Stands thick in our sorrows, and sticks in our

ears,

Never helps us to hope, but returns with our fears: To the worst of our passions is ever alliedGrief, anger, and hatred, rage, terror, and pride! Yet still, notwithstanding, the rogue we might

spare,

If he kept back his crooked old phiz from the fair!

But, though so capricious, there's something about him,

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The criminal smarts 'neath the misery now, That stamps my dread second for e'er on his brow. To prepare our warm breakfast, the cook's in dismay

No lucifer match! Then, my neighbour, I pray, Just lend me my whole, that my first forth may burst,

From the offering you make from my beautiful

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C. J. 4. Jebli fu Behead me, and I still am strong, 94 bah And remain quite hearty; 215042f Behead again, and I'm among J VABIT, Rod Many a Christmas party st Put on my first, and you'll be telling I'm changed unto a painful swelling. My whole restore, and 'twill appear That which supplies what ladies wear. 1 TW { 32 and ivome; 2201 7:67 to down bows. When winter comes, with snow and ice My first you're sure to find; you to sted My second on its bosom bears Fool 907 The races of mankind. 1911 920 And if my whole you e'er should view 17 My second you will see Beneath my first's all-powerful sway, And cold enough you'll be→D. W. A.

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16 as bas,991 A My first is one of human 32101 kind: My second you should bear in mind. Do my whole well, and you will find Each of my stores to wealth inclined.-F.C. 71 14 f 7.mm 20019914 A My second I loudly exclaim'd tost, To find him my third raised But I finally ask'd him to dine on my whole, Which was then on the spit at the fire.-S.

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