o skim it. To every gallon
add an ounce of hops; then boil it half an hour, and let it stand till
the next day. Put it into a cask, and to thirteen gallons of the liquor
add a quart of brandy. Stop it lightly till the fermentation is over,
and then bung it up close. A large cask should be suffered to stand a
year.

SACKS OF CORN. Seeds, and various kinds of grain, are liable to damage
when kept in sacks or bins, from the want of being sufficiently aired.
Make a small wooden tube nearly the length of the sack, closed and
pointed at one end, and perforated with holes about an inch asunder,
nearly two thirds of its length from the point end. Then at the other
end fasten a leather tube, and thrust it into the corn to the bottom of
the sack. Put the pipe of a pair of bellows into the leather tube, and
blow into it, so that the air may be diffused among the corn throughout
the holes of the wooden tube. If corn be thus treated every other day
after it is first put into sacks, it will prevent the damp sweats which
would otherwise injure it, and it will afterwards keep sweet with very
little airing.

SADDLE OF MUTTON. When it has been well kept, raise the skin, and then
skewer it on again. Take it off a quarter of an hour before serving,
sprinkle on some salt, baste and dredge it well with flour. The rump
should be split, and skewered back on each side. The joint may be cut
large or small, according to the company: the latter is the most
elegant. Being broad, it requires a high and strong fire.

SAFFRON CAKE. Take a quarter of a peck of fine flour, a pound and a half
of fresh butter, a quarter of an ounce of mace and cinnamon together,
beat fine, and mix the spice in the flour. Set on a quart of milk to
boil, break the butter in, and stir it till the milk boils; take off all
the butter, and a little of the milk; mix with the flour a pound of
sugar beat fine, a penny-worth of saffron made into a tincture; take a
pint of yeast that is not bitter, and stir it well into the remainder
of the milk; beat up six eggs very well, and put to the yeast and milk,
strain it to the flour, with some rose-water, and the tincture of
saffron; beat up all together with your hands lightly, and put it into a
hoop or pan well buttered. It will take an hour and a half in a quick
oven. You may make the tincture of saffron with the rose-water.

SAGE is raised from seed, or from slips. To have it at hand for winter
it is necessary to dry it; a