LING BOTTLE. Reduce to powder an equal quantity of sal-ammoniac and
quicklime separately, put two or three drops of the essence of bergamot
into a small bottle, then add the other ingredients, and cork it close.
A drop or two of aether will improve it.

SMELTS. This delicate fish is caught in the Thames, and some other large
rivers. When good and in season, they have a fine silvery hue, are very
firm, and have a refreshing smell like cucumbers newly cut. They should
not be washed more than is necessary merely to clean them. Dry them in a
cloth, lightly flour them, and shake it off. Dip them in plenty of eggs,
then into bread crumbs grated fine, and plunge them into a good pan of
boiling lard. Let them continue gently boiling, and a few minutes will
make them a bright yellow-brown. Take care not to take off the light
roughness of the crumbs, or their beauty will be lost.

SMOKED HERRINGS. Clean and lay them in salt one night, with saltpetre;
then hang them on a stick, through the eyes, in a row. Have ready an old
cask, in which put some saw-dust, and in the midst of it a heater
red-hot. Fix the stick over the smoke, and let them remain twenty-four
hours.

SMOKY CHIMNIES. The plague of a smoking chimney is proverbial, and has
engaged considerable attention from observers of various descriptions.
Smoky chimnies in a new house, are such, frequently, for want of air.
The workmanship of the rooms being all good and just out of the
workman's hands, the joints of the flooring and of the pannels of the
wainscoting are all true and tight; the more so as the walls, perhaps
not yet thoroughly dry, preserve a dampness in the air of the room which
keeps the woodwork swelled and close: the doors and the sashes too being
worked with truth, shut with exactness, so that the room is perfectly
tight, no passage being left open for the air to enter except the
key-hole, and even that is frequently closed by a little dropping
shutter. In this case it is evident that there can be no regular current
through the flue of the chimney, as any air escaping from its aperture
would cause an exhaustion in the air of the room similar to that in the
receiver of an air-pump, and therefore an equal quantity of air would
rush down the flue to restore the equilibrium; accordingly the smoke, if
it ever ascended to the top, would be beat down again into the room.
Those, therefore, who stop every crevice in a room to prevent the
admission of fresh air,