ight
inches, and their length may be diminished more or less according to the
difficulty of heating the room, or the severity of the weather. But
where the width of a grate is not more than five inches, it will be very
difficult to prevent the fire from going out. It has been before
observed that the use of metals is as much as possible to be avoided in
the construction of fire-places, it will therefore be proper always to
line the back and sides of a grate with fire stone, which will cause the
fire to burn better and give more heat into the room.

SNAILS. These are a species of slugs covered with shell, and which are
very destructive to wall fruit. To prevent their ascending the standard
trees, tie a coarse horse-hair rope about them, two or three feet from
the ground; and to secure the wall trees, nail a narrow slip of
horse-hair cloth against the wall, about half an inch from the ground,
underneath the branches of the tree. In the winter time the snails may
be found in the holes of walls, under thorns, behind old trees or close
hedges, and might be taken and destroyed. When they attack vegetables, a
few sliced turnips laid on the borders will attract them in the evening,
when they may easily be gathered up. Lime and ashes strewed on the
ground, will also prevent their depredations.

SNIPES. These birds will keep several days, and should be roasted
without drawing, and then served on toast. Butter only should be eaten
with them, as gravy takes off from the fine flavour. The thigh and back
are most esteemed.

SNIPES IN RAGOUT. Slit them down the backs, but do not take out the
insides; toss them up with a little melted bacon fat, seasoned with
pepper and salt, and a little mushroom ketchup; when they are enough,
squeeze in a little juice of lemon, and serve them up.

SNIPES IN SURTOUT. Half roast your snipes, and save the trail; then make
a forcemeat with veal, and as much beef suet chopped, and beat in a
mortar; add an equal quantity of bread crumbs: season it with beaten
mace, pepper, salt, parsley, and sweet herbs shred fine; mix all
together, and moisten it with the yolks of eggs: lay a rim of this
forcemeat round the dish, then put in your snipes. Take strong gravy,
according to your dish, with morels and truffles, a few mushrooms, a
sweetbread cut in pieces, and an artichoke bottom cut small: let all
stew together, then beat up the yolks of two or three eggs with a little
white wine; pour this into you