ly turned in that intention, taking great care not to injure
them, by which means the water is capable of being easily thrown over
the whole of the under sides of the leaves, it being done in a gentle
manner, in the modes already suggested, so as not to wash up the mouldy
matters unto the plants: the lights and sides of the frames which
contain the plants, should also, at the same time, have water
plentifully thrown on and against them. When these waterings are
finished, the vines or stems of the plants are to be carefully laid down
again in their former positions. And if the day be sunny, the mats may
be let remain, as already directed, until the leaves of the plants
become perfectly dry, air being admitted according to the heat that may
be present at the time. It is likewise further advised as a
precautionary measure, that, before the frames and lights, which are to
contain plants of this sort, are employed, they should be well washed,
both inside and out, first with clean water, and then with a mixture of
soap-suds and urine; a brush or woollen rag being made use of in the
operation; as by this method the ova or eggs of the spiders or other
insects that may have been deposited and lodged in or on them, in the
preceding season, may be cleared away and destroyed. The exhalations of
the water which has been thrown upon the plants, and the frames or boxes
that contain them, may also be useful in killing these insects, in other
cases by keeping them in a close state. These washings should never,
however, be performed in cold frosty seasons; and the water made use of
in such cases should always be of the rain or soft kind.

SPINACH. This vegetable requires to be carefully washed and picked. When
that is done, throw it into a saucepan that will just hold it, sprinkle
it with a little salt, and cover it close. Set the pan on the fire, and
shake it well. When sufficiently done, beat up the spinach with some
butter, but it must be sent to table pretty dry. It would look well, if
pressed into a tin mould in the form of a large leaf, which is sold at
the tin shops. A spoonful of cream is an improvement.

SPINACH CREAM. Beat the yolks of eight eggs with a whisk or a wooden
spoon, sweeten it well, and add a stick of cinnamon, a pint of rich
cream, and three quarters of a pint of new milk. Stir it well, and then
add a quarter of a pint of spinach juice. Set it over a gentle stove,
and stir it constantly one way, till it is as t