good layer of candied citron cut in
long pieces, pour in the other ingredients, and bake it in a moderate
oven three quarters of an hour.

SWEEPING OF CHIMNIES. The common practice of employing poor children to
sweep narrow chimnies, is most inhuman and unwise: many lives are lost
by this means, and much injury is done to the building. The children
being obliged to work themselves up by pressing with their feet and
knees on one side, and their back on the other, often force out the
bricks which divide the chimnies, and thereby encrease the danger, in
case a foul chimney should take fire, as the flames frequently
communicate by those apertures to other apartments, which were not
suspected to be in any danger. To avoid these consequences, a rope twice
the length of the chimney should be provided, to the middle of which a
bunch of furze or broom is to be tied, sufficient to fill the cavity of
the chimney. Put one end of the rope down the chimney, with a stone
fastened to it, and draw the brush after it, which will clear the sides
of the chimney, and bring down the soot. If necessary, a person at top
may draw the brush up again to the top of the chimney, keeping hold of
the rope, and thus clean the chimney thoroughly without difficulty or
danger.

SWEET HERBS. It is of some importance to know when the various seasons
commence for procuring sweet and savoury herbs, fit for culinary
purposes. All vegetables are in the highest state of perfection, and
fullest of juice and flavour, just before they begin to flower. The
first and last crop have neither the fine flavour nor the perfume of
those which are gathered in the height of the season; that is, when the
greater part of the crop of each species is ripe. Let them be gathered
on a dry day, and they will have a better colour after being preserved.
Cleanse them well from dust and dirt, cut off the roots, separate the
bunches into smaller ones, and dry them by the heat of a stove, or in a
Dutch oven before the fire. Take them in small quantities, that the
process may be speedily finished, and thus their flavour will be
preserved. Drying them in the sun exhausts some of their best qualities.
In the application of artificial heat, the only caution requisite is to
avoid burning; and of this, a sufficient test is afforded by the
preservation of the colour. The common custom is, when they are
perfectly dried, to put them in bags, and lay them in a dry place. But
the best way to