greens, are commonly eaten with it.

BOILERS. Copper boilers and saucepans are apt to become leaky, when they
have been joined or mended, or from bruises, which sometimes render them
unfit for use. In this case a cement of pounded quicklime, mixed with
ox's blood, applied fresh to the injured part, will be of great
advantage, and very durable. A valuable cement for such purposes may
also be made of equal parts of vinegar and milk mixed together so as to
produce a curd: the whey is then put to the whites of four or five eggs
after they have been well beaten, and the whole reduced to a thick paste
by the addition of some quicklime finely sifted. This composition
applied to cracks or fissures of any kind, and properly dried, will
resist the effects of fire and water.

BOLOGNA SAUSAGES. Cut into small pieces four pounds of lean beef, and
add to it a pound of diced suet, with the same quantity of diced bacon.
Season with allspice, pepper, bay salt, saltpetre, and a little powder
of bay leaves. Mix the whole together, tie the meat up in skins about
the thickness of the wrist, dry the sausages in the same manner as
tongues, and eat them without boiling.

BOLOGNA SOUP. Bind close with packthread, fifteen pounds of brisket of
beef, and put it into a pot with water sufficient to cover it. Then add
three large carrots, some good turnips, four onions, a bunch of sweet
herbs, and half a white cabbage sliced and fried in butter. The pot must
be well scummed before the herbs are put in. It must boil very slowly
for five or six hours; and when half boiled, prepare three or four
pounds of loin of mutton, with all the fat taken off, and put it into
the pot. Flavour the soup with whole pepper, and a head of celery; and
to make it of a good colour, draw the gravy from a pound of lean beef
over a slow fire, and add a ladleful to the soup, first carefully taking
off all the fat. Having cut and dried the crust of a French roll, lay it
in a stewpan with a little soup; and after stewing it over a slow fire,
place it with a slice in the soup tureen. The beef must be untied, and
served up with chopped parsley strewed over it; accompanied also with
gravy sauce, a few capers, and some chopped carrots, thickened with the
yolk of an egg. Add a little seasoning to the soup.

BOOTS. Persons who travel much, or are often exposed to the weather,
must be sensible of the importance of being provided with boots that
will resist the wet. The foll