y, the yeast will sink rather than rise in the
middle: remove it then, and tun the ale as it works out. Pour in a quart
at a time gently, to prevent the fermentation from continuing too long,
which weakens the liquor. Put paper over the bung-hole two or three days
before it is closed up.

WELCH BEEF. Rub three ounces of saltpetre into a good piece of the round
or buttock. After four hours apply a handful of common salt, a quarter
of an ounce of Jamaica pepper, and the same of black pepper, mixed
together. Continue it in the pickle a fortnight, then stuff it with
herbs, cover it with a thick paste, and bake it. Take off the paste,
pour the liquor from it, and pour over it some melted beef suet.

WELCH PUDDING. Melt half a pound of fine butter gently, beat with it the
yolks of eight and the whites of four eggs. Mix in six ounces of loaf
sugar, and the rind of a lemon grated. Put a paste into a dish for
turning out, pour in the batter, and bake it nicely.

WELCH RABBIT. Toast a slice of bread on both sides, and butter it. Toast
a slice of Gloucester cheese on one side, and lay that on the bread;
then toast the other side with a salamander, rub mustard over, and serve
it up hot under a cover.

WENS. These are prevalent chiefly among the inhabitants of marshy
countries, bordering on rivers and standing waters, especially among
females, and persons of a delicate habit; but they very often arise from
scrophula. Camphor mixed with sweet oil, or a solution of sal ammoniac,
have often been applied to these tumours with success. In Derbyshire,
where this disorder greatly prevails, they use the following
preparation. Fifteen grains of burnt sponge are beaten up with a similar
quantity of millipede, and from eight to ten grains of cinnabar
antimony. The whole is to be mixed with honey, and taken every morning
before breakfast.

WESTPHALIA HAM. Rub the ham with half a pound of coarse sugar, let it
lie twelve hours, then rub it with an ounce of saltpetre pounded, and a
pound of common salt. Let it lie three weeks, turning it every day. Dry
it over a wood fire, and put a pint of oak sawdust into the water when
it is boiled.--Another way. Take spring water that is not hard, add
saltpetre and bay salt to it till it will bear an egg, the broad way,
then add a pound and a half of coarse sugar; mix all together, and let
the ham lay in this pickle a fortnight or three weeks; then lay it in
the chimney to dry. When you boil it,