es: it is also considered as a remedy for the
headache. Hawthorn leaves dried, and one third of balm and sage, mixed
together, will make a wholesome and strengthening drink. An infusion of
ground ivy, mixed with a few flowers of lavender, and flavoured with a
drop of lemon juice, will make an agreeable substitute for common tea.
Various other vegetables might also be employed for this purpose; such
as sage, balm, peppermint, and similar spicy plants; the flowers of the
sweet woodroof, those of the burnet, or pimpernel rose; the leaves of
peach and almond trees, the young and tender leaves of bilberry, and
common raspberry; and the blossoms of the blackthorn, or sloe tree. Most
of these when carefully gathered and dried in the shade, especially if
they be managed like Indian tea-leaves, bear a great resemblance to the
foreign teas, and are at the same time of superior flavour and
salubrity.

HERBS FOR WINTER. Take any sort of sweet herbs, with three times the
quantity of parsley, and dry them in the air, without exposing them to
the sun. When quite dry, rub them through a hair sieve, put them in
canisters or bottles, and keep them in a dry place: they will be useful
for seasoning in the winter. Mint, sage, thyme, and such kind of herbs,
may be tied in small bunches, and dried in the air: then put each sort
separately into a bag, and hang it up in the kitchen. Parsley should be
picked from the stalks as soon as gathered, and dried in the shade to
preserve the colour. Cowslips and marigolds should be gathered dry,
picked clean, dried in a cloth, and kept in paper bags.

HESSIAN SOUP. Clean the root of a neat's tongue very nicely, and half an
ox's head, with salt and water, and soak them afterwards in water only.
Then stew them in five or six quarts of water, till tolerably tender.
Let the soup stand to be cold, take off the fat, which will do for
basting, or to make good paste for hot meat pies. Put to the soup a pint
of split peas, or a quart of whole ones, twelve carrots, six turnips,
six potatoes, six large onions, a bunch of sweet herbs, and two heads of
celery. Simmer them without the meat, till the vegetables are done
enough to pulp with the peas through a sieve; and the soup will then be
about the thickness of cream. Season it with pepper, salt, mace,
allspice, a clove or two, and a little cayenne, all in fine powder. If
the peas are bad, and the soup not thick enough, boil in it a slice of
roll, and pass it th