.
Properly considered, the payment is not rent, nor are the same remedies
lawful as in unfurnished lodgings. The best way to let furnished
lodgings is to have a written agreement, with a catalogue of all the
goods, and to let the apartments and the furniture for separate sums: in
which case, if the rent be not paid, distress may be made for it, though
not for the furniture. Persons renting furnished apartments frequently
absent themselves, without apprising the housekeeper, and as often leave
the rent in arrear. In such a case, the housekeeper should send for a
constable, after the expiration of the first week, and in his presence
enter the apartment, take out the lodger's property and secure it, until
a request be made for it. If after fourteen days' public notice in the
gazette, the lodger do not come and pay the arrears, the housekeeper may
sell the property for the sum due. When a housekeeper is troubled with a
disagreeable character, the best way to recover possession of the
apartment is to deliver a written notice by a person that can be
witness, stating that if the lodger did not quit that day week, the
landlord would insist on his paying an advance of so much per week; and
if he did not quit after such notice, he would make the same advance
after every following week. In the city of London, payment may be
procured by summoning to the Court of Requests at Guildhall, for any sum
not exceeding five pounds. In other parts of the kingdom there are
similar Courts of Conscience, where payment may be enforced to the
amount of forty shillings.

LOIN OF MUTTON. If roasted, it is better to cut it lengthways as a
saddle; or if for steaks, pies, or broth. If there be more fat on the
loin than is agreeable, take off a part of it before it is dressed; it
will make an excellent suet pudding, or crust for a meat pie, if cut
very fine.

LONDON BREAD. According to the method practised by the London bakers, a
sack of flour is sifted into the kneading trough, to make it lie loose.
Six pounds of salt, and two pounds of alum, are separately dissolved in
hot water; and the whole being cooled to about ninety degrees, is mixed
with two quarts of yeast. When this mixture has been well stirred, it is
strained through a cloth or sieve, and is then poured into a cavity made
in the flour. The whole is now mixed up into a dough, and a small
quantity of flour being sprinkled over it, it is covered up with cloths,
and the lid of the trough