to add sugar, but the pap is better without it, as is
almost all food intended for children; and the taste will not require
it, till habit makes it familiar.

PAPER. All sorts of paper improve by keeping, if laid in a dry place,
and preserved from mould and damp. It is bought much cheaper by the
ream, than by the quire. The expense of this article is chiefly
occasioned by the enormous duty laid upon it, and the necessity of
importing foreign rags to supply the consumption. If more care were
taken in families generally, to preserve the rags and cuttings of linen
from being wasted, there would be less need of foreign imports, and
paper might be manufactured a little cheaper.

PAPER HANGINGS. To clean these properly, first blow off the dust with
the bellows, and then wipe the paper downwards in the slightest manner
with the crumb of a stale white loaf. Do not cross the paper, nor go
upwards, but begin at the top, and the dirt of the paper and the crumbs
will fall together. Observe not to wipe more than half a yard at a
stroke, and after doing all the upper part, go round again, beginning a
little above where you left off. If it be not done very lightly, the
dirt will adhere to the paper; but if properly attended to, the paper
will look fresh and new.

PAPER PASTE. To make a strong paste for paper, take two large spoonfuls
of fine flour, and as much pounded rosin as will lie upon a shilling.
Mix them up with as much strong beer as will make the paste of a due
consistence, and boil it half an hour. It is best used cold.

PARSLEY. To preserve parsley through the winter, gather some fine fresh
sprigs in May, June, or July. Pick and wash them clean, set on a stewpan
half full of water, put a little salt in it, boil and scum it clean.
Then add the parsley, let it boil for two minutes, and take it out and
lay it on a sieve before the fire, that it may be dried as quick as
possible. Put it by in a tin box, and keep it in a dry place. When
wanted, lay it in a basin, and cover it with warm water for a few
minutes before you use it.

PARSLEY AND BUTTER. Wash some parsley very clean, and pick it carefully
leaf by leaf. Put a tea-spoonful of salt into half a pint of boiling
water, boil the parsley in it about ten minutes, drain it on a sieve,
mince it quite fine, and then, bruise it to a pulp. Put it into a sauce
boat, and mix with it by degrees about half a pint of good melted
butter, only do not put so much flour to i