n the
months of plenty.

STEWED TENDRONS DE VEAU (an Entree).

909. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1
faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2 carrots,
2 onions, a strip of lemon-peel.

_Mode_.--The _tendrons_ or gristles, which are found round the front of
a breast of veal, are now very frequently served as an entree, and when
well dressed, make a nice and favourite dish. Detach the gristles from
the bone, and cut them neatly out, so as not to spoil the joint for
roasting or stewing. Put them into a stewpan, with sufficient stock, No.
107, to cover them; add the herbs, mace, cloves, carrots, onions, and
lemon, and simmer these for nearly, or quite, 4 hours. They should be
stewed until a fork will enter the meat easily. Take them up, drain
them, strain the gravy, boil it down to a glaze, with which glaze the
meat. Dish the _tendrons_ in a circle, with croutons fried of a nice
colour placed between each; and put mushroom sauce, or a puree of green
peas or tomatoes, in the middle.

_Time_.--4 hours. _Sufficient_ for one entree.

_Seasonable_.--With peas, from June to August.

COW-POX, OR VARIOLA.--It is to Dr. Jenner, of Berkeley,
Gloucestershire, who died in 1823, that we owe the practice of
vaccination, as a preservative from the attack of that
destructive scourge of the human race, the small-pox. The
experiments of this philosophic man were begun in 1797, and
published the next year. He had observed that cows were subject
to a certain infectious eruption of the teats, and that those
persons who became affected by it, while milking the cattle,
escaped the small-pox raging around them. This fact, known to
farmers from time immemorial, led him to a course of
experiments, the result of which all are acquainted with.

TENDRONS DE VEAU (an Entree).

910. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1
faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2 carrots, 2
onions, a strip of lemon-peel, egg and bread crumbs, 2 tablespoonfuls of
chopped mushrooms, salt and pepper to taste, 2 tablespoonfuls of sherry,
the yolk of 1 egg, 3 tablespoonfuls of cream.

_Mode_.--After removing the gristles from a breast of veal, stew them
for 4 hours, as in the preceding recipe, with stock, herbs, mace,
cloves, carrots, onions, and lemon-peel. When perfectly tender, lift
them out and remove any bone