ecessary, a little salt. Keep stirring them over the
fire until the butter is well mixed with them, and the turnips are
thoroughly hot; dish, and serve. A little cream or milk added after the
turnips are pressed through the colander, is an improvement to both the
colour and flavour of this vegetable.

_Time_.--From 1/2 to 3/4 hour to boil the turnips; 10 minutes to warm
them through.

_Average cost_, 4d. per bunch.

_Sufficient_ for 4 or 5 persons.

_Seasonable_.--May be had all the year; but in spring only good for
flavouring gravies.

VEGETABLES REDUCED TO PUREE.--Persons in the flower of youth,
having healthy stomachs, and leading active lives, may eat all
sorts of vegetables, without inconvenience, save, of course, in
excess. The digestive functions possess great energy during the
period of youth: the body, to develop itself, needs nourishment.
Physical exercise gives an appetite, which it is necessary to
satisfy, and vegetables cannot resist the vigorous action of the
gastric organs. As old proverb says, "At twenty one can digest
iron." But for aged persons, the sedentary, or the delicate, it
is quite otherwise. Then the gastric power has considerably
diminished, the digestive organs have lost their energy, the
process of digestion is consequently slower, and the least
excess at table is followed by derangement of the stomach for
several days. Those who generally digest vegetables with
difficulty, should eat them reduced to a pulp or puree, that is
to say, with their skins and tough fibres removed. Subjected to
this process, vegetables which, when entire, would create
flatulence and wind, are then comparatively harmless. Experience
has established the rule, that nourishment is not complete
without the alliance of meat with vegetables. We would also add,
that the regime most favourable to health is found in variety:
variety pleases the senses, monotony is disagreeable. The eye is
fatigued by looking always on one object, the ear by listening
to one sound, and the palate by tasting one flavour. It is the
same with the stomach: consequently, variety of food is one of
the essentials for securing good digestion.

GERMAN MODE OF COOKING TURNIPS.

1167. INGREDIENTS.--8 large turnips, 3 oz. of butter, pepper and salt to
taste, rather more than 1/2 pint of weak stock or broth, 1 tablespoonful
of flour.

_Mode_