he Athenians appointed four officers to keep
watch and ward over the water in their city. These men had to
keep the fountains in order and clean the reservoirs, so that
the water might be preserved pure and limpid. Like officers were
appointed in other Greek cities.

SUET CRUST, for Pies or Puddings.

1215. INGREDIENTS.--To every lb. of flour allow 5 or 6 oz. of beef suet,
1/2 pint of water.

_Mode_.--Free the suet from skin and shreds; chop it extremely fine, and
rub it well into the flour; work the whole to a smooth paste with the
above proportion of water; roll it out, and it is ready for use. This
crust is quite rich enough for ordinary purposes, but when a better one
is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some
cooks, for rich crusts, pound the suet in a mortar, with a small
quantity of butter. It should then be laid on the paste in small pieces,
the same as for puff-crust, and will be found exceedingly nice for hot
tarts. 5 oz. of suet to every lb. of flour will make a very good crust;
and even 1/4 lb. will answer very well for children, or where the crust
is wanted very plain.

_Average cost_, 5d. per lb.

PATE BRISEE, or FRENCH CRUST, for Raised Pies.

1216. INGREDIENTS.--To every lb. of flour allow 1/2 saltspoonful of
salt, 2 eggs, 1/3 pint of water, 6 oz. of butter.

_Mode_.--Spread the flour, which should be sifted and thoroughly dry, on
the paste-board; make a hole in the centre, into which put the butter;
work it lightly into the flour, and when quite fine, add the salt; work
the whole into a smooth paste with the eggs (yolks and whites) and
water, and make it very firm. Knead the paste well, and let it be rather
stiff, that the sides of the pie may be easily raised, and that they do
not afterwards tumble or shrink.

_Average cost_, 1s. per lb.

_Note_.--This paste may be very much enriched by making it with equal
quantities of flour and butter; but then it is not so easily raised as
when made plainer.

WATER SUPPLY IN ROME.--Nothing in Italy is more extraordinary
than the remains of the ancient aqueducts. At first, the Romans
were contented with the water from the Tiber. Ancus Martius was
the first to commence the building of aqueducts destined to
convey the water of the fountain of Piconia from Tibur to Rome,
a distance of some 33,000 paces. Appius Claudius continued the
good work, and to him is due the completion of the