fat, season and thicken it with a
tablespoonful, or rather more, of arrowroot; flavour with a little
sherry, simmer for 5 minutes, and serve.

_Time_.--15 hours. _Average cost_, including the meat, 1s. 3d. per
quart.

_Seasonable_ at any time.

_Sufficient_ for 8 persons.

THE SHEEP.--This animal formed the principal riches of the
patriarchs, in the days of old, and, no doubt, multiplied, until
its species were spread over the greater part of Western Asia;
but at what period it was introduced to Britain is not known. It
is now found in almost every part of the globe, although, as a
domestic animal, it depends almost entirely upon man for its
support. Its value, however, amply repays him for whatever care
and kindness he may bestow upon it; for, like the ox, there is
scarcely a part of it that he cannot convert to some useful
purpose. The fleece, which serves it for a covering, is
appropriated by man, to serve the same end to himself, whilst
its skin is also applied to various purposes in civilized life.
Its entrails are used as strings for musical instruments, and
its bones are calcined, and employed as tests in the trade of
the refiner. Its milk, being thicker than that of the cow,
yields a greater quantity of butter and cheese, and its flesh is
among the most wholesome and nutritive that can be eaten.
Thomson has beautifully described the appearance of the sheep,
when bound to undergo the operation of being shorn of its wool.

"Behold, where bound, and of its robe bereft
By needy man, that all-depending lord,
How meek, how patient, the mild creature lies!
What softness in his melancholy face,
What dumb complaining innocence appears!"

OX-CHEEK SOUP.

176. INGREDIENTS.--An ox-cheek, 2 oz. of butter, 3 or 4 slices of lean
ham or bacon, 1 parsnip, 3 carrots, 2 onions, 3 heads of celery, 3
blades of mace, 4 cloves, a faggot of savoury herbs, 1 bay-leaf, a
teaspoonful of salt, half that of pepper, 1 head of celery, browning,
the crust of a French roll, 6 quarts of water.

_Mode_.--Lay the ham in the bottom of the stewpan, with the butter;
break the bones of the cheek, wash it clean, and put it on the ham. Cut
the vegetables small, add them to the other ingredients, and set the
whole over a slow fire for 1/4 of an hour. Now put in the water, and
simmer gently till it is reduced to 4 quarts; take out the fles