comes
strong, and loses the delicacy of its flavour.

THE COST OF TURTLE SOUP.--This is the most expensive soup brought to
table. It is sold by the quart,--one guinea being the standard price for
that quantity. The price of live turtle ranges from 8d. to 2s. per lb.,
according to supply and demand. When live turtle is dear, many cooks use
the tinned turtle, which is killed when caught, and preserved by being
put in hermetically-sealed canisters, and so sent over to England. The
cost of a tin, containing 2 quarts, or 4 lbs., is about L2, and for a
small one, containing the green fat, 7s. 6d. From these about 6 quarts
of good soup may be made.

[Illustration: THE TURTLE.]

THE GREEN TURTLE.--This reptile is found in large numbers on the
coasts of all the islands and continents within the tropics, in
both the old and new worlds. Their length is often five feet and
upwards, and they range in weight from 50 to 500 or 600 lbs. As
turtles find a constant supply of food on the coasts which they
frequent, they are not of a quarrelsome disposition, as the
submarine meadows in which they pasture, yield plenty for them
all. Like other species of amphibia, too, they have the power of
living many months without food; so that they live harmlessly
and peaceably together, notwithstanding that they seem to have
no common bond of association, but merely assemble in the same
places as if entirely by accident. England is mostly supplied
with them from the West Indies, whence they are brought alive
and in tolerable health. The green turtle is highly prized on
account of the delicious quality of its flesh, the fat of the
upper and lower shields of the animal being esteemed the richest
and most delicate parts. The soup, however, is apt to disagree
with weak stomachs. As an article of luxury, the turtle has only
come into fashion within the last 100 years, and some hundreds
of tureens of turtle soup are served annually at the lord
mayor's dinner in Guildhall.

A GOOD FAMILY SOUP.

190. INGREDIENTS.--Remains of a cold tongue, 2 lbs. of shin of beef, any
cold pieces of meat or beef-bones, 2 turnips, 2 carrots, 2 onions, 1
parsnip, 1 head of celery, 4 quarts of water, 1/2 teacupful of rice;
salt and pepper to taste.

_Mode_.--Put all the ingredients in a stewpan, and simmer gently for 4
hours, or until all the goodness is drawn from the meat. Strain off the