, on animal
matter undergoing putrefaction, as well as those whose flesh is soft
or watery.

1129. To Distinguish Mushrooms from Poisonous Fungi.

i. Sprinkle a little salt on the spongy part or gills of the sample
to be tried. If they turn yellow, they are poisonous,--if black,
they are wholesome. Allow the salt to act, before you decide on the
question.

ii. False mushrooms have a warty cap, or else fragments of membrane,
adhering to the upper surface, are heavy, and emerge from a vulva or
bag; they grow in tufts or clusters in woods, on the stumps of
trees, &c., whereas the true mushrooms grow in pastures.

iii. False mushrooms have an astringent, styptic, and disagreeable
taste. When cut they turn blue. They are moist on the surface, and
generally of a rose or orange colour.

iv. The gills of the true mushroom are of a pinky red, changing to a
liver colour. The flesh is white. The stem is white, solid, and
cylindrical.

1130. Cookery for Soldiers Sailors, Travellers, and Emigrants.

The following seven receipts are due to the inventive genius of the
late Alexis Soyer, who at one time was chief cook of the Reform Club:

1131. Stewed Salt Beef and Pork.

Put into a saucepan about two pounds of well-soaked beef, cut in eight
pieces; half a pound of salt pork, divided in two, and also soaked:
half a pound of rice, or six tablespoonfuls; a quarter of a pound of
onions, or four middle-sized ones, peeled and sliced; two ounces of
brown sugar, or a large tablespoonful; a quarter of an ounce of
pepper, and five pints of water; simmer gently for three hours, remove
the fat from the top, and serve. This dish is enough for six people,
and it cannot fail to be excellent if the receipt be closely followed.
Butchers' salt meat will require only a four hours' soaking, having
been but lightly pickled.

[A GOOD BEGINNING MAKES A GOOD ENDING.]

1132. Mutton Soup.

Put into a pan--half a pound of mutton will make a pint of good family
soup--six pounds of mutton, cut in four or six pieces; three quarters
of a pound of mixed vegetables, or three ounces of preserved, three
and a half teaspoonfuls of salt, one teaspoonful of sugar, and half a
teaspoonful of pepper, if handy; five tablespoonfuls of barley or
rice; eight pints of water; let it simmer gently for three hours and a
half, rem