essel of a tropical
plant that is now cultivated in all parts of the world.

_Nutmeg_ is the kernel of a small, smooth, pear-shaped fruit that
grows on a tree in the Molucca Islands, and other parts of the East.
The trees commence bearing in the seventh year, and continue fruitful
until they are seventy or eighty years old. Around the nutmeg or
kernel is a bright, brown shell. This shell has a soft, scarlet
covering, which, when flattened out and dried, is known as mace. The
best nutmegs are solid, and emit oil when pricked with a pin.

HERBS FOR WINTER.

To prepare herbs for winter use, such as sage, summer savory, thyme,
mint or any of the sweet herbs, they should be gathered fresh in their
season, or procure them from the market. Examine them well, throwing
out all poor sprigs; then wash and shake them; tie into small bundles,
and tie over the bundles a piece of netting or old lace (to keep off
the dust); hang up in a warm, dry place, the leaves downward. In a few
days the herb will be thoroughly dry and brittle. Or you may place
them in a cool oven and let them remain in it until perfectly dry.
Then pick off all the leaves and the tender tops of the stems; put
them in a clean, large-mouthed bottle that is perfectly dry. When
wanted for use, rub fine, and sift through a sieve. It is much better
to put them in bottles as soon as dried, as long exposure to the air
causes them to lose strength and flavor.

MEATS AND THEIR ACCOMPANIMENTS.

With roast beef: tomato sauce, grated horse-radish, mustard, cranberry
sauce, pickles.

With roast pork: apple sauce, cranberry sauce.

With roast veal: tomato sauce, mushroom sauce, onion sauce and
cranberry sauce. Horse-radish and lemons are good.

With roast mutton: currant jelly, caper sauce.

With boiled mutton: onion sauce, caper sauce.

With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry
sauce, jellies. Also cream sauce. With roast lamb: mint sauce.

With roast turkey: cranberry sauce, currant jelly. With boiled turkey:
oyster sauce.

With venison or wild ducks: cranberry sauce, currant jelly, or currant
jelly warmed with port wine.

With roast goose: apple sauce, cranberry sauce, grape or currant
jelly.

With boiled fresh mackerel: stewed gooseberries.

With boiled blue fish: white cream sauce, lemon sauce.

With broiled shad: mushroom sauce, parsley or egg sauce.

With fresh salmon: green peas, cream sauce.

Pickles are good with all