Pence. For 5 lb. of Barley-meal, at 1 1/2 pence, the ] Barley being reckoned at the present ] very high price of it in this country, viz ]... 7 1/2 5s. 6d. per bushel ] 5 lb. of Indian Corn, at 1 1/4 pence the pound ... 6 1/4 4 red herrings ... ... ... ... ... ... ... 3 Vinegar... ... ... ... ... ... ... ... ... 1 Salt ... ... ... ... ... ... ... ... ... 1 Pepper and sweet herbs ... ... ... ... ... 2 ------- Total 20 3/4 ------- This sum, (20 3/4 pence,) divided by 64, the number of portions of Soup, gives something less than ONE THIRD OF A PENNY for the cost of each portion.--But at the medium price of Barley in Great Britain, and of Indian Corn as it may be afforded here, I am persuaded that this Soup may be provided at one farthing the portion of 20 ounces. There is another kind of Soup in great repute among the poor people, and indeed among the opulent farmers, in Germany, which would not come much higher.--This is what is called burnt Soup, or as I should rather call it, brown Soup, and it is prepared in the following manner: Receipt for making BROWN SOUP. Take a small piece of butter and put it over the fire in a clean frying-pan made of iron (not copper, for that metal used for this purpose would be poisonous);-- put to it a few spoonfuls of wheat or rye meal;--stir the whole about briskly with a broad wooden spoon, or rather knife, with a broad and thin edge, till the butter has disappeared, and the meal is uniformly of a deep brown colour; great care being taken, by stirring it continually, to prevent the meal from being burned to the pan. A very small quantity of this roasted meal, (perhaps half an ounce in weight would be sufficient,) being put into a sauce-pan and boiled with a pint and a quarter of water, forms a portion of Soup, which, when seasoned with salt, pepper, and vinegar, and eaten with bread cut fine, and mixed with it at the moment when it is served up, makes a kind of Food by no means unpalatable; and which is said to be very wholesome.