Take the fat off a pound of loin of mutton, and put the lean into a quart of water. Skim it well as it boils, and put in a piece of the upper crust of bread, with a large blade of mace. Having covered it up close, let it boil closely for half an hour, and then pour the broth clear off, without stirring. Season it with a little salt. Turnips should not be boiled with the meat. MEDICINAL TEA. This country affords herbs much more wholesome than either tea or coffee, and if they were all imported from a distant region, and sold at a high price, they would, no doubt, be held in great estimation. The following composition is very superior to tea or coffee, inasmuch as the infusion is very agreeable, will strengthen the stomach, and invigorate, instead of debilitate, the nervous system. Take of rosemary leaves, dried, 2 oz. sage do. do. 4 oz. rose do. do. 4 oz. peach do. do. 3 oz. hyssop do. do. 4 oz. balm do. do. 5 oz. male speedwell, (veronica) 4 oz. A wine-glassful of these mixed herbs is sufficient to make 3 pints of infusion, which is made in the same manner as tea, sugar and milk being added. In London, where herbs are sold at a dearer rate than in the country, it may be obtained at the rate of 2s. per pound.—Either of the above ingredients may be diminished or augmented at pleasure. If too bitter, lessen the quantity of hyssop, and add dried mint leaves. ISINGLASS JELLY, &c. Put an ounce of isinglass, and a few cloves, into a quart of water. Boil it down to a pint, strain it upon a pound of loaf sugar, and when cold, add a little wine, when it will be fit for use.—A very nourishing beverage may be made by merely boiling the isinglass with milk, and sweetening with lump sugar. SALOP. Put a dessert spoonful of the powder of salop, into a pint of boiling water. Keep stirring it till it becomes of the consistence of jelly, and then add white wine and sugar, according to taste. SUBSTITUTE FOR ASSES MILK. Put an ounce of hartshorn shavings into a quart of boiling barley-water; boil down to a pint, add two ounces of candid eringo root, and a pint of new milk; boil for a quarter of an hour, when strain for use. BROWN CAUDLE. Boil four spoonsful of oatmeal, a blade or two of mace, and a piece of lemon peel, in two quarts of water, for about a quarter of an hour; taking care that it does not boil over. Then strain, and add a quart of good ale that is not bitter. Sweeten it to the palate, and add half a pint of white wine. When no white wine is used the caudle should consist of one half of ale. WHITE CAUDLE. Make the gruel as above, and strain through a sieve, but put no ale to it. When to be used, sweeten according to taste, grate in some nutmeg, and add a little white wine. Juice of lemon is sometimes added.