TRANSPARENT SOUP FOR CONVALESCENTS. Cut the meat from a leg of veal into small pieces, and break the bone into several bits. Put the meat into a very large jug, and the bones at top, with a bunch of common sweet herbs, a quarter of an ounce of mace, and half a pound of Jordan almonds, finely blanched and beaten. Pour on it four quarts of boiling water, and let it stand all night, covered close by the fire-side. The next day put it into a well-tinned saucepan, and let it boil slowly, till it is reduced to two quarts. Be careful, at the time it is boiling, to skim it, and take off the fat as it rises. Strain into a punch-bowl, and when settled for two hours, pour it into a clean saucepan, clear from the sediment, if any. EFFERVESCING DRAUGHT. Pulverize 1 ounce of citric acid, and divide it into 24 parts; that is, 24 scruples, which are to be put into separate small _blue_ papers. Pulverize, also, 1 ounce of the sub-carbonate of soda, and divide it into 24 like packages, in _white_ paper. When the draught is to be prepared, put the carbonate into a tumbler, half filled with water: in another, dissolve the acid in an equal quantity; throw one into the other, and drink it while effervescing. A similar preparation may be made by using tartaric acid instead of the citric. TO PREVENT INFECTION. Mix in a plate, a few ounces of pulverized black oxyde of manganese and common salt, which being placed in the house supposed to be infected, sprinkle oil of vitriol upon the mixture, and gas will arise which will render the place perfectly salubrious. The oil of vitriol should be carefully added by a few drops at a time, the face being turned from the mixture. SALINE DRAUGHT. Dissolve 20 grains of carbonate of potass in a table-spoonful of lemon juice, and three table-spoonsful of water, to which add a small quantity of lump sugar. This draught is very serviceable in sore throats, &c. SEDLITZ POWDERS. Take of Rochelle salt, 1 dram, carbonate of soda, 25 grains, tartaric acid, 20 do. Dissolve the first two in a tumbler of water, then add the latter, _and drink_ without loss of time. TO DISTINGUISH GOOD RHUBARB FROM BAD. The general characters of good rhubarb are, it having a whitish or clear yellow colour, being dry, solid, and compact; moderately heavy, and brittle; when recently broken appearing marked with yellow or reddish veins, mixed with white; being easily pulverizable; forming a powder of a fine bright yellow, having the peculiar, nauseous, aromatic smell of rhubarb, and a sub-acrid, bitterish, somewhat astringent taste, and when chewed feeling gritty under the teeth, speedily colouring the saliva, and not appearing very mucilaginous. TAMARIND WATER.