CELLARS. Beer and ale that have been well brewed, are often injured or spoiled in the keeping, for want of paying proper attention to the state of the cellar. It is necessary however to exclude as much as possible all external air from these depositaries, as the state of the surrounding atmosphere has a most material influence upon the liquor, even after it has been made a considerable time. If the cellar is liable to damps in the winter, it will tend to chill the liquor, and make it turn flat; or if exposed to the heat of summer, it will be sure to turn sour. The great object therefore is to have a cellar that is both cool and dry. Dorchester beer, generally in high esteem, owes much of its fineness to this circumstance. The soil in that county being very chalky, of a close texture and free from damps, the cellars are always cool and dry, and the liquors are found to keep in the best possible manner. The Nottingham ale derives much of its celebrity also from the peculiar construction of the cellars, which are generally excavated out of a rock of sand-stone to a considerable depth, of a circular or conical form, with benches formed all round in the same way, and on these the barrels are placed in regular succession. CERATE. Half a pound of white wax, half a pound of calumine stone finely powdered, and a pint and a half of olive oil, will make an excellent cerate. Let the calumine be rubbed smooth with some of the oil, and added to the rest of the oil and wax, which should be previously melted together. Stir them together till they are quite cold. CHARDOONS. To dress chardoons, cut them into pieces of six inches long, and tie them in a bunch. Boil them tender, then flour and fry them with a piece of butter, and when brown serve them up. Or tie them in bundles, and serve them on toast as boiled asparagus, with butter poured over. Another way is to boil them, and then heat them up in fricassee sauce. Or boil in salt and water, dry them, dip them into butter, fry, and serve them up with melted butter. Or having boiled, stew, and toss them up with white or brown gravy. Add a little cayenne, ketchup, and salt, and thicken with a bit of butter and flour. CHARLOTTE. Rub a baking-dish thick with butter, and line the bottom and sides with very thin slices of white bread. Put in layers of apples thinly sliced, strewing sugar between, and bits of butter, till the dish is full. In the mean time, soak in warm milk as many thin slices of bread as will cover the whole; over which lay a plate, and a weight to keep the bread close on the apples. To a middling sized dish use half a pound of butter in the whole, and bake slowly for three hours.