CHOPPED HANDS. Wash in common water, and then in rose water, a quarter of a pound of hog's lard not salted; mix with it the yolks of two new laid eggs, and a large spoonful of honey. Add as much fine oatmeal, or almond paste, as will work it into a paste; and by frequently rubbing it on the hands, it will keep them smooth, and prevent their being chopped. CHOPPED LIPS. Put into a new tin saucepan, a quarter of an ounce of benjamin, storax, and spermaceti, two pennyworth of alkanet root, a large juicy apple chopped, a bunch of black grapes bruised, a quarter of a pound of unsalted butter, and two ounces of bees wax. Simmer them together till all be dissolved, and strain it through a linen. When cold melt it again, and pour it into small pots or boxes, or make it into cakes on the bottoms of tea-cups. CHUMP OF VEAL. To dress it _a-la-daube_, cut off the chump end of the loin, take out the edge bone, stuff the hollow with good forcemeat, tie it up tight, and lay it in a stewpan with the bone that was taken out, a little faggot of herbs, an anchovy, two blades of mace, a few white peppercorns, and a pint of good veal broth. Cover the veal with slices of fat bacon, and lay a sheet of white paper over it. Cover the pan close, simmer it two hours, then take out the bacon, and glaze the veal. Serve it on mushrooms, with sorrel sauce, or any other that may be preferred. CHURNING. In order to prepare for this important operation, the milk when drawn from the cow, and carefully strained through a cloth or hair sieve, should be put into flat wooden trays about three inches deep, and perfectly clean and cool. The trays are then to be placed on shelves, till the cream be completely separated; when it is to be nicely taken off with a skimming dish, without lifting or stirring the milk. The cream is then deposited in a separate vessel, till a proper quantity is collected for churning. In hot weather, the milk should stand only twenty-four hours, and be skimmed early in the morning before the dairy becomes warm, or in the evening after sun-set. In winter the milk may remain unskimmed for six and thirty or even eight and forty hours. The cream should be preserved in a deep pan during the summer, and placed in the coolest part of the dairy, or in a cellar where free air is admitted. The cream which rises first to the surface is richer in quality, and larger in quantity, than what rises afterwards. Thick milk produces a smaller proportion of cream than that which is thinner, though the former is of a richer quality: if therefore the thick milk be diluted with water, it will afford more cream, but its quality will be inferior. Milk carried about in pails, and partly cooled before it be strained and poured into the trays, never throws up such good and plentiful cream, as if it had been put into proper vessels immediately after it came from the cow. Those who have not an opportunity of churning every other day, should shift the cream daily into clean pans,