GAD FLY. Cows and oxen are often so distressed by the darts of the gad fly, that they rush into the water for refuge till night approaches. The only remedy is to wash the backs of the cattle in the spring with strong tobacco-water, which would greatly prevent the generating of these vermin. When sheep are struck with the fly, the way is to clip off the wool, to rub the parts affected with powdered lime or wood ashes, and afterwards to anoint them with currier's oil, which will heal the wounds, and secure the animals from future attack. Or dissolve half an ounce of corrosive sublimate in two quarts of soft water, and add a quarter of a pint of spirits of turpentine. Cut off the wool as far as it is infected, pour a few drops of the mixture in a circle round the maggots produced by the flies, and afterwards rub a little of it among them, and the maggots will immediately be destroyed. GAME. Game ought not to be thrown away even after it has been kept a long time, for when it seems to be spoiled it may often be made fit for eating, by carefully cleaning and washing it with vinegar and water. If there is danger of birds not keeping, the best way is to crop and draw them. Pick them clean, wash them in two or three waters, and rub them with salt. Plunge them into a kettle of boiling water one by one, and draw them up and down by the legs, that the water may pass through them. Let them remain in the water five or six minutes, and then hang them up in a cool place. When drained, season the insides well with pepper and salt, and wash them before they are roasted. The most delicate birds, even grouse, may thus be preserved. Those that live by suction cannot be done this way, as they are never drawn; and perhaps the heat might make them worse, as the water could not pass through them; but they will bear a high flavour. Lumps of charcoal put about birds and meat will preserve them from taint, and restore what is spoiling. GAME SAUCE. Wash and pare a head of celery, cut it into thin slices, boil it gently till it becomes tender; then add a little beaten mace, pepper, salt, and nutmeg. Thicken it with flour and butter, boil it up, pour some of it in the dish, and some in a boat. Lemon pickle or lemon juice may be added to it. GAMMON. Take off the rind of the ham and gammon, and soak it in water; cover the fat part with writing paper, roast, and baste it with canary. When done, sprinkle it over with crumbs of bread and parsley. Serve it with brown gravy, after it is well browned, and garnish it with raspings of bread.