GOLD. To clean gold, and restore its lustre, dissolve a little sal ammoniac in common wine. Boil the gold in it, and it will soon recover its brilliance. To clean gold or silver lace, sew it up in a linen cloth, and boil it with two ounces of soap in a pint of water: afterwards wash the lace in clear water. When the lace happens to be tarnished, the best liquor for restoring its lustre is spirits of wine, which should be warmed before it is applied. This application will also preserve the colour of silk or embroidery. GOLD RINGS. If a ring sticks tight on the finger, and cannot easily be removed, touch it with mercury, and it will become so brittle that a slight blow will break it. GOOSE FEATHERS. These being deemed particularly valuable, the birds in some counties are plucked four or five times in a year. The first operation is performed in the spring for feathers and quills, and is repeated for feathers only, between that period and Michaelmas. Though the plucking of geese appears to be a barbarous custom, yet experience has proved, that if carefully done, the birds thrive better, and are more healthy, when stripped of their feathers, than if they were left to drop them by moulting. Geese intended for breeding in farm yards, and which are called old geese, may be plucked three times a year, at an interval of seven weeks, but not oftener. Every one should be thirteen or fourteen weeks old before they are subject to this operation, or they are liable to perish in cold summers; and if intended for the table, they would become poor and lose their quality, were they stripped of their feathers at an earlier period. GOOSE PIE. Quarter a goose, season it well, put it in a baking dish, and lay pieces of butter over it. Put on a raised crust, and bake it in a moderate oven. To make a richer pie, forcemeat may be added, and slices of tongue. Duck pie is made in the same manner. GOOSE SAUCE. Put into melted butter a spoonful of sorrel juice, a little sugar, and some scalded gooseberries. Pour it into boats, and send it hot to table. GOOSEBERRY FOOL. Put the fruit into a stone jar, with some good Lisbon sugar. Set the jar on a stove, or in a saucepan of water over the fire: if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a cullender. Have ready a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled together, or an egg instead of the latter. When cold, sweeten it pretty well with fine Lisbon sugar, and mix the pulp with it by degrees.