GRIDIRON. The bars of a gridiron should be made concave, and terminate in a trough to catch the gravy, and keep the fat from dropping into the fire and making a smoke, which will spoil the broiling. Upright gridirons are the best, as they can be used at any fire, without fear of smoke, and the gravy is preserved in the trough under them. The business of the gridiron may be done by a Dutch oven, when occasion requires. GRIEF. In considering what is conducive to health or otherwise, it is impossible to overlook this destructive passion, which like envy is 'the rottenness of the bones.' Anger and fear are more violent, but this is more fixed: it sinks deep into the mind, and often proves fatal. It may generally be conquered at the beginning of any calamity; but when it has gained strength, all attempts to remove it are ineffectual. Life may be dragged out for a few years, but it is impossible that any one should enjoy health, whose mind is bowed down with grief and trouble. In this case some betake themselves to drinking, but here the remedy only aggravates the disease. The best relief, besides what the consolations of religion may afford, is to associate with the kind and cheerful, to shift the scene as much as possible, to keep up a succession of new ideas, apply to the study of some art or science, and to read and write on such subjects as deeply engage the attention. These will sooner expel grief than the most sprightly amusements, which only aggravate instead of relieving the anguish of a wounded heart. GRILL SAUCE. To half a pint of gravy add an ounce of fresh butter, and a table-spoonful of flour, previously well rubbed together; the same of mushroom or walnut ketchup, two tea-spoonfuls of lemon juice, one of made mustard, one of caper, half a one of black pepper, a little lemon peel grated fine, a tea-spoonful of essence of anchovies, a very small piece of minced shalot, and a little chili vinegar, or a few grains of cayenne. Simmer them all together for a few minutes, pour a little of it over the grill, and send up the rest in a sauce tureen. GRILLED MUTTON. Cut a breast of mutton into diamonds, rub it over with egg, and strew on some crumbs of bread and chopped parsley. Broil it in a Dutch oven, baste it with butter, and pour caper sauce or gravy into the dish. GROUND RICE MILK. Boil one spoonful of ground rice, rubbed down smooth, with three half pints of milk, a little cinnamon, lemon peel, and nutmeg. Sweeten it when nearly done. GROUND RICE PUDDING. Boil a large spoonful of ground rice in a pint of new milk, with lemon peel and cinnamon. When cold, add sugar, nutmeg, and two eggs well beaten. Bake it with a crust round the dish. A pudding of Russian seed is made in the same manner. GROUSE. Twist the head under the wing, and roast them like fowls, but they must not be overdone. Serve with a rich gravy in the dish, and bread sauce. The sauce recommended for wild fowl, may be used instead of gravy.