BARLEY SUGAR. This well known article of confectionary is made in the following manner. Put some common or clarified syrup into a saucepan with a spout, such as for melting butter, if little is wanted to be made, and boil it till it comes to what is called carimel, carefully taking off whatever scum may arise; and having prepared a marble stone, either with butter or sweet oil, just sufficiently to prevent sticking, pour the syrup gently along the marble, in long sticks of whatever thickness may be desired. While hot, twist it at each end; and let it remain till cold, when it will be fit for immediate use. The rasped rind of lemon, boiled up in the syrup, gives a very agreeable flavour to barley sugar; and indeed the best is commonly so prepared. BARLEY WATER. Wash a handful of common barley, then simmer it gently in three pints of water, with a bit of lemon peel. Or boil an ounce of pearl barley a few minutes to cleanse it, and then put on it a quart of water. Simmer it an hour: when half done, put into it a piece of fresh lemon peel, and one bit of sugar. If likely to be thick, add a quarter of a pint of water, and a little lemon juice, if approved. This makes a very pleasant drink for a sick person; but the former is less apt to nauseate. BASIL VINEGAR. Sweet basil is in full perfection about the middle of August, when the fresh green leaves should be gathered, and put into a wide-mouthed bottle. Cover the leaves with vinegar, and let them steep for ten days. If it be wished to have the infusion very strong, strain out the liquor, put in some fresh leaves, and let them steep for ten days more. This is a very agreeable addition to sauces and soups, and to the mixture usually made for salads. BASILICON. Yellow basilicon is made of equal quantities of bees-wax, white rosin, and frankincense. Melt them together over a slow fire, add the same weight of fresh lard, and strain it off while it is warm. This ointment is used for cleansing and healing wounds and ulcers. BASKET SALT. This fine and delicate article is chiefly made from the salt springs in Cheshire, and differs from the common brine salt, usually called sea salt, not only in its whiteness and purity, but in the fineness of its grain. Some families entertain prejudices against basket salt, notwithstanding its superior delicacy, from an idea, which does not appear warranted, that pernicious articles are used in its preparation; it may therefore be proper to mention, that by dissolving common salt, again evaporating into dryness, and then reducing it to powder in a mortar, a salt nearly equal to basket salt may be obtained, fine and of a good colour, and well adapted to the use of the table.