BEEF STEW. Cut into small pieces four or five pounds of beef, with some hard fat. Put these into a stewpan, with three pints of water, a little salt and pepper, a sprig of sweet herbs, and three cloves. Cover the pan very close, and let it stew four hours over a slow fire. Throw in some carrots and turnips, cut into square pieces; the white part of a leek, with two heads of celery chopped fine; a crust of bread, and two spoonfuls of vinegar. When done, put it into a deep dish, set it over hot water, and cover it close. Skim the gravy, and put in a few pickled mushrooms; thicken it with flour and butter, make it hot, and pour it over the beef. BEEF TEA. Cut a pound of fleshy beef into thin slices; simmer it with a quart of water twenty minutes, after it has once boiled, and been skimmed. Season it, if approved; but a little salt only is sufficient. BEEF VINGRETTE. Cut a slice of under-done boiled beef three inches thick, and a little fat. Stew it in half a pint of water, a glass of white wine, a bunch of sweet herbs, an onion, and a bay leaf. Season it with three cloves pounded, and pepper, till the liquor is nearly wasted away, turning it once. Serve it up cold. Strain off the gravy, and mix it with a little vinegar for sauce. BEER. During the present ruinous system of taxation, it is extremely difficult, though highly desirable, to procure a cheap and wholesome beverage, especially for the labouring part of the community, to whom it is as needful as their daily food. Beer that is brewed and drunk at home, is more pure and nutricious than what is generally purchased at an alehouse; and those who cannot afford a better article, may perhaps find it convenient to adopt the following method for obtaining some cheap drink for small families.--To half a bushel of malt, add four pounds of treacle, and three quarters of a pound of hops. This will make twenty-five gallons of wholesome beer, which will be fit for use in a fortnight; but it is not calculated for keeping, especially in warm weather. Beer brewed in this way will not cost one halfpenny a pint. An agreeable table beer may be made ready for drinking in three or four days, consisting of treacle and water, fermented with a little yeast. Boil six or seven gallons of water, pour it on the same quantity of cold water in a cask, and a gallon of treacle. Stir them well together; and when the fermentation is abated, close the bung-hole in the usual way. A little of the outer rind of an orange peel infused into the beer, and taken out as soon as it has imparted a sufficient degree of bitterness, will give it an agreeable flavour, and assist in keeping the beer from turning sour. A little gentian root boiled in the water, either with or without the orange peel, will give a wholesome and pleasant bitter to this beer. A small quantity, by way of experiment, may be made thus. To eight quarts of boiling water, put one ounce of treacle, a quarter of an ounce of ginger, and two bay leaves.