The method of mixing either nitre or powdered gum arabic, is to rub the powder smooth with sugar or honey; then mix it with a spoonful or two of the barley water, and stir it in the whole while in a boiling state. As a nourishing drink, boil the barley in water till it thickens. When reduced, and quite thick, strain, and mix with an equal quantity of new milk; sweeten it to your taste. A bit of cinnamon, or two laurel leaves, may be boiled in it for flavour. Thick barley water, with milk and _a little_ salt and sugar, is a suitable food for infants, when they begin to take what is at all thickened. Barley may be used in broth or stew, or to make a pudding. The valuable sanatory qualities of barley have long been known and appreciated. Providence designed it as an especial boon to mankind; for, of all the cultivated grains, it is perhaps that which comes to perfection in the greatest variety of climates, and is found over the greatest extent of the habitable world. SCOTCH PORRIDGE. For four persons. Boil three pints of water in a clean saucepan, add a tea-spoonful of salt, mix, _very gradually_, one pound of fine oatmeal, stirring round constantly while you put in the meal with a round stick about twelve inches long, called a “spirtle.” Continue the stirring for fifteen minutes, then pour into soup-plates. Allow them to cool for about ten minutes, then serve with half a pint of sweet milk to each person. Scotch porridge is one of the most nutritive diets that can be given, especially to young persons. They are sometimes made with milk instead of water, but the mixture is rather rich for delicate stomachs. ECONOMY IN THE USE OF BUTCHER’S MEAT. OF BEEF, the round is, in large families, one of the most profitable parts: it is usually boiled, and like most of the boiling parts of beef, is generally sold in London at a penny per pound less than the roasting joints. The brisket is also a penny a pound less in price than the roasting parts: it is not so economical a part as the round, having more bone to be weighed with it, and more fat. Where there are children, very fat joints are not desirable, being often disagreeable to them, and sometimes prejudicial, especially if they have a dislike to it. This joint also requires more cooking than many others; that is to say, it requires a double allowance of time to be given for boiling it: it will, when served, be hard and scarcely digestible if no more time be allowed to boil it than that which is sufficient for other joints and meats. When stewed it is excellent; and when cooked fresh (_i. e._ unsalted), an excellent stock for soup may be extracted from it, and yet the meat will serve as well for dinner. The edgebone, or aitch-bone, is not considered to be a very economical joint, the bone being large in proportion to the meat; but the greater part of it, at least, is as good as that of any prime part. It sells at a penny a pound less than roasting joints.