Take of flour, 18lbs.; fine sugar, 10 lbs.; butter, 9 lbs.; 11 nutmegs; 18 eggs; milk, 5 quarts; yeast, 1 quart; fruit, 10 lbs.; mace, 1 oz.; wine 1 quart; and brandy, 1 pint. Roll the butter and sugar together, then mix all the rest with them, putting the fruit in last, just before it is put in the oven. 399. DOMESTIC YEAST Take of good flour, 1 lb.; brown sugar, 1/4 lb.; water, 2 galls.; and a little salt. Boil all together for one hour. When milk warm, bottle and cork it tightly. It will be fit for use in 24 hours. One pint of this is sufficient for 18 lbs. of bread. 400. TO PRODUCE MUSHROOMS If the water wherein mushrooms have been steeped be poured upon an old bed, or if the broken parts of mushrooms be strewed thereon, there will speedily arise great numbers. 401. HOW TO MAKE CIDER INTO WINE Take of good cider, 25 galls.; brandy, 1gall.; crude tartar, 1 lb.; of the wine you wish to resemble, 5 galls.; of milk to settle it, 1 pint. Mix all together, and let it stand for 24 hours, and then draw off, being careful not to draw any of the sediment. 402. SUBSTITUTE FOR CREAM Take two or there whole eggs, beat them well up in a basin; then pour boiling hot tea over them; pour it gradually to prevent curdling. It is difficult from the taste to distinguish it from rich cream. 403. TO PRESERVE FRESH MEATS Meat may be kept for several days in the height of summer sweet and good by lightly covering it with bran, and hanging it in some high, or windy room, or in a passage where there is a current of air. 404. GRAFTING WAX Take of tallow one part, beeswax two parts, and resin four parts; melt them together and dip strips of rags in the mixture while hot, and use them for grafting. 405. FOR THE TEETH Cuvileer's grand preparation for beautifying the teeth. Take of chloride of lime one part, prepared chalk 15 parts, pulverised peruvian bark 1/2 a part and a little otto of roses; mix all well together and it is ready for use. 406. TO MAKE HAIR CURL Take of common soap 2 lbs., spirits of wine 3 pints, and potash 3 oz.; cut the soap small and melt all together, stirring it with a clean piece of wood; then add a quarter of an ounce each of essence of amber, vanilla and nevoli, to render the fluid agreeable. Never use curling irons, for they destroy the hair, rendering it crisp and harsh. The above may be depended on as being genuine and harmless. 407. TO PRESERVE PORK Take 1 lb. of black pepper and grind it fine for one barrel of pork, and sprinkle on each layer until is quite brown, then put on the salt. It helps to preserve the meat and adds greatly to the smell and flavour of it. 408. TO RESTORE TAINTED PORK In warm weather the brine on pork frequently becomes sour, and the pork tainted; pour off the brine, boil it, skim it well, then pour it back again upon the meat boiling hot. This will restore it even where it was much injured. 409. FIRE-PROOF CEMENT