1156. _Birds that have been Shot._--When fresh-killed, observe to put tow into the mouth, and upon any wound they may have received, to prevent the feathers being soiled; and then wrap it smooth, at full-length, in paper, and pack it close in a box. If it be sent from a great distance, the entrails should be extracted, and the cavity filled with tow dipped in rum or other spirit. The following mixture is proper for the preservation of animals:--One pound of salt, four ounces of alum, and two ounces of pepper, powdered together. 1157. _To preserve Game in Hot Weather._--Game or poultry may be preserved for a long time, by tying a string tight round the neck, so as to exclude the air, and by putting a piece of charcoal into the vent. 1158. _Russian method of preserving Fish._--When the Russians desire to keep fish perfectly fresh, to be carried a long journey in a hot climate, they dip them into hot bees'-wax, which acts like an air-tight covering. In this way they are taken to Malta, even sweet in summer. PART VII. MANY THINGS. _Choice and Cheap Cookery--New Receipts--Southern Dishes--Gumbo, &c.--Home-made Wines, &c.--Dairy--Coloring--Diet--Health, &c._ 1159. _To preserve Ginger._--Take green ginger, pare it with a sharp knife, and then throw it into cold water as pared, to keep it white; then boil it till tender, in three waters, at each change putting the ginger into cold water. For seven pounds of ginger, clarify eight pounds of refined sugar; when cold, drain the ginger, and put it into a pan, with enough of the syrup to cover it, and let it stand two days; then pour the syrup to the remainder of the sugar, and boil it some time; when cold, pour it on the ginger again, and set it by for three days; then boil the syrup again, and pour it hot over the ginger. Proceed thus till you find the ginger rich and tender, and the syrup is highly flavored. If you put the syrup on hot at first, or if too rich, the ginger will shrink, and not take the sugar. 1160. _Orange Syrup._--Is so easily made, and can be used so constantly with advantage, that no housekeeper should be without it. Select ripe and thin-skinned fruit; squeeze the juice through a sieve; to every pint, add a pound a half of powdered sugar; boil it slowly, and skim as long as any scum rises; you may then take it off, let it grow cold, and bottle it off. Be sure to secure the corks well. Two table-spoonfuls of this syrup, mixed in melted butter, make an admirable sauce for a plum or butter-pudding; and it imparts a fine flavor to custards. 1161. _Apple or Quince Jelly._--Pare, quarter, and core the apples; put them in a sauce-pan, with enough water to cover them only; let them boil five minutes; put them in a bag, and let them drain until the next day. To one pint of juice, put one pound of sugar, and boil it from fifteen to twenty minutes. [_Cranberry Jelly may be made in the same way._]