be a fact, that a toad placed in a house-cellar will have the effect of expelling rats.

To destroy Bugs in a few hours.-Take lb. of oil of turpentine, and with a brush rub the beds, walls, or any places infested with them; if they are in great numbers, brush the places over several times, which will not only destroy the bugs, but also their eggs. Although the smell of turpentine is strong, yet it is not unhealthy, and goes off in a short time.

To test Mushrooms.-Rub the upper skin with a gold ring or any piece of gold: the part rubbed will turn yellow if it is a poisonous fungus.

CHAPTER XXXIII.

DINNER COURSES AND ARTICLES IN SEASON.

DINNER COURSES.

882.-First Course.-Various Soups.. Fish, dressed many ways.. Boiled Meats and stewed.. Tongue.. Ham.. Bacon Chawls of Bacon, Turkey and Fowls, chiefly boiled.. Rump, Sirloin, and Ribs of Beef stewed, or, if for large parties, roasted.. Leg, Saddle, and other roast Mutton.. Roast Fillet, Loin, Neck, Breast, and Shoulder of Veal-the latter, however, looked upon as a mere family dish; Leg of Lamb.. Chine.. Lamb's Head and Mince.. Mutton, stuffed and roasted .. Steaks, variously prepared. . Leg of Pork, Chine, Loin, Sparerib.. Ragoûts and Fricassées.. Curry.. Meat Pies, raised and in Dishes.. Patties of Meat, Fish, and Fowl. . Stewed Pigeons.. Rabbits, boiled. . Vegetables, boiled and stewed.. Calf's Head different ways. . Pig's Feet and Ears different ways. In large dinners, 2 Soups top and bottom and 2 dishes of Fish.

The entrées, or corner dishes, for the first course, should be small, and those which can be dressed in a crown, like cotelettes or fillets of various kinds, are preferable; they should not require carving. For this reason, chickens, vol-au-vents, or such like, should be served for "flancs." When the dinner admits only of 4 entrées, 2 should be light and 2 solid; the latter may be made to look light by being carried to a height corresponding to their breadth.

Second Course.-Venison, Hare, Birds, and Game of all sorts. . Shell Fish, cold and potted . . Collared and potted Fish . Potted Birds, and all sorts of side-dishes, as entremets. . Ribs and Fore-quarter of Lamb roasted.. Brawn.. Vegetables, stewed and in season French Beans . . Peas. Asparagus.. Cauliflower. Spinach, and Artichoke bottoms..

Stewed Celery.. Sea-Kale.. Fruit Tarts and Preserves of various sorts with the list of sweet dishes, of which abundance are given in the foregoing receipts; such as Creams, Jellies, and all the finer sorts of Puddings, Mince Pies.. Macaroni, Omelette, &c.

Any of the following things may be served as a relish, with the cheese, after dinner:-Baked or pickled Fish, done high.. Dutch pickled Herring . . Sardines, which eat like Anchovy, but are larger. . Anchovies. . Potted Char.. Potted Lampreys.. Potted Birds seasoned highly.. Caviare and Sippets of Toast.. Salad. . Radishes. . Cold Butter . . Potted Cheese.. Anchovy Toast, and Dutch Herring pickled; but these are not usual at elegant tables, though at friendly and family dinners some of them may be introduced.

In some houses, if soup be served, it is customary, in small family parties, to send it up alone. In others, a course of Soups and Fish: then Meats and Boiled Fowls, Turkey, &c.: Made Dishes and Game follow; and lastly, Sweet Dishes: but these removes are only employed at large dinners. Vegetables, if plainly dressed, are put on the side-table at large dinners, as likewise sauces, and servants bring them round; but some inconveniences attend this plan, and, when there are not many to wait, delay is occasioned. If the table is of a due size, the articles alluded to will not fill it too much.

It is worthy of observation here, that cooks do not always think of sending up such articles as are in the house unless ordered; though by so doing, the addition of anything collared or pickled, some fritters, fried patties, or quickly-made dumplings, would be useful when there happen to be accidental visitors: and at all times it is right to better the appearance of the table rather than let things spoil below, by which the expense of a family is more increased than can be easily imagined.

Hot suppers are not much in use where people dine very late; and when required, nothing boiled should ever be introduced. If fish be served, only the smaller sorts, fried, should be brought to table; with the sole exception of shell-fish, which may be dressed hot in any way. When required, the top and bottom, or either, may be Game. . Fowls. . Rabbit.. Oysters stewed or scalloped.. French Beans. . Cauliflower, or Jeru

salem Artichokes, in White Sauce. . Broccoli with Eggs. Stewed Spinach and Eggs.. Sweetbreads.. Small Birds .. Mushrooms.. Potatoes in Shapes. . Scallops, &c. . . Cutlets. . Roast Spanish Onions. . Salmagundi.. Buttered Eggs on Toast.. Omelettes aux fines herbes, or à la Tartare.. Cold Neat's Tongue.. Ham.. Collared Meats.. Hunter's Beef sliced

Rusks buttered, with Anchovies.. Grated Hung Beef with Butter, with or without Rusk, dressed in the middle of a plate, and surrounded with a garnish. . Custards in glasses. Oysters cold or pickled .. Potted Meats.. Fish. . Birds. . &c.

Good Plain Cake sliced. . Pies of Birds or Fruit.. Crabs.. Lobsters.. Prawns. . Cray-fish, though usually brought to table cold, may yet be dressed hot, and, if well made up, are very good.. Any of the list of sweet things or fruits. A sandwich tray with any of the above articles looks well, or placed at a little distance from each other on the table, without the tray, if preferred.

The lighter the things, the better they appear, and glass intermixed has the best effect. Jellies, different coloured things, and flowers, add to the beauty of the table. An elegant supper may be served at a small expense by those who know how to make trifles that are in the house form the greatest part of the meal.

ARTICLES IN SEASON IN DIFFERENT MONTHS.

January.

883.-House Lamb.

Poultry. Turkeys.. Capons.. Pullets.. Fowls.. Chickens Tame Pigeons.

Game.-Pheasants Partridges.. Hares.. Rabbits.. Woodcocks.. Snipes.

Fish.-Carp.. Tench.. Perch.. Lampreys.. Eels.. Crayfish. . Cod. . Soles . . Flounders. . Plaice.. Turbot. . Thornback.. Skate. . Sturgeon . . Smelts.. Whitings. . Lobsters .. Crabs.. Prawns. . Oysters.

Vegetables.-Cabbage.. Savoys.. Colewort.. Sprouts . . Broccoli.. Leeks.. Onions. . Beet.. Sorrel . . Chervil.. Endive. . Spinach. . Celery . . Broccoli, white and purple . .

Salsify, and the common garden roots, together with herbs of all sorts, dry, and some green . Sea-kale is now in the market.. Cucumbers, asparagus, and mushrooms to be had, though not in season, and consequently at extravagant prices. Fruit.-Apples.. Pears.. Nuts. . Walnuts. . Medlars.. Grapes and Oranges.

February and March.

Meat, Fowls, and Game, as in January, till the close of February, with the addition of Ducklings and Chickens, Guinea and Pea Fowl.

Fish.-As the last month, except that Cod is not thought good from February to the beginning of October, Salmon coming into season.

Vegetables. The same as the former month, with the addition of Kidney Beans, if forced, for they are not in season until the end of May.

Fruit.-Apples.. Pears.. Oranges of the last season; but Nuts, though still brought to table, are going out.. Forced Strawberries.

Second Quarter.-April, May, and June.

Meat.-Beef.. Mutton.. Veal.. Grass Lamb.. in May, but June is the height of the season.

Venison

Poultry and Game-Pullets .. Fowls .. Chickens .. Ducklings.. Pigeons. . Rabbits.. Leverets.. Goslings.

Fish.-Carp.. Tench. . Soles.. Smelts. . Eels. . Trout .. Turbot.. Lobsters. . Chub. . Salmon.. Cray-fish. . Mackerel.. Crabs. . Prawns. . Shrimps.

Vegetables. As before; and in May, early Potatoes.. Peas .. Radishes.. Kidney Beans. . Carrots. . Turnips. Early Cabbages.. Cauliflowers. . Asparagus.. Artichokes .. All sorts of salads, forced.

Fruit-In May and June: Strawberries and Cherries .. Currants and Gooseberries for Tarts. In July: Melons and Green Apricots. . Nectarines and some Peaches are also to be had; but most of these are forced.