Divide two or three heads of celery, two large carrots, three or four moderate-sized turnips, some onions, two young lettuces, a handful of spinach leaves, and a little sorrel. Cut the Worst half of the vegetables in small pieces, and put them into the stew-pan with three ounces of butter; let them fry till the vegetables are brown and the butter absorbed; put a gallon of boiling water into the pan; when it boils fast, skim it well, stir in a little flour, and add some stale crust of bread; put. in two dozen of black peppers, and the same of allspice, with two or three blades of mace; let it simmer for an hour and a half, then set it aside for a quarter of an hour, then strain it off very gently, so as not to disturb the settlings at the bottom of the stew-pan, which clean. When the soup has stood two hours, pour it back again, avoiding to disturb any sediment, if any should escape from the first draining. Cut up the remainder of the vegetables and boil them in water five minutes, then drain them, and when the soup again boils, add them to it, and let it simmer till they are tender, which will be about three-quarters of an hour; season with salt, cayenne, and a table-spoonful of catsup. If green peas are in season, the liquor in which they have been boiled, added to the soup, is a great improvement.