Put into a gallon stewpan three ounces of butter; set it over a slow fire; while it is melting, slice four ounces of onion; cut in small pieces one turnip, one carrot, and a head of celery; put them in the stewpan, cover it close, let it fry till they are lightly browned; this will take about twenty-five minutes: have ready, in a saucepan, a pint of pease, with four quarts of water; when the roots in the stewpan are quite brown, and the pease come to a boil, put the pease and water to them; put it on the fire; when it boils, skim it clean, and put in a crust of bread about as big as the top of a twopenny loaf, twenty-four berries of allspice, the same of black pepper, and two blades of mace; cover it close, let it simmer gently for one hour and a half; then set it from the fire for ten minutes; then pour it off very gently (so as not to disturb the sediment at the bottom of the stewpan) into a large basin; let it stand (about two hours) till it is quite clear: while this is doing, slued one large turnip, the red part of a large carrot, three ounces of onion minced, and one large head of celery cut into small bits; put the turnips and carrots on the (ire in cold water, let them boil five minutes, then drain them on a sieve, then pour off the soup clear into a stewpan, put in the roots, put the soup on the lire, let it simmer gently till the herbs are tender (from thirty to forty minutes), season it with salt and a little cayenne, and it is ready. You may add a table-spoonful of mushroom ketchup. You will have three quarts of soup, as well colored, and almost as well flavored, as if made with gravy meat. To make this it requires nearly five hours. To fry the herbs requites twenty-five minutes; to boil all together, one hour and a half; to settle, at the least, two hours; when clear, and put on the fire again, half an hour more.