A large quantity of the free acid which exists in rhubarb, gooseberries, currants, and other fruits, may be judiciously corrected by the use of a small quantity of carbonate of soda without the least affecting their flavour, so long as too much soda is not added. To an ordinary sized pie or pudding as much soda may be added as, piled up, will cover a shilling, or even twice such a quantity if the fruit is very sour. If this little hint is attended to, many a stomach ache will be prevented, and a vast quantity of sugar saved, because, when the acid is neutralized by the soda, it will not require so much sugar to render the tart sweet.