These are designed for such invalids as are likely to derive benefit from cod-liver oil, but are unable to overcome their disgust for that useful medicine. In such cases the fresh liver itself may be found of equal service. The following methods of cooking it are adapted from those of M. Soyer.

Potatoes and Cod-liver. Take 1 lb. of fresh cod-liver; peel and steam 2 lbs. of floury potatoes. Cut the liver in 4 pieces, place it over the potatoes, then again steam them, letting the oil from the liver fall on them. When done, make some incisions in the liver with a knife, to extract the oil remaining. Afterwards, the liver may be eaten with some anchovy sauce, - and the potatoes, mixed with the oil, with a little salt and pepper. (Simple cod-oil, as tasteless as can be procured, may be made in the same manner to yield a palatable dish with potatoes.)

Rice and Cod-liver. Boil 1/2 lb. of rice in 2 quarts of water. When nearly done, remove 3 parts of the water, then put over the rice 1 lb. of cod-liver, cut in large dice. Put the saucepan in a slow oven for about 30 minutes, by which time it will be well cooked. Take the liver out, which serve as above. Stir up the rice with a fork, and serve it with salt and pepper, If no oven, care must be taken to cook over a slow fire, or else it will burn.

Tapioca and Cod-liver. Boil 1/4 lb. of tapioca till soft, in 2 quarts of water, drain in a cullender, then put it back in the pan; season with salt and pepper, add 1/2 pint of milk, put over 1 lb. of fresh cod-liver, cut in 8 pieces. Set the pan near the fire to simmer slowly for half an hour, or a little more, till the liver is quite cooked. Press on it with a spoon to squeeze out the oil. Take away the liver, and mix the tapioca. If too thick, add a little milk, boil for a few minutes, add a little more salt and pepper, and serve. Here, again, a slow oven is better than a fire.

Cod-roe and Cod-liver. Take a cod's roe, cut open the

* Dr. Squib says, that a five per cent. solution of gum arabic tends greatly to cover the taste of cod-liver oil; and that some salt herring eaten just before taking it, would render the taste imperceptible.

skin which surrounds it; put the eggs in a basin, pour water over them, mashing with the hand, to separate them; throw away the water. Add 1/2 lb. of salt and a teaspoonful of pepper. Let them soak all night. Wash well 2 or 3 times, leaving about a gill at the bottom. Put over it now 2 lbs. of the liver, in 6 or 8 pieces; put the stew-pan on a very slow lire or in an oven for an hour; then take out the liver, which serve as usual. Add about a gill of melted butter to the roe, when it will be ready.

Cod-liver Sauce. 1/2 lb. of cod-liver, previously boiled, and cut into large dice, may be added to a little anchovy sauce, and 1/2 pint of melted butter. (This may be eaten with potatoes or fish. Cod-liver oil may be used as a sauce in the same way, disguising its taste in the butter by pepper, vinegar, or anchovies, and gradually increasing its amount as the patient becomes habituated to it.)

Curry Powder. The recipes for " true Indian Curry Powder" are numerous, and vary much in the number and proportion of the ingredients. The total quantity of powder in each of the following recipes being nearly equal, the relative proportion of the different colouring, heating, and flavouring ingredients, will at once be seen. Dr. Kitchener complains that the proportion of cayenne is generally so large, that a proper quantity of the powder cannot be used to obtain the benefit of the other ingredients; and the Editor of the Pharmaceutical Journal justly observes that many recipes contain too large a proportion of turmeric. All the ingredients should be of fine quality, and recently ground.

The addition of 1 oz. of garlic, or 2 oz. of shallots, to 2 lbs. of either of the above, will be approved by some palates.

The true Indian curry vis said to be thus made: Coriander seed 6 drs., turmeric 5 scruples, fresh ginger 4 1/2 drs., cumin seed 18 grs., black pepper 54 grs., poppy seed 94 grs., garlic 2 heads, cinnamon a scruple, cardamom 5 seeds, 8 cloves, 1 or 2 chillies, half a cocoa-nut grated; all but the last to be ground on a stone.

Bengal Chitni. Chillies 1 1/2 lbs., unripe mangoes (or apples) 1 lb., red tamarinds 2 lbs., sugar candy 1 lb., fresh ginger root 1 1/2 lbs., garlic 3/4 to 1 1/2 lbs., sultana raisins 1 1/2 lbs., fine salt 1 lb., and 5 bottles of the best vinegar; soak the chillies for an hour in the vinegar, then grind all with a stone and muller to a paste.

Italian Tamara. Coriander seed, cloves, and cinnamon, of each 8 oz.; anise and fennel seeds, of each 4 oz; mix.

Mixed Spices and Savoury Herbs. 1. Kidder's Sweet Spice. Equal weights of cloves, mace, nutmegs, cinnamon, and sugar.

2. Kidder's Savoury Spice. Equal weights of salt, pepper, cloves, nutmegs, and mace.

3. Ragout. Salt 16 oz., pepper 8 oz., nutmeg, ginger, and allspice, each 1/4 oz.; lemon-peel 8 oz., mustard flour 8 oz., cayenne 2 oz.; mix.

4. Sausage. Pepper 5 lbs., cloves 1 1/2 lbs., nutmegs 1 1/2 lbs., ginger 2i lbs., aniseed 1/2 lb., coriander seed 1/2 lb.; mix.

5. Dr. Kitchener's Savoury Ragout. Salt 2 oz., mustard, black pepper, and grated lemon-peel, of each 1 oz., allspice, ginger, and nutmeg, of each 1/2 oz., cayenne 1/4 oz.

6. Soup Herb and Savoury Powder. Mix 3 parts of No. 7 with 1 part of No. 5.

7. Dr. Kitchener's Soup Herb Powder, or Vegetable Relish. Dried parsley, winter savoury, sweet marjoram, lemon thyme, of each 2 oz., dried lemon-peel and sweet basil, of each 1 oz.: mix. They should be carefully dried in a Dutch oven, powdered, passed through a hair sieve, and kept in closely covered bottles. For sauces, soups, etc.

8. Pease Powder. Pound together in a marble mortar.

2 oz. each of dried mint and sage, 1/4 oz. each of celery seed and black pepper, and rub them through a hair sieve.