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To appreciate the science of Turner's colour would require the study of a life; but to laugh at it requires little more than the knowledge that the yolk of egg is yellow and spinage green; a fund of critical information on which the remarks of most of our leading periodicals have been of late years exclusively based.
Corn should be boiled from twenty minutes to forty, according to age; dandelions half an hour, or three quarters, according to age. Dandelions are very much improved by cultivation. If cut off, without injuring the root, they will spring up again, fresh and tender, till late in the season. Beet-tops should be boiled twenty minutes; and spinage three or four minutes.
You may put in what herbs you please, in due time, as Lettice, Sorrel, Borage and Bugloss, Spinage and Endive, Purslane, &c. and a bundle of sweet herbs: In winter, Cabbage, or Turneps, or Parsley-roots, or Endive, &c. It will be done in two or three hours after the Veal and Mutton are in.
It is not advisable to eat butter, cheese, or meat with salads, or any thing in which there is a mixture of oil. All fat substances are heavy of digestion, and to mix such as disagree in their nature, is to encrease this evil to a degree that the stomach can hardly overcome. 2. Prepare some lettuce, spinage tops, pennyroyal, sorrel, a few onions, and some parsley.
Another way is, to set some oatmeal and water on a quick fire; and when it is scalding hot, put in a good quantity of spinage, corn salad, tops of pennyroyal, and mint cut small. Let it stand on the fire till ready to boil, then pour it up and down six or seven minutes, and let it stand off the fire that the oatmeal may sink to the bottom. Strain it, and add butter, salt, and bread.
Take a bunch of celery washed clean and cut in pieces, a large handful of spinage, two cabbage lettuces, and some parsley; wash all very clean, and shred them small; then take a large clean stewpan, put in about half a pound of butter, and when it is quite hot, slice four large onions very thin, and put into your butter; stir them well about for two or three minutes; then put in the rest of your herbs; shake all well together for near twenty minutes, dust in some flour, and stir them together; pour in two quarts of boiling water; season with pepper, salt, and beaten mace: chip a handful of crust of bread, and put in; boil it half an hour, then beat up the yolks of three eggs in a spoonful of vinegar; pour it in, and stir it for two or three minutes; then send it to table.
Basil, balm, borage, burnet, celery, chervil, colewort, coriander, corn-salad, cresses, endive, French fennel, lettuce, mint, mustard, nasturtiums, nettle-tops, parsley, pennyroyal, radishes, rape, sage, sorrel, spinage, tarragon, and water-cresses. Onions, both young and full grown, shalots, garlic, and chives, are all used as seasoning to salads.
When the meat is tender, take it out, strain off the soup, put a little butter and flour into the saucepan, and stir it well, to prevent burning. Take off the fat, put the soup into a stewpan, and stew the beef in it till it is quite tender. Serve up the soup with turnips and carrots, spinage or celery.
Put in some mace, a bunch of sweet herbs, a little sage, spinage, marigold leaves and flowers, white or green endive, borage, bugloss, parsley, and sorrel. Serve it up on sippets of white bread. If to be dressed with cauliflower, cut the vegetable into small heads, with about an inch and a half of stalk to them.
Cucumbers 1d. each, mushrooms 8d. per quart, French beans 4d. per quart, onions 20s. per cwt. peas 1s. per quart, beans 9d. per quart, asparagus 2s. per hundred, artichokes 6d. each, spinage 1s. per dish, pumpkins 6d. each, cauliflowers 6d. each, brocoli 6d. per dish, figs 3d. per dozen.
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