MISCELLANEOUS ESSAYS. 441 
orphans.’ After thefe words, he 
throws a halter, or a branch of wil- 
low twifted, beyond the place of 
judgment: the affeffors {pit, and 
confirm the fentence. This fen- 
tence is then forwarded ‘to all the 
other courts, with orders to hang” 
up the delinquent wherefoever he 
is found, on the next tree. 
If the accufed appears at the 
tribunal, his accufation is read, and 
the accufer confirms the truth by a 
folemn oath. The opinions of the 
affeffors are then taken, by means 
of a ftring touched by thofe who 
pafs fenteace of death. Should the 
accufed think the fentence unjuft, 
he is permitted to declare it, and to 
remain till he is conviéted by wit- 
nefles. There is no appeal but to 
theEmperor. The judge who paf= 
fes fentence, as well as the affefiors, 
muft be fafting, and bare-headed ; 
without a robe, gloves, or any {pe- 
ciesofarms. ‘The condemned per- 
fon is then configned to one of the 
younger affeflors, who, if he finds 
himfelf unequal to the tafk, can 
require the aid of another, and with 
his affiftance, hangs up the unfor- 
tunate delinquent. 
Souf: for the Poor. By Sir F. Eden, Bart. 
Y ier principal advantage which 
the labourers in the north of 
England poflefs over their country- 
yen in the fouth, confifts in the great 
variety of cheap and favoury foups, 
~which the ufe of barley and barley- 
bread affords them an opportunity 
of making. The cheapnefs of fuelis, 
perhaps, another reafon why the cu- 
linary preparations of the northern 
peafant are fo much diverfified, and 
his table fo often fupplied with hot 
difhes. The following is one of the 
ufual foups made by labourers fa- 
milies, in the counties of Northum- 
berland and Cumberland. It con- 
fifts of meat, oat-meal, barley (with 
the hufks taken off) and pot-herbs ; 
fuch as onions, chives, parfley, 
thyme, &c.in the following pro- 
portions :— 
A pound of good beef, or mutton, 
fix quarts of water, andthree ounces 
of barley, are boiled till the liquor 
is reduced to about three quarts: 
one ounce of oat-meal, which has 
been previoufly mixed up with a 
little cold water, and a handful, or 
more, of herbs, are added, after the 
broth has boiled fome time. Some - 
put in a greater, and others a lefs, 
quantity of water: the above, how- 
ever, is the moft ufual proportion : 
a pint, or a pint and a half of the 
broth, with eight ounces of barley- 
bread, makes a very good fupper. 
The day the broth is made, the din- 
ner ufually is broth, with part of the 
meat, bread, and potatoes, chopped 
and boiled ; and the fupper is broth 
and bréad: the next day, the din- 
ner is cold meat from the broth, 
warm potatoes, broth, and bread ; 
and the fupper, bread and broth 
warmed up, but not boiled again. 
The broth will continue good three 
days, if kept cool; and may be 
heated when wanted. Veal, pork, 
bacon, lean beef, or mutton, will 
not make fuch good broth with 
this proportion of water: it will, 
however, ftill be very palatable ; 
and not a drop of the liquor is loft 
or wafted, whatever meat is boiled 
init. Toroaft meat, is confidered, 
by the country people in the north, 
as the moft prodigal method of cook- 
ing it; becaufe that culinary pro- 
cefs does not afford them the oppor- 
tunity of converting a confiderable 
quantity of water into a nutritious 
and wholefome foup. 
POETRY, 
