extraordinary bridges. Nov. 14. 
nefs ; because, not recovering the fat of the gobse, they are 
obliged to use other fat to cover it with. They are, it is 
true, more delicate, and the half of a thigh is sufficient to 
make a difh. This way is only used by nice people, 
who can afford the expence of it. .The oe is cane 
common : 
The quarters of the goose are roasted in a..copper caul- 
dron,—the fat melts. .When the bones appear and_a straw 
will penetrate into: the: fleth of the goose, it is then enough 
drefsed. The quarters are arranged in glazed earthen pots, 
care being taken that the flefh do not touch the sides of 
the pot. The pot is»then filled with the melted gooses. 
fat, which, congealing, covers the whole and keeps out the 
air. Fifteen days afterwards, the fat will have sunk down 
and hardened, hogs. lard is then poured.on it, which clo- 
ses up the orifice of the pot entirely. The whole is cove- 
red with a paper dipped in spirits, and with a thick oiled 
paper. ;In spite of all these precautions, the ait always 
penetrates a little, and the first quarters, five or. six months 
after, have a slight rancid taste. 
EXTRAORDINARY BRIDGES, 
Bridge of Schaffhouse. 
"Tux bridge which makes the only communication be- 
tween the canton of Scheffhouse and the rest of Switzer- 
land, having been carried away several times by the frefhe 
-es of the Rhine, one of an extraordinary strength was 
-thrown over that river, which is in use at present. Gru- 
benmann, a native of the canton of Appenzel, who was 
the architect of it, undertook to join the two banks of the 
Rhine, 342 feet distant, by a single arch. None but.a 
man of superior talents, knowing thoroughly all the re- 
sources of his art, could have conceived so bold an under- 
taking, which was destined to immortalize his name. 
