USES TO WHICH [Chap. 



of turnips, onions, and herbs have been put 

 during the time the .meat has been boiling, is 

 taken out with a ladle and put into a clean thing 

 which I must now fully describe. It is made in 

 the shape of the iron-boiler or cauldron ; but its 

 dimensions are much smaller, and it is flat at the 

 bottom, and has a lid to cover it closely and two 

 handles to lift it by. The broth remains in this 

 until the next morning; clean water is then put 

 into the cauldron, which soon boils. The tin thing 

 is put into the cauldron along with, or directly 

 after, the water, but there must not be so much 

 water as to be quite so high up as the rim of 

 the tin thing. The water boils first, but tjie 

 heat which it gives to the broth on the sides 

 and on the bottom, quickly makes the broth boil. 

 In the mean while, the meal is diluted in a part 

 of the broth which has been kept back for the pur- 

 pose. We breakfast at eight precisely ; and, a few 

 minutes before that time, the rest of the broth and 

 diluted meal are poured into the tin thing, which 

 almost -immediately boils again. It is well stir- 

 red here, kept boiling for a few minutes, receives 

 three or four spoonfuls of salt, and the porridge 

 is ready. Just before the men come in, the 

 maid lifts out the tin thing, carries it and puts 

 it down upon the breakfast table, and, with a 

 ladle, fills the porringers, in number equal to 

 that of the men, which porringers, each with its 



