208 PARSNIPS. 



Example. How many bushels in a box or crib 8 feet 

 long, 4 feet wide, and 2 feet deep? Multiply the length by 

 the width and depth, and the product by 45, which, divided 

 by 56, gives 2 If, the number of bushels which the box 

 contains. (New York Tribune.) 



MUTTON. This meat is procured from the outer isl- 

 ands of Maine, of excellent flavor. Mutton made from a 

 five-year-old wether is nicest for the table, and if made 

 from a sheep under three years it is flabby and vapid, not 

 matured in its rich juices. A leg of mutton may be hung 

 about a week or ten days before it is cooked. In color, rich 

 mutton is of a clear, darkish red. 



When a leg is boiled, it is generally liked underdone, and 

 then some slices can be sent to the kitchen for a broil, if any 

 guest prefer it so served. Mashed turnips and caper-sauce 

 are served with a boiled leg of mutton. 



The leg and many other pieces of the sheep may be 

 roasted or stuffed with forcemeat and baked, adding to the 

 gravy a little port or claret wine. Mutton to be roasted 

 may be kept longer than that to be boiled; it should be 

 trimmed of all strong, musty bits, and well wiped with pep- 

 per and salt before going to the fire. See Lamb. 



ONIONS. These vegetables should be skinned and 

 soaked half an hour in cold water before they are cooked, 

 and when half cooked the water should be poured from them 

 and renewed by fresh cold water. Onions boiled in milk 

 lose much of their bitter taste. Rareripes or onions from 

 the bulb are sold in bunches of two and a half pounds ; on- 

 ions from the seed, in bunches of three and a half pounds. 



PARSNIPS. Wash and scrape them well ; if old, they 

 will take nearly an hour's boiling, but by probing it can be 

 ascertained when they are tender; divide those which are 



