450 



added. Boil an onion, with or without a bit of parsley 

 and sweet herbs, and a few corns of allspice, or other spice, 

 in the water you melt the soup in, and which may be fla- 

 vored with mushroom catsup, essence of sweet herbs, or 

 of celery, or anything else that is customary. 



As this portable soup is easily made, and is not only 

 convenient in a family, but economical, since no more need 

 be dissolved than is wanted, it is recommended that it be 

 made at home, as affording the only certainty of the good- 

 ness of the materials ; it may thus be made for less than 

 half the price of that at which it is sold. 



" GELATINE BRUT FIN." 



A preparation is made in France, called " Gelatine 

 'brut fin" from bones ; the ends being cut off, and the 

 bones cut down the middle to remove the fat, they are 

 steeped in diluted muriatic acid for about ten days, which 

 dissolves the solid part and leaves the gelatine. The acid 

 being poured off, they are soaked afresh in weak acid for 

 a day and a night, and then steeped in water some hours, 

 renewing it five or six times until all the acid is washed 

 out ; and finally, they are steeped in a very weak solution 

 of sub-carbonate of soda, to neutralize what acid may yet 

 remain. 100 Ibs. of bones yield about 25 Ibs. of gelatine. 

 The gelatine is then dried and cut in the form of dice, 

 and is used for making soup, for which it keeps better 

 than the cakes of portable soup. This kind of prepared 

 gelatine is made in England, and may be had in the Lon- 

 don shops ; but we wish our readers to observe, that we 

 merely mention the fact, without recommending the sub- 

 stance. 



TO PICKLE SALMON. 



Salmon is pickled with vinegar in the following man- 

 ner : The fish ought to be perfectly fresh and in good 



