Dec.^ 



THE CULINARY GARDEN. 



261 



sufficient for the quarter, on which it is placed ; put it neatly 

 up, and cover it with a thin coat of mould, to prevent as little 

 of its goodness escaping as possible. 



ICE-HOUSE. 



This is the season in which to expect materials to fill the 

 ice-house ; have it properly cleared out of all sti'aw, or other 

 filth, that may have accumulated in it ; have beaters and ram- 

 mers prepared for packing it, when either snow or ice is 

 found in sufficient quantity to fill it. If the ice-house be built 

 on a proper principle, either the one or the other will answer 

 equally well. Snow, in fact, very much resembles ice, when 

 well beaten in the house, and can only be considered in the 

 character of ice. It answers all the purposes of ice in domestic 

 cookery or confectionery, besides having this advantage over 

 ice, that it is sooner collected, and packed in the house with 

 less labour, and keeps equally well. 



ICE-HOUSE AND ITS MANAGEMENT. 



Ice, in the hot days of summer, is considered such a luxury, 

 that few that can command it would like to be without. The 

 situation for an iee-house should be chosen on a dry and rather 



elcviited spot of gi-avelly or chalky gi-ound, and as near to a 

 pond or piece of water as circumstances will admit of. If the 

 situation be shaded by more elevated ground, so much the 

 better, but if it be not naturally so, it may be rendered arti- 

 ficially so by planting. It must be, as much as possible, hidden 



