July 10. 
COUNTRY GENTLEMAN’S COMPANION. 
251 
made tlio above was in Sir John Campbell’s camp kitchen, 
situated on the top of bis rocky cavern, facing Sebastopol, 
near Cathcart’s-hiU, and among the distinguished pupils 1 
had upon the occasion were Colonel Wyndliam, Sir John 
Campbell, and Dr. Hall, Inspector-General of the Army in 
the Crimea, and other officers. This dish was much ap¬ 
proved at dinner, and is enough for six people, and if the 
receipt be closely followed you cannot fail to have an ex¬ 
cellent food. The London salt meat will require only a 
four hours’ soaking, having been only lightly pickled. 
(Receipt No. 2.) 
Mutton Sour. 
Put the rations of six into a pan (Jib. of mutton will 
make a pint of good family soup), Gib. of mutton, cut in 
four or six pieces ; fib. of mixed vegetables or 3oz. of pre¬ 
served, as compressed vegetables are daily given to the 
troops ; 3J teaspoonfuls of salt; 1 teaspoon fill of sugar, and 
J teaspoonful of pepper, if handy; Goz. of barley or lice, 
or 5 tablespoon fuls of either; 8 pints of water; lot it simmer 
gently for three hours and a-lialf, remove the fat, and serve. 
Bread and biscuit may be added in small quantities. 
(Receipt No. 3.) 
Plain Pea Soup. 
Put in a pan 21b. of pork, well soaked and cut into eight 
pieces; pour six quarts of water over; lib. of split peas; 1 
teaspoonful of sugar; J teaspoonful of pepper; 4 ox. of fresh 
vegetables, or 2oz. of preserved, if handy ; let it boil gently 
for two hours, or until the peas are tender. When the pork 
is rather fat, as is generally the case, wash it only; jib. of 
broken biscuit may be used for the soup. Salt beef, when 
rather fat and soaked, may be used for pea soup. 
(Receipt No. 4.) 
French Beep Soup, or Pot au feu (Camp Fashion). 
Tut in the kettle Clb. of beef, cut into two or three pieces, 
bones included ; lib. of mixed green vegetables, or Jib. of 
preserved, in cakes ; 4 teaspoonfuls of salt; if handy 1 tea¬ 
spoonful of pepper, 1 of sugar, and 3 cloves ; and 8 pints 
of water. Let it boil gently 3 hours ; remove some of the 
fat, and serve. The addition of ljlb. of bread, cut into 
slices, or lib. of broken biscuits, well soaked, will make a 
very nutritious soup, Skimming is not required. 
The three above receipts are applicable to hospitals. 
(Receipt No. 5.) 
How to Stew Fresh Beef, Pork, Mutton, and Veal. 
Cut or chop 21b. of fresh beef into 10 or 12 pieces; put 
these into a saucepan with 1J teaspoonful of salt, 1 tea¬ 
spoonful of sugar, | teaspoonful of pepper, 2 middle-sized 
onions sliced, £ pint of water. Set on the lire for 10 minutes 
until forming a thick gravy. Add a good tablespoonful of 
Hour, stir on the fire a few minutes ; add a quart and a half 
of water; let the whole simmer until the meat is tender. 
Beef will take from two hours and a half to three hours ; 
mutton and pork, about two hours; veal, one hour and a 
quarter to one hour and a half; onions, sugar, and pepper, 
if not to bo had, must be omitted; it will even then make a 
good dish; Jib. of sliced potatoes or 2oz. of preserved po¬ 
tatoes ; ration vegetables may be added, also a small 
dumpling. 
(Receipt No. G.) 
Plain Boiled Salt Beef. 
For six rations, put in a canteen saucepan Gib. of well- 
soaked beef, cut in two, with three quarts of cold water; 
simmer gently three hours, and serve. About a pound of 
either carrots, turnips, parsnips, greens or cabbages, or 
dumplings may be boiled with it. 
(Receipt No. 7.) 
Cossacks’ Plumpudding. 
Put into a basin lib. of flour, fib. of raisins (stoned, if 
time bo allowed), fib. of the fat of salt pork (well washed, 
cut into small dies, or chopped), two tablespoonfuls of sugar 
or treacle; add a half pint of water; mix all together; put 
into a cloth tied tightly; boil for four hours, and serve. 
If time will not admit, boil only two hours, though four 
are preferable. How to spoil the above:—Add anything 
to it.— {Times.) 
GARDEN-VISITING. 
I intend this gossiping article to bo more instru- j 
mental in bringing out the stores of useful information j 
possessed by others, than for anything I am myself able 
to communicate. Since writing a short notice on 
Whittlebury, a correspondent has addressed the Editor, 
wishing for some information respecting it—the best way 
or means of reaching it; enquiring what gardens there 
are worth seeing near it; requesting information how a 
two days’ tour might he most usefully spent, starting 
from a London station; with some interesting obser¬ 
vations on gardening and social economics which may 
hereafter ho alluded to. I regret, that from having 
travelled so little, comparatively, myself, I am not in a 
position to take up the case as it ought to be done, and 
as I have ofton wished it to bo done, with all descrip¬ 
tions given of gardens. Keeping an old proverb in 
view, it is very probable that the not knowing all the 
circumstances of the position of celobrated gardens, 
may infer a sad amount of ignorance and unknowing¬ 
ness on my part, and yet, I must confess, that when I 
have read a glowing description, and wished to have a i 
chance of seeing the things described with my own 
eyes, I felt often in about as great a maze how to get 
there, as if I have been contemplating a journey to the 
moon. Our friend, Mr. Appleby, from having seen so 
many places, and from his habit of not merely travel¬ 
ling, but jotting down what he sees, would he able to 
give some most interesting routes for touring visitors. 
It would always he an advantage, in the description of 
a place, to have the nearest town, and the mode of 
conveyance, rail, or coach, if any, most suitable, and if 
the latter, the times of running. The difficulty in this 
latter case, if the coach is in connection with a rail, is 
that the times are so frequently altered as to he fruitful 
of disappointments. Where there is a party of four or 
so, it would not make so much difference, as hiring 
would not he much more expensive, though few gar¬ 
deners are able to do much in that way when travelling 
singly. 
I can give hut little more information as to getting to 
Whittlebury. A stranger would require either to hire or 
take a canter on “ Shank's nagie,” for a couple of hours, 
from Roade, or Blisworth Station, on the North Western, 
or from Buckingham Station, which you woidd reach 
from Bletchley. My friend, Mr. Gardiner, took me 
from Roade. Courteen Hall, which has been several 
times alluded to iu this work, is about a mile from Roade, 
and from three to four from Blisworth. Few trains 
stop at Roade, hut most of them, unless expresses, will 
do so, if you state your desire to the guard before 
leaving London, at Euston Square. 
From Buckingham to Stowe is about four miles, and 
a delightful walk it is, if you have not to heat double 
quick time to catch a train in returning, as I have 
done. Though the gardens and noble mansion are not 
what they used to he; though fallen from their princely 
grandeur, there is more than enough of magnificence 
and picturesque beauty' amply to repay a lew hours 
visit to Stowe. I say a few hours, though, if time were 
no object, half-a-day, or a whole day, would ho enjoyed 
by any one who appreciates fine park scenery. No two 
demesnes could well ho more dissimilar, at present, than 
Whittlebury and Stowe. The one depending for its 
effect chiefly on its artistic beauty and fine keepiug ; 
the other, on the gorgeousness of massive glades and 
landscape scenery. 1 have not walked the distauco, hut 
I suspect Whittlebury is four or five miles from Stowe. 
