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Page:The Bible Against Slavery (Weld, 1838).djvu/26

24 (e.) The feast of trumpets. On the first day of the seventh month, and of the civil year. Lev. xxiii. 24, 25.

(f.) The atonement day. On the tenth of the seventh month. Lev. xxiii. 27.

These two feasts would consume not less than sixty-five days not reckoned above.

Thus it appears that those who continued servants during the period between the jubilees, were by law released from their labor,, and those who remained a less time, in nearly the same proportion. In this calculation, besides making a donation of all the fractions to the objector, we have left out those numerous local festivals to which frequent allusion is made, Judg. xxi. 19; 1 Sam. ix. etc., and the various family festivals, such as at the weaning of children; at marriages; at sheep shearings; at circumcisions; at the making of covenants, &c., to which reference is often made, as in 1 Sam. xx. 28, 29. Neither have we included the festivals instituted at a later period of the Jewish history. The feast of Purim, Esth. ix. 28, 29; and of the Dedication, which lasted eight days. John x. 22; 1 Mac. iv. 59.

Finally, the Mosaic system secured to servants, an amount of time which, if distributed, would be almost. Meanwhile, they were supported, and furnished with opportunities of instruction. If this time were distributed over every day, the servants would have to themselves nearly one half of each day.

V. The servant was protected by law equally with the other members of the community.

Proof—"Judge righteously between every man and his neighbor, and the ." "Ye shall not in judgment, but ye shall hear the  as well as the great." Deut. i. 16, 17. Also Lev. xxiv. 22. "Ye shall have one manner of law as well for the, as for one of your own country." So Numb. xv. 29. "Ye shall have for him that sinneth through ignorance, both for him that is born among the


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Navigational box for all proofreading related pages—primarily the help pages—to aid navigation between related documentation.

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Page:Photograph, with caption, of Round Valley Garden Club on outing to Eel River, from "Annual Report of Extension... - NARA - 296262.jpg

Photograph, with caption, of Round Valley Garden Club on outing to Eel River, from "Annual Report of Extension... - NARA - 296262 When work is well done, then comes the joy of a field trip; off to the Eel River we go for a grand swim and top the day off by having a picnic. The lady in the center holding the papers is the local leader. This is the Round Valley Garden Club.


text:
Page:Old Melbourne Memories.djvu/191

 While at Kalangadoo I was suddenly knocked over by a feverish attack—an exceptional case with me—then, as now, tolerably tough; but an hour or two of that kind of thing takes the conceit out of the best of us. Shivering and burning by turns, with throbbing headache and nausea, I had to lie down to it, and was very bad all one night. Charles Mackinnon watched over me in the most patient manner the while. We were new acquaintances, too. I remember distinctly his appearance next morning with a bowl of beef-tea, with which I broke a twenty-four hours' fast.

Finding that I anxiously desired to become possessed of a black boy, he procured me a small imp, so young and callow that he fell off the quiet old horse (which Mackinnon also lent me for him to ride home on), and, sprawling in the midst of the dust, cried piteously. Poor Charlie Gambier! as I named him—he had the honour of being christened by his lordship the late Bishop Perry of Melbourne. He was also taught, with great pains and perseverance, his catechism. He could read his Bible well. He turned out much the sort of Christian that might have been expected, deteriorating rapidly after the age of fifteen, and learning to drink spirits and copy the undesirable white man with painful accuracy.

John Meredith, a scion of a well-known Tasmanian family, was another resident within hail of the Mount. A stalwart Australian in good sooth, 6 feet 4 inches, or thereabouts, in his stocking-soles; blue-eyed, fair-bearded, and about twice as tall as any old-style Cambrian, I should say, in the somewhat "rangey"

title: Page:Old Melbourne Memories.djvu/191


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Page:Old Melbourne Memories.djvu/192

 country whence his ancestors came. I had made his acquaintance by riding from Melbourne with him a year or so before. Having just come over from Tasmania with a faithful retainer and four horses, thence imported, he was journeying to a run which he had bought.

He rode an immense black horse, which carried him "like a pony," fifteen stone and over as his weight probably then was! I well remember speculating as to how such a horse might be bred—a grand forehand, clean fiat legs, active, powerful, blood-like, a great jumper, and a good carriage horse.

Let any one try to pick up an animal of this type, no matter what price he is prepared to give. He will then realise the correctness of my conviction then, wholly unaltered by after-experience, of his rarity and value.

The faithful retainer, whose name was William Godbold, was a grim-looking "old hand," who had, however, risked his life in a memorable flood in order to save a comrade.

Years after the faithful retainer came to work on my station, and being looked upon as "such a good man," was permitted to purchase a colt on credit. He availed himself of the credit (and the colt) by riding him across the border to Mount Gambier. There was no extradition treaty in those days. A fawn bay, with a black stripe down his back, a shoulder cross and mule markings (see Darwin), four years old, fast and sound—I never was paid for that colt, and "still the memory rankles," trifling as is the deficit! Many debts have I forgiven. Some, alas! have had to be forgiven to me. But that colt—

title: Page:Old Melbourne Memories.djvu/192


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Page:Old Melbourne Memories.djvu/193

 colt— "Chilleno" by name, own brother to my best hack "The Gaucha"—I can't forgive that one.

On my way out and back—it was some four or five days' ride—I stayed at various stations. It was de règle in those days, and I don't know a pleasanter ending to a day's ride than meeting a hospitable squatter in his own house. You have had just work enough to tire you reasonably, to make you enjoy a cheerful meal, some fresh unstudied talk (people are twice as confidential in the bush, even with strangers, as they are in town), a smoke in the verandah, and the sound, peaceful sleep that follows all. Then the awakening in the lovely fresh bush air, winter or summer, the feeling is ennobling, invigorating. As he fills his lungs and expands his breast therewith the wayfarer feels a better and wiser man. Old Mr. Robertson, a Scottish settler, had a lovely station on the Wannon. To his homestead travellers chiefly gravitated for reasons which he summarised somewhat plainly on one occasion.

"Don't think I believe you come to see old Robertson," he said. "In the summer it's the fruit that fetches you, and in the winter Mary's jam." Now, Miss Robertson's preserves and conserves were the admiration of the whole district, while the orchard in the season was a marvel for fruit of every kind and sort.

I wish I could show those good people and certain conceited gardeners who persist in pruning and cutting every lower limb of their fruit trees, the orchard at Wando Vale, as in those days. Great umbrageous apple trees with long lateral branches trailing on the ground, covered with fruit of the finest size and quality.

title: Page:Old Melbourne Memories.djvu/193


text:
Executive Order 13627

By the authority vested in me as President by the Constitution and the laws of the United States of America, including the Federal Property and Administrative Services Act (40 U.S.C. 101 et seq.) and the Trafficking Victims Protection Act of 2000, as amended (TVPA) (Public Law 106-386, Division A), and in order to strengthen protections against trafficking in persons in Federal contracting, it is hereby ordered as follows:

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Barack Obama The White House, Washington, September 25, 2012. [FR Doc. 2012–24374 Filed 10–1–12; 8:45 am] Billing Code 3295–F3–P

title: Executive Order 13627


text: The World's Famous Orations/Volume 1

title: The World's Famous Orations/Volume 1


text: The World's Famous Orations/Volume 1/Preface


text: The World's Famous Orations/Volume 1/Introduction


text:
Author:Arthur Christopher Thynne

Works

 * Sir Bevill (1904)

title: Author:Arthur Christopher Thynne


text: The World's Famous Orations/Volume 1/His Reply to the Envoys


text: The World's Famous Orations/Volume 1/In Favor of the Peloponnesian War


text:
Page:The Holy Bible, containing the Old & New Testament & the Apocrypha.djvu/921

XVII] the Philistines. And the Philistines stood on a mountain on the one side, and Israel stood on a mountain on the other side: and there was a valley between them.

And there went out a champion out of the camp of the Philistines, named Goliath, of Gath, whose height was six cubits and a span. And he had an helmet of brass upon his head, and he was armed with a coat of mail; and the weight of the coat was five thousand shekels of brass. And he had greaves of brass upon his legs, and a target of brass between his shoulders. And the staff of his spear was like a weaver's beam; and his spear's head weighed six hundred shekels of iron: and one bearing a shield went before him. And he stood and cried unto the armies of Israel, and said unto them. Why are ye come out to set your battle in array? am not I a Philistine, and ye servants to Saul? choose you a man for you, and let him come down to me. If he be able to fight with me, and to kill me, then will we be your servants: but if I prevail against him, and kill him, then shall ye be our servants, and serve us. And the Philistine said, I defy the armies of Israel this day; give me a man, that we may fight together. When Saul and all Israel heard those words of the Philistine, they were dismayed, and greatly afraid.

Now David was the son of that Ephrathite of Beth-


text:
Page:The Holy Bible, containing the Old & New Testament & the Apocrypha.djvu/922

Rh lehem-judah, whose name was Jesse; and he had eight sons: and the man went among men for an old man in the days of Saul. And the three eldest sons of Jesse went and followed Saul to the battle: and the names of his three sons that went to the battle were Eliab the firstborn, and next unto him Abinadab, and the third Shammah. And David was the youngest: and the three eldest followed Saul. But David went and returned from Saul to feed his father's sheep at Beth-lehem. And the Philistine drew near morning and evening, and presented himself forty days. And Jesse said unto David his son. Take now for thy brethren an ephah of this parched corn, and these ten loaves, and run to the camp to thy brethren; and carry these ten cheeses unto the captain of their thousand, and look how thy brethren fare, and take their pledge. Now Saul, and they, and all the men of Israel, were in the valley of Elah, fighting with the Philistines.

And David rose up early in the morning, and left the sheep with a keeper, and took, and went, as Jesse had commanded him; and he came to the trench, as the host was going forth to the fight, and shouted for the battle. For Israel and the Philistines had put the battle in array, army against army. And David left his carriage in the hand of the keeper of the carriage, and ran into the army, and came and saluted his bre-


text:
Page:The Holy Bible, containing the Old & New Testament & the Apocrypha.djvu/923

XVII] thren. And as he talked with them, behold, there came up the champion, the Philistine of Gath, Goliath by name, out of the armies of the Philistines, and spake according to the same words: and David heard them. And all the men of Israel, when they saw the man, fled from him, and were sore afraid. And the men of Israel said. Have ye seen this man that is come up? surely to defy Israel is he come up: and it shall be, that the man who killeth him, the king will enrich him with great riches, and will give him his daughter, and make his father's house free in Israel. And David spake to the men that stood by him, saying, What shall be done to the man that killeth this Philistine, and taketh away the reproach from Israel? for who is this uncircumcised Philistine, that he should defy the armies of the living God? And the people answered him after this manner, saying, So shall it be done to the man that killeth him.

And Eliab his eldest brother heard when he spake unto the men; and Eliab's anger was kindled against David, and he said. Why camest thou down hither? and with whom hast thou left those few sheep in the wilderness? I know thy pride, and the naughtiness of thine heart; for thou art come down that thou mightest see the battle. And David said, What have I now done? Is there not a cause? And he turned from him


text:
Page:Minutes of War Cabinet Meeting 1.djvu/8

  (d.) Pending a reply from the French Government, the Admiralty should examine into the question of water supply at Rabegh.

(Initialled)D. Ll. G.

 * 2, Whitehall Gardens, S.W.
 * December 9, 1916.

The Chief of the Imperial General Staff asks that it may be recorded here that, having stated his objections to embarking on still another expedition, the developments of which cannot be foreseen, he does not in any way wish further to call into question the policy of the War Cabinet to detail a force with the mission of denying Rabegh to the enemy, but he desires to repeat his opinion that if any force is sent its strength and composition should be that already proposed by him as being necessary to carry out the policy. Whether this, or, indeed, any other force, can be so employed depends mainly upon the water supply, regarding which the information in the Sirdar's possession is very imperfect. Further, the Chief of the Imperial General Staff wishes it to be understood that the success of the El Arish operations will be impaired to an extent corresponding to the reduction made by the despatch of the Rabegh force. He also points out that if only an infantry brigade is sent, it is likely, in such a climate as that of Rabegh, to have within a short time not more than 3,000 effective rifles at the most, and, perhaps, considerably fewer; and, irrespective of the inadequacy of such a force as compared with his proposals, he stated that the despatch of one infantry brigade, without a due proportion of the usual auxiliary arms, is a measure opposed to the elementary principles of military organisation and efficiency, and may lead to serious consequences.


text: The Poet Li Po

title: The Poet Li Po


text: Category:Biographies of people from Japan


text:
Page:Completeconfectioner Glasse 1800.djvu/144

 beat in your sugar a quarter of an hour, beat the whites of your eggs to a very strong froth, mix them with your sugar and butter; beat the yolks half an hour at least, and mix them with your cake; then put in your flour, mace, and nutmeg; keep beating it till the oven is ready, put in your brandy, and beat the currants and almonds lightly in; tie three sheets of paper round the bottom of your hoop, to keep it from running out; rub it well with butter, put in your cake, and the sweetmeats in three lays, with cake betwixt every lay; after it is risen and coloured, cover it with paper before your oven is stopped up; it will take three hours baking.

Wash and rub seven pounds of currants, place them before the fire; take four pounds of flour, dry and sift it, six pounds of fresh butter, which work with your hand till it comes to a cream, two pounds of loaf sugar beat and sifted fine; blanch two pounds of almonds, pound them fine, a quarter of an ounce of mace, cloves and cinnamon, three nutmegs and some ginger; half a pint of sack, and the same quantity of brandy; sweetmeats, such as candied orange, lemon and citron; work the butter well into a cream, then put in your sugar; let the eggs, which must be eight to every pound of flour, be beat well, and strained through a sieve; put in your almonds, beat them well, then put in the sack, brandy and spices; shake the flour in by degrees; when your oven is ready, put in your currants and sweetmeats; tie a few sheets of paper at the bottom of the hoop, but rub it well with butter; it will take four hours baking.

To


text: Category:Chinese poetry

title: Category:Chinese poetry


text: Category:Biographies of people from China


text:
Page:Completeconfectioner Glasse 1800.djvu/145

Take the whites of six eggs, a pound and an half of double refined sugar; beat a pound of Jordan almonds, blanch them, and pound them fine in a little rose water; then mix all together, and whisk it well for an hour or two, then lay it over your cake, and put it in an oven.

Draw your jelly as for the orange clear cakes, then boil it in the juice of two or three pomegranate seeds, and all with the juice of an orange and lemon, the rind of each grated in; then strain it through a bag, and to every pound of jelly put one pound and a quarter, boiled till it cracks; to make the colour a fine-red, put in a spoonful of cochineal, prepared as we have directed; then fill your glasses, and order them as oranges.

Take a pound of nice ripe grapes, scald and peel them, take out the stones, then beat them in a mortar to a pulp; boil half a pound of double refined sugar with a spoonful of water, and skim it well, then put in the pulp of your apricots, and simmer hen a quarter of an hour over a slow fire, stirring them softly all the time; then put it into shallow flat glasses, and when cold turn them out on glass plates, put them in a stove, and turn them once a day till they are dry.

First draw a jelly from codlings, and in that jelly boil some very ripe apricots, and press them upon


text:
Page:Completeconfectioner Glasse 1800.djvu/146

Rh upon a sieve over an earthen pan; then strain it through your jelly-bag, and to every pound of jelly take the like quantity of fine loaf sugar, which clarify and boil till it cracks; then put in the jelly, mix it well, and give it a heat on the fire; scum it and fill your glasses; in drying order them as before directed.

Take the clearest of your plumbs, put them into a gallipot, and boil them in a pot of boiling water, till they are enough; let the clear part run from them, and to every pound of liquor, add as much sugar, boiled to a candy height; then take it off, put the liquor to it; and stir all together till it be thoroughly hot, but not boiled; put it in glasses, and dry them in a stove with a constant warm fire.

Boil a pound of double refined sugar to a thin candy; blanch, with orange flower water, half a pound of Jordan almonds; add the juice of one lemon, and the peels of two, grated to the juice; first boil your sugar and almonds together, stirring it till the sugar is boiled to a proper height; put in the lemon juice, stir it well together over a slow fire, taking care it does not boil after the juice is in; make this into cakes, or what form or shape you please, either gilt or plain.

Take two ounces of bitter, and one pound of sweet almonds, blanched and beat with a little rose or orange flower water, and the white of an egg;


text:
User talk:161.130.139.159

A from this account or IP address, which appeared to be a test edit, was removed or reverted. Please use the sandbox for this purpose. The community portal has information on contributing to this library. Beeswaxcandle (talk) 03:52, 26 September 2012 (UTC)

title: User talk:161.130.139.159


text:
User talk:151.75.27.117

Welcome
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Hello, and welcome to Wikisource! Thank you for your contributions. I hope you like the place and decide to stay. Here are a few good links for newcomers:

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title: User talk:151.75.27.117


text:
Page:Completeconfectioner Glasse 1800.djvu/147

 egg; half a pound of sifted loaf sugar, eight yolks and three whites of eggs, the juice of half a lemon, the rind grated; baked it either in one large pan or small pans.

Beat a pound of almonds very fine, mix them well with three quarters of a pound of sifted sugar, set them over the fire, keep them stirring till they are stiff, and put in the rind of a lemon grated very fine; make them up in little loaves, shake them well in the whites of eggs beat to a very stiff froth, that the eggs may hang about them; then put them in a pan with a pound of fine sifted sugar; divide them if they stick together, and add more sugar, till they begin to be smooth and dry; and when you put them on papers, to bake, shake them in a pan that is just wet with white of eggs, to make them have a gloss; bake them after biscuits, on papers and tin plates.

Take double refined sugar finely seered, about a silver ladleful; wet it no more than will make it boil to a candy height, and put in what flowers you please; strew some sugar upon them, glass-drop them upon white paper, and take them off hot to avoid their sticking.

Take a peck of flour well dried, an ounce of nutmeg, and as much cinnamon; beat the spice well, mix them with your flour, a pound and an half of sugar, some salt, thirteen pounds of rants


text:
Page:Minutes of War Cabinet Meeting 1.djvu/9

Athens, December 6, 1916.

The King of Greece has requested me to forward the following to His Majesty the King:-

"Devant les graves événements qui se sont déroulés ces jours-ci à Athénes, le Roi est désireaux que votre Majesté connaise toute la vérité.

"Il possède des preuvres irréfutables qu'un mouvement séditieux se préparait dans la capitale par certains meneurs du parti vénizéliste, lesquels, profitant du débarquement des Alliés, ont en effet jeté le désordre et semé la terreur parmi les habitants afin de se rendre maîtres de la ville et y ramener M. Vénizélos en triomphe. Dan la maison de M. Vénizélos, ainsi que dans plusieurs maisons vénizélistes, on a trouvé des dépôts, d'armes, de munitions et de bombes, des cartouches dum-dum et d'autres engins, sans compter ces milliers de brassards et emblèmes. Deux automobiles appartenant au service d'informations anglo-français se trouvaient prétes à donner l'ordre du soulèvement. Le mouvement éclata à trois heures de l'après-midi par des coups de feu qui partirent simultanément de plusieurs maisons contre les patrouilles qui faisaient le service d'ordre dans les rues. Dans ces conditions Sa Majesté estime qu'elle ne pouvait agir autrement que de (group undecypherable) -ir avec la plus grande fermeté. Elle avait donné l'ordre à ses troupes de se tenir sur la défensive à l'égard des forces débarquées par l'Amiral d'Artige, et sans préjuger la question difficile à déterminer de l'initiative de l'attaque, elle ne pouvait tolérer une situation aussi menaçante principalement du fait de l'ennemi intérieur. Sa Majesté déplore plus que personne le sang si inutilement versé des deux côtés; elle-même s'est trouvée en péril lorsque l'Amiral a fait bombardé le Stade, voisin du Palais, et que plusieurs obus de l'escadre sont tombés dans le jardin Royal même.

"Quoi qu'il en soit, le Roi tient à ce que votre Majesté soit persuadée qu'il ne nourrit aucun dessein contre l'Entente. Il me prie de déclarer solenneliement à votre Majesté qu'il ne prendra jamais les armes contre les Puissances de l'Entente, à moins qui celles ci ne conduisent elles-mêmes à un acte de désespoir en rompant avec la Gréce de leur propre gré et en lui déclarant la guerre. Ces éventualités pourraient se produire sous la poussée de l'opinion en Angleterre et en France. Le Roi prie, en conséquence, instamment votre Majesté de reconnaître le bien-fondé de ses arguments et la loyauté absolue qui ont dicté ces (group omitted), afin que votre Majesté s'entremette dans ce sens, d'accord avec le Gouvernement italien, auprès du Cabinet de Paris avec tout le poids et l'influence qu'elle possède, pour l'éclairer sur la situation réelle et prévenir des événements, qui (group omitted, ?auront) pour effet de porter une atteinte sérieuse aux intérêts de l'Entente et provoquer peut-être la ruine de la Gréce à l'avenir.

Le présent telegramme a été lu et approuvé par le Roi.

Athens, December 11, 1916.

Your telegram, Private and Secret, of the 6th December.

Please communicate following message from His Majesty to King of Greece:-

(R.) "I have received your Majesty's telegram of the 6th December. The recent events that have occurred in Greece have caused me deep pain and concern. I am unaware of the conspiracy to which you refer, but I know that no agents of the Allied Powers


text:
Page talk:Minutes of War Cabinet Meeting 1.djvu/9

The majority of the page is in French as it includes the text of a telegram sent by the King of Greece to King George V via the British ambassador in Athens. Bohun (talk) 04:02, 26 September 2012 (UTC)


text:
Page:Completeconfectioner Glasse 1800.djvu/148

Rh well washed, picked, and dried, and three pounds of raisins stoned and cut into small pieces; mix all these well together, make five pints of cream almost scalding hot, put into it four pounds of fresh butter, beat the yolks of twenty eggs, three pints of good ale yeast, a pint of sack, a quarter of a pint of orange flower water, three grains of musk, and six grains of ambergris; mix these together, and stir them into your cream and butter; then mix all in the cake, and set it for an hour before the fire, to rise, before you put it in the hoop; mix your sweetmeats in it, two pounds of citron, and one pound of candied orange and lemon peel, cut in small pieces; bake it in a deep hoop, butter the sides, put two papers at the bottom, flour it, and put in your cakes; it must have a quick oven, and will take four hours to bake it; when it is drawn ice it over the top and sides; take two pounds of double refined sugar, beat and sifted, the whites of six eggs beat to a froth, with three or four spoonfuls of orange flower water, and three grains of musk and ambergris; beat these in a stone mortar with a wood pestle, till it be as white as snow, and, with a brush or bunch of feathers, spread it all over the cake, and put it into the oven to dry, taking care the oven does not discolour it; when it is cold paper it, and it will keep good five or six weeks.

Take four pounds of flour dried and sifted, seven pounds of currants clean washed, picked and rubbed well, six pounds of the best fresh butter,


text:
The Skull

 * The Skull by Philip Kindred Dick
 * The Skull by Harold Ward

title: The Skull


text:
User talk:Gauthp

Welcome
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text:
Page:Completeconfectioner Glasse 1800.djvu/149

 butter, two pounds of Jordan almonds blanched and beat fine in a mortar, with orange flower water and sack; then take four pounds of eggs, put half the whites away, three pounds of double refined sugar beaten and sifted, a quarter of an ounce of cloves, the same of cinnamon and mace, three large nutmegs, and a little ginger, all beaten fine and sifted, half a pint of sack, half a pint of good French brandy, some candied citron, orange and lemon peel to your liking, and cut in slips; work the butter to a cream with your hands before any of your ingredients are put in, then put in the sugar, and mix them well together; before you put in the eggs, let them be well beaten and strained through a sieve, then work in your almonds, put in the eggs, and beat all well together, till they look white and thick; put in your sack, brandy, and spices shake your flour in by degrees, and when the oven is ready put in your currants and sweetmeats, and work it well up, put it into your hoops, and bake it four hours in a quick oven: you must keep beating it with your hand all the while you are mixing it; and when your currants are washed and cleaned, put them before the fire to plump, so that they may go warm into the cake. You may bake this quantity in two hoops if you please, and when it is cold ice it.

Take two pounds ten ounces of the finest flour well dried, two pounds of currants weighed after picked; washed, and dried; three nutmegs finely grated, three or four blades of large mace, ten cloves,


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Rh cloves, a little cinnamon, dried and beat fine; mix all these into the flour with two ounces of fine sugar, break into the bason the yolks of twelve eggs and the whites of six; beat into them a pint of very good yeast, not bitter, lest it spoil your cake; stain it through an hair sieve into the middle of the flour; set over the fire a pint of new cream, and when it is boiled take it off, put in a pound of new butter, cut in thin slices, and as much saffron as will colour the cream; when the butter is all melted, and the cream not very hot, pour into the flour as much as will make it like a pudding, but not too thin; never offer to mould it, but lift it up with your fingers till your flour be wet all over; flour a cloth, and lay it before the fire for a quarter of an hour to rise; put it into a frame well buttered, and, with a knife dipt in flour, cut a crease across, and prick it to the bottom with a bodkin, and set it over a quick fire; set it in a quick oven, bake it a full hour, and draw it gently out of the oven, for shaking an cake will make it heavy; you may, if you please, add six spoonfuls of sack, some ambergris, citron and lemon; ice it as soon as drawn, and set it in a proper place. If you follow these directions, it will eat as if a great quantity of almonds were in it.

Take a pound of the best refined sugar, sift it through a lawn sieve, take the whites of two eggs well beat, with four or five spoonfuls of orange flower water; put your sugar into the eggs, and never leave beating them till they are as


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 as white as snow; cover your cake all over, and stick some thin slices of citron, if you put any in the cake.

Take seven pounds of flour, two pounds and an half of butter, and mix them; seven pounds of currants, two large nutmegs, half an ounce of mace, and a quarter of an ounce of cloves, all finely beat and grated; one pound of sugar, and sixteen eggs, leaving four whites; put in a full pint and an half of ale yeast, warm as much cream to make it as thick as batter; beat also one pound of almonds with sack and orange flower water, but do not let them be fine but grossly beat; put in a pound of candied orange, lemon, and citron peel, or more if you desire it very rich; mix all, put it into your hoop, with paste under it to save the bottom.

Take four pounds of the finest four well dried and sifted, six pounds of the best fresh butter, seven pounds of currants well washed, picked, and rubbed very clean and dry; two pounds of Jordan almonds, blanched and beat in a marble mortar, with sack and orange flower water, till they are very fine; take four pounds of eggs, leave out half the whites, and add three pounds of double refined sugar, beat and sifted through a lawn sieve, with mace, cloves, and cinnamon, of each a quarter of an ounce; three large nutmegs beat fine, a little ginger, of sack and brandy half a pint each, sweetmeats to your liking,


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Rh liking, lemon and citron; take a large broad pan, beat the butter to a cream before any of your ingredients go in, minding to beat it all one way, or it will turn to oil; put in the sugar, beat it well, and work in your almonds; let your eggs be well beat, put in, and beat all together till it looks white and thick; put in the brandy, sack, and spices, and shake your flour in by degrees; when your oven is ready, put in the currants and sweetmeats, and put into your hoop; it will take four hours baking in a quick oven.
 * Note.—As you mix it for the oven, you must be mindful to keep beating it all the time with your hand; and your currants, as soon as cleaned must be put in a dish before the fire, that they may be warm when mixed. The above quantity bakes best in two hoops.

Take three pounds of flour, a little ale yeast, a pint of milk, a pound of sugar, a pound of butter, and a little all-spice; make it into dough before you put in the plumbs, and work in as many as you please.

Take a pound of flour, one pound of fine powder sugar, one pound of butter, eight yolks and four whites of eggs, as much carraway seeds as you like; first beat up the butter to a cream with your hands, beating it one way lest it oil; then by degrees beat in your eggs, sugar, and flour, till it goes into the oven; bake it in a quick


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 quick oven, and it will take an hour and a quarter baking.

Take two pounds of flour, two pounds of fresh butter rubbed well in, ten yolks and five whites of eggs, three spoonfuls of cream, and four spoonfuls of ale yeast; mix all together, put it before the fire to rise, then work in a pound of carraway comfits, and bake it in an hour and a quarter.

Take five pounds of fine flour well dried, and four pounds of single-refined sugar beat and sifted; mix these together, and sift them through an hair sieve; then wash four pounds of butter in eight spoonfuls of rose or orange-flour water, and work the butter with your hands till it is like cream; beat twenty yolks and ten whites of eggs, and put them to six spoonfuls of sack; put in the flour, a little at a time, and keep stirring it with your hand all the time; you must not begin mixing it till the oven is almost hot, and after it is mixed let it stand some time before you put it into the hoop; when you are ready to put it into the oven, put to it eight ounces of candied orange peel sliced, with as much citron, and a pound and a half of carraway comfits; mix them well and put it into the hoop, it must be a quick oven, and two or three hours will be sufficient to bake the cake; after which you may ice it if you please.


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Rh

Take two pounds of fine flour, one pound and an half of butter, the yolks of five or six eggs, one pound and an half of sugar, six spoonfuls of rose water, nine spoonfuls of sack, three spoonfuls of carraway seeds, two nutmegs, and one pound of currants; beat the butter with your hand till it is very thin, dry the flour well, put in the carraway seeds, and nutmegs finely grated; afterwards put them all into your batter, with the eggs, sack, and rose water; mingle them well together, put in the currants, let your oven be pretty hot, and as soon as they are coloured they will be enough.

Take hysop and red-rose water, of each half a pint, half a pound of green liquorice, the outside scraped off, and then beat with a pestle; put to it half a pound of anniseeds, and steep it all night in the water; boil it with a gentle fire till the taste is well out of the liquorice; strain it, put to it three pounds of liquorice powder, and set it on a gentle fire till it is come to the thickness of cream; take it off, and put to it half a pound of white sugar-candy seered very fine; beat this well together for at least three hours, and never suffer it to stand still; as you beat it you must strew in double-refined sugar finely seered, at least three pounds; half an hour before it is finished, put in half a spoonful of gum-dragon steeped in orange-flower water; when it is very white then it is beat enough; roll it up with white sugar, and if you want it perfumed put in a pastil or two.

To


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Take four pounds of very fine flour, and mix with it three pounds of double-refined sugar, finely beat and sifted; dry them by the fire till your other materials are prepared; take four pounds of butter, beat it in your hands till it is very soft like cream, beat thirty-four eggs, leave out sixteen whites and take out the treads from all; beat the eggs and butter together, till it appears like butter, pour in four or five spoonfuls of rose or orange-flour water, and beat it again; then take your flour and sugar, with six ounces of carraway seeds; strew it in by degrees, beating it up all the while for two hours together; put in as much tincture of cinnamon or ambergris as you please; butter your hoop, and let it stand three hours in a moderate oven.

Take a quarter of a peck of fine flour, a pound and a half of butter, three ounces of carraway seeds, and six eggs; beat a quarter of an ounce of cloves and mace together very fine, a pennyworth of cinnamon, beat a pound of sugar, a pennyworth of rose water, a pennyworth of saffron, a pint and a half of yeast, and a quart of milk; mix all together lightly with your hands thus: first boil the milk and butter, scum off the butter, and mix it with the flour and a little of the milk, stir the yeast into the rest, and strain it; mix it with the flour, put in your seed, spice, rose water, tincture of saffron, sugar, and eggs; beat all up with your hands very lightly, and bake it in a hoop or pan, minding to butter the pan


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Rh pan well; it will take an hour and a half in a quick oven, you may leave out the seed if you chuse.

Take a quartern and a half of fine flour, six pounds of currants, an ounce of cloves and mace, some cinnamon, two nutmegs, about a pound of sugar, some candied lemon, orange and citron cut in thin pieces, a pint of sweet wine, some orange-flower water, a pint of yeast, a quart of cream, two pounds of butter melted and put in the middle; strew some flour over it, let it stand half an hour to rise, kneed it well together, let it stand some time before the fire, work it up well, put it in a hoop, and bake it two hours and a half in a gentle oven.

Take two pounds of fine flour, a pound and a half of butter, the yolks of six eggs, one pound and a half of sugar, six spoonfuls of rose water, nine spoonfuls of sack, two nutmegs, and two pounds of currants; beat the butter with your hand till it is very thin, dry your flower well, put in the sugar and nutmegs finely grated, and put them all into your batter, with the eggs, sack and rose water: mingle them well together, put in the currants, let your oven be moderately hot, and they will be baked in a quarter of an hour; let your currants be nicely washed and cleaned.

Another


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Take a pound of sugar, beat it fine, pour in the yolks ad whites of two eggs, half a pound of butter, a little rose water, six spoonfuls of warm cream, a pound of currants, and as much flour as will make it up; stir them well together, and put them into your patty-pans, being well buttered; bake them in an oven, almost as hot as for bread, for half an hour; then take them out and glaze them, and let them stand but a little after the glazing is on to rise.

Take eight eggs, yolks and whites, beat and strain them, and put them to a pound of sugar, beaten and sifted; beat these three quarters of an hour together, then put in three quarters of pound of flour well dried, and two ounces of carraway seeds; beat all well together, and bake it in broad tin pans, in a brisk oven.

Take a pound of wheat flour, seven pounds of currants, half a nutmeg, and four pounds of butter; rub your butter, cold, well among the meal; dress the currants well in the flour, butter, and seasoning, and knead it with as much good and new yeast as will make it into a pretty high paste; usually two-pennyworth of yeast to that quantity; after it is kneaded well together, let it stand an hour to rise. You may put half a pound of paste in a cake.

Take a gill of sack and a quarter of an ounce of


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Rh of whole white pepper, put it in and boil it together for a quarter of an hour, then strain out the pepper, and put in as much double-refined sugar as will make it like a paste, then drop it, in what shape you please, on a tin plate, and let it dry itself.

Take a quarter of a peck of flour well dried before the fire, add two pounds of mutton suet tried and strained clear off, and when it is a little cool mix it well with the flour, some salt, and a very little all-spice beat fine; take half a pint of good yeast, and put in half a pint of water, stir it well together, strain it, and mix up your flour into a paste of a moderate stiffness, you must add as much cold water, as will make the paste of a right order, and make it into cakes about the thickness and bigness of an oat cake; have ready some currants clean washed and picked, strew some in the middle of your cakes between the dough, so that none can be seen till the cake is broke. You may leave the currants out if you do not chuse them.

To a pound of flour add a pound of new butter without salt, eight spoonfuls of good yeast, four spoonfuls of rose water, the yolks of three new-laid eggs, carraway seeds as many as you please, four ounces of sugar, and some ambergris; knead all into a paste, make it up into what form you please, and when they come out of the oven strew on sugar.

To


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Take a pound of double-refined sugar finely seered, a quarter of a pound of the best almonds laid in cold water all night and blanched; take the white of an egg, put to it a spoonful of rosewater, and beat it to the whiteness of snow, letting it stand half an hour; beat your almonds, putting thereto a spoonful of rose water, a little at once, and the same with the egg; when the almonds are well beat, put the sugar in by degrees, taking care not to wet the paste too much whilst you roll out the cakes; you must continue beating till all be used, and when your cakes are made, lay them severally on papers with some seered sugar over them; bake them in an oven as hot as for your sugar cakes.

Put a pound of fine sugar, a pound of fresh butter, five eggs, and a little mace, beaten, into a broad pan; beat it with your hands till it is very light, and looks curdling; then put thereto a pound of flour, and half a pound of currants very dry; beat them together, fill tin pans, and bake them in a slack oven. You may make seed cakes the same way, only put in carraway-seeds instead of currants.

Take five pounds of flour, two ounces of carraway-seeds, half a pound of sugar, and something more than a pint of milk, put into it three quarter's of a pound of butter, then make a hole in


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1535.] 'greatly dilapidated his house, [and] wasted the woods, notoriously keeping six women. [He is] defamed here,' they say, 'a toto populo, one day denying these articles, with many more, the next day confessing the same, thus manifestly incurring perjury.' Six days before the visitors' access to his monastery 'he committed theft and sacrilege, confessing the same. At midnight he caused his chaplain to seize the sexton's keys, and took out a jewel, a cross of gold with stones. One Warren, a goldsmith in the Chepe, was with him in his chamber at that hour, and there they stole out a great emerald, with a ruby. The said Warren made the abbot believe the ruby to be but a garnet, so that for this he paid nothing. For the emerald he paid but twenty pounds. He sold him also the plate without weight or ounces; how much the abbot was deceived therein he cannot tell, for he is a very fool and miserable idiot.'

Under an impression that frauds of this description were becoming frequent, the Government had instructed the commissioners to take inventories of the plate and jewels; and where they saw occasion for suspicion, to bring away whatever seemed superfluous, after leaving a supply sufficient for the services of the house and chapel. The misdemeanour of the Abbot of Fountains was not the only justification of these directions. Sometimes the plate was secreted. The Prior of Christ Church, Canterbury, was accused of having


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 in the middle of the flour, and put in a pint of good ale yeast; pour in the butter and milk, and make these into a paste, letting it stand a quarter of an hour before the fire to rise; then mould and roll it into cakes pretty thin; prick them all over, or they will blister, and bake them a quarter of an hour.

To make Strawberry Cakes.

Take half pound of butter, beat it to a cream, put in half a pound of flour, one egg, six ounces of loaf sugar, beat and sifted, half an ounce of caraway seeds mixed into a paste; roll them thin, and cut them round with a small glass, or little tins; prick them, and lay them on sheets of tin, and bake them in a slow oven.

Another Way.

Take two pounds of flour, a pound of sugar finely seered, and mix them together; take out a quarter of a pound to roll them in, then take four eggs well beat, four spoonfuls of cream and two rose water; beat them well together, mix them with the flour into a paste, roll them into thin cakes, and bake them in a quick oven.

To make Banbury Cakes.

Take half a peck of fine flour, three pounds of currants, a pound and an half of butter, a quarter of a pound of sugar, a quarter of an ounce of cloves and mace, three quarters of a pint of ale yeast, and a little rose water; boil as much milk as will serve to knead it, and when it is almost cold, put in as much caraway seed as will thicken it; work


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322 sent in a false return, keeping back gold and precious stones valued at a thousand pounds. Information was given by some of the brethren, who professed to fear that the prior would poison them in revenge.

Occasionally the monks ventured on rougher methods to defend themselves. Here is a small spark of English life while the investigation was in progress, lighted by a stray letter from an English gentleman of Cheshire. The lord chancellor was informed by Sir Piers Dutton, justice of the peace, that the visitors had been at Norton Abbey. They had concluded their inspection, had packed up such jewels and plate as they purposed to remove, and were going away; when, the day being late and the weather foul, they changed their minds, and resolved to spend the night where they were. In the evening, 'the abbot,' says Sir Piers, 'gathered together a great company, to the number of two or three hundred persons, so that the commissioners were in fear of their lives, and were fain to take a tower there; and therefrom sent a letter unto me, ascertaining me what danger they were in, and desiring me to come and assist them, or they were never likely to come thence. Which letter came to me about nine of the clock, and about two o'clock on the same night I came thither with such of my tenants as I had near about me, and found divers fires made, as well within the gates as without; and the said abbot had caused an ox to be killed, with other victuals, and prepared for such


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1535.] of his company as he had there. I used some policy, and came suddenly upon them. Some of them took to the pools and water, and it was so dark that I could not find them. Howbeit I took the abbot and three of his canons, and brought them to the King's castle of Hatton.'

If, however, the appropriation of the jewels led to occasional resistance, another duty which the commissioners were to discharge secured them as often a warm and eager welcome. It was believed that the monastic institutions had furnished an opportunity, in many quarters, for the disposal of inconvenient members of families. Children of both sexes, it was thought, had been forced into abbeys and convents, at an age too young to have allowed them a free choice in the sacrifice of their lives. To all such, therefore, the doors of their prison house were thrown open. On the day of visitation, when the brethren, or the sisterhood, were assembled, the visitors informed everywhere such monks as were under twenty-four, and such nuns as were under twenty-one, that they might go where they pleased. To those among them who preferred to return to the world, a secular dress was given, and forty shillings in money, and they were restored to the full privileges of the laity.

The opportunity so justly offered was passionately embraced. It was attended only with this misfortune, that the line was arbitrarily drawn, and many poor


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324 wretches who found themselves condemned by the accident of a few more days or months of life to perpetual imprisonment, made piteous entreaties for an extension of the terms of freedom. At Fordham, in Cambridgeshire, Dr Legh wrote to Cromwell, 'the religious persons kneeling on their knees, instantly with humble petition desire of God and the King and you, to be dismissed from their religion, saying they live in it contrary to God's law and their consciences; trusting that the King, of his gracious goodness, and you, will set them at liberty out of their bondage, which they are not able to endure, but should fall into desperation, or else run away.' 'It were a deed of charity,' he continued, fresh from the scene where he had witnessed the full misery of their condition, 'that they might live in that kind of living which might be most to the glory of God, the quietness of their consciences, and most to the commonwealth, whosoever hath informed you to the contrary.' Similar expressions of sympathy are frequent in the visitors' letters. Sometimes the poor monks sued directly to the vicar- general, and Cromwell must have received many petitions as strange, as helpless, and as graphic, as this which follows. The writer was a certain Brother Beerley, a Benedictine monk of Pershore, in Worcestershire. It is amusing to find him addressing the vicar-general as his 'most reverend lord


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 work it all together at the fire, pulling it to pieces two or three times before you make it up.

To make Whetstone Cakes.

Take half pound of fine flour, and the same quantity of loaf sugar seered, a pound of caraway seeds dried, the yolk of one egg, the whites of three, a little rose water, with ambergris dissolved in it; mix all well together, and roll it out as thin as a wafer; cut them with a glass, lay them on floured paper, and bake them in a very slow oven.

To make Bean Cakes.

Take an equal weight of fine sugar and blanched almonds cut in long narrow slices; slice some preserved orange, lemon, and citron peel; beat the white of a new laid egg, with a little orange flower water, to a high froth; put as much of the froth into sugar as will just wet it, and with the point of a knife build up your almonds, piling it round as high as you can upon a water; let some ambergris be in your sugar, and bake them after the manner of a manchet.

To make Gum Cakes.

Take gum dragon, let it lie all night in rose water till it is dissolved, have doubled refined sugar beaten and seered, and mix your gum and sugar together; make it up into a paste, then roll some up plan, and some with herbs and flowers; all the paste must be kept separately, the herbs and flowers must be beat small before you make them into paste; but you may use the juice of the flowers and herbs only; sweet jorum,


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1535.] in God.' I preserve the spelling, which, however, will with some difficulty be found intelligible.

'We do nothing seyrch,' says this good brother, 'for the doctryn of Chryst, but all fowloys owr owne sensyaly and plesure. Also most gracyus Lord, there is a secrett thynge in my conchons whych doth move mee to go owt of the relygyon, an yt were never so perfytt, whych no man may know but my gostly fader; the wych I supposs yf a man mothe guge [is] yn other yong persons as in me selfe. But Chryst saye nolite judicare et non judicabimini, therefore y wyll guge my nowne conschons fyrst—the wych fault ye shall know of me heyrafter more largyously—and many other fowll vycys done amonckst relygyus men—not relygyus men, as y thynck they owt not to be cald, but dyssemblars wyth God.

'Now, most gracyus Lord and most worthyst vycytar that ever cam amonckes us, help me owt of thys vayne relygyon, and macke me your servant handmayd and beydman, and save my sowlle, wych shold be lost yf ye helpe yt not—the wych ye may save wyth one word speking—and mayck me wych am nowe nawtt to cum unto grace and goodness.

'Now y wyll ynstrux your Grace sumwatt of relygyus men, and how the Kyng's Gracis commandment is keyp yn puttyng forth of bockys the Beyschatt of Rome's userpt pour. Monckes drynke an bowll after collatyon tyll ten or twelve of the clok, and cum to matyns as dronck as myss—and sum at cardys, sum at dycys, and at tabulles; sum cum to mattyns begenying


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326 at the mydes, and sum wen yt ys almost dun, and wold not cum there so only for boddly punyshment, nothyng for Goddis sayck. Also abbettes, nioiickes, prests, dun lyttyl or nothyng to put owtte of bockys the Beyschatt of Rome's name—for y myself do know yn dyvers bockys where ys name ys, and hys userpt powor upon us.'

In reply to these and similar evidences of the state of the monasteries, it will be easy to say, that in the best ages there were monks impatient of their vows, and abbots negligent of their duties; that human weakness and human wickedness may throw a stain over the noblest institutions; that nothing is proved by collecting instances which may be merely exceptions, and that no evidence is more fallacious than that which rests upon isolated facts.

It is true; and the difficulty is felt as keenly by the accuser who brings forward charges which it is discreditable to have urged, if they cannot be substantiated, as by those who would avail themselves of the easy opening to evade the weight of the indictment. I have to say only, that if the extracts which I have made lead persons disposed to differ with me to examine the documents which are extant upon the subject, they will learn what I have concealed as well as what I have alleged; and I believe that, if they begin the inquiry (as I began it myself) with believing that the religious orders had been over-hardly judged, they will close it with but one


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1535.] desire—that the subject shall never more be mentioned.

Leaving, then, the moral condition in which the visitors found these houses, we will now turn to the regulations which they were directed to enforce for the future. When the investigation at each of the houses had been completed, when the young monks and nuns had been dismissed, the accounts audited, the property examined, and the necessary inquiries had been made into the manners and habits of the establishment; the remaining fraternity were then assembled in the chapter-house, and the commissioners delivered to them their closing directions. No differences were made between the orders. The same language was used everywhere. The Statute of Supremacy was first touched upon; and the injunction was repeated for the detailed observance of it. Certain broad rules of moral obedience were then laid down, to which all 'religious' men without exception were expected to submit.

No monks, thenceforward, were to leave the precincts of the monastery to which they belonged, under any pretext; they were to confine themselves within the walls, to the house, the gardens, and the grounds.

No women were to come within the walls, without license from the King or the visitor; and, to prevent all unpermitted ingress or egress, private doors and posterns were to be walled up. There was, in future,


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, red roses, marigolds, clove gilliflowers, and blue-bottle berries, all clipped from the white; when you have made all your colours ready, have to every one a little rolling-pan and a knife, or else the colours will mix; first lay a white and then a colour, then a white again, for two colours will not do well; so roll them up, and cut them the bigness of a six-pence, but in what form you please, minding that they are rolled very thin.

To make Honeycomb Cakes.

Boil your sugar to a candy height; then put in your flowers, which must be cut; have little papers with four corners ready; drop some of your candy on the papers, take them off when ready, and if they are rightly done they will look full of holes like honeycombs.

To make Lemon Cakes.

Take the best coloured lemons, scrape out the blacks, and grate off the peel clean: put the peel into a strainer, wet what sugar you think will serve, and boil it to a candy height; then take it off and put in the lemon peel; when it boils, take it off, squeeze in a little lemon juice, and drop them on buttered plates or papers; you may put in musk or ambergris if you please.

To make Lemon, Orange, and Flower Cakes.

Take sugar finely seered, and wet it with the juice of orange, or any flowers you fancy; there must be no more juice than will make your paste stiff and thick; set it upon the fire, when it begins to boil; drop it in little cakes, and they will come


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328 to be but one entrance only, by the great foregate; and this was to be diligently watched by a porter. The 'brethren' were to take their meals decently in the common hall. They were not to clamour, as they had been in the habit of doing, 'for any certain, usual, or accustomed portion of meat;' but were to be content with what was set before them, giving thanks to God.

To ensure gravity and decency, one of the brethren, at every refection, was to read aloud a chapter of the Old or New Testament.

The abbot was 'to keep an honest and hospitable table;' and an almoner was to be appointed in each house, to collect the broken meats, and to distribute them among the deserving poor.

Special care was to be taken in this last article, and 'by no means should such alms be given to valiant, mighty, and idle beggars and vagabonds, such as commonly use to resort to such places; which rather as drove beasts and mychers should be driven away and compelled to labour, than in their idleness and lewdness be cherished and maintained, to the great hindrance and damage of the commonweal.'

All other alms and distributions, either prescribed by the statutes of the foundations, or established by the customs of the abbeys, were to be made and given as largely as at any past time.

The abbots were to make no waste of the woods or lands. They were to keep their accounts with an annual audit, faithfully and truly.


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1535.] No fairs nor markets were any more to be held within the precincts.

Every monk was to have a separate bed, and not to have any child or boy lying with him, or otherwise haunting unto him.

The 'brethren' were to occupy themselves in daily reading or other honest and laudable exercises. Especially there was to be every day one general lesson in Holy Scripture, at which every member of the house was bound to be present.

Finally, that they might all understand the meaning of their position in the world, and the intention, which they had so miserably forgotten, of the foundations to which they belonged, the abbot, prior, or president, was every day to explain in English some portion of the rule which they had professed; 'applying the same always to the doctrine of Christ.' The language of the injunctions is either Cromwell's or the King's; and the passage upon this subject is exceedingly beautiful.

'The abbot shall teach them that the said rule, and other their principles of religion (so far as they be laudable), be taken out of Holy Scripture: and he shall shew them the places from whence they be derived: and that their ceremonies and other observances be none other things than as the first letters or principles, and certain introductions to true Christianity: and that true religion is not contained in apparel, manner of going, shaven heads, and such other marks; nor in silence


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 come off presently; scurvygrass done thus is good against the scurvy; if it boils you will spoil it.

To make Violet Cakes.

Beat your sugar, wherein gum hath been steeped, put in the violets and the juice, and so work it well together with seered sugar, and dry them in a stove.

To make Wormwood Cakes.

Take one pound of double refined sugar sifted, mix it with three or four eggs well beat, and drop in as much chemical oil of wormwood as you please, drop them on papers; you may have them of various colours, by pricking them with a pin and filling the holes with the colour; the colours must be kept separate in small gallipots; for red, take a drachm of cochineal, some cream of tartar, and as much alum; tie them up severally in little bits of fine cloth, and put them to steep in a glass of water two or three hours; when you want the colours, press the bags in the water, and mix some of it in a little white of egg and sugar; saffron for the yellow, prepared as the red; for green mix blue with the saffron; for blue, put powder blue in water.

To make a Pound Cake.

Take a pound of butter, beat it in an earthen pan with your hand one way, till it is like a thick cream; then have ready twelve eggs, but half the whites; beat them well, and beat them up with the butter, a pound of flour beat in it, a pound of sugar, and a few caraways; beat it all well


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330 fasting, uprising in the night, singing, and such other kind of ceremonies; but in cleanness of mind, pureness of living, Christ's faith not feigned, and brotherly charity, and true honouring of God in spirit and verity: and that those abovesaid things were instituted and begun, that they being first exercised in these, in process of time might ascend to those as by certain steps—that is to say, to the chief point and end of religion. And therefore, let them be exhorted that they do not continually stick and surcease in such ceremonies and observances, as though they had perfectly fulfilled the chief and outmost of the whole of true religion; but that when they have once passed such things, they should endeavour themselves after higher things, and convert their minds from such external matters to more inward and deeper considerations, as the law of God and Christian religion doth teach and shew: and that they assure not themselves of any reward or commodity by reason of such ceremonies and observances, except they refer all such to Christ, and for his sake observe them.'

Certainly, no Government which intended to make the irregularities of an institution an excuse for destroying it, ever laboured more assiduously to defeat its own objects. Those who most warmly disapprove of the treatment of the monasteries, have so far no reason to complain; and except in the one point of the Papal supremacy, under which, be it remembered, the religious


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 well together for an hour with your hand, or a great wooden spoon; butter a pan and put it in, and then bake it an hour in a quick oven. For change, you may put in a pound of currants, clean washed and picked.

To make Butter Cakes.

Take a dish of butter and beat it with your hands till it is like cream, two pounds of fine sugar beat and sifted, three pounds of flour well dried, and mix the butter with twenty-four eggs, leave out half the whites, and then beat all together for one hour; when you are going to put it into the oven, add a quarter of an ounce of mace and a nutmeg beaten; a little sack and brandy, and seeds or currants, as you please.

To make Rice Cakes.

Take the yolks of sixteen eggs and beat them half an hour with a whisk, put to them three quarters of a pound of loaf sugar beat and sifted fine, and beat it well into the eggs; put in half a pound of the rice, a little orange flower water and brandy, and the rinds of two lemons grated; then beat seven whites with a whisk for an hour, and beat all together for a quarter of an hour, then put them in small hoops, and bake them half an hour in a quick oven.

To make Prussian Cakes.

Dry half a pound of fine flour well, a pound of fine sugar beaten and sifted, seven eggs, and beat the whites and yolks separately, the peels of two lemons grated fine, and the juice of one and an half, and a pound of almonds beat fine with rose water;


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 the whole twenty-four hours in a vessel close stopped; after which draw off one gallon in Balneum Mariæ, and sweeten with fine loaf sugar.

To make a Gallon of Bergamot Water.

Take the outer rind of three bergamots, a gallon of proof spirit, and two quarts of water; draw off one gallon in Balneum Mariæ, and sweeten it with sugar.

To make a Gallon of Jessamine Water.

Take of Spanish jessamine flowers, twelve ounces; essence of Florentine citron, or bergamot, eight drops; fine proof spirit, a gallon; water, two quarts: digest two days in a close vessel, after which draw off one gallon, and sweeten with fine loaf sugar.

To make a Gallon of the Cordial Water of Montpelier.

Take the yellow rinds of two bergamots, or fifty drops of the essence of that fruit; cloves and mace, of each half an ounce; a gallon of proof spirit, and a quart of water: digest two days in a close vessel, draw off a gallon, and sweeten with fine sugar.

To make a Gallon of Father Andrew's Water.

Take of white lily flowers, eight handfuls; orange flowers, four ounces; rose water, a quart; proof spirit, a gallon; water, a quart: draw off a gallon in Balneum Mariæ, and sweeten with fine sugar.

To


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 water; as soon as the whites are beat to a froth put in the yolks, and everything else, except the flour, and beat them together for half an hour; beat in the flour just before you put it into the oven.

To make Bath Cakes.

Take half a pound of butter, and rub it into a pound of flour; add one spoonful of good yeast, warm some cream, and make it a light paste, and set it to the fire to rise; when you make them up, take four ounces of caraway comfits, work part of them in, and stew the rest on the top; form them into round cakes, about the size of a French roll, bake them on sheet tins, and send them in hot for breakfast.

To make Gingerbread Cakes.

Rub one pound of butter into three pounds of flour, one pound of sugar, two ounces of ginger beat fine and sifted, and a large nutmeg grated; then take a pound of treacle, a gill of cream, warm them together, and make up the bread stiff, roll it out, and form it into thin cakes, or cut it round with tea-cup or glass, or make it into nuts, of any form or shape you please; put it on oven plates, and bake it in a slack oven.

To make Cakes of Flowers.

Boil double refined sugar to a candy height, and strew in your flowers and let them boil once up; then with your hand lightly strew in a little double refined sugar sifted, and put it directly into little pans made of card, and pricked full of holes at the bottom; you must set the parts on a cushion, and when they are cold take them out.

To


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 To make a Cake, leaving out either Eggs, Sugar, or Butter.

Make your cake as you do the pound cake, leave out either the sugar, eggs, or butter; but then you must add thick cream instead of the butter; any of the three left out, the cake will be good.

To make Quince Cakes.

Take a pint of syrup of quinces and two quarts of raspberries picked, bruised, and rubbed through a coarse sieve, boil and clarify them together over a gentle fire, and as often as the scum rises skim it off; then add a pound and an half of sugar beat and sifted, and as much more boiled to a candy height, and pour it in hot; boil all up together, take it off the fire, keep it stirring till it is neatly cold; then spread it on plates, and cut it out in cakes of what shape you like, and dry them in a stove.

To make Savory Cakes.

Take an equal weight of eggs and sugar; separate the yolks and whites; put the sugar to the yolks and whites; put the sugar to the yolks, with some lemon peel finely chopped, powder of orange flowers, or a spoonful of the water; beat up this well together, and also the whites, which mix with the yolks, stirring continually, and half as much weight of flour as of eggs; pour it in the vessel it is to be baked in, well rubbed with butter; bake it in a soaking oven about an hour and an half; if it is of a good colour, you may serve it without garnishing, if not, as it may be too brown, or too pale it with white sugar.

To


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 To make Sugar Cakes.

Take three pounds of fine flour, dried well and sifted, add two pounds of loaf sugar beaten and sifted; put in the yolks of four eggs, a little mace, a quarter of a pint of rose water, and, if you chuse, musk or ambergris may be dissolved in your sugar; mix all together, make it up to roll out, then bake them in a quick oven, and sift some sugar on them.

To make Cream Cakes

Sift some double refined sugar, beat the whites of seven or eight egg, shake in as many spoonfuls of the sugar, grate in the rind of a large lemon, drop the froth on a paper, laid on tin, in lumps, at a distance, sift a good deal of sugar over them, set them in a middling oven, the froth will rise, just colour them; you may put raspberry jam, and clap two bottoms together; set them in a cool oven to dry.

To make a Fashion Cake.

Mix a handful of flour with a pint of good cream, half a pound of beef suet, melted and sifted, a quarter of a pound of sugar powder, half a pound of raisins stoned and chopped, dried flowers of orange, a glass of brandy, a little coriander and salt; bake it as all other cakes, about an hour, and glaze or garnish it.

To make Puff Cakes.

Make some fine puff paste, roll it as thin as a crown piece, take a dish of the bigness of the cake you design to make, and place the same over


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 of gaudily dressed Maoris and half-castes are everywhere met with. Evidences of the mixture of race are apparent in the sign-boards. Each English announcement of the trade or profession practised inside, is blazoned also with the Maori equivalent in Roman letters. Owing to the admirable Maori schools, most of the younger natives can now read and write very fairly. Lawyers and land-agents seem to thrive here, judging from the sign-boards. A flaring placard catches my eye, bearing witness to the fact that on Easter Monday, after the sports, there will be a Maori dance, proceedings to conclude with European dances. These mixed dances, from all accounts, are not such as St. Anthony would have patronized.

Under the care of Harry Kerr, one of the very nicest, most efficient, and most good-natured of Jehus it has ever been my good fortune to encounter, we take our departure from the hotel in the sweet, fresh morning, and behind a spanking team of fine, broad-chested, clean-limbed, well-matched horses, in a comfortable American coach hung on leather springs, we merrily rattle through the quiet little town; and, turning the corner, we behold the noble Waikato, spanned by three bridges, surging and foaming between its high banks, which are clad with verdure to the water's edge. The river here is very swift, and really a regal stream. It boils and hisses and bubbles along, with a fierce, impatient swoop. Scooping out a cauldron-like hollow in the rocks here,

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 in impetuous headlong rush upon a jagged point there, now rolling over on itself, and tumbling in unrestrained exuberance among the boulders; and then with a swift dash, spreading its bosom, calm and unruffled to the kiss of the sun, as it leaves the rocky defile, and careers along through the plain. At the mouth of the gorge a wide basin is formed by the junction of a mountain stream; and here a massive "boom" of great logs, chained together, is cast across the river. Within the barrier thus formed, immense quantities of sawn timber and logs are spinning and curling, chafing and fretting, as if anxious to escape from durance and resume their rapid flight down stream.

A strange fodder here takes the place of the lucerne, to which, as a New South Welshman, I am more accustomed. Let our coast farmers take a hint. Along with grasses, turnips are sown. Cattle, horses, and sheep are turned in to eat down the crop, bit by bit, when it has attained a good growth; and all animals alike seem to thrive and get fat on the succulent feed thus provided. When the crop is sufficiently grazed down, a disc harrow is next put through the field, which brings the turnip roots to the surface, and the cattle and sheep are again turned in to regale themselves afresh. A curious instance of adaptation to circumstances is given by the sheep here. They learn in time to paw the earth away from the turnip roots, and actually eat them out of the soil. In the black alluvial plains of New South Wales, too, where wild carrots are a common growth, the

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 sheep in times of drought will with infinite patience and care draw the roots from the soil, and so keep life in their miserable carcases. And similarly with thistle roots.

Over the river on the right, rise a series of terraces, so symmetrically fashioned that it is hard to believe the river alone originated them. These are the far-famed Waikato terraces, formed, so geologists tell us, when all this region was a lake bed. Between are deep gulches, sunken canyons, and ravines, with curious cones thrown in here and there. And over all, at the back, the misty mountains rear their mysterious heads, while the river foams along at our feet. It is a lovely scene. What a river for trout. Harry, however, informs me that the water is so impregnated with minerals that fish will not thrive in these streams. The more's the pity.

Many of these steep conical hills we see, scattered at intervals over the vast champaign, have a gaping chasm on one side, where, during some former fierce cataclysm, the pent up molten lava must have burst the cindery barrier, and rushed, a living torrent of fire, into the deep ravines below. Others bear traces of Maori fortifications, and each has some story of blood and strife associated with it.

A long climb, with steep craggy heights to our left, and the river to the right brings us to the summit of a fern-covered saddle, and far as the eye can reach in front, we look across a great strath or broad valley, all barred and scarred,

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 over the pate, which cut round; then put it on a sheet of paper, or a tin plate; make another round piece of paste in the same manner, cutting it in what figures you please; fill the first abbess either with a marmalade of apricots, or apples, or with a cream of pistachios, and cover it with your abbess cut out into figures; then bake your cake, and when done strew some fine sugar over it, and glaze it with a red hot fire shovel; put it in a dish, and serve it up either hot or cold; if it is filed with cream, serve it up always hot.

To make Sword Knots.

Make a second-best paste, and roll it very thin; cut it in thongs like ribbons, some with a knife, and some with a dented paste cutter, to make the scollop; fold them like a sword knot; wet the paste with eggs, where it should join together; bake them on a baking plate; and when ready to serve, garnish with currant jelly, apricot marmalade, frothed cream, or any thing else.

To make Lisbon Cake.

In order to make this cake, get four or five pounds of fine flour, make a good puff paste, and roll it as thin as a half-crown piece; then put over it a dish of the bigness of the cake you design to make, cut your paste round it, and put it upon a sheet of paper; cut out in the same manner seven or eight abbesses more, cutting one of them into several figures, to be placed on the top of your cake; let them be baked separately, then glaze the abbess cut out into figures, and make your cake as follows: put over one of these besses


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 disrupted, riven, and tumbled about, into ravines, terraces, ridges, and conical peaks, showing what terrific and eccentric forces must have been at work at some former epoch. We bowl rapidly along now, crossing numerous clear brooks, their sparkling current playing amid the vivid green of the watercress, and forming a grateful contrast to the dun bracken and manouka all around. In among the ridges, are tall groups of tree-ferns, with enormous fronds radiating gracefully from their mossy centres. But now, with a cheery halloa to the horses, who neigh and prick their ears responsively, with a crack of the whip and the rattle of hoofs, we pull up at Rose's Hotel, at Oxford; and, laden with dust, we descend, shake ourselves, and are shown into clean cool rooms, where we make plentiful ablutions, and soon enjoy a most appetizing and toothsome repast. We expect from the name to find a pretentious academic town. Not so, however. The traveller in the colonies, soon learns to attach mighty little significance to names. In N.S.W., for instance, Vegetable Creek is a mining centre with sometimes eight or nine thousand inhabitants, while the adjacent township of Dundee, consists of two public-houses, one store, and a few bark-covered sheds, pig-styes, and a post-office.

The town of Oxford, however, at present, merely consists of the hotel. It is a well-ordered, comfortable town. There is no squabbling, because there are no neighbours; and for the same reason, drainage and other municipal works are all as

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 perfect as they can make them now-a-days. For a quiet retreat for an invalid wanting- rest and fresh air, commend me to Oxford. Mr. Rose is a frank, genial, hearty host. He looks as if his food agreed with him, and his beef is the best I have tasted for twenty years.

The next stage from Oxford is a short one, but a toilsome. The road winds upwards through deep cuttings, with great gorges on either side; and by-and-by we halt to change horses at a little collection of huts, on a lonely hillside, while far below, the concealed river splashes and gurgles amid a forest of tree-ferns and undergrowth. Water for the horses is here supplied by a ram-lift from the river below.

The road on ahead is very narrow, and winds along the side of a steep hill. There are two dangers—one, that of falling over the siding down the almost sheer face of the cliff; the other, that of landslips from above. After rain, the resident groom rides daily over the road to see that no earth-fall has taken place during the period between his visits.

What a magnificent view lies here spread out before us! To the left is an immense ravine, the bed of the Waiho river. The sides of the deep valley are clad in all the inexpressible loveliness of the New Zealand bush. What an air of mystery hangs around its deep, dark recesses! How vivid are the varied shades of glossy green, lit up by the passing sunbeam! What a rare radiance shines out, from what was but now a gloomy depth, as

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 a laying of apricot marmalade; over this another abbess with a laying of currant jelly; then another abbess over the last with gooseberry jelly; continue after the same manner to place the rest of your abbesses, putting between them your several layings of preserved raspberries, apple jelly, &c. place on the top your figured and glazed abbess, so that the rest may not be seen: the cake must be glazed with a white, green, and cochineal colour glaze, that it may appear no more than one abbess. Make the glaze thus: beat together in an earthen vessel with a wooden spoon about a pound of powder sugar, the white of two eggs, and the juice of half a lemon; if this mixture proves to be thin, put some more sugar in it; then divide this composition into three parts; in the first put nothing, but leave it white as it is; in the second, put a little cochineal, to make it red; and the third green, with some juice of spinach; glaze the cake from top to bottom, first with a streak of the white composition, then with a streak of the red, and afterwards with a streak of the green; following the same order till your cake is entirely glazed; dry the icing, by putting the cake for a little while in a warm oven, or before the fire, turning it round pretty often; then lay it on a dish and serve it up; it may be made as small or as large as you please.

To make a Cake in the Form of a Snail.

Get some puff paste and cream made after the same manner as has been before directed; it may be made either white or green; spread your paste the


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 the rapid clouds flit past, and let the sunshafts dart far into the nooks, where the most exquisite forms of fern life are "wasting their sweetness." The defile here is 830 feet deep from where the coach passes, and on the other side of the narrow neck of land over which we roll, another equally deep and equally lovely valley spreads its beauties before our admiring eyes.

Then we enter the hoary, silent bush, and for twelve miles we drive through a perfect avenue of delights. Here is the giant pittosperum: there the tall totarah. Multitudes of ratas, having coiled round some fated giant of the forest, with their Laocoon-like embrace, now rear aloft their bloated girth; and all around are ferns, creepers, llianas, orchids, trailing drapery, exquisite mosses, and all the bewildering beauty of the indescribable bush.

For nearly two hours, we wend our entranced way through this realm of enchantment. Every revolution of the silent wheels over the soft, yielding, but springy forest-road, reveals some fresh charm, some rarer vision of sylvan beauty. And yet it is very still. No sound of bird, no ring of axe here. All is still, as if under a spell—and insensibly we become hushed and almost awed, as we look up to the giant height of the mossy pines and totaras, or peer into the shadowy arcades where exquisite ferns and creepers trail their leafy luxuriance over the rotting tree-trunks, as if to hide the evidences of decay beneath their living mantle of velvety green.

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 Presently the track widens and the forest gets thinner. We round a rocky bluff, and there—before us, far below, in the distance—shimmering through the tree-boles as if the azure vault had fallen to earth, we get our first glimpse of Rotorua.

Mokoia Island in the centre, white cliffs on the further side, faint curling cloudlets of steam on the hither shore. There is a general long-drawn sigh, and then exclamations of pleasure, delight, and surprise burst from every lip.

We receive a hearty, noisy greeting from a cartload of merry Maoris as they drive past, and very shortly we rattle across the bridge over the hot steaming creek, and find ourselves at friend Kelly's Palace Hotel, in far-famed Ohinemutu.

Steam everywhere, and an all-pervading sulphurous stench, apprise us very forcibly that we are now in the hot lake country. After a luxurious half-hour spent in the warm natural bath attached to the hotel, we take a languid stroll down by the beach, and survey the native settlement. The evening meal—potatoes and whitebait—is being cooked. The sound of incessant ebullition is at first almost awe inspiring. One realizes what a thin crust alone intervenes between one's shoe soles and the diabolical seething cauldron beneath. Naked children are bathing in a deep pool by the lake. Culinary matrons, gaudily dressed of course, squat and gossip round the steaming, sputtering holes, in which their viands are being cooked, and

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 the length of one or two yards, of the breadth of four or six fingers, and about the thickness of two crown pieces; put your cream in the middle of the whole length of it, and close the paste so that your cream may not run out, and make it in the shape of a sausage; then put it on paper well buttered, turning it round to imitate the form of a small, and rub it with beaten eggs; bake it in a moderate oven, and glaze it.

To make white Loaves.

Take double refined sugar, a little musk, and ambergris, wet them with the white of an egg, beaten to a froth, to the thickness of a paste; when beaten and tempered well together with a wooden spoon, take as much as a filbert, made up and cut round the middle like a loaf; put them in the oven upon papers, taking care it be not too hot, for they must be perfectly white, only a little coloured at the bottom of the sugar; the longer they are beaten with the back of the spoon the better.

To make common Biscuits.

Beat up six eggs, with a spoonful of rose water, and a spoonful of sack; then add a pound of fine powdered sugar, and a pound of flour; mix these into the eggs by degrees, with an ounce of coriander seeds; shape them on white thin paper or tin moulds, in any form you please. Beat the white of an egg, and with a feather rub it over, and dust some fine sugar over them. Set them in an oven moderately heated, till they rise and come to a good colour; and if you have no


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 beguile the time by desperate pulls at black, evil-smelling cutty-pipes. To a tattooed group sitting round the great council-hall an English interpreter is retailing the items of interest from a recentlyarrived newspaper. What a contrast is here? The great whare is carved with all sorts of hideous, grotesque images. Surely, even in the wildest delirium, or the most dire nightmare, we've never seen such outrageous effigies. Surmounting a post used as a flagstaff, is a goggle-eyed monstrosity, with gaping jaws and lolling blood-red tongue; while close by, out nearer the point which forms the burial-place of the tribe, and was formerly a fortified pah, stands a neat little English church, with a pathway of shining white shells; and one's thoughts cannot help reverting to the stories of strife and treachery, and cannibalism, and all the horrors of pagan cruelty, now happily banished for ever before the gentle, loving message of the Cross.

A long-drawn, wailing, dirge-like cry proceeds from one inclosure. Looking in we see a company of women, seated in rows beside a tent, crooning and keening with a strangely weird inflection; and peering further, we are soon able to discover the cause. Beneath the canvas lies a figure draped in white so stiff, so rigid. No motion in those stiff, extended limbs. An old chief, weeping copious tears, sits beside his dead son, patting the poor unconscious corpse, with a curiously pathetic tenderness. The old woman who officiates as chief mourner, waves a fan

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 and forward over the poor dead face; and as the "keen" rises and falls with its wailing cadences, we reverently uncover in the presence of the dead, and recognize the common tie of humanity, in the grief that comes to all alike.

Next morning (Good Friday) there was a native service in the little church. One buxom lass, in garments of rainbow hue, accosts us, wanting "change for a shilling."

"What for?" we asked.

"Put sikeepence in plate," she said; "shillin' too much."

Artless maid! Another one, more mercenary still, unblushingly begged for the sixpence itself for the same sacred purpose. No doubt she had heard of "spoiling the Egyptians."

I am reminded by this, of a famous old Calcutta merchant who was no less noted for his great wealth, than for his niggardliness. Coming out of church one day, a merry wag, seeing the rupee for the plate, ostentatiously held between the finger and thumb of the merchant, and wishing to test him, tapped him on the shoulder and whispered,—

"I say, S—, can ye lend me a rupee for the plate?"

"Ou aye," readily responded S—.

Then second thoughts having seemingly intervened, he muttered,—

"It's a' richt, I'll pit it in for ye," which he did, but my friend narrowly watched him, and saw that he only put in one rupee for the two. Old S— doubtless thought the rupee would be credited in the celestial treasury as his own offering, yet

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 nevertheless he sent his Durwan, next morning, to demand repayment from my waggish friend. Old S— would have possibly found his match in our simple Maori maiden.

The "tangi," as the funeral feast and ceremony is called, was now in full swing. The weeping and wailing were even more demonstrative than that of the day previous; but we were told that the evening would be wound up with a general gorge, and possibly a drunken spree.

In the church the men sat on one side and the women on the other. The singing was pleasing, but peculiar. The strains reminded me somewhat of India. We went all through the neglected graveyard. We peeped into many of the little pent-house receptacles for the dead, and saw coffins both big and small, and then after a glorious bath in the Madame Rachel Fountain down at Sulphur Point, we lunched, and started for Wairoa.

On this side, the lake is bordered by a great flat plain, and at Sulphur Point—as it is called—lies the Government township. The only buildings at present are—the Government baths, the post and telegraph office, a spacious empty hospital, and doctor's and attendants' quarters. The baths are well arranged, capitally managed, and every comfort is provided in the shape of towels, shower-bath, and all the usual accessories of a modern hydropathic establishment. During our stay we tried the temper of all the baths. We found the Priest's bath the warmest and most relaxing, but for pure unalloyed Sybaritic

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 no stove to dry them in, put them into the oven at night, and let them stand till morning.

To make Ratifia Biscuits.

Take four ounces of bitter almonds, blanch and beat them as fine as you can; in beating them, put in the whites of four eggs, one at a time, and mix it up with sifted sugar to a light paste; roll the cakes, and lay them on wafer paper, or tin plates; make the paste so light as to take it up with a spoon; then bake them in a quick oven.

To make Sugar Biscuits, a Cheap Way.

Take one pound of fine flour, one pound of powder sugar, a few almonds blanches and pounded; mix these with six spoonfuls of rose water, and the yolks and whites of eight eggs beat a full flour; when well mixed, put it into small tin pans of various forms, and bake them only with the heat of the oven after the batch is drawn, and stop the oven very close

To make Savoy Biscuits.

Take eight eggs, separate the whites from the yolks, and beat the whites till they are very high; then put your yolks in with a pound of sugar, beat this for a quarter of an hour, and when the oven is ready,put in one pound of fine flour, and stir it till it is well mixed; lay the biscuits upon the paper and ice cream, only taking care the oven is hot enough to bake them speedily.

Another Way.

Take twelve eggs, leave out half the whites, beat them up with a small whisk, put in two or three


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 the Madame Rachel takes the palm. The water is alkaline, and makes the skin feel velvety soft; and, in short, the sensations are simply perfectly pleasurable.

On the margin of the plain proceeding towards Wairoa, at the base of a burnt cindery-looking pile of scarped cliffs, we see great gouts and bursts of steam escaping from various centres of activity, and a white cloud rests over an open space, which, as the wind ever and anon lifts the vapoury veil, is found to contain a village, consisting of a few whares and huts, with groups of natives moving to and fro.

This is the Geyser village of Whackarewarewa—pronounced Whack-a-reewa-reewa. Crossing a high wooden bridge, which spans a rapid noisy stream, we enter the village. The first man we meet is a tall native attired in the garb of a priest, with rosary and crucifix round his neck, and he affably returns our salutation. In some gardens, bunches of home grown tobacco are hanging to dry under a thatch of raupo. Behind this hut a huge dead pig is strung up. It needs little hanging, as, judging from certain sensations, we can certify that it is high enough already. Peeping into this zinc-plate-covered larder, we find a collection of scraps that would make a beggar turn green; and a great gory boar's head, black and nasty-looking, stares at us with lack-lustre eyes from the top of a pile of potatoes. Verily the Maoris are not dainty feeders, but of this anon. We have to enter our names in a book, and submit

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 to a mild extortion of sundry small coins, and then a motley cavalcade of children, tattooed old men, women with infants astride their backs, laughing girls, and begging half-breeds, escort us to see the wonders of the place.

What a scene of desolate grandeur! The background of limestone cliffs, with great white seams and landslips, which look like the marks of old wounds. Beneath and around a perfect vortex of most malevolent activity and boiling confusion. Sputtering pot-holes here, spouting geysers there. Roaring steam escapes, shrill, whistling fissures. Hoarse, bellowing fog-horns everywhere. On this side, fierce ebullition; on that, a gentle sputtering and simmering. Here a noiseless steaming, and there a blast as if Apollyon were bad with catarrh, and were blowing his nose in a rage; and over all, the unmistakable odour which popular legend has ever attributed to the atmosphere of the infernal regions. The presence of sulphur is further fully betokened by the beautiful yellow efflorescence and little caverns of orange crystals round most of the holes.

Here is the great Geyser itself—one of the most active in this district of incessant volcanic action. Great swelling volumes of boiling water rush up fiercely in hissing hot columns. These plash and tumble madly back, and are again shot forth, and billow over a white encrusted face of fretted rock, into a hole of mysterious depth; and as the steam is ever and anon wafted aside, the intense blue of the unfathomed depth is seen like a sapphire set in an encrustation of whitest marble.

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 three spoonfuls of rose or orange flower water, and, as your beat it up, strew in a pound of double refined sugar well beat and finely sifted; when the eggs and sugar are as thick and white as cream, take pound and two ounces of the finest flour that is dried, and mix with it; then lay it in long cakes, and bake them in a cool oven.

To make Naples Biscuits.

Put three quarters of a pound of very fine flour to a pound of fine sugar sifted; sift it three times, then add six eggs well beat, and a spoonful or rose water; when the oven is almost hot, make them, but take care that they are made up too wet.

To make Sponge Biscuits.

Beat the yolks of twelve eggs for half an hour, then put in a pound and an half of fine sugar beat and sifted, whisk it well till you see it rise in bubbles, them beat the whites to a strong froth, and whisk them well with the sugar and yolks; beat in a pound of flour, with the rind of two lemons grated, butter your tin mould, put them in, and sift fine powder sugar over them; put them in a hot oven, but do not stop the mouth of it at first; they will take half an hour baking.

To make Spanish Biscuits.

Beat the yolk of eight eggs for half an hour, then beat in eight spoonfuls of fine sugar, beat the whites to a strong froth, then beat them well with your yolks and sugar for half an hour; put in four spoonfuls of fines flour, and a little lemon peel