Boil new milk; stir flour thoroughly into some cold milk in a bowl, and pour it into the kettle while the milk is boiling:  let it all boil six or eight minutes.  Some people like it thicker than others; I should think three large spoonfuls of flour to a quart of milk was about right.  It should always be seasoned with salt; and if the patient likes, loaf sugar and nutmeg may be put in.  In cases of fever, little salt or spice should be put into any nourishment; but in cases of dysentery, salt and nutmeg may be used freely:  in such cases too, more flour should be put in porridge, and it should be boiled very thoroughly indeed.

STEWED PRUNES.

Stew them very gently in a small quantity of water, till the stones slip out.  Physicians consider them safe nourishment in fevers.

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VEGETABLES.

Parsnips should be kept down cellar, covered up in sand, entirely excluded from the air.  They are good only in the spring.

Cabbages put into a hole in the ground will keep well during the winter, and be hard, fresh, and sweet, in the spring.  Many farmers keep potatoes in the same way.

Onions should be kept very dry, and never carried into the cellar except in severe weather, when there is danger of their freezing.  By no means let them be in the cellar after March; they will sprout and spoil.  Potatoes should likewise be carefully looked to in the spring, and the sprouts broken off.  The cellar is the best place for them, because they are injured by wilting; but sprout them carefully, if you want to keep them.  They never sprout but three times; therefore, after you have sprouted them three times, they will trouble you no more.

Squashes should never be kept down cellar when it is possible to prevent it.  Dampness injures them.  If intense cold makes it necessary to put them there, bring them up as soon as possible, and keep them in some dry, warm place.

Cabbages need to be boiled an hour; beets an hour and a half.  The lower part of a squash should be boiled half an hour; the neck pieces fifteen or twenty minutes longer.  Parsnips should boil an hour, or an hour and a quarter, according to size.  New potatoes should boil fifteen or twenty minutes; three quarters of an hour, or an hour, is not too much for large, old potatoes; common-sized ones, half an hour.  In the spring, it is a good plan to cut off a slice from the seed end of potatoes before you cook them.  The seed end is opposite to that which grew upon the vine; the place where the vine was broken off may be easily distinguished.  By a provision of nature, the seed end becomes watery in the spring; and, unless cut off, it is apt to injure the potato.  If you wish to have potatoes mealy, do not let them stop boiling for an instant; and when they are done, turn the water off, and let them steam for ten or twelve minutes over the fire.  See they don’t stay long enough to burn to the kettle.  In Canada, they cut the skin all off, and put them in pans, to be cooked over a stove, by steam.  Those who have eaten them, say they are mealy and white, looking like large snow-balls when brought upon the table.