Recipes for the million

HELLEBORE (BLACK), or Christmas Rose. — This plant flowers from December to February, according to the weather, and bears a handsome white blossom tinged with pink. It requires a light, fresh loam soil and is propagated by division of the root. It should not be disturbed too often. It may also be grown from seed sown as soon as it is ripe. The plants thus produced will flower in their third year. It is usual to set them at the foot of an east wall, as in that position their flowers escape damage from severe south-west storms. HEPATIC AS. — These charming spring plants, whose flowers appear before the leaves, are universally admired. There are both single and double varieties. The former are generally grown from seed, sown directly it is ripe. As this continues green for some time after it reaches maturity it is necessary to watch it closely, as it falls with the slightest touch. The double varieties are increased by division of the stools, but they do not like to be disturbed too often. They should be planted in a light loam soil, and occupy a half-shady position, where they will not be too dry. It is advisable to cut away the dead leaves at the end of December, so that the flowers may have full opportunity of displaying themselves. HERB BEER. — Boil for one hour In five gallons of water two ounces of dandelion leaves, five ounces of sliced ginger root, and half an ounce of hops ; strain, and add three pounds of brown sugar, and two ounces of Spanish juice. Ferment for twenty-four hours, and bottle for use. Nettles, balm, and other herbs may be used instead of dandelion. HERB MEDICINE, To Preserve. — If the bottles are corked tightly while the medicine is still quite warm it will keep an indefinite time. HERBS, To Propagate. — Parsley and fennel are best raised from seed ; sage, rue, and rosemary from slips ; marjoram, thyme, basil, and balm by division of the roots. HERRINGS (FRESH), To Bake. Remove the heads and guts, cut off the tails, and lay them in a dish ; sprinkle with pepper and salt, and strew over them some finely chopped garlic, parsley, and thyme ; cover them with vinegar, add a bay leaf, tie them over, and bake in a slow oven for one hour. They make a very agreeable dish either hot or cold. HERRINGS (FRESH), To Boil. — Wash them well and wipe them with a cloth dipped in vinegar ; pass the tails through the gills and put them into boiling water with a little salt ; boil gently for ten or twelve minutes ; garnish with parsley, and serve with melted butter, to which has been added a tablespoonful of chili vinegar and the same quantity of ketchup. HERRINGS (FRESH), To Broil. — Soak the fish for ten minutes in vinegar and water, to which has been added a little salt ; then rub the gridiron with suet to prevent them sticking, and broil over a clear fire. Garnish the dish with parsley, and serve with lemon juice. HERRINGS (FRESH), To Fry. — Slice some onions and fry them ; when done cover them up and put over a saucepan of boiling water. Put the fish on to fry, and when done serve in the middle of a dish with the onions placed round. Those who are very partial to the taste of onion fry the vegetable and fish together.