is much fuperior to our filtering ftones, or other methods by defcent, in which, in time, particles of the ftone, or the finer fand, make a paffage along with the water.

"They make two wells, from five to ten feet, or any depth, at a fmall diftance, which have a communication at bottom. The feparation must be of clay well beaten, or of other fubftances impervious to water. The two wells are then filled with fand and gravel. The opening of that into which the water to be filtered is to run, must be fomewhat higher than that into which the water is to afcend, and this must not have fand quite up to its brim, that there may be room for the filtered water, or it may, by a spout, run into a veffel placed for that purpose. The greater the difference is between the height of the two wells, the fafter the water will filter; but the lefs it is the better, provided a fufficient quantity of water be fupplied by it.

"This may be practifed in a cask, tub, jar, or other veffel. The water may be conveyed to the bottom by a pipe, the lower end having a fpunge in it, or the pipe may be filled with coarse fand.

"It is evident that all fuch particles, which by their gravity are carried down in filtration by defcent, will not rife with the water in filtration by afcenfion. This might be practifed on board fhips at little expence.

"The Arabians and the Turks have a preparation of milk, which has fimilar qualities to the kumifs of the Kalmuks: by the firft it is called leban, by the Turks

yaourt.

"To make it, they put to new milk made hot over the fire fome old leban (or yaourt). In a few hours, more or lefs, according to the temperature of the air, it be comes curdled of an uniform confiftence, and a most pleasant acid; the cream is in great part separated, leaving the curd light and femitranfparent. The whey is much lefs fubject to feparate than is curds made with rennet with us, for the purpose of making cheese.

"Yaourt has this fingular quality, that left to ftand it becomes daily fourer, and at laft dries, with out having entered into the putrid fermentation. In this ftate it is preferved in bags, and in appearance resembles preffed curds after they have been broken by the hand. This dry yaourt, mixed with water, becomes a fine cooling food or drink, of excellent fervice in fevers of the inflammatory or putrid kind. It seems to have none of thofe qualities which make miik improper in fevers. Fresh yaourt is a great article of food among the natives, and Europeans foon be come fond of it.

"No other acid will make the fame kind of curd: all that have been tried, after the acid fermentation is over, become putrid. In Ruffia they put their milk in pots in an oven, and let it ftand till it becomes four, and this they ufe as an article of food in that ftate, or make cheefe of it, but it has none of the qualities of yaourt, though, when it is new, it has much of the tafte. Perhaps new milk curdled with four milk, and that again used as a ferment, and the fame process continued, might, in time, acquire the qualities of yaourt,

which never can be made in Turkey without fome old yaourt.

"They give no rational account how it was first made; fome of them told me an angel taught Abraham how to make it, and others, that an angel brought a pot of it to Hagar, which was the firft yaourt (or leban).

"It merits attention as a delicious article of food, and as a medicine."

"The butter, which is moftly ufed in Conftantinople, comes from the Crim and the Kuban. They do not falt it, but melt it in large copper pans over a very flow fire, and fcum off what rifes; it will then preferve fweet a long time if the butter was fresh when it was melted. We preserve butter most ly by falting. I have had butter, which when fresh was melted and fcummed in the Tartar manner, and then falted in our manner, which kept two years good and fine tafted. Wathing does not fo effectually free butter from the curd and buttermilk, which it is neceffary to do, in order to preferve it, as boiling or melting; when then falt is added to prevent the pure butyrous part from growing rancid, we certainly have the best process for preferving butter. The melting or boiling, if done with care, does not difcolour or injure the tafte.

"To the lovers of coffee, a few remarks on the Turkish manner of making it, in the best way, may not be unacceptable.

Coffee, to be good, muft either be ground to an almost impalpable powder, or it must be pounded as the Turks do, in an iron mortar, with a heavy pestle. The Turks first put the coffee dry into the coffee-pot, and fet it over a very flow fire, or embers, till it is warm, and fends forth a fragrant

fmell, shaking it often; then from another pot they pour on it boiling, water (or rather water in which the grounds of the last made coffee had been boiled, and fet to become clear); they then hold it a little longer over the fire, till there is on its top a white froth like cream, but it must not boil, but only rise gently; it is then poured backwards and forwards two or three times, from one pot into another, and it foon becomes clear; they, however, often drink it quite thick. Some put in a spoonfull of cold water to make it clear fooner, or lay a cloth dipt in cold water on the top of the pot.

"The reafon why our Weft India coffee is not so good as the Yemen coffee is, that on account of the climate it is never fuffered to hang on the trees till it is perfectly ripe; and in the voyage it acquires a tafte from the bad air in the hold of the fhip. This may be reme died in Italy, by expofing it to the fun two or three months with us, boiling water fhould be poured on it, and let to ftand till it is cold, then it must be washed with other cold water, and, lastly, dried in an oven. Thus prepared, it will be nearly as good as the beft Turkey coffee. It should be roafted in an open carthen or iron pan, and the flower it is roafted the better. often as it crackles it must be taken off the fire. The Turks often roast in in a baker's oven while it is heating.

As

"The prefervation of yeast having been a fubject of much refearch in this country, the following particulars may perhaps deserve attention. On the coaft of Perfia my bread was made, in the English manner, of good wheat flower, and with the yeaft generally used there. It is thus prepared: take a small

tea

tea-cup or wine-glafs full of split or bruifed peafe, pour on it a pint of boiling water, and fet the whole in a veffel all night on the hearth, or any other warm place; the water will have a froth on its top next morning, and will be good yeaft.

In this cold climate, efpecially at à cold feafon, it fhould ftand longer to ferment, perhaps twenty-four or forty-eight hours. The above quantity made me as much bread as two fixpenny loaves, the quality of which was very good and light."

POETRY.