SATURDAY NIGHT.

Archbishop of Canterbury, the Bishop of London, a great number of councillors of state, officers of the crown, and gentlemen, who waited the Queen's coming out, which she did from her own apartment when it was time to go to prayers, attended in the following

manner:

"First went Gentlemen, Barons, Earls, Knights of the Garter, all richly dressed, and bare headed next came the Chancellor, bearing the seals in a red silk purse, between two; one of which carried the royal sceptre, the other the sword of state, in a red scabbard, studded with golden fleurs-de-lis, the point upwards; next came the Queen, in the sixty-fifth year of her age, as we were told, very majestic; her face oblong, fair, but wrinkled; her eyes small, but black and pleasant; her nose a little hooked; her lips narrow, and her teeth black (a defect the English seem subject to from their too great use of sugar), she had in her ears two pearls, with very rich drops; she wore false hair, and that red; upon her head a small crown reported to be made of some of the gold of the celebrated Lunebourg table; her bosom was uncovered, as all the English ladies have it, till they marry, and she had on a necklace of exceeding fine jewels; her hands were small, her fingers long, and her stature neither tall nor low; her air was stately, her manner of speaking mild and obliging.

:

That day she was dressed in white
silk, bordered with pearls of the size of
beans, and over it a mantle of black
silk, shot with silver threads; her train
was very long, the end of it borne by a
marchioness instead of a chain, she
had an oblong collar of gold and jewels.
As she went along in all this state and
magnificence, she spoke very gra-
ciously, first to one, then to another,
whether foreign ministers or those
who attended for different reasons, in
English, French, and Italian; for,
besides being well skilled in Greek,
Latin, and the languages I mention-
ed, she is mistress of Spanish, Scotch,
and Dutch: whoever speaks to her,
it is kneeling; now and then she
raises some with her hand. While we
were there, W. Slanata, a Bohemian
Baron, had letters to present to her;
and she, after pulling off her glove,
gave him her right hand to kiss, spark-

ling with rings and jewels, a mark of
particular favour. Wherever she turn-
ed her face, as she was going along,
every body fell down on their knees +.
The ladies of the court followed next
to her, very handsome and well-shaped,
and for the most part dressed in white.
She was guarded on each side by the
In the ante-
gentlemen pensioners, fifty in number,
with gilt battle axes.
chapel, next the hall, where we were,
petitions were presented to her, and she
received them most graciously, which
occasioned the acclamation of, "Long
live Queen Elizabeth!" She answered
it with "I thank you, my good
people." In the chapel was excellent
music; as soon as it and the service
was over, which scarce exceeded half
an hour, the Queen returned in the
same state and order, and prepared to
go to dinner. But, while she was still
at prayer, we saw her table set out
with the following solemnity :-

"A gentleman entered the room
bearing a rod, and along with him
another, who had a table cloth, which,
after they had both kneeled three times,
with the utmost veneration, he spread
upon the table; and, after kneeling
again, they both retired. Then came
two others, one with the rod again, the
other with a salt-cellar and a plate of
bread: when they had kneeled, as the
others had done, and placed what was
brought upon the table, they too re-
tired with the same ceremonies per-
formed by the first. At last came an
unmarried lady (we were told she was
a countess), and along with her a
married one, bearing a tasting knife;
the former was dressed in white silk,
who, when she had prostrated herself
three times, in the most graceful man-
ner, approached the table, and rubbed
the plates with bread and salt, with as
much awe as if the Queen had been pre-
sent.

When they had waited there a little while, the yeomen of the guard entered, bareheaded, clothed in scarlet, with a golden rose upon their backs, bringing in at each turn a course of twenty four dishes, served in plate, most of it gilt. These dishes were received by a gentleman in the same order they were brought, and placed

+ Her father had been treated with the same

deference. It is mentioned by Fox, in his Acts went to apprehend Queen Catherine Parr, he of Monuments, that when the Lord Chancellor spoke to the King on his knees. King James I. • Át this distance of time it is difficult to say suffered his courtiers to omit it-Bacon's what this was,

Papers, ii. 26.

upon the table, while the lady-taster gave to each of the guard a mouthful to eat of the particular dish he had brought in, for fear of poison. During the time that this guard, which consists of the tallest and stoutest men that can be found in England, being carefully selected for this purpose, were bringing dinner, twelve trumpets and two kettle-drums made the hall ring for half an hour together. At the end of this ceremonial a number of unmarried ladies appeared, who, with particular solemnity, lifted the meat off the table, and conveyed it into the Queen's inner and more private chamber, where, after she had chosen for herself, the rest goes to the ladies of the court.

"The Queen dines and sups alone, with very few attendants; and it is very seldom that any body, foreigner or native, is admitted at that time; and then only at the intercession of somebody in power."

THE HOUSEWIFE.

No. V.

CURE FOR THE RHEUMATISM.

Take cucumbers, when full grown, and put them into a pot with a little salt; then put the pot over a slow fire, where it should remain for about an hour, then take the cucumbers and press them, the juice of which must be put in bottles, corked up tight, and placed in the cellar, where they should remain for about a week, then wet a flannel rag with the liquid, and apply it to the parts affected.

ON THE BREWING OF ALE

the

The first matter of importance to be observed, is the proper choice of malt and hops. The former should be pale, yet soundly dried, tender to bite, free markably sweet to the taste. The from any flinty or hard parts, and rehops that are in high estimation, are those Kent pockets which have the black horse upon them. The Worfor their delightful flavour, and great cester hops are also much approved of tendency to cause the ale to be early fine and bright.-Next comes utensils, which should be always kept in a pure, clean, and sweet state, as well as the casks; the management of which will be treated on separately. The mash tun should have a false bottom, perforated with small holes, made wide on that side next to the bottom of the mash tun, by the means of hot irons, made for the purpose, in the shape of a cone. By this means, the malt will be the more freely mashed up, and the wort run off in less than half the time; and the false bottom raised from the mash tun bottom about an inch. The cock, or spiggot, belonging to the mash tun, must be put through the bottom, and the mash tun sufficiently elevated for the under back to stand under it, observing to leave room enough to lade or pump the wort out. When you mash, let the water, (or as the brewers call it, liquor) be put in first, and reduced to 166 degrees of heat; but if the malt be old made, then four degrees higher; stir the malt well as you pour it into the mash tun, and mash for nearly half an hour, then cover over the surface with a little of the spare ground malt. In two hours after you have done mashing, you will let off, and when nearly done running, dash a little hot water over the goods or grains, for the purpose of taking off the excessive sweetness before you mash again. By this time, you will have your second mashing water ready, which should be at about 175 degrees. Mash well up the second mash for a quarter of an hour, and let it stand on the goods three quarters, before you let off; catch a pail full or two of the first runnings of the wort from each mash, and dash it over the top of the goods, observing to stop the cock for about five minutes, that the wort may run off more clear. The third mashing water should be about 170 degrees, and you may either mash

up the grains or not, but I recommend

SONNET TO THE MOON.

How cold, yet beautiful, thou lookest

down

From thy thron'd height of blue, thou soft-eyed queen

Of Heaven in all its glory; thy pure

crown

Rivals an angel's diadem,-thy mien Is like the smile, sad suffering, yet

serene,

Of virtue in affliction. O! fair moon, Thou holy traveller o'er this night-calm

scene,

the latter, and let off when conve- THE MUSES' WILD WREATH. nient. This last mash may be either for Table Beer, or to make up a second boiling for the ale, if your copper is not large enough to boil all at once. If a private family brews only a small quantity, the yeast may be put to at a few degrees higher temperature. Boil the first wort two hours and a half, and if you have a second strong wort, boil it one hour and a half; or if for table beer, the same length of time; cool your wort as quick as possible, especially in hot weather, and put it to the yeast at 70 degrees; and in hot weather a little lower if possible*. Do not put more than four ounces of good fresh yeast to a bushel of malt; but if for very strong ale, a little less will be more proper. I recommend a little of the first wort to be put to the yeast at an early period, and in a warm state, by way of getting the fermentation forward, and that the whole may be ready to act with vigour, soon after it is put together. Take care that there is as great a space in your working round left vacant, as what is occupied with the wort, that it may not be chequered in fermentation; but if your tub or round is too small, you had better have a broad hoop made to fix occasionally on the top. Keep the round closed till the yeast has risen a good

Thou look'st more lovely than the god of noon,

Phoebus, when lower'd in roses, as I

gaze

Upon thy mild and melancholy face. Thou peerless shining planet! orb of grace!

Such high superior feelings thou dost raise,

That this wide drousy earth seems lost,

and those

Look'st like some sainted sphere, where pure bless'd spirits go.

SONNET,

ENORT.

height, when the cover may be removed, WRITTEN ON THAT MOST EXCELLent ex

or partly closed. You will observe a dark-coloured kind of yeast form round

AMPLE OF HOUSEKEEPING, MISTRESS
NICELY.

tion,

the edge and centre of the surface of She was a woman peerlees in her stathe tun, in the early part of fermentation, which must be carefully taken off, or the colour of the yeast will be spoiled, and a risk of injuring the flavour of the ale. The ale will be ready to cleanse or tun in about seventeen or eighteen hours from the time of the yeast being put to. A little of the raw wort should be saved to mix in the ale, when nearly ready to tun, before which, I recommend about half the top yeast to be taken off, and the tun gently roused immediately before tunning.

[To be continued.]

To boil the strong wort at two boilings, is an act of economy, though attended with more

trouble, the saccharine remaining in the hops

from the first boiling, is by this means saved.

Whence in my castle of imagination,
She bides for evermore, the dainty

But while I've watch'd thee hour by And frailest of the hopes that perish,

We ought not, like the spider, to spin a flimsy web wholly from our own magazine; but, like the bec, visit every store, and cull the most useful and the best."-GREGORY.