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 making soup. On going into one cottage I tasted some that was decidely nice, and in a neighbour's, the sort of soup, that was essentially nasty. Now, the only difference, I was assured, was that the first was made from snow and the other from hard water. No doubt the virtues of soft water in making soup are well known to all cooks, but they may not be to every labourer's wife, and I would remark that I think we have strong prejudices against soups and broths, in which the Scotch so much excel, which may possibly arise from our inferior method of preparing them." THE END.