Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/473

447&#93; PUD wood at one time; and, by employ- ing his medlcntion (S.^e Caxker), the wonnds will henl without causing any more blemishes in the tree than thosi to which it was subjeft, at the time when the branch was separated. If such free, however, be verv old, and much incumbered with useless wood, it will be proper to cut off all decayed, rotten, or blig'ited branches, previously to the (opera- tion; and to rub them with the preparation above alluded to, with a view to exclude the cold winds : — lastly, JNIr, B. observes, that the rest may be left " to t!ie dis- cretion of each person, who will soon see how much is nec-essary ; self-convi(3:ion being ihebest sciiuol for improvement." If forest-trees have attained a large size, it will be most advisable not to prune them, unless it be ab- solateiy requisite; and, even in s'.ich case, verv few lar'::;e branches ought to be taken off. Small shoots must be lopped closely, smoothly, and in an oblique diredion ; but extf-nsive arms should be cut off at the distance of three or four inches from the stem. The branches of crooked trees must be separated at the curve, sloping upwards ; and one of the most vigorous branches (rained, for the purpose of raising a new stein : if, on the contrary, the tree be {np-heary, it will be neces- sary to ihhi the boughs that proceed from the main branches. — And, if the former continue to grow out of the sides, and the top be unable to support its ov/n weight, such bouglis as have appeared in the spring, ought to be closely pruned immcdiatelv after JMidsummer. PUDDING, a wellknowndish, frequently found at the tables of «ur English readers. PUF [447 The most v/holesome di.-,hes of this nature, are doubtless those mad3 of bread, milk, and eggs,' and wiiich are known under ths uaim of I'rcad-puddings. Next ta these, are such" as are prepared by mixing a small proportion of suet, or oth:;r animal fat, with tlour, eggs, and milk. Thewholemustbe care- full}'^ incorporated, and boiled three hours or longer, according to its size, before it is carried to the table. A palatable dish may be obtain- ed, by boiling half a pound of pota- toes tdl they become so.^t, when they must be mashed, and rubbed tlirongh a sieve. Haifa pound of melted fresh butter is then to be combined with a similar quantity of su^rar : and all the ingredients are to be mixed up with six eggs, and a little brandy. The whole is now to be poured into a cloth, and boiled for half an hour, when it may be served with some melted butter, sweetened with sugar ; to which a small portion of ine may be added. The cheapest preparations of this nature, bo'ever, are rice-puddhigs: — let a quarter of a jiound of rice, and double that quantity of raisin«, be'tieu loosely in a cloth, and boiled for two hours ; at the expiration of which time, it may be put in a dish, and carried to the table. Or. the rice may be boiled in a cloth for one hour, when a quarter of a pound of butter is to be stirred in, and the pudding sweetened to the taste : it should then be boiled for another hour, after which it will be fit for immediate use. PUFF-BALL, ox Ly coper don, L. a genus of fungous plants, con- sisting of many species, 25 of which are indigenous : the principal part of these are the following : i.Thc