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16, 1847. [Pr ICE SD.

VISIT OF SIR ROBERT PEEL TO

LIVERPOOL.

LIVERPOOL, FRIDAY.-Sir Robert Peel arrived at
the Edge-hill station last evening, and proceeded to
Moseley-hill, the seat of Charles Lawrence, Esq. At
dinner on that evening he was met bfLord Sandon,
Messrs. Cardwell, M.P., J. B. Moore, Hardman
Earle, G. 11. Lawrence, W. Brown, M.P., Greg-
son, W. Rathbone, &c. Much stir was mani-
fested when it was known that the Right Hon.
Baronet contemplated visiting the town, and from an
early hour there were several inquiries as to when and
where he was to be seen.

About eleven o'clock he arrived at St. George's
Hall. He came in the carriage of C. Lawrence, Esq.,
accompanied b 5 that gentleman and W. Earle, Esq.
Immediately followed the Mayor's undress carriage,
in which we observed G. H. Lawrence, Esq., Mayor,
and Lord Sandon. He was met at the gate leading
to the works of the Assize Courts and St. George's
Hall by Mr. B. Moore and Mr. Lloyd, the chairman
of the St. George's Hall committee. Among the
gentlemen who had assembled at this place to see and
be introduced to the Right lion. Gentleman were Mr.
R. V. Yates, Mr. Alderman Nichol, Mr. M`Pie, &c.
Mr. Cardwell and Mr. Brown were also present.
Conducted by Mr. Lloyd, Mr. C. Lawrence, the
Mayor, Mr. J. B. Moore, and others, Sir Robert Peel
went
_over the entire building, and seemed much
pleased with the magnificence of the design. We
should have observed, that previous to entering the
building he went into the architect's office, and in-
spected the various plans, drawings, &c., of the
entire works. After spending some time in in-
specting the edifice and conversing with the gentle-
men who waited on him, he entered the carriage of
Mr. Lawrence, sen., and drove up Lime-street,
Renshaw-street, Bury-street, along Great George's-
street, and James-road, down Stanhope-street, and
along the Coburg Dock. Alighting at this place he
went on board the Great Britain, now lying there,
and was received by Messrs. Gibb, Bright, and Co.
Mr. Bright conducted him over the principal parts
of the ship; after which he again entered
the carriage of Mr. Lawrence, sen., and accom-
panied by the Mayor, and Mr. B. Moore,
drove down Wapping, along Sand-street, over
the Prince's and Waterloo Dock gates, to
the northern docks now in course of construction.
He spent some time in minutely examining these
works, and seemed much pleased with the plans, &c.,
which were laid before him, and explained by Mr. B.
Moore. At the northern docks he embarked on board
the Medina mail steamer, where he was received by
Commander Smithett and other naval officers. He
cruised for some time up and down the river, and
having enjoyed a view of its magnificent docks, &c.,
he crossed over to Birkenhead. When within a short
distance of the landing stage the steamer's boat was
lowered, into which Sir Robert Peel, Lord Sandon,
the Mayor, Mr. Lawrence, sen., Mr. J. B. Moore,
&c., entered, and reached the pier, where they were
met by Mr. Jackson, M.P., and Mr. Potter. The
party then proceeded to inspect the Birkenhead docks,
park, &c.

In the foregoing we omitted to mention that Sir
Robert, on his way:to the northern docks, called at
the newly-erected monument of the late Mr. Hus-
kisson, at the Custom-house, where there was a large
party of all classes of the inhabitants. At this and
several other parts of the line through which he passed
he was loudly cheered, which seemed to afford him
much satisfaction.

This evening a civic banquet takes place, when Sir
Robert Peel and the other distinguished guests will
be entertained by the Mayor.

RICE, as a CHEAP and IVHOLESOME FOOD
for ALL CLASSES, and Especially as a SUB-
STITUTE FOR POTATOES. By a Family
Man. London : Sherwood, Gilbert, and Piper.
EXTRACT No.
RICE PUDDING.
Take one pound of East India rice, wash it in two
quarts of cold water; then put the rice in a clean
pudding cloth, and tie it loosely, as rice must have
plenty of room to swell, put it on to boil in cold water,
over a slow fire, so as to be an hour before it comes to
a boil, and then keep it gently boiling another hour.
Some persons eat it with salt, some with sugar, and
some with sweet sauce made by boiling one table
spoonful of either sugar or treacle in a quarter of a
pint of the water in which the pudding was boiled.
SWEET RICE PUDDING.
Put a pound of rice in five pints of cold water, and
boil it gently for two hours, by which time it will
bacome of the consistency of thick paste; then add
two pints of skim milk, or equal parts of milk and
water, and four ounces of treacle, and boil the whole
gently for another hour. It will produce nearly nine
pounds of sweet rice pudding, and will cost rather
more than a halfpenny per pound.
SAVORY RICE PUDDING.
Put one pound of broken rice into three quarts of
boiling water. Let it remain for twenty minutes,
then skim the water, and add one ounce of hogs' lard
or dripping, and a little salt, and let it simmer gently
over the fire, closely covered, for an hour and a quarter,
when it will be fit for use. If it is to be kept, it
should be set by in an earthen pan, covered with a
wooden cover. It will produce rather more than
eight pounds of savory rice, at a cost of about a
farthing per pound.
BAKED RICE PUDDING.
Put a pound of rice into three quarts of skim milk,
or equal parts of new milk and water, and add four
ounces of treacle (or a little pepper and salt), and bake
it. It will make nearly nine pounds of pudding, at
about one penny per pound.
RICE MILK.
A quart of skim milk, and a quarter of a pound of
rice, with a little bit of allspice and brown sugar, will
make a cheap and dainty dish.
RICE AND TURNIPS.—(A SCOTCH DISH.) •
Use Swedish in preference to garden turnips, cut
into pieces the size of potatoes, boiled two or three
hours, the water well pressed out, then mixed with an
equal quantity of rice, which has been thoroughly
boiled in the meantime. Add a little butter, gravy
dripping, or lard, salt and pepper to taste.
(Extract from the Liverpool Mercury, Oct. 16, 1846.)
" We have tried the above, it has been partaken of
by many friends, and a unanimous verdict pronounces
it a most agreeable substitute for potatoes, than which
it is far cheaper, and far more nutritious and whole-
some. It is proposed to name the dish ricenips,' to
indicate the union of which it consists. The usual
turnip of the kitchen garden, with its vulgar bitter
taste, is not to be compared with the Swedish, or field
turnip, for this dish."
RICE WITH RAISINS OR APPLES.
Wash six ounces of rice, mix it with three-quarters
of a pound of raisins, tie the whole in a well-floured
cloth, giving plenty of room to swell, boil an hour
and three-quarters, and serve with sauce. A pound
of apples pared, cored, and quartered, will also make
a very wholesome pudding, mixed with the rice, and
boiled from an hour and a quarter to an hour and a
half.

RICE WITH GOOSEBERRY, DAMSON, OR ANY OTHER
FRUIT.
Spread six ounces of rice equally over a moist and
well-floured pudding cloth, and place on it a pint of
green gooseberries measured after the heads and stalks
have been taken off; gather the cloth up carefully
round the fruit, give room for the rice to swell, and
boil the pudding for an hour and a quarter; sweet
sauce or sugar should be eaten with it.
Rice for all kinds of soups is much preferable to
barley ; is less than half the cost, inasmuch as it
swells to double the quantity, and agrees with the
most delicate stomach—while barley disagrees with
many persons. It is particularly adapted for gravy
and brown soups. The rice should be 'put into the
soups about twenty or twenty-five minutes before
being removed from the fire for dishing. Rice kept
in a dry :place will remain good for years. It is a
convenient thing for the rich, or those in easy circum-
stances, to distribute amongst the poor, and eminently.
suitable for ships' stores and emigrants.
RICE FOR GRAVY AND DROWN SOUPS.
This will be found equal to macaroni or vermicelli.
The rice should be added to the soup about twenty or
twenty-five minutes before it is removed from the fire.
East India rice is the strongest, and absorbs much
more water than any other.

The author respectfully suggests to clergymen and
those humane and benevolent individuals who interest
themselves in alleviating the distresses of the poorer
classes of these kingdoms, the desirableness of gra-
tuitously distributing among them this cheap
pamphlet, seeing that it is, from acknowledged expe-
rience, proved how very ignorant many of our poor
are as to the practice of household economy.
He also submits to the conductors of the various
public journals the service they might render, in the
furtherance of this object, by admitting to their co-
lurnns some of the useful receipts herein given, and
also by noticing the existence of this pamphlet, should
they deem it worthy of their favour.
T

irE DISTRESSED HIGIILANDERS.—A parcel of
ancy articles and religious pamphlets has arrived in one
of the dock establishments from France, sent to this
country by Mr. Turnbull, the British Consul at Mar-
seilles, to be sold at Edinburgh for the relief of the dis-
tressed Highlanders, and the Lords Commissioners of the
Treasury have given permission for their free delivery
for that purpose.