The Sun.
London, England, 1847-10-16 00:00:00

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 by Lord Sandon,
Messrs. Cardwell, ➢I.P., J. B. Moore, Hardman
Earle, G. 11. Lawrence, W. Brown, M.P., Greg-
son, W. Rathbone, &c., &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,
accompanied 1)3 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 Hon. Gentleman were Mr.
R. V. Yates, *Mr. Alderman Nichol, Mr. M'Fie, &c.
Mr. Cardwell and Mr. Crown 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.

lie 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:Jo 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 WHOLESOME FOOD
for ALL CLASSES, and Especially as a SUB-
STITUTE FOR POTATOES. By a Family
Man. London: Sherwood, Gilbert, and Piper.
EXTRACT No 111.
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
become of the consistency of thick paste; then add
two pints of skim milk, or equal parts of milk and
water, and f, ur.ounces f 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 winutes,
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.