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Sect. 3.-Soup-Making

219. In making the various sorts of soups, three different kinds of gelatinous solutions are alluded to-1st, boilings, which mean the water in which meat has been boiled; 2nd, brown stock, which is soup made from beef, and cow-heels, or knuckle of veal, with or without the addition of any boilings; and 3rd, white stock, which is made from veal, or any white meat; as chickens, turkey boilings, &c.;-besides these are mentioned browning and glaze, which will be presently described.