Care to Be Taken While Preparing Broth

First.—Select the freshest meats procurable; do not wash, but remove all that is not of the very freshest; bone and tie up each piece separately leaving them as large as possible; split the bones and put them into a soup-pot with cold water and the meat.

Second.—Heat and boil it up slowly to give the albumen time to dissolve in the liquid; it coagulates as soon as the liquid reaches one hundred and fifty degrees Fahrenheit, and rising to the surface brings with it all the impurities contained therein, which is called scum.

Third.—Carefully remove this scum as quickly as it rises to the surface, and before the liquid boils, for after that the scum partly dissolves and the rest of it precipitates and destroys the transparency of the broth. When the broth is well skimmed, add salt, allspice, and vegetables; then keep it boiling as continuously and slowly as possible to prevent too much evaporation.