At a season when butter of pure flavour is often procured with difficulty, beef-marrow, carefully clarified, is a valuable substitute for it; and, as it is abundantly contained in the joints which are in constant request for soup-making, it is of slight comparative cost in a well managed kitchen. It is often thrown into the stock-pot by careless or indolent cooks, instead of being rendered available for the many purposes to which it is admirably adapted. Take it from the bones as fresh as possible, put it into a white jar, and melt it with a very gentle degree of heat at the mouth of the oven, or by the side of the stove, taking all precaution to prevent its being smoked or discoloured; strain it off, through a very fine sieve or muslin, into a clean pan or pans, and set it aside for use. It will be entirely flavourless it prepared with due care and attention; but, if dissolved with too great a degree of heat, it will acquire the taste almost of dripping. A small quantity of fine salt may be sprinkled into the pan with it when it is used for frying.