The whole is very nutritious, and of a soft gelatinous nature; but, containing a large portion of strong fat (which is exceedingly unwholesome when rancid or tainted), it should never be eaten without salt, pepper, or other spice, and ought to be carefully avoided in every form, by convalescents, and those whose digestive powers are reduced.—As the turtle, however, subsists chiefly on vegetables, its flesh is uncommonly palatable and wholesome, especially in a salted state: thus, it forms a considerable article of trade in the West India Islands, where the natives convert the upper shell of this animal into canoes, troughs, bucklers, &c.
Mock-Turtle Soup, may be prepared in the following manner:—First, a calf's-head must be scalded, without stripping off the skin; when the gristly or horny parts should be taken out, and cut into small pieces. These ought next to be washed, wiped, and put into a vessel containing four quarts of strong broth, prepared of 7lbs. of beef, a calf's-foot, a shank of ham, with an onion, carrot, turnip, some thyme, and other pot-herbs: to which may farther be added, a little parsley, sweet marjoram, and savory, cut small; together with some pounded cloves and mace, a little Cayenne pepper, a few young onions, some chopped mushrooms, and half a pint of Madeira wine.—All these ingredients are to be slowly stewed, till the liquor be reduced to two quarts; when a little broth, thickened with flour, should be gradually added, together with the yolks of two eggs, and carefully stirred, till the whole nearly boils: it is now suffered to stew for another hour, at the end of which, it is fit for use.—Such is the method of making this expensive soup, which is so highly gratifying to the vitiated palates of those, who prefer the luxuries of the table, with their concomitant evils, to temperance, health, and longevity.
TUTSAN, or Park-leaves, Hypericum Androsæmum, L. is an indigenous perennial, growing in woods and moist hedges, where it flowers from July to September.—This vegetable deserves to be more generally known; as it may be advantageously employed for the preservation of Cheese, in the manner already stated, vol. i. p. 502. Farther, as the leaves of the Tutsan assume a red colour, and sometimes yield a red juice, we conceive, they might be converted to some useful purpose, either as a pigment, or dyeing material; by treating them, according to the processes described under the heads of Colouring Matter, vol. ii. p. 38, and Turnsol.
TYPE, a term employed by printers, to denote the letters used in printing; and which includes not only large CAPITALS, Small Capitals, Italics, and Lower Case, &c., but likewise all the points, figures, and other marks that are adopted in Typography.—See Printing.
Numerous improvements have, during the last century, been made with a view to expedite the business in this noble art. Among these, we cannot omit to notice, first, a contrivance by Mr. William Ged, in 1731; who formed a plate, of any character required, for every page or sheet of a book, from which plate he printed, instead of using single types for every letter, as is practised in the common method. Thus, the expence
