shrubs, is almost any time, in open weather, from October till March,
being careful to dig them up from the mother-plant with as much and many
root-fibres as possible, and trimming them ready for planting, by
shortening the long straggling fibres, and cutting off any thick-nobbed
part of the old root that may adhere to the bottom, leaving only the
fibres arising from the young wood; though it is probable some will
appear with hardly any fibres; but as the bottom part, having been under
ground, and contiguous to the root of the main plant, is naturally
disposed to send forth fibres for rooting; preparatory to planting them
out, the stems of the shrub and tree-suckers should likewise be trimmed
occasionally, by cutting off all lower laterals; and any having long,
slender, and weak tops, or such as are intended to assume a more
dwarfish or bushy growth, may be shortened at top in proportion, to form
about half a foot to one or two feet in length, according to their
nature or strength; and others that are more strong, or that are
designed to run up with taller stems, may have their tops left entire,
or shortened but little: when thus taken up and trimmed, they should be
planted out in rows in the nursery; the weak suckers separately in close
rows; and also the shortened and stronger plants, each separately in
wider rows; so that the rows may be from one to two feet asunder, in
proportion to the size and strength of the suckers: and after being thus
planted out, they should have the common nursery-culture of cleaning
from weeds in summer, and digging the ground between the rows in winter,
&c. and in from one to two or three years they will be of a proper size
for planting out where they are to remain: and some kinds of trees,
large shrubs, &c. produce suckers strong enough in one season to be fit
for planting where they are to remain; as well as some sorts of roses,
and numerous other flowering shrubs; also some plants of the strong
shooting gooseberries, currants, raspberries, and others of similar
kinds. It may generally be observed of such trees and shrubs as are
naturally disposed to send up many suckers, that by whatsoever method
they are propagated, whether by seeds, suckers, layers, cuttings, &c.
they commonly still continue their natural tendency in this respect.
When it is, therefore, required to have any sorts to produce as few
suckers as possible, not to over-run the ground, or disfigure the
plants, it is proper, both at the time of separating the suckers, or
planting them off from the main plants, and at the time of their final
removal from the nursery, to observe if at the bottom part they shew any
tendency to emit suckers, by the appearance of prominent buds, which, if
the case, should all be rubbed off as close as possible: as, however,
many sorts of trees and shrubs are liable to throw out considerably more
than may be wanted, they should always be cleared away annually at
least, and in such as are not wanted for increase, it is proper to
eradicate them constantly, as they are produced in the spring and summer
seasons. Also numerous herbaceous and succulent plants are productive of
bottom offset suckers from the roots, by which they may be increased. In
slipping and planting these sorts of offset suckers, the smaller ones
should be planted in nursery beds, pots, &c. according to the nature of
growth and temperature of the different sorts, to have the advantage of
one summer's advanced growth; and the larger ones be set at once, where
they are to remain, in beds, borders, pots, &c. according to the
different sorts or descriptions of them. The suckers of many of the
finer kinds of flower-plants, as in the auricula and others, may be
separated or taken off from the parent plants any time between the month
of February and that of August, as they may become of a proper size, or
be wanted for increase; but if they be not wanted for this use, they
should never be suffered to remain. They can often be slipped off by the
fingers, or a sharp piece of wood, without removing much earth, or the
plants from the pots; but when they are large, and cannot be thus
separated with a sufficient number of fibres to their bottom parts, they
may be taken out of the pots, and be removed by the knife without
danger, which is perhaps the best way, as affording most fibres. The
suckers of such old flower-plants, when they are wanted to blow strong,
should always be taken off without disturbing the plants in the pots,
especially when they are few. The suckers, in all cases of this sort,
should constantly be planted as soon as possible after they are slipped,
in proper small upright pots, giving a slight watering at the time, with
suitable temporary shade. They should be placed in proper situations
out of the droppings of trees. They thus soon become rooted. The suckers
of such flower-plants must, however, never be removed after the latter
of the above periods, as they have then done shooting, and are become
inactive, and as the winter immediately succeeds, seldom do well,
especially without great care and trouble.
SUCKING PIG. When the pig has been killed and well cleaned, cut off the
feet at the first joint, and put them with the heart, liver, and lights,
to boil for gravy. Before the pig is spitted, chop a little sage very
fine, mix it with a handful of bread crumb, a little pepper and salt,
and sow it up in the belly. Lay it down to a brisk fire, rub it with
butter tied up in a piece of thin rag, during the whole time of
roasting. Take off the head while at the fire, take out the brains and
chop them, mix them with the gravy that comes from the pig, and add a
little melted butter. Before the spit is drawn, cut the pig down the
back and belly, and lay it in the dish. Put a little of the sauce over
it, take the bottom jaws and ears to garnish with, and send brown gravy
sauce to table, mixed with the bread and sage that comes out of the pig.
Currant sauce is frequently eaten with it. A moderate sized pig will
require about an hour and a half roasting.
SUET. The proper way of treating suet, is to choose the firmest part as
soon as it comes in, and pick it free from skin and veins. Set it in a
nice saucepan at some distance from the fire, that it may melt without
frying, or it will taste. When melted, pour it into a pan of cold water.
When it comes to a hard cake, wipe it very dry, fold it in fine paper,
and then in a linen bag. Keep it in a dry cool place. Suet prepared in
this way, will keep a twelvemonth. When used, scrape it fine, and it
will make a good crust, either with or without butter.
SUET DUMPLINS. Take a pound of suet, or the outward fat of loins or
necks of mutton, and shred it very fine. Mix it well with a pound and a
quarter of flour, two eggs, a sufficient quantity of milk to make it,
and a little salt. Drop the batter into boiling water, or boil the
dumplins in a cloth.
SUET DUMPLINS WITH CURRANTS. Take a pint of milk, four eggs, a pound of
suet shred fine, and a pound of currants well cleaned, two tea-spoonfuls
of salt, and three of beaten ginger; first take half the milk and mix it
like a thick batter, then put in the eggs, the salt, and ginger, then
the rest of the milk by degrees, with the suet and currants, and flour
enough to make it like a light paste. Make them up about the bigness of
a large turkey's egg, flat them a little, and put them into boiling
water; move them softly that they do not stick together, keep the water
boiling, and a little more than half an hour will do them.
SUET DUMPLINS WITH EGGS. Mix up a pint of milk, two eggs, three quarters
of a pound of beef suet chopped fine, a tea-spoonful of grated ginger,
and flour enough to make it into a moderately stiff paste. Make the
paste into dumplins, roll them in a little flour, and put them into
boiling water. Move them gently for a little while to prevent their
sticking together. If the dumplins are small, three quarters of an hour
will boil them; if large, the time must be proportioned to their size.
They will boil equally well in cloths, which is often preferred for
keeping the outside drier.
SUET PUDDING. Shred a pound of suet; mix with it a pound and a quarter
of flour, two eggs beaten separately, some salt, and as little milk as
will make it. Boil the pudding four hours. It eats well the next day,
cut in slices and broiled. The outward fat of a loin or neck of mutton
finely shred, makes a more delicate pudding than suet.
SUET PUDDING WITH EGGS. To a pound of beef suet chopped very fine, add
six large spoonfuls of flour, a tea-spoonful of grated ginger, and a
tea-spoonful of salt. Gradually mix with these ingredients a quart of
milk, and four eggs well beaten. Boil it three hours in a buttered
basin, or two hours and a half in a cloth well floured.
SUFFOCATION. Immediately on discovering a person in this unfortunate
situation, whatever be the cause, the windows and doors ought to be
opened; the body undressed, covered with blankets, removed to the open
air, and supported in a leaning posture on a chair. The patient's face
should be sprinkled with vinegar, the pit of the stomach with water, and
the legs plunged into a cold bath; at the same time rubbing the skin
with flannel, or a soft brush. Clysters of vinegar and water will also
be useful, and an attempt should be made to promote sickness, by
tickling the throat with a feather dipped in oil. When the patient is
able to swallow, the most proper drink is vinegar and water, or
infusions of mint and balm.
SUFFOLK CHEESE. The curd is broken up in the whey, which is poured off
as soon as the former has subsided. The remainder, with the curd, is put
into a coarse strainer, left to cool, and is then pressed as tightly as
possible. After this it is put into the vat, and set in a press to
discharge the remaining whey. The curd is then taken out, broken again
as finely as possible, salted, and returned to the press.
SUFFOLK DUMPLINS. Make a very light dough with yeast, as for bread; add
a little salt, and use milk instead of water. Let it rise an hour
before the fire. Round the dough into balls, the size of a middling
apple; throw them into boiling water, and let them boil twenty minutes.
To ascertain when they are done enough, stick a clean fork into one; and
if it come out clear, they are ready to take up. Do not cut, but tear
them apart on the top with two forks, for they become heavy by their own
steam. They should be eaten immediately, with gravy or cold butter, or
with meat.
SUGARS. These being an article of considerable expense in all families,
the purchase demands particular attention. The cheapest does not go so
far as the more refined, and there is a difference even in the degree of
sweetness. Of white sugar that should be preferred which is close,
heavy, and shining. The best sort of brown sugar has a bright gravelly
appearance, and it is often to be bought pure as imported. East India
sugars are finer for the price, but not so strong, consequently unfit
for wines and sweetmeats, but do well for common purposes, if good of
their kind. To prepare white sugar pounded, rolling it with a bottle and
sifting it, wastes less than pounding it in a mortar.
SUGAR CAKES. Make into a paste a pound of flour, twelve ounces of fine
sugar sifted, the yolks of two eggs, a little nutmeg, and orange-flower
water. Roll it out thin, cut out the cakes with a tin or glass, sift
sugar over them, and bake them in a quick oven.
SUGAR PASTE. To a pound of flour put two ounces of loaf sugar rolled and
sifted, and rub in half a pound of butter. Mix it up with one egg well
beaten, and cold water sufficient to make it into a paste. Mould it with
the hand till it is quite smooth, and roll it out for use.
SUGAR VINEGAR. To every gallon of water, add two pounds of the coarsest
sugar; then boil and skim it thoroughly, and add one quart of cold water
for every gallon of hot. When cool, put in a toast spread with yeast.
Stir it nine days, then barrel it off, and set it in the sun, with a
piece of slate on the bung hole. Make the vinegar in March, and it will
be ready in six months. When sufficiently sour it may be bottled, or may
be used from the cask with a wooden spigot and faucet.
SUN FLOWER. The valuable properties of the sun flower are too much
neglected, and might be rendered of general advantage. The leaves
furnish abundance of agreeable fodder for cattle, the flower is enriched
with honey for the bees, the dry stalks burn well, affording a
considerable quantity of alkali from the ashes, and the seed is highly
valuable in feeding pigs and poultry. The cultivation of this plant
cannot be too much recommended, and requires but little management.
SUPPER DISH. To make a pretty supper dish, wash a tea-cupful of rice in
milk, and boil it tender. Strain off the milk, lay the rice in small
heaps on a dish, strew over them some finely-powdered sugar and
cinnamon, and put warm wine and a little butter into the dish.
SUPPERS. Hot suppers are not much in use where people dine late, nor
indeed in ordinary cases. When required, the top and bottom of the table
may be furnished with game, fowls, rabbit; boiled fish, such as soles,
mackarel, oysters, stewed or scalloped; French beans, cauliflower, or
Jerusalem artichokes, in white sauce; brocoli with eggs, stewed spinach
with eggs, sweetbreads, small birds, mushrooms, scalloped potatoes;
cutlets, roast onions, salmagundi, buttered eggs on toast, cold neat's
tongue, ham, collared things, sliced hunter's beef, buttered rusks with
anchovies, grated hung beef with butter, with or without rusks; grated
cheese round, and butter dressed in the middle of a plate; radishes the
same, custards in glasses with sippets, oysters cold or pickled; potted
meats, fish, birds, cheese; good plain cake sliced, pies of birds or
fruit; lobsters, prawns, cray fish, any sweet things, and fruits. A
sandwich set with any of the above articles, placed on the table at a
little distance from each other, will look well. The lighter the things,
the better they appear, and glass intermixed has the best effect.
Jellies, different coloured things, and flowers, add to the beauty of
the table. An elegant supper may be served at a small expense, by those
who know how to make trifles that are in the house form the greatest
part of the entertainment.
SUSAN PUDDING. Boil some Windsor beans, just as they begin to be
black-eyed, till they are quite tender. Then peel them, and beat up half
a pound of them very smooth in a marble mortar. Add four spoonfuls of
thick cream, sugar to taste, half a pound of clarified butter, and eight
eggs, leaving out half the whites. Beat up the eggs well with a little
salt, and white wine sufficient to give it an agreeable flavour. Line a
dish with puff paste, add a pretty good layer of candied citron cut in
long pieces, pour in the other ingredients, and bake it in a moderate
oven three quarters of an hour.
SWEEPING OF CHIMNIES. The common practice of employing poor children to
sweep narrow chimnies, is most inhuman and unwise: many lives are lost
by this means, and much injury is done to the building. The children
being obliged to work themselves up by pressing with their feet and
knees on one side, and their back on the other, often force out the
bricks which divide the chimnies, and thereby encrease the danger, in
case a foul chimney should take fire, as the flames frequently
communicate by those apertures to other apartments, which were not
suspected to be in any danger. To avoid these consequences, a rope twice
the length of the chimney should be provided, to the middle of which a
bunch of furze or broom is to be tied, sufficient to fill the cavity of
the chimney. Put one end of the rope down the chimney, with a stone
fastened to it, and draw the brush after it, which will clear the sides
of the chimney, and bring down the soot. If necessary, a person at top
may draw the brush up again to the top of the chimney, keeping hold of
the rope, and thus clean the chimney thoroughly without difficulty or
danger.
SWEET HERBS. It is of some importance to know when the various seasons
commence for procuring sweet and savoury herbs, fit for culinary
purposes. All vegetables are in the highest state of perfection, and
fullest of juice and flavour, just before they begin to flower. The
first and last crop have neither the fine flavour nor the perfume of
those which are gathered in the height of the season; that is, when the
greater part of the crop of each species is ripe. Let them be gathered
on a dry day, and they will have a better colour after being preserved.
Cleanse them well from dust and dirt, cut off the roots, separate the
bunches into smaller ones, and dry them by the heat of a stove, or in a
Dutch oven before the fire. Take them in small quantities, that the
process may be speedily finished, and thus their flavour will be
preserved. Drying them in the sun exhausts some of their best qualities.
In the application of artificial heat, the only caution requisite is to
avoid burning; and of this, a sufficient test is afforded by the
preservation of the colour. The common custom is, when they are
perfectly dried, to put them in bags, and lay them in a dry place. But
the best way to preserve the flavour of aromatic plants, is to pick off
the leaves as soon as they are dried; then to pound and pass them
through a hair sieve, and keep them in well-stopped bottles.--Basil is
in the best state for drying, from the middle of August, and three weeks
afterwards. Knotted marjoram, from the beginning of July to the end of
the month. Winter savoury, the latter end of July, and throughout
August. Thyme, lemon thyme, and orange thyme, during June and July.
Mint, the latter end of June, and throughout July. Sage, August and
September. Tarragon, June, July, and August. Chervil, May, June, and
July. Burnet, June, July, and August. Parsley, May, June, and July.
Fennel, the same. Elder flowers, and orange flowers, May, June, and
July. Herbs carefully dried, are a very agreeable substitute; but when
fresh ones can be had, their flavour and fragrance are much finer, and
therefore to be preferred.
SWEET LAMB PIE. Make a good puff paste; then cut a loin of lamb into
chops, and season with salt and nutmeg; lay a paste over the bottom of
your dish; put in your chops, with a handful of currants washed and
picked very clean; lay on your lid, and bake it. When it comes from the
oven, take off the lid nicely, and pour over a caudle made of white
wine, the yolks of eggs, a little nutmeg, and sugar pounded: lay the lid
on again, and send it to table as hot as you can.
SWEET MACARONI. To make a very nice dish of macaroni, boil two ounces of
it in a pint of milk, with a bit of cinnamon and lemon peel, till the
pipes are swelled to their utmost size without breaking. Lay them on a
custard dish, pour a custard over them, and serve them up cold.
SWEET PATTIES. Chop the meat of a boiled calf's foot, the liquor of
which is intended for jelly; two apples, one ounce of orange and lemon
peel candied, and some fresh peel and juice. Mix with them half a nutmeg
grated, the yolk of an egg, a spoonful of brandy, and four ounces of
currants washed and dried. Fill some small pattipans lined with paste,
and bake them.--To make patties resembling mince pies, chop the kidney
and fat of cold veal, apple, orange and lemon peel candied; adding some
fresh currants, a little wine, two or three cloves, a little brandy and
sugar.
SWEET POT. Take three handfuls of orange flowers, three of clove
gilliflowers, three of damask roses, one of knotted marjoram, one of
lemon thyme, six bay leaves, a handful of rosemary, one of myrtle, one
of lavender, half one of mint, the rind of a lemon, and a quarter of an
ounce of cloves. Chop all together, and put them in layers, with pounded
bay-salt between, up to the top of the jar. If all the ingredients
cannot be got at once, put them in when obtained, always throwing in
salt with every fresh article. This will be found a quick and easy way
of making a sweet-scented pot.
SWEET SAUCE. Put some currant jelly into a stewpan, and when melted,
pour it into a sauce boat. This is a more salubrious relish for venison
or hare, than either spice or salt, and is an agreeable accompaniment to
roast or hashed meats.
SWEETBREADS FRICASSEE. Cut the sweetbreads in pretty thick slices, boil
them till about half done, with a little more water than just to cover
them. Add a little salt, white pepper, and mace. Then some butter, the
yolks of four eggs beaten with a little white wine, and some verjuice.
Keep this over the fire, shaking it well, till the sauce is properly
thickened. Serve it up with the juice of a Seville orange squeezed over
it. If it is to be a brown fricassee, fry the sweetbreads first in
butter till the outside is browned. Then pour away the butter, put water
to the sweetbreads, and boil and finish them as before. An onion or a
clove of garlic may be added to the water; or if broth be used instead
of water, it will make the fricassee more savoury.
SWEETBREADS FRIED. Cut them into long slices, rub them over with egg,
season with pepper, salt, and grated bread, and fry them in butter.
Serve them up with melted butter and ketchup, garnished with crisped
parsley, and thin slices of toasted bacon.
SWEETBREADS RAGOUT. Cut them about the size of a walnut, wash and dry
them, then fry them of a fine brown. Pour on them a good gravy, seasoned
with salt, pepper, allspice, and either mushrooms or mushroom ketchup,
adding truffles and morels, if approved. Strain, and thicken with butter
and a little flour.
SWEETBREADS ROASTED. Parboil two large ones; when cold, lard them with
bacon, and roast them in a Dutch oven. For sauce, plain butter and
mushroom ketchup.
SWEETMEATS. Preserves or sweetmeats should be carefully kept from the
air, and set in a very dry place. If they have only a small proportion
of sugar, a warm situation would not injure them; but if they have not
been sufficiently boiled, the heat will make them ferment, and the damp
will cause them to grow mouldy. They should be inspected two or three
times in the first two months that they may be gently boiled again, if
not likely to keep. It is necessary to observe, that the boiling of
sugar more or less, constitutes the chief art of the confectioner; and
those who are not practically acquainted with the subject, and only
preserve fruit in a plain way for family use, are not aware that in two
or three minutes, a syrup over the fire will pass from one gradation to
another, called by the confectioners, degrees of boiling, of which there
are six, and those sub-divided. Without entering, however, into the
minutiae of the business, it is only necessary to make the observation in
order to guard against under boiling, which prevents sweetmeats from
keeping; and quick and long boiling, which reduces them to candy.
Attention, without much practice, will enable a person to do any of the
following sorts of sweetmeats and preserves, which are quite sufficient
for a private family. The higher articles of preserved fruits may be
bought at less expense than made. Jellies of fruit are made with an
equal quantity of sugar, that is, a pound to a pint, and require no very
long boiling. A pan should be kept for the purpose of preserving, of
double block tin, with a bow handle for safety, opposite the straight
one: and if when done with, it be carefully cleaned and set by in a dry
place, it will last for several years. Pans of copper or brass are
extremely improper, as the tinning wears out by the scraping of the
ladle. Sieves and spoons should likewise be kept on purpose for
sweetmeats. Sweetmeats keep best in drawers that are not connected with
a wall. If there be the least damp, cover them only with paper dipped in
brandy, and laid on quite close; and to prevent the mouldiness
occasioned by insects, cover them with fresh paper in the spring. When
any sweetmeats are to be dried in the sun, or in a stove, it will be
best in private families, where there is not a regular stove for the
purpose, to place them in the sun on flag stones, which reflect the
heat, and to cover them with a garden glass to keep off the insects. If
put into an oven, take care that it be not too warm, and watch to see
them done properly and slowly. When green fruits are to be preserved,
take pippins, apricots, pears, plums, or peaches, and put them into a
block tin preserving pan, with vine leaves under and over them, and
cover them with spring water. Put on the tin cover to exclude the air,
and set the pan on the side of the fire. When the fruit begins to
simmer, remove the pan from the fire, pour off the water, and if not
green, put fresh leaves when cold, and repeat the same. Take them out
carefully with a slice, peel and do them as directed for the different
kinds of preserves. When fruit is plentiful, and sweetmeats are wanted
for tarts, divide two pounds of apricots just ripe, and take out and
break the stones. Put the kernels without their skins to the fruit; add
three pounds of greengages, and two pounds and a half of lump sugar. The
sugar should be broken in large pieces, and just dipped in water, and
added to the fruit over a slow fire. Simmer it till reduced to a clear
jam, but observe that it does not boil, and skim it well. If the sugar
be clarified, it will make the jam the better. Put it into small pots,
which art the best for preserving sweetmeats.
SWEETMEAT PIES. Sweetmeats made with syrups are made into pies the same
as raw fruit, and the same crusts may be used for them. Tarts made of
any kind of jam are commonly made with a crust round the bottom of the
dish, the sweetmeat then put in, and only little ornaments of crust cut
with a jagging iron, and laid over the top. Sugar paste may be used if
preferred. Little tartlets are made in the same way, only baked in tins
and turned out.
SWOONS. In a swooning fit, the patient should immediately be exposed to
the open air, and the face and neck sprinkled with cold water. Pungent
odours, or volatile spirits, should be held to the nostrils, and the
feet rubbed with hot flannels, or put into warm water.
SYLLABUB. Put a pint of cider and a bottle of strong beer into a large
punch bowl, grate in a nutmeg, and sweeten it. Put in as much new milk
from the cow as will make a strong froth, and let it stand an hour.
Clean and wash some currants, and make them plump before the fire: then
strew them over the syllabub, and it will be fit for use. A good
imitation of this may be made by those who do not keep cows, by pouring
new milk out of a tea-pot into the cider and beer, or wine.--A fine
syllabub from the cow. Make your syllabub either of wine or cyder, (if
cyder, put a spoonful of brandy in) sweeten it, and grate in some
nutmeg; then milk into the liquor till you have a fine light curd; pour
over it half a pint, or a pint of good cream, according to the quantity
of syllabub you make: you may send it in the basin it was made in, or
put it into custard-cups, and tea-spoons with it on a salver.--To make
very fine syllabubs. Take a quart and half a pint of cream, a pint of
Rhenish, and half a pint of sack; grate the rind of three lemons into
the cream; with near a pound of double-refined sugar; squeeze the juice
of three lemons into the wine, and put it to the cream; then beat all
together with a whisk half an hour, take it up together with a spoon,
and fill the glasses. It is best at three or four days old, and will
keep good nine or ten days. These are called the everlasting syllabubs.
SYMPATHETIC INK. Write on paper with a solution of nitrate of bismuth,
and smear the writing over with a feather, moistened with an infusion of
galls. The letters which were before invisible, will now appear of a
brown colour. Or write with a solution of muriate of antimony, and
smear the writing over with a feather dipped in a solution of galls. The
writing before invisible, will now turn yellow. Or write with a
transparent infusion of gall nuts, and smear it over with a solution of
metallic salt; and on a slight exposure to the air, the writing will
turn quite black. If written with a solution of sulphate of iron, and
rubbed over with a solution of prussiate of potass, it will appear of a
beautiful blue colour.
SYRUP OF CREAM. Scald a pint of perfectly fresh cream, add to it a pound
and a quarter of powdered lump sugar. Keep it in a cool place for two or
three hours, then put it into small phials, holding one or two ounces
each, and cork it close. It will keep good thus for several weeks, and
will be found very useful in voyages.
SYRUP OF DIACODIUM. Steep two pounds and a quarter of poppy heads in a
gallon of water, and let it infuse twenty-four hours. Boil the infusion
till reduced to three pints, and add to it a pound and a half of sugar.
SYRUP OF MULBERRIES. Put the mulberries into a jar, and the jar into a
kettle of water over the fire, till the juice runs from them. Then
squeeze the fruit, and add to the juice twice its weight in sugar. Set
it over a slow fire, skim it clean, and keep it simmering till the sugar
is all dissolved.
T.