This soup as made renowned by an article that appeared in the New York Herald, March, 1874.

Put into a soup pot six gallons of water, take a piece of the shoulder of beef (the chuck), weighing ten pounds; cut off all the fat and remove the bones; divide the meat into inch squares; set the bones and trimmings into a net, and place all into a pot with the water. Set the pot on the fire, and let boil; at the first boil remove all the scum arising to the surface, then add salt, a spoonful of whole peppers tied in a small bag with three cloves, one pound of carrots, and three-quaarters of a pound of turnips, cut in half inch squares; half a pound of celery cut in quarter of an inch pieces, four ounces of onion, three-sixteenth inch squares, four pounds of cabbage, suppressing all the hard parts, and one pint of well washed barley. Cook for three hours, taste to see whether the seasoning be correct, stir in a tablespoonful of chopped parsley, and serve hot.

If this soup should be made with dry beans, they need to be soaked in cold water twelve hours previous, and added to the soup, after it has boiled one hour.

With Dried Whole Peas

Soak them the previous evening, and add them to the soup, after it has boiled one hour.

With Lentils

Add them after one hour.

With Rice

Add it after two hours and a half.

With Split Peas

Add them after one hour.

With Potatoes

Add them after two hours.

Three hours cooking will bo sufficiently long to boil this soup, no matter which garnishing is used. Put in the vegetables according to the time designated for their cooking, so that the soup be always ready after three hours boiling, and see that the vegetables are not too well done. Remove the net containing the bones and trimmings, take out the meat and the gelatinous parts adhering to the bones, cut them up into small pieces, and serve them with the soup.