Boil 2 lbs lean meat from the rump in 2 qts water. Skim when it begins to boil and then let it simmer 2 1/2 hours. Add 1 carrot, 1 onion, 1/2 small parsnip and a few stalks of celery, chopped very fine, and 3 cloves, 6 allspice, a small piece of red pepper pod, (tie spices in a cheese cloth bag) and boil 2 hours longer, seasoning with salt to taste. Soak 2 cups dried beans in cold water over night, then pour off the water and boil in fresh water 1 hour, then pour off the water again and add boiling hot water enough to cook the beans until they are soft, but not soft enough to fall to pieces. When soft drain them through a colander, add them to the soup prepared as directed above, and boil all together 1/2 hour.- [N. P., N. H.