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THE LIBRARY
OF
THE UNIVERSITY OF CALIFORNIA
GIFT OF
PROFESSOR GEORGE R. STEWART
University of California • Berkeley
INQUIRE WITHIN
IOB
ANYTHING YOU WANT TO KNOW;
OR,
OVER THREE THOUSAND SEVEN HUNDRED FACTS WORTH KNOWING.
PARTICULARLY INTENDED AS A BOOK FOR FAMILY REFERENCE ON ALL SUBJECTS CONNECTED WITH DOMESTIC ECONOMY, AND CONTAINING THE LARG- KST AND MOST VALUABLE COLLECTION OF USEFUL INFOR- MATION THAT HAS EVER YET BEEN PUBLISHED.
INQUIRERS ARE REFERRED TO THE INDEX.
NEW YORK: DICK & FITZQERALD,
No. 18 ANN STREET. 1859.
Entered *m.T<Ung to Act ol Congress, in the yciur i858, by
GAEEETT, DICK & FITZGEEALD, o.crk's office of the District Court of the Southern District of NBW *«**
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P U E F A O
THE title of this work will, in a slight degree, indicate its purpose ; still, in presenting it to the public, we would offer a few remarks as to our plan.
In accordance with our design, we have placed before our readers a popular and entertaining account of thousands of objects which are familiar to them 111 every-day life, but of which, from their very familiarity, they have never inquired. How are they made ? Who invented them ? Or what matters of interest are there connected with them ?
We are fully impressed with the belief that there are many persons, and even educated ones, who, although they will not take the trouble to search for and collect the information necessary to form a proper estimate of the value and importance of our more familiar things, would, if it were brought before them without trouble, feel gratified and surprised at the fund of knowledge and amusement they offer. This we have done.
If there be any among our readers, who, having turned over the pages of " INQUIRE WITHIN," have hastily pronounced them to be confused and ill arranged, let them at once refer to THE INDEX, or forever hold their peace.
THE INDEX is, to the vast congregation of useful hints and receipts that fill the boundary of this volume, like the DIRECTORY to the great aggregation of houses and people in New York.
! No one, being a stranger to New York, would run about asking for " Mr. SMITH." But, remembering the Christian name, and the profession of the individual wanted, would turn to the DIRECTORY, and trace him out.
Like a house, every paragraph in "INQUIRE WITHIN," has its number, — and the INDEX is the DIRECTORY which will explain what Facts, Hints, and Instructions inhabit that number.
For, if it be not a misnomer, we are prompted to say that " INQUIRE WITHIN" is peopled with thousands of ladies and gentlemen, who have approved of the plan of the work, and contributed something to its store of useful information. There they are, waiting to be questioned, and ready to reply. Only a short time ago, the facts and information, now assuming, the conventional forms of printing-types, were active thoughts in the minds of many people. Their fingers traced those thoughts upon the page, for the benefit of whomsoever might need information. We must not separate the thought from the mind which gave it birth ; we must not look upon these writings as we should upon the traces left by the snail upon the geeu leaf, having neither form nor meaning. Behind each page some one lives to answer for the correctness of the information imparted, just as certainly as where in the window of a dwelling, you see a paper directing you to " INQUIRE WITHIN " some one is there to answer you.
l\ PREFACE.
A DOCTOR lives at 906 ; a GARDENER at 1021 ; a SCHOOLMASTER at 132? a DANCING MASTER at 1678 ; an ARTIST at 1851 ; a NATURALIST at 1925 a MODELLER at 1931; a COOK at 1972; a PHILANTHROPIST at 2006; a LAWYER at 2047; a SURGEON at 2186; a CHESS PLAYER at 2354; a CHEMIST at 2387 ; a BREWER at 2559 ; and so on.
Well ! there they live— always at home — knock at their doors— IXQUIRB WITHIN— NO FEES TO PAY ! !
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WHO ABIDES THERE.
" INQUIRE WITHIN " is decidedly the most wonderful and useful book that bas been issued for many years. It should be in the hands of every family in tbe country, as it gives a vast amount of information on every subject con- nected with domestic life, not heretofore in print in any other work. As a book of reference it is invaluable, — it refers to and explains everything, whether you wish to model a flower in wax to ornament a vase by the art of potichomanie ; to serve up a relish for breakfast or for supper; to supply a delicious entree for the dinner table ; to plan a dinner for a large party or a small one ; to cure a head-ache ; to get married ; to establish acquaintances according to the rules of etiquette; to play at cards, chess or other games; to enjoy an hour at curious puzzles and arithmetical questions; to tie any kind of a knot; to do up a neat parcel; to relieve the invalid ; to write and speak correctly; to acquaint yourself with the technical terms in literature, law and medicine: whether you want to dance; to commence and end a courtship, or whatever you may wish to do, make, or to enjoy, provided your desire has relation to the necessities of domestic life — all you have to do is to procure a copy of INQUIRE WITHIN, and it will give all the information you want to know.
INDEX
ABO — ALA A
ALC — ANO
Paragraph, Alcohol, Uses of ... 2060
4NT— APR
Paragrap Antacids, Uses of 2763
Paragraph ABOTTT, or With 1589 Accidents in Carriages.. 2517 Accidents, Treatment of 2238 Accidents, Cautions on. 200( Accounts, Pay Regularly 737 Acetate of Ammonia, Uses of . .. 2752
Ale, Adulterated 2420 Ale, Amber, Brewing.. 2561 Ale, Brewing 2560 Alkalies, Poisoning by- • 2278 All-Fours, Rules of ... 2118 All-Fours, Terms used in 2115 Allspice, Tincture of .... 2531 Almonds Blanched 2791
Antalkalies* Uses of - . '2770 Anthelmintics,Effects of 2778 Anti-Diarrhceal Powder 1009 Antidotes to Poisons 22G1 Anti - Hooping - Cough Powder ^ . . loll Antimony, Poisoning by 2209
Acetate of Lead, with Opium Lotion 973 Acetate of Potassa 2747
Almond Paste 2792 Almond Icing for "Wed- ding Cakes . 2931
Uses of 2754 Antimony, Uses of 2753
Acetate of Zinc,Eve-wash 912 Acid, Tartaric, Uses of. . 2772 Acid, Corns Cured by Acetic 178 Acid, Carbonic Gas 2938 Acid, Carbonic, a Poison 2941 Acid, Carbonic, How to Tell 2942
Almonds, Pounding — 27J>2 Almond Confection — 918 Almond Custards 2523 Almond Custards, Good 8731 Almond Flavor 240 Almond Pudding 252 Almond Sponge Cake . . 2525 Aloes Best way to take 2683
Anti-Spasmodic Electu- ary . 927 Anti-Spasmodic Mixture 993 Anti-Spasmodic Powder 1010 Ants, To Destroy 2048 Aperient Medicines . . 151 Aperient Pills 153 Aphides, To Kill 2084
Acid, Uses of Citric . . 2771 Acids, To Remove the Stains of 8275
Aloes, Effects of 2788 Alum Confection 919 Alum Eye-wash .... 908
Apoplexy, Treatment. .. 1214 Apoplexy, Another Treatment 2258
Acids, Poisoning by ... 2273 Acidulated Gargle 954 Acted Charades Ex- plained 2440
Alum Gargle • • • 958 Alum Poultice 8323 Alum, To Discover in Bread 2399
Apostrophe, The 1657 Apparel, Changes of ... 879 Apparatus, Simple Sur- gical 2223
Address or Direct ? 1575
Alum Whey 2536
Appetite, How Lost T>33
Adhesive Plaster 2196 Adjective, The 2974 Adjectives, The Use of. . 1411 Adulterations, Practical
American Bushel 8199 American Economy — 5SO American History in Brief . . 843
Apple Bread 137 Apple Cake for Children 213 Apple Dumplings 2503 Apple Fritters . . 2513
Hints upon 2429 Adulterations, Plan for
American Tooth Powder 173 Ammoniuted Embroca-
Applo Marmalade 894 Apple Poultice . . 3316
Escapin^ them .... 2387
tion Strong . 936
Apple Pudding ... 2453
Adverb, The 2980 Advice to Young Ladies 796 Advice to Young Men . . 8326 Advice to a Husband . . 2927 ^Jther, Uses of 2692 ^Ethereal, Tincture of Fern 3015
Ammonia, Poisoning by 2278 Ammonia, Uses of 2698 Ammoniacum, Uses of. . 2757 Amusement. Parlor .. 8233 Anagrams, Specimens of 2436 Anaprestic Feet 2991 Ancliovies • . . 892
Apple Puddiug,Boaton . . 2526 Apple Pie 2511 Apples, Dried 2509 Apples in Syrup 852 Apples in Syrup 2454 Apples, Keeping 2433 \.pp!es,Served with Cus-
Affectation Condemned 1779 Affectation of Learning 878 Agent of the Landlord,
Anchovy Sauce 286 Anchovy and Lobster Butter 2795 Anchovv Butte" 2793
tard 252T Apples and Rice for Children 217 Apple Sauce . . . 2155
Ago or Back ? ... 1400 A great largo House, &c 1379 Ague and Fever, Cure for 3284 Ague Medicine 8285 A "'ue Treatment of 1245
Anchovy Sandwiches . . 2794 Anchovv Toast 2796 Anglo -Japanese Work.. 2537 Angostura Bark. Uses of 2714 Angry Words, Effect of. 792 Ankle-ioints Affections
Ypples should not be Cored 732 Apple Tirt, Warmed ... 350 Apple Water 2514 Apricots, Dry 2798 Apricots Jelly 2799
Air, Vitiated 2943 Aitch-bone, Economy of 238 Alabaster Cleaning . 2519
of the 937 Annato, Adulterated . . 2394 Anodvne and Discutient
Apricots Stewed in Syr- up . 2737 Apricot Jam eiA^
Alabaster Staining 359
Embrocation 935
April, Things in Season 51
NOTE.— For Inquiries not in this Index see Additional Index, page 27.
(5)
6 APR— BAN BAX— BBE BEE— BLA
April, Gardening for ... )0 '0 Aquafortis, Poisoning by 2273 Are, or Is? 1375 Are or Is v 1 r>59
Bandages, to Apply 2203 Bandoline for tLe Hair . . ir>0 Banting Tables 8361 Bane Berries, Poisoning by 2281 Bannock, Indian 8354 1 Bark U^es of . . 27()3
Bees, Chloroform for... 2294 Bees. Cure for their Sting .... 159 Beetles, to Exterminate 1819 Beetles, to keep from Clothes 1307 Beetroots, to Pickle - 2883 Behaviour at Dinner.... K173 Behaviour, Art of Good 2313 Best or Better? 15ST Best or Very Best? 1519 Bellows, How to Use Properly 1139 Belvedere Cakes So'3 Belly, Bardagins the . . 2'JK? Bible, Statistics of the. . 2'J3 Blcarbonateof Ammonia, Uses of 2669 Bile Treatment of . . 1215 Biles,or Boils, Poulticing '.'503 Bilious Complaints.... 1215 Bills of Fares af Dinner Parties 26ST Birdlime V!»"9
Arnica for Bites 2295 Arnica Good for a Bruise 8358 Aromatic Mixture 993 Arrack, Imitative 2443 Arrowroot Jelly 2C16 Arrowroot, To Discover Adulterated 2393 Arrowroot, Uses of 27S8 Arsenic, Poisoning by.. 2266' Arsenic. To Detect 25i>8 Artichokes, To Pickle.. 2286 Artichokes, Cooking 2450 Articles A and The ... 2970 Art of feeing Agreeable 25o Ascends up, or Ascends ? 1570 As or So? 1408 Asparagus, Cooking 2452 Aspar«i£rus Soup . 2481
Barley Broth 2456 Barley Water 2512 Barn, Cheap Paint for a 8280 1 Barometer, Chemical. . . 847 Barometer, Leech 2180 Barrel Measure 3196 Baryta, Poisoning by . . 2'279 Basil, when to Gather 2458 Bass — when in Season.. 54 Bastings, All Kinds of. . 2540 'Batter Pudding 470 I Batter Pudding, Baked. 2507 Batter Pudding, BcUed 2507 Bath Buns 2548
Bath, Boiler for . - 652 Bathing, Cramp in 824 Bathing in Hot Water, Precautions 2812 Bathing Feet and Hands 900 Bathing, Hints upon 650 Bath Place for a 651
Asparagus, When in Sea- son .... 52
Assafoetida Guano 951 Assafcetida, Uses of. ... 2700 Assignment of Leases.. 2849 Asthma, to Relieve 2073 Asterisk, or Star* 1662 Astringents. Effects of. . 2715 Astringent Gargle 955 Astringent Pills . 990
Bird's Eggs for Cabinets 789 Birds, Keeping Insects from 2497 Birds, Paste for 817 Birds Stuffing • • - '404
Bean Flour, to Discover in Bread 2100 Beach Leaves for Beds 2445 Bed Clothes, the Best. . 44 Bed Curtains are Bad.. 736 Beds for the Poor . . 2415 B«d Furniture, Washing 2533 Bed, Quick Mode of Heating • • . 57C
Biscuits, Excellent .... 466 Biscuits, Sugar 478 Bishop, Mulled Wine . . 2520 Bismuth, Poisoning by ~'~!'2 Bites Arnica for • 205
At orOn? 1560 August, Gardening for.. 1036 August— Things in Sea- son 55
Bites of Insects 2076 Bites of Mad Animals. . 5T2SO Bites of. Reptiles 1'2S6 Biting the Nails 788
Awakening Children... 1090 Ayn't, Arn't, &c 1393
Bed Rooms, Ventilating 2041 Bed, To Ascertain if Aired 571 Bed Rooms, Windows of 1095 Bed Rooms, Scouring.. 2585 Beds, Position of 1096 Beef, Alamode 2157 Beef, Barrel of 8197 Beef, Plain Boiled .... 771 Beef Stewed 7G6 Beef Baked 2552 Beef Bones, Roast 2546 Beef Broth . 2548
IB
Bachelor Friends 2929
Bitter Apple, Poisoning by 9289 Blackberry-leaf Tea ... 24S9 Blackberries, Healthful 2489 Blackberry Jam, Chil- dren's 2°1
Bacon lor a Dozen Peo- ple 2483 Bacon and Vegetables. 233 Bacon, Hint on Curing 2172 Bacon, how to Boil . . . 2482 Bacon, how to Freshen. 2482 Bacon, Rashers of Cold. 2146 Bacon Slices . . .'. 2484 Bacon, to Choose Good. 17 Bad Writing to Improve 782 Baking, an Experienced Baker's Instructions. . 2552 Baking, Dialogue on ... 1972 Bakinsr, Remarks upon . 230 Baked Penrs . .. 354 Baldness, Boxwood for. 2045 Baldness, Liquid to Pre- vent 169 Ba'dness, Pomade for. . . 148 EaHiH-ss. Wilson's Lotion 149 Bale of Cotton 3222 Bale of TTay 3226 Balls, Etioi'iette of 474 Banbury Cakes 88 Bandages, Surgical 2200
Bhckberry Wine 2490
Blackbirds, Food for .... 828 Blackbirds, Management of . . 2342
Black Cloth Reviver .... 1S« Black Draught 154 Black Fish -When in Season 53 Black Hole of Calcutta 29-19 B'acking, Finest Quality 184 Blacking for Leather Seats 2491 Blacking for Stoves 551 Blacking Liquid 182 Blacking Paste 141 Blacking Paste 1S8 Blacking, Various Re- ceipts 181 Black Ink 82
Beef Bubbl 3 and Squeak 828 Beef, Extract of 2479 Beef Glaze 2549
Beef Gravy Sauce 2156 Beef Lobscous 829 Beef Rissoles 830 Beef Sausages, Prime.. 101 Beef Soup, French .... 769 BeefSteak Pie 2147 Beef Stewed, Fresh . . 770 Beef, to Choose Good.. 12 Beef Tea 2480
Beef, Warming Cold Boiled 2553
Back Paper Patterns.. 24S6 B'ark Pepper Confection 921 B'ack Bilk Reviver 24S8 Blackwash Lotion 979
Beef with Mashed Pota toes • • • • . . 826 '
Beer, Bottling 35o6
BTA — BOO BOO — BRE BRB— BUT 7
Black Yiper, Bite of . v 2286 Bladder,Inflamination of 1235 Blancmange, Arrowroot '2449 Blanched Almonds . . . 2791 Blister, After Removal. 2762 Blister, Period Required 2762 Blue Stone, Uses of .... 2774 Blue Stone, Poisoning by 2267 Blue Vitriol, Poisoning by 2267
Boots, Cleaning 2493 Boots, French Polish for 818 'Boots, To Get on Tight 556 Boot Tops Cleaning ... 2-99 Boot top Liquid : 185
Bread Poultice 8814 Bread, to Powder Stale 3111 Bread Jelly, to Make.. 3785 Breakfast to lay out.... 8122 Breasts, Salve for Sore . 3325 Breast of Mutton, Roast 607 Breast of Veal, Carving 262? Breath Offensive . .. 1311 BreathTainted byOnions 256(3 Brewing, Remarks ou.. 2559 Brewis, to Make 713 Bridal Chamber 29 2 Briil.'. Kissing the ... 2913 Bridal Frolics 2914 Bridesmaid. Her duty.. 2906 Brilliant Whitewash .... 190 Brisket of Beef, Baked 2551 Brisket of Beef Stewed 2550 Brisket of Beef, Uses o.' 233 Britannia Metals, Clean ing 2565 Broiling Remarks upon 230 Bronchitis, Mixture for 996 Bronze Goods, Cleaning 549 Broth for Children ... 20T Broth, if too Salt ;'97 Brown Gravy 2477 Brown Paper, unfit to Cover Meat 2553 Brown Sauce 2156 Brown Stock 2475 Broad-cloth, to Remove Stains from 8273 Bruise, Arnica good fora 8358 Bruises, Hot Water good for 2801 Burdock Root, Proper- ties and Uses of 8018 Bruises Lotion for 966 Bruises, Mixture for 285 Bruises, Remedy for .... 2076 Bruises, Treated by.... Opium 2696 Brunswick Black for Grates . 87
Boston Apple-Pudding. 2526 Botanical Specimens to Dry 1926 Bottles, to Clean Glass 3056 Bottles, To Dry Glass. . 3058 Bottles, How to Cork all kinds of 3059
Bleaching Faded Dresses 515 Bleached Straw Bonnets 2492 Bleeding at the Nose.. 1836 B iced ing from the Nose 2249 Bleeding, Surgical .... 2226 Bleeding, to Stop 2226 Blistered Feet, Remedy for 1278 Blight,to keep from Rose frees 1303 Blond Lace, Reviving.. 2501 Blood and the Weather 2135 Bloodshot Eye, Cure for 2696 Blood, thinning th» ... 2138 Bloodroot, Properties and Uses of • • 8006 Blotched Face, Wash for 1280 BlowerFish,poisoningby 22S5 Blows, Hot \Vater for . . 2:J01 Bloated Cattle, Cure for 3287 BhieFish, when in Season 54 Board, How to Make a Chopping •• 8l09
Bottles, How to tie the Corks tn S060 Bottles, How to Stopper Glass 3062 Bottles, How to Unstop- per Glass • ?061
Bottles, Clean with Coal 2500 Bottlin<* Beer 2505
Bottling Fruits Direc- tions 8S9 Bottling Porter 2505 Bottling Wine
Bottling Yeast Bowels, Inflammation of 1286 Bowels, Looseness of.. 1248 Boxwood, Easy way to Plant 363T Brain, Inflammation of 1237 Brain Water on the .... 1270 Brain, Compression of. . 2252 Brandy, Adulterated .. 2396 Bran -water Bread 114 Bran Bread. Economy of 587 Brandy Peaches 2589 Brasses of Furniture Cleaning ... . 652
Board Measure 3218 Boards, to take Ink out of 176 Boards, to Scour 2502 Bobbinet, to Starch ... 91 Body in Flames, what to do 2240 Boiled Boef, Sauce for 2545 Boiling, Care of the Liquor 595 Boiling, Dialogue on . . 1972 Boiling Fresh Meat . . 592 Boiling, Hints and .Cau- tions 590
Brasses, Cleaning 2565 Brass Kettle, to Clean 724 Brass Ornaments, Clean- ing 692
Brass ditto to Clean.. 1843 Brasswork, Rock Alum for 694
Breach of Promise of Marriage 2047 Bread, Adulterations of 2393 Bread Adulterated with Alum, to Discover.. 1817 Bread Apple .. . 187
Brutes, Cleanliness of . 903 Bubble and Squeak,Beef 32S Buckthorn, Uses of 2737 Bugs, Camphor Basra for 343 Bugs Destroyed by Lime 1298 Bugs. Killed by Naphtha 2173 Bus Poison 272 Buildings, Modelling ... 1953 Bullfinches, Manage- ment of 2811 Bunions, Treatment of 2567 Burgundy Pitch, Uses of 2763 Burns, Cure by Alum . 164 Burns, Curo by Wheat Flour 266 Bushel Measure 3199 Business Rules 3327 Butter, a Firkia of - . 828C Butter a Tub of 822C Butter, How to make good Ul
Boiling, Loss bv 2:39 Boiling, Proper Time of 591 Boiling, Time Required 239 Boiling, to Boil Equally 594 Boilin^ Vegetables .... 632
Bologna Sausages 449 Bonnet, Dust after Walk- ing 730 Bonnets, Cleaning Straw 2493 Bonnets,BleachingStraw ^492 Bonnets, Dyeing 2504 Bone, Staining Black 860 Bone, Staining Blue 8fil Bone, Staining Green . . 862 Bone, Staining Red 863 Bone Staining Scarlet 864 Bone, Staling Yellow . . 366 Books. Technical terms relative to 3246 Book, Grease Spots from 815 Books, Stains from . 206S
Bread, French 1155 Bread, Home-made, the Proportions 2323 Bread Hurtful to Chil- dren if New 1062 Bread made with Bran- water 114 Bread made of Rice ... 113 Bread Pudding 472 Bread Pudding, Elegant, 443 Bread Slices at Dinner.. 25S9 Bread suited for Chil- dren 1062 Bread, to Obtain Pure 2397 Bread, Unfermented .... 8077 Bread, Waste Pieces .... 717
Buttered Toast - 812*
BUR— CAN
CAN — CAS
CAS— CHi
Burns, Ointment for ... 979 Burns, Preparation for. . 938 Burns, Sweet-oil for ... 508 Burns, Treatment of . . . 228S
Cane- bottomedChairs,to Clean.... 890 Cantharides, Uses of — 2762 Capitalists, Hints to
Castor-Oil Pomade.. . 81 Castor-Oil Enema 949 Castor-Oil, Uses of ... . 2780 Catechu Ointment... . 982
Burton Ale Brewing . . . 25C2 Business Habits 1827
lists, Hints to Small 2S92
Caterpillars, to Kill .... 2084 Cathartics Effects of 2727
Busts in Plaister, Mak- ing 1962 Put or Than ? 1493 lutor That? 1386 Butter, Adulterated.... 2408 Butterfiies, to Kill .- .. 2037 Butter, Freshening Salt 2571 Butter, Improving Bad 2569 Butter of Antimony,
Carbonic AcidGas, What is it? 2938 Carbonic Acid, a poison 2941 Carbonic Acid, how to tell 2942 Carbon and Oxygen unite with the blood. . 2940 Carbon and Oxygen, what they are . 2939
Cathartic Mixture 994 Calhednils', Modelling.. 1952 Catnip, Properties and uses of 2993 Cattle, to Cure Fcrmen- tatioa in . . 8715 Cattle, swelled with Green Food, cure for .. 82S7
Poisoning by 2269 Butter of Tin, Poisoning by 2270
Carbonic Acid, Trees and Flowers absorb.. 2958
Catfish, when in Season 53 Cauliflowers, to Pickle 2838 Caustic Poisoning by 2272
Butter, Rancid 1277 By or Of? 1562
Cards,* Evening Amuse- ments with 161
Cautions in Visiting the Sick 2579
By or With? 1460
Cards How to tell for-
Caves Modelling 1989
Byron's Enigma 11 • • • 279
tunes with • 161
C. Cabba^ Water 2572
Cards, the Court of. ... 161 Cards, Description of ... 161 Carolina, or Sweet Pota-
tain Pure ! 2404 Celebrated or Notorious? 1474 Celery, Essence of 205-5 Celery Vinegar . . . 9164
Cabinet-work Polishing 686 Cages, Keeping Insects from 2497
Carrot Poultice 8324 Carbonate of Soda, Uses of 2769
Cellarius Waltz 1702 Cements, Excellent Re- ceipts 22^
Cakes for Breakfast or
Cards at Parties 489
Cement for Decayed
Tea 856 Cake of Fruits 889
Cards, Games at 2082 Carded Cotton, 2193
Teeth 142 Cement, How to Use it 1180
Cakes, Unfermented 459 Cakes Johnny to make 3719
Cardinal Mulled Wine. . 2521 Carriages Accidents in 2517
Centre Dishes for Din- ner 8177
Calamint,Properties and uses of 2096 Caledonian Quadrilles.. 1691 Calves' Feet Jellv . 2578
Carrots, Cold Use for.. 2067 Carpets, Beating 2576 Carpets, Care of 441
Ceremonies, Social .... 456 Cesspools, to purify 8780 Chaldron of Coal 8229 Chattel Mortgage 21S8
Calves' Heads. Carving 2630 Ca'ves' Head Pie 440
Carpets, Colors of .... 673
Champagne how to hand round . . .... 8167
Calico Bad for Shirts 203 Calomel Caution upon
mended 680 Carpets Selecting.... 678
Chairs, to clean Cane- bottomed .... 890
Taking 2708
Carpets, Sweeping with Grass 2142
Chalk, to Discover in Bread 2401
Calomel' poisoning by.. 2268
Carpets the mostChaste 677
Chalk Ointment 979
Cambrics to Wash 8669
Carpets to Buy 672
Chalk, Uses of.... 2721
Camphor, to powder.. 8166 Camp Cookery - 765 Camphor, an Anti-Spas- modic 2705 Camphor-balls,for Chaps 29 Camphorated Liniment 939
Carver, Give Room to the 2592 Carving, General Rules 2584 Carving and Trussing. . 2-608 Carving, Directions for 2609 Carving Knives and Forks, to arrange.. . . 8150 Case1* The 2978
Chamomile, Properties and uses of. 8001 Chamomile flowers, gath- ering 2580 Chamomile Tea 2581 Chamomile, Uses of. ... 2712
Camphoi, Poisoning by 2281 Camphor, Powdering. . . 2665 CainphoratedToothpow- der 145
Cash and Credit con- trasted • 258 Casks, Sweetening .... 2578
Chapped Hands, Oat- meal for 12S2 Chapped Hands, Oint-
Camphor, Uses of 2691 Canaries, Management of 22S7 Canaries, Management of 308 Candles, Discolored Wax 581 Candles, Improved *>y j-e Aping 581
Casting in Plaster 1968 Casting in Wax 1901 Cast-iron Work 690 Castor-Oil and Senna Confection 924 Castor-Oil, Best Way to Take 2682
Chaps, Prevent by Cam- phor 29 Character, Elements of 1776 Charades, Acted 2440 Charades, Explanation of 2483 Charades, List of Words for ... . . 2441
( oidles, Proper Way to l.iarht... . 532
Castor Oil, How to make palatable .. .8268
Charcoal.... 857 Charcoal. Cautions on . 57S
CHE— CHL
CHL — OLE
CLE — COD
Cheese, to destroy mites in 8732
Chloride of Lime,TTses of 2776 Chloride of Zinc, Poi- soning by 2271 Chlorine Gas, Poisoning by 2274 Chocolate. Adulterated. 2406 Chocolate, Iceland Moss 1S43 Choking, Treatment of. 2253 Choke Damp, what it is 2964 Cholera, Cold Stage ... 998 Cholera, Pills for 990 Cholera, Rules for the Prevention of 1188 Chops, Relish for 2149 Churches, Modelling . . 2952 Chutrey, Excellent .... 2171 China, How to Pack .... 1937 Chopping, How it is done ° 3109
Cleaning Kid Gloves.... 2064 Cleaning Hair Brushes. 1320 Cleaning Japan'd Goods 455 Cleaning Knives and Forks 550 Cleaning Knives and Forks with Charcoal. . 729 Cleaning M ahogany Frames 547 Cleaning Marble 500 Cleaning Marble 1301 Cleaning Oil-cloth 536 Cleaning Ottomans. 539 Cleaning Papier-Mache Goods 455 Cleaning Porcelain .- . 1122 Cleaning Plated Ware . . 544 Cleaning Satins 42 Cleaning White Satin.. 837 Cleaning China Crape Shawls 796 Cleaning Shoes 2498 Cleaning Silks . 42
Charcoal, Caution 2010 Charcoal, Clean Knives 729 Charcoal Fumes, Re- medy • • 522
Charcoal, Meat Restored by 533
Charcoal takes Bad Smells from Knives. . 729 Charts, Varnishing - 2297 Charcoal, To Powder. . . 3106 Cheap Fuel, Good . . . 395 Cheese-Cake, Potato . 126 Chemical Barometer. . 847 Chemical Remedies . 2764 Chess at Parties 490 Chess, Laws of 2354 Chestnuts, for Dessert. . 25S3 Chest, Bandaging the.. 2209 Chest, Formation of Child's 1078
Chopping Board, How
Chopping Knives, How fixed 8109
Chicken and Ham Pat- ties 100
Cider, \\ hat is a Barrel. 8197 Cinders. Grottos of ... 1937 Circassian Circle, Dance 1706 Cities, Modelling 1949 Cities, Distance from New York to other. . . 3357 Citric Acid, Uses of ... 2771 Civility in Shopkeepers 2829 Clams, when in Season . . 53 Cleanliness Agreeable. . 894 Cleanliness, Etiquette of 278 Cleanliness Morally Con- sidered 401 Cleanliness, Reasons for 878 Cleanliness Refreshing . 904 Cleanliness Sanitary 835 Cleaning Straw Bonnet" 2493 Cleaning Alabaster 2519 Cleaning Boots 2493 Cleaning Books 2058 Cleaning, Floor-Boards. 3733 Cleaning Boot-Tops.. .. 2499 Cleaning Bottles with Coal 2500 Cleaning Brasses of Fur- niture 552 Cleaning Brasses 2565 Cleaning Bottles 8056 Cleaning Brass Orna- ments 692 Cleaning Brass Kettles. 724 Cleaning Decanters . . . 8957 Cleaning, Clothes-Balls for 2530 Cleaning Black Clothes . 27 Cleaning Coppers 2565 Cleaning Carpets 2577 Cleaning Var'd Doors.. 457 Cleaning U'ool'n Dresses 42 Cleaning Feathers ... 2318 Cleaning Ostrich Fea- thers 2043
Cleaning Flowered Silks 337 Cleaning Sofas 539 Cleaning Straw Matting 537
Chicory, Uses of 2405 Chicken Pox 1216 Chilblains,before Broken 2076 Chilblains, Ointment for 2176 Chilblains, Treatment of 1217 Child, Daily Diet for. . . 1060 Child, Six Months 1054 Child, a Year Old 1065 Child, Two Years Old. . 1088 Children, Awakening . . 1090 Children and Cutlery . . 2291 Children, Choose Names for 140
Cleaning Lace Veils .... 844 Cleaning White Veils.. 2307 Cleaning Vegetables ... 686 Cleaning Grease from Velvet 1286 Cleaning Waiters 455 Cleaning and Drying Glass 3056 Clear Starch Laces, &c., To 8634
Children and Fire, Cau- tion 2017 Children's Bedroom . . . 1091 Children, Cookery for . 205 Children, Discipline of. 203 Children, Discipline of . 733 Children's Food, Time for 1053 Children's Meals should be Regular 1059 Children Over-indulged 1078 Children should not be kept too much at the Breast 1064
Climate, Influence of. . . 2678 Clocks Care of . 569
Clothes, Balls foV Clean- in <>• ... 2580
Clothes Closets, Keep Moths from 520 Cloth, Cement for 2293 Cloth, Dveing Black, . . 414 Cloth, Dveing Red ... 415 Cloth, Dyeing Scarlet.. 418 Cloth, Dveing Yellow . 417 Cloth, Grease from 1288 Cloth, Patterns on 2487 Clothes, to Clean Black 27 Cloth, to take Wax from 504 Clouds, their Indica- tions 2071 Cloth -T:nle, to Lav a.. 8147 Coal, A Chaldron of. . . . 3229 Coal Measure 8229 Coal, to Obtain Good . . 1142 Cocoanut Pie 2165 Cockroaches, to Kill . . 1832 Cocoa, Adulterated .... 240 Cod-Fish, Baked 255 Cod-Fish, to Know Fresn Cod-Liver Oil, How to Get Cheap and Good 888 Cod-Oil, Best Way to Tata .. .. 2«Si
Children, Treatment of 1052 Chiinaphila Decoction . . 930 Jhimney on Fire, Keep Windows Shut 524 Chimney on Fire, to Ex- tinguish by Powdered Sulphur 898 China. Cement for 139 China Tea-pots Best .. 545 China War«, Care of.. 1121 Chine of Mutton, Roas 604 Chinese Lanterns, 1851 Chinese Porcelain 1124 Chintzes, Washing 657 Chloride of GoU, Poi snnin<' bv. . 5272
Cleaning Furn iure 684 Cl^aninsr Furs .. , .. 2081
10 OOF— OOX
CON— cou
COU — CUT
Coffee, Adulterated . - . 2407 Coffee as a Disinfectant 844 Coffee, Hint on Coffee- pot 575 Coffee Milk for the Sick 2292 Coffee, Turkish Mode . . 832 Coins, Impressions from 1304 Col. Birch's Remedy for Rheumatic Gout .... 2173 Cold, Caution 2012 Col- 1 Cream 84
Convulsions from Teeth- ing 951 Convulsions in Children 1222 Conjunctions 29S2 Conversation, Art of — 8ol5 Conversation, Object of. 8024 Conversation as an Art. 8045 Cookery for Children . . '204 Cookery, Camp - . 765 Cookery, Leading In- structions • 239
Courtship, Etiquette of. 2345 Courtship, How to Com- mence a 2879 Courses at Dinner 8158 Crab, Mock 444 Crab, to Choose Fresh . . 9 Cramp in the Legs 2080 Cramp in the Stomach. 1010 Cramp while Bathing. . . 824 Cramp while Bathing.. 2811 Crape to Renovate Black 1299
Cold Evaporating Lo- tion ... ... 969
Cooking, Time Required for 289
Crape, to u ash China. . 795 Crape Water Stains from 884
Cold M,-at, Garnish for 2542 Cold Meats, Cooking . . 825 Cold, Mixture for a Bad 167 Cold Sweet Dishes, Warming 843 Cold, to Avoid Catching 454 Colic Essence for 949
Coppers, Cleaning . ... 2565 Copper in Green Tea, to Detect ... 1310 Copper in Pickles, to de- tect 1810 Copper, Poisoning by.. 2267 Copper to Detect . 252&
Cranesbill, Properties and Uses of 8010 Cream of Tartar Confec- tion •••• 92« Cream of Tartar, Uses of 2789 Cream, Substitute for.. 2;)57 Cress Vinegar 2165
Col! vria, or Eye Washes 907 Colo'cv nth, Uses of 2736 Columbian Hair Dye . . 271 Colour, restoring to Silk 2518 Colder Weather, Signs of 3526 Colored Washes for Walls 190
Copying Ink, to Make. . 3716 Corn, What is a Barrel of 3197 Corn Meal Poultice .... 8815 Correcting Proofs, Signs for 8?60 Correspondence, Love . .. 2881
Cribbage, Eight Card... 2111 Cribbage, Five Card.... 2107 Cribbage, Odds of 2112 Cribbage, Rules of 2104 Crtbbage, Three or Four Hand ... 2109
Coltsfoot, Piopertiesand Uses of . ... 3008 Commercial Bale of Cot-
Cord of Wood 3-280 Corks, Tying down .... 8060 Cork Caves of . 1941
Cribbage, Terms Used in 2105 Cries of Children Bene- ficial ... 1075
ton 8222 Comma, Displacing a . . 1654 Common Enema 947 Common Eye Wash . . 909
Cork, Modelling in 1931 Corns, Cause and Cure . 2844 Corns, Cured by Pota- toes 2817
Cries of Infants 1067 Cross Writing is Bad ... 780 Croup, Treatment of. . .. 1228 Crochet Ladies' Guide
Common Purgative Pills 987
Corns Cured by Acetic
to ' 8308
Complexion, to Improve 60 Composition, Writing.. 774 Compound Alum Eye Wash 910 Compound Ammoni^f;- od Ointment 937
Acid 178 Corns, Mixture for ... 1297 Corns, soft,Treatinent of 2568 Correspondence, Postal 7T5 Corrosive Sublimate, Poisoning by . 2268
Cucumbers, to Pickle... 2382 Cucumbers, to Preserve 858 Cumfrey, Properties and Uses of 8008 Cup in a Pie-dish, Use of 276 Cupping . . 2227
Compound Soda Powder 1005
Cossack's Plum Pud- ding • • • 772
Curling Rashers of Ba- con . 8484
Wash 915 Compresses, Surgical ... 2197 Concussion, Treatment of 2251 Conduct, Consistent . . . 1774 Conduct, Kules of 822 Confections,Aaulterated 2408 Confections and Electu- aries • 916
Cotton, Commercial Bale of 8222 Cough, Cure for a Dry . 2806 Cough, Hooping, Treat- ment 1232 Cough Mixture 996 Cough, Mixture for Bad 167 Cou£h, Mixture for Chil- dren 997
Currants for Children.. 220 Currant Cake, Economi- cal 75 Currant Jellv, (Black) . . 112 <'urrant Jellv (Red).... 89 Currant Jelly ( ^ bite) . . 120 Currant \\ine, to Make.. 2315 Curried Beef, Madras Way . . . . . 445
Connexions, Card Game 2123 Connexions of Shop- keepers 2S36
Coughs, Peculiar Reme- edy 828 Cough Pills 989
Durry Powders 284 Durry Powder 2167 Curry Powder, Indian. . 168
Constipation, Treat- ment of . 1220
Cough, Pills for a Bad . . 180 Cough Syrup for . . . 2177
Curtains, Correspond with Carpet . 678
Consumption, Treat- ment of . 1221
Cough, Treatment of.. 1219 Country Dances 1710
Curious Facts 3268 Curious Properties of the
Contusions, Lotion for . 969 Contusions, Treatment of 2247 Conundrums, Specimens of 2437 Conversatioi , Etiquette of 864 Oonvnlsions, ilorafor* for... .. 2816
Countries, Modelling .. 1955 Couple or Two ? . ... 1487 Covenants betw'n Land- lord and Tenant 2847 Cowhage 922 Cowhage, Uses of 2779 Cough "Syrup, Good . . 8356 Courtship, Pialiminaries of a .. .. 2872
Number Nine 2159 Custard, Baked. 2481 Custard Powders, Adul- terated 2410 Custard Served with Apples 2527 Custards, Good Almond 8781 Cutting and Grinding Glass... .. 80«6
CUT — DIN D1X — DUE DRE— EGG 11
Cutaneous Eruptions,.. 1^33 Cutlery and Children.. 229 Cutlery, wrap in Zinc.. 231.' Cuts, treatment of 224" Cats, Treatment of 2(551
I>
Dahlias, to Protect from Earwigs 1318 Damp Linen, Dangers of 203 Damp \\alls, Improved by Lead 819 Damsons, Preserved. ... 160 Dances, Terms Udcd to Describe 1718 Dancing, Figures De scribed 1678 Dandelion Decoction .. 932 Daughters, the Care of. 109 Deadly Nightshade, Poi-
Dinners, First Class 8145 Dinner, Behaviour at... 3178 Dinner things, to re- move 8169 Dining-Table, to Arrange an Oval . . . 3158
Dress, How a lady should 3299 Dress, How to, with taste 8288 Dress for balls and parties 3295 Dress, general rule for. . 8302 Dress, the most Elegant. 3800 Dress, Ladies, on Fire . . 704 Dress, Female 230 Dress, Hints upon 1322 Dressings, Surgical 2187 Dresses, to Ciean Woollen 42 Dresses, to Preserve Colour of 4f>l Dried Apples 2509 Drinking,Children,wben best 1066 Drink for Children 1063 Drinks for the Sick, .... liOl Drop Cakes, Excellent.. 74 Dropsy, Decoction for.. 930 Drops for Removing Grease 115 Dropsies, Mixture for. . . 995 Dropsy of the Belly ... 939 Dropsy, Treatment of . 1224 Drowning, Treatment of 2255 Drugs, Properties of ... 2686 DrunkennessCondemned 1821 Drunkenness,Treatment 2257 Dry ing Herbs 2457 Drying Glass bottles . . . 8068 Duck Baked 2~>52
Dioramic Pictures 1851 Directions for Icing ... 249 Direct or Address 1 .... 1575 Diseases, Causes of .... 87S Diseases, Treatment of. 1212 Dishes, How to Arrange 3127 Dishes, to Place on the Table 8152 Dishes should be Gar- nished 8129 Dishes Centre .. . 8177
Disinfecting Fluid 400 Disinfecting Fluid, Sir ^ . Burnett's 2776 Disinfecting Fumigation 1838 Dlaputatiom, Opinion on 1800 Distance from New York to other Cities 3357 Dispute, Never get in a. 8025 Diuretics, Effects of ... 3745 Diu retic Mixture 995 Dividing, Chopping, and Powderino- 8101
Deafness from Deficient Wax 1293 Deafness, Keraedy for. . 2141 Debt, Going into 281 Decayed Tooth, Gutta Percha for Filling ... 737 December, Gardening for 1044
Dogs, Treatment of 265) Domestic Pharmacopoeia 906 Domestic Rules 846 Domestic Surgery, 2186 Domestic Manipulation. 8052 Domino. Card Game 2117 Doors, Cleaning, Var- nished 457
December, SVhat for Dinner? 59
Ducks, Carving 2^44 Duck, Stuffing, 2153 Dumplings, Boil in a Net 203 Dntch Oven, the 1936 Dwarf Plants 1929 Dyeing Bonnets .... 2504 Dyeing,General Drr'ions 4:)2 Dvsenterv, Pills for — 990 Dysentery, Infallible Remedy for . 8784
Decoctions, Medical ... 929 Decoction, Process of.. . 2672 Decisions in Law 8552 Decanters, Cleaning ... 8057 Decanters Drying 8058 Decan.ing Liquids 8085 Decanting Svphon 3088 Detective Enunciation 132-! Demulcents, Effects of . 2782 Depilatory Ointment.. . 1839 Deposits in Kettles, Pre- venting 578 Dessert, Serving the .... 2601 Devonshire Junket 1842 Dew, its Indications. . . 2070 Diamond Cement 78 Diamond Kings, How injured 8088
Doorway, to keep Open 534 Drank or Drunk 1466 Jraughts,Eu!es of Game 739 Drawers, Keeping In- sects from 2497 Dr. Babington's Mixture for Indigestion 1287 Dr. Birt Davies' Gout Mixture 12S4
E
E., the Letter, in Spelling 1669 Each, Either, Every 1369 Early Rising, Healthful 842 Early Rising,Tiine saved by . . . 773
Dr. Br wer's Guide to Science 291 Dr. i larke's Pills for Nervous Headache. . . . 1291 Dr. Franklin's Advice to Swimmers 2801 Dr lire's Ink Writing. . 82 Dr. Scott's Wash to Whiten the Nails. .... 1296 Dr. Boerhaave's Rules. . 8278 Dredging, all kinds of. . 2541 )ress, How a bridegroom should 2905 )ress, How a bride should 2903
Earwigs, to Kill 208S Earwigs, to Protect Dahlias from 1813 Eating. Rules for 8178 Economical Dish 238 Economy of Fuel 1185 Economy, Hints upon. . 710 Edinburgh Ale,Brewing 2563 Education of Children,.. 1079 Eels, Baked 2552 Effervescing Drinks, cau- tion 2025 Egg and Ham Patties. . . 96 Egg and Lime Cement. . 231 Egg Powders, adulterat- ed 2410 Eecs and Minced Ham. 1C*
Diamond for \Vriting on Glass 80S2 Diaphanie, Instructions In 1851 Diaphoretics, Effects of. 2751 Diarrhoea, Pills for . 990 Diet, Dailv, for a Child. 1060 Digestion of Substances 2(570 Diluents, Uses of 2789 Dining Tables, Polishing 5-i2 Dinners, arrangement of 2384 Dinners for a ^ eek. ... 41 Dinner, What Can we Have . . . 48 to 59
)ress, How a bridesmaid should 2904 )ress, How a groomsman should 2905 Dress, How a gentleman RhmiW ... . . 8290
Dinner, How to lay out 8145 r»innft» f!onrRM> for. . .. . 8153
12 EGG— ETY
EVE — FEA
FEA — FIR
figgs Pickled, Excellent 110 EggN Preserving 4'.) 7 Eggs, Preserving Bird's. TSft Eggs to Keep Long .... 790 Eggs, Preserving 232J
Evening Amusement. . . 2485 Evening Parties, Eti- quette 476 Everlasting, Properties anil uses of 2998
Feathers, Dyeing Pink . 191S Feathers. Pvring deep Hod ." 422 F eathers, Dyeing Red. . 1919 Feathers, Dyeing Rose Colour 421
Either or Each 15S5 Either, Neither 1871
Exclamations and Oaths 1600 Exemption laws may be waived 8261
Feathers, Dyeing Yellow 423 Feathers, Dyeing Yellow 1917
Exercise Bodily 1179
Dye ' 19°3
Elder Flowers, when to Gather 2461
Kxercise! Duration of. . . 668 Exercise for Females 203
Feathers, to Clean Os- trich 2048
Elder Roots, Properties and uses of 3012 Elecampane, Properties and uses of 30C9 Electuaries and Confec-
Exercise, Mental . . . 1179 Exercise, Remarks on. . 659 Exercise, Time for ..... 662 Exercises, Various 660 Expectorants, Effects of. 2756
February. Gardening for 102C February — What for Dinner? 49 Feet, Remedy for Blis- tered .... 1278
tions 916
Extracts of Substances.. 2673 Eye Dirt in the 2241
Felon, or Whitlow,
rnents 933 Emetics Effects of 2724
Eye' Lime in the 2242 Eye Washes Several • • • 907
Felon, Cure for a 8286 Female Dress 280
Eminent and Imminent? 1595 Emollient Lotion ... 963
Eye, Iron or Steel in ... 2243 Eyelashes to make them
Female Temper 282 Fennel When to Gather 2462
Emollients, Uses of. ... 2790 Enamelled Leather, to Polish . 1841
Grow 393
Eyes, Cure for sore.... 165 Eyes Cure for weak, . . . 165
Fevers Arise from Dirt. 881 Fever, Common Contin- ued 1218
Enemas, Medicated 943 Enigma, Pyron's, II 279 Enigma, Cockney H 279 Enigma Cockney V •• 279
Eves, Injured by Sew- ing.... 203 Eyes, Treatment of In- flamed 1243
Fevers, Convalescence after 999 Fever, Intermittent - . . 1245 Fever Scarlet Treat-
Enigma Ancient . . . 2442
ment 1261
Enigmas,Explanations of 2442
F
Fever, Typhus, Treat-
nopsis of 2965 English Bushel 3199 Engravings, Technical terms relative to .... 324( Entrees, to Arrange . • 8156 Entering Parties, Eti- quette ' 47( Enunciation, Defective. 132£ Envy Condemned 1799 Epilepsy, Treatment of 1225
Face, Eruptions on the-. 1227 Face, Lotion for Pain in 33 Face, Wash for Blotched 1280 Faded Dresses, Bleach- ing 515 Failures of Shopkeepers 2826 Failures of Large Shop- keepers 2830 Faintness, Treatment of 1228
Fever and Ague,Cure for S2S4 Fig Pudding 2320 Fillet of Veal, Carving. 2626 Fillet of Veal, Roasting 611 Filtering Fluids ....... 2668 Filter Liquids, How to. 8085 Filter, How to make a. . 8097 Filtering Paper 3097 Finger Glasses, How to arrange 8151
Epispastics, Uses of. ... 2761 Epsom Salts Uses of. . . 2741
Falsehood, Avoid 1775 Family Circle the 340
Finger-glasses at Dinner 2601 Fining Wine 2505
Equation Table, a very useful 3361
Family Circles, Sugges- tions for Forming 2391
Fire Buckets Recom- mended 707
Erasmus Wilson's Lotion for the Hair 1295
Family Connexions . - - 2840 Family Pudding ... 255
Fire in Chimney, Sul- phur for 898
Er, as used in Spelling. . 1671 Errors in Speaking . IS
Family Tool-Chests . - - 1097 Farina, Imitative 1913 Farther or Further ? - - 1492
Fire, Escaping from — 526 Fire, Precautions in Case of .... 695
Eruptions' on the Face.. 1226 Eschalots, to Pickle. ... 2381 Escharotics, Effects of... 277:
Fatigue, Hot Water for . 230] Feather Beds, to Manage 203 Feather Beds unfit for Nurseries 1094
Fire in Chimney, Wet Blanket 559 Fire Screens, Burnishing 528 Fire Solution to Extin-
Etiquette Opinion upon
Feathers Cleansin^ . . 2318
guish 706
Books on 1769 Etiquette, Newly-mar- ried . 1211 lEtiquc'tte. Hints on ... 2345 'Etiquette of Courtship and Marriage 2365 Etiquette at the 1 able . 8178 Etiquette of Presenta- tions 278 Etvmolosnr What it l» - 2969
Feather Flowers 1908 Feathers, Dyeing Black 418 Feathers, Dyeing Blue. 411 Feathers, Dyeing Blue. 1916 Feathers, Dyeing Crim son 420 Feathers, Dyeing Green 1918 Feathers, Dyeing Green 2053 Feathers, Dyeing Lilac. 1921 Feathers. Dyeing Pink . 421
Fire, Teach Children Respecting 523 Fires, Management of Family 1187 Fire, how to get a Horse out of the.. 826.1 Fires, Precautions agalnrt 558 Fires Prevented by Alum 2« ! Firkin of Butter? How ' mnch is a 822*
FIR— FOR POU — GAL GAL — OLA 13
First Set of Quadrilles . . ^679 First-Watch Stew 836 Fishes, Preserving Curi- ous • 2496
Four good points 8192
Galopade Dance. .. . 1698
Four important rules . . 8193 Fowls Carving 2637
Galopade Quadrilles. . . . 1699 Gambope, Poisoning by. 2:^.82 Gamboge, Uses of 27S1 Game, Garnishes for 2^42 1 Game Sauce 2156 Game, Time Required to Cook 289 Game, to Choose Good . 25 Gardening Operations. . 1021 Garden Seeds, what kind to Plant 871* Garden Stands, Paint for 501 Gargles, Various. 952 Garlic, Juice of, as a Cement 1183
Fowl, Serving-up cold. 2166 Fowls, to Fatten quickly 1316 Fowls, to choose Good 20 Franklin's. Dr., Rules.. 848 Freezing Preparation.. 241 Freezing without Ice or Acids 241 Freckles, Lotion for. ... 172 Freckles, Remedy for . . 2293 Freckles, to Remove ... 386 French Batter 2582 French Beans 2544
Fish, TTowtoeat 3182 Fish, Directions frr carv ing 2609 Fish Fried with F >tatoes 124 Fish, Oarnish for 2542 jfteti Cake 104 Fish $ance, Anchovies, Ac. 286 Fish Sauce 2156 Fish, to choose Fresh Water 7 Fish, to choose Good.. . 2 Fits, Treatment of 2258 Fixature for the Hair . 150 Flannels, Caution . i Wa«hin£ 660
French Polishes 188 French Rolls 1155 Fried Fish, Carving. . . . 2595 Friendly Parties 840 Friends, Choice of them 446 Fritters. Batter for 2532 From or Of?... 1514 Frost-bite Treatment of 1229 Frozen limbs. Treatment 1229 Frosty weather, Signs of 3586 Fruit stains, to remove 827V Fruit Cake 339 Fruit for Children ..... 21 6 Fruit-fritters, Batter for 2532 Fruit, Health fulness of. 108 Fruits Healthy for Chil- dren ' 219 Fruit, Modelling Wax.. 1876 Fruit, Preserving .... 642 Fruit stains from Linen 450 Fruits, to Fottlo 889 Frugality, Franklin's Rules S48 Frving, Dialogue on 1972 Frying-pan, the 1984 Frying, Remarks Upon . 289 Frving Vegetables, New Plan 2582 Fuel, Cheap and Good . 895 Fuel. Economy of . .. 1135 Fumigation, Disinfecting 1888 Fungi", to Preserve . . 1930 Furniture, Care of Rose- wood . 541 Furnishing, Cautions.. . 581 Furniture, Cleansing of. 684 Furniture Polish 687 Furniture, When Liable to Crack 540 Furs, Liquid to Preserve 187 Furs, to Clean 2081
6
Gad-fly Sting 2288 Galbunuin, Uses of . . . 2701 Galling in Invalids .. .. 2CC5 Gallon measure, Hot* much is It? 8204 <5a.ls Lotion... . 975
Garlic, to Pickle 2331 Garnished, Every Dish should be 8129 Garnishes. All Kinds of. 2542 Gas, Carbonic Acid 2938 Gas, Nitrogen, Rejected by the Lung's 2947
Flannels, Washing 516 Flat Fish, Carving 2607 Flatulent Colic 993 F'ies destroyed by Pepper 560 Flies, Green Tea destroys 519 Flies, Mixture to destroy 1294 Flint to powder ... 8106
Geese, to Choose Good. 21 Gentian, Uses of 2711 Gentleman, the True.. 1793 German Paste, for Birds 817 German Sausage, with Poultry. 2483 German Yeast, Bread Made With 2824 German Yeast Consid- ered 268 Gherkins, to Pickle .... 1881 Gilt Frames, Protecting from Flies and Dust. . 2570 Gilt Frames, to Clean . . 457 Gin, Adulterated 2411 Ginger-beer, Dr. Perei- ra's 79
Floors, Hints on scrub- bing 2844 Floors, to take Grease from 283 Flour, to test Suspected 586 Flour unfit for Children 1053 Flour? How much Is a barrel of 8197
Flounders, when in Sea- son 48 1 Flounders, how to chooso them 8 Flowers, Feather 1908 Flowers, Keep from Bed- rooms . . 572 Flowers, Leaves of Fea- ther 1924 Flowers, Modelling Wax 1876 Flowers of Bismuth, Poi- soning 2272 Flower of Brimstone. .. 157 Flower of Silver, Poison- ing by 2272 Flowers of Zinc, Poison- ing by 22T1 Folding, Starching and
Ginger-beer Powders. .. 186 Ginger-beer, Superior.. 1289 Gingerbread Aperient.. 2484 Gingerbread Cake 162 Gingerbread Snaps 73 Ginger Biscuits 2474 Ginger Cakes ^6
Ginger Cakes 2474
Ginger, Powdering 2W5 Ginger, Uses of . 2760 Grlandular Enlargements 986 Glandular Enlargements, Embrocation for ....*. 986 Glass, cutting and grind- ing SOC6 Glass, cleaning and dry- ing 8058 Glass. Cement for ..... 189 Glass Bottles, to label . . 8080 Glass, Hardening 1127 jlass, How to wipe 8149 Glasses. How to arrange Wine 8151 glasses, Ilow to arrange Finger .' 3151 Glass, Ink for writin? UDon . . " 3.'r*1
Food in Season 48 Food, to choose Good .. 1 Food, TTnfit for Children 1086 Fool's Parsley, Poisoning by - . 83«1
Foot, Bandaging the ... 2214 Foot or Feet? 1462 For or Of? 1561
For or To? 1539 Forcemeat Balls 2161 Fore-quarter Lamb, Roastin" . 621
Fortures, how to tell
•o -ifh CnrA* . Ifil •
14 GLA — ORE
ORE— HAS
HAS — HON
Glass and Metals,Cement 232
- t'urificfl by Char-
Green Peas, when in
Season 52
Hashed Mutton 884
eo-il 557
Gridiron, the 1988
Hats, Brush in"1
Gl;"^ Stoppers Loosen
Grill Sauce . 2547
Haunch of Mutton Carv-
by Oil • • 254
Grilled Beef Bonos ... 2546
Glass Stoppers, to loosen 3U61 Glass, to Break to any Figure 1322 Glass, to clean, bottles. 805(5 Glass to pack . '2937
Grind, How to 8101 Grinding Glass 3060 Groomsman, His Duty. 2906 Grottoes of Cinders 1937 Ground GKss Imitative 1829
IlAimchof Mutton, Roast 603 Haunch of Mutton, Sauce 603 Haunch of Venison, Carv- ing 2616
Glass Ware, Care of. ... 1121
Grubs, to Kill 2035
Hay, Ton of ... . 39^5
Glass, wash in cold
Gum Arabic Starch ... 91
Hay Measure . . . 8226
water • 5!3
Gum Arabic Starch - • 8678
Glauber's Salt, Uses of . 2742 Glaze, Beef 2540 Glazing for Hams 44S
Glazing for Meats 44S
Gutta Percha for Bad Teeth 787 Gutta Percha, Modelling in . 1981
Hay, Load of 3226 II.-Bone of Beef . 2556 Headache Cured by Sul- phuric uEther 2692
Si-lazing for Tongues — 44S Glenny's Gardening quot- ed ~ . . 2039 Gloves, Cleaning Kid... 2064
Gut^a Percha Soles — How to put them on . . 887 Gum, How to Powder. . 3106
Headache, Nervous, Dr. Clarke's Pills for ... 1291 Head, Bandaging the-. 2202 Head high, Lying with the 842
Gloves! Dyeing Purple. . 427 Gloves, Dyeing Purple . . 427 Gloves, to take Care of 203 Gnat 'Sting, Remedy for 2288 Gold Fish, the Treat-
II
Habits, Constitutional.. 2676 Had or Would? 1385 Haemorrhoids, Ointment for 2174
Head, Lotion for Pain in 33 Health, General 2679 Health in Youth 1150 Health, Rules for the Preservation of . . 115G
Gold, Poisoning by 2272 Goose Baked . . . 2552
Hair Brushes, to Clean . 1320 Hair Dye, to Make 270
to Sickness 902 Heart-burn Drink for 2140
Goose' Carving 2643 Goose, Marbled 105 Goose Mock 2144
Hair, Dyeing Black.... 424 Hair, Dyeing Green . . . 2053 Hair, Erasmus Wilson's
Heart, Palpitation of the 8283 Hearths, Keeping Clean 523 Hearth, Grease Spots on 530
Goose Roast 2153
Lotion 1295
Goose' Stuffing 2152
Hair, Methods of Dyeing 824 Hair Oil of Roses 1281
trast with Carpet 681
Gooseberry Wiiie,to make 2315
Hair' Oils, Various 268
of 2243
Gorlitza, the 1708 Gossiping Condemned. . 791 Government Land Meas-
Hair, Opinions on Dye- ing 824 Hair Restored by Onions 788
He or Him, Him or Them 1407 Hence, Whence, and Thence . . . 1381
ure 3203
Hair, Superfluous 899
Herbs, Drying 2457
0-ont Mixture, Dr. Birt Davies' 1284
Hair, to Promote Growth of .... . 147
Herbs, to Powder 8111
Gout Pills for 188
Hair Wash, Borax <fcc. . . 2054
Uses of 2992
Gout^ Treatment of 1230 Grain Measure 8214 Grain, a Quarter of 8217 Grammar, What is it ? . . 2966 Grape Wine to make 2315
Half-pay Pudding 40 Ham and Chicken Patties 100 Ham and Egg Patties . . 96 Ham and Veal Patties . 97 Ham Baked 2552
Herb Powders, to Make 2478 Herrings, Baked 2552 Herrings, to Know Fresh 6 Here, There, and Where 1880 Hiccough Relief for 2056
Ham Carving 2635
Highland Reel the 1712
Gravel, Treatment of. . . 1231 Gravi^, Flavoring for . 2531 Gravy, Brown .... ... 2477 Gravy Sauce 2150 Gravy Soup, Clear 2478 Grease from Books 81 "> Grease from Paper 815 Grease from Silk 2042 Grease, Scouring Drops for 115 Grease Spots on Hearth 530 Green-page Jam 2446 Green Gages, Preserved 160 Green Tea, to Detect Copper in 1810
Ham, Slices 2484 Hams, Hint on Curing . 2172 Hand, Bandaging the ... 2211 Hand Flour Mill. 2390 Handkerchief as a Ban- dage 2215 Handkerchief, to Carry Neatly 278 Handkerchief as a Night- Cap 2143 Handsv take Stains from 603 Hands, to Whiten — 87 Hanging, Treatment of. 2256 Hartshorne will remove Stains 8275
Him or He ? 1888 Hind Quarter Lamb, Roasting 620 History, American In brief 848 Hither. Thither, and Whither 1882 Hoarhound, Properties and Uses of ... 2997 Home Comforts, Re- marks on 208 Home-made Bread — 2323 Home Truths for Home Peace 281 Homo Truths on Monev
Green Wash, to make Brilliant ... 190
Has Been, or W is? .... 1547 Ha»Got,orHas? 1487
Matters ". 2883 Honesty Commended. . . 1741
HON — IDI IDL — INS INS — JEP 15
3onev Soap, to make.. 845 Honey Water.... .. 163 Hooping Cough Mixture 47 •looping: Co'igh, Roche's Embrocation 224 Hooping Cough, Treat- ment 1282 Hop, Medical Uses of. . 2695 Hops. Pillow of 2605 Hop Poultice 3321 Hop-roots, Properties and Uses of 8012 Horn Staining 867 Horses, Caution 2015 Horse, how to judge a. . 8705 Horse, how to get out of the Fire 8265 Horse, to tell the ago of a 3700 Horseradish, Properties and Uses of ... 3012 Horseradish Powder ... 21S5 Horseradish Vinegar .. 2163 Hornet Sting 2288 Hot Water for Bruises,&c. 2301 House, Taking Cautions 2316 Household Economy . . 579 Household Management, Hints on 1849 "How Long will it Take to Cook?" ... 239 "How shall we get Rid of that Smell?" 220 House on Fire, "What to Do 696 House Lark 618
Idleness Condemned . . 1796 I don't Think, or I Think? 1594 111 temper Condemned . 1777 Important Rules in Law 3r>52 Indian Bannock 8354 Indian Pickle, to Make 2340 Indian Syrup 2170 Indigestion, Dr. Babing- ton's Mixture for .. 1287 Indigestion, How Caused 203 Indigestion, Treatment of 1234 Indolent Tumors, Oint- ment for 978 Infant's Aperient 156 Infant, Food for an ... 205 Infant's Food, Age Six Months 206 Infants Cries of 1067
Insects, I' reserving Cu- rious 24;w
Insect Stings 2288
Insects, to Clear Vegeta- bles of 1837 Insects, to Ketp from Birds 2497 Integrity of Shopkeep- ers 2889 Interest Tables (very useful i . . ' S368 IntermeddlingCondemn- ed 1773 Intermittent Fever ... 1245 Interruptions are Rude 872 Introductions, Etiquette of 278 Invalids, Galling in ... 2065 Invitations to Balls, Eti- quette 475 Interest, the Laws of us- ury and 8859 Interjections, \vhat they are 2988 Interest Tables, 6 and 7 per cent 3363 Ipecacuanha, Uses of. . 2725 Iron Mould, to remove 8271 Ironing, Folding, and Starching 8674 Iron from Rust 251 P
Infants should Sleep by Night 1087
Infant's Sleep 1088 Infectious Diseases ... 890 Inflamed Eyes, Treat- ment 1243 Inflammation of the Bladder, Treatment.. 1285 Inflammation of the Bowels, Treatment . . 1286 Inflammation of the Brain, Treatment of 1237 Inflammation of the Kid neys, Treatment .... 1238 Inflammation of the Liver 1239
Iron, Gradually Heat New 728 Iron Guns Staining 869 Iron Stains from Marble 543 Iron Work, Polished.. 689 Iron Wipers 514 Isinglass, Adulterated.. 2412 Italian Furniture Polish 686 Itch, Ointment for 980 Itch, treated by Sir W Burnett's Disinfecting Fluid 2776 Itch, Treatment of 124* tt, Grammatical Use of 1849 Ivory, Staining Black.. 860 [vory, Staining Blue ... 861 [vory, staining Green . . . 862 Ivory, Staining Red .... 868 tvory, Staining Scarlet 864 I vory.Staining Yellow . . 866
J
Jalap, uses of 2785 January, Gardening for 1028 lanuary, What for Din- ner? 48 Japanned Goods, Clean- ing 455 Japanese 'rork 2537 Jaundice, Remedy for. . 2079 Jaundice, Treatment of 1247 Jaques' Egg Preserva- tive 790 Jeffrev's Marine Glue.. 23*
[nflammation of the Lungs, Treatment .... 1240 [nflammation of the Stomach 1241 fnflammatory sore throat 1242 Influenza, Treatment of 1244 Infusions, Making 2671 Ing, where Added 1669 Ink, Black 82 Ink, Red 84 [nk, Always Use Good . 782 [nk from Mahogany 502 [nk, to make Copying. . 8716 [nk for writing on Glass 8'"' 84 [nk Stains, to remove . . 8271 Ink from Table Covers . . 507 Ink for Zinc Labels 86 Ink .Powder . 88
Houses, Modelling . .. 1951 Housewife should Ob- serve 731 Husband, Advice to a.. 2927 Husbands' Attentions.. 197 Husbands' Honor .... 199 Husbands' and Home.. Conversations 195 Husbands, and their Rule 202 Husbands and Wives, Hints to 191 Husbands' and "Wives' Pleasures 198 Hydrochlorate of Am- monia Lotion 970 Hydrophobia, Symptoms, in Dogs 2650 Hydrophobia, Treatment of .. 22S7 Hyphen, The 1658 Hysterics, Treatment of 1233
I Iambic Feet 2991
Ink Stains from Mahog- any 1292 Ink Stains,Complete Re- moval TC44 Ink, to Take Out of Linen 175 Ink, to Take Out cf Pa- per 177 :nk Stains from Silver . . 277 ^nks, Various Receipts . . 81 In, or Into ? . 1486 In, or Within? 1589 Insects, Bites of 2076 j Insects, Keening from Drawers .. .. 2497;
Iceland Moss Chocolate 1848 Ices, for the Table 241 Ices, how to Serve 8175 Icing for Wedding Cakes 2932 Idiosyncrasy. Treatment of . 2680
16 JEL— KNO
KXO — LEA.
LEA — LIE
Jelly for the Sick 1803 Jellv of Currants and Raspberries 89 Jewellery, Excess of 1825 Jersey Wonders 76 Jelly, to make Bread. . . 3735
Knot, two Half Hitch .. 8117 Knot, the Clove Hitch.. 3117 Knot, to tie up Pre- serves 8118 Knots, how they should be tied 8112
Leases, Held by Married Women 2%^ Leases, Precautions ... .840 Leches, Termination oi" 2S:>3 Lease, when Void 2183
Jewellery, what kiud to wear • 3296
Knots, Packages and par- cels 8112
Lease for Years iisi-1 Lease for Life 2863
Johnswort, properties and uses of 2999 Oohnny Cakes, to make 3719 Joints, Economy of the 238 Joints, Garnishes for.. 2542 Joints, set on Large Dishes 2591
Ei
Laborers, the worth of. . 1050 Laces and Cambrics, how
Lease at Will 3863 Lease by Sufferance . 2t>64 Leather, Cement for . . 2298 Leather, Dyeing Black . . 425 Leather, Modelling in. 1931 Leather Seat, Blacking for 2491
Joints, their Names, &c. 236
to wash 3669
Leather Straps for Par-
Joints, Time Kequired to Cook 239
Laces, how to Iron and
cels 203
July, Gardenin0' for . . 1035
Lacing Tight 3299
al . . . 2553
July, what for Dinner ? 54 Tune, Gardening for .... 10S3 " What for Dinner.. 51 Juniper, uses of 2749
K
Kermes Mineral, Poison-
Lace, Reviving Blond.. 2501 Lady, how to address a 2S67 Ladies, how to win the favor of 2866 Ladies, Advice to Young 796 Lady's Dress on Fire.. 704 Lamb, Fried in Slices . 335 Lamb, remarks on Roast- ino- gig
Leaves, Fac-similes in Copper 272 Leaves, Impressions of. . 1318 Leaves, to make Skele- ton 1927 Leaving Parties ... 437 Leeches, Applying 2229 Leech Barometer, the . . 218C Leech Bites, to Stay
ing by 2269
Lamb to choose good 15
Bleeding . 2234
Kettle, to prevent "Fur- ring" 573 Kid Gloves, to Clean.. 1321 Kid Gloves to wash.... 323 Kidneys, Inflammation 1233 Kindness commended.. 1801 Killogramme of France 3221 Kissing the Bride 2913 Knives, to arrange 3150 Kind Words, Effect of. . 792 Kino Uses of 2717
Lamp Oil, the best ... 529 Lam p Shades, Diaphanie 1861 Lamp, to prevent smok- ing 496 Lamp, to prevent smok- ing 1283 Lamp Wicks from old stockings 25T5 Lancers, Quadrilles . 1685 Landlord and Tenant,
Leeches, changing their water 1834 Leeches, Restoring. ... 2233 Leg and Foot Bandaging 2214 Leg Broken, Treatment 2224 Leg of Beef Baked. 2552 Leg of Beef, Economy of 233 Leg of Lamb, Roasting 633 Leg of Mutton, Carving 2622 Leg of Mutton, Roast... 603 Le0' of Pork Carvin"1 2632
Kitchen Floor, covering for 553
Landlord's Right to En- ter .Premises 2852
Legs, Cramp in the 2080 Legal Interest in the va-
Kitchen Garden . . 1046
Land Measure . . . 8206
rious States 3365
Kite-flying, while Swim-
Land Measure, Govern-
Lemonade 12S8
Knees Affections of the 937
ment 32.18 Lard Adulterated 2413
Lemon Biscuits 86
Larder Airing the 582
Lemon Buns . .. 464
ing 550 Knives, cleaned with Charcoal .' 729 Knives, Keep in Condi- tion 2590
Lavender Scent-Bag 347 Lavender Water 171 Law Maxims . - 3552 Laws for Usury and In- terest • • • 83 66
Lemon Kali, Receipt for 69 Lemon Peel Syrup 2162 Lemon Peel, Tincture of 2145 Lemon Rice with Syrup 62 Lemon Sponge . 321
Knives, never dip in hot water 727 Knives, to take care of. . 203 Knuckle of Veal, carv- ing 2631 Kreosote Lotion 974 Knot to Cork Bottles. . . 8060 Knot, to unstopper a bot- tle 3061 Knot, a poor 8113
Lawns, to Improve — 91 LaxaLive, Enema 944 Laxative Emulsion 1016 Lays or Lies ? 1431 Lead for Damp Walls.. 819 Lead, Poisoning by ... 2275 Leaf Lice, to Free Plants from 1814 Leaf Impressions,toTake 838 Leaf Printing 839
Lemon Thyme, when to gather 2464 Lemon Water Ico . . . 247 Lemons for Dessert .... 143 Lemons, Uses of 2767 Length of a Day and Xi-ht. to ascertain. . . 2934 Less or Fewer ? 14jft Letter II., Memorandum on Use of 27S
Knot, the " Sheet Bend" 3114 Knot, the" Weaver's".. 8114 Knot, the Binding 8116 Knot the " Reef' 3115
League Measure 3211 Learns or Teaches ? . . 1424 Leases, Assignment of. . 2849
Letters, Properly Ad- dressing 203 Latters Love, how to Write 2881
Knot] the «' Surz»on's". . 8117
when it is .. .. 2935
Hebig's Beef Extract . 247*
LIE— LOG
LOI — MAR
MAR — MEA 17
Life Belts for Learning Swimming 2815 Life Belts, to make 2181 Life, Duration of 1043 Life, Modelling from .. 1962 Light essential toliealth 203 I ightning, Caution 2008 Lily Roots, Properties and Uses of 8018
Loin of Lamb, Roasting 626 Loin of Mutton, carving 2623 Loin of Mutton, Roast 606 Loin of Pork, Carving.. 2633 Loin of Veal, Carving.. 2025 Loin of Veal, Roasting.. 612 Looking-glasses, to clean 457 Loo, Card Game 2118 Looseness of the Bowels 1248
Marriage, After 2923 Marriage, Acquaintances after 2928 Maps, Varnishing 2297 Marble Chimney Pieces 688 Marble Cleaning 500 Marble Cleaning 1301 Marbled Goose 105 Marble Mortars Cartoon 2666
Lime and Egg Cement.. 231 Lime and Egg Cement. . 677 Lime and Oil Liniment. . 938 Lime to Destroy Bugs. . 1293 Lime Water for Burns. . . 627 Lime Water, Use of in Making Bread . 1187
Loosestrife, Powdering.. 2665 Lotions, Various 961 Lotion for the Face ... 83 Lotion for the Head ... 83 Love Apple Sauce 2510 Love's Telegraph. 2032 L, the letter in Spelling 1664
Marble Staining 859 March, Gardening for. . . 1027 March, what for Dinner? 50 Marjoram, when to Ga- ther 2463 Marketing. Rules for 41 Marking Ink Perma-
Lime, to Powder 8106 Linen, to Remove Wine Stains from . . 8277
Loud Speaking avoid.. 8022 Love, Correspondence.. 2881 Lunar Caustic, poisoning 2272
nent. 83 Marking Ink. to Take Out . . 175
Linen, to Remove Ink Stains from 8271 Linens, how to wash ... 8669 Linen, Sweet Bags for. . 452
Lunar Caustic, Uses of. . 2775 Lumbago, remedy for. . . 2076 Luncheon Cakes 462 Luncheon, how to Lay Out . 8182
Marking Ink, without Preparation 85 Marriage, What Consti- tutes a Breach of Pro- mi*e' 2047
Mould from 8271
Luncheon for a Child.. 209
Marriage by the Episco-
Linen, to Remove Mil-
Lungs, Development of the .... 2936
pal service 2917
Linen, to Remove Fruit
Stains from 3277 Linen to Remove Fruit
Lungs, Nitrogen Gas re jected by the 2947 Lungs, Inflammation of 12-10
of 2811 Married Women, as Les- sees 2854
Stainsfrom 460 Linen • Rags should be saved 725 Linen, Scouring Drops for 1800 Linen, Damp should not be hung in Bedrooms 1092 Linen, takin g Care of. ... 267 Linen, take Ink Out of 175 Linen, to Restore Mil- dewed 506
Lungs, to Learn the State of 829 Ly, as used in spelling. . . 1670 Lyingwith vhe head high 342
•
Mace, Powdering 2665 Maceration, Process of. . 2669 Mackarel Baked. 2552
Marmalade, Adulterated 2414 Marmalade, Apple 894 Marsh Mallow, Uses of. 2785 Matches, Keep from Children... 208 Matches, Lucifor.caution 2028 Matrimony, Card Game 2125 Maxims for All-Fours,.. 2116 Maxims for Cribbace. . . 2103 Maxims for Whist .". 2093 Maxims Law 8">52
Linen, Wine Stains from 1290 Liniments and Embroca- tions 933 Linnets, Management of 2318 Linseed, Uses of 2784 Lint to Apply 2192 Lint, to Make 2191 Lip Salve, to Make 67
Mackarel, Marinated ... 65 Mackarel, Preserved .... 65 M ackarel, to know Fresh 2 Mad Animals, Bites of. . 2286 Madder, Dyeing Red ... 431 Madder, Dyeing Yellow 432 Magnesia, uses of. 2732 MahoganyFrames, clean- ing 64S
Maxims, Poor Richard's 855 May, Gardening for 1031 May— What for Dinner ? 52 May wood, Properties and Uses of 8002 Mazurka Dance 1700 Mechanical Remedies . . 2777 Me or I? 1889 Medicine Stains 510
Liquid Glue, to make . 230 Liquorice Uses of 2787
Mahogany, Ink Stains from 1292
Medicine, Weights and Measures 2658
Liquids, how to Filter. . 8085 Liquids, how to Strain . . 3085 Living, advantages of Regular . 1051
Mahogany, Stains from 1845 Male-fern Root 2780 Mallow, Uses of 2786 Man of Business Habits 1827
Medicines, Aperient 151 Medicines,Best Forms of 2681 Medicines, Precautions Respecting 2674
Lobster and Ancbovy Butter 2795 Lobster Butter 2795 Lobster Patties 95 Lobsters, to choose fresh 8
Mangoes, to Pickle 28»2 Manna, Uses of 272S Manners, Artificial ... 2299 Manners, Hints upon Personal 1769 Mandrake Root Proper-
Medicines, Preparation of them 2652 Medicines, Preventing Taste of 26S8 Medicines, Proper Dose* of 26S5
Shops .'. 2824 Local Stimulants, Effects 2728 Load of Hay, how much 8226 Logwood Decoction .... 931 Logwood, Uses of 2719
ties and Uses of . - . . 8007 Manuscript, marks for correcting 8360 Marriage, Etiquette of 2S65 Marriage, Ceremony of 2900
Medicines, Terms Used to Express their Pro- perties 3T14 Meal Unfit for Children 1058 Measles, Treatment of . 124§
1 8 MEA— MOD
MOD — MTR
NAI— NOV
Measures and Weights . 8194 Measure a Tree or Pole, to ... 3269
Modelling in Paper 1981 Modelling in Plaster of Paris 1981
K
Nails, Biting the •• • TS4J
Meat, Do not Leave in Water 598
Modelling in Wax 1931 Modelling in Wood 1931
Nails, Dr. Scott's Wart to whiten .. . 1296
Meat Cakes 93
Modest Demeanour — 874
Nails, to whiten 83
Meat for Children 1055 Meat Underdone, for
Money Matters, How to Manage 23S5
Names, Meanings of Christian 1 40
Hashes 594
Monk's Hood, Poisoning by ' T 2282
Naphtha, Caution 202J Napkins Foldin01 Dinner 2587
ing 554 Meats for Children .... 211 Meats, How to Eat. ... 31>3 Meats, Most Economical 233 Meats Unfit for Children 105i> Medicine for Fever and A<*ue .. S2^5
Monuments, Modelling. 1960 Moon, its Indications. . . 2072 Mori »age, What is a Chbtel 2183 Mortgager, or Mort- gagee ' 1582 Most Str 'ghtest <fcc 1376
Napkins, Illustrations of all kinds 8187 Napkins, How to Fold all kinds of 8187 Napkins, How to Us« . . 3181 Napkins, Hot Rolls in.. 312S
Melfiot, Properties and Uses of 8004
Mother Eve's Pudding . 233 Moths from Clothes 576
Narcotic's, Effects of. .'.'.' 2GS9 Narcotic Poisons 2281
Melons, to Pickle. 2332 Mending, General Hints 2534 Menstruation, Excessive 1250 Menstruation, Painful.. 1252 Menstruation, Scanty .. 1251 Mercury, Poisoning by. 2268 Metals and Glass, Ce- ment 232
Moths, to Keep from Clothes 1307 Moths, to Kill 2037 Moths iu Clothes' Clo- sets 520 Moths in Furs, to Expel 187 Moths, Preventive of. . . 262 Moths to Get Rid of . . 82
Necessities or Luxuries, Hints to Shopkeepers 2S23 Neck, Bandaging the ... 2204 Neck of Mutton, Roast . 606 Neck of Veal, Roasting. 614 Need, or Needs ? 1591 Needles, Short, are Beet . 203 Negative Assertions 1384
Mezereon, Poisoning by 2282 Mioe, Paste to Destroy. 80 Mice, to Prevent their Taking Peas ...... 1840 Mice, N ux Vomica for . . 1279 Microscope, a Simple. . . 2395 Mildew from Linen .... 2074 Mildew on Trees, Pre- vent 1309 Mildewed Linen 506 Mild Purgative Pills ... 9S6 Mildew from Linen, to K^move 3272
Moths, to Destroy Eggs of 82 Moulding Jellies, &c. . . 821 Moulds for Wax Fruits. 1897 Mourning, the Care of . . 203 Mouth Glue Cukes 63 Mouth Glue, Uses of - . 227 Mucilage of Gum Ara- bic 1019 Mucilage of Starch 1020 Muffins, How to Make. . 77 Mulled Wine, Flavoring for 2581
Negatives Destroy each other .... 1383 Neighborhoods, Cau- tions against Now .... 2825 Nervousness, Treatment of 1254 Nettle Stings, Cure for . 521 Never, or Ever ? 1549 Night Lights, Easily Made 85 Night Cap, the " Bough and Ready" 214S Nielli Sweats Cure for 8282
Mile Measure in Differ- ent Countries 8209 Milk, Adulterated 2415 Milk for Children 208 Milk Lemonade 1828 Milk Porridge 210 Milk, to Preserve 816 Milk, to Restore Sour. . . 8355 Milk, Which is Best? .. 584 Mince Meat 442
Mushroom Beds 2151 Mushroom, Essence of . 2150 Mushrooms, Signs of Poisonous 346 M ashrooms, Stewed ... 290 Mushrooms, to Know Real 90 Mushrooms, to Pickle.. 2338 Mus'in, Patterns on ... 2487 Muslin, to Starch 91
Nine, Curious Properties of the number 2159 Nipples, Ointment for Sore 2175 Nitrate of Bismuth, Poi- soning bv 227i* Nitrate of Silver, Uses of 2775 Nitric Ether, UJMS of. . . 2693 Nitre, Poisoning by .... 2330 Nitre Uses of . 2746
Minced Beef ... 826
Muslins washing . . . . 657
Nitrogen Gas T£ej?cted
Minced Ham and Eggs, li.3 Mint. When to Gather. . 2465 Mint Vinegar €19 Mint Vinegar 2059 Mirrors, Cleaning 457 Mispronunciation .. .. 1326 Mites in Cheese to De-
Mussels, Poisoning by.. 2235 Mustard, Adulterated .. 2416 Mustard Poultice 3320 Mustard, Uses of 2726 Mutton, Baked 2552 Mutton, Hashed 334 Mutton Lobscous 829
by the Lungs 294' No, or Not? 1391 Nose, to St->p Bleeding.. 2249 Note of Exclamation 1 . . 1660 Note of Interrogat 01 ? . i 659 Notices Should »e in Writin^ 2S50
Btrov 3732 Mixtures. Medical 991 Mixture for Stains 8270 Mock Crab 444 Mock Goose 2144 Modelling in Cork . . 1931 Modelling in Gutta Per- cha 1981 Modelling in Leather . 1931
Mutton Pies 2143 Mutton Pie, Good 81 Mutton Shanks for Stock ' 35 Mutton Soup ffi7 Mutton, Stewed Fresh. 770 Mutton, to Choose Good. 14 Mutton/Venison Fashior 609 Myrrh Gargle 959 Myrrh Tootb Vowder. 146
Notorious, or Noted? . . 1478 Nouns ar<l Verbs, List of 1603 Nouns. Wnat they are.. 2972 Nourishment in Various Things 585 November, G&rdenint for 1048 November, IVhil foe Dinner?.. 58
NOW — OX OX — PAR PAR— PIL 19
Now of Then 1567
Ox-Cheeks, Baked 2552
Parsnip Wine 256
Nursing in the Night. .. 1077 Nutmegs, Powdering... 2665 Nutritive Enema . . 945
Oxen, to make them work well 8714 Ox-Heel Jelly .... °r>74
Parties Etiquette of . . 474 Partridges, Carving .... 2638 Partridges, Choose Good 25 Partridge Pie, Cold .... 897 Paste for Fruit Pies .... 588 Paste Imitative 1912
O
Oak Bark, Uses of 271S
Oxide of Zinc, Uses of. . 2707 Oyster Ketchup 2289
Oyster Patties 94 Oyster Pie 106 Oj ster Powders 31"9 Oysters, to Choose Fresh 11
P
Packase, How to Make a Neat 8121 Pads, Surgical 2198 Painful Menstruation. . . 1252 Pain in the Stomach ... 1010 Paint, Cheap for a Barn 8280 Paint for Garden Stands 501 Paint, to Get Bid of the Smell 826 Paint, Removing Smell of 1302 Paint, to Extract from Goods 3276 Painted Wainscot, clean- in" ... ... 565
Paste, Permanent Flour 229 Paste, Puff 98 Paste, Savoury 99 Paste, Wheat Flour 228 Pastils for Burning.. . 179 Pastime, Evening 2435 Pastry, Care of the Flour 563 Parlor Amusement 8238 Participle the 2979
Oatmeal, Adulterated . . 2417 Obsolete Words 1378 October, Gardening for. 1041 October, What for Din- ner? 57 Oil, Care of Lamp 568 Oil-cloth, Cleaning 586 Oil-cloth for a Sitting Koom 203
Pastry for Tarts 471 Pastry Unfit for Children 1056 Pasty, Seven Bell 837 Patterns, Black Paper. . 2486 Patterns on Cloth 2487 Patterns on Muslin 2487 Peaches, Preserved 2606 Pea-Flour, to Discover in Bread 2400
Oil of Roses for Hair. . . 1281 Oil of Turpentine, Uses of 2750 Oil Paintings, Hanging . 538 Ointments and Cerates . 976 Old Jenkins 1049
Old Parr 1049 Old Sores, Excellent Poultice for . 3324
Pearl White, Poisoning by 2272 Pea Balm, Properties and Uses of 8000 Pea Soup, Plain 768 Peas for Children 218 Peas Pudding 1835 Peas Powder 2184 Pennyroyal, Properties and Uses of 2994 Pepper, Adulterated - 2416 Peppermint, Powdering 2665 Perfume, a Pleasant . - 2296 Personal Appearance. . . 1824 Pestle and Mortar, How to Use 2664 Petticoat, Turn Hind Part Before 203 Pharmacopoeia.Domestic 906 Pheasants, Carving 2636 Phial,Common, for Mag- nifying 2395 Phosphorus Paste for Eats 80
Old Towels, Use for 514 Old Wife, Poisoning by. 2285 Olive Oil Enema 950
Painting Houses, Best Season for 3717 Palpitation of the Heart 1255 Palpitation of the Heart, Cure for ... 8283
On, or In? 1516 On, or Of? 1566 Onions and Potatoes Mashed 125 Onions Restore the Hair 788 Onion Sauce with Steak 2554 Only Want, or Want only? 1593 Opium,asAntispastnodic 2706 Opium Enema 949 Opium Lotion 966 Opium, Poisoning by... 2281 Opium. Uses of 2696 Oracle Consulting Card. 161 Oracle, Weather 3366 Orange Confection 926 Orange Flowers, When to Gather, 2466
Pancakes for Children . . 215 Paper Cement 1957 Paper, Grease from . ... 815 Paper Hangings, Choos- ing 533
Paper IIangings,to Clean 261 Paper, Modelling in ... 1931 Paper, Staining Blue 370 Paper, Staining Green . . 371 Paper, Staining Orange . 372 Paper, Staining Purple. 873 Paper, Staining Red ... 871 Paper, Staining Yellow. 374 Paper, to take Ink out of 177 Paper, Uses of Waste . . . 1120 Papers, Printed, Unfit for Wrapping 1116 Papier-Mach6 Goods, Cleaning 455 Papier-Machr, Washing 511 Paralytic Numbness . . 936 Parchment, Staining Blue 370 Parchment, Staining Green 3T1 Parchment, Staining Orange • 872 Parchment, Staining Purple . 373
Orange Marmalade .... 45 Orancre Peel and Chamo- mile Flowers 25S8 Orange Peel, Caution. . . 2020 Orange Peel Syrup. . . . 2162 Orange Thyme, When to Gather 2467 Orange- Water Ice 248 Ordinary Lotion ... 968 Ostrich Feathers, to Clean 2043
Phosphorus, Poisoning by ... 2277 Pickeral, When in Sea- son 54
Pickles, Adulterated . . . 2418 Pickles, to Detect Cop- per in • • 1310 Pickles, to Obtain Cheap and Good 2418 Pickling, Hints upon . . 793 Pickling, Instructions on 2325 Pic-nic Biscuits - . 24S5
Ottomans, Cleaning ... 539 Ought, or Aught 1436 Oven, the 1986 Over, or Across 1530 Oxalic Acid, Poisoning by .". 2283 Ox-Cheek, Stewed .... 2290 Ox-Cheek, Uses of 238
Pictures, Transparent . 1S61 Pis. Baked Suckiug.. . 2552 Pigeons, Carving - . 2640 Pigeons, Choose Good . 28 Piles, Ointment for . . . 2174 Piles, Treatment of .. - 185"
Parchment,Staining Red 871 Parchment, Staining Yellow 374 Parenthesis, the ( ) . . 1661 Parsley, When to Gather 2468 !
20 PIL— POT POT — PRE PRE — QUI
• -.
Pills, Various 984 Pink Wash, to Make Brilliant 190 Planting Box - Wood Edges, IIo\v it is done 8687 Plant Skeletons,!*) Make 840 Plants, Dwarf 1929 Plants, Origin of 2081 Plants, to Dry Specimen 1926 Plants, to Free from Leaf-Lice 1814 Plaster of Paris, Model- ling 1931 Plaster of Paris, to Hard- en 275 Plated Ware, "Washing. 544 Pluui Cakes - 72 Pium Cake, Nice 463 Plum Jam 2446 Plum Pudding 469 PluniPudding,Cossack's 772 Plum Pudding, Simple. 40 Plum Pudding Warmed 851 Plums, Preserved 160' Points, Direction of — 1653 Points, Importance of. . 1655 Points Used in Writing , ; : 1649 Poisons, Caution 2018 Poisons, their Antidotes 2261 Poisonous Fish 2235 Poisonous Water 2275 Poisonous Wine 2275
Potato Scones 184 Potato Snow 130 Potato Puffs 1(12 Potato Pie ... 135 Potato Pudding 255 Potatoes, Boiled 1'23 Potatoes Escolloped . . . 133 Potatoes for Children . . 213 Potatoes for Children . . 1057 Potatoes Fried Whole . . 131 Potatoes Fried, Sliced . . 183 Potatoes Fried with Fish 124 Potatoes Mashed with Beef .... 827 Potatoes Mashed with Cabbage 2066 Potatoes Mashed with Onions 125 Potatoes Mashed with Spinach 2066
Preserving Mi'.k 811 Press, Writing for the.. 1S50 Preston Salts . . 2319 Previous, or Previous- ly » 14SO Pride Condemned 1778 Pride of Riches.. .. 853 Prints, Impressions from 46 Professional Titles .1403 Pronoun, The 2075 Pronunciation, Rules of 16'>'3 Pronunciation, Rules of 1617 Prosody, Wiiat it is 2990 Proof, Marks for Cor- recting o3GO Proud Flesh, Cure by Lunar Caustic 2775 Pruning Vines, Direc- tions for 3092
Pudding, Mother Eve's. 288 Puddings for Children . . 21 i Pudding Sauce 252 Puff Paste .... 98
Potatoes, Preserving . . . 23u2 Potatoes, Eemarks on . 589 Potatoes, Sweet or Caro- lina, When in Season. 55 Potatoes under Meat ... 128 Potatoes, Various Ways. 122 Potichomanie, Instruc- tions in 1864 Potichomanie, Various uses of ... 1875 Potted Beef 338 Potted Fish. Adulterated 2419 Potted Meats, Adulter- ated 2413
Pulled Bread 2647 Pulled Turkey 2775 Pulverize, How to . . . . 8102 Punctuality Commend- ed 1804 Punctuation, Rules of. . 1647 Punning, Avoid 81 .-85 Purgative Confection . . 924 Purgative Emulsion . . . 1017 Purgative for Children. 1007 Purgative Powder . ... 1012 Purgative, Senna Con- fection 923
Poker in the Fire, Cau- tion 1137 Polish for Boots 818 Polish for Shoes 818
Potted Meats, Flavor- ing for 2531 Potted Meats, Strasburg 447 Poultices 2199 Poultices of all kinds . . . 8313 Poultry and Game,Carv- ing 2604 Poultry, Carve before Bringing to Table 2594 Poultry Sauce 2156 Poultry, Time Required to Cook 239 Poultry, Garnish for ... 2542 Pounding Almonds 2792 Powdering, How it is done 31C2
Put— Card Game 2119 Put, Four-handed 2120 Put, Rules of 2121 Put, Two-handed 2119 Putty Powder, Poison- ing by 2270 Puzzles, Practical &c... 2444 Puzzles, Specimens of. . 8241
Q
Quadrille, Card Game . . 2180 Quadrilles, First Set ... 1679 Quadrille, Terms of Cards 2132 Quadrupeds, Stuffing . . 2494 Quarter of Lamb, Carv- ing .... 2624 Quarrel, in presence of Ladies Never 30?6 Quarter of Grain ? What is a ;:'2l7 Quassia, Uses of 271 J Questions, Various, An- swered . . 291 Quinine, Best Way to Take 26S3 Quinine Tooth-powder. 174 Quinsey, Treatment of . 1257 Quinzc, Card Game .... 8184
Politeness Commended 1802 Political Connections .. 2842 Polka The . 1707
Polka Waltzes 1704 Pomade of Castor Oil ... 30 Pomatums, Several. ... 116 Poor Richard's Maxims. 855 Pope Joan, Card Game. 2134 Pope, Mulled Wine .... 2522 Popping the Question . . 2889 Porcelain, Cleaning - . 1122 Porgies.When in Season 43 Pork Barrel of 8197
Pork, Spare Rib 2430 Pork, Stewed 766 Pork. Stewed F resh .... 770 Pork, Tried in Slices.. 836 Pork Pies 2148 Pork Sausage with Poul- try 2483 Pork, to Choose Good . 16 Portable Soup 2549 Porter, Adulterated .. 2419 Porter, Bottling 2505 Porter, Brewing 2564 Pot au Feu . . 769 Potash, Poisoning by . 2273 Potato Balls Ragout . . . 129 Potato Cheese Cake ... 126 Potato Colcanoa 12T
Powdering Substances . 2664 Powders, Medical 1004 Prepositions, What they are 2981 Prescriptions for Dis- eases 1273 Presentations, Etiquette of ... . .. 278 Preserved Cucumbers . . 853 Preserved Ginger 662 Preserves, Adulterated. 24J8 Preserves, Covering for. 2447 Preserves, Hints on Making 61 Preserves, How to Tie Up 8118 Preserving Fruit 641
RAB — RIO
RIC— RU3
RU8 — SCR
21
ft
Rabbit*, to 01: Jose Good 24 Raining Hard, or Fast?. 1490 Rain, Uow to Tell when It will 3499 Raised Pies 2148 Rancid Butter 1277 Raspberry Ice Cream . . 244 Raspberry Vinegar. 2063 Raspberry-water Ice.. . 246 Rats, Nux Vomica for. . 1279 Rats, Paste to Destroy . 80 Rats, to Destroy 251 Rattlesnake, Bite of. ... 2286 Reading by Candle-light 203 Reading in Bed 525 Ready Money Best .... 1144 Rebuses, Explanation of 2443 Receipt, A, Not Conclu- sive Evidence 3255
Rice Bread 341 Rice Bread, Excellent..' 113 Rice Dumplings 821
Rust, to Keep Goods from 2515 Rustic Work, Modelling 1971 Rye and Wheat Bread. . 2649
•
Saddle of Lamb, Carving 2615 Saddle of Mutton, Carv- ing .. 2614
Rice-flour Cement 827 Rice for Curry 2169 Rice Pudding for Chil- dren 214 Rice Pudding Without Eggs 733 Rice Pudding Warmed 349 Bice, Yellow 2060 Rich, How to Get 8326 Rickets, Treatment of. . 1259 Riddles, Specimens of. . 3424 Ring, Wedding, Why on Fourth Finger ... 259 Rings, Jewelled 518 Rings, Origin of Wed- ding 453
Saddle of Mutton, Roast 60S Saddle of Pork, Carving 2614 Sage and Onion Sauce.. 2154 Sage, when to Gather.. 2469 Salad and Salad Sauce.. 107 Salad, Winter 709 Salivation, Gargle for.. 956 Salmon, to Know Fresh 5 Salt, Barrel of 8199 Salt Cellars, to Arrange. 8127 Salt, Saturated Solution of 230
Rings, Wedding, How Used 2909 Ringworm, Cure for ... 2030 Ringworm, Treatment of ..... 1260
Eeceipt for Rent 2827 Receipts for Rent, Take Care of . . 2869 Receipts, How to Word 3257 Red Cement for Glass and Metals 232
Salve for sore Breasts.. 8326 Sal- volatile Restores Col- ors 722 Samphire, to Pickle .... 2339 Sage, Properties and Uses of ... . 8008
Rise or Raise ? 1500
Roasting Beef 598 Roasting, Dialogue on. . 1972 Roasting, Hints and Cau- tions 598 Roasting, Loss by 239 Roasting Mutton 602
Red Ink, to Make ..... 84 Red Lead, Poisoning by 2275 Redowa Waltz 1701 Refrigerants, Uses of. . . 2765 Relaxed L vula, Mixture for . 919
Sarsaparilla, Properties and Uses of 8018 Sarsaparilla, Decoction of 2300 Sarsaparilla, Uses of ... 2755 Sassafras, Properties and Uses of 8012
Roasting, Time Required 289 Roche'5 Embrocation . . 224 Rock Fish, Poisoning by - ... 2285
Relaxed Uvula 955 Religious Connections.. 2841 Rent and Taxes, Pay- ment of 2848 Repairs by Landlords . . 2851 Repairs by Tenants . . . 2850 Reptiles, Bites of 2286 Reserve, Opinion on ... 1803 Resin for Coughs 828 Reviver for Black Cloth 186 Revoking at Whist 20S8 Revolving Oven, The . . 1986 Rheumatic Gout 2173 Rheumatic Pains 936 Rheumatic Pains 939 Kheumatism, Pills for. . 166 Rheumatism, Remedy for 2076
Rolls, Breakfast 841 Rolls French 1165
Satins, to Clean '. 48
Satin, to Clean White . . 88T Saucepan, the 1987
Rolls' Hot, in Napkins . . 8128 Roots, How to Powder. 2665 Roots, Powdering 2665 Rose Leaves, Uses of. . . 2720 Rose Trees, Blight from 1308 Round of Beef, Carving 2619 Round of Beef, Salt. . . . 2565 Rubefacients, Uses of. . . 2761 Ruins, Modelling 1970 Rule, General at the Table 8191 Rule, General for Dress- ing 3802 Rules Domestic 846
Sausages, Bologna 449 Sausages, Impure 2422 Sausage, or Meat Cutting Machine 2390 Sausages, to obtain Good 2422 Savoury Paste 99 Says I, or I pnid . . . 1891 Scalds, Cure by Alum. . 164 Scalds, Ointment for . 979 Scalds, Preparation for. . 938 Scalds, Treatment of.. 2239 Scale for Guests and Ser- vants 8164 Scammony, Uses of 2740 Scanty Menstruation .. 1251 Scarfs, wash China Crape 795 Scarlet Fever, Treatment 1261 Schottischo, the 1709 Scones, to make 458
Rheumatism, Treatment of 1258 Rhubarb and Magnesia Powder 1007 Rhubarb, to Preserve . . 89 Rhubarb, Uses of 2734 Rhubarb Wine, to Make 2315 Ribs of Beef, Boned and Rolled 601 Ribs of Beef, Carving. . 2618 Ribs of Beef, Economy of 238 Ribs of Beef, Roasting . 600 Ribs of Lamb, Roasting 626 Rice, a Black Man's Re- cir-» 221
Rules, Dr. Boerhaave's . 3278 Rules for a Sick Room . 8304 Rules for Marketing, Dr. Kitchener's 41 Rules for the Weather . 8366 Rules, Four Important. 8193 Rules, Good Business . . 3327 Rules in Law 8552 Rum, Adulterated . . . 2421 Rump of Beef, Carving 2617 Bump of Beef, Uses of 238 Rump Steak and Onion Sau«e 2554 Rump St«ak Pie. 214T Rust from Steel Goods.. 830 Bust. Mixture for 691
Scoring at Whist 2083 Scorpion Sting 2288 Scotch Fint, How Much it is 3228 Scouring Drops for Lin en 1300 Scratches, Treatment of 2804 Scripture Measures. . 3213 Scrofula, Treatment of 126i Scrofulous Ulcerati i, CUntmert for 98*
22 SCR — SUO SHO — SXA. SM — SPR
Scrubbing Floors, Hints on 2844 Bcurf in the Heads of Infants 1%>76
Shoulder of Veal, Roast- ing 613 Shrimps, to Choose Fresh 10 Sialogoguos, Effects of . 2709 Sick, Cautions in Visit- ing 2579
Snipes, Carving 2641 Snipe*, to Choose Good 24 Suutf, Adulterated 2423 So, or As? 1568 Soda Cake 465
Bcurf in the Head .... 2078 Scurvy, Treatment of. . 1263 Sea Lobster, Poisoning by 22S5 Bea Pie, Capital 748
Soda, Poisoning by 2278 Soda-water Powders ... 64 Soda, Uses of Medical.. 2769 Soap Liniment with Spanish Flies 940 Soap, to Save 656
Sick-Room, Rules for a. 3804 Side-board, Aid to Din- ner Tables 2586 Sidney Smith (Rev.) and Soup .... 1849 Sieve, a Simple 8104 Sifting Powders, &c. ... 2667 Signs oi the Weather. . . 3366 Sight, Helps for Weak.. 203 Signatures, Write Plain 779 Silk, Black, Reviver ... 2488 Silk, Dyeing Black.... 428 Silk, Dveing Blue 429 Silk, Dyeing Carnation 430 Silk, Dyeing Crimson.. 2068 Silk, Dyeing Lilac 2052 Silk, Grease spots from . . 2042 Silk, Restoring Colour to 2518 Silks, Caution Respecting Color 505 Silks, to Clean 42 Silks, to Clean Flowered 337 Silks, to Renovate 1844 Silks, to Remove Stains from ... . 8274
Bd»<XH>ns, Buying at the Proper 1147
Sea- water, Artificial . . . 264 Sea-weeds, Collecting.. 1925 Sedative Lotion 965 Seeds, Garden, what kind to plant 371S Seidlitz Powders 92 Self— His, Their. Mine, <&c . . 1868
Sofas, Correspond with Carpet 678 Sofas, Cleaning 539 Soft Water, to obtain.. 726 Solar System, Table of the 3736 Soldering, Neat Mode.. 2061 Soles, Carving . 2608 Sore Breasts, Salve for. 8325 Sore Throat . . ... 355
Self-praise Condemned. . 1738 Senna and Manna for Children . . .222
Sore Throat, Malignant 954 Sore Throat, Treatment of 1242 Sores, an Excellent Poul- tice for old 8324 Soup, when to Serve . . . 8166 Soup, how to Serve ... 3166 Soup, how to Eat 3181 Soup, Portable 2549 Sour Milk, to Restore.. 8355 Spanish Dance 1691 Spanish Flies, Poisoning by 6 2284 Spare-Rib of Pork, Carv- ing 2634
Senna Confection 923
Senna, Powdering 2665 Senna, Savory, when to Gather 2470 Senna, Uses of 2733 September, Gardening for 1039 September — What for Dinner ? 56 Serpents, Bites of 2286 Servants' Wages 203 Servants, how to Treat 110 Servants, to get Good.. 110 Besqui - Carbonate of Ammonia 2699 Sesqui - Carbonate of Soda . . . 2769
Silver, to Arrange 3150 Silver Plate should be well Cleaned 3149
Silvsr, Poisoning by ... 2272 Silver, Take Ink from. . 277 Silver Ware, Washing. . 544 Singing, Utility of 845 Sirloin of Beef, Carving 2617 Sirloin of Beef, Economy of 233 Sirloin, Roasting a, Beef 598 Sir Roger de Coverley, Dance 1711 Skeleton Leaves 1927
Spasms, Enema for .... 949 Spasms of the Bowels.. 998 Speaking, Errors in ... 1323 Spearmint, Properties and Uses of 2995 Speculation. Card Game 2122 Speech, Parts of 2969 Spelling, hints upon ... 1668 Sphinx, the, an Ancient Enigma 2442
Set, or Sit 1488 Setting, or Sitting 1489 Seven-bell Pasty 837 Seville Oranges, Uses of 2766 Sewing at Home 720 Sewing by Candle-light 203 Shad, When in Season.. 51 Shall and Will 1329
Skin Diseases, their Cause 882 Skin, Soften by Sulphur 60 Sky-larks, Management of 2343 Sky-lights, Ornamental . 1851 Slang Phrases, Avoid. . . 8031 Sleep, how to get 881 Sleep of Infants ... ... 1083 Slippery Elm Poultice. 8318 Sluggish Liver, Decoc- tion for 932 Slugs, to Destroy 1306 Slugs, to Kill 822 Slugs, to Kill 2038 Slurs, and Inuendoes... 3028 Small-pox Marks 2040 Small-pox, to Prevent Pitting 1013 Small-p.ox, Treatment j)f 1264 Smoky Chimneys 667 Snails Trap for 1305
Spice ° Poultice 3322
Shell - fish, to Choose Fresh 8 Sherbet, Eeceipt for .... 69 Shin of Beef, Economy of 238 Shins of Beef, Baked.. 2552 Shocks, Treatment of.. 2250 Shoes, Cleaning 2498 Shoes, French Polish for 818 Shoes, to get on Tight. . 556 Shop, Taking, Cautions 2821 Shopkeepers' Duties .... 2843 Shopkeepers' Precautions 2827 Shopkeepers, why they Fail 2826
Spiced Meats, Flavoring for ... 2531
Spikenard, Properties and Uses of • • 8008
Spirit of Salt, poisoning by 2278 Spirits of Hartshorne will Remove Stains.. 3275 Spit, the 1985 Spoiling, Dialogue on. . . 1972 Spoonsful, or Spoonfuls ? 1590 Sponge Cake 43
Sponge Cake ... 2524
Sponging the Body 454 Spots from Furniture ... 684 Sprains, Lotion for i»69 Spraius, Mixture for .... 285 Sprains, Mixture for ... 2<>76 Sprains, Remedy for 2i)75 Sprats Baked 2552
Shoulder of Lamb, Roast- ing . 624
Bhoulder of Mutton, Carving 2821 Bhoulder of Mutton, Roast .. . 60:>
: Spring Aperient 152 Sorinklo Clothes, how to 36S#
Snail* U> Kill 2033
SQU— STE
STR— TAB
TAB— CHI
23
Squills, Uses of 2743 Squinting, Treatment of 23 8 Squirrels, Management of 2312 Stained Glass, Imitative 1852 Staining, General Direc- tions 853 Staining Stone 359 Stains from Books 2058 Stains from the Hands . . 503 Stains from Floors 2S3 Stains of Medicines .... 510 Stains, to Remove from Books 2058 Stains, a good Mixture to Remove 8270 Stains, to Eemove from Broadcloth 3273 Stains from Colored Silks to Remove . - • • 8274 Stains, to Remove Fruit and Wine 8277 Stains, to Remove Ink . . 8271 Stains, Spirits of Harts- horne will remove . 8275 Stains made by Acids, to remove 8275 Stair-Rods, Caution . - 2024 Stairs, Sweeping 635 Stalactite Caves, to make 1940 Starching, Folding, and Ironing 8674 Starch of Gum Arabic. . 91 Starch Paste 1948
Strong Purgative Pills . . 985 Stubborn Breast* 939 Stuffing, Duck or Goose 2152 St. Vitus's Dance, Treat- ment of 1265 Substantives 2971 Succedaneum for Hollow Teeth 142 Sucking Pig, Carving.. 2628 Sudorific Powder 1013 Suet Pudding, Plain .... 468 Suffocation by Charcoal 522 Suffocation, Treatment of 2259 Sugar, Adulterated 2424 Su<*ar Biscuits 478
Table of Local and Rela- tive 8363 Table for Equation and Banking 8361 Table of Distances in the United States 8357 Table, waiting at 3164 Tables, Laying Out first Class 81^2
Table of the Solar System 8736 Tables, Confusion at Avoided 3124
Tables, Interest, (6 and 7 per cent.) .. 8364 Tables, Laying Out of. . 25*5 Taking a House, Cautions 2816 Taking a Shop, Cautions 2821 Tales, Idle, Condemned 1797 Tamarind Drinks . . . 1(^02 Tamarinds, Uses of . . 2729 Tape- worm, Remedy for *780 Tape-worm, Tincture for li 15 Tartar Emetic 983 Tartar Emetic, Poison- ing by 2269 Tartaric Acid, Uses of. . 2772 Tattle, never 8<M» Tattlers Contemptible.. 8023 Tea, Adulterated 2425 Tea Cakes . . 460
Sugar Icing for Wedding Cakes 2932 Sugar of Lead, Poisoning by 2275
Sulphate of Potash . . 2748 Sulphate of Zinc Eye- wash 913 Sulphur and Potash Pow- der 1008 Sulphur Aperient 157 Sulphur and Senna Con- fection ... . 925
Sulphur Ointment 980 Sulphur, Uses of 2731 Sulphuric Ether Gargle . 960 Sulphuric Ether, Uses of 2C94 Sulphuric Ether, Uses of 2704 Sunburn, wash for 289
Tea, Economy of C75 Tea-making, Kitchener's Plan 820 Tea-parties,Knick-knacks for 71
Starch Poultice 8817 Stars, their Indications. 2.72 Statistics of the Bible ... 223 Steel from Rust 2515 Steel Goods from Rust. 830 Stew, First- watch 836 Stewed Beef 766 Stewed Beef, Sauce for. 2545 Stewed Pork . . . 766
Superfluous Hairs 899 Suppers bad for Children 1061 Suppers— What shall we have 93 to 107 Surgery, Domestic 2186 Swearing Condemned.. 1781 Swearing very Vulgar. . 3047 Sweats, Cure for Night. 8282 Sweet Bags for Linen.. 452 Sweet Dishes, Warming Cold 848 Sweetbreads, 615 Sweetheart, how to win & 820 f eetmeats, Adulterated 2408 fc elled Cattle, Cure for 82S7 Swimmer?, Dr. Frank- lin's Advice to . . . 2801 Swimming, Instructions 2800 Swimming in Fresh Water 2805 Syntax, what is it? ... 2084 Syphon for Decanting. . 0(18,8 Svphon, how to use the 8(190 Syphon, a Simple 8093
T
Table, Ceremonies of the 2584 Table-Covers, Ink from. 507 Table-cloth, to lay a 8147 Table. General Rules at the 8191
Tea — What Shall we Have 1 72 to 76
Teeth Carious, and the Breath . 1312
Teeth, \\ ash for Beauti- fying 144 Teething, General Treat- ment 891 Teething, Indications of 1082 Teething, Powders for Children 1005 Temperaments, Differ- ences in 2G75
Stewing, Dialogue on ... 1972 Sti: nulant Lotion 967 Stimulants, General .... 2638 Stings of Bees, Cure for 159 Stings of Nettles 521 Stings of Wasps, Cure . . 159 Stock, Brown 2475 Stock from Mutton Necks 785 Stockings, Mending.... 561 Stomachic Mixture 1000 Stomachic, Simple 920 Stomach, Inflammation of 1241 Stormv Weather, signs of 8489 Ptone "Color Wash, how to make 190 Stone Weight, a 8225 Stopping for Bad Teeth . 1<12 Straining Liquids 8085 Strainer, a Simple 80:)t» Strangulation, Treatment 2256 Strawberry Ice-Cream . . 24S Strawberry Water Ice . . 24") Straw Bonnets, Bleaching 2492 Straw Bonnets, Cleaning 2493 Straw Matting, Cleaning 537
Temperance 1047 Temper, never lose your 8026 Temples, modelling .... 1961 Terms Used In Dances 1713 Terms Used in All- fours 2115 Terms Used in Cribbage 2105 Terms of Quadrille at Cards 2132 Terms Used in \\ hist ... 2083 That, Applied to Nouns 1354 That and Which 1858 Thaw, to tell when it will 854 Them, or Those 1 1470 These or This' . 1497
These and Those 1852 This and That 1351 This, or Thus? 1488
TOO— TOW
TRA— VAP
VAR— VOL
Thoru Apple, poisoning
Tracing Paper 2062
Varnish for Grates 87
by.... ' 2281 Thou, Yon, and Ye 1348 Threading a Needle . . . L""J Thrush, Treatment of. . 1266
Tragacanth, Uses of . . 27S8 Transparencies for Win- dows 1851 Tray, Sideboard 8150
Varnished Doors to Clean 457 Vases, Potichomanie.. 1864 Veal Alamode 2157
Thrushes, management o£ ....... 2314
Trees, Prevent Mildew on 13r'9
Veal and Ham Patties. . 97
Thumb Dislocated . . . 2244
Trochaic Feet 2991
Thunder, tor the ap-
True Time 2933
Cold 2165
proach of 35i7 Thunder Showers, for continued 8522 Thunder Showers, for the abatement of. ... 3524 Thyme, when to gather 2472 Tic Doloreux, Treat- ment 1267
Trout, when in Season . . 54 Truss of Hay 8226 Tub of Butter 8220 Tumblers, how to ar- range 3133 Tunny, poisoning by .... 2285 Turbeth, Mineral, poi- soning by 2268
Veal, Remarks on Roast- ing 610 Veal Rissoles 883 Veal, Stewed Fresh 770 Veal Sweetbread 615 Veal, to Choose Good.. 18 Veal with white sauce. . 883 Vegetable Poisons 2283
Timber^ a Ton of 8216 Time, True £i>83 Time Table 8362
Turkey, Carving 2642 Turkey, to choose Good 19 Turnip, Cold, Use for . . 2067
Vegetable Soup 1880 Vegetables, Boil Sepa- rately 685
Time, Local and Rcla- tive 3350
Turnip Radishes, Boiled 1846 Turnip Wine . 257
Vegetables, Chopped for Soups 2422
Tin, poisoning by 2270 Tins. Cleaning. . 2565
Turpentine Enema - . . 946 Turpentine Liniment ... 941
Vegetables for Children 212 Vegetables for Children 1054
To or V\ ith 9 ... 1451
Two First,or First Two 9 1465
Vegetables Indigestible
To Let, or To Be Let ? 1450 Toads should be kept... 2039
Tying Broken Sticks... 3116 Tying Corks in Bottles 3060 Tying up Preserve Jars 8118
Under-boiled .' 689 Vegetables, preparation of 627
Good . . . 3128
Tying Neat Paper Par-
Vegetables Mode of
Tofist Buttered How to
cels 3120
make Good .'. 8128 Tobacco, Adalterated. . . 2426 Toi'et Etiquette of the 278
Tying all kind of Knots 8112 Typographical marks ex- plained 8360
Vegetables, to Boil 632 Vegetables, to Choose.. 630 Vegetables to Clear of
Toilet of a Roman Lady 260 Toilette, Young Lady's 749 Tolu, Uses of 2758
Typhus Fever, Treat- ment 1269 Twelvetree'lsWashingRe-
Insects 1837 Vegetables,to Give Good Color to 640
Tornata Sauce 2510 Tongues, Carving 2629 Tonic and Stimulant Mixture 999 Tonic Aperient 155
ceipt 8669 tjt
Vegetables, to Refresh . . 631 Vegetables, to wash . - 633 Vegetables, Unripe. . • . . . 629 Vegetables, Properties and Uses of 2992
Tonic Pills- .......'.". 988 Tonic Powder 1006
Ulcerated Mouth, Mix- ture for . ... 919
Veil, to Wash a Lace ... 344 Veils, to Clean White. 2807
Tonic and Stimulant Gargle 957 Tonics, Effects of. ..... 2709 Ton of Hay 82l5 Ton weight, what is a? 8215 Ton, a Liquid 8218 Ton of Hound Timber. . S216 Took, or Mistook ? 1534 Tool Chests, Family ... 109T Toothache, Oil of Cloves for 170
Ulcerations, Indolent, Ointment for 982 Ulceration, Scrofulous Ointment for 981 Ulcers, Flabby, Lotion for ( Ulcers, Lotion for 066 Ulcers, Preparation for . . 941 Ulcers, Treatment by Lunar Caustic 2775 Umbrellas, Usefulness of 203
Velvet, Grease from .... 12S« Velvet, Raising Plush of 555 Velvet, How to Raise the Pile on 3686 Venice Turpentino 2744 Venison, to Choose Good 18 Ventilation, Hint upon 203 Verbs, what they are . . 2977 Verbs and Nouns, List of 160S Verdigris, poisoning by 2267
Toothache, Preventive of 142
Tooihachc Relieved by
Unfermented Bread . . 2077 Unfermented Cakes 459
Verditer, poisoning by.. 2267 Vermicelli Soup 2482
Opium .. - 2696 Toothache, Treatment 1268 Tooth Powders .... 145 Tooth Powder, Ameri- can 173
Urns, &c., Cleaning - . . 455 Usury Laws in the vari- ous States 8345
Vermilion, poisoning by 2268 Vermin, Cause of, and Use . 833 Vines, Directions for Pruning ... 3692
{Tooth Powder, Quinine 174 Topographical Models . 1956 Tortoiseshell, Imitation 868 Tow, for Surgery 2194 Towels. Economv of . 208
V
Valerian, Uses of 2702 Valso a Deux Temps .... 1705 Vaoor Baths ..... .. 2455
Vingt-un, Card Game.. 2129 Viper, Bite of '22Sfi Visits, Etiquette of 278 Vitriol, poisoning by .... 2278 Volatile Salt. Ue -s of. 2573
TOL — WAX
WAX — WHA
WHA — WHY
25
Voltaires Kiddie . '. . . 8237
What weather shall we
Vulgar, to Talk Loud.. 3030
Fruit .. ... 1876
have 9 2069
Vulgar. Slang Phrases Tery 8031
Weak Eyes, wash for.. 913 Weak Lyes Zinc wash
Wheat and Rye Bread. . 2649
Vulgar, to Swear 3047
for 915
Pure' 2402
Vulgarity Condemned.. 1780
W
Waiters, Cleaning 455 Waiters, Duties of ... 2598
Weather and the Blood 2135 Weather, Signs of . . 2070 Weath r, Oracle of the.. 8366 Weather, how to tell when dry will continue 8377 Weather, for Fine of short duration 8376
Wheat, Mills for Grind- ing 2391 Week Fish, when in season 54 Weights and measures.. 8194 When is a Black Tea- pot Best 9 • • 1994
Walking Gracefully... 68 Walking, Caution".. . 2019 Walls Lead for Damp 819
Weather, Continued Rainy and Showery. . 3405 Weather for foul and
Which, or That? 1367 Which, or Who ? 1356 Whist Rules of 2082
Walnut Ketchup 2158 Walnuts, to pickle - - . 2334 Waltz Circular 1703
wet 3412 Weather, for Stormy.. . 8489 Weather for increase of
Whist' Terms Used in . . 2088 White Hellebore.poison- ing by 2282
Waltz Cotillon 1697
Stormy 8500
Whites Treatment of 1271
Wanting, or wanted?.. 1555 Warm weather, signs of 3531
Weather, for decrease of Stormy 3503
White Sauce 882 White Swellings Emetic 988
Warmth, Apply to the Body 2225 "Warts, Cure by Acetic Acid 1815 Warts Cure by Caustic 885
Weather, for Colder .... 8526 Weather, for warmer.. 3681 Weather, for Frosty... 8536 Wear, what to 8288 Wedding Ceremony 2898
White Vitriol, poisoning by 2271 White Vitriol, Uses of. . 2722 Whitlow or Felon, how
Warts, Cure by Lunar. . Caustic 2775
Wedding Festivities!!! 2912 Weddin«- Ring 2909
White Jenton, proper- ties and uses of 3008
Washing, a new method 2179 Washing Bed Furniture 2533 Washing, Remarks upon 654 Washing Revision of. . 208
Wedding Ring, why on Fourth Finger 259 Wedding Rings, Origin of 458
White and Yellow Lily Roots, uses of 8011 Whitewash, how to make Brilliant 190
Washing the Body. ... 898 Washing the Feet 899
WeddingBreakfast, Hints Upon .... 2923
Whitewash, Excellent Cheap 8297
Washes for walls of yari-
Wedding Cakes, to make 2930
Whiskers, to promote
Washing Fluids 8668 Washing Linens, Cam- brics and Laces • . • . 8C69
Upon ... 2924 Wedding Day, Arrange- ments of 2901
Whitlows, hot water for 2301 Who ? Interrogative — 1866 Whom or who ? . 1857
"Washing, Receipt by Professor Twelvetree. 8669 Washing in One Hour.. 8670 Washing Receipt (very good) 8673 Watch how to manage a 3720
Wedding Dress, Hints Upon 2915 Wedding party — Order of Going to Church . . 2917 Wedding party— Order
Who, or whom ? 1346 Whose and whom 1853 Whose? the Use of.... 1347 Why does a Polished Teapot make the Best Tea ? 1990
Was or Had ? 1578
Church 2922
Why will not a Dull Tea-
Was, or were ? 1396 Was, or were? 1481 Wasps Cure for the sting of 159
Wedding Receptions . . 2925 Wedding Tours 2926 Wedgeware Mortars, Caution 2666
pot make good Tea ?. . 1991 Why do Aged Cottagers prefer the Earthen Teapot ? 1992
Wasps to Kill 2036
Wedgewood ware De-
Why will a Black Tea-
W a sto paper, Uses of... 1120 Waterproofing Boots and Shoes 70 Waterproofin^ Shoes 498
fective 546 Were, or was ? 657 What became of his Will? 284
pot make the Best Tea? 1998 Why does a Laundress Moisten an Iron to
Water for Tea 574
What is Rain ? 301
know if it be Hot 9 . . 298
Water, in models 1947
What is the Cause of Snow ? 298
Why does water roll on Hot Iron ? • • • 292
Water, Reason why bard 655
What is the Smoke of a Candle ? 2001
Why is the Iron Hotter when the Moisture
Water, to Obtain Soft . . 726 Water Hemlock, poison-
What is the Use of Clothino-? 308
runs off from it ? .... 294 Why should not the Bot-
ing by 2231
What may Be,or what Is? 1475 What or That ? 1472
tom of a Kettle be Pol- ished? • • 1997
Water' How to Filter..' 8100 Wax out of CJoth 504
What'makes Baby Cry ? 1067 What shall we Name our Child 140
Why does an Old Sauce- pan Boil Quicker than a New One? 199*
2
£6 "WHY — WHY
WHY— WOO
woo— zm
Why are Dinner Covers
Why is there more rain
Wool, a Sack of 322*
nvtdeof Brigut Metal* 1993
fr.><n September to
Wool, a Pack of ... ;;•'!£•<
Why should a AL-at Cover bo inadelSrigtit t 1999 Why should Silver Meat
March than from March to September? 318 What is H'lii 'J 300
Woollen Clothes, wash- in- 711 Woollen Things to
Covers not be chased? 2000
What is the Cause of
Clean ' . 48
Sleet ? 299
•nd Lid of a Saucepan be Bright? 1996 Why do Candles " Spirt" 291 Why do La'nns Smoke? 2003
Wife, how to Treat her 833 Wife's Power 1151 Window Blinds, Artis- tic • 1851
Words, Effects of 792 Words for Charades .... 2441 Words Usually Mispro- nounced List of 1646
Whydoes a Lamp Sinoke when the wick is cut unevenly * • 2004
Windows, Beautiful .... IN>! Windows of Bedrooms 1095 Wino Biscuits 467
Words, Use of Erroneous 1323 Work, do a little well . . 723 Worms in the Intes-
Why (loos' a Lamp-glass Diminish the Sinoke? 2005 Why are some Particles
Wine, Fining ... 2505 Wines Adulterated . 2427 Wines, Directions for Makin<» 2315
tines 1272 Worms. Intestinal 2778 Wormwood, Uses of.. 2713 Worser Lesser 1877
sumed ? 2002 Why are Damp Beds Dangerous9 . 295
Wine Stains from Linen 129u Wine Stains to Remcrve 8277 Wine, when taken at
Wow- wow Sauce 2&4fi Wounds, Treatment of 2245 Wounds, to Prevent
Dinner 2598
from Mortifvin" 8267
Cold ' 295
Winter Salad 70S
Wounds, Flabby Lo-
Why is Health Impair- ed by Cold? . 296
Winter Savory, when to gather 2473
tion for 968 Writing Errors in . . 1663
Wby does not sea wa- ter give cold ? 297
Winchester Bushel .... 3199 Winter's Bark, Proper- ties and Uses 3014
Writing for the Press.. 1850 Writing, Points Used in 3647
used in Winter? 305 Why do not Wools and Furs give Heat ? . . . 306 Why would the Heat of the Body Escape if not for Wools and Furs? 307
Wives, Advice to 1152 Wives and Cheerfulness 203 Wives' and Husbands' Tempers ... 196 Wives and Neatness 200 Wives and Newspapers 194 Wives and Shirt-buttons 192
Write on Glass, to 3060
IT
Yeast, Home-made 2160 Yeast to Make 896
Winds? ... 310 Why are March winds dry? 309
Why is it said tlril
Wives and the last word 198 Woodcocks, Carving . . . 2639 Woodcocks, to Choose Good °6
Yeast, to Make 2648 Yeast, Poultice 3319 Yellow Lily Roots, prop-
" March comes in like
Wood, models in 1944
Yellow wash, to Make
a Lion '" . . . 311
Wood, modelling in - . 1939
Brilliant ... . 190
Why does " March go out like a Lamb?".... 312 Why is it said that "March Flowers make no Sainmor Bowers?" 316 Why is it said that " A Dry March naver bags
Wool, Staining Black.. 375 Wood, Staining Blue. .. 376 Wood, Staining Botany Bay 377 Wood, Staining Green . . 378 Wood, Staining Light Brown 330
Yellow Lotion 971 Yolk of Egg Beaten .... 2138 Young, Counsels for the 1153 Y and Yes, in Spelling . 1676 Y, The Letter, in Spell- in<r 1477
Bread ?" 314 Why is " A Bushel of Dust worth a King's *» ansom "J" 313
Wood, Staining as Ma- hogany 379 Wood, Staining Purple b'31 Wood, Staining R M! .. . 382
You and I, or You and He? 1887 Youth, Health in 1150 Yule Cake 794
— hy doas Snow protect Vegetables from cold? 304
Wood, Staining Yellow 384 Wood, Staining as Rose- wood . 383
25
Snow like wool ?" 3J3
Wood measure 8230
Whv is it said that
Wood, Cord of 3230
ZiM and I«ead Ey e wash 911
" April Showers bring M-iy Flowers?" .... 317
Wool, Dyeing Blue 433 Wool, Dyeing Brown .... 484
Zinc »nd Camphor Eye wash 914
7/hv do Rain Drops va- rv" in size ? 3^2 Why IB it aaid that " A wet March makes a gad Autumn ?''... . 815
Wool, Dyeing Drab ... 435 Wool, Dyeing Green ... 436 Wool, Dyeing Orange. 437 Wool, Dyeing Red 438 WooLDy em* Yellow,. 439
Zinc, prti&apinc by 2271 Zinc, wrapping Cutlery in .... 8516 Zinc, Ink for writim.
INDEX.
ACR— COB
CRE— JEL
LEM — PIC
Acre, to lav off a Square 37.14 Apple Paddings 876T
Corn, in the Crib, to Mea- sure • • 8740
Jelly, Lemon UCU
Ii
Jelly, Moulding 821
Cream Pudding 3768 Curious Properties of
ft Bricklaying, To Measure 3743
€
Carpentering, to Measure 8742 Cable's Length, What isa?.. ... 8755 Cakes, Wedding 2930 Cakes, Yule, 794
Cure for Diarrhoea 8771 Custard Pudding 8760 Custard, Almond 2528 Custard, do., (good) 8731 Custard, Apples served with 2527 Custard Baked 2431
Lomon Pudding 8764 Liniment, Horse, excel- lent 8778
Light and Sound, Velo- city of '. 8756
M
Masonry, To Measure.. 8744 Measure a Box, To 8789 Measure Artificers Work,
»
Diarrhoea, Cure for 8771 Diarrhoaa, do. do 8T72
•
Earth and Sand, What they Weigh 8T52
Cakes, Almond Sponge. 2525 Cakes, Wine ... 467 Cakes, Apple, for chil- dren 218 Cakes, Bath Buns 2543 Cakes, Belvedere 856
Measure, An Acre, How to ... . 8754
Measure Corn in a Crib, How to . 8740
Measure the Capacity f Wells 8739
Cakes, Sugar 478 Cakes, Currant, [Econo- mical) 75 Caken, Drop, (excellent) 74 Cakes, Fruit 839 Cakes, Gingerbread 162 Cakes, Ginger Snaps .... 73 Cakes, Ginger 2474
F
Fahrenheit, Raumer and Centigrade 8758
Measure the Capacity of Cisterns 8739
Microscope, A very good 8778 Mince Meat, (Rich) .... 8762 Mince Pie, (Plain) 8T66
r
Painters' Work, How to Measure 3746
O
Glazier's Work, to Mea- sure 8747
Cakes, Johnny 3719 Cakes, Jersey Wonders. 76 Cakes Muffin . 77
Glue Mouth • • • • 63
Paving Work, do., do. 3745 Peach Pie 3761
Glue Liquid 66
Cakes, Lemon Buns .... 464 Cakes, Luncheon 462 Cakes, Meat 93 Cakes, Cocoanut Cheese 8765 Cakes Plum . . 72
Glue', Good Liquid .... 8779 H
Hay, How much makes a Ton 8751 Horse Liniment (excel- lent) 8773 Hair Dye, Gen. Twlgg's 3757
J
Jelly, Bread 3735 Jelly, Calves' Feet .... 2573 Jelly, Arrowroot 2516 Jelly, Currant. Black.. 112 Jelly, Currant, Red .. 89 1 Jelly, Currant, White. 120
Pickled Cucumbers. . . . 2332 Pickled Eggs 119
Pickled Eschalots 2881 Pickled Gherkins 1831 Pickled, Walnuts 2334 Pickled, Cauliflower . . . 2333 Pickled Beets ":'.";i
Cakes, Plum (nice) .... 463 Cakes, Potato Cheese. .. 126 Cakes, Soda 465 Cakes, Sponge 48
Pickled, Oaions 2329 Pickled, French Beans. . 2328 Pickled, Red Cabbage . . 2380 Pickled, Garlic 2331 Pickled, Artichokes 288« Pickled, Artichoke Bot- toms 2337 Pickled, Samphire 2339 Pickled, Radishes .... 2341 Pickled, Carrots . -.. 2341 Pickled, Celery Roots . 234J
Cakes, Sponge 2524 Cakes Tea 460
Cement, Diamond 78 Cement lor Broken Glass 139 Cement, Paper . . 1957 Cisterns & Wells, Capa- city of 8738
Cheese, Cakes, Cocoanut 3765 Cocoanut Cheese Cake. . 8765
[2T]
28 PIB — PUD
PUD — SAU
SAU — WEL
Pickled Mangoes 2382
Pudding, Cuatard 8760
Sauce White 838
Pick lod Melons .. 2332
Pudding Tapioca 8770
Sauce Wow-Wow 2545
Pickled Mushroons 2388
Pudding Lemon 8764
Scales Rules to Detect
Pickled Tomatoes 8768
Pudding, Apple (Nice) . . 8767
Fraudulent 8775
Pies. Apple 2511
Pudding, Cream . 8769
Slating and Shinglin"1 3748
Pies Beefsteak 2147
Preserved, Apricots . 2446
Shingling and Statin" 8748
Pies| Cal ves' Head 44.0
Preserved, Blackberries 221
Sound and Light, -Veloci- ty of 8756
Pies, Ham "*" 100
Peaches 2539
Soup Asparagus 2481
Pie* Cocoauut 2165
Soup Beef French 769
Pies' Egg 96
Preserved, Green Gages 2446
Soup, Clear Gravy . . . 2478
Pies' Veal 97
Preserved Green Gages 160
Soup, Mutton . . . 767
Pies, Lobster ... 95
Preserved Peaches 2506
Soup Plain Peas • • 7ti8
Pies, Mutton 2148
Preserved Plums 160
Soup Portable 2549
Pies, Mutton (good) .... 31 Pies, Oyster 106
Preserved, Rhubarb 89 Preserved, Currants .... 61
Soup' Vegetable 1830 Soup, Vegetables prepar-
Pies Cartridge 897
ed for 2422 ;
Pies, Pork , 2148
Preserved Raspberries 61
Pie** Potato • . • 135
T
Pies, Raised 2148
Preserved Plums 2446
Pies, Sea, Capital 748 Pies Pumpkin 87CS
B
Table of the Weight and
Pies, J'each 8761
ces 378T
Pies, Mince (Rich} 8762 Pies, Mince (Plain) 3766 Pies Ehubarb 8763
Rules to Reduce the de- grees of a Thermome- ter 8758
Table of the Capacity of Wells and Cisterns . . . 8739 Table to find the Measure-
Plumbers Work, To Mea- sure 8749 Pudding, Almond 252 Pudding Apple . . . 2453
Rules to Ascertain True Weight 3776 Rules to Detect Fraudu- lent Scales 8775
ment of a Box 8738 Table of the CubicWeight of various substances. 3750 Tapioca Pudding 3770
Pudding Boston 2526
Rhubarb Pie 3763
Tamatoes, To Pickle. . . . 3763
Puddiiif, Batter 470 Pudding, Batter Baked 2507 Puddimp, Batter Boiled 2507 Puddiag Bread . . 472
a
Sauce, Anchovy 286
True Weight, Rules to Ascertain ... 8776 TricopherousfbrtheHair 3777 Twigo-s, General Hair
Pudding Bread Elegant 443
Sauce Apple 2155
I) ye ... 3757
Pudding, Cossacks Plum 772 Pudding Fi"1 . . 2320
Sauce, Beef Gravy 2156 Sauce Brown 2156
v
Pudding Half-Pay . 40
Sauce Game 2156
Pudding, Pea's 1835 Pudding Plum 469
Sauce, Goose Stuffing, . . 2154 Sauce Grill... 2547
Vinegar, to make a sub- stitute for distilled 8779
Pudding, Plum, Simple 40 Pudding, Potato 255 Pudd'ug Kice for Chil-
Sauce, Love Apple .... 2510 Sauce, Mushroom 2150 Sauce Mint 2059
W
dren 214
Sauce Onion . . . 2554
Weight of a Cubic Foot
Pudding, Rice without Eggg 733
Sauce, Puddiag 252 Sauce Sage and Onion . . 2154
of some substances — 3750 Weight, and Bulk of
l*i'^ding Suet 468
Sauce' Safad • 107
FurfMinplCocoanut.'....' 8759
Sauce, Tomato 2510
Wells, C«p*city of... ..' 87J3
INQUIBE WITHIN
UPON
EVEEYTHING.
1 CHOICE OF ARTICLES OF FO3D. — Nothing is more important in tkie affairs of housekeeping than the choice of wholesome food. We have been amused by a conundrum which is as follows: — ''A man went to market and bought two fish. When he reached home he found they were the same as when he had bought them ; yet there were three!1' How was this? The answer is — " He bought two mackerel, and one smelt /" Those who envy him his bargain need not care about the following rules ; but to others they will be valuable : —
2. MACKEREL 'must be perfectly fresh, or it is a very indifferent fish; it will neither bear carriage, nor being kept many hours out of the water. The firmness of the flesh and the clearness of the eyes, must be the criterion of fresh mackerel, as they are of all other fish. (See 65.)
3. FLOUNDERS, and all flat white fish, are rigid and firm when fresh; the under side should be of a rich sream colour. When out of season, or too long kept, this becomes a bluish white, and the flesh soft and flaccid. A clear, bright eye in fish, is also a mark of being fresh and good.
4. COD is known to be fresh by the rigidity of the muscles (or flesh) ; the redness of the gills, and clearness of the «yes. Crimping much improve! this fish.
5. SALMON. — The flavour and ex cellence of this fish depends upon its freshness, and the shortness of time since it was caught ; for no method can completely preserve the delicate flavour it has when just taken out of the water.
6. HERRINGS can only be eaten when very fresh, and like mackerel, will not remain good many hours after they are caught.
7. FRESH- WATER FISH.— The re- marks as to firmness and clear, fresh eyes, apply to this variety of fish, of which there are pike, perch, &c.
8. LOBSTERS, recently caught, have always some remains of muscular ac tion in the claws, which may be excit- ed by pressing the eyes with the linger, when this cannot be produced, the lob- ster must have been too loag kept. When boiled, the tail preserves its elasticity if fresh, but loses it as soon as it becomes stale. The heaviest lob- sters are the best; when light, they are watery and poor. Hen lobsters may generally be known by the spawn, or by the breadth of the " flap."
9. CRABS must be chosen by obser vations similar to those given above in the choice of lobsters. Crabs have an agreeable smell when fresh.
10. PRAWNS AND SHRIMPS, when fresh, are firm and crisp.
11. OYSTERS.— If fresh, the shell i* i firmly closed ; when the shells of 07*
(M)
32 BREATH MAT BLOW OUT A CANDLK, AN EXTINGUISHER PREVENT A FIRE.
ters are opened, they are dead, and unfit for food. The small-shelled oys- ters are the finest in flavour. Larger kinds, called rock oystefs, are general ly considered only fit for stewing and sauces, though some persons prefer them.
12. BEEF.— The grain of ox beef, when good, is loose, the meat red, and the fat inclinghg to yellow. Cow beef, on the contrary, has a closer grain, a whiter fat, but meai scarcely as red as that of ox beef. Inferior beef, which is meat obtained from ill- fed animals, or from those which had become too old for food, may be known by a hard skinny fat, a dark red lean, and, in old animals, a line of horny texture running through the meat of the ribs. When meat pressed by the finger rises up quickly, it may be con- sidered as that of an animal which was in its prime ; when the dent made by pressure returns slowly, or remains visible, the animal had probably past its prime, and the meat consequently must be of inferior quality.
1 3. VEAL should be delicately white, though it is often juicy and well fla- voured when rather dark in colour. Butchers, it is said, bleed calves pur- posely before killing them, with a view to make the flesh white, but this also makes it dry and flavourless. On ex amining the loin, if the fat enveloping the kidney be white and firm-looking, the meat will probably be prime and recently killed. Veal will not keep so long as an older meat, especially in hot or damp weather ; when going, the fat becomes soft and moist, the meat flabby and spotted, and somewhat porous, like eponge. Large, overgrown veal, is in- ferior to small, delicate, yet fat veal. The fillet of a cow-calf is known by the udder attached to it, and by the soft- ness of the skin ; it is preferable to the real of a bull-calf.
14. MUTTON. — The meat should be ftrm and close in grain, and red in colour, the fat white and nrm. Mutto: Is in its prime when the sheep is aboul five years old, though it is often killed
much younger. If too young, the flesh feels tender when pinched ; if too old, on being pinched it wrinkles up, and so remains. In young mutton, the fat readily separates ; in old, it is held together by strings of skin. In sheep diseased of the rot, the flesh is very pale-coloured, the fat inclining to yel- low, the meat appears loose from the bone, and, if squeezed, drops of watei ooze out from the grains ; after cooking the meat drops clean away from the bones. Wether mutton is preferred to that of the ewe ; it may be known by the lump of fat on the inside of the thigh.
15. LAMB.— This meat will not keep long after it is killed. The large vein in the neck is bluish in colour when the fore quarter is fresh, green when becoming stale In the hind- quarter, if not recently killed, the fat of the kidney will have a slight smell, and the knuckle will have lost its firmness.
16. PORK. — When good, the rind is thin, smooth, and cool to the touch; when changing, from being too long killed, it becomes flaccid and clammy. Enlarged glands, called kernels, in the fat, are marks of an ill-fed or diseased
pig-
17. BACON should have a thin rind, and the fat should be firm and tinged red by the curing ; the flesh should be of a clear red, without intermixture of yellow, and it should firmly adhere to the bone. To judge the state of a ham, plunge a knife into it to the bone ; on drawing it back, if particles of meat adhere to it, or if the smell is disagree- able, the curing has not been effectual, and the ham is not good ; it should, in such a state, be immediately cooked. In buying a ham, a short, thick one, is to be preferred to one long and thin.
18. VENISON — When good, the fat is clear, bright, and of considerable thickness. To know when it is neces- sary to cook it, a knife must be plunged into the haunch ; and from the smell the cook must determine on dressing or keeping it.
19. TURKEY.— In choosing poultry
A SOOTY CHIMNEY COSTS MANY A BEEF STEAK.
the age of the bird is tbo chief point to be attended to An old turkey has rough and reddish legs; a young one smooth and black. Freeh killed, the eyes are full and clear, and the feet moist. When it has been kept too long, the parts about the vent begin to wear a greenish, discoloured appearance.
20. COMMON DOMESTIC FOWLS, when yonng, have the legs and combs smooth; when old, they are rough, and on the breast long hairs are found in- stead of feathers. Fowls and chickens ehould be plump on the breast, fat on the back, and white legged.
21. GEESE.— The bills and feet are red when old, yellow when young. Fresh killed, the feet are pliable, stiff when too long kept. Geese are called green while they ftve only two or three months old.
22. DUCKS.— Choose them with sup-
Sle feet and*hard, plump breasts. Tame ucks have yellow feet, wild ones red.
23. PIGEONS are very indifferent food when they are too long kept. Sup pleness of the feet show them to be young ; the state of the flesh is flaccid when they are getting bad from keep- ing. Tame pigeons are larger than the wild.
24. RABBITS, when old, have the haunches thick, the ears dry and tough, and the claws blunt and ragged. A young hare has claws smooth and sharp, ears that easily tear, and a narrow cleft in the lip. A leveret is distin- guished from a nare by a knob or small bone near the foot.
25. PARTRIDGES, when young, have yellow legs and dark-coloured bills. Old partridges are very indifferent eat- ing
20. WOODCOCKS AND SNIPES, when old, have the feet thick and hard ; when these are soft and tender, they are both your.g and fresh killed. When their bills become moist, and their throats muddy, they have b?en too long killed . ( See FOOD IN SEASON, 48 to f»9 .)
27. TO CLEAN BLACK CLOTH CLOTHES. — Clean the puments wel' then boil four ounces oflogwood
in a boiler or copper containing two or three gallons of water, for half an hour. Dip the clothes in warm water, and squeeze dry ; then put them into the copper and boil for half an hour. Take them out, and add three drachms of sulphate of iron ; boil for half an hour, then take them our, and hang them up for an hour or two ; take them down, rinse them in three cold waters, dry well and rub with a soft brush which has had a few drops of olive oil rubbed on its surface. If the clothes are threadbare about the elbows, cuffs, &c., raise the nap with a teazel or half worn hatter's card, filled with flocks, and when sufficiently raised, lay the nap the right way with a hard brush. We have 'seen our old coats come out with a wonderful dash of respectability after this operation.
28. PREVENTION OF FIRES. — The following simple suggestions are worthy of observation : Add one ounce of alum to the last water used to rinse children's dresses, and they will be rendered uninflammable, or so slightly combustible that they would take fire very slowly, if at all, and would not flame. This is a simple precaution, which may be adopted in families of children. Bed curtains, and linen in general, may also be treated in the same way.
29. CAMPHOR BALLS TO PRE- VENT CHAPS —Melt three drachms of spermaceti, four drachms of white wax, with one ounce of almond oil, and stir in three drachms of camphor (previously powdered by moistening it with a little spirits of wine) ; pour small quantities into small gallipots, so as to turn out in the form of cakes.
30. CASTOR OIL POMADE.— Castor oil, four ounces ; prepared lard, two ounces ; white wax, two drachms ; bergamot, two drachms ; oil of laven- den, twenty drops. Melt the fat to- gether, and on cooling, add the scents, and stir till cold.
31. MUTTON PIE.— The follow- ing is a capital family dish: — Cut mut- t^u into pieces about two inches square.
84
A CRACKED TLATE WILL LAST AS LONG AS A SOUND ONE.
and half an inch thick; mix pepper, pounded allspice, and salt together; dip the pieces in this ; sprinkle stale bread crumbs at the bottoir of the dish ; lay in the pieces, strewing the crumbs over each layer ; put a piece of butter the size of a hen's egg at the top ; add H wineglassful of water, and cover in, and bake in a moderate oven rather better than an hour. Take an onion, chop fine ; a faggot of herbs ; and add to it a little beef stock, or gravy ; sim- mer for a quarter of an hour; raise the crust at one end, and pour in the liquor — not the thick part. (See 135.)
32. MOTHS (to get rid of them).— 1. Procure shavings of cedar- wood, and enclose in muslin bags, which should be distributed freely among the clothes. — 2. Procure shavings of cam- phor-wood, and enclose in bags. — 3. Sprinkle pimento (allspice) berries among the clothes — 4. Sprinkle the clothes with the seeds of the musk plant. — 5. To destroy the eggs when deposited in woollen cloth, &c., use a solution of acetate of potash in spirits of rosemary, fifteen grains to the pint.
33. PAINS IN THE HEAD AND FACE.— A friend assures us that he was cured of a severe attack of tic doloreux by the following simple rem- edy : — Take half a pint of rose water, add two teaspoonfuls of white vinegar, to form a lotion. Apply it to the part affected three or four times a day. It requires fresh linen and lotion each ap- plication ; this will, in two or three days, gradually take the pain away. The above receipt I feel desirous of being made known to the public, as I have before mentioned the relief I have experienced, and others, whose names I could give. The last remark is our friend's own. We doubt the cure of real tic doloreux by these means ; but in many cases of nervous pains the above would be useful, and may easily be triea.
34. COLD CEEAM.— No. 1. Oil of almonds, one pound ; white wax, four ounces. Melt together gently in an earthen vessel, and when nearly cold,
stir in gradually twelve ounces of rose- water. — No. 2. White wax and sper maceti, of each half an ounce ; oil of almonds, four ounces; orange flower water, two ounces. Mix as directed for No. 1.
35. NIGHT LIGHTS.— Field's and Child's night lights are generally known and are easily obtainable. But under circumstances where they cannot be procured, the waste of candles may be thus applied : Make a fine cotton, and wax it with white wax. Then cut into the requisite lengths. Melt the grease, and pour into pill boxes, pre- viously either fixing the cotton in the centre, or dropping it in just before the grease sets. If a little white wax be melted with the grease, all the better. In this manner, the ends and drippings of candles may be used up. When set to burn, place in a saucer, with suffi. cient water to rise to the extent of the 16th of an inch around the base of the night light.
36. GINGER CAKES.— To two pounds of flour add three-quarters of a pound of good moist sugar, one ounce best Jamaica ginger well mixed in the floiir; have ready three-quarters of a pound of lard, melted, and four eggs well beaten; mix the lard and eggs together, and stir into the flour, which will form a paste ; roll out in thin cakes, and bake in a moderately-heated oven. Lemon biscuits may be made the same way, by substituting essence of lemon instead of ginger.
37. THE HANDS.— Take a wine- glassful of eau de Cologne, and another of lemon-juice : then scrape two cakes of brown Windsor soap to a powder, and mix well in a mould. When hard, it will be an excellent soap for whiten- ing the hands.
38. To WHITEN THE NAILS.— Di- luted sulphuric acid, two drachms- tincture of myrrh, one drachm ; spring water, four ounces ; mix. First cleanse with white soap, and then dip the fin gers into the mixture. A good hand is one of the chief points of beauty; and these applications are really effective-
BETTER PAY THE COOK THAN THE DOCTOR.
35
39. RHUBARB TO PRESERVE.
— Peel one pound of the finest rhubarb, and cut it into pieces of two inches in length, and three-quarters of a pound of white sugar, and the rind and juice of one lemon — the rind to be cut into narrow strips. Put all into a preserv- ing kettle, and simmer gently until the rhubarb is quite soft, take it out care- fully with a silver spoonr and put it into iars: then boil the syrup a sufficient bine to make it keep well, say one hour, and pour it over the fruit. When cold put a paper soaked in brandy over it, and tie the jars down with a blad- der to exclude the air. This is a very good receipt, and should be taken ad- vantage of in the spring.
40. HALF -PAY PUDDING.— An officer's wife is the contributor of the following : — Four ounces of each of the following ingredients, viz., suet, flour, currants, raisins, and bread crumbs; two tablespoonfuls of treacle, half a pint of milk — all of which must be well mixed together, and boiled in a mould, for four hours. To be served up with wine or brandy sauce, if half-pay per- mit. From two to three hours we find sufficient ; it is an excellent sub- stitute for Christmas plum pudding, at email expense.
41. DR. KITCHENER'S RULES FOR MARKETING.— The best rule for marketing is to pay ready money for everything, and to deal with the most respectable tradesmen in your neigh- bourhood. If you leave it to their in- tegrity to supply you with a good arti- cle, at the fair market price, you will be supplied with better provisions, and at as reasonable a rate as those bargain- hunters, who trot " around, around, around about" a market till they are trapped to buy some unchewable old poultry, tough tup-mutton, stringy cow- beef, or stale fish, at a very little less than the price of prime and proper food. "With savings like these they toddle home in triumph, cackling all the way, like a goose that has got ancle -deep into good luck. All the skill of the most accompMshed cc-rk will avail no-
thing unless she is furnished with prime provisions. The best way to procure these is to deal with shops of establish- ed character : you may appear to pay, perhaps, ten per cent, "more than you would were you to deal with those who pretend to sell cheap, but you would be much more than in that proportion better served. Every trade has its tricks and deceptions; those who fol- low them can deceive you if they please, and they are too apt to do so, if you provoke the exercise of their over- reaching talent. Challenge them to a game at "Catch who can," by entirely relying on your own judgment, and you will soon find nothing but very long experience can make you equal to the combat of marketing to the utmost ad- vantage. If you think a tradesman has imposed upon you, never use a second word, if the first will not do nor drop the least hint of an imposi- tion ; the only method to induce him to make an abatement is the hope of future favours, pay the demand, and deal with the gentleman no more ; but do not let him see that you are dis- pleased, or as eoon as you are out of sight your reputation will suffer as much as your pocket has. Before you go to market, look over your larder, and consider well what things are wanting — especially on a Saturday. No well-regulated family can suffer a disorderly caterer to be jumping in and out to make purchases on a Sunday morning. You will be enabled to man- age much better if you will make out a bill of fare for the week on the Satur- day before ; for example, for a family of half a dozen—
Sunday — Roast beef and pudding. Monday — Fowl, what was left of pud
fried, or wanned in the Dutch oven. Tuesday — Calf* head, apple pie. Wednesday— Leg of mutton. Thursday — Do. broiled or hashed, or
cakes.
Friday — Fish, pudding. Saturday — Fish, or eggs and bacon.
[t is an excellent plan to have certain things on certain days. When your :utcher and poulterer knows what you
36
DISEASE IS S30N SHAKEN BY PHYSIC SOON TAKEN.
will want, he has a better chance of doing his beet for you ; and never think of ordering beef for roasting except for Sunday. When you order meat, poul- try, or fish, tell the tradesman when you intend to dress it: he will then have it in his power to serve you with provision that will do him credit, which the finest meat, &c., in the world will never do, unless it has been kept & proper time to be ripe and tender.
42. CLEANING SILKS, SATINS, COLOURED WOOLEN DRESSES, &c. — Four ounces of soft soap, four ounces of honey, the white of an egg, and a wine-glassful of gin; mix well together, and the article to be scoured with a rather hard brush thoroughly, afterwards rinse it hi cold water, leave to drain, and iron whilst quite damp. A friend informs us that she believes this receipt has never been made pub- lic ; she finds it an excellent one, hav- ing used it for a length of time, and recommended it to friends with perfect success.
43. SPONGE CAKE.— A lady, or, as the newspapers say, a " correspond- ent upon whom we can confidently rely," favours us with the following simple receipt, which, she says, gives less trouble than any other, and has never been known to fail : — Take five eggs, and half a pound of loaf-sugar sifted ; break the eggs upon the svigar, and beat all together with a steel fork for half an hour. Previously take the weight of two eggs and a-half in their shells, of flour. After you have beaten the eggs and sugar the time specified, grate in the rind of a lemon (the juice may be added at pleasure), stir in the flour, and immediately pour it into a tin lined with buttered paper, and let it be instantly put into rather a cool oven.
44. BED CLOTHES.— The perfec- tion of dress, for day or night, where warmth is the purpose, is that which confines around the body sufficient of its own warmth, while it allows escape to the exhalations of the skin. Where ' the body is allowed to bathe protract- edly in its own vapours we must expect
an unhealthy effect upon the skin. Where there is too little ventilating escape, insensible perspiration is check ed, and something analogous to fever supervenes ; foul tongue, ill taste, and lack of morning appetite betray the evil.
45. ORANGE MARMALADE.— Choose the largest Seville oranges, as they usually contain the greatest quan- tity of juice, and choose them with clear skins, as the skins form the largest part of the marmalade. Weigh the oranges, and weigh also an equal quantity of loaf-sugar. Skin the oranges, dividing the skins into quarters, and put them into a preserving-pan ; cover them well with water, and set them on the fire to boil : in the meantime prepare youi oranges ; divide them into gores, then scrape with a teaspoon all the pulp from the white skin ; or, instead of skinning the oranges, cut a hole in the orange and scoop out the pulp ; remove carefully all the pips, of which there are innumerable small ones in the Se- ville orange, which will escape observ- ation unless they are very minutely ex- amined. Have a large basin near you with some cold water in it, to throw the pips and skins into — a pint is suffi- cient for a dozen oranges. A great deal of glutinous matter adheres to them, which, when strained through a sieve, should be boiled with the other parts. When the skins have boiled till they are sufficiently tender to ad- mit of a fork being stuck into them, strain them; some of which may be boiled with the other parts ; scrape clean all the pith, or inside, from them ; lay them in folds, and cut them into thin slices of about an inch long. Clari- fy your sugar ; then throw your skins and pulp into it, stir it well, and let it boil about half an hour. If the sugar is broken into small pieces, and boiled with the fruit, it will answer the pur- pose of clarifying, but it must be well skimmed when it boils. Marmalade should be made at the end of March or the beginning of April, as Sevill* o ^nges are then in their bost state.
ECONOMY IS THE EASY CHAIR OF OLD AGE.
46. IMPRESSIONS FROM PRINTS. — The print is soaked first in a solution of potash, and then in one of tartaric acid. This produces a per- fect diffusion of crystals in bi-tartrate of potash, through the texture of the imprinted part of the paper. As this gait repels the oil, the ink-roller may now be passed over the surface, with- out transferring any of its contents to the paper, except in those parts to which the ink had been originally ap-
Slied. The ink of the print prevents tie saline matter from penetrating wherever it is present, and wherever there is no saline matter present the ink adheres ; so that many impressions may be taken, as in lithography.
47. HOOPING-COUGH.— Dissolve a scruple of salt of tartar in a quarter pint of water ; add to it ten grains of cochineal ; sweeten it with sugar. Give to an infant a fourth part of a table- spoonful four times a day ; two years old half a spoonful ; from four years a tablespoonful. Great care is required in the administration of medicines to infants. We can assure pa-tenral in- quirers that the foregoing may be de- pended upon.
FOOD IN SEASON. There is an old maxim, " A place for everything, and every thing in its place." To which we beg to add another, " A season for everything, and everything in season."
48. JANUARY.
[Those Fish, Poultry, &c., distinguished by Italics are to be had in the highest perfection ]
FISH.— Cod, crabs, eels, flounders, herrings, lobsters, oysters, perch, pike, sturgeon, porgies.
MEAT. — Beef, house-lamb, mutton, pork, veal, and doe venison.
POULTRY AND GAME. — Capons, chickens, ducks, wild -ducks, fowls, geese, partridges, uheasants, pigeons (tame), pullets, rabbits, snipes, turkey (hen), woodcocks
VEGETABLES. — Beet, sprouts, cab- oage, cardoons, carrots, celery, onion* parsnips, potatoes, turnips.
FBUIT — Alnnnde. Apple*
49. FEBRUARY.
FISH. — Cod, crabs, flounders, her* rings, oysters, perch, pike, sturgeon, porgies.
MEAT.— Beef, house-lamb, mutton, pork, veal
POULTRY AND GAME. — Capons, chickens, ducklings, fowl (wild), green geese, partridges, pheasants, pigeons, ^tarne and wild), pullets, rabbits, snipes, urkeys, woodcocks.
VEGETABLES.— Beet, cabbage, car- rots, celery, mushrooms, onions, pars- nips, potatoes, turnips.
FRUIT. — Apples, chestnuts, oranges. 50. MARCH.
FISH. — Eels, crabs, flounders, lob- sters, mackerel, oysters, perch, pike, shrimps, smelts, sturgeon, porgies.
MEAT. — Beef, house-lamb, mutton, pork, veal.
POULTRY AND GAME. — Capons, chickens, ducklings, fowls, green-geese, pigeons, rabbits, snipes, turkeys, wood- cocks.
VEGETABLES. — Beet, carrots, celery cresses, onions, parsnips, potatoes tur nip-tops.
FRUIT. — Apples, chestnuts, oranges 51. APRIL.
FISH. — Shad, cod, crabs, eels, floun- ders, halibut, herrings, lobsters, mack- erel, oysters, perch, pike, salmon, shrimps, smelts, sturgeon, trout, por- gies.
MEAT. — Beef, house-lamb, mutton, pork, veal.
POULTRY AND GAME. — Chickens, ducklings, fowls, green-geese, leverets, pigeons, pullets, rabbits, turkey-poults, wood-pigeons.
VEGETABLES. — Onions, parsnips, spinach, small salad, turnip tops, and rhubarb.
FRUIT. — Apples, nuts, oranges, pears 52. MAY.
FlSH. — Shad, cod, crabs, eels, floun- ders, halibut, herring, lobsters, mack- erel, mullet, perch, pike, salmon, shrimps, smelts, sturgeon, trout, clame.
MEAT. — Beef, grass -lamb, house- lamb, mutton, pork, veal.
POULTRY AND GAME. — Chicken*
TIME IS THE MOST PRECIOUS OF ALT, POSSESSIONS.
fowls, green geese, pigeons, pullets, rabbits.
VEGETABLES. — Artichokes, green peas, asparagus, kidney-beans, cabbage, carrots, onions, peas, potatoes, radishes, rhubarb, salad, spinach, turnips.
FRUIT. — Apples, pears. 53. JUNE.
FISH. — Cod, shad, crabs, eels, floun- ders, herrings, lobsters, mackerel, porch, pike, salmon, clains, smelts, sturgeon, trout, clams, cat-fish black-fish.
MEAT. — Beef, grass-lamb, mutton, pork, veal.
POULTRY AND GAME.— Chickens, ducklings, fowls, green-geese, pigeons, pullets, rabbits.
VEGETABLES. — Asparagus, beans, white beet, cabbage, carrots, cucum- bers, leeks, lettuce, onions, parsley, peas, potatoes, radishes, salad of all sorts, spinach, turnips.
FRUIT. — Apples, apricots, cherries, currants, gooseberries, melons, pears, strawberries.
54. JULY.
FISH. — Cod, crabs, flounders, her- rings, lobsters, mackerel, perch, pike, salmon, trout, blue-Jish, black-fish, bass, vickerel, cat-fish, eels, clams, porgies.
MEAT. — Beef, grass-lamb, mutton, veal, buck-venison.
POULTRY AND GAME. — Chickens, ducks, fowls, green-geese, leverets, pig- eons, plovers, rabbits, wild-pigeons.
VEGETABLES.— Artichokes, aspara- gus, balm, beans, carrots, cauliflowers, celery, cucumbers, herbs of all sorts, lettuces, mint, mushrooms, peas, pota- toes, radishes, salads of all sorts, spi nach, turnips, tomatoes, Carolina pota- toes.
FOR DRYING. — Mushrooms.
FOR PICKLING. — French beans, red- cabbage, cauliflowers, garlic, gherkins, onions.
FRUIT. — Apples, apricots, cherries, currants, damsons, gooseberries, mel- ons, nectarines, peaches, Pears : Cath- erine, oranges, pine-apples, plums, raspberries, strawberries. 55. AUGUST.
PlSH -Cod eels, crabs, flounders,
herrings, lobsters, mackerel, perch, pike, salmon, hlue-Jish, black-fish, week-fish, sheep's head, trout, porgies, clams.
MEAT. — Beef, grass-lamb, mutton, veal, buck-venison.
POULTRY AND GAME.— Chickens, ducks, fowls, green-geese, pigeons, plo- vers, rabbits, wild ducks, wild pigeons, red-bird, curlew.
VEGETABLES. — Artichokes, beans, white-beet, carrots, cauliflowers, cu- cumbers, pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas, po- tatoes, radishes, salad of all sorts, spi- nach, turnips, tomatoes.
FOR DRYING. — Basil, sage, thyme.
FOR PICKLING. — Red-cabbage, to- matoes, walnuts.
FRUIT. — Apples (summer pippin), cherries, currants, damsons, gooseber- ries, grapes, melons, mulberries, necta- rines, peaches, pears, plums (Green- gages), raspberries.
56. SEPTEMBER.
FISH. — Cockles, cod, crabs, eels, flounders, lobsters, oysters, perch, pike shrimps, porgies, black-fish, week-fish
MEAT. — Beef, mutton, pork, veal buck-venison.
POULTRY AND GAME. — Chickens, ducks, fowls, green-geese, partridges, pigeons, plovers, rabbits, turkeys, wild ducks, wild pigeons, wild rabbits, quail.
VEGETABLES. — Artichokes, beans, cabbages, carrots, cauliflowers, celery, cucumbers, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas, potatoes, radishes, salad of all sorts, turnips, tomatoes, Carolina pota- toes.
FRUIT. — Apples, damsons, grapes hazel-nuts, medlars, peaches, pears pine-apples, plums, quinces, strawber ries, walnuts.
57. OCTOBER.
FISH. — Cockles, cod, crabs, eels, gudgeons, halibut, lobsters, mussek oysters, perch, pike, salmon-trout shrimps, smelts, porgies.
MEAT. — Beef, mutton, pork, veal doe-venison.
POULTRY AND GAME.— Chicker*
A CHILD IS THE BRIGHEST RAT IN THE SUNSHINE OF A PARENT'S HEART. 30
ducki, fowls, green-geese, larks, par tridge-*, pheasants, pigeons, red-bird black-bird, robins, snipes, turkey, wild ducks, wi^d-pigeons, wild rsbbits, wood cocks, teal.
VEGETABLES. — Articles, cab bages, cauliflowers, celery, herbs of al sorts, onions, parsnips, peas, potatoes radishes, salad, spinach (winter), toma- toes, turnips, Carolina potatoes.
FRUIT. — Almonds, apples, black and white damsons, hazel-nuts, grapes peaches, pears, quinces, walnuts.
58. NOVEMBER.
FISH. — Cockles, cod, crabs, eels, gudgeons, halibut, lobsters, mussels, oysters, perch, pike, salmon, shrimps, smelts, porgies, flounders, rob.
MEAT. — Beef, house-lamb, mutton, pork, veal, doe-venison.
POULTRY AND GAME. — Chickens, ducks, fowls, geese, larks, partridges, pheasants, pigeons, rabbits, snipes, tur- key, wild-ducks, woodcocks, robins.
VEGETABLES. — Beets, cabbages, carrots, celery, herbs of all sorts, let- tuces, onions, parsnips, potatoes, salad, spinach, tomatoes, turnips.
FRUIT. — Almonds, apples, chest- nuts, hazel nuts, grapes, pears.
59. DECEMBER.
FISH. — Cod, crabs, eels, gudgeons, halibut, lobsters, oysters, perch, pike, salmon, shrimps, smelts, sturgeon.
MEAT. — Beef, house-lamb, mutton, pork, veal, doe-venison.
POULTRY AND GAME. — Capons, chickens, ducks, fowls, geese, guinea- fowl, hares, larks, partridges, pea-fowl, pheasants, pigeons, rabbits, snipes, tur- key, wild-ducks, woodcocks.
VEGETABLES. — Beets, cabbages, carrots, celery, herbs of all sorts, let- tuces, onions, parsnips, potatoes, salad, spinach, turnips. FRUIT.— Apples, chestnuts, hazelnuts.
60. TO SOFTEN THE SKIN, AND IMPROVE THE COMPLEX- ION — If flowers of sulphur be mixed in a little of milk, and after standing an hour or two, the milk (without disturb- ing Ihe sulphur) be rubbed into the *!<;n ifc will keep it fMt, wit] make the
complexion clear. It is to be used be- fore washing. A lady of our acquaint- ance, being exceedingly anxious about her complexion, adopted the above suggestion. In about a fortnight she wrote to us to say that the mixture be- came so disagreeable after it had been made a few days, that she could not use it. We should have wondered if she could — the milk became putrid ! A little of the mixture should have been prepared over night with evening milk, and used the next morning, but not afterwai'ds. About a wineglassful made for each occasion would suffice.
61. HINTS ABOUT MAKING PRESERVES. — It is not generally known, that boiling fruit a long time, and skimming it well, without the sugar, and without a cover to the preserving1- pan, is a very economical and excellent way — economical, because the bulk of the scum rises from the fruit, and not >om the sugar, if the latter is good ; and boiling it without a cover, allows :he evaporation of all the watery par- ;icles therefrom ; the preserves keep irm, and weH flavoured. The propor- ;ions are, three-quarters of a pound of sugar to a pound of fruit. Jam made in ;his way, of currants, strawberries, rasp- >erries, or gooseberries, is excellent.
Gvi. LEMON RICE. —Boil sufficient rice in milk, with white sugar to taste, ill it is soft ; put it into a pint basin >r an earthenware blancmange mould, and leave it till cold. Peel a lemon ery thick, cut the peel into shreds ibout half or three-quarters of an inch n length, put them into a little water, xril them up, and throw the water nvaj lest ifc should be bitter, then pour ibout a tea-cup full of fresh water upon them ; squeeze and strain the juice of the lemon, add it, with white ugar, to the water and shreds, and let t stew gently at the fire for two hours. When cold it will be a syrup . ) Having urned out the jellied rice into a cut- lass dish, or one of common delf, our the syrup gradually over the rice, aking care the little shreds of the pe«l re equally distributed over the whoja.
40
WILFIL WASTE MAKES WOEEUL WANT.
63. MOUTH GLUE.— A very useful preparation is sold by many of the law stationers under this title ; it is nerely a thin cake of soluble glue (four inches by one and a half), which, when moist- ened with the tongue, furnishes a ready means of fastening papers, &c , together. It is made by dissolving one pound of fine glue, or gelatine, in water, and adding half a pound of brown sugar, boiling the whole until it is sufficiently thick to become solid on cooling ; it is then poured into moulds, or on a slab slightly greased, and cut into the re- quired shape when cool. (See 66.)
64. SODA WATER POWDERS. — A pleasant, cooling, summer drink. The blue paper contains carbonate of soda, thirty grains ; the white paper tartaric acid, twenty-five grains.
Directions. — Dissolve the contents of the blue paper in half a tumbler of water, stir in the other powder, and drink during effervescence.
Soda powders furnish a saline bever- age, which is very slightly laxative, and wrell calculated to allay the thirst in hot weather.
One pound of carbonate of soda, and thirteen ounces and a half of tartaric acid, supply the materials for 256 pow- ders of each sort.
65. METHOD OF PRESERVING MACKEREL, SO THAT IT WILL KEEP AND BE EXCELLENT FOR MONTHS.— Mackerel, being at cer- tain times exceedingly plentiful (espe- cially to those who live near the coast), eo much so indeed as to become almost a drug &t such seasons, may be pre served to make an excellent and well- flavoured dish, weeks or months after the season is past, by the following means: Having chosen fine fish, cleaned them perfectly, and either boiled them or lightly fried them in oil, the fish should be divided, and the bones, heads, and skins being removed, they should then be well rubbed over with the following seasoning: For every dozen good-sized fish, it will be requi- site to use three table -spocnfuls of salt ''heaped) one mnce and ft half of com-
mon black pepper, six or eight cloves, and a little mace, finely powdered, and as r:ueh nutmeg, grated, as the oper- ator chooses to afford, not, however exceeding one nutmeg. Let the whole surface be well covered with the sea- soning; then lay the fish in layers, packed into a stone jar (not a glazed one) ; cover the whole with pretty good vinegar, and, if it be intended to be long kept, pour salad oil or melted suet over the top. N. B. — The glazing on earthen jars is made from lead or arsenic, from which vinegar draws forth poison. (See 2.)
66. LIQUID GLUE.— Dissolve one ounce ^ borax in a pint of boiling wa- ter; adi two ounces of shellac, and boil in a covered vessel until the lac is dissolved. This forms a very useful and cheap cement ; it answers well for pasting labels on tin, and withstands damp much better than the common glue. The liquid glue made by dissolv- ing shellac in naptha is dearer, soon dries up, and has an unpleasant smell (See 63.)
67. ROSE LIP SALVE.— No. 1. Oil of almonds, three ounces ; alkanet, half an ounce. Let them stand to- gether in a warm place until the oil is coloured, then strain. Melt one ounce and a half of white-wax, and half an ounce of spermaceti with the oil, stir till it begins to thicken, and add twelve drops of otto of roses. No. 2. White wax, one ounce ; almond oil, two ounces ; alkanet, one drachm. Digest in a warm place till sufficiently colour- ed, strain, and stir in six drops of otto of roses.
68. WALKING.— To walk grace- fully, the body must be erect, but not stiff, and the head held up in such a posture that the eyes are directed for- ward. The tendency of untaught walk- ers is to look towards the ground near the feet ; and some persons appear al- ways as if admiring their shoe-ties. The eyes should not thus be cast downward, neither should the chest bend forward to throw out the back, making what Are termed round shoulders; on the
WHAT IS DONE WELL ENOUGH, iS DONE QUICK ENOUGH.
4J
contrary, the whole person must hold Itself up, as if not afraid to look the world in the face, and the chestf by all means be allowed to expand. At the game time, everything like strutting or pomposity must be carefully avoid- ed. An easy, firm, and erect posture, are alone desirable. In walking, it is necessary to bear in mind that the locomotion is to be performed entirely by the legs. Awkward persons rock from side to side, helping forward each leg alternately by advancing the haunches. This is not only ungrace- ful, but fatiguing. Let the legs alone advance, bearing up the body.
69. LEMON AND KALI, OR SHERBET.— Large quantities of this wholesome and refreshing preparation are manufactured and consumed every summer ; it is sold in bottles, and also as a beverage, made by dissolving a large tea-spoonful in a tumbler two- thirds filled with water. Ground white sugar, half a pound; tartaric acid, car- bonate of soda, of each a quarter of a pound ; essence of lemon, forty drops. All the powders should be well dried ; add the essence to the sugar, then the other powders; stir all together, and mix by passing twice through a hair sieve. Must be kept in tightly-corked bottles, into which a damp spoon must not be inserted. All the materials may be obtained at a wholesale druggist's. The sugar must be ground, as, if mere- ly powdered, the coarser parts remain undissolved.
70. WATERPROOFING FOR BOOTS AND SHOES.— Linseed oil, one pint ; oil of turpentine, or cam- phine, a quarter of a pint ; yellow wax, a quarter of a pound ; Burgundy pitch, a quarter of a pound. To be melted together with a gentle heat, and when required for use, to be warmed and well rubbed into the leather before a fire, or in the hot sun. Should be poured, when melted, into small galli- pots or tin boxes, for sale.
71. MY WIFE'S LITTLE TEA
PARTIES. My wife is celebrated for her little
tea parties ; not tea parties alone — but dinner parties, pic nic parties, music parties, supper parties — in fact, she is the life and soul of ALL PARTIES, which is more than any leading politician of the day can boast. But her great forte is her little tea parties — praised and enjoyed by everybody. A constant visitor at these little parties is Mrs. Hitchings (spoken of elsewhere, 271J\ and she remarks that she " never knew any one who understood the /tart of bringing so many Aelegauces together ' as my wife. Nobody makes tea like her, and how she makes it she will im- part at a future time. But for her lit- tle " nick-nacks," as she calls them, which give a variety and a charm to the tea table, without trenching too deeply upon our own pocket, she has been kind enough to give a few re- ceipts upon the present occasion.
72. NICE PLUM CAKE. — One pound of flour, quarter of a pound of butter, quarter of a pound of sugar, quarter of a pound of currants, three eggs, half a pint of milk, and a small tea-spoonful of carbonate of suda. The above is excellent. The cakes are always baked in a common earthen flower-pot saucer, which is a very good plan.
73. GINGERBREAD SNAPS. — One pound of flour, half a pound of treacle, half a pound of sugar, quarter of a pound of butter, half an ounce of best prepared ginger, sixteen drops of essence of lemon, potash the size of a nut, dissolved in a table-spoonful of hot water. This has been used in my wife's family for thirty years.
74. DROP CAKES.— One pint of flour, half a pound of butter, quarter of a pound of pounded lump sugar half a nutmeg grated, a handful of cur- rants, two eggs, and a large pinch of carbonate of soda, or volatile salta To be baked in a slack oven for ten minutes or a quarter of an hour. The above quantity will make about thirty cakes. The cakes are excellent.
75. A VERY EXCELLENT AND CHEAF
CAKE.— Two pounds and a half of flour, three quarters of a pound of w»
EVERY ONE BASTETH THE FAT HOG. WHILE TUB LEAN ONE BUllXETII.
gar, three-quarters of a pound of but- ter, half a pound of currants, or quarter of a pound of raisins, quarter of a pound of orange peel, two ounces of carraway seeds, half an ounce of ground cinna- mon, or ginger, four tea- spoonfuls of carbonate of soda ; mixed well, with rather better than a pint of new milk. The butter must be well melted previ- ous to being mixed with the ingredients.
76. "JERSEY WONDERS.'' — The cddity of these "wonders" consists solely in the manner of cooking, and the shape consequent. Take two pounds of flour, six ounces of butter, six ounces of white sugar, a little nut- meg, ground ginger, and lemon peel ; beat eight eggs, and knead them all well together ; a taste of brandy will be an improvement. Roll them about the thickness of your w7rist ; cut oft' a small slice, and roll it into an oval, about four inches long and three inches Tvide, not too thin; cut twTo slits in it, but not through either end ; there will then be three bands. Pass the left one through the aperture, to the right, and throw it into a brass or bell-metal skillet of BOILING lard, or beef or mut- ton dripping. You may cook three or four at a time. In about two minutes turn them with a fork, and you will find them browned, and swollen or risen in two or three minutes more. Remove them from the pan to a dish, when they will dry arid cool.
77. MUFFINS. — Add a pint and a naif of good ale yeast (from pale malt, if possible) to a bushel of the very best white flour ; let the yeast lie all night in water, then pour off the water quite clear ; make two gallons of water just milk warm, and mix your water, yeast, and two ounces of salt well together for about a quarter of an hour. Strain the whole, and mix up your dough as light as possible, letting it lie in the trough an hour, to rise ; next roll it with your hand, pulling it into little pieces about the size of a large walnut. These must be rolled out thin with a rolling-pin, in a good deal of flour, and If covered immediately with a piece of
flannel, they will rise to a proper thick- ness; but if too large or Hiuall, dough must be added accordingly, or taken away; meanwhile, the dough must be also covered with flannel. Next begin baking ; and when laid on the iron watch carefully, and when one (side changes colour, turn the other, taking care that they do not burn or become discoloured. Be careful also that the iron does not get too hot. In order to bake muffins properly, you ought to have a place built as if a copper wras to be set ; but instead of copper, a piece of iron must be put over the top, fixed in form like the bottom of an iron pot, underneath which a coal fire is kindled when required. Toast the muffins crisp on b':th sides with a fork; pull them 0|- it with your hand, and they will be like a honeycomb ; lay in as much but- ter as you intend, then clap them to- gether, and set by the fire ; turn them once, that both sides may be buttered alike. When quite done, cut them across with a knife ; but if you use a knife either to spread or divide them, they will be as heavy as lead. Some kind of flour will soak up more water than another; when this occurs, add water; or if too moist, add flour: for the dough must be as light as possible.
78. DIAMOND CEMENT.— Soak isinglass in water^till it is soft, then dissolve it in the smallest possible quan- tity of proof spirit, by the aid of a gentle heat; in two ounces of this mixture dissolve ten grains of ammoniacum, and whilst still liquid, add half a drachm of mastic dissolved in three drachms of rectified spirit ; stir well together, and put into small bottles for sale. (See 139.)
Directions for use. — Liquify the ce- ment by standing the bottle in hot wa- ter, and use it directly. The cement improves the oftener the bottle is thus warmed, and resists the action of water and moisture perfectly.
79. GINGER-BEER,— The follow- ing recipe for making a very superioi ginger-beer is taken from the cele- brated treatise of Dr. Pereira, on diet The honey gives it a peculiar softness
EVERY MAN IS THE ARCHITECT OP HIS OWN FORTUNE.
43
and from not being fermented with yeast, it is less violent iu its action when opened, but requires to be kept a longer time than usual before use. White sugar, five pounds; lemon-juice, one quarter of a pint ; honey, one quarter of a pound ; ginger, bruised, live ounces ; water, four gallons and a half. Boil the ginger iu three quarts of the water for half an hour, then add the sugar, lemon-juice, and honey, with the remainder of the water, and strain through a cloth ; when cold, add a quarter of the white of an egg, and a small tea-spoonful of essence of lemon; let the whole stand four days, and bot- tle ; this will keep many months. This quantity will make 100 bottles. 80. PHOSPHORUS PAST."
DESTROYING RATS AND MiUE.
— Melt one pound of lard with a very gentle heat in a bottle or glass flask plunged into warm water ; then add half an ounce of phosphorus, and one pint of proof spirit; cork the bottle securely, and as it cools shake it fre- quently, so as to mix the phosphorus uniformly ; when cold pour off the spirit (which may be preserved for the same purpose), and thicken the mix- ture with flour. Small portions of this mixture may be placed neur the rat holes, and being luminous in the dark, it attracts them, is eaten greedily, and is certainly fatal. N. B. — There is no danger of fire from its use.
81. INKS. — There are many reci- pes published for making- ink ; the fol- lowing is as useful and economical a mode of producing good ink as any of them : —
82. DR. URE'S!NK. — For twelve gal- lons of ink take twelve pounds of bruised galls, five pounds of gum, five pounds of green sulphate of iron, and twelve gallons of rain water. Boil the galls with nine gallons of the water for three hours, adding fresh water to sup- ply that lost in vapour ; let the decoc- tion settle, and draw off the cl^ar liquor. Add to it the gum previously dissolved in one and a-half gallons of
rately in one and a half- gallons of water, and mix the whole.
84. INK POWDER. — Is formed of the dry ingredients for ink, powdered and mixed. Powdered galls, two
pounds pound
powdered green vitriol, one powdered gum, eight ounces.
This should be put up into two ounce packets, each of which will make one pint of ink.
84. RED WRITING INK. — Best ground Brazil wood, four ounces
diluted acetic half an ounce.
acid, one pint; alum, Boil them slowly in an
enamelled vessel for one hour ; strain, and add an ounce of gum.
85. MARKING-INK WITHOUT PRE- PARATION.— There are several recipes for this ink, but the following of Mr. Redwood is rapidly superseding all the others : Dissolve, separately, one ounce of nitrate of silver, and one and a-half ounces of sub-carbonate soda (best washing soda) in distilled or rain wa- ter. Mix the solutions, and collect and wash the precipitate in a filter ; whilst still moist rub it up in a marble or wedge-wood mortar with three drachms of tartaric acid ; add two ounces of dis- tilled water, mix six drachms of white sugar, and ten drachms of powdered gum arable, half an ounce of archil and water to make up six ounces in measure.
86. INK FOR ZINC GARDEN LA- BELS.— Verdigris, one ounce ; sal am- moniac, one ounce; lamp black, half an ounce ; water, half a pint. Mix in an earthenware mortar, without using a metal spatula. Should be put up in small (one ounce) bottles for sale.
Directions. — To be shaken before use, and used with a clean quill pen, on bright, freshly-cleaned zinc.
Note. — Another kind of ink for zinc is also used, made of chloride of plati mini, five grains, dissolved in one ounce of distilled or rain water ; but £he first, which is much less expensive, answers perfectly, if used as directed, on clean, bright zinc
87. BRUNSWICK BLACK FOR VARNISHING GRATES.— Melt four
water; dissolve the green vitri* I sepv | pounds of common asphaltum, and add
WHEfl FORTUNE SMILES SHE OFTEN DESIGNS THE MOST MISCHIEF.
two pints of linseed oil and one gallon of oil of turpentine. This is usually put up in stoneware bottles for sale, and is used with a paint brush. If too thick, more turpentine may be add 3d.
88. BANBURY CAKES.— Rollout the paste about half an inch thick, and cut it into pieces, then roll again till each piece becomes twice the size ; put some Baribury meat in the middle of one side, fold the other over it, and pinch it up into a somewhat oval shape, flatten it with your hand at the top, letting the seam be quite at the bottom, rub the tops over with the white of an egg, laid on with a brush, and dust loaf-sugar over them. Bake in a mode- rate oven. The meat for this cake is made thus : — Beat up a quarter of a pound of butter until it becomes in the state of cream, then mix with it half a pound of candied orange and lemon peel, cut fine, one pound of cur- rants, quarter of an ounce of ground cinnamon, and a quarter of an ounce of allspice ; mix all well together, and keep in a jar till wanted for use.
89. RED CURRANT JELLY.— With three parts of fine, ripe, red cur- rants, mix one of white currants ; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely ; then turn them into a fine hair sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin, or a jelly-bag; weigh it, and then boil it fast for a quarter of an hour ; add for each -pound, eight ounces of sugar, coarsely powdered ; stir this to it, off the fire, until it is dissolved ; give the jelly eight minutes more of quick boil-
and of raspberries, with the same pro- portion of sugar and degree of boiling as mentioned in the foregoing receipt. 90. INDICATIONS OF WHOLE SOME MUSHROOMS.— Whenever a fungus is pleasant in flavour and odour it may be considered whole- some if, on the contrary, it have an offensive smell, a bitter, astringent, or styptic taste, or even if it leave an un- pleasant flavour in the mouth, it should not be considered fit for food. The colour, figure, and texture of these vegetables do not aflord any characters on which we can safely rely; yet it may be remarked that in colour the pure yellow, gold colour, bluish pale dark or lustre brown, wine red, or the violet, belong to many that are escu-
lent ;
ellow
bright or blood-rod, and the greenish, belong to few but the poisonous. The safe kinds have most frequently a com- pact, brittle texture ; the flesh is white ; they grow more readily in open places, such as dry pastures and waste lands, than in places humid or shaded by wood. In general, those should be suspected which grow in caverns and subterra- nean passages, on animal matter under- going putrefaction, as well as those whose flesh is soft or watery.
91. GUM ARABIC STARCH.— Get two ounces of fine white gum arabic, and pound it to powder. Next put it into a pitcher, and pour on it a pint or more of boiling water (accord- ing to the degree of strength you de- sire), and then having covered it, let it set all night. In the morning, pour it carefully from the dregs into a clean bottle, cork it, and keep it for use. A
ing, and pour it out. It will be firm, I tablespoouful of gum water stirred into
and of excellent colour and flavour. Be sure to clear off the scum as it rises, both before and after the sugar is
put n, clear.
or the preserve will not be Juice of red currants, three
pounds; juice of white currants, one pound : fifteen minutes. Sugar, two pounds : eight minutes. An excellent jelly may be made with equal parts of
a pint of starch that has been made in the usual manner, will give to lawns (either white or printed) a look of new- ness to which nothing else can resfoiv them after washing. It is also good (much diluted) for thin white muslin and bobbinet.
92. SEIDLITZ POWDERS.— Seidlitz powders are usually put up iu the juice of red and of white currant* [two papers. The larger blue paper con.
THEY MUST HUNGER IN FROST WHO WILL NOT WORK IN HEAT.
45
tains tartarized soda ^also called Ro- chelle salt) two drachma, and carbonate of soda two scruples ; in practice it will bo found more convenient to inix the two materials in larger quantity by passing them twice through a sieve, and then divide the mixture either by weight or measure, than to make each powder separately.
Directions for use. — Dissolve the contents of blue paper in half a tumbler of cold water, stir in the other powder, and drink during effervescence.
MY WIFE'S LITTLE SUPPERS.
93. MEAT CAKES. — Take any cold meat, game, or poultry (if under-done, all the better), mince it fine, with a little fat bacon or ham, or an anchovy ; season it with a little pepper and salt ; mix well, and make it into small cakes three inches long, half as wide, and half an inch thick : fry these a light brown, and serve them with good gravy, or put it into a mould, and boil or bake it. N. B. Bread - crumbs, hard yolks of eggs, onions, sweet herbs, savoury spices, zest, or curry-powder, or any of the forcemeats.
94. OVSTER PATTIES. — Roll out puff paste a quarter of an inch thick, cut it into squares with a knife, sheet eight or ten patty pans, put upon each a bit of bread the size of half a walnut; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom paste, and put on the top, pare them round to the pan, and notch them about a dozen times with the back of the knife, rub them lightly with yolk of egg, bake them in a hot oven about a quarter of an hour: when done, take a thin slice off the top, then with a Email knife, or spoon, take out the bread and th* inside paste, leaving the outside quite entire ; then parboil two dozen of large oysters, strain them from their liquor, -?vash, beard, and cut them into four, put them into a stew-pan with an ounce of butter rolled in flour, half a gill of good cream, a little grated lemon-peel, the oyster liquor, free from sediment, reduce'd by boiling to one-
half, some cayenne pepper, salt, and a tea-spoonful of lemon-juice : stir it ove* a fire five minutes, and fill the patties (See 11.)
95. LOBSTER PATTIES. — Prepare the patties as in the last receipt. Take a hen lobster already boiled — pick the meat from the tail and claws, and chop it fine ; put it into a stew-pan with a lit* tie of the inside spawn pounded in a mor • tar till quite smooth, an ounce of fresh butter, half a gill of cream, and half a gill of veal consomme, cayenne pep- per, and salt, a tea-spoonful of essence of anchovy, the same of lemon-juice, and a table- spoonful of flour and water : stew it five minutes. (Sec 8.)
96. EGG AND HAM PATTIES. — Cut a slice of bread two inches thick, fronc the most solid part of a stale quartern loaf; have ready a tin round cutter two inches diameter, cut out four or five pieces, then take a cutter two sizes smaller, press it nearly through the larger pieces, then remove with a small knife the bread from the inner circle; have ready a large stew-pan full of boiling lard; fry them of a light brown colour, drain them dry with a clean cloth, and set them by till wanted: then take half a pound of lean ham, mince it small, add to it a gill of good brown sauce ; stir it over the fire a few minutes, and put a small quantity of cayenne pepper and lemon juice: fill the shapes with the mixture, and lay a poached egg upon each.
97. VEAL AND HAM PATTIES. — Chop about six ounces of ready-dressed lean veal, and three ounces of ham very small, put it into a stew-pan with an ounce of butter rolled in flour, half a gill of cream, half a gill of veal stock, a little grated nutmeg and lemon-peel, some cayenne pepper and salt, a spoon ful of essence of ham, and lemon-juico, and stir it over the fire some time, tak- ing care it does not burn.
98. PUFF PASTE. — To a pound and a quarter of sifted flour rub gently in with the hand half a pound of fresh but- ter; mix up with half a pint of spring water ; knead it well, and set it by fo*
46
HE WHO SERVES WELL. NEED NOT BE AFRAID TO ASK HIS WAGES.
a quarter of an hour ; then roll it out thiu, lay on it in small pieces three- quarters of a pound more of butter, throw on it a little flour, double it up in folds, and roll it out thin three times, and set it by for about an hour in a cold vlace. Or, if a more substantial and savoury paste is desired, use the fol- lowing:—
99. PASTE FOR MEAT OR SAVOURY PIES.— Sift two pounds of fine flour to one and a-halfof good salt butter, break it into small pieces, and wash it well in cold water; rub gently together the butter and flour, and mix it up with the yolks of three eggs, beat together with a spoon, and nearly a pint of spring water ; roll it out, and double it in folds three times, and it is ready.
100. CHICKEN AND HAM PATTIES. — Use the white meat from the breast of the chickens or fowls, and proceed as for veal and ham patties.
101. — PRIME BEEF SAUSAGES. — Take a p^ound of lean beef, and half a pound ot suet, clean from the skin, — chop it fine as for mince collop, then beat it well with a roller, or in a mar- ble mortar, till it is all well mixed and will stick together — season highly with zest, if you have it, and salt, or any mixed spices you please, — make it into flat round cakes, about an inch thick, and shaped with a cup or saucer, and fry them a light brown. They should be served up on boiled rice, as for curry; if for company, you may do them with eggs and bread crumbs ; but they a're quite as good without. Or they may be rolled in puff or pie paste, and baked. (See 98 and 99.)
102. POTATO PUFFS. — Take cold roast meat, either beef or mutton, or veal and ham, clear it from the gristle, cut it small, and season either with zest or pepper and salt, and cut pickles — boil and mash some potatoes, and make them into a paste with one or two eggs, roll it out, with a dust of flour, cut it round with a saucer, put some of your seasoned meat on one half, and fold it over like a puff; pinck or nick »t neatly round, and fry it a light
brown. This is the most elegant method of preparing meat tLat has been dressed before.
103. FRIED EGGS AND MINCED HAM OR BACON. — Choose some very fine bacon streaked with a good deal of lean ; cut this into very thin slices, and afterwards into small square pieces ; throw them into a stew-pan, and set it over a gentle fire, that they may lose some of their fat. When as much as will freely come is thus melted from them, lay them on a warm dish. Put into a stew-pan a ladleful of melted bacon or lard ; set it on a stove ; put in about a dozen of the small pieces of bacon, then stoop the stew-pan and break in an egg. Manage this care- fully, and the egg will presently be done. It will be very round, and the little dice of bacon will stick to it all over, so that it will make a very pretty appearance. Take care the yolks do not harden ; when the egg is thus done, lay it carefully in a warm dish, and do the others.
104. FISH CAKE.— Take the meat from the bones of any kind of cold fish, which latter put with the head and fins into a stew-pan with a pint of water, a little salt, pepper, an onion, and a fag- got of sweet herbs to stew for gravy. Mince the meat, and mix it well with crumbs of bread and cold potatoes, equal parts, a little parsley and season- ing. Make into a cake with the white of an egg, or a little butter or milk ; ;gg it over, and cover with bread srumbs, then fry a light brown. Pour ;he gravy over, and stew gently for fif- ;een minutes, stirring it carefully twice or thrice. Serve hot, and garnish with slices of lemon, or parsley.
105. — MARBLED GOOSE. — The fol- owing, though scarcely pertaining to ' My Wife's Little Suppers," is too de- icious a relish to be overlooked. It is suitable for larger supper parties, or as
stock dish for families where visitors are frequent. It is also excellent for breakfast, or for pic-nics : — Take a fine mellow ox-tongue out of pickle, cut off the root and horny part at the tip, w'p*
BUSYBODIES NEVER HAVE ANYTHING TO DO.
dry, and boil till it Is quite tender; then peel it, cut a deep slit in its whole length, and lay a fair proportion of the following mixture within it : — Mace, half an ounce ; nutmeg, half an ounce ; cloves, half an ounce ; salt, two table- Bpoonfuls ; and twelve Spanish olives. The olives should be stoned, and all the ingredients well pounded and mixed together. Next take a barn-door fowl, and a good large goose, and bone them. Lay the tongue inside the fowl, rub the latter outside with the season- ing, and having ready some slices of ham divested of the rind, wrap them tightly round the fowl ; put these in- side the goose, with the remainder of the^seasoning, sew it up, and make all secure and natural shape with a piece of new linen and tape. Put it in an earthen pan or jar just large enough to hold it, with plenty of clarified butter, and bake it two hours and a-half in a slow oven ; then take it out, and when cold take out the goose and set it in a sieve ; take off the butter and hard fat, which put by the fire to melt, add- ing, if required, more clarified butter. Wash and wipe out the pan, put the bird again into it, and take care that it is well covered with the warm butter ; then tie the jar down with bladder and leather. It will keep thus for a long time. When wanted for the table, the jar should be placed in a tub of hot water so as melt the butter ; the goose then can be taken out, the cloth taken oft' it, and sent to table cold.
106. OYSTER PIE.— The following directions may be safely relied upon. Take a large dish, butter it, and spread a rich paste over the sides and round the edge, but not at the bottom. The oysters should be fresh, and as large and fine as possible. Drain off part of the liquor from the oysters. Put them into a pan, and season them with pep- per, salt and spice. Stir them well with the seasoning. Have ready the yolks of eggs, chopped fine, and the grated bread. Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it.
Strew over them the chopped egg and grated bread. Roll out the lid of the pie, and put it on, crimping the edges handsomely. Take a small sheet of paste, cut it into a square, and roll it up. Cut it with a sharp knife into the form. of a double tulip. Make a slit in the centre of the upper crust, and stick the tulip in it. Cut out eight large leaves of paste, and lay them on the lid. Bake the pie in a quick oven.
107. SALAD. — This is a point of pro- ficiency which it is easy to attain with care. The main point is, to incorporate the several articles required for the sauce, and to serve up at table as fresh as possible. The herbs should be " morning gathered," and they will be much refreshed by laying an hour or two in spring water. Careful picking, and washing, and drying in a cloth, in the kitchen, are also very important, and the due proportion of each herb requires attention. The sauce may be thus prepared: — Boil two eggs for ten or twelve minutes, and then pat them in cold water for a few minutes, so that the yolks may become quite cold and hard. Rub them through a coarse sieve with a wooden spoon, and mix them with a tablespoonful of water or cream and then add two tablespoonfuls of fine flask oil or melted butter; mix, and add by degrees a teaspoonful of salt, and the same quantity of mustard ; mix till smooth, when incorporate with the other ingredients about three table- spoonfuls of vinegar ; then pour this sauce down the side of the salad-bowl, but do not stir up the salad till wanted to be eaten. Garnish the top of the salad with the white of the eggs, cut in slices ; or these may be arranged in - such manner as to be ornamental on the table. Some persons may fancy they are able to prepare a salad with- out previous instruction; but like every- thing else, a little knowledge in this case may not be thrown away.
308. USE OF FRUIT.— Instead of standing in any fear of a generous con- sumption of ripe fruits, we regard them as positively conducive to health. Th*
48
THINK OF EASE, BUT WORK ON.
very maladies commonly assumed to have their origin in the free use of apples, peaches, cherries, melons, and wild berries, have been quite as preva- lent, if not equally destructive, in seasons of scarcity. There are so many erroneous notions entertained of the bad effects of fruits, that it is quite time a counteracting impression should be promulgated, having its foundation in common sense, and based on the com- mon observation of the intelligent. We have no patience in reading the endless rules to be observed in this particular department of physical com- fort. No one, we imagine, ever lived longer or freer from the paroxysms of disease, hy discarding the delicious fruits of the land in which he finds a home. On the contrary, they are necessary to the preservation of health, and are therefore caused to make their appearance at the very time when the condition of the body, operated upon by the deteriorating causes not always understood, requires their grateful, renovating influence.
109. DAUGHTERS. — Mothers, who wish not only to discharge well their own duties in the domestic circle, but to train up their daughters at a later day to make happy and comforta- ble firesides for their families, should watch well, and guard well, the notions wii.ch they imbibe and with which they grow up. There will be so many persons ready to fill their young heads with false and vain fancies, and there is BO much always afloat in society oppos- ed to duty and common sense, that if mothers do not watch well, they may contract ideas very fatal to their future happiness and usefulness, and hold them till they grow into habits of thought or feeling. A wise mother will have her eyes open, and be ready for every case. A few words of common, downright, respectable, practical sense, timely lit- tered by her, may be enough to coun- teract some foolish idea or belief put into her daughter's head by others, whilst, if it be left unchecked, it may take such possession of the mind that il
cannot later be corrected. One main falsity abroad in this age is the notion, that women, unless compelled to it by absolute poverty, are out of place when engaged in domestic affairs. Now mothers should have n care lest theii daughters get hold of this conviction as regards tnemselves — there is danger of it ; the fashion of the day endangers it, and the care that an affectionate family ;ake to keep a girl, during the time of icr education, free from other occupa- :ions than those of her tasks or her re reations, also endangers it. It is possi ale that affection may err in pushing this care too far; for as education means a fitting for life, and as a wo- man's life is much connected with do- mestic and family a flairs, or ought to be so, if the indulgent consideration of parents abstains from all demands upon the young pupil of the school not con- nected with her books or her play, will she not naturally infer that the matters with which she is never asked to con- cern herself are, in fact, no concern to tier, and that any attention she ever may bestow on them is not a matter of simple duty, but of grace, or concession, or stooping, on her part ? Let mothers avoid such danger. If they would do so, they must bring up their daughters from the first with the idea that in this world it is required to give as well as to receive, to minister as well as to eu joy ; that every person is bound to be useful, practically, literally useful, in his own sphere, and that a woman's first sphere is the house, and its concerns and demands. Once really imbued with this belief, and taught to see how much the happiness of woman herself, as well as her family, depends on this part of her discharge of duty, and a young girl will usually be anxious to learn all that her mother is disposed to teach, and will be proud and happy to aid in any domestic occupations assigned to her which need never be made so heavy a» to interfere with the peculiar duties of her age, or its peculiar delights. If a mother wishes to see her daughter be- come a good, happy, and rational \v&
RICHES ARE BUT THE BAGGAGE OF FORTUNE.
man, never let her admit of contempt for domestic occupations, or even suffer them to be deemed secondary. They may be varied in character by station, but they can never be secondary to a woman.
HO. SERVANTS.— There are fre- quont complaints that, in these days servants are bad, and apprentices are bad, and dependants and aiding hands generally are bad. It may be so. But if it is so , what is the inference ? In the working of the machine of society, class moves pretty much with class; that is, one class moves pretty much with its equals in the community (equals so far as social station is con- cerned), and apart from other classes, as much those below as those above itself; but there is one grand exception to this general rule, and that is, in the case of domestic servants. The same holds, though in less degree, with ap- prentices and assistant hands ; and in less degree only, because, in this last case, the difference of grade is slighter. Domestic servants and assistants in business and trade, come most closely and continually into contact with their employers ;• they are about them from morning to night, see them in every phase of character, in every style of humour, in every act of life. How in- fluence will descend ! Conscientiousness is spread, not only by precept but by example, and, so to speak, by contagion it is spread more widely. Kindness is communicated in the same way. Virtue of every kind acts like an electric shock. Those in contact with its practice rs re- ceive the communication of it. The same with qualities and tempers that do no honour to our nature. If servants come to you bad, you may at least im- prove them; possibly almost change their nature. Hei*e follows, then, a recipe to that effect: — Recipe for ob- taining good servants. — Let them ob- serve in your conduct to others just the qualities and virtues that you would deaire they should possess and practice as respects you. Be uniformly kind and gentle. If you reprove, do so
with reason and with temper. Be re- spectable, and you will be respected by him. Be kind and you will meet kind ness from them. Consider their inter ests, and they will consider yours. A friend in a servant is no contemptible thing. Be to every servant a friend; and heartless, indeed, will be the ser- vant who does not warm in love to you.
111. How TO MAKE GOOD BUT- TER.— Milk should never be set for butter in a dark, damp cellar — as in the case with butter makers in this section — as the cream is thereby moulded be- fore it has had time to rise, which gives the butter a mouldy taste.
The milk is allowed to stand too long before being skimmed, which gives it a cheesy taste.
The cream is kept too long before it is churned, after it is skimmed, which gives it the taste of the other two ; and also a sour taste.
The butter should never be washed in water, because it takes away that beautiful aroma so essential in good butter.
It should never be taken in a per- son's warm hands, as the heat melts a certain portion of the globules, which gives it an oily taste, and makes it be- come rancid very soon.
The milk should be set in good clean tin or earthen pans, in a dry, open, airy and shady place, above ground, if pos- sible, although a cellar may be so built, and ventilated, as to answer the pur- pose. It should never be set over twenty-four hours in warm weather; and for a dairy of three cows or over, the cream should be churned every morning, and never be kept over forty eight hours, in warm weather ; in cold weather it may be kept longer. It should alwaya be about the same heat that the milk is when drawn from tho cow, and churned steadily, and I have never known it to fail of coming readily, (we use a cylinder churn ;) it is then taken from the chum with a wooden butter ladle, into a wooden tray, which has been well scalded and cooled in
50
WHO LOOKS NOT BEFORE FINDS H1MSKLF BEHIND.
pure cold water ; the ealt is then work- ed in to suit the taste, which is easily done with a little practice, and the butter-milk well worked out ; it is then set away in a cool place for about twenty-four hours, when it is well worked over again, as long as milk or pickle can be worked out. Butter made in this way, and put in stone pots, and kept from 'the air, will keep for along time.
112 BLACK CURRANT JELLY. — To each pound of picked fruit, allow one gill of water ; set them on the fire in the preserving-pan to scald, but do not let them boil; bruise them well with a silver fork, or wooden beater, — take them oif and squeeze them through a hair sieve ; and to every pint of juice allow a pound of loaf or raw sugar; boil it ten minutes.
113. BREAD (CHEAP AND EX- CELLENT KIND).— Simmer slowly, over a gentle fire, a pound of rice in three quarts of water, till the rice has become perfectly soft, and the water has either evaporated or imbibed by the rice: let it become cool, but not cold, and mix it completely with four pounds of flour ; add to it some salt, and about four tablespoonfuls of yeast. Knead it very thoroughly, for on this depends whether 0r not your good materials produce a superior article. Next let it rise well before the fire, make it up into loaves with a little of the flour — which, for that purpose, you must reserve from your four pounds — and bake it rather long. , This is an exceedingly good and cheap bread.
114 ECONOMICAL AND NOURISH- ING BREAD. — Suffer the miller to re- move from the flour only the coarse flake bran. Of this bran boil five or six pounds in four and a-half gallons of water; when the goodness is extracted from the bran, during which time the liquor will waste one-half or three-quar- ters of a gallon, strain it and let it cool. When it has cooled down to the temper- ature of new milk, mix it with fifty-six pounds of flour, and as much salt and yeast as would be used for other bread ;
knead it exceedingly well ; let it rise before the fire, and bake it in email loaves: small loaves are preferable to large ones, because they take the heat more equally. There are two advan tages in making bread with bran water instead of plain water ; the one being that there is considerable nourishment in bran which is thus extracted and added to the bread, the other, that flour imbibes much more of bran water than it does of plain water ; so much more, as to give in the bread produced almost a fifth in weight more than the quantity of flour made up with plain water would have done. These are important considerations to the poor. Fifty-six pounds of flour, made with plain water, would produce sixty-nine and a-half pounds of bread ; made with bran water it will produce eighty-three and a-half pounds.
115. SCOURING DROPS FOR REMOVING GREASE.— There are several preparations of this name ; one of the best is made as follows: Cain- phene, or spirits of turpentine, three ounces ; essence of lemon, one ounce ; mix.
116. POMATUMS.^For making pomatums, the lard, fat, suet, or mar- row used, must be carefully prepared by being melted with as gentle a heat as possible, skimmed, strained, and cleared from the dregs which are de- posited on standing.
117. COMMON POMATUM. — Mutton suet, prepared as above, one pound ; lard, three pounds ; carefully melted to- gether, and stirred constantly as it cools, two ounces of bergainot being added.
118. HARD POMATUM.— Lard and mutton suet carefully prepared, of each one pound ; white wax, four ounces ; es- sence of bergamot, one ounce.
119. PICKLING EGGS.— If the following pickle were generally known it would be more generally used. W« constantly keep it in our family, and find it an excellent pickle to be eaten with cold meat, &c. The eggs should be boiled hard (say ten minutes), and
THERE ARE NONE POOR BUT SUCH AS GOD DISOWNS.
51
then divested of their shells ; when quite cold put them in jars, and pour over them vinegar (sufficient to quite cover them), in which has been previ- ously boiled the usual spices for pick- ling ; tie the jars down tight with blad- der, and keep them till they begin to change colour.
120. WHITE CURRANT JELLY. — White currant jelly is made in the same way as red currant jelly, only it should have double-refined sugar, and Dot bo boiled above ten minutes. White currant jelly should be put through a lawn sieve!
121. ANOTHER RECEIPT FOR WHITE CURRANT JELLY. — After the fruit is stripped from the stalks, put it into the pan, and when it boils run it quickly through a sieve : take a pound of sugar to each pint of juice, and let it boil twenty minutes.
122. POTATOES.— We are all po- iato eaters (for ourselves we esteem potatoes beyond any other vegetable), yet few persons know how to cook them. Shall we be bold enough to commence our hints by presuming to hrform our " grandmothers" how
123. To BOIL POTATOES?— Put them inio a saucepan with scarcely sufficient water to cover them. Directly the skins begia to break, lift them from the fire, and M vapidly as possible pour off every drop of the water. Then place a coarse (we need not%ay clean) towel over them, and return them to the fire again until they are thoroughly done, and quite dry. A little salt, to taste, should have been added to the water before boiling-.
124. POTATOES FRIED WITH FISH. — Take cold fish and cold potatoes. Pick all the bones from the former, and mash the fi*h and the potatoes together. Form into rolls, and fry with lard until the outsides are brown and crisp. For this purpose, the drier kinds of fish, iuch as cod, are preferable. Eels, &c., are not so good. This is an economi- tal and excellent relish. (See 104.)
125. POTATOES MASHED WITH ONIONS. — Prepare some boiled onions, 3
by putting them through a sieve, and mix them with potatoes. Regulate the portions according to taste.
126. POTATO CHEESE CAKES. — One pound of mashed potatoes, quarter of a pound of currants, quarter of a pound of sugar and butter, and four eggs, to be well mixed together ; bake them in patty pans, having first lined them with puff paste.
127. POTATO COLCANON.— Boil po- tatoes and greens, and spinach, sepa- rately ; mash the potatoes ; squeeze the greens dry ; chop them quite fine, and mix them with the potatoes with a little butter, pepper, and salt. Put into a mould, buttering it well first; let it stand in a hot oven for ten minutes.
128. POTATOES ROASTED UNDER MEAT. — Half boil large potatoes ; drain the water ; put them into an earthen dish, or small tin pan, under meat roast- ing before the fire ; baste them with the dripping. Turn them to brown on all sides ; send up in a separate dish.
129. POTATO BALLS RAGOUT. — Add to a pound of potatoes a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or eschalot, salt, pepper, and a little grated nutmeg, and other spice, with the yolk of a couple of eggs ; then dress as potatoes escolloped.
130. — POTATO SNOW. — Pick out the whitest potatoes, put them on in cold water; when they begin to crack, strain, and put them in a clean stew- pan before the fire till they are quite dry, and fall to pieces; rub them them through a wire sieve or the dish they are to be sent up in, and do not disturb them afterwards.
131. POTATOES FRIED WHOLE. — When nearly boiled enough, put them into a stew-pan with a bit of butter, or some clean beef drippings; shake them about often to prevent burning, til they are bro>*n and crisp ; drain them frojp the fat. It will be an improve- ment if they are floured and dipped into the yolk of an egg, and then rolled in finely-sifted bread crumbs.
132. POTATOES FRIED IN SLICES —
BETTER GO TO BED SUPPERLESS THAN Ru,*; IN DEBT.
Peel large potatoes, slice them about a quarter of an inch thick, or cut them into shavings, as you would peel a lemon ; dry them well in a clean cloth, and fry them in lard or dripping. Take care that the fat and frying-pan are quite clean ; put it on a quick fire, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them until they are crisp ; take them up, and lay them to drain on a sieve. Send to table with a little salt sprink- led over them.
133. POTATOES ESCOLLOPED — Mash potatoes in the usual way ; then butter some nice clean scollop-shells, patty-pans, or tea-cups, or saucers ; put m your potatoes; make them smooth at the top ; cross a knife over them ; stew a few fine bread-crumbs on them ; sprinkle them with a paste-brush with a few drops of melted butter, and set them in a Dutch oven. When nicely browned on the top, take them care- fully out of the shells, and brown on the other side. Cold potatoes may be warmed up in this way.
134. POTATO SCONES. — Mash boiled potatoes till they are quite smooth, adding a little salt; then knead out the flour, or barley-meal, to the thick- ness required; toast on the griddle, pricking with a fork to prevent them blistering. When eaten with fresh or salt butter they are equal to crumpets — even superior, and very nutritious.
135. POTATOE PIE.— Peel and slice your potatoes very thin into a pie-dish ; between each layer of potatoes put a little * chopped onion ; between each layer sprinkle a little pepper and salt : put in a little water, and cut about two ounces of fresh butter into bits, and lay them on the top ; cover it close with paste. The yolks of four eggs may be added ; and when baked, a table-spoon- ful of good mushroom ketchup poured in through a funnel. Another method is to put between the layers small Jiits of mutton, beef, or pork. (See. 31.)
136. GINGER-BEER POWDERS. —Blue paper: Carbonate of soda, thirty grains ; powdered gingei , five
grains ; ground white sugar, one drachm to one drachm and a-half; essence of lemon, one drop. Add the essence to the sugar, then the other ingredients. A quantity should be mixed and divid- ed, as recommended for Seidlitz pow- ders.— White paper : Tartaric acid, thirty grains.
Directions. — Dissolve the contents of the blue paper in water ; stir in the contents of the white paper, and drinl? during effervescence. Ginger-beer pow ders do not meet with such general approbation as lemon and kali, the powdered ginger rendering the liquid slightly turbid.
137.— APPLE BREAD.— A very light pleasant bread is made in France by a mixture of apples and flour, in the proportion of one of the former to two of the latter. The usual quantity of yeast is employed as in making com- mon bread, and is beaten with flour and warm pulp of the apples after they have boiled, and the dough is then considered as set ; it is then put in a proper vessel, and allowed to rise for eight or twelve hours, and then baked in long loaves. Very little water is requisite: none, generally, if the apples are very fresh.
138. TO MAKE ANCHOVIES.— Procure a quantity of sprats, as fresh as possible ; do not wash or wipe them, but just take them as caught, and for every peck of the fish take two pounds of common salt, quarMr of a pound of bay-salt, four pounds of saltpetre, two ounces of sal-prunella, and two penny- worth of cochineal. Pound all these ingredients in a mortar, mixing them well together. Then take stone jars or small kegs, according- to your quantity of sprats, and lay a layer of the fish, and a layer of the mixed ingredients alternately, until the pot is full ; then press hard down, and cover close for six months, they will then be fit for use I can vouch for the excellence and cheapness of the anchovies made in thia manner.
139. CEMENT FOR BROKEN CHINA, GLASS, &c.— The following recipe, from experience, we know to be
WHEN THE TREE IS FALLEN EVERT MAN RUSHES TO IT WITH A HATCHBT. 53
R good one, and, being nearly colourless, it possesses advantages which liquid glue and other cements do not : — Dis- solve half an ounce of gum acacia in a, wine glass of boiling water ; add plas- ter of Paris sufficient to form a thick paste, and apply it with a brush to the parts required to be cemented together. Several articles upon our toilette table have been repaired most effectually by this recipe. (See 78.) 140. SIGNIFICATIONS OF
NAMES.
Aaron, Hebrew, a mountain. Abel, Hebrew, vanity. Abraham, Hebrew, the father of many. Adam, Hebrew, red earth. Adolphus, Saxon, happiness and help. Albert, Saxon, all bright. Alexander. Greek, a helper of men. Alfred. Saxon, all peace. Ambrose, Greek, immortal Amos, Hebrew, a burden. Andrew, Greek, courageous. Anthony, Latin, flourishing. Archibald, German, a bold observer. Arnold. German, a maintainer of honour. Arthur. British, a strong man.
Baldwin, German, a bold winner. Bardulph, German, a famous helper. Barnaby, Hebrew, a prophet's son. Bartholomew, Hebrew, the son of him
who made the waters to rise. Beaumont, French, a pretty mount. Bede, Saxon, prayer. Benjamin, Hebrew, the son of a right
hand.
Bennet, Latin, blessed. Bernard, German, bear's heart. Bertram, German, fair, illustrious. Boniface, Latin, a well-doer. Brian, French, having a thundering
voice.
Cadwallader, British, valiant in war. Caesar, Latin, adorned with hair. Caleb, Hebrew, a dog. Cecil, Latin, dim-sighted. Charles, German, noble-spirited. Christopher, Greek, bearing Christ. Clement, Latin, mild-tempered. Conrad, German, able counsel.
Constantino, Latin, resoluve. Crispin, Latin, having curled locks. Cuthbert, Saxon, known famously. Daniel, Hebrew, God is judge. David, Hebrew, well-beloved. Denis, Greek, belonging to the god 9
wine.
Dunstan, Saxon, most high. Edgar, Saxon, happy honour. Edmund, Saxon, happy peace. Edward, Saxon, happy keeper. Edwin, Saxon, happy conqueror. Egbert, Saxon, ever bright. Elijah, Hebrew, God, the Lord. Elisha, Hebrew, the salvation of God Ephraim, Hebrew, fruitful. Erasmus, Greek, lovely, worthy to b«
loved.
Ernest, Greek, earnest, serious. Evan or Ivou,British, the same as Johii. Everard, German, well reported. Eugene, Greek, nobly descended. Eustace, Greek, standing firm. Ezekiel, Hebrew, the strength of God Felix, Latin, happy. Ferdinand, German, pure peace. Francis, German, free. Frederic, German, rich peace. Gabriel, Hebrew, the strength tt God Geoffery, German, joyful. George, Greek, a husbandman. Gerard, Saxon, all towardliness Gideon, Hebrew, a breaker Gilbert, Saxon, bright as gold. Giles, Greek, a little goat. Godard, German, a godly disposition Godrey, German, God's peace. Godwin, German, victorious in God Griffith, British, having great faith. Guy, French, the mistletoe shrub. Hannibal, Punic, a gracious lord. Harold, Saxon, a champion. Hector, Greek, a stout defender. Henry, German, a rich lord. Herbert, German, a bright lord. Hercules, Greek, the glory of Hera 0»
Juno.
Hezekiah, Hebrew, cleaving to the Lord Horatio, Italian, worthy to be beheld Howel, British, sound or whole. Hubert. German, a bright colour. Hugh, Dutch, high, lofty. |K.ar»pLrey, German, domestic peace
THE BEST PHYSICIANS ARE DR. DIET, DR. QUIET, AND DR. MERRYMAN.
Jacob, Hebrew, a supplanter.
James or Jacques, beguiling.
Ingram, German, of angelic purity.
Joab, Hebrew, fatherhood.
Job, Hebrew, sorrowing.
Joel, Hzbrcw, acquiescing.
John, Hebrew, the grace of the Lord.
Jonah, Hebrew, a dove.
Jonathan, Hebreic, the gift of the Lord.
Joscelin, German, just.
Joseph, Hebrew, addition.
Josias, Hebrew, the fire of the Lord.
Joshua, Hebrew, a Saviour.
Isaac, Hebrew, laughter.
Lambert, Saxon, a fair lamb.
juancelot, Spanish, a little lance.
Laurence, Latin, crowned with laurels.
Lazarus, Hebrew, destitute of help.
Leonard, German, like a lion.
Leopold, German, defending the people.
Lewellin, British, like a lion.
Lewis, French, the defender of the peo- ple.
Lionel. Latin, a little lion.
Lucius, Latin, shining.
Luke, Greek, a wood or grove.
Mark, Latin, a hammer.
Martin, Latin, martial.
Mathew, Hebrew, a gift or present.
Maurice, Latin, sprung of a Moor.
Meredith, British, the roaring of the sea.-
Michael Hebrew, who is like God ?
Morgan. British, a mariner.
Moses, Hebrew, drawn out.
Nathaniel, Hebrew, the gift of God.
Neal, French, somewhat black.
Nicolas, Greek, victorious over the people.
Noel, French, belonging to one's na- tivity.
Norman, French, one born in Nor- mandy.
Obadiah, Hebrew, the servant of the Lord.
Oliver, Latin, an olive.
Orlando, Italian, counsel for the land.
Osmund, Saxon, house peace.
Oswald, Saxon, ruler of a house.
Owen, British, well descended.
Patrick, Latin, a nobleman.
Paul, Latin, small, little.
Percival, French, a place in France.
Peregrine, Latin, outlandish. Peter, Greek, a rock or stone. Philip, Greek, a lover of horses. Phiueas, Hebrew, of bold countenance Ralph, contracted from Radolph, or Randal, or Rauulph, Saxon, pure help Raymund, German, quiet peace. Reuben, Hebrew, the son of vision. Reynold, German, a lover of purity. Richard, Saxon, powerful. Robert, German, famous in counsel. Roger, German, strong counsel. Rowland, German, counsel for the land Rufus, Latin, reddish. Solomon, Hebrew, peaceable. Samson, Hebrew, a little son. Samuel, Hebrew, heard by God. Saul, Hebrew, desired. Sebastian, Greek, to be reverenced. Simeon, Hebrew, hearing. Simon, Hebrew, obedient. Stephen, Greek, a crown or garland. Swithin, Saxon, very high. Theobald, Saxon, bold over the people. Theodore, Greek, the gift of God. Theodosius, Greek, given of God. Theophilus, Greek, a lover of God. Thomas, Hebrew, a twin. Timothy, Greek, a fearer of God. Toby or Tobias, Hebrew, the goodness
of the Lord.
Valentine, Latin, powerful. Vincent, Latin, conquering. Vivian, Latin, living. Walter, German, a wood master. Wai win, German, a conqueror. William, German, defending many. Zaccheus, Syriac, innocent. Zachary, Hebrew, remembering the
Lord.
Zebedee, Syriac, having an inheritance. Zedekiah, Hebrew, the justice of the
Lord.
Adeline, German, a princess. Agatha, Greek, good. Agnes, German, chaste. Alethea, Greek, the truth. Althea, Greek, hunting. Alice, Alicia, German, noble. Amy, Amelia, French, a beloved. Anna, Anne, or Hannah, Hebrew, gra cious.
THE MILL CANNOT GRIND WITH THE WATER THAT IS PAST.
Arabella, Latin, a fair altar.
Aureola, Latin, like gold.
Barbara, Latin, foreign or strange.
Beatrice, Latin, making happy.
Benedicta, Latin, blessed.
Bernice, Greek, bringing victory.
Bertha, Greek, bright or famous.
Blanche, French, fair.
Bona, Latin, good.
Bridget, Irish, shining bright.
Cassandra, Greek, a reformer of men.
Catharine, Greek, pure or clean.
Charity, Greek, love, bounty.
Charlotte, French, all noble.
Caroline, feminine of Carolus, the Latin
of Charles, noble-spirited. Chloe, Greek, a green herb. Christiana, Greek, belonging to Christ. Cecilia, Latin, from Cecil. Cicely, a corruption of Cecilia. Clara, Latin, clear or bright. Constance, Latin, constant. Deborah, Hebrew, a bee. Diana, Greek, Jupiter's daughter. Dorcas, Greek, a wild roe. Dorothy, Greek, the gift of God. Eadith, Saxon, happiness. Eleanor, Saxon, all fruitful. Eliza, Elizabeth, Hebrew?, the oath of God Emily, corrupted from Amelia. Emma, German, a nurse. Esther, Hesther, Hebrew, secret. Eve, Hebrew, causing life. Eunice, Greek, fair victory. Eudoia, Greek, prospering in the way Frances, German, free, Gertrude, German, all truth. Grace, Latin, favour. Hagar, Hebrew, a stranger. Helena, Greek, alluring. Jane, softened from Joan ; or, Janne, the feminine of John. Janet, Jeannette, little Jane. Joyce, French, pleasant. Isabella, Spanish, fair Eliza. Judith, Hebrew, praising. Julia, Juliana, feminine, of Julius. Letitia, Latin, joy or gladness. Lois, Greek, better. Lucre tia, Latin, a chaste Roman lady. Lucy, Latin, feminins of Lucius. Lydia, Greek, descended fron Lud. Mabel, Latin, lovely.
Magdalene,Maudlin,%riae, magnificent Margaret, German, a pearl. Martha, Hebrew, bitterness. Mary, Hebrew, bitter. Maud, Matilda, Greek, a lady of honour Mercy, English, compassion. Mildred, Saxon, speaking mild. Nest, British, the same as Agnes. Nicola, Greek, feminine of Nicolas. Olympia, Greek, heavenly. Orabilis, Latin, to be entreated. Parnell, or Petronilla, little Peter. Patience, Latin, bearing patiently. Paulina, Latin, feminine of Paulinus. Penelope, Greek, a turkey. Persjs, Greek, destroying. Philadelphia, Greek, brotherly love. Philippa, Greek, feminine of Philip. Phoebe, Greek, the light of life. Phyllis, Greek, a green bough. Priscilla, Latin, somewhat old. Prudence, Latin, discretion. Psyche, Greek, the soul. Rachel, Hebrew, a lamb. Rebecca, Hebrew, fat or plump. Rhode, Greek, a rose. Rosamund, Saxon, rose of peace Rosa, Latin, a rose. Rosecleer, English, a fair rose. Rosabella, Italian, a fair rose. Ruth, Hebrew, trembling. Sabina, Latin, sprung from the Sabine* Salome, Hebrew, perfect. Sapphira, Greek, like a sapphire stone Sarah, Hebrew, a princess. Sibylla, Greek, the counsel of God. Sophia, Greek, wisdom. Sophronia, Greek, of a sound mind. Susan, Susanna, Hebretc, a lily. Tabitha, Syriac, a roe. Temperance, Latin, moderation. Theodosia, Greek, given by God. Tryphosa, Greek, delicious. Tryphena, Greek, delicate. Vida, Erse, feminine of David. Ursula, Latin, a female bear. Walburg, Saxon, gracious. Winifred, Saxon, winning peace. Zenobia, Greek, the life of Jupiter.
141. BLACKING (Paste).— Half a pound of ivoiy black, half a pound of treacle, half an ounce of powdered
56
BETTER GO ROUND THAN FALL INTO THE DITCH.
aluin, one drachm of turpentine, one ounce of eulphuric acid, and two ounces of raw linseed oil. The ivory black and treacle must first be mixed to- gether until thoroughlj incorporated; then add the rest of the ingredients. It keeps best in a bladder. This receipt has been used in a friend's family for the last seventeen years, and is much approved.
142. SUC CEDANEUM.— Take an old silver thimble, an old silver coin, or other silver article, and with a very fine file, convert it into filings. Sift through gauze, to separate the coarse from the fine particles. Take the finer portion, and mix with sufficient quicksilver to form a stiff amalgam, and while in this state, fill the cavities of decayed teeth. This is precisely the same as the metal- lic amalgam used by all dentists. Quicksilver may be bought at a trifle per half-ounce or ounce, at the chem- ist's. We have not the slightest hesi- tation in pronouncing this to be the best thing of the kind. Caution : as it turns black under the action of the acids of the mouth, it should be used sparingly for front teeth. A tooth should never be filled while it is aching. (See 144.)
143. LEMONS, WHOLE, FOR DESSERT.— Take six fine, fresh, well- shaped lemons, cut a hole just round the stock, and with a narrow spoon scoop put the pippins, and press out the juice, but leave the pulp in the lemons. Put them into a bowl with two or three quarts of spring water, to steep out the bitterness. Leave them three 'days, changing the water each day ; or only two days if you wish them to be very bitter. Strain the juice as soon as squeezed out, boil it with one pound of loaf-sugar (setting the jar into which it was strained in a pan of boil- ing water fifteen or twenty minutes) ; *ie it up, quite hot, with bladder, and Bet by till wanted. Taste the water the lemons are lying in at the end of the third day; if not bitter, lift the lemons out into a china-lined pan, pour the water through a strainer upon them, boil gently one or two hours • sot by in
the pan. Boil again next day until BO tender that the head of a large needle will easily pierce the rind. Put in one pound of loaf-sugar, making it just boil, and leave to cool. Next day boil the syrup, and pour it to the lemons; add :ne pound of sugar, and hot water to supply what was boiled away. Lift out the lemons, and boil the syrup and pour on them again every day for a fortnight, then every three or four days, adding gradually three pounds of sugar When the lemons look clear and bright, boil the syrup pretty hard, add the lemon juice which had been set by, just boil, skim ; put the lemons into jars, pour the syrup upon them, and tie up the jars instantly with bladder.
144. THE TEETH.— Dissolve two oz. borax in three pints of water ; be* fore quite cold, add thereto one tea- spoonful of tincture of myrrh and one tablespoonful of spirits of camphor ; bot- tle the mixture for use. One wineglass of the solution, added to half a pint of tepid water, is sufficient for each appli- cation. This solution, applied daily, preserves and beautifies the teeth, ex- tirpates tartarous adhesion, produces a pearl-like whiteness, arrests decay, and induces a healthy action in the gums. (See 142.)
145. CAMPHORATED DENTIFRICE. — Prepared chalk, one pound; cam- phor, one or two drachms. The cam- phor must be finely powdered by moist- ening it with » little spirits of wine, and then intimately mixed with the chalk.
146. MYRRH DENTIFRICE. — Pow- dered cuttle fish, one pound ; powdered myrrh, two ounces.
147. COMPOUNDS TO PRO- MOTE THE GROWTH OF HAIR. — When the hair falls off from dimin- ished action of the scalp, preparations of cantharides often prove useful ; they are sold under the names of Dupuy- tren's Pomade, Cazenaze's Pomade, &c. The following directions are as good as any of the more complicated recipes : —
148. POMADE AGAINST BALDNESS. — Beef marrow, soaked in several wa-
WILLOWS ARE WEAK, YET THEY BIND OTHEB. WOOD.
57
ters, melted and strained, half a pound ; tincture of cantharides (made by soak- ing for a week one drachm of powdered cantharides in one ounce of proof spirit), one ounce; oil of bergamot, twelve irops.
149. ERASMUS WILSON'S LOTION AGAINST BALDNESS.— Eaude Cologne, two ounces; tincture of cautharides, two drachms ; oil of lavender or rose- mary, of each ten drops. These appli- cations must be used once or twice a day for a considerable time ; but if the scalp become sore, they must be dis- continued for a time, or used at longer intervals.
150. BANDOLINE OR FIXATURE.— Several preparations are used ; the fol- lowing are the best : —
No. 1. — MuciLage of clean picked Irish moss, made by boiling a quarter of an ounce of the moss in one quart of water until sufficiently thick, rectified spirit in the proportion of a teaspoon- ful to each bottle, to prevent its being
mildewed. The quantity of spirit varies ling to the time it requires to be kept.
according
No. 2. — GumTragacanth, one drachm and a half; water, half a pint; proof spirit (made by mixing equal parts of rectified spirit and water), three ounces ; otto of roses, ten drops ; soak for twenty-four hours and strain.
151. MEDICINES (APERIENT) In the spring time of the year the
judicious use of aperient medicines is much to be commended.
152. SPRING APERIENTS. — For children nothing is better than: 1. — Brimstone and treacle ; to each tea- cupful of this, when mixed, add a teaspoonful of cream of tartar. As this sometimes produces sickness, the following may be used : — 2. Take of tartrate of soda one drachm and a half, powdered jalap and powdered rhubarb each fifteen grains, ginger, two grains mix. Dose for a child above five years one small teaspoonful: above ten years, a large teaspoonful ; above fif- teen, half the whole, or two teaspoon- fuV and for a person above twenty,
three teaspoonfuls, or the whole, as may be required by the habit of the person. This medicine may be dis- solved in warm water, common or mint tea. This powder can be kept for use in a wide-mouthed bottle, and be in readiness for any emergency. The druggist may be directed to treble or quadruple the quantities as conve- nient.
153. APERIENT PILLS. — To some adults all liquid medicines produce such nausea that pills are the only form in which laxative medicines can be exhibited ; the following is a useful formula : — 3. Take of compound rhu- barb pill a drachm and one scruple, of powdered ipecacuanha six grains, and of extract of hyoscyamus one scruple Mix and beat into a mass, and divide into twenty-four pills. Take one, or two, or if of a very costive habit, three at bed-time. — 4. For persons requiring a more powerful purge the same for mula, with ten grains of compound extract of colocynth, will form a good purgative pill. The mass receiving this addition must be divided into thirty, instead of twenty-four pills.
154. BLACK DRAUGHT. — 5. The common aperient medicine known as black draught is made in the following manner: — Take of senna leaves six drachms, bruised ginger, half a drachm sliced liquorice -root four drachms, boiling water half an imperial pint. Keep this standing- on the hob, or near the fire, for three hours, then strain, and after allowing it to grow cool, add of sal volatile one drachm and a-half, of tincture of senna, and of tincture of cardamoms, each half an ounce. (This mixture will keep a long time in a cool
.) Dose, a wineglassful for an
adult; two tablespoontuls for young persons above fifteen years of age. It is not a suitable medicine for chil- dren.
155. TONIC APERIENT. — 6. Take of Epsom salts one ounce, diluted sulphu- ric acid one drachm, infusion of quassia chips half an imperial pint, compound tincture of rhubarb two d racking. Half
68
CHILDREN AND CHICKENS MUST ALWAYS BE PICKING.
a wineglassful for a dose twice day.
156. INFANTS' APERIENT —7. Tak of rhubarb five grains, magnesia thre
trains, white sugar a scruple, mann ve grains ; mix. Dose, varying from a piece half the size of a sweet-pea t a piece the size of an ordinary pea. — 8. A useful laxative for children i composed of calomel two grains, an< sugar a scruple, made into five pow ders ; half of one of these for a chili from birth to one year and a-half, anc a whole one from that age to five years.
157. — FLOUR OP BRIMSTONE is a mild aperient in doses of about a quar ter of an ounce ; it is best taken in milk
158. MEDICINE WEIGHTS AND MEASURES.— All medicines are mix ed by apothecaries' weight : this musi be carefully borne in mind, as the apothecaries' drachm is more than double that of avoirdupois or the com- mon weights. A set of the proper weights may be obtained at any scale- makers ; and they will be found to be marked thus : —
5 Grains
• Scruples thus, 3
Drachms thus, 3 Ounces thus, 3
APOTHECARIES' WEIGHT.
20 grains make 1 scruple 9i 3 scruples " 1 drachm 3i 8 drachms " 1 ounce 3i 12 ounces " 1 pound nr Medicines are always purchased wholesale by avoirdupois weight. For compounding liquids an apothecary's glass measure will be found indispensa- ble. A two or three ounce size will be large enough for most purposes.
159. METHOD OF CURING THE STINGS OF BEES AND WASPS.— The sting of a bee is generally more virulent than that of a wasp, and with some people attended with very violent effects. The sting of a bee is barbed at the end, and, consequently, always left in the wound ; that of a wasp is pointed only, BO that they can sting more than once, w^ich a bee cannot do. When
any person is stung by a bee, let the sting, in the first place, be instantly pulled out ; for the longer it remains in the wound the deeper it will pierce, owiug to its peculiar form, and emit more of the poison. The sting is hoi. low, and the poison flows through it, which is the sole cause of the pain and inflammation. The pulling out of the sting should be done carefully, and with a steady hand, for if any part of it breaks in, all remedies then, in a great measure, will be ineffectual. When the sting is extracted, suck the wounded part, if possible, and very little inflam- mation, if any, will ensue. If hartshorn drops are immediately afterwards rub- bed on the part, the cure will be more complete. All notions of the efficacy of sweet oil, bruised parsley, burne^ tobacco, &c., appear, on various trials, to be totally groundless. On some people the sting of bees and wasps lave no effect ; it is therefore of little consequence what remedy they apply to the wound. However, the effect f stings greatly depends on the habit f body a person is of; at one time a sting shall take little or no effect, ;hough no remedy is used, which at mother time will be very virulent OD he same person. We have had occasion o test this remedy several times, and ?an safely avouch its efficacy. The exposure to which persons are subject ed during the hot summer months, wiD no doubt render this advice very use- ul ; its very simplicity making it more .cceptable.
160. PRESERVED PLUMS.— xut your plums in half (they must not '6 quite ripe), and take out the stones Weigh the plums, and allow a pound of oaf-sugar to a pound of fruit. Crack be stones, take out the kernels, and reak them in pieces. Boil the plums nd kernels very slowly for abou fteen minutes, in as little water a ossible. Then spread them on a lurga ish to cool, and strain the liquor lext day make your syrup. Melt tha :igar in as little water as will suffice tv- issolve it (about a gill of water to a
LITTLE STICKS KINDLE THE FIEE, BUT GREAT ONES PUT IT OUT.
59
pound of sugar), and boil it a few minutes, skimming it till quite clear. Then put in your plums with the liquor, and boil them fifteen minutes. Put them In jars, pour the juic* over them warm, and tie them up when cold, with brandy paper. Plums for common uee are very good done in treacle. Put your plums into an earthen vessel that holds a gallon, having first slit each plum with a kn'fe. To three quarts of plums put a pint of treacle. Cover them, and set them on hot coals in the chimney corner. Let them stew for twelve hours or more, occasionally stirring them and renewing the coals. The next day put them up in jars. Done in this manner, they will keep till the next Spring. Syrups may be improved in clearness by adding to the dissolved sugar and water some white of egg very well beaten, allowing the white of one egg to two pounds of sugar. Boil it very hard (adding the egg shell), and skim it well, that it may be quite clear before you put in your fruit. In the season for" preserves " our readers may be glad of the above instructions, which have been adopted with great success. Hints about making preserves, 61, are well worthy of attention. (See also, 39, 61,89, 112, 120, and 121.)
161. ^EVENING AMUSEMENTS WITH CARDS.— Playing at cards, or any other game, for money or any- thing else of value, is a practice to be reprobated; but frr pleasant amuse- ment at an evening party, cards are extremely attractive.
Raphael introduces to the notice of his young readers the system of an amusement which is in itself perfectly harmless, and at the same time both amusing and interesting. In the words of a celebrated author, " Divination (or that which is understood by the common term fortune-telling, and which of itself is both ambiguous and inappli- cable) may be pursued, in order to ob- tain an idea of the ultimate conse- quences of any action or thought,
• See "Tricks with Carl*/' published by Dick & Fitzgerald 3*
provided a system be uniform and carefully observed." The same au- thor further adds, " that the sympa- thies of nature provide the means of elucidation if the mind is sufficiently anxious."
To this Raphael might raise some question. He, however, offers the fol- lowing, hoping it may be productive of amusement in the sense he intends it.
Take a pack of cards, and we will presume the presiding genius to be a lady of very fair and light complexion ; she will then be represented by the queen of diamonds, as persons of dif- ferent complexions are represented by the different suits of the pack. Thus diamonds represent the fairest, hearts the next fair, clubs a dark complexion, and spades very dark persons. Ladies are represented by the queens of the respective suits, and gentlemen by the kings. The jack or knave of each suit represents the person's thoughts of that suit of which the king represents the party ; thus if a king of diamonds represents a very fair man the knave of diamonds represents his thoughts. In order to proceed, let the cards be properly shuffled, and if the presiding personage tells his or her own destiny, he or she is represented by the card (king or queen, according to the sex), as above described, or if another per- son's, that person is represented in like manner. Suppose one is telling another their prospects ; let that per- son cut the pack, after being shuffled, into three lots, then, taking up the lots indiscriminately, let the cards be laid out (faces uppermost) in rows of nine in a row ; then, as there are fifty -two cards in the pack, therswill be five rows of nine each, and one of seven at the bottom ; these being laid on a ta- ble will form nearly a square. The representative card will of course be seen in one of the rows, and commenc- ing with that as one, count nine cards in every way possible, then the cards ending at nine in the various countings will denote what is to come to
CO
WHAT THOU CANST DO THYSELF, COMMIT NOT TO AKOTHBE.
according to the following scale, and which must be applied to the best and most suitable advantage by the CON- SULTING ORACLE : —
Description of the Cards. — The ace of diamonds represents a ring ; the ace of hearts, your house ; the ace of clubs, a letter ; and the ace of spades, death, spite, quarreling.
OF DIAMONDS
The Duce is money.
Trey
Four
Five
Six
Seven
Eight
Nine
Ten
The Duce is
Trey "
Four "
Five " Six
Seven ;<
Eight "
Nine " Ten
Speaking with a friend.
a Strange Bed.
a Settlement
Pleasure.
Money Business.
New Clothes.
Business.
A journey. Money.
OF HEARTS
A Visitor.
A Kiss.
A Marriage Bed.
A Present.
Courtship.
Friends.
New Clothes.
Feasting and Courtship.
A Place of Amusement.
OF CLUBS.
The Duce is Vexation.
Trey " Quarrels.
Four " A Strange Bed.
Five " A Bundle or Parcel.
Six " Trouble.
Seven " A Prison.
Eight " Confusion.
Nine " A Drinking Party.
Ten ' " Going by Water.
OF SPADES
The Duce is a False friend.
Trey " Tears.
Four " A Sickbed.
Five " A Surprise.
Six " A Child.
Seven " A Removal.
Eight " A Roadway.
Nine " A Disappointment.
Ten " Sickness.
OF THE COURT OF CARDS.
The Kings represent Males according to the complexion .
The Queens represent Females in like
manner.
The Knaves, the Thoughts of the re- spective parties.
Therefore, as example, suppose nine cards being counted out four different ways, or even more, and let the person be a young lady whose destiny is to be determined, and the six of hearts, the eight of hearts, the ten of hearts, and ten of diamonds, are the four terminat- ing cards, it is shown that the lady in question will speedily receive particu- lar attentions from a gentleman ; that she will have some new apparel, go to some place of public amusement, and take a journey, or have money given to her. Supposing the queen of the suit representing the lady in question lying on the table faces to the right hand, and a knave or king- of clubs so placed as to look towards her, it shows the at- tention she will receive will be from a dark gentleman ; if it is the knave, and very close, it may be one of the com- pany, or near to her, or not residing far )ff; but if distant, he is from a distance, [t is not imperative to lay the cards out in rows of nine each, only that it affords a means of counting to a greater num- >er of cards. When several diamonds come together, it is a sign of receipt of money; several hearts, love; several clubs, drink and debauch ; and several pades, vexation and disappointment ; Spades are the most untoward signifi- cation. A married lady, in reading the 'uture, must make her husband king of her own suit ; but a single lady must make her lover king of his own suit. The knaves of the suit are representa- ive of their thoughts ; so that what is ruling in their minds may be learned >y counting from them, alway^ taking care to include the representative card. A single lady may see how her lover is disposed towards her by the way in which his representative card lies fthat s, if the king's or knave's face is ;owards her card, it is well ; if the back s turned he is not true, or is inattentive, and his thoughts are directed to another object.
ALL THINGS HAVE A BEGINNING, GOD EXCEPTED.
61
If any one desires to know if she will have her wish, let her shuffle the cards well (as she likewise must on other occasions), wishing all the time for some one thing ; then cut them once, and, remembering carefully what card she cuts, she should shuffle them again, and deal the pack into three parcels ; look over each parcel, and if you find the card you cut in the first instance 'in the same parcel as your representa- tive card, there are great hopes ; if it conies next, or within one or two, you will certainly have your wish; if the nine of spades is in the same parcel, a disappointment awaits you as regards your wish; if the card (the nine of spades) is near your representative card, the disappointment will be heavy ; and according as you find the cards run in the parcel where your representative card is, so you may judge of the wish being realized.
The nine of hearts is termed the wish card, and the seven of hearts the thoughts of the person whose destiny is being described, and according as these fall out in respect or next to other cards, must the result be construed. (See 489 and 2082.)
162. TO MAKE GINGERBREAD CAKE.— Take one pound and a-half of treacle, one and a-half ounces of ground ginger, half an ounce of carra- way seeds, two ounces of allspice, four ounces of orange peel, shred fine ; half a pound sweet butter, six ounces blanched almonds, one pound honey, and one and a-half ounces carbonate of soda, with as much fine flour as makes a dough of moderate consistence. — Directions for baking it. — Make a pit in five pounds flour, then pour in the treacle, and all the other ingredients, creaming the butter; then mix them all together into a dough, work it well, then put in three quarters of an ounce tartaric acid, and put the dough into a buttered pan, and bake for two hours in a cool oven. To know when it is ready, dip a fork into it, and if it comes out sticky put it in the oven again; if not, it is read/
163. HONEY WATER.— Rectified
spirits eight ounces ; oil of cloves, oil of bergamot, oil of lavender, of each half a drachm ; musk three grains ; yellow sanders shavings, four drachms. Digest for eight days ; add two ounces each of orange flower water and rose water.
164. A CURE FOR BURNS AND SCALDS. — Four ounces of powdered alum put into a pint of cold water. A
Eiece of rag to be dipped into this :quid, to be applied to the burn or scald — frequently changed during the day. This is a rapid cure.
165. A CURE FOR WEAK AND SORE EYES.— Sulphate of zinc three grains, tincture of opium ten drops, water two ounces. To be applied three or four times a-day.
166. PILLS FOR GOUT AND RHEUMATISM.— Acetic extract of colchicum two grains, powdered ipeca cuanha four grains, compound extract of colocynth half a drachm, blue pill four grains. Divide into twelve pills ; one to be taken night and morning.
167. A MIXTURE FOR A BAD COLD AND COUGH.— Solution of acetate of ammonia two ounces, ipeca- cuanha wine two drachms, antimony wine two drachms, solution of muriate of morphine half a drachm, treacle four drachms ; water add eight ounces. Take two tablespoonsfuls three times a-day.
168. TRUE INDIAN CURRY POWDER.— Turmeric four ounces, coriander seeds eleven ounces, cayenne half an ounce, black pepper five ounces, pimento two ounces, cloves half an ounce, cinnamon three ounces, ginger two ounces, cumin seeds three ounces, shallots one ounce. All these ingredi- ents should be of a fine quality, and recently ground or powdered.
169. LIQUID FOR THE CURE AND PREVENTION OF BALD- NESS. — Eau de Cologne two ounces, tincture of cantharides two drachma, oil of rosemary, oil of nutmeg, and oil of lavender, each ten drops. To b« rubbed on the bald part of the head every night. (See 147. )
170. CURE FOR TOOTHACHE
62
A GOOD BEGINNING MAKES A GOOD EXDINC,
Two or three drops of essential oil of clovea, put upon a small piece of lint or cotton wool, and placed in the hollow of the tooth, which will be found to have the active power of curing the toothache without destroying the tooth or injuring the gums.
l?j. LAVENDER WATER.— Es- sence of musk four drachms, essence ( f ambergris four drachms, oil of cin- namon ten drops, English lavender six drachms, oil of geranium two drachms, spirits of wine twenty ounces. To be all mixed together.
172. LOTION FOR FRECKLES. — Muriate of ammonia, half a drachm ; lavender water, two drachms ; distilled water, half a pint. Applied with a Bponge two or three times a day.
173. AMERICAN TOOTH POW- DER.— Coral, cuttle fish-bone, dra- gon's blood, of each eight drachms; burnt alum and red ganders, of each four drachms ; orris root, eight drachms ; cloves and cinnamon, of each half a drachm ; vanilla, eleven grains ; rosewood, half a drachm ; rose pink, eight drachms. All to be finely pow- dered and mixed.
174. QUININE TOOTH POW- DER.— Rose pink, two drachms; pre- cipitated chalk, twelve drachms; car- bonate of magnesia, one drachm ; qui- nine (sulphate), six grains. All to be well mixed together.
175. HOW TO TAKE MARKING INK OUT OF LINEN.— A saturated solution of cyanuret of potassium, ap- plied with a camel' s-hair brush. After the marking ink disappears, the linen should be well washed in cold water.
176. HOW TO TAKE INK OUT OF BOARDS.— Strong muriatic acid, or spirits of salts, applied with a piece of cloth ; afterwards well washed with water.
177. HOW TO TAKE WRITING INK OUT OF PAPER. — Solution of muriate of tin, two drachms; water, four drachms. To be applied with a caniel's-hair brush. After the writing has disappeared, the paper should be passed through water, and dried.
178. A POSITIVE CURE FOR CORNS.— The strongest acetic acid, applied night and morning with a camel's-hair brush. In one week the corn will disappear. Soft or hard corns.
179. PASTILS FOR BURNING.— Cascarilla bark, eight drachms; guin benzoin, four drachms ; yellow sanders, two drachms ; styrax, two drachms ; olibanum, two drachms; charcoal, six ounces ; nitre, one drachm and a-half , mucilage of tragacanth, sufficient quan- tity. Reduce the substances to a pow- der, and form into a paste with the mucilage, and divide into small cones ; then put them into an oven until quite
^80. PILLS FOR A BAD COUGH. — Compound ipecacuanhas powder, half a drachm; fresh dried squills, ten grains; ammoniacum, ten grains ; sulphate of quinine, six grains ; treacle, sufficient quantity to make a mass. Divide into twelve pills ; one to be taken night and morning.
181. BLACKING.— Blacking is now always made with ivory black, treacle, linseed or sweet oil, and oil of vitriol. The proportions vary in the different directions, and a variable quantity of water is added, as paste or liquid black- ing is required ; the mode of making being otherwise precisely the same. (See 141.)
182. LIQUID BLACKING. — 1. Ivory black and treacle of each one pound, sweet oil and oil of vitriol of each a quarter of a pound. Put the first three together until the oil is perfectly mixed or " killed;1' then add the oil of vitriol diluted with three times its weight of water, and after standing three hours add one quart of water or sour beer.
2. In larger quantity it may be made as follows: ivory black three cwt., molasses or treacle two cwt., linseed oil three gallons, oil of vitriol twenty pounds, water eighty gallons. Mix as above directed.
183. PASTE BLACKING. — 1. Ivory black twc pounds, treacle one pound, olivo oil and oil of vitriol of each »
A SLOTHFUL MAN IS A BEGGAR'S BROTHER.
63
quarter of a pound. Mix as before, adding only sufficient water to form into a paste.
2. In larger quantity: Ivory black three cwt., common treacle twD cwt., 1'jiseed oil and vinegar bottoms of each three gallons, oil of vitriol twenty-eight pounds, water a sufficient quantity. — Note. The ivory black must be very finely ground for liquid blacking, other- wise it settles rapidly. The oil of vit- riol is powerfully corrosive when undi- luted, but uniting with the lime of the ivory black, it is partly neutralized, and" does not injure the leather, whilst it much improves the quality of the black- ing.
184. BEST BLACKING FOR BOOTS AND SHOES. — Ivory black one and a- half ounce, treacle one and a-half ounce, Bperin oil three drachms, strong oil of vitriol three drachms, common vinegar half a pint. Mix the ivory black, trea- cle, and vinegar together, then mix the sperm oil and oil of vitriol separately, and add them to the other mixture.
185. BOOT-TOP LIQUID.— Ox- alic acid and white vitriol of each one ounce, water one and a-half pint. To be applied with a sponge to the leather, previously washed, and then washed off again. This preparation is poisonous.
186. BLACK REVIVER FOR BLACK CLOTH.— Bruised galls one pound, logwood two pounds, green vitriol half a pound, water five quarts. Boil for two hours, and strain. Used to restore the colour of black cloth.
187. LIQUID FOR PRESERV- ING FURS FROM MOTH.— Warm water, one pint ; corrosive sublimate, twelve grains. If washed with this, and afterwards dried, furs are safe from moth. Care should taken to label the liquid — poison.
188. FRENCH POLISHES.— 1. N" APT HA POLISH. — Shellac, three pounds; wood naptha, three quarts. Dissolve.
189. 2. SPIRIT POLISH. — Shellac, two pounds; powdered ruast'c and sandarac, of each one ounce; copal
half a pint; spirits >: wine
one gallon. Digest in the cold till dis solved.
190. BRILLIANT WHITEWASH. — Many have heard of the brilliant stucco whitewash on the east end 01 the President's house at Washington. The following is a receipt for it ; it is gleaned from the National Intelligencer, with some additional improvements learned by experiments. Take half a bushel of nice unslacked lime, slack it with boiling water, cover it during the process to keep in the steam. Strain and* the liquid through a fine sieve or strain- er, and add to it a peck of salt, pre- viously well dissolved in warm water ; three pounds of ground rice, boiled to a thin paste, and stirred in boiling hot ; half a pound of powdered Spanish whiting, and a. pound of clean glue, which has been previously dissolved by- soaking it well, and then hanging it over a slow fire, in a small kettle within a large one filled with water. Add five gallons of hot water to the mixture, stir it well, and let it stand a few days covered from the dirt.
It should be put on right hot; for this purpose it can be kept in a kettle on a portable furnace. It is said that about a pint of this mixture will cover a square yard upon the outside of a house if properly applied. Brushes more or less small may be used accord- ing to the neatness of the job required. It answers as well as oil paint for wood, brick or stone, and is cheaper. It re- tains its brilliancy for many years. There is nothing of the kind that will compare with it, either for inside or outside walls.
Colouring matter may be put in and made of any shade you like. Spanish brown stirred in will make red pink, more or less deep according to the quantity. A delicate tinge of this is very pretty, for insid** walls. Finely- pulverized common clay, well mixed with Spanish brown, make a reddish stone colour.* Yellow-ochre stirred in makes yellow wash, but crome goes further, and makes a colour generally esteemed prettier. In all th**« case*
64
A FOOL'S BOLi IS SOON SHOT.
the darkness of the shades of course is determined by the quantity of colour- ing used. It is difficult to make rules because tastes are different , it would be best to try experiments on a shingle and let it dry. We have been told that green must not be mixed with lime. The lime destroys the colour, and the colour has an effect on the whitewash, which makes it crack and p< •<_•!. When walls have been badly smoked and you wish to have them a clean white, it is well to squeeze indigo plentifully through a bag into the water you use, before it is stirred in the whole mixture. If a larger quantity than five gallons be wanted, the same proportion should be observed.
191. HUSBAND AND WIFE.— Being hints to each other for the good of both, as actually delivered at our own table : —
192. HINTS FOR WIVES. — If your husband occasionally looks a little troubled when he comes home, do not say to him, with an alarmed counte- nance, " What ails you, my dear ?" Don't bother him ; he will tell you of his own accord, if need be. Don't rat- tle a hailstorm of fun about his ears either ; be observant and quiet. Don't suppose whenever he is silent and thoughtful that you are of course the cause. Let him alone until he is in- clined to talk ; take up your book or your needlework (pleasantly, cheer- fully; no pouting — no sulleuness), and waft until he is inclined to be sociable. Don't let him ever find a shirt-button missing.- A shirt-button being off a col lar or wrist-band has frequently pro- duced the first hurricane in married life. Men's shirt-collars never fit ex- actly— see that your husband's are made as well as possible, and then, if he does fret a little about them, never mind it; men have a prescriptive right to fret about shirt-collars.
193. HINTS FOR HUSBANDS — If your wife complains that -young ladies " now-a-day" are very forward, don't accuse her of jealousy. A little con- cern on her part only proves her lore
for you, and you may enjoy your tri umph without saying a word. Don't evince your weakness either, by com- plaining of every trifling neglect. What though her chair is not set so close to yours as it used to be, or though her knitting and crochet seem to abeord too large a share of her attention, depend upon it that, as her eyes watch the mtertwinings of the threads, and the manoeuvres of the needles as they dance in compliance to her delicate fingers, she is thinking of courting days, 4ove-letters, smiles, tears, suspicions, and reconciliations, by which your two hearts became entwined together in the network of love, whose meshes you can neither of you unravel or escape.
194. HINTS FOR WIVES. — Never complain that your husband pores too much over the newspaper, to the ex^ elusion of that pleasing converse which you formerly enjoyed with him. Don't hide the paper ; don't give it to the children to tear ; don't be sulky when the boy leaves it at the door ; but take it in pleasantly, and lay it down before your spouse. Think what man would be without a newspaper ; treat it as a great agent in the work of civilization, which it assuredly is ; and think how much good newspapers have done by exposing bad husbands and bad wives, by giving their errors to the eye of the public. But manage you in this way : when your husband is absent, instead of gossiping with neighbors, or looking into shop windows, sit down quietly, and look over that paper; run your eye over its homo and foreign news ; glance rapidly at the accidents and casualties ; carefully scan the leading articles; and at tea-time, when your husband again takes up the paper, say, " My dear, what an awful state of things there seems to be in India ;" or " what a terrible calamity at the Glas- gow theatre;" or " trade appears to be flourishing in the north !" and depend upon it down will go the paper. If he has not read the information, he will hear it all from your lips, and whe»
A LIAR SHOULD HAVE A GOOD MEMORY.
65
you have done, he will ask, " Did you, my dear, read Simpson's letter upon the discovery of chleroform?" And whether you did or not, you will grad- ually get into as cosy a chat as you ever enjoyed; and you will soon dis- cover that, rightly used, the newspaper is the wife's real friend, for it keeps the husband at home, and supplies capital topics for every-day table-talk.
195. HINTS FOR HUSBANDS. — You can hardly imagine how refreshing it is to occasionally call up the recollection of your courting days. How tediously the hours rolled away prior to the ap- pointed time of meeting; how swift they seemed to fly, when met; how fond was the first greeting ; how tender the last embrace ; how fervent were your vows ; how vivid your dreams of future happiness, when, re- turning to your home, you felt yourself secure in the confessed love of the ob- ject of your warm affections. Is your dream realized ? — are you so happy as you expected ? Why not ? Consider whether as a husband you are as fer- vent and constant as you were when a lover. Remember that the wife's claims to your unremitting regard — great be- fore marriage, are now exalted to a much higher degree. She has left the world for you — the home of her child- hood, the fireside of her parents, their watchful care and sweet intercourse bave 'all been yielded up for you. Look then most jealously upon all that may tend to attract you from home, and to weaken that union upon which your temporal happiness mainly depends; and believe that in the solemn relationship of husband is to be found one of the best guarantees for man's honour and happiness.
196. HINTS FOR WIVES. — Per- chance you think that your husband's disposition is much changed ; that he is no longer the sweet-tempered, ardent lover he used to be. This may be a mistake. Consider his struggles with the world — his everlasting race with the busy competition of trade. What IB it makes him so oajjer in the pursuit
of gain — so energetic by day, so sleep- less by night — but his love of home, wife, and children, and a dread that their respectability, according to the light in which he has conceived it, may be encroached upon by the strife of ex- istence. This is the time secret of that silent care which preys upon the hearts of many men ; and true it is, that when love is least apparent, it is nevertheless the active principle which animates the heart, though fears and disappoint- ments make up a cloud which obscures the warmer element. As .above the clouds there is glorious sunshine, while below are showers and gloom, so with the conduct of man — behind the gloom of anxiety is a bright fountain of high and noble feeling. Think of this in those moments when clouds seem to lower upon your domestic peace, and by tempering your conduct accordingly, the gloom will soon pass away, and warmth and brightness take its place.
197. HINTS FOR HUSBANDS. — Sum- mer is the season of love ! Happy birds mate, and sing among the trees ; fishes dart athwart the running streams, and leap from their element in resistless ecstacy ; cattle group in peaceful nooke, by cooling streams ; even the flowers seem to love as they twine their tender arms around each other, and throw their wild tresses about in beautiful profusion; the happy swain sits with his loved and loving mistress beneath the sheltering oak, whose arms spread out, as if to shield and sanctify their pure attachment. What shall the hus- band do now, when earth and heaven seem to meet in happy union ? Must he still pore over the calculations of the counting-house, or ceaselessly pursue the toils of the work-room — sparing no
iment to taste the joys which Heaven measures out so liberally 1 No ! " Come, dear wife, let us once more breathe the fresh air of heaven, and look upon the beauties of earth. The summers are few we may dwell together; we will not give them all to Mammon. Again [et our hearts glow with emotions of renewed love — our feet shall again
S6
A HUNGRY MAN SEES PAR.
tread the green sward, and the music of the rustling trees shall mingle in our whisperings of love !"
198. HINTS FOR WIVES. — " It was !" " It was not !" " It was .''"'It was not /" " Ah !" Ha !"— Now who's the wiser or the better for this contention for the last word? Does obstinacy establish superiority, or elicit truth ? Decidedly not ! Woman has always been described as clamoring for the last word ; actors, authors, preach- ers, and philosophers, have agreed in attributing this trait to her, and in cen- suring her for it. Yet why they should condemn her, unless they wish the matter reversed, and thus committed themselves to the error imputed to her, it were difficult to discover. However, so it is ; — and it remains for some one of the sex, by an exhibition of noble example, to aid in sweeping away the unpleasant imputation. The wife who will establish the rule of allowing her husband to have the last word, will achieve for herself and her sex a great moral victory ! Is he right ? — it were a great error to oppose him. Is he wrong ? — he will soon discover it, and applaud the self- command which bore nnvexed his pertinacity. And gradually there will spring up such a happy fusion of feelings and ideas, that there will be no " last word" to contend about — but a steady and unruffled flow of generous sentiment.
199. HINTS FOR HUSBANDS. — When once a man has established a home, his most important duties have fairly begun. The errors of youth may be overlooked ; want of purpose, and even of honour, in his earlier days, may be forgotten. But from the moment of his marriage he begins to write his indelible history; not by pen and ink, but by actions — by which he must eve- afterwards be re- ported and judged. His conduct at home ; his solicitude, for his family ; the training of his children ; his devotion to his wile ; his regard for the great inter ests of eternity ; these are the tests by which his worth will ever afterwards be estimated by all who think or care
about him. These will determine his position while living, and influence, his memory when died. He uses well or ill the brief space allotted to him out of all eternity, to build up a fame found ed upon the most solid of all founda- tions— private worth; and God will judge him, and man judge of him ac- cordingly.
200. HINTS FOR WIVES.— Don't imagine when you have obtained a hus- band that your attention to personal neatness and deportment may be re- laxed. Now, in reality, is the time for you to exhibit superior taste and excel- lence in the cultivation of your address, and the becoming elegance of your ap- pearance. If it required some little care to foster the admiration of a lovei — how much more is requisite to keep yourself lovely in the eyes of him, to whom there is now no privacy or dis- guise— your hourly companion? And if it was due to your lover that you should always present to him, vfhopro- posed to wed and cherish you, a neat and lady-like aspect ; how much more is he entitled to a similar mark of re- spect, who lias kept his promise with honourable fidelity, and linked all his hopes of future happiness with yours ? If you can manage these matters with- out appearing to study them, so much the better. Some husbands are impa- tient of the routine of the toilette, and not unreasonably so — they possess ac- tive and energetic spirits, sorely dis- turbed by any waste of time. Some wives have discovered an admirable facility in dealing with this difficulty ; and it is a secret which, having been discovered by some, may be known to all — and is well worth the finding out.
201. HINTS FOR HUSBANDS. — Cus- tom entitles you to be considered the " lord and master" over your household But don't assume the master and sink the iord. Remember that noble gener osity, forbearance, amiability, and in tcgrity, are among the more lordly at tributes of man. As a husband therefore, exhibit the true nobility o«
AT OPEN DOORS DOGS COME IN.
67
man, and seek to govern your own household by the display of high moral excellence. A domineering spirit — a fault-finding petulance — impatience of trifling delays — and the exhibition of unworthy passions at the slightest prov- ocation, can add no laure-l to your own " lordly" brow, impart no sweetness to home, and call forth no respect from those by whom you may be surrounded. It is one thing to be a master — another thing to be a man. The latter should be the husband's aspiration ; for he who cannot govern himself is M-qualified to govern another.
202. HINTS TO WIVES.— It is as- tonishing how much the cheerfulness of a wife contributes to the happiness of home. She is the sun — the centre of a domestic system, and her children are like planets around her, reflecting her rays. How merry the little ones look when the mother is joyous and good-tempered ; and how easily and pleasantly her household labours are overcome! Her cheerfulness is re- flected everywhere: it is seen in the neatness of her toilette, the order of her table, and even the seasoning of her dishes. We remember hearing a hus- band say that he could always guage the temper of his wife by the quality of her cooking: good temper even influ- enced the seasoning of her soups-, and the lightness and delicacy of her pastry. When ill temper pervades, the pepper is dashed in as a cloud ; perchance the top of the pepper-box is included, as a kind of diminutive thunderbolt ; the salt is all in lumps ; and the spices seem to betake themselves all to one spot in a pudding, as if dreading the frowning face above them. If there be a hus- band who could abuse the smiles of a really good-tempered wife, we should like to look at him ! No, no, such a phenomenon does not exist. Among elements of domestic happiness, the 'imiability of the wife and mother is of the utmost importance — it is one of the best securities for the HAP?INESS OF HOME,
203. HINTS FOR HOME COM- FORTS.
A short needle makes the most ex- pedition in plain sewing.
When you are particular in wishing to have precisely what you want from a butcher's, go and purchase it your- self.
One flannel petticoat will wear near- ly as long as two, if turned behind -part before, when the front begins to wear thin.
People in general are not aware ho\* very essential to the health of their in- mates is the free admission of light into their houses.
A leather strap, with a buckle to fasten, is much more commodious than a cord for a box in general use for short distances ; cording and uncording is a nasty job.
There is not any real economy in purchasing cheap calico for gentlemen's night shirts. The calico cuts in holes , and soon becomes bad coloured in washing.
Sitting to sew by candle-light by a table with a dark cloth on it is injurious to the eye-sight. When no other remedy presents itself, put a sheet of white pa- per before you.
People very commonly complain of indigestion: how can it be wondered at, when they seem by their habit of swallowing their food wholesale, to for- get for what purpose they are provided with teeth.
Never allow your servants to put wiped knives on your table ; for, gene- rally speaking, you may see that they have been wiped with a dirty cloth. If a knife is brightly cleaned, they are compelled to use a clean cloth.
There is not anything gained in econo- my by having very young and inexperi- enced servants at low wages ; they break, waste, and destroy more than an equivalent for higher wages, setting aside comfort and respectability.
No article in dress tarnishes so readi ly as black crape trimmings, and few things injure it more than damp ; there- fore, to preserve its beauty on be nneta
cs
A WORD BEFORE IS WORTH TWO BEHIND.
a lady in nice mourning should, in her 9Vi>ning walks, at all seasons of the yt-;tr, take as * companion an old para- BO! to shade ter crape.
A piece of oil-cloth (about twenty inches long) is a useful appendage to a common sitting-room. Kept in the closet, it can be available at any time to place jars upon, &c., &c., which are likely to soil your table during the pro- cess of dispensing their contents : a wing and duster are harmonious accom- paniments to the oil-cloth.
In most families many members are not fond of fat ; servants seldom like it, consequently there is frequently much wasted ; to avoid which, take off bits of suet fat from beef-steaks, &c., pre- vious to cooking ; they can be used for puddings. With good management, there need not be any waste in any shape or form.
Nothing looks worse than shabby gloves ; and, as they are expensive arti- cles in dress, they require a little man- agement. A good glove will last six cheap ones with care. Do not wear your best gloves to night church — the neat of the gas, &c., gives a moisture to the hands that spoils the gloves ; do not wear them in very wet weather ; as carrying umbrellas, and drops of rain, spoil them.
A given quantity of tea is similar to malt — only giving strength to a given quantity of water, as we find therefore any additional quantity is waste. Two small teaspoonfuls of good black tea, and one three parts full of green, is sufficient to make three teacupsful agreeable, the water being put in, in a boiling state, at once ; a second edition of water gives a vapid flavour to tea.
It may sound like being over particu- lar, but we recommend persons to make a practice of fully addressing notes, &c., on all occasions; when, in case of their being dropped by careless mes- gengers (which is not a rare occur- rence), it is evident for whom they are intended, without undergoing the inspec- tion of any other parties bearing a simi- lar name.
Children should not be allowed to ask for the same thing twice. This may be accomplished by parents, teacher (or whoever may happen to have the management of them), paying attention to their little wants, if proper, at once, when possible. The children should be instructed to understand that when they are not answered immedi- ately, it is because it is not convenient. Let them learn patience by waiting.
We know not of anything attended with more serious consequences than that of sleeping in damp linen. Per- sons are frequently assured that they have been at a fire for many hours, but the question is as to what sort of fire, and whether they have been prop- erly turned, so that every part may be exposed to the fire. The fear of creasing the linen, we know, prevents many from unfolding it, so as to be what we consider sufficiently aired; but health is of more importance than appearances ; with gentleness there need be no fear of want of neatness.
If the weather appears doubtful, al ways take the precaution of having an umbrella when you go out, particu- larly in going to church ; you thereby avoid incurring one of three disagreea- bles: in the first place, the chance of getting wet — or encroaching under a friend's umbrella — or being under the necessity of borrowing one, conse- quently involving the trouble of re- turning it, and possibly (as is the case nine times out of ten) inconveniencing your friend by neglecting to return it. Those who disdain the use of um- brellas generally appear with shabby hats, tumbled bonnet ribbons, wrinkled silk dresses, &c., &c., the consequence of frequent exposure to unexpected showers, to say nothing of colds taken, no one can tell how.
Exercise in the open air is of the first importance to the human frame, yet how many are in a manner de- prived of it by their own want of man- agement of their time ! Females with slender means are for the most part destined to in- door occupations, and
A BLIND MAN SHOULD NOT JUDGE OF COLOURS
cave but little time allotted them lor taking the air, and that little time is generally sadly encroached upon by the ceremony of dressing to go out. It may appear a simple suggestion, but experience only will show how much time might be redeemed by habits of regularity; such as putting the shawls, cloaks, gloves, shoes, clogs, &c., &c., or whatever is intended to be worn, in readiness, instead of having to search one drawer, then another, for possibly a glove or collar — wait for shoes being cleaned, &c.— and this when (probably) the out-going persons have to return to their employment at a given time. Whereas, if all were in readiness, the preparations might be accomplished in a few minutes, the walk not being cur- tailed by unnecessary delays.
Eat slowly and you will not over- eat.
Keeping the feet warm will prevent headaches.
Late at breakfast — hurried for din- ner— cross at tea.
Between husband and wife little at- tentions beget much love.
Always lay your table neatly, whether you have company or not.
Put your balls or reels of cotton into little bags, leaving the ends out.
Whatever you may choose to give iway, always be sure to keep your tem- per.
Dirty windows speak to the passer- by of the negligence of the inmates.
In cold weather, a leg of mutton im- proves by being hung three, four, or Sve weeks.
When meat is hanging, change its position frequently, to equally distribute the juices.
There is much more injury done by admitting visitors to invalids than is generally supposed.
Matches, out of the reach of children, should be kept in every bed-room. They are cheap enough
Apple and suet dumplings are lighter when boiled in a net than a cloth. Scum the pot well.
When chamber towels get thin in the
middle, cut them in two, sew the Bel- vages together, and hern the sides
When you dry salt for the table, do not place it in the salt-cells until it is cold, otherwise it will harden into a lump.
Never put away plate, knives and forks, &c., uncleaued, or sad inconve- nience will arise when the articles are wanted.
Feather-b.eds should be opened every third year, the ticking well dusted, soaped, and waxed, the feathers dress- ed and returned.
Persons of defective sight, when threading a needle, should hold it over something white, by which the sight will be assisted.
In mending sheets and shirts, put the pieces sufficiently large, or in the first washing the thin parts give way. and the work is all undone.
Reading by candle-light, place the candle behind you, that the rays may
This will relieve the eyes.
A wire fire-guard, for each fire-place in a house, costs little, and greatly diminishes the risk to life and property. Fix them before going to bed.
In winter, get the work forward by daylight, to prevent running about at night with candles. Thus you escape grease spots and risks of fire.
Be at much pains to keep your chil dren's feet dry and warm. Don't bury their bodies in heavy flannels and wools, and leave their knees and legs naked.
Apples and pears, cut into quarters, and stripped of the rind, baked with a little water and sugar, and eaten with boiled rice, are capital food for chil- dren.
After washing, overlook linen, and stitch on buttons, hooks and eyes, &c. ; for this purpose, keep a " housewife's friend," full of miscellaneous threads, cottons, buttons, hooks, &o.
For ventilation open your windows, both at top and bottom. The fresh air rushes in one way, while the foul makes its exit the other. This is letting in your friend and expelling your enemy
ro
ALL IS NOT GOLD THAT GLITTERS.
204. COOKERY FOR CHILD REN.
205. FOOD FOR AN INFANT. — Take of fresh cow's milk, one tablespoonful, and mix with two tablespoonfuls of hot water ; sweeten with loaf-sugar as much as may be agreeable. This quan- tity i» sufficient for once feeding a new- born infant; and the same quantity may be given every two or three hours, not oftener, till the mother's breast affords natural nourishment.
206. MILK FOR INFANTS Six MONTHS OLD. — Take one pint of milk, one pint of water ; boil it, and add one tablespoonful of flour. Dissolve the flour first in half a teacupful of water ; it must be strained in gradually, and boiled hard twenty minutes. As the child grows older, one third water. If properly made, it is the most nutritious, at the same time the most delicate food, that can bo given to young children.
207. BROTH. — Made of lamb or chicken, wjtn stale bread toasted, and broken in, is safe and healthy for the dinners of children, when first weaned.
208. MILK.— Fresh from the cow, with a very little loaf-sugar, is good and safe food for young children. From three years old to seven, pure milk, into which is crumbled stale bread, is the best breakfast and supper for a child.
209. FOR A CHILD'S LUNCHEON — Good sweet butter, with stale bread, is one of the most nutritious, at the same time the most wholesome articles of food, thJtt can be given children after they are .weaned.
210. MILK PORRIDGE. — Stir four tablespoonfuls of oatmeal, smoothly, into a quart of milk ; then stir it quickly into a quart of boiling water, and boil up a few minutes till it is thickened : sweeten with sugar. Oat- meal, where it is found to agree with the stomach, is much better for chil- dren, being a fine opener as well as cleanser ; fine flour, in every shape, is the reverse. Where biscuit-powder is in use, let it be made at home ; this, at all events, will prevent them getting the sweepings of the baker's counters,
boxes, and baskets. All the left bread in the nursery, hard ends of stale 1 iaves, &c., ought to be dried in the oven of screen, and reduced to powder in the mortar.
211. MEATS FOR CHILDREN. — Mut- ton, lamb, and poultry, are the best Birds and the white meat of fowls, ar the most delicate food of this kind tha can be given. ' These meats should b slowly cooked, and no gravy, if mad rich with butter, should be eate by young child. Never give children hard tough, half-worked meats, of any kind.
212. VEGETABLES FOR CHILDREN. — EGGR, &c. — Their rice ought to be cooked in no more water than is neces- sary to swell it ; their apples roasted, or stewed with no more water than is necessary to steam them ; their vege- tables so well cooked as to make them require little butter, and less digestion ; their eggs boiled slow and soft. The boiling of their milk ought to be di- rected by the state of their bowels ; if flatulent or bilious, a very little curry- powder may be given in their vegeta- bles with good effect- — such as turme- ric and the warm seeds (not hot pep- pers) are particularly useful in such cases.
213. POTATOES AND PEAS. — Pota- toes, particularly some kinds, are not easily digested by children ; but this is easily remedied by mashing them very fine, and seasoning them with sugar and a little milk. When peas are dressed for children, let them be seasoned with mint and sugar, which will take off the flatulency. If they are old let them be pulped, as the skins are perfectly indigestible by children's or weak sto- machs. Never give them vegetables less stewed than would pulp through a colander.
214. RICE PUDDING WITH FRUIT. — In a pint of new milk put two large spoonfuls of rice well washed ; then add two apples, pared and quartered, or a few currants or raisins. Simmer slowly till the rice is very soft, then add one egg, beaten, to bind it. Serve with cream and sugar.
A SWALLOW MAKES NOT SUMMER OR SPRING TIME.
71
215. PUDDINGS AND PANCAKES FOB CHILD BEN.— Sugar and egg, browned before the fire, or dropped as fritters into a hot frying pan, without fat, will make them a nourishing meal.
216. To PREPARE FRUIT FOR CHIL- DREN.— A far more wholesome way than in pics or puddings, is to put ap- ples sliced, or plums, currants, goose- berries, &c., into a stone jar ; and sprinkle among them as much sugar as necessary. Set the jar in an oven on a hearth, with a teacupful of water to prevent the fruit from burning ; or put the jar into a saucepan of water till its contents be perfectly done. Slices of bread or some rice may be put into the jar, to eat with the fruit.
217. RICE AND APPLES. — Core as many nice apples as will fill the dish ; boil them in light syrup; prepare a quarter of a pound of rice in milk, with sugar and ealt ; put some of the rice in the dish, and put in the apples and fill up the intervals with rice, and bake it in the oven till it is a fine colour.
218. A NICE APPLE CAKE FOR CHILDREN. — Grate some stale bread, and slice about double the quantity of apples ; butter a mould, and line it with sugar paste, .and strew in some crumbs, mixed with a little sugar ; then lay in apples, with a few bits of butter over them, and so continue till the dish is full ; cover it with crumbs, or prepared rice ; season with cinnamon and sugar. Bake it well.
219. FRUITS FOR CHILDREN. — That fruits are naturally healthy in their sea- son, if rightly taken, no one who believes that the Creator is a kind and benefi- cent Being can doubt. And yet the use of summer fruits appears often to cause most fatal diseases, especially in children. Why is this ? Because we do not conform to the natural laws in using this kind of diet. These laws are very simple and easy to understand. Let the fruit be ripe when you eat it ; and eat when you require food. Fruits that have seeds are much healthier than the stone fruits. But all fruits are better, for very young children, if i
baked or cooked in some manner, and eaten with bread. The French always eat bread with raw fruit. Apples and winter pears are very excellent food for children, indeed, for almost any person in health ; but best when eaten for breakfast or dinner. If taken late in the evening, fruit often proves in- jurious. The old saying that apples are gold in the morning, silver at noon, and lead at night, is pretty near the truth. Both apples and pears are often good and nutritious when baked or stewed, for those delicate constitutions that cannot bear raw fruit. Much of the fruit gathered when unripe, might be rendered fit for food by preserving in sugar. (See 108.)
220. RIPE CURRANTS are excellent food for children. Mash the fruit, sprinkle with sugar, and with good Dread let them eat of this fruit freely.
221. BLACKBERRY JAM. — Gather the fruit in dry weather ; allow half a pound of good brown sugar to every pound of fruit ; boil the whole together gently for an hour, or till the blackber- ries are soft, stirring and mashing them well. Preserve it like any other jam, and it will be found very useful in fam- ilies, particularly for children — regu- lating their bowels, and enabling you to dispense with cathartics. It may be spread on bread, or on puddings, in- stead of butter: and even when the blackberries are bought, it is cheaper than butter. In the country, every family should preserve, at least, half a peck of blackberries.
222. To MAKE SENNA AND MANNA PALATABLE. — Take half an ounce, when mixed, senna and manna; put in half a pint of boiling water ; when the strength is abstracted, pour into the liquid from a quarter to half a pound of prunes and two large tablespoonfuls of W. I. molasses. Stew sl<fwly until the liquid is nearly absorbed. When cold it can be eaten with bread and butter, without detecting the senna, and is excellent for costive children.
223. STATISTICS OF THE BI- BLE.—The Bible contains 3,566,480
72
AN ILL SERVANT WILL NEVER BE A GOOD MASTER.
letters; 810,697 words; 31,173 verses; 1,189 chapters ; 66 books. The word and 46,227 times ; the word reverend only once, which is the 9th verse of the llth Psalm; the word Lord 1,85' times ; the middle and least chapter is the 117th Psalm; the middle verse the 8th of 118th Psalm ; and the 21st verse 7th chapter of Ezra contains the alpha- bet. The finest chapter to read is the 26th of Acts ; the 19th chapter of sec- ond book of Kings, and the 37th chap- ter of Isaiah are alike. The least verse is the 33d of the 1 1th chapter of John ; and the 8th, 15th, 21st and 31st verses of the 107th Psalm are alike. Each verse of the 136th Psalm ends alike ; there are no words or names in the Bible of more than six syllables.
224. ROCHE'S EMBROCATION FOR HOOPING COUGH. — Olive oil, two ounces; oil of amber, one ounce ; oil of cloves, one drachm. Mix. To be rubbed on the chest at bed-time.
225. A BLACK MAN'S RECIPE TO DRESS RICE.— Wash him well, much wash in cold water, the rice flour make him stick. Water boil all ready very fast. Throw him in, rice can't burn, water shake him too much. Boil quarter of an hour or little more ; rub one rice in thumb and finger, if all rub away him quite done. Put rice in co- lander, hot wrater run away ; pour cup of cold water on him, put back rice in saucepan, keep him covered near the fire, then rice all ready. Eat him up !
226. CEMENTS.— The term cement include^ all those substances employed for the purpose of causing the adhesion of two or more bodies, whether origi- nally separate, or divided by an acci- dental fracture. As the substances that are required to be connected together are exceedingly various, and differ very much in their properties as to texture, &c., &ct, and as the conditions under which they are placed, with regard to heat and moisture, are also exceedingly variable, a number of cements, possessed of very different properties, are re- quired ; for a cement that answers ad- mirably under one set of circumstances,
may be perfectly useless in others. A vast number of cements are known and used in the various arts, but they may all be referred to a few classes ; and our object in this paper will be to de- scribe the manufacture and use of the best of each class, and also to state what are the general principles upon which the success or failure of cementing usually depends. The different parts of a solid are held together by an at- traction between their several particles, which is termed the attraction of co- hesion, or cohesive attraction. The amount of this varies with the sub- stances ; thus, the cohesion of the par- ticles of iron to one another is enor- mously great, whilst that between those of chalk is but email. This attraction acts only when the particles are in the closest possible contact ; even air must not be between them. If, after break- ing any substance, we could bring the particles into as close contact as before, and remove the air, they would re-unite, and be as strongly connected as ever. But, in general, this is impossible ; small particles of grit and dust get be- tween them ; the film of interposed air cannot be removed; and thus, however firmly we press the edges of a broken cup together, it remains cracked china still. Perfectly flat, clean surfaces, like those of freshly ground plate-glass, may sometimes be made to cohere, so that the two pieces become one, and cannot be separated without breaking. The attraction of cohesion takes place be- tween the parts of the same substance, and must not be confounded with that of adhesion, which is the attraction ol different substances to one another; for example, the particles of a piece of wood are united by cohesive attraction, whilst the union of glue and wood to each other depends on adhesive attrac- tion. And it is important that this distinction be borne in mind, for, in al- most all cases, the cohesion between the particles of the cement is verj much less than the adhesion of the ce ment to other bodies ; and if torn apart, the connected joint gives way — not by
OPINION IS PRIVATE PROPERTY VVHICH THE LAW CANNOT SEIZE.
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the loosening of tho adhesion, but by the layer of cement splitting down the centre. Hence the important rule, that the less cement in a joint, the stronger it is. Domestic manipulators usually reverse this, by letting as much cement as possible remain in the joint, which is, therefore, necessarily a weak one. A thick, nearly solid cement, which cannot be pressed out of the ''oint, is always inferior to a thinner one, of which merely a connecting film remains between the united surfaces. Having thus mentioned the general principles that ought always to be borne in mind, we will now proceed to de- scribe the manufacture and uses of some of the more useful cements.
227. MOUTH GLUE affords a very convenient means of uniting papers, and other small light objects; it is made by dissolving by the aid of heat, pure glue, as parchment glue, or gelatine, with about one quarter or one-third of its weight of coarse brown sugar, in as small ^ quantity of boiling water as possible; this, when perfectly liquid, should be cast into thin cakes on a flat surface very slightly oiled, and as it cools cut up into pieces of a convenient size. When required for use one end may be moistened by the mouth, and is then ready to be rubbed on any substances it may be wished to join ; a piece kept in the desk or work- box is exceedingly convenient. (See 63.)
228. PASTE is usually made by rub- bing up flour with cold water and boil- ing; u a little alum is mixed before boiling it is much improved, being less clammy, working more freely in the brush and thinner, a less quantity is required, and it is therefore stronger. If required in large quantity, as for papering rooms, it may be made by mixing one quartern of flour, one quar- ter pound of alum, and a little warm water ; when mixed, the requisite quan- tity of boiling water should be poured on whilst the mixture is being stirred. Paste is only adapted to cementing paper ; when used it should be spread
on one side of the paper, which should then be folded with the pasted side in- wards and allowed to remain a few minutes before being opened and used ; this swells the paper, and permits ita being more smoothly and securely at- tached. Kept for a few days, paste be- comes mouldy, and after a short time putrid ; this inconvenience may be ob- viated by the use of —
229. PERMANENT PASTE, made by adding to each half -pint of flour-paste without alum, fifteen grains of corrosive sublimate, previously rubbed to powder in a mortar, the whole to be well mix- ed ; this, if prevented from drying, by being kept in a covered pot, remains good any length of time, and is there- fore convenient; but unfortunately it is extremely poisonous, though its exces- sively nauseous taste would prevent its being swallowed accidentally; it pos- sesses the great advantage of not being liable to the attacks of insects.
230. LIQUID GLUE. — Several prepa- rations were much in vogue a few months since under this title. The liquid glue of the shops is made by dis- solving shellac in water, by boiling it along with borax, which possesses the peculiar property of causing the solu- tion of the resinous lac. This prepara- tion is convenient from its cheapness and freedom from smell ; but it gives way if exposed to long-continued damp, which that made with naphtha resists. Of the use of common glue very little need be said ; it should always be pre- pared in a glue-pot or double vessel, to prevent its being burned, which injures it very materially ; the objection to the use of this contrivance is, that it renders it impossible to heat the glue in the inner vessel to the boiling point ; this inconvenience can be obviated by em- ploying in the outer vessel some liquid which boils at a higher temperature than pure water, such as saturated so- lution of salt (made by adding one-third as much salt as water). This boils at 224° Fahr., twelve degrees above the heat of boiling water, and enables the glue in the inner vessel to be heated
74
REVENGE IS THE- ONLY DEBT WHICH IT IS WRONG TO PAY.
to a much higher temperature than when pure water is employed. If a saturated solution of nitre is used, the temperature rises still higher. (See 66.)
231. LIME AND EGG CEMENT is frequently made by moistening the edges to be united with white of egg, dusting on some lime from a piece of muslin, and bringing the edges into contact. A much better mode is to slake some freshly-burned lime with a small quantity of boiling water; this occasions it to fall into a very fine dry powder, if excess of water has not been added. The white of egg used should be intimately and thoroughly mixed, by beating, with an equal bulk of water, and the slaked lime added to the mix- ture, BO as to form a thin paste, which should be used speedily, as it soon sets. This is a valuable cement, possessed of great strength, and capable of with- standing boiling water. Cements made with lime and blood, scraped cheese, or curd, may be regarded as inferior va- rieties of it. Cracked vessels, of earth- enware and glass, may often be useful- ly, though not ornamentally, repaired by white lead spread on strips of calico, and secured with bands of twine. But, in point of strength, all ordinary ce- ments yield the palm to Jeffery's Pat- ented Marine Glue, a compound of India-rubber, shellac, and coal-tar naph- tha. Small quantities can be purchased nt most of the tool warehouses, at cheaper rates than it can be made. When applied to china and glass, the substances should be cautiously made not enough to melt the glue, which should be then rubbed on the edges so as to become fluid, and the parts brought into contact immediately. When well applied, the mended stem of a common tobacco-pipe will break at any other part, in preference to the junction. The colour of the glue unfortunately prevents its being used.
•232. THE RED CEMENT, which is employed by instrument makers for fomenting glass to metals, and which is very cheap, and exceedingly useful for v variety of purposes, is made by melt-
ing five parts of black resin, one part of yellow wax, and then stirring in gradu- ally one part of red ochre or Venetian red, in fine powder, and previously v.M dried. This cement requires to be melted before use, and it adheres better if the objects to which it is applied are warmed. A soft cement, of a some- what similar character, may be found useful for covering the corks of pre- served fruit, and other bottles, and it is made by melting yellow wax with an equal quantity of resin, or of common turpentine (not oil of turpentine, but the resin), using the latter for a very soft cement, and stirring in, as before, some dried Venetian red. Bearing in mind our introductory remarks, it will be seen that the uniting broken sub- stances with a thick cement is disad- vantageous, the object being to bring the surfaces as closely together as pos- sible. As an illustration of a right and a wrong way of mending, we will sup- pose a plaster of Paris figure broken ; the wrong way to mend it is by a thick paste of plaster, which makes, not a joint, but a botch. The right way to mend it, is by means of some well-made carpenter's glue, which, being absorbed in the porous plaster, leaves merely a film covering the two sufaces, and, if well done, the figure is stronger there than elsewhere. On carefully reading over our article, wre find one useful sub- stance has been omitted, namely, what is termed mastic cement, which is used for making a superior coating to inside walls, and which must not be confound- ed with the resin mastic. It is made by mixing twenty parts of well-washed and sifted sharp sand, with two parts of litharge, and one of freshly-burned and slaked quick-lime, in fine dry pow- der. This is made into a putty, by mixing with linseed oil. It sets in a few hours, having the appearance of light stone; and we mention it, as it may be frequently employed with advantage in repairing broken stone -work (as stairs), by filling up the missing parts. The employment of Roman cement, plaster, &c., for masonry work, hardly
HOXKSTT IS THE BEST POLICY.
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coi^es within the limits of Domestic Manipulation.
£33. ECONOMICAL DISH.— Cut some pretty fat ham or bacon into slices, and fry of a nice brown ; lay them aside to keep warm; then mix equal quantities of potatoes and cab- bage, bruised well together, and fry them in the fat left from the ham. Place the mixture at the bottom, and lay the slices of bacon on the top. Cauliflower, or broccoli, substituted for cabbage, is truly delicious ; and, to any one possessing a garden, quite easily procured, as those newly blown will do. The dish mus.t be well seasoned with pepper.
234. CURRY POWDER (1).— Take two ounces of turmeric, six ounces of coriander seed, half an ounce of powdered ginger, two drachms of cinnamon, six drachms of cayenne pep- per, four drachms of black pepper, one drachm of mace and cloves pow- dered fine, two drachms of pimento, four drachms of nutmeg, and an ounce and a half of fennel seed; powder finely, mix, dry, and bottle for use.
235. CURRY POWDER (2).— Take of coriander seed and turmeric each six drachms, black pepper four drachms, fennel seed and powdered ginger each two drachms, cayenne pepper half a drachm ; powder finely, mix, dry, and bottle for use.
236. NAMES AND SITUATIONS OF THE JOINTS.— In different parts of the kingdom the method of cutting up carcases varies. That which we de- scribe below is the most general, and is known as the English method.
BEEF — Fore Quarter. — Fore rib (five ribs); middle rib (four ribs); chuck ( three ribs ). Shoulder piece ( top of fore leg ) ; brisket ( lower or belly part of the ribs ) ; clod ( fore shoulder blade); Deck ; shin ( below the shoulder ) ; cheek.
Hind Quarter.— Sirloin ; rump ; aitch- bone— these are the three divisions of the upper part of the quarter ; buttock and mouse-buttock, which divide the thigh ; veiny piece, joining the buttock , 4
thick flank and thin flank ( belly pieces) and leg. The sirloin and rump of both sides form a baron. Beef is in season all the year ; lest in the winter.
MUTTON. — Shoulder; breast (the belly ) ; over which are the loin (chump, or tail end ). Loin (best end) ; and neck (best end) ; neck (scrag end). A cliino is two necks : a saddle, tw7o loins ; then there are the leg and head. Mutton is the best in Winter, Spring, and Au- tumn.
LAMB is cut into fore quarter and hind quarter ; a saddle, or loin ; neck, breast, leg-, and shoulder. Grass lamb is in season from June to August.
PORK is cut into leg, hand, or shoulder: hind-loin; fore-loin; belly-part; spare- rib (or neck) ; and head. Pork is in season nearly all the year.
VEAL is cut into neck (scrag-end); neck (best end) ; loin (best end) ; loin (chump, of tail end) ; fillet (upper part of the hind leg) ; hind knuckle (which joins the fillet knuckle of fore leg ; blade (bone of shoulder); breast (best end ) ; breast (brisket end) and hand. Veal is always in season, but dear in the Winter, and Spring.
237. VENISON is cut into haunch (or back) ; neck ; shoulder ; and breast. Doe venison is best in January, October, November, and December, and Buck veni- son in June, July, August, and Sep- tember.
OX-TAIL is much esteemed for pur- poses of soup ; so also is the CHEEK. The TONGUE is highly esteemed.
CALVES' HEADS are very useful for various dishes ; so also their KNUCKLES
FEET, HEART, &C.
238. II. RELATIVE. ECONOMY OP THE JOINTS.
The round is, in large families, one of the most profitable parts. It is usu- ally boiled, and like most of the boiling parts of beef, is generally sold less than roasting- joints.
The brisket is also a penny a pound ?ess in price than the roasting parts. It is not so economical a part as the round, having more bono to be weighed with it, and more fat. Where there are
76
PAST SERVICES SHOULD NEVER BE FORGOTTEN.
children, very fat joints are not desir- able, being often disagreeable to them, and sometimes prejudicial, especially if they have a dislike to it. This joint also requires more cooking than many others : that is to say, it requires a double allowance of time to be given for boiling it ; it will, when served, be hard and scarcely digestible, if no more time be allowed to boil it than that vrhich is sufficient for other joints and meats. When stewed it is excellent ; and when cooked fresh (i. e. unsalted), an excellent stock for soup may be ex- tracted from it, and yet the meat will serve ac well for dinner.
The edgebone, or aitchbone, is not con- sidered to be a very economical joint, the bone being large in proportion to the meat ; but the greater part of it, at least, is as good as that of any prime part. It sells at a penny a pound less than roasting joints.
The rump is the part of which the butcher makes great profit, by selling it in the form of steaks. In the coun- try, as tlvre is not an equal demand for steaks, the whole of it may be pur- chased as a joint, and at the price of other prime parts. It may be turned to good account in producing many ex- cellent dishes. If salted, it is simply boiled; if used unsalted, it is usually stewed.
The veiny piece is sold at a low price per bound ; but if hung for a day or two it is very good and very profitable. Where there are a number of servants and children to have an early dinner, this part of beef will be found desirable.
From the leg- and sliin excellent itock for soup may be drawn ; and, if not reduced too much, the meat taken from the bones may be served as a stew with vegetables ; or it may be seasoned pounded with butter, and potted; or chopped very fine, and seasoned with herbs, and bound together ty egg and bread crumps; it may be fried in balls, or in the form of large eggs, and served with a gravy made with a few spoon- fuls of the soup.
Of half an ox check excellent soup
may be made ; the meat, when taken from the bones, may be served as a stew.
Roasting parts of beef are the sir- loin and the ribs, and these bear in all places the highest price. The most profitable of these two joints at a family table is the ribs. The bones if remov- ed from the beef before it is roasted, will assist in forming the basis of a soup. When boned, the meat of the ribs is often rolled up, tied with strings, and roasted ; and this is the best way of using it, as it enables the carver tc distribute equally the upper part of the meat with the moce skinny and fatter parts at the lower end of'fhe bo lies.
239. III.— COOKING.
Ten pounds of beef require from two hours to two hours and a-half roast- ing, eighteen inches from a good clear fire.
Six pounds require one hour and a- quarter to one hour and a-half, four- teen inches from a good clear fire.
Three ribs of beef, boned and rolled, tied round with paper, will require two hours and a-half, eighteen inches from the fire ; baste once only.
The first three ribs of fifteen 01 twenty pounds, will take three hours or three and a-half; the fourth and fifth ribs will take as long, managed iu the same way as the sirloin. Paper the fat and the thin part, or it will be done too much, before the thick part is done enough.
When beef is very fat, it does not require basting; if very lean, tie it up in greasy paper, and baste frequently and well.
Common cooks are generally fond of too fierce a fire, and of putting things too near to it.
Slow roasting is as advantageous to the tenderness and Savour of meat as slow boiling.
TVe warmer the weather, and tho staler killed the meat is, the less time it will require to roast it.
Meat that is very fat require* more time than other meat.
GOLD HAS MORE WORSHIPPERS THAN GOD.
77
" In the hands of an expert cook," gays Majendie, " alimentary substances are made almost entirely to change their nature, their form, consistence, odour, savour, colour, chemical com- position, &c.; everything is so modified, that it is often impossible for the most exquisite sense of taste to recognize the substance which makes up the basis of certain dishes. The greatest utility of the kitchen consists in making the food agreeable to the senses, and rendering it easy of digestion."
Boiling extracts a portion of the juice of meat, which mixes with the water, and also dissolves some of its solids ; the more fusible parts of the fat melt out, combine with the water, and form soup or broth. The meat loses its red colour, becomes more savoury in taste and smell, and more firm and digestible. If the process is continued too long, the meat becomes indigestible, less succu- lent, and tough.
To boil meat to perfection, it should be done slowly, in plenty of water, re- placed by other hot water as evapora- tion takes place ; for, if boiled too quickly, the outside becomes tough ; and not allowing the ready transmission of heat, the interior remains rare.
The loss by boilfhg varies, according to Professor Donovan, from 6| to 16 per cent. The average loss on boiling butcher's meat, pork, hams, and bacon, is 12 ; and on domestic poultry, is 14|.
The loss per cent, on boiling salt beef is 15 ; on legs of mutton, 10 ; hams, 12£ ; salt pork, 13£ ; knuckles of veal, 8^; bacon, 64 ; turkeys, 16; chickens, 13}.
The established rule as regards time, is to allow a quarter of an hour for each pound of meat if the boiling is rapid, arid twenty minutes if slow. There are exceptions to this; for instance, ham ;iucl pork, which require from twenty to twenty-five minutes per pound, and bacon nearly half an hour. For solid joints allow fifteen minutes for every Douud; and from ten to twenty minutes
over ; though, of course, the length of time will depend much on the strength of the fire, regularity in the boiling, and size of the joint. The following table will be useful as an average of the time required to boil the various ar- ticles : —
H. M
A ham, 20 Ibs. weight, requires 6 3C A tongue (if dry), alter soaking . 4 0 A tongue, out of pickle . 2£ to 3 0
A neck of mutton 1 3C
A chicken 0 20
A large fowl 0 45
A capon 0 35
A pigeon . , 0 15
Roasting, by causing the contraction of the cellular substance which con- tains the fat, expels more fat than boil- ing. The free escape of watery par- tides in the form of vapour, so neces- sary to produce flavour, must be regu- lated by frequent basting with the fat which has exuded from the meat, combined with a little salt and water — otherwise the meat would burn, and become hard and tasteless. A brisk fire at first will, by charring the out- side, prevent the heat from penetrating, and therefore should only be employed when the meat is half roasted.
The loss by roasting varies, according to Professor Donovan, from 14 3-5ths to nearly double that rate, per cent. The average loss on roasting butcher's meat is 22 per cent. ; and on domestic poultry is 20£.
The loss per cent, on roasting beef, viz., on sirloins and ribs together, is 19 l-6th; on mutton, viz., legs and shoulders together, 24 4-5ths ; on fore quarters of lamb, 22 l-3d ; on ducks, 27 l-5th ; on turkeys, 20£ : on geese , 19J; on chickens, 14 3-5ths. So that it will be seen by comparison with the per centage given of the loss by boiling, that roasting is not so economical ; es- pecially when we take into account that the loss of weight by boiling ia not actual loss of economic materials, for we then possess the principal ingre- dients for soups ; whereas, after roast-
78 THE PAST IS GONE — THE FUTURE IS NOT COME— THE PRESENT, WHERE IS IT ?
ing, the fat only remains. The average loan in boiling and roasting together is 38 percent, according to Donovan, and 26 per cent, according to Wallace — a difference that may be accounted for by supposing a difference in the fatness of the meat, duration and degree of heat, &c., employed.
The time required to roast various articles of food with a clear good fire, is given below.
H. M. A. small capon, fowl, or chicken,
requires 0 20
A. large fowl 0 45
A. capon, full size . . . . 0 35
A. goose , 10
Wild ducks, and grouse . . . 0 15 Pheasants, and turkey poults . 0 20 A moderate-sized turkey, stuffed 115
Partridges 0 25
Quail .' 0 10
A hare or rabbit .... about 1 0
Beef, ten pounds 2 30
Leg of pork, 4 hour for each 1
pound and above that al- > 0 20
lowance ....-..)
A. chine of pork 20
A. neck of mutton 1 30
A. haunch of venison . . about 3 30
To roast properly, meat should be put a good distance from the fire,and brought gradually nearer when about half the time required for cooking it has elapsed ; it should be basted frequently ; and when nearly done, floured to make it look frothed. Old meats do not require BO much dressing as young ; and if not fat enough, use a little dripping for basting. Veal and mutton require a little paper put over the fat, to preserve it from being burn..
If roasting with a spit, be careful to have it well cleaned before running it through the meat, which should be dome always in the inferior parts ; but In many joints the spit will pass into the bones, and run along them for some distance, so as not to stain or injure the prime part. Balance skewers will fre- quently be required.
Broiling requires a brisk rapid heat,
which, by producing a greater degree of change in the affinities of the raw meat than roasting, generates a higher flavour, so that broiled meat is more savoury than roast. The surface be- coming charred, a dark-coloured crust is formed, which retards the evapora- tion of the juices; and, therefore, if properly done, broiled may be as tender and juicy as roasted meat.
Baking does not admit of the evap- oration of the vapours so rapidly as by the processes of broiling and roast- ing ; the fat is also retained more, and becomes converted by the agency of the heat into an empyreumatic oil, so as to render the meat less fitted for del- icate stomachs, and more difficult to digest. The meat is, in fact, partly boiled in its own confined water, and partly roasted by the dry hot air of the oven.
The loss by baking has not been esti- mated ; and, as the time required to cook many articles must vary with their size, nature, &c., we have con- sidered it better to leave that until giving the receipts for them.
Frying is of all methods the most ob- jectionable, from the foods being less digestible when thus prepared, as the fat employed undergoes chemical changes. Olive oil in this respect is pref- erable to lard or butter. The crackling noise which accompanies the process of frying meat in a pan is occasioned by the explosions of steam formed in fat, the temperature of which is much above 21 2 degrees. If the meat is very juicy t will not fry well, because it becomes sodden before the water is evaporated ; and it will not brown because the tem- perature is too low to scorch it. To ry fish well the fat should be boiling hot (600 degrees), and the fish irell dried in a cloth ; otherwise, owing to ;he generation of steam, the tempera- ;ure will fall go low that it will be boil- ed in its own steam, and not be brown- ed. Meat, or indeed any article," should >e frequently turned and agitated dnr- ing frying, to promote the evaporation of the watery particles. To make fried
THERE ARE NONE SO WICKED AS REPRESENTED J
79
things look well, the} should be done over twice with egg and stale bread crumbs.
To some extent the claims of either process of cooking depends upon the taste o» the individual. Some persons may esteem the peculiar flavour of fried meats, while others will prefer broils or stews. It is important, however, to understand the theory of each method of cooking, so that whichever may be adopted, it may be done well. Bad cooking, though by a good method, is far inferior to good cooking by a bad method. Therefore attend to 1972.
240. ALMOND FLAVOUR.— ES- SENCE OF PEACH KERNELS. — QUINT- ESSENCE OF NOYEAU.— Dissolve one ounce of essential oil of bitter almonds in one pint of spirits of wine. Used as flavouring for cordials, and perfuming pastry. In large quantities exceedingly poisonous. A few drops' only should be used to several pounds of syrups, pastry, <fec.
241. FREEZING WITHOUT ICE OR ACIDS.— The use of ice in cooling depends upon the fact of its requiring a vast quantity of heat to convert it from a solid into a liquid state, or, in other words, to melt it, and the heat so re- quired it obtains from those objects with which it may be in contact. A pound of ice requires nearly as much heat to melt it as would be sufficient to make a pound of cold water boiling hot ; hence its cooling power is extremely great. But ice does not begin to melt until the temperature is above the freezing point, and therefore it cannot be employed in freezing liquids, &c., but only in cooling them. If, how- ever, any substance is mixed with ice which is capable of causing it to melt more rapidly, and at a lower tem- perature, a still more intense cooling effect is the result; such a substance is common salt, and the degree of cold produced by the mixture of one part of salt with two parts of snow or pound- ed ice, is greater than thirty degrees below freezing. In making ice creams and dessert ices, the following arti-
cles are required : — Pewter ice-pots with tightly-fitting lids, furnished with handles ; wooden ice-paiis, to hold the rough ice and salt, which should be stoutly made, about the same depth as the ice-pots, aud nine or ten inches more in diameter; each should have a hold in the side, fitted with a good cork, in order that the water from the melted ice maybe drawn off as required. In addition, a broad spatula, about fou» inches long, rounded at the end, an«. furnished with a long wooden handle, is necessary to scrape the frozen cream from the sides of the ice-pot, and for mixing the whole smoothly together. When making ices, place the mixture of cream and fruit to be frozen, in the ice-pot, cover it with the lid, and put the pot in the ice-pail, which proceed to fill up with coarsely-pounded ice and salt, in the proportion of about one part of salt to three of ice ; let the whole re- main a few minutes (if covered by a blanket, so much the better), then whirl the pot briskly by the handle for a few minutes, take off the lid, and with the spatula scrape the iced cream from the sides, mixing the whole smoothly; put on the lid arid whir) again, repeating all the operations every few minutes until the whole of the cream is well frozen. Great care and considerable labour are required in stirring, eo that the whole cream may be smoothly frozen, and not in hard lumps. When finished, if it is required to be kept any time, the melted ice and salt should be allowed to escape by removing the cork, and the pail filled up with fresh materials. It is scarcely necessary to add, that if any of the melted ice and salt is allowed to mix with the crearr the latter is spoiled. From the diffi- culty of obtaining ice in places distant from large towns, and in hot countries, and from the impracticability of keeping it any length of time, or, in fact, of keeping small quantities more than a few hours, its use is much limited, and many have been the attempts to obtain an efficient substitute. For this pur I pose various saits have been employed
NONE SO GOOD AS THEY SHOULD BE.
which, when dissolved in water or in acid.s, absorb a sufficient amount ol'heat to freeze substances with which they may be placed a. contact. We shall not attempt in this article to describe all the various freezing mixtures that have been devised, but speak only of those which have been fon&d practically useful, state the circumstances which hav? prevented any of them, coming intc common use, and conclude by giving the composition of the New Freezing Preparation, which is now exported so largely to India, and the Composition of which has hitherto never been made public. Many of the freezing mixtures which are to be found de- scribed in books, are incorrectly so named, for although they themselves become colder than freezing, yet they are not sufficiently powerful to freeze any quantity of water, or other sub- stances, when placed in a vessel within them. In order to be efficient as a freezing mixture, as distinguished from a cooling one, the materials used ought to be capable of producing by them- selves an amount of cold more than thirty degrees below the freezing point of water, and this the ordinary mix- tures will not do. Much more efficient and really freezing mixtures may be made by using acids to dissolve the salts. The cheapest, and perhaps the best, of these for ordinary use, is one which is frequently employed in France, both for making dessert ice's, and cooling wines, &c. It consists of coarse- ly-powdered Glauber salt (sulphate of soda), on which is poured about two thirds its weight of spirits of salts (luuriatic acid). The mixture should DC made in a wooden vessel, as that is preferable to one made of metal, which conducts the external heat to the ma- terials with great rapidity ; and when the substance to be cooled is placed in the mixture, the whole should be covered with a blanket, a piece of old woollen carpet doubled, or some other non-conducting material, to prevent the access of the external warmth ; the vesse. used for icing wines she old not
be too large, that there may be n& waste of the freezing mixture. This combination produces a degree of cold thirty degrees below freezing ; and if the materials are bought at any of the wholesale druggists or drysalters, it is exceedingly economical. It is open, however, to the very great objection, that the muriatic acid is an exceedingly corrosive liquid, and of a pungent, disa- greeable odour ; this almost precludes its use for any purposes except that of icing wines.
Another substance, which is free from any corrosive action or unpleas- ant odour, is the nitrate of ammonia, which, if simply dissolved in rather less than its own weight of water, re- duces the temperature to about twenty- five degrees below freezing. The ob- jections to its use are, that its frigorific power is not sufficiently great to freeze readily ; and if it is required to form dessert ices, it is requisite to renew the process at the expiration of a quarter of an hour, a second, or even, if the weather is very hot, and the water used is rather warm, a third or fourth time. Again, the nitrate of ammonia is a very expensive salt ; even in France, where it is manufactured expressly for this purpose, it is sold at the rate of three francs a pound ; and in this country it cannot be obtained under a much higher price. One great re- commendation, however, attends its use, namely, that it may be recovered again, and "used any number of times, by simply boiling away the water in which it is dissolved by a gentle fire, until a small portion, on being remov- ed, crystallizes on cooling.
If, however, nitrate of ammonia in coarse powder is put into the cooler, and there is then added twice its weight of freshly-crushed washing soda, and an equal quantity of the coldest watef that can be obtained, an intensely powerful frigorific mixture is the re suit, the cold often falling to forty degrees below freezing. This is by far the most efficacious freezing mixture that can be made without the use of
MAN I OUBLES HIS EVILS BY BROODING UPON THEM.
81
ice or acids. But, unfortunately, it lias an almost insuperable objection, that the nitrate of ammonia is decom- posed by the soda, and cannot be re- covered by evaporation ; this rises the expense to BO great a height, that the plan is practically useless*
THE NEW FREEZING PREPARATION WITHOUT ICE OR ACIDS obviates all
these objections, not corrosive in
It is easy of use, and
its properties capable of being used at any time, at a minute's notice; is easy of transport, being in a solid form, and, moreover, moderate in its cost. In India, to which country it has been exported in enormous quantities, it has excited the most lively interest. It consists of two powders, the first of which is composed of one part by weight of muriate of am- monia, or sal-ammoniac powder, and intimately mixed with two parts by weight of nitrate of potash, or saltpetre. These quantities are almost exactly in (what is called by chemists) the com- bining proportions of the two salts, and by reacting on each other, the original compounds are destroyed, and in the place of muriate of ammonia and nitrate of potash, we have nitrate of ammonia and muriate of potash ; thus we liavr succeeded in producing nitrate oi'aumio- nia at a. cheap rate, accompanied by an- other salt, the muriate of potash, which also produces considerable cold when dissolved ; but this mixture used alone cannot be regarded as a freezing one, although very efficient in cooling. The other powder is formed simply of the best soda, crushed, in a mor- tar, or by passing through a mill ; although, as hitherto prepared, its ap- pearance has been disguised by the admixture of small quantities of other materials, which have, however, tend- ed to diminish its efficacy. The two powders so prepared must be sepa- rately kept in closely-covered vessels, and "in as cool a place as possible ; for if the crushed soda is exposed to the
attracts moisture from the air, and dis- solves in it — becoming useless. To use the mixture, take an equal bulk of the two powders, mix them together by stirring, and immediately introduce them into the ice-pail, or vessel in which they are to be dissolved, and pour on as much water (the coldest that can be obtained) as is sufficient to dissolve them ; if a pint measure of each of the powders is used, they will require about a pint of water to dissolve them. More water than is necessary should not be used, as in that case the addi- tion al water is cooled instead of the substance that it is wished . to freeze Less than a pint of each powder, and about the same quantity of water, will be found sufficient to ice two bottles of wine, one after the other, in the hot- test of weather, if a tub is used of such a size as to prevent the waste of mate- rials.
If the ordinary sal-ammoniac of the shops is used, it will be found both difficult to powder, and expensive ; in fact, it is so exceedingly tough, that the only way in which it can be easily divided, except in a drug mill, is by putting- as large a quantity of the salt into water which is actually boiling as the latter will dissolve ; as the solution cools, the salt crystallizes out in the solid form, and if stirred as it cools, it separates in a state of fine division. As tins process is troublesome, and as the sal-ammoniac is expensive, it is better to use the crude muriate of ammonia, which is the same substance as sal- ammoniac, but before it has been puri- fied by sublimation. This is not usually kept by druggists, but may be readily obtained of any of the artificial manure merchants, at a very moderate rate; and its purity may be readily tested by placing a portion of it on a red-hot iron, when it should fly off in a vapour, leav- ing scarcely any residue.
It is hardly necessary to add, that in icing wines, or freezing, the effect is
air, it loses the water it contains, and great in proportion to the coldness of is considerably weakened in power ; j the materials used; therefore, every and if the other mixture is exposed, it j article employed, viz., the water, tub*
82
TIIK FALL OF TUB LEAF IS A WIIISPER TO THE LIVING.
mixtures, &c., should be as cool as pos- sible.
24-2. RECIPES FOR THE MANU- FACTURE OF DESSERT ICES, BOTH CREAM AND WATER.
243. STRAWBERRY ICE CREAM. — Take one pint of strawberries, one pint of cream, nearly half a pound of pow- dered white sugar, the juice of a lemon ; mash the fruit through a sieve, and take out the seeds : mix with the other articles, and freeze : a little new milk added makes the whole freeze more quickly.
244. RASPBERRY ICE CREAM. — The same as strawberry. These ices are often coloured by cochineal, but the addition is not advantageous to the flavour. Strawberry or raspberry jam may be used instead of the fresh fruit, or equal quantities of jam and fruit employed. Of course the quantity of sugar must be proportionately dimin- ished.
245. STRAWBERRY-WATER ICE. — One large pottle of scarlet strawberries, the juice of a lemon, a pound of sugar, or one pint of strong syrup, half a pint of water. Mix, first rubbing the fruit through a sieve, and freeze.
246^ RASPBERRY- WATER ICE in the same manner.
247. LEMON- WATER ICE. — Lemon juice and water, each half a pint; strong syrup, one pint ; the rind of the lemons should be rasped off before squeezing with lump sugar, which is to be added to the juice ; mix the whole ; strain after standing an hour, and freeze. Beat up with a little sugar the whites of two or three eggs, and as the ice is beginning to set, work this in with the spatula, which will much improve the consistence and taste.
248. ORANGE- WATER ICE in the same way.
249. FURTHER DIRECTIONS.— Ac- tual quantities — one pound of muriate
f ammonia, or sal ammoniac, finely t> vwdered, is to be intimately mixed with two pounds of nitrate of potash or saltpetre, also in powder , this mixture we may call No. 1. No 2 is formed
by crushing three pounds of the best soda. In use, an equal bulk of both No. 1 and No. 2 is to be taken, stirred together, placed in the ice-pail sur- rounding the ice-pot, and rather lesa cold water poured on than will dissolve the whole; if one quart of No. 1, and the same bulk of No. 2 are taken, it will require about one quart of water to dissolve them, and the temperature will fall, if the materials used are cool, to nearly thirty degrees below freezing. Those who fail may trace their want of success to one or other of the following points : — the use of too small a quantity of the preparation ; the employment of a few ounces; whereas, in freezing ices, the ice-pot must be entirely sur- rounded with the freezing material: no one would attempt to freeze with four ounces of ice and salt. Again, too large a quantity of water may be used to dissolve the preparation, when all the excess of water has to be cooled down instead of the substance it is wished to freeze. All the materials used should be pure, and as cool as can be obtained. The ice-pail in which the mixture is made must be of some non - conducting material, as wood, which will prevent the access of warmth from the air ; and the ice-pot, in which the liquor to be frozen is placed, should be of pewter, and surrounded nearly to its top by the freezing mixture. Bear in mind that the makiDg of ice-cream, under any circumstances, is an opera- tion requiring considerable dexterity and practice.
250. THE ART OF BEING AGREEABLE.— The true art of be- ing agreeable is to appear well pleased with all the company, and rather to seem well entertained with them than to bring entertainment to them. A man thus disposed, perhaps, may not have much learning, nor any wit ; but if he has common sense, and something friendly in his behaviour, it conciliates men's minds more than the brightest parts without this disposition ; and when a man of such a turn comes to old age, he is almost sure to be treated
KEEP ON GOOD TERMS WITH TOUR WIFE, TOUR STOMACH, AND YOUR CONSCIENCE. 83
with respect. It is true, indeed, that we should not I'.ssemble and flatter in company : but a man may be very agreeable, strictly consistent with truth and sincerity, by a prudent silence where he cannot concur, and a pleasing assent where he can. Now and then you meet with a person so exactly formed to | lease, that he will gain upon every one that hears or beholds him ; this disposition is not merely the gift of nature, but frequently the effect of much knowledge of the world, and a command over the passions.
251. DESTRUCTION OF RATS. — The following recipe for the destruc- tion of rats has been communicated by Dr. Ure to the council of the English Agricultural Society, and is highly re- commended as the best knowrn means of getting rid of these most obnoxious and destructive vermin. It has been tried by several intelligent persons, and found perfectly effectual. — Melt hog's lard in a bottle plunged in water, heated to about 150 degrees of Fah- renheit ; introduce into it half an ounce of phosphorus for every pound of lard ; then add a pint of proof-spirit or whis- key; cork the bottle firmly after its contents have been heated to 150 de- grees, taking it at the same time out of the water, and agitate smartly till the phosphorus becomes uniformly diffused, forming a milky-looking liquid. This liquid being cooled, will afford a white compound of phosphorus and lard, from which the spirit spontaneously sepa- rates, and may be poured off to be used again, for none of it enters into the combination, but it merely serves to comminute the phosphorus, and dif- fuse it in very fine particles through the lard. This compound, on being warmed very gently, may be poured out into a mixture of wheat flour and sugar, incorporated therewith, and then flavoured with oil of rhodium, or not, at pleasure. The flavour may be varied with oil of aniseed, &c. This dough, being made into pellets, is to be laid in rat-holes. By its lurninousness in the dark, it attracts th«;.r notice, and 4*
being agreeable to their palates and noses, it is readily eaten, and proves certainly fatal.
25-2. ALMOND PUDDING AND SAUCE.— A large cupful of finely- minced beef suet, a teacupful of milk, four ounces of bread-crumbs, four ounces of well-cleaned currants, two ounces of almonds, half a pound ot stoned raisins, three well-beaten eggs, and the whites of other J;wo: sugar, nutmeg, and cinnamon, and a small glass of rum. Butter a shape, and place part of the raisins neatly in rows. Blanche the almonds ; reserve the half of them to be placed in rows between the raisins just before serving. Mix all the remaining ingredients well to- gether, put into the ehape, and boil three hours. The Sauce — One tea- spoonful of milk, and two yolks of eggs well beaten, and some sugar ; place on the fire and stir till it just comes to the boil; then let it cool. When luke- warm, stir it into a glass of sherry or currant wine, and serve in a sauce tur- een. This sauce is a great improve- ment to the raisin pudding.
253. STEWED WATER-CRESS. — The following receipt may be new, and will be found an agreeable and wholesome dish : — Lay the cress in strong salt and water, to clear it from insects. Pick and wash nicely, and stew it in wrater for about tfcn minutes ; drain and chop, season with pepper and salt, add a little butter, and return it to the stew-pan until well heated. Add a little vinegar first before serving; put around it sippets of toast or fried bread. The above, made thin, as a substitute for parsley and butter, wll be found an excellent covering for a boiled fowl. There should be more of the cress considerably than of the pars- ley, as the flavour is much milder.
254. TO LOOSEN GLASS STOP- PERS OF BOTTLES.— (See 3063.) — With a feather rub a drop or two of salad oil round the stopper, close to the mouth of the bottle or decanter, which must be then placed before the fire, at the distance of about eighteen inches
84
IF Y3U COVET PRAISE, YOU DON'T DESKRTE IT.
the heat will cause the oil to insinuate itself between the stopper and the neck. When the battle or decanter has grown warm, gently strike the stopper on one side, and then on the other, with any light wooden instru- ment; then try it with the hand ; it' it will not yet move, place it again before the fire, adding another drop of oil. After a while strike again as before ; and, by persevering in this process, however tightly it may be fastened in, you will at length succeed in loosening it. This is decidedly the best plan.
255. ECONOMICAL FAMILY PUDDING. — Bruise with a wooden spoon, through a colander, six large or twelve middle-sized boiled potatoes ; beat four eggs, mix with a pint of good milk, stir in the potatoes ; sugar and seasoning to taste ; butter a dish ; bake half an hour. This receipt is simple and economical, as it is made of what is wasted in most families, viz. — cold potatoes, which may be kept two or three days, till a sufficient quantity is collected. It is a weekly dish at our table. A teaspoonful of chip marma- lade makes a delicious seasoning.
256. PARSNIP WINK— Take fif- teen pounds of sliced parsnips, and boil until quite soft in five gallons of water ; squeeze the liquor well out of them, run it through a sieve, and add three pounds of coarse lump sugar to every gallon of liquor. Boil the whole for three-quarters of an hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for ten days, stirring it from the bottom every day ; then put it into a cask for a year. As it works over, fill it up every day.
257. TURNIP WINE. — Take a large number of turnips, pare and slice them ; then place them in a cider-press, and obtain all the juice you can. To every gallon of juice add three pounds of lump sugar, and half a pint of brandy. Pour into a ?ask, but do not bung until it has done working; then bung it close for three months, and draw off into another cask- when it is fin 3. bottle, and cork wed.
258. CASH AND CREDIT. — If
you would get rich, don't deal in bill books. Credit is the " tempter in a new shape." Buy goods on trust, and you. will purchase a thousand articles that Jash would never have dreamed of. A shilling in the hand looks larger than ten shillings seen through the per spective of a three months' bill. Cash is practical, while Credit takes horribly to taste and romance. Let Cash buy a dinner, and you will have a beef-steak flanked with onions. Send Credit to market, and he will return with eight pairs of woodcocks and a peck of mush- rooms. Credit believes in diamond pins and champagne suppers. Cash is more easily satisfied. Give him three meals a day, and he don't care much if two of them are made up of roasted potatoes and a little dirty salt. Cash is a good adviser, while Credit is a good fellow to be on visiting terms with. If you want double chins and contentment, do business with Cash.
259. WHY THE WEDDING-RING IS PLACED ON THE FOURTH FINGER.— We have remarked on the vulgar error of a vein g^oing from the fourth finger of the lett hand to the heart. It is said by Swinbum and others that, therefore, it became the wedding-finger. The priesthood kept up this idea by still keeping it as the wedding-finger ,but it was got at through the use of the Trinity ; for, in the ancient ritual of English marriages, the ring was placed by the husband on the top of the thumb of the left hand, with the words " In the name of the Father;" he then removed it to the forefinger, saying, " In the name of the Son ;" then to the middle finger, add ng, "And of the Holy Ghost;" finally, lie left it as now, on the fourth finger, with the closing word, " Amen." — The History and Poetry of Finger-rings.
260. A ROMAN LADY'S TOILET. — The toilet of a Roman lady involved an elaborate and very costly process. It commenced at night, when the face, supposed to have been tarnished bv
xposure, was overlaid with a poultice
AN ACT IS BETTEB THAN A WORD.
85
composed of boiled or moistened Hour spread on with the fingers. Poppsean unguents sealed the lips, and the lady was profusely rubbed with Cerona ointment. In die morning, the poultice and unguents were washed off', a bath of asses' milk imparted a delicate whiteness to the skin, and the pale face was freshened and revived with enamel. The full eyelids, which the Roman lady still knows so well how to use, now suddenly raising them to reveal a glance of surprise, or of melting tender- ness, now letting them drop like a veil over the lustrous eyes, — the full rounded eyelids were coloured within, and .a needle, dipped in jetty dye, gave length and sphericity to the eyebrows. The forehead was encircled by a wreath, or fillet, fastened in the luxu- riant hair, which rose in front in a pyramidal pile, formed of successive ranges of curls, and giving the appear- ance of more than ordinary height.
261. METHOD OF CLEANING PAPER-HANGINGS.— Cut into eight half-quarters a quartern loaf, two days old ; it must neither be newer nor staler. With one of these pieces, after having blown off all the dust from the paper to be cleaned, by the means of a good pair of bellows, begin at the top of the room, holding- the crust in the hand, and wiping lightly downward with the crum, about half a yard at each stroke, till the upper part of the hang- ings is completely cleaned all round. Then go round again, with the like sweeping stroke downwards, always commencing each successive course a little higher than the upper stroke had extended, till the bottom be finished. This operation, if carefully performed, will frequently make very old paper took almost equal to new. Great cau- tion must be used not by any means to rub the paper hard, nor to attempt cleaning it the cross or horizontal way. The dirty part of the bread, too, must be each time cut away, and the pieces renewed as soon as it may become ne- cessary.
262* T) PREVENT MOTHS.—
In the month of April or May, beat your fur garments well with a small cane or elastic stick, then lap them up in linen, without pressing the fur too hard, and put betwixt the folds some camphor in small lumps; then put your furs in this state in boxes well closed. When the furs are wanted for use, beat them well as before, and ex- pose them for twenty-four hours to the air, which will take awray the smell of the camphor. If the fur has long hair, as bear or fox, add to the camphor an equal quantity of black pepper in powder.
263. GERMAN YEAST.— We have repeatedly noticed the fatality of late of attacks of carbuncles, and the preva- lence of diseases of that nature, which wre were disposed to attribute to the state of the atmosphere, and as arising from much the same cause as the visi- tation of cholera. A correspondent, however, has thrown some light upon the subject, and we print his statement in the hope that the baking fraternity will be prohibited by law from using the pernicious stuff mentioned. We are protected from the sale of diseased and poisonous meat, and from the adul- teration of flour, beer and other articles, and it is absolutely necessary now that we should be protected from German yeast. Our correspondent says : — " Per- haps not the least important matter on the subject of cookery is to avoid every- thing calculated to injure the purity of the family bread, whether prepared at home or in the baker's oven, and that this is done to a great extent (although unconsciously) will be at once apparent from the following statement of facts, upon which the public require to be informed. It is well known that a very large proportion of the bread prepared for family use is raised from what is called German yeast — a noxious com- pound— imported weekly into Hull in quantities really astounding, and where, I am credibly informed, tons of it ar«* thrown into the sea from having become alive ; yet this is used by the great ma- jority of bakers over the kingdom to
86
GOOD NATDUE COLLECTS HONEY FROM EVERY 11EKK.
produce the bread for our vast popula- tion, who little suspect the slow poison they are daily and unconsciously con- suming, and to which, from discussions in medical societies, and notices in medical journals, it seems extremely probable that the numerous cases of carbuncles and boils, which, within these few years, have proved of so seri- i .UK aud even fatal a character, may i«\ve their origin. It ought to be gener- ally known that this German yeast is prepared from every species of refuse grain, and especially (where they can obtain it) from, that which is wholly unfit for the food of either man or beast, and if in a state of positive putrefaction, so much the more valuable it is for their purpose, running the more rapidly
and easily into fermentation." 264. HOW TO MAKE
SEA-
WATER. — There cannot be a question that by far the simplest plan would consist in the evaporation of the sea- water itself in large quantities, preserv- ing the resulting salt in closely-stopped vessels to prevent the absorption of moisture, and vending it in this form to the consumer; the proportion of this dry saline matter being fifty- six ounces to ten gallon s of water, less three pints. This plan was suggested by Dr. E. Schweitzer, for the extemporaneous formation of sea-water for medicinal baths. Mr. H. Schweitzer writes me that he has for many years made this compound, in accordance with his cousin's analysis. The proportion or- dered to be used is six ounces to the gallon of water, and stirred well until dissolved.
265. HOW TO TAKE CARE OF YOUR HAT.— If your hat is wet, shake it out as much as possible ; then brush it with a soft brush as smooth as you can, or with a clean linen cloth or 'handkerchief; wipe it very carefully, keep the beaver flat aud smooth, in the same direction as it was first placed ; then, with a small cane, beat the nap gently up, and hang it up to dry in a ,?ool place. When it is dry, lay it on a
with a soft brush in the proper direc- tion ; and you will find your hat not the least injured by the rain. If the gloss is not quite so high as you wish, take a flat iron, moderately heated, and pass the same two or three times gently over the hat ; brush it afterwards and it will become nearly as handsome as when sent home from the maker. — To Scour a Hat ichcn the Nap is Clotted, and to take Salt Water out. — Get a hard brush, a basin of hot water (boiling), and some yellow soap ; rub a little of the soap lightly on the brush and dip it into the water: brush the hat round with the nap. If you find the nap clot- ted, do not scrape it with your fingers, as that tears it off, but brush it until it is smooth, and the soap is thoroughly out; then take a piece of wrood, or the back of a knife, and scrape it well round ; you will find all the dirt come out ; then beat it gently with a cane.
266. CURE FOR BURNS.— Of all applications for a burn, we believe that there are none equal to a simple covering of common wheat-flour. This is always at hand ; and while it requires no skill in using, it produces most astonishing effects. The moisture pro- duced upon the surface of a slight or deep burn is at once absorbed by the flour, and forms a paste which shuts out the air. As long- as the fluid mat- ters continue flowing, they are absorb- ed and prevented from producing irrita- tion, as they would do, if kept from passing off by oily or resinous applica- tions ; while the greater the amount of those absorbed by the flour, the thicker the protective covering. Another ad- vantage of the flour covering' is that next to the surface it is kept moist and flexible. It can also be readily washed off, without further irritation in remov- ing. It may occasionally be washed oft' very carefully, when it has become matted and dry, and a new covering b« sprinkled on.
267. CARE OF LINEN.— Whec linen is well dried and laid by for us* nothing more is necessary than to sc-
tnble, and brush it round several times ' cure it from damp and insects
ILL NATURE SUCKS POISON FROM THE SWEETEST FLOWERS.
87
latter may be agreeably performed by a judicious mixture of aromatic shrubs and fl :wers, cut up and sewed up in silkeL. bags, to be intersperse^ among the dn \vers and shelves. The&o ingre- dients may consist of lavender, thyme, roses, cedar shavings, powdered sassa- fras, cassia lignea, &c., into which a few drops of otto of roses, or other strong- scented perfume, may bo thrown. In all cases, it will be fuiind more consist- ent with economy to examine and re- pair all washable articles, more espe- cially linen, that may stand in need of it, previous to sending them to the laundry. It will also be prudent to have every article carefully numbered, and so arranged, after wyashing, as to have their regular turn and term in domestic use.
268. HAIR OILS.— ROSE OIL.—
Olive oil, one pint ; otto of roses, five
„. to sixteen drops. Essence of bergamot
being much cheaper, is usually used
instead of the more expensive otto of
269. RED ROSE OIL.— The same. The oil coloured before scenting, by steeping in it one drachm of alkanet root with a gentle heat, until the desired tint is produced. Alkanet root 20 cts. per pound.
270. HAIR DYE.— A friend of ours, to whom we applied upon the subject, favoured us with the following- infor- mation : — I have operated upon my own cranium for at least a dozen years, and though I have heard it affirmed that dyeing the hair will produce insan- ity, I am happy to think I am, as yet, perfectly sane, and under no fear of being otherwise ; at all events, I am wiser than I once was, when I paid five shillings for what I can now make my- self for less than twopence ! — but to the question : — I procure lime, which I speedily reduce to powder by throwing a little water upon it, then mix this with litharge (three quarters lime, and a quarter litharge), which I sift through a fine hair sieve, and then 1 have what is sold at a h'gli price under the name •>i' ' Unique Powder" and the irist
effectual harr dye that has yet been discovered. But the application of it is not very agreeable, though simple enough : — Put a quantity of it in a saucer, pour boiling water upon it. and mix it up with a knife like thick mus- tard; divide the hair into thin layers, with a comb, and plaster the mixture thickly into the layers to the roots, and all over the hair. When it is all com- pletely covered over with it, then lay all over it a covering of damp blue, or brown paper, then bind over it, closely, a handkerchief, then put on a nightcap over all, and go to bed ; in the morning, brush out the powder, wash thoroughly with soap and warm water, then dry, curl, oil, &c. I wan-ant that hair thus managed will be a permanent and beau- tiful black, which, I dare say, most people would prefer to either gray or red. Now, notwithstanding the patient endurance and satisfactory experience of our friend, we very much doubt, whether one person in a hundred, would be content to envelope their heads in batter of this description, and then re- tire to rest. To rest! did we say? We envy not the slumbers enjoyed under these circumstances. Wo fancy we can do something still better for those who are ashamed of their gray hairs. The hair-dyes formerly used produced very objectionable tints. Lat- terly several perfumers have been sell- ing dyes, consisting of two liquids to be used in succession, at exceedingly hi^h prices. The composition has been kept a close secret in the hands of a few. The procuring of it for publication in this work has been attended with con siderable difficulty, biit our readers may take it as an earnest that no pains or expense will be spared to render really useful information.
271. HAIR DYE, USUALLY STYLEI* COLOMBIAN, ARGENTINE, &c., &c.- Solution No. I. Hydrosulphurct of am- monia, one ounce ; solution of potash, three drachms ; distilled, or tain water, one ounce (all by measure). Mix, and put into small bottles, labelling it No, I. Solution No. II Nitrate of silve^
B8
UE THAT NEGLECTS TIME, TIME WILL NEGLECT.
one drachm ; distilled, or rain-water, two ounces. Dissolved and labelled No. II.
Directions. — The solution No. I. is first applied to the hair with a tooth brush, and the application continued for fifteen or twenty minutes. The solution No., II. is then brushed over, a comb being used to separate the hairs, and allow the liquid to come in contact with every part. Care must be taken that the liquid do not conle in contact with the skin, as the solu- tion No. II. produces a very permanent dark stain on all substances with which it comes in contact. If the shade is not sufficiently deep, the operation may be repeated. The hair should be cleaned from grease before using the dye.
To try the effect of hair-dye upon hair of any colour, cut off a lock and apply the dye thoroughly as directed above. This will be a guarantee of success, or will at least guard against failure.
272. BUG POISON.— Proof spirit, one pint ; camphor, two ounces ; oil of turpentine, four ounces ; corrosive sub- limate, one ounce. Mix.
273. TO MAKE A FAC-SIMILE OF A LEAF IN COPPER.— This beautiful experiment can be performed by any person