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diff --git a/10766-h/10766-h.htm b/10766-h/10766-h.htm new file mode 100644 index 0000000..2885720 --- /dev/null +++ b/10766-h/10766-h.htm @@ -0,0 +1,51709 @@ +<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> +<html> +<head> +<meta http-equiv="Content-Type" content="text/html; charset=utf-8"> +<title>The Project Gutenberg eBook of Enquire Within Upon Everything</title> +<style type="text/css"> + +body {background:#ffff99; margin-left: 20%; margin-right: 20%; text-align:justify} + +h1, h2, h3, h4, h5 {text-align: center; font-style: normal; font-weight: +normal; line-height: 1.5; margin-top: .5em; margin-bottom: .5em; color:#A82C28} + +h1 {font-size: 300%; + margin-top: 0.6em; + margin-bottom: 0.6em; + letter-spacing: 0.12em; + word-spacing: 0.2em; + text-indent: 0em;} +h2 {font-size: 150%; margin-top: 2em; margin-bottom: 1em;} +h3 {font-size: 130%; margin-top: 1em;} +h4 {font-size: 120%;} +h5 {font-size: 110%;} + +p {text-indent: 1em; + margin-top: 0.25em; + margin-bottom: 0.25em; } + +p.center {text-align: center; + text-indent: 0em; + margin-top: 1em; + margin-bottom: 1em; } + +div.fig { display:block; + margin:0 auto; + text-align:center; + margin-top: 1em; + margin-bottom: 1em;} + +a:link {color:blue; text-decoration:none} +a:visited {color:blue; text-decoration:none} +a:hover {color:red} + +</style> +</head> +<body> + +<div style='text-align:center; font-size:1.2em; font-weight:bold;'>The Project Gutenberg eBook of Enquire Within Upon Everything, by Anonymous</div> +<div style='display:block; margin:1em 0'> +This eBook is for the use of anyone anywhere in the United States and +most other parts of the world at no cost and with almost no restrictions +whatsoever. You may copy it, give it away or re-use it under the terms +of the Project Gutenberg License included with this eBook or online +at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you +are not located in the United States, you will have to check the laws of the +country where you are located before using this eBook. +</div> +<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Enquire Within Upon Everything<br> +The Great Victorian Domestic Standby</div> +<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> +<div style='display:block;margin:1em 0'>Release Date: January 21, 2004 [eBook #10766]<br> +[Most recently updated: February 25, 2021]</div> +<div style='display:block;margin:1em 0'>Language: English</div> +<div style='display:block;margin:1em 0'>Character set encoding: UTF-8</div> +<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Jon Ingram, Clytie Siddall and the Online Distributed Proofreading Team</div> +<div style='margin-top:2em;margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK ENQUIRE WITHIN UPON EVERYTHING ***</div> + +<h1>Enquire Within<br> +<i>Upon Everything</i></h1> + +<div class="fig" style="width:100%;"> +<img src="images/EI1.gif" width="314" height="534" alt="[Illustration]"> +</div> + +<p class="center"> +<b>the great Victorian-era domestic standby</b> +</p> + +<p class="center"> +<b>with hyperlinked index</b> +</p> + +<span style="color: #A82C28"><i>"Whether You Wish to Model a Flower in Wax;<br> +to Study the Rules of Etiquette;<br> +to Serve a Relish for Breakfast or Supper;<br> +to Plan a Dinner for a Large Party or a Small One;<br> +to Cure a Headache;<br> +to Make a Will;<br> +to Get Married;<br> +to Bury a Relative;<br> +Whatever You May Wish to Do, Make, or to Enjoy,<br> +Provided Your Desire has Relation to the Necessities of Domestic Life,<br> +I Hope You will not Fail to 'Enquire +Within.'"—Editor</i>.</span><br> +<br><br> +<br> + +<p class="center"> +<b>1894</b> +</p> + +<br> +<br> +<br> +<br> + + +<h2>Table of Contents</h2> + +<ul> +<li><a href="#introduction">Companion Works to <i>Enquire Within</i></a></li> +<li><a href="#section1">By the Same Editor</a></li> +<li><a href="#section2">Editor's Preface</a></li> +<li><a href="#section3">Publisher's Preface</a></li> +</ul> +<ul> +<li><a href="#p2747">Adulterations of Food, Tests for</a></li> +<li><a href="#p565">Beverages, Preparation of, and Receipts for</a></li> +<li><a href="#p2155">Bird-Keeping, Bee-Keeping, and Poultry-Keeping</a></li> +<li><a href="#p2616">Carving, Arrangements of the Dinner-Table, etc.</a></li> +<li><a href="#p2025">Children, Rearing and Management of</a></li> +<li><a href="#p1">Choice of Food, Marketing, etc.</a></li> +<li><a href="#p2091">Confectionery: Cakes, Jellies, Sweetmeats</a></li> +<li><a href="#p441">Commercial and Monetary Hints, Maxims</a></li> +<li><a href="#p161">Correct Speaking, Hints on Writing</a></li> +<li><a href="#p1413">Decoration, Painting, Staining, Gilding etc.</a></li> +<li><a href="#p1722">Destruction of Vermin, Noxious Animals</a></li> +<li><a href="#p1926">Dress, Choice, Arrangement, and Care of</a></li> +<li><a href="#p2682">Dyeing, Scouring, Cleaning, Laundry Operations</a></li> +<li><a href="#p1376">Emergencies and Accidents, Drowning, Fire, etc.</a></li> +<li><a href="#p1924">Etiquette, Forms and Ceremonies of</a></li> +<li><a href="#p30">Food of Various Kinds, When in Season</a></li> +<li><a href="#p1808">Fancy Needlework</a></li> +<li><a href="#p984">Fuel, Lighting, etc., Economy and Management of</a></li> +<li><a href="#p296">Furniture, Selection and Arrangement of</a></li> +<li><a href="#p249">Gardening Operations Throughout the Year</a></li> +<li><a href="#p308">Household Carpentry, Mending, Repairing</a></li> +<li><a href="#p45">Indoor Games and Amusements</a></li> +<li><a href="#p2506">Ladies' Employments: Leather-Work, Diaphanie etc.</a></li> +<li><a href="#p1440">Legal Information and Advice</a></li> +<li><a href="#p475">Medical and Surgical Advice</a></li> +<li><a href="#p553">Minor Complaints, Cough, Cramp etc.</a></li> +<li><a href="#p2481">Miscellaneous Preparations: Ink, Gum, Cement, etc.</a></li> +<li><a href="#p2568">Outdoor Sports and Pastimes, Lawn Tennis</a></li> +<li><a href="#p1340">Poisoning, Treatment in Cases of</a></li> +<li><a href="#p1003">Preparation of Food, Cooking Operations</a></li> +<li><a href="#p1619">Preserving and Pickling, Hints on</a></li> +<li><a href="#p2330">Modelling, Preparing Botanical Specimens, etc.</a></li> +<li><a href="#p2180">Rules of Conduct: Counsels, Hints, Advice</a></li> +<li><a href="#p1717">Sanitary Precautions and Regulations</a></li> +<li><a href="#p2203">Sauces, Relishes, Zests, How to Prepare</a></li> +<li><a href="#p2770">Tables of Percentages, Interest, Marketing, Wages</a></li> +<li><a href="#p1677">Toilet Requisites, Receipts for, etc.</a></li> +</ul> +<ul> +<li><a href="#index">Index</a></li> +</ul><br> +<br> +<hr> +<br> +<br> +<h2><a name="introduction">Companion Works to <i>Enquire Within</i></a></h2> +<br> +<table summary="companion works" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <th><i>title</i></th> + <th><i>price</i></th> +</tr> +<tr align="left" valign="top"> + <td>Daily Wants, Dictionary of</td> + <td>7s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Useful Knowledge, Dictionary of</td> + <td>10s.</td> +</tr> +<tr align="left" valign="top"> + <td>Medical and Surgical Knowledge, Dictionary of</td> + <td>5s.</td> +</tr> +<tr align="left" valign="top"> + <td>Reason Why. Christian Denominations</td> + <td>3s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Reason Why. Physical Geography and Geology</td> + <td>3s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Reason Why. General Science</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Reason Why. Natural History</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Historical Reason Why. English History</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Reason Why. Gardener's and Farmer's</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Reason Why. Domestic Science for Housewives</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Biblical Reason Why. Sacred History</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Family Save-All; or, Secondary Cookery, etc.</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Journey of Discovery, or, The Interview</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Practical Housewife and Family Medical Guide</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Notices to Correspondents</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Corner Cupboard. A Family Repository</td> + <td>2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>How a Penny Became a Thousand Pounds<br> + Life Doubled by the Economy of Time<br><br> + + <i>Either of these two Works separately</i></td> + <td><br> + 2s. 6d.<br> + <br> + 1s. 6d. cloth</td> +</tr> +<tr align="left" valign="top"> + <td>Wonderful Things of All Nations, <i>Two Series</i></td> + <td><i>each</i> 2s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>The Historical Finger-Post</td> + <td>2s. 6d.</td> +</tr> +</table> +<br> +<br> + +<h2><a name="section1">By the Same Editor</a></h2> +<br> +<table summary="companion works" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <th><i>title</i></th> + <th><i>price</i></th> +</tr> +<tr align="left" valign="top"> + <td>History of Progress in Great Britain. <i>Two Series</i></td> + <td><i>each</i> 6s.</td> +</tr> +<tr align="left" valign="top"> + <td>That's It; or, Plain Teaching. <i>Cloth, gilt edges</i></td> + <td>3s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Walks Abroad and Evenings at Home. <i>Cloth, gilt edges</i></td> + <td>3s. 6d.</td> +</tr> +<tr align="left" valign="top"> + <td>Elegant Work for Delicate Fingers</td> + <td>1s.</td> +</tr> +<tr align="left" valign="top"> + <td>Philosophy and Mirth United by Pen and Pencil</td> + <td>1s.</td> +</tr> +<tr align="left" valign="top"> + <td>Handy Book of Shopkeeping, or, Shopkeeper's Guide</td> + <td>1s.</td> +</tr> +<tr align="left" valign="top"> + <td>Shilling Kitchiner, or, Oracle of Cookery for the Million</td> + <td>1s.</td> +</tr> +</table> +<br> + +<h2><a name="section2">Editor's Preface</a></h2> + +<p> +If there be any among my Readers who, having turned over the pages of +"<b>Enquire Within</b>," have hastily pronounced them to be confused and +ill-arranged, let them at once refer to <a href="#index">The Index</a>, at page 389, and for ever hold their peace. +</p> + +<p> +The <a href="#index">Index</a> is, to the vast congregation of useful hints and receipts that +fill the pages of this volume, what the <b>Directory</b> is to the great +aggregation of houses and people in London. +</p> + +<p> +No one, being a stranger to London, would run about asking for "<b>Mr. +Smith</b>." But, remembering the Christian name and the profession of the +individual wanted, he would turn to the <b>Directory</b>, and trace him out. +</p> + +<p> +Like a house, every paragraph in "<b>Enquire Within</b>" has its number,—and +the <a href="#index">Index</a> is the <b>Directory</b> which will explain what Facts, Hints, and +Instructions <i>inhabit</i> that number. +</p> + +<p> +For, if it be not a misnomer, we are prompted to say that "<b>Enquire +Within</b>" is <i>peopled</i> with hundreds 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. Within 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 "<b>Enquire +Within</b>," some one is there to answer you. +</p> + +<p> +<b>Housekeepers</b> of experience live at Nos. <a href="#p1">1</a>, <a href="#p30">30</a>, <a href="#p438">438</a>, <a href="#p1251">1251</a> and <a href="#p2091">2091</a>; old +Dr. <b>Kitchiner</b> lives at <a href="#p44">44</a>; <b>Captain Crawley</b> is to be found at <a href="#p46">46</a> and +<a href="#p2568">2568</a>; the well-known Mrs. <b>Warren</b> lives at <a href="#p1809">1809</a>; Miss <b>Acton</b> at <a href="#p1310">1310</a>; Dr. +<b>Franklin</b> at <a href="#p1398">1398</a>; Mrs. <b>Hitching</b> at <a href="#p215">215</a>; Mr. <b>Banting</b> at <a href="#p1768">1768</a>; Dr. <b>Wilson Philip</b> at <a href="#p1762">1762</a>; Mr. <b>Withering</b> at <a href="#p2338">2338</a>; Mr. <b>Mechi</b> at <a href="#p997">997</a>; Dr. <b>Stenhouse</b> +at <a href="#p1776">1776</a>; Dr. <b>Erasmus Wilson</b> at <a href="#p1700">1700</a>; Dr. <b>Southwood Smith</b> at <a href="#p1743">1743</a>; Dr. +<b>Blair</b> at <a href="#p2180">2180</a>; M. <b>Soyer</b> at <a href="#p1130">1130</a>; Dr. <b>Babington</b> at <a href="#p2407">2407</a>; Miss <b>Gifford</b> at +<a href="#p2337">2337</a>; and Dr. <b>Clark</b> at <a href="#p2384">2384</a>. In addition to these and many more, a +<b>Doctor</b> lives at <a href="#p475">475</a>; a <b>Gardener</b> at <a href="#p249">249</a>; a <b>Schoolmaster</b> at <a href="#p161">161</a>; a <b>Butcher</b> +at <a href="#p27">27</a>; a <b>Dancing-Master</b> at <a href="#p139">139</a>; an <b>Artist</b> at <a href="#p2548">2548</a>; a <b>Naturalist</b> at <a href="#p2330">2330</a>; +a <b>Dyer</b> at <a href="#p2682">2682</a>; a <b>Modeller</b> at <a href="#p2346">2346</a>; a <b>Professed Cook</b> at <a href="#p1032">1032</a>; a +<b>Philanthropist</b> at <a href="#p1368">1368</a>; a <b>Lawyer</b> at <a href="#p1440">1440</a>; a <b>Surgeon</b> at <a href="#p796">796</a>; a <b>Chess +Player</b> at <a href="#p71">71</a>; a <b>Whist Player</b>, almost next door, at <a href="#p73">73</a>; a <b>Chemist</b> at <a href="#p650">650</a>; +a <b>Brewer</b> at <a href="#p2267">2267</a>; a <b>Lawn Tennis Player</b> at <a href="#p2765">2765</a>; a <b>homœopathic +Practitioner</b> at <a href="#p925">925</a>; a <b>Wood-stainer</b> at <a href="#p1413">1413</a>; two <b>Confectioners</b> at <a href="#p1628">1628</a> +and <a href="#p2024">2024</a>; a <b>Poultry-Keeper</b> at <a href="#p1642">1642</a>; a <b>Meteorologist</b> at <a href="#p962">962</a>; <b>Philosophers</b> +at <a href="#p973">973</a> and <a href="#p1783">1783</a>; a <b>Practical Economist</b> at <a href="#p985">985</a>; a <b>Baker</b> at <a href="#p1002">1002</a>; a <b>Master +of the Ceremonies</b> at <a href="#p1924">1924</a> and <a href="#p2613">2613</a>; a <b>Bird Fancier</b> at <a href="#p2155">2155</a>: a +<b>Washerwoman</b> at <a href="#p2729">2729</a>; an <b>Analytical Chemist</b> at <a href="#p2747">2747</a>; an <b>Accountant</b> at +<a href="#p2769">2769</a>; and so on. +</p> + +<p> +Well! there they live—always at home. Knock at their doors—<b>Enquire +Within. No Fees to Pay</b>!! +</p> + +<p> +Much care has been taken in selecting the information that is given, +and, as is amply shown by the above list, so many kind and competent +friends have lent a hand in the production of this volume that is +impossible to turn to any page without at once being reminded of the +<b>Generous Friend</b> who abides there. +</p> + +<p> +To some extent, though in a far less degree, assistance has been +rendered by the authors of many useful and popular works, for which due +acknowledgment must be made. Chief among these works are Dr. Kitchiner's +"<b>Cooks' Oracle</b>"; "<b>The Cook</b>," in <i>Houlston and Sons' Industrial +Library</i>; "<b>The Shopkeeper's Guide</b>;" "<b>The Wife's Own Cookery</b>," "<b>The +Practical Housewife</b>," and many of the volumes of the "<b>Reason Why</b>" +series. +</p> + +<p> +Lastly, as in everyday life it is found necessary at times to make a +thorough inspection of house and home, and to carry out requisite +repairs, alterations, and additions, this has been done in the recent +editions of "<b>Enquire Within</b>," to which some hundreds of paragraphs have +been added, while others have been remodelled and revised in accordance +with the progress of the times in which we live. Care, however, has been +taken to alter nothing that needed no alteration, so that, practically, +this Popular Favourite is still the <i>old</i> "<b>Enquire Within</b>;" +improved, it is true, but in no way so changed as to place it beyond the +recognition of those to whom it has been a <b>Book Of Constant Reference</b> +since its first appearance. +</p> + +<br> +<br> +<br> + + +<h2><a name="section3">Publisher's Preface</a></h2> +<br> +<i><b>to the Seventy-Fifth Edition</b></i><br> +<br> +The unparalleled success achieved by "<b>Enquire Within Upon Everything</b>" +demands special mention from its Publishers at the present moment. Its +prominent characteristics—varied usefulness and cheapness—have won for +it universal esteem. There is scarcely a spot reached by English +civilization to which this book has not found its way, receiving +everywhere the most cordial welcome and winning the warmest praise. +Proof of this world-wide popularity is clearly shown by the record of +the number of copies sold, now amounting to the wonderful total of<br> +<br> +<b>One Million Copies</b><br> +<br> +—a sale which the Publishers believe to be <i>absolutely without +precedent</i> among similar books of reference. This result has been +mainly brought about by the kindly interest shown in the book by many +friends, to whom the Publishers' most hearty thanks are tendered for +their generous support and recommendations.<br> +<br> +The work of revision has been carried on from year to year with +watchfulness and care, and many Additions have been made, both modern +and interesting, including Homœopathy, Lawn Tennis, &c Enquirers on +the laws of Landlord and Tenant, Husband and Wife, Debtor and Creditor, +are supplied with the latest information. Diseases and their Remedies, +and Medicines, their Uses and Doses, have received special attention. +The Index has been considerably extended, and with the aid of this, and +the Summary of Contents, it is hoped that no Enquirer will fail to +receive complete and satisfactory replies.<br> +<br> +<hr width="25%" align="left"><br> +<br> + +<b>The "Enquire Within" and "Reason Why" Series</b> now comprises Twenty-seven +Volumes, containing upwards of <b>Seven Thousand</b> pages of closely printed +matter. They are entirely original in plan, and executed with the most +conscientious care. The Indexes have been prepared with great labour, +and alone occupy about 500 pages. A vast Fund of valuable Information, +embracing every Subject of Interest or Utility, is thus attainable, and +at a merely nominal Cost.<br> +<br> +These Works are in such general demand, that the Sale has already +reached considerably upwards of<br> +<br> +<b>One-and-a-Half Million Volumes</b>.<br> +<br> +The attention of all parties interested in the dissemination of sound +Theoretical Instruction and Practical Knowledge is particularly directed +to the Twenty-seven Volumes in this Series of Popular and Valuable Books.<br> +<br> +<table summary="series" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <th><i>volume</i></th> + <th><i>title</i></th> + <th><i>details</i></th> +</tr> +<tr align="left" valign="top"> + <td>1-3</td> + <td><i>Daily Wants, the Dictionary of</i></td> + <td>containing +nearly 1,200 pages of Information upon all matters of Practical +and Domestic Utility. Above 118,000 copies have been sold.</td> +</tr> +<tr align="left" valign="top"> + <td>4-7</td> + <td><i>Useful Knowledge, the Dictionary of</i></td> + <td>a Book +of Reference upon History, Geography, Science, Statistics, &c +A Companion Work to the<i> Dictionary of Daily Wants</i>.</td> +</tr> +<tr align="left" valign="top"> + <td>8 & 9</td> + <td><i>Medical and Surgical Knowledge, the Dictionary of</i></td> + <td>a Complete Practical Guide on Health and +Disease, for Families, Emigrants, and Colonists.</td> +</tr> +<tr align="left" valign="top"> + <td>10</td> + <td><i>Enquire Within Upon Everything</i></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>11</td> + <td><i>The Reason Why, Christian Denominations</i></td> + <td>giving +the Origin, History, and Tenets of the Christian Sects, with +the Reasons assigned <i>by themselves</i> for their Specialities of +Faith and forms of Worship.</td> +</tr> +<tr align="left" valign="top"> + <td>12</td> + <td><i>The Reason Why, Physical Geography and Geology</i></td> + <td>containing upwards +of 1,200 Reasons, explanatory of the Physical Phenomena of Earth and +Sea, their Geological History, and the Geographical distribution of +Plants, Animals, and the Human Race.</td> +</tr> +<tr align="left" valign="top"> + <td>13</td> + <td><i>The Reason Why, Biblical and Sacred History</i></td> + <td>a Family Guide to +Scripture Readings, and a Handbook for Biblical Students.</td> +</tr> +<tr align="left" valign="top"> + <td>14</td> + <td><i>The Reason Why, General Science</i></td> + <td>giving Hundreds of Reasons for +things which, though generally received, are imperfectly understood. +This Volume has reached a sale of 53,000.</td> +</tr> +<tr align="left" valign="top"> + <td>15</td> + <td><i>The Reason Why, Historical</i></td> + <td>designed to simplify the study of English History.</td> +</tr> +<tr align="left" valign="top"> + <td>16</td> + <td><i>The Reason Why, Natural History</i></td> + <td>giving <b>Reasons</b> for very numerous +interesting Facts in connection with the Habits and Instincts of the +various Orders of the Animal Kingdom.</td> +</tr> +<tr align="left" valign="top"> + <td>17</td> + <td><i>The Reason Why, Gardening and Farming</i></td> + <td>giving some Thousands of +Reasons for various Facts and Phenomena in reference to the Cultivation +and Tillage of the Soil.</td> +</tr> +<tr align="left" valign="top"> + <td>18</td> + <td><i>The Reason Why, Houswife's Science</i></td> + <td>affording to the Manager of +Domestic Affairs intelligible Reasons for the various duties she has to +superintend or to perform.</td> +</tr> +<tr align="left" valign="top"> + <td>19</td> + <td><i>Journey of Discovery All Round Our House, or, The Interview</i></td> + <td>with +copious Information upon Domestic Matters.</td> +</tr> +<tr align="left" valign="top"> + <td>20</td> + <td><i>The Practical Housewife and Family Medical Guide</i></td> + <td>a Series of +Instructive Papers on Cookery, Food, Treatment of the Sick, &c, &c</td> +</tr> +<tr align="left" valign="top"> + <td>21</td> + <td><i>The Family Save-All</i></td> + <td>a System of Secondary Cookery with Hints for +Economy in the use of Articles of Household Consumption.</td> +</tr> +<tr align="left" valign="top"> + <td>22</td> + <td><i>Notices to Correspondents</i></td> + <td>a Work full of curious Information on +all Subjects, gathered from actual Answers to Correspondents of various +Magazines and Newspapers.</td> +</tr> +<tr align="left" valign="top"> + <td>23</td> + <td><i>The Corner Cupboard</i></td> + <td>containing Domestic Information, Needlework +Designs, and Instructions for the Aquarium, &c</td> +</tr> +<tr align="left" valign="top"> + <td>24</td> + <td><i>Life Doubled by the Economy of Time</i> and <i>How a Penny Became a Thousand Pounds</i></td> + <td>The first of these teaches the Value of Moments, and +shows how Life may be abridged by a careless indifference to trifles of +time; the second pursues a similar argument with reference to Money.</td> +</tr> +<tr align="left" valign="top"> + <td>25 & 26</td> + <td><i>Wonderful Things</i></td> + <td>affording interesting descriptions of the +<i>Wonders of all Nations</i>, with Illustrations.</td> +</tr> +<tr align="left" valign="top"> + <td>27</td> + <td><i>The Historical Finger-Post</i></td> + <td>giving briefly, but clearly, the +meaning and origin of hundreds of Terms, Phrases, Epithets, Cognomens, +Allusions, &c, in connection with History, Politics, Theology, Law, +Commerce, Literature, Army and Navy, Arts and Sciences, Geography, +Tradition, National, Social, and Personal Characteristics. &c</td> +</tr> +</table> +<br> + + + +<a name="p1"></a><b><i>1. Choice of Articles of Food</i></b><br> +<br> +Nothing is more important in the affairs of housekeeping than the choice +of wholesome food. Apropos to this is an amusing conundrum which is as +follows:—"A man went to market and bought <i>two</i> fish. When he +reached home he found they were the same as when he had bought them; yet +there were <i>three!</i> How was this?" The answer is—"He bought two +mackerel, and one <i>smelt!</i>" Those who envy him his bargain need not +care about the following rules; but to others they will be valuable: +<br> + + +<a name="p2"></a><b><i>2. Mackerel</i></b><br> +<br> +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 criteria +of fresh mackerel, as they are of all other fish. +<br> + + +<a name="p3"></a><b><i>3. Turbot, and all flat white fish</i></b><br> +<br> + are rigid and firm when fresh; the under side should be of a rich + cream 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 + any fish is also a mark of its being fresh and good. +<br> + + +<a name="p4"></a><b><i>4. Cod</i></b><br> +<br> + is known to be fresh by the rigidity of the muscles (or flesh), the + redness of the gills, and clearness of the eyes. Crimping much + improves this fish. +<br> + + +<a name="p5"></a><b><i>5. Salmon</i></b><br> +<br> + The flavour and excellence of this fish depend upon its freshness and + the shortness of time since it was caught; for no method can + completely preserve the delicate flavour that salmon has when just + taken out of the water. A great deal of what is brought to London has + been packed in ice, and comes from the Scotch and Irish rivers, and, + though perfectly fresh, is not quite equal to salmon from English + streams. +<br> + + +<a name="p6"></a><b><i>6. Herrings</i></b><br> +<br> + should be eaten when very fresh; and, like mackerel, will not remain + good many hours after they are caught. But they are excellent, + especially for breakfast relishes, either salted, split, dried, and + peppered, or pickled. Mackerel are very good when prepared in either + of these ways. +<br> + + +<a name="p7"></a><b><i>7. Fresh-Water Fish</i></b><br> +<br> + The remarks as to firmness and clear fresh eyes apply to this variety + of fish, of which there are carp, tench, pike, perch, &c +<br> + + +<a name="p8"></a><b><i>8. Lobsters</i></b><br> +<br> + recently caught, have always some remains of muscular action in the + claws, which may be excited by pressing the eyes with the finger; when + this cannot be produced, the lobster must have been too long kept. + When boiled, the tail preserves its elasticity if fresh, but loses it + as soon as it becomes stale. The heaviest lobsters 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." +<br> + + +<a name="p9"></a><b><i>9. Crab and Crayfish</i></b><br> +<br> + must be chosen by observations similar to those given above in the + choice of lobsters. Crabs have an agreeable smell when fresh. +<br> + + +<a name="p10"></a><b><i>10. Prawns and Shrimps</i></b><br> +<br> +when fresh, are firm and crisp. +<br> + + +<a name="p11"></a><b><i>11. Oysters</i></b><br> +<br> + If fresh, the shell is firmly closed; when the shells of oysters are + open, they are dead, and unfit for food. The small-shelled oysters, + the Byfleet, Colchester, and Milford, are the finest in flavour. + Larger kinds, as the Torbay oysters, are generally considered only fit + for stewing and sauces, and as an addition to rump-steak puddings and + pies, though some persons prefer them to the smaller oysters, even + when not cooked. Of late years English oysters have become scarce and + dear; and in consequence the American Blue Point oysters find a ready + market. +<br> + + +<a name="p12"></a><b><i>12. Beef</i></b><br> +<br> + The grain of ox beef, when good, is loose, the meat red, and the fat + inclining to yellow. Cow beef, on the contrary, has a closer grain and + whiter fat, but the meat is 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 rises up + quickly, after being pressed by the finger, it may be considered as + being the flesh of an animal which was in its prime; but when the dent + made by pressure returns slowly, or remains visible, the animal had + probably passed its prime, and the meat consequently must be of + inferior quality. +<br> +<br> + +<a name="p13"></a><b><i>13. Veal</i></b><br> +<br> + should be delicately white, though it is often juicy and + well-flavoured when rather dark in colour. Butchers, it is said, bleed + calves purposely before killing them, with a view to make the flesh + white, but this also makes it dry and flavourless. On examining 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 sponge. Large, overgrown veal is inferior to + small, delicate, yet fat veal. The fillet of a cow-calf is known by + the udder attached to it, and by the softness of the skin; it is + preferable to the veal of a bull-calf. +<br> +<br> + +<a name="p14"></a><b><i>14. Mutton</i></b><br> +<br> +The meat should be firm and close in grain, and red in colour, the fat + white and firm. Mutton is in its prime when the sheep is about 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 yellow; the meat appears loose from the bone, and, if + squeezed, drops of water 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. +<br> +<br> + +<a name="p15"></a><b><i>15. Lamb</i></b><br> +<br> + 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 it + is 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. +<br> +<br> + +<a name="p16"></a><b><i>16. Pork</i></b><br> +<br> + 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. +<br> +<br> + +<a name="p17"></a><b><i>17. Bacon</i></b><br> +<br> + 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 <b><i>ham</i></b>, plunge a knife into it to the bone; on drawing it back, if + particles of meat adhere to it, or if the smell is disagreeable, 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. Of English hams, + Yorkshire, Westmoreland, and Hampshire are most esteemed; of foreign, + the Westphalian. The bacon and "sugar cured" hams now imported in + large quantities from Canada and the United States are both cheap and + good. +<br> +<br> + +<a name="p18"></a><b><i>18. Venison</i></b><br> +<br> + When good, the fat is clear, bright, and of considerable thickness. To + know when it is necessary to cook it, a knife must be plunged into the + haunch; and from the smell the cook must determine whether to dress it + at once, or to keep it a little longer. +<br> +<br> + +<a name="p19"></a><b><i>19. Turkey</i></b><br> +<br> + In choosing poultry, the age of the bird is the chief point to be + attended to. An old turkey has rough and reddish legs; a young one + smooth and black. Fresh killed, the eyes are full and clear, and the + feet moist. When it has been kept too long, the parts about the vent + have a greenish appearance. +<br> +<br> + +<a name="p20"></a><b><i>20. Common Domestic Fowls</i></b><br> +<br> + when young, have the legs and combs smooth; when old these parts are + rough, and on the breast long hairs are found when the feathers axe + plucked off: these hairs must be removed by singeing. Fowls and + chickens should be plump on the breast, fat on the back, and + white-legged. +<br> +<br> + +<a name="p21"></a><b><i>21. Geese</i></b><br> +<br> + The bills and feet are red when old, yellow when young. Fresh killed, + the feet are pliable, but they get stiff when the birds are kept too + long. Geese are called green when they are only two or three months + old. +<br> +<br> + +<a name="p22"></a><b><i>22. Ducks</i></b><br> +<br> + Choose them with supple feet and hard plump breasts. Tame ducks have + yellow feet, wild ones red. +<br> +<br> + +<a name="p23"></a><b><i>23. Pigeons</i></b><br> +<br> + are very indifferent food when they are kept too long. Suppleness of + the feet shows them to be young; the flesh is flaccid when they are + getting bad from keeping. Tame pigeons are larger than wild pigeons, + but not so large as the wood pigeon. +<br> +<br> + +<a name="p24"></a><b><i>24. Hares and Rabbits</i></b><br> +<br> + 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 + distinguished from a hare by a knob or small bone near the foot. +<br> +<br> + +<a name="p25"></a><b><i>25. Partridges</i></b><br> +<br> + when young, have yellowish legs and dark-coloured bills. Old + partridges are very indifferent eating. +<br> +<br> + +<a name="p26"></a><b><i>26. Woodcocks and Snipes</i></b><br> +<br> + when old, have the feet thick and hard; when these are soft and + tender, they are both young and fresh killed. When their bills become + moist, and their throats muddy, they have been too long killed.<br> +<br> +(See <a href="#p30">Food in Season</a>, Pars. <a href="#p30">30</a>—<a href="#p42">42</a>.) +<br> +<br> + +<a name="p27"></a><b><i>27. Names and Situations of the Various Joints</i></b><br> +<br> +<a name="p28"></a><b><i>28. Meats</i></b><br> +<br> + In different parts of the kingdom the method of cutting up carcases + varies. That which we describe below is the most general, and is known + as the English method.<br> +<br> +<table summary="beef" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><a name="p28i"></a><i><b>i. Beef</b></i></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td><i>Fore-Quarter</i></td> + <td>fore-rib</td> + <td>(five ribs)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>middle rib</td> + <td>(four ribs)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>chuck</td> + <td>(three ribs)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>shoulder piece</td> + <td>(top of fore leg)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>brisket</td> + <td>(lower or belly part of the ribs)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>clod</td> + <td>(fore shoulder blade)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>neck</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>shin</td> + <td>(below the shoulder)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>cheek</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td><i>Hind-Quarter</i></td> + <td>Sirloin</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>rump</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>aitch-bone</td> + <td>these are the three divisions of the upper part of the quarter</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>buttock and mouse-buttock</td> + <td>which divide the thigh</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>veiny piece</td> + <td>joining the buttock</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>thick flank and thin flank </td> + <td>(belly pieces)</td> +</tr><tr align="left" valign="top"> + <td></td> + <td>and leg</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td>The sirloin and rump of both sides form a baron.</td> +</tr> +</table><br> +<br> +<i>Beef is in season all the year; best in winter.</i><br> +<br> +<p align="right"><i><span style="color: #A82C28">The Miser Fasts with Greedy Mind to Spare.</span></i></p> +<br> +<br> +<table summary="mutton" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><a name="p28ii"></a><b>ii. Mutton</b></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>shoulder</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>breast</td> + <td>(the belly)</td> +</tr> +<tr align="left" valign="top"> + <td>over which are the</td> + <td>loin</td> + <td>(chump, or tail end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>loin</td> + <td>(best end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>neck</td> + <td>(best end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>neck</td> + <td>(scrag end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>leg</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>haunch</td> + <td>or leg and chump end of loin</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>and head</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>A chine</td> + <td>is two necks</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>a saddle</td> + <td>two loins</td> +</tr> +</table><br> +<br> +<i>Mutton is best in winter, spring, and autumn.</i><br> +<br> +<br> +<br> +<table summary="lamb" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><a name="p28iii"></a><i><b>iii. Lamb</b></i></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>is cut into</td> + <td>fore quarter</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>hind quarter</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>saddle</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>loin</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>neck</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>breast</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>leg</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>and shoulder</td> + <td></td> +</tr> +</table><br> +<br> +<i>'Grass lamb' is in season from Easter to Michaelmas;<br> +'House lamb' from Christmas to Lady-day.</i> +<br> +<br> +<br> +<br> +<table summary="pork" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><a name="p28iv"></a><i><b>iv. Pork</b></i></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>is cut into</td> + <td>leg</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>hand or shoulder</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>hind loin</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>fore loin</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>belly-part</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>spare-rib, or neck</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>and head</td> + <td></td> +</tr> +</table><br> +<br> +<i>Pork is in season nearly all the year round, but is better relished +in winter than in summer.</i><br> +<br> +<br> +<br> +<table summary="veal" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><a name="p28v"></a><i><b>v. Veal</b></i></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>is cut into</td> + <td>neck</td> + <td>(scrag end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>neck</td> + <td>(best end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>loin</td> + <td>(best end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>loin</td> + <td>(chump, or tail end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>fillet</td> + <td>(upper part of hind leg)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>hind knuckle</td> + <td>which joins the fillet</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>knuckle of fore leg</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>blade</td> + <td>(bone of shoulder)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>breast</td> + <td>(best end)</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>and breast</td> + <td>(brisket end)</td> +</tr> +</table><br> +<br> +<i>Veal is always in season, but dear in winter and spring.</i><br> +<br> +<br> +<br> +<table summary="venison" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><a name="p28vi"></a><i><b>vi. Venison</b></i></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>is cut into</td> + <td>haunch</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>neck</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>shoulder</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>and breast</td> + <td></td> +</tr> +</table><br> +<br> +<i>Doe venison is best in January, October, November, and December, +and buck venison in June, July, August, and September.</i><br> +<br> +<br> +<br> +<i><a name="p28vii"></a><b>vii. Scottish mode of division.</b></i><br> +<br> +According to the English method the carcase of beef is disposed of more +economically than upon the Scotch plan. The English plan affords better +steaks, and better joints for roasting; but the Scotch plan gives a +greater variety of pieces for boiling. The names of pieces in the Scotch +plan, not found in the English, are:<br> +<br> +<table summary="scottish" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td>the hough</td> + <td>or hind leg</td> +</tr> +<tr align="left" valign="top"> + <td>the nineholes</td> + <td>or English buttock</td> +</tr> +<tr align="left" valign="top"> + <td>the large and small runner</td> + <td>taken from the rib and chuck pieces of the English plan</td> +</tr> +<tr align="left" valign="top"> + <td>the shoulder-lyer</td> + <td>the English shoulder, but cut differently</td> +</tr> +<tr align="left" valign="top"> + <td>the spare-rib or fore-sye</td> + <td>the sticking piece, &c</td> +</tr> +</table><br> +<br> +The Scotch also cut mutton differently.<br> +<br> +<br> +<br> +<i><a name="p28viii"></a><b>viii. Ox-tail</b></i><br> +<br> +is much esteemed for purposes of soup; so also is the Cheek. The + Tongue is highly esteemed. The Heart, stuffed with veal stuffing, + roasted, and served hot, with red currant jelly as an accompaniment, + is a palatable dish. When prepared in this manner it is sometimes + called <i>Smithfield Hare</i>, on account of its flavour being + something like that of roast hare.<br> +<br> +<br> +<br> +<i><a name="p28ix"></a><b>ix. Calves' Heads</b></i><br> +<br> + are very useful for various dishes; so also are their Knuckles, Feet, + Heart, &c +<br> +<br> + +<a name="p29"></a><b><i>29. Relative Economy of the Joints</i></b><br> +<br> +<a name="p29i"></a><i><b>i. The Round</b></i><br> +<br> + is, in large families, one of the most profitable parts owing to its + comparative freedom from bone: it is usually boiled, and is generally + sold at the same price as the sirloin, and ribs. It is sometimes + divided downwards, close to the bone; one side being known as the + <i>top side</i>, and the other as the <i>silver side</i>. Either of + these parts is as good roasted as boiled.<br> +<br> +<br> +<br> +<a name="p29ii"></a><i><b>ii. The Brisket</b></i><br> +<br> + is always less in price than the roasting parts. It is not so + economical a part as the round, having more bone with it, and more + fat. Where there are children, very fat joints are not desirable, + being often disagreeable to them, and sometimes prejudicial, + especially if they have a dislike to fat. This joint also requires + more cooking than many others; that is to say, it requires a double + allowance of time to be given for simmering it; it will, when served, + be hard and scarcely digestible if no more time be allowed to simmer + it than that which is sufficient for other joints and meats. Joints + cooked in a boiler or saucepan, should always be <i>simmered</i>, that + is to say, boiled as slowly as possible. Meat boiled fast, or "at a + gallop," as the phrase goes, is always tough and tasteless. The + brisket is excellent when stewed; and when cooked fresh (i.e., + unsalted) an excellent stock for soup may be extracted from it, and + yet the meat will serve as well for dinner.<br> +<br> +<br> +<br> +<a name="p29iii"></a><i><b>iii. The Edge-bone, or Aitch-bone</b></i><br> +<br> + is not considered 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. On account of the quantity of bone in + it, it is sold at a cheaper rate than the best joints. It may be + roasted or boiled.<br> +<br> +<br> +<br> +<a name="p29iv"></a><i><b>iv. The Rump</b></i><br> +<br> + is the part of which the butcher makes great profit, by selling it in + the form of steaks, but the whole of it may be purchased as a joint, + and at the price of other prime parts. It may be turned to good + account in producing many excellent dishes. If salted, it is simply + boiled; if used unsalted, it is generally stewed.<br> +<br> +<br> +<br> +<a name="p29v"></a><i><b>v. The Veiny Piece</b></i><br> +<br> + is sold at a moderate price per pound; 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.<br> +<br> +<br> +<br> +<a name="p29vi"></a><i><b>vi. The Leg and Shin</b></i><br> +<br> + afford excellent stock for soup; 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 by egg and bread + crumbs, it may be fried in balls, or in the form of large eggs, and + served with a gravy made with a few spoonfuls of the soup.<br> +<br> +<br> +<br> +<a name="p29vii"></a><i><b>vii. Ox-cheek</b></i><br> +<br> + makes excellent soup. The meat, when taken from the bones, may be + served as a stew.<br> +<br> +<br> +<br> +<a name="p29viii"></a><i><b>viii. The Sirloin and the Ribs</b></i><br> +<br> + are the roasting parts of beef, and these bear in all places the + highest price. The more profitable of these two joints at a family + table is the ribs. The bones, if removed from the beef before it is + roasted, are useful in making stock for soup. When boned, the meat of + the ribs is often rolled up on the shape of a small round or fillet, + tied with string, and roasted; and this is the best way of using it, + as it enables the carver to distribute equally the upper part of the + meat with the fatter parts, at the lower end of the bones. +<br> +<br> + +<a name="p30"></a><b><i>30. Food in Season</i></b><br> +<br> + There is an old maxim, "A place for everything, and everything in its + place," To which may be added another, "A season for everything, and + everything in season."<br> +<br> +[Fish, Poultry, &c, whose names are distinguished by <i>Italics</i> + in each month's "Food in Season," are to be had in the highest + perfection during the month.] +<br> +<br> + +<a name="p31"></a><b><i>31. In Season in January</i></b> +<hr width="25%" align="left"><br> + + + <b><i>i. Fish:</i></b> + + <blockquote>Barbel, brill, carp, cod, crabs, cray-fish, dabs, <i>dace</i>, eels, + flounders, <i>haddocks</i>, herrings, lampreys, ling, lobsters, mussels, + oysters, perch, pike, plaice, prawns, salmon-trout, shrimps, skate, + smelts, soles, sprats, sturgeon, <i>tench</i>, thornback, turbot, + <i>whiting</i>.</blockquote> + + <b><i> ii. Meat:</i></b><blockquote>Beef, house-lamb, mutton, pork, veal, and doe venison.</blockquote> + + <b><i>iii. Poultry and Game:</i></b><blockquote>Capons, chickens, ducks, wild-ducks, fowls, + geese, grouse, <i>hares</i>, larks, moor-game, partridges, pheasants, + pigeons (tame), pullets, <i>rabbits</i>, snipes, turkeys (hen), widgeons, + woodcocks.</blockquote> + + <b><i>iv. Vegetables:</i></b><blockquote>Beet, broccoli (white and purple), Brussels sprouts, + cabbage, cardoons, carrots, celery, chervil, colewort, cresses, + endive, garlic, herbs (dry), Jerusalem artichokes, kale (Scotch), + leeks, lettuces, mint (dry), mustard, onions, parsley, parsnips, + potatoes, rape, rosemary, sage, salsify, Savoy cabbages, scorzonera, + shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips.</blockquote> + + <a name="p31v"></a><b><i>v. Forced Vegetables:</i></b><blockquote>Asparagus, cucumbers, mushrooms, sea-kale.</blockquote> + + <b><i> vi. Fruit:</i></b><blockquote>Almonds. + Apples: Golden pippin, golden russet, Kentish pippin, + nonpareil, winter pearmain. + Pears: Bergamot d'Hollande, Bon Chrétien, Chaumontel, + Colmar, winter beurré. + Grapes: English and foreign. + Chestnuts, + medlars, + oranges, + walnuts, + filbert nuts.</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">The Hypocrite Will Fast Seem More Holy.</span></i></p><br> + +<a name="p32"></a><b><i>32. In Season in February</i></b> +<hr width="25%" align="left"><br> + +<b><i>i. Fish</i></b> + +<blockquote> Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabs, dace, eels, + flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, + oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, + soles, sturgeon, tench, thornback, turbot, whiting.</blockquote> + +<b><i>ii. Meat</i></b> + +<blockquote>Beef, house-lamb, mutton, pork, veal.</blockquote> + +<b><i>iii. Poultry and Game</i></b> + + <blockquote>Capons, chickens, ducklings, geese, hares, partridges, pheasants, + pigeons (tame and wild), rabbits (tame), snipes, turkeys, turkey + poults, wild-ducks, woodcocks.</blockquote> + +<b><i>iv. Vegetables</i></b> + + <blockquote>Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, + carrots, celery, chervil, colewort, cresses, endive, garlic, herbs + (dry), Jerusalem artichokes, leeks, lettuces, mint (dry), mushrooms, + onions, parsnips, parsley, potatoes, radish, rape, rosemary, sage, + salsify, Savoys, scorzonera, shalots, skirrets, sorrel, spinach, + sprouts, tarragon, thyme, turnips, winter savoury.</blockquote> + +<i><b>v. Forced Vegetables</b></i> + +<blockquote>Asparagus, cucumbers, mushrooms, sea-kale, &c</blockquote> + +<b><i>vi. Fruit</i></b> + + <blockquote><b>Apples</b>: Golden pippin, golden russet, Holland pippin, Kentish pippin, + nonpareil, Wheeler's russet, winter pearmain. Chestnuts, oranges. + <b>Pears</b>: Bergamot, winter Bon Chrétien, winter Russelet.</blockquote> +<br> +<br> + +<a name="p33"></a><b><i>33. In Season in March</i></b> +<hr width="25%" align="left"><br> + +<a name="p33i"></a><i><b>i. Fish</b></i> + + <blockquote> Brill, carp, cockles, cod, conger-eels, crabs, dabs, dory, eels, + flounders, ling, lobsters, mackerel, mullets, mussels, oysters, perch, + pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts, + soles, sturgeon, turbot, tench, and whiting.</blockquote> + +<a name="p33ii"></a><b><i>ii. Meat</i></b> + +<blockquote>Beef, house-lamb, mutton, pork, veal.</blockquote> + +<a name="p33iii"></a><b><i>iii. Poultry and Game</i></b> + + <blockquote> Capons, chickens, ducklings, fowls, geese, grouse, leverets, pigeons, + rabbits, snipes, turkeys, woodcocks.</blockquote> + +<a name="p33iv"></a><i><b>iv. Vegetables</b></i> + + <blockquote>Artichokes (Jerusalem), beet, broccoli (white and purple), Brussels + sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, + cresses, endive, garlic, herbs (dry), kale (sea and Scotch), lettuces, + mint, mushrooms, mustard, onions, parsley, parsnips, potatoes, rape, + rosemary, sage, Savoys, shalots, sorrel, spinach, tarragon, thyme, + turnips, turnip-tops.</blockquote> + +<a name="p33v"></a><b><i>v. Forced Vegetables</i></b> + +<blockquote>Asparagus, French beans, cucumbers, and rhubarb.</blockquote> + +<a name="p33vi"></a><i><b>vi. Fruit</b></i> + + <blockquote><b>Apples</b>: Golden russet, Holland pippin, Kentish pippin, nonpareil, + Norfolk beefing, Wheeler's russet. Chestnuts, oranges. <b>Pears</b>: + Bergamot, Chaumontel, winter Bon Chrétien. <i>Forced:</i> Strawberries.</blockquote> +<br> +<br> + +<a name="p34"></a><b><i>34. In Season in April</i></b> +<hr width="25%" align="left"><br> + +<b><i>i. Fish</i></b> + + <blockquote>Brill, carp, chub, cockles, cod, conger-eels, <i>crabs</i>, dabs, + dory, eels, floandeis, halibut, herrings, ling, <i>lobsters</i>, + mackerel, mullets, mussels, oysters, perch, pike, <i>prawns</i>, + plaice, <i>salmon</i>, shrimps, <i>skate</i>, smelts, soles, sturgeon, + <i>tench</i>, trout, turbot, whiting.</blockquote> + +<b><i>ii. Meat</i></b> + +<blockquote>Beef, grass-lamb, house-lamb, mutton, pork, veal.</blockquote> + +<b><i>iii. Poultry and Game</i></b> + + <blockquote>Chickens, ducklings, fowls, geese, leverets, pigeons, pullets, + rabbits, turkey poults, wood-pigeons.</blockquote> + +<b><i>iv. Vegetables</i></b> + + <blockquote> Asparagus, broccoli, chervil, colewort, cucumbers, endive, fennel, + herbs of all sorts, lettuce, onions, parsley, parsnips, peas, + radishes, sea-kale, sorrel, spinach, small salad, tarragon, + turnip-radishes, turnip-tops, and rhubarb.</blockquote> + +<b><i>vi. Fruit</i></b> + + <blockquote><b>Apples</b>: Golden russet, nonpareil, Wheeler's russet. Nuts, oranges. + <b>Pears</b>: Bergamot, Bon Chrétien, Carmelite. <i>Forced:</i> Apricots, + cherries, strawberries.</blockquote> +<br> +<br> + +<a name="p35"></a><b><i>35. In Season in May</i></b> +<hr width="25%" align="left"><br> + +<b><i>i. Fish</i></b> + + <blockquote>Brill, carp, chub, cod, conger-eels, <i>crab</i>, cray-fish, dabs, + dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling, + <i>lobsters</i>, mackerel, mullet, perch, pike, plaice, <i>prawns</i>, + <i>salmon</i>, shrimps, <i>skate</i>, smelts, soles, sturgeon, tench, + trout, turbot, whiting.</blockquote> + +<b><i>ii. Meat</i></b> + +<blockquote>Beef, grass-lamb, house-lamb, mutton, pork, veal.</blockquote> + +<b><i>iii. Poultry and Game</i></b> + + <blockquote>Chickens, ducklings, fowls, geese, leverets, pigeons, pullets, + rabbits; wood-pigeons.</blockquote> + +<b><i>iv. Vegetables</i></b> + + <blockquote> Angelica, artichokes, asparagus, balm, kidney-beans, cabbage, carrots, + cauliflowers, chervil, cucumbers, fennel, herbs of all sorts, lettuce, + mint, onions, parsley, peas, new potatoes, radishes, rhubarb, salad of + all sorts, sea-kale, sorrel, spinach, turnips.</blockquote> + +<b><i>vi. Fruit</i></b> + + <blockquote><b>Apples</b>: Golden russet, winter russet. May-duke cherries; currants; + gooseberries; melons. <b>Pears</b>: L'amozette, winter-green. <i>Forced</i>: + Apricots, peaches, strawberries.</blockquote> +<br> +<br> + +<a name="p36"></a><b><i>36. In Season in June</i></b> +<hr width="25%" align="left"><br> + +<a name="p36i"></a><b><i>i. Fish</i></b> + + <blockquote>Carp, cod, conger-eels, <i>crabs</i>, cray-fish, dabs, dace, dory, + eels, flounders, gurnets, haddocks, herrings, ling, <i>lobsters</i>, + mackerel, mullet, perch, pike, plaice, <i>prawns, salmon, + salmon-trout, skate</i>, smelts, soles, sturgeon, tench, trout, + turbot, whitebait, whiting.</blockquote> + +<a name="p36ii"></a><b><i>ii. Meat</i></b> + + <blockquote>Beef, <i>grass-lamb</i>, house-lamb, mutton, pork, veal, buck venison.</blockquote> + +<a name="p36iii1"></a><b><i>iii. Poultry and Game</i></b> + + <blockquote>Chickens, ducklings, fowls, geese, leverets, pigeons, plovers, + pullets, rabbits, turkey poults, wheat-ears, wood-pigeons.</blockquote> + +<a name="p36iv"></a><b><i>iv. Vegetables</i></b> + + <blockquote>Angelica, artichokes, asparagus, beans (French, kidney, and Windsor), + white beet, cabbage, carrots, cauliflowers, chervil, cucumbers, + endive, herbs of all sorts, leeks, lettuce, onions, peas, potatoes, + radishes, salad of all sorts, spinach, turnips, vegetable marrow.</blockquote> + +<a name="p36v"></a><i><b>v. For Drying</b></i> + +<blockquote>Burnet, mint, tarragon, lemon thyme.</blockquote> + +<a name="p36vi"></a><b><i>vi. Fruit</i></b> + + <blockquote><b>Apples</b>: Quarrenden, stone pippin, golden russet. Apricots. <b>Cherries</b>: + May-duke, bigaroon, white-heart. Currants; gooseberries; melons. + <b>Pears</b>: Winter-green. Strawberries. <i>Forced</i>: Grapes, nectarines, + peaches, pines.</blockquote> +<br> +<br> + +<a name="p37"></a><b><i>37. In Season in July</i></b> +<hr width="25%" align="left"><br> + +<b><i>i. Fish</i></b> + + <blockquote> Barbel, brill, carp, cod, conger-eels, <i>crabs</i>, cray-fish, dabs, + <i>dace</i>, dory, eels, flounders, gurnets, haddocks, herrings, ling, + <i>lobsters</i>, <i>mackerel</i>, mullet, perch, pike, plaice, + <i>prawns</i>, salmon, skate, soles, tench, thornback, trout.</blockquote> + +<b><i>ii. Meat</i></b> + +<blockquote>Beef, <i>grass-lamb</i>, mutton, veal, buck venison.</blockquote> + +<b><i>iii. Poultry and Game</i></b> + + <blockquote><i>Chickens</i>, ducks, fowls, <i>green geese</i>, leverets, pigeons, + plovers, rabbits, turkey poults, wheat-ears, wild pigeons, wild + rabbits.</blockquote> + +<b><i>iv. Vegetables</i></b> + + <blockquote> Artichokes, asparagus, balm, beans (French, kidney, scarlet, and + Windsor), carrots, cauliflowers, celery, chervil, cucumbers, endive, + herbs of all sorts, lettuces, mushrooms, peas, potatoes, radishes, + salads of all sorts, salsify, scorzonera, sorrel, spinach, turnips.</blockquote> + +<i><b>v. For Drying</b></i> + +<blockquote>Knotted marjoram, mushrooms, winter savoury.</blockquote> + +<i><b>vi. For Pickling</b></i> + + <blockquote>French beans, red cabbage, cauliflowers, garlic, gherkins, + nasturtiums, onions.</blockquote> + +<b><i>vii. Fruit</i></b> + + <blockquote><b>Apples</b>: Codlin, jennetting, Margaret, summer pearmain, summer pippin, + quarrenden. Apricots, cherries (black-heart), currants, plums, + greengages, gooseberries, melons, nectarines, peaches. <b>Pears</b>: + Catherine, green-chisel, jargonelle. Pineapples, raspberries, + strawberries.</blockquote> +<br> +<br> + +<a name="p38"></a><b><i>38. In Season in August</i></b> +<hr width="25%" align="left"><br> + +<a name="38i"></a><b><i>i. Fish</i></b> + + <blockquote>Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabs, + <i>dace</i>, eels, flounders, gurnets, haddocks, herrings, lobsters, + <i>mackerel</i>, mullet, oysters, <i>perch, pike</i>, plaice, + <i>prawns</i>, salmon, skate, tench, thornback, <i>turbot</i>, whiting.</blockquote> + +<a name="38ii"></a><b><i>ii. Meat</i></b> + +<blockquote>Beef, grass-lamb, mutton, veal, buck venison.</blockquote> + +<a name="p38iii"></a><b><i>iii. Poultry and Game</i></b> + + <blockquote>Chickens, ducks, fowls, <i>green geese, grouse</i> (from 12th), + leverets, pigeons, plovers, rabbits, turkeys, turkey poults, + wheat-ears, wild ducks, wild pigeons, wild rabbits.</blockquote> + +<a name="p38iv"></a><b><i>iv. Vegetables</i></b> + + <blockquote> Artichokes, <b>beans</b> (French, kidney, scarlet and Windsor), white beet, + carrots, cauliflowers, celery, cucumbers, endive, pot-herbs of all + sorts, leeks, lettuces, mushrooms, onions, peas, potatoes, radishes, + salad of all sorts, salsify, scorzonera, shalots, spinach, turnips.</blockquote> + +<a name="p38v"></a><i><b>v. For Drying</b></i> + +<blockquote>Basil, sage, thyme.</blockquote> + +<a name="p38vi"></a><i><b>vi. For Pickling</b></i> + + <blockquote>Red cabbage, capsicums, chilies, tomatoes, walnuts.</blockquote> + + +<a name="p38vii"></a><b><i>vii. Fruit</i></b> + + <blockquote><b>Apples</b>: Codlin, summer pearmain, summer pippin. Cherries, currants, + figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, + peaches. <b>Pears</b>: Jargonelle, summer, Bon Chrétien, Windsor. Plums, + greengages, raspberries, Alpine strawberries.</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">Without Economy None can be Rich.</span></i></p><br> + +<a name="p39"></a><b><i>39. In Season in September</i></b> +<hr width="25%" align="left"><br> + +<b><i>i. Fish</i></b> + + <blockquote>Barbel, brill, carp, cockles, cod, conger-eels, crab, <i>dace</i>, + eels, flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, + mussels, <i>oysters, perch, pike</i>, plaice, prawns, shrimps, soles, + tench, thornback, turbot, whiting.</blockquote> + +<b><i>ii. Meat</i></b> + +<blockquote>Beef, mutton, pork, veal, buck venison.</blockquote> + +<b><i>iii. Poultry and Game</i></b> + + <blockquote>Chickens, ducks, fowls, <i>green geese, grouse, hares</i>, larks, + leverets, partridges, pigeons, plovers, rabbits, <i>teal</i>, turkeys, + turkey poults, wheat-ears, <i>wild ducks</i>, wild pigeons, wild + rabbits.</blockquote> + +<b><i>iv. Vegetables</i></b> + +<blockquote> Artichokes, Jerusalem artichokes, beans (French and scarlet), + cabbages, carrots, cauliflowers, celery, cucumbers, endive, herbs of + all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas, + potatoes, radishes, salad of all sorts, shalots, turnips.</blockquote> + +<b><i>v. Fruit</i></b> + + <blockquote><b>Apples</b>: Golden nob, pearmain, golden rennet. Cherries (Morella), + damsons, figs, filberts. <b>Grapes</b>: Muscadine, Frontignac, red and black + Hamburgh, Malmsey. Hazel nuts, walnuts, medlars, peaches. <b>Pears</b>: + Bergamot, brown beurré. Pineapples, plums, quinces, strawberries, + walnuts.</blockquote> +<br> +<br> + +<a name="p40"></a><b><i>40. In Season in October</i></b> +<hr width="25%" align="left"><br> + +<b><i>i. Fish</i></b> + + <blockquote> Barbel, brill, turbot, carp, cockles, cod, conger-eels, crabs, + <i>dace, dory</i>, eels, gudgeon, haddocks, <i>hake</i>, halibut, + herrings, lobsters, mussels, oysters, perch, <i>pike</i>, prawns, + salmon-trout, shrimps, smelts, soles, tench, thornback, whiting.</blockquote> + +<b><i>ii. Meat</i></b> + +<blockquote>Beef, mutton, pork, veal, doe venison.</blockquote> + +<b><i>iii. Poultry and Game</i></b> + + <blockquote> Chickens, dotterel, ducks, fowls, green geese, grouse, hares, larks, + moor-game, partridges, <i>pheasants</i>, pigeons, rabbits, snipes, + teal, turkey, wheat-ears, widgeon, wild ducks, wild pigeons, wild + rabbits, woodcocks.</blockquote> + +<b><i>iv. Vegetables</i></b> + + <blockquote>Artichokes, Jerusalem artichokes, broccoli, cabbages, cauliflowers, + celery, coleworts, endive, herbs of all sorts, leeks, onions, + parsnips, peas, potatoes, radishes, salad, Savoys, scorzonera, + skirrets, shalots, spinach (winter), tomatoes, truffles, turnips.</blockquote> + +<b><i>v. Fruit</i></b> + + <blockquote><b>Apples</b>: Pearmain, golden pippin, golden rennet, royal russet. Black + and white bullace, damsons, late figs, almonds, filberts, hazel nuts, + walnuts, filberts. Grapes, medlars. <b>Peaches</b>: Old Newington, October. + <b>Pears</b>: Bergamot, beurré, Chaumontel, Bon Chrétien, swan's-egg. + Quinces, services, walnuts.</blockquote> +<br> +<br> + +<a name="p41"></a><b><i>41. In Season in November</i></b> +<hr width="25%" align="left"><br> + +<b><i>i. Fish</i></b> + + <blockquote>Barbel, brill, turbot, carp, cockles, cod, crabs, <i>dace, dory</i>, + eels, gudgeons, gurnets, haddocks, <i>hake</i>, halibut, herrings, + ling, lobsters, mussels, oysters, perch, <i>pike</i>, plaice, prawns, + salmon, shrimps, skate, smelts, soles, sprats, tench, thornback, + turbot, whiting.</blockquote> + +<b><i>ii. Meat</i></b> + +<blockquote>Beef, house-lamb, mutton, pork, veal, doe venison.</blockquote> + +<b><i>iii. Poultry and Game</i></b> + + <blockquote>Chickens, dotterel, ducks, fowls, <i>geese, grouse, hares</i>, larks, + partridges, pheasants, pigeons, rabbits, <i>snipes, teal</i>, turkey, + wheat-ears, widgeon, wild ducks, <i>wood-cocks</i>.</blockquote> + +<b><i>iv. Vegetables</i></b> + + <blockquote>Jerusalem artichokes, beet root, borecole, broccoli, cabbages, + cardoons, carrots, celery, chervil, coleworts, endive, herbs of all + sorts, leeks, lettuces, onions, parsnips, potatoes, salad, Savoys, + scorzonera, skirrets, shalots, spinach, tomatoes, turnips.</blockquote> + +<b><i>vi. Fruit</i></b> + + <blockquote> Almonds. <b>Apples</b>: Holland pippin, golden pippin, Kentish pippin, + nonpareil, winter pearmain, Wheeler's russets. Bullace, chestnuts, + hazel nuts, walnuts, filberts, grapes, medlars. <b>Pears</b>: Bergamot, + Chaumontel, Bon Chrétien.</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">With Economy, Few Need be Poor.</span></i></p><br> + +<a name="p42"></a><b><i>42. In Season in December</i></b> +<hr width="25%" align="left"><br> + +<a name="p42i"></a><b><i>i. Fish</i></b> + + <blockquote> Barbel, brill, turbot, carp, cockles, <i>cod</i>, crabs, dab, + <i>dory</i>, eels, gudgeon, gurnets, haddocks, bake, halibut, + herrings, <i>ling</i>, lobsters, mackerel, mussels, oysters, perch, + pike, plaice, ruffe, salmon, shrimps, <i>skate</i>, smelts, soles, + sprats, sturgeon, <i>tench</i>, whitings.</blockquote> + +<a name="p42ii"></a><b><i>ii. Meat</i></b> + +<blockquote>Beef, house-lamb, mutton, pork, veal, doe venison.</blockquote> + +<a name="p42iii"></a><b><i>iii. Poultry and Game</i></b> + + <blockquote> Capons, chickens, ducks, fowls, geese, grouse, guinea-fowl, hares, + larks, partridges, pea-fowl, pheasants, pigeons, rabbits, snipes, + teal, turkeys, wheat-ears, widgeon, wild ducks, woodcocks.</blockquote> + +<a name="p42iv"></a><b><i>iv. Vegetables</i></b> + + <blockquote>Jerusalem artichokes, beet root, borecole, white and purple broccoli, + cabbages, cardoons, carrots, celery, endive, herbs of all sorts, + leeks, lettuces, onions, parsnips, potatoes, salad, Savoys, + scorzonera, skirrets, shalots, spinach, truffles, turnips, + <i>forced</i> asparagus.</blockquote> + +<a name="p42v"></a><b><i>v. Fruit</i></b> + + <blockquote>Almonds. <b>Apples</b>: Golden pippin, nonpareil, winter pearmain, golden + russet. Chestnuts, hazel nuts, walnuts, filberts, Almeria grapes, + medlars, oranges. <b>Pears</b>: Bergamot, beurré d'hiver. </blockquote> +<br> +<br> + +<a name="p43"></a><b><i>43. Drying Herbs</i></b><br> +<br> +Fresh herbs are preferable to dried ones, but as they cannot always be + obtained, it is most important to dry herbs at the proper seasons:<br> +<br> +<table summary="drying herbs" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>Basil</i></td> + <td>is in a fit state for drying about the middle of August</td> +</tr> +<tr align="left" valign="top"> + <td><i>Burnet</i></td> + <td>in June, July, and August</td> +</tr> +<tr align="left" valign="top"> + <td><i>Chervil</i></td> + <td>in May, June, and July</td> +</tr> +<tr align="left" valign="top"> + <td><i>Elder Flowers</i></td> + <td>in May, June, and July</td> +</tr> +<tr align="left" valign="top"> + <td><i>Knotted Marjoram</i> </td> + <td>during July</td> +</tr> +<tr align="left" valign="top"> + <td><i>Lemon Thyme</i></td> + <td>end of July and through August</td> +</tr> +<tr align="left" valign="top"> + <td><i>Mint</i></td> + <td>end of June and July</td> +</tr> +<tr align="left" valign="top"> + <td><i>Orange Flowers</i></td> + <td>May, June, and July</td> +</tr> +<tr align="left" valign="top"> + <td><i>Parsley</i></td> + <td>May, June, and July</td> +</tr> +<tr align="left" valign="top"> + <td><i>Sage</i></td> + <td>August and September</td> +</tr> +<tr align="left" valign="top"> + <td><i>Summer Savoury</i></td> + <td>end of July and August</td> +</tr> +<tr align="left" valign="top"> + <td><i>Tarragon</i></td> + <td>June, July, and August</td> +</tr> +<tr align="left" valign="top"> + <td><i>Thyme</i></td> + <td>end of July and August</td> +</tr> +<tr align="left" valign="top"> + <td><i>Winter Savoury</i></td> + <td>end of July and August</td> +</tr> +</table><br> +<br> +These herbs always at hand will be a great aid to the cook. Herbs should +be gathered on a dry day; they should be immediately well cleansed, and +dried by the heat of a stove or Dutch oven. The leaves should then be +picked off, pounded and sifted, put into stoppered bottles, labelled, +and put away for use. Those who are unable or may not care to take the +trouble to dry herbs, can obtain them prepared for use in bottles at the +green-grocer's. +<br> +<p align="right"><i><span style="color: #A82C28">Do Good to your Enemy, that he may become Your Friend.</span></i></p><br> + +<a name="p44"></a><b><i>44. Dr. Kitchiner's Rules for Marketing</i></b><br> +<br> + The best rule for marketing is to pay ready money for everything, + <i>and to deal with the most respectable tradesmen</i> in your + neighbourhood. If you leave it to their integrity to supply you with a + good article at the fair market price, you will be supplied with + better provisions, and at as reasonable a rate as those + bargain-hunters who trot "<i>around, around, around about</i>" a + market till they are trapped to buy some <i>unchewable</i> old + poultry, <i>tough</i> tup-mutton, <i>stringy</i> cow-beef, or + <i>stale</i> fish, at a very little less than the price of prime and + proper food. With <i>savings</i> like these they toddle home in + triumph, cackling all the way, like a goose that has got ankle-deep + into good luck. All the skill of the most accomplished cook will avail + nothing unless she is furnished with prime provisions. The best way to + procure these is to deal with shops of established character: you may + appear to pay, perhaps, ten <i>per cent.</i> 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.<br> +<br> +Every trade has its + tricks and deceptions; those who follow 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 "<i>Catch who + can</i>," 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 advantage. 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 imposition; 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 displeased, or as soon 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 manage much better if you will + make out a bill of fare for the week on the Saturday before; for + example, for a family of half a dozen:<br> +<br> +<table summary="weekly menu" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>Sunday</i></td> + <td>Roast beef and pudding.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Monday</i></td> + <td>Fowl, what was left of pudding fried, or warmed in the Dutch oven.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Tuesday</i></td> + <td>Calf's head, apple pie.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Wednesday</i></td> + <td>Leg of mutton.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Thursday</i></td> + <td>Ditto broiled or hashed, and pancakes.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Friday</i></td> + <td>Fish, pudding.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Saturday</i></td> + <td>Fish, or eggs and bacon.</td> +</tr> +</table><br> +<br> +It is an excellent plan to have certain things on certain days. When + your butcher or poulterer knows what you will want, he has a better + chance of doing his best for you; and never think of ordering beef for + roasting except for Sunday. When you order meat, poultry, 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 a proper time to be ripe and tender.<br> +<br> + (<i>Kitchiner's Cook's Oracle 56th Thousand. 5s. Houlston & Sons.</i>) +<br> +<br> + +<a name="p45"></a><b><i>45. The Family Circle</i></b><br> +<br> + Under this title a group of acquaintances in London once instituted + and carried out a series of friendly parties. The following form of + invitation, and the rules of the "Family Circle," will be found + interesting, probably useful:<br><br> + +<hr width="25%" align="left"> + + <blockquote><i>Will you do me the favour of meeting here, as a guest, on —— + next, at seven precisely, a few friends who have kindly joined in an + attempt to commence occasional pleasant and social parties, of which + the spirit and intent will be better understood by the perusal of + the few annexed remarks and rules from<br> +<br> + Yours sincerely, ——</i> +<br> +<hr width="25%" align="left"><br> + + "They manage it better in France," is a remark to be often applied + with reference to social life in England, and the writer fancies + that the prevalence here of a few bad customs, easily changed, + causes the disadvantageous difference between ourselves and our more + courteous and agreeable neighbours. +<br> +<ol start=1 type="i"><li> + Worldly appearance; the phantom leading many to suppose that + wealth is the standard of worth—in the minds of friends, a notion + equally degrading to both parties.</li></ol> +<ol start=2 type="i"><li> + Overdress; causing unnecessary expense and waste of time.</li></ol> + +<ol start=3 type="i"><li> + + Expensive entertainments, as regards refreshments.</li></ol> + +<ol start=4 type="i"><li> + + Late hours.</li></ol> + + The following brief rules are suggested, in a hope to show the way + to a more constant, easy, and friendly intercourse amongst friends, + the writer feeling convinced that society is equally beneficial and + requisite—in fact, that mankind in seclusion, like the sword in the + scabbard, often loses polish, and gradually rusts.<br> + +<ol start=1 type="I"> + <li>That meetings be held in rotation at each member's house, + for the enjoyment of conversation; music, grave and gay; dancing, + gay only; and card-playing at limited stakes.</li></ol> + +<ol start=2 type="I"> + + <li>That such meetings commence at seven and end about or after + twelve, and that members and guests be requested to remember that + punctuality has been called the politeness of kings.</li></ol> + +<ol start=3 type="I"> + + <li>That as gentlemen are allowed for the whole season to + appear, like the raven, in one suit, ladies are to have the like + privilege; and that no lady be allowed to quiz or notice the habits + of another lady; and that demi-toilette in dress be considered the + better taste in the family circle; not that the writer wishes to + raise or lower the proper standard of ladies' dress, which ought to + be neither too high nor too low, but at a happy medium.</li></ol> + +<ol start=4 type="I"> + + <li> That any lady infringing the last rule be liable to reproof + by the oldest lady present at the meeting, if the oldest lady, like + the oldest inhabitant, can be discovered.</li></ol> + +<ol start=5 type="I"> + + <li>That every member or guest, be requested to bring with them + their own vocal, instrumental, or dance music, and take it away with + them, if possible, to avoid loss and confusion.</li></ol> + +<ol start=6 type="I"> + + <li>That no member or guest, able to sing, play, or dance, + refuse, unless excused by medical certificate; and that no cold or + sore throat be allowed to last more than a week.</li></ol> + +<ol start=7 type="I"> + + <li> That as every member or guest known to be able to sing, + play, or dance, is bound to do so if requested, the performer + (especially if timid) is to be kindly criticized and encouraged; it + being a fact well known, that the greatest masters of an art are + always the most lenient critics, from their deep knowledge of the + feeling, intelligence, and perseverance required to at all approach + perfection.</li></ol> + +<ol start=8 type="I"> + + <li>That gentlemen present do pay every attention to ladies, + especially visitors; but such attention is to be general, and not + particular—for instance, no gentleman is to dance more than three + times with one lady during the evening, except in the case of + lovers, privileged to do odd things during their temporary lunacy, + and also married couples, who are expected to dance together at + least once during the evening, and oftener if they please.</li></ol> + +<ol start=9 type="I"> + + <li>That to avoid unnecessary expense, the refreshments be + limited to cold meat, sandwiches, bread, cheese, butter, vegetables, + fruits, tea, coffee, negus, punch, malt liquors, &c, &c</li></ol> + +<ol start=10 type="I"> + + <li>That all personal or face-to-face laudatory speeches + (commonly called toasts, or, as may be, roasts) be for the future + forbidden, without permission or inquiry, for reasons + following:—That as the family circle includes bachelors and + spinsters, and he, she, or they may be secretly engaged, it will be + therefore cruel to excite hopes that may be disappointed; and that + as some well-informed Benedick of long experience may after supper + advise the bachelor to find the way to woman's heart—<i>vice + versa</i>, some deep-feeling wife or widow, by "pity moven," may, + perhaps, after supper advise the spinster the other way, which, in + public, is an impropriety manifestly to be avoided.</li></ol> + +<ol start=11 type="I"> + + <li> (<i>suggested by a lady</i>). That any lady, after supper, + may (if she please) ask any gentleman apparently diffident, or + requiring encouragement, to dance with her, and that no gentleman + can of course refuse so kind a request.</li></ol> + +<ol start=12 type="I"> + + <li>That no gentleman be expected to escort any lady home on + foot beyond a distance of three miles, unless the gentleman be + positive and the lady agreeable.</li> +</ol> + <b>Rule the Last:</b> That as the foregoing remarks and rules are intended, + in perfect good faith and spirit, to be considered general and not + personal, no umbrage is to be taken, and the reader is to bear in + mind the common and homely saying,— + +<blockquote>"Always at trifles scorn to take offence,<br> + It shows great pride and very little sense."</blockquote> + + P.S.—To save trouble to both parties, this invitation be deemed + accepted, without the necessity to reply, unless refused within + twenty-four hours.</blockquote> + +<p align="right"><i><span style="color: #A82C28">As a Man Lives, so shall he Die.</span></i></p><br> + +<a name="p46"></a><b><i>46. Evening Pastimes</i></b><br> +<br> + Among the innocent recreations of the fireside, there are few more + commendable and practicable than those afforded by what are severally + termed Anagrams, Arithmorems, Single and Double Acrostics, Buried + Cities, &c, Charades, Conundrums, Cryptographs, Enigmas, Logogriphs, + Puzzles, Rebuses, Riddles, Transpositions, &c Of these there are such + a variety, that they are suited to every capacity; and they present + this additional attraction, that ingenuity may be exercised in the + <i>invention</i> of them, as well as in their solution. Many persons + who have become noted for their literary compositions may date the + origin of their success to the time when they attempted the + composition of a trifling enigma or charade. +<br> +<br> + +<a name="p47"></a><b><i>47. Acrostics</i></b><br> +<br> + The acrostic is a short poem in which the first letters of each line, + read collectively, form a name, word, or sentence. The word comes from + the Greek <i>akros</i>, extreme, and <i>stichos</i>, order or line. + The acrostic was formerly in vogue for valentine and love verses. When + employed as a riddle it is called a <i>Rebus</i>, which <a href="#p69">see</a>. +<br> +<br> + +<a name="p48"></a><b><i>48. Acrostics (Double)</i></b><br> +<br> +This very fashionable riddle is a double Rebus, the initial and final + letters of a word or words selected making two names or two words. The + usual plan is to first suggest the foundation words, and then to + describe the separate words, whose initials and finals furnish the + answer to the question. Thus: + +<blockquote>A Party to charm the young and erratic—<br> +But likely to frighten the old and rheumatic. +<ol type="1"> + +<li>The carriage in which the fair visitants came:</li> + +<li>A very old tribe with a very old name;</li> + +<li>A brave Prince of Wales free from scandal or shame.</li> +</ol> +The answer is Picnic. +<table summary="double acrostic" border="0" cellspacing="0" cellpadding="1"> +<tr align="left" valign="top"> + <td>1. </td> + <td><b>P</b></td> + <td><i>Phaeton</i></td> + <td><b>N</b></td> +</tr> +<tr align="left" valign="top"> + <td>2. </td> + <td><b>I</b></td> + <td><i>Iceni</i></td> + <td><b>I</b></td> +</tr> +<tr align="left" valign="top"> + <td>3. </td> + <td><b>C</b></td> + <td><i>Caradoc</i></td> + <td><b>C</b></td> +</tr> +</table> + </blockquote> + +Sometimes the Double Acrostic is in prose, as in this brief example: + + <blockquote> A Briton supports his wig, his grand-mother, his comfort, and his + country-women.<br> +<br> + The answer is, Beef—Beer:<br> +<br> + <i>Bob, Eve, Ease, Fair</i>.</blockquote> +<br> +<br> + +<a name="p49"></a><b><i>49. Acrostics (Triple)</i></b><br> +<br> + are formed on the same plan, three names being indicated by the + initial, central, and final letters of the selected words. +<br> +<br> + +<a name="p50"></a><b><i>50. Anagrams</i></b><br> +<br> + are formed by the transposition of the letters of words or sentences, + or names of persons, so as to produce a word, sentence, or verse, of + pertinent or of widely different meaning. They are very difficult to + discover, but are exceedingly striking when good. The following are + some of the most remarkable:<br> +<br> +<table summary="anagrams" border="0" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th>Words</th> + <th>Transpositions</th> +</tr> +<tr align="left" valign="top"> + <td>Astronomers</td> + <td><i>No more stars</i></td> +</tr> +<tr align="left" valign="top"> + <td>Catalogues</td> + <td><i>Got as a clue</i></td> +</tr> +<tr align="left" valign="top"> + <td>Elegant</td> + <td><i>Neat leg</i></td> +</tr> +<tr align="left" valign="top"> + <td>Impatient</td> + <td><i>Tim in a pet</i></td> +</tr> +<tr align="left" valign="top"> + <td>Immediately</td> + <td><i>I met my Delia</i></td> +</tr> +<tr align="left" valign="top"> + <td>Masquerade</td> + <td><i>Queer as mad</i></td> +</tr> +<tr align="left" valign="top"> + <td>Matrimony</td> + <td><i>Into my arm</i></td> +</tr> +<tr align="left" valign="top"> + <td>Melodrama</td> + <td>Made moral</td> +</tr> +<tr align="left" valign="top"> + <td>Midshipman</td> + <td><i>Mind his map</i></td> +</tr> +<tr align="left" valign="top"> + <td>Old England</td> + <td><i>Golden land</i></td> +</tr> +<tr align="left" valign="top"> + <td>Parishioners</td> + <td><i>I hire parsons</i></td> +</tr> +<tr align="left" valign="top"> + <td>Parliament</td> + <td><i>Partial men</i></td> +</tr> +<tr align="left" valign="top"> + <td>Penitentiary</td> + <td><i>Nay I repeat it</i></td> +</tr> +<tr align="left" valign="top"> + <td>Presbyterian</td> + <td>Best in prayer</td> +</tr> +<tr align="left" valign="top"> + <td>Radical Reform</td> + <td><i>Rare mad frolic</i></td> +</tr> +<tr align="left" valign="top"> + <td>Revolution</td> + <td><i>To love ruin</i></td> +</tr> +<tr align="left" valign="top"> + <td>Sir Robert Peel</td> + <td>Terrible poser</td> +</tr> +<tr align="left" valign="top"> + <td>Sweetheart</td> + <td><i>There we sat</i></td> +</tr> +<tr align="left" valign="top"> + <td>Telegraphs</td> + <td>Great help</td> +</tr> +</table> +<br> +<br> + +<a name="p51"></a><b><i>51. Arithmorems</i></b><br> +<br> + This class of riddle is of recent introduction. The Arithmorem is made + by substituting figures in a part of the word indicated, for Roman + numerals. The nature of the riddle—from the Greek <i>arithmos</i>, + number, and the Latin <i>remanere</i>, back again—will be easily seen + from the following example, which is a double Arithmorem:<br> +<br> +<table summary="arithmorems" border="0" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td>H</td> + <td>51</td> + <td>and</td> + <td><i>a tub</i></td> + <td>——</td> + <td>a fine large fish</td> +</tr> +<tr align="left" valign="top"> + <td>A</td> + <td>100</td> + <td>and</td> + <td><i>gore</i></td> + <td>——</td> + <td>a sprightly movement in music</td> +</tr> +<tr align="left" valign="top"> + <td>R</td> + <td>5</td> + <td>and</td> + <td><i>be</i></td> + <td>——</td> + <td>a part of speech</td> +</tr> +<tr align="left" valign="top"> + <td>U</td> + <td>551</td> + <td>and</td> + <td><i>as and</i></td> + <td>——</td> + <td>a Spanish province</td> +</tr> +<tr align="left" valign="top"> + <td>To</td> + <td>201</td> + <td>and</td> + <td><i>ran</i></td> + <td>——</td> + <td>a stupefying drug</td> +</tr> +<tr align="left" valign="top"> + <td>R</td> + <td>102</td> + <td>and</td> + <td><i>nt</i></td> + <td>——</td> + <td>an acid</td> +</tr> +<tr align="left" valign="top"> + <td>OU</td> + <td>250</td> + <td>and</td> + <td><i>pap</i></td> + <td>——</td> + <td>a Mexican town</td> +</tr> +</table><br> +<br> +The answer is <b>Havanna—Tobacco</b>.<br> +<br> + +<b>H</b>alibu<b>t</b>, <b>A</b>llegr<b>o</b>, <b>V</b>er<b>b</b>, <b>A</b>ndalusi<b>a</b>, +<b>N</b>arcoti<b>c</b>, <b>N</b>itri<b>c</b>, <b>A</b>capulc<b>o</b>. +<br> +<br> + +<a name="p52"></a><b><i>52. Charades</i></b><br> +<br> + are compositions, poetical or otherwise, founded upon words, each + syllable of which constitutes a <i>noun</i>, the whole of each word + constituting another noun of a somewhat different meaning from those + supplied by its separate syllables. Words which fully answer these + conditions are the best for the purposes of charades; though many + other words are employed. In writing, the first syllable is termed + "<i>My first</i>," the second syllable "<i>My second</i>," and the + complete word "<i>My whole</i>." The following is an example of a + Poetical Charade: + +<blockquote>The breath of the morning is sweet;<br> + The earth is bespangled with flowers,<br> +And buds in a countless array<br> + Have ope'd at the touch of the showers.<br> +The birds, whose glad voices are ever<br> + A music delightful to hear,<br> +Seem to welcome the joy of the morning,<br> + As the hour of the bridal draws near.<br> +What is that which now steals on <i>my first</i>,<br> + Like a sound from the dreamland of love,<br> +And seems wand'ring the valleys among,<br> + That they may the nuptials approve?<br> +'Tis a sound which <i>my second</i> explains,<br> + And it comes from a sacred abode,<br> +And it merrily trills as the villagers throng<br> + To greet the fair bride on her road.<br> +How meek is her dress, how befitting a bride<br> + So beautiful, spotless, and pure!<br> +When she weareth <i>my second</i>, oh, long may it be<br> + Ere her heart shall a sorrow endure.<br> +See the glittering gem that shines forth from her hair—<br> + 'Tis <i>my whole</i>, which a good father gave;<br> +Twas worn by her mother with honour before—<br> + But <i>she</i> sleeps in peace in her grave.<br> +Twas her earnest request, as she bade them adieu,<br> + That when her dear daughter the altar drew near,<br> +She should wear the same gem that her mother had worn<br> + When she as a bride full of promise stood there.</blockquote> + + The answer is <i>Ear-ring</i>. The bells <i>ring</i>, the sound steals + upon the <i>ear</i>, and the bride wears an <i>ear ring</i>. Charades + may be sentimental or humorous, in poetry or prose; they may also be + <i>acted</i>, in which manner they afford considerable amusement. +<br> +<br> + +<a name="p53"></a><b><i>53. Charades (Acted)</i></b><br> +<br> + A drawing room with folded doors is the best for the purpose. Various + household appliances are employed to fit up something like a stage, + and to supply the fitting scenes. Characters dressed in costumes made + up of handkerchiefs, coats, shawls, table-covers, &c, come on and + perform an extempore play, founded upon the parts of a word, and its + <i>whole</i>, as indicated already. For instance, the events + explained in the poem given might be <i>acted</i>—glasses might be + rung for bells—something might be said in the course of the dialogues + about the sound of the bells being delightful to the <i>ear</i>; there + might be a dance of the villagers, in which a <i>ring</i> might be + formed; a wedding might be performed, and so on: but for <i>acting + charades</i> there are many better words, because <i>Ear-ring</i> + could with difficulty be <i>represented</i> without at once betraying + the meaning. <a name="fr1">There</a> is a little work entitled "Philosophy and Mirth + united by Pen and Pencil," and another work, "Our Charades; and How we + Played Them,"<a href="#f1"><sup>1</sup></a> by Jean Francis, which supply a large number of + these Charades. But the following is the most extensive list of words + ever published upon which Charades may be founded:<br> +<br> +<hr width="25%" align="left"><br> +<br> + <a name="f1"><span style="color: #FF0000;">Footnote 1:</span></a> "Philosophy and Mirth, united by Pen and Pencil," One +Shilling.<br> +<br> +"Our Charades; and How we played Them," by Jean Francis, One Shilling.<br> +<br> +Both published by Houlston and Sons, Paternoster Square, London, EC.<br> +<a href="#fr1">return</a> +<br> +<p align="right"><i><span style="color: #A82C28">A Fool's Bolt Is Soon Shot.</span></i></p><br> + +<a name="p54"></a><b><i>54. Words which may be converted into Acting or Written Charades</i></b><br> +<br> +<table summary="charade word list" border="0" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th width="10%">A</th> + <th width="10%">B</th> + <th width="10%">C</th> + <th width="10%">D</th> + <th width="10%">E</th> + <th width="10%">F</th> + <th width="10%">G</th> + <th width="10%">H</th> + <th width="10%">I</th> + <th width="10%">J</th> +</tr> +<tr align="left" valign="top"> + <td>Aid-less </td> + <td>Ba-boon</td> + <td>Cab-in</td> + <td>Dark-some</td> + <td>Ear-ring</td> + <td>False-hood</td> + <td>Gain-say</td> + <td>Had-dock</td> + <td>Ill-nature</td> + <td>Jac(k)o-bite</td> +</tr> +<tr align="left" valign="top"> + <td>Air-pump </td> + <td>Back-bite </td> + <td>Can-did</td> + <td>Day-break</td> + <td>Earth-quake</td> + <td>Fan-atic</td> + <td>Gang-way</td> + <td>Hail-stone</td> + <td>Ill-usage</td> + <td>Joy-ful</td> +</tr> +<tr align="left" valign="top"> + <td>Ale-house</td> + <td>Back-slide</td> + <td>Can-ton</td> + <td>Death-watch</td> + <td>Ear-wig</td> + <td>Fare-well</td> + <td>Glow-worm</td> + <td>Hail-storm</td> + <td>In-action</td> + <td>Joy-less</td> +</tr> +<tr align="left" valign="top"> + <td>Ann-ounce</td> + <td>Bag-gage</td> + <td>Care-ful</td> + <td>Dog-ma</td> + <td></td> + <td>Far-thing</td> + <td>Glut-ton</td> + <td>Half-penny</td> + <td>In-born</td> + <td>Justice-ship</td> +</tr> +<tr align="left" valign="top"> + <td>Arch-angel </td> + <td>Bag-pipe </td> + <td>Car-pet</td> + <td>Don-key</td> + <td><b>K</b></td> + <td>Fear-less</td> + <td>God-child</td> + <td>Ham-let</td> + <td>In-crease</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>Arm-let </td> + <td>Bag-dad</td> + <td>Car-rot</td> + <td>Drink-able</td> + <td>Key-stone</td> + <td>Fee-ling</td> + <td>God-daughter</td> + <td>Ham-mock</td> + <td>In-justice</td> + <td><b>L</b></td> +</tr> +<tr align="left" valign="top"> + <td>Art-less </td> + <td>Bail-able</td> + <td>Cart-ridge</td> + <td>Drug-get</td> + <td>Kid-nap</td> + <td>Field-farm</td> + <td>God-father</td> + <td>Hand-cuff</td> + <td>Ink-ling</td> + <td>Lace-man</td> +</tr> +<tr align="left" valign="top"> + <td>Ass-ail</td> + <td>Bale-ful </td> + <td>Chair-man</td> + <td>Duck-ling</td> + <td>King-craft</td> + <td>Fire-lock</td> + <td>God-like</td> + <td>Hang-man</td> + <td>In-land</td> + <td>Lady-bird</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Band-age</td> + <td>Chamber-maid</td> + <td></td> + <td>King-fisher</td> + <td>Fire-man</td> + <td>God-mother</td> + <td>Hap-pen</td> + <td>In-mate</td> + <td>Lady-ship</td> +</tr><tr align="left" valign="top"> + <td><b>M</b></td> + <td>Band-box</td> + <td>Cheer-ful</td> + <td><b>N</b></td> + <td>Kins-man</td> + <td>Fire-pan</td> + <td>God-son</td> + <td>Hard-ship</td> + <td>In-no-cent</td> + <td>Lamp-black</td> +</tr> +<tr align="left" valign="top"> + <td>Ma-caw</td> + <td>Bane-ful </td> + <td>Cheer-less</td> + <td>Name-sake</td> + <td>Kit-ten</td> + <td>Fire-ship</td> + <td>Gold-finch</td> + <td>Hard-ware</td> + <td>In-sane</td> + <td>Land-lady</td> +</tr><tr align="left" valign="top"> + <td>Mad-cap</td> + <td>Bar-bed </td> + <td>Christ-mas</td> + <td>Nan-keen</td> + <td>Knight-hood</td> + <td>Fire-work</td> + <td>Gold-smith</td> + <td>Harts-horn</td> + <td>In-spirit</td> + <td>Land-lord</td> +</tr> +<tr align="left" valign="top"> + <td>Mad-house</td> + <td>Bar-gain</td> + <td>Church-yard</td> + <td>Nap-kin</td> + <td>Know-ledge</td> + <td>Fir-kin</td> + <td>Goose-berry</td> + <td>Head-land</td> + <td>In-tent</td> + <td>Land-mark</td> +</tr> +<tr align="left" valign="top"> + <td>Mad-man</td> + <td>Bar-rack</td> + <td>Clans-men</td> + <td>Neck-cloth</td> + <td></td> + <td>Fish-hook</td> + <td>Grand-father</td> + <td>Hard-ship</td> + <td>Inter-meddle</td> + <td>Land-scape</td> +</tr> +<tr align="left" valign="top"> + <td>Mag-pie</td> + <td>Bar-row </td> + <td>Clerk-ship</td> + <td>Neck-lace</td> + <td><b>O</b></td> + <td>Flag-rant</td> + <td>Grate-ful</td> + <td>Hard-ware</td> + <td>Inter-sect</td> + <td>Land-tax</td> +</tr> +<tr align="left" valign="top"> + <td>Main-mast</td> + <td>Bat-ten </td> + <td>Cob-web</td> + <td>Nest-ling</td> + <td>Oak-apple</td> + <td>Flip-pant</td> + <td>Grave-stone</td> + <td>Harts-horn</td> + <td>Inter-view</td> + <td>Lap-dog</td> +</tr> +<tr align="left" valign="top"> + <td>Main-sail</td> + <td>Beard-less</td> + <td>Cock-pit</td> + <td>News-paper</td> + <td>Oat-cake</td> + <td>Flood-gate</td> + <td>Green-finch</td> + <td>Head-land</td> + <td>In-valid</td> + <td>Lap-pet</td> +</tr> +<tr align="left" valign="top"> + <td>Main-spring</td> + <td>Bid-den</td> + <td>Cod-ling</td> + <td>Nick-name</td> + <td>Oat-meal</td> + <td>Fond-ling</td> + <td>Grey-hound</td> + <td>Head-less</td> + <td>In-vent</td> + <td>Laud-able</td> +</tr><tr align="left" valign="top"> + <td>Mam-moth</td> + <td>Bird-lime</td> + <td>Coin-age</td> + <td>Night-cap</td> + <td>Off-end</td> + <td>Foot-ball</td> + <td>Grim-ace</td> + <td>Head-long</td> + <td>In-vest</td> + <td>Law-giver</td> +</tr> +<tr align="left" valign="top"> + <td>Man-age</td> + <td>Birth-right</td> + <td>Con-fined</td> + <td>Night-gown</td> + <td>Oil-man</td> + <td>Foot-man</td> + <td>Grind-stone</td> + <td>Head-stone</td> + <td>In-ward</td> + <td>Law-suit</td> +</tr> +<tr align="left" valign="top"> + <td>Man-date</td> + <td>Black-guard</td> + <td>Con-firm</td> + <td>Night-mare</td> + <td>O-men</td> + <td>Foot-pad</td> + <td>Ground-plot</td> + <td>Head-strong</td> + <td>Ire-ful</td> + <td>Lay-man</td> +</tr> +<tr align="left" valign="top"> + <td>Marks-man</td> + <td>Blame-less</td> + <td>Con-form</td> + <td>Night-watch</td> + <td>On-set</td> + <td>Foot-step</td> + <td>Ground-sell</td> + <td>Hear-say</td> + <td>Iron-mould</td> + <td>Leap-frog</td> +</tr> +<tr align="left" valign="top"> + <td>Mar-row</td> + <td>Block-head</td> + <td>Con-tent</td> + <td>Nine-fold</td> + <td>O-pen</td> + <td>Foot-stool</td> + <td>Guard-ship</td> + <td>Heart-less</td> + <td>I-sing-lass</td> + <td>Leap-year</td> +</tr> +<tr align="left" valign="top"> + <td>Mass-acre</td> + <td>Boat-man</td> + <td>Con-test</td> + <td>Noon-tide</td> + <td>O-pinion</td> + <td>For-age</td> + <td>Gun-powder</td> + <td>Heart-sick</td> + <td></td> + <td>Lee-ward</td> +</tr> +<tr align="left" valign="top"> + <td>Match-less</td> + <td>Boot-jack</td> + <td>Con-tract</td> + <td>North-star</td> + <td>Our-selves</td> + <td>For-bear</td> + <td></td> + <td>Heart-string</td> + <td><b>P</b></td> + <td>Life-guard</td> +</tr> +<tr align="left" valign="top"> + <td>May-game</td> + <td>Book-worm</td> + <td>Con-verse</td> + <td>North-ward</td> + <td>Out-act</td> + <td>For-bid</td> + <td><b>Q</b></td> + <td>Hedge-hog</td> + <td>Pack-age</td> + <td>Like-wise</td> +</tr> +<tr align="left" valign="top"> + <td>Meat-man</td> + <td>Bound-less</td> + <td>Cork-screw</td> + <td>Not-able</td> + <td>Out-bid</td> + <td>Found-ling</td> + <td>Quad-rant</td> + <td>Heir-less</td> + <td>Pack-cloth</td> + <td>Live-long</td> +</tr> +<tr align="left" valign="top"> + <td>Mis-chance</td> + <td>Bow-ling</td> + <td>Count-less</td> + <td>Not-ice</td> + <td>Out-brave</td> + <td>Fox-glove</td> + <td>Quench-less</td> + <td>Heir-loom</td> + <td>Pad-dock</td> + <td>Load-stone</td> +</tr> +<tr align="left" valign="top"> + <td>Mis-chief</td> + <td>Brace-let</td> + <td>Court-ship</td> + <td>No-where</td> + <td>Out-brazen</td> + <td>Free-hold</td> + <td>Quick-lime</td> + <td>Hell-hound</td> + <td>Pad-lock</td> + <td>Log-book</td> +</tr> +<tr align="left" valign="top"> + <td>Mis-count</td> + <td>Brain-less</td> + <td>Crab-bed</td> + <td>Nut-gall</td> + <td>Out-cast</td> + <td>Free-stone</td> + <td>Quick-sand</td> + <td>Hell-kite</td> + <td>Pain-ful</td> + <td>Log-wood</td> +</tr> +<tr align="left" valign="top"> + <td>Mis-deed</td> + <td>Break-fast</td> + <td>Cross-bow</td> + <td>Nut-meg</td> + <td>Out-cry</td> + <td>Fret-work</td> + <td>Quick-set</td> + <td>Hence-forth</td> + <td>Pain-less</td> + <td>Loop-hole</td> +</tr> +<tr align="left" valign="top"> + <td>Mis-judge</td> + <td>Breath-less</td> + <td>Cur-tail</td> + <td></td> + <td>Out-do</td> + <td>Fri-day</td> + <td>Quick-silver</td> + <td>Hen-roost</td> + <td>Pal-ace</td> + <td>Lord-ship</td> +</tr> +<tr align="left" valign="top"> + <td>Mis-quote</td> + <td>Brick-bat</td> + <td>Cur-tail</td> + <td><b>R</b></td> + <td>Out-grow</td> + <td>Friend-ship</td> + <td></td> + <td>Herb-age</td> + <td>Pal-ate</td> + <td>Love-sick</td> +</tr> +<tr align="left" valign="top"> + <td>Monks-hood</td> + <td>Brick-dust</td> + <td></td> + <td>Rain-bow</td> + <td>Out-law</td> + <td>Frost-bite</td> + <td><b>S</b></td> + <td>Herds-man</td> + <td>Pal-let</td> + <td>Low-land</td> +</tr> +<tr align="left" valign="top"> + <td>Moon-beam</td> + <td>Bride-cake</td> + <td><b>T</b></td> + <td>Ram-part</td> + <td>Out-line</td> + <td>Fur-long</td> + <td>Safe-guard</td> + <td>Her-self</td> + <td>Pan-cake</td> + <td>Luck-less</td> +</tr> +<tr align="left" valign="top"> + <td>Moon-light</td> + <td>Bride-groom</td> + <td>Tar-get</td> + <td>Ran-sack</td> + <td>Out-live</td> + <td></td> + <td>Sal-low</td> + <td>Hid-den</td> + <td>Pan-tiler</td> + <td>Luke-warm</td> +</tr> +<tr align="left" valign="top"> + <td>Muf-fin</td> + <td>Broad-cloth</td> + <td>Tar-tar</td> + <td>Rap-a-city</td> + <td>Out-march</td> + <td><b>U</b></td> + <td>Sand-stone</td> + <td>High-land</td> + <td>Pa-pa</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Broad-side</td> + <td>Taw-dry</td> + <td>Rasp-berry</td> + <td>Out-rage</td> + <td>Up-braid</td> + <td>Sat-in</td> + <td>High-way</td> + <td>Pa-pal</td> + <td><b>V</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>W</b></td> + <td>Broad-sword</td> + <td>Tax-able</td> + <td>Rattle-snake</td> + <td>Out-ride</td> + <td>Up-hill</td> + <td>Sat-ire</td> + <td>Hind-most</td> + <td>Par-able</td> + <td>Vain-glory</td> +</tr> +<tr align="left" valign="top"> + <td>Wag-on</td> + <td>Brow-beat</td> + <td>Tea-cup</td> + <td>Red-breast</td> + <td>Out-run</td> + <td>Up-hold</td> + <td>Sauce-box</td> + <td>Hoar-frost</td> + <td>Pa-rent</td> + <td>Van-guard</td> +</tr> +<tr align="left" valign="top"> + <td>Wag-tail</td> + <td>Brown-stone</td> + <td>Teem-ful</td> + <td>Red-den</td> + <td>Out-sail</td> + <td>Up-land</td> + <td>Sauce-pan</td> + <td>Hob-goblin</td> + <td>Pa-ring</td> + <td>Vault-age</td> +</tr> +<tr align="left" valign="top"> + <td>Wain-scot</td> + <td>Bug-bear</td> + <td>Teem-less</td> + <td>Rid-dance</td> + <td>Out-sell</td> + <td>Up-ride</td> + <td>Saw-dust</td> + <td>Hogs-head</td> + <td>Par-snip</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>Waist-coat</td> + <td>Bull-dog</td> + <td>Tell-tale</td> + <td>Ring-leader</td> + <td>Out-shine</td> + <td>Up-right</td> + <td>Saw-pit</td> + <td>Home-bred</td> + <td>Par-son</td> + <td><b>Y</b></td> +</tr> +<tr align="left" valign="top"> + <td>Wake-ful</td> + <td>Bump-kin</td> + <td>Ten-able</td> + <td>Ring-let</td> + <td>Out-side</td> + <td>Up-roar</td> + <td>Scare-crow</td> + <td>Honey-bag</td> + <td>Par-took</td> + <td>Year-ling</td> +</tr> +<tr align="left" valign="top"> + <td>Wal-nut</td> + <td>Buoy-ant</td> + <td>Ten-a-city</td> + <td>Ring-tail</td> + <td>Out-sit</td> + <td>Up-shot</td> + <td>Scarf-skin</td> + <td>Honey-comb</td> + <td>Part-ridge</td> + <td>Youth-ful</td> +</tr> +<tr align="left" valign="top"> + <td>Wan-ton</td> + <td>But-ton</td> + <td>Ten-ant</td> + <td>Ring-worm</td> + <td>Out-sleep</td> + <td>Up-start</td> + <td>Scar-let</td> + <td>Honey-moon</td> + <td>Pass-able</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>Ward-mate</td> + <td></td> + <td>Ten-dance</td> + <td>Rolling-pin</td> + <td>Out-spread</td> + <td>Up-ward</td> + <td>School-fellow</td> + <td>Honey-suckle</td> + <td>Pass-over</td> + <td><b>S continued</b></td> +</tr> +<tr align="left" valign="top"> + <td>Ward-robe</td> + <td><b>O continued</b></td> + <td>Ten-don</td> + <td>Rose-water</td> + <td>Out-stare</td> + <td>Use-less</td> + <td>School-master</td> + <td>Hood-wink</td> + <td>Pas-time</td> + <td>Ship-wreck</td> +</tr> +<tr align="left" valign="top"> + <td>Ward-ship</td> + <td>Over-plus</td> + <td>Ten-dril</td> + <td>Rot-ten</td> + <td>Out-stretch</td> + <td></td> + <td>School-mistress</td> + <td>Horse-back</td> + <td>Patch-work</td> + <td>Shirt-less</td> +</tr> +<tr align="left" valign="top"> + <td>Ware-house</td> + <td>Over-poise</td> + <td>Ten-or</td> + <td>Round-about</td> + <td>Out-talk</td> + <td><b>P continued</b></td> + <td>Scot-free</td> + <td>Horse-shoe</td> + <td>Pa-tent</td> + <td>Shoe-string</td> +</tr> +<tr align="left" valign="top"> + <td>War-fare</td> + <td>Over-power</td> + <td>Thank-ful</td> + <td>Round-house</td> + <td>Out-vie</td> + <td>Port-hole</td> + <td>Screech-owl</td> + <td>Host-age</td> + <td>Path-way</td> + <td>Shoe-waker</td> +</tr> +<tr align="left" valign="top"> + <td>War-like</td> + <td>Over-press</td> + <td>Thank-less</td> + <td>Run-a-gate</td> + <td>Out-ward</td> + <td>Post-age</td> + <td>Scul-lion</td> + <td>Hot-bed</td> + <td>Pat-ten</td> + <td>Shop-board</td> +</tr> +<tr align="left" valign="top"> + <td>War-rant</td> + <td>Over-rack</td> + <td>Them-selves</td> + <td>Rush-light</td> + <td>Out-weigh</td> + <td>Post-chaise</td> + <td>Sea-born</td> + <td>Hot-house</td> + <td>Peace-able</td> + <td>Shop-keeper</td> +</tr> +<tr align="left" valign="top"> + <td>Wash-ball</td> + <td>Over-rate</td> + <td>Thence-forth</td> + <td></td> + <td>Out-wit</td> + <td>Post-date</td> + <td>Sea-calf</td> + <td>Hot-spur</td> + <td>Pea-cock</td> + <td>Shop-man</td> +</tr> +<tr align="left" valign="top"> + <td>Waste-ful</td> + <td>Over-reach</td> + <td>There-after</td> + <td><b>W continued</b></td> + <td>Out-work</td> + <td>Post-house</td> + <td>Sea-coal</td> + <td>Hounds-ditch</td> + <td>Pear-led</td> + <td>Shore-less</td> +</tr> +<tr align="left" valign="top"> + <td>Watch-ful</td> + <td>Over-right</td> + <td>There-at</td> + <td>Whit-low</td> + <td>Out-worn</td> + <td>Post-man</td> + <td>Sea-faring</td> + <td>Hour-glass</td> + <td>Peer-age</td> + <td>Short-hand</td> +</tr> +<tr align="left" valign="top"> + <td>Watch-man</td> + <td>Over-ripen</td> + <td>There-by</td> + <td>Whit-sun-tide</td> + <td>Over-act</td> + <td>Post-office</td> + <td>Sea-girt</td> + <td>House-hold</td> + <td>Peer-less</td> + <td>Short-lived</td> +</tr> +<tr align="left" valign="top"> + <td>Watch-word</td> + <td>Over-roast</td> + <td>There-fore</td> + <td>Who-ever</td> + <td>Over-awe</td> + <td>Pot-ash</td> + <td>Sea-gull</td> + <td>House-maid</td> + <td>Pen-knife</td> + <td>Short-sighted</td> +</tr> +<tr align="left" valign="top"> + <td>Water-course</td> + <td>Over-rule</td> + <td>There-from</td> + <td>Whole-sale</td> + <td>Over-bear</td> + <td>Pot-hook</td> + <td>Sea-maid</td> + <td>House-wife</td> + <td>Pen-man</td> + <td>Shot-free</td> +</tr> +<tr align="left" valign="top"> + <td>Water-fall</td> + <td>Over-run</td> + <td>There-in</td> + <td>Whole-some</td> + <td>Over-board</td> + <td>Pound-age</td> + <td>Sea-man</td> + <td>Hum-drum</td> + <td>Pen-man-ship</td> + <td>Shoulder-belt</td> +</tr> +<tr align="left" valign="top"> + <td>Water-fowl</td> + <td>Over-see</td> + <td>There-on</td> + <td>Wild-fire</td> + <td>Over-boil</td> + <td>Prim-rose</td> + <td>Seam-less</td> + <td>Hump-back</td> + <td>Penny-worth</td> + <td>Shrove-tide</td> +</tr> +<tr align="left" valign="top"> + <td>Water-man</td> + <td>Over-seer</td> + <td>There-to</td> + <td>Wil-low</td> + <td>Over-burden</td> + <td>Prior-ship</td> + <td>Seam-stress</td> + <td>Hurri-cane</td> + <td>Per-jury</td> + <td>Side-board</td> +</tr> +<tr align="left" valign="top"> + <td>Water-mark</td> + <td>Over-set</td> + <td>There-with</td> + <td>Wind-lass</td> + <td>Over-cast</td> + <td>Prop-a-gate</td> + <td>Sea-nymph</td> + <td></td> + <td>Pert-in-a-city</td> + <td>Side-long</td> +</tr> +<tr align="left" valign="top"> + <td>Water-mill</td> + <td>Over-shade</td> + <td>Thick-set</td> + <td>Wind-mill</td> + <td>Over-charge</td> + <td>Punch-bowl</td> + <td>Sea-piece</td> + <td><b>S continued</b></td> + <td>Pick-lock</td> + <td>Side-saddle</td> +</tr> +<tr align="left" valign="top"> + <td>Water-work</td> + <td>Over-shadow</td> + <td>Thought-ful</td> + <td>Wind-pipe</td> + <td>Over-cloud</td> + <td></td> + <td>Sea-port</td> + <td>Sod-den</td> + <td>Pick-pocket</td> + <td>Side-ways</td> +</tr> +<tr align="left" valign="top"> + <td>Way-lay</td> + <td>Over-shoe</td> + <td>Thought-less</td> + <td>Win-now</td> + <td>Over-come</td> + <td><b>S continued</b></td> + <td>Sea-sick</td> + <td>Sol-ace</td> + <td>Pie-bald</td> + <td>Sight-less</td> +</tr> +<tr align="left" valign="top"> + <td>Way-ward</td> + <td>Over-shoot</td> + <td>Thread-bare</td> + <td>Win-some</td> + <td>Over-court</td> + <td>Star-board</td> + <td>Sea-son</td> + <td>So-lo</td> + <td>Pike-staff</td> + <td>Silk-weaver</td> +</tr> +<tr align="left" valign="top"> + <td>Weather-cock</td> + <td>Over-sight</td> + <td>Three-fold</td> + <td>Wise-acre</td> + <td>Over-do</td> + <td>Star-gazer</td> + <td>Sea-ward</td> + <td>Sol-vent</td> + <td>Pill-age</td> + <td>Silk-worm</td> +</tr> +<tr align="left" valign="top"> + <td>Weather-glass</td> + <td>Over-size</td> + <td>Three-score</td> + <td>Wit-less</td> + <td>Over-due</td> + <td>Star-less</td> + <td>Second-hand</td> + <td>Some-body</td> + <td>Pin-cushion</td> + <td>Silver-smith</td> +</tr> +<tr align="left" valign="top"> + <td>Weather-wise</td> + <td>Over-sleep</td> + <td>Thresh-old</td> + <td>Wolf-dog</td> + <td>Over-eye</td> + <td>Star-light</td> + <td>Seed-cake</td> + <td>Some-how</td> + <td>Pine-apple</td> + <td>Sin-less</td> +</tr> +<tr align="left" valign="top"> + <td>Web-bed</td> + <td>Over-spread</td> + <td>Through-out</td> + <td>Wood-cock</td> + <td>Over-feed</td> + <td>Star-like</td> + <td>Seed-ling</td> + <td>Some-time</td> + <td>Pip-kin</td> + <td>Six-fold</td> +</tr> +<tr align="left" valign="top"> + <td>Web-foot</td> + <td>Over-stock</td> + <td>Thunder-bolt</td> + <td>Wood-land</td> + <td>Over-flow</td> + <td>Star-ling</td> + <td>Seed-pearl</td> + <td>Some-what</td> + <td>Pitch-fork</td> + <td>Skim-milk</td> +</tr> +<tr align="left" valign="top"> + <td>Wed-lock</td> + <td>Over-strain</td> + <td>Thunder-struck</td> + <td>Wood-lark</td> + <td>Over-grown</td> + <td>States-man</td> + <td>Seed-time</td> + <td>Some-where</td> + <td>Pit-men</td> + <td>Skip-jack</td> +</tr> +<tr align="left" valign="top"> + <td>Week-day</td> + <td>Over-sway</td> + <td>Till-age</td> + <td>Wood-man</td> + <td>Over-head</td> + <td>Stead-fast</td> + <td>Seers-man</td> + <td>Song-stress</td> + <td>Plain-tiff</td> + <td>Sky-lark</td> +</tr> +<tr align="left" valign="top"> + <td>Wel-come</td> + <td>Over-swell</td> + <td>Tip-pet</td> + <td>Wood-note</td> + <td>Over-hear</td> + <td>Steel-yard</td> + <td>Sex-tile</td> + <td>Son-net</td> + <td>Play-fellow</td> + <td>Sky-light</td> +</tr> +<tr align="left" valign="top"> + <td>Wel-fare</td> + <td>Over-take</td> + <td>Tip-staff</td> + <td>Wood-nymph</td> + <td>Over-heard</td> + <td>Steer-age</td> + <td>Sex-ton</td> + <td>Southern-wood</td> + <td>Play-house</td> + <td>Slap-dash</td> +</tr> +<tr align="left" valign="top"> + <td>Well-born</td> + <td>Over-throw</td> + <td>Tire-some</td> + <td>Work-house</td> + <td>Over-joy</td> + <td>Step-dame</td> + <td>Shame-less</td> + <td>Span-king</td> + <td>Play-mate</td> + <td>Sleeve-less</td> +</tr> +<tr align="left" valign="top"> + <td>Well-bred</td> + <td>Over-took</td> + <td>Title-page</td> + <td>Work-man</td> + <td>Over-lade</td> + <td>Step-daughter</td> + <td>Sham-rock</td> + <td>Spare-rib</td> + <td>Play-wright</td> + <td>Slip-board</td> +</tr> +<tr align="left" valign="top"> + <td>Wheel-wright</td> + <td>Over-value</td> + <td>Toad-stool</td> + <td>Work-shop</td> + <td>Over-lay</td> + <td>Step-father</td> + <td>Shape-less</td> + <td>Spar-row</td> + <td>Plough-man</td> + <td>Slip-shod</td> +</tr> +<tr align="left" valign="top"> + <td>Where-at</td> + <td>Over-work</td> + <td>Toil-some</td> + <td>Worm-wood</td> + <td>Over-leap</td> + <td>Step-mother</td> + <td>Sharp-set</td> + <td>Speak-able</td> + <td>Plough-share</td> + <td>Slip-slop</td> +</tr> +<tr align="left" valign="top"> + <td>Where-by</td> + <td>Ox-gall</td> + <td>Tom-boy</td> + <td>Wrath-ful</td> + <td>Over-load</td> + <td>Steward-ship</td> + <td>Sheep-cot</td> + <td>Speech-less</td> + <td>Pole-cat</td> + <td>Slope-wise</td> +</tr> +<tr align="left" valign="top"> + <td>Whet-stone</td> + <td>Ox-lip</td> + <td>Tooth-ache</td> + <td>Wrath-less</td> + <td>Over-look</td> + <td>Stiff-neck</td> + <td>Sheep-shearing</td> + <td>Spite-ful</td> + <td>Pol-lute</td> + <td>Slow-worm</td> +</tr> +<tr align="left" valign="top"> + <td>Whip-cord</td> + <td></td> + <td>Top-knot</td> + <td>Wrist-band</td> + <td>Over-mast</td> + <td>Still-born</td> + <td>Sheep-walk</td> + <td>Sports-man</td> + <td>Pop-gun</td> + <td>Snip-pet</td> +</tr> +<tr align="left" valign="top"> + <td>Whip-hand</td> + <td><b>S cont.</b></td> + <td>Top-most</td> + <td>Writ-ten</td> + <td>Over-match</td> + <td>Stock-jobber</td> + <td>Sheet-anchor</td> + <td>Spot-less</td> + <td>Pop-in-jay</td> + <td>Snip-snap</td> +</tr> +<tr align="left" valign="top"> + <td>Whirl-pool</td> + <td>Stow-age</td> + <td>Top-sail</td> + <td></td> + <td>Over-pass</td> + <td>Stone-fruit</td> + <td>Shell-fish</td> + <td>Spring-halt</td> + <td>Port-age</td> + <td>Snow-ball</td> +</tr> +<tr align="left" valign="top"> + <td>Whirl-wind</td> + <td>Strata-gem</td> + <td>Touch-stone</td> + <td><b>S cont.</b></td> + <td>Over-pay</td> + <td>Store-fruit</td> + <td>Shift-less</td> + <td>Spruce-beer</td> + <td>Port-hole</td> + <td>Snow-drop</td> +</tr> +<tr align="left" valign="top"> + <td>White-wash</td> + <td>Straw-berry</td> + <td>Touch-wood</td> + <td>Stream-let</td> + <td>Over-peer</td> + <td>Store-house</td> + <td>Ship-board</td> + <td>Stair-case</td> + <td>Post-age</td> + <td>Snuff-box</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Sun-dry</td> + <td>Towns-man</td> + <td>Strip-ling</td> + <td></td> + <td>Sup-position</td> + <td>seven</td> + <td>Sweet-william</td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Sun-flower</td> + <td>Toy-shop</td> + <td>Sum-mary</td> + <td><b>T cont.</b></td> + <td>Sup-press</td> + <td><b>T cont.</b></td> + <td>Sweet-willow</td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Sun-less</td> + <td>Track-less</td> + <td>Summer-house</td> + <td>Trod-den</td> + <td>Swans-down</td> + <td>Twelfth-night</td> + <td>Swine-herd</td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Sup-plant</td> + <td>Trap-door</td> + <td>Summer-set</td> + <td>Turn-pike</td> + <td>Sweep-stake</td> + <td>Twelfth-tide</td> + <td>Swords-man</td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Sup-pliant</td> + <td>Tre-foil</td> + <td>Sun-beam</td> + <td>Turn-spit</td> + <td>Sweet-bread</td> + <td>Two-fold</td> + <td></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Sup-port</td> + <td>Trip-let</td> + <td>Sun-burnt</td> + <td>Turn-stile</td> + <td>Sweet-briar</td> + <td>Two-pence</td> + <td></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>Sup-port-able</td> + <td>Trip-thong</td> + <td>Sun-day</td> + <td>Tutor-age</td> + <td>Sweet-heart</td> + <td></td> + <td></td> + <td></td> + <td></td> +</tr> +</table> +<br> +<p align="right"><i><span style="color: #A82C28">A Liar Should Have a Good Memory.</span></i></p><br> + +<a name="p55"></a><b><i>55. Chronograms or Chrono-graphs</i></b><br> +<br> +are riddles in which the letters of the Roman notation in a sentence + or series of words are so arranged as to make up a date. The following + is a good example: + + <blockquote>My Day Closed Is In Immortality.</blockquote> + + The initials MDCIII. give 1603, the year of Queen Elizabeth's death. + Sometimes the Chronogram is employed to express a date on coins or + medals; but oftener it is simply used as a riddle: + + <blockquote>A poet who in + blindness wrote; another lived in Charles's reign; a third called the + father of English verse; a Spanish dramatist; the scolding wife of + Socrates; and the Prince of Latin poets,—their initials give the year + of the Great Plague—MDCLXV.—1665: Milton, Dryden, Chaucer, + Lope-de-Vega, Xantippe, Virgil.</blockquote> + +The word comes from <i>Chronos</i>, + time, and <i>gramma</i>, a letter. +<br> +<p align="right"><i><span style="color: #A82C28">Begin Well and End Better.</span></i></p><br> + +<a name="p56"></a><b><i>56. Conundrums</i></b><br> +<br> +These are simple catches, in which the sense is playfully cheated, and + are generally founded upon words capable of double meaning. The + following are examples: + + <blockquote>Where did Charles the First's executioner dine, and what did he<br> + take?<br> + <i>He took a chop at the King's Head.</i><br><br> + + When is a plant to be dreaded more than a mad dog?<br> + <i>When it's madder.</i><br><br> + + What is majesty stripped of its externals?<br> + It is <i>a jest</i>.<br> + [The <i>m</i> and the <i>y</i>, externals, are taken away.]<br><br> + + Why is hot bread like a caterpillar?<br> + <i>Because it's the grub that makes the butter fly.</i><br><br> + + Why did the accession of Victoria throw a greater damp over England + than the death of King William?<br> + <i>Because the King was missed</i> (mist) <i>while the Queen was<br> + reigning</i> (raining).<br><br> + + Why should a gouty man make his will?<br> + <i>To have his legatees</i> (leg at ease).<br><br> + + Why are bankrupts more to be pitied than idiots?<br> + <i>Because bankrupts are broken, while idiots are only cracked.</i><br><br> + + Why is the treadmill like a true convert?<br> + <i>Because it's turning is the result of conviction.</i><br><br> + + When may a nobleman's property be said to be all feathers?<br> + <i>When his estates are all entails</i> (hen-tails).</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">Every Man Knows Where His Own Shoe Pinches.</span></i></p><br> + +<a name="p57"></a><b><i>57. Cryptography, or secret writing</i></b><br> +<br> +from the Greek <i>cryptos</i>, a secret, and <i>graphein</i>, to + write—has been largely employed in state despatches, commercial + correspondence, love epistles, and riddles. The telegraphic codes + employed in the transmission of news by electric wire, partakes + somewhat of the cryptographic character, the writer employing certain + words or figures, the key to which is in the possession of his + correspondent. The single-word despatch sent by Napier to the + Government of India, was a sort of cryptographic + conundrum—<i>Peccavi</i>, I have sinned (Scinde); and in the agony + column of the <i>Times</i> there commonly appear paragraphs which look + puzzling enough until we discover the key-letter or figure. Various + and singular have been the devices adopted—as, for instance, the + writing in the perforations of a card especially prepared, so as only + to allow the real words of the message to be separated from the mass + of writing by means of a duplicate card with similar perforations; the + old Greek mode of writing on the edges of a strip of paper wound round + a stick in a certain direction, and the substitution of figures or + signs for letters or words. Where one letter is always made to stand + for another, the secret of a cryptograph is soon discovered, but when, + as in the following example, the same letter does not invariably + correspond to the letter for which it is a substitute, the difficulty + of deciphering the cryptograph is manifestly increased: + + <blockquote> Ohs ya h sych, oayarsa rr loucys syms<br> + Osrh srore rrhmu h smsmsmah emshyr snms.</blockquote> + + The translation of this can be made only by the possessor of the key. + + <blockquote>a b c d e f g h i j k l m n o p q r s t u v w x y z<br> + h u s h m o n e y b y c h a r l e s h r o s s e s q</blockquote> + + "Hush Money, by Charles H. Ross, Esq."—twenty-six letters which, when + applied to the cryptograph, will give a couplet from Parnell's + "Hermit": + + <blockquote>"Far in a wild, unknown to public view,<br> + From youth to age a reverend hermit grew."</blockquote> + + The employment of figures and signs for letters is the most usual form + of the cryptograph. From the following jumble we get a portion of + Hamlet's address to the Ghost:<br> +<br> + + +<blockquote><img src="images/EI2.gif" width="325" height="189" border="1" alt="cryptography example"></blockquote><br> + + + it is easy to write and not very hard to read the entire speech. The + whole theory of the cryptogram is that each correspondent possesses + the key to the secret. To confound an outside inquirer the key is + often varied. A good plan is to take a line from any ordinary book and + substitute the first twenty-six of its letters for those of the + alphabet. In your next cryptogram you take the letters from another + page or another book. It is not necessary to give an example. Enough + will be seen from what we have written to instruct an intelligent + inquirer. +<br> +<br> + +<a name="p58"></a><b><i>58. Decapitations and Curtailments</i></b><br> +<br> + are riddles somewhat of the nature of the Logogriph, which <a href="#p62"><i>see</i></a>. + In the first, the omission of the successive initials produces new + words, as—Prelate, Relate, Elate, Late, Ate. In the curtailment the + last letter of the word is taken away with a similar result, + as—Patent, Paten, Pate, Pat, Pa. Of like kind are the riddles known + as variations, mutilations, reverses, and counterchanges. A good + example of the last-named is this: + +<blockquote>Charge, Chester, Charge: on, Stanley, on!<br> +Were the last words of Marmion.<br> +Had I but been in Stanley's place,<br> +When Marmion urged him to the chase,<br> +A tear might come on every face."</blockquote> + +The answer is onion—On, I, on. +<br> +<p align="right"><i><span style="color: #A82C28">Mock Not a Cobbler for His Black Thumb.</span></i></p><br> + +<a name="p59"></a><b><i>59. Enigmas </i></b><br> +<br> + are compositions of a different character, based upon <i>ideas</i>, + rather than upon words, and frequently constructed so as to mislead, + and to surprise when the solution is made known. Enigmas may be + founded upon simple catches, like Conundrums, in which form they are + usually called <b>Riddles</b>, such as: + +<blockquote>"Though you set me on foot,<br> +I shall be on my head."</blockquote> + + The answer is, <i>A nail in a shoe</i>. The celebrated Enigma on the + letter H, by Miss Catherine Fanshawe, but usually attributed to Lord + Byron, commencing: + +<blockquote>"'Twas whispered in heaven, 'twas muttered in hell,<br> +And echo caught faintly the sound as it fell;"</blockquote> + + and given elsewhere in this volume (See <a href="#p215b"><i>par</i>. 215</a>, page 77), is + an admirable specimen of what may be rendered in the form of an Enigma. +<br> +<br> + +<a name="p60"></a><b><i>60. Hidden Words.</i></b><br> +<br> + A riddle in which names of towns, persons, rivers, &c, are hidden or + arranged, without transposition, in the midst of sentences which + convey no suggestion of their presence. In the following sentence, for + instance, there are hidden six Christian names:—Here is hid a name + the people of Pisa acknowledge: work at each word, for there are worse + things than to give the last shilling for bottled wine.—The names are + Ida, Isaac, Kate, Seth, Ethel, Edwin. Great varieties of riddles, + known as Buried Cities, Hidden Towns, &c, are formed on this + principle, the words being sometimes placed so as to read backwards, + or from right to left. The example given will, however, sufficiently + explain the mode of operation. +<br> +<br> + +<a name="p61"></a><b><i>61. Lipogram</i></b><br> +<br> +from <i>leipein</i>, to leave out, and <i>gramma</i>, a letter—is a + riddle in which a name or sentence is written without its vowels, as: + + <blockquote>Thprffthpddngsthtng,<br> + The proof of the pudding is in the eating.<br><br> + + Whnhnorslst ts—rlftd,<br> + Dths bt—sr rtrt fm nfmy.<br><br> + + "When honour's lost 'tis a relief to die,<br> + Death's but a sure retreat from infamy."</blockquote> + + This riddle sometimes appears as a proverb. + + <blockquote> "Fear's the white feather all cowards wear."<br> + ——s' th wht fthr ll cwrds——</blockquote> +<br> +<br> + +<a name="p62"></a><b><i>62. Logogriph</i></b><br> +<br> + This is a riddle (<i>logos</i>, a word, and <i>griphos</i>, a riddle) + in which a word is made to undergo several changes. These changes are + brought about by the addition, subtraction, omission, or substitution + of a letter or letters. The following, by the late Lord Macaulay, is + an excellent example: + +<blockquote>"Cut off my head, how singular I act:<br> + Cut off my tail, and plural I appear.<br> +Cut off my head and tail—most curious fact,<br> + Although my middle's left, there's nothing there!<br> +What is my head cut off?—a sounding sea!<br> + What is my tail cut off?—a flowing river!<br> +Amid their mingling deaths I fearless play<br> + Parent of softest sounds, though mute for ever!</blockquote> + +The answer is <i>cod</i>. Cut off its head and it is <i>od</i> (odd, +singular); its tail, and it is Co., plural, for company; head and tail, +and it is o, nothing. Its head is a sounding C (sea), its tail a flowing +D (river Dee), and amid their depths the cod may fearless play, parent +of softest <i>sounds</i> yet mute for ever. + +<br> +<br> + +<a name="p63"></a><b><i>63. Metagram</i></b><br> +<br> + a riddle in which the change of the initial letter produces a series + of words of different meanings; from <i>meta</i>, implying change, and + <i>gramma</i>, a letter. Thus: + + <blockquote>I cover your head; change my head, and I set you to sleep; change it + again and again, and with every change comes a new idea.—Cap, Nap, + Gap, Sap, Hap, Map, Lap, Pap, Rap, Tap. This kind of riddle is also + known as word-capping.</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">Gunpowder Made By a Monk at Cologne A.D.1330.</span></i></p><br> + +<a name="p64"></a><b><i>64. Palindrome</i></b><br> +<br> + from the Greek <i>palin-dromos</i>, running back again. This is a + word, sentence, or verse that reads the same both forwards and + backwards—as, madam, level, reviver; live on no evil; love your + treasure and treasure your love; you provoked Harry before Harry + provoked you; servants respect masters when masters respect servants. + Numerous examples of Palindrome or reciprocal word-twisting exist in + Latin and French; but in English it is difficult to get a sentence + which will be exactly the same when read either way. The best example + is the sentence which, referring to the first banishment of the Great + Napoleon, makes him say, as to his power to conquer Europe: + +<blockquote>"Able was I ere I saw Elba."</blockquote> +<br> +<br> + +<a name="p65"></a><b><i>65. Puzzles</i></b><br> +<br> + vary much. One of the simplest that we know is this: + +<blockquote>Take away half of thirteen and let eight remain.<br> +<br> + Write XIII on a slate, or on a piece of paper—rub out the lower + half of the figures, and VIII will remain.</blockquote> + +Upon the principle of the square-words, riddlers form Diagonals, + Diamonds, Pyramids, Crosses, Stars, &c These specimens will show + their peculiarities: +<br> +<br> + +<a name="p66"></a><b><i>66. Oblique Puzzle.</i></b><br> +<br> +<blockquote>Malice, eight, a polemical meeting, a Scottish river, what I write + with, a decided negative, the capital of Ireland. The initials + downward name a celebrated musician.</blockquote> +(solution in<a href="#p67"> p.67</a> below.) +<br> +<br> + +<a name="p67"></a><b><i>67. Diagonal Puzzle</i></b><br> +<br> +<blockquote>A direction, a singer, a little bird, a lady's ring, a sharp shaver.<br> +<br> + Read from left to right and right to left, the centrals show two + famous novelists.</blockquote> + + The following are answers to these two puzzles, and afford good + examples of their construction to any one who wishes to try his hand + at their manufacture.<br> + + +<blockquote><img src="images/EI3.gif" width="282" height="151" border="1" alt="puzzle 1"></blockquote> + +<br> +<br> + +<a name="p68"></a><b><i>68. Diamond Puzzle</i></b><br> +<br> +<blockquote>The head of a mouse, what the mouse lives in, the county of calves, + the city of porcelain, a German town, a Transatlantic stream, a + royal county, a Yorkshire borough, Eve's temptation, our poor + relation, myself. Centrals down and across, show a wide, wide, long + river.</blockquote> + + The construction of the Diamond Puzzle is exhibited in the following + diagram, which is, at the same time, the answer to it.<br> + + +<blockquote><img src="images/EI4.gif" width="237" height="233" border="1" alt="puzzle 2"></blockquote> +<br> +<br> + +<a name="p69"></a><b><i>69. Rebuses</i></b><br> +<br> +are a class of Enigma generally formed by the first, sometimes the + first and last, letters of words, or of transpositions of letters, or + additions to words. Dr. Johnson, however, represents Rebus to be a + word represented by a picture. And putting the Doctor's definition and + our own explanation together, the reader may glean a good conception + of the nature of the Rebus of which the following is an example: + + <blockquote>The father of the Grecian Jove;<br> + A little boy who's blind;<br> + The foremost land in all the world;<br> + The mother of mankind;<br> + A poet whose love-sonnets are<br> + Still very much admired;—<br> + The <i>initial</i> letters will declare<br> + A blessing to the tired.</blockquote> + + Answer—<i>S</i>aturn; <i>L</i>ove; <i>E</i>ngland; <i>E</i>ve; + <i>P</i>lutarch. The initials form <i>sleep.</i><br> +<br> +The excellent little work mentioned in <a href="#p53">para. 53</a>, entitled "Philosophy + and Mirth united by Pen and Pencil," has this novelty, that many of + the Enigmas are accompanied by enigmatical pictures, so that the eye + is puzzled as well as the ear. +<br> +<p align="right"><i><span style="color: #A82C28">Glass First Brought to England A.D. 668.</span></i></p><br> + +<a name="p70"></a><b><i>70. Square Words</i></b><br> +<br> +A comparatively modern sort of riddle, in which the letters of each + word selected reads both across and down. With four letters the + making of the riddle is easy, but with five or six the difficulty + increases. We give an example of each. +<ol type="i"> + + <li>Inside, a thought, a liquid gem, a timid creature.</li> + + <li>To run out, odour, to boil, to loosen, unseen essence.</li> + + <li>Compensations, a court favourite, to assist, to bite slightly, + Spanish money, sarcasms.</li> +</ol> + +<blockquote><img src="images/EI5.gif" width="249" height="241" border="1" alt="puzzle 3"></blockquote> + + + With seven or eight letters the riddle becomes exceedingly difficult, + especially if the selected words are of like character and syllables. +<br> +<br> + +<a name="p71"></a><b><i>71. Chess, Laws of.</i></b><br> +<br> +The rules given below are those which are now universally accepted by + English players.<br> +<br> + +<ol type="i"> +<li>The board is to be so placed as to leave a white square at the + right hand of the player.</li> +</ol> + +<ol start=2 type="i"> + <li>Any mistake in placing the board or the men may be rectified + before the fourth move is completed, but not after.</li> +</ol> + +<ol start=3 type="i"> + <li>The players draw lots for the first move, and take the move + alternately.</li> +</ol> + + <blockquote> [When odds are given, the player giving them moves first. White + generally moves first; therefore, if black win the move, the board + is turned. It is usual to play with the white and black men + alternately.]</blockquote> + + +<ol start=4 type="i"> + <li>The piece touched must be moved. When the fingers of the player + have once left the man, it cannot be again removed from the square + it occupies.</li> +</ol> + + <blockquote>[Except the move be illegal, when the opponent can insist on the + piece being moved in the proper manner, or for the opposing King to + be moved.]</blockquote> + + +<ol start=5 type="i"> + <li>In touching a piece simply to adjust it, the player must notify + to his adversary that such is his intention.</li> +</ol> + + + <blockquote>[It is usual, in such a case, to say <i>J'adoube</i> (I adjust); but + he may not touch a piece with the intention of moving it, and then, + when he discover his mistake, say, <i>J'adoube.</i> The phrase is + simply intended to be used when a piece is displaced or overturned + by accident.]</blockquote> + + +<ol start=6 type="i"> + <li>If a player take one of his own men by mistake, or touch a wrong + man, or one of his opponent's men, or make an illegal move, his + adversary may compel him to take the man, make the right move, move + his King, or replace the piece, and make a legal move.</li> +</ol> + +<ol start=7 type="i"> + <li>A pawn may be played either one or two squares at a time when + first moved.</li> +</ol> + <blockquote> [In the latter case it is liable to be taken <i>en passant</i>, with + a pawn that could have taken it had it been played only one square.]</blockquote> + +<ol start=8 type="i"> + <li>A player cannot castle under any of the following + circumstances: +<li style="list-style: none"> +<ol type="1"> +<li>If he has moved either King or Rook.</li> +<li>If the + King be in check.</li> +<li>If there be any piece between the King and the + Rook.</li> +<li>If the King, in moving, pass over any square commanded by + any one of his adversary's forces.</li> +</ol> +</ol> + + <blockquote> [You cannot castle to get out of check.]</blockquote> + +<ol start=9 type="i"> + <li>If a player give a check without crying "check," the adversary + need not take notice of the check. But if two moves only are made + before the discovery of the mistake, the pieces may be replaced, and + the game properly played.</li> +</ol> +<ol start=10 type="i"> + <li>If a player say check without actually attacking the King, and + his adversary move his King or take the piece, the latter may elect + either to let the move stand or have the pieces replaced and another + move made.</li> +</ol> +<ol start=11 type="i"> + <li>If, at the end of a game, the players remain, one with a + superior to an inferior force, or even if they have equal forces, + the defending player may call upon his adversary to mate in fifty + moves on each side, or draw the game.</li> +</ol> + <blockquote>[If one player persist in giving perpetual check, or repeating the + same move, his opponent may count the moves for the draw; in which + case touching a piece if reckoned a move.]</blockquote> +<ol start=12 type="i"> + <li>Stalemate, or perpetual check is a drawn game.</li> +</ol> +<ol start=13 type="i"> + <li>Directly a pawn reaches its eighth square it must be exchanged + for a piece.</li> +</ol> + <blockquote>[It is usual to change the pawn for a Queen, but it may be replaced + by a Rook, Bishop, or Knight, without reference to the pieces + already on the board. In practice it would be changed for a Queen or + a Knight, seeing that the Queen's moves include those of the Rook + and Bishop. Thus you may have two or more Queens, three or more + Rooks, Bishops, or Knights on the board at the end of the game.]</blockquote> +<ol start=14 type="i"> + <li>Should any dispute arise, the question must be submitted to a + bystander, whose decision is to be considered final.</li> +</ol><br> + + + For information as to the best modes of play, the Openings and Endings + of Games, &c, read <i>The Book of Chess</i>, by G.H. Selkirk, + published by Messrs. Houlston and Sons.<br> + +<br> +<br> + +<a name="p72"></a><b><i>72. Draughts, Rules of the Game.</i></b><br> +<br> +The accepted laws for regulating the game are as follows:<br> +<br> +<ol type="i"> + <li>The board is to be so placed as to have the white or black double + corners at the right hand of the player.</li> +</ol> + +<ol start=2 type="i"> + <li>The first move is taken by chance or agreement, and in all the + subsequent games of the same sitting, the first move is taken + alternately. Black generally moves first.</li></ol> + +<ol start=3 type="i"><li> + Any action which prevents your adversary from having a full + view of the board is not allowed, and if persisted in, loses the + game to the offending player.</li></ol> + + +<ol start=4 type="i"><li> +The man touched must be moved, but the men may be properly + adjusted during any part of the game. After they are so placed, if + either player, when it is his turn to play, touch a man, he must + move it. If a man be so moved as to be visible on the angle + separating the squares, the player so touching the man must move it + to the square indicated.</li></ol> + + <blockquote>[By this it is meant that a player may not move first to one square + and then to another. Once moved on to a square, the man must remain + there.]</blockquote> + + +<ol start=5 type="i"><li>It is optional with the player either to allow his opponent to + stand the huff, or to compel him to take the offered piece.</li></ol> + + <blockquote> ["Standing the huff" is when a player refuses to take an offered + piece, but either intentionally or accidentally makes another move. + His adversary then removes the man that should have taken the piece, + and makes his own move—huff and move, as it is called.]</blockquote> + +<ol start=6 type="i"><li> + Ten minutes is the longest time allowed to consider a move, + which if not made within that time, forfeits the game.</li></ol> + + +<ol start=7 type="i"><li> + + It is compulsory upon the player to take all the pieces he can + legally take by the same series of moves. On making a King, however, + the latter remains on his square till a move has been made on the + other side.</li></ol> + + +<ol start=8 type="i"><li> + + All disputes are to be decided by the majority of the + bystanders present, or by an umpire.</li></ol> + + +<ol start=9 type="i"><li> + + No player may leave the room without the consent of his + adversary, or he forfeits the game.</li></ol> + + +<ol start=10 type="i"><li> + + A false move must be remedied as soon as it is discovered, or the + maker of such move loses the game.</li></ol> + + +<ol start=11 type="i"><li> + + When only a small number of men remain toward the end of the + game, the possessor of the lesser number may call on his opponent to + win in at least fifty moves, or declare the game drawn. With two + Kings to one, the game must be won in at most twenty moves on each + side.</li></ol> + + +<ol start=12 type="i"><li> + + The player who refuses to abide by the rules loses the game. In + the losing game a player must take all the men he can by his move.</li></ol> + +<br> +<br> + +<a name="p73"></a><b><i>73. Whist</i></b><br> +<br> +Great silence and attention should be observed by the players. Four + persons cut for partners; the two highest are against the two + lowest. The partners sit opposite to each other, and he who cuts the + lowest card is entitled to the deal. The ace is the lowest in + cutting.<br> +<br> +<ol start=1 type="i"><li> + <b>Shuffling</b>—-Each person has a right to shuffle the cards before + the deal; but it is usual for the elder hand only; and the dealer + after.</li></ol> + +<ol start=2 type="i"><li> + + <b>Cutting</b>.—The pack is then cut by the right hand adversary; and + the dealer distributes the cards, one by one, to each of the + players, beginning with the player on his left, until he comes to + the last card, which he turns up for trump, and leaves on the table + till the first trick be played.</li></ol> + +<ol start=3 type="i"><li> + + <b>First Play</b>.—The elder hand, the player on the left of the + dealer, plays first. The winner of the trick plays again; and so on, + till all the cards are played out.</li></ol> + +<ol start=4 type="i"><li> + + <b>Mistakes</b>.—No intimations, or signs are permitted between the + partners. The mistake of one party is the profit of the adversary.</li></ol> + +<ol start=5 type="i"><li> + + <b>Collecting Tricks.</b>—The tricks belonging to each player should be + turned and collected by one of the partners only. All above six + tricks reckon towards game.</li></ol> + +<ol start=6 type="i"><li> + + <b>Honours</b>.—The ace, king, queen, and knave of trumps are called + honours; and when either of the partners hold three separately, or + between them, they count two points towards the game; and in case + they have four honours, they count four points.</li></ol> + +<ol start=7 type="i"><li> + + <b>Game</b>.—<i>Long Whist game consists of ten points, Short Whist + of five points.</i></li></ol><br> + +<br> +<br> + +<a name="p74"></a><b><i>74. Terms used in Whist.</i></b><br> +<br> + +<ol start=1 type="i"><li> +<i>Finessing,</i> is the attempt to gain an advantage; thus:—If + you have the best and third best card of the suit led you put on the + third best, and run the risk of your adversary having the second + best; if he has it not, which is two to one against him, you are + then certain of gaining a trick.</li></ol> + +<ol start=2 type="i"><li> + + <i>Forcing</i>, is playing the suit of which your partner or + adversary has not any, and which in order to win he must trump.</li></ol> + +<ol start=3 type="i"><li> + + <i>Long Trump,</i> the one or more trumps in your hand when all + the rest are out.</li></ol> + +<ol start=4 type="i"><li> + + <i>Loose Card,</i> a card of no value, and the most proper to + throw away.</li></ol> + +<ol start=5 type="i"><li> + + <i>Points,</i>—Ten make the game; as many as are gained by + tricks or honours, so many points are set up to the score of the + game.</li></ol> + +<ol start=6 type="i"><li> + + <i>Quarte</i>, four successive cards in suit.</li></ol> + +<ol start=7 type="i"><li> + + <i>Quarte Major</i>, a sequence of ace, king, queen, and knave.</li></ol> + +<ol start=8 type="i"><li> + + <i>Quinte</i>, five successive cards in suit.</li></ol> + +<ol start=9 type="i"><li> + + <i>Quinte Major,</i> is a sequence of ace, king, queen, knave, + and ten.</li></ol> + +<ol start=10 type="i"><li> + + <i>See-saw,</i> is when each partner trumps a suit, and when they + play those suits to each other for that purpose.</li></ol> + +<ol start=11 type="i"><li> + + <i>Score</i>, is the number of points set up. The following is a + good method of scoring with coins or counters: +</li></ol> + +<blockquote><img src="images/EI6.gif" width="333" height="63" border="1" alt="puzzle 4"><br> +<br> + For Short Whist there are regular markers.</blockquote> + + +<ol start=12 type="i"><li> + + <i>Slam,</i> is when either side win every trick.</li></ol> + +<ol start=13 type="i"><li> + + <i>Tenance,</i> is possessing the first last and third best + cards, and being the player; you consequently catch the adversary + when that suit is played: as, for instance, in case you have ace and + queen of any suit, and your adversary leads that suit, you must win + two tricks, by having the best and third best of the suit played, + and being the last player.</li></ol> + +<ol start=14 type="i"><li> + + <i>Tierce,</i> three successive cards in suit.</li></ol> + +<ol start=15 type="i"><li> + + xv. <i>Tierce Major,</i> a sequence of ace, king, and queen.</li></ol><br> + +<br> +<p align="right"><i><span style="color: #A82C28">Children and Chickens Must Always be Picking.</span></i></p><br> + +<a name="p75"></a><b><i>75. Maxims for Whist.</i></b><br> +<br> +<ol start=1 type="i"><li> + Lead from your strong suit, be cautious how you change suits, and + keep a commanding card to bring it in again.</li></ol> + +<ol start=2 type="i"><li> + + Lead through the strong suit and up to the weak; but not in + trumps; unless very strong in them.</li></ol> + +<ol start=3 type="i"><li> + + Lead the highest of a sequence; but if you have a quarte or + cinque to a king, lead the lowest.</li></ol> + +<ol start=4 type="i"><li> + + Lead through an honour, particularly if the game is against you.</li></ol> + +<ol start=5 type="i"><li> + + Lead your best trump, if the adversaries be eight, and you have + no honour; but not if you have four trumps, unless you have a + sequence.</li></ol> + +<ol start=6 type="i"><li> + + Lead a trump if you have four or five, or a strong hand; but not + if weak.</li></ol> + +<ol start=7 type="i"><li> + + Having ace, king, and two or three small cards, lead ace and + king if weak in trumps, but a small one if strong in them.</li></ol> + +<ol start=8 type="i"><li> + + If you have the last trump, with some winning cards, and one + losing card only, lead the losing card.</li></ol> + +<ol start=9 type="i"><li> + + Return your partner's lead, not the adversaries'; and if you + hold only three originally, play the best; but you need not return + it immediately, when you win with a king, queen, or knave, and have + only small ones, or when you hold a good sequence, a strong suit, or + five trumps.</li></ol> + +<ol start=10 type="i"><li> + + Do not lead from ace queen, or ace knave.</li></ol> + +<ol start=11 type="i"><li> + + Do not—as a rule—lead an ace, unless you have a king.</li></ol> + +<ol start=12 type="i"><li> + + Do not lead a thirteenth card, unless trumps be out.</li></ol> + +<ol start=13 type="i"><li> + + Do not trump a thirteenth card, unless you be last player, or + want the lead.</li></ol> + +<ol start=14 type="i"><li> + + Keep a small card to return your partner's lead.</li></ol> + +<ol start=15 type="i"><li> + + Be cautious in trumping a card when strong in trumps, + particularly if you have a strong suit.</li></ol> + +<ol start=16 type="i"><li> + + Having only a few small trumps, make them when you can.</li></ol> + +<ol start=17 type="i"><li> + + If your partner refuse to trump a suit, of which he knows you + have not the best, lead your best trump.</li></ol> + +<ol start=18 type="i"><li> + + When you hold all the remaining trumps, play one, and then + try to put the lead in your partner's hand.</li></ol> + +<ol start=19 type="i"><li> + + Remember how many of each suit are out, and what is the best + card left in each hand.</li></ol> + +<ol start=20 type="i"><li> + + Never force your partner if you are weak in trumps, unless you + have a renounce, or want the odd trick.</li></ol> + +<ol start=21 type="i"><li> + + When playing for the odd trick, be cautious of trumping out, + especially if your partner be likely to trump a suit. Make all the + tricks you can early, and avoid finessing.</li></ol> + +<ol start=22 type="i"><li> + + If you take a trick, and have a sequence, win it with the + lowest.</li></ol><br> + + +<br> +<p align="right"><i><span style="color: #A82C28">There are None So Wicked as Represented.</span></i></p><br> + +<a name="p76"></a><b><i>76. Laws of Whist</i></b><br> +<br> +as accepted at the best Clubs.<br> +<br> + +<ol start=1 type="i"><li> + The deal is determined by cutting-in. Cutting-in and cutting-out + must be by pairs.</li></ol> + + <blockquote> [Less than three cards, above or below, is not a cut. Ace is lowest. + Ties cut again. Lowest deals. Each player may shuffle, the dealer + last. The right-hand adversary cuts to dealer.]</blockquote> + +<ol start=2 type="i"><li> + iIf a card be exposed, a fresh deal may be demanded.</li></ol> + +<ol start=3 type="i"><li> + + Dealer must not look at bottom card; and the trump-card must be + left, face upwards, on the table till the first trick be turned, or + opponents may call a fresh deal.</li></ol> + +<ol start=4 type="i"><li> + + Too many or too few cards is a misdeal—an exposed or face card. + In either case, a fresh deal may be demanded.</li></ol> + + <blockquote> [In cases of a misdeal, the deal passes to the next player.]</blockquote> + +<ol start=5 type="i"><li> + After the first round has been played, no fresh deal can be + called.</li></ol> + + <blockquote> [If the first player hold fewer than thirteen cards, the other hands + being right, the deal stands.]</blockquote> + +<ol start=6 type="i"><li> + If two cards be dealt to the same player, the dealer may rectify + his error before dealing another card.</li></ol> + + <blockquote> [The dealer must not touch the cards after they have left his hands; + but he may count those remaining in the pack if he suspect a + misdeal, or he may ask the players to count their cards. One partner + may not deal for another without the consent of opponents.]</blockquote> + +<ol start=7 type="i"><li> + If the trump-card be not taken into the dealer's hand at the + expiration of the first round, it may be treated as an exposed card, + and called.</li></ol> + + <blockquote>[After this, no one has a right to ask what was the trump-card, but + he may ask "What are Trumps?"]</blockquote> + +<ol start=8 type="i"><li> + If the third hand play before the second, the fourth has a + right to play before his partner; or if the fourth hand play before + the second or third, the cards so played must stand, and the second + be compelled to win the trick if he can.</li></ol> + +<ol start=9 type="i"><li> + + If a player lead out of his turn, or otherwise expose a card, + that card may be <i>called</i>, if the playing of it does not cause + a revoke.</li></ol> + + <blockquote>[Calling a card is the insisting of its being played when the suit + comes round, or when it may be played.]</blockquote> + +<ol start=10 type="i"><li> + If a player trump by mistake, he may recall his card, and play to + the suit, if the card be not covered; but he may be compelled to + play the highest or lowest of the suit led, and to play the exposed + trump when it is called by his adversaries.</li></ol> + +<ol start=11 type="i"><li> + + If, before a trick be turned, a player discover that he has not + followed suit, he may recall his card; but the card played in error + can be called when the suit is played.</li></ol> + +<ol start=12 type="i"><li> + + Before a trick is turned, the player who made it may see the + preceding trick.</li></ol> + + <blockquote>[Only <i>one</i> trick is to be shown; not more, as is sometimes + erroneously believed.]</blockquote> + +<ol start=13 type="i"><li> + Before he plays, a player may require his partner to "draw his + card," or he may have each card in the trick claimed before the + trick be turned.</li></ol> + +<ol start=14 type="i"><li> + + When a player does not follow suit his partner is allowed to + ask him whether he has any card of the suit led.</li></ol> + +<ol start=15 type="i"><li> + + The penalty for a revoke—either by wrongfully trumping the suit + led, or by playing a card of another suit—is the loss of three + tricks; but no revoke can be claimed till the cards are abandoned, + and the trick turned.</li></ol> + + <blockquote> [Revokes forfeit three tricks from the hand or score: or opponents + may add three to their score; partner may ask and correct a trick if + not turned; the revoking side cannot score out in that deal.]</blockquote> + +<ol start=16 type="i"><li> + No revoke can be claimed after the tricks are gathered up, or + after the cards are cut for the next deal.</li></ol> + + <blockquote> [The wilful mixing up of the cards in such case loses the game.]</blockquote> + +<ol start=17 type="i"><li> + The proof of a revoke lies with the claimants, who may examine + each trick on the completion of the round.</li></ol> + +<ol start=18 type="i"><li> + + If a revoke occur on both sides, there must be a new deal.</li></ol> + +<ol start=19 type="i"><li> + + Honours cannot be counted unless they are claimed previous to + the next deal.</li></ol> + + <blockquote> [No omission to score honours can be rectified after the cards are + packed; but an overscore, if proved, must be deducted.]</blockquote> + +<ol start=20 type="i"><li> + Honours can only be called at eight points (in Long Whist), and + at nine they do not count.</li></ol> + + <blockquote> [In some Clubs, eight, with the deal, cannot call against nine.]</blockquote> +<br> +<br> + +<a name="p77"></a><b><i>77. Short Whist </i></b><br> +<br> + is the above game cut in half. Honours are not <i>called </i>at any + part of the game; but, as in Long Whist, they are counted by their + holders and scored—except at the score of four. All the maxims and + Rules belonging to the parent game apply to Short Whist. +<br> +<br> + +<a name="p78"></a><b><i>78. Points at Short Whist.</i></b><br> +<br> + The Game consists of Five Points. One for a Single—5 to 3 or 4; Two + for a Double—5 to 1 or 2; Three for a Triple—5 to love. A + Rubber—two Games successively won, or the two best Games out of + three—counts for Two Points. Thus, if the first Game be won by 5 to + 4, the Points are 1 to love; the second Game won by the opposite side + by 5 to 1, the Points are then 1 to 2; the third Game won by the side + which won the first, by 5 to love. The Points are then 6 to 2—a + balance of 4. This is arrived at thus: the Single in the first Game, + 1; the Triple in the third Game, 3; the Rubber (two Games of three), + 2; together, 6. From this deduct 2, for the Double gained by the + opponents in the second Game, which leaves 4, as above. Short Whist is + usually played for points—say, a shilling, or a penny, for each + point; two for the Game, and two for the Rubber. +<br> +<p align="right"><i><span style="color: #A82C28">None are so Good as they Should Be.</span></i></p><br> + +<a name="p79"></a><b><i>79. Advice to all Players.</i></b><br> +<br> +<ol start=1 type="i"><li> + Count, and arrange your cards into suits; but do not always place + your trumps in one particular part of your hand, or your opponents + will discover how many you have.</li></ol> + +<ol start=2 type="i"><li> + + Attend to the game, and play as though your hand consisted of + twenty-six instead of thirteen cards.</li></ol> + +<ol start=3 type="i"><li> + + In the second round of a suit, win the trick when you can, and + lead out for your partner's high cards as soon as possible.</li></ol> + +<ol start=4 type="i"><li> + + Touch only the card you intend to play.</li></ol> + +<ol start=5 type="i"><li> + + Retain a high trump as long as you can, to bring back your strong + suit.</li></ol> + +<ol start=6 type="i"><li> + + With a weak hand, always try to secure the seventh or odd trick + to save the game.</li></ol> + +<ol start=7 type="i"><li> + + Attend to the score, and play as if the whole fortune of the + game depended on yourself.</li></ol> + +<ol start=8 type="i"><li> + + Remember the number of trumps out at every stage of the game. + Note, also, the fall of every court-card in the other suits, so that + you are never in doubt as to the card that will win the trick.</li></ol> + +<ol start=9 type="i"><li> + + Hold the turn-up as long as you can, as by that means you keep + your adversaries from knowing your strength in trumps.</li></ol> + +<ol start=10 type="i"><li> + + Do not force your partner unnecessarily, as by that means you + sometimes become his adversary instead of his friend.</li></ol> + +<ol start=11 type="i"><li> + + When in doubt, play a trump. Play the game in its integrity, and + recollect that Whist is full of inferences as well as facts.</li></ol> +<br> +<br> + +<a name="p80"></a><b><i>80. Cribbage</i></b><br> +<br> + The game of Cribbage differs from all other games by its immense + variety of chances. It is played with the full pack of cards, often by + four persons, but it is a better game for two. There are also + different modes of playing—with five, six, or eight cards; but the + best games use those with five or six cards. +<br> +<p align="right"><i><span style="color: #A82C28">Night is not Dark to the Good.</span></i></p><br> + +<a name="p81"></a><b><i>81. Terms Used in Cribbage</i></b><br> +<br> + +<ol start=1 type="i"><li> + <i>Crib.</i>—The crib is composed of the cards thrown out by + each player, and the dealer is entitled to score whatever points are + made by them.</li></ol> + +<ol start=2 type="i"><li> + + <i>Pairs</i> are two similar cards, as two aces or two kings. + Whether in hand or play they reckon for two points.</li></ol> + +<ol start=3 type="i"><li> + + <i>Pairs-Royal</i> are three similar cards, and reckon for six + points, whether in hand or play.</li></ol> + +<ol start=4 type="i"><li> + + <i>Double Pairs-Royal</i> are four similar cards and reckon for + twelve points, whether in hand or play. The points gained by pairs, + pairs-royal, and double pairs-royal, in playing, are thus + effected:—Your adversary having played a seven and you another, + constitutes a pair, and entitles you to score two points; your + antagonist then playing a third seven, makes a pair-royal, and he + marks six; and your playing a fourth is a double pair-royal, and + entitles you to twelve points.</li></ol> + +<ol start=5 type="i"><li> + + <i>Fifteens</i>.—Every fifteen reckons for two points, whether + in hand or play. In hand they are formed either by two cards—as a + five and any tenth card, a six and a nine, a seven and an eight, or + by three cards, as a two, a five, and an eight, two sixes and a + three. If in play, such cards as together make fifteen are played, + the player whose card completes that number, scores two points.</li></ol> + +<ol start=6 type="i"><li> + + <i>Sequences</i> are three or four more successive cards, and + reckon for an equal number of points, either in hand or play. In + playing a sequence, it is of no consequence which card is thrown + down first; as thus:—your adversary playing an ace, you a five, he + a three, you a two, then he a four—he counts five for the sequence.</li></ol> + +<ol start=7 type="i"><li> + + <i>Flush</i>.—When, the cards are all of one suit, they reckon + for as many points as there are cards. For a flush in the crib, the + turned-up card must be of the same suit as those put out.</li></ol> + +<ol start=8 type="i"><li> + + <i>Nob</i>.—The knave of the suit turned up reckons for one + point; if a knave be turned up, the dealer marks two.</li></ol> + +<ol start=9 type="i"><li> + + <i>End Hole</i>.—The point scored by the last player, if he + make under thirty-one; if he make thirty-one exactly, he marks two.</li></ol> + +<ol start=10 type="i"><li> + + <i>Last</i>.—Three points taken at the commencement of the game + of five-card cribbage by the non-dealer.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Nor is Day Bright to the Wicked.</span></i></p><br> + +<a name="p82"></a><b><i>82. The Accepted Laws of Cribbage.</i></b><br> +<br> + +<ol start=1 type="i"><li> + The players cut for deal. The ace is lowest in cutting. In case + of a tie, they cut again. The holder of the lowest card deals.</li></ol> + +<ol start=2 type="i"><li> + + Not fewer than four cards is a cut; nor must the non-dealer + touch the pack after he has cut it.</li></ol> + +<ol start=3 type="i"><li> + + Too many or too few cards dealt constitutes a misdeal, the + penalty for which is the taking of two points by the non-dealer.</li></ol> + +<ol start=4 type="i"><li> + + A faced card, or a card exposed during the act of dealing + necessitates a new deal, without penalty.</li></ol> + +<ol start=5 type="i"><li> + + The dealer shuffles the cards and the non-dealer cuts them for + the "start."</li></ol> + +<ol start=6 type="i"><li> + + If the non-dealer touch the cards (except to cut them for the + turn-up) after they have been cut for the start, he forfeits two + points.</li></ol> + +<ol start=7 type="i"><li> + + In cutting for the start, not fewer than three cards must be + lifted from the pack or left on the table.</li></ol> + +<ol start=8 type="i"><li> + + The non-dealer throws out for the crib before the dealer. A + card once laid out cannot be recalled, nor must either party touch + the crib till the hand is played out. Either player confusing the + crib cards with his hand, is liable to a penalty of three points.</li></ol> + + <blockquote>[In three and four-hand cribbage the left-hand player throws out + first for the crib, then the next; the dealer last. The usual and + best way is for the non-dealer to throw his crib over to the + dealer's side of the board; on these two cards the dealer places his + own, and hands the pack over to be cut. The pack is then at the + right side of the board for the next deal.]</blockquote> + +<ol start=9 type="i"><li> + The player who takes more points than those to which he is + entitled, either in play or in reckoning hand or crib, is liable to + be "pegged;" that is, to be put back as many points as he has + over-scored, and have the points added to his opponent's side.</li></ol> + + <blockquote> [In pegging you must not remove your opponent's <i>front</i> peg + till you have given him another. In order "to take him down,'' you + remove <i>your own back peg</i> and place it <i>where his front peg + ought to be</i>, you then take his <i>wrongly placed peg</i> and put + it in <i>front of your own front</i>, as many holes as he has + forfeited by wrongly scoring.]</blockquote> + +<ol start=10 type="i"><li> + No penalty attaches to the taking of too few points in play, + hand, or crib.</li></ol> + +<ol start=11 type="i"><li> + + When a player has once taken his hand or crib, he cannot amend + his score.</li></ol> + +<ol start=12 type="i"><li> + + When a knave is turned up, "two for his heels" must be scored + before the dealer's own card be played, or they cannot be taken.</li></ol> + +<ol start=13 type="i"><li> + + A player cannot demand the assistance of his adversary in + reckoning hand and crib.</li></ol> + +<ol start=14 type="i"><li> + + A player may not, except to "peg him," touch his adversary's + pegs, under a penalty of two points. If the foremost peg has been + displaced by accident, it must be placed in the hole behind the peg + standing on the board.</li></ol> + +<ol start=15 type="i"><li> + + The peg once holed cannot be removed by either player till + another point or points be gained.</li></ol> + +<ol start=16 type="i"><li> + + The player who scores a game as won when, in fact, it is not + won, loses it.</li></ol> + +<ol start=17 type="i"><li> + + A <i>lurch</i>—scoring the whole sixty-one before your + adversary has scored thirty-one—is equivalent to a double game, if + agreed to previous to the commencement of the game.</li></ol> + +<ol start=18 type="i"><li> + + A card that may be legally played cannot be withdrawn after + it has been once thrown face upwards on the table.</li></ol> + +<ol start=19 type="i"><li> + + If a player neglect to score his hand, crib, or any point or + points of the game, he cannot score them after the cards are packed + or the next card played.</li></ol> + +<ol start=20 type="i"><li> + + The player who throws up his cards and refuses to score, + forfeits the game.</li></ol> + +<ol start=21 type="i"><li> + + If a player neglect to play when he can play a card within the + prescribed thirty-one, he forfeits two holes.</li></ol> + +<ol start=22 type="i"><li> + + Each player's hand and crib must be plainly thrown down on the + table and not mixed with the pack, under penalty of the forfeiture + of the game.</li></ol> + + <blockquote>The player who refuses to abide by the rules, loses the game. + Bystanders must not interfere unless requested to decide any + disputed point.</blockquote> + +<br> + +<a name="p83"></a><b><i>83. Five-Card Cribbage.</i></b><br> +<br> + In this the sixty-one points or holes on the cribbage-board mark the + game. The player cutting the lowest card deals; after which, each + player lays out two of the five cards for the crib, which belongs to + the dealer. The adversary cuts the remainder of the pack, and the + dealer turns up and lays upon the crib the uppermost card, the + turn-up. If it be a knave, he marks two points. The card turned up is + reckoned by both in counting their hands or crib. After laying out, + the eldest hand plays a card, which the other should endeavour to + pair, or find one, the pips of which, reckoned with the first, will + make fifteen; then the non-dealer plays another card, and so on + alternately, until the pips on the cards played make thirty-one, or + the nearest possible number under that. +<br> +<br> + +<a name="p84"></a><b><i>84. Counting for Game in Cribbage.</i></b><br> +<br> + When he whose turn it is to play cannot produce a card that makes + thirty-one, or comes under that number, he says, "Go," and his + antagonist scores one, or plays any card or cards he may have that + will make thirty-one, or under. If he can make exactly thirty-one, he + takes two points; if not, one. Such cards as remain after this are not + played, but each player then counts and scores his hand, the + non-dealer first. The dealer then marks the points for his hand, and + also for his crib, each reckoning the cards every way they can + possibly be varied, and always including the turned-up card.<br> +<br> +<table summary="cribbage scores" border="0" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th>cards</th> + <th>points</th> +</tr> +<tr align="left" valign="top"> + <td>For every fifteen </td> + <td align="center">2</td> +</tr> +<tr align="left" valign="top"> + <td>Pair, or two of a sort </td> + <td align="center">2</td> +</tr> +<tr align="left" valign="top"> + <td> Pair-royal, or three of a sort</td> + <td align="center">6</td> +</tr> +<tr align="left" valign="top"> + <td>Double pair-royal, or four ditto</td> + <td align="center">12</td> +</tr> +<tr align="left" valign="top"> + <td>Knave of the turned-up suit</td> + <td align="center">1</td> +</tr> +<tr align="left" valign="top"> + <td>Sequences and flushes</td> + <td>whatever their number.</td> +</tr> +</table> + +<br> +<br> +<br> + +<a name="p85"></a><b><i>85. Examples of Hands in Cribbage</i></b><br> +<br> +<table summary="cribbage scores 1" border="0" cellspacing="0" cellpadding="1"> +<tr align="left" valign="top"> + <th>cards</th> + <th>count</th> +</tr> +<tr align="left" valign="top"> + <td>Two sevens, two eights, and a nine</td> + <td>24</td> +</tr> +<tr align="left" valign="top"> + <td>Two eights, a seven, and two nines</td> + <td>20</td> +</tr> +<tr align="left" valign="top"> + <td>Two nines, a six, seven, and eight</td> + <td>16</td> +</tr> +<tr align="left" valign="top"> + <td>Two sixes, two fives, and a four</td> + <td>24</td> +</tr> +<tr align="left" valign="top"> + <td>Two sixes, two fours, and a five</td> + <td>24</td> +</tr> +<tr align="left" valign="top"> + <td>Two fives, two fours, and a six</td> + <td>24</td> +</tr> +<tr align="left" valign="top"> + <td>Two threes, two twos, and an ace</td> + <td>16</td> +</tr> +<tr align="left" valign="top"> + <td>Two aces, two twos, and a three </td> + <td>16</td> +</tr> +<tr align="left" valign="top"> + <td>Three fives and a tenth card </td> + <td>14</td> +</tr> +<tr align="left" valign="top"> + <td>Three fours and a seven</td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Three twos and a nine</td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td>Six, seven, eight, and two aces</td> + <td>the ragged 13</td> +</tr> +<tr align="left" valign="top"> + <td>6 + 1 and 8</td> + <td>15-2</td> +</tr> +<tr align="left" valign="top"> + <td>6 + 1 and 8</td> + <td>16-4</td> +</tr> +<tr align="left" valign="top"> + <td>6 + 1 + 1 + 7</td> + <td>15-6</td> +</tr> +<tr align="left" valign="top"> + <td>7 + 8</td> + <td>15-8</td> +</tr> +<tr align="left" valign="top"> + <td>the pair of aces<br> + and the sequence 5</td> + <td><br> + 13</td> +</tr> +<tr align="left" valign="top"> + <td>Three sixes and a nine </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Three sevens and an eight </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Three eights and a seven </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Three nines and a six</td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Three threes and a nine </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Three sixes and a three </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Three sevens and an ace</td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two tens (pair) and two fives </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two tenth cards (not a pair)<br> + and two fives </td> + <td><br> + 10</td> +</tr> +<tr align="left" valign="top"> + <td>Two nines and two sixes </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two eights and two sevens </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two sixes and two threes </td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td>Two fives, a four, and a six </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two fours, a five, and a six </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two sixes, a four, and a five </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two threes and two nines</td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td>Two nines, a seven, and an eight</td> + <td>10</td> +</tr> +<tr align="left" valign="top"> + <td>Two eights, a seven, and a nine</td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two sevens, an eight, and a nine </td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td>Two sixes, a seven, and an eight</td> + <td>10</td> +</tr> +<tr align="left" valign="top"> + <td>Two sixes, a three, and a nine </td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td>A seven, eight, nine, ten, and knave</td> + <td>7</td> +</tr> +<tr align="left" valign="top"> + <td>A six, seven, eight, nine, and ten</td> + <td>9</td> +</tr> +<tr align="left" valign="top"> + <td>A six, seven, eight, and nine</td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td>A six, five, and two sevens </td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td>Any double sequence of three cards + and a pair<br> +(as knave, queen, + and + two kings).</td> + <td><br> + 6</td> +</tr> +<tr align="left" valign="top"> + <td>Any sequence of three cards and a + fifteen</td> + <td>5</td> +</tr><tr align="left" valign="top"> + <td>Any sequence of four cards and a + fifteen<br> +(as seven, eight, nine and ten)</td> + <td>6</td> +</tr> +<tr align="left" valign="top"> + <td>Any sequence of six cards </td> + <td>6</td> +</tr> +<tr align="left" valign="top"> + <td>Any sequence of four cards and a flush </td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td>Any flush of four cards and a fifteen</td> + <td>6</td> +</tr> +<tr align="left" valign="top"> + <td>Any flush of four cards and a pair</td> + <td>6</td> +</tr> +</table><br> +<br> + The highest number that can be counted from five cards is 29—made + from four fives and a knave; that is, three fives and a knave of the + suit turned up, and a five on the pack—for the combinations of the + four fives, 16; for the double pair-royal, 12; his nob, 1-29. +<br> +<p align="right"><i><span style="color: #A82C28">Rustle is not Industry.</span></i></p><br> + +<a name="p86"></a><b><i>86. Maxims for laying out the Crib Cards.</i></b><br> +<br> + In laying out cards for the crib, the player should consider not only + his own hand, but also to whom the crib belongs, as well as the state + of the game; for what might be right in one situation would be wrong + in another. Possessing a pair-royal, it is generally advisable to lay + out the other cards for crib, unless it belongs to the adversary. + Avoid giving him two fives, a deuce and a trois, five and six, seven + and eight, five and any other tenth card. When he does not thereby + materially injure his hand, the player should for his own crib lay out + close cards, in hope of making a sequence; or two of a suit, in + expectation of a flush; or cards that of themselves reckoned with + others will count fifteen. When the antagonist be nearly up, and it + may be expedient to keep such cards as may prevent him from gaining at + play. The rule is to baulk your adversary's crib by laying out cards + not likely to prove of advantage to him, and to lay out favourably for + your own crib. This applies to a stage of the game when it may be of + consequence to keep in hand cards likely to tell in play, or when the + non-dealer would be either out by his hand, or has reason for thinking + the crib of little moment. A king and a nine is the best baulk, as + none can form a sequence beyond it; king or queen, with an ace, six, + seven, eight, or nine, are good ones to put out. Low cards are + generally the most likely to gain at play; the flushes and sequences, + particularly if the latter be also flushes, are eligible hands, as + thereby the player will often be enabled either to assist his own + crib, or baulk that of the opponent; a knave should never be put out + for his crib, if it can be retained in hand. +<br> +<br> + +<a name="p87"></a><b><i>87. Three or Four-Hand Cribbage</i></b><br> +<br> + differs little from the preceding. They put out but one card each to + the crib, and when thirty-one, or the nearest to that has been made, + the next eldest hand leads, and the players go on again in rotation, + with the remaining cards, till all are played out, before they proceed + to show hands and crib. For three-handed cribbage triangular boards + are used. +<br> +<br> + +<a name="p88"></a><b><i>88. Three-Hand Cribbage </i></b><br> +<br> + is sometimes played, wherein one person sits out, not each game, but + each deal in rotation. In this the first dealer generally wins. +<br> +<br> + +<a name="p89"></a><b><i>89. Six-Card Cribbage</i></b><br> +<br> + The two players commence on an equality, without scoring any points + for the last, retain four cards in hand, and throw out two for crib. + At this game it is of advantage to the last player to keep as close as + possible, in hope of coming in for fifteen, a sequence, or pair, + besides the end hole, or thirty-one. The first dealer is thought to + have some trifling advantage, and each player may, on the average, + expect to make twenty-five points in every two deals. The first + non-dealer is considered to have the preference, when he gains ten or + more the first hand, the dealer not making more than his average + number. +<br> +<br> + +<a name="p90"></a><b><i>90. Eight-Card Cribbage </i></b><br> +<br> + is sometimes played. Six are retained in hand, and the game is + conducted on the same plan as before. +<br> +<br> + +<a name="p91"></a><b><i>91. All Fours </i></b><br> +<br> + is usually played by two persons; not unfrequently by four. Its name + is derived from the four chances, called <i>high, low, Jack, game</i>, + each making a point. It is played with a complete pack of cards, six + of which are to be dealt to each player, three at a time; and the next + card, the thirteenth, is turned up for the trump by the dealer, who, + if it prove a knave, scores one point. The highest card cut deals + first. The cards rank the same as at whist—the first to score ten + points, wins. +<br> +<br> + +<a name="p92"></a><b><i>92. Laws of All-Fours</i></b><br> +<br> +<ol start=1 type="i"><li> + A new deal can be demanded for an exposed card, too few or too + many cards dealt; in the latter case, a new deal is optional, + provided it be done before a card has been played, but not after, to + draw from the opposing hand the extra card.</li></ol> + +<ol start=2 type="i"><li> + + iNo person can beg more than once in each hand, except by mutual + agreement.</li></ol> + +<ol start=3 type="i"><li> + + Each player must trump or follow suit on penalty of the + adversary scoring one point.</li></ol> + +<ol start=4 type="i"><li> + + If either player score wrongly it must be taken down, and the + adversary either scores four points or one, as may have previously + been agreed.</li></ol> + +<ol start=5 type="i"><li> + + When a trump is played, it is allowable to ask your adversary if + it be either high or low.</li></ol> + +<ol start=6 type="i"><li> + + One card may count all-fours; for example, the eldest hand holds + the knave and stands his game, the dealer has neither trump, ten, + ace, nor court-card; it will follow that the knave will be both + high, low, Jack, and game, as explained by:</li></ol><br> + + + +<br> +<br> + +<a name="p93"></a><b><i>93. Terms used in All-Fours</i></b><br> +<br> +<a name="p93i"></a><ol start=1 type="i"><li><i>High</i>.—For the highest trump + out, the holder scores one point.</li></ol> + +<a name="p93ii"></a><ol start=2 type="i"><li> + + <i>Low</i>.—For the lowest trump out, the original holder + scores one point, even if it be taken by the adversary.</li></ol> + +<a name="p93iii"></a><ol start=3 type="i"><li> + + <i>Jack</i>.—For the knave of trumps the holder scores one. If + it be won by the adversary, the winner scores the point.</li></ol> + +<a name="p93iv"></a><ol start=4 type="i"><li> + + <i>Game</i>.—The greatest number that, in the tricks gained, + are shown by either player, reckoning:</li></ol><br> + +<table summary="other scores" border="0" align="center" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>Four</i></td> + <td>for an ace</td> +</tr> +<tr align="left" valign="top"> + <td><i>Three</i></td> + <td>for a king</td> +</tr> +<tr align="left" valign="top"> + <td><i>Two</i></td> + <td>for a queen</td> +</tr> +<tr align="left" valign="top"> + <td><i>One</i></td> + <td>for a knave</td> +</tr> +<tr align="left" valign="top"> + <td><i>Ten</i></td> + <td>for a ten</td> +</tr> +</table> + +<blockquote> The other cards do not count: thus it may happen that a deal may + be played without having any to reckon for game. +</blockquote> + +<a name="p93v"></a><ol start=5 type="i"><li> + <i>Begging</i> is when the eldest hand, disliking his cards, uses + his privilege, and says, "<i>I beg</i>;" in which case the dealer + either suffers his adversary to score one point, saying, "<i>Take + one</i>," or gives each player three cards more from the pack, and + then turns up the next card, the seventh for trumps. If, however, + the trump turned up to be of the same suit as the first, the dealer + must go on, giving each three cards more, and turning up the + seventh, until a change of suit for trumps shall take place.</li></ol><br> +<br> +<br> + +<a name="p94"></a><b><i>94. Maxims for All-Fours</i></b><br> +<br> + +<ol start=1 type="i"><li> + Make your knave as soon as you can.</li></ol> + +<ol start=2 type="i"><li> + + Secure your tens by playing any small cards, by which you may + throw the lead into you adversary's hand.</li></ol> + +<ol start=3 type="i"><li> + + Win your adversary's best cards when you can, either by + trumping or with superior cards.</li></ol> + +<ol start=4 type="i"><li> + + If, being eldest hand, you hold either ace, king, or queen of + trumps, without the knave or ten, play them immediately, as, by this + means, you may chance to win the knave or ten.</li></ol> + + +<br> +<br> + +<a name="p95"></a><b><i>95. Loo</i></b><br> +<br> + This game is played both Limited and Unlimited Loo; it is + played two ways, both with five and three cards. Several may play, + but five or seven make the better game. + + +<br> +<br> + +<a name="p96"></a><b><i>96. Three-Card Loo</i></b><br> +<br> + +<ol start=1 type="i"><li> +This game is played by any number of persons, + from three, but five or seven make the best game.</li></ol> + +<ol start=2 type="i"><li> + + The cards are cut for deal, the holder of the lowest card being + dealer; after which the deal goes round, from left to right. In case + of a tie, the players cut again. Ace is lowest, and the court-cards + and tens are reckoned of the same value,—namely, ten.</li></ol> + +<ol start=3 type="i"><li> + + The left-hand adversary shuffles or makes the pack, and the + player to the right of the dealer cuts previous to the deal.</li></ol> + +<ol start=4 type="i"><li> + + The cards take their usual value, ace highest; then king, queen, + knave, ten, and so on, down to deuce. The dealer then gives three + cards, one at a time, face downwards, to each player; and also + dealing an extra hand, or "miss," which may be thrown on the table + either as the first or last card of each round.</li></ol> + +<ol start=5 type="i"><li> + + A card too many or too few is a misdeal.</li></ol> + +<ol start=6 type="i"><li> + + The stakes being settled beforehand, the dealer puts into the + pool his three halfpence, pence, or sixpences, and the game + proceeds:</li></ol> + +<ol start=7 type="i"><li> + + The first player on the left of the dealer looks at his hand, + and declares whether he will play or take the miss. If he decide to + play, he says, "I play," or "I take the miss;" but he may elect to + do neither; in which case he places his cards on the pack, and has + nothing further to do with that round. The next player looks at his + hand, and says whether he will play or not; and so on, till the turn + comes to the dealer, who, if only one player stand the chance of the + loo, may either play or give up the stakes.</li></ol> + +<ol start=8 type="i"><li> + In the first round it is usual either to deal a <i>single</i>; + that is, a round without a <i>miss</i>, when all the players must + play; or each player puts into the pool a sum equal to that staked + by the dealer in which latter case a miss is dealt.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Never Open the Door to a Little Vice.</span></i></p><br> + +<a name="p97"></a><b><i>97. Laws of Loo.</i></b><br> +<br> +<ol start=1 type="i"><li> + For a misdeal the dealer is looed.</li></ol> + +<ol start=2 type="i"><li> + + For playing out of turn or looking at the miss without taking + it, the player is looed.</li></ol> + +<ol start=3 type="i"><li> + + If the first player possess two or three trumps, he must play + the highest, or be looed.</li></ol> + +<ol start=4 type="i"><li> + + With ace of trumps only, the first player must lead it, or be + looed.</li></ol> + +<ol start=5 type="i"><li> + + The player who looks at his own cards, or the miss out of his + turn, is looed.</li></ol> + +<ol start=6 type="i"><li> + + The player who looks at his neighbour's hand, either during the + play or when they lie on the table, is looed.</li></ol> + +<ol start=7 type="i"><li> + + The player who informs another what cards he possesses, or + gives any intimation that he knows such or such cards to be in the + hand or the miss, is looed.</li></ol> + +<ol start=8 type="i"><li> + + The player who throws up his cards after the leading card is + played, is looed.</li></ol> + +<ol start=9 type="i"><li> + + Each player who follows the elder hand must head the trick if he + can, or be looed.</li></ol> + +<ol start=10 type="i"><li> + + Each player must follow suit if he can, or be looed.</li></ol> + +<blockquote> The player who is looed pays into the pool the sum agreed.</blockquote> +<br> +<br> + +<a name="p98"></a><b><i>98. Mode of Play</i></b><br> +<br> +<a name="p98i"></a><ol start=1 type="i"><li> + When it is seen how many players stand in the round, the elder + hand plays a card—his highest trump if he has two or more; if not, + any card he chooses. The next plays, and, if he can, follows suit or + heads the trick with a trump. If he can do neither, he throws away + any card.</li></ol> + +<a name="p98ii"></a><ol start=2 type="i"><li> + + And so the round goes on; the highest card of the suit, or the + highest trump, winning the trick. The winner of the trick then leads + another card.</li></ol> + +<a name="p98iii"></a><ol start=3 type="i"><li> + + The game consists of three tricks, and the pool is divided + equally among the players possessing them. Thus, if there be three + pence, shillings, or half-crowns, in the pool, the tricks are a + penny, sixpence, or half-a-crown each. The three tricks may of + course be won by a single player, or they may be divided between two + or three. Each player who fails to win a trick is looed, and pays + into the next pool the amount determined on as the loo.</li></ol> + +<a name="p98iv"></a><ol start=4 type="i"><li> + + When played for a determinate stake, as a penny for the deal and + three pence for the loo, the game is called <i>Limited Loo</i>. When + each player is looed for the sum in the pool, it is <i>Unlimited + Loo</i>.</li></ol> + +<a name="p98v"></a><ol start=5 type="i"><li> + + Caution is necessary in playing this game <i>to win</i>. As a + general rule, the first player should not take the miss, as the + dealer's stake is necessarily to be added to the loo. Nor the miss + be taken after two players have "struck in" (declared to play), for + the chances are that they possess good leading cards.</li></ol> +<br> +<br> + +<a name="p99"></a><b><i>99. Club Law</i></b><br> +<br> + <i>Another way</i> of playing Loo is for all the parties to play + whenever a club is turned up as trumps. It is merely another mode of + increasing the pool. + +<br> +<br> + +<a name="p100"></a><b><i>100. Five-Card Loo.</i></b><br> +<br> +<ol start=1 type="i"><li> + In principle it is the same as the other game Loo, only instead + of three, the dealer (having paid his own stake into the pool) gives + five cards to each player, one by one, face downwards.</li></ol> + +<ol start=2 type="i"><li> + + After five cards have been dealt to each player, another is + turned up for trump; the knave of clubs generally, or sometimes the + knave of the trump suit, as agreed upon, is the highest card, and is + styled Pam; the ace of trumps is next in value, and the rest on + succession, as at Whist. Each player can change all or any of the + five cards dealt, or throw up his hand, and escape being looed. + Those who play their cards, either with or without changing, and do + not gain a trick, are looed. This is also the case with all who have + stood the game, when a flush or flushes occur; and each, except a + player holding pam, of an inferior flush, must pay a stake, to be + given to him who sweeps the board, or divided among the winners at + the ensuing deal, according to the tricks made. For instance, if + every one at dealing stakes half-a-crown, the tricks are entitled to + sixpence a-piece, and whoever is looed must put down half-a-crown, + exclusive of the deal; sometimes it is settled that each person + looed shall pay a sum equal to what happens to be on the table at + the time. Five cards of a suit, or four with pam, make a flush which + sweeps the board, and yields only to a superior flush, or the elder + hand. When the ace of trumps is led, it is usual to say, "<i>Pam be + civil</i>;" the holder of which last-mentioned card must then let + the ace pass.</li></ol> + +<ol start=3 type="i"><li> + + Any player with five cards of a suit (a flush) looes all the + players who stand in the game.</li></ol> + +<ol start=4 type="i"><li> + + The rules in this game are the same as in Three Card Loo.</li></ol> +<br> +<br> + +<a name="p101"></a><b><i>101. Put</i></b><br> +<br> + The game of Put is played with an entire pack of cards, generally by + two, but sometimes by four persons. At Put the cards have a value + distinct from that in other games. The best card in the pack is a + <i>trois</i>, or three; the next a <i>deuce</i>, or two; then the ace, + king, queen, knave, ten in rotation. The dealer distributes three + cards to each player, by one at a time; whoever cuts the lowest card + has the deal, and five points make the game, except when both parties + say, "<i>I put</i>"—for then the score is at an end, and the contest + is determined in favour of the player who may win two tricks out of + three. When it happens that each player has won a trick, and the third + is a tie—that is, covered by a card of equal value—the whole goes + for nothing, and the game must begin anew. + +<br> +<br> + +<a name="p102"></a><b><i>102. Two-Handed Put</i></b><br> +<br> + The eldest hand plays a card; and whether the adversary pass it, win + it, or tie it, has a right to say, "<i>I put</i>," or place his cards + on the pack. If you accept the first and your opponent decline the + challenge, you score one; if you prefer the latter, your adversary + gains a point; but if, before he play, your opponent says, "<i>I + put</i>," and you do not choose to see him, he is entitled to add one + to his score. It is sometimes good play to say, "<i>I put</i>," before + you play a card: this depends on the nature of your hand. +<br> +<br> + +<a name="p103"></a><b><i>103. Four-Handed Put.</i></b><br> +<br> + Each party has a partner, and when three cards are dealt to each, one + of the players gives his partner his best card, and throws the other + two face downwards on the table: the dealer is at liberty to do the + same to his partner, and <i>vice versa</i>. The two who have received + their partners' cards play the game, previously discarding their worst + card for the one received from their partners. The game then proceeds + as at two-handed Put. +<br> +<br> + +<a name="p104"></a><b><i>104. Laws of Put</i></b><br> +<br> +<ol start=1 type="i"><li> + When the dealer accidentally discovers any of his adversary's + cards, the adversary may demand a new deal.</li></ol> + +<ol start=2 type="i"><li> + + When the dealer discovers any of his own cards in dealing, he + must abide by the deal.</li></ol> + +<ol start=3 type="i"><li> + + When a faced card is discovered during the deal, the cards must + be reshuffled, and dealt again.</li></ol> + +<ol start=4 type="i"><li> + + If the dealer give his adversary more cards than are necessary, + the adversary may call a fresh deal, or suffer the dealer to draw + the extra cards from his hand.</li></ol> + +<ol start=5 type="i"><li> + + If the dealer give himself more cards than are his due, the + adversary may add a point to his game, and call a fresh deal, or + draw the extra cards from the dealer's hand.</li></ol> + +<ol start=6 type="i"><li> + + No bystander must interfere, under penalty of paying the stakes.</li></ol> + +<ol start=7 type="i"><li> + + Either party saying, "<i>I put</i>"—that is, "I play"—cannot + retract, but must abide the event of the game, or pay the stakes.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Knowledge Makes Humble.</span></i></p><br> + +<a name="p105"></a><b><i>105. Speculation</i></b><br> +<br> + is a lively round game, at which several may play, with a complete + pack of cards, bearing the same value as at whist. A pool is made with + fish or counters, on which such a value is fixed as the company may + agree. The highest trump in each deal wins the pool; and should it + happen that not one trump be dealt, then the company pool again, and + the event is decided by the succeeding deal. After determining the + deal, &c, the dealer pools six fish, and every other player four; + then three cards are given to each, by one at a time, and another + turned up for trump. The cards are not to be looked at, except in this + manner: The eldest hand shows the uppermost card, which, if a trump, + the company may speculate on, or bid for—the highest bidder buying + and paying for it, provided the price offered be approved of by the + seller. After this is settled, if the first card does not prove a + trump, then the next eldest is to show the uppermost card, and so + on—the company speculating as they please, till all are discovered, + when the possessor of the highest trump, whether by purchase or + otherwise, gains the pool. To play at speculation well, recollection + is requisite of what superior cards of that particular suit have + appeared in the preceding deals, and calculation of the probability of + the trump offered proving the highest in the deal then undetermined. +<br> +<br> + +<a name="p106"></a><b><i>106. Connexions</i></b><br> +<br> +Three or four persons may play at this game. If the former number, ten + cards each are to be given; but if the latter, only eight are dealt, + which bear the same value as at whist, except that diamonds are always + trumps. The connexions are formed as follows:<br> + + +<ol start=1 type="i"><li> + By the two black aces.</li></ol> + +<ol start=2 type="i"><li> + + The ace of spades and king of hearts.</li></ol> + +<ol start=3 type="i"><li> + + The ace of clubs and king of hearts.</li></ol> + +<br> + +<a name="p107"></a><b><i>107. For the First Connexion</i></b><br> +<br> + 2s. are drawn from the pool; for the second, 1s.; for the third, and + by the winner of the majority in tricks, 6d. each is taken. These sums + are supposing gold staked: when only silver is pooled, then pence are + drawn. A trump played in any round where there is a connexion wins the + trick, otherwise it is gained by the player of the first card of + connexions; and, after a connexion, any following player may trump + without incurring a revoke: and also, whatever suit may be led, the + person holding a card of connexion is at liberty to play the same; but + the others must, if possible, follow suit, unless one of them can + answer the connexion, which should be done in preference. No money can + be drawn till the hands are finished; then the possessors of the + connexions are to take first, according to precedence, and those + having the majority of tricks take last. +<br> +<br> + +<a name="p108"></a><b><i>108. Matrimony</i></b><br> +<br> + This game is played with an entire pack of cards, by any number of + persons from five to fourteen. It consists of five chances, usually + marked on a board, or sheet of paper, as follows:<br> +<br> +<table summary="matrimony" border="1" cellspacing="0" cellpadding="10"> +<tr align="center" valign="middle"> + <td></td> + <td bgcolor=FFFFFF> Best<br> + The Ace of Diamonds turned up.</td> + <td></td> +</tr> +<tr align="center" valign="middle"> + <td bgcolor=FFFFFF>Confederacy<br> + King and Knave</td> + <td bgcolor=FFFFFF>INTRIGUE; OR<br> + QUEEN AND KNAVE</td> + <td bgcolor=FFFFFF>Matrimony<br> + King and Queen.</td> +</tr> +<tr align="center" valign="middle"> + <td></td> + <td bgcolor=FFFFFF>Pairs<br> + The Highest.</td> + <td></td> +</tr> +</table><br> + +<br> + Matrimony is generally played with counters, and the dealer puts what + he pleases on each or any chance, the other players depositing each + the same quantity, less one—that is, when the dealer stakes twelve, + the rest of the company lay down eleven each. After this, two cards + are dealt round to every one, beginning on the left; then to each + person one other card, which is turned up, and he who so happens to + get the ace of diamonds sweeps all.<br> +<br> +If it be not turned up, then each + player shows his hand; and any of them having matrimony, intrigue, + &c, takes the counters on that point; and when two or more people + happen to have a similar combination, the oldest hand has the + preference; and, should any chance not be gained, it stands over to + the next deal.—<i>Observe</i>: The ace of diamonds turned up takes + the whole pool, but when in hand ranks only as any other ace; and if + not turned up, nor any ace in hand, then the king, or next superior + card, wins the chance styled best. + + +<br> +<p align="right"><i><span style="color: #A82C28">Ignorance Makes Proud.</span></i></p><br> + +<a name="p109"></a><b><i>109. Pope Joan.</i></b><br> +<br> + A game somewhat similar to Matrimony. It is played by any number, with + an ordinary pack of cards, and a marking or pool board, to be had of + most fancy stationers. The eight of diamonds must first be taken from + the pack. After settling the deal, shuffling, &c, the dealer dresses + the board. This he does by putting the counters into its several + compartments—one counter or other stake to Ace, one each to King, + Queen, Knave, and Game; two to Matrimony, two to Intrigue, and six to + the nine of diamonds, styled the Pope. This dressing is, in some + companies, at the individual expense of the dealer, though, the + players usually contribute two stakes each towards the pool.<br> +<br> +The cards + are then dealt round equally to every player, one turned up for trump, + and about six or eight left in the stock to form stops. For example, + if the ten of spades be turned up, the nine becomes a stop. The four + kings, and the seven of diamonds, are always fixed stops, and the + dealer is the only person permitted, in the course of the game, to + refer occasionally to the stock for information what other cards are + stops in their respective deals. If either ace, king, queen, or knave + happen to be the turned-up-trump, the dealer may take whatever is + deposited on that head; but when Pope be turned up, the dealer is + entitled both to that and the game, besides a stake for every card + dealt to each player.<br> +<br> +Unless the game be determined by Pope being + turned up, the eldest hand begins by playing out as many cards as + possible; first the stops, then Pope, if he have it, and afterwards + the lowest card of his longest suit—particularly an ace, for that + never can be led through. The other players follow, when they can, in + sequence of the same suit, till a stop occurs. The player having the + stop becomes eldest hand, and leads accordingly; and so on, until some + player parts with all his cards, by which he wins the pool (game), and + becomes entitled besides to a stake for every card not played by the + others, except from any one holding Pope, which excuses him from + paying.<br> +<br> +If Pope has been played, then the player having held it is not + excused. King and Queen form what is called matrimony; queen and + knave, when in the same hand, make intrigue; but neither these nor + ace, king, queen, knave, or pope, entitle the holder to the stakes + deposited thereon, unless played out; and no claim can be allowed + after the board be dressed for the succeeding deal. In all such cases + the stakes remain for future determination. Pope Joan needs only a + little attention to recollect what stops have been made in the course + of the play. For instance, if a player begin by laying down the eight + of clubs, then the seven in another hand forms a stop, whenever that + suit be led from any lower card; or the holder, when eldest, may + safely lay it down, in order to clear his hand. +<br> +<p align="right"><i><span style="color: #A82C28">Knowledge Talks Lowly.</span></i></p><br> + +<a name="p110"></a><b><i>110. Cassino</i></b><br> +<br> + The game of cassino is played with an entire pack of cards, generally + by four persons, but sometimes by three, and often by two. +<br> +<br> + +<a name="p111"></a><b><i>111. Terms used in Cassino</i></b><br> +<br> +<ol start=1 type="i"><li> +<i>Great Cassino</i>, the ten of diamonds, which reckons for two + points.</li></ol> + +<ol start=2 type="i"><li> + + <i>Little Cassino</i>, the two of spades, which reckons for one + point.</li></ol> + +<ol start=3 type="i"><li> + + <i>The Cards</i> is when you have a greater share than your + adversary, and reckons for three points.</li></ol> + +<ol start=4 type="i"><li> + + <i>The Spades</i> is when you have the majority of that suit, + and reckons for one point.</li></ol> + +<ol start=5 type="i"><li> + + <i>The Aces</i>: each of which reckons for one point.</li></ol> + +<ol start=6 type="i"><li> + + <i>Lurched</i> is when your adversary has won the game before + you have gained six points.</li></ol> + + <blockquote>In some deals at this game it may so happen that neither party win + anything, as the points are not set up according to the tricks, &c, + obtained, but the smaller number is constantly subtracted from the + larger, both in cards and points; and if they both prove equal, the + game commences again, and the deal goes on in rotation. When three + persons play at this game, the two lowest add their points together, + and subtract from the highest; but when their two numbers together + either amount to or exceed the highest, then neither party scores.</blockquote> + +<br> +<br> + +<a name="p112"></a><b><i>112. Laws of Cassino.</i></b><br> +<br> +<ol start=1 type="i"><li> + The deal and partners are determined by cutting, as at whist, and + the dealer gives four cards, one at a time, to each player, and + either regularly as he deals, or by one, two, three, or four at a + time, lays four more, face upwards, upon the board, and, after the + first cards are played, four others are dealt to each person, until + the pack be concluded; but it is only in the first deal that any + cards are to be turned up.</li></ol> + +<ol start=2 type="i"><li> + + The deal is not lost when a card is faced by the dealer, unless + in the first round, before any of the four cards are turned up upon + the table; but if a card happen to be faced in the pack, before any + of the said four be turned up, then the deal begins again.</li></ol> + +<ol start=3 type="i"><li> + + Any person playing with less than four cards must abide by the + loss; and should a card be found under the table, the player whose + number is deficient takes the same.</li></ol> + +<ol start=4 type="i"><li> + + Each person plays one card at a time, with which he may not only + take at once every card of the same denomination upon the table, but + likewise all that will combine therewith; as, for instance, a ten + takes not only every ten, but also nine and ace, eight and deuce, + seven and three, six and four, or two fives; and if he clear the + board before the conclusion of the game, he is to score a point; and + whenever any player cannot pair or combine, then he is to put down a + card.</li></ol> + +<ol start=5 type="i"><li> + + The tricks are not to be counted before all the cards are played; + nor may any trick but that last won be looked at, as every mistake + must be challenged immediately.</li></ol> + +<ol start=6 type="i"><li> + + After all the pack is dealt out, the player who obtains the last + trick sweeps all the cards then remaining unmatched upon the table + and wins the game.</li></ol> +<br> +<br> + +<a name="p113"></a><b><i>113. Vingt-un</i></b><br> +<br> + Description of the Game.—The game of <i>Vingt-un</i>, or twenty-one, + may be played by two or more persons; and, as the deal is + advantageous, and often continues long with the same person, it is + usual to determine it at the commencement by turning up the first ace, + or knave. +<br> +<br> + +<a name="p114"></a><b><i>114. Method of Playing Vingt-un</i></b><br> +<br> + The cards must all be dealt out in succession, unless a natural + Vingt-un occur, and in the meantime the pone, or youngest hand, should + collect those that have been played, and shuffle them together, ready + for the dealer, against the period when he shall have distributed the + whole pack. The dealer first gives two cards, one at a time, to each + player, including himself; then he asks each player in rotation, + beginning with the eldest hand on the left, whether he stands or + chooses another card. If he need another card, it must be given from + off the top of the pack, and afterwards another, or more, if desired, + till the points of the additional card or cards, added to those dealt, + exceed or make twenty-one exactly, or such a number less than + twenty-one as the player thinks fit to stand upon.<br> +<br> +When the points on + the player's cards exceed twenty-one, he throws the cards on the + table, face downwards, and pays the stake. The dealer is, in turn, + entitled to draw additional cards; and, on taking a Vingt-un, receives + double stakes from all who stand the game, except such other players, + likewise having twenty-one, between whom it is thereby a drawn game. + When any adversary has a Vingt-un, and the dealer not, then the + opponent so having twenty-one, wins double stakes from him. In other + cases, except a natural Vingt-un happen, the dealer pays single stakes + to all whose numbers under twenty-one are higher than his own, and + receives from those who have lower numbers; but nothing is paid or + received by such players as have similar numbers to the dealer. When + the dealer draws more than twenty-one, he pays to all who have not + thrown up. In some companies ties pays the dealer. +<br> +<p align="right"><i><span style="color: #A82C28">Ignorance Talks Loud.</span></i></p><br> + +<a name="p115"></a><b><i>115. Natural Vingt-un</i></b><br> +<br> + Twenty-one, when dealt in a player's first two cards, is styled a + <i>Natural</i>. It should be declared at once, and entitles the + holder to double stakes from the dealer, and to the deal, except it be + agreed to pass the deal round. If the dealer turns up a natural he + takes double stakes from all the players and retains the deal. If + there be more than one natural, all after the first receive single + stakes only. Aces count either eleven or one; court cards, ten; the + rest according to their points. +<br> +<br> + +<a name="p116"></a><b><i>116. The Odds of natural Vingt-un</i></b><br> +<br> + depend upon the average number of cards likely to come under or exceed + twenty-one; for example, if those in hand make fourteen exactly, it is + seven to six that the one next drawn does not make the number of + points above twenty-one; but if the points be fifteen, it is seven to + six against that hand; yet it would not, therefore, always be prudent + to stand at fifteen, for as the ace may be calculated both ways, it is + rather above an even bet that the adversary's first two cards amount + to more than fourteen. A natural Vingt-un may be expected once in + seven coups when two, and twice in seven when four, people play, and + so on, according to the number of players. +<br> +<br> + +<a name="p117"></a><b><i>117. Quadrille</i></b><br> +<br> + This game, formerly very popular, has been superseded by Whist. + Quadrille, the game referred to by Pope in his "Rape of the Lock," is + now obsolete. +<br> +<br> + +<a name="p118"></a><b><i>118. Ecarté</i></b><br> +<br> + This game, which has lately revived in popularity, is played by two + persons with a pack of cards from which the twos, threes, fours, + fives, and sixes have been discarded. In the clubs it is usual to play + with two packs, used alternately. The players cut for deal, the + highest card deals. The pack is shuffled and the non-dealer cuts. The + dealer then from the united pack gives five cards to each, beginning + with his adversary, by twos and threes, or threes and twos; and always + dealing in the same way throughout the game. The eleventh card is + turned up for trump. If the turn-up be a king, the dealer marks one + point; five points being game. The non-dealer looks at his cards, and + if he be dissatisfied with them, he may propose—that is, change any + or all of them for others from the stock, or remainder of the pack on + the table. Should he propose, he says, "I propose," or "cards," and it + is in the option of the dealer to give or refuse cards. When he + decides to give, he says, "I accept," or "How many?" Should he refuse + to change he says, "I decline," or "Play." The dealer may, if he + accept the proposal, change any or all the cards in his own hand. +<br> +<br> +Sometimes a second discard is allowed, but that must be by previous + agreement. Of course the non-dealer may play without discarding, in + which case the dealer must play his own hand without changing any of + his cards. When the hands are arranged the non-dealer plays a card, + which is won or lost by the playing of a superior card of the suit + led. The second must follow suit, or win the trick if he can; + otherwise he may throw any card he chooses. The order in value of the + cards is—king, queen, knave, ace, ten, nine, eight, seven. The winner + of the trick leads for the next trick, and so on, till the five cards + on each side are played. The winner of three tricks scores one point; + if he win the whole five tricks—the <i>rôle</i>—he scores two + points; if he hold the king, he names it before playing his first + card—"I mark king." Should the non-dealer play without proposing, and + fail to make three tricks, his adversary marks two points; should the + dealer refuse to accept and fail to win three tricks, his opponent + scores two. The game is five up; that is, the player who first marks + five points, wins. The score is marked by two cards, a three and a + two, or by counters. The deal is taken alternately; but when the play + is for rubbers it is usual to cut for deal at the end of each rubber. +<br> + +<p align="right"><i><span style="color: #A82C28">Knowledge is Modest, Cautious, and Pure.</span></i></p><br> + +<a name="p119"></a><b><i>119. Rules of Ecarté</i></b><br> +<br> +<ol start=1 type="i"><li> + Each player has right to shuffle the cards above the table.</li></ol> + +<ol start=2 type="i"><li> + + The cut must not be fewer than two cards off the pack, and at + least two cards must be left on the table.</li></ol> + +<ol start=3 type="i"><li> + + When more than one card is exposed in cutting, there must be a + new deal.</li></ol> + +<ol start=4 type="i"><li> + + The highest ecarté card cut secures the deal, which holds good + even though the pack be imperfect.</li></ol> + +<ol start=5 type="i"><li> + + The dealer must give five cards to each by three and two, or by + two and three, at a time, which plan must not be changed, during the + game.</li></ol> + +<ol start=6 type="i"><li> + + An incorrect deal, playing out of turn, or a faced card, + necessitates a new deal.</li></ol> + +<ol start=7 type="i"><li> + + The eleventh card must be turned up for trumps; and the + remaining cards placed, face downwards, on the table.</li></ol> + +<ol start=8 type="i"><li> + + The king turned up must be marked by the dealer before the + trump of the next deal is turned up.</li></ol> + +<ol start=9 type="i"><li> + + A king of trumps held in hand must be announced and marked + before the player lays down his first card, or he loses his right to + mark it. If played in the first trick, it must be announced before + it is played to.</li></ol> + +<ol start=10 type="i"><li> + + A proposal or acceptance cannot be retracted or altered.</li></ol> + +<ol start=11 type="i"><li> + + Before taking cards, the player must place his discarded cards, + face downwards, on the table, and neither look at or touch them till + the round be over.</li></ol> + +<ol start=12 type="i"><li> + + The player holding king marks one point; making three tricks, + one point; five tricks, two points.</li></ol> + +<ol start=13 type="i"><li> + + The non-dealer playing without proposing and failing to win + the point, gives two tricks to his opponent.</li></ol> + +<ol start=14 type="i"><li> + + The dealer who refuses the first proposal and fails to win the + point (three tricks), gives his opponent two points.</li></ol> + +<ol start=15 type="i"><li> + + An admitted overscore or underscore may be amended without + penalty before the cards are dealt for the following round.</li></ol> +<br> +<br> + +<a name="p120"></a><b><i>120. Euchre</i></b><br> +<br> + which is founded on Ecarté, and is the national game of the United + States, is played with a pack of cards from which the twos, threes, + fours, fives, and sixes have been withdrawn. In the Euchre pack the + cards rank as at Whist, with this exception—the knave of trumps, + called the Right Bower, and the other knave of the same colour, known + as the Left Bower take precedence over the rest of the trumps. Thus, + when hearts are trumps, the cards rank thus:—Knave of hearts, knave + of diamonds, ace, king, queen, ten, nine, eight, and seven of hearts. + When diamonds are trumps, the knave is right bower, and the knave of + hearts left bower; and in like manner the knaves of spades and clubs + become right and left bower, when the black suits are trumps.—In + Four-handed Euchre, two play against two, and the tricks taken by both + partners count for points. +<br> +<p align="right"><i><span style="color: #A82C28">Ignorance Boastful, Conceited, and Sure.</span></i></p><br> + +<a name="p121"></a><b><i>121. Rules for Euchre</i></b><br> +<br> +<ol start=1 type="i"><li> + The players cut for deal; the higher card cut dealing.</li></ol> + +<ol start=2 type="i"><li> + + The cards are dealt by twos and threes, each player having five.</li></ol> + +<ol start=3 type="i"><li> + + The eleventh card is turned up for trumps.</li></ol> + +<ol start=4 type="i"><li> + + Five points constitute game.</li></ol> + +<ol start=5 type="i"><li> + + The player winning three or four tricks marks one point; winning + five tricks, two points.</li></ol> + +<ol start=6 type="i"><li> + + When the first player considers his hand strong enough to score, + he can order it up—that is, he can oblige the dealer to discard one + of his cards and take up the trump in its stead.</li></ol> + +<ol start=7 type="i"><li> + + When the first player does not find his hand strong enough, he + may pass—" I pass;" with the view of changing the suit.</li></ol> + +<ol start=8 type="i"><li> + + In case of the first player "ordering it up," the game begins + by his playing a card, to which the dealer must follow suit or + trump, or throw away. The winner of the trick then leads: and so on + till all the five cards in each hand are played.</li></ol> + +<ol start=9 type="i"><li> + + If the player order up the trump and fail to make three tricks, + he is euchred, and his opponent marks two points.</li></ol> + +<ol start=10 type="i"><li> + + If the player, not being strong enough, passes, the dealer can + say, "I play," and take the trump into his own hand; but, as before, + if he fail to score, he is euchred.</li></ol> + +<ol start=11 type="i"><li> + + If both players pass, the first has the privilege of altering + the trump, and the dealer is compelled to play. Should the first + player fail to score, he is euchred.</li></ol> + +<ol start=12 type="i"><li> + + If he pass for the second time, the dealer can alter the trump, + with the same penalty if he fail to score.</li></ol> + +<ol start=13 type="i"><li> + + When trumps are led and you cannot follow suit, you must play + the left bower if you have it, to win the trick.</li></ol> + + <blockquote>The score is marked as in Ecarté, by each side with a two and three.</blockquote> +<br> +<br> + +<a name="p122"></a><b><i>122. Bézique</i></b><br> +<br> + This fashionable game is played with two packs of cards, from which + the twos, threes, fours, fives, and sixes, have been discarded. The + sixty-four cards of both packs, shuffled well together, are then dealt + out, eight to each player, by threes, twos, and threes; the + seventeenth turned up for trump, and the rest left, face downwards, on + the table. If the trump card be a seven, the dealer scores ten points. + An incorrect deal or an exposed card necessitates a new deal, which + passes to the other player. A trump card takes any card of another + suit. Except trumping, the higher card, whether of the same suit or + not, takes the trick—the ace ranking highest, the ten next, and then + the king, queen, knave, nine, &c When two cards of equal value are + played, the first wins.<br> +<br> +<i>Some players require the winning card to be + of the same suit as that led, unless trumped.</i> After each trick is + taken, an additional card is drawn by each player from the top of the + pack—the taker of the last trick drawing first, and so on till all + the pack is exhausted, including the trump card. Players are not + obliged to follow suit or trump until all the cards have been drawn + from the pack. Tricks are of no value, except for the aces and tens + they may contain. Tricks should not be looked at till the end of the + deal, except by mutual consent. When a player plays without drawing, + he must draw two cards next time, and his opponent scores ten. When a + player draws out of turn, his opponent scores ten, if he has not drawn + a card himself. When a player draws two cards instead of one, his + opponent may decide which card is to be returned to the pack—it + should not be placed at the top, but towards the middle of the pack. A + player discovering his opponent holding more than eight cards, while + he only holds eight, adds 100 to his score. Should both have more than + their proper number there is no penalty, but each must play without + drawing. +<br> +<p align="right"><i><span style="color: #A82C28">Be Not the First by Whom the New is Tried.</span></i></p><br> + +<a name="p123"></a><b><i>123. Mode of Playing</i></b><br> +<br> +<ol start=1 type="i"><li> + Immediately after taking a trick, and then only, a player can + make a Declaration; but he must do so before drawing another card. + Only one Declaration can be made after each trick.</li></ol> + +<ol start=2 type="i"><li> + + If, in making a declaration, a player put down a wrong card or + cards, either in addition to or in the place of any card or cards of + that declaration, he is not allowed to score until he has taken + another trick. Moreover, he must resume the cards, subject to their + being called for as "faced" cards.</li></ol> + +<ol start=3 type="i"><li> + + The seven of trumps may be exchanged for the trump card, and + for this exchange ten is scored. This exchange is made immediately + after he has taken a trick, but he may make a declaration at the + same time, the card exchanged not being used in such declaration.</li></ol> + +<ol start=4 type="i"><li> + + Whenever the seven of trumps is played, except in the last eight + tricks, the player scores ten for it, no matter whether he wins the + trick or not.</li></ol> + +<ol start=5 type="i"><li> + + When all the cards are drawn from the pack, the players take up + their eight cards. No more declarations can he made, and the play + proceeds as at Whist, the ten ranking higher than the king, and the + ace highest.</li></ol> + +<ol start=6 type="i"><li> + + In the last eight tricks the player is obliged to follow suit, + and he must win the trick if possible, either by playing a higher + card, or, if he has not a card of the same suit, by playing a trump.</li></ol> + +<ol start=7 type="i"><li> + + A player who revokes in the last eight tricks, or omits to take + when he can, forfeits the eight tricks to his opponent.</li></ol> + +<ol start=8 type="i"><li> + + The last trick is the thirty-second, for which the winner + scores ten. The game may be varied by making the last trick the + twenty-fourth—the next before the last eight tricks. It is an + unimportant point, but one that should be agreed upon before the + game is commenced.</li></ol> + +<ol start=9 type="i"><li> + + After the last eight tricks are played, each player examines his + cards, and for each ace and ten that he holds he scores ten.</li></ol> + +<ol start=10 type="i"><li> + + The non-dealer scores aces and tens first; and in case of a tie, + the player scoring the highest number of points, less the aces and + tens in the last deal, wins the game. If still a tie, the taker of + the last trick wins.</li></ol> + +<ol start=11 type="i"><li> + + All cards played in error are liable to be called for as "faced" + cards at any period of the game, except during the last eight + tricks.</li></ol> + +<ol start=12 type="i"><li> + + In counting forfeits a player may either add the points to his + own score or deduct them from the score of his opponent.</li></ol> +<br> +<br> + +<a name="p124"></a><b><i>124. Terms used in Bezique.</i></b><br> +<br> +<ol start=1 type="i"><li> + <i>A Declaration</i> is the exhibition on the table of any cards + or combination of, cards, as follows:</li></ol> + +<ol start=2 type="i"><li> + + <i>Bezique</i> is the queen of spades and knave of diamonds, for + which the holder scores 40 points. A variation provides that when + the trump is either spades or diamonds, Bezique may be queen of + clubs and knave of hearts. Bézique having been declared, may be + again used to form Double Bezique—two queens of spades and two + knaves of diamonds. All four cards must be visible on the table + together—500 points.</li></ol> + +<ol start=3 type="i"><li> + + <i>Sequence</i> is ace, ten, king, queen, and knave of + trumps—250 points.</li></ol> + +<ol start=4 type="i"><li> + + <i>Royal Marriage</i> is the king and queen of trumps—40 + points.</li></ol> + +<ol start=5 type="i"><li> + + <i>Common Marriage</i> is the king and queen of any suit, + except trumps—20 points.</li></ol> + +<ol start=6 type="i"><li> + + <i>Four aces</i> are the aces of any suits —100 points.</li></ol> + +<ol start=7 type="i"><li> + + <i>Four kings</i> are the kings of any suits—80 points.</li></ol> + +<ol start=8 type="i"><li> + + <i>Four Queens</i> are the queens of any suits—60 points.</li></ol> + +<ol start=9 type="i"><li> + + <i>Four knaves</i> are the knaves of any suits—40 points.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Nor Yet the Last to Cast the Old Aside.</span></i></p><br> + +<a name="p125"></a><b><i>125. Marriages, Sequences, &c</i></b><br> +<br> +<ol start=1 type="i"><li> + The cards forming the declarations are placed on the table to + show that they are properly scored, and the cards may thence be + played into tricks as if in your hand.</li></ol> + +<ol start=2 type="i"><li> + + Kings and queens once married cannot be re-married, but can be + used, while they remain on the table, to make up four kings, four + queens, or a sequence.</li></ol> + +<ol start=3 type="i"><li> + + The king and queen used in a sequence cannot afterwards be + declared as a royal marriage.</li></ol> + +<ol start=4 type="i"><li> + + If four knaves have been declared, the knave of diamonds may be + used again for a bézique, or to complete a sequence.</li></ol> + +<ol start=5 type="i"><li> + + If four aces have been declared, the ace of trumps may he again + used to perfect a sequence.</li></ol> + +<ol start=6 type="i"><li> + + If the queen of spades has been married, she may he again used + to form a bézique, and <i>vice versâ</i>, and again for four queens.</li></ol> + +<ol start=7 type="i"><li> + + Playing the seven of trumps—except in last eight tricks—10; + exchanging the seven of trumps for the trump card—10; the last + trick—10; each ace and ten in the tricks—at the end of each + deal—10.</li></ol> + +<ol start=8 type="i"><li> + + The game is 1,000, 2,000, or 4,000 up. Markers are sold with + the cards.</li></ol> +<br> +<br> + +<a name="p126"></a><b><i>126. Forfeits at Bezique</i></b><br> +<br> +The following are Forfeits:<br> +<br> + <table summary="bezique" border="0" cellspacing="0" cellpadding="5"> +<tr align="center" valign="middle"> + <td><b>i. </b></td> + <td>For drawing out of turn</td> + <td>10</td> +</tr> +<tr align="center" valign="middle"> + <td><b>ii. </b></td> + <td>For playing out of turn</td> + <td>10</td> +</tr> +<tr align="center" valign="middle"> + <td><b>iii. </b></td> + <td>For playing without drawing</td> + <td>10</td> +</tr> +<tr align="center" valign="middle"> + <td><b>iv. </b></td> + <td>For overdrawing</td> + <td>100</td> +</tr> +<tr align="center" valign="middle"> + <td><b>v. </b></td> + <td>For a revoke in the last eight tricks</td> + <td>all the eight tricks.</td> +</tr> +</table> +<br> + +<a name="p127"></a><b><i>127. Cautions in Bezique.</i></b><br> +<br> + In playing Bézique, it is best to keep your tens till you can make + them count; to retain your sequence cards as long as possible; to + watch your opponent's play; to declare a royal marriage previous to + declaring a sequence or double bezique; to make sure of the last trick + but one in order to prevent your opponent from declaring; to declare + as soon as you have an opportunity. +<br> +<br> + +<a name="p128"></a><b><i>128. Three-Handed Bezique</i></b><br> +<br> +<ol start=1 type="i"><li> + The above rules hold good in the case of three-handed + games—treble bézique counting 1,500. An extra pack of cards is + required for the third other player; so that, in the case of three, + the trump card is the twenty-fifth.</li></ol> + +<ol start=2 type="i"><li> + + The game is always played from left to right, the first player + on the left of the dealer commencing. Three-handed bézique is + sometimes played with two packs of cards, suppressing an eight, thus + rendering them divisible by three.</li></ol> +<br> +<br> + +<a name="p129"></a><b><i>129. Four-Handed Bezique.</i></b><br> +<br> +<ol start=1 type="i"><li> + Four-handed Bezique may be played by partners decided either by + choice or cutting. Partners sit opposite each other, one collecting + the tricks of both, and the other keeping the score, or each may + keep his own score, which is preferable.</li></ol> + +<ol start=2 type="i"><li> + + A player may make a declaration immediately after his partner + has taken a trick, and may inquire of his partner if he has anything + to declare, before drawing.</li></ol> + +<ol start=3 type="i"><li> + + Declarations must be made by each player separately, as in + two-handed bézique.</li></ol> + +<ol start=4 type="i"><li> + + The above descriptions will serve to sufficiently acquaint the + reader with the rules and modes of play adopted in this excellent + game. Bézique is said to be of Swedish origin, and to have been + introduced to English players through the medium of some Indian + officers who had learned it of a Scandinavian comrade. Variations in + the play occur in different companies. These, however, having been + indicated above, need not be more particularly noted.</li></ol> +<br> +<br> + +<a name="p130"></a><b><i>130. Napoleon</i></b><br> +<br> + This popular game is played by four, five, or six persons with a full + pack of cards, which take the same value as in Whist. The object of + the game is to make tricks, which are paid to or received from the + dealer at a fixed rate, a penny or more a trick, as previously + arranged. The deal being decided in the usual way, the pack is cut and + five cards are dealt one at a time to each player, beginning at the + left. After every round the deal passes. Each player looks at his + cards, the one to the left of the dealer being the first to declare. + When he thinks he can make two or three tricks he says, "I go two," or + "I go three." The next may perhaps think he can make four tricks; and + if the fourth believes he can do better he declares Napoleon, and + undertakes to win the whole five tricks. The players declare or pass + in the order in which they sit; and a declaration once made cannot be + recalled.<br> +<br> +The game then, proceeds. The first card played is the trump + suit; and to win the trick, a higher card than that led in each suit + must be played. The winner of the first trick leads for the second, + and so on till each of the five tricks are played out. Each player + must follow suit, but he is not bound to head the trick or to trump. + Each card as played remains face upwards on the table. Supposing the + stake to be a penny a trick, the declarer, if he win all the tricks he + declared, receives from each of his adversaries a penny for each of + the declared tricks; but if he fail to win the required number, he + pays to each of them a penny a trick. For Napoleon he receives double + stakes from each player; but failing to win the five tricks, he pays + them single stakes. The game, though simple, requires good judgment + and memory to play it well. In some companies it is varied by the + introduction of a Wellington, which is a superior call after the + Napoleon, and takes triple stakes; or a Sedan, in which the player + undertakes to lose all his tricks. This declaration takes precedence + of all the others. Each player may Pass, or decline to make a + declaration; and when all the players pass, the deal is void. + Occasionally a pool or kitty is made by each dealer paying a half + stake; or the players may purchase new cards from the pack. In either + case, the pool is taken by the winner of the first Napoleon, or + divided according to arrangement at the close of the play. The best + play in Napoleon is not to win tricks, but to co-operate in defeating + the declaring hand. +<br> +<br> + +<a name="p131"></a><b><i>131. Picquet</i></b><br> +<br> + A game for two players, once very fashionable in France and of some + repute in England; but now quite obsolete. Like Quadrille, it is + encumbered with a vast number of rules and maxims, technical terms and + calculations; all too long and tiresome for modern card-players. +<br> +<br> + +<a name="p132"></a><b><i>132. Poker, or Draw Poker</i></b><br> +<br> + a gambling game common in the United States. An elaboration of the old + English game of Brag, which, like Blind Hookey and Baccarat, is purely + one of chance, generally played by two or three sharpers opposed to + three or four greenhorns. And, for these reasons, is unworthy a place + in this volume. +<br> +<br> + +<a name="p133"></a><b><i>133. Lansquenet</i></b><br> +<br> + This is a game for a large company, much played in France, where it is + the custom to mix three, four, or more packs of cards together. In + England it is played with one pack, after the following plan:—The + dealer, who has rather an advantage, begins by shuffling the cards, + and having them cut by any of the party. He then deals two cards on + his left hand, turning them up; then one for himself, and a fourth, + which he places in the middle of the table for the company, called the + <i>rejouissance</i>. Upon this card any or all of the company, except + the dealer, may stake their counter or money, either a limited or + unlimited sum, as may be agreed on, which the dealer is obliged to + answer, by staking a sum equal to the whole put upon it by different + players. He continues dealing, and turning the cards upwards, one by + one, till two of a sort appear: for instance, two aces, two deuces, + &c, which, in order to separate, and that no person may mistake for + single cards, he places on each side of his own card; and as often as + two, three, or the fourth card of a sort comes up, he always places + them, as before, on each side of his own. + +Any single card the company + have a right to take and put their money upon, unless the dealer's own + card happens to be double, which often occurs by this card being the + same as one of the two cards which the dealer first of all dealt out + on his left-hand. Thus he continues dealing till he brings either + their cards, or his own. As long as his own card remains undrawn he + wins; and whichever card comes up first, loses. If he draw or deal out + the two cards on his left, which are called the hand-cards, before his + own, he is entitled to deal again; the advantage of which is no other + than being exempted from losing when he draws a similar card to his + own, immediately after he has turned up one for himself. This game is + often played more simply without the <i>rejouissance</i> card, giving + every person round the table a card to put his money on. Sometimes it + is played by dealing only two cards, one for the dealer, and another + for the company. —Generally Lansquenet is played with counters + instead of money. With counters at (say) a penny a dozen, it is a + lively and amusing game. +<br> +<p align="right"><i><span style="color: #A82C28">A Lady in America Made a Quilt in 55,555 Pieces.</span></i></p><br> + +<a name="p134"></a><b><i>134. Quinze or Fifteen</i></b><br> +<br> + is played by two persons. The cards are shuffled by both players, and + when they have cut for deal (which falls to the lot of him who cuts + the lowest), the dealer has the liberty to shuffle them again. When + this is done, the adversary cuts them; after which, the dealer gives + one card to his opponent, and one to himself. Should the dealer's + adversary not approve of his card, he is entitled to have as many + cards given to him, one after the other, as will make fifteen, or come + nearest to that number; which are usually given from the top of the, + pack: for example—if he should have a deuce, and draw a five, which + amounts to seven, he must continue going on, in expectation of coming + nearer to fifteen. If he draw an eight, which will make just fifteen, + he, as being eldest hand, is sure of winning the game. But if he + overdraw himself, and make more than fifteen, he loses, unless the + dealer should happen to do the same; which circumstance constitutes a + drawn game; and the stakes are consequently doubled. In this manner + they persevere, until one of them has won the game, by standing and + being nearest to fifteen. At the end of each game the cards are packed + and shuffled, and the players again cut for deal. The advantage is + invariably or the side of the elder hand. +<br> +<br> + +<a name="p135"></a><b><i>135. Solitaire</i></b><br> +<br> + This is a game for one person, played on a board pierced with + thirty-seven holes, in each one of which is placed a marble or peg. + The art or motive of the game is to remove one marble and then to + shift the rest about, so as to bring the last marble to the hole + whence the first was removed. One marble or man takes any other over + which it can leap into a vacant hole beyond; or any number of men in + succession, so long as there is a hole into which it can go. An + example of a game played will better explain the method, than any + amount of verbal instruction.<br> +<br> + Remove the marble from the centre hole; then bring the marble from 1 + in the upper limb of the diagram, to the centre, jumping over and + taking the piece between. By following the direction of the figures, + it will be found that the last place arrived at will be the centre + from which you started. With practice and patience the Solitaire + player will be able to start from and return to any hole on the board.<br> +<br> +<img src="images/EI7.gif" align="middle" width="330" height="321" border="1" alt="solitaire diagram"><br> +<br> + Many variations of the game will suggest themselves as you proceed; + but the above will suffice to show the plan and system of Solitaire. + +<br> +<br> + +<a name="p136"></a><b><i>136. Backgammon</i></b><br> +<br> + A game of mingled chance and skill, played on a board marked with + points, and generally to be found inside the box draughtboard. The + board has twenty-four points, coloured alternately red and blue; the + implements of play are fifteen draught-men on each side, and the + movements of the men are determined by the throw of two dice; each + player being provided with a dice box and dies. It is an elaborate + game to explain on paper, and would occupy too much space to be given + in detail in this work. Those, however, who desire to be fully + informed as to its various intricacies, may consult "Bohn's Handbook + of Games," or the cheaper and more concise treatise by Captain Crawley. +<br> +<br> + +<a name="p137"></a><b><i>137. Dominoes</i></b><br> +<br> + This game is played by two or four persons, with twenty-eight pieces + of oblong ivory, plain at the back, but on the face divided by a black + line in the middle, and indented with spots, from one to a double-six, + which pieces are a double-blank, ace-black, double-ace, deuce-blank, + deuce-ace, double-deuce, trois-blank, trois-ace, trois-deuce, + double-trois, four-blank, four-ace, four-deuce, four-trois, + double-four, five-blank, five-ace, five-deuce, five-trois, five-four, + double-five, six-blank, six-ace, six-deuce, six-trois, six-four, + six-five, and double-six. Sometimes a double set is played with, of + which double-nine is the highest. +<br> +<br> + +<a name="p138"></a><b><i>138. Method of Play</i></b><br> +<br> + At the commencement of the game the dominoes are well mixed together, + with their faces upon the table. Each player draws one, and if four + play, those who choose the two highest are partners against these who + take the two lowest. Drawing the latter also serves to determine who + is to lay down the first piece—a great advantage. Afterwards each + player takes seven pieces at random. The eldest hand having laid down + one, the next must pair him at either end of the piece he may choose, + according to the number of pips, or the blank in the compartment of + the piece; but whenever any one cannot match the part, either of the + domino last put down, or of that unpaired at the other end of the row, + then he says, "<i>Go</i>;" and the next is at liberty to play. Thus + they play alternately, either until one party has played all his + pieces, and thereby won the game, or till the game be <i>blocked</i>; + that is, when neither party can play, by matching the pieces where + unpaired at either end; then that player wins who has the smallest + number of pips on the pieces remaining in his hand. It is to the + advantage of every player to dispossess himself as early as possible + of the heavy pieces, such as a double-six, five, four, &c Sometimes, + when two persons play, they take each only three or five pieces, and + agree to <i>play</i> or <i>draw</i>, i.e., when one cannot come in, or + pair the pieces upon the board at the end unmatched, he draws from the + pieces in stock till he finds one to suit. There are various other + ways of playing dominoes, but they are all dependent on the matching + of the pips. +<br> +<br> + +<a name="p139"></a><b><i>139. Quadrilles</i></b><br> +<br> +<i><b> The First Set:</b></i><br> +<br> +<table summary="quadrille" width="100%" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th width="15%">Figure</th> + <th width="15%">Name</th> + <th width="55%">Actions</th> + <th width="15%">Repeat</th> +</tr> +<tr align="left" valign="top"> + <td><i>First Figure</i></td> + <td><i>Le Pantalon</i></td> + <td>Right and left. Balancez to partners; + turn partners. Ladies' chain. Half promenade; half right and left.</td> + <td>four times</td> +</tr> +<tr align="left" valign="top"> + <td><i>Second Figure</i></td> + <td><i>L'Été</i></td> + <td>Leading lady and opposite gentleman advance + and retire; chassez to right and left; cross over to each other's + places; chassez to right and left. Balancez and turn partners.</td> + <td>four times</td> +</tr> +<tr align="left" valign="top"> + <td><i>or</i></td> + <td><i>Double L'Été</i></td> + <td>Both couples advance and retire at the same + time; cross over; advance and retire again; cross to places. + Balancez and turn partners.</td> + <td>four times</td> +</tr> +<tr align="left" valign="top"> + <td><i>Third Figure</i></td> + <td><i>La Poule</i></td> + <td>Leading lady and opposite gentleman cross + over, giving right hands; recross, giving left hands, and fall in a + line. Set four in a line; half promenade. Advance two, and retire + (twice). Advance four, and retire; half right and left.</td> + <td>four times</td> +</tr> +<tr align="left" valign="top"> + <td><i>Fourth Figure</i></td> + <td><i>Trenise</i></td> + <td>The first couple advance and retire + twice, the lady remaining on the opposite side; the two ladies go + round the first gentleman, who advances up the centre; balancez and + turn hands.</td> + <td>four times</td> +</tr> +<tr align="left" valign="top"> + <td><i>Fifth Figure</i></td> + <td><i>La Pastorale</i></td> + <td><a name="frp139f1">The</a> leading couple advance twice, + leaving the lady opposite the second time. The three advance and + retire twice. The leading gentleman advance and set. Hands four half + round; half right and left<a href="#p139f1"><sup>1</sup></a>.</td> + <td>four times</td> +</tr> +<tr align="left" valign="top"> + <td><i>Sixth Figure</i></td> + <td><i>Galop Finale</i></td> + <td>Top and bottom couples galopade quite + round each other. Advance and retire; four advance again, and change + the gentlemen. Ladies' chain. Advance and retire four, and regain + your partners in your places. The fourth time all galopade for an + unlimited period.</td> + <td>four times</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td><i>or</i></td> + <td>All galopade or promenade, eight bars. Advance four <i>en + galopade oblique</i>, and retire, then half promenade, eight bars. + Advance four, retire, and return to places with the half promenade, + eight bars. Ladies' chain, eight bars. Repeated by the side couples, + then by the top and bottom, and lastly by the side couples, + finishing with grand promenade.</td> + <td></td> +</tr> +</table><br> +<br> +In different companies the Quadrille varies slightly. For instance, + in the last figure, sometimes called Flirtation, the four couples + set in a circle, the gentlemen turn their partners, the ladies + advance to the centre and retire, the gentlemen advance and retire; + the gentlemen turn the ladies to the left and promenade: the whole + figure being repeated four times.<br> +<br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p139f1"><span style="color: #FF0000;">Footnote 1:</span></a> This or the Trenise must be omitted.<br> +<a href="#frp139f1">return to footnote mark</a><br> +<br> +<br> + +<a name="p140"></a><b><i>140. Lancers</i></b><br> +<br> +<ol start=1 type="i"><li> + <i>La Rose</i>.—First gentleman and opposite lady advance and + set—turn with both hands, retiring to places—return, leading + outside—set and turn at corners.</li></ol> + +<ol start=2 type="i"><li> + + <i>La Lodoiska</i>.—First couple advance twice, leaving the + lady in the centre—set in the centre—turn to places—all advance + in two lines—all turn partners.</li></ol> + +<ol start=3 type="i"><li> + + <i>La Dorset</i>.—First lady advance and stop, then the + opposite gentleman—both retire, turning round—ladies' hands across + half round, and turn the opposite gentlemen with left hands—repeat + back to places, and turn partners with left hands.</li></ol> + +<ol start=4 type="i"><li> + + <i>L'Étoile</i>.—First couple set to couple at right—set to + couple at left—change places with partners, and set, and pirouette + to places—right and left with opposite couple,</li></ol> + +<ol start=5 type="i"><li> + + <i>Les Lanciers</i>.—The grand chain. The first couple advance + and turn facing the top; then the couple at right advance behind the + top couple; then the couple at left and the opposite couple do the + same, forming two lines. All change places with partners and back + again. The ladies turn in a line on the right, the gentlemen in a + line on the left. Each couple meet up the centre. Set in two lines, + the ladies in one line, the gentlemen in the other. Turn partners to + places. Finish with the grand chain.</li></ol> +<br> +<br> + +<a name="p141"></a><b><i>141. The Caledonians</i></b><br> +<br> + <table summary="caledonians" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th width="15%">Figure</th> + <th width="70%">Actions</th> + <th width="15%">Repeat</th> +</tr> +<tr align="left" valign="top"> + <td><i>First Figure</i></td> + <td>The first and opposite couples hands across round + the centre and back to places—set and turn partners. Ladies' chain. + Half promenade—half right and left.</td> + <td>by the side couples</td> +</tr> +<tr align="left" valign="top"> + <td><i>Second Figure</i></td> + <td>The first gentleman advance and retire twice. All + set at corners, each lady passing into the next lady's place on the + right. Promenade by all.</td> + <td>by the other couples</td> +</tr> +<tr align="left" valign="top"> + <td><i>Third Figure</i></td> + <td>The first lady and opposite gentleman advance and + retire, bending to each other. First lady and opposite gentleman + pass round each other to places. First couple cross over, having + hold of hands, while the opposite couple cross on the outside of + them—the same reversed. All set at corners, turn, and resume + partners. All advance and retire twice, in a circle with hands + joined—turn partners.</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td><i>Fourth Figure</i></td> + <td>The first lady and opposite gentleman advance and + stop; then their partners advance; turn partners to places. The four + ladies move to right, each taking the next lady's place, and + stop—the four gentlemen move to left, each taking the next + gentleman's place, and stop—the ladies repeat the same to the + right—then the gentlemen to the left. All join hands and promenade + round to places, and turn partners.</td> + <td>by the other couples</td> +</tr> +<tr align="left" valign="top"> + <td><i>Fifth Figure</i></td> + <td>The first couple promenade or waltz round inside + the figure. The four ladies advance, join hands round, and + retire—then the gentlemen perform the same—all set and turn + partners. Chain figure of eight half round, and set. All promenade + to places and turn partners. All change sides, join right hands at + corners, and set—back again to places. Finish with grand + promenade.</td> + <td></td> +</tr> +</table><br> +<br> + These three are the most admired of the quadrilles: the First Set + invariably takes precedence of every other dance. +<br> +<p align="right"><i><span style="color: #A82C28">Coffee was First Brought to England in 1641.</span></i></p><br> + +<a name="p142"></a><b><i>142. Spanish Dance</i></b><br> +<br> + Danced in a circle or a line by sixteen or twenty couples. The couples + stand as for a Country Dance, except that the first gentleman must + stand on the ladies' side, and the first lady on the gentlemen's side. + First gentleman and second lady balancez to each other, while first + lady and second gentleman do the same, and change places. First + gentleman and partner balancez, while second gentleman and partner do + the same, and change places. First gentleman and second lady balancez, + while first lady and second gentleman do the same, and change places. + First gentleman and second lady balancez to partners, and change + places with them. All four join hands in the centre, and then change + places, in the same order as the foregoing figure, four times. All + four poussette, leaving the second lady and gentleman at the top, the + same as in a Country Dance. The first lady and gentleman then go + through the same figure with the third lady and gentleman, and so + proceed to the end of the dance. This figure is sometimes danced in + eight bars time, which not only hurries and inconveniences the + dancers, but also ill accords with the music. +<br> +<br> + +<a name="p143"></a><b><i>143. Waltz Cotillon.</i></b><br> +<br> + Places the same as quadrille. First couple waltz round inside; first + and second ladies advance twice and cross over, turning twice; first + and second gentlemen do the same; third and fourth couples the same; + first and second couples waltz to places, third and fourth do the + same; all waltz to partners, and turn half round with both hands, + meeting the next lady; perform this figure until in four places; form + two side lines, all advance twice and cross over, turning twice; the + same, returning; all waltz round; the whole repeated four times. +<br> +<br> + +<a name="p144"></a><b><i>144. La Galopade </i></b><br> +<br> + is an extremely graceful and spirited dance, in a continual chassez. + An unlimited number may join; it is danced in couples, as waltzing. +<br> +<br> + +<a name="p145"></a><b><i>145. The Galopade Quadrilles.</i></b><br> +<br> +<table summary="galopede" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>1st.</b></td> + <td>Galopade.</td> +</tr> +<tr align="left" valign="top"> + <td><b>2nd. </b></td> + <td>Right and left, sides the same.</td> +</tr> +<tr align="left" valign="top"> + <td><b>3rd.</b></td> + <td>Set and turn, hands all eight.</td> +</tr> +<tr align="left" valign="top"> + <td><b>4th.</b></td> + <td>Galopade.</td> +</tr> +<tr align="left" valign="top"> + <td><b>5th.</b></td> + <td>Ladies' chain, sides the same.</td> +</tr> +<tr align="left" valign="top"> + <td><b>6th.</b></td> + <td>Set and turn partners all eight.</td> +</tr> +<tr align="left" valign="top"> + <td><b>7th.</b></td> + <td>Galopade. </td> +</tr> +<tr align="left" valign="top"> + <td><b>8th.</b></td> + <td>Tirois, sides the same.</td> +</tr> +<tr align="left" valign="top"> + <td><b>9th.</b></td> + <td>Set and turn partners all eight.</td> +</tr> +<tr align="left" valign="top"> + <td><b>10th.</b></td> + <td>Galopade.</td> +</tr> +<tr align="left" valign="top"> + <td><b>11th</b></td> + <td>Top lady and bottom gentleman advance and retire, the other six do the same.</td> +</tr> +<tr align="left" valign="top"> + <td><b>12th.</b></td> + <td>Set and turn partners all eight.</td> +</tr> +<tr align="left" valign="top"> + <td><b>13th.</b></td> + <td>Galopade.</td> +</tr> +<tr align="left" valign="top"> + <td><b>14th.</b></td> + <td>Four ladies advance and retire, gentlemen the same.</td> +</tr> +<tr align="left" valign="top"> + <td><b>15th.</b></td> + <td>Double ladies' chain.</td> +</tr> +<tr align="left" valign="top"> + <td><b>16th.</b></td> + <td>Set and turn partners all eight.</td> +</tr> +<tr align="left" valign="top"> + <td><b>17th.</b></td> + <td>Galopade.</td> +</tr> +<tr align="left" valign="top"> + <td><b>18th.</b></td> + <td>Poussette, sides the same.</td> +</tr> +<tr align="left" valign="top"> + <td><b>19th.</b></td> + <td>Set and turn.</td> +</tr> +<tr align="left" valign="top"> + <td><b>20th.</b></td> + <td>Galopade waltz.</td> +</tr> +</table> +<br> +<br> + +<a name="p146"></a><b><i>146. The Mazurka. </i></b><br> +<br> + This dance is of Polish origin—first introduced into England by the + Duke of Devonshire, on his return from Russia. It consists of twelve + movements; and the first eight bars are played (as in quadrilles) + before the first movement commences. +<br> +<br> + +<a name="p147"></a><b><i>147. The Redowa Waltz </i></b><br> +<br> +is composed of: three parts, distinct from each other. 1st, The + Pursuit. 2nd, The waltz called Redowa. 3rd, The waltz a Deux Temps, + executed to a peculiar measure, and which, by a change of the rhythm, + assumes a new character. The middle of the floor must he reserved for + the dancers who execute the promenade, called the pursuit, while those + who dance the waltz turn in a circle about the room. The position of + the gentleman is the same as for the waltz. The gentleman sets out + with the left foot, and the lady with the right. In the pursuit the + position is different, the gentleman and his partner face, and take + each other by the hand. They advance or fall back at pleasure, and + balance in advance and backwards. To advance, the step of the pursuit + is made by a glissade forward, without springing, <i>coupé</i> with + the hind foot, and <i>jeté</i> on it. You recommence with the other + foot, and so on throughout. The retiring step is made by a sliding + step of the foot backwards, without spring, <i>jeté</i> with the front + foot, and <i>coupé</i> with the one behind. It is necessary to advance + well upon the sliding step, and to spring lightly in the two others, + <i>sur place</i>, balancing equally in the <i>pas de poursuite</i>, + which is executed alternately by the left in advance, and the right + backwards. The lady should follow all the movements of her partner, + falling back when he advances, and advancing when he falls back. Bring + the shoulders a little forward at each sliding step, for they should + always follow the movement of the leg as it advances or retreats; but + this should not be too marked. When the gentleman is about to waltz, + he should take the lady's waist, as in the ordinary waltz. The step of + the Redowa, in turning, may be thus described. For the + gentleman—<i>jete</i> of the left foot, passing before the lady. + <i>Glissade</i> of the right foot behind to the fourth position + aside—the left foot is brought to the third position behind—then the + <i>pas de basque</i> is executed by the right foot, bringing it + forward, and you recommence with the left. The <i>pas de basque</i> + should be made in three very equal beats, as in the Mazurka. The lady + performs the same steps as the gentleman, beginning by the <i>pas de + basque</i> with the right foot. To waltz à deux temps to the measure + of the Redowa, we should make each step upon each beat of the bar, and + find ourselves at every two bars, the gentleman with his left foot + forwards, and the lady with her right, that is to say, we should make + one whole and one half step to every bar. The music is rather slower + than for the ordinary waltz. +<br> +<p align="right"><i><span style="color: #A82C28">Phosphorus was Discovered in 1677.</span></i></p><br> + +<a name="p148"></a><b><i>148. Valse Cellarius</i></b><br> +<br> + The gentleman takes the lady's left hand with his right, moving one + bar to the left by <i>glissade</i>, and two hops on his left foot, + while the lady does the same to the right, on her right foot; at the + second bar they repeat the same with the other foot—this is repeated + for sixteen bars; they then waltz sixteen bars, <i>glissade</i> and + two hops, taking care to occupy the time of two bars to get quite + round. The gentleman now takes both hands of the lady, and makes the + grand square—moving three bars to his left—at the fourth bar making + two beats while turning the angle; his right foot is now moved forward + to the other angle three bars—at the fourth, beat again while turning + the angle; the same repeated for sixteen bars—the lady having her + right foot forward when the gentleman has his left toot forward; the + waltz is again repeated; after which several other steps are + introduced, but which must needs be seen to be understood. +<br> +<br> + +<a name="p149"></a><b><i>149. Circular Waltz.</i></b><br> +<br> + The dancers form a circle, then promenade during the introduction—all + waltz sixteen bars—set, holding partner's right hand, and turn—waltz + thirty-two bars—rest, and turn partners slowly—face partner and + chassez to the right and left—pirouette lady twice with the right + hand, all waltz sixteen bars—set and turn—all form a circle, still + retaining the lady by the right hand, and move round to the left, + sixteen bars—waltz for finale. +<br> +<br> + +<a name="p150"></a><b><i>150. Polka Waltzes</i></b><br> +<br> + The couples take hold of hands as in the usual waltz.<br> +<br> +<i>First Waltz.</i> + The gentleman hops the left foot well forward, then hack; and + <i>glissades</i> half round. He then hops the right foot forward and + back, and <i>glissades</i> the other half round. The lady performs the + same steps, beginning with the right foot.<br> +<br> +<i>Second.</i> The + gentleman, hopping, strikes the left heel three times against the + right heel, and then jumps half round on the left foot; he then + strikes the right heel three times against the left, and jumps on the + right foot, completing the circle. The lady does the same steps with + reverse feet.<br> +<br> +<i>Third.</i> The gentleman raises up the left foot, + steps it lightly on the ground forward, then strikes the right heel + smartly twice, and <i>glissades</i> half round. The same is then done + with the other foot. The lady begins with the right foot. +<br> +<br> + +<a name="p151"></a><b><i>151. Valse a Deux Temps.</i></b><br> +<br> + This waltz contains, like the common waltz, three times, but + differently divided. The first time consists of a gliding step; the + second a chassez, including two times in one. A chassez is performed + by bringing one leg near the other, then moving it forward, backward, + right, left, and round. The gentleman begins by sliding to the left + with his left foot, then performing a chassez towards the left with + his right foot without turning at all during the first two times. He + then slides backwards with his right leg, turning half round; after + which he puts his left leg behind, to perform a chassez forward, + turning then half round for the second time. The lady waltzes in the + same manner, except that the first time she slides to the right with + the right foot, and also performs the chassez on the right, and + continues the same as the gentleman, except that she slides backwards + with her right foot when the gentleman slides with his left foot to + the left; and when the gentleman slides with his right foot backwards, + she slides with the left foot to the left. To perform this waltz + gracefully, care must be taken to avoid jumping, but merely to slide, + and keep the knees slightly bent. +<br> +<p align="right"><i><span style="color: #A82C28">Average Weight of Man's Brain, 3-1/2lbs, Woman's 2lbs. 11oz.</span></i></p><br> + +<a name="p152"></a><b><i>152. Circassian Circle</i></b><br> +<br> + The company is arranged in couples round the room—the ladies being + placed on the right of the gentlemen,—after which, the first and + second couples lead off the dance.<br> +<br> +<i>Figure.</i> Eight and left, set + and turn partners—ladies' chain, waltz.<br> +<br> +At the conclusion, the first + couple with fourth, and the second with the third couple, recommence + the figure,—and so on until they go completely round the circle, when + the dance is concluded. +<br> +<br> + +<a name="p153"></a><b><i>153. Polka</i></b><br> +<br> +In the polka there an but two principal steps, all others belong to + fancy dances, and much mischief and inconvenience is likely to arise + from their improper introduction into the ball-room.<br> +<br> +<table summary="polka" cellspacing="2" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>First step.</i></td> + <td>The gentleman raises the left foot slightly + behind the right, the right foot is then hopped with, and the left + brought forward with a glissade. The lady commences with the right, + jumps on the left, and glissades with the right. The gentleman + during his step has hold of the lady's left hand with his right.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Second step.</i> </td> + <td>The gentleman lightly hops the left foot forward + on the heel, then hops on the toe, bringing the left foot slightly + behind the right. He then glissades with the left foot forward; the + same is then done, commencing with the right foot. The lady dances + the same step, only beginning with the right foot.</td> +</tr> +</table><br> +<br> + There are a variety of other steps of a fancy character, but they can + only be understood with the aid of a master, and even when well + studied, must be introduced with care. The polka should be danced with + grace and elegance, eschewing all <i>outré</i> and ungainly steps and + gestures, taking care that the leg is not lifted too high, and that + the dance is not commenced in too abrupt a manner. Any number of + couples may stand up, and it is the privilege of the gentleman to form + what figure he pleases, and vary it as often as his fancy and taste + may dictate.<br> +<br> +<table summary="polka 2" cellspacing="2" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>First Figure.</i></td> + <td> Four or eight bars are devoted to setting + forwards and backwards, turning from and towards your partner, + making a slight hop at the commencement of each set, and holding + your partner's left hand; you then perform the same step (forwards) + all round the room.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Second Figure.</i></td> + <td> The gentleman faces his partner, and does the + same step backwards all round the room, the lady following with the + opposite foot, and doing the step forwards.</td> +</tr> +<tr align="left" valign="top"> + <td> <i>Third Figure.</i></td> + <td>The same as the second figure, only reversed, + the lady stepping backwards, and the gentleman forwards, always + going the same way round the room.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Fourth Figure.</i></td> + <td> The same step as figures two and three, but + turning as in a waltz.</td> +</tr> +</table> + <br> +<p align="right"><i><span style="color: #A82C28">Man's Heart Beats 92,160 Times in a Day.</span></i></p><br> + +<a name="p154"></a><b><i>154. The Gorlitza </i></b><br> +<br> + is similar to the polka, the figures being waltzed through. +<br> +<br> + +<a name="p155"></a><b><i>155. The Schottische</i></b><br> +<br> + The gentleman holds the lady precisely as in the polka. Beginning with + the left foot, he slides it forward, then brings up the right foot to + the place of the left, slides the left foot forward, and springs or + hops on this foot. This movement is repeated to the right. He begins + with the right foot, slides it forward, brings up the left foot to the + place of the right foot, slides the right foot forward again, and hops + upon it. The gentleman springs twice on the left foot, turning half + round; twice on the right foot; twice <i>encore</i> on the left foot, + turning half round; and again twice on the right foot, turning half + round. Beginning again, he proceeds as before. The lady begins with + the right foot, and her step is the same in principle as the + gentleman's. Vary, by a <i>reverse turn</i>; or by going in a straight + line round the room. Double, if you like, each part, by giving four + bars to the first part, and four bars to the second part. The + <i>time</i> may be stated as precisely the same as in the polka; but + let it not be forgotten that <i>La Schottische</i> ought to be danced + <i>much slower</i>. +<br> +<br> + +<a name="p156"></a><b><i>156. Country Dances. Sir Roger de Coverley</i></b><br> +<br> + First lady and bottom gentleman advance to centre, salute, and retire; + first gentleman and bottom lady, same. First lady and bottom + gentleman advance to centre, turn, and retire; first gentleman and + bottom lady the same. Ladies promenade, turning off to the right down + the room, and back to places, while gentlemen do the same, turning to + the left; top couple remain at bottom; repeat to the end of dance. +<br> +<br> + +<a name="p157"></a><b><i>157. La Polka Country Dances.</i></b><br> +<br> +All form two lines, ladies on the right, gentlemen on the left.<br> +<br> +<table summary="polka country" cellspacing="2" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>Figure</i></td> + <td> Top lady and second gentleman heel and toe (polka + step) across to each other's place—second lady and top gentleman + the same. Top lady and second gentleman retire back to + places—second lady and top gentleman the same. Two couples polka + step down the middle and back again—two first couples polka waltz. + First couple repeat with the third couple, then with fourth, and so + on to the end of dance.</td> +</tr> +</table> +<br> +<br> + +<a name="p158"></a><b><i>158. The Highland Reel</i></b><br> +<br> + This dance is performed by the company arranged in parties of three, + along the room in the following manner: a lady between two gentlemen, + in double rows. All advance and retire—each lady then performs the + reel with the gentleman on her right hand, and retires with the + opposite gentleman to places—hands three round and back again—all + six advance and retire— then lead through to the next trio, and + continue the figure to the end of the room. Adopt the Highland step, + and music of three-four time. +<br> +<br> + +<a name="p159"></a><b><i>159. Terms used to Describe the Movements of Dances.</i></b><br> +<br> +<table summary="dance terms" cellspacing="2" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>Balancez</i></td> + <td>Set to partners.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Chaine Anglaise</i></td> + <td>The top and bottom couples right and left.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Chaine Anglaise double</i></td> + <td>The right and left double.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Chaine des Dames</i></td> + <td>The ladies' chain.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Chaine des Dames double</i></td> + <td>The ladies' chain double, which is performed by all the ladies commencing at the same time.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Chassez</i></td> + <td>Move to the right and left.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Chassez croisez</i></td> + <td>Gentlemen change places with partners, and back again.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Demie Chaine Anglaise</i></td> + <td>The four opposite persons half right and left.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Demie Promenade</i></td> + <td>All eight half promenade.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Dos-à-dos</i></td> + <td>The two opposite persons pass round each other.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Demie Moulinet</i></td> + <td>The ladies all advance to the centre, giving hands, and return to places.</td> +</tr> +<tr align="left" valign="top"> + <td><i>La Grande Chaine</i></td> + <td>All eight chassez quite round, giving alternately right and left hands to partners, beginning with the right.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Le Grand Rond</i></td> + <td>All join hands and advance and retire twice.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Pas d'Allemande</i></td> + <td>The gentlemen turn the partners under their arms.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Traversez</i></td> + <td>The two opposite persons change places.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Vis-à-vis</i></td> + <td>The opposite partner.</td> +</tr> +</table> +<br> +<p align="right"><i><span style="color: #A82C28">The Human Body has 240 Bones.</span></i></p><br> + +<a name="p160"></a><b><i>160. Scandal—Live it down.</i></b><br> +<br> +<blockquote>Should envious tongues some malice frame,<br> +To soil and tarnish your good name,<br> + Live it down!<br><br> + +Grow not disheartened; 'tis the lot<br> +Of all men, whether good or not:<br> + Live it down!<br><br> + +Him not in answer, but be calm;<br> +For silence yields a rapid balm:<br> + Live it down!<br><br> + +Go not among your friends and say,<br> +Evil hath fallen on my way:<br> + Live it down!<br><br> + +Far better thus yourself alone<br> +To suffer, than with friends bemoan<br> +The trouble that is all your own:<br> + Live it down!<br><br> + +What though men <i>evil</i> call your <i>good!</i><br> +So <b>Christ</b> Himself, misunderstood,<br> +Was nailed unto a cross of wood!<br> +And now shall you for lesser pain,<br> +Your inmost soul for ever stain,<br> +By rendering evil back again?<br> + Live it down!</blockquote> +<br> +<br> + +<a name="p161"></a><b><i>161. Errors in Speaking</i></b><br> +<br> + There are several kinds of errors in speaking. The most objectionable + of them are those in which words are employed that are unsuitable to + convey the meaning intended. Thus, a person wishing to express his + intention of going to a given place, says, "I <i>propose</i> going," + when, in fact, he <i>purposes</i> going. The following affords an + amusing illustration of this class of error:—A venerable matron was + speaking of her son, who, she said, was quite stage-struck. "In fact," + remarked the old lady, "he is going to a <i>premature</i> performance + this evening!" Considering that most <i>amateur</i> performances are + <i>premature</i>, it cannot be said that this word was altogether + misapplied; though, evidently, the maternal intention was to convey + quite another meaning. +<br> +<br> + +<a name="p162"></a><b><i>162. Other Errors </i></b><br> +<br> + arise from the substitution of sounds similar to the words which + should be employed; that is, spurious words instead of genuine ones. + Thus, some people say "renumerative," when they mean "remunerative." A + nurse, recommending her mistress to have a <i>perambulator</i> for her + child, advised her to purchase a <i>preamputator!</i> +<br> +<br> + +<a name="p163"></a><b><i>163. Other Errors (2)</i></b><br> +<br> + are occasioned by imperfect knowledge of the English grammar: thus, + many people say, "Between you and I," instead of "Between you and + <i>me</i>." And there are numerous other departures from the rules of + grammar, which will be pointed out hereafter. + +<br> +<br> + +<a name="p164"></a><b><i>164. By the Misuse of the Adjective:</i></b><br> +<br> + "What <i>beautiful</i> butter!" "What a <i>nice</i> landscape! "They + should say, "What a <i>beautiful</i> landscape!" "What <i>nice</i> + butter!" Again, errors are frequently occasioned by the following + causes: +<br> +<br> + +<a name="p165"></a><b><i>165. By the Mispronunciation of Words. </i></b><br> +<br> + Many persons say <i>pro</i>noun<i>ciation</i> instead of + <i>pronunciation</i>; others say pro-nun'-she-a-shun, instead of + pro-nun-ce-a-shun. +<br> +<br> + +<a name="p166"></a><b><i>166. By the Misdivision of Words and syllables. </i></b><br> +<br> + This defect makes the words <i>an ambassador</i> sound like <i>a + nam-bassador</i>, or <i>an adder</i> like <i>a nadder</i>. +<br> +<br> + +<a name="p167"></a><b><i>167. By Imperfect Enunciation, </i></b><br> +<br> + as when a person says <i>hebben</i> for <i>heaven</i>, <i>ebber</i> + for <i>ever</i>, <i>jocholate</i> for <i>chocolate</i>, &c + +<br> +<br> + +<a name="p168"></a><b><i>168. By the Use of Provincialisms</i></b><br> +<br> + or words retained from various dialects, of which we give the + following examples: +<br> +<br> + +<a name="p169"></a><b><i>169. Cambridgeshire, Cheshire, Suffolk, &c</i></b><br> +<br> + Foyne, twoyne, for <i>fine</i>, <i>twine</i>; ineet for <i>night</i>; + a-mon for <i>man</i>; poo for <i>pull</i>. +<br> +<br> + +<a name="p170"></a><b><i>170. Cumberland, Scotland, &c</i></b><br> +<br> + Cuil, bluid, for <i>cool</i>, <i>blood</i>; spwort, seworn, whoam, for + <i>sport</i>, <i>scorn</i>, <i>home</i>; a-theere for <i>there</i>; + e-reed, seeven, for <i>red</i>, <i>seven</i>; bleedin' for + <i>bleeding</i>; hawf for <i>half</i>; saumon for <i>salmon</i>. +<br> +<br> + +<a name="p171"></a><b><i>171. Devonshire, Cornwall, &c</i></b><br> +<br> + F-vind for <i>find</i>; fet for <i>fetch</i>; wid for <i>with</i>; zee + for <i>see</i>; tudder for <i>the other</i>; drash, droo, for + <i>thrash</i>, and <i>through</i>; gewse for <i>goose</i>, &c +<br> +<br> + +<a name="p172"></a><b><i>172. Essex, London, &c</i></b><br> +<br> + V-wiew for <i>view;</i> vent for <i>went;</i> vite for <i>white;</i> + ven for <i>when;</i> vot for <i>what</i>. Londoners are also prone to + say Toosday for <i>Tuesday;</i> noomerous for <i>numerous</i>; + noospaper for <i>newspaper</i>, &c +<br> +<p align="right"><i><span style="color: #A82C28">The Musical Scale was Invented in 1022.</span></i></p><br> + +<a name="p173"></a><b><i>173. Hereford, &c</i></b><br> +<br> + Clom for <i>climb;</i> hove for <i>heave;</i> puck for <i>pick;</i> + rep for <i>reap;</i> sled for <i>sledge</i>. +<br> +<br> + +<a name="p174"></a><b><i>174. Leicestershire, Lincolnshire, Lancashire, &c</i></b><br> +<br> + Housen for <i>houses;</i> a-ioyne for <i>lane;</i> mon for <i>man;</i> + thik for <i>this;</i> brig for <i>bridge;</i> thack, pick, for + <i>thatch, pitch</i>. +<br> +<br> + +<a name="p175"></a><b><i>175. Yorkshire, &c</i></b><br> +<br> + Foyt for <i>foot;</i> foight for <i>fight;</i> o-noite, foil, coil, + hoil, for <i>note, foal, coal, hole;</i> loyne for <i>lane;</i> + o-nooin, gooise, fooil, tooil, for <i>noon, goose, fool, tool;</i> + spwort, scworn, whoam, for <i>sport, scorn, home;</i> g-yet for + <i>gate</i>. +<br> +<br> + +<a name="p176"></a><b><i>176. Examples of Provincial Dialects</i></b><br> +<br> +The following will be found very amusing: +<br> +<br> + +<a name="p177"></a><b><i>177. The Cornish Schoolboy</i></b><br> +<br> + An ould man found, one day, a young gentleman's portmantle, as he were + a going to es dennar; he took'd et en and gived et to es wife, and + said, "Mally, here's a roul of lither, look, see, I suppoase some poor + ould shoemaker or other have los'en; tak'en, and put'en a top of the + teaster of tha bed; he'll be glad to hab'en agin sum day, I dear say." + The ould man, Jan, that was es neame, went to es work as before. + Mally then opened the portmantle, and found en et three hunderd + pounds. Soon after thes, the ould man not being very well, Mally said, + "Jan, I'ave saaved away a little money, by the bye, and as thee + caan't read or write, thee shu'st go to scool" (he were then nigh + threescore and ten). He went but a very short time, and comed hoam one + day and said, "Mally, I waint go to scool no more, 'caase the childer + do be laffen at me: they can tell their letters, and I caan't tell my + A, B, C, and I wud rayther go to work agen." "Do as thee wool," ses + Mally. Jan had not been out many days, afore the young gentleman came + by that lost the portmantle, and said, "Well, my ould man, did'ee see + or hear tell o' sich a thing as a portmantle?" "Port-mantle, sar, + was't that un, sumthing like thickey?" (pointing to one behind es + saddle). "I vound one the t'other day zackly like that." "Where es, + et?" "Come along, I carr'd'en and gov'en to my ould 'ooman, Mally; + thee sha't av'en, nevr vear.—Mally, where es that roul of lither I + broft en tould thee to put en a top o' the teaster of the bed, + <i>afore I go'd to scool?</i>" "Drat thee emperance," said the young + gentleman; "thee art bewattled; <i>that were afore I were born.</i>" + So he druv'd off, and left all the three hunderd pounds with Jan and + Mally. +<br> +<br> + +<a name="p178"></a><b><i>178. Yorkshire</i></b><br> +<br> + Men an' women is like so monny cards, played wi' be two oppoanents, + Time an' Eternity: Time gets a gam' noo an' then, and hez t' pleasure + o' keepin' his cards for a bit, bud Eternity's be far t'better hand, + an' proves, day be day, an' hoor be hoor, 'at he's winnin incalcalably + fast.—"Hoo sweet, hoo varry sweet is life!" as t' fiee said when he + wur stuck i' treacle! +<br> +<br> + +<a name="p179"></a><b><i>179. Effect of Provincialisms</i></b><br> +<br> + Persons bred in these localities, and in Ireland and Scotland, retain + more or less of their provincialisms; and, therefore, when they move + into other districts, they become conspicuous for their peculiarities + of speech. Often they appear vulgar and uneducated, when they are not + so. It is, therefore, desirable for all persons to approach the + recognised standard of correctness as nearly as possible. +<br> +<br> + +<a name="p180"></a><b><i>180. Correction of Errors in Speaking</i></b><br> +<br> + To correct these errors by a systematic course of study would involve + a closer application than most persons could afford, and require more + space than we can devote to the subject. We will therefore give + numerous Rules and Hints, in a concise and simple form, which will be + of great assistance to inquirers. These Rules and Hints will be + founded upon the authority of scholars, the usages of the bar, the + pulpit, and the senate, and the authority of societies formed for the + purpose of collecting and diffusing knowledge pertaining to the + language of this country. + +<br> +<p align="right"><i><span style="color: #A82C28">A Salmon has been Known to Produce 10,000,000 Eggs.</span></i></p><br> + +<a name="p181"></a><b><i>181. Rules and Hints for Correct Speaking.</i></b><br> +<br> +<ol start=1 type="1"><li> + <i>Who</i> and <i>whom</i> are used in relation to persons, and + <i>which</i> in relation to things. But it was once common to say, + "the man <i>which.</i>" This should now be avoided. It is now usual + to say, "Our Father <i>who</i> art in heaven," instead of + "<i>which</i> art in heaven."</li></ol> + +<ol start=2 type="1"><li> + + <i>Whose</i> is, however, sometimes applied to things as well as + to persons. We may therefore say, "The country <i>whose</i> + inhabitants are free." Grammarians differ in opinion upon this + subject, but general usage justifies the rule.</li></ol> + +<ol start=3 type="1"><li> + + <i>Thou</i> is employed in solemn discourse, and you in common + language. <i>Ye</i> (plural) is also used in serious addresses, and + you in familiar language.</li></ol> + +<ol start=4 type="1"><li> + + The uses of the word <i>It</i> are various, and very perplexing + to the uneducated. It is not only used to imply persons, but things, + and even, ideas, and therefore, in speaking or writing, its + assistance is constantly required. The perplexity respecting this + word arises from the fact that in using it in the construction of a + long sentence, sufficient care is not taken to ensure that when + <i>it</i> is employed it really points out or refers to the object + intended. For instance, "It was raining when John set out in his + cart to go to the market, and he was delayed so long that it was + over before he arrived." Now what is to be understood by this + sentence? Was the rain over? or the market? Either or both might be + inferred from the construction of the sentence, which, therefore, + should be written thus:— "It was raining when John set out in his + cart to go to the market, and he was delayed so long that the market + was over before he arrived."</li></ol> + +<ol start=5 type="1"><li> + + <i>Rule</i>.—After writing a sentence always look through it, + and see that wherever the word It is employed, it refers to or + carries the mind back to the object which it is intended to point + out.</li></ol> + +<ol start=6 type="1"><li> + + The general distinction between <i>This</i> and <i>That</i> may + be thus defined: <i>this</i> denotes an object present or near, in + time or place, <i>that</i> something which is absent.</li></ol> + +<ol start=7 type="1"><li> + + <i>These</i> refers, in the same manner, to present objects, + while <i>those</i> refers to things that are remote.</li></ol> + +<ol start=8 type="1"><li> + + <i>Who</i> changes, under certain conditions, into <i>whose</i> + and <i>whom</i>. But <i>that</i> and <i>which</i> always remain the + same.</li></ol> + +<ol start=9 type="1"><li> + + <i>That</i> may be applied to nouns or subjects of all sorts; as, + the <i>girl that</i> went to school, the <i>dog that</i> bit me, the + <i>ship that</i> went to London, the <i>opinion that</i> he + entertains.</li></ol> + +<ol start=10 type="1"><li> + + The misuse of these pronouns gives rise to more errors in + speaking and writing than any other cause.</li></ol> + +<ol start=11 type="1"><li> + + When you wish to distinguish between two or more persons, say, + "<i>Which</i> is the happy man?"—not <i>who</i>—"<i>Which</i> of + those ladies do you admire?"</li></ol> + +<ol start=12 type="1"><li> + + Instead of "<i>Who</i> do you think him to be?"—say, + "<i>Whom</i> do you think him to be?"</li></ol> + +<ol start=13 type="1"><li> + + <i>Whom</i> should I see?</li></ol> + +<ol start=14 type="1"><li> + + To <i>whom</i> do you speak?</li></ol> + +<ol start=15 type="1"><li> + + <i>Who</i> said so?</li></ol> + +<ol start=16 type="1"><li> + + <i>Who</i> gave it to you?</li></ol> + +<ol start=17 type="1"><li> + + Of <i>whom</i> did you procure them?</li></ol> + +<ol start=18 type="1"><li> + + <i>Who</i> was <i>he</i>?</li></ol> + +<ol start=19 type="1"><li> + + <i>Who</i> do men say that <i>I</i> am?</li></ol> + +<ol start=20 type="1"><li> + + <i>Whom</i> <a name="frp181f1">do</a> they represent <i>me</i> to be<a href="#p181f1"><sup>1</sup></a>?</li></ol> + +<ol start=21 type="1"><li> + + In many instances in which <i>who</i> is used as an + interrogative, it does not become <i>whom</i>; as "<i>Who</i> do you + speak to?" "<i>Who</i> do you expect?" "<i>Who</i> is she married + to?" "<i>Who</i> is this reserved for?" "<i>Who</i> was it made by?" Such sentences are found in the writings of our best authors, and + it would be presumptuous to consider them as ungrammatical. If the + word <i>whom</i> should be preferred, then it would be best to say, + "For <i>whom</i> is this reserved?" &c</li></ol> + +<ol start=22 type="1"><li> + + Instead of "After <i>which</i> hour," say "After <i>that</i> + hour."</li></ol> + +<ol start=23 type="1"><li> + + <i>Self</i> should never be added to <i>his, their, mine, or + thine.</i></li></ol> + +<ol start=24 type="1"><li> + + <i>Each</i> is used to denote every individual of a number.</li></ol> + +<ol start=25 type="1"><li> + + <i>Every</i> denotes all the individuals of a number.</li></ol> + +<ol start=26 type="1"><li> + + <i>Either</i> and <i>or</i> denote an alternative: "I will take + <i>either</i> road, at your pleasure;" "I will take this <i>or</i> + that."</li></ol> + +<ol start=27 type="1"><li> + + <i>Neither</i> means <i>not either</i>; and <i>nor</i> means + <i>not the other</i>.</li></ol> + +<ol start=28 type="1"><li> + + <i>Either</i> is sometimes used for <i>each</i>—"Two thieves + were crucified, on <i>either</i> side one."</li></ol> + +<ol start=29 type="1"><li> + + "Let <i>each</i> esteem others as good as themselves," should + be, "Let <i>each</i> esteem others as good as <i>himself</i>."</li></ol> + +<ol start=30 type="1"><li> + + "There are bodies <i>each</i> of which <i>are</i> so small," + should be, "each of which <i>is</i> so small."</li></ol> + +<ol start=31 type="1"><li> + + Do not use double superlatives, such as <i>most straightest</i>, + <i>most highest</i>, <i>most finest</i>.</li></ol> + +<ol start=32 type="1"><li> + + The term <i>worser</i> has gone out of use; but <i>lesser</i> is + still retained.</li></ol> + +<ol start=33 type="1"><li> + + The use of such words as <i>chiefest</i>, <i>extremest</i>, &c, + has become obsolete, because they do not give any superior force to + the meanings of the primary words, <i>chief</i>, <i>extreme</i>, &c</li></ol> + +<ol start=34 type="1"><li> + + Such expressions as <i>more impossible</i>, <i>more + indispensable</i>, <i>more universal</i>, <i>more + uncontrollable</i>, <i>more unlimited</i>, &c, are objectionable, + as they really enfeeble the meaning which it is the object of the + speaker or writer to strengthen. For instance, <i>impossible</i> + gains no strength by rendering it <i>more</i> impossible. This class + of error is common with persons who say, "A <i>great large</i> + house," "A <i>great big</i> animal," "A <i>little small</i> foot," + "A <i>tiny little</i> hand."</li></ol> + +<ol start=35 type="1"><li> + + <i>Here</i>, <i>there</i>, and <i>where</i>, originally denoting + place, may now, by common consent, he used to denote other meanings; + such as, "<i>There</i> I agree with you," "<i>Where</i> we differ," + "We find pain <i>where</i> we expected pleasure," "<i>Here</i> you + mistake me."</li></ol> + +<ol start=36 type="1"><li> + + <i>Hence</i>, <i>whence</i>, and <i>thence</i>, denoting + departure, &c, may be used without the word <i>from</i>. The idea + of <i>from</i> is included in the word <i>whence</i>—therefore it + is unnecessary to say "<i>From whence</i>."</li></ol> + +<ol start=37 type="1"><li> + + <i>Hither</i>, <i>thither</i>, and <i>whither</i>, denoting to a + place, have generally been superseded by <i>here</i>, <i>there</i>, + and <i>where</i>. But there is no good reason why they should not be + employed. If, however, they are used, it is unnecessary to add the + word <i>to</i>, because that is implied—"<i>Whither</i> are you + going?" "<i>Where</i> are you going?" Each of these sentences is + complete. To say, "Where are you going <i>to</i>?" is redundant.</li></ol> + +<ol start=38 type="1"><li> + + Two <i>negatives</i> destroy each other, and produce an + affirmative. "<i>Nor</i> did he <i>not</i> observe them," conveys + the idea that he <i>did</i> observe them.</li></ol> + +<ol start=39 type="1"><li> + + But negative assertions are allowable. "His manners are not + unpolite," which implies that his manners are, in some degree, + marked by politeness.</li></ol> + +<ol start=40 type="1"><li> + + Instead of "I <i>had</i> rather walk," say "I <i>would</i> + rather walk."</li></ol> + +<ol start=41 type="1"><li> + + Instead of "I <i>had better</i> go," say "It were better that I + should go."</li></ol> + +<ol start=42 type="1"><li> + + Instead of "I doubt not <i>but</i> I shall be able to go," say + "I doubt not that I shall be able to go."</li></ol> + +<ol start=43 type="1"><li> + + Instead of "Let you and <i>I</i>," say "Let you and me."</li></ol> + +<ol start=44 type="1"><li> + + Instead of "I am not so tall as <i>him</i>," say "I am not so + tall as he."</li></ol> + +<ol start=45 type="1"><li> + + When asked "Who is there?" do not answer "Me," but "I."</li></ol> + +<ol start=46 type="1"><li> + + Instead of "For you and <i>I</i>," say "For you and me."</li></ol> + +<ol start=47 type="1"><li> + + Instead of "<i>Says</i> I," say "I said."</li></ol> + +<ol start=48 type="1"><li> + + Instead of "You are taller than <i>me</i>," say "You are taller + than I."</li></ol> + +<ol start=49 type="1"><li> + + Instead of "I <i>ain't</i>," or "I <i>arn't</i>," say "I am + not."</li></ol> + +<ol start=50 type="1"><li> + Instead of "Whether I be present or <i>no</i>," say "Whether I + be present or not."</li></ol> + +<ol start=51 type="1"><li> + + For "Not that I know <i>on</i>," say "Not that I know."</li></ol> + +<ol start=52 type="1"><li> + + Instead of "<i>Was</i> I to do so," say "<i>Were</i> I to do + so."</li></ol> + +<ol start=53 type="1"><li> + + Instead of "I would do the same if I <i>was him</i>," say "I + would do the same if I were he."</li></ol> + +<ol start=54 type="1"><li> + + Instead of "I <i>had</i> as lief go myself," say "I would as + soon go myself," or "I would rather."</li></ol> + +<ol start=55 type="1"><li> + + It is better to say "Bred and born," than "Born and bred."</li></ol> + +<ol start=56 type="1"><li> + + It is better to say "Six weeks ago," than "Six weeks back."</li></ol> + +<ol start=57 type="1"><li> + + It is better to say "Since which time," than "Since when."</li></ol> + +<ol start=58 type="1"><li> + + It is better to say "I repeated it," than "I said so over + again."</li></ol> + +<ol start=59 type="1"><li> + + It is better to say "A physician," or "A surgeon," than "A + medical man."</li></ol> + +<ol start=60 type="1"><li> + + Instead of "He was too young to <i>have</i> suffered much," say + "He was too young to suffer much."</li></ol> + +<ol start=61 type="1"><li> + + Instead of "<i>Less</i> friends," say "Fewer friends." Less + refers to quantity.</li></ol> + +<ol start=62 type="1"><li> + + Instead of "A <i>quantity</i> of people," say "A number of + people."</li></ol> + +<ol start=63 type="1"><li> + + Instead of "<i>He and they</i> we know," say "Him and them."</li></ol> + +<ol start=64 type="1"><li> + + Instead of "<i>As</i> far as I can see," say "So far as I can + see."</li></ol> + +<ol start=65 type="1"><li> + + Instead of "If I am <i>not mistaken</i>," say "If I mistake + not."</li></ol> + +<ol start=66 type="1"><li> + + Instead of "You <i>are mistaken</i>," say "You mistake."</li></ol> + +<ol start=67 type="1"><li> + + Instead of "What <i>beautiful</i> tea!" say "What good tea!"</li></ol> + +<ol start=68 type="1"><li> + + Instead of "What a <i>nice</i> prospect!" say "What a + <i>beautiful</i> prospect!"</li></ol> + +<ol start=69 type="1"><li> + + Instead of "A <i>new pair</i> of gloves," say "A pair of new + gloves."</li></ol> + +<ol start=70 type="1"><li> + + Instead of saying "<i>He</i> belongs to the <i>house</i>," say + "The house belongs to him."</li></ol> + +<ol start=71 type="1"><li> + + Instead of saying "<i>Not no</i> such thing," say " Not any such + thing."</li></ol> + +<ol start=72 type="1"><li> + + Instead of "I hope you'll think nothing <i>on</i> it," say "I + hope you'll think nothing of it."</li></ol> + +<ol start=73 type="1"><li> + + Instead of "Restore it <i>back</i> to me," say "Restore it to + me."</li></ol> + +<ol start=74 type="1"><li> + + Instead of "I suspect the <i>veracity</i> of his story," say "I + doubt the truth of his story."</li></ol> + +<ol start=75 type="1"><li> + + Instead of "I seldom <i>or ever</i> see him," say " I seldom see + him."</li></ol> + +<ol start=76 type="1"><li> + + Instead of "<i>Rather warmish</i>" or "A <i>little</i> warmish," + say "Rather warm."</li></ol> + +<ol start=77 type="1"><li> + + Instead of "I expected <i>to have</i> found him," say "I + expected to find him."</li></ol> + +<ol start=78 type="1"><li> + + Instead of "<i>Shay</i>," say "Chaise."</li></ol> + +<ol start=79 type="1"><li> + + Instead of "He is a very <i>rising</i> person," say "He is rising + rapidly."</li></ol> + +<ol start=80 type="1"><li> + + Instead of "Who <i>learns</i> you music?" say "Who teaches you + music?"</li></ol> + +<ol start=81 type="1"><li> + + Instead of "I <i>never</i> sing <i>whenever</i> I can help it," + say "I never sing when I can help it."</li></ol> + +<ol start=82 type="1"><li> + + Instead of "Before I do that I must <i>first</i> ask leave," say + "Before I do that I must ask leave."</li></ol> + +<ol start=83 type="1"><li> + + Instead of "To <i>get over</i> the difficulty," say "To overcome + the difficulty."</li></ol> + +<ol start=84 type="1"><li> + + The phrase "<i>get over</i>" is in many cases misapplied, as, to + "get over a person," to "get over a week," to "get over an + opposition."</li></ol> + +<ol start=85 type="1"><li> + + Instead of saying "The <i>observation</i> of the rule," say "The + observance of the rule."</li></ol> + +<ol start=86 type="1"><li> + + Instead of "A man <i>of</i> eighty years of age," say "A man + eighty years old."</li></ol> + +<ol start=87 type="1"><li> + + Instead of "Here <i>lays</i> his honoured head," say "Here lies + his honoured head."</li></ol> + +<ol start=88 type="1"><li> + + Instead of "He died from <i>negligence</i>," say " He died + through neglect," or "in consequence of neglect."</li></ol> + +<ol start=89 type="1"><li> + + Instead of "Apples are plenty," say "Apples are plentiful."</li></ol> + +<ol start=90 type="1"><li> + + Instead of "The <i>latter end</i> of the year," say "The end, or + the close of the year."</li></ol> + +<ol start=91 type="1"><li> + + Instead of "The <i>then</i> government," say "The government of + that age, or century, or year, or time."</li></ol> + +<ol start=92 type="1"><li> + + Instead of "For <i>ought</i> I know," say "For aught I know."</li></ol> + +<ol start=93 type="1"><li> + + Instead of "A <i>couple</i> of chairs," say "Two chairs."</li></ol> + +<ol start=94 type="1"><li> + + Instead of "<i>Two couples</i>," say "Four persons."</li></ol> + +<ol start=95 type="1"><li> + + But you may say "A married couple," or, "A married pair," or, "A + couple of fowls," &c, in any case where one of each sex is to be + understood.</li></ol> + +<ol start=96 type="1"><li> + + Instead of "They are <i>united together</i> in the bonds of + matrimony," say "They are united in matrimony," or, "They are + married."</li></ol> + +<ol start=97 type="1"><li> + + Instead of "We travel <i>slow</i>," say "We travel slowly."</li></ol> + +<ol start=98 type="1"><li> + + Instead of "He plunged <i>down</i> into the river," say "He + plunged into the river."</li></ol> + +<ol start=99 type="1"><li> + + Instead of "He jumped <i>from off of</i> the scaffolding," say + "He jumped off from the scaffolding."</li></ol> + +<ol start=100 type="1"><li> + + Instead of "He came the last <i>of all</i>," say "He came the + last."</li></ol> + +<ol start=101 type="1"><li> + + Instead of "<i>universal</i>," with reference to things that + have any limit, say "general;" "generally approved," instead of + "universally approved;" "generally beloved," instead of "universally + beloved."</li></ol> + +<ol start=102 type="1"><li> + + Instead of "They ruined <i>one another</i>," say "They ruined + each other."</li></ol> + +<ol start=103 type="1"><li> + + Instead of "If <i>in case</i> I succeed," say "If I succeed."</li></ol> + +<ol start=104 type="1"><li> + + Instead of "A <i>large enough</i> room," say "A room large + enough."</li></ol> + +<ol start=105 type="1"><li> + + Instead of "This villa <i>to let</i>," say "This villa to be + let."</li></ol> + +<ol start=106 type="1"><li> + + Instead of "I am slight in comparison <i>to</i> you," say "I am + slight in comparison with you."</li></ol> + +<ol start=107 type="1"><li> + + Instead of "I went <i>for</i> to see him," say "I went to see + him."</li></ol> + +<ol start=108 type="1"><li> + + Instead of "The cake is all <i>eat up</i>," say "The cake is + all eaten."</li></ol> + +<ol start=109 type="1"><li> + + Instead of "It is bad <i>at the best</i>," say "It is very + bad."</li></ol> + +<ol start=110 type="1"><li> + + Instead of "Handsome is <i>as</i> handsome does," say "Handsome + is who handsome does."</li></ol> + +<ol start=111 type="1"><li> + + Instead of "As I <i>take</i> it," say "As I see," or, "As I + under stand it."</li></ol> + +<ol start=112 type="1"><li> + + Instead of "The book fell <i>on</i> the floor," say "The book + fell to the floor."</li></ol> + +<ol start=113 type="1"><li> + + Instead of "His opinions are <i>approved of</i> by all," say + "His opinions are approved by all."</li></ol> + +<ol start=114 type="1"><li> + + Instead of "I will add <i>one more</i> argument," say "I will + add one argument more," or "another argument."</li></ol> + +<ol start=115 type="1"><li> + + Instead of "Captain Reilly was killed <i>by</i> a bullet," say + "Captain Reilly was killed with a bullet."</li></ol> + +<ol start=116 type="1"><li> + + Instead of "A sad curse is war," say "War is a sad curse."</li></ol> + +<ol start=117 type="1"><li> + + Instead of "He stands <i>six foot</i> high," say "He measures + six feet," or "His height is six feet."</li></ol> + +<ol start=118 type="1"><li> + + Instead of "I go <i>every now and then</i>," say "I go often, + or frequently."</li></ol> + +<ol start=119 type="1"><li> + + Instead of "Who finds him in clothes," say "Who provides him + with clothes."</li></ol> + +<ol start=120 type="1"><li> + + Say "The first two," and "the last two," instead of "the <i>two + first</i>," "the two last;" leave out all expletives, such as "of + all," "first of all," "last of all," "best of all," &c, &c</li></ol> + +<ol start=121 type="1"><li> + + Instead of "His health was <i>drank with enthusiasm</i>," say + "His health was drunk enthusiastically."</li></ol> + +<ol start=122 type="1"><li> + + Instead of "<i>Except</i> I am prevented," say "Unless I am + prevented."</li></ol> + +<ol start=123 type="1"><li> + + Instead of "In its <i>primary sense</i>," say "In its primitive + sense."</li></ol> + +<ol start=124 type="1"><li> + + Instead of "It grieves me to <i>see</i> you," say "I am grieved + to see you."</li></ol> + +<ol start=125 type="1"><li> + + Instead of "Give me <i>them</i> papers," say "Give me those + papers."</li></ol> + +<ol start=126 type="1"><li> + + Instead of "<i>Those</i> papers I hold in my hand," say "These + papers I hold in my hand."</li></ol> + +<ol start=127 type="1"><li> + + Instead of "I could scarcely imagine but <i>what</i>," say "I + could scarcely imagine but that."</li></ol> + +<ol start=128 type="1"><li> + + Instead of "He was a man <i>notorious</i> for his benevolence," + say "He was noted for his benevolence."</li></ol> + +<ol start=129 type="1"><li> + + Instead of "She was a woman <i>celebrated</i> for her crimes," + say "She was notorious on account of her crimes."</li></ol> + +<ol start=130 type="1"><li> + + Instead of "What may your name be?" say "What is your name?"</li></ol> + +<ol start=131 type="1"><li> + + Instead of "Bills are requested not to be stuck here," say + "Billstickers are requested not to stick bills here."</li></ol> + +<ol start=132 type="1"><li> + + Instead of "By <i>smoking it often</i> becomes habitual," say + "By smoking often it becomes habitual."</li></ol> + +<ol start=133 type="1"><li> + + Instead of "I lifted it <i>up</i>," say "I lifted it."</li></ol> + +<ol start=134 type="1"><li> + + Instead of "It is <i>equally of the same</i> value," say "It is + of the same value," or "equal value."</li></ol> + +<ol start=135 type="1"><li> + + Instead of "I knew it <i>previous</i> to your telling me," say + "I knew it previously to your telling me."</li></ol> + +<ol start=136 type="1"><li> + + Instead of "You <i>was</i> out when I called," say "You were + out when I called."</li></ol> + +<ol start=137 type="1"><li> + + Instead of "I thought I should <i>have won</i> this game," say + "I thought I should win this game."</li></ol> + +<ol start=138 type="1"><li> + + Instead of "<i>This</i> much is certain," say "Thus much is + certain," or, "So much is certain."</li></ol> + +<ol start=139 type="1"><li> + + Instead of "He went away <i>as it may be</i> yesterday week," + say "He went away yesterday week."</li></ol> + +<ol start=140 type="1"><li> + + Instead of "He came <i>the Saturday as it may be before the + Monday</i>," specify the Monday on which he came.</li></ol> + +<ol start=141 type="1"><li> + + Instead of "Put your watch <i>in</i> your pocket," say "Put + your watch into your pocket."</li></ol> + +<ol start=142 type="1"><li> + + Instead of "He has <i>got</i> riches," say "He has riches."</li></ol> + +<ol start=143 type="1"><li> + + Instead of "Will you <i>set</i> down?" say "Will you sit down?"</li></ol> + +<ol start=144 type="1"><li> + + Instead of "The hen is <i>setting</i>," say "The hen is + sitting."</li></ol> + +<ol start=145 type="1"><li> + + Instead of "It is raining very <i>hard</i>," say "It is + raining very fast."</li></ol> + +<ol start=146 type="1"><li> + + Instead of "No <i>thankee</i>," say "No thank you."</li></ol> + +<ol start=147 type="1"><li> + + Instead of "I cannot do it without <i>farther</i> means," say + "I cannot do it without further means."</li></ol> + +<ol start=148 type="1"><li> + + Instead of "No sooner <i>but</i>," or "No other <i>but</i>," + say "than."</li></ol> + +<ol start=149 type="1"><li> + + Instead of "<i>Nobody else</i> but her," say "Nobody but her."</li></ol> + +<ol start=150 type="1"><li> + + Instead of "He fell <i>down</i> from the balloon," say "He fell + from the balloon."</li></ol> + +<ol start=151 type="1"><li> + + Instead of "He rose <i>up</i> from the ground," say "He rose + from the ground."</li></ol> + +<ol start=152 type="1"><li> + + Instead of "<i>These</i> kind of oranges <i>are</i> not good," + say "This kind of oranges is not good."</li></ol> + +<ol start=153 type="1"><li> + + Instead of "Somehow or <i>another</i>," say "Somehow or other."</li></ol> + +<ol start=154 type="1"><li> + + Instead of "<i>Undeniable</i> references required," say + "Unexceptionable references required."</li></ol> + +<ol start=155 type="1"><li> + + Instead of "I cannot <i>rise</i> sufficient funds," say "I + cannot raise sufficient funds."</li></ol> + +<ol start=156 type="1"><li> + + Instead of "I cannot <i>raise</i> so early in the morning," say + "I cannot rise so early in the morning."</li></ol> + +<ol start=157 type="1"><li> + + Instead of "<i>Well</i>, I don't know," say "I don't know."</li></ol> + +<ol start=158 type="1"><li> + + Instead of "<i>Will</i> I give you some more tea?" say "Shall I + give you some more tea?"</li></ol> + +<ol start=159 type="1"><li> + + Instead of "Oh dear, what <i>will</i> I do?" say "Oh dear, what + shall I do?"</li></ol> + +<ol start=160 type="1"><li> + + Instead of "I think <i>indifferent</i> of it," say "I think + indifferently of it."</li></ol> + +<ol start=161 type="1"><li> + + Instead of "I will send it <i>conformable</i> to your orders," + say "I will send it conformably to your orders."</li></ol> + +<ol start=162 type="1"><li> + + Instead of "Give me a <i>few</i> broth," say "Give me some + broth."</li></ol> + +<ol start=163 type="1"><li> + + Instead of "<i>Her</i> said it was hers," say "She said it was + hers."</li></ol> + +<ol start=164 type="1"><li> + + Instead of "To be <i>given away gratis</i>," say "To be given + away."</li></ol> + +<ol start=165 type="1"><li> + + Instead of "Will you enter in?" say "Will you enter?"</li></ol> + +<ol start=166 type="1"><li> + + Instead of "<i>This</i> three days or more," say "These three + days or more."</li></ol> + +<ol start=167 type="1"><li> + + Instead of "He is a bad <i>grammarian</i>," say " He is not a + grammarian."</li></ol> + +<ol start=168 type="1"><li> + + Instead of "We <i>accuse him for</i>," say "We accuse him of."</li></ol> + +<ol start=169 type="1"><li> + + Instead of "We <i>acquit</i> him <i>from</i>," say "We acquit + him of."</li></ol> + +<ol start=170 type="1"><li> + + Instead of "I am averse <i>from</i> that," say "I am averse to + that."</li></ol> + +<ol start=171 type="1"><li> + + Instead of "I confide <i>on</i> you," say "I confide in you."</li></ol> + +<ol start=172 type="1"><li> + + Instead of "I differ <i>with</i> you," say "I differ from you."</li></ol> + +<ol start=173 type="1"><li> + + Instead of "As soon as <i>ever</i>," say "As soon as."</li></ol> + +<ol start=174 type="1"><li> + + Instead of "The <i>very best</i>" or "The <i>very worst</i>," + say "The best or the worst."</li></ol> + +<ol start=175 type="1"><li> + + Instead of "A <i>winter's morning</i>," say "A winter morning," + or "A wintry morning."</li></ol> + +<ol start=176 type="1"><li> + + Instead of "Fine morning, <i>this</i> morning," say "This is a + fine morning."</li></ol> + +<ol start=177 type="1"><li> + + Instead of "How <i>do</i> you <i>do</i>?" say "How are you?"</li></ol> + +<ol start=178 type="1"><li> + + Instead of "Not so well as I could wish," say "Not quite well."</li></ol> + +<ol start=179 type="1"><li> + + Avoid such phrases as "No great shakes," "Nothing to boast of," + "Down in my boots," "Suffering from the blues." All such sentences + indicate vulgarity.</li></ol> + +<ol start=180 type="1"><li> + + Instead of "No one <i>cannot</i> prevail upon him," say "No one + can prevail upon him."</li></ol> + +<ol start=181 type="1"><li> + + Instead of "No one <i>hasn't</i> called," say "No one has + called."</li></ol> + +<ol start=182 type="1"><li> + + Avoid such phrases as "If I was you," or even, "If I were you." + Better say, "I advise you how to act."</li></ol> + +<ol start=183 type="1"><li> + + Instead of "You have a <i>right</i> to pay me," say "It is + right that you should pay me."</li></ol> + +<ol start=184 type="1"><li> + + Instead of "I am going <i>on</i> a tour," say "I am about to + take a tour," or "going."</li></ol> + +<ol start=185 type="1"><li> + + Instead of "I am going <i>over</i> the bridge," say "I am going + <i>across</i> the bridge."</li></ol> + +<ol start=186 type="1"><li> + + Instead of "He is coming here," say "He is coming hither."</li></ol> + +<ol start=187 type="1"><li> + + Instead of "He lives opposite the square," say "He lives + opposite to the square."</li></ol> + +<ol start=188 type="1"><li> + + Instead of "He <i>belongs</i> to the Reform Club," say "He is a + member of the Reform Club."</li></ol> + +<ol start=189 type="1"><li> + + Avoid such phrases as "I am up to you," "I'll be down upon + you," "Cut," or "Mizzle."</li></ol> + +<ol start=190 type="1"><li> + + Instead of "I <i>should just</i> think I could," say "I think I + can."</li></ol> + +<ol start=191 type="1"><li> + + Instead of "There has been a <i>good deal</i>," say "There has + been much."</li></ol> + +<ol start=192 type="1"><li> + + Instead of "<i>Following up</i> a principle," say "Guided by a + principle."</li></ol> + +<ol start=193 type="1"><li> + + Instead of "Your <i>obedient, humble servant</i>," say "Your + obedient," or, "Your humble servant."</li></ol> + +<ol start=194 type="1"><li> + + Instead of saying "The effort you are making <i>for</i> meeting + the bill," say "The effort you are making to meet the bill."</li></ol> + +<ol start=195 type="1"><li> + + Instead of saying "It <i>shall</i> be submitted to + investigation and inquiry," say "It shall be submitted to + investigation," or "to inquiry."</li></ol> + +<ol start=196 type="1"><li> + + Dispense with the phrase "<i>Conceal from themselves the + fact</i>;" it suggests a gross anomaly.</li></ol> + +<ol start=197 type="1"><li> + + Never say "<i>Pure and unadulterated</i>," because the phrase + embodies a repetition.</li></ol> + +<ol start=198 type="1"><li> + + Instead of saying "Adequate for," say "Adequate to."</li></ol> + +<ol start=199 type="1"><li> + + Instead of saying "A <i>surplus over and above</i>," say "A + surplus."</li></ol> + +<ol start=200 type="1"><li> + + Instead of saying "A <i>lasting and permanent</i> peace," say + "A permanent peace."</li></ol> + +<ol start=201 type="1"><li> + + Instead of saying "I left you <i>behind at</i> London," say "I + left you behind me at London."</li></ol> + +<ol start=202 type="1"><li> + + Instead of saying "<i>Has been</i> followed by immediate + dismissal," say "Was followed by immediate dismissal."</li></ol> + +<ol start=203 type="1"><li> + + Instead of saying "Charlotte was met <i>with</i> Thomas," say + "Charlotte was met by Thomas." But if Charlotte and Thomas were + walking together, "Charlotte and Thomas were met by," &c</li></ol> + +<ol start=204 type="1"><li> + + Instead of "It is strange that no author should <i>never</i> + have written," say "It is strange that no author should ever have + written."</li></ol> + +<ol start=205 type="1"><li> + + Instead of "I won't never write," say "I will never write."</li></ol> + +<ol start=206 type="1"><li> + + To say "Do <i>not</i> give him <i>no more</i> of your money," + is equivalent to saying "Give him some of your money." Say "Do not + give him <i>any</i> of your money."</li></ol> + +<ol start=207 type="1"><li> + + Instead of saying "They are not what nature <i>designed</i> + them," say "They are not what nature designed them to be."</li></ol> + +<ol start=208 type="1"><li> + + Instead of "By this <i>means</i>," say "By these means."</li></ol> + +<ol start=209 type="1"><li> + + Instead of saying "A beautiful <i>seat and gardens</i>," say "A + beautiful <i>seat</i> and its gardens."</li></ol> + +<ol start=210 type="1"><li> + + Instead of "All that was <i>wanting</i>," say "All that was + wanted."</li></ol> + +<ol start=211 type="1"><li> + + Instead of saying "I had not the pleasure of hearing his + sentiments when I wrote that letter," say "I had not the pleasure of + having heard," &c</li></ol> + +<ol start=212 type="1"><li> + + Instead of "The quality of the apples <i>were</i> good," say + "The quality of the apples was good."</li></ol> + +<ol start=213 type="1"><li> + + Instead of "The want of learning, courage, and energy + <i>are</i> more visible," say "Is more visible."</li></ol> + +<ol start=214 type="1"><li> + + Instead of "We are conversant <i>about</i> it," say "We are + conversant with it."</li></ol> + +<ol start=215 type="1"><li> + + Instead of "We called <i>at</i> William," say "We called on + William."</li></ol> + +<ol start=216 type="1"><li> + + Instead of "We die <i>for</i> want," say "We die of want."</li></ol> + +<ol start=217 type="1"><li> + + Instead of "He died <i>by</i> fever," say "He died of fever."</li></ol> + +<ol start=218 type="1"><li> + + Instead of "I <i>enjoy</i> bad health," say "My health is not + good."</li></ol> + +<ol start=219 type="1"><li> + + Instead of "<i>Either</i> of the three," say "Any one of the + three."</li></ol> + +<ol start=220 type="1"><li> + + Instead of "Better <i>nor</i> that," say "Better than that."</li></ol> + +<ol start=221 type="1"><li> + + Instead of "We often think <i>on</i> you," say "We often think + of you."</li></ol> + +<ol start=222 type="1"><li> + + Instead of "Though he came, I did not see him," say "Though he + came, yet I did not see him."</li></ol> + +<ol start=223 type="1"><li> + + Instead of "Mine is <i>so</i> good as yours," say "Mine is as + good as yours."</li></ol> + +<ol start=224 type="1"><li> + + Instead of "He was remarkable handsome," say "He was remarkably + handsome."</li></ol> + +<ol start=225 type="1"><li> + + Instead of "Smoke ascends <i>up</i> the chimney,'I say "Smoke + ascends the chimney."</li></ol> + +<ol start=226 type="1"><li> + + Instead of "You will <i>some</i> day be convinced," say "You + will one day be convinced."</li></ol> + +<ol start=227 type="1"><li> + + Instead of saying "Because I don't choose to," say "Because I + would father not."</li></ol> + +<ol start=228 type="1"><li> + + Instead of "<i>Because</i> why?" say "Why?"</li></ol> + +<ol start=229 type="1"><li> + + Instead of "That <i>there</i> boy," say "That boy."</li></ol> + +<ol start=230 type="1"><li> + + Instead of "Direct your letter to me," say "Address your letter + to me."</li></ol> + +<ol start=231 type="1"><li> + + Instead of "The horse is not <i>much worth</i>," say "The horse + is not worth much."</li></ol> + +<ol start=232 type="1"><li> + + Instead of "The subject-matter of debate," say "The subject of + debate."</li></ol> + +<ol start=233 type="1"><li> + + Instead of saying "When he <i>was</i> come back," say "When he + had come back."</li></ol> + +<ol start=234 type="1"><li> + + Instead of saying "His health has been <i>shook</i>," say "His + health has been shaken."</li></ol> + +<ol start=235 type="1"><li> + + Instead of "It was <i>spoke</i> in my presence," say "It was + spoken in my presence."</li></ol> + +<ol start=236 type="1"><li> + + Instead of "<i>Very</i> right," or "<i>Very</i> wrong," say + "Right," or "Wrong."</li></ol> + +<ol start=237 type="1"><li> + + Instead of "The <i>mortgager</i> paid him the money," say "The + mortgagee paid him the money." The mortgagee lends; the mortgager + borrows.</li></ol> + +<ol start=238 type="1"><li> + + Instead of "This town is not <i>as</i> large as we thought," + say "This town is not so large as we thought."</li></ol> + +<ol start=239 type="1"><li> + + Instead of "I <i>took you to be</i> another person," say "I + mistook you for another person."</li></ol> + +<ol start=240 type="1"><li> + + Instead of "On <i>either</i> side of the river," say "On each + side of the river."</li></ol> + +<ol start=241 type="1"><li> + + Instead of "<i>There's</i> fifty," say "There are fifty."</li></ol> + +<ol start=242 type="1"><li> + + Instead of "The <i>best</i> of the two," say "The better of the + two."</li></ol> + +<ol start=243 type="1"><li> + + Instead of "My clothes have <i>become too small</i> for me," + say "I have grown too stout for my clothes."</li></ol> + +<ol start=244 type="1"><li> + + Instead of "Is Lord Lytton in?" say "Is Lord Lytton within?"</li></ol> + +<ol start=245 type="1"><li> + + Instead of "Two <i>spoonsful</i> of physic," say "Two spoonfuls + of physic."</li></ol> + +<ol start=246 type="1"><li> + + Instead of "He <i>must</i> not do it." say "He need not do it."</li></ol> + +<ol start=247 type="1"><li> + + Instead of "She said, says she," say "She said."</li></ol> + +<ol start=248 type="1"><li> + + Avoid such phrases as "I said, says I," "Thinks I to myself, + thinks I," &c</li></ol> + +<ol start=249 type="1"><li> + + Instead of "I don't think so," say "I think not."</li></ol> + +<ol start=250 type="1"><li> + + Instead of "He was in <i>eminent</i> danger," say "He was in + <i>imminent</i> danger."</li></ol> + +<ol start=251 type="1"><li> + + Instead of "The weather is <i>hot</i>," say "The weather is + very warm."</li></ol> + +<ol start=252 type="1"><li> + + Instead of "I <i>sweat</i>," say "I <i>perspire</i>."</li></ol> + +<ol start=253 type="1"><li> + + Instead of "I <i>only</i> want two shillings," say "I want only + two shillings."</li></ol> + +<ol start=254 type="1"><li> + + Instead of "Whatsomever," always take care to say "Whatever," + or "Whatsoever."</li></ol> + +<ol start=20 type="1"><li> + + Avoid such exclamations as "God bless me!" "God deliver me!" + "By God!" "By Gor'!" "My Lor'!" "Upon my soul," &c, which are + vulgar on the one hand, and savour of impiety on the other, for:</li></ol> + +<ol start=256 type="1"><li> + + "Thou shalt not take the name of the Lord thy God in vain."</li></ol><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p181f1"><span style="color: #FF0000;">Footnote 1:</span></a> Persons who wish to become well acquainted with the +principles of <i>English Grammar</i> by an easy process, are recommended +to procure "The Useful Grammar," price 3d., published by Houlston and +Sons.<br> +<a href="#frp181f1">return to footnote mark</a><br> +<br> +<p align="right"><i><span style="color: #A82C28">Some Female Spiders Produce 2,000 Eggs.</span></i></p><br> + +<a name="p182"></a><b><i>182. Pronunciation</i></b><br> +<br> + Accent is a particular stress or force of the voice upon certain + syllables or words. This mark ' in printing denotes the syllable upon + which the stress or force of the voice should he placed. +<br> +<p align="right"><i><span style="color: #A82C28">There are 9,000 Cells in a Square Foot of Honeycomb.</span></i></p><br> + +<a name="p183"></a><b><i>183. A Word may have more than One Accent. </i></b><br> +<br> + Take as an instance aspiration. In uttering this word we give a marked + emphasis of the voice upon the first and third syllables, and + therefore those syllables are said to be accented. The first of these + accents is less distinguishable than the second, upon which we dwell + longer, therefore the second accent in point of order is called the + primary, or chief accent of the word. +<br> +<p align="right"><i><span style="color: #A82C28">A Cow Consumes 100 lbs. of Green Food Daily.</span></i></p><br> + +<a name="p184"></a><b><i>184. When the full Accent falls on a Vowel</i></b><br> +<br> + that vowel should have a long sound, as in <i>vo'cal;</i> but when + it, falls on or after a consonant, the preceding vowel has a short + sound, as in <i>hab'it</i>. +<br> +<p align="right"><i><span style="color: #A82C28">2,300 Silkworms Produce 1lb of Silk.</span></i></p><br> + +<a name="p185"></a><b><i>185. To obtain a Good Knowledge of Pronunciation</i></b><br> +<br> + it is advisable for the reader to listen to the examples given by good + speakers, and by educated persons. We learn the pronunciation of + words, to a great extent, by <i>imitation</i>, just as birds acquire + the notes of other birds which may be near them. +<br> +<p align="right"><i><span style="color: #A82C28">A Queen Bee Produces 100,000 Eggs in a Season.</span></i></p><br> + +<a name="p186"></a><b><i>186. Double Meaning</i></b><br> +<br> + But it will be very important to bear in mind that there are many + words having a double meaning or application, and that the difference + of meaning is indicated by the difference of the accent. Among these + words, <i>nouns</i> are distinguished from <i>verbs</i> by this means: + <i>nouns</i> are mostly accented on the first syllable, and + <i>verbs</i> on the last. +<br> +<p align="right"><i><span style="color: #A82C28">A Cow Yields 168 lbs. of Butter per Annum.</span></i></p><br> + +<a name="p187"></a><b><i>187. Noun signifies Name</i></b><br> +<br> + <i>Nouns</i> are the names of persons and things, as well as of things + not material and palpable, but of which we have a conception and + knowledge, such as <i>courage</i>, <i>firmness</i>, <i>goodness</i>, + <i>strength</i>; and <i>verbs</i> express <i>actions, movements,</i> + &c If the word used signifies that anything has been done, or is + being done, or is, or is to be done, then that word is a <i>verb</i>. +<br> +<p align="right"><i><span style="color: #A82C28">It would Take 27,600 Spiders to Produce 1 lb. of Web</span></i></p><br> + +<a name="p188"></a><b><i>188. Examples of the above.</i></b><br> +<br> + Thus when we say that anything is "an <b>in</b>'sult," that word is a + <i>noun</i>, and is accented on the first syllable; but when we say he + did it "to in<b>sult</b>sult' another person," the word in<b>sult</b>' implies + <i>acting</i>, and becomes a verb, and should be accented on the last + syllable. The effect is, that, in speaking, you should employ a + different pronunciation in the use of the same word, when uttering + such sentences as these:—"What an<b> in</b>'sult!" "Do you mean to in<b>sult</b>' + me?" In the first sentence the stress of voice must be laid upon the + first syllable, <i><b>in</b>'</i>, and in the latter case upon the second + syllable, <i><b>sult</b>'</i>. +<br> +<br> + +<a name="p189"></a><b><i>189. Meaning varied by Accentuation.</i></b><br> +<br> + A list of nearly all the words that are liable to this variation is + given in the following page. It will be noticed that those in the + first column, having the accent on the first syllable, are mostly + nouns; and that those in the second column, which have the accent on + the second and final syllable, are mostly verbs:<br> +<br> +<table summary="emphasis" width="90%" cellspacing="2" cellpadding="5"> +<tr align="left" valign="top"> + <th width="15%">noun</th> + <th width="15%">verb</th> + <th width="15%">noun</th> + <th width="15%">verb</th> + <th width="15%">noun</th> + <th width="15%">verb</th> +</tr> +<tr align="left" valign="top"> + <td><b>ab</b>ject</td> + <td>ab<b>ject</b></td> + <td><b>con</b>trast</td> + <td>con<b>trast</b></td> + <td><b>in</b>lay</td> + <td>in<b>lay</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>ab</b>sent</td> + <td>ab<b>sent</b></td> + <td><b>con</b>verse</td> + <td>con<b>verse</b></td> + <td><b>in</b>lay</td> + <td>in<b>lay</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>ab</b>stract</td> + <td>ab<b>stract</b></td> + <td><b>con</b>vert</td> + <td>con<b>vert</b></td> + <td><b>ob</b>ject</td> + <td>ob<b>ject</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>ac</b>cent</td> + <td>ac<b>cent</b></td> + <td><b>con</b>vict</td> + <td>con<b>vict</b></td> + <td><b>out</b>leap</td> + <td>out<b>leap</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>af</b>six</td> + <td>af<b>fix</b></td> + <td><b>con</b>voy</td> + <td>con<b>voy</b></td> + <td><b>per</b>fect</td> + <td>per<b>fect</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>as</b>pect</td> + <td>as<b>pect</b></td> + <td><b>de</b>crease</td> + <td>de<b>crease</b></td> + <td><b>per</b>fume</td> + <td>per<b>fume</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>at</b>tribute</td> + <td>at<b>tribute</b></td> + <td><b>des</b>cant</td> + <td>des<b>cant</b></td> + <td><b>per</b>mit</td> + <td>per<b>mit</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>aug</b>ment</td> + <td>aug<b>ment</b></td> + <td><b>des</b>ert</td> + <td>des<b>ert</b></td> + <td><b>pre</b>fix</td> + <td>pre<b>fix</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>au</b>gust</td> + <td>au<b>gust</b></td> + <td><b>de</b>tail</td> + <td>de<b>tail</b></td> + <td><b>pre</b>mise</td> + <td>pre<b>mise</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>bom</b>bard</td> + <td>bom<b>bard</b></td> + <td><b>di</b>gest</td> + <td>di<b>gest</b></td> + <td><b>pre</b>sage</td> + <td>pre<b>sage</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>col</b>league</td> + <td>col<b>league</b></td> + <td><b>dis</b>cord</td> + <td>dis<b>cord</b></td> + <td><b>pre</b>sent</td> + <td>pre<b>sent</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>col</b>lect</td> + <td>col<b>lect</b></td> + <td><b>dis</b>count</td> + <td>dis<b>count</b></td> + <td><b>prod</b>uce</td> + <td>prod<b>uce</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>com</b>ment</td> + <td>com<b>ment</b></td> + <td><b>ef</b>flux</td> + <td>ef<b>flux</b></td> + <td><b>proj</b>ect</td> + <td>proj<b>ect</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>com</b>pact</td> + <td>com<b>pact</b></td> + <td><b>es</b>cort</td> + <td>es<b>cort</b></td> + <td><b>pro</b>test</td> + <td>pro<b>test</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>com</b>plot</td> + <td>com<b>plot</b></td> + <td><b>es</b>say</td> + <td>es<b>say</b></td> + <td><b>re</b>bel</td> + <td>re<b>bel</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>com</b>port</td> + <td>com<b>port</b></td> + <td><b>ex</b>ile</td> + <td>ex<b>ile</b></td> + <td><b>re</b>cord</td> + <td>re<b>cord</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>com</b>pound</td> + <td>com<b>pound</b></td> + <td><b>ex</b>port</td> + <td>ex<b>port</b></td> + <td><b>re</b>fuse</td> + <td>re<b>fuse</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>com</b>presss</td> + <td>com<b>press</b></td> + <td><b>ex</b>tract</td> + <td>ex<b>tract</b></td> + <td><b>re</b>tail</td> + <td>re<b>tail</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>cert</td> + <td>con<b>cert</b></td> + <td><b>fer</b>ment</td> + <td>fer<b>ment</b></td> + <td><b>sub</b>ject</td> + <td>sub<b>ject</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>crete</td> + <td>con<b>crete</b></td> + <td><b>fore</b>cast</td> + <td>fore<b>cast</b></td> + <td><b>su</b>pine</td> + <td>su<b>pine</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>duct</td> + <td>con<b>duct</b></td> + <td><b>fore</b>taste</td> + <td>fore<b>taste</b></td> + <td><b>sur</b>vey</td> + <td>sur<b>vey</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>fine</td> + <td>con<b>fine</b></td> + <td><b>fre</b>quent</td> + <td>fre<b>quent</b></td> + <td><b>tor</b>ment</td> + <td>tor<b>ment</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>flict</td> + <td>con<b>flict</b></td> + <td><b>im</b>part</td> + <td>im<b>part</b></td> + <td><b>tra</b>ject</td> + <td>tra<b>ject</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>serve</td> + <td>con<b>serve</b></td> + <td><b>im</b>port</td> + <td>im<b>port</b></td> + <td><b>trans</b>fer</td> + <td>trans<b>fer</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>sort</td> + <td>con<b>sort</b></td> + <td><b>im</b>press</td> + <td>im<b>press</b></td> + <td><b>trans</b>port</td> + <td>trans<b>port</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>test</td> + <td>con<b>test</b></td> + <td><b>im</b>print</td> + <td>im<b>print</b></td> + <td><b>un</b>dress</td> + <td>un<b>dress</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>text</td> + <td>con<b>text</b></td> + <td><b>in</b>cense</td> + <td>in<b>cense</b></td> + <td><b>up</b>cast</td> + <td>up<b>cast</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>con</b>tract</td> + <td>con<b>tract</b></td> + <td><b>in</b>crease</td> + <td>in<b>crease</b></td> + <td><b>up</b>start</td> + <td>up<b>start</b></td> +</tr> +</table> +<br> +<br> + +<a name="p190"></a><b><i>190. Exceptions</i></b><br> +<br> + Ce<b>ment</b> is an Exception to the above rule, and should always be + accented on the last syllable. So also the word Con<b>sols</b>. +<br> +<br> + +<a name="p191"></a><b><i>191. Hints to "Cockney Speakers."</i></b><br> +<br> + The most objectionable error of the Cockney, that of substituting the + <i>v</i> for the <i>w</i>, and <i>vice versâ</i>, is, we believe, + pretty generally abandoned. Such sentences as "Are you going to Vest + Vickkam?" "This is wery good weal," &c, were too intolerable to be + retained. Moreover, there has been a very able schoolmaster at work + during the past forty years. This schoolmaster is no other than the + loquacious Mr. <i>Punch</i>, from whose works we quote a few admirable + exercises:<br> + +<ol start=1 type="i"><li> +Low Cockney.—"Seen that party lately?" "What! the party with the + wooden leg, as come with—" "No, no—not that party. The party, you + know, as—" "Oh! ah! I know the party you mean, now." "Well, a party + told me as he can't agree with that other party, and he says that if + another party can't be found to make it all square, he shall look + out for a party as will."—(<i>And so on for half an hour.</i>)</li></ol> + +<ol start=2 type="i"><li> + + Police.—"Lor, Soosan, how's a feller to eat meat such weather + as this! Now, a bit o' pickled salmon and cowcumber, or a lobster + salid, <i>might</i> do."</li></ol> + +<ol start=3 type="i"><li> + + Cockney Yachtsman.—(Example of affectation.) Scene: the + Regatta Ball.—"I say, Tom, what's that little craft with the black + velvet flying at the fore, close under the lee scuppers of the + man-of-war?" "Why, from her fore-and-aft rig, and the cut of her + mainsail, I should say she's down from the port of London; but I'll + signal the commodore to come and introduce us!"</li></ol> + +<ol start=4 type="i"><li> + + Omnibus Driver.—<i>Old acquaintance</i>. "'Ave a drop, Bill?" + <i>Driver.</i> "Why, yer see, Jim, this 'ere young hoss has only + been in 'arness once afore, and he's such a beggar to bolt, ten to + one if I leave 'im he'll be a-runnin' hoff, and a smashin' into + suthun. Howsoever—here—(<i>handing reins to a timid + passenger</i>)—lay hold, sir, <b>I'll Chance It!</b>"</li></ol> + +<ol start=5 type="i"><li> + + Costermonger (<i>to extremely genteel person</i>).—"I say, + guv'ner, give us a hist with this 'ere bilin' o' greens!' (A large + hamper of market stuff.)</li></ol> + +<ol start=6 type="i"><li> + + Genteel Cockney (<i>by the seaside</i>).—<i>Blanche.</i> "How + grand, how solemn, dear Frederick, this is! I really think the ocean + is more beautiful under this aspect than under any other!" + <i>Frederick</i>.—"H'm—ah! Per-waps. By the way, Blanche, there's + a fella shwimping. S'pose we ask him if he can get us some pwawns + for breakfast to-mowaw mawning?"</li></ol> + +<ol start=7 type="i"><li> + + Stuck-up Cockney.—(<i>Small Swell enters a tailor's shop</i>.) + "A—Brown, A—want some more coats!" <i>Snip</i>. "Yes, sir. Thank + you, sir. How many would you please to want?" <i>Small Swell</i>. + "A—let me see; A—ll have eight. A—no, I'll have nine; and look + here! A—shall want some trousers." <i>Snip</i>. "Yes, sir, thank + you, sir. How many would you like?" <i>Small Swell</i>.—"A— don't + know exactly. S'pose we say twenty-four pairs; and look here! Show + me some patterns that won't be worn by any snobs!"</li></ol> + +<ol start=8 type="i"><li> + + Cockney Flunkey,—(<i>Country Footman meekly inquires of + London Footman</i>)—"Pray, sir, what do you think of our town? A + nice place, ain't it" <i>London Footman (condescendingly</i>). + "Vell, Joseph, I likes your town well enough. It's clean: your + streets are hairy; and you have lots of rewins. + But I don't like your champagne, it's all gewsberry!"</li></ol> + +<ol start=9 type="i"><li> + + Cockney Cabby (<i>with politeness</i>). — "Beg pardon, sir; + please don't smoke in the keb. sir; ladies do complain o' the 'bacca + uncommon. Better let me smoke it for yer outside, sir!"</li></ol> + +<ol start=10 type="i"><li> + + Military Cockney.—<i>Lieutenant Blazer (of the + Plungers)</i>.—"Gwood wacious! Here's a howible go! The ifan [?word illegible] v's + going to gwow a moustache! <i>Cornet Huffey</i> + (whose face is whiskerless). "Yaw don't mean that! Wall! there's + only one alternative for us. We must shave!"</li></ol> + +<ol start=11 type="i"><li> + + Juvenile Low Cockney.—"Jack; Whereabouts is Amstid-am?" + <i>Jack.</i> "Well, I can't say exackerley, but I know it's + somewhere near "Ampstid-'eath!"</li></ol> + +<ol start=12 type="i"><li> + + Cockney Domestic.—<i>Servant girl</i>—" Well, + mam—Heverythink considered, I'm afraid you won't suit me. I've + always bin brought up genteel: and I couldn't go nowheres where + there ain't no footman kep'."</li></ol> + +<ol start=13 type="i"><li> + + Another.—<i>Lady.</i> "Wish to leave! why, I thought, + Thompson, you were very comfortable with me!" <i>Thompson (who is + extremely refined)</i>. "Ho yes, mum! I don't find no fault with + you, mum—nor yet with master—but the truth <i>his</i>, mum—the + <i>hother</i> servants is so orrid vulgar and hignorant, and speaks + so hungrammaticai, that I reely cannot live in the same 'ouse with + 'em—and I should like to go this day month, if so be has it won't + illconvenience you!"</li></ol> + +<ol start=14 type="i"><li> + + Cockney Waiter.—"'Am, sir? Yessir? Don't take anything with + your 'am, do you, sir?" <i>Gentleman.</i> "Yes, I do; I take the + letter H!"</li></ol> + +<ol start=15 type="i"><li> + + Cockney Hairdresser.—"They say, sir, the cholera is in the + Hair, sir!" <i>Gent (very uneasy)</i>. "Indeed! Ahem! Then I hope + you're very particular about the brushes you use." +<i>Hairdresser.</i> "Oh, I see you don't nunderstand me, sir; I + don't mean the 'air of the 'ed, but the <i>h</i>air <i>h</i>of the + <i>h</i>atmosphere?"</li></ol> + +<ol start=16 type="i"><li> + + Cockney Sweep <i>(seated upon a donkey)</i>.—"Fitch us out + another penn'orth o' strawberry hice, with a dollop o' lemon water + in it."</li></ol> + +<ol start=17 type="i"><li> + + Feminine Cookney <i>(by the sea-side.)</i>—"Oh, Harriet, + dear, put on your hat and let us thee the stheamboat come in. The + thea is tho rough!—and the people will be tho abthurdly thick!"</li></ol><br> + +<br> +<p align="right"><i><span style="color: #A82C28">Alum First Discovered A.D. 1300.</span></i></p><br> + +<a name="p192"></a><b><i>192. Correction</i></b><br> +<br> + Londoners who desire to correct the defects of their utterance + cannot do better than to exercise themselves frequently upon those + words respecting which they have been in error. +<br> +<br> + +<a name="p193"></a><b><i>193. Hints for the Correction of the Irish Brogue</i></b><br> +<br> + According to the directions given by Mr. B. H. Smart, an Irishman + wishing to throw off the brogue of his mother country should avoid + hurling out his words with a superfluous quantity of breath. It is not + <i>broadher</i> and <i>widher</i> that he should say, but the + <i>d</i>, and every other consonant, should be neatly delivered by the + tongue, with as little riot, clattering, or breathing as possible. + Next let him drop the roughness or rolling of the <i>r</i> in all + places but the beginning of syllables; he must not say <i>stor-rum</i> + and <i>far-rum</i>, but let the word be heard in one smooth syllable. + He should exercise himself until he can convert <i>plaze</i> into + <i>please</i>, <i>planty</i> into <i>plenty</i>, <i>Jasus</i> into + <i>Jesus</i>, and so on. He should modulate his sentences, so as to + avoid directing his accent all in one manner—from the acute to the + grave. Keeping his ear on the watch for good examples, and exercising + himself frequently upon them, he may become master of a greatly + improved utterance. +<br> +<p align="right"><i><span style="color: #A82C28">Tea First Used In England A. D. 1698.</span></i></p><br> + +<a name="p194"></a><b><i>194. Hints for Correcting the Scotch Brogue.</i></b><br> +<br> + The same authority remarks that as an Irishman uses the closing accent + of the voice too much, so a Scotchman has the contrary habit, and is + continually drawling his tones from the grave to the acute, with an + effect which, to southern ears, is suspensive in character. The smooth + guttural <i>r</i> is as little heard in Scotland as in Ireland, the + trilled <i>r</i> taking its place. The substitution of the former + instead of the latter must be a matter of practice. The peculiar sound + of the <i>u</i>, which in the north so of ten borders on the French + <i>u</i>, must be compared with the several sounds of the letter as + they are heard in the south; and the long quality which a Scotchman is + apt to give to the vowels that ought to be essentially short, must he + clipped. In fact, aural observation and lingual exercise are the only + sure means to the end; so that a Scotchman going to a well for a + bucket of water, and finding a countryman bathing therein, would not + exclaim, "Hey, Colin, dinna ye ken the water's for drink, and nae for + bathin'?" +<br> +<br> + +<a name="p195"></a><b><i>195. Of Provincial Brogues</i></b><br> +<br> + it is scarcely necessary to say much, as the foregoing advice applies + to them. One militiaman exclaimed to another, "Jim, you hain't in + step" "Bain't I?" exclaimed the other; "well, change yourn!" Whoever + desires knowledge must strive for it. It must not be dispensed with + after the fashion of Tummus and Jim, who held the following dialogue + upon a vital question:—<i>Tummus</i>. "I zay, Jim, be you a + purtectionist?" <i>Jim</i>. "E'as I be." <i>Tummus</i>. "Wall, I zay, + Jim, what <i>be</i> purtection?" <i>Jim</i>. " Loa'r, Tummus, doan't + 'ee knaw? " <i>Tummus</i>. "Naw, I doan't." <i>Jim</i>. "Wall, I + doan't knaw as can tell 'ee, Tummus, <i>vur I doan't exakerly knaw + mysel'!</i>" +<br> +<br> + +<a name="p196"></a><b><i>196. Rules of Pronunciation.</i></b><br> +<br> + +<ol start=1 type="i"><li> + <b>C</b> before <i>a, o</i>, and <i>u</i>, and in some other situations, + is a close articulation, like <i>k</i>. Before <i>e, i</i>, and + <i>y, c</i> is precisely equivalent to <i>s</i> in <i>same, + this</i>; as in <i>cedar, civil, cypress, capacity</i>.</li></ol> + +<ol start=2 type="i"><li> + + <b>E</b> final indicates that the preceding vowel is long; as in hate, + mete, sire, robe, lyre, abate, recede, invite, remote, intrude.</li></ol> + +<ol start=3 type="i"><li> + + <b>E</b> final indicates that <i>c</i> preceding has the sound of + <i>s</i>; as in <i>lace, lance;</i> and that <i>g</i> preceding has + the sound of <i>j</i>, as in <i>charge, page, challenge</i>.</li></ol> + +<ol start=4 type="i"><li> + + <b>E</b> final, in proper English words, never forms a syllable, and in + the most-used words, in the terminating unaccented syllable it is + silent. Thus, <i>motive, genuine, examine, granite</i>, are + pronounced <i>motiv, genuin, examin, granit</i>.</li></ol> + +<ol start=5 type="i"><li> + + <b>E</b> final, in a few words of foreign origin, forms a syllable; as + <i>syncope, simile</i>.</li></ol> + +<ol start=6 type="i"><li> + + <b>E</b> final is silent after <i>l</i> in the following + terminations,—<i>ble, cle, dle, fle, gle, kle, ple, tle, zle;</i> + as in <i>able, manacle, cradle, ruffle, mangle, wrinkle, supple, + rattle, puzzle</i>, which are pronounced <i>a'bl, mana'cl, cra'dl, + ruf'fl man'gl, wrin'kl, sup'pl, puz'zl</i>.</li></ol> + +<ol start=7 type="i"><li> + + <b>E</b> is usually silent in the termination <i>en</i>; as in + <i>token, broken;</i> pronounced <i>tokn, brokn</i>.</li></ol> + +<ol start=8 type="i"><li> + + <b>ous</b>, in the termination of adjectives and their derivatives, + is pronounced <i>us;</i> as in <i>gracious, pious, pompously</i>.</li></ol> + +<ol start=9 type="i"><li> + + <b>ce, ci, ti</b> before a vowel, have the sound of <i>sh;</i> as in + <i>cetaceous, gracious, motion, partial, ingratiate;</i> pronounced + <i>cetashus, grashus, moshun, parshal, ingrashiate.</i></li></ol> + +<ol start=10 type="i"><li> + + <b>si</b>, after an accented vowel, is pronounced like <i>zh;</i> as in + <i>Ephesian, confusion;</i> pronounced <i>Ephezhan, confuzhon</i></li></ol> + +<ol start=11 type="i"><li> + + When <b>ci</b> or <b>ti</b> precede similar combinations, as in + pron<i>u</i>n<i>ci</i>a<i>ti</i>on, nego<i>ti</i>a<i>ti</i>on, they + should be pronounced <i>ze</i> instead of <i>she</i>, to prevent a + repetition of the latter syllable; as <i>pronunceashon</i> instead of + <i>pronunsheashon.</i></li></ol> + +<ol start=12 type="i"><li> + + <b>gh</b>, both in the middle and at the end of words ia silent; as in + <i>caught, bought, fright, nigh, sigh;</i> pronounced <i>caut, baut, + frite, ni, si.</i> In the following exceptions, however, <i>gh</i> + are pronounced as <i>f:—cough, chough, clough, enough, laugh, + rough, slough, tough, trough.</i></li></ol> + +<ol start=13 type="i"><li> + + When <b>wh</b> begins a word, the aspirate <i>h</i> precedes <i>w</i> + in pronunciation; as in <i>what, whiff, whale;</i> pronounced + <i>hwat, hwiff, hwale, w</i> having precisely the sound of + <i>oo</i>, French <i>ou</i>. In the following words <i>w</i> is + silent:—<i>who, whom, whose, whoop, whole.</i></li></ol> + +<ol start=14 type="i"><li> + + <b>h</b> after <i>r</i> has no sound or use; as in <i>rheum, + rhyme</i>; pronounced <i>reum, ryme</i>.</li></ol> + +<ol start=15 type="i"><li> + + <b>h</b> should be sounded in the middle of words; as in + fore<i>h</i>ead, ab<i>h</i>or, be<i>h</i>old, ex<i>h</i>aust, + in<i>h</i>abit, un<i>h</i>orse.</li></ol> + +<ol start=16 type="i"><li> + + H should always be sounded except in the following + words:—heir, herb, honest, honour, hospital, hostler, hour, humour, + and humble, and all their derivatives,—such as humorously, derived + from humour.</li></ol> + +<ol start=17 type="i"><li> + + <b>k</b> and <b>g</b> are silent before <i>n</i>; as <i>know, gnaw;</i> + pronounced <i>no, naw.</i></li></ol> + +<ol start=18 type="i"><li> + + <b>w</b> before <i>r</i> is silent; as in <i>wring, wreath;</i> + pronounced <i>ring, reath.</i></li></ol> + +<ol start=19 type="i"><li> + + <b>b</b> after <i>m</i> is silent; as in <i>dumb, numb;</i> pronounced + <i>dum, num.</i></li></ol> + +<ol start=20 type="i"><li> + + <b>L</b> before <i>k</i> is silent; as in <i>balk, walk, talk;</i> + pronounced <i>bauk, wauk, tauk.</i></li></ol> + +<ol start=21 type="i"><li> + + <b>ph</b> has the sound of <i>f;</i> as in <i>philosophy;</i> + pronounced <i>filosofy.</i></li></ol> + +<ol start=22 type="i"><li> + + <b>ng</b> has two sounds, one as in <i>anger</i>, the other as in + <i>fin-ger.</i></li></ol> + +<ol start=23 type="i"><li> + + <b>n</b>after <i>m</i>, and closing a syllable, is silent; as in + <i>hymn, condemn.</i></li></ol> + +<ol start=24 type="i"><li> + + <b>p</b>before <i>s</i> and <i>t</i> is mute; as in <i>psalm, + pseudo, ptarmigan;</i> pronounced <i>sarm, sudo, tarmigan.</i></li></ol> + +<ol start=25 type="i"><li> + + <b>r</b> has two sounds, one strong and vibrating, as at the + beginning of words and syllables, such as <i>robber, reckon, + error;</i> the other as at the terminations of words, or when + succeeded by a consonant, as <i>farmer, morn.</i></li></ol> + +<ol start=26 type="i"><li> + + Before the letter <b>r</b>, there is a slight sound of <i>e</i> + between the vowel and the consonant. Thus, <i>bare, parent, + apparent, mere, mire, more, pure, pyre,</i> are pronounced nearly + <i>baer, paerent, appaerent, me-er,mier, moer,puer, pyer.</i> This + pronunciation proceeds from the peculiar articulation of <i>r</i>, + and it occasions a slight change of the sound of <i>a</i>, which can + only be learned by the ear.</li></ol> + +<ol start=27 type="i"><li> + + There are other rules of pronunciation affecting the + combinations of vowels, &c; but as they are more difficult to + describe, and as they do not relate to errors which are commonly + prevalent, we shall content ourselves with giving examples of them + in the following list of words. When, a syllable in any word in this + list is printed in <b>bold</b>, the accent or stress of voice should be + laid on that syllable.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Auctions Commenced in Britain in A.D. 1779.</span></i></p><br> + +<a name="p197"></a><b><i>197. Proper Pronunciations of Words often Wrongly Pronounced.</i></b><br> +<br> +<table summary="pronunciation" cellspacing="2" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>Again</b></td> + <td>usually pronounced a-<i>gen</i>, not as spelled.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Alien</b></td> + <td>á-li-en not <i>ale-yen.</i></td> +</tr> +<tr align="left" valign="top"> + <td><b>Antipodes</b></td> + <td>an-<i>tip</i>-o-dees.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Apostle</b></td> + <td>as <i>a-pos'l</i>, without the <i>t</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Arch-</b></td> + <td><i>artch</i> in compounds of our own language, +as in archbishop, archduke; but +<i>ark</i> in words derived from the Greek, as +archaic, ar-<i>ka</i>-ik; archaeology, ar-ke-<i>ol</i>-o-gy; +archangel, ark-<i>ain</i>-gel; archetype, +<i>ar</i>-ke-type; archiepiscopal, ar-ke-e-<i>pis</i>-co-pal; +archipelago, ar-ke-<i>pel</i>-a-go; ar-chives, +<i>ar</i>-kivz, &c</td> +</tr> +<tr align="left" valign="top"> + <td><b>Asia</b></td> + <td><i>a</i>-sha.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Asparagus</b></td> + <td>as spelled, not asparagrass.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Aunt</b></td> + <td>ant, not <i>au</i>nt.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Awkward</b></td> + <td>awk-<i>wurd,</i> not awk-<i>urd.</i></td> +</tr> +<tr align="left" valign="top"> + <td><b>Bade</b></td> + <td>bad</td> +</tr> +<tr align="left" valign="top"> + <td><b>Because</b></td> + <td>be-<i>cawz,</i> not ba-<i>cos</i></td> +</tr> +<tr align="left" valign="top"> + <td><b>Been</b></td> + <td>bin</td> +</tr> +<tr align="left" valign="top"> + <td><b>Beloved</b></td> + <td>as a verb, be-<i>luvd;</i> as an adjective, +be-<i>luv</i>-ed. Blessed, cursed, &c, are subject +to the same rule.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Beneath</b></td> + <td>with the <i>th</i> in breath, not with +the <i>th</i> in breathe.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Bio'graphy</b></td> + <td>as spelled, not beography.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Buoy</b></td> + <td>boy, not bwoy.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Canal'</b></td> + <td>as spelled, not ca-nel.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Caprice</b></td> + <td>capreece</td> +</tr> +<tr align="left" valign="top"> + <td><b>Catch</b></td> + <td>as spelled, not ketch.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Chaos</b></td> + <td><i>ka</i>-oss.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Charlatan</b></td> + <td><i>shar</i>-latan.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Chasm</b></td> + <td>kazm</td> +</tr> +<tr align="left" valign="top"> + <td><b>Chasten</b></td> + <td>chasn</td> +</tr> +<tr align="left" valign="top"> + <td><b>Chivalry</b></td> + <td><i>shiv</i>-alry.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Chemistry</b></td> + <td><i>kem'</i>-is-tre, not <i>kim</i>-is-tre.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Choir</b></td> + <td>kwire</td> +</tr> +<tr align="left" valign="top"> + <td><b>Clerk</b></td> + <td>klark</td> +</tr> +<tr align="left" valign="top"> + <td><b>Combat</b></td> + <td><i>kum</i>-bat.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Conduit</b></td> + <td><i>kun</i>-dit.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Corps</b></td> + <td>kor: the plural corps is pronounced korz.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Covetous</b></td> + <td><i>cuv</i>-e-tus, not cov-e-tus.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Courteous</b></td> + <td><i>curt</i>-yus.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Courtesy</b></td> + <td>1. (politeness), <i>cur</i>-te-sey.<br> + 2. (a lowering of the body), <i>curt</i>-sey.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Cresses</b></td> + <td>as spelled, not <i>cree</i>-ses.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Cu'riosity</b></td> + <td>cu-re-os-e-ty, not cur<i>os</i>ity.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Cushion</b></td> + <td><i>coosh</i>-un, not coosh-<i>in</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Daunt</b></td> + <td>d<i>aw</i>nt, not dant or darnt, as some + erroneously pronounce it.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Design and Desist</b></td> + <td>have the sound of <i>s</i>, not of <i>z</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Desire</b></td> + <td>should have the sound of <i>z</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Despatch</b></td> + <td>de-<i>spatch</i>, not <i>dis</i>-patch.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Dew</b></td> + <td>due, not doo.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Diamond</b></td> + <td>as spelled, not <i>di</i>mond.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Diploma</b></td> + <td>de-<i>plo</i>-ma, not <i>dip</i>-lo-ma.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Diplomacy</b></td> + <td>de-<i>plo</i>-ma-cy, not <i>dip</i>-lo-ma-cy.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Direct</b></td> + <td>de-<i>reckt</i>, not <i>di</i>-rect.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Divers</b></td> + <td>(several), <i>di</i>-verz; but diverse (different), + <i>di</i>-verse.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Dome</b></td> + <td>as spelled, not doom.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Drought</b></td> + <td>drowt, not drawt.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Duke</b></td> + <td>as spelled, not dook.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Dynasty</b></td> + <td><i>dyn</i>-as-te, not <i>dy</i>-nas-ty.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Edict</b></td> + <td><i>e</i>-dickt, not <i>ed</i>-ickt.</td> +</tr> +<tr align="left" valign="top"> + <td><b>E'en and e'er</b></td> + <td>een and air.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Egotism</b></td> + <td><i>eg</i>-o-tizm, not <i>e</i>-go-tism.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Either</b></td> + <td><i>e</i>-ther or <i>i</i>-ther.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Engine</b></td> + <td><i>en</i>-jin, not <i>in</i>-jin.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Ensign</b></td> + <td><i>en</i>-sign; ensigncy, <i>en</i>-sin-se.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Epistle</b></td> + <td>without the <i>t</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Epitome</b></td> + <td>e-<i>pit</i>-o-me</td> +</tr> +<tr align="left" valign="top"> + <td><b>Epoch</b></td> + <td>e-pock, not ep-ock.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Equinox</b></td> + <td>e-qui-nox, not eck-wi-nox.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Europe</b></td> + <td>U-rope, not U-rup. Euro-<i>pe</i>an + not Eu-ro-pean.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Every</b></td> + <td><i>ev</i>-er-y, not <i>ev</i>-ry.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Executor</b></td> + <td>egz-<i>ec</i>-utor, not with the sound of <i>x</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Extraordinary</b></td> + <td>as spelled, not ex-<i>tror</i>—di-ner-i, or <i>ex</i>-traordinary, nor extrornarey</td> +</tr> +<tr align="left" valign="top"> + <td><b>February</b></td> + <td>as spelled, not Febuary.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Finance</b></td> + <td>fe-<i>nance</i>, not <i>fi</i>nance.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Foundling</b></td> + <td>as spelled, not <i>fond</i>-ling.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Garden</b></td> + <td><i>gar</i>-dn, not gar-den, nor gard-ing.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Gauntlet</b></td> + <td>gawnt-let, not <i>gant</i>-let.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Geography</b></td> + <td>as spelled, not <i>jo</i>graphy, or gehography.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Geometry</b></td> + <td>as spelled, not <i>jom</i>-etry.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Haunt</b></td> + <td>hawnt, not hant.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Height</b></td> + <td>hite, not highth.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Heinous</b></td> + <td><i>hay</i>-nuss, not <i>hee</i>-nus.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Highland</b></td> + <td><i>hi</i>-land, not <i>hee</i>-land.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Horizon</b></td> + <td>ho-<i>ri</i>-zn, not <i>hor</i>-i-zon.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Housewife</b></td> + <td>pronounced in the ordinary + way when it means the mistress of a + house who is a good manager, but <i>huz</i>-wif, + when it means a small case for needles.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Hymeneal</b></td> + <td>hy-men-e-<i>al</i>, not hy-menal.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Instead</b></td> + <td>in-<i>sted</i>, not instid.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Isolate</b></td> + <td><i>i</i>-so-late; not <i>iz</i>-o-late, nor <i>is</i>-olate.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Jalap</b></td> + <td><i>jal</i>-ap, not jolup.</td> +</tr> +<tr align="left" valign="top"> + <td><b>January</b></td> + <td>as spelled, not Jenuary nor Janewary.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Leave</b></td> + <td>as spelled, not leaf.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Legend</b></td> + <td><i>lej</i>-end, not <i>le</i>-gend.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Lieutenant</b></td> + <td>lef-<i>ten</i>-ant, not leu-<i>ten</i>-ant.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Many</b></td> + <td><i>men</i>-ney, not man-ny.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Marchioness</b></td> + <td><i>mar</i>-shun-ess, not as spelled.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Massacre</b></td> + <td><i>mas</i>-sa-ker, not mas-sa-cre.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Mattress</b></td> + <td>as spelled, not <i>mat</i>-trass.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Matron</b></td> + <td><i>ma</i>-trun, not mat-ron.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Medicine</b></td> + <td><i>med</i>-e-cin, not <i>med</i>-cin.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Minute</b></td> + <td>1. (sixty seconds), <i>min</i>-it.<br> + 2. (small), mi-<i>nute</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Miscellany</b></td> + <td>mis-<i>cel</i>-lany, not <i>mis</i>-cellany.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Mischievous</b></td> + <td><i>mis</i>-chiv-us, not mis-<i>cheev</i>-us.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Ne'er</b></td> + <td>for never, nare.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Neighbourhood</b></td> + <td><i>nay</i>-bur-hood, not <i>nay</i>-burwood.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Nephew</b></td> + <td><i>nev</i>-u, not <i>nef</i>u.</td> +</tr> +<tr align="left" valign="top"> + <td><b>New</b></td> + <td>nu, not noo.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Notable</b></td> + <td>(worthy of notice), <i>no</i>-tu-bl.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Obilge</b></td> + <td>as spelled, not obleege.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Oblique</b></td> + <td>ob-<i>leek</i>, not o-<i>blike</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Odorous</b></td> + <td>o-der-us, not <i>od</i>-ur-us.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Of</b></td> + <td>ov, except when compounded with the + here, and where, which should be pronounced + here-<i>of</i>, there-<i>of</i>, and where-<i>of</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Off</b></td> + <td>as spelt, not awf.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Organization</b></td> + <td><i>or</i>-gan-i-<i>za</i>-shun, not or-ga-<i>ne</i>-za-shun.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Ostrich</b></td> + <td>os-tr'ch, not <i>os</i>-tridge.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Pageant</b></td> + <td><i>paj</i>-ent, not <i>pa</i>-jant.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Parent</b></td> + <td><i>pare</i>-ent, not <i>par</i>-ent.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Partisan</b></td> + <td><i>par</i>-te-zan, not par-te-<i>zan</i>, nor + <i>par</i>—ti-zan.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Patent</b></td> + <td><i>pa</i>-tent, not <i>pat</i>-ent.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Physiognomy</b></td> + <td>as <i>fiz</i>-i-<i>og</i>nomy, not phy-sionnomy.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Pincers</b></td> + <td><i>pin</i>-cerz, not pinch-erz.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Plaintiff</b></td> + <td>as spelled, not plan-tiff.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Pour</b></td> + <td>pore, not so as to rhyme with our.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Precedent</b></td> + <td>(an example), <i>pres</i>-e-dent; pre-<i>ce</i>-dent + (going before in point of time, + previous, former), is the pronunciation + of the adjective.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Prologue</b></td> + <td><i>pro</i>-log, not <i>prol</i>-og.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Quadrille</b></td> + <td>ka-<i>dril</i>, not quod-ril.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Quay</b></td> + <td>key, not as spelled.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Radish</b></td> + <td>as spelled, not red-ish.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Raillery</b></td> + <td><i>rail'</i>-er-y, or <i>ral</i>-er y, not as spelled.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Rather</b></td> + <td><i>rar</i>-ther, not ray-ther.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Resort</b></td> + <td>re-<i>sort</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Resound</b></td> + <td>re-<i>zound</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Respite</b></td> + <td><i>res</i>-pit, not as spelled.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Rout</b></td> + <td>(a party; and to rout), should be pronounced + rowt.<br> +Route (a road), root.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Saunter</b></td> + <td><i>saun</i>-ter, not <i>sarn</i>-ter or <i>san</i>-ter.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Sausage</b></td> + <td><i>saw</i>-sage not sos-sidge, nor sassage.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Schedule</b></td> + <td><i>shed</i>-ule, not shed-dle.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Seamstress</b></td> + <td>is pronounced <i>seem</i>-stress, but + semp-stress, as the word is now commonly + spelt, is pronounced <i>sem</i>-stress.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Sewer</b></td> + <td><i>soo</i>-er or <i>su</i>-er, not shore, nor shure.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Shire</b></td> + <td>as spelled, when uttered as a single word, but shortened into shir in composition.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Shone</b></td> + <td>shon, not shun, nor as spelled.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Soldier</b></td> + <td><i>sole</i>-jer.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Solecism</b></td> + <td><i>sol</i>-e-cizm, not sole-cizm.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Soot</b></td> + <td>as spelled, not sut.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Sovereign</b></td> + <td><i>sov</i>-er-in, not suv-er-in.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Specious</b></td> + <td><i>spe</i>-shus, not <i>spesh</i>-us.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Stomacher</b></td> + <td><i>stum</i>-a-cher.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Stone</b></td> + <td>(weight), as spelled, not stun.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Synod</b></td> + <td><i>sin</i>-od, not <i>sy</i>-nod.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Tenure</b></td> + <td><i>ten</i>-ure, not <i>te</i>-nure.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Tenet</b></td> + <td><i>ten</i>-et, not <i>te</i>-net.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Than</b></td> + <td>as spelled, not thun.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Tremor</b></td> + <td><i>trem</i>-ur, not <i>tre</i>-mor.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Twelfth</b></td> + <td>should have the th sounded.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Umbrella</b></td> + <td>as spelled, not um-ber-el-la.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Vase</b></td> + <td>vaiz or varz, not vawze.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Was</b></td> + <td>woz, not wuz.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Weary</b></td> + <td><i>weer</i>-i, not w<i>ar</i>y.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Were</b></td> + <td>wer, not ware.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Wont</b></td> + <td> wunt, not as spelled.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Wrath</b></td> + <td>rawth, not rath: as an adjective it + is spelled wroth, and pronounced with + the vowel sound shorter, as wrath-ful, + &c </td> +</tr> +<tr align="left" valign="top"> + <td><b>Yacht</b></td> + <td>yot, not yat.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Yeast</b></td> + <td>as spelled, not yest.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Zenith</b></td> + <td><i>zen</i>-ith, not <i>ze</i>-nith.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Zodiac</b></td> + <td><i>zo</i>-de-ak.</td> +</tr> +<tr align="left" valign="top"> + <td><b>Zoology</b></td> + <td>should have both o's sounded,as + zo-<i>ol</i>-o-gy, not <i>zoo</i>-lo-gy.</td> +</tr> +</table><br> +<br> +<br> + <i>Note</i>.—The tendency of all good elocutionists is to pronounce as + nearly in accordance with the spelling as possible.<br> +<br> + Pronounce:<br> +<br> +<table summary="pronunciation 2" cellspacing="2" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>ace</b></td> + <td>not iss, as furn<i>ace</i>, not furn<i>iss</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>age</b></td> + <td>not idge, as cabbage, courage, postage, village.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ain, ane</b></td> + <td>not in, as certain, cert<i>ane</i>, not + cert<i>in</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ate</b></td> + <td>not it, as moder<i>ate</i>, not moder<i>it</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ect</b></td> + <td>not ec, as asp<i>ect</i>, not asp<i>ec</i>; subj<i>ect</i>, + not subj<i>ec</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ed</b></td> + <td>not id, or ud, as wicked, not wick<i>i</i>d, + or wick<i>u</i>d.</td> +</tr> +<tr align="left" valign="top"> + <td><b>el</b></td> + <td>not l, <i>mod</i>el, not <i>mod</i>l; <i>nov</i>el,not <i>nov</i>l.</td> +</tr> +<tr align="left" valign="top"> + <td><b>en</b></td> + <td>not n, as sudd<i>en</i>, not sudd<i>n</i>.—Burden, + burthen, garden, lengthen, seven, + strengthen, often, and a few others,have + the <i>e</i> silent.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ence</b></td> + <td>not unce, as influ<i>ence</i>, not influ-<i>unce</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>es</b></td> + <td>not is, as pleas<i>es</i>, not pleas<i>is</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ile</b></td> + <td>should be pronounced il, as fert<i>il</i>, not + fert<i>ile</i>, in all words except chamomile + <i>(cam)</i>, exile, gentile, infantile, reconcile + and senile, which should be pronounce + ile.</td> +</tr> +<tr align="left" valign="top"> + <td><b>in</b></td> + <td>not n, as Lat<i>in</i>, not Lat<i>n</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>nd</b></td> + <td>not n, as husba<i>nd</i>, not husb<i>an</i>, thous<i>and</i>, + not thous<i>an</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ness</b></td> + <td>not n<i>iss</i>, as careful<i>ness</i>, not carefuln<i>iss</i>. + </td> +</tr> +<tr align="left" valign="top"> + <td><b>ng</b></td> + <td>not n, as singi<i>ng</i>, not sing<i>in</i>; speaki<i>ng</i>, + not speak<i>in</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>ngth</b></td> + <td>not nth, as stre<i>ng</i>th, not stre<i>nth</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>son</b></td> + <td>the <i>o</i> should be silent; as in treason; + <i>tre-zn</i>, not <i>tre-son</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>tal</b></td> + <td>not tle, as capi<i>tal</i>, not capi<i>tle</i>; me<i>tal</i>, + not met<i>tle</i>; mor<i>tal</i>, not mor<i>tle</i>; periodi<i>cal</i>; + not periodi<i>cle</i>.</td> +</tr> +<tr align="left" valign="top"> + <td><b>xt</b></td> + <td>not x, as ne<i>xt</i>, not ne<i>x</i>.</td> +</tr> +</table> + +<br> +<p align="right"><i><span style="color: #A82C28">Publication of Banns of Marriage Commenced A.D.1210.</span></i></p><br> + +<a name="p198"></a><b><i>198. Punctuation</i></b><br> +<br> + Punctuation teaches the method of placing <i>Points</i>, in written + or printed matter, in such a manner as to indicate the pauses which + would be made by the author if he were communicating his thoughts + orally instead of by written signs. +<br> +<p align="right"><i><span style="color: #A82C28">Silk First Brought From India A.D. 274.</span></i></p><br> + +<a name="p199"></a><b><i>199. Writing and Printing </i></b><br> +<br> + are substitutes for oral communication; and correct punctuation is + essential to convey the meaning intended, and to give due force to + such passages as the author may wish to impress upon the mind of the + person to whom they are being communicated. +<br> +<p align="right"><i><span style="color: #A82C28">Wines were First Made in Britain A.D. 276.</span></i></p><br> + +<a name="p200"></a><b><i>200. The Points are as follows:</i></b><br> +<br> +<table summary="punctuation" cellspacing="2" cellpadding="10"> +<tr align="left" valign="top"> + <td valign="middle">comma</td> + <td><span style="font-size: 150%;"><b>,</b></span></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">semi-colon</td> + <td><span style="font-size: 150%;"><b>;</b></span></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">colon</td> + <td><span style="font-size: 150%;"><b>:</b></span></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">Period, or Full Point </td> + <td><b><span style="font-size: 150%;">.</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">Apostrophe</td> + <td><b><span style="font-size: 150%;">'</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">Hyphen</td> + <td><b><span style="font-size: 150%;">-</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">Note of Interrogation</td> + <td><b><span style="font-size: 150%;">?</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">Note of Exclamation </td> + <td><b><span style="font-size: 150%;">!</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">Parenthesis</td> + <td><b><span style="font-size: 150%;">( )</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">Asterisk, or Star</td> + <td><b><span style="font-size: 150%;">*</span></b></td> +</tr> +</table><br> +<br> +As these are all the points required in simple epistolary composition, + we will confine our explanations to the rules which should govern the + use of them. +<br> +<br> + +<a name="p201"></a><b><i>201. The Other Points</i></b><br> +<br> +however, are:<br> +<br> +<table summary="punctuation" cellspacing="2" cellpadding="10"> +<tr align="left" valign="top"> + <td valign="middle">the paragraph</td> + <td><span style="font-size: 150%;"><b>¶</b></span></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">the section</td> + <td><span style="font-size: 150%;"><b>§</b></span></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">the dagger</td> + <td><span style="font-size: 150%;"><b>†</b></span></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">the double dagger </td> + <td><b><span style="font-size: 150%;">‡</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">the parallel</td> + <td><b><span style="font-size: 150%;">||</span></b></td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">the bracket</td> + <td><b><span style="font-size: 150%;">[ ]</span></b></td> +</tr> +</table><br> +<br> +and some others.<br> +<br> + These, however, are quite unnecessary, except for elaborate works, in + which they are chiefly used for notes or marginal references. The rule + — is sometimes used as a substitute for the bracket or parenthesis. + +<br> +<br> + +<a name="p202"></a><b><i>202. Pauses</i></b><br> +<br> +<table summary="punctuation 2" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <td valign="middle">The comma</td> + <td><b><span style="font-size: 150%;">,</span></b></td> + <td valign="middle">denotes the shortest pause</td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">the semi-colon</td> + <td><b><span style="font-size: 150%;">;</span></b></td> + <td valign="middle">a little longer pause than the comma</td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">the colon</td> + <td><b><span style="font-size: 150%;">:</span></b></td> + <td valign="middle">a little longer pause than the semicolon</td> +</tr> +<tr align="left" valign="top"> + <td valign="middle">The period</td> + <td><b><span style="font-size: 150%;">.</span></b></td> + <td valign="middle">or full point, the longest pause.</td> +</tr> +</table> +<br> +<br> + +<a name="p203"></a><b><i>203. The Relative Duration </i></b><br> +<br> +of these pauses is described as:<br> +<br> +<table summary="punctuation 3" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <td><b>Comma</b></td> + <td>while you count</td> + <td><b>One</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>Semicolon </b></td> + <td>while you count</td> + <td><b>Two</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>Colon</b></td> + <td>while you count</td> + <td><b>Three</b></td> +</tr> +<tr align="left" valign="top"> + <td><b>Period</b></td> + <td>while you count</td> + <td><b>Four</b></td> +</tr> +</table><br> +<br> + This, however, is not an infallible rule, because the duration of the + pauses should be regulated by the degree of rapidity with which the + matter is being read. In slow reading the duration of the pauses + should be increased. +<br> +<br> + +<a name="p204"></a><b><i>204. The Other Points </i></b><br> +<br> + are rather indications of expression, and of meaning and connection, + than of pauses, and therefore we will notice them separately. +<br> +<br> + +<a name="p205"></a><b><i>205. Misplacing</i></b><br> +<br> +of even so slight a point, or pause, as the comma, will often alter + the meaning of a sentence. The contract made for lighting the town of + Liverpool, during the year 1819, was thrown void by the misplacing of + a comma in the advertisements, thus: + + <blockquote>"The lamps at present are about 4,050, and have in general two + spouts each, composed of not less than twenty threads of cotton." </blockquote> + + The contractor would have proceeded to furnish each lamp with the said + twenty threads, but this being but half the usual quantity, the + commissioners discovered that the difference arose from the comma + following instead of preceding the word <i>each.</i> The parties + agreed to annul the contract, and a new one was ordered. +<br> +<br> + +<a name="p206"></a><b><i>206. Without Punctuation</i></b><br> +<br> +The Following Sentence shows how difficult it is to read without the + aid of the points used as pauses: + + <blockquote>Death waits not for storm nor sunshine within a dwelling in one of + the upper streets respectable in appearance and furnished with such + conveniences as distinguish the habitations of those who rank among + the higher clashes of society a man of middle age lay on his last + bed momently awaiting the final summons all that the most skillful + medical attendance all that love warm as the glow that even an + angel's bosom could do had been done by day and night for many long + weeks had ministering spirits such as a devoted wife and loving + children are done all within their power to ward off the blow but + there he lay his raven hair smoothed off from his noble brow his + dark eyes lighted with unnatural brightness and contrasting strongly + with the pallid hue which marked him as an expectant of the dread + messenger.</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">Coals First Brought to London A.D. 1357.</span></i></p><br> + +<a name="p207"></a><b><i>207. With Punctuation</i></b><br> +<br> +The same sentence, properly pointed, and with capital letters placed; + after full-points, according to the adopted rule, may be easily read + and understood: + + <blockquote>Death waits not for storm nor sunshine. Within a dwelling in one of + the upper streets, respectable in appearance, and furnished with + such conveniences as distinguish the habitations of those who rank + among the higher classes of society, a man of middle age lay on his + last bed, momently awaiting the final summons. All that the most + skilful medical attendance—all that love, warm as the glow that + fires an angel's bosom, could do, had been done; by day and night, + for many long weeks, had ministering spirits, such as a devoted + wife; and loving children are, done all within their power to ward + off the blow. But there he lay, his raven hair smoothed off from his + noble brow, his dark eyes lighted with unnatural brightness, and + contrasting strongly with the pallid hue which marked him as an + expectant of the dread messenger.</blockquote> +<br> +<br> + +<a name="p208"></a><b><i>208. The Apostrophe <span style="font-size: 150%;"><b>'</b></span></i></b><br> +<br> + is used to indicate the combining of two words in one,—as John's + book, instead of John, his book; or to show the omission of parts of + words, as Glo'ster, for Gloucester—tho' for though. These + abbreviations should be avoided as much as possible. Cobbett says the + apostrophe "ought to be called the mark of <i>laziness</i> and + vulgarity." The first use, however, of which we gave an example, is a + necessary and proper one. +<br> +<br> + +<a name="p209"></a><b><i>209. The Hyphen <b><span style="font-size: 150%;">-</span></b></i></b><br> +<br> + or conjoiner, is used to unite words which, though they are separate + and distinct, have so close a connection as almost to become one word, + as water-rat, wind-mill, &c. It is also used in writing and printing, + at the end of a line, to show where a word is divided and continued in + the next line. Look down the ends of the lines in this column [in the original printed text], and you + will notice the hyphen in several places. +<br> +<br> + +<a name="p210"></a><b><i>210. The Note of Interrogation <b><span style="font-size: 150%;">?</span></b></i></b><br> +<br> + indicates that the sentence to which it is put asks a question; as, + "What is the meaning of that assertion? What am I to do?" +<br> +<br> + +<a name="p211"></a><b><i>211. The Note of Exclamation <b><span style="font-size: 150%;">!</span></b></i></b><br> +<br> +or of admiration, indicates surprise, pleasure, or sorrow; as "Oh! Ah! Goodness! + Beautiful! I am astonished! Woe is me!"<br> +<br> + Sometimes, when an expression of strong surprise or pleasure is + intended, two notes of this character are employed, thus!! +<br> +<br> + +<a name="p212"></a><b><i>212. The Parenthesis <b><span style="font-size: 150%;">( )</span></b></i></b><br> +<br> + is used to prevent confusion by the introduction to a sentence of a + passage not necessary to the sense thereof. "I am going to meet Mr. + Smith (though I am not an admirer of him) on Wednesday next." It is + better, however, as a rule, not to employ parenthetical sentences. +<br> +<br> + +<a name="p213"></a><b><i>213. The Asterisk <b><span style="font-size: 150%;">*</span></b></i></b><br> +<br> +or star, may be employed to refer from the text to a note of explanation at the + foot of a column, or at the end of a letter. [***] Three stars are + sometimes used to call particular attention to a paragraph. +<br> +<p align="right"><i><span style="color: #A82C28">Paper Made of Cotton Rags A.D. 1000.</span></i></p><br> + +<a name="p214"></a><b><i>214. Hints upon Spelling</i></b><br> +<br> +The following rules will be found of great assistance in writing, + because they relate to a class of words about the spelling of which + doubt and hesitation are frequently felt:<br> +<br> + +<ol start=1 type="i"><li> + All words of one syllable ending in <i>l</i>, with a single vowel + before it, have double <i>l</i> at the close; as, <i>mill</i>, + <i>sell</i>.</li></ol><br> + +<ol start=2 type="i"><li> + + All words of one syllable ending in <i>l</i>, with a double + vowel before it, have one <i>l</i> only at the close: as, + <i>mail</i>, <i>sail</i>.</li></ol><br> + +<ol start=3 type="i"><li> + + Words of one syllable ending in <i>l</i>, when compounded, + retain but one <i>l</i> each; as, <i>fulfil</i>, <i>skilful</i>.</li></ol><br> + +<ol start=4 type="i"><li> + + Words of more than one syllable ending in <i>l</i> have one + <i>l</i> only at the close; as, <i>delightful</i>, <i>faithful</i>; + except <i>befall</i>, <i>downfall</i>, <i>recall</i>, <i>unwell</i>, + &c.</li></ol><br> + +<ol start=5 type="i"><li> + + All derivatives from words ending in <i>l</i> have one <i>l</i> + only; as, <i>equality</i>, from <i>equal</i>; <i>fulness</i>, from + <i>full</i>; except they end in <i>er</i> or <i>ly</i>; as, + <i>mill</i>, <i>miller</i>; <i>full</i>, <i>fully</i>.</li></ol><br> + +<ol start=6 type="i"><li> + + All participles in <i>ing</i> from verbs ending in <i>e</i> lose + the <i>e</i> final; as <i>have, having; amuse, amusing;</i> unless + they come from verbs ending in double <i>e</i>, and then they + retain, both; as, <i>see, seeing; agree, agreeing.</i></li></ol><br> + +<ol start=7 type="i"><li> + + All adverbs in <i>ly</i> and nouns in <i>ment</i> retain the + <i>e</i> final of the primitives; as, <i>brave, bravely; refine, + refinement;</i> except <i>acknowledgment, judgment,</i> &c.</li></ol><br> + +<ol start=8 type="i"><li> + + All derivatives from words ending in <i>er</i> retain the + <i>e</i> before the <i>r;</i> as, <i>refer, reference;</i> except + <i>hindrance,</i> from <i>hinder; remembrance</i> from <i>remember; + disastrous</i> from <i>disaster; monstrous</i> from <i>monster; + wondrous</i> from <i>wonder; cumbrous</i> from <i>cumber,</i> &c.</li></ol><br> + +<ol start=9 type="i"><li> + + Compound words, if both end not in <i>i</i>, retain their + primitive parts entire; as, <i>millstone, changeable, graceless;</i> + except <i>always, also, deplorable, although, almost, admirable,</i> + &c.</li></ol><br> + +<ol start=10 type="i"><li> + + All words of one syllable ending in a consonant, with a single + vowel before it, double that consonant in derivatives; as, <i>sin, + sinner; ship, shipping; big, bigger; glad, gladder,</i> &c.</li></ol><br> + +<ol start=11 type="i"><li> + + Words of one syllable ending in a consonant, with a double vowel + before it, do not double the consonant in derivatives: as, <i>sleep, + sleepy; troop, troopers.</i></li></ol><br> + +<ol start=12 type="i"><li> + + All words of more than one syllable ending in a single + consonant, preceded by a single vowel, and accented on the last + syllable, double that consonant in derivatives; as, <i>commit, + committee; compel, compelled; appal, appalling; distil, + distiller.</i></li></ol><br> + +<ol start=13 type="i"><li> + + Nouns of one syllable ending in <i>y</i> preceded by a + consonant, change <i>y</i> into <i>ies</i> in the plural; and verbs + ending in <i>y</i>, preceded by a consonant, change <i>y</i> into + <i>ies</i> in the third person singular of the present tense, and + into <i>ied</i> in the past tense and past participle, as, <i>fly, + flies; I apply, he applies; we reply, we replied, or have + replied.</i> If the <i>y</i> be preceded by a vowel, this rule is + not applicable; as <i>key, keys; I play, he plays;</i> we have + <i>enjoyed</i> ourselves.</li></ol><br> + +<ol start=14 type="i"><li> + + Compound words whose primitives end in <i>y</i> change <i>y</i> + into <i>i</i>; as, <i>beauty, Beautiful; lovely, loveliness.</i></li></ol> +<br> +<br> + +<a name="p215"></a><b><i>215. H or no H? That is the Question.</i></b><br> +<br> +Few things point so directly to the want of <i>cultivation</i> as the + misuse of the letter H by persons in conversation. We hesitate to + assert that this common defect in speaking indicates the absence of + <i>education</i>—for, to our surprise, we have heard even educated + persons frequently commit this common, and vulgar error. Now, for the + purpose of assisting those who desire to improve their mode of + speaking, we intend to tell a little story about our next door + neighbour, Mrs. Alexander Hitching,—or, as she frequently styled + herself, with an air of conscious dignity, Mrs. <b>Halexander 'Itching</b>. + Her husband was a post-captain of some distinction, seldom at home, + and therefore Mrs. A. H. (or, as she rendered it, Mrs. H. I.) felt it + incumbent upon herself to represent her own dignity, and the dignity + of her husband also. Well, this Mrs. Hitching was a next-door + neighbour of ours—a most agreeable lady in many respects, middle + aged, good looking, uncommonly fond of talking, of active, almost of + fussy habits, very good tempered and good natured, but with a most + unpleasant habit of misusing the letter H to such a degree that our + sensitive nerves have often been shocked when in her society. But we + must beg the reader, if Mrs. H. should be an acquaintance of his, not + to breathe a word of our having written this account of her—or there + would be no limit to her "<i>h</i>indignation." And, as her family is + very numerous, it will be necessary to keep the matter as quiet as can + be, for it will scarcely be possible to mention the subject anywhere, + without "'orrifying" some of her relations, and instigating them to + make Mrs. H. become our "<i>h</i>enemy," instead of remaining, as we + wish her to do, our intimate friend.<br> +<br> + One morning, Mrs. H. called upon me, and asked me to take a walk, + saying that it was her <i>h</i>object to look out for an 'ouse, as her + lease had nearly terminated; and as she had often heard her dear + 'Itching say that he would like to settle in the neighbourhood of + 'Ampstead 'Eath, she should like me to assist her by my judgment in + the choice of a residence. + +"I shall he most happy to accompany you," I said.<br> +<br> + "I knew you would," said she; "and I am sure a <i>h</i>our or two in + your society will give me pleasure. It's so long since we've 'ad a + gossip. Besides which, I want a change of <i>h</i>air."<br> +<br> + I glanced at her peruke, and for a moment laboured under the idea + that she intended to call at her hairdresser's; but I soon + recollected.<br> +<br> + "I suppose we had better take the <i>h</i>omnibus," she remarked, + "and we can get out at the foot of the 'ill."<br> +<br> + I assented, and in a few minutes we were in the street, in the line + of the omnibus, and one of those vehicles soon appearing—<br> +<br> + "Will you 'ail it?" inquired she.<br> +<br> + So I hailed it at once, and we got in. Now Mrs. H. was so fond of + talking that the presence of strangers never restrained her—a fact + which I have often had occasion to regret. She was no sooner within + the omnibus than she began remarking upon <i>h</i>inconveaience of + such vehicles, because of their smallness, and the <i>h</i>insolence + of many of the conductors. She thought that the proprietors ought + only to 'ire men upon whose civility they could depend. Then she + launched out into larger topics—said she thought that the + <i>H</i>emperor of <i>H</i>austria—(here I endeavoured to interrupt + her by asking whether she had any idea of the part of Hampstead she + would like; but she would complete her remarks by saying) —must be + as 'appy as the days are long, now that the <i>H</i>empress had + presented him with a <i>hare</i> to the throne! (Some of the + passengers smiled, and turning round, looked out of the windows.)<br> +<br> + I much wished for our arrival at the spot where we should alight, + for she commenced a story about an 'andsome young nephew of hers, + who was a distinguished <i>h</i>officer of the <i>h</i>army. This + was suggested to her, no doubt, by the presence in the omnibus of a + fine-looking young fellow with a moustache. She said that at present + her nephew was stationed in <i>h</i>ireland; but he expected soon to + be <i>h</i>ordered to South <i>H</i>africa.<br> +<br> + The gentleman with the moustache seemed much amused, and smilingly + asked her whether her nephew was at all <i>h</i>ambitious? I saw + that he (the gentleman with the moustache) was jesting, and I would + have given anything to have been released from the unpleasant + predicament I was in. But what was more annoyance when Mrs. H. + proceeded to say to this youth, whose face was radiant with humour, + that it was the 'ight of her nephew's <i>h</i>ambition to serve his + country in the <i>h</i>our of need; and then she proceeded to ask + her fellow-traveller his opinion, of the <i>h</i>upshot of the + war—remarking that she 'oped it would soon be <i>h</i>over!<br> +<br> + At this moment I felt so nervous that I pulled out my handkerchief, + and endeavoured to create a diversion by making a loud nasal noise, + and remarking that I thought the wind very cold, when an accident + happened which took us all by surprise: one of the large wheels of + the minibus dropped off, and all the passeigers were jostled down + into a corner but, fortunately without serious injury. Mrs. H., + however, happening to be under three or four persons, raised a loud + cry for "'elp! 'elp!" She was speedily got out, when she assured us + that she was not 'urt; but she was in such a state of + <i>h</i>agitation that she wished to be taken to a chemist's shop, + to get some <i>h</i>aromatic vinegar, or some <i>Hoe</i> de Cologne! + The chemist was exceedingly polite to her, for which she said she + could never express her <i>h</i>obligations—an assertion which + seemed to me to be literally true. It was some time before she + resumed her accustomed freedom of conversation; but as we ascended + the hill she explained to me that she should like to take the house + as tenant from '<i>ear</i> to <i>'ear!</i>—but she thought + landlords would <i>h</i>object to such an agreement, as when they + got a good tenant they liked to 'old 'im as long as they could. She + expressed an opinion that 'Amstead must be very 'ealthy, because it + was so 'igh <i>h</i>up.<br> +<br> + We soon reached the summit of the hill, and turned through a lane + which led towards the Heath, and in which villas and cottages were + smiling on each side. "Now, there's a <i>h</i>elegant little place!" + she exclaimed, "just suited to my <i>h</i>ideas—about <i>h</i>eight + rooms and a <i>h</i>oriel <i>h</i>over the <i>h</i>entrance." But it + was not to let—so we passed on.<br> +<br> + Presently, she saw something likely to suit her, and as there was a + bill in the window, "To be let—Enquire Within," she gave a loud + rat-a-tat-tat at the door.<br> +<br> + The servant opened it.<br> +<br> + "I see this 'ouse is to let."<br> +<br> + "Yes, ma'am, it is; will you walk in?"<br> +<br> + "'Ow many rooms are there?"<br> +<br> + "Eleven, ma'am; but if you will step in, mistress will speak to + you."<br> +<br> + A very graceful lady made her appearance at the parlour door, and + invited us to step in. I felt exceedingly nervous, for I at once + perceived that the lady of the house spoke with that accuracy and + taste which is one of the best indications of refinement.<br> +<br> + "The house <i>is</i> to let—and a very pleasant residence we have + found it."<br> +<br> + "'Ave you <i>h</i>occupied it long?"<br> +<br> + "Our family has resided here for more than nine years."<br> +<br> + "Then, I suppose, your lease 'as run <i>h</i>out!"<br> +<br> + "No! we have it for five years longer: but my brother, who is a + clergyman, has been appointed to a living in Yorkshire, and for his + sake, and for the pleasure of his society, we desire to remove."<br> +<br> + "Well—there's nothing like keeping families together for the sake + of 'appiness. Now there's my poor dear 'Itching" [There she paused, + as if somewhat affected, and some young ladies who were in the room + drew their heads together, and appeared to consult about their + needlework; but I saw, by dimples upon their cheeks, which they + could not conceal, that they were smiling], "'e's 'itherto been + <i>h</i>at 'ome so seldom, that I've 'ardly <i>h</i>ever known what + 'appiness <i>h</i>is."<br> +<br> + I somewhat abruptly broke in upon the conversation, by suggesting + that she had better look through the house, and inquire the + conditions of tenancy. We consequently went through the various + rooms, and in every one of them she had "an <i>h</i>objection to + this," or "a 'atred for that," or would give "an 'int which might be + useful" to the lady when she removed. The young ladies were heard + tittering very much whenever Mrs. H. broke out, in a loud voice, + with her imperfect elocution, and I felt so much annoyed, that I + determined to cure her of her defective speaking.<br> +<br> + <a name="p215b">In</a> the evening, after returning home, we were sitting by the fire, + feeling comfortable and chatty, when I proposed to Mrs. Hitching the + following enigma from the pen of the late Henry Mayhew: + +<blockquote>The Vide Vorld you may search, and my fellow not find;<br> +I dwells in a Wacuum, deficient in Vind;<br> +In the Wisage I'm seen—in the Woice I am heard,<br> +And yet I'm inwisible, gives went to no Vurd.<br> +I'm not much of a Vag, for I'm vanting in Vit;<br> +But distinguished in Werse for the Wollums I've writ.<br> +I'm the head of all Willains, yet far from the Vurst—<br> +I'm the foremost in Wice, though in Wirtue the first.<br> +I'm not used to Veapons, and ne'er goes to Vor;<br> +Though in Walour inwincible—in Wictory sure;<br> +The first of all Wiands and Wictuals is mine—<br> +Rich in Wen'son and Weal, but deficient in Vine.<br> +To Wanity given, I in Welwets abound;<br> +But in Voman, in Vife, and in Vidow ain't found:<br> +Yet conspicuous in Wirgins, and I'll tell you, between us,<br> +To persons of taste I'm a bit of a Wenus;<br> +Yet none take me for Veal—or for Voe in its stead,<br> +For I ranks not among the sweet Voo'd, Vun, and Ved!</blockquote> + +Before the recital of the enigma was half completed, Mrs. Hitching + laughed heartily—she saw, of course, the meaning of it—that it was a + play upon the Cockney error of using the V instead of the W, and the + latter instead of the V. Several times, as I proceeded, she exclaimed + "<i>H</i>excellent! <i>h</i>excellent!" and when I had finished, she + remarked that is was very "<i>h</i>ingenious," and enough to + "<i>h</i>open the <i>h</i>eyes" of the Cockneys to their stupid and + vulgar manner of speaking.<br> +<br> + <a name="p215a">A</a> more difficult and delicate task lay before me. I told her that as + she was so much pleased with the first enigma, I would submit another + by the same author. I felt very nervous, but determined to proceed: + +<blockquote>I dwells in the Herth, and I breathes in the Hair;<br> +If you searches the Hocean, you'll find that I'm there.<br> +The first of all Hangels, in Holympus am Hi,<br> +Yet I'm banished from 'Eaven, expelled from on 'Igh.<br> +But though on this Horb I am destined to grovel,<br> +I'm ne'er seen in an 'Ouse, in an 'Ut, nor an 'Ovel;<br> +Not an 'Oss nor an 'Unter e'er bears me, alas!<br> +But often I'm found on the top of a Hass.<br> +I resides in a Hattic, and loves not to roam,<br> +And yet I'm invariably absent from 'Ome.<br> +Though 'ushed in the 'Urricane, of the Hatmosphere part,<br> +I enters no 'Ed, I creeps into no 'Art.<br> +Only look, and you'll see in the Heye I appear,<br> +Only 'ark, and you'll 'ear me just breathe in the Hear;<br> +Though in sex not an 'E, I am (strange paradox!)<br> +Not a bit of an 'Eifer, but partly a Hox.<br> +Of Heternity Hi'm the beginning! And, mark,<br> +Though I goes not with Noah, I am first in the Hark.<br> +I'm never in 'Ealth—have with Fysic no power;<br> +I dies in a Month, but comes back In a Hour!</blockquote> + + In re-citing the above I strongly emphasized the misplaced <i>h</i>'s. + After a brief pause, Mrs. Hitchings exclaimed, "Very good; very + clever." I then determined to complete my task by repeating the + following enigma upon the same letter written by Miss Catherine + Fanshawe and often erroneously attributed to Byron: + +<blockquote>'Twas whispered in heaven, 'twas muttered in hell,<br> +And echo caught faintly the sound as it fell;<br> +On the confines of earth 'twas permitted to rest,<br> +And the depths of the ocean its presence confessed.<br> +'Twill be found in the sphere when 'tis riven asunder,<br> +Be seen in the lightning, and heard in the thunder.<br> +'Twas allotted to man with his earliest breath,<br> +Attends at his birth, and awaits him in death;<br> +It presides o'er his happiness, honour, and health,<br> +Is the prop of his house, and the end of his wealth.<br> +In the heaps of the miser 'tis hoarded with care,<br> +But is sure to be lost on his prodigal heir.<br> +It begins every hope, every wish it must bound,<br> +With the husbandman toils, with the monarch is crowned.<br> +Without it the soldier and seaman may roam,<br> +But woe to the wretch who expels it from home.<br> +In the whispers of conscience its voice will be found,<br> +Nor e'en in the whirlwind of passion be drowned.<br> +'Twill not soften the heart, and though deaf to the ear,<br> +'Twill make it acutely and instantly hear.<br> +But in shade let it rest, like a delicate flower—<br> +Oh, breathe on it softly—it dies in an hour.</blockquote> + +She was much pleased, but seemed thoughtful, and once or twice in + conversation checked herself, and corrected herself in the + pronunciation of words that were difficult to her.<br> +<br> + <a name="p215c">A</a> few days afterwards., I called upon her, and upon being introduced + to the parlour to wait for her appearance, I saw lying upon her table + the following: + +<blockquote><b>Memorandum on the Use of the Letter H</b>.<br> +<br> +<table summary="the letter H" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Herb</td> + <td><b>'Erb</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Heir</td> + <td><b>'Eir</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Honesty</td> + <td><b>'Onesty</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Honour</td> + <td><b>Onour</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Hospital</td> + <td><b>Ospital</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Hostler</td> + <td><b>'Ostler</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Hour</td> + <td><b>'Our</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Humour</td> + <td><b>'Umour</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Humble</td> + <td><b>'Umble</b></td> +</tr> +<tr align="left" valign="top"> + <td>Pronounce</td> + <td>Humility</td> + <td><b>'Umility</b></td> +</tr> +</table><br> +<br> +<i>In all other cases the H is to be sounded when it begins a + word.</i><br> +<br> + <i>Mem</i>.—Be careful to sound the <i>H</i> slightly in such words + as w<i>h</i>ere, w<i>h</i>en, w<i>h</i>at, w<i>h</i>y—don't say + were, wen, wat, wy.</blockquote> + + I am happy to say that it is now a pleasure to hear Mrs. Hitching's + conversation. I only hope that others may improve as she has done. +<br> +<p align="right"><i><span style="color: #A82C28">Glass Manufacturing in England A.D. 1457.</span></i></p><br> + +<a name="p216"></a><b><i>216. Conversation</i></b><br> +<br> + There are many talkers, but few who know how to converse agreeably. + Speak distinctly, neither too rapidly nor too slowly. Accommodate the + pitch of your voice to the hearing of the person with whom you are + conversing. Never speak with your mouth full. Tell your jokes, and + laugh afterwards. Dispense with superfluous words—such as, "Well, I + should think," etc. +<br> +<p align="right"><i><span style="color: #A82C28">Tabacco Brought to England from Virginia A.D. 1588.</span></i></p><br> + +<a name="p217"></a><b><i>217. The Woman who wishes her conversation to be agreeable </i></b><br> +<br> + will avoid conceit or affectation, and laughter which is not natural + and spontaneous, Her language will be easy and unstudied, marked by a + graceful carelessness, which, at the same time, never oversteps the + limits of propriety. Her lips will readily yield to a pleasant smile; + she will not love to hear herself talk; her tones will bear the + impress of sincerity, and her eyes kindle with animation as she + speaks. The art of pleasing is, in truth, the very soul of good + breeding; for the precise object of the latter is to render us + agreeable to all with whom we associate—to make us, at the same time, + esteemed and loved. +<br> +<p align="right"><i><span style="color: #A82C28">Telescopes Invented in Germany A.D. 1590.</span></i></p><br> + +<a name="p218"></a><b><i>218. Rudeness</i></b><br> +<br> + We need scarcely advert to the rudeness of interrupting any one who is + speaking, or to the impropriety of pushing, to its full extent, a + discussion which has become unpleasant. +<br> +<br> + +<a name="p219"></a><b><i>219. Pedantry</i></b><br> +<br> + Some Men have a Mania for Greek and Latin quotations: this is + peculiarly to be avoided. It is like pulling up the stones from a tomb + wherewith to kill the living. Nothing is more wearisome than pedantry. +<br> +<br> + +<a name="p220"></a><b><i>220. Proportion</i></b><br> +<br> +If you feel your Intellectual Superiority to any one with whom you are + conversing, do not seek to bear him down: it would be an inglorious + triumph, and a breach of good manners. Beware, too, of speaking + lightly of subjects which bear a sacred character. +<br> +<br> + +<a name="p221"></a><b><i>221. Writing and Talking</i></b><br> +<br> + It is a Common Idea that the art of writing and the art of + conversation are one; this is a great mistake. A man of genius may be + a very dull talker. +<br> +<br> + +<a name="p222"></a><b><i>222. Interesting Conversation</i></b><br> +<br> + The two grand modes of making your conversation interesting, are to + enliven it by recitals calculated to affect and impress your hearers, + and to intersperse it with anecdotes and smart things. Count Antoine + Rivarol, who lived from 1757 to 1801, was a master in the latter mode. +<br> +<br> + +<a name="p223"></a><b><i>223. Composition</i></b><br> +<br> +If you would write to any purpose, you must be perfectly free from + without, in the first place, and yet more free from within. Give + yourself the natural rein; think on no pattern, no patron, no paper, + no press, no public; think on nothing, but follow your own impulses. + Give yourself as you are, what you are, and how you see it. Everyman + sees with his own eyes, or does not see at all. This is + incontrovertibly true. Bring out what you have. If you have nothing, + be an honest beggar rather than a respectable thief. Great care and + attention should be devoted to epistolary correspondence, as nothing + exhibits want of taste and judgment so much as a slovenly letter. + Since the establishment of the penny postage it is recognised as a + rule that all letters should be prepaid; indeed, many persons make a + point of never taking in an unpaid letter. The following hints may be + worthy of attention: +<br> +<br> + +<a name="p224"></a><b><i>224. Stamps</i></b><br> +<br> + Always put a Stamp on your envelope, at the top, in the right-hand + corner. +<br> +<br> + +<a name="p225"></a><b><i>225. Direction</i></b><br> +<br> + Let the Direction be written very plain; this will save the postman + trouble, and facilitate business by preventing mistakes. +<br> +<br> + +<a name="p226"></a><b><i>226. Postal District</i></b><br> +<br> + If the Address be in London add the letters of the postal district in + which it happens to be, for this also saves trouble in the General + Post Office. Thus in writing to the publishers of "Enquire Within," + whose house of business is in the East Central (E.C.) postal district, + address your letter to Messrs. Houlston and Sons, Paternoster Square, + London, E.C. +<br> +<br> + +<a name="p227"></a><b><i>227. Heading</i></b><br> +<br> + At the head of your Letter, in the right-hand corner, put your address + in full, with the day of the month underneath; do not omit this, + though you may be writing to your most intimate friend for the third + or even the fourth time in the course of a day. +<br> +<br> + +<a name="p228"></a><b><i>228. Subject</i></b><br> +<br> + What you have to say in your Letter, say as plainly as possible, as if + you were speaking; this is the best rule. Do not revert three or four + times to one circumstance, but finish as you go on. +<br> +<br> + +<a name="p229"></a><b><i>229. Signature</i></b><br> +<br> + Let your signature be written as plainly as possible (many mistakes + will be avoided, especially in writing to strangers), and without any + flourishes, as these do not add in any way to the harmony of your + letter. We have seen signatures that have been almost impossible to + decipher, being a mere mass of strokes, without any form to indicate + letters. This is done chiefly by the ignorant, and would lead one to + suppose that they were ashamed of signing what they had written. +<br> +<br> + +<a name="p230"></a><b><i>230. Crossing the Page</i></b><br> +<br> + Do not cross your letters: surely paper is cheap enough now to admit + of using an extra half-sheet, in case of necessity. +<br> +<br> + +<a name="p231"></a><b><i>231. Return Envelope</i></b><br> +<br> + If you write to a stranger for information, or on your own business, + be sure to send a stamped envelope with your address plainly written; + this will not fail to procure you an answer. +<br> +<br> + +<a name="p232"></a><b><i>232. Good Materials</i></b><br> +<br> + If you are not a good writer it is advisable to use the best ink, + paper, and pens. For although they may not alter the character of your + handwriting, yet they will assist to make your writing look better. +<br> +<br> + +<a name="p233"></a><b><i>233. Clean and Neat</i></b><br> +<br> + The paper on which you write should be clean, and neatly folded. +<br> +<br> + +<a name="p234"></a><b><i>234. Stains</i></b><br> +<br> + There should not be stains on the envelope; if otherwise, it is only + an indication of your own slovenliness. +<br> +<br> + +<a name="p235"></a><b><i>235. Individual Respect</i></b><br> +<br> + Care must be taken in giving titled persons, to whom you write, their + proper designations. +<br> +<br> + +<a name="p236"></a><b><i>236. Addresses of Letters.</i></b><br> +<br> + As this branch of epistolary correspondence is one of the most + important, we subjoin a few additional hints which letter writers + generally would do well to attend to.<br> +<br> +<a name="p236i"></a><ol start=1 type="i"><li> + When writing several letters, place each in its envelope, and + address it as soon as it is written. Otherwise awkward mistakes may + occur, your correspondents receiving letters not intended for them. + If there be a town of the same name as that to which you are writing + existing in another county, specify the county which you mean or, + the address. Thus, Richmond, <i>Yorkshire</i>.</li></ol><br> + +<a name="p236ii"></a><ol start=2 type="i"><li> + + When the person to whom you are writing is visiting or residing + at the house of another person, it is considered vulgar to put "at + Mr. So-and-So's," but simply "Mr. So-and-So's," <i>at</i> being + understood.</li></ol><br> + +<a name="p236iii"></a><ol start=3 type="i"><li> + + It is more respectful to write the word "Esquire" in full. The + —— substituted for initials is vulgar, and pardonable only in + extreme cases; if the Christian name or initials of your + correspondent do not occur to you at the moment, endeavour to + ascertain them by inquiry.</li></ol><br> + +<a name="p236iv"></a><ol start=4 type="i"><li> + + When addressing a gentleman with the prefix "Mr.," the Christian + name or initials should always follow, being more polite, as well as + avoiding confusion where persons of the same surname may reside in + one house.</li></ol><br> + +<a name="p236v"></a><ol start=5 type="i"><li> + + In addressing a letter to two or more unmarried ladies, write + "The Misses Johnson," and not "The <i>Miss Johnsons</i>;" and, + lastly, always write an address clearly and legibly, so that it may + not be delayed in delivery, nor be missent.</li></ol><br> + +<br> +<br> + +<a name="p237"></a><b><i>237. Addresses of Persons of Rank and Distinction<a href="#p237f1"><sup>1</sup></a></i></b><br> +<hr width="25%" align="left"> +<br> +<a name="p238"></a><b><i>238. The Royal Family.</i></b><br> +<br> + <i>Superscription</i>.—To the Queen's (<i>King's</i>) Most Excellent + Majesty.<br> +<br> + <i>Commencement</i>.—Most Gracious Sovereign; May it please your + Majesty.<br> +<br> + <i>Conclusion</i>.—I remain, with the profoundest veneration, Your + Majesty's most faithful subject and dutiful servant. + + +<br> +<br> + +<a name="p239"></a><b><i>239. Princes of the Blood Royal</i></b><br> +<br> +<ol start=1 type="i"><li> + <i>The Sons and Daughters, Brothers and Sisters, Uncles and Aunts + of the Sovereign.—Sup.</i>—To His (<i>Her</i>) Royal Highness the + Prince of Wales (<i>Princess Beatrice</i>).</li></ol> + + <blockquote><i>Comm</i>.—Your Royal Highness.<br> +<br> + <i>Con</i>.—I remain, with the greatest respect (I have the honour to + be), your Royal Highness's most obedient servant.</blockquote><br> + +<ol start=2 type="i"><li> + <i>Other branches of the Royal Family.—Sup.</i>—To His Royal + Highness the Duke of Cambridge.</li></ol> + + <blockquote><i>Comm</i>.—Your Royal Highness.<br> +<br> + <i>Con</i>.—I remain, with the greatest respect, your Royal + Highness's most humble and obedient servant.</blockquote> +<br> +<br> + +<a name="p240"></a><b><i>240. Nobility and Gentry.</i></b><br> +<br> +<a name="p240i"></a><ol start=1 type="i"><li> + <i>Duke or Duchess.—Sup.</i>—To His Grace the Duke (<i>Her Grace + the Duchess</i>) of Northumberland.</li></ol> + + <blockquote><i>Comm</i>.—My Lord Duke (<i>Madam</i>).<br> +<br> + <i>Con</i>.—I have the honour to be, My Lord Duke (<i>Madam</i>), + Your Grace's most devoted and obedient servant.</blockquote><br> + + +<a name="p240ii"></a><ol start=2 type="i"><li> + <i>Marquis or Marchioness.—Sup.</i>—To the Most Honourable the + Marquis (<i>Marchioness</i>) of Salisbury.</li></ol> + + <blockquote><i>Comm</i>.—My Lord Marquis (<i>Madam</i>).<br> +<br> + <i>Con</i>.—I have the honour to be, My Lord Marquis, Your Lordship's + (<i>Madam, Your Ladyship's</i>) most obedient and most humble servant.</blockquote><br> + + +<a name="p240iii"></a><ol start=3 type="i"><li> + <i>Earl or Countess.—Sup.</i>—To the Right Honourable the Earl + (<i>Countess</i>) of Aberdeen.</li></ol> + + <blockquote> <i>Comm</i>.—My Lord (<i>Madam</i>).<br> +<br> + <i>Con</i>.—I have the honour to be, My Lord, Your Lordship's + (<i>Madam, Your Ladyship's</i>) most obedient and very, humble + servant.</blockquote><br> + + +<a name="p240iv"></a><ol start=4 type="i"><li> + <i>Viscount or Viscountess.—Sup.</i>—To the Right Honourable + Lord Viscount (<i>Lady Viscountess</i>) Gough.</li></ol> + + <blockquote><i>Comm</i>. and <i>Con</i>. same as Earl's.</blockquote><br> + + +<a name="p240v"></a><ol start=5 type="i"> +<li><i>Baron or Baroness.—Sup.</i>—To the Right Honourable Lord + (<i>Lady</i>) Rowton.</li></ol> + + <blockquote><i>Comm. and Con</i>. same as Earl's.</blockquote><br> + + +<a name="p240vi"></a><ol start=6 type="i"><li> + <i>Younger Sons of Earls, and all the Sons of Viscounts and + Barons.—Sup.</i>—To the Honourable Arthur Hamilton Gordon.</li></ol> + + <blockquote><i>Comm</i>.—Honoured Sir.<br> +<br> + <i>Con</i>.—I have the honour to be, Honoured Sir, Your most obedient + and very humble servant.</blockquote><br> + + +<a name="p240vii"></a><ol start=7 type="i"><li> + <i>Baronet and His Wife.—Sup.</i>—To Sir Stafford Northcote, + Bart. (<i>Lady Northcote</i>).</li></ol> + + <blockquote><i>Comm</i>.—Sir (<i>Madam</i>). + + <i>Con.</i>—I have the honour to be, Sir, Your most humble and + obedient (<i>Madam, Your Ladyship's most obedient and very humble</i>) + servant.</blockquote><br> + + +<a name="p240viii"></a><ol start=8 type="i"><li> + <i>Knight and his Wife</i>.—<i>Sup.</i>—To Sir Francis Wyatt + Truscott (Lady Truscott).</li></ol> + + <blockquote><i>Comm.</i> and <i>Con.</i> as preceding.</blockquote><br> + + +<a name="p240ix"></a><ol start=9 type="i"><li> + <i>Esquire.</i>—This title is now accorded to every man of + position and respectability, but persons entitled to superior + consideration are distinguished by "&c., &c., &c.," added to their + superscription.</li></ol> + + <blockquote>The wives of Gentlemen, when several of the same name are married, are + distinguished by the Christian name of their husbands, as Mrs. + <i>John</i> Harvey, Mrs. <i>William</i> Temple.</blockquote><br> + + +<a name="p240x"></a><ol start=10 type="i"><li> + <i>Privy Councillors</i>.—These have the title of <i>Right + Honourable</i>, which is prefixed to their name thus:</li></ol> + + <blockquote><i>Sup.</i>—To the Right Honourable William Ewart Gladstone, M. P.<br> +<br> + <i>Comm.</i>—Sir.<br> +<br> + <i>Con.</i>—I have the honour to be, Sir, Your most obedient very + humble servant.</blockquote><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p237f1"><span style="color: #FF0000;">Footnote 1:</span></a> Adapted from the "Dictionary of Daily Wants," published + by Houlston and Sons, Paternoster Square, E.C., in one volume, half + bound, at 7s. 6d., or in three separate volumes, cloth, each 2s. 6d.<br> +<a href="#p237">return to footnote mark</a><br> +<br> +<br> + +<a name="p241"></a><b><i>241. The Clergy</i></b><br> +<br> +<ol start=1 type="i"><li> + <i>Archbishop</i>.—Sup.—To His Grace the Archbishop of + Canterbury.</li></ol> + + <blockquote><i>Comm.</i>—Your Grace.<br> +<br> + <i>Con.</i>—I remain, Your Grace's most devoted obedient servant.</blockquote><br> + + +<ol start=2 type="i"><li> + <i>Bishop</i>.—<i>Sup.</i>—To the Right Reverend the Bishop of + Winchester.</li></ol> + + <blockquote><i>Comm.</i>—Right Reverend Sir.<br> +<br> + <i>Con.</i>—I remain, Right Reverend Sir, Your most obedient humble + servant.</blockquote><br> + + +<ol start=3 type="i"><li> + <i>Doctor of Divinity</i>.—<i>Sup.</i>—To the Reverend James + William Vivian, D.D., or, To the Reverend Dr. Vivian.</li></ol> + + <blockquote><i>Comm.</i>—Reverend Sir.<br> +<br> + <i>Con.</i>—I have the honour to be, Reverend Sir, Your most obedient + servant. +</blockquote><br> + + +<ol start=4 type="i"><li> + <i>Dean.</i>—<i>Sup.</i>—To the Very Reverend The Dean of St. + Paul's; or, To the Very Reverend Richard William Church, M.A., D.C.L., + D.D., Dean of St. Paul's.</li></ol> + + <blockquote><i>Comm.</i>—Mr. Dean; or, Reverend Sir.<br><br> + + <i>Con.</i>—I have the honour to be, Mr. Dean (or Reverend Sir), Your + most obedient servant.</blockquote><br> + + +<ol start=5 type="i"><li> + <i>Archdeacon</i>.—<i>Sup.</i>—To the Venerable Archdeacon + Hessey, D.C.L.</li></ol> + + <blockquote><i>Comm.</i>—Reverend Sir.<br> +<br> + <i>Con.</i>—I have the honour to remain, Reverend Sir, Your most + obedient servant.</blockquote><br> + + +<ol start=6 type="i"><li> + <i>Clergymen</i>.—<i>Sup.</i>—To the Reverend Thomas Dale.</li></ol> + + <blockquote><i>Com.</i> and <i>Con.</i> same as the preceding.</blockquote><br> + + +<ol start=7 type="i"><li> + <i>Clergymen with Titles</i>.—When a Bishop or other Clergyman + possesses the title of <i>Right Honourable</i> or <i>Honourable</i>, + it is prefixed to his Clerical title, but Baronets and Knights have + their clerical title placed first, as in the following examples:</li></ol> + + <blockquote><i>Sup.</i>—To the Right Honourable and Rigt Reverend the Lord Bishop + of Bath and Wells.<br> +<br> + <i>Sup.</i>—To the Honourable and Right Reverend the Lord Bishop of + Norwich.<br> +<br> + <i>Sup.</i>—To the Right Honourable and Reverend Lord Wriothesley + Russell, M.A.<br> +<br> + <i>Sup.</i>—To the Honourable and Reverend Baptist Wriothesley Noel, + M.A.<br> +<br> + <i>Sup.</i>—To the Reverend Sir Henry R. Dukinfield, Bart, M.A.<br> +<br> + No clerical dignity confers a title or rank on the wife of the + dignitary, who is simply addressed <i>Mistress</i>, unless possessing + a title in her own right, or through her husband, independently of his + clerical rank.</blockquote> +<br> +<br> + +<a name="p242"></a><b><i>242. Judges &c.</i></b><br> +<br> +<ol start=1 type="i"><li> + <i>Lord Chancellor</i>. —<i>Sup.</i>—To the Right Honourable + Roundell Palmer, Lord Selborne, Lord High Chancellor of Great Britain.</li></ol><br> + +<ol start=2 type="i"><li> + + <i>Master of the Rolls.</i>—<i>Sup.</i>—To the Right Honourable + the Master of the Rolls.</li></ol><br> + +<ol start=3 type="i"><li> + + <i>Chief Justice</i>.—<i>Sup.</i>—To the Right Honourable the + Lord Chief Justice; or, the Right Honourable Lord Coleridge, Lord + Chief Justice of England.</li></ol> + +<blockquote> The Chief Justice of the Court of Common Pleas is addressed in the + same form, and are all styled <i>My Lord</i>.</blockquote><br> + + +<ol start=4 type="i"><li> +<i>Lords Justices of Appeal</i>.—The Lords Justices of Appeal are + Knights, and should be addressed thus:</li></ol> + + <blockquote> <i>Sup</i>.—To the Right Honourable Sir W. Milbourne James, Knt.</blockquote><br> + + +<ol start=5 type="i"><li> + <i>Judge of County Courts.</i>—<i>Sup</i>.—To His Honour John + James Jeffreys, Judge of County Courts.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">A Dirty Grate Makes Dinner Late.</span></i></p><br> + +<a name="p243"></a><b><i>243. Officers of the Navy and Army.</i></b><br> +<br> + +<ol start=1 type="i"><li> + <i>Naval Officers.</i>—Admirals have the rank of their flag added + to their own name and title thus:</li></ol> + + <blockquote><i>Sup</i>.—To the Honourable Sir Richard Saunders Dundas, Admiral of + the White.<br> +<br> + If untitled, they are simply styled <i>Sir</i>.<br> +<br> + <i>Commodores</i> are addressed in the same way as admirals.<br> +<br> + <i>Captains</i> are addressed either to "Captain William Smith, R.N.;" + or if on service, "To William Smith, Esquire, Commander of H.M.S.—"<br> +<br> + <i>Lieutenants</i> are addressed in the same way.</blockquote><br> + + +<ol start=2 type="i"><li> + <i>Military Officers.</i>—All officers in the army above + Lieutenants, Cornets, and Ensigns, have their military rank prefixed + to their name and title.</li></ol> + + <blockquote><i>Sup</i>.—To <i>General</i> Sir Frederick Roberts.<br> +<br> + <i>Subalterns</i> are addressed as <i>Esquire</i>, with the regiment + to which they belong, if on service.</blockquote> +<br> +<br> + +<a name="p244"></a><b><i>244. Municipal Officers.</i></b><br> +<br> + +<ol start=1 type="i"><li> + <i>Lord Mayor.—Sup</i>.—To the Right Honourable the Lord Mayor + (<i>The Lady Mayoress</i>) of London, York, Dublin; The Lord Provost + (<i>The Lady Provost</i>) of Edinburgh.</li></ol> + + <blockquote><i>Comm</i>.—My Lord (<i>Madam</i>).<br> +<br> + <i>Con</i>.—I have the honour to be, my Lord, Your Lordship's + (<i>Madam, Your Ladyship's</i>) most obedient humble servant.</blockquote><br> + + +<ol start=2 type="i"><li> + The Mayors of all Corporations, with the Sheriffs, Aldermen, and + Recorder of London, are styled <i>Right Worshipful</i>; and the + Aldermen and Recorder of other Corporations, as well as Justices of + the Peace, <i>Worshipful</i>.</li></ol> +<br> +<br> + +<a name="p245"></a><b><i>245. Ambassadors</i></b><br> +<br> + Ambassadors have <i>Excellency</i> prefixed to the other titles, and + their accredited rank added.<br> +<br> + <i>Sup</i>.—To His Excellency Count Karolyi, Ambassador Extraordinary + and Plenipotentiary from H.I.M. (His Imperial Majesty) The Emperor of + Austria.<br> +<br> + <i>Sup</i>.—To His Excellency The Right Honourable Earl of Dufferin, + K.P., G.C.M.G., K.C.B., Her Britannic Majesty's Ambassador + Extraordinary and Plenipotentiary to the Sublime Ottoman Porte.<br> +<br> + <i>Comm</i>.—My Lord.<br> +<br> + <i>Con</i>.—I have the honour to be, My Lord, Your Excellency's Most + humble obedient servant.<br> +<br> + The wives of Ambassadors have also Excellency added to their other + titles.<br> +<br> + Envoys and Chargés d'Affaires are generally styled Excellency, but by + courtesy only.<br> +<br> + Consuls have only their accredited rank added to their names or + titles, if they have any. +<br> +<br> + +<a name="p246"></a><b><i>246. Addresses of Petitions</i></b><br> +<br> + +<ol start=1 type="i"><li> +<i>Queen in Council.</i>—All applications to the Queen in Council, + the Houses of Lords and Commons, &c., are by <i>Petition</i>, as + follows, varying only the title:</li></ol> + +<blockquote> To the Queen's most Excellent Majesty in Council, The humble + Petition of M.N., &c., showeth That your Petitioner.... Wherefore + Your Petitioner humbly prays that Your Majesty will be graciously + pleased to.... And Your Petitioner, as in duty bound, will ever + pray.</blockquote><br> + +<ol start=2 type="i"><li> + <i>Lords and Commons.</i>—To the Right Honourable the Lords + Spiritual and Temporal (To the Honourable the Commons) of the United + Kingdom of Great Britain and Ireland, in Parliament assembled.</li></ol> + +<blockquote> The humble Petitioner &c. And your Petitioner [or Petitioners] will + ever pray, &c.</blockquote> +<br> +<br> + +<a name="p247"></a><b><i>247. To those who Write for the Press</i></b><br> +<br> + It would be a great service to editors and printers if all who write + for the press would observe the following rules. They are reasonable, + and correspondents will regard them as such:<br> +<br> +<ol start=1 type="i"><li> + write with black ink, on white paper, wide ruled.</li></ol><br> + +<ol start=2 type="i"><li> + + Make the pages or folios small, one-fourth of a foolscap sheet + is large enough.</li></ol><br> + +<ol start=3 type="i"><li> + + Leave the second page of each leaf blank; or, in other words, + write on one side of the paper only.</li></ol><br> + +<ol start=4 type="i"><li> + + Give to the written page an ample margin <i>all round</i>; or + fold down the left hand side to the extent of one-fourth the width + of the entire paper so as to leave a broad margin on the left side + of the paper.</li></ol><br> + +<ol start=5 type="i"><li> + + Number the pages; in the order of their succession.</li></ol><br> + +<ol start=6 type="i"><li> + + Write in a plain, bold, legible hand, without regard to beauty + of appearance.</li></ol><br> + +<ol start=7 type="i"><li> + + Use no abbreviations which are not to appear in print.</li></ol><br> + +<ol start=8 type="i"><li><br> + + Punctuate the manuscript as it should be printed.</li></ol> + +<ol start=9 type="i"><li><br> + + For italics underscore one line; for small capitals, two; + capitals, three.</li></ol> + +<ol start=10 type="i"><li><br> + + Never interline without the caret (^) to show its place.</li></ol> + +<ol start=11 type="i"><li><br> + + Take special pains with every letter in proper names.</li></ol> + +<ol start=12 type="i"><li><br> + + Review every word, to be sure that none is illegible.</li></ol> + +<ol start=13 type="i"><li><br> + + Put directions to the printer at the head of the first page.</li></ol><br> + +<ol start=14 type="i"><li> + + Never write a private letter to the editor on the printer's + copy, but always on a separate sheet.</li></ol> + +<br> +<br> + +<a name="p248"></a><b><i>248. Hints to those who have Pianofortes</i></b><br> +<br> +<ol start=1 type="i"><li> + Damp is very injurious to a pianoforte; it ought therefore to be + placed in a dry place, and not exposed to draughts.</li></ol><br> + +<ol start=2 type="i"><li> + + Keep your piano free from dust, and do not allow needles, pins, or + bread to be placed upon it, especially if the key-board is exposed, as + such articles are apt to get inside and produce a jarring or whizzing + sound.</li></ol><br> + +<ol start=3 type="i"><li> + + Do not load the top of a piano with books, music, &c., as the + tone is thereby deadened, and the disagreeable noise alluded to in the + last paragraph is often produced likewise.</li></ol><br> + +<ol start=4 type="i"><li> + + Have your piano tuned about every two months; whether it is used + or not, the strain is always upon it, and if it is not kept up to + concert pitch it will not stand in tune when required, which it will + do if it be attended to regularly.</li></ol><br> + +<ol start=5 type="i"><li> + + An upright instrument sounds better if placed about two inches from + the wall.</li></ol><br> + +<ol start=6 type="i"><li> + + When not in use keep the piano locked.</li></ol><br> + +<ol start=7 type="i"><li> + + To make the polish look nice, rub it with an old silk + handkerchief, being careful first of all to dust off any small + particles, which otherwise are apt to scratch the surface.</li></ol><br> + +<ol start=8 type="i"><li> + + Should any of the notes keep down when struck, it is a sure sign + that there is damp somewhere, which has caused the small note upon + which the key works to swell.</li></ol> +<br> +<br> + +<a name="p249"></a><b><i>249. Gardening Operations for the Year</i></b><br> +<br> +<hr width="25%" align="left"><br> + +<a name="p250"></a><b><i>250. January.—Flowers of the Month.</i></b><br> +<br> +Christmas Rose, Crocus, Winter Aconite, Alyssum, Primrose, Snowdrop. +<br> +<br> + +<a name="p251"></a><b><i>251. Gardening Operations</i></b><br> +<br> + In-door preparations for future operations must be made, as in this + month there are only five hours a day available for out-door work, + unless the season be unusually mild. Mat over tulip beds, begin to + force roses. Place pots over seakale and surround them with manure, + litter, dried leaves, &c. Plant dried roots of border flowers in mild + weather. Take strawberries in pots into the greenhouse. Take cuttings + of chrysanthemums and strike them under glass. Prune and plant + gooseberry, currant, fruit, and deciduous trees and shrubs. Cucumbers + and melons to be sown in the hot-bed. Apply manures to the soil. +<br> +<br> + +<a name="p252"></a><b><i>252. February.—Flowers of the Month.</i></b><br> +<br> +Snowdrop, Violet, Alyssum, Primrose. +<br> +<br> + +<a name="p253"></a><b><i>253. Gardening Operations</i></b><br> +<br> + Transplant pinks, carnations, sweet-williams, candy-tuft, campanulas, + &c. Sow sweet and garden peas and lettuces, for succession of crops, + covering the ground with straw, &c. Sow also Savoys, leeks, and + cabbages. Prune and nail fruit trees, and towards the end of the month + plant stocks for next year's grafting; also cuttings of poplar, elder, + willow trees, for ornamental shrubbery. Sow fruit and forest tree + seeds. + +<br> +<br> + +<a name="p254"></a><b><i>254. March.—Flowers of the Month</i></b><br> +<br> + Primrose, Narcissus, Hyacinth, Wallflower, Hepatica, Daisy, + Polyanthus. +<br> +<br> + +<a name="p255"></a><b><i>255. Gardening Operations</i></b><br> +<br> + Seeds of "spring flowers" to be sown. Border flowers to be planted + out. Tender annuals to be potted out under glasses. Mushroom beds to + be made. Sow artichokes, Windsor beans, and cauliflowers for autumn; + lettuces and peas for succession of crops, onions, parsley, radishes, + Savoys, asparagus, red and white cabbages, and beet; turnips, early + brocoli, parsnips and carrots. Plant slips and parted roots of + perennial herbs. Graft trees and protect early blossoms. Force + rose-tree cuttings under glasses. +<br> +<br> + +<a name="p256"></a><b><i>256. April.—Flowers of the Month.</i></b><br> +<br> + Cowslip, Anemone, Ranunculus, Tulip, Polyanthus, Auricula, Narcissus, + Jonquil, Wallflower, Lilac, Laburnum. +<br> +<br> + +<a name="p257"></a><b><i>257. Gardening Operations</i></b><br> +<br> + Sow for succession peas, beans, and carrots; parsnips, celery, and + seakale. Sow more seeds of "spring flowers." Plant evergreens, + dahlias, chrysanthemums, and the like, also potatoes, slips of thyme, + parted roots, lettuces, cauliflowers, cabbages, onions. Lay down turf, + remove caterpillars. Sow and graft camelias, and propagate and graft + fruit and rose trees by all the various means in use. Sow cucumbers + and vegetable marrows for planting out. <i>This is the most important + month in the year for gardeners.</i> +<br> +<br> + +<a name="p258"></a><b><i>258. May.—Flowers of the Month</i></b><br> +<br> + Hawthorn, Gentianella, Anemone, Ranunculus, Columbine, Honeysuckle, + Laburnum, Wistaria. +<br> +<br> + +<a name="p259"></a><b><i>259. Gardening Operations</i></b><br> +<br> + Plant out your seedling flowers as they are ready, and sow again for + succession larkspur, mignonette, and other spring flowers. Pot out + tender annuals. Remove auriculas to a north-east aspect. Take up + bulbous roots as the leaves decay. Sow kidney beans, broccoli for + spring use, cape for autumn, cauliflowers for December; Indian corn, + cress, onions to plant out as bulbs next year, radishes, aromatic + herbs, turnips, cabbages, savoys, lettuces, &c. Plant celery, + lettuces, and annuals; thin spring crops; stick peas, &c. Earth up + potatoes, &c. Moisten mushroom beds. +<br> +<br> + +<a name="p260"></a><b><i>260. June.—Flowers of the Month</i></b><br> +<br> + Water-lily, Honeysuckle, Sweet-william, Pinks, Syringa, Rhododendron, + Delphinium, Stock. +<br> +<br> + +<a name="p261"></a><b><i>261. Gardening Operations</i></b><br> +<br> + Sow giant stocks to flower next spring. Take slips of myrtles to + strike, pipings of pinks, and make layers of carnation. Put down layers + and take cuttings of roses and evergreens. Plant annuals in borders, + and place auriculas in pots in shady places. Sow kidney beans, + pumpkins, cucumbers for pickling, and (late in the month) endive and + lettuces. Plant out cucumbers, marrows, leeks, celery, broccoli, + cauliflowers, savoys, and seedlings, and plants propagated by slips. + Earth up potatoes, &c. Cut herbs for drying when in flower. +<br> +<br> + +<a name="p262"></a><b><i>262. July.—Flowers of the Month</i></b><br> +<br> + Rose, Carnation, Picotee, Asters, Balsams. +<br> +<br> + +<a name="p263"></a><b><i>263. Gardening Operations</i></b><br> +<br> + Part auricula and polyanthus roots. Take up summer bulbs as they go + out of flower, and plant saffron crocus and autumn bulbs. Gather + seeds. Clip evergreen borders and edges, strike myrtle slips under + glasses. Net fruit trees. Finish budding by the end of the month. Head + down espaliers. Sow early dwarf cabbages to plant out in October for + spring; also endive, onions, kidney beans for late crop, and turnips. + Plant celery, endive, lettuces, cabbages, leeks, strawberries, and + cauliflowers. Tie up lettuces. Earth celery. Take up onions, &c., for + drying. +<br> +<br> + +<a name="p264"></a><b><i>264. August.—Flowers of the Month</i></b><br> +<br> +Geranium, Verbena, Calceolaria, Hollyhock. +<br> +<br> + +<a name="p265"></a><b><i>265. Gardening Operations</i></b><br> +<br> + Sow annuals to bloom indoors in winter, and pot all young stocks + raised in the greenhouse. Sow early red cabbages, cauliflowers for + spring and summer use, cos and cabbage lettuce for winter crop. Plant + out winter crops. Dry herbs and mushroom spawn. Plant out strawberry + roots, and net currant trees, to preserve the fruit through the + winter. + +<br> +<br> + +<a name="p266"></a><b><i>266. September.—Flowers of the Month</i></b><br> +<br> + Clematis, or Traveller's Joy, Jasmine, Passion Flower, Arbutus. +<br> +<br> + +<a name="p267"></a><b><i>267. Gardening Operations</i></b><br> +<br> + Plant crocuses, scaly bulbs, and evergreen shrubs. Propagate by + layers and cuttings of all herbaceous plants, currant, gooseberry, and + other fruit trees. Plant out seedling pinks. Sow onions for spring + plantation, carrots, spinach, and Spanish radishes in warm spots. + Earth up celery. House potatoes and edible bulbs. Gather pickling + cucumbers. Make tulip and mushroom beds. +<br> +<br> + +<a name="p268"></a><b><i>268. October.—Flowers of the Month</i></b><br> +<br> +Asters, Indian Pink, Chrysanthemum, Stock. +<br> +<br> + +<a name="p269"></a><b><i>269. Gardening Operations</i></b><br> +<br> + Sow fruit stones for stocks for future grafting, also larkspurs and + the hardier annuals to stand the winter, and hyacinths and smooth + bulbs in pots and glasses. Plant young trees, cuttings of jasmine, + honeysuckle, and evergreens. Sow mignonette for pots in winter. Plant + cabbages, &c., for spring. Cut down asparagus, separate roots of + daisies, irises, &c. Trench, drain, and manure. +<br> +<br> + +<a name="p270"></a><b><i>270. November.—Flowers of the Month</i></b><br> +<br> +Laurestinus, Michaelmas Daisy, Chrysanthemum. +<br> +<br> + +<a name="p271"></a><b><i>271. Gardening Operations</i></b><br> +<br> + Sow sweet peas and garden peas for early flowers and crops. Take up + dahlia roots. Complete beds for asparagus and artichokes. Plant dried + roots of border flowers, daisies, &c. Take potted mignonette indoors. + Make new plantations of strawberries, though it is better to do this + in October. Sow peas, leeks, beans, and radishes. Plant rhubarb in + rows. Prune hardy trees, and plant stocks of fruit trees. Store + carrots, &c. Shelter from frost where it may be required. Plant shrubs + for forcing. Continue to trench and manure vacant ground. +<br> +<br> + +<a name="p272"></a><b><i>272. December.—Flowers of the Month</i></b><br> +<br> + Cyclamen and Winter Aconite Holly berries are now available for floral + decoration. +<br> +<br> + +<a name="p273"></a><b><i>273. Gardening Operations</i></b><br> +<br> + Continue in open weather to prepare vacant ground for spring, and to + protect plants from frost. Cover bulbous roots with matting. Dress + flower borders. Prepare forcing ground for cucumbers, and force + asparagus and seakale. Plant gooseberry, currant, apple, and pear + trees. Roll grass-plats if the season be mild and not too wet. Prepare + poles, stakes, pea-sticks, &c., for spring. +<br> +<br> + +<a name="p274"></a><b><i>274. Kitchen Garden</i></b><br> +<br> + This is one of the most important parts of general domestic economy, + whenever the situation of a house and the size of the garden will + permit the members of a family to avail themselves of the advantages + it offers. It is, indeed, much to be regretted that small plots of + ground, in the immediate vicinity of the metropolis more especially, + are too often converted into flower gardens and shrubberies, or used + as mere play-grounds for children, when they might more usefully be + employed in raising vegetables for the family. With a little care and + attention, a kitchen garden, though small, might be rendered not only + useful, but, in fact, as ornamental as a modern grass lawn; and the + same expense incurred to make the ground a laboratory of sweets, might + suffice to render it agreeable to the palate as well as to the + olfactory nerves, and that even without offending the most delicate + optics. It is only in accordance with our plan to give the hint and to + put before the reader such novel points as may facilitate the proposed + arrangement.<br> +<br> +It is one objection to the formation of a kitchen garden + in front of the dwelling, or in sight of the drawing-room and parlour, + that its very nature makes it rather an eyesore than otherwise at all + seasons. This, however, may be readily got over by a little attention + to neatness and good order, for the vegetables themselves, if properly + attended to, may be made really ornamental; but then, in cutting the + plants for use, the business must be done neatly—all useless leaves + cleared from the ground, the roots no longer wanted taken up, and the + ravages of insects guarded against by sedulous extirpation. It will + also be found a great improvement, where space will admit of it, to + surround the larger plots of ground, in which the vegetables are + grown, with flower borders stocked with herbaceous plants and others, + such as annuals and bulbs in due order of succession, or with neat + espaliers, with fruit trees, or even gooseberry and currant bushes, + trained along them, instead of being suffered to grow in a state of + ragged wildness, as is too often the case. +<br> +<p align="right"><i><span style="color: #A82C28">A Waiting Appetite Kindles Many a Spite.</span></i></p><br> + +<a name="p275"></a><b><i>275. Artificial Mushroom Beds</i></b><br> +<br> + Mushrooms may be grown in pots, boxes, or hampers. Each box may be + about three feet long, one and a half broad, and seven inches in + depth. Let each box be half filled with manure in the form of fresh + horse-dung from the stables, the fresher the better, but if wet, it + should be allowed to dry for three or four days before it is put into + the boxes. When the manure has been placed in the box it should be + well beaten down. After the second or third day, if the manure has + begun to generate heat, break each brick of mushroom spawn (which may + be obtained from any seedsman) into pieces about three inches square, + then lay the pieces about four inches apart upon the surface of the + manure in the box; here they are to lie for six days, when it will + probably be found that the side of the spawn next to the manure has + begun to run in the manure below; then add one and a half inch more of + fresh manure on the top of the spawn in the box, and beat it down as + formerly. In the course of a fortnight, when you find that the spawn + has run through the manure, the box will be ready to receive the mould + on the top; this mould must be two and a half inches deep, well beaten + down, and the surface made quite even.<br> +<br> +In the space of five or six + weeks the mushrooms will begin to come up; if the mould then seems + dry, give it a gentle watering with lukewarm water. The box will + continue to produce from six weeks to two months, if duly attended to + by giving a little water when dry, for the mushrooms need neither + <i>light</i> nor <i>free air</i>. If cut as button mushrooms each box + will yield from twenty-four to forty-eight pints, according to the + season and other circumstances. They may be kept in dry dark cellars, + or any other places where the frost will not reach them. By preparing + in succession of boxes, mushrooms may be had all the year + through.—They may be grown without the manure, and be of a finer + flavour. Take a little straw, and lay it carefully in the bottom of + the mushroom box, about an inch thick, or rather more. Then take some + of the spawn bricks and break them down—each brick into about ten + pieces, and lay the fragments on the straw, as close to each other as + they will lie. Cover them up with mould three and a half inches deep, + and well pressed down. When the surface appears dry give a little + tepid water, as directed for the mode of raising them described above, + but this method needs about double the quantity of water that the + former does, owing to having no moisture in the bottom, while the + other has the manure. The mushrooms will begin to start in a month or + five weeks, sometimes sooner, sometimes later, according to the heat + of the place where the boxes are situated. +<br> +<p align="right"><i><span style="color: #A82C28">Some Hours We Should Find for the Pleasures of the Mind.</span></i></p><br> + +<a name="p276"></a><b><i>276. Dwarf Plants</i></b><br> +<br> + The following method of producing miniature trees is taken from an + article on this subject in <i>Gardening Illustrated</i>. + +<blockquote>"Take an + orange, and having cut a hole in the peel about the size of a + shilling, take out the juice and pulp. Fill the skin thus emptied with + some cocoa-nut fibre, fine moss, and charcoal, just stiffened with a + little loam, and then put an acorn or a date stone, or the seed or + kernel of any tree that it is proposed to obtain in a dwarfed form in + this mixture, just about the centre of the hollow orange peel. Place + the orange peel in a tumbler or vase in a window, and occasionally + moisten the contents with a little water through the hole in the peel, + and sprinkle the surface apparent through the hole with some fine + woodashes. In due time the tree will push up its stem through the + compost and the roots will push through the orange peel. The roots + must then be cut off flush with the peel, and this process must be + repeated at frequent intervals for about two years and a half. The + stem of the tree will attain the height of four or five inches and + then assume a stunted gnarled appearance, giving it the appearance of + an old tree. When the ends of the roots are cut for the last time, the + orange peel, which, curiously enough, does not rot, must be painted + black and varnished."</blockquote> + +The writer of the article saw this process + carried out by a Chinaman that he had in his service, and the trees + thrived and presented a healthy appearance for eight years, when the + Chinaman left his employ and took the trees with him. He tried the + plan which has been described but failed, but he was successful with + an acorn and a datestone which were planted each in a thumb-pot in a + mixture of peat and loam. The dwarfing was effected by turning the + plants out of the pots at intervals of six weeks and pinching off the + ends of the roots that showed themselves behind the compost. This + shows that the production of dwarf plants is chiefly due to a constant + and systematic checking of the root growth. +<br> +<br> + +<a name="p277"></a><b><i>277. To Clear Rose Trees from Blight</i></b><br> +<br> + Mix equal quantities of Sulphur and tobacco dust, and strew the + mixture over the trees of a morning when the dew is on them. The + insects will disappear in a few days. The trees should then be + syringed with a decoction of elder leaves. +<br> +<br> + +<a name="p278"></a><b><i>278. To prevent Mildew on all sorts of Trees</i></b><br> +<br> + The best preventive against mildew is to keep the plant subject to it + occasionally syringed with a decoction of elder leaves, which will + prevent the fungus growing on them. + +<br> +<br> + +<a name="p279"></a><b><i>279. Your Friend the Toad</i></b><br> +<br> + Toads are among the best friends the gardener has; for they live + almost exclusively on the most destructive kinds of vermin. Unsightly, + therefore, though they may be, they should on all accounts be + encouraged; they should never be touched nor molested in any way; on + the contrary, places of shelter should be made for them, to which they + may retire from the burning heat of the sun. If you have none in your + garden, it will be quite worth your while to search for them in your + walks, and bring them home, taking care to handle them tenderly, for + although they have neither the will nor the power to injure you, a + very little rough treatment will injure them; no cucumber or melon + frame should be without one or two. +<br> +<br> + +<a name="p280"></a><b><i>280. Slugs and Snails</i></b><br> +<br> +Slugs and snails are great enemies to every kind of garden plant, whether flower or + vegetable; they wander in the night to feed, and return at daylight to + their haunts. In order to catch them lay cabbage leaves about the + ground, especially on the beds which they frequent. Every morning + examine these leaves, and you will find a great many taking refuge + beneath, and these may be killed by sprinkling them with a little lime + or salt. These minerals are very annoying to snails and slugs; a pinch + of salt kills them, and they will not touch fresh lime. It is a common + practice to sprinkle lime over young crops, and along the edges of + beds, about rows of peas and beans, lettuces and other vegetables; but + when it has been on the ground some days, or has been moistened by + rain, it loses its strength. +<br> +<p align="right"><i><span style="color: #A82C28">Let the Ticking Clock Guide the Boiling Crock.</span></i></p><br> + +<a name="p281"></a><b><i>281. Traps for Snails</i></b><br> +<br> + Snails are particularly fond of bran; if a little is spread on the + ground, and covered over with a few cabbage-leaves or tiles, they will + congregate under them in great numbers, and by examining them every + morning, and destroying them, their numbers will be materially + decreased. +<br> +<br> + +<a name="p282"></a><b><i>282. Grubs</i></b><br> +<br> + Grubs on orchard trees, and gooseberry and currant bushes, will + sometimes be sufficiently numerous to spoil a crop; but if a bonfire + be made with dry sticks and weeds on the windward side of the orchard, + so that the smoke may blow among the trees, you will destroy + thousands; for the grubs have such an objection to smoke, that very + little of it makes them roll themselves up and fall off: they must be + swept up afterwards and destroyed. +<br> +<br> + +<a name="p283"></a><b><i>283. Caterpillars and Aphides</i></b><br> +<br> + A garden syringe or engine, with a cap on the pipe full of very minute + holes, will wash away these disagreeable visitors very quickly. You + must bring the pipe close to the plant, and pump hard, so as to have + considerable force on, and the plant, however badly infested, will + soon be cleared, without receiving any injury. Afterwards rake the + earth under the trees, and kill the insects that have been dislodged, + or many will recover and climb up the stems of the plants. Aphides may + also be cleared by means of tobacco smoke, but after this has been + applied the plant should be well syringed. +<br> +<br> + +<a name="p284"></a><b><i>284. Butterflies and Moths</i></b><br> +<br> +Butterflies and moths however pretty, are the worst enemies one can have in a garden; a + single insect of this kind may deposit eggs enough to overrun a tree + with caterpillars, therefore they should be destroyed at any cost of + trouble. +<br> +<br> + +<a name="p285"></a><b><i>285. Birds</i></b><br> +<br> + To prevent destruction of fruit buds by birds.—Just before the buds + are ready to burst, and again when they have begun to expand, give + them a plentiful dusting with chimney soot. The soot is unpalatable to + the birds, and they will attack no bush that is thus sprinkled. It in + no way injures the nascent blossom or leaf, and is washed off in due + course of time by the rain. +<br> +<br> + +<a name="p286"></a><b><i>286. Wasps</i></b><br> +<br> + Wasps destroy a good deal of fruit, but every pair of wasps killed in + spring saves the trouble and annoyance of a swarm in autumn. +<br> +<br> + +<a name="p287"></a><b><i>287. Cure for Sting of Wasp or Bee</i></b><br> +<br> + A little ammonia applied to the puncture will speedily relieve the + pain, and so will the juice of an onion obtained by cutting an onion + in half and rubbing the cut part over the part affected. It is + necessary, however, to be very careful in any attempt upon a wasp, for + its sting, like that of the bee, causes much pain and frequently + induces considerable swelling. In case of being stung, get the + blue-bag from the laundry, and rub it well into the wound as soon as + possible. Later in the season, it is customary to hang vessels of + beer, or water and sugar, in the fruit-trees, to entice them to drown + themselves. A wasp in a window may be killed almost instantaneously by + the application of a little sweet oil on the tip of a feather. +<br> +<br> + +<a name="p288"></a><b><i>288. To protect Dahlias from Earwigs</i></b><br> +<br> + Dip a piece of wool or cotton in oil, and slightly tie it round the + stalk, about a foot from the earth. The stakes which you will put into + the ground to support your plants must also be surrounded by the oiled + cotton or wool, or the insects will climb up them to the blossoms and + tender tops of the stems. Insects may be prevented from climbing up + stakes, trees, &c., by encircling them with a broad ring of tar, which + may be renewed as often as may be necessary. Small pots inverted and + placed on the top of stakes form a useful trap for slugs, snails, + earwigs, &c., which crawl into them for shelter in the early morning, + and may thus be caught and destroyed. When it is sought to take + earwigs by this means, the bottom of each pot should be filled with a + wisp of hay or dried grass, or a little cotton wool. +<br> +<br> + +<a name="p289"></a><b><i>289. To free Plants from Leaf-Lice</i></b><br> +<br> + The following is recommended as a cheap and easy mode of getting + rid of this pest:—Mix one ounce of flowers of sulphur with one bushel + of sawdust; scatter this over the plants infected with these insects: + they will soon be freed, though a second application may possibly be + necessary. +<br> +<br> + +<a name="p290"></a><b><i>290. A Moral</i></b><br> +<br> +<blockquote>I had a little spot of ground,<br> + Where blade nor blossom grew,<br> +Though the bright sunshine all around<br> + Life-giving radiance threw.<br> +I mourned to see a spot so bare<br> + Of leaves of healthful green,<br> +And thought of bowers, and blossoms fair,<br> + I frequently had seen.<br><br> + +Some seeds of various kinds lay by—<br> + I knew not what they were—<br> +But, rudely turning o'er the soil,<br> + I strewed them thickly there;<br> +And day by day I watched them spring<br> + From out the fertile earth,<br> +And hoped for many a lovely thing<br> + Of beauty and of worth.<br><br> + +But as I marked their leaves unfold<br> + As weeds before my view,<br> +And saw how stubbornly and bold<br> + The thorns and nettles grew—<br> +I sighed to think that I had done,<br> + Unwittingly, a thing<br> +That, where a beauteous bower should thrive,<br> + But worthless weeds did spring.<br><br> + +And thus I mused; the things we do,<br> + With little heed or ken,<br> +May prove of worthless growth, and strew<br> + With thorns the paths of men;<br> +For little deeds, like little seeds,<br> +May flowers prove, or noxious weeds!</blockquote> +<br> +<br> + +<a name="p291"></a><b><i>291. Taking a House</i></b><br> +<br> + Before taking a house, be careful to calculate that the rent is not + too high in proportion to your means; for remember that the rent is a + claim that must be paid with but little delay, and that the landlord + has greater power over your property than any other creditor. It is + difficult to assign any fixed proportion between income and rental to + suit all cases, but a reasonable basis for the settlement of this + point may be found in the assertion that while not less than one-tenth + of a man's entire income need be set apart for rent, not more than a + sixth, or at the very utmost a fifth should be devoted to this + purpose, and this amount ought to include parochial rates and taxes. +<br> +<br> + +<a name="p292"></a><b><i>292. Having determined the Amount of Rent</i></b><br> +<br> +Having determined the amount of rent + which you can afford to pay, be careful to select the best and most + convenient house which can be obtained for that sum. And in making + that selection let the following matters be carefully considered: +<br> +<br> + +<a name="p293"></a><b><i>293. First—Carefully regard the Healthfulness of the Situation</i></b><br> +<br> + Find out the nature of the sub-soil on which the house stands—for + example, a gravel or chalk subsoil is better than a subsoil of clay, + because the former admits of a speedy escape of the surplus water in + time of heavy and continuous rain, while the latter does not. Avoid + the neighbourhood of graveyards, and of factories giving forth + unhealthy vapours. Avoid low and damp districts, the course of canals, + and localities of reservoirs of water, gas works, &c. Make inquiries + as to the drainage of the neighbourhood, and inspect the drainage and + water supply of the premises. A house standing on an incline is likely + to be better drained than one standing upon the summit of a hill, or + on a level below a hill. Endeavour to obtain a position where the + direct sunlight falls upon the house, for this is absolutely essential + to health; and give preference to a house the openings of which are + sheltered from the north and east winds. +<br> +<br> + +<a name="p294"></a><b><i>294. Second—Consider the Distance of the House </i></b><br> +<br> +Consider the distance of the house + from your place of occupation: and also its relation to provision + markets, and shops in the neighbourhood. +<br> +<br> + +<a name="p295"></a><b><i>295. Examine the House in Detail</i></b><br> +<br> + Having considered these material and leading features, examine the + house in detail, carefully looking into its state of repair; notice + the windows that are broken; whether the chimneys smoke; whether they + have been recently swept; whether the paper on the walls is damaged, + especially in the lower parts, and the corners, by the skirtings; + whether the locks, bolts, handles of doors, and window fastenings are + in proper condition; make a list of the fixtures; ascertain whether + all rates and taxes have been paid by the previous tenant, and whether + the person from whom you take the house is the original landlord, or + his agent or tenant. And do not commit yourself by the signing of any + agreement until you are satisfied upon all these points, <i>and see + that all has been done which the landlord may have undertaken to do, + before you take possession of the house</i>. +<br> +<p align="right"><i><span style="color: #A82C28">A Blunt Knife Shows a Dull Wife.</span></i></p><br> + +<a name="p296"></a><b><i>296. If you are about to Furnish a House</i></b><br> +<br> +If you are about to furnish a house, + buy merely enough to get along with at first, and add other things by + degrees. It is only by experience that you can tell what will be the + wants of your family. If you spend all your money, you will find you + have purchased many things you do not actually want, and have no means + left to get many things which you do want. If you have enough, and + more than enough, to get everything suitable to your situation, do not + think you must spend all, you may be able to lay out in furniture, + merely because you happen to have it. Begin humbly. As riches + increase, it is easy and pleasant to increase in comforts; but it is + always painful and inconvenient to decrease. Neatness, tastefulness, + and good sense may be shown in the management of a small household, + and the arrangement of a little furniture, as well as upon a larger + scale. The consideration which many purchase by living beyond their + income, and, of course, living upon others, is not worth the trouble + it costs. It does not, in fact, procure a man valuable friends, or + extensive influence. +<br> +<br> + +<a name="p297"></a><b><i>297. Carpets</i></b><br> +<br> + In buying carpets, as in everything else, those of the best quality + are cheapest in the end. As it is extremely desirable that they should + look as clean as possible, avoid buying carpeting that has any white + in it. Even a very small portion of white interspersed through the + pattern will in a short time give a dirty appearance to the whole. +<br> +<br> + +<a name="p298"></a><b><i>298. A Carpet in which all the Colours are Light </i></b><br> +<br> +A carpet in which all the colours are light + never has a clean, bright effect, from the want of dark tints to + contrast and set off the light ones. +<br> +<br> + +<a name="p299"></a><b><i>299. For a Similar Reason</i></b><br> +<br> + carpets whose colours are all of what artists call middle tint + (neither dark nor light), cannot fail to look dull and dingy, even + when quite new. +<br> +<br> + +<a name="p300"></a><b><i>300. For a Carpet to be really Beautiful </i></b><br> +<br> + and in good taste, there should be, as in a picture, a judicious + disposal of light and shadow, with a gradation of very bright and of + very dark tints; some almost white, and others almost or quite black. +<br> +<br> + +<a name="p301"></a><b><i>301. The Best Carpets</i></b><br> +<br> + The most truly chaste, rich, and elegant carpets are those which are + of one colour only, the pattern, if pattern it may be called, being + formed by a judicious arrangement of every variety of shade of this + colour. For instance, a Brussels carpet entirely red; the pattern + formed by shades or tints varying from the deepest crimson (almost a + black), to the palest pink (almost a white). Also one of green only, + shaded from the darkest bottle-green, in some parts of the pattern, to + the lightest pea-green in others. Or one in which there is no colour + but brown, in all its various gradations, some of the shades being + nearly black, others of a light buff. +<br> +<br> + +<a name="p302"></a><b><i>302. The Curtains, Sofas, &c.</i></b><br> +<br> +The curtains, sofas, &c., + must be of corresponding colours, that the effect of the whole may be + satisfactory to the eye. +<br> +<br> + +<a name="p303"></a><b><i>303. Colours of Carpets.</i></b><br> +<br> + Carpets of many gaudy colours are much less in demand than formerly. + Two or three colours only, with the dark and light shades of each, + make a very handsome carpet. +<br> +<br> + +<a name="p304"></a><b><i>304. Hearth-Rug</i></b><br> +<br> + If you cannot obtain a Hearth-rug that exactly corresponds with the + carpet, get one entirely different; for a decided contrast looks + better than a bad match. The hearth-rug, however, should reflect the + colour or colours of the carpet if possible. +<br> +<br> + +<a name="p305"></a><b><i>305. Sheepskin Rugs</i></b><br> +<br> +Large rugs of sheepskin, in white, crimson, or black, form comfortable + and effective hearth-rugs for a drawing-room or dining-room. In the + winter these may be removed and an ordinary woollen rug laid down as + long as fires are kept up. +<br> +<p align="right"><i><span style="color: #A82C28">A Bad Broom Leaves a Dirty Room.</span></i></p><br> + +<a name="p306"></a><b><i>306. Wallpaper</i></b><br> +<br> + In choosing paper for a room, avoid that which has a variety of + colours, or a large showy figure, as no furniture can appear to + advantage with such. Large figured papering makes a small room look + smaller, but, on the contrary, a paper covered with a small pattern + makes a room look larger, and a striped paper, the stripes running + from ceiling to floor, makes a low room look higher. +<br> +<br> + +<a name="p307"></a><b><i>307. Kitchen Floors</i></b><br> +<br> + The best covering for a kitchen floor is a thick unfigured oil-cloth, + of one colour. Linoleum or kamptulicon is warmer to the feet than the + ordinary painted oilcloth. +<br> +<br> + +<a name="p308"></a><b><i>308. Family Tool Chests</i></b><br> +<br> + Much inconvenience and considerable expense might be saved if it were + the general custom to keep in every house certain tools for the + purpose of performing at home what are called small jobs, instead of + being always obliged to send for a mechanic and pay him for executing + little things that, in most cases, could be sufficiently well done by + a man or boy belonging to the family, if the proper instruments were + at hand. +<br> +<br> + +<a name="p309"></a><b><i>309. The Cost </i></b><br> +<br> +The cost + of these articles is very trifling, and the advantages of having them + always in the house are far beyond the expense. +<br> +<br> + +<a name="p310"></a><b><i>310. Example Contents</i></b><br> +<br> + For instance, there should be an axe, a hatchet, a saw (a large wood + saw also, with a buck or stand, if wood is burned), a hammer, a + tack-hammer, a mallet, three or four gimlets and bradawls of different + sizes, two screw-drivers, a chisel, a small plane, one or two + jack-knives, a pair of large scissors or shears, and a carpet fork or + stretcher. +<br> +<br> + +<a name="p311"></a><b><i>311. Nails</i></b><br> +<br> + Also an assortment of nails of various sizes, from large spikes down + to small tacks, not forgetting some large and small brass-headed nails. +<br> +<br> + +<a name="p312"></a><b><i>312. Screws</i></b><br> +<br> + An assortment of screws, likewise, will be found very convenient, and + iron hooks of different sizes on which to hang things. +<br> +<br> + +<a name="p313"></a><b><i>313. Container</i></b><br> +<br> + The nails and screws should be kept in a wooden box, made with + divisions to separate the various sorts and sizes, for it is very + troublesome to have them mixed. +<br> +<br> + +<a name="p314"></a><b><i>314. Maintain Supply</i></b><br> +<br> + And let care be taken to keep up the supply, lest it should run out + unexpectedly, and the deficiency cause delay and inconvenience at a + time when some are wanted. +<br> +<br> + +<a name="p315"></a><b><i>315. Tool Closet</i></b><br> +<br> + It is well to have somewhere, in the lower part of the house, a roomy + light closet, appropriated entirely to tools, and things of equal + utility, for executing promptly such little repairs as may be required + from time to time, without the delay or expense of procuring an + artisan. This closet should have at least one large shelf, and that + about three feet from the floor. +<br> +<br> + +<a name="p316"></a><b><i>316. Drawer</i></b><br> +<br> + Beneath this shelf may be a deep drawer, divided into two + compartments. This drawer may contain cakes of glue, pieces of chalk, + and balls of twine of different size and quality. +<br> +<br> + +<a name="p317"></a><b><i>317. Shelves</i></b><br> +<br> + There may be shelves at the sides of the closet for glue-pots, + paste-pots and brushes, pots for black, white, green, and red paint, + cans of oil and varnish, paint-brushes, &c. +<br> +<br> + +<a name="p318"></a><b><i>318. Hanging Tools</i></b><br> +<br> + Against the wall, above the large shelf, let the tools be suspended, + or laid across nails or hooks of proper size to support them. +<br> +<br> + +<a name="p319"></a><b><i>319. More Effective.</i></b><br> +<br> + This is much better than keeping them in a box, where they may be + injured by rubbing against each other, and the hand may be hurt in + feeling among them to find the thing that is wanted. +<br> +<br> + +<a name="p320"></a><b><i>320. Visible</i></b><br> +<br> + But when hung up against the back wall of the closet, of course each + tool can be seen at a glance. +<br> +<br> + +<a name="p321"></a><b><i>321. Organization</i></b><br> +<br> + There is an excellent and simple contrivance for designating the exact + places allotted to all these articles in a very complete tool closet. +<br> +<br> + +<a name="p322"></a><b><i>322. Outlined Tools</i></b><br> +<br> +On the closet wall, directly under the large nails that support the + tools, is drawn with a small brush dipped in black paint or ink, a + representation in outline of the tool or instrument belonging to that + particular place. +<br> +<p align="right"><i><span style="color: #A82C28">A Husband's Wrath Spoils the Best Broth.</span></i></p><br> + +<a name="p323"></a><b><i>323. Examples of Outlining</i></b><br> +<br> + For instance, under each saw is sketched the outline of that saw, + under each gimlet a sketch of that gimlet, under the screw-drivers are + slight drawings of screw-drivers. +<br> +<br> + +<a name="p324"></a><b><i>324. Place Shown</i></b><br> +<br> + So that when any tool that has been taken away for use is brought back + to the closet, the exact spot to which it belongs can be found in a + moment; and the confusion which is occasioned in putting tools away in + a box and looking for them again when they are wanted, is thus + prevented. +<br> +<br> + +<a name="p325"></a><b><i>325. Wrapping Paper</i></b><br> +<br> + Wrapping paper may be piled on the floor under the large shelf. It + can be bought at a low price by the ream, at the large paper + warehouses; and every house should keep a supply of it in several + varieties. For instance, coarse brown paper for common purposes, which + is strong, thick, and in large sheets, is useful for packing heavy + articles; and equally so for keeping silks, ribbons, blondes, &c., as + it preserves their colours. +<br> +<br> + +<a name="p326"></a><b><i>326. Printed Papers</i></b><br> +<br> + Printed papers are unfit for wrapping anything, as the printing ink + rubs off on the articles enclosed in them, and also soils the gloves + of the person that carries the parcel. +<br> +<br> + +<a name="p327"></a><b><i>327. Waste Newspapers</i></b><br> +<br> + Waste newspapers had best be used for lighting fires and singeing + poultry. If you have accumulated more than you can use, your butcher + or grocer will generally buy them of you if they are clean. +<br> +<br> + +<a name="p328"></a><b><i>328. Waste Paper</i></b><br> +<br> + Waste paper that has been written on, cut into slips, and creased and + folded, makes very good allumettes or lamp-lighters. These matters may + appear of trifling importance, but order and regularity are necessary + to happiness. +<br> +<br> + +<a name="p329"></a><b><i>329. Beds for the Poor.</i></b><br> +<br> + Beech-tree leaves are recommended for filling the beds of poor + persons. They should be gathered on a dry day in the autumn, and + perfectly dried. It is said that the smell of them is pleasant and + that they will not harbour vermin. They are also very springy. +<br> +<br> + +<a name="p330"></a><b><i>330. To Preserve Tables</i></b><br> +<br> + A piece of oilcloth (about twenty inches long) is a useful appendage + to a common sitting-room. Kept in the closet, it can be available at + any time, in order to place upon it jars, lamps, &c., whose contents + are likely to soil your table during the process of emptying or + filling them. A wing and duster are harmonious accompaniments to the + oilcloth. +<br> +<br> + +<a name="p331"></a><b><i>331. Protecting Gilt Frames</i></b><br> +<br> + Gilt frames may be protected from flies and dust by pinning tarlatan + over them. Tarlatan fit for the purpose may be purchased at the + draper's. It is an excellent material for keeping dust from books, + vases, wool work, and every description of household ornament. +<br> +<br> + +<a name="p332"></a><b><i>332. Damp Walls</i></b><br> +<br> + The following method is recommended to prevent the effect of damp + walls on paper in rooms:—Line the damp part of the wall with sheet + lead, rolled very thin, and fastened up with small copper nails. It + may be immediately covered with paper. The lead is not to be thicker + than that which is used to line tea-chests. +<br> +<br> + +<a name="p333"></a><b><i>333. Another Method</i></b><br> +<br> + Another mode of preventing the ill effects of damp in walls on + wall-paper, is to cover the damp part with a varnish formed of naphtha + and shellac, in the proportion of 1/4 lb. of the latter to a quart of the + former. The smell of the mixture is unpleasant, but it wears off in a + short time, and the wall is covered with a hard coating utterly + impervious to damp, and to which the wall paper can be attached in the + usual way. +<br> +<br> + +<a name="p334"></a><b><i>334. No Wet Scouring In Winter</i></b><br> +<br> + Bedrooms should not be scoured in the winter time, as colds and + sickness may be produced thereby. Dry scouring upon the French plan, + which consists of scrubbing the floors with dry brushes, may be + resorted to, and will be found more effective than can at first be + imagined. If a bedroom is wet scoured, a dry day should be chosen—the + windows should be opened, the linen removed, and a fire should be lit + when the operation is finished. +<br> +<p align="right"><i><span style="color: #A82C28">A Wife's Art is Displayed in a Table Well Laid.</span></i></p><br> + +<a name="p335"></a><b><i>335. To Get Rid of a Bad Smell in a Room Newly Painted.</i></b><br> +<br> + Place a vessel full of lighted charcoal in the middle of the room, and + throw on it two or three handfuls of juniper berries, shut the + windows, the chimney, and the door close; twenty-four hours + afterwards, the room may be opened, when it will be found that the + sickly, unwholesome smell will be entirely gone. The smoke of the + juniper berry possesses this advantage, that should anything be left + in the room, such as; tapestry, &c., none of it will be spoiled. +<br> +<br> + +<a name="p336"></a><b><i>336. Smell of Paint</i></b><br> +<br> + To get rid of the smell of oil paint, let a pailful of water stand in + the room newly painted. +<br> +<br> + +<a name="p337"></a><b><i>337. Airing a Larder</i></b><br> +<br> + If a larder, by its position, will not admit of opposite windows, a + current of air should be admitted by means of a flue from the outside. +<br> +<br> + +<a name="p338"></a><b><i>338. Keeping a Door Open</i></b><br> +<br> + To keep a door open, place a brick covered neatly with a piece of + carpeting against it, when opened sufficiently. +<br> +<br> + +<a name="p339"></a><b><i>339. To Ascertain whether a Bed be Aired</i></b><br> +<br> + Introduce a drinking glass between the sheets for a minute or two, + just when the warming-pan is taken out; if the bed be dry, there will + only be a slight cloudy appearance on the glass, but if not, the damp + of the bed will collect in and on the glass and assume the form of + drops—a warning of danger. +<br> +<br> + +<a name="p340"></a><b><i>340. To prevent the Smoking of a Lamp</i></b><br> +<br> + Soak the wick in strong vinegar, and dry it well before you use it; + the flame will then burn clear and bright. +<br> +<br> + +<a name="p341"></a><b><i>341. Encrusted Tea-Kettles</i></b><br> +<br> + Water of every kind, except rain water, will speedily cover the inside + of a tea-kettle with an unpleasant crust; this may easily be guarded + against by placing a clean oyster-shell or a piece of stone or marble + in the tea-kettle. The shell or stone will always keep the interior of + the kettle in good order, by attracting the particles of earth or of + stone. +<br> +<br> + +<a name="p342"></a><b><i>342. To Soften Hard Water</i></b><br> +<br> +To soften hard water. + or purify river water, simply boil it, and then leave it exposed to + the atmosphere. +<br> +<br> + +<a name="p343"></a><b><i>343. Cabbage Water</i></b><br> +<br> +Cabbage water + should be thrown away immediately it is done with, and the vessel + rinsed with clean water, or it will cause unpleasant smells. +<br> +<br> + +<a name="p344"></a><b><i>344. Disinfectants</i></b><br> +<br> + A little charcoal mixed with clear water thrown into a sink will + disinfect and deodorize it. Chloride of lime and carbolic acid + considerably diluted, if applied in a liquid form, are good + disinfectants, and carbolic powder—a pink powder with a smell + resembling tar, and sold at about 2d. per lb.—is both useful and + effective. The air of a bedroom may be pleasantly sweetened by + throwing some ground coffee on a fire shovel previously heated. +<br> +<br> + +<a name="p345"></a><b><i>345. Chimney Smoking</i></b><br> +<br> + Where a chimney smokes only when a fire is first lighted, it may be + guarded against by allowing the fire to kindle gradually, or by + heating the chimney by burning straw or paper in the grate previous to + laying in the fire. +<br> +<br> + +<a name="p346"></a><b><i>346. Ground Glass</i></b><br> +<br> + The frosted appearance of ground glass may be very nearly imitated by + gently dabbing the glass over with a paint brush dipped in white paint + or any other oil colour. The paint should be thin, and but very little + colour taken up at one time on the end of the bristles. When applied + with a light and even touch the resemblance is considerable. +<br> +<br> + +<a name="p347"></a><b><i>347. Oiling Clocks</i></b><br> +<br> + Family clocks ought only to be oiled with the very purest oil, + purified by a quart of lime water to a gallon of oil, in which it has + been well shaken, and suffered to stand for three or four days, when + it may be drawn off. +<br> +<br> + +<a name="p348"></a><b><i>348. Neat Mode of Soldering</i></b><br> +<br> + Cut out a piece of tinfoil the size of the surfaces to be soldered. + Then dip a feather in a solution of sal ammoniac, and wet over the + surfaces of the metal, then place them in their proper position with + the tinfoil between. Put the metals thus arranged on a piece of iron + hot enough to melt the foil. When cold the surfaces will be found + firmly soldered together. +<br> +<p align="right"><i><span style="color: #A82C28">Who Never Tries Cannot Win the Prize.</span></i></p><br> + +<a name="p349"></a><b><i>349. Maps and Charts</i></b><br> +<br> + Maps, charts, or engravings may be effectually varnished by brushing a + very delicate coating of gutta-percha solution over their surface. It + is perfectly transparent, and is said to improve the appearance of + pictures. By coating both sides of important documents they can be + kept waterproof and preserved perfectly. +<br> +<br> + +<a name="p350"></a><b><i>350. Temperature of Furniture</i></b><br> +<br> + Furniture made in the winter, and brought from a cold warehouse into a + warm apartment, is very liable to crack. +<br> +<br> + +<a name="p351"></a><b><i>351. Paper Fire-Screens </i></b><br> +<br> +Paper fire-screens + should be sized and coated with transparent varnish, otherwise they + will soon become soiled and discoloured. +<br> +<br> + +<a name="p352"></a><b><i>352. Pastilles for Burning</i></b><br> +<br> + Cascarilla bark, eight drachms; gum 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 quantity. Reduce the substances to a powder, + and form into a paste with the mucilage, and divide into small cones; + then put them into an oven, used quite dry. +<br> +<br> + +<a name="p353"></a><b><i>353. Breaking Glass</i></b><br> +<br> + Easy method of breaking glass to any required Figure.—Make a small + notch by means of a file on the edge of a piece of glass, then make + the end of a tobacco-pipe, or of a rod of iron of the same size, red + hot in the fire, apply the hot iron to the notch, and draw it slowly + along the surface of the glass in any direction you please: a crack + will follow the direction of the iron. +<br> +<br> + +<a name="p354"></a><b><i>354. Bottling and Fining</i></b><br> +<br> + Corks should be sound, clean, and sweet. Beer and porter should be + allowed to stand in the bottles a day or two before being corked. If + for speedy use, wiring is not necessary. Laying the bottles on their + sides will assist the ripening for use. Those that are to be kept + should be wired, and put to stand upright in sawdust. Wines should be + bottled in spring. If not fine enough, draw off a jugful and dissolve + isinglass in it, in the proportion of half an ounce to ten gallons, + and then pour back through the bung-hole. Let it stand a few weeks. + Tap the cask above the lees. When the isinglass is put into the cask, + stir it round with a stick, taking great care not to touch the lees at + the bottom. For white wine only, mix with the isinglass a quarter of a + pint of milk to each gallon of wine, some whites of eggs, beaten with + some of the wine. One white of an egg to four gallons makes a good + fining. +<br> +<br> + +<a name="p355"></a><b><i>355. To Sweeten Casks</i></b><br> +<br> + Mix half a pint of vitriol with a quart of water, pour it into the + barrel, and roll it about; next day add one pound of chalk, and roll + again. Bung down for three or four days, then rinse well with hot + water. +<br> +<br> + +<a name="p356"></a><b><i>356. Wrinkly Paintings</i></b><br> +<br> + Oil paintings hung over the mantel-piece are liable to wrinkle with + the heat. +<br> +<br> + +<a name="p357"></a><b><i>357. To Loosen Glass Stoppers of Bottles</i></b><br> +<br> + 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 then be placed + before the fire, at the distance of about eighteen inches; the heat + will cause the oil to insinuate itself between the stopper and the + neck. When the bottle has grown warm, gently strike the stopper on + one side, and then on the other, with any light wooden instrument; + then try it with the hand: if 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. +<br> +<br> + +<a name="p358"></a><b><i>358. The Best Oil for Lamps</i></b><br> +<br> +The best oil for lamps, + whether animal, vegetable, or mineral, is that which is clear and + nearly colourless, like water. +<br> +<br> + +<a name="p359"></a><b><i>359. China or Wedgwood Teapots</i></b><br> +<br> + China teapots are the safest, and, in many respects, the most + pleasant. Wedgwood ware is very apt, after a time, to acquire a + disagreeable taste. +<br> +<p align="right"><i><span style="color: #A82C28">The Best Physicians are Dr. Diet, Dr. Quiet and Dr. Merryman.</span></i></p><br> + +<a name="p360"></a><b><i>360. Care of Linen</i></b><br> +<br> + When linen is well dried and laid by for use, nothing more is + necessary than to secure it from damp and insects. It may he kept free + from the latter by a judicious mixture of aromatic shrubs and flowers, + cut up and sewed in silken bags, which must be interspersed among the + drawers and shelves. The ingredients used may consist of lavender, + thyme, roses, cedar shavings, powdered sassafras, cassia, &c., into + which a few drops of otto of roses, or other strong-scented perfume + may be thrown. +<br> +<br> + +<a name="p361"></a><b><i>361. Repairing Linen</i></b><br> +<br> + In all cases it will he found more consistent with economy to examine + and repair all washable articles, more especially 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 washing, as to have their regular turn and term in + domestic use. +<br> +<br> + +<a name="p362"></a><b><i>362. Mending</i></b><br> +<br> + When you make a new article always save the pieces until "mending + day," which may come sooner than expected. It will be well even to buy + a little extra quantity for repairs. Read over repeatedly the + "<b>Domestic Hints</b>" (<i>pars</i>. <a href="#p1783">1783</a>-<a href="#p1807">1807</a>). These numerous paragraphs + contain most valuable suggestions, that will be constantly useful if + well remembered. They should be read frequently that their full value + may be secured. Let your servants also read them, for nothing more + conduces to good housekeeping than for the servant to understand the + "system" which her mistress approves of. +<br> +<br> + +<a name="p363"></a><b><i>363. Cleansing of Furniture</i></b><br> +<br> + The cleaning of furniture forms an important part of domestic economy, + not only in regard to neatness, but also in point of expense. +<br> +<br> + +<a name="p364"></a><b><i>364. Method of Cleansing</i></b><br> +<br> + The readiest mode indeed consists in good manual rubbing, or the + application of a little elbow-grease, as it is whimsically termed; but + our finest cabinet work requires something more, where brilliancy of + polish is of importance. +<br> +<br> + +<a name="p365"></a><b><i>365. Italian Varnish</i></b><br> +<br> + The Italian cabinet-work in this respect excels that of any other + country. The workmen first saturate the surface with olive oil, and + then apply a solution of gum arabic dissolved in boiling alcohol. + This mode of varnishing is equally brilliant, if not superior, to that + employed by the French in their most elaborate works. +<br> +<br> + +<a name="p366"></a><b><i>366. Another Method</i></b><br> +<br> + But another mode may be substituted, which has less the appearance of + a hard varnish, and may always be applied so as to restore the + pristine beauty of the furniture by a little manual labour. Heat a + gallon of water, in which dissolve one pound and a half of potash; and + a pound of virgin wax, boiling the whole for half an hour, then suffer + it to cool, when the wax will float on the surface. Put the wax into a + mortar, and triturate it with a marble pestle, adding soft water to it + until it forms a soft paste, which, laid neatly on furniture, or even + on paintings, and carefully rubbed when dry with a woollen rag, gives + a polish of great brilliancy, without the harshness of the drier + varnishes. +<br> +<br> + +<a name="p367"></a><b><i>367. Marble Chimney-Pieces</i></b><br> +<br> + Marble chimney-pieces may also be rubbed with it, after cleaning the + marble with diluted muriatic acid, or warm soap and vinegar; but the + iron or brass work connected with them requires other processes. +<br> +<br> + +<a name="p368"></a><b><i>368. Polished Iron Work </i></b><br> +<br> +Polished iron work + may be preserved from rust by an inexpensive mixture, consisting of + copal varnish intimately mixed with as much olive oil as will give it + a degree of greasiness, adding thereto nearly as much spirit of + turpentine as of varnish. +<br> +<br> + +<a name="p369"></a><b><i>369. Cast Iron Work </i></b><br> +<br> +Cast iron work + is best preserved by the common method of rubbing with black-lead. +<br> +<br> + +<a name="p370"></a><b><i>370. Rust</i></b><br> +<br> + If rust has made its appearance on grates or fire-irons, apply a + mixture of two parts of tripoli to one of sulphur, intimately mingled + on a marble slab, and laid on with a piece of soft leather. Or emery + and oil may be applied with excellent effect; not laid on in the usual + slovenly way, but with a spongy piece of fig wood fully saturated with + the mixture. This will not only clean but impart a polish to the metal + as well. +<br> +<br> + +<a name="p371"></a><b><i>371. Brass</i></b><br> +<br> + Brass ornaments, when not gilt or lacquered, may be cleaned in the + same way, and a fine colour given to them, by two simple processes. +<br> +<br> + +<a name="p372"></a><b><i>372. First Brass Process</i></b><br> +<br> + The first is to beat sal ammoniac into a fine powder, then to moisten + it with soft water, rubbing it on the ornaments, which must be heated + over charcoal, and rubbed dry with bran and whiting. +<br> +<br> + +<a name="p373"></a><b><i>373. Second Brass Process</i></b><br> +<br> + The second is to wash the brasswork with roche alum boiled in strong + ley, in proportion of an ounce to a pint; when dry, rub it with fine + tripoli. Either of these processes will give to brass the brilliancy + of gold. +<br> +<br> + +<a name="p374"></a><b><i>374. Carpets</i></b><br> +<br> + If the corner of a carpet becomes loose and prevents the door opening, + or trips every one up that enters the room, nail it down at once. A + dog's-eared carpet marks the sloven as well as the dog's-eared book. + An English gentleman, travelling some years ago in Ireland, took a + hammer and tacks with him, because he found dog's-eared carpets at all + the inns where he rested. At one of these inns he tacked down the + carpet, which, as usual, was loose near the door, and soon afterwards + rang for his dinner. While the carpet was loose the door could not be + opened without a hard push; so when the waiter came up, he just + unlatched the door, and then going back a couple of yards, he rushed + against it, as his habit was, with a sudden spring, to force it open. + But the wrinkles of the carpet were no longer there to stop it, and + not meeting with the expected resistance, the unfortunate waiter fell + full length into the room. It had never entered his head that so much + trouble might be saved by means of a hammer and half a dozen tacks, + until his fall taught him that makeshift is a very unprofitable kind + of shift. There are a good many houses in England where a similar + practical lesson might be of service. + +<br> +<br> + +<a name="p375"></a><b><i>375. Cleaning Carpets</i></b><br> +<br> + Take a pail of cold water, and add to it three gills of ox-gall. Rub + it into the carpet with a soft brush. It will raise a lather, which + must be washed off with clear cold water. Rub dry with a clean cloth. + Before nailing down a carpet after the floor has been washed, be + certain that the floor is quite dry, or the nails will rust and injure + the carpet. Fuller's earth is used for cleaning carpets, and weak + solutions of alum or soda are used for reviving the colours. The crumb + of a hot wheaten loaf rubbed over a carpet has been found effective. +<br> +<br> + +<a name="p376"></a><b><i>376. Carpet-Beating</i></b><br> +<br> + Beat a carpet on the wrong side first; and then more gently on the + right side. Beware of using sticks with sharp points, which may tear + the carpet. +<br> +<br> + +<a name="p377"></a><b><i>377. Sweeping Carpets</i></b><br> +<br> + Persons who are accustomed to use tea-leaves for sweeping their + carpets, and find that they leave stains, will do well to employ fresh + cut grass instead. It is better than tea-leaves for preventing dust, + and gives the carpets a very bright, fresh look. +<br> +<br> + +<a name="p378"></a><b><i>378. Making a Carpet Last Longer</i></b><br> +<br> + A half-worn carpet may be made to last longer by ripping it apart, and + transposing the breadths. +<br> +<br> + +<a name="p379"></a><b><i>379. Sweeping a Stair-Carpet</i></b><br> +<br> + A stair carpet should never be swept down with a long broom, but + always with a short-handled brush, a dust-pan being held closely under + each step of the stairs during the operation of sweeping. +<br> +<br> + +<a name="p380"></a><b><i>380. Cleaning Oilcloth</i></b><br> +<br> + Oilcloth should never be scrubbed with a brush, but, after being first + swept, it should be cleansed by washing with a large soft cloth and + lukewarm or cold water. On no account use soap or hot water, as either + will injure the paint, and in time remove it. +<br> +<br> + +<a name="p381"></a><b><i>381. Cleaning Straw Matting</i></b><br> +<br> + Straw matting may be cleaned with a large coarse cloth dipped in salt + and water, and then wiped dry. The salt prevents the matting from + turning yellow. +<br> +<p align="right"><i><span style="color: #A82C28">Eat Not to Dulness — Drink Not To Elevation.</span></i></p><br> + +<a name="p382"></a><b><i>382. Method of Cleaning Paper-Hangings</i></b><br> +<br> + Cut into eight half quarters a quartern loaf, two days old; it must be + neither 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, and, holding the crust + in the hand, wipe lightly downward with the crumb, about half a yard + at each stroke, till the upper part of the hangings 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 + look almost equal to new. Great care must be taken not to rub the + paper hard, nor to attempt cleaning it the cross or horizontal way. + The surface of the bread, too, must be always cut away as soon as it + becomes dirty, and the pieces renewed as often as may be necessary. +<br> +<br> + +<a name="p383"></a><b><i>383. Cleaning Rosewood Furniture</i></b><br> +<br> + Rosewood furniture should be rubbed gently every day with a clean soft + cloth to keep it in order. +<br> +<br> + +<a name="p384"></a><b><i>384. Cleaning Ottomans and Sofas</i></b><br> +<br> + Ottomans and sofas, covered with cloth, damask, or chintz, will look + better for being cleaned occasionally with bran and flannel. +<br> +<br> + +<a name="p385"></a><b><i>385. Polishing Dining-Tables</i></b><br> +<br> + Dining tables may be polished by rubbing them for some time with a + soft cloth and a little linseed oil. +<br> +<br> + +<a name="p386"></a><b><i>386. Mahogany</i></b><br> +<br> + Mahogany frames of sofas, chairs, &c., should be first well dusted, + and then cleaned with a flannel dipped in sweet oil or linseed oil. +<br> +<br> + +<a name="p387"></a><b><i>387. To Clean Cane-bottom Chairs</i></b><br> +<br> + Turn the chair bottom upwards, and with hot water and a sponge wash + the canework well, so that it may become completely soaked. Should it + be very dirty you must add soap. Let it dry in the open air, or in a + place where there is a thorough draught, and it will become as tight + and firm as when new, provided none of the strips are broken. +<br> +<br> + +<a name="p388"></a><b><i>388. Alabaster</i></b><br> +<br> + Stains may be removed by washing with soap and water, then + whitewashing the stained part, letting it stand some hours, then + washing off the whitewash, and rubbing the stained part with a flannel + moistened with lukewarm soap and water. +<br> +<br> + +<a name="p389"></a><b><i>389. To Clean Marble</i></b><br> +<br> + Take two parts of common soda, one part of pumice stone, and one part + of finely powdered chalk; sift it through a fine sieve, and mix it + with water. Rub the marble well all over with the mixture, and the + stains will be removed; then wash the marble with soap and water, and + it will be as clean as it was at first. +<br> +<br> + +<a name="p390"></a><b><i>390. Glass</i></b><br> +<br> + Glass should be washed in cold water, which gives it a brighter and + clearer look than when cleansed with warm water; or, what is better, + wash in warm water and rinse in cold water. +<br> +<br> + +<a name="p391"></a><b><i>391. Using Charcoal (1)</i></b><br> +<br> + Glass vessels, and other utensils, may be purified and cleaned by + rinsing them out with powdered charcoal. +<br> +<br> + +<a name="p392"></a><b><i>392. Bottles</i></b><br> +<br> + There is no easier method of cleaning glass bottles than putting into + them fine coal-ashes, and well shaking, either with water or not, hot + or cold, according to the substance that fouls the bottle. Charcoal + left in a bottle or jar for a little time will take away disagreeable + smells. +<br> +<br> + +<a name="p393"></a><b><i>393. Cleaning Japanned Waiters, Urns, &c.</i></b><br> +<br> + Rub on with a sponge a little white soap and some lukewarm water, and + wash the waiter or urn quite clean. Never use hot water, as it will + cause the japan to scale off. Having wiped it dry, sprinkle a little + flour over it; let it remain untouched for a short time, and then rub + it with a soft dry cloth, and finish with a silk handkerchief. White + heat marks on the waiters are difficult to remove; but rubbing them + with a flannel dipped in sweet oil, and afterwards in spirits of wine, + may be tried. Waiters of <i>papier maché</i> should be washed with a + sponge and cold water only, and dredged with flour while damp. After + the lapse of a few minutes the flour must be wiped off, and the + article polished with a silk handkerchief. +<br> +<p align="right"><i><span style="color: #A82C28">Disease is Soon Shaken by Physic Soon Taken.</span></i></p><br> + +<a name="p394"></a><b><i>394. Papier Maché</i></b><br> +<br> + Papier Maché articles of all kinds should be washed with a sponge and + cold water, without soap, dredged with flour while damp, and polished + with a flannel or a silk handkerchief. +<br> +<br> + +<a name="p395"></a><b><i>395. Brunswick Black for Varnishing Grates</i></b><br> +<br> + Melt four pounds of common asphaltum, and add 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 added. +<br> +<br> + +<a name="p396"></a><b><i>396. Blacking for Stoves </i></b><br> +<br> + may be made with half a pound of black-lead finely powdered, and (to + make it stick) mix with it the whites of three eggs well beaten; then + dilute it with sour beer or porter till it becomes as thin as + shoe-blacking; after stirring it, set it over hot coals to simmer for + twenty minutes; when cold it may be kept for use. +<br> +<br> + +<a name="p397"></a><b><i>397. To Clean Knives and Forks</i></b><br> +<br> + Wash the blades in warm (but not hot) water, and afterwards rub them + lightly over with powdered rotten-stone mixed to a paste with a little + cold water; then polish them with a clean cloth. +<br> +<br> + +<a name="p398"></a><b><i>398. For Cleaning Painted Wainscot or Other Woodwork</i></b><br> +<br> +For cleaning painted wainscot or other woodwork, + fuller's earth will be found cheap and useful: on wood not painted it + forms an excellent substitute for soap. +<br> +<br> + +<a name="p399"></a><b><i>399. To Scour Boards</i></b><br> +<br> + Lime, one part; sand, three parts; soft soap, two parts. Lay a little + on the boards with the scrubbing brush, and rub thoroughly. Rinse with + clean water, and rub dry. This will keep the boards of a good colour, + and keep away vermin. +<br> +<br> + +<a name="p400"></a><b><i>400. Charcoal (2)</i></b><br> +<br> + All sorts of glass vessels and other utensils may be purified from + long-retained smells of every kind, in the easiest and most perfect + manner, by rinsing them out well with charcoal powder, after the + grosser impurities have been scoured off with sand and potash. Rubbing + the teeth and washing out the mouth with fine charcoal powder, will + render the teeth beautifully white, and the breath perfectly sweet, + where an offensive breath has been owing to a scorbutic disposition of + the gums. Putrid water is immediately deprived of its bad smell by + charcoal. When meat, fish, &c., from intense heat, or long keeping, + are likely to pass into a state of corruption, a simple and pure mode + of keeping them sound and healthful is by putting a few pieces of + charcoal, each about the size of an egg, into the pot or saucepan + wherein the fish or flesh is to be boiled. Among others, an experiment + of this kind was tried upon a turbot, which appeared to be too far + gone to be eatable; the cook, as advised, put three or four pieces of + charcoal, each the size of an egg, under the strainer in the + fish-kettle; after boiling the proper time, the turbot came to the + table sweet and firm. +<br> +<br> + +<a name="p401"></a><b><i>401. To take Stains out of Mahogany Furniture</i></b><br> +<br> + Stains and spots may be taken out of mahogany with a little aquafortis + or oxalic acid and water, rubbing the part with a cork dipped in the + liquid till the colour is restored. Then wash the wood well with + water, and dry and polish as usual. +<br> +<br> + +<a name="p402"></a><b><i>402. To take Ink-Stains out of Mahogany</i></b><br> +<br> + Put a few drops of spirits of nitre in a teaspoonful of water; touch + the spot with a feather dipped in the mixture, and as soon as the ink + disappears, rub it over with a rag wetted in cold water, or there will + be a white mark, which will not be easily effaced. +<br> +<br> + +<a name="p403"></a><b><i>403. To remove Ink-Stains from Silver</i></b><br> +<br> + Ink-stains on the tops and other portions of silver ink-stands may be + completely eradicated by making a little chloride of lime into a paste + with water, and rubbing it upon the stains. Chloride of lime has been + misnamed "The general bleacher," but it is a great enemy to all + metallic surfaces. +<br> +<p align="right"><i><span style="color: #A82C28">Disease is the Punishment of Neglect.</span></i></p><br> + +<a name="p404"></a><b><i>404. To take Ink-Stains out of a Coloured Table-Cover</i></b><br> +<br> + Dissolve a teaspoonful of oxalic acid in a teacup of hot water; rub + the stained part well with a flannel or linen rag dipped in the + solution. +<br> +<br> + +<a name="p405"></a><b><i>405. Ink Stains</i></b><br> +<br> + Very frequently, when logwood has been used in manufacturing ink, a + reddish stain still remains, after the use of oxalic acid, as in the + former directions. To remove it, procure a solution of the chloride of + lime, and apply it in the same manner as directed for the oxalic acid. +<br> +<br> + +<a name="p406"></a><b><i>406. To take Ink out of Boards</i></b><br> +<br> + Apply strong muriatic acid, or spirits of salts, with a piece of + cloth; afterwards wash well with water. +<br> +<br> + +<a name="p407"></a><b><i>407. Oil or Grease </i></b><br> +<br> +Oil or grease + may be removed from a hearth by covering it immediately with hot + ashes, or with burning coals. +<br> +<br> + +<a name="p408"></a><b><i>408. Marble may be Cleaned</i></b><br> +<br> +Marble may be cleaned + by mixing up a quantity of the strongest soap-lees with quick-lime, to + the consistence of milk, and laying it on the marble for twenty-four + hours; clean it afterwards with soap and water. +<br> +<br> + +<a name="p409"></a><b><i>409. Silver and Plated Ware</i></b><br> +<br> +Silver and plated ware + should be washed with a sponge and warm soapsuds every day after + using, and wiped dry with a clean soft towel. +<br> +<br> + +<a name="p410"></a><b><i>410. Bronzed Chandeliers, Lamps, &c. </i></b><br> +<br> +Bronzed chandeliers, lamps, &c., + should be merely dusted with a feather-brush, or with a soft cloth, as + washing them will take off the bronzing. +<br> +<br> + +<a name="p411"></a><b><i>411. To clean Brass Ornaments</i></b><br> +<br> + Wash the brasswork with roche alum boiled to a strong ley, in the + proportion of an ounce to a pint. When dry it must be rubbed with fine + tripoli. +<br> +<br> + +<a name="p412"></a><b><i>412. For Cleaning Brasses Belonging to Mahogany Furniture</i></b><br> +<br> +For cleaning brasses belonging to mahogany furniture, + use either powdered whiting or scraped rotten-stone, mixed with sweet + oil and rubbed on with chamois leather. +<br> +<br> + +<a name="p413"></a><b><i>413. Brasses, Britannia Metal, Tins, Coppers, &c.</i></b><br> +<br> +Brasses, Britannia metal, tins, coppers, &c., + may be cleaned with a mixture of rotten-stone, soft soap, and oil of + turpentine, mixed to the consistency of stiff putty. The stone should + be powdered very fine and sifted. The articles should first be washed + with hot water, to remove grease; then a little of the above mixture, + mixed with water, should be rubbed over the metal; then rub off + briskly with dry, clean rag or leather, and a beautiful polish will be + obtained. +<br> +<br> + +<a name="p414"></a><b><i>414. To preserve Steel Goods from Rust</i></b><br> +<br> + After bright grates have been thoroughly cleaned, they should be + dusted over with unslacked lime, and thus left until wanted. Coils of + piano wires, thus sprinkled, will keep from rust for many years. + Table-knives which are not in constant use ought to be put in a case + in which sifted quicklime is placed, about eight inches deep. They + should be plunged to the top of the blades, but the lime should not + touch the handles. +<br> +<br> + +<a name="p415"></a><b><i>415. To keep Iron and Steel Goods from Rust</i></b><br> +<br> + Dissolve half an ounce of camphor in one pound of hog's lard; take off + the scum: mix as much black lead as will give the mixture an iron + colour. Iron and steel goods, rubbed over with this mixture, and left + with it on twenty-four hours, and then dried with a linen cloth, will + keep clean for months. Valuable articles of cutlery should be wrapped + in zinc foil, or be kept in boxes lined with zinc. This is at once an + easy and most effective method. +<br> +<br> + +<a name="p416"></a><b><i>416. Iron Wipers</i></b><br> +<br> + Old soft towels, or pieces of old sheets or tablecloths, make + excellent wipers for iron and steel goods. +<br> +<br> + +<a name="p417"></a><b><i>417. To Clean Looking-Glasses</i></b><br> +<br> + First wash the glass all over with lukewarm soapsuds and a sponge. + When dry, rub it bright with a chamois leather on which a little + prepared chalk, finely powdered, has been sprinkled. +<br> +<p align="right"><i><span style="color: #A82C28">Keep the Blood Pure and Spare the Leech.</span></i></p><br> + +<a name="p418"></a><b><i>418. To Clean Mirrors, &c.</i></b><br> +<br> + If they should be hung so high that they cannot be conveniently + reached, have a pair of steps to stand upon; but mind that they stand + steady. Then take a piece of soft sponge, well washed, and cleaned + from everything gritty, dip it into water and squeeze it almost dry, + dip it into some spirit of wine, and then rub it over the glass. Next, + dust the glass over with some powder blue or whiting sifted through + muslin; wipe the powder lightly and quickly off again with a cloth; + then take a clean cloth, and rub the glass well once more, and finish + by rubbing it with a silk handkerchief. If the glass be very large, + clean one-half at a time, as otherwise the spirit of wine will dry + before it can be rubbed off. If the frames are not varnished, the + greatest care is necessary to keep them quite dry, so as not to touch + them with the sponge, as this will discolour or take off the gilding. + To clean the frames, take a little raw cotton in the state of wool, + and rub the frames with it; this will take off all the dust and dirt + without injuring the gilding. If the frames are well varnished, rub + them with spirit of wine, which will take out all spots, and give them + a fine polish. Varnished doors may be done in the same manner. Never + use any cloth to <i>frames</i> or <i>drawings</i>, or oil paintings, + when cleaning and dusting them. +<br> +<br> + +<a name="p419"></a><b><i>419. China and Glass</i></b><br> +<br> + The best material for cleansing either porcelain or glass, is fuller's + earth: but it must be beaten into a fine powder, and carefully cleared + from all rough or hard particles, which might endanger the polish of + the surface. + +<br> +<br> + +<a name="p420"></a><b><i>420. Porcelain</i></b><br> +<br> + In cleaning porcelain, it must also be observed that some species + require more care and attention than others, as every person must have + observed that chinaware in common use frequently loses some of its + colours. +<br> +<br> + +<a name="p421"></a><b><i>421. Red Fading</i></b><br> +<br> +he red, especially of vermilion, is the first to go, because that + colour, together with some others, is laid on by the Chinese after + burning. +<br> +<br> + +<a name="p422"></a><b><i>422. Modern Porcelain Fades Less</i></b><br> +<br> + The modern Chinese porcelain is not, indeed, so susceptible of this + rubbing or wearing off, as vegetable reds are now used by them + instead of the mineral colour. +<br> +<br> + +<a name="p423"></a><b><i>423. Temperature with China and Glass</i></b><br> +<br> + It ought to be taken for granted that all china or glass ware is well + tempered: yet a little careful attention may not be misplaced, even on + that point; for though ornamental china or glassware is not exposed to + the action of hot water in common domestic use, yet it may be + injudiciously immersed therein for the purpose of cleaning; and as + articles intended solely for ornament are not so highly annealed as + others, it will be proper never to apply water beyond a tepid + temperature. +<br> +<br> + +<a name="p424"></a><b><i>424. Annealing Glass</i></b><br> +<br> +An ingenious and simple mode of annealing glass has been some time in + use by chemists. It consists in immersing the vessel in cold water, + gradually heated to the boiling point, and suffered to remain till + cold, when it will be fit for use. Should the glass be exposed to a + higher temperature than that of boiling water, it will be necessary to + immerse it in oil. +<br> +<br> + +<a name="p425"></a><b><i>425. To take Marking-Ink out of Linen</i></b><br> +<br> + Use a solution of cyanide of potassium applied with a camel-hair + brush. After the marking ink disappears, the linen should be well + washed in cold water. +<br> +<br> + +<a name="p426"></a><b><i>426. To take Stains of Wine out of Linen</i></b><br> +<br> +Hold the articles in milk while it is boiling on the fire, and the + stains will soon disappear. +<br> +<br> + +<a name="p427"></a><b><i>427. Fruit Stains in Linen</i></b><br> +<br> + To remove them, rub the part on each side with yellow soap, then tie + up a piece of pearlash in the cloth, &c., and soak well in hot water, + or boil; afterwards expose the stained part to the sun and air until + the stain is removed. +<br> +<br> + +<a name="p428"></a><b><i>428. Mildewed Linen</i></b><br> +<br> + may be restored by soaping the spots while wet, covering them with + fine chalk scraped to powder, and rubbing it well in. +<br> +<br> + +<a name="p429"></a><b><i>429. To keep Moths, Beetles, &c., from Clothes</i></b><br> +<br> + Put a piece of camphor in a linen bag, or some aromatic herbs, in the + drawers, among linen or woollen clothes, and no insects will come near + them. +<br> +<p align="right"><i><span style="color: #A82C28">Loose Habits Lead to Tight Bandages.</span></i></p><br> + +<a name="p430"></a><b><i>430. Moths</i></b><br> +<br> + Clothes closets that have become infested with moths, should be well + rubbed with a strong decoction of tobacco, and repeatedly sprinkled + with spirits of camphor. +<br> +<br> + +<a name="p431"></a><b><i>431. To Remove Stains from Floors</i></b><br> +<br> + For removing spots of grease from boards, take fuller's earth and + pearlash, of each a quarter of a pound, and boil in a quart of soft + water. While hot lay the mixture on the greased parts, allowing it to + remain on them from ten or twelve hours; after which it may be scoured + off with sand and water. A floor much spotted with grease should be + completely washed over with this mixture the day before it is scoured. + Fuller's earth and ox-gall, boiled together, form a very powerful + cleansing mixture for floors or carpets. Stains of ink are removed by + the application of strong vinegar, or salts of lemon. +<br> +<br> + +<a name="p432"></a><b><i>432. Scouring Drops for removing Grease</i></b><br> +<br> + There are several preparations of this name; one of the best is made + as follows:—Camphine, or spirit of turpentine, three ounces: essence + of lemon, one ounce; mix and put up in a small phial for use when + required. +<br> +<br> + +<a name="p433"></a><b><i>433. To take Grease out of Velvet or Cloth</i></b><br> +<br> + Pour some turpentine over the part that is greasy; rub it till quite + dry with a piece of clean flannel; if the grease be not quite removed, + repeat the application, and when done, brush the part well, and hang + up the garment in the open air to take away the smell. +<br> +<br> + +<a name="p434"></a><b><i>434. Medicine Stains </i></b><br> +<br> +Medicine stains + may be removed from silver spoons by rubbing them with a rag dipped in + sulphuric acid, and washing it off with soapsuds. +<br> +<br> + +<a name="p435"></a><b><i>435. To Extract Grease Spots from Books or Paper</i></b><br> +<br> + Gently warm the greased or spotted part of the book or paper, and then + press upon it pieces of blotting-paper, one after another, so as to + absorb as much of the grease as possible. Have ready some fine clear + essential oil of turpentine heated almost to a boiling state, warm the + greased leaf a little, and then, with a soft clean brush, apply the + heated turpentine to both sides of the spotted part. By repeating this + application, the grease will be extracted. Lastly, with another brush + dipped in rectified spirit of wine, go over the place, and the grease + will no longer appear, neither will the paper be discoloured. +<br> +<br> + +<a name="p436"></a><b><i>436. Stains and Marks from Books.</i></b><br> +<br> + A solution of oxalic acid, citric acid, or tartaric acid, is attended + with the least risk, and may be applied to paper and prints without + fear of damage. These acids, which take out writing ink, and do not + touch the printing, can be used for restoring books where the margins + have been written upon, without injuring the text. +<br> +<br> + +<a name="p437"></a><b><i>437. To take Writing Ink out of Paper</i></b><br> +<br> +Solution of muriate of tin, two drachms; water, four drachms. To be + applied with a camel-hair brush. After the writing has disappeared, + the paper should be passed through water, and dried. +<br> +<br> + +<a name="p438"></a><b><i>438. A Hint on Household Management</i></b><br> +<br> + Have you ever observed what a dislike servants have to anything cheap? + They hate saving their master's money. I tried this experiment with + great success the other day. Finding we consumed a vast deal of soap, + I sat down in my thinking chair, and took the soap question into + consideration, and I found reason to suspect we were using a very + expensive article, where a much cheaper one would serve the purpose + better. I ordered half a dozen pounds of both sorts, but took the + precaution of changing the papers on which the prices were marked + before giving them into the hands of Betty. "Well, Betty, which soap + do you find washes best?" "Oh, please sir, the dearest, in the blue + paper; it makes a lather as well again as the other." "Well, Betty, + you shall always have it then;" and thus the unsuspecting Betty saved + me some pounds a year, and washed the clothes better—<i>Rev. Sydney + Smith</i>. +<br> +<p align="right"><i><span style="color: #A82C28">Bottles of Brandy are Followed by Bottles of Physic.</span></i></p><br> + +<a name="p439"></a><b><i>439. Domestic Rules</i></b><br> +<br> +Mrs Hamilton, in her "Cottagers of Glenburnie," gives three simple + rules for the regulation of domestic affairs, which deserve to be + remembered, and which would, if carried into practice, be the means of + saving time, labour, and patience, and of making every house a + "well-ordered" one. They are as follows:<br> +<br> +<ol start=1 type="i"><li> + Do everything in its proper time.</li></ol> + +<ol start=2 type="i"><li> + + Keep everything to its proper use.</li></ol> + +<ol start=3 type="i"><li> + + Put everything in its proper place.</li></ol> +<br> +<br> + +<a name="p440"></a><b><i>440. An Ever-dirty Hearth</i></b><br> +<br> +An ever-dirty hearth, + and a grate always choked with cinders and ashes, are infallible + evidences of bad housekeeping. +<br> +<br> + +<a name="p441"></a><b><i>441. Economy</i></b><br> +<br> + If you have a strip of land, do not throw away soapsuds. Soapsuds are + good manure for bushes and young plants. +<br> +<br> + +<a name="p442"></a><b><i>442. Washing Woollens</i></b><br> +<br> + Woollen clothes should be washed in very hot suds, and not rinsed. + Lukewarm water shrinks them. +<br> +<br> + +<a name="p443"></a><b><i>443. Keeping Coffee and Tea</i></b><br> +<br> +Do not let coffee and tea stand in tin. +<br> +<br> + +<a name="p444"></a><b><i>444. Freshness of Surfaces</i></b><br> +<br> + Scald your wooden-ware often, and keep your tin-ware dry. +<br> +<br> + +<a name="p445"></a><b><i>445. Re-using Letters</i></b><br> +<br> +Preserve the backs of old letters to write upon. +<br> + + +<a name="p446"></a><b><i>446. Make Writing-Books</i></b><br> +<br> + If you have children who are learning to write, buy coarse white paper + by the quantity, and make it up into writing-books. This does not + cost half so much as it does to buy them ready made at the stationer's. +<br> +<br> + +<a name="p447"></a><b><i>447. No Waste</i></b><br> +<br> + See that nothing is thrown away which might have served to nourish + your own family or a poorer one. +<br> +<br> + +<a name="p448"></a><b><i>448. Bread</i></b><br> +<br> + As far as possible, have pieces of bread eaten up before they become + hard: spread those that are not eaten, and let them dry, to be pounded + for puddings, or soaked for brewis. +<br> +<br> + +<a name="p449"></a><b><i>449. Brewis</i></b><br> +<br> + Brewis is made of crusts and dry pieces of bread, soaked a good while + in hot milk, mashed up, and eaten with salt. Above all, do not let + crusts accumulate in such quantities that they cannot be used. With + proper care, there is no need of losing a particle of bread. + +<br> +<br> + +<a name="p450"></a><b><i>450. Regular Mending</i></b><br> +<br> + All the Mending in the house should be done once a week if possible. +<br> +<br> + +<a name="p451"></a><b><i>451. Never put out Sewing.</i></b><br> +<br> + If it be not possible to do it in your own family, hire some one to + come to the house and work with them. +<br> +<br> + +<a name="p452"></a><b><i>452. White Spots on Furniture</i></b><br> +<br> + A warming-pan full of coals, or a shovel of coals, held over varnished + furniture, will take out white spots. Care should be taken not to hold + the pan near enough to scorch; the place to which heat has thus been + applied, should be rubbed with a flannel while warm. +<br> +<br> + +<a name="p453"></a><b><i>453. Acid Fading</i></b><br> +<br> + Sal-Volatile or hartshorn will restore colours taken out by acid. It + may be dropped upon any garment without doing harm. +<br> +<br> + +<a name="p454"></a><b><i>454. New Iron </i></b><br> +<br> +New iron + should be very gradually heated at first. After it has become inured + to the heat, it is not as likely to crack. +<br> +<br> + +<a name="p455"></a><b><i>455. Before Using a Brass Kettle</i></b><br> +<br> + Clean a brass kettle, before using it for cooking, with salt and + vinegar. +<br> +<br> + +<a name="p456"></a><b><i>456. Shaking Carpets</i></b><br> +<br> + The oftener carpets are shaken the longer they wear; the dirt that + collects under them grinds out the threads. +<br> +<br> + +<a name="p457"></a><b><i>457. Saving Rags</i></b><br> +<br> + All linen rags should be saved, for they are useful in sickness. If + they have become dirty and worn by cleaning silver, &c., wash them and + scrape them into lint. +<br> +<br> + +<a name="p458"></a><b><i>458. Softening Washing-Water</i></b><br> +<br> + If you are troubled to get soft water for washing, fill a tub or + barrel half full of wood ashes, and fill it up with water, so that you + may have ley whenever you want it. A gallon of strong ley, put into a + great kettle of hard water, will make it as soft as rain water. Some + people use pearlash, or potash; but this costs something, and is very + apt to injure the texture of the cloth. +<br> +<br> + +<a name="p459"></a><b><i>459. Protecting Knife-Handles</i></b><br> +<br> + Do not let knives be dropped into hot dish-water. It is a good plan to + have a large tin pot to wash them in, just high enough to wash the + blades <i>without wetting</i> the handles. +<br> +<br> + +<a name="p460"></a><b><i>460. Do It Well</i></b><br> +<br> + It is better to accomplish perfectly a very small amount of work, than + to half do ten times as much. +<br> +<p align="right"><i><span style="color: #A82C28">Be Temperate in All Things.</span></i></p><br> + +<a name="p461"></a><b><i>461. Polishing Knives with Charcoal</i></b><br> +<br> + Charcoal Powder will be found a very good thing to give knives a + first-rate polish. +<br> +<br> + +<a name="p462"></a><b><i>462. Preventing Wear</i></b><br> +<br> + A bonnet and trimmings may be worn a much longer time, if the dust be + brushed well off after walking. +<br> +<br> + +<a name="p463"></a><b><i>463. Good Examples</i></b><br> +<br> + Much knowledge may be obtained by the good housewife observing how + things are managed in well-regulated families. +<br> +<br> + +<a name="p464"></a><b><i>464. Apple Pips</i></b><br> +<br> + Apples intended for dumplings should not have the core taken out of + them, as the pips impart a delicious flavour to the dumpling. +<br> +<br> + +<a name="p465"></a><b><i>465. Rice Pudding</i></b><br> +<br> + A rice pudding is excellent without either eggs or sugar, if baked + gently: it keeps better without eggs. +<br> +<br> + +<a name="p466"></a><b><i>466. "Wilful Waste makes Woeful Want."</i></b><br> +<br> + Do not cook a fresh joint whilst any of the last remains uneaten + —hash it up, and with gravy and a little management, eke out another + day's dinner. +<br> +<br> + +<a name="p467"></a><b><i>467. Shanks of Mutton</i></b><br> +<br> + The shanks of mutton make a good stock for nearly any kind of gravy, + and they are very cheap—a dozen may be had for a penny, enough to + make a quart of delicious soup. +<br> +<br> + +<a name="p468"></a><b><i>468. Lack of Fresh Air</i></b><br> +<br> + Thick curtains, closely drawn around the bed, are very injurious, + because they not only confine the effluvia thrown off from our bodies + whilst in bed, but interrupt the current of pure air. +<br> +<br> + +<a name="p469"></a><b><i>469. Regular Accounting</i></b><br> +<br> + Regularity in the payment of accounts is essential to housekeeping. + All tradesmen's bills should be paid weekly, for then any errors can + be detected whilst the transactions are fresh in the memory. +<br> +<br> + +<a name="p470"></a><b><i>470. Enough Talk</i></b><br> +<br> + Allowing children to talk incessantly is a mistake. We do not mean to + say that they should be restricted from talking in proper seasons, but + they should be taught to know when it is proper for them to cease. +<br> +<br> + +<a name="p471"></a><b><i>471. Blacking for Leather Seats, &c.</i></b><br> +<br> + Beat well the yolks of two eggs and the white of one: mix a + tablespoonful of gin and a teaspoonful of sugar, thicken it with ivory + black, add it to the eggs, and use as common blacking; the seats or + cushions being left a day or two to harden. This is good for dress + boots and shoes +<br> +<br> + +<a name="p472"></a><b><i>472. Black Reviver for Black Cloth</i></b><br> +<br> + Bruised galls, one pound; logwood, two pounds; green vitriol, half a + pound; water, five quarts. Boil for two hours, and strain. Use to + restore the colour of black cloth. +<br> +<br> + +<a name="p473"></a><b><i>473. Enamel Paint</i></b><br> +<br> + Special preparations of paint, styled "enamel," are now made, suitable + for both useful and decorative purposes—garden stands, indoor + furniture or ornaments, baths, &c. They are ready mixed in a variety + of shades, can be easily applied, and dry with a hard glossy surface. +<br> +<p align="right"><i><span style="color: #A82C28">Keep the Head Cool and the Feet Warm.</span></i></p><br> + +<a name="p474"></a><b><i>474. Hints for Home Comfort</i></b><br> +<br> + +<a name="p4741"></a><ol start=1 type="i"><li> + Eat slowly and you will not overeat.</li></ol><br> + +<a name="p4742"></a><ol start=2 type="i"><li> + + Keeping the feet warm will prevent headaches.</li></ol><br> + +<a name="p4743"></a><ol start=3 type="i"><li> + + Late at breakfast—hurried for dinner—cross at tea.</li></ol><br> + +<a name="p4744"></a><ol start=4 type="i"><li> + + A short needle makes the most expedition in plain sewing.</li></ol><br> + +<a name="p4745"></a><ol start=5 type="i"><li> + + Between husband and wife little attentions beget much love.</li></ol><br> + +<a name="p4746"></a><ol start=6 type="i"><li> + + Always lay your table neatly, whether you have company or not.</li></ol><br> + +<a name="p4747"></a><ol start=7 type="i"><li> + + Put your balls or reels of cotton into little bags, leaving the + ends out.</li></ol><br> + +<a name="p4748"></a><ol start=8 type="i"><li> + + Whatever you may choose to give away, always be sure to + <i>keep your temper</i>.</li></ol><br> + +<a name="p4749"></a><ol start=9 type="i"><li> + + Dirty windows speak to the passer-by of the negligence of the + inmates.</li></ol><br> + +<a name="p47410"></a><ol start=10 type="i"><li> + + In cold weather a leg of mutton improves by being hung three, + four, or five weeks.</li></ol><br> + +<a name="p47411"></a><ol start=11 type="i"><li> + + When meat is hanging, change its position frequently, to equally + distribute the juices.</li></ol><br> + +<a name="p47412"></a><ol start=12 type="i"><li> + + There is much more injury done by admitting visitors to + invalids than is generally supposed.</li></ol><br> + +<a name="p47413"></a><ol start=13 type="i"><li> + + Matches, out of the reach of children, should be kept in every + bedroom. They are cheap enough.</li></ol><br> + +<a name="p47414"></a><ol start=14 type="i"><li> + + Apple and suet dumplings are lighter when boiled in a net than + a cloth. Skim the pot well.</li></ol><br> + +<a name="p47415"></a><ol start=15 type="i"><li> + + When sheets or chamber towels get thin in the middle, cut them + in two, sew the selvedges together, and hem the sides.</li></ol><br> + +<a name="p47416"></a><ol start=16 type="i"><li> + + When you are particular in wishing to have precisely what you + want from a butcher, go and buy it yourself.</li></ol><br> + +<a name="p47417"></a><ol start=17 type="i"><li> + + A flannel petticoat will wear as nearly as long again, if + turned hind part before, when the front begins to wear thin.</li></ol><br> + +<a name="p47418"></a><ol start=18 type="i"><li> + + People in general are not aware how very essential to the + health of the inmates is the free admission of light into their + houses.</li></ol><br> + +<a name="p47419"></a><ol start=19 type="i"><li> + + When you dry salt for the table, do not place it in the salt + cellars until it is cold, otherwise it will harden into a lump.</li></ol><br> + +<a name="p47420"></a><ol start=20 type="i"><li> + + Never put away plate, knives and forks, &c., uncleaned, or great + inconvenience will arise when the articles are wanted.</li></ol><br> + +<a name="p47421"></a><ol start=21 type="i"><li> + + Feather beds should be opened every third year, the ticking + well dusted, soaped, and waxed, the feathers dressed and returned.</li></ol><br> + +<a name="p47422"></a><ol start=22 type="i"><li> + + Persons of defective sight, when threading a needle, should + hold it over something white, by which the sight will be assisted.</li></ol><br> + +<a name="p47423"></a><ol start=23 type="i"><li> + + In mending sheets and shirts, put in pieces sufficiently + large, or in the first washing the thin parts give way, and the work + done is of no avail.</li></ol><br> + +<a name="p47424"></a><ol start=24 type="i"><li> + + When reading by candle-light, place the candle behind you, + that the rays may pass over your shoulder on to the book. This will + relieve the eyes.</li></ol><br> + +<a name="p47425"></a><ol start=25 type="i"><li> + + 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.</li></ol><br> + +<a name="p47426"></a><ol start=26 type="i"><li> + + 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.</li></ol><br> + +<a name="p47427"></a><ol start=27 type="i"><li> + + Be at much pains to keep your children's feet dry and warm. + Don't bury their bodies in heavy flannels and wools, and leave their + arms and legs naked.</li></ol><br> + +<a name="p47428"></a><ol start=28 type="i"><li> + + 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 children.</li></ol><br> + +<a name="p47429"></a><ol start=29 type="i"><li> + + 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 tedious job.</li></ol><br> + +<a name="p47430"></a><ol start=30 type="i"><li> + + After washing, overlook linen, and stitch on buttons, hooks and + eyes, &c.; for this purpose keep a "house-wife's friend," full of + miscellaneous threads, cottons, buttons: hooks, &c.</li></ol><br> + +<a name="p47431"></a><ol start=31 type="i"><li> + + For ventilation open your windows both at top and bottom. The + fresh air rushed in one way, while the foul escapes the other. This + is letting in your friend and expelling your enemy.</li></ol><br> + +<a name="p47432"></a><ol start=32 type="i"><li> + + There is not any real economy in purchasing cheap calico for + night-shirts. Cheap calico soon wears into holes, and becomes + discoloured in washing.</li></ol><br> + +<a name="p47433"></a><ol start=33 type="i"><li> + + Sitting to sew by candle-light at a table with a dark cloth + on it is injurious to the eyesight. When no other remedy presents + itself, put a sheet of white paper before you.</li></ol><br> + +<a name="p47434"></a><ol start=34 type="i"><li> + + Persons very commonly complain of indigestion; how can it be + wondered at, when they seem, by their habit of swallowing their food + wholesale, to forget for what purpose they are provided with teeth.</li></ol><br> + +<a name="p47435"></a><ol start=35 type="i"><li> + + Never allow your servants to put wiped knives on your table, + for, generally speaking, you may see that that have been wiped with + a dirty cloth. If a knife is brightly cleaned, they are compelled to + use a clean cloth.</li></ol><br> + +<a name="p47436"></a><ol start=36 type="i"><li> + + There is not anything gained in economy by having very young + and inexperienced servants at low wages; the cost of what they + break, waste, and destroy, is more than an equivalent for higher + wages, setting aside comfort and respectability.</li></ol><br> + +<a name="p47437"></a><ol start=37 type="i"><li> + + No article in dress tarnishes so readily as black crape + trimmings, and few things injure it more than damp; therefore, to + preserve its beauty on bonnets, a lady in nice mourning should in + her evening walks, at all seasons of the year, take as her companion + an old parasol to shade her crape.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Guard the Foot, and the Head will Seldom Harm.</span></i></p><br> + +<a name="p475"></a><b><i>475. Domestic Pharmacopœia</i></b><br> +<br> + In compiling this part of our hints, we have endeavoured to supply + that kind of information which is so often wanted in the time of need, + and cannot be obtained when a medical man or a druggist is not near. + The doses are all fixed for adults, unless otherwise specified. The + various remedies are arranged in sections, according to their uses, as + being more easy for reference, +<br> +<br> + +<a name="p476"></a><b><i>476. Collyria, or Eye Washes</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p477"></a><b><i>477. Alum</i></b><br> +<br> + Dissolve half a drachm of alum in eight ounces (half a pint) of water. + <i>Use</i> as astringent wash. When twice as much alum and only half + the quantity of water are used, it acts as a discutient, but not as an + eye-water.<br> +<br> +<i>Note</i> that this and the following washes are for + <i>outward application</i> only. +<br> +<br> + +<a name="p478"></a><b><i>478. Common</i></b><br> +<br> + Add half an ounce of diluted acetic acid to three ounces of decoction + of poppy heads.<br> +<br> +<i>Use</i> as anodyne wash. +<br> +<br> + +<a name="p479"></a><b><i>479. Compound Alum</i></b><br> +<br> + Dissolve alum and white vitriol, of each one drachm, in one pint of + water, and filter through paper.<br> +<br> +<i>Use</i> as astringent wash. +<br> +<br> + +<a name="p480"></a><b><i>480. Zinc and Lead</i></b><br> +<br> + Dissolve white vitriol and acetate of lead, of each seven grains, in + four ounces of elder-flower water; add one drachm of laudanum + (tincture of opium), and the same quantity of spirit of camphor, then + strain. <br> +<br> +<i>Use</i> as detergent wash. +<br> +<br> + +<a name="p481"></a><b><i>481. Acetate of Zinc</i></b><br> +<br> + Dissolve half a drachm of white vitriol in five ounces of water. + Dissolve two scruples of acetate of lead in five ounces of water. Mix + these solutions, then set aside for a short time, and afterwards + filter.<br> +<br> +<i>Use</i> as astringent wash; this forms a most valuable + collyrium. +<br> +<br> + +<a name="p482"></a><b><i>482. Sulphate of Zinc</i></b><br> +<br> + Dissolve twenty grains of white vitriol in a pint of water or rose + water.<br> +<br> +<i>Use</i> for weak eyes. +<br> +<br> + +<a name="p483"></a><b><i>483. Zinc and Camphor</i></b><br> +<br> + Dissolve a scruple of white vitriol in ten ounces of water; add one + drachm of spirit of camphor, and strain. <br> +<br> +<i>Use</i> as a stimulant. +<br> +<br> + +<a name="p484"></a><b><i>484. Compound Zinc</i></b><br> +<br> + Dissolve fifteen grains of white vitriol in eight ounces of camphor + water (<i>Mistura camphoræ</i>), and the same quantity of decoction of + poppy heads. <br> +<br> +<i>Use</i> as anodyne and detergent wash: it is useful + for weak eyes. +<br> +<br> + +<a name="p485"></a><b><i>485. Confections and Electuaries</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p486"></a><b><i>486. Purpose</i></b><br> +<br> +<i>Confections</i> are used as vehicles for the administration of more active + medicines, and <i>Electuaries</i> are made for the purpose of + rendering some remedies palatable. Both should be kept in closely + covered jars. +<br> +<br> + +<a name="p487"></a><b><i>487. Almond Confection</i></b><br> +<br> + Remove the outer coat from an ounce of sweet almonds, and beat them + well in a mortar with one drachm of powdered gum arabic, and half an + ounce of white sugar.<br> +<br> +<i>Use</i> to make a demulcent mixture known as + "almond emulsion." +<br> +<br> + +<a name="p488"></a><b><i>488. Alum Confection</i></b><br> +<br> + Mix two scruples of powdered alum with four scruples of treacle. + <br> +<br> +<i>Dose</i>, half a drachm.<br> +<br> + <i>Use</i> as astringent in sore throat, relaxed uvula, and + ulcerations of mouth. + +<br> +<br> + +<a name="p489"></a><b><i>489. Orange Confection</i></b><br> +<br> + Take one ounce of the freshly rasped rind of orange, and mix it with + three ounces of white sugar, and beat together till perfectly + incorporated.<br> +<br> + <i>Dose</i>, from one drachm to one ounce.<br> +<br> + <i>Use</i> as a gentle stomachic and tonic, and as a vehicle for + administering tonic powders. +<br> +<br> + +<a name="p490"></a><b><i>490. Black Pepper Confection</i></b><br> +<br> +Take of black pepper and elecampane root, each one ounce; fennel + seeds, three ounces; honey and sugar, of each two ounces. Rub the dry + ingredient to a fine powder, and when the confection is wanted, add + the honey, and mix well.<br> +<br> + <i>Dose</i>, from one to two drachms.<br> +<br> + <i>Use</i> in hæmorrhoids, or piles. +<br> +<p align="right"><i><span style="color: #A82C28">Better Pay the Cook than the Doctor.</span></i></p><br> + +<a name="p491"></a><b><i>491. Cowhage</i></b><br> +<br> +Mix in treacle as much of the fine hairs or spiculæ of cowhage as the + treacle will take up.<br> +<br> + <i>Dose</i>, a teaspoonful every morning and evening.<br> +<br> + <i>Use</i> as an anthelmintic. +<br> +<br> + +<a name="p492"></a><b><i>492. Senna Confection. No. 1.</i></b><br> +<br> + Take of senna, powdered, four ounces; figs, half a pound, viassia + pulp, tamarind pulp, and the pulp of prunes, each four ounces; + coriander seeds, powdered, two ounces; liquorice root, one ounce and a + half; sugar, one pound and a quarter; water, one pint and a half. Rub + the senna with the coriander, and separate, by sifting, five ounces of + the mixture. Boil the water, with the figs and liquorice added, until + it is reduced to one half; then press out and strain the liquor. + Evaporate the strained liquor in a jar by boiling until twelve fluid + ounces remain; then add the sugar, and make a syrup. Now mix the pulps + with the syrup, add the sifted powder, and mix well.<br> +<br> +<i>Use</i> as a purgative. +<br> +<br> + +<a name="p493"></a><b><i>493. Senna Confection. No. 2.</i></b><br> +<br> + A more simple confection, but equally efficacious, may be made in the + following manner. Infuse an ounce of senna leaves in a pint of boiling + water, pouring the water on the leaves in a covered mug or jug, or + even an old earthenware teapot. Let the infusion stand till it is + cold, then strain off the liquor, and place it in a saucepan or + stewpan, adding to it one pound of prunes. Let the prunes stew gently + by the side of the fire till the liquor is entirely absorbed.<br> +<br> + <i>Use</i> as a purgative or laxative, giving half a teaspoonful to + little children and a teaspoonful to children over ten years of age. +<br> +<br> + +<a name="p494"></a><b><i>494. Castor Oil and Senna Confection</i></b><br> +<br> + Take one drachm of powdered gum arabic, and two ounces of confection + of senna, and mix, by gradually rubbing together in a mortar, with + half an ounce of castor oil.<br> +<br> + <i>Dose</i>, from half an ounce to an ounce.<br> +<br> + <i>Use</i> as a purgative. +<br> +<br> + +<a name="p495"></a><b><i>495. Sulphur and Senna Confection</i></b><br> +<br> +Take of sulphur and sulphate of potash, each half an ounce; confection + of senna, two ounces; oil of aniseed, twenty minims; mix well.<br> +<br> + <i>Dose</i>, from one to two drachms.<br> +<br> + <i>Use</i> as a purgative. +<br> +<br> + +<a name="p496"></a><b><i>496. Cream of Tartar Confection</i></b><br> +<br> + Take one ounce of cream of tartar, one drachm of jalap, and half a + drachm of powdered ginger; mix into a thick paste with treacle.<br> +<br> + <i>Dose</i>, two drachms.<br> +<br> + <i>Use</i> as a purgative. +<br> +<br> + +<a name="p497"></a><b><i>497. Antispasmodic Electuary</i></b><br> +<br> +Take six drachms of powdered valerian and orange leaves, mixed and + made into an electuary, with a sufficient quantity of syrup of + wormwood.<br> +<br> + <i>Dose</i>, from one to two drachms, to be taken two or + three times a day. +<br> +<br> + +<a name="p498"></a><b><i>498. Decoctions</i></b><br> +<br> + These should only be made as they are wanted; pipkins or tin saucepans + should be used for the purpose; and no decoction should be boiled + longer than ten minutes. +<br> +<br> + +<a name="p499"></a><b><i>499. Chimaphila</i></b><br> +<br> + Take one ounce of pyrola (chimaphila, or winter-green), and boil it in + a pint and a half of water until the water is reduced to one pint; + then strain.<br> +<br> + <i>Dose</i>, from one to two ounces, four times a day.<br> +<br> + <i>Use</i> in dropsies, as a diuretic. + +<br> +<br> + +<a name="p500"></a><b><i>500. Logwood</i></b><br> +<br> + Boil one ounce and a half of bruised logwood in two pints of water + until the water is reduced to one pint; then add one drachm of bruised + cassia, and strain.<br> +<br> + <i>Dose</i>, from one to two ounces.<br> +<br> + <i>Use</i> as an astringent. +<br> +<br> + +<a name="p501"></a><b><i>501. Dandelion</i></b><br> +<br> + Take two ounces of the freshly-sliced root, and boil in a quart of + water until it comes to a pint.<br> +<br> + <i>Dose</i>, from two to four ounces, that is to say, from an eighth + of a pint to a quarter of a pint.<br> +<br> + <i>Use</i> for sluggish state of the liver. +<br> +<br> + +<a name="p502"></a><b><i>502. Embrocations and Liniments</i></b><br> +<br> + These remedies are used externally as local stimulants, to relieve + deep seated inflammations when other means cannot he employed, as they + are more easily applied locally. +<br> +<br> + +<a name="p503"></a><b><i>503. Anodyne and Discutient</i></b><br> +<br> +Take two drachms of scraped white soap, half a drachm of extract of + henbane, and dissolve them by a gentle heat in six ounces of olive + oil.<br> +<br> + <i>Use</i> for glandular enlargements which are painful and + stubborn, about half an ounce to be well rubbed into the part twice a + day. +<br> +<br> + +<a name="p504"></a><b><i>504. Strong Ammoniated</i></b><br> +<br> + Add one ounce of strong liquid ammonia to two ounces of olive oil, + shake well together until properly mixed.<br> +<br> + <i>Use</i> as a stimulant in rheumatic pains, paralytic numbnesses, + chronic glandular enlargements, lumbago, sciatica, &c.<br> +<br> + <i>Note</i> that this embrocation must be used with care, and only + employed in very obstinate cases. +<br> +<br> + +<a name="p505"></a><b><i>505. Compound Ammoniated</i></b><br> +<br> + Add six drachms of oil of turpentine to the strong ammoniated liniment + above.<br> +<br> + <i>Use</i> for the diseases mentioned in the preceding paragraph and + chronic affections of the knee and ankle joints. +<br> +<br> + +<a name="p506"></a><b><i>506. Lime and Oil</i></b><br> +<br> + Take equal parts of common linseed oil and lime water and shake well.<br> +<br> + <i>Use</i> for burns, scalds, sun peelings, &c. +<br> +<br> + +<a name="p507"></a><b><i>507. Camphorated</i></b><br> +<br> + Take half an ounce of camphor and dissolve it in two ounces of olive + oil.<br> +<br> + <i>Use</i> as a stimulating and soothing application for stubborn + breasts, glandular enlargements, dropsy of the belly, and rheumatic + pains. +<br> +<br> + +<a name="p508"></a><b><i>508. Soap Liniment with Spanish Flies</i></b><br> +<br> + Take three ounces and a half of soap liniment, and half an ounce of + tincture of Spanish flies, mix and shake well.<br> +<br> + <i>Use</i> as stimulant to chronic bruises, sprains, rheumatic pains, + and indolent swellings. +<br> +<br> + +<a name="p509"></a><b><i>509. Turpentine</i></b><br> +<br> + Take two ounces and a half of resin cerate, and melt it by standing + the vessel in hot water, then add one ounce and a half of oil of + turpentine, and mix.<br> +<br> + <i>Use</i> as stimulant to ulcers, burns, scalds, &c. +<br> +<br> + +<a name="p510"></a><b><i>510. Enemas</i></b><br> +<br> + These are a peculiar kind of medicines, administered by injecting them + into the rectum or outlet of the body. The intention is either to + empty the bowels, kill worms, protect the lining membrane of the + intestines from injury, restrain copious discharges, allay spasms in + the bowels, or to nourish the body. These clysters, or glysters, are + administered by means of bladders and pipes, or a proper apparatus. +<br> +<br> + +<a name="p511"></a><b><i>511. Laxative</i></b><br> +<br> + Take two ounces of Epsom salts, and dissolve in three quarters of a + pint of gruel, or thin broth, with an ounce of olive oil. +<br> +<br> + +<a name="p512"></a><b><i>512. Nutritive</i></b><br> +<br> + Take twelve ounces of strong beef tea, and thicken with hartshorn + shavings or arrowroot. +<br> +<br> + +<a name="p513"></a><b><i>513. Turpentine</i></b><br> +<br> + Take half an ounce of oil of turpentine, the yolk of one egg, and half + a pint of gruel. Mix the turpentine and egg, and then add the gruel.<br> +<br> + <i>Use</i> as an anthelmintic. +<br> +<br> + +<a name="p514"></a><b><i>514. Common</i></b><br> +<br> + Dissolve one ounce of salt in twelve ounces of gruel. +<br> +<br> + +<a name="p515"></a><b><i>515. Castor Oil</i></b><br> +<br> + Mix two ounces of castor oil with one drachm of starch, then rub them + together, and add fourteen ounces of thin gruel.<br> +<br> + <i>Use</i> as a purgative. +<br> +<br> + +<a name="p516"></a><b><i>516. Opium</i></b><br> +<br> + Rub three grains of opium with two ounces of starch, then add two + ounces of warm water.<br> +<br> + <i>Use</i> as an anodyne in colic, spasms, &c. +<br> +<br> + +<a name="p517"></a><b><i>517. Oil</i></b><br> +<br> + Mix four ounces of olive oil with half an ounce of mucilage and half a + pint of warm water.<br> +<br> + <i>Use</i> as a demulcent. +<br> +<br> + +<a name="p518"></a><b><i>518. Asafœtida</i></b><br> +<br> + Mix one drachm of the tincture of asafœtida in a pint of barley + water.<br> +<br> + <i>Use</i> as an anthelmintic, or in convulsions from teething. +<br> +<br> + +<a name="p519"></a><b><i>519. Gargles</i></b><br> +<br> + These are remedies used to stimulate chronic sore throats, or a + relaxed state of the swallow, or uvula. +<br> +<br> + +<a name="p520"></a><b><i>520. Acidulated</i></b><br> +<br> + Mix one part of white vinegar with three parts of honey of roses, and + twenty-four of barley water. + + <i>Use</i> in chronic inflammation of the throat, malignant sore + throat, &c. +<br> +<br> + +<a name="p521"></a><b><i>521. Astringent</i></b><br> +<br> + Take two drachms of roses and mix with eight ounces of boiling water, + infuse for one hour, strain, and add one drachm of alum and one ounce + of honey of roses.<br> +<br> + <i>Use</i> for severe sore throat, relaxed uvula, &c. +<br> +<p align="right"><i><span style="color: #A82C28">Violent Passions Lead to Great Depressions.</span></i></p><br> + +<a name="p522"></a><b><i>522. For Salivation</i></b><br> +<br> + Mix from one to four drachms of bruised gall-nuts with a pint of + boiling water, and infuse for two hours, then strain and sweeten. +<br> +<br> + +<a name="p523"></a><b><i>523. Tonic and Stimulant</i></b><br> +<br> + Mix six ounces of decoction of bark with two ounces of tincture of + myrrh, and half a drachm of diluted sulphuric acid.<br> +<br> + <I>Use</I> in scorbutic affections. +<br> +<br> + +<a name="p524"></a><b><i>524. Alum</i></b><br> +<br> + Dissolve one drachm of alum in fifteen ounces of water, then add half + an ounce of treacle, and one drachm of diluted sulphuric acid.<br> +<br> + <I>Use</I> as an astringent. +<br> +<br> + +<a name="p525"></a><b><i>525. Myrrh</i></b><br> +<br> + Add six drachms of tincture of myrrh to seven ounces of infusion of + linseed, and then add one drachm of diluted sulphuric acid.<br> +<br> + <I>Use</I> as a detergent. +<br> +<br> + +<a name="p526"></a><b><i>526. For Slight Inflammation of the Throat</i></b><br> +<br> + Add one drachm of sulphuric ether to half an ounce of syrup of + marsh-mallows, and six ounces of barley water. This may be used + frequently. +<br> +<br> + +<a name="p527"></a><b><i>527. Lotions</i></b><br> +<br> + Lotions are usually applied to the parts required by means of a piece + of linen rag or piline, wetted with them, or by wetting the bandage + itself.<br> +<br> +They are for <I>outward application only</I>. +<br> +<br> + +<a name="p528"></a><b><i>528. Emollient</i></b><br> +<br> +Use decoction of marsh-mallow or linseed. +<br> +<br> + +<a name="p529"></a><b><i>529. Elder Flowers</i></b><br> +<br> +Add two drachms and a half of elder flowers to one quart of boiling + water, infuse for one hour, and strain.<br> +<br> + <I>Use</I> as a discutient. +<br> +<br> + +<a name="p530"></a><b><i>530. Sedative</i></b><br> +<br> + Dissolve one drachm of extract of henbane in twenty-four drachms of + water. +<br> +<br> + +<a name="p531"></a><b><i>531. Opium</i></b><br> +<br> + Mix two drachms of bruised opium with half a pint of boiling water.<br> +<br> + <I>Use</I>, when cold, for painful ulcers, bruises, &c. +<br> +<br> + +<a name="p532"></a><b><i>532. Stimulant</i></b><br> +<br> + Dissolve one drachm of caustic potash in one pint of water, and then + gradually pour it upon twenty-four grains of camphor and one drachm of + sugar, previously bruised together in a mortar.<br> +<br> + <I>Use</I> for fungoid and flabby ulcers. +<br> +<br> + +<a name="p533"></a><b><i>533. Ordinary</i></b><br> +<br> + Mix one drachm of salt with eight ounces of water.<br> +<br> + <I>Use</I> for foul ulcers and flabby wounds. +<br> +<br> + +<a name="p534"></a><b><i>534. Cold Evaporating</i></b><br> +<br> + Add two drachms of Goulard's extract, and the same quantity of + sulphuric ether to a pint of cold water.<br> +<br> + <I>Use</I> as lotion for contusions, sprains, inflamed parts, &c. +<br> +<br> + +<a name="p535"></a><b><i>535. Hydrochlorate of Ammonia</i></b><br> +<br> + Dissolve two drachms of sal ammoniac in six ounces of water, then add + an ounce of distilled vinegar and the same quantity of rectified + spirit.<br> +<br> + <I>Use</I> as a refrigerant. +<br> +<br> + +<a name="p536"></a><b><i>536. Yellow Lotion</i></b><br> +<br> + Dissolve one grain of corrosive sublimate in an ounce of lime water, + taking care to bruise the crystals of the salt in order to assist its + solution.<br> +<br> + <I>Use</I> as a detergent.<br> +<br> + <I>Note</I>, that corrosive sublimate is a <I><b>violent and deadly + poison</b></I>. +<br> +<br> + +<a name="p537"></a><b><i>537. Black Wash</i></b><br> +<br> + Add half a drachm of calomel to four ounces of lime water, or eight + grains to an ounce of lime water; shake well.<br> +<br> + <I>Use</I> as a detergent. +<br> +<br> + +<a name="p538"></a><b><i>538. Acetate of Lead with Opium</i></b><br> +<br> + Take twenty grains of acetate of lead, and a drachm of powdered opium, + mix, and add an ounce of vinegar and four ounces of warm water, set + aside for an hour, then filter.<br> +<br> + <I>Use</I> as an astringent. +<br> +<br> + +<a name="p539"></a><b><i>539. Creosote</i></b><br> +<br> + Add a drachm of creosote to a pint of water, and mix by shaking.<br> +<br> + <I>Use</I> as an application in cutaneous diseases. +<br> +<br> + +<a name="p540"></a><b><i>540. Galls</i></b><br> +<br> + Boil one drachm of bruised galls in twelve ounces of water until only + half a pint remains, then strain, and add one ounce of laudanum.<br> +<br> + <I>Use</I> as an astringent and sedative. +<br> +<br> + +<a name="p541"></a><b><i>541. Ointments and Cerates</i></b><br> +<br> + These remedies are used as local applications to parts, generally + ulcers. They are usually spread upon linen or other materials. +<br> +<br> + +<a name="p542"></a><b><i>542. Camphorated</i></b><br> +<br> + Mix half an ounce of camphor with one ounce of lard, having, of + course, previously powdered the camphor, by adding a few drops of + spirits of wine.<br> +<br> + <i>Use</i> as a discutient and stimulant in indolent tumours. +<br> +<br> + +<a name="p543"></a><b><i>543. Chalk</i></b><br> +<br> + Mix as much prepared chalk as you can into some lard, so as to form a + thick ointment.<br> +<br> + <i>Use</i> as an application to burns and scalds. +<br> +<br> + +<a name="p544"></a><b><i>544. For Itch</i></b><br> +<br> + Mix four drachms of sublimed sulphur, two ounces of lard, and half a + drachm of diluted sulphuric acid together.<br> +<br> + <i>Use</i> as an ointment to be rubbed into the body. +<br> +<br> + +<a name="p545"></a><b><i>545. For Scrofulous Ulcerations</i></b><br> +<br> + Mix one drachm of ioduret of zinc and one ounce of lard together.<br> +<br> + <i>Use</i> twice a day to the ulcerations. +<br> +<br> + +<a name="p546"></a><b><i>546. Catechu</i></b><br> +<br> + Mix one ounce of powdered catechu, two drachms and a half of powdered + alum, one ounce of powdered white resin, and two ounces and a half of + olive oil, together.<br> +<br> + <i>Use</i> for flabby and indolent ulcerations. +<br> +<br> + +<a name="p547"></a><b><i>547. Tartar Emetic</i></b><br> +<br> + Mix twenty grains of tartar emetic and ten grains of white sugar with + one drachm and a half of lard.<br> +<br> +<i>Use</i> as a counter-irritant in white + swellings, &c. +<br> +<br> + +<a name="p548"></a><b><i>548. Pills</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p549"></a><b><i>549. Strong Purgative</i></b><br> +<br> + Take of powdered aloes, scammony, and gamboge, each fifteen grains, + mix, and add sufficient Venice turpentine to make into a mass, then + divide into twelve pills.<br> +<br> + <i>Dose</i>, one or two occasionally. +<br> +<br> + +<a name="p550"></a><b><i>550. Milder Purgative</i></b><br> +<br> + Take four grains of powdered scammony and the same quantity of + compound extract of colocynth, and two grains of calomel; mix well, + and add two drops of oil of cloves, or thin gum-water, to enable the + ingredients to combine properly, and divide into two pills.<br> +<br> + <i>Dose</i>, one or two when necessary. +<br> +<br> + +<a name="p551"></a><b><i>551. Common Purgative</i></b><br> +<br> + Take of powdered jalap and compound extract of colocynth each four + grains, of calomel two grains, mix as usual, and divide into two + pills.<br> +<br> + <i>Dose</i>, one or two occasionally. +<br> +<br> + +<a name="p552"></a><b><i>552. Tonic</i></b><br> +<br> + Mix twenty-four grains of extract of gentian and the same of purified + green vitriol (<i>sulphate of iron</i>) together, and divide into + twelve pills.<br> +<br> + <i>Dose</i>, one or two when necessary. Use in debility. +<br> +<br> + +<a name="p553"></a><b><i>553. Cough</i></b><br> +<br> +Mix one drachm of compound powder of ipecacuanha with one scruple of + gum ammoniacum and one of dried squill bulb in powder. Make into a + mass with mucilage, and divide into twenty pills.<br> +<br> + <i>Dose</i>, one, three times a day. +<br> +<br> + +<a name="p554"></a><b><i>554. Astringent</i></b><br> +<br> + Mix sixteen grains of acetate of lead (<i>sugar of lead</i>) with four + grains of opium, and make into a mass with extract of dandelion, so as + to make eight pills.<br> +<br> + <i>Dose</i>, from one to two. Use as an astringent in obstinate diarrhœa, + dysentery, and spitting of blood. +<br> +<br> + +<a name="p555"></a><b><i>555. Mixtures</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p556"></a><b><i>556. Fever, Simple</i></b><br> +<br> + Add three ounces of spirit of mindererus (<i>Liquor ammonia acetatis</i>), + three drachms of spirits of sweet nitre, four drachms of antimonial + wine, and a drachm of syrup of saffron, to four ounces of water, or + medicated water, such as cinnamon, aniseed, &c.<br> +<br> + <i>Dose</i>, for an adult, one or two tablespoonfuls every three hours. Use + as a diaphoretic. +<br> +<br> + +<a name="p557"></a><b><i>557. Aromatic</i></b><br> +<br> + + Mix two drachms of aromatic confection with two drachms of compound + tincture of cardamoms, and eight ounces of peppermint water.<br> +<br> + <i>Dose</i>, from one ounce to one and a half. Use in flatulent colic and + spasms of the bowels. +<br> +<br> + +<a name="p558"></a><b><i>558. Cathartic</i></b><br> +<br> + Dissolve two ounces of Epsom salts in six ounces of compound infusion + of senna, then add two ounces of peppermint water.<br> +<br> + <i>Dose</i>, from one and a half to two ounces. Use as a warm and active + cathartic. +<br> +<br> + +<a name="p559"></a><b><i>559. Diuretic</i></b><br> +<br> + Dissolve one drachm of powdered nitre in three ounces of camphor + mixture; add five ounces of the decoction of broom, with six drachms + of sweet spirits of nitre, and three drachms of tincture of squills; + mix.<br> +<br> + <i>Dose</i>, one teaspoonful every two hours, or two tablespoonfuls every + three hours. Use, excellent in dropsies +<br> +<br> + +<a name="p560"></a><b><i>560. Cough</i></b><br> +<br> + Dissolve three grains of tartar emetic and fifteen grains of opium in + one pint of boiling water, then add four ounces of treacle, two ounces + of vinegar, and one pint more of boiling water.<br> +<br> + <i>Dose</i>, from two teaspoonfuls to two tablespoonfuls, according to + circumstances, every three hours, or three times a day. Use in common + catarrh, bronchitis, and irritable cough. +<br> +<br> + +<a name="p561"></a><b><i>561. Cough (for Children)</i></b><br> +<br> + Mix three drachms of ipecacuanha wine with half an ounce of oxymel of + squills, the same quantity of spirits of tolu, one ounce of mucilage, + and two ounces of water.<br> +<br> + <i>Dose</i>, one teaspoonful for children under one year, two teaspoonfuls + from one to five years, and a tablespoonful from five years, every + time the cough is troublesome. +<br> +<br> + +<a name="p562"></a><b><i>562. Antispasmodic</i></b><br> +<br> + Dissolve fifty grains of camphor in two drachms of chloroform, and + then add two drachms of compound tincture of lavender, six drachms of + mucilage of gum arabic, eight ounces of aniseed, cinnamon, or some + other aromatic water, and two ounces of distilled water; mix well.<br> +<br> + <i>Dose</i>, one tablespoonful every half hour if necessary. Use in cholera + in the cold stage, when cramps are severe, or exhaustion very great; + and as a general antispasmodic in doses of one dessert spoonful when + the spasms are severe. +<br> +<br> + +<a name="p563"></a><b><i>563. Tonic and Stimulant</i></b><br> +<br> + Dissolve one drachm of extract of bark, and half a drachm of powdered + gum arabic, in six ounces of water, and then add one ounce of syrup of + marshmallow, and the same quantity of syrup of tolu.<br> +<br> + <i>Dose</i>, one tablespoonful every three hours. Use after fevers and + catarrhs. +<br> +<br> + +<a name="p564"></a><b><i>564. Stomachic</i></b><br> +<br> + Take twenty grains of powdered rhubarb, and rub it down in three + ounces and a half of peppermint water, then add sal volatile and + compound tincture of gentian, each one drachm and a half; mix.<br> +<br> + <i>Dose</i>, from one to one ounce and a half. Use this mixture as a tonic, + stimulant, and stomachic. +<br> +<br> + +<a name="p565"></a><b><i>565. Drinks</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p566"></a><b><i>566. Tamarind (1)</i></b><br> +<br> + Boil two ounces of the pulp of tamarinds in two pints of milk, then + strain. Use as cooling drink. +<br> +<br> + +<a name="p567"></a><b><i>567. Tamarind (2)</i></b><br> +<br> + Boil two ounces of the pulp in two pints of warm water, and allow it + to get cold, then strain. Use as cooling drink. +<br> +<br> + +<a name="p568"></a><b><i>568. Powders</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p569"></a><b><i>569. Compound Soda</i></b><br> +<br> + Mix twenty-four grains of calomel, thirty-six grains of + sesquicarbonate of soda, and one drachm of compound chalk powder, + together. Divide into twelve powders. One of the powders to be given + for a dose when required. Use as a mild purgative for children during + teething. +<br> +<br> + +<a name="p570"></a><b><i>570. Tonic</i></b><br> +<br> + Mix one drachm of powdered rhubarb with the same quantity of dried + carbonate of soda, then add two drachms of powdered calumba root.<br> +<br> + <i>Dose</i>, from ten to twenty grains as a tonic after fevers, in all + cases of debility, and dyspepsia attended with acidity. +<br> +<br> + +<a name="p571"></a><b><i>571. Rhubarb and Magnesia</i></b><br> +<br> + Mix one drachm of powdered rhubarb with two drachms of carbonate of + magnesia, and half a drachm of ginger.<br> +<br> + <i>Dose</i>, from fifteen grains to one drachm. Use as a purgative for + children. +<br> +<br> + +<a name="p572"></a><b><i>572. Sulphur and Potash</i></b><br> +<br> + Mix one drachm of sulphur with four scruples of bicarbonate of potash, + and two scruples of nitre.<br> +<br> + <i>Dose</i>, from half a drachm to one drachm. Use as a purgative, + diuretic, and refrigerant. +<br> +<br> + +<a name="p573"></a><b><i>573. Anti-Diarrhœal</i></b><br> +<br> + Mix one grain of powdered ipecacuanha, and one grain of powdered + opium, with the same quantity of camphor.<br> +<br> + <i>Dose</i>, one of these powders to be given in jam, treacle, &c., once or + twice a day; but to adults only. + +<br> +<br> + +<a name="p574"></a><b><i>574. Antispasmodic</i></b><br> +<br> + Mix four grains of subnitrate of bismuth, forty-eight grains of + carbonate of magnesia, and the same quantity of white sugar, and then + divide in four equal parts.<br> +<br> + <i>Dose</i>, one-fourth part. Use in obstinate pain in the stomach with + cramps, unattended by inflammation. +<br> +<br> + +<a name="p575"></a><b><i>575. Antipertussal, or against Whooping-Cough</i></b><br> +<br> + Mix one drachm of powdered belladonna root, and two ounces of white + sugar, together.<br> +<br> + <i>Dose</i>, six grains morning and evening for children under one year; + nine grains for those under two and three years of age; fifteen grains + for those between five and ten; and thirty grains for adults.<br> +<br> + <i>Caution</i>, this should be prepared by a chemist, as the belladonna is + a poison, and occasional doses of castor oil should be given while it + is being taken. +<br> +<br> + +<a name="p576"></a><b><i>576. Purgative (Common)</i></b><br> +<br> + Mix ten grains of calomel, with one drachm of powdered jalap, and + twenty grains of sugar.<br> +<br> + <i>Dose</i>, one-half of the whole for adults. +<br> +<br> + +<a name="p577"></a><b><i>577. Sudorific</i></b><br> +<br> + Mix six grains of compound antimonial powder, two grains of + ipecacuanha, and two grains of sugar together.<br> +<br> + <i>Dose</i>, as mixed, to be taken at bed-time. Use in catarrh and fever. +<br> +<br> + +<a name="p578"></a><b><i>578. Miscellaneous</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p579"></a><b><i>579. Anthelmintic, or Vermifuge</i></b><br> +<br> +For ridding the bowels of tape-worms, an excellent medicine exists in +the male fern—<i>Aspidium felix mas</i>. A decoction may be made of the +fresh roots, or the root may be dried and powdered.<br> +<br> +<i>Dose</i>, of the powdered root, from ten to thirty grains; of the +decoction, from a tablespoonful to a wineglassful, according to age. Use +to kill tape-worm. +<br> +<br> + +<a name="p580"></a><b><i>580. Another Anthelmintic</i></b><br> +<br> + For thread-worms, which infest the rectum and especially the lower + portion, near the orifice of the body, an injection of salt and water, + in the proportion of one ounce and a half of salt to a pint, or twenty + ounces of water, or of quassia chips, will generally prove effectual, + and obviate the necessity of administering medicine. +<br> +<br> + +<a name="p581"></a><b><i>581. Emulsion, Laxative</i></b><br> +<br> + Rub down an ounce of castor oil in two drachms of mucilage of gum + arabic, add three ounces of dill water, and a drachm of tincture of + jalap, gradually.<br> +<br> + <i>Dose</i>, as prepared, the whole to be taken while fasting in the + morning. +<br> +<br> + +<a name="p582"></a><b><i>582. Emulsion, Purgative</i></b><br> +<br> + Rub down six grains of scammony with six drachms of white sugar in a + mortar, and gradually add four ounces of almond emulsion, and two + drops of oil of cloves.<br> +<br> + <i>Dose</i>, as prepared, early in the morning. +<br> +<br> + +<a name="p583"></a><b><i>583. To Prevent Pitting after Small Pox</i></b><br> +<br> + Spread a sheet of thin leather with the ointment of ammoniacum with + mercury, and cut out a place for the mouth, eyes, and nostrils. This + forms what is called a mask, and, after anointing the eyelids with a + little blue ointment, it should be applied to the face, and allowed to + remain for three days for the distinct kind, and four days for the + running variety. <i>Apply before</i> the spots fill with matter, although + it will answer sometimes even after they have become pustulous. It may + be applied to any part in the same way. +<br> +<br> + +<a name="p584"></a><b><i>584. Another Method</i></b><br> +<br> +Another method, + and one more reliable, is that of touching every pustule, or poc, on + the face or bosom with a camel-hair pencil dipped in a weak solution + of lunar caustic (<i>nitrate of silver</i>), made in the proportion of two + grains of nitrate of silver to one ounce of distilled water. The time + for application is about the seventh day, while each pustule is filled + with a limpid fluid, or before suppuration takes place, the lotion + arresting that action, and by preventing the formation of matter, + saving the skin from being pitted; a result that follows from the + conversion of the adipose tissue into pus. +<br> +<br> + +<a name="p585"></a><b><i>585. A Third Method </i></b><br> +<br> + of effecting the same purpose is by passing a fine needle through each + poc, when fully distended with lymph; the escape of the fluid + averting, as in the other mode, the suppuration which would otherwise + ensue. +<br> +<p align="right"><i><span style="color: #A82C28">A Fool or a Physician at Forty.</span></i></p><br> + +<a name="p586"></a><b><i>586. Another Method (4)</i></b><br> +<br> + A fourth and much more simple method of preventing pitting from + small-pox is to lightly touch every part of the face with a feather + dipped in sweet oil. It also tends to prevent this disfigurement to + cause the light in the patient's apartment by day to assume a yellow + tinge or colour, which may be easily managed by fitting the room with + yellow or brownish yellow linen blinds. +<br> +<br> + +<a name="p587"></a><b><i>587. Mucilage of Gum Arabic</i></b><br> +<br> + Rub one ounce of gum arabic in a mortar, with four ounces of warm + water. Use for coughs, &c. +<br> +<br> + +<a name="p588"></a><b><i>588. Mucilage of Starch</i></b><br> +<br> + Rub one drachm of starch with a little water, and gradually add five + ounces of water, then boil until it forms a mucilage. Use for enemas, + topical applications, and demulcents. +<br> +<br> + +<a name="p589"></a><b><i>589. Diseases</i></b><br> +<br> + <i>For the proper Remedies and their Doses see "Prescriptions" (par.</i> + <a href="#p650">650</a>). +<br> +<br> + +<a name="p590"></a><b><i>590. Seek Medical Advice</i></b><br> +<br> + It should be clearly understood, that in all cases of disease, the + advice of a skilful physician is of the first importance. It is not, + therefore, intended by the following information to supersede the + important and necessary practice of the medical man; but rather, by + exhibiting the treatment required, to show in what degree his aid is + imperative. In cases, however, where the disorder may be simple and + transient, or in which remote residence, or other circumstances, may + deny the privilege of medical attendance, the following particulars + will be found of the utmost value. Moreover, the hints given upon what + should be <b>avoided</b> will be of great service to the patient, since the + <i>physiological</i> is no less important than the <i>medical</i> treatment of + disease. +<br> +<br> + +<a name="p591"></a><b><i>591. Apoplexy</i></b><br> +<br> + Immediate and large bleeding from the arm, cupping at the back of the + neck, leeches to the temples, aperients Nos. <a href="#a1">1</a> and <a href="#a7">7</a>, one or two drops + of croton oil rubbed or dropped on the tongue. Avoid excesses, + intemperance, animal food. +<br> +<br> + +<a name="p592"></a><b><i>592. Bile, Bilious, or Liver Complaints</i></b><br> +<br> + Abstinence from malt liquors, cool homœopathic cocoa for drink, no + tea or coffee, few vegetables, no broths or soups; lean juicy meat not + over-cooked for dinner, with stale bread occasionally and a slice of + toasted bacon for breakfast. Nos. <a href="#a44">44</a> and <a href="#a45">45</a>. +<br> +<br> + +<a name="p593"></a><b><i>593. Chicken Pox</i></b><br> +<br> + Mild aperients, No. <a href="#a4">4</a>, succeeded by No. <a href="#a7">7</a>, and No. <a href="#a8">8</a>, if much fever + accompany the eruption. +<br> +<br> + +<a name="p594"></a><b><i>594. Chilblains</i></b><br> +<br> + Warm, dry woollen clothing to exposed parts in cold weather, as a + preventive. In the first stage, friction with No. <a href="#a48">48</a>, used cold. When + ulcers form they should be poulticed with bread and water for a day or + two, and then dressed with calamine cerate. Or, chilblains in every + stage, whether of simple inflammation or open ulcer, may always he + successfully treated by Goulard's extract, used pure or applied on + lint twice a day. +<br> +<br> + +<a name="p595"></a><b><i>595. Common Continued Fever</i></b><br> +<br> + Aperients in the commencement, No. <a href="#a1">1</a>, followed by No. <a href="#a7">7</a>, then + diaphoretics, No. <a href="#a8">8</a>, and afterwards tonics, No. <a href="#a13">13</a>, in the stage of + weakness. Avoid all excesses. +<br> +<br> + +<a name="p596"></a><b><i>596. Common Cough</i></b><br> +<br> + The linctus, No. <a href="#a42">42</a> or No. <a href="#a43">43</a>, abstinence from malt liquor, and + protection from cold damp air. Avoid cold, damp, and draughts. +<br> +<br> + +<a name="p597"></a><b><i>597. Constipation</i></b><br> +<br> + The observance of a regular period of evacuating the bowels, which is + most proper in the morning after breakfast. The use of mild aperients, + No. <a href="#a47">47</a>, and brown bread instead of white. There should be an entire + change in the dietary for a few days while taking opening medicine. +<br> +<br> + +<a name="p598"></a><b><i>598. Consumption</i></b><br> +<br> + The disease may be complicated with various morbid conditions of the + lungs and heart, which require appropriate treatment. To allay the + cough, No. <a href="#a42">42</a> is an admirable remedy. Avoid cold, damp, excitement, + and over exertion. +<br> +<br> + +<a name="p599"></a><b><i>599. Convulsions (Children)</i></b><br> +<br> + If during teething, free lancing of the gums, the warm bath, cold + applications to the head, leeches to the temples, an emetic, and a + laxative clyster, No. <a href="#a20">20</a>. +<br> +<br> + +<a name="p600"></a><b><i>600. Croup</i></b><br> +<br> + Leeches to the throat, with hot fomentations as long as the attack + lasts; the emetic, No. <a href="#a16">16</a>, afterwards the aperient, No. <a href="#a5">5</a>. Avoid cold + and damp. +<br> +<p align="right"><i><span style="color: #A82C28">Despise School and Remain a Fool.</span></i></p><br> + +<a name="p601"></a><b><i>601. Dropsy</i></b><br> +<br> + Evacuate the water by means of No. <a href="#a10">10</a>, and by rubbing camphorated oil + into the body night and morning. +<br> +<br> + +<a name="p602"></a><b><i>602. Epilepsy</i></b><br> +<br> + If accompanied or produced by fulness of the vessels of the head, + leeches to the temples, blisters, and No. <a href="#a1">1</a> and No. <a href="#a7">7</a>. If from + debility or confirmed epilepsy, the mixture, No. <a href="#a18">18</a>. Avoid drinking + and excitement. +<br> +<br> + +<a name="p603"></a><b><i>603. Eruptions on the Face</i></b><br> +<br> + The powder, No. <a href="#a30">30</a>, internally, sponging the face with the lotion, No. + <a href="#a31">31</a>. Avoid excesses in diet. +<br> +<br> + +<a name="p604"></a><b><i>604. Erysipelas</i></b><br> +<br> + Aperients, if the patient be strong, No. <a href="#a1">1</a>, followed by No. <a href="#a7">7</a>, then + tonics, No. <a href="#a27">27</a>. No. 27 may be used from the commencement for weak + subjects. +<br> +<br> + +<a name="p605"></a><b><i>605. Faintness</i></b><br> +<br> + Effusion of cold water on the face, stimulants to the nostrils, pure + air, and the recumbent position; afterwards, avoidance of the exciting + cause. Avoid excitement. +<br> +<br> + +<a name="p606"></a><b><i>606. Frost-Bite and Frozen Limbs</i></b><br> +<br> + No heating or stimulating liquors must be given. Rub the parts + affected with ice, cold, or snow water, and lay the patient on a cold + bed. +<br> +<br> + +<a name="p607"></a><b><i>607. Gout</i></b><br> +<br> + The aperients No. <a href="#a1">1</a>, followed by No. <a href="#a24">24</a>, bathing the parts with + gin-and-water; for drink, weak tea or coffee. Warmth by flannels. + Abstain from wines, spirits, and animal food. +<br> +<br> + +<a name="p608"></a><b><i>608. Gravel</i></b><br> +<br> + No. <a href="#a5">5</a>, followed by No. <a href="#a7">7</a>, the free use of magnesia as an aperient. The + pill No. <a href="#a22">22</a>. Abstain from fermented drinks and hard water. Another + form of gravel must be treated by mineral acids, given three times a + day. +<br> +<br> + +<a name="p609"></a><b><i>609. Whooping Cough</i></b><br> +<br> + Whooping cough may be complicated with congestion or inflammation of + the lungs, or convulsions, and then becomes a serious disease. If + uncomplicated, No. <a href="#a43">43</a>. +<br> +<br> + +<a name="p610"></a><b><i>610. Hysterics</i></b><br> +<br> + The fit may be prevented by the administration of thirty drops of + laudanum, and as many of ether. When it has taken place open the + windows, loosen the tight parts of the dress, sprinkle cold water on + the face, &c. A glass of wine or cold water when the patient can + swallow. Avoid excitement and tight lacing. +<br> +<br> + +<a name="p611"></a><b><i>611. Indigestion</i></b><br> +<br> + The pills No. <a href="#a2">2</a>, with the mixture No. <a href="#a1">18</a>, at the same time abstinence + from veal, pork, mackerel, salmon, pastry, and beer; for drink, + homœopathic cocoa, a glass of cold spring water the first thing every + morning. Avoid excesses. +<br> +<br> + +<a name="p612"></a><b><i>612. Inflammation of the Bladder</i></b><br> +<br> + Bleeding, aperients No. <a href="#a5">5</a> and No. <a href="#a7">7</a>, the warm bath, afterwards opium; + the pill No. <a href="#a11">11</a>, three times a day till relieved. Avoid fermented + liquors, &c. +<br> +<br> + +<a name="p613"></a><b><i>613. Inflammation of the Bowels</i></b><br> +<br> + Leeches, blisters, fomentations, hot baths, iced drinks, the pills No. + <a href="#a19">19</a>; move the bowels with clysters, if necessary, No. <a href="#a20">20</a>. Avoid cold, + indigestible food, &c. +<br> +<br> + +<a name="p614"></a><b><i>614. Inflammation of the Brain</i></b><br> +<br> + Application of cold to the head, bleeding from the temples or back of + the neck by leeches or cupping; aperients No. <a href="#a1">1</a>, followed by No. <a href="#a7">7</a>; + mercury to salivation, No. <a href="#a15">15</a>. Avoid excitement, study, intemperance. +<br> +<br> + +<a name="p615"></a><b><i>615. Inflammation of the Kidneys</i></b><br> +<br> + Bleeding from the arm, leeches over the seat of pain, aperients No. <a href="#a5">5</a>, + followed by No. <a href="#a49">49</a>, the warm bath. Avoid violent exercise, rich living. +<br> +<br> + +<a name="p616"></a><b><i>616. Inflammation of the Liver</i></b><br> +<br> + Leeches over the right side, the seat of pain, blisters, aperients No. + <a href="#a1">1</a>, followed by No. <a href="#a7">7</a>, afterwards the pills No. <a href="#a19">19</a>, till the gums are + slightly tender. Avoid cold, damp, intemperance, and anxiety. +<br> +<br> + +<a name="p617"></a><b><i>617. Inflammation of the Lungs</i></b><br> +<br> + Bleeding from the arm or over the painful part of the chest by + leeches, succeeded by a blister; the demulcent mixture, No. <a href="#a14">14</a>, to + allay the cough, with the powders No. <a href="#a15">15</a>. Avoid cold, damp, and + draughts. +<br> +<br> + +<a name="p618"></a><b><i>618. Inflammation of the Stomach</i></b><br> +<br> + Leeches to the pit of the stomach, followed by fomentations, cold iced + water for drink, bowels to be evacuated by clysters; abstinence from + all food except cold gruel, milk and water, or tea. Avoid excesses, + and condiments. +<br> +<br> + +<a name="p619"></a><b><i>619. Inflammatory Sore Throat</i></b><br> +<br> + Leeches and blisters externally, aperients No. <a href="#a1">1</a>, followed by No. <a href="#a7">7</a>, + gargle to clear the throat, No. <a href="#a17">17</a>. Avoid cold, damp, and draughts. +<br> +<br> + +<a name="p620"></a><b><i>620. Inflamed Eyes</i></b><br> +<br> + The bowels to be regulated by No. <a href="#a5">5</a>, a small blister behind the ear or + on the nape of the neck—the eye to be bathed with No. <a href="#a35">35</a>. +<br> +<br> + +<a name="p621"></a><b><i>621. Influenza</i></b><br> +<br> + No <a href="#a4">4</a> as an aperient and diaphoretic. No. <a href="#a14">14</a> to allay fever and cough. + No. <a href="#a27">27</a> as a tonic, when weakness only remains. Avoid cold and damp, + use clothing suited to the change of temperature. +<br> +<br> + +<a name="p622"></a><b><i>622. Intermittent Fever, or Ague</i></b><br> +<br> + Take No. <a href="#a13">13</a> during the intermission of the paroxysm of the fever; + keeping the bowels free with a wine-glass of No. <a href="#a7">7</a>. Avoid bad air, + stagnant pools, &c. +<br> +<br> + +<a name="p623"></a><b><i>623. Itch</i></b><br> +<br> + The ointment of No. <a href="#a28">28</a>, or lotion No. <a href="#a29">29</a>. +<br> +<br> + +<a name="p624"></a><b><i>624. Jaundice</i></b><br> +<br> + The pills No. <a href="#a1">1</a>, afterwards the mixture No. <a href="#a7">7</a>, drinking freely of + dandelion tea. +<br> +<br> + +<a name="p625"></a><b><i>625. Looseness of the Bowels (English Cholera)</i></b><br> +<br> + One pill No. <a href="#a19">19</a>, repeated if necessary; afterwards the mixture No. <a href="#a21">21</a>. + Avoid unripe fruits, acid drinks, ginger beer; wrap flannel around the + abdomen. +<br> +<br> + +<a name="p626"></a><b><i>626. Measles</i></b><br> +<br> + A well-ventilated room, aperients No. <a href="#a4">4</a>, with No. <a href="#a14">14</a> to allay the + cough and fever. +<br> +<br> + +<a name="p627"></a><b><i>627. Menstruation (Excessive)</i></b><br> +<br> + No. <a href="#a40">40</a> during the attack, with rest in the recumbent position; in the + intervals, No. <a href="#a39">39</a>. +<br> +<br> + +<a name="p628"></a><b><i>628. Menstruation (Scanty)</i></b><br> +<br> + In strong patients, cupping the loins, exercise in the open air, No. + <a href="#a40">40</a>, the feet in warm water before the expected period, the pills No. + <a href="#a38">38</a>; in weak subjects, No. <a href="#a39">39</a>. Gentle and regular exercise. Avoid hot + rooms, and too much sleep. In cases of this description it is + desirable to apply to a medical man for advice. It may be useful to + many to point out that pennyroyal tea is a simple and useful medicine + for inducing the desired result. +<br> +<br> + +<a name="p629"></a><b><i>629. Menstruation (Painful)</i></b><br> +<br> + No. <a href="#a41">41</a> during the attack; in the intervals, No. <a href="#a38">38</a> twice a week, with + No. <a href="#a39">39</a>. Avoid cold, mental excitement, &c. +<br> +<br> + +<a name="p630"></a><b><i>630. Mumps</i></b><br> +<br> + Fomentation with a decoction of camomiles and poppy heads; No. <a href="#a4">4</a> as an + aperient, and No. <a href="#a9">9</a> during the stage of fever. Avoid cold and attend + to the regularity of the bowels. +<br> +<br> + +<a name="p631"></a><b><i>631. Nervousness</i></b><br> +<br> + Cheerful society, early rising, exercise in the open air, particularly + on horseback, and No. <a href="#a12">12</a>. Avoid excitement, study, and late meals. +<br> +<br> + +<a name="p632"></a><b><i>632. Palpitation of the Heart</i></b><br> +<br> + The pills No <a href="#a2">2</a>, with, the mixture No. <a href="#a12">12</a>. +<br> +<br> + +<a name="p633"></a><b><i>633. Piles</i></b><br> +<br> + The paste No. <a href="#a34">34</a>, at the same time a regulated diet. When the piles + are external, or can be reached, one or two applications of Goulard's + extract, with an occasional dose of lenitive electuary, will generally + succeed in curing them. +<br> +<br> + +<a name="p634"></a><b><i>634. Quinsey</i></b><br> +<br> + A blister applied all round the throat: an emetic, No. <a href="#a16">16</a>, commonly + succeeds in breaking the abscess; afterwards the gargle No. <a href="#a17">17</a>. Avoid + cold and damp. +<br> +<br> + +<a name="p635"></a><b><i>635. Rheumatism</i></b><br> +<br> + Bathe the affected parts with No. <a href="#a23">23</a>, and take internally No. <a href="#a24">24</a>, with + No. <a href="#a25">25</a> at bedtime, to ease pain, &c. Avoid damp and cold, wear flannel. +<br> +<br> + +<a name="p636"></a><b><i>636. Rickets</i></b><br> +<br> + The powder No. <a href="#a33">33</a>, a dry, pure atmosphere, a nourishing diet. +<br> +<br> + +<a name="p637"></a><b><i>637. Ringworm</i></b><br> +<br> + The lotion No. <a href="#a32">32</a>, with the occasional use of the powder No. <a href="#a5">5</a>. Fresh + air and cleanliness. +<br> +<br> + +<a name="p638"></a><b><i>638. Scarlet Fever</i></b><br> +<br> + Well-ventilated room, sponging the body when hot with cold or tepid + vinegar, or spirit and water; aperients, No <a href="#a4">4</a>; diaphoretics No. <a href="#a8">8</a>. If + dropsy succeed the disappearance of the eruption, frequent purging + with No. <a href="#a5">5</a>, succeeded by No. <a href="#a7">7</a>. +<br> +<br> + +<a name="p639"></a><b><i>639. Scrofula</i></b><br> +<br> + Pure air, light but warm clothing, diet of fresh animal food; bowels + to be regulated by No. <a href="#a6">6</a> and No. <a href="#a26">26</a>, taken regularly for a + considerable time. +<br> +<br> + +<a name="p640"></a><b><i>640. Scurvy</i></b><br> +<br> + Fresh animal and vegetable food, and the free use of ripe fruits and + lemon juice. Avoid cold and damp. +<br> +<br> + +<a name="p641"></a><b><i>641. Small Pox</i></b><br> +<br> + A well-ventilated apartment, mild aperients; if fever be present, No. + <a href="#a7">7</a>, succeeded by diaphoretics No. <a href="#a8">8</a>, and tonics No. <a href="#a13">13</a> in the stage of + debility, or decline of the eruption. +<br> +<br> + +<a name="p642"></a><b><i>642. St. Vitus's Dance</i></b><br> +<br> + The occasional use, in the commencement, of No. <a href="#a5">5</a>, followed by No. <a href="#a7">7</a>, + afterwards No. <a href="#a46">46</a>. +<br> +<br> + +<a name="p643"></a><b><i>643. Thrush</i></b><br> +<br> + One of the powders No. <a href="#a6">6</a> every other night; in the intervals a + dessertspoonful of the mixture No. <a href="#a18">18</a> three times a day; white spots + to be dressed with the honey of borax. +<br> +<br> + +<a name="p644"></a><b><i>644. Tic Doloreux</i></b><br> +<br> + Regulate the bowels with No. <a href="#a3">3</a>, and take in the intervals of pain, No. + <a href="#a27">27</a>. Avoid cold, damp, and mental anxiety. +<br> +<br> + +<a name="p645"></a><b><i>645. Toothache</i></b><br> +<br> + Continue the use of No. <a href="#a3">3</a> for a few alternate days. Apply liquor + ammoniæ to reduce the pain, and when that is accomplished, fill the + decayed spots with silver succedaneum without delay, or the pain will + return. A drop of creosote, or a few drops of chloroform on cotton, + applied to the tooth, or a few grains of camphor placed in the decayed + opening, or camphor moistened with turpentine, will often afford + instant relief. +<br> +<br> + +<a name="p646"></a><b><i>646. Typhus Fever</i></b><br> +<br> + Sponging the body with cold or tepid water, a well-ventilated + apartment, cold applications to the head and temples. Aperients No. + <a href="#a4">4</a>, with refrigerants No. <a href="#a9">9</a>, tonics No. <a href="#a13">13</a> in the stage of debility. +<br> +<br> + +<a name="p647"></a><b><i>647. Water on the Brain</i></b><br> +<br> + Local bleeding by means of leeches, blisters, aperients No. <a href="#a5">5</a>, and + mercurial medicines, No. <a href="#a15">15</a>. +<br> +<br> + +<a name="p648"></a><b><i>648. Whites</i></b><br> +<br> + The mixture No. <a href="#a36">36</a>, with the injection No. <a href="#a37">37</a>. Clothing light but + warm, moderate exercise in the open air, country residence. +<br> +<br> + +<a name="p649"></a><b><i>649. Worms in the Intestines</i></b><br> +<br> + The aperient No. <a href="#a5">5</a>, followed by No. <a href="#a7">7</a>, afterwards the free use of lime + water and milk in equal parts, a pint daily. Avoid unwholesome food. +<br> +<br> + +<a name="p650"></a><b><i>650. Prescriptions</i></b><br> +<br> + <i>To be used in the Cases enumerated under the head "<a href="#p589">Diseases</a>" (page + 112).</i> + +<br> +<br> + +<a name="p651"></a><b><i>651. List of Prescriptions</i></b><br> +<br> + The following prescriptions, originally derived from various + prescribers' Pharmacopœias, embody the favourite remedies employed by + the most eminent physicians: + +<br> +<br> + +<a name="p652"></a><b><i>652. Medicines, Aperient</i></b><br> +<br> +<a name="p6511"></a><ol start=1 type="1"><li> + <a name="a1">Take</a> of powdered aloes, nine grains; extract of colocynth, + compound, eighteen grains; calomel, nine grains; tartrate of + antimony, two grains; mucilage, sufficient to make a mass, which is + to be divided into six pills; two to be taken every twenty-four + hours, till they act thoroughly on the bowels: in cases of + inflammation, apoplexy, &c.</li></ol><br> + +<a name="p6512"></a><ol start=2 type="1"><li> + + <a name="a2">Powdered</a> rhubarb, Socotrine aloes, and gum mastic, each one + scruple; make into twelve pills: one before and one after dinner.</li></ol><br> + +<a name="p6513"></a><ol start=3 type="1"><li> + + <a name="a3">Compound</a> extract of colocynth, extract of jalap, and Castile + soap, of each one scruple; make into twelve pills.</li></ol><br> + +<a name="p6514"></a><ol start=4 type="1"><li> + + <a name="a4">James's</a> powder, five grains; calomel, three grains: in fevers, + for adults. For children, the following:—Powdered camphor, one + scruple; calomel and powdered scammony, of each nine grains; James's + powder, six grains; mix, and divide into six powders. Half of one + powder twice a day for an infant a year old; a whole powder for two + years: and for four years, the same three times a day.</li></ol><br> + +<a name="p6515"></a><ol start=5 type="1"><li> + + <a name="a5">James's</a> powder, six grains; powdered jalap, ten grains; mix, and + divide into three or four powders, according to the child's age: in + one powder if for an adult.</li></ol> + + +<br> +<br> + +<a name="p6516"></a><ol start=6 type="1"><li> +<a name="a6">Powdered</a> rhubarb, four grains; mercury and chalk, three grains; + ginger in powder, one grain: an alterative aperient for children.</li></ol><br> + +<a name="p6517"></a><ol start=7 type="1"><li> + + <a name="a7">Dried</a> sulphate of magnesia, six drachms; sulphate of soda, three + drachms; infusion of senna, seven ounces; tincture of jalap, and + compound tincture of cardamoms, each half an ounce: in acute + diseases generally; take two tablespoonfuls every four hours till it + operates freely.</li></ol><br> + +<a name="p6518"></a><ol start=8 type="1"><li> + + <a name="a8">Nitrate</a> of potass, one drachm and a half; spirits of nitric + ether, half an ounce; camphor mixture, and the spirit of mindererus, + each four ounces: in fevers, &c.; two tablespoonfuls, three times a + day, and for children a dessertspoonful every four hours.</li></ol><br> + +<a name="p6519"></a><ol start=9 type="1"><li> + + <a name="a9">Spirit</a> of nitric ether, three drachms; dilute nitric acid, two + drachms; syrup, three drachms; camphor mixture, seven ounces; in + fevers, &c., with debility; dose as in preceding prescription.</li></ol><br> + +<a name="p65110"></a><ol start=10 type="1"><li> + + <a name="a10">Decoction</a> of broom, half a pint; cream of tartar, one ounce, + tincture of squills, two drachms: in dropsies; a third part three + times a day.</li></ol><br> + +<br> +<br> + +<a name="p65111"></a><ol start=11 type="1"><li> + + <a name="a11">Pills</a> of soap and opium, five grains for a dose, as directed.</li></ol><br> + +<a name="p65112"></a><ol start=12 type="1"><li> + + <a name="a12">Ammoniated</a> tincture of valerian, six drachms; camphor mixture, + seven ounces; a fourth part three times a day; in spasmodic and + hysterical disorders.</li></ol><br> + +<a name="p65113"></a><ol start=13 type="1"><li> + + <a name="a13">Disulphate</a> of quina, half a drachm; dilute sulphuric acid, + twenty drops; compound infusion of roses, eight ounces: two + tablespoonfuls every four hours, in intermittent and other fevers, + during the absence of the paroxysm.</li></ol><br> + +<a name="p65114"></a><ol start=14 type="1"><li> + + <a name="a14">Almond</a> mixture seven ounces and a half; wine of antimony and + ipecacuanha, of each one drachm and a half: a tablespoonful every + four hours; in cough with fever, &c.</li></ol><br> + +<a name="p65115"></a><ol start=15 type="1"><li> + + <a name="a15">Calomel</a>, one grain; powdered white sugar, two grains; to make a + powder to be placed on the tongue every two or three hours. Should + the calomel act on the bowels, powdered kino is to be substituted + for the sugar.</li></ol><br> + +<br> +<br> + +<a name="p65116"></a><ol start=16 type="1"><li> + + <a name="a16">Antimony</a> and ipecacuanha wines, of each an ounce; a teaspoonful + every ten minutes for a child till vomiting is produced; but for an + adult a large tablespoonful should be taken.</li></ol><br> + +<a name="p65117"></a><ol start=17 type="1"><li> + + <a name="a17">Compound</a> infusion of roses, seven ounces; tincture of myrrh, one + ounce.</li></ol><br> + +<a name="p65118"></a><ol start=18 type="1"><li> + + <a name="a18">Infusion</a> of orange peel, seven ounces; tincture of hops, half an + ounce; and a drachm of carbonate of soda: two tablespoonfuls twice a + day. Or, infusion of valerian, seven ounces; carbonate of ammonia, + two scruples; compound tincture of bark, six drachms; spirits of + ether, two drachms: one tablespoonful every twenty-four hours.</li></ol><br> + +<a name="p65119"></a><ol start=19 type="1"><li> + + <a name="a19">Blue</a> pill, four grains; opium, half a grain: to be taken three + times a day.</li></ol><br> + +<a name="p65120"></a><ol start=20 type="1"><li> + + <a name="a20">For</a> a Clyster.—A pint and a half of gruel or fat broth, a + tablespoonful of castor oil, one of common salt, and a lump of + butter; mix, to be injected slowly. A third of this quantity is + enough for an infant.</li></ol><br> + +<br> +<br> + +<a name="p65121"></a><ol start=21 type="1"><li> + + <a name="a21">Chalk</a> mixture, seven ounces; aromatic and opiate confection, of + each one drachm; tincture of catechu, six drachms: two + tablespoonfuls every two hours.</li></ol><br> + +<a name="p65122"></a><ol start=22 type="1"><li> + + <a name="a22">Carbonate</a> of soda, powdered rhubarb, and Castile soap, each one + drachm; make thirty-six pills; three twice a day.</li></ol><br> + +<a name="p65123"></a><ol start=23 type="1"><li> + + <a name="a23">Lotion</a>.—Common salt, one ounce, distilled water, seven ounces; + spirit of wine, one ounce: mix.</li></ol><br> + +<a name="p65124"></a><ol start=24 type="1"><li> + + <a name="a24">Dried</a> sulphate of magnesia, six drachms; heavy carbonate of + magnesia, two drachms; wine of colchicum, two drachms; water, eight + ounces: take two tablespoonfuls every four hours.</li></ol><br> + +<a name="p65125"></a><ol start=25 type="1"><li> + + <a name="a25">Compound</a> powder of ipecacuanha, ten grains; powdered guaiacum, + four grains: in a powder at bedtime.</li></ol> + +<br> +<br> + +<a name="p65126"></a><ol start=26 type="1"><li> + + <a name="a26"></a>Brandish's solution of potash; thirty drops twice a day in a + wineglass of beer.</li></ol><br> + +<a name="p65127"></a><ol start=27 type="1"><li> + + <a name="a27">Disulphate</a> of quina, half a drachm; dilute sulphuric acid, ten + drops; compound infusion of roses, eight ounces: two tablespoonfuls + every four hours, and as a tonic in the stage of weakness succeeding + fever.</li></ol><br> + +<a name="p65128"></a><ol start=28 type="1"><li> + + <a name="a28">Flowers</a> of sulphur, two ounces; hog's lard, four ounces; white + hellebore powder, half an ounce: oil of lavender, sixty drops.</li></ol><br> + +<a name="p65129"></a><ol start=29 type="1"><li> + + <a name="a29">Hydriodate</a> of potass, two drachms; distilled water, eight + ounces.</li></ol><br> + +<a name="p65130"></a><ol start=30 type="1"><li> + + <a name="a30">Flowers</a> of sulphur, half a drachm; carbonate of soda, a scruple; + tartarized antimony, one-eighth of a grain: one powder, night and + morning, in eruptions of the skin or face.</li></ol> + +<br> +<br> + +<a name="p65131"></a><ol start=31 type="1"><li> + + <a name="a31">Milk</a> of bitter almonds, seven ounces; bichloride of mercury, + four grains; spirits of rosemary, one ounce: bathe the eruption with + this lotion three times a day.</li></ol><br> + +<a name="p65132"></a><ol start=32 type="1"><li> + + <a name="a32">Sulphate</a> of zinc, two scruples; sugar of lead, fifteen grains; + distilled water, six ounces: the parts to be washed with the lotion + two or three times a day.</li></ol><br> + +<a name="p65133"></a><ol start=33 type="1"><li> + + <a name="a33">Carbonate</a> of iron, six grains; powdered rhubarb, four grains: + one powder night and morning.</li></ol><br> + +<a name="p65134"></a><ol start=34 type="1"><li> + + <a name="a34">Elecampane</a> powder, two ounces; sweet fennel-seed powder, three + ounces; black pepper powder, one ounce; purified honey, and brown + sugar, of each two ounces; the size of a nutmeg, two or three times + a day.</li></ol><br> + +<a name="p65135"></a><ol start=35 type="1"><li> + + <a name="a35">Sulphate</a> of zinc, twelve grains; wine of opium, one drachm; rose + water, six ounces.</li></ol> + +<br> +<br> + +<a name="p65136"></a><ol start=36 type="1"><li> + + <a name="a36">Sulphate</a> of magnesia, six drachms; sulphate of iron, ten grains; + diluted sulphuric acid, forty drops; tincture of cardamoms + (compound), half an ounce; water, seven ounces: a fourth part night + and morning.</li></ol><br> + +<a name="p65137"></a><ol start=37 type="1"><li> + + <a name="a37">Decoction</a> of oak bark, a pint; dried alum, half an ounce: for an + injection, a syringeful to be used night and morning.</li></ol><br> + +<a name="p65138"></a><ol start=38 type="1"><li> + + <a name="a38">Compound</a> gamboge pill, and a pill of assafœtida and aloes, of + each half a drachm: make twelve pills; two twice or three times a + week.</li></ol><br> + +<a name="p65139"></a><ol start=39 type="1"><li> + + <a name="a39">Griffiths</a>' mixture—one tablespoonful three times a day.</li></ol><br> + +<a name="p65140"></a><ol start=40 type="1"><li> + + <a name="a40">Ergot</a> of rye, five grains; in a powder, to be taken every four + hours. This should only be taken under medical advice and sanction.</li></ol> + +<br> +<br> + +<a name="p65141"></a><ol start=41 type="1"><li> + + <a name="a41">Powdered</a> opium, half a grain; camphor, two grains in a pill; to + be taken every three or four hours whilst in pain.</li></ol><br> + +<a name="p65142"></a><ol start=42 type="1"><li> + + <a name="a42">Syrup</a> of balsam of tolu, two ounces; the muriate of morphia, two + grains; muriatic acid, twenty drops: a teaspoonful twice a day.</li></ol><br> + +<a name="p65143"></a><ol start=43 type="1"><li> + + <a name="a43">Salts</a> of tartar, two scruples, twenty grains of powdered + cochineal; 1/4 lb. of honey; water, half a pint; boil, and give a + tablespoonful three times a day.</li></ol><br> + +<a name="p65144"></a><ol start=44 type="1"><li> + + <a name="a44">Calomel</a>, ten grains; Castile soap, extract of jalap, extract of + colocynth, of each one scruple; oil of juniper, five drops: make + into fifteen pills; one three times a day.</li></ol><br> + +<a name="p65145"></a><ol start=45 type="1"><li> + + <a name="a45">Infusion</a> of orange peel, eight ounces; carbonate of soda, one + drachm; and compound tincture of cardamoms, half an ounce: take a + tablespoonful three times a day, succeeding the pills.</li></ol> + +<br> +<br> + +<a name="p65146"></a><ol start=46 type="1"><li> + + <a name="a46">Carbonate</a> of iron, three ounces; syrup of ginger, sufficient to + make an electuary: a teaspoonful three times a day.</li></ol><br> + +<a name="p65147"></a><ol start=47 type="1"><li> + + <a name="a47">Take</a> of Castile soap, compound extract of colocynth, compound + rhubarb pill, and the extract of jalap, each one scruple; oil of + caraway, ten drops; make into twenty pills, and take one after + dinner every day whilst necessary.</li></ol><br> + +<a name="p65148"></a><ol start=48 type="1"><li> + + <a name="a48">Spirit</a> of rosemary, five parts; spirit of wine, or spirit of + turpentine, one part.</li></ol><br> + +<a name="p65149"></a><ol start=49 type="1"><li> + + <a name="a49">Take</a> of thick mucilage, one ounce; castor oil, twelve drachms; + make into an emulsion: add mint water, four ounces; spirit of nitre, + three drachms; laudanum, one drachm; mixture of squills, one drachm; + and syrup, seven drachms; mix; two tablespoonfuls every six hours.</li></ol> + +<br> +<br> + +<b><i>652. Medicines (Aperient)</i></b><br> +<br> + In the spring time of the year, the judicious use of aperient + medicines is much to be commended. +<br> +<br> + +<a name="p653"></a><b><i>653. Spring Aperients</i></b><br> +<br> +For children, an excellent medicine is<br> +<br> +<ol start=1 type="i"><li> +Brimstone and treacle, prepared by mixing an ounce and a half of + sulphur, and half an ounce of cream of tartar, with eight ounces of + treacle; and, according to the age of the child, giving from a small + teaspoonful to a dessertspoonful, early in the morning, two or three + times a week.</li></ol><br> + + As this sometimes produces sickness, the following may be used:<br> +<br> + +<ol start=2 type="i"><li> + Take of powdered Rochelle salts one drachm and a half, powdered + jalap and powdered rhubarb each fifteen grains, ginger two grains, + mix. <i>Dose</i>, for a child above five years, one <i>small</i> teaspoonful; + above ten years, a <i>large</i> teaspoonful; above fifteen, half the + whole, or two teaspoonfuls: and for a person above twenty, three + teaspoonfuls, or the whole, as may be required by the habit of the + person.</li></ol><br> + + + This medicine may be dissolved in warm water, mint, or common tea. The + 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 convenient. + +<br> +<br> + +<a name="p654"></a><b><i>654. Aperient Pills.</i></b><br> +<br> + To some adults all liquid medicines produce such nausea that pills are + the only form in which aperients can be exhibited; the following is a + useful formula:<br> +<br> + +<ol start=1 type="i"><li> + + Take of compound rhubarb pill a drachm and one scruple, of + powdered ipecacuanha ten 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, <i>three</i> at + bedtime.</li></ol><br> + + +<ol start=2 type="i"><li> + + For persons requiring a more powerful aperient, the same + formula, with twenty 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.</li></ol> +<br> +<br> + +<a name="p655"></a><b><i>655. Black Draught</i></b><br> +<br> +The common aperient medicine known as black draught is made in the + following manner:<br><br> + +<ol start=1 type="i"><li> + + Take of senna leaves six drachms, bruised ginger half a drachm, + sliced liquorice root four drachms, Epsom salts two and a half + ounces, 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 place. <i>Dose</i>, a + wineglassful for an adult; and two tablespoonfuls for young persons + about fifteen years of age. It is not a suitable medicine for + children.</li></ol> +<br> +<br> + +<a name="p656"></a><b><i>656. Tonic Aperient</i></b><br> +<br> +The following will be found a useful medicine for persons of all ages.<br><br> + + +<ol start=1 type="i"><li> + + Take of Epsom salts one ounce, diluted sulphuric acid one drachm, + infusion of quassia chips half an <i>imperial</i> pint, compound tincture + of rhubarb two drachms. <i>Dose</i>, half a wineglassful twice a day.</li></ol> +<br> +<br> + +<a name="p657"></a><b><i>657. Infants' Aperient</i></b><br> +<br> +The following may be used with safety for young children.<br><br> + + +<ol start=1 type="i"><li> + + Take of rhubarb five grains, magnesia three grains, white sugar a + scruple, grey powder five grains; mix. <i>Dose</i>, for an infant from + twelve to eighteen months of age, from one-third to one-half of the + whole.</li></ol><br> + + +<ol start=2 type="i"><li> + + A useful laxative for children is composed of calomel five + grains, and sugar a scruple, made into five powders. <i>Dose</i>, half of + one of these for a child from birth to one year, and a whole one + from that age to three years.</li></ol> +<br> +<br> + +<a name="p658"></a><b><i>658. Flour of Brimstone</i></b><br> +<br> +Flour of brimstone + is a mild aperient in doses of about a quarter of an ounce; it is best + taken in milk. Flour of brimstone, which is also called sublimed + sulphur, is generally put up in ounce packets at 7d.; its wholesale + price is 4d. per pound. +<br> +<p align="right"><i><span style="color: #A82C28">A Spark may Raise an Awful Blaze.</span></i></p><br> + +<a name="p659"></a><b><i>659. Medicines</i></b><br> +<br> + Preparations of them.—The following directions are of the utmost + value in connection with the <a href="#p475">Domestic Pharmacopœia</a>, <a href="#p589">Diseases</a>, + <a href="#p650">Prescriptions</a>, and <a href="#p1340">Poisons</a>.<br> +<br> + <i>They will be found most important to emigrants, attendants upon the + sick, and persons who reside out of the reach of medical aid, sailors, + &c., &c. They contain instructions not only for the compounding of + medicines, but most useful hints and cautions upon the application of + leeches, blisters, poultices, &c.</i> +<br> +<br> + +<a name="p660"></a><b><i>660. Articles Required for Mixing Medicines</i></b><br> +<br><ul> + <li> <i>Three glass measures</i>, one to measure ounces, another to measure + drachms, and a measure for minims, drops, or small doses.</li></ul><br><ul> + + <li>A <i>pestle and mortar</i>, both of glass and Wedgwood-ware.</li></ul><br><ul> + + <li>A glass funnel.</li></ul><br><ul> + + <li>Glass stirring rods.</li></ul><br><ul> + + <li>A <i>spatula</i>, or flexible knife, for spreading ointments, making pills, + &c.</li></ul><br><ul> + + <li><i>A set of scales and weights</i>.</li></ul><br><ul> + + <li><i>A small slab of marble</i>, or porcelain, for making pills upon, mixing + ointments, &c.</li></ul> +<br> +<br> + +<a name="p661"></a><b><i>661. Medicine Weights and Measures.—Weights</i></b><br> +<br> + When you open your box containing the scales and weights, you will + observe that there are several square pieces of brass, of different + sizes and thicknesses, and stamped with a variety of characters. These + are the weights, which may now be explained. +<br> +<br> + +<a name="p662"></a><b><i>662. Troy Weight</i></b><br> +<br> + Medicines are made up by <i>troy</i> weight, although drugs are bought by + <i>avoirdupois</i> weight. There are twelve ounces to the pound troy, which + is marked <b>lb</b>.; the ounce, which contains eight drachms, is marked <img src="images/EI9.gif" width="18" height="25" border="1" alt="ounce"> <b>i</b>; the drachm, containing + three scruples, is marked <img src="images/EI10.gif" width="17" height="20" border="1" alt="drachm"> <b>i</b>; and the + scruple of twenty grains is marked <img src="images/EI11.gif" width="18" height="21" border="1" alt="scruple"> <b>i</b>. The grain weights are marked + by little circles, thus: + +<blockquote><img src="images/EI8.gif" width="150" height="53" border="1" alt="five grains"></blockquote> + + Each of the grain weights, in addition to the circles denoting their + several weights, bears also the stamp of a crown. Care must be taken + not to mistake this for one of the numerals. Besides these weights + there are others marked <img src="images/EI11.gif" width="18" height="21" border="1" alt="scruple"> ss, which means half a scruple; + <img src="images/EI10.gif" width="17" height="20" border="1" alt="drachm"> ss, meaning half a drachm; and <img src="images/EI9.gif" width="18" height="25" border="1" alt="ounce"> ss, meaning half an + ounce. When there are ounces, drachms, or scruples, the number of them + is shown by Roman figures, thus:—i. ii. iii. iv. v., &c., and + prescriptions are written in this style. +<br> +<br> + +<a name="p663"></a><b><i>663. Measures—Liquid</i></b><br> +<br> + Liquid medicines are always measured by the following table:<br> +<br> +<table summary="liquid measurements" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <td>60 minims</td> + <td><i>are contained in</i></td> + <td>1 fluid drachm</td> +</tr> +<tr align="left" valign="top"> + <td>8 fluid drachms</td> + <td><i>are contained in</i></td> + <td>1 fluid ounce</td> +</tr> +<tr align="left" valign="top"> + <td>20 fluid ounces</td> + <td><i>are contained in</i></td> + <td>a pint</td> +</tr> +<tr align="left" valign="top"> + <td>8 pints</td> + <td><i>are contained in</i></td> + <td>1 gallon</td> +</tr> +</table><br> +<br> + And the signs which distinguish each are as follows:<br> +<br> +<table summary="liquid measurements2" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <td><b>c</b></td> + <td>a gallon</td> +</tr> +<tr align="left" valign="top"> + <td><b><i>o</i></b></td> + <td>a pint</td> +</tr> +<tr align="left" valign="top"> + <td><b><i>fl.</i></b> <img src="images/EI9.gif" width="18" height="25" border="1" alt="ounce"></td> + <td>a fluid ounce</td> +</tr> +<tr align="left" valign="top"> + <td><b><i>fl.</i></b> <img src="images/EI10.gif" width="17" height="20" border="1" alt="drachm"></td> + <td>a fluid drachm</td> +</tr> +<tr align="left" valign="top"> + <td><b>m</b></td> + <td>a minim, or drop</td> +</tr> +</table><br> +<br> +Formerly drops used to be + ordered, but as the size of a drop must necessarily vary, minims are + always directed to be employed now for any particular medicine, + although for such medicines as oil of cloves, essence of ginger, &c., + drops are frequently ordered. +<br> +<br> + +<a name="p664"></a><b><i>664. Specific Measuring Vessels</i></b><br> +<br> + In order that medicines may be measured accurately, there are + graduated glass vessels for measuring ounces, drachms, and minims. +<br> +<br> + +<a name="p665"></a><b><i>665. Approximate Measures</i></b><br> +<br> + When proper measures are not at hand, it is necessary to adopt some + other method of determining the quantities required, and therefore the + following table has been drawn up for that purpose:<br> +<br> +<table summary="liquid measurements3" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <td>A tumbler</td> + <td><i>usually contains about</i></td> + <td>10 ounces</td> +</tr> +<tr align="left" valign="top"> + <td>A cup</td> + <td><i>usually contains about</i></td> + <td>6 ounces</td> +</tr> +<tr align="left" valign="top"> + <td>A wineglass</td> + <td><i>usually contains about</i></td> + <td>2 ounces</td> +</tr> +<tr align="left" valign="top"> + <td>A tablespoon</td> + <td><i>usually contains about</i></td> + <td>4 drachms</td> +</tr> +<tr align="left" valign="top"> + <td>A dessertspoon</td> + <td><i>usually contains about</i></td> + <td>2 drachms</td> +</tr> +<tr align="left" valign="top"> + <td>A teaspoon</td> + <td><i>usually contains about</i></td> + <td>1 drachm</td> +</tr> +</table><br> +<br> + These quantities refer to ordinary sized spoons and vessels. Some cups + hold half as much more, and some tablespoons contain six drachms. A + medicine glass, which is graduated so as to show the number of + spoonfuls it contains, should be kept in every family. +<br> +<p align="right"><i><span style="color: #A82C28">To-day, Man Lives in Pleasure, Wealth and Pride.</span></i></p><br> + +<a name="p666"></a><b><i>666. Process of Making Medicines</i></b><br> +<br> + <b>To powder substances</b>.—Place the substance in the mortar, and strike + it <i>gently</i> with direct perpendicular blows of the pestle, until it + separates into several pieces, then remove all but a small portion, + which bruise gently at first, and rub the pestle round and round the + mortar, observing that the circles described by the pestle should + gradually decrease in diameter, and then increase again, because by + this means every part of the powder is subjected to the process of + pulverization. In powdering substances, making emulsions, and whenever + using a mortar, the pestle should always travel <i>from the right to the + left</i>. +<br> +<br> + +<a name="p667"></a><b><i>667. Preparation and Assistance</i></b><br> +<br> + Some substances require to be prepared in a particular manner before + they can be powdered, or to be assisted by adding some other body. For + example, camphor powders more easily when a few drops of spirits of + wine are added to it; mace, nutmegs, and such oily aromatic substances + are better for the addition of a little white sugar; resins and + gum-resins should be powdered in a cold place, and if they are + intended to be dissolved, a little fine well-washed white sand mixed + with them assists the process of powdering. Tough roots, like gentian + and calumba, should be cut into thin slices; and fibrous roots, like + ginger, cut slanting, otherwise the powder will be full of small + fibres. Vegetable matter, such as peppermint, loosestrife, senna, &c., + requires to be dried before it is powdered. +<br> +<br> + +<a name="p668"></a><b><i>668. Care of the Mortar</i></b><br> +<br> + Be careful not to pound too hard in glass, porcelain, or Wedgwood-ware + mortar; they are intended only for substances that pulverize easily, + and for the purpose of mixing or incorporating medicines. Never use + acids in a marble mortar, and be sure that you do not powder galls or + any other astringent substances in any but a brass mortar. +<br> +<br> + +<a name="p669"></a><b><i>669. Sifting</i></b><br> +<br> + Sifting is frequently required for powdered substances, and this is + usually done by employing a fine sieve, or tying the powder up in a + piece of muslin, and striking it against the left hand over a piece of + paper. +<br> +<br> + +<a name="p670"></a><b><i>670. Filtering</i></b><br> +<br> + Filtering is frequently required for the purpose of obtaining clear + fluids, such as infusions, eye-washes, and other medicines; and it is, + therefore, highly important to know how to perform this simple + operation. First of all take a square piece of white blotting paper, + and double it over so as to form an angular cup. Open out this filter + paper very carefully, and having placed it in a funnel, moisten it + with a little water. Then place the funnel in the neck of the bottle, + and pour the liquid gently down the side of the paper, otherwise the + fluid is apt to burst the paper. +<br> +<br> + +<a name="p671"></a><b><i>671. Maceration</i></b><br> +<br> + Maceration is another process that is frequently required to be + performed in making up medicines, and consists simply in immersing the + medicines in <i>cold water</i> or spirits for a certain time. +<br> +<br> + +<a name="p672"></a><b><i>672. Digestion</i></b><br> +<br> + Digestion resembles maceration, except that the process is assisted by + a gentle heat. The ingredients are placed in a flask, such as salad + oil is sold in, which should be fitted with a plug of tow or wood, and + have a piece of wire twisted round the neck. The flask is held by + means of the wire over the flame of a spirit lamp, or else placed in + some sand warmed in an old iron saucepan over the fire, care being + taken not to place more of the flask below the sand than the portion + occupied by the ingredients. +<br> +<br> + +<a name="p673"></a><b><i>673. Infusion</i></b><br> +<br> + Infusion is one of the most frequent operations required in making up + medicines, its object being to extract the aromatic and volatile + principles of substances, that would be lost by decoction, or + digestion; and to extract the soluble from the insoluble parts of + bodies. Infusions may be made with cold water, in which case they are + weaker, but more pleasant. The general method employed consists in + slicing, bruising, or rasping the ingredients first, then placing them + in a common jug (which should be as globular as possible), and pouring + boiling water over them. Cover the jug with a cloth folded six or + eight times, but if there be a lid to the jug so much the better. When + the infusion has stood the time directed, hold a piece of <i>very + coarse</i> linen over the spout, and pour the liquid through it into + another jug. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, Poor—or Life Itself Denied.</span></i></p><br> + +<a name="p674"></a><b><i>674. Decoction</i></b><br> +<br> + Decoction, or boiling, is employed to extract the mucilaginous or + gummy parts of substances, their bitter, astringent, or other + qualities, and is nothing more than boiling the ingredients in a + saucepan with the lid slightly raised. Be sure never to use an iron + saucepan for astringent decoctions, such as oak-bark, galls, &c., as + they will turn the saucepan black, and spoil the decoction. The + enamelled saucepans are very useful for decoctions, but an excellent + plan is to put the ingredients into a jar and boil the jar, thus + preparing it by a water bath, as it is technically termed; or by using + a common pipkin, which answers still better. No decoction should be + allowed to boil for more than ten minutes. +<br> +<br> + +<a name="p675"></a><b><i>675. Extracts</i></b><br> +<br> + Extracts are made by evaporating the liquors obtained by infusion or + decoction, but these can be bought much cheaper and better of chemists + and druggists, and so can tinctures, confections, cerates and + plasters, and syrups: but as every one is not always in the + neighbourhood of druggists, we shall give recipes for those most + generally useful, and the method of making them. +<br> +<br> + +<a name="p676"></a><b><i>676. Precautions to be Observed in Giving Medicines.</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p677"></a><b><i>677. Sex</i></b><br> +<br> + Medicines for females should not be so strong as those for males, + therefore it is advisable to reduce the doses about one-third. +<br> +<br> + +<a name="p678"></a><b><i>678. Temperament</i></b><br> +<br> + Persons of a phlegmatic temperament bear stimulants and purgatives + better than those of a sanguine temperament, therefore the latter + require smaller doses. +<br> +<br> + +<a name="p679"></a><b><i>679. Habits</i></b><br> +<br> + Purgatives never act so well upon persons accustomed to take them as + upon those who are not, therefore it is better to change the form of + purgative from pill to potion, powder to draught, or aromatic to + saline. Purgatives should never be given when there is an irritable + state of the bowels. +<br> +<br> + +<a name="p680"></a><b><i>680. Use of Alcohol</i></b><br> +<br> + Stimulants and narcotics never act so quickly upon persons accustomed + to use spirits freely as upon those who live abstemiously. +<br> +<br> + +<a name="p681"></a><b><i>681. Climate</i></b><br> +<br> + The action of medicines is modified by climate and seasons. In summer, + certain medicines act more powerfully than in winter, and the same + person cannot bear the dose in July that he could in December. +<br> +<br> + +<a name="p682"></a><b><i>682. General Health</i></b><br> +<br> + Persons whose general health is good bear stronger doses than the + debilitated and those who have suffered for a long time. +<br> +<br> + +<a name="p683"></a><b><i>683. Idiosyncrasy</i></b><br> +<br> + By this is meant a peculiar temperament or disposition not common to + people generally. For example, some persons cannot take calomel in the + smallest dose without being salivated, or rhubarb without having + convulsions; others cannot take squills, opium, senna, &c.; and this + peculiarity is called the patient's idiosyncrasy, therefore it is + wrong to <i>insist</i> upon their taking these medicines. +<br> +<br> + +<a name="p684"></a><b><i>684. Forms best suited for Administration</i></b><br> +<br> + Fluids act quicker than solids, and powders sooner than pills. +<br> +<br> + +<a name="p685"></a><b><i>685. Best Method of Preventing the Nauseous Taste of Medicines</i></b><br> +<br> + Castor oil may be taken in milk, coffee, or spirit, such as brandy; + but the best method of covering the nauseous flavour is to put a + tablespoonful of strained orange juice in a wineglass, pour the castor + oil into the centre of the juice, and then squeeze a few drops of + lemon juice upon the top of the oil. The wineglass should first be + dipped, rim downwards, into water, so that the interior may be wetted. + Cod liver oil may be taken, like castor oil, in orange juice. + Peppermint water neutralizes, to a great extent, the nauseous taste of + Epsom salts; a strong solution of extract of liquorice, that of aloes; + milk, that of cinchona bark; and cloves that of senna. +<br> +<p align="right"><i><span style="color: #A82C28">To-day, Lays Plans for Many Years to Come.</span></i></p><br> + +<a name="p686"></a><b><i>686. An Excellent Way to Prevent the Taste of Medicines </i></b><br> +<br> +An excellent way to prevent the taste of medicines + is to have the medicine in a glass, as usual, and a tumbler of water + by the side of it; take the medicine, and retain it in the mouth, + which should be kept closed, and if drinking the water be then + commenced, the taste of the medicine is washed away. Even the + bitterness of quinine and aloes may be prevented by this means. If the + nostrils are firmly compressed by the thumb and finger of the left + hand, while taking a nauseous draught, and so retained till the mouth + has been washed out with water, the disagreeable taste of the medicine + will be almost imperceptible. +<br> +<br> + +<a name="p687"></a><b><i>687. Giving Medicines to Persons</i></b><br> +<br> + Medicines should be given in such a manner that the effect of the + first dose shall not have ceased when the next dose is given, + therefore the intervals between the doses should be regulated + accordingly. +<br> +<br> + +<a name="p688"></a><b><i>688. Doses of Medicine for Different Ages</i></b><br> +<br> + It must be plain to every one that children do not require such + powerful medicine as adults or old people, and therefore it is + desirable to have some fixed method of determining or regulating the + administration of doses of medicine. Now let it be supposed that the + dose for a full-grown person is <b>one drachm</b>, then the following + proportions will be suitable for the various ages given; keeping in + view other circumstances, such as sex, temperament, habits, climate, + state of <i>general health</i>, and idiosyncrasy.<br> +<br> +<table summary="dosage" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <th>Age</th> + <th>Proportion</th> + <th>Proportionate Dose</th> +</tr> +<tr align="left" valign="top"> + <td>7 weeks</td> + <td>one-fifteenth</td> + <td>or grains 4</td> +</tr> +<tr align="left" valign="top"> + <td>7 months</td> + <td>one-twelfth</td> + <td>or grains 5</td> +</tr> +<tr align="left" valign="top"> + <td>under 2 years</td> + <td>one-eighth</td> + <td>or grains 7.5</td> +</tr> +<tr align="left" valign="top"> + <td>under 3 years</td> + <td>one-sixth</td> + <td>or grains 10</td> +</tr> +<tr align="left" valign="top"> + <td>under 4 years</td> + <td>one-fourth</td> + <td>or grains 15</td> +</tr> +<tr align="left" valign="top"> + <td>under 7 years</td> + <td>one-third</td> + <td>or scruple 1</td> +</tr> +<tr align="left" valign="top"> + <td>under 14 years</td> + <td>one-half</td> + <td>or drachm 1/2</td> +</tr> +<tr align="left" valign="top"> + <td>under 20 years</td> + <td>two-fifths</td> + <td>or scruples 2</td> +</tr> +<tr align="left" valign="top"> + <td>above 21 years</td> + <td>the full dose</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>above 65 years</td> + <td>the inverse gradation</td> + <td></td> +</tr> +</table> +<br> +<br> + +<a name="p689"></a><b><i>689. Drugs, with their Properties and Doses</i></b><br> +<br> + The various drugs have been arranged according to their properties, + and the doses of each have been given. Many, however, have been + necessarily omitted from each class, because they cannot be employed + except by a medical man. The <i>doses</i> are meant for adults. +<br> +<br> + +<a name="p690"></a><b><i>690. Classes of Drugs</i></b><br> +<br> +Medicines have been divided into four grand classes<br> + + <br> +<ol start=1 type="1"><li> + General stimulants; </li> + <li>Local stimulants; </li> +<li> Chemical remedies; </li> + <li>Mechanical remedies.</li></ol> +<br> +<br> + +<a name="p691"></a><b><i>691. General Stimulants</i></b><br> +<br> + General stimulants are subdivided into two classes, diffusible and + permanent stimulants: the first comprising narcotics and + antispasmodics, and the second tonics and astringents. +<br> +<br> + +<a name="p692"></a><b><i>692. Narcotics</i></b><br> +<br> + Narcotics are medicines which stupefy and diminish the activity of the + nervous system. Given in small doses, they generally act as + stimulants, but an increased dose produces a sedative effect. Under + this head are included alcohol, camphor, ether, the hop, and opium. +<br> +<br> + +<a name="p693"></a><b><i>693. Alcohol</i></b><br> +<br> + Alcohol, or rectified spirit, is a very powerful stimulant, and is + never used as a remedy without being diluted to the degree called + proof spirit; and even then it is seldom used internally. It is <i>used + externally</i> in restraining bleeding, when there is not any vessel of + importance wounded. It is also used as a lotion to burns, and is + applied by dipping a piece of lint into the spirit, and laying it over + the part. Freely diluted (one part to eighteen) with water, it forms a + useful eye-wash in the last stage of ophthalmia.<br> +<br> + <i>Used internally</i>, it acts as a very useful stimulant when diluted and + taken moderately, increasing the general excitement, and giving energy + to the muscular fibres; hence it becomes very useful in certain cases + of debility, especially in habits disposed to create acidity; and in + the low stage of typhus fevers.<br> +<br> + <i>Dose</i>.—It is impossible to fix anything like a dose for this remedy, + as much will depend upon the individual; but diluted with water and + sweetened with sugar, from half an ounce to two ounces may be given + three or four times a day. In cases of extreme debility, however, much + will depend upon the disease.<br> +<br> + <i>Caution</i>.—Remember that alcohol is an irritant <i>poison</i>, and that + daily indulgence in its use originates dyspepsia, or indigestion, and + many other serious complaints. Of all kinds of spirits the best as a + tonic and stomachic is <i>brandy</i>. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, Sinks into the Silent Tomb.</span></i></p><br> + +<a name="p694"></a><b><i>694. Camphor</i></b><br> +<br> + Camphor is not a very steady stimulant, as its effect is transitory; + but in large doses it acts as a narcotic, abating pain and inducing + sleep. In moderate doses it operates as a diaphoretic, diuretic, + antispasmodic, increasing the heat of the body, allaying irritation + and spasm.<br> +<br> + It is <i>used externally</i> as a liniment when dissolved in oil, alcohol, + or acetic acid, being employed to allay rheumatic pains; and it is + also useful as an embrocation in sprains, bruises, chilblains, and, + when combined with opium, it has been advantageously employed in + flatulent colic, and severe diarrhœa, being rubbed over the bowels.<br> +<br> + <i>When reduced to a fine powder</i>, by the addition of a little spirit of + wine and friction, it is very useful as a local stimulant to indolent + ulcers, especially when they discharge a foul kind of matter; a pinch + is taken between the finger and thumb, and sprinkled into the ulcer, + which is then dressed as usual.<br> +<br> + <i>When dissolved in oil of turpentine</i>, a few drops placed in a hollow + tooth and covered with jeweller's wool, or scraped lint, give almost + instant relief to toothache.<br> +<br> +<i>Used internally</i>, it is apt to excite + nausea, and even vomiting, especially when given in the solid form.<br> +<br> + <i>As a stimulant</i> it is of great service in all low fevers, malignant + measles, malignant sore throat, and confluent small-pox; and when + combined with opium and bark, it is extremely useful in checking the + progress of malignant ulcers, and gangrene.<br> +<br> + <i>As a narcotic</i> it is very useful, because it allays pain and + irritation, without increasing the pulse very much.<br> +<br> + <i>When powdered and sprinkled</i> upon the surface of a blister, it + prevents the cantharides acting in a peculiar and painful manner upon + the bladder.<br> +<br> + <i>Combined with senna</i>, it increases its purgative properties; and it + is also used to correct the nausea produced by squills, and the + irritating effects of drastic purgatives and mezereon.<br> +<br> + <i>Dose</i>, from four grains to half a scruple, repeated at short + intervals when used in small doses, and long intervals when employed + in large doses.<br> +<br> + <i>Doses of the various preparations</i>.—Camphor mixture, from half an + ounce to three ounces; compound tincture of camphor (<i>paregoric + elixir</i>), from fifteen minims to two drachms.<br> +<br> + <i>Caution</i>.—When given in an overdose it acts as a poison, producing + vomiting, giddiness, delirium, convulsions, and sometimes death. Opium + is the best antidote for camphor, whether in excess or taken as a + poison.<br> +<br> +<i>Mode of exhibition</i>.—It may be rubbed up with almond + emulsion, or mucilage, or the yolk of eggs, and by this means + suspended in water, or combined with chloroform as a mixture, in which + form it is a valuable stimulant in cholera and other diseases. (<i>See</i> + Mixtures, <a href="#p556">556</a>-<a href="#p564">564</a>). +<br> +<br> + +<a name="p695"></a><b><i>695. Ether</i></b><br> +<br> +Ether is a diffusible stimulant, narcotic and antispasmodic. +<br> +<br> + +<a name="p696"></a><b><i>696. Sulphuric Ether </i></b><br> +<br> + Sulphuric Ether is used <i>externally</i> both as a stimulant and a + refrigerant. In the former case its evaporation is prevented by + covering a rag moistened with it with oiled silk, in order to relieve + headache; and in the latter case it is allowed to evaporate, and thus + produce coldness: hence it is applied over scalded surfaces by means + of rags dipped in it.<br> +<br> + <i>As a local application</i>, it has been found to afford almost instant + relief in earache, when combined with almond oil, and dropped into the + ear.<br> +<br> + It is used <i>internally</i> as a stimulant and narcotic in low fevers and + cases of great exhaustion.<br> +<br> + <i>Dose</i>, from fifteen minims to half a drachm, repeated at short + intervals, as its effects soon pass off. Give in a little camphor + julep, or water. +<br> +<br> + +<a name="p697"></a><b><i>697. Nitric Ether </i></b><br> +<br> +Nitric Ether is a refrigerant, diuretic, and antispasmodic, well known + as "<i>sweet spirit of nitre</i>."<br> +<br> + <i>Used externally</i>, its evaporation relieves headache, and it is + sometimes applied to burns. It is used <i>internally</i> to relieve nausea, + flatulence, and thirst in fevers; also as a diuretic.<br> +<br> + <i>Dose</i>, from ten minims to one drachm. The smaller dose taken in a + little warm water or gruel is useful as a sudorific in cases of cold + and chill, to induce and promote the proper action of the skin which + has been checked. If a larger dose be taken, it acts as a diuretic and + not as a sudorific, and so fails to produce the desired effect. +<br> +<p align="right"><i><span style="color: #A82C28">To-day, His Food is Dressed in Dainty Forms.</span></i></p><br> + +<a name="p698"></a><b><i>698. Compound Spirit of Sulphuric Ether </i></b><br> +<br> + Compound Spirit of Sulphuric Ether is a very useful stimulant, + narcotic, and antispasmodic.<br> +<br> + <i>Used internally</i> in cases of great exhaustion, attended with + irritability.<br> +<br> + <i>Dose</i>, from half a drachm to two drachms, in camphor julep. When + combined with laudanum, it prevents the nauseating effects of the + opium, and acts more beneficially as a narcotic. +<br> +<br> + +<a name="p699"></a><b><i>699. The Hop</i></b><br> +<br> + The Hop is a narcotic, tonic, and diuretic; it reduces the frequency + of the pulse, and does not affect the head, like most anodynes.<br> +<br> + <i>Used externally</i>, it acts as an anodyne and discutient, and is useful + as a fomentation for painful tumours, rheumatic pains in the joints, + and severe contusions. A pillow stuffed with hops acts as a narcotic. + When the powder is mixed with lard, it acts as an anodyne dressing in + painful ulcers.<br> +<br> + <i>Dose</i>, of the <i>extract</i>, from five grains to one scruple; of the + <i>tincture</i>, from half a drachm to two drachms; of the <i>powder</i>, from + three! grains to one scruple; of the <i>infusion</i>, half an ounce to one + and a half ounce. + +<br> +<br> + +<a name="p700"></a><b><i>700. Opium</i></b><br> +<br> + Opium is a stimulant, narcotic, and anodyne.<br> +<br> + <i>Used externally</i> it acts almost as well as when taken into the + stomach, and without affecting the head or causing nausea. Applied to + irritable ulcers in the form of tincture, it promotes their cure, and + allays pain. Cloths dipped in a strong solution, and applied over + painful bruises, tumours, or inflamed joints, allay pain. A small + piece of solid opium stuffed into a hollow tooth relieves toothache. A + weak solution of opium forms a valuable collyrium in ophthalmia. Two + drops of the wine of opium dropped into the eye acts as an excellent + stimulant in bloodshot eye; or after long-continued inflammation, it + is useful in strengthening the eye. Applied as a liniment, in + combination with ammonia and oil, or with camphorated spirit, it + relieves muscular pain. When combined with oil of turpentine, it is + useful as a liniment in spasmodic colic.<br> +<br> + <i>Used internally</i>, it acts as a very powerful stimulant: then as a + sedative, and finally as an anodyne and narcotic, allaying pain in the + most extraordinary manner, by acting directly upon the nervous system. + In acute rheumatism it is a most excellent medicine when combined with + calomel and tartrate of antimony; but its exhibition requires the + judicious care of a medical man.<br> +<br> + <i>Doses of the various preparations.</i>—. <i>Confection of opium</i>, from + five grains to half a drachm; <i>extract of opium</i>, from one to five + grains (this is a valuable form, as it does not produce so much after + derangement of the nervous system as solid opium); <i>pills of soap and + opium</i>, from five to ten grains; <i>compound ipecacuanha powder</i> + ("Dover's Powder"), from ten to fifteen grains; <i>compound kino + powder</i>, from five to fifteen grains; <i>wine of opium</i>, from ten minims + to one drachm.<br> +<br> +<i>Caution</i>.—Opium is a powerful <i>poison</i> when taken in + too large a quantity (<i>See</i> <b>Poisons</b>, <i>pars</i>. <a href="#p1340">1340</a>-<a href="#p1367">1367</a>), and thus + should be used with extreme caution. It is on this account that we + have omitted some of its preparations. The best antidote for opium is + camphor. +<br> +<br> + +<a name="p701"></a><b><i>701. Antispasmodics</i></b><br> +<br> + Antispasmodics are medicines which possess the power of overcoming the + spasms of the muscles, or allaying any severe pain which is not + attended by inflammation. The class includes a great many, but the + most safe and serviceable are ammonia, assafœtida, galbanum, + valerian, bark, ether, camphor, opium, and chloroform; with the + minerals, oxide of zinc and calomel. +<br> +<br> + +<a name="p702"></a><b><i>702. Ammonia</i></b><br> +<br> + Ammonia, or Sal Volatile, is an antispasmodic antacid, stimulant and + diaphoretic.<br> +<br> + <i>Used externally</i>, combined with oil, it forms a cheap and useful + liniment, but it should be dissolved in <i>proof</i> spirit before the oil + is added. One part of this salt, and three parts of extract of + belladonna, mixed and spread upon leather, makes an excellent plaster + for relieving rheumatic pains. As a local stimulant it is well known, + as regards its effects in hysterics, faintness, and lassitude, when + applied to the nose, as common smelling salts.<br> +<br> + It is used <i>internally</i> as an adjunct to infusion of gentian in + dyspepsia or indigestion, and in moderate doses in gout.<br> +<br> + <i>Dose</i>, from five to fifteen grains.<br> +<br> +<i>Caution</i>.—Overdoses act as a + narcotic and irritant poison. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, is Himself a Feast for Worms.</span></i></p><br> + +<a name="p703"></a><b><i>703. Bicarbonate of Ammonia</i></b><br> +<br> +Bicarbonate of Ammonia is used internally the same as <i>sal volatile</i>.<br> +<br> + <i>Dose</i>, from six to twelve grains. It is frequently combined with Epsom + salts. +<br> +<br> + +<a name="p704"></a><b><i>704. Solution of Sesquicarbonate of Ammonia</i></b><br> +<br> + Solution of Sesquicarbonate of Ammonia, used the same as <i>sal + volatile</i>.<br> +<br> + <i>Dose</i>, from half a drachm to one drachm, combined with some milky + fluid, like almond emulsion. +<br> +<br> + +<a name="p705"></a><b><i>705. Asafœtida</i></b><br> +<br> + Asafœtida is an antispasmodic, expectorant, excitant, and + anthelmintic.<br> +<br> + <i>Used internally</i>, it is extremely useful in dyspepsia, flatulent + colic, hysteria, and nervous diseases; and where there are no + inflammatory symptoms, it is an excellent remedy in hooping cough and + asthma.<br> +<br> + <i>Used locally</i> as an enema, it is useful in flatulent colic, and + convulsions that come on through teething.<br> +<br> + <i>Doses of various preparations</i>.—<i>Solid gum</i>, from five to ten grains + as pills; <i>mixture</i>, from half an ounce to one ounce; <i>tincture</i>, from + fifteen minims to one drachm; <i>ammoniated tincture</i>, from twenty + minims to one drachm.<br> +<br> + <i>Caution</i>. —Never give this drug when inflammation exists. + +<br> +<br> + +<a name="p706"></a><b><i>706. Galbanum</i></b><br> +<br> + Galbanum is stimulant, antispasmodic, expectorant, and deobstruent.<br> +<br> + <i>Used externally</i>, it assists in dispelling tumours when spread upon + indolent leather as a plaster, and is useful in weakness of the legs + from rickets, being applied as a plaster to the loins.<br> +<br> + <i>Employed internally</i>, it is useful in chronic or old-standing + rheumatism and hysteria.<br> +<br> + <i>Doses of preparations</i>.—Of the <i>gum</i>, from ten to fifteen grains as + pills; <i>tincture</i>, from fifteen minims to one drachm. It may be made + into an emulsion with mucilage and water. +<br> +<br> + +<a name="p707"></a><b><i>707. Valerian</i></b><br> +<br> + Valerian is a powerful antispasmodic, tonic, and excitant, acting + chiefly on the nervous centres.<br> +<br> + <i>Used internally</i>, it is employed in hysteria, nervous languors, and + spasmodic complaints generally. It is useful in low fevers.<br> +<br> + <i>Doses of various preparations</i>. —<i>Powder</i>, from ten grains to half a + drachm, three or four times a day; <i>tincture</i>, from two to four + drachms;<i> ammoniated tincture</i>, from one to two drachms; <i>infusion</i>, + from two to three ounces, or more. +<br> +<br> + +<a name="p708"></a><b><i>708. Peruvian Bark</i></b><br> +<br> + Bark, or, as it is commonly called, Peruvian bark, is an + antispasmodic, tonic, astringent, and stomachic.<br> +<br> + <i>Used externally</i>, it is an excellent detergent for foul ulcers, and + those that heal slowly.<br> +<br> + <i>Used internally</i>, it is particularly valuable in intermittent fever + or ague, malignant measles, dysentery, diarrhœa, intermittent + rheumatism, St. Vitus's dance, indigestion, nervous affections, + malignant sore throat, and erysipelas; its use being indicated in all + cases of debility.<br> +<br> + <i>Doses of its preparations</i>.—<i>Powder</i>, from five grains to two + drachms, mixed in wine, water, milk, syrup, or solution of liquorice; + <i>infusion</i>, from one to three ounces; <i>decoction</i>, from one to three + ounces; <i>tincture</i> and <i>compound tincture</i>, each from one to three + drachms.<br> +<br> + <i>Caution</i>.—If it causes oppression at the stomach, combine it with an + aromatic; if it causes vomiting, give it in wine or soda water; if it + purges, give opium; and if it constipates give rhubarb. +<br> +<br> + +<a name="p709"></a><b><i>709. Sulphuric Ether</i></b><br> +<br> + Sulphuric Ether is given internally as an antispasmodic in difficult + breathing and spasmodic asthma; also in hysteria, cramp of the + stomach, hiccough, locked jaw, and cholera. It is useful in checking + sea-sickness.<br> +<br> + <i>Dose</i>, from twenty minims to one drachm.<br> +<br> + <i>Caution</i>.—An overdose produces apoplectic symptoms. +<br> +<p align="right"><i><span style="color: #A82C28">To-day He's Clad in Gaudy, Rich Array</span></i></p><br> + +<a name="p710"></a><b><i>710. Camphor (2)</i></b><br> +<br> + Camphor is given internally as an antispasmodic in hysteria, cramp in + the stomach, flatulent colic, and St. Vitus's dance.<br> +<br> + <i>Dose</i>, from two to twenty grains. +<br> +<br> + +<a name="p711"></a><b><i>711. Opium (2)</i></b><br> +<br> + Opium is employed internally in spasmodic affections, such as cholera, + spasmodic asthma, whooping cough, flatulent colic, and St. Vitus's + dance.<br> +<br> + <i>Dose</i>, from one-sixth of a grain to two grains of the solid opium, + according to the disease. +<br> +<br> + +<a name="p712"></a><b><i>712. Oxide of Zinc </i></b><br> +<br> + Oxide of Zinc is an antispasmodic, astringent, and tonic.<br> +<br> + <i>Used externally</i>, as an ointment, it forms an excellent astringent in + affections of the eyelids, arising from relaxation; or as a powder, it + is an excellent detergent for unhealthy ulcers.<br> +<br> + <i>Used internally</i>, it has proved efficacious in St. Vitus's dance, and + some other spasmodic affections.<br> +<br> + <i>Dose</i>, from one to six grains twice a day. +<br> +<br> + +<a name="p713"></a><b><i>713. Calomel</i></b><br> +<br> + Calomel is an antispasmodic, alterative deobstruent, purgative, and + errhine.<br> +<br> + <i>Used internally</i>, combined with opium, it acts as an antispasmodic in + locked jaw, cholera, and many other spasmodic affections. As an + alterative and deobstruent, it has been found useful in leprosy and + itch, when combined with antimonials and guaiacum, and in enlargement + of the liver and glandular affections. It acts beneficially in + dropsies, by producing watery motions. In typhus it is of great + benefit when combined with antimonials; and it may be given as a + purgative in almost any disease, provided there is not any + inflammation of the bowels, irritability of the system, or great + debility.<br> +<br> + <i>Dose</i>, as a deobstruent and alterative, from one to five grains, + daily; as a cathartic, from five to fifteen grains; to produce + ptyalism, or salivation, from one to two grains, in a pill, with a + quarter of a grain of opium, night and morning.<br> +<br> + <i>Caution</i>.—When taking calomel, exposure to cold or dampness should + be guarded against, as such an imprudence would bring out an eruption + of the skin, attended with fever. When this does occur, leave off the + calomel, and give bark, wine, and purgatives; take a warm bath twice a + day, and powder the surface of the body with powdered starch. +<br> +<br> + +<a name="p714"></a><b><i>714. Tonics</i></b><br> +<br> + Tonics are given to improve the tone of the system, and restore the + natural energies and general strength of the body. They consist of + bark, quassia, gentian, camomile, wormwood, and angostura bark. +<br> +<br> + +<a name="p715"></a><b><i>715. Quassia</i></b><br> +<br> + Quassia is a simple tonic, and can be used with safety by any one, as + it does not increase the animal heat, or quicken the circulation.<br> +<br> + <i>Used internally</i>, in the form of infusion, it has been found of great + benefit in indigestion and nervous irritability, and is useful after + bilious fevers and diarrhœa.<br> +<br> + <i>Dose</i>, of the <i>infusion</i>, from one and a half to two ounces, three + times a day. + +<br> +<br> + +<a name="p716"></a><b><i>716. Gentian</i></b><br> +<br> + Gentian is an excellent tonic and stomachic; but when given in large + doses, it acts as an aperient.<br> +<br> + It is <i>used internally</i> in all cases of general debility, and when + combined with bark is used in intermittent fevers. It has also been + employed in indigestion, and it is sometimes used, combined with sal + volatile, in that disease; but, at other times alone, in the form of + infusion. After diarrhœa, it proves a useful tonic. Its infusion is + sometimes applied <i>externally</i> to foul ulcers.<br> +<br> + <i>Dose</i>, of the <i>infusion</i>, one and a half to two ounces; of the + <i>tincture</i>, one to four drachms; of the <i>extract</i>, from ten to thirty + grains. +<br> +<br> + +<a name="p717"></a><b><i>717. Camomile</i></b><br> +<br> + The flowers of the camomile are tonic, slightly anodyne, + antispasmodic, and emetic.<br> +<br> + They are <i>used externally</i> as fomentations, in colic, faceache, and + tumours, and to unhealthy ulcers.<br> +<br> + They are <i>used internally</i> in the form of infusion, with carbonate of + soda, ginger, and other stomachic remedies, in dyspepsia, flatulent + colic, debility following dysentery and gout. Warm infusion of the + flowers acts as an emetic; and the powdered flowers are sometimes + combined with opium or kino, and given in intermittent fevers.<br> +<br> + <i>Dose</i>, of the <i>powdered</i> flowers, from ten grains to one drachm, + twice or thrice a day; of the <i>infusion</i>, from one to two ounces, as a + tonic, three times a day: and from six ounces to one pint as an + emetic; of the <i>extract</i>, from five to twenty grains. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, Shrouded for a Bed of Clay.</span></i></p><br> + +<a name="p718"></a><b><i>718. Wormwood</i></b><br> +<br> + Wormwood is a tonic and anthelmintic.<br> +<br> + It is <i>used externally</i> as a discutient and antiseptic.<br> +<br> + It is used <i>internally</i> in long-standing cases of dyspepsia, in the + form of infusion, with or without aromatics. It has also been used in + intermittents.<br> +<br> + <i>Dose</i>, of the <i>infusion</i>, from one to two ounces, three times a day; + of the <i>powder</i>, from one to two scruples. +<br> +<br> + +<a name="p719"></a><b><i>719. Angostura Bark</i></b><br> +<br> + Angostura Bark, or Cusparia, is a tonic and stimulant. It expels + flatulence, increases the appetite, and produces a grateful warmth in + the stomach.<br> +<br> + It is <i>used internally</i> in intermittent fevers, dyspepsia, hysteria, + and all cases of debility, where a stimulating tonic is desirable, + particularly after bilious diarrhœa.<br> +<br> + <i>Dose</i>, of the <i>powder</i>, from ten to fifteen grains, combined with + cinnamon powder, magnesia, or rhubarb; of the <i>extract</i>, from three to + ten grains; of the <i>infusion</i>, from one to two ounces.<br> +<br> + <i>Caution</i>. —This drug should never be given in inflammatory diseases + or hectic fever. +<br> +<br> + +<a name="p720"></a><b><i>720. Astringents</i></b><br> +<br> + Astringents are medicines given for the purpose of diminishing + excessive discharges, and to act indirectly as tonics. This class + includes catechu, kino, oak bark, log wood, rose leaves, chalk, and + white vitriol. +<br> +<br> + +<a name="p721"></a><b><i>721. Catechu</i></b><br> +<br> + Catechu is a most valuable astringent.<br> +<br> + It is <i>used externally</i>, when powdered, to promote the contraction of + flabby ulcers. As a local astringent it is useful in relaxed uvula, a + small piece being dissolved in the mouth; small, spotty ulcerations of + the mouth and throat, and bleeding gums, and for these two affections + it is used in the form of infusion to wash the parts.<br> +<br> + It is <i>given internally</i> in diarrhœa, dysentery, and hemorrhage from + the bowels.<br> +<br> + <i>Dose</i>, of the <i>infusion</i>, from one to three ounces; of the + <i>tincture</i>, from one to four drachms; of the <i>powder</i>, from ten to + thirty grains.<br> +<br> + <i>Caution</i>.—It must not be given with soda or any alkali; nor metallic + salts, albumen, or gelatine, as its property is destroyed by this + combination. +<br> +<br> + +<a name="p722"></a><b><i>722. Kino</i></b><br> +<br> + Kino is a powerful astringent.<br> +<br> + It is <i>used externally</i> to ulcers, to give tone to them when flabby, + and discharging foul and thin matter.<br> +<br> + It is <i>used internally</i> in the same diseases as catechu.<br> +<br> + <i>Dose</i>, of the powder, from ten to fifteen grains; of the <i>tincture</i>, + from one to two drachms; of the <i>compound powder</i>, from ten to twenty + grains; of the <i>infusion</i>, from a half to one and a half ounce.<br> +<br> + <i>Caution</i>.—Kino is used in combination with calomel, when salivation + is intended, to prevent, by its astringency, the action of the calomel + on the bowels, and thereby insure its affecting the constitution.— + (See <a href="#p721">Catechu</a>). +<br> +<br> + +<a name="p723"></a><b><i>723. Oak Bark</i></b><br> +<br> + Oak Bark is an astringent and tonic.<br> +<br> + It is <i>used externally</i> in the form of decoction, to restrain bleeding + from lacerated surfaces. As a local astringent, it is used in the + form of decoction, as a gargle in sore throat and relaxed uvula.<br> +<br> + It is <i>used internally</i> in the same diseases as catechu, and when + combined with aromatics and bitters, in intermittent fevers.<br> +<br> + <i>Dose</i> of the <i>powder</i>, from fifteen to thirty grains; of the + <i>decoction</i>, from two to eight drachms. +<br> +<br> + +<a name="p724"></a><b><i>724. Logwood</i></b><br> +<br> + Logwood is not a very satisfactory astringent.<br> +<br> + It is <i>used internally</i> in diarrhœa, the last stage of dysentery, and + a lax state of the intestines.<br> +<br> + <i>Dose</i>, of the <i>extract</i>, from ten grains to one drachm; of the + <i>decoction</i> from one to three ounces, three or four times a day. +<br> +<br> + +<a name="p725"></a><b><i>725. Rose Leaves</i></b><br> +<br> + Rose Leaves are stringent and tonic.<br> +<br> + They are <i>used internally</i> in spitting of blood, hemorrhage from the + stomach, intestines, &c., as a gargle for sore throat, and for the + night sweats of consumption. The infusion is frequently used as a + tonic with diluted sulphuric acid (oil of vitriol), after low fevers, + or in combination with Epsom salts and sulphuric acid in certain + states of the bowels.<br> +<br> + <i>Dose</i> of <i>infusion</i>, from two to four ounces. +<br> +<p align="right"><i><span style="color: #A82C28">To-day, Enjoys his Halls, Built to his Mind.</span></i></p><br> + +<a name="p726"></a><b><i>726. Chalk</i></b><br> +<br> + Chalk, when prepared by washing, becomes an astringent as well as + antacid.<br> +<br> + It is <i>used internally</i> in diarrhœa, in the form of mixture, and + <i>externally</i> as an application to burns, scalds, and excoriations.<br> +<br> + <i>Dose</i> of the <i>mixture</i>, from one to two ounces. +<br> +<br> + +<a name="p727"></a><b><i>727. White Vitriol</i></b><br> +<br> + White Vitriol, or Sulphate of Zinc, is an astringent, tonic, and + emetic.<br> +<br> + It is <i>used externally</i> as a collyrium for ophthalmia (See <a href="#p475">Domestic + Pharmacopœia,</a>), and as a detergent for scrofulous + ulcers, in the proportion of three grains of the salt to one ounce of + water.<br> +<br> + It is <i>used internally</i> in indigestion, and many other diseases; <i>but + it should not be given unless ordered by a medical man, as it is a + poison.</i> +<br> +<br> + +<a name="p728"></a><b><i>728. Local Stimulants</i></b><br> +<br> + Local stimulants comprise emetics, cathartics, diuretics, + diaphoretics, expectorants, sialogogues, errhines, and epispastics. +<br> +<br> + +<a name="p729"></a><b><i>729. Emetics</i></b><br> +<br> + Emetics are medicines given for the purpose of causing vomiting, as in + cases of poisoning. They consist of ipecacuanha, camomile, antimony, + copper, zinc, and several others. +<br> +<br> + +<a name="p730"></a><b><i>730. Ipecacuanha</i></b><br> +<br> + Ipecacuanha is an emetic, diaphoretic, and expectorant.<br> +<br> + It is <i>used internally</i> to excite vomiting, in doses of from ten to + twenty grains of the powder, or one to one and a half ounce of the + infusion, every half hour until vomiting takes place. To make it act + well and easily, the patient should drink half pints of warm water + after each dose of the infusion. As a diaphoretic, it should be given + in doses of three grains, mixed with some soft substance, such as + crumbs of bread, and repeated every four hours.<br> +<br> + <i>Dose</i> of the <i>wine,</i> from twenty minims to one drachm as a + diaphoretic, and from one drachm to one and a half ounces as an + emetic.<br> +<br> + <i>Caution.</i>—Do not give more than the doses named above, because, + although a safe emetic, yet it is an acrid narcotic poison. +<br> +<br> + +<a name="p731"></a><b><i>731. Mustard</i></b><br> +<br> + + Mustard is too well known to require describing. It is an emetic, + diuretic, stimulant, and rubefacient.<br> +<br> + It is <i>used externally</i> as a poultice. Mustard poultices are made of + the powder, bread crumbs, and water; or of one part of mustard to two + of flour; or, especially for children, of linseed meal, mixed with a + little of the powder, or having some of the powder slightly sprinkled + on the surface. Sometimes a little vinegar is added under the idea + that it increases the strength of the poultice, but this is not + necessary. In all cases where a stimulant is required, such as sore + throats, rheumatic pains in the joints, cholera, cramps in the + extremities, diarrhœa, and many other diseases. When applied it + should not he left on too long, as it is apt to cause ulceration of + the part. From ten to thirty minutes is quite long enough.<br> +<br> + When <i>used internally</i> as an emetic, a large teaspoonful mixed with a + tumbler of warm water generally operates quickly and safely, + frequently when other emetics have failed. In dropsy it is sometimes + given in the form of whey, which is made by boiling half an ounce of + the bruised seeds in a pint of milk, and straining off the curd.<br> +<br> + From three to four ounces of this is to be taken for a dose three + times a day. +<br> +<br> + +<a name="p732"></a><b><i>732. Cathartics</i></b><br> +<br> + Cathartics are divided into laxatives and purgatives. Manna, + tamarinds, castor oil, sulphur, and magnesia are <i>laxatives</i>; senna, + rhubarb, jalap, colocynth, buckthorn, aloes, cream of tartar, + scammony, calomel, Epsom salts, Glauber's salts, sulphate of potash, + and Venice turpentine are <i>purgatives</i>. + +<br> +<br> + +<a name="p733"></a><b><i>733. Manna</i></b><br> +<br> + Manna is a very gentle laxative, and therefore used for children and + delicate persons.<br> +<br> + <i>Dose for children</i>, from one to two drachms; and for <i>adults</i>, from + one to two ounces, combined with rhubarb and cinnamon water. + +<br> +<br> + +<a name="p734"></a><b><i>734. Tamarinds</i></b><br> +<br> + Tamarinds are generally laxative and refrigerant. As it is agreeable, + this medicine will generally be eaten by children when they will not + take other medicines.<br> +<br> + <i>Dose</i>, from half to one ounce. As a refrigerant beverage in fevers it + is extremely grateful. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, in a Coffin is Confined.</span></i></p><br> + +<a name="p735"></a><b><i>735. Castor Oil</i></b><br> +<br> + Castor Oil is a most valuable medicine, as it generally operates + quickly and mildly.<br> +<br> + It is <i>used externally,</i> combined with citron ointment, as a topical + application in common leprosy.<br> +<br> + It is <i>used internally</i> as an ordinary purgative for infants, as a + laxative for adults, and in diarrhœa and dysentery. In colic it is + very useful and safe; and also after delivery.<br> +<br> + <i>Dose</i> for <i>infants,</i> from forty drops to two drachms; for <i>adults,</i> + from half an ounce to one and a half ounces. +<br> +<br> + +<a name="p736"></a><b><i>736. Sulphur</i></b><br> +<br> + Sublimed sulphur is laxative and diaphoretic.<br> +<br> + It is <i>used externally</i> in skin diseases, especially itch, both in the + form of ointment and as a vapour bath.<br> +<br> + It is <i>used internally</i> in hemorrhoids, combined with magnesia, as a + laxative for children, and as a diaphoretic in rheumatism.<br> +<br> + <i>Dose,</i> from one scruple to two drachms, mixed in milk or with + treacle. When combined with an equal proportion of cream of tartar, it + acts as a purgative. +<br> +<br> + +<a name="p737"></a><b><i>737. Magnesia</i></b><br> +<br> + <i>Calcined magnesia</i> possesses the same properties as the carbonate.<br> +<br> + <i>Dose,</i> from ten to thirty grains, in milk or water.<br> +<br> + <i>Carbonate of magnesia</i> is an antacid and laxative, and is very useful + for children when teething, and for heartburn in adults.<br> +<br> + <i>Dose,</i> from a half to two drachms, in water or milk.<br> +<br> + <i>Fluid Magnesia</i> is a useful preparation by whose use is avoided the + grittiness that is inseparable from magnesia when taken in the form of + powder. +<br> +<br> + +<a name="p738"></a><b><i>738. Senna</i></b><br> +<br> + Senna is a purgative, but is apt to gripe when given alone; therefore + it is combined with some aromatic, such as cloves or ginger, and the + infusion should be made with <i>cold</i> instead of hot water. It usually + acts in about four hours, but its action should be assisted by + drinking warm fluids.<br> +<br> + <i>Dose,</i> of the <i>confection,</i> commonly called <i>"lenitive electuary,"</i> + from one to three or four drachma at bedtime; of the <i>infusion,</i> from + one to two ounces; of the <i>tincture,</i> from one to two drachms; of the + <i>syrup</i> (used for children), from one drachm to one ounce.<br> +<br> + <i>Caution.</i>—Do not give senna, in any form except confection, in + hæmorrhoids, and never in irritability of the intestines. + +<br> +<br> + +<a name="p739"></a><b><i>739. Rhubarb</i></b><br> +<br> + Rhubarb is a purgative, astringent and stomachic.<br> +<br> + It is <i>used externally</i> in the form of powder to ulcers, to promote a + healthy action.<br> +<br> + It is given <i>internally</i> in diarrhœa, dyspepsia, and a debilitated + state of the bowels. Combined with a mild preparation of calomel, it + forms an excellent purgative for children.<br> +<br> + <i>Dose,</i> of the <i>infusion,</i> from one to two ounces; of the <i>powder</i>, + from one scruple to half a drachm as a purgative, and from six to ten + grains as a stomachic; of the <i>tincture</i> and <i>compound tincture,</i> from + one to four drachms; of the <i>compound pill,</i> from ten to twenty grains. +<br> +<br> + +<a name="p740"></a><b><i>740. Jalap</i></b><br> +<br> + Jalap is a powerful cathartic and hydrogogue, and is therefore apt to + gripe.<br> +<br> + <i>Dose,</i> of the <i>powder,</i> from ten to thirty grains, combined with a + drop or two of aromatic oil; of the <i>compound powder,</i> from fifteen to + forty grains; of the <i>tincture,</i> from one to three drachms; of the + <i>extract,</i> from ten to twenty grains. The watery extract is better + than the alcoholic. +<br> +<br> + +<a name="p741"></a><b><i>741. Colocynth</i></b><br> +<br> + Colocynth is a powerful drastic cathartic, and should never be given + alone, unless ordered by a medical man, as its action is too violent + for some constitutions.<br> +<br> + <i>Dose,</i> of the <i>extract,</i> from five to fifteen grains; of the + <i>compound extract,</i> from five to fifteen grains; of the <i>compound + colocynth pill,</i> the best of all its preparations, from ten to twenty + grains. +<br> +<br> + +<a name="p742"></a><b><i>742. Buckthorn</i></b><br> +<br> + Buckthorn is a brisk purgative for children in the form of syrup.<br> +<br> + <i>Dose</i> of the <i>syrup</i>, from one to six drachms. +<br> +<br> + +<a name="p743"></a><b><i>743. Aloes</i></b><br> +<br> + Aloes is a purgative and cathartic in large, and tonic in smaller + doses.<br> +<br> + <i>Dose,</i> of <i>powder,</i> from two to ten grains, combined with soap, + bitter extracts, or other purgative medicines, and given in the form + of pills; of the <i>compound pill,</i> from five to twenty grains; of the + <i>pill of aloes</i> and <i>myrrh</i> from five to twenty grains; of the + <i>tincture</i>, from four drachms to one ounce; of the <i>compound + tincture</i>, from one to four drachms; of the <i>extract</i>, from six to ten + grains; of the <i>compound decoction</i>, from four drachms to two ounces. +<br> +<p align="right"><i><span style="color: #A82C28">To-day, He Floats on Honour's Lofty Wave.</span></i></p><br> + +<a name="p744"></a><b><i>744. Cream of Tartar</i></b><br> +<br> + Cream of Tartar is a purgative and refrigerant. + + It is <i>used internally</i> in dropsy, especially of the belly, in doses + of from one scruple to one drachm. As a refrigerant drink it is + dissolved in hot water, and sweetened with sugar, and is used in + febrile diseases, care being taken not to allow it to rest too much + upon the bowels.<br> +<br> + <i>Dose</i>, as a <i>purgative</i>, from two to four drachms, as a <i>hydrogogue</i>, + from four to six drachms, mixed with honey or treacle.<br> +<br> + <i>Caution.</i>—Its use should be followed by tonics, especially gentian + and angostura. +<br> +<br> + +<a name="p745"></a><b><i>745. Scammony</i></b><br> +<br> + Scammony is a drastic purgative, generally acting quickly and + powerfully; sometimes producing nausea, and even vomiting, and being + very apt to gripe.<br> +<br> + It is <i>used internally</i>, to produce watery evacuations in dropsy, to + remove intestinal worms, and correct the slimy motions of children.<br> +<br> + <i>Dose</i>, of the <i>powder</i>, from five to sixteen grains, given in + liquorice water, treacle, or honey; of the <i>confection</i>, from twenty + to thirty grains.<br> +<br> + <i>Caution.</i>—Do not give it in an irritable or inflamed state of the + bowels. +<br> +<br> + +<a name="p746"></a><b><i>746. Epsom Salts</i></b><br> +<br> + Epsom Salts is a purgative and diuretic. This medicine generally + operates quickly, and therefore is extremely useful in acute diseases. + It is found to be beneficial in dyspepsia when combined with infusion + of gentian and a little ginger. It forms an excellent enema with olive + oil.<br> +<br> + <i>Dose</i>, from a half to two ounces, dissolved in warm tea or water. + Infusion of roses partially covers its taste and assists its action.<br> +<br> + <i>Note</i>, that with regard to Epsom salts, the <i>larger in reason</i> is the + amount of water in which they are taken, the <i>smaller</i> the dose of + salts required: thus, half an ounce properly dissolved may be made a + strong dose. The action and efficacy of Epsom salts may be greatly + increased by adding one grain of tartar emetic to a dose of salts. +<br> +<br> + +<a name="p747"></a><b><i>747. Glauber's Salt </i></b><br> +<br> + Glauber's Salt is a very good purgative.<br> +<br> + <i>Dose</i>, from a half to two ounces, dissolved in warm water +<br> +<br> + +<a name="p748"></a><b><i>748. Sulphate of Potash </i></b><br> +<br> + Sulphate of Potash is a cathartic and deobstruent. It is <i>used + internally</i>, combined with aloes or rhubarb, in obstructions of the + bowels, and is an excellent saline purgative in dyspepsia and + jaundice.<br> +<br> + <i>Dose</i>, from ten grains to one drachm. +<br> +<br> + +<a name="p749"></a><b><i>749. Venice Turpentine</i></b><br> +<br> + Venice Turpentine is cathartic, diuretic, stimulant, and anthelmintic.<br> +<br> + It is <i>used externally</i> as a rubefacient, and is given <i>internally</i> in + flatulent colic, in tapeworm, rheumatism, and other diseases.<br> +<br> + <i>Dose</i>, as a <i>diuretic</i>, from ten grains to one drachm; as a + <i>cathartic</i>, from ten to twelve drachms; as an <i>anthelmintic</i>, from + one to two ounces every eight hours, till the worm be ejected. +<br> +<br> + +<a name="p750"></a><b><i>750. Diuretics</i></b><br> +<br> + Diuretics are medicines which promote an increased secretion of urine. + They consist of nitre, acetate of potassa, squills, juniper, oil of + turpentine, and others, vegetable and mineral. +<br> +<br> + +<a name="p751"></a><b><i>751. Nitre</i></b><br> +<br> + Nitre is a diuretic and refrigerant.<br> +<br> + It is <i>used externally</i> as a detergent when dissolved in water, and as + a lotion to inflamed and painful rheumatic joints.<br> +<br> + It is given <i>internally</i> in doses of from ten grains to half a drachm, + or even one drachm; in spitting blood it is given in one drachm doses + with great benefit. It is beneficial in sore throat, a few grains + being allowed to dissolve in the mouth. +<br> +<br> + +<a name="p752"></a><b><i>752. Acetate of Potassa</i></b><br> +<br> + Acetate of Potassa is diuretic and cathartic.<br> +<br> + It is given <i>internally</i> as a diuretic, in combination with infusion + of quassia; in dropsy, in doses of from one scruple to one drachm, + every three or four hours.<br> +<br> + <i>Dose</i>, as a <i>cathartic</i>, from two to three drachms. +<br> +<br> + +<a name="p753"></a><b><i>753. Squills</i></b><br> +<br> + Squills is diuretic and expectorant when given in small doses; and + emetic and purgative when given in large doses.<br> +<br> + It is <i>used internally</i> in dropsy, in combination with calomel and + opium; in asthma, with ammoniacum; in catarrh, in the form of oxymel.<br> +<br> + <i>Dose</i>, of the <i>dried bulb powdered</i>, from one to two grains every six + hours; of the <i>compound pill</i>, from ten to fifteen grains; of the + <i>tincture</i>, from ten minims to half a drachm; of the <i>oxymel</i>, from a + half to two drachms; of the <i>vinegar</i>, from twenty minims to two + drachms. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, Leaves his Title for a Grave.</span></i></p><br> + +<a name="p754"></a><b><i>754. Juniper</i></b><br> +<br> + Juniper is diuretic and stomachic.<br> +<br> + It is given <i>internally</i> in dropsy.<br> +<br> + <i>Dose</i>, of the <i>infusion</i>, from two to three ounces every four hours, + of the <i>oil</i>, from one to five minims. +<br> +<br> + +<a name="p755"></a><b><i>755. Oil of Turpentine</i></b><br> +<br> + Oil of Turpentine is a diuretic, anthelmintic, and rubefacient.<br> +<br> + It is <i>used externally</i> in flatulent colic, sprinkled over flannels + dipped in hot water and wrung out dry.<br> +<br> + It is <i>used internally</i> in the same diseases as <a href="#p749">Venice turpentine</a>.<br> +<br> + <i>Dose</i>, from five minims to two drachms. + +<br> +<br> + +<a name="p756"></a><b><i>756. Diaphoretics</i></b><br> +<br> + Diaphoretics are medicines given to increase the secretion from the + skin by sweating. They comprise acetate of ammonia, calomel, antimony, + opium, camphor, sarsaparilla. +<br> +<br> + +<a name="p757"></a><b><i>757. Solution of Acetate of Ammonia</i></b><br> +<br> + Solution of Acetate of Ammonia is a most useful diaphoretic.<br> +<br> + It is <i>used externally</i> as a discutient, as a lotion to inflamed + milk-breasts, as an eye-wash, and a lotion in scald head.<br> +<br> + It is given <i>internally</i> to promote perspiration in febrile diseases, + which it does most effectually, especially when combined with camphor + mixture. This is the article so frequently met with in prescriptions, + and called spirits of mindercrus.<br> +<br> + <i>Dose</i>, from a half to one and a half ounces every three or four hours. +<br> +<br> + +<a name="p758"></a><b><i>758. Antimony.—Tartar emetic</i></b><br> +<br> + <i>Tartar emetic</i> is diaphoretic, emetic, expectorant, alterative, and + rubefacient.<br> +<br> + It is <i>used externally</i> as an irritant in white swellings and + deep-seated inflammations, in the form of an ointment.<br> +<br> + It is given <i>internally</i> in pleurisy, bilious fevers, and many other + diseases, but its exhibition requires the skill of a medical man, to + watch its effects.<br> +<br> + <i>Dose</i>, from one-sixth of a grain to four grains.<br> +<br> + <i>Caution</i>. —It is a <i>poison</i>, and therefore requires great care in + its administration. +<br> +<br> + +<a name="p759"></a><b><i>759. Antimonial Powder</i></b><br> +<br> + Antimonial Powder is a diaphoretic, emetic, and alterative.<br> +<br> + It is given <i>internally</i>, in febrile diseases, to produce + determination to the skin, and is useful in rheumatism, when combined + with opium or calomel.<br> +<br> + <i>Dose</i>, from three to ten grains every four hours, taking plenty of + warm fluids between each dose. +<br> +<br> + +<a name="p760"></a><b><i>760. Sarsiparilla</i></b><br> +<br> + Sarsiparilla is diaphoretic, alterative, diuretic, and tonic.<br> +<br> + It is given <i>internally</i> in cutaneous diseases, old-standing + rheumatism, scrofula, and debility.<br> +<br> + <i>Dose</i>, of the <i>decoction</i>, from four to eight ounces; of the + <i>compound decoction</i>, from four to eight ounces; of the <i>extract</i>, + from five grains to one drachm. +<br> +<br> + +<a name="p761"></a><b><i>761. Expectorants</i></b><br> +<br> + Expectorants are medicines given to promote the secretion from the + windpipe, &c. They consist of antimony, ipecacuanha, squills, + ammoniacum, and tolu. +<br> +<br> + +<a name="p762"></a><b><i>762. Ammoniacum</i></b><br> +<br> + Ammoniacum is an expectorant, antispasmodic, diuretic, and + deobstruent.<br> +<br> + It is <i>used externally</i> as a discutient, and is given <i>internally</i>, + with great benefit in asthma, hysteria, and chronic catarrh.<br> +<br> + <i>Dose</i>, from ten to twenty grains. +<br> +<br> + +<a name="p763"></a><b><i>763. Tolu</i></b><br> +<br> + Tolu is an excellent expectorant, when there are no inflammatory + symptoms.<br> +<br> + It is given <i>internally</i> in asthma and chronic catarrh.<br> +<br> + <i>Dose</i>, of the <i>balsam</i>, from five to thirty grains, combined with + mucilage and suspended in water; of the <i>tincture</i>, from a half to one + drachm; of the <i>syrup</i>, from a half to four drachms. +<br> +<br> + +<a name="p764"></a><b><i>764. Sialogogues</i></b><br> +<br> + These are given to increase the flow of saliva or spittle. They + consist of ginger and calomel, pellitory of Spain, tobacco, the acids, + and some others. +<br> +<br> + +<a name="p765"></a><b><i>765. Ginger</i></b><br> +<br> + Ginger ia a sialogogue, carminative, and stimulant.<br> +<br> + It is <i>used internally</i> in flatulent colic, dyspepsia, and to prevent + the griping of medicines. When chewed, it acts as a sialogogue, and is + therefore useful in relaxed uvula.<br> +<br> + <i>Dose</i>, from ten to twenty grains of the <i>powder</i>; of the <i>tincture</i>, + from ten minims to one drachm. +<br> +<p align="right"><i><span style="color: #A82C28">To-day, his Beauteous Visage we Extol.</span></i></p><br> + +<a name="p766"></a><b><i>766. Epispastics and Rubefacients</i></b><br> +<br> + These are remedies which are applied to blister and cause redness of + the surface. They consist of cantharides, ammonia, Burgundy pitch, and + mustard. +<br> +<br> + +<a name="p767"></a><b><i>767. Cantharides, or Spanish flies</i></b><br> +<br> + Cantharides, or Spanish flies, when used internally, are diuretic and + stimulant; and epispastic and rubefacient when applied externally.<br> +<br> + <i>Mode of application.</i>—A portion of the blistering plaster is spread + with the thumb upon brown paper, linen, or leather, to the size + required; its surface then <i>slightly</i> moistened with olive oil and + sprinkled with camphor, and the plaster applied by a <i>light</i> bandage: + or it is spread on adhesive plaster, and attached to the skin by the + adhesive margin of the plaster.<br> +<br> + <i>Caution.</i>—If a blister is to be applied to the head, shave it at + least ten hours before it is put on; it is better to place a thin + piece of gauze, wetted with vinegar, between the skin and the blister. + If a distressing feeling be experienced about the bladder, give warm + and copious draughts of linseed tea, milk, or decoction of quince + seeds, and apply warm fomentations of milk and water to the blistered + surface. The <i>period required</i> for a <i>blister</i> to remain on varies + from eight to ten hours for adults, and from twenty minutes to two + hours for children: as soon as it is removed, if the blister is not + raised, apply a "spongio-piline" poultice, and it will then rise + properly. When it is required to act as a rubefacient, the blister + should remain on from one to three hours for adults, and from fifteen + to forty minutes for children.<br> +<br> + <i>To dress a blister.</i>—Cut the bag of cuticle containing the scrum at + the lowest part, by snipping it with the scissors, so as to form an + opening like this—<b>V</b>; and then apply a piece of calico, spread with + spermaceti or some other dressing. Such is the ordinary method; but a + much better and more expeditious plan, and one that prevents all pain + and inconvenience in the healing, is, after cutting the blister as + directed above, to immediately cover it with a warm bread and water + poultice for about an hour and a half, and on the removal of the + poultice to dust the raw surface with violet powder; apply a + handkerchief to retain the powder, and lastly dust the part every two + hours. It will be healed in twelve hours.<br> +<br> + <i>Caution.</i>—Never attempt to take cantharides internally, except under + the advice of a medical man, as it is a poison, and requires extreme + caution in its use. +<br> +<br> + +<a name="p768"></a><b><i>768. Burgundy Pitch </i></b><br> +<br> + Burgundy Pitch is warmed and spread upon linen or leather, and applied + over the chest in cases of catarrh, difficult breathing, and hooping + cough; over the loins in debility or lumbago; and over any part that + it is desirable to excite a mild degree of inflammation in. +<br> +<br> + +<a name="p769"></a><b><i>769. Chemical Remedies</i></b><br> +<br> +These comprise refrigerants, antacids, antalkalies, and escharotics. +<br> +<br> + +<a name="p770"></a><b><i>770. Refrigerants</i></b><br> +<br> + These are medicines given for the purpose of suppressing an unnatural + heat of the body. They are Seville oranges, lemons, tamarinds, nitre, + and cream of tartar. +<br> +<br> + +<a name="p771"></a><b><i>771. Seville Oranges </i></b><br> +<br> + Seville Oranges and sweet oranges are formed into a refrigerant + beverage, which is extremely grateful in febrile diseases.<br> +<br> + The <i>rind</i> is an agreeable mild tonic, carminative, and stomachic.<br> +<br> + <i>Dose</i>, of the <i>tincture</i>, from one to four drachms; of the + <i>infusion</i>, from one to two ounces. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, Loathsome in the Sight of All.</span></i></p><br> + +<a name="p772"></a><b><i>772. Lemons</i></b><br> +<br> + Lemons are used to form a refrigerant beverage, which is given to + quench thirst in febrile and inflammatory diseases,<br> +<br> + Lemon <i>juice</i> given with carbonate of potash (half an ounce of the + juice to twenty grains of the salt), and taken while effervescing, + allays vomiting; a tablespoonful, taken occasionally, allays + hysterical palpitations of the heart, it is useful in scurvy caused by + eating too much salt food, but requires to be taken with sugar.<br> +<br> + The <i>rind</i> forms a nice mild tonic and stomachic in certain forms of + dyspepsia.<br> +<br> + <i>Dose</i> of the <i>infusion</i> (made the same as orange peel), from one to + two ounces. +<br> +<br> + +<a name="p773"></a><b><i>773. Antacids</i></b><br> +<br> + These are given to correct acidity in the system. They are soda, + ammonia, chalk, and magnesia. +<br> +<br> + +<a name="p774"></a><b><i>774. Soda, Carbonate of, and Sesquicarbonate of Soda</i></b><br> +<br> + Soda, Carbonate of, and Sesquicarbonate of Soda, are antacids and + deobstruents.<br> +<br> + They are <i>used internally</i> in acidity of the stomach and dyspepsia.<br> +<br> + <i>Dose</i> of both preparations, from 10 grains to half a drachm. +<br> +<br> + +<a name="p775"></a><b><i>775. Antalkalies</i></b><br> +<br> + These are given to neutralize an alkaline state of the system. They + are citric acid, lemon juice, and tartaric acid. +<br> +<br> + +<a name="p776"></a><b><i>776. Citric Acid</i></b><br> +<br> + Citric Acid is used to check profuse sweating, and as a substitute for + lemon juice when it cannot be procured.<br> +<br> + <i>Dose</i>, from ten to thirty grains. +<br> +<br> + +<a name="p777"></a><b><i>777. Tartaric Acid</i></b><br> +<br> + Tartaric Acid, when largely diluted, forms an excellent refrigerant + beverage and antalkali. It enters into the composition of + extemporaneous soda and Seidlitz waters.<br> +<br> + <i>Dose</i>, from ten to thirty grains. +<br> +<br> + +<a name="p778"></a><b><i>778. Escharotics</i></b><br> +<br> + These are remedies used to destroy the vitality of a part. They + comprise lunar caustic, bluestone, and solution of chloride of zinc. +<br> +<br> + +<a name="p779"></a><b><i>779. Bluestone, or Sulphate of Copper</i></b><br> +<br> + Bluestone, or Sulphate of Copper, is used in a solution of from four + to fifteen grains to the ounce of water, and applied to foul and + indolent ulcers, by means of rag dipped in it. It is rubbed in + substance on fungous growths, warts, &c., to destroy them.<br> +<br> + <i>Caution</i>.—It is a poison. +<br> +<br> + +<a name="p780"></a><b><i>780. Lunar Caustic; or Nitrate of Silver</i></b><br> +<br> + Lunar Caustic; or Nitrate of Silver, is an excellent remedy in + erysipelas when applied in solution (one drachm of the salt to one + ounce of water), which should be brushed all over the inflamed part, + and for an inch beyond it. This blackens the skin, but it soon peels + off. To destroy warts, proud flesh, and unhealthy edges of ulcers, + &c., it is invaluable; and as an application to bed sores, pencilled + over with a solution of the same strength, and in the same manner as + for erysipelas.<br> +<br> + <i>Caution</i>.—It is a poison. +<br> +<br> + +<a name="p781"></a><b><i>781. Solution of Chloride of Zinc</i></b><br> +<br> + Solution of Chloride of Zinc, more commonly known as Sir William + Burnett's "Disinfecting Fluid," is a valuable escharotic in + destroying the parts of poisoned wounds, such as the bite of a mad + dog. It is also very useful in restoring the hair after the scalp has + been attacked with ringworm; but its use requires extreme caution, as + it is a powerful escharotic. In itch, diluted (one part to thirty-two) + with water, it appears to answer very well.<br> +<br> + <i>Caution</i>.—It is a most powerful poison. +<br> +<br> + +<a name="p782"></a><b><i>782. Mechanical Remedies</i></b><br> +<br> + These comprise anthelmintics, demulcents, diluents, and emollients. +<br> +<br> + +<a name="p783"></a><b><i>783. Anthelmintics</i></b><br> +<br> + These are medicines given for the purpose of expelling or destroying + worms. They are cowhage, scammony, male fern root, calomel, gamboge, + tin, and turpentine. +<br> +<br> + +<a name="p784"></a><b><i>784. Cowhage</i></b><br> +<br> + Cowhage is used to expel the round worm, which it does by wounding it + with the fine prickles.<br> +<br> + <i>Dose</i> of the confection, for a child three or four years old, a + teaspoonful early, for three mornings, followed by a dose of castor + oil. (<i>See par</i> <a href="#p491">491</a>.)<br> +<br> + The mechanical anthelmintics are strictly confined to those agents + which kill the worm in the body by piercing its cuticle with the sharp + darts or spiculae of the cowhage hairs, or the fine metallic points of + powdered tin (<i>pulvis stanni</i>). When these drops are employed, they + should be given in honey or treacle for ten or fifteen days, and an + aperient powder every fourth morning, to expel the killed worms. +<br> +<br> + +<a name="p785"></a><b><i>785. Male Fern Root</i></b><br> +<br> + Male Fern Root is a powerful anthelmintic, and an astringent. It is + used to kill tapeworm.<br> +<br> + <i>Dose</i>, three drachms of the powdered root mixed in a teacupful of + water, to be taken in the morning while in bed, and followed by a + brisk purgative two hours afterwards; or from a tablespoonful to a + wineglassful, according to age, to be taken early in the morning. + (<i>See par 569</i>). +<br> +<br> + +<a name="p786"></a><b><i>786. Gamboge</i></b><br> +<br> + Gamboge is a powerful drastic and anthelmintic.<br> +<br> + It is <i>used internally</i> in dropsy, and for the expulsion of tapeworm; + but its use requires caution, as it is an irritant poison.<br> +<br> + <i>Dose</i>, from two to six grains, in the form of pills, combined with + colocynth, soap, rhubarb, or bread-crumbs. +<br> +<br> + +<a name="p787"></a><b><i>787. Demulcents</i></b><br> +<br> + These are used to diminish irritation, and soften parts by protecting + them with a viscid matter. They are tragacanth, linseed, marsh-mallow, + mallow, liquorice, arrowroot, isinglass, suet, wax, and almonds. +<br> +<br> + +<a name="p788"></a><b><i>788. Tragacanth</i></b><br> +<br> + Tragacanth is used to allay tickling cough, and lubricate abraded + parts. It is usually given in the form of mucilage.<br> +<br> + <i>Dose</i>, from ten grains to one drachm, or more. +<br> +<br> + +<a name="p789"></a><b><i>789. Linseed</i></b><br> +<br> + Linseed is emollient and demulcent.<br> +<br> + It is <i>used externally</i>, in the form of powder or "meal," as a + poultice; and the oil, combined with lime water, is applied to burns + and scalds.<br> +<br> + It is used <i>internally</i> as an infusion in diarrhœa, dysentery, and + irritation of the intestines after certain poisons, and in catarrh. + The best form of linseed meal is that which is obtained from seed from + which the oil has not been extracted.<br> +<br> + <i>Dose</i>, of the <i>infusion</i>, as much as the patient pleases. +<br> +<br> + +<a name="p790"></a><b><i>790. Marsh-Mallow</i></b><br> +<br> + Marsh-Mallow is <i>used internally</i> in the same diseases as linseed.<br> +<br> + The leaves are <i>used externally</i> as a fomentation, and the boiled + roots are bruised and applied as an emollient poultice.<br> +<br> + <i>Dose</i>, the same as for linseed. +<br> +<br> + +<a name="p791"></a><b><i>791. Mallow</i></b><br> +<br> + Mallow is <i>used externally</i> as a fomentation and poultice in + inflammation, and the infusion is <i>used internally</i> in dysentery, + diseases of the kidneys, and the same diseases as marsh-mallow and + linseed. It is also used as an enema.<br> +<br> + <i>Dose</i>, same as for linseed and marsh-mallow. + +<br> +<br> + +<a name="p792"></a><b><i>792. Liquorice</i></b><br> +<br> +Liquorice is an agreeable demulcent, and is given in the form of + decoction in catarrh, and some forms of dyspepsia, and the extract is + used in catarrh.<br> +<br> + <i>Dose</i>, of the <i>extract</i>, from ten grains to one drachm; of the + <i>decoction</i>, from two to four ounces. +<br> +<br> + +<a name="p793"></a><b><i>793. Arrowroot etc.</i></b><br> +<br> + + Arrowroot, islinglass, almonds, suet, and wax, are too well known to + require descriptions. (<i>See par <a href="#p487">487</a></i>, for "Almond Confection" for + preparations.) +<br> +<br> + +<a name="p794"></a><b><i>794. Diluents</i></b><br> +<br> + These are chiefly watery compounds, such as weak tea, water, thin + broth, gruel, weak infusions of balm, hore-hound, pennyroyal, ground + ivy, mint, and sage. +<br> +<br> + +<a name="p795"></a><b><i>795. Emollients</i></b><br> +<br> + These consist of unctuous remedies, such as cerates and ointments, and + any materials that combine heat with moisture, —poultices of bread, + bran, linseed meal, carrots, and turnips. (<i>See par <a href="#p809">809</a></i>.) +<br> +<br> + +<a name="p796"></a><b><i>796. Domestic Surgery</i></b><br> +<br> + This will comprise such hints and advice as will enable any one to act + on an emergency, or in ordinary trivial accidents requiring simple + treatment: and also to distinguish between serious and simple + accidents, and the best means to adopt in all cases that are likely to + fall under a person's notice.<br> +<br> + These hints will be of the utmost value to heads of families, to + emigrants, and to persons who are frequently called upon to attend the + sick. We strongly recommend the Parent, Emigrant, and Nurse, <i>to read + over these directions occasionally</i>, —to regard it as a duty to do so + at least three or four times a year, so as to be prepared for + emergencies whenever they may arise. When accidents occur, people are + too excited to acquire immediately a knowledge of what they should do; + and many lives have been lost for want of this knowledge.<br> +<br> + Study, therefore, at moderate intervals, the <a href="#p796"><i>Domestic Surgery</i></a>, + <i>Treatment of Poisons</i>, <i>Rules for the Prevention of Accidents</i>, <i>How + to Escape from Fires</i>, <a href="#p475"><i>the Domestic Pharmacopœia</i></a>, <i>&c.</i>, which will + he found in various pages of <i>Enquire Within</i>.<br> +<br> + And let it be impressed upon your mind that <b><a href="#index">The Index</a></b> will enable you + to refer to <i>anything</i> you may require <b>In A Moment</b>. Don't trouble to + hunt through the pages; but when you wish to <b>Enquire Within</b>, remember + that the <b><a href="#index">Index</a></b> is the knocker, by which the door of knowledge may be + opened. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, Cries Too Late to be Forgiven.</span></i></p><br> + +<a name="p797"></a><b><i>797. Dressings</i></b><br> +<br> + These are substances usually applied to parts for the purpose of + soothing, promoting their reunion when divided, protecting them from + external injuries, absorbing discharges, protecting the surrounding + parts, insuring cleanliness, and as a means of applying various + medicines. +<br> +<br> + +<a name="p798"></a><b><i>798. Certain Instruments</i></b><br> +<br> + Certain Instruments are required for the application of dressings in + domestic surgery, viz.—scissors, a pair of tweezers or simple + forceps, a knife, needles and thread, a razor, a lancet, a piece of + lunar caustic in a quill, and a sponge. +<br> +<br> + +<a name="p799"></a><b><i>799. Materials for dressings</i></b><br> +<br> + These consist of lint, scraped linen, carded cotton, tow, ointment + spread on calico, adhesive plaster, compresses, pads, bandages, + poultices, old rags of linen or calico, and water. +<br> +<br> + +<a name="p800"></a><b><i>800. Rules</i></b><br> +<br> + The following rules should be attended to in applying dressings:<br> +<br> +<ol start=1 type="i"><li> + Always prepare the new dressing before removing the old one.</li></ol><br> + + +<ol start=2 type="i"><li> + + Always have hot and cold water at hand, and a vessel to place + the foul dressings in.</li></ol><br> + + +<ol start=3 type="i"><li> + + Have one or more persons at hand ready to assist, and, to + prevent confusion, tell each person what they are to do before you + commence; thus, one is to wash out and hand the sponges, another to + heat the adhesive plaster, or hand the bandages and dressings, and, + if requisite, a third to support the limb, &c.</li></ol><br> + + +<ol start=4 type="i"><li> + + Always stand on the outside of a limb to dress it.</li></ol><br> + + +<ol start=5 type="i"><li> + + Place the patient in as easy a position as possible, so as not to + fatigue him.</li></ol><br> + + +<ol start=6 type="i"><li> + + Arrange the bed <i>after</i> changing the dressings; but in some + cases you will have to do so before the patient is placed on it.</li></ol><br> + + +<ol start=7 type="i"><li> + + Never be in a hurry when applying dressings, do it quietly.</li></ol><br> + + +<ol start=8 type="i"><li> + + When a patient requires moving from one bed to another, the + best way is for one person to stand on each <i>side</i> of the patient, + and each to place an arm behind his back, while he passes his arms + over their necks, then let their other arms be passed under his + thighs, and by holding each other's hands, the patient can be raised + with ease, and removed to another bed. If the leg is injured, a + third person should steady it; and if the arm, the same precaution + should be adopted. Sometimes a stout sheet is passed under the + patient, and by several people holding the sides, thy patient is + lifted without any fatigue or much disturbance.</li></ol> +<br> +<br> + +<a name="p801"></a><b><i>801. Lint, how made</i></b><br> +<br> + Lint, how made. This may be quickly made by nailing a piece of old + linen on a board, and scraping its surface with a knife. It is used + either alone or spread with ointment. Scraped lint is the fine + filaments from ordinary lint, and is used to stimulate ulcers and + absorb discharges; it is what the French call <i>charpie</i>. +<br> +<br> + +<a name="p802"></a><b><i>802. Uses of Scraped Lint</i></b><br> +<br> + This is made into various shapes for particular purposes. When it is + screwed up into a conical or wedge-like shape, it is called a <i>tent</i>, + and is used to dilate fistulous openings, so as to allow the matter to + escape freely; and to plug wounds, so as to promote the formation of a + clot of blood, and thus arrest bleeding. When rolled into little + balls, called <i>boulettes</i>, it is used for absorbing matter in + cavities, or blood in wounds. Another useful form is made by rolling a + mass of scraped lint into a long roll, and then tying it in the middle + with a piece of thread; the middle is then doubled and pushed into a + deep-seated wound, so as to press upon the bleeding vessel, while the + ends remain loose and assist in forming a clot; or it is used in + deep-seated ulcers to absorb the matter and keep the edges apart. This + form is called the <i>bourdonnet</i>. Another form is called the <i>pelote</i>, + which is merely a ball of scraped lint tied up in a piece of linen + rag, commonly called a dabber. This is used in the treatment of + protrusion of the navel in children. +<br> +<br> + +<a name="p803"></a><b><i>803. Carded Cotton</i></b><br> +<br> + Carded cotton is used as a dressing for superficial burns, and care + should be taken to free it from specks, as flies are apt to lay their + eggs there, and generate maggots. +<br> +<br> + +<a name="p804"></a><b><i>804. Tow</i></b><br> +<br> + Tow is chiefly employed as a padding for splints, as a compress, and + also as an outer dressing where there is much discharge from a surface. +<br> +<br> + +<a name="p805"></a><b><i>805. Ointments</i></b><br> +<br> + Ointments are spread on calicoes, lint, or even thin layers of tow, by + means of a knife; they should not be spread too thick. Sometimes + ointment is applied to discharging surfaces on a piece of linen, + folded over on itself several times, and then cut at the corners with + scissors, in order to make small holes in it. The matter discharged + passes out freely through these holes, and is received in a layer of + tow spread over the linen. +<br> +<br> + +<a name="p806"></a><b><i>806. Adhesive Plaster</i></b><br> +<br> + Adhesive plaster is cut into strips, ranging in width, according to + the nature of the wound, &c., but the usual width is about + three-quarters of an inch. Isinglass plaster is not so irritating as + diachylon, and is more easily removed. +<br> +<br> + +<a name="p807"></a><b><i>807. Compresses</i></b><br> +<br> + Compresses are made of pieces of linen, calico, lint, or tow, doubled + or cut into various shapes, according to the purposes for which they + are required. They are used to confine dressings in their places, and + to apply an equal pressure on parts. They should be free from darns, + hems, and knots. Ordinary compresses are square, oblong, and + triangular. Compresses are also graduated by placing square pieces of + folded cloth on one another, so arranged that they decrease in size + each time. They are used for keeping up pressure upon certain parts. +<br> +<br> + +<a name="p808"></a><b><i>808. Pads</i></b><br> +<br> + Pads are made by sewing tow inside pieces of linen, or folding linen + and sewing the pieces together. They are used to keep off pressure + from parts such as that caused by splints in fractures. +<br> +<br> + +<a name="p809"></a><b><i>809. Poultices</i></b><br> +<br> + Poultices are usually made of linseed meal, oatmeal, or bread, either + combined with water or other fluids; sometimes they are made of + carrots, charcoal, potatoes, yeast, and linseed meal, mustard, &c., + but the best and most economical kind of poultice is a fabric made of + sponge and wool felted together, and backed by Indian rubber, called + "spongio piline."<br> +<br> + The method of using this poultice is as follows:— A piece of the + material of the required form and size is cut off, and the edges are + pared or bevelled off with a pair of scissors, so that the caoutchouc + may come in contact with the surrounding skin, in order to prevent + evaporation of the fluid used; for, as it only forms the vehicle, the + various poultices generally used can be employed with much less + expenditure of time and money, and increased cleanliness.<br> +<br> + For example,—a <i>vinegar</i> poultice is made by moistening the fabric + with distilled vinegar; an <i>alum</i> poultice, by using a strong solution + of alum; a <i>charcoal</i> poultice, by sprinkling powdered charcoal on the + moistened surface of the material; a <i>yeast</i> poultice, by using warmed + yeast, and moistening the fabric with hot water, which is to be well + squeezed out previous to the absorption of the yeast; a <i>beer</i> + poultice, by employing warm porter-dregs or strong beer as the fluid; + and a <i>carrot</i> poultice, by using the expressed and evaporated liquor + of boiled carrots.<br> +<br> + Spongio-piline costs about one farthing a square inch, and may be + obtained of the chemist. As a fomentation it is most invaluable, and + by moistening the material with compound camphor liniment or + hartshorn, it acts the same as a mustard poultice. +<br> +<p align="right"><i><span style="color: #A82C28">To-morrow, Dies in Anguish and Despair.</span></i></p><br> + +<a name="p810"></a><b><i>810. Mustard Poultices</i></b><br> +<br> + These may be made of the mustard powder alone, or in combination with + bread crumbs, or linseed meal. When mustard only is used, the powder + should be moistened with water, and the paste thus produced spread on + a piece of linen, and covered with muslin to intervene between the + mustard and the skin. When mixed with linseed the powder and the meal + may be incorporated before water is added, or the meal may be + moistened and spread on linen for application, and the mustard be then + strewn on the surface, more or less thickly according to the age of + the patient. Rigollot's Mustard leaves, which can be procured from any + chemist, are now much used in the place of mustard poultices. They + only require wetting before application, and are both clean and + economical. +<br> +<br> + +<a name="p811"></a><b><i>811. Bandages</i></b><br> +<br> + Bandages are strips of calico, linen, flannel, muslin, elastic + webbing, bunting, or some other substance, of various lengths, and + from one to six inches wide, free from hems or darns, soft and + unglazed. They are better after they have been washed. Their uses are + to retain dressings, apparatus, or parts of the body in their proper + positions, support the soft parts, and maintain equal pressure. +<br> +<br> + +<a name="p812"></a><b><i>812. Simple and Compound Bandages</i></b><br> +<br> + Bandages are simple and compound; the former are simple slips rolled + up tightly like a roll of ribbon. There is also another simple kind, + which is rolled from both ends—this is called a double-headed + bandage. The compound bandages are formed of many pieces. +<br> +<br> + +<a name="p813"></a><b><i>813. Bandages for Different Parts of the Body </i></b><br> +<br> + Bandages for the head should be two inches wide and five yards long; + for the neck, two inches wide, and three yards long; for the arm, two + inches wide, and seven yards long; for the leg, two inches and a half + wide and seven yards long; for the thigh three inches wide, and eight + yards long; and for the body, four or six inches wide and ten or + twelve yards long. +<br> +<br> + +<a name="p814"></a><b><i>814. To Apply a Single-Headed Bandage</i></b><br> +<br> + To apply a single-headed bandage, lay the <i>outside of the end</i> near to + the part to be bandaged, and hold the roll between the little, ring + and middle fingers, and the palm of the left hand, using the thumb and + forefinger of the same hand to guide it, and the right hand to keep it + firm, and pass the bandage partly round the leg towards the left hand. + It is sometimes necessary to reverse this order, and therefore it is + well to be able to use both hands.<br> +<br> + Particular parts require a different method of applying bandages, and + therefore it is necessary to describe the most useful separately; and + there are different ways of putting on the same bandage, which consist + in the manner the folds or turns are made. For example, the <i>circular</i> + bandage is formed by horizontal turns, each of which overlaps the one + made before it; the <i>spiral</i> consists of spiral turns; the <i>oblique</i> + follows a course oblique or slanting to the centre of the limb; and + the <i>recurrent</i> folds back again to the part whence it started. +<br> +<br> + +<a name="p815"></a><b><i>815. Circular Bandages </i></b><br> +<br> + Circular bandages are used for the <i>neck</i>, to retain dressings on any + part of it, or for blisters, setons, &c.; for the <i>head</i>, to keep + dressings on the forehead or any part contained within a circle + passing round the head; for the <i>arm</i>, previous to bleeding; for the + <i>leg</i>, above the knee; and for the <i>fingers</i>, &c. + +<br> +<br> + +<a name="p816"></a><b><i>816. To Confine the Ends of Bandages</i></b><br> +<br> + To confine the ends of bandages some persons use pins, others slit the + end for a short distance, and tie the two strips into a knot, and some + use a strip of adhesive plaster. Always place the point of a pin in + such a position that it cannot prick the patient, or the person + dressing the limb, or be liable to be drawn out by using the limb; + therefore, as a general rule, turn the head of the pin from the free + end of the bandage, of towards the upper part of the limb. The best + mode is to <i>sew</i> the bandage on. A few stitches will hold it more + securely than pins can. +<br> +<p align="right"><i><span style="color: #A82C28">Little Deeds are Like Little Seeds.</span></i></p><br> + +<a name="p817"></a><b><i>817. The Oblique Bandage</i></b><br> +<br> + The oblique bandage is generally used for arms and legs, to retain + dressings. +<br> +<br> + +<a name="p818"></a><b><i>818. The Spiral Bandage</i></b><br> +<br> + The spiral bandage is generally applied to the trunk and extremities, + but is apt to fall off even when very carefully applied; therefore the + recurrent bandage, which folds back again, is generally used. +<br> +<br> + +<a name="p819"></a><b><i>819. The Recurrent Bandage</i></b><br> +<br> + The recurrent bandage is the best kind of bandage that we can employ + for general purposes. The method of putting it on the leg is as + follows: —Apply the end of the bandage that is free, with the outside + of it next the skin, and hold this end with the finger and thumb of + the left hand, while some one supports the heel of the patient; then + with the right hand pass the bandage over the piece you are holding, + and keep it crossed thus, until you can place your right forefinger + upon the spot where it crosses the other bandage, where it must be + kept firm. Now hold the roll of the bandage in your left hand, with + the palm turned upwards, and <i>taking care to keep that part of the + bandage between your right forefinger, and the roll in your left hand, + quite slack</i>; turn your left hand over, and bring the bandage down + upon the leg; then pass the roll under the leg towards your right + hand, and repeat this until the leg is bandaged up to the knee, taking + care <i>not to drag</i> the bandage at any time during the process of + bandaging. When you arrive at the knee, pass the bandage round the leg + in circles just below the knee, and pin it as usual.<br> +<br> + Bandaging is very easy, and if you once see any one apply a bandage + properly, and attend to these rules, there will not be any difficulty; + but bear one thing in mind, without which you will never put on a + bandage even decently; and that is, <i>never to drag</i> or pull at a + bandage, but make the turns while it is slack, and you have your right + forefinger placed upon the point where it is to be folded down. When a + limb is properly bandaged, the folds should run in a line + corresponding to the shin-bone. Use, to retain dressings, and for + varicose veins. +<br> +<br> + +<a name="p820"></a><b><i>820. A Bandage for the Chest</i></b><br> +<br> + A bandage for the chest is always placed upon the patient in a sitting + posture; and it may be put on in circles, or spirally. Use, in + fractures of the ribs, to retain dressings, and after severe + contusions. +<br> +<br> + +<a name="p821"></a><b><i>821. A Bandage for the Belly</i></b><br> +<br> + A bandage for the belly is placed on the patient as directed for the + chest, carrying it spirally from above downwards. Use, to compress + belly after dropsy, or retain dressings. +<br> +<br> + +<a name="p822"></a><b><i>822. Bandaging the Hand</i></b><br> +<br> + The hand is bandaged by crossing the bandage over the back of the hand + Use, to retain dressings. +<br> +<br> + +<a name="p823"></a><b><i>823. Different Bandages for the Head</i></b><br> +<br> + For the head, a bandage may be circular, or spiral, or both; in the + latter case, commence by placing one circular turn just over the ears; + then bring down from left to right, and round the head again, so as to + alternate a spiral with a circular turn. Use, to retain dressings on + the head or over the eye; but this form soon gets slack. The circular + bandage is the best, crossing it over both eyes. +<br> +<br> + +<a name="p824"></a><b><i>824. For the Foot</i></b><br> +<br> + Place the end just above the outer ankle, and make two circular turns, + to prevent its slipping: then bring it down from the inside of the + foot over the instep towards the outer part; pass it under the sole of + the foot, and upwards and inward over the instep towards the inner + ankle, then round the ankle and repeat again. Use, to retain dressings + to the instep, heel, or ankle. +<br> +<br> + +<a name="p825"></a><b><i>825. For the Leg and Foot</i></b><br> +<br> + For the leg and foot, commence and proceed as directed in the + preceding paragraph; then continue if up the leg as ordered in the + <a href="#p819"> <i>Recurrent Bandage</i></a>. +<br> +<br> + +<a name="p826"></a><b><i>826. Substitutes</i></b><br> +<br> + As it sometimes happens that it is necessary to apply a bandage at + once, and the materials are not at hand it is desirable to know how to + substitute something else <i>that any one may apply with ease</i>. This can + be readily done with handkerchiefs. +<br> +<p align="right"><i><span style="color: #A82C28">They Grow to Flowers, or to Weeds.</span></i></p><br> + +<a name="p827"></a><b><i>827. Handkerchiefs</i></b><br> +<br> + Any ordinary handkerchief will do; but a square of linen folded into + various shapes answers better. The shapes generally required are as + follows:—The triangle, the long square, the cravat, and the cord. +<br> +<br> + +<a name="p828"></a><b><i>828. The Triangular Handkerchief</i></b><br> +<br> + The triangular handkerchief is made by folding it from corner to + corner. Use, as a bandage for the head.<br> +<br> + <i>Application</i>.—Place the base round the head, and the short part + hanging down behind, then tie the long ends over it. +<br> +<br> + +<a name="p829"></a><b><i>829. The Long Square</i></b><br> +<br> + The long square is made by folding the handkerchief in three. Use, as + a bandage to the ribs, belly, &c. If one handkerchief is not long + enough, sew two together. +<br> +<br> + +<a name="p830"></a><b><i>830. The Cravat</i></b><br> +<br> + The cravat is folded as usual with cravats. Use, as a bandage for the + head, arms, legs, feet, neck, &c. +<br> +<br> + +<a name="p831"></a><b><i>831. The Cord</i></b><br> +<br> + The cord is used to compress vessels, when a knot is made in it, and + placed over the vessel to be compressed. It is merely a handkerchief + twisted in its diagonal. +<br> +<br> + +<a name="p832"></a><b><i>832. Multiple Handkerchiefs</i></b><br> +<br> + Two or more handkerchiefs must sometimes be applied, as in a broken + collar-bone, or when it is necessary to keep dressings under the arm. + The bandage is applied by knotting the opposite comers of one + handkerchief together, and passing the left arm through it, then + passing another handkerchief under the right arm, and tying it. By + this means we can brace the shoulders well back, and the handkerchief + will press firmly over the broken collar-bone: besides, this form of + bandage does not readily slip or get slack, but it requires to be + combined with the sling, in order to keep the arm steady. +<br> +<br> + +<a name="p833"></a><b><i>833. For an Inflamed Breast </i></b><br> +<br> + For an inflamed breast that requires support, or dressings to be kept + to it, pass one corner over the shoulder, bring the body of it over + the breast, and pass it upwards and backwards under the arm of that + side, and tie the opposite corners together. +<br> +<br> + +<a name="p834"></a><b><i>834. An Excellent Sling </i></b><br> +<br> + An excellent sling is formed by placing one handkerchief around the + neck, and knotting opposite corners ever the breast bone, then placing + the other in triangle under the arm, to be supported with the base + near to the hand; tie the ends over the handkerchief, and pin the top + to the other part, after passing it around the elbow. +<br> +<br> + +<a name="p835"></a><b><i>835. Apparatus</i></b><br> +<br> + When a person receives a severe contusion of the leg or foot, or + breaks his leg, or has painful ulcers over the leg, or is unable from + some cause to bear the pressure of the bedclothes, it is advisable to + know how to keep them from hurting the leg. This may be done by + bending up a fire-guard, or placing a chair, resting upon the edge of + its back and front of the seat, over the leg, or putting a box on each + side of it, and placing a plank ever them; but the best way is to make + a <i>cradle</i>, as it is called. This is done by getting three pieces of + wood, and three pieces of iron wire, and passing the wire or hoop + through the wood. This can be placed to any height, and is very useful + in all cases where pressure cannot be borne. Wooden hoops cut in + halves answer better than the wire. +<br> +<br> + +<a name="p836"></a><b><i>836. When a Person Breaks his Leg</i></b><br> +<br> + When a person breaks his leg, and <i>splints</i> cannot he had directly, + get bunches of straw or twigs, roll them up in handkerchiefs, and + placing one on each side of the leg or arm, bind another handkerchief + firmly around them; or make a long bag about three inches in diameter, + or even more, of coarse linen duck, or carpet, and stuff this full of + bran, sawdust, or sand, sew up the end, and use this the same as the + twigs. It forms an excellent extemporaneous splint. Another good plan + is to get a hat-box made of chip, and cut it into suitable lengths; or + for want of all these, take some bones out of a pair of stays, and run + them through a stout piece of rug, protecting the leg with a fold of + rug, linen, &c. A still better splint or set of splints can be + extemporized by cutting a sheet of thick pasteboard into proper sized + slips, then passing each piece through a basin of hot water to soften + it. It is then applied to the fractured limb like an ordinary splint, + when it hardens as it dries, taking the exact shape of the part to + which it is applied. +<br> +<p align="right"><i><span style="color: #A82C28">Good-Nature Collects Honey from Every Herb.</span></i></p><br> + +<a name="p837"></a><b><i>837. Applying Dry Warmth</i></b><br> +<br> + When dry warmth is required to be applied to any part of the body, fry + a flour pancake and lay it over the part; or warm some sand and place + in the patient's socks, and lay it to the part; salt put into a paper + bag does as well; or warm water put into a stone jar, and rolled up in + flannel. +<br> +<br> + +<a name="p838"></a><b><i>838. Minor Operations.</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p839"></a><b><i>839. Bleeding</i></b><br> +<br> + Bleeding is sometimes necessary at once in certain accidents, such as + concussion, and therefore it is well to know how to do this. First of + all, bind up the arm above the elbow with a piece of bandage or a + handkerchief pretty firmly, then place your finger over one of the + veins at the bend of the arm, and feel if there is any pulsation; if + there is, try another vein, and if it does not pulsate or beat, choose + that one. Now rub the arm from the wrist towards the elbow, place the + left thumb upon the vein, and hold the lancet as you would a pen, and + nearly at right angles to the vein, taking care to prevent its going + in too far, by keeping the thumb near to the point, and resting the + hand upon the little finger. Now place the point of the lancet on the + vein, push it suddenly inwards, depress the elbow, and raise the hand + upwards and outwards, so as to <i>cut obliquely across</i> the vein.<br> +<br> + When sufficient blood is drawn off, which is known by feeling the + pulse at the wrist, and near the thumb, bandage the arm. If the pulse + feel like a piece of cord, more blood should be taken away, but if it + is soft, and can be easily pressed, the bleeding should be stopped. + When you bandage the arm, place a piece of lint over the opening made + by the lancet, and pass a bandage lightly but firmly around the arm, + so as to cross it over the bend of the elbow, in form of a figure 8. +<br> +<br> + +<a name="p840"></a><b><i>840. Dry Cupping </i></b><br> +<br> + Dry cupping is performed by throwing a piece of paper dipped into + spirit of wine, and ignited, into a wineglass, and placing it over the + part, such as the neck, temples, &c. It thus draws the flesh into the + glass, and causes a determination of blood to the part, which is + useful in headache, and many other complaints. This is an excellent + method of extracting the poison from wounds made by adders, mad dogs, + fish, &c. +<br> +<br> + +<a name="p841"></a><b><i>841. Ordinary Cupping</i></b><br> +<br> + Ordinary cupping is performed the same as dry cupping, with this + exception, that the part is scarified or scratched with a lancet, so + as to cause the blood to flow; or by the application of a + scarificator, which makes by one action from seven to twenty-one light + superficial cuts. Then the glass is placed over it again with the + lighted paper in it, and when sufficient blood has been taken away, + the parts are then sponged, and a piece of sticking plaster placed + over them. +<br> +<br> + +<a name="p842"></a><b><i>842. Leeches and their Application</i></b><br> +<br> + The leech used for medical purposes is called the <i>hirudo medicinalis</i> + to distinguish it from other varieties, such as the horse-leech and + the Lisbon leech. It varies from two to four inches in length, and is + of a blackish brown colour, marked on the back with six yellow spots, + and edged with a yellow line on each side. Formerly leeches were + supplied by Lincolnshire, Yorkshire, and other fenny countries, but + latterly most of the leeches are procured from France, where they are + now becoming scarce. +<br> +<br> + +<a name="p843"></a><b><i>843. When Leeches are Applied</i></b><br> +<br> + When leeches are applied to a part, it should be thoroughly freed from + down or hair by shaving, and all liniments, &c., carefully and + effectually cleaned away by washing. If the leech is hungry it will + soon bite, but sometimes great difficulty is experienced in getting + them to fasten. When this is the case, roll the leech into a little + porter, or moisten the surface with a little blood, or milk, or sugar + and water. Leeches may be applied by holding them over the part with a + piece of linen cloth, or by means of an inverted glass, under which + they must be placed. +<br> +<br> + +<a name="p844"></a><b><i>844. When applied to the Gums</i></b><br> +<br> + When applied to the gums, care should be taken to use a leech glass, + as they are apt to creep down the patient's throat: a large swan's + quill will answer the purpose of a leech glass. When leeches are + gorged they will drop off themselves; never <i>tear</i> them off from a + person, but just dip the point of a moistened finger into some salt + and touch them with it. +<br> +<p align="right"><i><span style="color: #A82C28">Ill-Nature Sucks Poison from the Sweetest Flower.]</span></i></p><br> + +<a name="p845"></a><b><i>845. Quantity Removed</i></b><br> +<br> + Leeches are supposed to abstract about two drachms of blood, or six + leeches draw about an ounce; but this is independent of the bleeding + after they have come off, and more blood generally flows then than + during the time they are sucking. The total amount of blood drawn and + subsequently lost by each leech-bite, is nearly half an ounce. +<br> +<br> + +<a name="p846"></a><b><i>846. After Leeches Come Away</i></b><br> +<br> + After leeches come away, encourage the bleeding by flannels dipped in + hot water and wrung out dry, and then apply a warm spongiopiline + poultice. If the bleeding is not to be encouraged, cover the bites + with a rag dipped in olive oil, or spread with spermaceti ointment, + having previously sponged the parts clean. +<br> +<br> + +<a name="p847"></a><b><i>847. When Bleeding Continues</i></b><br> +<br> + When bleeding continues from leech-bites, and it is desirable to stop + it, apply pressure with the fingers over the part, or dip a rag in a + strong solution of alum and lay over them, or use the tincture of + sesquichloride of iron, or apply a leaf of matico to them, placing the + under surface of the leaf next to the skin, or touch each bite with a + finely-pointed piece of lunar caustic, or lay a piece of lint soaked + in the extract of lead over the bites; and if all these tried in + succession fail, pass a fine needle through a fold of the skin so as + to include the bite, and twist a piece of thread round it. Be sure + never to allow any one to go to sleep with leech-bites bleeding, + without watching them carefully; and never apply too many to children; + or place them where their bites can be compressed if necessary. In + other words, <i>never apply leeches to children except over a bone</i>. +<br> +<br> + +<a name="p848"></a><b><i>848. After Leeches have been Used</i></b><br> +<br> + After leeches have been used they should be placed in water containing + sixteen per cent. of salt, which facilitates the removal of the blood + they contain; and they should afterwards be placed one by one in + warm water, and the blood forced out by _gentle_ pressure. The leeches + should then be thrown into fresh water, which is to be renewed every + twenty-four hours: they may then be re-applied after an interval of + eight or ten days, and be disgorged a second time. The best plan, + however, is to empty the leech by drawing the thumb and forefinger of + the right hand along its body from the tail to the mouth, the leech + being firmly held at the sucker extremity by the fingers of the left + hand. By this means, with a few minutes' rest between each + application, the same leech may be used four or five times in + succession. +<br> +<br> + +<a name="p849"></a><b><i>849. If a Leech be Accidentally Swallowed</i></b><br> +<br> + If a leech be accidentally swallowed, or by any means should get into + the body, employ an emetic, or enema of salt and water. +<br> +<br> + +<a name="p850"></a><b><i>850. Scarification</i></b><br> +<br> + Scarification is useful in severe contusions, and inflammation of + parts. It is performed by scratching or slightly cutting through the + skin with a lancet, holding the lancet as you would a pen when you are + ruling lines on paper. +<br> +<br> + +<a name="p851"></a><b><i>851. Terms used to express the Properties of Medicines</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p852"></a><b><i>852. Absorbents</i></b><br> +<br> + Absorbents are medicines which destroy acidity in the stomach and + bowels, such as magnesia, prepared chalk, &c. +<br> +<br> + +<a name="p853"></a><b><i>853. Alteratives</i></b><br> +<br> + Alteratives are medicines which restore health to the constitution, + without producing any sensible effect, such as sarsaparilla, sulphur, + &c. +<br> +<br> + +<a name="p854"></a><b><i>854. Analeptics</i></b><br> +<br> + Analeptics are medicines that restore the strength which has been lost + by sickness, such as gentian, bark, &c. +<br> +<br> + +<a name="p855"></a><b><i>855. Anodynes</i></b><br> +<br> + Anodynes are medicines which relieve pain, and they are divided into + three kinds, <i><a href="#p899">sedatives</a>, <a href="#p890">hypnotics</a>,</i> and <i><a href="#p892">narcotics</a></i> (see these + terms); camphor is anodyne as well as narcotic. +<br> +<br> + +<a name="p856"></a><b><i>856. Antacids</i></b><br> +<br> + Antacids are medicines which destroy acidity, such as lime, magnesia, + soda, &c. +<br> +<p align="right"><i><span style="color: #A82C28">One Watch Set Right will Do to Set Many by.</span></i></p><br> + +<a name="p857"></a><b><i>857. Antalkalies</i></b><br> +<br> + Antalkalies are medicines given to neutralize alkalies in the system, + such as citric, nitric, and sulphuric, acids, &c. +<br> +<br> + +<a name="p858"></a><b><i>858. Anthelmintics</i></b><br> +<br> + Anthelmintics are medicines used to expel and destroy worms from the + stomach and intestines, such as turpentine, cowhage, male fern, &c. +<br> +<br> + +<a name="p859"></a><b><i>859. Antibilious</i></b><br> +<br> + Antibilious are medicines which are useful in bilious affections, such + as calomel, &c. +<br> +<br> + +<a name="p860"></a><b><i>860. Antirheumatics</i></b><br> +<br> + Antirheumatics are medicines used for the cure of rheumatism, such as + colchicum, iodide of potash, &c. +<br> +<br> + +<a name="p861"></a><b><i>861. Antiscorbutics</i></b><br> +<br> + Antiscorbutics are medicines against scurvy, such as citric acid, &c. +<br> +<br> + +<a name="p862"></a><b><i>862. Antiseptics</i></b><br> +<br> + Antiseptics are substances used to correct putrefaction, such as bark, + camphor, charcoal, vinegar, and creosote. +<br> +<br> + +<a name="p863"></a><b><i>863. Antispasmodics</i></b><br> +<br> + Antispasmodics are medicines which possess the power of overcoming + spasms of the muscles, or allaying severe pain from any cause + unconnected with inflammation, such as valerian, ammonia, opium, and + camphor. +<br> +<br> + +<a name="p864"></a><b><i>864. Aperients</i></b><br> +<br> + Aperients are medicines which move the bowels gently, such as rhubarb, + manna, and grey powder. +<br> +<br> + +<a name="p865"></a><b><i>865. Aromatics</i></b><br> +<br> + Aromatics are cordial, spicy, and agreeably-flavoured, medicines, such + as cardamoms, cinnamon, &c. +<br> +<br> + +<a name="p866"></a><b><i>866. Astringents</i></b><br> +<br> + Astringents are medicines which contract the fibres of the body, + diminish excessive discharges, and act indirectly as tonics, such as + oak bark, galls, &c. +<br> +<br> + +<a name="p867"></a><b><i>867. Attenuants</i></b><br> +<br> + Attenuants are medicines which are supposed to thin the blood, such as + ammoniated iron, &c. +<br> +<br> + +<a name="p868"></a><b><i>868. Balsamics</i></b><br> +<br> + Balsamics are medicines of a soothing kind, such as tolu, Peruvian + balsam, &c. +<br> +<br> + +<a name="p869"></a><b><i>869. Carminatives</i></b><br> +<br> + Carminatives are medicines which allay pain in the stomach and bowels, + and expel flatulence, such as aniseed water, &c. +<br> +<br> + +<a name="p870"></a><b><i>870. Cathartics</i></b><br> +<br> + Cathartics are strong purgative medicines, such as jalap, &c. +<br> +<br> + +<a name="p871"></a><b><i>871. Cordials</i></b><br> +<br> + Cordials are exhilarating and warming medicines, such as aromatic + confection, &c. +<br> +<br> + +<a name="p872"></a><b><i>872. Corroborants</i></b><br> +<br> + Corroborants are medicines and food which increase the strength, such + as iron, gentian, meat, and wine. +<br> +<br> + +<a name="p873"></a><b><i>873. Demulcents</i></b><br> +<br> + Demulcents correct acrimony, diminish irritation, and soften parts by + covering their surfaces with a mild and viscid matter, such as + linseed-tea, gum, mucilage, honey, and marsh-mallow. +<br> +<br> + +<a name="p874"></a><b><i>874. Deobstruents</i></b><br> +<br> + Deobstruents are medicines which remove obstructions, such as iodide + of potash, &c. +<br> +<br> + +<a name="p875"></a><b><i>875. Detergents</i></b><br> +<br> + Detergents clean the surfaces over which they pass, such as soap, &c. +<br> +<br> + +<a name="p876"></a><b><i>876. Diaphoretics</i></b><br> +<br> + Diaphoretics produce perspiration, such as tartrate of antimony, + James's powder, and camphor. +<br> +<br> + +<a name="p877"></a><b><i>877. Digestives</i></b><br> +<br> + Digestives are remedies applied to ulcers or wounds, to promote the + formation of matter, such as resin, ointments, warm poultices, &c. +<br> +<br> + +<a name="p878"></a><b><i>878. Discutients</i></b><br> +<br> + Discutients possess the power of repelling or resolving tumours, such + as galbanum, mercury, and iodine. +<br> +<br> + +<a name="p879"></a><b><i>879. Diuretics</i></b><br> +<br> + Diuretics act upon the kidneys and bladder, and increase the flow of + urine, such as nitre, squills, cantharides, camphor, antimony, and + juniper. +<br> +<br> + +<a name="p880"></a><b><i>880. Drastics</i></b><br> +<br> +Drastics are violent purgatives, such as gamboge, &c. +<br> +<br> + +<a name="p881"></a><b><i>881. Emetics</i></b><br> +<br> + Emetics produce vomiting, or the discharge of the contents of the + stomach, such as mustard and hot water, tartar-emetic, ipecacuanha, + sulphate of zinc, and sulphate of copper. +<br> +<br> + +<a name="p882"></a><b><i>882. Emmenagogues</i></b><br> +<br> + Emmenagogues are medicines which exercise a direct action on the + uterus or womb, provoking the natural periodical secretion, such as + castor, asafœtida, galbanum, iron, mercury, aloes, hellebore, savine, + ergot of rye, juniper, and pennyroyal. +<br> +<br> + +<a name="p883"></a><b><i>883. Emollients</i></b><br> +<br> + Emollients are remedies used externally to soften the parts they are + applied to, such as spermaceti, palm oil, &c. +<br> +<br> + +<a name="p884"></a><b><i>884. Epispastics</i></b><br> +<br> + Epispastics are medicines which blister or cause effusion of serum + under the cuticle, such as Spanish flies, Burgundy pitch, rosin, and + galbanum. +<br> +<br> + +<a name="p885"></a><b><i>885. Errhines</i></b><br> +<br> +Errhines are medicines which produce sneezing, such as tobacco, &c. +<br> +<br> + +<a name="p886"></a><b><i>886. Escharotics</i></b><br> +<br> + Escharotics are medicines which corrode or destroy the vitality of the + part to which they are applied, such as lunar caustic, &c. +<br> +<p align="right"><i><span style="color: #A82C28">One that Goes Wrong may Mislead a Whole Neighbourhood.</span></i></p><br> + +<a name="p887"></a><b><i>887. Expectorants</i></b><br> +<br> + Expectorants are medicines which increase expectoration, or the + discharge from the bronchial tubes, such as ipecacuanha, squills, + opium, ammoniacum. +<br> +<br> + +<a name="p888"></a><b><i>888. Febrifuges</i></b><br> +<br> + Febrifuges are remedies used in fevers, such as all the antimonials, + bark, quinine, mineral acids, arsenic. +<br> +<br> + +<a name="p889"></a><b><i>889. Hydragogues</i></b><br> +<br> + Hydragogues are medicines which have the effect of removing the fluid + of dropsy, by producing watery evacuations, such as gamboge, calomel, + &c. +<br> +<br> + +<a name="p890"></a><b><i>890. Hypnotics</i></b><br> +<br> + Hypnotics are medicines that relieve pain by procuring sleep, such as + hops, henbane, morphia, poppy. +<br> +<br> + +<a name="p891"></a><b><i>891. Laxatives</i></b><br> +<br> + Laxatives are medicines which cause the bowels to act rather more than + natural, such as manna, &c. +<br> +<br> + +<a name="p892"></a><b><i>892. Narcotics</i></b><br> +<br> + Narcotics are medicines which cause sleep or stupor, and allay pain, + such as opium, &c. +<br> +<br> + +<a name="p893"></a><b><i>893. Nutrients</i></b><br> +<br> + Nutrients are remedies that nourish the body, such as sugar, sago, &c. +<br> +<br> + +<a name="p894"></a><b><i>894. Paregorics</i></b><br> +<br> + Paregorics are medicines which actually assuage pain, such as compound + tincture of camphor, henbane, hops, opium. +<br> +<br> + +<a name="p895"></a><b><i>895. Prophylactics</i></b><br> +<br> + Prophylactics are remedies employed to prevent the attack of any + particular disease, such as quinine, &c. +<br> +<br> + +<a name="p896"></a><b><i>896. Purgatives</i></b><br> +<br> + Purgatives are medicines that promote the evacuation of the bowels, + such as senna, aloes, jalap, salts. +<br> +<br> + +<a name="p897"></a><b><i>897. Refrigerants</i></b><br> +<br> + Refrigerants are medicines which suppress an unusual heat of the body, + such as wood-sorrel, tamarind, &c. +<br> +<br> + +<a name="p898"></a><b><i>898. Rubefacients</i></b><br> +<br> + Rubefacients are medicaments which cause redness of the skin, such as + mustard, &c. +<br> +<br> + +<a name="p899"></a><b><i>899. Sedatives</i></b><br> +<br> + Sedatives are medicines which depress the nervous energy, and destroy + sensation, so as to compose, such as foxglove. (<i>See</i> <a href="#p894">Paregorics</a>.) +<br> +<br> + +<a name="p900"></a><b><i>900. Sialogogues</i></b><br> +<br> + Sialogogues are medicines which promote the flow of saliva or spittle, + such as salt, calomel, &c. +<br> +<br> + +<a name="p901"></a><b><i>901. Soporifics</i></b><br> +<br> +Soporifics are medicines which induce sleep, such as hops, &c. +<br> +<br> + +<a name="p902"></a><b><i>902. Stimulants</i></b><br> +<br> + Stimulants are remedies which increase the action of the heart and + arteries, or the energy of the part to which they are applied, such as + food, wine, spirits, ether, sassafras, which is an internal stimulant, + and savine, which is an external one. +<br> +<br> + +<a name="p903"></a><b><i>903. Stomachics</i></b><br> +<br> + Stomachics restore the tone of the stomach, such as gentian, &c. +<br> +<br> + +<a name="p904"></a><b><i>904. Styptics</i></b><br> +<br> + Styptics are medicines which constrict the surface of a part, and + prevent the effusion of blood, such as kino, Friar's balsam, extract + of lead, and ice. +<br> +<br> + +<a name="p905"></a><b><i>905. Sudorifics</i></b><br> +<br> + Sudorifics promote profuse perspiration or sweating, such as + ipecacuanha, antimony, James's powder, ammonia. +<br> +<br> + +<a name="p906"></a><b><i>906. Tonics</i></b><br> +<br> + Tonics give general strength to the constitution, restore the natural + energies, and improve the tone of the system, such as all the + vegetable bitters, most of the minerals, also some kinds of food, + wine, and beer. +<br> +<br> + +<a name="p907"></a><b><i>907. Vesicants</i></b><br> +<br> + Vesicants are medicines which blister, such as strong liquid ammonia, + &c. +<br> +<br> + +<a name="p908"></a><b><i>908. Special Rules for the Prevention of Cholera</i></b><br> +<br> + +<ol start=1 type="i"><li> + It is impossible to urge too strongly the necessity, in all cases + of cholera, of instant recourse to medical aid, and also in every form + and variety of indisposition; for all disorders are found to merge in + the dominant disease.</li></ol><br> + +<ol start=2 type="i"><li> + + Let immediate Relief be sought under disorder of the bowels + especially, however slight. The invasion of cholera may thus be + readily prevented.</li></ol><br> + +<ol start=3 type="i"><li> + + Let every Impurity, animal and vegetable, be quickly removed to a + distance from the habitation, such as slaughterhouses, pig-sties, + cesspools, necessaries, and all other domestic nuisances.</li></ol><br> + +<ol start=4 type="i"><li> + + Let all Uncovered Drains be carefully and frequently cleansed.</li></ol><br> + +<ol start=5 type="i"><li> + + Let the Grounds in and around the habitation be drained, so as + effectually to carry off moisture of every kind.</li></ol><br> + +<ol start=6 type="i"><li> + + Let all Partitions he removed from within and without habitations, + which unnecessarily impede ventilation.</li></ol><br> + +<ol start=7 type="i"><li> + + Let every Room be daily thrown open for the admission of fresh + air; this should be done about noon, when the atmosphere is most + likely to be dry.</li></ol><br> + +<ol start=8 type="i"><li> + + Let Dry Scrubbing be used in domestic cleansing in place of + water cleansing.</li></ol><br> + +<ol start=9 type="i"><li> + + Let excessive Fatigue, and exposure to damp and cold, especially + during the night, be avoided.</li></ol><br> + +<ol start=10 type="i"><li> + + Let the Use of Cold Drinks and acid liquors, especially under + fatigue, be avoided, or when the body is heated.</li></ol><br> + +<ol start=11 type="i"><li> + + Let the Use of Cold Acid Fruits and vegetables be avoided.</li></ol><br> + +<ol start=12 type="i"><li> + + Let Excess in the use of ardent and fermented liquors and tobacco + be avoided.</li></ol><br> + +<ol start=13 type="i"><li> + + Let a Poor Diet, and the use of impure water in cooking, or for + drinking, be avoided.</li></ol><br> + +<ol start=14 type="i"><li> + + Let the Wearing of wet and insufficient clothes be avoided.</li></ol><br> + +<ol start=15 type="i"><li> + + Let a Flannel or woollen belt be worn round the belly.</li></ol><br> + +<ol start=16 type="i"><li> + + Let Personal Cleanliness be carefully observed.</li></ol><br> + +<ol start=17 type="i"><li> + + Let every cause tending to depress the moral and physical + energies be carefully avoided. Let exposure to extremes of heat and + cold be avoided.</li></ol><br> + +<ol start=18 type="i"><li> + + Let Crowding of persons within houses and apartments be + avoided.</li></ol><br> + +<ol start=19 type="i"><li> + + Let Sleeping in low or damp rooms be avoided.</li></ol><br> + +<ol start=20 type="i"><li> + + Let Fires be kept up during the night in sleeping or adjoining + apartments, the night being the period of most danger from attack, + especially under exposure to cold or damp.</li></ol><br> + +<ol start=21 type="i"><li> + + Let all Bedding and clothing be daily exposed during winter and + spring to the fire, and in summer to the heat of the sun.</li></ol><br> + +<ol start=22 type="i"><li> + + Let the Dead be buried in places remote from the habitations of + the living. By the timely adoption of simple means such as these, + cholera, or other epidemic, will be made to lose its venom.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">The Loveliest Bird has No Song.</span></i></p><br> + +<a name="p909"></a><b><i>909. Rules for the Preservation of Health</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p910"></a><b><i>910. Fresh Air</i></b><br> +<br> +Pure atmospheric air is composed of nitrogen, oxygen, and a <i>very</i> + small proportion of carbonic acid gas. Air once breathed has lost the + chief part of its oxygen, and acquired a proportionate increase of + carbonic acid gas.<br> +<br> + <i>Therefore</i>, health requires that we breathe the same air once only. +<br> +<br> + +<a name="p911"></a><b><i>911. Diet and Exercise</i></b><br> +<br> + The solid part of our Bodies is continually wasting, and requires to + be repaired by fresh substances.<br> +<br> + <i>Therefore</i>, food which is to repair the loss, should be taken with + due regard to the exercise and waste of the body. +<br> +<br> + +<a name="p912"></a><b><i>912. Water</i></b><br> +<br> + The fluid part of our bodies also wastes constantly; there is but one + fluid in animals, which is water.<br> +<br> + <i>Therefore</i>, water only is necessary, and no artifice can produce a + better drink. +<br> +<br> + +<a name="p913"></a><b><i>913. Proportion of Food and Drink</i></b><br> +<br> + The fluid of our bodies is to the solid in proportion as nine to one.<br> +<br> + <i>Therefore</i>, a like proportion should prevail in the total amount of + food taken. +<br> +<br> + +<a name="p914"></a><b><i>914. Sunshine</i></b><br> +<br> + Light exercises an important influence upon the growth and vigour of + animals and plants.<br> +<br> + <i>Therefore</i>, our dwellings should freely admit the solar rays. +<br> +<br> + +<a name="p915"></a><b><i>915. Bad Odours</i></b><br> +<br> + Decomposing animal and vegetable substances yield various noxious gases + which enter the lungs and corrupt the blood.<br> +<br> + <i>Therefore</i>, all impurities should be kept away from our abodes, and + every precaution be observed to secure a pure atmosphere. +<br> +<br> + +<a name="p916"></a><b><i>916. Warmth</i></b><br> +<br> + Warmth is essential to all the bodily functions.<br> +<br> + <i>Therefore</i>, an equal bodily temperature should be maintained by + exercise, by clothing, or by fire. +<br> +<br> + +<a name="p917"></a><b><i>917. Exercise and Clothing</i></b><br> +<br> + Exercise warms, invigorates and purifies the body; clothing preserves + the warmth the body generates; fire imparts warmth externally.<br> +<br> + <i>Therefore</i>, to obtain and preserve warmth, exercise and clothing are + preferable to fire. +<br> +<br> + +<a name="p918"></a><b><i>918. Ventilation</i></b><br> +<br> + Fire consumes the Oxygen of the air, and produces noxious gases.<br> +<br> + <i>Therefore</i>, the air is less pure in the presence of candles, gas, or + coal fire, than otherwise, and the deterioration should be repaired by + increased ventilation. +<br> +<p align="right"><i><span style="color: #A82C28">So the Loveliest Woman may Lack Virtue.</span></i></p><br> + +<a name="p919"></a><b><i>919. Clean Skin</i></b><br> +<br> + The skin is a highly-organized membrane, full of minute pores, cells, + bloodvessels, and nerves; it imbibes moisture or throws it off, + according to the state of the atmosphere and the temperature of the + body. It also "breathes," as do the lungs (though less actively). All + the internal organs sympathize with the skin.<br> +<br> + <i>Therefore</i>, it should be repeatedly cleansed. +<br> +<br> + +<a name="p920"></a><b><i>920. Over-Work</i></b><br> +<br> +Late hours and anxious pursuits exhaust the nervous system, and produce +disease and premature death.<br> +<br> +Therefore, the hours of labour and study should be short. +<br> +<br> + +<a name="p921"></a><b><i>921. Body and Mind</i></b><br> +<br> + Mental and bodily exercise are equally essential to the general health + and happiness.<br> +<br> + <i>Therefore</i>, labour and study should succeed each other. +<br> +<br> + +<a name="p922"></a><b><i>922. Over-Indulgence</i></b><br> +<br> + Man will live most healthily upon simple solids and fluids, of which a + sufficient but temperate quantity should be taken.<br> +<br> + <i>Therefore</i>, over indulgence in strong drinks, tobacco, snuff, opium, + and all mere indulgences, should be avoided. +<br> +<br> + +<a name="p923"></a><b><i>923. Moderate Temperature</i></b><br> +<br> +Sudden alternations of heat and cold are dangerous (especially to the +young and the aged).<br> +<br> +<i>Therefore</i>, clothing, in quantity and quality, should be adapted to the +alternations of night and day, and of the seasons; and drinking cold +water when the body is hot, and hot tea and soups when cold, are +productive of many evils. +<br> +<br> + +<a name="p924"></a><b><i>924. Summary</i></b><br> +<br> + Moderation in eating and drinking, short hours of labour and study, + regularity in exercise, recreation, and rest, cleanliness, equanimity + of temper and equality of temperature, —these are the great + essentials to that which surpasses all wealth, <i>health of mind and + body</i>. +<br> +<br> + +<a name="p925"></a><b><i>925. Homœopathy</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p926"></a><b><i>926. Principle of Homœopathy</i></b><br> +<br> + As homœopathy is now practised so widely and, indeed, preferred to + the older system in many families, the Domestic Pharmacopœia could + scarcely lay claim to be considered complete without a brief mention + of the principal remedies used and recommended by homœopathic + practitioners, and the disorders for which these remedies are + specially applicable. The principle of homœopathy is set forth in the + Latin words "<i>similia similibus curantur</i>," the meaning of which is + "likes are cured by likes."<br> +<br> + The meaning of this is simply that the homœopathist in order to cure + a disease, administers a medicine which would produce in a perfectly + healthy subject, symptoms <i>like</i>, but not <i>identical</i> with or the + <i>same</i> as, the symptoms to counteract which the medicine is given. The + homœopathic practitioner, therefore, first makes himself thoroughly + acquainted with the symptoms that are exhibited by the sufferer; + having ascertained these, in order to neutralize them and restore the + state of the patient's health to a state of equilibrium, so to speak, + he administers preparations that would produce symptoms of a like + character in persons in good health.<br> +<br> + It is not said, be it remembered, that the drug can produce in a + healthy person the disease from which the patient is suffering: it is + only advanced by homœopathists that the drug given has the power of + producing in a person in health, symptoms similar to those of the + disease under which the patient is languishing, and that the correct + mode of treatment is to counteract the disease symptoms by the + artificial production of similar symptoms by medicinal means, or in + other words, to suit the medicine to the disorder, by a previously + acquired knowledge of the effects of the drug, by experiment on a + healthy person. +<br> +<br> + +<a name="p927"></a><b><i>927. Allopathy</i></b><br> +<br> + Allopathy is the name given to the older treatment of disorders, and + the name is obtained from the fact, that the drugs given, do not + produce symptoms corresponding to those of the disease for whose + relief they are administered as in homœopathy. The introduction of + the term is contemporary with homœopathy itself. It was merely given + to define briefly the distinction that exists between the rival modes + of treatment, and it has been accepted and adopted by all medical men + who have no faith in homœopathy, and the treatment that its followers + prescribe. +<br> +<p align="right"><i><span style="color: #A82C28">Deep Rivers Flow with Silent Majesty.</span></i></p><br> + +<a name="p928"></a><b><i>928. Comparison</i></b><br> +<br> + Allopathic treatment is said to be experimental, while homeopathic + treatment is based on certainty, resulting from experience. The + allopathist tries various drugs, and if one medicine or one + combination of drugs fails, tries another; but the homœopathist + administers only such medicaments as may be indicated by the symptoms + of the patient. If two drugs are given, as is frequently, and perhaps + generally, the case, it is because the symptoms exhibited are of such + a character that they cannot be produced in a healthy person by the + action of one and the same drug, and, consequently cannot be + counteracted or neutralized by the action of a single drug. +<br> +<br> + +<a name="p929"></a><b><i>929. Homœopathic Medicines</i></b><br> +<br> + Homœopathic medicines are given in the form of globules or tinctures, + the latter being generally preferred by homeopathic practitioners. + When contrasted with the doses of drugs given by allopathists, the + small doses administered by homœopathists must at first sight appear + wholly in adequate to the purpose for which they are given; but + homœopathists, whose dilution and trituration diffuse the drug given + throughout the vehicle in which it is administered, argue that by this + <i>extension of its surface</i> the active power of the drug is greatly + increased; and that there is reason in this argument is shown by the + fact that large doses of certain drugs administered for certain + purposes will pass through the system without in any way affecting + those organs, which will be acted on most powerfully by the very same + drugs when administered in much smaller doses. Thus a small dose of + sweet spirit of nitre will act on the skin and promote perspiration, + but a large dose will act as a diuretic only, and exert no influence + on the skin. +<br> +<br> + +<a name="p930"></a><b><i>930. Treatment of Ailments by Homœopathy</i></b><br> +<br> + Great stress is laid by homœopathists on attention to diet, but not + so much so in the present day as when the system was first introduced. + The reader will find a list of articles of food that may and may not + be taken in <i>par</i>. <a href="#p961">961</a>. For complete direction on this point, and on + diseases and their treatment and remedies, he must be referred to + works on this subject by Dr. Richard Epps and others. All that can be + done here is to give briefly a few of the more common ailments "that + flesh is heir to," with the symptoms by which they are indicated, and + the medicines by which they may be alleviated and eventually cured. +<br> +<br> + +<a name="p931"></a><b><i>931. Asthma</i></b><br> +<br> + Asthma, an ailment which should be referred in all cases to the + medical practitioner.<br> +<br> + <i>Symptoms</i>. Difficulty of breathing, with cough, either spasmodic and + without expectoration, or accompanied with much expectoration.<br> +<br> + <i>Medicines</i>. Aconitum napellus, especially with congestion or slight + spitting of blood; Antimonium tartaricum for wheezing and rattling in + the chest; Arsenicum for chronic asthma; ipecacuanha; Nux vomica. +<br> +<br> + +<a name="p932"></a><b><i>932. Bilious Attacks</i></b><br> +<br> + Bilious attacks, if attended with diarrhœa and copious evacuations of + a bright yellow colour.<br> +<br> + <i>Medicines</i>. Bryonia, if arising from sedentary occupations, or from + eating and drinking too freely; or Nux vomica and Mercurius in + alternation, the former correcting constipation and the latter nausea, + fulness at the pit of the stomach, and a foul tongue. +<br> +<br> + +<a name="p933"></a><b><i>933. Bronchitis</i></b><br> +<br> + <i>Symptoms</i>. Catarrh accompanied with fever, expectoration dark, thick, + and sometimes streaked with blood; urine dark, thick, and scanty.<br> +<br> + <i>Medicines</i>. Aconitum napellus, especially in earlier stages; Bryonia + for pain in coughing and difficulty of breathing; Antimonium + tartaricum, loose cough with much expectoration and a feeling of, and + tendency to, suffocation; Ipecacuanha, accumulation of phlegm in + bronchial tubes and for children. +<br> +<p align="right"><i><span style="color: #A82C28">Shallow Brooks are Noisy.</span></i></p><br> + +<a name="p934"></a><b><i>934. Bruises and Wounds</i></b><br> +<br> + For all bruises, black eyes, etc., apply Arnica lotion; for slight + wounds, after washing well with cold water, apply Arnica plaster; to + stop bleeding when ordinary means fail, and for larger wounds, apply + concentrated tincture of Calendula. +<br> +<br> + +<a name="p935"></a><b><i>935. Cold in the Head or Catarrh</i></b><br> +<br> + <i>Symptoms</i>. Feverish feeling generally, and especially about the head, + eyes, and nose, running from, and obstruction of, nose; soreness and + irritation of the throat and bronchial tubes.<br> +<br> + <i>Medicines</i>. Aconitum napellus for feverish symptoms; Belladonna for + sore throat and headache with inclination to cough; Mercurius for + running from nose and sneezing; Nux vomica for stoppage of nostrils; + Chamomilla for children and women, for whom Pulsatilla is also useful + in such cases. +<br> +<br> + +<a name="p936"></a><b><i>936. Chilblains</i></b><br> +<br> + <i>Symptoms</i>. Irritation and itching of the skin, which assumes a bluish + red colour.<br> +<br> + <i>Medicines</i>. Arnica montana, taken internally or used as outward + application, unless the chilblain be broken, when arsenicum should be + used. If the swelling and irritation do not yield to these remedies + use Belladona and Rhus toxicodendron. +<br> +<br> + +<a name="p937"></a><b><i>937. Cholera</i></b><br> +<br> + +<a name="p937i"></a><ol start=1 type="i"><li>Bilious or English cholera. </li></ol> + + <blockquote><i>Symptoms</i>. Nausea, proceeding to vomiting, griping of the bowels, + watery and offensive evacuations, in which much bile is present, + accompanied with weakness and depression.<br> +<br> + <i>Medicines</i>. Bryonia, with ipecacuanha at commencement of attack.</blockquote><br> + + + +<a name="p937ii"></a><ol start=2 type="i"><li>Malignant or Asiatic cholera.</li></ol> + + <blockquote><i>Symptoms</i> as in English cholera, but in a more aggravated form, + followed by what is called the "cold stage," marked by great + severity of griping pain in the stomach, accompanied with frequent + and copious watery evacuations, and presently with cramps in all + parts of the body; after which the extremities become chilled, the + pulse scarcely discernible, the result of which is stupor and + ultimately death.<br> +<br> + <i>Medicines</i>. Camphor, in the form of tincture, in frequent doses, + until the sufferer begins to feel warmth returning to the body, and + perspiration ensues. In the later stages, Cuprum and Veratrum.</blockquote> +<br> +<br> + +<a name="p938"></a><b><i>938. Tincture of Camphor</i></b><br> +<br> + Tincture of camphor is one of the most useful of the homœopathic + remedies in all cases of colic, diarrhœa, etc. In ordinary cases + fifteen drops on sugar may be taken every quarter of an hour until the + pain is allayed. In more aggravated cases, and in cases of cholera, a + few drops may be taken at intervals of from two to five minutes. A + dose of fifteen drops of camphor on sugar tends to counteract a chill + if taken soon after premonitory symptoms show themselves, and act as a + prophylactic against cold. +<br> +<br> + +<a name="p939"></a><b><i>939. Colic or Stomach-Ache</i></b><br> +<br> + This disorder is indicated by griping pains in the bowels, which + sometimes extends upwards into and over the region of the chest. + Sometimes the pain is attended with vomiting and cold perspiration. A + warm bath is useful, and hot flannels, or a jar or bottle filled with + hot water should be applied to the abdomen.<br> +<br> + <i>Medicines</i>. Aconitum napellus, especially when the abdomen is tender + to the touch, and the patient is feverish; Belladonna for severe + griping and spasmodic pains; Bryonia for bilious colic and diarrhœa; + Chamomilla for children. +<br> +<br> + +<a name="p940"></a><b><i>940. Constipation</i></b><br> +<br> + Women are more subject than men to this confined state of the bowels, + which will, in many cases yield to exercise, plain nutritious diet, + with vegetables and cooked fruit, and but little bread, and an enema + of milk and water, or thin gruel if it is some time since there has + been any action of the bowels.<br> +<br> + <i>Medicines</i>. Bryonia, especially for rheumatic patients, and disturbed + state of the stomach; Nux vomica, for persons of sedentary habits, + especially males; Pulsatilla, for women; Sulphur, for constipation + that is habitual or of long continuance. +<br> +<br> + +<a name="p941"></a><b><i>941. Convulsions</i></b><br> +<br> + For convulsions arising from whatever cause, a warm bath is desirable, + and a milk and water enema, if the child's bowels are confined.<br> +<br> + <i>Medicines</i>. Belladonna and Chamomilla, if the convulsions are caused + by teething, with Aconitum napellus if the little patient be feverish; + Aconitum napellus, Cina, and Belladonna, for convulsions caused by + worms; Aconite and Coffœa, when they arise from fright; Ipecacuanha + and Nux vomica, when they have been caused by repletion, or food that + is difficult of digestion. +<br> +<br> + +<a name="p942"></a><b><i>942. Cough</i></b><br> +<br> + For this disorder, a light farinaceous diet is desirable, with plenty + of out-door exercise and constant use of the sponging-bath.<br> +<br> + <i>Medicines</i>. Aconitum napellus, for a hard, dry, hacking cough; + Antimonium, for cough with wheezing and difficulty of expectoration; + Belladonna, for spasmodic cough, with tickling in the throat, or sore + throat; Bryonia, for hard, dry cough, with expectorations streaked + with blood; ipecacuanha, for children. +<br> +<br> + +<a name="p943"></a><b><i>943. Croup</i></b><br> +<br> + As this disorder frequently and quickly terminates fatally, recourse + should be had to a duly qualified practitioner as soon as possible. + The disease lies chiefly in the larynx and bronchial tubes, and is + easily recognisable by the sharp, barking sound of the cough. A warm + bath and mustard poultice will often tend to give relief.<br> +<br> + <i>Medicines</i>. Aconitum napellus, in the earlier stages of the disorder, + and spongia and Hepar sulphuris, in the more advanced stages, the + latter medicine being desirable when the cough is not so violent and + the breathing easier. +<br> +<br> + +<a name="p944"></a><b><i>944. Diarrhœa</i></b><br> +<br> + The <i>medicines</i> to be used in this disorder are those which are + mentioned under colic and bilious attacks. +<br> +<br> + +<a name="p945"></a><b><i>945. Dysentery</i></b><br> +<br> + Dysentery is somewhat similar to diarrhœa, but the symptoms are more + aggravated in character, and the evacuations are chiefly mucus + streaked with blood. As a local remedy hot flannels or a stone jar + filled with hot water and wrapped in flannel, should be applied to the + abdomen.<br> +<br> + <i>Medicines</i>. Colocynthis and Mercurius in alternation. +<br> +<br> + +<a name="p946"></a><b><i>946. Dyspepsia</i></b><br> +<br> + Dyspepsia or Indigestion arises from weakness of the digestive organs.<br><br> + + + <i>Symptoms</i>. Chief among these are habitual costiveness, heartburn and + nausea, disinclination to eat, listlessness and weakness, accompanied + with fatigue after walking, &c., restlessness and disturbed sleep at + night, bad taste in the mouth, with white tongue, especially in the + morning, accompanied at times with fulness in the region of the + stomach, and flatulence which causes disturbance of the heart.<br> +<br> + The causes of indigestion are too numerous to be mentioned here, but + they may be inferred when it is said that scrupulous attention must be + paid to diet (see <i>par</i>. <a href="#p961">961</a>); that meals should be taken at regular + and not too long intervals; that warm drinks, stimulants, and tobacco + should be avoided; that early and regular hours should be kept, with a + cold or chilled sponge bath every morning; and that measures should be + taken to obtain a fair amount of exercise, and to provide suitable + occupation for both body and mind during the day.<br> +<br> + <i>Medicines</i>. Arnica montana for persons who are nervous and irritable, + and suffer much from headache; Bryonia for persons who are bilious and + subject to rheumatism, and those who are listless, disinclined to eat, + and have an unpleasant bitter taste in the mouth; Hepar sulphuris for + chronic indigestion and costiveness, attended with tendency to vomit + in the morning; Mercurius in cases of flatulence, combined with + costiveness; Nux vomica for indigestion that makes itself felt from 2 + a.m. to 4 a.m., or thereabouts, with loss of appetite and nausea in + the morning, and for persons with a tendency to piles, and those who + are engaged in sedentary occupations; Pulsatilla for women generally, + and Chamomilla for children. +<br> +<br> + +<a name="p947"></a><b><i>947. Fevers</i></b><br> +<br> +For all fevers of a serious character, such as scarlet fever, typhus + fever, typhoid fever, gastric fever, intermittent fever, or ague, &c., + it is better to send at once for a medical man. In cases of ordinary + fever, indicated by alternate flushes and shivering, a hot dry skin, + rapid pulse, and dry foul tongue, the patient should have a warm bath, + take but little nourishment, and drink cold water.<br> +<br> + + <i>Medicine</i>. Aconitum napellus. +<br> +<p align="right"><i><span style="color: #A82C28">And Faith be Our Staff.</span></i></p><br> + +<a name="p948"></a><b><i>948. Flatulency</i></b><br> +<br> + This disorder, which arises from, and is a symptom of, indigestion, + frequently affects respiration, and causes disturbance and quickened + action of the heart. The patient should pay attention to diet, as for + dyspepsia.<br> +<br> + <i>Medicines</i>. China and Nux vomica; Pulsatilla for women, and + Chamomilla for children. See <a href="#p946">Dyspepsia</a> (946). +<br> +<br> + +<a name="p949"></a><b><i>949. Headache</i></b><br> +<br> + This disorder proceeds from so many various causes, which require + different treatment, that it is wiser to apply at once to a regular + homœopathic practitioner, and especially in headache of frequent + occurrence.<br> +<br> + <i>Medicines</i>. Nux vomica when headache is caused by indigestion; + Pulsatilla being useful for women; Belladonna and Ignatia, for sick + headache; Aconitum napellus and Arsenicum for nervous headache. +<br> +<br> + +<a name="p950"></a><b><i>950. Heartburn</i></b><br> +<br> + For this unpleasant sensation of heat, arising from the stomach, + accompanied by a bitter taste, and sometimes by nausea, Nux vomica is + a good medicine. Pulsatilla may be taken by women. +<br> +<br> + +<a name="p951"></a><b><i>951. Indigestion</i></b><br> +<br> +See <a href="#p946">Dyspepsia</a> (946). +<br> +<br> + +<a name="p952"></a><b><i>952. Measles</i></b><br> +<br> + This complaint, which seldom attacks adults, is indicated in its early + stage by the usual accompaniments and signs of a severe cold in the + head—namely, sneezing, running from the nose and eyelids, which are + swollen. The sufferer also coughs, does not care to eat, and feels + sick and restless. About four days after the first appearance of these + premonitory symptoms, a red rash comes out over the face, neck, and + body, which dies away, and finally disappears in about five days. The + patient should be kept warm, and remain in one room during the + continuance of the disorder, and especially while the rash is out, + lest, through exposure to cold in any way, the rash may be checked and + driven inwards.<br> +<br> + <i>Medicines</i>. Aconitum napellus, and Pulsatilla, which are sufficient + for all ordinary cases. If there be much fever, Belladonna; and if the + rash be driven in by a chill, Bryonia. +<br> +<br> + +<a name="p953"></a><b><i>953. Mumps</i></b><br> +<br> + This disorder is sometimes consequent on measles. It is indicated by + the swelling of the glands under the ears and lower jaw. It is far + more painful than dangerous. Fomenting with warm water is useful.<br> +<br> + <i>Medicines</i>. Mercurius generally; Belladonna may be used when mumps + follow an attack of measles. +<br> +<br> + +<a name="p954"></a><b><i>954. Nettlerash</i></b><br> +<br> +This rash, so called because in appearance it resembles the swelling + and redness caused by the sting of a nettle, is generally produced by + a disordered state of the stomach.<br> +<br> + <i>Medicines</i>. Aconitum napellus, Nux vomica, or Pulsatilla, in + ordinary cases; Arsenicum is useful if there be much fever; Belladonna + if the rash is accompanied with headache. +<br> +<br> + +<a name="p955"></a><b><i>955. Piles</i></b><br> +<br> + The ordinary homœopathic remedies for this painful complaint are Nux + vomica and Sulphur. +<br> +<br> + +<a name="p956"></a><b><i>956. Sprains</i></b><br> +<br> + Apply to the part affected a lotion formed of one part of tincture of + Arnica to two of water. For persons who cannot use Arnica, in + consequence of the irritation produced by it, a lotion of tincture of + Calendula may be used in the proportion of one part of the tincture to + four of water. +<br> + + +<a name="p957"></a><b><i>957. Teething</i></b><br> +<br> + Infants and very young children frequently experience much pain in the + mouth during dentition, and especially when the tooth is making its + way through the gum. The child is often feverish, the mouth and gums + hot and tender, and the face flushed. There is also much running from + the mouth, and the bowels are disturbed, being in some cases confined, + and in others relaxed, approaching to diarrhœa.<br> +<br> + <i>Medicines</i>. These are Aconitum napellus, in ordinary cases; Nux + vomica, when the bowels are confined; Chamomilla, when the bowels are + relaxed; Mercurius, if the relaxed state of the bowels has deepened + into diarrhœa; Belladonna, if there be symptoms of disturbance of the + brain. +<br> +<br> + +<a name="p958"></a><b><i>958. Whooping-Cough</i></b><br> +<br> + This disease is sometimes of long duration, for if it shows itself in + the autumn or winter months, the little patient will frequently retain + the cough until May or even June, when it disappears with the return + of warmer weather. Change of air when practicable is desirable, + especially when the cough has been of long continuance.<br> +<br> + In this cough there are three stages. In the first the symptoms are + those of an ordinary cold in the head and cough. In the second the + cough becomes hard, dry and rapid, and the inhalation of the air, + after or during the paroxysm of coughing produces the peculiar sound + from which the disease is named. In the final stage the cough occurs + at longer intervals, and the paroxysms are less violent and ultimately + disappear. In this stage the disease is subject to fluctuation, the + cough again increasing in frequency of occurrence and intensity if the + patient has been unduly exposed to cold or damp, or if the weather is + very changeable.<br> +<br> + Children suffering from whooping-cough should have a light nourishing + diet and only go out when the weather is mild and warm.<br> +<br> + <i>Medicines</i>. Aconitum napellus in the very commencement of the + disorder, followed by Ipecacuanha and Nux vomica when the second stage + is just approaching and during its continuance. These medicines may be + continued if necessary during the third stage. +<br> +<br> + +<a name="p959"></a><b><i>959. Worms</i></b><br> +<br> + The presence of worms is indicated by irritation of the membrane of + the nose, causing the child to thrust its finger into the nostrils; by + irritation of the lower part of the body; by thinness, excessive + appetite and restlessness in sleep. Children suffering from worms + should eat meat freely and not take so much bread, vegetables, and + farinaceous food as children generally do. They should have as much + exercise as possible in the open air, and be sponged with cold water + every morning. The worms that mostly trouble children are the thread + worms, which are present chiefly in the lower portion of the + intestines, and the round worm.<br> +<br> + <i>Medicines, &c.</i>. Administer an injection of weak salt-and-water, and + give Aconitum napellus, to be followed by Ignatia and Sulphur in the + order in which they are here given. These are the usual remedies for + thread worms. For round worms, whose presence in the stomach is + indicated by great thinness, sickness and discomfort, and pain in the + stomach, Aconitum napellus, Cina, Ignatia and Sulphur are given. +<br> +<br> + +<a name="p960"></a><b><i>960. Extent of Doses in Homœopathy</i></b><br> +<br> + Homœopathic medicines are given in the form of globules, pilules, or + tincture, the last-named being generally preferred. The average doses + for adults are from half a drop to one drop of the tincture given in a + tablespoonful of water, from two to four pilules, or from three to six + globules. In using the tincture it is usual to measure out a few + tablespoonfuls of water and to add to it a certain number of drops + regulated by the quantity of water that is used. For children medicine + is mixed at the same strength, but a less quantity is given. The + proper quantity for a dose is always given in books and manuals for + the homœopathic treatment of disease. Small cases of the principal + medicines used in homœopathy can be procured from most chemists, and + with each case a little book showing the symptoms and treatment of all + ordinary complaints is usually given. +<br> +<br> + +<a name="p961"></a><b><i>961. Diet in Homœopathy</i></b><br> +<br> + The articles of food that are chiefly recommended when attention to + diet is necessary are stale bread, beef, mutton, poultry, fresh game, + fish, chiefly cod and flat fish, avoiding mackerel, &c., eggs and + oysters. Rice, sago, tapioca, and arrowroot are permitted, as are also + potatoes, carrots, turnips, broccoli, cauliflower, asparagus, French + beans, and broad beans. Water, milk, cocoa, and chocolate may be + drunk. It is desirable to avoid all things that are not specified in + the foregoing list. Ripe fruit may be eaten, but unripe fruit, unless + cooked should be scrupulously avoided. +<br> +<br> + + +<br> +<br> +<br> +<br> +<hr> + +<h2>Part 2</h2><br> +<br> +<br> +<hr width="25%" align="left"><br> +<br> + +<a name="p962"></a><b><i>962. Signs of the Weather</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p963"></a><b><i>963. Dew</i></b><br> +<br> + If the dew lies plentifully on the grass after a fair day, it is a + sign of another fair day. If not, and there is no wind, rain must + follow. A red evening portends fine weather; but if the redness spread + too far upwards from the horizon in the evening, and especially in the + morning, it foretells wind or rain, or both. +<br> + +<a name="p964"></a><b><i>964. Colour of Sky</i></b><br> +<br> + + When the sky, in rainy weather, is tinged with sea green, the rain + will increase; if with deep blue, it will be showery. +<br> + +<a name="p965"></a><b><i>965. Clouds</i></b><br> +<br> + Previous to much rain falling, the clouds grow bigger, and increase + very fast, especially before thunder. When the clouds are formed like + fleeces, but dense in the middle and bright towards the edges, with + the sky bright, they are signs of a frost, with hail, snow, or rain. + If clouds form high in air, in thin white trains like locks of wool, + they portend wind, and probably rain. When a general cloudiness covers + the sky, and small black fragments of clouds fly underneath, they are + a sure sign of rain, and probably will be lasting. Two currents of + clouds always portend rain, and, in summer, thunder. +<br> + +<a name="p966"></a><b><i>966. Heavenly Bodies</i></b><br> +<br> + A haziness in the air, which dims the sun's light, and makes the orb + appear whitish, or ill-defined—or at night, if the moon and stars + grow dim, and a ring encircles the former, rain will follow. If the + sun's rays appear like Moses' horns—if white at setting, or shorn of + his rays, or if he goes down into a bank of clouds in the horizon, bad + weather is to be expected. If the moon looks pale and dim, we expect + rain; if red, wind; and if of her natural colour, with a clear sky, + fair weather. If the moon is rainy throughout, it will clear at the + change, and, perhaps, the rain return a few days after. If fair + throughout, and rain at the change, the fair weather will probably + return on the fourth or fifth day. +<br> + +<a name="p967"></a><b><i>967. Weather Precautions</i></b><br> +<br> + If the weather appears doubtful, always take the precaution of having + an umbrella when you go out, as you thereby avoid the chance of + getting wet—or encroaching under a friend's umbrella.—or being under + the necessity of borrowing one, which involves the trouble of + returning it, and possibly puts the lender to inconvenience. +<br> + +<a name="p968"></a><b><i>968. Leech Barometer</i></b><br> +<br> + Take an eight ounce phial and three-parts fill it with water, and + place in it a healthy leech, changing the water in summer once a week, + and in winter once in a fortnight, and it will most accurately + prognosticate the weather. If the weather is to be fine, the leech + lies motionless at the bottom of the glass, and coiled together in a + spiral form; if rain may be expected, it will creep up to the top of + its lodgings, and remain there till the weather is settled; if we are + to have wind, it will move through its habitation with amazing + swiftness, and seldom goes to rest till it begins to blow hard; if a + remarkable storm of thunder and rain is to succeed, it will lodge for + some days before almost continually out of the water, and discover + great uneasiness in violent throes and convulsive-like motions; in + frost as in clear summer-like weather it lies constantly at the + bottom; and in snow as in rainy weather it pitches its dwelling in the + very mouth of the phial. The top should be covered over with a piece + of muslin. +<br> + +<a name="p969"></a><b><i>969. The Chemical Barometer</i></b><br> +<br> + Take a long narrow bottle, such as an old-fashioned Eau-de-Cologne + bottle, and put into it two and a half drachms of camphor, and eleven + drachms of spirit of wine; when the camphor is dissolved, which it + will readily do by slight agitation, add the following mixture:—Take + water, nine drachms; nitrate of potash (saltpetre), thirty-eight + grains; and muriate of ammonia (sal ammoniæ), thirty-eight grains. + Dissolve these salts in the water prior to mixing with the camphorated + spirit; then shake the whole well together. Cork the bottle well, and + wax the top, but afterwards make a very small aperture in the cork + with a red-hot needle. The bottle may then be hung up, or placed in + any stationary position. By observing the different appearances which + the materials assume, as the weather changes, it becomes an excellent + prognosticator of a coming storm or of fine weather. +<br> + +<a name="p970"></a><b><i>970. Signification of Names</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p971"></a><b><i>971. Christian Names of Men</i></b><br> +<br> +<table summary="names of men" width="100%" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th width="25%">name</th> + <th width="25%"><i>origin</i></th> + <th width="50%">meaning</th> +</tr> +<tr align="left" valign="top"> + <td>Aaron</td> + <td><i>Hebrew</i></td> + <td>a mountain, or lofty</td> +</tr> +<tr align="left" valign="top"> + <td>Abel</td> + <td><i>Hebrew</i></td> + <td>vanity</td> +</tr> +<tr align="left" valign="top"> + <td>Abraham</td> + <td><i>Hebrew</i></td> + <td>the father of many</td> +</tr> +<tr align="left" valign="top"> + <td>Absalom</td> + <td><i>Hebrew</i></td> + <td>the father of peace</td> +</tr> +<tr align="left" valign="top"> + <td>Adam</td> + <td><i>Hebrew</i></td> + <td>red earth</td> +</tr> +<tr align="left" valign="top"> + <td>Adolphus</td> + <td><i>Saxon</i></td> + <td>happiness and help</td> +</tr> +<tr align="left" valign="top"> + <td>Adrian</td> + <td><i>Latin</i></td> + <td>one who helps</td> +</tr> +<tr align="left" valign="top"> + <td>Alan</td> + <td><i>Celtic</i></td> + <td>harmony; or Slavonic, a hound</td> +</tr> +<tr align="left" valign="top"> + <td>Albert</td> + <td><i>Saxon</i></td> + <td>all bright</td> +</tr> +<tr align="left" valign="top"> + <td>Alexander</td> + <td><i>Greek</i></td> + <td>a helper of men</td> +</tr> +<tr align="left" valign="top"> + <td>Alfred</td> + <td><i>Saxon</i></td> + <td>all peace</td> +</tr> +<tr align="left" valign="top"> + <td>Alonzo</td> + <td></td> + <td>form of <a href="#alphonso">Alphonso</a>, <i>q. v.</i></td> +</tr> +<tr align="left" valign="top"> + <td><a name="alphonso">Alphonso</a></td> + <td><i>German</i></td> + <td>ready or willing</td> +</tr> +<tr align="left" valign="top"> + <td>Ambrose</td> + <td><i>Greek</i></td> + <td>immortal</td> +</tr> +<tr align="left" valign="top"> + <td>Amos</td> + <td><i>Hebrew</i></td> + <td>a burden</td> +</tr> +<tr align="left" valign="top"> + <td>Andrew</td> + <td><i>Greek</i></td> + <td>courageous</td> +</tr> +<tr align="left" valign="top"> + <td>Anthony</td> + <td><i>Latin</i></td> + <td>flourishing</td> +</tr> +<tr align="left" valign="top"> + <td>Archibald</td> + <td><i>German</i></td> + <td>a bold observer</td> +</tr> +<tr align="left" valign="top"> + <td>Arnold</td> + <td><i>German</i></td> + <td>a maintainer of honour</td> +</tr> +<tr align="left" valign="top"> + <td>Arthur</td> + <td><i>British</i></td> + <td>a strong man</td> +</tr> +<tr align="left" valign="top"> + <td>Augustus / + Augustin</td> + <td><i>Latin</i></td> + <td>venerable, grand</td> +</tr> +<tr align="left" valign="top"> + <td>Baldwin</td> + <td><i>German</i></td> + <td>a bold winner</td> +</tr> +<tr align="left" valign="top"> + <td>Bardulph</td> + <td><i>German</i></td> + <td>a famous helper</td> +</tr> +<tr align="left" valign="top"> + <td>Barnaby</td> + <td><i>Hebrew</i></td> + <td>a prophet's son</td> +</tr> +<tr align="left" valign="top"> + <td>Bartholemew</td> + <td><i>Hebrew</i></td> + <td>the son of him who made the waters to rise</td> +</tr> +<tr align="left" valign="top"> + <td>Beaumont</td> + <td><i>French</i></td> + <td>a pretty mount</td> +</tr> +<tr align="left" valign="top"> + <td>Bede</td> + <td><i>Saxon</i></td> + <td>prayer</td> +</tr> +<tr align="left" valign="top"> + <td>Benjamin</td> + <td><i>Hebrew</i></td> + <td>the son of a right hand</td> +</tr> +<tr align="left" valign="top"> + <td>Bennet</td> + <td><i>Latin</i></td> + <td>blessed</td> +</tr> +<tr align="left" valign="top"> + <td>Bernard</td> + <td><i>German</i></td> + <td>bear's heart.</td> +</tr> +<tr align="left" valign="top"> + <td>Bertram</td> + <td><i>German</i></td> + <td>fair, illustrious</td> +</tr> +<tr align="left" valign="top"> + <td>Bertrand</td> + <td><i>German</i></td> + <td>bright raven</td> +</tr> +<tr align="left" valign="top"> + <td>Boniface</td> + <td><i>Latin</i></td> + <td>a well-doer</td> +</tr> +<tr align="left" valign="top"> + <td>Brian</td> + <td><i>French</i></td> + <td>having a thundering voice</td> +</tr> +<tr align="left" valign="top"> + <td>Cadwallader</td> + <td><i>British</i></td> + <td>valiant in war</td> +</tr> +<tr align="left" valign="top"> + <td>Cæsar</td> + <td><i>Latin</i></td> + <td>adorned with hair</td> +</tr> +<tr align="left" valign="top"> + <td>Caleb</td> + <td><i>Hebrew</i></td> + <td>a dog</td> +</tr> +<tr align="left" valign="top"> + <td><a name="cecil">Cecil</a></td> + <td><i>Latin</i></td> + <td>dim-sighted</td> +</tr> +<tr align="left" valign="top"> + <td>Charles</td> + <td><i>German</i></td> + <td>noble-spirited</td> +</tr> +<tr align="left" valign="top"> + <td>Christopher</td> + <td><i>Greek</i></td> + <td>bearing Christ</td> +</tr> +<tr align="left" valign="top"> + <td>Clement</td> + <td><i>Latin</i></td> + <td>mild-tempered</td> +</tr> +<tr align="left" valign="top"> + <td>Conrad</td> + <td><i>German</i></td> + <td>able counsel</td> +</tr> +<tr align="left" valign="top"> + <td>Constantine</td> + <td><i>Latin</i></td> + <td>resolute</td> +</tr> +<tr align="left" valign="top"> + <td>Cornelius</td> + <td><i>Latin</i></td> + <td>meaning uncertain</td> +</tr> +<tr align="left" valign="top"> + <td>Crispin</td> + <td><i>Latin</i></td> + <td>having curled locks</td> +</tr> +<tr align="left" valign="top"> + <td>Cuthbert</td> + <td><i>Saxon</i></td> + <td>known famously</td> +</tr> +<tr align="left" valign="top"> + <td>Dan</td> + <td><i>Hebrew</i></td> + <td>judgment</td> +</tr> +<tr align="left" valign="top"> + <td>Daniel</td> + <td><i>Hebrew</i></td> + <td>God is judge</td> +</tr> +<tr align="left" valign="top"> + <td><a name="david">David</a></td> + <td><i>Hebrew</i></td> + <td>well-beloved</td> +</tr> +<tr align="left" valign="top"> + <td>Denis</td> + <td><i>Greek</i></td> + <td>belonging to the god of wine.</td> +</tr> +<tr align="left" valign="top"> + <td>Douglas</td> + <td><i>Gaelic</i></td> + <td>dark grey</td> +</tr> +<tr align="left" valign="top"> + <td>Duncan</td> + <td><i>Saxon</i></td> + <td>brown chief</td> +</tr> +<tr align="left" valign="top"> + <td>Dunstant</td> + <td><i>Saxon</i></td> + <td>most high</td> +</tr> +<tr align="left" valign="top"> + <td>Edgar</td> + <td><i>Saxon</i></td> + <td>happy honour</td> +</tr> +<tr align="left" valign="top"> + <td>Edmund</td> + <td><i>Saxon</i></td> + <td>happy peace</td> +</tr> +<tr align="left" valign="top"> + <td>Edward</td> + <td><i>Saxon</i></td> + <td>happy keeper</td> +</tr> +<tr align="left" valign="top"> + <td>Edwin</td> + <td><i>Saxon</i></td> + <td>happy conqueror</td> +</tr> +<tr align="left" valign="top"> + <td>Egbert</td> + <td><i>Saxon</i></td> + <td>ever bright</td> +</tr> +<tr align="left" valign="top"> + <td>Elijah</td> + <td><i>Hebrew</i></td> + <td>God the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Elisha</td> + <td><i>Hebrew</i></td> + <td>the salvation of God</td> +</tr> +<tr align="left" valign="top"> + <td>Emmanuel</td> + <td><i>Hebrew</i></td> + <td>God with us.</td> +</tr> +<tr align="left" valign="top"> + <td>Enoch</td> + <td><i>Hebrew</i></td> + <td>dedicated</td> +</tr> +<tr align="left" valign="top"> + <td>Ephraim</td> + <td><i>Hebrew</i></td> + <td>fruitful</td> +</tr> +<tr align="left" valign="top"> + <td>Erasmus</td> + <td><i>Greek</i></td> + <td>lovely, worthy to be loved</td> +</tr> +<tr align="left" valign="top"> + <td>Ernest</td> + <td><i>Greek</i></td> + <td>earnest, serious</td> +</tr> +<tr align="left" valign="top"> + <td>Esau</td> + <td><i>Hebrew</i></td> + <td>hairy</td> +</tr> +<tr align="left" valign="top"> + <td>Eugene</td> + <td><i>Greek</i></td> + <td>nobly descended</td> +</tr> +<tr align="left" valign="top"> + <td>Eustace</td> + <td><i>Greek</i></td> + <td>standing firm.</td> +</tr> +<tr align="left" valign="top"> + <td>Evan or Ivan</td> + <td><i>British</i></td> + <td>he same as <a href="#john">John</a></td> +</tr> +<tr align="left" valign="top"> + <td>Everard</td> + <td><i>German</i></td> + <td>well reported</td> +</tr> +<tr align="left" valign="top"> + <td>Ezekiel</td> + <td><i>Hebrew</i></td> + <td>the strength of God.</td> +</tr> +<tr align="left" valign="top"> + <td>Felix</td> + <td><i>Latin</i></td> + <td>happy</td> +</tr> +<tr align="left" valign="top"> + <td>Ferdinand</td> + <td><i>German</i></td> + <td>pure peace</td> +</tr> +<tr align="left" valign="top"> + <td>Fergus</td> + <td><i>Saxon</i></td> + <td>manly strength</td> +</tr> +<tr align="left" valign="top"> + <td>Francis</td> + <td><i>German</i></td> + <td>free</td> +</tr> +<tr align="left" valign="top"> + <td>Frederic</td> + <td><i>German</i></td> + <td>rich peace</td> +</tr> +<tr align="left" valign="top"> + <td>Gabriel</td> + <td><i>Hebrew</i></td> + <td>the strength of God</td> +</tr> +<tr align="left" valign="top"> + <td>Geoffrey</td> + <td><i>German</i></td> + <td>joyful</td> +</tr> +<tr align="left" valign="top"> + <td>George</td> + <td><i>Greek</i></td> + <td>a husbandman</td> +</tr> +<tr align="left" valign="top"> + <td>Gerard</td> + <td><i>Saxon</i></td> + <td>all towardliness.</td> +</tr> +<tr align="left" valign="top"> + <td>Gideon</td> + <td><i>Hebrew</i></td> + <td>a breaker</td> +</tr> +<tr align="left" valign="top"> + <td>Gilbert</td> + <td><i>Saxon</i></td> + <td>bright as gold</td> +</tr> +<tr align="left" valign="top"> + <td>Giles</td> + <td><i>Greek</i></td> + <td>a little goat</td> +</tr> +<tr align="left" valign="top"> + <td>Godard</td> + <td><i>German</i></td> + <td>a godly disposition</td> +</tr> +<tr align="left" valign="top"> + <td>Godfrey</td> + <td><i>German</i></td> + <td>God's peace</td> +</tr> +<tr align="left" valign="top"> + <td>Godwin</td> + <td><i>German</i></td> + <td>victorious in God</td> +</tr> +<tr align="left" valign="top"> + <td>Griffith</td> + <td><i>British</i></td> + <td>having great faith</td> +</tr> +<tr align="left" valign="top"> + <td>Guy</td> + <td><i>French</i></td> + <td>a leader</td> +</tr> +<tr align="left" valign="top"> + <td>Hannibal</td> + <td><i>Punic</i></td> + <td>a gracious lord</td> +</tr> +<tr align="left" valign="top"> + <td>Harold</td> + <td><i>Saxon</i></td> + <td>a champion</td> +</tr> +<tr align="left" valign="top"> + <td>Hector</td> + <td><i>Greek</i></td> + <td>a stout defender</td> +</tr> +<tr align="left" valign="top"> + <td><a name="henry">Henry</a></td> + <td><i>German</i></td> + <td>a rich lord</td> +</tr> +<tr align="left" valign="top"> + <td>Herbert</td> + <td><i>German</i></td> + <td>a bright lord</td> +</tr> +<tr align="left" valign="top"> + <td>Hercules</td> + <td><i>Greek</i></td> + <td>the glory of Hera, or Juno</td> +</tr> +<tr align="left" valign="top"> + <td>Hezekiah</td> + <td><i>Hebrew</i></td> + <td>cleaving to the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Horace / Horatio</td> + <td><i>Latin / Italian</i></td> + <td>worthy to be beheld</td> +</tr> +<tr align="left" valign="top"> + <td>Howel</td> + <td><i>British</i></td> + <td>sound or whole</td> +</tr> +<tr align="left" valign="top"> + <td>Hubert</td> + <td><i>German</i></td> + <td>a bright colour</td> +</tr> +<tr align="left" valign="top"> + <td>Hugh</td> + <td><i>Dutch</i></td> + <td>high, lofty</td> +</tr> +<tr align="left" valign="top"> + <td>Humphrey</td> + <td><i>German</i></td> + <td>domestic peace</td> +</tr> +<tr align="left" valign="top"> + <td>Ignatius</td> + <td><i>Latin</i></td> + <td>fiery</td> +</tr> +<tr align="left" valign="top"> + <td>Ingram</td> + <td><i>German</i></td> + <td>of angelic purity</td> +</tr> +<tr align="left" valign="top"> + <td>Isaac</td> + <td><i>Hebrew</i></td> + <td>laughter</td> +</tr> +<tr align="left" valign="top"> + <td>Jabez</td> + <td><i>Hebrew</i></td> + <td>one who causes pain</td> +</tr> +<tr align="left" valign="top"> + <td>Jacob</td> + <td><i>Hebrew</i></td> + <td>a supplanter</td> +</tr> +<tr align="left" valign="top"> + <td>James / Jacques</td> + <td>Hebrew / French</td> + <td>beguiling</td> +</tr> +<tr align="left" valign="top"> + <td>Joab</td> + <td><i>Hebrew</i></td> + <td>fatherhood</td> +</tr> +<tr align="left" valign="top"> + <td>Job</td> + <td><i>Hebrew</i></td> + <td>sorrowing</td> +</tr> +<tr align="left" valign="top"> + <td>Joel</td> + <td><i>Hebrew</i></td> + <td>acquiescing</td> +</tr> +<tr align="left" valign="top"> + <td><a name="john">John</a></td> + <td><i>Hebrew</i></td> + <td>the grace of the Lord.</td> +</tr> +<tr align="left" valign="top"> + <td>Jonah</td> + <td><i>Hebrew</i></td> + <td>a dove</td> +</tr> +<tr align="left" valign="top"> + <td>Jonathon</td> + <td><i>Hebrew</i></td> + <td>the gift of the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Joscelin</td> + <td><i>German</i></td> + <td>just</td> +</tr> +<tr align="left" valign="top"> + <td>Joseph</td> + <td><i>Hebrew</i></td> + <td>addition</td> +</tr> +<tr align="left" valign="top"> + <td>Joshua</td> + <td><i>Hebrew</i></td> + <td>a Saviour</td> +</tr> +<tr align="left" valign="top"> + <td>Josiah / Josais</td> + <td><i>Hebrew</i></td> + <td>the fire of the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Julius</td> + <td><i>Latin</i></td> + <td>soft-haired</td> +</tr> +<tr align="left" valign="top"> + <td>Lambert</td> + <td><i>Saxon</i></td> + <td>a fair lamb</td> +</tr> +<tr align="left" valign="top"> + <td>Lancelot</td> + <td><i>Spanish</i></td> + <td>a little lance</td> +</tr> +<tr align="left" valign="top"> + <td>Laurence</td> + <td><i>Latin</i></td> + <td>crowned with laurels</td> +</tr> +<tr align="left" valign="top"> + <td>Lazarus</td> + <td><i>Hebrew</i></td> + <td>destitute of help</td> +</tr> +<tr align="left" valign="top"> + <td>Leonard</td> + <td><i>German</i></td> + <td>like a lion</td> +</tr> +<tr align="left" valign="top"> + <td>Leopold</td> + <td><i>German</i></td> + <td>defending the people</td> +</tr> +<tr align="left" valign="top"> + <td>Lewis / <a name="louis">Louis</a></td> + <td><i>French</i></td> + <td>the defender of the people</td> +</tr> +<tr align="left" valign="top"> + <td>Lionel</td> + <td><i>Latin</i></td> + <td>a little lion</td> +</tr> +<tr align="left" valign="top"> + <td>Llewellin</td> + <td><i>British</i></td> + <td>like a lion</td> +</tr> +<tr align="left" valign="top"> + <td>Llewellyn</td> + <td><i>Celtic</i></td> + <td>lightning</td> +</tr> +<tr align="left" valign="top"> + <td><a name="lucius">Lucius</a></td> + <td><i>Latin</i></td> + <td>shining</td> +</tr> +<tr align="left" valign="top"> + <td>Luke</td> + <td><i>Greek</i></td> + <td>a wood or grove</td> +</tr> +<tr align="left" valign="top"> + <td>Manfred</td> + <td><i>German</i></td> + <td>great peace</td> +</tr> +<tr align="left" valign="top"> + <td>Mark</td> + <td><i>Latin</i></td> + <td>a hammer</td> +</tr> +<tr align="left" valign="top"> + <td>Martin</td> + <td><i>Latin</i></td> + <td>martial</td> +</tr> +<tr align="left" valign="top"> + <td>Matthew</td> + <td><i>Hebrew</i></td> + <td>a gift or present.</td> +</tr> +<tr align="left" valign="top"> + <td>Maurice</td> + <td><i>Latin</i></td> + <td>sprung of a Moor</td> +</tr> +<tr align="left" valign="top"> + <td>Meredith</td> + <td><i>British</i></td> + <td>the roaring of the sea</td> +</tr> +<tr align="left" valign="top"> + <td>Michael</td> + <td><i>Hebrew</i></td> + <td>who is like God?</td> +</tr> +<tr align="left" valign="top"> + <td>Morgan</td> + <td><i>British</i></td> + <td>a mariner</td> +</tr> +<tr align="left" valign="top"> + <td>Moses</td> + <td><i>Hebrew</i></td> + <td>drawn out</td> +</tr> +<tr align="left" valign="top"> + <td>Nathaniel</td> + <td><i>Hebrew</i></td> + <td>the gift of God</td> +</tr> +<tr align="left" valign="top"> + <td>Neal</td> + <td><i>French</i></td> + <td>somewhat black</td> +</tr> +<tr align="left" valign="top"> + <td><a name="nicholas">Nicholas</a></td> + <td><i>Greek</i></td> + <td>victorious over the people</td> +</tr> +<tr align="left" valign="top"> + <td>Noel</td> + <td><i>French</i></td> + <td>belonging to one's nativity</td> +</tr> +<tr align="left" valign="top"> + <td>Norman</td> + <td><i>French</i></td> + <td>one born in Normandy</td> +</tr> +<tr align="left" valign="top"> + <td>Obadiah</td> + <td><i>Hebrew</i></td> + <td>the servant of the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Oliver</td> + <td><i>Latin</i></td> + <td>an olive</td> +</tr> +<tr align="left" valign="top"> + <td>Orlando</td> + <td><i>Italian</i></td> + <td>counsel for the land</td> +</tr> +<tr align="left" valign="top"> + <td>Orson</td> + <td><i>Latin</i></td> + <td>a bear</td> +</tr> +<tr align="left" valign="top"> + <td>Osmund</td> + <td><i>Saxon</i></td> + <td>house peace</td> +</tr> +<tr align="left" valign="top"> + <td>Oswald</td> + <td><i>Saxon</i></td> + <td>ruler of a house</td> +</tr> +<tr align="left" valign="top"> + <td>Owen</td> + <td><i>British</i></td> + <td>well-descended</td> +</tr> +<tr align="left" valign="top"> + <td>Patrick</td> + <td><i>Latin</i></td> + <td>a nobleman</td> +</tr> +<tr align="left" valign="top"> + <td>Paul</td> + <td><i>Latin</i></td> + <td>small, little</td> +</tr> +<tr align="left" valign="top"> + <td>Paulinus</td> + <td><i>Latin</i></td> + <td>little Paul</td> +</tr> +<tr align="left" valign="top"> + <td>Percival</td> + <td><i>French</i></td> + <td>a place in France</td> +</tr> +<tr align="left" valign="top"> + <td>Percy</td> + <td><i>English</i></td> + <td>adaptation of "pierce eye"</td> +</tr> +<tr align="left" valign="top"> + <td>Peregrine</td> + <td><i>Latin</i></td> + <td>outlandish</td> +</tr> +<tr align="left" valign="top"> + <td><a name="peter">Peter</a></td> + <td><i>Greek</i></td> + <td>a rock or stone</td> +</tr> +<tr align="left" valign="top"> + <td><a name="philip">Philip</a></td> + <td><i>Greek</i></td> + <td>a lover of horses</td> +</tr> +<tr align="left" valign="top"> + <td>Ralph, contracted<br> + from Randolph,<br> + or Randal, or Ranulph</td> + <td><i>Saxon</i></td> + <td>pure help</td> +</tr> +<tr align="left" valign="top"> + <td>Raymond</td> + <td><i>German</i></td> + <td>quiet peace</td> +</tr> +<tr align="left" valign="top"> + <td>Reuben</td> + <td><i>Hebrew</i></td> + <td>the son of vision</td> +</tr> +<tr align="left" valign="top"> + <td>Reynold</td> + <td><i>German</i></td> + <td>a lover of purity</td> +</tr> +<tr align="left" valign="top"> + <td>Richard</td> + <td><i>Saxon</i></td> + <td>powerful</td> +</tr> +<tr align="left" valign="top"> + <td>Robert</td> + <td><i>German</i></td> + <td>famous in counsel</td> +</tr> +<tr align="left" valign="top"> + <td>Roderick</td> + <td><i>German</i></td> + <td>rich in fame</td> +</tr> +<tr align="left" valign="top"> + <td>Roger</td> + <td><i>German</i></td> + <td>strong counsel</td> +</tr> +<tr align="left" valign="top"> + <td>Roland / Rowland<br> + / Rollo</td> + <td><i>German</i></td> + <td>counsel for the land</td> +</tr> +<tr align="left" valign="top"> + <td>Rufus</td> + <td><i>Latin</i></td> + <td>reddish</td> +</tr> +<tr align="left" valign="top"> + <td>Samson</td> + <td><i>Hebrew</i></td> + <td>a little son</td> +</tr> +<tr align="left" valign="top"> + <td>Samuel</td> + <td><i>Hebrew</i></td> + <td>heard by God</td> +</tr> +<tr align="left" valign="top"> + <td>Saul</td> + <td><i>Hebrew</i></td> + <td>desired</td> +</tr> +<tr align="left" valign="top"> + <td>Sebastian</td> + <td><i>Greek</i></td> + <td>to be reverenced</td> +</tr> +<tr align="left" valign="top"> + <td>Seth</td> + <td><i>Hebrew</i></td> + <td>appointed</td> +</tr> +<tr align="left" valign="top"> + <td>Silas</td> + <td><i>Latin</i></td> + <td>sylvan or living in the woods</td> +</tr> +<tr align="left" valign="top"> + <td>Simeon</td> + <td><i>Hebrew</i></td> + <td>hearing</td> +</tr> +<tr align="left" valign="top"> + <td>Simon</td> + <td><i>Hebrew</i></td> + <td>obedient</td> +</tr> +<tr align="left" valign="top"> + <td>Solomon</td> + <td><i>Hebrew</i></td> + <td>peaceable</td> +</tr> +<tr align="left" valign="top"> + <td>Stephen</td> + <td><i>Greek</i></td> + <td>a crown or garland</td> +</tr> +<tr align="left" valign="top"> + <td>Swithin</td> + <td><i>Saxon</i></td> + <td>very high</td> +</tr> +<tr align="left" valign="top"> + <td>Theobold</td> + <td><i>Saxon</i></td> + <td>bold over the people</td> +</tr> +<tr align="left" valign="top"> + <td>Theodore</td> + <td><i>Greek</i></td> + <td>the gift of God</td> +</tr> +<tr align="left" valign="top"> + <td>Theodosius</td> + <td><i>Greek</i></td> + <td>given of God</td> +</tr> +<tr align="left" valign="top"> + <td>Theophilus</td> + <td><i>Greek</i></td> + <td>a lover of God</td> +</tr> +<tr align="left" valign="top"> + <td>Thomas</td> + <td><i>Hebrew</i></td> + <td>a twin</td> +</tr> +<tr align="left" valign="top"> + <td>Timothy</td> + <td><i>Greek</i></td> + <td>a fearer of God</td> +</tr> +<tr align="left" valign="top"> + <td>Titus</td> + <td><i>Greek</i></td> + <td><i>meaning uncertain</i></td> +</tr> +<tr align="left" valign="top"> + <td>Toby / Tobias</td> + <td><i>Hebrew</i></td> + <td>the goodness of the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Valentine</td> + <td><i>Latin</i></td> + <td>powerful</td> +</tr> +<tr align="left" valign="top"> + <td>Victor</td> + <td><i>Latin</i></td> + <td>conqueror</td> +</tr> +<tr align="left" valign="top"> + <td>Vincent</td> + <td><i>Latin</i></td> + <td>conquering</td> +</tr> +<tr align="left" valign="top"> + <td>Vivian</td> + <td><i>Latin</i></td> + <td>living</td> +</tr> +<tr align="left" valign="top"> + <td>Walter</td> + <td><i>German</i></td> + <td>a conqueror</td> +</tr> +<tr align="left" valign="top"> + <td>Walwin</td> + <td><i>German</i></td> + <td>a conqueror</td> +</tr> +<tr align="left" valign="top"> + <td>Wilfred</td> + <td><i>Saxon</i></td> + <td>bold and peaceful</td> +</tr> +<tr align="left" valign="top"> + <td>William</td> + <td><i>German</i></td> + <td>defending many</td> +</tr> +<tr align="left" valign="top"> + <td>Zaccheus</td> + <td><i>Syriac</i></td> + <td>innocent</td> +</tr> +<tr align="left" valign="top"> + <td>Zachary</td> + <td><i>Hebrew</i></td> + <td>remembering the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Zebedee</td> + <td><i>Syriac</i></td> + <td>having an inheritance</td> +</tr> +<tr align="left" valign="top"> + <td>Zechariah</td> + <td><i>Hebrew</i></td> + <td>remembered of the Lord</td> +</tr> +<tr align="left" valign="top"> + <td>Zedekiah</td> + <td><i>Hebrew</i></td> + <td>the justice of the Lord</td> +</tr> +</table><br> +<br> + + +<a name="p972"></a><b><i>972. Christian Names of Women</i></b><br> +<br> +<table summary="girls' names" width="100%" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th width="25%">name</th> + <th width="25%"><i>origin</i></th> + <th width="50%">meaning</th> +</tr> +<tr align="left" valign="top"> + <td>Ada</td> + <td><i>German</i></td> + <td>same as <a href="#edith">Edith</a></td> +</tr> +<tr align="left" valign="top"> + <td>Adela</td> + <td><i>German</i></td> + <td>same as <a href="#adeline">Adeline</a></td> +</tr> +<tr align="left" valign="top"> + <td>Adelaide</td> + <td><i>German</i></td> + <td>same as <a href="#adeline">Adeline</a></td> +</tr> +<tr align="left" valign="top"> + <td><a name="adeline">Adeline</a></td> + <td><i>German</i></td> + <td>a princess</td> +</tr> +<tr align="left" valign="top"> + <td>Agatha</td> + <td><i>Greek</i></td> + <td>good</td> +</tr> +<tr align="left" valign="top"> + <td><a name="agnes">Agnes</a></td> + <td><i>German</i></td> + <td>chaste</td> +</tr> +<tr align="left" valign="top"> + <td>Alethea</td> + <td><i>Greek</i></td> + <td>the truth</td> +</tr> +<tr align="left" valign="top"> + <td>Althea</td> + <td><i>Greek</i></td> + <td>hunting</td> +</tr> +<tr align="left" valign="top"> + <td>Alice / Alicia</td> + <td><i>German</i></td> + <td>noble</td> +</tr> +<tr align="left" valign="top"> + <td>Alma</td> + <td><i>Latin</i></td> + <td>benignant</td> +</tr> +<tr align="left" valign="top"> + <td>Amabel</td> + <td><i>Latin</i></td> + <td>loveable</td> +</tr> +<tr align="left" valign="top"> + <td>Amy / <a name="amelia">Amelia</a></td> + <td><i>French</i></td> + <td>a beloved</td> +</tr> +<tr align="left" valign="top"> + <td>Angelina</td> + <td><i>Greek</i></td> + <td>lovely, angelic</td> +</tr> +<tr align="left" valign="top"> + <td>Anna / Anne</td> + <td><i>Hebrew</i></td> + <td>gracious</td> +</tr> +<tr align="left" valign="top"> + <td>Arabella</td> + <td><i>Latin</i></td> + <td>a fair altar</td> +</tr> +<tr align="left" valign="top"> + <td>Aureola</td> + <td><i>Latin</i></td> + <td>like gold</td> +</tr> +<tr align="left" valign="top"> + <td>Aurora</td> + <td><i>Latin</i></td> + <td>morning brightness</td> +</tr> +<tr align="left" valign="top"> + <td>Barbara</td> + <td><i>Latin</i></td> + <td>foreign or strange</td> +</tr> +<tr align="left" valign="top"> + <td>Beatrice</td> + <td><i>Latin</i></td> + <td>making happy</td> +</tr> +<tr align="left" valign="top"> + <td>Bella</td> + <td><i>Latin</i></td> + <td>beautiful</td> +</tr> +<tr align="left" valign="top"> + <td>Benedicta</td> + <td><i>Latin</i></td> + <td>blessed</td> +</tr> +<tr align="left" valign="top"> + <td>Bernice</td> + <td><i>Greek</i></td> + <td>bringing victory</td> +</tr> +<tr align="left" valign="top"> + <td>Bertha</td> + <td><i>Greek</i></td> + <td>bright or famous</td> +</tr> +<tr align="left" valign="top"> + <td>Bessie</td> + <td></td> + <td>short form of <a href="#elizabeth">Elizabeth</a></td> +</tr> +<tr align="left" valign="top"> + <td>Blanche</td> + <td><i>French</i></td> + <td>fair</td> +</tr> +<tr align="left" valign="top"> + <td>Bona</td> + <td><i>Latin</i></td> + <td>good</td> +</tr> +<tr align="left" valign="top"> + <td>Bridget</td> + <td><i>Irish</i></td> + <td>shining bright</td> +</tr> +<tr align="left" valign="top"> + <td>Camilla</td> + <td><i>Latin</i></td> + <td>attendant at a sacrifice</td> +</tr> +<tr align="left" valign="top"> + <td>Carlotta</td> + <td><i>Italian</i></td> + <td>same as <a href="#charlotte">Charlotte</a></td> +</tr> +<tr align="left" valign="top"> + <td>Caroline</td> + <td><i>Latin</i></td> + <td>feminine of Carolus (Charles): noble-spirited</td> +</tr> +<tr align="left" valign="top"> + <td>Cassandra</td> + <td><i>Greek</i></td> + <td>a reformer of men</td> +</tr> +<tr align="left" valign="top"> + <td><a name="catherine">Catherine</a></td> + <td><i>Greek</i></td> + <td>pure or clean.</td> +</tr> +<tr align="left" valign="top"> + <td><a name="cecilia">Cecilia</a></td> + <td><i>Latin</i></td> + <td>from <a href="#cecil">Cecil</a></td> +</tr> +<tr align="left" valign="top"> + <td>Charity</td> + <td><i>Greek</i></td> + <td>love, bounty</td> +</tr> +<tr align="left" valign="top"> + <td><a name="charlotte">Charlotte</a></td> + <td><i>French</i></td> + <td>all noble</td> +</tr> +<tr align="left" valign="top"> + <td>Chloe</td> + <td><i>Greek</i></td> + <td>a green herb</td> +</tr> +<tr align="left" valign="top"> + <td>Christiana</td> + <td><i>Greek</i></td> + <td>belonging to Christ</td> +</tr> +<tr align="left" valign="top"> + <td>Cicely</td> + <td></td> + <td>a corruption of <a href="#cecilia">Cecilia</a></td> +</tr> +<tr align="left" valign="top"> + <td>Clara</td> + <td><i>Latin</i></td> + <td>clear or bright</td> +</tr> +<tr align="left" valign="top"> + <td>Clarissa</td> + <td><i>Latin</i></td> + <td>clear or bright</td> +</tr> +<tr align="left" valign="top"> + <td>Constance</td> + <td><i>Latin</i></td> + <td>constant</td> +</tr> +<tr align="left" valign="top"> + <td>Dagmar</td> + <td><i>German</i></td> + <td>joy of the Danes</td> +</tr> +<tr align="left" valign="top"> + <td>Deborah</td> + <td><i>Hebrew</i></td> + <td> a bee</td> +</tr> +<tr align="left" valign="top"> + <td>Diana</td> + <td><i>Greek</i></td> + <td>Jupiter's daughter</td> +</tr> +<tr align="left" valign="top"> + <td>Dorcas</td> + <td><i>Greek</i></td> + <td> a wild roe</td> +</tr> +<tr align="left" valign="top"> + <td>Dorothy / Dorothea</td> + <td><i>Greek</i></td> + <td>the gift of God</td> +</tr> +<tr align="left" valign="top"> + <td><a name="edith">Edith</a></td> + <td><i>Saxon</i></td> + <td>happiness</td> +</tr> +<tr align="left" valign="top"> + <td>Eleanor</td> + <td><i>Saxon</i></td> + <td>all fruitful</td> +</tr> +<tr align="left" valign="top"> + <td><a name="eliza">Eliza</a> / <a name="elizabeth">Elizabeth</a></td> + <td><i>Hebrew</i></td> + <td>the oath of God</td> +</tr> +<tr align="left" valign="top"> + <td>Ellen</td> + <td></td> + <td>another form of <a href="#helen">Helen</a></td> +</tr> +<tr align="left" valign="top"> + <td>Emily</td> + <td></td> + <td>corrupted from <a href="#amelia">Amelia</a></td> +</tr> +<tr align="left" valign="top"> + <td>Emma</td> + <td><i>German</i></td> + <td>a nurse</td> +</tr> +<tr align="left" valign="top"> + <td><a name="esther">Esther</a> / Hesther</td> + <td><i>Hebrew</i></td> + <td>secret</td> +</tr> +<tr align="left" valign="top"> + <td>Eudoia</td> + <td><i>Greek</i></td> + <td>prospering in the way</td> +</tr> +<tr align="left" valign="top"> + <td>Eudora</td> + <td><i>Greek</i></td> + <td>good gift</td> +</tr> +<tr align="left" valign="top"> + <td>Eudosia</td> + <td><i>Greek</i></td> + <td>good gift or well-given</td> +</tr> +<tr align="left" valign="top"> + <td>Eugenia</td> + <td><i>French</i></td> + <td>well-born</td> +</tr> +<tr align="left" valign="top"> + <td>Eunice</td> + <td><i>Greek</i></td> + <td>fair victory</td> +</tr> +<tr align="left" valign="top"> + <td>Eva / Eve</td> + <td><i>Hebrew</i></td> + <td>causing life</td> +</tr> +<tr align="left" valign="top"> + <td>Fanny</td> + <td></td> + <td>diminutive of <a href="#frances">Frances</a></td> +</tr> +<tr align="left" valign="top"> + <td>Fenella</td> + <td><i>Greek</i></td> + <td>bright to look on</td> +</tr> +<tr align="left" valign="top"> + <td>Flora</td> + <td><i>Latin</i></td> + <td>flowers</td> +</tr> +<tr align="left" valign="top"> + <td>Florence</td> + <td><i>Latin</i></td> + <td> blooming, flourishing</td> +</tr> +<tr align="left" valign="top"> + <td><a name="frances">Frances</a></td> + <td><i>German</i></td> + <td>free</td> +</tr> +<tr align="left" valign="top"> + <td>Gertrude</td> + <td><i>German</i></td> + <td>all truth</td> +</tr> +<tr align="left" valign="top"> + <td>Grace</td> + <td><i>Latin</i></td> + <td>favour</td> +</tr> +<tr align="left" valign="top"> + <td>Hagar</td> + <td><i>Hebrew</i></td> + <td>a stranger</td> +</tr> +<tr align="left" valign="top"> + <td>Hadassah</td> + <td><i>Hebrew</i></td> + <td>form of <a href="#esther">Esther</a></td> +</tr> +<tr align="left" valign="top"> + <td>Hannah</td> + <td><i>Hebrew</i></td> + <td>gracious</td> +</tr> +<tr align="left" valign="top"> + <td>Harriet</td> + <td><i>German</i></td> + <td>head of the house</td> +</tr> +<tr align="left" valign="top"> + <td><a name="helen">Helen</a> / Helena</td> + <td><i>Greek</i></td> + <td>alluring</td> +</tr> +<tr align="left" valign="top"> + <td>Henrietta</td> + <td></td> + <td>fem. and dim. of <a href="#henry">Henry</a></td> +</tr> +<tr align="left" valign="top"> + <td>Hepzibah</td> + <td><i>Hebrew</i></td> + <td>my delight is in her</td> +</tr> +<tr align="left" valign="top"> + <td>Hilda</td> + <td><i>German</i></td> + <td>warrior maiden</td> +</tr> +<tr align="left" valign="top"> + <td>Honora</td> + <td><i>Latin</i></td> + <td>honourable</td> +</tr> +<tr align="left" valign="top"> + <td>Huldah</td> + <td><i>Hebrew</i></td> + <td>a weazel</td> +</tr> +<tr align="left" valign="top"> + <td>Isabella</td> + <td><i>Spanish</i></td> + <td>fair <a href="#eliza">Eliza</a></td> +</tr> +<tr align="left" valign="top"> + <td>Jane / Jeanne</td> + <td></td> + <td>feminine of <a href="#john">John</a></td> +</tr> +<tr align="left" valign="top"> + <td>Janet / Jeannette</td> + <td></td> + <td>little Jane</td> +</tr> +<tr align="left" valign="top"> + <td>Jemima</td> + <td><i>Hebrew</i></td> + <td>a dove</td> +</tr> +<tr align="left" valign="top"> + <td>Joan</td> + <td><i>Hebrew</i></td> + <td>fem. of <a href="#john">John</a></td> +</tr> +<tr align="left" valign="top"> + <td>Joanna / Johanna</td> + <td></td> + <td>form of Joan</td> +</tr> +<tr align="left" valign="top"> + <td>Joyce</td> + <td><i>French</i></td> + <td>pleasant</td> +</tr> +<tr align="left" valign="top"> + <td>Judith</td> + <td><i>Hebrew</i></td> + <td>praising</td> +</tr> +<tr align="left" valign="top"> + <td>Julia / Juliana</td> + <td></td> + <td>feminine of Julian</td> +</tr> +<tr align="left" valign="top"> + <td>Katherine</td> + <td></td> + <td>form of <a href="#catherine">Catherine</a></td> +</tr> +<tr align="left" valign="top"> + <td>Keturah</td> + <td><i>Hebrew</i></td> + <td>incense</td> +</tr> +<tr align="left" valign="top"> + <td>Keziah</td> + <td><i>Hebrew</i></td> + <td>cassia</td> +</tr> +<tr align="left" valign="top"> + <td>Laura</td> + <td><i>Latin</i></td> + <td>a laurel</td> +</tr> +<tr align="left" valign="top"> + <td>Lavinia</td> + <td><i>Latin</i></td> + <td>of Latium</td> +</tr> +<tr align="left" valign="top"> + <td>Letitia</td> + <td><i>Latin</i></td> + <td> joy of gladness</td> +</tr> +<tr align="left" valign="top"> + <td>Lilian / Lily</td> + <td><i>Latin</i></td> + <td>a lily</td> +</tr> +<tr align="left" valign="top"> + <td>Lois</td> + <td><i>Greek</i></td> + <td>better</td> +</tr> +<tr align="left" valign="top"> + <td>Louisa</td> + <td><i>German</i></td> + <td>fem. of <a href="#louis">Louis</a></td> +</tr> +<tr align="left" valign="top"> + <td>Lucretia</td> + <td><i>Latin</i></td> + <td>a chaste Roman lady</td> +</tr> +<tr align="left" valign="top"> + <td>Lucy</td> + <td><i>Latin</i></td> + <td>feminine of <a href="#lucius">Lucius</a></td> +</tr> +<tr align="left" valign="top"> + <td>Lydia</td> + <td><i>Greek</i></td> + <td>descended from Lud</td> +</tr> +<tr align="left" valign="top"> + <td>Mabel</td> + <td><i>Latin</i></td> + <td>lovely or loveable</td> +</tr> +<tr align="left" valign="top"> + <td>Madeline</td> + <td></td> + <td>form of Magdalen</td> +</tr> +<tr align="left" valign="top"> + <td>Magdalen</td> + <td><i>Syriac</i></td> + <td>magnificent</td> +</tr> +<tr align="left" valign="top"> + <td><a name="margaret">Margaret</a></td> + <td><i>Greek</i></td> + <td>a pearl</td> +</tr> +<tr align="left" valign="top"> + <td>Maria / Marie</td> + <td></td> + <td>forms of <a href="#mary">Mary</a></td> +</tr> +<tr align="left" valign="top"> + <td>Martha</td> + <td><i>Hebrew</i></td> + <td>bitterness</td> +</tr> +<tr align="left" valign="top"> + <td><a name="mary">Mary</a></td> + <td><i>Hebrew</i></td> + <td>bitter</td> +</tr> +<tr align="left" valign="top"> + <td>Matilda</td> + <td><i>German</i></td> + <td>a lady of honour</td> +</tr> +<tr align="left" valign="top"> + <td>Maud</td> + <td><i>German</i></td> + <td>form of Matilda</td> +</tr> +<tr align="left" valign="top"> + <td>May</td> + <td><i>Latin</i></td> + <td>month of May, or dim. of <a href="#mary">Mary</a></td> +</tr> +<tr align="left" valign="top"> + <td>Mercy</td> + <td><i>English</i></td> + <td>compassion</td> +</tr> +<tr align="left" valign="top"> + <td>Mildred</td> + <td><i>Saxon</i></td> + <td>speaking mild</td> +</tr> +<tr align="left" valign="top"> + <td>Minnie</td> + <td></td> + <td>dim. of <a href="#margaret">Margaret</a></td> +</tr> +<tr align="left" valign="top"> + <td>Naomi</td> + <td><i>Hebrew</i></td> + <td>alluring</td> +</tr> +<tr align="left" valign="top"> + <td>Nest</td> + <td><i>British</i></td> + <td>the same as <a href="#agnes">Agnes</a></td> +</tr> +<tr align="left" valign="top"> + <td>Nicola</td> + <td><i>Greek</i></td> + <td>feminine of <a href="#nicholas">Nicholas</a></td> +</tr> +<tr align="left" valign="top"> + <td>Olive / Olivia</td> + <td><i>Latin</i></td> + <td>an olive</td> +</tr> +<tr align="left" valign="top"> + <td>Olympic</td> + <td><i>Greek</i></td> + <td>heavenly</td> +</tr> +<tr align="left" valign="top"> + <td>Ophelia</td> + <td><i>Greek</i></td> + <td>a serpent</td> +</tr> +<tr align="left" valign="top"> + <td>Parnell / Petronilla</td> + <td></td> + <td>little <a href="#peter">Peter</a></td> +</tr> +<tr align="left" valign="top"> + <td>Patience</td> + <td><i>Latin</i></td> + <td>bearing patiently</td> +</tr> +<tr align="left" valign="top"> + <td>Paulina</td> + <td><i>Latin</i></td> + <td>feminine of Paulinus</td> +</tr> +<tr align="left" valign="top"> + <td>Penelope</td> + <td><i>Greek</i></td> + <td>a weaver</td> +</tr> +<tr align="left" valign="top"> + <td>Persis</td> + <td><i>Greek</i></td> + <td>destroying</td> +</tr> +<tr align="left" valign="top"> + <td>Philadelphia</td> + <td><i>Greek</i></td> + <td>brotherly love</td> +</tr> +<tr align="left" valign="top"> + <td>Philippa</td> + <td><i>Greek</i></td> + <td>feminine of <a href="#philip">Philip</a></td> +</tr> +<tr align="left" valign="top"> + <td>Phœbe</td> + <td><i>Greek</i></td> + <td>the light of life.</td> +</tr> +<tr align="left" valign="top"> + <td>Phyllis</td> + <td><i>Greek</i></td> + <td>a green bough</td> +</tr> +<tr align="left" valign="top"> + <td>Polly</td> + <td></td> + <td>variation of Molly, dim. of <a href="#mary">Mary</a></td> +</tr> +<tr align="left" valign="top"> + <td>Priscilla</td> + <td><i>Latin</i></td> + <td>somewhat old</td> +</tr> +<tr align="left" valign="top"> + <td>Prudence</td> + <td><i>Latin</i></td> + <td>discretion</td> +</tr> +<tr align="left" valign="top"> + <td>Psyche</td> + <td><i>Greek</i></td> + <td>the soul</td> +</tr> +<tr align="left" valign="top"> + <td>Rachel</td> + <td><i>Hebrew</i></td> + <td>a lamb</td> +</tr> +<tr align="left" valign="top"> + <td>Rebecca</td> + <td><i>Hebrew</i></td> + <td>fat or plump</td> +</tr> +<tr align="left" valign="top"> + <td>Rhoda</td> + <td><i>Greek</i></td> + <td>a rose</td> +</tr> +<tr align="left" valign="top"> + <td>Rosa / Rose</td> + <td><i>Latin</i></td> + <td>a rose</td> +</tr> +<tr align="left" valign="top"> + <td>Rosalie / Rosaline</td> + <td><i>Latin</i></td> + <td>little rose</td> +</tr> +<tr align="left" valign="top"> + <td>Rosalind</td> + <td><i>Latin</i></td> + <td>beautiful as a rose</td> +</tr> +<tr align="left" valign="top"> + <td>Rosabella</td> + <td><i>Italian</i></td> + <td>a fair rose</td> +</tr> +<tr align="left" valign="top"> + <td>Rosamund</td> + <td><i>Saxon</i></td> + <td>rose of peace</td> +</tr> +<tr align="left" valign="top"> + <td>Roxana</td> + <td><i>Persian</i></td> + <td>dawn of day</td> +</tr> +<tr align="left" valign="top"> + <td>Ruth</td> + <td><i>Hebrew</i></td> + <td>trembling, or beauty</td> +</tr> +<tr align="left" valign="top"> + <td>Sabina</td> + <td><i>Latin</i></td> + <td>sprung from the Sabines</td> +</tr> +<tr align="left" valign="top"> + <td>Salome</td> + <td><i>Hebrew</i></td> + <td>perfect</td> +</tr> +<tr align="left" valign="top"> + <td>Sapphira</td> + <td><i>Greek</i></td> + <td>like a sapphire stone</td> +</tr> +<tr align="left" valign="top"> + <td>Sarah</td> + <td><i>Hebrew</i></td> + <td>a princess</td> +</tr> +<tr align="left" valign="top"> + <td>Selina</td> + <td><i>Greek</i></td> + <td>the moon</td> +</tr> +<tr align="left" valign="top"> + <td>Sybilla</td> + <td><i>Greek</i></td> + <td>the counsel of God</td> +</tr> +<tr align="left" valign="top"> + <td>Sophia</td> + <td><i>Greek</i></td> + <td>wisdom</td> +</tr> +<tr align="left" valign="top"> + <td>Sophronia</td> + <td><i>Greek</i></td> + <td>of a sound mind</td> +</tr> +<tr align="left" valign="top"> + <td>Susan / Susanna</td> + <td><i>Hebrew</i></td> + <td>a lily</td> +</tr> +<tr align="left" valign="top"> + <td>Tabitha</td> + <td><i>Syriac</i></td> + <td>a roe</td> +</tr> +<tr align="left" valign="top"> + <td>Temperance</td> + <td><i>Latin</i></td> + <td>moderation</td> +</tr> +<tr align="left" valign="top"> + <td>Theodosia</td> + <td><i>Greek</i></td> + <td>given by God</td> +</tr> +<tr align="left" valign="top"> + <td>Tryphena</td> + <td><i>Greek</i></td> + <td>delicate</td> +</tr> +<tr align="left" valign="top"> + <td>Tryphosa</td> + <td><i>Greek</i></td> + <td>delicious</td> +</tr> +<tr align="left" valign="top"> + <td>Victoria</td> + <td><i>Latin</i></td> + <td>victory</td> +</tr> +<tr align="left" valign="top"> + <td>Vida</td> + <td><i>Erse</i></td> + <td>feminine of <a href="#david">David</a></td> +</tr> +<tr align="left" valign="top"> + <td>Ursula</td> + <td><i>Latin</i></td> + <td>a she bear</td> +</tr> +<tr align="left" valign="top"> + <td>Walburga</td> + <td><i>Saxon</i></td> + <td>gracious</td> +</tr> +<tr align="left" valign="top"> + <td>Winifred</td> + <td><i>Saxon</i></td> + <td>winning peace</td> +</tr> +<tr align="left" valign="top"> + <td>Zenobia</td> + <td><i>Greek</i></td> + <td>the life of Jupiter</td> +</tr> +</table> +<br> +<p align="right"><i><span style="color: #A82C28">Nor break the ties of friendship needlessly.</span></i></p><br> + +<a name="p973"></a><b><i>973. Hints on the Barometer</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p974"></a><b><i>974. Why does a Barometer indicate the Pressure of the Atmosphere?</i></b><br> +<br> + Because it consists of a tube containing quicksilver, closed at one + end and open at the other, so that the pressure of air upon the open + end balances the weight of the column of mercury (quicksilver); and + when the pressure of the air upon the open surface of the mercury + increases or decreases, the mercury rises or falls in response thereto. +<br> + +<a name="p975"></a><b><i>975. Why is a Barometer called also a "Weather Glass"?</i></b><br> +<br> + Because changes in the weather are generally preceded by alterations + in the atmospheric pressure. But we cannot perceive those changes as + they gradually occur; the alteration in the height of the column of + mercury, therefore, enables us to know that atmospheric changes are + taking place, and by observation we are enabled to determine certain + rules by which the state of the weather may be foretold with + considerable probability. +<br> + +<a name="p976"></a><b><i>976. Why docs the Hand of the Weather Dial change its Position when the Column of Mercury rises or falls?</i></b><br> +<br> + Because a weight which floats upon the open surface of the mercury is + attached to a string, having a nearly equal weight at the other + extremity; the string is laid over a revolving pivot, to which the + hand is fixed, and the friction of the string turns the hand as the + mercury rises or falls. +<br> + +<a name="p977"></a><b><i>977. Why does Tapping the Face of the Barometer sometimes cause the Hand to Move?</i></b><br> +<br> + Because the weight on the surface of the mercury frequently leans + against the side of the tube, and does not move freely. And, also, the + mercury clings to the sides of the tube by capillary attraction; + therefore, tapping on the face of the barometer sets the weight free, + and overcomes the attraction which impedes the rise or fall of the + mercury. +<br> + +<a name="p978"></a><b><i>978. Why does the Fall of the Barometer denote the Approach of Rain? </i></b><br> +<br> + Because it shows that as the air cannot support the full weight of the + column of mercury, the atmosphere must be thin with watery vapours. +<br> + +<a name="p979"></a><b><i>979. Why does the Rise of the Barometer denote the Approach of Fine Weather?</i></b><br> +<br> + Because the external air, becoming dense, and free from highly elastic + vapours, presses with increased force upon the mercury upon which the + weight floats; that weight, therefore, sinks in the short tube as the + mercury rises in the long one, and in sinking, turns the hand to + Change, Fair, &c. +<br> + +<a name="p980"></a><b><i>980. When does the Barometer stand highest?</i></b><br> +<br> + When there is a duration of frost, or when north-easterly winds + prevail. +<br> + +<a name="p981"></a><b><i>981. Why does the Barometer stand highest at these Times?</i></b><br> +<br> + Because the atmosphere is exceedingly dry and dense, and fully + balances the weight of the column of mercury. +<br> + +<a name="p982"></a><b><i>982. When does the Barometer stand lowest?</i></b><br> +<br> + When a thaw follows a long frost, or when south-west winds prevail. +<br> + +<a name="p983"></a><b><i>983. Why does the Barometer stand lowest at these Times?</i></b><br> +<br> + Because much moisture exists in the air, by which it is rendered less + dense and heavy<a href="#p983f1"><sup>1</sup></a>.<br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p983f1"><span style="color: #FF0000;">Footnote 1:</span></a> From "The Reason Why—General Science, containing 1,400 +Reasons for things generally believed but imperfectly understood." +London: Houlston and Sons.<br> +<a href="#p983">return to footnote mark</a> +<br> + +<a name="p984"></a><b><i>984. Cheap Fuel</i></b><br> +<br> + One bushel of small coal or sawdust, or both mixed together, two + bushels of sand, one bushel and a half of clay. Let these be mixed + together with common water, like ordinary mortar; the more they are + stirred and mixed together the better; then make them into balls, or, + with a small mould, in the shape of bricks, pile them in a dry place, + and use when hard and sufficiently dry. A fire cannot be lighted with + them, but when the fire is lighted, put two or three on behind with + some coals in front, and the fire will be found to last longer than if + made up in the ordinary way. +<br> + +<a name="p985"></a><b><i>985. Economy of Fuel</i></b><br> +<br> + There is no part of domestic economy which everybody professes to + understand better than the management of a fire, and yet there is no + branch in the household arrangement where there is a greater + proportional and unnecessary waste than arises from ignorance and + mismanagement in this article. +<br> + +<a name="p986"></a><b><i>986. The Use of the Poker</i></b><br> +<br> + The use of the poker should be confined to two particular points—the + opening of a dying fire, so as to admit the free passage of the air + into it, and sometimes, but not always, through it; or else, drawing + together the remains of a half-burned fire, so as to concentrate the + heat, whilst the parts still ignited are opened to the atmosphere. +<br> + +<a name="p987"></a><b><i>987. The Use of Bellows (1)</i></b><br> +<br> + When using a pair of bellows to a fire only partially ignited, or + partially extinguished, blow, at first, not into the part that is + still alight, but into the dead coals close to it, so that the air may + partly extend to the burning coal. +<br> + +<a name="p988"></a><b><i>988. The Use of Bellows (2)</i></b><br> +<br> + After a few blasts blow into the burning fuel, directing the stream + partly towards the dead coal, when it will be found that the ignition + will extend much more rapidly than under the common method of blowing + furiously into the flame at random. +<br> + +<a name="p989"></a><b><i>989. Ordering Coals</i></b><br> +<br> + If the consumer, instead of ordering a large supply of coals at once, + will at first content himself with a sample, he may with very little + trouble ascertain who will deal fairly with him; and, if he wisely + pays ready money, he will be independent of his coal merchant; a + situation which few families, even in genteel life, can boast of. +<br> + +<a name="p990"></a><b><i>990. The Truest Economy (1)</i></b><br> +<br> + To deal for ready money only in all the departments of domestic + arrangement, is the truest economy. This truth cannot be repeated too + often. +<br> + +<a name="p991"></a><b><i>991. The Truest Economy (2)</i></b><br> +<br> + Ready money will always command the best and cheapest of every article + of consumption, if expended with judgment; and the dealer, who intends + to act fairly, will always prefer it. +<br> + +<a name="p992"></a><b><i>992. Cash vs. Credit (1)</i></b><br> +<br> + Trust not him who seems more anxious to give credit than to receive + cash. +<br> + +<a name="p993"></a><b><i>993. Cash vs. Credit (2)</i></b><br> +<br> + The former hopes to secure custom by having a hold upon you in his + books, and continues always to make up for his advance, either by an + advanced price, or an inferior article, whilst the latter knows that + your custom can only be secured by fair dealing. +<br> + +<a name="p994"></a><b><i>994. Buy at Proper Seasons</i></b><br> +<br> + There is, likewise, another consideration, as far as economy is + concerned, which is not only to buy with ready money, but to buy at + proper seasons; for there is with every article a cheap season and a + dear one; and with none more than coals, insomuch that the master of a + family who fills his coal cellar in the middle of the summer, rather + than the beginning of the winter, will find it filled at far less + expense than it would otherwise cost him. +<br> + +<a name="p995"></a><b><i>995. Waste</i></b><br> +<br> + It is now necessary to remind our readers that chimneys often smoke, + and that coals are often wasted by throwing too much fuel at once upon + a fire. +<br> + +<a name="p996"></a><b><i>996. Preventing Waste</i></b><br> +<br> + To prove this it is only necessary to remove the superfluous coal from + the top of the grate, when the smoking instantly ceases; as to the + waste, that evidently proceeds from the injudicious use of the poker, + which not only throws a great portion of the small coals among the + cinders, but often extinguishes the fire it was intended to foster. +<br> + +<a name="p997"></a><b><i>997. The "Parson's" or Front Fire Grate</i></b><br> +<br> +The construction of most of the grates of the present day tends very + much to a great consumption of fuel without a proportionate increase + in the heat of the room. The "Parson's" grate was suggested by the + late Mr. Mechi, of Tiptree Hall, Kelvedon, Essex, in order to obtain + increased heat from less fuel. Speaking of this grate, Mr. Mechi + says: + + <blockquote>"The tested gain by the use of this grate is an increase of 15 + degrees of temperature, with a saving of one-third in fuel. I + believe that there are several millions of grates on the wrong + principle, hurrying the heat up the chimney instead of into the + room, and thus causing an in-draught of cold air. This is especially + the case with strong drawing registers. No part of a grate should be + of iron, except the thin front bars; for iron is a conductor away of + heat, but fire-bricks are not so." </blockquote> + + The principle of the grate is thus explained by a writer in <i>The + Field</i>, who says: + + <blockquote> "If any of your readers are troubled with smoky fires and cold + rooms, allow me to recommend them to follow Mr. Mechi's plan, as I + have done. Remove the front and bottom bars from any ordinary grate; + then lay on the hearth, under where the bars were, a large fire + tile, three inches thick, cut to fit properly, and projecting about + an inch further out than the old upright bars. Then get made by the + blacksmith a straight hurdle, twelve inches deep, having ten bars, + to fit into the slots which held the old bars, and allow it to take + its bearing upon the projecting fire-brick. The bars should be + round, of five-eighth inch rod, excepting the top and bottom, which + are better flat, about 1-1/4 in. broad. My dining-room grate was + thus altered at a total cost of eighteen shillings two years ago, + the result being that a smoky chimney is cured, and that the room is + always at a really comfortable temperature, with a smaller + consumption of coal than before. The whole of the radiation is into + the room, with perfect slow combustion."</blockquote> +<br> + +<a name="p998"></a><b><i>998. Oil Lighting</i></b><br> +<br> + Whenever oil, whether animal, vegetable, or mineral, is used for the + purpose of artificial light, it should be kept free from all exposure + to atmospheric air; as it is apt to absorb considerable quantities of + oxygen. If animal oil is very coarse or tenacious, a very small + quantity of oil of turpentine may be added. +<br> + +<a name="p999"></a><b><i>999. Improving Candles</i></b><br> +<br> + Candles improve by keeping a few months. If wax candles become + discoloured or soiled, they may be restored by rubbing them over with + a clean flannel slightly dipped in spirits of wine. +<br> + +<a name="p1000"></a><b><i>1000. Lighting Candles</i></b><br> +<br> + In lighting candles always hold the match to the side of the wick, and + not over the top of it, as is generally done. +<br> + +<a name="p1001"></a><b><i>1001. Night Lights</i></b><br> +<br> +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 <i>fine</i> cotton, and wax it + with white wax. Then cut into the requisite lengths. Melt the grease + and pour into pill boxes, previously 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 sufficient water to rise to the extent of the + 16th of an inch around the base of the night light. +<br> + +<a name="p1002"></a><b><i>1002. Revolving Ovens</i></b><br> +<br> + These ovens may be easily made by any tin-man. They are not now + manufactured for sale, which is to be regretted, on account of their + obvious utility. When suspended in front of any ordinary fire by means + of a bottle-jack or a common worsted string, the Revolving Oven will + bake bread, cakes, pies, &c., in a much more equal and perfect manner + than either a side oven or an American oven, without depriving the + room of the heat and comfort of the fire. Before an ordinary fire, in + any room in the house, it will bake a four-pound loaf in an hour and + twenty minutes. It also bakes pastry remarkably well, and all the care + it requires is merely to give it a look now and then to see that it + keeps turning.<br> +<br> + <a name="frp1002f1">The</a> bottom of the oven<a href="#p1002f1"><sup>1</sup></a>, is made in the form of two saucers, the + lower one of which is inverted, while the other stands on it in the + ordinary position. A rim, from 1 in. to 2 in. in height, is fixed + round the edge of the upper saucer, but a little within it, and over + this rim fits a cylinder with a top, slightly domed, which also + resembles a saucer turned upside-down. In the centre of the top is a + circular ventilator, through which steam, generated in baking, can + escape, and the ventilator is covered by a domed plate, as large as + the top of the oven. This acts as a radiator to reflect heat on the + top of the oven, and is furnished with a knob, by which the cylinder + that covers the article to be baked may be removed, in order to view + the progress of the baking. Two strong wires project from the bottom + on either side, terminating in loops or eyes for the reception of the + hooks of a handle, by which the entire apparatus may be suspended in + front of the fire.<br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1002f1"><span style="color: #FF0000;">Footnote 1:</span></a> An illustration of this oven is given in the "Dictionary of +Daily Wants," under the word "Oven." This work is published by Messrs. +Houlston and Sons, Paternoster-square, E.C.<br> +<a href="#frp1002f1">return to footnote mark</a> +<br> + +<a name="p1003"></a><b><i>1003. Yeast (1)</i></b><br> +<br> + Boil, say on Monday morning, two ounces of the best hops in four + quarts of water for half an hour; strain it, and let the liquor cool + to new-milk warmth; then put in a small handful of salt, and half a + pound of sugar; beat up one pound of the best flour with some of the + liquor, and then mix well all together. On Wednesday add three pounds + of potatoes, boiled, and then mashed, to stand till Thursday; then + strain it and put it into bottles, and it is ready for use. <i>It must + be stirred frequently while it is making, and kept near the fire</i>. + Before using, shake the bottle up well. It will keep in a cool place + for two months, and is best at the latter part of the time. This yeast + ferments spontaneously, not requiring the aid of other yeast; and if + care be taken to let it ferment well in the earthen bowl in which it + is made, you may cork it up tight when bottled. The quantity above + given will fill four seltzer-water bottles. +<br> +<p align="right"><i><span style="color: #A82C28">Never spend your money before you have it.</span></i></p><br> + +<a name="p1004"></a><b><i>1004. Yeast (2)</i></b><br> +<br> + The following is an excellent recipe for making yeast:—For 14 lbs. of + flour (but a greater quantity does not require so much in + proportion),—into two quarts of water put a quarter of an ounce of + hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil + for twenty minutes, strain through a sieve, let the liquor stand till + new-milk warm, then add the quickening; let it stand in a large jar or + jug till sufficiently risen; first put into an earthen bottle from a + pint to two quarts of the yeast, according to the size of the baking, + for a future quickening. Let it stand uncorked an hour or two, and put + into a cool place till wanted for a fresh baking. Put the remainder of + it, and two quarts of warm water, to half or more of the flour; stir + well, let it stand to rise, knead up with the rest of the flour, put + it into or upon tins, and let it stand to rise. Then bake in a + moderately quick oven. For a first quickening a little German yeast + will do. +<br> + +<a name="p1005"></a><b><i>1005. Economical Yeast</i></b><br> +<br> + Boil one pound of good flour, a quarter of a pound of brown sugar, and + a little salt, in two gallons of water, for one hour. When milk-warm, + bottle it, and cork it close. It will be fit for use in twenty-four + hours. One pint of this yeast will make eighteen pounds of bread. +<br> + +<a name="p1006"></a><b><i>1006. Pure and Cheap Bread</i></b><br> +<br> + Whole meal bread may be made by any one who possesses a small hand + mill that will grind about twenty pounds of wheat at a time. This + bread is far more nutritious than ordinary bread made from flour from + which the bran has been entirely separated. The meal thus obtained may + be used for puddings, &c. There are mills which grind and dress the + wheat at one operation. Such mills may be obtained at any + ironmonger's. The saving in the cost of bread amounts to nearly + one-third, which would soon cover the cost of the mill, and effect a + most important saving, besides promoting health, by avoiding the evil + effects of adulterated flour. +<br> + +<a name="p1007"></a><b><i>1007. Home-made Bread</i></b><br> +<br> + To one quartern of flour (three pounds and a half), add a + dessertspoonful of salt, and mix them well; mix about two + tablespoonfuls of good fresh yeast with half a pint of water a little + warm, but not hot; make a hole with your hand in the middle of the + flour, but not quite touching the bottom of the pan; pour the water + and yeast into this hole, and stir it with a spoon till you have made + a thin batter; sprinkle this over with flour, cover the pan over with + a dry cloth, and let it stand in a warm room for an hour; not near the + fire, except in cold weather, and then not too close; then add a pint + of water a little warm, and knead the whole well together, till the + dough comes clean through the hand (some flour will require a little + more water; but in this, experience must be your guide); let it stand + again for about a quarter of an hour, and then bake at pleasure. +<br> + +<a name="p1008"></a><b><i>1008. Indian Corn Flour and Wheaten Bread</i></b><br> +<br> + The peculiarity of this bread consists in its being composed in part + of Indian corn flour, which will be seen by the following analysis by + the late Professor Johnston, to be much richer in gluten and fatty + matter than the flour of wheat, to which circumstance it owes its + highly nutritive character:<br> +<br> +<table summary="comparing flours" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <th></th> + <th>English Fine<br> + Wheaten Flour</th> + <th>Indian<br> + Corn Flour</th> +</tr> +<tr align="left" valign="top"> + <td><i>water</i></td> + <td>16</td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td><i>gluten</i></td> + <td>10</td> + <td>12</td> +</tr> +<tr align="left" valign="top"> + <td><i>Fat</i></td> + <td>2</td> + <td>8</td> +</tr> +<tr align="left" valign="top"> + <td><i>Starch</i>, etc.</td> + <td>72</td> + <td>66</td> +</tr> +<tr align="left" valign="top"> + <td>Total</td> + <td>100</td> + <td>100</td> +</tr> +</table><br> +<br> + Take of Indian corn flour seven pounds, pour upon it four quarts of + boiling water, stirring it all the time; let it stand till about + new-milk warm, then mix it with fourteen pounds of fine wheaten flour, + to which a quarter of a pound of salt has been previously added. Make + a depression on the surface of this mixture, and pour into it two + quarts of yeast, which should be thickened to the consistence of cream + with some of the flour; let it stand all night; on the following + morning the whole should be well kneaded, and allowed to stand for + three hours; then divide it into loaves, which are better baked in + tins, in which they should stand for half an hour, then bake. + Thirty-two pounds of wholesome, nutritive, and very agreeable bread + will be the result. It is of importance that the flour of Indian corn + should be procured, as Indian corn meal is that which is commonly met + with at the shops, and the coarseness of the husk in the meal might to + some persons be prejudicial. +<br> +<p align="right"><i><span style="color: #A82C28">Never trouble another for what you can do yourself.</span></i></p><br> + +<a name="p1009"></a><b><i>1009. To make Bread with German Yeast</i></b><br> +<br> + To one quartern of flour add a dessertspoonful of salt as before; + dissolve one ounce of dried German yeast in about three tablespoonfuls + of cold water, add to this one pint and a half of water a little warm, + and pour the whole into the flour; knead it well immediately, and let + it stand as before directed for one hour: then bake at pleasure. It + will not hurt if you make up a peck of flour at once, and bake three + or four loaves in succession, provided you do not keep the dough too + warm. German yeast may be obtained at almost any corn-chandler's in + the metropolis and suburbs. In winter it will keep good for a week in a + dry place, and in summer it should be kept in cold water, and the + water changed every day. Wheat meal requires a little more yeast than + fine flour, or a longer time to stand in the dough for rising. +<br> + +<a name="p1010"></a><b><i>1010. Unfermented Bread</i></b><br> +<br> + Three pounds wheat meal, or four pounds of white flour, two heaped + tablespoonfuls of baking powder, a tablespoonful of salt, and about + two and a half pints of lukewarm water, or just sufficient to bring + the flour to a proper consistence for bread-making; water about a + quart. The way of making is as follows:<br> +<br> + First mix the baking powder, the salt, and about three fourths of the + flour well together by rubbing in a pan; then pour the water over the + flour, and mix well by stirring. Then add most of the remainder of the + flour, and work up the dough with the hand to the required + consistence, which is indicated by the smoothness of the dough, and + its not sticking to the hands or the sides of the pan when kneaded. + The rest of the flour must then be added to stiffen the dough, which + may then be placed in tins or formed by the hand into any shape that + may be preferred and placed on flat tins for baking.<br> +<br> + The tins should be well floured. Put the loaves at once into a + well-heated oven. After they have been in the oven about a quarter of + an hour open the ventilator to slacken the heat and allow the steam to + escape. In an hour the process of baking will be completed. Bread made + in this way keeps moist longer than bread made with yeast, and is far + more sweet and digestible. This is especially recommended to persons + who suffer from indigestion, who will find the brown bread invaluable. +<br> + +<a name="p1011"></a><b><i>1011. Baking Powders and Egg Powders</i></b><br> +<br> + These useful preparations are now much used in making bread and pastry + of all kinds, and have the merit of being both cheap and wholesome. + They may be procured of all grocers and oilmen. The basis of all + baking powders consists of carbonate of soda and tartaric acid or + cream of tartar, and egg powders are made of the same materials, with + a little harmless colouring matter such as turmeric. By the action of + these substances, carbonic acid is generated in the dough, which + causes it to rise in the same manner as the so-called "aërated bread " + made on Dr. Dauglish's system, by which carbonic acid is forced into + the dough before baking. +<br> +<p align="right"><i><span style="color: #A82C28">Never Put Off Till To-morrow What You Can Do To-day.</span></i></p><br> + +<a name="p1012"></a><b><i>1012. How to Use Baking Powder, &c.</i></b><br> +<br> + Baking powder may be used instead of yeast in making all kinds of + bread, cake, teacakes, &c., and for biscuits and pastry, either + without or in combination with butter, suet, &c. Bread, &c., made with + baking powder is never placed before the fire to rise as when made + with yeast, but the dough may be shaped and put into the oven as soon + as it is made. The chief points to bear in remembrance are that in + making bread two teaspoonfuls of baking powder should be used to every + pound of flour, but for pastry, cakes, buns, &c., three teaspoonfuls + should be used. The ingredients should always be thoroughly + incorporated by mixing; the tins on which or in which the dough is + placed to bake should be well floured, and not greased; and the oven + should always be very hot, so that the baking may be effected as + rapidly as possible. +<br> + +<a name="p1013"></a><b><i>1013. Bread (Cheap and Excellent)</i></b><br> +<br> + 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 is + 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 or 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. +<br> + +<a name="p1014"></a><b><i>1014. Economical and Nourishing Bread</i></b><br> +<br> + Suffer the miller to remove 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 half or three-quarters of a gallon,—strain + it and let it cool. When it has cooled down to the temperature 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 small loaves: small loaves are + preferable to large ones, because they take the heat more equally. + There are two advantages 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. +<br> + +<a name="p1015"></a><b><i>1015. Use Bran-Water</i></b><br> +<br> + A great increase on Home-made Bread, even equal to one-fifth, may be + produced by using bran water for kneading the dough. The proportion is + three pounds of bran for every twenty-eight pounds of flour, to be + boiled for an hour, and then strained through a hair sieve. +<br> + +<a name="p1016"></a><b><i>1016. Rye and Wheat Flour</i></b><br> +<br> + Rye and wheat flour, in equal quantities, make an excellent and + economical bread. +<br> + +<a name="p1017"></a><b><i>1017. Potatoes in Bread</i></b><br> +<br> + Place in a large dish fifteen pounds of flour near the fire to warm; + take five pounds of good potatoes, those of a mealy kind being + preferable, peel and boil them as if for the table, mash them fine, + and then mix with them as much cold water as will allow all except + small lumps to pass through a coarse sieve into the flour, which will + now be ready to receive them; add yeast, &c., and mix for bread in the + usual way. This plan has been followed for some years: finding that + bread made according to it is much superior to that made of flour + only, and on this ground alone we recommend its adoption; but in + addition to this, taking the high price of flour, and moderately low + price of potatoes, here is a saving of over twenty per cent., which is + surely an object worth attending to by those of limited means. +<br> +<p align="right"><i><span style="color: #A82C28">All Things have a Beginning, God Excepted.</span></i></p><br> + +<a name="p1018"></a><b><i>1018. Use of Lime Water in making Bread</i></b><br> +<br> + It has lately been found that water saturated with lime produces in + bread the same whiteness, softness, and capacity of retaining + moisture, as results from the use of alum; while the former removes + all acidity from the dough, and supplies an ingredient needed in the + structure of the bones, but which is deficient in the <i>cerealia</i>. The + best proportion to use is, five pounds of water saturated with lime, + to every nineteen pounds of flour. No change is required in the + process of baking. The lime most effectually coagulates the gluten, + and the bread weighs well; bakers must therefore approve of its + introduction, which is not injurious to the system, like alum, &c. +<br> + +<a name="p1019"></a><b><i>1019. Rice Bread</i></b><br> +<br> + Take one pound and a half of rice, and boil it gently over a slow fire + in three quarts of water about five hours, stirring it, and afterwards + beating it up into a smooth paste. Mix this, while warm, into two + gallons or four pounds of flour, adding at the same time the usual + quantity of yeast. Allow the dough to work a certain time near the + fire, after which divide it into loaves, and it will be found, when + baked, to produce twenty-eight or thirty pounds of excellent white + bread. +<br> + +<a name="p1020"></a><b><i>1020. Apple Bread</i></b><br> +<br> + 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 common + 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. +<br> + +<a name="p1021"></a><b><i>1021. Pulled Bread</i></b><br> +<br> + Take from the oven an ordinary loaf when it is about <i>half baked</i>, and + with the fingers, while the bread is yet hot, dexterously pull the + half-set dough into pieces of irregular shape, about the size of an + egg. Don't attempt to smooth or flatten them—the rougher their shapes + the better. Set upon tins, place in a very slow oven, and bake to a + rich brown. This forms a deliciously crisp crust for cheese. If you do + not bake at home, your baker will prepare it for you, if ordered. + Pulled bread may be made in the revolving ovens. It is very nice with + wine instead of biscuits. +<br> + +<a name="p1022"></a><b><i>1022. French Bread and Rolls</i></b><br> +<br> + Take a pint and a half of milk; make it quite warm; half a pint of + small-beer yeast; add sufficient flour to make it as thick as batter; + put it into a pan; cover it over, and keep it warm: when it has risen + as high as it will, add a quarter of a pint of warm water, and half an + ounce of salt, —mix them well together,—rub into a little flour two + ounces of butter; then make your dough, not quite so stiff as for your + bread; let it stand for three-quarters of an hour, and it will be + ready to make into rolls, &c.:—let them stand till they have risen, + and bake them in a quick oven. +<br> + +<a name="p1023"></a><b><i>1023. Rolls</i></b><br> +<br> + Mix the salt with the flour. Make a deep hole in the middle. Stir the + warm water into the yeast, and pour it into the hole in the flour. + Stir it with a spoon just enough to make a thin batter, and sprinkle + some flour over the top. Cover the pan, and set it in a warm place for + several hours. When it is light, add half a pint more of lukewarm + water, and make it, with a little more flour, into a dough. Knead it + very well for ten minutes. Then divide it into small pieces, and knead + each separately. Make them into round cakes or rolls. Cover them, and + set them to rise about an hour and a half. Bake them, and, when done, + let them remain in the oven, without the lid, for about ten minutes. +<br> +<p align="right"><i><span style="color: #A82C28">God is the First of All.</span></i></p><br> + +<a name="p1024"></a><b><i>1024. Sally Lunn Tea Cakes</i></b><br> +<br> + Take one pint of milk quite warm, a quarter of a pint of thick + small-beer yeast; put them into a pan with flour sufficient to make it + as thick as batter, —cover it over, and let it stand till it has + risen as high as it will, i. e., about two hours: add two ounces of + lump sugar, dissolved in a quarter of a pint of warm milk, a quarter + of a pound of butter rubbed into the flour very fine, —then make the + dough the same as for French rolls, &c.; let it stand half an hour; + then make up the cakes, and put them on tins:—when they have stood to + rise, bake them in a quick oven. Care should be taken never to mix the + yeast with water or milk too hot or too cold, as either extreme will + destroy the fermentation. In summer it should he lukewarm,—in winter + a little warmer, —and in very cold weather, warmer still. When it has + first risen, if you are not prepared, it will not harm if it stand an + hour. +<br> + +<a name="p1025"></a><b><i>1025. Cooking Instruments</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1026"></a><b><i>1026. The Gridiron</i></b><br> +<br> + The gridiron, though the simplest of cooking instruments, is by no + means to be despised. In common with all cooking utensils the + Gridiron should be kept scrupulously clean; and when it is used, the + bars should be allowed to get warm before the meat is placed upon it, + otherwise the parts crossed by the bars will be insufficiently + dressed. The fire should be sharp, clear, and free from smoke. The + heat soon forms a film upon the surface of the meat, by which the + juices are retained. Chops and steaks should not be too thick nor too + thin. From a half to three-quarters of an inch is the proper + thickness. Avoid thrusting the fork into the meat, by which you + release the juice. There is a description of gridiron in which the + bars are grooved to catch the juice of the meat, but a much better + invention is the upright gridiron, which is attached to the front of + the grate, and has a pan at the bottom to catch the gravy. Kidneys, + rashers, &c., dressed in this manner will he found delicious. +<br> + +<a name="p1027"></a><b><i>1027. The Frying-pan</i></b><br> +<br> + The frying-pan is a noisy and a greasy servant, requiring much + watchfulness. Like the Gridiron, the Frying-pan requires a clear but + not a large fire, and the pan should be allowed to get thoroughly hot, + and be well covered with fat, before meat is put into it. The + excellence of frying very much depends upon the sweetness of the oil, + butter, lard, or fat that may be employed. The Frying-pan is very + useful in the warming of cold vegetables and other kinds of food, and + in this respect may be considered a real friend of economy. All know + the relish afforded by a pancake, to say nothing of eggs and bacon, + and various kinds of fish, to which both the Saucepan and the Gridiron + are quite unsuited, because they require that which is the essence of + frying, <i>boiling and browning in fat</i>. +<br> + +<a name="p1028"></a><b><i>1028. The Spit </i></b><br> +<br> + The spit is a very ancient and very useful implement of cookery. + Perhaps the process of roasting stands only second in the rank of + excellence in cookery. The process is perfectly sound in its chemical + effects upon the food, while the joint is kept so immediately under + the eye of the cook, that it must be the fault of that functionary if + it does not go to the table in the highest state of perfection. The + process of roasting should be commenced very slowly, the meat being + kept a good distance from the fire, and gradually brought forward, + until it is thoroughly soaked within and browned without. The Spit has + this advantage over the Oven, and especially over the common oven, + that the meat retains its own flavour, not having to encounter the + evaporation from fifty different dishes, and that the steam from its + own substance passes entirely away, leaving the essence of the meat in + its primest condition. +<br> +<p align="right"><i><span style="color: #A82C28">Virtue is the Fairest of All.</span></i></p><br> + +<a name="p1029"></a><b><i>1029. The Meat Hook</i></b><br> +<br> + The meat hook has in the present day superseded the use of the Spit in + middle class families. It is thrust into the meat, and the joint + thereby suspended before the fire. For roasting in this manner the + lintel of the mantel-piece is furnished with a brass or iron arm, + turning on pivots in a plate fastened to the lintel, and notched along + its upper edge. From this arm, which is turned back against the lintel + when not in use, the meat is hung and turned by means of a bottle-jack + or a skein of worsted, knotted in three or four places, which answers + the purpose equally well, and may be replaced by a new one when + required, at a merely nominal cost. Meat roasted in this manner should + be turned occasionally, the hook being inserted first at one end and + then at the other. +<br> + +<a name="p1030"></a><b><i>1030. The Dutch Oven</i></b><br> +<br> + The Dutch oven is of great utility for small dishes of various kinds, + which the Spit would spoil by the magnitude of its operations, or the + Oven destroy by the severity of its heat. It combines, in fact, the + advantages of roasting and baking, and may be adopted for compound + dishes, and for warming cold scraps: it is easily heated, and causes + no material expenditure of fuel. +<br> + +<a name="p1031"></a><b><i>1031. The Saucepan</i></b><br> +<br> + When we come to speak of the Saucepan, we have to consider the claims + of a very large, ancient, and useful family. There are large + saucepans, dignified with the name of Boilers, and small saucepans, + which come under the denomination of Stewpans. There are few kinds of + meat or fish which the Saucepan will not receive, and dispose of in a + satisfactory manner; and few vegetables for which it is not adapted.<br> +<br> + When rightly used, it is a very economical servant, allowing nothing + to be lost; that which escapes from the meat while in its charge forms + broth, or may be made the basis of soups. Fat rises upon the surface + of the water, and may be skimmed off; while in various stews it + combines, in an eminent degree, what we may term the <i>fragrance</i> of + cookery, and the <i>piquancy</i> of taste. The French are perfect masters + of the use of the Stewpan. And we shall find that, as all cookery is + but an aid to digestion, the operations of the Stewpan resemble the + action of the stomach very closely. The stomach is a close sac, in + which solids and fluids are mixed together, macerated in the gastric + juice, and dissolved by the aid of heat and motion, occasioned by the + continual contractions and relaxations of the coats of the stomach + during the action of digestion. This is more closely resembled by the + process of stewing than by any other of our culinary methods. +<br> + +<a name="p1032"></a><b><i>1032. Various Processes of Cooking</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1033"></a><b><i>1033. Utility of the Kitchen</i></b><br> +<br> + <blockquote>"In the hands of an expert cook," says Majendie, "alimentary + substances are made almost entirely to change their nature, their + form, consistence, odour, savour, colour, chemical composition, &c.; + everything is so modified, that it is often impossible for the most + exquisite sense of taste to recognise 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."</blockquote> +<br> + +<a name="p1034"></a><b><i>1034. Theory of Cooking</i></b><br> +<br> + To some extent the claims of either process of cooking depend upon the + taste of 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 <i>theory</i> of each method of + cooking, so that whichever may be adopted, may be done well. Bad + cooking, though by a good method, is far inferior to good cooking by a + bad method. +<br> + +<a name="p1035"></a><b><i>1035. Roasting—Beef</i></b><br> +<br> + A sirloin of about fifteen pounds (if much more in weight the outside + will be done too much before the inner side is sufficiently roasted), + will require to be before the fire about three and a half or four + hours. Take care to spit it evenly, that it may not be heavier on one + side than the other; put a little clean dripping into the dripping + pan (tie a sheet of paper over it to preserve the fat) baste it well + as soon as it is put down, and every quarter of an hour all the time + it is roasting, till the last half-hour; then take off the paper and + make some gravy for it, stir the fire and make it clear; to brown and + froth it, sprinkle a little salt over it, baste it with butter, and + dredge it with flour; let it go a few minutes longer, till the froth + rises, take it up, put it on the dish, &c. Garnish it with + horseradish, scraped as fine as possible with a very sharp knife. +<br> +<p align="right"><i><span style="color: #A82C28">Vice is the Most Hurtful of All.</span></i></p><br> + +<a name="p1036"></a><b><i>1036. Yorkshire Pudding</i></b><br> +<br> + A Yorkshire Pudding is an excellent accompaniment to roast beef. +<br> + +<a name="p1037"></a><b><i>1037. Ribs of Beef</i></b><br> +<br> + The first three ribs, of fifteen or twenty pounds, will take three + hours, or three and a half; the fourth and fifth ribs will take as + long, managed in 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. +<br> + +<a name="p1038"></a><b><i>1038. Ribs of Beef boned and rolled</i></b><br> +<br> + Keep two or three ribs of beef till quite tender, take out the bones, + and skewer the meat as round as possible, like a fillet of veal. Some + cooks egg it, and sprinkle it with veal stuffing before rolling it. As + the meat is in a solid mass, it will require more time at the fire + than ribs of beef with the bones: a piece of ten or twelve pounds + weight will not be well and thoroughly roasted in less than four and a + half or five hours. For the first half-hour it should not be less than + twelve inches from the fire, that it may get gradually warm to the + centre; the last half-hour before it is finished, sprinkle a little + salt over it, and, if you like, flour it, to froth it. +<br> + +<a name="p1039"></a><b><i>1039. Mutton</i></b><br> +<br> + As beef requires a large sound fire, mutton must have a brisk and + sharp one: if you wish to have mutton tender it should be hung as long + as it will keep, and then good eight-tooth (<i>i. e.</i>,four years old) + mutton, is as good eating as venison. +<br> + +<a name="p1040"></a><b><i>1040. The Leg, Haunch, and Saddle</i></b><br> +<br> + The leg, haunch, and saddle, will be the better for being hung up in a + cool airy place for four or five days, at least; in temperate weather, + a week: in cold weather, ten days, A leg of eight pounds will take + about two hours; let it be well basted. +<br> + +<a name="p1041"></a><b><i>1041. A Chine or Saddle</i></b><br> +<br> + <i>i. e.</i> the two loins, of ten or eleven pounds —two hours and a half. + It is the business of the butcher to take off the skin and skewer it + on again, to defend the meat from extreme heat, and preserve its + succulence. If this is neglected, tie a sheet of paper over it; baste + the strings you tie it on with directly, or they will burn. About a + quarter of an hour before you think it will be done, take off the skin + or paper, that it may get a pale brown colour, and then baste it, and + flour it lightly to froth it. +<br> + +<a name="p1042"></a><b><i>1042. A Shoulder</i></b><br> +<br> + A shoulder, of seven pounds, an hour and three-quarters, or even two + hours. If a spit is used, put it in close to the shank-bone, and run + it along the blade-bone. +<br> + +<a name="p1043"></a><b><i>1043. A Loin of Mutton</i></b><br> +<br> + A loin of mutton, from an hour and a half to an hour and + three-quarters. The most elegant way of carving this is to cut it + lengthwise, as you do a saddle. A neck, about the same time as a loin. + It must be carefully jointed to prevent any difficulty in carving. +<br> + +<a name="p1044"></a><b><i>1044. The Neck and Breast </i></b><br> +<br> + The neck and breast are, in small families, commonly roasted together. + The cook will then crack the bones across the middle before they are + put down to roast. If this is not done carefully, the joint is very + troublesome to carve. Time for a breast, an hour and a quarter. The + breast when eaten by itself is better stewed. It may be boned, rolled, + and then roasted. A belly of pork is excellent in this way, when + boned, stuffed, and roasted. +<br> + +<a name="p1045"></a><b><i>1045. A Haunch.</i></b><br> +<br> + <i>i. e.</i>, the leg and part of the loin of mutton. Send up two + sauce-boats with it; one of rich-drawn mutton gravy, made without + spice or herbs, and the other of sweet sauce. A haunch generally + weighs about fifteen pounds, and requires about three hours and a half + to roast it. +<br> +<p align="right"><i><span style="color: #A82C28">Thought is the Most Swift of All.</span></i></p><br> + +<a name="p1046"></a><b><i>1046. Mutton (Venison fashion)</i></b><br> +<br> + Take a neck of good four or five-year-old Southdown wether mutton, cut + long in the bones; let it hang in mild weather, at least a week. Two + days before you dress it, take allspice and black pepper, ground and + pounded fine, a quarter of an ounce each, rub them together and then + rub your mutton well with this mixture twice a day. When you dress it, + wash off the spice with warm water, and roast it in paste. +<br> + +<a name="p1047"></a><b><i>1047. Veal</i></b><br> +<br> + Veal requires particular care to roast it a nice brown. Let the fire + be the same as for beef; a sound large fire for a large joint, and a + brisker for a smaller; put it at some distance from the fire to soak + thoroughly, and then draw it nearer to finish it brown. When first + laid down it is to be basted; baste it again occasionally. When the + veal is on the dish, pour over it half a pint of melted butter; if you + have a little brown gravy by you, add that to the butter. With those + joints which are not stuffed, send up forcemeat in balls, or rolled + into sausages, as garnish to the dish, or fried pork sausages. Bacon + is always eaten with veal. +<br> + +<a name="p1048"></a><b><i>1048. Fillet of Veal</i></b><br> +<br> + Fillet of veal of from twelve to sixteen pounds, will require from + four to five hours at a good fire: make some stuffing or forcemeat, + and put it under the flap, that there may be some left to eat cold, or + to season a hash: brown it, and pour good melted butter over it. + Garnish with thin slices of lemon, and cakes or balls of stuffing, or + duck stuffing, or fried pork sausages, curry sauce, bacon, &c. +<br> + +<a name="p1049"></a><b><i>1049. A Loin</i></b><br> +<br> + A loin is the best part of the calf, and will take about three hours + roasting. Paper the kidney fat, and the back: some cooks send it up on + a toast, which is eaten with the kidney and the fat of this part, + which is more delicate than any marrow, &c. If there is more of it + than you think will be eaten with the veal, before you roast it cut it + out, it will make an excellent suet pudding: take care to have your + fire long enough to brown the ends. +<br> + +<a name="p1050"></a><b><i>1050. A Shoulder of Veal</i></b><br> +<br> + A shoulder of veal, from three hours to three hours and a half: stuff + it with the forcemeat ordered for the fillet of veal, in the under + side. +<br> + +<a name="p1051"></a><b><i>1051. Neck</i></b><br> +<br> + Neck, best end, will take two hours. The scrag part is best made into + a pie or broth. Breast, from an hour and a half to two hours. Let the + caul remain till it is almost done, then take it off to brown the + meat; baste, flour, and froth it. +<br> + +<a name="p1052"></a><b><i>1052. Veal Sweetbread.</i></b><br> +<br> + Trim a fine sweetbread—it cannot be too fresh; parboil it for five + minutes, and throw it into a basin of cold water; roast it plain, or + beat up the yolk of an egg, and prepare some fine bread-crumbs. Or + when the sweetbread is cold, dry it thoroughly in a cloth, run a lark + spit or a skewer through it, and tie it on the ordinary spit; egg it + with a paste brush, powder it well with bread-crumbs, and roast it. + For sauce, put fried bread-crumbs round it, and melted butter with a + little mushroom ketchup and lemon juice, or serve on buttered toast, + garnished with egg sauce, or with gravy. +<br> + +<a name="p1053"></a><b><i>1053. Lamb</i></b><br> +<br> + Lamb is a delicate, and commonly considered tender meat; but those who + talk of tender lamb, while they are thinking of the age of the animal, + forget that even a chicken must be kept a proper time after it has + been killed, or it will be tough eating. To the usual accompaniments + of roast meat, green mint sauce or a salad is commonly added: and some + cooks, about five minutes before it is done, sprinkle it with a little + minced parsley. +<br> + +<a name="p1054"></a><b><i>1054. Grass-Lamb</i></b><br> +<br> +Grass-Lamb is in season from Easter to Michaelmas. +<br> + +<a name="p1055"></a><b><i>1055. House-Lamb</i></b><br> +<br> +House-lamb from Christmas to Lady-day. +<br> + +<a name="p1056"></a><b><i>1056. Mint</i></b><br> +<br> + When green mint cannot be got, mint vinegar is an acceptable + substitute for it. +<br> + +<a name="p1057"></a><b><i>1057. Roasting a Hind-Quarter</i></b><br> +<br> + Hind-quarter of eight pounds will take from an hour and three-quarters + to two hours; baste and froth it. +<br> + +<a name="p1058"></a><b><i>1058. Roasting a Fore-Quarter</i></b><br> +<br> +Fore-quarter of ten pounds, about two hours. +<br> + +<a name="p1059"></a><b><i>1059. Preparation</i></b><br> +<br> + It is a pretty general custom, when you take off the shoulder from the + ribs, to rub them with a lump of butter, and then to squeeze a lemon + or Seville orange over them, and sprinkle them with a little pepper + and salt. +<br> +<p align="right"><i><span style="color: #A82C28">Hope is the Most Common of All.</span></i></p><br> + +<a name="p1060"></a><b><i>1060. Roasting a Leg</i></b><br> +<br> + Leg of five pounds, from an hour to an hour and a half. +<br> + +<a name="p1061"></a><b><i>1061. Roasting a Shoulder</i></b><br> +<br> +Shoulder, with a quick fire, an hour. +<br> + +<a name="p1062"></a><b><i>1062. Roasting Ribs</i></b><br> +<br> + Ribs, about an hour to an hour and a quarter; joint it nicely; crack + the ribs across, and bend them up to make it easy for the carver. +<br> + +<a name="p1063"></a><b><i>1063. Roasting Loin, Neck or Breast</i></b><br> +<br> + Loin, an hour and a quarter. Neck an hour. Breast, three-quarters of + an hour. +<br> + +<a name="p1064"></a><b><i>1064. Poultry, Game, &c.</i></b><br> +<br> +<table summary="roasting times" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th></th> + <th>H.</th> + <th>M.</th> +</tr> +<tr align="left" valign="top"> + <td>A small capon, fowl, or chicken requires</td> + <td>0</td> + <td>26</td> +</tr> +<tr align="left" valign="top"> + <td>A large fowl</td> + <td>0</td> + <td>45</td> +</tr> +<tr align="left" valign="top"> + <td>A capon, full size</td> + <td>0</td> + <td>35</td> +</tr> +<tr align="left" valign="top"> + <td>A goose</td> + <td>1</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>Wild ducks, and grouse</td> + <td>0</td> + <td>15</td> +</tr> +<tr align="left" valign="top"> + <td>Pheasants, and turkey poults </td> + <td>0</td> + <td>20</td> +</tr> +<tr align="left" valign="top"> + <td>A moderate sized turkey, stuffed</td> + <td>1</td> + <td>15</td> +</tr> +<tr align="left" valign="top"> + <td>Partridges</td> + <td>0</td> + <td>25</td> +</tr> +<tr align="left" valign="top"> + <td>Quail</td> + <td>0</td> + <td>10</td> +</tr> +<tr align="left" valign="top"> + <td>A hare, or rabbit, about </td> + <td>1</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>Leg of pork, 1/4 hour for each pound, and above that allowance </td> + <td>0</td> + <td>20</td> +</tr> +<tr align="left" valign="top"> + <td>Chine of pork, as for leg, and</td> + <td>0</td> + <td>20</td> +</tr> +<tr align="left" valign="top"> + <td>A neck of mutton</td> + <td>1</td> + <td>30</td> +</tr> +<tr align="left" valign="top"> + <td>A haunch of venison, about</td> + <td>3</td> + <td>30</td> +</tr> +</table> +<br> + +<a name="p1065"></a><b><i>1065. Effectiveness of Roasting</i></b><br> +<br> + Roasting, by causing the contraction of the cellular substance which + contains the fat, expels more fat than boiling. The free escape of + watery particles in the form of vapour, so necessary to produce + flavour, must be regulated 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 outside, prevent the heat from + penetrating, and therefore should only be employed when the meat is + half roasted. +<br> + +<a name="p1066"></a><b><i>1066. The Loss by Roasting (General)</i></b><br> +<br> + + The loss by roasting is said to vary from 14-3/8ths to nearly double + that rate per cent. The average loss on roasting butcher's meat is 22 + percent.: and on domestic poultry, 20-1/2. +<br> + +<a name="p1067"></a><b><i>1067. The Loss by Roasting (Specific)</i></b><br> +<br> + The loss per cent, on roasting beef, viz., on sirloins and ribs + together is 19-1/6th; on mutton, viz., legs and shoulders together, + 24-4/5ths, on fore-quarters of lamb, 22-1/3rd; on ducks, 27-1/5th; + on turkeys, 20-1/2; on geese, 19-1/2; on chickens, 14-3/5ths. So that + it will be seen by comparison with the percentage given of the loss by + boiling, that roasting is not so economical; especially when we take + into account that the loss of weight by boiling is not actual loss of + economic materials, for we then possess the principal ingredients for + soups; whereas, after roasting, the fat only remains. The average loss + in boiling and and roasting together is 18 per cent. according to + Donovan, and 28 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. +<br> + +<a name="p1068"></a><b><i>1068. Boiling</i></b><br> +<br> + This most simple of culinary processes is not often performed in + perfection; it does not require quite so much nicety and attendance as + roasting; to skim your pot well, and keep it really boiling, or + rather, simmering, all the while—to know how long is required for + doing the joint, &c., and to take it up at the critical moment when it + is done enough—comprehends almost the whole art and mystery. This, + however, demands a patient and perpetual vigilance, of which, + unhappily, few persons are capable.<br> +<br> + The cook must take especial care that the water really boils all the + while she is cooking, or she will be deceived in the time; and make up + a sufficient fire (a frugal cook will manage with much less fire for + boiling than she uses for roasting) at first, to last all the time, + without much mending or stirring, and thereby save much trouble. When + the pot is coming to a boil, there will always, from the cleanest meat + and clearest water, rise a scum to the top of it; proceeding partly + from the foulness of the meat, and partly from the water: this must be + carefully taken off, as soon as it rises. On this depends the good + appearance of all boiled things—an essential matter.<br> +<br> + When you have skimmed well, put in some cold water, which will throw + up the rest of the scum. The oftener it is skimmed, and the clearer + the surface of the water is kept, the cleaner will be the meat. If let + alone, it soon boils down and sticks to the meat, which, instead of + looking delicately white and nice, will have that coarse appearance we + have too often to complain of, and the butcher and poulterer will be + blamed for the carelessness of the cook, in not skimming her pot with + due diligence.<br> +<br> + Many put in milk, to make what they boil look white, but this does + more harm than good; others wrap it up in a cloth; but these are + needless precautions; if the scum be attentively removed, meat will + have a much more delicate colour and finer flavour than it has when + muffled up. This may give rather more trouble—but those we wish to + excel in their art must only consider how the processes of it can be + most perfectly performed: a cook who has a proper pride and pleasure + in her business will make this her maxim and rule on all occasions.<br> +<br> + Put your meat into cold water, in the proportion of about a quart of + water to a pound of meat; it should be covered with water during the + whole of the process of boiling, but not drowned in it; the less + water, provided the meat be covered with it, the more savoury will be + the meat, and the better will be the broth in every respect. The water + should be heated gradually, according to the thickness, &c., of the + article boiled; for instance, a leg of mutton of ten pounds weight + should be placed over a moderate fire, which will gradually make the + water hot without causing it to boil, for about forty minutes; if the + water boils much sooner, the meat will be hardened, and shrink up as + if it was scorched—by keeping the water a certain time heating + without boiling, its fibres are dilated, and it yields a quantity of + scum, which must be taken off as soon as it rises, for the reasons + already mentioned. + +<blockquote>"If a vessel containing water be placed over a steady fire, the + water will grow continually hotter, till it reaches the limit of + boiling; after which, the regular accessions of heat are wholly + spent in converting it into steam: the water remains at the same + pitch of temperature, however fiercely it boils. The only difference + is, that with a strong fire it sooner comes to boil, and more + quickly boils away, and is converted into steam." </blockquote> + + Such are the opinions stated by Buchanan in his "Economy of Fuel." + There was placed a thermometer in water in that state which cooks call + gentle simmering—the heat was 212°, <i>i. e.</i>, the same degree as the + strongest boiling. Two mutton chops were covered with cold water, and + one boiled fiercely, and the other simmered gently, for three-quarters + of an hour; the flavour of the chop which was simmered was decidedly + superior to that which was boiled; the liquor which boiled fast was in + like proportion more savoury, and, when cold, had much more fat on its + surface; this explains why quick boiling renders meat hard, + &c.—because its juices are extracted in a greater degree. +<br> +<p align="right"><i><span style="color: #A82C28">A Scraper at the Door Keeps Dirt from the Floor.</span></i></p><br> + +<a name="p1069"></a><b><i>1069. Time of Boiling</i></b><br> +<br> + Reckon the time from the water first coming to a boil. The old rule, + of fifteen minutes to a pound of meat, is, perhaps, rather too little; + the slower the meat boils, the tenderer, the plumper, and whiter it + will be. For those who choose their food thoroughly cooked (which all + will who have any regard for their stomachs), twenty minutes to a + pound will not be found too much for gentle simmering by the side of + the fire; allowing more or less time, according to the thickness of + the joint and the coldness of the weather; always remembering, the + slower it boils the better. Without some practice it is difficult to + teach any art; and cooks seem to suppose they must be right, if they + put meat into a pot, and set it over the fire for a certain + time—making no allowance, whether it simmers without a bubble, or + boils at a gallop. +<br> +<p align="right"><i><span style="color: #A82C28">A Letter-box Saves Many Knocks.</span></i></p><br> + +<a name="p1070"></a><b><i>1070. Before Boiling</i></b><br> +<br> + Fresh killed meat will take much longer time boiling than that which + has been kept till it is what the butchers call ripe, and longer in + cold than in warm weather. If it be frozen it must be thawed before + boiling as before roasting; if it be fresh killed, it will be tough + and hard, if you stew it ever so long, and ever so gently. In cold + weather, the night before you dress it, bring it into a place of which + the temperature is not less than forty-five degrees of Fahrenheit's + thermometer.<br> +<br> + The size of the boiling-pots should be adapted to what they are to + contain; the larger the saucepan the more room it takes upon the fire; + and a larger quantity of water requires a proportionate increase of + fire to boil it. In small families block tin saucepans are best, as + being lightest and safest: moreover, if proper care is taken of them, + and they are well dried after they are cleansed, they are by far the + cheapest; the purchase of a new tin saucepan being little more than + the expense of tinning a copper one. Take care that the covers of your + boiling-pots fit close, not only to prevent unnecessary evaporation of + the water, but that the smoke may not insinuate itself under the edge + of the lid, and give the meat a bad taste. +<br> + +<a name="p1071"></a><b><i>1071. Average Boiling Times.</i></b><br> +<br> + The following Table will be useful as an average of the time required + to boil the various articles:<br> +<br> +<table summary="boiling times" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th></th> + <th>H.</th> + <th>M.</th> +</tr> +<tr align="left" valign="top"> + <td>A ham, 20 lbs. weight, requires</td> + <td>6</td> + <td>30</td> +</tr> +<tr align="left" valign="top"> + <td>A tongue (if dry), after soaking</td> + <td>4</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>A tongue out of pickle<br> + to</td> + <td>2<br> + 3</td> + <td>30<br> + 0</td> +</tr> +<tr align="left" valign="top"> + <td>A neck of mutton</td> + <td>1</td> + <td>30</td> +</tr> +<tr align="left" valign="top"> + <td>A chicken</td> + <td>0</td> + <td>20</td> +</tr> +<tr align="left" valign="top"> + <td>A large fowl</td> + <td>0</td> + <td>45</td> +</tr> +<tr align="left" valign="top"> + <td> A capon </td> + <td>0</td> + <td>35</td> +</tr> +<tr align="left" valign="top"> + <td>A pigeon</td> + <td>0</td> + <td>15</td> +</tr> +</table> +<br> + +<a name="p1072"></a><b><i>1072. Remove Immediately</i></b><br> +<br> + If you let meat or poultry remain in the water after it is done + enough, it will become sodden and lose its flavour. +<br> + +<a name="p1073"></a><b><i>1073. Degree of Cooking</i></b><br> +<br> + Beef and mutton is preferred by some people a little underdone. Very + large joints if slightly underdone, will make the better hash or + broil. Lamb, pork, and veal are uneatable if not thoroughly + boiled—but these meats should not be overdone. A trivet, a + fish-drainer, or an American contrivance called a "spider"—which is + nothing more than a wire dish raised on three or four short legs—put + on the bottom of the boiling-pot, raising the contents about an inch + and a half from the bottom, will prevent that side of the meat which + comes next the bottom being done too much; and the lower part will be + as delicately done as the upper; and this will enable you to take out + the meat without inserting a fork, &c., into it. If you have not a + trivet, a drainer, or a "spider," use a soup-plate laid the wrong side + upwards. +<br> + +<a name="p1074"></a><b><i>1074. Stock</i></b><br> +<br> + Take care of the liquor you have boiled poultry or meat in, as it is + useful for making soup. +<br> + +<a name="p1075"></a><b><i>1075. Using the Stock</i></b><br> +<br> + The good housewife never boils a joint without converting the broth + into some sort of soup. +<br> + +<a name="p1076"></a><b><i>1076. Reducing Salt</i></b><br> +<br> + If the liquor be too salt, use only half the quantity, and add some + water; wash salted meat well with cold water before you put it into + the boiler. +<br> + +<a name="p1077"></a><b><i>1077. The Process of Boiling</i></b><br> +<br> + 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 <i>too + long</i>, the meat becomes indigestible, less succulent, and tough. +<br> + +<a name="p1078"></a><b><i>1078. Loss by Boiling (General)</i></b><br> +<br> + The loss by boiling varies from 6-1/4 to 16 per cent. The average loss + on boiling butcher's meat, pork, hams, and bacon, is 12; and on + domestic poultry, is 14-3/4. +<br> + +<a name="p1079"></a><b><i>1079. Loss by Boiling (Specific)</i></b><br> +<br> + The loss per cent, on boiling salt beef is 15; on legs of mutton, 10; + hams, 12-1/2; salt pork, 13-1/3; knuckles of veal, 8-1/3; bacon, + 6-1/4; turkeys, 16; chickens, 13-1/2. +<br> + +<a name="p1080"></a><b><i>1080. Economy of Fat</i></b><br> +<br> + 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 beefsteaks, &c., previous to cooking; + they can be used for puddings. With good management there need be no + waste in any shape or form. +<br> +<p align="right"><i><span style="color: #A82C28">A Bell Hung Well its Tale will Tell.</span></i></p><br> + +<a name="p1081"></a><b><i>1081. Broiling</i></b><br> +<br> + 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 becoming charred, a dark-coloured crust is formed, + which retards the evaporation of the juices; and, therefore, if + properly done, broiled meat may he as tender and juicy as roasted meat. +<br> + +<a name="p1082"></a><b><i>1082. Baking</i></b><br> +<br> + Baking does not admit of the evaporation of the vapours so rapidly as + by the processes of broiling and roasting; the fat is also retained + more, and becomes converted, by the agency of the heat, into an + empyreumatic oil, which renders the meat less fitted for delicate + 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 estimated and reduced + to a tabular form. +<br> + +<a name="p1083"></a><b><i>1083. Frying</i></b><br> +<br> + Frying is of all methods the most objectionable, from the foods being + less digestible when thus prepared, as the fat employed undergoes + chemical changes. Olive oil in this respect is preferable 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 212 degrees. If the meat is + very juicy it will not fry well, because it becomes sodden before the + water is evaporated; and it will not brown, because the temperature is + too low to scorch it. To fry fish well the fat should be <i>boiling hot + (600 degrees),</i> and the fish <i>well dried</i> in a cloth; otherwise, owing + to the generation of steam the temperature will fall so low that it + will be boiled in its own steam, and not be browned. Meat, or indeed + any article, should be frequently turned and agitated during frying to + promote the evaporation of the watery particles. To make fried things + look well, they should be done over <i>twice</i> with egg and stale + bread-crumbs. +<br> + +<a name="p1084"></a><b><i>1084. Bastings</i></b><br> +<br> +<br> +<ol type="i"> +<li>Fresh butter.</li></ol><br> + +<ol start=2 type="i"> +<li>Clarified suet. </li></ol><br> + +<ol start=3 type="i"> + +<li>Minced sweet herbs, butter, and claret, especially for mutton and lamb. </li></ol><br> + +<ol start=4 type="i"> + +<li>Water and salt.</li></ol><br> + +<ol start=5 type="i"> + +<li>Cream and melted butter, especially for a flayed pig. </li></ol><br> + +<ol start=6 type="i"> + +<li>Yolks of eggs, grated biscuit and juice of oranges.</li> +</ol> +<br> + +<a name="p1085"></a><b><i>1085. Dredgings</i></b><br> +<br><ol type="i"> +<li>Flour mixed with grated bread. </li></ol><br> + +<ol start=2 type="i"> + +<li>Sweet herbs dried and powdered, and mixed with grated bread. </li></ol><br> + +<ol start=3 type="i"> + +<li>Lemon-peel dried and pounded, or orange-peel, mixed with flour. </li> </ol><br> + +<ol start=4 type="i"> + +<li>Sugar finely powdered, and mixed with pounded cinnamon, and flour or grated bread.</li></ol><br> + +<ol start=5 type="i"> + +<li>Fennel seeds, corianders, cinnamon, and sugar, finely beaten and mixed with grated bread or flour. </li></ol><br> + +<ol start=6 type="i"> + +<li>For young pigs, grated bread or flour, mixed with beaten nutmeg, ginger, pepper, sugar, and yolks of eggs.</li></ol><br> + +<ol start=7 type="i"> + +<li>Sugar, bread, and salt mixed.</li></ol> +<br> + +<a name="p1086"></a><b><i>1086. Estimating Meat for Cooking</i></b><br> +<br> + The housewife who is anxious to dress no more meat than will suffice + for the meal, should remember that beef loses about one pound in four + in boiling, but in roasting, loses in the proportion of one pound five + ounces, and in baking about two ounces less, or one pound three + ounces; mutton loses in boiling about fourteen ounces in four pounds; + in roasting, one pound six ounces. +<br> + +<a name="p1087"></a><b><i>1087. Caution on Charcoal</i></b><br> +<br> + Cooks should be cautioned against the use of charcoal in any quantity, + except whore there is a free <i>current of air</i>; for charcoal is highly + prejudicial in a state of ignition, although it may be rendered even + actively beneficial when boiled, as a small quantity of it, if boiled + with <i>meat on the turn</i>, will effectually cure the unpleasant taint. +<br> +<p align="right"><i><span style="color: #A82C28">An Ill-Fixed Blind No One Can Wind.</span></i></p><br> + +<a name="p1088"></a><b><i>1088. Preparation of Vegetables</i></b><br> +<br> + There is nothing in which the difference between an elegant and an + ordinary table is more seen, than in the dressing of vegetables, more + especially of greens; they may be equally as fine at first, at one + place as at another, but their look and taste are afterwards very + different, entirely from the careless way in which they have been + cooked. They are in greatest perfection when in greatest plenty, i. e., + when in full season. By season, we do not mean those early days, when + luxury in the buyers, and avarice in the sellers about London, force + the various vegetables, but the time of the year in which, by nature + and common culture, and the mere operation of the sun and climate, + they are most plenteous and in perfection. +<br> + +<a name="p1089"></a><b><i>1089. New Potatoes and Green Peas</i></b><br> +<br> + New Potatoes and green peas, unless sent to us from warmer latitudes + than our own, are seldom worth eating before Midsummer. +<br> + +<a name="p1090"></a><b><i>1090. Unripe Vegetables</i></b><br> +<br> + Unripe vegetables are as insipid and unwholesome as unripe fruits. +<br> + +<a name="p1091"></a><b><i>1091. The Quality of Vegetables</i></b><br> +<br> + As to the quality of vegetables, the middle size are preferable to the + largest or the smallest; they are more tender, juicy, and full of + flavour, just before they are quite full-grown: freshness is their + chief value and excellence. The eye easily discovers if they have been + kept too long; they soon lose their beauty in all respects. +<br> + +<a name="p1092"></a><b><i>1092. Freshness of Vegetables</i></b><br> +<br> +Roots, greens, salads, &c., and the various productions of the garden, +when first gathered, are plump and firm, and have a fragrant freshness +no art can give them again; though it will refresh them a little to put +them into cold spring water for some time before they are dressed. +<br> + +<a name="p1093"></a><b><i>1093. To Boil Vegetables</i></b><br> +<br> +Soft water will best preserve the colour of such as are green; if you + have only hard water, put to it a teaspoonful of carbonate of potash. +<br> + +<a name="p1094"></a><b><i>1094. Preparing Vegetables</i></b><br> +<br> + Take care to wash and cleanse Vegetables thoroughly from dust, dirt, + and insects—this requires great attention. Pick off all the outside + leaves, trim them nicely, and if they are not quite fresh-gathered and + have become flaccid, it is absolutely necessary to restore their + crispness before cooking them, or they will be tough and unpleasant. + To do this, lay them in a pan of clean water, with a handful of salt + in it, for an hour before you dress them. Most vegetables being more + or less succulent, it is necessary that they possess their full + proportion of fluids in order to retain that state of crispness and + plumpness which they have when growing. +<br> + +<a name="p1095"></a><b><i>1095. Staleness</i></b><br> +<br> + On being cut or gathered, the exhalation from their surface continues, + while from the open vessels of the cut surface there is often great + exudation or evaporation, and thus their natural moisture is + diminished; tho tender leaves become flaccid, and the thicker masses + or roots lose their plumpness. This is not only less pleasant to the + eye, but is a serious injury to the nutritious powers of the + vegetable; for in this flaccid and shrivelled state its fibres are + less easily divided in chewing, and the water which exists in the form + of their respective natural juices is less directly nutritious. +<br> + +<a name="p1096"></a><b><i>1096. Preservation</i></b><br> +<br> + The first Care in the preservation of succulent vegetables, therefore, + is to prevent them from losing their natural moisture. They should + alway be boiled in a saucepan by themselves, and have plenty of water: + if meat is boiled with them in the same pot, the one will spoil the + look and taste of the other. +<br> + +<a name="p1097"></a><b><i>1097. Cleaning</i></b><br> +<br> + To have vegetables delicately clean, put on your pot, make it boil, + put a little salt in, and skim it perfectly clean before you put in + the greens, &c., which should not be put in till the water boils + briskly: the quicker they boil the greener they will be. +<br> + +<a name="p1098"></a><b><i>1098. When Done</i></b><br> +<br> + When the vegetables sink, they are generally done enough, if the water + has been kept constantly boiling. Take them up immediately, or they + will lose their colour and goodness, Drain the water from them + thoroughly before you send them to table. This branch of cookery + requires the most vigilant attention. +<br> +<p align="right"><i><span style="color: #A82C28">Keep Your Keys and Be at Ease.</span></i></p><br> + +<a name="p1099"></a><b><i>1099. Over-Cooked</i></b><br> +<br> + If vegetables are a minute or two too long over the fire, they lose + all their beauty and flavour. +<br> + +<a name="p1100"></a><b><i>1100. Undercooked</i></b><br> +<br> + If not thoroughly boiled tender, they are very indigestible, and much + more troublesome during their residence in the stomach than underdone + meats. +<br> + +<a name="p1101"></a><b><i>1101. Take Care your Vegetables are Fresh</i></b><br> +<br> + To preserve or give colour in cookery many good dishes are spoiled; + but the rational epicure, who makes nourishment the main end of + eating, will be content to sacrifice the shadow to enjoy the + substance. As the fishmonger often suffers for the sins of the cook, + so the cook often gets undeservedly blamed instead of the greengrocer. +<br> + +<a name="p1102"></a><b><i>1102. To Cleanse Vegetables of Insects</i></b><br> +<br> + Make a strong brine of one pound and a half of salt to one gallon of + water; into this, place the vegetables with the stalk ends uppermost, + for two or three hours: this will destroy all the insects which + cluster in the leaves, and they will fall out and sink to the bottom + of the water. +<br> + +<a name="p1103"></a><b><i>1103. Potatoes</i></b><br> +<br> + Most people esteem potatoes beyond any other vegetable, yet few + persons know how to cook them. The following will be found to be + excellent methods of cooking this delicious esculent. +<br> + +<a name="p1104"></a><b><i>1104. To Boil Potatoes</i></b><br> +<br> + Put them into a saucepan with scarcely sufficient water to cover them. + Directly the skins begin to break, lift them from the fire, and as + rapidly as possible pour off <i>every drop</i> of the water. Then place a + coarse (we need not say clean) towel over them, and return them to the + fire again until they are thoroughly done, and quite dry. A little + salt, to flavour, should be added to the water before boiling. +<br> + +<a name="p1105"></a><b><i>1105. To Peel Potatoes</i></b><br> +<br> + The above recipe is for boiling potatoes in their jackets, as the + phrase goes. When potatoes are to be peeled prior to cooking, the + tubers should first be well washed and put in a bowl of clean water. + As each potato is taken out of this receptacle and peeled, it should + be thrown into another bowl of cold water, close at hand to receive + them. This prevents undue discolouration of the potatoes. +<br> + +<a name="p1106"></a><b><i>1106. To Steam Potatoes</i></b><br> +<br> + Some kinds of potatoes are better steamed than boiled. Whether + dressed with the skins on or off a careful eye must be kept on them, + and when they are nearly done the steamer should be removed, the water + in the saucepan thrown off, and the steamer then replaced, in order to + allow the process of cooking to be completed. Some people shake the + steamer when potatoes are somewhat close and heavy, under the idea + that it renders them floury, and in many cases the shaking has this + effect. +<br> + +<a name="p1107"></a><b><i>1107. Potatoes Fried with Fish</i></b><br> +<br> + Take cold fish and cold potatoes. Pick all the bones from the former, + and mash the fish 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, such as cod, hake, &c., are preferable; + turbot, soles, eels, &c., are not so good. This is an economical and + excellent relish. +<br> + +<a name="p1108"></a><b><i>1108. Potatoes Mashed with Onions</i></b><br> +<br> + Prepare some boiled onions, by putting them through a sieve, and mix + them with potatoes. Regulate the portions according to taste. +<br> + +<a name="p1109"></a><b><i>1109. Potato Cheesecakes</i></b><br> +<br> + + 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. + +<br> + +<a name="p1110"></a><b><i>1110. Potato Colcanon</i></b><br> +<br> + Boil potatoes and greens (or spinach) separately; 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. +<br> +<p align="right"><i><span style="color: #A82C28">A Chair Unsound Soon Finds the Ground.</span></i></p><br> + +<a name="p1111"></a><b><i>1111. Potatoes Roasted under Meat</i></b><br> +<br> + Half boil large potatoes; drain the water; put them into an earthen + dish, or small tin pan, under meat roasting before the fire; baste + them with the dripping. Turn them to brown on all sides; send up in a + separate dish. +<br> + +<a name="p1112"></a><b><i>1112. Potato Balls Ragoût</i></b><br> +<br> + Add to a pound of potatoes a quarter of a pound of grated ham, or some + sweet herbs, or chopped parsley, an onion or shalot, salt, pepper, and + a little grated nutmeg, and other spice, with the yolk of a couple of + eggs; then dress as <i>Potatoes Escalloped</i>. (<a href="#p1116">1116</a>). +<br> + +<a name="p1113"></a><b><i>1113. Potato Snow</i></b><br> +<br> + Pick out the whitest potatoes, put them on in cold water; when they + begin to crack, strain, and put them in a clean stewpan before the + fire till they are quite dry, and fall to pieces; rub them through a + wire sieve upon the dish they are to be sent up on, and do not disturb + them afterwards. +<br> + +<a name="p1114"></a><b><i>1114. Potatoes Fried Whole</i></b><br> +<br> + When nearly boiled enough, put them into a stewpan with a bit of + butter, or some clean beef dripping; shake them about often, to + prevent burning, till they are brown and crisp; drain them from the + fat. It will be an improvement if they are floured and dipped into the + yoke of an egg, and then rolled in finely sifted bread-crumbs. +<br> + +<a name="p1115"></a><b><i>1115. Potatoes Fried in Slices</i></b><br> +<br> + 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 sprinkled over them. +<br> + +<a name="p1116"></a><b><i>1116. Potatoes Escalloped</i></b><br> +<br> + Mash potatoes in the usual way; then butter some nice clean + scallop-shells, pattypans, or tea cups or saucers; put in your + potatoes; make them smooth at the top; cross a knife over them; strew + 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 carefully out of the shells, and + brown on the other side. Cold potatoes may be warmed up this way. +<br> + +<a name="p1117"></a><b><i>1117. Potato Scones</i></b><br> +<br> + Mash boiled potatoes till they are quite smooth, adding a little salt; + then knead out the flour, or barley-meal, to the thickness required; + toast on the girdle, pricking them with a fork to prevent them + blistering. When eaten with fresh or salt butter they are equal to + crumpets—even superior, and very nutritious. +<br> + +<a name="p1118"></a><b><i>1118. Potato Pie</i></b><br> +<br> + Peel and slice your potatoes very thinly into a pie-dish; between each + layer of potatoes put a little chopped onion, and 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 + tablespoonful of good mushroom ketchup poured in through a funnel. + Another method is to put between the layers small bits of mutton, + beef, or pork. In Cornwall, turnips are added. This constitutes (on + the Cornish method) a cheap and satisfactory dish for families. +<br> + +<a name="p1119"></a><b><i>1119. Cold Potatoes</i></b><br> +<br> + There are few articles in families more subject to waste, whether in + paring, boiling, or being actually wasted, than potatoes; and there + are few cooks who do not boil twice as many potatoes every day as are + wanted, and fewer still who do not throw the residue away as being + totally unfit in any shape for the next day's meal; yet if they would + take the trouble to beat up the despised cold potatoes with an equal + quantity of flour, they would find them produce a much lighter + dumpling or pudding than they can make with flour alone: and by the + aid of a few spoonfuls of good gravy, they will provide a cheap and + agreeable appendage to the dinner table. +<br> +<p align="right"><i><span style="color: #A82C28">Every Receipt is the Basis of Many Others.</span></i></p><br> + +<a name="p1120"></a><b><i>1120. Mashed Potatoes and Spinach or Cabbage</i></b><br> +<br> + Moisten cold mashed potatoes with a little white sauce: take cold + cabbage or spinach, and chop it very finely. Moisten with a brown + gravy. Fill a tin mould with layers of potatoes and cabbage; cover the + top, and put it into a stewpan of boiling water. Let it remain long + enough to warm the vegetables; then turn the vegetables out and serve + them. Prepare by boiling the vegetables separately, and put them into + the mould in layers, to be turned out when wanted. It forms a very + pretty dish for an entrée. +<br> + +<a name="p1121"></a><b><i>1121. Cold Carrots and Turnips</i></b><br> +<br> + These may be added to soups, if they have not been mixed with gravies: + or if warmed up separately, and put into moulds in layers, they may be + turned out, and served the same as the potatoes and cabbage described + above. +<br> + +<a name="p1122"></a><b><i>1122. French Beans</i></b><br> +<br> + Cut away the stalk-end, and strip off the strings, then cut them into + shreds. If not quite fresh, have a basin of spring water, with a + little salt dissolved in it, and as the beans are cleaned and stringed + throw them in; put them on the fire in boiling water, with some salt + in it; after they have boiled fifteen or twenty minutes, take one out + and taste it; as soon as they are tender take them up, throw them into + a cullender or sieve to drain. Send up the beans whole when they are + very young. +<br> + +<a name="p1123"></a><b><i>1123. Boiled Turnip Radishes</i></b><br> +<br> + Boil in plenty of salted water, and in about twenty-five minutes they + will be tender; drain well, and send them to table with melted butter. + Common radishes, when young, tied in bunches, boiled for twenty + minutes, and served on a toast, are excellent. +<br> + +<a name="p1124"></a><b><i>1124. Asparagus</i></b><br> +<br> + Asparagus (often mis-called "<i>asparagrass</i>").—Scrape the stalks till + they are clean; throw them into a pan of cold water, tie them up in + bundles of about a quarter of a hundred each; cut off the stalks at + the bottom to a uniform length leaving enough to serve as a handle for + the green part; put them into a stewpan of boiling water, with a + handful of salt in it. Let it boil, and skim it. When they are tender + at the stalk, which will be in from twenty to thirty minutes, they are + done enough.<br> +<br> + Watch the exact time of their becoming tender; take them up that + instant. While the asparagus is boiling, toast a round of a a quartern + loaf, about half an inch thick; brown it delicately on both sides; dip + it lightly in the liquor the asparagus was boiled in, and lay it in + the middle of a dish; melt some butter, but do not put it over them. + Serve butter in a butter-boat. +<br> + +<a name="p1125"></a><b><i>1125. Artichokes</i></b><br> +<br> + Soak them in cold water, wash them well; put them into plenty of + boiling water, with a handful of salt, and let them boil gently for an + hour and a half or two hours: trim them and drain on a sieve; send up + melted butter with them, which some put into small cups, one for each + guest. +<br> + +<a name="p1126"></a><b><i>1126. Stewed Water-Cress</i></b><br> +<br> + The following receipt 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 water for about ten + minutes; drain and chop, season with pepper and salt, add a little + butter, and return it to the stewpan until well heated. Add a little + vinegar previously to serving; put around it sippets of toast or fried + bread. The above, made thin, as a substitute for parsley and butter, + will be found an excellent sauce for a boiled fowl. There should be + considerably more of the cress than of the parsley, as the flavour is + much milder. +<br> +<p align="right"><i><span style="color: #A82C28">A Good Suggestion is Often Invaluable.</span></i></p><br> + +<a name="p1127"></a><b><i>1127. Stewed Mushrooms</i></b><br> +<br> + Cut off the ends of the stalks, and pare neatly some middle-sized or + button mushrooms, and put them into a basin of water with the juice of + a lemon as they are done. When all are prepared, take them from the + water with the hands to avoid the sediment, and put them into a + stewpan with a little fresh butter, white pepper, salt, and a little + lemon juice; cover the pan close, and let them stew gently for twenty + minutes or half an hour; then thicken the butter with a spoonful of + flour, and add gradually sufficient cream, or cream and milk, to make + the same about the thickness of good cream. Season the sauce to + palate, adding a little pounded mace or grated nutmeg. Let the whole + stew gently until the mushrooms are tender. Remove every particle of + butter which may be floating on the top before serving. +<br> + +<a name="p1128"></a><b><i>1128. Indications of Wholesome Mushrooms</i></b><br> +<br> + Whenever a fungus is pleasant, in flavour and odour, it may be + considered wholesome; if, on the contrary, it have an offensive smell, + a bitter, astringent, or styptic taste, or even if it leave an + unpleasant flavour in the mouth, it should not be considered fit for + food. The colour, figure, and texture of these vegetables do not + afford 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 + eatable; whilst the pale or sulphur yellow, bright or blood-red, and + the greenish belong to few but the poisonous. The safe kinds have most + frequently a compact, 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 subterranean passages, on animal + matter undergoing putrefaction, as well as those whose flesh is soft + or watery. +<br> + +<a name="p1129"></a><b><i>1129. To Distinguish Mushrooms from Poisonous Fungi</i></b><br> +<br> + +<ol start=1 type="i"><li> + Sprinkle a little salt on the spongy part or gills of the sample + to be tried. If they turn yellow, they are poisonous,—if black, + they are wholesome. Allow the salt to act, before you decide on the + question.</li></ol> + +<ol start=2 type="i"><li> + + False mushrooms have a warty cap, or else fragments of membrane, + adhering to the upper surface, are heavy, and emerge from a vulva or + bag; they grow in tufts or clusters in woods, on the stumps of + trees, &c., whereas the true mushrooms grow in pastures.</li></ol> + +<ol start=3 type="i"><li> + + False mushrooms have an astringent, styptic, and disagreeable + taste. When cut they turn blue. They are moist on the surface, and + generally of a rose or orange colour.</li></ol> + +<ol start=4 type="i"><li> + + The gills of the true mushroom are of a pinky red, changing to a + liver colour. The flesh is white. The stem is white, solid, and + cylindrical. +</li></ol> +<br> + +<a name="p1130"></a><b><i>1130. Cookery for Soldiers Sailors, Travellers, and Emigrants</i></b><br> +<br> + The following seven receipts are due to the inventive genius of the + late Alexis Soyer, who at one time was chief cook of the Reform Club: +<br> + +<a name="p1131"></a><b><i>1131. Stewed Salt Beef and Pork</i></b><br> +<br> + Put into a saucepan about two pounds of well-soaked beef, cut in eight + pieces; half a pound of salt pork, divided in two, and also soaked: + half a pound of rice, or six tablespoonfuls; a quarter of a pound of + onions, or four middle-sized ones, peeled and sliced; two ounces of + brown sugar, or a large tablespoonful; a quarter of an ounce of + pepper, and five pints of water; simmer gently for three hours, remove + the fat from the top, and serve. This dish is enough for six people, + and it cannot fail to be excellent if the receipt be closely followed. + Butchers' salt meat will require only a four hours' soaking, having + been but lightly pickled. +<br> +<p align="right"><i><span style="color: #A82C28">A Good Beginning Makes a Good Ending.</span></i></p><br> + +<a name="p1132"></a><b><i>1132. Mutton Soup</i></b><br> +<br> + Put into a pan—half a pound of mutton will make a pint of good family + soup—six pounds of mutton, cut in four or six pieces; three quarters + of a pound of mixed vegetables, or three ounces of preserved, three + and a half teaspoonfuls of salt, one teaspoonful of sugar, and half a + teaspoonful of pepper, if handy; five tablespoonfuls of barley or + rice; eight pints of water; let it simmer gently for three hours and a + half, remove this fat, and serve. Bread and biscuit may be added in + small quantities. +<br> + +<a name="p1133"></a><b><i>1133. Plain Pea Soup</i></b><br> +<br> + Put in a pan six pounds of pork, well soaked and cut into eight + pieces; pour six quarts of water over; one pound of split peas; one + teaspoonful of sugar; half a teaspoonful of pepper; four ounces of + fresh vegetables, or two ounces of preserved, if handy; let it boil + gently for two hours, or until the peas are tender. When the pork is + rather fat, as is generally the case, wash it only; a quarter of a + pound of broken biscuit may be used for the soup. Salt beef, when + rather fat and well soaked, may be used for pea soup. +<br> + +<a name="p1134"></a><b><i>1134. French Beef Soup, or Pot au Feu (Camp Fashion)</i></b><br> +<br> + Put into the kettle six pounds of beef, cut into two or three pieces, + bone included; one pound of mixed green vegetables, or half a pound of + preserved, in cakes; four teaspoonfuls of salt; if handy, one + teaspoonful of pepper, one of sugar, and three cloves; and eight pints + of water. Let it boil gently three hours; remove some of the fat, and + serve. The addition of a pound and a half of bread, cut into slices, + or one pound of broken biscuits, well soaked, will make a very + nutritious soup. Skimming is not required. +<br> + +<a name="p1135"></a><b><i>1135. How to Stew Fresh Beef, Pork, Mutton, and Veal</i></b><br> +<br> + Cut or chop two pounds of fresh beef into ten or twelve pieces; put + these into a saucepan, with one and a half teaspoonfuls of salt, one + teaspoonful of sugar, half a teaspoonful of pepper, two middle-sized + onions sliced, half a pint of water. Set on the fire for ten minutes + until forming a thick gravy. Add a good teaspoonful of flour, stir on + the fire a few minutes; add a quart and a half of water; let the whole + simmer until the meat is tender. Beef will take from two hours and a + half to three hours; mutton and pork, about two hours; veal, one hour + and a quarter to one hour and a half; onions, sugar, and pepper, if + not to be had, must be omitted; it will even then make a good dish; + half a pound of sliced potatoes, or two ounces of preserved potatoes; + either fresh or preserved vegetables may be added if they can be + obtained, also a small dumpling. +<br> + +<a name="p1136"></a><b><i>1136. Plain Boiled Beef</i></b><br> +<br> + Put in a saucepan six pounds of well-soaked beef, cut in two, with + three quarts of cold water; simmer gently three hours, and serve. + About a pound of either carrots, turnips, parsnips, greens, or + cabbage, as well as dumplings, may be boiled with it. +<br> + +<a name="p1137"></a><b><i>1137. Cossack's Plum Pudding</i></b><br> +<br> + Put into a basin one pound of flour, three quarters of a pound of + raisins (stoned, if time be allowed), three quarters of a pound of the + fat of salt pork (well washed, cut into small squares, or chopped), + two tablespoonfuls of sugar or treacle; and half a pint of water; mix + all together; put into a cloth tied lightly; boil for four hours, and + serve. If time will not admit, boil only two hours, though four are + preferable. How to spoil the above:—Add anything to it. +<br> + +<a name="p1138"></a><b><i>1138. Meat Cookery</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1139"></a><b><i>1139. Beef Minced</i></b><br> +<br> + Cut into small dice remains of cold beef: the gravy reserved from it + on the first day of it being served should be put in the stewpan, with + the addition of warm water, some mace, sliced shalot, salt, and black + pepper. Let the whole simmer gently for an hour, A few minutes before + it is served, take out the meat and dish it, add to the gravy some + walnut ketchup, and a little lemon juice or walnut pickle. Boil up the + gravy once more, and, when hot, pour it over the meat. Serve it with + bread sippets. +<br> + +<a name="p1140"></a><b><i>1140. Beef with Mashed Potatoes</i></b><br> +<br> + Mash some potatoes with hot milk, the yolk of an egg, some butter and + salt. Slice the cold beef and lay it at the bottom of a pie-dish, + adding to it some sliced shalot, pepper, salt, and a little beef + gravy; cover the whole with a thick paste of potatoes, making the + crust to rise in the centre above the edges of the dish. Score the + potato crust with the point of a knife in squares of equal sizes. Put + the dish before a fire in a Dutch oven, and brown it on all sides; by + the time it is coloured, the meat and potatoes will be sufficiently + done. + +<br> +<p align="right"><i><span style="color: #A82C28">Try All Things, Hold Fast That Which is Good.</span></i></p><br> + +<a name="p1141"></a><b><i>1141. Beef Bubble and Squeak</i></b><br> +<br> + Cut into pieces convenient for frying, cold roasted or boiled beef; + pepper, salt, and fry them; when done, lay them on a hot drainer, and + while the meat is draining from the fat used in frying them, have in + readiness a cabbage already boiled in two waters; chop it small, and + put it in the frying-pan with some butter, add a little pepper and + keep stirring it, that all of it may be equally done. When taken from + the fire, sprinkle over the cabbage a very little vinegar, only enough + to give it a slightly acid taste. Place the cabbage in the centre of + the dish, and arrange the slices of meat neatly around it. +<br> + +<a name="p1142"></a><b><i>1142. Beef or Mutton Lobscous</i></b><br> +<br> + Mince, not too finely, some cold roasted beef or mutton. Chop the + bones, and put them in a saucepan with six potatoes peeled and sliced, + one onion, also sliced, some pepper and salt; of these make a gravy. + When the potatoes are completely incorporated with the gravy, take out + the bones and put in the meat; stew the whole together for an hour + before it is to be served. +<br> + +<a name="p1143"></a><b><i>1143. Beef Rissoles.</i></b><br> +<br> + Mince and season cold beef, and flavour it with mushroom or walnut + ketchup. Make of beef dripping a very thin paste, roll it out in thin + pieces, about four inches square; enclose in each piece some of the + mince, in the same way as for puffs, cutting each neatly all round; + fry them in dripping to a very light brown. The paste can scarcely be + rolled out too thin. +<br> + +<a name="p1144"></a><b><i>1144. Veal Minced</i></b><br> +<br> + Cut veal from the fillet or shoulder into very small dice; put into + veal or mutton broth with a little mace, white pepper, salt, some + lemon peel grated, and a tablespoonful of mushroom ketchup or mushroom + powder, rubbed smooth into the gravy, Take out some of the gravy when + nearly done, and when cool enough thicken it with flour, cream, and a + little butter; boil it up with the rest of the gravy, and pour it over + the meat when done. Garnish with bread sippets. A little lemon juice + added to the gravy improves its flavour. +<br> + +<a name="p1145"></a><b><i>1145. Veal dressed with White Sauce</i></b><br> +<br> + Boil milk or cream with a thickening of flour and butter; put into it + thin slices of cold veal, and simmer it in the gravy till it is made + hot without boiling. When nearly done, beat up the yolk of an egg, + with a little anchovy and white sauce; pour it gently to the rest, + stirring it all the time; simmer again the whole together, and serve + it with sippets of bread and curled bacon alternately. +<br> + +<a name="p1146"></a><b><i>1146. Veal Rissoles</i></b><br> +<br> + + Mince and pound veal extremely fine; grate into it some remains of + cooked ham. Mix these well together with white sauce, flavoured with + mushrooms: form this mixture into balls, and enclose each in pastry. + Fry them in butter to a light brown. The same mince may be fried in + balls without pastry, being first cemented together with egg and + breadcrumbs. +<br> + +<a name="p1147"></a><b><i>1147. Mutton Hashed</i></b><br> +<br> + Cut cold mutton into thin slices, fat and lean together; make gravy + with the bones whence the meat has been taken, boiling them long + enough in water, with onion, pepper and salt; strain the gravy, and + warm, but do not boil, the mutton in it. Then take out some of the + gravy to thicken it with flour and butter, and flavour it with + mushroom ketchup. Pour in the thickening and boil it up, having + previously taken out the meat, and placed it neatly on the dish in + which it is to go to the table. Pour over it the boiling gravy, and + add sippets of bread. +<br> + +<a name="p1148"></a><b><i>1148. Lamb</i></b><br> +<br> + Fry slices or chops of lamb in butter till they are slightly browned. + Serve them on a <i>purée</i> of cucumbers, or on a dish of spinach; or dip + the slices in bread-crumbs, chopped parsley, and yolk of an egg; some + grated lemon and a little nutmeg may be added. Fry them, and pour a + little nice gravy over them when served. +<br> +<p align="right"><i><span style="color: #A82C28">We Learn Something, Even by Our Failures.</span></i></p><br> + +<a name="p1149"></a><b><i>1149. Pork</i></b><br> +<br> + + Slices of cold pork, fried and laid on apple sauce, form an excellent + side or corner dish. Boiled pork may also he made into rissoles, + minced very fine like sausage meat, and seasoned sufficiently, but not + over much. +<br> + +<a name="p1150"></a><b><i>1150. Round of Salt Beef</i></b><br> +<br> + Skewer it tight and round, and tie a fillet of broad tape about it. + Put it into plenty of cold water, and carefully remove the scum; let + it boil till all the scum is removed, and then put the boiler on one + side of the fire, to continue simmering slowly till it is done. Half a + round may be boiled for a small family. When you take it up, wash the + scum off with a paste-brush—garnish with carrots and turnips. +<br> + +<a name="p1151"></a><b><i>1151. Aitchbone of Beef</i></b><br> +<br> + Manage in the same way as the round. The soft, marrow-like fat which + lies on the back is best when hot, and the hard fat of the upper + corner is best cold. +<br> + +<a name="p1152"></a><b><i>1152. Stewed Brisket of Beef</i></b><br> +<br> + Stew in sufficient water to cover the meat; when tender, take out the + bones, and skim off the fat; add to the gravy, when strained, a glass + of wine, and a little spice tied up in a muslin bag. (This can he + omitted if preferred.) Have ready either mushrooms, truffles, or + vegetables boiled, and cut into shapes, Lay them on and around the + beef; reduce part of the gravy to glaze, lay it on the top, and pour + the remainder into the dish. +<br> + +<a name="p1153"></a><b><i>1153. Baked Brisket of Beef</i></b><br> +<br> + Brisket of beef may lie baked, the bones being removed, and the holes + filled with oysters, fat bacon, parsley, or all three in separate + holes; these stuffings being chopped and seasoned to taste. Dredge it + well with flour, pour upon it half a pint of broth, bake for three + hours, skim off the fat, strain the gravy over the meat, and garnish + with cut pickles. +<br> + +<a name="p1154"></a><b><i>1154. Pork, Spare-rib</i></b><br> +<br> + Joint it nicely before roasting, and crack the ribs across as lamb. + Take care not to have the fire too fierce. The joint should be basted + with very little butter and flour, and may be sprinkled with fine + dried sage, It takes from two to three hours. Apple sauce, mashed + potatoes, and greens are the proper accompaniments, also good mustard, + fresh made. +<br> + +<a name="p1155"></a><b><i>1155. Lamb Stove or Lamb Stew</i></b><br> +<br> + Take a lamb's head and lights, open the jaws of the head, and wash + them thoroughly; put them in a pot with some beef stock, made with + three quarts of water and two pounds of shin of beef, strained; boil + very slowly for an hour; wash and string two or three good handfuls of + spinach; put it in twenty minutes before serving; add a little + parsley, and one or two onions, a short time before it comes off the + fire; season with pepper and salt, and serve all together in a tureen. +<br> + +<a name="p1156"></a><b><i>1156. Roast Beef Bones</i></b><br> +<br> + Roast beef bones furnish a very relishing luncheon or supper, prepared + with poached or fried eggs and mashed potatoes as accompaniments. + Divide the bones, having good pickings of meat on each; score them in + squares, pour a little melted butter over, and sprinkle with pepper + and salt; put them on a dish; set in a Dutch oven for half or three + quarters of an hour, according to the thickness of the meat; keep + turning till they are quite hot and brown: or broil them on the + gridiron. Brown but do not burn them. Serve with piquant sauce. +<br> + +<a name="p1157"></a><b><i>1157. Marrow Bones</i></b><br> +<br> + Saw the bones evenly, so that they will stand steadily; put a piece of + paste into the ends; set them upright in a saucepan, and boil till + they are done enough—beef marrow bone will require from an hour and a + half to two hours; serve fresh-toasted bread with them. +<br> + +<a name="p1158"></a><b><i>1158. Beef (Rump) Steak and Onion Sauce</i></b><br> +<br> + Peel and slice two large onions, put them into a quart stewpan, with + two tablespoonfuls of water; cover the pan close, and set on a slow + fire till the water has boiled away, and the onions have become a + little browned; then add half a pint of good broth, and boil the + onions till they are tender; strain the broth, and chop very fine; + season with mushroom ketchup, pepper, and salt; put in the onions + then, and let them boil gently for five minutes, pour into the dish, + and lay over it a broiled rump steak. If instead of broth you use good + beef gravy, it will be delicious. +<br> +<p align="right"><i><span style="color: #A82C28">When we Think we Fail, we are Often Near Success.</span></i></p><br> + +<a name="p1159"></a><b><i>1159. Beef à la Mode and Veal Ditto.</i></b><br> +<br> + Take about eleven pounds of the mouse buttock,—or clod of beef,—or + blade bone,—or the sticking-piece, or the like weight of the breast + of veal;—cut it into pieces of three or four ounces each; put in + three or four ounces of beef dripping, and mince a couple of large + onions, and lay them into a large deep stewpan. As soon as it is quite + hot, flour the meat, put it into the stewpan, continue stirring with a + wooden spoon; when it has been on about ten minutes, dredge with + flour, and keep doing so till you have stirred in as much as you think + will thicken it; then add by degrees about a gallon of boiling water; + keep stirring it together; skim it when it boils, and then put in one + drachm of ground black pepper, two of allspice, and two bay-leaves; + set the pan by the side of the fire, or at a distance over it, and let + it stew <i>very slowly</i> for about three hours; when you find the meat + sufficiently tender, put it into a tureen, and it is ready for table. +<br> + +<a name="p1160"></a><b><i>1160. Ox-Cheek Stewed</i></b><br> +<br> + Prepare the day before it is to be eaten; clean the cheek and put it + into soft water, just warm; let it lie for three or four hours, then + put it into cold water, to soak all night; next day wipe it clean, put + it into a stewpan, and just cover it with water; skim it well when it + is coming to a boil, then add two whole onions with two or three + cloves stuck into each, three turnips quartered, a couple of carrots + sliced, two bay-leaves, and twenty-four corns of allspice, a head of + celery, and a bundle of sweet herbs, pepper, and salt; lastly, add a + little cayenne and garlic, if liked.<br> +<br> + Let it stew gently till perfectly tender, about three hours; then take + out the cheek, divide into pieces fit to help at table; skim and + strain the gravy; melt an ounce and a half of butter in a stewpan; + stir into it as much flour as it will take up; mix with it by degrees + a pint and a half of the gravy; add a tablespoonful of mushroom or + walnut ketchup, or port wine, and boil a short time. Serve up in a + soup or ragoût dish, or make it into barley broth. This is a very + economical, nourishing, and savoury meal. +<br> + +<a name="p1161"></a><b><i>1161. Hashed Mutton or Beef</i></b><br> +<br> + Slice the meat small, trim off the brown edges, and stew down the + trimmings with the bones, well broken, an onion, a bunch of thyme and + parsley, a carrot cut into slices, a few peppercorns, cloves, salt, + and a pint and a half of water or stock. When this is reduced to + little more than three quarters of a pint, strain it, clear it from + the fat, thicken it with a large dessertspoonful of flour or + arrowroot, add salt and pepper, boil the whole for a few minutes, then + lay in the meat and heat it well. Boiled potatoes are sometimes sliced + hot into the hash. +<br> + +<a name="p1162"></a><b><i>1162. Irish Stew</i></b><br> +<br> + Take two pounds of potatoes; peel and slice them; cut rather more than + two pounds of mutton chops, either from the loin or neck; part of the + fat should he taken off; beef, two pounds, six large onions sliced, a + slice of ham, or lean bacon, a spoonful of pepper, and two of salt. + This stew may be done in a stewpan over the fire, or in a baker's + oven, or in a close-covered earthen pot. First put a layer of + potatoes, then a layer of meat and onions, sprinkle the seasoning, + then a layer of potatoes, and again the meat and onions and seasoning; + the top layer should be potatoes, and the vessel should be quite full. + Then put in half a pint of good gravy, and a spoonful of mushroom + ketchup. Let the whole stew for an hour and a half; be very careful it + does not burn. +<br> +<p align="right"><i><span style="color: #A82C28">Second Trials Often Succeed.</span></i></p><br> + +<a name="p1163"></a><b><i>1163. Palatable Stew</i></b><br> +<br> + Cut pieces of salt beef and pork into dice, put them into a stewpan + with six whole peppercorns, two blades of mace, a few cloves, a + teaspoonful of celery-seeds, and a faggot of dried sweet herbs; cover + with water, and stew gently for an hour, then add fragments of + carrots, turnips, parsley, or any other vegetables at hand, with two + sliced onions, and some vinegar to flavour; thicken with flour or + rice, remove the herbs, and pour into the dish with toasted bread, or + freshly baked biscuit, broken small, and serve hot. When they can be + procured, a few potatoes improve it very much. +<br> + +<a name="p1164"></a><b><i>1164. Ragoût of Cold Veal</i></b><br> +<br> + Either a neck, loin, or fillet of veal will furnish this excellent + ragoût with a very little expense or trouble. Cut the veal into + handsome cutlets; put a piece of butter, or clean dripping, into a + frying pan; as soon as it is hot, flour and fry the veal to a light + brown; take it out, and if you have no gravy ready, put a pint of + boiling water into the frying-pan, give it a boil-up for a minute, and + strain it in a basin while you make some thickening in the following + manner:<br> +<br> + Put an ounce of butter into a stewpan; as soon as it melts, mix as + much flour as will dry it up; stir it over the fire for a few minutes, + and gradually add the gravy you made in the frying-pan: let them + simmer together for ten minutes; season with pepper, salt, a little + mace, and a wineglassful of mushroom ketchup or wine; strain it + through a tammy, or fine sieve, over the meat, and stew very gently + till the meat is thoroughly warmed, If you have any ready-boiled + bacon, cut it in slices, and put it to warm with the meat. +<br> + +<a name="p1165"></a><b><i>1165. Economical Dish</i></b><br> +<br> + Cut some rather fat ham or bacon into slices, and fry to a nice brown; + lay them aside to keep warm; then mix equal quantities of potatoes and + cabbage, 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 must be well seasoned with + pepper. +<br> + +<a name="p1166"></a><b><i>1166. Mock Goose</i></b><br> +<br> + (being a leg of pork skinned, roasted, and stuffed goose + fashion).—Parboil the leg; take off the skin, and then put it down to + roast; baste it with butter, and make a <i>savoury powder</i> of finely + minced or dried or powdered sage, ground black pepper, salt, and some + bread-crumbs, rubbed together through a cullender: add to this a + little very finely minced onion; sprinkle it with this when it is + almost roasted; put half a pint of made gravy into the dish, and goose + stuffing under the knuckle skin; or garnish the dish with balls of it + fried or boiled. +<br> + +<a name="p1167"></a><b><i>1167. Roast Goose</i></b><br> +<br> + When a goose is well picked, singed, and cleaned, make the stuffing, + with about two ounces of onion—if you think the flavour of raw onions + too strong, cut them in slices, and lay them in cold water for a + couple of hours, add as much apple or potato as you have of onion, and + half as much green sage, chop them very fine, adding four ounces, + <i>i. e.</i>, about a large breakfast cupful, of stale breadcrumbs, a bit of + butter about as big as a walnut, and a very little pepper and salt, + the yolk of an egg or two, and incorporating the whole well together, + stuff the goose; do not quite fill it, but leave a little room for the + stuffing to swell. Spit it, tie it on the spit at both ends, to + prevent it swinging round, and to prevent the stuffing from coming + out. From an hour and a half to an hour and three-quarters will roast + a fine full-grown goose. Send up gravy and apple sauce with it. +<br> +<p align="right"><i><span style="color: #A82C28">Second Thoughts are Often Best.</span></i></p><br> + +<a name="p1168"></a><b><i>1168. Jugged Hare</i></b><br> +<br> + Wash it very nicely, cut it up in pieces proper to help at table, and + put them into a jugging-pot, or into a stone jar, just sufficiently + large to hold it well; put in some sweet herbs, a roll or two of rind + of a lemon, and a fine large onion with five cloves stuck in it; and, + if you wish to preserve the flavour of the hare, a quarter of a pint + of water; but, if you wish to make a ragoût, a quarter of a pint of + claret or port wine, and the juice of a lemon. Tie the jar down + closely with a bladder, so that no steam can escape; put a little hay + in the bottom of the saucepan, in which place the jar; let the water + boil for about three hours, according to the age and size of the hare, + keeping it boiling all the time, and till up the pot as it boils away.<br> +<br> + Care, however, must be taken that it is not overdone, which is the + general fault in all made dishes. When quite tender, strain off the + gravy from the fat, thicken it with flour, and give it a boil up; lay + the pieces of hare in a hash dish, and pour the gravy over it. You may + make a pudding the same as for roast hare, and boil it in a cloth, and + when you dish up your hare, cut it in slices, or make forcemeat balls + of it for garnish. For sauce, red currant jelly. +<br> + +<a name="p1169"></a><b><i>1169. Stewed Hare</i></b><br> +<br> + A much easier and quicker way is the following: —Prepare the hare as + for jugging; put it into a stewpan with a few sweet herbs, half a + dozen cloves, the same of allspice and black pepper, two large onions, + and a roll of lemon peel; cover it with water: when it boils, skim it + clean, and let it simmer gently till tender (about two hours); then + take the meat up with a slice, set it by a fire to keep hot while you + thicken the gravy; take three ounces of butter and some flour, rub + together, put in the gravy, stir it well, and let it boil about ten + minutes; strain it through a sieve over the meat, and it is ready. +<br> + +<a name="p1170"></a><b><i>1170. Curried Beef, Madras Way</i></b><br> +<br> + Take about two ounces of butter, and place it in a saucepan, with two + small onions cut up into slices, and let them fry until they are a + light brown; then add a tablespoonful and a half of curry powder, and + mix it up well. Now put in the beef, cut into pieces about an inch + square; pour in from a quarter to a third of a pint of milk, and let + it simmer for thirty minutes; then take it off, and place it in a + dish, with a little lemon juice. Whilst cooking stir constantly, to + prevent it burning. Send to table with a wall of mashed potatoes or + boiled rice round it. It greatly improves any curry to add with the + milk a quarter of a cocoa-nut, scraped very small, and squeezed + through muslin with a little water; this softens the taste of the + curry, and, indeed, no curry should be made without it. +<br> + +<a name="p1171"></a><b><i>1171. Ragoût of Duck, or any kind of Poultry or Game</i></b><br> +<br> + Partly roast, then divide into joints, or pieces of a suitable size + for helping at table. Set it on in a stewpan, with a pint and a half + of broth, or, if you have no broth, water, with any little trimmings + of meat to enrich it; a large onion stuck with cloves, a dozen berries + of allspice, the same quantity of black pepper, and the rind of half a + lemon shaved thin. When it boils, skim it very clean, and then let it + simmer gently, with the lid close, for an hour and a half. Then strain + off the liquor, and take out the pieces, which keep hot in a basin or + deep dish.<br> +<br> + Rinse the stewpan, or use a clean one, in which put two ounces of + butter, and as much flour or other thickening as will bring it to a + stiff paste; add to it the gravy by degrees. Let it boil up, then add + a glass of port wine, a little lemon juice, and a teaspoonful of salt; + simmer a few minutes. Put the meat in a deep dish, strain the gravy + over, and garnish with sippets of toasted bread. The flavour may be + varied at pleasure by adding ketchup, curry powder, or vinegar. +<br> + +<a name="p1172"></a><b><i>1172. To Dress Cold Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit</i></b><br> +<br> + Cut the cold bird or rabbit in quarters, beat up an egg or two + (according to the quantity to be dressed) with a little grated nutmeg, + and pepper and salt, some parsley minced fine, and a few crumbs of + bread; mix these well together, and cover the pieces with this batter: + broil them, or put them in a Dutch oven, or have ready some dripping + hot in a pan, in which fry them a light brown colour; thicken a little + gravy with some flour, put a large spoonful of ketchup to it, lay the + fry in a dish, and pour the sauce round it; garnish with slices of + lemon and toasted bread. +<br> +<p align="right"><i><span style="color: #A82C28">Read Frequently the Medical Hints.</span></i></p><br> + +<a name="p1173"></a><b><i>1173. Pulled Turkey, Fowl, or Chicken</i></b><br> +<br> + Skin a cold chicken, fowl, or turkey; take off the fillets from the + breasts, and put them into a stewpan with the rest of the white meat + and wings, side-bones, and merry-thought, with a pint of broth, a + large blade of mace pounded, a shalot minced fine, the juice of half a + lemon, and a strip of the peel, some salt, and a few grains of + cayenne; thicken it with flour and butter, and let it simmer for two + or three minutes, till the meat is warm. In the meantime score the + legs and rump, powder them with pepper and salt, broil them in a dish + and lay the pulled chicken round them. Three tablespoonfuls of good + cream, or the yolks of as many eggs, will be a great improvement to it. +<br> + +<a name="p1174"></a><b><i>1174. Hashed Poultry, Game, or Rabbit</i></b><br> +<br> + Cut them into joints, put the trimmings into a stew pan with a quart + of the broth in which they were boiled, and a large onion cut in four; + let the whole boil half an hour: strain it through a sieve; then put + two tablespoonfuls of flour in a basin, and mix it well by degrees + with the hot broth; set it on the fire to boil up, then strain it + through a fine sieve: wash out the stewpan, lay the poultry in it, and + pour the gravy on it (through a sieve); set it by the side of the fire + to simmer very gently (it must not <i>boil</i>) for fifteen minutes; five + minutes before you serve it up, cut the stuffing in slices, and put it + in to warm, then take it out, and lay it round the edge of the dish, + and put the poultry in the middle; skim the fat off the gravy, then + shake it round well in the stewpan, and pour it over the hash. Garnish + the dish with toasted sippets. +<br> + +<a name="p1175"></a><b><i>1175. Ducks or Geese Hashed</i></b><br> +<br> + Cut an onion, into small dice: put it into a stewpan with a bit of + butter; fry it, but do not let it get any colour; put as much boiling + water into the stewpan as will make sauce for the hash; thicken it + with a little flour; cut up the duck, and put it into the sauce to + warm; do not let it boil; season it with pepper and salt and ketchup. +<br> + +<a name="p1176"></a><b><i>1176. Broiled Goose</i></b><br> +<br> + <i>The legs of geese, &c.</i>, broiled, and laid on a bed of apple sauce, + form an appetising dish for luncheon or supper. +<br> + +<a name="p1177"></a><b><i>1177. Grilled Fowl</i></b><br> +<br> + Take the remains of cold fowls, and skin them or not, at choice; + pepper and salt them, and sprinkle over them a little lemon juice, and + let them stand an hour; wipe them dry, dip them into clarified butter, + and then into fine bread-crumbs, and broil gently over a clear fire. A + little finely minced lean of ham or grated lemon peel, with a + seasoning of cayenne, salt, and mace, mixed with the crumbs, will vary + this dish agreeably. When fried instead of broiled, the fowls may be + dipped into yolk of egg instead of butter. +<br> + +<a name="p1178"></a><b><i>1178. A Nice Way of serving up a fowl that has been dressed</i></b><br> +<br> + Beat the whites of two eggs to a thick froth; add a small bit of + butter, or some salad oil, flour, a little lukewarm water, and two + tablespoonfuls of beer, beaten altogether till it is of the + consistency of very thick cream. Cut up the fowl into small pieces, + strew over it some chopped parsley and shalot, pepper, salt, and a + little vinegar, and let it lie till dinner-time; dip the fowl in the + batter, and fry it in boiling lard, of a nice light brown. Veal that + has been cooked may be dressed in the same way. +<br> + +<a name="p1179"></a><b><i>1179. Curry of any Kind</i></b><br> +<br> + Cut up a good fowl; skin it or not, as you please; fry it nicely + brown: slice two or three onions, and fry them; put the fried fowl and + onions into a stew-pan with a tablespoonful of curry powder, and one + clove of garlic: cover it with water or veal gravy: let it stew slowly + for one hour, or til very tender; have ready, mixed in two or three + spoonfuls of good cream, one teaspoonful of flour, two ounces of + butter, juice of a lemon, some salt; after the cream is in, it must + only have one boil up, not to stew. Any spice may be added if the + curry powder is not highly seasoned. With chicken, rabbit, or fish, + observe the same rule. Curry is made also with sweetbreads, breast of + veal, veal cutlets, lamb, mutton or pork chops, lobster, turbot, + soles, eels, oysters, &c. Any kind of white meat is fit for a curry. +<br> +<p align="right"><i><span style="color: #A82C28">And Study All the Precautions.</span></i></p><br> + +<a name="p1180"></a><b><i>1180. Curried Eggs</i></b><br> +<br> + Slice two onions and fry them in butter, add a tablespoonful of curry + powder; let the onions and curry powder stew in a pint of good broth + till the former are quite tender; mix a cup of cream, and thicken with + arrowroot, or rice flour. Simmer a few minutes, then add six or eight + hard-boiled eggs cut in slices; heat them thoroughly, but do not let + them boil. +<br> + +<a name="p1181"></a><b><i>1181. Cold Meat Broiled, With Poached Eggs</i></b><br> +<br> + The inside of a sirloin of beef or a leg of mutton is the best for + this dish. Cut the slices of equal thickness, and broil and brown + them carefully and slightly over a clear smart fire, or in a Dutch + oven; give those slices most fire that are least done; lay them in a + dish before the fire to keep hot, while you poach the eggs and mash + the potatoes. This makes a savoury luncheon or supper. The meat should + be <i>underdone</i> the first time. +<br> + +<a name="p1182"></a><b><i>1182. Curried Oysters</i></b><br> +<br> + This receipt may be greatly modified, both in quantity and + ingredients. Let a hundred of large oysters be opened into a basin + without losing one drop of their liquor. Put a lump of fresh butter + into a good-sized saucepan, and when it boils, add a large onion, cut + into thin slices, and let it fry in the uncovered stewpan until it is + of a rich brown: now add a bit more butter, and two or three + tablespoonfuls of curry powder. When these ingredients are well mixed + over the fire with a wooden spoon, add gradually either hot water, or + broth from the stock-pot; cover the stewpan, and let the whole boil + up. Meanwhile, have ready the meat of a cocoa-nut, grated or rasped + fine, put this into the stewpan with an unripe apple, chopped. Let the + whole simmer over the fire until the apple is dissolved, and the + cocoa-nut very tender; then add a cupful of strong thickening made of + flour and water, and sufficient salt, as a curry will not bear being + salted at table. Let this boil up for five minutes.<br> +<br> + Have ready also a vegetable marrow, or part of one, cut into bits, and + sufficiently boiled to require little or no further cooking. Put this + in with a tomato or two. These vegetables improve the flavour of the + dish, but either or both of them may be omitted. Now put into the + stewpan the oysters with their liquor, and the milk of the cocoa-nut, + if it be perfectly sweet; stir them well with the former ingredients; + let the curry stew gently for a few minutes, then throw in the + strained juice of half a lemon. Stir the curry from time to time with + a wooden spoon, and as soon as the oysters are done enough, serve it + up with a corresponding dish of rice on the opposite side of the + table. This dish is considered at Madras the <i>ne plus ultra</i> of Indian + cookery. +<br> + +<a name="p1183"></a><b><i>1183. Fried Oysters</i></b><br> +<br> + Large oysters are the best. Simmer for a minute or two in their own + liquor; drain perfectly dry; dip in yolks of eggs, and then in + bread-crumbs, seasoned with nutmeg, cayenne, and salt; fry them of a + light brown. They are chiefly used as garnish for fish, or for rump + steaks; but if intended to be eaten alone, make a little thick melted + butter, moistened with the liquor of the oysters, and serve as sauce. +<br> + +<a name="p1184"></a><b><i>1184. Stewed Oysters</i></b><br> +<br> + The beard or fringe is generally taken off. When this is done, set on + the beards with the liquor of the oysters, and a little white gravy, + rich, but unseasoned; having boiled for a few minutes, strain off the + beards, put in the oysters, and thicken the gravy with flour and + butter (an ounce of butter to half a pint of stew), a little salt, + pepper, and nutmeg, or mace, a spoonful of ketchup, and three of + cream; some prefer a little essence of anchovy to ketchup, others the + juice of a lemon, others a glass of white wine; the flavour may be + varied according to taste. Simmer till the stew is thick, and the + oysters warmed through, but avoid letting them boil. Lay toasted + sippets at the bottom of the dish and round the edges. +<br> +<p align="right"><i><span style="color: #A82C28">Study the Precautions Respecting Fire.</span></i></p><br> + +<a name="p1185"></a><b><i>1185. Bologna Sausages</i></b><br> +<br> + Take equal quantities of bacon, fat and lean, beef, veal, pork, and + beef suet; chop them small, season with pepper, salt, &c., sweet + herbs, and sage rubbed fine. Have a well-washed intestine, fill, and + prick it; boil gently for an hour, and lay on straw to dry. They may + be smoked the same as hams. +<br> + +<a name="p1186"></a><b><i>1186. Oxford Sausages</i></b><br> +<br> + To each pound of lean pork allow one pound of lean veal, one pound of + fat, part pork and part veal. Chop and beat well with a lard-beater. + Allow one pound of bread-crumbs, thyme, a little parsley; an ounce of + sage leaves, chopped very small; two heads of leeks, or a little + garlic, or shalot, chopped very fine; salt, pepper, and nutmeg. To + each pound allow one egg, the yolks and whites separately; beat both + well, mix in the yolks, and as much of the whites as is necessary to + moisten the bread. Then make the sausages in the usual way. +<br> + +<a name="p1187"></a><b><i>1187. Worcester Sausages</i></b><br> +<br> + Worcester sausages are made of beef, &c.; add allspice, and any other + spices and herbs you may choose. +<br> + +<a name="p1188"></a><b><i>1188. Mutton Sausages</i></b><br> +<br> + + The lean of the leg is the best. Add half as much of beef suet; that + is, a pound of lean and half a pound of suet (this proportion is good + for all sausages). Add oysters, anchovies chopped very fine, and + flavour with seasoning. No herbs. These will require a little fat in + the pan to fry. +<br> + +<a name="p1189"></a><b><i>1189. Veal Sausages </i></b><br> +<br> + Veal sausages are made exactly as Oxford sausages, except that you add + ham fat, or fat bacon; and, instead of sage, use marjoram, thyme, and + parsley. +<br> + +<a name="p1190"></a><b><i>1190. Preparing Sausage Skins</i></b><br> +<br> + Turn them inside out, and stretch them on a stick; wash and scrape + them in several waters. When thoroughly cleansed, take them off the + sticks, and soak in salt and water two or three hours before filling. +<br> + +<a name="p1191"></a><b><i>1191. Saveloys</i></b><br> +<br> + Saveloys are made of salt pork, fat and lean, with bread-crumbs, + pepper, and sage; they are always put in skins: boil half an hour + slowly. These are eaten cold. +<br> + +<a name="p1192"></a><b><i>1192. Black Hog Pudding</i></b><br> +<br> + Catch the blood of a hog; to each quart of blood put a large + teaspoonful of salt, and stir it without ceasing till it is cold. + Simmer half a pint or a pint of Embden groats in a small quantity of + water till tender; there must be no gruel. The best way of doing it is + in a double saucepan, so that you need not put more water than will + moisten them. Chop up (for one quart of blood) one pound of the inside + fat of the hog, and a quarter of a pint of bread-crumbs, a + tablespoonful of sage, chopped fine, a teaspoonful of thyme, three + drachms each of allspice, salt, and pepper, and a teacupful of cream. + When the blood is cold, strain it through a sieve, and add to it the + fat, then the groats, and then the seasoning. When well mixed, put it + into the skin of the largest gut, well cleansed; tie it in lengths of + about nine inches, and boil gently for twenty minutes. Take them out + and prick them when they have boiled a few minutes. +<br> + +<a name="p1193"></a><b><i>1193. Scotch Woodcock</i></b><br> +<br> + Three or four slices of bread; toast and butter well on both + sides,—nine or ten anchovies washed, scraped, and chopped fine; put + them between the slices of toast,—have ready the yolks of four eggs + well beaten, and half a pint of cream—which set over the fire to + thicken, but not boil,—then pour it over the toast, and serve it to + table as hot as possible. +<br> + +<a name="p1194"></a><b><i>1194. Sweetbread</i></b><br> +<br> + Trim a fine sweetbread (it cannot be too _fresh_); parboil it for five + minutes, and throw it into a basin of cold water. Then roast it + plain—or beat up the yolk of an egg, and prepare some fine + breadcrumbs; or when the sweetbread is cold, dry it thoroughly in a + cloth; run a lark-spit or a skewer through it, and tie it on the + ordinary spit; egg it with a paste-brush; powder it well with + bread-crumbs, and roast it. For sauce, fried bread-crumbs, melted + butter, with a little mushroom ketchup, and lemon juice, or serve on + buttered toast, garnished with egg sauce, or with gravy. Instead of + spitting the sweetbread, you may put it into a tin Dutch oven, or fry + it. +<br> +<p align="right"><i><span style="color: #A82C28">Read the Hints to Husbands and Wives.</span></i></p><br> + +<a name="p1195"></a><b><i>1195. Sweetbreads Plain</i></b><br> +<br> + Parboil and slice them as before, dry them in a clean cloth, flour + them, and fry them a delicate brown; take care to drain the fat well, + and garnish with slices of lemon, and sprigs of chervil or parsley, or + crisp parsley. Serve with sauce, and slices of ham or bacon, or + force-meat balls. +<br> + +<a name="p1196"></a><b><i>1196. Kidneys</i></b><br> +<br> + Cut them through the long way, score them, sprinkle a little pepper + and salt on them, and run a wire skewer through to keep them from + curling on the gridiron, so that they may be evenly broiled. Broil + over a clear fire, taking care not to prick the kidney with the fork, + and turning them often till they are done; they will take about ten or + twelve minutes, if the fire is brisk. Another mode is to fry them in + butter, and make gravy for them in the pan (after you have taken out + the kidneys), by putting in a teaspoonful of flour; as soon as it + looks brown, put in as much water as will make gravy. Kidneys will + take five minutes more to fry than to broil. +<br> + +<a name="p1197"></a><b><i>1197. Devil</i></b><br> +<br> + The gizzard and rump, or legs, &c., of a dressed turkey, capon, or + goose, or mutton or veal kidney, scored, peppered, salted, and + broiled, sent up for a relish, being made very hot, has obtained the + name of a "devil." +<br> + +<a name="p1198"></a><b><i>1198. Bacon</i></b><br> +<br> +Dr. Kitchiner very justly says: + + <blockquote> "The boiling of bacon is a very simple subject to comment upon; but + our main object is to teach common cooks the art of dressing common + food in the best manner. Cover a pound of nice streaked bacon with + cold water, let it boil gently for three quarters of an hour; take + it up, scrape the under side well, and cut off the rind: grate a + crust of bread not only on the top, but all over it, as you would + ham, put it before the fire for a few minutes, not too long, or it + will dry and spoil it. Bacon is sometimes as salt as salt can make + it, therefore before it is boiled it must be soaked in warm water + for an hour or two, changing the water once; then pare off the rusty + and smoked part, trim it nicely on the under side, and scrape the + rind as clean as possible."</blockquote> +<br> + +<a name="p1199"></a><b><i>1199. Ham or Bacon Slices</i></b><br> +<br> + Ham or bacon slices should not be less than one-eighth or more than a + quarter of an inch thick, and, for delicate persons, should be soaked + in hot water for a quarter of an hour, and then well wiped and dried + before broiling. If you wish to curl a slice, roll it up, and put a + wooden skewer through it; then in may be dressed in a cheese-toaster + or a Dutch oven. +<br> + +<a name="p1200"></a><b><i>1200. Relishing Rashers of Bacon</i></b><br> +<br> + If you have any _cold bacon_, you may make a very nice dish of it by + cutting it into slices about a quarter of an inch thick. Then grate + some crust of bread as directed for ham, and powder the slices well + with it on both sides; lay the rashers in a cheese-toaster,—they will + be browned on one side in about three minutes:—turn them and do the + other. These are a delicious accompaniment to poached or fried + eggs:—the bacon, having been boiled first, is tender and + mellow.—They are an excellent garnish round veal cutlets, + sweetbreads, calf's head hash, green peas, or beans, &c. +<br> + +<a name="p1201"></a><b><i>1201. Anchovy Sandwiches</i></b><br> +<br> +Anchovy sandwiches made with the above, will be found excellent. +<br> + +<a name="p1202"></a><b><i>1202. Anchovy Toast</i></b><br> +<br> + Anchovy toast is made by spreading anchovy paste upon bread either + toasted or fried. +<br> +<p align="right"><i><span style="color: #A82C28">Fire Is A Good Servant But A Bad Master.</span></i></p><br> + +<a name="p1203"></a><b><i>1203. Scotch Porridge</i></b><br> +<br> + <i>For four persons</i>.—Boil three pints of water in a clean saucepan, + add a teaspoonful of salt; mix very gradually, while the water is + boiling, one pound of fine oatmeal, stirring constantly, while you put + in the meal, with a round stick about eighteen inches long, called a + "spirtle." Continue stirring for fifteen minutes; then pour into soup + plates, allow it to cool a little, and serve with sweet milk. Scotch + porridge is one of the most nutritive diets that can be given, + especially for young persons, on account of the bone-producing + elements contained in oatmeal. It is sometimes boiled with milk + instead of water, but the mixture is then rather rich for delicate + stomachs. +<br> + +<a name="p1204"></a><b><i>1204. Scotch Brose</i></b><br> +<br> + This favourite Scotch dish is generally made with the liquor in which + meat has been boiled. Put half a pint of oatmeal into a porringer with + a little salt, if there be not enough in the broth,—of which add as + much as will mix it to the consistence of hasty pudding or a little + thicker,— lastly, take a little of the fat that swims on the broth + and put it on the porridge, and eat it in the same way as hasty + pudding. +<br> + +<a name="p1205"></a><b><i>1205. Barley Broth, Scotch</i></b><br> +<br> +Dr. Kitchiner, from whose "Cook's Oracle,"<a href="#p1205f1"><sup>1</sup></a> we take this receipt, + after testing it, says: + + <blockquote> "This is a most frugal, agreeable, and nutritive meal. It will + neither lighten the purse nor lie heavy on the stomach. It will + furnish you with a pleasant soup, <i>and meat</i> for eight persons.<br> +<br> + Wash three-quarters of a pound of Scotch barley in a little cold + water; put it in a soup-pot with a shin or leg of beef, of about ten + pounds weight, sawn into four pieces (tell the butcher to do this + for you); cover it well with cold water; set it on the fire; when it + boils, skim it very clean, and put in two onions, of about three + ounces weight each; set it by the side of the fire to simmer very + gently for about two hours; then skim all the fat clean off, and put + in two heads of celery and a large turnip cut into small squares; + season it with salt, and let it boil for an hour and a half longer, + and it will be ready: take out the meat carefully with a slice (and + cover it up, and set it by the fire to keep warm), and skim the + broth well before you put it in the tureen.<br> +<br> + Put a quart of the soup into a basin, and about an ounce of flour + into a stewpan, and pour the broth to it by degrees, stirring it + well together; set it on the fire, and stir it till it boils, then + let it boil up, and it is ready. Put the meat in a ragoût dish, and + strain the sauce through a sieve over the meat; you may put to it + some capers, or minced gherkins, or walnuts, &c. If the beef has + been stewed with proper care, in a very gentle manner, and taken up + at 'the critical moment when it is just tender,' you will obtain an + excellent and savoury meal."</blockquote><br> +<hr width="25%" align="left"><br> +<br> + <a name="p1205f1"><span style="color: #FF0000;">Footnote 1:</span></a> Published by Messrs. Houlston and Suns, + Paternoster-square. London, E.C.<br> +<a href="#p1205">return to footnote mark</a> +<br> + +<a name="p1206"></a><b><i>1206. Hotch-Potch for Summer</i></b><br> +<br> + Make a stock from the neck or ribs of lamb or mutton, reserving some + chops, which cook for a shorter time and serve in the tureen. Chop + small, four turnips, four carrots, a few young onions, a little + parsley, and one lettuce; boil for one hour. Twenty minutes before + they are done, put in a cauliflower cut small, one quart of shelled + peas, and a pint of young beans. +<br> + +<a name="p1207"></a><b><i>1207. Hotch-Potch for Winter</i></b><br> +<br> + This can be made of beef or mutton, or, for those who are partial to + Scotch cookery, a sheep's head and feet, one pound of old green peas, + steeped all the night previously, one large turnip, three carrots, + four leeks, a little parsley, all cut small, with the exception of one + carrot, which should be grated; add a small bunch of sweet herbs, + pepper, and salt. The peas take two hours and a half to cook; the + other vegetables, two hours; the head, three hours; and the feet, four + hours. +<br> +<p align="right"><i><span style="color: #A82C28">There is No Balm for Every Wound.</span></i></p><br> + +<a name="p1208"></a><b><i>1208. Beef Broth </i></b><br> +<br> + Beef broth may be made by adding vegetables to essence of beef —or + you may wash a leg or shin of beef, the bone of which has been well + cracked by the butcher; add any trimmings of meat, game, or poultry, + heads, necks, gizzards, feet, &c.; cover them with cold water; stir + the whole up well from the bottom, and the moment it begins to simmer, + skim it carefully. Your broth must be perfectly clear and limpid; on + this depends the goodness of the soups, sauces, and gravies of which + it is the basis. Add some cold water to make the remaining scum rise, + and skim it again.<br> +<br> + When the scum has done rising, and the surface of the broth is quite + clear, put in one moderate sized carrot, a head of celery, two + turnips, and two onions,—it should not have any taste of sweet herbs, + spice, or garlic, &c.; either of these flavours can easily be added + after, if desired,—cover it close, set it by the side of the fire, + and let it simmer very gently (so as not to waste the broth) for four + or five hours, or more, according to the weight of the meat. Strain it + through a sieve in to a clean and dry stone pan, and set it in the + coldest place you have, if for after use. +<br> + +<a name="p1209"></a><b><i>1209. Beef Tea</i></b><br> +<br> + Beef extract, by adding water, forms the best beef tea or broth for + invalids. (See<b> Beef Extract</b>, <i>par</i>. <a href="#p1220">1220</a>.) +<br> + +<a name="p1210"></a><b><i>1210. Clear Gravy Soup</i></b><br> +<br> + This may be made from shin of beef, which should not be large or + coarse. The meat will be found serviceable for the table. From ten + pounds of the meat let the butcher cut off five or six from the thick + fleshy part, and again divide the knuckle, that the whole may lie + compactly in the vessel in which it is to be stewed. Pour in three + quarts of cold water, and when it has been brought slowly to boil, and + been well skimmed, throw in an ounce and a half of salt, half a large + teaspoonful of peppercorns, eight cloves, two blades of mace, a faggot + of savoury herbs, a couple of small carrots, and the heart of a root + of celery; to these add a mild onion or not, at choice.<br> +<br> + When the whole has stewed very softly for four hours, probe the large + bit of beef, and, if quite tender, lift it out for table; let the soup + he simmered from two to three hours longer, and then strain it through + a fine sieve, into a clean pan. When it is perfectly cold, clear off + every particle of fat: heat a couple of quarts; stir in, when it + boils, half an ounce of sugar, a small tablespoonful of good soy, and + twice as much of Harvey's sauce, or, instead of this, of clear and + fine mushroom ketchup. If carefully made, the soup will be perfectly + transparent, and of good colour and flavour. A thick slice of ham will + improve it, and a pound or so of the neck of beef with an additional + pint of water, will likewise enrich its quality. A small quantity of + good broth may be made of the fragments of the whole, boiled down with + a few fresh vegetables. +<br> + +<a name="p1211"></a><b><i>1211. Beef Glaze</i></b><br> +<br> + Beef glaze, or portable soup, is simply the essence of beef condensed + by evaporation. It may be put into pots, like potted meats, or into + skins, as sausages, and will keep for many months. If further dried in + cakes or lozenges, by being laid on pans or dishes, and frequently + turned, it will keep for years, and supply soup at any moment. +<br> + +<a name="p1212"></a><b><i>1212. Vermicelli Soup</i></b><br> +<br> + To three quarts of gravy soup, or stock, add six ounces of vermicelli. + Simmer for half an hour; stir frequently. +<br> + +<a name="p1213"></a><b><i>1213. Vegetable Soup</i></b><br> +<br> + Peel and cut into very small pieces three onions, three turnips, one + carrot, and four potatoes, put them into a stewpan with a quarter of a + pound of butter, the same of lean ham, and a bunch of parsley, pass + them ten minutes over a sharp fire; then add a large spoonful of + flour, mix well in, moisten with two quarts of broth, and a pint of + boiling milk; boil up, keeping it stirred; season with a little salt + and sugar, and run it through a hair sieve; put it into another + stewpan, boil again, skim, and serve with fried bread in it. +<br> + +<a name="p1214"></a><b><i>1214. Asparagus Soup</i></b><br> +<br> +Two quarts of good beef or veal stock, four onions, two or three + turnips, some sweet herbs, and the white parts of a hundred young + asparagus,—if old, half that quantity,—and let them simmer till fit + to be rubbed through a tammy; strain and season it; have ready the + boiled green tops of the asparagus, and add them to the soup. +<br> +<p align="right"><i><span style="color: #A82C28">Books and Thought;—They Should Not Supersede It.</span></i></p><br> + +<a name="p1215"></a><b><i>1215. Carrot Soup</i></b><br> +<br> + Scrape and wash half a dozen large carrots; peel off the red outside + (which is the only part used for this soup); put it into a gallon + stewpan, with one head of celery, and an onion cut into thin pieces; + take two quarts of beef, veal, or mutton broth, or liquor in which + mutton or beef has been boiled, as the foundation for this soup. Stock + that is equally good may be made by boiling down some cold roast + mutton or beef bones. When you have put the broth to the roots, cover + the stewpan close, and set it on a slow stove for two hours and a + half, when the carrots will be soft enough. At this stage some cooks + put in a teacupful of bread-crumbs. Next boil the soup for two or + three minutes; rub it through a tammy or hair sieve, with a wooden + spoon, and add as much broth as will make it a proper thickness, + <i>i. e.</i>, almost as thick as pea soup; put it into a clean stewpan, make + it hot and serve. +<br> + +<a name="p1216"></a><b><i>1216. Cock-a-Leekie</i></b><br> +<br> + Boil from four to six pounds of good shin of beef well broken, until + the liquor is very good. Strain it and add a good-sized fowl, with two + or three leeks cut in pieces about an inch long, put in pepper and + salt to taste, boil slowly about an hour, then put in as many more + leeks, and give it three-quarters of an hour longer. A somewhat + similar soup may be made of good beef stock, and leeks cut up and put + in without a fowl, though this cannot be called Cock-a-Leekie with + propriety. +<br> + +<a name="p1217"></a><b><i>1217. Mince Meat</i></b><br> +<br> + Take seven pounds of currants well picked and cleaned; of finely + chopped beef suet, and finely chopped apples (Kentish or golden + pippins), each three and a half; pounds; citron, lemon peel, and + orange peel cut small, each half a pound; fine moist sugar, two + pounds; mixed spice, an ounce; the rind of four lemons and four + Seville oranges; mix well, and put in a deep pan. Mix a bottle of + brandy, another of white wine, and the juice of the lemons and oranges + that have been grated, together in a basin; pour half over and press + down tight with the hand, then add the other half and cover closely. + This may be made one year so as to be used the next. +<br> + +<a name="p1218"></a><b><i>1218. Minced Collops</i></b><br> +<br> + Two pounds of good rump steak, chopped very fine; six good-sized + onions, also chopped small; put both into a stewpan, with as much + water or gravy as will cover the meat; stir it without ceasing till + the water begins to boil; then set the stewpan aside, where the + collops can simmer, not boil, for three-quarters of an hour. Just + before serving, stir in a tablespoonful of flour, a little pepper and + salt, and boil it up once. Serve with mashed potatoes round the dish. + The above quantity will be enough for four persons. +<br> + +<a name="p1219"></a><b><i>1219. Forcemeat Balls</i></b><br> +<br> + (For turtle, mock turtle, or made dishes.)— Pound some veal in a + marble mortar, rub it through a sieve with as much of the udder as you + have veal, or about n third of the quantity of butter: put some + bread-crumbs into a stewpan, moisten them with milk, add a little + chopped parsley and shalot, rub them well together in a mortar, till + they form a smooth paste; put it through a sieve, and when cold, + pound, and mix all together, with the yolks of three eggs boiled hard; + season the mixture with salt, pepper, and curry powder, or cayenne; + add to it the yolks of two raw eggs, rub it well together, and make it + into small balls which should be put into the soup or hash, as the + case may be, ten minutes before it is ready. +<br> +<p align="right"><i><span style="color: #A82C28">There is Something to be Learned from the Merest Trifle.</span></i></p><br> + +<a name="p1220"></a><b><i>1220. Beef Extract </i></b><br> +<br> + (As recommended by Baron Liebig).—Take a pound of good juicy beef + from which all the skin and fat has been cut away, chop it up like + sausage meat; mix it thoroughly with a pint of cold water, place it on + the side of the stove to heat very slowly, and give it an occasional + stir. It may stand two or three hours before it is allowed to simmer, + and will then require but fifteen minutes of gentle boiling. Salt + should be added when the boiling commences, and this for invalids in + general, is the only seasoning required. When the extract is thus far + prepared, it may be poured from the meat into a basin, and allowed to + stand until any particles of fat on the surface can he skimmed off, + and the sediment has subsided and left the soup quite clear, when it + may be poured off gently, heated in a clean saucepan, and served. The + scum should be well cleared as it accumulates. +<br> + +<a name="p1221"></a><b><i>1221. Potted Beef</i></b><br> +<br> + + Take three or four pounds, or any smaller quantity, of lean beef, free + from sinews, and rub it well with a mixture made of a handful of salt, + one ounce of saltpetre, and one ounce of coarse sugar; let the meat + lie in the salt for two days, turning and rubbing it twice a day. Put + it into a stone jar with a little beef gravy, and cover it with a + paste to keep it close. Bake it for several hours in a very slow oven + till the meat is tender; then pour off the gravy, which should be in a + very small quantity, or the juice of the meat will be lost; pound the + meat, when cold, in a marble mortar till it is reduced to a smooth + paste, adding by degrees a little fresh butter melted. Season it as + you proceed with pepper, allspice, nutmeg, pounded mace, and cloves, + or such of these spices as are thought agreeable. Some flavour with + anchovy, ham, shalots, mustard, wine, flavoured vinegar, ragoût + powder, curry powder, &c., according to taste. When it is thoroughly + beaten and mingled together, press it closely into small shallow pots, + nearly full, and fill them up with a layer a quarter of an inch thick + of clarified butter, and tie them up with a bladder, or sheet of + Indian rubber. They should be kept in a cool place. +<br> + +<a name="p1222"></a><b><i>1222. Strasburg Potted Meat</i></b><br> +<br> + Take a pound and a half of rump of beef, cut into dice, and put it in + an earthen jar, with a quarter of a pound of butter at the bottom; tie + the jar close up with paper, and set over a pot to boil; when nearly + done, add cloves, mace, allspice, nutmeg, salt, and cayenne pepper to + taste; then boil till tender, and let it get cold. Pound the meat, + with four anchovies washed and boned; add a quarter of a pound of + oiled butter, work it well together with the gravy, warm a little, and + add cochineal to colour. Then press into small pots, and pour melted + mutton suet over the top of each. +<br> + +<a name="p1223"></a><b><i>1223. Brown Stock (1)</i></b><br> +<br> + Put five pounds of shin of beef, three pounds of knuckle of veal, and + some sheep's trotters or cow-heel into a closely-covered stewpan, to + draw out the gravy very gently, and allow it to become nearly brown. + Then pour in sufficient boiling water to entirely cover the meat, and + let it boil up, skimming it frequently; seasoning it with whole + peppers, salt, and roots, herbs, and vegetables of any kind. That + being done, let it boil gently five or six hours, pour the broth off + from the meat, and let it stand during the night to cool. The + following morning take off the scum and fat, and put it away in a + stone jar for further use. +<br> + +<a name="p1224"></a><b><i>1224. Brown Stock (2)</i></b><br> +<br> + Brown stock may be made from all sorts of meat, bones, remnants of + poultry, game, &c. The shin of beef makes an excellent stock. +<br> + +<a name="p1225"></a><b><i>1225. Brown Gravy</i></b><br> +<br> + Three onions sliced, and fried in butter to a nice brown; toast a + large thin slice of bread until quite hard and of a deep brown. Take + these, with any piece of meat, bone, &c., and some herbs, and set them + on the fire, with water according to judgment, and stew down until a + rich and thick gravy is produced. Season, strain, and keep cool. +<br> + +<a name="p1226"></a><b><i>1226. Goose or Duck Stuffing</i></b><br> +<br> + Chop very fine about two ounces of onion, of _green_ sage leaves about + an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter + about as big as a walnut, &c., the yolk and white of an egg, and a + little pepper and salt; some add to this a minced apple. +<br> +<p align="right"><i><span style="color: #A82C28">Strive to Learn from All Things.</span></i></p><br> + +<a name="p1227"></a><b><i>1227. Bacon</i></b><br> +<br> + Bacon is an extravagant article in housekeeping; there is often twice + as much dressed as need be; when it is sent to table as an + accompaniment to boiled poultry or veal, a pound and a half is plenty + for a dozen people, A good German sausage is a very economical + substitute for bacon; or fried pork sausage. +<br> + +<a name="p1228"></a><b><i>1228. Culinary Economy</i></b><br> +<br> + + The English, generally speaking, are very deficient in the practice of + culinary economy; a French family would live well on what is often + wasted in an English kitchen: the bones, dripping, pot-liquor, remains + of fish, vegetables, &c., which are too often consigned to the + grease-pot or the dust-heap, especially where pigs or fowls are not + kept, might, by a very trifling degree of management on the part of + the cook, or mistress of a family, be converted into sources of daily + support and comfort, at least to some poor pensioner or other, at an + expense that even the miser could scarcely grudge. +<br> + +<a name="p1229"></a><b><i>1229. Calf's Head Pie</i></b><br> +<br> + Boil the head an hour and a half, or rather more. After dining from + it, cut the remaining meat off in slices. Boil the bones in a little + of the liquor for three hours; then strain it off, let it remain till + next day, and then take off the fat.<br> +<br> + <i>To make the Pie.</i>—Boil two eggs for five minutes; let them get cold, + then lay them in slices at the bottom of a pie-dish, and put alternate + layers of meat and jelly, with pepper and chopped lemon also + alternately, till the dish is full; cover with a crust and bake it. + Next day turn the pie out upside down. +<br> + +<a name="p1230"></a><b><i>1230. Sea Pie</i></b><br> +<br> + + Make a thick pudding crust, line a dish with it, or what is better, a + cake-tin; put a layer of sliced onions, then a layer of salt beef cut + in slices, a layer of sliced potatoes, a layer of pork, and another of + onions; strew pepper over all, cover with a crust, and tie down + tightly with a cloth previously dipped in boiling water and floured. + Boil for two hours, and serve hot in a dish. +<br> + +<a name="p1231"></a><b><i>1231. Rump-Steak Pie</i></b><br> +<br> + Cut three pounds of rump-steak (that has been kept till tender) into + pieces half as big as your hand, trim off all the skin, sinews, and + every part which has not indisputable pretensions to be eaten, and + beat them with a chopper. Chop very fine half a dozen shalots, and add + to them half an ounce of pepper and salt mixed; strew some of the + seasoning at the bottom of the dish, then a layer of steak, then some + more of the seasoning, and so on till the dish is full; add half a + gill of mushroom ketchup, and the same quantity of gravy, or red wine; + cover it as in the preceding receipt, and bake it two hours. Large + oysters, parboiled, bearded, and laid alternately with the + steaks—their liquor reduced and substituted instead of the ketchup + and wine, will impart a delicious flavour to the pie. +<br> + +<a name="p1232"></a><b><i>1232. Raised Pies</i></b><br> +<br> + Put two pounds and a half of flour on the pasteboard, —and set on the + fire, in a saucepan, three quarters of a pint of water, and half a + pound of good lard. When the water boils, make a hole in the middle of + the flour, pour in the water and lard by degrees, gently incorporating + the flour with a spoon, and when it is well mixed, knead it with your + hands till it becomes stiff; dredge a little flour to prevent it + sticking to the board, or you cannot make it look smooth. Roll the + dough with your hands—the rolling-pin must not be used—to about the + thickness of a quart pot; leave a little for the covers, and cut the + remainder into six circular discs. Take each of these pieces in + succession; put one hand in the middle, and keep the other close on + the outside till you have worked it either into an oval or a round + shape.<br> +<br> + Have your meat ready cut, and seasoned with pepper and salt; if pork, + cut it in small slices—the griskin is the best for pasties: if you + use mutton, cut it in very neat cutlets, and put them in the pies as + you make them; roll out the covers with the rolling-pin, and cut them + to the size of the pies, wet them round the edge, put them on the pie. + Then press the paste of each pie and its cover together with the thumb + and finger, and lastly, nick the edge all round with the back of a + knife, and bake them an hour and a half. +<br> +<p align="right"><i><span style="color: #A82C28">Observation is the Best Teacher.</span></i></p><br> + +<a name="p1233"></a><b><i>1233. Wild Duck, To Dress</i></b><br> +<br> + The birds are roasted like common ducks, but without stuffing, and + with a rather less allowance of time for cooking. For example, a + full-sized duck will take from three-quarters of an hour to an hour in + roasting, but a wild duck will take from forty to fifty minutes. + Before carving the knife should be drawn longitudinally along the + breast, and upon these a little cayenne pepper must be sprinkled, and + a lemon squeezed. They require a good made gravy, as described below. + They are excellent half roasted and hashed in a good gravy made as + follows: +<br> + +<a name="p1234"></a><b><i>1234. Sauce for Wild Duck</i></b><br> +<br> + Simmer a teacupful of port wine, the same quantity of good gravy, a + small shalot, with pepper, nutmeg, mace, and salt to taste, for about + ten minutes; put in a bit of butter and flour; give it all one boil, + and pour it over the birds, or serve in a sauce tureen. +<br> + +<a name="p1235"></a><b><i>1235. Widgeon and Teal, To Dress</i></b><br> +<br> + These birds may be roasted or half roasted and baked, according to the + directions given for wild duck, and served up with, a sauce or gravy + made in precisely the same way. A widgeon will take as long to roast + as a wild duck, but a teal, being a smaller bird, will take only from + twenty to thirty minutes. +<br> + +<a name="p1236"></a><b><i>1236. Roast Duck</i></b><br> +<br> + Put into the body of the bird a seasoning of parboiled onions mixed + with finely-chopped sage, salt, pepper, and a slice of butter. Place + it before a brisk fire, but not sufficiently near to be scorched; + baste it constantly, and when the breast is well plumped, and the + steam from it draws towards the fire, dish and serve it quickly, with + a little good brown gravy poured round them, and also some in a gravy + tureen. Young ducks will take about half an hour to roast; full-sized + ones from three-quarters of an hour to an hour. +<br> + +<a name="p1237"></a><b><i>1237. Roast Partridge</i></b><br> +<br> + Let the bird hang as long as it can be kept without being offensive. + Pick it carefully, and singe it; wipe the inside thoroughly with a + clean cloth, truss it with the head turned under the wing and the legs + drawn close together, but not crossed. Flour partridges prepared in + this manner when first laid to the fire, and baste them plentifully + with butter. Serve them with bread sauce and good brown gravy. +<br> + +<a name="p1238"></a><b><i>1238. Partridge Pudding</i></b><br> +<br> + Skin a brace of well-kept partridges, and cut them into pieces; line a + deep basin with suet crust, and lay in the pieces, which should be + rather highly seasoned with white pepper and cayenne, and moderately + with salt. Pour in water for the gravy, close the pudding carefully, + and boil it for three hours or three hours and a half. When mushrooms + are plentiful, put a layer of buttons or small mushrooms, cleaned as + for pickling, alternately with a layer of partridge in filling tho + pudding. The crust may he left untouched and merely emptied of its + contents, where it is objected to, or a richer crust made with butter + may be used instead of the ordinary suet crust. +<br> + +<a name="p1239"></a><b><i>1239. Roast Ptarmigan</i></b><br> +<br> + The ptarmigan, which is either a variety of grouse or grouse in its + winter plumage, and black game, when roasted, are cooked in precisely + the same manner as grouse. +<br> + +<a name="p1240"></a><b><i>1240. Roast Grouse</i></b><br> +<br> + + Truss the birds in the same manner as pheasants, and set down before a + brisk fire. When nearly ready—they will be done in from twenty to + twenty-five minutes—baste well with butter and sprinkle with flour in + order to froth them, and send to table with some good brown gravy and + some fried bread crumbs and bread sauce. These accompaniments should + be served in different sauce tureens. +<br> +<p align="right"><i><span style="color: #A82C28">Small Beginnings may Lead to Large Ends.</span></i></p><br> + +<a name="p1241"></a><b><i>1241. To Truss and Roast a Pheasant</i></b><br> +<br> +The following method of trussing a pheasant—which applies equally to + partridges, grouse, &c., and to fowls, guineafowls, &c.—is prescribed + by Francatelli in his "Cook's Guide": + + <blockquote> "Rub the scaly cuticle off the legs with a cloth; trim away the + claws and spurs; cut off the neck close up to the back, leaving the + skin of the breast entire; wipe the pheasant clean and truss it in + the following manner, viz.:—Place the pheasant upon its breast, run + a trussing needle and string through the left pinion (the wings + being removed); then turn the bird over on its back, and place the + thumb and forefinger of the left hand across the breast, holding the + legs erect; thrust the needle through the middle joint of both + thighs, draw it out and then pass it through the other pinion, and + fasten the strings at the back; next pass the needle through the + hollow of the back, just below the thighs, thrust it again through + the legs and body and tie the strings tightly; this will give it an + appearance of plumpness." </blockquote> + + Roast and send to table in the same manner, and with the same + accompaniments as directed for Roast Partridge (<i>par</i>. <a href="#p1237">1237</a>.) +<br> + +<a name="p1242"></a><b><i>1242. Cold Partridge Pie</i></b><br> +<br> + Bone as many partridges as the size of pie to be made may require. Put + a whole raw truffle, peeled, into each partridge, and fill up the + remaining space in each bird with good forcemeat. Make a raised crust; + lay a few slices of veal in the bottom, and a thick layer of + forcemeat; then the partridges, and four truffles to each partridge; + then cover the partridges and truffles over with sheets of bacon, + cover the pie in, and finish it. It will take four hours baking.<br> +<br> + Cut two pounds of lean ham (if eight partridges are in the pie) into + very thin slices, put it in a stewpan along with the bones and giblets + of the partridges, and any other loose giblets that are at hand, an + old fowl, a faggot of thyme and parsley, a little mace, and about + twenty-four shalots: add about a pint of stock. Set the stewpan on a + stove to simmer for half an hour, then put in three quarts of good + stock; let it boil for two hours, then strain it off, and reduce the + liquid to one pint; add sherry wine to it, and put aside till the pie + is baked.<br> +<br> + When the pie has been out of the oven for half an hour, boil the + residue strained from the bones &c., of the partridges, and put it + into the pie. Let it stand for twenty-four hours before it is + eaten.—<i>Do not take, any of the fat from the pie, as that is what + preserves it.</i> A pie made in this manner will be eatable for three + months after it is cut; in short, it cannot spoil in any reasonable + time. All cold pies are made in this manner. Either poultry or game, + when put into a raised crust and intended not to be eaten until cold, + should be boned, and the liquor that is to fill up the pie made from + the bones, &c. +<br> + +<a name="p1243"></a><b><i>1243. Veal Pie</i></b><br> +<br> + Take some of the middle or scrag of a small neck; season it with + pepper and salt, and, put to it a few pieces of lean bacon or ham. If + a high seasoning is required, add mace, cayenne, and nutmeg to tho + salt and pepper, and forcemeat and egg balls, truffles, morels, + mushrooms, sweetbreads cut into small bits, and cocks' combs blanched, + can form part of the materials, if liked, but the pie will be very + good without them. Have a rich gravy to pour in after baking. +<br> + +<a name="p1244"></a><b><i>1244. Mutton Pie</i></b><br> +<br> + The following is a capital family dish:—Cut mutton into pieces about + two inches square, and half an inch thick; mix pepper, pounded + allspice, and salt together, dip the pieces in this; sprinkle stale + bread-crumbs at the bottom 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 a wineglassful of water, and cover in, and bake in + a moderate oven rather better than an hour. Take an onion, chopped + fine; a faggot of herbs; half an anchovy; and add to it a little beef + stock or gravy; simmer for a quarter of an hour; raise the crust at + one end, and pour in the liquor—not the thick part. (<i>See</i> <b>Potato + Pie</b>. <i>par</i>, <a href="#p1118">1118</a>). +<br> +<p align="right"><i><span style="color: #A82C28">If None Endeavour, there would be an End to Discovery.</span></i></p><br> + +<a name="p1245"></a><b><i>1245. Seven-Bell Pasty</i></b><br> +<br> + Shred a pound of suet fine, cut salt pork into dice, potatoes and + onions small, rub a sprig of dried sage up fine; mix with some pepper, + and place in the corner of a square piece of paste; turn over the + other corner, pinch up the sides, and bake in a quick oven. If any + bones, &c., remain from the meat, season with pepper and sage, place + them with a gill of water in a pan, and bake with the pasty; when + done, strain and pour the gravy into the centre of the pasty. +<br> + +<a name="p1246"></a><b><i>1246. Apple Pie</i></b><br> +<br> + Pare, core, and quarter the apples; boil the cores and parings in + sugar and water; strain off the liquor, adding more sugar; grate the + rind of a lemon over the apples, and squeeze the juice into the syrup; + mix half a dozen cloves with the fruit, put in a piece of butter the + size of a walnut; cover with puff paste. +<br> + +<a name="p1247"></a><b><i>1247. Cup in a Pie-Dish</i></b><br> +<br> + The custom of placing an inverted cup in a fruit pie, is to retain the + juice while the pie is baking in the oven, and prevent its boiling + over. When the cup is first put in the dish it is full of cold air, + and when the pie is placed in the oven, this air will expand by the + heat and fill the cup, and drive out all the juice and a portion of + the present air it contains, in which state it will remain until + removed from the oven, when the air in the cup will condense, and + occupy a very small space, leaving the remainder to be filled with + juice; but this does not take place till the danger of the juice + boiling over is passed. +<br> + +<a name="p1248"></a><b><i>1248. Excellent Paste for Fruit or Meat Pies</i></b><br> +<br> + Excellent paste for fruit or meat pies may be made with two-thirds of + wheat flour, one-third of the flour of boiled potatoes, and some + butter or dripping; the whole being brought to a proper consistence + with warm water, and a small quantity of yeast or baking powder added + when lightness is desired. This will also make very pleasant cakes + for breakfast, and may be made with or without spices, fruits, &c. +<br> + +<a name="p1249"></a><b><i>1249. Pastry for Tarts, &c.</i></b><br> +<br> + Take of flour one pound; baking powder, three teaspoonfuls; butter, + six ounces; water, enough to bring it to the consistence required. +<br> + +<a name="p1250"></a><b><i>1250. Preparation</i></b><br> +<br> + When much pastry is made in a house, a quantity of fine flour should + be kept on hand, in dry jars, and quite secured from the air, as it + makes lighter pastry and bread when kept a short time, than when fresh + ground. +<br> + +<a name="p1251"></a><b><i>1251. My Wife's Little Suppers</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1252"></a><b><i>1252. Meat Cakes</i></b><br> +<br> + Take any cold meat, game, or poultry (if underdone, all the better), + mince it fine, with a little fat bacon or ham, or an anchovy; season + it with pepper and salt; mix well, and make it into small cakes three + inches long, an inch and a half wide, and half an inch thick; fry + these a light brown, and serve them with good gravy, or put into a + mould, and boil or bake it. Bread-crumbs, hard yolks of eggs, onions, + sweet herbs, savoury spices, zest, curry-powder, or any kind of + forcemeat may be added to these meat cakes. +<br> + +<a name="p1253"></a><b><i>1253. Oyster Patties</i></b><br> +<br> + 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 small knife, or spoon, take + out the bread and the inside paste, leaving the outside quite entire; + then parboil two dozen of large oysters, strain them from their + liquor, wash, beard, and cut them into four; put them into a stewpan + 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, + reduced by boiling to one-half, some cayenne pepper, salt, and a + teaspoonful of lemon juice; stir it over a fire five minutes, and fill + the patties. +<br> +<p align="right"><i><span style="color: #A82C28">The Steam Engine is a Mighty Agent of Good.</span></i></p><br> + +<a name="p1254"></a><b><i>1254. Lobster Patties</i></b><br> +<br> + 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 stewpan with a little of the inside spawn pounded in a + mortar till quite smooth, an ounce of fresh butter, half a gill of + cream, and half a gill of veal consommé, cayenne pepper, and salt, a + teaspoonful of essence of anchovy, the same of lemon juice, and a + tablespoonful of flour and water: stew for five minutes. +<br> + +<a name="p1255"></a><b><i>1255. Egg and Ham Patties</i></b><br> +<br> + Cut a slice of bread two inches thick, from the most solid part of a + stale quartern loaf: have ready a tin round cutter, two inches in + 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 + stewpan full of boiling lard; fry the discs of bread 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 to it a small quantity of cayenne pepper and lemon juice: fill the + shapes with the mixture, and lay a poached egg upon each. +<br> + +<a name="p1256"></a><b><i>1256. Veal and Ham Patties</i></b><br> +<br> + Chop about six ounces of ready-dressed lean veal, and three ounces of + ham, very small; put it into a stewpan 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 spoonful + of essence of ham, and lemon juice, and stir it over the fire some + time, taking care it does not burn. +<br> + +<a name="p1257"></a><b><i>1257. Puff Paste</i></b><br> +<br> + To a pound and a quarter of sifted flour, rub gently in with the hand + half a pound of fresh butter, mix up with half a pint of spring water, + knead it well, and set it by for a quarter of an hour; then roll it + out thin, 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 <i>in a cold + place</i>. Or, if a more substantial and savoury paste be desired, use + the following: +<br> + +<a name="p1258"></a><b><i>1258. Paste for Meat or Savoury Pies</i></b><br> +<br> + Sift two pounds of fine flour to a pound and a half of 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. +<br> + +<a name="p1259"></a><b><i>1259. Chicken and Ham Patties</i></b><br> +<br> + Use the white meat from the breast of the chickens or fowls, and + proceed as for veal and ham patties. +<br> + +<a name="p1260"></a><b><i>1260. Prime Beef Sausages</i></b><br> +<br> + Take a pound of lean beef, and half a pound of suet, remove the skin, + chop it fine as for mince collop, then beat it well with a roller, or + in a marble mortar, till it is all well mixed and will stick together; + season highly, and make into flat round cakes, about an inch thick, + and shaped with a cup or saucer, and fry of a light brown. The + sausages should be served up on boiled rice, as for curry, if for + company, you may do them with eggs and bread-crumbs; but they are + quite as good without. Or they may be rolled in puff or pie paste, and + baked. +<br> + +<a name="p1261"></a><b><i>1261. Potato Puffs</i></b><br> +<br> + Take cold roast meat, either beef, or mutton, or veal and ham, clear + it from the gristle, cut it small, and season with pepper, salt, and + pickles, finely minced. Boil and mash some potatoes, and make them + into a paste with one or two eggs; roll out the paste, with a dust of + flour, cut it round with a saucer, put some of your seasoned meat on + one half, and fold the other half over it like a puff; pinch or nick + it neatly round, and fry of a light brown. This is an elegant method + of preparing meat that has been dressed before. +<br> +<p align="right"><i><span style="color: #A82C28">The Steam from a Kettle Suggested the Steam Engine.</span></i></p><br> + +<a name="p1262"></a><b><i>1262. Fried Eggs and Minced Ham or Bacon</i></b><br> +<br> + 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 stewpan 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 stewpan a + ladleful of melted bacon or lard; set it on a stove; put in about a + dozen of the small pieces of bacon, then incline the stewpan and break + in an egg. Manage this carefully, 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 + on a warm dish, and do the others. +<br> + +<a name="p1263"></a><b><i>1263. Fish Cake</i></b><br> +<br> + Take the meat from the bones of any kind of cold fish, and put the + bones with the head and fins into a stewpan with a pint of water, a + little salt, pepper, an onion, and a faggot 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 seasoning. Make into + a cake, with the white of an egg, or a little butter or milk; egg it + over, and cover with bread crumbs, then fry a light brown. Pour the + gravy over, and stew gently for fifteen minutes, stirring it carefully + twice or thrice. Serve hot, and garnish with slices of lemon, or + parsley. These cakes afford a capital relish from scraps of cold fish. + <a name="frp1263f1">Housekeepers</a> who would know how to economise all kinds of nutritious + fragments, should refer to the "Family Save-all," which supplies a + complete course of "Secondary Cookery."<a href="#p1263f1"><sup>1</sup></a><br> +<br> +<hr width="25%" align="left"><br> +<br> + <a name="p1263f1"><span style="color: #FF0000;">Footnote 1:</span></a> : Published by Houlston and Sons, Paternoster-square, + London, E.C. Price 2s. 6d.<br> +<a href="#frp1263f1">return to footnote mark</a> + +<br> + +<a name="p1264"></a><b><i>1264. Marbled Goose</i></b><br> +<br> + The following is suitable for larger supper parties, or as a stock + dish for families where visitors are frequent; it is also excellent + for breakfasts, or for picnics :—Take a fine mellow ox-tongue out of + pickle, cut off the root and horny part at the tip, wipe 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 tablespoonfuls, 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. Put + the tongue inside the fowl, rub the latter outside with the seasoning, + and having ready some slices of ham divested of the rind, wrap them + tightly round the fowl. Put the fowl and its wrapping of ham inside + the goose, with the remainder of the seasoning, sew it up, and make + all secure and of 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 for 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, adding, 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 to melt the + butter, the goose then can he taken out, and sent to table cold. +<br> +<p align="right"><i><span style="color: #A82C28">Be Bold Enough to Experiment.</span></i></p><br> + +<a name="p1265"></a><b><i>1265. Oyster Pie</i></b><br> +<br> + 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 pepper, salt, and spice. Stir + them well with the seasoning. Have ready the yolks of some hard-boiled + eggs, chopped fine, and the grated bread.<br> +<br> + 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. +<br> + +<a name="p1266"></a><b><i>1266. Salad</i></b><br> +<br> + The mixing of salad is an art which it is easy to attain with care. + The main point is to incorporate the several articles required for the + salad, 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.<br> +<br> + The sauce may be thus prepared:—Boil two eggs for ten or twelve + minutes, and then put 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, and then incorporate with the + other ingredients about three tablespoonfuls of vinegar.<br> +<br> + 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 without previous instruction, but, like + everything else, a little knowledge in this case is not thrown away. +<br> + +<a name="p1267"></a><b><i>1267. French Mode of Dressing Salad</i></b><br> +<br> + Fill the salad bowl with lettuce and small salading, taking care not + to cut up the lettuce into too small strips. Sprinkle with salt and + pepper, and, if liked, drop some mustard, mixed thin, over the salad, + and strew a little moist sugar over it. Then pour over the whole three + tablespoonfuls of good salad oil and one of Orléans vinegar, and turn + over the lettuce lightly with a salad spoon and fork, that every + portion of it may be brought into contact with the mixture. This mode + of preparing a salad is far more expeditious than the ordinary way. +<br> + +<a name="p1268"></a><b><i>1268. Salad Mixture in Verse</i></b><br> +<br> +<blockquote>Two large potatoes, passed through kitchen sieve,<br> +Unwonted softness to the salad give;<br> +Of mordant mustard add a single spoon—<br> +Distrust the condiment which bites so soon;<br> +But deem it not, thou man of herbs, a fault<br> +To add a double quantity of salt;<br> +Three times the spoon with oil of Lucca crown,<br> +And once with vinegar procured from town.<br> +True flavour needs it, and your poet begs<br> +The pounded yellow of two well-boiled eggs;<br> +Let onion atoms lurk within the bowl,<br> +And, scarce suspected, animate the whole;<br> +And lastly, on the favoured compound toss<br> +A magic teaspoon of anchovy sauce;<br> +Then, though green turtle fail, though venison's tough,<br> +And ham and turkey be not boiled enough<br> +Serenely full, the epicure may say,—<br> +"Fate cannot harm me—I have dined today."</blockquote> +<br> + +<a name="p1269"></a><b><i>1269. Apple Puddings</i></b><br> +<br> + One pound of flour, six ounces of very finely minced beef suet; roll + thin, and fill with one pound and a quarter of boiling apples; add the + grated rind and strained juice of a small lemon, tie it in a cloth; + boil for one hour and twenty minutes, or longer. A small slice of + fresh butter stirred into it when it is sweetened will be an + acceptable addition; grated nutmeg, or cinnamon in fine powder, may be + substituted for lemon rind. For a richer pudding use half a pound of + butter for the crust, and add to the apples a spoonful or two of + orange or quince marmalade. +<br> +<p align="right"><i><span style="color: #A82C28">He is Unfortunate who Cannot Bear Misfortune.</span></i></p><br> + +<a name="p1270"></a><b><i>1270. Boston Apple Pudding</i></b><br> +<br> + Peel and core one dozen and a half of good apples; cut them small; put + them into a stewpan with a little water, cinnamon, two cloves, and the + peel of a lemon; stew over a slow fire till soft; sweeten with moist + sugar, and pass it through a hair sieve; add the yolks of four eggs + and one white, a quarter of a pound of good butter, half a nutmeg, the + peel of a lemon grated, and the juice of one lemon; beat well + together; line the inside of a pie-dish with good puff paste; put in + the pudding, and bake half an hour. +<br> + +<a name="p1271"></a><b><i>1271. Bread Pudding</i></b><br> +<br> + Unfermented brown bread, two ounces; milk, half a pint; one egg; + sugar, quarter of an ounce. Cut the bread into slices, and pour the + milk over it boiling hot; let it stand till well soaked, and stir in + the egg and sugar, well beaten, with a little grated nutmeg; and bake + or steam for one hour. +<br> + +<a name="p1272"></a><b><i>1272. Plum Pudding</i></b><br> +<br> + Take of flour, one pound; three teaspoonfuls of baking powder; beef + suet, eight ounces; currants, eight ounces; nutmeg and orange peel, + grated fine, quarter of an ounce; three eggs. To be boiled or steamed + four hours. +<br> + +<a name="p1273"></a><b><i>1273. Cabinet Pudding</i></b><br> +<br> + Cut three or four muffins in two, pour over them boiling milk + sufficient to cover them, cover them up until they are tender. Make a + rich custard with the yolks of eight eggs and the whites of four, a + pint of cream, a quarter of a pound of loaf sugar, an ounce of + almonds, blanched and cut, lemon peel and nutmeg grated, and a glass + of ratafia or brandy, and add to the soaked muffins. Butter a tin + mould for boiling—for baking, a dish. Put a layer of dried cherries, + greengages, apricots, or French plums; cover with the mixture, adding + fruit and mixture alternately, until the mould or dish is quite full. + Boil an hour, and serve with wine sauce. In boiling this pudding it + should be placed in a stewpan with only water enough, to reach half + way up the mould. If for baking, it will not take so long. Lay a puff + paste round the edges of the dish. +<br> + +<a name="p1274"></a><b><i>1274. Elegant Bread Pudding</i></b><br> +<br> + Take light white bread, and cut it in thin slices. Put into a pudding + shape a layer of any sort of preserve, then a slice of bread, and + repeat until the mould is almost full. Pour over all a pint of warm + milk, in which four beaten eggs have been mixed; cover the mould with + a piece of linen, place it in a saucepan with a little boiling water, + let it boil twenty minutes, and serve with pudding sauce. +<br> + +<a name="p1275"></a><b><i>1275. Economical Family Pudding</i></b><br> +<br> + Bruise with a wooden spoon, through a cullender, 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 the + dish; bake half an hour. A little Scotch marmalade makes a delicious + accompaniment. +<br> + +<a name="p1276"></a><b><i>1276. Batter Pudding</i></b><br> +<br> + Take of flour, four ounces; a teaspoonful of baking powder; a little + sugar, and one egg. Mix with milk to a thin batter, and bake in a + well-buttered tin, in a brisk oven, half an hour. A few currants may + be strewed in the bottom of the tin if preferred. +<br> + +<a name="p1277"></a><b><i>1277. Batter Pudding, Baked or Boiled</i></b><br> +<br> + Six ounces of fine flour, a little salt, and three eggs; beat well + with a little milk, added by degrees until it is the thickness of + cream; put into a buttered dish: bake three-quarters of an hour: or if + boiled put it into a buttered and floured basin, tied over with a + cloth; boil one hour and a half or more. +<br> +<p align="right"><i><span style="color: #A82C28">Falsehood, Like a Nettle, Stings Those who Meddle with It.</span></i></p><br> + +<a name="p1278"></a><b><i>1278. Half-Pay Pudding</i></b><br> +<br> + 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. +<br> + +<a name="p1279"></a><b><i>1279. Fig Pudding</i></b><br> +<br> + Three-quarters of a pound of grated bread, half a pound of best figs, + six ounces of suet, six ounces of moist sugar, a teacupful of milk, + and a little nutmeg. The figs and suet must be chopped very fine. Mix + the bread and suet first, then the figs, sugar, and nutmegs, one egg + beaten well, and lastly the milk. Boil in a mould four hours. To be + eaten with sweet sauce. +<br> + +<a name="p1280"></a><b><i>1280. Plain Suet Pudding</i></b><br> +<br> + Take of flour, one pound and a half; bicarbonate of soda, three + drachms; or two teaspoonfuls of baking powder; beef suet, four ounces; + powdered ginger, half a drachm; water or milk, one pint. Mix according + to the directions given for the tea cake (<i>par</i>. <a href="#p2099">2099</a>) and boil or + steam for two hours. +<br> + +<a name="p1281"></a><b><i>1281. Barley Pudding</i></b><br> +<br> + Take a quarter of a pound of Scotch or pearl barley. Wash, and simmer + it in a small quantity of water; pour off the water, and add milk and + flavouring as for rice puddings. Beat up with sugar and nutmeg, and + mix the milk and barley in the same way. It may be more or less rich + of eggs, and with or without the addition of butter, cream, or marrow. + Put it into a buttered deep dish, leaving room for six or eight ounces + of currants, and an ounce of candied peel, cut up fine, with a few + apples cut in small pieces. An hour will bake it. +<br> + +<a name="p1282"></a><b><i>1282. Carrot Pudding</i></b><br> +<br> + Grate a raw red carrot; mix with double the weight of bread-crumbs or + biscuit, or with the same weight of each: to a pound and a half of + this mixture, put a Pint of new milk or cream, or half a pint of each, + four or six ounces of clarified butter, three or four eggs well + beaten, sugar to taste, a little nutmeg, and a glass of brandy; line + or edge a dish with puff paste; pour in the mixture; put slices of + candied lemon or orange peel on the top, and bake in a moderately hot + oven. +<br> + +<a name="p1283"></a><b><i>1283. Potato Pudding</i></b><br> +<br> + Boil mealy potatoes in their skins, according to the plan laid down + (<i>par</i>. <a href="#p1104">1104</a>) skin and mash them with a little milk, pepper and salt: + this will make a good pudding to bake under roast meat. With the + addition of a bit of butter, an egg, milk, pepper, and salt, it makes + an excellent batter for a meat pudding baked.<br> +<br> + Grease a baking dish; put a layer of potatoes, then a layer of meat + cut in bits, and seasoned with pepper, salt, a little allspice, either + with or without chopped onions; a little gravy of roast meat is a + great improvement: then put another layer of potatoes, then meat, and + cover with potatoes. Put a buttered paper over the top, to prevent it + from being burnt, and bake it from an hour to an hour and a half. +<br> + +<a name="p1284"></a><b><i>1284. Almond Pudding</i></b><br> +<br> + + 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 of stoned raisins, three well-beaten + eggs, and the whites of another two; sugar, nutmeg, and cinnamon, and + a small glass of rum. Butter a shape, and place part of the raisins + neatly in rows. Blanch the almonds; reserve the half of them to be + placed in rows between the raisins just before serving. Mix all the + remaining ingredients well together, put into the shape, and boil + three hours. +<br> + +<a name="p1285"></a><b><i>1285. Sauce for Almond Pudding</i></b><br> +<br> + One teaspoonful of milk, and two yolks of eggs well beaten, and some + sugar; place on the fire and stir till it <i>just comes to the boil</i>: + then let it cool. When lukewarm, stir into it a glass of sherry or + currant wine, and serve in a sauce tureen. This sauce is a great + improvement to raisin pudding. +<br> + +<a name="p1286"></a><b><i>1286. Peas Pudding</i></b><br> +<br> + Dry a pint or quart of split peas thoroughly before the fire; then tie + them up loosely in a cloth, put them into warm water, boil them a + couple of hours, or more, until quite tender; take them up, beat them + well in a dish with a little salt, the yolk of an egg, and a bit of + butter. Make it quite smooth, tie it up again in a cloth, and boil it + an hour longer. This is highly nourishing. +<br> +<p align="right"><i><span style="color: #A82C28">Let Truth be our Guide.</span></i></p><br> + +<a name="p1287"></a><b><i>1287. Apple Dumplings</i></b><br> +<br> + Paste the same as for apple pudding, divide into as many pieces as + dumplings are required; peel and core the apples; roll out your paste + large enough; put in the apples; close the dumplings, tie each in a + cloth very tightly. Boil them one hour; when you take them up, dip + them quickly in cold water, and put them in a cup while you untie + them; they will turn out without breaking. +<br> + +<a name="p1288"></a><b><i>1288. Rice Dumplings</i></b><br> +<br> + Pick and wash a pound of rice, and boil it gently in two quarts of + water till it becomes dry—keeping the pot well covered, and not + stirring it. Then take it off the fire, and spread it out to cool on + the bottom of an inverted sieve, loosening the grains lightly with a + fork, that all the moisture may evaporate. Pare a dozen pippins, or + some large juicy apples, and scoop out the core; then fill up the + cavity with marmalade, or with lemon and sugar. Cover every apple all + over with a thick coating of the boiled rice. Tie up each in a + separate cloth, and put them into a pot of cold water. They will + require about an hour and a quarter after they begin to boil, perhaps + longer. +<br> + +<a name="p1289"></a><b><i>1289. Boiled Custard</i></b><br> +<br> + Boil half a pint of new milk, with a piece of lemon peel, two peach + leaves, half a stick of cassia, a few whole allspice, from four to six + ounces of white sugar. Cream may be used instead of milk; beat the + yolks and white of four eggs, strain the milk through coarse muslin, + or a hair sieve; then mix the eggs and milk very gradually together, + and stir it well from the bottom, on the fire, till it thickens. +<br> + +<a name="p1290"></a><b><i>1290. Baked Custard</i></b><br> +<br> + Boil in a pint of milk a few coriander seeds, a little cinnamon and + lemon peel; sweeten with four ounces of loaf sugar, mix with it a pint + of cold milk; beat eight eggs for ten minutes; add the other + ingredients; pour it from one pan into another six or eight times, + strain through a sieve; let it stand; skim the froth from the top, + pour it into earthen cups, and bake immediately in a hot oven till + they are of a good colour; ten minutes will be sufficient. +<br> + +<a name="p1291"></a><b><i>1291. French Batter</i></b><br> +<br> + Two ounces of butter cut into bits, pour on it less than a quarter of + a pint of water boiling; when dissolved, add three-quarters of a pint + of water cold, so that it shall not be quite milk warm; mix by degrees + smoothly with twelve ounces of fine dry flour and a small pinch of + salt, if the batter be for fruit fritters, but with more if for meat + or vegetables. Before used, stir into it the whites of two eggs beaten + to solid froth; previously to this, add a little water if too thick. + This is excellent for frying vegetables, and for fruit fritters. +<br> + +<a name="p1292"></a><b><i>1292. A Black Man's Recipe to Dress Rice</i></b><br> +<br> + 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 + cullender, hot water 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! +<br> + +<a name="p1293"></a><b><i>1293. Yellow Rice</i></b><br> +<br> + Take one pound of rice, wash it clean, and put it into a saucepan + which will hold three quarts; add to it half a pound of currants + picked and washed, one quarter of an ounce of the best turmeric + powder, previously dissolved in a cupful of water, and a stick of + cinnamon; pour over them two quarts of cold water, place the saucepan + uncovered on a moderate fire, and allow it to boil till the rice is + dry, then stir in a quarter of a pound of sugar, and two ounces of + butter: cover up, and place the pan near the fire for a few minutes, + then mix it well and dish up. This is a favourite dish with the + Japanese, and will be found excellent as a vegetable with roast meat, + poultry, &c. It also forms a capital pudding, which may be improved by + the addition of raisins, and a few blanched almonds. +<br> +<p align="right"><i><span style="color: #A82C28">The Fall of the Leaf is a Whisper to the Living.</span></i></p><br> + +<a name="p1294"></a><b><i>1294. Boiled Rice for Curry</i></b><br> +<br> + Put the rice on in <i>cold</i> water, and let it come to a boil for a + minute or so: strain it quite dry, and lay it on the hob in a stewpan + without a cover to let the steam evaporate, then shake it into the + dish while very hot. A squeeze of lemon juice after it boils will make + it separate better. +<br> + +<a name="p1295"></a><b><i>1295. Lemon Rice</i></b><br> +<br> + Boil sufficient rice in milk, with white sugar to taste, till it is + soft; put it into a pint basin or an earthenware blanc-mange mould, + and leave it till cold. Peel a lemon very thick, cut the peel into + shreds about half or three-quarters of an inch in length, put them + into a little water, boil them up, and throw the water away, lest it + should be bitter, then pour about a teacupful of fresh water upon + them; squeeze and strain the juice of the lemon, add it with white + sugar to the water and shreds, and let it stew gently at the fire for + two hours. (When cold it will be a syrup.) Having turned out the + jellied rice into a cutglass dish, or one of common delf, pour the + syrup gradually over the rice, taking care the little shreds of the + peel are equally distributed over the whole. +<br> + +<a name="p1296"></a><b><i>1296. Remains of Cold Sweet Dishes</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1297"></a><b><i>1297. Rice Pudding</i></b><br> +<br> + Over the cold rice pudding pour a custard, and add a few lumps of + jelly or preserved fruit. Remember to remove the baked coating of the + pudding before the custard is poured over it. +<br> + +<a name="p1298"></a><b><i>1298. Apple Tart</i></b><br> +<br> + Cut into triangular pieces the remains of a cold apple tart: arrange + the pieces around the sides of a glass or china bowl, and leave space + in the centre for a custard to be poured in. +<br> + +<a name="p1299"></a><b><i>1299. Plum Pudding</i></b><br> +<br> + Cut into thin round slices cold plum pudding, and fry them in butter. + Fry also Spanish fritters, and place them high in the centre of the + dish, and the fried pudding all round the heaped-up fritters. Powder + all with lump sugar, and serve them with wine sauce in a tureen. +<br> + +<a name="p1300"></a><b><i>1300. Fritters</i></b><br> +<br> + Make them of any of the batters directed for pancakes, by dropping a + small quantity into the pan; or make the plainer sort, and dip pared + apples, sliced and cored, into the batter, and fry them in plenty of + hot lard. Currants, or sliced lemon as thin as paper, make an + agreeable change. Fritters for company should be served on a folded + napkin in the dish. Any sort of sweetmeat, or ripe fruit, may be made + into fritters. +<br> + +<a name="p1301"></a><b><i>1301. Oyster Fritters</i></b><br> +<br> + Make a batter of flour, milk, and eggs; season with a very little + nutmeg. Beard the oysters, and put as many as you think proper in + each fritter. +<br> + +<a name="p1302"></a><b><i>1302. Potato Fritters</i></b><br> +<br> + Boil two large potatoes, bruise them fine, beat four yolks and three + whites of eggs, and add to the above one large spoonful of cream, + another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat + this batter well half an hour. It will be extremely light. Put a good + quantity of fine lard into a stewpan, and drop a spoonful at a time of + the batter into it. Fry the fritters; and serve as a sauce, a glass of + white wine, the juice of a lemon, one dessert-spoonful of peach-leaf + or almond water, and some white sugar, warmed together; not to be + served in a dish. +<br> + +<a name="p1303"></a><b><i>1303. Apple Fritters</i></b><br> +<br> + Peel and core some fine pippins, and cut into slices. Soak them in + wine, sugar, and nutmeg, for a few hours. Make a batter of four eggs + to a tablespoonful of rose water, a tablespoonful of wine, and a + tablespoonful of milk, thickened with enough flour, stirred in by + degrees; mix two or three hours before wanted. Heat some butter in a + frying-pan; dip each slice of apple separately in the batter, and fry + brown; sift pounded sugar, and grate a nutmeg over them. +<br> +<p align="right"><i><span style="color: #A82C28">The hope is sure which has its foundation in virtue.</span></i></p><br> + +<a name="p1304"></a><b><i>1304. Pancakes</i></b><br> +<br> + Make a light batter of eggs, flour, and milk; a little salt, nutmeg, + and ginger may be added; fry in a small pan, in hot dripping or lard. + Sugar and lemon should be served to eat with them. Or, when eggs are + scarce, make the batter with small beer, ginger, and so forth; or + water, with flour, and a very little milk, will serve, but not so well + as eggs and all milk. +<br> + +<a name="p1305"></a><b><i>1305. Cream Pancakes</i></b><br> +<br> + Mix two eggs, well beaten, with a pint of cream, two ounces of sifted + sugar, six of flour, a little nutmeg, cinnamon, and mace. Fry the + pancakes thin, with a bit of butter. +<br> + +<a name="p1306"></a><b><i>1306. Rice Pancakes</i></b><br> +<br> + Boil half a pound of ground rice to a jelly in a pint of water or + milk, and keep it well stirred from the bottom to prevent its being + burnt; if too thick add a little more milk; take it off the fire; stir + in six or eight ounces of butter, a pint of cream, six or eight eggs + well beaten, a pinch of salt, sugar, and nutmeg, with as much flour as + will make the batter thick enough. Fry with lard or dripping. +<br> + +<a name="p1307"></a><b><i>1307. Scones</i></b><br> +<br> + Flour, two pounds; bicarbonate of soda, quarter of an ounce; salt, + quarter of an ounce; sour buttermilk, one pint, more or less. Mix to + the consistence of light dough, roll out about half an inch thick, and + cut them out to any shape you please, and bake on a _griddle_ over a + clear fire about ten or fifteen minutes; turning them to brown on both + sides—or they may be done on a hot plate, or ironing stove. A griddle + is a thin plate of cast iron about twelve or fourteen inches in + diameter, with a handle attached, to hang it up by.—These scones are + excellent for tea, and may be eaten either cold or hot, buttered, or + with cheese. +<br> + +<a name="p1308"></a><b><i>1308. Friar's Omelette</i></b><br> +<br> + Boil a dozen apples, as for sauce; stir in a quarter of a pound of + butter, and the same of white sugar; when cold, add four eggs, well + beaten; put it into a baking dish thickly strewed over with crumbs of + bread, so as to stick to the bottom and sides; then put in the apple + mixture; strew crumbs of bread over the top; when baked, turn it out + and grate loaf sugar over it. +<br> + +<a name="p1309"></a><b><i>1309. Ordinary Omelette</i></b><br> +<br> + Take four eggs, beat the yolks and whites together with a + tablespoonful of milk, and a little salt and pepper; put two ounces of + butter into a frying-pan to boil, and let it remain until it begins to + brown; pour the batter into it, and let it remain quiet for a minute; + turn up the edges of the omelette gently from the bottom of the pan + with a fork; shake it, to keep it from burning at the bottom, and fry + it till of a bright brown. It will not take more than five minutes + frying. +<br> + +<a name="p1310"></a><b><i>1310. Miss Acton's Observations on Omelettes, Pancakes, Fritters, &c.</i></b><br> +<br> + "There is no difficulty in making good omelettes, pancakes, or + fritters; and, as they may be expeditiously prepared and served, + they are often a very convenient resource when, on short notice, an + addition is required to a dinner. The eggs for all of them should be + well and lightly whisked; the lard for frying batter should be + extremely pure in flavour, and quite hot when the fritters are + dropped in; the batter itself should be smooth as cream, and it + should be briskly beaten the instant before it is used. All fried + pastes should be perfectly drained from the fat before they are + served, and sent to table promptly when they are ready.<br> +<br> + Eggs may be dressed in a multiplicity of ways, but are seldom more + relished in any form than in a well-made and expeditiously served + omelette. This may be plain, or seasoned with minced herbs and a + very little shalot, when the last is liked, and is then called + <i>Omelettes aux fines herbes</i>; or it may be mixed with minced ham or + grated cheese: in any case it should be light, thick, full-tasted, + and <i>fried only on one side</i>; if turned in the pan, as it frequently + is in England, it will at once be flattened and rendered tough. + Should the slight rawness, which is sometimes found in the middle of + the inside when the omelette is made in the French way, be objected + to, a heated shovel, or a salamander, may be held over it for an + instant, before it is folded on the dish.<br> +<br> + The pan for frying it should be quite small; for if it be composed + of four or five eggs only, and then put into a large one, it will + necessarily spread over it and be thin, which would render it more + like a pancake than an omelette; the only partial remedy for this, + when a pan of proper size cannot be had, is to raise the handle of + it high, and to keep the opposite side close down to the fire, which + will confine the eggs into a smaller space. No gravy should be + poured into the dish with it, and, indeed, if properly made, it will + require none. Lard is preferable to butter for frying batter, as it + renders it lighter; but it must not be used for omelettes. Filled + with preserves of any kind, it is called a sweet omelette." +<br> + +<a name="p1311"></a><b><i>1311. Baked Pears</i></b><br> +<br> + Take twelve large baking pears; pare and cut them into halves, leaving + on about half an inch of the stem. Take out the core with the point of + a knife, and place the pears thus prepared close together in a block + tin saucepan, the inside of which is quite bright, and whose cover + fits quite close. Put to them the rind of a lemon cut thin, with half + its juice, a small stick of cinnamon, and twenty grains of allspice; + cover them with spring water, and allow one pound of loaf sugar to a + pint and a half of water: cover up close, and bake for six hours in a + very slow oven;—they will be quite tender, and of a good colour. + Prepared cochineal is generally used for colouring the pears; but if + the above is strictly attended to, it will be found to answer best. +<br> + +<a name="p1312"></a><b><i>1312. Apples served with Custard</i></b><br> +<br> + Pare and core apples; cut them in pieces; bake or stew them with as + little water as possible; when they have become pulpy, sweeten and put + them in a pie-dish, and, when cold, pour over them an unboiled + custard, and put back into the oven till the custard is fixed. A Dutch + oven will do. Equally good hot or cold. +<br> + +<a name="p1313"></a><b><i>1313. Apples in Syrup</i></b><br> +<br> + Pare and core some hard apples, and throw them into a basin of water. + When all are done, clarify as much loaf sugar as will cover them; put + the apples in along with the juice and rind of a lemon, and let them + simmer till they are quite clear; care must be taken not to break + them; place them on the dish they are to appear upon at table, and + pour the syrup over. These are for immediate use. +<br> + +<a name="p1314"></a><b><i>1314. Apricots Stewed in Syrup</i></b><br> +<br> + Wipe the down from young apricots, and stew them as gently as possible + in a syrup made of four ounces of sugar to half a pint of water, + boiled the usual time. +<br> + +<a name="p1315"></a><b><i>1315. Mother Eve's Pudding</i></b><br> +<br> +<blockquote>If you want a good pudding, to teach you I'm willing:<br> +Take two pennyworth of eggs, when twelve for a shilling;<br> +And of the same fruit that Eve had once chosen,<br> +Well pared and well chopped, at least half a dozen;<br> +Six ounces of bread (let your maid eat the crust),<br> +The crumbs must be grated as small as the dust;<br> +Six ounces of currants from the stones you must sort,<br> +Lest they break out your teeth, and spoil all your sport;<br> +Six ounces of sugar won't make it too sweet;<br> +Some salt and some nutmeg will make it complete;<br> +Three hours let it boil, without hurry or flutter,<br> +And then serve it up, without sugar or butter.</blockquote> +<br> + +<a name="p1316"></a><b><i>1316. Accidents</i></b><br> +<br> + <i>Always send for a surgeon immediately an accident occurs, but treat + as directed until he arrives</i>. +<br> +<p align="right"><i><span style="color: #A82C28">An Evil Conscience is the Greatest Plague.</span></i></p><br> + +<a name="p1317"></a><b><i>1317. In both Scalds and Burns</i></b><br> +<br> + In both scalds and burns, the following facts cannot be too firmly + impressed on the mind of the reader, that in either of these accidents + the <i>first, best</i>, and <i>often the only remedies required</i>, are sheets + of wadding, fine wool, or carded cotton, and in default of these, + violet powder, flour, magnesia, or chalk. The object for which these + several articles are employed is the same in each instance; namely, to + exclude the air from the injured part; for if the air can be + effectually shut out from the raw surface, and care is taken not to + expose the tender part till the new cuticle is formed, the cure may be + safely left to nature.<br> +<br> + The moment a person is called to a case of scald or burn, he should + cover the part with a sheet, or a portion of a sheet, of wadding, + taking care not to break any blister that may have formed, or stay to + remove any burnt clothes that may adhere to the surface, but as + quickly as possible envelope every part of the injury from all access + of the air, laying one or two more pieces of wadding on the first, so + as effectually to guard the burn or scald from the irritation of the + atmosphere; and if the article used is wool or cotton, the same + precaution, of adding more material where the surface is thinly + covered, must be adopted; a light bandage finally securing all in + their places.<br> +<br> + Any of the popular remedies recommended below may be employed when + neither wool, cotton, nor wadding are to be procured, it being always + remembered that that article which will best exclude the air from a + burn or scald is the best, quickest, and least painful mode of + treatment. And in this respect nothing has surpassed cotton loose or + attached to paper as in wadding. +<br> + +<a name="p1318"></a><b><i>1318. If the Skin is much Injured</i></b><br> +<br> + If the skin is much injured in burns, spread some linen pretty thickly + with chalk ointment, and lay over the part, and give the patient some + brandy and water if much exhausted; then send for a medical man. If + not much injured, and very painful, use the same ointment, or apply + carded cotton dipped in lime water and linseed oil. If you please, you + may lay cloths dipped in ether over the parts, or cold lotions. Treat + scalds in the same manner, or cover with scraped raw potato; but the + chalk ointment is the best. In the absence of all these, cover the + injured part with treacle, and dust over it plenty of flour. +<br> + +<a name="p1319"></a><b><i>1319. Body in Flames</i></b><br> +<br> + Lay the person down on the floor of the room, and throw the + tablecloth, rug, or other large cloth over him, and roll him on the + floor. +<br> + +<a name="p1320"></a><b><i>1320. Dirt in the Eye</i></b><br> +<br> + Place your forefinger upon the cheek-bone, having the patient before + you; then slightly bend the finger, this will draw down the lower lid + of the eye, and you will probably be able to remove the dirt; but if + this will not enable you to get at it, repeat this operation while you + have a netting-needle or bodkin placed over the eyelid; this will turn + it inside out, and enable you to remove the sand, or eyelash, &c., + with the corner of a fine silk handkerchief. As soon as the substance + is removed, bathe the eye with cold water, and exclude the light for a + day. If the inflammation is severe, let the patient take a purgative, + and use a refrigerant lotion. +<br> + +<a name="p1321"></a><b><i>1321. Lime in the Eye</i></b><br> +<br> + Syringe it well with warm vinegar and water in the proportion of one + ounce of vinegar to eight ounces of water; take a purgative, and + exclude light. +<br> + +<a name="p1322"></a><b><i>1322. Iron or Steel Spiculæ in the Eye</i></b><br> +<br> + These occur while turning iron or steel in a lathe, and are best + remedied by doubling back the upper or lower eyelid, according to the + situation of the substance, and with the flat edge of a silver probe, + taking up the metallic particle, using a lotion made by dissolving six + grains of sugar of lead, and the same of white vitriol, in six ounces + of water, and bathing the eye three times a day till the inflammation + subsides. Another plan is—Drop a solution of sulphate of copper (from + one to three grains of the salt to one ounce of water) into the eye, + or keep the eye open in a wineglassful of the solution. Take a + purgative, bathe with cold lotion, and exclude light to keep down + inflammation. +<br> +<p align="right"><i><span style="color: #A82C28">Sleep Falls Sweetly upon the Virtuous.</span></i></p><br> + +<a name="p1323"></a><b><i>1323. Dislocated Thumb</i></b><br> +<br> + This is frequently produced by a fall. Make a clove hitch, by passing + two loops of cord over the thumb, placing a piece of rag under the + cord to prevent it cutting the thumb; then pull in the same line as + the thumb. Afterwards apply a cold lotion. +<br> + +<a name="p1324"></a><b><i>1324. Cuts and Wounds</i></b><br> +<br> + Clean cut wounds, whether deep or superficial, and likely to heal by + the first intention, should never be washed or cleaned, but at once + evenly and smoothly closed by bringing both edges close together, and + securing them in that position by adhesive plaster. Cut thin strips of + sticking-plaster, and bring the parts together; or if large and deep, + cut two broad pieces, so as to look like the teeth of a comb, and + place one on each side of the wound, which must be cleaned previously. + These pieces must be arranged so that they shall interlace one + another; then, by laying hold of the pieces on the right side with one + hand, and those on the other side with the other hand, and pulling + them from one another, the edges of the wound are brought together + without any difficulty. +<br> + +<a name="p1325"></a><b><i>1325. Ordinary Cuts</i></b><br> +<br> + Ordinary cuts are dressed by thin strips, applied by pressing down the + plaster on one side of the wound, and keeping it there and pulling in + the opposite direction; then suddenly depressing the hand when the + edges of the wound are brought together. +<br> + +<a name="p1326"></a><b><i>1326. Contusions</i></b><br> +<br> + Contusions are best healed by laying a piece of folded lint, well + wetted with the extract of lead, on the part, and, if there is much + pain, placing a hot bran poultice over the dressing, repeating both, + if necessary, every two hours. When the injuries are very severe, lay + a cloth over the part, and suspend a basin over it filled with cold + lotion. Put a piece of cotton into the basin, so that it shall allow + the lotion to drop on the cloth, and thus keep it always wet. +<br> + +<a name="p1327"></a><b><i>1327. Hæmorrhage</i></b><br> +<br> + Hæmorrhage, when caused by an artery being divided or torn, may be + known by the blood issuing out of the wound in leaps or jerks, and + being of a bright scarlet colour. If a vein is injured, the blood is + darker and flows continuously. To arrest the latter, apply pressure by + means of a compress and bandage. To arrest arterial bleeding, get a + piece of wood (part of a mop handle will do), and tie a piece of tape + to one end of it; then tie a piece of tape loosely over the arm, and + pass the other end of the wood under it; twist the stick round and + round until the tape compresses the arm sufficiently to arrest the + bleeding, and then confine the other end by tying the string round the + arm. A compress made by enfolding a penny piece in several folds of + lint or linen, should, however, be first placed under the tape and + over the artery.<br> +<br> + If the bleeding is very obstinate, and it occurs in the <i>arm</i>, place a + cork underneath the string, on the inside of the fleshy part, where + the artery may be felt beating by any one; if in the <i>leg</i>, place a + cork in the direction of a line drawn from the inner part of the knee + towards the outer part of the groin. It is an excellent thing to + accustom yourself to find out the position of these arteries, or, + indeed, any that are superficial, and to explain to every person in + your house where they are, and how to stop bleeding.<br> +<br> + If a stick cannot be got, take a handkerchief, make a cord bandage of + it, and tie a knot in the middle; the knot acts as a compress, and + should be placed over the artery, while the two ends are to be tied + around the thumb. Observe <i>always to place the ligature between the + wound and the heart</i>. Putting your finger into a bleeding wound, and + making pressure until a surgeon arrives, will generally stop violent + bleeding. +<br> + +<a name="p1328"></a><b><i>1328. Bleeding from the Nose</i></b><br> +<br> + Bleeding from the nose, from whatever cause, may generally be stopped + by putting a plug of lint into the nostrils, if this does not do, + apply a cold lotion to the forehead; raise the head, and place over it + both arms, so that it will rest on the hands; dip the lint plug, + <i>slightly moistened</i>, into some powdered gum arabic, and plug the + nostrils again; or dip the plug into equal parts of powdered gum + arabic and alum, and plug the nose. Or the plug may be dipped in + Friar's balsam, or tincture of kino. Heat should be applied to the + feet; and, in obstinate cases, the sudden shock of a cold key, or cold + water poured down the spine, will often instantly stop the bleeding. + If the bowels are confined, take a purgative. +<br> +<p align="right"><i><span style="color: #A82C28">Morning is Welcome to the Industrious.</span></i></p><br> + +<a name="p1329"></a><b><i>1329. Violent Shocks</i></b><br> +<br> + Violent shocks will sometimes stun a person, and he will remain + unconscious. Untie strings, collars, &c.; loosen anything that is + tight, and interferes with the breathing; raise the head; see if there + is bleeding from any part; apply smelling-salts to the nose, and hot + bottles to the feet. +<br> + +<a name="p1330"></a><b><i>1330. Concussion</i></b><br> +<br> + In concussion, the surface of the body is cold and pale, and the pulse + weak and small, the breathing slow and <i>gentle</i>, and the pupil of the + eye generally contracted or small. You can get an answer by speaking + loud, so as to arouse the patient. Give a little brandy and water, + keep the place quiet, apply warmth, and do not raise the head too + high. If you tickle the feet, the patient feels it. +<br> + +<a name="p1331"></a><b><i>1331. Compression of the Brain</i></b><br> +<br> + In compression of the brain from any cause, such as apoplexy, or a + piece of fractured bone pressing on it, there is loss of sensation. If + you tickle the feet of the injured person he does not feel it. You + cannot arouse him so as to get an answer. The pulse is slow and + laboured; the breathing deep, laboured, and <i>snorting</i>; the pupil + enlarged. Raise the head, loosen strings or tight things, and send + for a surgeon. If one cannot be got at once, apply mustard poultices + to the feet and thighs, leeches to the temples and hot water to the + feet. +<br> + +<a name="p1332"></a><b><i>1332. Choking</i></b><br> +<br> + When a person has a fish bone in the throat, insert the forefinger, + press upon the root of the tongue, so as to induce vomiting; if this + does not do, let him swallow a <i>large piece</i> of potato or soft bread; + and if these fail, give a mustard emetic. +<br> + +<a name="p1333"></a><b><i>1333. Fainting, Hysterics, &c.</i></b><br> +<br> + Loosen the garments, bathe the temples with water or eau-de-Cologne; + open the window, admit plenty of fresh air, dash cold water on the + face, apply hot bricks to the feet, and avoid bustle and excessive + sympathy. +<br> + +<a name="p1334"></a><b><i>1334. Drowning</i></b><br> +<br> +Attend to the following <i>essential rules</i>: +<br><br> + +<ol start=1 type="i"><li> + Lose no time.</li></ol> + +<ol start=2 type="i"><li> + + Handle the body gently.</li></ol> + +<ol start=3 type="i"><li> + + Carry the body face downwards, with the head gently raised, and + never hold it up by the feet.</li></ol> + +<ol start=4 type="i"><li> + + Send for medical assistance immediately, and in the meantime act + as follows:</li></ol> + +<ol start=5 type="i"><li> + + Strip the body, rub it dry: then wrap it in hot blankets, and + place it in a warm bed in a warm room.</li></ol> + +<ol start=6 type="i"><li> + + Cleanse away the froth and mucus from the nose and mouth.</li></ol> + +<ol start=7 type="i"><li> + + Apply warm bricks, bottles, bags of sand, &c., to the armpits, + between the thighs, and to the soles of the feet.</li></ol> + +<ol start=8 type="i"><li> + + Rub the surface of the body with the hands enclosed in warm + dry worsted socks.</li></ol> + +<ol start=9 type="i"><li> + + If possible, put the body into a warm bath.</li></ol> + +<ol start=10 type="i"><li> + + To restore breathing, put the pipe of a common bellows into one + nostril, carefully closing the other, and the mouth; at the same + time drawing downwards, and pushing gently backwards, the upper part + of the windpipe, to allow a more free admission of air; blow the + bellows gently, in order to inflate the lungs, till the breast be + raised a little; then set the mouth and nostrils free, and press + gently on the chest: repeat this until signs of life appear. The + body should be covered the moment it is placed on the table, except + the face, and all the rubbing carried on under the sheet or blanket. + When they can be obtained, a number of tiles or bricks should be + made tolerably hot in the fire, laid in a row on the table, covered + with a blanket, and the body placed in such a manner on them, that + their heat may enter the spine. When the patient revives, apply + smelling-salts to the nose, give warm wine or brandy and water. </li> </ol><br> +<br> + + + <i>Cautions</i>.<br> +<br> + + +<ol start=1 type="i"><li> + + Never rub the body with salt or spirits.</li></ol> + +<ol start=2 type="i"><li> + + Never roll the body on casks. </li></ol> + +<ol start=3 type="i"><li> + + Continue the remedies for twelve hours without ceasing.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Pure Water is Better than Foul Wine.</span></i></p><br> + +<a name="p1335"></a><b><i>1335. Hanging</i></b><br> +<br> + Loosen the cord, or whatever it may be by which the person has been + suspended. Open the temporal artery or jugular vein, or bleed from the + arm; employ electricity, if at hand, and proceed as for drowning, + taking the additional precaution to apply eight or ten leeches to the + temples. +<br> + +<a name="p1336"></a><b><i>1336. Apparent Death from Drunkenness</i></b><br> +<br> + Raise the head, loosen the clothes, maintain warmth of surface, and + give a mustard emetic as soon as the person can swallow. +<br> + +<a name="p1337"></a><b><i>1337. Apoplexy and Fits Generally</i></b><br> +<br> + Raise the head; loosen all tight clothes, strings, &c.; apply cold + lotions to the head, which should be shaved; apply leeches to the + temples, bleed, and send for a surgeon. +<br> + +<a name="p1338"></a><b><i>1338. Suffocation from Noxious Gases, &c.</i></b><br> +<br> + Remove to the fresh air; dash cold vinegar and water in the face, + neck, and breast; keep up the warmth of the body; if necessary, apply + mustard poultices to the soles of the feet and spine, and try + artificial respirations as in drowning, with electricity. +<br> + +<a name="p1339"></a><b><i>1339. Lightning and Sun Stroke</i></b><br> +<br> + Treat the same as apoplexy. +<br> + +<a name="p1340"></a><b><i>1340. Poisons, General Observations</i></b><br> +<br> +<i>The abbreviations used are as follows:—</i><br> +<br> +<table summary="poisons" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>effects or symptoms</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>treatment</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>antidotes or counter poisons</td> +</tr> +<tr align="left" valign="top"> + <td><b>DA</b></td> + <td>dangerous antidotes.</td> +</tr> +</table> +<br> + +<a name="p1341"></a><b><i>1341. Poison</i></b><br> +<br> + A poison is a <i>substance</i> which is capable of altering or destroying + some or all of the functions necessary to life. When a person is in + good health, and is suddenly attacked, after having taken some food or + drink, with violent pain, cramp in the stomach, feeling of sickness or + nausea, vomiting, convulsive twitchings, and a sense of suffocation; + or if he be seized, under the same circumstances, with giddiness, + delirium, or unusual sleepiness, then it may be supposed that he has + been poisoned. +<br> + +<a name="p1342"></a><b><i>1342. Classes of Poisons</i></b><br> +<br> +Poisons have been divided into four classes: + <ol type="i"> + <li>Those causing local symptoms. </li> +<li> Those producing spasmodic symptoms. </li> +<li> Narcotic or sleepy symptoms; and </li> +<li> Paralytic symptoms. </li> +</ol> + + Poisons may be mineral, animal, or vegetable. +<br> + +<a name="p1343"></a><b><i>1343. Procedure</i></b><br> +<br> + +<ol start=1 type="i"><li> + Always send immediately for a Medical Man.</li></ol> + +<ol start=2 type="i"><li> + + Save all fluids vomited, and articles of food, cups, glasses, + &c., used by the patient before being taken ill, and lock them up.</li></ol> + +<ol start=3 type="i"><li> + + Examine the cups to guide you in your treatment; that is, smell + them, and look at them.</li></ol> +<br> + +<a name="p1344"></a><b><i>1344. Give and Apply</i></b><br> +<br> + As a rule give emetics after poisons that cause sleepiness and + raving;—chalk, milk, eggs, butter, and warm water, or oil, after + poisons that cause vomiting and pain in the stomach and bowels, with + purging; and when there is no inflammation about the throat, tickle it + with a feather to excite vomiting. +<br> + +<a name="p1345"></a><b><i>1345. Arsenic</i></b><br> +<br> +(<i>White arsenic; orpiment, or yellow arsenic; realgar, red arsenic; + Scheele's green, or arsenite of copper; King's yellow; ague drops</i>; + and <i>arsenical paste</i>.)<br> +<br> +<table summary="poisons 1" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Little or no taste. Within an hour, heat and pain in the stomach, + followed by vomiting of green, yellow, and bloody matter, burning, + and violent thirst; purging, and twisting about the navel; pulse + small, quick, and irregular, breathing laboured, voice hoarse, + speaking painful; skin cold and clammy. Sometimes there are cramps + and convulsions, followed by death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Give plenty of warm water, _new milk_ in large quantities, lime + water, white of egg, mixed with gruel or honey, gruel, linseed tea; + apply leeches to the bowels, foment, and give starch or gruel + enemas. Scrape the iron rust off anything you can get at, mix it + with plenty of water, and give in large draughts frequently, and + give an emetic of mustard or ipecacuanha. The chief dependence, + however, must be placed on the use of the stomach-pump.</td> +</tr> +<tr align="left" valign="top"> + <td><i>Caution</i></td> + <td> Never give large draughts of fluid until those given + before have been vomited, because the stomach will not contract + properly if filled with fluid, and the object is to get rid of the + poison as speedily as possible.</td> +</tr> +</table> +<br> + +<a name="p1346"></a><b><i>1346. Copper</i></b><br> +<br> +(<i>Blue vitriol</i>, or <i>bluestone; verdigris; verditer; verdigris + crystals</i>.)<br> +<br> +<table summary="poisons 2" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td> An acid, rough, disagreeable taste in the mouth; a dry, parched + tongue, with sense of strangling in the throat; coppery eructations; + frequent spitting; nausea; frequent desire and effort to vomit, or + copious vomiting; severe darting pains in the stomach; griping; + frequent purging; belly swollen and painful; skin hot, and violent + burning thirst; breathing difficult; intense headache and giddiness, + followed by cold sweats, cramps in the legs, convulsions, and death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td> White of eggs mixed with water (twelve to one pint), to be given + in wineglassfuls every two minutes; iron filings mixed with water, + or very strong coffee, accompanied by small and repeated doses of + castor oil.</td> +</tr> +<tr align="left" valign="top"> + <td><b>DA</b></td> + <td>Vinegar, bark, alkalies, gall nuts.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td> If there is much pain in the belly or stomach, apply leeches. + Give large draughts of milk and water, to encourage vomiting</td> +</tr> +</table> +<br> + +<a name="p1347"></a><b><i>1347. Mercury</i></b><br> +<br> +(<i>Corrosive sublimate; calomel; red precipitate; vermilion; turbeth + mineral; prussiate of mercury</i>.)<br> +<br> +<table summary="poisons 3" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Acid metallic taste; tightness and burning in the throat; pain in + the back part of the mouth, stomach, and bowels; anxiety of + countenance; nausea; and vomiting of bloody and bilious fluids; + profuse purging, and difficulty of making water; pulse small, hard, + and quick; skin clammy, icy coldness of the hands and feet; and + death in 24 or 36 hours.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td> White of eggs mixed with water, given as above; milk; flour and + water, mixed pretty thick; linseed tea; and barley water.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Give large draughts of warm water, if you cannot get anything + else; strong emetic of ipecacuanha, the stomach-pump, a dose of + castor oil and laudanum. Apply poppy-head fomentations to bowels, + and leeches if the belly is very tender.</td> +</tr> +</table> +<br> + +<a name="p1348"></a><b><i>1348. Antimony</i></b><br> +<br> +(<i>Tartar emetic; butter of; Kermes' mineral</i>.)<br> +<br> +<table summary="poisons 4" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>A rough metallic taste in the mouth, nausea, copious vomitings, + sudden hiccough, purging, pains resembling those caused by colic, + frequent and violent cramps, sense of choking, severe heartburn, + pain at the pit of the stomach, difficult breathing, wildness of + speech, cramp in the legs, and death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>Decoction or tincture of galls; strong tea; decoction or powder + of Peruvian bark.</td> +</tr> +<tr align="left" valign="top"> + <td><b>DA</b></td> + <td>White vitriol, ipecacuanha, as emetics.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Give large draughts of water, or sugar and water, to promote + vomiting; apply leeches to the throat and stomach if painful; and + give one grain of extract of opium dissolved in a wineglassful of + sugar and water, as soon as the vomiting ceases, and repeat three + times at intervals of a quarter of an hour; and finally, one grain, + in a little castor oil emulsion, every six hours.</td> +</tr> +</table> +<br> + +<a name="p1349"></a><b><i>1349. Tin</i></b><br> +<br> +(<i>Butter of tin; putty powder</i>.)<br> +<br> +<table summary="poisons 5" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Colic and purging.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>Milk</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Give warm or cold water to promote vomiting, or tickle the throat + with a feather.</td> +</tr> +</table> +<br> + +<a name="p1350"></a><b><i>1350. Zinc</i></b><br> +<br> +(<i>White vitriol; flowers of; chloride of</i>.)<br> +<br> +<table summary="poisons 6" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>An astringent taste, sensation of choking, nausea, vomiting, + purging, pain and burning in the throat and stomach, difficult + breathing, pallor and coldness of the surface, pinched face, cramps + of the extremities, but, with the exception of the chloride, seldom + death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>For the two first give copious draughts of milk, and white of + eggs and water, mucilage, and olive oil; for the third, carbonate of + soda, and warm water in frequent draughts, with the same as for the + other compounds.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td> Relieve urgent symptoms by leeching and fomentations, and after + the vomiting give castor oil. For the chloride, use friction and + warmth.</td> +</tr> +</table> +<br> +<p align="right"><i><span style="color: #A82C28">Breath may Blow out a Candle, an Extinguisher Prevent Fire.</span></i></p><br> + +<a name="p1351"></a><b><i>1351. Silver, Gold and Bismuth</i></b><br> +<br> +Silver: (<i>Lunar caustic; flowers of silver</i>);<br> +<br> + Gold (<i>Chloride of</i>);<br> +<br> + and Bismuth (<i>Nitrate; flowers of; pearl white</i>),<br> +<br> + are not frequently met with as poisons.<br> +<br> +<table summary="poisons 7" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td> Burning pain in the throat, mouth, accompanied with the usual + symptoms of corrosive poisons.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>For silver, common salt and water; for gold and bismuth, no + antidotes are known.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Give milk and mucilaginous fluids, and castor oil.</td> +</tr> +</table> +<br> + +<a name="p1352"></a><b><i>1352. Acids</i></b><br> +<br> +(<i>Hydrochloric</i>, or <i>spirit of salt; nitric</i>, or <i>aquafortis; + sulphuric</i>, or <i>oil of vitriol</i>.)<br> +<br> +<table summary="poisons 8" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Acid burning taste, acute pain in the gullet and throat, vomiting + of bloody fluid, which effervesces when chalk is added to it; + hiccough, tenderness of the belly, cold sweats, pinched face, + convulsions, and death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>Give <i>calcined</i> magnesia, chalk, soap and water. Administer + frequent draughts of water to weaken the acid with carbonate of + soda, potass, or magnesia, to neutralize it; thick soap-suds made + with common soap; chalk, or in default of the alkalies and chalk, + break down the plaster of the wall or ceiling, mix in water, and + give the sufferer. Excite vomiting, and repeat the remedies till all + the acid is neutralized.</td> +</tr> +</table> +<br> + +<a name="p1353"></a><b><i>1353. Chlorine (gas)</i></b><br> +<br> +<table summary="poisons 9" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Violent coughing, tightness of the chest, debility, inability to + stand.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td> The vapour of caustic ammonia to be inhaled, or ten drops of + liquid ammonia to one ounce of water to be taken.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Dash cold water over the face, and relieve urgent symptoms.</td> +</tr> +</table> +<br> + +<a name="p1354"></a><b><i>1354. Lead</i></b><br> +<br> +(<i>Sugar of; red lead; wine sweetened by; and water impregnated with</i>).<br> +<br> +<table summary="poisons 10" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Sugary astringent metallic taste, tightness of the throat, pains + as if caused by colic, violent vomiting, hiccough, convulsions, and + death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td> Epsom or Glauber's salt; plaster of Paris; or phosphate of soda.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>An emetic of sulphate of zinc (twenty-four grains to half a pint + of water); leeches to belly; fomentations if necessary; and a dose + of castor oil mixed with laudanum.</td> +</tr> +</table> +<br> + +<a name="p1355"></a><b><i>1355. Phosphorus</i></b><br> +<br> +<table summary="poisons 11" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Intense burning and pain in the throat and stomach.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>Magnesia and carbonate of soda.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Large draughts of cold water, and tickle the throat with a + feather. </td> +</tr> +<tr align="left" valign="top"> + <td><i>Caution</i></td> + <td>Do not give oil or milk.</td> +</tr> +</table> +<br> + +<a name="p1356"></a><b><i>1356. Lime</i></b><br> +<br> +<table summary="poisons 12" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Burning in the throat and stomach, cramps in the belly, hiccough, + vomiting, and paralysis of limbs.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>Vinegar or lemon juice.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td> Thin starch water to be drunk frequently.</td> +</tr> +</table> +<br> + +<a name="p1357"></a><b><i>1357. Alkalies</i></b><br> +<br> +(<i>Caustic potash; soda; ammonia</i>.)<br> +<br> +<table summary="poisons 13" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td> Acrid, hot, disagreeable taste; burning in the throat, nausea, + and vomiting bloody matter; profuse purging, pain in the stomach, + colic, convulsions, and death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>Vinegar and vegetable acids</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td> Give linseed tea, milk, almond or olive oil, and excite vomiting.</td> +</tr> +</table> +<br> + +<a name="p1358"></a><b><i>1358. Baryta</i></b><br> +<br> +(<i>Carbonate, pure</i>, and <i>muriate</i> of, <i>See</i> <b>Lime</b> <i>para</i>. <a href="#p1356">1356</a>.) +<br> + +<a name="p1359"></a><b><i>1359. Nitre</i></b><br> +<br> +<table summary="poisons 14" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Heartburn, nausea, violent vomiting, purging, convulsions, + difficult breathing, violent pain in the bowels, kidneys, and + bladder, with bloody urine.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Emetics, frequent draughts of barley water, with castor oil and + laudanum.</td> +</tr> +</table> +<br> + +<a name="p1360"></a><b><i>1360. Narcotic Poisons</i></b><br> +<br> +(<i>Bane berries; fool's parsley; deadly nightshade; water hemlock; + thorn apple; opium, or laudanum; camphor, &c.</i>)<br> +<br> +<table summary="poisons 15" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Giddiness, faintness, nausea, vomiting, stupor, delirium, and + death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Give emetics, large draughts of fluids, tickle the throat, apply + smelling salts to the nose, dash cold water over the face and chest, + apply mustard poultices, and, above all, endeavour to rouse the + patient by walking between two persons; and, if possible, by + electricity; and give forty drops of sal-volatile in strong coffee + every half-hour.</td> +</tr> +</table> +<br> + +<a name="p1361"></a><b><i>1361. Vegetable Irritating Poisons</i></b><br> +<br> +(<i>Mezsreon; monk's-hood; bitter apple; gamboge; white hellebore, &c.</i>)<br> +<br> +<table summary="poisons 16" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Acrid, biting, bitter taste, choking sensation, dryness of the + throat, retching, vomiting, purging, pains in the stomach and + bowels, breathing difficult, and death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Give emetics of camomile, mustard, or sulphate of zinc; large + draughts of warm milk, or other bland fluids; foment and leech the + belly if necessary, and give strong <i>infusion</i> of coffee.</td> +</tr> +</table> +<br> +<p align="right"><i><span style="color: #A82C28">Take Care of Pence, Pounds will Take Care of Themselves.</span></i></p><br> + +<a name="p1362"></a><b><i>1362. Oxalic Acid</i></b><br> +<br> +<table summary="poisons 17" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td> Vomiting and acute pain in the stomach, general debility, cramps, + and death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>A</b></td> + <td>Chalk</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td> Give large draughts of lime water or magnesia.</td> +</tr> +</table> +<br> + +<a name="p1363"></a><b><i>1363. Spanish Flies</i></b><br> +<br> +<table summary="poisons 18" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Acrid taste, burning heat in the throat, stomach, and belly, + bloody vomitings, colic, purging, retention of urine, convulsions, + death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Large draughts of olive oil; thin gruel, milk, starch enemas, + linseed tea, laudanum, and camphorated water.</td> +</tr> +</table> +<br> + +<a name="p1364"></a><b><i>1364. Poisonous Fish</i></b><br> +<br> +(<i>Old-wife; sea-lobster; mussel; tunny; blower; rock-fish, &c.</i>)<br> +<br> +<table summary="poisons 19" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td> Intense pain in the stomach after swallowing the fish, vomiting, + purging, and sometimes cramps.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td> Give an emetic; excite vomiting by tickling the throat, and + plenty of warm water. Follow emetics by active purgatives, + particularly of castor oil and laudanum, or opium and calomel, and + abate inflammation by the usual remedies.</td> +</tr> +</table> +<br> + +<a name="p1365"></a><b><i>1365. Bites of Reptiles</i></b><br> +<br> +(<i>Viper; black viper; Indian serpents; rattle-snake.</i>)<br> +<br> +<table summary="poisons 20" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td> Violent and quick inflammation of the part, extending towards the + body, soon becoming livid; nausea, vomiting, convulsions, difficult + breathing, mortification, cold sweats, and death.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Suppose that the wrist has been bitten: immediately tie a tape + between the wound and the heart, scarify the parts with a penknife, + razor, or lancet, and apply a cupping-glass over the bite, + frequently removing it and bathing the wound with volatile alkali, + or heat a poker and burn the wound well, or drop some of Sir Wm. + Burnett's Disinfecting Fluid into the wound, or cauterize the bite + freely with lunar caustic, but not till the part has been well + sucked with the mouth, or frequently washed and cupped. The strength + is to be supported by brandy, ammonia, ether, and opium. Give plenty + of warm drinks, and cover up in bed.</td> +</tr> +</table> +<br> + +<a name="p1366"></a><b><i>1366. Mad Animals, Bite of</i></b><br> +<br> +<table summary="poisons 21" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td> Hydrophobia, or a fear of fluids.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Tie a string tightly over the part, cut out the bite, and + cauterize the wound with a red-hot poker, lunar caustic, or Sir Wm. + Burnett's Disinfecting Fluid. Then apply a piece of + "spongio-piline," give a purgative, and plenty of warm drink. + Whenever chloroform can be procured, sprinkle a few drops upon a + handkerchief, and apply to the nose and mouth of the patient before + cauterizing the wound. When the breathing appears difficult, cease + the application of the chloroform. A physician, writing in the + <i>Times</i>, strongly urged this course, and stated, many years ago, + that there is no danger, with ordinary care, in the application of + the chloroform, while the cauterization may be more effectively + performed.</td> +</tr> +</table> +<br> + +<a name="p1367"></a><b><i>1367. Insect Stings</i></b><br> +<br> +(<i>Wasp, bee, gnat, hornet, gadfly, scorpion.</i>)<br> +<br> +<table summary="poisons 22" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><b>E</b></td> + <td>Swelling, nausea, and fever.</td> +</tr> +<tr align="left" valign="top"> + <td><b>T</b></td> + <td>Press the barrel of a watch-key over the part, so as to expose + the sting, which must be removed. Give fifteen drops of hartshorn + or sal-volatile in half a wine-glassful of camomile tea, and cover + the part stung with a piece of lint soaked in extract of lead.</td> +</tr> +</table> +<br> + +<a name="p1368"></a><b><i>1368. Cautions for the Prevention of Accidents</i></b><br> +<br> +The following regulations should be engraved on the memory of all: +<br> + +<ol start=1 type="i"><li> + As many sudden deaths come by water, particular caution is + therefore necessary in its vicinity.</li></ol> + +<ol start=2 type="i"><li> + + Do not stand near a tree, or any leaden spout, iron gate, or + palisade, in times of lightning.</li></ol> + +<ol start=3 type="i"><li> + + Lay loaded guns in safe places, and never imitate firing a gun + in jest.</li></ol> + +<ol start=4 type="i"><li> + + Never sleep near charcoal; if drowsy at any work where charcoal + fires are used, take the fresh air.</li></ol> + +<ol start=5 type="i"><li> + + Carefully rope trees before they are cut down, that when they + fall they may do no injury.</li></ol> + +<ol start=6 type="i"><li> + + When benumbed with cold beware of sleeping out of doors; rub + yourself, if you have it in your power, with snow, and do not + hastily approach the fire.</li></ol> + +<ol start=7 type="i"><li> + + Beware of damp.</li></ol> + +<ol start=8 type="i"><li> + + Air vaults, by letting them remain open some time before you + enter, or scattering powdered lime in them. Where a lighted candle + will not burn, animal life cannot exist; it will be an excellent + caution, therefore, before entering damp and confined places, to try + this simple experiment.</li></ol> + +<ol start=9 type="i"><li> + + Never leave saddle or draught horses, while in use, by + themselves; nor go immediately behind a led horse, as he is apt to + kick. When crossing a roadway always go behind a cart or carriage, + never in front of it.</li></ol> + +<ol start=10 type="i"><li> + + Do not ride on footways.</li></ol> + +<ol start=11 type="i"><li> + + Look closely after children, whether they are up or in bed; and + particularly when they are near the fire, an element with which they + are very apt to amuse themselves.</li></ol> + +<ol start=12 type="i"><li> + + Leave nothing poisonous open or accessible; and never omit to + write the word "POISON" in large letters upon it, wherever it may be + placed.</li></ol> + +<ol start=13 type="i"><li> + + In walking the streets keep out of the line of the cellars, + and never look one way and walk another.</li></ol> + +<ol start=14 type="i"><li> + + Never throw pieces of orange peel, or broken glass bottles, + into the streets.</li></ol> + +<ol start=15 type="i"><li> + + Never meddle with gunpowder by candle-light.</li></ol> + +<ol start=16 type="i"><li> + + In trimming a lamp with naphtha, never fill it. Leave space for + the spirit to expand with warmth.</li></ol> + +<ol start=17 type="i"><li> + + Never quit a room leaving the poker in the fire.</li></ol> + +<ol start=18 type="i"><li> + + When the brass rod of the stair-carpet becomes loose, fasten + it immediately.</li></ol> + +<ol start=19 type="i"><li> + + In opening effervescing drinks, such as soda water, hold the + cork in your hand.</li></ol> + +<ol start=20 type="i"><li> + + Quit your house with care on a frosty morning.</li></ol> + +<ol start=21 type="i"><li> + + Have your horses' shoes roughed directly there are indications + of frost.</li></ol> + +<ol start=22 type="i"><li> + + Keep lucifer matches in their cases, and never let them be + strewed about.</li></ol> + +<ol start=23 type="i"><li> + + Kick into the gutter any piece of orange peel that you may + see on the pavement or the roadway. By so doing you may save many + from meeting with dangerous accidents.</li></ol> + +<ol start=24 type="i"><li> + + Never allow your servants to leave brooms, brushes, + slop-pails, water cans, &c. in outside doorways, or at the head of a + flight of stairs when engaged in house-work.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">If You are in Debt, Somebody Owns Part of You.</span></i></p><br> + +<a name="p1369"></a><b><i>1369. Accidents in Carriages</i></b><br> +<br> + It is safer, as a general rule, to keep your place than to jump out. + Getting out of a gig over the back, provided you can hold on a little + while, and run, is safer than springing from the side. But it is best + to keep your place, and hold fast. In accidents people act not so much + from reason as from excitement: but good rules, firmly impressed upon + the mind, generally rise uppermost, even in the midst of fear. +<br> + +<a name="p1370"></a><b><i>1370. Life Belts</i></b><br> +<br> + An excellent and cheap life belt, for persons proceeding to sea, + bathing in dangerous places, or learning to swim, may be thus + made:—Take a yard and three quarters of strong jean, double, and + divide it into nine compartments. Let there be a space of two inches + after each third compartment. Fill the compartments with very fine + cuttings of cork, which may be made by cutting up old corks, or (still + better) purchased at the corkcutter's. Work eyelet holes at the bottom + of each compartment, to let the water drain out. Attach a neck-band + and waist-strings of stout boot-web, and sew them on strongly. +<br> + +<a name="p1371"></a><b><i>1371. Another</i></b><br> +<br> + Cut open an old boa, or victorine, and line it with fine cork-cuttings + instead of wool. For ladies going to sea these are excellent, as they + may be worn in stormy weather, without giving appearance of alarm in + danger. They may be fastened to the body by ribands or tapes, of the + colour of the fur. Gentlemen's waistcoats may be lined the same way. +<br> + +<a name="p1372"></a><b><i>1372. Charcoal Fumes</i></b><br> +<br> + The usual remedies for persons overcome with the fumes of charcoal in + a close apartment are, to throw cold water on the head, and to bleed + immediately; also apply mustard or hartshorn to the soles of the feet. +<br> +<p align="right"><i><span style="color: #A82C28">Economy is the Easy Chair of Old Age.</span></i></p><br> + +<a name="p1373"></a><b><i>1373. Cautions in Visiting the Sick</i></b><br> +<br> + Do not visit the sick when you are fatigued, or when in a state of + perspiration, or with the stomach empty—for in such conditions you + are liable to take the infection. When the disease is very contagious, + place yourself at the side of the patient which is nearest to the + window. Do not enter the room the first thing in the morning, before + it has been aired; and when you come away, take some food, change your + clothing immediately, and expose the latter to the air for some days. + Tobacco smoke is a preventive of malaria. +<br> + +<a name="p1374"></a><b><i>1374. Children and Cutlery</i></b><br> +<br> + Serious accidents having occurred to babies through their catching + hold of the blades of sharp instruments, the following hint will be + useful. If a child lay hold of a knife or razor, do not try to pull it + away, or to force open the hand; but, holding the child's hand that is + empty, offer to its other hand anything nice or pretty, and it will + immediately open the hand, and let the dangerous instrument fall. +<br> + +<a name="p1375"></a><b><i>1375. Directing Letters</i></b><br> +<br> + It may sound like being over particular, 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 messengers (which is + not a rare occurrence), it is evident for whom they are intended, + without undergoing the inspection of any other person bearing a + similar name. +<br> + +<a name="p1376"></a><b><i>1376. Prevention of Fires</i></b><br> +<br> + The following simple suggestions are worthy of observation:<br> +<br> + 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 in event of coming into contact with fire, they would + only smoulder away very slowly, and not burst into 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. + Tungstate of soda has been recommended for the purpose of rendering + any article of female dress incombustible. Any chemist will intimate + to the purchaser the manner in which the tungstate of soda should be + employed. +<br> + +<a name="p1377"></a><b><i>1377. Precautions in Case of Fire</i></b><br> +<br> + The following precautions should be impressed upon the memory of all + our readers: +<br> + +<a name="p1378"></a><b><i>1378. Fire!</i></b><br> +<br> + Should a Fire break out, send off to the nearest engine or police + station. +<br> + +<a name="p1379"></a><b><i>1379. Water</i></b><br> +<br> + Fill Buckets with Water, carry them as near the fire as possible, dip + a mop into the water, and throw it in showers on the fire, until + assistance arrives. +<br> + +<a name="p1380"></a><b><i>1380. A Wet Blanket</i></b><br> +<br> + If a Fire is violent, wet a blanket, and throw it on the part which is + in flames. +<br> + +<a name="p1381"></a><b><i>1381. Chimney Fire (1)</i></b><br> +<br> + Should a Fire break out in the Kitchen Chimney, or any other, a + blanket wetted should be nailed to the upper ends of the mantelpiece, + so as to cover the opening entirely; the fire will then go out of + itself: for this purpose two knobs should be permanently fixed in the + upper ends of the mantelpiece, on which the blanket may be hitched. +<br> + +<a name="p1382"></a><b><i>1382. Curtains on Fire</i></b><br> +<br> + Should the Bed or Window Curtains be on fire, lay hold of any woollen + garment, and beat it on the flames until extinguished. +<br> + +<a name="p1383"></a><b><i>1383. No Draughts</i></b><br> +<br> + Avoid leaving the Window Or Door open in the room where the fire has + broken out, as the current of air increases the force of the fire. +<br> + +<a name="p1384"></a><b><i>1384. Burning Staircase: Escape</i></b><br> +<br> + Should the Staircase be burning, so as to cut off all communication, + endeavour to escape by means of a trap-door in the roof, a ladder + leading to which should always be at hand. +<br> + +<a name="p1385"></a><b><i>1385. Avoid Hurry and Confusion</i></b><br> +<br> + Avoid hurry and confusion; no person except a fireman, friend, or + neighbour, should be admitted. +<br> + +<a name="p1386"></a><b><i>1386. Dress on Fire</i></b><br> +<br> + If a Lady's Dress takes Fire, she should endeavour to roll herself in + a rug, carpet, or the first woollen garment she meets with. +<br> + +<a name="p1387"></a><b><i>1387. Handy Baize</i></b><br> +<br> + It is a Good Precaution to have always at hand a large piece of baize, + to throw over a female whose dress is burning, or to be wetted and + thrown over a fire that has recently broken out. +<br> +<p align="right"><i><span style="color: #A82C28">Little Sticks Kindle the Fire, but Great Ones Put it Out.</span></i></p><br> + +<a name="p1388"></a><b><i>1388. Use Pearlash</i></b><br> +<br> + A Solution of Pearlash in Water, thrown upon a fire, extinguishes it + instantly. The proportion is a quarter of a pound, dissolved in some + hot water, and then poured into a bucket of common water. +<br> + +<a name="p1389"></a><b><i>1389. Buckets and Mops</i></b><br> +<br> + It is recommended to Householders to have two or three fire-buckets + and a carriage-mop with a long handle near at hand; they will be found + essentially useful in case of fire. +<br> + +<a name="p1390"></a><b><i>1390. Check before Retiring</i></b><br> +<br> + All householders, but particularly hotel, tavern, and inn-keepers, + should exercise a wise precaution by directing that the last person up + should look over the premises previous to going to rest, to ascertain + that all fires are safe and lights extinguished. +<br> + +<a name="p1391"></a><b><i>1391. To Extinguish a Fire in a Chimney (2)</i></b><br> +<br> + So many serious fires have been caused by chimneys catching fire, and + not being quickly extinguished, that the following method of doing + this should be made generally known. Throw some powdered brimstone on + the fire in the grate, or ignite some on the hob, and then put a board + or something in the front of the fireplace, to prevent the fumes + descending into the room. The vapour of the brimstone, ascending the + chimney, will then effectually extinguish the fire. +<br> + +<a name="p1392"></a><b><i>1392. To Extinguish a Fire in a Chimney (3).</i></b><br> +<br> + To Extinguish a Fire in the chimney, besides any water at hand, throw + on it salt, or a handful of flour of sulphur, as soon as you can + obtain it; keep all the doors and windows tightly shut, and hold + before the fireplace a blanket, or some woollen article, to exclude + the air. +<br> + +<a name="p1393"></a><b><i>1393. Escaping from a Fire</i></b><br> +<br> + In escaping from a fire, creep or crawl along the room with your face + close to the ground. Children should be early taught how to press out + a spark when it happens to reach any part of their dress, and also + that running into the air will cause it to blaze immediately. +<br> + +<a name="p1394"></a><b><i>1394. Don't Read in Bed</i></b><br> +<br> + Reading in bed at night should be avoided, as, besides the danger of + an accident, it never fails to injure the eyes. +<br> + +<a name="p1395"></a><b><i>1395. Warming a Bed</i></b><br> +<br> + To heat a bed at a moment's notice, throw a little salt on the hot + coals in the warming-pan, and suffer it to burn for a minute previous + to use. +<br> + +<a name="p1396"></a><b><i>1396. No Plant Life</i></b><br> +<br> + Flowers and shrubs should be excluded from a bed-chamber. +<br> + +<a name="p1397"></a><b><i>1397. Swimming</i></b><br> +<br> + Every person should endeavour to acquire the power of swimming. The + fact that the exercise is a healthful accompaniment of bathing, and + that lives may be saved by it, even when least expected, is a + sufficient argument for the recommendation. The art of swimming is, in + reality, very easy. The first consideration is not to attempt to learn + to swim too hastily. That is to say, you must not expect to succeed in + your efforts to swim, until you have become accustomed to the water, + and have overcome your repugnance to the coldness and novelty of + bathing. Every attempt will fail until you have acquired a certain + confidence in the water, and then the difficulty will soon vanish. +<br> +<p align="right"><i><span style="color: #A82C28">What Thou Canst Do Thyself, Commit Not to Another.</span></i></p><br> + +<a name="p1398"></a><b><i>1398. Dr. Franklin's Advice to Swimmers</i></b><br> +<br> + "The only obstacle to improvement in this necessary and + life-preserving art is fear: and it is only by overcoming this + timidity that you can expect to become a master of the following + acquirements. It is very common for novices in the art of swimming + to make use of cork or bladders to assist in keeping the body above + water; some have utterly condemned the use of them; however, they + may be of service for supporting the body while one is learning what + is called the stroke, or that manner of drawing in and striking out + the hands and feet that is necessary to produce progressive motion. + But you will be no swimmer till you can place confidence in the + power of the water to support you; I would, therefore, advise the + acquiring that confidence in the first place; especially as I have + known several who, by a little practice, necessary for that purpose, + have insensibly acquired the stroke, taught, as it were, by nature.<br> +<br> + The practice I mean is this: choosing a place where the water + deepens gradually, walk coolly into it till it is up to your breast; + then turn round your face to the shore, and throw an egg into the + water between you and the shore; it will sink to the bottom and be + easily seen there if the water be clear. It must lie in the water so + deep that you cannot reach to take it up but by diving for it. To + encourage yourself in order to do this, reflect that your progress + will be from deep to shallow water, and that at any time you may, by + bringing your legs under you, and standing on the bottom, raise your + head far above the water; then plunge under it with your eyes open, + which must be kept open on going under, as you cannot open the + eyelids for the weight of water above you; throwing yourself toward + the egg, and endeavouring by the action of your hands and feet + against the water to get forward, till within reach of it.<br> +<br> + In this attempt you will find that the water buoys you up against + your inclination; that it is not so easy to sink as you imagine, and + that you cannot, but by active force, get down to the egg. Thus you + feel the power of water to support you, and learn to confide in that + power, while your endeavours to overcome it, and reach the egg, + teach you the manner of acting on the water with your feet and + hands, which action is afterwards used in swimming to support your + head higher above the water, or to go forward through it. +<br> + +<a name="p1399"></a><b><i>1399. Advice to Swimmers (2)</i></b><br> +<br> + "I would the more earnestly press you to the trial of this method, + because I think I shall satisfy you that your body is lighter than + water, and that you might float in it a long time with your mouth + free for breathing, if you would put yourself into a proper posture, + and would be still, and forbear struggling; yet, till you have + obtained this experimental confidence in the water, I cannot depend + upon your having the necessary presence of mind to recollect the + posture, and the directions I gave you relating to it. The surprise + may put all out of your mind. +<br> + +<a name="p1400"></a><b><i>1400. Advice to Swimmers (3)</i></b><br> +<br> + "Though the legs, arms, and head of a human body, being solid parts, + are specifically somewhat heavier than fresh water, as the trunk, + particularly the upper part, from its hollowness, is so much lighter + than water, so the whole of the body, taken altogether, <i>is too light + to sink wholly under water</i>, but some part will remain above until + the lungs become filled with water, which happens when a person, in + the fright, attempts breathing while the mouth and nostrils are + under water. +<br> + +<a name="p1401"></a><b><i>1401. Advice to Swimmers (4)</i></b><br> +<br> + "The legs and arms are specifically lighter than salt water, and + will be supported by it, so that <i>a human body cannot sink in salt + water</i>, though the lungs were filled as above, but from the greater + specific gravity of the head. Therefore a person throwing himself on + his back in salt water, and extending his arms, may easily lie so as + to keep his mouth and nostrils free for breathing; and, by a slight + motion of his hand, may prevent turning, if he should perceive any + tendency to it. +<br> + +<a name="p1402"></a><b><i>1402. Advice to Swimmers (5)</i></b><br> +<br> + "In fresh water if a man throw himself on his back near the surface, + he cannot long continue in that situation, but by proper action of his + hands on the water; if he use no such action, the legs and lower part + of the body will gradually sink till he come into an upright position, + in which he will continue suspended, the hollow of his breast <i>keeping + the head uppermost</i>. +<br> + +<a name="p1403"></a><b><i>1403. Advice to Swimmers (6)</i></b><br> +<br> + "But if in this erect position the head be kept upright above the + shoulders, as when we stand on the ground, the immersion will, by the + weight of that part of the head that is out of the water, reach above + the mouth and nostrils, perhaps a little above the eyes, so that a man + cannot long remain suspended in water with his head in that position. +<br> + +<a name="p1404"></a><b><i>1404. Advice to Swimmers (7)</i></b><br> +<br> + "The body continuing suspended as before, and upright, if the head be + leaned quite back, so that the face look upward, all the back part of + the head being under water, and its weight consequently in a great + measure supported by it, <i>the face will remain above water</i> quite free + for breathing, will rise an inch higher every inspiration, and sink as + much every expiration, but never so low as that the water may come + over the mouth. +<br> + +<a name="p1405"></a><b><i>1405. Advice to Swimmers (8)</i></b><br> +<br> + "If therefore a person unacquainted with swimming and falling + accidentally into the water, could have presence of mind sufficient to + avoid struggling and plunging, and to let the body take this natural + position, he might continue long safe from drowning, till, perhaps, + help should come; for, as to the clothes, their additional weight when + immersed is very inconsiderable, the water supporting it; though when + he comes out of the water, he will find them very heavy indeed. +<br> + +<a name="p1406"></a><b><i>1406. Advice to Swimmers (9)</i></b><br> +<br> + "But I would not advise any one to depend on having this presence of + mind on such an occasion, but learn fairly to swim, as I wish all men + were taught do in their youth; they would on many occasions, be the + safer for having that skill; and on many more, the happier, as free + from painful apprehensions of danger, to say nothing of the enjoyment + in so delightful and wholesome an exercise. Soldiers particularly + should, methinks, all be taught to swim; it might be of frequent use, + either in surprising an enemy or saving themselves; and if I had now + boys to educate, I should prefer those schools (other things being + equal) where an opportunity was afforded for acquiring so advantageous + an art, which, once learned, is never forgotten. +<br> + +<a name="p1407"></a><b><i>1407. Advice to Swimmers (10)</i></b><br> +<br> + "I know by experience, that it is a great comfort to a swimmer, who + has a considerable distance to go, to turn himself sometimes on his + back, and to vary, in other respects, the means of procuring a + progressive motion. +<br> + +<a name="p1408"></a><b><i>1408. Advice to Swimmers (11)</i></b><br> +<br> + "When he is seized with the cramp in the leg, the method of driving it + away is to give the parts affected a sudden, vigorous, and violent + shock; which he may do in the air as he swims on his back. +<br> + +<a name="p1409"></a><b><i>1409. Advice to Swimmers (12)</i></b><br> +<br> + "During the great heats in summer, there is no danger in bathing, + however warm we may be, in rivers which have been thoroughly warmed by + the sun. But to throw one's self into cold spring water, when the body + has been heated by exercise in the sun, is an imprudence which may + prove fatal. I once knew an instance of four young men who, having + worked at harvest in the heat of the day, with a view of refreshing + themselves, plunged into a spring of cold water; two died upon the + spot, a third next morning, and the fourth recovered with great + difficulty. A copious draught of cold water, in similar circumstances, + is frequently attended with the same effect in North America. +<br> + +<a name="p1410"></a><b><i>1410. Advice to Swimmers (13)</i></b><br> +<br> + "The exercise of swimming is of the most healthy and agreeable in the + world. After having swum for an hour or two in the evening one sleeps + coolly the whole night, even during the most ardent heat of summer. + Perhaps, the pores being cleansed, the insensible perspiration + increases, and occasions this coolness. It is certain that much + swimming is the means of stopping diarrhœa, and even of producing a + constipation. With respect to those who do not know how to swim, or + who are affected with diarrhœa at a season which does not permit them + to use that exercise, a warm bath, by cleansing and purifying the + skin, is found very salutary, and often effects a radical cure. I + speak from my own experience, frequently repeated, and that of others, + to whom I have recommended this. +<br> + +<a name="p1411"></a><b><i>1411. Advice to Swimmers (14)</i></b><br> +<br> + "When I was a boy, I amused myself one day with flying a paper kite; + and approaching the banks of the lake, which was nearly a mile broad, + I tied the string to a stake, and the kite ascended to a very + considerable height above the pond, while I was swimming. In a little + time, being desirous of amusing myself with my kite, and enjoying at + the same time the pleasure of swimming, I returned, and loosening from + the stake the string, with the little stick which was fastened to it, + went again into the water, where I found that, lying on my back, and + holding the stick in my hand, I was drawn along the surface of the + water in a very agreeable manner. Having then engaged another boy to + carry my clothes round the pond, to a place which I pointed out to him + on the other side, I began to cross the pond with my kite, which + carried me quite over without the least fatigue, and with the greatest + pleasure imaginable. I was only obliged occasionally to halt a little + in my course, and resist its progress, when it appeared that by + following too quickly, I lowered the kite too much; by doing which + occasionally I made it rise again. I have never since that time + practised this singular mode of swimming, and I think it not + impossible to cross, in this manner, from Dover to Calais." +<br> + +<a name="p1412"></a><b><i>1412. Using Life-Belts.</i></b><br> +<br> + Those who prefer the Aid of Belts will find it very easy and safe to + make belts upon the plan explained in <i>pars</i>. <a href="#p1370">1370</a>, <a href="#p1371">1371</a>; and by + gradually reducing the floating power of the belts from day to day, + they will gain confidence, and speedily acquire the art of swimming. +<br> +<p align="right"><i><span style="color: #A82C28"> A Child is the Brightest Ray in the Sunshire of the Parent's Heart. +</span></i></p><br> + +<a name="p1413"></a><b><i>1413. Staining—General Observations</i></b><br> +<br> + When <i>alabaster, marble,</i> and other <i>stones</i> are coloured, and the + stain is required to be deep, it should be poured on boiling hot, and + brushed equally over every part, if made with water; if with spirit, + it should be applied cold, otherwise the evaporation, being too rapid, + would leave the colouring matter on the surface, without any, or very + little, being able to penetrate. In greyish or brownish stones, the + stain will be wanting in brightness, because the natural colour + combines with the stain; therefore, if the stone be a pure colour, the + result will be a combination of the colour and stain.<br> +<br> + In staining <i>bone</i> or <i>ivory</i>, the colours will take better before + than after polishing; and if any dark spots appear, they should be + rubbed with chalk, and the article dyed again, to produce uniformity + of shade. On removal from the boiling hot dye-bath, the bone should be + immediately plunged into cold water, to prevent cracks from the heat.<br> +<br> + If <i>paper</i> or <i>parchment</i> is stained, a broad varnish brush should be + employed, to lay the colouring on evenly.<br> +<br> + When the stains for <i>wood</i> are required to be very strong, it is + better to soak and <i>not</i> brush them; therefore, if for inlaying or + fine work, the wood should be previously split or sawn into proper + thicknesses; and when it is necessary to brush the wood several times + over with the stains, it should be allowed to dry between each + coating.<br> +<br> + When it is wished to render any of the stains more durable and + beautiful, the work should be well rubbed with Dutch or common rushes + after it is coloured, and then varnished with seed-lac varnish, or if + a better appearance is desired, with three coats of the same, or + shell-lac varnish. Common work only requires frequent rubbing with + linseed oil and woollen rags. The remainder, with the exception of + <i>glass</i>, will be treated in the following sections: +<br> +<p align="right"><i><span style="color: #A82C28">A Laughing Child is the Best Portrait of Happiness.</span></i></p><br> + +<a name="p1414"></a><b><i>1414. Alabaster, Marble, and Stone</i></b><br> +<br> + Alabaster, marble, and stone, may be stained of a yellow, red, green, + blue, purple, black, or any of the compound colours, by the stains + used for wood. +<br> + +<a name="p1415"></a><b><i>1415. Bone and Ivory: Black</i></b><br> +<br> + +<ol start=1 type="i"><li> + Lay the article for several hours in a strong solution of nitrate + of silver, and expose to the light.</li></ol> + +<ol start=2 type="i"><li> + + Boil the article for some time in a strained decoction of + logwood, and then steep it in a solution of persulphate or acetate + of iron.</li></ol> + +<ol start=3 type="i"><li> + + Immerse frequently in ink, until of sufficient depth of colour.</li></ol> +<br> + +<a name="p1416"></a><b><i>1416. Bone and Ivory: Blue</i></b><br> +<br> + +<ol start=1 type="i"><li> + Immerse for some time in a dilute solution of sulphate of + indigo—partly saturated with potash—and it will be fully stained.</li></ol> + +<ol start=2 type="i"><li> + + Steep in a strong solution of sulphate of copper.</li></ol> +<br> + +<a name="p1417"></a><b><i>1417. Bone and Ivory: Green</i></b><br> +<br> +<ol start=1 type="i"><li> + Dip blue-stained articles for a short time in nitro-hydrochlorate + of tin, and then in a hot decoction of fustic.</li></ol> + +<ol start=2 type="i"><li> + + Boil in a solution of verdigris in vinegar until the desired + colour is obtained.</li></ol> +<br> + +<a name="p1418"></a><b><i>1418. Bone and Ivory: Red</i></b><br> +<br> + +<ol start=1 type="i"><li> + Dip the articles first in the tin mordant used in dyeing, and + then plunge into a hot decoction of Brazil wood—half a pound to a + gallon of water—or cochineal.</li></ol> + +<ol start=2 type="i"><li> + + Steep in red ink until sufficiently stained.</li></ol> +<br> + +<a name="p1419"></a><b><i>1419. Bone and Ivory: Scarlet</i></b><br> +<br> +Use lac dye instead of the preceding. +<br> + +<a name="p1420"></a><b><i>1420. Bone and Ivory: Violet</i></b><br> +<br> + Dip in the tin mordant, and then immerse in a decoction of logwood. +<br> + +<a name="p1421"></a><b><i>1421. Bone and Ivory: Yellow</i></b><br> +<br> +<ol start=1 type="i"><li> +Impregnate with nitro-hydrochlorate of tin, and then digest with + heat in a strained decoction of fustic.</li></ol> + +<ol start=2 type="i"><li> + + Steep for twenty-four hours in a strong solution of the neutral + chromate of potash, and then plunge for some time in a boiling + solution of acetate of lead.</li></ol> + +<ol start=3 type="i"><li> + + Boil the articles in a solution of alum—a pound to half a + gallon—and then immerse for half an hour in the following + mixture:—Take half a pound of turmeric, and a quarter of a pound of + pearl-ash; boil in a gallon of water. When taken from this, the bone + must be again dipped in the alum solution.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Avoid Yourself What You Think Wrong in Your Neighbour.</span></i></p><br> + +<a name="p1422"></a><b><i>1422. Horn</i></b><br> +<br> + Horn must be treated in the same manner as bone and ivory for the + various colours given under that heading. +<br> + +<a name="p1423"></a><b><i>1423. Imitation of Tortoiseshell</i></b><br> +<br> + First steam and then press the horn into proper shapes, and afterwards + lay the following mixture on with a small brush, in imitation of the + mottle of tortoiseshell:—Take equal parts of quicklime and litharge, + and mix with strong soap-lees; let this remain until it is thoroughly + dry, brush off, and repeat two or three times, if necessary. Such + parts as are required to be of a reddish brown should be covered with + a mixture of whiting and the stain. +<br> + +<a name="p1424"></a><b><i>1424. Iron: Black, for ships' guns, shots, &c.</i></b><br> +<br> + To one gallon of vinegar add a quarter of a pound of iron rust, let it + stand for a week; then add a pound of dry lampblack, and + three-quarters of a pound of copperas; stir it up at intervals for a + couple of days. Lay five or six coats on the gun, &c., with a sponge, + allowing it to dry well between each. Polish with linseed oil and soft + woollen rag, and it will look like ebony. +<br> + +<a name="p1425"></a><b><i>1425. Paper and Parchment: Blue</i></b><br> +<br> + +<ol start=1 type="i"><li> + Stain the material green with the verdigris stain given in No. + <a href="#p1433">1433</a>, and brush over with a solution of pearlash—two ounces to the + pint—till it becomes blue.</li></ol> + +<ol start=2 type="i"><li> + + Use the blue stain for wood.</li></ol> +<br> + +<a name="p1426"></a><b><i>1426. Paper and Parchment: Green and Red</i></b><br> +<br> +The same as for wood. +<br> + +<a name="p1427"></a><b><i>1427. Paper and Parchment: Orange</i></b><br> +<br> + Brush over with a tincture of turmeric, formed by infusing an ounce of + the root in a pint of spirit of wine; let this dry, and give another + coat of pearlash solution, made by dissolving two ounces of the salt + in a quart of water. +<br> + +<a name="p1428"></a><b><i>1428. Paper and Parchment: Purple</i></b><br> +<br> +<ol start=1 type="i"><li> + Brush over with the expressed juice of ripe privet berries.</li></ol> + +<ol start=2 type="i"><li> + + The same as for wood.</li></ol> +<br> + +<a name="p1429"></a><b><i>1429. Paper and Parchment: Yellow</i></b><br> +<br> +<ol start=1 type="i"><li> + Brush over with tincture of turmeric.</li></ol> + +<ol start=2 type="i"><li> + + Add anatto or dragon's-blood to the tincture of turmeric, and + brush over as usual.</li></ol> +<br> + +<a name="p1430"></a><b><i>1430. Wood: Black</i></b><br> +<br> +<ol start=1 type="i"><li> + Drop a little sulphuric acid into a small quantity of water, + brush over the wood and hold to the fire; it will turn a fine black, + and take a good polish.</li></ol> + +<ol start=2 type="i"><li> + + Take half a gallon of vinegar, an ounce of bruised nut galls, of + logwood chips and copperas each half a pound—boil well; add half an + ounce of the tincture of sesquichloride of iron, formerly called the + muriated tincture and brush on hot.</li></ol> + +<ol start=3 type="i"><li> + + Use the stain given for ships' guns.</li></ol> + +<ol start=4 type="i"><li> + + Take half a gallon of vinegar, half a pound of dry lampblack, + and three pounds of iron rust, sifted. Mix, and let stand for a + week. Lay three coats of this on hot, and then rub with linseed oil, + and you will have a fine deep black.</li></ol> + +<ol start=5 type="i"><li> + + Add to the above stain an ounce of nut galls, half a pound of + log-wood chips, and a quarter of a pound of copperas; lay on three + coats, oil well, and you will have a black stain that will stand any + kind of weather, and one that is well suited for ships' combings, + &c.</li></ol> + +<ol start=6 type="i"><li> + + Take a pound of logwood chips, a quarter of a pound of Brazil + wood, and boil for an hour and a half in a gallon of water. Brush + the wood several times with this decoction while hot. Make a + decoction of nut galls by simmering gently, for three or four days, + a quarter of a pound of the galls in two quarts of water; give the + wood three coats of this, and, while wet, lay on a solution of + sulphate of iron (two ounces to a quart), and when dry, oil or + varnish.</li></ol> + +<ol start=7 type="i"><li> + + Give three coats with a solution of copper filings in + aquafortis, and repeatedly brush over with the logwood decoction, + until the greenness of the copper is destroyed.</li></ol> + +<ol start=8 type="i"><li> + + Boil half a pound of logwood chips in two quarts of water, add + an ounce of pearlash, and apply hot with a brush. Then take two + quarts of the logwood decoction, and half an ounce of verdigris, and + the same of copperas; strain, and throw in half a pound of iron + rust. Brush the work well with this, and oil.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">The Highest Happiness is to be Good and to Do Good.</span></i></p><br> + +<a name="p1431"></a><b><i>1431. Wood: Blue</i></b><br> +<br> +<ol start=1 type="i"><li> + Dissolve copper filings in aquafortis, brush the wood with it, + and then go over the work with a hot solution of pearlash (two + ounces to a pint of water) till it assumes a perfectly blue colour.</li></ol> + +<ol start=2 type="i"><li> + + Boil a pound of indigo, two pounds of woad, and three ounces of + alum, in a gallon of water; brush well over until thoroughly stained.</li></ol> +<br> + +<a name="p1432"></a><b><i>1432. Imitation of Botany Bay Wood</i></b><br> +<br> + Boil half a pound of French Berries (the unripe berries of the + <i>rhamnus infectorius</i>) in two quarts of water till of a deep yellow, + and while boiling hot give two or three coats to the work. If a deeper + colour is desired, give a coat of logwood decoction over the yellow. + When nearly dry form the grain with No. viii. <i>black stain</i> (<i>see + par</i>. <a href="#p1430">1430</a>) used hot; and when dry, dust and varnish. +<br> + +<a name="p1433"></a><b><i>1433. Wood: Green</i></b><br> +<br> + Dissolve verdigris in vinegar, and brush over with the hot solution + until of a proper colour. +<br> + +<a name="p1434"></a><b><i>1434. Wood: Mahogany Colour: Dark</i></b><br> +<br> +<ol start=1 type="i"><li> + Boil half a pound of madder and two ounces of logwood chips in a + gallon of water, and brush well over while hot; when dry, go over + the whole with pearlash solution, two drachms to the quart.</li></ol> + +<ol start=2 type="i"><li> + + Put two ounces of dragon's-blood, bruised, into a quart of oil + of turpentine; let the bottle stand in a warm place, shake + frequently, and, when dissolved, steep the work in the mixture.</li></ol> +<br> + +<a name="p1435"></a><b><i>1435. Wood: Light Red Brown</i></b><br> +<br> + +<ol start=1 type="i"><li> + Boil half a pound of madder and a quarter of a pound of fustic in + a gallon of water; brush over the work when boiling hot, until + properly stained.</li></ol> + +<ol start=2 type="i"><li> + + The surface of the work being quite smooth, brush over with a + weak solution of aquafortis, half an ounce to the pint, and then + finish with the following:— Put four ounces and a half of dragon's + blood and an ounce of soda, both well bruised, to three pints of + spirits of wine; let it stand in a warm place, shake frequently, + strain, and lay on with a soft brush, repeating till of a proper + colour; polish with linseed oil or varnish.</li></ol> +<br> + +<a name="p1436"></a><b><i>1436. Wood: Purple</i></b><br> +<br> + Brush the work several times with the logwood decoction used for No. + vi. <i>black</i> (<i>see par</i>. <a href="#p1430">1430</a>), and when perfectly dry, give a coat of + pearlash solution—one drachm to a quart—taking care to lay it on + evenly. +<br> + +<a name="p1437"></a><b><i>1437. Wood: Red</i></b><br> +<br> + +<ol start=1 type="i"><li> + Boil a pound of Brazil wood and an ounce of pearlash in a gallon + of water, and while hot brush over the work until of a proper + colour. Dissolve two ounces of alum in a quart of water, and brush + the solution over the work before it dries.</li></ol> + +<ol start=2 type="i"><li> + + Take a gallon of the above stain, add two more ounces of + pearlash; use hot, and brush often with the alum solution.</li></ol> + +<ol start=1 type="i"><li> + + Use a cold infusion of archil, and brush over with the pearlash + solution used for No. 1434.</li></ol> +<br> + +<a name="p1438"></a><b><i>1438. Imitation of Rosewood</i></b><br> +<br> + +<ol start=1 type="i"><li> +Boil half a pound of logwood in three pints of water till it is + of a very dark red, add half an ounce of salt of tartar; stain the + work with the liquor while <i>boiling hot</i>, giving three coats; then, + with a painter's graining brush, form streaks with No. viii. <i>black + stain</i> (<i>see par</i>. <a href="#p1430">1430</a>); let the work dry, and varnish.</li></ol> + +<ol start=2 type="i"><li> + + Brush over with the logwood decoction used for No. vi. <i>black</i>, + three or four times; put half a pound of iron filings into two + quarts of vinegar; then with a graining brush, or cane bruised at + the end, apply the iron filing solution in the form required, and + polish with bees'-wax and turpentine when dry, or varnish.</li></ol> +<br> + +<a name="p1439"></a><b><i>1439. Wood: Yellow</i></b><br> +<br> + +<ol start=1 type="i"><li> + Brush over with the tincture of turmeric.</li></ol> + +<ol start=2 type="i"><li> + + Warm the work and brush over with weak aquafortis, then hold to + the fire. Varnish or oil as usual.</li></ol> +<br> + +<a name="p1440"></a><b><i>1440. Laws of Employers and Employed</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1441"></a><b><i>1441. Hiring and Dismissal</i></b><br> +<br> + It is customary with respect to domestic servants, that if the terms + are not otherwise defined, the hiring is by the month, and may be put + an end to by either party giving a month's warning; or, at the will of + the employer, a month's wages. +<br> + +<a name="p1442"></a><b><i>1442. Dismissal</i></b><br> +<br> + An employer may dismiss a servant upon paying wages for one month + beyond the date of actual dismissal, the wages without service being + deemed equivalent to the extra board and lodging with service. +<br> + +<a name="p1443"></a><b><i>1443. Distinctions</i></b><br> +<br> + There are Distinctions with respect to clerks, and servants of a + superior class. A month's warning or wages will not determine the + engagements of servants of this class. +<br> + +<a name="p1444"></a><b><i>1444. Terms</i></b><br> +<br> + The Terms on which clerks and superior servants are employed being + very various, it is desirable to have some specific agreement, or + other proof of the conditions of service and wages. +<br> + +<a name="p1445"></a><b><i>1445. Need for Stamping</i></b><br> +<br> + Agreements with menial servants need not be stamped; but contracts of + a higher and special character should be. +<br> + +<a name="p1446"></a><b><i>1446. Terms of Agreement</i></b><br> +<br> + The Terms of an Agreement should be distinctly expressed, and be + signed by both parties. And the conditions under which the agreement + may be terminated by either party should be fully stated. +<br> + +<a name="p1447"></a><b><i>1447. Mutuality of Interest</i></b><br> +<br> + Every Agreement should bear Evidence of Mutuality of interest. If one + party agrees to stay with another, and give gratuitous services, with + the view of acquiring knowledge of a business, and the other party + does not agree to employ and to <i>teach</i>, the agreement is void, as + being without consideration. +<br> + +<a name="p1448"></a><b><i>1448. Contract</i></b><br> +<br> + An employer must Contract to employ, as well as a servant to <i>serve</i>, + otherwise the employer may put an end to the contract at his own + pleasure. In such a case a servant may be dismissed without notice. +<br> + +<a name="p1449"></a><b><i>1449. Permanency</i></b><br> +<br> + An Agreement to give Permanent Employment is received as extending + only to a substantial and reasonable period of time, and that there + shall be no immediate and peremptory dismissal, without cause. +<br> + +<a name="p1450"></a><b><i>1450. Stipulation</i></b><br> +<br> +When no Stipulation is made at the time of the hiring, or in the + agreement, that a servant shall be liable for breakages, injuries from + negligence, &c., the employer can only recover from the servant by due + process of law. +<br> + +<a name="p1451"></a><b><i>1451. Prudent Stipulation</i></b><br> +<br> + It is a Prudent Stipulation that, if a servant quit his employ before + the specified time, or without due notice, a certain amount of wages + shall be forfeited; otherwise the employer can only recover by action + for damages. +<br> + +<a name="p1452"></a><b><i>1452. Livery Servants</i></b><br> +<br> + In the case of Livery Servants, it should be agreed that, upon + quitting service, they deliver up the liveries; otherwise disputes may + arise that can only be determined by recourse to law. +<br> + +<a name="p1453"></a><b><i>1453. Change of Trade</i></b><br> +<br> + When a Master to whom an Apprentice is bound for a particular trade, + changes that trade for another, the indenture binding the apprentice + becomes null and void. +<br> + +<a name="p1454"></a><b><i>1454. Act of God</i></b><br> +<br> + If a Servant, retained for a year, happen within the period of his + service to fall sick, or to be hurt or lamed, or otherwise to become + of infirm body by the act of God, while doing his master's business, + the master cannot put such servant away, nor abate any part of his + wages for such time. +<br> + +<a name="p1455"></a><b><i>1455. Terms of Discharge</i></b><br> +<br> + But this does not interfere with the Right of an Employer to determine + a contract for services in those cases where terms of discharge are + specified in the contract of hiring. In such cases, inability to + serve, through sickness or other infirmity, puts an end to right to + wages, which are in consideration of such services. +<br> + +<a name="p1456"></a><b><i>1456. Forfeit</i></b><br> +<br> + When the Hiring of a Superior Servant is for a year, if the servant, + prior to the expiration of the year, commits any act by which he may + be lawfully discharged, he cannot claim wages for the part of the year + which he may have served. +<br> + +<a name="p1457"></a><b><i>1457. Claim</i></b><br> +<br> + But a Menial Servant may claim up to the date of his dismissal, unless + his discharge be for embezzlement or other felonious acts. +<br> + +<a name="p1458"></a><b><i>1458. Death</i></b><br> +<br> + Upon the Death of a Servant, his personal representative may claim + arrears of wages due, unless the contract of employment specified and + required the completion of any particular period. +<br> + +<a name="p1459"></a><b><i>1459. Bankrupt Master</i></b><br> +<br> + When a Master becomes Bankrupt, the wages or salary of any clerk or + servant in his employ, not exceeding four months' wages or salary, and + not more than £50, is payable in full before the general creditors + receive anything. So also the wages of any labourer or workman not + exceeding two months' wages. For any further sums due to him, the + clerk, servant, or workman must prove against the bankrupt's estate + the same as other creditors. +<br> + +<a name="p1460"></a><b><i>1460. Receipts</i></b><br> +<br> + Receipts should be taken for Wages paid. Where servants have been + under age, it has been held that moneys advanced for fineries and + extravagances unbecoming to a servant did not constitute payment of + wages, and the employer has been compelled to pay again. +<br> + +<a name="p1461"></a><b><i>1461. Moneys paid to a Married Woman</i></b><br> +<br> + The receipt of a married woman is a good discharge for any wages or + earnings, acquired or gained by her in any employment or occupation in + which she is engaged separately from her husband. +<br> + +<a name="p1462"></a><b><i>1462. Medical Attendance</i></b><br> +<br> + A Master may become liable for Medical Attendance upon his sick + servant if he calls in his own medical man, and orders him to attend + to the servant. +<br> + +<a name="p1463"></a><b><i>1463. End of Claim</i></b><br> +<br> + When a Servant is Discharged for any just cause, he cannot claim wages + beyond the last pay-day under the contract of hiring. +<br> + +<a name="p1464"></a><b><i>1464. General Hiring</i></b><br> +<br> + A General Hiring of a Clerk or warehouseman is for a year, even though + the wages be paid by the month, unless a month's warning or wages be + specified in the contract of employment. +<br> + +<a name="p1465"></a><b><i>1465. Special Privileges</i></b><br> +<br> + Where a Servant Reserves to Himself Special Privileges, such as + particular portions of his time, the hiring becomes special, and + cannot be governed by the terms of general engagements. So, also, + where a servant stipulates to be exempted from particular duties that + usually belong to his situation. +<br> + +<a name="p1466"></a><b><i>1466. Refusal of Duty</i></b><br> +<br> +Should a Servant Refuse to perform any duty required from him, his + right so to refuse will generally be determined by the usages + prevailing among servants of a similar class. +<br> + +<a name="p1467"></a><b><i>1467. Seduction from Employment</i></b><br> +<br> + A Servant being Seduced from the Employment of a master, the latter + has a right of action against the seducer for losses sustained. +<br> + +<a name="p1468"></a><b><i>1468. Masters Responsible</i></b><br> +<br> +It is an Established Maxim in Law, that whoever does an act by the hands +of another shall be deemed to have done it himself. And hence, in many +matters, masters are responsible for the acts of their servants. But if +a servant does an unlawful act, not arising out of the discharge of his +duties to his master, then the employer is not responsible. +<br> + +<a name="p1469"></a><b><i>1469. Purchase of Goods by Servants for Employer</i></b><br> +<br> + A servant cannot by buying goods for his employer's use pledge his + master's credit, unless his master authorized him to do so, or unless + the master has previously paid for goods bought by the servant in like + manner on a former occasion. If a master contracts with a servant to + provide certain things and pays him for so doing, a tradesman + supplying the things can only sue the servant and not the master for + his money. +<br> + +<a name="p1470"></a><b><i>1470. Privileged Communications</i></b><br> +<br> + An action will not lie against an employer for giving an unfavourable + character of a servant, even though it be in writing. Communications + of this nature, in answer to inquiries, are considered privileged. But + if it can be proved that an employer has given a <i>false</i> character + from motives of <i>malice</i>, then an action for libel will lie against + him; but the representations must be proved to be false as well as + malicious. +<br> + +<a name="p1471"></a><b><i>1471. Laws of Landlord and Tenant</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1472"></a><b><i>1472. Leases</i></b><br> +<br> + A lease is a conveyance of premises or lands for a specified term of + years, at a yearly rent, with definite conditions as to alterations, + repairs, payment of rent, forfeiture, &c. Being an instrument of much + importance, it should always be drawn by a respectable attorney, who + will see that all the conditions, in the interest of the lessee, are + fulfilled. +<br> +<p align="right"><i><span style="color: #A82C28">Saving Affords the Means of Giving.</span></i></p><br> + +<a name="p1473"></a><b><i>1473. Precaution</i></b><br> +<br> + In taking a lease, the tenant's solicitor should carefully examine the + covenants, or if he take an underlease, he should ascertain the + covenants of the original lease, otherwise, when too late, he may find + himself so restricted in his occupation that the premises may be + wholly useless for his purpose, or he may be involved in perpetual + difficulties and annoyances; for instance, he may find himself + restricted from making alterations convenient or necessary for his + trade; he may find himself compelled to rebuild or pay rent in case of + fire; he may find himself subject to forfeiture of his lease, or other + penalty, if he should underlet or assign his interest, carry on some + particular trade, &c. +<br> + +<a name="p1474"></a><b><i>1474. Covenants</i></b><br> +<br> + The covenants on the landlord's part are usually for the quiet + enjoyment of the premises by the lessee. On the tenant's part, they + are usually to pay the rent and taxes; to keep the premises in + suitable repair; and to deliver up possession when the term has + expired. +<br> + +<a name="p1475"></a><b><i>1475. Rent and Taxes</i></b><br> +<br> + The lessee covenants to pay the rent and all taxes, except the land + and property taxes, which may be deducted from the rent. +<br> + +<a name="p1476"></a><b><i>1476. Assignments</i></b><br> +<br> + Unless there be a covenant against assignment, a lease may be + assigned, that is, the whole interest of the lessee may be conveyed to + another, or it may be underlet; if, therefore, it is intended that it + should not, it is proper to insert a covenant to restrain the lessee + from assigning or underletting. Tenants for terms of years may assign + or underlet, but tenants at will cannot. +<br> + +<a name="p1477"></a><b><i>1477. Repairs</i></b><br> +<br> + A tenant who covenants to keep a house in repair is not answerable for + its natural decay, but is bound to keep it wind and water tight, so + that it does not decay for want of cover. A lessee who covenants to + pay rent and keep the premises in repair, is liable to pay the rent + although the premises may be burned down, unless a stipulation to the + contrary be inserted in the lease. +<br> + +<a name="p1478"></a><b><i>1478. Neglect of Repairs by Landlord</i></b><br> +<br> + If a landlord covenant to repair, and neglect to do so, the tenant may + do it, and withhold so much of the rent. But it is advisable that + notice thereof should be given by the tenant to the landlord, in the + presence of a witness, prior to commencing the repairs. +<br> + +<a name="p1479"></a><b><i>1479. Right of Landlord to Enter Premises</i></b><br> +<br> + A landlord may enter upon the premises (having given previous notice, + although not expressed in the lease), for the purpose of viewing the + state of the property. +<br> + +<a name="p1480"></a><b><i>1480. Termination of Leases</i></b><br> +<br> + A tenant must deliver up possession at the expiration of the term (the + lease being sufficient notice), or he will continue liable to the rent + as tenant by sufferance without any new contract; but if the landlord + recognises such tenancy by accepting a payment of rent after the lease + has expired, such acceptance will constitute a tenancy; but previous + to accepting rent, the landlord may bring his ejectment without + notice; for, the lease having expired, the tenant is a trespasser. A + lease covenanted to be void if the rent be not paid upon the day + appointed, is good, unless the landlord make an entry. +<br> + +<a name="p1481"></a><b><i>1481. Rights of Married Women</i></b><br> +<br> + Married Women, with the concurrence of their husbands, may grant + leases by deed for any term. Husbands, seised in right of their wives, + may grant leases for twenty-one years. If a wife is executrix, the + husband and wife have the power of leasing, as in the ordinary case of + husband and wife. A married woman living separate from her husband may + by taking a lease bind her separate estate for payment of the rent and + performance of the covenants. +<br> + +<a name="p1482"></a><b><i>1482. Copyholders</i></b><br> +<br> + Copyholders may not grant a lease for longer than one year, unless by + custom, or permission of the lord: and the lease of a steward of a + manor is not good, unless he is duly invested with a power for that + purpose. +<br> + +<a name="p1483"></a><b><i>1483. Notices</i></b><br> +<br> + All notices, of whatever description, relating to tenancies, should be + in writing, and the person serving the said notice should write on the + back thereof a memorandum of the date on which it was served, and + should keep a copy of the said notice, with a similar memorandum + attached. +<br> + +<a name="p1484"></a><b><i>1484. Yearly Tenancies</i></b><br> +<br> + Houses are considered as <i>let</i> for the year, and the tenants are + subject to the laws affecting annual tenancies, unless there be an + agreement in writing to the contrary. +<br> + +<a name="p1485"></a><b><i>1485. Agreement for taking a House on an Annual Tenancy</i></b><br> +<br> +<blockquote>Memorandum of Agreement, entered into this —— day of ——-18——, + between R.A., of ——, and L.O., of of ——, as follows:<br> +<br> + The said R.A. doth hereby let unto the said L.O. a dwelling-house, + situate in ——, in the parish of ——-, for the term of one year + certain, and so on from year to year, until half a year's notice to + quit be given by or to either party, at the yearly rent of —— + pounds, payable quarterly; the tenancy to commence at —— day next.<br> +<br> + And the said R.A. doth undertake to pay the land-tax, the + property-tax, and the sewer-rate, and to keep the said house in all + necessary repairs, so long as the said L.O. shall continue therein. + And the said L.O. doth undertake to take the said house of R.A. for + the before-mentioned term and rent, and pay all rates and taxes, + except as aforesaid. The said R.A. to be at liberty to re-enter if + any rent shall be in arrear for 21 days, whether such rent has been + demanded or not.<br> +<br> + Witness our hands, the day and year aforesaid.<br> + Witness, G.C.<br> + R.A.<br> + L.O.</blockquote> +<br> + +<a name="p1486"></a><b><i>1486. Payment of Taxes by Landlord</i></b><br> +<br> +If the landlord agree to pay all the rates and taxes, then a different + wording of the agreement should take place, as thus: + + <blockquote>And the said R.A. doth undertake to pay all rates and taxes, of + whatever nature or kind, chargeable on the said house and premises, + and to keep the said house in all necessary repairs, so long as the + said L.O. shall continue therein.</blockquote> +<br> + +<a name="p1487"></a><b><i>1487. Indemnity from Arrears</i></b><br> +<br> +If the landlord agree to secure the incoming tenant from all arrears + (and the tenant should see to this) due on account of rent, rates, and + taxes, the indemnification should be written on a separate paper, and + in something like the following terms: +<br> + +<a name="p1488"></a><b><i>1488. Indemnification against Rents, Rates and Taxes in Arrear</i></b><br> +<br> +<blockquote>I, R.A., landlord of a certain house and premises now about to be + taken and occupied by L.O., do hereby agree to indemnify the said + L.O. from the payment of any rent, taxes, or rates in arrear, prior + to the date of the day at which his said tenancy commences. As + witness my hand this —— day of —— 18——<br> +<br> + R.A., Landlord of the above premises.<br> + Witness, G.C. </blockquote> +<br> + +<a name="p1489"></a><b><i>1489. Agreement for taking a House for Three Years</i></b><br> +<br> +Memorandum of an agreement made the —— day of ——, 18 , between + R.A., of ——, and L.O. of ——, as follows: +<blockquote> + The said R.A. doth let unto the said L.O. a house (and garden, if + any) with appurtenances, situate in ——, in the parish of ——, for + three years certain. The rent to commence from —— day next, at and + under the yearly rent of ——, payable quarterly, the first payment + to be at —— day next.<br> +<br> + The said L.O. doth agree to take the said house (and garden) of the + said R.A. for the term and rent payable in manner aforesaid; and + that he will, at the expiration of the term, leave the house in as + good repair as he found it [reasonable wear and tear excepted]. The + said R.A. to be at liberty to re-enter, if any rent shall be in + arrear for 21 days, whether such rent has been demanded or not. + Witness our hands.<br> + R.A.<br> + L.O.<br> + Witness, G.C.</blockquote> +<br> + +<a name="p1490"></a><b><i>1490. Payment of Rent</i></b><br> +<br> + Rent is usually payable at the regular quarter-days, namely, Lady-day, + or March 25th; Midsummer-day, or June 24th; Michaelmas-day, September + 29th; and Christmas-day, December 25th. It is due at mid-day; but no + proceedings for non-payment, where the tenant remains upon the + premises, can be taken till the next day. +<br> + +<a name="p1491"></a><b><i>1491. Payment of Rent Imperative</i></b><br> +<br> + No consideration will waive the payment of the rent, should the + landlord insist on demanding it. Even should the house be burnt, + blown, or fall down, the tenant is still liable for rent; and the + tenancy can only be voidable by the proper notice to quit, the same as + if the house remained in the most perfect condition. +<br> + +<a name="p1492"></a><b><i>1492. Demanding Rent</i></b><br> +<br> + The landlord himself is the person most proper to demand rent; he may + employ another person, but if he does, he must authorize him by + letter, or by power of attorney; or the demand may be objected to. +<br> + +<a name="p1493"></a><b><i>1493. Receipt for Rent</i></b><br> +<br> + When an agent has been duly authorized, a receipt from him for any + subsequent rent is a legal acquittance to the tenant, notwithstanding + the landlord may have revoked the authority under which the agent + acted, unless the landlord should have given the tenant due and proper + notice thereof. +<br> + +<a name="p1494"></a><b><i>1494. Legal Tender</i></b><br> +<br> + A tender of rent should be in the current coin of the kingdom. But a + tender of Bank of England notes is good, even in cases of distress. +<br> + +<a name="p1495"></a><b><i>1495. Form of a Receipt for Rent</i></b><br> +<br> +<blockquote>Received of Mr. L.O. the sum of ten pounds ten shillings, for a + quarter's rent due at Lady-day last, for the house, No. ,— — + street.<br> +<br> + £10 10s. [Stamp] R. A. + ———</blockquote> +<br> + +<a name="p1496"></a><b><i>1496. Receipt Given by an Agent</i></b><br> +<br> + If the receipt be given by an agent, it should be signed: + + <blockquote>G. C.,<br> + Agent for R.A., landlord of the above premises.</blockquote> +<br> + +<a name="p1497"></a><b><i>1497. Care of Receipts for Rent</i></b><br> +<br> + Be careful of your last quarter's receipt for rent, for the production + of that document bars all prior claim. Even when arrears have been due + on former quarters, the receipt, if given for the last quarter, + precludes the landlord from recovery thereof. +<br> + +<a name="p1498"></a><b><i>1498. Notice to Quit</i></b><br> +<br> + When either the landlord or tenant intends to terminate a tenancy, the + way to proceed is by a notice to quit, which is drawn up in the two + following ways: +<br> + +<a name="p1499"></a><b><i>1499. Form of a Notice to Quit from a Tenant to his Landlord</i></b><br> +<br> +<blockquote>Sir,—I hereby give you notice, that on or before the ——day of + ——next, I shall quit and deliver up possession of the house and + premises I now hold of you, situate at ——, in the parish of + ——, in the county of ——.<br> +<br> + Dated the ——day of ——, 18<br> + Witness, G.C. <br> + L.O.<br> + To Mr. R. A.</blockquote> +<br> + +<a name="p1500"></a><b><i>1500. Notice from Landlord to his Tenant</i></b><br> +<br> +<blockquote>—Sir,—I hereby give you notice to quit and deliver up possession + to me of the house and appurtenances, situate No ——, which you + now hold of me, on or before ——next.<br> + Dated ——, 18 .<br> + (Signed) R.A. (landlord).<br> + To Mr. L. O.</blockquote> +<br> + +<a name="p1501"></a><b><i>1501. Notice to Quit</i></b><br> +<br> +An opinion is very generally entertained, however, that a quarter's + warning to quit, where the house is of small rental, is sufficient + notice; but where the rent is payable quarterly, or at longer + intervals, this is a mistake, for unless a special agreement is made + defining the time to be given as a warning, six months' notice to quit + must be given, to expire on the same day of the year upon which the + tenancy commenced. Where the rent is payable weekly or monthly, the + notice to quit will be good if given for the week or month, provided + care be taken that it expires upon the day of the week or month of the + beginning of the tenancy. +<br> + +<a name="p1502"></a><b><i>1502. Form of Notice from a Landlord to his Tenant to Quit or Pay an +increased Rent</i></b><br> +<br> +<blockquote>To Mr. R. A.—Sir,—I hereby give you notice to deliver up + possession, and quit on or before ———, the [_here state the house + or apartment_] and appurtenances which you now hold of me in + [_insert the name of street, &c._], and in default of your + compliance therewith, I do and will insist on your paying me for the + same, the [_annual or monthly_] rent of ——, being an additional + rental of —— pounds per annum [_over and above the present annual + rental_] rent, for such time as you shall detain the key and keep + possession over the said notice.<br> + Witness my hand, this —— day of ——, 18.<br> + Witness, G.C. <br> + L.O.</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">A Hungry Man Sees Far.</span></i></p><br> + +<a name="p1503"></a><b><i>1503. Refusal to Give up Possession</i></b><br> +<br> + If a tenant holds over, after receiving a sufficient notice to quit, + <i>in writing,</i> he becomes liable to pay double the yearly value; if he + holds over after having himself given even parole notice to quit, he + is liable to pay double rent. +<br> + +<a name="p1504"></a><b><i>1504. Lodgings and Lodgers</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1505"></a><b><i>1505. The Goods of a Lodger</i></b><br> +<br> + The goods of a lodger are not liable to distress for rent due to the + superior landlord. +<br> + +<a name="p1506"></a><b><i>1506. Distraint on Furniture, etc., of Lodger</i></b><br> +<br> + If any furniture, goods, or chattels of a lodger are distrained for + rent due to the superior landlord, the lodger should immediately serve + the superior landlord or his bailiff with a declaration in writing, + setting forth that the immediate tenant of the house has no interest + in the things distrained which belong to the lodger, and also setting + forth whether any and what rent is due, and for what period, from the + lodger to his immediate landlord; and the lodger should pay to the + superior landlord, or his bailiff, the rent so due from him, so much + as shall be sufficient to discharge the claim of the superior + landlord. The lodger should make out and sign an inventory of the + things claimed by him, and annex it to this declaration. +<br> + +<a name="p1507"></a><b><i>1507. Application to Magistrate, etc., if Landlord proceed with Distress.</i></b><br> +<br> + If, after taking these steps, the superior landlord, or his bailiff, + should proceed with a distress upon the lodger's goods, the lodger + should apply to a stipendiary magistrate or to two justices of the + peace, who will order his goods to be restored to him. +<br> + +<a name="p1508"></a><b><i>1508. Broker Entering Apartments</i></b><br> +<br> + A broker having obtained possession through the outer door, may break + open any of the private doors of the lodgers, if necessary, for the + purpose of distraining the goods of the tenant. +<br> + +<a name="p1509"></a><b><i>1509. Renting for a specific Term</i></b><br> +<br> +If lodgings are taken for a certain and specified time, no notice to + quit is necessary. If the lodger, however, continues after the + expiration of the term, he becomes a regular lodger, unless there is + an agreement to the contrary. If he owes rent, the housekeeper can + detain his goods whilst on the premises, or distrain, as a landlord + may distrain the goods of a tenant. +<br> + +<a name="p1510"></a><b><i>1510. Lodgers and Householders bound by the same Law</i></b><br> +<br> + No distinction exists between lodgers and other tenants as to the + payment of their rent, or the turning them out of possession; they are + also similarly circumstanced with regard to distress for rent, as + householders, except that (as above mentioned) the goods of lodgers + cannot be distrained for rent due to the superior landlord. +<br> + +<a name="p1511"></a><b><i>1511. Weekly Tenants</i></b><br> +<br> + In case of weekly tenants, the rent should be paid weekly, for if it + is once let to run a quarter, and the landlord accept it as a quarter, + the tenant cannot be forced to quit without a quarter's notice. +<br> + +<a name="p1512"></a><b><i>1512. Yearly Lodgers</i></b><br> +<br> + Lodgings by the year should only be taken from a person who is either + proprietor of the house, or holds possession for an unexpired term of + years. +<br> + +<a name="p1513"></a><b><i>1513. Furnished Lodgings</i></b><br> +<br> + Furnished lodgings are usually let by the week, on payment of a fixed + sum, part of which is considered as rent for the apartment, and part + for the use of the furniture. In some instances an agreement is made + for so much per week rent, and so much for the use of the furniture, + and to place all moneys received to the account of the furniture, + until that part of the demand shall be satisfied, as the landlord + cannot distrain for the use of his furniture. +<br> +<p align="right"><i><span style="color: #A82C28">He that Plays with Fire may be Burnt.</span></i></p><br> + +<a name="p1514"></a><b><i>1514. Lodgers Leaving Apartments Without Notice</i></b><br> +<br> + Persons renting furnished apartments frequently absent themselves + without apprising the householder, perhaps with the rent in arrear. If + there is probable reason to believe that the lodger has left, on the + second week of such absence the householder may send for a policeman, + and in his presence enter the lodger's apartment and take out the + latter's property, and secure it until application is made for it. +<br> + +<a name="p1515"></a><b><i>1515. Verbal Agreements</i></b><br> +<br> + If a person make a verbal agreement to take lodgings at a future day, + and decline to fulfil his agreement, the housekeeper has no remedy, + and even the payment of a deposit makes no difference. +<br> + +<a name="p1516"></a><b><i>1516. Landlord using Lodger's Apartment</i></b><br> +<br> + If a landlord enter and use apartments while his tenant is in legal + possession, without his consent, he forfeits his right to recover + rent. +<br> + +<a name="p1517"></a><b><i>1517. Lodgings to Immodest Women</i></b><br> +<br> + If lodgings are let to an immodest woman, to enable her to receive + visitors of the male sex, the landlord cannot recover his rent. But if + the landlord did not know the character of the woman when he let the + lodgings, he may recover, but not if <i>after</i> he knew the fact he + permitted her to remain as his tenant. If the woman, however, merely + lodges there, and has her visitors elsewhere, her character will not + affect his claim for rent. +<br> + +<a name="p1518"></a><b><i>1518. Rent Recoverable</i></b><br> +<br> + If a lodger quit apartments without notice, the landlord can still + recover his rent by action, although he has put up a bill in the + window to let them. +<br> + +<a name="p1519"></a><b><i>1519. Removing Goods</i></b><br> +<br> + Removing goods from furnished lodgings, with intent to steal, is a + felony: unlawfully pledging is a misdemeanour. +<br> + +<a name="p1520"></a><b><i>1520. Liability for Rent</i></b><br> +<br> + Where the lodger has removed, and there are no goods whereon to make a + levy, the rent becomes a debt, and can only be recovered as such in + the County Court of the district. +<br> + +<a name="p1521"></a><b><i>1521. Agreement for Letting a Furnished House or Apartment</i></b><br> +<br> + <blockquote>Memorandum of an agreement made and entered into this —— day of + ——, 18 , between R.A., of ——, of the one part, and L.O., of + ——, of the other part, as follows:—That the said R.A. agrees to + let, and the said L.O. to take, all that messuage or tenement (with + the garden and appurtenances thereto) situate at, &c. [<i>or if an + apartment be the subject of demise</i>, all the entire first floor, + <i>particularly describing the other appurtenances</i>], together with + all the furniture, fixtures, and other things mentioned and + comprised in the schedule hereunder written, for the space of —— + months, to be computed from the —— day of ——, at the rent of + —— pounds per quarter, payable quarterly, the first quarterly + payment to be made on the —— day of —— next ensuing the date + hereof. And it is further agreed, by and between the said parties, + that each party shall be at liberty to determine the said tenancy, + on giving to the other a quarter's notice in writing. And the said + L.O. agrees, that in the determination of the tenancy, he will + deliver up the said dwelling-house (or the entire first floor, &c.), + together with all the fixtures and furniture as aforesaid, in as + good a condition as the same now are, reasonable wear and tear + thereof excepted, and shall and will replace any of the crockery and + china or other utensils that shall be broken or otherwise damaged. + In witness, &c.—[<i>Here is to follow the Inventory, or List of + Articles referred to above.</i>]</blockquote> +<br> + +<a name="p1522"></a><b><i>1522. Remedies to Recover Rent</i></b><br> +<br> + Distress is the most efficient remedy to recover rent, but care should + be taken that it be done legally; if the distress be illegal, the + party aggrieved has a remedy by action for damages. Excessive + distresses are illegal. The distrainer ought only to take sufficient + to recover the rent due, and costs; if, however, the articles sell for + a greater sum than is sufficient to pay these, the remainder must be + returned to the tenant, who can demand a bill of the sale, and recover + the overplus, if any. +<br> +<p align="right"><i><span style="color: #A82C28">Play Not with Edged Tools.</span></i></p><br> + +<a name="p1523"></a><b><i>1523. Distress, Legal and Illegal</i></b><br> +<br> + A distress can be made only for rent that is due, and cannot be made + until the day after, nor unless it has been demanded by the landlord + or his agent. The outer door must not be broken open for the purpose + of distraining, neither can the distress be made between sun-setting + and sun-rising, nor on Sunday, Good Friday, or Christmas-day; nor + after the rent has been tendered to the landlord or his agent. A + second distress can be made, if the value of the first is not enough + to pay the real and costs, but not if, at the time of making the first + distress, there were sufficient goods upon the premises to satisfy the + full amount, if the landlord had then thought proper to take them. + Wearing apparel and bedding of debtor and his family, and tools or + implements of trade to the value of £5 are exempt from seizure, except + where a tenant holds possession after term of tenancy or notice to + quit has expired. +<br> + +<a name="p1524"></a><b><i>1524. Seizure of Goods removed</i></b><br> +<br> + Goods conveyed off the premises to prevent a distress may be seized + anywhere within thirty days after the removal, and if force is + resorted to by the landlord, it must be in the presence of a + constable; but goods removed before the rent is actually due cannot be + followed, but the rent can be recovered by action as a debt in the + County Court. The general rule is, that nothing can be distrained + which cannot be returned in the same condition as before the distress + was made. +<br> + +<a name="p1525"></a><b><i>1525. Appraisement</i></b><br> +<br> + Section 1 of the Act 2 W. and M., cap. 5, requiring appraisement + before sale of goods, is repealed, and appraisement is not necessary + unless demanded in writing by the tenant, or owner of the goods, who + must pay the cost of such appraisement and subsequent removal of goods + for sale. Appraisement made by the distraining broker, or any + interested person, is illegal. +<br> + +<a name="p1526"></a><b><i>1526. Bankrupts' Rent</i></b><br> +<br> + In cases of bankruptcy not more than one year's lent is obtainable by + distress; if more be due, the landlord is only entitled to come in + with the rest of the creditors for the further sum due. +<br> + +<a name="p1527"></a><b><i>1527. Illegal Charges for Distraint</i></b><br> +<br> + By the 51 and 52 Vic. cap. 21 (Law of Distress Amendment Act, 1888), + no person distraining for rent shall take other charges than those + hereafter scheduled: any party charging more can be sued for treble + the amount unlawfully taken. +<br> + +<a name="p1528"></a><b><i>1528. Expenses of Distraint</i></b><br> +<br> +<table summary="tenancy" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <th></th> + <th>£</th> + <th>s.</th> + <th>d.</th> +</tr> +<tr align="left" valign="top"> + <td>Levying a distress (under £20)<br> + [Over £20 and under £50, 3 p.c. + on the amount;<br>£50 to £200, + 2-1/2 p.c.; above £200, 1 p.c.]</td> + <td>0</td> + <td>3</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>Man in possession, per day,<br>if + rent due be under £20. </td> + <td>0</td> + <td>4</td> + <td>6</td> +</tr> +<tr align="left" valign="top"> + <td>Ditto, over £20<br> + (Man to provide his own board in all cases.)</td> + <td>0</td> + <td>5</td> + <td>0</td> +</tr> +</table><br> +<br> +The above charges are payable on account simply of the levy: if the + sum due, with the above charges, be not paid within five days (or 15 + days on written request of debtor), and the goods are removed and sold + by auction, all expenses of such removal and sale are deductible from + the amount realized. +<br> + +<a name="p1529"></a><b><i>1529. Brokers' Charges</i></b><br> +<br> +Brokers must give copies of charges in all cases. +<br> + +<a name="p1530"></a><b><i>1530. Valuation and Sale of Goods</i></b><br> +<br> + The goods, when valued, are usually bought by the appraiser at his own + valuation, and a receipt at the bottom of the inventory, witnessed by + the person who swore them, is a sufficient discharge. +<br> + +<a name="p1531"></a><b><i>1531. Stamped Agreements</i></b><br> +<br> +Much uncertainty having existed as to the legal nature of the + agreements on paper between landlords and tenants, the following + communication to the proper authorities, and their reply, will be + interesting to all concerned: +<br> + +<a name="p1532"></a><b><i>1532. About Agreements</i></b><br> +<br> +<blockquote>"To the Commissioners of Inland Revenue,<br> + Somerset House,<br> + London.—Middlesbro',<br> + Aug. 18th, 1855.<br> + Sirs,—The sea-port town of Middlesbro', in the county of York, + contains about 14,000 inhabitants, and many dwelling-houses and + shops are let from quarter to quarter, and from year to year, upon + written memorandums of agreement, where the rents are under £20 a + year; and as some difference of opinion exists respecting the proper + stamp duties to be paid on such agreements, your opinion is + requested, whether the common lease stamp for such an agreement will + be sufficient, or what other stamps (if any) will such memorandums + require?<br> + Your most obedient servant,<br> + <b>Wm. Myers</b>, Solicitor."</blockquote> + + <i>Answer</i> + + <blockquote>"Inland Revenue Office,<br> + Somerset House,<br> + London,<br> + 27th August, 1855.<br> + Sir,—The Board having had before them your letter of the 18th + inst., I am directed, in reply, to state that the documents therein + referred to will be chargeable with stamp duty as leases whether + the tenancy be from quarter to quarter, or from year to year. + I am, sir, your obedient servant,<br> + <b>Thomas Fingle</b>.<br> + W. Myers, Esq."</blockquote> +<br> + +<a name="p1533"></a><b><i>1533. Stamped Documents</i></b><br> +<br> + In all cases where the law requires a stamp, whether for an agreement + or a receipt, do not omit it. As the stamp laws are liable to frequent + alterations, it is best to refer to the tables in the recognised + almanacks for the year, or to make inquiries at the stamp offices. +<br> + +<a name="p1534"></a><b><i>1534. Debtor and Creditor</i></b><br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1535"></a><b><i>1535. Bankruptcy</i></b><br> +<br> +The former distinction between insolvents and bankrupts is now + abolished. All debtors, traders or not, are now subject to the laws + of bankruptcy. <i>Married Women</i> are now liable to be made bankrupt; but + no person under age, except under certain circumstances, with the + sanction of the Receiver. Liquidation by private arrangement is + abolished. +<br> + +<a name="p1536"></a><b><i>1536. Bankruptcy Proceedings</i></b><br> +<br> + Bankruptcy proceedings commence with a petition, either by the debtor + himself or by a creditor or creditors. All petitions go before the + High Court (or the district County Court), and no composition or + arrangement is sanctioned until after the debtor has been publicly + examined. All proceedings are controlled by the Court. For bankruptcy + purposes, the County Courts have all the powers and jurisdiction of + the High Court of Justice. +<br> + +<a name="p1537"></a><b><i>1537. Acts of Bankruptcy</i></b><br> +<br> + "Acts of Bankruptcy" comprise:—Assignment of property for benefit of + creditors; fraudulent transfer of property; leaving, or remaining out + of, England, or absence from dwelling-house to defeat or delay + creditors; filing declaration of insolvency or presenting a bankruptcy + petition against self; levy of execution; failure to comply with a + bankruptcy notice to pay a judgment debt; giving notice to creditors + of suspension of payment; and having a receiving order made against + one. +<br> + +<a name="p1538"></a><b><i>1538. Receiving Order</i></b><br> +<br> + If a debtor commit an act of bankruptcy, the Court may, on petition + either by creditor or debtor, make a receiving order for the + protection of the estate. All receiving orders to be advertised in the + <i>London Gazette</i> and locally. +<br> + +<a name="p1539"></a><b><i>1539. Petition</i></b><br> +<br> + A creditor (or creditors) cannot present a petition unless the debt + (or debts) amount to £50; the debt must be a liquidated sum, payable + now or at some future time; the act of bankruptcy on which the + petition is grounded must have occurred within <i>three months</i> before + presentation of petition; and the debtor must be domiciled in, or + within a year before petition have resided in or had a place of + business in, England. No petition can, after presentment, be withdrawn + without leave of the Court. A creditor's petition must be accompanied + by affidavits verifying the statements therein. +<br> + +<a name="p1540"></a><b><i>1540. Official Receiver</i></b><br> +<br> + On a receiving order being made, the debtor's property vests in the + Official Receiver, who must summon a first meeting of creditors, + giving to each not less than seven days' notice of time and place in + the <i>Gazette</i> and locally. +<br> + +<a name="p1541"></a><b><i>1541. The Meeting of Creditors</i></b><br> +<br> + The meeting of creditors summoned as above shall consider whether a + proposal for a composition or scheme of arrangement shall be + entertained, or whether the debtor shall be adjudged bankrupt, and the + mode of dealing with the debtor's property. +<br> + +<a name="p1542"></a><b><i>1542. Duties of Debtor</i></b><br> +<br> + The debtor must furnish the Official Receiver with a full statement of + his affairs in the prescribed form, verified by affidavit, and all + such information as the Receiver may require. This statement, if made + on a <i>debtor's petition</i>, must be submitted to the Receiver within + <i>three days</i> of the date of the receiving order; if on a <i>creditor's + petition</i>, within <i>seven days</i>; or the debtor will be liable to be + adjudged bankrupt on petition to the Court by Receiver or creditor. +<br> +<p align="right"><i><span style="color: #A82C28">A Swallow Makes not Summer or Spring-time.</span></i></p><br> + +<a name="p1543"></a><b><i>1543. Public Examination</i></b><br> +<br> + Before any resolution or composition is approved by creditors, a + public examination of the bankrupt, on oath, must be held by the + Court, at which the Receiver must be present. +<br> + +<a name="p1544"></a><b><i>1544. Composition or Scheme of Arrangement</i></b><br> +<br> + The creditors may at their first meeting or any adjournment thereof, + by special resolution, entertain a composition or scheme of + arrangement, and if the same be accepted by the creditors, application + must be made to the Court to approve it, the Official Receiver + reporting as to the terms of the composition or arrangement, which the + Court will approve or reject according to the circumstances. +<br> + +<a name="p1545"></a><b><i>1545. Default in Payment of Instalments</i></b><br> +<br> + Default in payment of instalments, in composition or scheme, renders + the debtor liable to be adjudged bankrupt on application by any + creditor to the Court. +<br> + +<a name="p1546"></a><b><i>1546. Adjudication of Bankruptcy when a Composition is not accepted</i></b><br> +<br> + If after a receiving order has been made the creditors resolve that + the debtor be adjudged bankrupt, or pass no resolution, or do not + meet, or if a composition or scheme is not accepted and approved + within fourteen days after the debtor's public examination, the Court + will adjudge the debtor bankrupt, and his property shall become + divisible among his creditors, and shall vest in a Trustee. Notice of + such adjudication must be advertised in the _London Gazette_ and + locally. +<br> + +<a name="p1547"></a><b><i>1547. Appointment of Trustee</i></b><br> +<br> + The creditors of a bankrupt may, by resolution, appoint a Trustee of + the debtor's property. If this has not been done prior to + adjudication, the Official Receiver shall call a creditors' meeting + for that purpose. The creditors may resolve to leave the appointment + to the committee of inspection. The person appointed shall give + security to the Board of Trade, which shall, if it sees fit, certify + the appointment. If no Trustee is appointed by the creditors, the + Board may appoint one. +<br> + +<a name="p1548"></a><b><i>1548. Committee of Inspection</i></b><br> +<br> + A committee of inspection must not exceed five, nor be less than + three, in number, and must be creditors qualified to vote, or their + authorised representatives. +<br> + +<a name="p1549"></a><b><i>1549. Bankrupt's Responsibilities</i></b><br> +<br> +The bankrupt must render every assistance to creditors in realizing + his property. He must produce a clear statement of his affairs at the + first meeting. He must be present for public examination on the day + named by the Court and the adjournment thereof. He must also furnish a + list of debts due to or from him. He must attend all meetings of + creditors, and wait on the Trustee when required to answer any + questions regarding his property, and to execute all documents and to + carry out anything that may be ordered by the Trustee or the Court. +<br> + +<a name="p1550"></a><b><i>1550. Trustee's Duties (1)</i></b><br> +<br> + The trustee's duties are to manage the estate and distribute the + proceeds, under regulation of the committee of inspection, or of + resolutions arrived at by the creditors at any general meeting. He + has to call meetings of committee and creditors when necessary. He can + transfer or dispose of the bankrupt's property for the benefit of the + creditors as the bankrupt could have done himself prior to his + bankruptcy. He can also carry on the bankrupt's business if necessary, + compromise or arrange with creditors, and sell bankrupt's property by + public auction or private contract. +<br> + +<a name="p1551"></a><b><i>1551. Trustee's Duties (2)</i></b><br> +<br> + The trustee must render accounts to the Board of Trade not less than + twice a year; and must pay all money received into the Bankruptcy + Estates Account, kept by the Board of Trade at the Bank of England, + and not, in any circumstances, into his private banking account. +<br> + +<a name="p1552"></a><b><i>1552. Priority Debts</i></b><br> +<br> + Certain debts have priority, and must be paid in full, or as far as + assets will admit. These are—parochial and local rates, due at date + of receiving order, or within a year before; assessed land, property, + and income tax, up to April 5th next before date of order, not + exceeding one year's assessment; wages and salaries of clerks, + servants, labourers, or workmen, not exceeding £50, due for four + months' service. +<br> +<p align="right"><i><span style="color: #A82C28">What is Done Well Enough, is Done Quickly Enough.</span></i></p><br> + +<a name="p1553"></a><b><i>1553. Distraint with Bankruptcy</i></b><br> +<br> + Landlord may distrain for rent either before or after bankruptcy, but + only for one year's rent if <i>after</i> bankruptcy. Any balance beyond one + year's rent must be proved as in case of an ordinary debt. +<br> + +<a name="p1554"></a><b><i>1554. Allowance for Maintenance</i></b><br> +<br> + Allowance for maintenance may be made to bankrupt by the Trustee with + consent of committee of inspection, for his support, or for services + in winding up the estate. Where the bankrupt is a beneficed clergyman, + the Trustee may apply for sequestration of profits, and, with + concurrence of the bishop, allow a sum equal to a curate's stipend for + bankrupt's services in the parish. In the case of officers and civil + servants, in receipt of salary, the Court directs what part of + bankrupt's income shall be reserved for benefit of creditors. +<br> + +<a name="p1555"></a><b><i>1555. Declaration of Final Dividend</i></b><br> +<br> + A final dividend may be declared when the Trustee and committee of + inspection consider that as much of the estate has been realised as + can be done fairly without needlessly protracting the bankruptcy. +<br> + +<a name="p1556"></a><b><i>1556. Close of Bankruptcy</i></b><br> +<br> + Bankruptcy may be declared closed, and order to that effect published + in the <i>London Gazette</i>, when the Court is satisfied that all + bankrupt's property has been realised, or a satisfactory arrangement + or composition made with the creditors. +<br> + +<a name="p1557"></a><b><i>1557. Grant of Order of Discharge</i></b><br> +<br> + Order of discharge may be granted by the Court on the application of + the bankrupt at any time after adjudication. The Court may suspend or + withhold order if bankrupt has kept back property or acted + fraudulently. +<br> + +<a name="p1558"></a><b><i>1558. Fraud</i></b><br> +<br> + In cases of fraud, the bankrupt may be proceeded against under the + Debtors Act, 1869, under which he may be imprisoned for not exceeding + two years with or without hard labour. +<br> + +<a name="p1559"></a><b><i>1559. Void Settlement</i></b><br> +<br> + Settlement of property by a Debtor on wife and children will become + void if the settlor becomes bankrupt within <i>two</i> years after date of + settlement, and within <i>ten</i> years unless it can be proved that the + settlor was able to pay his debts when settlement was made without aid + of property settled. This does not apply to a settlement made before + marriage, or after marriage of property accruing in the right of wife, + or settlement made in favour of purchaser in good faith for valuable + consideration. +<br> + +<a name="p1560"></a><b><i>1560. Arrest of the Debtor</i></b><br> +<br> + Arrest of the debtor may be ordered by the Court if, after a + bankruptcy notice or petition, there is reason to believe he is about + to abscond or to remove, conceal, or destroy any of his goods, books, + &c., or if, after a receiving order, he removes any goods above the + value of £5, or if, without good cause, he fails to attend the Court + for examination. +<br> + +<a name="p1561"></a><b><i>1561. Breach of Promise of Marriage</i></b><br> +<br> + Oral engagements and promises to marry will sustain an action, unless + the marriage is limited to take place upwards of a year from the + making of the contract, in which case the agreement to marry must be + in writing. No plaintiff can recover a verdict unless his or her + testimony shall be corroborated by some other material evidence in + support of the promise. The conduct of the suitor, subsequent to the + breaking off the engagement, would weigh with the jury in estimating + damages. An action may be commenced although the gentleman is not + married. The length of time which must elapse before action must be + reasonable. A lapse of three years, or even half that time, without + any attempt by the gentleman to renew the acquaintance, would lessen + the damages very considerably—perhaps do away with all chance of + success, unless the delay could be satisfactorily explained.<br> +<br> + The mode of proceeding is by an action at law. For this an attorney + must be retained, who will manage the whole affair to its termination. + The first proceeding (the writ, service thereof, &c.) costs from £2 to + £5. The next proceeding—from a fortnight to a month after service of + the writ—costs about £5 more. The whole costs, to the verdict of the + jury, from £35 to £50, besides the expenses of the lady's witnesses. + If the verdict be in her favour, the other side have to pay her costs, + with the exception of about £10. If the verdict be against her, the + same rule holds good, and she must pay her opponent's costs—probably + from £60 to £70. +<br> +<p align="right"><i><span style="color: #A82C28">Too Many Cooks Spoil the Broth.</span></i></p><br> + +<a name="p1562"></a><b><i>1562. Before Going to Law</i></b><br> +<br> + Before legal proceedings are commenced, a letter should be written to + the gentleman, by the father or brother of the lady, requesting him to + fulfil his engagement. A copy of this letter should be kept, and it + had better be delivered by some person who can prove that he did so, + and that the copy is correct: he should make a memorandum of any + remarks or conversation. +<br> + +<a name="p1563"></a><b><i>1563. Examples</i></b><br> +<br> +We give an abstract or two from the law authorities: they will, we + have no doubt, be perused by our fair readers with great attention, + and some satisfaction. + + <blockquote> "A man who was paying particular attentions to a young girl, was + asked by the father of the latter, after one of his visits, what his + intentions were, and he replied, 'I have pledged my honour to marry + the girl in a month after Christmas'; and it was held that this + declaration to the father, who had a right to make the inquiry, and + to receive a true and correct answer, taken in connection with the + visits to the house, and the conduct of the young people towards + each other, was sufficient evidence of a promise of marriage."</blockquote> +<br> + +<a name="p1564"></a><b><i>1564. Length of Engagement</i></b><br> +<br> + "The Common Law does not altogether discountenance long engagements + to be married. If parties are young, and circumstances exist, + showing that the period during which they had agreed to remain + single was not unreasonably long, the contract is binding upon them; + but if they are advanced in years, and the marriage is appointed to + take place at a remote and unreasonably long period of time, the + contract would be voidable, at the option of either of the parties, + as being in restraint of matrimony. If no time is fixed and agreed + upon for the performance of the contract, it is in contemplation of + law <i>a contract to marry within a reasonable period after request.</i>" +<br> + +<a name="p1565"></a><b><i>1565. Call or Refusal</i></b><br> +<br> + "Either of the Parties, therefore, after the making of such a + contract, may call upon the other to fulfil the engagement; and in + case of a refusal, or a neglect so to do on the part of the latter + within a reasonable time after the request made, the party so + calling upon the other for a fulfilment of the engagement may treat + the betrothment as at end, and bring an action for damages for a + breach of the engagement. If both parties lie by for an unreasonable + period, and neither renew the contract from time to time by their + conduct or actions, nor call upon one another to carry it into + execution, the engagement will be deemed to be abandoned by mutual + consent, and the parties will be free to marry whom they please." +<br> + +<a name="p1566"></a><b><i>1566. Roman Law</i></b><br> +<br> + "The Roman Law very properly considered the term of two years amply + sufficient for the duration of a betrothment; and if a man who had + engaged to marry a girl did not think fit to celebrate the nuptials + within two years from the date of the engagement, the girl was + released from the contract." +<br> + +<a name="p1567"></a><b><i>1567. Deed of Separation between a Man and his Wife</i></b><br> +<br> + <blockquote> This indenture, made the —— day of ——, in the year of our Lord + 1864, between Charles B——, of ——, of the first part, Anna R—— + B—— (the wife of the said Charles B——), of the second part, and + G—— R—— B—— of the third part: Whereas the said Charles B—— + and Anna R——, his wife, have, for good reasons, determined to live + separate and apart from each other, and on that consideration the + said Charles B—— hath consented to allow unto the said Anna R—— + B—— a clear weekly payment or sum of ——s., for her maintenance + and support during her life, in manner hereinafter contained: And + whereas the said G—— R—— B—— hath agreed to become a party to + these presents, and to enter into the covenant hereinafter contained + on his part:<br> +<br> + Now this indenture witnesseth, that in pursuance of the said + agreement, he, the said Charles B—, for himself, his heirs, + executors, and administrators, doth covenant, promise, and agree, to + and with the said G—R—B—, his executors, administrators, and + assigns in manner following, that is to say, that he, the said + Charles B—, shall and will, from time to time, and at all times + hereafter, permit and suffer the said Anna R—B—to live separate + and apart from him, the said Charles B—, as if she were sole and + unmarried, and in such place and places as to her from time to time + shall seem meet; and that he, the said Charles B—, shall not nor + will molest or disturb the said Anna R—B—in her person or manner + of living, nor shall, at any time or times, hereafter require, or by + any means whatever, either by ecclesiastical censures, or by taking + out citation, or other process, or by commencing or instituting any + suit whatsoever, seek or endeavour to compel any restitution of + conjugal rights, nor shall not nor will commence or prosecute + proceedings of any description against the said Anna R—B—in any + ecclesiastical court or elsewhere; nor shall nor will use any force, + violence, or restraint to the person of the said Anna R—B—; nor + shall nor will, at any time during the said separation, sue, or + cause to be sued, any person or persons whomsoever for receiving, + harbouring, lodging, protecting, or entertaining her, the said Anna + R—B—, but that she, the said Anna R—B—, may in all things live + as if she were a <i>feme sole</i> and unmarried, without the restraint + and coercion of the said Charles B—, or any person or person by his + means, consent, or procurement; and also that all the clothes, + furniture, and other the personal estate and effects, of what nature + or kind soever, now belonging or at any time hereafter to belong to, + or be in the actual possession of her, the said Anna R—B—; and all + such sums of money and personal estate as she, the said Anna R—B—, + or the said Charles B—in her right, shall or may at any time or + times during the said separation acquire or be entitled to at law or + in equity, by purchase, gift, will, intestacy, or otherwise, shall + be the sole and separate property of the said Anna R—B—, to + manage, order, sell, dispose of, and use the same in such manner, to + all intents and purposes, as if she were a <i>feme sole</i> and + unmarried:<br> +<br> + And further, that he, the said Charles B—, his executors or + administrators, or some or one of them, shall and will well and + truly pay, or cause to be paid, unto the said G—R—B, his + executors, administrators, or assigns, a clear weekly payment or sum + of —s., on Monday in each and every week during the life of the + said Anna R—B—, but in trust for her, the said Anna R—B—, for + her separate maintenance and support: And the said G—R—B—, for + himself, his heirs, executors, and administrators, doth hereby + covenant and agree to and with the said Charles B—, his executors, + administrators, and assigns, that she, the said Anna R—B—, shall + not nor will not, at any time or times hereafter, in any wise molest + or disturb him the said Charles B—, or apply for any restitution of + conjugal rights, or for alimony, or for any further or other + allowance or separate maintenance than the said weekly sum of —s; + and that he, the said G—R— his heirs, executors, or + administrators, shall and will, from time to time, at all times + hereafter, save, defend, and keep harmless and indemnify the said + Charles B—, his heirs, executors, and administrators, and his and + their lands and tenements, goods and chattels, of, from, and against + all and all manner of action and actions, suit and suits, and all + other proceedings whatsoever which shall or may at any time + hereafter be brought, commenced, or prosecuted against him the said + Charles B—, his heirs, executors, or administrators, or any of + them, and also of, from, and against all and every sum and sums of + money, costs, damages, and expenses which he, the said Charles B—, + his executors, administrators, and assigns, shall or may be obliged + to pay, or shall or may suffer, sustain, or be put unto, for, or by + reason, or on account of any debt or debts which shall, at any time + hereafter, during such separation as aforesaid, be contracted by the + said; Anna R— B—, or by reason, or means, or on account of any + act, matter, cause, or thing whatsoever relating thereto. In witness + whereof, the said parties to these presents have hereunto set their + hands and seals, the day and year first above written.</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">At Open Doors Dogs Come In.</span></i></p><br> + +<a name="p1568"></a><b><i>1568. Divorce and other Matrimonial Causes</i></b><br> +<br> + The powers of the Ecclesiastical Court are abolished in these cases, + which are now taken in the Probate, Divorce, and Admiralty Division of + the High Court. +<br> +<p align="right"><i><span style="color: #A82C28">Idle Folks Take the Most Pains.</span></i></p><br> + +<a name="p1569"></a><b><i>1569. Divorce à mensâ et thoro</i></b><br> +<br> + By Divorce <i>à mensâ et thoro</i> is meant a separation only; it does not + sever the matrimonial tie, so as to permit the parties to contract + another marriage. These are now called <i>judicial separations.</i> +<br> + +<a name="p1570"></a><b><i>1570. Suits of Jactitation of Marriage</i></b><br> +<br> + By suits of jactitation of marriage is meant suits which are brought + when a person maliciously and falsely asserts that he or she is + already married to another, whereby a belief in their marriage is + spread abroad, to the injury of the complaining party. +<br> + +<a name="p1571"></a><b><i>1571. Absolute Divorce</i></b><br> +<br> + By absolute divorce is meant a dissolution of the marriage, by which + the parties are set absolutely free from all marital engagements, and + capable of subsequent marriage. In these cases a <i>decree nisi</i> is + first obtained, which is made absolute after the lapse of a certain + time, unless the decree should be set aside by subsequent appeal. +<br> + +<a name="p1572"></a><b><i>1572. Grounds of Divorce</i></b><br> +<br> + The grounds of divorce are very various, and in most cases fit only + for confidential communication to a solicitor. In all cases a highly + respectable professional adviser should be employed. +<br> + +<a name="p1573"></a><b><i>1573. Sentence of Judicial Separation</i></b><br> +<br> + A sentence of judicial separation may be obtained either by the + husband or the wife, on the ground of desertion without cause for two + years or upwards. To constitute wilful desertion on the part of the + husband, his absence must be against the will of his wife, and she + must not have been a consenting party to it. +<br> + +<a name="p1574"></a><b><i>1574. Insufficient Grounds</i></b><br> +<br> + Persons cannot be legally separated upon the mere disinclination of + one or both to live together. The disinclination must be proved upon, + reasons that the law recognises; and the court must see that those + reasons actually exist. +<br> + +<a name="p1575"></a><b><i>1575. Costs</i></b><br> +<br> + The amount of costs of a judicial separation or a divorce varies from + £25 to £500 or more, according to the circumstances of the suit, and + the litigation that may ensue. But a person being a pauper may obtain + relief from the court by suing <i>in forma pauperis.</i> Any such person + must lay a case before counsel, and obtain an opinion from such + counsel that he or she has reasonable grounds for appealing to the + court for relief. The opinion of the counsel must then be laid before + the judge ordinary, and leave be obtained to proceed with the suit. +<br> + +<a name="p1576"></a><b><i>1576. Magisterial Order for Protection of Wife's Property</i></b><br> +<br> + When a wife is able to prove that her husband has deserted her without + cause and against her will, she may obtain from the Matrimonial Court, + or from the judge ordinary, an order to protect her against his + creditors, and against any person claiming under him, by way of + purchase or otherwise, any property she may acquire by her own lawful + industry, or may become possessed of after such desertion. +<br> + +<a name="p1577"></a><b><i>1577. Obtaining an Order</i></b><br> +<br> + The order may in any case be obtained from the court, and when the + wife lives in London, from a police magistrate; or where she lives in + the country, from two magistrates sitting in petty sessions. +<br> + +<a name="p1578"></a><b><i>1578. Nature of the Order (1)</i></b><br> +<br> + The order does not prevent the Husband returning to his Wife, but only + prevents his taking her earnings while the desertion continues. +<br> +<p align="right"><i><span style="color: #A82C28">Home is Home, be it Ever So Homely.</span></i></p><br> + +<a name="p1579"></a><b><i>1579. Nature of the Order (2)</i></b><br> +<br> + The order, when obtained, puts the wife in the same position with + regard to ownership of property and the right to sue and be sued upon + contracts (that is, all bargains and business transactions), as if she + had obtained the decree of judicial separation, placing her, in fact, + if the situation of a single woman. +<br> + +<a name="p1580"></a><b><i>1580. Penalty</i></b><br> +<br> + If after this Order is made, the husband, or any creditor of his, or + person claiming through him by purchase or otherwise, should seize or + continue to hold any property of the wife, after notice of such order, + the wife may bring an action against her husband or such other person, + and may recover the property itself, and double its value in money. +<br> + +<a name="p1581"></a><b><i>1581. Liability of Husband for Wife's Debts</i></b><br> +<br> + A husband is only liable for the debts and liabilities of his wife + contracted before marriage to the extent of the property which he + receives from, or becomes entitled to through his wife. The wife + herself is liable to the extent of her separate property for all debts + incurred by her either before or after marriage. +<br> + +<a name="p1582"></a><b><i>1582. Earnings, etc., of Married Women</i></b><br> +<br> +A married woman, after January 1, 1883, may carry on business separate + from her husband, and is entitled absolutely for her separate use to + all wages and earnings acquired by her in any employment, occupation, + or trade, in which she is engaged, and which she carries on separately + from her husband, and to all money acquired by her through the + exercise of any literary, artistic, or scientific skill, and her + receipt alone is a good discharge for the amount. +<br> + +<a name="p1583"></a><b><i>1583. Personal Property, etc., of Married Women</i></b><br> +<br> + A woman married after January 1, 1883, is entitled to hold all real + and personal property which she was entitled to either at or after + marriage, for her separate use. +<br> + +<a name="p1584"></a><b><i>1584. To Search for Wills</i></b><br> +<br> + If you wish to examine a will, your best course is to go to "The Wills + Office," at Somerset House, Strand, have on a slip of paper the name + of the testator—this, on entering, give to a clerk whom you will see + at a desk on the right. At the same time pay a shilling, and you will + then be entitled to search all the heavy Index volumes for the + testator's name. The name found, the clerk will hand over the will for + perusal, and there is no difficulty whatever, <i>provided you know about + the year of the testator's death.</i> The Indexes are all arranged and + numbered according to their years.<br> +<br> + Not only the names of those who left wills are given, but also of + those intestates to whose effects letters of administration have been + granted. There is no charge beyond the shilling paid for entering. If + you require a copy of the will, the clerk will calculate the expense, + and you can have the copy in a few days. No questions whatever are + asked—nor does the length of the will, or the time occupied in + reading it, make any difference in the charge. Beyond the shilling + paid on entering, there is no other demand whatever, unless for + copying the whole or a portion of the will.<br> +<br> + If the deceased at the time of his death had a fixed place of abode + within the district of any of the District Registries attached to the + Court of Probate, the will may now be proved, or letters of + administration obtained from the district registrar. There are + numerous district registries, viz., at Liverpool, Manchester, Bristol, + York, Newcastle, Durham, and other places. If the will has not been + proved in London, it will be found in the registry of the district in + which the deceased dwelt at the time of his death. The same rules are + observed in the country as in London, with regard to examination, &c. + The fee—one shilling—is the same in all. Having ascertained that the + deceased left a will, and that it has been proved, the next inquiry + is, <i>"Where was it proved?"</i> The above explanation and remarks apply + also to the administrations granted to the effects of those who died + without wills. +<br> +<p align="right"><i><span style="color: #A82C28">Every Man's House is His Castle.</span></i></p><br> + +<a name="p1585"></a><b><i>1585. Making a Will</i></b><br> +<br> +The personal property of any person deceased, left undisposed of by + deed or will, is divisible among his widow, should he leave one, and + his next of kin, in the following order: +<br> +<ol start=1 type="i"><li> + Children, grandchildren, great-grandchildren, &c. The next + inheritors, in the absence of these, are,</li></ol> + +<ol start=2 type="i"><li> + + Father;—if none, mother, and brothers and sisters, and their + children (but not their grandchildren);</li></ol> + +<ol start=3 type="i"><li> + + His grandfathers and grandmothers;—if none,</li></ol> + +<ol start=4 type="i"><li> + + His uncles and aunts;—if none,</li></ol> + +<ol start=5 type="i"><li> + + His cousins, and great-nephews and nieces.</li></ol> +<br> + +<a name="p1586"></a><b><i>1586. Further Details on Intestacy</i></b><br> +<br> + If the Deceased leave a Widow, but no child or children, one half of + his personal estate will fall to his widow, and the other half will be + divisible among the next of kin. The father of an intestate without + children is entitled to one half of his estate, if he leave a widow, + and to the whole if he leave no widow. When the nearest of kin are the + mother and the brothers and sisters, the personal estate is divisible + in equal portions, one of which will belong to the mother, and one to + each of the brothers and sisters; and if there be children of a + deceased brother or sister, an equal portion is divisible among each + family of children. +<br> + +<a name="p1587"></a><b><i>1587. Valid Wills (1)</i></b><br> +<br> + Wills, to be Valid, can only be made by persons at or above the age of + twenty-one, and in a sound state of mind at the time of making the + last will and testament; not attainted of treason; nor a felon; nor an + outlaw. As regards the power of married women to make wills, a married + woman may make a will, disposing, as she may think fit, of all + property to which she is entitled for her separate use. +<br> + +<a name="p1588"></a><b><i>1588. Valid Wills (2)</i></b><br> +<br> + No will is valid unless it is in writing, signed at the foot or end + thereof by the testator, or by some other person in his presence and + by his direction. And such signature must be made or acknowledged by + the testator, in the presence of two or more witnesses, all of whom + must be present at the same time, and such witnesses must attest and + subscribe the will in the presence and with the knowledge of the + testator. +<br> + +<a name="p1589"></a><b><i>1589. Irrevocable</i></b><br> +<br> + A Will or Codicil once made cannot be altered or revoked, unless + through a similar formal process to that under which it was made; or + by some other writing declaring an intention to revoke the same, and + executed in the manner in which an original will is required to be + executed; or by the burning, tearing, or otherwise destroying the same + by the testator, or by some person in his presence and by his + direction with the intention of revoking the same. +<br> + +<a name="p1590"></a><b><i>1590. Loses Effect</i></b><br> +<br> + No Will or Codicil, or any part of either, that has once been revoked + by any or all of these acts, can be revived again, unless it be + executed in the manner that a fresh will or codicil is required to be. +<br> + +<a name="p1591"></a><b><i>1591. Alterations</i></b><br> +<br> + Alterations in Wills or Codicils require the signature of the testator + and of two witnesses to be made upon the margin, or upon some other + part of the will, opposite or neat to the alteration. +<br> + +<a name="p1592"></a><b><i>1592. Revoked by Marriage</i></b><br> +<br> + Every Will is revoked by the subsequent marriage of the testator or + testatrix, except a will made in the exercise of a power of + appointment, when the property appointed thereby would not, in default + of appointment, pass to the heir, executor, or administrator, or next + of kin of the testator or testatrix. +<br> + +<a name="p1593"></a><b><i>1593. Basic Requirements</i></b><br> +<br> + There being no Stamp Duty, or tax, on a will itself, it should be + written on plain parchment or paper. Nor is it necessary, though + always advisable where means are sufficient, to employ a professional + adviser to draw up and complete the execution of a will. +<br> + +<a name="p1594"></a><b><i>1594. Identifying a Illegitimate Child</i></b><br> +<br> +If it be intended to give a legacy to an illegitimate child, the + testator must not class him with the lawful children, or designate him + simply as the child of his reputed parent, whether father or mother, + but must describe the child by name as the reputed child of —— or + ——, so as to leave no doubt of identity. +<br> + +<a name="p1595"></a><b><i>1595. Paraphernalia</i></b><br> +<br> + Wearing apparel, jewels, &c., belonging to a wife are considered in + law her "paraphernalia;" and though liable for the husband's debts + while living, cannot be willed away from her by her husband, unless he + wills to her other things in lieu thereof, expressing such intention + and desire in the will.<br> +<br> +The wife may then make her choice whether she will accept the + substituted gift, or remain possessed of what the law declares her + entitled to. +<br> +<p align="right"><i><span style="color: #A82C28">Half a Loaf is Better than No Bread.</span></i></p><br> + +<a name="p1596"></a><b><i>1596. Property of Different Kinds</i></b><br> +<br> + Where property is considerable, and of different kinds,—or even where + inconsiderable, if of different kinds, and to be disposed of to + married or other persons, or for the benefit of children, for + charities, or trusts of any description, it is absolutely necessary + and proper that a qualified legal adviser should superintend the + execution of the will. +<br> + +<a name="p1597"></a><b><i>1597. Executors</i></b><br> +<br> + When a person has resolved upon making a will, he should select from + among his friends persons of trust to become his executors, and should + obtain their consent to act. And it is advisable that a duplicate copy + of the will should be entrusted to the executor or executors. Or he + should otherwise deposit a copy of his will, or the original will, in + the office provided by the Probate Division of the High Court for the + safe custody of wills. +<br> + +<a name="p1598"></a><b><i>1598. Simple Form of Will</i></b><br> +<br> The following is a simple Form Of Will: +<blockquote>This is the last will and testament of J—— B——, of No. 3, King's + Road, Chelsea. I hereby give, devise, and bequeath to my wife, Mary + B——, her heirs, executors, and administrators, for her and their + own use and benefit, absolutely and for ever, all my estate and + effects, both real and personal, whatsoever and wheresoever, and of + what nature and quality soever; and I hereby appoint her, the said + Mary B——, sole executrix of this my will. In witness whereof I + have hereunto set my hand this —— day of ——, one thousand eight + hundred and ——.<br> +<br> + <b>John B</b>——.<br> +<br> + Signed by the said John B—— in the presence of us, present at the + same time, who, in his presence, and in the presence of each other, + attest and subscribe our names as witnesses hereto.<br> +<br> + <b>John Williams</b>, 15, Oxford Street, Westminster.<br> +<br> + <b>Henry Jones</b>, 19, Regent Street, Westminster.</blockquote> +<br> + +<a name="p1599"></a><b><i>1599. Other Forms of Wills</i></b><br> +<br> + Other forms of wills give particular legacies to adults, or to + infants, with direction for application of interest during minority; + to infants, to be paid at twenty-one without interest; specific + legacies of government stock; general legacies of ditto; specific + legacies of leasehold property or household property; immediate or + deferred annuities; to daughters or sons for life, and after them + their children; legacies with directions for the application of the + money; bequests to wife, with conditions as to future marriage; define + the powers of trustees, provide for and direct the payment of debts, + &c. All these more complicated forms of wills require the + superintendence of a professional adviser. +<br> + +<a name="p1600"></a><b><i>1600. Crossing Cheques</i></b><br> +<br> + If cheques have two parallel lines drawn across them, with or without + the addition of the words <i>"& Co.,"</i> they will only be paid to a + banker. +<br> + +<a name="p1601"></a><b><i>1601. Banker's Name across Cheque</i></b><br> +<br> + If, in addition, the name of any particular banker be written across + the cheque, it will only be paid to that banker or his agent. +<br> + +<a name="p1602"></a><b><i>1602. Effect of Words "Not Negotiable" on Cheque</i></b><br> +<br> + If the words "Not Negotiable" be written across a cheque, the lawful + holder of the cheque is not prevented thereby from negotiating it. The + effect of these words is to prevent any person receiving a cheque so + marked from acquiring a better title to it than the person had from + whom he received it. If, therefore, such a cheque has been stolen, the + thief cannot, by passing it away for value, vest in the person so + acquiring it a good title. +<br> + +<a name="p1603"></a><b><i>1603. Repayment of Money, etc., borrowed when under Age</i></b><br> +<br> + An infant, or person under twenty-one years of age, is not liable to + repay money borrowed by him, nor to pay for goods supplied to him, + unless they be necessaries. +<br> + +<a name="p1604"></a><b><i>1604. Acceptance of Liability</i></b><br> +<br> + Even if a person after coming of age promise to pay debts contracted + during infancy, he is not liable, whether the promise be made in + writing or not. +<br> +<p align="right"><i><span style="color: #A82C28">Wilful Waste Makes Woeful Want.</span></i></p><br> + +<a name="p1605"></a><b><i>1605. Limitation of Recovery of Land or Real Estate</i></b><br> +<br> + A person becoming entitled to any land or real estate, must bring an + action to recover it within <i>twelve</i> years from the time when his + right accrued, otherwise his claim will be barred by the "Statute of + Limitations." +<br> + +<a name="p1606"></a><b><i>1606. Recovery of Damages by Workmen from Employer</i></b><br> +<br> +By the "Employers' Liability Act," 1880, a workman may recover from + his employer damages for personal injuries sustained by him in the + course of his employment, if the accident happen through any one of + the following causes: +<br> + +<ol start=1 type="i"><li> + A defect in the way, works, machinery, or plant used in the + employer's business, and which defect the employer negligently + allows to remain unremedied.</li></ol> + +<ol start=2 type="i"><li> + + The negligence of some superintendent or overlooker in the + service of the employer.</li></ol> + +<ol start=3 type="i"><li> + + The negligence of the foreman or other person in the service of + the employer, whose orders or directions the workman was bound to + obey and did obey.</li></ol> + +<ol start=4 type="i"><li> + + The act or omission of any person in the service of the employer + done or made in obedience to the rules, bye-laws, or instructions + of the employer.</li></ol> + +<ol start=5 type="i"><li> + + The negligence of any person in the service of the employer who + has the charge or control of any signal, points, locomotive engine, + or train upon a railway.</li></ol> +<br> + +<a name="p1607"></a><b><i>1607. Amount Recoverable</i></b><br> +<br> + + The largest sum which a workman can recover in any of the above cases + is limited to the amount of the average earnings for <i>three</i> years of + a person in his situation. +<br> + +<a name="p1608"></a><b><i>1608. Notice to Employer</i></b><br> +<br> + Notice in writing of the injury must be given to the employer, or sent + by registered post, giving the name and address of the person injured, + the date of the accident, and stating in ordinary language the cause + of the injury. +<br> + +<a name="p1609"></a><b><i>1609. Actions for Compensation to be brought in County Court</i></b><br> +<br> + All actions for compensation under the above Act must be brought in + the County Court, and commenced within six months of the accident, or, + in case the workman die and the action is brought by his + representatives, then within <i>twelve</i> months from his death. +<br> + +<a name="p1610"></a><b><i>1610. Bills of Sale</i></b><br> +<br> + The "Bills of Sale Act," which came into operation on November 1, + 1882, effects several noteworthy changes of the utmost importance. It + repeals part of the Act of 1878, which repealed the Act of 1854. +<br> + +<a name="p1611"></a><b><i>1611. What the term "Bill of Sale" includes</i></b><br> +<br> + The term "bill of sale" is made to include, in addition to those + assignments of personal property which were within its meaning under + the Act of 1854, "inventories of goods with receipt thereto attached; + and receipts for purchase-moneys of goods," where the goods remain in + the possession of the seller, and also an agreement to give a bill of + sale. +<br> + +<a name="p1612"></a><b><i>1612. What the term "Personal Chattels" includes</i></b><br> +<br> + The term "personal chattels" has also a wider meaning than under the + old law, as it includes fixtures and growing crops when separately + assigned, and trade machinery when assigned, together with an interest + in land so as to require registration. +<br> + +<a name="p1613"></a><b><i>1613. Chief Provisions of the Act</i></b><br> +<br> + All bills of sale made or given in consideration of any sum under £30 + are void. No bill of sale executed after the Act shall be any + protection to the goods comprised therein against distress for poor + and other parochial rates. +<br> + +<a name="p1614"></a><b><i>1614. Instruments giving Powers of Distress</i></b><br> +<br> + Certain instruments giving powers of distress are also to be + registered under the Act to be of any validity against the trustees in + bankruptcy or execution creditors. +<br> + +<a name="p1615"></a><b><i>1615. Registration of Bill of Sale</i></b><br> +<br> + Every bill of sale must be registered within <i>seven</i> days of its + making, instead of within <i>twenty-one</i> days as under the old law; and + provision is made to prevent the evasion of the Act of 1878 by means + of renewed bills of sale in respect of the same debt—a practice much + resorted to up to the passing of that Act in order to avoid + registration. +<br> +<p align="right"><i><span style="color: #A82C28">Wise People are the Most Modest.</span></i></p><br> + +<a name="p1616"></a><b><i>1616. Renewal of Registration</i></b><br> +<br> + Registration of unsatisfied bills of sale must he renewed every <i>five</i> + years. +<br> + +<a name="p1617"></a><b><i>1617. Voidance of Bill of Sale</i></b><br> +<br> + A bill of sale executed within seven days after the execution of a + prior unregistered bill of sale, if comprising all or part of the same + chattels, and if given as a security for the same debt or any part + thereof, will be absolutely void. +<br> + +<a name="p1618"></a><b><i>1618. Bills of Sale to be Executed in presence of Solicitor</i></b><br> +<br> + To prevent necessitous persons being inveigled by sharpers into + signing bills of sale for sums in excess of advances, or in blank, as + has been done in some cases, every bill of sale had to be executed in + the presence of a solicitor, but under the Bills of Sale Act, 1882, + this is no longer imperative, the condition only affecting bills drawn + under the Act of 1878. +<br> + +<a name="p1619"></a><b><i>1619. Preserving Fruit</i></b><br> +<br> + The grand secret of preserving is to deprive the fruit of its water of + vegetation in the shortest time possible; for which purpose the fruit + ought to be gathered just at the point of proper maturity. An + ingenious French writer considers fruit of all kinds as having four + distinct periods of maturity—the maturity of vegetation, of + honeyfication, of expectation, and of coction. +<br> + +<a name="p1620"></a><b><i>1620. The First Period</i></b><br> +<br> + The first period he considers to be that when, having gone through the + vegetable processes up to the ripening, it appears ready to drop + spontaneously. This, however, is a period which arrives sooner in the + warm climate of France than in the colder orchards of England; but its + absolute presence may be ascertained by the general filling out of the + rind, by the bloom, by the smell, and by the facility with which it + may be plucked from the branch. But even in France, as generally + practised in England, this period may be hastened, either by cutting + circularly through the outer rind at the foot of the branch, so as to + prevent the return of the sap, or by bending the branch to a + horizontal position on an espalier, which answers the same purpose. +<br> + +<a name="p1621"></a><b><i>1621. The Second Period</i></b><br> +<br> + The second period, or that of Honeyfication, consists in the ripeness + and flavour which fruits of all kinds acquire if plucked a few days + before arriving at their first maturity, and preserved under a proper + degree of temperature. Apples may acquire or arrive at this second + degree of maturity upon the tree, but it too often happens that the + flavour of the fruit is thus lost, for fruit over-ripe is always found + to have parted with a portion of its flavour. +<br> + +<a name="p1622"></a><b><i>1622. The Third Stage</i></b><br> +<br> + The third stage, or of Expectation, as the theorist quaintly terms it, + is that which is acquired by pulpy fruits, which, though sufficiently + ripe to drop off the tree, are even then hard and sour. This is the + case with several kinds both of apples and pears, not to mention other + fruits, which always improve after keeping in the confectionery,—but + with respect to the medlar and the quince, this maturity of + expectation is absolutely necessary. +<br> + +<a name="p1623"></a><b><i>1623. The Fourth Degree</i></b><br> +<br> + The fourth degree of maturity, or of Coction, is completely + artificial, and is nothing more nor less than the change produced upon + fruit by the aid of culinary heat. +<br> + +<a name="p1624"></a><b><i>1624. Maturity of Vegetation</i></b><br> +<br> + We have already pointed out the first object necessary in the + preservation of fruit, its maturity of vegetation, and we may apply + the same principle to flowers or leaves which may be gathered for use. +<br> + +<a name="p1625"></a><b><i>1625. Flowers</i></b><br> +<br> +The flowers ought to be gathered a day or two before the petals are + ready to drop off spontaneously on the setting of the fruit: and the + leaves must he plucked before the season has begun to rob them of + their vegetable juices. The degree of heat necessary for the purpose + of drying must next be considered, as it differs considerably with + respect to different substances. +<br> + +<a name="p1626"></a><b><i>1626. Degrees of Heat Required</i></b><br> +<br> + Flowers or aromatic plants require the smallest increase of heat + beyond the temperature of the season, provided that season be genial: + something more for rinds or roots, and a greater heat for fruits; but + this heat must not be carried to excess. +<br> +<p align="right"><i><span style="color: #A82C28">Fools Have an Abundance of Vanity.</span></i></p><br> + +<a name="p1627"></a><b><i>1627. Proportions of Heat</i></b><br> +<br> + Philosophic confectioners may avail themselves of the thermometer; but + practice forms the best guide in this case, and therefore we shall + say, without speaking of degrees of Fahrenheit or Réaumur, that if the + necessary heat for flowers is one, that for rinds and roots must be + one and a quarter, that for fruits one and three quarters, or nearly + double of what one may be above the freezing point. +<br> + +<a name="p1628"></a><b><i>1628. Hints about making Preserves</i></b><br> +<br> +It is not generally known that boiling fruit a long time, and + <i>skimming it well, without sugar</i>, and <i>without a cover</i> to the + preserving pan, is a very economical and excellent way—economical, + because the bulk of the scum rises from the <i>fruit</i>, and not from the + <i>sugar</i>; but the latter should be good. Boiling it without a <i>cover</i> + allows the evaporation of all the watery particles therefrom, and + renders the preserves firm and well flavoured. The proportions are, + three quarters of a pound of sugar to a pound of fruit. Jam made in + this way of currants, strawberries, raspberries, or gooseberries, is + excellent. The sugar should be added after the skimming is completed. +<br> + +<a name="p1629"></a><b><i>1629. To make a Syrup</i></b><br> +<br> + Dissolve one pound of sugar in about a gill of water, boil for a few + minutes, skimming it till quite clear. To every two pounds of sugar + add the white of one egg well beaten. Boil very quickly, and skim + carefully while boiling. +<br> + +<a name="p1630"></a><b><i>1630. Covering for Preserves</i></b><br> +<br> + White paper cut to a suitable size, dipped in brandy, and put over the + preserves when cold, and then a double paper tied over the top. All + preserves should stand a night before they are covered. Instead of + brandy, the white of eggs may be used to glaze the paper covering, and + the paper may be pasted round the edge of the pot instead of tied—it + will exclude the air better. +<br> + +<a name="p1631"></a><b><i>1631. To Bottle Fruits</i></b><br> +<br> + Let the fruit to be preserved be quite dry, and without blemish. Take + a bottle that is perfectly clean and dry within, and put in the fruit + in layers, sprinkling sugar between each layer, put in the bung, and + tie bladder over, setting the bottles, bung downwards, in a large + stewpan of cold water, with hay between to prevent breaking. When the + skin is just cracking, take them out. All preserves require exclusion + from the air. Place a piece of paper dipped in sweet oil over the top + of the fruit; prepare thin paper, immersed in gum-water, and while + wet, press it over and around the top of the jar; as it dries, it will + become quite firm and tight. + +<br> + +<a name="p1632"></a><b><i>1632. Keeping Apples</i></b><br> +<br> + Apples for keeping should be laid out on a <i>dry</i> floor for three + weeks. They may then be packed away in layers, with dry straw between + them. Each apple should be rubbed with a dry cloth as it is put away. + They should be kept in a cool place, but should be sufficiently + covered with straw to protect them from frost. They should be plucked + on a dry day. +<br> + +<a name="p1633"></a><b><i>1633. Dried Apples</i></b><br> +<br> + Dried apples are produced by taking fine apples of good quality, and + placing them in a very slow oven for several hours. Take them out + occasionally, rub and press them flat. Continue until they are done. + If they look dry, rub over them a little clarified sugar. +<br> + +<a name="p1634"></a><b><i>1634. Preserved Rhubarb</i></b><br> +<br> + Peel one pound of the finest rhubarb, and cut it into pieces of two + inches in length; add 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 preserving kettle, and simmer gently until the + rhubarb is quite soft; take it out carefully with a silver spoon, and + put it into jars; then boil the syrup a sufficient time 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 bladder + to exclude the air. This preserve should be made in the spring. +<br> + +<a name="p1635"></a><b><i>1635. Dry Apricots</i></b><br> +<br> + Gather before ripe, scald in a jar put into boiling water, pare and + stone them; put into a syrup of half their weight of sugar, in the + proportion of half a pint of water to two pounds of sugar; scald, and + then boil until they are clear. Stand for two days in the syrup, then + put into a thin candy, and scald them in it. Keep two days longer in + the candy, heating them each day, and then lay them on glasses to dry. +<br> + +<a name="p1636"></a><b><i>1636. Preserved Peaches</i></b><br> +<br> + Wipe and pick the fruit, and have ready a quarter of the weight of + fine sugar in powder. Put the fruit into an ice-pot that shuts very + close; throw the sugar over it, and then cover the fruit with brandy. + Between the top and cover of the pot put a double piece of grey paper. + Set the pot in a saucepan of water till the brandy is as hot as you + can bear to put your finger into, but do not let it boil. Put the + fruit into a jar, and pour on the brandy. Cover in same manner as + preserves. +<br> + +<a name="p1637"></a><b><i>1637. Brandy Peaches</i></b><br> +<br> + Drop them into a weak boiling lye, until the skin can be wiped off. + Make a thin syrup to cover them, boil until they are soft to the + finger-nail; make a rich syrup, and add, after they come from the + fire, and while hot, the same quantity of brandy as syrup. The fruit + must be covered. +<br> + +<a name="p1638"></a><b><i>1638. Preserved Plums (1)</i></b><br> +<br> + Cut your plums in half (they must not be quite ripe), and take out the + stones. Weigh the plums, and allow a pound of loaf sugar to a pound of + fruit. Crack the stones, take out the kernels, and break them in + pieces. Boil the plums and kernels very slowly for about fifteen + minutes, in as little water as possible. Then spread them on a large + dish to cool, and strain the liquor. Next day add your syrup, and boil + for fifteen minutes. Put into jars, pour the juice over when warm, and + tie up with bladder when cold, with paper dipped in brandy over the + preserve. +<br> + +<a name="p1639"></a><b><i>1639. Preserved Plums (2)</i></b><br> +<br> + Another Way.—Plums for common use are very good done in treacle. Put + your plums into an earthen vessel that holds a gallon, having first + slit each plum with a knife. To three quarts of plums put a pint of + treacle. Cover them over, and set them on hot coals in the chimney + corner. Let them stew for twelve hours or more, occasionally stirring, + and next day put them up in jars. Done in this manner, they will keep + till the next spring. +<br> + +<a name="p1640"></a><b><i>1640. To Preserve Lemons, Whole, for Dessert</i></b><br> +<br> + Take six fine, fresh, well-shaped lemons, cut a hole just round the + stalk, and with a marrow-spoon scoop out the pips, 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 boiling water fifteen or twenty minutes); + tie it up, <i>quite hot</i>, with bladder, and set 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; set by in + a pan. Boil again next day, until so tender that the head of a large + needle will easily pierce the rind. Put in one pound of loaf sugar, + make it just boil, and leave to cool. Next day boil the syrup, and + pour it on the lemons; add one 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 <i>instantly</i> with bladder. +<br> +<p align="right"><i><span style="color: #A82C28">Vice Cheats its Votaries.</span></i></p><br> + +<a name="p1641"></a><b><i>1641. Preserved Ginger</i></b><br> +<br> + Scald the young roots till they become tender, peel them, and place in + cold water, frequently changing the water: then put into a thin syrup, + and, in a few days, put into jars, and pour a rich syrup over them. +<br> + +<a name="p1642"></a><b><i>1642. To Preserve Eggs (1)</i></b><br> +<br> + It has been long known to housewives, that the great secret of + preserving eggs fresh is to place the small end downwards, and keep it + in that position—other requisites not being neglected, such as to + have the eggs perfectly fresh when deposited for keeping, not allowing + them to become wet, keeping them cool in warm weather, and avoiding + freezing in winter. Take an inch board of convenient size, say a foot + wide, and two and a half feet long, and bore it full of holes, each + about an inch and a half in diameter; a board of this size may have + five dozen holes bored in it, for as many eggs. Then nail strips of + thin board two inches wide round the edges to serve as a ledge. Boards + such as this may now be made to constitute the shelves of a cupboard + in a cool cellar. The only precaution necessary is to place the eggs + as fast as they are laid in these holes, with the small end downwards, + and they will keep for months perfectly fresh. The great advantage of + this plan is the perfect ease with which the fresh eggs are packed + away, and again obtained when wanted. A carpenter would make such a + board for a trifling charge. +<br> + +<a name="p1643"></a><b><i>1643. Preserving Eggs (2)</i></b><br> +<br> + Another Method.—The several modes recommended for preserving eggs any + length of time are not always successful. The egg, to be preserved + well, should be kept at a temperature so low that the air and fluids + within its shell shall not be brought into a decomposing condition; + and, at the same time, the air outside of its shell should be + excluded, in order to prevent its action in any way upon the egg. +<br> + +<a name="p1644"></a><b><i>1644. Preserving Eggs (3), Mixture for</i></b><br> +<br> + The following mixture for preserving eggs was patented several years + ago by Mr. Jayne, of Sheffield. He alleged that by means of it he + could keep eggs two years. A part of his composition is often made use + of—perhaps the whole of it would be better. Put into a tub or vessel + one bushel of quicklime, two pounds of salt, half a pound of cream of + tartar, and mix the same together, with as much water as will reduce + the composition, or mixture, to that consistence that it will cause an + egg put into it to swim with its top just above the liquid; then place + the eggs therein. +<br> + +<a name="p1645"></a><b><i>1645. Preserving Eggs (4)</i></b><br> +<br> + Eggs may be preserved by applying with a brush a solution of gum + arabic to the shells, and afterwards packing them in dry charcoal dust. +<br> + +<a name="p1646"></a><b><i>1646. Improving Bad Butter</i></b><br> +<br> + Bad butter may be improved greatly by dissolving it in thoroughly hot + water; let it cool, then skim it off, and churn again, adding a little + good salt and sugar. A small portion can be tried and approved before + doing a larger quantity. The water should be merely hot enough to melt + the butter, or it will become oily. +<br> + +<a name="p1647"></a><b><i>1647. Rancid Butter</i></b><br> +<br> + This may be restored by melting it in a water bath, with some coarsely + powdered animal charcoal, which has been thoroughly sifted from dust, + and strained through flannel. +<br> + +<a name="p1648"></a><b><i>1648. Salt Butter</i></b><br> +<br> + Salt butter may be freshened by churning it with new milk, in the + proportion of a pound of butter to a quart of milk. Treat the butter + in all respects in churning as fresh. Cheap earthenware churns for + domestic use may be had at any hardware shop. +<br> + +<a name="p1649"></a><b><i>1649. To Preserve Milk</i></b><br> +<br> + Provide bottles, which must be perfectly clean, sweet, and dry; draw + the milk from the cow into the bottles, and as they are filled, + immediately cork them well up, and fasten the corks with pack-thread + or wire. Then spread a little straw at the bottom of a boiler, on + which place the bottles, with straw between them, until the boiler + contains a sufficient quantity. Fill it up with cold water; heat the + water, and as soon as it begins to boil, draw the fire, and let the + whole gradually cool. When quite cold, take out the bottles and pack + them in sawdust, in hampers, and stow them in the coolest part of the + house. Milk preserved in this manner, and allowed to remain even + eighteen months in bottles, will be as sweet as when first milked from + the cow. +<br> + +<a name="p1650"></a><b><i>1650. Keeping Meat</i></b><br> +<br> + Meat may be kept several days in the height of summer, sweet and good, + by lightly covering it with bran, and hanging it in some high or windy + room, or in a passage where there is a current of air. +<br> + +<a name="p1651"></a><b><i>1651. Hams, Tongues, &c., Glazing for</i></b><br> +<br> + Boil a shin of beef twelve hours in eight or ten quarts of water; draw + the gravy from a knuckle of veal in the same manner; put the same + herbs and spices as if for soup, and add the whole to the shin of + beef. It must be boiled till reduced to a quart. It will keep good for + a year; and when wanted for use, warm a little, and spread over the + ham, tongue, &c., with a feather. +<br> + +<a name="p1652"></a><b><i>1652. Curing of Hams and Bacon</i></b><br> +<br> + The most simple method is to use one ounce and a half of common soda + and the same quantity of saltpetre, to fourteen pounds of ham or + bacon, using the usual quantity of salt. The soda prevents that + hardness in the lean of the bacon which is so often found, and keeps + it quite mellow all through, besides being a preventive of rust. +<br> + +<a name="p1653"></a><b><i>1653. Preserving Mackerel</i></b><br> +<br> + Mackerel are at certain times exceedingly plentiful, especially to + those who live near the coast. They may be preserved so as to make an + excellent and well-flavoured dish, weeks or months after the season is + past, by the following means. Having chosen some fine fish, cleanse + them perfectly, and either boil them or lightly fry them in oil. The + fish should be divided, and the bones, heads, and skins removed; they + should then be well rubbed over with the following seasoning:—For + every dozen good-sized fish use three tablespoonfuls of salt (heaped), + one ounce and a half of common black pepper, six or eight cloves, and + a little mace, finely powdered, and as much nutmeg, grated, as the + operator chooses to afford,—not, however, exceeding one nutmeg. Let + the whole surface be well covered with the seasoning; then lay the + fish in layers packed into a stone jar (not a glazed one); cover the + whole with good vinegar, and if they be intended to be long kept, pour + salad oil or melted fat over the top. <i>Caution</i>.—The glazing on + earthen jars is made from lead or arsenic, from which vinegar draws + forth poison. +<br> + +<a name="p1654"></a><b><i>1654. Preserving Potatoes</i></b><br> +<br> + The preservation of potatoes by dipping them in boiling water is a + valuable and useful discovery. Large quantities may be cured at once, + by putting them into a basket as large as the vessel containing the + boiling water will admit, and then just dipping them a minute or two, + at the utmost. The germ, which is so near the skin, is thus destroyed + without injury to the potato. In this way several tons might be cured + in a few hours. They should be then dried in a warm oven, and laid up + in sacks, secure from the frost, in a dry place. +<br> + +<a name="p1655"></a><b><i>1655. To Preserve Cucumbers</i></b><br> +<br> + Take large and fresh-gathered cucumbers; split them down and take out + all the seeds, lay them in salt and water, sufficiently strong to bear + an egg, for three days; set them on a fire with cold water, and a + small lump of alum, and boil them a few minutes, or till tender; drain + them, and pour on them a thin syrup:—let them lie two days; boil the + syrup again, and put it over the cucumbers; repeat this part of the + process a second and a third time; then have ready some fresh + clarified sugar, boiled to a <i>blow</i> (which may be known by dipping the + skimmer into the sugar, and blowing strongly through the holes of it; + if little bladders appear, it has attained that degree); put in the + cucumbers, and simmer for five minutes;—set by till next day;—boil + the syrup and cucumbers again, and put them in glasses for use. +<br> + +<a name="p1656"></a><b><i>1656. Pickling</i></b><br> +<br> + There are three methods of pickling; the most simple is merely to put + the article into cold vinegar. The strongest pickling vinegar of white + wine should always be used for pickles; and for white pickles, use + distilled vinegar. This method may be recommended for all such + vegetables as, being hot themselves, do not require the addition of + spice, and such as do not require to be softened by heat, as capsicum, + chili, nasturtiums, button-onions, radish-pods, horseradish, garlic, + and shalots. Half fill the jars with best vinegar, fill them up with + the vegetables, and tie down immediately with bladder and leather. + One advantage of this plan is that those who grow nasturtiums, + radish-pods, and so forth, in their own gardens, may gather them from + day to day, when they are exactly of the proper growth. They are very + much better if pickled quite fresh, and all of a size, which can + scarcely be obtained if they be pickled all at the same time. The + onions should be dropped in the vinegar as fast as peeled; this + secures their colour. The horseradish should be scraped a little + outside, and cut up in rounds half an inch deep. +<br> + +<a name="p1657"></a><b><i>1657. The Second Method of Pickling.</i></b><br> +<br> + The second method of pickling is that of heating vinegar and spice, + and pouring them hot over the vegetables to be pickled, which are + previously prepared by sprinkling with salt, or immersing in brine. Do + not boil the vinegar, for if so its strength will evaporate. Put the + vinegar and spice into a jar, bung it down tightly, tie a bladder + over, and let it stand on the hob or on a trivet by the side of the + fire for three or four days; shake it well three or four times a day. + This method may be applied to gherkins, French beans, cabbage, + brocoli, cauliflowers, onions, and so forth. +<br> + +<a name="p1658"></a><b><i>1658. The Third Method of Pickling</i></b><br> +<br> + The third method of pickling is when the vegetables are in a greater + or less degree done over the fire. Walnuts, artichokes, artichoke + bottoms and beetroots are done thus, and sometimes onions and + cauliflowers. +<br> + +<a name="p1659"></a><b><i>1659. French Beans</i></b><br> +<br> + The best sort for this purpose are white runners. They are very large, + long beans, but should be gathered quite young, before they are + half-grown; they may be done in the same way as described in par. <a href="#p1656">1656</a>. +<br> + +<a name="p1660"></a><b><i>1660. Onions</i></b><br> +<br> + Onions should be chosen about the size of marbles; the silver-skinned + sort are the best. Prepare a brine, and put them into it hot; let them + remain one or two days, then drain them, and when quite dry, put them + into clean, dry jars, and cover them with hot pickle, in every quart + of which has been steeped one ounce each of horseradish sliced, black + pepper, allspice, and salt, with or without mustard seed. In all + pickles the vinegar should always be two inches or more above the + vegetables, as it is sure to shrink, and if the vegetables are not + thoroughly immersed in pickle they will not keep. +<br> + +<a name="p1661"></a><b><i>1661. Red Cabbage</i></b><br> +<br> + Choose fine firm cabbages—the largest are not the best; trim off the + outside leaves; quarter the cabbage, take out the large stalk, slice + the quarters into a cullender, and sprinkle a little salt between the + layers; put but a little salt—too much will spoil the colour; let it + remain in the cullender till next day, shake it well, that all the + brine may run off; put it in jars, cover it with a hot pickle composed + of black pepper and allspice, of each an ounce, ginger pounded, + horseradish sliced, and salt, of each half an ounce, to every quart of + vinegar (steeped as above directed); two capsicums may be added to a + quart, or one drachm of cayenne. +<br> + +<a name="p1662"></a><b><i>1662. Garlic and Shalots</i></b><br> +<br> + Garlic and shalots may be pickled in the same way as <a href="#p1660">onions</a>. +<br> + +<a name="p1663"></a><b><i>1663. Melons, Mangoes and Long Cucumbers</i></b><br> +<br> + Melons, mangoes and long cucumbers may all be done in the same manner. + Melons should not be much more than half-grown; cucumbers full grown, + but not overgrown. Cut off the top, but leave it hanging by a bit of + rind, which is to serve as a hinge to a box-lid; with a marrow-spoon + scoop out all the seeds, and fill the fruit with equal parts of + mustard seed, ground pepper, and ginger, or flour of mustard instead + of the seed, and two or three cloves of garlic. The lid which encloses + the spice may be sewed down or tied, by running a white thread through + the cucumber and through the lid, then, after tying it together, cut + off the ends. The pickle may be prepared with the spices directed for + cucumbers, or with the following, which bears a nearer resemblance to + the Indian method:—To each quart of vinegar put salt, flour of + mustard, curry powder, bruised ginger, turmeric, half an ounce of + each, cayenne pepper one drachm, all rubbed together with a large + glassful of salad oil; shalots two ounces, and garlic half an ounce, + sliced; steep the spice in the vinegar as before directed, and put the + vegetables into it hot. +<br> + +<a name="p1664"></a><b><i>1664. Brocoli or Cauliflowers</i></b><br> +<br> + Choose such as are firm, and of full size; cut away all the leaves, + and pare the stalk; pull away the flowers by bunches, steep in brine + two days, then drain them, wipe them dry, and put them into hot + pickle; or merely infuse for three days three ounces of curry powder + in every quart of vinegar. +<br> + +<a name="p1665"></a><b><i>1665. Walnuts</i></b><br> +<br> + Be particular in obtaining them exactly at the proper season; if they + go beyond the middle of July, there is danger of their becoming hard + and woody. Steep them a week in brine. If they are wanted to be soon + ready for use, prick them with a pin, or run a larding-pin several + times through them; but if they are not wanted in haste, this method + had better be left alone. Put them into a kettle of brine, and give + them a gentle simmer, then drain them on a sieve, and lay them on fish + drainers (or what is equally good, the cover of a wicker hamper), in + an airy place, until they become black; then make a pickle of vinegar, + adding to every quart, black pepper one ounce, ginger; shalots, salt, + and mustard seed, one ounce each. Most pickle vinegar, when the + vegetables are used, may be turned to use, walnut pickle in + particular; boil it up, allowing to each quart, four or six anchovies + chopped small, and a large tablespoonful of shalots, also chopped. Let + it stand a few days, till it is quite clear, then pour off and bottle. + It is an excellent store sauce for hashes, fish, and various other + purposes. +<br> + +<a name="p1666"></a><b><i>1666. Beetroots</i></b><br> +<br> + Boil or bake them gently until they are nearly done; according to the + size of the root they will require from an hour and a half to two + hours; drain them, and when they begin to cool, peel and cut in slices + half an inch thick, then put them into a pickle composed of black + pepper and allspice, of each one ounce; ginger pounded, horseradish + sliced, and salt, of each half an ounce to every quart of vinegar, + steeped. Two capsicums may be added to a quart, or one drachm of + cayenne. +<br> + +<a name="p1667"></a><b><i>1667. Artichokes</i></b><br> +<br> + Gather young artichokes as soon as formed; throw them into boiling + brine, and let them boil two minutes; drain them; when cold and dry, + put them in jars, and cover with vinegar, prepared as method the + third, but the only spices employed should be ginger, mace, and nutmeg. +<br> + +<a name="p1668"></a><b><i>1668. Artichoke Bottoms</i></b><br> +<br> + Select full-grown artichokes and boil them; not so much as for eating, + but just until the leaves can be pulled; remove them and the choke; in + taking off the stalk, be careful not to break it off so as to bring + away any of the bottom; it would be better to pare them with a silver + knife, and leave half an inch of tender stalk coming to a point; when + cold, add vinegar and spice, the same as for artichokes. +<br> + +<a name="p1669"></a><b><i>1669. Mushrooms</i></b><br> +<br> + Choose small white mushrooms; they should be of but one night's + growth. Cut off the roots, and rub the mushrooms clean with a bit of + flannel and salt; put them in a jar, allowing to every quart of + mushrooms one ounce of salt, one ounce of ginger, half an ounce of + whole pepper, eight blades of mace, a bay-leaf, a strip of lemon rind, + and a wineglassful of sherry; cover the jar close, and let it stand on + the hob or on a stove, so as to be thoroughly heated, and on the point + of boiling. Let it remain thus a day or two, till the liquor is + absorbed by the mushrooms and spices; then cover them with hot + vinegar, close them again, and stand till it just comes to a boil; + then take them away from the fire. When they are quite cold, divide + the mushrooms and spice into wide-mouthed bottles, fill them up with + the vinegar, and tie them over. In a week's time, if the vinegar has + shrunk so as not entirely to cover the mushrooms, add cold vinegar. At + the top of each bottle put a teaspoonful of salad or almond oil; cork + close, and dip in bottle resin. +<br> + +<a name="p1670"></a><b><i>1670. Samphire</i></b><br> +<br> + On the sea coast this is merely preserved in water, or equal parts of + sea-water and vinegar; but as it is sometimes sent fresh as a present + to inland parts, the best way of managing it under such circumstances + is to steep it two days in brine, then drain and put it in a stone jar + covered with vinegar, and having a lid, over which put thick paste of + flour and water, and set it in a very cool oven all night, or in a + warmer oven till it nearly but not quite boils. Then let it stand on + a warm hob for half an hour, and allow it to become quite cold before + the paste is removed; then add cold vinegar, if any more is required, + and secure as other pickles. +<br> + +<a name="p1671"></a><b><i>1671. Indian Pickle</i></b><br> +<br> + The vegetables to be employed for this favourite pickle are small hard + knots of white cabbage, sliced; cauliflowers or brocoli in flakes; + long carrots, not larger than a finger, or large carrots sliced (the + former are far preferable); gherkins, French beans, small button + onions, white turnip radishes half grown, radish-pods, shalots, young + hard apples; green peaches, before the stones begin to form; vegetable + marrow, not larger than a hen's egg; small green melons, celery, + shoots of green elder, horseradish, nasturtiums, capsicums, and + garlic.<br> +<br> + As all these vegetables do not come in season together, the best + method is to prepare a large jar of pickle at such time of the year as + most of the things may be obtained, and add the others as they come in + season. Thus the pickle will be nearly a year in making, and ought to + stand another year before using, when, if properly managed, it will be + excellent, but it will keep and continue to improve for years.<br> +<br> + For preparing the several vegetables, the same directions may be + observed as for pickling them separately, only following this general + rule—that, if possible, boiling is to be avoided, and soaking in + brine to be preferred. Be very particular that every ingredient is + perfectly dry before it is put into the jar, and that the jar is very + closely tied down every time that it is opened for the addition of + fresh vegetables. Neither mushrooms, walnuts, nor red cabbage are to + be admitted.<br> +<br> + <i>For the pickle:</i>—To a gallon of the best white wine vinegar add salt + three ounces, flour of mustard half a pound, turmeric two ounces, + white ginger sliced three ounces, cloves one ounce, mace, black + pepper, long pepper, white pepper, half an ounce each, cayenne two + drachms, shalots peeled four ounces, garlic peeled two ounces; steep + the spice in vinegar on the hob or trivet for two or three days. The + mustard and turmeric must be rubbed smooth with a little cold vinegar, + and stirred into the rest when as near boiling as possible. Such + vegetables as are ready may be put in; when cayenne, nasturtiums, or + any other vegetables mentioned in the first method of pickling (<i>par</i>. + <a href="#p1656">1656</a>) come in season, put them in the pickle as they are; for the + preparation of vegetables mentioned in the second method (<i>par</i>. + <a href="#p1657">1657</a>), use a small quantity of hot vinegar without spice; when cold, + pour it off, and put the vegetables into the general jar.<br> +<br> + If the vegetables are greened in vinegar, as French beans and + gherkins, this will not be so necessary, but the adoption of this + process will tend to improve all. Onions had better not be wetted at + all; but if it be desirous not to have the full flavour, both onions, + shalots, and garlic may be sprinkled with salt in a cullender, to draw + off all the strong juice; let them lie two or three hours. The elder, + apples, peaches, and so forth, should be greened as gherkins. The + roots, radishes, carrots, celery, are only soaked in brine and dried. + Half a pint of salad oil is sometimes added. It should be rubbed up in + a bowl with the flour of mustard and turmeric.—It is not essential to + Indian pickle to have every variety of vegetable here mentioned; but + all these are admissible, and the greater the variety the more the + pickle is approved. +<br> + +<a name="p1672"></a><b><i>1672. To Pickle Gherkins</i></b><br> +<br> + Put about two hundred and fifty in strong brine, and let them remain + in it three hours. Put them in a sieve to drain, wipe them, and place + them in a jar. For a pickle, best vinegar, one gallon; common salt, + six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half + an ounce; mace, half an ounce; one nutmeg, sliced; a stick of + horseradish, sliced; boil fifteen minutes; skim it well. When cold, + pour it over them, and let stand twenty-four hours, covered up; put + them into a pan over the fire, and let them simmer only until they + attain a green colour. Tie the jars down closely with bladder and + leather. +<br> + +<a name="p1673"></a><b><i>1673. Pickled Eggs</i></b><br> +<br> + If the following pickle were generally known, it would be more + generally used. It is an excellent pickle to be eaten with cold meat, + &c. The eggs should be boiled hard (say ten minutes), and then + divested of their shells; when <i>quite cold</i> put them in jars, and pour + over them vinegar (sufficient to quite <i>cover</i> them), in which has + been previously boiled the usual spices for pickling; tie the jars + down tight with bladder, and keep them till they begin to change + colour. +<br> + +<a name="p1674"></a><b><i>1674. Pickling, Mems. relating to</i></b><br> +<br> + Do not keep pickles in common earthenware, as the glazing contains + lead, and combines with the vinegar. Vinegar for pickling should be + sharp, though not the sharpest kind, as it injures the pickles. If you + use copper, bell-metal, or brass vessels for pickling, never allow the + vinegar to cool in them, as it then is poisonous. Vinegar may be + prepared ready for use for any kind of pickling by adding a + teaspoonful of alum and a teacupful of salt to three gallons of + vinegar, with a bag containing pepper, ginger root, and all the + different spices that are used in pickling. Keep pickles only in wood + or stone ware. Anything that has held grease will spoil pickles. Stir + pickles occasionally, and if there are soft ones take them out, and + scald the vinegar, and pour it hot over the pickles. Keep enough + vinegar in every jar to cover the pickles completely. If it is weak, + take fresh vinegar and pour on hot. Do not boil vinegar or spice above + five minutes. +<br> + +<a name="p1675"></a><b><i>1675. To Make British Anchovies</i></b><br> +<br> + 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, a quarter of a pound of bay salt, + four pounds of saltpetre, two ounces of salprunella, and two + pennyworth 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 place 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, when they + will be fit for use. +<br> + +<a name="p1676"></a><b><i>1676. Aromatic/Moth Repellant</i></b><br> +<br> + A very pleasant perfume, and also preventive against moths, may be + made of the following ingredients:—Take of cloves, caraway seeds, + nutmeg, mace, cinnamon, and Tonquin beans, of each one ounce; then add + as much Florentine orris root as will equal the other ingredients put + together. Grind the whole well to powder, and then put it in little + bags among your clothes, &c. +<br> + +<a name="p1677"></a><b><i>1677. Lavender Scent Bag</i></b><br> +<br> + Take of lavender flowers, free from stalk, half a pound; dried thyme + and mint, of each half an ounce; ground cloves and caraways, of each a + quarter of an ounce; common salt, dried, one ounce, mix the whole well + together, and put the product into silk or cambric hags. In this way + it will perfume the drawers and linen very nicely. +<br> + +<a name="p1678"></a><b><i>1678. Lavender Water</i></b><br> +<br> + Essence of musk, four drachms; essence of ambergris, four drachms; oil + of cinnamon, ten drops; English lavender, six drachms; oil of + geranium, two drachms; spirit of wine, twenty ounces. To be all mixed + together. +<br> + +<a name="p1679"></a><b><i>1679. Honey Water</i></b><br> +<br> + Rectified spirit, eight ounces; oil of cloves, oil of bergamot, oil of + lavender, of each half a drachm; musk, three grains; yellow sanders + shavings, four drachms. Let it stand for eight days, then add two + ounces each of orange-flower water and rose water. +<br> + +<a name="p1680"></a><b><i>1680. Honey Soap</i></b><br> +<br> + Cut thin two pounds of yellow soap into a double saucepan, + occasionally stirring it till it is melted, which will be in a few + minutes if the water is kept boiling around it, then add a quarter of + a pound of palm oil, a quarter of a pound of honey, three pennyworth + of true oil of cinnamon; let all boil together another six or eight + minutes; pour out and let it stand till next day, it is then fit for + immediate use. If made as directed it will be found to be a very + superior soap. +<br> + +<a name="p1681"></a><b><i>1681. The Hands</i></b><br> +<br> +Take a wineglassful 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 whitening the + hands. +<br> + +<a name="p1682"></a><b><i>1682. To Whiten the Nails</i></b><br> +<br> + Diluted sulphuric acid, two drachms; tincture of myrrh, one drachm; + spring water, four ounces: mix. First cleanse with white soap and then + dip the fingers into the mixture. A delicate hand is one of the chief + points of beauty; and these applications are really effective. +<br> + +<a name="p1683"></a><b><i>1683. Removing Stains</i></b><br> +<br> + Stains may be removed from the hands by washing them in a small + quantity of oil of vitriol and cold water without soap. Salts of lemon + is also efficacious in removing ink-stains from the hands as well as + from linen. +<br> + +<a name="p1684"></a><b><i>1684. Cold Cream</i></b><br> +<br> + +<ol start=1 type="i"><li> + 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.</li></ol> + +<ol start=2 type="i"><li> + + White wax and spermaceti, of each half an ounce; oil of almonds, + four ounces; orange-flower water, two ounces Mix as directed for + No. i.</li></ol> +<br> + +<a name="p1685"></a><b><i>1685. To Soften the Skin and Improve the Complexion</i></b><br> +<br> + If flowers of sulphur be mixed in a little milk, and after standing an + hour or two, the milk (without disturbing the sulphur) be rubbed into + the skin, it will keep it soft and make the complexion clear. It is to + be used before washing. The mixture, it must be borne in mind, will + not keep. A little should be prepared over night with evening milk, + and used the next morning, but not afterwards. About a wine-glassful + made for each occasion will suffice. +<br> + +<a name="p1686"></a><b><i>1686. Eyelashes</i></b><br> +<br> +To increase the length and strength of the eyelashes, simply clip the + ends with a pair of scissors about once a month. In eastern countries + mothers perform the operation on their children, both male and female, + when they are mere infants, watching the opportunity whilst they + sleep. The practice never fails to produce the desired effect. +<br> + +<a name="p1687"></a><b><i>1687. The Teeth</i></b><br> +<br> + Dissolve two ounces of borax in three pints of water; before quite + cold, add thereto one teaspoonful of tincture of myrrh, and one + tablespoonful of spirits of camphor: bottle the mixture for use. One + wineglassful of the solution, added to half a pint of tepid water, is + sufficient for each application. This solution, applied daily, + preserves and beautifies the teeth, extirpates tartarous adhesion, + produces a pearl-like whiteness, arrests decay, and induces a healthy + action in the gums. +<br> + +<a name="p1688"></a><b><i>1688. Camphorated Dentifrice</i></b><br> +<br> + Prepared chalk, one pound; camphor, one or two drachms. The camphor + must be finely powdered by moistening it with a little spirit of wine, + and then intimately mixing it with the chalk. +<br> + +<a name="p1689"></a><b><i>1689. Myrrh Dentifrice</i></b><br> +<br> + Powdered cuttlefish, one pound; powdered myrrh, two ounces. +<br> + +<a name="p1690"></a><b><i>1690. American Tooth Powder</i></b><br> +<br> + Coral, cuttlefish bone, dragon's blood, of each eight drachms; burnt + alum and red sanders, of each four drachms; orris root, eight drachms; + cloves and cinnamon, of each half a drachm; vanilla, eleven grains; + rose-wood, half a drachm; rose-pink, eight drachms. All to be finely + powdered and mixed. +<br> + +<a name="p1691"></a><b><i>1691. Quinine Tooth Powder.</i></b><br> +<br> + Rose pink, two drachms; precipitated chalk, twelve drachms; carbonate + of magnesia, one drachm; quinine (sulphate), six grains. All to be + well mixed together. +<br> + +<a name="p1692"></a><b><i>1692. Hair Dye</i></b><br> +<br> + To make good hair dye some lime must be first obtained, and reduced to + powder by throwing a little water upon it. The lime must then be mixed + with litharge in the proportion of three parts of lime to one of + litharge. This mixture, when sifted through a fine hair sieve, forms + the most effectual hair dye that has yet been discovered. +<br> + +<a name="p1693"></a><b><i>1693. Directions for Application</i></b><br> +<br> + Put a quantity of the mixture in a saucer, pour boiling water upon it, + and mix it up with a knife like thick mustard; 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 completely + covered with it, lay over it a covering of damp blue or brown paper, + then bind over it, closely, a hankerchief, then put on a night-cap, + 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. Hair + thus managed will be a permanent and beautiful black. +<br> + +<a name="p1694"></a><b><i>1694. Hair Dye, usually styled Colombian, Argentine, &c., &c.</i></b><br> +<br> + <i>Solution No. i.</i>, Hydrosulphuret of ammonia, one ounce; solution of + potash, three drachms; distilled or rain water, one ounce (all by + measure). Mix, and put into small bottles, labelling it <i>No. i</i>.<br> +<br> + <i>Solution No. ii.</i> Nitrate of silver, one drachm; distilled or rain + water, two ounces. Dissolve and label <i>No. ii.</i> +<br> + +<a name="p1695"></a><b><i>1695. Directions for Application</i></b><br> +<br> + 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 does not touch the skin, as the + solution No. ii. produces a 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 cleansed from + grease before using the dye. +<br> + +<a name="p1696"></a><b><i>1696. To test Hair Dye</i></b><br> +<br> + 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. +<br> + +<a name="p1697"></a><b><i>1697. The proper Application of Hair Dyes</i></b><br> +<br> + The efficacy of hair dyes depends as much upon their proper + application as upon their chemical composition. If not evenly and + patiently applied, they give rise to a mottled and dirty condition of + the hair. A lady, for instance, attempted to use the lime and litharge + dye, and was horrified on the following morning to find her hair + spotted red and black, almost like the skin of a leopard. The mixture + had not been properly applied. +<br> + +<a name="p1698"></a><b><i>1698. Compounds to Promote the Growth of Hair</i></b><br> +<br> + When the hair falls off, from diminished action of the scalp, + preparations of cantharides often prove useful; they are sold under + various high-sounding titles. The following directions are as good as + any of the more complicated receipts: +<br> +<p align="right"><i><span style="color: #A82C28">Thrive by Honesty, or Remain Poor.</span></i></p><br> + +<a name="p1699"></a><b><i>1699. Pomade against Baldness</i></b><br> +<br> + Beef marrow, soaked in several waters, melted and strained, half a + pound; tincture of cantharides (made by soaking for a week one drachm + of powdered cantharides in one ounce of proof spirit), one ounce; oil + of bergamot, twelve drops. +<br> + +<a name="p1700"></a><b><i>1700. Erasmus Wilson's Lotion against Baldness</i></b><br> +<br> + Eau-de-Cologne, two ounces; tincture of cantharides, two drachms; oil + of lavender or rosemary, of either ten drops. These applications must + be used once or twice a day for a considerable time; but if the scalp + become sore, they must be discontinued for a time, or used at longer + intervals. +<br> + +<a name="p1701"></a><b><i>1701. Bandoline or Fixature</i></b><br> +<br> +Several preparations are used; the following are the best: +<br> + +<ol start=1 type="i"><li> + 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 teaspoonful to each bottle, + to prevent its being mildewed. The quantity of spirit varies + according to the time it requires to be kept. +</li></ol> + +<ol start=2 type="i"><li> + Gum tragacanth, 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. Bergamot may be substituted for the otto of roses. </li></ol> +<br> + +<a name="p1702"></a><b><i>1702. Excellent Hair Wash</i></b><br> +<br> + Take one ounce of borax, half an ounce of camphor; powder these + ingredients fine, and dissolve them in one quart of boiling water; + when cool, the solution will be ready for use; damp the hair + frequently. This wash effectually cleanses, beautifies, and + strengthens the hair, preserves the colour, and prevents early + baldness. The camphor will form into lumps after being dissolved, but + the water will be sufficiently impregnated. +<br> + +<a name="p1703"></a><b><i>1703. Hair Oils—Rose Oil</i></b><br> +<br> + Olive oil, one pint; otto of roses, five to sixteen drops. Essence of + bergamot, being much cheaper, is commonly used instead of the more + expensive otto of rose. +<br> + +<a name="p1704"></a><b><i>1704. Red Rose Oil</i></b><br> +<br> + 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. +<br> + +<a name="p1705"></a><b><i>1705. Oil of Roses</i></b><br> +<br> + Olive oil, two pints; otto of roses, one drachm; oil of rosemary, one + drachm: mix. It may be coloured red by steeping a little alkanet root + in the oil (with heat) before scenting it. +<br> + +<a name="p1706"></a><b><i>1706. Pomatums</i></b><br> +<br> + For making pomatums, the lard, fat, suet, or marrow used must be + carefully prepared by being melted with as gentle a heat as possible, + skimmed, strained, and cleared from the dregs which are deposited on + standing. +<br> + +<a name="p1707"></a><b><i>1707. Common Pomatum</i></b><br> +<br> + Mutton suet, prepared as above, one pound; lard, three pounds; + carefully melted together, and stirred constantly as it cools, two + ounces of bergamot being added. +<br> + +<a name="p1708"></a><b><i>1708. Hard Pomatum</i></b><br> +<br> + Lard and mutton suet carefully prepared, of each one pound; white wax, + four ounces; essence of bergamot, one ounce. +<br> + +<a name="p1709"></a><b><i>1709. Castor Oil Pomade</i></b><br> +<br> + Castor oil, four ounces; prepared lard, two ounces; white wax, two + drachms; bergamot, two drachms; oil of lavender, twenty drops. Melt + the fat together, and on cooling add the scents, and stir till cold. +<br> + +<a name="p1710"></a><b><i>1710. Superfluous Hair</i></b><br> +<br> +Any remedy is doubtful; many of those commonly used are dangerous. The + safest plan is as follows:—The hairs should be perseveringly plucked + up by the roots, and the skin, having been washed twice a day with + warm soft water, without soap, should be treated with the following + wash, commonly called <b>Milk of Roses</b>:<br> +<br> + Beat four ounces of sweet almonds in a mortar, and add half an ounce + of white sugar during the process; reduce the whole to a paste by + pounding; then add, in small quantities at a time, eight ounces of + rose water. The emulsion thus formed should be strained through a fine + cloth, and the residue again pounded, while the strained fluid should + be bottled in a large stoppered vial. To the pasty mass in the mortar + add half an ounce of sugar, and eight ounces of rose water, and strain + again. This process must be repeated three times.<br> +<br> + To the thirty-two ounces of fluid, add twenty grains of the bichloride + of mercury, dissolved in two ounces of alcohol, and shake the mixture + for five minutes. The fluid should be applied with a towel, + immediately after washing, and the skin gently rubbed with a dry + cloth, till <i>perfectly</i> dry. Wilson, in his work on <i>Healthy Skin</i>, + writes as follows: + + <blockquote>"Substances are sold by the perfumers called depilatories, which are + represented as having the power of removing hair. But the hair is + not destroyed by these means, the root and that part of the shaft + implanted within the skin still remain, and are ready to shoot up + with increased vigour as soon as the depilatory is withdrawn. The + effect of the depilatory is the same, in this respect, as that of a + razor, and the latter is, unquestionably, the better remedy. It must + not, however, be imagined that depilatories are negative remedies, + and that, if they do no permanent good, they are, at least, + harmless; that is not the fact; they are violent irritants, and + require to be used with the utmost caution."</blockquote> +<br> + +<a name="p1711"></a><b><i>1711. To Clean Hair Brushes</i></b><br> +<br> + As hot water and soap very soon soften the hair, and rubbing completes + its destruction, use soda, dissolved in cold water, instead; soda + having an affinity for grease, it cleans the brush with little + friction. Do not set them near the fire, nor in the sun, to dry, but + after shaking well, set them on the point of the handle in a shady + place. +<br> + +<a name="p1712"></a><b><i>1712. To Clean Sponge</i></b><br> +<br> + Immerse it in cold buttermilk, and soak for a few hours, then wash out + in clean water. +<br> + +<a name="p1713"></a><b><i>1713. The Young Lady's Toilette</i></b><br> +<br> +<ol start=1 type="i"><li> +<i>Self-Knowledge—The Enchanted Mirror.</i></li></ol> + + <blockquote> This curious glass will bring your faults to light,<br> + And make your virtues shine both strong and bright.</blockquote> + +<ol start=2 type="i"><li> + <i>Contentment—Wash to Smooth Wrinkles.</i></li></ol> + + <blockquote> A daily portion of this essence use,<br> + 'Twill smooth the brow, and tranquillity infuse.</blockquote> + +<ol start=3 type="i"><li> + <i>Truth—Fine Lip-salve.</i></li></ol> + + <blockquote> Use daily for your lips this precious dye.<br> + They'll redden, and breathe sweet melody.</blockquote> + +<ol start=4 type="i"><li> + <i>Prayer—Mixture, giving Sweetness to the Voice.</i></li></ol> + + <blockquote>At morning, noon, and night this mixture take,<br> + Your tones, improved, will richer music make.</blockquote> + +<ol start=5 type="i"><li> + <i>Compassion—Best Eye-water.</i></li></ol> + + <blockquote> These drops will add great lustre to the eye;<br> + When more you need, the poor will you supply.</blockquote> + +<ol start=6 type="i"><li> + <i>Wisdom—Solution to prevent Eruptions.</i></li></ol> + + <blockquote> It calms the temper, beautifies the face,<br> + And gives to woman dignity and grace.</blockquote> + +<ol start=7 type="i"><li> + <i>Attention and Obedience—Matchless Pair of Ear-rings.</i></li></ol> + + <blockquote>With these clear drops appended to the ear,<br> + Attentive lessons you will gladly hear.</blockquote> + +<ol start=8 type="i"><li> + <i>Neatness and Industry—Indispensable Pair of Bracelets.</i></li></ol> + + <blockquote>Clasp them on carefully each day you live,<br> + To good designs they efficacy give.</blockquote> + +<ol start=9 type="i"><li> + <i>Patience—An Elastic Girdle.</i></li></ol> + + <blockquote>The more you use the brighter it will grow,<br> + Though its least merit is external show.</blockquote> + +<ol start=10 type="i"><li> + <i>Principle—Ring of Tried Gold.</i></li></ol> + + <blockquote> Yield not this golden bracelet while you live,<br> + 'Twill sin restrain, and peace of conscience give.</blockquote> + +<ol start=11 type="i"><li> + <i>Resignation—Necklace of Purest Pearl.</i></li></ol> + + <blockquote>This ornament embellishes the fair,<br> + And teaches all the ills of life to bear.</blockquote> + +<ol start=12 type="i"><li> + <i>Love—Diamond Breast-pin.</i></li></ol> + + <blockquote> Adorn your bosom with this precious pin,<br> + It shines without, and warms the heart within.</blockquote> + +<ol start=13 type="i"><li> + <i>Politeness—A Graceful Bandeau.</i></li></ol> + + <blockquote> The forehead neatly circled with this band,<br> + Will admiration and respect command.</blockquote> + +<ol start=14 type="i"><li> + <i>Piety—A Precious Diadem.</i></li></ol> + + <blockquote>Whoe'er this precious diadem shall own,<br> + Secures herself an everlasting crown.</blockquote> + +<ol start=15 type="i"><li> + <i>Good Temper—Universal Beautifier.</i></li></ol> + + <blockquote>With this choice liquid gently touch the mouth,<br> + It spreads o'er all the face the charms of youth.</blockquote> +<br> + +<a name="p1714"></a><b><i>1714. Bathing</i></b><br> +<br> + If to preserve health be to save medical expenses, without even + reckoning upon time and comfort, there is no part of the household + arrangement so important as cheap convenience for personal ablution. + For this purpose baths upon a large and expensive scale are by no + means necessary; but though temporary or tin baths may be extremely + useful upon pressing occasions, it will be found to be finally as + cheap, and much more readily convenient, to have a permanent bath + constructed, which may be done in any dwelling-house of moderate size, + without interfering with other general purposes. There is no necessity + to notice the salubrious effects resulting from the bath, beyond the + two points of its being so conducive to both health and cleanliness, + in keeping up a free circulation of the blood, without any violent + muscular exertion, thereby really affording a saving of strength, and + producing its effects without any expense either to the body or to the + purse. +<br> + +<a name="p1715"></a><b><i>1715. Fitting up a Bath</i></b><br> +<br> + Whoever fits up a bath in a house already built must be guided by + circumstances; but it will always be better to place it as near the + kitchen fireplace as possible, because from thence it may be heated, + or at least have its temperature preserved, by means of hot air + through tubes, or by steam prepared by the culinary fireplace without + interfering with its ordinary uses. +<br> + +<a name="p1716"></a><b><i>1716. A Small Boiler</i></b><br> +<br> + A small boiler may be erected at very little expense in the bath-room, + where circumstances do not permit these arrangements. Whenever a bath + is wanted at a short warning, to boil the water necessary will always + be the shortest mode; but where it is in general daily use, the + heating the water by steam will be found the cheapest and most + convenient method. +<br> + +<a name="p1717"></a><b><i>1717. Cleanliness</i></b><br> +<br> + The want of cleanliness is a fault which admits of no excuse. Where + water can be had for nothing, it is surely in the power of every + person to be clean. +<br> + +<a name="p1718"></a><b><i>1718. Perspiration</i></b><br> +<br> + The discharge from our bodies by perspiration renders frequent changes + of apparel necessary. +<br> + +<a name="p1719"></a><b><i>1719. Change of Apparel</i></b><br> +<br> + Change of apparel greatly promotes the secretion from the skin, so + necessary to health. +<br> + +<a name="p1720"></a><b><i>1720. Cause of Illness</i></b><br> +<br> + When that matter which ought to be carried off by perspiration is + either retained in the body, or reabsorbed in dirty clothes, it is apt + to occasion fevers and other diseases. +<br> + +<a name="p1721"></a><b><i>1721. Diseases of the Skin</i></b><br> +<br> + Most diseases of the skin proceed from want of cleanliness. These + indeed may be caught by infection, but they will seldom continue long + where cleanliness prevails. +<br> + +<a name="p1722"></a><b><i>1722. Vermin</i></b><br> +<br> + To the same cause must we impute the various kinds of vermin that + infest the human body, houses, &c. These may generally be banished by + cleanliness alone. +<br> + +<a name="p1723"></a><b><i>1723. Inducing Cleanliness</i></b><br> +<br> + Perhaps the intention of Nature, in permitting such vermin to annoy + mankind, is to induce them to the practice of this virtue. +<br> + +<a name="p1724"></a><b><i>1724. Cause of Fevers</i></b><br> +<br> + One common cause of putrid and malignant fevers is the want of + cleanliness. +<br> + +<a name="p1725"></a><b><i>1725. Incubation of Fevers</i></b><br> +<br> + These fevers commonly begin among the inhabitants of close dirty + houses, who breathe bad air, take little exercise, eat unwholesome + food, and wear dirty clothes. There the infection is generally + hatched, which spreads far and wide, to the destruction of many. Hence + cleanliness may be considered as an object of public attention. It is + not sufficient that I be clean myself, while the want of it in my + neighbour affects my health as well as his own. +<br> + +<a name="p1726"></a><b><i>1726. Avoid Dirt</i></b><br> +<br> + If dirty people cannot be removed as a common nuisance, they ought at + least to be avoided as infectious. All who regard their health should + keep at a distance, even from their habitations. In places where + great numbers of people are collected, cleanliness becomes of the + utmost importance. +<br> + +<a name="p1727"></a><b><i>1727. Tainted Air</i></b><br> +<br> + It is well known that infectious diseases are caused by tainted air. + Everything, therefore, which tends to pollute the air, or spread the + infection, ought with the utmost care to be avoided. +<br> + +<a name="p1728"></a><b><i>1728. Clean Streets Necessary</i></b><br> +<br> + For this reason, in great towns, no filth of any kind should be + permitted to lie upon the streets. We are sorry to say that the + importance of general cleanliness in this respect does by no means + seem to be sufficiently understood. +<br> + +<a name="p1729"></a><b><i>1729. Imitate the Dutch</i></b><br> +<br> + It were well if the lower classes of the inhabitants of Great Britain + would imitate their neighbours the Dutch in their assiduity in + cleansing their streets, houses, &c. +<br> + +<a name="p1730"></a><b><i>1730. No Excuse</i></b><br> +<br> + Water, indeed, is easily obtained in Holland; but the situation of + most towns in Great Britain is more favourable to cleanliness. +<br> + +<a name="p1731"></a><b><i>1731. Good Impression</i></b><br> +<br> + Nothing can be more agreeable to the senses, more to the honour of the + inhabitants, or conducive to their health, than a clean town; nor does + anything impress a stranger sooner with a disrespectful idea of any + people than its opposite. +<br> + +<a name="p1732"></a><b><i>1732. Cleanliness in Religion</i></b><br> +<br> + It is remarkable that, in most eastern countries, cleanliness makes a + great part of their religion. The Mahometan, as well as the Jewish + religion, enjoins various bathings, washings, and purifications. No + doubt these were designed to represent inward purity; but they are at + the same time calculated for the preservation of health. +<br> + +<a name="p1733"></a><b><i>1733. Not Only Ceremonial</i></b><br> +<br> + However whimsical these washings may appear to some, few things would + seem more to prevent diseases than a proper attention to many of them. +<br> + +<a name="p1734"></a><b><i>1734. Wash Your Hands</i></b><br> +<br> + Were every person, for example, after handling a dead body, visiting + the sick, &c., to wash before he went into company, or sat down to + meat, he would run less hazard either of catching the infection + himself, or communicating it to others. +<br> + +<a name="p1735"></a><b><i>1735. Frequent Washing</i></b><br> +<br> + Frequent washing not only removes the filth which adheres to the skin, + but likewise promotes the perspiration, braces the body, and enlivens + the spirits. +<br> + +<a name="p1736"></a><b><i>1736. Including the Feet</i></b><br> +<br> + Even washing the feet tends greatly to preserve health. The + perspiration and dirt with which these parts are frequently covered, + cannot fail to obstruct their pores. This piece of cleanliness would + often prevent colds and fevers. +<br> + +<a name="p1737"></a><b><i>1737. Warm Water After Exposure</i></b><br> +<br> + Were people to bathe their feet and hands in warm water at night, + after being exposed to cold or wet through the day, they would seldom + experience any of the effects from these causes which often prove + fatal. +<br> + +<a name="p1738"></a><b><i>1738. Especially Among the Sick</i></b><br> +<br> + In places where great numbers of sick people are kept, cleanliness + ought most religiously to be observed. The very smell in such places + is often sufficient to make one sick. It is easy to imagine what + effect that is likely to have upon the diseased. +<br> + +<a name="p1739"></a><b><i>1739. Bad Chance</i></b><br> +<br> + A person in health has a greater chance to become sick, than a sick + person has to get well, in an hospital or infirmary where cleanliness + is neglected. +<br> + +<a name="p1740"></a><b><i>1740. Animal Example</i></b><br> +<br> + The brutes themselves set us an example of cleanliness. Most of them + seem uneasy, and thrive ill, if they be not kept clean. A horse that + is kept thoroughly clean will thrive better on a smaller quantity of + food, than with a greater where cleanliness is neglected. +<br> + +<a name="p1741"></a><b><i>1741. Our Feelings</i></b><br> +<br> + Even our own feelings are a sufficient proof of the necessity of + cleanliness. How refreshed, how cheerful and agreeable does one feel + on being washed and dressed; especially when these have been long + neglected. +<br> +<p align="right"><i><span style="color: #A82C28">Every Day of Your Life is a Page in Your History.</span></i></p><br> + +<a name="p1742"></a><b><i>1742. Gains Esteem</i></b><br> +<br> + Superior cleanliness sooner attracts our regard than even finery + itself, and often gains esteem where the other fails. +<br> + +<a name="p1743"></a><b><i>1743. Notification of Infectious Diseases</i></b><br> +<br> + By a recent enactment (52 and 53 Vic. c. 72) it is made compulsory + that notice of infectious disease shall in all cases be given to the + local authority. By section 3 this duty is imposed on the head of the + family, or, failing him, the nearest relative of the patient. The + notice must be in writing or print, in an approved form, and must be + sent to the medical officer of health of the district. In addition to + this, the medical man attending the patient must send a certificate, + with all particulars, to the same official. Omitting to send either + the notice or the certificate, renders the legally responsible person + liable to a fine not exceeding £2. Each local authority must publish a + list of the diseases to which the Act applies in its district. +<br> + +<a name="p1744"></a><b><i>1744. Exercise</i></b><br> +<br> + Exercise in the open air is of the first importance to the human + frame, yet how many are in a manner deprived of it by their own want + of management of their time! Females with slender means are for the + most part destined to indoor occupations, and have but little time + allotted them for 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 outgoing 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 curtailed by unnecessary delays. +<br> + +<a name="p1745"></a><b><i>1745. Three Principal Points</i></b><br> +<br> +Three principal points in the manner of taking exercise should be + attended to:<br> + +<ol start=1 type="i"><li> + + The kind of exercise.</li></ol> + +<ol start=2 type="i"><li> + + The proper time for exercise,</li></ol> + +<ol start=3 type="i"><li> + + The duration of it. </li></ol> + + With respect to the kinds of exercise, the various species of it may + be divided into active and passive. Among the first, which admit of + being considerably diversified, may be enumerated walking, running, + leaping, swimming, riding, fencing, different sorts of athletic games, + &c. Among the latter, or passive kinds of exercise may be comprised + riding in a carriage, sailing, friction, swinging &c. +<br> + +<a name="p1746"></a><b><i>1746. Active Exercises</i></b><br> +<br> + Active exercises are more beneficial to youth, to the middle-aged, to + the robust in general, and particularly to the corpulent and the + plethoric. +<br> + +<a name="p1747"></a><b><i>1747. Passive Exercises</i></b><br> +<br> + Passive kinds of exercise, on the contrary, are better calculated for + children; old, thin, and emaciated persons of a delicate and + debilitated constitution; and particularly for the asthmatic and + consumptive. +<br> + +<a name="p1748"></a><b><i>1748. Time</i></b><br> +<br> + The time at which exercise is most proper depends on such a variety of + concurrent circumstances, that it does not admit of being regulated by + any general rules, and must therefore be collected from the + observations made on the effects of air, food, drink, &c. +<br> + +<a name="p1749"></a><b><i>1749. Duration</i></b><br> +<br> + With respect to the duration of exercise, there are other particulars, + relative to a greater or less degree of fatigue attending the + different species, and utility of it in certain states of the mind and + body, which must determine this consideration as well as the preceding. +<br> + +<a name="p1750"></a><b><i>1750. Accustomed Exercise</i></b><br> +<br> + That exercise is to be preferred which, with a view to brace and + strengthen the body, we are most accustomed to. Any unusual one may be + attended with a contrary effect. +<br> + +<a name="p1751"></a><b><i>1751. Gradual Beginning and End</i></b><br> +<br> + Exercise should be begun and finished gradually, never abruptly. +<br> + +<a name="p1752"></a><b><i>1752. Open Air Preferable</i></b><br> +<br> + Exercise in the open air has many advantages over that used within + doors. +<br> + +<a name="p1753"></a><b><i>1753. Over-Indulgence</i></b><br> +<br> + To continue exercise until a profuse perspiration or a great degree of + weariness takes place, is far from being wholesome. +<br> + +<a name="p1754"></a><b><i>1754. Early Exercise</i></b><br> +<br> + In the forenoon, when the stomach is not too much distended, muscular + motion is both agreeable and healthful; it strengthens digestion, and + heats the body less than with a full stomach; and a good appetite + after it is a proof that it has not been carried to excess. +<br> + +<a name="p1755"></a><b><i>1755. Care Before Eating</i></b><br> +<br> + But at the same time it should be understood, that it is not advisable + to take violent exercise immediately before a meal, as digestion might + thereby be retarded. +<br> + + +<a name="p1756"></a><b><i>1756. Time Before Eating</i></b><br> +<br> + Neither should we sit down to a substantial dinner or supper + immediately on returning from a fatiguing walk, at the time when the + blood is heated, and the body in a state of perspiration from previous + exertion, as the worst consequences may arise, especially when the + meal is commenced with cooling dishes, salad, or a glass of cold drink. +<br> + +<a name="p1757"></a><b><i>1757. Not After Meals</i></b><br> +<br> + Exercise is always hurtful after meals, from its impeding digestion, + by propelling those fluids too much towards the surface of the body + which are designed for the solution of the food in the stomach. +<br> + +<a name="p1758"></a><b><i>1758. Walking</i></b><br> +<br> + To walk gracefully, the body must be erect, but not stiff, and the + head held up in such a posture that the eyes are directed forward. The + tendency of untaught walkers is to look towards the ground near the + feet; and some persons appear always 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 contrary, the body should be held erect, as if the + person to whom it belongs were not afraid to look the world in the + face, and the chest by all means be allowed to expand. At the same + time, everything like strutting or pomposity must be carefully + avoided. An easy, firm, and erect posture is 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 ungraceful but fatiguing. Let the legs alone advance, + bearing up the body. +<br> + +<a name="p1759"></a><b><i>1759. Utility of Singing</i></b><br> +<br> +It has been asserted, and we believe with some truth, that singing is + a corrective of the too common tendency to pulmonic complaints. Dr. + Rush, an eminent physician, observes on this subject: + + <blockquote>"The Germans are seldom afflicted with consumption; and this, I + believe, is in part occasioned by the strength which their lungs + acquire by exercising them in vocal music, for this constitutes an + essential branch of their education. The music master of an academy + has furnished me with a remark still more in favour of this opinion. + He informed me that he had known several instances of persons who + were strongly disposed to consumption, who were restored to health + by the exercise of their lungs in singing."</blockquote> +<br> + +<a name="p1760"></a><b><i>1760. The Weather and the Blood</i></b><br> +<br> + In dry, sultry weather the heat ought to be counteracted by means of a + cooling diet. To this purpose cucumbers, melons, and juicy fruits are + subservient. We ought to give the preference to such alimentary + substances as lead to contract the juices which are too much expanded + by the heat, and this property is possessed by all acid food and + drink. To this class belong all sorts of salad, lemons, oranges, + pomegranates sliced and sprinkled with sugar, for the acid of this + fruit is not so apt to derange the stomach as that of lemons; also + cherries and strawberries, curds turned with lemon acid or cream of + tartar; cream of tartar dissolved in water; lemonade, and Rhenish or + Moselle wine mixed with water. +<br> + +<a name="p1761"></a><b><i>1761. How to get Sleep</i></b><br> +<br> + How to get sleep is to many persons a matter of high importance. + Nervous persons who are troubled with wakefulness and excitability, + usually have a strong tendency of blood on the brain, with cold + extremities. The pressure of the blood on the brain keeps it in a + stimulated or wakeful state, and the pulsations in the head are often + painful. Let such rise and chafe the body and extremities with a brush + or towel, or rub smartly with the hands, to promote circulation, and + withdraw the excessive amount of blood from the brain, and they will + fall asleep in a few moments. A cold bath, or a sponge bath and + rubbing, or a good run, or a rapid walk in the open air, or going up + and down stairs a few times just before retiring, will aid in + equalizing circulation and promoting sleep. These rules are simple, + and easy of application in all cases. +<br> + +<a name="p1762"></a><b><i>1762. Early Rising</i></b><br> +<br> +Dr. Wilson Philip, in his "Treatise on Indigestion," says: + + <blockquote> "Although it is of consequence to the debilitated to go early to + bed, there are few things more hurtful to them than remaining in it + too long. Getting up an hour or two earlier often gives a degree of + vigour which nothing else can procure. For those who are not much + debilitated, and sleep well, the best rule is to get out of bed soon + after waking in the morning. This at first may appear too early, for + the debilitated require more sleep than the healthy; but rising + early will gradually prolong the sleep on the succeeding night, till + the quantity the patient enjoys is equal to his demand for it. Lying + late is not only hurtful, by the relaxation it occasions, but also + by occupying that part of the day at which exercise is most + beneficial."</blockquote> +<br> + +<a name="p1763"></a><b><i>1763. Appetite</i></b><br> +<br> + Appetite is frequently lost through excessive use of stimulants, food + taken too hot, sedentary occupation, costiveness, liver disorder and + want of change of air. The first endeavour should be to ascertain and + remove the cause. Change of diet, and change of air will frequently be + found more beneficial than medicines. +<br> + +<a name="p1764"></a><b><i>1764. Temperance</i></b><br> +<br> +<blockquote>"If," observes a writer, "men lived uniformly in a healthy climate, + were possessed of strong and vigorous frames, were descended from + healthy parents, were educated in a hardy and active manner, were + possessed of excellent natural dispositions, were placed in + comfortable situations in life, were engaged only in healthy + occupations, were happily connected in marriage, and kept their + passions in due subjection, there would be little occasion for + medical rules." </blockquote> + + All this is very excellent and desirable; but, unfortunately for + mankind, unattainable. +<br> + +<a name="p1765"></a><b><i>1765. More than Man</i></b><br> +<br> + Man must be something more than Man to be able to connect the + different links of this harmonious chain—to consolidate this <i>summum + bonum</i> of earthly felicity into one uninterrupted whole; for, + independent of all regularity or irregularity of diet, passions, and + other sublunary circumstances, contingencies, and connections, + relative or absolute, thousands are visited by diseases and + precipitated into the grave, independent of accident, to whom no + particular vice could attach, and with whom the appetite never + overstepped the boundaries of temperance. Do we not hear almost daily + of instances of men living near to and even upwards of a century? We + cannot account for this either; because of such men we know but few + who have lived otherwise than the world around them; and we have known + many who have lived in habitual intemperance for forty or fifty years, + without interruption and with little apparent inconvenience. +<br> + +<a name="p1766"></a><b><i>1766. No Link to Background</i></b><br> +<br> + The assertion has been made by those who have attained a great age + (Parr, and Henry Jenkins, for instance), that they adopted no + particular arts for the preservation of their health; consequently, it + might be inferred that the duration of life has no dependence on + manners or customs, or the qualities of particular food. This, + however, is an error of no common magnitude. +<br> + +<a name="p1767"></a><b><i>1767. Moderation</i></b><br> +<br> +Peasants, labourers, and other hard-working people, more especially + those whose occupations require them to be much in the open air, may + be considered as following a regulated system of moderation; and hence + the higher degree of health which prevails among them and their + families. They also observe rules; and those which it is said were + recommended by Old Parr are remarkable for good sense; namely, + + <blockquote> "Keep your head cool by temperance, your feet warm by exercise; rise + early, and go soon to bed; and if you are inclined to get fat, keep + your eyes open and your mouth shut,"</blockquote> + + in other words, sleep moderately, and be abstemious in + diet;—excellent admonitions, more especially to these inclined to + corpulency. +<br> + +<a name="p1768"></a><b><i>1768. Corpulence</i></b><br> +<br> +The late Mr. William Banting, author of a "Letter on Corpulence," + gives the following excellent advice, with a dietary for use in cases + of obesity (corpulence): +<br> + +<ol start=1 type="i"><li> + <i>Medicine</i>.—None, save a morning cordial, as a corrective.</li></ol> + +<ol start=2 type="i"><li> + + Dietary.</li></ol> + + <blockquote><i>Breakfast</i>.—Four or five ounces of beef, mutton, kidneys, + broiled fish, bacon, or any kind of cold meat except pork, a large + cup (or two) of tea without milk or sugar, a little biscuit or dry + toast.<br> +<br> + <i>Dinner</i>.—Five or six ounces of any fish except salmon, any meat + except pork, any vegetables except potatoes; one ounce of dry + toast; fruit out of a pudding; any kind of poultry or game, and + two or three glasses of claret or sherry. Port, champagne, and + beer forbidden.<br> +<br> + <i>Tea</i>.—Two or three ounces of fruit; a rusk or two, and a cup or + two of tea, without milk or sugar.<br> +<br> + <i>Supper</i>.—Three or four ounces of meat or fish as at dinner, with + a glass or two of claret.<br> +<br> + <i>Nightcap</i> (if required).—A glass or two of grog,—whisky, gin, + or brandy,—without sugar; or a glass or two of sherry. </blockquote> + + Mr. Banting adds, + + <blockquote> "Dietary is the principal point in the treatment of corpulence (also + in rheumatic diseases, and even in incipient paralysis). If properly + regulated, it becomes in a certain sense a medicine. It purifies the + blood, strengthens the muscles and viscera, and sweetens life if it + does not prolong it."</blockquote> +<br> + +<a name="p1769"></a><b><i>1769. Advantages of a Regular Life</i></b><br> +<br> +The advantages to be derived from a regular mode of living, with a + view to the preservation of health and life, are nowhere better + exemplified than in the precepts and practice of Plutarch, whose rules + for this purpose are excellent; and by observing them himself, he + maintained his bodily strength and mental faculties unimpaired to a + very advanced age. Galen is a still stronger proof of the advantages + of a regular plan, by means of which he is said to have reached the + great age of 140 years, without having ever experienced disease. His + advice to the readers of his "Treatise on Health" is as follows: + + <blockquote>"I beseech all persons who shall read this work not to degrade + themselves to a level with the brutes, or the rabble, by gratifying + their sloth, or by eating and drinking promiscuously whatever + pleases their palates, or by indulging their appetites of every + kind. But whether they understand physic or not, let them consult + their reason, and observe what agrees, and what does not agree with + them, that, like wise men, they may adhere to the use of such things + as conduce to their health, and forbear everything which, by their + own experience, they find to do them hurt; and let them be assured + that, by a diligent observation and practice of this rule, they may + enjoy a good share of health, and seldom stand in need of physic or + physicians."</blockquote> +<br> + +<a name="p1770"></a><b><i>1770. Health in Youth</i></b><br> +<br> + Late hours, irregular habits, and want of attention to diet, are + common errors with most young men, and these gradually, but at first + imperceptibly, undermine the health, and lay the foundation for + various forms of disease in after life. It is a very difficult thing + to make young persons comprehend this. They frequently sit up as late + as twelve, one, or two o'clock, without experiencing any ill effects; + they go without a meal to day, and to-morrow eat to repletion, with + only temporary inconvenience. One night they will sleep three or four + hours, and the next nine or ten; or one night, in their eagerness to + get away into some agreeable company, they will take no food at all, + and the next, perhaps, will eat a hearty supper, and go to bed upon + it. These, with various other irregularities, are common to the + majority of young men, and are, as just stated, the cause of much bad + health in mature life. Indeed, nearly all the shattered constitutions + with which too many are cursed, are the result of a disregard to the + plainest precepts of health in early life. +<br> + +<a name="p1771"></a><b><i>1771. Disinfecting Liquid</i></b><br> +<br> + In a wine bottle of cold water, dissolve two ounces acetate of lead + (sugar of lead), and then add two (fluid) ounces of strong nitric acid + (aquafortis). Shake the mixture, and it will be ready for use.<br> +<br> + A very small quantity of the liquid, in its strongest form, should be + used for cleansing all kinds of chamber utensils. For removing + offensive odours, clean cloths thoroughly moistened with the liquid, + diluted with eight or ten parts of water, should be suspended at + various parts of the room.—In this case the offensive and deleterious + gases are neutralized by chemical action.<br> +<br> + Fumigation in the usual way is only the substitution of one odour for + another. In using the above, or any other disinfectant, let it never + be forgotten that <i>fresh air</i>, and plenty of it, is cheaper and more + effective than any other material. +<br> + +<a name="p1772"></a><b><i>1772. Disinfecting Fumigation</i></b><br> +<br> + Common salt, three ounces; black manganese, oil of vitriol, of each + one ounce; water two ounces; carried in a cup through the apartments + of the sick; or the apartments intended to be fumigated, where + sickness has been, may be shut up for an hour or two, and then opened. +<br> + +<a name="p1773"></a><b><i>1773. Coffee a Disinfectant</i></b><br> +<br> + Numerous experiments with roasted coffee prove that it is the most + powerful means, not only of rendering animal and vegetable effluvia + innocuous, but of actually destroying them. A room in which meat in an + advanced degree of decomposition had been kept for some time, was + instantly deprived of all smell on an open coffee-roaster being + carried through it, containing a pound of coffee newly roasted. In + another room, exposed to the effluvium occasioned by the clearing out + of the dung-pit, so that sulphuretted hydrogen and ammonia in great + quantities could be chemically detected, the stench was completely + removed in half a minute, on the employment of three ounces of + fresh-roasted coffee, whilst the other parts of the house were + permanently cleared of the same smell by being simply traversed with + the coffee-roaster, although the cleansing of the dung-pit continued + for several hours after.<br> +<br> + The best mode of using the coffee as a disinfectant is to dry the raw + bean, pound it in a mortar, and then roast the powder on a moderately + heated iron plate, until it assumes a dark brown tint, when it is fit + for use. Then sprinkle it in sinks or cess-pools, or lay it on a plate + in the room which you wish to have purified. Coffee acid or coffee oil + acts more readily in minute quantities. +<br> + +<a name="p1774"></a><b><i>1774. Charcoal as a Disinfectant</i></b><br> +<br> + The great efficacy of wood and animal charcoal in absorbing effluvia, + and the greater number of gases and vapours, has long been known. + Charcoal powder has also, during many centuries, been advantageously + employed as a filter for putrid water, the object in view being to + deprive the water of numerous organic impurities diffused through it, + which exert injurious effects on the animal economy. Charcoal not only + absorbs effluvia and gaseous bodies, but especially, when in contact + with atmospheric air, oxidize, and destroys many of the easily + alterable ones, by resolving them into the simplest combinations they + are capable of forming, which are chiefly water and carbonic acid. It + is on this oxidizing property of charcoal, as well as on its absorbent + power, that its efficacy as a deodorizing and disinfecting agent + chiefly depends. +<br> + +<a name="p1775"></a><b><i>1775. Charcoal as an Antiseptic</i></b><br> +<br> + Charcoal is an antiseptic, that is to say, a substance which arrests + the decay and decomposition of animal substances. Meat, poultry, game + or fish, &c., may be preserved for a longer period in hot weather by + sprinkling it with powdered charcoal, which should be washed off in + clean cold water before the article is cooked. +<br> + +<a name="p1776"></a><b><i>1776. Charcoal Respirators</i></b><br> +<br> + It has been proposed to employ charcoal ventilators, consisting of a + thin layer of charcoal enclosed between two thin sheets of wire gauze, + to purify the foul air which is apt to accumulate in water-closets, in + the close wards of hospitals, and in the impure atmospheres of many of + the back courts and mews-lanes of large cities, all the impurities + being absorbed and retained by the charcoal, while a current of pure + air alone is admitted into the neighbouring apartments. In this way + pure air may be obtained from exceedingly impure sources. The proper + amount of air required by houses in such situations might be admitted + through sheets of wire gauze or coarse canvas, containing a thin layer + of coarse charcoal powder.<br> +<br> + A tolerably thick charcoal ventilator, as described above, could be + very advantageously applied to the gully-holes of common sewers, and + to the sinks in private dwellings, the foul water in both cases being + carried into the drain by means of tolerably wide syphon pipes, + retaining always about a couple of inches of water. Such an + arrangement would effectually prevent the escape of any effluvia, + would be easy of construction, and not likely to get soon out of + order.<br> +<br> + In respirators for the mouth the air is made to pass through a quarter + of an inch of coarsely powdered charcoal, retained in its place by two + sheets of silvered wire gauze, covered over with thin woollen cloth, + by which means its temperature is greatly increased. The charcoal + respirator possesses a decided advantage over respirators of the + ordinary construction, in that all disagreeable effluvia are absorbed + by the charcoal, so that comparatively pure air is alone inhaled. + Adaptations may be made to cover the nostrils as well as the mouth, + for protecting the wearer against fevers and other infectious + diseases, and chiefly for use in chemical works, common sewers, &c., + to protect the workmen from the noxious effects of the deleterious + gases to which they are frequently exposed. +<br> + +<a name="p1777"></a><b><i>1777. Charcoal applied to Sores, &c.</i></b><br> +<br> + Charcoal powder has been most successfully employed at hospitals, to + arrest the progress of gangrene and other putrid sores. The charcoal + does not require to be put immediately in contact with the sores, but + is placed above the dressings, not unfrequently quilted loosely in a + little cotton wool. In many cases patients who were rapidly sinking + have been restored to health. +<br> + +<a name="p1778"></a><b><i>1778. Disinfection of Rooms</i></b><br> +<br> + Any room, however offensive it may be, can be perfectively deodorized + by means of a few trays filled with a thin layer of freshly-heated + wood charcoal. From these and other considerations it is evident that + charcoal is one of the cheapest and best disinfectants. Unlike many + other disinfectants, it evolves no disagreeable vapours, and if heated + in close vessels will always act, however long it has been in use, + quite as effectively as at first. The efficiency of the charcoal may + be greatly increased by making it red-hot before using it. This can + easily be done by heating it in an iron saucepan covered with an iron + lid. When the charcoal is to be applied to inflammable substances, + such as wooden floors, &c., of course it must be allowed to cool in + close vessels before being used. +<br> + +<a name="p1779"></a><b><i>1779. Sir William Burnett's Disinfecting Fluid</i></b><br> +<br> + Of late years new disinfectants for the removal of disagreeable and + offensive odours, and the preservation of meat, &c., have been brought + into use. Sir William Burnett's disinfecting fluid is too well known + to require description. It is invaluable in a sick room, and is sold + by all chemists and druggists. +<br> + +<a name="p1780"></a><b><i>1780. Glacialine</i></b><br> +<br> + This is a new disinfectant and antiseptic, which is highly recommended + and largely used for the preservation of meats, liquids, and all goods + of a perishable character from acidity, as in the case of beer, or + decomposition. It is sold by most chemists, druggists, and oilmen. +<br> + +<a name="p1781"></a><b><i>1781. Chloride of Lime</i></b><br> +<br> + This substance, which is well known for its bleaching properties is a + useful disinfectant. It will neutralise the foul smell arising from + drains, closets, &c., when mixed with water and thrown down the pipes + whence the smell proceeds. A little dissolved in a bucket of water, + when used in scrubbing rooms and passages, will purify them and render + them wholesome, and also whiten the boards. It is sold by oilmen &c., + at 3d. or 4d. per lb.—a much lower rate than that at which it is sold + by chemists. +<br> + +<a name="p1782"></a><b><i>1782. Carbolic Powder and Fluid</i></b><br> +<br> + Carbolic acid in a fluid state is a highly concentrated disinfectant, + and a strong irritant poison. Care should be taken in its use and + storage, as many lives have been lost through taking carbolic acid + under the impression that it was some medicine or beverage. It is far + safer when in the form of powder which has been impregnated with the + acid. The powder has a pink colour, is recommended by the Government, + and is sold at the rate of 2d. per pound by oilmen, &c. +<br> + +<a name="p1783"></a><b><i>1783. Domestic Hints</i></b><br> +<br> +<i>Why is the flesh of sheep that are fed near the sea more nutritious + than that of others?</i><br> +<br> + Because the saline particles (sea salt) which they find with their + green food give purity to their blood and flesh. +<br> + +<a name="p1784"></a><b><i>1784. Domestic Hints (Marbled Fat in Meat)</i></b><br> +<br> + <i>Why does the marbled appearance of fat in meat indicate that it is + young and tender?</i><br> +<br> + Because in young animals fat is dispersed through the muscles, but + in old animals it is laid in masses on the outside of the flesh. +<br> + +<a name="p1785"></a><b><i>1785. Domestic Hints (White and Red Meat)</i></b><br> +<br> + <i>Why is some flesh white and other flesh red?</i><br> +<br> + White flesh contains a larger proportion of albumen, (similar to the + white of egg) than that which is red. The amount of blood retained + in the flesh also influences its colour. +<br> + +<a name="p1786"></a><b><i>1786. Domestic Hints (Raw and Cooked Oysters)</i></b><br> +<br> + <i>Why are raw oysters more wholesome than those that are cooked?</i><br> +<br> + When cooked they are partly deprived of salt water, which promotes + their digestion; their albumen also becomes hard (like hard boiled + eggs). +<br> + +<a name="p1787"></a><b><i>1787. Domestic Hints (Green Oysters)</i></b><br> +<br> + <i>Why have some oysters a green tinge?</i><br> +<br> + This has been erroneously attributed to the effects of copper; but + it arises from the oyster feeding upon small green sea-weeds, which + grow where such oysters are found. +<br> + +<a name="p1788"></a><b><i>1788. Domestic Hints (Twice-Boiled Cabbage)</i></b><br> +<br> + <i>Why is cabbage rendered more wholesome by being boiled in two + waters?</i><br> +<br> + Because cabbages contain an oil, which is apt to produce bad + effects, and prevents some persons from eating "green" vegetables. + When boiled in two waters, the first boiling carries off the greater + part of this oil. +<br> + +<a name="p1789"></a><b><i>1789. Domestic Hints (Just-Scraped Horseradish)</i></b><br> +<br> + <i>Why should horseradish be scraped for the table only just before it + is required?</i><br> +<br> + Because the peculiar oil of horseradish is very volatile; it quickly + evaporates, and leaves the vegetable substance dry and insipid. +<br> + +<a name="p1790"></a><b><i>1790. Domestic Hints (Mint with Pea Soup)</i></b><br> +<br> + <i>Why is mint eaten with pea soup?</i><br> +<br> + The properties of mint are stomachic and antispasmodic. It is + therefore useful to prevent the flatulence that might arise, + especially from soups made of green or dried peas. +<br> + +<a name="p1791"></a><b><i>1791. Domestic Hints (Apple Sauce with Pork and Goose)</i></b><br> +<br> + <i>Why is apple sauce eaten with pork and goose?</i><br> +<br> + Because it is slightly laxative, and therefore tends to counteract + the effects of rich and stimulating meats. The acid of the apples + also neutralizes the oily nature of the fat, and prevents + biliousness. +<br> + +<a name="p1792"></a><b><i>1792. Domestic Hints (Thunderstorms Souring Milk)</i></b><br> +<br> + <i>Why does milk turn sour during thunderstorms?</i><br> +<br> + Because, in an electric condition of the atmosphere, ozone is + generated. Ozone is oxygen in a state of great intensity; and oxygen + is a general acidifier of many organic substances. Milk may be + prevented from becoming sour by boiling it, or bringing it nearly to + boiling point, for, as the old proverb says, "Milk boiled is milk + spoiled." Heating the milk expels the oxygen. +<br> + +<a name="p1793"></a><b><i>1793. Domestic Hints (Butter from Churning)</i></b><br> +<br> + <i>Why does the churning of cream or milk produce butter?</i><br> +<br> + Because the action of stirring, together with a moderate degree of + warmth, causes the cells in which the butter is confined to burst; + the disengaged fat collects in flakes, and ultimately coheres in + large masses. +<br> + +<a name="p1794"></a><b><i>1794. Domestic Hints (Blue Mould on Cheese)</i></b><br> +<br> +<i>What is the blue mould which appears sometimes upon cheese?</i><br> +<br> + It is a species of fungus, or minute vegetable, which may be + distinctly seen when examined by a magnifying glass. +<br> + +<a name="p1795"></a><b><i>1795. Domestic Hints (Tenderness in Birds)</i></b><br> +<br> + <i>Why are some of the limbs of birds more tender than others?</i><br> +<br> + The tenderness or toughness of flesh is determined by the amount of + exercise the muscles have undergone. Hence the wing of a bird that + chiefly walks, and the leg of a bird that chiefly flies, are the + most tender. +<br> + +<a name="p1796"></a><b><i>1796. Domestic Hints (Tea Curing Headache)</i></b><br> +<br> + <i>Why does tea frequently cure headache?</i><br> +<br> + Because, by its stimulant action on the general circulation, in + which the brain participates, the nervous congestions are overcome. +<br> + +<a name="p1797"></a><b><i>1797. Domestic Hints (Clothes for Hot Weather)</i></b><br> +<br> + <i>Why are clothes of smooth and shining surfaces best adapted for hot + weather?</i><br> +<br> + Because they reflect or turn back the rays of the sun, which are + thus prevented from penetrating them. +<br> + +<a name="p1798"></a><b><i>1798. Domestic Hints (Loose Clothing Warmer)</i></b><br> +<br> + <i>Why is loose clothing warmer than tight articles of dress?</i><br> +<br> + Because the loose dress encloses a stratum of warm air which the + tight dress shuts out; for the same reason, woollen articles, though + not warmer in themselves, appear so, by keeping warm air near to the + body. +<br> + +<a name="p1799"></a><b><i>1799. Domestic Hints (Tea Made Best with Boiling Water)</i></b><br> +<br> + <i>Why should the water poured upon tea be at the boiling point?</i><br> +<br> + Because it requires the temperature of boiling water to extract the + peculiar oil of tea. +<br> + +<a name="p1800"></a><b><i>1800. Domestic Hints (First Infusion Best)</i></b><br> +<br> + <i>Why does the first infusion of tea possess more aroma than the + second?</i><br> +<br> + Because the first infusion, if the water used is at the boiling + temperature, takes up the essential oil of the tea, while the second + water receives only the bitter extract supplied by the tannic acid + of tea. +<br> + +<a name="p1801"></a><b><i>1801. Domestic Hints (Sky-Blue for Fair People)</i></b><br> +<br> + <i>Why does a head-dress of sky-blue become a fair person?</i><br> +<br> + Because light blue is the complementary colour of pale orange, which + is the foundation of the blonde complexion and hair. +<br> + +<a name="p1802"></a><b><i>1802. Domestic Hints (Brighter Colours for Dark People)</i></b><br> +<br> + <i>Why are yellow, orange, or red colours suitable to a person of dark + hair and complexion?</i><br> +<br> + Because those colours, by contrast with the dark skin and hair, show + to the greater advantage themselves, while they enrich the hue of + black +<br> + +<a name="p1803"></a><b><i>1803. Domestic Hints (Light Green for Fair Complexions)</i></b><br> +<br> + <i>Why is a delicate green favourable to pale blonde complexions?</i><br> +<br> + Because it imparts a rosiness to such complexions—red, its + complementary colour, being reflected upon green. +<br> + +<a name="p1804"></a><b><i>1804. Domestic Hints (Light Green Unfavourable for Ruddy Complexions)</i></b><br> +<br> + <i>Why is light green unfavourable to ruddy complexions?</i><br> +<br> + Because it increases the redness, and has the effect of producing an + overheated appearance. +<br> + +<a name="p1805"></a><b><i>1805. Domestic Hints (Violet Unfavourable for All)</i></b><br> +<br> + <i>Why are violet draperies unfavourable to every kind of complexion?</i><br> +<br> + Because, reflecting yellow, they augment that tint when it is + present in the skin or hair, change blue into green, and give to an + olive complexion a jaundiced look. + +<br> + +<a name="p1806"></a><b><i>1806. Domestic Hints (Blue Unsuitable for Brunettes)</i></b><br> +<br> + <i>Why is blue unsuitable to brunettes?</i><br> +<br> + Because it reflects orange, and adds to the darkness of the + complexion. +<br> + +<a name="p1807"></a><b><i>1807. Domestic Hints (Blue Veils for Complexion)</i></b><br> +<br> +<i>Why do blue veils preserve the complexion?</i><br> +<br> + Because they diminish the effect of the scorching rays of light, + just as the blue glass over photographic studios diminishes the + effect of certain rays that would injure the delicate processes of + photography<a href="#p1807f1"><sup>1</sup></a>.<br> +<br> +<hr width="25%" align="left"><br> +<br> + <a name="p1807f1"><span style="color: #FF0000;">Footnote 1:</span></a> "Housewife's Reason Why," containing upwards of 1,500 + Reasons upon every kind of Domestic Subject. London: Houlston and + Sons. 2s. 6d.<br> +<a href="#p1807">return to footnote mark</a> +<br> + + + + +<br> +<br> + +<h2>Part 3</h2><br> +<br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p1808"></a><b><i>1808. Fancy Needlework</i></b><br> +<br> + Although there is a continual change in designs and materials for + fancy needlework of every description, the fundamental principles on + which this kind of work in all its various branches is executed remain + the same. These are carefully, though briefly set forth in the + following series of instructions on this subject. +<br> + +<a name="p1809"></a><b><i>1809. Instructions in Crochet</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p1810"></a><b><i>1810. Popularity of Crochet</i></b><br> +<br> + Perhaps no kind of work has ever attained such popularity as + <i>Crochet</i>. Whether as a simple trimming, as an elaborate quilt, or as + a fabric, almost rivalling Point Lace, it is popular with every woman + who has any time at all for fancy work, since it is only needful to + understand the stitches, and the terms and contractions used in + writing the descriptions of the different designs, to be enabled to + work with ease the most beautiful pattern that ever appeared in + crochet. +<br> + +<a name="p1811"></a><b><i>1811. Stitches used in Crochet</i></b><br> +<br> +These, with their abbreviations, are:<br> +<br> +<table summary="crochet" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>ch</i></td> + <td>chain stitch</td> +</tr> +<tr align="left" valign="top"> + <td><i>s</i></td> + <td>single crochet</td> +</tr> +<tr align="left" valign="top"> + <td><i>dc</i></td> + <td>double crochet</td> +</tr> +<tr align="left" valign="top"> + <td><i>L</i></td> + <td>long stitch</td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td>double and treble long</td> +</tr> +</table> +<br> + +<a name="p1812"></a><b><i>1812. Chain Stitch, ch.</i></b><br> +<br> + Hook the cotton into a loop, and keep on looping the cotton through a + previous stitch till a succession of chains are made to form a + foundation. +<br> + +<a name="p1813"></a><b><i>1813. Single Crochet, s.</i></b><br> +<br> + This occurs only in working designs; the hook is inserted in a stitch, + and the cotton is pulled through that and the cotton which is on the + hook at the same time; it thus makes a close tie. +<br> + +<a name="p1814"></a><b><i>1814. Double Crochet, or dc.</i></b><br> +<br> + With cotton on the hook insert the latter into a stitch, draw the + cotton through; there are now two loops on the hook, take up the + cotton on the hook, and with cotton again upon the hook draw it + through the two loops. +<br> + +<a name="p1815"></a><b><i>1815. Long Stitch, or l.</i></b><br> +<br> + With the loop of last stitch on the hook, twist the cotton over the + hook, place the latter through a stitch, draw the cotton through, then + put the cotton over the hook, draw the cotton through two loops, and + again through two loops. +<br> + +<a name="p1816"></a><b><i>1816. Double and Treble Long</i></b><br> +<br> + With the hook in a loop, twist the cotton twice or three times over + the hook, and draw the hook successively through either two or three + loops. +<br> + +<a name="p1817"></a><b><i>1817. Square Crochet</i></b><br> +<br> + Square crochet is also sometimes used. The squares are either open or + close. An open square consists of one L, two Ch, missing two on the + line beneath, before making the next stitch. A close square has three + successive L's. Thus, any given number of close squares, followed by + an open, will have so many times three L's; consequently any + foundation for square crochet must have a number that can be divided + by three. +<br> + +<a name="p1818"></a><b><i>1818. To Contract an Edge</i></b><br> +<br> + This may be done in Dc, or long stitch. Twist the thread round the + hook as often as required, insert it in the work, and half do a + stitch. Instead of finishing it, twist the thread round again, until + the same number of loops are on, and work a stitch entirely; so that, + for two stitches, there is only one head. +<br> + +<a name="p1819"></a><b><i>1819. To Join on a Thread</i></b><br> +<br> + Joins should be avoided as much as possible in open work. In joining, + finish the stitch by drawing the new thread through, leaving two + inches for both ends, which must be held in. +<br> + +<a name="p1820"></a><b><i>1820. To Use Several Colours</i></b><br> +<br> + This is done in single crochet. Hold the threads not in use on the + edge of the work, and work them in. Change the colour by beginning the + stitch in the old colour, and finishing it with the new, continuing + the work with the latter holding in the old. If only one stitch is + wanted in the new colour, finish one stitch, and begin the next with + it; then change. +<br> + +<a name="p1821"></a><b><i>1821. To Join Leaves, &c.</i></b><br> +<br> + When one part of a leaf or flower is required to be joined to another, + drop the loop from the hook, which insert in the place to be joined; + draw the loop through and continue. +<br> + +<a name="p1822"></a><b><i>1822. To Work over Cord</i></b><br> +<br> + Hold the cord in the left hand with the work, and work round it, as + you would over an end of thread, working closely. When beads are used + they must be first threaded on silk or thread, and then dropped, + according to the pattern, on the <i>wrong</i> side of the work. This side + looks more even than the other: therefore, when bead purses are worked + from an engraving, they are worked the reverse of the usual way, viz., + from right to left. +<br> + +<a name="p1823"></a><b><i>1823. Oriental Crochet erroneously termed Tricotee</i></b><br> +<br> + This is worked by just making a chain the length required. Then put + the hook through a loop of the chain, pull the wool through without + twisting it, and so continue to the end, keeping all the stitches on + the hook. <i>In returning</i>, twist the wool over the hook, pull it + through the first loop, twist the wool again over the hook, pull it + through the next, and so continue to the end. There will now be a row + of flat loops, but not on the edge. Work exactly as at the first row + which was worked with the chain row, but in this there is no chain row. +<br> + +<a name="p1824"></a><b><i>1824. Instructions in Netting</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p1825"></a><b><i>1825. Regularity in Netting</i></b><br> +<br> + The beauty of netting consists in its firmness and regularity. All + joins in the thread must be made in a very strong knot; and, if + possible, at an edge, so that it may not be perceived. +<br> + +<a name="p1826"></a><b><i>1826. Implements used in Netting</i></b><br> +<br> + These are a netting needle and mesh. In filling a netting needle with + the material, be careful not to make it so full that there will be a + difficulty in passing it through the stitches. The size of the needle + must depend on the material to be employed, and the fineness of the + work. Steel needles are employed for every kind of netting except the + very coarsest. They are marked from 12 to 24, the latter being + extremely fine. The fine meshes are usually also of steel; but, as + this material is heavy, it is better to employ bone or wooden meshes + when large ones are required. Many meshes are flat; and in using them + the <i>width</i> is given. +<br> + +<a name="p1827"></a><b><i>1827. Diamond Netting</i></b><br> +<br> + The first stitch in this work is termed <i>diamond</i> netting, the holes + being in the form of diamonds. To do the first row, a stout thread, + knotted to form a round, is fastened to the knee with a pin, or passed + over the foot, or on the hook sometimes attached to a work cushion for + the purpose. The end of the thread on the needle is knotted to this, + the mesh being held in the left hand on a line with it. Take the + needle in the right hand; let the thread come over the mesh and the + third finger, bring it back under the mesh, and hold it between the + thumb and first finger. Slip the needle through the loop over the + third finger, under the mesh and the foundation thread. In doing this + a loop will be formed, which must be passed over the fourth finger. + Withdraw the third finger from the loop, and draw up the loop over the + fourth, gradually, until it is quite tight on the mesh. The thumb + should be kept firmly over the mesh while the stitch is being + completed. When the necessary number of stitches is made on this + foundation, the future rows are to be worked backwards and forwards. + To form a <i>round</i>, the first stitch is to be worked into immediately + after the last, which closes the netting into a circle. +<br> + +<a name="p1828"></a><b><i>1828. Round Netting </i></b><br> +<br> + Round Netting is very nearly the same stitch. The difference is merely + in the way of putting the needle through the loop and foundation, or + other stitch. After passing the needle through the loop, it must be + brought out, and put <i>downwards</i> through the stitch. This stitch is + particularly suitable for purses. +<br> + +<a name="p1829"></a><b><i>1829. Square Netting</i></b><br> +<br> + Square Netting is exactly the same stitch as diamond netting, only it + is begun at a corner, on one stitch, and increased (by doing two in + one) in the last stitch of every row, until the greatest width + required is attained. Then, by netting two stitches together at the + end of every row, the piece is decreased to a point again. When + stretched out, all the holes in this netting are squares. +<br> +<p align="right"><i><span style="color: #A82C28">One Kind Word may Turn Aside a Torrent of Anger.</span></i></p><br> + +<a name="p1830"></a><b><i>1830. Darning on Netting</i></b><br> +<br> + Square and diamond netting are the most frequently used, and are + ornamented with patterns darned on them, in simple darning or in + various point stitches. In the latter case it forms a variety of the + sort of work termed <i>guipure d'Art</i>. +<br> + +<a name="p1831"></a><b><i>1831. Grecian Netting</i></b><br> +<br> +<ol start=1 type="i"><li> + Do one plain row. First pattern row. Insert the needle in the + first stitch, and, without working it, draw through it the second + stitch, through the loop of which draw the first, and work it in the + ordinary way. This forms a twisted stitch, and the next is a very + small loop formed of a part of the second stitch. Repeat this + throughout the row.</li></ol> + +<ol start=2 type="i"><li> + + The second row is done plain.</li></ol> + +<ol start=3 type="i"><li> + + The third like the first; but the first and last stitches are + to be done in the usual manner, but begin the twisting with the + second and third loops.</li></ol> + +<ol start=4 type="i"><li> + + The fourth is plain. Repeat these four rows as often as + required.</li></ol> + +<ol start=5 type="i"><li> + + Use No. 20 mesh for the fancy rows, and No. 14 for the plain.</li></ol> +<br> + +<a name="p1832"></a><b><i>1832. Counting Stitches</i></b><br> +<br> +Stitches in Netting are always counted by knots. +<br> + +<a name="p1833"></a><b><i>1833. Instructions in Tatting, or Frivolité</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p1834"></a><b><i>1834. Implements for Tatting</i></b><br> +<br> + The only necessary implements for tatting are a thin shuttle or short + netting-needle, and a gilt pin and ring, united by a chain. The cotton + used should be strong and soft. There are three available sizes, Nos. + 1, 2, and 3. Attention should be paid to the manner of holding the + hands, as on this depends the grace or awkwardness of the movement. + Fill the shuttle with the cotton (or silk) required, in the same + manner as a netting needle. Hold the shuttle between the thumb and + first and second fingers of the right hand, leaving about half a yard + of cotton unwound. Take up the cotton, about three inches from the + end, between the thumb and first finger of the left hand, and let the + end fall in the palm of the hand; pass the cotton round the other + fingers of the left hand (keeping them parted a little), and bring it + again between the thumb and forefinger, thus making a circle round the + extended fingers. There are only two stitches in tatting, and they are + usually done alternately; this is therefore termed a <i>double stitch</i>. +<br> + +<a name="p1835"></a><b><i>1835. English Stitch</i></b><br> +<br> + The first stitch is called the <i>English stitch</i>, and made thus:—Let + the thread between the right and left hands fall towards you; slip the + shuttle under the thread between the first and second fingers; draw it + out rather quickly, keeping it in a horizontal line with the left + hand. You will find a slipping loop is formed on this cotton with that + which went round the fingers. Hold the shuttle steadily, with the + cotton stretched tightly out, and with the second finger of the left + hand slip the loop thus made under the thumb. +<br> + +<a name="p1836"></a><b><i>1836. French Stitch</i></b><br> +<br> + The other stitch is termed <i>French stitch</i>; the only difference being, + that instead of allowing the cotton to fall <i>towards</i> you, and passing + the shuttle <i>downwards</i>, the cotton is thrown in a loop over the left + hand, and the shuttle passed under the thread between the first and + second fingers <i>upwards</i>. The knot must be invariably formed by the + thread which passes round the fingers of the <i>left</i> hand. If the + operation is reversed, and the knot formed by the cotton connected + with the shuttle, the loop will not draw up. This is occasioned by + letting the cotton from the shuttle hang loosely instead of drawing it + out and holding it tightly stretched. When any given number of these + double stitches are done, and drawn closely together, the stitches are + held between the first finger and thumb, and the other fingers are + withdrawn from the circle of cotton, which is gradually diminished by + drawing out the shuttle until the loop of tatting is nearly or + entirely closed. The tatted loops should be quite close to each other, + unless directions to the contrary are given. +<br> + +<a name="p1837"></a><b><i>1837. Ornamental Edging</i></b><br> +<br> + The pin is used in making an ornamental edge, something like purl + edging, thus:—Slip the ring on the left-hand thumb, that the pin + attached may be ready for use. After making the required number of + double stitches, twist the pin in the circle of cotton, and hold it + between the forefinger and thumb, whilst making more double stitches; + repeat. The little loops thus formed are termed <i>picots</i>. +<br> + +<a name="p1838"></a><b><i>1838. Trefoil Tatting</i></b><br> +<br> + This is done by drawing three loops up tightly, made close together, + and then leaving a short space before making more. The trefoil is + sewed into shape afterwards with a needle. +<br> + +<a name="p1839"></a><b><i>1839. To Join Loops</i></b><br> +<br> + When two loops are to be connected, a <i>picot</i> is made in the <i>first</i>, + wherever the join is required. When you come to the corresponding + part of the <i>second</i> loop, draw the thread which goes round the + fingers of the left hand through the <i>picot</i> with a needle, pulling + through a loop large enough to admit the shuttle. Slip this through, + then draw the thread tight again over the fingers, and continue the + work. In many patterns a needle is used to work over, in buttonhole + stitch, the thread which passes from one loop to another. A long + needleful of the same cotton or silk used for the tatting is left at + the beginning of the work, and a common needle used to buttonhole over + bars wherever they occur. +<br> + +<a name="p1840"></a><b><i>1840. Alternative Picots</i></b><br> +<br> + Picots are also sometimes made with the needle and cotton in working + over these bars. +<br> + +<a name="p1841"></a><b><i>1841. Instructions in Knitting</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p1842"></a><b><i>1842. Improvements in Process</i></b><br> +<br> + Although the art of knitting is known perhaps more generally than + almost any other kind of fancy work, still as the knowledge is not + universal, and there have been of late years great improvements in + many of the processes, we hope that a short account of all the + stitches, and the elementary parts of the craft, will be welcomed by + many of our friends—and most seriously would we recommend them to + attain <i>perfection</i> in this branch of work, because, above all others, + it is a resource to those who, from weak eyes, are precluded from many + kinds of industrial amusement, or who, as invalids, cannot bear the + fatigue of more elaborate work. The fact is that knitting does not + require eyesight at all; and a very little practice ought to enable + any one to knit whilst reading, talking, or studying, quite as well as + if the fingers were unemployed. It only requires that the fingers + should be properly used, and that one should not be made to do the + duty of another. +<br> + +<a name="p1843"></a><b><i>1843. Implements for Knitting</i></b><br> +<br> + These are rods or pins of ivory, bone, or steel. The latter are most + commonly used, and should have tapered points, without the least + <i>sharpness</i> at the extremity. +<br> + +<a name="p1844"></a><b><i>1844. Casting On</i></b><br> +<br> + The first process in knitting is casting on. To effect this, hold the + end of cotton between the first and second fingers of the left hand; + bring it over the thumb and forefinger, and bend the latter to twist + the cotton into a loop; bend the needle in the loop; hold the cotton + attached to the reel between the third and little fingers of the right + hand, and over the point of the forefinger; bring the thread round the + needle by the slightest possible motion; bend the needle towards you, + and tighten the loop on the left-hand finger, in letting it slip off + to form the <i>first</i> stitch. +<br> + +<a name="p1845"></a><b><i>1845. Formation of Stitches</i></b><br> +<br> + Now take that needle with the loop on it in the left hand, and another + in the right. Observe the position of the hands. The left hand needle + is held between the thumb and the second finger, leaving the + forefinger free, to aid in moving the points of the needles. This mode + of using the forefinger, instead of employing it merely to hold the + needle, is the great secret of being able to knit without looking at + the work, for so extremely delicate is the sense of touch in this + finger, that it will, after a little practice, enable you to tell the + sort of stitch coming next, in the finest material, so that knitting + becomes merely mechanical. Insert the point in the loop, bringing it + behind the other needle, slip the thread round it, bring the point in + front, and transfer the loop to the left-hand needle without + withdrawing it from the right hand. Repeat the process for any number + of stitches required. +<br> + +<a name="p1846"></a><b><i>1846. Plain Knitting</i></b><br> +<br> + Slip the point of the right-hand needle in a loop, bring the thread + round it, and with the forefinger push the point of the needle off the + loop so that the thread just twisted round forms a new one on the + right hand. +<br> + +<a name="p1847"></a><b><i>1847. Purling</i></b><br> +<br> + The right-hand needle is slipped in the loop <i>in front of</i> the + left-hand one, and the thread, after passing between the two, is + brought round it; it is then worked as before. The thread is always + brought forward before beginning a purled stitch, unless particular + directions to the contrary are given. +<br> + +<a name="p1848"></a><b><i>1848. Mode of making Stitches</i></b><br> +<br> + To make one, merely bring the thread in front before knitting, when, + as it passes over the needle, it makes a loop; to make two, three, or + more, pass the thread <i>round the needle in addition</i>, once for 2, + twice for 3, and so on. +<br> + +<a name="p1849"></a><b><i>1849. To Decrease</i></b><br> +<br> + Take one stitch off without knitting; knit one, then slip the point of + the left-hand needle in the unknitted stitch and draw it over the + other. It is marked in receipts d. To decrease 2 or more, slip 1, knit + 2, 3, or more together, <i>as one</i>, and pass the slip stitch over. +<br> + +<a name="p1850"></a><b><i>1850. How to Join a Round</i></b><br> +<br> +Four or five needles are used in round work, such as socks, stockings, + &c. Cast on any given number of stitches on one needle, then slip + another needle in the last stitch, before casting any on it; repeat + for any number. When all are cast on, knit the first 2 stitches off + on to the end of the last needle. One needle is always left unused in + casting on for a round. +<br> + +<a name="p1851"></a><b><i>1851. How to Join Toe of Sock, &c.</i></b><br> +<br> + Divide all the stitches on to two needles, hold both in the left hand, + as if they were one, and in knitting take a loop off each one, which + knit together. +<br> + +<a name="p1852"></a><b><i>1852. To Cast off</i></b><br> +<br> + Knit 2 stitches; with the left-hand needle draw the first over the + second; knit another; repeat. Observe that the row before the casting + off should never be very tightly knitted. +<br> + +<a name="p1853"></a><b><i>1853. To Knit Three Stitches Together</i></b><br> +<br> + To knit three stitches together, so that the centre one shall be in + front.—Slip 2 off the needle together knit the third, and draw the + others over together. +<br> + +<a name="p1854"></a><b><i>1854. To Raise a Stitch</i></b><br> +<br> + To raise a stitch is to knit the bar of thread between the two + stitches as one. +<br> + +<a name="p1855"></a><b><i>1855. Abbreviations</i></b><br> +<br> +The abbreviations used are:<br> +<br> +<table summary="knitting" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td><i>K</i></td> + <td>knit</td> +</tr> +<tr align="left" valign="top"> + <td><i>P</i></td> + <td>purl</td> +</tr> +<tr align="left" valign="top"> + <td><i>D</i></td> + <td>decrease</td> +</tr> +<tr align="left" valign="top"> + <td><i>K 2 t</i></td> + <td>knit 2 together</td> +</tr> +<tr align="left" valign="top"> + <td><i>P 2 t</i></td> + <td>purl 2 together</td> +</tr> +<tr align="left" valign="top"> + <td><i>M 1</i></td> + <td>make 1</td> +</tr> +</table> +<br> + +<a name="p1856"></a><b><i>1856. Size of Needles</i></b><br> +<br> + Take care to have needles and cotton or wool that are suitable to each + other in size. The work of the best knitter in the world would appear + ill done if the needles were too fine or too coarse. In the former + case, the work would be close and thick; in the latter it would be too + much like a cobweb. +<br> + +<a name="p1857"></a><b><i>1857. Instructions in Embroidery and Canvas Work</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p1858"></a><b><i>1858. Embroidery</i></b><br> +<br> + Embroidery, properly speaking, includes every sort of ornamental work + done with a sewing needle of any kind; but in its popular acceptation, + it applies only to the ornamentation of any article by the eye, or + from drawn or marked patterns—whatever may be the material, or + combination of materials employed; Berlin or canvas work, on the + contrary, is the usual designation of all kinds of embroidery on + canvas, <i>done by counting threads</i>, and frequently by the aid of a + painting on checked paper. +<br> + +<a name="p1859"></a><b><i>1859. Distinction in Embroidered Work</i></b><br> +<br> + Although these two different sorts of work are really equally entitled + to the designation of <i>embroidery</i>, yet for the sake of making our + hints as intelligible as possible, we will adopt the popular terms, + and confine our present remarks to that sort of embroidery which is + not executed by the stitch. +<br> +<p align="right"><i><span style="color: #A82C28">Be A Friend to Virtue—a Stranger to Vice.</span></i></p><br> + +<a name="p1860"></a><b><i>1860. Materials</i></b><br> +<br> + Every sort of embroidery material may be used for embroidering upon. + The most common are muslin, cambric, velvet, satin, cloth, and leather. +<br> + +<a name="p1861"></a><b><i>1861. Application</i></b><br> +<br> + The simplest style of embroidery is that termed <i>Application</i>,—that + is, where the pattern is in one material, laid on another which forms + the ground. In this way muslin is worked on net, velvet is laid on + cloth, or on another velvet, and cretonne designs cut out and laid on + another material, the edges being either sewed over, or ornamented + with fancy cord, braid, gold thread, or any other appropriate material. +<br> + +<a name="p1862"></a><b><i>1862. Braiding</i></b><br> +<br> + Another very easy style of ornamentation is that known as braiding. + Children's dresses are worked with narrow silk or worsted braid, the + latter being also used for ladies' aprons, flounces, &c. Gold and + silver braid enter largely into various sorts of decorated needlework, + and the Victoria braid, of cotton, which has something of the + appearance of satin stitch, is generally known. +<br> + +<a name="p1863"></a><b><i>1863. Stitches in Braiding</i></b><br> +<br> + There is considerable art required to achieve putting on the Victoria + braid evenly and firmly. The stitches should be taken across the + braid. This makes it lie flat. +<br> + +<a name="p1864"></a><b><i>1864. Elaborate Embroidery</i></b><br> +<br> + But the most elaborate kinds of embroidery are those which represent + flowers, fruit, and other devices on any material; and these may be + divided into white and coloured embroidery. +<br> + +<a name="p1865"></a><b><i>1865. Broderie Anglaise</i></b><br> +<br> + White embroidery, or embroidery on muslin, is used for a great variety + of articles of ladies' dress. The simplest is termed Broderie + Anglaise. In this style, the pattern is either in satin stitch, or + from left to right, formed of holes cut out of the muslin, and sewed + over with embroidery cotton. The great art in working broderie is to + make the holes all of the same size, and to take the stitches closely + and regular. +<br> + +<a name="p1866"></a><b><i>1866. Satin Stitch</i></b><br> +<br> + Satin stitch is a smooth raised work, used for leaves, flowers, &c. It + is done by first tracing the outlines accurately with soft cotton, + then taking stitches from point to point of the part to be raised, so + as to have the greatest thickness of cotton in the centre, and sewing + it over, in stitches taken close together, but slightly slanting, and + completely across the part outlined. The veining of leaves is + generally formed by taking the stitches from the vein to the edge, + first on one side and then on the other. The borders of embroidered + muslin collars, &c., are usually finished with buttonhole stitch, + worked either the width of an ordinary buttonhole, or in long + stitches, and raised like satin stitch. Eyelet holes are made by + piercing round holes with a stiletto, and sewing them round. +<br> + +<a name="p1867"></a><b><i>1867. Fancy Stitches</i></b><br> +<br> + There are many fancy stitches introduced into muslin work, but these + require to be practically taught. +<br> + +<a name="p1868"></a><b><i>1868. Frame for Embroidery</i></b><br> +<br> + The kind of frame on which muslin is most easily worked, consists of + two hoops of wood, about eight inches in diameter. One is rather + smaller than the other. On it the muslin is stretched, and the larger + one being slipped over it, and fitting tightly, keeps the muslin in + its place. +<br> + +<a name="p1869"></a><b><i>1869. Embroidery on Satin, &c.</i></b><br> +<br> + Satin and velvet are embroidered in coloured silks, gold and silver + bullion, pearls, &c. A very fashionable style is the work with <i>ombre</i> + or shaded silks. +<br> + +<a name="p1870"></a><b><i>1870. Netting Silk in Embroidery</i></b><br> +<br> + The most delicate kinds of embroidery are worked with fine netting + silk, one strand of which is drawn out. This makes the silk appear + softer and richer. +<br> + +<a name="p1871"></a><b><i>1871. Shading in Silks</i></b><br> +<br> + It requires considerable care to work well with ombre silks, to avoid + incorrect shading. Nature should be followed as closely as possible. + Not only must the form be carefully preserved, but the lights and + shades must be disposed in an artistic manner. For instance: the point + of a leaf is never the darkest part, nor should the lower leaves and + flowers of a group of the same kind be light. +<br> + +<a name="p1872"></a><b><i>1872. Materials used in Embroidery and Canvas Work</i></b><br> +<br> + The materials for canvas work and embroidery may be classed under the + names of wool, silk, chenille, and braid; beads, straw, and a variety + of other fancy materials, are also brought into use. A knowledge of + the proper mode of using them, and the varieties of each which are + made, is one of the most useful things it is possible for the amateur + needle-woman to become acquainted with. We will, therefore, take them + in their order. +<br> + +<a name="p1873"></a><b><i>1873. Wool</i></b><br> +<br> + German wool (or Berlin wool, as it is commonly called) is the most + beautiful material manufactured for canvas-work. The vast variety of + shades, the exquisite tints produced, the softness and evenness of the + fabric, are beyond all praise. We speak of Berlin wool <i>as it ought to + be</i>; for no article is more frequently of inferior quality. From damp, + or bad packing, or many other causes, it is frequently crushed and + injured, and in that state is not fit to be used for good work. Berlin + wool is supposed to be all dyed, as well as made, abroad; at present a + large proportion is entirely produced in our own country, which is + little, if at all, inferior to the foreign. Berlin wool is made only + in two sizes, 4-thread and 8-thread; unless the latter is specified in + directions, the other is always implied.<br> +<br> + Berlin wools are either dyed in one colour, or in shades of the same + colour, or (<i>very rarely</i>) in shades of several colours. Technically, + a silk or wool dyed in shades of the same colour, going gradually from + light to dark, and from dark to light again, is termed an <i>ombre</i>, or + <i>shaded</i> wool or silk, whereas <i>chine</i> is the term employed when there + are several <i>colours</i> used. There are, also, what are called <i>short</i> + and <i>long</i> shades; that is, in the former the entire shades, from the + lightest to the lightest again, will occur within a short space, a + yard or so; whereas, in <i>long</i> shades the gradation is much more + gradually made.<br> +<br> + We notice these apparently trifling differences that readers may + comprehend the importance of obtaining precisely the proper materials + for each design. If we prescribe a certain article, it is because <i>it</i> + and no other will give the effect. Transparent, white, or silver beads + are usually worked with white silk, but clear glass beads, threaded on + cerise silk, produce a peculiarly rich effect by the coloured silk + shining through transparent glass. The silk used must be extremely + fine, as the beads vary much in size. A change of material, which + might appear of no consequence whatever, would completely spoil the + effect of the design. +<br> + +<a name="p1874"></a><b><i>1874. Fleecy Wool</i></b><br> +<br> + Fleecy wool is the sort of wool used for jackets and other large + articles. Some of the tints are quite as brilliant as those of Berlin + wool. It is made in 3, 4, 6, 8, and 12 threads, and is much cheaper + than German wool. It does very well for grounding large pieces of + canvas work. +<br> + +<a name="p1875"></a><b><i>1875. Shetland Wool</i></b><br> +<br> + Shetland wool is very fine and soft, is much used, and prized for + shawls and neckties and for veils. +<br> + +<a name="p1876"></a><b><i>1876. Eis Wool</i></b><br> +<br> + A pure German wool of silky brightness, is used for the same purpose + as Shetland wool excepting for veils. It is also used instead of silk + for embroidering on velvet, as tea cosies, &c. +<br> + +<a name="p1877"></a><b><i>1877. Andalusian Wool</i></b><br> +<br> + Andalusian wool is a medium wool, less thick than Berlin wool, is used + for cuffs and shawls. +<br> + +<a name="p1878"></a><b><i>1878. Other kinds of Wool</i></b><br> +<br> + There are also other names given to wools by the vendors or + manufacturers of them: for instance, "The Peacock Wool" and "The Coral + Wool" are trade marks, and not particular wools. +<br> + +<a name="p1879"></a><b><i>1879. Scotch Fingering Wool</i></b><br> +<br> + Scotch fingering wool is used for knitting stockings and socks, and + gentlemen's kilt hose. +<br> + +<a name="p1880"></a><b><i>1880. Thin Lambs' Wool and Wheeling Yarn</i></b><br> +<br> + Scotch yarns, used principally for children's socks and stockings. +<br> + +<a name="p1881"></a><b><i>1881. Merino Wool</i></b><br> +<br> + Merino wool is the produce of a Spanish breed of sheep. The wool was + introduced into this country about the close of the last century. + George III. was a great patron of this breed. French Merino is made + from this peculiariy soft wool; so also Berlin wool, used for canvas + embroidery. +<br> + +<a name="p1882"></a><b><i>1882. Angola Wool</i></b><br> +<br> + The produce of an African breed of sheep; is a soft hairy wool. Is + used for making Angola shawls and gloves, valued for their extreme + softness and warmth. These were popular till the cotton manufacturers + introduced a very poor imitation make entirely of cotton. +<br> + +<a name="p1883"></a><b><i>1883. Camel-hair Wool</i></b><br> +<br> + Camel-hair wool is the production of the llama, or al-lama, a native + of South America. This ruminant animal resembles in its nature, but + not in its form, a camel. The back and sides of the llama are clothed + with fine long woolly hairs, becoming smooth, silky, and shining + towards the tips, the general colours being of a uniform bright brown. + The native Indians use it in the manufacture of stuffs, ropes, bags, + and mats. +<br> + +<a name="p1884"></a><b><i>1884. Alpaca</i></b><br> +<br> + Al-Paco produces the alpaca wool. This creature is also a species of + camel, though different in shape. Cavier regarded the paco as a + variety of the llama; so also the vicugua. The llama is generally used + as a beast of burden, while the former are used chiefly for their + flesh and wool. +<br> + +<a name="p1885"></a><b><i>1885. Yak Lace and Fringe</i></b><br> +<br> + This is said to be made from the tail hair of an animal resembling an + ox, a horse, and sheep; the first for its shape, the next for its + tail, and the third for its wool. The tail, under the Indian name of + <i>Chowrie</i>, is often mounted in horns and silver, and used as a switch + to keep off flies. The yak inhabits the coldest parts of Tibet, India. +<br> + +<a name="p1886"></a><b><i>1886. Silk</i></b><br> +<br> + This well known production of the silk-worm in its natural state, as + reeled from the cocoon, is termed "raw silk;" and before this can be + used for weaving it requires to be twisted, or, as it is technically + termed, "thrown;" that is to say, it is not two threads twisted one + over the other, but the single filament itself is twisted so as to + render it firmer; this is termed "singles." The next process is termed + "tram." This is two threads loosely twisted together. This usually + constitutes the "weft" silk, which is thrown by the shuttle across the + long threads, or "warp," of the piece-silk. +<br> + +<a name="p1887"></a><b><i>1887. Organzine</i></b><br> +<br> + Organzine, or hard silk, generally constitutes the "warp," or length + of the silk. This is made by first twisting each individual thread of + silk, and then two or more of the threads are twisted together by the + "throwing" mill (throw one thread over the other). In this state it + must be boiled, to discharge the gum which renders the silk hard to + the touch, and unfit to receive the dye. It is now boiled in soap and + water for four hours, and then boiled in clear water to discharge the + soap; after which it is glossy, soft, and fit for wearing. +<br> + +<a name="p1888"></a><b><i>1888. Filoselle Silk</i></b><br> +<br> + Filoselle silk was formerly a "spun silk," and the product chiefly of + the silkworm, which naturally eats its way through its cocoon. It is + only comparatively of late years that this silk has been used. The + short filaments are spun in the same way that cotton and wool are + spun, and is afterwards woven. A great deal of this silk is used for + stockings and socks, and for weaving in with wool-fabrics, but there + is also another kind of Filoselle used in needlework. This is + two-thread silk, or "tram." Eight or ten of these slightly twisted + threads form a strand of silk, so that, according to the purpose + required, one, two, or more threads of it can be used for embroidery. + This is glossy as satin. +<br> + +<a name="p1889"></a><b><i>1889. Floss Silk</i></b><br> +<br> + Floss silk consists of several filaments of untwisted silk sufficient + to make a strand of silk. It is used for working on the surface of + wool stitches to heighten the effect and give brilliancy. +<br> + +<a name="p1890"></a><b><i>1890. Tusseh Silk</i></b><br> +<br> + Tusseh silk or, as some term it, "Tussore," is spun from the silk of + the perforated cocoon of the tusseh-moth. This silk is seldom dyed, + being the natural colour of the cocoon, which cannot be satisfactorily + extracted; nor will it absorb dye perfectly. +<br> + +<a name="p1891"></a><b><i>1891. Embroidery Silk</i></b><br> +<br> + Embroidery silk is bright and lustrous, and composed of two rather + loosely twisted large threads. <i>Sadler's Silk</i> and <i>Purse-Silk</i> have + three threads. <i>Sewing Silk</i> has two. <i>Tailor's Twist</i> three threads. +<br> + +<a name="p1892"></a><b><i>1892. Chenille</i></b><br> +<br> +Chenille is of two kinds. <i>Chenille à broder</i> (the finest sort), and + <i>chenille ordinaire</i>, which is stiff, and about the thickness of a + quill: both are round. The extreme richness of the appearance of + chenille makes it suitable for any work requiring great brilliancy; as + the plumage of birds, some flowers, and arabesques. Silk canvas is + much embroidered with chenille, but is extremely expensive, and very + soon injured by dust. It should only be employed for articles intended + to be glazed, such as pole-screens, the tops of work-boxes, and + screens. +<br> + +<a name="p1893"></a><b><i>1893. Arrasene</i></b><br> +<br> +Arrasene is a perfectly flat silk-chenille—and is used for + embroidery on all descriptions of material. +<br> + +<a name="p1894"></a><b><i>1894. Braids</i></b><br> +<br> + Braids are of various kinds. Russian silk braids are generally + employed for dresses, slippers, &c.; but for many of these purposes + the new Albert braid recently manufactured in England is much richer + and far more effective. Russian silk braid is generally narrow, and + the plait is of that kind which is termed Grecian—all the strands + going from the edge to the centre. In French braid, on the contrary, + the plait of every two strands over each other. French braid, in + silk, is very little used in this country. Slippers and other small + articles worked in braid have the effect greatly improved by laying a + gold thread on one or both sides of the braid. +<br> + +<a name="p1895"></a><b><i>1895. Victoria, Adelaide, or Coronation Braid</i></b><br> +<br> + Victoria, Adelaide, or Coronation braid (for the same article has + been called by all these various names), is a cotton braid, which, + when laid on net or muslin, looks something like satin-stitch. It is + composed of thick and thin parts alternately, and is made in only two + sizes. +<br> + +<a name="p1896"></a><b><i>1896. Albert Braid</i></b><br> +<br> + Albert braid is a sort of silk cord, made in many beautiful colours. + It is intended for either application, in braiding, and being + <i>raised</i>, looks extremely well, with very small outlay of time or + money. +<br> + +<a name="p1897"></a><b><i>1897. Gold and Silver Braids</i></b><br> +<br> + Gold and silver braids are often used in Mosaic work, and for + slippers, blotting-cases, &c. The Mosaic braid, which is comparatively + cheap, is generally used. +<br> + +<a name="p1898"></a><b><i>1898. Stitches</i></b><br> +<br> +Various stitches are used in embroidery with crewels and silk. +<br> + +<a name="p1899"></a><b><i>1899. Stem Stitch</i></b><br> +<br> + Stem stitch, also Crewel stitch, is that used for stems and for + ordinary filling-in of flowers and arabesques. Instead of working from + right to left, the stitches are smoother if worked from left to right. + In stems a long stitch is made, and then a second halfway the length + of the first, and half-way beyond it, till a stem is formed; and to + complete it work from right to left, placing the needle under a stitch + of the stem, not of the material, and so work back upon the top of the + previous stitches. In the stem first worked only the tiniest piece of + the material is taken up on the needle, so that the wool or silk is + all on the surface. +<br> + +<a name="p1900"></a><b><i>1900. Stem Stitch in Flowers, &c.</i></b><br> +<br> + In flowers and arabesques the stem-stitch is worked straight, but each + stitch differing in length from the other, so as to make the wool + smooth. Commence the work at the lowest part of the petals, and work + upwards to the edge. +<br> + +<a name="p1901"></a><b><i>1901. Split Stem Stitch</i></b><br> +<br> + Having worked one stitch, in making the second split the first stitch + in the centre with the needle. In the stitch, the thread is continued + under the material. +<br> + +<a name="p1902"></a><b><i>1902. Couching</i></b><br> +<br> + Couching is a laying down on the outline of the design, a thick strand + of filoselle, or cord or wool or silk of any kind, and then + over-stitching it down with a fine silk of the same, or a contrasting + colour. +<br> + +<a name="p1903"></a><b><i>1903. Basket-work Stitch and Diaper Stitch</i></b><br> +<br> + These are done with gold, silver, or silk cords, stitched on the + material in patterns, with silk of another, or of the same colour. The + cords are just passed through the back of the work to its surface; + either one, two, or three at a time are held in place by the left + hand, the over-stitching being done by the right hand. +<br> + +<a name="p1904"></a><b><i>1904. Canvas for Cross-stitch Work</i></b><br> +<br> + The Penelope is now universally used where the ground is filled in. + Formerly it resembled the silk canvas now used where no grounding is + required, but by accident a manufacturer observing some cross-stitch + work unpicked, took the hint, and the result was the "Penelope + canvas," of which there are different degrees of fineness, determined + by the number of double-crossed threads that may fill the space of one + inch. +<br> + +<a name="p1905"></a><b><i>1905. Elephant Penelope Canvas</i></b><br> +<br> + Elephant Penelope Canvas is extremely coarse—fitted for working rugs + and eight or twelve thread wools. +<br> + +<a name="p1906"></a><b><i>1906. Silk Canvas</i></b><br> +<br> + Silk canvas requires no grounding; it is made of a cotton thread + overcast with silk, and resembles coarse even-threaded cheese cloths, + but is silky. +<br> + +<a name="p1907"></a><b><i>1907. Mode of doing Canvas Work</i></b><br> +<br> + This is always done by the thread,—particular care should in all + cases be taken that the size of the various materials is properly + proportioned. Placing the canvas in a frame, technically termed + <i>dressing the frame</i>, is an operation which requires considerable + care. The frame itself, especially for a large piece of work, should + be substantially made; otherwise the stress upon it will be apt to + warp it, and drag the canvas. If this occurs to any extent, the injury + can never be repaired. +<br> + +<a name="p1908"></a><b><i>1908. To Frame Canvas</i></b><br> +<br> + After herringboning the raw edges of the canvas, sew them, <i>by</i> the + thread, to the webbing of the frame,—that is, to the top and bottom. + Then stretch the ends till the canvas is extended to its utmost + length, put in the pegs, and brace the sides with fine twine. If the + canvas is too long for the frame, and any part has to be rolled over + the end, let the wood be first covered with a few thicknesses of + silver paper. +<br> + +<a name="p1909"></a><b><i>1909. Design on Cloth</i></b><br> +<br> + Sometimes, to save the trouble of grounding, a design is worked on + cloth, over which canvas is laid. Whenever this is the case, the cloth + must be carefully damped, to remove the gloss, before it is put into + the frame. Then, as cloth will always stretch much more than canvas, + it must be cut a little smaller both ways. The raw edges of the cloth + should be turned in, and tacked to the canvas before they are framed. + Some people withdraw the threads of canvas after the work is done; but + it has a much richer effect if the threads of canvas are cut close to + the outer stitches; and if there are any small spaces in the pattern, + where the ground should be seen, they may be worked in wool of the + colour of the ground. +<br> + +<a name="p1910"></a><b><i>1910. Stretching Work</i></b><br> +<br> + Should a piece of work be a little drawn when taken out of the frame, + damp the back well with a clean sponge, and stretch it again in the + frame in the opposite direction. Whenever Berlin-work is done on any + solid thick material, as cloth, velvet, &c., a needle should be used + with an eye sufficiently large to form a passage for this wool. This + prevents the latter from being crushed and impoverished as it passes + through. +<br> + +<a name="p1911"></a><b><i>1911. Stitches in Canvas Work</i></b><br> +<br> + There are five kinds of stitch used in canvas work—<i>Cross Stitch, + Tent Stitch, Tapestry Stitch, German Stitch, and Irish Stitch</i>. +<br> + +<a name="p1912"></a><b><i>1912. Cross Stitch</i></b><br> +<br> + Cross stitch is generally known. The needle is brought up in one pole + of the canvas and down on another, two threads higher and more to the + right. The slanting thread is then crossed in the opposite direction. + A cross-stitch covers two threads in each direction. +<br> + +<a name="p1913"></a><b><i>1913. Tent Stitch</i></b><br> +<br> +Tent stitch occupies one-fourth the space of cross-stitch. It is taken + from one hole to the next above, and on the right hand side of a + previous stitch. +<br> +<p align="right"><i><span style="color: #A82C28">Every One Basteth the Fat Hog, while the Lean One Burneth.</span></i></p><br> + +<a name="p1914"></a><b><i>1914. Tapestry Stitch</i></b><br> +<br> + Tapestry stitch crosses two threads of the canvas in the length, and + one in the width. It is sometimes called Gobelin stitch, because it + resembles somewhat the Gobelin tapestry. It is not suited for coarse + canvas, and, in working from a Berlin pattern, <i>two</i> straight stitches + must be counted as one square cross stitch. +<br> + +<a name="p1915"></a><b><i>1915. German Stitch</i></b><br> +<br> + German stitch is worked diagonally, and consists of the first part of + a cross stitch, and a tent stitch alternately worked. +<br> + +<a name="p1916"></a><b><i>1916. Irish Stitch</i></b><br> +<br> + Irish stitch is worked parallel with the selvedges of the canvas. None + of the stitches cross the threads in the <i>width</i>. In the first row, + take the thread alternately over four and two threads; in all future + rows take the stitches over four threads,—which, as they rise—first + from the long and then from the short stitch, will produce the same + appearance in others. +<br> + +<a name="p1917"></a><b><i>1917. Handling Wool</i></b><br> +<br> + With regard to wools, they should never be wound, as the least + handling crushes the pile and spoils them. Chenille needs still more + careful handling. +<br> + +<a name="p1918"></a><b><i>1918. Stiffening Work</i></b><br> +<br> + To stiffen large pieces of work, wet the wrong side thoroughly with + gum water or gum tragacanth, and dry it before a fire (the wet side + nearest the fire), before removing it from the frame. +<br> + +<a name="p1919"></a><b><i>1919. Beads in Canvas Work</i></b><br> +<br> + Beads in canvas work have the treble merit of being at once brilliant, + durable, and attractive. +<br> + +<a name="p1920"></a><b><i>1920. Tapestry Painting</i></b><br> +<br> + Tapestry painting is an imitation of the famed Gobelin tapestry, which + is hand-woven over fine cord. The imitation is painted on a + machine-woven rep canvas: the term rep is a corruption of the Saxon + term <i>wrepp</i>, or <i>rape</i>, a cord, Dutch <i>roop</i>, from which we get the + word rope. In the Gobelins the shading of the different tints of wool + that form a picture, or other designs, are put in by hand work, or + shuttles moved by the hand, and on the wrong side of the picture, and + the threads of wool, the weft run longitudinally, not horizontally, so + that when the design is finished the picture is turned horizontally, + and is complete. In Tapestry Painting the <i>rep</i> of the canvas is from + right to left (horizontal), and this is then painted over and forms a + picture in imitation of the Gobelin tapestry. The latter is so named + after its French inventor, Giles Gobelin, about 1520. He was a famous + dyer who discovered the celebrated Gobelin's scarlet dye. The house in + which he lived was purchased by Louis XIV for a manufactory of + tapestry for adorning palaces, the designs for which were drawn by Le + Brun, a celebrated French painter, about 1666. Her Majesty Queen + Victoria has recently caused to be established at Windsor, an + establishment where the art of making "Gobelin Tapestry" is + successfully taught. +<br> + +<a name="p1921"></a><b><i>1921. Tapestry of Auxerre</i></b><br> +<br> + This town, in the northern part of the province of Burgundy, was once + famous for its tapestry of a peculiar make. The design was handwoven + in small patches of colour, and then was sewed together at the back to + form the picture. Tapestry painting in blocks or masses of a single + colour successfully imitate this tapestry, only that where the joining + is of the real Auxerre tapestry is in tapestry painting marked by a + black outline. +<br> + +<a name="p1922"></a><b><i>1922. Terra Cotta Painting</i></b><br> +<br> + Terra Cotta is an Italian term for "burnt-earth." Bricks are a coarse + kind of terra cotta. The new building erected at Kensington for the + reception of valuable remains and subjects of natural history, is + built entirely of terra cotta slabs. Terra Cotta vases of the early + and late Etruscan period, such as those in the British Museum, are + priceless. These are painted in various designs, and burnt in. The + Doulton Ware is a close, if not exact, representation of these + matchless specimens. Terra Cotta painting is simply vases and plates + of red terra cotta, painted in Greek designs with ordinary black + paint, and then varnished, or plates painted with a similar medium, in + flowers of various colours. These last, of course, are no imitations + of the antique. +<br> +<p align="right"><i><span style="color: #A82C28">Time and Tide Tarry for No Man.</span></i></p><br> + +<a name="p1923"></a><b><i>1923. Lustra Painting</i></b><br> +<br> + Lustra painting is a recent invention that so much resembles silk + embroidery as to be mistaken for it. The outline of a design is + sketched either on Roman satin or any smooth fabric, and then bronze + powders of different colours are rubbed in with a preparation which is + a trade secret. The leaves and stems are outlined in silk, this + rendering the imitations more complete. +<br> + +<a name="p1924"></a><b><i>1924. Hints upon Etiquette</i></b><a href="#p1924f1"><sup>1</sup></a><br> +<br> +<a name="p1924f1"><span style="color: #FF0000;">Footnote 1:</span></a> See "Etiquette and Social Ethics." 1s. London: Houlston + and Sons<br> +<a href="#p1924">return to footnote mark</a> +<br> + +<a name="p1925"></a><b><i>1925. Introduction to Society</i></b><br> +<br> + Avoid all extravagance and mannerism, and be not over-timid at the + outset. Be discreet and sparing of your words. Awkwardness is a great + misfortune, but it is not an unpardonable fault. To deserve the + reputation of moving in good society, something more is requisite than + the avoidance of blunt rudeness. Strictly keep to your engagements. + Punctuality is the essence of politeness. +<br> + +<a name="p1926"></a><b><i>1926. The Toilet</i></b><br> +<br> + Too much attention cannot be paid to the arrangements of the toilet. A + man is often judged by his appearance, and seldom incorrectly. A neat + exterior, equally free from extravagance and poverty, almost always + proclaims a right-minded man. To dress appropriately, and with good + taste, is to respect yourself and others. A gentleman walking, should + always wear gloves, this being one of the characteristics of good + breeding. Fine linen, and a good hat, gloves, and boots, are evidences + of the highest taste in dress. +<br> + +<a name="p1927"></a><b><i>1927. Visiting Dress</i></b><br> +<br> + A black coat and trousers are indispensable for a dinner, or a ball. + Either a white or black waistcoat is proper on such occasions. Morning + dress is sufficient for an ordinary visit of ceremony. +<br> + +<a name="p1928"></a><b><i>1928. Officers' Dress</i></b><br> +<br> + Upon public and state occasions all officers should appear in uniform. +<br> + +<a name="p1929"></a><b><i>1929. Ladies' Dress</i></b><br> +<br> + Ladies' dresses should be chosen so as to produce an agreeable + harmony. Never put on a dark-coloured bonnet with a light spring + costume. Avoid uniting colours which will suggest an epigram; such as + a straw-coloured dress with a green bonnet. +<br> + +<a name="p1930"></a><b><i>1930. Arrangement of the Hair</i></b><br> +<br> + The arrangement of the hair is most important. Bands are becoming to + faces of a Grecian caste. Ringlets better suit lively and expressive + heads. Avoid the extremes of fashion, whatever the fashion may be, + especially those fashions which tend to spoil the hair and render it + unfitted for plainer styles. +<br> + +<a name="p1931"></a><b><i>1931. Excess of Lace and Flowers</i></b><br> +<br> +Whatever be your style of face, avoid an excess of lace, and let + flowers be few and choice. +<br> + +<a name="p1932"></a><b><i>1932. Appropriateness of Ornaments</i></b><br> +<br> + In a married woman a richer style of ornament is admissible. Costly + elegance for her—for a young girl, a style of modern simplicity. +<br> + +<a name="p1933"></a><b><i>1933. Simplicity and Grace</i></b><br> +<br> + The most elegant dress loses its character if it is not worn with + grace. Young girls have often an air of constraint, and their dress + seems to partake of their want of ease. In speaking of her toilet, a + women should not convey the idea that her whole skill consists in + adjusting tastefully some trifling ornaments. A simple style of dress + is an indication of modesty. +<br> + +<a name="p1934"></a><b><i>1934. Cleanliness</i></b><br> +<br> + The hands should receive special attention. They are the outward signs + of general cleanliness. The same may be said of the face, the neck, + the ears, and the teeth. The cleanliness of the system generally, and + of bodily apparel, pertains to Health, and is treated of under this + head. +<br> + +<a name="p1935"></a><b><i>1935. The Handkerchief</i></b><br> +<br> + There is considerable art in using this accessory of dress and + comfort. Avoid extreme patterns, styles, and colours.<br> +<br> + Never be without a handkerchief. Hold it freely in the hand, and do + not roll it into a ball. Hold it by the centre, and let the corners + form a fan-like expansion. Avoid using it too much. With some persons + the habit becomes troublesome and unpleasant. +<br> +<p align="right"><i><span style="color: #A82C28">Punctuality Begets Confidence.</span></i></p><br> + +<a name="p1936"></a><b><i>1936. Visits and Presentations</i></b><br> +<br> +<ol start=1 type="i"><li> + Friendly calls should be made in the forenoon, and require + neatness, without costliness of dress.</li></ol> + +<ol start=2 type="i"><li> + + Calls to give invitations to dinner-parties, or balls, should be + very short, and should be paid in the afternoon.</li></ol> + +<ol start=3 type="i"><li> + + Visits of condolence require a grave style of dress.</li></ol> + +<ol start=4 type="i"><li> + + A formal visit should never be made before noon. If a second + visitor is announced, it will be proper for you to retire, unless + you are very intimate both with the host and the visitor announced; + unless, indeed, the host expresses a wish for you to remain.</li></ol> + +<ol start=5 type="i"><li> + + Visits after balls or parties should be made within a month.</li></ol> + +<ol start=6 type="i"><li> + + In the latter, it is customary to enclose your card in an + envelope, bearing the address outside. This may be sent by post, if + you reside at a distance.</li></ol> + +<ol start=7 type="i"><li> + + But, if living in the neighbourhood, it is polite to send your + servant, or to call in person. In the latter case a corner should be + turned down.</li></ol> + +<ol start=8 type="i"><li> + + Scrape your shoes and use the mat. Never appear in a + drawing-room with mud on your boots.</li></ol> + +<ol start=9 type="i"><li> + + When a new visitor enters a drawing-room, if it be a gentleman, + the ladies bow slightly, if a lady, the guests rise.</li></ol> + +<ol start=10 type="i"><li> + + Hold your hat in your hand, unless requested to put it down. Then + lay it beside you.</li></ol> + +<ol start=11 type="i"><li> + + The last arrival in a drawing-room takes a seat left vacant near + the mistress of the house.</li></ol> + +<ol start=12 type="i"><li> + + A lady is not required to rise to receive a gentleman, nor to + accompany him to the door.</li></ol> + +<ol start=13 type="i"><li> + + When your visitor retires, ring the bell for the servant. You + may then accompany your guest as far towards the door as the + circumstances of your friendship seem to demand.</li></ol> + +<ol start=14 type="i"><li> + + Request the servant, during the visits of guests, to attend to + the door the moment the bell rings.</li></ol> + +<ol start=15 type="i"><li> + + When you introduce a person, pronounce the name distinctly, and + say whatever you can to make the introduction agreeable. Such as "an + old and valued friend," a "schoolfellow of mine," "an old + acquaintance of our family."</li></ol> + +<ol start=16 type="i"><li> + + Never stare about you in a room as if you were taking stock of + those who are present.</li></ol> + +<ol start=17 type="i"><li> + + The gloves should not be removed during a visit.</li></ol> + +<ol start=18 type="i"><li> + + Be hearty in your reception of guests; and where you see much + diffidence, assist the stranger to throw it off.</li></ol> + +<ol start=19 type="i"><li> + + A lady does not put her address on her visiting card.</li></ol> +<br> + +<a name="p1937"></a><b><i>1937. Balls and Evening Parties</i></b><br> +<br> +<ol start=1 type="i"><li> +An invitation to a ball should be given <i>at least</i> a week + beforehand.</li></ol> + +<ol start=2 type="i"><li> + + Upon entering, first address the lady of the house; and after + her, the nearest acquaintances you may recognise in the room.</li></ol> + +<ol start=3 type="i"><li> + + If you introduce a friend, make him acquainted with the names + of the chief persons present. But first present him to the lady of + the house, and to the host.</li></ol> + +<ol start=4 type="i"><li> + + Appear in full dress.</li></ol> + +<ol start=5 type="i"><li> + + Always wear gloves.</li></ol> + +<ol start=6 type="i"><li> + + Do not wear rings on the outside of your gloves.</li></ol> + +<ol start=7 type="i"><li> + + Avoid an excess of jewellery.</li></ol> + +<ol start=8 type="i"><li> + + Do not select the same partner frequently.</li></ol> + +<ol start=9 type="i"><li> + + Distribute your attentions as much as possible.</li></ol> + +<ol start=10 type="i"><li> + + Pay respectful attention to elderly persons.</li></ol> + +<ol start=11 type="i"><li> + + Be cordial when serving refreshments, but not importunate.</li></ol> + +<ol start=12 type="i"><li> + + If there are more dancers than the room will accommodate, do + not join in every dance.</li></ol> + +<ol start=13 type="i"><li> + + In leaving a large party it is unnecessary to bid farewell, + and improper to do so before the guests.</li></ol> + +<ol start=14 type="i"><li> + + In balls and large parties there should be a table for cards, + and two packs of cards placed upon each table.</li></ol> + +<ol start=15 type="i"><li> + + Chess and all unsociable games should be avoided.</li></ol> + +<ol start=16 type="i"><li> + + Although many persons do not like to play at cards except for a + stake, the stakes agreed to at parties should be very trifling, so + as not to create excitement or discussion.</li></ol> + +<ol start=17 type="i"><li> + + The host and hostess should look after their guests, and not + confine their attentions. They should, in fact, attend chiefly to + those who are the least known in the room.</li></ol> + +<ol start=18 type="i"><li> + + Avoid political and religious discussions. If you have a + hobby, keep it to yourself.</li></ol> + +<ol start=19 type="i"><li> + + After dancing, conduct your partner to a seat.</li></ol> + +<ol start=20 type="i"><li> + + Resign her as soon as her next partner advances.</li></ol> + + (<i>For the Figures of Dances, see pars.</i> <a href="10766-h.htm#p139">139</a>-<a href="10766-h.htm#p159">159</a>.—<i>See</i> <b>Hints Upon Etiquette</b>, <i>par</i> <a href="#p2024">2024</a>.) +<br> + +<a name="p1938"></a><b><i>1938. Marriage Arrangements</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p1939"></a><b><i>1939. Special Licences</i></b><br> +<br> + Special licences are dispensations from the ordinary rule, under which + marriages can only take place canonically in the parish church, or + other places duly licensed for that purpose. They can only be obtained + from the Metropolitan or archbishop of the province, and often with no + small difficulty, not being readily granted; and when obtained the + fees are about £50. +<br> + +<a name="p1940"></a><b><i>1940. Common Licences</i></b><br> +<br> + Common Licences enable persons of full age, or minors with consent of + parents or guardians, to be married in the church of the parish in + which one of them has resided for three weeks. They are procured from + Doctors' Commons, or from any surrogate, at the cost of about £2 10s. +<br> + +<a name="p1941"></a><b><i>1941. Banns</i></b><br> +<br> + Banns must be published <i>three times</i> in the parish church, in _each + place_ where the persons concerned reside. The clerk is applied to on + such occasions; his fee varies from 1s. 6d. upwards. When the marriage + ceremony is over, the parties repair to the vestry, and enter their + names in the parish registry. The registry is signed by the clergyman + and the witnesses present, and a certificate of the registry is given + to the bridegroom if desired. The charge for a certificate of marriage + is 2s. 7d., including the penny stamp on the documents, as by law + required, and the clergyman's fee varies according to circumstances. + The clerk will at all times give information thereupon; and it is best + for a friend of the bridegroom to attend to the pecuniary arrangements. +<br> + +<a name="p1942"></a><b><i>1942. Marriage by Registration</i></b><br> +<br> + An Act was passed in the reign of William the Fourth, by which it was + rendered legal for persons wishing to be married by a civil ceremony, + to give notice of their intention to the Registrar of Marriages in + their district or districts. Three weeks' notice is necessary, to give + which the parties call, separately or together, at the office of the + registrar, who enters the names in a book. When the time of notice + has expired, it is only necessary to give the registrar an intimation, + on the previous day, of your intention to attend at his office on the + next day, and complete the registration. The ceremony consists of + merely answering a few questions, and making the declaration that you + take each other to live as husband and wife. The fee amounts only to + a few shillings, and in this form no wedding ring is required, though + it is usually placed on the ring-finger of the bride's left hand, in + the presence of the persons assembled. The married couple receive a + certificate of marriage, which is in every respect lawful. +<br> +<p align="right"><i><span style="color: #A82C28">One To-day is Worth Two To-morrow.</span></i></p><br> + +<a name="p1943"></a><b><i>1943. Wedding Dress</i></b><br> +<br> + It is impossible to lay down specific rules for dress, as fashions + change, and tastes differ. The great art consists in selecting the + style of dress most becoming to the person. A stout person should + adopt a different style from a thin person; a taLl one from a short + one. Peculiarities of complexion, and form of face and figure, should + be duly regarded; and in these matters there is no better course than + to call in the aid of any respectable milliner and dressmaker, who + will be found ready and able to give the best advice. The bridegroom + should simply appear in morning dress, and should avoid everything + eccentric and conspicuous in style. The bridesmaids should always be + made aware of the bride's dress before they choose their own, which + should be determined by a proper harmony with the former. +<br> + +<a name="p1944"></a><b><i>1944. The Order of Going to Church</i></b><br> +<br> +The order of going to church is as follows:—The <b>Bride</b>, accompanied by + her <i>father</i>, occupies the <i>last carriage</i>. The father hands out the + bride, and leads her direct to the altar, round which those who have + been invited have already grouped themselves, leaving room for the + father, the bride, and the bridesmaids, who usually await the bride's + coming at the entrance to the church, or at the bottom of the chancel, + and follow her to the communion rails. +<br> + +<a name="p1945"></a><b><i>1945. The Bridegroom</i></b><br> +<br> + The Bridegroom, who has made his way to the church, accompanied by his + "best man," or principal groomsman —an intimate friend or + brother—should be waiting at the communion rails to receive his + future wife on her arrival. He and she then stand facing the altar, he + being on the right of the bride, and the father or the gentleman who + is to "give away" the bride, on the left. +<br> + +<a name="p1946"></a><b><i>1946. The Chief Bridesmaid</i></b><br> +<br> + The Chief Bridesmaid occupies a place immediately behind the <i>bride</i>, + to hold her gloves and handkerchief, and flowers; her <i>companions</i> + range themselves close to, and slightly in the rear of the principal + bridesmaid. If any difficulties occur from forgetfulness, or want of + knowledge, the woman who is usually in attendance at the church can + set everything right. +<br> + +<a name="p1947"></a><b><i>1947. Important Details</i></b><br> +<br> + Remember to take the License and the Ring with you.—The fee to a + clergyman is according to the rank and fortune of the bridegroom; the + clerk if there be one, expects <i>five shillings</i>, and a trifle should + be given to the pew opener, and other officials of the church. There + is a fixed scale of fees at every church, to which the parties married + can add if they please. +<br> + +<a name="p1948"></a><b><i>1948. Afterwards</i></b><br> +<br> + When the Ceremony is concluded, <i>the bride, taking the bridegroom's + arm, goes into the vestry, the others following</i>; signatures are then + affixed, and a registration made, after which the married pair enter + their carriage, and proceed to the breakfast, everyone else following. +<br> + +<a name="p1949"></a><b><i>1949. The Order of Return</i></b><br> +<br> + The order of return from Church differs from the above only in the + fact that the bride and bridegroom now ride together in the first + carriage, the bride being on his left. The bridesmaids and other + guests find their way home in the remaining carriages, but to prevent + confusion some preconcerted arrangement is desirable. +<br> + +<a name="p1950"></a><b><i>1950. The Wedding Breakfast</i></b><br> +<br> + The Wedding Breakfast having been already prepared, the wedding party + return thereto. If a large party, the bride and bridegroom occupy + seats in the centre of the long table, and the two extremities should + be presided over by the father and mother of the bride, or, failing + these, by elderly relatives, if possible one from each family. + Everyone should endeavour to make the occasion as happy as possible. + One of the senior members of either the bride or bridegroom's family + should, sometime before the breakfast has terminated, rise, and in a + brief but graceful manner, propose the "Health and happiness of the + wedded pair." It is much better to drink their healths together than + separately; and, after a brief interval, the bridegroom should return + thanks, which he may do without hesitation, since no one looks for a + speech upon such an occasion. A few words, feelingly expressed, are + all that is required. The breakfast generally concludes with the + departure of the happy pair upon their wedding tour. +<br> +<p align="right"><i><span style="color: #A82C28">An Hour in the Morning is Worth Two at Night.</span></i></p><br> + +<a name="p1951"></a><b><i>1951. Cards</i></b><br> +<br> + A newly married couple send out cards immediately after the ceremony + to their friends and acquaintance, who, on their part, return either + notes or cards of congratulation on the event. As soon as the lady is + settled in her new home, she may expect the calls of her acquaintance; + for which it is not absolutely necessary to remain at home, although + politeness requires that they should be returned as soon as possible. + But, having performed this, any further intercourse may be avoided + (where it is deemed necessary) by a polite refusal of invitations. + Where cards are to be left, the number must be determined according to + the various members of which the family called upon is composed. For + instance, where there are the mother, aunt, and daughters (the latter + having been introduced to society), three cards should be left. + Recently, the custom of sending cards has been in a great measure + discontinued, and instead of this, the words "No cards" are appended + to the ordinary newspaper advertisement, and the announcement of the + marriage, with this addition, is considered all sufficient. +<br> + +<a name="p1952"></a><b><i>1952. Reception</i></b><br> +<br> + When the married pair have returned, and the day of reception arrives, + wedding cake and wine are handed round, of which every one partakes, + and each expresses some kindly wish for the newly married couple. The + bride ought not to receive visitors without a mother, or sister, or + some friend being present, not even if her husband be at home. + Gentlemen who are in professions, or have Government appointments, + cannot always await the arrival of visitors; when such is the case, + some old friend of the family should represent him, and proffer an + apology for his absence. +<br> + +<a name="p1953"></a><b><i>1953. The Wedding Tour</i></b><br> +<br> + The Wedding Tour must depend upon the tastes and circumstances of the + married couple. Home-loving Englishmen and women may find much to + admire and enjoy without ranging abroad. Those whose time is somewhat + restricted should visit some spot which may be reached without + difficulty. Cornwall and Devonshire, the Isle of Wight, &c., are each + delightful to the tourist; and the former is now accessible by railway + as far as the Land's End. The scenery of the North of Devon, and of + both coasts of Cornwall, is especially beautiful. North Wales offers a + delightful excursion; the lakes of Westmoreland and Cumberland; the + lakes of Killarney, in Ireland; also the magnificent scenery of the + Scottish lakes and mountains. To those who wish for a wider range, + France, Germany, Switzerland, and the Rhine offer charms which cannot + be surpassed. +<br> + +<a name="p1954"></a><b><i>1954. Wedding Cakes</i></b><br> +<br> + Four pounds of fine flour, well dried; four pounds of fresh butter; + two pounds of loaf sugar; a quarter of a pound of mace, pounded and + sifted fine; the same of nutmegs. To every pound of flour add eight + eggs; wash four pounds of currants, let them be well picked and dried + before the fire; blanch a pound of sweet almonds, and cut them + lengthwise very thin; a pound of citron; one pound of candied orange; + the same of candied lemon; half a pint of brandy. When these are made + ready, work the butter with your hand to a cream; then beat in the + sugar a quarter of an hour; beat the whites of the eggs to a very + strong froth; mix them with the sugar and butter; beat the yolks half + an hour at least, and mix them with the cake; then put in the flour, + mace, and nutmeg, keep beating it well till your oven is ready—pour + in the brandy, and beat the currants and almonds lightly in. Tie three + sheets of white paper round the bottom of your hoop to keep it from + running out; rub it well with butter, put in your cake; lay the + sweetmeats in layers; with cake between each layer; and after it is + risen and coloured cover it with paper before your oven is stopped up. + It will require three hours to bake properly. +<br> +<p align="right"><i><span style="color: #A82C28">Morning for Work, Evening for Contemplation.</span></i></p><br> + +<a name="p1955"></a><b><i>1955. Almond Icing for Wedding Cake</i></b><br> +<br> + Beat the whites of three eggs to a strong froth, pulp a pound of + Jordan almonds very fine with rose water, mix them, with the eggs, + lightly together; put in by degrees a pound of common loaf sugar in + powder. When the cake is baked enough, take it out, and lay on the + icing; then put it in to brown. +<br> + +<a name="p1956"></a><b><i>1956. Sugar Icing for Wedding Cake</i></b><br> +<br> + Beat two pounds of double refined sugar with two ounces of fine + starch, sift the whole through a gauze sieve, then beat the whites of + five eggs with a knife upon a pewter dish for half an hour; beat in + the sugar a little at a time, or it will make the eggs fall, and + injure the colour; when all the sugar is put in, beat it half an hour + longer, and then lay on your almond icing, spreading it even with a + knife. If put on as soon as the cake comes out of the oven, it will + harden by the time the cake is cold. +<br> + +<a name="p1957"></a><b><i>1957. Marriages of Dissenters</i></b><br> +<br> + Marriages of Dissenters may be solemnized at any place of worship duly + licensed, and in accordance with the forms of their worship. In some + cases, the service of the Church of England is read, with slight + additions or modifications. The clerk of the place of worship should + be applied to for information. +<br> + +<a name="p1958"></a><b><i>1958. Christenings</i></b><br> +<br> + Christenings may be performed either in accordance with the rites of + the Established Church, or of dissenting congregations; the time of + birth, and the name of every child, must also be registered. The fees + paid for christening vary with a variety of circumstances. Particulars + should in each case be obtained of the clerk of the place of worship. + It is usual to make a christening the occasion of festivity; but not + in such a manner as to require special remark. The parents and + god-parents of the child appear at church at the appointed hour. The + child is carried by the nurse. The dress of the parties attending a + christening should be what may be termed demi-costume, or + half-costume; but the infant should be robed in the choicest manner + that the circumstances will allow. It is usual for the sponsors to + present the child with a gift to be preserved for its future years. + Silver spoons, a silver knife and fork, a clasp-bible, a silver cup, + and other such articles, are usually chosen. It is usual, also, to + give a trifling present to the nurse. +<br> + +<a name="p1959"></a><b><i>1959. Registration of Births</i></b><br> +<br> +The law of registration requires the parents, or occupiers of houses + in which the births happen, to register such birth at the registrar's + office within <i>six weeks</i> after the date thereof. For registration, + within the time specified, <i>no charge is made</i>. But after the + expiration of the forty-second day from the birth, a fee of <i>seven + shillings and sixpence</i> must be paid. After the expiration of six + months from the date of the birth, no registration is allowed. It is + therefore most important, as soon as possible after the birth of a + child, for the father or mother, or in default of either, the occupier + of the house in which to his knowledge the child is born, or any one + who may have been present at the birth, to go to the office of the + registrar of the district, and communicate the following particulars: +<ol type="1"> + <li>Date when born.</li> +<li> Name of the child.</li> +<li> Boy or girl.</li> +<li> Name of the father.</li> +<li> Name and maiden name of the mother.</li> +<li> Rank or profession of the father.</li> +<li> Signature, description, and residence of the person giving the information.</li> +<li> Date of the registration.</li> +</ol> +<br> + +<a name="p1960"></a><b><i>1960. Baptismal Name</i></b><br> +<br> + If any child born in England, whose birth has been registered, shall, + within six months of such registration, have any name given to it in + baptism other than that originally registered, such baptismal name may + be added to the previous registration, if, within seven days of such + baptism, application be made to the registrar by whom the child was + originally registered. For this purpose a certificate of the baptism + must be procured of the clergyman, for which a fee of 2s. 7d. + (including stamp) must he paid. This certificate must he taken to the + registrar, who will charge another fee of <i>one shilling</i> for adding + the baptismal name to the original registration. +<br> +<p align="right"><i><span style="color: #A82C28">Frugality Proves an Easy Chair for Old Age.</span></i></p><br> + +<a name="p1961"></a><b><i>1961. Choice of Names</i></b><br> +<br> + To choose names for children, parents should consult the list of names + in <i>pars</i>. <a href="#p971">971</a>, <a href="#p972">972</a>. +<br> + +<a name="p1962"></a><b><i>1962. Children born at Sea</i></b><br> +<br> + If any child of an English parent shall be born at sea on board a + British vessel, the captain or commanding officer shall make a minute + of the particulars touching the birth of the child, and shall, on the + arrival of the vessel at any part of the kingdom, or sooner, by any + other opportunity, send a certificate of the birth through the + post-office (<i>for which no postage will be charged</i>), to the Registrar + General, General Registrar Office, London. +<br> + +<a name="p1963"></a><b><i>1963. Funerals and Registration of Deaths</i></b><br> +<br> + It is always best to place the direction of a funeral under a + respectable undertaker, with the precaution of obtaining his estimate + for the expenses, and limiting him to them. He can best advise upon + the observances to be attended to, since the style of funerals differs + with the station of the deceased's family, and is further modified by + the customs of particular localities, and even by religious views. +<br> + +<a name="p1964"></a><b><i>1964. Registration of Deaths</i></b><br> +<br> + The father or mother of any child that dies, or the occupier of a + house in which any person may die, must, within _five days_ after such + death, give notice to the registrar of the district. Some person + present at the death should at the same time attend and give to the + registrar an account of the circumstances or cause of the death, to + the best of his or her knowledge or belief. Such person must sign his + or her name, and give the place of abode at which he or she resides. + The following are the particulars required: +<ol type="1"> + <li>Date of Death.</li> +<li> Name in full.</li> +<li> Sex and age.</li> +<li> Rank or profession.</li> +<li> Cause of death.</li> +<li> Signature, description, and residence of the person giving the information.</li> +<li> Date of the registration.</li> +</ol> + A certificate of the cause of death must be obtained from the medical + man in attendance, who is required to state when he last saw the + patient. +<br> + +<a name="p1965"></a><b><i>1965. Persons dying at Sea</i></b><br> +<br> + The commander of any British vessel, on board of which a death occurs + at sea, must act the same as in a case of birth. +<br> + +<a name="p1966"></a><b><i>1966. Certificates of Death</i></b><br> +<br> + Every registrar must deliver to the undertaker, <i>without fee</i>, a + certificate of the death, which certificate shall be delivered to the + officiating minister. No dead body can be buried without such + certificate, under a penalty of £10. +<br> + +<a name="p1967"></a><b><i>1967. Observances of Deaths and Funerals</i></b><br> +<br> + It is usual, when a death takes place, to communicate it immediately, + upon mourning note-paper, to the principal members of the family, and + to request them to notify the same to the more remote relatives in + their circle. A subsequent note should state the day and hour at which + the funeral is fixed to take place. +<br> + +<a name="p1968"></a><b><i>1968. Special Invitations</i></b><br> +<br> + Special invitations to funerals are not considered requisite to be + sent to near relatives; but to friends and acquaintances such + invitations should be sent. +<br> + +<a name="p1969"></a><b><i>1969. Gloves</i></b><br> +<br> + Most persons who attend funerals will provide themselves with gloves; + but it is well to have a dozen pairs, of assorted sizes, provided in + case of accident. An arrangement can be made for those not used to be + returned. +<br> + +<a name="p1970"></a><b><i>1970. Hatbands and Cloaks</i></b><br> +<br> +Hatbands and Cloaks will be provided by the undertaker. +<br> + +<a name="p1971"></a><b><i>1971. Mourning</i></b><br> +<br> +The dressmaker will advise upon the "degree" of mourning to be worn, + which must be modified according to the age of the deceased, and the + relationship of the mourner. The undertaker will advise respecting the + degree of mourning to be displayed upon the carriages, horses, &c. +<br> + +<a name="p1972"></a><b><i>1972. Going to the Funeral</i></b><br> +<br> + In going to the Funeral the nearest relatives of the deceased occupy + the carriages nearest the hearse. The same order prevails in + returning. Only the relatives and most intimate friends of the family + should return to the house after the funeral; and their visit should + be as short as possible. +<br> + +<a name="p1973"></a><b><i>1973. Walking Funerals</i></b><br> +<br> + In Walking Funerals it is considered a mark of respect for friends to + become pall-bearers. In the funerals of young persons, the pall should + be borne by their companions, wearing white gloves. It is a pretty and + an affecting sight to see the pall over the coffin of a young lady + borne by six of her female friends. Flowers may be placed, upon the + coffin, and strewed in and over the grave. +<br> + +<a name="p1974"></a><b><i>1974. Societies</i></b><br> +<br> + As funerals in England, when conducted in ths ordinary way, with the + usual display of hearse, mourning carriages, and costly mourning, are + attended with considerable expense, societies have been formed in many + parishes with the view of reducing the outlay resorted to on these + occasions, and at a time perhaps when it would be better in many cases + to observe the strictest economy. The members of these societies + agree among themselves to do all that is possible to reduce + expenditure at funerals, and to render the accompaniments of the sad + ceremony as inexpensive as possible. Instead of going into mourning, + many now content themselves with wearing a simple band of cloth round + the left arm. This is done by women as well as by men. +<br> + +<a name="p1975"></a><b><i>1975. Visits of Condolence</i></b><br> +<br> + Visits of condolence after funerals should be paid by relatives within + from a week to a fortnight; by friends within the second week of the + fortnight; friends of less intimacy should make enquiries and leave + cards. +<br> + +<a name="p1976"></a><b><i>1976. Correspondence</i></b><br> +<br> + Correspondence with families in mourning should be upon black-edged + paper, if from members of the family; or upon the ordinary notepaper, + but sealed with black, if from friends. +<br> + +<a name="p1977"></a><b><i>1977. Ceremonies</i></b><br> +<br> + All ceremonies are in themselves superficial things; yet a man of the + world should know them. They are the outworks of manners and decency, + which would be too often broken in upon, if it were not for that + defence which keeps the enemy at a proper distance. It is for that + reason we always treat fools and coxcombs with great ceremony, true + good-breeding not being a sufficient barrier against them. +<br> + +<a name="p1978"></a><b><i>1978. Love's Telegraph</i></b><br> +<br> + If a gentleman want a wife, he wears a ring on the <i>first</i> finger of + the left hand; if he be engaged, he wears it on the <i>second</i> finger; + if married, on the <i>third</i>; and on the fourth if he never intends to + be married. When a lady is not engaged, she wears a hoop or diamond + on her <i>first</i> finger; if engaged, on the <i>second</i>; if married, on the + <i>third</i>; and on the fourth if she intends to die unmarried. When a + gentleman presents a fan, flower, or trinket, to a lady with the + <i>left</i> hand, this, on his part, is an overture of regard; should she + receive it with the <i>left</i> hand, it is considered as an acceptance of + his esteem; but if with the <i>right</i> hand, it is a refusal of the + offer. Thus, by a few simple tokens explained by rule, the passion of + love is expressed; and through the medium of the telegraph, the most + timid and diffident man may, without difficulty, communicate his + sentiments of regard to a lady, and, in case his offer should be + refused, avoid experiencing the mortification of an explicit refusal. +<br> + +<a name="p1979"></a><b><i>1979. Wedding Rings</i></b><br> +<br> + The custom of wearing wedding rings appears to have taken its rise + among the Romans. Before the celebration of their nuptials, there was + a meeting of friends at the house of the lady's father, to settle + articles of the marriage contract, when it was agreed that the dowry + should be paid down on the wedding day or soon after. On this occasion + there was commonly a feast, at the conclusion of which the man gave to + the woman, as a pledge, a ring, which she put on the fourth finger of + her left hand, <i>because it was believed that a nerve reached thence to + the heart</i>, and a day was then named for the marriage. +<br> + +<a name="p1980"></a><b><i>1980. Why the Wedding Ring is placed on the Fourth Finger</i></b><br> +<br> +<blockquote>"We have remarked on the vulgar error which supposes that an artery + runs from the fourth finger of the left hand to the heart. It is + said by Swinburn and others, that therefore it became the wedding + finger. The priesthood kept up this idea by still retaining it as + the wedding finger, but the custom is really associated with the + doctrine 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, adding, 'And of the Holy Ghost;' + finally, he left it as now, on the fourth finger, with the closing + word, 'Amen.' "</blockquote> + <i>The History and Poetry of Finger Rings.</i> +<br> + +<a name="p1981"></a><b><i>1981. The Art of being Agreeable</i></b><br> +<br> + The true art of being 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 up to old age, he is almost sure to be treated with + respect. It is true, indeed, that we should not dissemble 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 a person so + exactly formed to please, that he will gain upon everyone 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. +<br> + +<a name="p1982"></a><b><i>1982. Artificial Manners</i></b><br> +<br> + Artificial manners, and such as spring from good taste and refinement, + can never be mistaken, and differ as widely as gold and tinsel. How + captivating is gentleness of manner derived from true humility, and + how faint is every imitation! That suavity of manner which renders a + real gentlewoman courteous to all, and careful to avoid giving + offence, is often copied by those who merely subject themselves to + certain rules of etiquette: but very awkward is the copy. Warm + professions of regard are bestowed on those who do not expect them, + and the esteem which is due to merit appears to be lavished on every + one alike. And as true humility, blended with a right appreciation of + self-respect, gives a pleasing cast to the countenance, so from a + sincere and open disposition springs that artlessness of manner which + disarms all prejudice. Feeling, on the contrary, is ridiculous when + affected, and, even when real, should not be too openly manifested. + Let the manners arise from the mind, and let there be no disguise for + the genuine emotions of the heart. +<br> + +<a name="p1983"></a><b><i>1983. Hints upon Personal Manners</i></b><br> +<br> + It is sometimes objected to books upon etiquette that they cause those + who consult them to act with mechanical restraint, and to show in + society that they are governed by arbitrary rules, rather than by an + intuitive perception of what is graceful and polite. +<br> + +<a name="p1984"></a><b><i>1984. Unsound Objection</i></b><br> +<br> + This objection is unsound because it supposes that people who study + the theory of etiquette do not also exercise their powers of + observation in society, and obtain, by their intercourse with others, + that freedom and ease of deportment which society alone can impart. +<br> +<p align="right"><i><span style="color: #A82C28">Better Go to Bed Supperless than Rise in Debt.</span></i></p><br> + +<a name="p1985"></a><b><i>1985. Books upon Etiquette</i></b><br> +<br> + Books upon Etiquette are useful, inasmuch as they expound the laws of + polite society. Experience alone, however, can give effect to the + <i>precise</i> manner in which those laws are required to be observed. +<br> + +<a name="p1986"></a><b><i>1986. Simple Hints</i></b><br> +<br> + Whatever objections may be raised to the teachings of works upon + etiquette, there can be no sound argument against a series of simple + and brief hints, which shall operate as precautions against mistakes + in personal conduct. +<br> + +<a name="p1987"></a><b><i>1987. No Gossip</i></b><br> +<br> + Avoid intermeddling with the affairs of others. This is a most common + fault. A number of people seldom meet but they begin discussing the + affairs of some one who is absent. This is not only uncharitable, but + positively unjust. It is equivalent to trying a <i>cause in the absence + of the person implicated</i>. Even in the criminal code a prisoner is + presumed to be innocent until he is found guilty. Society, however, is + less just, and passes judgment without hearing the defence. Depend + upon it, as a certain rule, <i>that the people who unite with you in + discussing the affairs of others will proceed to your affairs and + conduct in your absence</i>. +<br> + +<a name="p1988"></a><b><i>1988. Consistent Principles</i></b><br> +<br> + Be consistent in the avowal of Principles. Do not deny to-day that + which you asserted yesterday. If you do, you will stultify yourself, + and your opinions will soon be found to have no weight. You may fancy + that you gain favour by subserviency; but so far from gaining favour, + you lose respect. +<br> + +<a name="p1989"></a><b><i>1989. Avoid Falsehood</i></b><br> +<br> + Avoid falsehood. There can be found no higher virtue than the love of + truth. The man who deceives others must himself become the victim of + morbid distrust. Knowing the deceit of his own heart, and the + falsehood of his own tongue, his eyes must be always filled with + suspicion, and he must lose the greatest of all happiness—confidence + in those who surround him. +<br> + +<a name="p1990"></a><b><i>1990. Elements of Manly Character</i></b><br> +<br> + The following elements of manly character are worthy of frequent + meditation: +<br> + +<ol start=1 type="i"><li> + To be wise in his disputes.</li></ol> + +<ol start=2 type="i"><li> + + To be a lamb in his home.</li></ol> + +<ol start=3 type="i"><li> + + To be brave in battle and great in moral courage.</li></ol> + +<ol start=4 type="i"><li> + + To be discreet in public.</li></ol> + +<ol start=5 type="i"><li> + + To be a bard in his chair.</li></ol> + +<ol start=6 type="i"><li> + + To be a teacher in his household.</li></ol> + +<ol start=7 type="i"><li> + + To be a council in his nation.</li></ol> + +<ol start=8 type="i"><li> + + To be an arbitrator in his vicinity.</li></ol> + +<ol start=9 type="i"><li> + + To be a hermit in his church.</li></ol> + +<ol start=10 type="i"><li> + + To be a legislator in his country.</li></ol> + +<ol start=11 type="i"><li> + + To be conscientious in his actions.</li></ol> + +<ol start=12 type="i"><li> + + To be happy in his life.</li></ol> + +<ol start=13 type="i"><li> + + To be diligent in his calling.</li></ol> + +<ol start=14 type="i"><li> + + To be just in his dealing.</li></ol> + +<ol start=15 type="i"><li> + + To do whatever he doeth as being done unto God, and not unto men.</li></ol> +<br> + +<a name="p1991"></a><b><i>1991. Good Temper</i></b><br> +<br> + Avoid Manifestations of Ill-temper. Reason is given for man's + guidance. Passion is the tempest by which reason is overthrown. Under + the effects of passion, man's mind becomes disordered, his face + disfigured, his body deformed. A moment's passion has frequently cut + off a life's friendship, destroyed a life's hope, embittered a life's + peace, and brought unending sorrow and disgrace. It is scarcely worth + while to enter into a comparative analysis of ill-temper and passion; + they are alike discreditable, alike injurious, and should stand + equally condemned. +<br> + +<a name="p1992"></a><b><i>1992. Be Humble</i></b><br> +<br> + Avoid Pride. If you are handsome, God made you so; if you are learned, + some one instructed you; if you are rich, God gave you what you own. + It is for others to perceive your goodness; but you should be blind to + your own merits. There can be no comfort in deeming yourself better + than you really are: that is self-deception. The best men throughout + all history have been the most humble. +<br> + +<a name="p1993"></a><b><i>1993. Affectation is a Form of Pride</i></b><br> +<br> +It is, in fact, pride made ridiculous and contemptible. Some one + writing upon affectation has remarked as follows: + + <blockquote>"If anything will sicken and disgust a man, it is the affected, + mincing way in which some people choose to talk. It is perfectly + nauseous. If these young jackanapes, who screw their words into all + manner of diabolical shapes, could only feel how perfectly + disgusting they were, it might induce them to drop it. With many, it + soon becomes such a confirmed habit that they cannot again be taught + to talk in a plain, straightforward, manly way. In the lower order + of ladies' boarding-schools, and indeed, too much everywhere, the + same sickening, mincing tone is too often found. Do, pray, good + people, do talk in your natural tone, if you don't wish to be + utterly ridiculous and contemptible."</blockquote> +<br> + +<a name="p1994"></a><b><i>1994. Vulgarity</i></b><br> +<br> + We have adopted the foregoing Paragraph because we approve of some of + its sentiments, but chiefly because it shows that persons who object + to affectation may go to the other extreme—vulgarity. It is vulgar, + we think, to call even the most affected people "jackanapes, who screw + their words into all manner of diabolical shapes." Avoid vulgarity in + manner, in speech, and in correspondence. To conduct yourself vulgarly + is to offer offence to those who are around you; to bring upon + yourself the condemnation of persons of good taste; and to incur the + penalty of exclusion from good society. Thus, cast among the vulgar, + you become the victim of your own error. +<br> + +<a name="p1995"></a><b><i>1995. Avoid Swearing</i></b><br> +<br> + An oath is but the wrath of a perturbed spirit. It is <i>mean</i>. A man of + high moral standing would rather treat an offence with contempt than + show his indignation by an oath. It is <i>vulgar</i>, altogether too low + for a decent man. It is <i>cowardly</i>, implying a fear either of not + being believed or obeyed. It is <i>ungentlemanly</i>, A gentleman, + according to Webster, is a <i>genteel</i> man—well-bred, refined. It is + <i>indecent</i>, offensive to delicacy, and extremely unfit for human ears. + It is <i>foolish</i>. "Want of decency is want of sense." It is + <i>abusive</i>—to the mind which conceives the oath, to the tongue which + utters it, and to the person at whom it is aimed. It is <i>venomous</i>, + showing a man's heart to be as a nest of vipers; and every time he + swears, one of them starts out from his head. It is <i>contemptible</i>, + forfeiting the respect of all the wise and good. It is <i>wicked</i>, + violating the Divine law, and provoking the displeasure of Him who + will not hold him guiltless who takes His name in vain. +<br> + +<a name="p1996"></a><b><i>1996. Be a Gentleman</i></b><br> +<br> + Moderation, decorum, and neatness distinguish the gentleman; he is at + all times affable, diffident, and studious to please. Intelligent and + polite, his behaviour is pleasant and graceful. When he enters the + dwelling of an inferior, he endeavours to hide, if possible, the + difference between their ranks of life; ever willing to assist those + around him, he is neither unkind, haughty, nor over-bearing. In the + mansions of the rich, the correctness of his mind induces him to bend + to etiquette, but not to stoop to adulation; correct principle + cautions him to avoid the gaming-table, inebriety, or any other foible + that could occasion him self-reproach. Gratified with the pleasures of + reflection, he rejoices to see the gaieties of society, and is + fastidious upon no point of little import. Appear only to be a + gentleman, and its shadow will bring upon you contempt; be a + gentleman, and its honours will remain even after you are dead. +<br> + +<a name="p1997"></a><b><i>1997. The Happy Man, or True Gentleman</i></b><br> +<br> +<blockquote>How happy is he born or taught,<br> + That serveth not another's will,<br> +Whose armour is his honest thought,<br> + And simple truth his only skill:<br><br> + +Whose passions not his masters are.<br> + Whose soul is still prepared for death<br> +Not tied unto the world with care<br> + Of prince's ear, or vulgar breath:<br><br> + +Who hath his life from rumours freed,<br> + Whose conscience is his strong retreat<br> +Whose state can neither flatterers feed.<br> + Nor ruin make oppressors great,<br><br> + +Who God doth late and early pray<br> + More of His grace than gifts to lend;<br> +And entertains the harmless day<br> + With a well-chosen book or friend;<br><br> + +This man is freed from servile bands,<br> + Of hope to rise or fear to fall;<br> +Lord of himself, though not of lands,<br> + And having nothing, yet hath all.</blockquote> + +<i>Sir Henry Wotton</i>, 1530. +<br> +<p align="right"><i><span style="color: #A82C28">Riches are but the Baggage of Fortune.</span></i></p><br> + +<a name="p1998"></a><b><i>1998. Be Honest</i></b><br> +<br> + Not only because "honesty is the best policy," but because it is a + duty to God and to man. The heart that can be gratified by dishonest + gains; the ambition that can be satisfied by dishonest means; the mind + that can be devoted to dishonest purposes, must be of the worst order. +<br> + +<a name="p1999"></a><b><i>1999. General Principles</i></b><br> +<br> + Having laid down these General Principles for the government of + personal conduct, we will epitomize what we would still enforce: +<br> + +<a name="p2000"></a><b><i>2000. Idleness</i></b><br> +<br> + Avoid Idleness. It is the parent of many evils. Can you pray, "Give us + this day our daily bread," and not hear the reply, "Do thou this day + thy daily duty"? +<br> + +<a name="p2001"></a><b><i>2001. Idle Tales</i></b><br> +<br> + Avoid telling Idle Tales, which is like firing arrows in the dark: you + know not into whose heart they may fall. +<br> + +<a name="p2002"></a><b><i>2002. Self-Praise</i></b><br> +<br> + Avoid talking about yourself, praising your own works, and proclaiming + your own deeds. If they are good they will proclaim themselves, if + bad, the less you say of them the better. +<br> + +<a name="p2003"></a><b><i>2003. Envy</i></b><br> +<br> + Avoid Envy; for it cannot benefit you, nor can it injure those against + whom it is cherished. +<br> + +<a name="p2004"></a><b><i>2004. Disputation</i></b><br> +<br> + Avoid Disputation for the mere sake of argument. The man who disputes + obstinately, and in a bigoted spirit, is like the man who would stop + the fountain from which he should drink. Earnest discussion is + commendable; but factious argument never yet produced a good result. +<br> + +<a name="p2005"></a><b><i>2005. Kindness</i></b><br> +<br> + Be Kind in Little Things. —The true generosity of the heart is more + displayed by deeds of minor kindness, than by acts which may partake + of ostentation. +<br> + +<a name="p2006"></a><b><i>2006. Politeness</i></b><br> +<br> + Be Polite.—Politeness is the poetry of conduct—and like poetry, it + has many qualities. Let not your politeness be too florid, but of + that gentle kind which indicates a refined nature. +<br> + +<a name="p2007"></a><b><i>2007. Sociable</i></b><br> +<br> + Be Sociable—avoid reserve in society. Remember that the social + elements, like the air we breathe, are purified by motion. Thought + illumines thought, and smiles win smiles. +<br> + +<a name="p2008"></a><b><i>2008. Punctuality</i></b><br> +<br> + Be Punctual.—One minute too late has lost many a golden opportunity. + Besides which, the want of punctuality is an affront offered to the + person to whom your presence is due. +<br> + +<a name="p2009"></a><b><i>2009. Hints</i></b><br> +<br> + The foregoing Remarks may be said to apply to the moral conduct, + rather than, to the details of personal manners. Great principles, + however, suggest minor ones; and hence, from the principles laid down, + many hints upon personal behaviour may be gathered. +<br> + +<a name="p2010"></a><b><i>2010. Hearty</i></b><br> +<br> + Be Hearty in your salutations, discreet and sincere in your + friendships. +<br> + +<a name="p2011"></a><b><i>2011. Listen</i></b><br> +<br> + Prefer to Listen rather than to talk. +<br> + +<a name="p2012"></a><b><i>2012. Respect</i></b><br> +<br> + Behave, even in the presence of your relations, as though you felt + respect to be due to them. +<br> + +<a name="p2013"></a><b><i>2013. Humble</i></b><br> +<br> +In Society never forget that you are but one of many. +<br> + +<a name="p2014"></a><b><i>2014. House Rules</i></b><br> +<br> + When you Visit a Friend, conform to the rules of his household; lean + not upon his tables, nor rub your feet against his chairs. +<br> + +<a name="p2015"></a><b><i>2015. Privacy</i></b><br> +<br> +Pry not into Letters that are not your own. +<br> + +<a name="p2016"></a><b><i>2016. Ladies</i></b><br> +<br> +Pay unmistakable Respect to ladies everywhere. +<br> + +<a name="p2017"></a><b><i>2017. Silliness</i></b><br> +<br> +Beware of Foppery, and of silly flirtation. +<br> + +<a name="p2018"></a><b><i>2018. Considerate</i></b><br> +<br> + In Public Places be not too pertinacious of your own rights, but find + pleasure in making concessions. +<br> + +<a name="p2019"></a><b><i>2019. Conversation</i></b><br> +<br> + Speak Distinctly, look at the person to whom you speak, and when you + have spoken, give him an opportunity to reply. +<br> + +<a name="p2020"></a><b><i>2020. Temperance</i></b><br> +<br> + Avoid Drunkenness as you would a curse; and modify all appetites, + especially those that are acquired. +<br> + +<a name="p2021"></a><b><i>2021. Correct Dress</i></b><br> +<br> + Dress Well, but not superfluously; be neither like a sloven, nor like + a stuffed model. +<br> + +<a name="p2022"></a><b><i>2022. Cleanliness</i></b><br> +<br> + Keep away all Uncleanly Appearances from the person. Let the nails, + the teeth, and, in fact, the whole system receive <i>salutary</i> rather + than <i>studied</i> care. But let these things receive attention at the + toilet—not elsewhere. +<br> + +<a name="p2023"></a><b><i>2023. Jewellery</i></b><br> +<br> + Avoid displaying Excess of Jewellery. Nothing looks more effeminate + upon a man. +<br> + +<a name="p2024"></a><b><i>2024. Central Ideas</i></b><br> +<br> + Every one of these Suggestions may be regarded as the centre of many + others, which the earnest mind cannot fail to discover. (See<b> Hints on + Etiquette</b>, <i>par</i>. <a href="#p1924">1924</a>.) +<br> + +<a name="p2025"></a><b><i>2025. Children</i></b><br> +<br> + Happy indeed is the child who, during the first period of its + existence, is fed upon no other aliment than the milk of its mother, + or that of a healthy nurse. If other food become necessary before the + child has acquired teeth, it ought to be of a liquid form; for + instance, biscuits or stale bread boiled in an equal mixture of milk + and water, to the consistence of a thick soup; but by no means even + this in the first week of its life. Children who are brought up by + hand, that is to say, who are not nursed by mother or wet nurse, + require an occasioned change of diet, and thin gruel affords a + wholesome alternation to milk. When cows' milk is used it should be + obtained, if possible, from one and the same cow, and diluted with + boiled water. Swiss milk is recommended by some medical men. The + Aylesbury Dairy Company furnish a speciality for young children under + the name of "Artificial Human Milk," which is recommended. +<br> + +<a name="p2026"></a><b><i>2026. Thickening</i></b><br> +<br> + Flour or Meal ought never to be used for soup, as it produces viscid + humours, instead of a wholesome nutritious chyle. +<br> + +<a name="p2027"></a><b><i>2027. Introducing Solid Food</i></b><br> +<br> + After the first Six Months, weak veal or chicken broth may be given, + and also, progressively, vegetables that are not very flatulent, for + instance, carrots, endive, spinach, parsnips, with broth, and a little + stewed fruit, such as apples, pears, plums, and cherries. +<br> + +<a name="p2028"></a><b><i>2028. After Weaning</i></b><br> +<br> + When the Infant Is Weaned, and has acquired its proper teeth, it is + advisable to let it have small portions of meat, and other vegetables, + as well as dishes prepared of flour, &c., so that it may gradually + become accustomed to every kind of strong and wholesome food. +<br> + +<a name="p2029"></a><b><i>2029. Simple Food</i></b><br> +<br> + We ought, however, to be cautious, and not upon any account to allow a + child pastry, confectionery, cheese, heavy dishes made of boiled or + baked flour, onions, horseradish, mustard, smoked and salted meat, + especially pork, and all compound dishes; for the most simple food is + the most wholesome. +<br> + +<a name="p2030"></a><b><i>2030. Potatoes</i></b><br> +<br> + Potatoes should be allowed only in moderation, and not to be eaten + with butter, but rather with other vegetables, either mashed up or in + broth. +<br> + +<a name="p2031"></a><b><i>2031. Time-Table</i></b><br> +<br> + The Time of Taking Food is not a matter of indifference; very young + infants make an exception; for, as their consumption of vital power is + more rapid, they may be more frequently indulged with aliment. +<br> + +<a name="p2032"></a><b><i>2032. Regularity</i></b><br> +<br> + It is, however, advisable to accustom even them to a certain + regularity, so as to allow them their victuals at stated periods of + the day; for it has been observed that those children which are fed + indiscriminately through the whole day, are subject to debility and + disease. The stomach should be allowed to recover its tone, and to + collect the juices necessary for digestion, before it is supplied with + a new portion of food. +<br> + +<a name="p2033"></a><b><i>2033. Daily Diet</i></b><br> +<br> + The following Order of giving Food to children has been found proper, + and conducive to their health:—After rising in the morning, suppose + about six o'clock, a moderate portion of lukewarm milk, with well + baked bread, which should by no means be new; at nine o'clock, bread + with some fruit, or, if fruit be scarce, a small quantity of fresh + butter; about twelve o'clock, the dinner, of a sufficient quantity; + between four and five o'clock, some bread with fruit, or, in winter, + some preserve as a substitute for fruit. +<br> + +<a name="p2034"></a><b><i>2034. Tea</i></b><br> +<br> + On this Occasion, Children should be allowed to eat till they are + satisfied, without surfeiting themselves, that they may not crave for + a heavy supper, which disturbs their rest, and is productive of bad + humours: lastly, about seven o'clock they may be permitted a light + supper, consisting either of milk, soup, fruit, or boiled vegetables + and the like, but neither meat nor mealy dishes, nor any article of + food which produces flatulency; in short, they ought then to eat but + little, and remain awake at least for an hour after it. +<br> + +<a name="p2035"></a><b><i>2035. Bread</i></b><br> +<br> + It has often been contended that Bread is hurtful to children; but + this applies only to new bread, or such as is not sufficiently baked; + for instance, nothing can be more hurtful or oppressive than rolls, + muffins, and crumpets. Good wheaten bread, especially that baked by + the aerated process, is extremely proper during the first years of + infancy; but that made of whole wheat meal, or wheat flour from which + the bran has not been eliminated is, perhaps, more conducive to health + after the age of childhood. +<br> + +<a name="p2036"></a><b><i>2036. Drink</i></b><br> +<br> + With respect to Drink, physicians are decidedly against giving it to + children in large quantities, and at irregular periods, whether it + consists of the mother's milk, or any other equally mild liquid. +<br> + +<a name="p2037"></a><b><i>2037. Improper</i></b><br> +<br> + It is improper and pernicious to keep infants continually at the + breast; and it would be less hurtful, nay, even judicious, to let them + cry for a few nights, rather than to fill them incessantly with milk, + which readily turns sour on the stomach, weakens the digestive organs, + and ultimately generates scrofulous affections. +<br> + +<a name="p2038"></a><b><i>2038. Liquids</i></b><br> +<br> + In the latter part of the First Year, pure water, milk-and-water, or + toast-and-water may occasionally be given. On no account should a + young child be permitted to taste beer or wine, unless specially + ordered by a medical man. Those parents who accustom their children to + drink water only, bestow on them a fortune, the value and importance + of which will be sensibly felt through life. +<br> + +<a name="p2039"></a><b><i>2039. Drinking with Meals</i></b><br> +<br> + Many Children acquire a Habit of Drinking during their meals; it would + be more conducive to digestion if they were accustomed to drink only + after having made a meal. This salutary rule is too often neglected, + though it is certain that inundations of the stomach, during the + mastication and maceration of the food, not only vitiate digestion, + but they may be attended with other bad consequences; as cold drink, + when brought in contact with the teeth previously heated, may easily + occasion cracks or chinks in these useful bones, and pave the way for + their carious dissolution. +<br> + +<a name="p2040"></a><b><i>2040. Crying</i></b><br> +<br> + If we Inquire into the Cause which produces the crying of infants, we + shall find that it seldom originates from pain, or uncomfortable + sensations, for those who are apt to imagine that such causes must + <i>always</i> operate on the body of an infant, are egregiously mistaken; + inasmuch as they conceive that the physical condition, together with + the method of expressing sensations, is the same in infants and adults. +<br> + +<a name="p2041"></a><b><i>2041. Difference</i></b><br> +<br> + It requires, however, no demonstration to prove that the state of the + former is essentially different from that of the latter. +<br> + +<a name="p2042"></a><b><i>2042. Power</i></b><br> +<br> + In the First Year of Infancy, many expressions of the tender organs + are to be considered only as efforts of manifestations of power. +<br> + +<a name="p2043"></a><b><i>2043. Exertions</i></b><br> +<br> + We observe, for instance, that a child, as soon as it is undressed, or + disencumbered from swaddling clothes, moves its arms and legs, and + often makes a variety of strong exertions; yet no reasonable person + would suppose that such attempts arise from a preternatural or + oppressive state of the little agent. +<br> + +<a name="p2044"></a><b><i>2044. Exercise</i></b><br> +<br> + It is therefore equally absurd to draw an unfavourable inference from + every inarticulate cry; because, in most instances, these vociferating + sounds imply the effort which children necessarily make to display the + strength of their lungs, and exercise the organs of respiration. +<br> +<p align="right"><i><span style="color: #A82C28">Haste Makes Waste.</span></i></p><br> + +<a name="p2045"></a><b><i>2045. Functions</i></b><br> +<br> + Nature has wisely ordained that by these very efforts the power and + utility of functions so essential to life should be developed, and + rendered more perfect with every inspiration. +<br> + +<a name="p2046"></a><b><i>2046. Development of the Breast</i></b><br> +<br> + Hence it follows, that those over-anxious parents or nurses, who + continually endeavour to prevent infants crying do them a material + injury; for, by such imprudent management, their children seldom or + never acquire a perfect form of the breast, while the foundation is + laid in the pectoral vessels for obstructions and other diseases. +<br> + +<a name="p2047"></a><b><i>2047. Independent</i></b><br> +<br> + Independently of any particular causes, the cries of children, with + regard to their general effects, are highly beneficial and necessary. +<br> + +<a name="p2048"></a><b><i>2048. Sole Exercises</i></b><br> +<br> + In the First Period of Life, such exertions are almost the only + exercises of the infant; thus the circulation of the blood, and all + the other fluids, is rendered more uniform; digestion, nutrition, and + the growth of the body are thereby promoted; and the different + secretions, together with the very important office of the skin, or + insensible perspiration, are duly performed. +<br> + +<a name="p2049"></a><b><i>2049. Extremely Improper</i></b><br> +<br> + It is Extremely Improper to consider every noise of an infant as a + claim upon our assistance, and to intrude either food or drink, with a + view to satisfy its supposed wants. By such injudicious conduct, + children readily acquire the injurious habit of demanding nutriment at + improper times, and without necessity; their digestion becomes + impaired; and consequently, at this early age, the whole mass of the + fluids is gradually corrupted. +<br> + +<a name="p2050"></a><b><i>2050. Cold</i></b><br> +<br> + Sometimes, however, the Mother or Nurse removes the child from its + couch, carries it about frequently in the middle of the night, and + thus exposes it to repeated colds, which are in their effects + infinitely more dangerous than the most violent cries. +<br> + +<a name="p2051"></a><b><i>2051. Indulgence</i></b><br> +<br> + We learn from Daily Experience, that children who have been the least + indulged, thrive much better, unfold all their faculties quicker, and + acquire more muscular strength and vigour of mind, than those who have + been constantly favoured, and treated by their parents with the most + solicitous attention: bodily weakness and mental imbecility are the + usual attributes of the latter. +<br> + +<a name="p2052"></a><b><i>2052. Free and Independent Agent</i></b><br> +<br> + The First and Principal Rule of education ought never to be + forgotten—that man is intended to be a free and independent agent; + that his moral and physical powers ought to be <i>spontaneously</i> + developed; that he should as soon as possible be made acquainted with + the nature and uses of all his faculties, in order to attain that + degree of perfection which is consistent with the structure of his + organs; and that he was not originally designed for what we endeavour + to make of him by artificial aid. +<br> + +<a name="p2053"></a><b><i>2053. Guide and Watch</i></b><br> +<br> + The Greatest Art in educating children consists in a continued + vigilance over all their actions, without ever giving them an + opportunity of discovering that they are guided and watched. +<br> + +<a name="p2054"></a><b><i>2054. Instances</i></b><br> +<br> + There are, however, Instances in which the loud complaints of infants + demand our attention. +<br> + +<a name="p2055"></a><b><i>2055. Causes</i></b><br> +<br> + Thus, if their Cries be unusually violent and long continued, we may + conclude that they are troubled with colic pains; if, on such + occasions, they move their arms and hands repeatedly towards the face, + painful teething may account for the cause; and if other morbid + phenomena accompany their cries, or if these expressions be repeated + at certain periods of the day, we ought not to slight them, but + endeavour to discover the proximate or remote causes. +<br> + +<a name="p2056"></a><b><i>2056. Sleep</i></b><br> +<br> + Infants cannot Sleep too Long; and it is a favourable symptom when + they enjoy a calm and long-continued rest, of which they, should by no + means be deprived, as this is the greatest support granted to them by + by nature. +<br> + +<a name="p2057"></a><b><i>2057. Faster Life</i></b><br> +<br> + A Child lives comparatively much faster than an adult; its blood flows + more rapidly; every stimulus operates more powerfully; and not only + its constituent parts, but its vital resources also, are more speedily + consumed. +<br> +<p align="right"><i><span style="color: #A82C28">Do a Little Well, and You Do Much.</span></i></p><br> + +<a name="p2058"></a><b><i>2058. Aid of Sleep</i></b><br> +<br> + Sleep promotes a more Calm and Uniform Circulation of the blood; it + facilitates the assimilation of the nutriment received, and + contributes towards a more copious and regular deposition of + alimentary matter, while the horizontal posture is the most favourable + to the growth and development of the child. +<br> + +<a name="p2059"></a><b><i>2059. Proportion</i></b><br> +<br> + Sleep ought to be in Proportion to the age of the infant. After the + age of six months, the periods of sleep, as well as all other animal + functions, may in some degree be regulated; yet, even then, a child + should be suffered to sleep the whole night, and several hours both in + the morning and in the afternoon. +<br> + +<a name="p2060"></a><b><i>2060. Night Preferable</i></b><br> +<br> + Mothers and Nurses should endeavour to accustom infants, from the time + of their birth, to sleep in the night preferably to the day, and for + this purpose they ought to remove all external impressions which may + disturb their rest, such as noise, light, &c., but especially not to + obey every call for taking them up, and giving food at improper times. +<br> + +<a name="p2061"></a><b><i>2061. Day Sleep</i></b><br> +<br> + After the Second Year of their age, children will not instinctively + require to sleep in the forenoon, though after dinner it may be + continued to the third and fourth year of life, if the child shows a + particular inclination to repose; because, till that age, the full + half of life may safely be allotted to sleep. +<br> + +<a name="p2062"></a><b><i>2062. Proportion of Sleep</i></b><br> +<br> + From that period, however, sleep ought to be shortened for the space + of one hour with every succeeding year, so that a child of seven years + old may sleep about eight, and not exceeding nine hours: this + proportion may be continued to the age of adolescence, and even + manhood. +<br> + +<a name="p2063"></a><b><i>2063. Gradual Awakening</i></b><br> +<br> + To awaken Children from their sleep with a noise, or in an impetuous + manner, is extremely injudicious and hurtful; nor is it proper to + carry them from a dark room immediately into a glaring light, or + against a dazzling wall; for the sudden impression of light + debilitates the organs of vision, and lays the foundation of weak + eyes, from early infancy. +<br> + +<a name="p2064"></a><b><i>2064. Room for Sleeping</i></b><br> +<br> + A Bedroom or Night Nursery ought to be spacious and lofty, dry, airy, + and not inhabited through the day. +<br> + +<a name="p2065"></a><b><i>2065. No Contamination</i></b><br> +<br> + No Servants, if possible, should be suffered to sleep in the same + room, and no linen or washed clothes should ever be hung there to dry, + as they contaminate the air in which so considerable a portion of + infantile life must be spent. +<br> + +<a name="p2066"></a><b><i>2066. Consequences</i></b><br> +<br> + The Consequences attending a vitiated atmosphere in such rooms are + serious, and often fatal. +<br> + +<a name="p2067"></a><b><i>2067. Feather Beds</i></b><br> +<br> + Feather Beds should be banished from nurseries, as they are unnatural + and debilitating contrivances. +<br> + +<a name="p2068"></a><b><i>2068. Windows</i></b><br> +<br> + The Windows should never be opened at night, but may be left open the + whole day in fine clear weather. +<br> + +<a name="p2069"></a><b><i>2069. Position of Bedstead</i></b><br> +<br> + Lastly, the Bedstead must not be placed too low on the floor; nor is + it proper to let children sleep on a couch which is made without any + elevation from the ground; because the most mephitic and pernicious + stratum of air in an apartment is that within one or two feet from the + floor, while the most wholesome, or atmospheric air, is in the middle + of the room, and the inflammable gas ascends to the top. +<br> + +<a name="p2070"></a><b><i>2070. Cookery for Children</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p2071"></a><b><i>2071. Food for an Infant</i></b><br> +<br> + 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 quantity is 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. +<br> + +<a name="p2072"></a><b><i>2072. Milk for Infants Six Months Old</i></b><br> +<br> + 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 he 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 be given to young children. +<br> + +<a name="p2073"></a><b><i>2073. Broth</i></b><br> +<br> + Broth, made of mutton, veal, or chicken, with stale bread toasted, and + broken in, is safe and wholesome for the dinners of children when + first weaned. +<br> + +<a name="p2074"></a><b><i>2074. Milk</i></b><br> +<br> + 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 stale bread is crumbled, is the best breakfast and + supper for a child. +<br> + +<a name="p2075"></a><b><i>2075. For a Child's Luncheon</i></b><br> +<br> + Good sweet butter, with stale bread, is one of the most nutritious, at + the same time the most wholesome articles of food that can be given + children after they are weaned. +<br> + +<a name="p2076"></a><b><i>2076. Milk Porridge</i></b><br> +<br> + Stir four tablespoonsfuls 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. Oatmeal, where it is + found to agree with the stomach, is much better for children, being a + mild aperient 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 waste bread in the nursery, hard + ends of stale loaves, &c., ought to be dried in the oven or screen, + and reduced to powder in the mortar. +<br> + +<a name="p2077"></a><b><i>2077. Meats for Children</i></b><br> +<br> + Mutton and poultry are the best. Birds and the white meat of fowls + are the most delicate food of this kind that can be given. These meats + should be slowly cooked, and no gravy, if made rich with butter, + should be eaten by a young child, Never give children hard, tough, + half-cooked meats, of any kind. +<br> + +<a name="p2078"></a><b><i>2078. Vegetables for Children. Eggs, &c.</i></b><br> +<br> + For children rice ought to be cooked in no more water than is + necessary to swell it; apples roasted, or stewed with no more water + than is necessary to steam them; vegetables so well cooked as to make + them require little butter, and less digestion; eggs boiled slowly and + soft. The boiling of milk ought to be directed by the state of the + bowels; if flatulent or bilious, a very little currie-powder may be + given with vegetables with good effect. Turmeric and the warm seeds + (not hot peppers) are also particularly useful in such cases. + +<br> + +<a name="p2079"></a><b><i>2079. Potatoes and Peas</i></b><br> +<br> + Potatoes, particularly some kinds, are not easily digested by + children; but this may be remedied by mashing them very fine, and + seasoning them with salt and a little milk. When peas are dressed for + children, let them be seasoned with mint and salt, which will take off + the flatulency. If they are old, let them be pulped, as the skins + cannot be digested by children's stomachs. Never give them vegetables + less stewed than would pulp through a cullender. +<br> + +<a name="p2080"></a><b><i>2080. Rice Pudding With Fruit</i></b><br> +<br> + 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. +<br> + +<a name="p2081"></a><b><i>2081. Puddings and Pancakes for Children</i></b><br> +<br> + Sugar and egg, browned before the fire, or dropped as fritters into a + hot frying-pan, without fat, will make a nourishing meal. +<br> + +<a name="p2082"></a><b><i>2082. To prepare Fruit for Children</i></b><br> +<br> + A far more wholesome way than in pies or puddings, is to put apples + sliced, or plums, currants, gooseberries, &c., into a stone jar, and + sprinkle among them as much sugar as necessary. Set the jar in the + oven, 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 in to the jar to eat + with the fruit. +<br> +<p align="right"><i><span style="color: #A82C28">Honest Loss is Preferable to Shameful Gain.</span></i></p><br> + +<a name="p2083"></a><b><i>2083. Rice and Apples</i></b><br> +<br> + 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 + salt; put some of the rice in the dish, put in the apples, and fill up + the intervals with rice; bake it in the oven till it is a fine colour. +<br> + +<a name="p2084"></a><b><i>2084. A nice Apple Cake for Children</i></b><br> +<br> + 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. +<br> + +<a name="p2085"></a><b><i>2085. Fruits for Children</i></b><br> +<br> +That fruits are naturally healthy in their season, if rightly taken, + no one who believes that the Creator is a kind and beneficent 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 <i>food</i>. Fruits that have + <i>seeds</i> are much more wholesome than the <i>stone</i> fruits. But all + fruits are better, for very young children, if 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 injurious. The old saying, that apples are <i>gold in the + morning, silver at noon, and lead at night</i>, is pretty near the truth. + Both apples and pears are often good and nutritious when baked or + stewed, and when prepared in this way are especially suitable 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. +<br> + +<a name="p2086"></a><b><i>2086. Ripe Currants</i></b><br> +<br> + Ripe Currants are excellent food for children. Mash the fruit, + sprinkle with sugar, and let them eat freely, taking some good bread + with the fruit. +<br> + +<a name="p2087"></a><b><i>2087. Blackberry Jam</i></b><br> +<br> + 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 blackberries are soft, stirring and mashing them + well. Preserve it like any other jam, and it will be found very useful + in families, particularly for children, regulating their bowels, and + enabling you to dispense with cathartics. It may be used in the + ordinary way in roll-over puddings, and for tarts, or spread on bread + instead 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. +<br> + +<a name="p2088"></a><b><i>2088. Blackberry Pudding or Pie</i></b><br> +<br> + Pudding or pie made of blackberries only, or of blackberries and + apples mixed in equal proportions is excellent. For suitable suet + crust see <i>par</i>. <a href="#p1269">1269</a>. and for puff paste see <i>par</i>. <a href="#p1257">1257</a>. +<br> + +<a name="p2089"></a><b><i>2089. To make Senna and Manna Palatable</i></b><br> +<br> + Take of senna leaves and manna a quarter of an ounce of each, and pour + over them a pint of boiling water; when the strength is abstracted, + pour the infusion over from a quarter to half a pound of prunes and + two large tablespoonfuls of West India molasses. Stew the whole slowly + until the liquid is nearly absorbed. When cold it can be eaten with + bread and butter, without detecting the senna, and is excellent for + children when costive. +<br> + +<a name="p2090"></a><b><i>2090. Discipline of Children</i></b><br> +<br> + 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. Children should be instructed to + understand that when they are not answered immediately, it is because + it is not convenient. Let them learn patience by waiting. +<br> +<p align="right"><i><span style="color: #A82C28">Care in Summer, Comfort in Winter.</span></i></p><br> + +<a name="p2091"></a><b><i>2091. My Wife's Little Tea Parties</i></b><br> +<br> + My wife is celebrated for her little parties,—not tea parties alone, + but dinner parties, pic-nic parties, music parties, supper parties—in + fact, she is vhe life and soul of <b>All Parties,</b> which is more than any + leading politician of the day can boast. But her great <i>forte</i> is her + little tea parties—praised and enjoyed by everybody. A constant + visitor at these little parties is Mrs. Hitching (spoken of + elsewhere), and before a certain epoch in her life (<i>See par.</i> <a href="10766-h.htm#p215">215</a>) + she was wont to remark that she " never knew <i>h</i>any one who understood + the <i>h</i>art of bringing so many <i>h</i>elegancies together" as my wife. + Nobody makes tea like her, and how she makes it she will impart at a + future time. But for her little "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 + receipts upon the present occasion. +<br> + +<a name="p2092"></a><b><i>2092. Good Plum Cake</i></b><br> +<br> + 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 teaspoonful of carbonate of soda or baking powder. + The above is excellent. The cakes are always baked in a common earthen + <i>flower-pot saucer</i>, which is a very good plan. +<br> + +<a name="p2093"></a><b><i>2093. Gingerbread Snaps</i></b><br> +<br> + 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 tablespoonful of hot water. +<br> + +<a name="p2094"></a><b><i>2094. Drop Cakes</i></b><br> +<br> + One pint of flour, half a pound of butter, quarter of a pound of + pounded lump sugar, half a nutmeg grated, a handful of currants, two + eggs, and a large pinch of carbonate of soda, or a little baking + powder. To be baked in a slack oven for ten minutes or a quarter of an + hour. The above quantity will make about thirty excellent cakes. +<br> + +<a name="p2095"></a><b><i>2095. A very Nice and Cheap Cake</i></b><br> +<br> + Two pounds and a half of flour, three quarters of a pound of sugar, + three quarters of a pound of butter, half a pound of currants or + quarter of a pound of raisins, quarter of a pound of orange peel, two + ounces of caraway seeds, half an ounce of ground cinnamon or ginger, + four teaspoonfuls of carbonate of soda or some baking powder; mixed + well, with rather better than a pint of new milk. The butter must be + well melted previous to being mixed with the ingredients. +<br> + +<a name="p2096"></a><b><i>2096. "Jersey Wonders"</i></b><br> +<br> + The oddity 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 nutmeg, ground + ginger, and lemon peel; beat eight eggs, and knead them all well + together; a taste of brandy will be an improvement. Roll the paste + into a long mass about the thickness of your wrist; cut off a slice + and roll it into an oval, about four inches long and three inches + wide, not too thin; cut two 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 <i>brass</i> or <i>bell-metal</i> skillet of + <b>boiling</b> lard or beef or mutton 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 and cool. +<br> +<p align="right"><i><span style="color: #A82C28">They Must Hunger in Frost who will Not Work in Heat.</span></i></p><br> + +<a name="p2097"></a><b><i>2097. Muffins</i></b><br> +<br> + Add a pint and a half 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; heat two gallons of + water just milk-warm, and mix the 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 + thickness; but if too large or small, dough must be added accordingly, + or taken away; meanwhile, the dough must be also covered with flannel.<br> +<br> + 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 were 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 both sides with a fork; pull them open + <i>with your hand</i>, and they will be like a honeycomb; lay in as much + butter as you intend; then clap them together, 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 kinds of + flour will soak up more water than others; when this occurs, add + water; or if too moist, add flour: for the dough must be as light as + possible. +<br> + +<a name="p2098"></a><b><i>2098. Unfermented Cakes, &c.</i></b><br> +<br> + All cakes of this description may be made with the aid of a little + baking-powder, or egg-powder. For instructions respecting these + preparations the reader is referred to <i>pars</i>. <a href="#p1011">1011</a>, <a href="#p1012">1012</a>. +<br> + +<a name="p2099"></a><b><i>2099. Tea Cakes</i></b><br> +<br> + Take of flour one pound; sugar, one ounce; butter, one ounce; + baking-powder, three teaspoonfuls; milk, six ounces; water, six + ounces. Rub the butter and baking powder into the flour; dissolve the + sugar in the water, and then add the milk. Pour this mixture gradually + over the flour, and mix well together; divide the mass into three + portions, and bake twenty-five minutes. Flat round tins or + earthen-pans are the best to bake the cakes in. Buttermilk may be used + instead of milk and water, if preferred. +<br> + +<a name="p2100"></a><b><i>2100. Unfermented Cake</i></b><br> +<br> + Take of flour one pound and a half; baking powder, four teaspoonfuls; + sugar, one ounce and a half; butter, one ounce and a half; milk, + twenty ounces; currants, six ounces, more or less. Mix the baking + powder and butter into the flour by rubbing them together; next + dissolve the sugar in the milk, and add it gradually to the flour, + mixing the whole intimately, and adding fruit at discretion. Bake in a + tin or earthen pan. +<br> + +<a name="p2101"></a><b><i>2101. Luncheon Cakes</i></b><br> +<br> + Take of flour one pound; baking powder, three teaspoonfuls; sugar, + three ounces; butter, three ounces; currants, four ounces; milk, one + pint, or twenty ounces: bake one hour in a quick oven. +<br> + +<a name="p2102"></a><b><i>2102. Nice Plum Cake</i></b><br> +<br> + Take of flour one pound; baking powder, three teaspoonfuls; butter, + six ounces; loaf sugar, six ounces; currants, six ounces; three eggs; + milk, about four ounces; bake for one hour and a half in a tin or pan. +<br> + +<a name="p2103"></a><b><i>2103. Lemon Buns</i></b><br> +<br> + Take of flour one pound; baking powder, three teaspoonfuls; butter, + six ounces; loaf sugar, four ounces; one egg; essence of lemon, six or + eight drops: make into twenty buns, and bake in a quick oven for + fifteen minutes. +<br> + +<a name="p2104"></a><b><i>2104. Soda Cake</i></b><br> +<br> + Take of flour half a pound; bicarbonate of soda, two drachms; tartaric + acid, two drachms; butter, four ounces; white sugar, two ounces; + currants, four ounces; two eggs; warm milk, half a teacupful. +<br> +<p align="right"><i><span style="color: #A82C28">An Honest Word is Better than a Careless Oath.</span></i></p><br> + +<a name="p2105"></a><b><i>2105. Excellent Biscuits</i></b><br> +<br> +Take of flour two pounds; carbonate of ammonia, three drachms, in fine + powder; white sugar, four ounces; arrowroot one ounce; butter, four + ounces; one egg: mix into a stiff paste with new milk, and beat them + well with a rolling-pin for half an hour; roll out thin, and cut them + out with a docker, and bake in a quick oven for fifteen minutes. +<br> + +<a name="p2106"></a><b><i>2106. Wine Biscuits</i></b><br> +<br> + Take of flour half a pound; butter, four ounces; sugar, four ounces; + two eggs; carbonate of ammonia, one drachm; white wine, enough to mix + to a proper consistence. Cut out with a glass. +<br> + +<a name="p2107"></a><b><i>2107. Ginger Cakes</i></b><br> +<br> + To two pounds of flour add three quarters of a pound of good moist + sugar, one ounce best Jamaica ginger well mixed in the flour; 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 in a similar way, by + substituting essence of lemon for ginger. +<br> + +<a name="p2108"></a><b><i>2108. Sponge Cake (1)</i></b><br> +<br> + (<i>Very Easy Method</i>.)—The following receipt is as excellent as it is + simple, it 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 sugar, 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. +<br> + +<a name="p2109"></a><b><i>2109. Sponge Cake (2)</i></b><br> +<br> + Take equal weight of eggs and sugar; half their weight in sifted + flour; to twelve eggs add the grated rind of three lemons, and the + juice of two. Beat the eggs carefully, white and yolks separately, + before they are used. Stir the materials thoroughly together, and bake + in a quick oven. +<br> + +<a name="p2110"></a><b><i>2110. Almond Sponge Cake</i></b><br> +<br> + Almond Sponge Cake is made by adding blanched almonds to the above. +<br> + +<a name="p2111"></a><b><i>2111. Yule Cake</i></b><br> +<br> +Take one pound of fresh butter; one pound of sugar; one pound and a + half of flour; two pounds of currants; a glass of brandy; one pound of + sweetmeats; two ounces of sweet almonds; ten eggs; a quarter of an + ounce of allspice; and a quarter of an ounce of cinnamon. Melt the + butter to a cream, and put in the sugar. Stir it till quite light, + adding the allspice and pounded cinnamon; in a quarter of an hour, + take the yolks of the eggs, and work them two or three at a time; and + the whites of the same must by this time be beaten into a strong snow, + quite ready to work in. As the paste must not stand to chill the + butter, or it will be heavy, work in the whites gradually, then add + the orange peel, lemon, and citron, cut in fine strips, and the + currants, which must be mixed in well, with the sweet almonds; then + add the sifted flour and glass of brandy. Bake this cake in a tin + hoop, in a hot oven, for three hours, and put twelve sheets of paper + under it to keep it from burning. +<br> + +<a name="p2112"></a><b><i>2112. Cake of Mixed Fruits</i></b><br> +<br> +Extract the juice from red currants by simmering them very gently for + a few minutes over a slow fire; strain it through folded muslin, and + to one pound of the juice add a pound and a half of freshly gathered + cooking apples, pared, and rather deeply cored, that the fibrous part + may be avoided. Boil these quite slowly until the mixture is perfectly + smooth; then, to evaporate part of the moisture, let the boiling be + quickened. In from twenty-five to thirty minutes, draw the pan from + the fire, and throw in gradually a pound and a quarter of sugar in + fine powder; mix it well with the fruit, and when it is dissolved, + continue the boiling rapidly for twenty minutes longer, keeping the + mixture constantly stirred; put it into a mould, and store it, when + cold, for winter use, or serve it for dessert, or for the second + course; in the latter case, decorate it with spikes of almonds, + blanched, and heap solid whipped cream round it, or pour a custard + into the dish. For dessert, it may be garnished with dice of the + palest apple jelly. +<br> +<p align="right"><i><span style="color: #A82C28">Plain Words Make the Most Ornamental Sentences.</span></i></p><br> + +<a name="p2113"></a><b><i>2113. Banbury Cakes</i></b><br> +<br> + Roll out the paste about half an inch thick, and cut it into pieces; + then roll again till each piece becomes twice the size; put some + Banbury 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 moderate oven. +<br> + +<a name="p2114"></a><b><i>2114. Meat for Banbury Cakes</i></b><br> +<br> + The meat for Banbury cakes 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 + currants, a 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. +<br> + +<a name="p2115"></a><b><i>2115. Bath Buns</i></b><br> +<br> + A quarter of a pound of flour; four yolks and three whites of eggs, + with four spoonfuls of solid fresh yeast. Beat in a bowl, and set + before the fire to rise; then rub into one pound of flour ten ounces + of butter; put in half a pound of sugar, and caraway comfits; when the + eggs and yeast are pretty light, mix by degrees all together; throw a + cloth over it, and set before the fire to rise. Make the buns, and + when on the tins, brush over with the yolk of egg and milk; strew them + with caraway comfits; bake in a quick oven. If baking powder is used + instead of yeast, use two teaspoonfuls, and proceed as directed, + omitting to set the dough before the fire to rise, which is useless as + regards all articles made with baking powder. +<br> + +<a name="p2116"></a><b><i>2116. Belvidere Cake for Breakfast or Tea</i></b><br> +<br> + Take a quart of flour; four eggs; a piece of butter the size of an + egg; a piece of lard the same size: mix the butter and lard well in + the flour; beat the eggs light in a pint bowl, and fill it up with + cold milk; then pour it gradually into the flour; add a teaspoonful of + salt; work it for eight or ten minutes only: cut the dough with a + knife to the size you wish it; roll them into cakes about the size of + a breakfast plate, and bake in a quick oven. +<br> + +<a name="p2117"></a><b><i>2117. To Make Gingerbread Cake</i></b><br> +<br> + Take one pound and a half of treacle; one and a half ounces of ground + ginger; half an ounce of caraway seeds; two ounces of allspice; four + ounces of orange peel, shred fine; half a pound of sweet butter; six + ounces of blanched almonds; one pound of honey; and one and a half + ounces of carbonate of soda; with as much fine flour as makes a dough + of moderate consistence. <br> +<br> +<i>Directions for making.</i> Make a pit in five + pounds of flour; then pour in the treacle, and all the other + ingredients, creaming the butter; then mix them altogether into a + dough; work it well; then put in three quarters of an ounce of + 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, plunge a fork into it, + and if it comes out sticky, put the cake in the oven again; if not it + is ready. This is a good and simple test, which may be resorted to in + baking bread and all kinds of cakes. +<br> + +<a name="p2118"></a><b><i>2118. Pic-Nic Biscuits</i></b><br> +<br> + Take two ounces of fresh butter, and well work it with a pound of + flour. Mix thoroughly with it half a saltspoonful of pure carbonate of + soda, two ounces of sugar; mingle thoroughly with the flour, make up + the paste with spoonfuls of milk; it will require scarcely a quarter + of a pint. Knead smooth, roll a quarter of an inch thick, cut in + rounds about the size of the top of a small wineglass; roll these out + thin, prick them well, lay them on lightly floured tins, and bake in a + gentle oven until crisp. When cold put into dry canisters. Thin cream + used instead of milk, in the mixture will enrich the biscuits. To + obtain variety caraway seeds or ginger can be added at pleasure. +<br> +<p align="right"><i><span style="color: #A82C28">A Duel is Folly Playing at Murder.</span></i></p><br> + +<a name="p2119"></a><b><i>2119. Ginger Biscuits and Cakes</i></b><br> +<br> + Work into small crumbs three ounces of butter, two pounds of flour, + and three ounces of powdered sugar and two of ginger, in fine powder; + knead into a stiff paste, with new milk; roll thin, cut out with a + cutter: bake in a slow oven until crisp through; keep of a pale + colour. Additional sugar may be used when a sweeter biscuit is + desired. For good ginger cakes, butter six ounces, sugar eight, for + each pound of flour; wet the ingredients into a paste with eggs: a + little lemon-peel grated will give an agreeable flavour. +<br> + +<a name="p2120"></a><b><i>2120. Sugar Biscuits</i></b><br> +<br> + Cut the butter into the flour. Add the sugar and caraway seeds. Pour + in the brandy, and then the milk. Lastly, put in the soda. Stir all + well with a knife, and mix it thoroughly, till it becomes a lump of + dough. Flour your pasteboard, and lay the dough on it. Knead it very + well. Divide it into eight or ten pieces, and knead each piece + separately. Then put them all together, and knead them very well into + one lump. Cut the dough in half, and lay it out into sheets, about + half an inch thick. Beat the sheets of dough very hard on both sides + with the rolling pin. Cut them out into round cakes with the edge of a + tumbler. Butter tins and lay the cakes on them. Bake them of a very + pale brown. If done too much they will lose their taste. Let the oven + be hotter at the top than at the bottom. These cakes kept in a stone + jar, closely covered from the air, will continue perfectly good for + several months. +<br> + +<a name="p2121"></a><b><i>2121. Lemon Sponge</i></b><br> +<br> +For a quart mould—dissolve two ounces of isinglass in a pint and + three quarters of water; strain it, and add three quarters of a pound + of sifted loaf sugar, the juice of six lemons and the rind of one; + boil the whole for a few minutes, strain it again, and let it stand + till quite cold and just beginning to stiffen; then beat the whites of + two eggs, and put them to it, and whisk till it is quite white; put it + into a mould, which must be first wetted with cold water. Salad oil is + much better than water for preparing the mould for turning out jelly, + blancmange, &c., but great care must be taken not to pour the jelly + into the mould till <i>quite cool</i>, or the oil will float on the top, + and after it is turned out it must be carefully wiped over with a + clean cloth. This plan only requires to be tried once to be invariably + adopted. +<br> + +<a name="p2122"></a><b><i>2122. Almond Custards</i></b><br> +<br> + Blanch and pound fine, with half a gill of rose water, six ounces of + sweet and half an ounce of bitter almonds; boil a pint of milk, with a + few coriander seeds, a little cinnamon, and some lemon-peel; sweeten + it with two ounces and a half of sugar, rub the almonds through a fine + sieve, with a pint of cream; strain the milk to the yolks of eight + eggs, and the whites of three well beaten; stir it over a fire till it + is of a good thickness, take it off the fire, and stir it till nearly + cold, to prevent its curdling. +<br> + +<a name="p2123"></a><b><i>2123. Arrowroot Blancmange</i></b><br> +<br> + A teacupful of arrowroot to a pint of milk; boil the milk with twelve + sweet and six bitter almonds, blanched and beaten; sweeten with loaf + sugar, and strain it; break the arrowroot with a little of the milk as + smooth as possible; pour the boiling milk upon it by degrees, stir the + while; put it back into the pan and boil a few minutes, still + stirring: dip the shape in cold water before you put it in, and turn + it out when cold. +<br> + +<a name="p2124"></a><b><i>2124. Red Currant Jelly</i></b><br> +<br> + With three parts of fine ripe red currants 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 in 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 <i>fast</i> 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 boiling, + and pour it out. It will be firm, and of excellent colour and flavour. + Be sure to clean off the scum as it rises, both before and after the + sugar is put in, or the preserve will not be clear. 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 the juice of red and of white currants, and + of raspberries, with the same proportion of sugar and degree of + boiling as mentioned in the foregoing receipt. +<br> +<p align="right"><i><span style="color: #A82C28">Revenge is the Only Debt which is Wrong to Pay.</span></i></p><br> + +<a name="p2125"></a><b><i>2125. White Currant Jelly</i></b><br> +<br> +White currant jelly is made in the same way as red currant jelly, only +double refined sugar should be used, and it should not be boiled above +ten minutes. White currant jelly should be put through a lawn sieve. +<br> + +<a name="p2126"></a><b><i>2126. Another Receipt for White Currant Jelly</i></b><br> +<br> + 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. +<br> + +<a name="p2127"></a><b><i>2127. Black Currant Jelly</i></b><br> +<br> + 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 oft 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. +<br> + +<a name="p2128"></a><b><i>2128. Apricot Jelly</i></b><br> +<br> +Divide two dozen ripe apricots into halves, pound half of the kernels + in a gill of water, and a teaspoonful of lemon juice; reduce the fruit + to a pulp, and mix the kernels with it; put the whole into a stewpan + with a pound of sugar, boil thoroughly, skim till clear, and put into + small pots. +<br> + +<a name="p2129"></a><b><i>2129. Ox-heel Jelly</i></b><br> +<br> + Ox-heel Jelly is made in the same way as Calves' Feet Jelly (<i>See + par.</i> <a href="#p2132">2132</a>). +<br> + +<a name="p2130"></a><b><i>2130. Arrowroot Jelly</i></b><br> +<br> + A tablespoonful of arrow-root, and cold water to form a paste; add a + pint of boiling water; stir briskly, boil for a few minutes. A little + sherry and sugar may be added. For infants, a drop or two of the + essence of caraway seed or cinnamon is preferable. +<br> + +<a name="p2131"></a><b><i>2131. An Excellent Jelly</i></b><br> +<br> + (<i>For the Sick room.</i>)—Take rice, sago, pearl-barley, hartshorn + shavings, each one ounce; simmer with three pints of water to one, and + strain it. When cold, it will be a jelly, which give, dissolved in + wine, milk, or broth, in change with the other nourishment. +<br> + +<a name="p2132"></a><b><i>2132. Calves' Feet Jelly</i></b><br> +<br> + It is better to buy the feet of the butcher, than at the tripe-shop + ready boiled, because the best portion of the jelly has been + extracted. Slit them in two, and take every particle of fat from the + claws; wash well in warm water, put them in a large stewpan, and cover + with water; skim well, and let them boil gently for six or seven + hours, until reduced to about two quarts, then strain and skim off any + oily substance on the surface. It is best to boil the feet the day + before making the jelly, as, when the liquor is cold, the oily part + being at the top, and the other being firm, with pieces of blotting + paper applied to it, you may remove every particle of the oily + substance without wasting the liquor. Put the liquor in a stewpan to + melt, with a pound of lump sugar, the peel of two lemons, and the + juice of six, six whites and shells of eggs beat together, and a + bottle of sherry or Madeira; whisk the whole together until it is on + the boil, then put it by the side of the stove, and let it simmer a + quarter of an hour; strain it through a jelly-bag: what is strained + first must be poured into the bag again, until it is as bright and + clear as distilled water; then put the jelly in moulds, to be cold and + firm; if the weather is too warm, it requires some ice or some of + Nelson's gelatine.<br> +<br> + If required to be very stiff, half an ounce of isinglass may be added + when the wine is put in. It may be flavoured by the juice of various + fruits and spices, &c., and coloured with saffron, cochineal, the + juice of beetroot, spinach juice, claret, &c. It is sometimes made + with cherry brandy, red noyeau, curaçao, or essence of punch. +<br> + +<a name="p2133"></a><b><i>2133. Orange Marmalade</i></b><br> +<br> + Select the largest Seville oranges, as they usually contain the + greatest quantity of juice, and take those that have clear skins, as + the skins form the largest part of the marmalade. Weigh the oranges, + and weigh also an equal quantity of loaf sugar. Peel the oranges, + dividing the peel of each 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 your oranges; divide them into gores, + then scrape with a teaspoon all the pulp from the white skin; or, + instead of peeling 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 Seville orange, which will escape + observation unless they are very minutely examined. Have a large basin + near you with some cold water in it, to throw the pips and peels + into—a pint is sufficient for a dozen oranges.<br> +<br> + Boil these in the water, and having strained off the glutinous matter + which comes from them, add it to the other parts. When the peels have + boiled till they are sufficiently tender to admit of a fork being + stuck into them, scrape away all the pith from the inside of them; lay + them in folds, and cut them into thin slices of about an inch long. + Clarify the sugar; then throw the peels and pulp into it, stir it + well, and let it boil for half an hour. Then remove it from the fire, + and when it becomes cool, put it by in pots. Marmalade should be made + at the end of March, or at the beginning of April, as Seville oranges + are then in their best state. +<br> + +<a name="p2134"></a><b><i>2134. Apple Marmalade</i></b><br> +<br> + Peel and core two pounds of sub-acid apples—Wellingtons are excellent + for the purpose—and put them in an enamelled saucepan with one pint + of sweet cider, or half a pint of pure wine, and one pound of crushed + sugar. Cook them by a gentle heat three hours, or longer, until the + fruit is very soft, then squeeze it first through a cullender and then + through a sieve. If not sufficiently sweet, add powdered sugar to + taste, and put away in jars made air-tight by covering them with a + piece of wet bladder. +<br> + +<a name="p2135"></a><b><i>2135. Plum, Green-gage, or Apricot Jam</i></b><br> +<br> + After taking away the stones from the fruit, and cutting out any + blemishes, put them over a slow fire, in a clean stewpan, with half a + pint of water, and when scalded, rub them through a hair sieve. To + every pound of pulp put one pound of sifted loaf sugar, put it into a + preserving pan over a brisk fire, and when it boils skim it well, and + throw in the kernels of the apricots and half an ounce of bitter + almonds, blanched. Then boil it fast for a quarter of an hour longer, + stirring it all the time. Store away in pots in the usual manner. +<br> + +<a name="p2136"></a><b><i>2136. Almond Flavour</i></b><br> +<br> + (<b>Essence of Peach Kernels—Quintessence of Noyeau</b>.)—Dissolve one + ounce of essential oil of bitter almonds in one pint of spirit of + wine. Use it as flavouring for cordials and pastry. <i>In large + quantities is exceedingly poisonous</i>. A few drops only should be used + to several pounds of syrups, pastry, &c. This and other flavourings + may be bought in small bottles, ready for use, of grocers or oilmen. +<br> + +<a name="p2137"></a><b><i>2137. Syrup of Orange or Lemon Peel</i></b><br> +<br> + Of fresh outer rind of Seville orange or lemon-peel, three ounces, + apothecaries' weight; boiling water, a pint and a half; infuse the + peel for a night in a close vessel; then strain the liquor; let it + stand to settle; and having poured it off clear from the sediment, + dissolve in it two pounds of double refined loaf sugar, and make it + into a syrup with a gentle heat. +<br> +<p align="right"><i><span style="color: #A82C28">Pride Costs More than Hunger, Thirst, or Cold.</span></i></p><br> + +<a name="p2138"></a><b><i>2138. Indian Syrup</i></b><br> +<br> + (A delicious summer drink.) Five pounds of lump sugar, two ounces of + citric acid, a gallon of boiling water: when cold add half a drachm of + essence of lemon and half a drachm of spirit of wine; stir it well and + bottle it. About two tablespoonfuls to a glass of cold water. +<br> + +<a name="p2139"></a><b><i>2139. Apples in Syrup for Immediate Use</i></b><br> +<br> + Pare and core some hard round apples, throwing them into a basin of + water as each is peeled. Clarify as much loaf sugar as will cover + them; put the apples in water with the juice and rind of a lemon, and + let them simmer till they are quite clear; great care must be taken + not to break them. Place them on the dish they are to appear upon at + table, and pour the syrup over. +<br> + +<a name="p2140"></a><b><i>2140. Pounding Almonds</i></b><br> +<br> + The almonds should be dried for a few days after being blanched. Set + them in a warm place, strewn singly over a dish or tin. A little + powdered lump sugar will assist the pounding. They may be first + chopped small, and rolled with a rolling pin.—Almond Paste may be + made in the same manner. +<br> + +<a name="p2141"></a><b><i>2141. Blanched Almonds</i></b><br> +<br> + Put the almonds into cold water, and heat them slowly to scalding; + then take them out and peel them quickly, throwing them into cold + water as they are done. Dry them in a cloth before serving. +<br> + +<a name="p2142"></a><b><i>2142. Freezing without Ice or Acids</i></b><br> +<br> + 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 required is obtained + 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, however, any + substance is mixed with ice which is capable of causing it to melt + more rapidly, and at a lower temperature, 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 pounded ice is greater than thirty degrees below freezing.<br> +<br> + In making ice-creams and dessert ices, the following articles are + required:—Pewter ice-pots with tightly-fitting lids, furnished with + handles; wooden ice-pails, to hold the rough ice and salt—the pails + should be stoutly made, about the same depth as the ice pots, and nine + or ten inches more in diameter, with a hole in the side, fitted with a + good cork, in order that the water from the melted ice may be drawn + off as required. In addition, a broad spatula, about four inches long, + rounded at the end, and 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 remain 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, and whirl again, repeating all the + operations every few minutes until the whole of the cream is well + frozen.<br> +<br> + Great care and considerable labour are required in stirring, so 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 cream, + the latter is spoiled. From the difficulty 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 purpose various salts have been employed, which, + when dissolved in water, or in acids, absorb a sufficient amount of + heat to freeze substances with which they may be placed in 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 found practically useful.<br> +<br> + Many of the freezing mixtures which are to be found described in books + are incorrectly so named, for although they themselves are below the + freezing point, yet they are not sufficiently powerful to freeze any + quantity of water, or other substances, 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 themselves an amount of cold more than thirty degrees + below the freezing point of water, and this the ordinary mixtures 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 ices, and cooling wines, &c. It + consists of coarsely powdered Glauber salt (sulphate of sodium), on + which is poured about two-thirds its weight of spirit of salts + (hydrochloric acid).<br> +<br> + The mixture should be made in a wooden vessel, as that is preferable + to one made of metal, which conducts the external heat to the + materials 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 vessel + used for icing wines should not be too large, that there may be no + waste of the freezing mixture. This combination produces a degree of + cold thirty degrees below freezing; and if the materials are bought of + any of the wholesale druggists or dry salters, it is exceedingly + economical. It is open, however, to the very great objection, that the + spirit of salt is an exceedingly corrosive liquid, and of a pungent, + disagreeable odour: this almost precludes its use for any purpose + except that of icing wines. +<br> +<p align="right"><i><span style="color: #A82C28">Fair And Softly Go Sure And Far.</span></i></p><br> + +<a name="p2143"></a><b><i>2143. Further Directions</i></b><br> +<br> +Actual quantities—one pound of chloride of ammonium, or sal ammoniac, + finely powdered, is to be <i>intimately</i> mixed with two pounds of + nitrate of potassium or saltpetre, also in powder; this mixture we may + call No. 1. No. 2 is formed by crushing three pounds of the best + Scotch soda. In use, an equal bulk of both No. 1 and No. 2 is to be + taken, stirred together, placed in the ice-pail, surrounding the + ice-pot, and rather less 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 surrounded + 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 making of ice-cream, under any + circumstances, is an operation requiring considerable dexterity and + practice. +<br> + +<a name="p2144"></a><b><i>2144. To Make Dessert Ices, both Cream and Water</i></b><br> +<br> +<hr width="25%" align="left"> + +<a name="p2145"></a><b><i>2145. Strawberry Ice Cream</i></b><br> +<br> + Take one pint of strawberries, one pint of cream, nearly half a pound + of powdered 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. +<br> + +<a name="p2146"></a><b><i>2146. Raspberry Ice Cream</i></b><br> +<br> + 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 diminished. +<br> + +<a name="p2147"></a><b><i>2147. Strawberry Water Ice</i></b><br> +<br> + 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. +<br> + +<a name="p2148"></a><b><i>2148. Raspberry Water Ice</i></b><br> +<br> + Raspberry Water Ice is made in precisely the same manner as + Strawberry-water ice. +<br> + +<a name="p2149"></a><b><i>2149. Lemon-Water Ice</i></b><br> +<br> + 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 be found to much improve the consistence + and taste. +<br> + +<a name="p2150"></a><b><i>2150. Orange-Water Ice</i></b><br> +<br> +Orange-Water Ice is made in the same way as Lemon-water ice. +<br> + +<a name="p2151"></a><b><i>2151. Nitrate of Ammonium as a Freezing Mixture</i></b><br> +<br> + Another substance, which is free from any corrosive action or + unpleasant odour, is nitrate of ammonium, which, if simply dissolved + in rather less than its own weight of water, reduces the temperature + about twenty-five degrees below freezing. The objections to its use + are that its frigorific power is not sufficiently great to freeze + readily; and if it be required to form dessert ices, it is requisite + to renew the process, at the expiration of a quarter of an hour, a + second time, and, if the weather is very hot, and the water used is + rather warm, even a third or fourth time. Again, nitrate of ammonium + 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 England it cannot be obtained under a much higher price. + One great recommendation, 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 removed, crystallizes on cooling. +<br> + +<a name="p2152"></a><b><i>2152. Washing Soda as a Freezing Mixture</i></b><br> +<br> +If, however, nitrate of ammonium 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 water that can be + obtained, an intensely powerful frigorific mixture is the result, 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 ice or acids. But, unfortunately, it has an almost insuperable + objection, that the nitrate of ammonium is decomposed by the soda, and + cannot be recovered by evaporation; this raises the expense to so + great a height, that the plan is practically useless. +<br> +<p align="right"><i><span style="color: #A82C28">All is Not Gold that Glitters.</span></i></p><br> + +<a name="p2153"></a><b><i>2153. Sal Ammoniac as a Freezing Mixture</i></b><br> +<br> + 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 crystalizes out in the solid form, and if stirred as + it cools, it separates in a state of fine division. As this process is + troublesome, and as the sal ammoniac is expensive, it is better to use + the crude muriate of ammonium, which is the same substance as sal + ammoniac, but before it has been purified 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, leaving scarcely any residue. +<br> + +<a name="p2154"></a><b><i>2154. Coldness of the Materials used</i></b><br> +<br> + It is hardly necessary to add, that in icing wines, or freezing, the + effect is great in proportion to the coldness of the materials used; + therefore, every article employed, viz., the water, tubs, mixtures, + &c., should be as cool as possible. +<br> + +<a name="p2155"></a><b><i>2155. Blackbirds</i></b><br> +<br> + The cock bird is of a deep black, with a yellow bill. The female is + dark brown. It is difficult to distinguish male from female birds when + young; but the darkest generally are males. Their food consists of + <a href="#p2164">German paste</a>, bread, meat, and bits of apple. The same treatment as + given for the thrush (<i>See par.</i> <a href="#p2157">2157</a>) applies to the blackbird. +<br> + +<a name="p2156"></a><b><i>2156. Food of Blackbirds</i></b><br> +<br> + The natural food of the blackbird is berries, worms, insects, shelled + snails, cherries, and other similar fruit; and its artificial food, + lean fresh meat, cut very small, and mixed with bread, or <a href="#p2164">German paste</a>. +<br> + +<a name="p2157"></a><b><i>2157. Thrushes</i></b><br> +<br> + A cock may be distinguished from a hen by a darker back, and the more + glossy appearance of the feathers. The belly also is white. Their + natural food is insects, worms, and snails. In a domesticated state + they will eat raw meat, but snails and worms should be procured for + them. Young birds are hatched about the middle of April, and should be + kept very warm. They should be fed with raw meat, cut small, or bread + mixed in milk with hemp seed well bruised; when they can feed + themselves give them lean meat cut small, and mixed with bread or + <a href="#p2164">German paste,</a> plenty of clean water, and keep them in a warm, dry, and + sunny situation. +<br> + +<a name="p2158"></a><b><i>2158. Canaries</i></b><br> +<br> + To distinguish a cock bird from a hen, observe the bird when it is + singing, and if it be a cock you will perceive the throat heaving with + a pulse-like motion, a peculiarity which is scarcely perceptible in + the hen. Feed young canaries with white and yolk of hard egg, mixed + together with a little bread steeped in water. This should be pressed + and placed in one vessel, while in another should be put some boiled + rape seed, washed in fresh water. Change the food every day. When they + are a month old, put them into separate cages. Cut the claws of + cage-birds occasionally, when they become too long, but in doing so be + careful not to draw blood. +<br> + +<a name="p2159"></a><b><i>2159. Treatment of Canaries</i></b><br> +<br> + Care must be taken to keep canaries very clean. For this purpose, the + cage should be strewed every morning with clean sand, or rather, fine + gravel, for small pebbles are <i>absolutely essential</i> to life and + health in cage-birds: fresh water must be given every day, both for + drinking and bathing; the latter being in a shallow vessel; and, + during the moulting season, a small bit of iron should be put into the + water for drinking. The food of a canary should consist principally of + <i>summer</i> rape seed that is, of those small <i>brown</i> rape seeds which + are obtained from plants sown in the spring, and which ripen during + the summer; large and <i>black</i> rape seeds, on the contrary, are + produced by such plants as are sown in autumn and reaped in spring. A + little chickweed in spring, lettuce leaves in summer, and endive in + autumn, with slices of sweet apple in winter, may be safely given; but + bread and sugar ought to be generally avoided. Occasionally, also, a + few poppy or canary seeds, and a small quantity of bruised hemp seed + may be added, but the last very sparingly.<br> +<br> + Cleanliness, simple food, and fresh but not <i>cold</i> air, are essential + to the well-being of a canary. During the winter, the cage should + never be hung in a room without a fire, but even then, when the air is + mild, and the sun shines bright, the little prisoner will be refreshed + by having the window open. The cage should never be less than eight + inches in diameter, and a foot high, with perches at different heights. +<br> + +<a name="p2160"></a><b><i>2160. Bullfinches</i></b><br> +<br> + Old birds should be fed with German Paste, (<i>See par</i>. <a href="#p2164">2164</a>), and + occasionally rapeseed. The Germans sometimes give them a little + poppy-seed, and a grain or two of rice, steeped in Canary wine, when + teaching them to pipe, as a reward for the progress they make. Bird + organs, or flageolets, are used to teach them. They breed three or + four times a year. The young require to be kept very warm, and to be + fed every two hours with rape seed, soaked for several hours in cold + water, afterwards scalded and strained, bruised, mixed with bread, and + moistened with milk. Not more than one, two, or three mouthfuls should + be given at a time. +<br> + +<a name="p2161"></a><b><i>2161. Linnets</i></b><br> +<br> + Cock birds are browner on the back than the hens, and have some of the + large feathers of the wings white up to the quills. Canary and hemp + seed, with occasionally a little groundsel, water-cress, chickweed, + &c., constitute their food. +<br> + +<a name="p2162"></a><b><i>2162. Skylarks</i></b><br> +<br> + The cock is recognised by the largeness of his eye, the length of his + claws, the mode of erecting his crest, and by marks of white in the + tail. It is also a larger bird than the hen. The cage should be of the + following proportions:—Length, one foot five inches; width, nine + inches; height, one foot three inches. There should be a circular + projection in front to admit of a fresh turf being placed every two or + three days, and the bottom of the cage should be plentifully and + constantly sprinkled with river sand. All vessels containing food + should be placed outside, and the top of the cage should be arched and + padded, so that the bird may not injure itself by jumping about.<br> +<br> + Their food, in a natural state, consists of seeds, insects, and also + buds, green herbage, as clover, endive, lettuce, &c., and occasionally + berries. When confined, they are usually fed with a paste made in the + following manner:—Take a portion of bread, well-baked and stale, put + it into fresh water, and leave it until quite soaked through, then + squeeze out the water and pour boiled milk over it, adding two-thirds + of the same quantity of barley meal well sifted, or, what is better, + wheat meal. This should be made fresh every two days. Occasionally the + yolk of a hard-boiled egg should be crumbled small and given to the + birds, as well as a little hemp seed, meal, worms, and elder berries + when they can be got. The cages of these birds should be kept very + clean. +<br> + +<a name="p2163"></a><b><i>2163. Parrots</i></b><br> +<br> + Parrots may best be taught to talk by covering the cage at night, or + rather in the evening, and then repeating to them slowly and + distinctly, the words they are desired to learn. They should not be + kept in places where they are liable to hear disagreeable noises, such + as street cries, and the whistling and shouts of boys at play, for + they will imitate them, and become too noisy to be tolerated. Parrots + may be fed upon soaked bread, biscuit, mashed potatoes, and rape seed. + They are fond of nuts. They should be kept very clean, and allowed a + bath frequently. When parrots appear sickly in any way, it is best to + keep them warm, change their food for a time, and give them lukewarm + water to bathe in. +<br> +<p align="right"><i><span style="color: #A82C28">Short Reckonings Make Long Friends.</span></i></p><br> + +<a name="p2164"></a><b><i>2164. German Paste</i></b><br> +<br> +Good German paste for cage birds may be made in the following + manner:—Boil four eggs until quite hard, then throw them into cold + water; remove the whites and grate or pound the yolks until quite | + fine, and add a pound of white pea-meal and a tablespoonful of olive + oil. Mix the whole up together, and press the dough through a tin + cullender so as to form it into small grains like shot. Fry these over + a gentle fire, gradually stirring them until of a light brown colour, + when they are fit for use. +<br> + +<a name="p2165"></a><b><i>2165. Insects in Birdcages</i></b><br> +<br> + To keep away insects suspend a little bag of sulphur in the cage. This + is said to be healthful for birds generally, as well as useful in + keeping away insects by which they become infested. +<br> + +<a name="p2166"></a><b><i>2166. Squirrels</i></b><br> +<br> +In a domestic state these little animals are fed with hazel nuts, or + indeed any kind of nuts; and occasionally bread and milk. They should + be kept very clean. +<br> + +<a name="p2167"></a><b><i>2167. Rabbits</i></b><br> +<br> + Rabbits should be kept dry and warm. Their best food is celery, + parsley, and carrots; but they will eat almost any kind of vegetable, + especially the dandelion, milk-thistle, &c. In spring it is + recommended to give them tares. A little bran, and any kind of grain + occasionally is beneficial, as too much green food is very hurtful. + Care should be taken not to over-feed them. When fed upon dry food a + little skim milk is good for them. Tea leaves also, in small + quantities, may be given to them. +<br> + +<a name="p2168"></a><b><i>2168. White Mice</i></b><br> +<br> + White Mice are fed upon bread soaked in milk, peas, oats, beans, &c., + and any kind of nuts. +<br> + +<a name="p2169"></a><b><i>2169. Monkeys</i></b><br> +<br> + Monkeys feed upon bread, and fruit of any kind. Do not give them + meat, but occasionally they may I have small bones to pick. +<br> + +<a name="p2170"></a><b><i>2170. Guinea Pigs</i></b><br> +<br> + Guinea Pigs very much resemble rabbits in their mode of living, and + may be treated in much the same manner. They should be kept dry, + warm, and very clean. +<br> + +<a name="p2171"></a><b><i>2171. To Fatten Poultry</i></b><br> +<br> + Poultry should be fattened in coops, and kept very clean. They should + be furnished with gravel, but with no water, except that with which + their only food, barley-meal, is mixed. Their thirst makes them eat + more than they would, in order to extract the moisture from the food. + This should not be put in troughs, but laid upon a board, which should + be washed clean every time fresh food is put upon it. +<br> + +<a name="p2172"></a><b><i>2172. To Fatten Fowls in a Short Time</i></b><br> +<br> + Mix together ground rice well scalded with milk, and add some coarse + sugar. Feed them with this in the daytime, but do not give them too + much at once; let it be rather thick. +<br> + +<a name="p2173"></a><b><i>2173. Egg Shells for Poultry</i></b><br> +<br> + It is a bad thing to give fowls egg-shells. They supply nothing that + is not equally well furnished by lime, and especially bricklayers' + rubbish, old ceilings, &c. Never do anything that has a tendency to + make them eat eggs. They are apt scholars. If they find worms in a + natural way they are good food, but it is a bad plan to give them by + the handful. +<br> + +<a name="p2174"></a><b><i>2174. Gold Fish</i></b><br> +<br> + Great care must be taken of gold fish, as they are very sensitive; and + hence a loud noise, strong smell, violent or even slight shaking of + the vessel, will sometimes destroy them. Small worms, which are common + to the water, suffice for their food in general, but the Chinese, who + bring gold fish to great perfection, throw small balls of paste into + the water, of which they are very fond. They give them also lean pork, + dried in the sun, and reduced to a very fine and delicate powder. + Fresh river-water should be given them frequently, if possible. + Gold-fish seldom deposit spawn when kept in glass-vessels. In order to + procure a supply, they must be put into reservoirs of a considerable + depth, in some part at least, well shaded at intervals with + water-lilies, and constantly supplied with fresh water. +<br> +<p align="right"><i><span style="color: #A82C28">First be Just, then you may be Generous.</span></i></p><br> + +<a name="p2175"></a><b><i>2175. Dogs</i></b><br> +<br> + The best way to keep dogs healthy is to let them have plenty of + exercise, and not to over-feed them. Let them at all times have a + plentiful supply of clean water, and encourage them to take to + swimming, as it assists their cleanliness. Naldire's soap is + recommended as highly efficacious in ridding dogs of fleas. After + using any soap rinse it well off with clean water. Properly treated, + dogs should be fed only once a day. Meat boiled for dogs, and the + liquor in which it is boiled thickened with barley meal, or oatmeal, + forms capital food. +<br> + +<a name="p2176"></a><b><i>2176. Distemper in Dogs</i></b><br> +<br> +The distemper is liable to attack dogs from four months to four years + old. It prevails most in spring and autumn. The disease is known by + dulness of the eye, husky cough, shivering, loss of appetite and + spirits, and fits. When fits occur, the dog will most likely die, + unless a veterinary surgeon be called in. During the distemper, dogs + should be allowed to run on the grass; their diet should be spare; and + a little sulphur be placed in their water. Chemists who dispense + cattle medicines can generally advise with sufficient safety upon the + diseases of dugs, and it is best for unskilful persons to abstain from + physicing them. In many diseases dogs will be benefited by warm baths. +<br> + +<a name="p2177"></a><b><i>2177. Hydrophobia in Dogs</i></b><br> +<br> + Hydrophobia is the most dreadful of all diseases. The first symptoms + are attended by thirst, fever, and languor. The dog starts + convulsively in his sleep, and when awake, though restless, is + languid. When a dog is suspected, he should he firmly chained in a + place where neither children nor dogs nor cats can get near him. Any + one going to attend him should wear thick leather gloves, and proceed + with great caution. When a dog snaps savagely at an imaginary object, + it is almost a certain indication of madness; and when it exhibits a + terror of fluids, it is confirmed hydrophobia. Some dogs exhibit a + great dislike of musical sounds, and when this is the case they are + too frequently made sport of. But it is a dangerous sport, as dogs + have sometimes been driven mad by it. + +<br> + +<a name="p2178"></a><b><i>2178. Mange in Dogs</i></b><br> +<br> + The mange is a contagious disease, which it is difficult to get rid of + when once contracted. The best way is to apply to a veterinary chemist + for an ointment, and to keep applying it for some time after the + disease has disappeared, or it will break out again. +<br> + +<a name="p2179"></a><b><i>2179. Cats</i></b><br> +<br> + It is generally supposed that cats are more attached to places than to + individuals, but this is an error. They obstinately cling to certain + places, because it is there they expect to see the persons to whom + they are attached. A cat will return to an empty house, and remain in + it many weeks. But when at last she finds that the family does not + return, she strays away, and if she chance then to find the family, + she will abide with them. The same rules of feeding which apply to + dogs apply also to cats. They should not be over-fed, nor too + frequently. Cats are liable to the same diseases as dogs; though they + do not become ill so frequently. A little brimstone in their milk + occasionally is a good preventive. The veterinary chemist will also + prescribe for the serious diseases of cats. +<br> + +<a name="p2180"></a><b><i>2180. Choice of Friends</i></b><br> +<br> +Dr. Blair has said: + + <blockquote> "We should ever have it fixed in our memories, that <i>by the + character of those whom we choose for our friends our own character + is likely to be formed</i>, and will certainly be judged of by the + world. We ought, therefore, to be slow and cautious in contracting + intimacy; but when a virtuous friendship is once established, we + must ever consider it as a sacred engagement."</blockquote> + +<br> + +<a name="p2181"></a><b><i>2181. Words</i></b><br> +<br> + Soft words soften the soul—angry words are fuel to the flame of + wrath, and make it blaze more freely. Kind words make other people + good-natured—cold words freeze people, and hot words scorch them, and + bitter words make them bitter, and wrathful words make wrathful. There + is such a rush of all other kinds of words in our days, that it seems + desirable to give kind words a chance among them. There are vain + words, and idle words, and hasty words, and spiteful words, and silly + words, and empty words, and profane words, and boisterous words, and + warlike words. Kind words also produce their own image on men's souls, + and a beautiful image it is. They smooth, and quiet, and comfort the + hearer. They shame him out of his sour, and morose, and unkind + feelings. We have not yet begun to use kind words in such abundance as + they ought to be used. +<br> + +<a name="p2182"></a><b><i>2182. Gossiping</i></b><br> +<br> + If you wish to cultivate a gossiping, meddling, censorious spirit in + your children, be sure when they come home from church, a visit, or + any other place where you do not accompany them, to ply them with + questions concerning what everybody wore, how everybody looked, and + what everybody said and did; and if you find anything in this to + censure, always do it in their hearing. You may rest assured, if you + pursue a course of this kind, they will not return to you unladen with + intelligence; and rather than it should be uninteresting, they will by + degrees learn to embellish, in such a manner as shall not fail to call + forth remarks and expressions of wonder from you. You will, by this + course, render the spirit of curiosity, which is so early visible in + children, and which, if rightly directed, may be made the instrument + of enriching and enlarging their minds, a vehicle of mischief which + will serve only to narrow them. +<br> + +<a name="p2183"></a><b><i>2183. Rules of Conduct</i></b><br> +<br> +The following rules of conduct were drawn up by Mrs. Fry, who combined + in her character and conduct all that is truly excellent in woman: +<br> + +<ol start=1 type="i"><li> + Never lose any time,—I do not think that time lost which is + spent in amusement or recreation some part of each day; but always + be in the habit of being employed.</li></ol> + +<ol start=2 type="i"><li> + + Never err the least in truth.</li></ol> + +<ol start=3 type="i"><li> + + Never say an ill thing of a person when thou canst say a good + thing of him; not only speak charitably, but feel so.</li></ol> + +<ol start=4 type="i"><li> + + Never be irritable or unkind to anybody.</li></ol> + +<ol start=5 type="i"><li> + + Never indulge thyself in luxuries that are not necessary.</li></ol> + +<ol start=6 type="i"><li> + + Do all things with consideration; and when thy path to act right + is most difficult, feel confidence in that Power alone which is able + to assist thee, and exert thy own powers as far as they go.</li></ol> +<br> + +<a name="p2184"></a><b><i>2184. The Female Temper</i></b><br> +<br> + No trait of character is more agreeable in a female than the + possession of a sweet temper. Home can never be happy without it. It + is like the flowers that spring up in our pathway, reviving and + cheering us. Let a man go home at night, wearied and worn by the toils + of the day, and how soothing is a word dictated by a good disposition! + It is sunshine falling on his heart. He is happy, and the cares of + life are forgotten. A sweet temper has a soothing influence over the + minds of a whole family. Where it is found in the wife and mother, you + observe a kindness and love predominating over the natural feelings of + a bad heart. Smiles, kind words and looks, characterize the children, + and peace and love have their dwelling there. Study, then, to acquire + and maintain a sweet temper. +<br> + +<a name="p2185"></a><b><i>2185. Counsels for the Young</i></b><br> +<br> + +<ol start=1 type="i"><li> +Never be cast down by trifles. If a spider break his thread + twenty times, he will mend it again as often.</li></ol> + +<ol start=2 type="i"><li> + + Make up your mind to do a thing, and you will do it.</li></ol> + +<ol start=3 type="i"><li> + + Fear not if a trouble comes upon you; keep up your spirits, + though the day be a dark one. If the sun is going down, look up to + the stars. If the earth is dark, keep your eye on heaven. With God's + promises, a man or a child may be cheerful.</li></ol> + +<ol start=4 type="i"><li> + + Mind what you run after. Never be content with a bubble that + will burst—firewood that will end in smoke and darkness. Get that + which you can keep, and which is worth keeping.</li></ol> + +<ol start=5 type="i"><li> + + Fight hard against a hasty temper. Anger will come, but resist it + strongly. A fit of passion may give you cause to mourn all the days + of your life.</li></ol> + +<ol start=6 type="i"><li> + + Never revenge an injury. If you have an enemy, act kindly to + him, and make him your friend. You may not win him over at once, but + try again. Let one kindness be followed by another, till you have + compassed your end. By little and little, great things are + completed; and repeated kindness will soften the heart of stone.</li></ol> + +<ol start=7 type="i"><li> + + Whatever you do, do it willingly. A boy that is whipped to + school never learns his lessons well. A man who is compelled to work + cares not how badly it is performed. He that pulls off his coat + cheerfully, turns up his sleeves in earnest, and sings while he + works, is the man of action.</li></ol> +<br> + +<a name="p2186"></a><b><i>2186. Advice to Young Ladies</i></b><br> +<br> + +<ol start=1 type="i"><li> + If you have blue eyes you need not languish: if black eyes, you + need not stare.</li></ol> + +<ol start=2 type="i"><li> + + If you have pretty feet there is no occasion to wear short + petticoats: if you are doubtful as to that point, there can be no + harm in letting the petticoats be long.</li></ol> + +<ol start=3 type="i"><li> + + If you have good teeth, do not laugh in order to show them: if + bad teeth do not laugh less than the occasion may warrant.</li></ol> + +<ol start=4 type="i"><li> + + If you have pretty hands and arms, you may play on the harp if + you play well: if they are disposed to be clumsy, work tapestry.</li></ol> + +<ol start=5 type="i"><li> + + If you have a bad voice, speak in a subdued tone: if you have the + finest voice in the world, never speak in a high tone.</li></ol> + +<ol start=6 type="i"><li> + + If you dance well, dance but seldom; if ill, never dance at all.</li></ol> + +<ol start=7 type="i"><li> + + If you sing well, make no previous excuses: if indifferently, + do not hesitate when you are asked, for few people are judges of + singing, but every one is sensible of a desire to please.</li></ol> + +<ol start=8 type="i"><li> + + To preserve beauty, rise early.</li></ol> + +<ol start=9 type="i"><li> + + To preserve esteem, be gentle.</li></ol> + +<ol start=10 type="i"><li> + + To obtain power, be condescending.</li></ol> + +<ol start=11 type="i"><li> + + To live happily, try to promote the happiness of others.</li></ol> +<br> + +<a name="p2187"></a><b><i>2187. Daughters</i></b><br> +<br> + Mothers who wish not only to discharge well their own duties in the + domestic circle, but to train up their daughters for a later day to + make happy and comfortable firesides for their families, should watch + well, and guard well, the notions which they imbibe and with which + they grow up. There will be many persons ready to fill their young + heads with false and vain fancies, and there is so much always afloat + in society opposed to duty and common sense, that if mothers do not + watch well, their children 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 emergency. A few words of common, downright + practical sense, timely uttered by her, may be enough to counteract + 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 it cannot be corrected at a later time.<br> +<br> + One false notion rife in the present age is the idea that women, + unless compelled to it by absolute poverty, are out of place when + engaged in domestic affairs. Now mothers should have a care lest their + daughters get hold of this conviction as regard themselves—there is + danger of it; the fashion of the day engenders it, and even the care + that an affectionate family take to keep a girl, during the time of + her education, free from other occupations than those of her tasks, or + her recreations, may lead her to infer that the matters with which she + is never asked to concern herself are, in fact, no concern to her, and + that any attention she may ever bestow on them is not a matter of + simple duty, but of grace, or concession, or stooping, on her part. + Let mothers bring up their daughters from the <i>first</i> with the idea + that in this world it is required to give as well as to receive, to + minister as well as to enjoy; that every person is bound to be 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, 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. These need never be made so heavy as to + interfere with the peculiar duties or enjoyments of her age. If a + mother wishes to see her daughter become a good, happy, and rational + woman, never let there be contempt for domestic occupations, or suffer + them to be deemed secondary. +<br> + +<a name="p2188"></a><b><i>2188. A Wife's Power</i></b><br> +<br> +The power of a wife for good or evil is irresistible. Home must be the + seat of happiness, or it must be for ever unknown. A good wife is to a + man wisdom, and courage, and strength, and endurance. A bad wife is + confusion, weakness, discomfiture, and despair. No condition is + hopeless where the wife possesses firmness, decision, and economy. + There is no outward prosperity which can counteract indolence, + extravagance, and folly at home. No spirit can long endure bad + domestic influence. Man is strong, but his heart is not adamant. He + delights in enterprise and action; but to sustain him he needs a + tranquil mind, and a whole heart. He needs his moral force in the + conflicts of the world. To recover his equanimity and composure, home + must be to him a place of repose, of peace, of cheerfulness, of + comfort; and his soul renews its strength again, and goes forth with + fresh vigour to encounter the labour and troubles of life. But if at + home he find no rest, and is there met with bad temper, sullenness, or + gloom, or is assailed by discontent or complaint, hope vanishes, and + he sinks into despair. +<br> + +<a name="p2189"></a><b><i>2189. Husband and Wife</i></b><br> +<br> + Being hints to each other for the good of both, as actually delivered + at our own table: + +<br> + +<a name="p2190"></a><b><i>2190. Hints for Wives (1)</i></b><br> +<br> +If your husband occasionally looks a little troubled when he comes + home, do not say to him, with an alarmed countenance, "What ails you, + my dear?" Don't bother him; he will tell you of his own accord, if + need be. Be observant and quiet. Let him alone until he is inclined + to talk; take up your book or your needlework pleasantly and + cheerfully; and wait until he is inclined to be sociable. Don't let + him ever find a shirt-button missing. A shirt-button being off a + collar or wrist-band has frequently produced the first impatient word + in married Life. +<br> + +<a name="p2191"></a><b><i>2191. Hints for Husbands (1)</i></b><br> +<br> + If your wife complain that young ladies of the present day are very + forward, don't accuse her of jealousy. A little concern on her part + only proves her love for you, and you may enjoy your triumph without + saying a word. Don't evince your weakness either, by complaining of + every trifling neglect. What though her knitting and crochet seem to + absorb too large a share of her attention; depend upon it, that as her + eyes watch the intertwinings of the threads, and the manoeuvres of the + needles, she is thinking of the events of byegone times, which + entangled your two hearts in the network of love, whose meshes you can + neither of you unravel or escape. +<br> + +<a name="p2192"></a><b><i>2192. Hints for Wives (2)</i></b><br> +<br> +Never complain that your husband pores too much over the newspaper, to + the exclusion of that pleasing converse which you formerly enjoyed + with him. Don't hide the paper, but when the boy leaves it at the + door, take it in pleasantly, and lay it down before him. Think what + man would be without a newspaper, and how much good newspapers have + done by exposing bad husbands and bad wives, by giving their errors to + the eye of the public. When your husband is absent, instead of + gossiping or looking into shop windows, sit down quietly, and look + over that paper; run your eye over its home 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, + make some brief remarks on what you have read, and, depend upon it, he + will put it down again. If he has not read the information, he will + hear it all from your lips, and when you have read, he will ask + questions in his turn, and, gradually, you will get into as cosy a + chat as you ever enjoyed; and you will soon discover 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. +<br> + +<a name="p2193"></a><b><i>2193. Hints for Husbands (2)</i></b><br> +<br> +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 appointed time of meeting; how swiftly they seemed + to fly when you had met; how fond was the first greeting; how tender + the last embrace; how vivid your dreams of future happiness, when, + returning to your home, you felt yourself secure in the confessed love + of the object of your warm affections! Is your dream realised?—are + you as happy as you expected? Consider whether, as a husband, you are + as fervent and constant as you were when a lover. Remember that the + wife's claims to your unremitting regard, great before marriage, are + now exalted to a much higher degree. She has left the world for + you—the home of her childhood, the fireside of her parents, their + watchful care and sweet intercourse have 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. +<br> + +<a name="p2194"></a><b><i>2194. Hints for Wives (3)</i></b><br> +<br> +Perchance 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 is it makes + him so eager in the pursuit of gain—so energetic by day, so sleepless + 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 existence? This is the + true 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 disappointments 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. +<br> + +<a name="p2195"></a><b><i>2195. Hints for Husbands (3)</i></b><br> +<br> +Summer is the season of love and innocent enjoyment. What shall the + husband do when summer returns to gladden the earth, and all who live + upon it? Must he still pore over the calculations of the + counting-house, or ceaselessly pursue the toils of the + work-room—sparing no moment to taste the joys which Heaven measures + out so liberally? No! Let him ask his wife once more to breathe with + him the fresh air of heaven, and look upon the beauties of earth. The + summers are few that they may dwell together; so let him not give them + all to Mammon, but seek invigorating and health-renewing recreation + abroad, which shall make the hearts of each glow with emotions of + renewed love. +<br> +<p align="right"><i><span style="color: #A82C28">Truth is a Rock Large Enough for All to Stand Upon.</span></i></p><br> + +<a name="p2196"></a><b><i>2196. Hints for Wives (4)</i></b><br> +<br> +"It was!" "It was not!" "It <i>was!</i>" "It was <i>not</i>!" "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 clamouring for the last word, and + men, generally, have agreed in attributing this trait to her, and in + censuring her for it. This being so 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 <i>right</i>?—it were a great + error to oppose him. Is he <i>wrong</i>?—he will soon discover it, and + applaud the self-command which bore unvexed 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. +<br> + +<a name="p2197"></a><b><i>2197. Cider</i></b><br> +<br> + A beverage made from the juice of the apple, and for which sour and + rough-tasted apples are generally preferred. The process of making + cider varies in different localities, but in every case essentially + consists of the collection of the fruit, and the expression and + fermentation of the juice. The <i>collection of the fruit</i> should not be + commenced before it has become sufficiently mature. The apples, after + being gathered, are usually left for fourteen or fifteen days in a + barn or loft to mellow, during which time the mucilage is decomposed, + and alcohol and carbonic acid developed.<br> +<br> + The <i>expression of the juice</i> is the next step in cider-making. The + apples are ground to a pulp in a mill, consisting of two fluted + cylinders of hard wood or cast iron working against each other. The + pulp is afterwards put into coarse strong bags, and pressed with a + heavy weight so as to squeeze out all the juice. This is then placed + in large open tubs, and kept at a heat of about sixty degrees. After + two or three days for weak cider, and eight or ten days for strong + cider, or as soon as the sediment has subsided, the liquor is drawn + off into clean casks. The casks are then stored in a cellar, shaded + barn, or other cool place, where a low and regular temperature can be + insured, and are left to mature and ripen until the following spring. + The refuse pulp may be given to pigs and store cattle. +<br> + +<a name="p2198"></a><b><i>2198. Bottling Cider</i></b><br> +<br> +Preparatory to <i>bottling cider</i>, it should always be examined, to see + whether it is clear and sparkling. If not so, it should be clarified, + and left for a fortnight. The night previous to bottling, the bung + should be taken out of the cask, and the filled bottles should not be + corked down until the day after; as, if this is done at once, many of + the bottles will burst by keeping. The best corks should be used. + Champagne bottles are the best for cider. When the cider is wanted + for immediate use, or for consumption during the cooler season of the + year, a small piece of lump sugar may be put into each bottle before + corking it. When intended for keeping, it should be stored in a cool + cellar, when the quality will be greatly improved by age. +<br> + +<a name="p2199"></a><b><i>2199. Cider Champagne</i></b><br> +<br> +Cider, eighteen gallons; spirit, three pints; sugar, five pounds. Mix + and let them rest for a fortnight, then fine with one pint of skimmed + milk. Bottle in champagne bottles: when opened, it will be found to + approach very nearly to genuine champagne. +<br> + +<a name="p2200"></a><b><i>2200. Properties of Cider</i></b><br> +<br> +Cider is a pleasant and refreshing beverage, and with persons in good + health is not unwholesome when drunk in moderation. By persons + suffering from indigestion, however, it should be carefully avoided; + nor should it be drunk by persons when they are overheated, as it is + apt to cause colic and other disagreeable symptoms. Persons who suffer + from rheumatism, or have a tendency to it should not drink cider. +<br> +<p align="right"><i><span style="color: #A82C28">Knowledge is the Wing whereby we Fly To Heaven.</span></i></p><br> + +<a name="p2201"></a><b><i>2201. Perry</i></b><br> +<br> + A beverage made from pears. The fruit used for this purpose should + contain a large proportion of sugar, and be likewise astringent, or + the liquor from it will be acetous when it ceases to be saccharine. In + the making of perry, the pears are pressed and ground in precisely the + same manner as apples are in the making of cider. The method of + fermenting perry is nearly the same as that for cider; but the former + does not afford the same indications as the latter by which the proper + period of racking off may be known. The thick scum that collects on + the surface of cider rarely appears in the juice of the pear, and + during the time of the suspension of its fermentation, the excessive + brightness of the former liquor is seldom seen in the latter; but when + the fruit has been regularly ripe, its produce will generally become + moderately clear and quiet in a few days after it is made, and it + should then be drawn off from its grosser lees.<br> +<br> + In the after management of perry the process is the same as that of + cider; but it does not so well bear situations where it is much + exposed to change of temperature. In bottle it almost always retains + its good qualities, and in that situation it is always advisable to + put it, if it remain sound and perfect at the conclusion of the first + succeeding summer. +<br> + +<a name="p2202"></a><b><i>2202. Servants</i></b><br> +<br> + There are frequent complaints in these days, that servants are bad, + and dependents 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 concerned), 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 assistants; and in less degree + only; because in this last case, the difference of grade is slighter.<br> +<br> + Domestic servants, and assistants in business and trade, come most + closely and continually into contact with their employers; and they + are about them from morning till night, and see them in every phase of + character, in every style of humour, in every act of life. How + powerful is the force of example! Rectitude is promoted, not only by + precept but by example, and, so to speak, by contact it is increased + more widely. Kindness is communicated in the same way. Virtue of every + kind acts like an electric shock. Those who come under its influence + imbibe its principles. The same with qualities and tempers that do no + honour to our nature. If servants come to you bad, you may at least + improve them; possibly almost change their nature. Here follows, then, + a receipt to that effect:<br> +<br> + <i>Receipt for obtaining good servants</i>.—Let them observe in your + conduct to others just the qualities and virtues that you would desire + they should possess and practise as respects you. Be uniformly kind + and gentle. If you reprove, do so with reason and with good temper. Be + respectable, and you will be respected by them. Be kind, and you will + meet kindness from them. Consider their interests, 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 servant who + does not warm in love to you. +<br> + +<a name="p2203"></a><b><i>2203. Oyster Ketchup</i></b><br> +<br> + Take some fresh oysters; wash them in their own liquor, strain it, + pound them in a marble mortar; to a pint of oysters add a pint of + sherry; boil them up, and add an ounce of salt, two drachms of pounded + mace, and one of cayenne; let it just boil up again, skim it, and rub + it through a sieve; and when cold, bottle it, cork well, and seal it + down. +<br> + +<a name="p2204"></a><b><i>2204. Walnut Ketchup</i></b><br> +<br> + Take two sieves of green walnut shells, put them into a tub, mix them + up well with from two to three pounds of common salt, let them stand + for six days, frequently beating and mashing them. By this time the + shells become soft and pulpy, then by banking the mass up on one side + of the tub, and at the same time raising the tub on that side, the + liquor will drain clear off to the other; then take that liquor out: + the mashing and banking-up may be repeated as often as liquor is + found. The quantity obtained will be about six quarts. When done, let + it be simmered in an iron boiler as long as any scum arises; then + bruise a quarter of a pound of ginger, a quarter of a pound of + allspice, two ounces of long pepper, and two ounces of cloves. Let it + slowly boil for half an hour with the above ingredients; when bottled, + let an equal quantity of the spice go into each bottle. Before + corking, let the bottles be filled quite up: cork them tight, seal + them over, and put them into a cool and dry place for one year before + they are used. +<br> + +<a name="p2205"></a><b><i>2205. Essence of Mushrooms</i></b><br> +<br> + This delicate relish is made by sprinkling a little salt over either + flap or button mushrooms: three hours after, mash them,—next day, + strain off the liquor that will flow from them, put it into a stewpan, + and boil it till it is reduced one half. It will not keep long, but is + preferable to any of the ketchups containing spice, &c., to preserve + them, which overpowers the flavour of the mushrooms. An artificial + mushroom bed will supply these all the year round. +<br> + +<a name="p2206"></a><b><i>2206. Essence of Celery</i></b><br> +<br> + This is prepared by soaking for a fortnight half an ounce of the seeds + of celery in a quarter of a pint of brandy. A few drops will flavour a + pint of soup or broth equal to a head of celery. +<br> + +<a name="p2207"></a><b><i>2207. Tincture of Allspice</i></b><br> +<br> + Bruised allspice, one ounce and a half; brandy, a pint. Steep for a + fortnight, occasionally shaking, then pour off the clear liquor. This + is excellent for many of the uses of allspice, such as making bishop, + mulling wine, flavouring gravies, potted meats, &c. +<br> + +<a name="p2208"></a><b><i>2208. Horseradish Vinegar</i></b><br> +<br> + Pour a quart of best vinegar on three ounces of scraped horseradish, + an ounce of minced shalot, and one drachm of cayenne; let it stand a + week, and you will have an excellent relish for cold beef, salads, + &c., costing but little. Horseradish is in the highest perfection + about November. +<br> + +<a name="p2209"></a><b><i>2209. Mint Vinegar</i></b><br> +<br> + Put into a wide-mouthed bottle, fresh nice clean mint leaves enough to + fill it loosely; then fill up the bottle with good vinegar; and after + it has been corked close for two or three weeks, pour it off clear + into another bottle, and keep well corked for use. Serve with lamb + when mint cannot be obtained. +<br> + +<a name="p2210"></a><b><i>2210. Cress Vinegar</i></b><br> +<br> + Dry and pound half an ounce of <i>cress seed</i> (such as is sown in the + garden with mustard), pour upon it a quart of the best vinegar, let it + steep for ten days, shaking it up every day. This is very strongly + flavoured with cress, and is useful for salads, and as a sauce for + cold meats, &c. Celery vinegar may be made in the same manner. +<br> + +<a name="p2211"></a><b><i>2211. Cheap and Good Vinegar</i></b><br> +<br> + To eight gallons of clear rain water, add three quarts of molasses; + turn the mixture into a clean, tight cask, shake it well two or three + times, and add three spoonfuls of good yeast; place the cask in a warm + place, and in ten or fifteen days add a sheet of common wrapping + paper, smeared with molasses, and torn into narrow strips, and you + will have good vinegar. The paper is necessary to form the "mother," + or life of the vinegar. +<br> +<p align="right"><i><span style="color: #A82C28">Little Boats Must Keep Near the Shore.</span></i></p><br> + +<a name="p2212"></a><b><i>2212. Cayenne Pepper</i></b><br> +<br> +Dr. Kitchiner says (in his excellent book, "The Cook's Oracle"<a href="#p2212f1"><sup>1</sup></a>): + + <blockquote> "We advise all who are fond of cayenne not to think it too much + trouble to make it of English chilis,—there is no other way of + being sure it is genuine,—and they will obtain a pepper of much + finer flavour, without half the heat of the foreign. A hundred large + chilis, costing only two shillings, will produce you about two + ounces of cayenne,—so it is as cheap as the commonest cayenne. Four + hundred chilis, when the stems were taken off, weighed half a pound; + and when dried produced a quarter of a pound of cayenne pepper. The + following is the way to make it:—Take away the stalks, and put the + pods into a cullender; set them before the fire,—they will take + full twelve hours to dry;—then put them into a mortar, with + one-fourth their weight of salt, and pound them and rub them till + they are as <i>fine as possible</i>, and put them into a well-stoppered + bottle."</blockquote><br> + +<hr width="25%" align="left"><br> +<br> + <a name="p2212f1"><span style="color: #FF0000;">Footnote 1:</span></a> London: Houlston & Sons.<br> +<a href="#p2212">return to footnote mark</a> +<br> + +<a name="p2213"></a><b><i>2213. Peas Powder</i></b><br> +<br> + Pound in a marble mortar half an ounce each of dried mint and sage, a + drachm of celery seed, and a quarter of a drachm of cayenne pepper; + rub them together through a fine sieve, this gives a very savoury + relish to pea soup and even to gruel. A drachm of allspice, or black + pepper, may be pounded with the above as an addition, or instead of + the cayenne. +<br> + +<a name="p2214"></a><b><i>2214. Horseradish Powder</i></b><br> +<br> + The time to make this is during November and December: slice the + radish the thickness of a shilling, and lay it to dry very gradually + in a Dutch oven (a strong heat soon evaporates its flavour); when dry + enough, pound it and bottle it. +<br> + +<a name="p2215"></a><b><i>2215. Curry Powder (1)</i></b><br> +<br> + (a genuine Indian receipt).—Turmeric, coriander, black pepper, four + ounces each; fenugreek, three ounces; ginger, two ounces; cummin seed, + ground rice, one ounce each; cayenne pepper, cardamums, half an ounce + each. +<br> + +<a name="p2216"></a><b><i>2216. Another Curry Powder (2)</i></b><br> +<br> + Coriander, twelve ounces; black pepper, six ounces; turmeric, four + ounces and three-quarters; cummin seed, three ounces; cayenne, one + ounce and a half; ground rice, one ounce; cardamums, half an ounce; + cloves, quarter of an ounce.—It is best to have the above receipts + prepared at a chemist's. +<br> + +<a name="p2217"></a><b><i>2217. Another Curry Powder (3)</i></b><br> +<br> + Take two ounces of turmeric, six ounces of coriander seed, half an + ounce of powdered ginger, two drachms of cinnamon, six drachms of + cayenne pepper, four drachms of black pepper, one drachm of mace and + cloves, powdered 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. +<br> + +<a name="p2218"></a><b><i>2218. Another Curry Powder (4)</i></b><br> +<br> + 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. +<br> + +<a name="p2219"></a><b><i>2219. True Indian Curry Powder (5)</i></b><br> +<br> + 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; cummin seed, + three ounces; shalots, one ounce. All these ingredients should be of a + fine quality, and recently ground or powdered. +<br> + +<a name="p2220"></a><b><i>2220. Oyster Powder</i></b><br> +<br> +Open the oysters carefully, so as not to cut them, except in dividing + the gristle which adheres to the shells. Put them into a mortar, and + when you have got as many as you can conveniently pound at once, add + salt in the proportion of about two drachms to a dozen oysters; pound + them, and rub them through the back of a hair sieve, dry them + thoroughly, and put them into the mortar again, with as much flour as + will convert them into a paste; roll this paste out several times, and + lastly, flour it, and roll it out the thickness of half a crown, and + cut it into pieces about one inch square; lay them in a Dutch oven, + where they will dry so gently as not to get burned; turn them every + half hour, and when they begin to dry, crumble them. They will take + about four hours to dry. Pound them, sift them, and put them into dry + bottles; cork and seal them.<br> +<br> +Three dozen of natives require seven + ounces and a half of flour to make them into a paste weighing eleven + ounces, which, when dried, is reduced to six and a half ounces. To + make half a pint of sauce, put one ounce of butter into a stewpan with + three drachms of oyster powder, and six tablespoonfuls of milk; set it + on a slow fire, stir it till it boils, and season it with salt. As a + sauce, it is excellent for fish, fowls, or rump steaks. Sprinkled on + bread and butter, it makes a good sandwich. +<br> + +<a name="p2221"></a><b><i>2221. Anchovy Butter</i></b><br> +<br> + Scrape the skin from a dozen fine anchovies, take the flesh from the + bones, pound it smooth in a mortar; rub through a hair sieve, put the + anchovies into the mortar with three-quarters of a pound of fresh + butter, a small quantity of cayenne, and a saltspoonful of grated + nutmeg and mace; beat together until thoroughly blended. If to serve + cold, mould the butter in small shapes, and turn it out. For + preservation, press the butter into jars, and keep cool. +<br> + +<a name="p2222"></a><b><i>2222. Lobster Butter</i></b><br> +<br> + Lobster Butter is made in the same manner as anchovy butter. A mixture + of anchovy butter and lobster butter is considered excellent. +<br> + +<a name="p2223"></a><b><i>2223. Liver Sauce for Fish</i></b><br> +<br> + Boil the liver of the fish, and pound it in a mortar with a little + flour, stir it into some broth, or some of the liquor the fish was + boiled in, or melted butter, with some chopped parsley, a few grains + of cayenne, and a little essence of anchovy, soy, or ketchup;—give + the whole a boil up, and rub it through a sieve; a little lemon juice, + or lemon cut in dice, may be added, if liked. +<br> + +<a name="p2224"></a><b><i>2224. Sauce for Fish</i></b><br> +<br> + Twenty-four anchovies, chopped; ten shalots; two ounces of + horseradish, scraped; four blades of mace; one lemon, sliced; twelve + cloves; one quarter of an ounce of black pepper, whole; one gill of + the anchovy liquor; one quart of best vinegar; one quart of water. Let + the whole simmer on the fire, in a covered saucepan, until reduced to + one quart, strain, and bottle for use. If required for long keeping, + add a quarter of an ounce of cayenne pepper. +<br> + +<a name="p2225"></a><b><i>2225. Apple Sauce</i></b><br> +<br> + Pare and core three good-sized baking apples, put them into a + well-tinned pint saucepan, with two tablespoonfuls of cold water; + cover the saucepan close, and set it on a trivet over a slow fire a + couple of hours before dinner,—some apples will take a long time + stewing, others will be ready in a quarter of an hour. When the apples + are done enough pour off the water, let them stand a few minutes to + get dry; then beat them up with a fork, with a bit of butter about as + big as a nutmeg, and a teaspoonful of powdered sugar; some persons add + lemon-peel, grated or minced fine,—or boil a small piece with the + apples. Many persons are fond of apple sauce with cold pork. +<br> + +<a name="p2226"></a><b><i>2226. Grill Sauce</i></b><br> +<br> + To a quarter of a pint of gravy add half an ounce of butter and a + dessertspoonful of flour, well rubbed together; the same of mushroom + or walnut ketchup; a teaspoonful of lemon juice; half a teaspoonful of + made mustard, and of minced capers; a small quantity of black pepper; + a little lemon-peel grated very thin; a saltspoonful of essence of + anchovies; a very small piece of minced shalot, and a little chili + vinegar, or a few grains of cayenne; simmer together for a few + minutes; pour a portion of it over the grill, and send up the + remainder in a sauce-tureen. +<br> + +<a name="p2227"></a><b><i>2227. Tomato Sauce</i></b><br> +<br> + Twelve tomatoes, ripe and red; take off the stalk; cut in halves; put + them in a stewpan with a capsicum, and two or three tablespoonfuls of + beef gravy; set on a slow stove till properly melted; rub them through + a sieve into a clean stewpan; add a little white pepper and salt, and + let them simmer a few minutes.—French cooks add an onion or shalot, a + clove or two, or a little tarragon vinegar. +<br> +<p align="right"><i><span style="color: #A82C28">One Story is Good until Another is Told.</span></i></p><br> + +<a name="p2228"></a><b><i>2228. Beef Gravy Sauce</i></b><br> +<br> + (<i>Or Brown Sauce for ragoût, Game, Poultry, Fish, &c.</i>.)—If you want + gravy, put in a thick and well-tinned stewpan a thin slice of fat ham + or bacon, or an ounce of butter, and a middling-sized onion; on this + lay a pound of nice juicy gravy-beef (as the object in making gravy is + to extract the nutritious qualities of the meat, it must be beaten so + as to reduce the containing vessels, and scored to render the surface + more susceptible to the action of the water); cover the stewpan. Set + it on a slow fire; when the meat begins to brown, turn it about, and + let it get slightly browned (but <i>take care it is not at all burnt</i>): + then pour in a pint-and-a-half of boiling water, set the pan on the + fire;—when it boils, carefully catch the scum, and then put in a + crust of bread toasted brown (don't burn it), a sprig of winter + savoury, or lemon thyme and parsley, a roll of thin-cut lemon peel, a + dozen berries of allspice, and a dozen of black pepper; cover the + stewpan close, let it <i>stew very gently</i> for about two hours, then + strain it through a sieve into a basin.<br> +<br> + If you wish to thicken it, set a clean stewpan over a slow fire, with + about an ounce of butter in it; when it is melted, dredge into it (by + degrees) as much flour as will dry it up, stirring them intimately; + when thoroughly mixed, pour in a little of the gravy,— stir it well + together, and add the remainder by degrees; set it over the fire, let + it simmer gently for fifteen or twenty minutes longer, and skim off + the fat, &c., as it rises; when it is about as thick as cream, squeeze + it through a tamis or fine sieve, and you will have a fine rich brown + sauce, at a very moderate expense, and without much trouble.<br> +<br> + <i>Observe</i>—If you wish <i>to make it still more relishing</i>—for + <i>poultry</i>, you may pound the liver with a piece of butter, rub it + through a sieve, and stir it into the sauce when you put in the + thickening. +<br> + +<a name="p2229"></a><b><i>2229. Chutney</i></b><br> +<br> + One pound of salt, one pound of mustard seed, one pound of stoned + raisins, one pound of brown sugar, twelve ounces of garlic, six ounces + of cayenne pepper, two quarts of unripe gooseberries, two quarts of + best vinegar. The mustard seed gently dried and bruised; the sugar + made into a syrup with a pint of the vinegar; the gooseberries dried + and boiled in a quart of the vinegar; the garlic to be well bruised in + a mortar. When cold, gradually mix the whole in a large mortar, and + with the remaining vinegar thoroughly amalgamate them. To be tied down + close. The longer it is kept the better it will become. +<br> + +<a name="p2230"></a><b><i>2230. Wow Wow Sauce</i></b><br> +<br> +Chop parsley leaves fine; take two or three pickled cucumbers, or + walnuts, and divide into small squares, and set them by in readiness; + put into a saucepan a piece of butter as big as an egg; when it is + melted, stir into it a tablespoonful of fine flour, and half a pint of + the broth of the beef; add a tablespoonful of vinegar, one of mushroom + ketchup, or port wine, or both, and a tablespoonful of made mustard; + simmer together till it is as thick as you wish, put in the parsley + and pickles to get warm, and pour it over the beef, or send it up in a + sauce-tureen. This is excellent for stewed or boiled beef. +<br> + +<a name="p2231"></a><b><i>2231. Sage-and-Onion, or Goose-Stuffing Sauce</i></b><br> +<br> + Chop very fine an ounce of onion and half an ounce of green sage + leaves, put them into a stewpan with four spoonfuls of water, simmer + gently for ten minutes, then put in a teaspoonful of pepper and salt, + and one ounce of fine bread-crumbs; mix well together; then pour to it + a quarter of a pint of broth, or gravy, or melted butter; stir well + together, and simmer it a few minutes longer. This is an excellent + relish for roast pork, poultry, geese or ducks, or green peas. +<br> + +<a name="p2232"></a><b><i>2232. Garnishes</i></b><br> +<br> + +<ol start=1 type="i"><li> + Parsley is the most universal garnish for all kinds of cold meat, + poultry, fish, butter, cheese, and so forth. Horseradish is the + garnish for roast beef, and for fish in general; for the latter, + slices of lemon are sometimes laid alternately with the horseradish.</li></ol> + +<ol start=2 type="i"><li> + + Slices of lemon for boiled fowl, turkey, and fish, and for roast + veal and calf's head.</li></ol> + +<ol start=3 type="i"><li> + + Carrot in slices for boiled beef, hot or cold.</li></ol> + +<ol start=4 type="i"><li> + + Barberries, fresh or preserved, for game.</li></ol> + +<ol start=5 type="i"><li> + + Red beetroot sliced for cold meat, boiled beef, and salt fish.</li></ol> + +<ol start=6 type="i"><li> + + Fried smelts as garnish for turbot.</li></ol> + +<ol start=7 type="i"><li> + + Fried sausages or forcemeat balls are placed round turkey, + capon, or fowl.</li></ol> + +<ol start=8 type="i"><li> + + Lobster coral and parsley round boiled fish.</li></ol> + +<ol start=9 type="i"><li> + + Fennel for mackerel and salmon, either fresh or pickled.</li></ol> + +<ol start=10 type="i"><li> + + Currant jelly for game, also for custard or bread pudding.</li></ol> + +<ol start=11 type="i"><li> + + Seville orange or lemon in slices for wild ducks, widgeons, + teal, and so forth.</li></ol> + +<ol start=12 type="i"><li> + + Mint, either with or without parsley, for roast lamb, either + hot or cold.</li></ol> + +<ol start=13 type="i"><li> + + Pickled gherkins, capers, or onions, for some kinds of boiled + meat and stews.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">The Sea is the Heaving Bosom of the World.</span></i></p><br> + +<a name="p2233"></a><b><i>2233. Relish, for Chops, &c.</i></b><br> +<br> + Pound fine an ounce of black pepper, and half an ounce of allspice, + with an ounce of salt, and half an ounce of scraped horseradish, and + the same of shalots, peeled and quartered; put these ingredients into + a pint of mushroom ketchup, or walnut pickle, and let them steep for a + fortnight, and then strain it.<br> +<br> + <i>Observe</i>.—A teaspoonful or two of this is generally an acceptable + addition, mixed with the gravy usually sent up for chops and steaks; + or added to thick melted butter. +<br> + +<a name="p2234"></a><b><i>2234. Mock Crab</i></b><br> +<br> + Take any required quantity of good fat mellow cheese, pound it well in + a mortar, incorporating made mustard, salad oil, vinegar, pepper + (cayenne is the best), and salt sufficient to season and render it + about the consistence of the cream of a crab. Add and mix well half a + pint or more of pickled shrimps, and serve in a crab-shell, or on a + dish, garnished with slices of lemon. +<br> + +<a name="p2235"></a><b><i>2235. Female Dress</i></b><br> +<br> + It is well known that a loose and easy dress contributes much to give + the sex the fine proportions of body that are observable in the + Grecian statues, and which serve as models to our present artists, + nature being too much disfigured among us to afford any such. The + Greeks knew nothing of those ligatures and bandages with which our + bodies are compressed. Their women were ignorant of the use of stays, + by which ours distort their shape instead of displaying it. This + practice, carried to excess as it is in England, is in bad taste. To + behold a woman cut in two in the middle, as if she were like a wasp, + is as shocking to the eye as it is painful to the imagination. Such a + deformity would be shocking in a naked figure; wherefore, then, should + it be esteemed a beauty in one that is dressed? Everything that + confines and lays nature under restraint is an instance of bad taste. + This is as true in regard to the ornaments of the body as to the + embellishments of the mind. Life, health, reason, and convenience + ought to be taken first into consideration. Gracefulness cannot + subsist without ease. +<br> + +<a name="p2236"></a><b><i>2236. How to take care of your Hat</i></b><br> +<br> + +<ol start=1 type="i"><li> + Should you get caught in a shower, always remember to brush your + hat well while wet. When dry, brush the glaze out, and gently iron + it over with a smooth flat iron.</li></ol> + +<ol start=2 type="i"><li> + + If your hat is <b>very</b> wet, or stained with <i>sea</i> water, get a + basin of clean cold water, and a good stiff brush; wash it well all + over, but be careful to keep the nap straight; brush it as dry as + you can, then put it on a peg to dry. When dry, brush the glaze + out, and gently iron it over as above.</li></ol> + +<ol start=3 type="i"><li> + + Should you get a spot of grease on your hat, just drop one drop + of benzine or sapine on the place, and then rub it briskly with a + piece of cloth until out.</li></ol> + +<ol start=4 type="i"><li> + + Should you be travelling, always tie your hat up in a + handkerchief before putting it into your case; this will save it + from getting rubbed or damaged through the friction of the rail or + steamboat.</li></ol> + +<ol start=5 type="i"><li> + + Never put your hat flat on the brim, as it will spoil its shape; + but always hung it up on a peg.</li></ol> + +<ol start=6 type="i"><li> + + Never put your hat, wet or dry, in front of the fire, as it will + soften it, and throw it all out of shape.</li></ol> + +<ol start=7 type="i"><li> + + Before putting your hat down, be careful to see if the place is + free from spots of grease, beer, sugar, &c., as these things often + spoil a good hat more than a twelvemonths' wear, and are often very + difficult to remove.</li></ol><br> +<br> + These simple rules will save a good hat for a very long time. +<br> +<p align="right"><i><span style="color: #A82C28">Music is Soul Embodied in Sound.</span></i></p><br> + +<a name="p2237"></a><b><i>2237. French Polishes</i></b><br> +<br> +<ol start=1 type="i"><li> + Naphtha Polish.—Shell-lac, three pounds; wood naphtha, three + quarts. Put the shell-lac in the naphtha and let it dissolve.</li></ol> + +<ol start=2 type="i"><li> + + Spirit Polish.—Shell-lac, two pounds; powdered mastic and + sandarac, of each one ounce; copal varnish, half a pint; spirits of + wine, one gallon. Digest in the cold till dissolved.</li></ol> +<br> + +<a name="p2238"></a><b><i>2238. French Polish for Boots and Shoes</i></b><br> +<br> + Mix together two pints of the best vinegar and one pint of soft water; + stir into it a quarter of a pound of glue, broken up, half a pound of + logwood chips, a quarter of an ounce of finely powdered indigo, a + quarter of an ounce of the best soft soap, and a quarter of an ounce + of isinglass. Put the mixture over the fire, and let it boil for ten + minutes or more. Then strain the liquid, and bottle and cork it: when + cold it is fit for use. Apply it with a clean sponge. +<br> + +<a name="p2239"></a><b><i>2239. To Polish Enamelled Leather</i></b><br> +<br> + Two pints of the best cream, one pint of linseed oil; make them each + lukewarm, and then mix them well together. Having previously cleaned + the shoe, &c., from dirt, rub it over with a sponge dipped in the + mixture: then rub it with a soft dry cloth until a brilliant polish is + produced. +<br> + +<a name="p2240"></a><b><i>2240. Boots and Shoes</i></b><br> +<br> + Boots and shoes should be cleaned frequently, whether they are worn or + not, and should never be left in a damp place, nor be put too near to + the fire to dry. In cleaning them, be careful to <i>brush</i> the dirt from + the seams, and not to scrape it off with a knife, or you may cut the + leather. Let the hard brush do its work thoroughly well, and the + polish will be all the brighter. +<br> + +<a name="p2241"></a><b><i>2241. Blacking</i></b><br> +<br> + Blacking is generally 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 blacking is required; the mode of making being otherwise + precisely the same. +<br> + +<a name="p2242"></a><b><i>2242. Liquid Blacking</i></b><br> +<br> + 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 "<i>killed</i>;" 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. The ivory + black must be very finely ground for liquid blacking, otherwise it + settles rapidly. The oil of vitriol is powerfully corrosive when + undiluted, 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 blacking. +<br> + +<a name="p2243"></a><b><i>2243. Paste Blacking</i></b><br> +<br> + Ivory black, two pounds; treacle, one pound; olive oil and oil of + vitriol, of each, a quarter of a pound. Mix as before, adding only + sufficient water to form into a paste. +<br> + +<a name="p2244"></a><b><i>2244. Best Blacking for Boots and Shoes</i></b><br> +<br> + Ivory black, one ounce and a half; treacle, one ounce and a half; + sperm oil, three drachms; strong oil of vitriol, three drachms; common + vinegar, half a pint. Mix the ivory black, treacle, and vinegar + together, then mix the sperm oil and oil of vitriol separately, and + add them to the other mixture. +<br> + +<a name="p2245"></a><b><i>2245. Waterproofing for Boots and Shoes (1)</i></b><br> +<br> + Linseed oil, one pint; oil of turpentine, or camphine, a quarter of a + pint; yellow wax, a quarter of a pound; Burgundy pitch, a quarter of a + pound. Melt together with a gentle heat, and when required for use, + warm and well rub into the leather before a fire, or in the hot sun. + The composition should be poured, when melted, into small gallipots, + or tin boxes. +<br> + +<a name="p2246"></a><b><i>2246. To Render Shoes Waterproof (2)</i></b><br> +<br> + Warm a little bees'-wax and mutton suet until it is liquid, and rub + some of it slightly over the edges of the sole, where the stitches are. +<br> +<p align="right"><i><span style="color: #A82C28">Out of Debt, Out of Danger.</span></i></p><br> + +<a name="p2247"></a><b><i>2247. Directions for putting on Gutta-Percha Soles</i></b><br> +<br> + Dry the old sole, and rough it well with a rasp, after which, put on a + thin coat of warm solution of gutta percha with the finger, rub it + well in; let it dry, then hold it to the fire, and whilst warm, put on + a second coat of solution thicker than the first; let it dry. Then + take the gutta percha sole, and put it in hot water until it is soft; + take it out, wipe it, and hold the sole in one hand and the shoe in + the other to the fire, and they will become sticky; immediately lay + the sole on, beginning at the toe, and proceed gradually. In half an + hour, take a knife and pare it. The solution should be warmed by + putting as much as you want to use in a cup, and placing it in hot + water, taking care that no water mixes with it. +<br> + +<a name="p2248"></a><b><i>2248. Boot Tops (1)</i></b><br> +<br> + Clean boot tops with one ounce of white vitriol, and one ounce of + oxalic acid dissolved in a quart of warm water. Apply with a clean + sponge. Or, sour milk, one pint; gum arabic, half an ounce; juice of a + lemon, white of an egg, and one ounce of vitriol, well mixed. +<br> + +<a name="p2249"></a><b><i>2249. Boot-top Liquid (2)</i></b><br> +<br> + Oxalic acid and white vitriol, of each one ounce; water, one pint and + a half. To be applied with a sponge to the leather, previously washed, + and then wiped off again. This preparation is poisonous. +<br> + +<a name="p2250"></a><b><i>2250. Care of Gloves</i></b><br> +<br> + Nothing looks worse than shabby gloves; and, as they are expensive + articles in dress, they require a little management. A good glove will + outlast six cheap ones with care. Do not wear your best gloves at + night, the heat 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. +<br> + +<a name="p2251"></a><b><i>2251. To Clean Kid Gloves (1)</i></b><br> +<br> +Make a strong lather with curd soap and warm water, in which steep a + small piece of new flannel. Place the glove on a flat, clean, and + unyielding surface —such as the bottom of a dish, and having + thoroughly soaped the flannel (when squeezed from the lather), rub the + kid till all dirt be removed, cleaning and re-soaping the flannel + from time to time. Care must be taken to omit no part of the glove, by + turning the fingers, &c. The glove must be dried in the sun, or before + a moderate fire, and will present the appearance of old parchment. + When quite dry, they must be gradually "pulled out," and will look new. +<br> + +<a name="p2252"></a><b><i>2252. To Clean French Kid Gloves (2)</i></b><br> +<br> + Put the gloves on your hand and wash them, as if you were washing your + hands, in some spirits of turpentine, until quite clean; then hang + them up in a warm place, or where there is a current of air, and all + smell of the turpentine will be removed. +<br> + +<a name="p2253"></a><b><i>2253. How to Wash Kid Gloves (3)</i></b><br> +<br> +Have ready a little new milk in one saucer, and a piece of brown soap + in another, and a clean cloth or towel folded three or four times. On + the cloth, spread out the glove smooth and neat. Take a piece of + flannel, dip it in the milk, then rub off a good quantity of soap to + the wetted flannel, and commence to rub the glove downwards towards + the fingers, holding it firmly with the left hand. Continue this + process until the glove, if white, looks of a dingy yellow, though + clean; if coloured, till it looks dark and spoiled. Lay it to dry; and + old gloves will soon look nearly new. They will be soft, glossy, + smooth, well-shaped, and elastic. +<br> + +<a name="p2254"></a><b><i>2254. Preserving the Colour of Dresses</i></b><br> +<br> + The colours of merinos, mousseline-de-laines, ginghams, chintzes, + printed lawns, &c., may be preserved by using water that is only milk + warm; making a lather with white soap, <i>before</i> you put in the dress, + instead of rubbing it on the material; and stirring into a first and + second tub of water a large tablespoonful of oxgall. The gall can be + obtained from the butcher, and a bottle of it should always be kept in + every house. No coloured articles should be allowed to remain long in + the water. They must be washed fast, and then rinsed through two cold + waters. In each, rinsing water stir a teaspoonful of vinegar, which + will help to brighten the colours; and after rinsing, hang them out + immediately. When <i>ironing-dry</i> (or still a little damp), bring them + in; have irons ready heated, and iron them at once—as it injures the + colours to allow them to remain damp too long—or sprinkle and roll + them up in a cover for ironing next day. If they cannot be + conveniently ironed immediately, let them hang till they are <i>quite</i> + dry, and then damp and fold them on the, <i>following day,</i> a quarter of + an hour before ironing.<br> +<br> + It is better not to do coloured dresses on the day of the general + wash, but to give them a morning by themselves. They should only be + undertaken in clear bright weather. If allowed to freeze, the colours + will be irreparably injured. We need scarcely say that no coloured + articles should ever be boiled or scalded. If you get from a shop a + slip for testing the durability of colours, give it a fair trial by + washing it as above; afterwards pinning it to the edge of a towel, and + hanging it to dry. Some colours (especially pinks and light greens), + though they may stand perfectly well in washing, will change as soon + as a warm iron is applied to them; the pink turning purplish, and the + green bluish. No coloured article should be smoothed with a <i>hot</i> + iron. + +<br> +<p align="right"><i><span style="color: #A82C28">A Gambler and a Swindler are Near Neighbours.</span></i></p><br> + +<a name="p2255"></a><b><i>2255. To Renovate Silks (1)</i></b><br> +<br> + Sponge faded silks with warm water and soap, then rub them with a dry + cloth on a flat board; afterwards iron them on the <i>inside</i> with a + smoothing iron. Old black silks may be improved by sponging with + spirits; in this case, the ironing may be done on the right side, thin + paper being spread over to prevent glazing. +<br> + +<a name="p2256"></a><b><i>2256. Black Silk Reviver (2)</i></b><br> +<br> + Boil logwood in water for half an hour; then simmer the silk half an + hour; take it out, and put into the dye a little blue vitriol, or + green copperas; cool it, and simmer the silk for half an hour. Or, + boil a handful of fig-leaves in two quarts of water until it is + reduced to one pint; squeeze the leaves, and bottle the liquor for + use. When wanted, sponge the silk with this preparation. +<br> + +<a name="p2257"></a><b><i>2257. Restoring Colour to Silk (3)</i></b><br> +<br> + When the colour has been taken from silk by acids, it may be restored + by applying to the spot a little hart's-horn, or sal volatile. +<br> + +<a name="p2258"></a><b><i>2258. To Remove Water Stains from Black Crape</i></b><br> +<br> + When a drop of water falls on a black crape veil or collar, it leaves + a conspicuous white mark. To obliterate this, spread the crape on a + table (laying on it a large book or a paper-weight to keep it steady), + and place underneath the stain a piece of old black silk. With a large + camel's-hair brush dipped in common ink go over the stain, and then + wipe off the ink with a small piece of old soft silk. It will dry at + once, and the white mark will be seen no more. +<br> + +<a name="p2259"></a><b><i>2259. To Remove Stains from Mourning Dresses</i></b><br> +<br> + Boil a handful of fig-leaves in two quarts of water until reduced to a + pint. Bombazines, crape, cloth, &c., need only be rubbed with a + sponge dipped in this liquor, and the stains will be instantly removed. +<br> + +<a name="p2260"></a><b><i>2260. Wax</i></b><br> +<br> + Wax may be taken out of cloth by holding a red-hot iron within an inch + or two of the marks, and afterwards rubbing them with a soft clean rag. +<br> + +<a name="p2261"></a><b><i>2261. Grease Spots from Silk</i></b><br> +<br> + Upon a deal table lay a piece of woollen cloth or baize, upon which + lay smoothly the part stained, with the right side downwards. Having + spread a piece of brown paper on the top, apply a flat iron just hot + enough to scorch the paper. About five or eight seconds is usually + sufficient. Then rub the stained part briskly with a piece of + whity-brown paper. +<br> + +<a name="p2262"></a><b><i>2262. Liquid for Preserving Furs from Moth</i></b><br> +<br> + Warm water, one pint; corrosive sublimate, twelve grains. If washed + with this, and afterwards dried, furs are safe from moth. Care should + be taken to label the liquid—<i>Poison</i>. +<br> +<p align="right"><i><span style="color: #A82C28">One Doubt may Lead to Disbelief.</span></i></p><br> + +<a name="p2263"></a><b><i>2263. Velvet</i></b><br> +<br> + When Velvet gets crushed from pressure, hold the parts over a basin of + <i>hot</i> water, with the lining of the article next the water; the pile + will soon rise, and assume its original beauty. +<br> + +<a name="p2264"></a><b><i>2264. Stockings</i></b><br> +<br> + Worsted and Lambs'-Wool stockings should never be mended with worsted + or lambs'-wool, because, the latter being new, it shrinks more than + the stockings, and draws them up till the toes become short and + narrow, and the heels have no shape left. +<br> + +<a name="p2265"></a><b><i>2265. Making Flannels</i></b><br> +<br> + All Flannels should be soaked before they are made up, first in cold, + then in hot water, in order to shrink them. +<br> + +<a name="p2266"></a><b><i>2266. Washing Flannel</i></b><br> +<br> + Flannel should always he washed with white soap, and in warm but not + boiling water. +<br> + +<a name="p2267"></a><b><i>2267. Brewing</i></b><br> +<br> +The best time of the year for brewing is the autumn. The spring is + also suitable, but less so. It is a great object to secure a moderate + temperature for the cooling of the worts, and to insure gradual + fermentation. To those who wish to enter upon the practice, without + any previous knowledge, we would advise their calling in the aid of + some one practically acquainted with the process for the first + operation. By so doing they will save a great deal of trouble, + disappointment, and expense. In all places, town or country, there + are persons who have worked in brewing establishments, or in + gentlemen's families where they have superintended the operations of + the brew-house, and the aid of such persons would be valuable. With + such assistance, the following receipts will be of importance, since + many who are able to go through the manipulations of brewing are + unaware of the proper proportions to employ: +<br> + +<a name="p2268"></a><b><i>2268. Ale</i></b><br> +<br> + Take three bushels of malt, three pounds of hops, fifty-two gallons of + water, for two workings. Or,—malt, two bushels and a half; sugar, + three pounds; hops, three pounds; coriander seeds, one ounce; + capsicum, a drachm. Thirty-six gallons. This gives a pleasant ale, + with a good body. +<br> + +<a name="p2269"></a><b><i>2269. Amber Ale</i></b><br> +<br> + Three bushels of amber malt, three quarters of a bushel of pale amber + malt, two pounds of hops, a tablespoonful of salt. Three mashes, forty + to fifty gallons. Skim, and fine with isinglass. +<br> + +<a name="p2270"></a><b><i>2270. Burton Ale</i></b><br> +<br> + One quarter of pale malt, eight pounds and a half pale hops; mash + three times. Work the first mash at 170°, second at 176°, third at + 150°. Boil the first wort by itself; when boiling add three pounds of + honey, a pound and a half of coriander seeds, one ounce of salt. Mix + the worts when boiled, cool to 61°, set to work with a pint and a half + of yeast. As soon as the liquor gets yeasty, skim the head half off; + rouse the rest with another pint and a half of yeast, three quarters + of an ounce of bay salt, and a quarter of a pound of malt or bean + flour. This makes a hogshead. +<br> + +<a name="p2271"></a><b><i>2271. Edinburgh Ale</i></b><br> +<br> + Mash two barrels per quarter, at 183°; mash for three quarters of an + hour; let it stand one hour, and allow half an hour to run off. Or, + mash one barrel per quarter, at 190°; mash three quarters of an hour, + let it stand three quarters of an hour, and tap. +<br> + +<a name="p2272"></a><b><i>2272. Porter</i></b><br> +<br> + Brown amber and pale malt, in equal quantities; turn them into the + mash-tub. Turn on the first liquor at 165°; mash one hour, then coat + the whole with dry malt. In one hour set the tap. Mix ten pounds of + brown hops to a quarter of malt, half old, half new; boil the first + wort briskly with the hops for three quarters of an hour, after + putting into the copper one pound and a half of sugar, and one pound + and a half of extract of liquorice to the barrel, turn it into + coolers, rousing the wort the while. Turn on the second liquor at + 174°, set tap again in an hour. The second wort having run off, turn + on again at 145°; mash an hour, and stand an hour; boil the second + wort with the same hops for one hour. Turn into the coolers, and let + into the tub at 64°, mixing the yeast as it comes down. Cleanse the + second day at 80°, previously adding a mixture of flour and salt, and + rousing well. +<br> +<p align="right"><i><span style="color: #A82C28">When in Motion, to Push on is Easy.</span></i></p><br> + +<a name="p2273"></a><b><i>2273. Making Wines</i></b><br> +<br> +Wines from Rhubarb, Unripe Grapes, Currants, Gooseberries, &c.—The + whole art of wine-making consists in the proper management of the + fermenting process; the same quantity of fruit, whether it be rhubarb, + currants, gooseberries, unripe grapes, leaves, tops, and tendrils, + water, and sugar, will produce two different kinds of wine, by varying + the process of fermentation only—that is, a dry wine like sherry, or + a brisk beverage like champagne; but neither rhubarb, currants, nor + gooseberries will produce a wine with the true champagne flavour; it + is to be obtained only from the fruit of the grape, ripe or unripe, + its leaves, tops, and tendrils. The following receipt will do for + rhubarb, or any of the above-mentioned fruits. +<br> + +<a name="p2274"></a><b><i>2274. English Champagne</i></b><br> +<br> + Take fifty pounds of rhubarb and thirty-seven pounds of fine moist + sugar. Provide a tub that will hold from fifteen to twenty gallons, + taking care that it has a hole for a tap near the bottom. In this tub + bruise the rhubarb; when done, add four gallons of water; let the + whole be well stirred together; cover the tub with a cloth or blanket, + and let the materials stand for twenty-four hours; then draw off the + liquor through the tap; add one or two more gallons of water to the + pulp, let it be well stirred, and then allowed to remain an hour or + two to settle, then draw off; mix the two liquors together, and in it + dissolve the sugar.<br> +<br> + Let the tub be made clean, and return the liquor to it, cover it with + a blanket, and place it in a room the temperature of which is not + below 60° Fahr.; here it is to remain for twenty-four, forty-eight, or + more hours, until there is an appearance of fermentation having begun, + when it should be drawn off into the ten-gallon cask, as fine as + possible, which cask must be filled up to the bung-hole with water, if + there is not liquor enough; let it lean to one side a little, that it + may discharge itself; if there is any liquor left in the tub not quite + fine, pass it through flannel, and fill up with that instead of water.<br> +<br> + As the fermentation proceeds and the liquor diminishes, it must be + filled up daily, to encourage the fermentation, for ten or twelve + days; it then becomes more moderate, when the bung should be put in, + and a gimlet hole made at the side of it, fitted with a spile; this + spile should be taken out every two or three days, according to the + state of the fermentation, for eight or ten days, to allow some of the + carbonic acid gas to escape. When this state is passed, the cask may + he kept full by pouring a little liquor in at the vent-hole once a + week or ten days, for three or four weeks.<br> +<br> + This operation is performed at long intervals, of a month or more, + till the end of December, when on a fine frosty day it should be drawn + off from the lees as fine as possible; and the turbid part passed + through flannel. Make the cask clean, return the liquor to it, with + one drachm of isinglass (pure) dissolved in a little water; stir the + whole together, and put the bung in firmly.<br> +<br> + Choose a clear dry day in March for bottling. The bottles should be + champagne bottles—common wine bottles are not strong enough; secure + the corks in a proper manner with wire, &c. The liquor is generally + made up to two or three pints over the ten gallons, which is bottled + for the purpose of filling the cask as it is wanted. The wine contains + spirit enough without the addition of brandy, which spoils all wines; + a proper fermentation producing spirit enough.<br> +<br> + The way to obtain a dry wine from these materials is to keep the cask + constantly filled up to the bung-hole, daily or every other day, as + long as any fermentation is perceptible by applying the ear near to + the hole; the bung may then be put in lightly for a time, before + finally fixing it; it may be racked off on a fine day in December, and + fined with isinglass as above directed, and bottled in March. +<br> +<p align="right"><i><span style="color: #A82C28">A Word Before is Worth Two Behind.</span></i></p><br> + +<a name="p2275"></a><b><i>2275. Parsnip Wine</i></b><br> +<br> + Take fifteen 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, in which it should remain for a year. As it works over, fill + it up every day. +<br> + +<a name="p2276"></a><b><i>2276. Turnip Wine</i></b><br> +<br> + Take a large number of turnips, pare and slice them; then place 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 + the liquor into a cask, and when it has done working, bung it close + for three months, and draw off into another cask. When it is fine, + bottle, and cork well. +<br> + +<a name="p2277"></a><b><i>2277. Blackberry Wine</i></b><br> +<br> + Gather the fruit when ripe, on a dry day. Put into a vessel, with the + head out, and a tap fitted near the bottom; pour on boiling water to + cover it. Mash the berries with your hands, and let them stand covered + till the pulp rises to the top and forms a crust, in three or four + days. Then draw off the fluid into another vessel, and to every + gallon add one pound of sugar; mix well, and put it into a cask, to + work for a week or ten days, and throw off any remaining lees, keeping + the cask well filled, particularly at the commencement. When the + working has ceased, bung it down; after six to twelve months it may be + bottled. +<br> + +<a name="p2278"></a><b><i>2278. Black or White Elderberry Wine</i></b><br> +<br> + Gather the berries ripe and dry, pick them, bruise them with your + hands, and strain them. Set the liquor by in glazed earthen vessels + for twelve hours, to settle; put to every pint of juice a pint and a + half of water, and to every gallon of this liquor three pounds of good + moist sugar; set in a kettle over the fire, and when it is ready to + boil, clarify it with the white of four or five eggs; let it boil one + hour, and when it is almost cold work it with strong ale yeast, and + tun it, filling up the vessel from time to time with the same liquor, + saved on purpose, as it sinks by working. In a month's time, if the + vessel holds about eight gallons, it will be fine and fit to bottle, + and after bottling, will be fit to drink in twelve months. +<br> + +<a name="p2279"></a><b><i>2279. Arrack (Imitation)</i></b><br> +<br> + Dissolve two scruples of flowers of benjamin in a quart of good rum, + and it will impart to the spirit the fragrance of arrack. +<br> + +<a name="p2280"></a><b><i>2280. Devonshire Junket</i></b><br> +<br> + Put warm milk into a bowl, turn it with a little rennet, then add some + scalded cream, sugar, and cinnamon on the top, without breaking the + curd. +<br> + +<a name="p2281"></a><b><i>2281. A Nightcap For Travellers</i></b><br> +<br> +Take your pocket handkerchief, and laying it out the full square, + double down <i>one-third</i> over the other part. Then raise the whole and + turn it over, so that the third folded down shall now be underneath. + Take hold of one of the folded corners, and draw its point towards the + centre; then do the same with the other, as in making a cocked-hat, or + a boat, of paper. Then take hold of the two remaining corners, and + twisting the hem of the handkerchief, continue to roll it until it + meets the double corners brought to the centre, and catches them up a + little. Lift the whole, and you will see the form of a cap, which, + when applied to the head, will cover the head and ears, and, being + tied under the chin, will not come off. Very little practice will + enable you to regulate the size of the folds so as to fit the head. +<br> + +<a name="p2282"></a><b><i>2282. Scotch Punch, or Whisky Toddy</i></b><br> +<br> + Pour about a wineglassful of <i>boiling</i> water into a half-pint tumbler, + and sweeten according to taste. Stir well up, then put in a + wineglassful of whisky, and add a wineglassful and a half more boiling + water. <i>Be sure the water is boiling</i>. Never put lemon into toddy. + The two in combination, in almost every instance, produce acidity in + the stomach. If possible, store your whisky <i>in the wood</i>, not in + bottles as keeping it in the cask mellows it, and dissipates the + coarser particles. +<br> +<p align="right"><i><span style="color: #A82C28">Man Doubles his Evils by Brooding upon them.</span></i></p><br> + +<a name="p2283"></a><b><i>2283. Athol Brose</i></b><br> +<br> + Put a wineglassful of whisky into a half-pint tumbler; sweeten with a + large teaspoonful of honey, and fill up with milk that has been + <i>nearly</i> brought to boiling over a clear fire. Remember that "milk + boiled is milk spoiled." +<br> + +<a name="p2284"></a><b><i>2284. Buttered Rum</i></b><br> +<br> + Put a wineglassful of good rum into a half-pint tumbler, with a lump + or two of sugar and a piece of butter the size of a filbert. Fill up + with <i>boiling</i> water. This is excellent for hoarseness and husky + condition of the throat. +<br> + +<a name="p2285"></a><b><i>2285. Raspberry Vinegar</i></b><br> +<br> + Put a pound of very fine ripe raspberries in a bowl, <i>bruise them + well</i>, and pour upon them a quart of the best white wine vinegar; next + day strain the liquor on a pound of fresh ripe raspberries; bruise + <i>them</i> also, and the following day do the same, <i>but do not squeeze + the fruit, or it will make it ferment</i>; only drain the liquor as dry + as you can from it. Finally, pass it through a canvas bag, previously + wet with the vinegar, to prevent waste. Put the juice into a stone + jar, with a <i>pound of sugar</i>, broken into lumps, to <i>every pint of + juice</i>; stir, and when melted, put the jar into a pan of water; let it + simmer, and skim it; let it cool, then bottle it; when cold it will be + fine, and thick, like strained honey, newly prepared. +<br> + +<a name="p2286"></a><b><i>2286. Ginger Beer</i></b><br> +<br> + The following receipt is taken from the celebrated treatise of Dr. + Pereira on Diet. The honey gives the beverage a peculiar softness, and + from not being fermented with yeast, it is less violent in its action + when opened, but requires to be kept a somewhat longer time before + use. White sugar, five pounds; lemon juice, one quarter of a pint; + honey, one quarter of a pound; ginger, bruised, five ounces; water, + four gallons and a half. Boil the ginger in 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 teaspoonful of essence of + lemon; let the whole stand four days, and bottle; it will keep for + many months. This quantity will make 100 bottles. +<br> + +<a name="p2287"></a><b><i>2287. Ginger-beer Powders</i></b><br> +<br> + <i>Blue paper</i>; Carbonate of soda, thirty grains; powdered ginger, 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 divided, as + recommended for Seidlitz powders.—<i>White paper</i>; Tartaric acid, + thirty grains. <i>Directions</i>.—Dissolve the contents of the blue paper + in water; stir in the contents of the white paper, and drink during + effervescence. Ginger-beer powders do not meet with such general + acceptation as lemon and kali, the powdered ginger rendering the + liquid slightly turbid. +<br> + +<a name="p2288"></a><b><i>2288. Lemonade</i></b><br> +<br> + Powdered sugar, four pounds; citric or tartaric acid, one ounce; + essence of lemon, two drachms; mix well. Two or three teaspoonfuls + make a very sweet and agreeable glass of extemporaneous lemonade. +<br> + +<a name="p2289"></a><b><i>2289. Milk Lemonade</i></b><br> +<br> + Dissolve three quarters of a pound of loaf sugar in one pint of + boiling water, and mix with them one gill of lemon juice, and one gill + of sherry, then add three gills of cold milk. Stir the whole well + together, and strain it. +<br> + +<a name="p2290"></a><b><i>2290. Champagne Lemonade</i></b><br> +<br> + Champagne Lemonade, composed of two bottles of champagne, one bottle + of seltzer water, three pomegranates, three lemons, and of sugar + sufficient, is a <i>princely beverage</i> in hot weather; only care must be + taken that perspiration is not hereby too much encouraged. +<br> + +<a name="p2291"></a><b><i>2291. Summer Champagne</i></b><br> +<br> + To four parts of seltzer water add one of Moselle wine (or hock), and + put a teaspoonful of powdered sugar into a wineglassful of this + mixture; an effervescence takes place, and the result is a sort of + champagne, which is more wholesome in hot weather than the genuine + wine known by that name. +<br> +<p align="right"><i><span style="color: #A82C28">Think of Ease but Work on.</span></i></p><br> + +<a name="p2292"></a><b><i>2292. Lemon and Kali, or Sherbet</i></b><br> +<br> + 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 teaspoonful in a + tumbler two-thirds filled with water. The ingredients are—ground + white sugar, half a pound; tartaric acid and carbonate 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. The sugar must be ground, or very finely + pulverized, in a pestle and mortar. The powdered sugar sold for icing + cakes will do. +<br> + +<a name="p2293"></a><b><i>2293. Soda Water Powders</i></b><br> +<br> + One pound of carbonate of soda, and thirteen and a half ounces of + tartaric acid, supply the materials for 256 powders of each sort. Put + into blue papers thirty grains of carbonate of soda, and into white + papers twenty-five grains of tartaric acid.<br> +<br> + <i>Directions</i>.—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 beverage which is very + slightly laxative, and well calculated to allay the thirst in hot + weather. +<br> + +<a name="p2294"></a><b><i>2294. Seidlitz Powders</i></b><br> +<br> + Seidlitz powders are usually put up in two papers. The larger blue + paper contains tartarized soda (also called Rochelle salt) two + drachms, and carbonate of soda two scruples; in practice it will he + found more convenient to mix 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. One pound + of tartarized soda, and five ounces and a half of carbonate of soda, + will make sixty powders. The smaller powder, usually placed in white + paper, consists of tartaric acid, half a drachm.<br> +<br> + <i>Directions for Use</i>.—Dissolve the contents of blue paper in half a + tumbler of cold water, stir in the other powder, and drink during + effervescence. (<i>See par</i>. <a href="#p2291">2291</a>.) +<br> + +<a name="p2295"></a><b><i>2295. Economy of Tea</i></b><br> +<br> + A given quantity of tea is similar to malt—only imparting strength to + a given quantity of water, 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 teacupfuls agreeable, the water + being put in, in a boiling state, at once; a second addition of water + gives a vapid flavour to tea. +<br> + +<a name="p2296"></a><b><i>2296. Preparing Tea</i></b><br> +<br> + In preparing tea a good economist will be careful to have the best + water, that is, the softest and least impregnated with foreign + mixture; for if tea be infused in hard and in soft water, the latter + will always yield the greatest quantity of the tannin matter, and will + strike the deepest black with sulphate of iron in solution. +<br> + +<a name="p2297"></a><b><i>2297. Tea-making</i></b><br> +<br> + Dr. Kitchiner recommends that all the water necessary should be poured + in at once, as the second drawing is bad. When much tea is wanted, it + is better to have two tea-pots instead of two drawings. +<br> + +<a name="p2298"></a><b><i>2298. Another Method</i></b><br> +<br> + The water should be fresh boiled, not exhausted by long boiling. Scald + the teapot and empty it; then put in as much water as necessary for + the first cups; put the tea on it as in brewing, and close the lid as + quickly as possible. Let it stand three minutes and a half, or, if the + quantity be large, four minutes, then fill the cups. This is greatly + superior to the ordinary method, the aroma being preserved instead of + escaping with the steam, as it does when the water is poured on the + tea. +<br> + +<a name="p2299"></a><b><i>2299. Substitute for Cream in Tea or Coffee</i></b><br> +<br> + Beat the white of an egg to a froth, put to it a very small lump of + butter, and mix well. Then stir it in gradually, so that it may not + curdle. If perfectly mixed, it will be an excellent substitute for + cream. +<br> +<p align="right"><i><span style="color: #A82C28">Perseverance is the Bridge by which Difficulty is Overcome.</span></i></p><br> + +<a name="p2300"></a><b><i>2300. Making Coffee</i></b><br> +<br> + In making Coffee, observe that the broader the bottom and the smaller + the top of the vessel, the better the coffee will be. +<br> + +<a name="p2301"></a><b><i>2301. Turkish Mode of Making Coffee</i></b><br> +<br> + The Turkish way of making coffee produces a very different result from + that to which we are accustomed. A small conical saucepan something + like our beer-warmer, with a long handle, and calculated to hold about + two tablespoonfuls of water, is the vessel used. The fresh roasted + berry is pounded, not ground, and about a dessertspoonful is put into + the minute boiler; it is then nearly filled with water, and thrust + among the embers. A few seconds suffice to make it boil, and the + decoction, grounds and all, is poured out into a small cup, which fits + into a brass socket, much like the cup of an acorn, and holding the + china cup as that does the acorn itself. The Turks seem to drink this + decoction boiling, and swallow the grounds with the liquid. We allow + it to remain a minute, in order to leave the sediment at the bottom. + It is always taken plain; sugar or cream would be thought to spoil it; + and Europeans, after a little practice, are said to prefer it to the + clear infusion drunk in France. In every hut these coffee boilers may + be seen suspended, and the means for pounding the roasted berry are + always at hand. +<br> + +<a name="p2302"></a><b><i>2302. Coffee Milk</i></b><br> +<br> + (<b>For the Sick-room</b>.)—Boil a dessertspoonful of ground coffee, in + nearly a pint of milk, a quarter of an hour, then put into it a + shaving or two of isinglass, and clear it; let it boil a few minutes, + and set it by the side of the fire to clarify. This is a very fine + breakfast beverage; but it should be sweetened with sugar of a good + quality. +<br> + +<a name="p2303"></a><b><i>2303. Iceland Moss Chocolate</i></b><br> +<br> + (<b>For the Sick-room</b>.)—Iceland moss has been in the highest repute on + the Continent as the most efficacious remedy in incipient pulmonary + complaints; combined with chocolate, it will be found a nutritious + article of diet, and may be taken as a morning and evening beverage.<br> +<br> + <i>Directions</i>.—Mix a teaspoonful of the chocolate with a teaspoonful + of boiling water or milk, stirring it constantly until it is + completely dissolved. +<br> + +<a name="p2304"></a><b><i>2304. Alum Whey</i></b><br> +<br> +A pint of cow's milk boiled with two drachms of alum, until a curd is + formed. Then strain off the liquor, and add spirit of nutmeg, two + ounces; syrup of cloves, an ounce. It is useful in diabetes, and in + uterine fluxes, &c. +<br> + +<a name="p2305"></a><b><i>2305. Barley Water</i></b><br> +<br> + Pearl barley, two ounces; wash till freed from dust, in cold water. + Boil in a quart of water a few minutes, strain off the liquor, and + throw it away. Then boil the barley in four pints and a-half of water, + until it is reduced one half. +<br> + +<a name="p2306"></a><b><i>2306. Agreeable Effervescent Drink for Heartburn, &c.</i></b><br> +<br> + Orange juice (of one orange), water, and lump sugar to flavour, and in + proportion to acidity of orange, bicarbonate of soda about half a + teaspoonful. Mix orange juice, water, and sugar together in a tumbler, + then put in the soda, stir, and the effervescence ensues. +<br> + +<a name="p2307"></a><b><i>2307. Apple Water</i></b><br> +<br> + A tart apple well baked and mashed, on which pour a pint of boiling + water. Beat up, cool, and strain. Add sugar if desired. Cooling drink + for sick persons. +<br> + +<a name="p2308"></a><b><i>2308. Tincture of Lemon Peel</i></b><br> +<br> + A very easy and economical way of obtaining and preserving the flavour + of lemon peel, is to fill a wide-mouthed pint bottle half full of + brandy, or proof spirit; and when you use a lemon pare the rind off + very thin, and put it into the brandy, &c.; in a fortnight it will + impregnate the spirit with the flavour very strongly. +<br> + +<a name="p2309"></a><b><i>2309. Camomile Tea</i></b><br> +<br> + One ounce of the flowers to a quart of water boiling. Simmer for + fifteen minutes and strain. Emetic when taken warm; tonic when cold.<br> +<br> + <i>Dose</i>, from a wine-glassful to a breakfast cup. +<br> +<p align="right"><i><span style="color: #A82C28">Solitude is the Nurse of Wisdom.</span></i></p><br> + +<a name="p2310"></a><b><i>2310. Borax and its Uses</i></b><br> +<br> + The utility of borax for medicinal purposes, such as relieving + soreness of the throat, and for the cure of thrush in young children, + has long been known, but it is only in the present day that its good + qualities as an antiseptic have become known, and its use in every + kind of domestic work, in the laundry, in the garden, vinery, and + greenhouse, and even for the toilet, under various forms and in + different preparations bearing the general name of "Patent Californian + Borax," specially prepared for all personal and domestic purposes, has + been promoted by its production in small packets, varying in price + from 1d. to 6d., which may be purchased of almost any chemist, oilman, + grocer, or dealer, throughout the world. +<br> + +<a name="p2311"></a><b><i>2311. Its Antiseptic Qualities</i></b><br> +<br> + The Patent Borax, which consists of a combination of boron and sodium, + acts in a marvellous manner as an arrester of decay, and as such is + useful for the preservation of meat, milk, butter, and all articles of + animal food liable to taint and decay, especially in hot weather. + When infused in small quantities in water, it preserves and softens it + for drinking, cooking, washing, and all household purposes; it whitens + linen and cleanses it far better than soda, it kills harmful insect + life, though perfectly harmless to human beings and domestic animals; + it cleanses and heals ulcers, festering wounds, sore throat, &c.; is + useful in the nursery for washing the heads of children, cleans + sponges, destroys unpleasant and unwholesome smells, and is beneficial + to teeth and gums when used as a tooth-powder, or put in water used + for washing the teeth. +<br> + +<a name="p2312"></a><b><i>2312. Borax as a Disinfectant</i></b><br> +<br> + Alone or dissolved in water, and used freely to pour down closets, + sinks, &c., it removes all noisome smells, acting as a purifier, and + rendering even impure water wholesome. It should be used frequently + where sewer gas is suspected. +<br> + +<a name="p2313"></a><b><i>2313. Borax for Cleansing Purposes</i></b><br> +<br> +A solution Patent in hot water, allowed to cool, is useful for washing + any kind of glass or china, imparting a lustre and brightness to them + that they never exhibit when washed in the ordinary way. When it is + put into water used for washing floors it destroys all vermin with + which the solution comes in contact. +<br> + +<a name="p2314"></a><b><i>2314. Borax as a Vermin Killer</i></b><br> +<br> + When sprinkled in the form of powder on places infested with insects, + black beetles, &c., these troublesome pests with soon disappear. +<br> + +<a name="p2315"></a><b><i>2315. Its use in Cleansing Marble</i></b><br> +<br> + Sprinkle some borax on the marble, wherever it is stained or soiled, + and then wash the marble with hot water and a little borax soap + powder, applied with a soft flannel. +<br> + +<a name="p2316"></a><b><i>2316. Borax in Cookery</i></b><br> +<br> +A few grains added to the tea before the water is poured on it greatly + improves the flavour of the infusion. When used instead of soda, or + carbonate of soda, in cooking vegetables, such as greens, peas, beans, + &c., it improves their flavour, preserves their colour, and renders + them tender. Vegetables, eaten in an uncooked state, as, salad, are + rendered more crisp and of better flavour, by steeping them for a + short time before they are brought to table in a solution of borax. +<br> + +<a name="p2317"></a><b><i>2317. Borax as a Preservative of Meat, &c.</i></b><br> +<br> + Meat may be preserved, and taint removed by soaking it for a short + time in a solution of Patent Californian Borax, or by sprinkling it + with the dry powder. Game, poultry, hams, bacon, and all kinds of + meat may be thus preserved. Milk cans should be washed with the + solution, and milk itself may be preserved and kept sweet for some + time by adding to each quart about half a thimbleful of this prepared + borax dissolved in a tablespoonful of hot water. Butter may also be + preserved by washing it in a solution of borax, or sprinkling the + powder over it, or the cloths in which it is wrapped. +<br> +<p align="right"><i><span style="color: #A82C28">Judgement is the Throne of Prudence.</span></i></p><br> + +<a name="p2318"></a><b><i>2318. Borax in the Laundry</i></b><br> +<br> + For washing add a threepenny packet to every ten gallons of hot water + used; let the clothes soak all night in the solution; in the morning + give them a slight boil, adding a little more Patent Borax, if they be + very greasy or dirty. By this means the clothes are rendered whiter, + soap is saved, and the hands are uninjured. It acts, moreover, as a + disinfectant, if the clothes have been taken from the bed or person of + anyone who is suffering from any infectious disorder. Flannels are + rendered softer, and the appearance of lace, fine articles, coloured + prints, soiled ribbons, &c., greatly improved by washing them in this + solution. A teaspoonful to each pint of starch, when hot, will add to + the stiffness and gloss of linen when ironed. +<br> + +<a name="p2319"></a><b><i>2319. To Revive Black Lace</i></b><br> +<br> + Lay the lace on a piece of clean smooth board, and moisten it all over + with a piece of black silk dipped in a solution of a teaspoonful of + Patent Borax to a pint of warm water. Iron while damp, after covering + the lace with a piece of black silk or cloth. +<br> + +<a name="p2320"></a><b><i>2320. Borax for the Toilet</i></b><br> +<br> + As a wash for the mouth add half a teaspoonful of spirits of camphor, + and a teaspoonful of tincture of myrrh to a pint of hot water, in + which a penny packet of Patent Borax has been dissolved, and use a + wineglassful of this mixture in half a tumbler of water, when brushing + the teeth. When the mouth is washed out with this solution, it removes + the smell of tobacco and any unpleasant odour arising from decayed + teeth. Camphorated chalk dentrifice is improved as a tooth powder by + the addition of a little powdered borax. For washing hair brushes, + sponges, etc., a solution of a small packet in a pint of hot water + should be used. +<br> + +<a name="p2321"></a><b><i>2321. Borax in the Nursery</i></b><br> +<br> +A little borax added to water for bathing infants and children has a + beneficial effect on the skin. For cleaning the hair and removing + scurf or dandruff wash the head with a solution of a small packet of + borax in a pint of hot water, after which the head should be rinsed + with cold water, and carefully dried. This wash may be improved by the + addition of half an ounce of rosemary spirit sold by any chemist. +<br> + +<a name="p2322"></a><b><i>2322. Borax in the Garden</i></b><br> +<br> + A solution made by dissolving borax in hot water in the proportion of + a penny packet of the former to a pint of the latter, will kill the + green fly on roses, and other plants. A weaker solution may be used + for syringing the plants. When applied to the stems of fruit trees, + and other trees, it destroys all insects in and about the bark, and + clears the blight on apple trees. For these purposes the solution + should be applied with a brush. For washing the shelves, boards, and + woodwork of greenhouses, the solution is especially valuable, and when + used for syringing vines in the proportion of a pint of the solution + to ten gallons of water, and half a pound of borax dry soap, as soon + as the grapes have been thinned, it will keep them free from red + spider and all other insects. +<br> + +<a name="p2323"></a><b><i>2323. Fever or Infection</i></b><br> +<br> + In all cases of fever or infectious diseases, it should be freely used + in the room by dusting the dry powder over floors, carpets, mats, &c. + (it will not injure the finest fabrics), and by placing in dishes or + other vehicles, into which hot water should be poured. It has <i>no + smell</i>, but quickly removes <i>all smells</i>. In cases of death it is most + valuable; the corpse may be kept perfectly sweet by merely dusting + into ears, nose, mouth, under arm-pits, feet, &c., or when any + moisture exudes. It will preserve features and skin fresh as in life + for many weeks, and keep the corpse free from decomposition. +<br> + +<a name="p2324"></a><b><i>2324. Vaseline</i></b><br> +<br> + What it is.—This indispensable household requisite is a product of + petroleum, from which it is obtained by an elaborate system of + nitration, without the addition or aid of any chemical whatever. The + substance thus produced, to which the name of "Vaseline" has been + given, is in the form of a lemon-coloured jelly, completely devoid of + either smell or taste, and of exquisite softness and smoothness to the + touch. This jelly, which is one of the finest emollients known, and is + possessed of healing and other medicinal properties, forms the basis + of many preparations which are now widely used all the world over. +<br> + +<a name="p2325"></a><b><i>2325. Vaseline for Medicinal Use</i></b><br> +<br> +The pure jelly itself, without any addition, is an invaluable family + remedy for burns, chilblains, chapped hands, and skin roughened by + exposure to wind and water in cold weather; as well as for sun-burns, + wounds, sprains, and all diseases of the skin; for inflamed eyelids, + and for preventing pitting in small-pox, when used externally as an + ointment. When taken internally, in doses of half a teaspoonful, or in + smaller quantities, it forms a cure for diseases of the throat, chest, + and stomach, and gives speedy relief in cases of diphtheria, croup, + &c. For convenience in using it, a confection is prepared from it for + complaints of the throat and lungs. No one need fear to use it, for + although it is a product of petroleum, it is the only one that is not + dangerous to use, and is possessed of no poisonous qualities. It may + be procured from or through any chemist and druggist. +<br> + +<a name="p2326"></a><b><i>2326. Vaseline for the Toilet</i></b><br> +<br> + The toilet soap and tar soap made from vaseline are superior in + emollient and healing properties, to similar preparations from + glycerine. For the hair, an excellent hair tonic and pomade are + supplied, which have the effect not only of strengthening, but of + promoting its growth. For the complexion, vaseline cold cream should + be used, and for the lips, when sore and chapped by cold winds or any + other cause, vaseline camphor ice. +<br> + +<a name="p2327"></a><b><i>2327. Vaseline for the Household</i></b><br> +<br> + As time progresses there can be no doubt that this valuable + preparation will be turned to good account for many domestic uses. It + has already been found an excellent anti-corrosive, being an efficient + protection against rust, when smeared over guns, bicycles, arms, + knives, tools, and steel goods, of any kind in general household use. + An excellent boot and shoe paste is prepared from it, which renders + boots and shoes absolutely waterproof, and over which any ordinary + blacking may be used to produce a polish. +<br> + +<a name="p2328"></a><b><i>2328. Vaseline in the Stable</i></b><br> +<br> +When mixed with graphite, vaseline affords a valuable lubricant for + application to the axles of light and heavy carriages of every + description, and for all bearings in machinery of any kind, especially + where great speed is required. A paste is also prepared from it which + renders leather harness soft, pliable, impervious to wet, and free + from any tendency to crack, thus increasing its durability. Another + preparation is found most useful for the cure of injuries and diseases + of cattle and domestic animals. This, which is supplied under the name + of Veterinary Vaseline, has been found to promote the growth of the + hair, unchanged in colour, in the case of broken knees. Its use will + also improve the condition of the coat on horses, and will keep off + the flies, and cure the mange, and all skin diseases commonly met with + in the stable, including injuries to the frogs, hoofs, and fetlocks. +<br> + +<a name="p2329"></a><b><i>2329. Damp Situations, Remedy for</i></b><br> +<br> + People who live in damp localities, particularly near undrained land, + are apt to think that there is no help for them save in removal. They + are mistaken. Successful experiments have shown that it is possible to + materially improve the atmosphere in such neighbourhoods by the + planting of the laurel and the sunflower. The laurel gives off an + abundance of ozone, whilst the sunflower is potent in destroying the + malarial condition. These two, if planted on the most restricted scale + in a garden or any ground close to the house, will be found to + speedily increase the dryness and salubrity of the atmosphere. +<br> + +<a name="p2330"></a><b><i>2330. Plant Skeletons</i></b><br> +<br> + The leaves should be put into an earthen or glass vessel, and a large + quantity of rain water poured over them; after this they must be left + in the open air, and to the heat of the sun, without covering the + vessel. As the water evaporates and the leaves become dry, more water + must be added; the leaves will by this means putrefy, but the time + required for this varies; some plants will be finished in a month, + others will require two months or longer, according to the toughness + of their parenchyma. When they have been in a state of putrefaction + for some time, the two membranes will begin to separate, and the green + part of the leaf to become fluid; then the operation of clearing is to + be performed.<br> +<br> + The leaf is to be put upon a flat white earthen plate, and covered + with clear water; and being gently squeezed with the finger, the + membranes will begin to open, and the green substance will come out at + the edges; the membranes must be carefully taken off with the finger, + and great caution must be used in separating them near the middle rib. + When once there is an opening towards this separation, the whole + membrane always follows easily; when both membranes are taken off, the + skeleton is finished, and it has to be washed clean with water, and + then dried between the leaves of a book. +<br> + +<a name="p2331"></a><b><i>2331. Fruit Skeletons</i></b><br> +<br> + Fruits are divested of their pulp and made into skeletons in a + different manner. Take, for an instance, a fine large pear which is + soft, and not tough; let it be carefully pared without squeezing it, + and without injuring either the crown or the stalk; put it into a pot + of rain water, covered, set it over the fire, and let it boil gently + till perfectly soft, then take it out and lay it in a dish filled with + cold water; then holding it by the stalk with one hand, rub off as + much of the pulp as you can with the finger and thumb, beginning at + the stalk and rubbing it regularly towards the crown. The fibres are + most tender towards the extremities, and are therefore to be treated + with great care there. When the pulp has thus been cleared pretty well + off, the point of a fine penknife may be of use to pick away the pulp + sticking to the core. In order to see how the operation advances, the + soiled water must be thrown away from time to time, and clean poured + on in its place. When the pulp is in this manner perfectly separated, + the clean skeleton is to be preserved in spirits of wine. +<br> + +<a name="p2332"></a><b><i>2332. To make Impressions of Leaves</i></b><br> +<br> + Prepare two rubbers by tying up wool or any other substance in + wash-leather; then prepare the colours in which you wish to print + leaves, by rubbing up with cold drawn linseed oil the tints that are + required, as indigo for blue, chrome for yellow, indigo and chrome for + green, &c. Get a number of leaves the size and kind you wish to stamp, + then dip the rubbers into the paint, and rub them one over the other, + so that you may have but a small quantity of the composition upon the + rubbers; place a leaf upon one rubber and moisten it gently with the + other; take the leaf off and apply it to the substance on which you + wish to make an imprint of the leaf. Upon the leaf place a piece of + white paper, press gently, and a beautiful impression of all the veins + of the leaf will be obtained. +<br> + +<a name="p2333"></a><b><i>2333. To make a Fac-simile of a Leaf in Copper</i></b><br> +<br> + This beautiful experiment can be performed by any person in possession + of a common galvanic battery. The process is as follows:<br> +<br> + Soften a piece of gutta percha over a candle, or before a fire; knead + it with the moist fingers upon a table, until the surface is perfectly + smooth, and large enough to cover the leaf to be copied; lay the leaf + flat upon the surface, and press every part well into the + gutta-percha. In about five minutes the leaf may be removed, when, if + the operation has been carefully performed, a perfect impression of + the leaf will be made in the gutta percha.<br> +<br> + This must now be attached to the wire in connection with the zinc end + of the battery (which can easily be done by heating the end of the + wire, and pressing it into the gutta percha), dusted well over with + the best blacklead with a camel-hair brush—the object of which is to + render it a conductor of electricity; it should then be completely + immersed in a saturated solution of sulphate of copper. A piece of + copper attached to the wire in connection with the copper end of the + battery must also be inserted into the copper solution facing the + gutta percha, but not touching it; this not only acts as a conductor + to the electricity, but also maintains the solution of copper of a + permanent strength.<br> +<br> + In a short time the copper will be found to creep over the whole + surface of the gutta percha, and in about twenty-four hours a thick + deposit of copper will be obtained, which may then be detached from + the mould. The accuracy with which a leaf may thus be cast is truly + surprising. +<br> + +<a name="p2334"></a><b><i>2334. Leaf Printing</i></b><br> +<br> +After warming the leaf between the hands apply printing ink, by means + of a small leather ball containing cotton, or some soft substance, or + with the end of the finger. The leather ball (and the finger, when + used for that purpose), after the ink is applied to it, should be + pressed several times on a piece of leather, or some smooth surface, + before each application to the leaf, that the ink may be smoothly and + evenly applied. After the under surface of the leaf has been + sufficiently inked, apply it to the paper where you wish the + impression to be; and, after covering it with a slip of paper, use the + hand or roller to press upon it. +<br> + +<a name="p2335"></a><b><i>2335. Directions for Taking Leaf Impressions</i></b><br> +<br> + Hold oiled paper in the smoke of a lamp or of pitch, until it becomes + coated with the smoke; to this paper apply the leaf of which you wish + an impression, having previously warmed it between your hands, that it + may he pliable. Place the lower surface of the leaf upon the blackened + surface of the oil-paper, that the numerous veins, which are so + prominent on this side, may receive from the paper a portion of the + smoke. Lay a paper over the leaf, and then press it gently upon the + smoked paper with the fingers, or with a small roller covered with + woollen cloth, or some similarly soft material, so that every part of + the leaf may come in contact with the sooted oil-paper. A coating of + the smoke will adhere to the leaf. Then remove the leaf carefully, and + place the blackened surface on a sheet of white paper, or in a book + prepared for the purpose, covering the leaf with a clean slip of + paper, and pressing upon it with the fingers, or roller, as before.<br> +<br> + Thus may be obtained the impression of a leaf, showing the perfect + outlines, together with an accurate exhibition of the veins which + extend in every direction through it, more correctly than the finest + drawing. And this process is so simple, and the materials so easily + obtained, that any person, with a little practice to enable him to + apply the right quantity of smoke to the oil-paper, and give the leaf + a proper pressure, can prepare beautiful leaf impressions, such as a + naturalist would be proud to possess. +<br> + +<a name="p2336"></a><b><i>2336. Dry Botanical Specimens for Preservation</i></b><br> +<br> + The plants to be preserved should be gathered when the weather is dry. + Place the ends in water, and let them remain in a cool place till the + next day. When about to be submitted to the process of drying, place + each plant between several sheets of blotting paper, and iron it with + a large smooth heater, pretty strongly warmed, till all the moisture + is dissipated. Colours may thus be fixed, which otherwise become pale, + or nearly white. Some plants require more moderate heat than others, + and herein consists the nicety of the experiment; but it is generally + found that if the iron be not too hot, and is passed rapidly yet + carefully over the surface of the blotting paper, it answers the + purpose equally well with plants of almost every variety of hue and + thickness.<br> +<br> + In compound flowers, with those also of a stubborn and solid form, as + the Centaurea, some little art is required in cutting away the under + part, by which means the profile and forms of the flowers will be more + distinctly exhibited. This is especially necessary when the flowers + are fixed down with gum upon the paper previous to ironing, by which + means they become almost incorporated with the surface. When this very + delicate process is attempted, blotting-paper should be laid under + every part excepting the blossoms, in order to prevent staining the + white paper. Great care must be taken to keep preserved specimens in a + dry place. +<br> + +<a name="p2337"></a><b><i>2337. Collecting and Laying out Sea-weeds</i></b><br> +<br> +"First wash the sea-weed in fresh water, then take a plate or dish + (the larger the better), cut your paper to the size required, place + it in the plate with fresh water, and spread out the plant with a + good-sized camel-hair pencil in a natural form (picking out with the + pin gives the sea-weed an unnatural appearance, and destroys the + characteristic fall of the branches, which should be carefully + avoided); then gently raise the paper with the specimen out of the + water, placing it in a slanting position for a few moments, so as to + allow the super-abundant water to ran off; after which, place it in + the press. The press is made with either three pieces of board or + pasteboard. Lay on the first board two sheets of blotting-paper; on + that lay your specimens; place straight and smooth over them a piece + of old muslin, fine cambric, or linen; then some more + blotting-paper, and place another board on the top of that, and + continue in the same way.<br> +<br> + The blotting-paper and the muslin should + be carefully removed and dried every day, and then replaced; at the + same time, those specimens that are sufficiently dried may be taken + away. Nothing now remains but to write on each the name, date, and + locality. You can either gum the specimens in a scrap-book, or fix + them in, as drawings are often fastened, by making four slits in the + page, and inserting each corner. This is by far the best plan, as it + admits of their removal, without injury to the page, at any future + period, if it be required either to insert better specimens, or + intermediate species.<br> +<br> + Some of the large algae will not adhere to the + paper, and consequently require gumming. The following method of + preserving them has been communicated by a botanical friend: + + <blockquote>'After well cleaning and pressing, brush the coarser kinds of + algae over with spirits of turpentine, in which two or three small + lumps of gum mastic have been dissolved, by shaking in a warm + place; two-thirds of a small phial is the proper proportion, and + this will make the specimens retain a fresh appearance.'"</blockquote> + + <i>Miss Gifford's Marine Botanist.</i> +<br> + +<a name="p2338"></a><b><i>2338. To Preserve Fungi</i></b><br> +<br> +Receipt of the celebrated botanist, William Withering, by which + specimens of fungi may be beautifully preserved. + + <blockquote> "Take two ounces of sulphate of copper, or blue vitriol, and reduce + it to powder; pour upon it a pint of boiling water; and when cold, + add half a pint of spirits of wine; cork it well, and call it 'the + pickle.' To eight pints of water, add one pint and a half of spirits + of wine, and call it 'the liquor.' Be provided with a number of + wide-mouthed bottles of different sizes, all well fitted with corks. + The fungi should be left on the table as long as possible, to allow + the moisture to evaporate; they should then he placed in the pickle + for three hours, or longer, if necessary; then place them in the + bottles intended for their reception, and fill with the liquor. They + should then be well corked and sealed, and arranged in order, with + their names in front of the bottles."</blockquote> +<br> +<p align="right"><i><span style="color: #A82C28">Trust not the Man who Promises with an Oath.</span></i></p><br> + +<a name="p2339"></a><b><i>2339. To Stuff Birds, Quadrupeds, &c.</i></b><br> +<br> + Large animals should be carefully skinned, with the horns, skull, + tail, hoofs, &c., entire. Then rub the inside of the skin thoroughly + with the mixture of salt, pepper, and alum, and hang up to dry. Large + birds may be treated in the same way, but should not be put into + spirits. +<br> + +<a name="p2340"></a><b><i>2340. Small Birds may be preserved as follows:</i></b><br> +<br> + Take out the entrails, open a passage to the brain, which should be + scooped out through the mouth; introduce into the cavities of the + skull and the whole body, some of the mixture of salt, alum, and + pepper, putting some through the gullet and whole length of the neck; + then hang the bird in a cool, airy place—first by the feet, that the + body may be impregnated by the salt, and afterwards by a thread + through the under mandible of the bill, till it appears to be free + from smell; then hang it in the sun, or near a fire: after it is well + dried, clean out what remains loose of the mixture, and fill the + cavity of the body with wood, oakum, or any soft substance, and pack + it smooth in paper. +<br> + +<a name="p2341"></a><b><i>2341. Birds' Eggs</i></b><br> +<br> + In selecting eggs for a cabinet, always choose those which are newly + laid; make a medium-sized hole at the sharp end with a pointed + instrument, and one at the blunt end: let this last hole be as small + as possible; this done, apply your mouth to the blunt end, and blow + the contents through the sharp end. If the yolk will not come freely, + run a pin or wire up into the egg, and stir the yolk well about; now + get a cupful of water, and immersing the sharp end of the shell into + it, apply your mouth to the blunt end and suck up some of the water + into the empty shell; then put your finger and thumb upon the two + holes, shake the water well within, and after this, blow it out. The + water will clear the egg of any remains of yolk or of white which may + stay in after blowing. If one injection of water will not suffice, + make a second or third.<br> +<br> + An egg, immediately after it is produced, is very clear and fine; but + by staying in the nest, and coming in contact with the feet of the + bird, it soon assumes a dirty appearance. To remedy this, wash it well + in soap and water, and use a nail-brush to get the dirt off. The + eggshell is now as it ought to be, and nothing remains to be done but + to prevent the thin white membrane (which is still inside) from + corrupting.<br> +<br> + Take a wineglass and fill it with a solution of corrosive sublimate in + alcohol, then immerse the sharp end of the eggshell into it, keeping + the finger and thumb which hold the egg just clear of the solution. + Apply the mouth to the little hole at the blunt end, and suck up some + of the solution into the shell. There need be no fear of getting the + liquor into the mouth, for as soon as it rises in the shell the cold + will strike the finger and thumb, and then the sucking must be + immediately discontinued. Shake the shell in the same manner as when + the water was in it, and then blow the solution back into the glass.<br> +<br> + The eggshell will now be beyond the reach of corruption; the membrane + for ever retains its pristine whiteness, and no insect, for the time + to come, will ever venture to prey upon it. If you wish your egg to + appear extremely brilliant, give it a coat of mastic varnish, put on + very sparingly with a camel-hair pencil: green or blue eggs must be + done with gum arabic, as the mastic varnish is apt to injure the + colour. +<br> + +<a name="p2342"></a><b><i>2342. Fishes</i></b><br> +<br> + Large fishes should be opened in the belly, the entrails taken out, + and the inside well rubbed with pepper, and stuffed with oakum. Small + fishes may be put in spirit, as well as reptiles, worms, and insects + (except butterflies and moths); insects of fine colours should be + pinned down in a box prepared for that purpose, with their wings + expanded. +<br> + +<a name="p2343"></a><b><i>2343. Tracing Paper</i></b><br> +<br> + Mix together by a gentle heat, one ounce of Canada balsam, and a + quarter of a pint of spirits of turpentine; with a soft brush spread + it thinly over one side of good tissue paper. The composition dries + quickly, is very transparent, and not greasy, and therefore, does not + stain the paper to which it is applied. +<br> +<p align="right"><i><span style="color: #A82C28">Never Walk One Way and Look Another.</span></i></p><br> + +<a name="p2344"></a><b><i>2344. Impressions from Coins</i></b><br> +<br> + Melt a little isinglass glue with brandy, and pour it thinly over the + medal, &c., so as to cover its whole surface; let it remain on for a + day or two, till it has thoroughly dried and hardened, and then take + it off, when it will be fine, clear, and hard, and will present a very + elegant impression of the coin. It will also resist the effects of + damp air, which occasions all other kinds of glue to soften and bend + if not prepared in this way. +<br> + +<a name="p2345"></a><b><i>2345. Method of Hardening Objects in Plaster of Paris</i></b><br> +<br> + Take two parts of stearine, two parts of Venetian soap, one part of + pearlash, and twenty-four to thirty parts of a solution of caustic + potash. The stearine and soap are cut into slices, mixed with the cold + lye, and boiled for about half an hour, being constantly stirred. + Whenever the mass rises, a little cold lye is added. The pearlash, + previously moistened with a little rain water, is then added, and the + whole boiled for a few minutes. The mass is then stirred until cold, + when it is mixed with so much cold lye that it becomes perfectly + liquid, and runs off the spoon without coagulating and contracting. + Previously to using this composition, it should be kept for several + days well covered. It may be preserved for years.<br> +<br> + Before applying it to the objects, they should be well dusted, the + stains scraped away, and then coated, by means of a thick brush, with + the wash, as long as the plaster of Paris absorbs it, and left to dry. + The coating is then dusted with leather, or a soft brush. If the + surface has not become shining, the operation must be repeated. +<br> + +<a name="p2346"></a><b><i>2346. Modelling</i></b><br> +<br> +Modelling in Cork, Gutta Percha, Leather, Paper, Plaster of Paris, + Wax, Wood, &c.—Modelling, in a general sense, signifies the art of + constructing an original pattern, which is to be ultimately carried + out on an enlarged scale, or copied exactly. +<br> + +<a name="p2347"></a><b><i>2347. Scale of Construction</i></b><br> +<br> + When models are constructed to give a miniature representation of any + great work, elevation, or topographical information, they are executed + in detail, with all the original parts in just and due proportions, so + that the work may be conducted or comprehended better; and if the + model is a scientific one, viz., relating to machinery, physical + science, &c., then it requires to be even still more accurate in its + details. In fact, all models should be constructed on a scale, which + should be appended to them, so that a better idea may be obtained of + the proportions and dimensions. +<br> + +<a name="p2348"></a><b><i>2348. Materials</i></b><br> +<br> + The materials used in modelling are plaster of Paris, wax, whiting, + putty, clay, pipeclay; common and factory cinders; sand of various + colours; powdered fluor-spar, oyster-shells, bricks, and slate; gums, + acacia and tragacanth; starch; paper, white and brown, cardboard and + millboard; cork sheets, cork raspings, and old bottle-corks; gutta + percha; leather and leather chips; wood; paints, oil, water, and + varnish; moss, lichen, ferns, and grass; talc, window and + looking-glass; muslin and net; chenille; carded wool; tow; wire; hay + and straw; various varnishes, glue, and cements. +<br> + +<a name="p2349"></a><b><i>2349. Tools</i></b><br> +<br> + The tools consist of brushes for paints, varnishes, and cements; two + or three bradawls; a sharp penknife; a chisel, hammer, and punches; + scissors and pencil. +<br> + +<a name="p2350"></a><b><i>2350. Caves</i></b><br> +<br> + Caves may be modelled readily in cork, wood, starch-paste, or cinders + covered with brown paper soaked in thin glue. +<br> + +<a name="p2351"></a><b><i>2351. To Construct Caves of Cinders</i></b><br> +<br> + Arrange the cinders, whether common or factory, in such a manner as to + resemble the intended design; then cover in such parts as require it + with brown paper soaked in thin glue until quite pulpy. When nearly + dry, dust over with sand, powdered brick, slate, and chopped lichen or + moss, from a pepper-box; touch up the various parts with either oil, + water, or varnish colours; and if necessary, form your trees of wire, + covered with brown paper and moss, glued on. +<br> +<p align="right"><i><span style="color: #A82C28">Better Go Round than Fall into the Ditch.</span></i></p><br> + +<a name="p2352"></a><b><i>2352. Cave Effect</i></b><br> +<br> +When a Cave is constructed in the above manner, on a large scale, and + the interior sprinkled with powdered fluor-spar or glass, the effect + is very good by candle-light. +<br> + +<a name="p2353"></a><b><i>2353. Stalactites</i></b><br> +<br> + Stalactites may be represented by rough pieces of wood, which must be + smeared with glue, and sprinkled with powdered fluor-spar, or glass. +<br> + +<a name="p2354"></a><b><i>2354. To Model Caves in Cork</i></b><br> +<br> + Construct the framework of wood, and fill up the outline with old + bottle-corks. The various projections, recesses, and other minutiae, + must be affixed afterwards with glue, after being formed of cork, or + hollowed out in the necessary parts, either by burning with a hot wire + and scraping it afterwards, or by means of a sharp-pointed bradawl. +<br> + +<a name="p2355"></a><b><i>2355. Small Trees</i></b><br> +<br> + If small cork models are constructed, the trees should be formed by + transfixing short pieces of shaded chenille with a fine wire (.), and + sticking them into the cork. +<br> + +<a name="p2356"></a><b><i>2356. Decoration</i></b><br> +<br> + Various parts of the model must be touched up with oil, water, or + varnish colours; and powdered brick, slate, and chopped lichen, or + moss, dusted on as usual. +<br> + +<a name="p2357"></a><b><i>2357. Wooden Models</i></b><br> +<br> +Wooden models are constructed roughly in deal, according to the proper + design, and the various fine parts afterwards affixed with glue or + brads. +<br> + +<a name="p2358"></a><b><i>2358. Finer Work in Wood</i></b><br> +<br> + In forming the finer parts of the wooden model, a vast amount of + unnecessary labour may be saved, and a better effect obtained, by + burning much of the outline, instead of carving it. By this plan, + deeper tones of colouring, facility of operating, and saving of time + and labour, are the result. +<br> + +<a name="p2359"></a><b><i>2359. Decorating Wooden Models</i></b><br> +<br> + In common with other models, those constructed of wood require the aid + of lichen, moss, powdered slate, &c., and colours, to complete the + effect. +<br> + +<a name="p2360"></a><b><i>2360. Water</i></b><br> +<br> + When water issues from the original cave, and it is desirable to copy + it in the model, a piece of looking glass should be glued on the + stand, and the edges surrounded by glue, and paper covered with sand. + Sometimes it is requisite to cut away the wood of the stand, so as to + let in the looking glass; this, however, is only when the water is + supposed to be much lower than the surface of the land. +<br> + +<a name="p2361"></a><b><i>2361. Starch-Paste Models</i></b><br> +<br> + Starch-paste models are formed in the usual way, of the following + composition:—Soak gum tragacanth in water, and when soft, mix it with + powdered starch till of a proper consistence. It is much improved by + adding some double-refined sugar finely powdered. When the model is + finished, it must be coloured correctly, and varnished with white + varnish, or left plain. This is the composition used by confectioners + for modelling the various ornaments on cakes. +<br> + +<a name="p2362"></a><b><i>2362. Ancient Cities</i></b><br> +<br> + Ancient cities may be constructed of cork or starch-paste, in the same + manner as directed above; bearing in mind the necessity for always + working models according to a scale, which should be afterwards + affixed to the stand of the model. +<br> + +<a name="p2363"></a><b><i>2363. Modern Cities</i></b><br> +<br> + Modern cities are better made of cardboard, starch-paste, or + pipe-clay; the houses, public buildings, and other parts being + constructed according to scale. +<br> + +<a name="p2364"></a><b><i>2364. Houses</i></b><br> +<br> + Houses should be cut out of a long thin strip of cardboard, partially + divided by three strokes of a penknife, and glued together; this must + afterwards be marked with a pencil, or pen and ink, to represent the + windows, doors, stones, &c.; and the roof—cut out of a piece of + square cardboard, equally and partially divided—is then to be glued + on, and the chimney—formed of a piece of lucifer match, or wood + notched at one end and flat at the other—is to be glued on, A square + piece of cardboard must be glued on the top of the chimney; a hole + made with a pin in the card and wood; and a piece of grey worsted, + thinned at the end, fixed into the hole for smoke. +<br> +<p align="right"><i><span style="color: #A82C28">Examples do not Authorize Sins.</span></i></p><br> + +<a name="p2365"></a><b><i>2365. Public Buildings</i></b><br> +<br> + Cathedrals, churches, and other public buildings are made in the same + way; but require the addition of small chips of wood, ends of lucifer + matches, cork raspings, or small pieces of cardboard, for the various + ornaments, if on a large scale, but only a pencil-mark if small. +<br> + +<a name="p2366"></a><b><i>2366. Starch-Paste or Pipeclay</i></b><br> +<br> + When constructed of starch-paste, or pipeclay, the material is rolled + flat on a table or marble slab, and the various sides cut out with a + sharp penknife; they are then gummed together, and coloured properly. +<br> + +<a name="p2367"></a><b><i>2367. Large Models</i></b><br> +<br> + If large models of houses or buildings are made, the windows are + constructed of talc or thin glass, covered with net or muslin. The + frames of the windows are made of cardboard, neatly cut out with a + sharp penknife. +<br> + +<a name="p2368"></a><b><i>2368. Countries</i></b><br> +<br> + Countries should be made of cork, because it is easier to work. + Although the starch-paste is very agreeable to model with, yet it is + liable to shrink, and therefore, when in the mass, one part dries + quicker than another, so that there is not equal contraction—a great + objection to its employment in accurate models. Cork, on the contrary, + may be easily cut into all forms, and from abounding with pores, it is + remarkably light—no little consideration to travellers. +<br> + +<a name="p2369"></a><b><i>2369. Topographical Models</i></b><br> +<br> + Topographical models may, however, be formed of plaster of Paris, but + the weight is an objection. A model of a country on a moderate + scale—say one-eighth of an inch to a square mile—with its mountains, + valleys, and towns, may be thus made:—A model having been first made + in clay, according to scale and plan, moulds should then be taken of + various parts in gutta percha, rendered soft by dipping it into hot + water, and the parts cast in paper cement. +<br> + +<a name="p2370"></a><b><i>2370. Paper Cement</i></b><br> +<br> +<ol start=1 type="i"><li> + Reduce paper to a smooth paste by boiling it in water; then add + an equal weight each of sifted whiting and good size; boil to a + proper consistence, and use.</li></ol> + +<ol start=2 type="i"><li> + Take equal parts of paper, paste, and size, sufficient + finely-powdered plaster of Paris to make into a good paste, and use + as soon as possible after it is mixed. This composition may be used + to cast architectural ornaments, busts, statues, &c., being very + light, and susceptible of a good polish, but it will not stand + weather.</li></ol> +<br> + +<a name="p2371"></a><b><i>2371. Other Parts</i></b><br> +<br> + The several mountains and other parts being formed, join them together + in their proper places with some of the No. i. paper cement, rendered + rather more fluid by the addition of a little thin glue. The towns are + made of a piece of cork, cut and scratched to the form of the town; + steeples of cardboard, and trees of blades of moss. Sand is sprinkled + in one part; looking-glass in others, for the lakes, bays, and rivers; + and green baize flock for the verdant fields. +<br> + +<a name="p2372"></a><b><i>2372. Monuments</i></b><br> +<br> + Monuments, ancient or modern, are better constructed of cork, on + account of the lightness and facility in working, more especially the + ancient ones. +<br> + +<a name="p2373"></a><b><i>2373. Ruins</i></b><br> +<br> + Ruins should be constructed of cork, according to the directions given + above, and when it is necessary to represent the mouldering walls + covered with moss or ivy, a little green baize flock, or moss + chippings, should be attached by mucilage to the part; and oftentimes + a brush of raw sienna, combined with varnish, requires to be laid + underneath the moss or flock, in order to improve the effect. + Prostrate columns and huge blocks are effectively represented in cork, + and should be neatly cut out with a sharp knife, and the various parts + supposed to be destroyed by age picked away with a pin or blunt knife + afterwards. +<br> + +<a name="p2374"></a><b><i>2374. Cities and Temples</i></b><br> +<br> + We will suppose that the model is to represent the Temple of Theseus + at Athens, which was built by Cimon, the son of Miltiades. In the + first place we must obtain the necessary dimensions, and then, + reducing the number of feet to fractional parts of an inch, form a + scale suitable for carrying out the whole. A piece of wood of the + necessary size is procured, the plan marked out in pencil, and the + ground on which it stands imitated in cork, by cutting away the parts + that are not required with a sharp penknife, and adding others with + glue.<br> +<br> + The floor of the temple is now to be glued on with common glue, for we + should remark that the liquid glue does not dry quickly enough for + cork modelling, and is not so good as the old plan; the sides and ends + are formed of cork sheets, marked with a lead pencil to represent the + blocks of stone; and ruined and broken parts imitated, by pricking the + cork with a blunt penknife or needle. The frieze, representing the + battle between the Centaurs and Lapithæ and the metopes in + mezzo-relievo, containing a mixture of the labours of Hercules and + Theseus, should be drawn upon the sheets of cork according to scale, + and coloured with a little lampblack and raw sienna, to represent the + subject intended, if the scale is small; but if the model admits of + it, the groups may be neatly carved with a sharp penknife from the + cork, which has been previously outlined with pencil.<br> +<br> + The next thing we shall have to do is to strengthen the interior of + the model, and this is done by glueing small pieces of cork, at + irregular intervals, at the angles formed by the junction of any + parts; these are put on the inside, and lastly, the roof is affixed. + Any parts that require to be coloured, may be touched up with varnish + or water colours, and lichen, &c., affixed with mucilage where it is + requisite. +<br> + +<a name="p2375"></a><b><i>2375. To Model from Living Objects</i></b><br> +<br> +We will imagine that the reader desires to model the features of some + friend, and as there is some difficulty in the matter, on account of + the person operated upon having a natural tendency to distort the + features when the liquid plaster is poured upon the face, and some + danger of suffocation if the process is not well managed, we will + proceed at once to describe the various stages of operating: +<br> + +<a name="p2376"></a><b><i>2376. Procedure (1)</i></b><br> +<br> +Mix the plaster of paris with warm water, and have it about as thick + as cream, but do not mix it until all is ready. Lay the person upon + his back, and having raised his head to the natural position when + walking, by means of a pillow of bran or sand, cover the parts + intended to be cast with oil of almonds or olives, applied by means of + a feather, brush, or lump of cotton: plug the ears with cotton or + wool, and insert two quills into the nostrils, and plug the space + between each quill and the nostril very carefully with cotton. +<br> + +<a name="p2377"></a><b><i>2377. Procedure (2)</i></b><br> +<br> +Cover the face with the plaster, beginning at the upper part of the + forehead, and spread it downwards over the eyes, which should be kept + <i>firmly</i> closed, but not in such a manner as to produce any distortion + by too violent compression—and continue the plaster as far as the + lower border of the chin; cover that part of the chest and arms that + is to be represented, and carry the plaster upwards, so as to join the + cast of the face; then carefully remove each, and season for casting, + by soaking or brushing with linseed oil boiled with sugar of lead or + licharge. Some persons boil the moulds in the oil; and many, instead + of casting the face in one piece, and the chest in another, lay + threads across the face and up and down it, leaving the ends out. As + the plaster sets, or is nearly set, the threads are pulled through, so + as to divide the cast into four, five, or more pieces. +<br> + +<a name="p2378"></a><b><i>2378. Procedure (3)</i></b><br> +<br> +The back part of the head is moulded by having an oval trencher sort + of vessel, deeper than half the head, and generally made of plaster, + and boiled in oil. The back of the head being oiled, and this trencher + partially filled with liquid plaster of Paris, the head is lowered + into it, and the cast taken. The back of the neck is cast with the + person turned over on his face. +<br> + +<a name="p2379"></a><b><i>2379. Procedure (4)</i></b><br> +<br> + Each part of the mould is marked so as to secure accurate junction + with the adjoining part or parts; sometimes with a <b>x</b> or <b>||</b>, which, + passing over the junction of two pieces, serves to distinguish them. +<br> + +<a name="p2380"></a><b><i>2380. Procedure (5)</i></b><br> +<br> + To model the face, join the several pieces, and tie them together with + twine; then wrap some rag round the joints, to prevent the plaster + oozing out, and pour in the plaster, made tolerably fluid, taking care + to oil the inside of the mould very carefully first. When the outer + part of the mould is nearly set, scoop out the centre with a spoon, + and let the whole dry; then remove the strings, &c., and smooth off + the edges of the joints upon the model with a sharp penknife, and + carve out the eyes from the mass, otherwise they will appear as if + closed. +<br> + +<a name="p2381"></a><b><i>2381. Wax Models</i></b><br> +<br> + Wax models may be made from the moulds used for the plaster; but when + the wax sets at the outside to about one-eighth of an inch, the rest + should be poured out of the mould; or, a smaller portion being poured + in, it may be shaken about the inside of the mould until it is coated. + The pieces are removed, and the seams trimmed up, as in the plaster + cast. +<br> + +<a name="p2382"></a><b><i>2382. Making a Cast</i></b><br> +<br> + If a cast be made in Gutta Percha from the model in plaster—or, what + is still better, in fusible metal,—then, by pressing basil leather, + moistened with water, into the mould, and strengthening the back and + centre with chips of wood affixed by liquid glue, a very nice model + may be obtained in leather, which, when varnished, will look like oak + carving—especially if it be stained with Stephens's Oak Stain. +<br> + +<a name="p2383"></a><b><i>2383. Rustic-Work Seats</i></b><br> +<br> +Rustic-work seats, &c., may be constructed of wire twisted to the + proper shape and size, and then covered with gutta percha, rendered + soft by being dipped in hot water. The gutta percha should be twisted + round the wire previously warmed, and gently heated over a spirit + lamp, or dipped again into hot water, so as to allow the various parts + to be covered with it. When the model is finished, it should be + touched up here and there with oil colours—green, yellow, sienna, and + Venetian red—according to fancy, and the effect produced will be very + good. +<br> + + +<a name="p2384"></a><b><i>2384. Dr. Clark's Pills for Nervous Headache</i></b><br> +<br> + Socotine aloes, powdered rhubarb, of each one drachm; compound powder + of cinnamon, one scruple; hard soap, half a drachm; syrup enough to + form the mass. To be divided into fifty pills, of which two will be + sufficient for a dose; to be taken occasionally. +<br> + +<a name="p2385"></a><b><i>2385. Pains in the Head and Face</i></b><br> +<br> + A severe attack of tic-doulou-reux is said to have been cured by the + following simple remedy:—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 + at each application; this will, in two or three days, gradually take + the pain away. +<br> + +<a name="p2386"></a><b><i>2386. Sore Throat</i></b><br> +<br> +Those subject to sore throat will find the following preparation + simple, cheap, and highly efficacious when used in the early stage: + Pour a pint of boiling water upon twenty-five or thirty leaves of + common sage; let the infusion stand for half an hour. Add vinegar + sufficient to make it moderately acid, and honey according to the + taste. This combination of the astringent and the emollient principle + seldom fails to produce the desired effect. The infusion must be used + as a gargle several times a day. It is pleasant to the taste, and if + swallowed, contains nothing to render it dangerous in any way. +<br> + +<a name="p2387"></a><b><i>2387. Deafness</i></b><br> +<br> + It is now considered injurious to use water for the ear in cases of + ear complaint. Pure glycerine has been found to act most beneficially + as a solvent. In some forms of ear complaint powdered borax, as a + constituent of the "drops" to be used has been found useful, and + tannic acid in other forms. Carbolic acid mixed with glycerine is + used when a disinfectant is necessary. So delicate, however, is the + structure of the internal ear that in all cases it is desirable to + consult a medical practitioner. +<br> +<p align="right"><i><span style="color: #A82C28">One is not so Soon Healed as Hurt.</span></i></p><br> + +<a name="p2388"></a><b><i>2388. A Cure for Weak and Sore Eyes</i></b><br> +<br> + Sulphate of zinc, three grains; tincture of opium, ten drops; water, + two ounces. To be applied three or four times a day. +<br> + +<a name="p2389"></a><b><i>2389. Squinting</i></b><br> +<br> + Squinting frequently arises from the unequal strength of the eyes, the + weaker eye being turned away from the object, to avoid the fatigue of + exertion. Cases of squinting of long standing have often been cured by + covering the stronger eye, and thereby compelling the weaker one to + exertion. +<br> + +<a name="p2390"></a><b><i>2390. Pills for Gout and Rheumatism</i></b><br> +<br> + Acetic extract of colchicum, two grains; powdered ipecacuanha, four + grains; compound extract of colocynth, half a drachm; blue pill, four + grains. Divide into twelve pills; one to be taken night and morning. +<br> + +<a name="p2391"></a><b><i>2391. Gout Mixture</i></b><br> +<br> + Wine of colchicum, one ounce; spirit of nitrous ether, one ounce; + iodide of potassium, two scruples; distilled water, two ounces. A + teaspoonful of this mixture to be taken in camomile tea two or three + times a day. +<br> + +<a name="p2392"></a><b><i>2392. Mixture for Rheumatic Gout or Acute Rheumatism</i></b><br> +<br> + Half an ounce of nitre (saltpetre), half an ounce of sulphur, half an + ounce of flour of mustard, half an ounce of Turkey rhubarb, quarter of + an ounce of powdered gum guaiacum. A teaspoonful to be taken in a + wineglassful of cold water, every other night for three nights, and + omit three nights. The water should have been well boiled. +<br> + +<a name="p2393"></a><b><i>2393. To Arrest Bleeding at the Nose</i></b><br> +<br> + Introduce, by means of a probe, a small piece of lint or soft cotton, + previously dipped into some mild styptic, as a solution of alum, + Friar's balsam, solution of blue stone, or even cold water. This will + generally succeed; but should it not, cold water may be snuffed up the + nostrils. Should the bleeding be very profuse, medical advice should + be procured. In cases of hæmorrhage of a severe character, Ruspini's + styptic is most beneficial, and may be recommended. +<br> + +<a name="p2394"></a><b><i>2394. Biting the Nails</i></b><br> +<br> + This is a habit that should be immediately corrected in children, as, + if persisted in for any length of time, it permanently deforms the + nails. Dipping the finger-ends in some bitter tincture will generally + prevent children from putting them into their mouth; but if this + fails, as it sometimes will, each finger-end ought to be encased in a + stall until the propensity is eradicated. +<br> + +<a name="p2395"></a><b><i>2395. To Prevent Galling in Invalids</i></b><br> +<br> + The white of an egg beaten to a strong froth; then drop in gradually, + whilst you are beating, two teaspoonfuls of spirits of wine; put it + into a bottle, and apply occasionally with a feather. +<br> + +<a name="p2396"></a><b><i>2396. Jaundice</i></b><br> +<br> + One penny-worth of allspice, ditto of flowers of brimstone, ditto of + turmeric; these to be well pounded together, and afterwards to be + mixed with half a pound of treacle. Two tablespoonfuls to be taken + every day. +<br> + +<a name="p2397"></a><b><i>2397. Convulsions</i></b><br> +<br> + The following remarkable case, in which a surgeon saved the life of an + infant in convulsions, by the use of chloroform, will be read with + interest. He commenced the use of it at nine o'clock one evening, at + which period the child was rapidly sinking, numerous remedies having + been already tried without effect. He dropped half a drachm of + chloroform into a thin muslin handkerchief, and held it about an inch + from the infant's face. In about two minutes the convulsions gave way, + and the child fell into a sleep. By slightly releasing the child from + the influence of the chloroform, he was able to administer food, by + which the child was nourished and strengthened. The chloroform was + continually administered, in the manner described, from Friday evening + at nine o'clock until Monday morning at nine. This treatment lasted + sixty hours, and sixteen ounces of chloroform were used. No injurious + effects, however trivial from the treatment adopted, subsequently + appeared. +<br> +<p align="right"><i><span style="color: #A82C28">Hide thy Domestic Wounds.</span></i></p><br> + +<a name="p2398"></a><b><i>2398. Asthma</i></b><br> +<br> + The following is recommended as a relief:—Two ounces of the best + honey, and one ounce of castor oil, mixed. A teaspoonful to be taken + night and morning. +<br> + +<a name="p2399"></a><b><i>2399. Coughs</i></b><br> +<br> + It is said that a small piece of resin dipped in the water which is + placed in a vessel on a stove (not an open fireplace), will add a + peculiar property to the atmosphere of the room which will give great + relief to persons troubled with a cough. The heat of the stove is + sufficient to throw off the aroma of the resin, and gives the same + relief that is afforded by the combustion, because the evaporation is + more durable. The same resin may be used for weeks. +<br> + +<a name="p2400"></a><b><i>2400. For a Cough</i></b><br> +<br> + Syrup of poppies, oxymel of squills, simple oxymel, in equal parts, + mixed, and a teaspoonful taken when the cough is troublesome. It is + best to have it made up by a chemist. The cost is trifling. +<br> + +<a name="p2401"></a><b><i>2401. A Mixture for a Bad Cold and Cough</i></b><br> +<br> + Solution of acetate of ammonia, two ounces; ipecacuanha wine, two + drachms; antimony wine, two drachms; solution of muriate of morphine, + half a drachm; treacle, four drachms; water, add eight ounces. Two + tablespoonfuls to be taken three times a day. +<br> + +<a name="p2402"></a><b><i>2402. Pills for a Bad Cough</i></b><br> +<br> + Compound ipecacuanha 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. +<br> + +<a name="p2403"></a><b><i>2403. Whooping Cough</i></b><br> +<br> + 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 tablespoonful 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. +<br> + +<a name="p2404"></a><b><i>2404. Roche's Embrocation for Whooping Cough</i></b><br> +<br> + Olive oil, two ounces; oil of amber, one ounce; oil of cloves, one + drachm. Mix: to be rubbed on the chest at bedtime. +<br> + +<a name="p2405"></a><b><i>2405. Offensive Breath</i></b><br> +<br> + For this purpose, almost the only substance that should be admitted at + the toilette is the concentrated solution of chloride of soda, from + six to ten drops of it in a wineglassful of pure spring water, taken + immediately after the operations of the morning are completed. In some + cases, the odour arising from carious teeth is combined with that of + the stomach. If the mouth be well rinsed with a teaspoonful of the + solution of the chloride in a tumbler of water, the bad odour of the + teeth will be removed. +<br> + +<a name="p2406"></a><b><i>2406. Breath tainted by Onions</i></b><br> +<br> +Leaves of parsley, eaten with vinegar, will prevent the disagreeable + consequences of eating onions. +<br> + +<a name="p2407"></a><b><i>2407. Mixture for Indigestion</i></b><br> +<br> + Infusion of calumba, six ounces; carbonate of potass, one drachm. + Compound tincture of gentian, three drachms. <i>Dose</i>, two or three + tablespoonfuls daily at noon. +<br> + +<a name="p2408"></a><b><i>2408. Ointment for Sore Nipples</i></b><br> +<br> + Take of tincture of tolu, two drachms; spermaceti ointment, half an + ounce; powdered gum, two drachms. Mix these materials well together + to make an ointment. The white of an egg mixed with brandy is the best + application for sore nipples; the person should at the same time use a + nipple shield. +<br> + +<a name="p2409"></a><b><i>2409. Ointment for the Piles, or Hæmorrhoids</i></b><br> +<br> + Take of good lard, four ounces; camphor, two drachms; powdered galls, + one ounce; laudanum, half an ounce. Apply the ointment made with these + ingredients every night at bed-time. +<br> + +<a name="p2410"></a><b><i>2410. Ointment for Broken Chilblains or Chapped Hands, &c.</i></b><br> +<br> + Sweet oil, one pint; Venice turpentine, three ounces; hog's-lard, half + a pound; bees'-wax, three ounces. Put all into a pipkin over a slow + fire, and stir it with a wooden spoon till the bee's wax is all + melted, and the ingredients simmer. It is fit for use as soon as cold, + but the longer it is kept the better it will be. It must be spread + very thin on soft rag, or (for chaps or cracks) rubbed on the hands + when you go to bed. +<br> +<p align="right"><i><span style="color: #A82C28">An Act is Better than a Word.</span></i></p><br> + +<a name="p2411"></a><b><i>2411. Camphor Balls to prevent Chaps</i></b><br> +<br> + 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. +<br> + +<a name="p2412"></a><b><i>2412. Cramp in Bathing</i></b><br> +<br> + For the cure of the cramp when swimming, Dr. Franklin recommends a + vigorous and violent shock of the part affected, by suddenly and + forcibly stretching out the leg, which should be darted out of the + water into the air if possible. +<br> + +<a name="p2413"></a><b><i>2413. Cramp in the Legs</i></b><br> +<br> + Stretch out the heel of the leg as far as possible, at the same time + drawing up the toes as far as possible. This will often stop a fit of + the cramp after it has commenced. +<br> + +<a name="p2414"></a><b><i>2414. Hiccough or Hiccup</i></b><br> +<br> + This is a spasm of the diaphragm, caused by flatulency, indigestion, + or acidity. It may be relieved by the sudden application of cold, also + by two or three mouthfuls of cold water, by eating a small piece of + ice, taking a pinch of snuff, or anything that excites counteraction. +<br> + +<a name="p2415"></a><b><i>2415. Scratches</i></b><br> +<br> + Trifling as scratches often seem, they ought never to be neglected, + but should be covered and protected, and kept clean and dry, until + they have completely healed. If there is the least appearance of + inflammation, no time should be lost in applying a large + bread-and-water or linseed-meal poultice, or hot flannels may be + repeatedly applied. Leeches should be applied only when ordered by a + medical man, as in some cases erysipelas may be the consequence. +<br> + +<a name="p2416"></a><b><i>2416. Ring-worm</i></b><br> +<br> + The head should be washed twice a day with soft soap and warm soft + water, and when dry the places should be rubbed with a piece of linen + rag dipped in ammonia from gas tar. The patient should take a little + sulphur and treacle, or some other gentle aperient, every morning. + Brushes and combs should be washed every day, and the ammonia kept + tightly corked. +<br> + +<a name="p2417"></a><b><i>2417. Ointment for Scurf in the Heads of Infants</i></b><br> +<br> + Lard, two ounces; sulphuric acid, diluted, two drachms; rub them + together, and anoint the head once a day. +<br> + +<a name="p2418"></a><b><i>2418. Scurf in the Head</i></b><br> +<br> + Into a pint of water drop a lump of fresh quicklime, the size of a + walnut; let it stand all night, then pour the water off clear from + sediment or deposit, add a quarter of a pint of the best vinegar, and + wash the head with the mixture, which is perfectly harmless, and forms + a simple and effectual remedy. +<br> + +<a name="p2419"></a><b><i>2419. To Restore Hair when removed by Ill-health or Age</i></b><br> +<br> + Rub onions frequently on the part requiring it. The stimulating powers + of this vegetable are of service in restoring the tone of the skin, + and assisting the capillary vessels in sending forth new hair; but it + is not infallible. Should it succeed, however, the growth of these new + hairs may be assisted by the oil of myrtle-berries, the repute of + which, perhaps, is greater than its real efficacy. Even if they do no + good, these applications are harmless. +<br> + +<a name="p2420"></a><b><i>2420. Baldness</i></b><br> +<br> + The decoction of boxwood, which has been found successful in some + cases of baldness, is thus made:—Take of the common box, which grows + in garden borders, stems and leaves four large handfuls; boil in three + pints of water, in a closely covered vessel, for a quarter of an hour, + and let it stand in a covered earthenware jar for ten hours or more; + strain, and add an ounce and a half of eau-de-Cologne or + lavender-water, to make it keep. The head should be well washed with + this solution every morning. +<br> +<p align="right"><i><span style="color: #A82C28">Never Quit Certainty for Hope.</span></i></p><br> + +<a name="p2421"></a><b><i>2421. Lotion for the Cure and Prevention of Baldness</i></b><br> +<br> + Eau-de-Cologne, two ounces; tincture of cantharides, two drachms; oil + of rosemary, oil of nutmeg, and oil of lavender, each ten drops. To be + rubbed on the bald part of the head every night. +<br> + +<a name="p2422"></a><b><i>2422. Remedy for Rheumatism, Lumbago, Sprains, Bruises, Chilblains, and Bites of Insects.</i></b><br> +<br> + One raw egg well beaten, half a pint of vinegar, one ounce of spirits + of turpentine, a quarter of an ounce of spirits of wine, a quarter of + an ounce of camphor. These ingredients to be beaten well together, + then put in a bottle and shaken for ten minutes, after which, to be + corked down tightly to exclude the air. In half an hour it is fit for + use.<br> +<br> + <i>Directions</i>.—To be well rubbed in, two, three, or four times a day. + For rheumatism in the head, to be rubbed at the back of the neck and + behind the ears. This mixture should not be used for broken chilblains. +<br> + +<a name="p2423"></a><b><i>2423. Excellent Remedy for Sprains</i></b><br> +<br> + Put the white of an egg into a saucer; keep stirring it with a piece + of alum about the size of a walnut, until it becomes a thick jelly; + apply a portion of it on a piece of lint or tow large enough to cover + the sprain, changing it for a fresh one as often as it feels warm or + dry. The limb should be kept in a horizontal position by placing it on + a chair. +<br> + +<a name="p2424"></a><b><i>2424. Remedy for Blistered Feet</i></b><br> +<br> + Rub the feet, on going to bed, with spirits mixed with tallow, dropped + from a lighted candle into the palm of the hand. +<br> + +<a name="p2425"></a><b><i>2425. Boils</i></b><br> +<br> +These should be brought to a head by warm poultices of camomile + flowers, or boiled white lily root, or onion root; by fermentation + with hot water, or by stimulating plasters. When perfectly ripe and + ready to break, they may be discharged by a needle or the lancet.<br> +<br> + <i>Constitutional treatment:</i>—Peruvian bark, and port wine, and + sea-bathing are desirable. Gentle purgatives should be given + occasionally. +<br> + +<a name="p2426"></a><b><i>2426. Bunions</i></b><br> +<br> + Bunions may be checked in their early development by binding the joint + with adhesive plaster, and keeping it on as long as any uneasiness is + felt. The bandaging should be perfect, and it might be well to extend + it round the foot. An inflamed bunion should be poulticed, and larger + shoes be worn. Iodine, twelve grains; lard or spermaceti ointment, + half an ounce, makes a capital ointment for bunions. It should be + rubbed on gently twice or thrice a day. +<br> + +<a name="p2427"></a><b><i>2427. Cure of Warts</i></b><br> +<br> + The easiest way to get rid of warts is to pare off the thickened skin + which covers the prominent wart; cut it off by successive layers; + shave it till you come to the surface of the skin, and till you draw + blood in two or three places. When you have thus denuded the surface + of the skin, rub the part thoroughly over with <i>lunar caustic</i>. One + effective operation of this kind will generally destroy the wart; if + not, cut off the black spot which has been occasioned by the caustic, + and apply the caustic again, or <i>acetic acid</i> may be applied in order + to get rid of it. +<br> + +<a name="p2428"></a><b><i>2428. Corns (1)</i></b><br> +<br> + Any remedy for these painful growths, to be effectual, must include + removal of the usual cause—pressure by tight or ill-fitting boots. + Strong acetic acid may be used, but great care is necessary in + applying it, to avoid burning the adjacent parts. <i>Soft corns</i> may be + cured by extract of lead. +<br> + +<a name="p2429"></a><b><i>2429. Corns (2)</i></b><br> +<br> + A very good remedy for corns is that known as "Celandine," which is + harmless and easily applied. Any chemist will supply it. +<br> + +<a name="p2430"></a><b><i>2430. To Cure Stings of Bees and Wasps</i></b><br> +<br> + 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 is consequently always left in the + wound; that of a wasp is pointed only, so that the latter insect can + sting more than once, which a bee cannot do. When stung by a bee, let + the sting be instantly pulled out; for the longer it remains in the + wound, the deeper it will pierce, owing to its peculiar form, and emit + more of the poison. The sting is hollow, and the poison flows through + it, which is the sole cause of the pain and inflammation. The pulling + out of the sting should he 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 inflammation, if any, will ensue. + If hartshorn drops are immediately afterwards rubbed on the part, the + cure will be more complete. +<br> + +<a name="p2431"></a><b><i>2431. A Cure for Bee Stings, etc.</i></b><br> +<br> + Among other simple remedies for this purpose, rubbing the part + affected with sweet oil, the juice of onion, or the blue bag used in + washing, slightly moistened, will be found efficacious. +<br> + +<a name="p2432"></a><b><i>2432. Nettle Stings</i></b><br> +<br> + The sting of a nettle may be cured by rubbing the part with rosemary, + mint, or sage leaves. Dock leaves are also said to supply an effectual + remedy. +<br> + +<a name="p2433"></a><b><i>2433. Arnica for Bites</i></b><br> +<br> +A correspondent of the <i>Times</i> says: + + <blockquote> "Noticing in your paper an account of the death of a man from the + bite of a cat, I beg to trouble you with the following case, which + occurred to myself about three weeks ago:—I took a strange dog + home, which produced consternation among the cats. One of them I + took up, to effect a reconciliation between her and the dog. In her + terror, she bit me so severely on the first finger of the left hand, + as not only to cause four of the teeth of her lower jaw to enter the + flesh, but so agonizing was her bite that the pressure of her palate + caused the finger to swell at the joint on the opposite side to + where the lower teeth entered the finger. In a minute or two the + pain was about as excruciating as anything I ever felt—certainly + greater than I have suffered from a wound. I got some tincture of + arnica, diluted with about twelve times the quantity of water, and + proceeded to bathe the finger well with it. In about half a minute + the blood began to flow freely, the pain ceased, and the swelling + abated, and up to this moment I have had no further inconvenience or + pain, not even soreness."</blockquote> +<br> + +<a name="p2434"></a><b><i>2434. Cure for Burns</i></b><br> +<br> + Of all applications for a burn, there are none equal to a simple + covering of common <i>wheat flour</i>. This is always at hand; and while it + requires no skill in using, it produces most astonishing effects. The + moisture produced 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 matters continue flowing, they are absorbed, and + prevented from producing irritation, as they would do if kept from + passing off by oily or resinous applications, while the greater the + amount of those absorbed by the flour, the thicker the protective + covering. Another advantage 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 removing. It may occasionally be + washed off very carefully, when the crust that it forms has become + dry, and a new covering be sprinkled on. +<br> + +<a name="p2435"></a><b><i>2435. Remedy for Burns and Scalds</i></b><br> +<br> + Take chalk and linseed, or common olive oil, and mix them in such + proportions as will produce a compound as thick as thin honey; then + add vinegar so as to reduce it to the thickness of treacle; apply with + a soft brush or feather, and renew the application from time to time. + Each renewal brings fresh relief, and a most grateful coolness. If the + injury is severe, especially if it involve the chest, give ten drops + of laudanum to an adult, and repeat it in an hour, and again a third + time. To a child of ten years give, in like manner, only three drops, + but beware of giving any to an infant. This plan with an internal + stimulant, according to age, as brandy, or salvolatile, or both, + should be at once adopted, until the arrival of the medical attendant. +<br> + +<a name="p2436"></a><b><i>2436. Lime-Water</i></b><br> +<br> + Lime-water beaten up with sweet oil is an excellent application for + burns. +<br> + +<a name="p2437"></a><b><i>2437. Pitting in Small Pox</i></b><br> +<br> + The following is a simple process that has been adopted most + successfully, not only in cases of small pox, in which it completely + prevented pitting, but in all eruptive diseases generally, such as + measles, scarlatina, nettlerash, chicken pox, &c., relieving the + itching, tingling, and irritation of those complaints, and thereby + affording great relief, especially in the case of children. It + consists in smearing the whole surface of the body, after the eruption + is fairly out, with bacon fat; and the simplest way of employing it is + to boil thoroughly a small piece of bacon with the skin on, and when + cold to cut off the skin with the fat adhering to it, which is to be + scored crosswise with a knife, and then gently rubbed over the surface + once, twice, or thrice a day, according to the extent of the eruption + and the recurrence of itching and irritation.<br> +<br> + Another plan, practised by Dr. Allshorn, of Edinburgh, is to mix three + parts of oil with one of white wax, by heat, and while warm and fluid + to paint over the face and neck with a camel-hair brush. As this cools + and hardens it forms a mask, which effectually excludes the air, and + prevents pitting. It is said that if light is admitted into the + patient's room through yellow blinds, so that the red and blue rays of + the sun are excluded, pitting will be prevented. +<br> + +<a name="p2438"></a><b><i>2438. Cutaneous Eruptions</i></b><br> +<br> + The following mixture is very useful in all cutaneous eruptions: + Ipecacuanha wine, four drachms; flowers of sulphur, two drachms: + tincture of cardamoms, one ounce. Mix: one teaspoonful to be taken + three times a day, in a wineglassful of water. +<br> + +<a name="p2439"></a><b><i>2439. Wash for a Blotched Face</i></b><br> +<br> + Rose water, three ounces: sulphate of zinc, one drachm. Mix; wet the + face with it, gently dry it, and then touch it over with cold cream, + which also dry gently off. +<br> + +<a name="p2440"></a><b><i>2440. Freckles</i></b><br> +<br> + To disperse them, take one ounce of lemon juice, a quarter of a drachm + of powdered borax, and half a drachm of sugar; mix, and let them stand + a few days in a glass bottle till the liquor is fit for use, then rub + it on the hands and face occasionally. +<br> + +<a name="p2441"></a><b><i>2441. To Remove Freckles</i></b><br> +<br> + Dissolve, in half an ounce of lemon juice, one ounce of Venice soap, + and add a quarter of an ounce each of oil of bitter almonds, and + deliquated oil of tartar. Place this mixture in the sun till it + acquires the consistency of ointment. When in this state add three + drops of the oil of rhodium and keep it for use. Apply it to the face + and hands in the manner following:—Wash the parts at night with + elder-flower water, then anoint with the ointment. In the morning + cleanse the skin by washing it copiously in rose water. +<br> + +<a name="p2442"></a><b><i>2442. Wash for Sunburn</i></b><br> +<br> + Take two drachms of borax, one drachm of Roman alum, one drachm of + camphor, half an ounce of sugar candy, and a pound of ox-gall. Mix and + stir well for ten minutes or so, and repeat this stirring three or + four times a day for a fortnight, till it appears clear and + transparent. Strain through blotting-paper, and bottle up for use. +<br> + +<a name="p2443"></a><b><i>2443. Teething</i></b><br> +<br> + Young children, whilst cutting their first set of teeth, often suffer + severe constitutional disturbance. At first there is restlessness and + peevishness, with slight fever, but not unfrequently these are + followed by convulsive fits, as they are commonly called, which are + caused by the brain becoming irritated; and sometimes under this + condition the child is either cut off suddenly, or the foundation of + serious mischief to the brain is laid.<br> +<br> + The remedy, or rather the safeguard against these frightful + consequences, is trifling, safe, and almost certain, and consists + merely in lancing the gum covering the tooth which is making its way + through. When teething is about it may be known by the spittle + constantly drivelling from the mouth and wetting the frock. The child + has its fingers often in its mouth, and bites hard any substance it + can get hold of. If the gums be carefully looked at, the part where + the tooth is pressing up is swollen and redder than usual; and if the + finger be pressed on it the child shrinks and cries, showing that the + gum is tender.<br> +<br> + When these symptoms occur, the gum should be lanced, and sometimes the + tooth comes through the next day, if near the surface; but if not so + far advanced the cut heals and a scar forms, which is thought by some + objectionable, as rendering the passage of the tooth more difficult. + This, however, is not so, for the scar will give way much more easily + than the uncut gum. If the tooth do not come through after two or + three days, the lancing may be repeated; and this is more especially + needed if the child be very fractious, and seems in much pain.<br> +<br> + Lancing the gums is further advantageous, because it empties the + inflamed part of its blood, and so relieves the pain and inflammation. + The relief children experience in the course of two or three hours + from the operation is often very remarkable, as they almost + immediately become lively and cheerful. +<br> +<p align="right"><i><span style="color: #A82C28">Contentment will Both Clothe and Feed.</span></i></p><br> + +<a name="p2444"></a><b><i>2444. Cure for Toothache</i></b><br> +<br> + Two or three drops of essential oil of cloves put upon a small piece + of lint or cotton wool, and placed in the hollow of the tooth, will be + found to have the active power of curing the toothache without + destroying the tooth or injuring the gums. +<br> + +<a name="p2445"></a><b><i>2445. Gutta Percha Tooth-Stopping</i></b><br> +<br> + Since the introduction of gutta-percha, the use of metallic + succedaneum for filling decayed teeth has been superseded, especially + in cases where the cavities are large. The gutta-percha is inodorous, + cheap, and can be renewed as often as required. It is only necessary + to soften it by warmth, either by holding it before a fire, or + immersing it in boiling water. Succedaneum is best when the decayed + spots are very small. +<br> + +<a name="p2446"></a><b><i>2446. Succedaneum</i></b><br> +<br> + 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 metallic amalgam used by all + dentists.<br> +<br> + <i>Caution</i>.—As it turns black under the action of the acids of the + mouth, it should be used sparingly for <i>front</i> teeth. A tooth should + never be filled while it is aching. +<br> + +<a name="p2447"></a><b><i>2447. Rose Lipsalve</i></b><br> +<br> +<ol start=1 type="i"><li> + Oil of almonds, three ounces; alkanet, half an ounce. Let them + stand together in a warm place, then strain. Melt one ounce and a + half of white wax and half an ounce of spermaceti with the oil; stir + it till it begins to thicken, and add twelve drops of otto of roses.</li></ol> + +<ol start=2 type="i"><li> + + White wax, one ounce; almond oil, two ounces; alkanet, one + drachm; digest in a warm place, stir till sufficiently coloured, + strain and stir in six drops of otto of roses.</li></ol> +<br> + +<a name="p2448"></a><b><i>2448. Ventilating Bedrooms</i></b><br> +<br> + A sheet of finely perforated zinc, substituted for a pane of glass in + one of the upper squares of a chamber window, is the cheapest and best + form of ventilator; there should not be a bedroom without it. +<br> + +<a name="p2449"></a><b><i>2449. A Simple Method of Ventilation</i></b><br> +<br> + Get a piece of deal two inches wide and one inch thick, and as long as + the width of the sashes of the window in which it is to be used. Care + should be taken to ascertain the width of the sashes exactly, which + may be done by measuring along the top of the lower sash, from one + side of the sash frame to the other. Raise the lower sash—drop in + the piece of wood, so that it rests on the bottom part of the window + frame, the ends being within the stops on either side, and then close + the sash upon it. If properly planed up, no draught can enter between + the wood and the bottom of the sash; but the air can enter the room in + an upward direction, through the opening between the top of the lower + sash and the bottom of the upper sash, any direct draught into the + interior of the room being prevented by the position of the lower sash. +<br> +<p align="right"><i><span style="color: #A82C28">The Quiet Mind Enjoys the Sweetest Rest.</span></i></p><br> + +<a name="p2450"></a><b><i>2450. Bedclothes</i></b><br> +<br> + The perfection 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 protractedly in its own vapours we must + expect an unhealthy effect upon the skin. Where there is too little + allowance for ventilation, insensible perspiration is checked, and + something analogous to fever supervenes; foul tongue, ill taste, and + lack of morning appetite betray the evil. +<br> + +<a name="p2451"></a><b><i>2451. Vapour Baths</i></b><br> +<br> + Vapour baths may be made by putting boiling water in a pan, and + placing a cane-bottom chair in the pan, the patient sitting upon it, + enveloped from head to foot in a blanket covering the bath. Sulphur, + spirit, medicinal, herbal, and other baths may be obtained in the same + manner. They should not be taken except under medical advice. +<br> + +<a name="p2452"></a><b><i>2452. Vapour Bath at Home</i></b><br> +<br> + Another equally easy but far more effectual method of procuring a + vapour bath at home is to attach one end of a piece of gutta-percha + tubing to the snout of a kettle on the fire, and to introduce the + other end below the chair, on which the person who requires the bath + is sitting, enveloped in a blanket as described above. +<br> + +<a name="p2453"></a><b><i>2453. Hot Water</i></b><br> +<br> + In bruises, hot water is the most efficacious, both by means of + insertion and fomentation, in removing pain, and totally preventing + discoloration and stiffness. It has the same effect after a blow. It + should be applied as quickly as possible, and as hot as it can be + borne. The efficacy of hot water in preventing the ill effects of + fatigue is too well-known to require notice. +<br> + +<a name="p2454"></a><b><i>2454. Thinning the Blood</i></b><br> +<br> + It is desirable to consider the means of thinning the blood, when it + has been deprived, by too profuse transpiration in hot, dry winds, of + its aqueous particles, and rendered thick and viscid. Water would + easily supply this want of fluidity if it were capable of mingling + with the blood when in this state; acid matter cannot be ultimately + combined with the blood when the body is in this state. In order to + find a menstruum by which water may be rendered capable of combining + ultimately with the blood, of remaining long in combination with it, + and of thinning it, we must mix it with a substance possessing the + property of a soap, and consequently fit to dissolve viscous matters, + and make them unite with water.<br> +<br> + The soap must contain but little salt, that it may not increase the + thirst of the parched throat. It must not have a disagreeable taste, + that it may be possible to drink a considerable quantity of it: and it + must be capable of recruiting the strength without overloading the + stomach.<br> +<br> + Now all these qualities are to be found in the yolk of egg. No + beverage, therefore, is more suitable (whilst it is very agreeable) + for hot, dry weather than one composed of the yolk of an egg beaten up + with a little sugar according to taste, and mixed with a quart of cool + spring or filtered water, half a glass of Moselle or any other Rhenish + wine, and some lemon juice. The wine, however, may be omitted, and + only the lemon juice be used; in like manner, hartshorn shavings + boiled in water may be substituted for the yolk of egg. Equal + quantities of beef tea and whey are good for delicate infants. +<br> + +<a name="p2455"></a><b><i>2455. Beverage for Hot Weather</i></b><br> +<br> + The yolk of eggs beaten up, lump sugar (to taste), Rhenish wine or + not, citric acid powdered, or tartaric acid (small quantity, exact + quantity soon found); one or two drops of essence of lemon on a lump + of sugar, to make it mix readily with the water; one quart of water. + This is really an excellent, agreeable, and, without the wine, an + inexpensive beverage. +<br> +<p align="right"><i><span style="color: #A82C28">Little Comforts Beget Much Happiness.</span></i></p><br> + +<a name="p2456"></a><b><i>2456. To Ascertain the State of the Lungs</i></b><br> +<br> + Persons desirous of ascertaining the true state of their lungs should + draw in as much breath as they conveniently can, they are then to + count as far as they are able, in a slow and audible voice, without + drawing in more breath. The number of seconds they can continue + counting must be carefully observed; in cases of consumption the time + does not exceed ten, and is frequently less than six seconds; in + pleurisy and pneumonia it ranges from nine to four seconds. When the + lungs are in a sound condition, the time will range as high as from + twenty to thirty-five seconds. +<br> + +<a name="p2457"></a><b><i>2457. To Avoid Catching Cold</i></b><br> +<br> +Accustom yourself to the use of sponging with cold water every morning + on first getting out of bed. It should be followed by a good deal of + rubbing with a wet towel. It has considerable effect in giving tone + to the skin, and maintaining a proper action in it, and thus proves a + safeguard to the injurious influence of cold and sudden changes of + temperature. Sir Astley Cooper said, + + <blockquote> "The methods by which I have preserved my own health are—temperance, early rising, and sponging the body every morning + with cold water, immediately after getting out of bed,—a practice + which I have adopted for thirty years without ever catching cold."</blockquote> +<br> + +<a name="p2458"></a><b><i>2458. How to Prepare Artificial Sea-Water</i></b><br> +<br> + In each gallon of river or rain water dissolve about six ounces of + sea-salt, either by stirring it or suspending it in the water in a + linen or muslin bag. It dissolves as readily in cold as in hot water. + Sea-salt is produced by evaporation of sea-water. Common salt is + sometimes supplied in place of it; but the genuine sea-salt, + manufactured by well-known firms, which can be procured of any grocer + or of most chemists, is specially prepared to enable persons to have a + salt-water bath at home. +<br> + +<a name="p2459"></a><b><i>2459. Change the Water in which Leeches are Kept</i></b><br> +<br> + Once a month in winter, and once a week in summer, is sufficiently + often, unless the water becomes discoloured or bloody, when it should + be changed every day. Either clean pond water or clean rain water + should be employed. +<br> + +<a name="p2460"></a><b><i>2460. Damp Linen</i></b><br> +<br> + Few things are attended with more serious consequences than sleeping + in damp linen. Persons are frequently assured that the sheets have + been at a fire for many hours, but the question is as to what sort of + fire, and whether they have been properly turned, so that every part + has been 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. +<br> + +<a name="p2461"></a><b><i>2461. Improving Camomile Tonic</i></b><br> +<br> + Dried orange peel added to camomile flowers, in the proportion of half + the quantity of the flowers, improves the tonic. +<br> + +<a name="p2462"></a><b><i>2462. Gingerbread Aperient</i></b><br> +<br> + Gingerbread, made with oatmeal or with barley flour, is a very + agreeable aperient for children. Beware of giving children medicines + too frequently. +<br> + +<a name="p2463"></a><b><i>2463. Cod Liver Oil</i></b><br> +<br> + This very beneficial drug, formerly so unpopular on account of its + rank odour and nauseous taste, has of late years largely increased in + consumption through the skilful manipulations of modern science in its + preparation, whereby both the smell and the flavour have been almost + entirely removed, rendering it capable of being taken by even the most + delicate stomach. It is extremely efficacious in cases of consumption + and debility, checking the emaciation, regulating the appetite, and + restoring vitality. Coffee, new milk, and orange wine, whichever the + patient may fancy, are among the best mediums for taking the oil. +<br> +<p align="right"><i><span style="color: #A82C28">A Cup must be Bitter that a Smile will not Sweeten.</span></i></p><br> + +<a name="p2464"></a><b><i>2464. Camomile Flowers</i></b><br> +<br> + Camomile flowers should be gathered on a fine day, and dried upon a + tray placed in the sun. All herbs for medicinal purposes and uses + should be treated in the same manner. +<br> + +<a name="p2465"></a><b><i>2465. Decoction of Sarsaparilla</i></b><br> +<br> + Take four ounces of the root, slice it down, put the slices into four + pints of water, and simmer for four hours. Take out the sarsaparilla, + and beat it into a mash; put it into the liquor again, and boil down + to two pints, then strain and cool the liquor. Dose, a wineglassful + three times a day.<br> +<br> +<i>Use</i>—to purify the blood after a course of mercury; + or, indeed, whenever any taint is given to the constitution, vitiating + the blood, and producing eruptive affections. +<br> + +<a name="p2466"></a><b><i>2466. Preston Salts</i></b><br> +<br> + Take of sal-ammoniac and salts of tartar of each about two ounces; + pound up the sal-ammoniac into small bits, and mix them gently with + the salts of tartar. After being well mixed, add a few drops of oil of + lavender, sufficient to scent, and also a little musk; stop up in a + glass bottle, and when required for use, add a few drops of water, or + spirits of hartshorn, when you will immediately have strong smelling + salts. The musk being expensive, may be omitted, as the salts will be + good without it. Any person can for a few pence obtain these + ingredients at any druggist's, and they will make salts, which, to buy + prepared, would cost, at the least, eighteen pence. +<br> + +<a name="p2467"></a><b><i>2467. Destruction of Rats</i></b><br> +<br> + The following receipt for the destruction originated with Dr. Ure, and + is highly recommended as the best known means of getting rid of these + most obnoxious and destructive vermin.<br> +<br> + Melt hog's-lard in a bottle plunged in water, heated to about 150 + degrees of Fahrenheit; introduce into it half an ounce of phosphorus + for every pound of lard; then add a pint of proof spirit, or whisky; + cork the bottle firmly after its contents have been heated to 150 + degrees, 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 + separates, and may be poured off to be used again for the same + purpose, but not for drinking, for none of it enters into the + combination, but it merely serves to comminute the phosphorus, and + diffuse it in very small particles through the lard.<br> +<br> + 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 into rat-holes. By its luminousness in the dark, it + attracts their notice, and being agreeable to their palates and noses, + it is readily eaten, and proves certainly fatal. +<br> + +<a name="p2468"></a><b><i>2468. To Kill Slugs (1)</i></b><br> +<br> + Take a quantity of cabbage leaves, and either put them into a warm + oven, or heat them before the fire till they get quite soft; then rub + them with unsalted butter, or any kind of fresh dripping, and lay them + in places infested with slugs. In a few hours the leaves will be found + covered with snails and slugs, which may then, of course, be destroyed + in any way the gardener may think fit. +<br> + +<a name="p2469"></a><b><i>2469. To Destroy Slugs (2)</i></b><br> +<br> + Slugs are very voracious, and their ravages often do considerable + damage, not only to the kitchen garden, but to the flower-beds also. + If, now and then, a few slices of turnip be put about the beds, on a + summer or autumnal evening, the slugs will congregate thereon, and may + be destroyed. +<br> + +<a name="p2470"></a><b><i>2470. To Exterminate Beetles</i></b><br> +<br> +<ol start=1 type="i"><li> + Place a few lumps of unslaked lime where they frequent.</li></ol> + +<ol start=2 type="i"><li> + + Set a dish or trap containing a little beer or syrup at the + bottom, and place a few sticks slanting against its sides, so as to + form a sort of gangway for the beetles to climb up it, when they + will go headlong into the bait set for them.</li></ol> + +<ol start=3 type="i"><li> + + Mix equal weights of red lead, sugar, and flour, and place it + nightly near their haunts. This mixture, made into sheets, forms the + beetle wafers sold at the oil shops.</li></ol> +<br> +<p align="right"><i><span style="color: #A82C28">Where Reason Rules Appetite Obeys.</span></i></p><br> + +<a name="p2471"></a><b><i>2471. To Kill Cockroaches</i></b><br> +<br> + A teacupful of well-bruised plaster of Paris, mixed with double the + quantity of oatmeal, to which a little sugar may be added, although + this last-named ingredient is not essential. Strew it on the floor, or + in the chinks where they frequent. +<br> + +<a name="p2472"></a><b><i>2472. Earwigs</i></b><br> +<br> + Earwigs are very destructive insects, their favourite food being the + petals of roses, pinks, dahlias, and other flowers. They may be caught + by driving stakes into the ground, and placing on each an inverted + flower-pot, for the earwigs will climb up and take refuge under the + pot, when they may be taken out and killed. Clean bowls of + tobacco-pipes, placed in like manner on the tops of smaller sticks, + are very good traps: or very deep holes may be made in the ground with + a crowbar, into which they will fall, and may be destroyed by boiling + water. +<br> + +<a name="p2473"></a><b><i>2473. To Destroy Ants</i></b><br> +<br> + Drop some quicklime on the mouth of their nest, and wash it in with + boiling water; or dissolve some camphor in spirits of wine, then mix + with water, and pour into their haunts; or tobacco-water, which has + been found effectual. They are averse to strong scents. Camphor, or a + sponge saturated with creosote, will prevent their infesting a + cupboard. To prevent their climbing up trees, place a ring of tar + about the trunk, or a circle of rag moistened occasionally with + creosote. +<br> + +<a name="p2474"></a><b><i>2474. To Prevent Moths</i></b><br> +<br> +In the month of April or May, beat your fur garments well with a small + cane or elastic stick, then wrap 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 expose them for + twenty-four hours to the air, which will take away 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. +<br> + +<a name="p2475"></a><b><i>2475. To get rid of Moths</i></b><br> +<br> +<ol start=1 type="i"><li> + Procure shavings of cedar wood, and enclose in muslin bags, which + can be distributed freely among the clothes.</li></ol> + +<ol start=2 type="i"><li> + + Procure shavings of camphor wood, and enclose in bags.</li></ol> + +<ol start=3 type="i"><li> + + Sprinkle pimento (allspice) berries among the clothes.</li></ol> + +<ol start=4 type="i"><li> + + Sprinkle the clothes with the seeds of the musk plant.</li></ol> + +<ol start=5 type="i"><li> + + To destroy the eggs—when deposited in woollen cloths, &c., use a + solution of acetate of potash in spirits of rosemary, fifteen grains + to the pint.</li></ol> +<br> + +<a name="p2476"></a><b><i>2476. Bugs</i></b><br> +<br> + Spirits of naphtha rubbed with a small painter's brush into every part + of a bedstead is a certain way of getting rid of bugs. The mattress + and binding of the bed should be examined, and the same process + attended to, as they generally harbour more in these parts than in the + bedstead. Three pennyworth of naphtha is sufficient for one bed. +<br> + +<a name="p2477"></a><b><i>2477. Bug Poison</i></b><br> +<br> +Proof spirit, one pint; camphor, two ounces; oil of turpentine, four + ounces: corrosive sublimate, one ounce, mix. A correspondent says, + + <blockquote> "I have been for a long time troubled with bugs, and never could get + rid of them by any clean and expeditious method, until a friend told + me to suspend a small bag of camphor to the bed, just in the centre, + overhead. I did so, and the enemy was most effectually repulsed, and + has not made his appearance since—not even for a reconnaissance!" </blockquote> + + This is a simple method of getting rid of these pests, and is worth a + trial to see if it be effectual in other cases. +<br> + +<a name="p2478"></a><b><i>2478. Mixture for Destroying Flies (1)</i></b><br> +<br> + Infusion of quassia, one pint; brown sugar, four ounces; ground + pepper, two ounces. To be well mixed together, and put in small + shallow dishes when required. +<br> + +<a name="p2479"></a><b><i>2479. To Destroy Flies (2)</i></b><br> +<br> + To destroy flies in a room, take half a teaspoonful of black pepper in + powder, one teaspoonful of brown sugar, and one tablespoonful of + cream, mix them well together, and place them in the room on a plate, + where the flies are troublesome, and they will soon disappear. +<br> +<p align="right"><i><span style="color: #A82C28">When Appetite Commands, the Pocket Pays.</span></i></p><br> + +<a name="p2480"></a><b><i>2480. Flies (3)</i></b><br> +<br> + Cold green tea, very strong and sweetened with sugar, will, when set + about the room in saucers, attract flies and destroy them. +<br> + +<a name="p2481"></a><b><i>2481. Inks</i></b><br> +<br> +There are many receipts published for making ink; the following is as + useful and economical a mode of producing good ink as any of them: +<br> + +<a name="p2482"></a><b><i>2482. Dr. Ure's Ink</i></b><br> +<br> + For twelve gallons 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 supply that lost in vapour; let + the decoction settle, and draw off the clear liquor. Add to it the + gum, previously dissolved in one and a half gallons of water; dissolve + the green vitriol separately in one and a half gallons of water, and + mix the whole. +<br> + +<a name="p2483"></a><b><i>2483. Ink Powder</i></b><br> +<br> + Ink powder is formed of the dry ingredients for ink, powdered and + mixed. Powdered galls, two pounds; powdered green vitriol, one pound; + powdered gum, eight ounces. Two ounces of this mixture will make one + pint of ink. Cost: galls, 1s. 4d. per pound; green vitriol, 1d. per + pound; powdered gum, 1s. 5d. per pound. +<br> + +<a name="p2484"></a><b><i>2484. Red Writing Ink</i></b><br> +<br> + Best ground Brazil wood, four ounces; diluted acetic acid, one pint; + alum, half an ounce. Boil the ingredients slowly in an enamelled + vessel for one hour, strain, and add an ounce of gum. +<br> + +<a name="p2485"></a><b><i>2485. Marking Ink without Preparation</i></b><br> +<br> + There are several receipts for this ink, but the following is said to + be one of the best of its kind:<br> +<br> + Dissolve separately, one ounce of nitrate of silver, and one and a + half ounce of best washing soda in distilled or rain water. Mix the + solutions, and collect and wash the precipitate in a filter; whilst + still moist, rub it up in a marble or Wedgwood mortar with three + drachms of tartaric acid; add two ounces of distilled water, mix six + drachms of white sugar, and ten drachms of powdered gum arabic, half + an ounce of archil, and water to make up six ounces in measure. +<br> + +<a name="p2486a"></a><b><i>2486a. Ink for Zinc Garden Labels</i></b><br> +<br> + Verdigris, one ounce; sal-ammoniac, one ounce; lampblack, half an + ounce; water, half a pint. Mix in an earthenware mortar, without using + a metal spatula.<br> +<br> + <i>Directions</i>.—To be shaken before use, and used with a clean _quill_ + pen, on bright zinc.<br> +<br> + <i>Note</i>.— Another kind of ink for zinc is also used, made of chloride + of platinum, five grains, dissolved in one ounce of distilled or rain + water; but the first, which is much less expensive, answers perfectly, + if used as directed, on clean bright zinc. +<br> + +<a name="p2486b"></a><b><i>2486b. Manifold Writing<a href="#p2486bf1"><sup>1</sup></a></i></b><br> +<br> +The demand for a rapid and simple method of multiplying letters, + circulars, &c., has led in recent years to the invention of several + ingenious processes. So few copies are obtainable by the ordinary + reporters' system of sheets of tissue paper, or "flimsy," interleaved + with sheets of prepared black paper, that various kinds of "graphs" + have been produced, by which upwards of a hundred, and in some cases + many more, copies may be produced from one writing.<br> +<br> + The "graph" process usually consists of transferring a writing made in + an aniline dye on to a gelatine surface, from which, by the + application of successive sheets of paper, subjected to a smoothing + pressure by the hand, a number of copies may be obtained, in a manner + very similar to the ordinary lithographic process. All those which may + be classed as "gelatine transfer" processes are, however, open to the + objection that, after a certain number of copies, the colour grows + very faint.<br> +<br> + Some other methods of manifold writing, such es the Edison, the + Trypograph, the Cyclostyle, &c. (by which 1,000 copies can be taken + from one writing), do not possess this fault, being based on a + principle of a fine stencil on prepared paper, and squeezing ink + through the minute perforations on to a sheet of paper fixed + underneath. The writing in these stencil systems, however, has a + "dotty" and broken appearance, displeasing to many eyes—the + Cyclostyle being, perhaps, least faulty in this respect. For those who + would like to make a gelatine "graph," we append the following recipe:<br> +<br> + Six parts by weight of pure glycerine, four parts by weight of water, + two parts of barium sulphate, and one part of sugar. Mix them, and let + them soak for twenty-four hours; then melt at a gentle heat, stir + until thoroughly mixed, and pour the composition into a tray. Any + chemist will supply an aniline dye for the ink. + <br> +<br> +<hr width="25%" align="left"> +<br> +<br> +<a name="p2486bf1"><span style="color: #FF0000;">Footnote 1:</span></a> Both these sections were numbered 2486 in the original text.<br> +<a href="#p2486b">return to footnote mark</a> +<br> +<p align="right"><i><span style="color: #A82C28">Every Pea Helps to Fill the Peck.</span></i></p><br> + +<a name="p2487"></a><b><i>2487. Cements</i></b><br> +<br> + + The term "cement" includes all those substances employed for the + purpose of causing the adhesion of two or more bodies, whether + originally separate, or divided by an accidental fracture. As the + various substances that may require cementing differ very much in + texture, &c., a number of cements possessed of very different + properties are required, because a cement that answers admirably under + one set of circumstances may be perfectly useless in others. The + general principles upon which the success or failure of cementing + usually depends are:<br> +<br> + The different parts of a solid are held together by an attraction + between their several particles, which is termed the attraction of + cohesion. This attraction acts only when the particles are in the + closest possible contact: even air must not be between them. If, after + breaking any substance, we could bring the particles into as close a + contact as before, and perfectly exclude 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 between 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.<br> +<br> + The cohesion between the particles of the cement is very much less + than the adhesion of the cement to other bodies; and if torn apart, + the connected joint gives way, not by the loosening of the 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. + To unite broken substances with a thick cement is disadvantageous, the + object being to bring the surfaces as closely together as possible. + The general principles that ought always to be borne in mind having + been mentioned, the manufacture and uses of some of the more useful + cements may be described. +<br> + +<a name="p2488"></a><b><i>2488. Mouth Glue</i></b><br> +<br> + The very useful preparation sold under this title is merely a thin + cake of soluble glue, which, when moistened with the tongue, furnishes + a ready means of uniting papers, &c. 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 required shape when cool. (<i>See</i> + <b>Liquid Glue</b>, No. <a href="#p2491">2491</a>.) +<br> +<p align="right"><i><span style="color: #A82C28">Economy is the Household Mint.</span></i></p><br> + +<a name="p2489"></a><b><i>2489. Paste</i></b><br> +<br> +Paste is usually made by rubbing up flour with cold water, and + boiling; if 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 quarter pound of alum, and a little warm water; + when mixed, the requisite quantity of boiling water should be poured + on whilst the mixture is being stirred. Paste is only adapted to + cementing paper; when used it should spread on one side of the paper, + which should then be folded with the pasted side inwards, and allowed + to remain a few minutes before being opened and used; this swells the + paper, and permits its being mere smoothly and securely attached. If + kept for a few days, paste becomes mouldy, and after a short time + putrid; this inconveince may be obviated by the use of: +<br> + +<a name="p2490"></a><b><i>2490. Permanent Paste</i></b><br> +<br> + 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 mixed; this, if prevented + from drying, by being kept in a covered pot, remains good any length + of time, and is therefore convenient; but unfortunately it is + extremely poisonous, though its excessively nauseous taste would + prevent its being swallowed accidentally. It possesses the great + advantage of not being liable to the attacks of insects. +<br> + +<a name="p2491"></a><b><i>2491. Liquid Glue</i></b><br> +<br> + The liquid glue of the shops is made by dissolving shellac in water, by + boiling it along with borax, which possesses the peculiar property of + causing the solution of the resinous lac. This preparation 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. +<br> + +<a name="p2492"></a><b><i>2492. Common Glue</i></b><br> +<br> + Of the use of <i>common glue</i> very little need be said; it should always + be prepared in a gluepot or double vessel, to prevent its being + burned, which injures it very materially. The chief 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, however, can be + obviated by employing in the outer vessel some liquid which boils at a + higher temperature than pure water, such as a saturated solution of + salt (made by adding one-third as much salt as water). This boils at + 224° Fahr., 12° above the heat of boiling water, and enables the glue + in the inner vessel to be heated to a much higher temperature than + when pure water is employed. If a saturated solution of nitre is used, + the temperature rises still higher. +<br> + +<a name="p2493"></a><b><i>2493. Diamond Cement</i></b><br> +<br> + Soak isinglass in water till it is soft; then dissolve it in the + smallest possible quantity 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.<br> +<br> + <i>Directions for Use</i>.— Liquefy the cement by plunging the bottle in + hot water, and use it directly. The cement improves the oftener the + bottle is thus warmed; it resists the action of water and moisture + perfectly. +<br> + +<a name="p2494"></a><b><i>2494. Rice Flour Cement</i></b><br> +<br> + An excellent cement may be made from rice flour, which is at present + used for that purpose in China and Japan. It is only necessary to mix + the rice flour intimately with cold water, and gently simmer it over a + fire, when it readily forms a delicate and durable cement, not only + answering all the purposes of common paste, but admirably adapted for + joining together paper, cards, &c., in forming the various beautiful + and tasteful ornaments which afford much employment and amusement to + the ladies. When made of the consistence of plaster-clay, models, + busts, bas-relievos, &c., may be formed of it; and the articles, when + dry, are susceptible of high polish, and are very durable. +<br> + +<a name="p2495"></a><b><i>2495. Using Egg</i></b><br> +<br> + The white of an egg, well beaten with quicklime, and a small quantity + of very old cheese, forms an excellent substitute for cement, when + wanted in a hurry, either for broken china or old ornamental glassware. +<br> + +<a name="p2496"></a><b><i>2496. Cement for Broken China, Glass, &c.</i></b><br> +<br> + This cement being nearly colourless, possesses advantages which liquid + glue and other cements do not.—Dissolve half an ounce of gum acacia, + in a wineglass of boiling water; add plaster of Paris sufficient to + form a thick paste, and apply it with a brush, to the parts required + to be cemented together. +<br> +<p align="right"><i><span style="color: #A82C28">At Night Nature is in Mourning for the Loss of the Sun.</span></i></p><br> + +<a name="p2497"></a><b><i>2497. Lime and Egg Cement</i></b><br> +<br> + 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 <i>boiling</i> 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 mixture, so 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 withstanding boiling + water. Cements made with lime and blood, scraped cheese, or curd, may + be regarded as inferior varieties of it. +<br> + +<a name="p2498"></a><b><i>2498. White Lead as Cement</i></b><br> +<br> + Cracked vessels of earthenware and glass may often be usefully, though + not ornamentally, repaired by white lead spread on strips of calico, + and secured with bands of twine. +<br> + +<a name="p2499"></a><b><i>2499. Marine Glue</i></b><br> +<br> + In point of strength, all ordinary cements yield the palm to Jeffery's + Patent Marine Glue, a compound of India-rubber, shellac, and coal-tar + naphtha. Small quantities can be purchased at most of the tool + warehouses, at cheaper rates than it can be made. The colour of this + glue, however, prevents its being much used. +<br> + +<a name="p2500"></a><b><i>2500. Coaguline</i></b><br> +<br> + An exceedingly strong, and at the same time a transparent and + colourless cement is made by Messrs. Kay Brothers, of Stockport, and + is sold by most fancy stationers and chemists under the name of + Coaguline. It is easily and quickly applied, and will be found + extremely serviceable in repairing glass, china, and stone articles. + It is inexpensive. +<br> + +<a name="p2501"></a><b><i>2501. Red Cement</i></b><br> +<br> + Red Cement which is employed by instrument makers for cementing glass + to metals, and which is very cheap, and exceedingly useful for a + variety of purposes, is made by melting five parts of black rosin, one + part of yellow wax, and then stirring in gradually one part of red + ochre or Venetian red, in fine powder, and previously <i>well dried</i>. + This cement requires to be melted before use, and it adheres better if + the objects to which it is applied are warmed. +<br> + +<a name="p2502"></a><b><i>2502. A Soft Cement for Corks</i></b><br> +<br> + A soft cement, of a somewhat similar character to that just described, + is useful for covering the corks of preserved fruit, and other + bottles. It is made by melting yellow wax with an equal quantity of + rosin, 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. +<br> + +<a name="p2503"></a><b><i>2503. Mastic Cement</i></b><br> +<br> + This is employed for making a superior coating to inside walls, but + must not be confounded with the <i>resin mastic</i>. 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 quicklime, in fine _dry_ + powder. 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 steps), by filling up the missing + parts. The employment of Roman cement, plaster, &c., for masonry + work, hardly comes within the limits of Domestic Manipulation. +<br> + +<a name="p2504"></a><b><i>2504. Cement for Leather and Cloth</i></b><br> +<br> + An adhesive material for uniting the parts of boots and shoes, and for + the seams of articles of clothing, may be made thus:—Take one pound + of gutta-percha, four ounces of India rubber, two ounces of pitch, one + ounce of shellac, two ounces of oil. The ingredients are to be melted + together, and used hot. +<br> +<p align="right"><i><span style="color: #A82C28">Go to Bed with the Lamb and Rise with the Lark.</span></i></p><br> + +<a name="p2505"></a><b><i>2505. Birdlime</i></b><br> +<br> + Take any quantity of linseed oil, say half a pint; put it into an old + pot, or any vessel that will stand the fire without breaking—the + vessel must not be more than one-third full; put it on a slow fire, + stir it occasionally until it thickens as much as required; this will + be known by cooling the stick in water, and trying it with the + fingers. It is best to make it rather harder than for use. Then pour + it into cold water. It can be brought back to the consistency required + with a little Archangel tar. +<br> + +<a name="p2506"></a><b><i>2506. Anglo-Japanese Work</i></b><br> +<br> + This is an elegant and easy domestic art. Take yellow withered + leaves, dissolve gum, black paint, copal varnish, &c. Any articles, + such as an old tea-caddy, flower-pots, fire-screens, screens of all + descriptions, work-boxes, &c., may be ornamented with these simple + materials. Select perfect leaves, dry and press them between the + leaves of books; rub the surface of the article to be ornamented with + fine sand paper, then give it a coat of fine black paint, which should + be procured mixed at a colour shop.<br> +<br> + When dry rub smooth with pumice-stone, and give two other coats. Dry. + Arrange leaves in any manner and variety, according to taste. Gum the + leaves on the under side, and press them upon their places. Then + dissolve some isinglass in hot water, and brush it over the work. Dry. + Give three coats of copal varnish, allowing ample time for each coat + to dry. Articles thus ornamented last for years, and are very + pleasing. +<br> + +<a name="p2507"></a><b><i>2507. Ornamental Leather Work</i></b><br> +<br> + An excellent imitation of carved oak, suitable for frames, boxes, + vases, and ornaments in endless variety, may be made of a description + of leather called basil. The art consists in simply cutting out this + material in imitation of natural objects, and in impressing upon it by + simple tools, either with or without the aid of heat, such marks and + characteristics as are necessary to the imitation. The rules given + with regard to the imitation of leaves and flowers apply to ornamental + leather work. Begin with a simple object, and proceed by degrees to + those that are more complicated.<br> +<br> + Cut out an ivy or an oak leaf, and impress the veins upon it; then + arrange these in groups, and affix them to frames, or otherwise. The + tools required are ivory or steel points of various sizes, punches, + and tin shapes, such as are used for confectionery. The points may be + made out of the handles of old tooth-brushes. Before cutting out the + leaves the leather should be well soaked in water, until it is quite + pliable. When dry, it will retain the artistic shape. Leaves and stems + are fastened together by means of liquid glue, and varnished with any + of the drying varnishes, or with sealing-wax dissolved to a suitable + consistency in spirits of wine. Wire, cork, gutta-percha, bits of + stems of trees, &c., may severally be used to aid in the formation of + groups of buds, flowers, seed-vessels, &c. +<br> + +<a name="p2508"></a><b><i>2508. Black Paper Patterns</i></b><br> +<br> + Mix some lamp-black with sweet oil. With a piece of flannel cover + sheets of writing-paper with the mixture; dab the paper dry with a bit + of fine linen. When using, put the black side on another sheet of + paper, and fasten the corners together with small pins. Lay on the + back of the black paper the pattern to be drawn, and go over it with + the point of a steel drawing pencil: the black will then leave the + impression of the pattern on the undersheet, on which you may draw it + with ink. +<br> + +<a name="p2509"></a><b><i>2509. Patterns on Cloth or Muslin</i></b><br> +<br> + Patterns on cloth or muslin are drawn with a pen dipped in stone blue, + a bit of sugar and a little water; wet to the consistence wanted. +<br> + +<a name="p2510"></a><b><i>2510. Feather Flowers: Materials</i></b><br> +<br> + Procure the best white swan or goose feathers; have them plucked off + the fowl with care not to break the web; free them from down, except a + small quantity on the shaft of the feather. Get also a little fine + wire, different sizes; a few skeins of fine floss silks, some good + cotton wool or wadding, a reel of No. 4 Moravian cotton, a skein of + Indian silk, some starch and gum for pastes, and a pair of small sharp + scissors, a few sheets of coloured silk paper, and some water colours. +<br> +<p align="right"><i><span style="color: #A82C28">Eating and Drinking Shouldn't Keep Us from Thinking.</span></i></p><br> + +<a name="p2511"></a><b><i>2511. Patterns for Petals</i></b><br> +<br> + Having procured two good specimens of the flower you wish to imitate, + carefully pull off the petals of one, and, with a piece of tissue + paper, cut out the shape of each, taking care to leave the shaft of + the feather at least half an inch longer than the petal of the flower. + Carefully bend the feather with the thumb and finger to the proper + shape; mind not to break the web. +<br> + +<a name="p2512"></a><b><i>2512. Stem and Heart of a Flower</i></b><br> +<br> + Take a piece of wire six inches long; across the top lay a small piece + of cotton wool, turn the wire over it, and wind it round until it is + the size of the heart or centre of the flower you are going to + imitate. If a single flower, cover it with paste or velvet of the + proper colour, and round it must be arranged the stamens; these are + made of fine Indian silk, or feathers may be used for this purpose. + After the petals have been attached, the silk or feather is dipped + into gum, and then into the farina. Place the petals round, one at + time, and wind them on with Moravian cotton, No. 4. Arrange them as + nearly like the flower you have for a copy as possible. Cut the stems + of the feathers even, and then make the calyx of feathers, cut like + the pattern or natural flower. For the small flowers the calyx is made + with paste. Cover the stems with paper or silk the same as the + flowers; the paper must be cut in narrow strips, about a quarter of an + inch wide. +<br> + +<a name="p2513"></a><b><i>2513. Pastes of Calyx, Hearts, and Buds of Flowers</i></b><br> +<br> + Take common white starch and mix it with gum water until it is the + substance of thick treacle; colour it with the dyes used for the + feathers, and keep it from the air. +<br> + +<a name="p2514"></a><b><i>2514. To make the Farina</i></b><br> +<br> + Use common ground rice, mixed into a stiff paste with any dye; dry it + before the fire, and when quite hard, pound it to a fine powder. The + buds, berries, and hearts of some double flowers are made with cotton + wool, wound around wire, moulded to the shape with thumb and finger. + Smooth it over with gum water, and when dry, cover the buds, berries, + or calyx with the proper coloured pastes; they will require one or two + coats, and may be shaded with a little paint, and then gummed and left + to dry. +<br> + +<a name="p2515"></a><b><i>2515. Flowers of Two or More Shades</i></b><br> +<br> + Flowers of two or more shades are variegated with water colours, mixed + with lemon juice, ultramarine and chrome for blue; and to produce + other effects, gold may also be used in powder, mixed with lemon juice + and gum water. +<br> + +<a name="p2516"></a><b><i>2516. To Dye Feathers Blue</i></b><br> +<br> + Into two pennyworth of oil of vitriol mix two pennyworth of the best + indigo in powder; let it stand a day or two; when wanted shake it + well, and into a quart of boiling water put one tablespoonful of the + liquid. Stir it well, put the feathers in, and let them simmer a few + minutes. +<br> + +<a name="p2517"></a><b><i>2517. Yellow</i></b><br> +<br> + Put a tablespoonful of the best turmeric into a quart of boiling + water; when well mixed put in the feathers. More or less of the + turmeric will give them different shades, and a very small quantity of + soda will give them an orange hue. +<br> + +<a name="p2518"></a><b><i>2518. Green</i></b><br> +<br> + Mix the indigo liquid with turmeric, and pour boiling water over it; + let the feathers simmer in the dye until they have acquired the shade + you want them. +<br> + +<a name="p2519"></a><b><i>2519. Pink</i></b><br> +<br> + Three good pink saucers in a quart of boiling water, with a small + quantity of cream of tartar. If a deep colour is required, use four + saucers. Let the feathers remain in the dye several hours. +<br> + +<a name="p2520"></a><b><i>2520. Red</i></b><br> +<br> + In a quart of boiling water dissolve a teaspoonful of cream of tartar; + put in one tablespoonful of prepared cochineal, and then a few drops + of muriate of tin. This dye is expensive, and scarlet flowers are best + made with the plumage of the red ibis, which can generally be had of a + bird-fancier or bird-stuffer, who will give directions how it should + be applied. +<br> +<p align="right"><i><span style="color: #A82C28">We Seldom Repent of Having Eaten Too Little.</span></i></p><br> + +<a name="p2521"></a><b><i>2521. Lilac</i></b><br> +<br> + About two teaspoonfuls of cudbear into about a quart of boiling water; + let it simmer a few minutes before you put in the feathers. A small + quantity of cream of tartar turns the colour from lilac to amethyst. +<br> + +<a name="p2522"></a><b><i>2522. Black; Crimson</i></b><br> +<br> +<i>See Instructions upon Dyeing, par.</i> <a href="#p2682">2682</a>, <i>et seq,</i> +<br> + +<a name="p2523"></a><b><i>2523. Preparation of Feathers for Dyeing</i></b><br> +<br> + The feathers must be put into hot water, and allowed to drain before + they are put into the dyes. After they are taken out of the dye, rinse + them two or three times in clear cold water (except the red, which + must only be done once), then lay them on a tray, over which a cloth + has been spread, before a good fire; when they begin to dry and + unfold, draw each feather gently between your thumb and finger, until + it regains its proper shape. +<br> + +<a name="p2524"></a><b><i>2524. Leaves of the Flowers</i></b><br> +<br> + These are made of green feathers, cut like those of the natural + flower, and serrated at the edge with a very small pair of scissors. + For the calyx of a moss-rose the down is left on the feather, and is a + very good representation of the moss on the natural flower. +<br> + +<a name="p2525"></a><b><i>2525. Waxen Flowers and Fruit</i></b><br> +<br> +There is no art more easily acquired, nor more encouraging in its + immediate results, than that of modelling flowers and fruit in wax. + The art, however, is attended by this draw-back—that the materials + required are somewhat expensive. +<br> + +<a name="p2526"></a><b><i>2526. Materials for Wax Flowers</i></b><br> +<br> + The appliances required for commencing the making of waxen flowers + will cost from 20s. to 30s., and may be obtained at most fancy + repositories in large towns. Persons wishing to commence the art would + do well to inquire for particulars, and see specimens of materials; + because in this, as in every other pursuit, there are novelties and + improvements being introduced, which no book can give an idea of. +<br> + +<a name="p2527"></a><b><i>2527. Petals and Leaves of Wax Flowers</i></b><br> +<br> + Petals and leaves of wax flowers are made of sheets of coloured wax, + which may be purchased in packets of assorted colours. +<br> + +<a name="p2528"></a><b><i>2528. Stems</i></b><br> +<br> + The stems are made of wire of suitable thicknesses, covered with silk, + and overlaid with wax; and the leaves are frequently made by thin + sheets of wax pressed upon leaves of embossed calico. Leaves of + various descriptions are to be obtained of the persons who sell the + materials for wax flower making. +<br> + +<a name="p2529"></a><b><i>2529. Models for Wax Flowers</i></b><br> +<br> + Ladies will often find among their discarded artificial flowers, + leaves and buds that will serve as the base of their wax models. +<br> + +<a name="p2530"></a><b><i>2530. Natural Models for Wax Flowers</i></b><br> +<br> + The best guide to the construction of a flower—far better than + printed diagrams or patterns—is to take a flower, say a <i>tulip</i>, a + <i>rose</i>, or a <i>camellia</i>. If possible, procure <i>two</i> flowers, nearly + alike; and carefully pick one of them to pieces; lay the petals down + in the order in which they are taken from the flower, and then cut + paper patterns from them, and number them from the centre of the + flower, that you may know their relative positions. +<br> + +<a name="p2531"></a><b><i>2531. Putting Petals Together</i></b><br> +<br> + The perfect flower will guide you in getting the wax petals together, + and will enable you to give, not only to each petal but to the + <i>contour</i> of the flower, the characteristics which are natural to it. + In most cases, they are merely pressed together and held in their + places by the adhesiveness of the wax. From the paper patterns the wax + petals or other portions of the flowers may be cut. They should be + cut singly, and the scissors should be frequently dipped into water, + to prevent the wax adhering to the blades. +<br> + +<a name="p2532"></a><b><i>2532. Utilisation of Scraps of Wax</i></b><br> +<br> + The scraps of wax that fall from the cutting will be found useful for + making seed vessels, and other parts of the flowers. +<br> +<p align="right"><i><span style="color: #A82C28">He who Serves Well Need not be Afraid to Ask his Wages.</span></i></p><br> + +<a name="p2533"></a><b><i>2533. Leaves of Flowers</i></b><br> +<br> + Where the manufactured foundations cannot be obtained, patterns of + them should be cut in paper; the venous appearance may be imparted to + the wax by pressing the leaf upon it. +<br> + +<a name="p2534"></a><b><i>2534. Sprigs of Plants</i></b><br> +<br> + In the construction of sprigs, it is most important to be guided by + sprigs of the natural plant, as various kinds of plants have many + different characteristics in the grouping of their flowers, leaves and + branches. +<br> + +<a name="p2535"></a><b><i>2535. Selection of Sheets of Wax</i></b><br> +<br> + When about to copy a flower, take care in the selection of good sheets + of wax, and see that their colours are precisely those of the flower + you desire to imitate. +<br> + +<a name="p2536"></a><b><i>2536. Imitation of Tints, Stripes, Spots, &c.</i></b><br> +<br> + For the tints, stripes, and spots of variegated flowers, you will be + supplied with colours among the other materials; and the application + of them is precisely upon the principle of water-colour painting. +<br> + +<a name="p2537"></a><b><i>2537. Fruit, &c., in Wax</i></b><br> +<br> + For the imitating of fruit in wax, very different rules are to be + observed. The following directions may, however, be generally + followed:<br> +<br> + The material of which moulds for waxen fruit should be composed is the + <i>best</i> plaster of Paris, such as is used for plaster casts, &c. If + this cannot be procured, the inferior plaster, from the oil-shop, may + be substituted, if it can be obtained <i>quite fresh</i>. If, however, the + plaster is faulty, the results of the modelling will of course be more + or less faulty also. It is the property of plaster of Paris to form a + chemical union with water, and to form a pasto winch rapidly "sets" or + hardens into a substance of the density of firm chalk. The mould must + therefore be formed by impression from the object to be imitated, made + upon the plaster before it sets. +<br> + +<a name="p2538"></a><b><i>2538. Causes of Want of Accuracy</i></b><br> +<br> + The use of an elastic fruit in early experiments leads to a want of + accuracy in the first, steps of the operation, which causes very + annoying difficulties afterwards; and therefore a solid, inelastic + body—an egg boiled hard—is recommended as the first object to be + imitated. +<br> + +<a name="p2539"></a><b><i>2539. Making the Moulds—First Half</i></b><br> +<br> +Having filled a small pudding basin about three-quarters full of damp + sand (the finer the better), lay the egg lengthways in the sand, so + that half of it is above, and half below, the level of the sand, which + should be perfectly smooth around it. Then prepare the plaster in + another basin, which should be half full of water. Sprinkle the + plaster in quickly till it comes to the top of the water, and then, + having stirred it for a moment with a spoon, pour the whole upon the + egg in the other basin. +<br> + +<a name="p2540"></a><b><i>2540. Making the Moulds—Second Half</i></b><br> +<br> + While the half mould thus made is hardening thoroughly, carefully + remove every particle of plaster from the basin in which it was mixed, + and also from the spoon which has been used. This must be done by + placing them both in water and wiping them perfectly clean. This is + highly important, since a small quantity of plaster which has set will + destroy the quality of a second mixing if it is incorporated + therewith. In about five minutes the half mould will be fit to + remove, which may be done by turning the basin up with the right hand + (taking care not to lose the sand), so that the mould falls into the + left hand.<br> +<br> + The egg should then be gently allowed to fall back on the sand out of + the mould; if, however, it adheres, lightly scrape the plaster from + the edge of the mould, and then shake it out into the hollow of the + hand. If, however, the exact half of the egg has been immersed in the + sand, no such difficulty will arise; this shows how important is + exactness in the first position of the object from which a tasting is + to be taken.<br> +<br> + The egg being removed and laid aside, the moulder casting must be + "trimmed;" that is, the sand must be brushed from the flat surface of + the mould with a nail-brush very slightly, without touching the + extreme and sharp edges where the hollow of the mould commences. Then + upon the broad edge from which the sand has been brushed, make four + equi-distant hollows (with the round end of a table-knife), like the + deep impression of a thimble's-end. These are to guide hereafter in + the fixing of the second half of the mould. The egg should now be + replaced in the casting, and the edge of the cast, with the holes, + thoroughly lubricated with sweet oil, laid on with a feather, or what + is better, a large camel-hair brush. +<br> +<p align="right"><i><span style="color: #A82C28">Father and Mother are Kind, but God is Kinder.</span></i></p><br> + +<a name="p2541"></a><b><i>2541. Casting Second Half of Mould</i></b><br> +<br> + Into the small pudding basin from which the sand has been emptied, + place with the egg upper-most the half mould, which, if the operation + has been managed properly, should <i>fit</i> close at the edges to the side + of the vessel; then prepare some more liquid plaster as before, and + pour it upon the egg and mould, and while it is hardening, round it + with the spoon as with the first half. +<br> + +<a name="p2542"></a><b><i>2542. Completion of Mould</i></b><br> +<br> + In due time remove the whole from the basin; the halves will be found + readily separable, and the egg being removed, the mould is ready to + cast in, after it has been set aside for an hour or two, so as to + completely harden. This is the simplest form of mould, and all are + made upon the same principle. +<br> + +<a name="p2543"></a><b><i>2543. Casting Egg in Wax</i></b><br> +<br> + The casting of an egg is not merely interesting as the first step in a + series of lessons, but as supplying a means of imitating peculiarly + charming objects, which the student of natural history tries almost in + vain to preserve. We shall proceed, then, with the directions for the + casting of an egg in the mould. +<br> + +<a name="p2544"></a><b><i>2544. Materials required</i></b><br> +<br> + For the first experiments, common yellow wax may be used as the + material, or the ends of half-burnt wax candles. The materials of the + hard (not tallow) composition mould candles will also answer. +<br> + +<a name="p2545"></a><b><i>2545. Large Castings made Hollow</i></b><br> +<br> + Every large object to be imitated in wax should be cast <i>hollow</i>; and + therefore, though the transparent lightness required in the imitation + of fruits is not requisite in an artificial egg, the egg may be cast + upon the same principle as a piece of fruit, in the following manner.<br> +<br> + <i>Firstly</i>. The two pieces of the plaster of Paris mould must be soaked + in hot water for ten minutes.<br> +<br> + <i>Secondly</i>. The wax should in the meantime be very slowly melted in a + small tin saucepan, with a spout to it, care being taken not to allow + it to boil, or it will be discoloured. As to the quantity of wax to be + melted, the following is a general rule:—If a lump, the size of the + object to be imitated, be placed in the saucepan, it should be + sufficient for casting twice, at least.<br> +<br> + <i>Thirdly</i>. As soon as the wax is melted thoroughly, place the saucepan + on the hob of the grate, and taking the parts of the mould from the + hot water, remove the moisture from their surfaces by pressing them + gently with a handkerchief or soft cloth. It is necessary to use what + is called in some of the arts "a very light hand" in this operation, + especially in drying moulds of fruits whose aspect possesses + characteristic irregularities—such as those on the orange, the lemon, + or the cucumber. The mould must not be <i>wiped</i>, but only <i>pressed</i>. If + the <i>water</i> has not been hot enough, or if the drying is not performed + quickly, the mould will be too cold, and the wax will congeal too + rapidly, and settle in ridges and streaks; on the other hand, if the + wax has been made too hot, it will adhere to the mould, and refuse to + come out entire.<br> +<br> + <i>Fourthly</i>. Having laid the two halves of the mould so that there can be + no mistake in fitting the one in its exact place quickly on the other, + pour from the saucepan into <i>one</i> of the half moulds nearly as much + wax as will fill the hollow made by the model (egg), quickly fit the + other half on the top of it, squeeze the two pieces tightly together + in the hand, and still holding them thus, turn them over in every + possible position, so that the wax which is slowly congealing in the + internal hollow of the mould may be of equal thickness in all parts. + Having continued this process at least two minutes, the hands (still + holding and turning the mould) may be immersed in cold water to + accelerate the cooling process. The perfect congealment of the wax may + be known after a little experience by the absence of the sound of + fluid on shaking the mould.<br> +<br> + <i>Fifthly</i>. As soon as the mould is completely cooled, the halves may be + separated carefully, the upper being lifted straight up from the + under, and if the operation has been properly managed, a waxen egg + will be turned out of the mould.<br> +<br> + <i>Lastly</i>. The egg will only require <i>trimming</i>, that is, removing the + ridge which marks the line at which the halves of the mould joined, + and polishing out the scratches or inequalities left by the knife with + a piece of soft rag, wet with spirits of turpentine or spirits of + wine.<br> +<br> + It is always desirable to make several castings of the same object, as + the moulds are apt to get chipped when laid by in a cupboard; and for + this reason, as well as for the sake of practice, we recommend our + pupils to make at least a dozen waxen eggs before they proceed to any + other object. If they succeed in this <i>completely</i>, they may rest + assured that every difficulty which is likely to meet them in any + future operation will be easily overcome. +<br> +<p align="right"><i><span style="color: #A82C28">He Doeth Well Who Doeth Good.</span></i></p><br> + +<a name="p2546"></a><b><i>2546. Colouring the Wax</i></b><br> +<br> + While the wax is yet on the hob, and in a fluid state, stir into it a + little <i>flake white</i>, in powder, and continue to stir the mixture + while it is being poured into the half mould. It will be found that + unless the fixing and shaking of the moulds is managed quickly, the + colouring matter will settle on the side of the half into which the + mixture is poured; a little care in manipulation is therefore again + requisite. The colouring of the wax is a matter which comes easily + enough by experiment. Oranges, lemons, large gooseberries, small + cucumbers, &c.,&c., are excellent objects for practice. +<br> + +<a name="p2547"></a><b><i>2547. Close Imitation of the Surface</i></b><br> +<br> + It will be noted by the accurate observer that the shell of the common + hen's egg has a number of minute holes, which destroy the perfect + smoothness of its appearance. This peculiarity is imitated in the + following simple manner:—In the first place, very slightly prick with + a fine needle the surface of your waxen egg, and then, having smeared + it with spirits of turpentine, rub the surface all over. So as + <i>nearly</i> to obliterate the marks of the needle point. +<br> + +<a name="p2548"></a><b><i>2548. Diaphanie</i></b><br> +<br> + This is a beautiful, useful, and inexpensive art easily acquired, and + producing imitations of the richest and rarest stained glass; and also + of making blinds, screens, skylights, Chinese lanterns, &c., in every + variety of colour and design. +<br> + +<a name="p2549"></a><b><i>2549. Imitation of Coloured Glass</i></b><br> +<br> + In decorating his house an Englishman spends as much money as he can + conveniently spare; the elegances and refinements of modern taste + demand something more than mere comfort; yet though his walls are hung + with pictures, his drawing-rooms filled with bijouterie, how is it + that the windows of his hall, his library, his staircase, are + neglected? The reason is obvious. The magnificent historical old + stained glass might be envied, but could not be brought within the + compass of ordinary means.<br> +<br> + Recent improvements in printing in colours led the way to this + beautiful invention, by which economy is combined with the most + perfect results. A peculiar kind of paper is rendered perfectly + transparent, upon which designs are printed in glass colours (<i>vitre + de couleurs</i>), which will not change with the light. The paper is + applied to the glass with a clear white varnish, and when dry, a + preparation is finally applied, which increases the transparency, and + adds tenfold brilliancy to the effect. +<br> + +<a name="p2550"></a><b><i>2550. Imitation of Half-Light</i></b><br> +<br> + There is another design, printed in imitation of the half-light + (<i>abat-jour</i>); this is used principally for a ground, covering the + whole surface of the glass, within which (the necessary spaces having + been previously cut out before it is stuck on the glass) are placed + medallion centres of Watteau figures, perfectly transparent, which + derive increased brilliancy from the semi-transparency of the + surrounding ground. This is by far the cheapest method, though + involving extra trouble, as the plain grounds printed in sheets are + only a fourth the price of the sheets which contain the medallion + Watteau centres or other small designs suitable for the purpose. +<br> + +<a name="p2551"></a><b><i>2551. Sheets of Designs</i></b><br> +<br> + The transparent sheets measure 20-1/2 in. by 16-1/2, and are ready for + immediate use. The other articles required are some clear white + varnish, some liqueur diaphane, brushes, metal palettes, and ivory + sticks. These are all the appliances required. +<br> + +<a name="p2552"></a><b><i>2552. Calculation of Quantities</i></b><br> +<br> + To ascertain the quantity of designs required, measure your glass + carefully, and then calculate how many sheets it will take (the sheets + being 20-1/2 in. by 16-1/2 in. as given above). The sheets are + arranged so that they can be joined together continuously, or cut to + any size or shape. +<br> + +<a name="p2553"></a><b><i>2553. Practical Instructions</i></b><br> +<br> + Choose a fine day for the operation, as the glass should be perfectly + dry, and unaffected by the humidity of the atmosphere. Of course, if + you have a choice, it is more <i>convenient</i> to work on your glass + before it is fixed in the frame. If you are working on a piece of + unattached glass, lay it on a <i>flat</i> table (a marble slab is + preferable), over which you must previously lay a piece of baize or + cloth to keep the glass steady.<br> +<br> + The glass being thus fixed, clean and polish the side on which you + intend to operate (in windows this is the inner side), then with your + brush lay on it very equably a good coat of the prepared varnish; let + this dry for <i>an hour</i>, more or less, according to the dryness of the + atmosphere and the thickness of the coat of varnish; meantime cut and + trim your designs carefully to fit the glass (if it is one entire + transparent sheet you will find little trouble); then lay them on a + piece of paper, face downwards, and damp the back of them with a + sponge, applied several times, to equalize the moisture.<br> +<br> + In ths operation arrange your time so that your designs may now be + finally left to dry for fifteen minutes before application to the + glass, the varnish on which has now become tacky or sticky, and in a + proper state to receive them. Apply the printed side next to the glass + without pressure; endeavour to let your sheet fall perfectly level and + smooth on your glass, so that you may avoid leaving creases, which + would be fatal.<br> +<br> + Take now your palette, lay it flat on the design, and press out all + the air-bubbles, commencing in the centre, and working them out at the + sides; an ivory stick will be found useful in removing creases: you + now leave this to dry, and after twenty-four hours apply a slight coat + of the liqueur diaphane, leaving it another day, when, if dry, apply a + second coat of the same kind, which must be left several days; + finally, apply a coat of varnish over all. +<br> + +<a name="p2554"></a><b><i>2554. Probable Results</i></b><br> +<br> + If these directions are carefully followed, your glass will never be + affected by time or any variations in the weather; it will defy hail, + rain, frost, and dust, and can be washed the same as ordinary stained + glass, to which, in some respects, it is even superior. +<br> + +<a name="p2555"></a><b><i>2555. Application of Diaphanie</i></b><br> +<br> + It is impossible to enumerate the variety of articles to the + manufacture of which Diaphanie may be successfully applied, as it is + not confined to glass, but can be done on silk, parchment, paper, + linen, &c., <i>after they have been made transparent</i> which may be + accomplished in the following manner: +<br> + +<a name="p2556"></a><b><i>2556. Management of Paper, &c.</i></b><br> +<br> + Stretch your paper, or whatever it may be, on a frame or drawing + board, then apply two successive coats (a day between each) of + diaphanous liquor, and after leaving it to dry for <i>several</i> days, + cover it with a thin layer of very clear size, and when dry it will be + in a fit state to receive the coat of varnish and the designs. +<br> + +<a name="p2557"></a><b><i>2557. Management of Textile Fabrics</i></b><br> +<br> + Silk, linen, or other stuffs should be more carefully stretched, and + receive a thicker coat of size than paper or parchment; the latter may + be strained on a drawing or any other smooth board, by damping the + sheet, and after pasting the edges, stretching it down while damp. + Silk, linen, and other stuffs require to be carefully stretched on a + suitable frame. <i>Whatever you use</i>, take great care to allow time to + dry before applying the liqueur diaphane. +<br> + +<a name="p2558"></a><b><i>2558. Screens, &c., in Diaphanie</i></b><br> +<br> + All kinds of screens, lamp shades and glasses, lanterns, &c., &c., may + be made in this way, as heat will produce no effect upon them. The + transparent pictures are successful, because they may be hung on a + window frame or removed at will, and the window blinds are superior to + anything of that kind yet produced. +<br> + +<a name="p2559"></a><b><i>2559. Vitremanie</i></b><br> +<br> +Vitremanie is a process of imitating painting on glass similar to + Diaphanie, and Potichomanie is a process of like nature by which glass + plates, vases, &c., are made to resemble porcelain. +<br> + +<a name="p2560"></a><b><i>2560. Decalcomanie</i></b><br> +<br> + This recently discovered and beautiful art consists in transferring + coloured drawings to glass, porcelain, china, wood, silk, furniture, + plaster of Paris, alabaster, ivory, paper, paper hangings, windows, + tea trays, oil cloth, and all kinds of fancy articles; in short, + materials of any kind, shape, or size, provided they possess a smooth + surface, can be decorated with Decalcomanie; the immediate result + being an exact resemblance to painting by hand. The art itself is + simple and ingenious, and while affording agreeable occupation to + ladies, it may be made to serve many useful purposes, on account of + the numerous objects which will admit of being thus ornamented. +<br> + +<a name="p2561"></a><b><i>2561. Materials Employed in Decalcomanie</i></b><br> +<br> +<ol start=1 type="i"><li> +A bottle of transfer varnish for fixing the drawings.</li></ol> + +<ol start=2 type="i"><li> + + A bottle of light varnish to pass over the drawings when fixed.</li></ol> + +<ol start=3 type="i"><li> + + A bottle of spirit to clean the brushes, and to remove those + pictures which may not be successful.</li></ol> + +<ol start=4 type="i"><li> + + A piece of beaver cloth about nine inches square.</li></ol> + +<ol start=5 type="i"><li> + + A paper-knife and roller.</li></ol> + +<ol start=6 type="i"><li> + + Two or three camel-hair brushes.</li></ol> + +<ol start=7 type="i"><li> + + A basin of water. </li></ol> + +<ol start=8 type="i"><li> + + A bottle of opaque varnish.</li></ol> +<br> + +<a name="p2562"></a><b><i>2562. Instructions</i></b><br> +<br> + Thoroughly clean and free from grease the article to be decorated; + then, having cut off the white paper margin of the drawing, dip one of + the brushes into the transfer varnish, and give it a very light coat, + being especially careful to cover the whole of the coloured portion, + but not to allow it to touch the blank paper; then lay the drawing, + face downwards, on the object to be ornamented, taking care to place + it at once where it is to remain, as it would be spoilt by moving. If + the varnish, on its first application, is too liquid, allow the + picture to remain for about ten minutes to set.<br> +<br> + Moisten the cloth with water, and lay it gently on the drawing which + has been previously laid in its place on the object to be decorated; + then rub it over with the paper-knife or roller, so as to cause the + print to adhere in every part; this done, remove the cloth, well soak + the paper with a camel-hair brush dipped in water, and immediately + after lift the paper by one corner, and gently draw it off.<br> +<br> + The picture will be left on the object, while the paper will come off + perfectly white. Care must be taken that the piece of cloth, without + being too wet, is sufficiently so to saturate the paper completely. + The drawing must now be washed with a camel-hair brush, in clean + water, to remove the surplus varnish, and then left till quite dry. On + the following day, cover the picture with a light coat of the fixing + varnish, to give brilliancy to the colours. +<br> +<p align="right"><i><span style="color: #A82C28">The Stranger in his Wretchedness...</span></i></p><br> + +<a name="p2563"></a><b><i>2563. To Ornament Dark-coloured Objects</i></b><br> +<br> + To ornament dark-coloured objects, such as the bindings of books, + Russia leather, blotting-cases, leathern bags, &c., the picture must + be previously covered with a mixture of opaque white varnish, taking + care not to pass beyond the outline of the design. On the following + day, proceed according to the instructions given in the preceding + paragraph. +<br> + +<a name="p2564"></a><b><i>2564. To ornament Silk, Paper, or Articles which will not bear wetting</i></b><br> +<br> + Varnish the picture with the transfer varnish, as previously + explained, following the outline of the design, then allow it to dry + for an hour or two; when quite dry, pass a damp sponge over the entire + surface of the sheet, so as to remove the composition which surrounds + the picture, and which may spoil the object.<br> +<br> + Let the paper dry once more, and varnish the picture again with the + transfer varnish; in about ten minutes, place it face downward on the + object to be decorated, and rub it with the paper-knife or roller, + over the whole of its surface. Finally, moisten the paper with a wet + brush, allow it to remain sufficiently long to become moist, then + strip the paper off.<br> +<br> + <i>To remove a spoilt picture from any object,</i> dip a soft rag in the + essence, and rub it over the surface. +<br> + +<a name="p2565"></a><b><i>2565. To Insure a Successful Result</i></b><br> +<br> + To insure a successful result, care must be taken to give a very light + coating of varnish to the parts to be transferred. When the varnish is + first applied it is very liquid, and must remain ten minutes, the best + condition for transferring being when the varnish is only just sticky, + without being too dry. +<br> + +<a name="p2566"></a><b><i>2566. The Following Designs will be found the most Elegant and Appropriate</i></b><br> +<br> + English flowers of every variety: bouquets, tropical birds, flowers + and fruits in imitation of aqua-tint; garlands with cupids after + Watteau, and garlands with birds; domestic scenes; pears and cherries, + apples and plums, white grapes and plums, black grapes and peaches, + plums and mulberries, large bouquet of roses; bouquets of moss roses + and pansies.; bouquets of small camellias; bouquets of wall-flowers + and poppies; bouquets of orange-blossom, medallions, various subjects; + birds'-nests; Gothic initials and monograms, fleurs-de-lis; borders + various. +<br> + +<a name="p2567"></a><b><i>2567. Heraldic Decalcomanie</i></b><br> +<br> + Heraldic Decalcomanie is an extended application of this art, the arms + and crests of persons or families being emblazoned in their proper + colours according to the rules of heraldry, and prepared for + Decalcomanie. Armorial bearings, thus embellished, serve admirably to + ornament and identify the books of a library and pictures of a + gallery, to decorate menus for dinner, the invitations to a soirée, + &c. By their brilliant colours they give an elegant effect to the + table decorations. +<br> + +<a name="p2568"></a><b><i>2568. Croquet</i></b><br> +<br> + This out-door pastime is of comparatively modern creation, and until + quite lately was very much in vogue. It nay be played by persons of + all ages and of either sex; but it is especially adapted for ladies + and young persons, as it demands but slight personal exertion, while + it affords delightful and health-giving sport. +<br> + +<a name="p2569"></a><b><i>2569. The Ground</i></b><br> +<br> + The ground is preferably a grass plot of an oblong form; but an + ordinary lawn or expanse of even turf will answer the purpose, so long + as it is of sufficient extent for the operations of the game. +<br> + +<a name="p2570"></a><b><i>2570. Implements</i></b><br> +<br> + The implements are balls, mallets, starting and turning pegs, croquet + clips or markers, hoops or arches. +<br> + +<a name="p2571"></a><b><i>2571. Arrangement of the Hoops</i></b><br> +<br> + As much of the interest of this game depends upon the arrangement of + the hoops, it is essential that they should be fixed in the ground on + definite principles. In the first place, the starting peg is driven + in at one end of the ground, and the turning peg is driven in at the + other extremity. From each of these pegs a space of twelve feet + intervenes; here a hoop is fixed; another space of ten feet + intervenes, when a second hoop is fixed; a space of eight feet then + succeeds, and at this point is formed what may be termed the base, on + each side of which, at a distance of twenty feet, and succeeding each + other at intervals of ten feet, three hoops are driven in. By this + arrangement, a square is formed, the starting peg leading into its + centre, and the turning peg leading from it. Where the ground is + small, the distances may be contracted proportionally. Other + arrangements of the hoops may he made at the discretion of the + players, but the first-named plan will be found best worthy of + adoption, as it affords the most excellent opportunities for the + display of address and skill. +<br> + +<a name="p2572"></a><b><i>2572. The Game</i></b><br> +<br> + The game consists in striking the balls from the starting peg through + the hoops to the peg at the opposite extremity. The balls are then + driven back again to the starting peg. The game may be played by any + number of persons not exceeding eight. A larger number renders the + game tedious. The best number is four. If two only play, each player + may take two balls, and when as many as eight play, there should be + two sides or sets. Each player takes a mallet, ball, and croquet clip + of the same colour or number, the clip being used to indicate the hoop + at which, in his turn, he aims. The division into sides, choice of + balls, mallets, &c., is determined by the players among themselves. +<br> + +<a name="p2573"></a><b><i>2573. Laws of Croquet</i></b><br> +<br> + In this game, as with many other sports when first established, there + were differences of opinion on certain points of practice. In 1870, + however, at a conference of Croquet players, the following rules were + settled and adopted. They are now accepted by all players.<br> +<br> + + +<ol start=1 type="i"><li> + There shall be no restriction to the number, weight, size, shape, + or material of the mallets: nor as to the attitude or position of + the striker.</li></ol> + +<ol start=2 type="i"><li> + + The players shall toss for choice of lead and of balls: and a + succession of games shall take the lead alternately and keep the + same balls.</li></ol> + +<ol start=3 type="i"><li> + + In commencing, each ball shall be placed at one foot from the + first hoop in a direct line between the pegs; and a ball having been + struck is at once in play, and croquetable whether it shall have + made the first hoop or not.</li></ol> + +<ol start=4 type="i"><li> + + A stroke is considered to have been taken if a ball is moved + perceptibly; but should the player have struck it accidentally, and + the umpire be satisfied that the stroke was accidental, the ball is + replaced and the stroke taken again.</li></ol> + +<ol start=5 type="i"><li> + + If the player make a foul stroke he loses his turn and all the + points made therein, and the balls remain where they lie, at the + option of the adversary. The following are considered foul strokes: +<li style="list-style: none"><br> + +<ol start=1 type="a"><li> + + To strike with the mallet another ball instead of or besides + one's own in making the stroke.</li></ol> + +<ol start=2 type="a"><li> + + To spoon, that is, to push a ball without an audible knock.</li></ol> + +<ol start=3 type="a"><li> + + To strike a ball twice in the same stroke.</li></ol> + +<ol start=4 type="a"><li> + + To stop a ball with the foot in taking a loose Croquet.</li></ol> + +<ol start=5 type="a"><li> + + To allow a ball to touch the mallet in rebounding from the + turning peg.</li></ol> + +<ol start=6 type="a"><li> + + To fail to stir the passive ball in taking Croquet.</li></ol> + +<ol start=7 type="a"><li> + + If a player, in striking at a ball which lies against a peg + or wire, should move it from its position by striking a peg or + wire, the ball must be replaced, and the stroke taken again.</li></ol></ol> + +<ol start=6 type="i"><li> + + A player continues to play so long as he makes a point or hits a + ball. A point consists in making a hoop or hitting the turning peg + in order.</li></ol> + +<ol start=7 type="i"><li> + + The ball has made its hoop when, having passed through from the + playing side and ceased to roll, it cannot be touched by a + straight-edge placed across the wires on the side from which it was + played.</li></ol> + +<ol start=8 type="i"><li> + + A player who hits a ball must take Croquet: that is, must + strike his own ball while in contact with the other, so as + perceptibly to stir both. In doing this he is _not_ allowed to place + his foot on his ball. A player, when his turn comes round, may hit + and Croquet each ball in succession, and can do this again after + each point made, but between the points can only take Croquet once + off each ball.</li></ol> + +<ol start=9 type="i"><li> + + A playing ball which hits another after making a point is in + hand, and the striker can score no point till he has taken Croquet. + After hitting another, a ball may be stopped by any player; but + should it, in rolling, displace any of the other balls, such balls + must remain where they are driven.</li></ol> + +<ol start=10 type="i"><li> + + When, at the commencement of a turn, two balls are found + touching, Croquet must be taken at once, without repeating the hit.</li></ol> + +<ol start=11 type="i"><li> + + When a player, in his stroke, hits one or more balls, he must + take Croquet off the ball that is struck first; but if he has hit + two simultaneously, he may choose from which of them he will take + it, and in both cases a second hit is required before he can take it + from the other ball.</li></ol> + +<ol start=12 type="i"><li> + + Should the ball in making its hoop strike another that lies + beyond the hoop and then pass through it, the hoop and the hit both + count; but, should any part of the ball that is hit have been lying + beneath the hoop, the Croquet must be taken, but the hoop does not + count.</li></ol> + +<ol start=13 type="i"><li> + + A rover which strikes or is driven by another ball against the + winning peg is out of the game, and must be removed from the ground.</li></ol> + +<ol start=14 type="i"><li> + + A player who pegs out a rover by a first hit cannot take + Croquet from it, as the ball is out of the game, and he is not + entitled to another stroke.</li></ol> + +<ol start=15 type="i"><li> + + Should a player play out of his turn, or with a wrong ball, and + this be discovered by his antagonist before a second stroke in error + has been made, the turn is lost, and all points made after the + mistake, and the balls shall remain as they lay at the time the + mistake was discovered, or be replaced to the satisfaction of the + antagonist. But if he has made a second stroke before the error is + discovered, he continues his break, and the next player follows with + the ball that is next in rotation to the one with which he has + played, and is liable to lose his turn, and all points made therein, + if he plays with that which would have been the right ball if no + mistake had been made.</li></ol> + +<ol start=16 type="i"><li> + + Should a player make the wrong hoop by mistake, or Croquet a + ball that he is not entitled to Croquet, and the mistake be + discovered before he has made a second stroke, he loses his turn, + and any point so made in error; but if he has made a second stroke + before the discovery, he shall be allowed to continue his break.</li></ol> + +<ol start=17 type="i"><li> + + In order to prevent the occurrence of the errors noticed in + the above rules (Nos. xv. and xvi), a player is bound, upon being + appealed to, to declare truly what is his next hoop or point in + order, and is entitled to demand of his antagonist what he his + played last, and to insist upon his clip being properly placed.</li></ol> + +<ol start=18 type="i"><li> + + When clips are used they should be moved by the umpire, or + with his cognisance, at the end of each turn, and their position + shall he conclusive as to the position of the balls in the game.</li></ol> + +<ol start=19 type="i"><li> + + Should a ball in play be accidentally stopped by the umpire, he + places it where he considers that it would have rolled to. Should it + be stopped by a player, it will rest with the side opposed to that + player to say whether the ball shall remain where it stopped, or be + placed by the umpire, or the stroke be taken again.</li></ol> + +<ol start=20 type="i"><li> + + If a ball lies within a mallet's length of the boundary, and is + not the playing ball, it must at once be put out three feet at right + angles from the boundary; but if it is the playing ball, it may, at + the discretion of the player, either be put out or played from where + it lies.</li></ol> + +<ol start=21 type="i"><li> + + If it is found that the height of the boundary interferes with + the stroke, the player may, at the umpire's discretion, bring out + the ball so far as to allow of the free swing of the mallet, and in + taking a Croquet both the balls.</li></ol> + +<ol start=22 type="i"><li> + + Should a player, in trying to make his hoop, knock a wire out + of the ground with his ball or mallet, the stroke shall be taken + again.</li></ol> + +<ol start=23 type="i"><li> + + Any player may set upright a peg or hoop except the one next + in order; and that, however loose, awry, or slanting it may be, must + not be altered except by the umpire.</li></ol> + +<ol start=24 type="i"><li> + + No ball may be moved because of its lying in a hole or on bad + ground, except by the umpire or with his permission.</li></ol> + +<ol start=25 type="i"><li> + + Where there is no umpire present, permission to move a ball, or + to set up a hoop or peg or other indulgence for which an umpire + would have been appealed to, must be asked of the other side.</li></ol> + +<ol start=26 type="i"><li> + + The decision of the umpire shall in all cases be final. His + duties are: +<li style="list-style: none"><br> + +<ol start=1 type="a"><li> + + To move the clips, or see that they are properly moved;</li></ol> + +<ol start=2 type="a"><li> + + to decide on the application of the laws;</li></ol> + +<ol start=3 type="a"><li> + + to satisfy any player as to the point that is next to be + made, or the right ball to play;</li></ol> + +<ol start=4 type="a"><li> + + to keep the score. But he shall not give his opinion, or + notice any error that may be made, unless appealed to by one of + the players.</li></ol></ol> + +<ol start=27 type="i"><li> + + It was also decided that the mallet should be held within + twelve inches of its head.</li></ol> +<br> + +<a name="p2574"></a><b><i>2574. Supplementary Laws</i></b><br> +<br> +The following were added from the Draft Club Laws of Croquet.<br> +<br> +<ol start=1 type="i"><li> + + If a ball be driven partly through its hoop from the non-playing + side, and remain so that a straight-edge placed in contact with the + hoop on the non-playing side touches the ball, the ball cannot run + its hoop at its next stroke.</li></ol> + +<ol start=2 type="i"><li> + + If in taking Croquet the striker's ball go off the ground, the + striker loses the remainder of his turn; but if by the same stroke + the striker make a point or a Croquet, he continues his turn.</li></ol> + +<ol start=3 type="i"><li> + + If, after a Croquet, the striker's ball, while rolling, be + touched by the striker or his partner, the stroke is foul.</li></ol> +<br> + +<a name="p2575"></a><b><i>2575. Difference between Old and New Laws</i></b><br> +<br> + The chief difference (says Captain Crawley) between these and previous + laws will be found in the method of taking the Croquet. The new laws + say that the foot must <i>not</i> be placed on the player's ball; the + generally accepted practice was to take the Croquet by putting your + foot on your ball and striking it so as to send the other bill off to + a distance; or if the other ball belonged to your partner to merely + tap it in the direction desired. The foot practice is still observed + by many players; and some think with advantage. +<br> + +<a name="p2576"></a><b><i>2576. Technical Terms Used in Croquet</i></b><br> +<br> +<ol start=1 type="i"><li> +<i>Roquet</i>.—To strike another ball with your own.</li></ol> + +<ol start=2 type="i"><li> + + <i>Croquet</i>.—When two balls are in contact, the player strikes + the other away, either with or without putting the foot on your own + ball, as may be previously arranged.</li></ol> + +<ol start=3 type="i"><li> + + A <i>loose Croquet</i> is made by striking your opponent's ball + without putting your foot on your own ball. In taking "two off" it + is, however, necessary that the ball should be seen to move.</li></ol> + +<ol start=4 type="i"><li> + + <i>Wired</i>.—A ball is in contact with a hoop, so as to prevent it + going through.</li></ol> + +<ol start=5 type="i"><li> + + <i>Bridge Ball</i>.—One that has passed the first arch.</li></ol> + +<ol start=6 type="i"><li> + + <i>Dead Ball</i>.—One in hand after having roqueted another.</li></ol> + +<ol start=7 type="i"><li> + + <i>To Peg</i>.—To play for either of the pegs in regular order.</li></ol> + +<ol start=8 type="i"><li> + + <i>The Tour</i>.—The run given to each player till he fails to + strike through a hoop.</li></ol> + +<ol start=9 type="i"><li> + + <i>To Dismiss</i> a ball is to Croquet it to a distance.</li></ol> + +<ol start=10 type="i"><li> + + <i>Rover</i>.—You become a Rover when you have completed the hoops + from point to point, and instead of hitting the starting-peg and + retiring, you prefer to strike your ball to any part of the ground, + croqueting friends or foes.</li></ol> + +<ol start=11 type="i"><li> + + The terms <i>side stroke, straight stroke, following ball, + over-running a bridge, running a bridge,</i> &c., explain themselves.</li></ol> +<br> + +<a name="p2577"></a><b><i>2577. Bagatelle</i></b><br> +<br> + An indoor game played on an oblong board usually from six to ten feet + long by a foot and a half to three feet in width. The bed of the table + is of slate covered with a fine green cloth; and at the upper end, + which is rounded, there are nine holes or cups, numbered from 1 to 9, + thus:<br> +<br> +<table summary="bagatelle" border="0" align="center" cellspacing="0" cellpadding="10"> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td><b><span style="font-size: 150%;">5</span></b></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td><span style="font-size: 150%;"><b>3</b></span></td> + <td></td> + <td><span style="font-size: 150%;"><b>2</b></span></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td><span style="font-size: 150%;"><b>8</b></span></td> + <td></td> + <td><span style="font-size: 150%;"><b>9</b></span></td> + <td></td> + <td><span style="font-size: 150%;"><b>7</b></span></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td><span style="font-size: 150%;"><b>4</b></span></td> + <td></td> + <td><span style="font-size: 150%;"><b>6</b></span></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td><span style="font-size: 150%;"><b>1</b></span></td> + <td></td> + <td></td> +</tr> +</table><br> +<br> +Into these holes ivory balls are driven by a leather pointed cue. The + player stands at the lower end of the table; and his object is to hole + the balls successively into the several cups. Nine balls are used, + eight white and one red; or seven white with two coloured balls. The + red is placed on a spot just in front of the 1 hole; and the game is + played according to the following: +<br> + +<a name="p2578"></a><b><i>2578. Rules</i></b><br> +<br> +<ol start=1 type="i"><li> + Any number of persons may play, whether singly or on sides.</li></ol> + +<ol start=2 type="i"><li> + + Each player strings for lead, and he whose ball falls into the + highest hole begins.</li></ol> + +<ol start=3 type="i"><li> + + The winner of the lead plays the nine balls successively up the + table from baulk, first striking at the red ball on the spot.</li></ol> + +<ol start=4 type="i"><li> + + The red ball counts double when holed, and each white ball + scores towards game a number corresponding to that marked in the + hole (when two coloured balls are used, each counts double).</li></ol> + +<ol start=5 type="i"><li> + + The red ball must be first struck; and the rest of the balls are + played up to the holes, the sum total of all the holes filled being + the striker's score.</li></ol> + +<ol start=6 type="i"><li> + + Any number of rounds agreed on may be played, and the highest + aggregate total by a player or by partners wins the game.</li></ol> + +<ol start=7 type="i"><li> + + A ball rebounding beyond the baulk line, or forced off the + table, is put aside and not re-used in that round.</li></ol> +<br> + +<a name="p2579"></a><b><i>2579. The French Game (or Sans Egal)</i></b><br> +<br> + The French Game (or Sans Egal) is played as follows:—The player who + wins the lead takes four balls, leaving the other four for his + opponent, and placing the black ball on the spot. He plays at it from + baulk, and scores all he can. The other player then strikes up one of + his balls, and so on alternately; the maker of the highest number of + points winning. While the coloured ball is on the table, it must be + struck, and when it is holed it counts double, in addition to any + other score made by the same stroke. If either player hole his + adversary's ball he forfeits to him the number scored by the stroke. + If he fail to strike the black ball he forfeits five points. The rules + as to rebounding balls, foul strokes, &c., are the same as in the + ordinary game. +<br> + +<a name="p2580"></a><b><i>2580. Old Canon Game</i></b><br> +<br> + Old Canon Game, sometimes played on a table without holes or pockets, + consists entirely of canons—two balls struck in succession by the + player's ball. The game, 50 or 100 up, each canon counting two points, + is played with three balls only—a white, spot-white, and black (or + red) ball. When played on the ordinary bagatelle table, the holes + filled after making a canon score to the player. One point is + forfeited for missing the white, five points for missing the red; and + all points made without a canon. The players go on alternately, the + first who scores the stipulated number winning the game. +<br> + +<a name="p2581"></a><b><i>2581. Other Games</i></b><br> +<br> + Mississippi, Trou Madame, Cockamaroo, and other toy-games are + sometimes played on the bagatelle table; but they need no description. + To play well at any of the games, however, requires great care and + nicety. Much depends on the manner of holding and using the cue, and + the slight degree of force employed in making the stroke. Some experts + are able to fill all the holes at one essay, placing the coloured + balls in the 8 and 7 at the first stroke, and then playing direct at + the cups or at the cushion, till all the balls are holed. At the + French Game a hundred or more canons at a break is by no means unusual. +<br> + +<a name="p2582"></a><b><i>2582. Billiards</i></b><br> +<br> + This well-known game of skill is played on a rectangular table with + three ivory balls,—white, spot-white, and red; the object being to + drive one or other of them into either of the six pockets, and to + strike one ball against the two others. The first stroke is known as a + hazard, and the second as a canon. The instrument for striking at the + ball, is a long tapering stick called a cue; and the game is scored by + hazards, canons, misses, and forfeitures. The ball struck with the + cue is known as the player's ball; the ball played as the object ball. + A ball struck into a pocket, is a winning hazard; the player's ball + falling into a pocket after contact with the white or red, is a losing + hazard. Three principal games are played on the billiard table—the + English game, or Billiards, Pyramids, and Pool. +<br> + +<a name="p2583"></a><b><i>2583. English Billiards</i></b><br> +<br> +English Billiards,—the best of all the games,—is usually played 50 + or 100 up. The points are thus reckoned—three for each red hazard, + two for each white hazard, and two for each canon. A coup—that is + running in a pocket, or off the table without striking a ball—is a + forfeiture of three points,—a miss gives one point to the adversary. + The game commences by stringing for lead and choice of balls. The red + ball is placed on the spot at the top of the table, and the first + player either strikes at it, or gives a miss. Every time the red ball + is pocketed, it is replaced on the spot. He who makes a hazard or + canon goes on playing till he fails to score. Then the other goes on, + and so they play alternately till one or other completes the required + number of points, and wins the game. +<br> + +<a name="p2584"></a><b><i>2584. Pyramids</i></b><br> +<br> +Pyramids is a game played by two persons, or by four in sides, two + against two. Fifteen balls are placed close together in the form of a + triangle or pyramid, with the apex towards the player, thus:<br> +<br> +<table summary="bagatelle" align="center" cellspacing="0" cellpadding="3"> +<tr align="left" valign="top"> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td></td> + <td><span style="font-size: 150%;">0</span></td> + <td></td> + <td></td> + <td></td> + <td></td> +</tr> +</table><br> +<br> + The centre of the apex ball covers the second or pyramid spot; and the + first player strikes at the mass with a white ball from baulk. + Pyramids is a game consisting entirely of winning hazards, and he who + succeeds in pocketing the greatest number of balls, wins. A single + point is scored for each winning hazard, and a forfeiture of a point + for each losing hazard; the game being usually played for a stake—so + much (say 6d.) a ball, and so much (say 1s. 6d.) for the game. +<br> + +<a name="p2585"></a><b><i>2585. Pool</i></b><br> +<br> + A game played by two or more persons, consisting of winning hazard + only. Each player subscribes a certain stake to form a pool or gross + sum, and at starting has three chances or lives. He is then provided + with a marked or coloured ball, and the game proceeds thus:<br> +<br> + The white ball is placed on the spot, and the red is played on to it + from baulk. If the player pocket the white he receives the price of a + life from the owner of the ball; but if he fail, the next player + (yellow) plays on the red; and so on alternately till all have played, + or till a ball is pocketed. When a ball is pocketed, the striker plays + at the ball nearest his own, and goes on playing as long as he can + score. The first player who loses his three lives can star: that is, + he can purchase as many lives as are held by the lowest number + remaining in the pool. The order of play is usually red upon white, + yellow upon red, green upon yellow, brown upon green, blue upon brown, + black upon blue, spot-white upon black, white upon spot-white; and + this order is retained so long as all the original players remain in + the game. When the number of players is reduced to two, they can, if + they possess an equality of lives, as two each, or one each, divide + the stake; or they may by agreement play out the game for the entire + pool. +<br> + +<a name="p2586"></a><b><i>2586. Single Pool</i></b><br> +<br> + Single Pool is a game for two players, the white winning game, + originally played with two balls, for a money stake upon each life. +<br> + +<a name="p2587"></a><b><i>2587. Nearest Ball Pool</i></b><br> +<br> + Nearest Ball Pool is the same as ordinary pool, except that the + player, after taking a life, plays upon the ball nearest to the upper + or outer side of the baulk; or, if his ball be in hand, upon the ball + nearest the baulk semi-circle. +<br> + +<a name="p2588"></a><b><i>2588. Black Pool</i></b><br> +<br> + Black Pool is ordinary pool with the addition of a black ball, which + is placed on the centre spot. When, after pocketing the ball proper to + be played on, the black is struck into a pocket, each player pays the + price of a life to the striker. +<br> + +<a name="p2589"></a><b><i>2589. Skittle Pool</i></b><br> +<br> + Skittle Pool is pool with three balls and twelve little skittles, + placed in order round the table. A stake is determined on, and a price + paid out of the pool for every skittle knocked over after striking a + ball. An amusing game for a party of ladies and gentlemen. +<br> + +<a name="p2590"></a><b><i>2590. Penny Pot</i></b><br> +<br> + Penny Pot is pool without restriction as to the number of lives, + played by any number of players, who pay a penny each to the taker of + every life or winning hazard. For the scientific principles of + billiards, and the full rules of the several games played on the + billiard-table, the reader is referred to the excellent little + shilling volume, "Billiards Made Easy,"<a href="#p2590f1"><sup>1</sup></a> and the more elaborate + treatise by Captain Crawley.<br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p2590f1"><span style="color: #FF0000;">Footnote 1:</span></a> <i>Billiards made Easy</i>. With the scientific Principles of + the Spot-stroke, and the Side-stroke, familiarly explained: By Winning + Hazard. Illustrated by practical diagrams. With a chapter on + Bagatelle: Houlston and Sons.<br> +<a href="#p2590">return to footnote mark</a> +<br> + +<a name="p2591"></a><b><i>2591. Boss; or the Fifteen Puzzle</i></b><br> +<br> +Apparently simple, this game is really difficult of solution, Fifteen + cubes of wood, severally marked from I to 15, are placed indifferently + in a box made to hold sixteen; thus:<br> +<br> +<img src="images/EI12.gif" width="330" height="167" align="middle" border="1" alt="two boxes, each holding 15 blocks"><br> +<br> + The puzzle consists in sliding the cubes from square to square, + without lifting them or removing them from the box, until they are + placed in their natural order. It is easy enough to move the squares + up to 12; but to get the last three into order is often a puzzle + indeed. If the figures fall in either of the following positions—13, + 15, 14; 14, 13, 15; or 15, 14, 13—the problem is unsolvable; it + follows, therefore, that the last row must be either 14, 15, 13; or + 15, 13, 14. If you get the cubes into either of these positions, you + can easily bring them right; but if you cannot, the only way is to + begin the game all over again. Several other ways are suggested. + Cavendish (Mr. H. Jones) thinks he solves the puzzle by turning the + box half round; but as this is only possible when the figures are on + circular pieces of wood, his solution merely cuts the knot, instead of + unravelling it. +<br> + +<a name="p2592"></a><b><i>2592. The Thirty-Four Puzzle</i></b><br> +<br> + This is an adaptation of tho old magic square, which amused the + philosophers of old. A sketch of it appears in Albert Durer's painting + of Melancholia. Sixteen discs or squares, numbered from 1 to 16, are + placed indifferently on the table—or they may be in the fifteen box; + and the puzzle is to so arrange them as to make the sum of the figures + add up to 34, whether counted up, down, across or angularly. Here is + the solution:<br> +<br> +<img src="images/EI13.gif" width="333" height="159" align="middle" border="1" alt="two boxes, each holding 16 blocks"><br> +<br> +This is the simplest; but a more elaborate plan is to so arrange the + figures that any form of the blocks will form a square sum of 34. See + the annexed solution, which the ingenious in may still further + complicate:<br> +<br> +<img src="images/EI14.gif" width="160" height="166" align="middle" border="1" alt="one boxes, holding 16 blocks"> +<br> + +<a name="p2593"></a><b><i>2593. Fox and Geese</i></b><br> +<br> + This old-fashioned game is played on a solitaire board. Seventeen + geese occupy the upper part of the board lines, with the fox in the + middle, thus:<br> +<br> +<img src="images/EI15.gif" width="318" height="289" align="middle" border="1" alt="fox and geese board"><br> +<br> + The object of the game is to confine the fox in a corner, so that he + cannot move. The geese march forward in straight lines, not on the + diagonals; and whenever a goose is on the spot next the fox, the + latter can take him, as in draughts, by jumping over to the vacant + spot beyond. The fox can move backwards, forwards, or sideways on the + straight lines; but the geese must go forward, and are not allowed to + retreat. Properly played, the geese must win; but when the number of + geese is reduced to six, it is impossible for them to confine the fox.<br> +<br> + There are several ways of playing the game, by placing the fox and + geese in other positions, or by insisting on the fox catching all the + geese. In the latter case, the fox chooses his own starting place. The + game may also be played with eight geese and a fox.<br> +<br> + Another way of playing this game is on an ordinary draughtboard, with + four white men for the geese, and a black king for the fox. The geese + can only move forward, but the fox moves either way. The object of the + geese is to pen up the fox so that he cannot move; the object of the + fox is to break through the line of defence. If the game be properly + played, the geese must win. Place them on the draughtboard thus:<br> +<br> +<img src="images/EI16.gif" width="304" height="300" align="middle" border="1" alt="fox and geese oon draught board"><br> +<br> + The secret is to keep the geese in a line. The fox tries to prevent + this, and if he can succeed in doubling the geese, or getting one to + stand before the other, he is nearly sure to pass through them. +<br> + +<a name="p2594"></a><b><i>2594. The Royal Game of Goose</i></b><br> +<br> + In the old German game the figure of a goose is printed on a large + sheet of paper, and divided into 63 squares or divisions. The object + of the players,—any number of whom may join in the game—is to make + 63 points by successive throws of two dice. A pool is made by equal + contributions by the players, the first of whom gaining the required + number wins. The players throw alternately and add each individual + throw to that already made.<br> +<br> +Each player's position is shown on the + goose by a counter, a wafer, or any small article. Any number beyond + 63 sends the thrower back as many points as he exceeds 63. Thus if he + were 58, and by a 6 and 5 he threw eleven he would go forward 5 + squares to 63, and back 6 squares from 63. In addition to this, + certain numbers on the goose are barred; and if the player make them + he is fined two counters, which are added to the pool. The numbered + goose is sold at most toy shops, but a numbered draughtboard will + serve as well. +<br> + +<a name="p2595"></a><b><i>2595. Troco or Lawn Billiards</i></b><br> +<br> + This is a game that may be played by any number of persons in a field + or open space. The implements are wooden balls and long-handled cues + at the ends of which are spoonlike ovals of iron. In the centre of the + Troco ground is fixed a ring of iron, which moves freely on a pivot, + the spike of the ring being driven into a piece of wood let into the + ground. The wooden ball is lifted from the ground by means of the + spoon-ended cue, and thrown towards the ring—the object of the player + being to pass the ball through the ring; and he who succeeds in making + any given number of points by fairly ringing his ball, or canoning + against the other balls, wins the game.<br> +<br> + Canons are made by the player striking two balls successively with his + own ball fairly delivered from his spoon. Thus (says the most recent + writer on the game) a clever player may make a large number of + points—five, seven, or more at a stroke: two the first canon, two for + a second canon, and three for the ring. This, however, is very seldom + accomplished.<br> +<br> + Considerable skill is required in throwing the ball, as the ring, + turning freely on its pivot, twists round on being struck. To "make + the ring," it is necessary, therefore, that the ball be thrown fairly + through its centre. But in order to get nearer to it a judicious + player will endeavour to make two or three canons, if the balls lie + within a convenient distance and at a proper angle to each other. If + the ball be thrown with sufficient force, it will glance off from the + ball struck in a line corresponding to its first or original line of + projection. +<br> + +<a name="p2596"></a><b><i>2596. Rules</i></b><br> +<br> +<ol start=1 type="i"><li> + Troco may be played by two or more persons, each of whom is + provided with a ball and a cue. When more than two play, sides are + chosen, and the side which first makes the requisite number of + points wins the game.</li></ol> + +<ol start=2 type="i"><li> + + The players stand in a circle, in the centre of which is set up + the pivot-ring.</li></ol> + +<ol start=3 type="i"><li> + + Each player starts from any portion of the circle distant not + less than four yards from the ring. The first player lifts his ball + with the spoon-cue, and throws it towards the ring; each of the + others taking his turn alternately—the balls remaining on the + ground where they stop rolling.</li></ol> + +<ol start=4 type="i"><li> + + If the first player fail to "make his ring," the next goes on, + who may either throw at the ring or at the ball in the circle.</li></ol> + +<ol start=5 type="i"><li> + + Partners may assist each other in getting near the ring; but no + player, at starting, may step within four yards of the ring.</li></ol> + +<ol start=6 type="i"><li> + + <i>Two</i> points are counted for every canon, and <i>three</i> for every + fairly-made ring; and successive points are reckoned for any number + of rings or canons.</li></ol> + +<ol start=7 type="i"><li> + + Each player goes on till he fails to canon or ring his ball; + when the next plays; and so on, till the required number of points + are made.</li></ol> + +<ol start=8 type="i"><li> + + One point is taken off the player's score for every foul + stroke. Foul strokes are made by touching a ball with hand or person + while it is in play; by playing with a wrong ball; by playing out of + turn; by overturning the ring; and by making two or more steps while + throwing the ball.</li></ol> + +<ol start=9 type="i"><li> + + Each player, after the start, must go on from the place at which + his ball was left after the previous stroke.</li></ol> + +<ol start=10 type="i"><li> + + All disputed points must be settled by the umpire, whose decision + is final.</li></ol> + +<ol start=11 type="i"><li> + + No ball in-play must be removed from its position except by a + stroke from another ball, and every ball is considered to be in-play + while it is within the circle, which may be of any dimensions chosen + by the players previous to the commencement of the game.</li></ol> + +<ol start=12 type="i"><li> + + Any player leaving a game before it is finished, loses it.</li></ol><br> +<br> + The game is played fifteen, twenty-one, or any other determined number + of points. The balls should be perfectly round and smooth. They are + generally made of boxwood or lignum vitæ, and weigh about three to + five lbs. each; the balls, cues, &c., are sold by most dealers in + croquet implements. +<br> + +<a name="p2597"></a><b><i>2597. Habits of a Man of Business</i></b><br> +<br> + A sacred regard to the principles of justice forms the basis of every + transaction, and regulates the conduct of the upright man of business. + The following statements afford a bird's-eye view, as it were, of his + habits, practice, and mode of procedure:<br> +<br> +<ol start=1 type="i"><li> +He is strict in keeping his engagements.</li></ol> + +<ol start=2 type="i"><li> + + He does nothing carelessly or in a hurry.</li></ol> + +<ol start=3 type="i"><li> + + He employs nobody to do what he can easily do himself.</li></ol> + +<ol start=4 type="i"><li> + + He keeps everything in its proper place.</li></ol> + +<ol start=5 type="i"><li> + + He leaves nothing undone that ought to be done, and which + circumstances permit him to do.</li></ol> + +<ol start=6 type="i"><li> + + He keeps his designs and business from the view of others.</li></ol> + +<ol start=7 type="i"><li> + + He is prompt and decisive with his customers, and does not + over-trade his capital.</li></ol> + +<ol start=8 type="i"><li> + + He prefers short credits to long ones; and cash to credit at + all times, either in buying or selling; and small profits in credit + cases with little risk, to the chance of better gains with more + hazard.</li></ol> + +<ol start=9 type="i"><li> + + He is clear and explicit in all his bargains.</li></ol> + +<ol start=10 type="i"><li> + + He leaves nothing of consequence to memory which he can and ought + to commit to writing.</li></ol> + +<ol start=11 type="i"><li> + + He keeps copies of all his important letters which he sends + away, and has every letter, invoice, &c., belonging to his business, + titled, classed, and put away.</li></ol> + +<ol start=12 type="i"><li> + + He never suffers his desk to be confused by many papers lying + upon it.</li></ol> + +<ol start=13 type="i"><li> + + He is always at the head of his business, well knowing that if + he leaves it, it will leave him.</li></ol> + +<ol start=14 type="i"><li> + + He holds it as a maxim that he whose credit is suspected is not + one to be trusted.</li></ol> + +<ol start=15 type="i"><li> + + He is constantly examining his books, and sees through all his + affairs as far as care and attention will enable him.</li></ol> + +<ol start=16 type="i"><li> + + He balances regularly at stated times, and then makes out and + transmits all his accounts current to his customers, both at home + and abroad.</li></ol> + +<ol start=17 type="i"><li> + + He avoids as much as possible all sorts of accommodation in + money matters, and lawsuits where there is the least hazard.</li></ol> + +<ol start=18 type="i"><li> + + He is economical in his expenditure, always living within his + income.</li></ol> + +<ol start=19 type="i"><li> + + He keeps a memorandum-book in his pocket, in which he notes + every particular relative to appointments, addresses, and petty cash + matters.</li></ol> + +<ol start=20 type="i"><li> + + He is cautious how he becomes security for any person; and is + generous when urged by motives of humanity.</li></ol><br> +<br> + Let a man act strictly to these habits—ever remembering that he hath + no profits by his pains whom Providence doth not prosper—and success + will attend his efforts. +<br> + +<a name="p2598"></a><b><i>2598. Taking a Shop or Place of Business</i></b><br> +<br> + If you are about to take a place of business, you will do well to + consider the following remarks: +<br> + +<a name="p2599"></a><b><i>2599. Small Capitalists</i></b><br> +<br> + Let us take the case of a person who has no intimate knowledge of any + particular trade, but having a very small capital, is about to embark + it in the exchange of commodities for cash, in order to obtain an + honest livelihood thereby. It is clear, that unless such a person + starts with proper precaution and judgment, the capital will be + expended without adequate results; rent and taxes will accumulate, the + stock will lie dead or become deteriorated, and loss and ruin must + follow. For the last absorption acting upon a small capital will soon + dry up its source; and we need not picture the trouble that will arise + when the mainspring of a tradesman's success abides by him no more. +<br> + +<a name="p2600"></a><b><i>2600. Larger Capitalists</i></b><br> +<br> + The case of the larger capitalist can scarcely be considered an + exception to the same rule. For it is probable that the larger + capitalist, upon commencing a business, would sink more of his funds + in a larger stock—would incur liability to a heavier rent; and the + attendant taxes, the wages of assistants and servants would be + greater, and, therefore, if the return came not speedily, similar + consequences must sooner or later ensue. +<br> + +<a name="p2601"></a><b><i>2601. Localities</i></b><br> +<br> + Large or small capitalists should, therefore, upon entering on a + shopkeeping speculation, consider well the nature of the locality in + which they propose to carry on trade, the number of the population, + the habits and wants of the people, and the extent to which they are + already supplied with the goods which the new adventurer proposes to + offer them. +<br> + +<a name="p2602"></a><b><i>2602. New Neighbourhoods</i></b><br> +<br> + There is a tendency among small capitalists to rush into new + neighbourhoods with the expectation of making an early connection. Low + rents also serve as an attraction to these localities. General + experience, however, tends to show that the early suburban shops + seldom succeed. They are generally entered upon at the very earliest + moment that the state of the locality will permit—often before the + house is finished the shop is tenanted, and goods exposed for + sale—even while the streets are unpaved, and while the roads are as + rough and uneven as country lanes.<br> +<br> + The consequence is, that as the few inhabitants of these localities + have frequent communication with adjacent centres of business, they, + as a matter of habit or of choice, supply their chief wants thereat; + and the newly arrived shopkeeper has to depend principally for support + upon the accidental forgetfulness of his neighbour, who omits to bring + something from the cheaper and better market; or upon the changes of + the weather, which may sometimes favour him by rendering a "trip to + town" exceedingly undesirable. +<br> + +<a name="p2603"></a><b><i>2603. Failures</i></b><br> +<br> + "While the grass is growing the horse is starving;" and thus, while + the new district is becoming peopled the funds of the small shopkeeper + are gradually eaten up, and he puts up his shutters just at the time + when a more cautious speculator steps in to profit by the connection + already formed, and to take advantage of the new improved condition of + the locality. It seems, therefore, desirable for the small capitalists + rather to run the risk of a more expensive rent, in a well-peopled + district, than to resort to places of slow and uncertain demand; for + the welfare of the small shopkeeper depends entirely upon the + frequency with which his limited stock is cleared out and replaced by + fresh supplies. +<br> + +<a name="p2604"></a><b><i>2604. Precautions</i></b><br> +<br> + But should the small capitalist still prefer opening in a suburban + district, where competition is less severe, and rents and rates less + burdensome, there are certain precautions which he will do well to + observe. He should particularly guard against opening a shop to + supply what may be termed the superfluities of life; for the + inhabitants of new suburban districts are those who, like himself, + have resorted to a cheap residence for the sake of economy. Or if this + be not the case—if they are people of independent means, who prefer + the "detached villa" to the town house, squeezed up on both sides, + they have the means of riding and driving to town, and will prefer + choosing articles of taste and luxury from the best marts, enriched by + the finest display. +<br> + +<a name="p2605"></a><b><i>2605. Necessaries or Luxuries</i></b><br> +<br> + The suburban shopkeeper should, therefore, confine himself to + supplying the <i>necessaries</i> of life. Hungry people dislike to fetch + their bread from five miles off; and to bring vegetables from a long + distance would evidently be a matter of considerable inconvenience. + The baker, the butcher, the greengrocer, the beer retailer, &c., are + those who find their trade first established in suburban localities. + And not until these are doing well should the tailor, the shoemaker, + the hatter, the draper, the hosier, and others, expect to find a + return for their capital and reward for their labour. +<br> + +<a name="p2606"></a><b><i>2606. Civility</i></b><br> +<br> + In larger localities, where competition abounds, the small shopkeeper + frequently outstrips his more powerful rival by one element of + success, which may be added to any stock without cost, but cannot be + withheld without loss. That element is <i>civility</i>. It has already been + spoken of elsewhere, but must be enforced here, as aiding the little + means of the small shopkeeper to a wonderful degree. A kind and + obliging manner carries with it an indescribable charm. It must not be + a manner which indicates a mean, grovelling time-serving spirit, but a + plain, open, and agreeable demeanour, which seems to desire to oblige + for the pleasure of doing so, and not for the sake of squeezing an + extra penny out of a customer's pocket. +<br> + +<a name="p2607"></a><b><i>2607. Integrity</i></b><br> +<br> + The sole reliance of the shopkeeper should be in the integrity of his + transactions, and in the civility of his demeanour. He should make it + the interest and the pleasure of the customer to come to his shop. If + he does this, he will form the very best "connections," and so long as + he continues this system of business, they will never desert him. +<br> + +<a name="p2608"></a><b><i>2608. Duties of a Shopkeeper</i></b><br> +<br> + He should cheerfully render his best labour and knowledge to serve + those who approach his counter, and place confidence in his + transactions; make himself alike to rich and poor, but never resort to + mean subterfuge and deception to gain approbation and support. He + should be frugal in his expenditure, that in deriving profits from + trade, he may not trespass unduly upon the interest of others; he + should so hold the balance between man and man that he should feel + nothing to reprove his conscience when the day comes for him to repose + from his labours and live upon the fruits of his industry. Let the + public discover such a man, and they will flock around him for their + own sakes. +<br> + +<a name="p2609"></a><b><i>2609. A Very Useful Book</i></b><br> +<br> + A very useful book, "The Handy Book of Shopkeeping, Shopkeeper's + Guide"<a href="#p2609f1"><sup>1</sup></a> (published at one shilling), enlarges upon these subjects in + a very able manner, and gives most useful hints to people in every + department of trade.<br> +<br> +<hr width="25%" align="left"><br> +<br> +<a name="p2609f1"><span style="color: #FF0000;">Footnote 1:</span></a> Houlston and Sons, London.<br> +<a href="#p2609">return to footnote mark</a> +<br> + +<a name="p2610"></a><b><i>2610. Early Rising</i></b><br> +<br> + The difference between rising every morning at six and eight, in the + course of forty years, amounts to 29,200 hours, or three years one + hundred and twenty-one days and sixteen hours, which are equal to + eight hours a day for exactly ten years So that rising at six will be + the same as if ten years of life (a weighty consideration) were added, + wherein we may command eight hours every day for the cultivation of + our minds and the despatch of business. +<br> + +<a name="p2611"></a><b><i>2611. Frugality</i></b><br> +<br> +<ol start=1 type="i"><li> +The great philosopher, Dr. Franklin, inspired the mouthpiece of + his own eloquence, "Poor Richard," with "many a gem of purest ray + serene," encased in the homely garb of proverbial truisms. On the + subject of frugality we cannot do better than take the worthy Mentor + for our text, and from it address our remarks. A man may, if he + knows not how to save as he gets, "keep his nose all his life to the + grindstone, and die not worth a groat at last. A fat kitchen makes a + lean will."</li></ol> + + <blockquote>"Many estates are spent in getting,<br> + Since women for tea forsook spinning and knitting,<br> + And men for punch forsook hewing and splitting."</blockquote> + +<ol start=2 type="i"><li> + If you would be wealthy, think of saving as well as of getting. + The Indies have not made Spain rich, because her out-goes are + greater than her in-comes.</li></ol> + +<ol start=3 type="i"><li> + + Away with your expensive follies, and you will not have so much + cause to complain of hard times, heavy taxes, and chargeable + families.</li></ol> + +<ol start=4 type="i"><li> + + "What maintains one vice would bring up two children."</li></ol> + +<ol start=5 type="i"><li> + + You may think, perhaps, that a little tea, or superfluities now + and then, diet a little more costly, clothes a little finer, and a + little entertainment now and then, can be no great matter; but + remember, "Many a little makes a mickle."</li></ol> + +<ol start=6 type="i"><li> + + Beware of little expenses: "A small leak will sink a great + ship," as Poor Richard says; and again, "Who dainties love, shall + beggars prove;" and moreover, "Fools make feasts and wise men eat + them."</li></ol> + +<ol start=7 type="i"><li> + + Here you are all got together to this sale of fineries and + nick-nacks. You call them goods; but if you do not take care they + will prove evils to some of you. You expect they will be sold cheap, + and perhaps they may, for less than they cost; but if you have no + occasion for them they must be dear to you.</li></ol> + +<ol start=8 type="i"><li> + + Remember what Poor Richard says, "Buy what thou hast no need + of, and ere long thou shalt sell thy necessaries."</li></ol> + +<ol start=9 type="i"><li> + + "At a great pennyworth, pause awhile." He means, perhaps, that + the cheapness is apparent only, and not real; or the bargain, by + straightening thee in thy business, may do thee more harm than good; + for in another place he says, "Many have been ruined by buying good + pennyworths."</li></ol> + +<ol start=10 type="i"><li> + + "It is foolish to lay out money in the purchase of repentance;" + and yet this folly is practised every day at auctions for want of + minding the Almanack.</li></ol> +<br> + +<a name="p2612"></a><b><i>2612. Cash and Credit</i></b><br> +<br> +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 cash would never have dreamed of. A shilling in + the hand looks larger than ten shillings seen through the perspective + 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 mushrooms. + Credit believes in diamond pins and champagne suppers. Cash is more + easily satisfied. Give him three meals a day, and he doesn't care much + if two of them are made up of roasted potatoes and a little 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. +<br> + +<a name="p2613"></a><b><i>2613. Hints upon Money Matters</i></b><br> +<br> + Have a supply of change in hand—shillings, sixpences, halfpence. This + will obviate the various inconveniences of keeping people at the door, + sending out at unreasonable times, and running or calling after any + inmate in the house, supposed to be better provided with "the + needful." The tradespeople with whom you regularly deal will always + give you extra change, <i>when</i> you are making purchases or paying + bills; while those to whom you apply for it, on a sudden emergency, + may neither be willing nor able to do so. Some housekeepers object to + this arrangement, that, "as soon as five-pound notes or sovereigns are + changed, they always seem to go, without their understanding how;" but + to such persons I would humbly intimate, that this is rather the fault + of their <i>not getting understanding</i>, than any inevitable consequence + of <i>getting change</i>.<br> +<br> + The fact is, that it is the necessity of parting with your money which + obliges you to get the larger pieces changed, and not the circumstance + of having smaller coin that <i>necessitates</i> your parting with your + money, though it certainly facilitates your doing so when the + necessity arrives. However, as it is easier to count a few sovereigns + than many shillings, and loose money is most objectionable, it is well + to put up reserve change in small collective packets, and to replenish + the housekeeping purse from these daily or weekly, as may be most + convenient. +<br> +<p align="right"><i><span style="color: #A82C28">Death does not Blow a Trumpet.</span></i></p><br> + +<a name="p2614"></a><b><i>2614. Save Time and Trouble</i></b><br> +<br> +If Money for daily expenses has to pass through the hands of a + servant, it is a time-and-trouble-saving plan to settle with her + <i>every</i> night, and to make up her cash in hand to a certain <i>similar</i> + sum. This will prevent such puzzling calculations as the + following: + + <blockquote>"Let me see: I gave you 10s. on Saturday, and 9d. the day before. + Was it 9d.? No, it must have been 11d., for I gave you 1s., and you + gave me 1d. out for the beggar; then there was 6s. 6d. on Monday, + and 8d. you owed me from last money; and then the 1s. 6d. your + master gave you for a parcel—you brought him 2d. back, and 3d-1/2. + out of the butcher's bill; no—<i>you</i> had to give 3-1/2d. to the + butcher, but you came to me for the 1/2d., and I had no coppers, so + we still owe him the 1/2d.; by the way, don't forget to pay him the + next time you go. Then there's the baker—no, I paid the baker + myself, and I <i>think</i> the housemaid paid the butter-man; but you got + in the cheese the day before, and I have a sort of recollection that + I may possibly owe you for <i>that</i>, all but a few pence you must have + had left of mine, that I told you to take from off the + chimney-piece. Well, cook, I think that's <i>nearly</i> all! Now how do + your accounts stand?" </blockquote> + + This the poor cook, who <i>is</i> a cook, and <i>not</i> a conjuror, finds it no + easy matter to discover; all that she is quite certain of is, that her + disbursements have somewhat exceeded her receipts, and being an honest + woman, though a poor one, she wishes to cheat neither her mistress nor + herself; but what with her memory and her want of it, her involved + payments, and different receipts; what she owed her mistress, and what + her mistress owes her; what she got from her master, and what was + partly settled by the housemaid; the balance from the butcher's bill, + and the intricacies of the cheese account, the poor woman is perfectly + bewildered.<br> +<br> + She counts again and again; recapitulates her mistress's data and her + own; sums upwards, backwards, and forwards, and endeavours to explain + the differences between them; then, if she can read and write, she + brings her slate to "explain the explanation," and the united + calculations of maid and mistress, which are after all entirely + unavailing to produce a more correct account, probably consume more + time, and are expressed in more words, than would suffice to fill + another volume like the present. Two minutes' daily reckoning from a + <i>regular</i> sum in hand would do the business effectually, and prevent + either party from being out of pocket or out of temper. Thus, for + instance, the maid has her usual sum of five shillings to account for; + she pays during the day, for:<br> +<br> +<table summary="daily costs" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td></td> + <td><i>s.</i></td> + <td><i>d.</i></td> +</tr> +<tr align="left" valign="top"> + <td>Bread</td> + <td>1</td> + <td>9</td> +</tr> +<tr align="left" valign="top"> + <td>Beer</td> + <td>0</td> + <td>6</td> +</tr> +<tr align="left" valign="top"> + <td>Vegetables and fruit</td> + <td>0</td> + <td>10</td> +</tr> +<tr align="left" valign="top"> + <td>Milk</td> + <td>0</td> + <td>4</td> +</tr> +<tr align="left" valign="top"> + <td>Matches</td> + <td>0</td> + <td>1</td> +</tr> +<tr align="left" valign="top"> + <td>Parcel</td> + <td>1</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td><b>Total</b></td> + <td><b>4</b></td> + <td><b>6</b></td> +</tr> +</table><br> +<br> +This is easily reckoned, even by the unlearned; the mistress enters + the items in her day-book, takes the remaining sixpence, and again + gives her servant 5s., in convenient change, to be as readily + accounted for on the succeeding day.<br> +<br> + <i>Home Truths for Home Peace</i>; or, <i>Muddle Defeated.</i> +<br> +<p align="right"><i><span style="color: #A82C28">Time Brings Everything to Those who can Wait.</span></i></p><br> + +<a name="p2615"></a><b><i>2615. Don't Run in Debt</i></b><br> +<br> +<blockquote>"Don't run in debt;"—never mind, never mind<br> + If your clothes are faded and torn:<br> +Mend them up, make them do; it is better by far<br> + Than to have the heart weary and worn.<br> +Who'll love you the more for the shape of your hat,<br> + Or your ruff, or the tie of your shoe,<br> +The cut of your vest, or your boots, or cravat,<br> + If they know you're in debt for the new?<br> +There's no comfort, I tell you, in walking the street<br> + In fine clothes, if you know you're in debt,<br> +And feel that, perchance, you some tradesman may meet,<br> + Who will sneer—"They're not paid for yet."<br> +Good friends, let me beg of you, don't run in debt;<br> + If the chairs and the sofas are old,<br> +They will fit your back better than any new set,<br> + Unless they are paid for—with gold;<br> +If the house is too small, draw the closer together,<br> + Keep it warm with a hearty good-will;<br> +A big one unpaid for, in all kinds of weather,<br> + Will send to your warm heart a chill.<br> +Don't run in debt—now, dear girls, take a hint,<br> + if the fashions have changed since last season,<br> +Old Nature is out in the very same tint,<br> + And old Nature, we think, has some reason;<br> +But just say to your friend, that you cannot afford<br> + To spend time to keep up with the fashion;<br> +That your purse is too light and your honour too bright,<br> + To be tarnished with such silly passion.<br> +Men, don't run in debt—let your friends, if they can.<br> + Have fine houses, and feathers, and flowers:<br> +But, unless they are paid for, be more of a man<br> + Than to envy their sunshiny hours.<br> +If you've money to spare, I have nothing to say—<br> + Spend your silver and gold as you please;<br> +But mind you, the man who his bill has to pay<br> + Is the man who is never at ease.<br> +Kind husbands, don't run into debt any more;<br> + 'Twill fill your wives' cup full of sorrow<br> +To know that a neighbour may call at your door,<br> + With a claim you must settle to-morrow<br> +Oh! take my advice—it is good, it is true!<br> + But, lest you may some of you doubt it,<br> +I'll whisper a secret now, seeing 'tis you—<br> + I have tried it, and know all about it,<br> +<i>The chain of a debtor is heavy and cold.<br> + Its links all corrosion and rust;<br> +Gild it o'er as you will, it is never of gold,<br> +Then spurn it aside with disgust</i>.</blockquote> +<br> + +<a name="p2616"></a><b><i>2616. Carving, Ceremonies of the Table, &c.</i></b><br> +<br> + A dinner-table should be well laid, well lighted, and always afford a + little spare room. It is better to invite one friend less in number, + than to destroy the comfort of the whole party. +<br> + +<a name="p2617"></a><b><i>2617. The Laying out of a Table</i></b><br> +<br> + The laying out of a table must greatly depend upon the nature of the + dinner or supper, the taste of the host, the description of the + company, and the appliances possessed. It would be useless, therefore, + to lay down specific rules. The whiteness of the table-cloth, the + clearness of glass, the polish of plate, and the judicious + distribution of ornamental groups of fruits and flowers, are matters + deserving the utmost attention. +<br> + +<a name="p2618"></a><b><i>2618. A Sideboard</i></b><br> +<br> +A sideboard will greatly relieve a crowded table, upon which may be + placed many things incidental to the successive courses, until they + are required. +<br> + +<a name="p2619"></a><b><i>2619. Menu</i></b><br> +<br> + A bill of fare or Menu at large dinner parties, where there are + several courses, should be provided neatly inscribed upon small + tablets, and distributed about the table, that the diners may know + what there is to come. +<br> + +<a name="p2620"></a><b><i>2620. Napkins</i></b><br> +<br> + Napkins should be folded neatly. The French method, which is very + easy, of folding the napkin like a fan, placing it in a glass, and + spreading out the upper part, is very pleasing. But the English method + of folding is like a slipper, and placing the bread inside its folds + is convenient as well as neat. +<br> +<p align="right"><i><span style="color: #A82C28">As the Virtue is in the Tree, Such is the Fruit.</span></i></p><br> + +<a name="p2621"></a><b><i>2621. Bread</i></b><br> +<br> + Bread should be cut into thick squares, the last thing after the table + is laid. If cut too early it becomes dry. A tray should he provided, + in which there should be a further supply of bread, new, stale, and + brown. For cheese, pulled bread should be provided. +<br> + +<a name="p2622"></a><b><i>2622. Carving-knives</i></b><br> +<br> + Carving-knives should be "put in edge" before the dinner commences, + for nothing irritates a good carver, or perplexes a bad one, more than + a knife which refuses to perform its office; and there is nothing more + annoying to the company than to see the carving-knife gliding to and + fro over the steel while the dinner is getting cold, and their + appetites are being exhausted by delay. +<br> + +<a name="p2623"></a><b><i>2623. Joints</i></b><br> +<br> +Joints that require carving should be set upon dishes sufficiently + large. The space of the table may be economised by setting upon small + dishes those things that do not require carving. +<br> + +<a name="p2624"></a><b><i>2624. The Carver</i></b><br> +<br> +The carver should have plenty of room, however closely the diners are + compelled to sit together. +<br> + +<a name="p2625"></a><b><i>2625. The Vegetables</i></b><br> +<br> + The vegetables, if the table is very crowded, may be placed upon the + sideboard, and handed round by those who wait upon the guests. +<br> + +<a name="p2626"></a><b><i>2626. Smaller Joints</i></b><br> +<br> + Geese, Turkeys, Poultry, Sucking-pigs, &c., should be <b>carved before + being set on table</b>; especially in those cases where the whole or the + principal part of such dishes is likely to be consumed. +<br> + +<a name="p2627"></a><b><i>2627. Handing Round</i></b><br> +<br> + The carver should supply the plates, and the waiter hand them round, + instead of putting the question to each guest as to which part he + prefers, and then striving to serve him with it, to the prejudice of + others present. +<br> + +<a name="p2628"></a><b><i>2628. Ladies</i></b><br> +<br> +Ladies should be helped before gentlemen. +<br> + +<a name="p2629"></a><b><i>2629. Waiters</i></b><br> +<br> + Waiters should present dishes on the left hand; so that the diner may + help himself with his right. +<br> + +<a name="p2630"></a><b><i>2630. Wine</i></b><br> +<br> + Wine should be taken after the first course; and it will be found more + convenient to let the waiter serve it, than to hand the decanters + round, or to allow the guests to fill for themselves. +<br> + +<a name="p2631"></a><b><i>2631. Removal</i></b><br> +<br> + Waiters should be instructed to remove whatever articles upon the + table are thrown into disuse by the progress of the dinner, as soon as + they are at liberty. +<br> + +<a name="p2632"></a><b><i>2632. Finger-Bowls</i></b><br> +<br> + Finger-glasses, or glass bowls, filled with water, slightly scented or + not, as may be preferred, and slightly warm in winter, and iced in + summer, should be handed round. +<br> + +<a name="p2633"></a><b><i>2633. Dessert</i></b><br> +<br> + When the dessert is served, the wine should be set upon the table, and + the decanters passed round by the company. +<br> + +<a name="p2634"></a><b><i>2634. Fried Fish</i></b><br> +<br> + Fried fish should be divided into suitable slices, before the fire, as + soon as it leaves the frying-pan. +<br> + +<a name="p2635"></a><b><i>2635. Cod's Head and Shoulders</i></b><br> +<br> + The thick part of the back is best. It should be carved in unbroken + slices, and each solid slice should be accompanied by a bit of the + sound, from under the back-bone, or from the cheek, jaws, tongue, &c., + of the head. +<br> + +<a name="p2636"></a><b><i>2636. Hake</i></b><br> +<br> + Hake, if sent to table, simply boiled, is served as cod. The better + way of dressing hake is to cut it transversely to the length into + slices about one inch in thickness. These should be fried and sent to + table garnished with parsley. +<br> + +<a name="p2637"></a><b><i>2637. Turbot</i></b><br> +<br> + Strike the fish-slice along the back-bone, which runs from head to + tail, and then serve square slices from the thick part, accompanying + each slice with some of the gelatinous skin of the fins and thin part, + which may be raised by laying the fish-slice flat. +<br> + +<a name="p2638"></a><b><i>2638. Brill</i></b><br> +<br> +Brill is served in the same manner. +<br> + +<a name="p2639"></a><b><i>2639. John Dory</i></b><br> +<br> + John Dory is also served in the same way. This fish has a favourite + piece on the cheek. +<br> + +<a name="p2640"></a><b><i>2640. Plaice and Flat-fish</i></b><br> +<br> +Plaice and flat-fish generally, are served in the same manner. +<br> + +<a name="p2641"></a><b><i>2641. Soles</i></b><br> +<br> + Soles, when large, may be served as <a href="#p2637">turbot</a>; but when small they should + be sliced across. +<br> + +<a name="p2642"></a><b><i>2642. Salmon</i></b><br> +<br> + Serve a slice of the thick with a smaller slice of the thin part. + Keep the flakes of the thick part as unbroken as possible. +<br> + +<a name="p2643"></a><b><i>2643. Mackerel</i></b><br> +<br> + Mackerel should be served in pieces cut through the side when they are + large. It small, they may be divided through the back-bone, and served + in halves. The shoulder part is considered the best. +<br> + +<a name="p2644"></a><b><i>2644. Haddock and Gurnet</i></b><br> +<br> +Haddock and Gurnet are served as directed for <a href="#p2643">mackerel</a>. +<br> + +<a name="p2645"></a><b><i>2645. Whiting</i></b><br> +<br> + Whiting are usually fried and curled; they should be cut in halves + down the back, and served. The shoulder-part is best. +<br> + +<a name="p2646"></a><b><i>2646. Eels</i></b><br> +<br> + Eels are usually cut into several pieces, either for stewing or + frying. The thick parts are considered best. +<br> + +<a name="p2647"></a><b><i>2647. Trout</i></b><br> +<br> + Trout, if small, are served whole; if large, they may be divided + through the back-bone and served in halves. The same applies to perch + and other smaller fresh-water fish. +<br> + +<a name="p2648"></a><b><i>2648. Pike and Jack</i></b><br> +<br> + Pike and Jack should be served in thick unbroken pieces taken from the + side or shoulder of the fish accompanied by a piece of the stuffing + with which these fish are usually filled. +<br> + +<a name="p2649"></a><b><i>2649. Remarks</i></b><br> +<br> + The <i>roes</i> of mackerel, the <i>sound</i> of cod, the <i>head</i> of carp, the + <i>cheek</i> of John Dory, the <i>liver</i> of cod, &c., are severally + considered delicacies, though not by all persons. +<br> + +<a name="p2650"></a><b><i>2650. Saddle of Mutton</i></b><br> +<br> + Cut thin slices parallel with the back-bone; or slice it obliquely + from the bone to the edge. +<br> + +<a name="p2651"></a><b><i>2651. Haunch of Mutton or Venison</i></b><br> +<br> +Make an incision across the knuckle-end, right into the bone, and set + free the gravy. Then cut thin slices the whole length of the haunch. + Serve pieces of fat with slices of lean. +<br> + +<a name="p2652"></a><b><i>2652. Rump or Sirloin of Beef</i></b><br> +<br> + The undercut, called the "fillet," is exceedingly tender, and some + carvers will turn the joint and serve the fillet first, reserving the + meat on the upper part to be eaten cold. From the upper part, whether + hot or cold, the slices should be cut lengthways from top to bottom, + so that the fat and lean may be distributed in fair proportions. +<br> + +<a name="p2653"></a><b><i>2653. Ribs of Beef</i></b><br> +<br> + Ribs of beef are carved in the same way as the sirloin; but there is + no fillet. +<br> + +<a name="p2654"></a><b><i>2654. Round of Beef</i></b><br> +<br> + First cut away the irregular outside pieces, to obtain a good surface, + and then serve thin and broad slices. Serve bits of the udder fat with + the lean. +<br> + +<a name="p2655"></a><b><i>2655. Brisket of Beef</i></b><br> +<br> + Cut off the outside, and then serve long slices, cut the whole length + of the bones. +<br> + +<a name="p2656"></a><b><i>2656. Shoulder of Mutton</i></b><br> +<br> + Make a cross incision on the fore-part of the shoulder, and serve + slices from both sides of the incision; then cut slices lengthways + along the shoulder-blade. Cut fat slices from the round corner. + Another and more economical way, is to cut slices from the under part + when first brought to table. The joint then presents a better + appearance when cold. +<br> + +<a name="p2657"></a><b><i>2657. Leg of Mutton</i></b><br> +<br> + Make an incision across the centre, and serve from the knuckle-side, + or the opposite, according to choice. The knuckle-side will be + generally found well done, and the opposite side underdone, for those + who prefer it. +<br> + +<a name="p2658"></a><b><i>2658. Loin of Mutton</i></b><br> +<br> +Cut down between the bones, into chops. +<br> + +<a name="p2659"></a><b><i>2659. Quarter of Lamb</i></b><br> +<br> + Lay the knife flat, and cut off the shoulder. The proper point for + incision will be indicated by the position of the shoulder. A little + lemon juice may be squeezed over the divided part, and a little + Cayenne pepper, and the shoulder transferred to another dish, for the + opposite end of the table. Next separate the <i>brisket</i>, or short + bones, by cutting lengthways along the breast. Then serve from either + part as desired. +<br> +<p align="right"><i><span style="color: #A82C28">Travel North, or South, or East, or West...</span></i></p><br> + +<a name="p2660"></a><b><i>2660. Loin of Veal</i></b><br> +<br> + Loin of veal may be cut across through the thick part; or slices may + be taken in the direction of the bones. Serve pieces of kidney and fat + with each plate. +<br> + +<a name="p2661"></a><b><i>2661. Fillet of Veal</i></b><br> +<br> + Fillet of veal is carved as a round of beef. The browned bits of the + outside are esteemed, and should be shared among the company, with + bits of fat, and of forcemeat from the centre. +<br> + +<a name="p2662"></a><b><i>2662. Breast of Veal</i></b><br> +<br> + Breast of veal should be divided by cutting the <b>brisket</b>, or soft + bones, the same as the basket of lamb. When the sweetbread comes to + table with the breast, a small piece should be served on each plate. +<br> + +<a name="p2663"></a><b><i>2663. Sucking-Pig</i></b><br> +<br> + Sucking-pig should be sent to table in two halves, the head divided, + and one half laid at each end of the dish. The shoulders and legs + should be taken off by the obvious method of laying the knife under + them, and lifting the joint out. They may be served whole, or divided. + The ribs are easily divided, and are considered choice. +<br> + +<a name="p2664"></a><b><i>2664. Tongues</i></b><br> +<br> +Tongues are cut across in tolerably thick slices. +<br> + +<a name="p2665"></a><b><i>2665. Calves' Heads</i></b><br> +<br> + Calves' heads are carved across the cheek, and pieces taken from any + part that is come-at-able. The tongue and brain sauce are served + separate. +<br> + +<a name="p2666"></a><b><i>2666. Knuckle of Veal</i></b><br> +<br> + Knuckle of veal is carved by cutting off the outside pieces, and then + obtaining good slices, and apportioning the fat to the lean, adding + bits of the sinew that lie around the joint. +<br> + +<a name="p2667"></a><b><i>2667. Leg of Pork</i></b><br> +<br> + Leg of pork is carved as a ham, but in thicker slices; when stuffed, + the stuffing must be sought for under the skin at the large end. +<br> + +<a name="p2668"></a><b><i>2668. Loin of Pork</i></b><br> +<br> +Loin of pork is carved the same as a <a href="#p2658">loin of mutton</a>. +<br> + +<a name="p2669"></a><b><i>2669. Spare-rib of Pork</i></b><br> +<br> + Spare-rib of pork is carved by separating the chops, which should + previously have been jointed. Cut as far as the joint, then return the + knife to the point of the bones, and press over, to disclose the + joint, which may then be relieved with the point of the knife. +<br> + +<a name="p2670"></a><b><i>2670. Hams</i></b><br> +<br> +Hams are cut in very thin slices from the knuckle to the blade. +<br> + +<a name="p2671"></a><b><i>2671. Pheasants</i></b><br> +<br> + Carve the breast in slices. Then take off the legs and wings. +<br> + +<a name="p2672"></a><b><i>2672. Fowls</i></b><br> +<br> + Fix the fork firmly into the breast, then slip the knife under the + legs, and lay it over and dis-joint; detach the wings in the same + manner. Do the same on both sides, The smaller bones require a little + practice, and it would be well to watch the operations of a good + carver. When the merry-thought has been removed (which it may be by + slipping the knife through at the point of the breast), and the + neck-bones drawn out, the trunk may be turned over, and the knife + thrust through the back-bone. +<br> + +<a name="p2673"></a><b><i>2673. Partridges</i></b><br> +<br> + Partridges are best carved by cutting off the breast, and then + dividing it. But for more economical carving, the wings may be cut + with a small breast slice attached. +<br> + +<a name="p2674"></a><b><i>2674. Woodcocks</i></b><br> +<br> + Woodcocks may be cut right through the centre, from head to tail. + Serve with each portion a piece of the toast upon which they come to + table. +<br> + +<a name="p2675"></a><b><i>2675. Pigeons</i></b><br> +<br> +Pigeons may be carved as woodcocks, or as partridges. +<br> + +<a name="p2676"></a><b><i>2676. Snipes</i></b><br> +<br> +Snipes may be carved the same as woodcocks. +<br> + +<a name="p2677"></a><b><i>2677. Turkey</i></b><br> +<br> + Cut slices from each side of the breast down, to the ribs; the legs + may then be removed, and the thighs divided from the drumsticks, which + are generally tough; but the pinions of the wing are very good, and + the white part of the wing is preferred by many to the breast. The + stuffing is usually put in the breast; but when truffles, mushrooms, + or oysters are put into the body, an opening must be made into it by + cutting through the apron. +<br> + +<a name="p2678"></a><b><i>2678. Goose</i></b><br> +<br> + The apron must be cut off in a circular direction, when a glass of + port wine, mixed with a teaspoonful of mustard, may be poured into the + body or not. Some of the stuffing should then be drawn out, and, the + neck of the goose being turned a little towards the carver, the flesh + of the breast should be sliced on each side of the bone. The wings may + then be taken off, then the legs. The other parts are carved the same + as a fowl. +<br> +<p align="right"><i><span style="color: #A82C28">A Man's Own Hose is Still the Best.</span></i></p><br> + +<a name="p2679"></a><b><i>2679. Ducks</i></b><br> +<br> + Ducks may be carved, when large, the same as geese; but when young, + like chickens. The thigh joints, however, lie much closer into the + trunk than those of fowls. +<br> + +<a name="p2680"></a><b><i>2680. Hares</i></b><br> +<br> + Hares should be placed with their heads to the left of the carver. + Slices may be taken down the whole length of the back; the legs, + which, next to the back, are considered the best eating, may then be + taken off, and the flesh divided from or served upon them, after the + small bones have been parted from the thighs. The shoulders, which are + not much esteemed, though sometimes liked by sportsmen, may be taken + off by passing the knife between the joint and the trunk. When a hare + is young, the back is sometimes divided at the joints into three or + four parts, after being freed from the ribs and under-skin. +<br> + +<a name="p2681"></a><b><i>2681. Remarks</i></b><br> +<br> + Sufficient general instructions are here given to enable the carver, + by observation and practice, to acquit himself well. The art of + carving does not consist merely in dissecting the joints sent to + table, but in the judicious and economical distribution of them, and + the grace and neatness with which this distribution is effected. Every + dish should be sent to table properly garnished (where needed), and + the carver should preserve the neatness of the arrangement as much as + possible. +<br> + +<a name="p2682"></a><b><i>2682. Dyeing</i></b><br> +<br> + The filaments from which stuffs of all kinds are fabricated are + derived either from the animal or vegetable kingdom. We recognise the + former by the property they possess of liberating ammonia on being + treated with potash; while the latter afford a liquor having an acid + reaction under the same treatment. The animal kingdom furnishes three + varieties—silk, wool, and the furs, &c., of various animals; the + vegetable kingdom also three—flax, hemp, and cotton: all of which + require certain preliminary preparations to render them fit for the + dyer, which do not come within our province, our space only admitting + of a rapid glance at the production of the various colours. +<br> + +<a name="p2683"></a><b><i>2683. General Observations</i></b><br> +<br> +The various shades produced by colouring matters may be classed in one + or other of the following groups:<br> +<br> +<table summary="colours" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td>1.</td> + <td>Blue</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>2.</td> + <td>Red</td> + <td><i>Simple</i></td> +</tr> +<tr align="left" valign="top"> + <td>3.</td> + <td>Yellow</td> + <td></td> +</tr> +</table><br> +<br> +<table summary="colours2" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td>4.</td> + <td>Violets</td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td>5.</td> + <td>Orange colours</td> + <td><i>Binary</i></td> +</tr> +<tr align="left" valign="top"> + <td>6.</td> + <td>Green</td> + <td></td> +</tr> +</table><br> +<br> +<table summary="colours3" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td>7.</td> + <td>Compound colours</td> + <td><i>Ternary</i></td> +</tr> +<tr align="left" valign="top"> + <td>8.</td> + <td>Black</td> + <td></td> +</tr> +</table><br> +<br> +Some colours adhere at once to the stuff, and are called <i>substantial + colours</i>; while others require that the material to be dyed should + undergo some previous preparation in order to render it permanent. The + substances used to fix the colouring matters are called <i>mordants</i>, + which should possess four qualifications: + <br><br> +<ol start=1 type="i"><li> + They should possess an equal affinity for the fibre of the + material and the colouring matter.</li></ol> + +<ol start=2 type="i"><li> + + They should be incapable of injuring or destroying either by + prolonged action.</li></ol> + +<ol start=3 type="i"><li> + + They should form, with the colour, a compound capable of + resisting the action of air and water.</li></ol> + +<ol start=4 type="i"><li> + + They should be capable of readily conforming to the various + operations of the dyer.</li></ol> +<br> + +<a name="p2684"></a><b><i>2684. The Mordants</i></b><br> +<br> + For the reasons just given, the acetate or tartrate of iron is + preferable to the sulphate; and the acetate or tartrate of alumina to + alum. <i>For reds, yellows, green, and pinks</i>, aluminous mordants are to + be used. <i>For blacks, browns, puces, and violets</i>, the acetate or + tartrate of iron must be employed. <i>For scarlets</i>, use a tin mordant, + made by dissolving in strong nitric acid one-eighth of its weight of + sal-ammoniac, then adding by degrees one-eighth of its weight of tin, + and diluting the solution with one-fourth of its weight of water. +<br> +<p align="right"><i><span style="color: #A82C28">Cunning Men's Cloaks Sometimes Fall.</span></i></p><br> + +<a name="p2685"></a><b><i>2685. Calico, Linen, and Muslin (Blue)</i></b><br> +<br> + <i>Blue</i>.—Wash well to remove dressing, and dry; then dip in a strong + solution of sulphate of indigo—partly saturated with potash—and hang + up. Dry a piece to see if the colour is deep enough; if not dip again.<br> +<br> + <i>Saxon Blue</i>.—Boil the article in alum, and then dip in a strong + solution of chemical blue. +<br> + +<a name="p2686"></a><b><i>2686. Calico, Linen, and Muslin (Buff)</i></b><br> +<br> + <i>Buff</i>.—Boil an ounce of anatto in three quarts of water, add two + ounces of potash, stir well, and put in the calico while boiling, and + stir well for five minutes; remove and plunge into cold pump water, + hang up the articles without wringing, and when almost dry, fold. +<br> + +<a name="p2687"></a><b><i>2687. Calico, Linen, and Muslin (Pink)</i></b><br> +<br> + <i>Pink</i>.—Immerse in the acetate of alumina mordant, and then in the + colouring of a pink saucer. +<br> + +<a name="p2688"></a><b><i>2688. Calico, Linen, and Muslin (Green)</i></b><br> +<br> + <i>Green</i>.—Boil the article in an alum mordant, and then in a solution + of indigo mixed with any of the yellow dyes until the proper colour is + obtained. +<br> + +<a name="p2689"></a><b><i>2689. Calico, Linen, and Muslin (Yellow)</i></b><br> +<br> + <i>Yellow</i>.<br> +<br> +<ol start=1 type="i"><li> +Cut potato tops when in flower, and express the juice; + steep articles in this for forty-eight hours. + +</li></ol> + +<ol start=2 type="i"><li>Dip in a strong + solution of weld after boiling in an aluminous mordant. Turmeric, + fustic, anatto, &c., will answer the same as weld.</li></ol> +<br> + +<a name="p2690"></a><b><i>2690. Cloth (Black)</i></b><br> +<br> + Impregnate the material with the acetate of iron mordant, and then + boil in a decoction of madder and logwood. +<br> + +<a name="p2691"></a><b><i>2691. Cloth (Madder Red)</i></b><br> +<br> + Boil the cloth in a weak solution of pearlash—an ounce to a gallon of + water,—wash, dry, and then steep in a decoction of bruised nutgalls. + After drying it is to be steeped twice in dry alum water, then dried, + and boiled in a decoction made of three quarters of a pound of madder + to every pound of the article. It should then be taken out and dried, + and steeped in a second bath in the same manner. When dyed, the + articles should be washed in warm soap and water, to remove a + dun-coloured matter given out by the madder. +<br> + +<a name="p2692"></a><b><i>2692. Cloth (Scarlet)</i></b><br> +<br> +Three quarters of a pint of a tin mordant, made by dissolving three + pounds of tin in sixty pounds of hydrochloric acid, is added to every + pound of lac dye, and digested for six hours. To dye twenty-five + pounds of cloth, a tin boiler of seventy-five gallons capacity should + be filled nearly full with water, and a fire kindled under it. When + the heat is 150° Fahr., half a handful of bran and two ounces of tin + mordant are to be thrown into it. The froth which arises is skimmed + off, the liquor is made to boil, and two pounds and three quarters of + lac dye, previously mixed with a pound and three quarters of the + solvent, and fourteen ounces of the tin solvent, are added.<br> +<br> + Immediately afterwards two pounds and three quarters of tartar, and a + pound of ground sumach, both tied up in a linen bag, are to be added, + and suspended in the bath for five minutes. The fire being withdrawn, + five gallons of cold water and two pints and three quarters of tin + mordant being poured into the bath, the cloth is immersed in it. The + fire is then replaced, and the liquid made to boil rapidly for an + hour, when the cloth is removed and washed in pure water. +<br> + +<a name="p2693"></a><b><i>2693. Cloth (Yellow)</i></b><br> +<br> + Use No. ii. for calico. Quercitron and weld produce a solid yellow; + fustic a very brilliant tint; while turmeric yields a less solid + yellow. +<br> + +<a name="p2694"></a><b><i>2694. Feathers (Black)</i></b><br> +<br> +Use the same as for cloth. +<br> + +<a name="p2695"></a><b><i>2695. Feathers (Blue)</i></b><br> +<br> + Every shade may be given by indigo—or dip in silk dye. +<br> + +<a name="p2696"></a><b><i>2696. Feathers (Crimson)</i></b><br> +<br> +Dip in acetate of alumina mordant, then in a boiling-hot decoction of + Brazil-wood—and, last of all, pass through a bath of cudbear. +<br> + +<a name="p2697"></a><b><i>2697. Feathers (Pink, or Rose-colour)</i></b><br> +<br> +Pink, or rose-colour, is given by safflower and lemon juice. +<br> + +<a name="p2698"></a><b><i>2698. Feathers (Deep Red)</i></b><br> +<br> + Proceed as for crimson, omitting the cudbear bath. +<br> +<p align="right"><i><span style="color: #A82C28">The Fat Man Knoweth not what the Lean Think.</span></i></p><br> + +<a name="p2699"></a><b><i>2699. Feathers (Yellow)</i></b><br> +<br> + Mordant with acetate of alumina, and dip in a bath of turmeric or weld. +<br> + +<a name="p2700"></a><b><i>2700. Hair (Black)</i></b><br> +<br> + As the object in view is simply to dye the hair without tingeing the + skin, the following will be found the best:—Take equal parts of + litharge and lime; mix well, and form into a paste with water, if a + black is desired; with milk if brown. Clean the head with a small + tooth comb, and then well wash the hair with soda and water to free it + from grease; then lay on the paste pretty thick, and cover the head + with oilskin or a cabbage-leaf, after which go to bed. Next morning + the powder should be carefully brushed away, and the hair oiled. +<br> + +<a name="p2701"></a><b><i>2701. Leather (Black)</i></b><br> +<br> + Use No. iv. <i>black stain</i> (see par. <a href="#p1430">1430</a>), and polish with oil. +<br> + +<a name="p2702"></a><b><i>2702. Gloves (Nankeen)</i></b><br> +<br> +Steep saffron in boiling-hot soft water for about twelve hours; sew + up the tops of the gloves, to prevent the dye staining the insides, + wet them over with a sponge dipped in the liquid. A teacupful of dye + will do a pair of gloves. +<br> + +<a name="p2703"></a><b><i>2703. Gloves (Purple)</i></b><br> +<br> +Boil four ounces of logwood and two ounces of roche alum in three + pints of soft water till half wasted; strain, and let it cool. Sew up + the tops, go over the outsides with a brush or sponge twice; then rub + off the loose dye with a coarse cloth. Beat up the white of an egg, + and rub it over the leather with a sponge. Vinegar will remove the + stain from the hands. +<br> + +<a name="p2704"></a><b><i>2704. Silk (Black)</i></b><br> +<br> +The same as for cloth, but black dyeing is difficult. +<br> + +<a name="p2705"></a><b><i>2705. Silk (Blue)</i></b><br> +<br> +<ol start=1 type="i"><li> + Wash quite clean, rinse well, and then dip in a hot solution of + sulphate of iron: after a short time take it out and rinse again. + Have ready in another vessel a hot solution of prussiate of potash, + to which a small quantity of sulphuric acid has been added. Dip the + silk in this liquid; on removal rinse in clean water, and expose to + the air to dry.</li></ol> + +<ol start=2 type="i"><li> + + Wash well, rinse, wring out, and then dip in the + following:—Boil a pound of indigo, two pounds of woad, and three + ounces of alum, in a gallon of water. When the silk is of a proper + colour, remove, rinse, and dry.</li></ol> +<br> + +<a name="p2706"></a><b><i>2706. Silk (Carnation)</i></b><br> +<br> + Boil two gallons of wheat and an ounce of alum in four gallons of + water; strain through a fine sieve; dissolve half a pound more of alum + and white tartar; add three pounds of madder, then put in the silk at + a moderate heat. +<br> + +<a name="p2707"></a><b><i>2707. Silk (Crimson)</i></b><br> +<br> +Take about a spoonful of cudbear, put it into a small pan, pour + boiling water upon it; stir and let it stand a few minutes, then put + in the silk, and turn it over in a short time, and when the colour is + full enough, take it out; but if it should require more violet or + crimson, add a spoonful or two of purple archil to some warm water; + steep, and dry it within doors. It must be mangled, and ought to be + pressed. +<br> + +<a name="p2708"></a><b><i>2708. Silk (Lilac)</i></b><br> +<br> + For every pound of silk, take one and a half pounds of archil, mix it + well with the liquor; make it boil for a quarter of an hour, dip the + silk quickly, then let it cool, and wash it in river water, and a fine + half violet, or lilac, more or less full, will be obtained. +<br> + +<a name="p2709"></a><b><i>2709. Silk (Madder Red)</i></b><br> +<br> +Use the dye for <a href="#p2691">cloth</a>. +<br> + +<a name="p2710"></a><b><i>2710. Silk (Yellow)</i></b><br> +<br> + Take clear wheat bran liquor fifteen pounds, in which dissolve three + quarters of a pound of alum; boil the silk in this for two hours, and + afterwards take half a pound of weld, and boil it till the colour is + good. Nitre used with alum and water in the first boiling fixes the + colour. +<br> + +<a name="p2711"></a><b><i>2711. Wool (Blue)</i></b><br> +<br> + Boil in a decoction of logwood and sulphate or acetate of copper. +<br> + +<a name="p2712"></a><b><i>2712. Wool (Brown)</i></b><br> +<br> +Steep in an infusion of green walnut-peels. +<br> + +<a name="p2713"></a><b><i>2713. Wool (Drab)</i></b><br> +<br> + Impregnate with brown oxide of iron, and then dip in a bath of + quercitron bark. It sumach is added, it will make the colour a dark + brown. +<br> +<p align="right"><i><span style="color: #A82C28">No Lock will Hold gainst Keys of Gold.</span></i></p><br> + +<a name="p2714"></a><b><i>2714. Wool (Green)</i></b><br> +<br> + First imbue with the blue, then with the yellow dye. +<br> + +<a name="p2715"></a><b><i>2715. Wool (Orange)</i></b><br> +<br> + Dye first with the red dye for cloth, and then with a yellow. +<br> + +<a name="p2716"></a><b><i>2716. Wool (Red)</i></b><br> +<br> + Take four and a half pounds of cream of tartar, four and a quarter + pounds of alum; boil the wool gently for two hours; let it cool, and + wash it on the following day in pure water.<br> +<br> + Infuse twelve pounds of madder for half an hour with a pound of + chloride of tin, in lukewarm water; filter through canvas, remove the + dye from the canvas, and put it in the bath, which is to be heated to + 100° Fahr.; add two ounces of aluminous mordant, put the wool in, and + raise to boiling heat.<br> +<br> + Remove the wool, wash, and soak for a quarter of an hour in a solution + of white soap in water. +<br> + +<a name="p2717"></a><b><i>2717. Wool (Yellow)</i></b><br> +<br> +Dye with that used for <a href="#p2689">calico</a>, &c. +<br> + +<a name="p2718"></a><b><i>2718. Dyeing Bonnets</i></b><br> +<br> + Chip and straw bonnets or hats may be dyed black by boiling them three + or four hours in a strong liquor of logwood, adding a little green + copperas occasionally. Let the bonnets remain in the liquor all night, + then take out to dry in the air. If the black is not satisfactory, dye + again after drying. Rub inside and out with a sponge moistened in fine + oil. Then block. +<br> + +<a name="p2719"></a><b><i>2719. To Dye Hair and Feathers Green</i></b><br> +<br> + Take of either verdigris or verditer one ounce; gum water, one pint; + mix them well, and dip the hair or feathers into the mixture, shaking + them well about. +<br> + +<a name="p2720"></a><b><i>2720. To Clean White Satin and Flowered Silks</i></b><br> +<br> + +<ol start=1 type="i"><li> +Mix sifted stale bread-crumbs with powder blue, and rub it + thoroughly all over the article; then shake it well, and dust it + with clean soft cloths. Afterwards, where there are any gold or + silver flowers, take a piece of crimson ingrain velvet, rub the + flowers with it, which will restore them to their original lustre.</li></ol> + +<ol start=2 type="i"><li> + + Pass them through a solution of fine hard soap of a moderate + heat, drawing them through the hand; rinse in lukewarm water, dry, + and finish by pinning out. Brush the flossy or bright side with a + clean clothes-brush, the way of the nap. Finish them by dipping a + sponge into a size, made by boiling isinglass in water, and rub the + wrong side. Rinse out a second time, and brush, and dry near a fire + in a warm room.</li></ol><br> +<br> + Silk may be treated in the same way, but not brushed. +<br> + +<a name="p2721"></a><b><i>2721. Cleaning Silk, Satins, Coloured Woollen Dresses, &c.</i></b><br> +<br> + Four ounces of soft soap, four ounces of honey, the white of an egg, + and a wineglassful of gin; mix well together, and scour the article + with a rather hard brush thoroughly; afterwards rinse it in cold + water, leave to drain, and iron whilst quite damp. +<br> + +<a name="p2722"></a><b><i>2722. To Clean Black Cloth Clothes</i></b><br> +<br> + Clean the garments well, then boil four ounces of logwood 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 out and + hang them up for an hour or two; take them down, rinse them thrice in + cold water, dry well, and rub with a soft brush which has had a few + drops of olive oil applied to its surface. If the clothes are + threadbare about the elbows, cuffs, &c., raise the nap with a teasel + or half worn hatter's card, filled with flocks, and when sufficiently + raised, lay the nap the right way with a hard brush. +<br> + +<a name="p2723"></a><b><i>2723. To Clean Furs</i></b><br> +<br> + Strip the fur articles of their stuffing and binding, and lay them as + nearly as possible in a flat position They must then be subjected to + a very brisk brushing, with a stiff clothes-brush; after this any + moth-eaten parts must be cut out, and neatly replaced by new bits of + fur to match.<br> +<br> + Sable, chinchilla, squirrel, fitch, &c., should be treated as follows: + Warm a quantity of new bran in a pan, taking care that it does not + burn, to prevent which it must be actively stirred. When well warmed, + rub it thoroughly into the fur with the hand. Repeat this two or three + times: then shake the fur, and give it another sharp brushing until + free from dust.<br> +<br> + White furs, ermine, &c., may be cleaned as follows:—Lay the fur on a + table, and rub it well with bran made moist with warm water; rub until + quite dry, and afterwards with dry bran. The wet bran should be put on + with flannel, and the dry with a piece of book muslin.<br> +<br> + The light furs, in addition to the above, should be well rubbed with + magnesia, or a piece of book muslin, after the bran process.<br> +<br> + Furs are usually much improved by stretching, which may be managed as + follows: To a pint of soft water add three ounces of salt, dissolve; + with this solution, sponge the inside of the skin (taking care not to + wet the fur) until it becomes thoroughly saturated; then lay it + carefully on a board with the fur side downwards, in its natural + position; then stretch as much as it will bear, and to the required + shape, and fasten with small tacks. The drying may be accelerated by + placing the skin a little distance from the fire or stove. +<br> +<p align="right"><i><span style="color: #A82C28">Gold is no Balm to a Wounded Spirit.</span></i></p><br> + +<a name="p2724"></a><b><i>2724. Cleansing Feathers of their Animal Oil</i></b><br> +<br> + The following receipt gained a premium from the Society of Arts:—Take + for every gallon of clean water one pound of quicklime, mix them well + together, and when the undissolved lime is precipitated in fine + powder, pour off the clean lime water for use. Put the feathers to be + cleaned in another tub, and add to them a quantity of the clean lime + water, sufficient to cover them about three inches when well immersed + and stirred about therein. The feathers, when thoroughly moistened, + will sink, and should remain in the lime water three or four days; + after which the foul liquor should be separated from them, by laying + them in a sieve.<br> +<br> + The feathers should be afterwards well washed in clean water, and + dried upon nets, the meshes of which may be about the fineness of + cabbage nets. The feathers must be from time to time shaken on the + nets, and, as they get dry, they will fall through the meshes, and + must be collected for use. The admission of air will be serviceable in + drying. The process will be completed in three weeks. When thus + prepared, the feathers need only be beaten to get rid of the dust. +<br> + +<a name="p2725"></a><b><i>2725. To Clean White Ostrich Feathers</i></b><br> +<br> + Four ounces of white soap, cut small, dissolved in four pints of + water, rather hot, in a large basin; make the solution into a lather, + by beating it with birch rods, or wires. Introduce the feathers, and + rub well with the hands for five or six minutes. After this soaping, + wash in clean water, as hot as the hand can bear. Shake until dry. +<br> + +<a name="p2726"></a><b><i>2726. Cleaning Straw Bonnets</i></b><br> +<br> + They may be washed with soap and water, rinsed in clear water, and + dried in the air. Then wash them over with white of egg well beaten, + Remove the wire before washing. Old straw bonnets may be picked to + pieces, and put together for children, the head parts being cut out. +<br> + +<a name="p2727"></a><b><i>2727. To Bleach a Faded Dress</i></b><br> +<br> + Wash it well in hot suds, and boil it until the colour seems to be + gone, then wash, and rinse, and dry it in the sun; if still not quite + white, repeat the boiling. +<br> + +<a name="p2728"></a><b><i>2728. Bleaching Straw Bonnets, &c.</i></b><br> +<br> + Wash them in pure water, scrubbing them with a brush. Then put them + into a box in which has been set a saucer of burning sulphur. Cover + them up, so that the fumes may bleach them. +<br> + +<a name="p2729"></a><b><i>2729. Clothes Balls</i></b><br> +<br> + Take some fullers' earth, dried till it crumbles to powder: moisten it + with the juice of lemon, add a small quantity of pearlash, work and + knead carefully together till it forms a thick paste; make into balls, + and dry them in the sun. Moisten the spot on clothes with water, then + rub it with the ball. Wash out the spot with pure water. +<br> +<p align="right"><i><span style="color: #A82C28">O Heart! But Try it Once;— 'Tis Easy to Be...</span></i></p><br> + +<a name="p2730"></a><b><i>2730. To Wash China Crêpe Scarves, &c.</i></b><br> +<br> + If the fabric be good, these articles of dress can be washed as + frequently as may be required, and no diminution of their beauty will + be discoverable, even when the various shades of green have been + employed among other colours in the patterns. In cleaning them, make a + strong lather of boiling water; suffer it to cool; when cold or nearly + so, wash the scarf quickly and thoroughly, dip it immediately in cold + hard water in which a little salt has been thrown (to preserve the + colours), rinse, squeeze, and hang it out to dry in the open air; pin + it at its extreme edge to the line, so that it may not in any part be + folded together: the more rapidly it dries the clearer it will be. +<br> + +<a name="p2731"></a><b><i>2731. To Wash a White Lace Veil</i></b><br> +<br> + Put the veil into a strong lather of white soap and very clear water, + and let it simmer slowly for a quarter of an hour; take it out and + squeeze it well, but be sure not to rub it: rinse it twice in cold + water, the second time with a drop or two of liquid blue. Have ready + some very clear weak gum arabic water, or some thin starch, or rice + water; pass the veil through it, and clear it by clapping; then + stretch it out evenly, and pin it to dry on a linen cloth, making the + edge as straight as possible, opening out all the scallops, and + fastening each with pins. When dry, lay a piece of thin muslin + smoothly over it, and iron it on the wrong side. +<br> + +<a name="p2732"></a><b><i>2732. Blond Lace</i></b><br> +<br> + Blond lace may be revived by breathing upon it, and shaking and + flapping it. The use of the iron turns the lace yellow. +<br> + +<a name="p2733"></a><b><i>2733. Washing Bed Furniture, &c.</i></b><br> +<br> +Before putting into the water, see that you shake off as much dust as + possible, or you will greatly increase your labour. Use no soda, or + pearlash, or the articles will lose their colour. Use soft water, not + hot, but warm: have plenty of it. Rub with mottled soap. On wringing + out the second liquor, dip each piece into cold hard water for + finishing. Shake out well, and dry quickly. If starch is desired, it + may be stirred into the rinsing water. +<br> + +<a name="p2734"></a><b><i>2734. Washing with Lime (1)</i></b><br> +<br> + Half a pound of soap; half a pound of soda; quarter of a pound of + quick-lime. Cut up the soap and dissolve it in half a gallon of + boiling water; pour half a gallon of boiling water over the soda, and + enough boiling water over the quick-lime to cover it. The lime must + be quick and fresh; if quick, it will bubble up when the hot water is + poured over it. Prepare each of these in separate vessels; put the + dissolved lime and soda together, and boil them for twenty minutes; + then pour them into a jar to settle. +<br> + +<a name="p2735"></a><b><i>2735. Washing with Lime (2)</i></b><br> +<br> + After having made the Preparation, set aside the flannels and coloured + articles, as they <i>must not</i> be washed in this way. They may be washed + in the usual way while the others are boiling. The night before, the + collars and wristbands of shirts, the feet of stockings, &c., should + be rubbed well with soap and set to soak. In the morning pour ten + gallons of water into the copper, and having strained the mixture of + lime and soda well, taking great care not to disturb the settlings, + put it, together with the soap, into the water, and make the whole + boil before putting in the clothes.<br> +<br> + A plate should be placed at the bottom of the copper, to prevent the + clothes from burning. Boil each lot of clothes from half an hour to an + hour, then rinse them well in cold blue water. When dry they will be + beautifully white. The same water will do for three lots. Wash the + finer things first. +<br> + +<a name="p2736"></a><b><i>2736. Washing. (Supremacy of Soapsuds over Lime)</i></b><br> +<br> + To save your linen and your labour,—pour on half a pound of soda two + quarts of boiling water, in an earthenware pan; take half a pound of + soap, shred fine; put it into a saucepan with two quarts of cold + water; stand it on a fire till it boils; and when perfectly dissolved + and boiling, add it to the former. Mix it well, and let it stand till + cold, when it will have the appearance of a strong jelly. Let your + linen be soaked in water, the seams and any other soiled part rubbed + in the usual way, and remain till the following morning. Get your + copper ready, and add to the water about a pint basin full; when + <i>lukewarm</i> put in your linen, and allow it to boil for twenty minutes. + Rinse it in the usual way, and that is all which is necessary to get + it clean, and to keep it in good colour. Housekeepers will find the + above receipt invaluable. +<br> +<p align="right"><i><span style="color: #A82C28">...But to Appear so, what a Strain and Misery!</span></i></p><br> + +<a name="p2737"></a><b><i>2737. Hard Water</i></b><br> +<br> + When water is hard, and will not readily unite with soap, it will + always be proper to boil it before use; which will be found + sufficiently efficacious, if the hardness depends solely upon the + impregnation of lime. Even exposure to the atmosphere will produce + this effect in a great degree upon spring water so impregnated, + leaving it much fitter for lavatory purposes.<br> +<br> + In both cases the water ought to be carefully poured off from the + sediment, as the neutralized lime, when freed from its extra quantity + of carbonic acid, falls to the bottom by its own gravity. To + economize the use of soap, put any quantity of pearlash into a large + jar, covered from the dust, in a few days the alkali will become + liquid, which must be diluted in double its quantity of soft water, + with an equal quantity of new-slacked lime. Boil it half an hour, + frequently stirring it; adding as much more hot water, and drawing off + the liquor, when the residuum may be boiled afresh, and drained, until + it ceases to feel acrid to the tongue. +<br> + +<a name="p2738"></a><b><i>2738. Washing Machines</i></b><br> +<br> + Much labour in washing has been saved by the introduction of washing + machines, by which the toil of washing day, formerly so severe, has + been much abridged. Suitable machines for washing, wringing, and + mangling may be purchased at comparatively low prices of any of the + makers of what is termed "labour-saving machinery," such as Kent, + Bradford, Twelvetrees, &c. Preparations for softening water, and + facilitating the process, exist in the Extract of Soap, and the + various washing powders now to be purchased of most grocers and oil + and colourmen. Cold water soap, too, has achieved considerable + popularity, for by its use a lather can be quickly produced, even in + the hardest water. +<br> + +<a name="p2739"></a><b><i>2739. Save Soap and Labour</i></b><br> +<br> + Soap and labour may he saved by dissolving alum and chalk in bran + water, in which the linen ought to be boiled, then well rinsed out, + and exposed to the usual process of bleaching. +<br> + +<a name="p2740"></a><b><i>2740. Hardly Any Soap</i></b><br> +<br> + Soap may be dispensed with, or nearly so, in the getting up of muslins + and chintzes, which should always be treated agreeably to the Oriental + manner; that is, to wash them in plain water, and then boil them in + rice water; after which they ought not to be submitted to the + operation of the smoothing iron, but rubbed smooth with a polished + stone. This work, which is known as "calendering," is very heavy and + laborious, and is done by men. +<br> + +<a name="p2741"></a><b><i>2741. Improvements</i></b><br> +<br> + The economy which must result from these processes renders their + consideration important to every family, in addition to which, we must + state that the improvements in philosophy extend to the laundry as + well as to the wash-house. +<br> + +<a name="p2742"></a><b><i>2742. Gum Arabic Starch</i></b><br> +<br> + Procure 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, according to the degree of strength you desire, 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 tablespoonful of gum water stirred into a pint of starch that + has been made in the usual manner will give to lawns (either white or + printed) a look of newness to which nothing else can restore them + after washing. It is also good (much diluted) for the white muslin and + bobbinet. +<br> +<p align="right"><i><span style="color: #A82C28">Life's but a Means to an End...</span></i></p><br> + +<a name="p2743"></a><b><i>2743. Mildew out of Linen</i></b><br> +<br> + Rub the linen well with, soap; then scrape some fine chalk, and rub it + also on the linen. Lay it on the grass. As it dries, wet it a little, + and the mildew will come out with a second application. +<br> + +<a name="p2744"></a><b><i>2744. To Render Linen, &c., Incombustible</i></b><br> +<br> + All linen, cotton, muslins, &c., &c., when dipped in a solution of + tungstate of soda or common alum, will become incombustible. +<br> + +<a name="p2745"></a><b><i>2745. Sweet Bags for Linen</i></b><br> +<br> + These may be composed of any mixtures of the following + articles:—flowers, dried and pounded; powdered cloves, mace, nutmeg, + cinnamon; leaves—dried and pounded—of mint, balm, dragon-wort, + southernwood, ground-ivy, laurel, hyssop, sweet marjoram, origanum, + rosemary; woods, such as cassia, juniper, rhodium, sandal-wood, and + rosewood; roots of angelica, zedoary, orris; all the fragrant + balsams—ambergris, musk, and civet. These latter should be carefully + used on linen. +<br> + +<a name="p2746"></a><b><i>2746. Rings</i></b><br> +<br> + Rings which have stones in them should always be taken off the finger + when the hands are washed, or they will become discoloured. +<br> + +<a name="p2747"></a><b><i>2747. Adulterations</i></b><br> +<br> + A series of papers were published in the <i>Lancet</i> and elsewhere a few + years back on the subject of Adulteration. These brought about a + parliamentary inquiry; the inquiry ended in demonstrating that nearly + everything we ate and drank was adulterated—in many cases with + ingredients very prejudicial to human health. The result of the + inquiry was the passing of an Act of Parliament in 1875 for the + purpose of putting a stop to this wholesale adulteration by making it + a criminal offence. The Act is called the "Sale of Foods and Drugs + Act," and the following are the most important clauses it contains: + + <blockquote> "No person shall mix, colour, stain, or powder any article of food + with any ingredient or material, so as to render the article + injurious to health, with the intent that the same may be sold in + that state, and no person shall sell such article under a penalty + not exceeding £50."<br> +<br> + "No person shall sell to the prejudice of the purchaser any article + of food, or any drug which is not of the nature, substance, and + quality of the article demanded under a penalty not exceeding £20."</blockquote> + + The Act also provides for the appointment of public analysts for + counties and boroughs. An Act passed in 1887 provides that all + substances or compounds made to imitate butter shall be sold as + <i>Margarine</i>, and all wrappers, &c., used in its sale must be plainly + marked. These Acts are intended for the protection of the public; but + we give below the names of a few of the chief articles of consumption + that are liable to be adulterated, and when possible how to detect the + adulteration, or the best mode of avoiding it. +<br> + +<a name="p2748"></a><b><i>2748. Bread</i></b><br> +<br> + The chief adulteration of <i>bread</i> is alum. This is added to give the + bread a pure white colour, which is supposed to be an advantage, thus + enabling the baker to use inferior or damaged flour. The presence of + alum can be detected by soaking a piece of the bread in an ammoniaca + tincture of logwood. If alum be present the bread will be turned + <i>blue</i>, whereas pure bread will remain <i>pink</i>. Recent investigations + have proved that the presence of alum is extremely injurious, + especially to children, affecting the coats of the stomach and + impairing the digestion. +<br> + +<a name="p2749"></a><b><i>2749. Butter</i></b><br> +<br> + Butter is made heavy by water, being beaten up with it. Cheap samples + are sometimes adulterated with other fats and grease, which however + require an experienced analyst to detect. +<br> + +<a name="p2750"></a><b><i>2750. Cayenne Pepper</i></b><br> +<br> + The cayenne of commerce is adulterated with brickdust, red wood dust, + cochineal, vermilion, and red lead. The last two are highly injurious. + These can be detected by any one possessing a good microscope. The + best way to avoid the impurities is to purchase the capsicums or + chilies, pounding them with a pestle and mortar, and rubbing through a + sieve, in small quantities as required. The pepper is far better + flavoured when fresh ground. +<br> +<p align="right"><i><span style="color: #A82C28">...Beginning, Mean and End to All Things—God.</span></i></p><br> + +<a name="p2751"></a><b><i>2751. Chocolate and Cocoa</i></b><br> +<br> + Those who prefer the pure cocoa can obtain the "nibs," or more + properly "beans," and grind them. But many prefer the soluble cocoa, + which is simply cocoa modified by admixture with less stimulating + substances. +<br> + +<a name="p2752"></a><b><i>2752. Coffee</i></b><br> +<br> + Coffee is adulterated with roasted beans, peas, and acorns; but + chiefly with chicory. Having your own mill, buy the roasted beans; + find out a respectable grocer, ascertain his roasting-days, <i>and + always buy from a fresh roast</i>. If you like the flavour of chicory, + purchase it separately, and add to taste. Chicory in small quantities + is not injurious, but you need not pay the coffee price for it. Grind + your coffee, and mix it with chicory for yourself. +<br> + +<a name="p2753"></a><b><i>2753. Milk</i></b><br> +<br> + Milk is "adulterated" by skimming off part of the cream, also by the + addition of water. +<br> + +<a name="p2754"></a><b><i>2754. Mustard</i></b><br> +<br> + Mustard is adulterated with flour and turmeric; as, however, mustard + is usually sold in tins it is easy to obtain it pure, as under the + Sale of Foods and Drugs Act, all that is mixed with flour and other + flavourings has to be labelled as such on the outside of the package. + Many prefer this mixture to the pure article. +<br> + +<a name="p2755"></a><b><i>2755. Pepper</i></b><br> +<br> + Pepper is adulterated with inferior grain, husks of seeds, and even + dust of a variety of descriptions. Having your pepper-mill, purchase + the seed whole, and grind for yourself. You will then obtain the pure + article at a moderate cost. +<br> + +<a name="p2756"></a><b><i>2756. Sausages</i></b><br> +<br> + The most offensive of all adulterations are found in these savoury + morsels. Horseflesh, diseased animals, and odds and ends of every + description appear in the tempting guise of "sausages." To escape this + evil, make your own sausages by the aid of the sausage machine, which + will enable you to add many savoury morsels to the attractions of your + table. The same machine may be used for <i>chopping vegetables</i>, which + it will do to such perfection that they will perfectly dissolve in + soups and stews, and afford most delicious made-dishes. And in this + you will soon save the cost of the machine. +<br> + +<a name="p2757"></a><b><i>2757. Tea</i></b><br> +<br> + Tea is all examined now by the Customs' authorities before "duty" is + allowed to be paid upon it; it is, therefore, practically pure. This + was only done about a year ago. +<br> + +<a name="p2758"></a><b><i>2758. Water</i></b><br> +<br> + This perhaps is more often adulterated than any other article of + consumption. As a rule the water supplied by the companies to the + large towns is exceedingly pure, that supplied by the London companies + being analysed every month by a government official; but the + adulteration chiefly rests with the consumer or householder, in not + keeping the cisterns clean, dust, soot, and even dead mice, + cockroaches, &c., being allowed to contaminate the water; also by + permitting the overflow pipe to be connected with the soil pipe, or + drain, whence the water absorbs poisonous gases. The overflow pipes + should in all cases be entirely disconnected with, all drains, and the + cisterns should, if possible have a cover. The cisterns should + invariably be cleaned out thoroughly at least every three months.<br> +<br> + In places where the water is drawn from wells great care should be + taken that the well cannot be contaminated by any drain or cesspool + leaking into it. Many cases of serious illness, notably diphtheria, + have been traced to this cause. When there is the least reason to + doubt the purity of the well all the water for drinking purposes + should be boiled before using, and no time should be lost in having it + examined by an experienced analyst. All water that is used for + drinking should be first filtered through a <i>reliable</i> filter. Small + glass filters for the table can now be obtained in every town for two + or three shillings. +<br> +<p align="right"><i><span style="color: #A82C28">Good Ware Makes a Quick Market.</span></i></p><br> + +<a name="p2759"></a><b><i>2759. Other Evils besides "Adulterations"</i></b><br> +<br> +The butcher cannot adulterate the beef and the mutton, but he can send + home <i>short weight;</i> and in casting up a bill, he can reckon the odd + ounces at one penny each, instead of one halfpenny; and the baker, + besides putting alum into the bread, to make it white and retain + water, can send home deficient weight; the same with the grocer, the + greengrocer, and the coal merchant; the publican can give short + measure, and froth up the porter to fill the jug and disguise the + shortness of quantity; and the draper can slip his scissors on the + wrong side of his finger, and make a yard contain only thirty-three + inches. We don't mean to say that they <i>do</i> this, nor do we mean to + say that they <i>don't.</i> We argue, <i>that people ought to possess the + means of ascertaining who among shopkeepers are honest, and who are + not;</i> then the just would meet with justice, and the unjust would + suffer for their own sins. +<br> + +<a name="p2760"></a><b><i>2760. Nutritious Proportions</i></b><br> +<br> + Bread contains eighty nutritious parts in 100; meal, thirty-four in + 100; French beans, ninety-two in 100; common beans, eighty-nine in + 100; peas, ninety-three in 100; lentils, ninety-four in 100; cabbages + and turnips, the most aqueous of all the vegetables compared, produce + only eight pounds of solid matter in 100 pounds; carrots and spinach + produce fourteen in the same quantity; whilst 100 pounds of potatoes + contain twenty-five pounds of dry substance. From a general estimate + it results, that one pound of good bread is equal to two pounds and a + half or three pounds of potatoes; that seventy-five pounds of bread + and thirty of meat may be substituted for 300 pounds of potatoes. The + other substances bear the followed proportions: four parts of cabbage + to one of potatoes; three parts of turnips to one of potatoes; two + parts of carrots and spinach to one of potatoes; and about three parts + and a half of potatoes to one of rice, lentils, beans, French beans, + and dry peas. +<br> + +<a name="p2761"></a><b><i>2761. Use of Fruit</i></b><br> +<br> + Instead of standing in any fear of a generous consumption of ripe + fruits, we regard them as conducive to health. We have no patience in + reading the endless rules to be observed in this particular department + of physical comfort. No one ever lived longer or freer from disease by + discarding the fruits of the land in which he finds a home. On the + contrary, they are necessary to the preservation of health, and are + therefore designed to make their appearance at the very time when the + condition of the body, operated upon by deteriorating causes not + always understood, requires their renovative influences. +<br> + +<a name="p2762"></a><b><i>2762. Blackberries</i></b><br> +<br> + Blackberries are very beneficial in cases of dysentery. The berries + are healthful eating. Tea made of the roots and leaves is good; and + syrup made from the berries excellent. +<br> + +<a name="p2763"></a><b><i>2763. Sloe Wine</i></b><br> +<br> + Sloe wine is useful in cases of diarrhœa, the astringent properties + of this fruit tending to counteract relaxation of the bowels. It is + made by steeping sloes in water, and letting them stand therein until + a thick coating of mildew is formed on the surface. This is removed, + and the liquor is then strained and bottled, and tightly corked down. + Not more than from half a wine-glassful to a wine-glassful should be + taken when required. +<br> + +<a name="p2764"></a><b><i>2764. Early Milk</i></b><br> +<br> + "Morning's Milk," says an eminent German philosopher, "commonly + yields some hundredths more cream than the evening's at the same + temperature. That milked at noon furnishes the least; it would + therefore be of advantage, in making butter, &c., to employ the + morning's milk, and keep the evening's for domestic use." +<br> +<p align="right"><i><span style="color: #A82C28">Of All Smells, Bread; of All Tastes, Salt.</span></i></p><br> + +<a name="p2765"></a><b><i>2765. Lawn Tennis</i></b><br> +<br> + This fashionable and delightful game, suitable for both ladies and + gentlemen, is generally played on a lawn or grass-plat by two, three, + or four players, with balls and racquet bats. The object of the game + is to strike a ball over a net and keep it in play backwards and + forwards within certain limits. The court or ground may be of any size + consistent with the lawn, the base lines being marked out by chalk, or + tapes slightly pinned to the turf, which should be frequently mown and + rolled. The mode of play may be seen from the following leading rules, + which are now generally accepted by all players. +<br> + +<a name="p2766"></a><b><i>2766. Rules of Lawn Tennis</i></b><br> +<br> +<ol start=1 type="i"><li> +The <i>Court</i>, for a single-handed game, should be 78 ft. long and + 27 ft. wide, and for a double-handed game the same length, but 36 + ft. wide, divided across the centre by a <i>net</i> attached to two + upright posts. The net should be 3 ft. 6 in. high at the posts, and + 3 ft. at the centre. At each end of the court, parallel with the + net, are the <i>base lines</i>, whose extremities are connected by the + <i>side lines</i>. The <i>half-court line</i> is halfway between the side + lines and parallel with them. The <i>service lines</i> are 21 ft. from + the net and parallel with it.</li></ol> + +<ol start=2 type="i"><li> + + The <i>balls</i> should be 2-1/2 in. in diameter and 2 oz. in weight.</li></ol> + +<ol start=3 type="i"><li> + + The players stand on opposite sides of the net. The player who + first delivers the ball is called the <i>server</i>, the other the + <i>striker-out</i>.</li></ol> + +<ol start=4 type="i"><li> + + At the end of each game the striker-out becomes server, and the + server striker-out.</li></ol> + +<ol start=5 type="i"><li> + + The server stands with one foot beyond the base line, and + delivers the service from the right and left courts alternately.</li></ol> + +<ol start=6 type="i"><li> + + The balls served must, without touching the net, drop within the + court nearest to the net, diagonally opposite to that from which the + striker serves it.</li></ol> + +<ol start=7 type="i"><li> + + If the service be delivered from the wrong court it is a + <i>fault</i>. It is also a fault if the server does not stand in the + manner as stated above, or if the ball served drop in the net or + beyond the service line, or if it drop out of court, or go in the + wrong court.</li></ol> + +<ol start=8 type="i"><li> + + A fault must not be taken, that is, played back to the server.</li></ol> + +<ol start=9 type="i"><li> + + The striker-out may not <i>volley</i> the service. Volleying is + striking the ball back before it has touched the ground.</li></ol> + +<ol start=10 type="i"><li> + + The ball, having been returned, must be kept in play either by + volleying it, or striking it back after the first bounce. A ball + bouncing twice is out of play.</li></ol> + +<ol start=11 type="i"><li> + + If, in serving, the ball touch the net and go over into the + proper court, it counts to neither server nor striker-out.</li></ol> + +<ol start=12 type="i"><li> + + The server scores if the striker-out volley the service, or + fail to return the service in such a way that the ball would fall + within the opponents' court.</li></ol> + +<ol start=13 type="i"><li> + + Two consecutive faults count a stroke against the server.</li></ol> + +<ol start=14 type="i"><li> + + If the ball when in play touch either player it scores a stroke + for his opponent.</li></ol> + +<ol start=15 type="i"><li> + + The first stroke won by either player scores 15 to that player; + the second, won by the same player, raises his score to 30, his + third stroke to 40, and his fourth counts <i>game</i>. If, however, the + players have both scored 40, it is called <i>deuce</i>, and the next + stroke won by either is called <i>advantage</i> to the winner of it, and + if he also win the following stroke he scorea <i>game</i>. Should he lose + it the score returns to <i>deuce</i>. The player winning two consecutive + strokes directly following a <i>deuce</i> scores game.</li></ol> + +<ol start=16 type="i"><li> + + Whichever player first scores six games is considered to win + the <i>set</i>.</li></ol> +<br> + +<a name="p2767"></a><b><i>2767. Three—Handed and Four-Handed Lawn Tennis</i></b><br> +<br> + +<ol start=1 type="i"><li> + The laws as given above apply equally to these games. The + difference in the width of the court has been stated.</li></ol> + +<ol start=2 type="i"><li> + + In Four-handed Tennis the players deliver the service in turns: + thus supposing A and B are partners opposed to C and D; A serves in + the first game, C in the second, B serves in the third, and D in the + fourth, and so on.</li></ol> + +<ol start=3 type="i"><li> + + In Three-handed Tennis the single player serves in each + alternate game.</li></ol> + +<ol start=4 type="i"><li> + + No player may return a service that has been delivered to his + partner.</li></ol> +<br> + +<a name="p2768"></a><b><i>2768. Badminton</i></b><br> +<br> +Badminton is a game similar to Lawn Tennis, but it is played with + shuttlecocks instead of balls, and over a higher net. +<br> +<p align="right"><i><span style="color: #A82C28">That Thou mayest Injure No Man, Dove-like be.</span></i></p><br> + +<a name="p2769"></a><b><i>2769. Bills of Exchange and Promissory Notes</i></b><br> +<br> +<b>Inland Bill of Exchange</b>, Draft, or Order for the payment to the + bearer, or to order, at any time, otherwise than on demand, of any sum + of money,<br> +<br> +<table summary="bill of exchange" cellspacing="0" cellpadding="5"> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td></td> + <td><b>Duty</b></td> + <td></td> + <td></td> +</tr> +<tr align="left" valign="top"> + <td></td> + <td></td> + <td></td> + <td></td> + <td><i>£</i></td> + <td><i>s.</i></td> + <td><i>d.</i></td> +</tr> +<tr align="left" valign="top"> + <td>Not above</td> + <td>......</td> + <td>......</td> + <td>£5</td> + <td>0</td> + <td>0</td> + <td>1</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£5</td> + <td>and not above</td> + <td>£10</td> + <td>0</td> + <td>0</td> + <td>2</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£10</td> + <td>and not above</td> + <td>£25</td> + <td>0</td> + <td>0</td> + <td>3</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£25</td> + <td>and not above</td> + <td>£50</td> + <td>0</td> + <td>0</td> + <td>6</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£50</td> + <td>and not above</td> + <td>£75</td> + <td>0</td> + <td>0</td> + <td>9</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£75</td> + <td>and not above</td> + <td>£100</td> + <td>0</td> + <td>1</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£100</td> + <td>and not above</td> + <td>£200</td> + <td>0</td> + <td>2</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£200</td> + <td>and not above</td> + <td>£300</td> + <td>0</td> + <td>3</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£300</td> + <td>and not above</td> + <td>£400</td> + <td>0</td> + <td>4</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£400</td> + <td>and not above</td> + <td>£500</td> + <td>0</td> + <td>5</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£500</td> + <td>and not above</td> + <td>£600</td> + <td>0</td> + <td>6</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£600</td> + <td>and not above</td> + <td>£700</td> + <td>0</td> + <td>7</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£700</td> + <td>and not above</td> + <td>£800</td> + <td>0</td> + <td>8</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£800</td> + <td>and not above</td> + <td>£900</td> + <td>0</td> + <td>9</td> + <td>0</td> +</tr> +<tr align="left" valign="top"> + <td>above</td> + <td>£900</td> + <td>and not above</td> + <td>£1000</td> + <td>0</td> + <td>10</td> + <td>0</td> +</tr> +</table><br> +<br> +And for every additional £100 or fractional part of £100, 1<i>s.</i> +<br> + +<a name="p2770"></a><b><i>2770. Percentages or Discounts</i></b><br> +<br> + Showing the Reduction per £ on Discounts allowed for Cash Purchases, + at Rates ranging from 1 to 50 per cent.<br> +<br> +<img src="images/EI17.gif" width="367" height="354" align="middle" border="1" alt="percentages"> +<br> + +<a name="p2771"></a><b><i>2771. A Table of the Number of Days, from any Day of any one Month to the same Day of any other Month.</i></b><br> +<br> +<img src="images/EI18.gif" width="754" height="456" align="middle" border="1" alt="days"><br> +<br> +What is the number of days from 10th of October to 10th July? Look in + the upper line for October, let your eye descend down that column till + you come opposite to July, and you will find 273 days, the exact + number of days required.<br> +<br> +Again, what is the number of days from 16th + of February to 14th August?<br> +<br> +<table summary="days required" cellspacing="2" cellpadding="1"> +<tr align="left" valign="top"> + <td>Under February, and opposite to August, is</td> + <td>181 days</td> +</tr> +<tr align="left" valign="top"> + <td>From which subtract the difference between 14 and 16:</td> + <td>2 days</td> +</tr> +<tr align="left" valign="top"> + <td>The exact number of days required is:</td> + <td>179 days.</td> +</tr> +</table><br> +<br> + N.B.—In Leap Year, if the last day February comes between, add one + day for the day over to the number in the Table. +<br> +<p align="right"><i><span style="color: #A82C28">...and Serpent-like, that None may Injure Thee.</span></i></p><br> + +<a name="p2772"></a><b><i>2772. For Mistresses and Servants: Table of Expenses, Income and Wages</i></b><br> +<br> + <i>Showing at one view what any sum, from £1 to £1,000 per Annum, is per + Day, Week, or Month.</i><br> +<br> +<img src="images/EI19.gif" width="745" height="471" align="middle" border="1" alt="wages"> +<br> + +<a name="p2773"></a><b><i>2773. Interest Table for Savings, Investments, &c.</i></b><br> +<br> + <i>Showing what any sum, from £1 to £500, will produce for a given + number of days, which may be, by simple addition, calculated at £5 per + cent.</i> for Months or Years, for sums up to £5,000 or any other amount.<br> +<br> +<img src="images/EI20.gif" width="744" height="490" align="middle" border="1" alt="interest"> +<br> +<p align="right"><i><span style="color: #A82C28">The Groat is Ill Saved Which Shames its Master.</span></i></p><br> + +<a name="p2774"></a><b><i>2774. Interest Table for One Year</i></b><br> +<br> + <i>By this Table unlimited calculations may made. Thus, to find interest + on £1,250 per annum, add sums given for £1,000, £200, and £50. 2 per + cent, is found by taking half of 4 p.c; 8 p.c., by doubling 4 p.c.; + 7-1/2 p.c., by adding 5 to 2-1/2 p.c., and so on.</i><br> +<br> +<img src="images/EI21.gif" width="755" height="346" align="middle" border="1" alt="interest"> +<br> + +<a name="p2775"></a><b><i>2775. Ready-Reckoning or Marketing Table</i></b><br> +<br> +<img src="images/EI22.gif" width="745" height="646" border="1" alt="marketing table"> +<br> + + + +<br> +<br> + +<h2><a name="index"></a>the hyperlinked index</h2><br> +<hr width="25%" align="left"><br> +<br> +<p> +<a href="#a">A</a> - +<a href="#b">B</a> - +<a href="#c">C</a> - +<a href="#d">D</a> - +<a href="#e">E</a> - +<a href="#f">F</a> - +<a href="#g">G</a> - +<a href="#h">H</a> - +<a href="#i">I</a> - +<a href="#j">J</a> - +<a href="#k">K</a> - +<a href="#l">L</a> - +<a href="#m">M</a> - +<a href="#n">N</a> - +<a href="#o">O</a> - +<a href="#p">P</a> - +<a href="#q">Q</a> - +<a href="#r">R</a> - +<a href="#s">S</a> - +<a href="#t">T</a> - +<a href="#u">U</a> - +<a href="#v">V</a> - +<a href="#w">W</a> - +<a href="#y">Y</a> - +<a href="#z">Z</a> +</p><br> +<hr width="25%" align="left"><br> + + + +<a name="a"></a> +Ablutions, Frequent, <a href="#p1735">Salutary Effects of </a> <br> +Absorbents, <a href="10766-h.htm#p852">Medical Properties of </a><br> +Accent, +<ul> +<li> <a href="10766-h.htm#p182">Definition of </a> </li> + <li><a href="10766-h.htm#p186">Differences of </a> </li> +<li> Varieties of (<a href="10766-h.htm#p183">1</a>)-(<a href="10766-h.htm#p184">2</a>) </li> +<li> <a href="10766-h.htm#p189">Words Influenced by</a></li> +</ul><br> +Accidents, <a href="#p1368">Cautions for Prevention of</a> +<ul> + <li><a href="#p1316">How to Act in Cases of </a></li> +<li> <a href="#p1369">Carriage</a></li> +</ul><br> +Accounts, <a href="10766-h.htm#p469">Regularity of Paying</a><br> +Acetate, +<ul> +<li><a href="10766-h.htm#p757">of Ammonium Solution, Uses of </a></li> +<li> <a href="10766-h.htm#p538"> of Lead with Opium Lotion </a> </li> +<li> <a href="10766-h.htm#p752"> of Potassa, Properties and Uses of </a></li> +<li> <a href="10766-h.htm#p481">of Zinc Eye-wash </a></li> +</ul><br> +Acids, <a href="#p1352">Poisoning by, Treatment for</a><br> +<a href="10766-h.htm#p520">Acidulated Gargle </a><br> +<a href="10766-h.htm#p47">Acrostics</a> +<ul> + <li> <a href="10766-h.htm#p48">Double</a></li> +<li> <a href="10766-h.htm#p49">Triple</a> </li> +</ul><br> +<a href="10766-h.htm#p53">Acted Charades</a><br> +Acute Diseases, <a href="10766-h.htm#p651">Prescriptions for</a><br> +<a href="10766-h.htm#p227">Address at Head of Letter</a><br> +Addresses +<ul> +<li>of Letters (<a href="10766-h.htm#p225">1</a>)-(<a href="10766-h.htm#p226">2</a>) (<a href="10766-h.htm#p236">3</a>) (<a href="#p1375">4</a>)</li> + <li><a href="10766-h.htm#p246">of Petitions</a></li> +</ul><br> +Addressing +<ul> +<li><a href="10766-h.htm#p245">Ambassadors, etc </a></li> +<li> <a href="10766-h.htm#p241">Clergymen</a></li> +<li> <a href="10766-h.htm#p242">Judges</a></li> +<li> Members of Parliament (<a href="10766-h.htm#p240x">1</a>) (<a href="10766-h.htm#p246">2</a>)</li> +<li> <a href="10766-h.htm#p244">Municipal Officers</a></li> +<li> <a href="10766-h.htm#p240">Nobility and Gentry</a></li> +<li> <a href="10766-h.htm#p243">Officers of Army and Navy</a></li> +<li> <a href="10766-h.htm#p240x"> Officers of State</a></li> +<li> <a href="10766-h.htm#p237">Persons of Rank</a></li> +<li> Royal Family (<a href="10766-h.htm#p238">1</a>) (<a href="10766-h.htm#p239">2</a>)</li> +<li> <a href="10766-h.htm#p236i"> Several Letters at Same Time</a></li> +<li> <a href="10766-h.htm#p236v">Unmarried Ladies</a></li> +</ul><br> +Adhesive Plaster,<a href="10766-h.htm#p806"> to Prepare </a><br> +Adjective, <a href="10766-h.htm#p164">Misuse of</a><br> +Adulterations, +<ul> +<li><a href="#p2759">Evils besides </a></li> +<li> Various (<a href="#p2747">1</a>)-(<a href="#p2760">2</a>)</li> +</ul><br> +Advice +<ul> +<li><a href="10766-h.htm#p590">of Medical Man desirable in Illness</a></li> +<li> <a href="#p2186">to Young Ladies</a></li> +</ul><br> +Affectation,<a href="#p1993"> Avoidance of</a><br> +Agreeable, <a href="#p1981">Art of Being</a><br> +Agreement +<ul> +<li>between Employers and Employed, <a href="#p1447">Mutuality of</a></li> +<li> between Employers and Employed,<a href="#p1446"> Terms of </a></li> +<li> <a href="#p1521">for Furnished House or Apartments</a></li> +<li> <a href="#p1485"> for House on Annual Tenancy</a></li> +<li> <a href="#p1489"> for House on Three Years' Tenancy</a></li> +<li> Stamped, between Landlord and Tenant (<a href="#p1531">1</a>)-(<a href="#p1532">2</a>)</li> +<li> <a href="#p1445">When Necessary to Stamp</a></li> +</ul><br> +Ague, <a href="10766-h.htm#p622">Remedy for</a><br> +Ailments, <a href="10766-h.htm#p930">Treatment of by Homœopathy</a><br> +Air, <a href="10766-h.htm#p910">Pure, what Composed of</a><br> +Alabaster, +<ul> +<li><a href="10766-h.htm#p388"> to Clean</a></li> +<li> <a href="#p1414"> to Stain</a></li> +</ul><br> +Alamode, <a href="#p1159">Beef or Veal </a><br> +Alcohol, <a href="10766-h.htm#p693">Nature and Uses of </a><br> +Ale, +<ul> +<li><a href="#p2268">to Brew</a></li> +<li> <a href="#p2269">Amber, to Brew</a></li> +<li> <a href="#p2270">Burton, to Brew</a></li> +<li> <a href="#p2271">Edinburgh, to Brew</a></li> +</ul><br> +Alkalies, <a href="#p1357">Poisoning by, Treatment for</a><br> +All-Fours, +<ul> +<li>Game of (<a href="10766-h.htm#p91">1</a>)-(<a href="10766-h.htm#p94">2</a>)</li> +<li> <a href="10766-h.htm#p92">Laws of</a></li> +<li> <a href="10766-h.htm#p94">Maxims for</a></li> +<li> <a href="10766-h.htm#p93">Terms Used in</a></li> +</ul><br> +Allopathic Treatment, <a href="10766-h.htm#p928">Method of</a><br> +Allopathy,<a href="10766-h.htm#p927"> Principle of</a><br> +Allspice,<a href="#p2207"> Tincture of</a><br> +Almond +<ul> +<li><a href="10766-h.htm#p487">Confection</a></li> +<li> <a href="#p2122">Custards</a></li> +<li> <a href="#p2136">Flavour</a></li> +<li> <a href="#p1955"> Icing for Wedding Cake</a></li> +<li> <a href="#p2140">Paste</a></li> +<li> <a href="#p1284">Pudding</a></li> +<li> <a href="#p1285">Sauce for</a></li> +<li> <a href="#p2110">Sponge Cake </a></li> +</ul> +Almonds, +<ul> +<li><a href="#p2141">to Blanch</a></li> +<li> <a href="#p2140"> to Pound</a></li> +</ul><br> +Aloes, <a href="10766-h.htm#p743">Properties and Uses of</a><br> +<a href="#p1884">Alpaca Wool</a><br> +Alteratives, <a href="10766-h.htm#p853">Medical Properties of</a><br> +Alternations, <a href="10766-h.htm#p923">Sudden, of Heat and Cold Prejudicial to Health</a><br> +Alum +<ul> +<li><a href="10766-h.htm#p488">Confection</a></li> +<li> <a href="10766-h.htm#p477">Eye-wash</a></li> +<li> <a href="10766-h.htm#p524">Gargle</a></li> +<li> <a href="10766-h.htm#p809">Poultice</a></li> +<li> <a href="#p2304">Whey</a></li> +</ul><br> +Ambassadors,<a href="10766-h.htm#p245"> to Address</a><br> +Amber Ale,<a href="#p2269"> to Brew</a><br> +American +<ul> +<li><a href="#p1073">"Spider"</a></li> +<li> <a href="#p1690">Tooth-powder</a></li> +</ul><br> +<a href="10766-h.htm#p702">Ammonia</a> +<ul> + <li><a href="10766-h.htm#p703">Bicarbonate of</a></li> +<li> <a href="10766-h.htm#p704">Sesquicarbonate of</a></li> +</ul> +Ammoniacum, <a href="10766-h.htm#p762">Properties and Uses of</a><br> +<a href="10766-h.htm#p505">Ammoniated Embrocation (Compound)</a> +<ul> + <li><a href="10766-h.htm#p504">Strong</a></li> +</ul><br> +Anagrams, <a href="10766-h.htm#p50">Specimens of</a><br> +Analeptics, <a href="10766-h.htm#p854">Properties of</a><br> +Anchovies, <a href="#p1675">British, to Prepare</a><br> +Anchovy +<ul> +<li><a href="#p2221">Butter</a></li> +<li> <a href="#p1201">Sandwiches</a></li> +<li> <a href="#p1202">Toast</a></li> +</ul><br> +<a href="#p1877">Andalusian Wool</a><br> +<a href="#p2506">Anglo-Japanese Work</a><br> +<a href="#p1882">Angola Wool</a><br> +<a href="10766-h.htm#p719">Angostura Bark</a><br> +Animals, <a href="#p2339">to Stuff</a><br> +<a href="10766-h.htm#p424">Annealing Glass</a><br> +<a href="10766-h.htm#p503">Anodyne Liniment</a><br> +Anodynes, <a href="10766-h.htm#p855">Properties of</a><br> +Antacids, +<ul> +<li><a href="10766-h.htm#p773">Nature of</a></li> +<li> <a href="10766-h.htm#p856"> Properties of</a></li> +</ul><br> +Antalkalies, +<ul> +<li><a href="10766-h.htm#p775">Nature of</a></li> +<li> <a href="10766-h.htm#p857">Properties of</a></li> +</ul><br> +Anthelmintics (<a href="10766-h.htm#p579">1</a>)-(<a href="10766-h.htm#p580">2</a>) +<ul> + <li><a href="10766-h.htm#p783">Nature of</a></li> +<li> <a href="10766-h.htm#p858">Properties of</a></li> +</ul><br> +Antibilious Medicines, <a href="10766-h.htm#p859">Properties of</a><br> +<a href="10766-h.htm#p573">Anti-Diarrhœal Powders</a><br> +Antimonial Powder, <a href="10766-h.htm#p759">Properties and Uses of</a><br> +Antimony, +<ul> +<li><a href="#p1348">Poisoning by, Treatment for</a></li> +<li> <a href="10766-h.htm#p758">Properties and Uses of</a></li> +</ul> +<br> +<a href="10766-h.htm#p575">Antipertussal Powders</a><br> +Antirheumatics, <a href="10766-h.htm#p860">Properties of</a><br> +Antiscorbutics, <a href="10766-h.htm#p861">Properties of</a><br> +Antiseptic, +<ul> +<li><a href="#p2311">Borax as an</a></li> +<li> <a href="#p1775"> Charcoal as an</a></li> +</ul> +Antiseptics, <a href="10766-h.htm#p862">Properties of</a><br> +Antispasmodic +<ul> +<li><a href="10766-h.htm#p497">Electuary</a></li> +<li> <a href="10766-h.htm#p562">Mixture</a></li> +<li> <a href="10766-h.htm#p574">Powders</a></li> +</ul> +Antispasmodics, +<ul> +<li><a href="10766-h.htm#p701">Nature and Uses of</a></li> +<li> <a href="10766-h.htm#p863">Properties of</a></li> +</ul><br> +Ants, <a href="#p2473">to Destroy</a><br> +Anxiety, <a href="10766-h.htm#p920">Effects of</a><br> +Apartments, +<ul> +<li><a href="#p1508">Brokers Entering</a></li> +<li> <a href="#p1516">Landlord Using Lodgers</a></li> +</ul><br> +Aperient, +<ul> +<li><a href="10766-h.htm#p6516">Alterative, for Children</a></li> +<li> <a href="#p2462">Gingerbread for Children</a></li> +<li> <a href="10766-h.htm#p6517">in Acute Diseases</a></li> +<li> <a href="10766-h.htm#p657">Infant's</a></li> +<li> Medicines (<a href="10766-h.htm#p652">1</a>)-(<a href="10766-h.htm#p658">2</a>)</li> +<li> Pills (<a href="10766-h.htm#p6513">1</a>) (<a href="10766-h.htm#p65122">2</a>) (<a href="10766-h.htm#p65124">3</a>) (<a href="10766-h.htm#p654">4</a>)</li> +<li> <a href="10766-h.htm#p656">Tonic</a></li> +</ul> +Aperients, +<ul> +<li><a href="10766-h.htm#p864">Medical Properties of</a></li> +<li> <a href="10766-h.htm#p653">Spring</a></li> +</ul><br> +Aphides, <a href="10766-h.htm#p283">to Destroy</a><br> +Apoplexy, +<ul> +<li><a href="10766-h.htm#p6511">Prescription for</a></li> +<li> <a href="10766-h.htm#p591">Remedy for</a></li> +<li> <a href="#p1337">Treatment of</a></li> +</ul><br> +Apostrophe, <a href="10766-h.htm#p208">Definition of</a><br> +<a href="10766-h.htm#p835">Apparatus to keep Bedclothes from Leg, &c.</a><br> +Apparel, Frequent Change of, Necessary (<a href="#p1718">1</a>)-(<a href="#p1720">2</a>)<br> +Appetite, <a href="#p1763">How Lost and Regained</a><br> +Apple +<ul> +<li><a href="#p1020">Bread, to Make</a></li> +<li> <a href="#p2084">Cake, for Children</a></li> +<li> <a href="#p1246">Pie</a></li> +<li> Puddings (<a href="#p1269">1</a>)-(<a href="#p1270">2</a>)</li> +<li> <a href="#p2225">Sauce</a></li> +<li> Sauce, <a href="#p1791">why Eaten with Pork and Goose</a></li> +<li> Tart, Cold, <a href="#p1298">to Re-dress</a></li> +<li> <a href="#p2307">Water</a></li> +</ul> +Apples, +<ul> +<li><a href="#p1633">Dried</a></li> +<li> <a href="10766-h.htm#p47428">for Children</a></li> +<li> in Syrup (<a href="#p1313">1</a>) (<a href="#p2139">2</a>)</li> +<li><a href="#p1632">to Store</a></li> +<li> <a href="#p1312">with Custard </a></li> +</ul><br> +<a href="#p1525">Appraisement</a><br> +<a href="#p1453">Apprentice Indentures</a><br> +Apricot +<ul> +<li><a href="#p2135">Jam</a></li> +<li> <a href="#p2128">Jelly</a></li> +</ul> +Apricots, +<ul> +<li><a href="#p1635">Dried</a></li> +<li> <a href="#p1314">Stewed in Syrup</a></li> +</ul><br> +April, +<ul> +<li><a href="10766-h.htm#p256">Flowers for</a></li> +<li> <a href="10766-h.htm#p34">Food in Season in</a></li> +</ul><br> +<a href="10766-h.htm#p51">Arithmorems</a><br> +<a href="#p2433">Arnica for Bites</a><br> +Aromatic <a href="10766-h.htm#p557">Mixture</a><br> +Aromatics, <a href="10766-h.htm#p865">Properties of</a><br> +Arrack, <a href="#p2279">Imitation</a><br> +<a href="#p1893">Arrasene</a><br> +Arrowroot +<ul> +<li><a href="#p2123">Blancmange</a></li> +<li> <a href="#p2130">Jelly</a></li> +<li> <a href="10766-h.htm#p793">Properties and Uses of</a></li> +</ul><br> +Arsenic, <a href="#p1345">Poisoning by, Treatment for</a><br> +<a href="#p1981">Art of being Agreeable</a><br> +Artichokes, +<ul> +<li><a href="#p1125">to Cook</a></li> +<li> to Pickle (<a href="#p1667">1</a>)-(<a href="#p1668">2</a>)</li> +</ul><br> +Articles of Food, <a href="10766-h.htm#p1">Choice of</a><br> +Artificial +<ul> +<li><a href="#p1982">Manners</a></li> +<li> <a href="10766-h.htm#p275">Mushroom Beds</a></li> +</ul><br> +Arts of Writing and Conversation, <a href="10766-h.htm#p221">Common Idea of</a><br> +<a href="10766-h.htm#p937ii">Asiatic Cholera</a><br> +Asparagus +<ul> +<li><a href="#p1214">Soup</a></li> +<li> <a href="#p1124">to Cook</a></li> +</ul><br> +Assafœtida +<ul> +<li><a href="10766-h.htm#p518">Enema</a></li> +<li> <a href="10766-h.htm#p705">Uses of</a></li> +</ul><br> +Asterisk, <a href="10766-h.htm#p213">Definition of</a><br> +Asthma, +<ul> +<li><a href="10766-h.htm#p931">homœopathic Medicines for</a></li> +<li> <a href="#p2398">Remedy for</a></li> +<li> <a href="10766-h.htm#p931">Symptoms of</a></li> +</ul><br> +Astringent +<ul> +<li><a href="10766-h.htm#p521">Gargle</a></li> +<li> <a href="10766-h.htm#p554">Pills</a></li> +</ul> +Astringents, +<ul> +<li><a href="10766-h.htm#p720">Nature and Uses of</a></li> +<li> <a href="10766-h.htm#p866">Properties of</a></li> +</ul><br> +<a href="#p2283">Athol Brose</a><br> +Atmosphere, <a href="10766-h.htm#p915">Pure, near Dwellings, Essential</a><br> +Attenuants, <a href="10766-h.htm#p867">Properties of</a><br> +August, +<ul> +<li><a href="10766-h.htm#p264">Flowers for</a></li> +<li> <a href="10766-h.htm#p38">Food in Season in</a></li> +</ul><br> +Auxerre, <a href="#p1921">Tapestry of</a><br> + +<br> + +<a name="b"></a> +Backgammon, <a href="10766-h.htm#p136">Game of</a><br> +Bacon, +<ul> + <li><a href="#p1198"> to Boil</a></li> +<li> <a href="10766-h.htm#p17"> to Choose</a></li> +<li> <a href="#p1652"> to Cure</a></li> +<li> <a href="#p1227">to Economise</a></li> +<li> <a href="#p1262">Minced, with Fried Eggs</a></li> +<li> Rashers of, <a href="#p1200">Relisching</a></li> +<li> Slices of, <a href="#p1199">to Dress</a></li> +</ul><br> +<a href="#p2768">Badminton</a><br> +<a href="#p2577">Bagatelle</a> +<ul> + <li><a href="#p2579">French Game</a></li> +<li> <a href="#p2580">Old Canon Game</a></li> +<li> <a href="#p2578">Rules of</a></li> +</ul><br> +Baking Powders (<a href="#p1011">1</a>)-(<a href="#p1012">2</a>)<br> +Baking, <a href="#p1082">Rationale of</a><br> +Baldness, +<ul> + <li><a href="#p1700">Erasmus Wilson's Lotion for</a></li> +<li> <a href="#p2421">Lotion for</a></li> +<li> <a href="#p1699">Pomade for</a></li> +<li> <a href="#p2420">Remedy for</a></li> +</ul><br> +Balls, <a href="#p1937">Etiquette of</a><br> +Balsamics, <a href="10766-h.htm#p868">Properties of</a><br> +<a href="#p2113">Banbury Cakes</a> +<ul> + <li><a href="#p2114">Meat for</a></li> +</ul><br> +Bandage, +<ul> + <li><a href="10766-h.htm#p831">Cord</a></li> +<li> <a href="10766-h.htm#p830">Cravat</a></li> +<li> <a href="10766-h.htm#p821">for the Belly</a></li> +<li> <a href="10766-h.htm#p820"> for the Chest</a></li> +<li> <a href="10766-h.htm#p824">for the Foot</a></li> +<li> <a href="10766-h.htm#p822"> for the Hand</a></li> +<li> <a href="10766-h.htm#p823">for the Head</a></li> +<li> <a href="10766-h.htm#p833">for Inflamed Breast</a></li> +<li> <a href="10766-h.htm#p825">for the Leg and Foot</a></li> +<li> <a href="10766-h.htm#p827">Handkerchiefs as Substitute for</a></li> +<li> <a href="10766-h.htm#p829">Long Square</a></li> +<li> <a href="10766-h.htm#p817">Oblique</a></li> +<li> <a href="10766-h.htm#p819">Recurrent</a></li> +<li> <a href="10766-h.htm#p814">Single-Headed</a></li> +<li> <a href="10766-h.htm#p834">Sling</a></li> +<li> <a href="10766-h.htm#p818">Spiral</a></li> +<li> <a href="10766-h.htm#p832">Two or more Handkerchiefs</a></li> +</ul> +Bandages, +<ul> + <li> <a href="10766-h.htm#p826">Best Substitutes for</a></li> +<li> <a href="10766-h.htm#p815">Circular</a></li> +<li> <a href="10766-h.htm#p816">Ends of, to Confine</a></li> +<li> Surgical,<a href="10766-h.htm#p811"> Employment of</a></li> +<li> <a href="10766-h.htm#p828">Triangular Handkerchief</a></li> +<li> Various (<a href="10766-h.htm#p812">1</a>)-(<a href="10766-h.htm#p813">2</a>)</li> +</ul><br> +Bandoline, <a href="#p1701">Recipes for</a><br> +Bankruptcy +<ul> + <li> <a href="#p1537">Acts of Bankruptcy</a></li> +<li> <a href="#p1546">Adjudication when Composition not Accepted</a></li> +<li> <a href="#p1560"> Arrest, Powers of</a></li> +<li> <a href="#p1549"> Bankrupt to render every assistance</a></li> +<li> <a href="#p1554">Maintenance Allowance of</a></li> +<li> <a href="#p1556">Closing Bankruptcy</a></li> +<li> <a href="#p1548">Committee of Inspection</a></li> +<li> <a href="#p1544">Composition or Arrangement</a></li> +<li> <a href="#p1545">Default of Payment under</a></li> +<li> <a href="#p1542">Debtor, Duties of</a></li> +<li> <a href="#p1535">Debtors, all kinds of, subject to Laws of Bankruptcy</a></li> +<li> <a href="#p1557">Discharge, Order of</a></li> +<li> <a href="#p1555">Dividend Final</a></li> +<li> <a href="#p1558">Fraud, in Cases of</a></li> +<li> <a href="#p1553">Landlord, Power of, to Distrain</a></li> +<li> <a href="#p1535">Liquidation by Private Arrangement</a></li> +<li> <a href="#p1540">Official Receiver</a></li> +<li> <a href="#p1536">Petition, all Proceedings to commence with</a></li> +<li> <a href="#p1539">Conditions of Presentment</a></li> +<li> <a href="#p1552">Priority of certain Debts</a></li> +<li> <a href="#p1548">Public Examination</a> </li> +<li> <a href="#p1538">Receiving Order</a></li> +<li> <a href="#p1559">Settlement on Wife or Children</a></li> +<li> <a href="#p1547">Trustee, Appointment of</a></li> +<li> Duties of (<a href="#p1550">1</a>)-(<a href="#p1551">2</a>)</li> +</ul><br> +<a href="#p1941">Banns of Marriage</a><br> +<a href="#p1768">Banting's Hints on Corpulence</a><br> +Baptism, <a href="#p1958">Ceremony of</a><br> +Baptismal Name, <a href="#p1960">Change of, after Registration</a><br> +Bark +<ul> +<li><a href="10766-h.htm#p719">Angostura</a>, <a href="10766-h.htm#p708">Nature and Uses of</a></li> + <li><a href="10766-h.htm#p723">Oak, Nature and uses of</a></li></ul> +<br> +Barley +<ul> + <li><a href="#p1205">Broth (Scotch)</a></li> +<li> <a href="#p1281">Pudding</a></li> +<li> <a href="#p2305">Water</a></li> +</ul><br> +Barometer, +<ul> + <li><a href="#p969">Chemical</a></li> +<li> Hints on (<a href="#p973">1</a>)-(<a href="#p983">2</a>)</li> +<li> <a href="#p968">Leech</a></li> +<li> When highest, and why (<a href="#p980">1</a>)-(<a href="#p981">2</a>)</li> +<li> When lowest, and why (<a href="#p982">1</a>)-(<a href="#p983">2</a>)</li> +<li> <a href="#p975">Why called "Weather Glass"</a></li> +<li> <a href="#p976">Why Hand on Dial changes Position</a></li> +<li> <a href="#p974">Why Pressure of Atmosphere Denoted by</a></li> +<li> <a href="#p977">Why Tapping Face of, causes Hands to Move</a></li> +</ul><br> +Baryta, <a href="#p1358">Poisoning by, Treatment of</a><br> +<a href="#p1084">Bastings for Roast Meats, &c.</a><br> +<a href="#p2115">Bath Buns</a><br> +Bath, +<ul> + <li> to Fit up (<a href="#p1715">1</a>)-(<a href="#p1716">2</a>)</li> +<li> Vapour (<a href="#p2451">1</a>)-(<a href="#p2452">2</a>)</li> +</ul> +Bathing, +<ul> + <li> <a href="#p2412">Cramp in</a></li> +<li> <a href="#p1714">Healthy Effects of</a></li> +<li> <a href="#p1737">Hands and Feet at Night</a></li> +<li> <a href="#p1409">Necessary Precautions in</a></li> +</ul><br> +Batter, +<ul> + <li><a href="#p1291">French</a></li> +<li> Pudding (<a href="#p1276">1</a>)-(<a href="#p1277">2</a>)</li> +</ul><br> +Beads, <a href="#p1919">Use of, in Canvas Work</a><br> +Beans, <a href="#p1122">French, to Cook</a><br> +Bed, +<ul> + <li><a href="10766-h.htm#p47421">Feather, to Cleanse</a></li> +<li> <a href="#p2733">Furniture, to Wash</a></li> +<li> <a href="10766-h.htm#p339">To Ascertain if Aired</a></li> +</ul> +<a href="#p2450">Bedclothes, Management of</a><br> +Bed-curtains +<ul> + <li><a href="#p1382">On Fire</a></li> +<li> <a href="10766-h.htm#p468"> Unhealthiness of</a></li> +</ul> +Bedrooms +<ul> + <li>for Children (<a href="#p2064">1</a>) (<a href="#p2069">2</a>)</li> +<li> <a href="#p2448">Ventilation of</a></li> +</ul> +<a href="10766-h.htm#p329">Beds for the Poor, How to Make </a><br> +Beef, +<ul> + <li>Aitchbone, <a href="10766-h.htm#p29iii">Economy of</a> / <a href="#p1151">to Boil</a></li> +<li> <a href="#p1159">à la mode</a></li> +<li> <a href="#p1156">Bones, Grilled</a></li> +<li>Brisket, <a href="10766-h.htm#p29ii">Economy of</a> / <a href="#p1153">to Bake</a> / <a href="#p2655">to Carve</a> / <a href="#p1152">to Stew</a></li> +<li> <a href="#p1208">Broth</a></li> +<li> <a href="#p1141">Bubble and Squeak</a></li> +<li> <a href="#p1170">Curried (Madras Fashion)</a></li> +<li> <a href="#p1220">Extract (Liebig's Method)</a></li> +<li> <a href="10766-h.htm#p28i">Fore-quarter, Joints of</a></li> +<li> <a href="#p1135">Fresh to Stew</a></li> +<li> <a href="#p1211">Glaze, to Prepare</a></li> +<li> <a href="#p2228"> Gravy Sauce</a></li> +<li> <a href="#p1161">Hashed</a></li> +<li> <a href="10766-h.htm#p29vi">Leg and Shin, Economy of</a></li> +<li> <a href="10766-h.htm#p28i">Hind-quarter, Joints of</a></li> +<li> <a href="10766-h.htm#p12">Hints on Choosing</a></li> +<li> <a href="#p1142">Lobscous</a></li> +<li>Loss of, <a href="#p1067">in Roasting</a> / <a href="#p1079">in Boiling</a></li> +<li> <a href="#p1139">Minced</a></li> +<li> <a href="#p1221">Potted</a></li> +<li>Ribs, <a href="#p1038">Boned and Rolled, to Roast</a> / <a href="10766-h.htm#p29viii">Economy of</a> / <a href="#p2653">to Carve</a> / <a href="#p1037">to Roast</a></li> +<li> <a href="#p1143">Rissoles</a></li> +<li> Round, <a href="#p2654">to Carve</a> / <a href="10766-h.htm#p29i">Economy of</a></li> +<li>Rump, <a href="10766-h.htm#p29iv">Economy of</a> / <a href="#p2652">to Carve</a></li> +<li> <a href="#p1158">Rump Steak, and Onion Sauce</a></li> +<li>Salted, <a href="#p1136">Plain Boiled</a> / <a href="#p1150">Round of, to Boil</a> / <a href="#p1131">Stewed with Pork</a></li> +<li> <a href="#p1260">Sausages</a></li> +<li> <a href="10766-h.htm#p29vi"> Shin, Economy of</a></li> +<li> <a href="10766-h.htm#p29i">Silver side of</a></li> +<li>Sirloin, <a href="#p2652">to Carve</a> / <a href="10766-h.htm#p29viii">Economy of</a></li> +<li> <a href="#p1134">Soup, French</a></li> +<li> <a href="10766-h.htm#p29i">Top side of Round</a></li> +<li> <a href="10766-h.htm#p28">Various Joints of, Described</a></li> +<li> <a href="10766-h.htm#p29v">Veiny Piece, Economy of</a></li> +<li> <a href="10766-h.htm#p28i">When in Season</a></li> +<li> <a href="#p1140">With Mashed Potatoes</a></li> +</ul> +<a href="#p1209">Beef-tea, to Prepare</a><br> +Bee-sting, Cure for (<a href="#p2430">1</a>)-(<a href="#p2431">2</a>)<br> +<a href="10766-h.htm#p809">Beer Poultice</a><br> +Beetles, +<ul> + <li><a href="#p2470">to Exterminate</a></li> +<li> <a href="10766-h.htm#p429">to Keep from Clothes </a></li> +</ul><br> +Beetroot,<a href="#p1666"> to Pickle</a><br> +Behaviour, <a href="#p2012">Hint on</a><br> +Bellows, How to Use (<a href="#p987">1</a>)-(<a href="#p988">2</a>)<br> +<a href="#p2116">Belvidere Cakes</a><br> +<a href="#p1873">Berlin or German Wool</a><br> +<a href="#p2455">Beverage for Hot Weather</a><br> +Bézique, +<ul> + <li>Game of (<a href="10766-h.htm#p122">1</a>)-(<a href="10766-h.htm#p129">2</a>)</li> +<li> <a href="10766-h.htm#p124">Terms Used in</a></li> +</ul><br> +Bicarbonate of Ammonia, <a href="10766-h.htm#p703">Nature and Uses</a><br> +Bile, <a href="10766-h.htm#p592">Remedy for</a><br> +Bilious or English Cholera (<a href="10766-h.htm#p625">1</a>) (<a href="10766-h.htm#p937">2</a>)<br> +<a href="#p2619">Bill of Fare for Large Dinner Parties</a><br> +Billiards, Games at (<a href="#p2582">1</a>)-(<a href="#p2590">2</a>)<br> +Bills of Exchange, &c., <a href="#p2769">Stamps for</a><br> +Bills of Sale (<a href="#p1610">1</a>)-(<a href="#p1618">2</a>) +<ul> + <li><a href="#p1618">Execution of, in presence of Solicitor</a></li> +<li> <a href="#p1615">Registration of</a></li> +<li> <a href="#p1616">Renewal of</a></li> +<li> <a href="#p1617">Voidance of</a></li> +<li> <a href="#p1611">What Term includes </a></li> +</ul><br> +Birdcages, <a href="#p2165">to drive away Insects from</a><br> +Birdlime, <a href="#p2505">to Prepare</a><br> +Birds, +<ul> + <li><a href="#p2341">Eggs of, to Preserve, for Cabinets</a></li> +<li> <a href="10766-h.htm#p285"> to Keep from Fruit-buds</a></li> +<li> to Stuff (<a href="#p2339">1</a>)-(<a href="#p2340">2</a>)</li> +<li> <a href="#p1795">Why are some limbs of more Tender than Others</a></li> +</ul><br> +Birth, Registration of (<a href="#p1959">1</a>)-(<a href="#p1962">2</a>)<br> +Biscuits, +<ul> + <li><a href="#p2105">Excellent</a></li> +<li> <a href="#p2119">Ginger</a></li> +<li> <a href="#p2118">Pic-nic</a></li> +<li> <a href="#p2120">Sugar</a></li> +<li> <a href="#p2106">Wine</a></li> +</ul><br> +Bismuth, <a href="#p1351">Poisoning by, Treatment for</a><br> +Bites, +<ul> + <li><a href="#p2433">Arnica for</a></li> +<li> <a href="#p2422">of Insects</a></li> +<li> <a href="#p1366">of Mad Animals</a></li> +<li> <a href="#p1365">of Reptiles</a></li> +</ul><br> +<a href="#p2394">Biting the Finger Nails</a><br> +Black +<ul> + <li><a href="#p2722">Cloth Clothes, to Clean</a></li> +<li> <a href="10766-h.htm#p472">Cloth, Reviver for</a></li> +<li> <a href="10766-h.htm#p655">Draught</a></li> +<li> <a href="#p2319">Lace, to Revive</a></li> +<li> <a href="#p2508">Paper Patterns</a></li> +<li> <a href="10766-h.htm#p490">Pepper Confection</a></li> +<li> <a href="#p2588">Pool (Billiards)</a></li> +<li> <a href="#p1192">Pudding</a></li> +<li> <a href="10766-h.htm#p537">Wash Lotion</a></li> +</ul><br> +Blackberries, <a href="#p2762">Properties of</a><br> +Blackberry +<ul> + <li><a href="#p2087">Jam</a></li> +<li> <a href="#p2088">Pudding or Pie</a></li> +<li> <a href="#p2277">Wine</a></li> +</ul><br> +Blackbirds, Care of (<a href="#p2155">1</a>)-(<a href="#p2156">2</a>)<br> +Blacking, +<ul> + <li><a href="#p2244">Best Kind of, for Boots and Shoes</a></li> +<li> <a href="10766-h.htm#p471">for Leather Seats</a></li> +<li> <a href="#p2242">Liquid</a></li> +<li> <a href="#p2243">Paste</a></li> +<li> <a href="10766-h.htm#p396">for Stoves, to Make</a></li> +<li> <a href="#p2242"> to Make</a></li> +</ul><br> +Bladder, <a href="10766-h.htm#p612">Inflammation of, Remedy for</a><br> +<a href="#p2123">Blancmange, Arrowroot</a><br> +Bleeding, +<ul> + <li> <a href="10766-h.htm#p839">how Performed</a></li> +<li> from the Nose, to Stop (<a href="#p1328">1</a>) (<a href="#p2393">2</a>)</li> +</ul><br> +Blistered Feet, <a href="#p2424">Remedy for</a><br> +<a href="#p2732">Blond Lace, to Revive</a><br> +Blonde Complexion, <a href="#p1803">Why Favoured by Green</a><br> +Blood, +<ul> + <li><a href="#p1760"> Influence of the Weather on the</a></li> +<li> <a href="#p2454"> Process of Thinning</a></li> +</ul><br> +Blotched Face, <a href="#p2439">Wash for</a><br> +Bluestone, <a href="10766-h.htm#p779">Properties and Uses of</a><br> +Blue Veils, +<ul> + <li><a href="#p1807">Why do they Preserve the Complexion</a></li> +<li> <a href="#p1806">Why Unsuitable to Brunettes</a></li> +</ul><br> +Boards +<ul> + <li><a href="10766-h.htm#p406"> to Remove Ink Stains from</a></li> +<li> <a href="10766-h.htm#p399"> to Scour</a></li> +</ul><br> +Body Lighter than Water (<a href="#p1400">1</a>)-(<a href="#p1401">2</a>)<br> +Boiling, +<ul> + <li><a href="#p1077">Effects of, on Meat</a></li> +<li> Loss Resulting from (<a href="#p1078">1</a>)-(<a href="#p1079">2</a>)</li> +<li> <a href="#p1069">Meat, Length of Time Required</a></li> +<li> <a href="#p1071">Meats, &c., Time Required for</a></li> +<li> <a href="#p1068"> Rationale of</a></li> +</ul><br> +Boils, <a href="#p2425">Treatment of</a><br> +<a href="#p1185">Bologna Sausages</a><br> +Bone, +<ul> + <li>to Stain (<a href="#p1415">1</a>)-(<a href="#p1421">2</a>)</li> +<li> <a href="#p1332">in Throat, How to Act</a></li> +</ul><br> +Bonnets, +<ul> + <li><a href="#p2718"> to Dye</a></li> +<li> <a href="10766-h.htm#p462">to Preserve</a></li> +<li> <a href="#p2728">Straw, to Bleach</a></li> +<li> <a href="#p2726"> Straw, to Clean</a></li> +</ul><br> +Books, +<ul> + <li><a href="10766-h.htm#p435">Grease Spots from, to Extract</a></li> +<li> <a href="10766-h.htm#p436">Stains from, to Extract</a></li> +</ul><br> +Boot Tops, +<ul> + <li><a href="#p2248">to Clean</a></li> +<li> <a href="#p2249">Liquid for</a></li> +</ul> +Boots, +<ul> + <li><a href="#p2238"> French Polish for</a></li> +<li> <a href="#p2240">to Clean</a></li> +<li> Waterproofing for (<a href="#p2245">1</a>)-(<a href="#p2246">2</a>)</li> +</ul><br> +Borax, and its Uses (<a href="#p2310">1</a>)-(<a href="#p2323">2</a>)<br> +Borrowed Money, <a href="#p1603">Repayment of, by Minor</a><br> +<a href="#p2591">Boss, or the Fifteen Puzzle </a><br> +<a href="#p1270">Boston Apple Pudding</a><br> +Botanical Specimens, <a href="#p2336">to Preserve</a><br> +Botany Bay Wood, <a href="#p1432">Imitation of</a><br> +Bottles, +<ul> + <li><a href="10766-h.htm#p392">to Clean</a></li> +<li> <a href="10766-h.htm#p357">Glass Stoppers of, to Remove</a></li> +</ul><br> +<a href="10766-h.htm#p354">Bottling Liquors</a><br> +<a href="10766-h.htm#p802">Boulettes of Lint</a><br> +<a href="10766-h.htm#p802">Bourdonnet of Lint</a><br> +Bowels, +<ul> + <li> <a href="10766-h.htm#p613">Inflammation of, Remedy for</a></li> +<li> <a href="10766-h.htm#p625">Looseness of, Remedy for</a></li> +</ul><br> +Braids, +<ul> + <li><a href="#p1897">Gold and Silver</a></li> +<li> <a href="#p1894">Varieties of</a></li> +</ul><br> +Brain, +<ul> + <li><a href="#p1331">Compression of, Treatment of</a></li> +<li> <a href="10766-h.htm#p614">Inflammation of, Remedy for</a></li> +<li> <a href="10766-h.htm#p647">Water on, Treatment for</a></li> +</ul><br> +<a href="#p1637">Brandy Peaches</a><br> +Brass Kettles,<a href="10766-h.htm#p455"> to Clean</a><br> +Ornaments, to Clean (<a href="10766-h.htm#p371">1</a>)-(<a href="10766-h.htm#p373">2</a>), (<a href="10766-h.htm#p411">3</a>)-(<a href="10766-h.htm#p413">4</a>)<br> +Breach of Promise of Marriage (<a href="#p1561">1</a>)-(<a href="#p1566">2</a>)<br> +Bread, +<ul> + <li> <a href="#p2748">Adulterated, to Detect</a></li> +<li> <a href="#p1020">Apple, to Make</a></li> +<li> Baking and Egg Powders in (<a href="#p1011">1</a>)-(<a href="#p1012">2</a>)</li> +<li> <a href="#p1013">Cheap and Excellent, to Make</a></li> +<li> <a href="#p1006">Cheap and Pure</a></li> +<li> <a href="#p2035">for Children</a></li> +<li> <a href="#p2621">for Dinner, to Cut</a></li> +<li> <a href="#p1014">Economical and Nourishing, to Make</a></li> +<li> <a href="10766-h.htm#p448">Economy of</a></li> +<li> <a href="#p1022">French, to Make</a></li> +<li> <a href="#p1009">German Yeast, to Make with</a></li> +<li> <a href="#p1007">Home-made</a></li> +<li> <a href="#p1015">Home-made, to Increase</a></li> +<li> <a href="#p1008">of Indian Corn Flour and Wheat</a></li> +<li> <a href="#p2760">Nutritious Properties of</a></li> +<li> <a href="#p1017">Potatoes in</a></li> +<li> Pudding (<a href="#p1271">1</a>) (<a href="#p1274">2</a>)</li> +<li> <a href="#p1021">Pulled, to Make</a></li> +<li> <a href="#p1019">Rice, to Make</a></li> +<li> <a href="#p1016"> Rye and Wheat Flour, to Make</a></li> +<li> <a href="#p1010">Unfermented</a></li> +<li> <a href="#p1018">Use of Lime Water in</a></li> +</ul><br> +Breakage by a Servant, <a href="#p1450">Law Respecting</a><br> +Breakfast, <a href="10766-h.htm#p4743">Late at</a><br> +Breath, +<ul> + <li><a href="#p2405"> Offensive, Remedy for</a></li> +<li> <a href="#p2406">Tainted by Onions, Remedy for</a></li> +</ul><br> +Brewing, <a href="#p2267">Hints on</a><br> +Brewis, <a href="10766-h.htm#p449">to Make</a><br> +Brill,<a href="#p2638"> to Carve</a><br> +Brimstone, <a href="10766-h.htm#p658">Flour of</a><br> +Britannia Metal, <a href="10766-h.htm#p413">to Clean</a><br> +Brocoli, <a href="#p1664">to Pickle</a><br> +<a href="#p1865">Broderie Anglaise</a><br> +Brogue, +<ul> + <li><a href="10766-h.htm#p193">Irish</a></li> +<li> <a href="10766-h.htm#p195">Provincial</a></li> +<li> <a href="10766-h.htm#p194">Scottish</a></li> +</ul><br> +Broiling, <a href="#p1081">Rationale of</a><br> +Broken Leg, <a href="10766-h.htm#p836">Splints for</a><br> +Brokers, <a href="#p1525">Appraisement by</a><br> +Bronchitis, +<ul> + <li><a href="10766-h.htm#p933">homœopathic Medicines for</a></li> +<li> <a href="10766-h.htm#p933"> Symptoms of</a></li> +</ul><br> +Bronzed Chandeliers, &c.,<a href="10766-h.htm#p410"> to Clean</a><br> +Brose, +<ul> + <li><a href="#p2283">Athol</a></li> +<li> <a href="#p1204">Scotch</a></li> +</ul><br> +Broth, +<ul> + <li><a href="#p1205">Barley (Scotch)</a></li> +<li> <a href="#p1208">Beef</a></li> +<li> of Boiled Meats for Soup (<a href="#p1074">1</a>)-(<a href="#p1076">2</a>)</li> +<li> <a href="#p2073">for Infants</a></li> +</ul><br> +Brown +<ul> + <li><a href="#p1225">Gravy</a></li> +<li> Stock (<a href="#p1223">1</a>)-(<a href="#p1224">2</a>)</li> +</ul><br> +Bruises, +<ul> + <li><a href="10766-h.htm#p934">homœopathic Treatment of</a></li> +<li> <a href="#p2453">Hot Water for</a></li> +<li> <a href="#p2422">Remedy for</a></li> +</ul><br> +Brunettes, <a href="#p1806">Why Blue Unsuitable to</a><br> +<a href="10766-h.htm#p395">Brunswick Black</a><br> +<a href="#p1141">Bubble and Squeak</a><br> +Buckthorn, <a href="10766-h.htm#p742">Uses of</a><br> +Bugs, to Destroy (<a href="#p2476">1</a>)-(<a href="#p2477">2</a>)<br> +Bullfinches, <a href="#p2160">Care of</a><br> + Bunions, <a href="#p2426">Remedy for</a><br> +Buns, +<ul> + <li> <a href="#p2115">Bath</a></li> +<li> <a href="#p2103">Lemon</a></li> +</ul><br> +Burgundy Pitch, <a href="10766-h.htm#p768">Properties and Uses of</a><br> +Burnett's Disinfecting Fluid, Uses of (<a href="10766-h.htm#p781">1</a>) (<a href="#p1779">2</a>)<br> +Burns, +<ul> + <li> Cure for (<a href="#p2434">1</a>)-(<a href="#p2436">2</a>)</li> +<li> Treatment of (<a href="#p1317">1</a>)-(<a href="#p1318">2</a>)</li> +</ul><br> +Burton Ale, <a href="#p2270">to Brew</a><br> +Business, +<ul> + <li><a href="#p2605">Best Articles for, in New Neighbourhoods</a></li> +<li> Hints for Entering upon (<a href="#p2598">1</a>) (<a href="#p2609">2</a>)</li> +<li> <a href="#p2597">Man, Habits of</a></li> +</ul><br> +Butcher's Meat,<a href="10766-h.htm#p47416"> to Purchase</a><br> +Butter, +<ul> + <li><a href="#p2749">Adulteration of</a></li> +<li> <a href="#p1646">Bad, to Remedy</a></li> +<li> <a href="#p1647">Rancid, to Cure</a></li> +<li> <a href="#p1648">Salt, to Freshen</a></li> +<li> <a href="#p1793">Why Produced by Churning</a></li> +</ul><br> +<a href="#p2284">Buttered Rum</a><br> +Butterflies, <a href="10766-h.htm#p284">to Destroy</a><br> + +<br> +<p align="right"><i><span style="color: #A82C28">Let All Things have their Places.</span></i></p><br> + +<a name="c"></a> +Cabbage, +<ul> + <li><a href="#p1661">to Pickle</a></li> +<li> <a href="10766-h.htm#p343">Water, to Get Rid of</a></li> +<li> <a href="#p1788">Why Boiled in Two Waters</a></li> +</ul><br> +Cabinet +<ul> +<li><a href="#p1273">Pudding</a></li> +<li>Work, Italian, to Varnish (<a href="10766-h.htm#p365">1</a>)-(<a href="10766-h.htm#p366">2</a>)</li> +</ul><br> +Cake +<ul> +<li> <a href="#p2110">Almond Sponge</a></li> +<li> <a href="#p2113">Banbury,</a> <a href="#p2114">Meat for</a></li> +<li> <a href="#p2116">Belvidere</a></li> +<li> <a href="#p2094">Drop</a></li> +<li> <a href="#p1263">Fish</a></li> +<li> Ginger (<a href="#p2107">1</a>) (<a href="#p2119">2</a>)</li> +<li> Gingerbread (<a href="#p2093">1</a>) (<a href="#p2117">2</a>)</li> +<li> <a href="#p2101">Luncheon</a></li> +<li> <a href="#p1252">Meat</a></li> +<li> <a href="#p2112">Mixed Fruit</a></li> +<li> <a href="#p2095">Nice and Cheap</a></li> +<li> Plum (<a href="#p2092">1</a>) (<a href="#p2102">2</a>)</li> +<li> <a href="#p1024">Sally Lunn</a></li> +<li> <a href="#p2104">Soda</a></li> +<li> Sponge (<a href="#p2108">1</a>)-(<a href="#p2109">2</a>)</li> +<li> Unfermented (<a href="#p2098">1</a>) (<a href="#p2100">2</a>) </li> +<li> <a href="#p2111">Yule</a></li> +</ul><br> +<a href="10766-h.htm#p141">Caledonians</a><br> +Calf's Feet, +<ul> + <li><a href="10766-h.htm#p28ix">Uses and Properties of</a> </li> +<li> <a href="#p2132">Jelly</a></li> +</ul> +Calf's Head +<ul> + <li><a href="#p1229">Pie</a></li> +<li> <a href="#p2665">to Carve</a></li> +</ul><br> +Calico, +<ul> + <li> <a href="10766-h.htm#p47432">Cheap, No Economy in</a></li> +<li> to Dye (<a href="#p2685">1</a>)-(<a href="#p2689">2</a>)</li> +</ul><br> +Calomel, <a href="10766-h.htm#p713">Uses of</a><br> +Calves' Heads, &c., <a href="10766-h.htm#p28ix">Uses and Economy of</a><br> +<a href="10766-h.htm#p169">Cambridgeshire Dialect</a><br> +<a href="#p1883">Camel-hair Wool</a><br> +Camomile +<ul> + <li><a href="#p2464">Flowers, to Gather</a></li> +<li> <a href="#p2309">Tea</a></li> +<li> <a href="10766-h.htm#p717">Uses of</a></li> +</ul><br> +<a href="#p1130">Camp Cookery</a><br> +Camphorated +<ul> + <li><a href="#p1688">Dentifrice</a></li> +<li> <a href="10766-h.htm#p507">Liniment</a></li> +<li> <a href="10766-h.htm#p542">Ointment</a></li> +</ul> +Camphor, +<ul> + <li><a href="#p2411">Balls for Chaps</a></li> +<li> <a href="10766-h.htm#p694">Nature and Uses of</a></li> +<li> <a href="10766-h.htm#p710">Properties of</a></li> +<li> <a href="10766-h.htm#p938">Tincture of, Uses of</a></li> +</ul><br> +Canaries, +<ul> + <li>Care of (<a href="#p2158">1</a>)-(<a href="#p2159">2</a>)</li> +</ul><br> +Candle-light +<ul> + <li><a href="10766-h.htm#p47424">Reading by, Hint on</a></li> +<li> <a href="10766-h.htm#p47423">Sewing by</a></li> +</ul> +Candles, +<ul> + <li><a href="#p1000"> to Light, Best Way</a></li> +<li> <a href="#p999">to Preserve</a></li> +</ul><br> +<a href="10766-h.htm#p387">Cane Chairs, to Clean</a><br> +Cantharides, <a href="10766-h.htm#p767">Uses of</a><br> +Canvas +<ul> + <li> Work (<a href="#p1857">1</a>)-(<a href="#p1919">2</a>)</li> +<li> <a href="#p1912">Cross Stitch in</a></li> +<li> <a href="#p1909">Designs on Cloth for</a></li> +<li> <a href="#p1908">Framing in</a></li> +<li> <a href="#p1872">Materials Used in</a></li> +<li> <a href="#p1907">Mode of Doing</a></li> +<li> <a href="#p1911">Stitches in</a></li> +<li> <a href="#p1910">Stretching in</a></li> +<li> Varieties of Canvas for (<a href="#p1904">1</a>)-(<a href="#p1906">2</a>)</li> +</ul><br> +Capitalists, Advice to, on Embarking in Business (<a href="#p2599">1</a>)-(<a href="#p2600">2</a>)<br> +<a href="#p1782">Carbolic Powder and Fluid as Disinfectants</a><br> +Carbonate of Soda, <a href="10766-h.htm#p774">Uses of</a><br> +Carded Cotton, <a href="10766-h.htm#p803">Surgical Uses of</a><br> +Cards, Games at (<a href="10766-h.htm#p73">1</a>)-(<a href="10766-h.htm#p134">2</a>)<br> +Carminatives, <a href="10766-h.htm#p869">Properties of</a><br> +Carpets, +<ul> + <li><a href="10766-h.htm#p376">Beating</a></li> +<li> <a href="10766-h.htm#p297">Choosing</a></li> +<li> <a href="10766-h.htm#p375">Cleaning</a></li> +<li> <a href="10766-h.htm#p301"> Elegant Kind of</a></li> +<li> <a href="10766-h.htm#p303">Few Colours Desirable</a></li> +<li> <a href="10766-h.htm#p298">Light Coloured</a></li> +<li> <a href="10766-h.htm#p299">Middle Tint in</a></li> +<li> <a href="10766-h.htm#p374">Securing</a></li> +<li> <a href="10766-h.htm#p456">Shaking</a></li> +<li> <a href="10766-h.htm#p379">Stair, to Sweep</a></li> +<li> <a href="10766-h.htm#p300">Taste in Selection</a></li> +<li> <a href="10766-h.htm#p378">Worn, to Repair</a> </li> +</ul><br> +Carriage Accidents, <a href="#p1369">Cautions Respecting</a><br> +Carrot +<ul> + <li><a href="10766-h.htm#p809">Poultice</a></li> +<li> <a href="#p1282">Pudding</a></li> +<li> <a href="#p1215">Soup</a></li> +</ul> +Carrots, <a href="#p1121">Cold, to Dress</a><br> +Carver, +<ul> + <li><a href="#p2627">Duties of</a></li> +<li> <a href="#p2624">Room for, Necessary</a></li> +</ul> +Carving +<ul> + <li>Art of, Ceremonies of the Table, &c. (<a href="#p2616">1</a>)-(<a href="#p2681">2</a>)</li> +<li> <a href="#p2681">Remarks on</a></li> +</ul> +Carving-knives,<a href="#p2622">to Set</a><br> +Cash and Credit, <a href="#p2612">Advice on</a><br> +Casks, <a href="10766-h.htm#p355">to Sweeten</a><br> +Cassino, +<ul> + <li>Game of (<a href="10766-h.htm#p110">1</a>)-(<a href="10766-h.htm#p112">2</a>) </li> +<li> <a href="10766-h.htm#p112">Laws of </a></li> +<li> <a href="10766-h.htm#p111">Terms Used in</a></li> +</ul><br> +Cast-iron Work,<a href="10766-h.htm#p369">to Preserve</a><br> +Castor Oil +<ul> + <li> <a href="10766-h.htm#p515">Enema</a></li> +<li> <a href="10766-h.htm#p735">Properties and Uses of</a></li> +<li> <a href="10766-h.htm#p494">and Senna Confection</a></li> +</ul><br> +Casts, <a href="#p2382">Gutta Percha</a><br> +Catarrh, +<ul> + <li><a href="10766-h.htm#p935">homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p935">Symptoms of</a></li> +</ul><br> +Catechu +<ul> + <li> <a href="10766-h.htm#p546">Ointment</a></li> +<li> <a href="10766-h.htm#p721">Uses of</a></li> +</ul><br> +Caterpillars, <a href="10766-h.htm#p283">to Destroy</a><br> +Cathartic <a href="10766-h.htm#p558">Mixture</a><br> + Cathartics, +<ul> + <li><a href="10766-h.htm#p732">Properties of</a></li> +<li> <a href="10766-h.htm#p870">Nature of</a></li> +</ul><br> +Cats, <a href="#p2179">Care of</a><br> +Cauliflower, <a href="#p1664">to Pickle </a><br> +Cautions +<ul> + <li> <a href="#p1368">for Prevention of Accidents</a></li> +<li> <a href="#p1373">in Visiting the Sick</a></li> +</ul><br> +<a href="#p2212">Cayenne Pepper</a> +<ul> + <li> <a href="#p2750">Adulteration of</a></li> +</ul><br> +Celery, <a href="#p2206">Essence of</a><br> +Cement +<ul> + <li><a href="#p2496"> for Broken China, &c.</a></li> +<li> <a href="#p2495">Cheese</a></li> +<li> <a href="#p2493">Diamond</a></li> +<li> <a href="#p2504">for Leather and Cloth</a></li> +<li> <a href="#p2497">Lime and Egg</a></li> +<li> <a href="#p2503">Mastic</a></li> +<li> <a href="#p2370">Paper</a></li> +<li> <a href="#p2487"> Preparation of</a></li> +<li> <a href="#p2501">Red</a></li> +<li> <a href="#p2494">Rice Flour</a></li> +<li> <a href="#p2502">Soft, for Corks</a></li> +<li> <a href="#p2498">White Lead as</a></li> +</ul><br> +Cerates (<a href="10766-h.htm#p541">1</a>)-(<a href="10766-h.htm#p547">2</a>)<br> +Ceremonies, <a href="#p1977">Importance of</a><br> +Chairs, <a href="10766-h.htm#p387">Cane, to Clean</a><br> +Chalk +<ul> + <li><a href="10766-h.htm#p543">Ointment</a></li> +<li> <a href="10766-h.htm#p726">Properties and Uses of</a></li> +</ul><br> +Champagne, +<ul> + <li> <a href="#p2274">English</a></li> +<li> <a href="#p2290">Lemonade</a></li> +<li> <a href="#p2291">Summer</a></li> +</ul><br> +Chandeliers, <a href="10766-h.htm#p410">Bronze, to Clean</a><br> +Chapped Hands, <a href="#p2410">Ointment for</a><br> +Chaps,<a href="#p2411">Camphor Balls for</a><br> +Character, <a href="#p1990">Manly, Elements of</a><br> +Charades, +<ul> + <li><a href="10766-h.htm#p53">Acted</a></li> +<li> <a href="10766-h.htm#p52"> Examples of</a></li> +<li> <a href="10766-h.htm#p54"> Words for Acting, or Written</a></li> +</ul><br> +Charcoal +<ul> + <li><a href="#p1777">Applied to Sores</a></li> +<li> <a href="#p1775">as an Antiseptic</a></li> + <li>as a Disinfectant (<a href="10766-h.htm#p344">1</a>) (<a href="10766-h.htm#p400">2</a>) (<a href="#p1774">3</a>) (<a href="#p1776">4</a>)</li> + <li><a href="#p1087"> for Cooking, Caution Respecting</a></li> +<li> <a href="10766-h.htm#p809">Poultice</a></li> +<li> <a href="10766-h.htm#p461">Powder for Polishing Knives</a></li> +<li> <a href="#p1776">Respirators</a></li> +<li> <a href="#p1372">Suffocation from Fumes of, to Treat</a></li> +</ul><br> + + <a href="10766-h.htm#p801">Charpie, or Lint</a><br> +Charts,<a href="10766-h.htm#p349">to Varnish</a><br> +Chattels, Personal (<a href="#p1612">1</a>)-(<a href="#p1613">2</a>)<br> +Cheap +<ul> + <li><a href="10766-h.htm#p47432">Calico, No Economy in</a></li> +<li> <a href="#p984">Fuel</a></li> +</ul><br> +Cheese, <a href="#p1794">Blue Mould on</a><br> +Chemical +<ul> + <li> <a href="#p969">Barometer</a></li> +<li> <a href="10766-h.htm#p769">Remedies</a></li> +</ul><br> +<a href="#p1892">Chenille</a><br> +Cheques, +<ul> + <li> <a href="#p1600">Crossing</a></li> +<li> <a href="#p1601">Banker's Name Across</a></li> +<li> <a href="#p1602"> Effect of Words, "Not Negotiable" on</a></li> +</ul><br> +<a href="10766-h.htm#p169">Cheshire Dialect</a><br> +Chess, <a href="10766-h.htm#p71">Laws of</a><br> +Chicken, +<ul> + <li><a href="#p1259">and Ham Patties</a></li> +<li> <a href="#p1173">Pulled</a></li> +</ul><br> +Chicken-Pox, <a href="10766-h.htm#p593">Remedy for</a><br> +Chilblains, +<ul> + <li><a href="#p2410">Broken, Ointment for</a></li> +<li> <a href="10766-h.htm#p936">homœopathic Treatment of</a></li> +<li> Remedy for (<a href="10766-h.htm#p594">1</a>) (<a href="#p2422">2</a>)</li> +<li> <a href="10766-h.htm#p936">Symptoms</a></li> +</ul><br> +Children, +<ul> + <li> <a href="#p2084">Apple Cake for</a></li> +<li> Bedsteads for, <a href="#p2069">How to be Placed</a></li> +<li> <a href="#p2087">Blackberry Jam for</a></li> +<li> Born at Sea,<a href="#p1962">Directions for Registration of</a></li> +<li> <a href="#p2035"> Bread as Food for</a></li> +<li> Bringing up of (<a href="#p2025">1</a>) (<a href="#p2052">2</a>)-(<a href="#p2053">3</a>)</li> +<li> <a href="#p1961">Choice of Names for</a></li> +<li> <a href="#p2070"> Cookery for</a></li> +<li> Crying, Cause of (<a href="#p2040">1</a>)-(<a href="#p2055">2</a>)</li> +<li> <a href="#p1374">Cutlery, Dangers of</a></li> +<li> <a href="#p2090"> Discipline of</a></li> +<li> Drink for (<a href="#p2036">1</a>)-(<a href="#p2039">2</a>)</li> +<li> <a href="#p2082">Fruit for</a></li> +<li> Fruits for, most Wholesome (<a href="#p2085">1</a>) (<a href="#p2086">2</a>)</li> +<li> <a href="#p2051">Indulging, Pernicious Effect of</a></li> +<li> <a href="10766-h.htm#p47427">Keep Dry and Warm</a></li> +<li> <a href="#p2075">Luncheon for</a></li> +<li> <a href="#p2077">Meats for</a></li> +<li> Medicines for (<a href="10766-h.htm#p651">1</a>)-(<a href="10766-h.htm#p653">2</a>) (<a href="#p2089">3</a>)</li> +<li> <a href="#p2074">Milk for</a></li> +<li> <a href="#p2076">Milk Porridge for</a></li> +<li> <a href="#p2079">Potatoes and Peas for</a></li> +<li> Proper Food for (<a href="#p2025">1</a>)-(<a href="#p2030">2</a>)</li> +<li> Proper Time for Feeding (<a href="#p2031">1</a>)-(<a href="#p2034">2</a>)</li> +<li> <a href="#p2081">Puddings and Pancakes for</a></li> +<li> <a href="#p2083">Rice and Apples for</a></li> +<li> <a href="#p2080">Rice Pudding with Fruit for</a></li> +<li> Sleep of, Duration (<a href="#p2056">1</a>)-(<a href="#p2063">2</a>)</li> +<li> <a href="10766-h.htm#p470">Talking, to Check</a></li> +<li> Vegetables for (<a href="#p2078">1</a>)-(<a href="#p2079">2</a>)</li> +</ul><br> +<a href="10766-h.htm#p499">Chimaphila Decoction</a><br> +Chimney, +<ul> + <li>Fire in, to Put out (<a href="#p1381">1</a>) (<a href="#p1391">2</a>)-(<a href="#p1392">3</a>)</li> +<li> <a href="10766-h.htm#p345">Smoky, to Guard Against</a></li> +</ul> +Chimneypieces, <a href="10766-h.htm#p367">Marble, to Clean</a><br> +China, +<ul> + <li><a href="10766-h.htm#p419">to Clean</a></li> +<li> <a href="10766-h.htm#p359">Teapots, Desirability of</a></li> +</ul> +Chinese Porcelain, <a href="10766-h.htm#p422">Modern</a><br> +Chintzes, <a href="#p2740">to Wash</a><br> +Chloride +<ul> + <li><a href="#p1781">of Lime as a Disinfectant</a></li> +<li> <a href="10766-h.htm#p781">of Zinc, Solution of </a></li> +</ul> +Chlorine, <a href="#p1353">Poisoning by, Treatment for</a><br> +Chocolate, +<ul> + <li><a href="#p2751">Adulteration of</a></li> +<li> <a href="#p2303">Iceland Moss</a></li> +</ul><br> +<a href="#p2180">Choice of Friends</a><br> +Choking, <a href="#p1332">Treatment for</a><br> +Cholera, +<ul> + <li><a href="10766-h.htm#p937">Asiatic or Malignant</a></li> +<li> Bilious or English, Remedies for (<a href="10766-h.htm#p625">1</a>) (<a href="10766-h.htm#p937i">2</a>)</li> +<li> <a href="10766-h.htm#p937">homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p908">Special Rules for Prevention of</a></li> +<li> <a href="10766-h.htm#p937">Symptoms of</a></li> +</ul><br> +Chops, <a href="#p2233">Relish for</a><br> +Christening, <a href="#p1958">Ceremony and Etiquette of</a><br> +Christian Name or Initials,<a href="10766-h.htm#p236iv">Use of in Letter-writing</a><br> +Christian Names +<ul> + <li><a href="#p971">of Men</a></li> +<li> <a href="#p972">of Women</a></li> +</ul><br> +<a href="10766-h.htm#p55">Chronograms</a><br> +Churning, <a href="#p1793">Why Action of, Produces Butter</a><br> +<a href="#p2229">Chutney</a> (Sauce)<br> +<a href="#p2197">Cider</a> +<ul> + <li><a href="#p2198"> to Bottle</a></li> +<li> <a href="#p2199">Champagne</a></li> +<li> <a href="#p2200">Properties of</a></li> +</ul><br> +Cinders, Models of (<a href="#p2351">1</a>)-(<a href="#p2352">2</a>)<br> +Circassian Circle, <a href="10766-h.htm#p152">Dance</a><br> +Citric Acid, <a href="10766-h.htm#p776">Uses of</a><br> +<a href="#p2606">Civility in Business</a><br> +<a href="#p2384">Clark's Pills for Nervous Headache</a><br> +Cleanliness, +<ul> + <li><a href="#p1740">among the Brute Creation</a></li> +<li> <a href="#p1741">Conducive to Comfort</a></li> +<li> Desirability of, in Towns (<a href="#p1728">1</a>)-(<a href="#p1731">2</a>)</li> +<li> <a href="#p1732">in Eastern Countries</a></li> +<li> <a href="#p1738">Essential among Sick Persons</a></li> +<li> <a href="#p1742">Estimable Quality of</a></li> +<li> <a href="#p1739">in Hospitals, etc.</a></li> +<li> <a href="#p1934">Importance of</a></li> +<li> <a href="#p1717">Indispensable</a></li> +<li> <a href="#p1733">Moral Influence of</a></li> +<li> <a href="#p1730">Situation of English Towns Favourable to</a></li> +<li> Want of, a Cause of Fevers (<a href="#p1724">1</a>)-(<a href="#p1725">2</a>)</li> +</ul><br> +Cleansing Purposes, Borax for (<a href="#p2313">1</a>) (<a href="#p2315">2</a>)<br> +Clergy, <a href="10766-h.htm#p241">How to Address</a><br> +Clerk, <a href="#p1464">General Terms of Hiring</a><br> +Clerks, Law of, Employment Respecting (<a href="#p1443">1</a>)-(<a href="#p1444">2</a>)<br> +<a href="#p1970">Cloaks at Funerals</a><br> +Clocks, <a href="10766-h.htm#p347">to Oil</a><br> +Closet <a href="10766-h.htm#p315">for Tools, &c.</a><br> +Closets, <a href="10766-h.htm#p430">to Remove Moths from</a><br> +Cloth, +<ul> + <li><a href="10766-h.htm#p472">Black, Reviver for</a></li> +<li> <a href="#p2504">Cement for</a></li> +<li> to Dye (<a href="#p2690">1</a>)-(<a href="#p2693">2</a>)</li> +<li> <a href="10766-h.htm#p433">Grease from, to Remove</a></li> +</ul> +Clothes, +<ul> + <li><a href="#p2729">Balls for Cleaning</a></li> +<li> <a href="#p2722">Black Cloth, to Clean</a> </li> +<li> <a href="#p1319">on Fire, How to Act</a></li> +<li> <a href="#p1798">Loose, Why Warmer than Tight Garments</a></li> +<li> <a href="10766-h.htm#p362">Mending</a></li> +<li><a href="10766-h.htm#p429">to Preserve from Moths, &c.</a></li> +<li> <a href="#p1797">with Smooth Surfaces, Why Best for Hot Weather</a></li> +<li> <a href="10766-h.htm#p442">Woollen, to Wash</a></li> +</ul><br> +<a href="#p965">Clouds as a Sign of the Weather</a><br> +Clyster, <a href="10766-h.htm#p65120">Prescription for</a><br> +<a href="#p2500">Coaguline, Kay's</a><br> +Coal, +<ul> + <li><a href="#p989">Best Mode of Purchasing</a></li> +<li> How to Put on the Fire (<a href="#p995">1</a>) (<a href="#p996">2</a>)</li> +</ul><br> +<a href="#p1216">Cock-a-Leekie</a><br> +Cockney Speakers, <a href="10766-h.htm#p191">Hints to</a><br> +Cockroaches, <a href="#p2471">to Kill</a><br> + Cocoa, <a href="#p2751">Adulteration of</a><br> +Cod +<ul> + <li> <a href="10766-h.htm#p4">to Choose</a></li> +<li> <a href="#p2635">Head and Shoulders of, to Carve</a></li> +</ul> +<a href="#p2463">Cod-Liver Oil</a><br> +Coffee, +<ul> + <li><a href="#p2752">Adulteration of</a></li> +<li> <a href="#p1773">as a Disinfectant</a></li> +<li> <a href="#p2300">to Make</a></li> +<li> <a href="#p2302">Milk</a></li> +<li> <a href="10766-h.htm#p443">Standing in Tin</a></li> +<li> <a href="#p2301">Turkish Mode of Making</a></li> +</ul><br> +Coins,<a href="#p2344"> to Take Impressions from</a><br> +Cold, +<ul> + <li><a href="#p2457">to Avoid Catching</a></li> +<li> <a href="#p1684">Cream, to Make</a></li> +<li> <a href="10766-h.htm#p534">Evaporating Lotion</a></li> +<li> <a href="#p1178">Fowl, Nice Way of Dressing</a></li> +<li> <a href="10766-h.htm#p935">in the Head, homœopathic Treatment of</a></li> +<li> <a href="#p1181">Meat, Broiled with Poached Eggs</a></li> +<li> <a href="10766-h.htm#p466">Meat, Economy of</a></li> +<li> <a href="#p2401">Mixture for</a> </li> +<li> <a href="10766-h.htm#p935"> Symptoms of</a></li> +</ul><br> +Colic, <a href="10766-h.htm#p939">homœopathic Treatment of</a><br> +<a href="#p1218">Collops, Minced</a><br> +Collyria or Eye-Washes (<a href="10766-h.htm#p476">1</a>)-(<a href="10766-h.htm#p484">2</a>)<br> +Colocynth, <a href="10766-h.htm#p741">Uses of</a><br> +Colon, <a href="10766-h.htm#p202">Nature and Value of</a><br> +Colour of Dresses,<a href="#p2254"> to Preserve</a><br> +Colours, +<ul> + <li><a href="#p2683">Classification of</a></li> +<li> <a href="10766-h.htm#p453">to Restore</a></li> +<li> <a href="#p1802">Various, and Complexion</a></li> +</ul><br> +Comfort, <a href="10766-h.htm#p474">Home, Hints for</a><br> +Comma, <a href="10766-h.htm#p202">Nature and Value of</a><br> +Complexion, +<ul> + <li><a href="#p1802">Dark, Various Colours affecting</a></li> +<li> <a href="#p1803">to Improve</a></li> +<li> <a href="#p1803">Pale Blonde, Green Favourable to</a></li> +<li> <a href="#p1804">Ruddy, Why Green is Unfavourable to</a></li> +<li> <a href="#p1807">Why Blue Veils Preserve</a></li> +<li> <a href="#p1805">Why Violet is Unfavourable to</a></li> +</ul><br> +Composition<a href="10766-h.htm#p223"> (Literary) Art of </a><br> +Compresses, <a href="10766-h.htm#p807">Surgical, Nature of</a><br> +Compression of the Brain, <a href="#p1331">Treatment of</a><br> + Concussion, <a href="#p1330">Treatment of </a><br> +Conduct, <a href="#p2183">Rules of </a><br> +Confections, Various (<a href="10766-h.htm#p485">1</a>)-(<a href="10766-h.htm#p497">2</a>)<br> +Connexions, Game of, Described (<a href="10766-h.htm#p106">1</a>)-(<a href="10766-h.htm#p107">2</a>)<br> +Consistency, <a href="#p1988">Advisability of</a><br> +Constipation, +<ul> + <li><a href="10766-h.htm#p940">homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p597"> Remedy for</a></li> +</ul><br> +Consumption, <a href="10766-h.htm#p598">Remedy for</a><br> +Contusions, <a href="#p1326">to Heal</a><br> +Conundrums, <a href="10766-h.htm#p56">Selection of</a><br> +Conversation +<ul> + <li><a href="10766-h.htm#p221">and Writing, Arts of, Difference between</a></li> +<li> Art of (<a href="10766-h.htm#p216">1</a>) (<a href="10766-h.htm#p222">2</a>)</li> +<li> <a href="10766-h.htm#p217">of Females</a></li> +<li> <a href="10766-h.htm#p222">Mode of Making Interesting</a></li> +</ul><br> +Convulsions, +<ul> + <li> <a href="#p2397">Cure for</a></li> +<li> <a href="10766-h.htm#p941">homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p599">Remedy for</a></li> +</ul><br> +Cookery, +<ul> + <li><a href="#p2316">Borax in</a></li> +<li> <a href="#p2070">for Children</a></li> +<li> <a href="#p1228">Economy in</a></li> +<li> <a href="#p1138">Meat</a></li> +<li> <a href="#p1130">for Soldiers, &c.</a></li> +</ul> +Cooking, +<ul> + <li><a href="#p1025">Instruments</a></li> +<li> <a href="#p1067">Loss in</a></li> +<li> <a href="#p1034">Theory of</a></li> +<li> <a href="#p1032">Various Processes of</a></li> +</ul><br> +Copper, +<ul> + <li><a href="10766-h.htm#p413"> to Clean</a></li> +<li> <a href="#p1346">Poisoning by, Treatment for</a></li> +<li> <a href="10766-h.htm#p779">Sulphate of</a></li> +</ul><br> +Cordials, <a href="10766-h.htm#p871">Properties of</a><br> +Cork Models, to Construct (<a href="#p2354">1</a>)-(<a href="#p2356">2</a>) (<a href="#p2362">3</a>) (<a href="#p2368">4</a>)<br> +Corks, <a href="#p2502">Soft Cement for</a><br> +Cornish +<ul> + <li> <a href="10766-h.htm#p171">Dialect</a></li> +<li> <a href="10766-h.htm#p177">Schoolboy</a></li> +</ul><br> +Corns, Cure for (<a href="#p2428">1</a>)-(<a href="#p2429">2</a>)<br> +<a href="#p1895">Coronation Braid</a><br> +Corpulence, <a href="#p1768">Banting's Hints on</a><br> +Correct Speaking, <a href="10766-h.htm#p181">Rules and Hints for</a><br> +<a href="10766-h.htm#p180">Correction of Errors in Speaking</a><br> +Corroborants, <a href="10766-h.htm#p872">Properties of</a><br> +<a href="#p1137">Cossack's Plum Pudding</a><br> +<a href="10766-h.htm#p143">Cotillon Waltz</a><br> +Cotton, +<ul> + <li>Balls or Reels, <a href="10766-h.htm#p4747">Place for</a></li> +<li> Carded, <a href="10766-h.htm#p803">Surgical Uses of</a></li> +</ul><br> +Cough, +<ul> + <li> <a href="#p2402">Bad, Pills for</a></li> +<li> Common, Remedy for (<a href="10766-h.htm#p596">1</a>) (<a href="#p2400">2</a>)</li> +<li> <a href="10766-h.htm#p942">homœopathic Treatment of</a></li> +<li> Mixture for (<a href="10766-h.htm#p560">1</a>) (<a href="#p2401">2</a>)</li> +<li> <a href="10766-h.htm#p561">Mixture for Children</a></li> +<li> <a href="10766-h.htm#p553">Pills</a></li> +<li> Remedies for (<a href="10766-h.htm#p65114">1</a>) (<a href="#p2399">2</a>)-(<a href="#p2401">3</a>)</li> +</ul><br> +<a href="#p2185">Counsels for the Young</a><br> +<a href="10766-h.htm#p156">Country Dances </a><br> +<a href="#p1630">Covering for Preserves</a><br> +Cowhage +<ul> + <li><a href="10766-h.htm#p491">Confection</a></li> +<li> <a href="10766-h.htm#p784">Properties and Uses of</a></li> +</ul><br> +Crab, <a href="#p2234">Mock</a><br> +Crabs, <a href="10766-h.htm#p9">to Choose</a><br> +Cradle, <a href="10766-h.htm#p835">for the Protection of Limbs, to Form</a><br> +Cramp +<ul> +<li> <a href="#p2412">in Bathing, Treatment of</a></li> +<li> <a href="#p2413">in the Legs</a></li> +<li> <a href="#p1408">when Swimming</a></li> +</ul><br> +Crape, +<ul> + <li><a href="#p2258">Black, to remove Stains from</a></li> +<li> <a href="#p2730">China, to Wash</a></li> +<li> <a href="10766-h.htm#p47437">Trimmings, to Preserve</a></li> +</ul><br> +Crayfish,<a href="10766-h.htm#p9"> to Choose</a><br> +Cream, +<ul> + <li><a href="#p1305">Pancakes</a></li> +<li> <a href="#p2299">Substitute for</a></li> +<li> of Tartar, <a href="10766-h.htm#p496">Confection</a> / <a href="10766-h.htm#p744">Properties and Uses of</a></li> +</ul><br> +Credit, Deceitful Appearance of (<a href="#p992">1</a>)-(<a href="#p994">2</a>)<br> +Creditor and Debtor, <a href="#p1534">Laws of</a><br> +<a href="10766-h.htm#p539">Creosote Lotion</a><br> +<a href="#p2210">Cress Vinegar</a><br> +<a href="#p1898">Crewel Work</a><br> +Cribbage, +<ul> +<li>Game of (<a href="10766-h.htm#p80">1</a>) (<a href="10766-h.htm#p90">2</a>)</li> + <li> <a href="10766-h.htm#p84">Counting for Game</a> </li> +<li> <a href="10766-h.htm#p90">Eight-card</a></li> +<li> <a href="10766-h.htm#p85"> Examples of Hands</a></li> +<li> <a href="10766-h.htm#p83">Five-card</a></li> +<li> <a href="10766-h.htm#p82">Laws of</a></li> +<li> <a href="10766-h.htm#p86">Maxims for Laying out Crib Cards</a></li> +<li> <a href="10766-h.htm#p89">Six-card</a></li> +<li> <a href="10766-h.htm#p81">Terms Used in</a></li> +<li> Three-hand (<a href="10766-h.htm#p87">1</a>)-(<a href="10766-h.htm#p88">2</a>)</li> +</ul><br> +Crochet, +<ul> + <li> <a href="#p1809">Instructions in</a></li> +<li> <a href="#p1823">Oriental</a></li> +<li> <a href="#p1810">Popularity of</a></li> +<li> <a href="#p1817">Square</a></li> +<li> Stitches in (<a href="#p1811">1</a>)-(<a href="#p1816">2</a>)</li> +<li> <a href="#p1823">Tricotee</a></li> +<li> <a href="#p1820"> to Use several Colours in</a></li> +<li> <a href="#p1822">to Work Cord Over</a></li> +</ul><br> +Croquet, +<ul> + <li><a href="#p2575">Difference between Old and New Laws of</a></li> +<li> Game of, to Play (<a href="#p2568">1</a>)-(<a href="#p2576">2</a>)</li> +<li> <a href="#p2570">Implements for</a></li> +<li> <a href="#p2573">Laws of</a></li> +<li> <a href="#p2574">Supplementary Laws of</a></li> +<li> <a href="#p2576">Technical Terms Used in</a></li> +</ul><br> +<a href="10766-h.htm#p230">Crossing Letters</a><br> +Croup, +<ul> + <li><a href="10766-h.htm#p943">homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p600">Remedy for</a></li> +</ul><br> +Crying of Children, Cause of (<a href="#p2040">1</a>)-(<a href="#p2055">2</a>)<br> +<a href="10766-h.htm#p57">Cryptography</a><br> +Cucumbers, +<ul> + <li><a href="#p1663">to Pickle</a></li> +<li> <a href="#p1655">to Preserve</a></li> +</ul><br> +<a href="#p1228">Culinary Economy</a><br> +<a href="10766-h.htm#p170">Cumberland Dialect</a><br> +Cup in Pie-dish, <a href="#p1247">Use of</a><br> +Cupping, +<ul> + <li><a href="10766-h.htm#p840">Dry</a></li> +<li> <a href="10766-h.htm#p841">Ordinary</a></li> +</ul><br> +<a href="#p1652">Curing of Hams and Bacon</a><br> +<a href="#p2015">Curiosity about Contents of Letters</a><br> +Currant Jelly, +<ul> + <li><a href="#p2127">Black</a></li> +<li> <a href="#p2124">Red</a></li> +<li> White (<a href="#p2125">1</a>) (<a href="#p2126">2</a>)</li> +</ul> +Currant <a href="#p2273">Wine</a><br> +Curried +<ul> + <li><a href="#p1170"> Beef, Madras Fashion</a></li> +<li> <a href="#p1180">Eggs</a></li> +<li> <a href="#p1182">Oysters</a></li> +<li> of any Kind, <a href="#p1179">to Prepare</a></li> +<li> Powder (<a href="#p2215">1</a>)-(<a href="#p2218">2</a>)</li> +<li> Powder, <a href="#p2219">True Indian</a></li> +<li> Rice, <a href="#p1294">to Boil for</a></li> +</ul><br> +<a href="10766-h.htm#p58">Curtailments</a><br> +Curtains, +<ul> + <li> <a href="10766-h.htm#p302">Choosing</a></li> +<li> on Fire, <a href="#p1382">to Extinguish</a></li> +<li> Thick, for Beds, <a href="10766-h.htm#p468">Injurious</a></li> +</ul><br> +Cusparia, <a href="10766-h.htm#p719">Nature and Uses of</a><br> +Custard, +<ul> + <li><a href="#p2122">Almond</a></li> +<li> <a href="#p1312">Apples with</a></li> +<li> <a href="#p1290">Baked</a></li> +<li> <a href="#p1289">Boiled</a></li> +</ul><br> +Cutaneous Eruptions, <a href="#p2438">Remedy for</a><br> +Cutlery and Children, <a href="#p1374">Caution as to</a><br> +Cuts and Wounds, +<ul> +<li> <a href="#p1324"> Treatment of</a></li> +<li> Ordinary, <a href="#p1325">to Dress</a></li> +</ul><br> + +<br> + +<a name="d"></a> +Dahlias, <a href="10766-h.htm#p288">to Protect from Earwigs</a><br> +Damages, +<ul> + <li><a href="#p1606">Recovery of by Workmen from Employers</a></li> +<li> Actions, <a href="#p1609">where to Bring</a></li> +<li> <a href="#p1607">Amounts Recoverable</a> </li> +<li> <a href="#p1608">Notice to Employer</a></li> +</ul><br> +Damp +<ul> + <li>Linen, <a href="#p2460">Advice respecting</a></li> +<li> Situations, <a href="#p2329">Remedy for</a></li> +<li> Walls, to Remedy (<a href="10766-h.htm#p332">1</a>)-(<a href="10766-h.htm#p333">2</a>)</li> +</ul><br> +Dances +<ul> + <li>Described (<a href="10766-h.htm#p139">1</a>)-(<a href="10766-h.htm#p158">2</a>) </li> +<li> <a href="10766-h.htm#p159">Terms used to Describe the Movements of</a></li> +</ul><br> +<a href="10766-h.htm#p501">Dandelion Decoction</a><br> +<a href="#p1830">Darning on Netting</a><br> +Daughters, <a href="#p2187">Management of</a><br> +Days, <a href="#p2771">Table of Number of, from One Month to Another</a><br> +Deafness, <a href="#p2387">Remedy for</a><br> +Dealings, <a href="#p2612">Cash and Credit, Advice on</a><br> +Death, +<ul> + <li>Apparent, from Drink, <a href="#p1336">Treatment for</a></li> +<li> <a href="#p1966">Certificate of</a></li> +<li> <a href="#p1967">Observance of</a></li> +<li> Registration of (<a href="#p1963">1</a>)-(<a href="#p1964">2</a>)</li> +<li> at Sea, <a href="#p1965">Registration of</a></li> +</ul><br> +Debt, <a href="#p2615">Don't run in</a><br> +Debtor and Creditor, Laws of (<a href="#p1534">1</a>)-(<a href="#p1560">2</a>)<br> +Decalcomanie, Art of (<a href="#p2560">1</a>)-(<a href="#p2567">2</a>)<br> +<a href="10766-h.htm#p58">Decapitations</a><br> +December, +<ul> + <li> <a href="10766-h.htm#p272">Flowers for</a></li> +<li> <a href="10766-h.htm#p42">Food in Season in</a></li> +</ul><br> +<a href="10766-h.htm#p674">Decoction of Medicines</a><br> +<a href="10766-h.htm#p498">Decoctions</a><br> +Decomposing Substances, <a href="10766-h.htm#p915">Effect of</a><br> +<a href="#p1567">Deed of Separation between Man and Wife</a><br> +Delicacies, <a href="#p2649">Fish</a><br> +Demulcents, <a href="10766-h.htm#p787">Nature of</a><br> +Dentifrice, +<ul> + <li><a href="#p1688">Camphorated</a></li> +<li> <a href="#p1689">Myrrh</a></li> +</ul><br> +Deobstruents,<a href="10766-h.htm#p874"> Properties of</a><br> +Dessert, +<ul> + <li><a href="#p2633">How Served</a></li> +<li> Ices, Recipes for (<a href="#p2144">1</a>) (<a href="#p2150">2</a>)</li> +</ul><br> +Detergents, <a href="10766-h.htm#p875">Properties of</a><br> +<a href="#p1197">Devil (in Cookery)</a><br> +Devonshire +<ul> + <li> <a href="10766-h.htm#p171">Dialect</a></li> +<li> <a href="#p2280">Junket</a></li> +</ul><br> +<a href="#p963">Dew as a Sign of the Weather</a><br> +Dialects, Provincial (<a href="10766-h.htm#p168">1</a>) (<a href="10766-h.htm#p179">2</a>)<br> +<a href="#p2493">Diamond Cement</a><br> +Diaphanie, Art of (<a href="#p2548">1</a>)-(<a href="#p2558">2</a>)<br> +Diaphoretics, +<ul> + <li><a href="10766-h.htm#p876">Properties of</a></li> +<li> <a href="10766-h.htm#p756">Nature of</a></li> +</ul><br> +Diarrhœa, <a href="10766-h.htm#p944">Homeopathic Treatment of</a><br> +<a href="10766-h.htm#p672">Digestion of Medicines</a><br> + Digestives,<a href="10766-h.htm#p877"> Properties of</a><br> +Diluents, <a href="10766-h.htm#p794">Nature of</a><br> +Dining Tables, <a href="10766-h.htm#p385">to Polish</a><br> +Dinner, +<ul> + <li><a href="#p2620">Napkins</a></li> +<li> Pills, <a href="10766-h.htm#p6512">Prescription for</a></li> +<li> Table, Appointments of (<a href="#p2616">1</a>)-(<a href="#p2633">2</a>)</li> +<li> <a href="#p2616">Ceremonies of</a></li> +<li> <a href="#p2617"> Laying Out of</a></li> +</ul><br> +Dirt in the Eye, <a href="#p1320">to Remove</a><br> +Dirty +<ul> + <li><a href="#p1726">People to be Avoided</a></li> +<li> Windows, <a href="10766-h.htm#p4749">What a Sign of</a></li> +</ul><br> +<a href="#p2090">Discipline of Children</a><br> +Discounts, <a href="#p2770">Table of</a><br> +Discutient <a href="10766-h.htm#p503">Liniment</a><br> +Discutients, <a href="10766-h.htm#p878">Properties of</a><br> +Diseases, of the Skin, +<ul> + <li><a href="#p1721">to what Attributable</a> </li> +<li> Various Remedies for (<a href="10766-h.htm#p589">1</a>)-(<a href="10766-h.htm#p649">2</a>)</li> +</ul><br> +Dish, <a href="#p1165">Economical</a><br> +Disinfectant, +<ul> + <li><a href="#p2312">Borax as a</a> </li> +<li> <a href="#p1782">Carbolic Acid as a</a></li> +<li> Charcoal as a (<a href="10766-h.htm#p344">1</a>) (<a href="#p1774">2</a>)-(<a href="#p1776">3</a>)</li> +<li> <a href="#p1781">Chloride of Lime as a</a></li> +<li> Coffee as a (<a href="10766-h.htm#p344">1</a>) (<a href="#p1773">2</a>)</li> +</ul> +Disinfectants, <a href="10766-h.htm#p344">Various</a><br> +Disinfecting +<ul> + <li>Fluid, Sir William Burnett's (<a href="10766-h.htm#p781">1</a>) (<a href="#p1779">2</a>)</li> +<li> <a href="#p1772">Fumigation</a></li> +<li> <a href="#p1771">Liquid</a></li> +</ul> +<a href="#p1778">Disinfection of Rooms</a><br> +<a href="#p1323">Dislocated Thumb</a><br> +Dismissal, <a href="#p1442">Summary, of Domestic Servants</a><br> +Disputation, <a href="#p2004">Avoidance of</a><br> +Dissenters, <a href="#p1957">Marriage of</a><br> +Distress for Rent, +<ul> + <li><a href="#p1523"> Legal and Illegal</a></li> +<li> <a href="#p1614">under Bill of Sale in Bankruptcy</a></li> +</ul><br> +Distinctness in Speaking, <a href="#p2019">Importance of</a><br> +Diuretic <a href="10766-h.htm#p559">Mixture</a><br> +Diuretics, +<ul> + <li><a href="10766-h.htm#p750"> Nature of</a></li> +<li> <a href="10766-h.htm#p879">Properties of</a></li> +</ul><br> +Diving for Eggs to test Buoyancy of Water (<a href="#p1398">1</a>)-(<a href="#p1399">2</a>)<br> +Divorce, +<ul> + <li><i>a Mensâ et Thoro</i>, <a href="#p1569">Meaning of</a></li> +<li> <a href="#p1571">Absolute</a></li> +<li> and Other Matrimonial Causes (<a href="#p1568">1</a>)-(<a href="#p1575">2</a>)</li> +<li> <a href="#p1572">Grounds of</a></li> +</ul><br> +Documents, <a href="#p1533">Stamped, Importance of</a><br> +Dogs, +<ul> + <li>Care of (<a href="#p2175">1</a>)-(<a href="#p2178">2</a>) </li> +<li> <a href="#p2176">Distemper in</a></li> +<li> <a href="#p2177">Hydrophobia in</a></li> +<li> <a href="#p2178">Mange in</a></li> +</ul><br> +Domestic +<ul> + <li>Hints (<a href="#p1783">1</a>)-(<a href="#p1807">2</a>)</li> +<li> <a href="10766-h.htm#p475">Pharmacopœia</a></li> +<li> Rules, <a href="10766-h.htm#p439">Mrs. Hamilton's</a></li> +<li> <a href="10766-h.htm#p796">Surgery</a></li> +</ul><br> +Dominoes, +<ul> + <li><a href="10766-h.htm#p137">Game of</a></li> +<li> <a href="10766-h.htm#p138">Method of Playing</a></li> +</ul><br> +Door, <a href="10766-h.htm#p338">to Keep Open</a><br> +<a href="10766-h.htm#p183">Double Accentuation of Words</a><br> +Drastics, <a href="10766-h.htm#p880">Properties of</a><br> +Draughts, <a href="10766-h.htm#p72">Rules of the Game</a><br> +<a href="#p1085">Dredgings for Roast Meats, &c.</a><br> +Dress, +<ul> + <li> Etiquette of (<a href="#p1927">1</a>)-(<a href="#p1929">2</a>)</li> +<li> Faded,<a href="#p2727"> to Bleach</a></li> +<li> Female,<a href="#p2235"> Hints on</a></li> +<li> on Fire, <a href="#p1386">How to Act</a></li> +<li> <a href="#p1387">Precaution</a></li> +<li> Mourning, <a href="#p2259">to Remove Stains from</a></li> +<li> Officers', <a href="#p1928">Etiquette of</a></li> +<li> Simplicity of, <a href="#p1933">Becoming</a></li> +<li> <a href="#p2254">to Preserve the Colour of</a></li> +<li> Visiting, <a href="#p1927">Etiquette of</a></li> +</ul> +Dressing Well, <a href="#p2021">Advice on</a><br> +Dressings, +<ul> + <li><a href="10766-h.htm#p797">Surgical</a></li> +<li> <a href="10766-h.htm#p798">Instruments for</a></li> +<li> <a href="10766-h.htm#p799"> Materials for</a></li> +<li> <a href="10766-h.htm#p800">Rules to be Observed in</a></li> +</ul><br> +Drink +<ul> +<li> <a href="#p2039"> for Children</a></li> +<li> <a href="#p2306">for the Heartburn</a></li> +</ul> +Drinks, Medicinal (<a href="10766-h.htm#p565">1</a>)-(<a href="10766-h.htm#p567">2</a>)<br> +<a href="#p2094">Drop Cakes</a><br> +Dropsy, <a href="10766-h.htm#p65110">Prescription for</a><br> +Drowning, <a href="#p1334">Treatment for</a><br> +Drugs, +<ul> + <li> Preparation of, (<a href="10766-h.htm#p666">1</a>)-(<a href="10766-h.htm#p675">2</a>)</li> +<li> <a href="10766-h.htm#p689">Their Properties and Doses</a></li> +</ul><br> +Drunkenness, +<ul> + <li>Apparent Death from, <a href="#p1336">Treatment for</a></li> +<li> <a href="#p2020">Avoidance of</a></li> +</ul><br> +Dry Warmth to any Part of Body, <a href="10766-h.htm#p837">to Apply</a><br> +<a href="10766-h.htm#p43">Drying Herbs</a><br> +Duck, +<ul> + <li><a href="#p2679">to Carve</a></li> +<li> <a href="10766-h.htm#p22"> to Choose</a></li> +<li> <a href="#p1172">Cold, to Dress</a></li> +<li> <a href="#p1175"> to Hash</a></li> +<li> <a href="#p1171">ragoût of</a></li> +<li> <a href="#p1236">to Roast</a></li> +<li> <a href="#p1226">Stuffing</a></li> +<li> <a href="#p1233">Wild, to Dress</a></li> +<li> <a href="#p1234"> Sauce for</a></li> +</ul><br> +Dumplings, +<ul> + <li>Apple (<a href="10766-h.htm#p464">1</a>) (<a href="10766-h.htm#p47414">2</a>) (<a href="#p1287">3</a>)</li> +<li> <a href="#p1288">Rice</a></li> +<li> <a href="10766-h.htm#p47414">Suet</a></li> +</ul><br> +Dutch Oven, <a href="#p1030">to Use</a><br> +Dutch People, <a href="#p1729">Cleanliness of</a><br> +Dwarf Plants, <a href="10766-h.htm#p276">Management of</a><br> +Dyeing (<a href="#p2682">1</a>)-(<a href="#p2718">2</a>) +<ul> + <li><a href="#p2718">Bonnets</a></li> +<li> Calico, Linen and Muslin (<a href="#p2685">1</a>)-(<a href="#p2689">2</a>)</li> +<li> Cloth (<a href="#p2690">1</a>)-(<a href="#p2693">2</a>)</li> +<li> Feathers (<a href="#p2516">1</a>)-(<a href="#p2523">2</a>) (<a href="#p2694">3</a>)-(<a href="#p2699">4</a>)</li> +<li> Gloves (<a href="#p2702">1</a>)-(<a href="#p2703">2</a>)</li> +<li> Hair (<a href="#p1692">1</a>)-(<a href="#p1697">2</a>) (<a href="#p2700">3</a>)</li> +<li> <a href="#p2701">Leather</a></li> +<li> Silk (<a href="#p2704">1</a>)-(<a href="#p2710">2</a>)</li> +<li> Wool (<a href="#p2711">1</a>)-(<a href="#p2717">2</a>)</li> +</ul><br> +Dysentery, +<ul> + <li> <a href="10766-h.htm#p945">homœopathic Treatment, of</a></li> +<li> <a href="#p2752">Simple Remedy for</a></li> +</ul><br> +Dyspepsia, +<ul> + <li><a href="10766-h.htm#p946">homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p946"> Symptoms of </a></li> +</ul><br> + +<br> + +<a name="e"></a> +Early Rising, Advantages of (<a href="#p1762">1</a>) (<a href="#p2610">2</a>)<br> +Earnings, &c., <a href="#p1582">of Married Women</a><br> +Earwigs, to Kill (<a href="10766-h.htm#p288">1</a>) (<a href="#p2472">2</a>)<br> + <a href="10766-h.htm#p4741">Eat Slowly</a><br> +Eating, <a href="10766-h.htm#p924">Moderation in</a><br> +Ecarté (<a href="10766-h.htm#p118">1</a>)-(<a href="10766-h.htm#p119">2</a>)<br> +<a href="#p1165">Economical Dish</a><br> +Economy (<a href="10766-h.htm#p441">1</a>)-(<a href="10766-h.htm#p469">2</a>) +<ul> + <li>Culinary, Practice of (<a href="10766-h.htm#p466">1</a>) (<a href="#p1228">2</a>)</li> +<li> <a href="#p1080">of Fat</a></li> +<li> of Fuel (<a href="#p985">1</a>)-(<a href="#p996">2</a>)</li> +<li> of Liquor from Boiled Meats (<a href="#p1075">1</a>)-(<a href="#p1076">2</a>)</li> +<li> of Ready-Money Purchases (<a href="#p990">1</a>)-(<a href="#p991">2</a>) (<a href="#p994">3</a>)</li> +<li> <a href="10766-h.htm#p441">of Soapsuds</a></li> +<li> <a href="#p2295">of Tea</a></li> +<li> <a href="#p992">in What it Consists</a></li> +</ul><br> +Edinburgh Ale, <a href="#p2271">to Brew</a><br> +Education, First Principle of (<a href="#p2052">1</a>)-(<a href="#p2053">2</a>)<br> +Eels, <a href="#p2646">to Carve</a><br> +Egg +<ul> + <li><a href="#p1011">Powders, Action of</a></li> +<li> <a href="#p1255">and Ham Patties</a></li> +<li> <a href="#p2543">to Cast in Wax</a></li> +</ul> +Eggs +<ul> + <li> <a href="#p1180">Curried</a></li> +<li> <a href="#p1262">Fried with Minced Ham or Bacon</a></li> +<li> <a href="#p2341">of Birds to Preserve for Cabinets</a></li> +<li> <a href="#p1673">to Pickle</a></li> +<li> to Preserve (<a href="#p1642">1</a>)-(<a href="#p1645">2</a>)</li> +</ul><br> +<a href="#p1876">Eis Wool</a><br> +<a href="#p2278">Elderberry Wine</a><br> +<a href="10766-h.htm#p529">Elderflower Lotion</a><br> +Electuaries (<a href="10766-h.htm#p485">1</a>)-(<a href="10766-h.htm#p486">2</a>) (<a href="10766-h.htm#p497">3</a>)<br> +<a href="#p1905">Elephant Penelope Canvas</a><br> +Embrocations (<a href="10766-h.htm#p502">1</a>)-(<a href="10766-h.htm#p509">2</a>)<br> +Embroidery (<a href="#p1857">1</a>)-(<a href="#p1919">2</a>) +<ul> + <li><a href="#p1861">Application in</a></li> +<li> <a href="#p1862">Braiding in</a></li> +<li> <a href="#p1863">Braid Stitches in</a></li> +<li> <a href="#p1902">Couching in</a></li> +<li> <a href="#p1859">Distinction in</a></li> +<li> <a href="#p1864">Elaborate</a></li> +<li> <a href="#p1868">Frame for</a> </li> +<li> <a href="#p1857">Instructions in</a></li> +<li> Materials for (<a href="#p1860">1</a>) (<a href="#p1872">2</a>)</li> +<li> <a href="#p1870">Netting Silk in</a></li> +<li> <a href="#p1891"> Silk Described</a></li> +<li> Stitches, <a href="#p1867">Fancy, in</a></li> +<li> Stitches, Various, in (<a href="#p1898">1</a>)-(<a href="#p1904">2</a>)</li> +<li> <a href="#p1858">What it Includes</a></li> +</ul><br> +Emetic, +<ul> + <li><a href="10766-h.htm#p65116">Prescription for</a></li> +<li> <a href="10766-h.htm#p758">Tartar</a></li> +</ul> +Emetics, +<ul> + <li><a href="10766-h.htm#p729">Nature of</a></li> +<li> <a href="10766-h.htm#p881">Properties of</a></li> +</ul><br> +Emigrants, <a href="#p1130">Cookery for</a><br> +Emmenagogues, <a href="10766-h.htm#p882">Properties of</a><br> +Emollient <a href="10766-h.htm#p528">Lotion</a><br> +Emollients, +<ul> + <li><a href="10766-h.htm#p795">Nature of</a></li> +<li> <a href="10766-h.htm#p883">Properties of</a></li> +</ul><br> +Employer, +<ul> + <li><a href="#p1459">Bankrupt, Law Respecting Wages Due</a></li> +<li> <a href="#p1448">Nature of Contract entered into</a></li> +<li> <a href="#p1469">Purchases made for, by Servant</a></li> +<li> <a href="#p1468">Responsibility of, for Servant</a></li> +</ul> +Employers' Liability Act, Recovery for Damages under (<a href="#p1606">1</a>)-(<a href="#p1609">2</a>)<br> +Employers and Employed, Laws Relating to (<a href="#p1440">1</a>)-(<a href="#p1470">2</a>)<br> +Employment, <a href="#p1449">Permanent, Agreement to Give</a><br> +Emulsion, +<ul> + <li> <a href="10766-h.htm#p581">Laxative</a></li> +<li> <a href="10766-h.htm#p582">Purgative</a></li> +</ul><br> +Enemas (<a href="10766-h.htm#p510">1</a>)-(<a href="10766-h.htm#p518">2</a>)<br> +English +<ul> + <li><a href="#p2274">Champagne</a></li> +<li> Cholera, Remedies for (<a href="10766-h.htm#p625">1</a>) (<a href="10766-h.htm#p65119">2</a>)-(<a href="10766-h.htm#p65121">3</a>) (<a href="10766-h.htm#p937i">4</a>)</li> +</ul><br> +Enigmas, <a href="10766-h.htm#p59">Description of</a><br> +Enunciation, <a href="10766-h.htm#p167">Imperfect</a><br> +Envelope, <a href="10766-h.htm#p224">Place of Stamp on</a><br> +Envy, <a href="#p2003">Avoidance of</a><br> +Epilepsy, Remedies for (<a href="10766-h.htm#p602">1</a>) (<a href="10766-h.htm#p65118">2</a>)<br> +Epispastics, +<ul> + <li><a href="10766-h.htm#p766">Nature of</a></li> +<li> <a href="10766-h.htm#p884">Properties of</a></li> +</ul><br> +Epistolary Correspondence, <a href="10766-h.htm#p236">Hints on</a><br> +Epsom Salts, <a href="10766-h.htm#p746">Properties and Uses of</a><br> +Errhines, <a href="10766-h.htm#p885">Properties of</a><br> +Errors in Speaking (<a href="10766-h.htm#p161">1</a>)-(<a href="10766-h.htm#p163">2</a>) +<ul> + <li><a href="10766-h.htm#p180">Correction of</a></li> +</ul><br> +Eruptions, +<ul> + <li><a href="#p2438">Cutaneous, Remedy for</a></li> +<li> <a href="10766-h.htm#p65130">of the Skin, Prescription for</a></li> +<li> <a href="10766-h.htm#p603">on the Face, Remedy for</a></li> +</ul><br> +Erysipelas, <a href="10766-h.htm#p604">Remedy for</a><br> +Escharotics, +<ul> + <li> <a href="10766-h.htm#p778">Nature of</a></li> +<li> <a href="10766-h.htm#p886">Properties of</a></li> +</ul><br> +<a href="10766-h.htm#p236iii">Esquire to be written in full</a><br> +Essence +<ul> + <li><a href="#p2206">of Celery</a></li> +<li> <a href="#p2205">of Mushrooms</a></li> +</ul><br> +Essex Dialect, <a href="10766-h.htm#p172">Errors of</a><br> +Ether, +<ul> + <li><a href="10766-h.htm#p695">Uses of</a></li> +<li> Nitric, <a href="10766-h.htm#p697">Uses of</a></li> +<li> Sulphuric, Nature and Uses of (<a href="10766-h.htm#p696">1</a>) (<a href="10766-h.htm#p709">2</a>)</li> +<li> Sulphuric, Compound Spirit of, <a href="10766-h.htm#p698">Nature and Uses of</a></li> +</ul><br> +Etiquette, +<ul> + <li>Books on, Use of (<a href="#p1985">1</a>)-(<a href="#p1986">2</a>)</li> +<li> <a href="#p1924">Hints upon</a></li> +</ul><br> +Euchre, Game of (<a href="10766-h.htm#p120">1</a>)-(<a href="10766-h.htm#p121">2</a>)<br> +Evaporating Lotion, <a href="10766-h.htm#p534">Cold</a><br> +Evening +<ul> + <li><a href="#p1937">Parties, Etiquette of</a></li> +<li> <a href="10766-h.htm#p46">Pastimes</a></li> +</ul><br> +<a href="#p1931">Excess of Lace and Flowers in Dress</a><br> +Exclamation, <a href="10766-h.htm#p211">Note of, Defined</a><br> +<a href="#p1591">Executors to Will</a><br> +Exercise, +<ul> + <li><a href="#p1746">Active, Results of</a></li> +<li> <a href="#p1757">After Meals</a></li> +<li> Before Meals (<a href="#p1755">1</a>)-(<a href="#p1756">2</a>)</li> +<li> <a href="#p1754">Beneficial in the Forenoon</a></li> +<li> <a href="#p1750">Best Kind of</a></li> +<li> <a href="#p1745"> Best Mode of Taking</a></li> +<li> <a href="#p1749">Duration of</a></li> +<li> <a href="#p1753">Excessive, Hurtful</a></li> +<li> <a href="#p1751">How to Commence and Finish</a></li> +<li> Importance of (<a href="10766-h.htm#p917">1</a>) (<a href="10766-h.htm#p921">2</a>) (<a href="#p1744">3</a>) </li> +<li> Open Air, <a href="#p1752">Superior Advantages of</a></li> +<li> <a href="#p1747">Passive, Results of</a></li> +<li> <a href="#p1745">Points to be Observed in</a></li> +<li> <a href="#p1748">Time for Taking</a></li> +</ul><br> +Expectorants, +<ul> + <li><a href="10766-h.htm#p761">Nature of</a></li> +<li> <a href="10766-h.htm#p887">Properties of</a></li> +</ul><br> +Expenses, <a href="#p2772">Table of</a><br> +Extract of Beef, <a href="#p1220">to Make</a><br> +Extracts, <a href="10766-h.htm#p675">How Made</a><br> +Eye, +<ul> + <li><a href="#p1320">Dirt in, to Remove</a></li> +<li> <a href="#p1322">Iron or Steel Spiculæ in</a></li> +<li> <a href="#p1321">Lime in, to Remove</a></li> +</ul> +Eyelashes, <a href="#p1686">to Strengthen and Improve</a><br> +Eyes, +<ul> + <li> <a href="10766-h.htm#p620">Inflamed, Remedy for</a></li> +<li> <a href="#p2388">Weak and Sore, Cure for</a></li> +</ul> +Eye-washes, Various (<a href="10766-h.htm#p476">1</a>)-(<a href="10766-h.htm#p484">2</a>)<br> + +<br> +<p align="right"><i><span style="color: #A82C28">Little Strokes Fell Great Oaks.</span></i></p><br> + +<a name="f"></a> +Face, +<ul> + <li><a href="#p2439">Blotched, Wash for</a></li> +<li> <a href="10766-h.htm#p603">Eruptions on, Remedy for</a></li> +</ul><br> +Faded Dress, <a href="#p2727">to Bleach</a><br> +Failures in Business, <a href="#p2603">Hints on Avoiding</a><br> +Fainting, <a href="#p1333">Treatment for</a><br> +Faintness, <a href="10766-h.htm#p605">Remedy for</a><br> +Fair Person, <a href="#p1801">Sky Blue Becoming to</a><br> +Falling into Water, <a href="#p1405">How to Act</a><br> +Falsehood, <a href="#p1989">Avoidance of</a><br> +Family +<ul> + <li><a href="10766-h.htm#p45">Circle, The</a></li> +<li> <a href="10766-h.htm#p347">Clocks, Oil for</a></li> +<li> <a href="#p1275">Pudding</a></li> +</ul><br> +<a href="#p1808">Fancy Needlework</a><br> +Fat, +<ul> + <li><a href="#p1080">Economy of</a></li> +<li> <a href="#p1784">a Sign of Young and Tender Meat</a></li> +</ul><br> +Feather Beds, +<ul> + <li><a href="#p2067">for Children, Pernicious</a></li> +<li> <a href="10766-h.htm#p47421">to Cleanse</a></li> +</ul><br> +Feathers, +<ul> + <li><a href="#p2724"> to Cleanse of Animal Oil</a></li> +<li> to Dye (<a href="#p2516">1</a>) (<a href="#p2523">2</a>) (<a href="#p2694">3</a>) (<a href="#p2699">4</a>) (<a href="#p2719">5</a>)</li> +<li> <a href="#p2725">White Ostrich, to Clean</a></li> +</ul><br> +Febrifuges,<a href="10766-h.htm#p888"> Properties of</a><br> +February, +<ul> + <li><a href="10766-h.htm#p252">Flowers for</a></li> +<li> <a href="10766-h.htm#p32">Food in Season in</a></li> +</ul><br> +Feet, +<ul> + <li>Blistered, <a href="#p2424">Remedy for</a></li> +<li> Importance of Keeping Warm (<a href="10766-h.htm#p4742">1</a>) (<a href="10766-h.htm#p47427">2</a>)</li> +<li> Warm Bathing of, <a href="#p1737">Healthy</a></li> +<li> Washing of, <a href="#p1736">Conducive to Health</a></li> +</ul><br> +Female +<ul> + <li>Dress, <a href="#p2235">Hints on</a></li> +<li> Temper, <a href="#p2184">Management of</a></li> +</ul><br> +Fern Root, Male, Uses of (<a href="10766-h.htm#p579">1</a>) (<a href="10766-h.htm#p785">2</a>)<br> +Fever, +<ul> + <li><a href="10766-h.htm#p595">Common Continued, Remedy for</a></li> +<li> <a href="10766-h.htm#p947">Homeopathic Remedy for</a></li> +<li> How Frequently Caused (<a href="#p1724">1</a>) (<a href="#p2725">2</a>)</li> +<li> Intermittent, Remedies for (<a href="10766-h.htm#p622">1</a>) (<a href="10766-h.htm#p65113">2</a>)</li> +<li> Mixture, <a href="10766-h.htm#p6518">Prescription for</a></li> +<li> Mixture <a href="10766-h.htm#p556">(Simple)</a></li> +<li> Powders, Prescription for (<a href="10766-h.htm#p6514">1</a>)-(<a href="10766-h.htm#p6515">2</a>)</li> +<li> Scarlet, <a href="10766-h.htm#p638">Remedy for</a></li> +<li> Typhus, <a href="10766-h.htm#p646">Remedy for</a></li> +<li> With Debility, <a href="10766-h.htm#p6519">Prescription for</a></li> +</ul><br> +<a href="#p2591">Fifteen Puzzle, or Boss</a><br> +<a href="#p1279">Fig Pudding</a><br> +<a href="#p1888">Filoselle Silk</a><br> +<a href="10766-h.htm#p670">Filtering Medicines </a><br> +<a href="#p2632">Finger Glasses, Use of</a><br> +<a href="10766-h.htm#p354">Fining Liquors</a><br> +Fire +<ul> + <li> <a href="#p1378">Breaking out, First thing to be done</a></li> +<li> <a href="#p1389">Buckets, &c., to be kept at Hand</a></li> +<li> in Chimney, to Extinguish (<a href="#p1381">1</a>) (<a href="#p1391">2</a>)-(<a href="#p1392">3</a>)</li> +<li> <a href="#p1390">to Diminish Risk from</a></li> +<li> <a href="10766-h.htm#p918">Effect of on Air</a></li> +<li> <a href="#p1393">to Escape from</a></li> +<li> Precautions in Case of (<a href="#p1377">1</a>)-(<a href="#p1390">2</a>)</li> +<li> <a href="#p1376">Prevention of</a></li> +<li> <a href="#p1388">Solution to Extinguish</a></li> +</ul> +Fire-grate, +<ul> + <li> <a href="#p997">Economical</a></li> +<li> <a href="10766-h.htm#p395">Brunswick Black for</a></li> +</ul> +Fire-guards, <a href="10766-h.htm#p47425">Necessity of</a><br> +Fire-irons,<a href="10766-h.htm#p370"> Rusty, to Clean</a><br> +Fire-screens, <a href="10766-h.htm#p351">Paper, to Make</a><br> +Fish, +<ul> + <li><a href="#p1263">Cake</a></li> +<li> to Choose (<a href="10766-h.htm#p2">1</a>)-(<a href="10766-h.htm#p11">2</a>)</li> +<li> <a href="#p2640">Flat, to Carve</a></li> +<li> <a href="10766-h.htm#p7">Freshwater, to Choose</a></li> +<li> <a href="#p2634">Fried, to Carve</a></li> +<li> <a href="#p2634">How to Send to Table</a></li> +<li> <a href="#p2174">Gold, Care of</a></li> +<li> <a href="#p1364">Poisonous, Remedy for</a></li> +<li> <a href="#p2342">Preserved as Specimens</a></li> +<li> <a href="#p2649">Remarks on Carving</a></li> +<li> Sauces (<a href="#p2223">1</a>) (<a href="#p2224">2</a>)</li> +<li> When in Season (<a href="10766-h.htm#p31">1</a>) (<a href="10766-h.htm#p42i">2</a>)</li> +</ul><br> +Fits, <a href="#p1337">Treatment for</a><br> +<a href="#p1701">Fixature for Hair</a><br> +Flannel +<ul> + <li><a href="10766-h.htm#p47417">Petticoat, Preservation of</a></li> +<li> <a href="#p2265"> to Shrink</a></li> +<li> <a href="#p2266">to Wash</a></li> +</ul><br> +Flatulency,<a href="10766-h.htm#p948"> homœopathic Treatment of</a><br> +Flavouring, <a href="#p2136">Almond</a><br> +<a href="#p1874">Fleecy Wool</a><br> +Flesh, <a href="#p1785">Why some is White and some Red</a><br> +Flies, to Destroy (<a href="#p2478">1</a>)-(<a href="#p2480">2</a>)<br> +Flirtation, <a href="#p2017">Avoidance of</a><br> +Floating in Water, Test of Capability of (<a href="#p1398">1</a>)-(<a href="#p1399">2</a>)<br> +Floors, <a href="10766-h.htm#p431">to Remove Stains from</a><br> +<a href="#p1889">Floss Silk</a><br> +Flour +<ul> + <li><a href="10766-h.htm#p658">of Brimstone</a></li> +<li> <a href="#p1016">Rye and Wheat</a></li> +</ul><br> +Flowers, +<ul> + <li>Amount of Heat for (<a href="#p1625">1</a>)-(<a href="#p1626">2</a>)</li> +<li> Artificial, <a href="#p1931">Excess of</a></li> +<li> Feather, to Make (<a href="#p2510">1</a>)-(<a href="#p2515">2</a>)</li> +<li> <a href="#p2524">Leaves for</a></li> +<li> of the Months:</li> +<li style="list-style: none"> +<ul> + <li><a href="10766-h.htm#p250">Jan</a></li> +<li> <a href="10766-h.htm#p252">Feb</a></li> +<li> <a href="10766-h.htm#p254">March</a></li> +<li> <a href="10766-h.htm#p256">April</a></li> +<li> <a href="10766-h.htm#p258">May</a></li> +<li> <a href="10766-h.htm#p260">June</a></li> +<li> <a href="10766-h.htm#p262">July</a></li> +<li> <a href="10766-h.htm#p264">Aug</a></li> +<li> <a href="10766-h.htm#p266">Sept</a></li> +<li> <a href="10766-h.htm#p268">Oct</a></li> +<li> <a href="10766-h.htm#p270">Nov</a></li> +<li> <a href="10766-h.htm#p272">Dec</a></li> +</ul> + <li> <a href="#p1396">Unfit for Bedrooms</a></li> +<li> Waxen, to Make (<a href="#p2525">1</a>)-(<a href="#p2536">2</a>)</li> +<li> <a href="#p1625">When to Gather</a></li> +</ul><br> +Fluid, to Drink, Proper Proportion of (<a href="10766-h.htm#p912">1</a>)-(<a href="10766-h.htm#p913">2</a>)<br> +Fluor Spar, <a href="#p2352">Use of, in Modelling</a><br> +Food, +<ul> + <li>Articles of, <a href="10766-h.htm#p1">to Choose</a></li> +<li> and Exercise, Rationale of (<a href="10766-h.htm#p911">1</a>)-(<a href="10766-h.htm#p924">2</a>)</li> +<li> <a href="#p2027">for Children,</a> <a href="#p2031">Proper Time of Giving</a></li> +<li> Infants', <a href="#p2071">to Prepare</a></li> +<li> Seasons for Various Kinds of (<a href="10766-h.htm#p30">1</a>)-(<a href="10766-h.htm#p42">2</a>)</li> +</ul> +Food and Drugs Act, <a href="#p2747">Extracts from</a><br> +Foppery, <a href="#p2017">Avoidance of</a><br> +Forced Vegetables, when in Season (<a href="10766-h.htm#p31">1</a>)-(<a href="10766-h.htm#p33v">2</a>)<br> +<a href="#p1219">Forcemeat Balls</a><br> +Forks and Knives, +<ul> + <li><a href="10766-h.htm#p397">to Clean</a></li> +<li> Uncleaned, <a href="10766-h.htm#p47420">Don't put by</a></li> +</ul><br> +Fowl, +<ul> + <li><a href="#p2672">to Carve</a></li> +<li> <a href="10766-h.htm#p20">to Choose</a></li> +<li> Cold, to Dress (<a href="#p1172">1</a>) (<a href="#p1178">2</a>)</li> +<li> <a href="#p2172">to Fatten in a Short Time</a></li> +<li> <a href="#p1177">to Grill</a></li> +<li> Pulled, <a href="#p1173">to Prepare</a></li> +</ul><br> +<a href="#p2593">Fox and Geese</a><br> +Frame <a href="#p1863">for Embroidery</a><br> +Frames, +<ul> + <li>Gilt, <a href="10766-h.htm#p331">to Preserve</a></li> +<li> Mahogany, <a href="10766-h.htm#p386">to Clean</a></li> +</ul><br> +Freckles, Remedies for (<a href="#p2440">1</a>)-(<a href="#p2441">2</a>)<br> +Freezing Mixture, +<ul> + <li>Sal-Ammoniac (<a href="#p2153">1</a>)-(<a href="#p2154">2</a>)</li> +<li> <a href="#p2151">Nitrate of Ammonium</a></li> +<li> <a href="#p2152">Washing Soda</a></li> +<li> Without Ice or Acids (<a href="#p2142">1</a>)-(<a href="#p2143">2</a>)</li> +</ul><br> +French +<ul> + <li><a href="#p1291">Batter</a></li> +<li> Beans <a href="#p1122">to Cook</a> / <a href="#p1659">to Pickle</a></li> +<li> Bread, <a href="#p1022">to Make</a></li> +<li> Rolls, <a href="#p1022">to Make</a></li> +<li> <a href="#p2238">Polish for Boots and Shoes</a></li> +<li> <a href="#p2237">Polishes</a></li> +</ul><br> +Fresh-killed Meat, <a href="#p1070">Time for Cooking</a><br> +Fresh-water Fish, <a href="10766-h.htm#p7">to Choose</a> <br> +Fresh Water, <a href="#p1402">Floating on</a><br> +<a href="#p1308">Friar's Omelette</a><br> +Friend, +<ul> + <li><a href="#p2180">Choice of</a></li> +<li> <a href="#p2014">Conduct when on a Visit to</a></li> +</ul> +Friendships, <a href="#p2010">Advice on</a><br> +Fritters, +<ul> + <li><a href="#p1303">Apple</a></li> +<li> <a href="#p1310">Observations on</a></li> +<li> <a href="#p1301">Oyster</a></li> +<li> <a href="#p1302">Potato</a></li> +<li> <a href="#p1300">to Prepare</a></li> +</ul><br> +Frivolité, or Tatting, <a href="#p1833">Instructions in</a><br> +Frost Bite, <a href="10766-h.htm#p606">Remedy for</a><br> +Frugality, <a href="#p2611">Dr. Franklin's Maxims</a><br> +Fruit +<ul> + <li><a href="#p1631">Bottling</a></li> +<li> Buds of, <a href="10766-h.htm#p285">to Prevent Birds Destroying</a></li> +<li> <a href="#p2082">for Children</a></li> +<li> for Children, <a href="#p2085">Most Wholesome Kinds</a></li> +<li> Mixed, <a href="#p2112">Cake of</a></li> +<li> to Preserve (<a href="#p1619">1</a>)-(<a href="#p1623">2</a>)</li> +<li> <a href="#p2331">Skeletons</a></li> +<li> Stains of, <a href="10766-h.htm#p427">to Remove from Linen</a></li> +<li> Use of, <a href="#p2761">as Food</a></li> +<li> Waxen, to Make (<a href="#p2525">1</a>) (<a href="#p2537">2</a>)-(<a href="#p2547">3</a>)</li> +<li> When in Season (<a href="10766-h.htm#p31">1</a>)-(<a href="10766-h.htm#p42v">2</a>)</li> +</ul><br> +Frying, <a href="#p1083">Rationale of</a><br> +Frying-pan, <a href="#p1027">to use</a><br> +Fuel +<ul> + <li> <a href="#p984">Cheap</a></li> +<li> Economy of (<a href="#p985">1</a>) (<a href="#p990">2</a>) (<a href="#p994">3</a>)-(<a href="#p996">4</a>)</li> +</ul><br> +Full-point, <a href="10766-h.htm#p202">Nature and Value of</a><br> +Fumigator, <a href="#p1771">Disinfecting</a><br> + + +Funerals, +<ul> + <li>Etiquette of (<a href="#p1963">1</a>)-(<a href="#p1976">2</a>) </li> +<li> <a href="#p1973">Walking</a></li> +</ul><br> +Fungi, <a href="#p2338">to Preserve</a><br> +Furnished +<ul> + <li>Apartment, <a href="#p1521">Agreement for Letting</a></li> +<li> House, <a href="#p1521">Agreement for Letting</a></li> +<li> <a href="#p1513">Lodgings</a></li> +</ul> +Furnishing House, <a href="10766-h.htm#p296">Hints for</a><br> +Furniture, +<ul> + <li>to Clean (<a href="10766-h.htm#p363">1</a>)-(<a href="10766-h.htm#p364">2</a>) </li> +<li> Made in Winter, <a href="10766-h.htm#p350">Liable to Crack</a></li> +<li> Mahogany, to Take Stains out of (<a href="10766-h.htm#p401">1</a>)-(<a href="10766-h.htm#p402">2</a>)</li> +<li> New, <a href="10766-h.htm#p350">Caution Respecting </a></li> +<li> <a href="10766-h.htm#p452">to Remove White Spots from</a></li> +<li> Removed, <a href="#p1524">Liable to be Seized for Rent</a></li> +<li> Rosewood, <a href="10766-h.htm#p383">to Polish</a></li> +</ul><br> +Furs, +<ul> + <li><a href="#p2723">to Clean</a></li> +<li> <a href="#p2262">to Rid of Moths</a></li> +</ul><br> + +<br> + +<a name="g"></a> +Galbanum, <a href="10766-h.htm#p706">Uses of</a><br> +Galling in Invalids, <a href="#p2395">Prevention of</a><br> +Galls, <a href="10766-h.htm#p540">for Lotion</a><br> +Galopade, +<ul> + <li><a href="10766-h.htm#p144">Dance</a></li> +<li> <a href="10766-h.htm#p145">Quadrilles</a></li> +</ul><br> +Gamboge, <a href="10766-h.htm#p786">Uses of </a><br> +Game, +<ul> + <li><a href="#p1174">to Hash</a></li> +<li> <a href="#p1171">Ragoût of</a></li> +<li> <a href="#p1064">to Roast</a></li> +<li> When in Season (<a href="10766-h.htm#p31">1</a>)-(<a href="10766-h.htm#p42iii">2</a>)</li> +</ul><br> +Garden, +<ul> + <li><a href="#p2322">Borax in the</a></li> +<li> Labels, <a href="#p2486a">Ink for</a></li> +<li> Stands, <a href="10766-h.htm#p473">Paint for</a></li> +</ul> +Gardening Operations for every Month in the Year (<a href="10766-h.htm#p249">1</a>)-(<a href="10766-h.htm#p273">2</a>) +<ul> + <li><a href="10766-h.htm#p274">Kitchen Garden</a></li> +</ul><br> +Gargles, Prescriptions for (<a href="10766-h.htm#p519">1</a>)-(<a href="10766-h.htm#p526">2</a>) (<a href="10766-h.htm#p65117">3</a>)<br> +Garlic, <a href="#p1662">to Pickle</a><br> +Garnishes, <a href="#p2232">Various</a><br> +Geese, <a href="10766-h.htm#p21">to Choose</a><br> +Gentian, <a href="10766-h.htm#p716">Uses of </a><br> +Gentleman, +<ul> + <li><a href="#p1996">How to be a</a></li> +<li> <a href="#p1997">the True</a></li> +</ul><br> +German Paste, <a href="#p2164">for Birds</a><br> +Gherkins, <a href="#p1672">to Pickle</a><br> +Gilt Frames, <a href="10766-h.htm#p331">to Preserve</a><br> +Ginger +<ul> + <li><a href="#p2286">Beer</a></li> +<li> <a href="#p2287">Beer Powders</a></li> +<li> <a href="#p2119">Biscuits</a></li> +<li> Cakes (<a href="#p2107">1</a>) (<a href="#p2119">2</a>)</li> +<li> <a href="10766-h.htm#p765">Properties and Uses of</a></li> +<li> <a href="#p1641">to Preserve</a></li> +</ul> +Gingerbread +<ul> + <li><a href="#p2462">Aperient</a></li> +<li> <a href="#p2117">Cake</a></li> +<li> <a href="#p2093">Snaps</a></li> +</ul><br> +Girls, <a href="#p2187">Management of</a><br> +<a href="#p1780">Glacialine</a><br> +Glass, +<ul> + <li><a href="10766-h.htm#p424">to Anneal</a></li> +<li> Bottles, <a href="10766-h.htm#p392">to Clean</a></li> +<li> to Clean (<a href="10766-h.htm#p390">1</a>) (<a href="10766-h.htm#p419">2</a>) (<a href="10766-h.htm#p423">3</a>)</li> +<li> <a href="10766-h.htm#p353">Easy Mode of Breaking</a></li> +<li> Ground, <a href="10766-h.htm#p346">to Imitate</a></li> +<li> Powdered, <a href="#p2352">Use of in Modelling</a></li> +<li> Stoppers, <a href="10766-h.htm#p357">to Loosen</a></li> +<li> Vessels, <a href="10766-h.htm#p391">to Clean</a></li> +</ul><br> +Glazing, <a href="#p1651">for Hams, Tongues, &c.</a><br> +Glauber's Salts, <a href="10766-h.htm#p747">Properties and Uses of</a><br> +Gloves, +<ul> + <li><a href="#p2250">Care of</a></li> +<li> to Dye (<a href="#p2702">1</a>)-(<a href="#p2703">2</a>)</li> +<li> French Kid, <a href="#p2252">to Clean</a></li> +<li> <a href="#p1969"> at Funerals </a></li> +<li> Kid, <a href="#p2251">to Clean</a> / <a href="#p2253">to Wash</a></li> +</ul><br> +Glue, +<ul> + <li> <a href="#p2492">Common, to Prepare</a></li> +<li> <a href="#p2491">Liquid</a></li> +<li> <a href="#p2499">Marine</a></li> +<li> <a href="#p2488">Mouth</a></li> +</ul><br> +Gold, <a href="#p1351">Poisoning by, Treatment for</a><br> + Gold-fish, <a href="#p2174">Care of</a><br> +Goods Removed, <a href="#p1524">Seizure of</a><br> +Goose, +<ul> + <li><a href="#p1176">Broiled</a></li> +<li> to Carve (<a href="#p2626">1</a>) (<a href="#p2678">2</a>)</li> +<li> Cold, <a href="#p1172">to Dress</a></li> +<li> <a href="10766-h.htm#p175">to Hash</a></li> +<li> <a href="#p1264">Marbled</a></li> +<li> <a href="#p1166">Mock</a></li> +<li> <a href="#p1167">to Roast</a></li> +<li> <a href="#p2594">Royal Game of</a> </li> +<li> <a href="#p1226">Stuffing</a></li> +<li> <a href="#p2231">Stuffing Sauce</a></li> +</ul><br> +<a href="#p2273">Gooseberry Wine</a><br> +<a href="10766-h.htm#p154">Gorlitza</a> (Dance)<br> +Gossiping, <a href="#p2182">Consequences of</a><br> +Gout +<ul> + <li><a href="#p2391">Mixture</a></li> +<li> <a href="#p2390">Pills for</a></li> +<li> <a href="10766-h.htm#p607">Remedy for</a> </li> +<li> Rheumatic, <a href="#p2392">Mixture for</a></li> +</ul><br> +Grammar, <a href="10766-h.htm#p163">Errors from Imperfect Knowledge of</a><br> +<a href="#p2273">Grape Wine</a><br> +Grate, +<ul> + <li><a href="#p997">the Parson's</a></li> +<li> <a href="10766-h.htm#p395">Brunswick Black for</a></li> +</ul><br> +Gravel, <a href="10766-h.htm#p608">Remedy for</a><br> +Gravy, +<ul> + <li><a href="#p1225">Brown</a></li> +<li> <a href="#p1210">Soup, Clear</a></li> +</ul><br> +Grease, +<ul> + <li><a href="10766-h.htm#p407">Oil, to Remove</a></li> +<li> <a href="10766-h.htm#p433">to Remove from Cloth or Velvet</a></li> +<li> <a href="10766-h.htm#p432">Scouring Drops to Remove</a></li> +<li> Spots, <a href="10766-h.htm#p435">to Extract from Books and Papers</a></li> +<li> Spots, <a href="#p2261">to Remove from Silk</a></li> +</ul><br> +<a href="#p1831">Grecian Netting</a><br> +Green +<ul> + <li><a href="10766-h.htm#p473">Paint for Garden Stands</a></li> +<li> <a href="#p1803">Why Favourable to Blonde Complexions</a></li> +<li> <a href="#p1804">Why Unfavourable to Ruddy Complexions</a></li> +</ul><br> +<a href="#p2135">Greengage Jam</a><br> +<a href="#p1092">Greens, to Choose</a><br> +<a href="#p2226">Grill Sauce</a><br> +<a href="#p1177">Grilled Fowl</a><br> +Gridirons, <a href="#p1026">How to Use</a><br> +<a href="10766-h.htm#p65139">Griffiths's Mixture</a><br> +Ground Glass, <a href="10766-h.htm#p346">to Imitate</a><br> +Grouse, <a href="#p1240">to Roast</a><br> +<a href="10766-h.htm#p914">Growth Influenced by Light</a><br> +Grubs, <a href="10766-h.htm#p282">to Destroy</a><br> +Guinea Pigs, <a href="#p2170">Care of</a><br> + Gum-Arabic, +<ul> + <li><a href="10766-h.htm#p587">Mucilage</a></li> +<li> <a href="#p2742">Starch</a></li> +</ul><br> +Gurnet, <a href="#p2644">to Carve</a><br> +Gutta-percha +<ul> + <li><a href="#p2382">Casts</a></li> +<li> Soles, <a href="#p2247">to Put on</a></li> +<li> <a href="#p2445">Tooth Stopping</a></li> +</ul> +<br> + +<br> + +<a name="h"></a> +H, +<ul> + <li> <a href="10766-h.htm#p215a">Enigma on</a></li> +<li> <a href="10766-h.htm#p215">or no H?</a></li> +<li> <a href="10766-h.htm#p215c">When Silent</a></li> +<li> <a href="10766-h.htm#p215a">Wrong Use of, Enigma on</a></li> +</ul><br> +<a href="#p2597">Habits of a Man of Business</a><br> +Haddock, <a href="#p2644">to Carve</a><br> +Hæmorrhage, <a href="#p1327">How to Stanch</a><br> +Hæmorrhoids, <a href="#p2409">Ointment for</a><br> +Hair, +<ul> + <li><a href="#p1930">Becoming Arrangement of</a></li> +<li> <a href="#p1711">Brushes, to Clean</a></li> +<li> Compounds to Promote Growth of (<a href="#p1698">1</a>)-(<a href="#p1700">2</a>)</li> +<li> Dyes (<a href="#p1692">1</a>)-(<a href="#p1697">2</a>) (<a href="#p2700">3</a>) (<a href="#p2719">4</a>)</li> +<li> Oils, Rose (<a href="#p1703">1</a>)-(<a href="#p1705">2</a>)</li> +<li> <a href="#p2419">to Restore</a></li> +<li> <a href="#p1710">Superfluous, to Remove</a></li> +<li> <a href="#p1696"> to Test Dye for</a></li> +<li> <a href="#p1702">Wash for, Excellent</a></li> +</ul><br> +Hake, <a href="#p2636">to Carve</a><br> +<a href="#p1278">Half-Pay Pudding</a><br> +Ham, +<ul> + <li> <a href="#p2670">to Carve</a></li> +<li> <a href="#p1652">to Cure</a></li> +<li> <a href="#p1651">Glazing for</a></li> +<li> <a href="#p1262">Minced with Fried Eggs</a></li> +<li> <a href="#p1255">Patties</a></li> +<li> <a href="#p1199">Slices of, to Dress</a></li> +</ul><br> +<a href="#p1935">Handkerchief, Etiquette of</a><br> +Hands, +<ul> + <li><a href="#p2410">Chapped</a></li> +<li> <a href="#p1683">to Remove Stains from</a></li> +<li> <a href="#p1737">Warm Bathing of, Salutary</a></li> +<li> <a href="#p1681">to Whiten</a></li> +</ul><br> +Hanging, +<ul> + <li>Meat (<a href="10766-h.htm#p47410">1</a>)-(<a href="10766-h.htm#p47411">2</a>)</li> +<li> <a href="#p1335">Treatment for</a></li> +</ul><br> +Hard Water, <a href="10766-h.htm#p342">to Soften</a><br> +Hare, +<ul> + <li><a href="#p2680">to Carve</a></li> +<li> <a href="10766-h.htm#p24">to Choose</a></li> +<li> <a href="#p1168">Jugged</a></li> +<li> <a href="10766-h.htm#p28viii">Smithfield</a></li> +<li> <a href="#p1169">Stewed</a></li> +</ul><br> +Hashing Cold Meat, <a href="10766-h.htm#p466">Economy of</a><br> +Hat, <a href="#p2236">How to take Care of</a><br> +<a href="#p1970">Hatbands at Funerals</a><br> +Headache, +<ul> + <li><a href="10766-h.htm#p949">homœopathic Treatment of</a> </li> +<li> <a href="#p2384">Nervous, Pills for</a></li> +<li> <a href="10766-h.htm#p4742">to Prevent</a></li> +<li> <a href="#p1796">Tea a Cure for</a></li> +</ul><br> +Head-dress, <a href="#p1801">Sky Blue, Why Becoming to Fair Persons</a><br> +Health, +<ul> + <li><a href="10766-h.htm#p47418"> Light Necessary to</a></li> +<li> <a href="10766-h.htm#p909">Preservation of</a></li> +<li> <a href="#p1770">to Preserve, in Youth</a></li> +</ul><br> +Heartburn, +<ul> + <li><a href="#p2306">Effervescent Drink for</a></li> +<li> <a href="10766-h.htm#p950">homœopathic Remedy for</a></li> +</ul><br> +Hearth, +<ul> + <li><a href="10766-h.htm#p440">Dirty, Ill Appearance of</a></li> +<li> <a href="10766-h.htm#p407">to Remove Oil or Grease from</a></li> +</ul><br> +Hearth-rug, +<ul> + <li> <a href="10766-h.htm#p305">Handsome Kind of</a></li> +<li> <a href="10766-h.htm#p304"> to Choose</a></li> +</ul><br> +<a href="10766-h.htm#p923">Heat and Cold, Sudden Alternations of, Injurious</a><br> +<a href="#p966">Heavenly Bodies as a Sign of the Weather</a><br> +Herbs, +<ul> + <li> Pot, for Drying, When in Season (<a href="10766-h.htm#p36v">1</a>)-(<a href="10766-h.htm#p38v">2</a>) </li> +<li> <a href="10766-h.htm#p43">Time for Drying</a></li> +</ul><br> +<a href="10766-h.htm#p173">Herefordshire Dialect</a><br> +Herrings, <a href="10766-h.htm#p6">to Choose</a><br> +Hiccough, <a href="#p2414">Remedy for</a><br> +<a href="10766-h.htm#p60">Hidden Words</a><br> +<a href="10766-h.htm#p158">Highland Reel</a> (Dance)<br> +Hints +<ul> + <li>on Barometer (<a href="#p973">1</a>)-(<a href="#p983">2</a>)</li> +<li> to Capitalists (<a href="#p2599">1</a>)-(<a href="#p2600">2</a>)</li> +<li> <a href="10766-h.htm#p191">to Cockney Speakers</a></li> +<li> Domestic (<a href="#p1783">1</a>)-(<a href="#p1807">2</a>)</li> +<li> <a href="#p1924">upon Etiquette</a></li> +<li> <a href="10766-h.htm#p474">for Home Comfort</a></li> +<li> <a href="10766-h.htm#p438">on Household Management</a></li> +<li> for Husbands (<a href="#p2191">1</a>) (<a href="#p2193">2</a>) (<a href="#p2195">3</a>)</li> +<li> <a href="#p1628">on Making Preserves</a></li> +<li> <a href="#p2613">on Money Matters</a></li> +<li> <a href="10766-h.htm#p248"> on Pianofortes</a></li> +<li> <a href="10766-h.htm#p214">on Spelling</a></li> +<li> for Wives (<a href="#p2190">1</a>) (<a href="#p2192">2</a>) (<a href="#p2194">3</a>) (<a href="#p2196">4</a>)</li> +</ul><br> +<a href="#p1441">Hiring and Dismissal of Servants</a><br> +<a href="10766-h.htm#p215">Hitching, Mrs. Alexander</a><br> +<a href="#p1192">Hog Pudding, Black</a><br> +Home Comfort, <a href="10766-h.htm#p474">Hints for</a><br> +Homœopathy (<a href="10766-h.htm#p925">1</a>)-(<a href="10766-h.htm#p951">2</a>) +<ul> + <li><a href="10766-h.htm#p961">Diet in</a></li> +<li> <a href="10766-h.htm#p960">Extent of Doses in</a></li> +<li> Medicines,<a href="10766-h.htm#p929"> How Given</a></li> +<li> <a href="10766-h.htm#p926">Principle of</a></li> +<li> <a href="10766-h.htm#p930">Treatment of Ailments by</a></li> +</ul><br> +Honesty, <a href="#p1998">Importance of</a><br> +Honey +<ul> + <li><a href="#p1680">Soap</a></li> +<li> <a href="#p1679">Water</a></li> +</ul><br> +Hooping Cough, +<ul> + <li><a href="10766-h.htm#p958">Homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p575">Powders for</a></li> +<li> Remedies for (<a href="10766-h.htm#p609">1</a>) (<a href="#p2404">2</a>)</li> +</ul><br> +<a href="10766-h.htm#p699">Hops as a Narcotic</a><br> +Horn, <a href="#p1422">to Stain</a><br> +Horseradish, +<ul> + <li><a href="#p1789">Why to be Scraped just before being Used</a></li> +<li> <a href="#p2214">Powder</a></li> +<li> <a href="#p2208">Vinegar</a></li> +</ul><br> +Hotch Potch, +<ul> + <li> <a href="#p1206">Summer</a></li> +<li> <a href="#p1207">Winter</a></li> +</ul><br> +Hot +<ul> + <li>Water, <a href="#p2453">Efficacy of</a> / <a href="10766-h.htm#p423">not Good for China or Glass</a></li> +<li> Weather, <a href="#p2455">Beverage for</a></li> +</ul><br> +<a href="10766-h.htm#p920">Hours of Labour and Study Must be Regulated</a><br> +House, +<ul> + <li><a href="10766-h.htm#p291">Advice about taking</a></li> +<li> <a href="#p1485">Agreement for Annual Tenancy</a></li> +<li><a href="#p1489">Agreement for Taking for Three Years</a></li> +<li> <a href="10766-h.htm#p295">Details to be Considered before Taking</a></li> +<li> <a href="10766-h.htm#p293">Healthfulness of Situation</a></li> +<li> <a href="10766-h.htm#p296">Hints for Furnishing</a></li> +<li> <a href="10766-h.htm#p292">Rent to be Considered</a></li> +</ul><br> +Household Management, +<ul> + <li><a href="10766-h.htm#p438">Hint on</a></li> +<li> <a href="10766-h.htm#p463">How to Learn</a></li> +</ul><br> +<a href="#p2189">Husband and Wife</a> +<ul> + <li><a href="#p1567">Deed of Separation between</a></li> +<li> <a href="10766-h.htm#p4745"> Value of Little Attentions by</a></li> +</ul><br> +Husbands, Hints for (<a href="#p2191">1</a>) (<a href="#p2193">2</a>) (<a href="#p2195">3</a>)<br> +Hydragogues, <a href="10766-h.htm#p889">Properties of</a><br> +<a href="10766-h.htm#p535">Hydrochlorate of Ammonia Lotion</a><br> +<a href="#p2177">Hydrophobia in Dogs</a><br> +Hyphen, <a href="10766-h.htm#p209">Definition of</a><br> +Hypnotics, <a href="10766-h.htm#p890">Properties of</a><br> +Hysterical Disorders, <a href="10766-h.htm#p65112">Prescription for</a><br> +Hysterics, +<ul> + <li><a href="10766-h.htm#p610">Remedy for</a></li> +<li> <a href="#p1338">Treatment for</a></li> +</ul><br> + +<br> + +<a name="i"></a> +Ice, +<ul> + <li><a href="#p2149">Lemon Water</a></li> +<li> <a href="#p2150">Orange Water</a></li> +<li> <a href="#p2148">Raspberry Water</a></li> +<li> <a href="#p2147">Strawberry Water</a></li> +</ul> +Ice-creams (<a href="#p2145">1</a>)-(<a href="#p2146">2</a>)<br> +<a href="#p2303">Iceland Moss Chocolate</a><br> +Ices, +<ul> + <li>for Desserts, Recipes for (<a href="#p2144">1</a>) (<a href="#p2150">2</a>)</li> +<li> <a href="#p2154">Materials for, to be Cool</a></li> +</ul><br> +Icing for Wedding Cakes (<a href="#p1955">1</a>)-(<a href="#p1956">2</a>)<br> +Idle Tales, <a href="#p2001">Avoid Telling</a><br> +Idleness, <a href="#p2000">Avoidance of</a><br> +Illegitimate Child, <a href="#p1594">Legacy to</a><br> +Ill-Temper, <a href="#p1991">Manifestations of, to Avoid</a><br> +<a href="#p1423">Imitation Tortoiseshell</a><br> +Income, <a href="#p2772">Table of</a><br> +Indemnification against Rents, Rates, and Taxes, <a href="#p1488">Form of</a><br> +Indenture, Apprentice's, <a href="#p1453">When Void</a><br> +Indian +<ul> + <li>Pickle, <a href="#p1671">to Make</a></li> +<li> <a href="#p2138">Syrup</a></li> +</ul><br> +Indigestion, +<ul> + <li> <a href="10766-h.htm#p47434">Caution respecting</a></li> +<li> Homœopathic Treatment of (<a href="10766-h.htm#p946">1</a>) (<a href="10766-h.htm#p951">2</a>)</li> +<li> <a href="#p2407">Mixture for</a></li> +<li> <a href="10766-h.htm#p611">Remedy for</a></li> +<li> Symptoms of (<a href="10766-h.htm#p946">1</a>) (<a href="10766-h.htm#p951">2</a>)</li> +</ul><br> +Indulgence of Appetite, <a href="10766-h.htm#p922">Pernicious Effects of</a><br> +Infants, +<ul> + <li><a href="10766-h.htm#p657">Aperient for</a></li> +<li> Food, <a href="#p2071">to Prepare</a></li> +<li> How to Feed (<a href="#p2025">1</a>)-(<a href="#p2030">2</a>)</li> +<li> Milk for, to Prepare (<a href="#p2072">1</a>) (<a href="#p2074">2</a>)</li> +</ul><br> +Infectious Diseases, (<a href="#p1727">1</a>)-(<a href="#p1728">2</a>) +<ul> + <li><a href="#p1743">Notification of</a></li> +</ul><br> +Inflammation, +<ul> + <li><a href="10766-h.htm#p6511">Prescription for</a></li> +<li> of Bladder (<a href="10766-h.htm#p612">1</a>) (<a href="10766-h.htm#p6513">2</a>) (<a href="10766-h.htm#p6515">3</a>) (<a href="10766-h.htm#p65111">4</a>)</li> +<li> <a href="10766-h.htm#p613">of the Bowels</a></li> +<li><a href="10766-h.htm#p614">of the Brain</a></li> +<li> <a href="10766-h.htm#p620">of the Eyes</a></li> +<li> <a href="10766-h.htm#p615">of the Kidneys</a></li> +<li> <a href="10766-h.htm#p616">of the Liver</a></li> +<li> <a href="10766-h.htm#p618">of the Stomach</a></li> +<li> <a href="10766-h.htm#p526">of the Throat</a></li> +</ul><br> +Inflammatory Sore Throat, <a href="10766-h.htm#p619">Remedy for</a><br> +Influenza, <a href="10766-h.htm#p621">Remedy for</a><br> +<a href="10766-h.htm#p673">Infusion of Medicines</a><br> +Ink, +<ul> + <li><a href="#p2482">Dr. Ure's</a></li> +<li> <a href="#p2486a">for Garden Labels</a></li> +<li> <a href="#p2485">Marking, without Preparation</a></li> +<li> <a href="#p2483">Powder</a></li> +<li> <a href="#p2481">Preparation of</a></li> +<li> <a href="#p2484"> Red Writing</a></li> +</ul> +Ink-stains, +<ul> + <li> <a href="10766-h.htm#p406">to Remove from Boards</a></li> +<li> <a href="10766-h.htm#p402">from Mahogany</a></li> +<li> <a href="10766-h.htm#p403">from Silver</a></li> +<li> from Table Covers (<a href="10766-h.htm#p404">1</a>)-(<a href="10766-h.htm#p405">2</a>)</li> +</ul><br> +Insects, +<ul> + <li>Bites of, <a href="#p2422">Remedy for</a></li> +<li> <a href="#p2165">to Rid Bird-cages, &c., of</a></li> +<li> Stings of, <a href="#p1367">Treatment for</a></li> +</ul><br> +<a href="#p2607">Integrity in Business</a><br> +<a href="10766-h.htm#p220">Intellectual Superiority not to be Boasted of</a><br> +Interest-Table +<ul> + <li><a href="#p2774">for One Year</a></li> +<li> <a href="#p2773">for Savings and Investments</a></li> +</ul><br> +Intermeddling, <a href="#p1987">Avoidance of</a><br> +Intermittent Fever, <a href="10766-h.htm#p622">Remedy for</a><br> +Interrogation, <a href="10766-h.htm#p210">Note of, Defined</a><br> +Interruptions, <a href="10766-h.htm#p218">Rudeness of</a><br> +Intestate's Estate, <a href="#p1586">Division of</a><br> +Introduction to Society, <a href="#p1925">Etiquette of</a><br> +Invalids, <a href="10766-h.htm#p47412">Caution to Visitors to</a><br> +Ipecacuanha, <a href="10766-h.htm#p730">Nature and Uses of</a><br> +Irish +<ul> + <li>Brogue, <a href="10766-h.htm#p193">Hints for the Correction of</a></li> +<li> Dialect, <a href="10766-h.htm#p179">Importance of Correcting</a></li> +<li> Stew, <a href="#p1162">to Prepare</a></li> +</ul><br> +Iron, +<ul> + <li><a href="#p1424">Black Staining for Ship's Guns, &c.</a></li> +<li> New, <a href="10766-h.htm#p454">Treatment of</a></li> +<li> Polished, to Preserve (<a href="10766-h.htm#p368">1</a>)-(<a href="10766-h.htm#p369">2</a>)</li> +<li> Rust on, <a href="10766-h.htm#p415">to Prevent</a> / <a href="10766-h.htm#p370">to Remedy</a></li> +<li> <a href="#p1322">Spiculæ in the Eye</a></li> +<li> Wipers, <a href="10766-h.htm#p416">to Make</a></li> +</ul><br> +<a href="10766-h.htm#p806">Isinglass Plaster</a><br> +Italian Cabinet Work, Varnish for (<a href="10766-h.htm#p365">1</a>)-(<a href="10766-h.htm#p366">2</a>)<br> +Itch, +<ul> + <li><a href="10766-h.htm#p544">Ointment for</a></li> +<li> <a href="10766-h.htm#p623">Remedy for</a></li> +</ul><br> +Ivory, to Stain (<a href="#p1415">1</a>)-(<a href="#p1421">2</a>)<br> + +<br> + +<a name="j"></a> +Jack, <a href="#p2648">to Carve</a><br> +<a href="#p1570">Jactitation of Marriage</a><br> +Jalap, <a href="10766-h.htm#p740">Uses of</a><br> +Jam, <a href="#p2135">Plum, Greengage, or Apricot</a><br> +January, +<ul> + <li><a href="10766-h.htm#p250">Flowers for</a></li> +<li> <a href="10766-h.htm#p31">Food in Season in</a></li> +</ul><br> +Japanned Articles, <a href="10766-h.htm#p393">to Clean</a><br> +Jaundice, Remedy for (<a href="10766-h.htm#p624">1</a>) (<a href="#p2396">2</a>)<br> +Jelly, +<ul> + <li><a href="#p2128">Apricot</a></li> +<li> <a href="#p2130">Arrowroot</a></li> +<li> <a href="#p2127">Black Currant</a></li> +<li> <a href="#p2132">Calf's Feet</a></li> +<li> <a href="#p2131">Excellent for the Sick Room</a></li> +<li> <a href="#p2129">Ox-Heel</a></li> +<li> <a href="#p2124">Red Currant</a></li> +<li> White Currant (<a href="#p2125">1</a>)-(<a href="#p2126">2</a>)</li> +</ul><br> +<a href="#p2096">Jersey Wonders</a> (Cakes)<br> +Jewellery, <a href="#p2023">Excess of, Deprecated</a><br> +John Dory, <a href="#p2639">to Carve</a><br> +Joints of Meat: +<ul> + <li><a href="10766-h.htm#p28">English Method of Division</a></li> +<li> <a href="10766-h.htm#p27">Names and Situation of</a></li> +<li> <a href="10766-h.htm#p29">Relative Economy of</a></li> +<li> <a href="10766-h.htm#p28vii">Scottish Division of</a></li> +<li> Various, <a href="#p2623">to Carve</a></li> +</ul><br> +Judges, <a href="10766-h.htm#p242">How to Address</a><br> +Judicial Separation, +<ul> + <li><a href="#p1575">Costs of</a></li> +<li> <a href="#p1573">When Obtainable</a></li> +</ul><br> +<a href="#p1168">Jugged Hare</a><br> +July, +<ul> + <li><a href="10766-h.htm#p262">Flowers for</a></li> +<li> <a href="10766-h.htm#p37">Food in Season in</a></li> +</ul><br> +June, +<ul> + <li><a href="10766-h.htm#p260">Flowers for</a></li> +<li> <a href="10766-h.htm#p36">Food in Season in</a></li> +</ul><br> +Juniper, <a href="10766-h.htm#p754">Properties and Uses of</a><br> +Junket, <a href="#p2280">Devonshire</a><br> + +<br> + +<a name="k"></a> +Ketchup, +<ul> + <li> <a href="#p2203">Oyster</a></li> +<li> <a href="#p2204">Walnut</a></li> +</ul><br> +Kettle, +<ul> + <li><a href="10766-h.htm#p341">to Keep Clean</a></li> +<li> Brass, <a href="10766-h.htm#p455">to Clean</a></li> +</ul><br> +Kidneys, +<ul> + <li><a href="#p1196">to Broil</a></li> +<li> Inflammation of, <a href="10766-h.htm#p615">Remedy for</a></li> +</ul><br> +Kind Words, <a href="#p2181">Power of</a><br> +<a href="#p2005">Kindness in Little Things</a><br> +Kino, <a href="10766-h.htm#p722">Uses of</a><br> +Kitchen, +<ul> + <li>Chimney, <a href="#p1381">to put out Fire in</a></li> +<li> Floor, <a href="10766-h.htm#p307">Best Covering for</a></li> +<li> Garden, <a href="10766-h.htm#p274">Operations in</a></li> +<li> <a href="#p1033">Utility of the</a></li> +</ul><br> +<a href="10766-h.htm#p44">Kitchiner's (Dr.) Rules for Marketing</a><br> +Kite, <a href="#p1411">Use of, in Swimming</a><br> +Knitting, +<ul> + <li><a href="#p1855">Abbreviations in</a></li> +<li> <a href="#p1852">Casting Off</a></li> +<li> <a href="#p1844">Casting On</a></li> +<li> <a href="#p1849">Decreasing</a></li> +<li> <a href="#p1841">Instructions in</a></li> +<li> <a href="#p1842">Improvements in</a></li> +<li> <a href="#p1845">Implements for</a></li> +<li> <a href="#p1856">Needles, Size of</a></li> +<li> <a href="#p1846">Plain</a></li> +<li> <a href="#p1847">Purling in</a></li> +<li> <a href="#p1850">Round, to Join a</a></li> +<li> Stitches, <a href="#p1848">Mode of Making</a></li> +</ul><br> +Knives and Forks, +<ul> + <li>to Clean (<a href="10766-h.htm#p397">1</a>) (<a href="10766-h.htm#p47435">2</a>)</li> +<li> <a href="10766-h.htm#p459">Caution when Cleaning</a></li> +<li> <a href="10766-h.htm#p461">to Polish</a></li> +<li> Uncleaned, <a href="10766-h.htm#p47420">not to be put by</a></li> +</ul><br> +Knowledge in Housewifery, <a href="10766-h.htm#p463">How Gained</a><br> +<a href="10766-h.htm#p539">Kreosote Lotion</a><br> + +<br> + +<a name="l"></a> +Labour and Study, +<ul> + <li>Excessive, <a href="10766-h.htm#p920">Injurious</a></li> +<li> <a href="10766-h.htm#p921">Proper Order of</a></li> +</ul><br> +Lace, +<ul> + <li>Black, <a href="#p2319">to Revive</a></li> +<li> Blond,<a href="#p2732">to Revive</a></li> +<li> Excess of, <a href="#p1931">to be Avoided</a></li> +<li> Veil, White, <a href="#p2731">to Wash</a></li> +</ul><br> +Ladies, +<ul> + <li><a href="#p2016">Deference to be Paid to</a></li> +<li> Dress, <a href="#p1929">Etiquette of</a></li> +<li> Treatment of, <a href="#p2628">at Table</a></li> +</ul><br> +<a href="#p1053">Lamb</a> +<ul> + <li><a href="10766-h.htm#p15">to Choose</a></li> +<li> Chops, or Cutlets, <a href="#p1148">to Dress</a></li> +<li> <a href="#p1059">to Dress, before Carving</a></li> +<li> Fore-Quarter, <a href="#p1058">to Roast</a> / <a href="#p1059">Dressing for</a></li> +<li> Grass, <a href="#p1054">When in Season</a></li> +<li> Hind-Quarter of, <a href="#p1057">to Roast</a></li> +<li> House, <a href="#p1055">When in Season</a></li> +<li> Leg of, <a href="#p1060">to Roast</a></li> +<li> Loin of, <a href="#p1063">to Roast</a></li> +<li> Quarter of, <a href="#p2659">to Carve</a></li> +<li> Ribs of, <a href="#p1062">to Roast</a></li> +<li> Shoulder of, <a href="#p1061">to Roast</a></li> +<li> <a href="#p1155">Stove or Stew</a></li> +<li> <a href="10766-h.htm#p28iii">Various Joints of Described</a></li> +<li> When in Season (<a href="#p1054">1</a>) (<a href="#p1055">2</a>)</li> +</ul><br> +Lambswool Stockings, +<ul> + <li><a href="#p2264">to Mend</a></li> +<li> Thin, <a href="#p1880">Use of</a></li> +</ul><br> +Lamps, +<ul> + <li>Bronze, <a href="10766-h.htm#p410">to Clean</a></li> +<li> Oil for, <a href="10766-h.htm#p358">the Best</a></li> +<li> <a href="10766-h.htm#p340">to Prevent the Smoking of</a></li> +</ul><br> +<a href="10766-h.htm#p174">Lancashire Dialect</a><br> +<a href="10766-h.htm#p140">Lancers</a> (Dance)<br> +Landlord, and Tenant, +<ul> + <li>Laws Relating to (<a href="#p1471">1</a>)-(<a href="#p1533">2</a>)</li> +<li> <a href="#p1531">Stamped Agreements Between</a></li> +<li> Duty of, <a href="#p1477">to Repair Premises</a></li> +<li> Notice to Quit by (<a href="#p1498">1</a>) (<a href="#p1500">2</a>)</li> +<li> <a href="#p1479">Right of, to Enter Premises</a></li> +<li> <a href="#p1486">What Taxes he has to Pay</a></li> +</ul><br> +<a href="10766-h.htm#p133">Lansquenet</a><br> +Larder, <a href="10766-h.htm#p337">to Ventilate</a><br> +Larks, <a href="#p2162">Care of</a><br> +Laundry, <a href="#p2318">Borax in the</a><br> +Late Hours, <a href="10766-h.htm#p920">Effect of</a><br> +Lavender +<ul> + <li><a href="#p1677">Scent Bag</a></li> +<li> <a href="#p1678">Water</a></li> +</ul><br> +<a href="#p2595">Lawn Billiards, or Troco</a><br> +<a href="#p2765">Lawn Tennis</a> +<ul> + <li><a href="#p2766">Rules of</a></li> +<li> <a href="#p2767">Three-handed and Four-handed</a></li> +</ul><br> +Laws +<ul> + <li><a href="#p1440">of Employer and Employed</a></li> +<li> of Landlord and Tenant (<a href="#p1471">1</a>)-(<a href="#p1533">2</a>)</li> +</ul><br> +Laxative +<ul> + <li><a href="10766-h.htm#p581">Emulsion</a></li> +<li> <a href="10766-h.htm#p511">Enema</a></li> +</ul> +Laxatives, <a href="10766-h.htm#p891">Properties of</a><br> +Lead, Poisoning by, <a href="#p1354">Treatment for</a><br> +Leaf, +<ul> + <li><a href="#p2333">Facsimile of, on Copper</a></li> +<li> Impressions, <a href="#p2335">Directions for Taking</a></li> +<li> <a href="#p2334">Printing</a></li> +<li> <a href="#p2330">Skeletons</a></li> +</ul><br> +Lease, <a href="#p1472">Definition of a</a><br> +Leases, +<ul> + <li> <a href="#p1475">Agreement Respecting Rent and Taxes</a></li> +<li> <a href="#p1482">Copyholder's</a></li> +<li> <a href="#p1477">Covenant for Repairs</a></li> +<li> <a href="#p1474">Covenants Usual in</a></li> +<li> <a href="#p1476">How Assignable</a></li> +<li> <a href="#p1473">Precautions in Taking</a></li> +<li> <a href="#p1481">Special Power of Married Women to Grant and Take</a></li> +<li> <a href="#p1480">Termination of</a></li> +</ul><br> +Leather, +<ul> + <li><a href="#p2504">Cement for</a></li> +<li> <a href="#p2701">to Dye</a></li> +<li> Enamelled, <a href="#p2239">to Polish</a></li> +<li> <a href="#p2507">Ornamental</a></li> +<li> Seats, <a href="10766-h.htm#p471">Blacking for</a></li> +<li> Strap, <a href="10766-h.htm#p47429">Convenience of</a></li> +</ul><br> +Leaves, +<ul> + <li><a href="#p2332">Impressions of</a></li> +<li> Skeleton, <a href="#p2330">to Form</a></li> +</ul><br> +Leech +<ul> + <li><a href="#p968">Barometer</a></li> +<li> Bites, Treatment of (<a href="10766-h.htm#p846">1</a>)-(<a href="10766-h.htm#p847">2</a>)</li> +<li> Swallowed, <a href="10766-h.htm#p849">Remedy for</a></li> +</ul> +Leeches, +<ul> + <li><a href="10766-h.htm#p845">Amount of Blood Drawn by</a></li> +<li> <a href="10766-h.htm#p843">to Apply</a></li> +<li> <a href="10766-h.htm#p844">to Apply to Gums</a></li> +<li> <a href="#p2459">Changing the Water of</a></li> +<li> <a href="10766-h.htm#p842">Description of</a></li> +<li> Treatment of, <a href="10766-h.htm#p848">after Using</a></li> +</ul><br> +<a href="#p1594">Legacy to Illegitimate Child</a><br> +Legal Separation, <a href="#p1574">Good Reasons Necessary for</a><br> +Legs, <a href="#p2413">Cramp in</a><br> +<a href="10766-h.htm#p174">Leicestershire Dialect</a><br> +Lemon +<ul> + <li><a href="#p2103">Buns</a></li> +<li> <a href="#p2292">Kali</a></li> +<li> Peel <a href="#p2137">Syrup</a> / <a href="#p2308">Tincture of</a></li> +<li> <a href="#p1295">Rice</a></li> +<li> <a href="#p2121">Sponge</a></li> +<li> <a href="#p2149">Water Ice</a></li> +</ul> +<a href="#p2288">Lemonade</a> +<ul> + <li> <a href="#p2290">Champagne</a></li> +<li> <a href="#p2289">Milk</a></li> +</ul> +Lemons, +<ul> + <li><a href="10766-h.htm#p772">Uses of </a></li> +<li> Whole, <a href="#p1640">Preserved for Dessert</a></li> +</ul><br> +Letters, +<ul> + <li> Addresses on (<a href="10766-h.htm#p225">1</a>)-(<a href="10766-h.htm#p226">2</a>) (<a href="10766-h.htm#p236">3</a>) (<a href="#p1375">4</a>)</li> +<li> <a href="10766-h.htm#p230">Crossing of</a></li> +<li> Old, <a href="10766-h.htm#p445">to Preserve</a></li> +<li> <a href="10766-h.htm#p229">Signature to</a></li> +</ul> +Letter-writing, +<ul> + <li><a href="10766-h.htm#p227">Hints Respecting</a></li> +<li> <a href="10766-h.htm#p228">Perspicuity in</a></li> +<li> <a href="10766-h.htm#p231">to Strangers</a></li> +</ul><br> +Liability for Debts contracted under Age, <a href="#p1604">Acceptance of</a><br> +Lice, <a href="10766-h.htm#p289">to Free Plants from</a><br> +Licences, +<ul> + <li> <a href="#p1940">Common, for Marriage</a></li> +<li> <a href="#p1939">Special, for Marriage</a></li> +</ul><br> +Life Belts, Excellent Kinds of (<a href="#p1370">1</a>)-(<a href="#p1371">2</a>)<br> +Light +<ul> + <li><a href="10766-h.htm#p47418">Essential to Health</a></li> +<li> <a href="10766-h.htm#p914">Influence of, on Growth</a></li> +</ul><br> +Lightning, <a href="#p1339">Persons Struck by, to Treat</a><br> +Lime +<ul> + <li> <a href="#p2497">and Egg Cement</a></li> +<li> <a href="10766-h.htm#p506">and Oil Embrocation</a></li> +<li> in the Eye, <a href="#p1321">to Remove</a></li> +<li> Poisoning by, <a href="#p1356">Treatment for</a></li> +<li> Washing with (<a href="#p2734">1</a>)-(<a href="#p2735">2</a>)</li> +</ul> +<a href="#p2436">Lime-water a Cure for Burns</a><br> +<a href="#p1605">Limitation of Recovery of Land or Real Estate</a><br> +<a href="10766-h.htm#p174">Lincolnshire Dialect</a><br> +Linen, +<ul> + <li><a href="10766-h.htm#p360">Care of</a></li> +<li> Damp, <a href="#p2460">Caution</a></li> +<li> to Dye (<a href="#p2685">1</a>)-(<a href="#p2689">2</a>)</li> +<li> <a href="10766-h.htm#p362">Mending</a></li> +<li> Mildewed, to Restore (<a href="10766-h.htm#p428">1</a>) (<a href="#p2743">2</a>)</li> +<li> <a href="10766-h.htm#p47430">to Overlook</a></li> +<li> Rags, <a href="10766-h.htm#p457">Economy of</a></li> +<li>to Remove <a href="10766-h.htm#p425">Marking Ink</a> / <a href="10766-h.htm#p427">Fruit Stains</a> / <a href="10766-h.htm#p426">Wine Stains</a> from</li> +<li> <a href="#p2744"> to Render Incombustible</a></li> +<li> <a href="10766-h.htm#p361">Repairing</a></li> +<li> <a href="#p2745">Sweet Bags for</a></li> +</ul><br> +Liniments (<a href="10766-h.htm#p502">1</a>)-(<a href="10766-h.htm#p503">2</a>)<br> +Linnets, <a href="#p2161">Care of</a><br> +Linseed, <a href="10766-h.htm#p789">Properties and Uses of</a><br> +Lint, +<ul> + <li><a href="10766-h.htm#p801">How made</a></li> +<li> <a href="10766-h.htm#p802">Various Forms and Uses of</a></li> +</ul><br> +<a href="#p2447">Lip Salve, Rose</a><br> +<a href="10766-h.htm#p61">Lipogram</a><br> +<a href="#p2491">Liquid Glue</a><br> +Liquor of Boiled Meat, Economy of (<a href="#p1074">1</a>)-(<a href="#p1076">2</a>)<br> +Liquorice, <a href="10766-h.htm#p792">Uses of</a><br> +<a href="#p2011">Listening Preferable to Talking</a><br> +Little +<ul> + <li><a href="10766-h.htm#p4745">Attentions</a></li> +<li> Things, <a href="#p2005">Kindness in</a></li> +</ul><br> +Liver +<ul> + <li><a href="10766-h.htm#p592">Complaint</a></li> +<li> <a href="10766-h.htm#p616">Inflammation of</a></li> +<li> <a href="#p2223">Sauce, for Fish</a></li> +</ul><br> +Living Objects, <a href="#p2375">to Model </a><br> +Lobscous, <a href="#p1142">Beef or Mutton</a><br> +Lobster +<ul> + <li> <a href="#p2222">Butter</a></li> +<li> <a href="10766-h.htm#p8"> to Choose</a></li> +<li> <a href="#p1254">Patties</a></li> +</ul><br> +Local Stimulants, <a href="10766-h.htm#p728">Nature of</a><br> +Localities for Business, <a href="#p2601">Hints on</a><br> +Lodgers, and Lodgings, +<ul> + <li>Laws Relating to (<a href="#p1504">1</a>)-(<a href="#p1521">2</a>)</li> +<li> Apartments, <a href="#p1516">Landlord Using</a></li> +<li> <a href="#p1507">Application to Magistrate for Restoration of Goods</a></li> +<li> <a href="#p1508">Broker Entering Apartments of</a></li> +<li> <a href="#p1506">Distraint on Furniture of</a></li> +<li> <a href="#p1505">Goods, not Liable for Distress for Rent due to Superior Landlord</a></li> +<li> <a href="#p1510">Laws by which they are Bound</a></li> +<li> <a href="#p1514">Leaving Apartments Without Notice</a></li> +<li> <a href="#p1511">Weekly Rent Payable by</a></li> +</ul><br> +Lodgings, +<ul> + <li>Furnished, <a href="#p1513">Laws Relating to</a></li> +<li> Let to Immodest Women, <a href="#p1517">Law Respecting</a></li> +<li> <a href="#p1520">Liability for Rent</a></li> +<li> <a href="#p1518">Quitted, Rent Recoverable</a></li> +<li> <a href="#p1519">Removing Goods from</a></li> +<li> <a href="#p1509">Renting of, for Specific Term</a></li> +<li> <a href="#p1515">Verbal Agreements for Taking</a></li> +<li> <a href="#p1512">Yearly, of Whom to be Taken</a></li> +</ul><br> +<a href="10766-h.htm#p62">Logograph</a><br> +Logwood, +<ul> + <li><a href="10766-h.htm#p500">Decoction</a></li> +<li> <a href="10766-h.htm#p724">Uses of</a></li> +</ul><br> +London +<ul> + <li><a href="10766-h.htm#p172">Dialect</a></li> +<li> <a href="10766-h.htm#p226">Postal District Initials on Letters</a></li> +</ul><br> +Londoners, <a href="10766-h.htm#p192">Advice to, on Errors in Speaking</a><br> +Loo, +<ul> + <li>Game of (<a href="10766-h.htm#p95">1</a>)-(<a href="10766-h.htm#p100">2</a>)</li> +<li> <a href="10766-h.htm#p100">Five-card</a></li> +<li> <a href="10766-h.htm#p97">Laws of</a></li> +<li> <a href="10766-h.htm#p98iv">Limited</a></li> +<li> <a href="10766-h.htm#p96">Three-card</a></li> +<li> <a href="10766-h.htm#p98iv">Unlimited</a></li> +</ul><br> +Looking Glasses, <a href="10766-h.htm#p417">to Clean</a><br> +Looseness of the Bowels, <a href="10766-h.htm#p625">Remedy for</a><br> +Loss of Meat +<ul> + <li><a href="#p1086">in Cooking</a></li> +<li> Per Cent., in Cooking (<a href="#p1066">1</a>)-(<a href="#p1067">2</a>) (<a href="#p1078">3</a>)-(<a href="#p1079">4</a>)</li> +</ul><br> +Lotions, +<ul> + <li>Prescriptions for (<a href="10766-h.htm#p65123">1</a>) (<a href="10766-h.htm#p65129">2</a>) (<a href="10766-h.htm#p65131">3</a>) (<a href="10766-h.htm#p65132">4</a>) (<a href="10766-h.htm#p65135">5</a>) (<a href="10766-h.htm#p65148">6</a>)</li> +<li> Various (<a href="10766-h.htm#p527">1</a>) (<a href="10766-h.htm#p540">2</a>)</li> +</ul><br> +<a href="#p1978">Love's Telegraph</a><br> +Lumbago, <a href="#p2422">Remedy for</a><br> +Lunar Caustic, <a href="10766-h.htm#p780">Uses of</a><br> +Luncheon, +<ul> + <li><a href="#p2101">Cakes for</a></li> +<li> <a href="#p2075">For Children</a></li> +</ul><br> +Lungs, +<ul> + <li>Inflammation of, <a href="10766-h.htm#p617">Remedy for</a></li> +<li> State of, <a href="#p2456">to Ascertain</a></li> +</ul><br> +<a href="#p1923">Lustra Painting</a><br> + +<br> +<p align="right"><i><span style="color: #A82C28">A Sooty Chimney Costs Many a Beefsteak.</span></i></p><br> + +<a name="m"></a> +<a href="10766-h.htm#p671">Maceration of Medicines</a><br> +Mackerel, +<ul> + <li><a href="#p2643">to Carve</a></li> +<li> <a href="10766-h.htm#p2">to Choose</a></li> +</ul><br> +Mad Animals, <a href="#p1366">Bite of, to Treat</a><br> +Magisterial Order for Protection of Wife's Property (<a href="#p1576">1</a>)-(<a href="#p1580">2</a>)<br> +Magnesia, +<ul> + <li><a href="10766-h.htm#p737">Properties and Uses of</a></li> +<li> <a href="10766-h.htm#p571">Powders of Rhubarb and</a></li> +</ul><br> +Mahogany, +<ul> + <li>Frames of, <a href="10766-h.htm#p386">to Clean</a></li> +<li> <a href="10766-h.htm#p402">to Remove Ink Stains from</a></li> +<li> <a href="10766-h.htm#p401">to Remove Stains from</a></li> +</ul><br> +Male Fern Root, Properties and Uses of (<a href="10766-h.htm#p579">1</a>) (<a href="10766-h.htm#p785">2</a>)<br> +Mallow, <a href="10766-h.htm#p791">Uses of</a><br> +Man and Wife, <a href="#p1567">Deed of Separation Between</a><br> +Man of Business, <a href="#p2597">Habits of</a><br> +Management, Household, +<ul> + <li> <a href="10766-h.htm#p438">Hints on</a></li> +<li> <a href="10766-h.htm#p463">How to Learn</a></li> +</ul><br> +<a href="#p2178">Mange in Dogs</a><br> +Mangoes, <a href="#p1663">to Pickle</a><br> +<a href="10766-h.htm#p219">Mania for Greek and Latin Quotations</a><br> +<a href="#p2486b">Manifold Writing</a><br> +<a href="#p1990">Manly Character</a><br> +Manna, +<ul> + <li><a href="#p2089"> to Make Palatable</a></li> +<li> <a href="10766-h.htm#p733">Uses of </a></li> +</ul><br> +Manners, +<ul> + <li><a href="#p1982">Artificial</a></li> +<li> Personal, Hints upon (<a href="#p1983">1</a>)-(<a href="#p2024">2</a>)</li> +</ul><br> +Maps, <a href="10766-h.htm#p349">to Varnish</a><br> +Marble, +<ul> + <li>to Clean (<a href="10766-h.htm#p367">1</a>) (<a href="10766-h.htm#p389">2</a>) (<a href="10766-h.htm#p408">3</a>) (<a href="#p2315">4</a>)</li> +<li> <a href="#p1414">To Stain</a></li> +</ul><br> +<a href="#p1264">Marbled Goose</a><br> +March, +<ul> + <li><a href="10766-h.htm#p254">Flowers for</a></li> +<li> <a href="10766-h.htm#p33">Food in Season in</a></li> +</ul><br> +<a href="#p2747">Margarine</a><br> +<a href="#p2499">Marine Glue</a><br> +Marketing, +<ul> + <li><a href="10766-h.htm#p44">Dr. Kitchiner's Rules for</a></li> +<li> <a href="#p2775">Table for</a></li> +</ul><br> +Marking Ink, +<ul> + <li> <a href="#p2485">without Preparation</a></li> +<li> <a href="10766-h.htm#p425">to Remove</a></li> +</ul><br> +Marmalade, +<ul> + <li> <a href="#p2134">Apple</a></li> +<li> <a href="#p2133">Orange</a></li> +</ul><br> +Marriage, +<ul> + <li>Banns of, <a href="#p1941">How Published</a></li> +<li> Breach of Promise of (<a href="#p1561">1</a>)-(<a href="#p1566">2</a>) </li> +<li> <a href="#p1957">of Dissenters</a></li> +<li> <a href="#p1938">Etiquette of</a></li> +<li> License, Cost of (<a href="#p1939">1</a>)-(<a href="#p1940">2</a>)</li> +<li> <a href="#p1942">by Registration</a></li> +</ul><br> +Married Women, +<ul> + <li><a href="#p1582">Earnings of</a></li> +<li> <a href="#p1583">Personal Property of</a></li> +</ul><br> +Marrow Bones, <a href="#p1157">to Cook</a><br> +Marshmallow, <a href="10766-h.htm#p790">Uses of</a><br> +<a href="#p2503">Mastic Cement</a><br> +Matches, <a href="10766-h.htm#p47413">Keep from Children's Reach</a><br> +Matrimonial Causes and Divorce (<a href="#p1568">1</a>)-(<a href="#p1575">2</a>)<br> +Matrimony, <a href="10766-h.htm#p108">Game of</a><br> +Matting, <a href="10766-h.htm#p381">Straw, to Clean</a><br> +May, +<ul> + <li><a href="10766-h.htm#p258">Flowers for</a></li> +<li> <a href="10766-h.htm#p35">Food in Season in</a></li> +</ul><br> +<a href="10766-h.htm#p146">Mazurka</a> (Dance)<br> +Meaning of Words +<ul> + <li><a href="10766-h.htm#p186">Indicated by Accent</a></li> +<li> <a href="10766-h.htm#p189">Varied by Accentuation</a></li> +</ul><br> +Measles, +<ul> + <li> <a href="10766-h.htm#p952">Homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p626">Remedy for</a></li> +<li> <a href="10766-h.htm#p952">Symptoms of</a></li> +</ul><br> +Measures in Medicine, +<ul> + <li><a href="10766-h.htm#p663">Signs of</a></li> +<li> <a href="10766-h.htm#p665">Substitutes for</a></li> +</ul><br> +Meat, +<ul> + <li><a href="#p1082">Baking</a></li> +<li> <a href="#p1084">Basting</a></li> +<li> Boiled, Liquor from, Use of (<a href="#p1074">1</a>)-(<a href="#p1076">2</a>)</li> +<li> Boiling, <a href="#p1077">Effect of, on</a></li> +<li> <a href="#p1081">Broiling</a></li> +<li> <a href="#p1252">Cakes</a></li> +<li> <a href="#p2077">for Children</a></li> +<li> Cold, <a href="#p1181">Broiled with Poached Eggs</a> / <a href="10766-h.htm#p466">Economy of</a></li> +<li> <a href="#p1138">Cookery</a></li> +<li> <a href="#p1085">Dredging</a></li> +<li> Fat of, <a href="#p1784">What it Indicates</a></li> +<li> Flesh of, <a href="#p1785">Why sometimes Red and sometimes White</a></li> +<li> Fresh Killed, <a href="#p1070">Length of Time Required for Boiling</a></li> +<li> <a href="#p1083">Frying</a></li> +<li> Hook, <a href="#p1029">How to Use</a></li> +<li> <a href="#p1073">How to Cook Properly</a></li> +<li> Hung, Treatment of (<a href="10766-h.htm#p47410">1</a>)-(<a href="10766-h.htm#p47411">2</a>)</li> +<li> Joints of, <a href="10766-h.htm#p27">Names and Situations</a> / <a href="10766-h.htm#p29">Relative Economy of</a></li> +<li> Marbled, <a href="#p1784">Why Best</a></li> +<li> <a href="10766-h.htm#p28">Method of Cutting up</a></li> +<li> Pie, <a href="#p1258">Paste for</a></li> +<li> <a href="#p1222">Potted (Strasburg Mode)</a></li> +<li> to Preserve (<a href="#p1650">1</a>) (<a href="#p2317">2</a>)</li> +<li> <a href="10766-h.htm#p47416">to be Purchased in Person</a></li> +<li> <a href="#p1069"> Time Required for Boiling</a></li> +<li> <a href="#p1073">Underdone</a></li> +<li> When in Season (<a href="10766-h.htm#p31">1</a>)-(<a href="10766-h.htm#p42ii">2</a>)</li> +</ul><br> +Mechanical Remedies, <a href="10766-h.htm#p782">Enumeration of</a><br> +<a href="10766-h.htm#p590">Medical Man's Advice Desirable in Illness</a><br> +<a href="#p2325">Medicinal Uses of Vaseline</a><br> +Medicine, +<ul> + <li>Administering, <a href="10766-h.htm#p676">Cautions</a></li> +<li> Aperients, Various (<a href="10766-h.htm#p652">1</a>)-(<a href="10766-h.htm#p658">2</a>)</li> +<li> <a href="10766-h.htm#p660">Articles Required in Mixing</a></li> +<li> <a href="10766-h.htm#p690"> Classification of</a></li> +<li> <a href="10766-h.htm#p681">Climate</a></li> +<li> <a href="10766-h.htm#p674">Decoction</a></li> +<li> <a href="10766-h.htm#p672">Digestion</a></li> +<li> <a href="10766-h.htm#p659">Directions for Preparation</a></li> +<li> <a href="10766-h.htm#p688">Doses, According to Age</a></li> +<li> <a href="10766-h.htm#p675">Extracts</a></li> +<li> <a href="10766-h.htm#p670">Filtering</a></li> +<li><a href="10766-h.htm#p684">Forms best suited for</a></li> +<li> <a href="10766-h.htm#p682">General Health</a></li> +<li> <a href="10766-h.htm#p679">Habits</a></li> +<li> Homœopathic, <a href="10766-h.htm#p929">How Given</a></li> +<li> <a href="10766-h.htm#p687">How to Administer</a></li> +<li> <a href="10766-h.htm#p683">Idiosyncrasy</a></li> +<li> <a href="10766-h.htm#p673">Infusion</a></li> +<li> <a href="10766-h.htm#p671">Maceration</a></li> +<li> <a href="10766-h.htm#p664">Measuring Accurately</a></li> +<li> Miscellaneous Recipes (<a href="10766-h.htm#p578">1</a>)-(<a href="10766-h.htm#p588">2</a>)</li> +<li> Mixtures, Various (<a href="10766-h.htm#p555">1</a>)-(<a href="10766-h.htm#p564">2</a>)</li> +<li> Pounding (<a href="10766-h.htm#p666">1</a>)-(<a href="10766-h.htm#p668">2</a>)</li> +<li> <a href="10766-h.htm#p659">Preparation of</a></li> +<li> <a href="10766-h.htm#p666">Process of Making</a></li> +<li> <a href="10766-h.htm#p677">Sex</a></li> +<li> <a href="10766-h.htm#p669">Sifting</a></li> +<li> <a href="10766-h.htm#p663">Signs for Measures</a></li> +<li> <a href="10766-h.htm#p665">Substitutes for</a></li> +<li> <a href="10766-h.htm#p662">Signs for Weights</a></li> +<li> Stains of,<a href="10766-h.htm#p434"> to Remove</a></li> +<li> <a href="10766-h.htm#p680">Stimulants and Narcotics</a></li> +<li> Taste of, to Prevent (<a href="10766-h.htm#p685">1</a>)-(<a href="10766-h.htm#p686">2</a>)</li> +<li> <a href="10766-h.htm#p678">Temperament</a></li> +<li> <a href="10766-h.htm#p851">Terms Used to Express Properties of</a></li> +<li> <a href="10766-h.htm#p661">Weights and Measures</a></li> + </ul><br> +Melons, <a href="#p1663">to Pickle</a><br> + Mending, +<ul> + <li><a href="10766-h.htm#p450">Best Time for</a></li> +<li> <a href="10766-h.htm#p362">Clothes</a></li> +</ul><br> +Menial Servants, <a href="#p1445">Agreements with</a><br> +Menstruation, +<ul> + <li>Excessive, <a href="10766-h.htm#p627">Remedy for</a></li> +<li> <a href="10766-h.htm#p629">Painful</a></li> +<li> <a href="10766-h.htm#p628">Scanty</a></li> +</ul><br> +Mental and Bodily Exercise, <a href="10766-h.htm#p921">Alternation of </a><br> +<a href="#p2619">Menu for Large Dinner Parties</a><br> +Mercury, Poisoning by, <a href="#p1347">Treatment for</a><br> +<a href="#p1831">Merino Wool</a><br> +<a href="10766-h.htm#p63">Metagram</a><br> +Mice, White, <a href="#p2168">Care of</a><br> +Mildew +<ul> + <li>from Linen, to Remove (<a href="10766-h.htm#p428">1</a>) (<a href="#p2743">2</a>)</li> +<li> on Trees, <a href="10766-h.htm#p278">to Prevent</a></li> +</ul> +<br>Milk, +<ul> + <li><a href="#p2753">Adulteration of</a></li> +<li> <a href="#p2074">for Children</a></li> +<li> for Infants, <a href="#p2072">to Prepare</a></li> +<li> <a href="#p2289">Lemonade</a></li> +<li> <a href="#p2076">Porridge for Children</a></li> +<li> <a href="#p1649">to Preserve</a></li> +<li> of Roses, <a href="#p1710">Recipe for</a></li> +<li> <a href="#p2764">When Purest</a></li> +<li> <a href="#p1792">Why it Turns Sour during Thunderstorms</a></li> +</ul><br> +Minced +<ul> + <li><a href="#p1139">Beef</a></li> +<li> <a href="#p1218">Collops</a></li> +</ul><br> +Mincemeat, <a href="#p1217">to Prepare</a><br> +<a href="10766-h.htm#p838">Minor Operations in Surgery</a><br> +Mint, +<ul> + <li>Sauce, <a href="#p1056">Substitute for</a></li> +<li> <a href="#p2209">Vinegar</a></li> +<li> <a href="#p1790">Why it is Eaten with Pea Soup</a></li> +</ul><br> +Mirrors, <a href="10766-h.htm#p418">to Clean</a><br> +<a href="10766-h.htm#p166">Misdivision of Words</a><br> +<a href="10766-h.htm#p165">Mispronunciation of Words</a><br> +Mississippi, <a href="#p2581">Game of</a><br> +Mistress and Servants, <a href="#p2772">Table of Expenses</a><br> +Mixtures, Medicinal, Various (<a href="10766-h.htm#p555">1</a>)-(<a href="10766-h.htm#p564">2</a>)<br> +Mock +<ul> + <li><a href="#p2234">Crab</a></li> +<li> <a href="#p1166">Goose</a></li> +</ul><br> +Modelling (<a href="#p2346">1</a>)-(<a href="#p2383">2</a>) +<ul> + <li><a href="#p2362">Ancient Cities, in Cork</a></li> +<li> Cathedrals, Churches, &c. (<a href="#p2365">1</a>)-(<a href="#p2366">2</a>)</li> +<li> <a href="#p2350">Caves,</a> <a href="#p2351">in Cinders</a> / <a href="#p2354">in Cork</a>, <a href="#p2360">to Represent Water Issuing from</a></li> +<li> Cities and Temples, <a href="#p2374">to Construct</a></li> +<li> <a href="#p2355">Cork, Small</a></li> +<li> <a href="#p2368">Countries</a></li> +<li> <a href="#p2356">Finishing Various Parts</a></li> +<li> Houses (<a href="#p2364">1</a>) (<a href="#p2367">2</a>)</li> +<li> Living Objects (<a href="#p2375">1</a>)-(<a href="#p2380">2</a>) </li> +<li> <a href="#p2348">Materials Required in</a></li> +<li> <a href="#p2363"> Modern Cities, in Cork</a></li> +<li> <a href="#p2372">Monuments</a></li> +<li> <a href="#p2371">Mountains</a></li> +<li> <a href="#p2370">Paper Cement for</a></li> +<li> <a href="#p2365">Public Buildings</a></li> +<li> <a href="#p2373">Ruins</a></li> +<li> <a href="#p2347"> Scale for</a></li> +<li> <a href="#p2353">Stalactites</a></li> +<li> <a href="#p2361">Starch Paste</a></li> +<li> <a href="#p2374">Temples</a></li> +<li> <a href="#p2349">Tools Required in</a></li> +<li> <a href="#p2369">Topographical</a></li> +<li><a href="#p2346">in Various Materials</a></li> +<li> <a href="#p2381">Wax to Make</a></li> +<li> Wooden (<a href="#p2357">1</a>)-(<a href="#p2359">2</a>)</li> +</ul><br> +<a href="10766-h.htm#p924">Moderation in Eating and Drinking Beneficial</a><br> +Money, +<ul> + <li>Borrowed when Under Age, <a href="#p1603">Repayments of</a></li> +<li> <a href="#p2614">for Daily Expenses</a></li> +<li> Matters, <a href="#p2613">Hints upon</a></li> +</ul><br> +Monkeys, <a href="#p2169">Care of</a><br> + <a href="10766-h.htm#p290">Moral</a>, A (Poetry)<br> +<a href="#p2684">Mordants, in Dyeing</a><br> +<a href="#p2764">Morning Milk</a><br> +<a href="10766-h.htm#p668">Mortars, Proper Kinds of, for Medicines</a><br> +<a href="#p1315">Mother Eve's Pudding</a><br> +Moths, +<ul> + <li>Garden, <a href="10766-h.htm#p284">to Destroy</a></li> +<li> <a href="10766-h.htm#p430">to Exterminate from Clothes Closets</a></li> +<li> <a href="10766-h.htm#p429">to Preserve Clothes from</a></li> +<li> <a href="#p2262">to Preserve Furs from</a></li> +<li> to Prevent (<a href="#p1676">1</a>) (<a href="#p2474">2</a>)-(<a href="#p2475">3</a>)</li> +</ul><br> +Mourning, +<ul> + <li>Dresses, <a href="#p2259">to Remove Stains from</a></li> +<li> <a href="#p1974">Economy in</a></li> +<li> <a href="#p1971">Etiquette of</a></li> +<li> Families in, <a href="#p1976">Correspondence with</a></li> +</ul><br> +<a href="#p2488">Mouth Glue</a><br> +Mucilage +<ul> + <li> <a href="10766-h.htm#p587">of Gum Arabic</a></li> +<li> <a href="10766-h.htm#p588">of Starch</a></li> +</ul><br> +Muffins, <a href="#p2097">to Make</a><br> +Mumps, +<ul> + <li><a href="10766-h.htm#p953">Homœopathic Treatment of</a></li> +<li> <a href="10766-h.htm#p630">Remedy for</a></li> +</ul><br> +Mushrooms, +<ul> + <li><a href="10766-h.htm#p275">Artificial Beds for</a></li> +<li> <a href="#p2205">Essence of</a></li> +<li> <a href="#p1129">to Distinguish from Fungi</a></li> +<li> <a href="#p1669">to Pickle</a></li> +<li> <a href="#p1127">to Stew</a></li> +<li> Wholesome, <a href="#p1128">to distinguish</a></li> +</ul><br> +Muslin, +<ul> + <li>to Dye (<a href="#p2685">1</a>)-(<a href="#p2689">2</a>)</li> +<li> <a href="#p2740">to Wash</a></li> +</ul><br> +Mustard, +<ul> + <li><a href="#p2754">Adulteration of</a></li> +<li> Leaves, <a href="10766-h.htm#p810">Rigollot's</a></li> +<li> <a href="10766-h.htm#p731">Medicinal Uses of</a></li> +<li> <a href="10766-h.htm#p810">Poultices</a></li> +</ul><br> +Mutton, +<ul> + <li>Advantages of Hanging (<a href="10766-h.htm#p47410">1</a>) (<a href="#p1040">2</a>)</li> +<li> Breast of, <a href="#p1044">to Roast</a></li> +<li> Chine of, <a href="#p1041">to Roast</a></li> +<li> <a href="10766-h.htm#p14">Choice of</a></li> +<li> Fed near Sea, <a href="#p1783">Nutritious</a></li> +<li> Hashed (<a href="#p1147">1</a>)-(<a href="#p1161">2</a>)</li> +<li> Haunch of, <a href="#p2651">to Carve</a> / <a href="#p1045">to Roast</a></li> +<li> Leg of, <a href="#p2657">to Carve</a></li> +<li> <a href="#p1142">Lobscous</a></li> +<li> Loin of, <a href="#p2658">to Carve</a> / <a href="#p1043">to Roast</a></li> +<li> <a href="#p1086">Loss of, in Roasting and Boiling</a></li> +<li> Neck of, <a href="#p1044">to Roast</a></li> +<li> <a href="#p1244">Pie</a></li> +<li> Saddle of, <a href="#p2650">to Carve</a> / <a href="#p1041">to Roast</a></li> +<li> Sausages, <a href="#p1188">to Make</a></li> +<li> <a href="10766-h.htm#p467">Shanks for Stock</a></li> +<li> Shoulder of, <a href="#p2656">to Carve</a> / <a href="#p1042">to Roast</a></li> +<li> Soup, <a href="#p1132">to Prepare</a></li> +<li> <a href="#p1135">Stew</a></li> +<li> Various Joints of, <a href="10766-h.htm#p28ii">Described</a></li> +<li> Venison Fashion, <a href="#p1046">to Roast</a></li> +<li> <a href="10766-h.htm#p28ii">When in Season</a></li> +</ul><br> +Myrrh +<ul> + <li><a href="#p1689">Dentifrice</a></li> +<li> <a href="10766-h.htm#p525">Gargle</a></li> +</ul><br> + +<br> + +<a name="n"></a> +<a href="10766-h.htm#p313">Nail-box</a><br> +Nails and Screws (<a href="10766-h.htm#p311">1</a>)-(<a href="10766-h.htm#p312">2</a>)<br> +Nails, Finger +<ul> + <li><a href="#p2394">Biting</a></li> +<li> <a href="#p1682"> to Whiten</a></li> +</ul><br> +Names, <a href="#p970">Signification of</a><br> +<a href="#p2237">Naphtha Polish</a><br> +Napkins, Table, <a href="#p2620">to Fold</a><br> +Napoleon, <a href="10766-h.htm#p130">Game of</a><br> +Narcotic Poisons, <a href="#p1360">Treatment for</a><br> +Narcotics, +<ul> + <li><a href="10766-h.htm#p692">Nature and Uses of</a></li> +<li> <a href="10766-h.htm#p892">Properties of</a></li> +</ul><br> +Needles, +<ul> + <li><a href="10766-h.htm#p4744">Short Ones the Best</a></li> +<li> <a href="10766-h.htm#p47422">How to Thread</a></li> +</ul><br> +Needlework, <a href="#p1808">Fancy</a><br> +Nervous Headache, <a href="#p2384">Pills for</a><br> +Nervousness, <a href="10766-h.htm#p631">Remedy for</a><br> +Netting (<a href="#p1824">1</a>)-(<a href="#p1832">2</a>) +<ul> + <li><a href="#p1830">Darning on</a> </li> +<li> <a href="#p1827">Diamond</a></li> +<li> <a href="#p1831">Grecian</a></li> +<li> <a href="#p1826">Implements Used in</a></li> +<li> <a href="#p1825">Regularity Necessary in</a></li> +<li> <a href="#p1828">Round</a></li> +<li> <a href="#p1829">Square</a></li> +<li> Stiches in, <a href="#p1832">How Counted</a></li> +</ul><br> +Nettlerash, <a href="10766-h.htm#p954">Homœopathic Treatment of</a><br> +Nettle-sting, <a href="#p2432">Cure for</a><br> +<a href="#p2602">New Neighbourhoods for Business</a><br> +New Paint, Smell of, <a href="10766-h.htm#p335">to Remove</a><br> +Newspapers, +<ul> + <li>Waste, <a href="10766-h.htm#p327">Care of</a></li> +<li> <a href="10766-h.htm#p326">Unfit for Wrappers</a></li> +</ul><br> +<a href="#p2281">Nightcap for Travellers</a><br> +Nightlights, <a href="#p1001">to Make</a><br> +Nipples, Sore, <a href="#p2408">Ointment for</a><br> +Nitrate +<ul> + <li> <a href="#p2151">of Ammonium as Freezing Mixture</a></li> +<li> of Silver, <a href="10766-h.htm#p780">Properties and Uses of</a></li> +</ul><br> +Nitre, +<ul> +<li>Poisoning by, <a href="#p1359">Treatment for</a> </li> +<li> <a href="10766-h.htm#p751">Uses of</a></li> +</ul><br> +Nitric Ether, <a href="10766-h.htm#p697">Uses of</a><br> +Nobility, <a href="10766-h.htm#p240">Directions for Addressing</a><br> +Nose, Bleeding at, to Arrest (<a href="#p1328">1</a>) (<a href="#p2393">2</a>)<br> +Notice to Quit, +<ul> + <li>Form of, <a href="#p1500">from Landlord to Tenant</a> / <a href="#p1499">from Tenant to Landlord</a></li> +<li> <a href="#p1498">Given by Landlord or Tenant</a></li> +<li> <a href="#p1501">Legal Term of</a></li> +<li> <a href="#p1502">or Pay Increase of Rent</a></li> +</ul><br> +Noun, +<ul> + <li><a href="10766-h.htm#p187">Accent on</a></li> +<li> <a href="10766-h.htm#p187">Definition of</a></li> +</ul><br> +November, +<ul> + <li><a href="10766-h.htm#p270">Flowers for</a> </li> +<li> <a href="10766-h.htm#p41">Food in Season in</a></li> +</ul><br> +Noxious Gases, How Generated (<a href="10766-h.htm#p915">1</a>) (<a href="10766-h.htm#p918">2</a>)<br> +Nursery, +<ul> + <li> <a href="#p2321">Borax in the</a></li> +<li> <a href="#p2064">Children's</a></li> +<li> <a href="#p2065">Servants Sleeping in</a></li> +</ul><br> +Nutrients, <a href="10766-h.htm#p893">Properties of</a><br> +<a href="10766-h.htm#p512">Nutritive Enema</a><br> + +<br> + +<a name="o"></a> +Oak Bark, <a href="10766-h.htm#p723">Uses of</a><br> +October, +<ul> + <li> <a href="10766-h.htm#p268">Flowers for</a></li> +<li> <a href="10766-h.htm#p40">Food in Season in</a></li> +</ul><br> +<a href="#p2405">Offensive Breath</a><br> +Officers' Dress, <a href="#p1928">Etiquette</a><br> +Official Members of the State, <a href="10766-h.htm#p240x">to Address</a><br> +Oil, +<ul> + <li>Burning, <a href="#p998">Best Mode of Keeping</a></li> +<li> Clocks, <a href="10766-h.htm#p347">Best for</a></li> +<li> <a href="10766-h.htm#p517">Enema</a></li> +<li> Lamp, <a href="10766-h.htm#p358">Best for</a></li> +<li> Paint, Smell of, <a href="10766-h.htm#p336">to Remove</a></li> +<li> Paintings, <a href="10766-h.htm#p356">Cautions Respecting</a></li> +<li> <a href="10766-h.htm#p407">To Remove from Hearths</a></li> +<li> of Roses, <a href="#p1705">for Hair</a></li> +<li> of Turpentine, <a href="10766-h.htm#p755">Properties and Uses of</a></li> +</ul><br> +Oilcloth, <a href="10766-h.htm#p380">to Clean</a><br> +Ointments +<ul> + <li>and Cerates, Various (<a href="10766-h.htm#p541">1</a>)-(<a href="10766-h.htm#p547">2</a>) </li> +<li> <a href="10766-h.htm#p805">Proper Employment of</a></li> +</ul><br> +Omelette, +<ul> + <li><a href="#p1308">Friars'</a></li> +<li> <a href="#p1309">Ordinary</a></li> +<li> <a href="#p1310">Observations on</a></li> +</ul><br> +Onions, +<ul> + <li><a href="#p1660">to Pickle</a></li> +<li> Smell of, <a href="#p2406">to Remedy</a></li> +</ul><br> +<a href="#p1383">Open Doors or Windows in Fire</a><br> +Operations, Surgical, <a href="10766-h.htm#p838">Minor</a><br> +Opium +<ul> + <li><a href="10766-h.htm#p516">Enema</a></li> +<li> <a href="10766-h.htm#p531">Lotion</a></li> +<li> <a href="10766-h.htm#p700">Nature and Uses of</a></li> +<li> <a href="10766-h.htm#p711">Properties of</a></li> +</ul><br> +Orange +<ul> + <li><a href="10766-h.htm#p489">Confection</a></li> +<li> <a href="#p2133">Marmalade</a></li> +<li> <a href="#p2461">Peel as a Tonic</a></li> +<li> <a href="#p2137">Peel Syrup</a></li> +<li> Seville, <a href="10766-h.htm#p771">Properties and Uses of</a></li> +<li> <a href="#p2150">Water Ice</a></li> +</ul><br> +<a href="10766-h.htm#p533">Ordinary Lotion</a><br> +Organzine, <a href="#p1887">What it is</a><br> +<a href="#p2507">Ornamental Leather Work</a><br> +Ornaments, +<ul> + <li>Brass, to Clean (<a href="10766-h.htm#p373">1</a>) (<a href="10766-h.htm#p411">2</a>)</li> +<li> Personal, <a href="#p1932">Appropriateness of</a></li> +</ul><br> +Ostrich Feathers, <a href="#p2725">to Clean</a><br> +Ottomans, <a href="10766-h.htm#p384">to Clean</a><br> +Oven, +<ul> + <li><a href="#p1030">Dutch</a></li> +<li> <a href="#p1002">Revolving</a></li> +</ul><br> +Ox-Cheek, +<ul> + <li><a href="#p1160">to Stew</a></li> +<li> <a href="10766-h.htm#p29vii">Uses and Economy of</a></li> +</ul> +<a href="10766-h.htm#p28viii">Ox-Heart</a><br> +<a href="#p2129">Ox-Heel Jelly</a><br> +Ox-Tail, <a href="10766-h.htm#p28viii">Uses and Properties of</a><br> +<a href="10766-h.htm#p28viii">Ox-Tongue</a><br> +Oxalic Acid, Poisoning by, <a href="#p1362">Treatment for</a><br> +Oxide of Zinc, <a href="10766-h.htm#p712">Uses of</a><br> +Oxygen of Air, <a href="10766-h.htm#p918">Consumed by Fire</a><br> +Oyster +<ul> + <li><a href="#p1301">Fritters</a> </li> +<li> <a href="#p2203">Ketchup</a></li> +<li> <a href="#p1253">Patties</a></li> +<li> <a href="#p1265">Pie</a></li> +<li> <a href="#p2220">Powder</a></li> +</ul> +Oysters, +<ul> + <li><a href="10766-h.htm#p11">Choosing</a></li> +<li> <a href="#p1182">Curried</a></li> +<li> <a href="#p1183">Fried</a></li> +<li> Raw, <a href="#p1786">Why most Wholesome</a></li> +<li> <a href="#p1184">Stewed</a></li> +<li> <a href="#p1787">Why some have a Green Tinge</a></li> +</ul><br> + +<br> + +<a name="p"></a> +Pads, <a href="10766-h.htm#p808">Surgical Employment of</a><br> +<a href="#p2385">Pains in Head and Face</a><br> +Paint +<ul> + <li><a href="10766-h.htm#p473">for Garden Stands</a></li> +<li> Smell of, to Remove (<a href="10766-h.htm#p335">1</a>)-(<a href="10766-h.htm#p336">2</a>)</li> +</ul> + +Painted Wainscot, <a href="10766-h.htm#p398">to Clean</a><br> +Paintings, Oil, <a href="10766-h.htm#p356">Caution Respecting</a><br> +<a href="#p1163">Palatable Stew</a><br> +<a href="10766-h.htm#p632">Palpitation of Heart</a><br> +<a href="#p1304">Pancakes</a> +<ul> + <li><a href="#p1305">Cream</a></li> +<li> <a href="#p2081">for Children</a></li> +<li> <a href="#p1310">Observations on</a></li> +<li> <a href="#p1306">Rice</a></li> +</ul><br> +Paper +<ul> + <li><a href="#p2370">Cement</a></li> +<li> <a href="10766-h.htm#p446">for Children</a></li> +<li> Hangings, <a href="10766-h.htm#p306">to Choose</a></li> +<li> <a href="10766-h.htm#p382">to Clean</a></li> +<li> Patterns, <a href="#p2508">Black</a></li> +<li> Printed, <a href="10766-h.htm#p326">Unfit for Wrapping</a></li> +<li> <a href="10766-h.htm#p437">to Remove Writing Ink from</a></li> +<li> to Stain (<a href="#p1425">1</a>)-(<a href="#p1429">2</a>)</li> +<li> <a href="10766-h.htm#p325">Wrapping</a></li> +</ul><br> +Papier-Mâché Articles, <a href="10766-h.htm#p394">to Clean</a><br> +Parchment, to Stain (<a href="#p1425">1</a>)-(<a href="#p1429">2</a>)<br> +Paregorics, <a href="10766-h.htm#p894">Properties of</a><br> +<a href="10766-h.htm#p212">Parenthesis</a><br> +Parliament, Members of, to Address (<a href="10766-h.htm#p240x">1</a>) (<a href="10766-h.htm#p246">2</a>)<br> +Parrots, <a href="#p2163">Care of</a><br> +<a href="#p2275">Parsnip Wine</a><br> +<a href="#p997">Parson's Grate</a><br> +Parties, Evening, <a href="#p1937">Etiquette of</a><br> +Partridge, +<ul> + <li><a href="#p2673">to Carve</a></li> +<li> <a href="10766-h.htm#p25"> to Choose</a></li> +<li> Pie, <a href="#p1242">Cold</a></li> +<li> <a href="#p1238">Pudding</a></li> +<li> <a href="#p1237">to Roast</a></li> +</ul><br> +Paste +<ul> + <li><a href="#p1248">for Fruit or Meat Pies</a></li> +<li> <a href="#p1258">for Meat or Savoury Pies</a></li> +<li> <a href="#p2490">Permanent</a></li> +<li> <a href="#p1257">Puff</a></li> +<li> <a href="#p2489"> to Prepare</a></li> +</ul><br> +Pastilles, for Burning, <a href="10766-h.htm#p352">to Make</a><br> +Pastime, Evening, <a href="10766-h.htm#p46">Suggestions for</a><br> +Pastry, +<ul> + <li><a href="#p1250">Flour for</a></li> +<li> <a href="#p1249">for Tarts</a></li> +</ul><br> +Pasty, <a href="#p1245">Seven-Bell</a><br> +Patterns, +<ul> + <li><a href="#p2508">Black Paper</a></li> +<li> <a href="#p2509">on Cloth or Muslin</a></li> +</ul><br> +Patties, +<ul> +<li> <a href="#p1259">Chicken and Ham</a></li> +<li> <a href="#p1255">Egg and Ham</a></li> +<li> <a href="#p1254">Lobster</a></li> +<li> <a href="#p1253">Oyster</a></li> +<li> <a href="#p1256">Veal and Ham</a></li> +</ul><br> +Pea Soup, <a href="#p1133">Plain</a><br> +Peaches +<ul> + <li><a href="#p1637"> in Brandy</a></li> +<li> <a href="#p1636">to Preserve</a></li> +</ul><br> +Pears +<ul> + <li><a href="#p1311">Baked</a></li> +<li> for Children, <a href="10766-h.htm#p47428">to Prepare</a></li> +</ul><br> +Peas, +<ul> + <li><a href="#p2079">to Prepare for Children</a></li> +<li> <a href="#p2213">Powder</a></li> +<li> <a href="#p1286">Pudding</a></li> +<li> <a href="#p1089">When best Fit for Eating</a></li> +</ul><br> +Pelote of Lint, <a href="10766-h.htm#p802">its Use</a><br> +<a href="#p1905">Penelope Canvas</a><br> +<a href="#p2590">Penny Pot</a> (Billiards)<br> + Pepper, +<ul> + <li> <a href="#p2755">Adulteration of</a></li> +<li> <a href="#p2212">Cayenne</a>, <a href="#p2750">Adulteration of</a></li> +</ul><br> +Percentage of Loss in Roasting (<a href="#p1066">1</a>)-(<a href="#p1067">2</a>)<br> +Percentages, <a href="#p2770">Table of</a><br> +Perfume, <a href="#p1676">A Pleasant</a><br> +Period, or Full-stop, <a href="10766-h.htm#p202">Nature and Value of</a><br> +<a href="#p2201">Perry</a><br> +<a href="#p1319">Person on Fire</a><br> +Personal, +<ul> + <li>Chattels, <a href="#p1612">Meaning of Term</a> / <a href="#p1613">Important Provision respecting</a></li> +<li> Manners, Hints upon (<a href="#p1983">1</a>)-(<a href="#p2024">2</a>)</li> +<li> <a href="#p1583">Property of Married Women</a></li> +</ul><br> +Persons of Rank, <a href="10766-h.htm#p237">How to Address</a><br> +<a href="#p1718">Perspiration</a><br> +Peruvian Bark, <a href="10766-h.htm#p708">Nature and Uses of</a><br> +Petticoat, Flannel,<a href="10766-h.htm#p47417"> Economy of</a><br> +Pharmacopœia, <a href="10766-h.htm#p475">Domestic</a><br> +Pheasant, +<ul> + <li><a href="#p2671">to Carve</a> </li> +<li> <a href="#p1241">to Truss and Roast</a></li> +</ul><br> +Phosphorus, Poisoning by, <a href="#p1355">Treatment for</a><br> +Pianofortes, <a href="10766-h.htm#p248">Hints on Keeping</a><br> +Pickle, Indian,<a href="#p1671"> to Make</a><br> +Pickles, Various Kinds of (<a href="#p1659">1</a>)-(<a href="#p1673">2</a>)<br> +Pickling, Hints on (<a href="#p1656">1</a>)-(<a href="#p1658">2</a>) (<a href="#p1674">3</a>)<br> +<a href="#p2118">Pic-Nic Biscuits</a><br> +Picquet, <a href="10766-h.htm#p131">Game of</a><br> +Pie, +<ul> + <li> <a href="#p1246">Apple</a></li> +<li> <a href="#p1229">Calf's Head</a></li> +<li> Fruit or Meat, <a href="#p1248">Paste for</a></li> +<li> <a href="#p1244">Mutton</a></li> +<li> <a href="#p1265">Oyster</a></li> +<li> Partridge, <a href="#p1242">Cold</a></li> +<li> <a href="#p1232">Raised</a></li> +<li> <a href="#p1231">Rump Steak</a></li> +<li> Savoury, <a href="#p1258">Paste for</a></li> +<li> <a href="#p1230">Sea</a></li> +<li> <a href="#p1243">Veal</a></li> +</ul> +Pie-dish, Cup in, <a href="#p1247">Use of</a><br> +Pigeon, +<ul> + <li><a href="#p2675">to Carve</a></li> +<li> <a href="10766-h.htm#p23">to Choose</a></li> +<li> Cold, <a href="#p1172">to Dress</a></li> +</ul><br> +Pike,<a href="#p2648"> to Carve</a><br> +Piles, +<ul> + <li> <a href="10766-h.htm#p955">Homœopathic Remedies for</a></li> +<li> <a href="#p2409">Ointment for</a></li> +<li> <a href="10766-h.htm#p633">Remedy for</a></li> +</ul><br> +Pills, +<ul> + <li> Aperient (<a href="10766-h.htm#p6513">1</a>) (<a href="10766-h.htm#p65122">2</a>) (<a href="10766-h.htm#p65144">3</a>) (<a href="10766-h.htm#p654">4</a>)</li> +<li> Various (<a href="10766-h.htm#p548">1</a>)-(<a href="10766-h.htm#p554">2</a>)</li> +</ul><br> +<a href="10766-h.htm#p768">Pitch, Burgundy</a><br> +Pitting in Small-Pox, to Prevent (<a href="10766-h.htm#p583">1</a>)-(<a href="10766-h.htm#p586">2</a>) (<a href="#p2437">3</a>)<br> +Plaice, <a href="#p2640">to Carve</a><br> +<a href="#p2330">Plant Skeletons</a><br> +Plants, <a href="10766-h.htm#p289">to Protect from Leaf Lice</a><br> +Plaster, +<ul> + <li>Adhesive, <a href="10766-h.htm#p806">to Prepare </a></li> +<li> of Paris, <a href="#p2345">to Harden Objects in</a></li> +</ul><br> +Plate, Uncleaned, <a href="10766-h.htm#p47420">Don't put by</a><br> +Plated Ware, <a href="10766-h.htm#p409">to Clean</a><br> +Plum +<ul> + <li>Cake (<a href="#p2092">1</a>) (<a href="#p2102">2</a>)</li> +<li> <a href="#p2135">Jam</a></li> +<li> <a href="#p1272">Pudding</a> / Cold, <a href="#p1299">to Re-dress</a></li> +<li> <a href="#p1137">Cossack's</a></li> +</ul> +Plums, to Preserve (<a href="#p1638">1</a>)-(<a href="#p1639">2</a>) +<br> +Points in Punctuation +<ul> + <li>Described (<a href="10766-h.htm#p200">1</a>)-(<a href="10766-h.htm#p201">2</a>)</li> +<li> <a href="10766-h.htm#p205">Importance of Properly Placing</a></li> +<li> Relative Duration of (<a href="10766-h.htm#p203">1</a>)-(<a href="10766-h.htm#p204">2</a>)</li> +<li> <a href="10766-h.htm#p207">Sentence Properly Punctuated</a></li> +<li> Sentence without, <a href="10766-h.htm#p206">Illustrated</a></li> +</ul><br> +Poison, a, <a href="#p1341">Definition of</a><br> +Poisoning, Treatment for, +<ul> + <li><a href="#p1352">by Acids</a></li> +<li> <a href="#p1357">by Alkalies</a></li> +<li> <a href="#p1348">by Antimony</a></li> +<li> <a href="#p1345">by Arsenic</a></li> +<li> by Bites of Reptiles or Animals (<a href="#p1365">1</a>)-(<a href="#p1366">2</a>)</li> +<li> <a href="#p1358">by Baryta</a></li> +<li> <a href="#p1351">by Bismuth</a></li> +<li> <a href="#p1353">by Chlorine</a></li> +<li> <a href="#p1346">by Copper</a></li> +<li> <a href="#p1364">by Fish</a></li> +<li> <a href="#p1351">by Gold</a></li> +<li> <a href="#p1367">by Insect Stings</a></li> +<li> <a href="#p1354">by Lead</a></li> +<li> <a href="#p1356">by Lime</a></li> +<li> by Mad Animals, <a href="#p1366">Bites of</a></li> +<li> <a href="#p1347">by Mercury</a></li> +<li> <a href="#p1360">by Narcotics</a></li> +<li> <a href="#p1359">by Nitre</a> </li> +<li> <a href="#p1362">by Oxalic Acid</a></li> +<li> <a href="#p1355">by Phosphorus</a></li> +<li> by Reptiles, <a href="#p1365">Bites of</a></li> +<li> <a href="#p1351">by Silver</a></li> +<li> <a href="#p1363">by Spanish Flies</a></li> +<li> <a href="#p1367">by Stings of Insects</a></li> +<li> <a href="#p1349">by Tin</a></li> +<li> <a href="#p1361">by Vegetable Irritant Poisons</a></li> +<li> <a href="#p1350">by Zinc</a></li> +</ul> +Poisoning +<ul> +<li> <a href="#p1343">How to Act in Cases of</a></li> +<li> <a href="#p1341">Symptoms of</a></li> +</ul> +Poisons +<ul> + <li> <a href="#p1344">Antidotes for</a></li> +<li> <a href="#p1340">General Observations on</a></li> +<li> <a href="#p1342">Various Kinds of</a></li> +</ul><br> + +Poker, +<ul> + <li>or Draw-Poker, <a href="10766-h.htm#p132">Game of</a></li> +<li> <a href="#p986">Use of</a></li> +</ul><br> +<a href="#p2239">Polish for Enamelled Leather</a><br> +Polishes, <a href="#p2237">French</a><br> +Politeness, <a href="#p2006">to Practise</a><br> +<a href="10766-h.htm#p153">Polka</a> +<ul> + <li> <a href="10766-h.htm#p157">Country Dances</a> </li> +<li> <a href="10766-h.htm#p150">Waltz</a></li> +</ul><br> +Pomade, +<ul> + <li>Castor Oil, <a href="#p1709">to Make</a></li> +<li> <a href="#p1699">to Remedy Baldness</a></li> +</ul> +Pomatum, +<ul> + <li><a href="#p1707">Common</a></li> +<li> <a href="#p1706">Directions for Making</a></li> +<li> <a href="#p1708">Hard</a></li> +</ul><br> +Pool (Billiards) (<a href="#p2585">1</a>) (<a href="#p2590">2</a>)<br> +Poor, <a href="10766-h.htm#p329">Beds for the</a><br> +Pope Joan, <a href="10766-h.htm#p109">Game of</a><br> +Porcelain +<ul> + <li>to Clean (<a href="10766-h.htm#p419">1</a>)-(<a href="10766-h.htm#p422">2</a>)</li> +<li> <a href="10766-h.htm#p422">Red in</a></li> +</ul><br> +Pork, +<ul> + <li>and Beef, Salted, <a href="#p1131">to Stew</a></li> +<li> <a href="10766-h.htm#p16">to Choose</a></li> +<li> Fresh, <a href="#p1135">to Stew</a></li> +<li> Leg of, <a href="#p2667">to Carve</a></li> +<li> Loin of, <a href="#p2668">to Carve</a></li> +<li> Slices of, <a href="#p1149">to Dress</a></li> +<li> Spare Rib of, <a href="#p2669">to Carve</a> / <a href="#p1154">to Roast</a></li> +<li> Various Joints of, <a href="10766-h.htm#p28iv">Described</a></li> +</ul><br> +Porridge, <a href="#p1203">Scotch</a><br> +<a href="#p1211">Portable Soup</a><br> +Porter, <a href="#p2272">to Brew</a><br> +Possession, Giving up, <a href="#p1503">Refused</a><br> +Postage Stamp, <a href="10766-h.htm#p224">Where to Place on Envelope</a><br> +<a href="10766-h.htm#p226">Postal Districts in London</a><br> +Potash +<ul> + <li> <a href="10766-h.htm#p572">and Sulphur Powders</a></li> +<li> <a href="10766-h.htm#p748">Sulphate of</a></li> +</ul> +Potassa, <a href="10766-h.htm#p752">Acetate of</a><br> +Potato Balls +<ul> + <li><a href="#p1112">Ragoût</a></li> +<li> <a href="#p1110">Colcanon</a></li> +</ul> +Potato, +<ul> + <li><a href="#p1109">Cheesecakes</a></li> +<li> <a href="#p1302">Fritters</a></li> +<li> <a href="#p1118">Pie</a></li> +<li> <a href="#p1283">Pudding</a></li> +<li> <a href="#p1261">Puffs</a></li> +<li> <a href="#p1117">Scones</a></li> +<li> <a href="#p1113">Snow</a></li> +</ul> +<a href="#p1103">Potatoes</a> +<ul> + <li> <a href="#p1104">Boiled</a></li> +<li> <a href="#p1017">in Bread</a></li> +<li> <a href="#p2079">for Children</a></li> +<li> Cold, <a href="#p1119">to Dress</a></li> +<li> <a href="#p1116">Escalloped</a></li> +<li> <a href="#p1115">Fried in Slices</a></li> +<li> <a href="#p1114">Fried Whole</a></li> +<li> <a href="#p1107">Fried with Fish</a></li> +<li> Mashed <a href="#p1108">with Onions</a> / <a href="#p1120">with Spinach and Cabbage</a></li> +<li> New, <a href="#p1089">when Best Fit for Eating</a></li> +<li> <a href="#p1105">to Peel</a></li> +<li> <a href="#p1654">to Preserve</a></li> +<li> <a href="#p1111">Roasted under Meat</a></li> +<li> <a href="#p1106">to Steam</a></li> +</ul><br> +Pot-au-Feu, <a href="#p1134">to Prepare</a><br> +Pot-Herbs for Drying, When in Season (<a href="10766-h.htm#p36">1</a>)-(<a href="10766-h.htm#p38v">2</a>)<br> +Potichomanie, <a href="#p2559">Art of</a><br> +Potted +<ul> + <li><a href="#p1221">Beef</a></li> +<li> Meat, <a href="#p1222">Strasburg</a></li> +</ul><br> +Poultices, <a href="10766-h.htm#p809">Uses of</a><br> +Poultry, +<ul> + <li><a href="#p2171">to Fatten</a></li> +<li> <a href="#p1174">to Hash</a></li> +<li> <a href="#p2173">Hints Respecting</a></li> +<li> <a href="#p1171">Ragoût of</a></li> +<li> <a href="#p1064">to Roast</a></li> +<li> When in Season (<a href="10766-h.htm#p31">1</a>)-(<a href="10766-h.htm#p42iii">2</a>)</li> +</ul><br> +Powders, Medicinal (<a href="10766-h.htm#p568">1</a>)-(<a href="10766-h.htm#p577">2</a>)<br> +Prawns, <a href="10766-h.htm#p10">to Choose</a><br> +Precautions +<ul> + <li><a href="#p2604">in Beginning Business</a></li> +<li> in Case of Fire (<a href="#p1377">1</a>)-(<a href="#p1390">2</a>)</li> +<li> <a href="10766-h.htm#p676">in Giving Medicines</a></li> +</ul><br> +Prescriptions, Various (<a href="10766-h.htm#p650">1</a>) (<a href="10766-h.htm#p651">2</a>)<br> +Presence of Mind a Safeguard against Drowning (<a href="#p1405">1</a>)-(<a href="#p1406">2</a>)<br> +Presentations, <a href="#p1936">Etiquette of</a><br> +Preserves, +<ul> + <li><a href="#p1630">Covering for</a></li> +<li> <a href="#p1628">Hints about Making</a></li> +</ul> +Preserving +<ul> + <li>Eggs (<a href="#p1642">1</a>)-(<a href="#p1645">2</a>)</li> +<li> Fruit (<a href="#p1619">1</a>)-(<a href="#p1623">2</a>)</li> +</ul> <br> +Press, <a href="10766-h.htm#p247">Direction for those who Write for</a><br> +<a href="#p2466">Preston Salts</a><br> +Pride, <a href="#p1992">Avoidance of</a><br> +Principles +<ul> + <li><a href="#p1996">for Government of Personal Conduct</a></li> +<li> Personal, <a href="#p1988">Avowal of</a></li> +</ul><br> +Printed Papers, <a href="10766-h.htm#p326">Unfit for Wrapping</a><br> +<a href="#p1465">Privileges of Servants</a><br> +Promise of Marriage, Breach of (<a href="#p1561">1</a>)-(<a href="#p1566">2</a>)<br> +Promissory Notes, <a href="#p2769">Stamps for</a><br> +Pronunciation, +<ul> + <li><a href="10766-h.htm#p182">Definition of</a></li> +<li> <a href="10766-h.htm#p185">to Obtain Good Knowledge of</a></li> +<li> <a href="10766-h.htm#p197">Proper, of Words often wrongly Pronounced</a></li> +<li> <a href="10766-h.htm#p196">Rules of</a></li> +</ul><br> +Prophylactics, <a href="10766-h.htm#p895">Properties of</a><br> +Provincial +<ul> + <li>Brogues, Hints for Correction of (<a href="10766-h.htm#p193">1</a>)-(<a href="10766-h.htm#p195">2</a>)</li> +<li> Dialects, <a href="10766-h.htm#p176">Examples of</a></li> +</ul> +Provincialisms, +<ul> + <li><a href="10766-h.htm#p179">Effect of</a></li> +<li> <a href="10766-h.htm#p168">Use of</a></li> +</ul><br> +Ptarmigan, <a href="#p1239">to Roast</a><br> +Public Places, <a href="#p2018">Behaviour in</a><br> +Pudding, +<ul> + <li><a href="#p1284">Almond</a>, <a href="#p1285">Sauce for</a></li> +<li> <a href="#p1269">Apple</a>, <a href="#p1270">Boston</a></li> +<li> <a href="#p1281">Barley</a></li> +<li> <a href="#p1276">Batter</a>, <a href="#p1277">Baked or Boiled</a></li> +<li> <a href="#p1192">Black Hog</a></li> +<li> Bread (<a href="#p1271">1</a>) (<a href="#p1274">2</a>)</li> +<li> <a href="#p1273">Cabinet</a></li> +<li> <a href="#p1282">Carrot</a></li> +<li> <a href="#p1275">Economical Family</a></li> +<li> <a href="#p1279">Fig</a></li> +<li> <a href="#p1278">Half Pay</a></li> +<li> <a href="#p1315">Mother Eve's</a></li> +<li> <a href="#p1286">Peas</a></li> +<li> <a href="#p1280">Plain Suet</a></li> +<li> <a href="#p1272">Plum</a> / <a href="#p1299">Cold, to Re-dress</a> / <a href="#p1137">Cossack's</a></li> +<li> <a href="#p1283">Potato</a></li> +<li> Rice, Cold, <a href="#p1297">to Re-dress</a> / <a href="#p2080">with Fruit for Children</a> / <a href="10766-h.htm#p465">without Eggs</a></li> +<li> <a href="#p1036">Yorkshire</a></li> +</ul> +<a href="#p2081">Puddings for Children</a><br> +<a href="#p1257">Puff Paste</a><br> +Puffs, <a href="#p1261">Potato</a><br> +Pulled Bread, <a href="#p1021">to Make</a><br> +Punch, <a href="#p2282">Scotch</a><br> +Punctuality, <a href="#p2008">Practice of</a><br> +Punctuation, +<ul> + <li><a href="10766-h.htm#p198">Definition of</a></li> +<li> <a href="10766-h.htm#p199">Importance of</a></li> +<li> Marks Used in (<a href="10766-h.htm#p200">1</a>)-(<a href="10766-h.htm#p213">2</a>)</li> +</ul><br> +Pure Air, <a href="10766-h.htm#p910">Necessity of</a><br> +Purgative +<ul> + <li><a href="10766-h.htm#p582">Emulsion</a></li> +<li> Pills, <a href="10766-h.htm#p550">Mild</a></li> +<li> <a href="10766-h.htm#p551">Ordinary</a></li> +<li> <a href="10766-h.htm#p549">Strong</a></li> +<li> <a href="10766-h.htm#p576">Powders</a></li> +</ul> +Purgatives, <a href="10766-h.htm#p896">Properties of</a><br> +Put +<ul> + <li>Game of (<a href="10766-h.htm#p101">1</a>)-(<a href="10766-h.htm#p104">2</a>)</li> +<li> <a href="10766-h.htm#p104">Laws of</a></li> +</ul><br> +Puzzle, +<ul> + <li><a href="10766-h.htm#p67">Diagonal</a></li> +<li> <a href="10766-h.htm#p68">Diamond</a></li> +<li> <a href="10766-h.htm#p66">Oblique</a></li> +</ul> +Puzzles, <a href="10766-h.htm#p65">Specimens of</a><br> +<a href="#p2584">Pyramids</a> (Billiards)<br> + +<br> + +<a name="q"></a> +Quadrille, <a href="10766-h.htm#p117">Game of</a><br> +<a href="10766-h.htm#p139">Quadrilles</a><br> +Quadrupeds, <a href="#p2339">to Stuff</a><br> +Quassia, <a href="10766-h.htm#p715">Uses of</a><br> +<a href="#p1691">Quinine Tooth-powder</a><br> +Quinsey, <a href="10766-h.htm#p634">Remedy for</a><br> +Quinze, <a href="10766-h.htm#p134">Game of</a><br> +Quotations, Greek and Latin, <a href="10766-h.htm#p219">to be avoided</a><br> + +<br> + +<a name="r"></a> +Rabbits, +<ul> + <li><a href="#p2167">Care of</a></li> +<li> <a href="10766-h.htm#p24">to Choose</a></li> +<li> Cold, <a href="#p1172">to Dress</a></li> +<li> <a href="#p1174">to Hash</a></li> +</ul><br> +Radishes, Turnip, <a href="#p1123">to Boil</a><br> +Ragoût +<ul> + <li><a href="#p1164"> of Cold Veal</a></li> +<li> <a href="#p1171">of Duck, Poultry, or Game</a></li> +<li> <a href="#p1112">Potato Balls</a></li> +</ul><br> +Rags, Linen, <a href="10766-h.htm#p457">Economy of</a><br> +<a href="#p1232">Raised Pie</a><br> +Raspberry +<ul> + <li><a href="#p2146">Ice Cream</a></li> +<li> <a href="#p2285">Vinegar</a></li> +<li> <a href="#p2148">Water Ice</a></li> +</ul><br> +Rates and Taxes in Arrear, <a href="#p1488">Indemnification against</a><br> +Rats, <a href="#p2467">to Destroy</a><br> +Reading +<ul> + <li>by Candle Light, <a href="10766-h.htm#p47424">Best Mode</a></li> +<li> <a href="#p1394"> in Bed</a></li> +</ul><br> +Ready +<ul> + <li>Money Purchases, Benefit of (<a href="#p990">1</a>)-(<a href="#p991">2</a>) (<a href="#p994">3</a>)</li> +<li> <a href="#p2775">Reckoner for Marketing</a></li> +</ul><br> +Rebuses, <a href="10766-h.htm#p69">Example of</a><br> +<a href="#p1460">Receipts for Wages paid</a><br> +Recipes, Miscellaneous Medicinal (<a href="10766-h.htm#p578">1</a>)-(<a href="10766-h.htm#p588">2</a>)<br> +Recovery +<ul> + <li>of Damages by Workmen from Employer (<a href="#p1606">1</a>)-(<a href="#p1609">2</a>)</li> +<li> of Land or Real Estate, <a href="#p1605">Limitation of</a></li> +</ul><br> +Red +<ul> + <li>Cabbage, <a href="#p1661">to Pickle</a></li> +<li> <a href="#p2501">Cement</a></li> +<li> <a href="#p2124">Currant Jelly</a></li> +</ul><br> +Redowa Waltz, <a href="10766-h.htm#p147">Described</a><br> +Refrigerants, +<ul> + <li><a href="10766-h.htm#p770">Nature of</a></li> +<li> <a href="10766-h.htm#p897">Properties of</a></li> +</ul><br> +Registration +<ul> + <li><a href="#p1959">of Births</a></li> +<li> of Deaths (<a href="#p1963">1</a>)-(<a href="#p1964">2</a>)</li> +</ul><br> +Regularity in Living, <a href="#p1769">Benefits of</a><br> +<a href="#p2233">Relish for Chops</a><br> +Remedies, +<ul> + <li> <a href="10766-h.htm#p769">Chemical</a> </li> +<li> <a href="10766-h.htm#p782">Mechanical</a></li> +</ul><br> +Rent, +<ul> + <li><a href="#p1497">Care of Receipts for</a></li> +<li> Distraining for, <a href="#p1582">Expenses</a> / Broker's Charges, <a href="#p1529">Delivery of</a> / <a href="#p1523">Legal and Illegal</a></li> +<li> <a href="#p1526">Due from Bankrupts</a></li> +<li> Form of Receipt (<a href="#p1495">1</a>)-(<a href="#p1496">2</a>)</li> +<li> Goods Seized for, <a href="#p1530">Valuation and Sale of</a></li> +<li> <a href="#p1527">Illegal Charges on Distraining for</a></li> +<li> <a href="#p1494">Legal Tender of</a></li> +<li> <a href="#p1522">Mode of Recovering</a></li> +<li> Payment of, <a href="#p1491">Imperative</a></li> +<li> Receipt for, <a href="#p1493">Legal Form of</a></li> +<li> <a href="#p1492">the Proper Person to Demand it</a></li> +<li> <a href="#p1490">When Legally Payable</a></li> +</ul><br> +Repairs +<ul> + <li><a href="#p1477">by Tenant</a></li> +<li> of Household Property, <a href="#p1478">Landlord's Neglect of</a></li> +</ul><br> +Reptiles, Bites of, <a href="#p1365">to Treat</a><br> +Respirators, <a href="#p1776">Charcoal</a><br> +<a href="#p1002">Revolving Ovens</a><br> +Rheumatic Gout, <a href="#p2392">Mixture for</a><br> +Rheumatism, +<ul> + <li><a href="#p2390">Pills for</a></li> +<li> Remedy for (<a href="10766-h.htm#p635">1</a>) (<a href="#p2422">2</a>)</li> +</ul><br> +Rhubarb, +<ul> + <li><a href="10766-h.htm#p571">and Magnesia Powders</a></li> +<li> <a href="#p1634">to Preserve</a></li> +<li> <a href="10766-h.htm#p739">Uses of</a></li> +<li> <a href="#p2273">Wine</a></li> +</ul><br> +Rice, +<ul> + <li>and Apples for Children (<a href="10766-h.htm#p47428">1</a>) (<a href="#p2083">2</a>)</li> +<li> to Boil, <a href="#p1294">for Curry</a></li> +<li> Bread, <a href="#p1019">to Make</a></li> +<li> to Dress, <a href="#p1292">Black Man's Recipe</a></li> +<li> <a href="#p1288">Dumplings</a></li> +<li> <a href="#p1295">Lemon</a></li> +<li> <a href="#p1306">Pancakes</a></li> +<li> Pudding, Cold, <a href="#p1297">to Re-dress</a></li> +<li> <a href="#p2080">with Fruit for Children</a></li> +<li> <a href="10766-h.htm#p465">without Eggs</a></li> +<li> Yellow, <a href="#p1293">to Dress</a></li> +</ul><br> +Rickets, <a href="10766-h.htm#p636">Remedy for</a><br> +<a href="10766-h.htm#p810">Rigollot's Mustard Leaves for Poultices</a><br> +Rings, +<ul> + <li> <a href="#p2746">Finger</a></li> +<li> Wedding (<a href="#p1979">1</a>)-(<a href="#p1980">2</a>)</li> +</ul><br> +Ringworm, +<ul> + <li><a href="10766-h.htm#p637">Remedy for</a></li> +<li> <a href="#p2416">Treatment of</a></li> +</ul><br> +Roasting, +<ul> + <li>Loss Occasioned by (<a href="#p1066">1</a>)-(<a href="#p1067">2</a>)</li> +<li> <a href="#p1065">Rationale of</a></li> +<li> Remarks on (<a href="#p1035">1</a>)-(<a href="#p1067">2</a>)</li> +</ul><br> +<a href="#p2404">Roche's Embrocation for Hooping Cough</a><br> +Rolls, +<ul> + <li><a href="#p1023"> to Make</a></li> +<li> French, <a href="#p1022">to Make</a></li> +</ul><br> +Roots, Greens, Salads, <a href="#p1092">How to Refresh</a><br> +Rose +<ul> + <li>Leaves, <a href="10766-h.htm#p725">Uses of</a></li> +<li> Oil, <a href="#p1704">Red</a></li> +</ul> +Roses, +<ul> + <li><a href="#p1710">Milk of</a></li> +<li> <a href="#p1705">Oil of</a></li> +</ul> +Rose-trees, <a href="10766-h.htm#p277">to Clear from Blight</a><br> +Rosewood Furniture, +<ul> + <li> <a href="10766-h.htm#p383">to Polish</a></li> +<li> <a href="#p1438">Imitation of</a></li> +</ul><br> +Royal Family, How to Address (<a href="10766-h.htm#p238">1</a>)-(<a href="10766-h.htm#p239">2</a>)<br> +<a href="#p2594">Royal Game of Goose</a><br> +Rubefacients, +<ul> + <li><a href="10766-h.htm#p766">Nature of</a></li> +<li> <a href="10766-h.htm#p898">Properties of</a></li> +</ul><br> +Rules, +<ul> + <li><a href="10766-h.htm#p181">and Hints for Correct Speaking</a></li> +<li> <a href="#p2183">of Conduct</a></li> +<li> Domestic, <a href="10766-h.htm#p439">Mrs. Hamilton's</a></li> +<li> for Marketing, <a href="10766-h.htm#p44">Dr. Kitchiner's</a></li> +<li> <a href="10766-h.htm#p909">for Preservation of Health</a></li> +<li> <a href="10766-h.htm#p196">of Pronunciation</a></li> +<li> Special, <a href="10766-h.htm#p908">for Prevention of Cholera</a></li> +</ul><br> +Rum, <a href="#p2284">Buttered</a><br> +Rumpsteak, +<ul> + <li> <a href="#p1158">and Onion Sauce</a></li> +<li> <a href="#p1231">Pie</a></li> +</ul><br> +Rust, +<ul> + <li> on Steel and Iron, <a href="10766-h.htm#p370">to Remedy</a></li> +<li> Steel Goods, to Preserve from (<a href="10766-h.htm#p414">1</a>)-(<a href="10766-h.htm#p415">2</a>)</li> +</ul><br> +<a href="#p2383">Rustic Work Seats for Models</a><br> +<a href="#p1016">Rye and Wheat Flour</a><br> + +<br> + +<a name="s"></a> +<a href="#p2231">Sage and Onion Sauce</a><br> +Sailors, <a href="#p1130">Cookery for</a><br> +<a href="10766-h.htm#p642">St. Vitus's Dance</a><br> +<a href="#p2153">Sal-Ammoniac as a Freezing Mixture</a><br> +Salad, +<ul> + <li><a href="#p1267">French Mode of Dressing</a></li> +<li> <a href="#p1266"> to Choose</a></li> +<li> <a href="#p1266">to Mix</a></li> +<li> <a href="#p1268">Mixture in Verse</a></li> +</ul><br> +Sale of Food and Drugs Acts, <a href="#p2747">Extracts from</a><br> +Salivation, <a href="10766-h.htm#p522">Gargle for</a><br> +Sally Lunn Tea Cakes, <a href="#p1024">to Make</a><br> +Salmon +<ul> + <li><a href="#p2642">to Carve</a></li> +<li> <a href="10766-h.htm#p5">to Choose</a></li> +</ul><br> +Salt, +<ul> + <li>Beef and Pork, <a href="#p1131">Stew of</a></li> +<li> Drying for Table, <a href="10766-h.htm#p47419">Hint on</a></li> +<li> Liquor of Boiled Meat, <a href="#p1076">How to Use</a> </li> +<li> Meat, Treatment of, <a href="#p1076">before Boiling</a></li> +</ul><br> +Salts, <a href="#p2466">Preston</a><br> +Salutations, <a href="#p2010">Advice on</a><br> +Sal-Volatile, +<ul> + <li><a href="10766-h.htm#p453">to Restore Colours</a></li> +<li> <a href="10766-h.htm#p702">Use of</a></li> +</ul><br> +Samphire, <a href="#p1670">to Pickle</a><br> +Sandwiches, <a href="#p1201">Anchovy</a><br> +Sarsaparilla, +<ul> + <li><a href="#p2465">Decoction of</a></li> +<li> <a href="10766-h.htm#p760">Uses of</a></li> +</ul><br> +Satin +<ul> + <li><a href="#p2721">to Clean</a></li> +<li> White, <a href="#p2720">to Clean</a></li> +</ul><br> +Sauce, +<ul> + <li> <a href="#p2225">Apple</a></li> +<li> <a href="#p2228">Beef Gravy</a></li> +<li> <a href="#p2229">Chutney</a></li> +<li> <a href="#p2224">Fish</a></li> +<li> <a href="#p2226">Grill</a></li> +<li> <a href="#p2223">Liver, for Fish</a></li> +<li> <a href="#p2231">Sage and Onions</a></li> +<li> <a href="#p2227">Tomato</a></li> +<li> <a href="#p2230">Wow-wow</a></li> +</ul><br> +Saucepan, <a href="#p1031">Uses of</a><br> +<a href="#p1185">Sausages</a> +<ul> + <li><a href="#p2756"> Adulteration of</a></li> +<li> <a href="#p1260">Beef</a></li> +<li> <a href="#p1185">Bologna</a></li> +<li> <a href="#p1188">Mutton</a></li> +<li> <a href="#p1186">Oxford</a></li> +<li> <a href="#p1190">to Prepare Skins for</a></li> +<li> <a href="#p1189">Veal</a></li> +<li> <a href="#p1187">Worcester</a></li> +</ul> +Saveloys, <a href="#p1191">to Make</a><br> +Scalds, +<ul> + <li><a href="#p2435">Cure for</a></li> +<li> Treatment of (<a href="#p1317">1</a>)-(<a href="#p1318">2</a>)</li> +</ul><br> +Scammony, <a href="10766-h.htm#p745">Uses of</a><br> +Scandal, <a href="10766-h.htm#p160">Live it Down</a><br> +Scarification, <a href="10766-h.htm#p850">Surgical Use of </a><br> +Scarlet Fever, <a href="10766-h.htm#p638">Remedy for</a><br> +Scent-bag, <a href="#p1677">Lavender</a><br> +<a href="10766-h.htm#p155">Schottische</a><br> +Scones, <a href="#p1307">to Make</a><br> +Scotch +<ul> + <li><a href="#p1205">Barley Broth</a></li> +<li> <a href="#p1204">Brose</a></li> +<li> <a href="#p1879">Fingering Wool</a></li> +<li> <a href="#p1203">Porridge</a></li> +<li> <a href="#p2282">Punch</a></li> +<li> <a href="#p1193">Woodcock</a></li> +</ul><br> +Scottish +<ul> + <li>Brogue, <a href="10766-h.htm#p194">Hints for Correction of</a></li> +<li> <a href="10766-h.htm#p170">Dialect</a> (<a href="10766-h.htm#p179">Importance of Correcting</a>)</li> +</ul><br> +Scouring +<ul> + <li> Bedrooms, <a href="10766-h.htm#p334">Hints about</a></li> +<li> Boards, <a href="10766-h.htm#p399">Directions for</a></li> +<li> <a href="10766-h.htm#p432">Drops for Removing Grease</a></li> +</ul><br> +Scratches, <a href="#p2415">Treatment of</a><br> +<a href="10766-h.htm#p313">Screw-box</a><br> +Screws and Nails (<a href="10766-h.htm#p311">1</a>)-(<a href="10766-h.htm#p312">2</a>)<br> +Scrofula, <a href="10766-h.htm#p639">Remedy for</a><br> +Scrofulous Ulcerations, <a href="10766-h.htm#p545">Ointment for</a><br> +Scurf, +<ul> + <li><a href="#p2417">Ointment for</a></li> +<li> <a href="#p2418">Treatment of</a></li> +</ul><br> +Scurvy, <a href="10766-h.htm#p640">Remedy for</a><br> +<a href="#p1230">Sea Pie</a><br> +Sea water, Artificial, <a href="#p2458">to Prepare</a><br> +Seaweeds, <a href="#p2337">to Collect and Prepare</a><br> +<a href="10766-h.htm#p530">Sedative Lotion</a><br> +Sedatives, <a href="10766-h.htm#p899">Properties of</a><br> +<a href="#p2294">Seidlitz Powders</a><br> +Self-Praise, <a href="#p2002">Avoidance of</a><br> +Selling on Credit, <a href="#p993">Reasons for</a><br> +Semicolon, <a href="10766-h.htm#p202">Nature and Value of</a><br> +Senna +<ul> + <li>and Manna, <a href="#p2089">to Render Palatable</a></li> +<li> Confections (<a href="10766-h.htm#p492">1</a>)-(<a href="10766-h.htm#p493">2</a>)</li> +<li> <a href="10766-h.htm#p738">Properties and Uses of</a></li> +</ul><br> +Separation of Man and Wife, <a href="#p1567">Deed of</a><br> +September, +<ul> + <li><a href="10766-h.htm#p266">Flowers for</a></li> +<li> <a href="10766-h.htm#p39">Food in Season in</a></li> +</ul><br> +Servant, +<ul> + <li>Deceased, <a href="#p1458">Who may Claim Wages due to</a></li> +<li> Incapacitated from Work, <a href="#p1454">Law Relating to</a></li> +<li> <a href="#p1451">Leaving Without Due Notice</a></li> +<li> Liability of, <a href="#p1450">for Breakages</a></li> +<li> Medical Attendance for, <a href="#p1462">Liability of Employer</a></li> +<li> Purchases Made by, <a href="#p1469">for Employer</a></li> +<li> <a href="#p1465">Reservation of Special Privileges by</a></li> +<li> Seduced from Employment, <a href="#p1467">Employer's Recovery</a></li> +<li> <a href="#p1468">When he may Refuse to perform Certain Duties</a></li> +<li> <a href="#p1461">Woman, Married, Entitled to Receive her Wages</a></li> +</ul> +Servants, +<ul> +<li>Character, <a href="#p1470">Law Respecting</a></li> +<li> Disabled by Sickness, <a href="#p1455">Law Relating to</a></li> +<li> <a href="#p1441">Dismissal of</a></li> +<li> Dismissed, <a href="#p1463">Wages Claimed by</a></li> +<li> Hired by the Year, Law Relating to (<a href="#p1456">1</a>)-(<a href="#p1457">2</a>)</li> +<li> <a href="#p1441">Hiring of</a></li> +<li> Ill-paid and Young, <a href="10766-h.htm#p47436">Caution as to</a></li> +<li> Livery, <a href="#p1452">Special Law Concerning</a></li> +<li> Menial, <a href="#p1445">Agreements with</a></li> +<li> <a href="#p1468">Responsibility of Employers for</a></li> +<li> <a href="#p2065">should not Sleep with Children</a></li> +<li> <a href="#p1465">Special Hirings</a></li> +<li> <a href="#p2202">Treatment of</a></li> +</ul><br> +Sesquicarbonate +<ul> + <li>of Ammonia, <a href="10766-h.htm#p704">Uses of</a></li> +<li> of Soda, <a href="10766-h.htm#p774">Uses of</a></li> +</ul><br> +<a href="#p1245">Seven-Bell Pasty</a><br> +Seville Oranges, <a href="10766-h.htm#p771">Properties and Uses of</a><br> +Sewing, +<ul> +<li>by Candlelight, <a href="10766-h.htm#p47433">Hint on</a></li> +<li> <a href="10766-h.htm#p451">When best done</a></li> +</ul><br> +Shalots, <a href="#p1662">to Pickle</a><br> +<a href="10766-h.htm#p467">Shanks of Mutton for Stock</a><br> +Sheep, fed near Sea, <a href="#p1783">Why Flesh of Nutritious</a><br> +Sheepskins, Dried, <a href="10766-h.htm#p305">for Hearthrugs</a><br> +Sheets, to Mend (<a href="10766-h.htm#p47415">1</a>) (<a href="10766-h.htm#p47423">2</a>)<br> +Shelves in Tool Closet (<a href="10766-h.htm#p315">1</a>) (<a href="10766-h.htm#p317">2</a>)<br> +Sherbet, <a href="#p2292">to Prepare</a><br> +<a href="#p1875">Shetland Wool</a><br> +Shirts, <a href="10766-h.htm#p47423">to Mend</a><br> +Shocks, Violent, <a href="#p1329">Treatment of</a><br> +Shoes, +<ul> + <li><a href="#p2244">Blacking for</a></li> +<li> <a href="#p2240">to Clean</a></li> +<li> Waterproofing for (<a href="#p2245">1</a>)-(<a href="#p2246">2</a>)</li> +</ul><br> +Shop, Directions for Taking (<a href="#p2598">1</a>)-(<a href="#p2609">2</a>)<br> +Shopkeeper, <a href="#p2608">Duties of</a><br> +Shopkeeping, <a href="#p2609">Useful Work on</a><br> +Shrimps, <a href="10766-h.htm#p10">to Choose</a><br> +Sialogogues, +<ul> + <li><a href="10766-h.htm#p764">Nature of</a></li> +<li> <a href="10766-h.htm#p900">Properties of</a></li> +</ul><br> +Sick, Visiting the, Cautious as to (<a href="10766-h.htm#p47412">1</a>) (<a href="#p1373">2</a>)<br> +Sick-room, +<ul> + <li><a href="#p2323">Borax in</a></li> +<li> <a href="#p2131">Jelly for</a></li> +</ul><br> +Sideboard, <a href="#p2618">Utility of</a><br> +Signature, <a href="10766-h.htm#p229">How to Write it</a><br> +<a href="#p970">Signification of Names</a><br> +<a href="#p962">Signs of the Weather</a><br> +Silk, +<ul> + <li>Black, <a href="#p2256">to Revive</a></li> +<li> <a href="#p2721">to Clean</a></li> +<li> to Dye (<a href="#p2704">1</a>)-(<a href="#p2710">2</a>)</li> +<li> Embroidery, <a href="#p1899">Stitches in</a></li> +<li> Flowered, <a href="#p2720">to Clean</a></li> +<li> <a href="#p2261">to Remove Grease Spots from</a></li> +<li> <a href="#p2255">to Renovate</a></li> +<li> <a href="#p2257">to Restore Colour of</a></li> +<li> Thread, <a href="#p1886">How Made</a></li> +<li> Various Kinds of (<a href="#p1887">1</a>)-(<a href="#p1893">2</a>)</li> +</ul><br> +Silver, +<ul> + <li><a href="10766-h.htm#p409">to Clean</a></li> +<li> Nitrate of, <a href="10766-h.htm#p780">Uses of</a></li> +<li> Poisoning by, <a href="#p1351">Treatment of</a></li> +<li> <a href="10766-h.htm#p403">to Remove Ink Stains from</a></li> +</ul><br> +<a href="10766-h.htm#p29ii">Simmering Meat</a><br> +Simplicity and Grace, <a href="#p1933">Desirability of</a><br> +Singing, <a href="#p1759">Utility of</a><br> +<a href="#p2586">Single Pool</a> (Billiards)<br> +Sinks, <a href="10766-h.htm#p344">to Disinfect</a><br> +<a href="10766-h.htm#p156">Sir Roger de Coverley Dance Described</a><br> +Skeleton +<ul> + <li><a href="#p2331">Fruits</a></li> +<li> <a href="#p2330">Leaves</a></li> +</ul><br> +Skin, +<ul> + <li>Diseases of, <a href="#p1721">How generally Caused</a></li> +<li> <a href="10766-h.htm#p919">Necessity of Keeping it Clean</a></li> +<li> <a href="#p1685">to Soften</a></li> +</ul><br> +<a href="#p2589">Skittle Pool</a> (Billiards)<br> +Sky, Colour of, <a href="#p964">a Sign of the Weather</a><br> +Skylarks, <a href="#p2162">Care of</a><br> +Sleep, +<ul> + <li><a href="#p1761">How to Obtain</a></li> +<li> of Children, Duration (<a href="#p2056">1</a>)-(<a href="#p2064">2</a>)</li> +</ul><br> +<a href="10766-h.htm#p834">Sling for the Arm</a><br> +<a href="#p2763">Sloe Wine</a><br> +Slugs, to Destroy (<a href="10766-h.htm#p280">1</a>) (<a href="#p2468">2</a>)-(<a href="#p2469">3</a>)<br> +Small Birds, <a href="#p2340">to Stuff</a><br> +Small-pox, Pitting in, +<ul> + <li> to Prevent (<a href="10766-h.htm#p583">1</a>)-(<a href="10766-h.htm#p586">2</a>) (<a href="#p2437">3</a>)</li> +<li> <a href="10766-h.htm#p641">Remedy for</a></li> +</ul><br> +Smell of Paint, to Remove (<a href="10766-h.htm#p335">1</a>) (<a href="10766-h.htm#p336">2</a>)<br> +<a href="10766-h.htm#p28viii">Smithfield Hare</a><br> +Smoky Chimney, <a href="10766-h.htm#p345">to Guard Against</a><br> +Snails, +<ul> + <li><a href="10766-h.htm#p280">to Destroy</a></li> +<li> <a href="10766-h.htm#p281">Traps for</a></li> +</ul><br> +Snipe, +<ul> + <li><a href="#p2676">to Carve</a></li> +<li> <a href="10766-h.htm#p26">to Choose</a></li> +</ul><br> +Soap, +<ul> + <li>Honey, <a href="#p1680">to Make</a></li> +<li> <a href="10766-h.htm#p508">Liniment with Spanish Flies</a></li> +</ul> +Soapsuds, <a href="10766-h.htm#p441">Economy of</a><br> +Sociable, <a href="#p2007">How to be</a><br> +Society, +<ul> + <li> <a href="#p2013">Conduct in</a></li> +<li> Introduction to, <a href="#p1925">Etiquette of</a></li> +</ul><br> +Soda +<ul> + <li> <a href="#p2104">Cake</a></li> +<li> Carbonate of, <a href="10766-h.htm#p774">Properties and Uses of</a></li> +<li> Powders, <a href="10766-h.htm#p569">Compound</a></li> +</ul> +<a href="#p2293">Soda-water Powders</a><br> +Sofa, +<ul> + <li><a href="10766-h.htm#p302">to Choose</a></li> +<li> <a href="10766-h.htm#p384">to Clean</a></li> +</ul><br> +Soft Water, to Prepare (<a href="10766-h.htm#p342">1</a>) (<a href="10766-h.htm#p458">2</a>)<br> +Soldering, <a href="10766-h.htm#p348">Neat Mode of</a><br> +Soldiers, <a href="#p1130">Cookery for</a><br> +Sole, <a href="#p2641">to Carve</a><br> +Soles of Boots, Gutta Percha, <a href="#p2247">to Put on</a><br> +Solitaire, <a href="10766-h.htm#p135">Game of</a><br> +Song Birds, Care of (<a href="#p2156">1</a>)-(<a href="#p2162">2</a>)<br> +Soporifics, <a href="10766-h.htm#p901">Properties of</a><br> +Sore +<ul> + <li> Nipples, <a href="#p2408">Ointment for</a></li> +<li> Throat, <a href="#p2386">Gargle for</a></li> +<li> Inflammatory, <a href="10766-h.htm#p619">Remedy for</a></li> +</ul> +Sores, <a href="#p1777">Charcoal applied to</a><br> +Soup, +<ul> + <li> <a href="#p1214">Asparagus</a></li> +<li> <a href="#p1215">Carrot</a></li> +<li> <a href="#p1210">Clear Gravy</a></li> +<li> French Beef, <a href="#p1134">to Prepare</a></li> +<li> <a href="#p1132">Mutton</a></li> +<li> <a href="#p1133">Pea</a></li> +<li> <a href="#p1211">Portable</a></li> +<li> <a href="#p1213">Vegetable</a></li> +<li> <a href="#p1212">Vermicelli</a></li> +</ul><br> +Spanish +<ul> + <li><a href="10766-h.htm#p142">Dance</a></li> +<li> Fly, <a href="#p1363">Poisoning by, Treatment for</a> / <a href="10766-h.htm#p767">Uses of</a></li> +</ul><br> +Spasmodic Disorders, <a href="10766-h.htm#p65112">Prescription for </a><br> +Speaking, +<ul> + <li>Correctly, <a href="10766-h.htm#p181">Rules and Hints for</a></li> +<li> Errors in (<a href="10766-h.htm#p161">1</a>)-(<a href="10766-h.htm#p168">2</a>)</li> +<li> <a href="10766-h.htm#p180">Correction of</a></li> +</ul><br> +<a href="#p1939">Special Marriage Licences</a><br> +Speculation, <a href="10766-h.htm#p105">Game of</a><br> +Spelling, <a href="10766-h.htm#p214">Hints upon</a><br> +<a href="#p2237">Spirit Polish</a><br> +Spit, <a href="#p1028">How to Use</a><br> +Splints, <a href="10766-h.htm#p836">Substitutes for</a><br> +Sponge Cake (<a href="#p2108">1</a>)-(<a href="#p2109">2</a>) +<ul> + <li><a href="#p2110">Almond</a></li> +<li> <a href="#p2121">Lemon</a></li> +</ul><br> +Sponges, <a href="#p1712">to Clean</a><br> +<a href="10766-h.htm#p809">Spongio-Piline for Poultices</a><br> +Spots from Furniture, <a href="10766-h.htm#p452">to Remove</a><br> +Sprains, +<ul> + <li><a href="10766-h.htm#p956">Homœopathic Treatment of</a></li> +<li> Remedy for (<a href="#p2422">1</a>)-(<a href="#p2423">2</a>)</li> +</ul><br> +<a href="10766-h.htm#p653">Spring Aperients</a><br> +<a href="10766-h.htm#p70">Square Words</a><br> +Squills, <a href="10766-h.htm#p753">Uses of</a><br> +Squinting, <a href="#p2389">Remedy for</a><br> +Squirrels, <a href="#p2166">Care of</a><br> +Stable, <a href="#p2328">Vaseline in the</a><br> +Staining, <a href="#p1413">General Observations on</a><br> +Stains from +<ul> + <li>Books, <a href="10766-h.htm#p426">to Extract</a></li> +<li>Floors, <a href="10766-h.htm#p431">to Remove</a></li> +<li>the Hands, <a href="#p1683">to Remove</a></li> +</ul><br> +Stair Carpet, <a href="10766-h.htm#p379">to Sweep</a><br> +<a href="#p1384">Staircase on Fire</a><br> +Stamp On Envelope, <a href="10766-h.htm#p224">Where to Place</a><br> +Stamped +<ul> + <li><a href="#p1531"> Agreements between Landlord and Tenant</a>, <a href="#p1532">Correspondence respecting</a></li> +<li> Documents, <a href="#p1533">Importance of</a></li> +<li><a href="#p2769">Stamps for Bills of Exchange, &c.</a></li> +</ul><br> +Star (or Asterisk), <a href="10766-h.htm#p213">Definition of</a><br> +Starch, +<ul> + <li><a href="#p2742">Gum Arabic</a></li> +<li> <a href="10766-h.htm#p588">Mucilage of</a></li> +<li> Paste Models, <a href="#p2361">to Form</a></li> +</ul><br> +Steel, +<ul> + <li>Rust on, <a href="10766-h.htm#p370">to Remedy</a></li> +<li> Goods, to Preserve from Rust (<a href="10766-h.htm#p414">1</a>)-(<a href="10766-h.htm#p415">2</a>)</li> +</ul><br> +Stew, +<ul> + <li> Irish, <a href="#p1162">to Prepare</a></li> +<li> Palatable, <a href="#p1163">to Prepare</a></li> +</ul><br> +Stimulant +<ul> + <li><a href="10766-h.htm#p563">and Tonic Mixture</a></li> +<li> <a href="10766-h.htm#p523">Gargle</a></li> +<li> <a href="10766-h.htm#p539">Lotion</a></li> +</ul> +Stimulants, +<ul> + <li><a href="10766-h.htm#p691">General</a></li> +<li> <a href="10766-h.htm#p728">Local</a></li> +<li> <a href="10766-h.htm#p691">Nature and Uses of</a></li> +<li> <a href="10766-h.htm#p902">Properties of</a></li> +</ul><br> +Sting of Nettle, <a href="#p2432">Cure for</a><br> +Stings +<ul> + <li>of Bees and Wasps, Cure for (<a href="#p2430">1</a>)-(<a href="#p2431">2</a>)</li> +<li> of Insects, <a href="#p1367">to Treat</a></li> +</ul><br> +Stock, +<ul> + <li>Brown (<a href="#p1223">1</a>)-(<a href="#p1224">2</a>)</li> +<li> <a href="10766-h.htm#p467">from Shanks of Mutton</a></li> +</ul><br> +Stockings, Worsted and Lambswool, <a href="#p2264">to Mend</a><br> +Stomach, Inflammation of, <a href="10766-h.htm#p618">Remedy for</a><br> +<a href="10766-h.htm#p564">Stomachic Mixture</a><br> +Stomachics, <a href="10766-h.htm#p903">Properties of</a><br> +Stone, <a href="#p1414">to Stain</a><br> +Stoppers of Bottles, <a href="10766-h.htm#p357">to Loosen</a><br> +Stoves, +<ul> + <li>Blacking for, <a href="10766-h.htm#p396">to Make</a></li> +<li> <a href="10766-h.htm#p395">Brunswick Black for</a></li> +</ul><br> +Strap, Leather, <a href="10766-h.htm#p47429">Convenience of</a><br> +<a href="#p1222">Strasburg Potted Meat</a><br> +Straw +<ul> + <li>Bonnets, <a href="#p2728">to Bleach</a> / <a href="#p2726">to Clean</a></li> +<li> Matting, <a href="10766-h.htm#p381">to Clean</a></li> +</ul><br> +Strawberry +<ul> + <li><a href="#p2145">Ice Cream</a></li> +<li> <a href="#p2147">Water Ice</a></li> +</ul><br> +Stuffing Birds, Quadrupeds, &c. (<a href="#p2339">1</a>)-(<a href="#p2340">2</a>)<br> +<a href="#p1226">Stuffing for Goose or Duck</a><br> +Styptics, <a href="10766-h.htm#p904">Properties of</a><br> +<a href="#p2446">Succedaneum, Tooth Stopping</a><br> +Sucking Pig, to Carve (<a href="#p2626">1</a>) (<a href="#p2663">2</a>)<br> +<a href="10766-h.htm#p577">Sudorific Powders</a><br> +Sudorifics, <a href="10766-h.htm#p905">Properties of</a><br> +Suet +<ul> + <li>Dumplings, <a href="10766-h.htm#p47414">Hint on Boiling</a></li> +<li> Pudding, <a href="#p1280">Plain</a></li> +</ul><br> +Suffocation +<ul> + <li>from Charcoal Fumes, <a href="#p1372">to Treat</a></li> +<li> from Noxious Gases, <a href="#p1338">Treatment for</a></li> +</ul><br> +<a href="10766-h.htm#p169">Suffolk Dialect</a><br> +Sugar +<ul> + <li><a href="#p2120">Biscuits</a></li> +<li> <a href="#p1956">Icing for Wedding Cake</a></li> +</ul><br> +Sulphate +<ul> + <li> of Copper, <a href="10766-h.htm#p779">Uses of</a></li> +<li> of Potash, <a href="10766-h.htm#p748">Properties and Uses of</a></li> +<li> <a href="10766-h.htm#p727">of Zinc </a>, <a href="10766-h.htm#p482">Eye-wash</a></li> +</ul> +<a href="10766-h.htm#p736">Sulphur</a> +<ul> + <li><a href="10766-h.htm#p572">and Potash Powders</a></li> +<li> <a href="10766-h.htm#p495">and Senna Confection</a></li> +</ul> +Sulphuric Ether, +<ul> + <li> Compound Spirit, <a href="10766-h.htm#p693">Uses of</a></li> +<li> <a href="10766-h.htm#p709">Nature and Uses of</a></li> +</ul><br> +<a href="#p2291">Summer Champagne</a><br> +Sun, Warmth of, in Dwelling, <a href="10766-h.htm#p914">Essential</a><br> +Sunburn, <a href="#p2442">Wash for</a><br> +Sunstroke, <a href="#p1339">Treatment for</a><br> +Superiority, Intellectual, <a href="10766-h.htm#p220">Rudeness in Boasting of</a><br> +Suppers, <a href="#p1251">My Wife's</a><br> +Surgery, <a href="10766-h.htm#p796">Domestic</a><br> +Surgical +<ul> + <li><a href="10766-h.htm#p797">Dressings</a>, <a href="10766-h.htm#p798">Instruments for</a> / <a href="10766-h.htm#p799">Materials for</a></li> +<li> Operations, <a href="10766-h.htm#p838">Minor</a></li> +</ul><br> +Swearing, <a href="#p1995">Avoidance of </a><br> +Sweet +<ul> + <li><a href="#p2745">Bags for Linen</a></li> +<li> Dishes, Cold, to Redress (<a href="#p1296">1</a>)-(<a href="#p1299">2</a>)</li> +</ul><br> +Sweetbread, to Prepare (<a href="#p1194">1</a>)-(<a href="#p1195">2</a>)<br> +Swimming (<a href="#p1397">1</a>)-(<a href="#p1412">2</a>) +<ul> + <li>Belts, <a href="#p1412">to Make</a></li> +<li> <a href="#p1401">Comfort in</a></li> +<li> <a href="#p1408">Cramp in</a></li> +<li> Dr. Franklin's Advice on (<a href="#p1398">1</a>)-(<a href="#p1411">2</a>)</li> +<li> Kite, <a href="#p1411">Aid of</a></li> +</ul><br> +Syrup, +<ul> + <li><a href="#p2139">Apples in</a></li> +<li> <a href="#p2138">Indian</a></li> +<li> <a href="#p1629">to Make</a></li> +<li><a href="#p2137">Orange or Lemon Peel</a></li> +</ul><br> + +<br> + +<a name="t"></a> +Table +<ul> + <li> <a href="#p2771">of Days from One Month to Another</a></li> +<li> <a href="#p2772">of Expenses, Income, and Wages</a></li> +<li> <a href="#p2773">of Interest for Savings, Investments, &c.</a></li> +<li> <a href="#p2770">of Percentages</a></li> +</ul><br> +Table, Dinner, How to Lay Neatly (<a href="10766-h.htm#p4746">1</a>) (<a href="#p2617">2</a>) / <a href="#p2623">Room, Economy of</a><br> +Table-covers, <a href="10766-h.htm#p404">to Remove Ink Stains from</a><br> +Tables, Dining, <a href="10766-h.htm#p385">to Polish</a> / <a href="10766-h.htm#p330">to Preserve</a><br> +Tamarind +<ul> + <li>Drink (<a href="10766-h.htm#p566">1</a>)-(<a href="10766-h.htm#p567">2</a>)</li> +<li> <a href="10766-h.htm#p734">Uses of</a></li> +</ul><br> +Tapestry +<ul> + <li><a href="#p1921">of Auxerre</a></li> +<li> <a href="#p1920">Painting</a></li> +</ul><br> +Tart, Cold Apple, <a href="#p1298">to Re-dress</a><br> +Tartar, +<ul> + <li><a href="10766-h.htm#p744">Cream of</a></li> +<li> <a href="10766-h.htm#p758">Emetic</a></li> +<li> <a href="10766-h.htm#p547">Ointment</a></li> +</ul> +Tartaric Acid, <a href="10766-h.htm#p777">Uses of </a><br> +Tarts, <a href="#p1249">Paste for</a><br> +Taste of Medicine, to Prevent (<a href="10766-h.htm#p685">1</a>)-(<a href="10766-h.htm#p686">2</a>)<br> +Tatting, +<ul> + <li> or Frivolité, Instructions in (<a href="#p1833">1</a>)-(<a href="#p1840">2</a>)</li> +<li> <a href="#p1834">Implements for</a></li> +<li> <a href="#p1840">Picots in</a></li> +<li> Stitches in (<a href="#p1835">1</a>)-(<a href="#p1836">2</a>)</li> +<li> <a href="#p1838">Trefoil</a></li> +</ul><br> +<a href="#p1486">Taxes Payable by Landlord</a><br> +Tea, +<ul> + <li><a href="#p2757">Adulteration of</a></li> +<li> <a href="#p2295">Economy of</a></li> +<li> to Make (<a href="#p2296">1</a>)-(<a href="#p2298">2</a>)</li> +<li> Parties, <a href="#p2091">My Wife's</a></li> +<li> <a href="10766-h.htm#p443">Standing in Tin</a></li> + <li><a href="#p1799">Why Made with Boiling Water</a></li> +<li> <a href="#p1800">Why its First Infusion has the most Aroma</a></li> +<li> <a href="#p1796">Why it often Cures Headache</a></li> +</ul><br> +<a href="#p2099">Tea-cakes</a> +<ul> + <li>Sally Lunn, <a href="#p1024">to Make</a></li> +</ul><br> +Tea-kettle, <a href="10766-h.htm#p341">to Keep Clean</a><br> +Teal, <a href="#p1235">to Dress</a><br> +Teapots, China, <a href="10766-h.htm#p359">Desirability of</a><br> +Teeth, <a href="#p1687">Solution for</a><br> +<a href="#p2443">Teething</a><br> +<ul> + <li><a href="10766-h.htm#p957">Homœopathic Treatment of</a></li> +</ul><br> +Telegraph, <a href="#p1978">Love's</a><br> +Temper, +<ul> + <li>Female, <a href="#p2184">Management of</a></li> +<li> Keep Your (<a href="10766-h.htm#p4748">1</a>) (<a href="#p1991">2</a>)</li> +</ul><br> +Temperance, Benefits of (<a href="#p1764">1</a>)-(<a href="#p1767">2</a>)<br> +Tenancies, +<ul> + <li><a href="#p1483">Notices Relating to</a></li> +<li> Yearly, <a href="#p1484">Terms of </a></li> +</ul> +Tenant +<ul> + <li>and Landlord, Law of (<a href="#p1471">1</a>)-(<a href="#p1533">2</a>)</li> +<li> <a href="#p1487">Indemnity to Incoming Tenant</a></li> +<li> <a href="#p1498">Notice to Quit</a></li> +<li> <a href="#p1531">Stamped Agreements</a></li> +</ul><br> +<a href="10766-h.htm#p802">Tent of Lint</a><br> +<a href="#p1480">Termination of Leases</a><br> +<a href="#p1922">Terra Cotta Painting</a><br> +<a href="#p1034">Theory of Cooking</a><br> +Thinning the Blood, <a href="#p2454">Mode of</a><br> +<a href="#p2592">Thirty-four Puzzle, The</a><br> +Throat, +<ul> + <li> Bone in, <a href="#p1332">Treatment for</a></li> +<li> Inflamed, <a href="10766-h.htm#p526">Gargle for</a></li> +<li> Inflammatory Sore, <a href="10766-h.htm#p619">Remedy for</a></li> +<li> Sore, <a href="#p2386">Gargle for</a></li> +</ul><br> +Thrush, <a href="10766-h.htm#p643">Remedy for</a><br> +Thrushes, <a href="#p2157">Care of</a><br> +Thumb, Dislocated, <a href="#p1323">Remedy for</a><br> +Tic-Douloureux, Remedy for (<a href="10766-h.htm#p644">1</a>) (<a href="#p2385">2</a>)<br> +Tincture +<ul> + <li><a href="#p2207">of Allspice</a></li> +<li> of Camphor, <a href="10766-h.htm#p938">its Uses</a></li> +<li> <a href="#p2308">of Lemon Peel</a></li> +</ul><br> +Tin, Poisoning by, <a href="#p1349">Treatment for</a><br> +Tin-ware, +<ul> + <li><a href="10766-h.htm#p444">Care of </a></li> +<li> <a href="10766-h.htm#p413">to Clean</a></li> +</ul><br> +Titled Persons, <a href="10766-h.htm#p235">to Address Properly</a><br> +<a href="10766-h.htm#p279">Toads, Uses of, in Gardens</a><br> +Toast, <a href="#p1202">Anchovy</a><br> +Toddy, <a href="#p2282">Whisky</a><br> +Toilet, +<ul> + <li> <a href="#p2320">Borax for the </a></li> +<li> <a href="#p1926">Etiquette of the</a></li> +<li> <a href="#p2326">Vaseline for the</a></li> +<li> <a href="#p1713"> Young Lady's</a></li> +</ul><br> +Tolu, <a href="10766-h.htm#p763">Uses of</a><br> +<a href="#p2227">Tomato Sauce</a><br> +Tongues, +<ul> + <li><a href="#p2664">to Carve</a></li> +<li> <a href="#p1652">to Cure</a></li> +<li> <a href="#p1651">Glazing for</a></li> +</ul><br> +Tonic, +<ul> + <li>Aperient, <a href="10766-h.htm#p656">Prescription for</a></li> +<li> <a href="10766-h.htm#p523">Gargle</a></li> +<li> <a href="10766-h.htm#p552">Pills</a></li> +<li> <a href="10766-h.htm#p570">Powders</a></li> +<li> and Stimulant, <a href="10766-h.htm#p563">Mixture</a></li> +</ul> +Tonics, +<ul> + <li>Nature and Uses of (<a href="10766-h.htm#p714">1</a>)-(<a href="10766-h.htm#p719">2</a>)</li> +<li> Prescriptions for (<a href="10766-h.htm#p65118">1</a>) (<a href="10766-h.htm#p65127">2</a>) (<a href="10766-h.htm#p65145">3</a>)</li> +<li> <a href="10766-h.htm#p906">Properties of </a></li> +</ul><br> +Tools, +<ul> + <li>Family Chests and Closets of, to Furnish (<a href="10766-h.htm#p308">1</a>)-(<a href="10766-h.htm#p324">2</a>)</li> +<li> <a href="10766-h.htm#p324">How to Find When Wanted</a></li> +<li> How to Keep in Place (<a href="10766-h.htm#p321">1</a>)-(<a href="10766-h.htm#p322">2</a>)</li> +<li> <a href="10766-h.htm#p319">Injured if Kept in Box</a></li> +<li> <a href="10766-h.htm#p310">Necessary for Household Use</a></li> +<li> Suspension of, <a href="10766-h.htm#p318">against Walls</a></li> +<li> <a href="10766-h.htm#p320">Visible when Hung against Wall</a></li> +</ul><br> +Toothache, Cure for (<a href="10766-h.htm#p645">1</a>) (<a href="#p2444">2</a>)<br> +Tooth-powder, +<ul> + <li><a href="#p1690">American</a></li> +<li> <a href="#p1688">Camphorated</a></li> +<li> <a href="#p1689">Myrrh</a></li> +<li> <a href="#p1691">Quinine</a></li> +</ul> +Tooth-stopping, +<ul> + <li><a href="#p2445">Gutta Percha</a></li> +<li> <a href="#p2446">Succedaneum</a></li> +</ul><br> +Tortoiseshell, <a href="#p1423">Imitation of</a><br> +Tow, <a href="10766-h.htm#p804">Surgical Uses of</a><br> +Towels, Worn, <a href="10766-h.htm#p47415">to Mend</a><br> +Tracing Paper, <a href="#p2343">to Make</a><br> +Tragacanth, <a href="10766-h.htm#p788">Properties and Uses of</a><br> +Travellers, +<ul> + <li><a href="#p1130">Cookery for</a></li> +<li> <a href="#p2281">Nightcap for</a></li> +</ul><br> +Trays, Japanned, <a href="10766-h.htm#p393">to Clean</a><br> +Trees, Mildew on, <a href="10766-h.htm#p278">to Remove</a><br> +<a href="#p1823">Tricotee, or Oriental Crochet</a><br> +<a href="#p2595">Troco, or Lawn Billiards</a> +<ul> + <li><a href="#p2596">Rules of</a></li> +</ul><br> +<a href="#p2581">Trou, Madame</a><br> +Trout, <a href="#p2647">to Carve</a><br> +Turbot, <a href="#p2637">to Carve</a><br> +Turkey, +<ul> + <li>to Carve (<a href="#p2626">1</a>) (<a href="#p2677">2</a>)</li> +<li> <a href="10766-h.htm#p19">to Choose</a></li> +<li> Cold, <a href="#p1172">to Dress</a></li> +<li>Pulled, <a href="#p1173">to Prepare</a></li> +</ul><br> + +Turnip Radishes, <a href="#p1123">to Boil</a><br> +Turnips, Cold, <a href="#p1121">to Dress</a><br> +<a href="#p2276">Turnip-wine</a><br> +Turpentine +<ul> + <li> <a href="10766-h.htm#p513">Enema</a></li> +<li> <a href="10766-h.htm#p509">Liniment</a></li> +<li> <a href="10766-h.htm#p755">Oil of</a></li> +<li> <a href="10766-h.htm#p749">Venice</a></li> +</ul><br> +<a href="#p1890">Tusseh Silk</a><br> +Typhus Fever, <a href="10766-h.htm#p646">Remedy for</a><br> + +<br> + +<a name="u"></a> +<a href="#p2022">Uncleanliness of Person Deprecated</a><br> +<a href="#p1073">Underdone Meat</a><br> +Unfermented Cakes (<a href="#p2098">1</a>)-(<a href="#p2100">2</a>)<br> +Unmarried Ladies, <a href="10766-h.htm#p236v">How to Address</a><br> +<a href="#p2482">Ure's, (Dr.,) Ink</a><br> +Urns, Japanned, <a href="10766-h.htm#p393">to Clean</a><br> + +<br> + +<a name="v"></a> +<a href="10766-h.htm#p215b">V, Use of, for W, Enigma on</a><br> +Valerian, <a href="10766-h.htm#p707">Nature and Uses of</a><br> +Valse +<ul> + <li><a href="10766-h.htm#p151">a Deux Temps</a></li> +<li> <a href="10766-h.htm#p148">Cellarius</a></li> +</ul><br> +Vapour Bath, Improvised (<a href="#p2451">1</a>)-(<a href="#p2452">2</a>)<br> +Varnish +<ul> + <li> <a href="10766-h.htm#p333">for Damp Walls</a></li> +<li> for Cabinet Work (<a href="10766-h.htm#p365">1</a>)-(<a href="10766-h.htm#p366">2</a>)</li> +</ul><br> +Vaseline, Uses of (<a href="#p2324">1</a>)-(<a href="#p2328">2</a>)<br> +Veal +<ul> + <li><a href="#p1159">à la mode</a></li> +<li> Breast of, <a href="#p2662">to Carve</a></li> +<li> <a href="10766-h.htm#p13">to Choose</a></li> +<li> Cold, <a href="#p1164">Ragoût of </a></li> +<li> Fillet of, <a href="#p2661">to Carve</a> / <a href="#p1048">to Roast</a></li> +<li> <a href="#p1256">and Ham Patties</a></li> +<li> Knuckle of, <a href="#p2666">to Carve </a></li> +<li> Loin of, <a href="#p2660">to Carve</a> / <a href="#p1049">to Roast</a></li> +<li> <a href="#p1144">Minced</a></li> +<li> Neck of, <a href="#p1051">to Roast</a></li> +<li> <a href="#p1243">Pie</a></li> +<li> <a href="#p1146">Rissoles</a></li> +<li> <a href="#p1047">to Roast</a></li> +<li> Sausages, <a href="#p1189">to Make</a></li> +<li> Shoulder of, <a href="#p1050">to Roast</a></li> +<li> <a href="#p1135">to Stew</a></li> +<li> Sweetbread, <a href="#p1052">to Roast</a></li> +<li> Various Joints of, <a href="10766-h.htm#p28v">Described</a></li> +<li> <a href="10766-h.htm#p28v">When in Season</a></li> +<li> <a href="#p1145">with White Sauce</a></li> +</ul><br> +Vegetable Irritant Poisons, <a href="#p1361">Treatment for</a><br> +Vegetables, +<ul> + <li> to Boil (<a href="#p1093">1</a>) (<a href="#p1097">2</a>)-(<a href="#p1100">3</a>)</li> +<li> <a href="#p2078">for Children</a></li> +<li> <a href="#p1091">to Choose</a></li> +<li> <a href="#p1101"> to Choose Fresh</a></li> +<li> <a href="#p1102">to Cleanse from Insects</a></li> +<li> <a href="#p1095">to Cut or Gather</a></li> +<li> for Dinner, <a href="#p2625">Where to set them</a></li> +<li> for Drying (<a href="10766-h.htm#p36v">1</a>)-(<a href="10766-h.htm#p38v">2</a>)</li> +<li> Forced, When in Season (<a href="10766-h.htm#p31v">1</a>) (<a href="10766-h.htm#p33v">2</a>)</li> +<li> for Pickling (<a href="10766-h.htm#p37vi">1</a>) (<a href="10766-h.htm#p38vi">2</a>)</li> +<li> <a href="#p1088">to Prepare for Cooking</a></li> +<li> <a href="#p1096">Preservation of</a></li> +<li> <a href="#p1091">Quality of</a></li> +<li> <a href="#p1213">Soup</a></li> +<li> <a href="#p1090">Unripe</a></li> +<li> <a href="#p1094">to Wash and Clean</a></li> +<li> When in Season (<a href="10766-h.htm#p31">1</a>)-(<a href="10766-h.htm#p42iv">2</a>)</li> +<li> <a href="#p1100">When Indigestible</a></li> +</ul> +Vegetation, Maturity of (<a href="#p1624">1</a>)-(<a href="#p1627">2</a>)<br> +Veil, White Lace, <a href="#p2731">to Wash </a><br> +Velvet, +<ul> + <li>Grease from, <a href="10766-h.htm#p433">to Remove</a></li> +<li> <a href="#p2263">to Renovate</a></li> +</ul><br> +Venice Turpentine, <a href="10766-h.htm#p749">Properties and Uses of</a><br> +Venison, +<ul> + <li><a href="10766-h.htm#p18"> to Choose</a></li> +<li> Haunch of, <a href="#p2651">to Carve</a></li> +<li> Various Joints of, <a href="10766-h.htm#p28vi">Described</a></li> +<li> <a href="10766-h.htm#p28vi">When in Season</a></li> +</ul><br> +Ventilation, +<ul> + <li><a href="10766-h.htm#p47431">Best Mode of</a></li> +<li> in Houses, <a href="10766-h.htm#p918">Necessity of</a></li> +<li> <a href="#p2449">Simple Method of</a></li> +</ul><br> +Verb, <a href="10766-h.htm#p188">Accent on</a><br> +<a href="#p1212">Vermicelli Soup</a><br> +Vermifuges (<a href="10766-h.htm#p579">1</a>)-(<a href="10766-h.htm#p580">2</a>)<br> +Vermin, How Generally Bred (<a href="#p1722">1</a>)-(<a href="#p1723">2</a>)<br> +Vermin-killer, <a href="#p2314">Borax as a</a><br> +Vesicants, <a href="10766-h.htm#p907">Medical Properties of</a><br> +Vinegar, +<ul> + <li><a href="#p2211">Cheap and Good</a></li> +<li> <a href="#p2210">Cress</a></li> +<li> <a href="#p2208">Horseradish</a></li> +<li> <a href="#p2209">Mint</a></li> +<li> <a href="10766-h.htm#p809">Poultice</a></li> +<li> <a href="#p2285">Raspberry</a></li> +</ul><br> +Vingt-un, +<ul> + <li>Game of (<a href="10766-h.htm#p113">1</a>)-(<a href="10766-h.htm#p116">2</a>)</li> +<li> <a href="10766-h.htm#p114">Method of Playing</a></li> +<li> Natural in (<a href="10766-h.htm#p115">1</a>)-(<a href="10766-h.htm#p116">2</a>)</li> +</ul><br> +Violent Shocks, Effects of, <a href="#p1329">Treatment for</a><br> +Violet, <a href="#p1805">Why Unfavourable to Every Complexion</a><br> +Visiting, +<ul> + <li>Dress, <a href="#p1927">Etiquette of</a></li> +<li> <a href="#p1936">Etiquette of</a></li> +<li> the Sick, Cautions as to (<a href="10766-h.htm#p47412">1</a>) (<a href="#p1373">2</a>)</li> +</ul><br> +Visits of Condolence, <a href="#p1975">Etiquette of</a><br> +Vitremanie, <a href="#p2559">Art of</a><br> +Vitriol, White, <a href="10766-h.htm#p727">Nature and Uses of</a><br> +Volatile Salt, <a href="10766-h.htm#p702">Nature and Uses of</a><br> +Vowels, Sounds of, <a href="10766-h.htm#p184">Influenced by Accentuation</a><br> +Vulgarity, <a href="#p1994">Avoidance of</a><br> + +<br> + +<a name="w"></a> +<a href="10766-h.htm#p215b">W, Use of, for V, Enigma on</a><br> +Wages, +<ul> + <li><a href="#p1460">Necessity of Receipts for Paid</a></li> +<li> <a href="#p2772">Table of</a></li> +</ul><br> +Wainscot, Painted, <a href="10766-h.htm#p398">to Clean</a><br> +Waiter at Table, Duties of (<a href="#p2629">1</a>)-(<a href="#p2632">2</a>)<br> +Waiters, <a href="10766-h.htm#p393">to Clean</a><br> +Walking, <a href="#p1758">Proper Mode of</a><br> +Walls, Damp, to Remedy (<a href="10766-h.htm#p332">1</a>)-(<a href="10766-h.htm#p333">2</a>)<br> +<a href="#p2204">Walnut Ketchup</a><br> +Walnuts, <a href="#p1665">to Pickle</a><br> +Waltz +<ul> + <li><a href="10766-h.htm#p151">à Deux Temps</a></li> +<li> <a href="10766-h.htm#p148">Cellarius</a></li> +<li> <a href="10766-h.htm#p149">Circular</a></li> +<li> <a href="10766-h.htm#p143">Cotillon</a></li> +<li> <a href="10766-h.htm#p150">Polka</a></li> +<li> <a href="10766-h.htm#p147">Redowa</a></li> +</ul><br> +Warehouseman, <a href="#p1464">General Terms of Hiring</a><br> +Warmth, +<ul> + <li>Dry, to the Body, <a href="10766-h.htm#p837">Best Mode of Applying</a></li> +<li> for the Body, <a href="10766-h.htm#p916">Desirability of</a></li> +<li> <a href="10766-h.htm#p917">Exercise Best for Producing</a></li> +</ul><br> +Warts, <a href="#p2427">Cure for</a><br> +Washing, +<ul> + <li> <a href="#p2741">Economy of Various Processes</a></li> +<li> Frequent, <a href="#p1735">Good Effects of</a></li> +<li> Lime, Use of in (<a href="#p2734">1</a>)-(<a href="#p2735">2</a>)</li> +<li> <a href="#p2738">Machinery for</a></li> +<li> <a href="#p2740">Muslins and Chintzes</a></li> +<li> <a href="#p2737">to Prepare Hard Water for</a></li> +<li> Preventive of Infection (<a href="#p1733">1</a>)-(<a href="#p1734">2</a>)</li> +<li> <a href="#p2739">Saving of Soap and Labour in</a></li> +<li> <a href="#p2736">Supremacy of Soapsuds</a></li> +</ul><br> +Wasps, +<ul> + <li><a href="10766-h.htm#p286">to Destroy</a></li> +<li> Stings of, Cure for (<a href="10766-h.htm#p287">1</a>) (<a href="#p2430">2</a>)</li> +</ul><br> +Waste, Caution Against (<a href="10766-h.htm#p447">1</a>) (<a href="10766-h.htm#p466">2</a>)<br> +Waste-paper, <a href="10766-h.htm#p328">Economy of</a><br> +Wasting +<ul> + <li><a href="10766-h.htm#p912">of Fluid Part of Body</a></li> +<li> <a href="10766-h.htm#p911">of Solid Part of Body</a></li> +</ul><br> +Water, +<ul> + <li><a href="#p2758">Adulteration of</a></li> +<li> as a Beverage, <a href="10766-h.htm#p912">Excellence of</a></li> +<li> on the Brain, <a href="10766-h.htm#p647">Remedy for</a></li> +<li> <a href="#p1072">Effect of, on Meat, if Left in, when Cooked</a></li> +<li> <a href="10766-h.htm#p341">Encrustation of Certain Vessels by</a></li> +<li> Erect Position in (<a href="#p1403">1</a>)-(<a href="#p1404">2</a>)</li> +<li> Hard, <a href="#p2737">to Prepare for Washing</a> / <a href="10766-h.htm#p342">to Soften</a></li> +<li> Hot, <a href="#p2453">Efficacy of</a></li> +<li> <a href="#p1730">in Holland and England</a></li> +<li> Soft, <a href="10766-h.htm#p458">to Prepare</a></li> +</ul><br> +Watercress, <a href="#p1126">to Stew</a><br> +Waterproofing for Boots and Shoes (<a href="#p2245">1</a>)-(<a href="#p2246">2</a>)<br> +Wax +<ul> + <li>Flowers, to Make (<a href="#p2525">1</a>)-(<a href="#p2536">2</a>)</li> +<li> Fruits, to Make (<a href="#p2525">1</a>) (<a href="#p2537">2</a>)-(<a href="#p2547">3</a>)</li> +<li> Models, <a href="#p2381">to Make</a></li> +<li> <a href="#p2260">to Remove from Cloth</a></li> +</ul><br> +Weather, +<ul> + <li><a href="#p1760">Effects of, on the Blood</a></li> +<li> Hot, <a href="#p2455">Beverage for</a></li> +<li> <a href="#p967">Precautions against</a></li> +<li> Signs of (<a href="#p962">1</a>)-(<a href="#p966">2</a>)</li> +</ul><br> +Wedding +<ul> + <li> Breakfast, <a href="#p1950">Etiquette of</a></li> +<li> <a href="#p1945">Bridegroom's Position in Church</a></li> +<li> Cake, <a href="#p1955">Almond Icing for</a> / <a href="#p1956">Sugar Icing for</a> / <a href="#p1954">Recipe for</a></li> +<li> Cards, <a href="#p1951">Etiquette of</a></li> +<li> Ceremony, <a href="#p1948">Formularies after</a></li> +<li> Dress, <a href="#p1943">Choice of</a></li> +<li> Fees, <a href="#p1947">Amount of</a></li> +<li> Order of Going to and Coming from Church (<a href="#p1944">1</a>)-(<a href="#p1949">2</a>)</li> +<li> <a href="#p1946">Position of Bridesmaids</a></li> +<li> Reception after, <a href="#p1952">Etiquette of</a></li> +<li> Ring, <a href="#p1980">Why Worn on Fourth Finger</a> / <a href="#p1979">Origin of Wearing</a></li> +<li> <a href="#p1948">Signature of Register in Vestry</a></li> +<li> Tour, <a href="#p1953">Best Places for</a></li> +</ul><br> +<a href="10766-h.htm#p661">Weights for Medicines</a> +<ul> + <li><a href="10766-h.htm#p662">How Marked</a></li> +</ul><br> +<a href="#p1380">Wet Blankets for Fire</a><br> +<a href="#p1880">Wheeling Yarn</a><br> +Whey, <a href="#p2304">Alum</a><br> +<a href="#p2282">Whisky Toddy</a><br> +Whist, +<ul> + <li><a href="10766-h.htm#p78">Advice to Players at</a></li> +<li> <a href="10766-h.htm#p76">Laws of</a></li> +<li> <a href="10766-h.htm#p75">Maxims for</a></li> +<li> Principles of (<a href="10766-h.htm#p73">1</a>)-(<a href="10766-h.htm#p79">2</a>)</li> +<li> Short (<a href="10766-h.htm#p77">1</a>)-(<a href="10766-h.htm#p78">2</a>)</li> +<li> <a href="10766-h.htm#p74">Terms Used in</a></li> +</ul><br> +White-Currant Jelly (<a href="#p2125">1</a>)-(<a href="#p2126">2</a>)<br> +<a href="#p2498">White-Lead as Cement</a><br> +White-Mice, <a href="#p2168">Care of</a><br> +White-Vitriol, <a href="10766-h.htm#p727">Nature and Uses of</a><br> +Whites, <a href="10766-h.htm#p648">Remedy for</a><br> +Whiting, <a href="#p2645">to Carve</a><br> +Whooping Cough (see <a href="10766-h.htm#p609">Hooping Cough</a>)<br> +<a href="#p1586">Widow's Claim on Intestate Estate</a><br> +Wife, +<ul> + <li>and Husband, <a href="#p2189">Hints to</a></li> +<li> Debts of, before Marriage, <a href="#p1581">Liability of Husband for</a></li> +<li> <a href="#p2188">Power of</a></li> +<li> Property of, Order for Protection of (<a href="#p1576">1</a>)-(<a href="#p1580">2</a>)</li> +<li> <a href="#p1595">Wearing Apparel, &c., of, cannot be Willed Away</a></li> +</ul><br> +Widgeon, <a href="#p1235">to Dress</a><br> +Wild Duck, +<ul> + <li><a href="#p1233"> to Dress</a></li> +<li> <a href="#p1234">Sauce for</a></li> +</ul><br> +Will, +<ul> + <li>How to Make (<a href="#p1585">1</a>)-(<a href="#p1599">2</a>)</li> +<li> <a href="#p1591">Legal Alteration in</a></li> +<li> Revoking (<a href="#p1589">1</a>)-(<a href="#p1590">2</a>) (<a href="#p1592">3</a>)</li> +<li> <a href="#p1584">to Search for</a></li> +<li> <a href="#p1598"> Simple Form of</a></li> +<li> Special, <a href="#p1599">should be Drawn by Legal Adviser</a></li> +<li> Validity of (<a href="#p1587">1</a>)-(<a href="#p1588">2</a>)</li> +<li> <a href="#p1593">What to be Written on</a></li> +</ul><br> +Window-curtains on Fire, <a href="#p1382">How to Act</a><br> +Windows, +<ul> + <li><a href="10766-h.htm#p4749">Dirty</a></li> +<li> Open at Night, <a href="#p2068">Bad Effect of</a></li> +</ul><br> +Wine, +<ul> + <li><a href="#p2273">Art of Making</a></li> +<li> <a href="#p2106">Biscuits</a></li> +<li> <a href="#p2277">Blackberry</a></li> +<li> <a href="#p2278">Elderberry</a></li> +<li> Home-made, Varieties of, to Make (<a href="#p2273">1</a>)-(<a href="#p2278">2</a>)</li> +<li> <a href="#p2275">Parsnip</a></li> +<li> <a href="#p2630">to Serve at Dinner</a></li> +<li> <a href="10766-h.htm#p426">Stains from Linen to Remove</a></li> +<li> <a href="#p2276">Turnip</a></li> +</ul><br> +Wives, Hints for (<a href="#p2190">1</a>) (<a href="#p2192">2</a>) (<a href="#p2194">3</a>) (<a href="#p2196">4</a>)<br> +<a href="10766-h.htm#p217">Woman's Conversation</a><br> +Women, <a href="#p972">Christian Names of</a><br> +Wood, +<ul> + <li>Models of, to Construct (<a href="#p2357">1</a>)-(<a href="#p2359">2</a>)</li> +<li> to stain (<a href="#p1430">1</a>)-(<a href="#p1439">2</a>)</li> +</ul><br> +Woodcock, +<ul> +<li> <a href="#p2674">to Carve</a></li> +<li> <a href="10766-h.htm#p26">to Choose</a></li> +<li> Scotch, <a href="#p1193">to Prepare</a></li> +</ul><br> +Wooden Ware, <a href="10766-h.htm#p444">Care of</a><br> +Wool, +<ul> + <li>to Dye (<a href="#p2711">1</a>)-(<a href="#p2717">2</a>)</li> +<li> <a href="#p1873">German or Berlin</a></li> +<li> <a href="#p1878">Other Kinds of</a></li> +</ul> +Woollen +<ul> + <li>Clothes, <a href="10766-h.htm#p442">to Wash</a> </li> +<li> Dresses, Coloured, <a href="#p2721">to Clean</a></li> +</ul><br> +Words, +<ul> + <li><a href="10766-h.htm#p166">Mischoice of</a></li> +<li> <a href="10766-h.htm#p165">Mispronunciation of</a></li> +<li> often Wrongly Pronounced, <a href="10766-h.htm#p197">Proper Pronunciation of</a></li> +<li> <a href="10766-h.htm#p190">Whose Meaning is <i>not</i> Varied by Accent</a></li> +<li> <a href="10766-h.htm#p189">Whose Meaning <i>is</i> Varied by Accent</a></li> +</ul><br> +Work +<ul> + <li> <a href="10766-h.htm#p47426">by Daylight Preferable in Winter</a></li> +<li> <a href="10766-h.htm#p460">How to Accomplish</a></li> +</ul><br> +Wormwood, <a href="10766-h.htm#p718">Nature and Uses of</a><br> +Worms, +<ul> + <li><a href="10766-h.htm#p959">Homœopathic Remedies for</a></li> +<li> in the Intestines, <a href="10766-h.htm#p649">Remedy for</a></li> +<li> Remedies for (<a href="10766-h.htm#p579">1</a>)-(<a href="10766-h.htm#p580">2</a>)</li> +</ul><br> +Worsted Stockings, <a href="#p2264">to Mend</a><br> +Wounds +<ul> + <li>and Cuts, <a href="#p1324">Treatment of</a></li> +<li> <a href="10766-h.htm#p934">Homœopathic Treatment of</a></li> +</ul><br> +<a href="#p2230">Wow-Wow Sauce</a><br> +Wrapping-Paper, <a href="10766-h.htm#p325">to Purchase</a><br> +Writing, +<ul> + <li>for the Press, <a href="10766-h.htm#p247">Directions for</a></li> +<li> Ink, <a href="10766-h.htm#p437">to Remove from Paper</a></li> +<li> Materials, <a href="10766-h.htm#p232">Advice Respecting</a></li> +<li> Paper and Books, <a href="10766-h.htm#p446">Economy of</a></li> +<li> Paper and Envelopes should be Clean (<a href="10766-h.htm#p233">1</a>)-(<a href="10766-h.htm#p234">2</a>)</li> +</ul><br> + +<br> + +<a name="y"></a> +<a href="#p1885">Yak Lace and Fringe</a><br> +Yeast, +<ul> + <li>Economical, <a href="#p1005"> to Make</a></li> +<li> <a href="10766-h.htm#p809">Poultice</a></li> +<li> to Make (<a href="#p1003">1</a>)-(<a href="#p1004">2</a>)</li> +</ul><br> +Yellow +<ul> + <li> <a href="10766-h.htm#p586">Blinds in Smallpox</a></li> +<li> <a href="10766-h.htm#p536">Lotion</a></li> +</ul><br> +Yorkshire, +<ul> + <li>Dialect, <a href="10766-h.htm#p175">Errors of</a> / <a href="10766-h.htm#p178">Example of</a></li> +<li> <a href="#p1036">Pudding</a></li> +</ul><br> +Young, +<ul> + <li><a href="#p2185">Counsels for the</a></li> +<li> Ladies, <a href="#p2186">Advice to</a></li> +<li> <a href="#p1713">Lady's Toilette</a> (Poetry)</li> +</ul><br> +Youth, <a href="#p1770">to Preserve Health in</a><br> +<a href="#p2111">Yule Cake</a><br> + +<br> + +<a name="z"></a> +Zinc, +<ul> + <li>Chloride of, <a href="10766-h.htm#p781">Solution</a></li> +<li> <a href="10766-h.htm#p483">and Camphor Eyewash</a></li> +<li> <a href="10766-h.htm#p481">Eyewash</a></li> +<li> <a href="10766-h.htm#p480">and Lead Eyewash</a></li> +<li> Oxide of, <a href="10766-h.htm#p712">Uses of</a></li> +<li> Poisoning by, <a href="#p1350">Treatment for</a></li> +<li> Sulphate of, <a href="10766-h.htm#p727">Nature and Uses of</a></li> +</ul> +<br> + +<a name="poem"></a><b><i>Enquire Within</i></b><br> +By the Editor.<br> +(<i>Written on the publication of the Four Hundred and Thirtieth Thousand</i>.) + +<blockquote>Only a few short years have sped<br> + Since I this work of love begun;<br> + By thousands sought, by millions read,<br> + All their approving smiles I've won.<br> + Now, while reflecting on the past,<br> + My day of life seems closing in,<br> + Let me, while powers of reason last,<br> + "Enquire Within,"<br> + <br> + Oh, ye—who gentle are and fair—<br> + Who to these modest pages turn,<br> + To raise a smile, to soothe a care,<br> + Or some moot point of duty learn,—<br> + Forget not this: that whilst you live,<br> + Your hearts may yield to pride or sin,<br> + Take, then, the warning here I give,—<br> + "Enquire Within."<br> + <br> + Would you acquire the greatest peace—<br> + The sweetest joy—this world can give?<br> + Bid hatred, pride, and envy cease,<br> + And learn a Christian's life to live;<br> + Each eve, before your eyelids close,<br> + And slumbers of the night begin,<br> + That your own heart may find repose,<br> + "Enquire Within."</blockquote> + +<br> + + + + +<div style='display:block;margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK ENQUIRE 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