initial commit of ebook 14091HEADmain

96 files changed, 58849 insertions, 0 deletions

diff --git a/old/14091-8.txt b/old/14091-8.txt
new file mode 100644
index 0000000..69c4049
--- /dev/null
+++ b/old/14091-8.txt
@@ -0,0 +1,17702 @@
+The Project Gutenberg EBook of Burroughs' Encyclopaedia of Astounding
+Facts and Useful Information, 1889, by Barkham Burroughs
+
+This eBook is for the use of anyone anywhere 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 www.gutenberg.org
+
+
+Title: Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889
+
+Author: Barkham Burroughs
+
+Release Date: November 19, 2004 [EBook #14091]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK BURROUGHS' ENCYCLOPAEDIA ***
+
+
+
+
+Produced by Alicia Williams and the Online Distributed Proofreading Team.
+
+
+
+
+BARKHAM
+
+BURROUGHS' ENCYCLOPAEDIA
+
+OF
+
+ASTOUNDING FACTS
+
+AND
+
+USEFUL INFORMATION
+
+1889
+
+
+
+
+For Melba Conner
+
+
+
+
+Universal Assistant and Treasure-House of Information to be Consulted
+on Every Question That Arises in Everyday Life by Young and Old Alike!
+
+Including: 521 Recipes * 236 Remedies * 150 Themes for Debate * How to
+Be Handsome * Mother Shipton's Prophesy * The Cure for Baldness * How
+to Distinguish Death * PLUS 20,000 Things Worth Knowing, and Much Much
+More.
+
+[Illustration: THE HIGHEST BUILDINGS IN THE WORLD.
+
+1. An imaginary tower, 1000 feet high. 2. Cathedral at Cologne, 501
+feet. 3. Pyramid of Cheops, 480 feet. 4. Strasbourg Cathedral, 468
+feet. 5. St. Peter's, Rome, 457 feet. 6. Pyramid of Cephren, 454 feet.
+7. St. Paul's, London, 365 feet. 8. Capitol at Washington, 287 feet.
+9. Trinity Church, N.Y., 286 feet. 10. Bunker Hill Monument, 221 feet.
+11. St. Marks, Philadelphia, 150 feet.]
+
+
+
+CONTENTS
+
+      HOW POOR BOYS BECOME SUCCESSFUL MEN, 6
+
+      THE ART OF PENMANSHIP, 7
+
+      ORNAMENTAL PENMANSHIP, 18
+
+      HOW TO WRITE A BUSINESS LETTER, 19
+
+      ELEMENTS OF SUCCESS IN BUSINESS, 28
+
+      DETECTING COUNTERFEIT MONEY, 32
+
+      HOW TO ADVERTISE, 37
+
+      HOW TO BE HANDSOME, 39
+
+      MULTUM IN PARVO. (110 MISCELLANEOUS ITEMS), 41
+
+      HOUSEHOLD RECIPES, 71
+
+      HOW TO DESTROY HOUSEHOLD PESTS, 73
+
+      ACCIDENTS AND INJURIES (236 ITEMS), 75
+
+      THE FAMILY PHYSICIAN, 83
+
+      LANGUAGE OF FLOWERS, 93
+
+      MASTERPIECES OF ELOQUENCE, 94
+
+      SUNDRY BRIEF ITEMS OF INTEREST, 95
+
+      PHYSICIAN'S DIGESTION TABLE, 95
+
+      THEMES FOR DEBATE (150), 95
+
+      COOKERY RECIPES (521), 98
+
+          HOW TO COOK FISH, 106
+
+          HOW TO CHOOSE AND COOK GAME, 108
+
+          HOW TO MAKE ICE CREAMS, WATER ICES AND JELLIES, 109
+
+          HOW TO SELECT AND COOK MEATS, 111
+
+          HOW TO MAKE PIES, 113
+
+          HOW TO MAKE PRESERVES, 114
+
+          HOW TO BOIL, BAKE AND STEAM PUDDINGS, 116
+
+          HOW TO PUT UP PICKLES AND MAKE CATSUPS, 119
+
+          HOW TO ROAST, BROIL OR BOIL POULTRY, 121
+
+          SAUCES FOR MEATS AND FISH, 121
+
+          HOW TO MAKE SOUPS AND BROTH, 123
+
+          HOW TO COOK VEGETABLES, 125
+
+      HOW TO CALCULATE, 128
+
+      20,000 THINGS WORTH KNOWING (20,000 ITEMS), 130
+
+
+       *       *       *       *       *
+
+[Illustration: How Poor Boys Become Successful Men]
+
+HOW POOR BOYS BECOME SUCCESSFUL MEN.
+
+
+You want some good advice. Rise early. Be abstemious. Be frugal.
+Attend to your own business and never trust it to another. Be not
+afraid to work, and diligently, too, with your own hands. Treat every
+one with civility and respect. Good manners insure success. Accomplish
+what you undertake. Decide, then persevere. Diligence and industry
+overcome all difficulties. Never be mean--rather give than take the
+odd shilling. Never postpone till to-morrow what can be done to-day.
+Never anticipate wealth from any source but labor. Honesty is not only
+the best policy, but the only policy. Commence at the first round and
+keep climbing. Make your word as good as your bond. Seek knowledge to
+plan, enterprise to execute, honesty to govern all. Never overtrade.
+Never give too large credit. Time is money. Reckon the hours of
+the day as so many dollars, the minutes as so many cents. Make few
+promises. Keep your secrets. Live within your income. Sobriety above
+all things. Luck is a word that does not apply to a successful
+man. Not too much caution--slow but sure is the thing. The highest
+monuments are built piece by piece. Step by step we mount the
+pyramids. Be bold--be resolute when the clouds gather, difficulties
+are surmounted by opposition. Self-confidence, self-reliance is your
+capital. Your conscience the best monitor. Never be over-sanguine,
+but do not underrate your own abilities. Don't be discouraged.
+[Transcriber's Note: The original text reads 'Ninty=nine'] Ninety-nine
+may say no, the [Transcriber's Note: The original text reads
+'hundreth'] hundredth, yes: take off your coat: roll up your
+sleeves, don't be afraid of manual labor! America is large enough for
+all--strike out for the west. The best letter of introduction is your
+own energy. Lean on yourself when you walk. Keep good company. Keep
+out of politics unless you are sure to win--you are never sure to
+win, so look out.
+
+
+       *       *       *       *       *
+
+THE ART OF PENMANSHIP
+
+_How to Become a Handsome Writer._
+
+
+The subject of the importance of good writing is as broad as its
+use. Reaching out in every direction, and pervading every corner of
+civilized society, from the humblest up to the highest employments,
+it is a servant of man, second only in importance to that of speech
+itself. In the world of business its value is seen, from the simplest
+record or memorandum, up to the parchment which conveys a kingdom.
+Without it, the wheels of commerce could not move a single hour. At
+night it has recorded the transactions of the Bank of England during
+the day; of London; of the whole world.
+
+Through the art of writing, the deeds of men live after them, and
+we may surround ourselves with the companionship of philosophers,
+scientists, historians, discoverers and poets; and their discoveries,
+and reasonings and imaginings become ours. In the amenities of social
+life, through the medium of the pen, heart speaks to heart, though
+ocean rolls between. Thoughts of tenderness and affection live when
+we are gone, and words and deeds of kindness are not preserved by
+monuments alone. What fountains of grief or joy have been opened in
+the hearts of those who have read the records of the pen! The pen
+has recorded the rapturous emotions of love reciprocated. The pen has
+written the message of sadness which has covered life's pilgrimage
+with gloom. The pen has traced the record of noble and useful lives,
+spent in humanity's cause. The songs of the poet, the beautiful tints
+of his imagination, the flights of the orator in the realms of fancy,
+and the facts of history, would all perish as the dew of morning,
+without this noble art of writing.
+
+As a means of livelihood, there is perhaps no other department of
+education which affords such universal and profitable employment, as
+writing. From the mere copyist, up to the practical accountant, and
+onward into that department of penmanship designated as a fine art,
+the remuneration is always very ample, considering the time and effort
+required in its acquisition.
+
+Teachers, editors, farmers, doctors and all persons should possess a
+practical and substantial knowledge of writing, and should be ready
+with the pen. Business men must of course be ready writers, and hence,
+in a treatise on business, designed for the education and advancement
+of the youth of the country, it seems eminently fitting to first make
+the way clear to a plain, practical handwriting. Neatness and accuracy
+should characterize the hand-writing of every one. Botch-work and
+bungling are inexcusable, as well in writing as in the transaction
+of business. No person has a right to cause a tinge of shame to their
+correspondent, by sending a letter addressed in a stupid and awkward
+manner, nor to consume the time of another in deciphering the
+illegible hooks and scrawls of a message. Every one should have the
+ambition to _write_ respectably as well as to _appear_ respectable on
+any occasion.
+
+
+MATERIALS USED IN WRITING.
+
+Having a suitable desk or table, arranged with reference to light, in
+order to learn to write, it is necessary to be provided with proper
+materials. Writing materials abundant and so cheap in these times that
+no excuse is afforded for using an inferior or worthless quality. The
+materials consist of _Pens, Ink_ and _Paper_.
+
+
+PENS.
+
+Steel pens are considered the best. Gold pens have the advantage of
+always producing the same quality of writing, while steel pens, new or
+old, produce finer or courser lines. Notwithstanding this advantage in
+favor of the gold pen, steel pens adhere to the paper, and produce a
+better line. The pen should be adapted to the hand of the writer. Some
+persons require a coarse pen, and some fine. Elastic pens in the hand
+of one writer may produce the best results, while a less flexible pen
+may suit the hand of others best. Pens are manufactured of almost an
+infinite grade and quality, in order to suit the requirements of all.
+About the only rule that can be given in selecting pens, is to write a
+few lines, or a page, with each of the pens on trial, and then compare
+the writing. If it be shaded too heavily, select a less flexible pen,
+if the hair lines are too delicate, select a coarser pen.
+
+
+INK.
+
+Black ink is always preferable. That which is free from sediment and
+flows well, should be selected. Use an inkstand with broad base as
+being less liable to upset. With persons in learning to write it is
+perhaps best to have a quality of ink which is perfectly black when
+put on the paper, in order that they may see the results of their
+labor at once. Business men and accountants prefer a fluid ink,
+however, which, although not black at first, continues to grow black,
+and becomes a very bright and durable black, notwithstanding the
+action of light and heat. Avoid the use of fancy colored inks,
+especially the more gaudy, such as blue, red or green, in writing all
+documents which you desire to command attention and respect.
+
+
+PAPER.
+
+There are almost as many grades of paper to be found in the stationery
+stores, as there are of pens. For practicing penmanship, nothing is
+more suitable than foolscap, which may be easily sewed into book-form,
+with cover of some different color, and thus serves every requirement.
+The paper should have a medium surface, neither rough and coarse, or
+too fine and glazed. Have a few extra sheets beside the writing book,
+for the purpose of practicing the movement exercises and testing the
+pens. Be provided at all times with a large-sized blotter, and when
+writing, keep this under the hand. Do not attempt to write with a
+single sheet of paper on a bare table or desk; there should be many
+sheets of paper underneath, in order to make an elastic surface.
+
+
+STUDY WITH PRACTICE.
+
+Aimless, indifferent, or careless practice, never made a good writer,
+and never will. In order to succeed in this, as in other things, there
+must be will and determination to succeed, and then persevering and
+studious effort. Study the models until their forms are fixed in the
+mind.
+
+[Illustration: Study gives form]
+
+No one can execute that which he does not clearly conceive. The artist
+must first see the picture on the white canvas, before he can paint
+it, and the sculptor must be able to see in the rough and uninviting
+stone, the outlines of the beautiful image which he is to carve. In
+writing, a clear idea of the formation of the different letters,
+and their various proportions, must become familiar by proper study,
+examination and analysis. Study precedes practice. It is, of course,
+not necessary, nor even well, to undertake the mastery of all the
+forms in writing, by study, until some have been executed. It is
+best that each form should, as it is taken up, be first measured and
+analyzed and then practiced at once.
+
+[Illustration: Practice gives grace]
+
+It is the act which crowns the thought. After study, careful and
+earnest practice can hardly fail to make a good writer of any one.
+Some persons secure a good style of penmanship with less labor than
+others, and attain to the elegant, and beautiful formation. But it
+is only fair to presume that no greater diversity of talent exists
+in this direction than in the study of other things. All do not learn
+arithmetic or history with like ease, but no one will assert that all
+who will, may not learn arithmetic or history. And so, all who will
+put forth the proper exertion in study and practice may learn to write
+a good business style, while many of the number will attain to the
+elegant. The conditions of practice in writing are, _Positions of the
+Body, Position of the Hand an Pen, and Movement_.
+
+
+
+
+[Illustration: Position of the Body]
+
+POSITION of the BODY.
+
+
+Sitting squarely fronting the desk, with feet placed firmly on the
+floor, and both arms on the desk, is, as a rule, the best position for
+practice in writing, or correspondence. The right side, may, however,
+be placed to the desk, with the right arm, only, resting thereon, and
+some persons prefer this position. Avoid crossing the feet, sitting
+on the edge of the chair, or assuming any careless attitude. The body
+should be erect, but slightly inclined forward, in order that the eye
+may follow the pen closely. This position will never cause curvature
+of the spine. The body should never be allowed to settle down into a
+cramped and unhealthy position with the face almost on the paper.
+By thus compressing the lungs and the digestive organs they are soon
+injured, and if the stomach lose its tone, the eyesight is impaired,
+there is such a close sympathy between these organs of the body. The
+practice of writing should be, and properly is, a healthful exercise,
+and injurious effects result only from improper positions of the body,
+at variance with good writing as well as good health.
+
+When wearied by sitting and the effort at writing, lay aside paper and
+pen, arise from the chair, and take exercise and rest by walking about
+the room or in the open air. Then come back refreshed, and vigorous,
+for the practice of writing.
+
+In general, the light should fall on the paper from the left side,
+thus enabling a writer to clearly see the ruled lines, and render the
+labor of writing easier and more rapid. If one writes left-handed, of
+course He will sit so as to get his light from the right side, or over
+the right shoulder.
+
+
+SHADING.
+
+As a beautifier of the handwriting, by causing a diversity of light
+and shade among the letters, shading has its value; but in the
+practical handwriting for business purposes, it should, as a rule, be
+classed with flourishing, and left out. Requiring time and effort, to
+bring down the shades on letters, business men, clerks and telegraph
+operators find a uniform and regular style of writing, without shade,
+the best, even though it may not be as artistic.
+
+
+UNIFORMITY.
+
+A most necessary element in all good penmanship is uniformity. In the
+slope of the letters and words which form a written page there must be
+no disagreement. With the letters leaning about in various directions,
+writing is presented in its most ridiculous phase. Uniformity in the
+size of letters, throughout the written page; how greatly it conduces
+to neatness and beauty. All letters resting on the line, and being of
+uniform hight, adds another condition towards good penmanship. This
+essential element of uniformity may be watched and guarded closely and
+cultivated by any learner in his own practice.
+
+
+SLANT OF WRITING.
+
+As said before, it matters not so much what angle of slant is adopted
+in writing, provided it is made uniform, and all letters are required
+to conform exactly to the same slant. Writing which is nearest
+perpendicular is most legible, and hence is preferable for business
+purposes. The printed page of perpendicular type; how legible it is.
+But for ease in execution, writing should slant. It follows then that
+writing should be made as perpendicular as is consistent with ease of
+execution. The slant of writing should not be less than sixty degrees
+from the horizontal.
+
+
+
+
+[Illustration: Position of Body While Standing]
+
+POSITION of the BODY WHILE STANDING.
+
+
+The practical book-keeper finds it advantageous to do his writing
+while standing; in fact, where large books are in use, and entries are
+to be transferred from one to another, the work of the book-keeper
+can hardly be performed otherwise than in a standing position, free to
+move about his office. Cumbrous books necessitate a different position
+at the desk, from that of the correspondent, or the learner. Since
+large books must lie squarely on the desk, the writer, in order to
+have the proper position thereto, must place his left side to the
+desk. The body thus has the same relative position, as if squarely
+fronting the desk with the paper or book placed diagonally. In other
+words, the writer, while engaged in writing in large, heavy books,
+must adjust himself to the position of the books. Should the
+correspondent or bill clerk perform his work while standing, he would
+assume the same as the sitting position--squarely fronting the desk.
+
+
+LEGIBILITY.
+
+Children, in learning to write, are apt to sacrifice all other
+good qualities of beauty, regularity and grace, for the quality of
+legibility, or plainness. With some older persons this legibility is
+considered of very little consequence, and is obscured by all manner
+of meaningless flourishes, in which the writer takes pride. In the
+estimation of the business man, writing is injured by shades and
+flourishes. The demand of this practical time is a plain, regular
+style that can be written rapidly, and read at a glance.
+
+[Illustration]
+
+
+FINISH.
+
+By a careless habit, which many persons allow themselves to fall into,
+they omit to attend to the little things in writing. Good penmanship
+consists in attention to small details, each letter and word correctly
+formed, makes the beautiful page. By inattention to the finish of one
+letter, or part of a letter of a word, oftentimes the word is mistaken
+for another, and the entire meaning changed. Particular attention
+should be devoted to the finish of some of the small letters, such as
+the dotting of the i, or crossing of the t. Blending the lines which
+form a loop, often causes the letter to become a stem, similar to the
+t or d, or an e to become an i. In many of the capital letters, the
+want of attention to the finish of the letter converts it into another
+or destroys its identity, such, for instance, as the small cross on
+the capital F, which, if left off, makes the letter a T. The W often
+becomes an M, or _vice versa_, and the I a J. Mistakes in this regard
+are more the result of carelessness and inattention than anything
+else. By careful practice a person will acquire a settled habit of
+giving a perfection to each letter and word, and then it is no longer
+a task, but is performed naturally and almost involuntarily, while
+the difference in the appearance of the written page, as well as the
+exactness and certainty of the meaning conveyed, may be incalculably
+great.
+
+While practicing penmanship, or while endeavoring to correct a
+careless habit in writing, the mind must be upon the work in hand,
+and not be allowed to wander into fields of thought or imagination;
+by thus confining the attention, any defect or imperfection in the
+formation of letters may be soon mastered or corrected.
+
+
+
+
+[Illustration: Position of the Hand and Pen.]
+
+POSITION OF THE HAND AND PEN
+
+
+The right arm should rest on the muscles just below the elbow, and
+wrist should be elevated so as to move free from paper and desk. Turn
+the hand so that the wrist will be level, or so that the back of
+the hand will face the ceiling. The third and fourth fingers turned
+slightly underneath the hand will form its support, and the pen, these
+fingers and the muscles of the arm near the elbow form the only points
+of rest or contact on desk or paper. The pen should point over the
+shoulder, and should be so held that it may pass the root of the nail
+on the second finger, and about opposite the knuckle of the hand. An
+unnatural or cramped position of the hand, like such a position of the
+body, is opposed to good writing, and after many years of observation
+and study, all teachers concur in the one position above described,
+as being the most natural, easy and graceful for the writer, and as
+affording the most freedom and strength of movement.
+
+Avoid getting the hand in an awkward or tiresome position, rolling it
+over to one side, or drawing the fore finger up into a crooked shape.
+Hold the pen firmly but lightly, not with a grip as if it were about
+to escape from service. Do not say, "I can't" hold the pen correctly.
+Habits are strong, but will may be stronger, and if you hold the pen
+correctly in spite of old habits, for a few lessons, all will then
+be easy, and the pen will take its position at each writing exercise,
+with no effort whatever. Everything being in readiness, and the proper
+position assumed, the writer must now obtain complete control of hand
+and pen, by practice in movement.
+
+[Illustration]
+
+
+RAPIDITY.
+
+One of the essentials of a practical business style of writing must be
+rapidity of execution, in order to be of any avail in the necessities
+and press of a business position. The demand of the merchant is, that
+his clerk shall not only write well, but with rapidity, and the
+volume of letters to be answered, bills to be made out, or items to be
+entered on the books of account, compel the clerk to move the pen
+with dexterity and rapidity, as well as skill. While there is great
+diversity among persons as to the rapidity as well as quality of their
+penmanship, some being naturally more alert and active than others,
+yet by securing the proper position of the hand, arm and body,
+favorable to ease and freedom of execution, then following this with
+careful practice in movement, until all the varied motions necessary
+in writing are thoroughly mastered, the person may, with suitable
+effort, acquire the quality of rapidity in writing, gradually
+increasing the speed until the desired rate is accomplished.
+
+
+BEAUTY.
+
+In the handwriting, as in other things, beauty is largely a matter
+of taste and education. To the man of business, the most beautiful
+handwriting is that which is written with ease, and expresses plainly
+and neatly the thought of the writer. To the professional or artistic
+taste, while such a hand may be regarded as "a good business hand," it
+would not be considered as beautiful, because it conforms to no rule
+as to proportion, shade, and spacing. In the practical art of writing,
+it is not very unfair to measure its beauty largely by its utility.
+
+
+
+
+[Illustration: Movement]
+
+MOVEMENT.
+
+
+Finger movement, or writing by the use of the fingers as the motive
+power, is entirely inadequate to the requirements of business. The
+fingers soon become tired, the hand becomes cramped, the writing shows
+a labored effort, and lacks freedom and ease so essential to good
+business penmanship. In the office or counting-room, where the clerk
+or correspondent must write from morning till night, the finger
+movement of course cannot be used.
+
+What is designated by writing teachers as the Whole Arm, or Free Arm
+Movement, in which the arm is lifted free from the desk and completes
+the letter with a dash or a swoop, is necessary in ornamental
+penmanship and flourishing, but has no place in a practical style of
+business writing. The man of business would hardly stop, in the midst
+of his writing, to raise the arm, and execute an "off-hand capital,"
+while customers are waiting.
+
+But adapted to the practical purposes of business is the _muscular
+movement_, in which the arm moves freely on the muscles below the
+elbow, and in cases of precise writing, or in the more extended
+letters, such as f, is assisted by a slight movement of the fingers.
+The third and fourth fingers may remain stationary on the paper,
+and be moved from time to time, or between words, where careful and
+accurate writing is desired, but in more rapid, free and flowing
+penmanship, the fingers should slide over the paper.
+
+
+MOVEMENT EXERCISES.
+
+Having everything in readiness, the student may begin his practice on
+movement exercises, the object of which is to obtain control of the
+pen and train the muscles. Circular motion, as in the capital O,
+reversed as in the capital W, vertical movement as in f, long s and
+capital J, and the lateral motion as in small letters, must each be
+practiced in order to be able to move the pen in any direction, up,
+down, or sidewise.
+
+The simplest exercise in movement. Try to follow around in the same
+line as nearly as possible. Do not shade.
+
+[Illustration: O O 8]
+
+The same exercise, only with ovals drawn out and and slight shade
+added to each down stroke.
+
+[Illustration: (coils)]
+
+Sides of ovals should be even, forming as nearly a straight line as
+possible. Reverse the movement as in third form.
+
+[Illustration: (coils)]
+
+The following three exercises embrace the essential elements in capital
+letters, and should at first be made large for purposes of movement:
+
+Capital O, down strokes parallel.
+
+[Illustration: O Q O Q O O Q O Q O]
+
+Capital stem. Down stroke a compound curve. Shade low. Finish with a
+dash.
+
+[Illustration: d d d d d d d d d]
+
+Capital loop. Curves parallel. First curve highest.
+
+[Illustration: O O O O (double overlapping loops)]
+
+Having succeeded to some extent with these exercises, the learner may
+next undertake the vertical movement. In order to obtain the lateral
+movement, which enables one to write long words without lifting the
+pen, and move easily and gracefully across the page, exercises like
+the following should be practiced:
+
+Down strokes straight. Even and resting on line.
+
+[Illustration: uuuuuuuuuuu]
+
+In all movement exercises the third and fourth fingers should slide
+on the paper, and the finger movement should be carefully avoided. The
+different movements having been practiced, they may now be combined in
+various forms.
+
+[Illustration: u u u u u n n n n n]
+
+Lateral and rolling movement combined. Vertical movement and rolling
+movement combined.
+
+[Illustration: t t t]
+
+Do not shade the circles. Lines should be parallel.
+
+Movement exercises may be multiplied almost indefinitely by studying
+the forms used in writing and their combinations. Repeating many of
+the small letters, such as m, u, e, r, s, a, d, h and c, also capitals
+D, J, P, etc., forms an excellent exercise for the learner.
+
+
+PRINCIPLES IN WRITING.
+
+In order to enable the learner to examine, analyze and criticise
+his writing, the following principles are given as his standards of
+measurements and form. By combining them in various ways the essential
+part of all letters in the alphabet may be formed.
+
+[Illustration: (eight common strokes)]
+
+The principles must be first carefully studied, and separated into the
+primary lines which compose them and the form of each principle well
+understood. The student may then form a scale like the one following, by
+dividing the distance between the blue lines on the paper into four
+equal spaces, with a lightly ruled line. The letters of the small
+alphabet should then be placed in the scale and the [Transcriber's Note:
+The original text reads 'hight'] height of each letter fixed in the
+mind.
+
+[Illustration: (lowercase cursive alphabet)]
+
+Notice that the contracted letters, or those which occupy only one
+space, as a, m, n, o, s, v, w and e, and that part of d, g, h, q and
+y, found in the first space, are all well rounded and developed.
+These letters and parts of letters, found in the first space, form the
+essential part of all writing, and therefore deserve especial care.
+Also notice that the loop letters, above the line, such as b, f, h, k
+and l, extend two and one-half spaces above the blue line, while
+the loop below the line, such as g, f, j, q, y and z, extend one and
+one-half spaces below the blue line, thus two and one-half and one and
+one-half making the four spaces of the scale, and the upper loops on
+one line will just meet the lower loops of the line above, but never
+conflict, to the destruction of neat body writing. Notice the type
+of the printer. The extensions above the shorter letters are quite
+insignificant, and are only used to save the letter from resembling
+some other letter of the alphabet. They never conflict, and how
+legible they are.
+
+[Illustration: The Types. A Resemblance. An Absurdity.]
+
+Besides, to make long loops, requires more time, and more power with
+the pen, while shorter loops are in every way easier to acquire,
+quicker, and better. Telegraph operators, some of whom are among our
+best business penmen, make all extended letters very short, while
+accountants, and business men, favor the style of short loops, well
+developed letters, and small capitals.
+
+Apply the principles. Observe regularity. Muscular movement.
+
+[Illustration: (v and u strokes)]
+
+Down strokes straight. Up strokes curved.
+
+[Illustration: (n and m strokes)]
+
+Principle No. 1. Well formed loop.
+
+[Illustration: (e and c strokes)]
+
+These exercises should be practiced with the muscular movement, until
+they can be made with regularity and ease.
+
+4th principle. Let 3d and 4th fingers slide. Notice the top.
+
+[Illustration: (s and r strokes)]
+
+O closed at top. No retracing.
+
+[Illustration: (o and a strokes)]
+
+Two spaces high. Down stroke straight.
+
+[Illustration: (l and d strokes)]
+
+A rule in writing may be laid down, that all small letters should
+commence on the blue line, and end one space high.
+
+Discover the principles. Avoid retracing.
+
+[Illustration: (g and q strokes)]
+
+Notice form. In w, last part narrow. Make without raising the pen.
+
+[Illustration: (v, w, and x strokes)]
+
+Extend two spaces above the line, and one below.
+
+[Illustration: p p pppppp pump paper prepared pen]
+
+Retracing is an error. The only exception to this is in d, t, p and x,
+where it becomes [Transcriber's Note: The original text reads 'neccessary']
+necessary.
+
+[Illustration: b b b blending blooming k k kick kicking hurt hint hand
+heart head hundred hhh f find fund fame flame flowers fumigate]
+
+Upper loops have their crossing at the hight of one space, while lower
+loops cross at the blue line.
+
+[Illustration: y your youth y j journey joining rejoicing fs effs
+efffs afsure z zone zone zenith zzzzzz tune time tanner drum dime
+tttdddd]
+
+Place the capital letters on the scale, analyze them according to
+principles 6, 7, and 8, and notice their relative proportions.
+
+[Illustration: (uppercase cursive alphabet)]
+
+In order to practice capital letters to advantage, as well as to study
+them, collect in a group or family all those letters which have
+some one form or principle as an essential part. Take first the 6th
+principle, or oval, and we group the letters as follows:
+
+[Illustration: O. D. C. E. P. Q. R.]
+
+The excellence of an oval depends largely on its fullness and
+roundness. No corners or flat sides.
+
+Down strokes parallel.
+
+Capital D is a Capital O with a knot on the lower corner.
+
+[Illustration: O Olean Orleans Ohio Delia David Dahlia]
+
+[Illustration: C Church Currency E Elucidate Economy]
+
+[Illustration: P Prince Prayer P R Regan R Raymond R]
+
+The letters in which the capital stem, or 7th principle, forms a
+leading part, may be grouped as follows:
+
+[Illustration: H. K. F. T. S. S. G.]
+
+In the H and K, the capital stem is almost straight on the down
+stroke, in the F and T it is little more of a wave line, and in S and
+L the line is much of a compound or double curve.
+
+[Illustration: H Hand Hunter Hinder K Kingdom Ky.]
+
+[Illustration: F Famine Fremont T Tenement Troy]
+
+[Illustration: S Sumpter St. S Sarimore G Grammar]
+
+The capital I, and also the J, which is a modified I, are sometimes
+classed among the capital stem letters, from the resemblance of the I
+to this principle in all but the top.
+
+[Illustration: Independence Jamestown Inkerman Judgment]
+
+The capital loop, or 8th principle, is found as an essential element
+in:
+
+[Illustration: M. N. X. W. Q. Z. V. U. Y.]
+
+In the capital loop, or 8th principle, another oval may be made within
+the large turn at the top, but for practical purposes the letter is
+perhaps better without it, and may be simplified even more, as in the
+N below.
+
+[Illustration: M Monumental N Nathaniel X Xenophon]
+
+[Illustration: W Writing Q Quay Quack J J Jones J J]
+
+[Illustration: V Value Valuable U Union Y Youthful]
+
+
+FIGURES.
+
+Make figures small, neat, and of form exact. Each figure must show for
+itself, and cannot be known by those which precede or follow it, as
+is the case with letters. The common tendency is to make figures too
+large and coarse. Mind the ovals in figures and have them full and
+round. The chief excellence of the zero lies in its roundness; the
+3, 5, 6 or 9, without care in making the ovals, may degenerate into a
+straight line, or simply a meaningless hook, which it would hardly
+be safe to use in expressing sums of money, ordering goods, or the
+transaction of other business.
+
+[Illustration: 1 2 3 4 5 6 7 8 9 $ ¢ # % a/c 1 2 3 4 5 6 7 8 9 0]
+
+
+
+
+[Illustration: COPIES FOR PRACTICE.]
+
+COPIES FOR PRACTICE
+
+
+Having proceeded thus far in the study and practice of writing, and
+having obtained the proper control of the pen through the movement
+exercises, all that is necessary now in order to secure a good
+handwriting, is continued and well-directed practice.
+
+[Illustration:
+
+      $1100.00              Chicago, Jan. 10./80.
+           Due Henry Harrington, on order, Eleven
+      Hundred Dollars in Merchandise, value rec'd
+      No. 43.                Newton P. Kelley, Sr.]
+
+
+       *       *       *       *       *
+
+[Illustration: Ornamental Penmanship.]
+
+ORNAMENTAL PENMANSHIP
+
+
+Charming and fascinating are the graceful and harmonious curves
+produced, when, wielded by some trained and skillful hand, the pen
+becomes an instrument of beauty. As by the power of speech, men may
+pass from the common tone of conversation up to the melodious strains
+of music, or may soar in flights of oratory into the sublime, until
+the multitude is entranced; so the capabilities of the pen are not
+limited to the common uses of life, but may take on forms of beauty in
+elegant outlines of bird, or landscape, or graceful swan or bounding
+stag.
+
+Ornamental writing is not a practical art, and has no connection
+whatever with the practical business of life. It is in the realm
+of poetry. The imagery of graceful outlines must first be seen by a
+poetic imagination. While the great masses may acquire a good style
+of plain, practical penmanship, few have the necessary conception
+of mind, combined with the skill and dexterity of hand to become
+successful ornamental penmen.
+
+The ornamental pages which follow are given, not as models for
+imitation or practice by the learner, but merely to show the
+possibilities of the pen in the hand of a master, and as a fitting
+closing to this, our chapter on penmanship.
+
+To any one who may have an artistic quality of mind, and delights
+in beautiful lines and harmonious curves, these pages of ornamental
+penmanship will serve as models for practice and imitation, and every
+attempt at such an exercise as the one on this, or the following
+pages, will give greater strength and freedom of movement, and better
+command of the pen, so that it will conduce to an easy, flowing
+and elegant style of plain business writing, while affording a most
+pleasant and profitable employment in the cultivation of the taste.
+
+Various beautiful designs or pictures may be made with the pen, in the
+hands of one that possesses the skill of a penman and the eye of an
+artist.
+
+[Illustration]
+
+
+       *       *       *       *       *
+
+[Illustration: HOW TO WRITE A BUSINESS LETTER.]
+
+HOW TO WRITE A BUSINESS LETTER
+
+
+Considering the vast amount of business transacted by correspondence
+between the parties, Letter Writing seems only second in importance to
+bookkeeping. The merchant of the smaller cities or towns, perhaps
+in the far west, desires to order articles of merchandise from the
+wholesale house in New York or Boston. Possibly a remittance is to
+be sent. It may be that an error has occurred and needs correction.
+Credit is to be asked, references given, and a multitude of other
+matters call for adjustment through correspondence. To write every
+conceivable variety and shade of meaning, expressing the proper
+thought in the most fitting and appropriate language, is indeed a rare
+and valuable accomplishment. And when the proper language takes on
+the graceful and businesslike air of the well written letter, with its
+several parts harmoniously arranged, it is a combination of brain and
+skill which can hardly be overestimated.
+
+[Illustration]
+
+This subject, therefore, naturally divides itself into two parts: _The
+Mechanical Structure_, and the _Literature of a Letter_. The former of
+these being the less difficult will be first considered.
+
+
+THE STRUCTURE OF A BUSINESS LETTER.
+
+Consists in the arrangement of its several parts, with a view to the
+most harmonious effect. Excellent penmanship is very desirable, but
+not absolutely essential. The penmanship may indeed be poor, but the
+arrangement of the several parts of the letter, the neatness, and
+finish, may be such as to give it an attractive appearance, while
+on the other hand, the letter may be clothed in the most elegant
+penmanship, and yet the construction be such as to stamp its author as
+a careless and indifferent person, devoid of precision and order.
+
+No one great thing, but many little things carefully watched, and
+attentively practiced, make up the structure and dress of a business
+letter, and give it a businesslike air. The penmanship should be a
+neat, strong hand, very plain and legible, and devoid of all flourish.
+
+
+PAPER AND ENVELOPE.
+
+The paper and envelopes used in business correspondence should be of
+a good, durable quality, and a white color is preferable. Cheap
+materials are not only unsatisfactory to the writer, but may give
+the reader an unfavorable impression, which would be an injury far
+exceeding the cost of the best stationery for a life time. Persons
+form impressions from very little things sometimes.
+
+The size of a letter sheet in business correspondence should be about
+8x10 inches. This sheet affords a sufficient space for a communication
+of ordinary length to be written on one side only, which is essential
+in case the letter is copied in a letter press. A sheet of paper, note
+size, (5x8) is oftentimes used for brief communications of no special
+importance, and not designed to be filed for future reference. Among
+professional men the commercial note sheet is more extensively used,
+but with business men the letter size is considered preferable.
+
+The envelope should correspond in size to that of the letter sheet,
+and should be a trifle longer than one-half the length of the sheet.
+Thus in a sheet eight by ten inches, one-half the length of the sheet
+is five inches, and this requires the length of the envelope to be
+about five and a quarter inches. Its width is usually about three
+inches. Avoid the use of fancy colored and fancy shaped paper and
+envelopes. These may not be objectionable in social correspondence
+among ladies, but the gravity of business affairs does not admit of
+such display.
+
+
+THE HEADING.
+
+With most firms engaged in business it has become a custom to have the
+business advertisement placed at the head of the letter page, together
+with street, number and city. Thus leaving only the date to be
+inserted to complete the heading.
+
+In case the heading of the letter is to be entirely written, it should
+be placed so as to occupy the right hand half of the first two lines
+at the top of the page. If, however, the letter is to be a very brief
+one, occupying only three or four lines, the heading may then be
+placed lower down on the sheet, so as to bring the body of the letter
+about the center of the sheet.
+
+Writing from a large city the heading should contain the street and
+number. Your correspondent, in directing his answer will rely on the
+address given in the heading of your letter. Never be guilty of the
+blunder committed by ignorant persons of placing a part of the heading
+under the signature.
+
+[Illustration:
+
+      765 Market Street,
+         Philadelphia, June 10, 1882.]
+
+[Illustration: DIAGRAM OF THE STRUCTURE OF A LETTER.]
+
+The second line of the heading should begin a little farther to the
+right than the first line, as seen above.
+
+If the writer has a box at the Post Office and wishes his mail
+delivered there, he may head his letter, as on the following page:
+
+[Illustration:
+
+      P.O. Box 3657,
+          New York, May 16, 1882.]
+
+
+[Illustration:
+
+      Chas. A Roberts                Wm. J. Dennis
+                     Office of
+                   ROBERT & DENNIS
+            DEALERS IN FANCY AND STAPLE GROCERIES,
+                 320 Jefferson Street,
+             Burlington, Va.,______________ 18____]
+
+Writing from the principal cities of the United States it is not
+necessary to make the name of the state a part of the heading, as that
+is supposed to be known and understood, but with smaller cities the
+name of the state also, should be given. Thus, there is a Quincy
+in Illinois, and also in Massachusetts, and unless the state were
+mentioned a person answering a letter from Quincy, would not know
+which state to direct his reply to. In writing from an obscure town or
+village, not only the state should be given, but the county as well.
+
+[Illustration:
+
+      Ottawa, La Salle County, Ill.,
+          December 20, 1882.]
+
+The punctuation of the heading and other parts of the letter, is
+of great importance in the estimation of cultivated persons, and
+something which can be learned by a little attention on the part of
+anyone, in examining the forms here given.
+
+
+MARGIN.
+
+A margin three-quarters of an inch in width should be left, on the
+side of the letter, as shown in the diagram. This is convenient for
+any mark or memorandum which your correspondent may desire to make
+concerning anything contained in the letter, but its greater value
+lies in the open, airy, and cheerful dress which it imparts to the
+letter. A margin too narrow conveys the idea of stinginess, as if to
+economize paper, while an irregular or zigzag margin conveys the idea
+of carelessness or want of precision. On a sheet of note paper the
+margin may be only one-half inch in width, thus making its width
+proportionate to the size of the sheet.
+
+
+ADDRESS.
+
+On the next line below the heading, that is the third line from the
+top of the sheet, and beginning at the left margin, should be placed
+the _Address_, which consists of the name of the person to whom the
+letter is written, together with his titles, if any, and his place of
+residence or business. The letter is not complete without all this, in
+the estimation of the business man. It does not fully explain itself,
+if the place of residence is not down as well as the name, and in
+preserving a letter press copy, this is quite essential for future
+reference.
+
+[Illustration:
+
+      Messrs. Samuel Bliss Co.
+          Reading, Pa.
+        Gentlemen:]
+
+Or if the letter is written to a person living or doing business in a
+large city, thus:
+
+[Illustration:
+
+      Mr. James M. Cummings
+        645 Broadway, new York.
+          Sir:]
+
+The names and residence should not be allowed to extend further to the
+right than about the center of the sheet, thus leaving an open space
+between this and the heading of your letter. In case the names or
+place of residence should be so long as to require it, they may be
+placed thus:
+
+[Illustration:
+
+      Messrs. Richards, Shaw, Fitch
+          & Winslow, Chicago.
+        Gentlemen:]
+
+The words _Dear Sir_ or _Gentlemen_ are sometimes placed farther to
+the left, as in the above example, but most business men in their
+correspondence place this complimentary address with reference to
+the words above them, about three-quarters of an inch farther to the
+right, as shown below.
+
+[Illustration:
+
+      William D. Nelsen, Esq.,
+        177 Erie St., Boston,
+          Dear Sir:]
+
+The custom of placing the address beneath the body instead of at the
+beginning of the letter, is not much in vogue in business circles
+in this country, most business men preferring to place the name and
+address at the head of the sheet, and then write at it as if they were
+talking to the person himself. When, however, the address is placed
+below the letter it should occupy the same position as to the margin,
+etc., as if placed at the beginning. The custom is borrowed from the
+English, and its use is confined mostly to government officials and
+professional men.
+
+
+BODY OF THE LETTER.
+
+This constitutes the written message. It should begin on the same line
+with the words _Dear Sir_, or _Gentlemen_ leaving after these words a
+small space. In case the place of residence or business is not written
+in the address, then the complimentary address of _Dear Sir_ or
+_Gentlemen_ will be placed on the next line under the name, or fourth
+line from the top of the sheet, and the letter will begin on the fifth
+line from the top, thus:
+
+[Illustration:
+
+      Mr. Henry L. Dunham,
+        Dear Sir:
+            In answer to your esteemed favor]
+
+Sometimes for the sake of convenience, and the saving of time and
+labor, the letter head has printed in the left corner, above the
+address, a blank form of memorandum as follows:
+
+[Illustration:
+
+      Referring to
+      yours of...
+
+      OR,
+
+        In reply to
+      your favor of...,]
+
+and after this introduction the writer is able speedily to get at the
+marrow of his letter, without acknowledging the receipt of a former
+communication.
+
+The body of the letter should be divided into as many paragraphs as
+there are distinct subjects in the letter, or a new paragraph should
+be commenced at every change of the subject. The habit which some
+persons have of tacking one subject to the end of another, and thus
+making a letter one continuous paragraph of mixed up information,
+instructions and requests, is extremely objectionable. It destroys the
+force of what is said, instead of fixing each thought clearly on the
+mind of the reader; it leaves him confused, and he reads a second time
+and tries to get his ideas fixed and systematized, or he throws aside
+the letter until he has more time in which to study it and get the
+meaning clear.
+
+If the letter is long and is really concerning only one subject, then
+it may properly be divided into paragraphs by separating the different
+divisions of the subject, and giving a paragraph to each. These should
+be arranged in their logical order. Wherever the letter is to contain
+numerous paragraphs to avoid omitting any of the items, it is best to
+jot them down on a slip of paper, then embody them in the letter in
+their natural order.
+
+The first word of each paragraph should be indented, or moved in from
+the margin, usually about the width of the margin. Thus if the margin
+is three-fourths of an inch in width, the paragraph should begin
+three-fourths of an inch from the margin. Some writers, however,
+prefer to commence the first word of the paragraph an inch from the
+margin, and it is really not so essential what the distance is, as
+that it should be uniform, and all the paragraphs begin alike. A
+little attention is necessary here. In ordering goods make each
+article a separate paragraph.
+
+
+COMPLIMENTARY CLOSING AND SIGNATURE.
+
+The complimentary closing consists of such words as _Yours truly_,
+_Respectfully_, etc., and should be placed on the next line beneath
+the last one occupied by the body of the letter, commencing a little
+to the right of the middle. The signature should be placed underneath
+the words of respect, and begin still a little farther to the right.
+Thus the conclusion of the letter will correspond in position and
+arrangement with the heading.
+
+[Illustration:
+
+      Yours truly,
+        John Maynard.]
+
+The language of the complimentary closing should be governed by
+the relation between the parties, and should correspond with the
+complimentary address. The first letter between strangers should
+commence with _Sir_ and end with the word _Respectfully_. After the
+exchange of a few letters and a sort of business acquaintance may be
+said to exist between the correspondents, then _Dear Sir_, and _Yours
+truly_, may properly be introduced. A little more cordial would be
+such a conclusion as the following:
+
+[Illustration:
+
+      Yours very truly,
+        Rinold, Constable & Co.]
+
+The man of business is apt, however, to have one stereotyped beginning
+and ending to all his letters, and seldom stops to discriminate
+between strangers and old customers in this respect. Often the
+conclusion may be connected to the closing paragraph with perfect
+grace and ease thus:
+
+[Illustration:
+
+        Hoping to receive the goods without delay,
+      I remain,
+                    Respectfully,
+                      Henry P. Bowen.]
+
+In the signature of a letter, especial care should be exercised.
+Bear in mind that names of persons are not governed by the rules of
+spelling, and words which precede or follow, proper names will not aid
+us in deciphering them if they are poorly written.
+
+[Illustration: A MODEL BUSINESS LETTER.
+
+             146 S. Tenth Street,
+               Cincinnati, March 11, 1884,
+      Messrs. Arnold, Constable & Co.,
+        Broadway & 19th Sts, New York.
+          Gentlemen:  Inclosed please find
+      New York Exchange in settlement of your
+      Invoice of the 1st inst. less Cash discount.
+          Amount of Invoice,  $325.80
+          Cash discount 5%      16.29
+                               ------
+          Draft inclosed      $309.51
+          The goods have been received, and are
+      very satisfactory in both quality and price.
+      You may expect another order soon.
+                          Yours truly,
+                            James Z. Wilson Co.]
+
+The young person who would learn to write a good business letter,
+should, with pen, ink and suitable paper, sit down and practice
+faithfully after the above model. Write and re-write it a dozen times
+or more, until your letter resembles it closely. Then take any of the
+models for letters given near the close of this chapter, and with this
+matter, write a letter which will conform with the foregoing model in
+appearance and dress. Write the same matter over again, and improve
+it in its defects. Criticise each line and word. See that no words
+or letters are omitted, and that the punctuation is according to
+the models in this book. Eliminate all ungainly letters, shorten the
+loops, see that each letter rests on the line, and that, withal your
+page is clean and regular.
+
+The person who will thus devote a little earnest study and practice,
+may early acquire the valuable accomplishment of writing a pleasing
+business letter, so far as the mechanical structure goes.
+
+
+ADDRESSING THE ENVELOPE.
+
+After the letter is finished, and while it yet lies open before you,
+the Envelope should be addressed. As before stated, the directions
+on the envelope must conform to the address at the beginning of the
+letter, hence the necessity for addressing the envelope before the
+letter is folded.
+
+The first line of the address of the envelope should consist of the name
+of the person or firm to whom the letter is written, together with any
+appropriate titles, and should be written across or a little below the
+middle of the envelope, but never above it, beginning near the left
+edge. The space between this first line and the bottom of the envelope
+should be about equally divided among the other lines, each of which
+begins still farther to the right than the one above, thus:
+
+[Illustration:
+
+      Messrs. Arnold, Constable & Co.,
+        Cor. Broadway & 19th Sts.,
+          New York City.]
+
+When writing to a person in a large city the number and street should
+be a part of the address, and may be placed as in the above form, or
+in the left hand lower corner as follows:
+
+[Illustration:
+
+        Lewis H. Taylor, Esq.,
+            Chicago,
+
+      118 Wabash Ave.     Ill.]
+
+In case the letter is addressed in care of any one this should be
+placed in the lower left corner. If a letter of introduction, the
+words _Introducing Mr. John Smith,_ or similar words, should be placed
+in this corner.
+
+Letters addressed to small towns or villages should bear the name of
+the county as follows:
+
+[Illustration:
+
+      Mr. Henry D. Chambers,
+        Washington,
+          Porter County,
+                    Ala.]
+
+Or the name of the county may be placed in the lower left corner. The
+Post Office box number is usually placed in the lower left corner.
+
+
+FOLDING A LETTER.
+
+Having written an excellent letter, and faultlessly addressed the
+envelope, all may be easily stamped as unbusiness-like, and spoiled,
+by improperly performing so simple a part as the folding. Remember
+that excellent rule that, whatever is worth doing should be well done.
+
+With the letter sheet lying before you, turn the bottom edge up
+so that it lies along with the top edge, thus making a fold in the
+middle, which press down with the thumb nail or with a paper folder.
+Then fold the right edge over so that it falls two-thirds the distance
+across the sheet, and press down the edge. Next fold the left edge of
+the sheet over to the right, breaking the fold at the edge of the part
+folded over just before.
+
+In case a check, note, draft, bill or currency is to be sent by
+letter, it should be placed on the upper half of the sheet as it lies
+open, and then the letter should be folded the same as if it were not
+there. This will fold the paper or document in the letter so that it
+will be difficult to extract it while being transmitted in the mails,
+and so that it will not be dropped or lost in opening the letter.
+
+The letter is now folded so that it will be of equal thickness in
+every part of the envelope. Insert the last broken or folded edge in
+the envelope first, with original edges of the sheet at the end of
+the envelope which the stamp is on; when taken from the envelope the
+letter will then be proper side up.
+
+
+THE LITERATURE OF A LETTER.
+
+To be able to compose a letter requires more ability than to give it
+the proper arrangement and mechanical dress. A mind well stored with
+useful knowledge as well as command of language, is necessary in
+writing a letter on general subjects. The strictly business letter
+requires a thorough understanding of the facts concerning which
+the letter is written, and these facts to be set forth in plain and
+unmistakable language. All display of rhetoric or flourish of words is
+entirely out of place in the sober, practical letter of business. The
+proper use of capital letters, punctuation, and correct spelling
+are essential to the well written letter, and with a little care and
+striving may be easily acquired.
+
+
+ARRANGEMENT OF ITEMS.
+
+As stated before, each item or subject in a letter should be embraced
+in a separate paragraph. These should be arranged in the order in
+which they would naturally come, either in point of time, importance,
+or as regards policy. Never begin a letter abruptly with a complaint,
+but rather bring in all unpleasant subjects toward the close. If
+an answer to a letter of inquiry, take up the questions as they are
+asked, indicate first what the question is, and then state clearly
+the answer. The first paragraph should acknowledge the receipt of
+the communication now to be answered, giving date and indicating its
+nature and contents, thus:
+
+[Illustration: Your letter of the 10th instant concerning damaged
+goods is received, etc.]
+
+The closing paragraph usually begins with such words as _Hoping,
+Trusting, Awaiting, Thanking_, or similar expressions, and is
+complimentary in its tone and designed as a courtesy.
+
+
+BREVITY.
+
+Business letters should be brief and to the point. The best letter
+states clearly all the facts in the fewest words. Brevity is not
+inconsistent with a long letter, as so much may need to be said as
+to require a long letter, but all repetitions, lengthy statements and
+multiplication of words should be avoided. Use short sentences, and
+make every word mean something. Short sentences are more forcible, and
+more easily understood or remembered, than long drawn out utterances.
+
+
+STYLE.
+
+Style refers to the tone, air, or manner of expression. Dignity and
+strength should characterize the style of the business letter. No
+ornament of expression or eloquence of language is necessary or
+appropriate in a correspondence between business men. Come to your
+meaning at once. State the facts. Let every sentence bristle with
+points.
+
+The successful business man must possess energy, decision, and force,
+and these qualities should be conspicuous in his correspondence in
+order to command respect. Never use loose or slang expressions.
+The business man should be a _gentleman_. Indulge in no display
+of superior knowledge or education, but temper each paragraph with
+respect and deference to others. The learner who would aspire to write
+a good letter, should, after having finished his attempt, go over
+each sentence carefully and wherever the pronoun I occurs, modify the
+expression so as to leave this out.
+
+
+ORDERING GOODS.
+
+In ordering goods of any kind, care should be used to state very
+explicitly the color, size, quality, and quantity of the articles
+desired. If manufactured goods, the name of the manufacturer, or his
+trade mark or brand should be given. Also state when you desire the
+goods shipped and in what way. If by freight or express, state what
+Freight line or Express Company.
+
+
+SENDING MONEY BY LETTER.
+
+Paper currency should seldom be trusted to pass through the mails, as
+the liability to loss is too great. Better send draft or P. O. money
+order, and in every case the amount of the remittance should be stated
+in the letter, and also whether by draft or otherwise sent. The letter
+may become important evidence in regard to payment at some future
+time.
+
+
+INSTRUCTIONS.
+
+In giving instructions to agents, manufacturers and others, let each
+order occupy a separate paragraph. State in unmistakable language the
+instructions desired to be conveyed. If possible a diagram or plan
+should be enclosed in the letter. Cautions and complaints, if any,
+should be clearly set forth in paragraphs near the close of the
+letter.
+
+
+A DUNNING LETTER.
+
+State when the debt was contracted, its amount, the fact of it having
+been long past due, the necessity for immediate payment, and any other
+facts depending on the peculiarities of the case, which it may seem best
+to make use of, such as promises to pay, which have not been met;
+the inconvenience as well as injury and distrust caused by such
+irregularities, etc.
+
+
+LETTERS OF INTRODUCTION.
+
+Be just and truthful, avoiding any stereotyped form in letters of
+introduction. Never give a letter of introduction unless you have
+entire confidence in the person to whom it is given; it may reflect
+on your character or be used against you. Be very guarded that no
+expressions may be construed into a letter of credit, thus making the
+writer liable for payment. Use no unfounded statements or assertions,
+over-estimating your friend, as these may prove untrue.
+
+Willing to extend a favor to a friend by giving a letter of
+introduction, do not be guilty of introducing him to any one in whom
+he may not place confidence, as he might be a loser by such.
+
+
+FORM OF A LETTER ORDERING GOODS.
+
+                          128 Jackson Street,
+                               RICHMOND, VA., May 24, 18--.
+
+      Messrs. JONES & SMITH,
+              867 Market St., Philadelphia.
+
+      _Gentlemen:_ Please ship me by Fast Freight as soon
+      as possible the following goods:
+
+          3 hhds. N. O. Molasses.
+          1 bbl. Granulated Sugar.
+          5 chests English Breakfast Tea.
+          2 sacks Mocha Coffee, wanted not ground.
+          5 boxes Colgate's Toilet Soap.
+
+      I will remit the amount of the invoice immediately
+      upon the receipt of the goods.
+                            Yours respectfully,
+                                JAMES C. ADAMS.
+
+       *       *       *       *       *
+
+ORDERING GOODS AND ENCLOSING PRICE.
+
+                                      RICHMOND, IND., Dec. 29, 18--.
+
+      Messrs. MARSHALL FIELD & Co.,
+                            Chicago, Ill.
+
+          _Gentlemen:_ Please forward me by American Express at once
+          1 Lancaster Spread,                         $3.50
+         12 yds. Gingham, small check. (15c.)          1.80
+          3 doz. Napkins ($3.00),                      9.00
+                                                      -----
+                                                     $14.30
+      For which I inclose P.O. Money order.
+
+      Hoping to receive the goods without delay, I am,
+
+                                      Respectfully,
+                                              WILLIAM L. MILLER.
+
+       *       *       *       *       *
+
+DESIRING TO OPEN AN ACCOUNT.
+
+                                      DAYTON, OHIO, Oct. 12, 18--.
+
+      Messrs. HOLMES & WILSON,
+                         Detroit, Mich.
+
+     _Gentlemen:_ Having recently established myself in the retail
+     Hardware trade in this city, with fair prospects of success,
+     and being in need of new goods from time to time, would like
+     to open an account with your highly respectable house.
+
+     My capital is small, but I have the satisfaction of knowing
+     that what little I possess is the fruit of my own industry and
+     saving. I can refer you to the well known firm of Smith, Day &
+     Co., of this city, as to my character and standing.
+
+     Should my reference prove satisfactory, please forward me at
+     once by U.S. Express,
+
+          2 Butchers' Bow Saws
+          1/2 doz. Mortise Locks, with Porcelain Knobs.
+          2 kegs 8d Nails,
+
+     and charge to my account.
+
+     Hoping that my order may receive your usual prompt attention,
+     I am,
+
+      Yours respectfully,
+              HENRY M. BARROWS.
+
+       *       *       *       *       *
+
+LETTER OF CREDIT.
+
+                                      LEXINGTON, KY., June 25, 18--.
+
+      Messrs. DODGE, MANOR & DEVOE,
+                           New York City.
+
+     _Gentlemen:_ Please allow the bearer of this, Mr. James
+     Curtis, a credit for such goods as he may select, not
+     exceeding One Thousand dollars, and if he does not pay for
+     them, I will.
+     Please notify me in case he buys, of the amount, and when due,
+     and if the account is not settled promptly according to
+     agreement, write me at once.
+
+      Yours truly,
+              HIRAM DUNCAN.
+
+       *       *       *       *       *
+
+INCLOSING AN INVOICE.
+
+                                      125 Lake Street,
+                                         CHICAGO, Nov. 15, 18--.
+
+      SAMUEL D. PRENTICE, Esq.,
+                      Vevay, Ind.
+
+     _Dear Sir:_ Inclosed please find invoice of goods amounting to
+     $218.60, shipped you this day by the B. & O. Express, as per
+     your order of the 11th inst.
+
+     Hoping that the goods may prove satisfactory, and that we may
+     be favored with further orders, we remain,
+
+      Yours truly,
+              SIBLEY, DUDLEY & CO.
+
+       *       *       *       *       *
+
+LETTER OF INTRODUCTION.
+
+                                      168 Olive Street,
+                                        ST. LOUIS, June 4, 18--.
+
+      HENRY M. BLISS, Esq.,
+                      Boston.
+
+     _Dear Sir_: This will introduce to you the bearer, Mr. William
+     P. Hainline, of this city who visits Boston, for the purpose
+     of engaging in the Hat, Cap and Fur trade.
+
+     He is a young man of energy and ability, and withal, a
+     gentlemen in every sense.
+
+     Any assistance you may render him by way of introduction to
+     your leading merchants or otherwise, in establishing his new
+     enterprise will be duly appreciated by both himself and
+
+      Yours truly,
+              JAMES W. BROOKING.
+
+       *       *       *       *       *
+
+INCLOSING REMITTANCE.
+
+                                   MILWAUKEE, WIS., Feb. 18, 18--.
+
+      Messrs. ARNOLD, CONSTABLE & Co.,
+                               New York.
+
+     _Gentlemen:_ The goods ordered of you on the 3d inst. have
+     been received and are entirely satisfactory in both reality
+     and price.
+
+     Enclosed please find New York exchange for $816.23, the amount
+     of your bill.
+
+     Thanking you for your promptness in filling my order, I am,
+
+      Yours respectfully,
+              HENRY GOODFELLOW.
+
+       *       *       *       *       *
+
+INCLOSING DRAFT FOR ACCEPTANCE.
+
+                                      NEW YORK, Aug. 8, 18--.
+
+      Messrs. WEBSTER & DUNN,
+                      Cairo, Ill.
+
+     _Gentlemen:_ Inclosed we hand you Draft at 30 days for
+     acceptance for $928.15, the amount of balance due from you to
+     us to the present date. We shall feel obliged by your
+     accepting the same, and returning it by due course of mail.
+
+     Awaiting further favors, we are,
+
+      Very truly yours,
+              DODGE, HOLMES & CO.
+
+       *       *       *       *       *
+
+INCLOSING A STATEMENT OF ACCOUNT.
+
+      CHICAGO, March 1, 18--.
+
+      Messrs. CHASE & HOWARD,
+          South Bend, Ind.
+
+     _Gentlemen_: Inclosed please find a statement of your account
+     for the past three months, which we believe you will find
+     correct.
+
+     We shall feel obliged by your examining the same at your
+     earliest convenience, and shall be happy to receive your check
+     for the amount or instructions to draw on you in the ordinary
+     course.
+
+      We are, gentlemen,
+        Yours truly,
+          J.V. FARWELL & CO.
+
+       *       *       *       *       *
+
+A DUNNING LETTER.
+
+                                         DENVER, COL., June 30, 18--.
+
+      JAMES C. ADAMS, Esq.,
+            Great Bend, Kansas.
+
+     _Dear Sir_: Allow me to remind you that your account with me
+     has been standing for several months unsettled.
+
+     I should not even now have called your attention to it, were
+     it not that in a few days I must meet a heavy bill, and must
+     rely in part on your account to furnish me the means.
+
+     I would, therefore, esteem it a great favor if you would let
+     me have either the whole, or at least the greater part of your
+     account in the course of a week or ten days.
+
+     Thanking you for past favors, I remain, Sir,
+
+      Yours truly,
+        A.R. MORGAN.
+
+       *       *       *       *       *
+
+AN APPLICATION FOR A SITUATION IN BUSINESS.
+
+_Paste the Advertisement at the head of the sheet, and write as
+follows_:
+
+                                 124 Fayette Street,
+                                     SYRACUSE, N. Y., Sept. 17, 18--
+
+      JOURNAL OFFICE,
+          City.
+
+     _Dear Sir_: In reply to the above advertisement I would
+     respectfully offer my services.
+
+     I am 19 years of age, have a good education, and have had some
+     experience in business, having assisted my father in his
+     grocery store. I am not afraid of work, and never allow myself
+     to be idle when there is work to be done. I can refer you as
+     to my character, to Mr. J.H. Trout, president of the Gas
+     Company, who has known me all my life.
+
+     In reference to salary, I leave that with you, but feel
+     certain that I could earn five dollars per week for you.
+
+     Hoping to have the pleasure of an interview, I remain,
+
+      Respectfully,
+          HENRY OTIS.
+
+       *       *       *       *       *
+
+ASKING PERMISSION TO REFER TO A PERSON.
+
+                                  SYRACUSE, N. Y., Sept. 17, 18--.
+
+      J.H. TROUT, Esq.,
+
+          _Dear Sir_:
+
+     I beg to inform you that in applying for a situation this
+     morning, advertised in the _Journal_, I took the liberty of
+     using your name as a reference. The length of time I have been
+     honored with your acquaintance, and the words of encouragement
+     which you have given me heretofore, lead me to hope you would
+     speak favorably in this instance, adding this to the numerous
+     obligations already conferred upon
+
+      Your obedient servant,
+          HENRY OTIS.
+
+
+       *       *       *       *       *
+
+INQUIRING AS TO BUSINESS PROSPECTS.
+
+                                  NEWARK, OHIO, June 15, 18--.
+
+      Mr. J.D. SHAYLOR,
+           Denver, Col.
+
+     _My Dear Sir_: As I told you a year ago, I have been thinking
+     seriously of disposing of my small business here and locating
+     in some live and promising city out west, where I can grow up
+     with the country as you are doing.
+
+     Will you have the kindness to sit down and write me at your
+     convenience, full information in regard to the prospects of
+     business, price of rents, cost of living, etc., in your city,
+     and any other information, especially in regard to the
+     hardware trade.
+
+     If you will thus kindly give me the facts on which I can base
+     a calculation, and all is favorable, I will probably visit
+     Denver this fall, and eventually become your neighbor.
+
+      Yours very truly,
+          J.O. GOODRICH.
+
+       *       *       *       *       *
+
+LETTER OF RECOMMENDATION.
+
+                                       GRAND HAVEN, Mich., May 17, 18--.
+
+      To WHOM IT MAY CONCERN:
+
+     Mr. Henry McPherson, who is now leaving our employ, has been
+     in our office for the past two years, during which time he has
+     faithfully attended to his duties, proving himself to be
+     industrious and thoroughly reliable. He is a good penman,
+     correct accountant, and acquainted with correspondence.
+
+     We shall at any time cheerfully respond to all applications we
+     may have regarding his character and abilities, and wish him
+     every success.
+
+      Yours truly,
+          WOOD & HILL.
+
+       *       *       *       *       *
+
+NOTICE OF DISSOLUTION OF A PARTNERSHIP.
+
+                                       DAVENPORT, IA., Dec. 10, 18--.
+
+      JAS. L. BINGHAM & CO.,
+          Cedar Rapids, Ia.
+
+     _Gentlemen_: On the 1st of January next the partnership for
+     the past ten years existing between Geo. H. Clark and Henry
+     Webster, wholesale grocers in this City, will expire by
+     limitation of the contract.
+
+     The firm takes this opportunity to thank its customers and
+     friends for their generous patronage and support, whereby the
+     business of the house grew to such large proportions.
+
+     After the first of January the business will be carried on at
+     the old stand, Nos. 76 and 78 Main St., by Henry Webster and
+     Cyrus D. Bradford, under the firm name of Webster & Bradford.
+     We are, gentlemen,
+
+      Your obedient servants,
+          CLARK & WEBSTER.
+
+
+       *       *       *       *       *
+
+RECOMMENDING A SUCCESSOR IN BUSINESS.
+
+                                       CINCINNATI, OHIO, Dec. 15, 18--.
+
+      TO THE PUBLIC:
+
+     It is with some feeling of regret that we announce our
+     retirement from the business on the beginning of the new year.
+     Our stock and premises will then be transferred to Messrs.
+     Franklin and Warren, whom we cheerfully present to your
+     notice, and feel it our duty to recommend them for a
+     continuance of that liberal confidence and patronage which you
+     have bestowed on us during the past twenty years.
+
+     Both these young gentlemen have been clerks of ours for
+     several years past, and are in every way efficient and capable
+     to continue the business.
+
+      We are
+          Respectfully,
+              JOHNSON & FOX
+
+
+       *       *       *       *       *
+
+[Illustration: ELEMENTS OF SUCCESS IN BUSINESS.]
+
+ELEMENTS OF SUCCESS IN BUSINESS
+
+
+In order to succeed in business life, it is necessary to cultivate and
+develop certain qualities and traits of character. These are a portion
+of the capital of the successful man, and a more essential portion
+than money or goods.
+
+
+HONESTY.
+
+"Sharp practice" may bring a temporary gain but in the long run of life
+that man will be far ahead who deals squarely and honestly at all times.
+A thoroughly honest clerk will command a higher salary than one of
+equivocal habits, while the merchant who has a reputation for honesty
+and truthfulness in regard to the quality and value of his goods, will
+on this account he favored with a considerable custom. The business man
+whose "word is as good as his bond" can in any emergency, control large
+amounts of capital, the use of which brings him a rich return, while the
+man who sells his neighbor's good opinion for a temporary gain, will
+find that he has discounted his future success, but taking an advantage
+at the cost of ten tines its value.
+
+
+INDUSTRY.
+
+No other quality can take the place of this, and no talents of mind,
+however excellent, will bring success without labor; persistent
+systematic labor. The young man who expects to find some royal road
+to success with little or no effort, or who imagines that his mental
+abilities will compensate for a lack of application, cheats and ruins
+himself. Horace Greeley probably never said a grander thing than this:
+"The saddest hour in any man's career is that wherein he, for the
+first time, fancies there is an easier was of gaining a dollar than
+by squarely earning it." and Horace Greeley was himself an example of
+success through industry.
+
+[Image: COUNSEL AND ADVICE.]
+
+It is not genius, but the great mass of average people, who _work_,
+that make the successes in life. Some toil with the brain, and others
+toil with the hand, but all must toil. Industry applies to hours in
+business and out of business. It means not only to perform all
+required work promptly, but to occupy spare moments usefully, not to
+idle evenings, and to rise early in the morning.
+
+An [Transcriber's Note: The original text reads 'employe'] employee
+should not confine himself to his mere obligatory duties. He should
+be ready to work sometimes over hours or in other departments if it is
+desired of him. Willingness to _work_ is one of the finest qualities
+in a character, and will compensate for many other deficiencies.
+
+
+MEMORY.
+
+This faculty, always so useful, is pre-eminently so to the business
+man. It must be both retentive and quick. By proper training this
+faculty may be so cultivated that names, dates and events to a
+surprising number may be readily recalled. The ability to greet a
+customer by calling him by name is considered very valuable in any
+class of business. It makes a very agreeable impression when a man who
+has not seen us but once or twice, and who is not expecting us, meets
+us promptly as we enter his store, with, "Why, Mr. ----, how do you
+do? Glad to see you. When did you leave Newark?" We feel as if we had
+occupied that man's thoughts since we saw him before. He appreciates
+us, and we feel like patronizing him. Whereas, on the other hand to
+meet a customer with a blank, inquiring expression, and greet him with,
+"Your face is familiar, but I can't recall your name." is unpleasant
+and tends to drive away custom. Every hotel keeper knows the value
+of this greeting of customers. Facts, figures and dates are very
+necessary to remember in business, and these often form the basis of
+a business transaction or venture by which large profits are made.
+Superior ability in remembering prices and their fluctuations has been
+the secret of more than one brilliant success.
+
+Desultory reading injures the memory, while close application to a
+subject, recalling the various points therein, tends greatly to improve
+this faculty. The clerk or employee [Transcriber's Note: The original
+text reads 'employe'] in receiving instructions from his principal should
+endeavor to impress every point clearly on his mind, and retain them
+there until they are carried out in action. Carelessness and
+forgetfulness often causes the discharge of otherwise worthy and
+competent young persons, as employers do not like to repeat their orders.
+
+
+PROMPTNESS.
+
+A very essential element in the character of the business man is
+promptness. Filling all engagements at exactly the appointed time,
+answering letters or forwarding goods with promptness, the man of
+business finds that much more can be accomplished and with far greater
+accuracy, than by a loose system of putting off till tomorrow, or
+according to convenience. Not only so, but competition in business is
+such that the merchant or tradesman who does not deal with promptness
+can hardly expect to hold his custom. Young men starting out in the
+world should form the resolution of doing everything on time. Better
+to be ahead in the performance of duties than behind. This promptness
+then acts as a stimulant in itself, and is oftentimes the means of
+winning success in an enterprise.
+
+A thing that is worth the doing, ought to be done quickly when the
+time is ripe for it. A prompt man or woman is valued, as he respects
+his word and has due regard for the convenience of others.
+
+
+EXECUTIVE ABILITY.
+
+Wavering, timid and uncertain, the man without executive ability never
+achieves distinction in active life. Intelligence to decide on any
+measure, firmness in adhering to the decision, and force of will in
+carrying it out, constitute executive ability, and are as essential to
+the business man as his stock in trade.
+
+The timid man never makes up his mind until after the opportunity is
+past, or decides, then recalls his decision, and feels incapable
+of promptly estimating all the facts in the case. This weakness is
+oftentimes natural, but more frequently it is a bad habit which should
+be broken up.
+
+Rashness is to decide and act without taking the trouble to weigh
+intelligently the facts in the case. This is inexcusable folly, and
+always brings serious trouble sooner or later.
+
+Through executive ability the labor or services of one man may be made
+to produce largely, or without proper direction such services may be
+almost worthless; and in the case of many employees [Transcriber's Note:
+The original text reads 'employes'] under one executive head, the results
+of this combined labor may be great success, or where executive ability
+is wanting, a great failure.
+
+The successful farmer, merchant, manufacturer, banker, and professional
+man must have this combination of ability, firmness, and will power.
+
+
+PERSEVERANCE.
+
+Those who put their minds on their work, whatever kind that may be,
+and persist in its thorough execution; who get interested in something
+for their own advancement, that they may become more capable as men
+and women of sense and tact; such persons have a lively appreciation
+of the fact that success is never more certain to be gained by any
+other course.
+
+These people have a just pride in learning the best methods of giving
+expression to the faculties and powers they possess, and which they
+desire to make the most of. It is incumbent that they do all in their
+power for their own and other people's good. Feeling this, an ever
+present incentive keeps them employed, and they are never idle.
+
+[Illustration]
+
+If one does not succeed from persisting in doing the best he knows
+how, he may conclude that the ministry of failure is better for him
+than any worldly success would be.
+
+
+CIVILITY.
+
+Good behavior is an essential element of our civilization. It should
+be displayed every day through courteous acts and becoming manners.
+
+Politeness is said to be the poetry of conduct; and like poetry, it
+has many qualities. Let not your politeness he too florid, but of that
+gentle kind which indicates a refined nature.
+
+
+In his relations with others, one should never forget his good
+breeding. It is a general regard for the feelings of others that
+springs from the absence of all selfishness. No one should behave
+in the presence of others as though his own wishes were bound to be
+gratified or his will to control.
+
+[Illustration]
+
+In the more active sphere of business, as in the larger localities
+where there is close competition, the small merchant 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 civility. A kind and obliging manner carries
+with it an indescribable charm. It must not be a manner that indicates
+a mean, groveling, timeserving spirit, but a plain, open, and
+agreeable demeanor that 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 purse.
+
+
+INTEGRITY.
+
+The sole reliance of a business man should be in the integrity of his
+transactions, and in the civility of his demeanor. He should make it
+the interest and the pleasure of a customer to come to his office or
+store. 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.
+
+No real business man will take advantage of a customer's ignorance,
+nor equivocate nor misrepresent. If he sells goods, he will have
+but one price and a small profit. He will ere long find all the most
+profitable customers--the cash ones--or they will find him.
+
+If such a man is ever deceived in business transactions, he will never
+attempt to save himself by putting the deception upon others; but
+submit to the loss, and be more cautious in future. In his business
+relations, he will stick to those whom he finds strictly just in their
+transactions, and shun all others even at a temporary disadvantage.
+
+The word of a business man should be worth all that it expresses and
+promises, and all engagements should be met with punctilious concern.
+An indifferent or false policy in business is a serious mistake. It
+is fatal to grasp an advantage at ten times its cost; and there is
+nothing to compensate for the loss of a neighbor's confidence or good
+will.
+
+The long-established customs and forms of business, which in these
+times are assumed to be legitimate, already have within them enough of
+the elements of peculiarity, commonly termed "tricks of trade," or, in
+the sense of any particular business, "tricks of the trade." Therefore
+it does not behoove any active man to make gratuitous additions of a
+peculiar nature to the law of business. On the contrary, all should
+strive to render business transactions less peculiar than they are.
+
+
+ECONOMY.
+
+One may rest in the assurance that industry and economy will be sure
+to tell in the end. If in early life these habits become confirmed,
+no doubt can exist as to the ultimate triumph of the merchant in
+attaining a competency.
+
+There should be no antagonism between economy and a generous business
+policy. Narrow selfishness is to be avoided in the use of money or
+means. In buying goods, one should not take advantage of another's
+necessities to beat him down to a figure which leaves him little or no
+profit, perhaps a loss, because he must have money. This is against
+manhood and is a ruinous policy, because it tends to picayunishness and
+chicanery. A sacred regard for the principles of justice forms the basis
+of every transaction, and regulates the conduct of the upright man of
+business.
+
+[Illustration]
+
+If economy is wealth, it is not so because of a niggardly and
+parsimonious policy. Perhaps the simplest, fewest and best rules for
+economical business are these, by observance of which a noted
+merchant amassed a large fortune: 1. Obtain the earliest and fullest
+information possible in regard to the matter in hand. 2. Act rapidly
+and promptly upon it. 3. Keep your intentions and means secret.
+4. Secure the best [Transcriber's Note: The original text reads
+'employes'] employees you can obtain, and reward them liberally.
+
+Proprietors of institutions will early discover that order, and
+neatness, are necessary as economical agents in prosecuting a
+successful business. And the youth who would grow up to become
+well-to-do, to gain complete success, to be a valuable member and
+assume a position in society, should take pains to acquire habits of
+cleanliness, of order, and of business.
+
+To this effect each one may early learn the simple rules of health
+and good order by paying reasonable attention to those so-called minor
+details, which pertain to the well-being of the person, and which must
+be faithfully observed in order to avoid failure and win success.
+
+A person, young or old, in or out of business, may keep a
+memorandum-book in his pocket, in which he notes every particular
+relative to appointments, addresses, and petty cash matters. An
+accurate account of personal expenses should be kept, which should be
+balanced each week. By this means each individual will be more careful
+and economical in his expenditures, and generally live within his
+income. He must be reasonable in spending, or his memorandum or
+record-book, if it be honestly kept, will stand to his discredit.
+
+A well-kept memorandum-book is often very useful, as it is very
+convenient, and sometimes serves to settle a troublesome query,
+arising in other minds, by which the possessor is absolved from the
+prejudice of doubt. Young people who expect to labor with their
+hands for what they have of this world's goods, or rise by their own
+efforts, should by all means acquire habits of economy, learn to save,
+form correct habits, and no time will be required overcoming these. So
+surely as they do this, so surely will they be in a situation to ask
+no special favors. Every man wants to learn to look out for himself
+and rely upon himself. Every man needs to feel that he is the peer
+of every other man, and he cannot do it if he is penniless. Money
+is power, and those who have it exert a wider influence than the
+destitute. Hence it should be the ambition of all young men to acquire
+it, as well as to store their minds with useful knowledge.
+
+
+GETTING A SITUATION.
+
+In seeking a situation, it is always best to appear in person if
+practicable. A business man who requires the services of a salesman or
+clerk, a bookkeeper, stenographer, or some one to remain in his employ
+a considerable time, usually prefers to see an applicant and have a
+few words with him about the work that is to be done.
+
+If an application has to be made by letter, it should be done in the
+handwriting of the applicant. It may be brief, and should include
+references.
+
+It is best for a young man to learn a trade. In this country
+the trades offer more stable means of subsistence than do other
+departments of active life. His knowledge of a trade will form no
+bar to any effort he may afterward make to rise to a higher or more
+congenial calling.
+
+When a position has been obtained by an applicant, he should at once
+proceed to render himself indispensable to his employer by following
+up the details of his work in a conscientious and agreeable manner.
+Thus he will gain confidence and grow in favor with men who are quick
+to recognize merit, and who respond to that which contributes to the
+success of a meritorious man.
+
+[Illustration]
+
+There is always room in every business for an honest, hard-worker. It
+will not do to presume otherwise; nor should one sit down to grumble
+or concoct mischief. The most perilous hour of one's life is when he
+is tempted to despond. He who loses, his courage loses all. There are
+men in the world who would rather work than be idle at the same price.
+Imitate them. Success is not far off. An honorable and happy life is
+before you. Lay hold of it.
+
+
+       *       *       *       *       *
+
+[Illustration: DETECTING COUNTERFEIT MONEY.]
+
+DETECTING COUNTERFEIT MONEY
+
+
+The desire to accumulate property is one of the noblest that nature
+has implanted in man, and it is through the successful results of
+this desire, we are enabled to point with unerring certainty to
+the disembarking line, which so surely characterizes the advanced
+educated, refined and civilized man from that of the wild savage,
+whose highest desire is to slay and rob his fellow men, and proudly
+exhibit their scalps, or the plunder he has acquired, as evidence of
+his cunning or courage.
+
+It is through this inborn desire to accumulate that man is willing to
+labor, toil, suffer, and forego present gratifications for the hope
+of future greater satisfactions; that has resulted in the building and
+equiping the mighty ships of commerce, whose white, spreading canvas
+dots every sea where commerce may be known, or where the interests of
+God's creatures may best be served. It is through this desire, coupled
+with unremitting toil, that we owe everything of permanent enjoyment,
+of enlightenment and of prosperity. The millions of dollars of paper
+money which is handled every day as the natural fruit of toil and
+saving through the many and diversified transactions in the vast,
+illimitable and ever rapidly developing field of commerce, is but the
+representative of ownership of property.
+
+If this representative is what it purports on its face to be, each
+and every one who receives it in exchange for services or commodities,
+owns not merely a piece of paper, with designs, words and promises
+printed or engraved thereon, but an interest or an undivided whole in
+a farm, a block of buildings or a store well stocked with merchandise,
+which, in his estimation, at least, is more desirable to him than the
+labor or commodity for which he has voluntarily made the exchange;
+but, if on the contrary, it is other than what it purports on its face
+to be, he finds that he is the owner of a piece of paper whose value
+is _nil_.
+
+There is, at the present writing, 1884, nearly eight hundred million
+dollars of paper currency in the United States, consisting of
+greenbacks and national currency, a great portion of which is in
+actual circulation, and it has been estimated by eminent authorities,
+who occupy positions of trust in the various departments through
+which the financial machinery of this vast sea of paper money is daily
+circulated, that there is in circulation nearly one-fifth of this
+amount in counterfeit money, or about one hundred and sixty million
+dollars; and not one dollar of this counterfeit money owes its
+circulation to any excellence of the work in its manufacture, but
+wholly to the general ignorance of those who handle it, as to what
+is required to constitute a genuine bill. The time will come when the
+United States will redeem all of its issue of paper money, when those
+who are holding any of this counterfeit money will have to stand the
+loss to the extent of the sum in their possession. To all of those who
+are willing to take a small portion of their time each day for a few
+weeks in learning just what it takes to constitute a genuine bill,
+there need be no necessity of ever losing anything by counterfeiters,
+as it is impossible for them to make bills which will in any way
+approach the beauty and exactness of the genuine ones. There is not at
+the present time, nor has there ever been in the past, nor will there
+ever be in the future, a counterfeit bill made that cannot be detected
+at sight; and the positive knowledge of how to know at all times when
+a bill is genuine and when not is within the reach of all those
+who may have the privilege of reading the following information
+or infallible rules with a genuine desire to be benefited thereby.
+
+
+DEVICES AND FRAUDS.
+
+Various devices are resorted to by a numerous gang or body of persons,
+to get on in the world without turning their attention to legitimate
+and useful employments. This class includes many that are not engaged
+in the practice of counterfeiting and putting forth bad money, but who
+make themselves felt in various ways through vain tricks and schemes,
+which are, to all intents and purposes, frauds.
+
+Business men are generally apt at detecting and turning off petty
+schemes, but they find it best to have the means with which they
+may deal successfully as against regular swindlers, forgers and
+counterfeiters.
+
+
+COUNTERFEIT AND GENUINE WORK.
+
+[Illustration: DETECTING COUNTERFEIT MONEY]
+
+As indicated above, counterfeit notes are issued and put into the
+channels of circulation in abundance every year by those engaged
+in the practice of counterfeiting. These notes are often such good
+imitations of the genuine that it is quite difficult to discern the
+difference.
+
+That he may protect himself, each business man should have some
+definite knowledge of a genuine bank-note.
+
+The engraving of a genuine bank note, in most all of its parts, is
+done by machinery, and it is more exact and perfect. On the contrary,
+most all parts of counterfeit notes are done by hand.
+
+Counterfeiters cannot afford to purchase machinery, such as is used
+for the production of genuine notes. The cost of such machinery is
+between $100,000, and $150,000, and if it were in wrong hands it would
+be always liable to seizure and confiscation.
+
+In order to prevent the forgery of bank-notes, a great deal of
+ingenuity and art has been expended on their production. The principal
+features of the manufacture are described as a peculiar kind of paper
+and water mark; an elaborate design, printed with a peculiar kind of
+ink, and certain private marks, known only by the bank officials.
+
+The work of counterfeiters can never equal that of the makers of
+genuine notes, whose skill and facilities for producing the highest
+grade of work known to the art, are the best that the world affords.
+
+Unless one is somewhat learned as to the quality of engraving, that he
+may be able to distinguish a fine specimen of the art when he sees it,
+he is likely to become a victim of the counterfeiter's operations.
+
+
+LATHE WORK.
+
+When the genuineness of a bank-note is doubted, the Lathe Work on
+the note should first be closely scrutinized. The several letters
+of denomination, circles, ovals, and shadings between and around the
+letters in the words, etc., are composed of numberless extremely fine
+lines--inclusive of lines straight, curved and network. These are all
+regular and unbroken, never running into each other, and may be traced
+throughout with a magnifying glass.
+
+Without the skill or machinery, by which the genuine is produced, the
+same quality of work cannot be done. Therefore, in a counterfeit, the
+lines are imperfect, giving the paper a dull or hazy aspect, that may
+be all the better appreciated by comparing it with the genuine. The
+lines in the counterfeit will be found now and then irregular in size,
+and broken: not uniform in course, sometimes heavy, sometimes light:
+no two stamps or dies on the same note being exactly alike.
+
+The fine, uniform, shade-lines, with which the letters on the genuine
+are embellished, are wrought by a machine that cannot be reproduced
+by counterfeiters, nor used for other than legitimate purposes, by
+authority.
+
+
+GEOMETRICAL LATHE.
+
+The fine line is the characteristic of the various and beautiful
+figures which are seen on a genuine note. This line is produced
+by what is called the Geometrical Lathe. The patterns made by the
+geometrical lathe are of every variety of form. They are not engraved
+directly upon the bank-note plate, but on pieces of soft steel plate,
+which are afterwards hardened. The impressions are then transferred
+to a soft steel roller, which, in its turn, is also hardened, and the
+impressions remain there, in relief. This roller is then capable of
+transferring the same designs to the bank-note plate by means of the
+transfer press.
+
+In counterfeit engraving, the design is made directly upon the plate,
+and not by transfer, as in the production of plates for genuine notes.
+The essential difference between the two methods of production is, the
+counterfeit is made by hand, and is inexact and imperfect, while the
+genuine is made on geometrical principles, and is therefore exact,
+artistic and beautiful.
+
+In all the government issues the geometric lathe work is liberally
+used. This should be studied carefully, as it constitutes the chief
+test of genuineness.
+
+Fine lines, of unerring exactness, never broken, are seen on the
+genuine medallion heads, or shields, upon which the designation of
+the note is sometimes stamped. This nicety cannot be given by hand, or
+with the use of imperfect machinery. By close scrutiny the lines will
+be found to break off in the pattern, or appear forked, irregular in
+size, and not well defined throughout.
+
+[Illustration]
+
+On most counterfeits the vignettes are not well engraved, and the
+portraits have a dull appearance; the letters are usually wanting in
+clearness; the printing is sometimes faulty, by which some features of
+the note are obscured.
+
+
+RULING ENGINE WORK.
+
+In Ruling Engine Work, as it is called, the fine line is present,
+also. The engraving is produced and transferred in the same way as the
+geometrical lathe work. In this they are parallel and not in circles.
+Those which constitute the shading of letters are so fine that they
+form a perfectly even gray shade. They may be printed so that the
+shading will appear darker, but the aspect will be uniform. The spaces
+between lines are exact, whether the lines be horizontal or diagonal.
+The lines are also made crooked or wave-like, not absolutely parallel.
+Ruling engine work is generally used for shading of names of banks,
+and also for the names of town, state, etc.
+
+
+VIGNETTES.
+
+While lathe work and that of the ruling engine are invariably
+machine work, and therefore cannot be successfully reproduced by
+counterfeiters, the Vignettes are chiefly the work of the hands. In
+all genuine work they are made by first class artists, who are well
+paid for their services, and who therefore have no incentive to
+exercise their skill for illegitimate purposes.
+
+Sometimes water and sky are done with the ruling engine, and when they
+are, no counterfeiter can successfully imitate them. Fine vignettes
+are seldom seen on counterfeit notes. If the lathe and ruling engine
+work be genuine, an ordinary vignette cannot make a note counterfeit,
+and if that be counterfeit, no vignette can make the note genuine.
+
+The vignettes on genuine notes are executed by men at the head of
+their vocation, and are very life-like and beautiful. Counterfeit
+vignettes usually have a sunken and lifeless appearance. Genuine
+vignettes, as seen upon government issues, consist of out-door scenes,
+portraits, historical pictures, and allegorical figures. They are all
+exceedingly beautiful, and it is not likely that such work will ever
+be successfully imitated.
+
+
+SOLID PRINT.
+
+The lettering, or solid print, in genuine work is done by a
+first-class artist, who makes that kind of work his exclusive concern.
+The name of the engraving company is always engraved with great pains
+and is very accurate. It will be seen on the upper and lower margin
+of the note. This, in counterfeits, is not quite uniform or even.
+The words "one dollar," as on the one dollar greenbacks, are to be
+considered as a sample of solid print.
+
+
+BANK-NOTE PAPER.
+
+Bank-notes are printed upon paper composed of linen, the qualify of
+which is not always the same, and it varies in thickness. Therefore,
+the paper is not always a sure test, but it is important. The
+manufacture of this paper is a profound secret, as carefully kept as
+the combinations to the great vaults where the government's millions
+lie awaiting further river and harbor bills. It is made only at
+the Dalton mill, which dates back almost to colonial days. What its
+combinations are nobody knows except those intimately connected with
+its manufacture. The secret of the paper-making is jealously guarded,
+as is also the paper itself. From the moment it is made until it gets
+into the treasury vaults it is carefully guarded. It goes there in
+small iron safes, the sheets carefully counted, and all precautions
+against its loss being taken both by the government officials and by
+the express companies which carry it.
+
+
+COUNTERFEIT SIGNATURES.
+
+Sometimes genuine notes are stolen before they are signed; then the
+only thing about them made counterfeit is the signatures. Those who
+are familiar with the signatures of the officers of the bank where
+notes are purloined, may not be lead into error, as such signatures
+usually appear more or less cramped or unsteady; but there is no sure
+protection against a counterfeit of this kind for those who do not
+have special knowledge of the signatures.
+
+[Illustration: UNITED STATES TREASURY BUILDING, WASHINGTON, D.C.]
+
+
+ALTERED BANK-NOTES.
+
+Bank-notes are altered in two ways, namely: raising the denomination,
+and changing the name of a broken to that of a responsible bank.
+
+First, in altering a note, it is scraped until thin: then figures of
+larger denomination are pasted over. A pasted note may be detected by
+holding it up to the light, when the pasted parts will appear darker,
+as they are thicker.
+
+Second, the denomination of a note is raised by taking out a low one
+with an acid, and printing in a higher one with a counterfeit stamp.
+The ink used in genuine bank-note printing is a peculiar kind, and
+not easily to be obtained by counterfeiters: therefore, their printing
+will not appear as clear and bright as that of the government, which
+is done with ink of the finest quality. If the ink is black, it gives
+a clear and glossy impression, without any of that smutty appearance,
+as is sometimes seen in counterfeit bank-notes. It is almost
+impossible to imitate the green ink that is used by the government,
+and it is nearly as difficult to imitate the red and other colors.
+Counterfeit inks look dull and muddy, while genuine inks have a glossy
+appearance.
+
+In the case of a note altered by the use of acid, it may be
+noticed that the acid, by spreading more than was intended by the
+counterfeiter, has injured parts of other letters, and the paper will
+appear more or less stained by the acid.
+
+
+COMPARING AND EXAMINING NOTES.
+
+A counterfeit should be compared with one that is genuine, in order
+to familiarize one's self with the distinguishing features which have
+already been indicated.
+
+It is best to acquire the habit of giving each note as received a
+searching glance, turning it over to see the back, and if there be
+any defect, it will probably catch the eye. If there be the least
+suspicion, a critical examination of all its parts should be made.
+
+In case of doubt, the lathe work should be carefully examined, and it
+may be compared with a perfectly good bill; then examine the shading
+around the letters, and search for any sign of alteration in the
+title or denomination of the note. If there are any medallion heads or
+shields, notice the lines; if there is any red letter work, designed
+to appear on both sides, look at the character of the work on the
+face, then turn the note and examine the back. If the printing is
+not exactly alike on both sides, but varies in any part the note is
+counterfeit. Then observe the vignettes and portraits, to see whether
+their style and perfection compare well with the work on genuine
+notes. Then examine the solid print and engravers' names, as well as
+the printing, ink, and paper. By such thorough examination, one can
+hardly be at a loss to determine the status of the note.
+
+Good magnifying glasses are necessary, in most instances, to bring out
+the fine lines on bank-notes. Sometimes a microscope of great power is
+required to discern the genuine line.
+
+
+PIECING, ETC.
+
+Counterfeiters sometimes make ten bills of nine by what is termed
+piecing. Thus, a counterfeit note is cut into ten pieces by the
+counterfeiter, and these pieces are used in piecing nine genuine
+bills, from each of which a piece has been cut. The nine genuine
+pieces, thus obtained, are then pasted together, and with the tenth
+counterfeit piece added, make a tenth bill, which is the gain.
+
+Piecing bank-bills is not a very successful practice. One who
+possesses such information as here given, can readily detect the
+difference between the counterfeit and the genuine. This difference
+is, however, made less apparent by the counterfeiter, who defaces
+the counterfeit part, so as to give the note a worn appearance.
+Counterfeiting is rendered very difficult in consequence of the
+remarkable excellence of the work on the government and national
+currency, as also from the difficulty of imitating the green. But this
+currency, if successfully imitated by counterfeiters, will repay large
+outlay and care, as the greenbacks pass anywhere in the nation, and a
+counterfeit may be carried to other states or sections as it becomes
+known in any particular locality. National bank currency may be
+counterfeited by preparing a plate, and then with simple change in the
+name of the bank the counterfeit can be adapted to the various towns
+where banks are located. This much is written, not to lessen the value
+of or confidence in the issues of the government, but to admonish the
+public against the dangers of a false security.
+
+[Illustration]
+
+
+       *       *       *       *       *
+
+[Illustration: HOW TO ADVERTISE]
+
+HOW TO ADVERTISE
+
+EMBRACING RULES, SUGGESTIONS, AND PRACTICAL HINTS ON THIS IMPORTANT
+SUBJECT.
+
+[Illustration]
+
+
+Volumes might be written on the necessity of, and the various methods
+employed for, advertising. Many prosperous men owe their success
+in life to judicious and liberal advertising. In this age of strong
+competition in the various avenues of trade, he who does not advertise
+his wares will probably be outdone by a more ambitious dealer, with
+perhaps a poorer article, who advertises liberally. People go where
+they are invited, and the merchant who advertises freely, places his
+store and windows in attractive order, and leaves the door open, will
+do far more business than he who does not cater to the public, is
+indifferent about appearances, gruff, and complaining of hard times.
+
+Horace Greeley laid it down as a rule that a merchant should
+advertise equal to his rent. This, like all good rules, ought to have
+exceptions. An old and well established business would not require
+so much, while a new enterprise would require more than this amount
+expended judiciously in advertising. The merchant should decide at the
+beginning of the year about, what amount he may expend in advertising
+during the year, and then endeavor to place that amount in the best
+possible manner before the public.
+
+An advertiser should not be discouraged too soon. Returns are often
+slow and inadequate. Time is required to familiarize the public with a
+new article or new name. Some men have given up in despair, when just
+on the eve of reaping a harvest of success by this means. Many of the
+most prosperous and wealthy business men in this country have at times
+been driven hard to meet their advertising bills, but they knew that
+this was their most productive outlay, and by persistently continuing
+it they weathered the storm.
+
+
+NEWSPAPER ADVERTISING.
+
+Select the newspaper which circulates among the class of persons
+desired to reach. Do not advertise a special article or business
+designed for a limited class of customers, in a general newspaper.
+Almost all trades and occupations in these latter days have their
+special journals, and these afford the best means of reaching that
+class of persons. The purpose of the advertiser then should be to
+discover, first, the character of a paper's circulation, and second,
+the extent of its circulation. On these two essentials may then be
+based an estimate of its value as an advertising medium. The character
+of a paper's circulation is easily determined by the quality of the
+reading matter which the paper contains, and the general tone imparted
+to it by its conductors. The extent of a paper's circulation bears
+chiefly on the rates of advertising, which, other things being equal,
+should have a direct ratio to it. The extent of circulation is a
+matter of almost constant misrepresentation on the part of publishers
+or their agents.
+
+As a rule, the most prominent and costly part of the paper is the
+best. In country weeklies the "local items," or next to them, is
+preferable. In city journals containing a large amount of reading
+matter, a well displayed advertisement on the outside pages is perhaps
+the best for most classes of business.
+
+Place the advertisement before the public at the proper time, just when
+people are beginning to feel the need of such as the article advertised,
+as furs, when winter sets in. An advertisement may, however, profitably
+be kept before the public constantly, and increased or diminished as
+occasion requires.
+
+
+CIRCULARS.
+
+There are many well established firms who will not advertise in the
+newspapers at all. They believe that the same amount of money spent
+in circulars, catalogues, etc., sent direct to the persons whom they
+desire to reach, pays better than newspaper advertising. This is more
+direct, and affords the advertiser the opportunity of setting forth
+his claims more fully. Circulars, cards, catalogues, etc., also afford
+a means for the display of taste in their typographical arrangement
+and appearance, and often times this has as much to do in making
+an impression on the person who receives it, as the reading matter
+contained therein. The printed circular goes out to the public as the
+representative of the house; it should, therefore, in order to command
+attention and respect, have about it, an air of appropriateness and
+attraction. Such a circular will perhaps be carefully preserved for
+years, while another which was of not enough importance, apparently,
+to the proprietor or firm issuing it, to command their taste and
+skill, will soon be thrown aside as of no importance to the person
+receiving it.
+
+Several circulars must often be sent in order to command the attention
+and secure the custom of a person. Where circulars referring to the
+same article are repeatedly sent out, the attention of the person who
+receives them is likely to be arrested at last, and his response may
+be made in the form of an order.
+
+Perhaps thereafter he becomes a constant customer, buying himself, and
+recommending his friends to do likewise.
+
+
+CHARTS, CALENDARS, ETC.
+
+An important idea in advertising is to enlist the services of others,
+by making it to their interest to advertise your business. This is
+often done by sending out charts, calendars, etc., containing useful
+information, together with the advertisement. These, when properly
+arranged and prepared in an attractive manner, will be placed in
+a conspicuous place in the store, office, or home of the person
+receiving them. Railway, insurance, and other corporations have vied
+with each other in the elegance and attractiveness of their charts,
+etc., until they have gone into the fine arts, and spared no expense
+to captivate the public.
+
+
+LETTERS.
+
+More effectual than circulars, and nearest a personal interview, is a
+personal letter. As an advertisement the letter impresses itself upon
+the mind of the person receiving it, in an unusual way. A prominent
+firm employed clerks, and had written several thousand letters, at
+many times the cost of printed circulars, which they mailed throughout
+the country, calling especial attention to their line of goods. Even
+the two cent postage stamp, and the envelope being sealed, impresses
+the person receiving it with the thought that it is of importance,
+and one of the largest dry goods houses in Chicago, when issuing any
+circular which they regard as special, seal the envelope and place a
+two cent stamp thereon. They consider that this gives their circulars
+a preference over ordinary printed matter. Certain it is, that the
+public accept advertisements largely at the value and importance
+attached to them by their owners.
+
+
+DRUMMERS AND AGENTS.
+
+Personal effort exceeds all other means of advertising, and
+competition in many branches of business has become so strong in these
+times, and the facilities for travel so excellent, that large numbers
+of solicitors and agents traverse the country. Good personal address,
+a thorough understanding of the business, a knowledge of human nature,
+together with social qualities, constitute a good drummer.
+
+
+HOW TO WRITE AN ADVERTISEMENT.
+
+Before writing an advertisement, one should always place before his
+mind what is the most important thing to impress upon the public. If
+he is advertising an article of established trade, it is the name and
+location of the house selling it which must be the more prominent, or
+at least equally so with any other part; but if he be introducing some
+new article, or seeking to extend the sale of something little known
+or rare, these items are of far less importance, and the name of the
+article itself should be more prominent. The advertisement should be
+so constructed as to claim the attention of the reader, and retain
+that attention until he has read it through. "Excite but never
+satisfy," is the principle pursued by many successful advertisers.
+
+The advertisement should never contain anything repugnant to refined
+taste, and nothing grotesque or ridiculous. The most meaning should be
+condensed into the fewest possible words. The wording should often be
+changed, and an attractive typography should be used. It is well to
+choose an attractive heading, followed by fairly spaced paragraphs,
+with appropriate sub-heads.
+
+
+       *       *       *       *       *
+
+[Illustration: HOW TO BE HANDSOME.]
+
+HOW TO BE HANDSOME
+
+
+Where is the woman who would not be beautiful? If such there be--but
+no, she does not exist. From that memorable day when the Queen of
+Sheba made a formal call on the late lamented King Solomon until the
+recent advent of the Jersey Lily, the power of beauty has controlled
+the fate of dynasties and the lives of men. How to be beautiful, and
+consequently powerful, is a question of far greater importance to the
+feminine mind than predestination or any other abstract subject.
+If women are to govern, control, manage, influence and retain the
+adoration of husbands, fathers, brothers, lovers or even cousins, they
+must look their prettiest at all times.
+
+All women cannot have good features, but they can look well, and it
+is possible to a great extent to correct deformity and develop much of
+the figure. The first step to good looks is good health, and the
+first element of health is cleanliness. Keep clean--wash freely, bathe
+regularly. All the skin wants is leave to act, and it takes care of
+itself. In the matter of baths we do not strongly advocate a plunge
+in ice-cold water; it takes a woman with clear grit and a strong
+constitution to endure it. If a hot bath be used, let it come before
+retiring, as there is less danger of taking cold afterwards; and,
+besides, the body is weakened by the ablution and needs immediate
+rest. It is well to use a flesh-brush, and afterwards rinse off the
+soap-suds by briskly rubbing the body with a pair of coarse toilet
+gloves. The most important part of a bath is the drying. Every part of
+the body should be rubbed to a glowing redness, using a coarse crash
+towel at the finish. If sufficient friction can not be given, a small
+amount of bay rum applied with the palm of the hand will be found
+efficacious. Ladies who have ample leisure and who lead methodical
+lives, take a plunge or sponge bath three times a week, and a vapor
+or sun bath every day. To facilitate this very beneficial practice, a
+south or east apartment is desirable. The lady denudes herself, takes
+a seat near the window, and takes in the warm rays of the sun. The
+effect is both beneficial and delightful. If, however, she be of
+a restless disposition, she may dance, instead of basking, in the
+sunlight. Or, if she be not fond of dancing, she may improve the
+shining hours by taking down her hair and brushing it, using sulphur
+water, pulverized borax dissolved in alcohol, or some similar
+dressing. It would be surprising to many ladies to see her carefully
+wiping the separate locks on a clean, white towel until the dust
+of the previous day is entirely removed. With such care it is not
+necessary to wash the head, and the hair under this treatment is
+invariably good.
+
+One of the most useful articles of the toilet is a bottle of ammonia,
+and any lady who has once learned its value will never be without it.
+A few drops in the water takes the place of the usual amount of soap,
+and cleans out the pores of the skin as well as a bleach will do.
+Wash the face with a flesh-brush, and rub the lips well to tone their
+color. It is well to bathe the eyes before putting in the spirits, and
+if it is desirable to increase their brightness, this may be done by
+dashing soapsuds into them. Always rub the eyes, in washing, toward
+the nose. If the eyebrows are inclined to spread irregularly, pinch
+the hairs together where thickest. If they show a tendency to meet,
+this contact may be avoided by pulling out the hairs every morning
+before the toilet.
+
+The dash of Orientalism in costume and lace now turns a lady's
+attention to her eyelashes, which are worthless if not long and
+drooping. Indeed, so prevalent is the desire for this beautiful
+feature that hair-dressers and ladies' artists have scores of
+customers under treatment for invigorating their stunted eyelashes and
+eyebrows. To obtain these fringed curtains, anoint the roots with a
+balsam made of two drachms of nitric oxid of mercury mixed with one
+of leaf lard. After an application wash the roots with a camel's hair
+brush dipped in warm milk. Tiny scissors are used, with which the
+lashes are carefully but slightly trimmed every other day. When
+obtained, refrain from rubbing or even touching the lids with the
+finger-nails. There is more beauty in a pair of well-kept eyebrows
+and full, sweeping eyelashes than people are aware of, and a very
+inattractive and lusterless eye assumes new beauty when it looks out
+from beneath elongated fringes. Many ladies have a habit of rubbing
+the corners of their eyes to remove the dust that will frequently
+accumulate there. Unless this operation is done with little friction
+it will be found that the growth of hair is very spare, and in that
+case it will become necessary to pencil the barren corners. Instead
+of putting cologne water on the handkerchief, which has come to be
+considered a vulgarism among ladies of correct tastes, the perfume is
+spent on the eyebrows and lobes of the ears.
+
+If commenced in youth, thick lips may be reduced by compression, and
+thin linear ones are easily modified by suction. This draws the blood
+to the surfaces, and produces at first a temporary and, later, a
+permanent inflation. It is a mistaken belief that biting the lips
+reddens them. The skin of the lips is very thin, rendering them
+extremely susceptible to organic derangement, and if the atmosphere
+does not cause chaps or parchment, the result of such harsh treatment
+will develop into swelling or the formation of scars. Above all
+things, keep a sweet breath.
+
+Everybody can not have beautiful hands, but there is no plausible
+reason for their being ill kept. Red hands may be overcome by soaking
+the feet in hot water as often as possible. If the skin is hard and
+dry, use tar or oat-meal soap, saturate them with glycerine, and wear
+gloves in bed. Never bathe them in hot water, and wash no oftener than
+is necessary. There are dozens of women with soft, white hands who do
+not put them in water once a month. Rubber gloves are worn in making
+the toilet, and they are cared for by an ointment of glycerine and
+rubbed dry with chamois-skin or cotton flannel. The same treatment is
+not unfrequently applied to the face with the most successful results.
+If such methods are used, it would be just as well to keep the
+knowledge of it from the gentlemen. We know of one beautiful lady who
+has not washed her face for three years, yet it is always clean, rosy,
+sweet and kissable. With some of her other secrets she gave it to her
+lover for safe keeping. Unfortunately, it proved to be her last gift
+to that gentleman, who declared in a subsequent note that "I can not
+reconcile my heart and my manhood to a woman who can get along without
+washing her face."
+
+
+SOME OF THE SECRETS OF BEAUTY.
+
+There is as much a "fashion" in complexion as there is in bonnets
+or boots. Sometimes nature is the mode, sometimes art. Just now the
+latter is in the ascendant, though, as a rule, only in that inferior
+phase which has not reached the "concealment of art"--the point
+where extremes meet and the perfection of artifice presents all the
+appearance of artlessness. No one of an observant turn of mind, who
+is accustomed to the sight of English maids and matrons, can deny
+that making-up, as at present practiced, partakes of the amateurish
+element. Impossible reds and whites grow still more impossibly red
+and white from week to week under the unskilled hands of the wearer of
+"false colors," who does not like to ask for advice on so delicate a
+subject, for, even were she willing to confess to the practice, the
+imputation of experience conveyed in the asking for counsel might be
+badly received, and would scarcely be in good taste.
+
+The prevalent and increasing short-sightedness of our times is,
+perhaps, partly the cause of the excessive use of rouge and powder.
+The wielder of the powder puff sees herself afar off, as it were. She
+knows that she cannot judge of the effect of her complexion with her
+face almost touching its reflection in the glass, and, standing about
+a yard off, she naturally accentuates her roses and lilies in a way
+that looks very pleasing to her, but is rather startling to any one
+with longer sight. Nor can she tone down her rouge with the powdered
+hair that softened the artificial coloring of her grandmother when she
+had her day. Powder is only occasionally worn with evening dress,
+and it is by daylight that those dreadful bluish reds and whites look
+their worst.
+
+On the other hand, there are some women so clever at making up their
+faces that one feels almost inclined to condone the practice in
+admiration of the result. These are the small minority, and are likely
+to remain so, for their secret is of a kind unlikely to be shared. The
+closest inspection of these cleverly managed complexions reveals no
+trace of art.
+
+Notwithstanding the reticence of these skilled artists, an occasional
+burst of confidence has revealed a few of their means of accomplishing
+the great end of looking pretty. "Do you often do that?" said one of
+those clever ones, a matron of 37, who looked like a girl of 19, to a
+friend who was vigorously rubbing her cheeks with a course towel after
+a plentiful application of cold water.
+
+"Yes, every time I come in from a walk, ride or drive. Why?"
+
+"Well, no wonder you look older than you are. You are simply wearing
+your face out!"
+
+"But I must wash?"
+
+"Certainly, but not like that. Take a leaf out of my book; never
+wash you face just before going out into the fresh air, or just after
+coming in. Nothing is more injurious to the skin. Come to the glass.
+Do you notice a drawn look about your eyes and a general streakiness
+in the cheeks? That is the result of your violent assault upon your
+complexion just now. You look at this moment ten years older than you
+did twenty minutes ago in the park."
+
+"Well, I really do. I look old enough to be your mother; but then, you
+are wonderful. You always look so young and fresh!"
+
+"Because I never treat my poor face so badly as you do yours. I use
+rain-water, and if I cannot get that, I have the water filtered. When
+I dress for dinner I always wash my face with milk, adding just enough
+hot water to make it pleasant to use. A very soft sponge and very fine
+towel take the place of your terrible huckaback arrangement."
+
+Two or three years ago a lady of Oriental parentage on her father's
+side spent a season in London society. Her complexion was brown,
+relieved by yellow, her features large and irregular, but redeemed
+by a pair of lovely and expressive eyes. So perfect was her taste in
+dress that she always attracted admiration wherever she went. Dressed
+in rich dark brown or dullest crimsons or russets, so that no one
+ever noticed much what she wore, she so managed that suggestions
+and hints--no more--of brilliant amber or [Transcriber's Note: The
+original text reads 'promegranate'] pomegranate scarlet should appear
+just where they imparted brilliancy to her deep coloring, and abstract
+the yellow from her skin. A knot of old gold satin under the rim of
+her bonnet, another at her throat, and others in among the lace at her
+wrists, brightened up the otherwise subdued tinting of her costume, so
+that it always looked as though it had been designed expressly for her
+by some great colorist. Here rouge was unnecessary. The surroundings
+were arranged to suit the complexion, instead of the complexion to
+suit the surroundings. There can be no doubt as to which is the method
+which best becomes the gentlewoman.
+
+In addition to the disagreeable sensation of making-up, it must
+be remembered that the use of some of the white powders eventually
+destroys the texture of the skin, rendering it rough and coarse.
+Rimmel, the celebrated perfumer, in his "Book of Perfumes," says that
+rouge, being composed of cochineal and saffron, is harmless, but that
+white cosmetics consist occasionally of deleterious substances which
+may injure the health. He advises actors and actresses to choose
+cosmetics, especially the white, with the greatest care, and women of
+the world, who wish to preserve the freshness of their complexion, to
+observe the following recipe: Open air, rest, exercise and cold water.
+
+In another part of this pleasant book the author says that _schonada_,
+a cosmetic used among the Arabs, is quite innocuous and at the same
+time effectual. "This cream, which consists of sublimated benzoin,
+acts upon the skin as a slight stimulant, and imparts perfectly
+natural colors during some hours without occasioning the
+inconveniences with which European cosmetics may justly be
+reproached." It is a well-known fact that bismuth, a white powder
+containing sugar of lead, injures the nerve-centers when constantly
+employed, and occasionally causes paralysis itself.
+
+In getting up the eyes, nothing is injurious that is not dropped into
+them. Tho use of _kohl_ or _kohol_ is quite harmless, and, it must be
+confessed, very effective when applied--as the famous recipe for salad
+dressing enjoins with regard to the vinegar--by the hand of a miser.
+Modern Egyptian ladies make their _kohol_ of the smoke produced by
+burning almonds. A small bag holding the bottle of _kohol_, and a pin,
+with a rounded point with which to apply it, form part of the toilet
+paraphernalia of all the beauties of Cairo, who make the immense
+mistake of getting up their eyes in an exactly similar manner, thus
+trying to reduce the endless variety of nature to one common pattern,
+a mistake that may be accounted for by the fact that the Arabs believe
+_kohol_ to be a sovereign specific against ophthalmia. Their English
+sisters often make the same mistake without the same excuse. A hairpin
+steeped in lampblack is the usual method of darkening the eyes in
+England, retribution following sooner or later in the shape of a total
+loss of the eyelashes. Eau de Cologne is occasionally dropped into
+the eyes, with the effect of making them brighter. The operation is
+painful, and it is said that half a dozen drops of whisky and the
+same quantity of Eau de Cologne, eaten on a lump of sugar, is quite as
+effective.
+
+
+HIGH-HEELED BOOTS.
+
+A lady looks infinitely taller and slimmer in a long dress than she
+does in a short costume, and there is always a way of showing the
+feet, if desired, by making the front quite short, which gives,
+indeed, a more youthful appearance to a train dress. The greatest
+attention must, of course, be paid to the feet with these short
+dresses, and I may here at once state that high heels are absolutely
+forbidden by fashion. Doctors, are you content? Only on cheap shoes
+and boots are they now made, and are only worn by common people. A
+good bootmaker will not make high heels now, even if paid double price
+to do so. Ladies--that is, real ladies--now wear flat-soled shoes and
+boots, _a la_ Cinderella. For morning walking, boots or high Moliere
+shoes are worn.
+
+If you wear boots you may wear any stockings you like, for no one
+sees them. But if you wear shoes you must adapt your stockings to your
+dress. Floss silk, Scotch thread, and even cotton stockings are worn
+for walking, silk stockings have returned into exclusively evening
+wear. Day stockings should be of the same color as the dress, but
+they may be shaded, or stripped, or dotted, just as you please. White
+stockings are absolutely forbidden for day wear--no one wears them--no
+one dares wear them under fashion's interdiction.
+
+
+HOW TO APPEAR GRACEFUL IN WALKING.
+
+The whole secret of standing and walking erect consists in keeping
+the chin well away from the breast. This throws the head upward and
+backward, and the shoulders will naturally settle backward and
+in their true position. Those who stoop in walking generally look
+downward. The proper way is to look straight ahead, upon the same
+level with your eyes, or if you are inclined to stoop, until that
+tendency is overcome, look rather above than below the level.
+Mountaineers are said to be as "straight as an arrow," and the reason
+is because they are obliged to look upward so much. It is simply
+impossible to stoop in walking if you will heed and practice this
+rule. You will notice that all round-shouldered persons carry the chin
+near the breast and pointed downward. Take warning in time, and heed
+grandmother's advice, for a bad habit is more easily prevented than
+cured. The habit of stooping when one walks or stands is a bad habit
+and especially hard to cure.
+
+
+       *       *       *       *       *
+
+[Illustration: MULTUM IN PARVO.]
+
+MULTUM IN PARVO
+
+
+HISTORY OF THE BIBLES OF THE WORLD.
+
+The Bibles of the world are the koran of the Mohammedans, the
+tripitaka of the Buddhists, the five kings of the Chinese, the three
+vedas of the Hindoos, the zendavesta of the Parsees and the scriptures
+of the Christians. The koran, says the Chicago Times, is the most
+recent, dating from the seventh century after Christ. It is a compound
+of quotations from both the Old and the New Testaments and from the
+talmud. The tripitaka contain sublime morals and pure aspirations.
+Their author lived and died in the sixth century before Christ.
+
+The sacred writings of the Chinese are called the five kings, the word
+"king" meaning web of cloth. From this it is presumed that they were
+originally written on five rolls of cloth. They contain wise sayings
+from the sages on the duties of life, but they can not be traced
+further back than the eleventh century before our era. The vedas are
+the most ancient books in the language of the Hindoos, but they do
+not, according to late commentators, antedate the twelfth before the
+Christian era. The zendaveata of the Parsees, next to our Bible, is
+reckoned among scholars as being the greatest and most learned of
+the sacred writings. Zoroaster, whose sayings it contains, lived and
+worked in the twelfth century before Christ. Moses lived and wrote
+the pentateuch 1,500 years before the birth of Jesus, therefore that
+portion of our Bible is at least 300 years older than the most
+ancient of other sacred writings. The eddas, a semi-sacred work of the
+Scandinavians, was first given to the world in the fourteen century
+A.D.
+
+
+PRECIOUS STONES.
+
+ARRANGED ACCORDING TO COLOR AND IN ORDER OF HARDINESS.
+
+  _Limpid_.--Diamond, Sapphire, Topaz, Rock-Crystal.
+
+  _Blue_.--Sapphire, Topaz, Indicolite, Turquoise, Spinel, Aquamarine,
+  Kaynite.
+
+  _Green_.--Oriental Emerald, Chrysoberyl, Amazon Stone, Malachite,
+  Emerald, Chrysoprase, Chrysolite.
+
+  _Yellow_.--Diamond, Topaz, Fire-Opal.
+
+  _Red_.--Sapphire-Ruby, Spinel-Ruby, Rubellite, Garnet,
+  Brazilian-Topaz, Hyacinth, Carnelian.
+
+  _Violet_.--Oriental-Amethyst, Amethyst.
+
+  _Black and Brown_.--Diamond, Tourmaline, Hyacinth, Garnet.
+
+
+HOW TO MEASURE CORN IN THE CRIB.
+
+Rule: 1st. Measure the length, breadth and height of the crib inside
+the rail; multiply them together and divide by two, the result is the
+number of bushels of shelled corn.
+
+2d. Level the corn so that it is of equal depth throughout, multiply
+the length, breath and depth together, and this product by four,
+and cut off one figure to the right of the product; the other will
+represent the number of bushels of shelled corn.
+
+3d. Multiply length by height, and then by width, add two ciphers to
+the result and divide by 124; this gives the number of bushels of ear
+corn.
+
+
+HOME DRESSMAKING.
+
+The art of dressmaking in America has been of late years so simplified
+that almost anyone with a reasonable degree of executive ability can
+manufacture a fashionable costume by using an approved pattern and
+following the directions printed upon it, selecting a new pattern for
+each distinct style; while in Europe many ladies adhere to the old
+plan of cutting one model and using it for everything, trusting to
+personal skill or luck to gain the desired formation. However, some
+useful hints are given which are well worth offering after the paper
+pattern has been chosen.
+
+The best dressmakers here and abroad use silk for lining, but nothing
+is so durable or preserves the material as well as a firm slate twill.
+This is sold double width and should be laid out thus folded: place
+the pattern upon it with the upper part towards the cut end, the
+selvedge for the fronts. The side pieces for the back will most
+probably be got out of the width, while the top of the back will fit
+in the intersect of the front. A yard of good stuff may be often saved
+by laying the pattern out and well considering how one part cuts into
+another. Prick the outline on to the lining; these marks serve as a
+guide for the tacking.
+
+In forming the front side plaits be careful and do not allow a fold
+or crease to be apparent on the bodice beyond where the stitching
+commences. To avoid this, before beginning stick a pin through what
+is to be the top of the plait. The head will be on the right side, and
+holding the point, one can begin pinning the seam without touching the
+upper part of the bodice. To ascertain the size of the buttonholes put
+a piece of card beneath the button to be used and cut it an eighth of
+an inch on either side beyond. Having turned down the piece in front
+on the buttonhole side run a thread a sixteenth of an inch from the
+extreme edge, and again another the width of the card. Begin to cut
+the first buttonhole at the bottom of the bodice; and continue at
+equal distances. The other side of the bodice is left wide enough to
+come well under the buttonholes. The buttonholes must be laid upon it
+and a pin put through the center of each to mark where the button
+is to be placed. In sewing on the buttons put the stiches in
+horizontally; if perpendicularly they are likely to pucker that side
+of the bodice so much that it will be quite drawn up, and the buttons
+will not match the buttonholes.
+
+
+A WOMAN'S SKIRTS.
+
+Observe the extra fatigue which is insured to every woman in merely
+carrying a tray upstairs, from the skirts of the dress. Ask any young
+women who are studying to pass examinations whether they do not find
+loose clothes a _sine qua non_ while poring over their books, and then
+realize the harm we are doing ourselves and the race by habitually
+lowering our powers of life and energy in such a manner. As a matter
+of fact it is doubtful whether any persons have ever been found
+who would say that their stays were at all tight; and, indeed, by a
+muscular contraction they can apparently prove that they are not so by
+moving them about on themselves, and thus probably believe what
+they say. That they are in error all the same they can easily assure
+themselves by first measuring round the waist outside the stays; then
+take them off, let them measure while they take a deep breath, with
+the tape merely laid on the body as if measuring for the quantity of
+braid to go round a dress, and mark the result. The injury done by
+stays is so entirely internal that it is not strange that the maladies
+caused by wearing them should be attributed to every reason under
+the sun except the true one, which is, briefly, that all the internal
+organs, being by them displaced, are doing their work imperfectly and
+under the least advantageous conditions: and are, therefore, exactly
+in the state most favorable to the development of disease, whether
+hereditary or otherwise.--_Macmillan's Magazine._
+
+
+TO MAKE THE SLEEVES.
+
+As to sleeves. Measure from the shoulder to the elbow and again from
+elbow to the wrist. Lay these measurements on any sleeve patterns you
+may have, and lengthen and shorten accordingly. The sleeve is cut in
+two pieces, the top of the arm and the under part, which is about an
+inch narrower than the outside. In joining the two together, if the
+sleeve is at all tight, the upper part is slightly fulled to the lower
+at the elbow. The sleeve is sewn to the armhole with no cordings now,
+and the front seam should be about two inches in front of the bodice.
+
+Bodices are now worn very tight-fitting, and the French stretch the
+material well on the cross before beginning to cut out, and in cutting
+allow the lining to be slightly pulled, so that when on, the outside
+stretches to it and insures a better fit. An experienced eye can tell
+a French-cut bodice at once, the front side pieces being always on the
+cross. In dress cutting and fitting, as in everything else, there
+are failures and discouragements, but practice overrules these little
+matters, and "trying again" brings a sure reward in success.
+
+A sensible suggestion is made in regard to the finish in necks of
+dresses for morning wear. Plain colors have rather a stiff appearance,
+tulle or crepe lisse frilling are expensive and frail, so it is a good
+idea to purchase a few yards of really good washing lace, about an
+inch and a half in depth; quill or plait and cut into suitable lengths
+to tack around the necks of dresses. This can be easily removed
+and cleaned when soiled. A piece of soft black Spanish lace, folded
+loosely around the throat close to the frillings, but below it, looks
+very pretty; or you may get three yards of scarf lace, trim the ends
+with frillings, place it around the neck, leaving nearly all the
+length in the right hand, the end lying upon the left shoulder being
+about half a yard long. Wind the larger piece twice around the throat,
+in loose, soft folds, and festoon the other yard and a half, and
+fasten with brooch or flower at the side.--_Philadelphia Times._
+
+
+DISCOVERY OF GOLD IN CALIFORNIA.
+
+It was on the 19th day of January, 1848, that James W. Marshall, while
+engaged in digging a race for a saw-mill at Coloma, about thirty-five
+miles eastward from Sutter's Fort, found some pieces of yellow metal,
+which he and the half-dozen men working with him at the mill supposed to
+be gold. He felt confident that he had made a discovery of great
+importance, but he knew nothing of either chemistry or gold-mining, so
+he could not prove the nature of the metal nor tell how to obtain it in
+paying quantities. Every morning he went down to the race to look for
+the bits of metal; but the other men at the mill thought Marshall was
+very wild in his ideas, and they continued their labors in building the
+mill, and in sowing wheat and planting vegetables. The swift current of
+the mill-race washed away a considerable body of earthy matter, leaving
+the coarse particles of gold behind; so Marshall's collection of
+specimens continued to accumulate, and his associates began to think
+there might be something in his gold mines after all. About the middle
+of February, a Mr. Bennett, one of the party employed at the mill, went
+to San Francisco for the purpose of learning whether this metal was
+precious, and there he was introduced to Isaac Humphrey, who had washed
+for gold in Georgia. The experienced miner saw at a glance that he
+had the true stuff before him, and, after a few inquiries, he was
+satisfied that the diggings must be rich. He made immediate preparation
+to visit the mill, and tried to persuade some of his friends to go with
+him; but they thought it would be only a waste of time and money, so he
+went with Bennett for his sole companion.
+
+He arrived at Coloma on the 7th of March, and found the work at the
+mill going on as if no gold existed in the neighborhood. The next day
+he took a pan and spade, and washed some of the dirt in the bottom of
+the mill-race in places where Marshall had found his specimens, and,
+in a few hours, Humphrey declared that these mines were far richer
+than any in Georgia. He now made a rocker and went to work washing
+gold industriously, and every day yielded to him an ounce or two of
+metal. The men at the mill made rockers for themselves, and all
+were soon busy in search of the yellow metal. Everything else was
+abandoned; the rumor of the discovery spread slowly. In the middle of
+March Pearson B. Reading, the owner of a large ranch at the head of
+the Sacramento valley, happened to visit Sutter's Fort, and hearing
+of the mining at Coloma, he went thither to see it. He said that if
+similarity of formation could be taken as a proof, there must be gold
+mines near his ranch; so, after observing the method of washing, he
+posted off, and in a few weeks he was at work on the bars of Clear
+Creek, nearly two hundred miles northwestward from Coloma. A few
+days after Reading had left, John Bidwell, now representative of the
+northern district of the State in the lower House of Congress, came to
+Coloma, and the result of his visit was that, in less than a month,
+he had a party of Indians from his ranch washing gold on the bars of
+Feather River, twenty-five miles northwestward from Coloma. Thus the
+mines were opened at far distant points.
+
+The first printed notice of the discovery of gold was given in the
+California newspaper published in San Francisco on the 10th of March.
+On the 29th of May the same paper, announcing that its publication
+would be suspended, says: "The whole country, from San Francisco to
+Los Angeles, and from the seashore to the base of the Sierra Nevada,
+resound the sordid cry of _gold! gold! gold!_ while the field is left
+half planted, the house half built and everything neglected but the
+manufacture of pick and shovels, and the means of transportation to
+the spot where one man obtained one hundred and twenty-eight dollars'
+worth of the real stuff in one day's washing; and the average for all
+concerned, is twenty dollars per diem. The first to commence quartz
+mining in California were Capt. Win. Jackson and Mr. Eliason, both
+Virginians, and the first machine used was a Chilian mill.
+
+The Reid Mine, in North Carolina, was the first gold mine discovered
+and worked in the United States, and the only one in North America
+from which, up to 1825, gold was sent to the Mint.
+
+
+HOW TO MAKE ARTIFICIAL GOLD.
+
+The following oroid or imitation gold is sometimes sold for the
+genuine article which it closely resembles. Pure copper, 100 parts by
+weight, is melted in a crucible, and then 6 parts of magnesia, 3.6 of
+sal-ammoniac, 1.8 of quicklime and 9. of tartar are added separately
+and gradually in the form of powder. The whole is then stirred for
+about half an hour, and 17 parts of zinc or tin in small grains are
+thrown in and thoroughly mixed. The [Transcriber's Note: The original
+text reads 'cruicible'] crucible is now covered and the mixture kept
+melted for half an hour longer, when it is skimmed and poured out.
+
+Any imitation of gold may be detected by its weight, which is not
+one-half of what it should be, and by its dissolving in nitric acid
+while pure gold is untouched.
+
+
+HOW TO TELL ANY PERSON'S AGE.
+
+There is a good deal of amusement in the following magical table of
+figures. It will enable you to tell how old the young ladies are. Just
+hand this table to a young lady, and request her to tell you in which
+column or columns her age is contained, and add together the figures
+at the top of the columns in which her age is found, and you have
+the great secret. Thus, suppose her age to be 17, you will find that
+number in the first and fifth columns; add the first figures of these
+two columns.
+
+Here is the magic table:
+
+       1     2     4     8    16    32
+       3     3     5     9    17    33
+       5     6     6    10    18    34
+       7     7     7    11    19    35
+       9    10    12    12    20    36
+      11    11    13    13    21    37
+      13    14    14    14    22    38
+      15    15    15    15    23    39
+      17    18    20    24    24    40
+      19    19    21    25    25    41
+      21    22    22    26    26    42
+      23    23    23    27    27    43
+      25    26    28    28    28    44
+      27    27    29    29    29    45
+
+
+      29    30    30    30    30    46
+      31    31    31    31    31    47
+      33    34    36    40    48    48
+      35    35    37    41    49    49
+      37    38    38    42    50    50
+      39    39    39    43    51    51
+      41    42    44    44    52    52
+      43    43    45    45    53    53
+      45    46    46    46    54    54
+      47    47    47    47    55    55
+      49    50    52    56    56    56
+      51    51    53    57    57    57
+      53    54    54    58    58    58
+      55    55    55    59    59    59
+      57    58    60    60    60    60
+      59    59    61    61    61    61
+      61    62    62    62    62    62
+      63    63    63    63    63    63
+
+
+WHAT THE WHITE HOUSE COSTS.
+
+Salary of President, $50,000; additional appropriations are about
+$75,000. A total of $125,000. The President has the following corps
+of assistants: Private Secretary, $3,250; Assistant Private Secretary,
+$2,250; Stenographer, $1,800; five Messengers, $1,200 each, $6,000;
+Steward--; two Doorkeepers, $1,200 each, $2,400; two Ushers, $1,200,
+$1,400, $2,600; Night Usher, $1,200; Watchman, $900, and a few other
+minor clerks and telegraph operators.
+
+SUNDRIES.--Incidental expenses, $8,000; White House repairs--carpets
+and refurnishing, $12,500; fuel, $2,500; green-house, $4,000; gas,
+matches and stable, $15,000.
+
+These amounts, with others of minor importance, consume the entire
+appropriations.
+
+
+BUSINESS LAW.
+
+Ignorance of the law excuses no one. It is a fraud to conceal a fraud.
+The law compels no one to do impossibilities. An agreement without
+consideration is void. Signatures made with a lead pencil are good in
+law. A receipt for money paid is not legally conclusive. The acts of one
+partner bind all the others. Contracts made on Sunday cannot be
+enforced. A contract made with a minor is void. A contract made with a
+lunatic is void. Principals are responsible for the acts of their
+agents. Agents are responsible to their principals for errors. Each
+individual in a partnership is responsible for the whole amount of the
+debts of the firm. A note given by a minor is void. Notes bear interest
+only when so stated. It is legally necessary to say on a note "for value
+received." A note drawn on Sunday is void. A note obtained by fraud, or
+from a person in a state of intoxication, cannot be collected. If a note
+be lost or stolen, it does not release the maker; he must pay it. An
+endorser of a note is exempt from liability if not served with notice of
+its dishonor within twenty-four hours of its non-payment.
+
+
+ITEMS WORTH REMEMBERING.
+
+A sun bath is of more worth than much warming by the fire.
+
+Books exposed to the atmosphere keep in better condition than if
+confined in a book-case. Pictures are both for use and ornament. They
+serve to recall pleasant memories and scenes; they harmonize with the
+furnishing of the rooms. If they serve neither of these purposes they
+are worse than useless; they only help fill space which would look
+better empty, or gather dust and make work to keep them clean.
+
+A room filled with quantities of trifling ornaments has the look of
+a bazaar and displays neither good taste nor good sense. Artistic
+excellence aims to have all the furnishings of a high order of
+workmanship combined with simplicity, while good sense understands the
+folly of dusting a lot of rubbish.
+
+A poor book had best be burned to give place to a better, or even to
+an empty shelf, for the fire destroys its poison, and puts it out of
+the way of doing harm.
+
+Better economize in the purchasing of furniture or carpets than scrimp
+in buying good books or papers.
+
+Our sitting-rooms need never be empty of guests or our libraries of
+society if the company of good books is admitted to them.
+
+
+REMARKABLE CALCULATIONS REGARDING THE SUN.
+
+The sun's average distance from the earth is about 91,500,000 miles.
+Since the orbit of the earth is elliptical, and the sun is situated at
+one of its foci, the earth is nearly 3,000,000 miles further from
+the sun in aphelion than in perihelion. As we attempt to locate the
+heavenly bodies in space, we are immediately startled by the enormous
+figures employed. The first number, 91,500,000 miles, is far beyond
+our grasp. Let us try to comprehend it. If there were air to convey a
+sound from the sun to the earth, and a noise could be made loud enough
+to pass that distance it would require over fourteen years for it to
+come to us. Suppose a railroad could be built to the sun. An express
+train traveling day and night at the rate of thirty miles an hour,
+would require 341 years to reach its destination. Ten generations
+would be born and would die; the young men would become gray haired,
+and their great-grandchildren would forget the story of the beginning
+of that wonderful journey, and could find it only in history, as we
+now read of Queen Elizabeth or of Shakespeare; the eleventh generation
+would see the solar depot at the end of the route. Yet this enormous
+distance of 91,500,000 miles is used as the unit for expressing
+celestial distances--as the foot-rule for measuring space; and
+astronomers speak of so many times the sun's distance as we speak of
+so many feet or inches.
+
+SIGNS OF STORMS APPROACHING.--A ring around the sun or moon stands for
+an approaching storm, its near or distant approach being indicated by
+its larger or smaller circumference. When the sun rises brightly and
+immediately afterward becomes veiled with clouds, the farmer distrusts
+the day. Rains which begin early in the morning often stop by nine
+in place of "eleven," the hour specified in the old saw, "If it rains
+before seven."
+
+On a still, quiet day, with scarcely the least wind afloat, the
+ranchman or farmer can tell the direction of impending storm by cattle
+sniffing the air in the direction whence it is coming. Lack of dew in
+summer is a rain sign. Sharp white frosts in autumn and winter precede
+damp weather, and we will stake our reputation as a prophet that three
+successive white frosts are an infallible sign of rain. Spiders do not
+spin their webs out of doors before rain. Previous to rain flies sting
+sharper, bees remain in their hives or fly but short distances, and
+almost all animals appear uneasy.
+
+
+HOW TO DISTINGUISH GOOD MEAT FROM BAD MEAT.
+
+1st. It is neither of a pale pink color nor of a deep purple tint,
+for the former is a sign of disease, and the latter indicates that the
+animal has not been slaughtered, but has died with the blood in it, or
+has suffered from acute fever.
+
+2d. It has a marked appearance from the ramifications of little veins
+of fat among the muscles.
+
+3d. It should be firm and elastic to the touch and should scarcely
+moisten the fingers--bad meat being wet and sodden and flabby with the
+fat looking like jelly or wet parchment.
+
+4th. It should have little or no odor, and the odor should not be
+disagreeable, for diseased meat has a sickly cadaverous smell, and
+sometimes a smell of physic. This is very discoverable when the meat
+is chopped up and drenched with warm water.
+
+5th. It should not shrink or waste much in cooking.
+
+6th. It should not run to water or become very wet on standing for a
+day or two, but should, on the contrary, dry upon the surface.
+
+7th. When dried at a temperature of 212 deg., or thereabouts, it
+should not lose more than from 70 to 74 per cent. of its weight,
+whereas bad meat will often lose as much as 80 per cent. The juice of
+the flesh is alkaline or neutral to test paper.
+
+
+RAILROADS IN FINLAND.
+
+People who think of Finland as a sub-arctic country of bleak and
+forbidding aspect maybe surprised to hear that several railroads have
+already made a large part of the region accessible. A new line, 160
+miles long, has just been opened to the heart of the country in the
+midst of great forests and perhaps the most wonderful lake region in
+the world. Sportsmen are now within less than a day's journey from St.
+Petersburg of central Finland, where there is the best of hunting and
+fishing and twenty hours of sunlight every summer day. The most unique
+of railroads, however, is still the little line in Norway, north of
+the arctic circle, carrying the product of far northern mines to the
+sea, and famous as the only railroad that has yet invaded the polar
+regions.
+
+
+COMPARATIVE SIZE OF THE ARK AND THE GREAT EASTERN.
+
+The following comparison between the size of Noah's ark and the Great
+Eastern, both being considered in point of tonnage, after the old law
+for calculating the tonnage of a vessel, exhibits a remarkable
+similarity. The cubit of the Bible, according to Sir Isaac Newton, is
+20-1/2 inches, or, to be exact, 20.625 inches. Bishop Wilkins makes the
+cubit 20.88 inches. According to Newton the dimensions of the ark were:
+Length between perpendiculars, 515.62 feet; breadth, 84.94 feet; depth,
+51.56 feet; keel, or length for tonnage, 464.08 feet. Tonnage, according
+to old law, 18,231 58-94. The measurements of the ark, according to
+Wilkins' calculations were: Length, 54700 feet; breadth, 91.16 feet;
+depth, 54.70 feet; keel, 492.31 feet. Tonnage, 21,761. Notice how
+surprisingly near the Great Eastern came to being constructed after the
+same plan: Length, 680 feet; breadth, 83 feet; depth, 60 feet; keel, 630
+feet. Tonnage, 23,092.
+
+
+FINGER NAILS AS AN INDICATION OF CHARACTER.
+
+A white mark on the nail bespeaks misfortune.
+
+Pale or lead-colored nails indicate melancholy people.
+
+Broad nails indicate a gentle, timid, and bashful nature.
+
+Lovers of knowledge and liberal sentiments have round nails.
+
+People with narrow nails are ambitious and quarrelsome.
+
+Small nails indicate littleness of mind, obstinacy and conceit.
+
+Choleric, martial men, delighting in war, have red and spotted nails.
+
+Nails growing into the flesh at the points or sides indicate luxurious
+tastes.
+
+People with very pale nails are subject to much infirmity of the flesh
+and persecution by neighbors and friends.
+
+
+DANGERS OF CELLULOID.
+
+A curious accident, which happened recently in Paris, points out a
+possible danger in the wearing of combs and bracelets of celluloid. A
+little girl sat down before the fire to prepare her lessons. Her hair
+was kept back by a semi-circle comb of celluloid. As her head was bent
+forward to the fire this became warm, and suddenly burst into flames.
+The child's hair was partly burned off, and the skin of the head was
+so injured that several months after, though the burn was healed, the
+cicatrix formed a white patch on which no hair would grow. The burning
+point of celluloid is about 180 degrees, and the comb worn by the girl
+had attained that heat as it was held before the fire.
+
+
+ODD FACTS ABOUT SHOES.
+
+Grecian shoes were peculiar in reaching to the middle of the legs.
+
+The present fashion of shoes was introduced into England in 1633.
+
+In the ninth and tenth centuries the greatest princes of Europe wore
+wooden shoes.
+
+Slippers were in use before Shakespeare's time, and were originally
+made "rights" and "lefts."
+
+Shoes among the Jews were made of leather, linen, rush or wood;
+soldiers' shoes were sometimes made of brass or iron.
+
+In the reign of William Rufus of England, in the eleventh century,
+a great beau, "Robert, the Horned," used shoes with sharp points,
+stuffed with tow, and twisted like rams' horns.
+
+The Romans made use of two kinds of shoes--the solea, or sandal, which
+covered the sole of the foot, and was worn at home and in company, and
+the calceus, which covered the whole foot and was always worn with the
+toga when a person went abroad.
+
+In the reign of Richard II., shoes were of such absurd length as
+to require to be supported by being tied to the knees with chains,
+sometimes of gold and silver. In 1463 the English parliament took the
+matter in hand and passed an act forbidding shoes with spikes more
+than two inches in length being worn and manufactured.
+
+
+TABLE SHOWING THE AVERAGE VELOCITIES OF VARIOUS BODIES.
+
+A man walks 3 miles per hour or 4 feet per second.
+
+A horse trots 7 miles per hour or 10 feet per second.
+
+A horse runs 20 miles per hour or 29 feet per second.
+
+Steamboat runs 20 miles per hour or 26 feet per second.
+
+Sailing vessel runs 10 miles per hour or 14 feet per second.
+
+Rapid rivers flow 3 miles per hour or 4 feet per second.
+
+A moderate wind blows 7 miles per hour or 10 feet per second.
+
+A storm moves 36 miles per hour or 52 feet per second.
+
+A hurricane moves 80 miles per hour or 117 feet per second.
+
+A rifle ball 1000 miles per hour or 1466 feet per second.
+
+Sound 743 miles per hour or 1142 feet per second.
+
+Light, 192,000 miles per second.
+
+Electricity, 288,000 miles per second.
+
+
+QUANTITY OF OIL REQUIRED FOR DIFFERENT COLORS.
+
+Heath & Miligan quote the following figures. They are color
+manufacturers:
+
+      100 parts (weight) White Lead require 12 parts of oil.
+      100 parts (weight) Zinc White require 14 parts of oil.
+      100 parts (weight) Green Chrome require 15 parts of oil.
+      100 parts (weight) Chrome Yellow require 19 parts of oil.
+      100 parts (weight) Vermilion require 25 parts of oil.
+      100 parts (weight) Light Red require 31 parts of oil.
+      100 parts (weight) Madder Lake require 62 parts of oil.
+      100 parts (weight) Yellow Ochre require 66 parts of oil.
+      100 parts (weight) Light Ochre require 72 parts of oil.
+      100 parts (weight) Camels Brown require 75 parts of oil.
+      100 parts (weight) Brown Manganese require 87 parts of oil.
+      100 parts (weight) Terre Verte require 100 parts of oil.
+      100 parts (weight) Parisian Blue require 106 parts of oil.
+      100 parts (weight) Burnt Terreverte require 112 parts of oil.
+      100 parts (weight) Berlin Blue require 112 parts of oil.
+      100 parts (weight) Ivory Black require 112 parts of oil.
+      100 parts (weight) Cobalt require 125 parts of oil.
+      100 parts (weight) Florentine Brown require 150 parts of oil.
+      100 parts (weight) Burnt Terra Sienna require 181 parts of oil.
+      100 parts (weight) Raw Terra Sienna require 140 parts of oil.
+
+According to this table, a hundred parts of the quick drying white lead
+are ground with 12 parts of oil, and on the other hand slow drying ivory
+black requires 112 parts of oil.
+
+
+PAINTING.
+
+      1 gallon Priming Color will cover 50 superficial yards.
+      1 gallon White Zinc will cover 50 superficial yards.
+      1 gallon White Paint will cover 44 superficial yards.
+      1 gallon Lead Color will cover 50 superficial yards.
+      1 gallon Black Paint will cover 50 superficial yards.
+      1 gallon Stone Color will cover 44 superficial yards.
+      1 gallon Yellow Paint will cover 44 superficial yards.
+      1 gallon Blue Color will cover 45 superficial yards.
+      1 gallon Green Paint will cover 45 superficial yards.
+      1 gallon Bright Emerald Green will cover 25 superficial yards.
+      1 gallon Bronze Green will cover 45 superficial yards.
+
+One pound of paint will cover about four superficial yards the first
+coat, and about six yards each additional coat.
+
+
+RAPID PROCESS OF MARKING GOODS AT ANY DESIRED PER CENT. PROFIT.
+
+Retail merchants, in buying goods by wholesale, buy a great many
+articles by the dozen, such as boots and shoes, hats and caps, and
+notions of various kinds; now the merchant, in buying, for instance,
+a dozen hats, knows exactly what one of these hats will retail for in
+the market where he deals; and unless he is a good accountant, it
+will often take him some time to determine whether he can afford to
+purchase the dozen hats and make a living profit by selling them by
+the single hat; and in buying his goods by auction, as the merchant
+often does, he has not time to make the calculation before the goods
+are bid off. He therefore loses the chance of making good bargains by
+being afraid to bid at random, or if he bids, and the goods are cried
+off, he may have made a poor bargain by bidding thus at a venture.
+It then becomes a useful and practical problem to determine instantly
+what per cent. he would gain if he retailed the hat at a certain
+price, to tell what an article should retail for to make a profit of
+20 per cent.
+
+_Rule.--Divide what the articles cost per dozen by 10. which is done
+by removing the decimal point one place to the left._
+
+For instance, if hats cost $17.50 per dozen, remove the decimal point
+one place to the left, making $1.75, what they should be sold for
+apiece to gain 20 per cent, on the cost. If they cost $31.00 per
+dozen, they should be sold at $3.10 apiece, etc.
+
+
+THE SEVEN WONDERS OF THE WORLD.
+
+Pyramids of Egypt.
+
+Tower, Walls and Terrace Hanging Gardens of Babylon.
+
+Statue of Jupiter Olympus, on the Capitoline Hill, at Rome.
+
+Temple of Diana, at Ephesus.
+
+Pharos, or watch-tower, at Alexandria, Egypt.
+
+Colossus of Rhodes, a statue 105 feet high; overthrown by an
+earthquake 224 B.C.
+
+Mausoleum at Halicarnassus, a Grecian-Persian city in Asia Minor.
+
+
+HEAT AND COLD.
+
+Degrees of heat above zero at which substances melt:--Wrought iron,
+3,980 degrees; cast iron, 3,479; platinum, 3,080; gold, 2,590; copper,
+2,548; steel, 2,500; glass, 2,377; brass, 1,900; silver, 1,250;
+antimony, 951; zinc, 740; lead, 594; tin, 421; arsenic, 365; sulphur,
+226; beeswax, 151; gutta percha, 145; tallow, 97; lard, 95; pitch, 91;
+ice, 33. Degrees of heat above zero at which substances boil:--Ether,
+98 degrees; alcohol, 173; water, 212; petroleum, 306; linseed oil,
+640; blood heat, 98; eggs hatch, 104.
+
+
+QUANTITY OF SEED TO AN ACRE.
+
+Wheat, 1-1/2 to 2 bu.; rye, 1-1/2 to 2 bu.; oats, 3 bu.; barley, 2
+bu.; buckwheat, 1/2 bu.; corn, broadcast, 4 bu.; corn, in drills, 2 to
+3 bu.; corn, in hills, 4 to 8 qts.; broom corn, 1/2 bu.; potatoes,
+10 to 15 bu.; rutabagas, 3/4 lbs.; millet, 1/4 bu.; clover, white, 4
+qts.; clover, red, 8 qts.; timothy, 6 qts.; orchard grass, 2 qts.;
+red top, 1 to 2 pks.: blue grass, 2 bu,; mixed lawn grass, 1/2 bu.;
+tobacco, 2 ozs.
+
+
+SOLUBLE GLASS FOR FLOORS.
+
+Instead of the old-fashioned method of using wax for polishing floors,
+etc., soluble glass is now employed to great advantage. For this
+purpose the floor is first well cleaned, and then the cracks well
+filled up with a cement of water-glass and powdered chalk or gypsum.
+Afterward, a water-glass of 60  to 65 , of the thickness of syrup, is
+applied by means of a stiff brush. Any desired color may be imparted
+to the floor in a second coat of the water-glass, and additional coats
+are to be given until the requisite polish is obtained. A still higher
+finish may be given by pummicing off the last layer, and then putting
+on a coating of oil.
+
+
+DURABILITY OF A HORSE.
+
+A horse will travel 400 yards in 4-1/2 minutes at a walk, 400 yards
+in 2 minutes at a trot, and 400 yards in minute at a gallop. The usual
+work of a horse is taken at 22,500 lbs. raised 1 foot per minute, for
+8 hours per day. A horse will carry 250 lbs. 25 miles per day of 8
+hours. An average draught-horse will draw 1600 lbs. 23 miles per day
+on a level road, weight of wagon included. The average weight of a
+horse is 1000 lbs.; his strength is equal to that of 5 men. In a horse
+mill moving at 3 feet per second, track 25 feet diameter, he exerts
+with the machine the power of 4-1/2 horses. The greatest amount a
+horse can pull in a horizontal line is 900 lbs.; but he can only do
+this momentarily, in continued exertion, probably half of this is
+the limit. He attains his growth in 5 years, will live 25, average 16
+years. A horse will live 25 days on water, without solid food, 17 days
+without eating or drinking, but only 5 days on solid food, without
+drinking.
+
+A cart drawn by horses over an ordinary road will travel 1.1 miles
+per hour of trip. A 4-horse team will haul from 25 to 30 cubic feet
+of lime stone at each load. The time expended in loading, unloading,
+etc., including delavs, averages 35 minutes per trip. The cost of
+loading and unloading a cart, using a horse cram at the quarry, and
+unloading by hand, when labor is $1.25 per day, and a horse 75 cents,
+is 25 cents per perch--24.75 cubic feet. The work done by an animal is
+greatest when the velocity with which he moves is 1/8 of the greatest
+with which he can move when not impeded, and the force then exerted
+.45 of the utmost force the animal can exert at a dead pull.
+
+
+COMPARATIVE COST OF FREIGHT BY WATER AND RAIL.
+
+It has been proved by actual test that a single tow-boat can transport
+at one trip from the Ohio to New Orleans 29,000 tons of coal, loaded
+in barges. Estimating in this way the boat and its tow, worked by a
+few men, carries as much freight to its destination as 3,000 cars and
+100 locomotives, manned by 600 men, could transport.
+
+
+HINTS TO YOUNG HOUSEWIVES.
+
+Glycerine does not agree with a dry skin.
+
+If you use powder always wash it off before going to bed.
+
+When you give your cellar its spring cleaning, add a little copperas
+water and salt to the whitewash.
+
+A little ammonia and borax in the water when washing blankets keeps
+them soft and prevents shrinkage.
+
+Sprinkling salt on the top and at the bottom of garden walls is said
+to keep snails from climbing up or down.
+
+For relief from heartburn or dyspepsia, drink a little cold water in
+which has been dissolved a teaspoonful of salt.
+
+For hoarseness, beat a fresh egg and thicken it with fine white sugar.
+Eat of it freely and the hoarseness will soon be relieved.
+
+If quilts are folded or rolled tightly after washing, then beaten with
+a rolling pin or potato masher, it lightens up the cotton and makes
+them seem soft and new.
+
+Chemists say that it takes more than twice as much sugar to sweeten
+preserves, sauce, etc., if put in when they begin to cook as it does
+to sweeten after the fruit is cooked.
+
+Tar may be removed from the hands by rubbing with the outside of
+fresh, orange or lemon peel and drying immediately. The volatile oils
+dissolve the tar so that it can be rubbed off.
+
+Moths or any summer flying insects may be enticed to destruction by a
+bright tin pan half filled with kerosene set in a dark corner of the
+room. Attracted by the bright pan, the moth will meet his death in the
+kerosene.
+
+It may be worth knowing that water in which three or four onions have
+been boiled, applied with a gilding brush to the frames of pictures
+and chimney glasses, will prevent flies from lighting on them and will
+not injure the frames.
+
+
+SUPERSTITIONS REGARDING BABIES.
+
+It is believed by many that if a child cries at its birth and lifts up
+only one hand, it is born to command. It is thought very unlucky not
+to weigh the baby before it is dressed. When first dressed the clothes
+should not be put on over the head, but drawn on over the feet, for
+luck. When first taken from the room in which it was born it must
+be carried up stairs before going down, so that it will rise in the
+world. In any case it must be carried up stairs or up the street,
+the first time it is taken out. It is also considered in England and
+Scotland unlucky to cut the baby's nails or hair before it is twelve
+months old. The saying:
+
+     Born on Monday, fair in the face;
+     Born on Tuesday, full of God's grace;
+     Born on Wednesday, the best to be had;
+     Born on Thursday, merry and glad;
+     Born on Friday, worthily given;
+     Born on Saturday, work hard for a living;
+     Born on Sunday, shall never know want,
+
+is known with various changes all over the Christian world; one
+deviation from the original makes Friday's child "free in giving."
+Thursday has one very lucky hour just before sunrise.
+
+     The child that is born on the Sabbath day
+     Is bonny and good and gay,
+
+While
+
+     He who is born on New Year's morn
+     Will have his own way as sure as you're born.
+
+And
+
+     He who is born on Easter morn
+     Shall never know care, or want, or harm.
+
+
+SECRET ART OF CATCHING FISH.
+
+Put the oil of rhodium on the bait, when fishing with a hook, and you
+will always succeed.
+
+
+TO CATCH FISH.
+
+Take the juice of smallage or lovage, and mix with any kind of bait.
+As long as there remain any kind of fish within yards of your hook,
+you will find yourself busy pulling them out.
+
+
+CERTAIN CURE FOR DRUNKENNESS.
+
+Take of sulphate of iron 5 grains, magnesia 10 grains, peppermint
+water 11 drachms, spirits of nutmeg 1 drachm. Administer this twice
+a day. It acts as a tonic and stimulant and so partially supplies the
+place of the accustomed liquor, and prevents that absolute physical
+and moral prostration that follows a sudden breaking off from the use
+of stimulating drinks.
+
+
+LADIES' STAMPING POWDER.
+
+For use in stamping any desired pattern upon goods for needle work,
+embroidery, etc. Draw pattern upon heavy paper, and perforate with
+small holes all the lines with some sharp instrument, dust the powder
+through, remove the pattern and pass a warm iron over the fabric, when
+the pattern will become fixed. Any desired color can be used, such as
+Prussian blue, chrome green, yellow, vermilion, etc. Fine white rosin,
+2 ounces; gum sandarach, 4 ounces; color, 2 ounces. Powder very fine,
+mix, and pass through a sieve.
+
+
+SALARIES OF THE UNITED STATES OFFICERS, PER ANNUM.
+
+President, Vice-President and Cabinet.--President, $50,000;
+Vice-President, $8,000; Cabinet Officers, $8,000 each.
+
+United States Senators.--$5,000, with mileage.
+
+Congress.--Members of Congress, $5,000, with mileage.
+
+Supreme Court.--Chief Justice, $10,500; Associate Justices, $10,000.
+
+Circuit Courts.--Justices of Circuit Courts, $6,000.
+
+Heads of Departments.--Supt. of Bureau of Engraving and Printing,
+$4,500; Public Printer, $4,500; Supt. of Census, $5,000; Supt. of
+Naval Observatory, $5,000; Supt. of the Signal Service, $4,000;
+
+Director of Geological Surveys, $6,000; Director of the Mint, $4,500;
+Commissioner of General Land Office, $4,000; Commissioner of Pensions,
+$3,600; Commissioner of Agriculture, $3,000; Commissioner of Indian
+Affairs, $3,000; Commissioner of Education $3,000; Commander of Marine
+Corps, $3,500; Supt. of Coast and Geodetic Survey, $6,000.
+
+United States Treasury.--Treasurer, $6,000; Register of Treasury,
+$4,000; Commissioner of Customs, $4,000.
+
+Internal Revenue Agencies.--Supervising Agents, $12 per day; 34 other
+agents, per day, $6 to $8.
+
+Postoffice Department, Washington.--Three Assistant
+Postmaster-Generals, $3,500; Chief Clerk, $2,200.
+
+Postmasters.--Postmasters are divided into four classes. First class,
+$3,000 to $4,000 (excepting New York City, which is $8,000); second
+class, $2,000 to $3,000; third class, $1,000 to $2,000; fourth
+class, less than $1,000. The first three classes are appointed by
+the President, and confirmed by the Senate; those of fourth class are
+appointed by the Postmaster-General.
+
+Diplomatic appointments.--Ministers to Germany, Great Britain, France
+and Russia, $17,500; Ministers to Brazil, China, Austria-Hungary,
+Italy, Mexico, Japan and Spain, $12,000; Ministers to Chili, Peru and
+Central Amer., $10,000; Ministers to Argentine Confederation, Hawaiian
+Islands, Belgium, Hayti, Columbia, Netherlands, Sweden, Turkey and
+Venezuela, $7,500; Ministers to Switzerland, Denmark, Paraguay,
+Bolivia and Portugal, $5,000; Minister to Liberia, $4,000.
+
+Army Officers.--General, $13,500; Lieut.-General, $11,000;
+Major-General, $7,500; Brigadier-General, $5,500; Colonel, $3,500;
+Lieutenant-Colonel, $3,000; Major, $2,500; Captain, mounted, $2,000;
+Captain, not mounted, $1,800; Regimental Adjutant, $1,800; Regimental
+Quartermaster, $1,800; 1st Lieutenant, mounted, $1,600; 1st
+Lieutenant, not mounted, $1,500; 2d Lieutenant, mounted, $1,500; 2d
+Lieutenant, not mounted, $1,400; Chaplain, $1,500.
+
+Navy Officers.--Admiral, $13,000; Vice-Admiral, $9,000; Rear-Admirals,
+$6,000; Commodores, $5,000; Captains, $45,000; Commanders, $3,500;
+Lieut.-Commanders, $2,800; Lieutenants, $2,400; Masters, $1,800;
+Ensigns, $1,200; Midshipmen, $1,000; Cadet Midshipmen, $500; Mates,
+$900; Medical and Pay Directors and Medical and Pay Inspectors and
+Chief Engineers, $4,400; Fleet Surgeons, Fleet Paymasters and Fleet
+Engineers, $4,400; Surgeons and Paymasters, $2,800; Chaplains, $2,500.
+
+
+CHRONOLOGY OF IMPORTANT EVENTS.
+
+BEFORE CHRIST.
+
+      The Deluge: 2348
+      Babylon built: 2247
+      Birth of Abraham: 1993
+      Death of Joseph: 1635
+      Moses born: 1571
+      Athens founded: 1556
+      The Pyramids built: 1250
+      Solomon's Temple finished: 1004
+      Rome founded: 753
+      Jerusalem destroyed: 587
+      Babylon taken by Jews: 538
+      Death of Socrates: 400
+      Rome taken by the Gauls: 835
+      Paper invented in China: 170
+      Carthage destroyed: 146
+      Caesar landed in Britain: 55
+      Caesar killed: 44
+      Birth of Christ: 0
+
+AFTER CHRIST.
+
+      Death of Augustus: 14
+      Pilate, governor of Judea: 27
+      Jesus Christ crucified: 33
+      Claudius visited Britain: 43
+      St. Paul put to death: 67
+      Death of Josephus: 93
+      Jerusalem rebuilt: 131
+      The Romans destroyed 580,000 Jews and banished the rest
+         from Judea: 135
+      The Bible in Gothic: 373
+      Horseshoes made of iron: 481
+      Latin tongue ceased to be spoken: 580
+      Pens made of quills: 635
+      Organs used: 660
+      Glass in England: 663
+      Bank of Venice established: 1157
+      Glass windows first used for lights: 1180
+      Mariner's compass used: 1200
+      Coal dug for fuel: 1234
+      Chimneys first put to houses: 1236
+      Spectacles invented by an Italian: 1240
+
+
+      The first English House of Commons: 1258
+      Tallow candles for lights: 1200
+      Paper made from linen: 1302
+      Gunpowder invented: 1340
+      Woolen cloth made in England: 1341
+      Printing invented: 1436
+      The first almanac: 1470
+      America discovered: 1492
+      First book printed in England: 1507
+      Luther began to preach: 1517
+      Interest fixed at ten per cent. in England: 1547
+      Telescopes invented: 1549
+      First coach made in England: 1564
+      Clocks first made in England: 1568
+      Bank of England incorporated: 1594
+      Shakespeare died: 1616
+      Circulation of the blood discovered: 1619
+      Barometer invented: 1623
+      First newspaper: 1629
+      Death of Galileo: 1643
+      Steam engine invented: 1649
+      Great fire in London: 1666
+      Cotton planted in the United States: 1759
+      Commencement of the American war: 1775
+      Declaration of American Independence: 1776
+      Recognition of American Independence: 1782
+      Bank of England suspended cash payment: 1791
+      Napoleon I. crowned emperor: 1804
+      Death of Napoleon: 1820
+      Telegraph invented by Morse: 1832
+      First daguerreotype in France: 1839
+      Beginning of the American civil war: 1861
+      End of the American civil war: 1865
+      Abraham Lincoln died: 1865
+      Great Chicago Fire: 1871
+      Jas. A. Garfield died: 1881
+
+
+INTERESTING FACTS ABOUT OUR BODIES.
+
+The weight of the male infant at birth is 7 lbs. avoirdupois; that of
+the female is not quite 6-1/2 lbs. The maximum weight (140-1/2 lbs.)
+of the male is attained at the age of 40; that of the female (nearly
+124 lbs.) is not attained until 50; from which ages they decline
+afterward, the male to 127-1/4 lbs., the female to 100 lbs., nearly a
+stone. The full-grown adult is 20 times as heavy as a new-born
+infant. In the first year he triples his weight, afterwards the growth
+proceeds in geometrical progression, so that if 50 infants in their
+first year weigh 1,000 lbs., they will in the second weigh 1,210 lbs.;
+in the third 1,331: in the fourth 1464 lbs.; the term remaining very
+constant up to the ages of 11-12 in females, and 12-13 in males, where
+it must be nearly doubled; afterwards it may be continued, and will be
+found very nearly correct up to the age of 18 or 19, when the growth
+proceeds very slowly. At an equality of age the male is generally
+heavier than the female. Towards the age of 12 years only an
+individual of each sex has the same weight. The male attains the
+maximum weight at about the age of 40, and he begins to lose it very
+sensibly toward 60. At 80 he loses about 13.2328 lbs., and the stature
+is diminished 2.756 inches. Females attain their maximum weight at
+about 50. The mean weight of a mature man is 104 lbs., and of an
+average woman 94 lbs. In old age they lose about 12 or 14 lbs. Men
+weigh most at 40, women at 50, and begin to lose weight at 60. The
+mean weight of both sexes in old age is that which they had at 19.
+
+When the male and female have assumed their complete development they
+weigh almost exactly 20 times as much as at birth, while the stature
+is about 3-1/2 times greater. Children lose weight during the first
+three days after birth; at the age of a week they sensibly increase;
+after one year they triple their weight; then they require six years
+to double their weight, and 13 to quadruple it.
+
+It has been computed that nearly two years' sickness is experienced by
+every person before he is 70 years old, and therefore that 10 days per
+annum is the average sickness of human life. Till 40 it is but half,
+and after 50 it rapidly increases. The mixed and fanciful diet of man
+is considered the cause of numerous diseases from which animals are
+exempt. Many diseases have abated with changes of diet, and others are
+virulent in particular countries, arising from peculiarities.
+
+Human Longevity.--Of 100,000 male and female children, in the first
+month they are reduced to 90,396, or nearly a tenth. In the second,
+to 87,936. In the third, to 86,175. In the fourth, to 84,720. In the
+fifth, to 83,571. In the sixth, to 82,526, and at the end of the first
+year to 77,528, the deaths being 2 to 9. The next four years reduce
+the 77,528 to 62,448, indicating 37,552 deaths before the completion
+of the fifth year.
+
+At 25 years the 100,000 are half, or 49,995; at 52, one-third. At
+58-1/2, a fourth, or 25,000; at 67, a fifth; at 76, a tenth; at 81, a
+twentieth, or 5,000; and ten attain 100. Children die in large
+proportions because their diseases cannot be explained, and because the
+organs are not habituated to the functions of life. The mean of life
+varies in different countries from 40 to 45. A generation from father to
+son is about 30 years; of men in general five-sixths die before 70, and
+fifteen-sixteenths before 80. After 80 it is rather endurance than
+enjoyment. The nerves are blunted, the senses fail, the muscles are
+rigid, the softer tubes become hard, the memory fails, the brain
+ossifies, the affections are buried, and hope ceases. The remaining
+one-sixteenth die at 80; except a one-thirty-third, at 90. The remainder
+die from inability to live, at or before 100.
+
+About the age of 36 the lean man usually becomes fatter and the fat
+man leaner. Again, between the years of 43 and 50 his appetite fails,
+his complexion fades, and his tongue is apt to be furred on the least
+exertion of body or mind. At this period his muscles become flabby,
+his joints weak; his spirits droop, and his sleep is imperfect and
+unrefreshing. After suffering under these complaints a year, or
+perhaps two, he starts afresh with renewed vigor, and goes on to 61 or
+62, when a similar change takes place, but with aggravated symptoms.
+When these grand periods have been successively passed, the gravity of
+incumbent years is more strongly marked, and he begins to boast of his
+age.
+
+In Russia, much more than in any other country, instances of longevity
+are numerous, if true. In the report of the Holy Synod, in 1827,
+during the year 1825, and only among the Greek religion, 848 men had
+reached upward of 100 years of age; 32 had passed their 120th year, 4
+from 130 to 135. Out of 606,818 men who died in 1826, 2,765 were above
+90; 1,432 above 95, and 848 above 100 years of age. Among this last
+number 88 were above 115; 24 more than 120; 7 above 125, and one 130.
+Riley asserts that Arabs in the Desert live 200 years.
+
+On the average, men have their first-born at 30 and women at 28.
+The greatest number of deliveries take place between 25 and 35. The
+greatest number of deliveries take place in the winter months, and in
+February, and the smallest in July, i.e., to February, as 4 to 5 in
+towns and 3 to 4 in the country. The night births are to the day as 5
+to 4.
+
+Human Strength.--In Schulze's experiments on human strength, he found
+that men of five feet, weighing 126 lbs., could lift vertically 156
+lbs. 8 inches; 217 lbs. 1.2 inches. Others, 6.1 feet, weighing 183
+lbs., 156 lbs. 13 inches, and 217 lbs. 6 inches; others 6 feet 3
+inches, weighing 158 lbs., 156 lbs. 16 inches, and 217 lbs. 9 inches.
+By a great variety of experiments he determined the mean human
+strength at 30 lbs., with a velocity of 2.5 feet per second; or it is
+equal to the raising half a hogshead 10 feet in a minute.
+
+
+RULES FOR SPELLING.
+
+Words ending in _e_ drop that letter before the termination _able_,
+as in move, movable; unless ending in _ce_ or _ge_, when it is
+retained, as in change, changeable, etc.
+
+Words of one syllable, ending in a consonant, with a single vowel
+before it, double the consonants in derivatives; as, ship, shipping,
+etc. But if ending in a consonant with a double vowel before it, they
+do not double the consonant in derivatives; as, troop, trooper, etc.
+
+Words of more than one syllable, ending in a consonant preceded by a
+single vowel, and accented on the last syllable, double that consonant
+in derivatives; as, commit, committed; but except chagrin, chagrined.
+
+All words of one syllable ending in _l_, with a single vowel before
+it, have _ll_ at the close; as mill, sell. All words of one syllable
+ending in _l_, with a double vowel before it, have only one _l_ at the
+close; as mail, sail.
+
+The words foretell, distill, instill and fulfill, retain the _ll_
+of their primitives. Derivatives of dull, skill, will and full also
+retain the _ll_ when the accent falls on these words; as dullness,
+skillfull, willfull, fullness.
+
+Words of more than one syllable ending in _l_ have only one _l_ at the
+close; as delightful, faithful; unless the accent falls on the last
+syllable; as befall, etc.
+
+Words ending in _l_, double the letter in the termination _ly_.
+
+Participles ending in _ing_, from verbs ending in _e_, lose the final
+_e_; as have, having; make, making, etc; but verbs ending in _ee_
+retain both; as see, seeing. The word dye, to color, however, must
+retain the _e_ before _ing_. All verbs ending in _ly_, and nouns
+ending in _ment_, retain the _e_ final of the primitives; as brave,
+bravely; refine, refinement; except words ending in _dge_; as,
+acknowledge, acknowledgment.
+
+Nouns ending in _y_, preceded by a vowel, form their plural by adding
+_s_; as money, moneys; but if _y_ is preceded by a consonant, it is
+changed to _ies_ in the plural; as bounty, bounties.
+
+Compound words whose primitives end in _y_, change the _y_ into _i_;
+as beauty, beautiful.
+
+
+THE USE OF CAPITALS.
+
+Every entire sentence should begin with a capital.
+
+Proper names, and adjectives derived from these, should begin with a
+capital.
+
+All appellations of the Deity should begin with a capital. Official
+and honorary titles should begin with a capital.
+
+Every line of poetry should begin with a capital.
+
+Titles of books and the heads of their chapters and divisions are
+printed in capitals.
+
+The pronoun I and the exclamation O are always capitals.
+
+The days of the week and the months of the year begin with capitals.
+
+Every quotation should begin with a capital letter.
+
+Names of religious denominations begin with capitals.
+
+In preparing accounts each item should begin with a capital.
+
+Any word of very special importance may begin with a capital.
+
+
+TWENTY CHOICE COURSE DINNER MENUS.
+
+1. Rice Soup, Baked Pike, Mashed Potatoes, Roast of Beef, Stewed Corn,
+Chicken Fricassee, Celery Salad, Compote of Oranges, Plain Custard,
+Cheese, Wafers, Coffee.
+
+2. Mutton Soup, Fried Oysters, Stewed Potatoes, Boiled Corn Beef,
+Cabbage, Turnips, Roast Pheasants, Onion Salad, Apple Pie, White
+Custard, Bent's Water Crackers, Cheese, Coffee.
+
+3. Oyster Soup, Roast Mutton, Baked Potatoes, Breaded Veal Cutlets,
+Tomato Sauce, Baked Celery, Cabbage Salad, Apple Custard, Sponge Cake,
+Cheese, Coffee.
+
+4. Macaroni Soup, Boiled Chicken, with Oysters, Mutton Chops, Creamed
+Potatoes, Stewed Tomatoes, Pickled Beets, Peaches and Rice, Plain
+Cake, Cheese, Coffee.
+
+5. Tapioca Soup, Boiled Halibut, Duchesse Potatoes, Roast Beef Tongue,
+Canned Peas, Baked Macaroni, with Gravy, Fried Sweet Potatoes, Beet
+Salad, Cornstarch Pudding, Jelly Tarts, Cheese, Wafers, Coffee.
+
+6. Vegetable Soup, Boiled Trout, Oyster Sauce, Roast Veal, with
+Dressing, Boiled Potatoes, Stewed Tomatoes, Corn, Egg Salad, Snow
+Cream, Peach Pie, Sultana Biscuit, Cheese, Coffee.
+
+7. Potato Soup, Oyster Patties, Whipped Potatoes, Roast Mutton, with
+Spinach, Beets, Fried Parsnips, Egg Sauce, Celery Salad, Boiled Custard,
+Lemon Tarts, White Cake, Cheese, Coffee.
+
+8. Veal Soup, Boiled Shad, Caper Sauce, Porterhouse Steak, with
+Mushrooms, Pigeon Pie, Mashed Potatoes, Pickles, Rice Sponge Cakes,
+Cheese, Canned Apricots with Cream, Coffee.
+
+9. Giblet Soup, Scalloped Clams, Potato Cakes, Lamb Chops, Canned
+Beans, Tomatoes, Sweet Potatoes, Salmon Salad, Charlotte Rasse,
+Apricot Tarts, Cheese, Coffee.
+
+10. Vermicelli Soup, Fried Small Fish, Mashed Potatoes, Roast Beef,
+Minced Cabbage, Chicken Croquettes, Beet Salad, Stewed Pears, Plain
+Sponge Cake, Cheese, Coffee.
+
+11. Oxtail Soup, Fricasseed Chicken with Oysters, Breaded Mutton
+Chops, Turnips, Duchesse Potatoes, Chow-chow Salad, Chocolate Pudding,
+Nut Cake, Cheese, Coffee.
+
+12. Barley Soup, Boiled Trout, Creamed Potatoes, Roast Loin of Veal,
+Stewed Mushrooms, Broiled Chicken, Lettuce Salad, Fig Pudding, Wafers,
+Cheese, Coffee.
+
+13. Noodle Soup, Salmon, with Oyster Sauce, Fried Potatoes, Glazed
+Beef, Boiled Spinach, Parsnips, with Cream Sauce, Celery, Plain Rice
+Pudding, with Custard Sauce, Current Cake, Cheese, Coffee.
+
+14. Lobster Soup, Baked Ribs of Beef, with Browned Potatoes, Boiled
+Duck, with Onion Sauce, Turnips, Stewed Tomatoes, Lettuce, Delmonico
+Pudding, Cheese, Sliced Oranges, Wafers, Coffee.
+
+15. Chicken Broth, Baked Whitefish, Boiled Potatoes, Canned Peas,
+Mutton Chops, Tomatoes, Beets, Celery Salad, Apple Trifle, Lady
+Fingers, Cheese. Coffee.
+
+10. Sago Soup, Boiled Leg of Mutton, Caper Sauce, Stewed Potatoes,
+Canned Corn, Scalloped Oysters, with Cream Sauce, Celery and Lettuce
+Salad, Marmalade Fritters, Apple Custard, Cheese Cakes, Coffee.
+
+17. Vegetable Soup, Broiled Shad, Lyonnaise Potatoes, Pork Chops,
+with Sage Dressing, Parsnip Fritters, Macaroni and Gravy, Cauliflower
+Salad, Rhubarb Tarts, Silver Cake, Cheese, Coffee.
+
+18. Chicken Soup, with Rice, Codfish, Boiled, with Cream Sauce, Roast
+Veal, Tomatoes, Oyster Salad, Boiled Potatoes, Asparagus, Orange
+Jelly, White Cake, Cheese, Coffee.
+
+19. Macaroni Soup, Fried Shad, Tomato Sauce, Roast Mutton, Mashed
+Potatoes, Boiled Tongue, with Mayonnaise Dressing, Fried Parsnips,
+Canned Beans, Lemon Puffs, Cheese Cakes, Fruit, Coffee.
+
+20. Scotch Broth, Baked Halibut, Boiled Potatoes, Breaded Mutton
+Chops, Tomato Sauce, Spinach, Bean Salad, Asparagus and Eggs, Peach
+Batter Pudding, with Sauce, Wafers, Cheese, Coffee.
+
+
+TERMS USED IN MEDICINE.
+
+Anthelmintics are medicines which have the power of destroying or
+expelling worms from the intestinal canal.
+
+Antiscorbutics are medicines which prevent or cure the scurvy.
+
+Antispasmodics are medicines given to relieve spasm, or irregular and
+painful action of the muscles or muscular fibers, as in Epilepsy, St.
+Vitus' Dance, etc.
+
+Aromatics are medicines which have, a grateful smell and agreeable
+pungent taste.
+
+Astringents are those remedies which, when applied to the body, render
+the solids dense and firmer.
+
+Carminatives are those medicines which dispel flatulency of the
+stomach and bowels.
+
+Cathartics are medicines which accelerate the action of the bowels, or
+increase the discharge by stool.
+
+Demulcents are medicines suited to prevent the action of acrid and
+stimulating matters upon the mucous membranes of the throat, lungs,
+etc.
+
+Diaphoretics are medicines that promote or cause perspirable discharge
+by the skin.
+
+Diuretics are medicines which increase the flow of urine by their
+action upon the kidneys.
+
+Emetics are those medicines which produce vomiting.
+
+Emmenagogues are medicines which promote the menstrual discharge.
+
+Emollients are those remedies which, when applied to the solids of the
+body, render them soft and flexible.
+
+Errhines are substances which, when applied to the lining membrane of
+the nostrils, occasion a discharge of mucous fluid.
+
+Epispastices are those which cause blisters when applied to the
+surface.
+
+Escharotics are substances used to destroy a portion of the surface of
+the body, forming sloughs.
+
+Expectorants are medicines capable of facilitating the excretion of
+mucous from the chest.
+
+Narcotics are those substances having the property of diminishing the
+action of the nervous and vascular systems, and of inducing sleep.
+
+Rubefacients are remedies which excite the vessels of the skin and
+increase its heat and redness.
+
+Sedatives are medicines which have the power of allaying the actions
+of the systems generally, or of lessening the exercise of some
+particular function.
+
+Sialagogues are medicines which increase the flow of the saliva.
+
+Stimulants are medicines capable of exciting the vital energy, whether
+as exerted in sensation or motion.
+
+Tonics are those medicines which increase the tone or healthy action,
+or strength of the living system.
+
+
+RULES FOR THE PRESERVATION OF HEALTH.
+
+Pure atmospheric air is composed of nitrogen, oxygen and a very 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. Therefore, health requires that we breathe the same air once
+only.
+
+The solid part of our bodies is continually wasting and requires to be
+repaired by fresh substances. Therefore, food, which is to repair the
+loss, should be taken with due regard to the exercise and waste of the
+body.
+
+The fluid part of our bodies also wastes constantly; there is but one
+fluid in animals, which is water. Therefore, water only is necessary,
+and no artifice can produce a better drink.
+
+The fluid of our bodies is to the solid in proportion as nine to one.
+Therefore, a like proportion should prevail in the total amount of
+food taken.
+
+Light exercises an important influence upon the growth and vigor of
+animals and plants. Therefore, our dwellings should freely admit the
+sun's rays.
+
+Decomposing animal and vegetable substances yield various noxious
+gases, which enter the lungs and corrupt the blood. Therefore, all
+impurities should be kept away from our abodes, and every precaution
+be observed to secure a pure atmosphere.
+
+Warmth is essential to all the bodily functions. Therefore, an equal
+bodily temperature should be maintained by exercise, by clothing or by
+fire.
+
+Exercise warms, invigorates and purifies the body; clothing preserves
+the warmth the body generates; fire imparts warmth externally.
+Therefore, to obtain and preserve warmth, exercise and clothing are
+preferable to fire.
+
+Fire consumes the oxygen of the air, and produces noxious gases.
+Therefore, 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. The skin is a highly-organized membrane, full
+of minute pores, cells, blood-vessels, and nerves; it imbibes moisture
+or throws it off according to the state of the atmosphere or the
+temperature of the body. It also "breathes," like the lungs (though
+less actively). All the internal organs sympathize with the skin.
+Therefore, it should be repeatedly cleansed.
+
+Late hours and anxious pursuits exhaust the nervous system and produce
+disease and premature death. Therefore, the hours of labor and study
+should be short.
+
+Mental and bodily exercise are equally essential to the general health
+and happiness. Therefore, labor and study should succeed each other.
+
+Man will live most happily upon simple solids and fluids, of which
+a sufficient but temperate quantity should be taken. Therefore,
+over-indulgence in strong drinks, tobacco, snuff, opium, and all mere
+indulgences, should be avoided.
+
+Sudden alternations of heat and cold are dangerous (especially to the
+young and the aged). Therefore, clothing, in quantity and quality,
+should be adapted to the alternations of night and day, and of the
+seasons. And therefore, also, drinking cold water when the body is
+hot, and hot tea and soups when cold are productive of many evils.
+
+Never visit a sick person (especially if the complaint be of a
+contagious nature) with an empty stomach, as this disposes the system
+more readily to receive the contagion. And in attending a sick person,
+place yourself where the air passes from the door or window to the bed
+of the diseased; not between the diseased person and any fire that is
+in the room, as the heat of the fire will draw the infectious vapor in
+that direction.
+
+
+MOTHER SHIPTON'S PROPHECY.--The lines known as "Mother Shipton's
+Prophecy" were first published in England in 1485, before the
+discovery of America, and, of course, before any of the discoveries
+and inventions mentioned therein. All the events predicted have come
+to pass except that in the last two lines.
+
+      Carriages without horses shall go,
+      And accidents fill the world with woe.
+
+      Around the world thoughts shall fly
+      In the twinkling of an eye.
+
+      Waters shall yet more wonders do,
+      Now strange, yet shall be true.
+
+      The world upside down shall be,
+      And gold be found at root of tree.
+
+      Through hills man shall ride,
+      And no horse nor ass be at his side.
+
+      Under water man shall walk,
+      Shall ride, shall sleep, shall talk.
+
+      In the air men shall be seen
+      In white, in black, in green.
+
+      Iron in the water shall float,
+      As easy as a wooden boat.
+
+      Gold shall be found 'mid stone,
+      In a land that's now unknown.
+
+      Fire and water shall wonders do,
+      England shall at last admit a Jew.
+
+      And this world to an end shall come
+      In eighteen hundred and eighty-one.
+
+
+CAPTAIN KIDD, a notorious American pirate, was born about 1650. In
+1696 he was entrusted by the British Government with the command of
+a privateer, and sailed from New York, for the purpose of suppressing
+the numerous pirates then infesting the seas. He went to the East
+Indies, where he began a career of piracy, and returned to New York in
+1698 with a large amount of booty. He was soon after arrested, sent to
+England for trial, and executed in 1701.
+
+
+VALUE OF OLD AMERICAN COINS.--1793--Half cent, 75 cents; one cent,
+$2. 1794--Half cent, 20 cents, one cent, 10 cents; five cents, $1.25;
+fifty cents, $3; one dollar, $10. 1795--Half cent, 5 cents; one cent,
+5 cents; five cents, 25 cents; fifty cents, 55 cents; one dollar,
+$1.25. 1796--Half cent, $5; one cent, 10 cents; five cents $1; ten
+cents, 50 cents; twenty-five cents, $1; fifty cents, $10; one dollar,
+$1.50. 1797--Half cent, 5 cents; one cent, 5 cents; five cents, 50
+cents; ten cents, $1; fifty cents, $10; one dollar, $1.50. 1798--One
+cent, 5 cents; ten cents, $1; one dollar, $1.50. 1799--One cent, $5;
+one dollar, $1.60. 1800--Half cent, 5 cents; one cent, 3 cents; five
+cents, 25 cents; [Transcriber's Note: The original text reads 'ten
+cents 1'] ten cents, $1; one dollar, $1.10. 1801--One cent, 3 cents;
+five cents, $1; ten cents, $1; fifty cents, $2; one dollar, $1.25.
+1802--Half cent, 50 cents; one cent, 2 cents; ten cents, $1; fifty
+cents, $2; one dollar, $1.25. 1803--Half cent, 2 cents; one cent, 2
+cents; five cents, $10; [Transcriber's Note: The original text reads
+'ten cents, 1'] ten cents, $1; one dollar, $1.10. 1804--Half cent, 2
+cents; one cent, $2; five cents, 75 cents; ten cents, $2; twenty-five
+cents, 75 cents; one dollar, $100. 1805--Half cent, 2 cents; one cent,
+3 cents; five cents, $1.50; ten cents, 25 cents. 1806--Half cent, 2
+cents; one cent, 3 cents. 1807--Half cent, 2 cents; one cent, 3 cents;
+ten cents, 25 cents. 1808--Half cent, 2 cents; one cent, 5 cents.
+1809--Half cent, 1 cent; one cent, 25 cents; ten cents, 50 cents.
+1810--Half cent, 5 cents; one cent, 5 cents. 1811--Half cent, 25
+cents; one cent, 10 cents; ten cents, 50 cents. 1812--One cent, 2
+cents. 1813--One cent, 5 cents. 1815--Fifty cents, $5. 1821--One cent,
+5 cents. 1822--Ten cents, $1. 1823--One cent, 5 cents; twenty-five
+cents, $10. 1824--Twenty-five cents, 40 cents. 1825--Half cent, 2
+cents. 1826--Half cent, 2 cents; one cent, 50 cents. 1827--One cent,
+3 cents; twenty-five cents, $10. 1828--Half cent, 1 cent; twenty-five
+cents, 30 cents. 1829--Half cent, 2 cents. 1830--Half cent, 2 cents.
+1832-'33-'34--Half cent, 2 cents. 1835--Half cent, 1 cent. 1836--Fifty
+cents, $3; one dollar, $3. 1838--Ten cents, 25 cents. 1839--One
+dollar, $10. 1846--Five cents, 50 cents. 1849-'50--Half cent, 5
+cents. 1851--Half cent, 1 cent; twenty-five cents, 30 cents; one
+dollar, $10.90. 1852--Twenty-five cents, 30 cents; fifty cents,
+$2; one dollar, $10. 1853--Half cent, 1 cent; twenty cents (with
+no arrows), $2.50; one dollar, $1.25. 1854--Half cent, 2 cents;
+one dollar, $2. 1855-'57--Half cent, 5 cents; one dollar, $1.50.
+1856--Half cent, 5 cents; one dollar. $1.50. 1858--One dollar, $10.
+1863-'4-'5--Three cents, 95 cents. 1866--Half cent, 6 cents; three
+cents, 25 cents; five cents, 10 cents; twenty-five cents, 30 cents.
+1867--Three cents, 25 cents; five cents, 10 cents. 1868-'9--Three
+cents, 25 cents. 1870--Three cents, 15 cents. 1871--Two cents, 10
+cents; three cents, 25 cents. 1873--Two cents, 50 cents; three cents.
+50 cents. 1877-'8--Twenty cents, $1.50. These prices are for good
+ordinary coins without holes. Fine specimens are worth more.
+
+
+LEANING TOWER OF PISA.--The leaning tower of Pisa was commenced in
+1152, and was not finished till the fourteenth century. Tho cathedral
+to which this belongs was erected to celebrate a triumph of the Pisans
+in the harbor of Palermo in 1063, when allied with the Normans to
+drive the Saracens out of Sicily. It is a circular building, one
+hundred feet in diameter and 179 feet in extreme height, and has
+fine mosaic pavements, elaborately carved columns, and numerous
+bas-reliefs. The building is of white marble. The tower is divided
+into eight stories, each having an outside gallery of seven feet
+projection, and the topmost story overhangs the base about sixteen
+feet, though, as the center of gravity is still ten feet within the
+base, the building is perfectly safe. It has been supposed that this
+inclination was intentional, but the opinion that the foundation
+has sunk is no doubt correct. It is most likely that the defective
+foundation became perceptible before the tower had reached one-half
+its height, as at that elevation the unequal length of the columns
+exhibits an endeavor to restore the perpendicular, and at about the
+same place the walls are strengthened with iron bars.
+
+
+What causes the water to flow out of an artesian well?--The
+theoretical explanation of the phenomenon is easily understood.
+The secondary and tertiary geological formations often present the
+appearance of immense basins, the boundary or rim of the basin having
+been formed by an upheaval of adjacent strata. In these formations it
+often happens that a porous stratum, consisting of sand, sandstone,
+chalk or other calcareous matter, is included between two impermeable
+layers of clay, so as to form a flat [Transcriber's Note: The original
+text reads 'porus'] porous U tube, continuous from side to side of
+the valley, the outcrop on the surrounding hills forming the mouth
+of the tube. The rain filtering down through the porous layer to the
+bottom of the basin forms there a subterranean pool, which, with the
+liquid or semi-liquid column pressing upon it, constitutes a sort
+of huge natural hydrostatic bellows. Sometimes the pressure on
+the superincumbent crust is so great as to cause an upheaval or
+disturbance of the valley. It is obvious, then, that when a hole is
+bored down through the upper impermeable layer to the surface of the
+lake, the water will be forced up by the natural law of water seeking
+its level to a height above the surface of the valley, greater or
+less, according to the elevation of the level in the feeding column,
+thus forming a natural mountain on precisely the same principle as
+that of most artificial fountains, where the water supply comes from a
+considerable height above the jet.
+
+
+HOW MANY CUBIC FEET THERE ARE IN A TON OF COAL.--There is a difference
+between a ton of hard coal and one of soft coal. For that matter, coal
+from different mines, whether hard or soft, differs in weight, and
+consequently in cubic measure, according to quality. Then there is a
+difference according to size. To illustrate, careful measurements have
+been made of Wilkes-barre anthracite, a fine quality of hard coal,
+with the following results:
+
+                      Cubic-feet    Cubic feet
+                      in ton of     in ton of
+      Size of coal.   2,240 lbs.    2,000 lbs.
+
+        Lump            33.2          28.8
+        Broken          33.9          30.3
+        Egg             34.5          30.8
+        Stone           34.8          31.1
+        Chestnut        35.7          31.9
+        Pea             36.7          32.8
+
+
+For soft coal the following measures may be taken as nearly correct;
+it is simply impossible to determine any exact rule, even for
+bituminous coal of the same district: Briar Hill coal, 44.8 cubic
+feet per ton of 2,240 pounds; Pittsburgh, 47.8; Wilmington, Ill., 47;
+Indiana block coal, 42 to 43 cubic feet.
+
+
+The dimensions of the great wall of China and of what it is built.--It
+runs from a point on the Gulf of Liantung, an arm of the Gulf of
+Pechili in Northeastern China, westerly to the Yellow River; thence
+makes a great bend to the south for nearly 100 miles, and then runs
+to the northwest for several hundred miles to the Desert of Gobi. Its
+length is variously estimated to be from 1,250 to 1,500 miles. For the
+most of this distance it runs through a mountainous country, keeping
+on the ridges, and winding over many of the highest peaks. In some
+places it is only a formidable rampart, but most of the way it is
+composed of lofty walls of masonry and concrete, or impacted lime and
+clay, from 12 to 16 feet in thickness, and from 15 to 30 or 35 feet
+in height. The top of this wall is paved for hundreds of miles, and
+crowned with crenallated battlements, and towers 30 to 40 feet high.
+In numerous places the wall climbs such steep declivities that its
+top ascends from height to height in flights of granite steps. An army
+could march on the top of the wall for weeks and even months, moving
+in some places ten men abreast.
+
+
+Limits of Natural Vision.--This question is too indefinite for a
+specific answer. The limits of vision vary with elevation, conditions
+of the atmosphere, intensity of illumination, and other modifying
+elements in different cases. In a clear day an object one foot above
+a level plain may be seen at the distance of 1.31 miles; one ten feet
+high, 4.15 miles; one twenty feet high, 5.86 miles; one 100 feet high,
+13.1 miles; one a mile high, as the top of a mountain, 95.23 miles.
+This allows seven inches (or, to be exact, 6.99 inches) for the
+curvature of the earth, and assumes that the size and illumination of
+the object are sufficient to produce an image. Five miles may be taken
+as the extreme limit at which a man is visible on a flat plain to an
+observer on the same level.
+
+
+THE NIAGARA SUSPENSION BRIDGE.--For seven miles below the falls,
+Niagara river flows through a gorge varying in width from 200 to 400
+yards. Two miles below the falls the river is but 350 feet wide, and
+it is here that the great suspension bridge, constructed in 1855 by
+Mr. Roebling, crosses the gorge, 245 feet above the water. The length
+of the span, from tower to tower, is 821 feet, and the total length of
+the bridge is 2,220 feet. The length of the span, which is capable of
+sustaining a strain of 10,000 tons, is 821 feet from tower to tower,
+and the total length of the bridge is 2,220 feet. It is used both for
+railway and wagon traffic, the wagon-road and foot-way being directly
+under the railway bed. There is another suspension bridge across the
+Niagara river at a distance of only about fifty rods from the falls,
+on the American side. This is only for carriages and foot travel. It
+was finished in 1869. It is 1,190 feet long from cliff to cliff, 1,268
+feet from tower to tower, and 190 feet above the river, which at this
+point is a little over 900 feet in width.
+
+
+THE SPEED OF SOUND.--It has been ascertained that a full human voice,
+speaking in the open air, calm, can be heard at a distance of 400 feet;
+in an observable breeze a powerful human voice with the wind is audible
+at a distance of 15,840 feet; the report of a musket, 16,000 feet; a
+drum, 10,560 feet; music, a strong brass band, 15,840 feet; very heavy
+cannonading, 575,000 feet, or 90 miles. In the Arctic regions
+conversation has been maintained over water a distance of 6,766 feet. In
+gases the velocity of sound increases with the temperature; in air this
+increase is about two feet per second for each degree centigrade. The
+velocity of sound in oxygen gas at zero C. is 1,040 feet; in carbonic
+acid, 858 feet; in hydrogen, 4,164 feet. In 1827 Colladon and Sturm
+determined experimentally the velocity of sound in fresh water; the
+experiment was made in the Lake of Geneva, and it was found to be 4,174
+feet per second at a temperature of 15 degrees C. The velocity of sound
+in alcohol at 20 degrees C. is 4,218 feet; in ether at zero, 3,801; in
+sea water at 20 degrees C., 4,768. By direct measurements, carefully
+made, by observing at night the interval which elapses between the flash
+and report of a cannon at a known distance, the velocity of sound has
+been about 1,090 per second at the temperature of freezing water.
+
+
+DESCRIPTION OF THE YELLOWSTONE PARK.--The Yellowstone National Park
+extends sixty-five miles north and south, and fifty-five miles east
+and west, comprising 3,575 square miles, and is all 6,000 feet or more
+above sea-level. Yellowstone Lake, twenty miles by fifteen, has an
+altitude of 7,788 feet. The mountain ranges which hem in the valleys
+on every side rise to the height of 10,000 to 12,000 feet, and are
+always covered with snow. This great park contains the most striking
+of all the mountains, gorges, falls, rivers and lakes in the whole
+Yellowstone region. The springs on Gardiner's River cover an area of
+about one square mile, and three or four square miles thereabout are
+occupied by the remains of springs which have ceased to flow. The
+natural basins into which these springs flow are from four to six feet
+in diameter and from one to four feet in depth. The principal ones are
+located upon terraces midway up the sides of the mountain. The banks
+of the Yellowstone River abound with ravines and canons, which are
+carved out of the heart of the mountains through the hardest of rocks.
+The most remarkable of these is the canon of Tower Creek and Column
+Mountain. The latter, which extends along the eastern bank of the
+river for upward of two miles, is said to resemble the Giant's
+Causeway. The canon of Tower Creek is about ten miles in length and
+is so deep and gloomy that it is called "The Devil's Den." Where
+Tower Creek ends the Grand Canon begins. It is twenty miles in length,
+impassable throughout, and inaccessible at the water's edge, except
+at a few points. Its rugged edges are from 200 to 500 yards apart, and
+its depth is so profound that no sound ever reaches the ear from the
+bottom. The Grand Canon contains a great multitude of hot springs of
+sulphur, sulphate of copper, alum, etc. In the number and magnitude
+of its hot springs and geysers, the Yellowstone Park surpasses all
+the rest of the world. There are probably fifty geysers that throw a
+column of water to the height of from 50 to 200 feet, and it is stated
+that there are not fewer than 5,000 springs; there are two kinds,
+those depositing lime and those depositing silica. The temperature of
+the calcareous springs is from 160 to 170 degrees, while that of the
+others rises to 200 or more. The principal collections are the upper
+and lower geyser basins of the Madison River, and the calcareous
+springs on Gardiner's River. The great falls are marvels to which
+adventurous travelers have gone only to return and report that they
+are parts of the wonders of this new American wonderland.
+
+
+DESIGNATIONS OF GROUPS OF ANIMALS.--The ingenuity of the sportsman
+is, perhaps, no better illustrated than by the use he puts the English
+language to in designating particular groups of animals. The following
+is a list of the terms which have been applied to the various classes:
+
+A covey of patridges, A nide of pheasants, A wisp of snipe, A flight
+of doves or swallows, A muster of peacocks, A siege of herons, A
+building of rooks, A brood of grouse, A plump of wild fowl, A stand of
+plovers, A watch of nightingales, A clattering of choughs, A flock of
+geese, A herd or bunch of cattle, A bevy of quails, A cast of hawks,
+A trip of dottrell, A swarm of bees, A school of whales, A shoal of
+herrings, A herd of swine, A skulk of foxes, A pack of wolves, A drove
+of oxen, A sounder of hogs, A troop of monkeys, A pride of lions, A
+sleuth of bears, A gang of elk.
+
+
+THE BUNKER HILL MONUMENT.--The monument is a square shaft, built of
+Quincy granite, 221 feet high, 31 feet square at the base and 15 at
+the top. Its foundations are inclosed 12 feet under ground. Inside the
+shaft is a round, hollow cone, 7 feet wide at the bottom and 4 feet
+2 inches at the top, encircled by a winding staircase of 224 stone
+steps, which leads to a chamber immediately under the apex, 11 feet
+in diameter. The chamber has four windows, which afford a wide view of
+the surrounding country, and contains two cannons, named respectively
+Hancock and Adams, which were used in many engagements during the war.
+The corner-stone of the monument was laid on the fiftieth anniversary
+of the battle, June 17, 1825, by Lafayette, who was then visiting
+America, when Webster pronounced the oration. The monument was
+completed, and June 17, 1843, was dedicated, Webster again delivering
+the oration.
+
+
+THE SEVEN WISE MEN OF GREECE.--The names generally given are
+Solon, Chilo, Pittacus, Bias, Periander (in place of whom some give
+Epimenides), Cleobulus, and Thales. They were the authors of the
+celebrated mottoes inscribed in later days in the Delphian Temple.
+These mottoes were as follows:
+
+"Know thyself."--Solon.
+
+"Consider the end."--Chilo.
+
+"Know thy opportunity."--Pittacus.
+
+"Most men are bad."--Bias.
+
+"Nothing is impossible to industry."--Periander.
+
+"Avoid excesses."--Cleobulus.
+
+"Suretyship is the precursor of ruin."--Thales.
+
+
+FIRST STEAMBOAT ON THE MISSISSIPPI.--Nicholas J. Roosevelt was the
+first to take a steamboat down the great river. His boat was built
+at Pittsburgh, in the year 1811, under an arrangement with Fulton and
+Livingston, from Fulton's plans. It was called the "New Orleans," was
+about 200 tons burden, and was propelled by a stern-wheel, assisted,
+when the wind was favorable, by sails carried on two masts. The hull
+was 138 feet long, 30 feet beam, and the cost of the whole, including
+engines, was about $40,000. The builder, with his family, an engineer,
+a pilot, and six "deck hands," left Pittsburgh in October, 1811,
+reaching Louisville in about seventy hours (steaming about ten miles
+an hour), and New Orleans in fourteen days, steaming from Natchez.
+
+
+THE EXPLORATIONS OF FREMONT.--- Among the earliest efforts of Fremont,
+after he had tried and been sickened by the sea, were his experiences as
+a surveyor and engineer on railroad lines from Charleston to Augusta,
+Ga., and Charleston to Cincinnati. Then he accompanied an army
+detachment on a military reconnoissance of the mountainous Cherokee
+country in Georgia, North Carolina and Tennessee, made in the depth of
+winter. In 1838-9 he accompanied M. Nicollet in explorations of the
+country between the Missouri and the British line, and his first detail
+of any importance, after he had been commissioned by President Van
+Buren, was to make an examination of the river Des Moines, then on the
+Western frontier. In 1841 he projected his first trans-continental
+expedition, and left Washington May 2, 1842, and accomplished the object
+of his trip, examined the South Pass, explored the Wind River mountains,
+ascended in August, the highest peak of that range, now known as
+Fremont's Peak, and returned, after an absence of four months. His
+report of the expedition attracted great attention in the United States
+and abroad. Fremont began to plan another and a second expedition. He
+determined to extend his explorations across the continent; and in May,
+1843, commenced his journey with thirty-nine men, and September 6, after
+traveling over 1,700 miles, arrived at the Great Salt Lake; there made
+some important discoveries, and then pushed on to the upper Columbia,
+down whose valley he proceeded to Fort Vancouver, near its mouth. On
+Nov. 10, he set out to return East, selecting a southeasterly course,
+leading from the lower part of the Columbia to the upper Colorado,
+through an almost unknown region, crossed by high and rugged mountains.
+He and his party suffered incredible hardships in crossing from the
+Great Basin to Sutter's Fort on the Sacramento; started from there March
+24, proceeded southward, skirted the western base of the Sierra Nevada,
+crossed that range through a gap, entered the Great Basin; again visited
+the Great Salt Lake, from which they returned through the South Pass to
+Kansas, in July, 1844, after an absence of fourteen months. In the
+spring of 1845 Fremont set out on a third expedition to explore the
+Great Basin and the maritime region of Oregon and California; spent the
+summer examining the headwaters of the rivers whose springs are in the
+grand divide of the continent; in October camped on the shores of the
+Great Salt Lake: proceeded to explore the Sierra Nevada, which he again
+crossed in the dead of winter; made his way into the Valley of the San
+Joaquin; obtained permission, at Monterey, from the Mexican authorities
+there, to proceed with his expedition, which permission was almost
+immediately revoked, and Fremont peremptorily ordered to leave the
+country without delay, but he refused, and a collision was imminent, but
+was averted, and Fremont proceeded toward San Joaquin. Near Tlamath
+Lake, Fremont met, May 9, 1846, a party in search of him, with
+dispatches from Washington, ordering him to watch over the interests of
+the United States in California, as there was reason to believe that
+province would be transferred to Great Britain. He at once returned to
+California; General Castro was already marching against our settlements;
+the settlers rose in arms, flocked to Fremont's camp, and, with him as
+leader, in less than a month, all Northern California was freed from
+Mexican authority; and on July 4 Fremont was elected Governor of
+California by the American settlers. Later came the conflict between
+Commodore Stockton and General Kearney; and Fremont resigned his
+commission as Lieutenant-Colonel, to which he had been promoted. In
+October, 1848, he started across the continent on a fourth expedition,
+outfitted at his own expense, to find a practicable route to California.
+In attempting to cross the great Sierra, covered with snow, his guide
+lost his way, and the party encountered horrible suffering from cold and
+hunger, a portion of them being driven to cannibalism; he lost all his
+animals (he had 120 mules when he started), and one-third of his men (he
+had thirty-three) perished, and he had to retrace his steps to Santa Fe.
+He again set out, with thirty men, and, after a long search, discovered
+a secure route, which led to the Sacramento, where he arrived in the
+spring of 1840. He led a fifth expedition across the continent in 1853,
+at his own expense, and found passes through the mountains in the line
+of latitude 38 deg., 39 min., and reached California after enduring
+great hardships; for fifty days his party lived on horse-flesh, and for
+forty-eight hours at a time without food of any kind. These are the
+barest outlines of five expeditions of which many volumes have been
+written, but will hint at Fremont's work in the West which entitled him
+to the name of the "Pathfinder."
+
+
+CHINESE PROVERBS.--The Chinese are indeed remarkably fond of proverbs.
+They not only employ them in conversation--and even to a greater
+degree than the Spaniards, who are noted among Europeans for the
+number and excellence of their proverbial sayings--but they have a
+practice of adorning their reception rooms with these sententious
+bits of wisdom, inscribed on decorated scrolls or embroidered on rich
+crapes and brocades. They carve them on door-posts and pillars, and
+emblazon them on the walls and ceilings in gilt letters. The following
+are a few specimens of this sort of literature: As a sneer at the
+use of unnecessary force to crush a contemptible enemy, they say:
+"He rides a fierce dog to catch a lame rabbit." Similar to this is
+another, "To use a battle-ax to cut off a hen's head." They say of
+wicked associates: "To cherish a bad man is like nourishing a tiger;
+if not well-fed he will devour you." Here are several others mingling
+wit with wisdom: "To instigate a villain to do wrong is like teaching
+a monkey to climb trees;" "To catch fish and throw away the net,"
+which recalls our saying, "Using the cat's paw to pull the chestnuts
+out of the fire;" "To climb a tree to catch a fish" is to talk much
+to no purpose; "A superficial scholar is a sheep dressed in a tiger's
+skin;" "A cuckoo in a magpie's nest," equivalent to saying, "he is
+enjoying another's labor without compensation;" "If the blind lead
+the blind they will both fall into the pit;" "A fair wind raises no
+storm;" "Vast chasms can be filled, but the heart of man is never
+satisfied;" "The body may be healed, but the mind is incurable;" "He
+seeks the ass, and lo! he sits upon him;" "He who looks at the sun is
+dazzled; he who hears the thunder is deafened." i.e., do not come too
+near the powerful; "Prevention is better than cure;" "Wine and good
+dinners make abundance of friends, but in adversity not one of them is
+to be found." "Let every man sweep the snow from before his own door,
+and not trouble himself about the frost on his neighbor's tiles." The
+following one is a gem of moral wisdom: "Only correct yourself on the
+same principle that you correct others, and excuse others on the same
+principles on which you excuse yourself." "Better not be, than be
+nothing." "One thread does not make a rope; one swallow does not make
+a summer." "Sensuality is the chief of sins, filial duty the best of
+acts." "The horse's back is not so safe us the buffalo's"--the former
+is used by the politician, the latter by the farmer. "Too much lenity
+multiplies crime." "If you love your son give him plenty of the rod;
+if you hate him cram him with dainties." "He is my teacher who tells
+me my faults, he my enemy who speaks my virtues." Having a wholesome
+dread of litigation, they say of one who goes to law, "He sues a flea
+to catch a bite." Their equivalent for our "coming out at the little
+end of the horn" is, "The farther the rat creeps up (or into) the
+cow's horn, the narrower it grows." The truth of their saying that
+"The fame of good deeds does not leave a man's door, but his evil
+acts are known a thousand miles off," is illustrated in our own daily
+papers every morning. Finally, we close this list with a Chinese
+proverb which should be inscribed on the lintel of every door
+in Christendom: "The happy-hearted man carries joy for all the
+household."
+
+
+MASON AND DIXON'S LINE.--Mason and Dixon's line is the concurrent
+State line of Maryland and Pennsylvania. It is named after two eminent
+astronomers and [Transcriber's Note: The original text reads
+'mathemeticians'] mathematicians, Charles Mason and Jeremiah Dixon,
+who were sent out from England to run it. They completed the survey
+between 1703 and 1707, excepting thirty-six miles surveyed in 1782 by
+Colonel Alex. McLean and Joseph Neville. It is in the latitude of 39
+deg. 43 min. 26.3 sec.
+
+
+GREAT FIRES OF HISTORY.--The loss of life and property in the willful
+destruction by fire and sword of the principal cities of ancient
+history--Nineveh, Babylon, Persepolis, Carthage, Palmyra, and
+many others--is largely a matter of conjecture. The following is a
+memorandum of the chief conflagrations of the current era:
+
+In 64, A. D., during the reign of Nero, a terrible fire raged in Rome
+for eight days, destroying ten of the fourteen wards. The loss of life
+and destruction of property is not known.
+
+In 70 A. D., Jerusalem was taken by the Romans and a large part of it
+given to the torch, entailing an enormous destruction of life and
+property.
+
+In 1106 Venice, then a city of immense opulence, was almost, wholly
+consumed by a fire, originating in accident or incendiarism.
+
+In 1212 the greater part of London was burned.
+
+In 1606 what is known as the Great Fire of London raged in the city
+from September 2 to 6, consuming 13,200 houses, with St. Paul's
+Church, 86 parish churches, 6 chapels, the Guild Hall, the Royal
+Exchange, the Custom House, 52 companies halls, many hospitals,
+libraries and other public edifices. The total destruction of property
+was estimated at $53,652,500. Six lives were lost, and 436 acres burnt
+over.
+
+In 1679 a fire in Boston burned all the warehouses, eighty dwellings,
+and vessels in the dock-yards; loss estimated at $1,000,000.
+
+In 1700 a large part of Edinburgh was burned; loss unknown. In 1728
+Copenhagen was nearly destroyed; 1,650 houses burned.
+
+In 1736 a fire in St. Petersburg burned 2,000 houses.
+
+In 1729 a fire in Constantinople destroyed 12,000 houses, and 7,000
+people perished. The same city suffered a conflagration in 1745,
+lasting five days; and in 1750 a series of three appalling fires:
+one in January, consuming 10,000 houses; another in April destroying
+property to the value of $5,000,000, according to one historian, and
+according to another, $15,000,000; and in the latter part of the year
+another, sweeping fully 10,000 houses more out of existence. It seemed
+as if Constantinople was doomed to utter annihilation.
+
+In 1751 a fire in Stockholm destroyed 1,000 houses and another fire in
+the same city in 1759 burned 250 houses with a loss of $2,420,000.
+
+In 1752 a fire in Moscow swept away 18,000 houses, involving an
+immense loss.
+
+In 1758 Christiania suffered a loss of $1,250,000 by conflagration. In
+1760 the Portsmouth (England) dock yards were burned, with a loss of
+$2,000,000.
+
+In 1764 a fire in Konigsburg, Prussia, consumed the public buildings,
+with a loss of $3,000,000; and in 1769 the city was almost totally
+destroyed.
+
+In 1763 a fire in Smyrna destroyed 2,600 houses, with a loss of
+$1,000,000; in 1772 a fire in the same city carried off 3,000
+dwellings and 3,000 to 4,000 shops, entailing a loss of $20,000,000;
+and in 1796 there were 4,000 shops, mosques, magazines, etc., burned.
+
+In 1776, six days after the British seized the city, a fire swept off
+all the west side of New York city, from Broadway to the river.
+
+In 1771 a fire in Constantinople burned 2,500 houses; another in 1778
+burned 2,000 houses; in 1782 there were 600 houses burned in February,
+7,000 in June, and on August 12 during a conflagration that lasted
+three days, 10,000 houses, 50 mosques, and 100 corn-mills, with a
+loss of 100 lives. Two years later a fire, on March 13, destroyed
+two-thirds of Pera, the loveliest suburb of Constantinople, and on
+August 5 a fire in the main city, lasting twenty-six hours, burned
+10,000 houses. In this same fire-scourged city, in 1791, between March
+and July, there were 32,000 houses burned, and about as many more
+in 1795; and in 1799 Pera was again swept with fire, with a loss of
+13,000 houses, including many buildings of great magnificence.
+
+In 1784 a fire and explosion in the dock yards, Brest, caused a loss
+of $5,000,000.
+
+But the greatest destruction of life and property by conflagration, of
+which the world has anything like accurate records, must be looked for
+within the current century. Of these the following is a partial list
+of instances in which the loss of property amounted to $3,000,000 and
+upward:
+
+   Dates--Cities: Property destroyed.
+   1802--Liverpool: $5,000,000
+   1803--Bombay: 3,000,600
+   1805--St. Thomas: 30,000,000
+   1808--Spanish Town: 7,500,000
+   1812--Moscow, burned five days; 30,800 houses destroyed: 150,000,000
+   1816--Constantinople, 12,000 dwellings, 3,000 shops: ----
+   1820--Savannah: 4,000,000
+   1822--Canton nearly destroyed: ----
+   1828--Havana, 350 houses: ----
+   1835--New York ("Great Fire"): 15,000,000
+   1837--St. Johns, N. B.: 5,000,000
+   1838--Charleston, 1,158 buildings: 3,000,000
+   1841--Smyrna, 12,000 houses: ----
+   1842--Hamburg, 4,219 buildings, 100 lives lost: 35,000,000
+   1845--New York, 35 persons killed: 7,500,000
+   1845--Pittsburgh, 1,100 buildings: 10,000,000
+   1845--Quebec, May 28, 1,650 dwellings: 3,750,000
+   1845--Quebec, June 28, 1,300 dwellings: ----
+   1846--St. Johns, Newfoundland: 5,000,000
+   1848--Constantinople, 2,500 buildings: 15,000,000
+   1848--Albany, N. Y., 600 houses: 3,000,000
+   1849--St. Louis: 3,000,000
+   1851--St. Louis, 2,500 buildings: 11,000,000
+   1851--St. Louis, 500 buildings: 3,000,000
+   1851--San Francisco, May 4 and 5, many lives lost: 10,000,000
+   1851--San Francisco, June: 3,000,000
+   1852--Montreal, 1,200 buildings: 5,000,000
+   1861--Mendoza destroyed by earthquake and fire, 10,000 lives lost: ----
+   1862--St. Petersburg: 5,000,000
+   1802--Troy, N. Y., nearly destroyed: ----
+   1862--Valparaiso almost destroyed: ----
+   1864--Novgorod, immense destruction of property: ----
+   1865--Constantinople,  2,800 buildings burned: ----
+   1806--Yokohama, nearly destroyed: ----
+   1865--Carlstadt, Sweden, all consumed but Bishop's residence, hospital
+         and jail; 10 lives lost: ----
+   1866--Portland, Me., half the city: 11,000,000
+   1866--Quebec, 2,500 dwellings, 17 churches: ----
+   1870--Constantinople, Pera, suburb: 26,000,000
+   1871--Chicago--250 lives lost, 17,430 buildings burned, on 2,124 acres:
+         192,000,000
+   1871--Paris, fired by the Commune: 160,000,000
+   1872--Boston: 75,000.000
+   1873--Yeddo, 10,000 houses: ----
+   1877--Pittsburgh, caused by riot: 3,260,000
+   1877--St. Johns, N. B., 1,650 dwellings, 18 lives lost: 12,500,000
+
+From the above it appears that the five greatest fires on record,
+reckoned by destruction of property, are:
+
+      Chicago fire, of Oct. 8 and 9, 1871: $192,000,000
+      Paris fires, of May, 1871: 160,000,000
+      Moscow fire, of Sept. 14-19, 1812: 150,000,000
+      Boston fire, Nov. 9-10, 1872: 75,000.000
+      London fire, Sept. 2-6, 1666: 53,652,500
+      Hamburg fire, May 5-7, 1842: 35,000,000
+
+Taking into account, with the fires of Paris and Chicago, the great
+Wisconsin and Michigan forest fires of 1871, in which it is estimated
+that 1,000 human beings perished and property to the amount of
+over $3,000,000 was consumed, it is plain that in the annals of
+conflagrations that year stands forth in gloomy pre-eminence.
+
+
+WEALTH OF THE UNITED STATES PER CAPITA.--The following statistics
+represent the amount of taxable property, real and personal, in each
+State and Territory, and also the amount per capita:
+
+      State:                      Total;     Per capita.
+      Maine:               $235,978,716;         $362.09
+      New Hampshire:        164,755,181;          474.81
+      Vermont:               86,806,755;          261.24
+      Massachusetts:      1,584,756,802;          888.77
+      Rhode Island:         252,536,673;          913.23
+      Connecticut:          327,177,385;          525.41
+      New Jersey:           572,518,361;          506.06
+      New York:           2,651,940,000;          521.74
+      Pennsylvania:       1,683,459,016;          393.08
+      Delaware:              59,951,643;          408.92
+      Maryland:             497,307,675;          533.07
+      District of Columbia:  99,401,787;          845.08
+      Virginia:             308,455,135;          203.92
+      West Virginia:        139,622,705;          225.75
+      North Carolina:       156,100,202;          111.52
+      South Carolina:       153,560,135;          154.24
+      Georgia:              239,472,599;          155.82
+      Florida:               30,938,309;          114.80
+      Alabama:              122,867,228;           97.32
+      Mississippi:          110,628,129;           97.76
+      Louisiana:            100,162,439;          170.39
+      Texas:                320,364,515;          201.26
+      Arkansas:              80,409,364;          176.71
+      Kentucky:             350,563,971;          212.63
+      Tennessee:            211,778,538;          137.30
+      Ohio:               1,534,360,508;          479.77
+      Indiana:              727,815,131;          367.89
+      Illinois:             786,616,394;          255.24
+      Michigan:             517,666,359;          316.23
+      Wisconsin:            438,971,751;          333.69
+      Iowa:                 398,671,251;          245.39
+      Minnesota:            258,028,687;          330.48
+      Missouri:             432,795,801;          245.72
+      Kansas:               160,891,689;          161.52
+      Nebraska:              90,585,782;          200.23
+      Colorado:              74,471,693;          383.22
+      Nevada:                29,291,459;          470.40
+      Oregon:                52,522,084;          300.52
+      California:           584,578,036;          676.05
+      Arizona:                9,270,214;          229.23
+      Dakota:                20,321,530;          150.33
+      Idaho:                  6,440,876;          197.51
+      Montana:               18,609,802;          475.23
+      New Mexico:            11,362,406;           95.04
+      Utah:                  24,775,279;          172.09
+      Washington:            23,810,603;          316.98
+      Wyoming:               13,621,829;          655.24
+      --------------------------------------------------
+      Total:            $16,902,993,543;          337.00
+
+
+TABLE FOR MEASURING AN ACRE.--To measure an acre in rectangular form
+is a simple question in arithmetic. One has only to divide the total
+number of square yards in an acre, 4,840, by the number of yards in
+the known side or breadth to find the unknown side in yards. By this
+process it appears that a rectangular strip of ground--
+
+       5 yards wide by 968 yards long is 1 acre.
+      10 yards wide by 484 yards long is 1 acre.
+      20 yards wide by 242 yards long is 1 acre.
+      40 yards wide by 121 yards long is 1 acre.
+      80 yards wide by 60-1/2 yards long is 1 acre.
+      70 yards wide by 69-1/2 yards long is 1 acre.
+      60 yards wide by 80-3/8 yards long is 1 acre.
+
+
+THE LANGUAGE OF GEMS.--The language of the various precious stones is
+as follows:
+
+      Moss Agate--Health, prosperity and long life.
+      Amethyst--Prevents violent passions.
+      Bloodstone--Courage, wisdom and firmness in affection.
+      Chrysolite--Frees from evil passions and sadness.
+      Emerald--Insures true love, discovers false.
+      Diamonds--Innocence, faith and virgin purity, friends.
+      Garnet--Constancy and fidelity in every engagement.
+      Opal--Sharpens the sight and faith of the possessor.
+      Pearl--Purity; gives clearness to physical and mental sight.
+      Ruby--Corrects evils resulting from mistaken friendship.
+      Sapphire--Repentance; frees from enchantment.
+      Sardonyx--Insures conjugal felicity.
+      Topaz--Fidelity and friendship; prevents bad dreams.
+      Turquoise--Insures prosperity in love.
+
+
+GREAT SALT LAKE AND THE DEAD SEA.--Great Salt Lake is a shallow body
+of water, its average depth being but a little more than three feet,
+while in many parts it is much less. The water is transparent, but
+excessively salt; it contains about 22 per cent of common salt,
+slightly mixed with other salts, and forming one of the purest and
+most concentrated brines in the world. Its specific gravity is 1.17.
+The water is so buoyant that a man may float in it at full length upon
+his back, having his head and neck, his legs to the knee, and both
+arms to the elbow, entirely out of water. If he assumes a sitting
+posture, with his arms extended, his shoulders will rise above the
+water. Swimming, however, is difficult as the lower limbs tend to rise
+above the surface, and the brine is so strong that to swallow even
+a very little of it will cause strangulation. The waters of the Dead
+Sea, on the other hand, are nearly black, and contain much sulphur and
+bitumen, as well as salt. It is also very deep, varying from thirteen
+feet near the south end of the lake to more than 1,300 feet in the
+northern part. Its buoyancy is quite equal to that of Great Salt Lake,
+for travelers say that a man can float prone upon the surface for
+hours without danger of sinking, and in a sitting position is held
+breast-high above the water.
+
+
+SOME FAMOUS WAR SONGS.--The slavery war developed several Union
+song-writers whose stirring verses have kept on singing themselves
+since the close of that great struggle. Two among them are best
+remembered nowadays, both men who wrote the words and composed the
+music to their own verses. Chicago lays claim to one, Dr. George
+F. Root, and Boston to the other, Henry C. Work. The song "Marching
+Through Georgia," as every one knows, was written in memory of
+Sherman's famous march from Atlanta to the sea, and words and music
+were the composition of Henry C. Work, who died not many months ago
+(in 1884). The first stanza is as follows: Bring the good old bugle,
+boys, we'll sing another song--Sing it with spirit that will start
+the world along--Sing it as we used to sing it, fifty thousand strong,
+While we were marching through Georgia.
+
+Chorus--"Hurrah! hurrah! we bring the jubilee! Hurrah! hurrah! the
+flag that makes you free!" So we sang the chorus from Atlanta to the
+sea, While we were marching through Georgia.
+
+Among the other songs of Work the following are best known: "Kingdom
+Coming," or "Say, Darkey, Hab You Seen de Massa?" "Babylon is Fallen,"
+"Grafted into the Army" and "Corporal Schnapps." This record would be
+incomplete were we to fail to mention some of the many ringing songs
+of George F. Root, songs which have made the name of Root famous in
+thousands upon thousands of households in the West. Some of these
+songs are: "Battle Cry of Freedom," "Tramp, Tramp, Tramp," "On, on,
+on, the Boys Came Marching," "Just Before the Battle, Mother," "Just
+After the Battle," "Lay Me Down and Save the Flag," "Stand Up for
+Uncle Sam, My Boys." The well known song, "Wrap the Flag Around Me,
+Boys," was composed by R. Stewart Taylor, and "When Johnny Cones
+Marching Home" by Louis Lambert.
+
+
+THE COST OF ROYALTY IN ENGLAND.--Her Majesty:
+
+      Privy purse:                   £60,000
+      Salaries of household:         131,260
+      Expenses of household:         172,500
+      Royal bounty, etc.:             13,200
+      Unappropriated:                  8,040
+                                    _________
+                                    £385,000
+
+Prince of Wales:                      40,000
+Princess of Wales:                    10,000
+Crown Princess of Prussia:             8,000
+Duke of Edinburgh:                    25,000
+Princess Christian of
+Schleswig-Holstein:                    6,000
+Princess Louise (Marchioness of Lome): 6,000
+Duke of Connaught:                    25,000
+Duke of Albany:                       25,000
+Duchess of Cambridge:                  6,000
+Duchess of Mecklenburg-Strelitz:       3,000
+Duke of Cambridge:                    12,000
+Duchess of Teck:                       5,000
+
+
+SOME GREAT RIVERS.--From Haswell's little work for engineers and
+mechanics the following figures are taken, showing the lengths of the
+largest rivers on the various continents:
+
+      Name: Miles.
+
+      EUROPE.
+      Volga, Russia: 2,500
+      Danube: 1,800
+      Rhine: 840
+      Vistula: 700
+
+      ASIA.
+      Yeneisy and Selenga: 3,580
+      Kiang: 3,290
+      Hoang Ho: 3,040
+      Amoor: 2,500
+      Euphrates: 1,900
+      Ganges: 1,850
+      Tigris: 1,160
+
+      AFRICA.
+      Nile: 3,240
+      Niger: 2,400
+      Gambia: 1,000
+
+      SOUTH AMERICA.
+      Amazon and Beni: 4,000
+      Platte: 2,700
+      Rio Madeira: 2,300
+      Rio Negro: 1,650
+      Orinoco: 1,600
+      Uruguay: 1,100
+      Magdalena: 900
+
+      NORTH AMERICA.
+      Mississippi and Missouri: 4,300
+      Mackenzie: 2,800
+      Rio Bravo: 2,300
+      Arkansas: 2,070
+      Red River: 1,520
+      Ohio and Alleghany: 1,480
+      St. Lawrence: 1,450
+
+The figures as to the length of the Nile are estimated. The Amazon,
+with its tributaries (including the Rio Negro and Madeira), drains
+an area of 2,330,000 square miles; the Mississippi and Missouri,
+1,726,000 square miles; the Yeneisy (or Yenisei, as it is often
+written) drains about 1,000,000 square miles; the Volga, about
+500,000. In this group of great rivers the St. Lawrence is the most
+remarkable. It constitutes by far the largest body of fresh water in
+the world. Including the lakes and streams, which it comprises in its
+widest acceptation, the St. Lawrence covers about 73,000 square miles;
+the aggregate, it is estimated, represents not less than 9,000 solid
+miles--a mass of water which would have taken upward of forty years
+to pour over Niagara at the computed rate of 1,000,000 cubic feet in
+a second. As the entire basin of this water system falls short of
+300,000 square miles, the surface of the land is only three times that
+of the water.
+
+
+HOW THE UNITED STATES GOT ITS LANDS.--The United States bought
+Louisiana, the vast region between the Mississippi River, the eastern
+and northern boundary of Texas (then belonging to Spain), and the
+dividing ridge of the Rocky Mountains, together with what is now
+Oregon, Washington Territory, and the western parts of Montana and
+Idaho, from France for $11,250,000. This was in 1803. Before the
+principal, interest, and claims of one sort and another assumed by
+the United States were settled, the total cost of this "Louisiana
+purchase," comprising, according to French construction and our
+understanding, 1,171,931 square miles, swelled to $23,500,000, or
+almost $25 per section--a fact not stated in cyclopedias and school
+histories, and therefore not generally understood. Spain still held
+Florida and claimed a part of what we understood to be included in the
+Louisiana purchase--a strip up to north latitude 31--and disputed our
+boundary along the south and west, and even claimed Oregon. We bought
+Florida and all the disputed land east of the Mississippi and her
+claim to Oregon, and settled our southwestern boundary dispute for the
+sum of $6,500,000. Texas smilingly proposed annexation to the United
+States, and this great government was "taken in" December 29, 1845,
+Texas keeping her public lands and giving us all her State debts and
+a three-year war (costing us $66,000,000) with Mexico, who claimed
+her for a runaway from Mexican jurisdiction. This was a bargain that
+out-yankeed the Yankees, but the South insisted on it and the North
+submitted. After conquering all the territory now embraced in New
+Mexico, a part of Colorado, Arizona, Utah, Nevada and California, we
+paid Mexico $25,000,000 for it--$15,000,000 for the greater part of it
+and $10,000,000 for another slice, known as the "Gadsden purchase."
+In 1867 we bought Alaska from Russia for $7,200,000. All the several
+amounts above named were paid long ago. As for all the rest of our
+landed possessions, we took them with us when we cut loose from mother
+Britain's apron string, but did not get a clear title until we had
+fought ten years for it--first in the Revolutionary War, costing us in
+killed 7,343 reported--besides the unreported killed--and over 15,000
+wounded, and $135,193,103 in money; afterward in the War of 1812-15,
+costing us in killed 1,877, in wounded 3,737, in money $107,159,003.
+We have paid everybody but the Indians, the only real owners, and,
+thanks to gunpowder, sword, bayonet, bad whisky, small-pox, cholera
+and other weapons of civilization, there are not many of them left to
+complain. Besides all the beads, earrings, blankets, pots, kettles,
+brass buttons, etc., given them for land titles in the olden times, we
+paid them, or the Indian agents, in one way and another, in the ninety
+years from 1791 to 1881, inclusive, $193,672,697.31, to say nothing
+of the thousands of lives sacrificed and many millions spent in Indian
+wars, from the war of King Philip to the last fight with the Apaches.
+
+
+ILLUSTRIOUS MEN AND WOMEN.--It is not likely that any two persons would
+agree as to who are entitled to the first fifty places on the roll of
+great men and great women. Using "great" in the sense of eminence in
+their professions, of great military commanders the following are among
+the chief: Sesostris, the Egyptian conqueror, who is represented as
+having subdued all Asia to the Oxus and the Ganges, Ethiopia, and a part
+of Europe; Cyrus the Great; Alexander the Great; Hannibal; Che-Hwanti,
+who reduced all the kingdoms of China and Indo-China to one empire, and
+constructed the Great Wall; Cæsar; Genghis Khan, the Tartar chief, who
+overran all Asia and a considerable part of Europe; Napoleon Bonaparte;
+Ulysses S. Grant, and General Von Moltke. Among the most illustrious
+benefactors of mankind, as statesmen, lawgivers and patriots, stand
+Moses, David, Solon, Numa Pompilius, Zoroaster, Confucius, Justinian,
+Charlemagne, Cromwell, Washington and Lincoln. Eminent among the
+philosophers, rhetoricians and logicians stand Socrates, Plato,
+Aristotle, Seneca, the two Catos, and Lord Bacon; among orators,
+Pericles, Demosthenes, Cicero, Mirabeau, Burke, Webster and Clay; among
+poets, Homer, Virgil, Dante, Milton, and Shakespeare; among painters and
+sculptors, Phidias, Parrhasius, Zenxis, Praxiteles, Scopas, Michael
+Angelo, Raphael and Rubens; among philanthropists, John Howard; among
+inventors, Archimedes, Watt, Fulton, Arkwright, Whitney and Morse; among
+astronomers, Copernicus, Galileo, Tycho Brahe, Newton, La Place and the
+elder Herschel. Here are sixty names of distinguished men, and yet the
+great religious leaders, excepting Moses and Zoroaster, have not been
+named. Among these stand Siddhartha or Buddha, Mahomet, Martin Luther,
+John Knox and John Wesley. Then the great explorers and geographers of
+the world have not been noticed, among whom Herodotus, Strabo, Pliny,
+Vasco de Gama, Columbus and Humboldt barely lead the van.
+
+Of eminent women there are Seling, wife of the Emperor Hwang-ti, B.
+C. 2637, who taught her people the art of silk-raising and weaving;
+Semiramis, the Assyrian Queen; Deborah, the heroic warrior prophetess
+of the Israelites; Queen Esther, who, with the counsel of her cousin,
+Mordecai, not only saved the Jews from extermination, but lifted
+them from a condition of slavery into prosperity and power; Dido, the
+founder of Carthage; Sappho, the eminent Grecian poetess; Hypatia, the
+eloquent philosopher; Mary, the mother of Christ; Zenobia, Queen of
+Palmyra; the mother of St. Augustine; Elizabeth of Hungary; Queen
+Elizabeth of England; Queen Isabella of Spain; the Empress Maria
+Theresa; Margaret the Great of Denmark; Catherine the Great of Russia,
+Queen Victoria; Florence Nightingale; Mme. de Stael: Mrs. Fry, the
+philanthropist; among authoresses, Mrs. Hemans, Mrs. Sigourney, Mrs.
+Browning, "George Sand," "George Eliot," and Mrs. Stowe; and among
+artists, Rosa Bonheur, and our own Harriet Hosmer.
+
+
+THE SUEZ CANAL.--The Suez Canal was begun in 1,858 and was formally
+opened in November, 1869. Its cost, including harbors, is estimated at
+$100,000,000. Its length is 100 miles, 75 of which were excavated; its
+width is generally 325 feet at the surface, and 75 feet at the bottom,
+and its depth 26 feet. The workmen employed were chiefly natives, and
+many were drafted by the Khedive. The number of laborers is estimated
+at 30,000. The British government virtually controls the canal as it
+owns most of the stock.
+
+
+SENDING VESSELS OVER NIAGARA FALLS.--There have been three such
+instances. The first was in 1827. Some men got an old ship--the
+Michigan--which had been used on lake Erie, and had been pronounced
+unseaworthy. For mere wantonness they put aboard a bear, a fox, a
+buffalo, a dog and some geese and sent it over the cataract. The bear
+jumped from the vessel before it reached the rapids, swam toward the
+shore, and was rescued by some humane persons. The geese went over
+the falls, and came to the shore below alive, and, therefore, became
+objects of great interest, and were sold at high prices to visitors at
+the Falls. The dog, fox, and buffalo were not heard of or seen again.
+Another condemned vessel, the Detroit, that had belonged to Commodore
+Perry's victorious fleet, was started over the cataract in the winter
+of 1841, but grounded about midway in the rapids, and lay there till
+knocked to pieces by the ice. A somewhat more picturesque instance was
+the sending over the Canada side of a ship on fire. This occurred in
+1837. The vessel was the Caroline, which had been run in the interest
+of the insurgents in the Canadian rebellion. It was captured by
+Colonel McNabb, an officer of the Canada militia, and by his orders
+it was set on fire then cut loose from its moorings. All in flames, it
+went glaring and hissing down the rapids and over the precipice,
+and smothered its ruddy blaze in the boiling chasm below. Thia
+was witnessed by large crowds on both sides of the falls, and was
+described as a most magnificent sight. Of course there was no one on
+board the vessel.
+
+
+OLD TIME WAGES IN ENGLAND.--The following rates of daily wages
+"determined" by the Justices of Somerset, in 1685, answer this
+question very fairly. Somerset; being one of the average shires of
+England. The orthography is conformed to original record:
+
+                                                                s.  d.
+
+    Mowers per diem, findeing themselves:                       1   2
+    Mowers at meate and drinke:                                 0   7
+    Men makeing hay per diem, findeing themselves:              0  10
+    Men at meate and drinke:                                    0   6
+    Women makeing hay:                                          0   7
+    Women at meate and drinke:                                  0   4
+    Men reapeing corne per diem, findeing themselves:           1   2
+    Men reapinge corne at meate and drinke:                     0   8
+    Moweing an acre of grasse, findeing themselves:             1   2
+    Moweing an acre of grasse to hay:                           1   6
+    Moweing an acre of barley:                                  1   1
+    Reapeinge and bindeinge an acre of wheate:                  3   0
+    Cuttinge and bindeinge an acre of beanes and hookinge:      2   0
+
+The shilling is about 24 cents and the penny 2 cents.
+
+
+DECLARATION OF INDEPENDENCE SIGNERS.--The following is the list of
+names appended to that famous document, with the colony which each
+represented in Congress:
+
+New Hampshire--Josiah Bartlett; William Whipple, Matthew Thornton.
+
+Massachusetts--John Hancock, John Adams, Samuel Adams, Robert Treat
+Paine.
+
+Rhode Island--Elbridge Gerry, Stephen Hopkins, William Ellery.
+
+Connecticut--Roger Sherman, Samuel Huntington, William Williams,
+Oliver Wolcott.
+
+New York--William Floyd, Philip Livingston, Francis Lewis, Lewis
+Morris.
+
+New Jersey--Richard Hockton, John Witherspoon, Francis Hopkinson, John
+Hart, Abraham Clark.
+
+Pennsylvania--Robert Morris, Benjamin Rush, Benjamin Franklin, John
+Morton, George Clymer, James Smith, George Taylor, James Wilson,
+George Ross.
+
+Delaware--Caesar Rodney, George Reed, Thomas McKean.
+
+Maryland--Samuel Chase, Thomas Stone, William Paca, Charles Carroll,
+of Carrollton.
+
+Virginia--George Wythe, Richard Henry Lee, Thomas Jefferson, Benjamin
+Harrison, Thomas Nelson, Jr., Francis Lightfoot Lee, Carter Braxton.
+
+North Carolina--William Hooper, Joseph Hewes, John Penn.
+
+South Carolina--Edward Rutledge, Thomas Heyward, Jr., Thomas Lynch,
+Jr., Arthur Middleton.
+
+Georgia--Button Gwinntet, Lyman Hall, George Walton.
+
+
+LIFE OF ETHAN ALLEN.--Colonel Ethan Allan was captured in an attack upon
+Montreal, September 25, 1775. He was sent as prisoner to Great Britain,
+ostensibly for trial, but in a few months was sent back to America, and
+confined in prison ships and jails at Halifax and New York till May 3,
+1778, when he was exchanged. During most of his captivity he was treated
+as a felon and kept heavily ironed, but during 1777 was allowed
+restricted liberty on parole. After his exchange he again offered his
+services to the patriot army, but because of trouble in Vermont was put
+in command of the militia in that State. The British authorities were at
+that time making especial efforts to secure the allegiance of the
+Vermonters, and it was owing to Allen's skillful negotiations that the
+question was kept open until the theater of war was changed, thus
+keeping the colony on the American side, but avoiding the attacks from
+the British that would certainly have followed an open avowal of their
+political preferences. Allen died at Burlington, Vt., February 13, 1789.
+
+
+BURIAL CUSTOMS.--Among the early Christians the dead were buried
+with the face upward and the feet toward the east, in token of the
+resurrection at the coming again of the Sun of Righteousness. It
+cannot be said, however, that the custom was first used by the
+Christians. It was in practice among early pagan nations also, and is
+regarded as a survival of the ideas of the fire-worshipers. The sun,
+which was the impersonation of deity to many primitive races, had his
+home in their mythology in the east, and out of respect for him the
+dead were placed facing this quarter, among certain tribes always in
+a sitting posture. It may also be remarked that among other races the
+position was reversed, the dead body being placed with its feet toward
+the west, because the region of sunset was the home of the departed
+spirits.
+
+
+THE SURRENDER OF LEE TO GRANT.--The surrender of General Lee was made
+at the house of a farmer named McLean, in Appomattox village, that
+house having been selected by General Lee himself at General Grant's
+request for the interview. General Grant went thither, and was met
+by General Lee on the threshold. The two went into the parlor of the
+house, a small room, containing little furnishing but a table and
+several chairs. About twenty Union officers besides General Grant
+were present, among them the members of the General's staff. The only
+Confederate officer with General Lee was Colonel Marshall, who
+acted as his secretary. General Lee, as well as his aid, was in full
+uniform, and wore a burnished sword which was given him by the State
+of Virginia; General Grant was in plain uniform, without a sword.
+After a brief conversation, relative to the meeting of the two
+generals while soldiers in Mexico, General Lee adverted at once to the
+object of the interview by asking on what terms the surrender of his
+army would be received. General Grant replied that officers and men
+must become prisoners of war, giving up of course all munitions,
+weapons and supplies, but that a parole would be accepted. General Lee
+then requested that the terms should be put in writing, that he might
+sign them. General Badeau says that while General Grant was writing
+the conditions of surrender he chanced to look up and his eye caught
+the glitter of General Lee's sword, and that this sight induced him
+to insert the provision that the "officers should be allowed to retain
+their side-arms, horses and personal property." This historian thinks
+that General Lee fully expected to give up his sword, and that General
+Grant omitted this from the terms of surrender out of consideration
+for the feelings of a soldier. Badeau says that General Lee was
+evidently much touched by the clemency of his adversary in this
+regard. The Confederate chief now wrote his acceptance of the terms
+offered and signed them. He further requested that the cavalry and
+artillery soldiers might be allowed to retain their horses as well
+as the officers, to which General Grant consented, and asked that
+a supply train left at Danville might be allowed to pass on, as his
+soldiers were without food. The reply of General Grant to this was
+an order that 25,000 rations should be immediately issued from the
+commissariat of the National army to the Army of Northern Virginia.
+The formal papers were now drawn up and signed, and the interview
+which ended one of the greatest wars of modern times was over.
+
+
+COLORED POPULATION AT EACH CENSUS.--The following will show the
+white and colored population of the United States, from 1790 to 1880,
+inclusive:
+
+      Year     White.      Colored Free. Colored Slaves.
+      1790     3,172,006       59,527        697,681
+      1800     4,306,446      108,435        893,002
+      1810     5,862,073      186,446      1,191,362
+      1820     7,862,166      223,634      1,538,022
+      1830    10,538,378      319,599      2,009,043
+      1840    14,195,805      386,293      2,487,355
+      1850    19,553,068      434,495      3,204,313
+      1860    26,922,537      488,070      3,953,760
+      1870    33,589,377    4,880,009          None.
+      1880    43,402,970    6,580,973          None.
+
+
+ARCTIC EXPLORATIONS.--From 1496 to 1857 there were 134 voyages and
+land journeys undertaken by governments and explorers of Europe and
+America to investigate the unknown region around the North Pole. Of
+these, sixty-three went to the northwest, twenty-nine via Behring
+Straits, and the rest to the northeast or due north. Since 1857 there
+have been the notable expeditions of Dr. Hayes, of Captain Hall, those
+of Nordenskjold, and others sent by Germany, Russia and Denmark;
+three voyages made by James Lament, of the Royal Geographical Society,
+England, at his own expense; the expeditions of Sir George Nares,
+of Leigh Smith, and that of the ill-fated Jeannette; the search
+expeditions of the Tigress, the Juniata, and those sent to rescue
+Lieutenant Greely; further, all the expeditions fitted out under the
+auspices of the Polar Commission--in which the Greely expedition was
+included--and a number of minor voyages, making a sum total of some
+sixty exploring journeys in these twenty-seven years.
+
+
+THE BATTLE OF WATERLOO.--The battle of Waterloo was fought June 18,
+1815, between the allied British, Netherland and German troops under
+Wellington and the French under Napoleon. On June 16 Napoleon had
+attacked the Prussians under Blucher at Ligny and forced them to retreat
+toward Wavre, and Marshal Noy at the same time attacked the British and
+Dutch forces at Quatre Bras, but was forced to retire after an
+engagement of five hours. Napoleon's object, however, which was to
+prevent a union of the Prussians with Wellington's main army, was
+partially gained. The latter commander, having learned the next morning
+of Blucher's repulse, moved on to Waterloo expecting that the Prussian
+commander, according to previous arrangement, would join him there as
+speedily as possible. On June 17 Napoleon also moved toward Waterloo
+with the main body of his army, having directed Marshal Grouchy with
+34,000 men and ninety-six guns to pursue Blucher's command toward Wavre.
+Both armies bivouacked on the field of Waterloo, and the next morning
+Napoleon, confident that Grouchy would prevent the arrival of the
+Prussians, delayed attack until the ground should become dry, a heavy
+shower having fallen on the day previous. The forces under Wellington
+occupied a semi-circular ridge a mile and a half in length, and the
+French were on an opposite ridge, the two being separated by a valley
+about 500 yards wide. The plan of Napoleon was to turn the allied left,
+force it back upon center, and gain possession of the enemy's line of
+retreat. To draw off Wellington's attention to his right, French troops
+were sent about 11 o'clock to attack the chateau of Houguemont, which
+the English had fortified. After a fight of more than two hours this was
+still in the possession of its defenders. About 1 o'clock a Prussian
+corps under Bulow was seen approaching on the French right, and
+Napoleon, finding it necessary to send 10,000 men to check their
+advance, was obliged to change the plan of battle. He therefore ordered
+a fierce attack upon the allied center. Wellington massed his troops
+there, and the battle was obstinately maintained for five hours, with
+
+varying success to the participants, both commanders hourly expecting
+re-enforcements. Wellington was waiting for Blucher and Napoleon for
+Grouchy. The French at last were gaining ground; the allied troops in
+the center were wavering under Ney's impetuous onslaughts, General
+Durutte had forced back the left, and Bulow's troops on the right had
+been forced to yield the position they had taken. Now, however, there
+were rumors that Blucher's army was approaching and the allies again
+rallied. At 7 o'clock Napoleon, despairing of the approach of Grouchy,
+determined to decide the day by a charge of the Old Guard, which had
+been held in reserve. At this stage the advance of Prussian horse on the
+allied left forced back General Durutte's troops, and the Old Guard
+formed in squares to cover this retreat. Ney's division surrounded, made
+a gallant struggle--their brave leader still unwounded, though five
+horses had been shot under him, heading them on foot, sword in hand--but
+were forced to give way. The Old Guard held their ground against
+overwhelming numbers. Finally, when five squares were broken, the
+Emperor gave the order to "fall back." The cry "The Guard is repulsed"
+spread consternation through the French army and threatened to turn
+retreat into precipitate flight. Napoleon, seeing this, reformed the
+Guard in order to give a rallying point for the fugitives. Failing in
+this, he declared that he would die within the square, but Marshal Soult
+hurried him away. The heroic band, surrounded, was bidden to surrender.
+"The Old Guard dies, but never surrenders" is the reply popularly
+attributed to General Cambronne, and with the cry of "Vive l'Empereur!"
+the remnant of the Guard made a last charge upon the enemy and perished
+almost to a man. The forces of Blucher being now upon the field, the
+rout of the French was complete, and the Prussians pursued the fleeing
+troops, capturing guns and men. There is no doubt that the failure of
+Grouchy to come upon the field caused Napoleon to lose his last great
+battle. It was subsequently asserted that this marshal was bribed, but
+there seems to be no real foundation for so base a charge. The trouble
+was that he had been ordered by Napoleon to follow the Prussians toward
+Wavre and thought it necessary to follow the strict letter of his
+instructions. Before he reached the village the main body of the
+Prussian force was on its way to Waterloo, but one division had been
+left there to occupy his attention. Engaged in skirmishing with this, he
+paid no attention to the advice of his subordinate generals who, hearing
+the terrible cannonading at Waterloo, besought him to go to the aid of
+the army there. Napoleon believing that he was either holding back
+Blucher's forces or was hotly pursuing them, did not recall him to the
+main army, and the decisive battle was lost. Grouchy was summoned before
+a council of war, but the court declared itself incompetent to decide
+his case, and nothing further came of it.
+
+
+OUR NATIONAL CEMETERIES.--National Cemeteries for soldiers and sailors
+may be said to have originated in 1850, the army appropriation bill of
+that year appropriating money for a cemetery near the City of Mexico,
+for the interment of the remains of soldiers who fell in the Mexican
+War. The remains of Federal soldiers and sailors who fell in the war
+for the Union have been buried in seventy-eight cemeteries exclusive
+of those interred elsewhere, a far greater number.
+
+In the subjoined list are given the names and locations of the
+National Cemeteries with the number therein buried, known and unknown.
+We have no means of knowing what cemeteries also contain the bodies of
+Southern soldiers:
+
+      (Location): Known; Unknown
+
+      Cypress Hill, N. Y.: 3,675; 70
+      Woodlawn, Elmira, N. Y.: 3,096; ----
+      Beverly, N. J.: 142; 7
+      Finn's Point, N.J.: ----; 2,644
+      Gettysburg, Pa.: 1,967; 1,608
+      Philadelphia, Pa.: 1,880; 28
+      Annapolis, Md.: 2,289; 197
+      Antietam, Md.: 2,853; 1,811
+      London Park, Baltimore, Md.: 1,627; 168
+      Laurel, Baltimore, Md.: 232; 6
+      Soldiers' Home, D. C.: 5,313; 288
+      Battle, D. C.: 13; ----
+      Grafton, W. Va.: 634; 620
+      Arlington, Va.: 11,911; 4,349
+      Alexandria, Va.: 3,434; 124
+      Ball's Bluff, Va.: 1; 24
+      Cold Harbor, Va.: 672; 1,281
+      City Point, Va.: 3,779; 1,374
+      Culpepper, Va.: 454; 910
+      Danville, Va.: 1,171; 155
+      Fredericksburg, Va.: 2,487; 12,770
+      Fort Harrison, Va.: 239; 575
+      Glendale, Va.: 233; 961
+      Hampton, Va.: 4,808; 494
+      Poplar Grove, Va.: 2,197; 3,993
+      Richmond, Va.: 841; 5,700
+      Seven Pines, Va.: 150; 1,208
+      Staunton, Va.: 233; 520
+      Winchester, Va.: 2,094; 2,301
+      Yorktown, Va.: 748; 1,434
+      Newbern, N. C.: 2,174; 1,077
+      Raleigh, N. C.: 625; 553
+      Salisbury, N. C.: 94; 12,032
+      Wilmington, N. C.: 710; 1,398
+      Beaufort, S. C.: 4,748; 4,493
+      Florence, S. C.: 199; 2,799
+      Andersonville, Ga.: 12,878; 959
+      Marietta, Ga.: 7,182; 2,963
+      Barrancas, Fla.: 791; 657
+      Mobile, Ala.: 751; 112
+      Corinth, Miss.: 1,788; 3,920
+      Natchez, Miss.: 308; 2,780
+      Vicksburg, Miss.: 3,896; 12,704
+      Alexandria, La.: 534; 772
+      Baton Rouge, La.: 2,468; 495
+      Chalmette, La.: 6,833; 5,075
+      Port Hudson, La.: 590; 3,218
+      Brownsville, Texas: 1,409; 1,379
+      San Antonio, Texas: 307; 167
+      Fayetteville, Ark.: 431; 781
+      Fort Smith, Ark.: 706; 1,152
+      Little Rock, Ark.: 3,260; 2,337
+      Chattanooga, Tenn.: 7,993; 4,903
+      Fort Donelson, Tenn.: 158; 511
+      Knoxville, Tenn.: 2,089; 1,040
+      Memphis, Tenn.: 5,150; 8,817
+      Nashville, Tenn.: 11,824; 4,692
+      Pittsburg Landing, Tenn.: 1,229; 2,361
+      Stone River, Tenn.: 3,820; 2,314
+      Camp Nelson, Ky.: 2,477; 1,165
+      Cave Hill, Louisville, Ky.: 3,342; 583
+      Danville, Ky.: 346; 12
+      Lebanon, Ky.: 591; 277
+      Lexington, Ky.: 824; 105
+      Logan's, Ky.: 345; 366
+      Crown Hill, Indianapolis, Ind.: 686; 36
+      New Albany, Ind.: 2,138; 676
+      Camp Butler, Ill.: 1,007; 355
+      Mound City, Ill.: 2,505; 2,721
+      Rock Island, Ill.: 280; 9
+      Jefferson Barracks, Mo.: 8,569; 2,906
+      Jefferson City, Mo.: 348; 412
+      Springfield, Mo.:  845; 713
+      Fort Leavenworth, Kas.: 821; 913
+      Fort Scott, Kas.: 388; 161
+      Keokuk, Iowa: 610; 21
+      Fort Gibson, I. T.: 212; 2,212
+      Fort McPherson, Neb.: 149; 291
+      City of Mexico, Mexico: 254; 750
+
+
+THE CATACOMBS OF PARIS.--The so-called catacombs of Paris were never
+catacombs in the ancient sense of the word, and were not devoted to
+purposes of sepulture until 1784. In that year the Council of State
+issued a decree for clearing the Cemetery of the Innocents, and for
+removing its contents, as well as those of other graveyards, into the
+quarries which had existed from the earlier times under the city
+of Paris and completely undermined the southern part of the city.
+Engineers and workmen were sent to examine the quarries and to prop up
+their roofs lest the weight of buildings above should break them in.
+April 7, 1786, the consecration of the catacombs was performed with
+great solemnity, and the work of removal from the cemeteries was
+immediately begun. This work was all performed by night; the bones
+were brought in funeral cars, covered with a pall, and followed by
+priests chanting the service of the dead, and when they reached the
+catacombs the bones were shot down the shaft. As the cemeteries were
+cleared by order of the government, their contents were removed to
+this place of general deposit, and these catacombs further served as
+convenient receptacles for those who perished in the revolution. At
+first the bones were heaped up without any kind of order except that
+those from each cemetery were kept separate, but in 1810 a regular
+system of arranging them was commenced, and the skulls and bones were
+built up along the wall. From the main entrance to the catacombs,
+which is near the barriers d'Enfer, a flight of ninety steps descends,
+at whose foot galleries are seen branching in various directions. Some
+yards distant is a vestibule of octagonal form, which opens into a
+long gallery lined with bones from floor to roof. The arm, leg and
+thigh bones are in front, closely and regularly piled, and their
+uniformity is relieved by three rows of skulls at equal distances.
+Behind these are thrown the smaller bones. This gallery conducts to
+several rooms resembling chapels, lined with bones variously arranged.
+One is called the "Tomb of the Revolution." another the "Tomb of
+Victims," the latter containing the relics of those who perished in
+the early period of the revolution and in the "Massacre of September."
+It is estimated that the remains of 3,000,000 human beings lie in this
+receptacle. Admission to these catacombs has for years been strictly
+forbidden on account of the unsafe condition of the roof. They are
+said to comprise an extent of about 3,250,000 square yards.
+
+
+HISTORY OF THE TELEPHONE.--The principle of the telephone, that sounds
+could be conveyed to a distance by a distended wire, was demonstrated
+by Robert Hook in 1667, but no practical application was made of
+the discovery until 1821, when Professor Wheatstone exhibited his
+"Enchanted Lyre," in which the sounds of a music-box were conveyed
+from a cellar to upper rooms. The first true discoverer of the
+speaking telephone, however, was Johaun Philipp Reis, a German
+scientist and professor in the institute at Friedrichsdorf. April 25,
+1861, Reis exhibited his telephone at Frankfort. This contained all
+the essential features of the modern telephone, but as its commercial
+value was not at all comprehended, little attention was paid to it.
+Reis, after trying in vain to arouse the interest of scientists in his
+discovery, died in 1874, without having reaped any advantage from it,
+and there is no doubt that his death was hastened by the distress of
+mind caused by his continual rebuffs. Meanwhile, the idea was being
+worked into more practical shape by other persons, Professor Elisha
+Gray and Professor A.G. Bell, and later by Edison. There is little
+doubt that Professor Gray's successful experiments considerably
+antedated those of the others, but Professor Bell was the first to
+perfect his patent. February 12, 1877, Bell's articulating telephone
+was tested by experiments at Boston and Salem, Mass., and was found
+to convey sounds distinctly from one place to the other, a distance
+of eighteen miles. This telephone was exhibited widely in this
+country and in Europe during that year, and telephone companies
+were established to bring it into general use. Edison's carbon
+"loud-speaking" telephone was brought out in 1878. It is not worth
+while to go into details of the suits on the subject of priority
+of invention. The examiner of patents at Washington, July 21, 1883,
+decided that Professor Bell was the first inventor, because he was the
+first to complete his invention and secure a full patent. Since
+1878 there have been many improvements in the different parts of the
+telephone, rendering it now nearly perfect in its working.
+
+
+SECESSION AND READMISSION OF REBEL STATES.--
+
+                      Seceded.         Readmitted.
+      South Carolina  Dec. 20,1860.    June 11, 1868.
+      Mississippi     Jan. 9, 1861.    Feb. 3, 1870.
+      Alabama         Jan. 11, 1861.   June 11, 1868.
+      Florida         Jan. 11, 1861.   June 11, 1868.
+      Georgia         Jan. 19, 1861.   April 20, 1870.
+      Louisiana       Jan. 26, 1861.   June 11, 1868.
+      Texas           Feb. 1, 1861.    Mar. 15, 1870.
+      Virginia        April 16, 1861.  Jan. 15, 1870.
+      Arkansas        May 6, 1861.     June 20, 1868.
+      North Carolina  May 21, 1861.    June 11, 1868.
+      Tennessee       June 24, 1861.   July, 1866.
+
+
+THE EARTHQUAKE OF 1811-12.--The earthquake shocks felt on the shores
+of the Lower Mississippi in the years 1811-12 are recorded as among
+the most remarkable phenomena of their kind. Similar instances where
+earth disturbances have prevailed, severely and continuously, far from
+the vicinity of a volcano, are very rare indeed. In this instance,
+over an extent of country stretching for 300 miles southward from
+the mouth of the Ohio river, the ground rose and sank in great
+undulations, and lakes were formed and again drained. The shocks were
+attended by loud explosions, great fissures--generally traveling
+from northeast to southwest, and sometimes more than half a mile in
+length--were opened in the earth, and from these openings mud and
+water were thrown often to the tops of the highest trees. Islands in
+the Mississippi were sunk, the current of the river was driven back
+by the rising of its bed, and overflowed the adjacent lands. More than
+half of New Madrid county was permanently submerged. The inhabitants
+noticed that these earth movements were sometimes vertical and
+sometimes horizontal, the former being by far the most serious
+in their effects. These disturbances ceased March 26, 1812,
+simultaneously with the great earthquake which destroyed the city of
+Caracas, South America.
+
+
+THE DARK DAYS IN NEW ENGLAND.--On May 19, 1780, there was a remarkable
+darkening of the sky and atmosphere over a large part of New England,
+which caused much alarm among those who witnessed it. The darkness began
+between ten and eleven o'clock on the day named, and continued in
+some places through the entire day, and was followed by an unusually
+intense degree of blackness during the ensuing night. This phenomenon
+extended from the northeastern part of New England westward as far as
+Albany, and southward to the coast of New Jersey. The most intense and
+prolonged darkness, however, was confined to Massachusetts, especially
+to the eastern half of the State. It came up from the southwest, and
+overhung the country like a pall. It was necessary to light candles in
+all the houses, and thousands of good people, believing that the end
+of all things terrestrial had come, betook themselves to religious
+devotions. One incident of the occasion has been woven into verse with
+excellent effect by the poet Whittier. The Connecticut Legislature was
+in session on that day, and as the darkness came on and grew more and
+more dense, the members became terrified, and thought that the day
+of judgment had come; so a motion was made to adjourn. At this, a
+Mr. Davenport arose and said: "Mr. Speaker, it is either the day of
+judgment, or it is not. If it is not, there is no need of adjourning.
+If it is, I desire to be found doing my duty. I move that candles be
+brought and that we proceed to business." Mr. Davenport's suggestion
+was taken, candles were brought in, and business went on as usual.
+As to the explanation of this phenomenon, scientists have been much
+puzzled. It was plain from the falling of the barometer that the air
+was surcharged with heavy vapor. The darkness then, it might be said,
+was only the result of a dense fog, but the question of the cause of
+so remarkable a fog was still unanswered. Omitting this unascertained
+primary cause, then, Professor Williams, of Harvard College, who
+subsequently made a thorough investigation of the matter, gave it as
+his opinion that this unprecedented quantity of vapor had gathered
+in the air in layers so as to cut off the rays of light, by repeated
+refraction, in a remarkable degree. He thought that the specific
+gravity of this vapor must have been the same as that of the air,
+which caused it to be held so long in suspension in the atmosphere. In
+this case the extent of the darkness would coincide with the area of
+the vapor, and it would continue until a change in the gravity of the
+air caused the vapors to ascend or descend. In some places when the
+darkness cleared it was as if the vapor was lifted and borne away by
+the wind like a dark pall, and in others, after a period of intense
+darkness the atmosphere gradually lightened again. In our day, a
+phenomenon of this kind would be thoroughly investigated to its most
+remote possible cause; but then owing to the sparse settlement of the
+country and the difficulties of travel, the investigation of distant
+causes could not be made. Large fires may have prevailed that spring
+in the forests of Western New York and Pennsylvania--a region then an
+absolute wilderness--the smoke of which was borne through the upper
+regions of the atmosphere, to fall when it came to a locality of less
+buoyant air, down to the lower strata. We say these fires may have
+recently preceded this day, and served as its sufficient cause, but
+we have only presumptive evidence that they did occur. Had Professor
+Williams entertained a supposition of the previous existence of such
+fires, he had then no means of verifying it, and long before the
+advent of railroads and telegraphs, or even of stage lines, the
+scientific theories of the dark day had passed from the general
+memory.
+
+
+A SHORT HISTORY OF THE LIBERTY BELL.--In 1751 the Pennsylvania
+Assembly authorized a committee to procure a bell for their State
+House. November 1st of that year an order was sent to London for "a
+good bell of about 2,000 pounds weight." To this order were added the
+following directions: "Let the bell be cast by the best workmen and
+examined carefully before it is shipped, with the following words well
+shaped in large letters around it, viz.: 'By order of the Assembly
+of the Province of Pennsylvania, for the State House, in the city of
+Philadelphia, 1752.' And underneath, 'Proclaim Liberty Through All the
+Land Unto All the Inhabitants Thereof.--Levit. xxv. 10.'" In due time,
+in the following year, the bell reached Philadelphia, but when it was
+hung, early in 1753, as it was being first rung to test the sound, it
+cracked without any apparent reason, and it was necessary to have it
+recast. It was at first thought to be necessary to send it back to
+England for the purpose, but some "ingenious workmen" in Philadelphia
+wished to do the casting and were allowed to do so. In the first week
+of June, 1753, the bell was again hung in the belfry of the State
+House. On July 4, 1776, it was known throughout the city that the
+final decision on the question of declaring the colonies independent
+of Great Britain was to be made by the Continental Congress, in
+session at the State House. Accordingly the old bellman had been
+stationed in the belfry on that morning, with orders to ring the bell
+when a boy waiting at the door of the State House below should signal
+to him that the bill for independence had been passed. Hour after
+hour the old man stood at his post. At last, at 2 o'clock, when he had
+about concluded that the question would not be decided on that day at
+least, the watchman heard a shout from below, and looking down saw
+the boy at the door clapping his hands and calling at the top of his
+voice: "Ring! ring!" And he did ring, the story goes, for two whole
+hours, being so filled with excitement and enthusiasm that he could
+not stop. When the British threatened Philadelphia, in 1777, the
+precious bell was taken down and removed to the town of Bethlehem for
+safety. In 1778 it was returned to the State House and a new steeple
+built for it. Several years after it cracked, for some unknown reason,
+under a stroke of the clapper, and its tone was thus destroyed. An
+attempt was made to restore its tone by sawing the crack wider, but
+without success. This bell was sent to New Orleans during the winter
+to be exhibited in the World's Fair there. The Pullman Company gave
+one of their handsomest cars for the transit. It was in the charge of
+three custodians appointed by the Mayor of Philadelphia, who did not
+leave it night or day, and guarded it as fully as possible against
+accident. A pilot engine preceded the train carrying the bell over
+the entire route. It left Philadelphia Jan. 24, 1885, and returned in
+June.
+
+
+THE ANTARCTIC POLAR REGIONS.--The climate of the southern polar regions
+is much more severe than that at the north pole, the icefields extending
+in degrees nearer the equator from the south than from the north. Within
+the arctic circle there are tribes of men living on the borders of the
+icy ocean on both the east and west hemispheres, but within the
+antarctic all is one dreary, uninhabitable waste. In the extreme north
+the reindeer and the musk-ox are found in numbers, but not a single land
+quadruped exists beyond 50 degrees of southern latitude. Flowers are
+seen in summer by the arctic navigator as far as 78 degrees north, but
+no plant of any description, not even a moss or a lichen, has been
+observed beyond Cockburn Island, in 64 degrees 12 minutes south
+latitude. In Spitzbergen, 79 degrees north, vegetation ascends the
+mountain slopes to a height of 3,000 feet, but on every land within or
+near the antarctic circle the snow-line descends to the water's edge.
+The highest latitude ever reached at the south is 78 degrees 10 minutes,
+while in the north navigators have penetrated to 84 degrees. The reason
+for this remarkable difference is the predominance of large tracts of
+land in the northern regions, while in the south is a vast expanse of
+ocean. In the north continental masses form an almost continuous belt
+around the icy sea, while in the southern hemisphere the continents
+taper down into a broad extent of frigid waters. In the north the plains
+of Siberia and of the Hudson's Bay territories, warmed by the sunbeams
+of summer, become at that season centers of radiating heat, while the
+antarctic lands, of small extent, isolated in the midst of a polar ocean
+and chilled by cold sea winds, act at every season as refrigerators of
+the atmosphere. Further in the north the cold currents of the polar sea,
+having but two openings of any estent through which they can convey
+drift ice, have their chilly influence confined to comparatively narrow
+limits, but the cold currents of the antarctic seas have scope to branch
+out freely on all sides and carry their ice even into temperate waters.
+Finally, at the northern hemisphere, the Gulf Stream conveys warmth even
+to the shores of Spitzbergen and Nova Zembla, while on the opposite
+regions of the globe no traces of warm currents have been observed
+beyond 55 degrees of south latitude.
+
+
+THE LANGUAGE USED BY CHRIST.--The language used by Christ was the
+Aramaic, the dialect of Northern Syria. The Israelites were much in
+contact with Aramæan populations, and some words from that tongue
+became incorporated into the Hebrew at a very early date. At the time
+of Hezekiah, Aramaic had become the official language of both Judea
+and Assyria: that is, the language spoken at the courts. After the
+fall of Samaria the Hebrew inhabitants of Northern Israel were largely
+carried into captivity, and their place was taken by colonists from
+Syria, who probably spoke Aramaic as their mother tongue. The fall
+of the Jewish Kingdom hastened the decay of Hebrew as a spoken
+language--not that the captives forgot their own language, as is
+generally assumed, but after the return to Judea the Jews found
+themselves, a people few in number, among a large number of
+surrounding populations using the Aramaic tongue. When the latest
+books of the Old Testament were written, Hebrew, though still the
+language of literature, had been supplanted by Aramaic as the language
+of common life. From that time on the former tongue was the exclusive
+property of scholars, and has no history save that of a merely
+literary language.
+
+
+HOW ANCIENT TEMPLES AND PYRAMIDS WERE BUILT.--This is beyond modern
+conjecture, so imperfect is our understanding of the extent of the
+mechanical knowledge of the ancients. Their appliances are believed
+to have been of the simplest order, and their implements exceedingly
+crude, and yet they were able to convey these enormous blocks of
+stones for vast distances, over routes most difficult, and having
+accomplished this, to raise them to great height, and fit them in
+place without the aid of either cement or mortar to cover up the
+errors of the stonecutter. How all this was done is one of the enigmas
+of modern science. It has been generally believed that inclined planes
+of earth were used to enable the workmen to raise the huge stones
+to their places, the earth being cleared away afterward. But it is
+possible that the ancients had a more extended knowledge of mechanical
+powers than we usually give them credit for, and that they made use
+of machinery very like that employed by moderns for lifting great
+weights. Large cavities are found in some of the stones in the
+pyramids, which may have been worn by the foot of a derrick turning in
+them. That there were enormous numbers of men employed in the building
+of these ancient structures is well known; these results of their
+great aggregated strength we see, but they left no record of the means
+by which this strength was focused and brought most effectually to
+bear on their mighty tasks.
+
+
+THE FIRST ATLANTIC CABLE.--As early as 1842 Professor Morse declared a
+submarine cable connection between America and Europe to be among the
+possibilities, but no attempt toward this great achievement was made
+until 1854, when Cyrus Field established a company, which secured
+the right of landing cables in Newfoundland for fifty years. In 1858
+soundings between Ireland and Newfoundland were completed, showing
+a maximum depth of 4,400 meters. Having succeeded in laying a
+cable between Nova Scotia and Newfoundland, Mr. Field secured the
+co-operation of English capitalists in his enterprise. The laying
+of the cable was begun August 7, 1857, from the port of Valencia,
+Ireland, but on the third day it broke, and the expedition had to
+return. Early in the following year another attempt was made.
+The cable was laid from both ends at the same time, was joined in
+mid-ocean, but in lowering it was broken. Again, in the same year, the
+attempt was made, and this time connection was successfully made. The
+first message over the line was sent August 7, 1858. The insulation
+of this cable, however, was defective, and by September 4th had
+quite failed. Some time was now spent in experiments, conducted by
+scientists, to secure a more perfect cable. A new company was formed,
+and in 1865 the work again began. The Great Eastern was employed to
+lay the cable, but when it was partly laid serious defects in the line
+were discovered and in repairing these it broke. The apparatus for
+recovering the wire proving insufficient the vessel returned to
+England. A new company, called the Anglo-American, was formed in 1865,
+and again the Great Eastern was equipped for the enterprise. The plan
+of the new expedition was not only to lay a new cable, but also
+to take up the end of the old one and join it to a new piece, thus
+obtaining a second telegraph line. The vessel sailed from Valencia
+July 13, 1866, and July 27 the cable was completely laid to Heart's
+Content, Newfoundland, and a message announcing the fact sent over the
+wire to Lord Stanley. Queen Victoria sent a message of congratulation
+to President Buchanan on the 28th. September 2d the lost cable of 1865
+was recovered and its laying completed at Newfoundland September 8,
+1866.
+
+
+ENGRAVING ON EGGS.--The art of engraving on eggs is very puzzling to
+the uninitiated, but in reality it is very simple. It merely consists
+in writing upon the egg-shell with wax or varnish, or simply with
+tallow, and then immersing the egg in some weak acid, such, for
+example, as vinegar, dilute hydrochloric acid, or etching liquor.
+Wherever the varnish or wax has not protected the shell, the lime of
+the latter is decomposed and dissolved in the acid, and the writing
+or drawing remains in relief. In connection with this art a curious
+incident is told in history. In the month of August, 1808, at the time
+of the Spanish war, there was found in a church in Lisbon an egg, on
+which was plainly foretold the utter destruction of the French, who
+then had control of the city. The story of the wonderful prophecy
+spread through the town, causing the greatest excitement among the
+superstitious populace, and a general uprising was expected.
+This, however, the French commander cleverly thwarted by causing
+a counter-prophecy, directly denying the first, to be engrossed on
+several hundred eggs, which were then distributed in various parts of
+the city. The astonished Portuguese did not know what to think of this
+new phenomenon, but its "numerousness," if we may so call it, caused
+it to altogether outweigh the influence of the first prediction, and
+there were no further symptoms of revolt against the French.
+
+
+CAYENNE PEPPER.--The name of the plant genus from which cayenne pepper
+is obtained is capsicum, a name also given to the product of the
+plant. This genus belongs to the solanaceæ, or night shade family, and has
+no relation to the family piperaceæ, which produces the shrub yielding
+black pepper. The plant which yields cayenne pepper is identical with
+the common red pepper of our gardens. It is an annual, a native of
+tropical countries, where it thrives luxuriantly even in the dryest
+soils, but it is also cultivated in other parts of the world. It grows
+to the height of two or three feet, and bears a fruit in the shape of
+a conical pod or seed-vessel, which is green when immature, but bright
+scarlet or orange when ripe. This pod, with its seeds, has a very
+pungent taste, and is used when green for pickling, and when ripe
+and dried is ground to powder to make cayenne pepper, or is used
+for medicine. This powder has a strongly stimulating effect, and is
+believed to aid digestion. It is also employed externally to excite
+the action of the skin.
+
+
+THE BIG TREES OF CALIFORNIA.--There are several groves of Big Trees in
+California, the most famous of which are the Calaveras grove and the
+Mariposa grove. The Calaveras grove occupies what may be described
+as a band or belt 3,200 feet long and 700 in width. It is between two
+slopes, in a depression in the mountains, and has a stream winding
+through it, which runs dry in the summer time. In this grove the Big
+Trees number ninety-three, besides a great many smaller ones, which
+would be considered very large if it were not for the presence of
+these monarchs of the forest. Several of the Big Trees have fallen
+since the grove was discovered, one has been cut down, and one had
+the bark stripped from it to the height 116 feet from the ground. The
+highest now standing is the "Keystone State," 325 feet high and 45
+feet in circumference; and the largest and finest is the "Empire
+State." There are four trees over 300 feet in height, and 40 to 61
+feet in circumference. The tree which was cut down occupied five men
+twenty-two days, which would be at the rate of one man 110 days, or
+nearly four months' work, not counting Sundays. Pump augers were used
+for boring through the giant. After the trunk was severed from the
+stump it required five men with immense wedges for three days to
+topple it over. The bark was eighteen inches thick. The tree would
+have yielded more than 1,000 cords of four-foot wood and 100 cords of
+bark, or more than 1,100 cords in all. On the stump of the tree was
+built a house, thirty feet in diameter, which the Rev. A.H. Tevis, an
+observant traveler, says contains room enough in square feet, if it
+were the right shape, for a parlor 12x10 feet, a dining-room 10x12,
+a kitchen 10x12, two bed-rooms 10 feet square each, a pantry 4x8,
+two clothes-presses 1-1/2 feet deep and 4 feet wide, and still have
+a little to spare! The Mariposa grove is part of a grant made by
+Congress to be set apart for public use, resort and recreation
+forever. The area of the grant is two miles square and comprises two
+distinct groves about half a mile apart. The upper grove contains 365
+trees, of which 154 are over fifteen feet in diameter, besides a great
+number of smaller ones. The average height of the Mariposa trees is
+less than that of the Calaveras, the highest Mariposa tree being 272
+feet; but the average size of the Mariposa is greater than that of
+Calaveras. The "Grizzly Giant," in the lower grove, is 94 feet in
+circumference and 31 feet in diameter; it has been decreased by
+burning. Indeed, the forests at times present a somewhat unattractive
+appearance, as, in the past, the Indians, to help them in their
+hunting, burned off the chaparral and rubbish, and thus disfigured
+many of these splendid trees by burning off nearly all the bark. The
+first branch of the "Grizzly Giant" is nearly two hundred feet from
+the ground and is six feet in diameter. The remains of a tree, now
+prostrate, indicate that it had reached a diameter of about forty feet
+and a height of 400 feet; the trunk is hollow and will admit of the
+passage of three horsemen riding abreast. There are about 125 trees of
+over forty feet in circumference. Besides these two main groves there
+are the Tolumne grove, with thirty big trees; the Fresno grove, with
+over eight hundred spread over an area of two and a half miles long
+and one to two broad; and the Stanislaus grove, the Calaveras group,
+with from 700 to 800. There should be named in this connection the
+petrified forest near Calitoga, which contains portions of nearly one
+hundred distinct trees of great size, scattered over a tract of three
+or four miles in extent: the largest of this forest is eleven feet in
+diameter at the base and sixty feet long. It is conjectured that these
+prostrate giants were silicified by the eruption of the neighboring
+Mount St. Helena, which discharged hot alkaline waters containing
+silica in solution. This petrified forest is considered one of the
+great natural wonders of California.
+
+
+HISTORY OF THE CITY OF JERUSALEM.--The earliest name of Jerusalem
+appears to have been Jebus, or poetically, Salem, and its king in
+Abraham's time was Melchizedek. When the Hebrews took possession of
+Canaan, the city of Salem was burned, but the fortress remained in the
+hands of the Jebusites till King David took it by storm and made it the
+capital of his kingdom. From that time it was called Jerusalem. During
+the reigns of David and Solomon it attained its highest degree of power.
+When ten of the Jewish tribes seceded under Jeroboam they made Shechem
+(and later Samaria) the capital of their kingdom of Israel, and
+Jerusalem remained the capital of the smaller but more powerful kingdom
+of Judah. The city was taken by Shishak, King of Egypt, in 971 B.C., was
+later conquered and sacked by Joash, King of Israel, and in the time of
+Ahaz, the King of Syria came against it with a large force, but could
+not take it. The city was besieged in Hezekiah's reign, by the army of
+Sennacherib, King of Assyria, but was saved by the sudden destruction of
+the invading army. After the death of Josiah, the city was tributary for
+some years to the King of Egypt, but was taken after repeated attempts
+by the Babylonians under Nebuchadnezzar in 586 B.C., and was left a heap
+of ruins. The work of rebuilding it began by order of King Cyrus about
+538 B.C., who allowed the Jewish people who had been carried into
+captivity to return for this purpose. From this time Jerusalem enjoyed
+comparative peace for several hundred years and grew to be an important
+commercial city. When Alexander invaded Syria it submitted to him
+without resistance. After his death it belonged for a time to Egypt and
+in 198 B.C., passed with the rest of Judea under the rule of Syria.
+Antiochus the Great ruled it with mildness and justice, but the tyranny
+of his son, Antiochus Epiphanes, brought about the revolt, headed by the
+Maccabees, through which Jerusalem gained a brief independence. In 63
+B.C., Pompey the Great took the city, demolished the walls and killed
+thousands of the people, but did not plunder it. However, nine years
+later Crassus robbed the temple of all its treasures. The walls were
+soon after rebuilt under Antipater, the Roman procurator, but when Herod
+came to rule over the city with the title of King, given him by the
+Roman Senate, he was resisted and only took possession after an
+obstinate siege, which was followed by the massacre of great numbers of
+the people. Herod improved and enlarged the city, and restored the
+temple on a more magnificent scale than in Solomon's time. Jerusalem is
+said at this time to have had a population of over 200,000. This period
+of wealth and prosperity was also rendered most, memorable for Jerusalem
+by the ministry and crucifixion of Christ. About A.D. 66, the Jews,
+goaded to desperation by the tyranny of the Romans, revolted, garrisoned
+Jerusalem, and defeated a Roman army sent against them. This was the
+beginning of the disastrous war which ended with the destruction of the
+city. It was taken by Titus, in the year 70, after a long siege, all the
+inhabitants were massacred, or made prisoners, and the entire city left
+a heap of ruins. The Emperor Hadrian built on the site of Jerusalem a
+Roman city, under the name of Elia Capitolina, with a temple of Jupiter,
+and Jews were forbidden to enter the city under pain of death. Under
+Constantine it was made a place of pilgrimage for Christians, as the
+Emperor's mother, Helena, had with much pains located the various sites
+of events in the history of Christ. The Emperor Julian, on the contrary,
+not only allowed the Jews to return to their city, but also made an
+attempt, which ended in failure, to rebuild their temple. In 614 the
+Persian Emperor Chosroes invaded the Roman empire. The Jews joined his
+army, and after conquering the northern part of Palestine, the united
+forces laid siege to and took Jerusalem. The Jews wreaked vengeance on
+the Christians for what they had been forced to endure, and 20,000
+people were massacred. The Persians held rule in the city for fourteen
+years; it was then taken by the Romans again, but in 636 the Caliph Omar
+beseiged it. After four months the city capitulated. It was under the
+rule of the Caliphs for 400 years, until the Seljuk Turks in 1077
+invaded Syria and made it a province of their empire. Christian pilgrims
+had for many years kept up the practice of visiting the tomb of Christ,
+as the Caliphs did not interfere with their devotions any further than
+by exacting a small tribute from each visitor. But the cruelties
+practiced upon the pilgrims by the Turks were many, and report of them
+soon roused all Europe to a pitch of indignation, and brought about that
+series of holy wars, which for a time restored the holy sepulcher into
+Christian hands. Jerusalem was stormed and taken July 15, 1099, and
+50,000 Moslems were slaughtered by their wrathful Christian foes. The
+new sovereignty was precariously maintained until 1187, when it fell
+before the power of Saladin. Jerusalem, after a siege of twelve days,
+surrendered. Saladin, however, did not put his captives to death, but
+contented himself with expelling them from the city. Jerusalem passed
+into the hands of the Franks by treaty, in 1229, was retaken by the
+Moslems in 1239, once more restored in 1243, and finally conquered in
+1244 by a horde of Kharesmian Turks. In 1517 Palestine was conquered by
+Sultan Selin I., and since then has been under the rule of the Ottoman
+Empire, except for a brief period--from 1832 to 1840, when it was in the
+hands of Mahomet Ali Pasha of Egypt, and his son Ibrahim had his seat of
+government in Jerusalem.
+
+
+THE BLACK DEATH.--- This great plague, known as the "Black Death," was
+the most deadly epidemic ever known. It is believed to have been an
+aggravated outburst of the Oriental plague, which from the earliest
+records of history has periodically appeared in Asia and Northern
+Africa. There had been a visitation of the plague in Europe in 1342;
+the Black Death, in terrible virulence, appeared in 1348-9; it also
+came in milder form in 1361-2, and again in 1369. The prevalence and
+severity of the pestilence during this century is ascribed to the
+disturbed conditions of the elements that preceded it. For a number
+of years Asia and Europe had suffered from mighty earthquakes, furious
+tornadoes, violent floods, clouds of locusts darkening the air and
+poisoning it with their corrupting bodies. Whether these natural
+disturbances were the cause of the plague is not certainly known, but
+many writers on the subject regard the connection as both probable and
+possible. The disease was brought from the Orient to Constantinople,
+and early in 1347 appeared in Sicily and several coast towns of Italy.
+After a brief pause the pestilence broke out at Avignon in January,
+1348; advanced thence to Southern France, Spain and Northern Italy.
+Passing through France and visiting, but not yet ravaging, Germany, it
+made its way to England, cutting down its first victims at Dorset, in
+August, 1348. Thence it traveled slowly, reaching London early in
+the winter. Soon it embraced the entire kingdom, penetrating to every
+rural hamlet, so that England became a mere pest-house. The chief
+symptoms of the disease are described as "spitting, in some cases
+actual vomiting, of blood, the breaking out of inflammatory boils in
+parts, or over the whole of the body, and the appearance of those dark
+blotches upon the skin which suggested its most startling name. Some
+of the victims died almost on the first attack, some in twelve hours,
+some in two days, almost all within the first three days." The utter
+powerlessness of medical skill before the disease was owing partly to
+the physicians' ignorance of its nature, and largely to the effect of
+the spirit of terror which hung like a pall over men's minds. After
+some months had passed, the practice of opening the hard boils was
+adopted, with very good effect, and many lives were thus saved. But
+the havoc wrought by the disease in England was terrible. It is said
+that 100,000 persons died in London, nearly 60,000 in Norwich, and
+proportionate numbers in other cities. These figures seem incredible,
+but a recent writer, who has spent much time in the investigation of
+records, asserts that at least half the population, or about 2,500,000
+souls, of England perished in this outbreak. The ravages of the
+pestilence over the rest of the world were no less terrible.
+Germany is said to have lost 1,244,434 victims; Italy, over half the
+population. On a moderate calculation, it may be assumed that there
+perished in Europe during the first appearance of the Black Death,
+fully 25,000,000 human beings. Concerning the Orient we have less
+reliable records, but 13,000,000 are said to have died in China, and
+24,000,000 in the rest of Asia and adjacent islands. The plague also
+ravaged Northern Africa, but of its course there little is known.
+The horrors of that dreadful time were increased by the fearful
+persecutions visited on the Jews, who were accused of having caused
+the pestilence by poisoning the public wells. The people rose to
+exterminate the hapless race, and killed them by fire and torture
+wherever found. It is impossible for us to conceive of the actual
+horror of such times.
+
+
+MIGHTY HAMMERS.--An authority on scientific subjects give the weights
+of the great hammers used in the iron works of Europe, and their date
+of manufacture, as follows: At the Terni Works, Italy, the heaviest
+hammer weighs 50 tons, and was made in 1873; one at Alexandrovski,
+Russia, was made the following year of like weight. In 1877, one was
+finished at Creusot Works, France, weighing 80 tons; in 1885, one at
+the Cockerill Works, Belgium, of 100 tons, and in 1880, at the Krupp
+Works, Essen, Germany, one of 150 tons. The latter being the heaviest
+hammer in the world.
+
+
+ASSASSINATION OF PRESIDENT GARFIELD.--July 2, 1881, at 9:25 A.M., as
+President Garfield was entering the Baltimore & Potomac Railroad depot
+at Washington, preparatory to taking the cars for a two weeks' jaunt in
+New England, he was fired upon and severely wounded by Charles Jules
+Guitean, a native of Illinois, but of French descent. The scene of the
+assassination was the ladies' reception-room at the station. The
+President and Mr. Blaine, arm in arm, were walking slowly through the
+aisle between two rows of benches on either side of the room; when
+Guitean entered by a side door on the left of the gentlemen, passed
+quickly around the back of the benches till directly behind the
+President, and fired the shot that struck his arm. Mr. Garfield walked
+about ten feet to the end of the aisle, and was in the act of turning to
+face his assailant when the second shot struck him in the small of the
+back, and he fell. The assassin was immediately seized and taken to
+jail. The wounded president was conveyed in an ambulance to the White
+House. As he was very faint, the first fear was of internal hemorrhage,
+which might cause speedy death. But as he rallied in a few hours, this
+danger was thought to be averted and inflammation was now feared. But as
+symptoms of this failed to appear, the surgeons in attendance concluded
+that no important organ had been injured, that the bullet would become
+encysted and harmless, or might possibly be located and successfully
+removed. By the 10th of July, the reports were so favorable, that the
+president's recovery was regarded as certain, and public thanksgivings
+were offered in several of the States, by order of the governors, for
+his deliverance. The first check in the favorable symptoms occurred on
+July 18, and July 23 there was a serious relapse, attended with chills
+and fever. The wound had been frequently probed but without securing any
+favorable result. The induction balance was used to locate the ball, and
+was regarded as a success, though subsequently its indications were
+known to have been altogether erroneous. The probings, therefore, in
+what was assumed to be the track of the ball, only increased the
+unfavorable symptoms. During the entire month of August these reports
+were alternately hopeful and discouraging, the dangerous indications
+being generally on the increase. By August 25, his situation was
+understood to be very critical, though an apparent improvement on the
+26th and 28th again aroused hope. At his own earnest desire the
+president was removed, September 6, to Elberon Park, near Long Branch.
+N.J., in the hope that the cooler air of the seaside might renew his
+strength more rapidly. However, the improvement hoped for did not
+appear. On September 16, there was a serious relapse, with well-marked
+symptoms of blood poisoning, and September 19, the president died. A
+post-mortem examination showed that the ball, after fracturing one of
+the ribs, had passed through the spinal column, fracturing the body of
+one of the vertebra, driving a number of small fragments of bone into
+the soft parts adjacent, and lodging below the pancreas, where it had
+become completely encysted. The immediate cause of death was hemorrhage
+from one of the small arteries in the track of the ball, but the
+principal cause was the poisoning of the blood from suppuration.
+
+
+COINS OF FOREIGN COUNTRIES.--The following carefully prepared summary
+indicates the coins in use in the various countries, taking their
+names in alphabetical order:
+
+Argentine Republic--Gold coins: 20 peso piece, $19.94; 10 pesos,
+$9.97; 5 pesos, $4.98. Silver: 1 peso, 99 cents. The copper coin of
+the country is the centisimo, 100 of which make a peso or dollar.
+
+Austria--Gold coins: 8 gulden piece, $3.86; 4 gulden, $1.93. Silver:
+Marie Theresa thaler, $1.02; 2 gulden, 96 cents; 1 gulden, 48 cents;
+1/4 gulden, 12 cents; 20 kreutzer, 10 cents; 10 kreutzer, 5 cents.
+Of the small copper coin current, known as the kreutzer, 100 make a
+gulden.
+
+Brazil--Gold coins: 20 milrei piece, $10.91; 10 milreis, $5.45.
+Silver: 2 milreis, $1.09; 1 milreis, 55 cents; 1/2 milreis, 27 cents.
+The Portuguese rei is used for copper money, worth about 1/8 of a
+cent.
+
+Chili--Gold coin: 10 pesos (or 1 condor), $9.10; 5 pesos, $4.55: 2
+pesos, $1.82. Silver: 1 peso, 91 cents; 50 centavos, 45 cents; 20
+centavos, 18 cents; 10 centavos, 9 cents; 5 centavos, 4 cents. The
+copper coin is 1 centavo, 100th of a peso.
+
+Colombia--Gold coins: Twenty peso piece, $19.30; 10 pesos, $9.65; 5
+pesos, $4.82; 2 pesos, $1.93. Silver: 1 peso, 96 cents; 20 centavos,
+19 cents; 10 centavos, 10 cents; 5 centavos, 5 cents. The copper
+centavo of Colombia is identical in value with our cent. (The currency
+of Coloumbia is also used in Venezuela.)
+
+Denmark--Gold coins: Twenty kroner piece, $5.36; 10 kroner, $2.68.
+Silver: Two kroner, 53 cents; 1 krone, 27 cents; 50 ore, 13 cents; 40
+ore, 10 cents; 25 ore, 6-1/2 cents; 10 ore, 2-1/2 cents. One hundred
+of the copper ore make one krone.
+
+France--Gold coins: One hundred franc piece, $19.30; 50 francs. $9.65;
+20 francs, $3.85; 10 francs, $1.93; 5 francs, 96 cents. Silver: Five
+francs, 96 cents; 2 francs, 38 cents; 1 franc, 19 cents; 50 centimes,
+10 cents: 20 centimes, 4 cents. The copper coins are the sou, worth
+about 9-1/2 mills, and the centime, 2 mills.
+
+Germany--Gold coins: Twenty-mark piece, $4.76; 10 marks, $2.38; 5
+marks, $1.19. Silver: Five marks, $1.19; 2 marks, 48 cents; 1 mark, 24
+cents; 50 pfennige, 12 cents; 20 pfennige, 5 cents. One hundred copper
+pfennige make one mark.
+
+Great Britain--Gold coins: Pound or sovereign, $4.86; guinea, $5.12.
+Silver: Five shillings or crown, $1.25; half crown, 62-1/2 cents;
+shilling, 25 cents; sixpence, 12-1/2 cents. Also a three-penny piece
+and a four-penny piece, but the latter is being called in, and is
+nearly out of circulation. The copper coins of Great Britain are the
+penny, half-penny and farthing.
+
+India--Gold coins: Thirty rupees or double mohur, $14.58; 15 rupees or
+mohur, $7.29; 10 rupees, $4.86; 5 rupees, $2.43. Silver: One rupee, 48
+cents, and coins respectively of the value of one-half, one-fourth and
+one-eighth rupee. In copper there is the pie, one-fourth of a cent;
+the pice, 3/4 of a cent; the ana, 3 cents.
+
+Japan--Gold coins: Twenty yen, $19.94; 10 yen, $9.97; 5 yen, $4.98; 2
+yen, $1.99; 1 yen, 99 cents. Silver: The 50, 20, 10 and 5 sen pieces,
+answering respectively to 50, 20, 10 and 5 cents. In copper there is
+the sen, answering to 1 cent.
+
+Mexico--Gold coins: Sixteen dollar piece, $15.74; 8 dollars, $7.87;
+4 dollars, $3.93; 2 dollars, $1.96; 1 dollar, 98 cents. Silver: 1
+dollar, 98 cents; 50-cent piece, 49 cents; 25 cents, 24 cents. The
+Mexican cent, like our own, equals one-hundreth of a dollar.
+
+Netherlands--Gold coins: Ten-guilder piece, $4.02; 5 guilders, $2.01.
+Silver: 2-1/2 guilders, $1; 1 guilder, 40 cents; half-guilder, 20
+cents; 25 cents, 10 cents; 10 cents, 4 cents; 5 cents, 2 cents. The
+Dutch copper cent is one-hundreth of the guilder.
+
+Peru--Gold coins: Twenty-sol piece, $19.30; 10 sol, $9.65; 5 sol,
+$4.82; 2 sol. $1.93; 1 sol, 96 cents. Silver: 1 sol, 96 cents; 50
+centesimos, 48 cents; 20, 10 and 5 centesimos, worth respectively 19,
+10 and 5 cents. It will be noted that the Peruvian coinage is almost
+identical with that of Colombia. It is also used in Bolivia.
+
+Portugal--Gold coin: Crown, $10.80; half-crown, $5.40; one-fifth
+crown, $2.16; one-tenth crown, $1.08. These gold pieces are also
+known respectively as 10, 5, 2 and 1 dollar [Transcriber's Note: The
+original text reads 'pices']v pieces. The silver coins are the 500,
+200, 100 [Transcriber's Note: The original text reads 'and 5'] and
+50 reis coins, worth respectively 54, 21, 11 and 5 cents. One thousand
+reis are equal to one crown.
+
+Russia--Gold coins: Imperial or 10-ruble piece, $7.72; 5 rubles,
+$3.86; 3 rubles, $2.31. Silver: ruble, 77 cents; half-ruble, 38 cents;
+quarter-ruble, 19 cents; 20 copecks, 15 cents; 10 copecks, 7 cents; 5
+copecks, 4 cents; 100 copecks are worth 1 ruble.
+
+Turkey--Gold coins: Lira or medjidie, $4.40; half-lira, $2.20;
+quarter-lira, $1.10. The silver unit is the piastre, worth 4 cents
+of our currency, and silver coins of 1, 2, 5, 10 and 20 piastres are
+current.
+
+The currency of Denmark is also in use in Norway and Sweden, these
+three countries forming the Scandinavian Union. Belgium, France, Greece,
+Italy, Roumania, Servia, Spain and Switzerland are united in the Latin
+Union, and use the French coinage. The units in the different States
+are, it is true, called by different names; as in France, Belgium
+and Switzerland, franc and centime; in Italy, lira and centesimo; in
+Greece, drachm and lepta; in Roumania, lei and bani: in Servia, dinar
+and para; in Spain, peseta and centesimo; but in all cases the value
+is the same.
+
+The similarity in the coinage of different countries is worth notice.
+A very slight change in the percentage of silver used would render
+the half-guilder of Austria, the krone of the Scandinavian Union, the
+franc of the Latin Union, the mark of Germany, the half-guilder of
+Holland, the quarter-ruble of Russia, the 200-reis piece of Portugal,
+the 5-piastre piece of Turkey, the half-milreis of Brazil and the
+half-rupee of India, all interchangeable with the English shilling,
+and all of them about the value of the quarter-dollar of North and
+South American coinage. With the exception of Brazil, the other South
+American States, as well as Mexico and the Central American countries,
+are all rapidly approximating a uniform coinage, which the needs of
+commerce will unquestionably soon harmonize with that of the United
+States. Curiously enough, the great force that is assimilating the
+alien branches of the human race is not Christianity but trade.
+
+
+A HISTORY OF THE PANIC OF 1857.--The cause of the panic of 1857 was
+mainly the rage for land speculation which had run through the country
+like an epidemic. Paper cities abounded, unproductive railroads were
+opened, and to help forward these projects, irresponsible banks were
+started, or good banks found themselves drawn into an excessive issue
+of notes. Every one was anxious to invest in real estate and become
+rich by an advance in prices. Capital was attracted into this
+speculation by the prospect of large gains, and so great was the
+demand for money that there was a remarkable advance in the rates of
+interest. In the West, where the speculative fever was at its highest,
+the common rates of interest were from 2 to 5 per cent. a month.
+Everything was apparently in the most prosperous condition, real
+estate going up steadily, the demand for money constant, and its
+manufacture by the banks progressing successfully, when the failure
+of the "Ohio Life and Trust Company," came, August 24, 1857, like
+a thunderbolt from a clear sky. This was followed by the portentous
+mutterings of a terrible coming storm. One by one small banks in
+Illinois, Ohio, and everywhere throughout the West and South went
+down. September 25-26 the banks of Philadelphia suspended payment, and
+thus wrecked hundreds of banks in Pennsylvania, Maryland and adjoining
+States. October 13-14, after a terrible run on them by thousands of
+depositors, the banks of New York suspended payment. October 14 all
+the banks of Massachusetts went down, followed by a general wreckage
+of credit throughout New England. The distress which followed
+these calamities was very great, tens of thousands of workmen being
+unemployed for months. The New York banks resumed payment again
+December 12, and were soon followed by the banks in other cities. The
+darkest period of the crisis now seemed past, although there was
+much heart rending suffering among the poor during the winter which
+followed. The commercial reports for the year 1857 showed 5,123
+commercial failures, with liabilities amounting to $291,750,000.
+
+
+THE HISTORY OF PLYMOUTH ROCK.--A flat rock near the vicinity of New
+Plymouth is said to have been the one on which the great, body of the
+Pilgrims landed from the Mayflower. The many members of the colony,
+who died in the winter of 1620-21, were buried near this rock. About
+1738 it was proposed to build a wharf along the shore there. At this
+time there lived in New Plymouth an old man over 90 years of ago named
+Thomas Faunce, who had known some of the Mayflower's passengers when a
+lad, and by them had been shown the rock on which they had landed. On
+hearing that it was to be covered with a wharf the old man wept, and
+it has been said that his tears probably saved Plymouth Rock from
+oblivion. After the Revolution it was found that the rock was quite
+hidden by the sand washed upon it by the sea. The sand was cleared
+away, but in attempting to take up the rock it was split in two. The
+upper half was taken to the village and placed in the town square.
+In 1834 it was removed to a position in front of Pilgrim Hall and
+enclosed in an iron railing. In September, 1880, this half of the
+stone was taken back to the shore and reunited to the other portion.
+A handsome archway was then built over the rock, to protect it in part
+from the depredations of relic hunters.
+
+
+GRANT'S TOUR AROUND THE WORLD.--General Grant embarked on a steamer at
+the Philadelphia wharf for his tour around the world May 17, 1877. He
+arrived at Queenstown, Ireland, May 27. Thence he went to Liverpool,
+Manchester, and on to London. He remained in that city several weeks,
+and was made the recipient of the most brilliant social honors. July
+5th he went to Belgium, and thence made a tour through Germany and
+Switzerland, He then visited Denmark, and August 25 returned to Great
+Britain, and until October spent the time in visiting the various
+cities of Scotland and England. October 24th he started for Paris,
+where he remained a month, then went on to Lyons, thence to
+Naples, and subsequently with several friends he made a trip on the
+Mediterranean, visiting the islands of Sicily, Malta and others.
+Thence going to Egypt, the pyramids and other points of note were
+visited, and a journey made up the Nile as far as the first cataract.
+The programme of travel next included a visit to Turkey and the Holy
+Land, whence, in March, the party came back to Italy through Greece,
+revisited Naples, went to Turin and back to Paris. After a few weeks
+spent in the social gayeties of that city, the Netherlands was chosen
+as the next locality of interest, and The Hague, Rotterdam, and
+Amsterdam were visited in turn. June 26, 1878, the General and his
+party arrived in Berlin. After staying there some weeks they went to
+Christiana and Stockholm, then to St. Petersburg, Moscow and Warsaw,
+and back over German soil to Vienna. Another trip was now made through
+Switzerland, and, then returning to Paris, a start was made for a
+journey through Spain and Portugal, in which Victoria, Madrid, Lisbon,
+Seville and other important towns were visited. A trip was also made
+from Cadiz to Gibraltar by steamer. After another brief visit to
+Paris, General Grant went to Ireland, arriving at Dublin January 3,
+1879; visited several points of interest in that country, then, by way
+of London and Paris, went to Marseilles, whence he set sail by way of
+the Mediterranean Sea and the Suez Canal for India. He reached Bombay
+February 13th. Thence visited Allahabad, Agra and rode on an elephant
+to Amber; also went to Benares, Delhi. Calcutta and Rangoon, spent a
+week in Siam, then went by steamer to China. After spending some time
+at Canton, Pekin and other places he went to Japan for a brief visit.
+He went to Nagasaki, Tokio and Yokahama, and at last, September
+3, 1879, set sail from Tokio on his return to the United States.
+September 20th he arrived in the harbor of San Francisco. After some
+weeks spent in visiting the points of interest in California and
+Oregon he returned to his home in the Eastern States.
+
+
+HISTORY OF VASSAR COLLEGE.--- Vassar College is on the east bank of the
+Hudson, near Poughkeepsie, N.Y. It was founded in 1861. In that year
+Matthew Vassar, a wealthy brewer of Poughkeepsie, gave to an
+incorporated board of trustees the sum of $108,000 and 200 acres of land
+for the endowment of a college for women. The building was constructed
+from plans approved by him, at a cost of about $200,000. The college was
+opened in September, 1865, with eight professors and twenty other
+instructors, and 300 students. The first president of the college was
+Professor Milo P. Jewett; the second Dr. John H. Raymond; the third the
+Rev. Samuel Caldwell. The college has a fine library, with scientific
+apparatus and a museum of natural history specimens.
+
+
+THE ORIGINS OF CHESS.--So ancient is chess, the most purely
+intellectual of games, that its origin is wrapped in mystery. The
+Hindoos say that it wad the invention of an astronomer, who lived more
+than 5,000 years ago, and was possessed of supernatural knowledge
+and acuteness. Greek historians assert that the game was invented by
+Palamedes to beguile the tedium of the siege of Troy. The Arab legend
+is that it was devised for the instruction of a young despot, by his
+father, a learned Brahman, to teach the youth that a king, no
+matter how powerful, was dependent upon his subjects for safety. The
+probability is that the game was the invention of some military genius
+for the purpose of illustrating the art of war. There is no doubt,
+that it originated in India, for a game called by the Sanskrit name of
+Cheturanga--which in most essential points strongly resembles modern
+chess, and was unquestionably the parent of the latter game--is
+mentioned in Oriental literature as in use fully 2,000 years before
+the Christian area. In its gradual diffusion over the world the game
+has undergone many modifications and changes, but marked resemblances
+to the early Indian game are still to be found in it. From India,
+chess spread into Persia, and thence into Arabia, and the Arabs took
+it to Spain and the rest of Western Europe.
+
+
+THE DARK AGES.--The Dark Ages is a name often applied by historians to
+the Middle Ages, a term comprising about 1,000 years, from the fall of
+the Roman Empire in the fifth century to the invention of printing in
+the fifteenth. The period is called "dark" because of the generally
+depraved state of European society at this time, the subservience of
+men's minds to priestly domination, and the general indifference
+to learning. The admirable civilization that Rome had developed and
+fostered, was swept out of existence by the barbarous invaders from
+Northern Europe, and there is no doubt that the first half of the
+medieval era, at least, from the year 500 to 1000, was one of the most
+brutal and ruffianly epochs in history. The principal characteristic
+of the middle ages were the feudal system and the papal power. By
+the first the common people were ground into a condition of almost
+hopeless slavery, by the second the evolution of just and equitable
+governments by the ruling clashes was rendered impossible through the
+intrusion of the pontifical authority into civil affairs. Learning
+did not wholly perish, but it betook itself to the seclusion of the
+cloisters. The monasteries were the resort of many earnest scholars,
+and there were prepared the writings of historians, metaphysicians and
+theologians. But during this time man lived, as the historian Symonds
+says, "enveloped in a cowl." The study of nature was not only ignored
+but barred, save only as it ministered in the forms of alchemy and
+astrology to the one cardinal medieval virtue--- credulity. Still the
+period saw many great characters and events fraught with the greatest
+importance to the advancement of the race.
+
+
+THE GREATEST DEPTH OF THE OCEAN NEVER MEASURED.--The deepest verified
+soundings are those made in the Atlantic Ocean, ninety miles off the
+island of St. Thomas, in the West Indies, 3,875 fathoms, or 23,250
+feet Deeper water has been reported south of the Grand Bank of
+Newfoundland, over 27,000 feet in depth, but additional soundings in
+that locality did not corroborate this. Some years ago, it was claimed
+that very deep soundings, from 45,000 to 48,000 feet, had been
+found off the coast of South America, but this report was altogether
+discredited on additional investigation in these localities. The ship
+Challenger, which in 1872-74 made a voyage round the globe for the
+express purpose of taking deep sea soundings in all the oceans,
+found the greatest depth touched in the Pacific Ocean less than 3,000
+fathoms, and the lowest in the Atlantic 3,875 fathoms, as given above.
+
+
+THE ARMY OF THE REVOLUTION.--It is not positively known how many men
+from the colonies served in the war. The official tabular statement
+indicates a total off recorded years of enlistment and not a total of
+the the men who served. Hence, a man who served from April 19, 1775,
+until the formal cessation of hostilities, April 19, 1783 counted
+as eight men in the aggregate. In this basis of enlisted years, the
+following table gives the contribution various States: New Hampshire,
+12,497; Massachusetts, 69,907; Rhode Island, 5,908; Connecticut,
+31,939; New York, 17,781; New Jersey, 10,726; Pennsylvania, 25,678;
+Delaware, 2,386; Maryland, 13,912; Virginia, 26,678; North Carolina,
+7,263; South Carolina, 6,417; Georgia, 2,679; Total, 233,771.
+
+
+THE WORLD'S DECISIVE BATTLES.--The fifteen decisive battles of the
+world from the fifth century before Christ to the beginning of the
+nineteenth century of the present era, are as follows:
+
+The battle of Marathon, in which the Persian hosts were defeated by
+the Greeks under Miltiades, B.C. 490.
+
+The defeat of the Athenians at Syracuse, B.C. 413.
+
+The battle of Arhela, in which the Persians under Darius were defeated
+by the invading Greeks under Alexander the Great, B.C. 331.
+
+The battle of the Metanrus, in which the Carthaginian forces under
+Hasdrubal were overthrown by the Romans, B.C. 207. Victory of the
+German tribes under Arminins over the Roman legions under Varus,
+A.D. 9. (The battle was fought in what is now the province of Lippe,
+Germany, near the source of the river Ems.)
+
+Battle of Chalons, where Attila the terrible King of the Huns, was
+repulsed by the Romans under Aetius, A.D. 451
+
+Battle of Tours, in which the Saracen Turks invading Western Europe
+were utterly overthrown by the Franks under Charles Martel, A.D. 732.
+
+Battle of Hastings, by which William the Conqueror became the ruler of
+England, Oct. 14, 1066.
+
+Victory of the French under Joan of Arc over the English at Orleans,
+April 29, 1429.
+
+Defeat of the Spanish Armada by the English naval force, July 29 and
+30, 1588.
+
+Battle of Blenheim, in which the French and Bavarians were defeated
+by the allied armies of Great Britain and Holland under the Duke of
+Marlborough, Aug. 2, 1704.
+
+Battle of Pultowa, the Swedish army under Charles XII, defeated by the
+Russians under Peter the Great, July 8, 1709. Victory of the American
+army under General Gates over the British under General Burgoyne at
+Saratoga, Oct. 17, 1777.
+
+Battle of Valmy where the allied armies of Prussia and Austria were
+defeated by the French under Marshal Kellerman. Sept. 20, 1792.
+
+Battle of Waterloo, the allied forces of the British and Prussians
+defeated the French under Napoleon, the final overthrow of the great
+commander, June 18, 1815.
+
+These battles are selected as decisive, because of the important
+consequences that followed them. Few students of history, probably,
+would agree with Prof. Creasy, in restricting the list as he does.
+Many other conflicts might be noted, fraught with great importance to
+the human race, and unquestionably "decisive" in their nature; as,
+for instance, the victory of Sobieski over the Turkish army at Vienna,
+Sept. 12, 1683. Had the Poles and Austrians been defeated there, the
+Turkish general might readily have fulfilled his threat "to stable his
+horses in the Church of St. Peter's at Rome," and all Western Europe
+would, no doubt, have been devastated by the ruthless and bloodthirsty
+Ottomans. Of important and decisive battles since that of Waterloo
+we may mention in our own Civil War those of Gettysburg, by which the
+invasion of the North was checked, and at Chattanooga, Nov. 23 and 25,
+1863, by which the power of the Confederates in the southwest received
+a deadly blow.
+
+
+THE WANDERING JEW.--There are various versions of the story of "The
+Wandering Jew," the legends of whom have formed the foundation of
+numerous romances, poems and tragedies. One version is that this
+person was a servant in the house of Pilate, and gave the Master a
+blow as He was being dragged out of the palace to go to His death.
+A popular tradition makes the wanderer a member of the tribe of
+Naphtali, who, some seven or eight years previous to the birth of the
+Christ-child left his father to go with the wise men of the East whom
+the star led to the lowly cot in Bethlehem. It runs, also, that the
+cause of the killing of the children can be traced to the stories this
+person related when he returned to Jerusalem of the visit of the wise
+men, and the presentation of the gifts they brought to the Divine
+Infant, when He was acknowledged by them to be the king of the Jews,
+He was lost sight of for a time, when he appeared as a carpenter who
+was employed in making the cross on which the Saviour was to be lifted
+up into the eyes of all men. As Christ walked up the way to Calvary,
+He had to pass the workshop of this man, and when He reached its
+door, the soldiers, touched by the sufferings of the Man of Sorrows,
+besought the carpenter to allow Him to rest there for a little, but
+he refused, adding insult to a want of charity. Then it is said that
+Christ pronounced his doom, which was to wander over the earth until
+the second coming. Since that sentence was uttered, he has wandered,
+courting death, but finding it not, and his punishment, becoming more
+unbearable as the generations come and go. He is said to have appeared
+in the sixteenth, seventeenth, and even as recently as the eighteenth
+century, under the names of Cartaphilus, and Ahasuerus, by which the
+Wandering Jew has been known. One of the legends described him as a
+shoemaker of Jerusalem, at whose door Christ desired to rest on the
+road to Calvary, but the man refused, and the sentence to wander was
+pronounced.
+
+
+SOME MEMORABLE DARK DAYS.--During the last hundred years there have
+been an unusually large number of dark days recorded. As has been
+suggested by several writers, this may have been the result of the
+careful scientific observations of modern times, as well as of the
+frequency of these phenomena. The dark day in the beginning of this
+century about which so much has been said and written occurred Oct.
+21, 1816. The first day of the same month and year is also represented
+as "a close dark day." Mr. Thomas Robie, who took observations at
+Cambridge, Mass., has this to offer in regard to the phenomenon. "On
+Oct. 21 the day was so dark that people were forced to light candles
+to eat their dinners by; which could not he from an eclipse, the solar
+eclipse being the fourth of that month." The day is referred to by
+another writer as "a remarkable dark day in New England and New York,"
+and it is noted, quaintly by a third, that "in October, 1816, a dark
+day occurred after a severe winter in New England." Nov. 26, 1816,
+was a dark day in London, and is described "in the neighborhood of
+Walworth and Camberwell so completely dark that some of the coachmen
+driving stages were obliged to get down and lead their horses with
+a lantern." The famous dark day in America was May 19, 1780. The
+phenomenon began about 10 o'clock in the forenoon. The darkness
+increased rapidly, and "in many places it was impossible to read
+ordinary print." There was widespread fear. Many thought that the Day
+of Judgment was at hand. At that time the Legislature of Connecticut
+was in session at Hartford. The House of Representatives, being unable
+to transact their business, adjourned. A proposal to adjourn the
+council was under consideration. When the opinion of Colonel Davenport
+was asked, he answered: "I am against an adjournment. The day of
+judgment is approaching or it is not. If it is not, there is no cause
+for adjournment: if it is, I choose to be found doing my duty. I wish,
+therefore, that candles may be brought." In Whittier's "Tent on the
+Beach" is given a beautiful poetical version of this anecdote. It is
+suggested by several authorities that the cause of the dark day in
+1780 should be attributed simply to the presence of ordinary clouds
+of very unusual volume and density. These instances are, of course,
+grouped with phenomena of which not a great deal is known, and can in
+no way be classed with those occurrances occasioned by the smoke from
+extensive forest tires, volcanic eruptions, or fogs.
+
+
+THE REMARKABLE STORY OF CHARLIE ROSS.--Charlie Ross was the son of
+Christian K. Ross of Germantown, Pa., and at the time of his
+disappearance was a little over 4 years of age. The child and a brother
+6 years old were playing July 1, 1874, in the streets of Germantown,
+when a couple of men drove up in a buggy and persuaded the children,
+with promises of toys and candies, to get in and ride with them in the
+vehicle. After driving around the place for a little time, the older
+brother, Walter Ross, was put out of the conveyance, and the strangers
+gave him 25 cents, telling him to go to a store near at hand and buy
+some candy and torpedoes for himself and Charlie. Walter did as he was
+told, but when he came out of the store the men with Charlie and the
+vehicle had disappeared. It was believed at first by the relatives and
+friends of the missing boy that he would be returned in a short time, as
+they supposed he might have been taken by some drunken men. Time passed,
+however, but no trace of the child had been discovered. In a few weeks a
+letter was received by Mr. Ross to the effect that if he would pay
+$20,000 his son would be returned, but, that the parent need not search
+for Charlie, as all efforts to find the abducted boy or his captors
+would only be attended with failure; and it was stated that if this
+amount was not paid, Charlie would be killed. The father answered this
+and a long correspondence ensued, while the search was prosecuted in all
+directions. Mr. Ross wanted the child delivered at the time the money
+was paid, but to this the abductors refused to agree. It is stated that
+more than $50,000 were expended to recover the child. At one time two
+gentlemen were two days in Fifth Avenue Hotel, New York, with the
+$20,000 ransom money to be given to the child-thieves, but they did not
+appear. The search was continued, and the officers of the law were
+looking up any and all evidence, until they had located the two men.
+These were found Dec. 4, 1874, committing a burglary in the house of
+Judge Van Brunt, Bay Ridge, L. I.; the burglary was discovered, the
+burglars seen and shot by persons residing in an adjoining residence.
+One of the men was killed instantly, the other lived several hours, and
+confessed that he and his companion had abducted Charlie Ross, but that
+the dead thief, Mosher by name, was the one who knew where the boy was
+secreted. Walter Ross identified the burglars as the men who had enticed
+him and Charlie into the buggy. There the case rested. No new fact has
+been developed. The missing child has never been found. Many times have
+children been reported who resembled Charlie, and Mr. Ross has traveled
+far and near in his endless search, only to return sadly and report that
+his boy was still missing. No case in recent years has excited such
+universal sympathy as that of Charlie Ross.
+
+
+THE BLUE LAWS ON SMOKING.--There were some very stringent laws in
+Massachusetts against the use of tobacco in public, and while the
+penalties were not so heavy, yet they were apparently rigidly enforced
+for a time. We quote from a law passed in October, 1632, as follows:
+"It is ordered that noe person shall take any tobacco publiquely,
+under paine of punishment; also that every one shall pay 1_d._ for every
+time hee is convicted of takeing tobacco in any place, and that any
+Assistant shall have power to receave evidence and give order
+for levyeing of it, as also to give order for the levyeing of the
+officer's charge. This order to begin the 10th of November next."
+In September, 1634, we discover another law on the same article:
+"Victualers, or keepers of an Ordinary, shall not suffer any tobacco
+to be taken in their howses, under the penalty of 5_s._ for every
+offence, to be payde by the victuler, and 12_d._ by the party that
+takes it. Further, it is ordered, that noe person shall take tobacco
+publiquely, under the penalty of 2_s._ 6_d._, nor privately, in his owne
+house, or in the howse of another, before strangers, and that two
+or more shall not take it togeather, anywhere, under the aforesaid
+penalty for every offence." In November, 1637, the record runs: "All
+former laws against tobacco are repealed, and tobacco is sett at
+liberty;" but in September, 1638, "the [General] Court, finding that
+since the repealing of the former laws against tobacco, the same is
+more abused then before, it hath therefore ordered, that no man shall
+take any tobacco in the fields, except in his journey, or at meale
+times, under paine of 12_d._ for every offence; nor shall take any
+tobacco in (or so near) any dwelling house, barne, corne or hay rick,
+as may likely indanger the fireing thereof, upon paine of 10s. for
+every offence; nor shall take any tobacco in any inne or common
+victualing house, except in a private roome there, so as neither the
+master of the same house nor any other guests there shall take offence
+thereat, which if they do, then such person is fourthwith to forbeare,
+upon paine of 12_s._ 6_d._ for every offence. Noe man shall kindle fyre by
+gunpowder, for takeing tobacco, except in his journey, upon paine of
+12_d._ for every offence."
+
+
+THE REMARKABLE CAVES--WYANDOTTE AND MAMMOTH.--Wyandotte Cave is in
+Jennings township, Crawford county, Ind., near the Ohio river. It is
+a rival of the great Mammoth Cave in grandeur and extent. Explorations
+have been made for many miles. It excels the Mammoth Cave in the
+number and variety of its stalagmites and stalactites, and in the
+size of several of its chambers. One of these chambers is 350 feet
+in length, 245 feet in height, and contains a hill 175 feet high, on
+which are three fine stalagmites. Epsom salts, niter and alum have
+been obtained from the earth of the cave. The Mammoth Cave is in
+Edmondson county, near Green River, about seventy-five miles from
+Louisville. Its entrance is reached by passing down a wild, rocky
+ravine through a dense forest. The cave extends some nine miles. To
+visit the portions already traversed, it is said, requires 150 to 200
+miles of travel. The cave contains a succession of wonderful avenues,
+chambers, domes, abysses, grottoes, lakes, rivers, cataracts and other
+marvels, which are too well known to need more than a reference. One
+chamber--the Star--is about 500 feet long, 70 feet wide, 70 feet high,
+the ceiling of which is composed of black gypsum, and is studded with
+innumerable white points, that by a dim light resemble stars, hence
+the name of the chamber. There are avenues one and a half and even
+two miles in length, some of which are incrusted with beautiful
+formations, and present the appearance of enchanted palace halls.
+There is a natural tunnel about three-quarters of a mile long, 100
+feet wide, covered with a ceiling of smooth rock 45 feet high. There
+is a chamber having an area of from four to five acres, and there are
+domes 200 and 300 feet high. Echo River is some three-fourths of a
+mile in length, 200 feet in width at some points, and from 10 to 30 in
+depth, and runs beneath an arched ceiling of smooth rock about 15 feet
+high, while the Styx, another river, is 450 feet long, from 15 to 40
+feet wide, and from 30 to 40 feet deep, and is spanned by a natural
+bridge. Lake Lethe has about the same length and width as the river
+Styx, varies in depth from 3 to 40 feet, lies beneath a ceiling some
+90 feet above its surface, and sometimes rises to a height of 60 feet.
+There is also a Dead Sea, quite a somber body of water. There are
+several interesting caves in the neighborhood, one three miles long
+and three each about a mile in length.
+
+
+THE SOUTH SEA BUBBLE.--The "South Sea Bubble," as it is generally
+called, was a financial scheme which occupied the attention of
+prominent politicians, communities, and even nations in the early
+part of the eighteenth century. Briefly the facts are: In 1711 Robert
+Hartley, Earl of Oxford, then Lord Treasurer, proposed to fund a
+floating debt of about £10,000,000 sterling, the interest, about
+$600,000, to be secured by rendering permanent the duties upon wines,
+tobacco, wrought silks, etc. Purchasers of this fund were to become
+also shareholders in the "South Sea Company," a corporation to have
+the monopoly of the trade with Spanish South America, a part of the
+capital stock of which was to be the new fund. But Spain, after the
+treaty of Utrecht, refused to open her commerce to England, and the
+privileges of the "South Sea Company" became worthless. There were
+many men of wealth who were stockholders, and the company continued
+to flourish, while the ill success of its trading operations was
+concealed. Even the Spanish War of 1718 did not shake the popular
+confidence. Then in April, 1720, Parliament, by large majorities in
+both Houses, accepted the company's plan for paying the national debt,
+and after that a frenzy of speculation seized the nation, and the
+stock rose to £300 a share, and by August had reached £1,000 a share.
+Then Sir John Blunt, one of the leaders, sold out, others followed,
+and the stock began to fall. By the close of September the company
+stopped payment and thousands were beggared. An investigation ordered
+by Parliament disclosed much fraud and corruption, and many prominent
+persons were implicated, some of the directors were imprisoned, and
+all of them were fined to an aggregate amount of £2,000,000 for the
+benefit of the stockholders. A great part of the valid assets was
+distributed among them, yielding a dividend of about 33 per cent.
+
+
+AREA OF NORTH AMERICA.--The following figures show the extent of
+the United States as compared with the British possessions in
+North America: United States, 3,602,884 square miles. British
+possessions--Ontario, 121,260; Quebec, 210,020; Nova Scotia, 18,670;
+New Brunswick, 27,037; British Columbia, 233,000; Manitoba, 16,000;
+N.W. and Hudson Bay Territories, 2,206,725; Labrador and Arctic Ocean
+Islands, make a total of 3,500,000.
+
+
+       *       *       *       *       *
+
+[Illustration: HOUSEHOLD RECIPES]
+
+HOUSEHOLD RECIPES
+
+
+MISCELLANEOUS.
+
+AXLE GREASE.--1. Water, 1 gallon; soda, 1/3 pound; palm oil, 10
+pounds. Mix by heat, and stir till nearly cold.
+
+2. Water, rape oil, of each 1 gallon; soda, 1/3 pound; palm oil, 1/4
+pound.
+
+3. Water, 1 gallon; tallow, 3 pounds; palm oil, 6 pounds; soda, 1/2
+pound. Heat to 210 deg. Fahrenheit and stir until cool.
+
+4. Tallow, 8 pounds; palm oil, 10 pounds; plumbago, 1 pound. Makes a
+good lubricator for wagon axles.
+
+HOW TO SHELL BEANS EASY.--Pour upon the pods a quantity of scalding
+water, and the beans will slip very easily from the pod. By pouring
+scalding water on apples the skin may be easily slipped off, and much
+labor saved.
+
+HOW TO CLEAN BED-TICKS.--Apply Poland starch, by rubbing it on thick
+with a cloth. Place it in the sun. When dry, rub it if necessary. The
+soiled part will be clean as new.
+
+HOW TO WASH CARPETS.--Shake and beat it well; lay it upon the floor
+and tack it firmly; then with a clean flannel wash it over with a
+quart of bullock's gall mixed with three quarts of soft, cold water,
+and rub it off with a clean flannel or house-cloth. Any particular
+dirty spot should be rubbed with pure gall.
+
+HOW TO CLEAN CARPETS.--Before proceeding to sweep a carpet a few
+handfuls of waste tea-leaves should be sprinkled over it. A stiff hair
+broom or brush should be employed, unless the carpet is very dirty,
+when a whisk or carpet-broom should be used, first followed by another
+made of hair, to take off the loose dust. The frequent use of a stiff
+carpet-broom soon wears off the beauty of the best carpet. An ordinary
+clothes brush is best adapted for superior carpets. When carpets are
+very dirty they should be cleaned by shaking and beating.
+
+Beat it well with a stick in the usual manner until all the dust is
+removed, then take out the stains, if any, with lemon or sorrel-juice.
+When thoroughly dry rub it all over with the crumb of a hot wheaten
+loaf, and if the weather is very fine, let hang out in the open air
+for a night or two. This treatment will revive the colors, and make
+the carpet appear equal to new.
+
+TO REMOVE SPOTS ON CARPETS.--A few drops of carbonate of ammonia,
+and a small quantity of warm rain water, will prove a safe and easy
+antacid, etc., and will change, if carefully applied, discolored spots
+upon carpets, and indeed, all spots, whether produced by acids or
+alkalies. If one has the misfortune to have a carpet injured by
+whitewash, this will immediately restore it.
+
+HOW TO REMOVE INK SPOTS ON CARPETS.--As soon as the ink has been
+spilled, take up as much as you can with a sponge, and then pour on
+cold water repeatedly, still taking up the liquid; next rub the place
+with a little wet oxalic acid or salt of sorrel, and wash it off
+immediately with cold water, and then rub on some hartshorn.
+
+CLEANING AND SCOURING OF CLOTH.--The common method of cleaning cloth
+is by beating and brushing, unless when very dirty, when it undergoes
+the operation of scouring. This is best done on the small scale, as
+for articles of wearing apparel, etc., by dissolving a little curd
+soap in water, and after mixing it with a little ox-gall, to touch
+over all the spots of grease, dirt, etc., with it, and to rub them
+well with a stiff brush, until they are removed, after which the
+article may be well rubbed all over with a brush or sponge dipped
+into some warm water, to which the previous mixture and a little more
+ox-gall has been added. When this has been properly done, it only
+remains to thoroughly rinse the article in clean water until the
+latter passes off uncolored, when it must be hung up to dry. For dark,
+colored cloths the common practice is to add some Fuller's-earth to
+the mixture of soap and gall. When nearly dry the nap should be
+laid right and the article carefully pressed, after which a brush,
+moistened with a drop or two of olive oil, is passed several times
+over it, which will give it a superior finish.
+
+Cloth may also be cleaned in the dry way, as follows: First remove the
+spots, as above, and when the parts have dried, strew clean, damp sand
+over it, and beat it in with a brush, after which brush the article
+with a hard brush when the sand will readily come out, and bring the
+dirt with it. Black cloth which is very rusty should receive a coat of
+reviver after drying, and be hung up until the next day, when it
+may be pressed and finished off as before. Scarlet cloth requires
+considerable caution. After being thoroughly rinsed, it should be
+repeatedly passed through cold spring water, to which a tablespoonful
+or two of solution of tin has been added. If much faded, it should
+be dipped in a scarlet dye-bath. Buff cloth is generally cleansed by
+covering it with a paste made with pipe-clay and water, which, when
+dry,-is rubbed and brushed off.
+
+RENOVATION OF CLOTH.--The article undergoes the process of scouring
+before described, and, after being well rinsed and drained, it is put
+on a board, and the thread-bare parts rubbed with a half-worn hatter's
+card, filled with flocks, or with a teazle or a prickly thistle, until
+a nap is raised. It is next hung up to dry, the nap laid the right
+way with a hard brush, and finished as before. When the cloth is much
+faded, it is usual to give it a dip, as it is called, or to pass it
+through a dye-bath, to freshen up the color.
+
+HOW TO REVIVE THE COLOR OF BLACK CLOTH.--If a coat, clean it well,
+then boil from two to four ounces of logwood in your copper, or
+boiler, for half an hour; dip your coat in warm water, and squeeze it
+as dry as you can, then put it into the copper and boil it for half an
+hour. Take it out, and add a piece of green copperas, about the size
+of a horse-bean; boil it another half hour, then draw it, and hang it
+in the air for an hour or two; take it down; rinse it in two or three
+cold waters; dry it, and let it be well brushed with a soft brush, over
+which a drop or two of the oil of olives has been rubbed, then stroke
+your coat regularly over.
+
+HOW TO RESTORE CRAPE.--Skimmed milk and water, with a little bit of
+glue in it, made scalding hot, is excellent to restore rusty Italian
+crape. If clapped and pulled dry like muslin, it will look as good
+as new; or, brush the veil till all the dust is removed, then fold
+it lengthwise, and roll it smoothly and tightly on a roller. Steam it
+till it is thoroughly dampened, and dry on the roller.
+
+HOW TO CLEANSE FEATHER BEDS.--When feather beds become soiled and
+heavy they may be made clean and light by being treated in the
+following manner: Rub them over with a stiff brush, dipped in hot
+soap-suds. When clean lay them on a shed, or any other clean place
+where the rain will fall on them. When thoroughly soaked let them dry
+in a hot sun for six or seven successive days, shaking them up well
+and turning them over each day. They should be covered over with a
+thick cloth during the night; if exposed to the night air they will
+become damp and mildew. This way of washing the bed-ticking and
+feathers makes them very fresh and light, and is much easier than
+the old-fashioned way of emptying the beds and washing the feathers
+separately, while it answers quite as well. Care must be taken to dry
+the bed perfectly before sleeping on it. Hair mattresses that have
+become hard and dirty can be made nearly as good as new by ripping
+them, washing the ticking, and picking the hair free from bunches and
+keeping it in a dry, airy place several days. Whenever the ticking
+gets dry fill it lightly with the hair, and tack it together. HOW TO
+CUT UP AND CURE PORK.--Have the hog laid on his back on a stout, clean
+bench; cut off the head close to the base. If the hog is large, there
+will come off a considerable collar, between head and shoulders,
+which, pickled or dried, is useful for cooking with vegetables.
+Separate the jowl from the face at the natural joint; open the skull
+lengthwise and take out the brains, esteemed a luxury. Then with a
+sharp knife remove the back-bone the whole length, then the long
+strip of fat underlying it, leaving about one inch of fat covering the
+spinal column.
+
+The leaf lard, if not before taken out for the housewife's
+convenience, is removed, as is also the tenderloin--a fishy-shaped
+piece of flesh--often used for sausage, but which makes delicious
+steak. The middling or sides are now cut out, leaving the shoulders
+square-shaped and the hams pointed, or they may be rounded to your
+taste. The spare-ribs are usually wholly removed from the sides, with
+but little meat adhering. It is the sides of small, young hogs cured
+as hams that bear the name of breakfast bacon, The sausage meat comes
+chiefly in strips from the backbone, part of which may also be used as
+steak. The lean trimmings from about the joints are used for sausage,
+the fat scraps rendered up with the backbone lard.
+
+The thick part of the backbone that lies between the shoulders, called
+griskin or chine, is separated from the tapering, bony part, called
+backbone by way of distinction, and used as flesh. The chines are
+smoked with jowls, and used in late winter or spring.
+
+When your meat is to be pickled it should be dusted lightly with
+saltpetre sprinkled with salt, and allowed to drain twenty-four hours;
+then plunge it into pickle, and keep under with a weight. It is good
+policy to pickle a portion of the sides. They, after soaking, are
+sweeter to cook with vegetables, and the grease fried from them is
+much more useful than that of smoked meat.
+
+If your meat is to be dry salted, allow one teaspoonful of pulverized
+saltpetre to one gallon of salt, and keep the mixture warm beside you.
+Put on a hog's ear as a mitten, and rub each piece of meat thoroughly.
+Then pack skin side down, ham upon ham, side upon side, strewing on
+salt abundantly. It is best to put large and small pieces in different
+boxes for the convenience of getting at them to hang up at the
+different times they will come into readiness. The weather has so much
+to do with the time that meat requires to take salt that no particular
+time can be specified for leaving it in.
+
+The best test is to try a medium-sized ham; if salt enough, all
+similar and smaller pieces are surely ready, and it is well to
+remember that the saltness increases in drying. Ribs and steaks should
+be kept in a cold, dark place, without salting, until ready for use.
+If you have many, or the weather is warm, they keep better in pickle
+than dry salt. Many persons turn and rub their meat frequently. We
+have never practiced this, and have never lost any.
+
+When the meat is ready for smoking, dip the hocks of the joints in
+ground black pepper and dust the raw surface thickly with it. Sacks,
+after this treatment, may be used for double security, and I think
+bacon high and dry is sweeter than packed in any substance. For
+sugar-cured hams we append the best recipe we have ever used, though
+troublesome.
+
+_English Recipe for Sugar-Curing Hams_.--So soon as the meat comes
+from the butcher's hand rub it thoroughly with the salt. Repeat this
+four days, keeping the meat where it can drain. The fourth day rub
+it with saltpetre and a handful of common salt, allowing one pound of
+saltpetre to seventy pounds of meat. Now mix one pound of brown sugar
+and one of molasses, rub over the ham every day for a fortnight, and
+then smoke with hickory chips or cobs. Hams should be hung highest
+in meat-houses, because there they are less liable to the attacks of
+insects, for insects do not so much infest high places--unlike human
+pests.
+
+_Pickle_.--Make eight gallons of brine strong enough to float an egg;
+add two pounds of brown sugar or a quart of molasses, and four ounces
+of saltpetre; boil and skim clean, and pour cold on your meat. Meat
+intended for smoking should remain in pickle about four weeks. This
+pickle can be boiled over, and with a fresh cup of sugar and salt
+used all summer. Some persons use as much soda as saltpetre. It will
+correct acidity, but we think impairs the meat.
+
+WASHING PREPARATION.--Take a 1/4 of a pound of soap, a 1/4 of a
+pound of soda, and a 1/4 of a pound of quicklime. Cut up the soup and
+dissolve it in 1 quart of boiling water; pour 1 quart of boiling water
+over the soda, and 3 quarts of boiling water upon the quicklime.
+The lime must be quick and fresh; if it is good it will bubble up
+on pouring the hot water upon it. Each must be prepared in separate
+vessels. The lime must settle so as to leave the water on the
+top perfectly clear; then strain it carefully (not disturbing the
+settlings) into the washboiler with the soda and soap; let it scald
+long enough to dissolve the soap, then add 6 gallons of soap water.
+The clothes must be put to soak over night, after rubbing soap upon
+the dirtiest parts of them. After having the above in readiness, wring
+out the clothes which have been put in soak, put them on to boil, and
+let each lot boil half an hour; the same water will answer for the
+whole washing. After boiling each lot half an hour drain them from
+the boiling water put them in a tub and pour upon them two or three
+pailsful of clear, hot water; after this they will want very little
+rubbing; then rinse through two waters, blueing the last. When dried
+they will be a beautiful white. After washing the cleanest part of
+the white clothes, take two pails of the suds in which they have been
+washed, put it over the fire and scald, and this will wash all
+the flannels and colored clothes without any extra soap. The white
+flannels, after being well washed in the suds, will require to be
+scalded by turning on a teakettle of boiling water.
+
+
+       *       *       *       *       *
+
+HOW TO DESTROY HOUSEHOLD PESTS
+
+
+HOW TO DESTROY ANTS.--Ants that frequent houses or gardens may he
+destroyed by taking flower of brimstone half a pound and potash
+four ounces; set them in an iron or earthen pan over the fire till
+dissolved and united; afterward beat them to a powder, and infuse a
+little of this powder in water; and wherever you sprinkle it the ants
+will die or fly the place.
+
+HOW TO DESTROY BLACK ANTS.--A few leaves of green wormwood, scattered
+among the haunts of these troublesome insects, is said to be effectual
+in dislodging them.
+
+HOW TO DESTROY RED ANTS.--The best way to get rid of ants, is to set a
+quantity of cracked walnuts or shell-barks on plates, and put them in
+the closet or places where the ants congregate. They are very fond of
+these, and will collect on them in myriads. When they have collected
+on them make a general _auto-da-fe_, by turning nuts and ants together
+into the fire, and then replenish the plates with fresh nuts. After
+they have become so thinned off as to cease collecting on plates,
+powder some camphor and put in the holes and crevices, whereupon the
+remainder of them will speedily depart. It may help the process of
+getting them to assemble on shell-barks, to remove all edibles out of
+their way for the time.
+
+HOW TO DESTROY BLACK BEES.--Place two or three shallow vessels--the
+larger kind of flower-pot saucers will do--half filled with water, on
+the floors where they assemble, with strips of cardboard running from
+the edge of the vessel to the floor, at a gentle inclination; these
+the unwelcome guests will eagerly ascend, and so find a watery grave.
+
+HOW TO DESTROY BED-BUGS.--1. When they have made a lodgement in the
+wall, fill all the apertures with a mixture of soft soap and scotch
+snuff. Take the bedstead to pieces, and treat that in the same way. 2.
+A strong decoction of red pepper applied to bedsteads will either kill
+the bugs or drive them away. 3. Put the bedstead into a close room and
+set fire to the following composition, placed in an iron pot upon the
+hearth, having previously closed up the chimney, then shut the door,
+let them remain a day: sulphur nine parts; saltpetre, powdered, one
+part. Mix. Be sure to open the door of the room five or six hours
+before you venture to go into it a second time. 4. Rub the bedstead
+well with lampoil; this alone is good, but to make it more effectual,
+get ten cents worth of quicksilver and add to it. Put it into all the
+cracks around the bed, and they will soon disappear. The bedsteads
+should first be scalded and wiped dry, then put on with a feather. 5.
+Corrosive sublimate, one ounce; muriatic acid, two ounces; water, four
+ounces; dissolve, then add turpentine, one pint; decoction of tobacco,
+one pint. Mix. For the decoction of tobacco boil one ounce of tobacco
+in a 1/2 pint of water. The mixture must be applied with a paint
+brush. This wash is deadly poison. 6. Rub the bedsteads in the joints
+with equal parts of spirits of turpentine and kerosene oil, and the
+cracks of the surbase in rooms where there are many. Filling up all
+the cracks with hard soap is an excellent remedy.
+
+March and April are the months when bedsteads should be examined to
+kill all the eggs. 7. Mix together two ounces spirits of turpentine,
+one ounce corrosive sublimate, and one pint alcohol. 8. Distilled
+vinegar, or diluted good vinegar, a pint; camphor one-half ounce;
+dissolve. 9. White arsenic, two ounces; lard, thirteen ounces;
+corrosive sublimate, one-fourth ounce; venetian red, one-fourth ounce.
+(deadly poison.) 10. Strong mercurial ointment one ounce; soft soap
+one ounce; oil of turpentine, a pint 11. Gasoline and coaloil are both
+excellent adjuncts, with cleanliness, in ridding a bed or house of
+these pests.
+
+HOW TO DESTROY CATERPILLARS.--Boil together a quantity of rue,
+wormwood, and any cheap tobacco (equal parts) in common water. The
+liquid should be very strong. Sprinkle it on the leaves and young
+branches every morning and evening during the time the fruit is
+ripening.
+
+HOW TO DESTROY COCKROACHES AND BEETLES.--1. Strew the roots of black
+hellebore, at night, in the places infested by these vermin, and they
+will be found in the morning dead or dying. Black hellebore grows in
+marshy grounds, and may be had at the herb shops. 2. Put about a quart
+of water sweetened with molasses in a tin wash basin or smooth glazed
+china bowl. Set it at evening in a place frequented by the bugs.
+Around the basin put an old piece of carpet that the bugs can have
+easy access to the top. They will go down in the water, and stay
+till you come. 3. Take pulverized borax, 4 parts, flour 1 part,
+mix intimately and distribute the mixture in cupboards which are
+frequented by the roaches, or blow it, by means of a bellows, into the
+holes or cracks that are infested by them. 4. By scattering a handful
+of fresh cucumber parings about the house. 5. Take carbonic acid
+and powdered camphor in equal parts; put them in a bottle; they will
+become fluid. With a painter's brush of the size called a sash-tool,
+put the mixture on the cracks or places where the roaches hide; they
+will come out at once. Then kill. 6. Mix up a quantity of fresh
+burned plaster of paris (gypsum, such as is used for making molds and
+ornaments), with wheat flour and a little sugar, and distribute on
+shallow plates and box boards, and place in the corners of the kitchen
+and pantry where they frequent. In the darkness they will feast
+themselves on it. Whether it interferes with their digestion or not,
+is difficult to ascertain, but after three or four nights renewal of
+the preparation, no cockroaches will be found on the premises.
+
+HOW TO DESTROY CRICKETS.--Sprinkle a little quick lime near to the
+cracks through which they enter the room. The lime may be laid down
+overnight, and swept away in the morning. In a few days they will most
+likely all be destroyed. But care must be taken that the children do
+not meddle with the lime, as a very small portion of it getting into
+the eye, would prove exceedingly hurtful. In case of such an accident
+the best thing to do would be to wash the eye with vinegar and water.
+
+HOW TO GET RID OF FLEAS.--Much of the largest number of fleas are
+brought into our family circles by pet dogs and cats. The oil of
+pennyroyal will drive these insects off: but a cheaper method, where
+the herb flourishes, is to throw your cats and dogs into a decoction
+of it once a week. When the herb cannot be got, the oil can be
+procured. In this case, saturate strings with it and tie them around
+the necks of the dogs and cats. These applications should be repeated
+every twelve or fifteen days. Mint freshly cut, and hung round
+a bedstead, or on the furniture, will prevent annoyance from bed
+insects; a few drops of essential oil of lavender will be more
+efficacious.
+
+HOW TO DESTROY FLIES.--1. Take an infusion of quassia, one pint;
+brown sugar, four ounces, ground pepper, two ounces. To be well mixed
+together, and put in small shallow dishes where required. 2. Black
+pepper (powdered), one drachm; brown sugar, one drachm; milk or cream,
+two drachms. Mix, and place it on a plate or saucer where the flies
+are most troublesome. 3. Pour a little simple oxymel (an article to be
+obtained at the druggists), into a common tumbler glass, and place in
+the glass a piece of cap paper, made into the shape of the upper part
+of a funnel, with a hole at the bottom to admit the flies. Attracted
+by the smell, they readily enter the trap in swarms, and by the
+thousands soon collected prove that they have not the wit or the
+disposition to return. 4. Take some jars, mugs, or tumblers, fill them
+half full with soapy water; cover them as jam-pots are covered, with
+a piece of paper, either tied down or tucked under the rim. Let this
+paper be rubbed inside with wet sugar, molasses, honey, or jam, or any
+thing sweet; cut a small hole in the center, large enough for a fly
+to enter. The flies settle on the top, attracted by the smell of
+the bait; they then crawl through the hole, to feed upon the sweets
+beneath. Meanwhile the warmth of the weather causes the soapy water to
+ferment, and produces a gas which overpowers the flies, and they drop
+down into the vessel. Thousands may be destroyed this way, and the
+traps last a long time.
+
+FLY PAPER.--Melt resin, and add thereto while soft, sufficient sweet
+oil, lard, or lamp oil to make it, when cold about the consistency
+of honey. Spread on writing paper, and place in a convenient spot. It
+will soon be filled with ants, flies, and other vermin.
+
+HOW TO EXPEL INSECTS.--All insects dread pennyroyal: the smell of
+it destroys some, and drives others away. At the time that fresh
+pennyroyal cannot be gathered, get oil of pennyroyal; pour some into
+a saucer, and steep in it small pieces of wadding or raw cotton, and
+place them in corners, closet-shelves, bureau drawers, boxes, etc.,
+and the cockroaches, ants, or other insects will soon disappear. It is
+also well to place some between the mattresses, and around the bed. It
+is also a splendid thing for brushing off that terrible little insect,
+the seed tick.
+
+HOW TO DESTROY MICE.--1. Use tartar emetic mingled with some favorite
+food. The mice will leave the premises.
+
+2. Take one part calomel,
+five parts of wheat flour, one part sugar, and one-tenth of a part
+of ultramarine. Mix together in a fine powder and place it in a dish.
+This is a most efficient poison for mice.
+
+3. Any one desirous of keeping seeds from the depredations of mice
+can do so by mixing pieces of camphor gum in with the seeds. Camphor
+placed in drawers or trunks will prevent mice from doing them injury.
+The little animal objects to the odor and keeps a good distance from
+it. He will seek food elsewhere.
+
+4. Gather all kinds of mint and scatter about your shelves, and they
+will forsake the premises.
+
+HOW TO DRIVE AWAY MOSQUITOES.--1. A camphor bag hung up in an
+open casement will prove an effectual barrier to their entrance.
+Camphorated spirits applied as perfume to the face and hands will
+prove an effectual preventive; but when bitten by them, aromatic
+vinegar is the beat antidote.
+
+2. A small amount of oil of pennyroyal sprinkled around the room will
+drive away the mosquitoes. This is an excellent recipe.
+
+3. Take of gum camphor a piece about half the size of an egg, and
+evaporate it by placing it in a tin vessel and holding it over a lamp
+or candle, taking care that it does not ignite. The smoke will soon
+fill the room and expel the mosquitoes.
+
+HOW TO PRESERVE CLOTHING FROM MOTHS.--1. Procure shavings of cedar
+wood and enclose in muslin bags, which should be distributed freely
+among clothes. 2. Procure shavings of camphor wood, and enclose in
+bags. 3. Sprinkle pimento (allspice) berries among the clothes. 4.
+Sprinkle the clothes with the seeds of the musk plant. 5. An ounce of
+gum camphor and one of the powdered shell of red pepper are macerated
+in eight ounces of strong alcohol for several days, then strained.
+With this tincture the furs or cloths are sprinkled over, and rolled
+up in sheets. 6. Carefully shake and brush woolens early in the
+spring, so as to be certain that no eggs are in them; then sew them up
+in cotton or linen wrappers, putting a piece of camphor gum, tied up
+in a bit of muslin, into each bundle, or into the chests and closets
+where the articles are to lie. No moth will approach while the smell
+of the camphor continues. When the gum is evaporated, it must be
+renewed. Enclose them in a moth-proof box with camphor, no matter
+whether made of white paper or white pine, before any eggs are laid on
+them by early spring moths. The notion of having a trunk made of
+some particular kind of wood for this purpose, is nonsense. Furs or
+woolens, put away in spring time, before moth eggs are laid, into
+boxes, trunks, drawers, or closets even, where moths cannot enter,
+will be safe from the ravages of moth-worms, provided none were
+in them that were laid late in the autumn, for they are not of
+spontaneous production.
+
+HOW TO KILL MOTHS IN CARPETS.--Wring a coarse crash towel out of clear
+water, spread it smoothly on the carpet, iron it dry with a good hot
+iron, repeating the operation on all parts of the carpet suspected of
+being infected with moths. No need to press hard, and neither the
+pile nor color of the carpet will he injured, and the moths will be
+destroyed by the heat and steam.
+
+HOW TO DESTROY RATS.--1. When a house is invested with rats which
+refuse to be caught by cheese and other baits, a few drops of the
+highly-scented oil of rhodium poured on the bottom of the cage will
+be an attraction which they cannot refuse. 2. Place on the floor near
+where their holes are supposed to be a thin layer of moist caustic
+potash. When the rats travel on this, it will cause their feet to
+become sore, which they lick, and their tongues become likewise sore.
+The consequence is, that they shun this locality, and seem to inform
+all the neighboring rats about it, and the result is that they soon
+abandon a house that has such mean floors. 3. Cut some corks as thin
+as wafers, and fry, roast, or stew them in grease, and place the
+same in their track; or a dried sponge fried or dipped in molasses
+or honey, with a small quantity of bird lime or oil of rhodium, will
+fasten to their fur and cause them to depart. 4. If a live rat can be
+caught and smeared over with tar or train oil, and afterwards allowed
+to escape in the holes of other rats, he will cause all soon to take
+their departure. 5. If a live rat be caught, and a small bell be
+fastened around his neck, and allowed to escape, all of his brother
+rats as well as himself will very soon go to some other neighbor's
+house. 6. Take a pan, about twelve inches deep, and half fill it with
+water; then sprinkle some bran on the water and set the pan in a place
+where the rats most frequent. In the morning you will find several
+rats in the pan. 7. Flour, three parts; sugar, one-half part; sulphur,
+two parts, and phosphorus, two parts. Smear on meat, and place near
+where the rats are most troublesome. 8. Squills are an excellent
+poison for rats. The powder should be mixed with some fatty substance,
+and spread upon slices of bread. The pulp of onions is also very
+good. Rats are very fond of either. 9. Take two ounces of carbonate of
+barytes, and mix with one pound of suet or tallow, place a portion of
+this within their holes and about their haunts. It is greedily eaten,
+produces great thirst, and death ensues after drinking. This is a very
+effectual poison, because it is both tasteless and odorless. 10. Take
+one ounce of finely powdered arsenic, one ounce of lard; mix these
+into a paste with meal, put it about the haunts of rats. They will eat
+of it greedily. 11. Make a paste of one ounce of flour, one-half gill
+of water, one drachm of phosphorus, and one ounce of flour. Or, one
+ounce of flour, two ounces of powdered cheese crumbs, and one-half
+drachm of phosphorus; add to each of these mixtures a few drops of the
+oil of rhodium, and spread this on thin pieces of bread like butter;
+the rats will eat of this greedily, and it is a sure poison. 12. Mix
+some ground plaster of paris with some sugar and indian meal. Set it
+about on plates, and leave beside each plate a saucer of water. When
+the rats have eaten the mixture they will drink the water and die. To
+attract them toward it, you may sprinkle on the edges of the plates
+a little of the oil of rhodium. Another method of getting rid of rats
+is, to strew pounded potash on their holes. The potash gets into their
+coats and irritates the skin, and the rats desert the place. 13. The
+dutch method: this is said to be used successfully in holland; we
+have, however, never tried it. A number of rats are left together to
+themselves in a very large trap or cage, with no food whatever; their
+craving hunger will, at last, cause them to fight and the weakest will
+be eaten by the others; after a short time the fight is renewed, and
+the next weakest is the victim, and so it goes on till one strong
+rat is left. When this one has eaten the last remains of any of the
+others, it is set loose; the animal has now acquired such a taste for
+rat-flesh that he is the terror of ratdom, going round seeking what
+rat he may devour. In an incredibly short time the premises are
+abandoned by all other rats, which will not come back before the
+cannibal rat has left or has died. 14. Catch a rat and smear him over
+with a mixture of phosphorus and lard, and then let him loose. The
+house will soon be emptied of these pests.
+
+VERMIN, IN WATER.--Go to the river or pond, and with a small net (a
+piece of old mosquito bar will do) collect a dozen or more of the
+small fishes known as minnows, and put them in your cistern, and in
+a short time you will have clear water, the wiggle-tails and
+reddish-colored bugs or lice being gobbled up by the fishes.
+
+
+       *       *       *       *       *
+
+[ILLUSTRATION: ACCIDENTS AND INJURIES AND HOW TO MEET THEM.]
+
+ACCIDENTS AND INJURIES
+
+AND HOW TO MEET THEM
+
+
+As accidents are constantly liable to occur, the importance of knowing
+how best to meet the various emergencies that may arise can hardly be
+over-estimated. In all cases, and under all circumstances, the best
+help to assist a party in this trying moment is _presence of mind_.
+
+HARVEST BUG-BITES.--The best remedy is the use of benzine, which
+immediately kills the insect. A small drop of tincture of iodine has
+the same effect.
+
+BITES AND STINGS OF INSECTS.--Such as bees, wasps, hornets, etc.,
+although generally painful, and ofttimes causing much disturbance,
+yet are rarely attended with fatal results. The pain and swelling
+may generally be promptly arrested by bathing freely with a strong
+solution of equal parts of common salt and baking soda, in warm water;
+or by the application of spirits of hartshorn; or of volatile liniment
+(one part of spirits of hartshorn and two of olive oil). In the
+absence of the other articles, warm oil may be used; or, if this is
+not at hand, apply a paste made from fresh clay-earth. If the sting of
+the insect is left in the wound, as is frequently the case, it should
+always be extracted. If there is faintness, give some stimulant; as, a
+tablespoonful or two of brandy and water, or brandy and ammonia.
+
+MAD DOG BITES.--1. Take immediately warm vinegar or tepid water; wash
+the wound clean therewith and then dry it; pour upon the wound, then,
+ten or twelve drops of muriatic acid. Mineral acids destroy the poison
+of the saliva, by which means the evil effects of the latter are
+neutralized. 2. Many think that the only sure preventive of evil
+following the bite of a rabid dog is to suck the wound immediately,
+before the poison has had time to circulate with the blood. If the
+person bit cannot get to the wound to suck it, he must persuade or pay
+another to do it for him. There is no fear of any harm following
+this, for the poison entering by the stomach cannot hurt a person.
+A spoonful of the poison might be swallowed with impunity, but the
+person who sucks the place should have no wound on the lip or
+tongue, or it might be dangerous. The precaution alluded to is a most
+important one, and should never be omitted prior to an excision
+and the application of lunar caustic in every part, especially the
+interior and deep-seated portions. No injury need be anticipated if
+this treatment is adopted promptly and effectively. The poison of
+hydrophobia remains latent on an average six weeks; the part heals
+over, but there is a pimple or wound, more or less irritable; it then
+becomes painful; and the germ, whatever it is, ripe for dissemination
+into the system, and then all hope is gone. Nevertheless, between
+the time of the bite and the activity of the wound previous to
+dissemination, the caustic of nitrate of silver is a sure preventive;
+after that it is as useless as all the other means. The best mode of
+application of the nitrate of silver is by introducing it solidly into
+the wound.
+
+SERPENTS BITES.--The poison inserted by the stings and bites of many
+venomous reptiles is so rapidly absorbed, and of so fatal a description,
+as frequently to occasion death before any remedy or antidote can be
+applied; and they are rendered yet more dangerous from the fact that
+these wounds are inflicted in parts of the country and world where
+precautionary measures are seldom thought of, and generally at times
+when people are least prepared to meet them. 1. In absence of any
+remedies, the first best plan to adopt on being bitten by any of the
+poisonous snakes is to do as recommended above in Mad Dog Bites--viz.,
+to wash off the place immediately; if possible get the mouth to the
+spot, and forcibly suck out all the poison, first applying a ligature
+above the wound as tightly as can be borne. 2. A remedy promulgated by
+the Smithsonian Institute is to take 30 grs. iodide potassium, 30 grs.
+iodine, 1 oz. water, to be applied externally to the wound by saturating
+lint or batting--the same to be kept moist with the antidote until the
+cure be effected, which will be in one hour, and sometimes instantly. 3.
+An Australian physician has tried and recommends carbolic acid, diluted
+and administered internally every few minutes until recovery is certain.
+4. Another Australian Physician, Professor Halford, of Melbourne
+University, has discovered that if a proper amount of dilute ammonia be
+injected into the circulation of a patient suffering from snake-bite,
+the curative effect is usually sudden and startling, so that, in many
+cases, men have thus been brought back, as it were, by magic, from the
+very shadow of death.
+
+BLEEDING AT THE NOSE.--1. Roll up a piece of paper, and press it under
+the upper lip. 2. In obstinate cases blow a little gum Arabic up the
+nostrils through a quill, which will immediately stop the discharge;
+powdered alum is also good. 3. Pressure by the finger over the small
+artery near the ala (wing) of the nose, on the side where the blood is
+flowing, is said to arrest the hemorrhage immediately.
+
+BLEEDING FROM THE LUNGS.--A NEW York physician has related a case
+in which inhalation of very dry persulphate of iron, reduced to a
+palpable powder, entirely arrested bleeding from the lungs, after all
+the usual remedies, lead, opium, etc., had failed. A small quantity
+was administered by drawing into the lungs every hour during part of
+the night and following day.
+
+BLEEDING FROM THE BOWELS.--The most common cause of this, when not a
+complication of some disease, is hemorrhoids or piles. Should serious
+hemorrhage occur, rest and quiet, and cold water poured slowly over
+the lower portion of the belly, or cloths wet with cold water, or
+better, with ice water applied over the belly and thighs, and to the
+lower end of the bowels, will ordinarily arrest it. In some cases it
+may be necessary to use injections of cold water, or even put small
+pieces of ice in the rectum.
+
+BLEEDING FROM THE MOUTH.--This is generally caused by some injury to
+the cheeks, gums or tongue, but it sometimes occurs without any direct
+cause of this kind, and no small alarm may be caused by mistaking it
+for bleeding from the lungs. Except when an artery of some size
+is injured, bleeding from the mouth can generally be controlled by
+gargling and washing the mouth with cold water, salt and water, or
+alum and water, or some persulphate of iron may be applied to the
+bleeding surface. Sometimes obstinate or even alarming bleeding may
+follow the pulling of a tooth. The best remedy for this is to plug
+the cavity with lint or cotton wet with the solution of persulphate of
+iron, and apply a compress which may be kept in place by closing the
+teeth on it.
+
+BLEEDING FROM THE STOMACH.--_Vomiting blood_.--Hemorrhage from the
+stomach is seldom so serious as to endanger life; but as it may be a
+symptom of some dangerous affection, it is always best to consult a
+physician concerning it. In the meantime, as in all other varieties
+of hemorrhage, perfect quiet should be preserved. A little salt, or
+vinegar, or lemon juice, should be taken at intervals, in a small
+glass of fresh cool water, or ice-water, as ice may be swallowed in
+small pieces, and cloths wet with ice-water, or pounded ice applied
+over the stomach.
+
+BLEEDING FROM VARICOSE VEINS.--Serious and even fatal hemorrhage may
+occur from the bursting of a large varicose or "broken" vein. Should
+such an accident occur, the bleeding may be best controlled, until
+proper medical aid can be procured, by a tight bandage; or a "stick
+tourniquet," remembering that the blood comes toward the heart in
+the veins, and from it in the arteries. The best thing to prevent the
+rupture of varicose or broken veins is to support the limb by wearing
+elastic stockings, or a carefully applied bandage.
+
+BURNS AND SCALDS.--There is no class of accidents that cause such
+an amount of agony, and none which are followed with more disastrous
+results.
+
+1. By putting the burned part under cold water, milk, or other
+bland fluid, instantaneous and perfect relief from all pain will be
+experienced. On withdrawal, the burn should be perfectly covered
+with half an inch or more of common wheaten flour, put on with a
+dredging-box, or in any other way, and allowed to remain until a
+cure is effected, when the dry, caked flour will fall off, or can be
+softened with water, disclosing a beautiful, new and healthy skin,
+in all cases where the burns have been superficial. 2. Dissolve white
+lead in flaxseed oil to the consistency of milk, and apply over the
+entire burn or scald every five minutes. It can be applied with a soft
+feather. This is said to give relief sooner, and to be more permanent
+in its effects, than any other application. 3. Make a saturated
+solution of alum (four ounces to a quart of hot water). Dip a cotton
+cloth in this solution and apply immediately on the burn. As soon as
+it becomes hot or dry, replace it by another, and continue doing so
+as often as the cloth dries, which at first will be every few minutes.
+The pain will immediately cease, and after twenty-four hours of this
+treatment the burn will be healed; especially if commenced before
+blisters are formed. The astringent and drying qualities of the alum
+will entirely prevent their formation. 4. Glycerine, five ounces;
+white of egg, four ounces; tincture of arnica, three ounces. Mix the
+glycerine and white of egg thoroughly in a mortar, and gradually add
+the arnica. Apply freely on linen rags night, and morning, washing
+previously with warm castile soap-suds. 5. Take one drachm of finely
+powdered alum, and mix thoroughly with the white of two eggs and one
+teacup of fresh lard; spread on a cloth, and apply to the parts burnt.
+it gives almost instant relief from pain, and, by excluding the air,
+prevents excessive inflammatory action. The application should be
+changed at least once a day. 6. M. Joel, of the Children's Hospital,
+Lausanne, finds that a tepid bath, containing a couple of pinches of
+sulphate of iron, gives immediate relief to young children who have
+been extensively burned. In a case of a child four years old, a
+bath repeated twice a day--twenty minutes each bath--the suppuration
+decreased, lost its odor, and the little sufferer was soon
+convalescent. 7. For severe scalding, carbolic acid has recently been
+used with marked benefit. It is to be mixed with thirty parts of the
+ordinary oil of lime water to one part of the acid. Linen rags satured
+in the carbolic emulsion are to be spread on the scalded parts, and
+kept moist by frequently smearing with the feather dipped in the
+liquid. Two advantages of this mode of treatment are, the exclusion of
+air, and the rapid healing by a natural restorative action without the
+formation of pus, thus preserving unmarred and personal appearance of
+the patient--a matter of no small importance to some people.
+
+CHOKING.--In case of Choking, a violent slap with the open hand
+between the shoulders of the sufferer will often effect a dislodgment.
+In case the accident occurs with a child, and the slapping process
+does not afford instant relief, it should be grasped by the feet, and
+placed head downwards, and the slapping between the shoulders renewed;
+
+but in case this induced violent suffocative paroxysms it must not
+be repeated. If the substance, whatever it maybe, has entered the
+windpipe, and the coughing and inverting the body fails to dislodge
+it, it is probable that nothing but cutting open the windpipe will
+be of any avail; and for this the services of a surgeon should always be
+procured. If food has stuck in the throat or gullet, the forefinger
+should be immediately introduced; and if lodged at the entrance of the
+gullet, the substance may be reached and extracted, possibly, with the
+forefinger alone, or may be seized with a pair of pincers, if at hand,
+or a curling tongs, or anything of the kind. This procedure may be
+facilitated by directing the person to put the tongue well out, in
+which position it may be retained by the individual himself, or a
+bystander by grasping it, covered with a handkerchief or towel. Should
+this fail, an effort should be made to excite retching or vomiting
+by passing the finger to the root of the tongue, in hopes that the
+offending substance may in this way be dislodged; or it may possibly
+be effected by suddenly and unexpectedly dashing in the face a basin
+of cold water, the shock suddenly relaxing the muscular spasm present,
+and the involuntary gasp at the same time may move it up or down. If
+this cannot be done, as each instant's delay is of vital importance to
+a choking man, seize a fork, a spoon, a penholder, pencil, quill, or
+anything suitable at hand, and endeavor to push the article down
+the throat. If it be low down the gullet, and other means fail, its
+dislodgment may sometimes be effected by dashing cold water on the
+spine, or vomiting may be induced by an emetic of sulphate of zinc
+(twenty grains in a couple of tablespoonfuls of warm water), or of
+common salt and mustard in like manner, or it may be pushed into the
+stomach by extemporizing a probang, by fastening a small sponge to the
+end of a stiff strip of whalebone. If this cannot he done, a surgical
+operation will be necessary. Fish bones or other sharp substances,
+when they cannot be removed by the finger or forceps, may sometimes
+be dislodged by swallowing some pulpy mass, as masticated bread,
+etc. Irregularly shaped substances, a plate with artificial teeth for
+instance, can ordinarily be removed only by surgical interference.
+
+COLIC.--Use a hot fomentation over the abdomen, and a small quantity
+of ginger, pepermint or common tea. If not relieved in a few minutes,
+then give an injection of a quart of warm water with twenty or thirty
+drops of laudanum, and repeat it if necessary. A half teaspoonful of
+chloroform, in a tablespoonful of sweetened water, with or without a
+few drops of spirits of lavender or essence of peppermint, will often
+give prompt relief.
+
+CONVULSIONS.--In small children convulsions frequently happen from
+teething, sometimes from worms or from some irritating substance
+within the stomach or bowels, and sometimes from some affection of the
+brain.
+
+When a child has convulsions, place it immediately in a warm or hot
+bath, and sponge its head with cold water. Then apply a hot mustard
+plaster to the wrists, ankles and soles of the feet, or, in case a
+plaster cannot be obtained, apply a cloth wrung out of hot mustard
+water. Allow these to remain until the skin reddens, and use care that
+the same do not blister. After the fit has subsided, use great care
+against its return by attention to the cause which gave rise to it.
+
+Convulsions in adults must be treated in accordance with the manner
+which gave rise to them. During the attack great care should be taken
+that the party does not injure himself, and the best preventive is
+a cork or a soft piece of wood, or other suitable substance, placed
+between the teeth to prevent biting the tongue and cheeks: tight
+clothing must be removed or loosened; mustard poultices should be
+applied to the extremities and over the abdomen; abundance of fresh
+air should be secured by opening windows and doors, and preventing
+unnecessary crowding of persons around; cold water may be dashed
+on the face and chest; and if there be plethora, with full bounding
+pulse, with evidence of cerebral or other internal congestion, the
+abstraction of a few ounces of blood may be beneficial.
+
+CRAMP.--Spasmodic or involuntary contractions of the muscles generally
+of the extremities, accompanied with great pain. The muscles of the
+legs and feet are the most commonly affected with cramp, especially
+after great exertion. The best treatment is immediately to stand
+upright, and to well rub the part with the hand. The application of
+strong stimulants, as spirits of ammonia, or of anodines, as opiate
+liniments, has been recommended. When cramp occurs in the stomach,
+a teaspoonful of sal volatile in water, or a dram glassful of good
+brandy, should be swallowed immediately. When cramp comes on during
+cold bathing, the limb should be thrown out as suddenly and violently
+as possible, which will generally remove it, care being also taken
+not to become flurried nor frightened, as presence of mind is very
+essential to personal safety on such an occasion. A common cause of
+cramp is indigestion, and the use of acescent liquors; these should be
+avoided.
+
+CUTS.--In case the flow of blood is trifling, stop the bleeding by
+bringing the edges of the wound together, if the flow of blood is
+great, of a bright vermillion color, and flows in spurts or with a
+jerk, an artery is severed, and at once should pressure be made on the
+parts by the finger (between the cut and the heart), until a compress
+is arranged by a tight ligature above the wounded part. Then the
+finger may be taken off, and if the blood still flows, tighten the
+handkerchief or other article that forms the ligature, until it
+ceases. If at this point the attendance of a physician or surgeon
+cannot be secured, take strong silk thread, or wax together three or
+four threads and cut them into lengths of about a foot long. Wash the
+parts with warm water, and then with a sharp hook or small pair of
+pincers in your hand, fix your eye steadfastly upon the wound, and
+directing the ligature to be slightly released, you will see the mouth
+of the artery from which the blood springs. At once seize it, draw it
+out a little while an assistant passes a ligature round it, and ties
+
+it up tight with a double knot. In this way take up in succession
+every bleeding vessel you can see or get hold of. If the wound is too
+high up in a limb to apply the ligature do not lose your presence of
+mind. If it is the thigh, press firmly on the groin; if in the arm,
+with the band-end or ring of a common door-key make pressure above the
+collar bone, and about its middle, against its first rib, which
+lies under it. The pressure should be continued until assistance is
+procured and the vessel tied up. If the wound is on the face, or other
+place where pressure cannot effectually be made, place a piece of ice
+directly over the wound allowing it to remain there until the blood
+coagulates, when it may be removed, and a compress and bandage be
+applied.
+
+After the bleeding is arrested the surrounding blood should be cleared
+away, as well as any extraneous matter then bring the sides of the
+wound into contact throughout the whole depth, in order that they may
+grow together as quickly as possible, retaining them in their position
+by strips of adhesive plaster. If the wound be deep and extensive,
+the wound itself and the adjacent parts must be supported by proper
+bandages. The position of the patient should be such as will relax
+the skin and muscles of the wounded part. Rest, low and unstimulating
+diet, will complete the requirements necessary to a speedy recovery.
+
+HOW TO DISTINGUISH DEATH.--As many instances occur of parties being
+buried alive, they being to all appearance dead, the great importance of
+knowing how to distinguish real from imaginary death need not be
+explained. The appearances which mostly accompany death, are an entire
+stoppage of breathing, of the heart's action; the eyelids are partly
+closed, the eyes glassy, and the pupils usually dilated; the jaws are
+clenched, the fingers partially contracted, and the lips and nostrils
+more or less covered with frothy mucus, with increasing pallor and
+coldness of surface, and the muscles soon become rigid and the limbs
+fixed in their position. But as these same conditions may also exist in
+certain other cases of suspended animation, great care should be
+observed, whenever there is the least doubt concerning it, to prevent
+the unnecessary crowding of the room in which the corpse is, or of
+parties crowding around the body; nor should the body be allowed to
+remain lying on the back without the tongue being so secured as to
+prevent the glottis or orifice of the windpipe being closed by it; nor
+should the face be closely covered; nor rough usage of any kind be
+allowed. In case there is great doubt, the body should not be allowed to
+be inclosed in the coffin, and under no circumstances should burial be
+allowed until there are unmistakable signs of decomposition.
+
+Of the numerous methods proposed as signs for real death, we select
+the following: 1. So long as breathing continues, the surface of
+a mirror held to the mouth and nostrils will become dimmed with
+moisture. 2. If a strong thread or small cord be tied tightly round
+the finger of a living person, the portion beyond the cord or thread
+will become red and swollen--if dead, no change is produced. 3. If the
+hand of a living person is held before a strong light a portion of the
+margin or edges of the fingers is translucent--if dead, every part of
+it is opaque. 4. A coal of fire, a piece of hot iron, or the flame of
+a candle, applied to the skin, if life remains, will blister--if dead
+it will merely sear. 5. A bright steel needle introduced and allowed
+to remain for half an hour in living flesh will be still bright--if
+dead, it will be tarnished by oxydation. 6. A few drops of a solution
+of atropia (two grains to one-half ounce of water) introduced into the
+eye, if the person is alive, will cause the pupils to dilate--if dead,
+no effect will be produced. 7. If the pupil is already dilated, and
+the person is alive, a few drops of tincture of the calabar bean will
+cause it to contract--if dead, no effect will be produced.
+
+DISLOCATIONS.--These injuries can mostly be easily recognized; 1.
+By the deformity that the dislocation gives rise to by comparing the
+alteration in shape with the other side of the body. 2. Loss of some
+of the regular movements of the joints. 3. In case of dislocation,
+surgical aid should be procured at once. While waiting the arrival of
+a physician, the injured portion should be placed in the position most
+comfortable to the patient, and frequent cold bathing or cloths wrung
+out of cold water, applied to the parts affected, so as to relieve
+suffering and prevent inflammation.
+
+FOREIGN BODIES IN EARS.--Great care should be taken in removing
+foreign bodies from the ear, as serious injury may be inflicted. Most
+foreign bodies, especially those of small size, can be easily removed
+by the use of a syringe with warm water, and in most cases no other
+means should be used. Should the first efforts fail, repeat the
+operation. A syringe throwing a moderately small and continuous stream
+is the best adapted for the purpose, and the removal may generally
+be facilitated by inclining the ear downward while using the syringe.
+Severe inflammation may be excited, and serious injury done, by
+rash attempts to seize a foreign body in the ear, with a forceps or
+tweezers, or trying to pick it out with a pin or needle, or with an
+ear scoop. Should it be necessary from any cause to use instruments,
+great care should be observed, and but very little force exerted. It
+has lately been recommended, when foreign bodies cannot be removed by
+syringing the ear, to introduce a small brush or swab of frayed linen
+or muslin cloth, or a bit of sponge, moistened with a solution of
+glue, and keep it in contact with the foreign body until the glue
+adheres, when the body may be easily removed.
+
+INSECTS IN THE EAR.--Insects in the ear may be easily killed by
+pouring oil in the ear, after which remove by syringing. (See foreign
+bodies in ear.)
+
+TO REMOVE HARDENED EAR WAX.--Hardened ear wax may be softened by
+dropping into the ear some oil or glycerine, and then syringing. (See
+foreign bodies in ear.)
+
+FOREIGN BODIES IN EYE.--To remove small particles from the eye, unless
+they have penetrated the globe, or become fixed in the conjunctiva, do
+as follows:
+
+Grasp the upper lid between the thumb and forefinger, lift it from the
+eyeball, and having drawn it down as far as possible outside the lower
+lid, let it slide slowly back to its place, resting upon the lower
+lid as it goes back; and then wipe the edges of the lids with a soft
+handkerchief to remove the foreign substance. This may be repeated a
+number of times, if necessary, without injury. Should this means
+fail, evert the lids and remove the foreign substance, by touching it
+lightly with the fold of a handkerchief, or with the point of a roll
+of paper made like a candle-lighter; or, if necessary, with a small
+pair of forceps. A drop of sweet oil instilled in the eye, while
+perfectly harmless, provokes a flow of tears that will frequently wash
+away any light substance.
+
+Bits of metal, sharp pieces of sand, etc. sometimes penetrate the
+globe of the eye, and, unless removed, may excite so much inflammation
+as to destroy the eye. They should he removed by a competent surgeon.
+
+FAINTING.--Lay the person who has fainted in a current of air, or in
+
+such a position that the air from an open window or door will have
+full play upon the face. Do not allow parties to crowd closely around,
+but give the sufferer plenty of room. Recovery will take place in a
+few minutes. The clothes also may be opened, and cold water sprinkled
+upon the face, hands and chest; and some pungent substance, as
+smelling salts, camphor, aromatic vinegar, etc., may be applied to
+the nostrils; and as soon as able to swallow, a little fresh water, or
+spirits and water, may be given. Persons who faint easily should avoid
+crowded rooms and places where the air is close.
+
+FITS.--See Convulsions.
+
+CLOTHING ON FIRE.--If a woman's clothes catch on fire, let her
+instantly roll herself over and over on the ground. In case any one be
+present, let them throw her down and do the like, and then wrap her up
+in a table-cloth, rug, coat, or the first woolen article that can be
+found.
+
+FRACTURES.--As we can only give general rules for treating the various
+fractures, we would advise any one suffering from such to immediately
+apply to the nearest surgeon, and not rely upon an inexperienced
+party.
+
+FROST-BITE.--Place the party suffering in a room without fire, and
+rub the frozen or frosted parts with snow, or pour ice-water over them
+until sensation begins to return. As soon as a stinging pain is felt,
+and a change of color appears, then cease the rubbing, and apply
+clothes wet with ice-water, and subsequently, if active inflammation
+follow and suppuration results, a solution of carbolic acid in water,
+one part to thirty, should be applied. If mortification set in,
+amputation is generally necessary. Where persons suffer from the
+constitutional effects of cold, hot stimulants should be given
+internally, and the body rubbed briskly with the hands and warm
+flannel.
+
+POISONS, THEIR SYMPTOMS AND ANTIDOTES.--When a person has taken poison,
+the first thing to do is to compel the patient to vomit, and for that
+purpose give any emetic that can be most readily and quickly obtained,
+
+and which is prompt and energetic, but safe in its action. For this
+purpose there is, perhaps, nothing better than a large teaspoonful of
+ground mustard in a tumblerful of warm water, and it has the advantage
+of being almost always at hand. If the dry mustard is not to be had, use
+mixed mustard from the mustard pot. Its operation may generally be
+facilitated by the addition of a like quantity of common table salt. If
+the mustard is not at hand, give two or three teaspoonfuls of powdered
+alum in syrup or molasses, and give freely of warm water to drink; or
+give ten to twenty grains of sulphate of zinc (white vitriol), or twenty
+to thirty grains of ipecac, with one or two grains of tartar emetic, in
+a large cup of warm water, and repeat every ten minutes until three or
+four doses are given, unless free vomiting is sooner produced. After
+vomiting has taken place, large draughts of warm water should be given
+the patient, so that the vomiting will continue until the poisonous
+substances have been thoroughly evacuated, and then suitable antidotes
+should be given. If vomiting cannot be produced, the stomach-pump should
+be used. When it is known what particular kind of poison has been
+swallowed, then the proper antidote for that poison should be given, but
+when this cannot be ascertained, as is often the case, give freely of
+equal parts of calcined magnesia, pulverized charcoal, and sesquioxide
+of iron, in sufficient quantity of water. This is a very harmless
+mixture, and is likely to be of great benefit, as the ingredients,
+though very simple, are antidotes for the most common and active
+poisons. In case this mixture cannot be obtained, the stomach should be
+soothed and protected by the free administration of demulcent,
+mucilaginous or oleaginous drinks, such as the whites of eggs, milk,
+mucilage of gum arabic, or slippery elm bark, flaxseed tea, starch,
+wheat, flour, or arrow-root mixed in water, linseed or olive oil, or
+melted butter or lard. Subsequently the bowels should be moved by some
+gentle laxative, as a tablespoonful or two of castor oil, or a
+teaspoonful of calcined magnesia; and pain or other evidence of
+inflammation must be relieved by the administration of a few drops of
+laudanum, and the repeated application of hot poultices, fomentations
+and mustard plasters. The following are the names of the articles that
+may give rise to poisoning, most commonly used, and their antidote:
+
+MINERAL ACIDS--SULPHURIC ACID (OIL OF VITRIOL), NITRIC ACID (AQUA
+FORTIS), MURIATIC ACID (SPIRITS OF SALTS).--Symptoms: Acid, burning
+taste in the mouth, acute pain in the throat, stomach and bowels;
+frequent vomiting, generally bloody, mouth and lips excoriated,
+shriveled, white or yellow; hiccough, copious stools, more or less
+bloody, with great tenderness in the abdomen; difficult breathing,
+irregular pulse, excessive thirst, while drink increases the pain and
+rarely remains in the stomach; frequent but vain efforts to urinate;
+cold sweats, altered countenance; convulsions generally preceding
+death; nitric acid causes yellow stains; sulphuric acid, black ones.
+Treatment: Mix calcined magnesia in milk or water to the consistence
+of cream, and give freely to drink a glassful every couple of minutes,
+if it can be swallowed. Common soap (hard or soft), chalk, whiting, or
+even mortar from the wall mixed in water, may be given, until
+magnesia can be obtained. Promote vomiting by tickling the throat,
+if necessary, and when the poison is got rid of, flaxseed or elm tea,
+gruel, or other mild drinks. The inflammation which always follows
+wants good treatment to save the patient's life.
+
+VEGETABLE ACIDS--ACETIC, CITRIC, OXALIC, TARTARIC.--Symptoms: Intense
+burning pain of mouth, throat and stomach; vomiting blood which is
+highly acid, violent purging, collapse, stupor, death.
+
+OXALIC ACID is frequently taken in mistake for Epsom salts, to which
+in shops it often bears a strong resemblance. Treatment: Give chalk
+or magnesia in a large quantity of water, or large draughts of lime
+water. If these are not at hand, scrape the wall or ceiling, and give
+the scrapings, mixed with water.
+
+PRUSSIC OR HYDROCYANIC ACID--LAUREL WATER, CYANIDE OF POTASSIUM,
+BITTER ALMOND OIL, ETC.--Symptoms: In large doses almost invariably
+instantaneously fatal, when not immediately fatal, sudden loss of
+sense and control of the voluntary muscles; the odor of the poison
+generally susceptible on the breath. Treatment: Chlorine, in the
+form of chlorine water, in doses of from one to four fluid drachms,
+diluted. Weak solution of chloride lime of soda; water of ammonia
+(spirits of hartshorn) largely diluted may be given, and the vapor
+of it cautiously inhaled. Cold affusion, and chloroform in half
+to teaspoonful doses in glycerine or mucilage, repeated every few
+minutes, until the symptoms are ameliorated. Artificial respiration.
+
+ACONITE--MONKSHOOD, WOLFSBANE.--Symptoms: Numbness and tingling in the
+mouth and throat, and afterwards in other portions of the body, with
+sore throat, pain over the stomach, and vomiting; dimness of vision,
+dizziness, great prostration, loss of sensibility and delirium.
+Treatment: An emetic and then brandy in tablespoonful doses, in
+ice-water, every half hour; spirits of ammonia in half teaspoonful
+doses in like manner; the cold douche over the head and chest, warmth
+to the extremities, etc.
+
+ALKALIES AND THEIR SALTS--CONCENTRATED LYE, WOODASH LYE, CAUSTIC
+POTASH, AMMONIA, HARTSHORN.--Symptoms: Caustic, acrid taste, excessive
+heat in the throat, stomach and [Transcriber's Note: The original text
+reads 'intenstines'] intestines; vomiting of bloody matter, cold sweats,
+hiccough, purging of bloody stools.--Treatment: The common vegetable acids.
+Common vinegar being always at hand, is most frequently used. The fixed
+oils, as castor, flaxseed, almond and olive oils form soaps with the
+alkalies and thus also destroy their caustic effect. They should be given
+in large quantity.
+
+ALCOHOL, BRANDY, AND OTHER SPIRITUOUS LIQUORS.--Symptoms: Confusion of
+thought, inability to walk or stand, dizziness, stupor, highly flushed
+or pale face, noisy breathing.--Treatment: After emptying the stomach,
+pour cold water on the head and back of the neck, rub or slap the
+wrists and palms, and the ankles and soles of the feet, and give
+strong, hot coffee, or aromatic spirits of hartshorn, in teaspoonful
+doses in water. The warmth of the body must be sustained.
+
+ANTIMONY, AND ITS PREPARATIONS. TARTAR EMETIC, ANTIMONIAL WINE,
+KERME'S MINERAL.--Symptoms: Faintness and nausea, soon followed by
+painful and continued vomiting, severe diarrhoea, constriction and
+burning sensation in the throat, cramps, or spasmodic twitchings, with
+symptoms of nervous derangement, and great prostration of strength,
+often terminating in death.--Treatment: If vomiting has not
+been produced, it should be effected by tickling the fauces, and
+administering copious draughts of warm water. Astringment infusions,
+such as of gall, oak bark, Peruvian bark, act as antidotes, and should
+be given promptly. Powdered yellow bark may be used until the infusion
+is prepared, or very strong green tea should be given. To stop the
+vomiting, should it continue, blister over the stomach by applying a
+cloth wet with strong spirits of hartshorn, and then sprinkle on the
+one-eighth to one-fourth of a grain of morphia.
+
+ARSENIC AND ITS PREPARATIONS--RATSBANE, FOWLER'S SOLUTION,
+ETC.--Symptoms: Generally within an hour pain and heat are felt in the
+stomach, soon followed by vomiting, with a burning dryness of the throat
+and great thirst; the matters vomited are generally colored, either
+green yellow, or brownish, and sometimes bloody. Diarrhoea or
+dysentery ensues, while the pulse becomes small and rapid, yet
+irregular. Breathing much oppressed; difficulty in vomiting may occur,
+while cramps, convulsions, or even paralysis often precede death,
+which sometimes takes place within five or six hours after arsenic
+has been taken.--Treatment: Give a prompt emetic, and then hydrate of
+peroxide of iron (recently prepared) in tablespoonful doses every
+ten or fifteen minutes until the urgent symptoms are relieved. In the
+absence of this, or while it is being prepared, give large draughts of
+new milk and raw eggs, limewater and oil, melted butter, magnesia in a
+large quantity of water, or even if nothing else is at hand, flour and
+water, always, however, giving an emetic the first thing, or causing
+vomiting by tickling the throat with a feather, etc. The inflammation
+of the stomach which follows must be treated by blisters, hot
+fomentations, mucilaginous drinks, etc., etc.
+
+BELLADONNA OR DEADLY NIGHT SHADE.--Symptoms: Dryness of the mouth
+and throat, great thirst, difficulty of swallowing, nausea, dimness,
+confusion or loss of vision, great enlargement of the pupils,
+dizziness, delirium and coma.--Treatment: There is no known antidote.
+Give a prompt emetic and then reliance must be placed on continual
+stimulation with brandy, whisky, etc., and to necessary artificial
+respiration. Opium and its preparations, as morphia, laudanum, etc.,
+are thought by some to counteract the effect of belladonna, and may
+be given in small and repeated doses, as also strong black coffee and
+green tea.
+
+BLUE VITRIOL, OR BLUE STONE.--See Copperas.
+
+CANTHARIDES (SPANISH OR BLISTERING FLY) AND MODERN POTATO
+BUG.--Symptoms: Sickening odor of the breath, sour taste, with burning
+heat in the throat, stomach, and bowels; frequent vomiting, often
+bloody; copious bloody stools, great pain in the stomach, with burning
+sensation in the bladder and difficulty to urinate, followed with
+terrible convulsions, delirium and death.--Treatment excite vomiting
+by drinking plentifully of sweet oil or other wholesome oils, sugar
+and water, milk. Or slippery elm tea; give injections of castor oil
+and starch, or warm milk. The inflammatory symptoms which generally
+follow must, be treated by a medical man. Camphorated oil or
+camphorated spirits should be rubbed over the bowels, stomach and
+thighs.
+
+CAUSTIC POTASH.--See Alkalies.
+
+COBALT, OR FLY-POWDER.--Symptoms: Heat and pain in the. Throat and
+stomach, violent retching and vomiting, cold and clammy skin,
+small and feeble pulse, hurried and difficult breathing, diarrhoea,
+etc.--Treatment: An emetic, followed by the free administration of
+milk, eggs, wheat flour and water, and mucilaginous drinks.
+
+COPPER--BLUE VITRIOL, VERDIGRIS OR PICKLES OR FOOD COOKED IN SOUL
+COPPER VESSELS.--Symptoms: General inflammation of the alimentary
+canal, suppression of urine; hiccough, a disagreeable metallic taste,
+vomiting, violent colic, excessive thirst, sense of tightness of the
+throat, anxiety; faintness, giddiness, and cramps and convulsions
+generally precede death.--Treatment: Large doses of simple syrup as
+warm as can be swallowed, until the stomach rejects the amount it
+contains. The whites of eggs and large quantities of milk. Hydrated
+peroxide of iron.
+
+COPPERAS.--See Iron.
+
+CREOSOTE.--CARBOLIC ACID.--Symptoms: Burning pain. Acrid, pungent
+taste, thirst, vomiting, purging, etc.--Treatment: An emetic, and
+the free administration of albumen, as the whites of eggs, or in the
+absence of these, milk, or flour and water.
+
+CORROSIVE SUBLIMATE.--See Mercury.
+
+DEADLY NIGHT-SHADE.--See Belladonna.
+
+FOX-GLOVE, OR DIGITALIS.--Symptoms: Loss of strength, feeble,
+fluttering pulse, faintness, nausea, and vomiting and stupor; cold
+perspiration, dilated pupils, sighing, irregular breathing, and
+sometimes convulsions.--Treatment: After vomiting, give brandy and
+ammonia in frequently repeated doses, apply warmth to the extremities,
+and if necessary resort to artificial respiration.
+
+GASES--CARBONIC ACID, CHLORINE, CYANOGEN, HYDROSULPHURIC ACID,
+ETC.--Symptoms: Great drowsiness, difficult respiration, features
+swollen, face blue as in strangulation.--Treatment: Artificial
+respirations, cold douche, frictions with stimulating substances to
+the surface of the body. Inhalation of steam containing preparations
+of ammonia. Cupping from nape of neck. Internal use of chloroform.
+
+GREEN VITRIOL.--See Iron.
+
+HELLEBORE, OR INDIAN POKE.--Symptoms: Violent vomiting and purging,
+bloody stools, great anxiety, tremors, vertigo, fainting, sinking
+of the pulse, cold sweets and convulsions.--Treatment: Excite speedy
+vomiting by large draughts of warm water, molasses and water, tickling
+the throat with the finger or a feather, and emetics; give oily and
+mucilaginous drinks, oily purgatives, and clysters, acids, strong
+coffee, camphor and opium.
+
+HEMLOCK (CONIUM).--Symptoms: Dryness of the throat, tremors,
+dizziness, difficulty of swallowing, prostration and faintness,
+limbs powerless or paralyzed, pupils dilated, pulse rapid and feeble;
+insensibility and convulsions sometimes precede death.--Treatment:
+Empty the stomach and give brandy in tablespoonful doses, with half
+teaspoonful of spirits of Ammonia, frequently repeated, and if much
+pain and vomiting, give bromide of ammonium in five-grain doses every
+half hour. Artificial respiration may be required.
+
+HENBANE OR HYOSCYAMUS.--Symptoms: Muscular twitching, inability to
+articulate plainly, dimness of vision and stupor; later, vomiting
+and purging, small, intermittent pulse, convulsive movement of the
+extremities and coma. Treatment: Similar to Opium Poisoning, which
+see.
+
+IODINE.--Symptoms: Burning pain in throat, lacerating pain in the
+stomach, fruitless effort to vomit, excessive tenderness of the
+epigastrium. Treatment: Free emesis, prompt administration of starch,
+wheat flour, or arrowroot, beat up in water.
+
+LEAD.--ACETATE OF LEAD, SUGAR OF LEAD, DRY WHITE LEAD, RED LEAD,
+LITHARGE, OR PICKLES, WINE, OR VINEGAR, SWEETENED BY LEAD.--Symptoms:
+When taken in large doses, a sweet but astringent metallic taste exists,
+with constriction in the throat, pain in the region of the stomach,
+painful, obstinate, and frequently bloody vomitings, hiccough,
+convulsions or spasms, and death. When taken in small but long-continued
+doses, it produces colic, called painter's colic; great pain, obstinate
+constipation, and in extreme cases paralytic, symptoms, especially
+wrist-drop, with a blue line along the edge of the gums. Treatment: To
+counteract the poison, give alum in water, one and a half ounce to a
+quart; or, better still, Epsom salts or Glauber salts, an ounce of
+either in a quart of water; or dilute sulphuric acid, a teaspoonful in a
+quart of water. If a large quantity of sugar of lead has been recently
+taken, empty the stomach by an emetic of sulphate of zinc (one drachm in
+a quart of water), giving one-fourth to commence, and repeating smaller
+doses until free vomiting is produced; castor oil should be given to
+clear the bowels, and injections of oil and starch freely administered.
+If the body is cold, use the warm bath.
+
+MEADOW SAFFRON.--See Belladonna.
+
+LAUDANUM.--See Opium.
+
+LUNAR CAUSTIC.--See Silver.
+
+LOBELIA.--Indian Poke.--Symptoms: Excessive vomiting and purging,
+pains in the bowels, contraction of the pupils, delirium, coma, and
+convulsions. Treatment: Mustard over the stomach, and brandy and
+ammonia.
+
+MERCURY.--CORROSIVE SUBLIMATE (bug poisons frequently contain this
+poison), RED PRECIPITATE, CHINESE OR ENGLISH VERMILLION.--Symptoms:
+Acrid, metallic taste in the mouth, immediate constriction and burning
+in the throat, with anxiety and tearing pains in both stomach
+and bowels, sickness, and vomiting of various colored fluids, and
+sometimes bloody and profuse diarrhoea, with difficulty and pain
+in urinating; pulse quick, small and hard; faint sensations, great
+debility, difficult breathing, cramps, cold sweats, syncope and
+convulsions. Treatment: If vomiting does not already exist, emetics
+must be given immediately--albumen of eggs in continuous large doses,
+and infusion of catechu afterwards, sweet milk, mixtures of flour and
+water in successive cupfuls, and to check excessive salivation put a
+half ounce of chlorate of potash in a tumbler of water, and use freely
+as a gargle, and swallow a tablespoonful every hour or two.
+
+MONKSHOOD.--See Arnica.
+
+MORPHINE.--See Opium.
+
+NITRATE OF SILVER (LUNAR CAUSTIC.)--Symptoms: Intense pain and
+vomiting and purging of blood; mucus and shreds of mucus membranes;
+and if these stand they become dark. Treatment: Give freely of a
+solution of common salt in water, which decomposes the poison, and
+afterwards flax-seed or elm bark tea, and after a while a dose of
+castor oil.
+
+NUX VOMICA.--See Strychnine.
+
+OPIUM AND ALL ITS PREPARATIONS--MORPHINE, LAUDANUM, PAREGORIC,
+ETC.--Symptoms: Giddiness, drowsiness, increasing to stupor, and
+insensibility; pulse usually, at first, quirk and irregular,
+and breathing hurried, and afterwards pulse slow and feeble, and
+respiration slow and noisy; the pupils are contracted and the eyes and
+face congested, and later, as death approaches, the extremities become
+cold, the surface is covered with cold, clammy perspiration, and
+the sphincters relax. The effects of opium and its preparations,
+in poisonous doses, appear in from a half to two hours from its
+administration. Treatment: Empty the stomach immediately with an
+emetic or with the stomach pump. Then give very strong coffee without
+milk; put mustard plasters on the wrist and ankles; use the cold
+douche to the head and chest, and if the patient is cold and sinking
+give brandy, or whisky and ammonia. Belladonna is thought by many to
+counteract the poisonous effects of opium, and may be given in
+doses of half to a teaspoonful of the tincture, or two grains of
+the extract, every twenty minutes, until some effect is observed in
+causing the pupils to expand. Use warmth and friction, and if possible
+prevent sleep for some hours, for which purpose the patient should be
+walked about between two persons, and if necessary a bunch of
+switches may be freely used. Finally, as a last resort, use artificial
+respiration, and a persistance in it will sometimes be rewarded with
+success in apparently hopeless cases. Galvanism should also be tried.
+OXALIC ACID.--See Acids.
+
+PHOSPHORUS--FOUND IN LUCIFER MATCHES AND SOME RAT POISONS.--Symptoms:
+Symptoms of irritant poisoning; pain in the stomach and bowels;
+vomiting; diarrhoea; tenderness and tension of the abdomen. Treatment:
+An emetic is to be promptly given; copious draughts containing
+magnesia in suspension: mucilaginous drinks. General treatment for
+inflammatory symptoms.
+
+POISONOUS FISH.--Symptoms: In an hour or two--often in much shorter
+time--after the fish has been eaten, a weight at the stomach comes
+on, with slight vertigo and headache; sense of heat about the head
+and eyes; considerable thirst, and often an eruption of the skin.
+Treatment: After full vomiting, an active purgative should be given
+to remove any of the noxious matter from the intestines. Vinegar and
+water may be drunk after the above remedies have operated, and the
+body may be sponged with the same. Water made very sweet with sugar,
+with aromatic spirits of ammonia added, may be drunk freely as a
+corrective. A solution of cholorate of potash, or of alkali, the
+latter weak, may be given to obviate the effect of the poison. If
+spasms ensue after evacuation, laudanum in considerable doses it
+necessary. If inflammation should occur, combat in the usual way.
+
+POISONOUS MUSHROOMS.--- Symptoms: Nausea, heat and pains in the
+stomach and bowels; vomiting and purging, thirst, convulsions and
+faintings, pulse small and frequent, dilated pupil and stupor, cold
+sweats and death.
+
+Treatment: The stomach and bowels are to be cleared by an emetic of
+ground mustard or sulphate of zinc, followed by frequent doses of
+Glauber of Epsom salts, and large stimulating clysters. After the
+poison is evacuated, either may be given with small quantities of
+brandy and water. But if inflammatory symptoms manifest themselves,
+such stimuli should be avoided, and these symptoms appropriately
+treated.
+
+POTASH.--See Alkali.
+
+PRUSSIC ACID, HYDROCYANIC.--See Acids.
+
+POISON IVY.--Symptoms. Contact with, and with many persons the
+near approach to the vine, gives rise to violent erysipelatous
+inflammation, especially of the face and hands, attended with itching,
+redness, burning and swelling, with watery blisters.
+
+Treatment: Give saline laxatives, and apply weak lead and laudanum,
+or limewater and sweet oil, or bathe the parts freely with spirits of
+nitre. Anointing with oil will prevent poisoning from it.
+
+SALTPETRE, NITRATE OF POTASH.--Symptoms. Only poisonous in large
+quantities, and then causes nausea, painful vomiting, purging,
+convulsions, faintness, feeble pulse, cold feet and hands, with
+tearing pains in stomach and bowels.
+
+Treatment: Treat just as is directed for arsenic, for there is no
+antidote known, and emptying the stomach and bowels with mild drinks
+must be relied on.
+
+SAVINE.--Symptoms: Sharp pains in the bowels, hot skin, rapid pulse,
+violent vomiting and sometimes purging, with great prostration.
+Treatment: Mustard and hot fomentations over the stomach and bowels,
+and ice only allowed in the stomach until the inflammation ceases. If
+prostration comes on, food and stimulants must be given by injection.
+
+STRAMONIUM, THORN-APPLE OR JAMESTOWN WEED.--Symptoms: Vertigo,
+headache, perversion of vision, slight delirium, sense of suffocation,
+disposition to sleep, bowels relaxed and all secretions augmented.
+Treatment: Same as Belladonna.
+
+STRYCHNINE AND NUX VOMICA.--Symptoms: Muscular twitching, constriction
+of the throat, difficult breathing and oppression of the chest; violent
+muscular spasms then occur, continuous in character like lock-jaw, with
+the body bent backwards, sometimes like a bow. Treatment: Give, if
+obtainable, one ounce or more of bone charcoal mixed with water, and
+follow with an active emetic; then give chloroform in teaspoonful doses,
+in flour and water or glycerine, every few minutes while the spasms
+last, and afterwards brandy and stimulants, and warmth of the
+extremities if necessary. Recoveries have followed the free and prompt
+administration of oils or melted butter or lard. In all cases empty the
+stomach if possible.
+
+SULPHATE OF ZINC, WHITE VITRIOL.--See Zinc.
+
+TIN--CHLORIDE OF TIN, SOLUTION OF TIN (USED BY DYERS), OXIDE OF TIN
+OR PUTTY POWDER.--Symptoms: Vomiting, pains in the stomach, anxiety,
+restlessness, frequent pulse, delirium, etc. Treatment: Empty the
+stomach, and give whites of eggs in water, milk in large quantities,
+or flour beaten, up in water, with magnesia or chalk.
+
+TARTAR EMETIC.--See Antimony.
+
+TOBACCO.--Symptoms: Vertigo, stupor, fainting, nausea, vomiting,
+sudden nervous debility, cold sweat, tremors, and at times fatal
+prostration. Treatment: After the stomach is empty apply mustard
+to the abdomen and to the extremities, and give strong coffee, with
+brandy and other stimulants, with warmth to the extremities.
+
+ZINC--OXIDE OF ZINC, SULPHATE OF ZINC, WHITE VITRIOL, ACETATE OF
+ZINC.--Symptoms: Violent vomiting, astringent taste, burning pain in
+the stomach, pale countenance, cold extremities, dull eyes, fluttering
+pulse. Death seldom ensues, in consequence of the emetic effect.
+Treatment: The vomiting may be relieved by copious draughts of warm
+water. Carbonate of soda, administered in solution, will decompose the
+sulphate of zinc. Milk and albumen will also act as antidotes. General
+principles to be observed in the subsequent treatment.
+
+WOORARA.--Symptoms: When taken into the stomach it is inert; when
+absorbed through a wound it causes sudden stupor and insensibility,
+frothing at the mouth and speedy death. Treatment: Suck the wound
+immediately, or cut it out and tie a cord around the limb between the
+wound and the heart. Apply iodine, or iodide of potassium, and give it
+internally, and try artificial respiration.
+
+SCALDS.--See Burns and Scalds.
+
+SPRAINS.--The portions most frequently implicated are the wrist and
+ankle; no matter which portion it may be, however, rest and quietness
+is a very important part of the treatment, and, when possible, in an
+elevated position. If the wrist is sprained it should be carried in a
+sling; if the ankle, it should be supported on a couch or stool. Cold
+lotions (see Bruises) should be freely applied, and irrigation by
+pouring water from a pitcher or tea-kettle resorted to several times a
+day to prevent inflammation. Later, frictions with opodeldoc, or with
+some stimulating liniment, and supporting the parts by pressure made
+with a flannel roller, or laced stocking when the ankle is involved,
+will be useful to restore tone; or strips of adhesive plaster properly
+applied will be useful for the same purpose. Recovery from severe
+sprains is always tedious. It is an old saying "that a bad sprain is
+worse than a broken bone."
+
+STINGS OF BEES AND WASPS.--See Bites and Stings.
+
+SUFFOCATION FROM NOXIOUS GASES, FOUL AIR, FIRE DAMP, ETC.--Remove to
+fresh air and dash cold water over the head, neck and chest; carefully
+apply hartshorn, or smelling salts to the nostrils, and when the
+breathing is feeble or has ceased, resort immediately to artificial
+respiration (see Asphyxia and Drowning). Keep up the warmth of the
+body, and as soon as the patient can swallow give stimulants in small
+quantities.
+
+SUNSTROKE.--This is caused by long exposure in great heat, especially
+when accompanied with great fatigue and exhaustion. Though generally
+happening from exposure to the sun's rays, yet precisely similar
+effects may be and are produced from any undue exposure to great and
+exhaustive heat, such as workmen are exposed to in foundries, gas
+factories, bakeries, and other similar employments. Its first symptom
+is pain in the head and dizziness, quickly followed by loss of
+consciousness, and resulting in complete prostration: sometimes,
+however, the attack is sudden, as in apoplexy. The head is generally
+burning hot, the face, dark and swollen, the breathing labored and
+snoring, and the feet and hands cold. Remove the patient at once to a
+cool and shady place, and lay him down with his head a little raised;
+apply ice or iced water to the head and face; loosen all cloths around
+the neck or waist; bathe the chest with cold water, apply mustard
+plasters, or cloths wetted with turpentine, to the calves and soles of
+the feet, and as soon as the patient can swallow, give weak brandy or
+whisky and water.
+
+     There is no easy road to success--I Thank God for it . . . .
+     A trained man will make his life tall. Without training, you
+     are left on a sea of luck, where thousands go down, while one
+     meets with success.
+                                             JAMES A. GARFIELD.
+
+
+       *       *       *       *       *
+
+[Illustration: THE FAMILY PHYSICIAN]
+
+THE FAMILY PHYSICIAN
+
+
+The following receipts written by DR. J. H. Gunn will be found of
+great value, especially in emergencies:
+
+ASTHMA.--Take hyssop water and poppy water, of each ten ounces; oxymel
+of squills, six ounces; syrup of maiden hair, two ounces. Take one
+spoonful when you find any difficulty in breathing.
+
+AGUE IN THE BREAST.--Take one part of gum camphor, two parts yellow
+bees-wax, three parts clean lard; let all melt slowly, in any vessel
+[earthen best], on stove. Use either cold or warm; spread very thinly
+on cotton or linen cloths, covering those with flannel. No matter if
+the breast is broken, it will cure if persevered in. Do not, no matter
+how painful, cease from drawing milk from the breast that is affected.
+
+AGUE, MIXTURE.--Mix twenty grains quinine with one pint diluted gin or
+port wine, and add ten grains subcarbonate of iron. Dose, a wine-glass
+each hour until the ague is broken, and then two or three times a day
+until the whole has been used.
+
+2. Take Peruvian bark, two ounces; wild cherry tree bark, 1 ounce;
+cinnamon, one drachm; powdered capsicum, one teaspoonful; sulphur,
+one ounce; port wine, two quarts. Let it stand a day or two. Dose, a
+wine-glassful every two or three hours until the disease is broken,
+and then two or three times a day until all is taken.
+
+SPRAINED ANKLE.--Wash the ankle frequently with cold salt and water,
+which is far better than warm vinegar or decoctions of herbs. Keep
+your foot as cold as possible to prevent inflammation, and sit with it
+elevated on a cushion. Live on very low diet, and take every day some
+cooling medicine. By obeying these directions only, a sprained ankle
+has been cured in a few days.
+
+APOPLEXY.--Occurs only in the corpulent or obese, and the gross or
+high livers. To treat, raise the head to a nearly upright position;
+unloose all tight clothes, strings, etc., and apply cold water to the
+head and warm water and warm cloths to the feet. Have the apartment
+cool and well ventilated. Give nothing by the mouth until the
+breathing is relieved, and then only draughts of cold water.
+
+PREPARATION FOR THE CURE OF BALDNESS.--Rum, one pint; alcohol, one
+ounce; distilled water, one ounce, tincture of cantharides, a half
+drachm; carbonate of potash, a half drachm; carbonate of ammonia, one
+drachm. Mix the liquids after having dissolved the salts, and filter.
+After the skin of the head has been wetted with this preparation for
+several minutes, it should be washed with water.
+
+BILIOUS COLIC.--Mix two tablespoonfuls of Indian meal in half a pint
+of cold water; drink it at two draughts.
+
+BILIOUS COMPLAINTS.--Take the root and branch of dandelion, and
+steep it in soft water a sufficient length of time to extract all
+the essence; then strain the liquor and simmer until it becomes quite
+thick. Dose: From one to three glasses a day may be taken with good
+effect.
+
+BLACKBERRY CORDIAL.--To one quart blackberry juice add one pound white
+sugar, one tablespoonful each cloves, allspice, cinnamon and nutmeg.
+Boil together fifteen minutes, and add a wine-glass of whisky, brandy
+or rum. Bottle while hot, cork tight and seal. Used in diarrhea and
+dysentery. Dose, a wine-glassful for an adult, half that quantity
+for a child. It can be taken three or four times a day if the case is
+severe.
+
+BLISTERS.--- On the feet, occasioned by walking, are cured by drawing
+a needleful of worsted thread through them; clip it off at both ends
+and leave it till the skin peals off.
+
+RAISING BLOOD.--Make a tea of white oak bark, and drink freely during
+the day; or take half a pound of yellow dock root, boil in new milk,
+say one quart: drink one gill three times a day, and take one pill of
+white pine pitch every day.
+
+HOW TO STOP BLOOD.--Take the fine dust of tea, or the scrapings of the
+inside of tanned leather. Bind it upon the wound closely, and blood
+will soon cease to flow.
+
+BOILS.--Make a poultice of ginger and flour, and lay it on the boil.
+This will soon draw it to a head.
+
+SWELLED BOWELS IN CHILDREN.--Bathe the stomach of the child with
+catnip steeped, mixed with fresh butter and sugar.
+
+CHILBLAINS.--Dr. Fergus recommends sulphurous acid in this affection.
+It should be applied with a camel's hair brush, or by means of a spray
+producer. One application of this effects a cure. The acid should be
+used pure. A good wash for hands or feet affected with chilblains is
+sulphurous acid, three parts; glycerine, one part, and water one
+part. The acid will be found particularly useful in the irritating,
+tormenting stage of chilblains.
+
+CHILBLAINS AND CHAPPED HANDS.--When chilblains manifest themselves, the
+best remedy not only for preventing their ulcerating, but overcoming the
+tingling, itching pain, and stimulating the circulation of the part to
+healthy action, is the liniment of belladona, two drachms; the liniment
+of aconite, one drachm; carbolic acid, ten drops; collodion flexile, one
+ounce; painted with a camel's hair pencil over their surface. When the
+chilblains vesicate, ulcerate or slough, it is better to omit the
+aconite and apply the other components of the liniment without it. The
+collodion flexile forms a coating or protecting film, which excludes the
+air, while the sedative liniments allay the irritation, generally of no
+trivial nature. For chapped hands we advise the free use of glycerine
+and good oil, in the proportion of two parts of the former to four of
+the latter; after this has been well rubbed into the hands and allowed
+to remain for a little time, and the hands subsequently washed with
+Castile soap and water, we recommend the belladonna and collodion
+flexile to be painted on, and the protective film allowed to remain
+permanently. These complaints not unfrequently invade persons of languid
+circulation and relaxed habit, who should be put on a generous regimen,
+and treated with ferruginous tonics. Obstinate, cases are occasionally
+met with which no local application will remedy, unless some disordered
+state of the system is removed, or the general condition of the
+patient's health improved. Chapped lips are also benefited by the
+stimulating form of application we advocate, but the aconite must not be
+allowed to get on the lips, or a disagreeable tingling results.
+
+CHILBLAIN BALM.--Boil together ten fluid ounces olive oil, two fluid
+ounces Venice turpentine, and one ounce yellow wax; strain, and while
+still warm add, constantly stirring, two and a half drachms balsam of
+Peru and ten grains camphor.
+
+CURE FOR CHILBLAIN.--Make a strong lye by boiling wood ashes in water.
+Put your feet in a small tub and cover them with the lye as hot as you
+can bear it. Gradually add more lye, hotter and hotter. Keep them in
+half an hour, bathing and rubbing them continually, and being very
+careful to keep the lye hot.
+
+CHILBLAIN LOTION.--Dissolve one ounce muriate of ammonia in one-half
+pint cider vinegar, and apply frequently. One-half pint of alcohol may
+be added to this lotion with good effects.
+
+CHILBLAIN OINTMENT.--Take mutton tallow and lard, of each
+three-fourths of a pound avoirdupois; melt, in an iron vessel, and add
+hydrated oxide of iron, two ounces, stirring continually with an iron
+spoon until the mass is of a uniform black color; when nearly cool
+add Venice turpentine, two ounces; Armenian bole, one ounce; oil of
+bergamot, one drachm; rub up the bole with a little olive oil before
+putting it in. Apply several times daily by putting it upon lint or
+linen. It heals the worst cases in a few days.
+
+RUSSIAN REMEDY FOR CHILBLAINS.--Slices of the rind of fully ripe
+cucumbers, dried with the soft parts attached. Previous to use they
+are softened by soaking them in warm water, and are then bound on the
+sore parts with the inner side next them, and left on all night.
+This treatment is said to be adopted for both broken and unbroken
+chilblains. HOW TO CURE ITCHING CHILBLAINS.--Take hydrochloric acid,
+one part, and water, eight parts; mix. Apply on going to bed. This
+must not be used if the skin is broken. Sal ammoniac, two ounces; rum,
+one pint; camphor, two drachms. The affected part is wetted night and
+morning, and when dry is touched with a little simple ointment of any
+kind--cold cream or pomatum.
+
+Oil of turpentine, four ounces; camphor, six drachms; oil of cajeput,
+two drachms. Apply with friction.
+
+HOW TO CURE BROKEN CHILBLAINS.--Mix together four fluid ounces
+collodion, one and a half fluid ounces Venice turpentine, and one
+fluid ounce castor oil.
+
+HOW TO CURE CORNS.--Take equal parts of mercurial and galbanum
+ointments; mix them well together, spread on a piece of soft leather,
+and apply it to the corns morning and evening. In a few days benefit
+will be derived. Take two ounces of gum ammoniac, two ounces of yellow
+wax, and six ounces of verdigris; melt them together, and spread the
+composition on soft leather; cut away as much of the corn as you can,
+then apply the plaster, and renew it every fortnight till the corn
+is away. Get four ounces of white diachylon plaster, four ounces of
+shoemaker's wax, and sixty drops of muriatic acid or spirits of salt.
+Boil them for a few minutes in an earthen pipkin, and when cold roll
+the mass between the hands, and apply it on a piece of white leather.
+Soak the feet well in warm water, then with a sharp instrument pare
+off as much of the corn as can be done without pain, and bind up the
+part with a piece of linen or muslin thoroughly saturated with sperm
+oil, or, which is better, the oil which floats upon the surface of
+the herring or mackerel. After three or four days the dressing may
+be removed by scraping, when the new skin will be found of a soft and
+healthy texture, and less liable to the formation of a new corn than
+before. Corns may be prevented by wearing easy shoes. Bathe the feet
+frequently in lukewarm water, with a little salt or potashes dissolved
+in it. The corn itself will be completely destroyed by rubbing it
+often with a little caustic solution of potash till the soft skin is
+formed. Scrape to a pulp sufficient Spanish garlic, and bind on the
+corn over night, after first soaking it well in warm water, and scrape
+off as much as possible of the hardened portion in the morning. Repeat
+the application as required.
+
+HOW TO CURE SOFT CORNS.--Scrape a piece of common chalk, and put a
+pinch to the soft corn, and bind a piece of linen rag upon it.
+
+HOW TO CURE TENDER CORNS.--A strong solution of tannic acid is said to
+be an excellent application to tender feet as well as a preventive of
+the offensive odor attendant upon their profuse perspiration. To those
+of our readers who live far away in the country, we would suggest a
+strong decoction of oak bark as a substitute.
+
+CAUSTIC FOR CORNS.--Tincture of iodine, four drachms: iodide of iron,
+twelve grains; chloride of antimony, four drachms; mix, and apply with
+a camel's hair brush, after paring the corn. It is said to cure in
+three times.
+
+HOW TO RELIEVE CORNS.--Bind them up at night with a cloth wet
+with tincture of arnica, to relieve the pain, and during the day
+occasionally moisten the stocking over the corn with arnica if the
+shoe is not large enough to allow the corn being bound up with a piece
+of linen rag.
+
+REMEDY FOR CORNS.--1. The pain occasioned by corns may be greatly
+alleviated by the following preparation: Into a one-ounce vial put
+two drachms of muriatic acid and six drachms of rose-water. With this
+mixture wet the corns night and morning for three days. Soak the feet
+every evening in warm water without soap. Put one-third of the acid
+into the water, and with a little picking the corn will be dissolved.
+2. Take a lemon, cut off a small piece, then nick it so as to let in
+the toe with the corn, tie this on at night so that it cannot move,
+and in the morning you will find that, with a blunt knife, you
+may remove a considerable portion of the corn. Make two or three
+applications, and great relief will be the result.
+
+HOW TO CURE SOLVENT CORNS.--Expose salt of tartar (pearlash) in a
+wide-mouth vial in a damp place until it forms an oil-like liquid, and
+apply to the corn.
+
+HOW TO CURE CHOLERA.--Take laudanum, tincture cayenne, compound
+tincture rhubarb, peppermint, and camphor, of each equal parts. Dose,
+ten to thirty drops. In plain terms, take equal parts tincture of
+opium, red pepper, rhubarb, peppermint and camphor, and mix them for
+use. In case of diarroea, take a dose of ten to twenty drops in three
+or four teaspoonfuls of water. No one who has this by him, and takes
+it in time, will ever have the cholera.
+
+SIGNS OF DISEASE IN CHILDREN.--In the case of a baby not yet able to
+talk, it must cry when it is ill. The colic makes a baby cry loud, long,
+and passionately, and shed tears--stopping for a moment and beginning
+again.
+
+If the chest is affected, it gives one sharp cry, breaking off
+immediately, as if crying hurt it.
+
+If the head is affected, it cries in sharp, piercing shrieks, with low
+moans and wails between. Or there may be quiet dozing, and startings
+between.
+
+It is easy enough to perceive, where a child is attacked by disease,
+that there has some change taken place; for either its skin will be
+dry and hot, its appetite gone; it is stupidly sleepy, or fretful or
+crying; it is thirsty, or pale and languid, or in some way betrays
+that something is wrong. When a child vomits, or has a diarrhoea, or
+is costive and feverish, it is owing to some derangement, and needs
+attention. But these various symptoms may continue for a day or two
+before the nature of the disease can be determined. A warm bath, warm
+drinks, etc., can do no harm, and may help to determine the case. On
+coming out of the bath, and being well rubbed with the hand, the
+skin will show symptoms of rash, if it is a skin disease which has
+commenced. By the appearance of the rash, the nature of the disease
+can be learned. Measles are in patches, dark red, and come out first
+about the face. If scarlet fever is impending, the skin will look a
+deep pink all over the body, though most so about the neck and face.
+Chicken-pox shows fever, but not so much running at the nose, and
+appearances of cold, as in measles, nor is there as much of a cough.
+Besides, the spots are smaller, and do not run much together, and are
+more diffused over the whole surface of the skin; and enlarge into
+blisters in a day or two.
+
+HOW TO CURE CONSUMPTION.--Take one tablespoonful of tar, and the yolks
+of three hen's eggs, beat them well together. Dose, one tablespoonful
+morning, noon and night.
+
+CROUP, REMEDY FOR IN ONE MINUTE.--This remedy is simply alum. Take
+a knife or grater, and shave or grate off in small particles about a
+teaspoonful of alum; mix it with about twice its quantity of sugar, to
+make it palatable, and administer as quickly as possible. Its
+effects will be truly magical, as almost instantaneous relief will be
+afforded.
+
+CHOLERA REMEDY, HARTSHORNE'S.--Take of chloroform, tincture of opium,
+spirits of camphor, and spirits of aromatic ammonia, each one and
+one-half fluid drachms; creosote, three drops; oil of cinnamon,
+eight drops; brandy, two fluid drachms. Dilute a teaspoonful with a
+wine-glass of water, and give two teaspoonfuls every five minutes,
+followed by a lump of ice.
+
+CURE FOR DANDRUFF.--Good mild soap is one of the safest remedies, and
+
+is sufficient in ordinary cases; carbonate of potash or soda is too
+alkaline for the skin. Every application removes a portion of the
+cuticle, as you may observe by the smoothness of the skin of your
+hands after washing them with it. Borax is recommended; but this
+is also soda combined with a weak acid, boracic acid, and may by
+protracted use also injuriously act on the scalp. Soap is also soda or
+potash combined with the weak, fatty acids; and when the soap contains
+an excess of the alkalies or is sharp, it is as injurious as the
+carbonate of potash. All that injures the scalp injures the growth of
+the hair. One of the best applications from the vegetable kingdom is
+the mucilaginous decoction of the root of the burdock, called bardane
+in French (botanical name, _Lappa Minor_). In the mineral kingdom the
+best remedy is a solution of flowers of sulphur in water, which may be
+made by the addition of a very small portion of sulphide of potassium,
+say ten or twenty grains to the pint. This solution is shaken up with
+the sulphur, and the clear liquid remaining on the top is used. This
+recipe is founded on the fact that sulphur is a poison for inferior
+vegetable or animal growth, like dandruff, itch, etc., and is not at
+all a poison for the superior animal like man.
+
+HOW TO CURE DIPHTHERIA.--A French physician expresses his preference
+for lemon juice, as a local application in diphtheria, to chlorate of
+potash, nitrate of silver, perchloride of lime water. He uses it by
+dipping a little plug of cottonwood, twisted around a wire, in the
+juice, and pressing it against the diseased surface four or five times
+daily.
+
+HOW TO CURE BAD BREATH.--Bad or foul breath will be removed by taking
+a teaspoonful of the following mixture after each meal: One ounce
+liquor of potassa, one ounce chloride of soda, one and one-half ounces
+phosphate of soda, and three ounces of water.
+
+2. Chlorate of potash, three drachms; rose-water, four ounces. Dose, a
+tablespoonful four or five times daily.
+
+HOW TO CURE BUNIONS.--A bunion is a swelling on the ball of the great
+toe, and is the result of pressure and irritation by friction. The
+treatment for corns applies also to bunions; but in consequence of
+the greater extension of the disease, the cure is more tedious. When
+a bunion is forming it may be stopped by poulticing and carefully
+opening it with a lancet.
+
+HOW TO CURE BURNS AND SCALDS.--Take half a pound of powdered alum,
+dissolve it in a quart of water; bathe the burn or scald with a linen
+rag, wetted with this mixture, then bind the wet rag on it with
+a strip of linen, and moisten the bandage with the alum water
+frequently, without removing it during two or three days.
+
+TEA LEAVES FOR BURNS.--Dr. Searles, of Warsaw, Wis., reports
+the immediate relief from pain in severe burns and scalds by the
+application of a poultice of tea leaves.
+
+HOW TO CURE CANCER.--Boil down the inner bark of red and white oak to
+the consistency of molasses; apply as a plaster, shifting it once a
+week; or, burn red-oak bark to ashes; sprinkle it on the sore till it
+is eaten out; then apply a plaster of tar; or, take garget berries and
+leaves of stramonium; simmer them together in equal parts of neatsfoot
+oil and the tops of hemlock; mix well together, and apply it to the
+parts affected; at the same time make a tea of winter-green (root and
+branch); put a handful into two quarts of water; add two ounces of
+sulphur and drink of this tea freely during the day.
+
+CASTOR OIL MIXTURE.--Castor oil, one dessert spoonful; magnesia, one
+dessert spoonful. Rub together into a paste. By this combination, the
+taste of the oil is almost entirely concealed, and children take it
+without opposition. HOW TO DISGUISE CASTOR OIL.--Rub up two drops oil
+of cinnamon with an ounce of glycerine and add an ounce of castor oil.
+Children will take it as a luxury and ask for more.
+
+CASTOR OIL EMULSIONS.--Take castor oil and syrup, each one ounce; the
+yolk of an egg, and orange flower water, one-half ounce. Mix. This
+makes a very pleasant emulsion, which is readily taken by adults as
+well as children. HOW TO CURE CATARRH.--Take the bark of sassafras
+root, dry and pound it, use it as a snuff, taking two or three pinches
+a day.
+
+HOW TO CURE CHILBLAINS.--Wash the parts in strong alum water, apply as
+hot as can be borne.
+
+HOW TO CURE COLD.--Take three cents' worth of liquorice, three of rock
+candy, three of gum arabic, and put them into a quart of water; simmer
+them till thoroughly dissolved, then add three cents' worth paregoric,
+and a like quantity of antimonial wine.
+
+HOW TO CURE CORNS.--Boil tobacco down to an extract, then mix with
+it a quantity of white pine pitch, and apply it to the corn; renew it
+once a week until the corn disappears.
+
+GOOD COUGH MIXTURE.--Two ounces ammonia mixture; five ounces camphor
+mixture; one drachm tincture of digitalis (foxglove); one-half ounce
+each of sweet spirits of nitre and syrup of poppies; two drachms
+solution of sulphate of morphia. A tablespoonful of this mixture is to
+be taken four times a day.
+
+2. Tincture of blood-root, one ounce; sulphate of morphia, one and a
+half grains; tincture of digitalis, one-half ounce; wine of antimony,
+one-half ounce; oil of wintergreen, ten drops. Mix. Dose from twenty
+to forty drops twice or three times a day. Excellent for a hard, dry
+cough.
+
+3. Common sweet cider, boiled down to one-half, makes a most,
+excellent syrup for colds or coughs for children, is pleasant to the
+taste, and will keep for a year in a cool cellar. In recovering from
+
+
+an illness, the system has a craving for some pleasant drink. This
+is found in cider which is placed on the fire as soon as made, and
+allowed to come to a boil, then cooled, put in casks, and kept in a
+cool cellar.
+
+4. Roast a large lemon very carefully without burning; when it is
+thoroughly hot, cut and squeeze into a cup upon three ounces of sugar
+candy. Finely powdered: take a spoonful whenever your cough troubles
+you. It is as good as it is pleasant.
+
+CURE FOR DEAFNESS.--Take ant's eggs and union juice. Mix and drop them
+into the ear. Drop into the ear, at night, six or eight drops of hot
+sweet oil.
+
+REMEDIES FOR DIARRHOEA.--1. Take one teaspoonful of salt, the same
+of good vinegar, and a tablespoonful of water; mix and drink. It acts
+like a charm on the system, and even one dose will generally cure
+obstinate cases of diarrhoea, or the first stages of cholera. If the
+first does not bring complete relief, repeat the dose, as it is quite
+harmless. 2. The best rhubarb root, pulverized, 1 ounce; peppermint
+leaf, 1 ounce, capsicum, 1/8 ounce; cover with boiling water and
+steep thoroughly, strain, and add bicarbonate of potash and essence
+of cinnamon, of each 1/2 ounce; with brandy (or good whisky); equal in
+amount to the whole, and loaf sugar, four ounces. Dose--for an adult,
+1 or 2 tablespoons; for a child, 1 to 2 teaspoons, from 3 to 6
+times per day, until relief is obtained. 3. To half a bushel of
+blackberries; well mashed, add a quarter of a pound of allspice, 2
+ounces of cinnamon, 2 ounces of cloves; pulverize well, mix and boil
+slowly until properly done; then strain or squeeze the juice through
+home-spun or flannel, and add to each pint of the juice 1 pound of
+loaf sugar, boil again for some time, take it off, and while cooling,
+add half a gallon of the best Cognac brandy.
+
+CURE FOR CHRONIC DIARRHOEA. Rayer recommends the association of
+cinchona, charcoal and bismuth in the treatment of chronic diarrhoea,
+in the following proportions: Subnitrate of bismuth, one drachm;
+cinchona, yellow, powdered, one-half drachm; charcoal, vegetable, one
+drachm. Make twenty powders and take two or three a day during the
+intervals between meals.
+
+CURES FOR DYSENTERY.--Tincture rhubarb, tincture of capsicum, tincture
+of camphor, essence of ginger and laudanum, equal parts. Mix; shake
+well and take from ten to twenty drops every thirty minutes, until
+relief is obtained. This is a dose for an adult. Half the amount for
+a child under twelve years of age. 2. Take some butter off the churn,
+immediately after being churned, just as it is, without being salted
+or washed: clarify it over the fire like honey. Skim off all the milky
+particles when melted over a clear fire. Let the patient (if an adult)
+take two tablespoonfuls of the clarified remainder, twice or thrice
+within the day. This has never failed to effect a cure, and in many
+cases it has been almost instantaneous. 3. In diseases of this kind
+the Indians use the roots and leaves of the blackberry bush--- a
+decoction of which, in hot water, well boiled down, is taken in doses
+of a gill before each meal, and before retiring to bed. It is
+an almost infallible cure. 4. Beat one egg in a teacup; add one
+tablespoonful of loaf sugar and half a teaspoonful of ground spice;
+fill the cup with sweet milk. Give the patient one tablespoonful once
+in ten minutes until relieved. 5. Take one tablespoonful of common
+salt, and mix it, with two tablespoonfuls of vinegar and pour upon it
+a half pint of water, either hot or cold (only let it be taken cool.)
+A wine glass full of this mixture in the above proportions, taken
+every half hour, will he found quite efficacious in curing dysentery.
+If the stomach be nauseated, a wine-glass full taken every hour will
+suffice. For a child, the quantity should be a teaspoonful of salt and
+one of vinegar in a teacupful of water.
+
+DROPSY.--Take the leaves of a currant bush and make into tea, drink
+it.
+
+CURE FOR DRUNKENNESS.--- The following singular means of curing
+habitual drunkenness is employed by a Russian physician. Dr.
+Schreiber, of Brzese Litewski: It consists in confining the drunkard
+in a room, and in furnishing him at discretion with his favorite
+spirit diluted with two-thirds of water; as much wine, beer and coffee
+as he desires, but containing one-third of spirit: all the food--the
+bread, meat, and the legumes are steeped in spirit and water. The poor
+devil is continually drunk and dort. On the fifth day of this regime
+he has an extreme disgust for spirit; he earnestly requests other
+diet: but his desire must not be yielded to until the poor wretch
+no longer desires to eat or drink: he is then certainly cured of his
+penchant for drunkenness. He acquires such a disgust for brandy or
+other spirits that he is ready to vomit at the very sight of it.
+
+CURE FOR DYSPEPSIA.--1. Take bark of white poplar root, boil it thick,
+and add a little spirit, and then lay it on the stomach.
+
+2. Take wintergreen and black cherry-tree bark and yellow dock: put
+into two quarts of water; boil down to three pints; take two or three
+glasses a day.
+
+Here are two remedies for dyspepsia, said by those who "have tried
+them" to be infallible. 1. Eat onions. 2. Take two parts of well-dried
+and pounded pods of red pepper, mixed with one part of ground mustard,
+and sift it over everything you eat or drink.
+
+HOW TO CURE EARACHE.--Take a small piece of cotton batting or cotton
+wool, make a depression in the center with the finger, and then fill
+it up with as much ground pepper as will rest on a five-cent piece;
+gather it into a ball and tie it up; dip the ball into sweet oil and
+insert it in the ear, covering the latter with cotton wool, and use a
+bandage or cap to retain it in its place. Almost instant relief will
+be experienced; and the application is so gentle that an infant, will
+not get injured by it, but experience relief as well as adults. Roast
+a piece of lean mutton, squeeze out the juice and drop it info the ear
+as hot as it can be borne. Roast an onion and put into the ear as hot
+as it can be borne.
+
+HOW TO CURE ERYSIPELAS.--Dissolve five ounces of salt in one pint of
+good brandy and take two tablespoonfuls three times per day.
+
+CURE FOR INFLAMED EYES.--Pour boiling water on alder flowers, and steep
+them like tea; when cold, put three or four drops of laudanum into a
+small glass of the alder-tea, and let the mixture run into the eyes two
+or three times a day, and the eyes will become perfectly strong in the
+course of a week.
+
+CURE FOR WEEPING EYES.--Wash the eyes in chamomile tea night and
+morning.
+
+EYES, GRANULAR INFLAMMATION.--A prominent oculist says that the
+contagious Egyptian or granular inflammation of the eyes is spreading
+throughout the country, and that he has been able in many, and indeed
+in a majority of cases, to trace the disease to what are commonly
+called rolling towels. Towels of this kind are generally found in
+country hotels and the dwellings of the working classes, and, being
+thus used by nearly every one, are made the carriers of one of the
+most troublesome diseases of the eye. This being the case, it
+is urgently recommended that the use of these rolling towels be
+discarded, and thus one of the special vehicles for the spread of
+a most dangerous disorder of the eyes--one by which thousands of
+workingmen are annually deprived of their means of support--will no
+longer exist.
+
+CURE FOR STY IN EYE.--Bathe frequently with warm water. When the sty
+bursts, use an ointment composed of one part of citron ointment and
+four of spermaceti, well rubbed together, and smear along the edge of
+the eye-lid.
+
+CURE FOR FELONS.--1. Stir one-half teaspoonful of water into an ounce
+of Venice turpentine until the mixture appears like granulated honey.
+Wrap a good coating of it around the finger with a cloth. If the felon
+is only recent, the pain will be removed in six hours.
+
+2. As soon as the part begins to swell, wrap it with a cloth saturated
+thoroughly with the tincture of lobelia. An old physician says, that
+he has known this to cure scores of cases, and that it never fails if
+applied in season.
+
+CURE FOR FEVER AND AGUE.--Take of cloves and cream of tartar each
+one-half ounce, and one ounce of Peruvian bark. Mix in a small
+quantity of tea, and take it on well days, in such quantities as the
+stomach will bear.
+
+CURE FOR FEVER SORES.--Take of hoarhound, balm, sarsaparilla, loaf
+sugar, aloes, gum camphor, honey, spikenard, spirits of turpentine,
+each two ounces. Dose, one tablespoonful, three mornings, missing
+three; and for a wash, make a strong tea of sumach, washing the
+affected parts frequently, and keeping the bandage well wet.
+
+CURE FOR FITS.--Take of tincture of fox-glove, ten drops at each time
+twice a day, and increase one drop at each time as long as the stomach
+will bear it, or it causes a nauseous feeling.
+
+GLYCERINE CREAM.--Receipt for chapped lips: Take of spermaceti, four
+drachms; white wax, one drachm; oil of almonds, two troy ounces;
+glycerine, one troy ounce. Melt the spermaceti, wax and oil together,
+and when cooling stir in glycerine and perfume.
+
+GLYCERINE LOTION.--For softening the skin of the face and hands,
+especially during the commencement of cold weather, and also for
+allaying the irritation caused by the razor: Triturate, four and a
+half grains of cochineal with one and a half fluid ounces of boiling
+water, adding gradually; then add two and a half fluid ounces of
+alcohol. Also make an emulsion of eight drops of ottar of roses with
+thirty grains of gum arabic and eight fluid ounces of water; then
+add three fluid ounces of glycerine, and ten fluid drachms of quince
+mucilage. Mix the two liquids.
+
+FLESHWORMS.--These specks, when they exist in any number, are a cause
+of much unsightliness. They are minute corks, if we may use the term,
+of coagulated lymp, which close the orifices of some of the pores or
+exhalent vessels of the skin. On the skin immediately adjacent to them
+being pressed with the finger nails, these bits of coagulated lymph
+will come from it in a vermicular form. They are vulgarly called
+"flesh worms," many persons fancying them to be living creatures.
+These may be got rid of and prevented from returning, by washing with
+tepid water, by proper friction with a towel, and by the application
+of a little cold cream. The longer these little piles are permitted
+to remain in the skin the more firmly they become fixed; and after a
+time, when they lose their moisture they are converted into long bony
+spines as dense as bristles, and having much of that character.
+They are known by the name of spotted achne. With regard to local
+treatment, the following lotions are calculated to be serviceable: 1.
+Distilled rose water, 1 pint; sulphate of zinc, 20 to 60 grains.
+Mix. 2. Sulphate of copper, 20 grains; rosewater, 4 ounces; water, 12
+ounces. Mix. 3. Oil of sweet almonds, 1 ounce; fluid potash, 1 drachm.
+Shake well together and then add rose-water, 1 ounce; pure water, 6
+ounces. Mix. The mode of using these remedies is to rub the pimples
+for some minutes with a rough towel, and then dab them with the
+lotion. 4. Wash the face twice a day with warm water, and rub dry with
+a coarse towel. Then with a soft towel rub in a lotion made of two
+ounces of white brandy, one ounce of cologne, and one-half ounce of
+liquor potassa.
+
+HOW TO REMOVE FRECKLES.--Freckles; so persistently regular in their
+annual return, have annoyed the fair sex from time immemorial, and
+various means have been devised to eradicate them, although thus far
+with no decidedly satisfactory results. The innumerable remedies in
+use for the removal of these vexatious intruders, are either simple
+and harmless washes, such as parsley or horseradish water, solutions
+of borax, etc., or injurious nostrums, consisting principally of lead
+and mercury salts.
+
+If the exact cause of freckles were known, a remedy for them might
+be found. A chemist in Moravia, observing the bleaching effect
+of mercurial preparations, inferred that the growth of a local
+parasitical fungus was the cause of the discoloration of the skin,
+which extended and ripened its spores in the warmer season. Knowing
+that sulpho-carbolate of zinc is a deadly enemy to all parasitic
+vegetation (itself not being otherwise injurious), he applied this
+salt for the purpose of removing the freckles. The compound consists
+of two parts of sulpho-carbolate of zinc, twenty-five parts of
+distilled glycerine, twenty-five parts of rose-water, and five parts
+of scented alcohol, and is to be applied twice daily for from half an
+hour to an hour, then washed off with cold water. Protection against
+the sun by veiling and other means is recommended, and in addition,
+for persons of pale complexion, some mild preparation of iron.
+
+GRAVEL.--1. Make a strong tea of the low herb called heart's ease,
+and drink freely. 2. Make of Jacob's ladder a strong tea, and drink
+freely. 3. Make of bean leaves a strong tea, and drink freely.
+
+WASH FOR THE HAIR.--Castile soap, finely shaved, one teaspoonful;
+spirits of hartshorn, one drachm; alcohol, five ounces; cologne water
+and bay rum, in equal quantities enough to make eight ounces. This
+should be poured on the head, followed by warm water (soft water); the
+result will be, on washing, a copious lather and a smarting sensation
+to the person operated on. Rub this well into the hair. Finally, rinse
+with warm water, and afterwards with cold water. If the head is very
+much clogged with dirt, the hair will come out plentifully, but the
+scalp will become white and perfectly clean.
+
+HAIR RESTORATIVE.--Take of castor oil, six fluid ounces; alcohol,
+twenty-six fluid ounces. Dissolve. Then add tincture of cantharides
+(made with strong alcohol), one fluid ounce; essence of jessamine (or
+other perfume), one and a half fluid ounces.
+
+CURE FOR HEARTBURN.--Sal volatile combined with camphor is a splendid
+remedy.
+
+SICK HEADACHE.--Take a teaspoonful of powdered charcoal in molasses
+every morning, and wash it down with a little tea, or drink half a
+glass of raw rum or gin, and drink freely of mayweed tea.
+
+HEADACHE.--Dr. Silvers, of Ohio, in the Philadelphia _Medical and
+Surgical Reporter_, recommends ergot in headache, especially the
+nervous or sick headache. He says it will cure a larger proportion
+of cases than any other remedy. His theory of its action is that it
+lessens the quantity of blood in the brain by contracting the muscular
+fibres of the arterial walls. He gives ten to twenty drops of the
+fluid extract, repeated every half hour till relief is obtained, or
+four or five doses used. In other forms of disease, where opium
+alone is contra-indicated, its bad effects are moderated, he says, by
+combining it with ergot.
+
+HEADACHE DROPS.--For the cure of nervous, sun, and sick headache,
+take two quarts of alcohol, three ounces of Castile soap, one ounce
+camphor, and two ounces ammonia. Bathe forehead and temples.
+
+HIVE SYRUP.--Put one ounce each of squills and seneca snake-root into
+one pint of water; boil down to one-half and strain. Then add
+one-half pound of clarified honey containing twelve grains tartrate of
+antimony. Dose for a child, ten drops to one teaspoonful, according to
+age. An excellent remedy for croup.
+
+HOW TO CLEAN THE HAIR.--From the too frequent use of oils in the hair,
+many ladies destroy the tone and color of their tresses. The Hindoos
+have a way of remedying this. They take a hand basin filled with cold
+water, and have ready a small quantity of pea flour. The hair is in
+the first place submitted to the operation of being washed in cold
+water, a handful of the pea flour is then applied to the head and
+rubbed into the hair for ten minutes at least, the servant adding
+fresh water at short intervals, until it becomes a perfect lather.
+The whole head is then washed quite clean with copious supplies of the
+aqueous fluid, combed, and afterwards rubbed dry by means of coarse
+towels. The hard and soft brush is then resorted to, when the hair
+will be found to be wholly free from all encumbering oils and other
+impurities, and assume a glossy softness, equal to the most delicate
+silk. This process tends to preserve the tone and natural color of
+the hair, which is so frequently destroyed by the too constant use of
+caustic cosmetics.
+
+HOW TO SOFTEN HANDS.--After cleansing the hands with soap, rub them
+well with oatmeal while wet.
+
+HOW TO REMOVE STAINS FROM HANDS.--Damp the hands first in water, then
+rub them with tartaric acid, or salt of lemons, as you would with
+soap; rinse them and rub them dry. Tartaric acid, or salt of lemons,
+will quickly remove stains from white muslin or linen. Put less than
+half a teaspoonful of salt or acid into a tablespoonful of water; wet
+the stain with it, and lay it in the sun for an hour; wet it once or
+twice with cold water during the time; if this does not quite remove
+it, repeat the acid water, and lay it in the sun.
+
+HOW TO WHITEN HANDS.--1. Stir 1/4 of a pound of Castile soap, and
+place it in a jar near the fire, pour over it 1/2 pint of alcohol;
+when the soap is dissolved and mixed with the spirit, add 1 ounce of
+glycerine, the same of oil of almonds, with a few drops of essence of
+violets, or ottar of roses, then pour it into moulds to cool for use.
+2. A wineglassful of eau-de-cologne, and one of lemon-juice, two cakes
+of broken Windsor soap, mixed well together, when hard, will form an
+excellent substance.
+
+HOW TO CURE SCURF IN THE HEAD.--A simple and effectual remedy. Into a
+pint of water drop a lump of fresh quick lime, the size of a walnut;
+let it stand all night, then pour the water off clear from the
+sediment or deposit, add 1/4 of a pint of the best vinegar, and wash
+the head with the mixture. Perfectly harmless; only wet the roots of
+the hair.
+
+HOW TO CURE CHAPPED LIPS.--Take 2 ounces of white wax, 1 ounce of
+spermaceti, 4 ounces of oil of almonds, 2 ounces of honey, 1/4 of an
+ounce of essence of bergamot, or any other scent. Melt the wax and
+spermaceti; then add the honey, and melt all together, and when hot add
+the almond oil by degrees, stirring till cold. 2. Take oil of almonds 3
+ounces; spermaceti 1/2 ounce; virgin rice, 1/2 ounce. Melt these
+together over a slow fire, mixing with them a little powder of alkane
+root to color it. Keep stirring till cold, and then add a few drops of
+the oil of rhodium. 3. Take oil of almonds, spermaceti, white wax, and
+white sugar candy, equal parts. These form a good, white lip salve.
+
+HOW TO REMOVE MOTH PATCHES.--Wash the patches with solution of common
+bicarbonate of soda and water several times during the day for two
+days, or until the patches are removed, which will usually be in
+forty-eight hours. After the process wash with some nice toilet soap,
+and the skin will be left nice, smooth and clear of patches. HOW TO
+TAKE CARE OF THE NAILS.--The nails should be kept clean by the daily
+use of the nail brush and soap and water. After wiping the hands, but
+while they are still soft from the action of the water, gently push
+back the skin which is apt to grow over the nails, which will not only
+preserve them neatly rounded, but will prevent the skin from cracking
+around their roots (nail springs), and becoming sore. The points of
+the nail should be pared at least once a week; biting them should be
+avoided.
+
+HOW TO CURE HICCOUGH.--A convulsive motion of the diaphragm and parts
+adjacent. The common causes are flatuency, indigestion, acidity
+and worms. It may usually be removed by the exhibition of warm
+carminatives, cordials, cold wafer, weak spirits, camphor julep,
+or spirits of sal volatile. A sudden fright or surprise will often
+produce the like effect. An instance is recorded of a delicate young
+lady that was troubled with hiccough for some months, and who
+was reduced to a state of extreme debility from the loss of sleep
+occasioned thereby, who was cured by a fright, after medicines and
+topical applications had failed. A pinch of snuff, a glass of
+cold soda-water, or an ice-cream, will also frequently remove this
+complaint.
+
+HOW TO CURE HOARSENESS.--Make a strong tea of horse-radish and yellow
+dock root, sweetened with honey and drink freely.
+
+REMEDIES FOR HOARSENESS.--Take one drachm of freshly scraped
+horse-radish root, to be infused with four ounces of water in a
+close vessel for three hours, and made into a syrup, with double its
+quantity of vinegar. A teaspoonful has often proved effectual.
+
+HOW TO CURE HUMORS.--Take equal parts of saffron and seneca snake
+root, make a strong tea, drink one half-pint a day, and this will
+drive out all humors from the system.
+
+HOW TO CURE HYSTERICS.--Take the leaves of motherwort and
+thoroughwort, and the bark of poplar root; equal parts. Mix them in
+molasses, and take four of them when the first symptoms of disorder
+are felt, and they will effectually check it.
+
+HOW TO CURE BARBER'S ITCH.--Moisten the parts affected with saliva
+(spittle) and rub it over thoroughly three times a day with the ashes of
+a good Havana cigar. This is a simple remedy, yet it has cured the most
+obstinate cases.
+
+ITCH OINTMENT.--1. Take lard, one pound; suet, one pound; sugar of
+lead, eight ounces; vermillion, two ounces. Mix. Scent with a little
+bergamot. 2. Take bichloride of mercury, one ounce; lard, one pound;
+suet, one pound; hydrochloride acid, one and a half ounces. Melt and
+well mix, and when perfectly cold, stir in essence of lemon, four
+drachms; essence of bergamot, one drachm. 3. Take powdered chloride of
+lime, one ounce; lard, one pound. Mix well, then add essence of lemon,
+two drachms. 4. Take bichloride of mercury, one part; lard, fifteen
+parts. Mix well together. 5. Take white precipitate, one part; lard,
+twelve parts. Mix. A portion of either of these ointments must be well
+rubbed on the parts affected, night and morning.
+
+HOW TO CURE SEVEN-YEAR ITCH.--1. Use plenty of castile soap and water,
+and then apply freely iodide of sulphur ointment; or take any given
+quantity of simple sulphur ointment and color it to a light brown or
+chocolate color with the subcarbonate of iron, and then perfume it.
+Apply this freely, and if the case should be a severe one, administer
+mild alteratives in conjunction with the outward application. 2.
+The sulphur bath is a good remedy for itch or any other kind of skin
+diseases. Leprosy (the most obstinate of all) has been completely
+cured by it, and the common itch only requires two or three
+applications to completely eradicate it from the system. 3. Benzine,
+it is said, will effect a complete cure for scabies in the course of
+half to three-quarters of an hour, after which the patient should take
+a warm bath from twenty to thirty minutes.
+
+HOW TO CURE JAUNDICE.--1. Take the whites of two hen's eggs, beat them
+up well in a gill of water; take of this a little every morning; it
+will soon do good. It also creates an appetite, and strengthens the
+stomach. 2. Take of black cherry-tree bark, two ounces; blood root and
+gold thread, each half an ounce; put in a pint of brandy. Dose, from a
+teaspoonful to a tablespoonful morning and night.
+
+HOW TO CURE STIFFENED JOINTS.--Take of the bark of white oak and sweet
+apple trees, equal parts; boil them down to a thick substance,
+
+and then add the same quantity of goose-grease or oil, simmer all
+together, and then rub it on the parts warm.
+
+HOW TO CURE KIDNEY DISEASE.--Equal parts of the oil of red cedar and
+the oil of spearmint.
+
+HOW TO CURE LAME BACK.--Take the berries of red cedar and allow them
+to simmer in neatsfoot oil, and use as an ointment.
+
+HOW TO KILL LICE.--All kinds of lice and their nits may be got rid
+of by washing with a simple decoction of stavesacre (_Delphinium
+staphisagria_), or with a lotion made with the bruised seed in
+vinegar, or with the tincture, or by rubbing in a salve made with
+the seeds and four times their weight of lard very carefully beaten
+together. The acetic solution and the tincture are the cleanliest
+and most agreeable preparations, but all are equally efficacious in
+destroying both the creatures and their eggs, and even in relieving
+the intolerable itching which their casual presence leaves behind on
+many sensitive skins. The alkaloid delphinia may also be employed, but
+possesses no advantage except in the preparation of an ointment, when
+from any reason that form of application should be preferred.
+
+RHEUMATIC LINIMENT.--Olive oil, spirits of camphor and chloroform, of
+each two ounces; sassafras oil, 1 drachm. Add the oil of sassafras
+to the olive oil, then the spirits of camphor, and shake well before
+putting in the chloroform; shake when used, and keep it corked, as
+the chloroform evaporates very fast if it is left open. Apply three or
+four times daily, rubbing in well, and always toward the body.
+
+SORE THROAT LINIMENT.--Gum camphor, two ounces; castile soap, shaved
+fine, one drachm; oil of turpentine and oil of origanum, each one-half
+ounce; opium, one-fourth of an ounce; alcohol, one pint. In a week or
+ten days they will be fit for use. Bathe the parts freely two or three
+times daily until relief is obtained.
+
+A WONDERFUL LINIMENT.--Two ounces oil of spike, two ounces origanum,
+two ounces hemlock, two ounces wormwood, four ounces sweet oil, two
+ounces spirit of ammonia, two ounces gum camphor, two ounces spirits
+turpentine. Add one quart strong alcohol. Mix well together, and
+bottle tight. This is an unequaled horse liniment, and of the best
+ever made for human ailments such as rheumatism, sprains, etc.
+
+HOW TO CURE SORE LIPS.--Wash the lips with a strong tea, made from the
+bark of the white oak.
+
+LIVER COMPLAINT.--Make a strong tea of syrup of burdock, wormwood and
+dandelion, equal parts, and drink freely.
+
+LOCK JAW.--It is said that the application of warm lye, made of ashes
+as strong as possible, to a wounded part, will prevent a locked jaw;
+if a foot or hand, immerse in it; if another part of the body, bathe
+with flannels wrung out of the warm lye.
+
+MUMPS.--This disease, most common among children, begins with soreness
+and stiffness in the side of the neck. Soon a swelling of the parotid
+gland takes place, which is painful, and continues to increase for
+four or five days, sometimes making it difficult to swallow, or open
+the mouth. The swelling sometimes comes on one side at a time, but
+commonly upon both. There is often heat, and sometimes fever, with a
+dry skin, quick pulse, furred tongue, constipated bowls, and scanty
+and high-colored urine. The disease is contagious. The treatment
+is very simple--a mild diet, gentle laxative, occasional hot
+fomentations, and wearing a piece of flannel round the throat.
+
+HOW TO PREVENT INGROWING NAILS.--If the nail of your toe be hard, and
+apt to grow round, and into the corners of your toe, take a piece of
+broken glass and scrape the top very thin; do this whenever you cut
+your nails, and by constant use it makes the corners fly up and grow
+flat, so that it is impossible they should give you any pain.
+
+HOW TO WHITEN NAILS.--The best wash for whitening the nails is two
+drachms of diluted sulphuric acid, one drachm of tincture of myrrh,
+added to four ounces of spring water; first cleanse the hands, and
+then apply the wash.
+
+SURE CURE FOR NEURALGIA.--1. Fill a tight-top thimble with cotton
+wool, and drop on it a few drops of strong spirits of hartshorn. The
+open mouth of the thimble is then applied over the seat of pain for
+a minute or two, until the skin is blistered. The skin is then
+rubbed off, and upon the denuded surface a small quantity of morphia
+(one-fourth grain) is applied. This affords almost instant relief. A
+second application of the morphia, if required, is to be preceded by
+first rubbing off the new formation that has sprung up over the former
+blistered surface.
+
+2. Dr. J. Knox Hodge recommends the following as an application which
+will relieve facial or any other neuralgia almost instantaneously:
+Albumen of egg, one drachm; rhigolene, four ounces; oil of peppermint,
+two ounces; colodion and chloroform, each one ounce. Mix. Agitate
+occasionally for twenty-four hours, and by gelatinization a beautiful
+and semi-solidified, opodeldoc-looking compound results, which will
+retain its consistency and hold the ingredients intimately blended for
+months. Apply by smart friction with the hand, or gently with a soft
+brush or mop along the course of the nerve involved.
+
+3. Mix one and one-half drachms iodide of potash, fifteen grains of
+quinine and one ounce ginger syrup, and two and a half ounces water.
+Dose, a tablespoonful every three hours.
+
+4. OF THE STOMACH.--Take of distilled water of cherry laurel, five
+parts; muriate of morphia, one-tenth part. Mix and dissolve. One drop
+on a lump of sugar immediately before meals.
+
+OINTMENT FOR SORE NIPPLES.--Glycerine, rose water and tannin, equal
+weights, rubbed together into an ointment, is very highly recommended
+for sore or cracked nipples.
+
+GLYCERINE OINTMENT.--Melt together spermaceti, two drachms; white
+wax, one-half drachm; oil of sweet almonds, two ounces, and then
+add glycerine, one ounce, and stir briskly until cool. An admirable
+application for chapped hands, etc.
+
+OINTMENT FOR ITCH.--White precipitate, fifteen grains; saltpetre,
+one-half drachm; flour of sulphur, one drachm; Mix well with lard, two
+ounces. Long celebrated for the cure of itch.
+
+SULPHUR OINTMENT.--Flour of sulphur, eight ounces; oil of bergamot,
+two drachms; lard, one pound. Rub freely three times a day, for itch.
+
+OINTMENT FOR PILES.--Tannin, two drachms; water, two fluid drachms;
+triturate together, and add lard, one and a half drachms. An excellent
+application for piles.
+
+OINTMENT FOR HEMORRHOIDS.--Sulphate of morphia, three grains; extract
+of stramonia, thirty grains; olive oil, one drachm; carbonate of lead,
+sixty grains; lard, three drachms.
+
+PAINS.--1. Steep marigold in good cider vinegar and frequently wash
+the affected parts. This will afford speedy relief.
+
+2. Take half a pound of tar and the same quantity of tobacco, and boil
+them down separately to a thick substance; then simmer them together.
+Spread a plaster and apply it to the affected parts, and it will
+afford immediate relief.
+
+PAINTERS' COLIC.--Make of tartaric acid a syrup similar to that of
+lemon syrup; add a sufficient quantity of water, and drink two or
+three glasses a day.
+
+INSTANTANEOUS PAIN-KILLER.--Another and even more instant cure of pain
+is made as follows: Take aqua-ammonia, sulphuric ether and alcohol,
+equal parts, and apply over the pain.
+
+HOW TO CURE PIMPLES.--Take a teaspoonful of the tincture of gum
+guaiacum and one teaspoonful of vinegar; mix well and apply to the
+affected parts.
+
+POOR MAN'S PLASTER.--Melt together beeswax, one ounce; tar, three
+ounces; resin, three ounces, and spread on paper or muslin.
+
+RHEUMATIC PLASTER.--One-fourth pound of resin and one-fourth pound of
+sulphur; melt by a slow fire, and add one ounce of Cayenne pepper
+and one-fourth of an ounce of camphor gum; stir well till mixed, and
+temper with neatsfoot oil.
+
+STRENGTHENING PLASTER.--Litharge plasters, twenty-four parts; white
+resin, six parts; yellow wax and olive oil, of each three parts, and
+red oxide of iron, eight parts. Let the oxide be rubbed with the
+oil, and the other ingredients added melted, and mix the whole well
+together. The plaster, after being spread over the leather, should be
+cut into strips two inches wide and strapped firmly around the joint.
+
+MUSTARD PLASTERS.--It is stated that in making a mustard plaster, no
+water whatever should be used, but the mustard mixed with the white of
+an egg; the result will be a plaster that will "draw" perfectly, but
+will not produce a blister even upon the skin of an infant, no matter
+how long it is allowed to remain upon the part.
+
+BREAD AND MILK POULTICE.--Take stale bread in crumbs, pour boiling
+sweet milk, or milk and water over it, and simmer till soft, stirring
+it well; then take it from the fire, and gradually stir in a little
+glycerine or sweet oil, so as to render the poultice pliable when
+applied.
+
+LINSEED POULTICE.--Take of linseed, powdered, four ounces; hot
+water sufficient, mix and stir well with a spoon, until of suitable
+consistence. A little oil should be added, and some smeared over
+the surface as well, to prevent its getting hard. A very excellent
+poultice, suitable for many purposes.
+
+SPICE POULTICE.--Powdered cinnamon, cloves and Cayenne pepper, of each
+two ounces; rye meal, or flour, spirits and honey, of each sufficient
+to make of suitable consistence.
+
+QUINSY.--This is an inflammation
+of the tonsils, or common inflammatory sore throat; commences with
+a slight feverish attack, with considerable pain and swelling of the
+tonsils, causing some difficulty in swallowing; as the attack advances
+these symptoms become more intense, there is headache, thirst, a
+painful sense of tension, and acute darting pains in the ears. The
+attack is generally brought on by exposure to cold, and lasts from
+five to seven days, when it subsides naturally, or an abscess may
+form in tonsils and burst, or the tonsil may remain enlarged, the
+inflammation subsiding.
+
+TREATMENT.--The patient should remain in a warm room, the diet chiefly
+milk and good broths, some cooling laxative and diaphoretic medicine
+may be given; but the greatest relief will be found in the frequent
+
+
+inhalation of the steam of hot water through an inhaler, or in the
+old-fashioned way, through the spout of a teapot.
+
+OTHER REMEDIES FOR RHEUMATISM.--1. Bathe the parts affected with
+water in which potatoes have been boiled, as hot as can be borne,
+just before going to bed; by morning it will be much relieved, if
+not removed. One application of this simple remedy has cured the most
+obstinate of rheumatic pains. 2. Half an ounce of pulverized salt
+petre put in half a pint of sweet oil; bathe the parts affected, and
+a sound cure will be speedily effected. 3. Rheumatism has frequently
+been cured by a persistent use of lemon juice, either undiluted or
+in the form of lemonade. Suck half a lemon every morning before
+breakfast, and occasionally during the day, and partake of lemonade
+when thirsty in preference to any other drink. If severely afflicted
+a physician should be consulted, but, in all cases, lemon juice will
+hasten the cure. 4. By the valerian bath, made simply by taking one
+pound of valerian root, boiling it gently for about a quarter of an
+hour in one gallon of water, straining and adding the strained liquid
+to about twenty gallons of water in an ordinary bath. The temperature
+should be about ninety-eight degrees, and the time of immersion from
+twenty minutes to half an hour. Pains must be taken to dry the patient
+perfectly upon getting out of the bath. If the inflammation remain
+refractory in any of the joints, linseed meal poultices should be
+made with a strong decoction of valerian root and applied.
+
+HOW TO CURE RING-WORM.--To one part sulphuric acid, add sixteen to
+twenty parts water. Use a brush and feather, and apply it to the parts
+night and morning. A few dressings will generally cure. If the solution
+is too strong and causes pain, dilute it with water, and if the
+irritation is excessive, rub on a little oil or other softening
+application, but always avoid the use of soap.
+
+Or, wash the head with soft soap every morning, and apply the
+following lotion every night: One-half drachm of sub-carbonate of soda
+dissolved in one gill of vinegar.
+
+HEALING SALVE.--Sweet oil, three quarts; resin, three ounces; beeswax,
+three ounces. Melt together; then add powdered red lead, two pounds;
+heat all these together and when nearly cold add a piece of camphor as
+large as a nutmeg. Good for burns, etc.
+
+SALT RHEUM.--1. Make a strong tea of elm root bark; drink the tea
+freely, and wash the affected part in the same. 2. Take one ounce of
+blue flag root, steep it in half a pint of gin; take a teaspoonful
+three times a day, morning, noon and night, and wash with the same. 3.
+Take one ounce of oil of tar, one drachm of oil of checker berry; mix.
+Take from five to twenty drops morning and night as the stomach will
+bear.
+
+BLEEDING OF THE STOMACH.--Take a teaspoonful of camomile tea every ten
+minutes until the bleeding stops.
+
+SICKNESS OF STOMACH.--Drink three or four times a day of the steep
+made from the bark of white poplar roots.
+
+SUNBURN AND TAN.--1. 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. 2. Milk of almonds made thus: Take of blanched bitter almonds half
+an ounce, soft water half a pint; make an emulsion by beating the
+almonds and water together, strain through a muslin cloth, and it is
+made. 3. A preparation composed of equal parts of olive oil and lime
+water is also an excellent remedy for sunburn.
+
+TO PRODUCE SWEAT.--Take of nitre, one-half drachm; snake's head (herb),
+saffron, camphor, snake-root, seneca, bark of sassafras root, each one
+ounce; ipecac, and opium, each one half ounce; put the above in three
+quarts of Holland gin, and take a tablespoonful in catnip tea every few
+minutes, till a sweat is produced.
+
+TEETHING.--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 infrequently
+these are followed by convulsive fits, as they are commonly called,
+which depends on 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. 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 making its way through. When teething is
+about it may be known by the spittle constantly driveling from the
+mouth and wetting the frock. The child has its fingers in its month,
+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. 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 untrue, for the scar will give way much more easily
+than the uncut gum. If the tooth does 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. 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.
+
+WASH FOR TEETH AND GUMS.--The teeth should be washed night and
+morning, a moderately small and soft brush being used; after the
+morning ablution, pour on a second tooth-brush, slightly dampened, a
+little of the following lotion: Carbolic acid, 20 drops; spirits of
+wine, 2 drachms; distilled water, 6 ounces. After using this lotion a
+short time the gums become firmer and less tender, and impurity of the
+breath (which is most commonly caused by bad teeth), will be removed.
+It is a great mistake to use hard tooth-brushes, or to brush the teeth
+until the gums bleed.
+
+TETTER.--After a slight feverish attack, lasting two or three days,
+clusters of small, transparent pimples, filled sometimes with a
+colorless, sometimes with a brownish lymph, appear on the cheeks or
+forehead, or on the extremities, and at times on the body. The pimples
+are about the size of a pea, and break after a few days, when a brown
+or yellow crust is formed over them, which falls off about the tenth
+day, leaving the skin red and irritable. The eruption is attended with
+heat; itching, tingling, fever, and restlessness, especially at night.
+Ringworm is a curious form of tetter, in which the inflamed patches
+assume the form of a ring.
+
+TREATMENT--Should consist of light diet, and gentle laxatives. If the
+patient be advanced in life, and feeble, a tonic will be desirable.
+For a wash, white vitriol, 1 drachm; rose-water, 3 ounces, mixed; or
+an ointment made of alder-flower ointment, 1 ounce; oxide of zinc,
+1 drachm.
+
+TO REMOVE TAN.--Tan may be removed from the face by mixing
+magnesia in soft water to the consistency of paste, which should then
+be spread on the face and allowed to remain a minute or two. Then wash
+off with Castile soap suds, and rinse with soft water.
+
+CARE OF THE TEETH.--The mouth has a temperature of 98 degrees, warmer
+than is ever experienced in the shade in the latitude of New England.
+It is well known that if beef, for example, be exposed in the shade
+during the warmest of our summer days, it will very soon decompose. If
+we eat beef for dinner, the particles invariably find their way into
+the spaces between the teeth. Now, if these particles of beef are
+not removed, they will frequently remain till they are softened by
+decomposition. In most mouths this process of decomposition is in
+constant progress. Ought we to be surprised that the gums and teeth
+against which these decomposing or putrefying masses lie should become
+subjects of disease?
+
+How shall our teeth be preserved? The answer is very simple--keep
+them very clean. How shall they be kept clean? Answer--By a toothpick,
+rinsing with water, and the daily use of a brush.
+
+The toothpick should be a quill, not because the metalic picks injure
+the enamel, but because the quill pick is so flexible it fits into all
+the irregularities between the teeth. Always after using the toothpick
+the mouth should be thoroughly rinsed. If warm water be not at hand,
+cold may be used, although warm is much better. Closing the lips, with
+a motion familiar to all, everything may be thoroughly rinsed from the
+mouth.
+
+Every morning (on rising), and every evening (on going to bed), the
+tooth-brush should be used, and the teeth, both outside and inside,
+thoroughly brushed.
+
+Much has been said _pro_ and _con_., upon the use of soap with the
+tooth-brush. My own experience and the experience of members of my
+family is highly favorable to the regular morning and evening use of
+soap. Castile or other good soap will answer this purpose. (Whatever is
+good for the hands and face is good for the teeth.) The slightly
+unpleasant taste which soap has when we begin to use it will soon be
+unnoticed.
+
+TOOTH POWDERS.--Many persons, while laudably attentive to the
+preservation of their teeth, do them harm by too much officiousness.
+They daily apply to them some dentifrice powder, which they rub so
+hard as not only to injure the enamel by excessive friction, but
+to hurt the gums even more than by the abuse of the toothpick. The
+quality of some of the dentifrice powders advertised in newspapers is
+extremely suspicious, and there is reason to think that they are not
+altogether free from a corrosive ingredient. One of the safest
+and best compositions for the purpose is a mixture of two parts of
+prepared chalk, one of Peruvian bark, and one of hard soap, all finely
+powdered, which is calculated not only to clean the teeth without
+hurting them, but to preserve the firmness of the gums.
+
+Besides the advantage of sound teeth for their use in mastication,
+a proper attention to their treatment conduces not a little to the
+sweetness of the breath. This is, indeed, often affected by other
+causes existing in the lungs, the stomach, and sometimes even in the
+bowels, but a rotten state of the teeth, both from the putrid smell
+emitted by carious bones and the impurities lodged in their cavities,
+never fails of aggravating an unpleasant breath wherever there is a
+tendency of that kind.
+
+REMEDIES FOR TOOTHACHE.--1. One drachm of alum reduced to an
+impalpable powder, three drachms of nitrous spirits of ether--mix,
+and apply them to the tooth on cotton. 2. Mix a little salt and alum,
+equal portions, grind it fine, wet a little lock of cotton, fill it
+with the powder and put it in your tooth. One or two applications
+seldom fail to cure. 3. To one drachm of collodion add two drachms of
+Calvert's carbolic acid. A gelatinous mass is precipitated, a
+small portion of which, inserted in the cavity of an aching tooth,
+invariably gives immediate relief. 4. Saturate a small bit of
+clean cotton wool with a strong solution of ammonia, and apply it
+immediately to the affected tooth. The pleasing contrast immediately
+produced in some cases causes fits of laughter, although a moment
+previous extreme suffering and anguish prevailed. 5. Sometimes a sound
+tooth aches from sympathy of the nerves of the face with other nerves.
+But when toothache proceeds from a decayed tooth either have it taken
+out, or put hot fomentations upon the face, and hot drinks into the
+mouth, such as tincture of cayenne.
+
+TO CURE WARTS.--Warts are formed by the small arteries, veins, and
+nerves united together, taking on a disposition to grow by extending
+themselves upward, carrying the scarf-skin along with them, which,
+thickening, forms a wart. Corns are a similar growth, brought about
+by the friction of tight boots and shoes. 1. Take a piece of diachylon
+plaster, cut a hole in the centre the size of the wart, and stick it
+on, the wart protruding through. Then touch it daily with aquafortis,
+or nitrate of silver. They may be removed by tying a string tightly
+around them. 2. Take a blacksmith's punch, heat it red hot and burn
+the warts with the end of it. When the burn gets well the warts will
+be gone forever. 3. Scrape down enough dry cobwebs to make a ball
+large enough to, or a little more than, cover the wart and not touch
+the flesh around the same; lay it on top of the wart, ignite it and
+let it be until it is all burnt up. The wart will turn white, and in
+a few days come out. 4. Pass a pin through the wart; apply one end
+of the pin to the flame of a lamp; hold it there until the wart
+fries under the action of the heat. A wart so treated will leave. 5.
+Dissolve as much common washing soda as the water will take up; wash
+the warts with this for a minute or two, and let them dry without
+wiping. Keep the water in a bottle and repeat the washing often, and
+it will take away the largest warts. 6. They may be cured surely by
+paring them down until the blood comes slightly and then rubbing them
+with lunar caustic. It is needless to say this hurts a little, but it
+is a sure cure. The hydrochlorate of lime applied in the same way will
+cure after several applications and some patience; so will strong
+good vinegar, and so it is said will milk weed. The cures founded
+upon superstitious practices, such as muttering some phrases over the
+excrescence, stealing a piece of beef, rubbing the wart therewith and
+then burying it under the leaves to await its decay, etc., etc.,
+are all the remnants of a past state of ignorance and are of no use
+whatever. Warts are generally only temporary and disappear as their
+possessors grow up.
+
+HOW TO CURE WHITE SWELLING.--Draw a blister on the inside of the leg
+below the knee; keep it running with ointment made of hen manure,
+by simmering it in hog's lard with onions; rub the knee with the
+following kind of ointment: Bits of peppermint, oil of sassafras,
+checkerberry, juniper, one drachm each; simmer in one-half pint
+neatsfoot oil, and rub on the knee three times a day.
+
+HOW TO CURE WOUNDS.--Catnip steeped, mixed with fresh butter and
+sugar.
+
+HOW TO CURE WHOOPING-COUGH.--Take a quart of spring water, put in it
+a large handful of chin-cups that grow upon moss, a large handful of
+unset hyssop; boil it to a pint, strain it off, and sweeten it with
+sugar-candy. Let the child, as often as it coughs, take two spoonfuls
+at a time.
+
+HOW TO CURE WORMS IN CHILDREN.--1. Take one ounce of powdered
+snake-head (herb), and one drachm each of aloes and prickly ash
+bark; powder these, and to one-half teaspoonful of this powder add a
+teaspoonful of boiling water and a teaspoonful of molasses. Take
+this as a dose, night or morning, more or less, as the symptoms may
+require. 2. Take tobacco leaves, pound them up with honey, and lay
+them on the belly of the child or grown person, at the same time
+administering a dose of some good physic. 3. Take garden parsley,
+make it into a tea and let the patient drink freely of it. 4. Take the
+scales that will fall around the blacksmith's anvil, powder them fine,
+and put them in sweetened rum. Shake when you take them, and give a
+teaspoonful three times a day.
+
+SCALDING OF THE URINE.--Equal parts of the oil of red cedar, and the
+oil of spearmint.
+
+URINARY OBSTRUCTIONS.--Steep pumpkin seeds in gin, and drink about
+three glasses a day; or, administer half a drachm uva ursi every
+morning, and a dose of spearmint.
+
+FREE PASSAGE OF URINE.--The leaves of the currant bush made into a
+tea, and taken as a common drink.
+
+VENEREAL COMPLAINTS.--Equal parts of the oil of red cedar, combined
+with sarsaparilla, yellow dock and burdock made into a syrup; add to
+a pint of this syrup an ounce of gum guiaicum. Dose, from a
+tablespoonful to a wine-glass, as best you can bear.
+
+HOW TO CURE SORE THROAT.--"One who has tried it" communicates the
+following sensible item about curing sore throat: Let each one of your
+half million readers buy at any drug store one ounce of camphorated
+oil and five cents' worth of chloride of potash. Whenever any soreness
+appears in the throat, put the potash in half a tumbler of water, and
+with it gargle the throat thoroughly; then rub the neck thoroughly
+with the camphorated oil at night before going to bed, and also pin
+around the throat a small strip of woolen flannel. This is a simple,
+cheap and sure remedy.
+
+
+       *       *       *       *       *
+
+LANGUAGE OF FLOWERS
+
+      Acacia--Concealed love.
+      Adonis Vernalis--Sorrowful remembrances.
+      Almond--Hope.
+      Aloe--Religious superstition.
+      Alyssum, Sweet--Worth beyond beauty.
+      Ambrosia--Love returned.
+      Apple Blossom--Preference.
+      Arbor Vitæ--Unchanging friendship.
+
+      Bachelor's button--Hope in love.
+      Balsam--Impatience.
+      Begonia--Deformity.
+      Bellflower--Gratitude.
+      Belvidere, Wild (Licorice)--I declare against you.
+      Blue Bell--I will be constant.
+      Box--Stoical indifference.
+      Briers--Envy.
+      Burdock--Touch me not.
+
+      Cactus--Thou leavest not.
+      Camellia--Pity.
+      Candytuft--Indifference.
+      Canterbury Bell--Gratitude.
+      Cape Jessamine--Ecstasy; transport.
+      Calla Lily--Feminine beauty.
+      Carnation (Yellow)--Disdain.
+      Cedar--I live for thee.
+      China Aster--I will see about it.
+      Chrysanthemum Rose--I love.
+      Cowslip--Pensiveness.
+      Cypress--Mourning.
+      Crocus--Cheerfulness.
+      Cypress and Marigold--Despair.
+
+      Daffodil--Chivalry.
+      Dahlia--Forever thine.
+      Daisy (Garden)--I partake your sentiment.
+      Daisy (Wild)--I will think of it.
+      Dandelion--Coquetry.
+      Dead Leaves--Sadness.
+      Dock--Patience.
+      Dodder--Meanness.
+      Dogwood--Am I indifferent to you?
+
+      Ebony--Hypocrisy.
+      Eglantine--I wound to heal.
+      Elder--Compassion.
+      Endive--Frugality.
+      Evening Primrose--Inconstancy.
+      Evergreen--Poverty.
+      Everlasting--Perpetual remembrance.
+
+      Fennel--Strength.
+      Filbert--Reconciliation.
+      Fir-tree--Elevation.
+      Flux--I feel your kindness.
+      Forget-me-not--True love; remembrance.
+      Fox-glove--Insincerity.
+      Furze--Anger.
+      Fuchsia--Taste.
+
+      Gentian--Intrinsic worth.
+      Geranium, Ivy--Your hand for the next dance.
+      Geranium, Nutmeg--I expect a meeting.
+      Geranium, Oak--Lady, deign to smile.
+      Geranium, Rose--Preference.
+      Geranium, Silver leaf--Recall.
+      Gilliflower--Lasting beauty.
+      Gladiolus--Ready; armed.
+      Golden Rod--Encouragement.
+      Gorse--Endearing affection.
+      Gass--Utility.
+
+      Harebell--Grief.
+      Hawthorn--Hope.
+      Hazel--Recollection.
+      Hartsease--Think of me.
+      Heliotrope--Devotion.
+      Henbane--Blemish.
+      Holly--Foresight.
+      Hollyhock--Fruitfulness.
+      Hollyhock, White--Female ambition.
+      Honeysuckle--Bond of Love.
+      Honeysuckle, Coral--The color of my fate.
+      Hyacinth--Jealousy.
+      Hyacinth, Blue--Constancy.
+      Hyacinth, Purple--Sorrow.
+      Hydrangea--Heartlessness.
+
+      Ice plant--Your looks freeze me.
+      Iris--Message.
+      Ivy--Friendship; matrimony.
+
+      Jessamine, Cape--Transient joy; ecstasy.
+      Jessamine, White--Amiability.
+      Jessamine, Yellow--Grace; elegance.
+      Jonquil--I desire a return of affection.
+      Juniper--Asylum; shelter.
+      Justitia--Perfection of loveliness.
+
+      Kalmia (Mountain Laurel)--Treachery.
+      Kannedia--Mental beauty.
+
+      Laburnum--Pensive beauty.
+      Lady's Slipper--Capricious beauty.
+      Larch--Boldness.
+      Larkspur--Fickleness.
+      Laurel--Glory.
+      Lavender--Distrust.
+      Lettuce--Cold-hearted.
+      Lilac--First emotion of love.
+      Lily--Purity; modesty.
+      Lily of the Valley--Return of happiness.
+      Lily, Day--Coquetry,
+      Lily, Water--Eloquence.
+      Lily, Yellow--Falsehood.
+      Locust--Affection beyond the grave.
+      Love in a Mist--You puzzle me.
+      Love Lies Bleeding--Hopeless, not heartless.
+      Lupine--Imagination.
+
+      Mallow--Sweetness; mildness.
+      Maple--Reserve.
+      Marigold--Cruelty.
+      Marjoram--Blushes.
+      Marvel of Peru (Four O'clocks)--Timidity.
+      Mint--Virtue.
+      Mignonette--Your qualities surpass your charms.
+      Mistletoe--I surmount all difficulties.
+      Mock Orange (Syringa)--Counterfeit.
+      Morning Glory--Coquetry.
+      Maiden's Hair--Discretion.
+      Magnolia, Grandiflora--Peerless and proud.
+      Magnolia, Swamp--Perseverance.
+      Moss--Maternal love.
+      Motherwort--Secret love.
+      Mourning Bride--Unfortunate attachment.
+      Mulberry, Black--I will not survive you.
+      Mulberry, White--Wisdom.
+      Mushroom--Suspicion.
+      Musk-plant--Weakness.
+      Myrtle--Love faithful in absence.
+
+      Narcissus--Egotism.
+      Nasturtium--Patriotism.
+      Nettle--Cruelty; slander.
+      Night Blooming Cereus--Transient beauty.
+      Nightshade--Bitter truth.
+
+      Oak--Hospitality.
+      Oats--Music.
+      Oleander--Beware.
+      Olive-branch--Peace.
+      Orange-flower--Chastity.
+      Orchis--Beauty.
+      Osier--Frankness.
+      Osmunda--Dreams.
+
+      Pansy--Think of me.
+      Parsley--Entertainment; feasting.
+      Passion-flower--Religious fervor; susceptibility.
+      Pea, Sweet--Departure.
+      Peach Blossom--This heart is thine.
+      Peony--Anger.
+      Pennyroyal--Flee away.
+      Periwinkle--Sweet remembrances.
+      Petunia--Less proud than they deem thee.
+      Phlox--Our souls are united.
+      Pimpernel--Change.
+      Pink--Pure affection.
+      Pink, Double Red--Pure, ardent love.
+      Pink, Indian--Aversion.
+      Pink, Variegated--Refusal.
+      Pink, White--You are fair.
+      Pomegranite--Fully.
+      Poppy--Consolation.
+      Primrose--Inconstancy.
+
+      Rhododendron--Agitation.
+      Rose, Austrian--Thou art all that's lovely.
+      Rose, Bridal--Happy love.
+      Rose, Cabbage--Ambassador of love.
+      Rose, China--Grace.
+      Rose, Damask--Freshness.
+      Rose, Jacqueminot--Mellow love.
+      Rose, Maiden's Blush--If you _do_ love me, you will find me out.
+      Rose, Moss--Superior merit.
+      Rose, Moss Rosebud--Confession of love.
+      Rose, Sweet-briar--Sympathy.
+      Rose, Tea--Always lovely.
+      Rose, White--I am worthy of you.
+      Rose, York and Lancaster--War.
+      Rose, Wild--Simplicity.
+      Rue--Disdain.
+
+      Saffron--Excess is dangerous.
+      Sardonia--Irony.
+      Sensitive Plant--Timidity.
+      Snap-Dragon--Presumption.
+      Snowball--Thoughts of Heaven.
+      Snowdrop--Consolation.
+      Sorrel--Wit ill (poorly) timed.
+      Spearmint--Warm feelings.
+      Star of Bethlehem--Reconciliation.
+      Strawberry--Perfect excellence.
+      Sumac--Splendor.
+      Sunflower, Dwarf--Your devout admirer.
+      Sunflower, Tall--Pride.
+      Sweet William--Finesse.
+      Syringa--Memory.
+
+      Tansy--I declare against you.
+      Teazel--Misanthropy.
+      Thistle--Austerity.
+      Thorn Apple--Deceitful charms.
+      Touch-me-not--Impatience.
+      Trumpet-flower--Separation.
+      Tuberose--Dangerous pleasures.
+      Tulip--Declaration of love.
+      Tulip, Variegated--Beautiful eyes.
+      Tulip, Yellow--Hopeless love.
+
+      Venus' Flytrap--Have I caught you at last.
+      Venus' Looking-glass--Flattery.
+      Verbena--Sensibility.
+      Violet, Blue--Love.
+      Violet, White--Modesty.
+
+      Wallflower--Fidelity.
+      Weeping Willow--Forsaken.
+      Woodbine--Fraternal love.
+
+      Yew--Sorrow.
+
+      Zennæ--Absent friends.
+
+
+       *       *       *       *       *
+
+MASTERPIECES OF ELOQUENCE
+
+
+The following masterpieces of elegiac eloquence are unsurpassed in
+the repertory of the English classics, for lofty and noble sentiment,
+exquisite pathos, vivid imagery, tenderness of feeling, glowing power
+of description, brilliant command of language, and that immortal and
+
+seldom attained faculty of painting in the soul of the listener or
+reader a realistic picture whose sublimity of conception impresses
+the understanding with awe and admiration, and impels the mind to
+rise involuntarily for the time to an elevation out of and above the
+inconsequent contemplation of the common and sordid things of life.
+
+
+AT HIS BROTHER'S GRAVE.
+
+The following grand oration was delivered by Hon. Robert G. Ingersoll
+on the occasion of the funeral of his brother, Hon. Eben C. Ingersoll,
+in Washington, June 2:
+
+"My friends, I am going to do that which the dead oft promised he
+would do for me. The loved and loving brother, husband, father,
+friend, died where manhood's morning almost touches noon, and while
+the shadows were still falling towards the west. He had not passed on
+life's highway the stone that marks the highest point, but being weary
+for a moment he lay down by the wayside, and using his burden for a
+pillow fell into that dreamless sleep that kisses down the eyelids.
+Still, while yet in love with life and raptured with the world, he
+passed to silence and pathetic dust. Yet, after all, it may be best,
+just in the happiest, sunniest hour of all the voyage, while eager
+winds are kissing every sail, to dash against the unseen rock and in
+an instant to hear the billows roar, 'A sunken ship;' for whether in
+mid-sea or among the breakers of the farther shore, a wreck must mark
+at last the end of each and all, and every life, no matter if its
+every hour is rich with love, and every moment jeweled with a joy,
+will at its close become a tragedy as sad and deep and dark as can be
+woven of the warp and woof of mystery and death. This brave and tender
+man in every storm of life was oak and rock, but in the sunshine he
+was vine and flower. He was the friend of all heroic souls. He
+climbed the heights and left all superstitions far below, while on
+his forehead fell the golden dawning of a grander day. He loved the
+beautiful, and was with color, form and music touched to tears. He
+sided with the weak, and with a willing hand gave alms. With loyal
+heart, and with the purest hand he faithfully discharged all public
+trusts. He was a worshiper of liberty and a friend of the oppressed.
+A thousand times I have heard him quote the words, 'For Justice all
+place temple, and all seasons summer.' He believed that happiness
+was the only good, reason the only torch, justice the only worshiper,
+humanity the only religion, and love the priest. He added to the sum
+of human joy, and were everyone for whom he did some loving service
+to bring a blossom to his grave, he would sleep to-night beneath a
+wilderness of flowers. Life is a narrow vale between the cold and
+barren peaks of two eternities. We strive in vain to look beyond the
+heights. We cry aloud, and the only answer is the echo of our wailing
+cry. From the voiceless lips of the unreplying dead there comes no
+word, but the light of death. Hope sees a star, and listening love can
+hear the rustic of a wing, he who sleeps here when dying, mistaking
+the approach of death for the return of health, whispered with his
+latest breath, 'I am better now.' Let us believe, in spite of doubts
+and dogmas, and tears and fears, that these dear words are true of all
+the countless dead. And now, to you who have been chosen from among
+the many men he loved to do the last sad office for the dead, we give
+his sacred dust. Speech cannot contain our love. There was, there is,
+no gentler, stronger, manlier man."
+
+
+AT THE GRAVE OF A CHILD.
+
+Colonel Ingersoll upon one occasion was one of a little party of
+sympathizing friends who had gathered in a drizzling rain to assist
+the sorrowing friends of a young boy--a bright and stainless flower,
+cut off in the bloom of its beauty and virgin purity by the ruthless
+north winds from the Plutonian shades--in the last sad office of
+committing the poor clay to the bosom of its mother earth. Inspired
+by that true sympathy of the great heart of a great man, Colonel
+Ingersoll stepped to the side of the grave and spoke as follows:
+
+"My friends, I know how vain it is to gild grief with words, and yet I
+wish to take from every grave its fear. Here in this world, where life
+and death are equal king, all should be brave enough to meet what all
+the dead have met. The future has been filled with fear, stained and
+polluted by the heartless past. From the wondrous tree of life the buds
+and blossoms fall with ripened fruit, and in the common bed of earth the
+patriarchs and babes sleep side by side. Why should we fear that which
+will come to all that is? We cannot tell; we do not know which is the
+greater blessing--life or death. We cannot say that death is not a good;
+we do not know whether the grave is the end of this life or the door of
+another, or whether the night here is not somewhere else a dawn. Neither
+can we tell which is the more fortunate, the child dying in its mother's
+arms, before its lips have learned to form a word, or he who journeys
+all the length of life's uneven road, taking the last slow steps
+painfully with staff and crutch. Every cradle asks us 'whence,' and
+every coffin 'whither?' The poor barbarian, weeping above his dead, can
+answer these questions as intelligently and satisfactorily as the robed
+priest of the most authentic creed. The tearful ignorance of the one is
+just as good as the learned and unmeaning words of the other. No man,
+standing where the horizon of life has touched a grave, has any right to
+prophesy a future filled with pain and tears. It may be that death gives
+all there is of worth to live. If those we press and strain against our
+hearts could never die, perhaps that love would wither from the earth.
+May be this common fate treads from out the paths between our hearts the
+weeds of selfishness and hate, and I had rather live and love where
+death is king, than have eternal life where love is not. Another life is
+naught, unless we know and love again the ones who love us here. They
+who stand with breaking hearts around this little grave need have no
+fear. The larger and the nobler faith in all that is and is to be, tells
+us that death, even at its worst, is only perfect rest. We know that
+through the common wants of life, the needs and duties of each hour,
+their grief will lessen day by day, until at last these graves will be
+to them a place of rest and peace, almost of joy. There is for them this
+consolation, the dead do not suffer. If they live again, their lives
+will surely be as good as ours. We have no fear; we are all the children
+of the same mother, and the same fate awaits us all. We, too, have our
+religion, and it is this: 'Help for the living; hope for the dead.'"
+
+
+       *       *       *       *       *
+
+SUNDRY BRIEF ITEMS OF INTEREST.
+
+
+In 1492 America was discovered.
+
+In 1848 gold was found in California.
+
+Invention of telescopes, 1590.
+
+Elias Howe, Jr., invented sewing machines, in 1846.
+
+In 1839 envelopes came into use.
+
+Steel pens first made in 1830.
+
+The first watch was constructed in 1476.
+
+First manufacture of sulphur matches in 1829.
+
+Glass windows introduced into England in the eighth century.
+
+First coaches introduced into England in 1569.
+
+In 1545 needles of the modern style first came into use.
+
+In 1527 Albert Durer first engraved on wood.
+
+1559 saw knives introduced into England.
+
+In the same year wheeled carriages were first used in France.
+
+In 1588 the first newspaper appeared in England.
+
+In 1629 the first printing press was brought to America.
+
+The first newspaper advertisement appeared in 1652.
+
+England sent the first steam engine to this continent in 1703.
+
+The first steamboat in the United States ascended the Hudson in 1807.
+
+Locomotive first used in the United States in 1830.
+
+First horse railroad constructed in 1827.
+
+In 1830 the first iron steamship was built.
+
+Coal oil first used for illuminating purposes in 1836.
+
+Looms introduced as a substitute for spinning wheels in 1776.
+
+The velocity of a severe storm is 36 miles an hour; that of a
+hurricane, 80 miles an hour.
+
+National ensign of the United States formally adopted by Congress in
+1777.
+
+A square acre is a trifle less than 209 feet each way.
+
+Six hundred and forty acres make a square mile.
+
+A "hand" (employed in measuring horses' height) is four inches.
+
+A span is 10-7/8 inches.
+
+Six hundred pounds make a barrel of rice.
+
+One hundred and ninety-six pounds make a barrel of flour.
+
+Two hundred pounds make a barrel of pork.
+
+Fifty-six pounds make a firkin of butter.
+
+The number of languages is 2,750.
+
+The average duration of human life is 31 years.
+
+
+       *       *       *       *       *
+
+PHYSICIANS' DIGESTION TABLE.
+
+SHOWING THE TIME REQUIRED FOR THE DIGESTION OF THE ORDINARY
+ARTICLES OF FOOD.
+
+
+Soups.--Chicken, 3 hours; mutton, 3-1/2 hours; oyster, 3-1/2 hours;
+vegetable, 4 hours.
+
+Fish.--Bass, broiled, 3 hours; codfish, boiled, 2 hours; oysters, raw,
+3 hours; oysters, roasted, 3-1/4 hours; oysters, stewed, 3-1/2 hours;
+salmon (fresh), boiled, 1-3/4 hours; trout, fried, 1-1/2 hours.
+
+Meats.--Beef, roasted, 3 hours; beefsteak, broiled, 3 hours; beef
+(corned), boiled, 4-1/4 hours; lamb, roast, 2-1/2 hours; lamb, boiled,
+3 hours; meat, hashed, 2-1/2 hours; mutton, broiled, 3 hours; mutton,
+roast, 3-1/4 hours; pig's feet, soused, 1 hour; pork, roast, 5-1/4
+hours; pork, boiled, 4-1/2 hours; pork, fried, 4-1/4 hours; pork,
+broiled, 3-1/4 hours; sausage, fried, 4 hours; veal, broiled, 4 hours;
+veal, roast, 4-1/2 hours.
+
+Poultry and game.--Chicken, fricasseed, 3-3/4 hours; duck (tame),
+roasted, 4 hours; duck (wild), roasted, 4-3/4 hours; fowls (domestic),
+roasted or boiled, 4 hours; goose (wild), roasted, 2-1/2 hours; goose
+(tame), roasted, 2-1/4 hours; turkey, boiled or roasted, 2-1/2 hours;
+venison, broiled or roasted, 1-1/2 hours.
+
+Vegetables.--Asparagus, boiled, 2-1/2 hours; beans (Lima), boiled,
+2-1/2 hours, beans (string), boiled, 3 hours; beans, baked (with
+pork), 4-1/2 hours; beets (young), boiled, 3-3/4 hours; beets (old)
+boiled, 4 hours; cabbage, raw, 2 hours; cabbage, boiled, 4-1/2 hours;
+cauliflower, boiled, 2-1/2 hours; corn (green), boiled, 4 hours;
+onions, boiled, 3 hours; parsnips, boiled, 3 hours; potatoes, boiled
+or baked, 3-1/2 hours; rice, boiled, 1 hour; spinach, boiled, 2-1/2
+hours; tomatoes, raw or stewed, 2-1/2 hours; turnips, boiled, 3-1/2
+hours.
+
+Bread, Eggs, Milk, etc.--Bread, corn, 3-1/4 hours; bread, wheat, 3-1/2
+hours; eggs, raw, 2 hours; cheese, 3-1/2 hours; custard, 2-3/4 hours;
+eggs, soft-boiled, 3 hours; eggs, hard-boiled or fried, 3-1/2 hours;
+gelatine, 2-1/2 hours; tapioca, 2 hours.
+
+
+       *       *       *       *       *
+
+THEMES FOR DEBATE.
+
+
+Following are one hundred and fifty topics for debate. The more
+usual form in their presentation is that of a direct proposition or
+statement, rather than that of a question. The opponents then debate
+the "affirmative" and "negative" of the proposition. It is well to
+be very careful, in adopting a subject for a debate, to so state
+or explain it that misunderstandings may be mutually avoided, and
+quibbles on the meaning of words prevented.
+
+THEMES FOR DEBATE.
+
+Which is the better for this nation, high or low import tariffs?
+
+Is assassination ever justifiable?
+
+Was England justifiable in interfering between Egypt and the Soudan
+rebels?
+
+Is the production of great works of literature favored by the
+conditions of modern civilized life?
+
+Is it politic to place restrictions upon the immigration of the Chinese
+to the United States?
+
+Will coal always constitute the main source of artificial heat?
+
+Has the experiment of universal suffrage proven a success? Was Grant
+or Lee the greater general?
+
+Is an income-tax commendable?
+
+Ought the national banking system to be abolished?
+
+Should the government lease to stockgrowers any portion of the public
+domain?
+
+Is it advisable longer to attempt to maintain both a gold and silver
+standard of coinage?
+
+Which is the more important to the student, physical science or
+mathematics?
+
+Is the study of current politics a duty?
+
+Which was the more influential congressman, Blaine or Garfield?
+
+Which gives rise to more objectionable idioms and localisms of
+language, New England or the West?
+
+Was the purchase of Alaska by this government wise?
+
+Which is the more important as a continent, Africa or South America?
+
+Should the government interfere to stop the spread of contagious
+diseases among cattle?
+
+Was Caesar or Hannibal the more able general?
+
+Is the study of ancient or modern history the more important to the
+student?
+
+Should aliens be allowed to acquire property in this country?
+
+Should aliens be allowed to own real estate in this country? Do the
+benefits of the signal service justify its costs?
+
+Should usury laws be abolished?
+
+Should all laws for the collection of debt be abolished?
+
+Is labor entitled to more remuneration than it receives?
+
+Should the continuance of militia organizations by the several States
+be encouraged?
+
+Is an untarnished reputation of more importance to a woman than to a
+man?
+
+Does home life promote the growth of selfishness?
+
+Are mineral veins aqueous or igneous in origin?
+
+Is the theory of evolution tenable?
+
+Was Rome justifiable in annihilating Carthage as a nation?
+
+Which has left the more permanent impress upon mankind, Greece or
+Rome?
+
+Which was the greater thinker, Emerson or Bacon?
+
+Which is the more important as a branch of education, mineralogy or
+astronomy?
+
+Is there any improvement in the quality of the literature of to-day
+over that of last century?
+
+Should the "Spoils System" be continued in American politics?
+
+Should the co-education of the sexes be encouraged?
+
+Which should be the more encouraged, novelists or dramatists?
+
+Will the African and Caucasian races ever be amalgamated in the United
+States?
+
+Should the military or the interior department have charge over the
+Indians in the United States?
+
+Which is of more benefit to his race, the inventor or the explorer?
+
+Is history or philosophy the better exercise for the mind?
+
+Can any effectual provision be made by the State against "hard times"?
+
+Which is of the more benefit to society, journalism or the law?
+
+Which was the greater general, Napoleon or Wellington?
+
+Should the volume of greenback money be increased?
+
+Should the volume of national bank circulation be increased?
+
+Should the railroads be under the direct control of the government?
+
+Is the doctrine of "State rights" to be commended?
+
+Is the "Monroe doctrine" to be commended and upheld?
+
+Is the pursuit of politics an honorable avocation?
+
+Which is of the greater importance, the college or the university?
+
+Does the study of physical science militate against religious belief?
+
+Should "landlordism" in Ireland be supplanted by home rule?
+
+Is life more desirable now than in ancient Rome?
+
+Should men and women receive the same amount of wages for the same
+kind of work?
+
+Is the prohibitory liquor law preferable to a system of high license?
+
+Has any State a right to secede?
+
+Should any limit be placed by the constitution of a State upon its
+ability to contract indebtedness?
+
+Should the contract labor system in public prisons be forbidden?
+
+Should there be a censor for the public press?
+
+Should Arctic expeditions be encouraged?
+
+Is it the duty of the State to encourage art and literature as much as
+science?
+
+Is suicide cowardice?
+
+Has our Government a right to disfranchise the polygamists of Utah?
+
+Should capital punishment be abolished?
+
+Should the law place a limit upon the hours of daily labor for
+workingmen?
+
+Is "socialism" treason?
+
+Should the education of the young be compulsory?
+
+In a hundred years will republics be as numerous as monarchies?
+
+Should book-keeping be taught in the public schools?
+
+Should Latin be taught in the public schools?
+
+Do our methods of government promote centralization?
+
+Is life worth living?
+
+Should Ireland and Scotland be independent nations?
+
+Should internal revenue taxation be abolished?
+
+Which is of greater benefit at the present day, books or newspapers?
+
+Is honesty always the best policy?
+
+Which has been of greater benefit to mankind, geology or chemistry?
+
+Which could mankind dispense with at least inconvenience, wood or
+coal?
+
+Which is the greater nation, Germany or France?
+
+Which can support the greater population in proportion to area, our
+Northern or Southern States?
+
+Would mankind be the loser if the earth should cease to produce gold
+and silver?
+
+Is the occasional destruction of large numbers of people, by war and
+disaster, a benefit to the world?
+
+Which could man best do without, steam or horse power?
+
+Should women be given the right of suffrage in the United States?
+
+Should cremation be substituted for burial?
+
+Should the government establish a national system of telegraph?
+
+Will the population of Chicago ever exceed that of New York?
+
+Should the electoral college be continued?
+
+Will the population of St. Louis ever exceed that of Chicago?
+
+Should restrictions be placed upon the amount of property inheritable?
+
+Which is more desirable as the chief business of a city--commerce or
+manufactures?
+
+Which is more desirable as the chief business of a
+city--transportation by water or by rail?
+
+Should the rate of taxation be graduated to a ratio with the amount of
+property taxed?
+
+Will a time ever come when the population of the earth will be limited
+by the earth's capacity of food production?
+
+Is it probable that any language will ever become universal?
+
+Is it probable that any planet, except the earth, is inhabited?
+
+Should the State prohibit the manufacture and sale of alcoholic
+liquors?
+
+Should the government prohibit the manufacture and sale of alcoholic
+liquors?
+
+Should the guillotine be substituted for the gallows?
+
+Was Bryant or Longfellow the greater poet?
+
+Should the jury system be continued?
+
+Should the languages of alien nations be taught in the public schools?
+
+Should a right to vote in any part of the United States depend upon a
+property qualification?
+
+Can a horse trot faster in harness, or under saddle?
+
+Should the pooling system among American railroads be abolished by
+law?
+
+Is dancing, as usually conducted, compatible with a high standard of
+morality?
+
+Should the grand jury system of making indictments be continued?
+
+Which should be the more highly remunerated, skilled labor or the work
+of professional men?
+
+Which is the more desirable as an occupation, medicine or law?
+
+Should the formation of trade unions be encouraged?
+
+Which has been the greater curse to man, war or drunkenness?
+
+Which can man the more easily do without, electricity or petroleum?
+
+Should the law interfere against the growth of class distinctions in
+society?
+
+Which was the greater genius, Mohammed or Buddha?
+
+Which was the more able leader, Pizarro or Cortez?
+
+Which can to-day wield the greater influence, the orator or the
+writer?
+
+Is genius hereditary?
+
+Is Saxon blood deteriorating?
+
+Which will predominate in five hundred years, the Saxon or Latin
+races?
+
+Should American railroad companies be allowed to sell their bonds in
+other countries?
+
+Should Sumner's civil rights bill be made constitutional by an
+amendment?
+
+Does civilization promote the happiness of the world?
+
+Should land subsidies be granted to railroads by the government?
+
+Which is the stronger military power, England or the United States?
+
+Would a rebellion in Russia be justifiable?
+
+Should the theater be encouraged?
+
+Which has the greater resources, Pennsylvania or Texas?
+
+Is agriculture the noblest occupation?
+
+Can democratic forms of government be made universal?
+
+Is legal punishment for crime as severe as it should be?
+
+Should the formation of monopolies be prevented by the State?
+
+Has Spanish influence been helpful or harmful to Mexico as a people?
+
+Which is of more importance, the primary or the high school?
+
+Will the tide of emigration ever turn eastward instead of westward?
+
+Should the art of war be taught more widely than at present in the
+United States?
+
+Was slavery the cause of the American civil war?
+
+Is life insurance a benefit?
+
+
+       *       *       *       *       *
+
+HOW TO MAKE 32 KINDS OF SOLDER.--1. Plumbers' solder.--Lead 2 parts,
+tin I part. 2. Tinmen's solder.--Lead 1 part, tin 1 part. 3. Zinc
+solder.--Tin 1 part, [Transcriber's Note: The original text reads
+'lead 1 to parts'] lead 1 to 2 parts. 4. Pewter solder. Lead 1 part,
+bismuth 1 to 2 parts. 5. [Transcriber's Note: The original text reads
+'Spelter soldier'] Spelter's solder.--Equal parts copper and
+zinc. 6. Pewterers' soft solder.--Bismuth 2, lead 4, tin 3 parts.
+7. Another.--Bismuth 1, lead I, tin 2 parts. 8. Another pewter
+solder.--Tin 2 parts, lead 1 part. 9. Glaziers' solder.--Tin 3 parts,
+lead 1 part. 10. Solder for copper.--Copper 10 parts, zinc 9 parts.
+11. Yellow solder for brass or copper.--- Copper 32 lbs., zinc 29
+lbs., tin 1 lb. 12. Brass solder.--Copper 61.25 parts, zinc 38.75
+parts. 13. Brass solder, yellow and easily fusible.--Copper 45, zinc
+55 parts. 14. Brass solder, white.--Copper 57.41 parts, tin 14.60
+parts, zinc 27.99 parts. 15. Another solder for copper.--Tin 2 parts,
+lead 1 part. When the copper is thick heat it by a naked fire, if thin
+use a tinned copper tool. Use muriate or chloride of zinc as a flux.
+The same solder will do for iron, cast iron, or steel; if the pieces
+are thick, heat by a naked fire or immerse in the solder. 16. Black
+solder.--Copper 2, zinc 3, tin 2 parts. 17. Another.--Sheet brass 20
+lbs., tin 6 lbs., zinc 1 lb. 18. Cold brazing without fire or lamp.
+--Fluoric acid 1 oz., oxy muriatic acid 1 oz., mix in a lead bottle.
+Put a chalk mark each side where you want to braze. This mixture will
+keep about G months in one bottle. 19. Cold soldering without fire or
+lamp.--Bismuth 1/4 oz., quicksilver 1/4 oz., block tin filings 1 oz.,
+spirits salts 1 oz., all mixed together. 20. To solder iron to steel
+or either to brass.--Tin 3 parts, copper 39-1/2 parts, zinc 7-1/2
+parts. When applied in a molten state it will firmly unite metals
+first named to each other. 21. Plumbers' solder.--Bismuth 1, lead 5,
+tin 3 parts, is a first-class composition. 22. White solder for raised
+Britannia ware.--Tin 100 lbs., hardening 8 lbs., antimony 8 lbs.
+23. Hardening for Britannia.--(To be mixed separately from the other
+ingredients.) Copper 2 lbs., tin 1 lb. 21. Best soft solder for cast
+Britannia ware.--Tin 8 lbs., lead 5 lbs. 25. Bismuth solder.--Tin
+1, lead 3, bismuth 3 parts. 26. Solder for brass that will stand
+hammering.--Brass 78.26 parts, zinc 17.41 parts, silver 4.33 parts,
+add a little chloride of potassium to your borax for a flux. 27.
+Solder for steel joints.--Silver 19 parts, copper 1 part, brass 2
+parts, Melt all together. 28. Hard solder.--Copper 2 parts, zinc 1
+part. Melt together. 29. Solder for brass.--- Copper 3 parts, zinc
+1 part, with borax. 30. Solder for copper.--- Brass 6 parts, zinc 1
+part, tin 1 part, melt all together well and pour out to cool. 31.
+Solder for platina--Gold with borax. 32. Solder for iron.--The best
+solder for iron is good tough brass with a little borax.
+
+N. B.--In soldering, the surfaces to be joined are made perfectly
+clean and smooth, and then covered with sal. ammoniac, resin or other
+flux, the solder is then applied, being melted on and smoothed over by
+a tinned soldering iron.
+
+
+       *       *       *       *       *
+
+[Illustration: COOKERY RECIPES]
+
+COOKERY RECIPES
+
+
+ALE TO MULL.--Take a pint of good strong ale, and pour it into a
+saucepan with three cloves and a little nutmeg; sugar to your taste.
+Set it over the fire, and when it boils take it off to cool. Beat up
+the yolks of four eggs exceedingly well; mix them first with a little
+cold ale, then add them to the warm ale, and pour it in and out of the
+pan several times. Set it over a slow fire, beat it a little, take it
+off again; do this three times until it is hot, then serve it with dry
+toast.
+
+ALE, SPICED.--Is made hot, sweetened with sugar and spiced with grated
+nutmeg, and a hot toast is served in it. This is the wassail drink.
+
+BEEF TEA.--Cut a pound of fleshy beef in thin slices; simmer with
+a quart of water twenty minutes, after it has once boiled and been
+skimmed. Season if approved.
+
+BEEF TEA.--To one pound of lean beef add one and one-half tumblers
+of cold water; cut the beef in small pieces, cover, and let it boil
+slowly for ten minutes, and add a little salt after it is boiled.
+Excellent.
+
+BEEF TEA.--Cut lean, tender beef into small pieces, put them into a
+bottle, cork and set in a pot of cold water, then put on the stove and
+boil for one hour. Season to taste.
+
+BLACK CURRANT CORDIAL.--To every four quarts of black currants, picked
+from the stems and lightly bruised, add one gallon of the best whisky;
+let it remain four months, shaking the jar occasionally, then drain
+off the liquor and strain. Add three pounds of loaf sugar and a
+quarter of a pound of best cloves, slightly bruised; bottle well and
+seal.
+
+BOSTON CREAM (A SUMMER DRINK).--Make a syrup of four pounds of white
+sugar with four quarts of water; boil; when cold add four ounces of
+tartaric acid, one and a half ounces of essence of lemon, and the
+whites of six eggs beaten to a stiff froth; bottle. A wine-glass of
+the cream to a tumbler of water, with sufficient carbonate of soda to
+make it effervesce.
+
+CHAMPAGNE CUP.--One quart bottle of champagne, two bottles of
+soda-water, one liqueur-glass of brandy, two tablespoons of powdered
+sugar, a few thin strips of cucumber rind; make this just in time for
+use, and add a large piece of ice.
+
+CHOCOLATE.--Scrape Cadbury's chocolate fine, mix with a little cold
+water and the yolks of eggs well beaten; add this to equal parts of
+milk and water, and boil well, being careful that it does not burn.
+Sweeten to the taste, and serve hot.
+
+COFFEE.--Is a tonic and stimulating beverage, of a wholesome nature.
+Use the best. For eight cups use nearly eight cups of water; put in
+coffee as much as you like, boil a minute and take off, and throw in a
+cup of cold water to throw the grounds to the bottom; in five minutes
+it will be very clear.
+
+Or, beat one or two eggs, which mix with ground coffee to form a ball;
+nearly fill the pot with cold water, simmer gently for half an hour,
+having introduced the ball; _do not boil_, or you will destroy the
+aroma.
+
+COFFEE.--The following is a delicious dish either for summer breakfast
+or dessert: Make a strong infusion of Mocha coffee; put it in a
+porcelain bowl, sugar it properly and add to it an equal portion of
+boiled milk, or one-third the quantity of rich cream. Surround the
+bowl with pounded ice.
+
+CURRANT WINE.--One quart currant juice, three pounds of sugar,
+sufficient water to make a gallon.
+
+EGG GRUEL.--Boil eggs from one to three hours until hard enough to
+grate; then boil new milk and thicken with the egg, and add a little
+salt. Excellent in case of nausea.
+
+LEMON SYRUP.--Pare off the yellow rind of the lemon, slice the lemon
+and put a layer of lemon and a thick layer of sugar in a deep plate;
+cover close with a saucer, and set in a warm place. This is an
+excellent remedy for a cold.
+
+LEMONADE.--Take a quart of boiling water, and add to it five ounces
+of lump-sugar, the yellow rind of the lemon rubbed off with a bit of
+sugar, and the juice of three lemons. Stir all together and let it
+stand till cool. Two ounces of cream of tartar may be used instead of
+the lemons, water being poured upon it.
+
+RASPBERRY VINEGAR.--Fill a jar with red raspberries picked from the
+stalks. Pour in as much vinegar as it will hold. Let it stand ten
+days, then strain it through a sieve. Don't press the berries, just
+let the juice run through. To every pint add one pound loaf sugar.
+Boil it like other syrup; skim, and bottle when cold.
+
+SUMMER DRINK.--Boil together for five minutes two ounces of tartaric
+acid, two pounds white sugar, three lemons sliced, two quarts of
+water; when nearly cold add the whites of four eggs beaten to a froth,
+one tablespoonful of flour and half an ounce of wintergreen. Two
+tablespoonfuls in a glass of water make a pleasant drink; for those
+who like effervescence add as much soda as a ten-cent piece will hold,
+stirring it briskly before drinking.
+
+BLACKBERRY SYRUP.--To one pint of juice put one pound of white sugar,
+one-half ounce of powdered cinnamon, one-fourth ounce mace, and two
+teaspoons cloves; boil all together for a quarter of an hour, then
+strain the syrup, and add to each pint a glass of French brandy.
+
+TEA.--When the water in the teakettle begins to boil, have ready a tin
+tea-steeper; pour into the tea-steeper just a very little of the boiling
+water, and then put in tea, allowing one teaspoon of tea to each person.
+Pour over this boiling water until the steeper is a little more than
+half full; cover tightly and let it stand where it will keep hot, but
+not to boil. Let the tea infuse for ten or fifteen minutes, and then
+pour into the tea-urn, adding more boiling water, in the proportion of
+one cup of water for every teaspoon of dry tea which has been infused.
+Have boiling water in a water-pot, and weaken each cup of tea as
+desired. Do not use water for tea that has been boiled long. Spring
+water is best for tea, and filtered water next best.
+
+ICED TEA A LA RUSSE.--To each glass of tea add the juice of half a
+lemon, fill up the glass with pounded ice, and sweeten.
+
+GENERAL DIRECTIONS FOR MAKING BREAD.--In the composition of good
+bread, there are three important requisites: Good flour, good yeast,
+[and here let us recommend Gillett's Magic Yeast Cakes. They keep good
+for one year in any climate, and once used you will not do without it.
+All grocers keep it] and strength to knead it well. Flour should be
+white and dry, crumbling easily again after it is pressed in the hand.
+
+A very good method of ascertaining the quality of yeast will be to add
+a little flour to a very small quantity, setting it in a warm place.
+If in the course of ten or fifteen minutes it raises, it will do to
+use.
+
+When you make bread, first set the sponge with warm milk or water,
+keeping it in a warm place until quite light. Then mold this sponge,
+by adding flour, into one large loaf, kneading it well. Set this to
+rise again, and then when sufficiently light mold it into smaller
+loaves, let it rise again, then bake. Care should be taken not to get
+the dough too stiff with flour; it should be as soft as it can be to
+knead well. To make bread or biscuits a nice color, wet the dough
+over top with water just before putting it into the oven. Flour should
+always be sifted.
+
+BROWN BREAD, for those who can eat corn-meal: Two cups Indian meal
+to one cup flour; one-half teacup syrup, 2-1/2 cups milk; 1 teaspoon
+salt; 3 teaspoons of Gillett's baking powder. Steam an hour and a
+half. To be eaten hot. It goes very nicely with a corn-beef dinner.
+
+BROWN BREAD.--Stir together wheat meal and cold water (nothing else,
+not even salt) to the consistency of a thick batter. Bake in small
+circular pans, from three to three and a half inches in diameter,
+(ordinary tin pattypans do very well) in a quick, hot oven. It is
+quite essential that it be baked in this sized cake, as it is upon
+this that the raising depends. [In this article there are none of the
+injurious qualities of either fermented or superfine flour bread;
+and it is so palpably wholesome food, that it appeals at once to the
+common sense of all who are interested in the subject.]
+
+BROWN BREAD--Take part of the sponge that has been prepared for your
+white bread, warm water can be added, mix it with graham flour (not
+too stiff).
+
+BOSTON BROWN BREAD.--To make one loaf:--Rye meal unsifted, half a
+pint; Indian meal sifted, one pint; sour milk, one pint; molasses,
+half a gill. Add a teaspoonful of salt, one teaspoonful of soda
+dissolved in a little hot water; stir well, put in a greased pan, let
+it rise one hour, and steam four hours.
+
+BOSTON BROWN BREAD.--One and one-half cups of graham flour, two cups
+of corn meal, one-half cup of molasses, one pint of sweet milk, and
+one-half a teaspoon of soda; steam three hours.
+
+CORN BREAD.--One-half pint of buttermilk, one-half pint of sweet milk;
+sweeten the sour milk with one-half teaspoon of soda; beat two eggs,
+whites and yolks together; pour the milk into the eggs, then thicken
+with about nine tablespoons of sifted corn meal. Put the pan on the
+stove with a piece of lard the size of an egg; when melted pour it in
+the batter; this lard by stirring it will grease the pan to bake in;
+add a teaspoon of salt.
+
+EXCELLENT BREAD.--Four potatoes mashed fine, four teaspoons of salt,
+two quarts of lukewarm milk, one-half cake Gillett's magic yeast
+dissolved in one-half cup of warm water, flour enough to make a
+pliable dough; mold with hands well greased with lard; place in pans,
+and when sufficiently light, it is ready for baking.
+
+FRENCH BREAD.--With a quarter of a peck of fine flour mix the yolks of
+three and whites of two eggs, beaten and strained, a little salt,
+half a pint of good yeast that is not bitter, and as much milk, made a
+little warm, as will work into a thin light dough. Stir it about, but
+don't knead it. Have ready three quart wooden dishes, divide the dough
+among them, set to rise, then turn them out into the oven, which must
+be quick. Rasp when done.
+
+GRAHAM BREAD.--For one loaf, take two cups of white bread sponge, to
+which add two tablespoons of brown sugar, and graham flour to make a
+stiff batter; let it rise, after which add graham flour sufficient to
+knead, but not very stiff; then put it in the pan to rise and bake.
+
+ITALIAN BREAD.--Make a stiff dough, with two pounds of fine flour, six
+of white powdered sugar, three or four eggs, a lemon-peel grated, and
+two ounces of fresh butter. If the dough is not firm enough, add more
+flour and sugar. Then turn it out, and work it well with the hand, cut
+it into round long biscuits, and glaze them with white of egg.
+
+RICE AND WHEAT BREAD.--Simmer a pound of rice in two quarts of water
+till soft; when it is of a proper warmth, mix it well with four pounds
+of flour, and yeast, and salt as for other bread; of yeast about four
+large spoonfuls; knead it well; then set to rise before the fire. Some
+of the flour should be reserved to make up the loaves. If the rice
+should require more water, it must be added, as some rice swells more
+than others.
+
+SAGO BREAD.--Boil two lbs. of sago in three pints of water until
+reduced to a quart, then mix with it half a pint of yeast, and pour
+the mixture into fourteen lbs. of flour. Make into bread in the usual
+way.
+
+STEAMED BREAD.--Two cups corn meal; 1 cup graham flour; 1/2 cup N. O.
+molasses; salt and teaspoonful of soda. Mix soft with sour milk, or
+make with sweet milk and Gillett's baking powder. Put in tight mold in
+kettle of water; steam three hours or more. This is as nice as Boston
+brown bread.
+
+Use this receipt with flour instead of graham; add a cup of beef suet,
+and it makes a nice pudding in the winter. Eat with syrup or cream.
+
+BISCUITS.--Mix a quart of sweet milk with half a cup of melted butter;
+stir in a pinch of salt, two teaspoonfuls of baking powder and flour
+enough for a stiff batter. Have the oven at a brisk heat. Drop the
+batter, a spoonful in a place, on buttered pans. They will bake in
+fifteen minutes.
+
+CREAM BISCUITS.--Three heaping tablespoons of sour cream; put in a
+bowl or vessel containing a quart and fill two-thirds full of sweet
+milk, two teaspoons cream tartar, one teaspoon of soda, a little salt;
+pour the cream in the flour, mix soft and bake in a quick oven.
+
+FRENCH BISCUITS.--Two cups of butter, two cups of sugar, one egg (or
+the whites of two), half a cup of sour milk, half a teaspoon of soda;
+flour to roll; sprinkle with sugar.
+
+RYE BISCUITS.--Two cups of rye meal, one and a half cups flour,
+one-third cup molasses, one egg, a little salt, two cups sour milk,
+two even teaspoons saleratus.
+
+SODA BISCUITS.--To each quart of flour add one tablespoon of shortening,
+one-half teaspoon of salt, and three and a half heaping teaspoons of
+Gillett's baking powder; mix baking powder thoroughly through the flour,
+then add other ingredients. Do not knead, and bake quickly. To use cream
+tartar and soda, take the same proportions without the baking powder,
+using instead two heaping teaspoons cream tartar and one of soda. If
+good they will bake in five minutes.
+
+TEA BISCUITS.--One cup of hot water, two of milk, three tablespoons of
+yeast; mix thoroughly; after it is risen, take two-thirds of a cup of
+butter and a little sugar and mold it; then let it rise, and mold it
+into small cakes.
+
+BANNOCKS.--One pint corn meal, pour on it boiling water to thoroughly
+wet it. Let it stand a few minutes; add salt and one egg and a little
+sweet cream, or a tablespoon melted butter. Make into balls and fry in
+hot lard.
+
+BREAKFAST CAKES.--One cup milk, one pint flour, three eggs, piece
+butter size of an egg, two teaspoons cream tartar, one teaspoon soda,
+one tablespoon butter.
+
+BUCKWHEAT CAKES.--One quart buckwheat flour, four tablespoons
+yeast, one tablespoon salt, one handful Indian meal, two tablespoons
+molasses, not syrup. Warm water enough to make a thin batter; beat
+very well and set in a warm place. If the batter is the least sour in
+the morning, add a little soda.
+
+QUICK BUCKWHEAT CAKES.--One quart of buckwheat flour, one-half a
+teacup of corn meal or wheat flour, a little salt, and two tablespoons
+of syrup. Wet these with cold or warm water to a thin batter, and add,
+lastly, four good-tablespoons of Gillett's baking powder.
+
+SPANISH BUNS.--Five eggs well beaten; cut up in a cup of warm new
+milk half a pound of good butter, one pound of sifted flour, and a
+wineglassful of good yeast; stir these well together; set it to rise
+for an hour, in rather a warm place; when risen, sift in half a pound
+of white sugar, and half a grated nutmeg; add one wineglass of wine
+and brandy, mixed, one wineglass of rose-water, and one cupful of
+currants, which have been cleaned thoroughly. Mix these well, pour it
+into pans, and set it to rise again for half an hour. Then bake one
+hour. Icing is a great improvement to their appearance.
+
+BATH BUNS.--- Take 1 lb. of flour, put it in a dish, and make a hole
+in the middle, and pour in a dessert spoonful of good yeast; pour upon
+the yeast half a cupful of warm milk, mix in one-third of the flour,
+and let it rise an hour. When it has risen, put in 6 ozs. of cold
+butter, 4 eggs, and a few caraway seeds; mix all together with the
+rest of the flour. Put it in a warm place to rise. Flatten it with the
+hand on a pasteboard. Sift 6 ozs. of loaf sugar, half the size of a
+pea; sprinkle the particles over the dough; roll together to mix the
+sugar; let it rise in a warm place about 20 minutes. Make into buns,
+and lay on buttered tins; put sugar and 9 or 10 comfits on the tops,
+sprinkle them with water; bake in a pretty hot oven.
+
+GRAHAM GEMS.--One quart of sweet milk, one cup syrup, one teaspoon
+soda, two teaspoons cream tartar, little salt; mix cream tartar in
+graham flour, soda in milk, and make it as stiff with the flour as
+will make it drop easily from the spoon into muffin rings.
+
+BROWN GRIDDLE CAKES.--Take stale bread, soak in water till soft, drain
+off water through colander, beat up fine with fork, to one quart of
+the crumb batter, add one quart each milk and flour, and four eggs
+well beaten. Mix, bake in a griddle.
+
+WHEAT GEMS.--One pint milk, two eggs, flour enough to make a batter
+not very stiff, two large spoons melted butter, yeast to raise them, a
+little soda and salt. Bake in gem irons.
+
+JOHNNIE CAKE.--- One pint of corn meal, one teacup of flour, two eggs,
+one pint of sweet milk, one tablespoon of molasses, one tablespoon of
+melted butter, a little salt, one teaspoon of soda, one teaspoon of
+cream of tartar; bake in square tins.
+
+MUSH.--Indian or oatmeal mush is best made in the following manner:
+Put fresh water in a kettle over the fire to boil, and put in some
+salt; when the water boils, stir in handful by handful corn or oatmeal
+until thick enough for use. In order to have excellent mush, the meal
+should be allowed to cook well, and long as possible while thin, and
+before the final handful is added.
+
+FRIED MUSH.--When desired to be fried for breakfast, turn into an
+earthen dish and set away to cool. Then cut in slices when you wish to
+fry; dip each piece in beaten eggs and fry on a hot griddle.
+
+MUFFINS.--One tablespoonful of butter, two tablespoons sugar, two
+eggs--stir altogether; add one cup of sweet milk, three teaspoons of
+baking powder, flour to make a stiff batter. Bake twenty minutes in a
+quick oven.
+
+ENGLISH PANCAKES.--Make a batter of two teacups of flour, four eggs, and
+one quart of milk. Add, as a great improvement, one tablespoonful of
+brandy with a little nutmeg scraped in. Make the [Transcriber's Note:
+The original text reads 'sixe'] size of frying pan. Sprinkle a little
+granulated sugar over the pancake, roll it up, and send to the table
+hot.
+
+POP OVERS.--Three cups of milk and three cups flour, three eggs, a
+little salt, one tablespoon melted butter put in the last thing; two
+tablespoons to a puff.
+
+ROLLS.--To the quantity of light bread-dough that you would take for
+twelve persons, add the white of one egg well beaten, two tablespoons
+of white sugar, and two tablespoons of butter; work these thoroughly
+together; roll out about half an inch thick; cut the size desired, and
+spread one with melted butter and lay another upon the top of it. Bake
+delicately when they have risen.
+
+FRENCH ROLLS.--One quart flour, add two eggs, one half-pint milk,
+tablespoon of yeast, kneed it well; let rise till morning. Work in one
+ounce of butter, and mold in small rolls. Bake immediately.
+
+RUSKS.--Milk enough with one-half cup of yeast to make a pint; make
+a sponge and rise, then add one and a half cups of white sugar, three
+eggs, one-half cup of butter; spice to your taste; mold, then put in
+pan to rise. When baked, cover the tops with sugar dissolved in milk.
+
+WAFFLES.--One quart of sweet or sour milk, four eggs, two-thirds of
+a cup of butter, half a teaspoonful of salt, three teaspoonfuls of
+baking-powder; flour enough to make a nice batter. If you use
+sour milk leave out the baking-powder, and use two teaspoons soda.
+Splendid.
+
+YEAST.--In reference to yeast, we advise the use of Magic Yeast Cakes;
+it keeps good a year, and works quicker and better than other yeasts.
+
+SUGGESTIONS IN MAKING CAKE.--It is very desirable that the materials
+be of the finest quality. Sweet, fresh butter, eggs, and good flour
+are the first essentials. The process of putting together is also
+quite an important feature, and where other methods are not given in
+this work by contributors, it would be well for the young housekeeper
+to observe the following directions:
+
+Never allow the butter to oil, but soften it by putting in a
+moderately warm place before you commence other preparations for your
+cake; then put it into an earthen dish--tin, if not new, will discolor
+your cake as you stir it--and add your sugar; beat the butter and
+sugar to a cream, add the yolks of the eggs, then the milk, and lastly
+the beaten whites of the eggs and flour. Spices and liquors may be
+added after the yolks of the eggs are put in, and fruit should be put
+in with the flour.
+
+The oven should be pretty hot for small cakes, and moderate for
+larger. To ascertain if a large cake is sufficiently baked, pierce it
+with a broom-straw through the center; if done, the straw will come
+out free from dough; if not done, dough will adhere to the straw. Take
+it out of the tin about fifteen minutes after it is taken from the
+oven (not sooner), and do not turn it over on the top to cool.
+
+FROSTING.--One pint granulated sugar, moisten thoroughly with water
+sufficient to dissolve it when heated; let it boil until it threads
+from the spoon, stirring often; while the sugar is boiling, beat the
+whites of two eggs till they are firm; then when thoroughly beaten,
+turn them into a deep dish, and when the sugar is boiled, turn it
+over the whites, beating all rapidly together until of the right
+consistency to spread over the cake. Flavor with lemon, if preferred.
+This is sufficient for two loaves.
+
+FROSTING, FOR CAKE.--One cup frosting-sugar, two tablespoons of water
+boiled together; take it off the stove, and stir in the white of one
+egg beaten to a stiff froth; stir all together well, then frost your
+cake with it, and you will never want a nicer frosting than this.
+
+CHOCOLATE FROSTING.--Whites of two eggs, one and one-half cups of fine
+sugar, six great spoons of grated chocolate, two teaspoons of vanilla;
+spread rather thickly between layers and on top of cake. Best when
+freshly made. It should be made like any frosting.
+
+ICING.--The following rules should be observed where boiled icing is
+not used:
+
+Put the whites of your eggs in a shallow earthern dish, and allow at
+least a quarter of a pound or sixteen tablespoons of the finest white
+sugar for each egg. Take part of the sugar at first and sprinkle over
+the eggs; beat them for about half an hour, stirring in gradually
+the rest of the sugar; then add the flavor. If you use the juice of
+a lemon, allow more sugar. Tartaric and lemon-juice whitens icing. It
+may be shaded a pretty pink with strawberry-juice or cranberry syrup,
+or colored yellow by putting the juice and rind of a lemon in a thick
+muslin bag, and squeezing it hard into the egg and sugar.
+
+If cake is well dredged with flour after baking, and then carefully
+wiped before the icing is put on, it will not run, and can be spread
+more smoothly. Put frosting on to the cake in large spoonfuls,
+commencing over the center; then spread it over the cake, using a
+large knife, dipping it occasionally in cold water. Dry the frosting
+on the cake in a cool, dry place.
+
+ICE-CREAM ICING, FOR WHITE CAKE.--Two cups pulverized white sugar,
+boiled to a thick syrup; add three teaspoons vanilla; when cold, add
+the whites of two eggs well beaten, and flavored with two teaspoons of
+citric acid.
+
+ICING, FOR CAKES.--Take ten whites of eggs whipped to a stiff froth,
+with twenty large spoonfuls of orange-flower water. This is to be laid
+smoothly on the cakes after they are baked. Then return them to the
+oven for fifteen minutes to harden the icing.
+
+ICING.--One pound pulverized sugar, pour over one tablespoon cold
+water, beat whites of three eggs a little, not to a stiff froth;
+add to the sugar and water, put in a deep bowl, place in a vessel
+of boiling water, and heat. It will become thin and clear, afterward
+begin to thicken. When it becomes quite thick, remove from the fire
+and stir while it becomes cool till thick enough to spread with a
+knife. This will frost several ordinary-sized cakes.
+
+ALMOND CAKE.--Take ten eggs, beaten separately, the yolks from the
+whites; beat the yolks with half a pound of white sugar; blanch a
+quarter of a pound of almonds by pouring hot water on them, and remove
+the skins; pound them in a mortar smooth; add three drops of oil of
+bitter almonds; and rose-water to prevent the oiling of the almonds.
+Stir this also into the eggs. Half a pound of sifted flour stirred
+very slowly into the eggs; lastly, stir in the whites, which must
+have been whipped to a stiff froth. Pour this into the pans, and bake
+immediately three-quarters of an hour.
+
+COCOANUT CAKE.--Whip the whites of ten eggs, grate two nice cocoanuts,
+and add them; sift one pound of white sugar into half a pound of
+sifted flour; stir this well; add a little rose-water to flavor; pour
+into pans, and bake three-fourths of an hour.
+
+COCOANUT DROPS.--One pound each grated cocoanut and sugar; four well
+beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and
+bake.
+
+COCOANUT JUMBLES.--Take one cup butter, two cups sugar, three eggs
+well whipped, one grated cocoanut, stirred in lightly with the flour,
+which must be sufficient to stiffen to the required consistency. Bake
+one to know when enough flour is added.
+
+COFFEE CAKE.--Take three eggs, two cups brown sugar, one cup strong
+coffee, quarter of cup of butter, three cups flour, one teaspoonful
+cream tartar, half teaspoonful each soda and ground cinnamon and
+cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter
+and sugar to a cream, then add eggs beaten, coffee, flour sifted,
+and cream tartar, well mixed with it. Spices and raisins, then soda
+dissolved in sufficient warm water to absorb it. Thoroughly mix, and
+bake in round tins.
+
+COOKIES.--Two cups bright brown sugar, one cup butter, half cup sweet
+milk, two eggs, one teaspoonful soda, flour enough to roll out.
+
+COMPOSITION CAKE.--Five eggs, three cups sugar, two cups butter, five
+cups flour, one wine-glass brandy, one nutmeg grated, half pound each
+raisins and currants, three teaspoonfuls Gillett's baking powder.
+
+CORN STARCH CAKE.--Two cups pulverized sugar, one cup butter, cup corn
+starch, two cups sifted flour, seven eggs (whites beaten very light),
+one teaspoon soda, two teaspoons cream tartar (or two teaspoons
+caking powder instead of soda and cream tartar), flavor with lemon.
+In putting this together, beat butter and sugar to a light cream,
+dissolve corn starch in a cup of sweet milk, leaving enough of the
+milk to dissolve the soda if it is used, put cream of tartar or baking
+powder in the flour, beat the whites of the eggs separate when the
+butter and sugar are ready, put all the ingredients together first,
+leaving the eggs and flour to the last.
+
+CREAM CAKE.--Half pint cream, one tablespoon butter rubbed into one
+tablespoon flour. Put the cream on the fire. When it boils stir in the
+butter and flour mixed, add half a tea cup sugar, two eggs very light,
+flavor with vanilla. Spread between cakes, and frost or sugar top of
+cake to please fancy.
+
+CINNAMON CAKE.--Take two cups of brown sugar, one cup of butter,
+three-quarters cup of milk, half cup of vinegar, four eggs, large
+tablespoon of cinnamon, four cups of flour, one teaspoon of soda,
+two teaspoons cream tartar, mix all but vinegar and soda, then add
+vinegar, then soda, bake in large tin or patty pans.
+
+CURRANT CAKE.--Take two pounds of flour, half a pound of butter rubbed
+in the flour, half a pound of moist sugar, a few caraway seeds, three or
+four tablespoonfuls of yeast, and a pint of milk made a little warm. Mix
+all together, and let it stand an hour or two at the fire to rise; then
+beat it up with three eggs and a half pound of currants. Put it into a
+tin, and bake two hours in a moderate oven.
+
+CUP CAKE.--Cream half a cup of butter, and four cups of sugar by
+beating; stir in five well-beaten eggs; dissolve one teaspoonful of
+soda in a cup of good milk or cream, and six cups of sifted flour;
+stir all well together, and bake in tins.
+
+DELICATE CAKE.--Mix two cups of sugar, four of flour, half cup butter,
+half cup sweet milk, the whites of seven eggs, two teaspoons cream
+tartar, one teaspoon soda, rub the cream tartar in the flour and other
+ingredients, and flavor to suit the taste.
+
+DELICIOUS SWISS CAKE.--Beat the yolks of five eggs and one pound of
+sifted loaf sugar well together; then sift in one pound of best flour,
+and a large spoonful of anise seed; beat these together for twenty
+minutes; then whip to a stiff froth the five whites, and add them;
+beat all well; then roll out the paste an inch thick, and cut them
+with a molded cutter rather small; set them aside till the next
+morning to bake. Rub the tins on which they are baked with yellow wax;
+it is necessary to warm the tins to receive the wax; then let them
+become cool, wipe them, and lay on the cakes. Bake a light brown.
+
+DOUGHNUTS.--One and a half cup of sugar; half cup sour milk, two
+teaspoons soda, little nutmeg, four eggs, flour enough to roll out.
+
+DROP CAKE.--- To one pint cream, three eggs, one pinch of salt,
+thicken with rye till a spoon will stand upright in it, then drop on a
+well buttered iron pan which must be hot in the oven.
+
+DROP COOKIES.--Whites of two eggs, one large cup of milk, one cup of
+sugar, one-half cup of butter, two teaspoonfuls baking-powder, flavor
+with vanilla, rose, or nutmeg; flour enough for thick batter, beat
+thoroughly, drop in buttered pans, dust granulated sugar on top, and
+bake with dispatch.
+
+FRUIT CAKE.--Take one pint each of sour milk and sugar, two eggs, half
+pint melted butter, two teaspoons even full of soda, dissolve in milk
+flour enough to roll out into shape, and fry in hot lard.
+
+FRIED CAKES.--Three eggs, one cup of sugar, one pint of new milk,
+salt, nutmeg, and flour enough to permit the spoon to stand upright in
+the mixture; add two teaspoonfuls of Gillett's baking powder and beat
+until very light. Drop by the dessert-spoonful into boiling lard.
+These will not absorb a bit of fat, and are the least pernicious of
+the doughnut family.
+
+FRUIT CAKE.--Take four pounds of brown sugar, four pounds of good
+butter, beaten to cream; put four pounds of sifted flour into a pan;
+whip thirty-two eggs to a fine froth, and add to the creamed butter
+and sugar; then take six pounds of cleaned currants, four pounds
+of stoned raisins, two pounds of cut citron, one pound of blanched
+almonds, crushed, but not pounded, to a paste--a large cup of
+molasses, two large spoonfuls of ground ginger, half an ounce of
+pounded mace, half an ounce of grated nutmeg, half an ounce of pounded
+and sifted cloves, and one of cinnamon. Mix these well together, then
+add four large wineglasses of good French brandy, and lastly, stir
+in the flour; beat this well, put it all into a stone jar, cover very
+closely, for twelve hours; then make into six loaves, and bake in
+iron pans. These cakes will keep a year, if attention is paid to their
+being put in a tin case, and covered lightly in an airy place. They
+improve by keeping.
+
+GINGER DROP CAKE.--Cup each sugar, molasses, lard and boiling water,
+one teaspoon soda, half teaspoon cream tartar, stir in flour until it
+is as thick as cake, add sugar and salt.
+
+GINGER SNAPS.--Take one cup each of sugar, molasses, butter, half cup
+sour milk, two teaspoons cream tartar, one teaspoon soda, flour enough
+to roll out, cut into size desired and bake.
+
+GINGER SNAPS.--Two cups of New Orleans molasses, one cup of sugar,
+one of butter, one teaspoonful of soda, one of cloves, one of black
+pepper, and two tablespoons of ginger. These will keep good a month if
+you wish to keep them.
+
+GRAHAM CAKES.--Half a cup of butter, one-half cup sugar, one egg,
+one teacup sour milk, one-half teaspoon soda. Make a stiff batter by
+adding graham flour.
+
+GOOD GRAHAM CAKES.--Two cups sweet milk, one cup sweet cream, the
+white of one egg beaten to froth, half a spoonful of salt, dessert
+spoonful baking powder, stir in stiffened graham flour until quite
+thick, bake in muffin-rings or gem-tins, until well browned on top.
+
+INDIAN BREAKFAST PATTIES.--To one pint of Indian meal add one egg, and
+a little salt, pour boiling water upon it, and fry brown immediately
+in pork fat. Cut open and put butter between, and send to the table
+hot.
+
+JUMBLES.--Stir together till of a light brown color, one pound sugar,
+one-half pound butter, then add eight eggs beaten to a froth, add
+flour enough to make them stiff enough to roll out, flavor with lemon,
+cut in rings half an inch thick, bake in quick oven.
+
+KISSES.--Beat the whites of four eggs to a froth, stir into them half
+pound powdered white sugar; flavor with lemon, continue to beat it
+until it will be in a heap; lay the mixture on letter-paper, in the
+size and shape of half an egg, an inch apart, then lay the paper on
+hard wood and place in the oven without closing it, when they begin to
+look yellowish take them out and let them cool three or four minutes,
+then slip a thin knife carefully under and turn them into your left
+hand, take another and join the two by the sides next the paper, then
+lay them in a dish handling them gently. They may be batted a little
+harder, the soft inside taken out and jelly substituted.
+
+LIGHT FRUIT CAKE.--Take one cup butter, two cups sugar, four of flour,
+four eggs, one teaspoon cream tartar, half teaspoon soda, one cup
+sweet milk, one pound currants, half pound citron.
+
+MARBLE CAKE, LIGHT PART.--One and a half cups white sugar, half cup
+butter, half cup sweet milk, one teaspoon cream tartar, half teaspoon
+soda, whites of four eggs, two and half cups flour.
+
+DARK PART.--One cup brown sugar, half cup each molasses, butter and
+sour milk, one teaspoon cream tartar, one teaspoon soda, two and a
+half cups flour, yolks four eggs, half teaspoon cloves, allspice and
+cinnamon.
+
+MOLASSES COOKIES.--Three cups New Orleans molasses, one cup butter,
+one-half cup lard, one heaped teaspoon soda, one tablespoon ginger,
+one cup hot water. Roll thick. Better after standing.
+
+MUFFINS.--Take two cups flour, one cup milk, half cup sugar, four
+eggs, one-half teaspoon each of soda and cream tartar, one tablespoon
+butter. Bake in rings.
+
+GRAHAM MUFFINS.--Mix one pint sweet milk, sift your flour, then take
+half pound each Graham and wheat flour, five or six spoonfuls melted
+butter, two half spoons baking powder. Bake in rings in very quick
+oven.
+
+NUT CAKE.--Mix each two tablespoons of butter and sugar, two eggs, one
+cup milk, three cups flour, one teaspoon cream tartar, half teaspoon
+soda, pint of nuts or almonds. Nuts may be sliced or not as suits
+taste.
+
+OAT CAKES.--Mix fine and coarse oatmeal in equal proportions; add
+sugar, caraway-seeds, a dust of salt to three pounds of meal, a
+heaping teaspoonful of carbonate of soda; mix all thoroughly together,
+then add enough boiling water to make the whole a stiff paste; roll
+out this paste quite thin, and sprinkle meal on a griddle. Lay the
+cakes on to bake, or toast them quite dry in a Dutch oven in front of
+the fire; they should not scorch, but gradually dry through.
+
+ORANGE CAKE, THE MOST DELICATE AND DELICIOUS CAKE THERE IS.--Grated
+rind of one orange; two cups sugar; whites of four eggs and yolks
+of five; one cup sweet milk; one cup butter; two large teaspoonfuls
+baking powder, to be sifted through with the flour; bake quick in
+jelly tins. Filling: Take white of the one egg that was left; beat
+to a froth, add a little sugar and the juice of the orange, beat
+together, and spread between the layers. If oranges are not to be had,
+lemons will do instead.
+
+PLAIN FRUIT CAKE.--One pound each butter beaten to a cream, sifted
+sugar, sifted flour, twelve eggs, whites and yolks, beaten separately.
+Two pounds currants, three pounds of stoned raisins chopped, one
+nutmeg, a little cinnamon and other spices, half pint wine and brandy
+mixed, one pound citron cut in slices and stuck in the batter after
+it is in the tin. Bake slowly two to three hours. PLAIN CAKE.--Flour,
+three-quarters of a pound; sugar, the same quantity; butter, four
+ounces; one egg and two tablespoonfuls of milk. Mix all together and
+bake.
+
+PUFFS.--Two eggs beaten very light; one cup of milk, one cup of flour,
+and a pinch of salt. The gems should be heated while making the puffs,
+
+
+which are then placed in a quick oven.
+
+PLUM CAKE.--Six eggs well beaten, one pound of sugar, the same
+of flour, butter and currants, four ounces of candied peel, two
+tablespoonfuls of mixed spice. When it is all mixed, add one
+teaspoonful of carbonate of soda, and one of tartaric acid. Beat it
+all up quickly and bake directly.
+
+POUND CAKE.--Take four and a half cups flour, 3 cups each butter and
+sugar. Ten eggs, yolks and whites beaten separately. Mix.
+
+PORK CAKE.--Take one pound salt pork chopped fine, boil a few minutes
+in half pint water, one cup molasses, two cups sugar, three eggs, two
+teaspoons soda, cinnamon, cloves, nutmeg to taste, one pound raisins
+chopped fine, flour to make a stiff batter.
+
+RICH SHORTBREAD.--Two pounds of flour, one pound butter, and quarter
+pound each of the following ingredients:--Candied orange and lemon
+peel, sifted loaf sugar, blanched sweet almonds and caraway comfits.
+Cut the peel and almonds into thin slices, and mix them with one pound
+and a half of flour and the sugar. Melt the butter, and when cool,
+pour it into the flour, mixing it quickly with a spoon. Then with the
+hands mix it, working in the remainder of the flour; give it one roll
+out till it is an inch thick, cut it into the size you wish, and pinch
+round the edges. Prick the top with a fork, and stick in some caraway
+comfits; put it on white paper, and bake on tins in a slow oven.
+
+SEED CAKE.--Take half a pound of butter and three-fourths of a pound
+of sugar, creamed; three eggs, beaten lightly, and two tablespoonfuls
+of picked and bruised caraway seed; dissolve half a teaspoonful of
+soda in a cup of new milk; mix these well together until they are
+about the consistency of cream; then sift in two pounds of flour, mix
+well with a knife, and roll them out into thin cakes, about an inch in
+thickness. Bake in a quick oven.
+
+SPONGE CAKE.--Take sixteen eggs; separate the whites from the yolks;
+beat them very lightly; sift into the yolks one pound of flour, adding
+a few drops of essence of almond or lemon, to flavor with; then add
+one pound and a quarter of pulverized loaf sugar; beat this well with
+a knife; then add the whites whipped to a stiff froth. Have ready the
+pans, and bake.
+
+SPONGE CAKE, WHITE.--One and one-third coffee cups of sugar; one
+coffee cup flour; whites of ten eggs; beat eggs and sugar as if for
+frosting; add flour by degrees and bake.
+
+SNOW CAKE.--Take one pound arrow-root, half pound white sugar, half
+pound butter, the whites of six eggs, flavor with lemon, beat the
+butter to a cream, stir in the sugar and arrow-root, whisk the whites
+of the eggs to a stiff froth, beat for twenty minutes. Bake one hour.
+
+WASHINGTON CAKE.--One cup of sugar; 1/2 cup of butter; 1/2 cup sweet
+milk; 2 eggs; 2 cups flour; 2 teaspoons baking powder. Bake in layers
+as jelly cake. Jelly part: One pint of grated apples; 1 egg; 1 cup
+of sugar; grated rind and juice of one lemon; put in a vessel of some
+kind, and boil; put it on the cakes hot.
+
+WAFFLES.--Take one quart milk, two eggs; beat the whites and yolks
+separately; four tablespoons melted butter, two teaspoons Gillett's
+baking powder, flour to make a stiff batter. Bake in waffle irons.
+
+ALPINE SNOW.--Wash cup of rice, cook till tender in a covered dish to
+keep it white, when nearly done add cup rich milk, salt to taste, stir
+in the beaten yolks of two eggs, allow it to simmer for a moment, then
+place in a dish, beat the whites in two tablespoons fine sugar. Put
+the rice in little heaps upon the tin, intermingling with pieces of
+red jelly, eat with fine sugar and cream.
+
+APPLE CHARLOTTE.--Take two pounds of apples, pare and core and slice
+them into a pan and add one pound loaf sugar, juice of three lemons
+and the grated rind of one, let these boil until they become a thick
+mass. Turn into a mould and serve it cold with thick custard or cream.
+
+APPLE CREAM.--One cup thick cream, one cup sugar, beat till very
+smooth; then beat the whites of two eggs and add; stew apples in water
+till soft; take them from the water with a fork; steam them if you
+prefer. Pour the cream over the apples when cold.
+
+APPLE CUSTARD.--Pare tart apples, core them, put them into a deep dish
+with a small piece of butter, and one teaspoon of sugar and a little
+nutmeg, in the opening of each apple, pour in water enough to cook
+them, when soft cool them and pour over an unbaked custard so as to
+cover them and bake until the custard is done.
+
+APPLE FANCY.--Pare and core apples, stew with sugar and lemon peels,
+beat four eggs to a froth, add a cupful of grated bread crumbs, a
+little sugar and nutmeg, lay the apples in the bottom of a dish and
+cover with the bread crumbs, laying a few pieces of butter over the
+top, bake in a quick oven, when done turn out upside down on a flat
+dish, scatter fine sugar over the top of apples, boil potatoes and
+beat fine with cream, large piece butter and salt, drop on tin, make
+smooth on top, score with knife, lay a thin slice of butter on top,
+then put in oven till brown.
+
+APPLE FRITTERS.--One pint milk, three eggs, salt to taste, as much
+flour as will make a batter, beat yolks and whites of eggs separately,
+add yolks to milk, stir in the whites when mixing the batter, have
+tender apples, pare, core, and cut in large thin slices, around the
+apple, to be fried in hot lard, ladle batter into spider, lay slice of
+apple in centre of each quantity of batter, fry light brown.
+
+APPLE SNOW BALLS.--Pare six apples, cut them into quarters, remove the
+cores, reconstruct the position of the apples, introduce into the
+cavities one clove and a slice of lemon peel, have six small pudding
+cloths at hand and cover the apples severally in an upright position
+with rice, tying them up tight, then place them in a large saucepan of
+scalding water and boil one hour, on taking them up open the top and add
+a little grated nutmeg with butter and sugar.
+
+ARROW-ROOT BLANC-MANGE.--Put two tablespoonfuls of arrow-root to a
+quart of milk, and a pinch of salt. Scald the milk, sweeten it, and
+stir in the arrow-root, which must first be wet up with some of the
+milk. Boil up once. Orange-water, rose-water or lemon-peel may be used
+to flavor it. Pour into molds to cool.
+
+ARROW-ROOT CUSTARD.--Arrow-root, one tablespoonful; milk, 1 pint;
+sugar, 1 tablespoonful, and 1 egg. Mix the arrow-root with a little of
+the milk, cold; when the milk boils, stir in the arrow-root, egg and
+sugar, previously well beaten together. Let it scald, and pour into
+cups to cool. To flavor it, boil a little ground cinnamon in the milk.
+
+ARROW-ROOT JELLY.--To a dessert-spoonful of the powder, add as much
+cold water as will make it into a paste, then pour on half a pint of
+boiling water, stir briskly and boil it a few minutes, when it will
+become a clear smooth jelly; a little sugar and sherry wine may
+be added for debilitated adults; but for infants, a drop or two of
+essence of caraway seeds or cinnamon is preferable, wine being very
+liable to become acid in the stomachs of infants, and to disorder
+the bowels. Fresh milk, either alone or diluted with water, may be
+substituted for the water.
+
+BAKED APPLES.--Take a dozen tart apples, pare and core them, place
+sugar and small lump of butter in centre of each, put them in a pan
+with half pint of water, bake until tender, basting occasionally with
+syrup while baking, when done, serve with cream.
+
+CHOCOLATE CREAM CUSTARD.--Scrape quarter pound chocolate, pour on it
+one teacup boiling water, and stand it by fire until dissolved, beat
+eight eggs light, omitting the whites of two, and stir them by
+degrees into a quart of milk alternately with the chocolate and three
+tablespoons of white sugar, put the mixture into cups and bake 10
+minutes.
+
+CHARLOTTE RUSSE.--Whip one quart rich cream to a stiff froth, and
+drain well on a nice sieve. To one scant pint of milk add six eggs
+beaten very light; make very sweet; flavor high with vanilla. Cook
+over hot water till it is a thick custard. Soak one full ounce Coxe's
+gelatine in a very little water, and warm over hot water. When the
+custard is very cold, beat in lightly the gelatine and the whipped
+cream. Line the bottom of your mold with buttered paper, and the sides
+with sponge cake or ladyfingers fastened together with the white of an
+egg. Fill with the cream, put in a cold place or in summer on ice.
+To turn out dip the mold for a moment in hot water. In draining the
+whipped cream, all that drips through can be re-whipped.
+
+COCOA SNOW.--Grate the white part of a cocoanut and mix it with white
+sugar, serve with whipped cream, or not, as desired.
+
+CREAM AND SNOW.--Make a rich boiled custard, and put it in the bottom
+of a dish; take the whites of eight eggs, beat with rose-water, and a
+spoonful of fine sugar, till it be a strong froth; put some milk and
+water into a stew-pan; when it boils take the froth off the eggs, and
+lay it on the milk and water; boil up once; take off carefully and lay
+it on the custard.
+
+BAKED CUSTARDS.--Boil a pint of cream with some mace and cinnamon; and
+when it is cold, take four yolks and two whites of eggs, a little rose
+and orange-flower water, sack, nutmeg, and sugar to your palate. Mix
+them well, and bake it in cups.
+
+Or, pour into a deep dish, with or without lining or rim of paste;
+grate nutmeg and lemon peel over the top, and bake in a slow oven
+about thirty minutes.
+
+GOOSEBERRY CREAM.--Boil them in milk till soft; beat them, and strain
+the pulp through a coarse sieve. Sweeten cream with sugar to your
+taste; mix with the pulp; when cold, place in glasses for use.
+
+IMPERIAL CREAM.--Boil a quart of cream with the thin rind of a lemon;
+stir till nearly cold; have ready in a dish to serve in, the juice of
+three lemons strained with as much sugar as will sweeten the cream;
+pour it into the dish from a large tea-pot, holding it high, and
+moving it about to mix with the juice. It should be made from 6 to 12
+hours before it is served.
+
+JUMBALLS.--Flour, 1 lb.; sugar, 1 lb.; make into a light paste with
+whites of eggs beaten fine; add 1/2 pint of cream; 1/2 lb. of
+butter, melted; and 1 lb. of blanched almonds, well beaten; knead all
+together, with a little rose-water; cut into any form; bake in a slow
+oven. A little butter may be melted with a spoonful of white wine and
+throw fine sugar over the dish.
+
+LEMON PUFFS.--Beat and sift 1 pound of refined sugar; put into a bowl
+with the juice of two lemons, and mix them together; beat the white of
+an egg to a high froth; put it into the bowl; put in 3 eggs with two
+rinds of lemon grated; mix it well up, and throw sugar on the
+buttered papers; drop on the puffs in small drops, and bake them in a
+moderately heated oven.
+
+LEMON TARTS.--Pare the rinds of four lemons, and boil tender in two
+waters, and beat fine. Add to it 4 ounces of blanched almonds, cut
+thin, 4 ozs. of lump sugar, the juice of the lemons, and a little
+grated peel. Simmer to a syrup. When cold, turn into a shallow tin
+tart dish, lined with a rich thin puff paste, and lay bars of the same
+over, and bake carefully.
+
+MACAROONS.--Blanch 4 ozs. of almonds, and pound with 4 spoonfuls of
+orange-flower water; whisk the whites of four eggs to a froth, then
+mix it, and 1 lb. of sugar, sifted with the almonds to a paste; and
+laying a sheet of wafer-paper on a tin, put it on in different little
+cakes, the shape of macaroons.
+
+OATMEAL CUSTARD.--Take two teaspoons of the finest Scotch oatmeal,
+beat it up into a sufficiency of cold water in a basin to allow it to
+run freely. Add to it the yoke of a fresh egg, well worked up; have
+a pint of scalding new milk on the fire, and pour the oatmeal mixture
+into it, stirring it round with a spoon so as to incorporate the
+whole. Add sugar to your taste, and throw in a glass of sherry to the
+mixture, with a little grated nutmeg. Pour it into a basin, and take
+it warm in bed. It will be found very grateful and soothing in cases
+of colds or chills. Some, persons scald a little cinnamon in the milk
+they use for the occasion.
+
+ORANGE CRUMPETS.--Cream, 1 pint; new milk, 1 pint; warm it, and put in
+it a little rennet or citric acid; when broken, stir it gently; lay
+it on a cloth to drain all night, and then take the rinds of three
+oranges, boiled, as for preserving, in three different waters; pound
+them very fine, and mix them with the curd, and eight eggs in a
+mortar, a little nutmeg, the juice of a lemon or orange, and sugar to
+your taste; bake them in buttered tin pans. When baked put a little
+wine and sugar over them.
+
+ORANGE CUSTARDS.--Boil the rind of half a Seville orange very tender;
+beat it very fine in a mortar; add a spoonful of the best brandy, the
+juice of a Seville orange, 4 ozs. loaf sugar, and the yolks of four
+eggs; beat all together ten minutes; then pour in gradually a pint of
+boiling cream; keep beating them until they are cold; put them into
+custard cups, and set them in an earthen dish of hot water; let them
+stand until they are set, take out, and stick preserved oranges on the
+top, and serve them hot or cold.
+
+POMMES AU RIZ.--Peel a number of apples of a good sort, take out
+the cores, and let them simmer in a syrup of clarified sugar, with
+a little lemon peel. Wash and pick some rice, and cook it in milk,
+moistening it therewith little by little, so that the grains may
+remain whole. Sweeten it to taste; add a little salt and a taste of
+lemon-peel. Spread the rice upon a dish, mixing some apple preserve
+with it, and place the apples upon it, and fill up the vacancies
+between the apples with some of the rice. Place the dish in the oven
+until the surface gets brown, and garnish with spoonfuls of bright
+colored preserve or jelly.
+
+RASPBERRY CREAM.--Mash the fruit gently, and let it drain; then
+sprinkle a little sugar over, and that will produce more juice; put it
+through a hair sieve to take out the seeds; then put the juice to some
+cream, and sweeten it; after which, if you choose to lower it with
+some milk, it will not curdle; which it would if put to the milk
+before the cream; but it is best made of raspberry jelly, instead of
+jam, when the fresh fruit cannot be obtained.
+
+RICE FRITTERS.--One pint of cooked rice, half cup of sweet milk, two
+eggs, a tablespoon of flour, and a little salt. Have the lard hot in
+the skillet, allow a tablespoon to each fritter, fry brown on each
+side, then turn same as griddle cakes. If you find the rice spatters
+in the fat, add a very little more flour. You can judge after frying
+one.
+
+RICE CROQUETTES.--Make little balls or oblong rolls of cooked rice;
+season with salt, and pepper if you like; dip in egg; fry in hot lard.
+
+RICE CUSTARDS.--Boil 3 pints of new milk with a bit of lemon-peel,
+cinnamon, and three bay leaves; sweeten; then mix a large spoonful of
+rice flour into a cup of cold milk, very smooth; mix it with the yolks
+of four eggs well beaten. Take a basin of the boiling milk, and
+mix with the cold that has the rice in it; add the remainder of the
+boiling milk; stir it one way till it boils; pour immediately into a
+pan; stir till cool, and add a spoonful of brandy, or orange-flower
+water.
+
+RICE FLUMMERY.--Boil with a pint of new milk, a bit of lemon-peel, and
+cinnamon; mix with a little cold milk, as much rice flour as will
+make the whole of a good consistence, sweeten and add a spoonful of
+peach-water, or a bitter almond beaten; boil it, observing it does not
+burn; pour it into a shape or a pint basin, taken out the spice. When
+cold, turn the flummery into a dish, and serve with cream, milk, or
+custard round; or put a teacupful of cream into half a pint of new
+milk, a glass of white wine, half a lemon squeezed, and sugar.
+
+ROCK CREAM.--Boil a teacupful of rice till quite soft in new milk and
+then sweeten it with sugar, and pile it on a dish, lay on it current
+jelly or preserved fruit, beat up the whites of five eggs with a
+little powdered sugar and flour, add to this when beaten very stiff
+about a tablespoon of rich cream and drop it over the rice.
+
+STRAWBERRY AND APPLE SOUFFLE.--Stew the apple with a little
+lemon-peel; sweeten them, then lay them pretty high round the inside
+of a dish. Make a custard of the yolks of two eggs, a little cinnamon,
+sugar and milk. Let it thicken over a slow fire, but not boil; when
+ready, pour it in the inside of the apple. Beat the whites of the eggs
+to a strong froth, and cover the whole. Throw over it a good deal
+of pounded sugar, and brown it to a fine brown. Any fruit made of a
+proper consistence does for the walls, strawberries, when ripe, are
+delicious.
+
+STRAWBERRY SHORT-CAKE.--First prepare the berries by picking; after
+they have been well washed--the best way to wash them is to hold the
+boxes under the faucet and let a gentle stream of water run over and
+through them, then drain, and pick them into an earthen bowl; now
+take the potato-masher and bruise them and cover with a thick layer of
+white sugar; now set them aside till the cake is made. Take a quart of
+sifted flour; half a cup of sweet butter; one egg, well beaten; three
+teaspoonfuls of baking-powder, and milk enough to make a rather stiff
+dough; knead well, and roll with a rolling-pin till about one inch
+thick; bake till a nice brown, and when done, remove it to the
+table; turn it out of the pan; with a light, sharp knife, cut it down
+lengthwise and crossways; now run the knife through it, and lay it
+open for a few moments, just to let the steam escape (the steam ruins
+the color of the berries); then set the bottom crust on the platter;
+cover thickly with the berries, an inch and a half deep; lay the top
+crust on the fruit; dust thickly with powdered sugar, and if any berry
+juice is left in the bowl, pour it round the cake, not over it, and
+you will have a delicious short-cake.
+
+SNOW CREAM.--To a quart of cream add the whites of three eggs, cut
+to a stiff froth, add four spoonfuls of sweet wine, sugar to taste,
+flavor with essence of lemon. Whip all to a froth, and as soon as it
+forms take it off and serve in glasses.
+
+STEWED FIGS.--Take four ounces of fine sugar, the thin rind of a large
+lemon, and a pint of cold water, when the sugar is dissolved, add one
+pound turkey figs, and place the stew-pan over a moderate fire where
+they may heat and swell slowly, and stew gently for two hours, when
+they are quite tender, add the juice of one lemon, arrange them in a
+glass dish and serve cold.
+
+SPANISH CREAM.--Dissolve in 1/2 pint of rose-water, 1 oz. of isinglass
+cut small; run it through a hair sieve; add the yolks of three or
+four eggs, beaten and mixed with half a pint of cream, and two sorrel
+leaves. Pour it into a deep dish, sweeten with loaf sugar powdered.
+Stir it till cold, and put it into molds. Lay rings round in different
+colored sweetmeats. Add, if you like, a little sherry, and a lump
+or two of sugar, rubbed well upon the rind of a lemon to extract the
+flavor.
+
+WHIPPED CREAM.--To one quart of good cream, put a few drops of
+bergamot water, a little orange-flower water, and 1/2 lb. of sugar.
+When it is dissolved, whip the cream to a froth, and take it up with
+a skimmer; drain on a sieve, and if for icing, let it settle half an
+hour before you put it into cups or glasses. Use that which drops
+into the dish under the sieve, to make it froth the better, adding two
+whites of eggs. Colored powdered sugar may, if you like, be sprinkled
+on the top of each.
+
+ASPARAGUS OMELET.--Boil a dozen of the largest and finest asparagus
+heads you can pick; cut off all the green portion, and chop it in thin
+slices; season with a small teaspoonful of salt, and about one-fourth
+of that quantity of soluble cayenne. Then beat up six eggs in a
+sufficient quantity of new milk to make a stiffish batter. Melt in
+the frying-pan a quarter of a pound of good, clean dripping, and just
+before you pour on the batter place a small piece of butter in the
+center of the pan. When the dripping is quite hot, pour on half your
+batter, and as it begins to set, place on it the asparagus tops, and
+cover over with the remainder. This omelet is generally served on a
+round of buttered toast, with the crusts removed. The batter is richer
+if made of cream.
+
+BUTTERED EGGS.--Beat four or five eggs, yolks and whites together, put a
+quarter of a pound of butter in a basin, and then put that in boiling
+water, stir it till melted, then pour the butter and the eggs into a
+sauce-pan; keep a basin in your hand, just hold the sauce-pan in the
+other over a slow part of the fire, shaking it one way, as it begins to
+warm; pour it into a basin, and back, then hold it again over the fire,
+stirring it constantly in the saucepan, and pouring it into the basin,
+more perfectly to mix the egg and butter until they shall be hot without
+boiling.
+
+Serve on toasted bread; or in a basin, to eat with salt fish, or red
+herrings.
+
+CORN-OYSTERS.--Take a half dozen ears of sweet corn (those which are
+not too old); with a sharp knife split each row of the corn in the
+center of the kernel lengthwise; scrape out all the pulp; add one egg,
+well beaten, a little salt, one tablespoonful of sweet milk; flour
+enough to make a pretty stiff batter. Drop in hot lard, and fry a
+delicate brown. If the corn is quite young, omit the milk, using as
+little flour as possible.
+
+CHEESE OMELET.--Mix to a smooth batter three tablespoonfuls of fine
+flour, with half a pint of milk. Beat up well the yolks and whites
+of four eggs, a little salt, and a quarter of a pound of grated old
+English cheese. Add these to the flour and milk, and whisk all the
+ingredients together for half an hour. Put three ounces of butter into
+a frying-pan, and when it is boiling pour in the above mixture, fry it
+for a few minutes, and then turn it carefully; when it is sufficiently
+cooked on the other side, turn it on to a hot dish and serve.
+
+IRISH STEW.--Take a loin of mutton, cut it into chops, season it with
+a very little pepper and salt, put it into a saucepan, just cover it
+with water, and let it cook half an hour. Boil two dozen of potatoes,
+peel and mash them, and stir in a cup of cream while they are hot;
+then line a deep dish with the potatoes, and lay in the cooked mutton
+chops, and cover them over with the rest of the potatoes; then set it
+in the oven to bake. Make some gravy of the broth in which the chops
+were cooked. This is a very nice dish.
+
+IRISH STEW.--Cut off the fat of part of a loin of mutton, and cut it
+into chops. Pare, wash, and slice very thin some potatoes, two onions,
+and two small carrots; season with pepper and salt. Cover with water
+in a stew-pan, and stew gently till the meat is tender, and the
+potatoes are dissolved in the gravy. It may be made of beef-steaks, or
+mutton and beef mixed.
+
+MACARONI, DRESSED SWEET.--Boil 2 ozs. in a pint of milk, with a bit of
+lemon peel, and a good bit of cinnamon, till the pipes are swelled to
+their utmost size without breaking. Lay them on a custard-dish, and
+pour a custard over them hot. Serve cold.
+
+MACARONI, AS USUALLY SERVED.--Boil it in milk, or a weak veal broth,
+flavored with salt. When tender, put it into a dish without the
+liquor, with bits of butter and grated cheese, and over the top grate
+more, and put a little more butter. Put the dish into a Dutch oven, a
+quarter of an hour, and do not let the top become hard.
+
+OMELET.--Six eggs beaten separately, beaten hard, two teaspoons of
+corn starch, two tablespoons milk, whites of eggs, put in slow at
+last. Fry in butter.
+
+RUMBLED EGGS.--This is very convenient for invalids, or a light dish
+for supper. Beat up three eggs with two ounces of fresh butter, or
+well-washed salt butter; add a teaspoonful of cream or new milk. Put
+all in a saucepan and keep stirring it over the fire for nearly five
+minutes, until it rises up like scuffle, when it should be immediately
+dished on buttered toast.
+
+POACHED EGGS.--Break an egg into a cup, and put it gently into boiling
+water; and when the white looks quite set, which will be in about
+three or four minutes, take it up with an egg slice, and lay it on
+toast and butter, or spinach. Serve them hot; if fresh laid, they will
+poach well, without breaking.
+
+SAVORY POTATO-CAKES.--Quarter of a pound of grated ham, one pound of
+mashed potatoes, and a little suet, mixed with the yolks of two eggs,
+pepper, salt and nutmeg. Roll it into little balls, or cakes, and
+fry it a light brown. Sweet herbs may be used in place of ham. Plain
+potato cakes are made with potatoes and eggs only.
+
+TOMATO TOAST.--Remove the stem and all the seeds from the tomatoes;
+they must be ripe, mind, not _over ripe_; stew them to a pulp, season
+with butter, pepper and salt; toast some bread (not new bread), butter
+it, and then spread the tomato on each side, and send it up to table,
+two slices on each dish, the slices cut in two; and the person who
+helps it must serve with two half-slices, not attempt to lift the top
+slice, otherwise the appearance of the under slice will be destroyed.
+
+
+       *       *       *       *       *
+
+HOW TO COOK FISH OF DIFFERENT KINDS
+
+
+HOW TO CHOOSE ANCHOVIES.--They are preserved in barrels, with
+bay-salt; no other fish has the fine flavor of the anchovy. The best
+look red and mellow, and the bones moist and oily; the flesh should be
+high flavored, the liquor reddish, and have a fine smell.
+
+BAKED BLACK BASS.--Eight good-sized onions chopped fine; half that
+quantity of bread crumbs; butter size of hen's egg; plenty of pepper
+and salt; mix thoroughly with anchovy sauce until quite red. Stuff
+your fish with this compound and pour the rest over it, previously
+sprinkling it with a little red pepper. Shad, pickerel and trout are
+good the same way. Tomatoes can be used instead of anchovies, and are
+more economical. If using them, take pork in place of butter, and chop
+fine.
+
+BOILED WHITE FISH.--Lay the fish open; put it in a dripping pan
+with the back down; nearly cover with water; to one fish put two
+tablespoons salt, cover tightly and simmer (not boil) one-half hour;
+dress with gravy, butter and pepper; garnish with sliced eggs.
+
+For sauce use a piece of butter the size of an egg, one tablespoon of
+flour, one half pint boiling water; boil a few minutes, and add three
+hard boiled eggs, sliced.
+
+FRESH BROILED WHITE FISH.--Wash and drain the fish: sprinkle with
+pepper and lay with the inside down upon the gridiron, and broil over
+fresh bright coals. When a nice brown, turn for a moment on the other
+side, then take up and spread with butter. This is a very nice way of
+broiling all kinds of fish, fresh or salted. A little smoke under the
+fish adds to its flavor. This may be made by putting two or three cobs
+under the gridiron.
+
+TO BOIL CODFISH.--If boiled fresh, it is watery; but it is excellent
+if salted, and hung for a day, to give it firmness. Wash and clean
+the fish well, and rub salt inside of it; tie it up, and put it on the
+fire in cold water; throw a handful of salt into the fish-kettle. Boil
+a small fish 15 minutes; a large one 30 minutes. Serve it without the
+smallest speck and scum; drain. Garnish it with lemon, horseradish,
+the milt, roe, and liver. Oyster or shrimp sauce may be used.
+
+CHOWDER.--Five pounds of codfish cut in squares; fry plenty of salt pork
+cut in thin slices; put a layer of pork in your kettle, then one of
+fish; one of potatoes in thick slices, and one of onions in slices;
+plenty of pepper and salt; repeat as long as your materials last, and
+finish with a layer of Boston crackers or crusts of bread. Water
+sufficient to cook with, or milk if you prefer. Cook one-half hour and
+turn over on your platter, disturbing as little as possible. Clams and
+eels the same way.
+
+CLAM FRITTERS.--Twelve clams chopped or not, one pint milk, three
+eggs, add liquor from clams; salt and pepper, and flour enough for
+thin batter. Fry in hot lard. CLAM STEW.--Lay the clams on a gridiron
+over hot coals, taking them out of the shell as soon as open, saving
+the juice; add a little hot water, pepper, a very little salt and
+butter rolled in flour sufficient for seasoning; cook for five minutes
+and pour over toast.
+
+EELS, TO STEW.--Of the above fish, that of the "silver" kind is
+preferable to its congener, and, therefore, ought to be procured for
+all cuisine purposes. Take from three to four pounds of these eels,
+and let the same be thoroughly cleansed, inside and out, rescinding
+the heads and tails from the bodies. Cut them into pieces three inches
+in length each, and lay them down in a stew pan, covering them with
+a sufficiency of sweet mutton gravy to keep them seething over a slow
+fire, when introduced into the pan, for twenty minutes. Add to the
+liquor, before you place your eels into it, a quarter of an ounce of
+whole black pepper, quarter of an ounce of allspice, with one or two
+pieces of white ginger. Thicken with a light admixture of flour and
+butter, stirring it carefully round, adding thereto, at the same
+time, one gill of good port wine, and half a gill of sweet ketchup.
+Lemon-peel and salt may be added in accordance with your taste.
+
+HOW TO KEEP FISH SOUND.--To prevent meat, fish, etc., going bad, put a
+few pieces of charcoal into the sauce-pan wherein the fish or flesh is
+to be boiled.
+
+HOW TO RENDER BOILED FISH FIRM.--Add a little saltpetre to the salt in
+the water in which the fish is to be boiled; a quarter of an ounce to
+one gallon.
+
+FISH BALLS.--Bone, cooked fresh, or salt fish, add double the quantity
+of mashed potatoes, one beaten egg, a little butter, pepper and salt
+to taste. Make in cakes or balls; dredge with flour and fry in hot
+lard.
+
+POTTED FISH.--Take out the back-bone of the fish; for one weighing two
+pounds take a tablespoon of allspice and cloves mixed; these spices
+should be put into bags of not too thick muslin; put sufficient salt
+directly upon each fish; then roll in cloth, over which sprinkle a
+little cayenne pepper; put alternate layers of fish, spice and sago
+in an earthen jar; cover with the best cider vinegar; cover the jar
+closely with a plate and over this put a covering of dough, rolled
+out to twice the thickness of pie crust. Make the edges of paste, to
+adhere closely to the sides of the jar, so as to make it air-tight.
+Put the jar into a pot of cold water and let it boil from three to
+five hours, according to quantity. Ready when cold.
+
+HOW TO BROIL OR ROAST FRESH HERRINGS.--Scale, gut and wash; cut off
+the heads; steep them in salt and vinegar ten minutes; dust them with
+flour, and broil them over or before the fire, or in the oven. Serve
+with melted butter and parsley.
+
+Herrings are nice _jarred_, and done in the oven, with pepper, cloves,
+salt, a little vinegar, a few bay-leaves, and a little butter.
+
+HOW TO FRY FRESH HERRINGS.--Slice small onions, and lay in the pan
+with the herrings; add a little butter, and fry them. Perhaps it is
+better to fry the onions separately with a little parsley, and butter
+or drip.
+
+HOW TO POT HERRINGS.--Clean, cut off the heads, and lay them close
+in an earthen pot. Strew a little salt between every layer; put in
+cloves, mace, whole pepper, cayenne and nutmeg; fill up the jar with
+vinegar, water, and a quarter of a pint of sherry, cover, tie down;
+bake in an oven, and when cold pot it for use. A few anchovies and bay
+leaves intermixed will improve the flavor much.
+
+BUTTERED LOBSTERS.--Pick the meat out, cut it, and warm with a little
+brown gravy, nutmeg, salt, pepper and butter, with a little flour. If
+done white, a little white gravy and cream.
+
+CURRY OF LOBSTER.--Take them from the shells, and lay into a pan, with
+a small piece of mace, three or four spoonfuls of veal gravy, and
+four of cream; rub smooth one or two teaspoonfuls of curry-powder, a
+teaspoonful of flour, and an ounce of butter, simmer an hour; squeeze
+half a lemon in, and add salt.
+
+LOBSTER CHOWDER.--Four or five pounds of lobster, chopped fine; take
+the green part and add to it four pounded crackers; stir this into
+one quart of boiling milk; then add the lobster, a piece of butter
+one-half the size of an egg, a little pepper and salt, and bring it to
+a boil.
+
+HOW TO BOIL MACKEREL.--Rub them with vinegar; when the water boils,
+put them in with a little salt, and boil gently 15 minutes. Serve
+with fennel and parsley chopped, boil, and put into melted butter, and
+gooseberry sauce.
+
+SALT MACKEREL.--Soak the fish for a few hours in lukewarm water,
+changing the water several times; then put into cold water loosely
+tied in cloths, and let the fish come to a boil, turning off the water
+once, and pouring over the fish hot water from the tea-kettle; let
+this just come to a boil, then take them out and drain them, lay them
+on a platter, butter and pepper them, and place them for a few moments
+in the oven. Serve with sliced lemons, or with any fish sauce.
+
+HOW TO FRY OYSTERS.--Use the largest and best oysters; lay them in
+rows upon a clean cloth and press another upon them, to absorb the
+moisture; have ready several beaten eggs; and in another dish some
+finely crushed crackers: in the frying pan heat enough butter to
+entirely cover the oysters; dip the oysters first into the eggs, then
+into the crackers, rolling it or them over, that they may become well
+incrusted; drop into the frying pan and fry quickly to a light brown.
+Serve dry and let the dish be warm. A chafing dish is best.
+
+OYSTER PATTIES.--Make some rich puff paste and bake it in very small
+tin patty pans; when cool, turn them out upon a large dish; stew some
+large fresh oysters with a few cloves, and a little mace and nutmeg;
+then add the yolk of one egg, boiled hard and grated; add a little
+butter, and as much of the oyster liquor as will cover them. When
+they have stewed a little while, take them off the pan and set them to
+cool. When quite cold, lay two or three oysters in each shell of puff
+paste.
+
+OYSTERS, STEWED.--In all cases, unless shell oysters, wash and drain;
+mix half a cup of butter and a tablespoon of corn starch; put with the
+oysters in a porcelain kettle; stir until they boil; add two cups of
+cream or milk; salt to taste; do not use the liquor of the oysters in
+either stewing or escaloping.
+
+OYSTERS STEWED.--Scald the oysters in their own liquor, then take them
+out, beard them, and strain the liquor carefully from the grit. Put into
+a stewpan an ounce of butter, with sufficient flour dredged in to dry it
+up; add the oyster liquor, and a blade of pounded mace, a little
+cayenne, and a very little salt to taste; stir it well over a brisk fire
+with a wooden spoon, and when it comes to the boil, throw in your
+oysters, say a dozen and a half or a score, and a good tablespoonful of
+cream, or more, if you have it at hand. Shake the pan over the fire, and
+let it simmer for one or two minutes, but not any longer, and do not let
+it boil, or the fish will harden. Serve in a hot dish, garnished with
+sippets of toasted bread. Some persons think that the flavor is improved
+by boiling a small piece of lemon-peel with the oyster liquor, taking it
+out, however, before the cream is added.
+
+OYSTERS SCOLLOPED.--Beard and trim your oysters, and strain the
+liquor. Melt in a stewpan, with a dredging of flour sufficient to dry
+it up, an ounce of butter, and two tablespoonfuls of white stock, and
+the same of cream; the strained liquor and pepper, and salt to taste.
+Put in the oysters and gradually heat them through, but be sure not to
+let them boil. Have your scallop-shells buttered, lay in the oysters,
+and as much liquid as they will hold; cover them well over with
+bread-crumbs, over which spread, or drop, some tiny bits of butter.
+Brown them in the oven, or before the fire, and serve while very hot.
+
+OYSTERS, TO PICKLE.--Take two hundred of the plumpest, nicest oysters
+to be had, open them, saving the liquor, remove the beards, put
+them, with the liquor, into a stewpan, and let them simmer for twenty
+minutes over a very gentle fire, taking care to skim them well. Take
+the stewpan off the fire, take out the oysters, and strain the liquor
+through a fine cloth, returning the oysters to the stewpan. Add to
+a pint of the hot liquor half an ounce of mace, and half an ounce of
+cloves; give it a boil, and put it in with the oysters, stirring the
+spice well in amongst them. Then put in about a spoonful of salt,
+three-quarters of a pint of white-wine vinegar, and one ounce of whole
+pepper, and let the oysters stand until they are quite cold. They will
+be ready for use in about twelve or twenty-four hours; if to be kept
+longer they should be put in wide-mouthed bottles, or stone jars, and
+well drawn down with bladder. It is very important that they should be
+quite cold before they are put into the bottles, or jars.
+
+SALMON, TO BOIL.--Clean it carefully, boil it gently with salt and a
+little horse radish; take it out of the water as soon as done. Let
+the water be warm if the fish be split. If underdone it is very
+unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel
+and butter.
+
+SALMON, TO MARINATE.--Cut the salmon in slices; take off the skin and
+take out the middle bone; cut each slice asunder; put into a saucepan
+and season with salt, pepper, 6 cloves, a sliced onion, some whole
+chives, a little sweet basil, parsley, and a bay leaf; then squeeze in
+the juice of three lemons, or use vinegar. Let the salmon lie in the
+marinate for two hours; take it out; dry with a cloth; dredge with
+flour, and fry brown in clarified butter; then lay a clean napkin in a
+dish; lay the slices upon it; garnish with fried parsley.
+
+SALT COD, TO DRESS.--Soak the cod all night in 2 parts water, and one
+part vinegar. Boil; and break into flakes on the dish; pour over it
+boiled parsnips, beaten in a mortar, and then boil up with cream, and
+a large piece of butter rolled in a bit of flour. It may be served
+with egg-sauce instead of parsnip, or boiled and served without
+flaking with the usual sauce.
+
+All _Salt Fish_ may be done in a similar way. Pour egg-sauce over it,
+or parsnips, boiled and beaten fine with butter and cream.
+
+HOW TO BOIL STURGEON--Water, 2 quarts; vinegar, 1 pint; a stick of
+horseradish; a little lemon-peel, salt, pepper, a bay leaf. In this
+boil the fish; when the fish is ready to leave the bones, take it up;
+melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimps, good
+mushroom ketchup, and lemon juice; when it boils, put in the dish;
+serve with the sauce; garnish with fried oysters, horseradish and
+lemon.
+
+HOW TO BROIL STURGEON.--Cut slices, rub beaten eggs over them, and
+sprinkle them with crumbs of bread, parsley, pepper and salt; wrap
+them in white paper, and broil gently. Use for sauce, butter, anchovy
+and soy.
+
+HOW TO DRESS FRESH STURGEON.--Cut slices, rub egg over them, then
+sprinkle with crumbs of bread, parsley, pepper, salt; fold them in
+paper, and broil gently. Sauce; butter, anchovy and soy.
+
+HOW TO ROAST STURGEON.--Put a piece of butter, rolled in flour, into
+a stewpan with four cloves, a bunch of sweet herbs, two onions, some
+pepper and salt, half a pint of water and a glass of vinegar. Set it
+over the fire till hot; then let it become lukewarm, and steep the
+fish in it an hour or two. Butter a paper well, tie it round, and
+roast it without letting the spit run through. Serve with sorrel and
+anchovy sauce.
+
+TROUT, A-LA-GENEVOISE--Clean the fish well; put it into the stewpan,
+adding half champagne and half sherry wine. Season it with pepper,
+salt, an onion, a few cloves stuck in it, and a small bunch of parsley
+and thyme; put in it a crust of French bread; set it on a quick fire.
+When done take the bread out, bruise it and thicken the sauce: add
+flour and a little butter, and boil it up. Lay the fish on the dish,
+and pour the sauce over it. Serve it with sliced lemon and fried
+bread.
+
+HOW TO BROIL TROUT--Wash, dry, tie it, to cause it to keep its shape;
+melt butter, add salt, and cover the trout with it. Broil it gradually
+in a Dutch oven, or in a common oven. Cut an anchovy small, and chop
+some capers. Melt some butter with a little flour, pepper, salt,
+nutmeg, and half a spoonful of vinegar. Pour it over the trout and
+serve it hot.
+
+
+       *       *       *       *       *
+
+HOW TO CHOOSE AND COOK GAME
+
+
+HOW TO CHOOSE DUCKS--A young duck should have supple feet, breast and
+belly hard and thick. A tame duck has dusky yellow feet. They should
+be picked dry, and ducklings scalded.
+
+HOW TO ROAST DUCKS.--Carefully pick, and clean the inside. Boil two or
+three onions in two waters; chop them very small. Mix the onions with
+about half the quantity of sage leaves, bread crumbs finely powdered,
+a spoonful of salt, and a little cayenne paper; beat up the yolk of an
+egg, and rub the stuffing well together. With a brisk fire roast about
+35 minutes. Serve with gravy sauce.
+
+HOW TO STEW DUCKS.--Lard two young ducks down each side the breast;
+dust with flour; brown before the fire; put into a stewpan with a
+quart of water, a pint of port wine, a spoonful of walnut ketchup,
+the same of browning, one anchovy, a clove of garlick, sweet herbs and
+cayenne pepper. Stew till they are tender, about half an hour; skim
+and strain, and pour over the duck.
+
+HOW TO HASH PARTRIDGE.--Cut up the partridges as for eating; slice
+an onion into rings; roll a little butter in flour; put them into
+the tossing pan, and shake it over the fire till it boils; put in
+the partridge with a little port wine and vinegar; and when it is
+thoroughly hot, lay it on the dish with sippets round it; strain the
+sauce over the partridge, and lay on the onion in rings.
+
+HOW TO POT PARTRIDGE.--Clean them nicely; and season with mace,
+allspice, white pepper and salt, in fine powder. Rub every part well;
+then lay the breast downward in a pan, and pack the birds as closely as
+you possibly can. Put a good deal of butter on them; then cover
+[Transcriber's note: the original reads "he pan"] the pan with a coarse
+flour paste and a paper over, tie it close, and bake. When cold, put the
+birds into pots, and cover with butter.
+
+HOW TO ROAST PARTRIDGE.--Roast them like a turkey, and when a little
+under roasted, dredge them with flour, and baste them with butter; let
+them go to table with a fine froth; put gravy sauce in the dish, and
+bread sauce on the table.
+
+HOW TO STEW PARTRIDGE.--Truss as for roasting; stuff the craws, and
+lard them down each side of the breast; roll a lump of butter in
+pepper, salt and beaten mace, and put them inside; sew up the vents;
+dredge them well and fry a light brown; put them into a stewpan with
+a quart of good gravy, a spoonful of sherry wine, the same of mushroom
+ketchup, a teaspoonful of lemon pickle, and a little mushroom powder,
+one anchovy, half a lemon, a sprig of sweet marjoram; cover the pan
+close, and stew half an hour; take out, and thicken the gravy; boil a
+little, and pour it over the partridge, and lay round them artichoke
+buttons, boiled, and cut in quarters, and the yolks of four hard eggs,
+if agreeable.
+
+HOW TO ROAST PHEASANT.--Roast them as turkey; and serve with a fine
+gravy (into which put a very small bit of garlic) and bread sauce.
+When cold, they may be made into excellent patties, but their flavor
+should not be overpowered by lemon.
+
+HOW TO ROAST PLOVERS.--Roast the _green_ ones in the same way as
+woodcocks and quails, without drawing, and serve on a toast. _Grey_
+plovers may be either roasted or stewed with gravy, herbs and spice.
+
+HOW TO FRICASSEE QUAILS.--Having tossed them up in a sauce-pan with
+a little melted butter and mushrooms, put in a slice of ham, well
+beaten, with salt, pepper, cloves and savory herbs; add good gravy,
+and a glass of sherry; simmer over a slow fire; when almost done,
+thicken the ragout with a good cullis, (i. e. a good broth, strained,
+gelatined, etc.) or with two or three eggs, well beaten up in a little
+gravy.
+
+HOW TO ROAST QUAILS.--Roast them without drawing and serve on toast.
+Butter only should be eaten with them, as gravy takes off the fine
+flavor. The thigh and the back are the most esteemed.
+
+HOW TO ROAST RABBITS.--Baste them with butter, and dredge them with
+flour; half an hour will do them at a brisk fire; and if small, twenty
+minutes. Take the livers with a bunch of parsley, boil them, and chop
+them very fine together; melt some butter, and put half the liver and
+parsley into the butter; pour it into the dish, and garnish the dish
+with the other half; roast them to a fine light brown.
+
+HOW TO MAKE RABBIT TASTE LIKE A HARE.--Choose one that is young, but
+full grown; hang it in the skin three or four days; then skin it, and
+lay it, without washing, in a seasoning of black pepper and allspice
+in a very fine powder, a glass of port wine, and the same quantity of
+vinegar. Baste it occasionally for 40 hours, then stuff it and roast
+it as a hare, and with the same sauce. Do not wash off the liquor that
+it was soaked in.
+
+HOW TO ROAST SNIPES--Do not draw them. Split them; flour them, and
+baste with butter. Toast a slice of bread brown; place it in the dish
+under the birds for the trail to drop on. When they are done enough,
+take up, and lay them on the toast; put good gravy in the dish. Serve
+with butter, and garnish with orange or lemon.
+
+SNIPE PIE--Bone 4 snipes, and truss them. Put in their inside
+finely chopped bacon, or other forcemeat; put them in the dish with
+the breast downwards, and put forcemeat balls around them. Add gravy
+made of butter, and chopped veal and ham, parsley, pepper and shalots.
+Cover with nice puff paste; close it well to keep in the gravy. When
+nearly done, pour in more gravy, and a little sherry wine. Bake two or
+three hours.
+
+HOW TO FRY VENISON--Cut the meat into slices, and make a gravy of the
+bones; fry it of a light brown, and keep it hot before the fire; put
+butter rolled in flour into the pan, and stir it till thick and brown;
+add 1/2 lb. of loaf sugar powdered, with the gravy made from the
+bones, and some port wine. Let it be as thick as cream; squeeze in a
+lemon; warm the venison in it; put it in the dish, and pour the sauce
+over it.
+
+
+       *       *       *       *       *
+
+HOW TO MAKE ICE CREAMS WATER-ICE AND JELLIES
+
+
+TO MOLD ICES--Fill your mold as quickly as possible with the frozen
+cream, wrap it up in paper, and bury it in ice and salt, and let
+it remain for an hour or more to harden. For dishing, have the dish
+ready, dip the mold in hot water for an instant, wipe it, take off the
+top and bottom covers, and turn it into the dish. This must be done
+expeditiously. In molding ices, it is advisable not to have the cream
+too stifly frozen before putting it into the mold.
+
+ICE CREAM--Take two quarts milk, one pint cream, three eggs beaten
+very light, and two teaspoons of arrowroot; boil in one-half pint
+milk, strain eggs, arrow-root, and flavor to suit, then freeze.
+
+GINGER ICE CREAM--Bruise six ounces of the best preserved ginger in a
+mortar; add the juice of one lemon, half a pound of sugar, one pint of
+cream. Mix well; strain through a hair sieve; freeze. One quart.
+
+ITALIAN ICE CREAM--Rasp two lemons on some sugar, which, with their
+juice, add to one pint of cream, one glass of brandy, half a pound of
+sugar; freeze. One quart.
+
+LEMON ICE CREAM--Take one pint of cream, rasp two lemons on sugar;
+squeeze them, and add the juice with half a pound of sugar. Mix;
+freeze. One quart.
+
+PINE-APPLE ICE CREAM--Take one pound of pineapple, when peeled,
+bruise it in a marble mortar, pass it through a hair sieve, add
+three-quarters of a pound of powdered sugar, and one pint of cream.
+Freeze.
+
+RASPBERRY AND CURRANT ICE CREAM--Take one pound of raspberries, half
+a pound of red currants, three-quarters of a pound of sugar, and one
+pint of cream. Strain, color and freeze. One quart.
+
+STRAWBERRY ICE CREAM--Take two pounds of fresh strawberries, carefully
+picked, and, with a wooden spoon, rub them through a hair sieve, and
+about half a pound of powdered sugar, and the juice of one lemon;
+color with a few drops of prepared cochineal; cream, one pint; then
+freeze. This will make a reputed quart. When fresh strawberries are
+not in season take strawberry jam, the juice of two lemons, cream,
+to one quart. Color, strain, and freeze. Milk may be substituted for
+cream, and makes good ices. If too much sugar is used, the ices will
+prove watery, or, perhaps not freeze at all.
+
+VANILLA ICE CREAM--Pound one stick of vanilla, or sufficient to flavor
+it to palate, in a mortar, with half a pound of sugar; strain through
+a sieve upon the yolks of two eggs, put it into a stewpan, with half a
+pint of milk; simmer over a slow fire, stirring all the time, the
+same as custard; when cool add one pint of cream and the juice of one
+lemon; freeze. One quart.
+
+CHERRY WATER-ICE--One lb. cherries, bruised in a mortar with the stones;
+add the juice of two lemons, half a pint of water, one pint of clarified
+sugar, one glass of noyeau, and a little color; strain; freeze. One
+quart.
+
+LEMON WATER-ICE.--Take two lemons, and rasp them on sugar, the juice
+of six lemons, the juice of one orange, one pint of clarified sugar,
+and half a pint of water. Mix; strain through a hair sieve; freeze.
+One quart.
+
+MELON WATER-ICE.--Half a lb. of ripe melon pounded in a mortar, two
+ounces of orange-flower water, the juice of two lemons, half a pint of
+water and one pint of clarified sugar; strain; freeze. One quart.
+
+STRAWBERRY OR RASPBERRY WATER-ICE.--One pound of scarlet strawberries
+or raspberries, half a pound currants, half a pint of water, one pint
+of clarified sugar, and a little color; strain and freeze. One quart.
+
+APPLE JELLY.--Cut the apples and boil in water to cover, boil down,
+then strain, and take a pound of sugar to a pint of juice, then boil
+fifteen minutes hard.
+
+APPLE JELLY.--Cut off all spots and decayed places on the apples;
+quarter them, but do not pare or core them; put in the peel of as many
+lemons as you like, about two to six or eight dozen of the apples;
+fill the preserving-pan, and cover the fruit with spring water; boil
+them till they are in pulp, then pour them into a jelly-bag; let them
+strain all night, do not squeeze them. To every pint of juice put one
+pound of white sugar; put in the juice of the lemons you had before
+pared, but strain it through muslin. You may also put in about a
+teaspoonful of essense of lemon; let it boil for at least twenty
+minutes; it will look redder than at first; skim it well at the time.
+Put it either in shapes or pots, and cover it the next day. It ought
+to be quite stiff and very clear.
+
+APPLE JELLY.--Prepare twenty golden pippins; boil them in a pint and
+a half of water from the spring till quite tender; then strain the
+liquor through a colander. To every pint put a pound of fine sugar;
+add cinnamon, grated orange or lemon; then boil to a jelly.
+
+ANOTHER.--Prepare apples as before, by boiling and straining; have
+ready half an ounce of isinglass boiled in half a pint of water to a
+jelly; put this to the apple-water and apple, as strained through
+a coarse sieve; add sugar, a little lemon-juice and peel; boil all
+together, and put into a dish. Take out the peel.
+
+CALF'S FOOT LEMON JELLY--Boil four quarts of water with three calf's
+feet, or two cow heels, till half wasted; take the jelly from the fat
+and sediment, mix with it the juice of a Seville orange and twelve
+lemons, the peels of three ditto, the whites and shells of twelve
+eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds,
+1/4 oz. of allspice, a bit of cinnamon, and six cloves, all bruised,
+after having mixed them cold. The jelly should boil fifteen minutes
+without stirring; then clear it through a flannel bag.
+
+CHERRY JELLY.--Cherries, 5 lbs.; stone them; red currants, 2 lbs.;
+strain them, that the liquor may be clear; add 2 lbs. of sifted loaf
+sugar, and 2 ozs. of isinglass.
+
+CHOCOLATE CARAMEL--One pint milk, half pound butter, half pound
+Cadbury's chocolate, three pounds sugar, two spoons vanilla. Boil
+slowly until brittle.
+
+CURRANT JELLY, RED OR BLACK--Strip the fruit, and in a stone jar stew
+them in a saucepan of water or on the fire; strain off the liquor, and
+to every pint weigh 1 lb. of loaf sugar; put the latter in large lumps
+into it, in a stone or China vessel, till nearly dissolved; then put
+it into a pre-serving-pan; simmer and skim. When it will jelly on a
+plate put it in small jars or glasses.
+
+GREEN GOOSEBERRY JELLY--Place the berries in hot water on a slow fire
+till they rise to the surface; take off; cool with a little water, add
+also a little vinegar and salt to green them. In two hours drain, and
+put them in cold water a minute; drain, and mix with an equal weight
+of sugar; boil slowly 20 minutes; sieve, and put into glasses.
+
+ICELAND MOSS JELLY--Moss, 1/2 to 1 oz.; water, 1 quart. Simmer down to
+1/2 pint. Add fine sugar and a little lemon juice. It may be improved
+with 1/4 ounce of isinglass. The moss should first be steeped in cold
+water an hour or two. ISINGLASS JELLY--Boil one ounce of isinglass in
+a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves,
+and a crust of bread, till reduced to a pint. Add sugar. It keeps
+well, and may be taken in wine and water, milk, tea, soup, etc.
+
+LEMON JELLY CAKE--Take four eggs, one cup sugar, butter the size of an
+egg, one and a half cups flour, half cup sweet milk, two teaspoons of
+baking powder. Jelly.--One grated lemon, one grated apple, one egg,
+one cup sugar, beat all together, put in a tin and stir till boils.
+
+LEMON JELLY--Take one and a half packages of gelatine, one pint cold
+water, soak two hours, then add two teacups sugar, one pint boiling
+water; stir all together, add the juice of two lemons or one wineglass
+wine, strain through a cloth, and put in a mold.
+
+ORANGE JELLY--It may be made the same as lemon jelly, which see. Grate
+the rind of two Seville and of two China oranges, and two lemons;
+squeeze the juice of three of each, and strain, and add to the juice
+a quarter of a pound of lump sugar, a quarter of a pint of water, and
+boil till it almost candies. Have ready a quart of isinglass jelly
+made with two ounces; put to it the syrup, boil it once up; strain off
+the jelly, and let it stand to settle as above, before it is put into
+the mold.
+
+QUINCE JELLY--Cut in pieces a sufficient quantity of quinces; draw off
+the juice by boiling them in water, in which they ought only to swim,
+no more. When fully done drain, and have ready clarified sugar, of
+which put one spoonful to two of the juice; bring the sugar to the
+_souffle_; add the juice, and finish. When it drops from the skimmer
+it is enough; take it off, and pot it.
+
+JELLY OF SIBERIAN CRABS--Take off the stalks, weigh and wash the
+crabs. To each one and a half pounds, add one pint of water. Boil them
+gently until broken, but do not allow them to fall to a pulp. Pour
+the whole through a jelly-bag, and when the juice is quite transparent
+weigh it; put it into a clean preserving-pan, boil it quickly for ten
+minutes, then add ten ounces of fine sugar to each pound of juice;
+boil it from twelve to fifteen minutes, skim it very clean, and pour
+into molds.
+
+SIBERIAN CRAB-APPLE JELLY--Mash the crab apples, take off steins and
+heads, put in pot, cover with water, let them boil to a pulp, then
+turn them in a flannel bag, and leave all night to strain, then add
+one pound of sugar to a pint of juice, boil ten to fifteen minutes,
+skim and put in jelly glasses.
+
+SIBERIAN CRAB JELLY--Fill a large flannel bag with crabs. Put the bag
+in a preserving-pan of spring water, and boil for about seven hours;
+then take out the bag, and fill it so that all the syrup can run
+through, and the water that remains in the pan; and to each pint of
+syrup add one pound of loaf sugar, and boil for about an hour, and it
+will be a clear, bright red jelly.
+
+
+       *       *       *       *       *
+
+Telegraph wires have to be renewed every five or seven years. The
+Western Union Telegraph Company exchange about one thousand tons of
+old wire for new every year. The new wire costs from seven to eight
+cents per pound, and for the old about one-eighth of a cent a pound is
+allowed.
+
+
+       *       *       *       *       *
+
+HOW TO SELECT AND COOK MEATS
+
+
+HOW TO DRESS BACON AND BEANS--When you dress beans and bacon, boil the
+bacon by itself, and the beans by themselves, for the bacon will spoil
+the color of the beans. Always throw some salt into the water and some
+parsley nicely picked. When the beans are done enough, which you will
+know by their being tender, throw them into a colander to drain. Take
+up the bacon and skin it; throw some raspings of the bread over the
+top, and if you have a salamander, make it red hot, and hold it over
+it to brown the top of the bacon; if you have not one, set it before
+the fire to brown. Lay the beans in the dish, and the bacon in the
+middle on the top, and send them to table, with butter in a tureen.
+
+CORNED BEEF--Make the following pickle: Water, 2 gallons; salt,
+2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.; saltpetre, 1-1/2 ozs.;
+pearlash, 1/4 oz. Boil all together; skim, and pour the pickle on
+about 25 lbs. of beef. Let it stay in a few days. Boil in plenty
+of water when cooked to remove the salt, and eat with it plenty of
+vegetables. It is nice to eat cold, and makes excellent sandwiches.
+
+ROLLED BEEF--Hang three ribs three or four days; take out the bones
+from the whole length, sprinkle it with salt, roll the meat tight and
+roast it. Nothing can look nicer. The above done with spices, etc.,
+and baked as hunters' beef is excellent.
+
+BEEF, ROLLED TO EQUAL HARE--Take the inside of a large sirloin,
+soak it in a glass of port wine and a glass of vinegar mixed, for
+forty-eight hours; have ready a very fine stuffing, and bind it up
+tight. Roast it on a hanging spit; and baste it with a glass of port
+wine, the same quantity of vinegar, and a teaspoonful of pounded
+allspice. Larding it improves the look and flavor; serve with a rich
+gravy in the dish; currant-jelly and melted butter in tureens.
+
+ROUND OF BEEF--Should be carefully salted and wet with the pickle
+for eight or ten days. The bone should be cut out first, and the beef
+skewered and tied up to make it quite round. It may be stuffed with
+parsley, if approved, in which case the holes to admit the parsley
+must be made with a sharp pointed knife, and the parsley coarsely cut
+and stuffed in tight. As soon as it boils, it should be skimmed: and
+afterwards kept boiling very gently.
+
+BEEF STEAK, STEWED--Peel and chop two spanish onions, cut into
+small parts four pickled walnuts, and put them at the bottom of a
+stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of
+walnut ditto, one of shalot, one of chile vinegar, and a lump of
+butter. Let the rump-steak be cut about three-quarters of an inch
+thick, and beat it flat with a rolling-pin, place the meat on the top
+of the onions, etc., let it stew for one hour and a half, turning it
+every twenty minutes. Ten minutes before serving up, throw a dozen
+oysters with the liquor strained.
+
+BEEF STEAK AND OYSTER SAUCE--Select a good, tender rump-steak, about
+an inch thick, and broil it carefully. Nothing but experience and
+attention will serve in broiling a steaks; one thing, however, is
+always to be remembered, never malt or season broiled meat until
+cooked. Have the gridiron clean and hot, grease it with either butter,
+or good lard, before laying on the meat, to prevent its sticking or
+marking the meat; have clear, bright coals, and turn it frequently.
+when cooked, cover tightly, and have ready nicely stewed oysters; then
+lay the steak in a hot dish and pour over some of the oysters. Serve
+the rest in a tureen. Twenty-five oysters will make a nice sauce for a
+steak.
+
+FRICASSEE OF COLD ROAST BEEF--Cut the beef into very thin slices;
+shred a handful of parsley very small, cut an onion into quarters,
+and put all together into a stewpan, with a piece of butter, and some
+strong broth; season with salt and pepper, and simmer very gently a
+quarter of an hour; then mix into it the yolks of two eggs, a glass
+of port wine, and a spoonful of vinegar; stir it quickly, rub the dish
+with shalot, and turn the fricassee into it.
+
+BRAWN--Clean a pig's head, and rub it over with salt and a little
+saltpetre, and let it lie two or three days; then boil it until the
+bones will leave the meat; season with salt and pepper, and lay the
+meat hot in a mold, and press and weigh it down for a few hours. Boil
+another hour, covering. Be sure and cut the tongue, and lay the slices
+in the middle, as it much improves the flavor.
+
+CALF'S LIVER AND BACON--Cut the liver into slices, and fry it first,
+then the bacon; lay the liver in the dish, and the bacon upon it;
+serve it up with gravy, made in the pan with boiling water, thickened
+with flour and butter, and lemon juice; and, if agreeable, a little
+parsley and onion may be chopped into it, or a little boiled parsley
+strewed over the liver. Garnish with slices of lemon.
+
+NICE FORM OF COLD MEATS--Remains of boiled ham, mutton, roast beef,
+etc., are good chopped fine with hard boiled eggs, two heads of
+lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and,
+if needed, more salt. Fix it smoothly in a salad dish, and adorn the
+edges with sprigs of parsley or leaves of curled lettuce. Keep by the
+ice or in a cool place until wanted.
+
+FRIED HAM AND EGGS--Cut thin slices, place in the pan, and fry
+carefully. Do not burn. When done break the eggs into the fat; pepper
+slightly; keep them whole; do not turn them.
+
+Ham rushers may be served with spinach and poached eggs.
+
+TO COOK HAM--Scrape it clean. Do not put into cold nor boiling water.
+let the water become warm; then put the ham in. Simmer or boil
+lightly for five or six hours; take out, and shave the rind off. Rub
+granulated sugar into the whole surface of the ham, so long as it can
+be made to receive it. Place the ham in a baking-dish with a bottle of
+champagne or prime cider. Baste occasionally with the juice, and let
+it bake an hour in a gentle heat.
+
+A slice from a nicely cured ham thus cooked is enough to animate the
+ribs of death.
+
+Or, having taken off the rind, strew bread crumbs or raspings over
+it, so as to cover it; set it before the fire, or in the oven till
+the bread is crisp and brown. Garnish with carrots, parsley, etc. The
+water should simmer all the time, and never boil fast.
+
+HAM AND CHICKEN, IN JELLY--This is a nice dish for supper or luncheon.
+make with a small knuckle of veal some good white stock. When cold, skim
+and strain it; melt it, and put a quart of it into a saucepan with the
+well beaten whites of three eggs; a dessert-spoonful of chili, or a
+tablespoonful of tarragon vinegar, and a little salt. Beat the mixture
+well with a fork till it boils; let it simmer till it is reduced to a
+little more than a pint; strain it; put half of it into a mold; let it
+nearly set. Cut the meat of a roast chicken into small thin pieces;
+arrange it in the jelly with some neat little slices of cold boiled ham,
+and sprinkle chopped parsley between the slices. When it has got quite
+cold, pour in the remainder of the jelly, and stand the mold in cold
+water, or in a cool place, so that it sets speedily. Dip the mold in
+boiling water to turn it out. Do not let it remain in the water more
+than a minute, or it will spoil the appearance of the dish. Garnish with
+a wreath of parsley.
+
+LEG OF LAMB--Should be boiled in a cloth to look as white as possible;
+the loin fried in steaks and served round, garnished with dried
+or fried parsley; spinach to eat with it; or dressed separately or
+roasted.
+
+LOIN OF MUTTON--Take off the skin, separate the joints with the
+chopper; if a large size, cut the chine-bone with a saw, so as to
+allow it to be carved in smaller pieces; run a small spit from one
+extremity to the other, and affix it to a larger spit, and roast it
+like the haunch. A loin weighing six pounds will take one hour to
+roast.
+
+OBSERVATIONS ON MEAT--In all kinds of provisions, the best of the kind
+goes the farthest; it cuts out with most advantage, and affords most
+nourishment. Round of beef, fillet of veal, and leg of mutton, are
+joints of higher price; but as they have more solid meat, they deserve
+the preference. But those joints which are inferior may be dressed as
+palatably.
+
+In loins of meat, the long pipe that runs by the bone should be
+taken out, as it is apt to taint; as also the kernels of beef. Do not
+purchase joints bruised by the blows of drovers.
+
+Save shank bones of mutton to enrich gravies or soups.
+
+When sirloins of beef, or loins of veal or mutton, come in, part of
+the suet may be cut off for puddings, or to clarify.
+
+Dripping will baste anything as well as butter; except fowls and game;
+and for kitchen pies, nothing else should be used.
+
+The fat of a neck or loin of mutton makes a far lighter pudding than
+suet.
+
+Frosted meat and vegetables should be soaked in _cold water_ two or
+three hours before using.
+
+If the weather permit, meat eats much better for hanging two or three
+days before it is salted.
+
+Roast-beef bones, or shank bones of ham, make fine peas-soup; and
+should be boiled with the peas the day before eaten, that the fat may
+be taken off.
+
+BOILED LEG OF MUTTON--Soak well for an hour or two in salt and water;
+do not use much salt. Wipe well and boil in a floured cloth. Boil from
+two hours to two hours and a half. Serve with caper sauce, potatoes,
+mashed turnips, greens, oyster sauce, etc.
+
+--> To preserve the gravy in the
+leg, do not put it in the water till it boils; for the sudden contact
+with water causes a slight film over the surface, which prevents the
+escape of the gravy, which is abundant when carved.
+
+HOW TO HASH MUTTON.--Cut thin slices of dressed mutton, fat and lean;
+flour them; have ready a little onion boiled in two or three spoonfuls
+of water; add to it a little gravy and the meat seasoned, and make
+it hot, but not to boil. Serve in a covered dish. Instead of onion, a
+clove, a spoonful of current jelly, and half a glass of port wine will
+give an agreeable flavor of venison, if the meat be fine.
+
+Pickled cucumber, or walnut cut small, warm in it for change.
+
+HOW TO PREPARE PIG'S CHEEK FOR BOILING.--Cut off the snout, and clean
+the head; divide it, and take out the eyes and the brains; sprinkle
+the head with salt, and let it drain 24 hours. Salt it with common
+salt and saltpetre; let it lie nine days if to be dressed without
+stewing with peas, but less if to be dressed with peas, and it must be
+washed first, and then simmer till all is tender.
+
+PIG'S FEET AND EARS.--Clean carefully, and soak some hours, and boil
+them tender; then take them out; boil some vinegar and a little salt
+with some of the water, and when cold put it over them. When they are
+to be dressed, dry them, cut the feet in two, and slice the ears; fry,
+and serve with butter, mustard and vinegar. They may be either done in
+batter, or only floured.
+
+PORK, LOIN OF.--Score it, and joint it, that the chops may separate
+easily; and then roast it as a loin of mutton. Or, put it into
+sufficient water to cover it; simmer till almost enough; then peel off
+the skin, and coat it with yolk of egg and bread crumbs, and roast for
+15 or 20 minutes, till it is done enough.
+
+HOW TO PICKLE PORK.--Cut the pork in such pieces as will lie in the
+pickling tub; rub each piece with saltpetre; then take one part bay
+salt, and two parts common salt, and rub each piece well; lay them
+close in the tub, and throw salt over them.
+
+Some use a little sal prunnella, and a little sugar.
+
+PORK PIE, TO EAT COLD.--Raise a common boiled crust into either a
+round or oval form, which you choose, have ready the trimmings and
+small bits of pork cut off a sweet bone, when the hog is killed, beat
+it with a rolling-pin, season with pepper and salt, and keep the fat
+and lean separate, put it in layers quite close to the top, lay on the
+lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking
+oven, as the meat is very solid. Observe, put no bone or water in the
+pork pie; the outside pieces will be hard if they are not cut small
+and pressed close.
+
+HOW TO ROAST A LEG OF PORK.--Choose a small leg of fine young pork;
+cut a slit in the knuckle with a sharp knife; and fill the space with
+sage and onion chopped, and a little pepper and salt. When half done,
+score the skin in slices, but don't cut deeper than the outer rind.
+
+Apple sauce and potatoes should be served to eat with it.
+
+PORK, ROLLED NECK OF.--Bone it; put a forcemeat of chopped sage, a
+very few crumbs of bread, salt, pepper and two or three berries of
+allspice over the inside; then roll the meat as tight as you can, and
+roast it slowly, and at a good distance at first.
+
+CHINE OF PORK.--Salt three days before cooking. Wash it well; score
+the skin, and roast with sage and onions finely shred. Serve with
+apple sauce.--the chine is often sent to the table boiled.
+
+HOW TO COLLAR PORK.--Bone a breast or spring of pork; season it with
+plenty of thyme, parsley and sage; roll it hard; put in a cloth, tie
+both ends, and boil it; then press it; when cold, take it out of the
+cloth, and keep it in its own liquor.
+
+PORK AS LAMB.--Kill a young pig of four or five months old: cut up the
+forequarter for roasting as you do lamb, and truss the shank close.
+The other parts will make delicate pickled pork; or steaks, pies, etc.
+
+PORK SAUSAGES.--Take 6 lbs. of young pork, free from gristle, or fat;
+cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very
+fine; pick off the leaves of a hand-full of sage, and shred it fine;
+spread the meat on a clean dresser, and shake the sage over the meat;
+shred the rind of a lemon very fine, and throw it, with sweet herbs,
+on the meat; grate two nutmegs, to which put a spoonful of pepper,
+and a large spoonful of salt: throw the suet over, and mix all well
+together. Put it down close in the pot; and when you use it, roll it
+up with as much egg as will make it roll smooth.
+
+SAUSAGE ROLLS.--One pound of flour, half a pound of the best lard,
+quarter of a pound of butter, and the yolks of three eggs well beaten.
+Put the flour into a dish, make a hole in the middle of it, and rub
+in about one ounce of the lard, then the yolks of the eggs, and enough
+water to mix the whole into a smooth paste. Roll it out about an inch
+thick; flour your paste and board. Put the butter and lard in a lump
+into the paste, sprinkle it with flour, and turn the paste over it;
+beat it with a rolling-pin until you have got it flat enough to roll;
+roll it lightly until very thin; then divide your meat and put it into
+two layers of paste, and pinch the ends. Sausage rolls are now usually
+made small. Two pounds of sausage meat will be required for this
+quantity of paste, and it will make about two and a half dozen of
+rolls. Whites of the eggs should be beaten a little, and brushed over
+the rolls to glaze them. They will require from twenty minutes to
+half an hour to bake, and should be served on a dish covered with a
+neatly-folded napkin.
+
+SPICED BEEF.--Take a round of an ox; or young heifer, from 20 to 40
+lbs. Cut it neatly, so that the thin flank end can wrap nearly round.
+Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two
+handfuls of common salt. mix them well together and rub it all over.
+the next day salt it well as for boiling. Let it lie from two to three
+weeks, turning it every two or three days. Take out of the pickle,
+and wipe it dry. then take cloves, mace, well powdered, a spoonful
+of gravy, and rub it well into the beef. Roll it up as tightly as
+possible; skewer it, and tie it up tight. Pour in the liquor till the
+meat is quite saturated, in which state it must be kept.
+
+STEWED BEEF.--Take five pounds of buttock, place it in a deep dish;
+half a pint of white wine vinegar, three bay leaves, two or three
+cloves, salt and pepper; turn it over twice the first day, and every
+morning after for a week or ten days. Boil half a pound or a quarter
+of a pound of butter, and throw in two onions, chopped very small,
+four cloves, and some pepper-corns; stew five hours till tender and a
+nice light brown.
+
+HOW TO BOIL TONGUE.--If the tongue be a dry one, steep in water
+all night. Boil it three hours. If you prefer it hot, stick it with
+cloves. Clear off the scum, and add savory herbs when it has boiled
+two hours; but this is optional. Rub it over with the yolk of an egg;
+strew over it bread crumbs; baste it with butter; set it before the
+fire till it is of a light brown. When you dish it up, pour a little
+brown gravy, or port wine sauce mixed the same way as for venison. Lay
+slices of currant jelly around it.
+
+HOW TO FRICASSEE TRIPE.--Cut into small square pieces. Put them into
+the stewpan with as much sherry as will cover them, with pepper,
+ginger, a blade of mace, sweet herbs and an onion. Stew 15 minutes.
+take out the herbs and onion, and put in a little shred of parsley,
+the juice of a small lemon, half an anchovy cut small, a gill of cream
+and a little butter, or yolk of an egg. Garnish with lemon.
+
+HOW TO FRY TRIPE.--Cut the tripe into small square pieces; dip them in
+yolks of eggs, and fry them in good dripping, till nicely brown; take
+out and drain, and serve with plain melted butter.
+
+VEAL CUTLETS, MAINTENON.--Cut slices about three quarters of an inch
+thick, beat them with a rolling-pin, and wet them on both sides
+with egg; dip them into a seasoning of bread crumbs, parsley, thyme,
+knotted marjoram, pepper, salt and a little nutmeg grated; then put
+them in papers folded over, and broil them; and serve with a boat of
+melted butter, with a little mushroom ketchup.
+
+VEAL CUTLETS.--Another way.--Prepare as above, and fry them; lay into
+a dish, and keep them hot; dredge a little flour, and put a bit of
+butter into the pan; brown it, then pour some boiling water into it
+and boil quickly; season with pepper, salt and ketchup and pour over
+them.
+
+ANOTHER WAY.--Prepare as before, and dress the cutlets in a dutch
+oven; pour over them melted butter and mushrooms.
+
+FILLET OF VEAL.--Veal requires a good, bright fire for roasting.
+before cooking, stuff with a force-meat, composed of 2 ozs. of
+finely-powdered bread crumbs, half a lemon-peel chopped fine, half a
+teaspoonful of salt, and the same quantity of mixed mace and cayenne
+pepper, powdered parsley, and some sweet herbs; break an egg, and mix
+all well together. Baste your joint with fresh butter, and send it
+to table well browned. A nice bit of bacon should be served with the
+fillet of veal, unless ham is provided.
+
+VEAL PATTIES.--Mince some veal that is not quite done with a little
+parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a
+little cream and gravy just to moisten the meat; and add a little ham.
+do not warm it till the patties are baked.
+
+VEAL PIE.--Take some of the middle, or scrag, of a small neck; season
+it; and either put to it, or not, a few slices of lean bacon or ham.
+If it is wanted of a high relish, add mace, cayenne, and nutmeg, to
+the salt and pepper; and also force-meat and eggs; and if you choose,
+add truffles, morels, mushrooms, sweet-bread, cut into small bits, and
+cocks'-combs blanched, if liked. Have a rich gravy ready, to pour
+in after baking. It will be very good without any of the latter
+additions.
+
+COMMON VEAL PIE.--Cut a breast of veal into pieces; season with pepper
+and salt, and lay them in the dish. Boil hard six or eight yolks of
+eggs, and put them into different places in the pie; pour in as much
+water as will nearly fill the dish; put on the lid, and bake. _Lamb
+Pie_ may be done this way.
+
+STEWED VEAL.--Cut the veal as for small cutlets; put into the bottom of
+a pie-dish a layer of the veal, and sprinkle it with some finely-rubbed
+sweet basil and chopped parsley, the grated rind of one lemon with the
+juice, half a nut-meg, grated, a little salt and pepper; and cut into
+very small pieces [Transcriber's note: the original text reads 'peices']
+a large spoonful of butter; then another layer of slices of veal, with
+exactly the same seasoning as before; and over this pour one pint of
+Lisbon wine and half a pint of cold water; then cover it over very
+thickly with grated stale bread; put this in the oven and bake slowly
+for three-quarters of an hour, and brown it. Serve it in a pie-dish hot.
+
+BREAST OF VEAL STUFFED--Cut off the gristle of a breast of veal, and
+raise the meat off the bones, then lay a good force-meat, made of
+pounded veal, some sausage-meat, parsley, and a few shalots chopped
+very fine, and well seasoned with pepper, salt, and nutmeg; then roll
+the veal tightly, and sew it with fine twine to keep it in shape, and
+prevent the force-meat escaping; lay some slices of fat bacon in a
+stew-pan, and put the veal roll on it; add some stock, pepper,
+salt, and a bunch of sweet herbs; let it stew three hours, then cut
+carefully out the twine, strain the sauce after skimming it well,
+thicken it with brown flour; let it boil up once, and pour it over the
+veal garnish with slices of lemon, each cut in four. A fillet of veal
+first stuffed with force-meat can be dressed in the same manner,
+but is must first be roasted, so as to brown it a good color; and
+force-meat balls, highly seasoned, should be served round the veal.
+
+
+       *       *       *       *       *
+
+HOW TO MAKE PIES
+OF VARIOUS KINDS
+
+
+BEEF-STEAK PIE--Prepare the steaks as stated under _Beefsteaks_, and
+when seasoned and rolled with fat in each, put them in a dish with puff
+paste round the edges; put a little water in the dish, and cover it with
+a good crust.
+
+CHICKEN PIE--Cut the chicken in pieces, and boil nearly
+tender. Make a rich crust with an egg or two to make it light and
+puffy. Season the chicken and slices of ham with pepper, salt, mace,
+nutmeg, and cayenne. Put them in layers, first the ham, chicken,
+force-meat balls, and hard eggs in layers. Make a gravy of knuckle of
+veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it
+over the contents of the pie, and cover with paste. Bake an hour.
+
+COCOANUT PIE--Take a teacup of cocoanut, put it into a coffee-cup,
+fill it up with sweet milk, and let it soak a few hours. When ready
+to bake the pie, take two tablespoonfuls of flour, mix with milk, and
+stir in three-fourths of a cup of milk (or water); place on the stove,
+and stir until it thickens. Add butter the size of a walnut, while
+warm. When cool, add a little salt, two eggs, saving out the white
+of one for the top. Sweeten to taste. Add the cocoanut, beating well.
+Fill the crust and bake. When done, have the extra white beaten ready
+to spread over the top. Return to the oven and brown lightly.
+
+CREAM PIE--Take eight eggs, eight ounces pounded sugar, eight ounces
+flour, put all together into a stew-pan with two glasses of milk, stir
+until it boils, then add quarter pound of butter, and quarter pound of
+almonds, chopped fine; mix well together, make paste, roll it out half
+an inch thick, cut out a piece the size of a teaplate, put in a baking
+tin, spread out on it the cream, and lay strips of paste across each
+way and a plain broad piece around the edge, egg and sugar the top and
+bake in a quick oven.
+
+FISH PIE--Pike, perch and carp may be made into very savory pies if
+cut into fillets, seasoned and baked in paste, sauce made of veal
+broth, or cream put in before baking.
+
+GAME PIE--Divide the birds, if large, into pieces or joints. They may
+be pheasants, partridges, etc. Add a little bacon or ham. Season well.
+Cover with puff paste, and bake carefully. Pour into the pie half a
+cupful of melted butter, the juice of a lemon, and a glass of sherry,
+when rather more than half baked.
+
+GIBLET PIE--Clean the giblets well; stew with a little water, onion,
+pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal
+or mutton steaks. Put the liquor of the stew to the giblets. Cover
+with paste, and when the pie is baked, pour into it a large teacupful
+of cream. LAMB PASTY--Bone the lamb, cut it into square pieces; season
+with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some
+beef suet, and the lamb upon it, making a high border about it; then
+turn over the paste close, and bake it. When it is enough, put in some
+claret, sugar, vinegar, and the yolks of eggs, beaten, together. To
+have the sauce only savory, and not sweet, let it be gravy only, or
+the baking of bones in claret.
+
+SALMON PIE.--Grate the rind of one small lemon, or half a large one;
+beat the yolks of 2 eggs; 4 tablespoons of sugar; beat all together;
+add to this 1/2 pint of cold water, with 1-1/2 tablespoons of flour in
+it; rub smooth so there will be no lumps; beat the whites of two eggs
+to a stiff froth; stir this in your pie-custard before you put it in
+the pan. Bake with one crust, and bake slowly.
+
+SALMON PIE--Grate the rind of a lemon into the yolks of three fresh
+eggs; beat for five minutes, adding three heaping tablespoonfuls of
+granulated sugar; after squeezing in the juice of the lemon add half a
+teacupful of water; mix all thoroughly, and place in a crust the
+same as made for custard pie; place in oven and bake slowly. Take
+the whites of the three eggs, and beat to a stiff froth, adding two
+tablespoonfuls of pulverized sugar, and juice of half a lemon; after
+the pie bakes and is cool, place the frosting on top, and put into a
+hot oven to brown.
+
+MINCE-MEAT--There are various opinions as to the result of adding
+meat to the sweet ingredients used in making this favorite dish. Many
+housewives think it an improvement, and use either the under-cut of
+a well-roasted surloin of beef or a boiled fresh ox-tongue for the
+purpose. Either of these meats may be chosen with advantage, and one
+pound, after it has been cooked, will be found sufficient; this
+should be freed from fat, and well minced. In making mince-meat, each
+ingredient should be minced separately and finely before it is added
+to the others. For a moderate quantity, take two pounds of raisins
+(stoned), the same quantity of currants, well washed and dried, ditto
+of beef suet, chopped fine, one pound of American apples, pared and
+cored, two pounds of moist sugar, half a pound of candied orange-peel,
+and a quarter of a pound of citron, the grated rinds of three lemons,
+one grated nutmeg, a little mace, half an ounce of salt, and one
+teaspoonful of ginger. After having minced the fruit separately, mix
+all well together with the hand; then add half a pint of French brandy
+and the same of sherry. Mix well with a spoon, press it down in jars,
+and cover it with a bladder.
+
+GOOD MINCE PIES.--Six pounds beef; 5 pounds suet; 5 pounds sugar;
+2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint
+molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound
+citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1
+lemon-skin, and all chopped fine; 2 parts chopped apples to one of
+meat; brandy and cider to taste.
+
+MOCK MINCE PIES.--One teacup of bread; one of vinegar; one of water;
+one of raisins; one of sugar; one of molasses; one half-cup of butter;
+one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity
+is sufficient for three pies. They are equally as good as those made
+in the usual way.
+
+POTATO PASTY.--Boil and peel and mash potatoes as fine as possible;
+mix them with salt, pepper, and a good bit of butter. Make a paste;
+roll it out thin like a large puff, and put in the potato; fold over
+one half, pinching the edges. Bake in a moderate oven.
+
+POTATO PIE.--Skin some potatoes and cut them in slices; season them;
+and also some mutton, beef, pork or veal, and a lump of butter. Put
+layers of them and of the meat. A few eggs boiled and chopped fine
+improves it.
+
+VEAL AND HAM PIE.--Cut about one pound and a half of veal into thin
+slices, as also a quarter of a pound of cooked ham; season the veal
+rather highly with white pepper and salt, with which cover the bottom
+of the dish; then lay over a few slices of ham, then the remainder of
+the veal, finishing with the remainder of the ham; add a wineglassful
+of water, and cover with a good paste, and bake; a bay-leaf will be an
+improvement.
+
+VINEGAR PIE.--Five tablespoons vinegar, five sugar, two flour, two
+water, a little nutmeg. Put in dish and bake.
+
+
+       *       *       *       *       *
+
+HOW TO MAKE PRESERVES
+OF VARIOUS KINDS
+
+
+APPLE JAM.--Fill a wide jar nearly half full of water; cut the apples
+unpeeled into quarters, take out the core, then fill the jar with the
+apples; tie a paper over it, and put it into a slow oven. When quite
+soft and cool, pulp them through a sieve. To each pound of pulp put
+three-quarters of a pound of crushed sugar, and boil it gently until it
+will jelly. Put it into large tart dishes or jars. It will keep for five
+or more years in a cool, dry place. If for present use, or a month
+hence, half a pound of sugar is enough.
+
+APPLE MARMALADE.--Scald apples till they will pulp from the core; then
+take an equal weight of sugar in large lumps, just dip them in water,
+and boil it till it can be well skimmed, and is a thick syrup, put to
+it the pulp, and simmer it on a quick fire a quarter of an hour. Grate
+a little lemon-peel before boiled, but if too much it will be bitter.
+
+BARBERRY JAM.--The barberries for this preserve should be quite ripe,
+though they should not be allowed to hang until they begin to decay.
+Strip them from the stalks; throw aside such as are spotted, and for
+one pound of fruit allow eighteen ounces well-refined sugar; boil
+this, with about a pint of water to every four pounds, until it
+becomes white, and falls in thick masses from the spoon; then throw in
+the fruit, and keep it stirred over a brisk fire for six minutes only;
+take off the scum, and pour it into jars or glasses. Sugar four and
+a half pounds; water a pint and a quarter, boil to candy height;
+barberries four pounds; six minutes.
+
+HOW TO PRESERVE BLACK CURRANTS.--Get the currants when they are dry,
+and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into
+a preserving pan, with as much juice of currants as will dissolve it;
+when it boils skim it, and put in the currants, and boil them till
+they are clear; put them into a jar, lay brandy paper over them, tie
+them down, and keep in a dry place. A little raspberry juice is an
+improvement.
+
+CHERRY JAM.--Pick and stone 4 lbs. of May-duke cherries; press them
+through a sieve; then boil together half a pint of red currant or
+raspberry juice, and 3/4 lb. of white sugar, put the cherries into
+them while boiling; add 1 lb. of fine white sugar. Boil quickly 35
+minutes, jar, and cover well.
+
+CHERRY MARMALADE.--Take some very ripe cherries; cut off the stalks
+and take out the stones; crush them and boil them well; put them into
+a hand sieve, and force them through with a spatula, till the whole is
+pressed through and nothing remains but the skins; put it again upon
+the fire to dry; when reduced to half weigh it, and add an equal
+weight of sugar; boil again; and when it threads between the fingers,
+it is finished.
+
+HOW TO PRESERVE CURRANTS FOR TARTS.--Let the currants be ripe, dry and
+well picked. To every 1-1/4 lbs. of currants put 1 lb. of sugar into
+a preserving pan with as much juice of currants as will dissolve it;
+when it boils skim it, and put in the currants; boil till clear; jar,
+and put brandy-paper over; tie down; keep in a dry place.
+
+HOW TO PRESERVE GRAPES.--Into an air-tight cask put a layer of bran
+dried in an oven; upon this place a layer of grapes, well dried, and
+not quite ripe, and so on alternately till the barrel is filled; end
+with bran, and close air-tight; they will keep 9 or 10 months. To
+restore them to their original freshness, cut the end off each bunch
+stalk, and put into wine, like flowers. Or,
+
+Bunches of grapes may be preserved through winter by inserting the end
+of the stem into a potato. The bunches should be laid on dry straw,
+and turned occasionally.
+
+HOW TO PRESERVE GREEN GAGES.--Choose the largest when they begin to
+soften; split them without paring; strew upon them part of the sugar.
+Blanch the kernels with a sharp knife. Next day pour the syrup from
+the fruit, and boil it with the other sugar six or eight minutes
+gently; skim and add the plums and kernels. Simmer till clear, taking
+off the scum; put the fruit singly into small pots, and pour the syrup
+and kernels to it. To candy it, do not add the syrup, but observe the
+directions given for candying fruit; some may be done each way.
+
+GREEN GAGE JAM.--Peel and take out the stones. To 1 lb. of pulp put
+3/4 lb. loaf sugar; boil half an hour; add lemon juice.
+
+TRANSPARENTLY BEAUTIFUL MARMALADE.--Take 3 lbs. bitter oranges; pare
+them as you would potatoes; cut the skin into fine shreds, and put
+them into a muslin bag; quarter all the oranges; press out the juice.
+Boil the pulp and shreds in three quarts of water 2-1/2 hours, down to
+three pints; strain through a hair sieve. Then put six pounds of sugar
+to the liquid, the juice and the shreds, the outside of two lemons
+grated, and the insides squeezed in; add three cents worth of
+isinglass. Simmer altogether slowly for 15 or 20 minutes.
+
+TOMATO MARMALADE.--Take ripe tomatoes in the height of the season;
+weigh them, and to every pound of tomatoes add one pound of sugar.
+Put the tomatoes into a large pan or small tub, and scald them with
+boiling water, so as to make the skin peel off easily; When you have
+entirely removed the skin, put the tomatoes (without any water) into
+a preserving kettle, wash them, and add the sugar, with one ounce of
+powdered ginger to every three pounds of fruit, and the juice of
+two lemons, the grated rind of three always to every three pounds of
+fruit. Stir up the whole together, and set it over a moderate fire.
+Boil it gently for two or three hours; till the whole becomes a thick,
+smooth mass, skimming it well, and stirring it to the bottom after
+every skimming. When done, put it warm into jars, and cover tightly.
+This will be found a very fine sweetmeat.
+
+HOW TO PRESERVE GREEN PEAS.--Shell, and put them into a kettle of
+water when it boils; give them two or three warms only, and pour
+them in a colander. Drain, and turn them out on a cloth, and then
+on another to dry perfectly. When dry bottle them in wide mouthed
+bottles; leaving only room to pour clarified mutton suet upon them an
+inch thick, and for the cork. Rosin it down; and keep in the cellar,
+or in the earth, as directed for gooseberries. When they are to be
+used, boil them till tender, with a bit of butter, a spoonful of
+sugar, and a bit of mint.
+
+HOW TO PRESERVE GREEN PEAS FOR WINTER USE.--Carefully shell the peas;
+then place them in the canister, not too large ones; put in a small
+piece of alum, about the size of a horse-bean to a pint of peas. When
+the canister is full of peas, fill up the interstices with water,
+and solder on the lid perfectly air-tight, and boil the canisters for
+about twenty minutes; then remove them to a cool place, and by the
+time of January they will be found but little inferior to fresh,
+new-gathered peas. Bottling is not so good; at least, we have not
+found it so; for the air gets in, the liquid turns sour, and the peas
+acquire a bad taste.
+
+HOW TO KEEP PRESERVES.--Apply the white of an egg, with a brush, to
+a single thickness of white tissue paper, with which covers the jars,
+lapping over an inch or two. It will require no tying, as it will
+become, when dry, inconceivably tight and strong, and impervious to
+the air.
+
+QUINCES FOR THE TEA-TABLE.--Bake ripe quinces thoroughly; when cold,
+strip off the skins, place them in a glass dish, and sprinkle with
+white sugar, and serve them with cream. They make a fine looking dish
+for the tea-table, and a more luscious and inexpensive one than the
+same fruit made into sweetmeats. Those who once taste the fruit thus
+prepared, will probably desire to store away a few bushels in the
+fall to use in the above manner.
+
+PICKLED PEARS.--Three pounds of sugar to a pint of vinegar, spice in a
+bag and boil, then cook the pears in the vinegar till done through.
+
+BOILED PEARS.--Boil pears in water till soft, then add one pound of
+sugar to three pounds of fruit.
+
+PICKLED CITRON.--One quart vinegar, two pounds sugar, cloves and
+cinnamon each one tablespoon, boil the citron tender in water, take
+them out and drain, then put them in the syrup and cook till done.
+
+HOW TO PRESERVE RASPBERRIES.--Take raspberries that are not too ripe,
+and put them to their weight in sugar, with a little water. Boil
+softly, and do not break them; when they are clear, take them up, and
+boil the syrup till it be thick enough; then put them in again, and
+when they are cold, put them in glasses or jars.
+
+RASPBERRY JAM.--One pound sugar to four pounds fruit, with a few
+currants.
+
+SPICED CURRANTS.--Six pounds currants, four pounds sugar, two
+tablespoons cloves and two of cinnamon, and one pint of vinegar; boil
+two hours until quite thick.
+
+STEWED PEARS--Pare and halve or quarter a dozen pears, according to
+their size; carefully remove the cores, but leave the sloths on. Place
+them in a clean baking-jar, with a closely fitting lid; add to them
+the rind of one lemon, cut in strips, and the juice of half a lemon,
+six cloves, and whole allspice, according to discretion. Put in just
+enough water to cover the whole, and allow half a pound of loaf-sugar
+to every pint. Cover down close, and bake in a very cool oven for five
+hours, or stew them very gently in a lined saucepan from three to four
+hours. When done, lift them out on a glass dish without breaking them;
+boil up the syrup quickly for two or three minutes; let it cool
+a little, and pour it over the pears. A little cochineal greatly
+enhances the appearance of the fruit; you may add a few drops of
+prepared cochineal; and a little port wine is often used, and much
+improves the flavor.
+
+HOW TO PRESERVE WHOLE STRAWBERRIES--Take equal weights of the fruit
+and refined sugar, lay the former in a large dish, and sprinkle half
+the sugar in fine powder over, give a gentle shake to the dish that
+the sugar may touch the whole of the fruit; next day make a thin syrup
+with the remainder of the sugar, and instead of water allow one pint
+of red currant juice to every pound of strawberries; in this simmer
+them until sufficiently jellied. Choose the largest scarlets, or
+others when not dead ripe.
+
+HOW TO PRESERVE STRAWBERRIES IN WINE--Put
+a quantity of the finest large strawberries into a gooseberry-bottle,
+and strew in three large spoonfuls of fine sugar; fill up with Madeira
+wine or fine sherry.
+
+PRESERVED TOMATOES--One pound of sugar to one pound of ripe tomatoes
+boiled down; flavor with lemon.
+
+
+       *       *       *       *       *
+
+HOW TO BOIL, BAKE AND STEAM
+PUDDINGS
+
+
+AMBER PUDDING--Put a pound of butter into a saucepan, with three
+quarters of a pound of loaf sugar finely powdered; melt the butter,
+and mix well with it; then add the yolks of fifteen eggs well beaten,
+and as much fresh candied orange as will add color and flavor to
+it, being first beaten to a fine paste. Line the dish with paste for
+turning out; and when filled with the above, lay a crust over, as you
+would a pie, and bake in a slow oven. It is as good cold as hot.
+
+BAKED APPLE PUDDING--Pare and quarter four large apples; boil them
+tender with the rind of a lemon, in so little water, that when done,
+none may remain; beat them quite fine in a mortar; add the crumbs of
+a small roll, four ounces of butter melted, the yolks of five, and
+whites of three eggs, juice of half a lemon, and sugar to taste: beat
+all together, and lay it in a dish with paste to turn out.
+
+BOILED APPLE PUDDING--Suet, 5 ozs.; flour, 8 ozs.; chop the suet very
+fine, and roll it into the flour. Make it into a light paste with water.
+Roll out. Pare and core 8 good sized apples; slice them; put them on
+the paste, and scatter upon them 4 lb. of sugar; draw the paste round
+the apples, and boil two hours or more, in a well floured cloth. Serve
+with melted butter sweetened.
+
+SWISS APPLE PUDDING--Butter a deep dish; put into it a layer of bread
+crumbs; then a layer of finely chopped suet; a thick layer of finely
+chopped apples, and a thick layer of sugar. Repeat from the first
+layer till the dish is full, the last layer to be finger biscuits
+soaked in milk. Cover it till nearly enough; then uncover, till the
+top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you
+please. Bake from 30 to 40 minutes.
+
+APPLE AND SAGO PUDDING--Boil a cup of sago in boiling water with a
+little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin
+slices, mix them with the sago; after it is well boiled add a small
+piece of butter: pour into a pudding dish and bake half an hour.
+
+APPLE PUDDING--Pare and stew three pints of apples, mash them, and add
+four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated
+lemon. Bake it on a short crust.
+
+APPLE POTATOE PUDDING.--Six potatoes boiled and mashed fine, add a
+little salt and piece of butter, size of an egg, roll this out with
+a little flour, enough to make a good pastry crust which is for the
+outside of the dumpling, into this put peeled and chopped apples, roll
+up like any apple dumpling, steam one hour, eat hot with liquid sauce.
+
+ARROW-ROOT PUDDING.--Take 2 teacupfuls of arrowroot, and mix it with
+half a pint of old milk; boil another half pint of milk, flavoring it
+with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into
+the boiling milk. When cold, add the yolks of 3 eggs beaten into 3
+ozs. of sugar. Then add the whites beaten to a stiff broth, and bake
+in a buttered dish an hour. Ornament the tops with sweetmeats, or
+citron sliced.
+
+AUNT NELLY'S PUDDING--Half a pound of flour, half pound of treacle,
+six ounces of chopped suet, the juice and peel of one lemon, 4
+tablespoonfuls of cream, two or three eggs. Mix and beat all together.
+Boil in a basin (previously well buttered) four hours.--For
+sauce, melted butter, a wine-glassful of sherry, and two or three
+tablespoonfuls of apricot jam.
+
+BAKED INDIAN PUDDING.--Two quarts sweet milk; 1 pint New Orleans
+molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or
+cinnamon. Boil the milk; pour it over the meal and molasses; add salt
+and spice; bake three hours. This is a large family pudding.
+
+BATTER, TO BE USED WITH ALL SORTS OF ROASTING MEAT.--Melt good butter;
+put to it three eggs, with the whites well beaten up, and warm them
+together, stirring them continually. With this you may baste any
+roasting meat, and then sprinkle bread crumbs thereon; and so continue
+to make a crust as thick as you please.
+
+BATTER, FOR FRYING FRUIT, VEGETABLES, ETC.--Cut four ounces of fresh
+butter into small pieces, pour on it half a pint of barley water, and
+when dissolved, add a pint of cold water; mix by degrees with a pound of
+fine dry flour, and a small pinch of salt. Just before it is used, stir
+into it the whites of two eggs beaten to a solid froth; use quickly,
+that the batter may be light.
+
+BEEF STEAK PUDDING.--Take some fine rump steaks; roll them with fat
+between; and if you approve a little shred onion. Lay a paste of suet
+in a basin, and put in the chopped steaks; cover the basin with a suet
+paste, and pinch the edges to keep the gravy in. Cover with a cloth
+tied close, let the pudding boil slowly for two hours.
+
+BAKED BEEF STEAK PUDDING.--Make a batter of milk, two eggs and
+flour, or, which is much better, potatoes boiled and mashed through
+a colander; lay a little of it at the bottom of the dish; then put in
+the steaks very well seasoned; pour the remainder of the batter over
+them, and bake it.
+
+BEEF STEAK PUDDING.--Prepare a good suet crust, and line a cake-tin
+with it; put in layers of steak with onions, tomatoes, and mushrooms,
+chopped fine, a seasoning of pepper, salt and cayenne, and half a
+cup of water before you close it. Bake from an hour and a half to two
+hours, according to the size of the pudding and serve very hot.
+
+BLACK CAP PUDDING..--Make a batter with milk, flour and eggs; butter a
+basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants.
+Cover it with a cloth well floured, and tie the cloth very tight.
+Boil nearly one hour. The currants will have settled to the bottom;
+therefore dish it bottom upwards. Serve with sweet sauce and a little
+rum.
+
+OSWEGO BLANC MANGE.--Four tablespoonfuls or three ounces of Oswego
+prepared corn to one quart of milk. Dissolve the corn to some of
+the milk. Put into the remainder of the milk four ounces of sugar,
+a little salt, apiece of lemon rind, or cinnamon stick, and heat
+to _near_ boiling. Then add the mixed corn, and boil (stirring it
+briskly) four minutes; take out the rind, and pour into a mold or cup,
+and keep until cold. When turned out, pour round it any kind of stewed
+or preserved fruits, or a sauce of milk and sugar.
+
+NICE BLANC-MANGE.--Swell four ounces of rice in water; drain and boil
+it to a mash in good milk, with sugar, a bit of lemon peel, and a
+stick of cinnamon. Take care it does not burn, and when quite soft
+pour it into cups, or into a shape dipped into cold water. When cold
+turn it out, garnish with currant jelly, or any red preserved fruit.
+Serve with cream or plain custard.
+
+BOILED BATTER PUDDING.--Three eggs, one ounce of butter, one pint of
+milk, three tablespoonfuls of flour, a little salt. Put the flour into
+a basin, and add sufficient milk to moisten it; carefully rub down all
+the lumps with a spoon, then pour in the remainder of the milk, and
+stir in the butter, which should be previously melted; keep beating
+the mixture, add the eggs and a pinch of salt, and when the batter
+is quite smooth, put into a well-buttered basin, tie it down very
+tightly, and put it into boiling water; move the basin about for a few
+minutes after it is put into the water, to prevent the flour settling
+in any part, and boil for one hour and a quarter. This pudding may
+also be boiled in a floured cloth that has been wetted in hot water;
+it will then take a few minutes less than when boiled in a basin.
+Send these puddings very quickly to table, and serve with sweet sauce,
+wine-sauce, stewed fruit, or jam of any kind; when the latter is used,
+a little of it may be placed round the dish in small quantities, as a
+garnish.
+
+BREAD AND BUTTER PUDDING..--Butter a dish well, lay in a few slices of
+bread and butter, boil one pint of milk, pour out over two eggs well
+beaten, and then over the bread and butter, bake over half hour.
+
+SIMPLE BREAD PUDDING.--Take the crumbs of a stale roll, pour over it
+one pint of boiling milk, and set it by to cool. When quite cold, beat
+it up very fine with two ounces of butter, sifted sugar sufficient
+to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed
+currants, beat up four eggs separately, and then mix them up with the
+rest, adding, if desired, a few strips of candied orange peel. All the
+ingredients must be beaten up together for about half an hour, as the
+lightness of the pudding depends upon that. Tie it up in a cloth, and
+boil for an hour. When it is dished, pour a little white wine sauce
+over the top.
+
+CHRISTMAS PLUM PUDDING.--Suet, chopped small, six ounces; raisins,
+stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a
+wine glass of brandy, a little nutmeg and cinnamon pounded as fine as
+possible, half a teaspoonful of salt, rather less than half pint milk,
+fine sugar, four ounces; candied lemon, one ounce; citron half an
+ounce. Beat the eggs and spice well together; mix the milk by degrees,
+then the rest of the ingredients. Dip a fine, close, linen cloth into
+boiling water, and put in a sieve (hair), flour it a little, and tie
+up close. Put the pudding into a saucepan containing six quarts of
+boiling water; keep a kettle of boiling water alongside, and fill up
+as it wastes. Be sure to keep it boiling at least six hours. Serve
+with any sauce; or arrow-root with brandy.
+
+CHRISTMAS PUDDING.--Suet 1-1/2 lbs., minced small; currants, 1-1/2
+lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated
+nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a
+teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of
+flour, 1 pint of milk, and a wine glassful of brandy. Beat first the
+eggs, add half the milk, beat all together, and gradually stir in all
+the milk, then the suet, fruit, etc., and as much milk to mix it very
+thick. Boil in a cloth six or seven hours.
+
+COTTAGE PUDDING.--One pint sifted flour, three tablespoons melted
+butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one
+teaspoon soda, mix and bake.
+
+CREAM PUDDING.--Cream, 1 pint; the yolks of seven eggs, seven
+tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small
+bit of soda. Rub the cream with the eggs and flour; add the rest, the
+milk last, just before baking, and pour the whole into the pudding
+dish. Serve with sauce of wine, sugar, butter, flavored as you like.
+
+CRUMB PUDDING.--The yolks and whites of three eggs, beaten separately,
+one ounce moist sugar, and sufficient bread crumbs to make it into
+a thick but not stiff mixture; a little powdered cinnamon. Beat all
+together for five minutes, and bake in a buttered tin. When baked,
+turn it out of the tin, pour two glasses of boiling wine over it, and
+serve. Cherries, either fresh or preserved, are very nice mixed in the
+pudding.
+
+DAMSON PUDDING.--Four or five tablespoonfuls of flour, three eggs
+beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of
+damsons, put them and 6 ozs. of sugar into the batter, and boil in a
+buttered basin for one hour and a half.
+
+EGG PUDDING.--It is made chiefly of eggs. It is nice made thus:--Beat
+well seven eggs; mix well with 2 ozs. of flour, pint and a half of
+milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour
+water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce
+sweetened.
+
+EXCELLENT FAMILY PLUM PUDDING.--Grate three-quarters of a pound of a
+stale loaf, leaving out the crusts; chop very fine three-quarters of a
+pound of firm beef suet (if you wish your pudding less rich, half a
+pound will do); mix well together with a quarter of a pound of flour;
+then add a pound of currants, well washed and well dried; half a pound
+of raisins, stoned, and the peel of a lemon, very finely shred and cut;
+four ounces of candied peel, either lemon, orange or citron, or all
+mingled (do not cut your peel too small or its flavor is lost); six
+ounces of sugar, a small teaspoonful of salt, three eggs, well beaten;
+mix all thoroughly together with as much milk as suffices to bring the
+pudding to a proper consistency, grate in a small nutmeg, and again stir
+the mixture vigorously. If you choose, add a small glass of brandy.
+Butter your mold or basin, which you must be sure to fill quite full, or
+the water will get in and spoil your handiwork; have your pudding cloth
+scrupulously clean and sweet, and of a proper thickness; tie down
+securely, and boil for seven or even eight hours.
+
+EXTRA PUDDING.--Cut light bread into thin slices. Form into the shape
+of a pudding in a dish. Then add a layer of any preserve, then a slice
+of bread, and repeat till the dish is full. Beat four or five eggs,
+and mix well with a pint of milk; then pour it over the bread and
+preserve, having previously dusted the same with a coating of rice
+flour. Boil twenty-five minutes.
+
+FIG PUDDING.--Procure one pound of good figs, and chop them very fine,
+and also a quarter of a pound of suet, likewise chopped as fine as
+possible; dust them both with a little flour as you proceed--it
+helps to bind the pudding together; then take one pound of fine bread
+crumbs, and not quite a quarter of a pound of sugar; beat two eggs in
+a teacupful of milk, and mix all well together. Boil four hours. If
+you choose, serve it with wine or brandy sauce, and ornament your
+pudding with blanched almonds. Simply cooked, however, it is better
+where there are children, with whom it is generally a favorite. We
+forgot to say, flavor with a little allspice or nutmeg, as you like;
+but add the spice before the milk and eggs.
+
+GELATINE PUDDING.--Half box gelatine dissolved in a large half pint
+boiling water, when cold stir in two teacups sugar, the juice of three
+lemons, the whites of four eggs beaten to a froth, put this in a mold
+to get stiff, and with the yolks of these four eggs, and a quart of
+milk make boiled custard, flavor with vanilla, when cold pour the
+custard round the mold in same dish.
+
+GOOSEBERRY PUDDING.--One quart of scalded gooseberries; when cold rub
+them smooth with the back of a spoon. Take six tablespoonfuls of the
+pulp, half a pound of sugar, quarter of a pound of melted butter,
+six eggs, the rind of two lemons, a handful of grated bread, two
+tablespoonfuls of brandy. Half an hour will bake it.
+
+GROUND RICE PUDDING.--Boil one pint of milk with a little piece of
+lemon peel, mix quarter pound of rice, ground, with half pint milk,
+two ounces sugar, one ounce butter, add these to the boiling milk.
+Keep stirring, take it off the fire, break in two eggs, keep stirring,
+butter a pie dish, pour in the mixture and bake until set.
+
+ICE PUDDING.--Put one quart of milk in a stew pan with half pound of
+white sugar, and stick of vanilla, boil it ten minutes, mix the yolks
+of ten eggs with a gill of cream, pour in the milk, then put it back
+again into the stew pan, and stir till it thickens (do not let it
+boil), strain it into a basin and leave it to cool. Take twelve pounds
+of ice, add two pounds of salt, mix together, cover the bottom of a
+pail, place the ice pot in it and build it around with the ice and
+salt, this done pour the cream into the pot, put on the cover, and do
+not cease turning till the cream is thick, the mold should be cold,
+pour in the cream, 3 or 4 pieces of white paper, wetted with cold
+water, are placed on it before the cover is placed on. Cover with ice
+till wanted, dip in cold water and turn out, fruit may be put in when
+put in the mold.
+
+INDIAN PUDDING.--Indian meal, a cupful, a little salt, butter, 1 oz.;
+molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a
+quart of boiling milk. Mix a cup of cold water with it; bake in a
+buttered dish 50 minutes.
+
+KIDNEY PUDDING.--If kidney, split and soak it, and season that or the
+meat. Make a paste of suet, flour and milk; roll it, and line a basin
+with some; put the kidney or steak in, cover with paste, and pinch
+round the edge. Cover with a cloth and boil a considerable time.
+
+LEMON DUMPLINGS.--Two tablespoonfuls of flour; bread crumbs, 1/2 lb.;
+beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4
+ozs.; 4 eggs well beaten, and strained, and the juice of three lemons
+strained. Make into dumplings, and boil in a cloth one hour.
+
+LEMON PUDDING.--Three tablespoons powdered crackers, eight tablespoons
+sugar, six eggs, one quart milk, butter size of an egg, the juice of
+one lemon and grated rind. Stir it first when put in oven.
+
+MACARONI PUDDING.--Take an equal quantity of ham and chicken, mince
+fine, half the quantity of macaroni which must be boiled tender in
+broth, two eggs beaten, one ounce butter, cayenne pepper and salt to
+taste, all these ingredients to be mixed thoroughly together, put in
+molds and boil two hours.
+
+MARROW PUDDING.--Pour a pint of cream boiling hot on the crumbs of a
+penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4
+eggs well; add a glass of brandy, with sugar and nutmeg to taste,
+and mix all well together. It may be either boiled or baked 40 or 50
+minutes; cut 2 ozs. of citron very thin, and stick them all over it
+when you dish it up.
+
+_Another way._--Blanch 1/2 lb. of almonds; put them in cold water all
+night; next day beat them in a mortar very fine, with orange or rose
+water. Take the crumbs of a penny loaf, and pour on the whole a pint
+of boiling cream; while it is cooling, beat the yolks of four eggs,
+and two whites, 15 minutes; a little sugar and grated nutmeg to your
+palate. Shred the marrow of the bones, and mix all well together, with
+a little candied orange cut small; bake, etc.
+
+MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to
+crumble to pieces; drain; mash them very smooth. Make them into a
+thickish batter with an egg or two, and milk, placing a layer of
+steaks or chops well-seasoned with salt and pepper at the bottom of
+the baking dish; cover with a layer of batter, and so alternately,
+till the dish is full, ending with batter at the top. Butter the dish
+to prevent sticking or burning. Bake of a fine brown color.
+
+NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint
+of milk, the yolks of six eggs, half a stick of vanilla, one ounce of
+sweet almonds, pounded, and half a pound of sugar; put them in a stewpan
+over a slow fire, and stir until the proper consistence, being careful
+not to let it boil; when cold, add a wine-glass of brandy; partially
+freeze, and add two ounces of [Transcriber's Note: The original text
+reads 'rasins'] raisins and half a pound of preserved fruits, cut small.
+Mix well, and mold. (Basket shape generally used.)
+
+POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of butter,
+the yolks and whites of two eggs, a quarter of a pint of cream, one
+spoonful of white wine, a morsel of salt, the juice and rind of a
+lemon; beat all to a froth; sugar to taste. A crust or not, as you
+like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats
+and almonds, and another egg.
+
+PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quantity
+of bread crumbs, suet, and currants, well washed and picked; two ounces
+of candied lemon, orange, and citron, chopped fine; five ounces pounded
+loaf sugar; half a nutmeg, grated. Mix all together with four eggs.
+Butter well and flour a tin, put in the mixture, and place a buttered
+paper on the top, and a cloth over the paper. If you steam it the paper
+is sufficient. It will take two hours boiling. When you dish it, stick
+cut blanched almonds on it, and serve with wine sauce.
+
+PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons
+melted butter, two cups flour, two teaspoons baking powder, a little
+nutmeg, bake in a dish and when sent to the table, put raspberry jam
+under same with wine sauce.
+
+BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
+quart of milk. Prepare, and cook the same as Blanc-Mange. After it is
+cool, stir up with it _thoroughly_ two or three eggs well beaten, and
+bake half an hour. It is very good.
+
+BOILED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
+quart of milk. Dissolve the corn in some of the milk, and mix with it
+two or three eggs, well beaten, and a little salt. Heat the remainder
+of the milk to near boiling, add the above preparation, and boil four
+minutes, stirring it briskly. To be eaten warm with a sauce. It is
+delicious.
+
+QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup
+sugar, yolks four eggs, a little butter, bake half an hour, then put
+over the top a layer of fruit, then white of eggs beaten to a froth
+with sugar; to be eaten cold with cream.
+
+PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some
+pimento finely pounded, but not much; tie the rice in a cloth and
+leave plenty of room for it to swell. When done, eat it with butter
+and sugar, or milk. Put lemon peel if you please.
+
+It is very good without spice, and eaten with salt and butter.
+
+ANOTHER.--Put into a very deep pan half a pound of rice washed and
+picked; two ounces of butter, four ounces of sugar, a few allspice
+pounded, and two quarts of milk. Less butter will do, or some suet.
+Bake in a slow oven.
+
+RICH RICE PUDDING--Boil 1/2 lb. of rice in water, with a bit of salt,
+till quite tender; drain it dry; mix it with the yolks and whites of
+four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter
+melted in the latter; 4 ozs. of beef suet or marrow, or veal suet
+taken from a fillet of veal, finely shred, 3/4 lb. of currants, two
+spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a
+grated lemon peel. When well mixed, put a paste round the edge,
+and fill the dish. Slices of candied orange, lemon, and citron, if
+approved. Bake in a moderate oven.
+
+RICE PUDDING WITH FRUIT--Swell the rice with a very little milk over
+the fire; then mix fruit of any kind with it (currants, gooseberries,
+scalded, pared, and quartered apples, raisins, or black currants); put
+one egg into the rice to bind it; boil it well, and serve with sugar.
+
+ROMAN PUDDING--Oil a plain tin mold, sprinkle it with vermicelli, line
+it with a thin paste; have some boiled macaroni ready cut in pieces
+an inch long; weigh it, and take the same weight of Parmesan cheese,
+grated; boil a rabbit, cut off all the white meat in slices, as thin
+as paper, season with pepper, salt, and shalot; add cream sufficient
+to moisten the whole, put it into the mold, and cover it with paste;
+bake in a moderate oven for an hour, turn the pudding out of the mold,
+and serve it with a rich brown gravy.
+
+SAGO PUDDING--Boil 4 ozs. of sago in water a few minutes; strain,
+and add milk, and boil till tender. Boil lemon peel and cinnamon in
+a little milk, and strain it to the sago. Put the whole into a basin;
+break 8 eggs; mix it well together, and sweeten with moist sugar; add
+a glass of brandy, and some nutmeg; put puff paste round the rim of
+the dish, and butter the bottom. Bake three quarters of an hour.
+
+SPANISH PUDDING--To one pint of water, put two ounces of butter, and
+a little salt, when it boils add as much flour as will make it the
+consistency of hasty pudding. Keep it well stirred, after it is taken
+off the fire and has stood till quite cold, beat it up with three
+eggs, add a little grated lemon peel and nutmeg, drop the butter with
+a spoon into the frying pan with boiling lard, fry quickly, put sugar
+over them when sent to the table.
+
+SUET DUMPLINGS--Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs
+beaten separately, a little salt, and as little milk as will make it.
+Make it into two small balls. Boil 20 minutes. The fat of loins or
+necks of mutton finely shred makes a more delicate dumpling than suet.
+
+SUET PUDDING--Take six spoonfuls of flour, 1 lb. of suet, shred small,
+4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart
+of milk. Mix the eggs and flour with a pint of milk very thick, and
+with the seasoning, mix in the rest of the milk with the suet. Boil
+two hours.
+
+TAPIOCA PUDDING.--Put 1/4 lb. of tapioca into a sauce pan of cold
+water; when it boils, strain it to a pint of new milk; boil till it
+soaks up all the milk, and put it out to cool. Beat the yolks of four
+eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg,
+and 2 ounces of butter. Mix all together; put a puff paste round the
+dish, and send it to the oven. It is very good boiled with melted
+butter, wine and sugar.
+
+VERMICELLI PUDDING.--Boil 4 ounces of vermicelli in a pint of new milk
+till soft, with a stick or two of cinnamon. Then put in half a pint of
+thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4
+eggs. Bake without paste in an earthen dish.
+
+Another.--Simmer 2 ounces of vermicelli in a cupful of milk till
+tender; flavor it with a stick or two of cinnamon or other spice. Beat
+up three eggs, 1 ounce of sugar, half a pint of milk and a glass of
+wine. Add to the vermicelli. Bake in a slow oven.
+
+
+
+       *       *       *       *       *
+
+HOW TO PUT UP PICKLES AND MAKE CATSUPS
+
+
+HOW TO PICKLE BEET ROOTS.--Beet roots are a very pretty garnish
+for made dishes, and are thus pickled. Boil the roots till they are
+tender, then take off the skins, cut them in slices, gimp them in the
+shape of wheels, or what form you please, and put them into a jar.
+Take as much vinegar as you think will cover them, and boil it with
+a a little mace, a race of ginger sliced, and a few slices of
+horseradish. Pour it hot upon your roots and tie them down.
+
+CHOW-CHOW.--Two quarts of small white onions, two quarts of gherkins,
+two quarts of string beans, two small cauliflowers, half a dozen ripe,
+red peppers, one-half pound mustard seed, one-half pound whole pepper,
+one pound ground mustard, and, as there is nothing so adulterated as
+ground mustard, it's better to get it at the druggist's; twenty or
+thirty bay leaves (not bog leaves, as some one of the ladies facetiously
+remarked), and two quarts of good cider, or wine vinegar. Peel the
+onions, halve the cucumbers, string the beans, and cut in pieces the
+cauliflower. Put all in a wooden tray, and sprinkle well with salt. In
+the morning wash and drain thoroughly, and put all into the cold
+vinegar, except the red peppers. Let boil twenty minutes slowly,
+frequently turning over. Have wax melted in a deepish dish, and, as you
+fill and cork, dip into the wax. The peppers you can put in to show to
+the best advantage. If you have over six jars full, it's good to put the
+rest in a jar and eat from it for every dinner. Some add a little
+turmeric for the yellow color.
+
+CORN, GREEN, PICKLING.--When the corn is a little past the tenderest
+roasting ear state, pull it, take off one thickness of the husk, tie
+the rest of the husk down at the silk end loosely, place the ears in
+a clean cask compactly together, and put on a brine to cover them of
+about two-thirds the strength of meat pickle. When ready to use in
+winter, soak in cold water over night, and if this does not appear
+sufficient, change the water and freshen still more. Corn, prepared
+in this way, is excellent, very much resembling fresh corn from the
+stalk.
+
+INDIAN PICKLE.--One gallon of the best vinegar, quarter of a pound of
+bruised ginger, quarter of a pound of shalots, quarter of a pound of
+flour of mustard, quarter of a pound of salt, two ounces of mustard
+seed, two ounces of turmeric, one ounce of black pepper, ground fine,
+one ounce of cayenne. Mix all together, and put in cauliflower sprigs,
+radish pods, French beans, white cabbage, cucumber, onions, or any
+other vegetable; stir it well two or three days after any fresh
+vegetable is added, and wipe the vegetable with a dry cloth. The
+vinegar should not be boiled.
+
+HOW TO PICKLE MUSHROOMS.--Buttons must be rubbed with a bit of flannel
+and salt; and from the larger take out the _red_ inside, for when they
+are black they will not do, being too old. Throw a little salt over,
+and put them into a stewpan with some mace and pepper; as the liquor
+comes out, shake them well, and keep them over a gentle fire till all
+of it be dried into them again; then put as much vinegar into the pan
+as will cover them, give it one warm, and turn all into a glass or
+stone jar. They will keep two years, and are delicious.
+
+PICKLE SAUCE.--Slice green tomatoes, onions, cabbage, cucumbers, and
+green peppers. Let all stand covered with salt over night. Wash, drain
+and chop fine. Be careful to keep as dry as possible. To two quarts
+of the hash, add four tablespoons of American mustard seed and two of
+English; two tablespoonfuls ground allspice, one of ground cloves, two
+teaspoonfuls of ground black pepper, one teaspoonful of celery seed.
+Cover with sharp vinegar, and boil slowly an hour. Put away in stone
+jar, and eat when wanted.
+
+PICKLED EGGS.--At the season of the year when eggs are plentiful,
+boil some four or six dozen in a capacious saucepan, until they become
+quite hard. Then, after carefully removing the shells, lay them in
+large-mouthed jars, and pour over them scalding vinegar, well seasoned
+with whole pepper, allspice, a few races of ginger, and a few cloves
+or garlic. When cold, bung down closely, and in a month they are fit
+for use. Where eggs are plentiful, the above pickle is by no means
+expensive, and is a relishing accompaniment to cold meat.
+
+HOW TO PICKLE RED CABBAGE.--Slice it into a colander, and sprinkle
+each layer with salt; let it drain two days, then put it into a jar,
+with boiling vinegar enough to cover it, and put in a few slices of
+beet-root. Observe to choose the purple red-cabbage. Those who like
+the flavor of spice will boil some pepper-corns, mustard-seed, or
+other spice, _whole_, with the vinegar. Califlower in branches, and
+thrown in after being salted, will color a beautiful red.
+
+ANOTHER.--Choose a sound large cabbage; shred it finely, and sprinkle
+it with salt, and let it stand in a dish a day and night. Then boil
+vinegar (from a pint) with ginger, cloves, and cayenne popper. Put the
+cabbage into jars, and pour the liquor upon it when cold.
+
+SPICED TOMATOES.--Eight pounds tomatoes, four pounds of sugar, one
+quart vinegar, one tablespoon each of cloves, cinnamon and allspice,
+make a syrup of the sugar and vinegar. Tie the spice in a bag and put,
+in syrup, take the skins off the tomatoes, and put them in the syrup,
+when scalded through skim them out and cook away one-half, leave the
+spices in, then put in your tomatoes again and boil until the syrup is
+thick.
+
+TOMATO LILLY.--Prepare one peck of green tomatoes by slicing and
+laying them in a jar over night, with a little salt, than chop them
+and cook in water until you think them sufficiently tender then take
+them up in a colander and drain nicely, then take two large cabbages,
+chop and cook same as tomatoes, then chop six green peppers and add
+one quart vinegar, put all in kettle together and boil a short time;
+add fresh vinegar and spice with one ounce each cinnamon and cloves,
+one pound sugar and half pint molasses. Onions can be used instead of
+cabbage if preferred.
+
+HOW TO PICKLE WALNUTS.--When a pin will go into them, put a brine of
+salt and water boiled, and strong enough to bear an egg, being quite
+cold first. Let them soak six days; then change the brine, let them
+stand six more; then drain, and pour over them in a jar a pickle of the
+best vinegar, with plenty of pepper, pimento, ginger, mace, cloves,
+mustard-seed and horseradish; all boiled together, but cold. To every
+hundred of walnuts put six spoonfuls of mustard-seed, and two or three
+heads of garlic or shalot, but the latter is least strong. In this way
+they will be good for several years, if closely covered. They will not
+be fit to eat under six months. This pickle makes good ketchup.
+
+A GOOD KETCHUP.--Boil one bushel of tomatoes until soft enough to
+rub through a sieve. Then add to the liquid a half gallon of vinegar,
+1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounces
+good cayenne pepper, five heads of garlic, skinned and separated, 1
+pound of sugar. Boil slowly until reduced to one-half. It takes about
+one day. Set away for a week, boil over once, and, if too thick, thin
+with vinegar; bottle and seal as for chow-chow. HOW TO KEEP KETCHUP
+TWENTY YEARS.--Take a gallon of strong stale beer, 1 lb. of anchovies,
+washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz.
+of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large
+mushroom flaps, rubbed to pieces; cover all close, and simmer till it
+is half wasted, strain, cool, then bottle. A spoonful of this ketchup
+is sufficient for a pint of melted butter.
+
+MUSHROOM KETCHUP.--Sprinkle mushroom flaps, gathered in September,
+with common salt, stir them occasionally for two or three days; then
+lightly squeeze out the juice, and add to each gallon bruised cloves
+and mustard seed, of each, half an ounce; bruised allspice, black
+pepper, and ginger, of each, one ounce; gently heat to the boiling
+point in a covered vessel, macerate for fourteen days, and strain;
+should it exhibit any indication of change in a few weeks, bring it
+again to the boiling point, with a little more spice.
+
+OYSTER KETCHUP:--Beard the oysters; boil them up in their liquor;
+strain, and pound them in a mortar; boil the beards in spring water, and
+strain it to the first oyster liquor; boil the pounded oysters in the
+mixed liquors, with beaten mace and pepper. Some add a very little
+mushroom ketchup, vinegar, or lemon-juice; but the less the natural
+flavor is overpowered the better; only spice is necessary for its
+preservation. This oyster ketchup will keep perfectly good longer than
+oysters are ever out of season.
+
+TOMATO KETCHUP.--Put them over the fire crushing each one as you drop
+it into the pot; let them boil five minutes; take them off, strain
+through a colander, and then through a sieve, get them over the fire
+again as soon as possible, and boil down two-thirds, when boiled down
+add to every gallon of this liquid one ounce of cayenne pepper, one
+ounce of black pepper, one pint vinegar, four ounces each of cinnamon
+and mace, two spoonfuls salt.
+
+VERY FINE WALNUT KETCHUP.--Boil a gallon of the expressed juice
+of green tender walnuts, and skim it well; then put in 2 lbs. of
+anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves,
+mace, pepper, and one clove of garlic. Let all simmer till the shalots
+sink; then put the liquor into a pan till cold; bottle and divide
+the spice to each. Cork closely, and tie a bladder over. It will keep
+twenty years, but is not good the first. Be very careful to express
+the juice at home; for it is rarely unadulterated, if bought.
+
+
+       *       *       *       *       *
+
+HOW TO ROAST, BOIL, OR BROIL
+POULTRY
+
+
+HOW TO ROAST CHICKENS.--Pluck carefully, draw and truss them, and put
+them to a good fire; singe, dust, and baste them with butter. Cover
+the breast with a sheet of buttered paper; remove it ten minutes
+before it is enough; that it may brown. A chicken will take 15 to 20
+minutes. Serve with butter and parsley.
+
+HOW TO BOIL CHICKENS.--Fasten the wings and legs to the body by
+threads tied round. Steep them in skim milk two hours. Then put them
+in cold water, and boil over a slow fire. Skim clean. Serve with white
+sauce or melted butter sauce, or parsley and butter.--Or melt 1 oz. of
+butter in a cupful of milk; add to it the yolk of an egg beat up with
+a little flour and cream; heat over the fire, stirring well.
+
+GEESE (A LA MODE).--Skin and bone the goose; boil and peel a dried
+tongue, also a fowl; season with pepper, salt and mace, and then roll
+it round the tongue; season the goose in the same way, and lay the
+fowl and tongue on the goose, with slices of ham between them. Beef
+marrow rolled between the fowl and the goose, will greatly enrich it.
+Put it all together in a pan, with two quarts of beef gravy, the bones
+of the goose and fowl, sweet herbs and onion; cover close, and stew an
+hour slowly; take up the goose; skim off the fat, strain, and put in
+a glassful of good port wine, two tablespoonfuls of ketchup, a veal
+sweetbread cut small, some mushrooms, a piece of butter rolled in
+flour, pepper and salt; stew the goose half an hour longer; take up
+and pour the ragout over it. Garnish with lemon.
+
+HOW TO ROAST PIGEONS.--Take a little pepper and salt, a piece of
+butter, and parsley cut small; mix and put the mixture into the
+bellies of the pigeons, tying the necks tight; take another string;
+fasten one end of it to their legs and rumps, and the other to a
+hanging spit, basting them with butter; when done, lay them in a dish,
+and they will swim with gravy.
+
+HOW TO BOIL PIGEONS.--Wash clean; chop some parsley small; mix it with
+crumbs of bread, pepper, salt and a bit of butter; stuff the pigeons,
+and boil 15 minutes in some mutton broth or gravy. Boil some rice soft
+in milk; when it begins to thicken, beat the yolks of two or three
+eggs, with two or three spoonfuls of cream, and a little nutmeg; mix
+well with a bit of butter rolled in flour.
+
+HOW TO BROIL PIGEONS.--After cleaning, split the backs, pepper and
+salt them, and broil them very nicely; pour over them either stewed or
+pickled mushrooms, in melted butter, and serve as hot as possible.
+
+SCALLOPED COLD CHICKENS..--Mince the meat very small, and set it over
+the fire, with a scrape of nutmeg, a little pepper and salt, and a
+little cream, for a few minutes, put it into the scallop shells, and
+fill them with crumbs of bread, over which put some bits of butter,
+and brown them before the fire. Veal and ham eat well done the same
+way, and lightly covered with crumbs of bread, or they may be put on
+in little heaps.
+
+HOW TO ROAST TURKEY.--The sinews of the legs should be drawn whichever
+way it is dressed. The head should be twisted under the wing; and in
+drawing it, take care not to tear the liver, nor let the gall touch
+it.
+
+Put a stuffing of sausage-meat; or, if sausages are to be served in a
+dish a bread stuffing. As this makes a large addition to the size
+of the bird, observe that the heat of the fire is constantly to that
+part; for the breast is often not done enough. A little strip of paper
+should be put on the bone to hinder it from scorching while the other
+parts roast. Baste well and froth it up. Serve with gravy in the dish,
+and plenty of bread-sauce in a sauce-tureen. Add a few crumbs, and a
+beaten egg to the stuffing of sausage-meat.
+
+
+       *       *       *       *       *
+
+SAUCES FOR MEATS, FISH, ETC.
+
+
+ANCHOVY SAUCE.--Chop one or two anchovies, without washing, put to them
+some flour and butter, and a little water; stir it over the fire till it
+boils once or twice. If the anchovies are good, they will dissolve.
+
+ESSENCE OF ANCHOVIES.--Take two dozen of anchovies, chop them, and
+without the bone, but with some of their liquor strained, add to them
+sixteen large spoonfuls of water; boil gently till dissolved, which
+will be in a few minutes--when cold, strain and bottle it.
+
+APPLE SAUCE..--Pare, core, and quarter half a dozen good sized apples,
+and throw them into cold water to preserve their whiteness. Boil them
+in a saucepan till they are soft enough to mash--it is impossible to
+specify any particular time, as some apples cook much more speedily
+than others. When done, bruise them to a pulp, put in a piece of
+butter as large as a nutmeg, and sweeten them to taste. Put into
+saucepan only sufficient water to prevent them burning. Some persons
+put the apples in a stone jar placed in boiling water; there is then
+no danger of their catching.
+
+APPLE SAUCE FOR GOOSE OR ROAST PORK.--Pare, core, and slice some
+apples, and put them in a strong jar, into a pan of water. When
+sufficiently boiled, bruise to a pulp, adding a little butter, and a
+little brown sugar.
+
+A SUBSTITUTE FOR CREAM.--Beat up the whole of a fresh egg in a basin,
+and then pour boiling tea over it gradually to prevent its curdling;
+it is difficult from the taste, to distinguish it from rich cream.
+
+BECHAMEL SAUCE.--Put a few slices of ham into a stew-pan, a few
+mushrooms, two or three shalots, two cloves, also a bay leaf and a bit
+of butter. Let them stand a few hours. Add a little water, flour and
+milk or cream; simmer forty minutes. Scalded parsley, very fine may be
+added.
+
+BREAD SAUCE.--Break three-quarters of a pound of stale bread into small
+pieces, carefully excluding any crusty and outside bits, having
+previously simmered till quite tender, an onion, well peeled and
+quartered in a pint of milk. Put the crumbs into a very clean saucepan,
+and, if you like the flavor, a small teaspoonful of sliced onion,
+chopped, or rather minced, as finely as possible. Pour over the milk,
+taking away the onion simmered in it, cover it up, and let it stand for
+an hour to soak. Then, with a fork, beat it quite smooth, and seasoned
+with a very little powdered mace, cayenne and salt to taste, adding one
+ounce of butter; give the whole a boil, stirring all the time, and it is
+ready to serve. A small quantity of cream added at the last moment,
+makes the sauce richer and smoother. Common white pepper may take the
+place of cayenne, a few peppercorns may be simmered in the milk, but
+they should be extracted before sending to table.
+
+BREAD SAUCE.--Grate some old bread into a basin; pour boiling new milk
+over it; add an onion with five cloves stuck in it, with pepper and
+salt to taste. Cover it and simmer in a slow oven. When enough,
+take out the onion and cloves; beat it well, and add a little melted
+butter. The addition of cream very much improves this sauce.
+
+CAPER SAUCE.--Melt some butter, chop the capers fine, boil them with
+the butter. An ounce of capers will be sufficient for a moderate size
+sauce-boat. Add, if you like, a little chopped parsley, and a little
+vinegar. More vinegar, a little cayenne, and essence of anchovy, make
+it suitable for fish.
+
+As a substitute for capers, some use chopped pickled gherkins.
+
+ESSENCE OF CELERY.--Soak the seeds in spirits of wine or brandy; or
+infuse the root in the same for 24 hours, then take out, squeezing
+out all the liquor, and infuse more root in the same liquor to make it
+stronger. A few drops will [Transcriber's Note: The original text reads
+'flvor'] flavor broth, soup, etc.
+
+CELERY SAUCE.--Wash well the inside leaves of three heads of celery; cut
+them into slices quarter inch thick, boil for six minutes, and drain;
+take a tablespoonful of flour, two ounces of butter, and a teacupful of
+cream; beat well, and when warm, put in the celery and stir well over
+the fire about twelve minutes. The sauce is very [Transcriber's Note:
+The original text reads 'goood'] good for boiled fowl, etc.
+
+COCOA SAUCE.--Scrape a portion of the kernel of a Cocoa nut, adding
+the juice of three lemons, a teaspoonful of the tincture of cayenne
+pepper, a teaspoonful of shallot vinegar, and half a cupful of water.
+Gently simmer for a few hours.
+
+EGG SAUCE.--Boil two eggs hard, half chop the whites, put in the
+yolks, chop them together, but not very fine, put them with 1/4 lb. of
+good melted butter.
+
+EGG SAUCE.--Four eggs boiled twelve minutes, then lay them in fresh
+water, cold, pull off the shells, chop whites and yolks separately,
+mix them lightly, half pint melted butter, made in proportion of
+quarter pound of butter, to a large tablespoon flour, four of milk and
+hot water, add powdered mace or nutmeg, to be eaten with pork, boiled,
+or poultry, use chicken gravy or the water the chicken were boiled in.
+
+HORSERADISH SAUCE.--Perhaps a good receipt for horseradish sauce,
+which is so excellent with both hot and cold beef, but which we do not
+always see served up with either. Two tablespoonfuls of mustard, the
+same of vinegar, three tablespoonfuls of cream or milk and one of
+pounded white sugar, well beaten up together with a small quantity of
+grated horseradish. This is, of course, to be served up cold.
+
+MINT SAUCE.--Pick, mash and chop fine green spearmint, to two
+tablespoons of the minced leaves, put eight of vinegar, adding a
+little sugar. Serve cold.
+
+MINT SAUCE.--Wash fresh gathered mint; pick the leaves from the
+stalks; mince them very fine, and put them into a sauce-boat with a
+teaspoonful of sugar and four tablespoonfuls of vinegar. It may also
+be made with dried mint or with mint vinegar.
+
+ONION SAUCE.--Peel the onions, and boil them tender; squeeze the
+water from them, then chop them, and add to them butter that has been
+melted, rich and smooth, as will be hereafter directed, but with a
+little good milk instead of water; boil it up once, and serve it for
+boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton.
+A turnip boiled with the onions makes them milder.
+
+QUIN'S FISH SAUCE.--Half a pint of mushroom pickle, the same of
+walnut, six long anchovies pounded, six cloves of garlic, three of
+them pounded; half a spoonful of cayenne pepper; put them into a
+bottle, and shake well before using. It is also good with beefsteaks.
+
+SAUCE FOR COLD PARTRIDGES, MOOR-GAME, ETC.--Pound four anchovies and
+two cloves of garlic in a mortar; add oil and vinegar to the taste.
+Mince the meat, and put the sauce to it as wanted.
+
+SAUCE FOR DUCKS.--Serve a rich gravy in the dish; cut the breast into
+slices, but don't take them off; cut a lemon, and put pepper and salt
+on it, then squeeze it on the breast, and pour a spoonful of gravy
+over before you help.
+
+SAUCE FOR FOWL OF ANY SORT.--Boil some veal
+gravy, pepper, salt, the juice of a Seville orange and a lemon, and a
+quarter as much of port wine as of gravy; pour it into the dish or a
+boat.
+
+SAUCE FOR HOT OR COLD ROAST BEEF.--Grate, or scrape very fine, some
+horseradish, a little made mustard, some pounded white sugar and four
+large spoonfuls of vinegar. Serve in a saucer.
+
+SAUCE FOR SALMON.--Boil a bunch of fennel and parsley chop them small,
+and put into it some good melted butter. Gravy sauce should be served
+with it; put a little brown gravy into a saucepan, with one anchovy,
+a teaspoonful of lemon pickle, a tablespoonful of walnut pickle,
+two spoonfuls of water in which the fish was boiled, a stick of
+horseradish, a little browning, and salt; boil them four minutes;
+thicken with flour and a good lump of butter, and strain through a
+hair sieve.
+
+SAUCE FOR SAVOURY PIES.--Take some gravy, one anchovy, a sprig of
+sweet herbs, an onion, and a little mushroom liquor; boil it a little,
+and thicken it with burnt butter, or a bit of butter rolled in flour;
+add a little port wine, and open the pie, and put it in. It will serve
+for lamb, mutton, veal or beef pies.
+
+SAUCE FOR A TURKEY.--Open some oysters into a basin, and wash them in
+their own liquor, and as soon as settled pour into a saucepan; add a
+little white gravy, a teaspoonful of lemon pickle; thicken with flour
+and butter; boil it three or four minutes; add a spoonful of thick
+cream, and then the oysters; shake them over the fire till they are
+hot, but do not let them boil.
+
+SAUCE FOR WILD FOWL.--Simmer a teacupful of port wine, the same
+quantity of good meat gravy, a little shalot, a little pepper, salt,
+a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of
+butter and flour, give it all one boil, and pour it through the birds.
+In general they are not stuffed as tame, but may be done so if liked.
+
+FRENCH TOMATO SAUCE.--Cut ten or a dozen tomatoes into quarters, and put
+them into a saucepan, with four onions, sliced, a little parsley, thyme,
+a clove, and a quarter of a pound of butter; then set the saucepan on
+the fire, stirring occasionally for three-quarters of an hour; strain
+the sauce through a horse-hair sieve, and serve with the directed
+articles.
+
+TOMATO SAUCE.--Take 12 tomatoes, very red and ripe; take off the
+stalks, take out the seeds, and press out the water. Put the expressed
+tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and
+a little thyme; put it upon a moderate fire, stir it into a pulp; put
+into it a good cullis, or the top of broth, which will be better. Rub
+it through a search, and put it into a stewpan with two spoonfuls of
+cullis; put in a little salt and cayenne.
+
+ANOTHER.--Proceed as above with the seeds and water. Put them into
+a stewpan, with salt and cayenne, and three tablespoonfuls of beef
+gravy. Set them on a slow stove for an hour, or till properly melted.
+Strain, and add a little good stock; and simmer a few minutes.
+
+WHITE SAUCE.--One pound of knuckle of veal, or any veal trimmings, or
+cold white meat, from which all brown skin has been removed; if meat
+has been cooked, more will be required. It is best to have a little
+butcher's meat fresh, even if you have plenty of cold meat in the
+larder; any chicken bones greatly improve the stock. This should
+simmer for five hours, together with a little salt, a dozen white
+peppercorns, one or two small onions stuck with cloves, according to
+taste, a slice or two of lean ham, and a little shred of celery and a
+carrot (if in season) in a quart of water. Strain it, and skim off
+all the fat; then mix one dessert-spoonful of flour in a half pint of
+cream; or, for economy's sake, half milk and half cream, or even
+all good new milk; add this to the stock, and if not salt enough,
+cautiously add more seasoning. Boil all together very gently for ten
+minutes, stirring all the time, as the sauce easily burns and very
+quickly spoils. This stock, made in large quantities, makes white
+soup; for this an old fowl, stewed down, is excellent, and the liquor
+in which a young turkey has been boiled is as good a foundation as can
+be desired.
+
+ECONOMICAL WHITE SAUCE.--Cut up fine one carrot, two small onions, and
+put them into a stewpan with two ounces of butter, and simmer till the
+butter is nearly absorbed. Then mix a small teacupful of flour in a
+pint of new milk, boil the whole quietly till it thickens, strain
+it, season with salt and white pepper or cayenne, and it is ready to
+serve. Or mix well two ounces of flour with one ounce of butter; with
+a little nutmeg, pepper and salt; add a pint of milk, and throw in
+a strip of lemon peel; stir well over the fire till quite thick, and
+strain.
+
+WINE SAUCE.--One and 1/2 cups sugar, three quarters cup of wine, a
+large spoonful flour, and a large piece of butter.
+
+
+
+       *       *       *       *       *
+
+HOW TO MAKE SOUPS
+ ... AND BROTHS
+
+
+ARTICHOKE SOUP.--Take Jerusalem artichokes according to the quantity
+of soup required to be made, cut them in slices, with a quarter of
+a pound of butter, two or three onions and turnips, sliced into a
+stewpan, and stew over a very slow fire till done enough, and thin it
+with good veal stock. Just before you serve, at the last boil, add a
+quarter of a pint of good cream. This is an excellent soup. Season
+to taste with a little salt and cayenne. As it is necessary to vary
+soups, we shall give you a few to choose from according to season and
+taste. All brown soups must be clear and thin, with the exception of
+mock turtle, which must be thickened with flour first browned with
+butter in a stewpan. If the flour is added without previous browning,
+it preserves a raw taste that by no means improves the flavor.
+
+ASPARAGUS SOUP.--Three or four pounds of veal cut fine, a little salt
+pork, two or three bunches of asparagus and three quarts of water.
+Boil one-half of the asparagus with the meat, leaving the rest in
+water until about twenty minutes before serving; then add the rest
+of the asparagus and boil just before serving; add one pint of milk;
+thicken with a little flour, and season. The soup should boil about
+three hours before adding the last half of the asparagus.
+
+BEEF BROTH.--Put two pounds of lean beef, one pound of scrag of veal,
+one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a
+nice tin saucepan, with five quarts of water; simmer to three quarts,
+and clear from the fat when cold. Add one onion, if approved.
+
+Soup and broth made of different meats are more supporting, as well as
+better flavored.
+
+To remove the fat, take it off, when cold, as clean as possible; and
+if there be still any remaining, lay a bit of clean blotting or
+cap paper on the broth when in the basin, and it will take up every
+particle.
+
+BEEF SOUP.--Cut all the lean off the shank, and with a little beef
+suet in the bottom of the kettle, fry it to a nice brown; put in the
+bones and cover with water; cover the kettle closely; let it cook
+slowly until the meat drops from the bones; strain through a colander
+and leave it in the dish during the night, which is the only way to
+get off all the fat. The day it is wanted for the table, fry as brown
+as possible a carrot, an onion, and a very small turnip sliced thin.
+Just before taking up, put in half a tablespoonful of sugar, a
+blade of mace, six cloves, a dozen kernels of allspice, a small
+tablespoonful of celery seed. With the vegetables this must cook
+slowly in the soup an hour; then strain again for the table. If you
+use vermicelli or pearl barley, soak in water.
+
+DR. LIEBIG'S BEEF TEA.--When one pound of lean beef, free from fat,
+and separated from the bones, in a finely-chopped state in which it is
+used for mince-meat, or beef-sausages, is uniformly mixed with its
+own weight of cold water, slowly heated till boiling, and the liquid,
+after boiling briskly for a minute or two, is strained through the
+towel from the coagulated albumen and the fibrine, now become hard and
+horny, we obtain an equal weight of the most aromatic soup, of such
+strength as cannot be obtained even by boiling for hours from a piece
+of flesh. When mixed with salt and the other additions by which soup
+is usually seasoned, and tinged somewhat darker by means of roasted
+onions, or burnt bread, it forms the very best soup which can, in any
+way, be prepared from one pound of flesh.
+
+BROWN GRAVY SOUP.--Shred a small plate of onions, put some dripping
+into a frying-pan and fry the onions till they are of a dark brown;
+then, having about three pounds of beef cut up in dice, without fat or
+bone, brown that in a frying-pan. Now get a sauce-pan to contain about
+a gallon, and put in the onions and meat, with a carrot and a turnip
+cut small, and a little celery, if you have it; if not, add two seeds
+of celery; put three quarts, or three and a half quarts of water to
+this, and stir all together with a little pepper and salt; simmer very
+slowly, and skim off what rises; in three or four hours the soup will
+be clear. When served, add a little vermicelli, which should have
+previously been boiled in water; the liquid should be carefully
+poured off through a sieve. A large quantity may be made in the same
+proportions. Of course, the meat and onions must be stirred whilst
+frying, and constantly turned; they should be of a fine brown, not
+black, and celery-seed will give a flavor, it is so strong.
+
+CARROT SOUP.--Put some beef bones, with four quarts of the liquor in
+which a leg of mutton or beef has been boiled, two large onions, a
+turnip, pepper and salt into a sauce-pan, and stew for three hours. Have
+ready six large carrots, scraped and cut thin, strain the soup on them,
+and stew them till soft enough to pulp through a hair sieve or coarse
+cloth, then boil the pulp with the soup, which is to be as thick as
+pea-soup. Use two wooden spoons to rub the carrots through. Make the
+soup the day before it is to be used. Add cayenne. Pulp only the red
+part of the carrot, and not the yellow.
+
+CLAM SOUP.--Cut salt pork in very small squares and fry light brown;
+add one large or two small onions cut very fine, and cook about ten
+minutes; add two quarts water and one quart of raw potatoes, sliced;
+let it boil; then add one quart of clams. Mix one tablespoonful of
+flour with water, put it with one pint of milk, and pour into the
+soup, and let it boil about five minutes. Butter, pepper, salt.
+Worcestershire sauce to taste.
+
+[Transcriber's Note: The original text reads 'GROUTONS']
+CROUTONS.--These are simply pieces of bread fried brown and crisp, to be
+used in soups.
+
+GAME SOUPS.--Cut in pieces a partridge, pheasant, or rabbit; add
+slices of veal, ham, onions, carrots, etc. Add a little water, heat a
+little on slow fire, as gravy is done; then add some good broth, boil
+the meat gently till it is done. Strain, and stew in the liquor what
+herbs you please.
+
+GAME SOUP.--In the season for game, it is easy to have good game soup
+at very little expense, and very nice. Take the meat from off the
+bones of any cold game left, pound it in a mortar and break up the
+bones, and pour on them a quart of any good broth, and boil for an
+hour and a half. Boil and mash six turnips, and mix with the pounded
+meat, and then pass them through a sieve. Strain the broth, and stir
+in the mixture of meat and turnips which has been strained through the
+sieve; keep the soup-pot near the fire, but do not let it boil. When
+ready to dish the soup for table, beat the yolks of five eggs very
+lightly, and mix with them half a pint of good cream. Set the soup on
+to boil, and, as it boils, stir in the beaten eggs and cream, but be
+careful that it does not boil after they are stirred in, as the egg
+will curdle. Serve hot.
+
+JULIENNE SOUP.--Put a piece of butter the size of an egg into the
+soup-kettle; stir until melted. Cut three young onions small; fry
+them a nice brown; add three quarts of good clear beef-stock, a little
+mace, pepper and salt; let it boil an hour; add three young carrots
+and three turnips cut small, a stalk of celery cut fine, a pint of
+French beans, a pint of green peas; let this boil two hours; if not
+a bright, clear color, add a spoonful of soy. This is a nice summer
+soup.
+
+LOBSTER SOUP.--One large lobster or two small ones; pick all the meat
+from the shell and chop fine; scald one quart of milk and one pint
+of water, then add the lobster, one pound of butter, a teaspoonful of
+flour, and salt and red pepper to taste. Boil ten minutes and serve
+hot.
+
+MOCK TURTLE SOUP.--One soup-bone, one quart of turtle beans, one large
+spoonful of powdered cloves, salt and pepper. Soak the beans over
+night, put them on with the soup-bone in nearly six quarts of water,
+and cook five or six hours. When half done, add the cloves, salt and
+pepper; when done, strain through a colander, pressing the pulp of the
+beans through to make the soup the desired thickness, and serve with
+a few slices of hard-boiled egg and lemon sliced very thin. The turtle
+beans are black and can only be obtained from large groce.
+
+OYSTER SOUP.--Take one quart of water, one teacup of butter, one pint
+of milk, two teaspoons of salt, four crackers rolled fine, and one
+teaspoon of pepper; bring to full boiling heat as soon as possible,
+then add one quart of oysters; let the whole come to boiling heat
+quickly and remove from the fire.
+
+OYSTER SOUP.--Pour one quart of boiling water into a skillet; then one
+quart of good rich milk; stir in one teacup of rolled cracker crumbs;
+season with pepper and salt to taste. When all come to boil, add one
+quart of good fresh oysters; stir well, so as to keep from scorching;
+then add a piece of good sweet butter about the size of an egg; let it
+boil up once, then remove from the fire immediately; dish up and send
+to table.
+
+OX TAIL SOUP.--Take two ox tails and two whole onions, two carrots, a
+small turnip, two tablespoonfuls of flour, and a little white pepper;
+add a gallon of water, let all boil for two hours; then take out the
+tails and cut the meat into small pieces, return the bones to the pot
+for a short time, boil for another hour, then strain the soup, and
+rinse two spoonfuls of arrow-root to add to it with the meat cut from
+the bones, and let all boil for a quarter of an hour.
+
+SCOTCH BROTH.--Take one-half teacup barley, four quarts cold water;
+bring this to the boil and skim; now put in a neck of mutton and boil
+again for half an hour, skim well the sides of the pot also; have
+ready two carrots, one large onion, a small head of cabbage, one
+bunch parsley, one sprig of celery top; chop all these fine, add your
+chopped vegetables, pepper and salt to taste. This soup takes two
+hours to cook.
+
+SOUP AND BOUILLE.--Stew a brisket of beef with some turnips, celery,
+leeks and onions, all finely cut. Put the pieces of beef into the
+pot first, then the roots, and half a pint of beef gravy, with a few
+cloves. Simmer for an hour. Add more beef gravy, and boil gently for
+half an hour.
+
+ROYAL SOUP.--Take a scrag or knuckle of veal, slices of undressed
+gammon of bacon, onions, mace, and a small quantity of water; simmer
+till very strong, and lower it with a good beef broth made the
+day before, and stewed till the meat is done to rags. Add cream,
+vermicelli, almonds and a roll.
+
+VARIOUS SOUPS.--Good soups may be made from fried meats, where the fat
+and gravy are added to the boiled barley; and for that purpose, fat
+beef steaks, pork steaks, mutton chops, etc. should be preferred, as
+containing more of the nutritious principle. When nearly done frying,
+add a little water, which will produce a gravy to be added to the
+barley broth; a little wheat flour should be dredged in also; a
+quantity of onions, cut small, should also be fried with the fat,
+which gives the soup a fine flavor, assisted by seasoning, etc.
+
+Soups may be made from broiled meats. While the fat beef steak is
+doing before the fire, or mutton chop, etc., save the drippings on
+a dish, in which a little flour, oatmeal, with cut onions, etc., are
+put.
+
+GRAND CONSOMME SOUP.--Put into a pot two knuckles of veal, a piece
+of a leg of beef, a fowl, or an old cock, a rabbit, or two old
+partridges; add a ladleful of soup, and stir it well; when it comes
+to a jelly, put in a sufficient quantity of stock, and see that it is
+clear; let it boil, skimming and refreshing it with water; season it
+as the above; you may add, if you like, a clove of garlic; let it then
+boil slowly or simmer four or five hours; put it through a towel, and
+use it for mixing in sauces or clear soups.
+
+JULIENNE SOUP.--Take some carrots and turnips, and turn them
+riband-like; a few heads of celery, some leeks and onions, and cut
+them in lozenges, boil them till they are cooked, then put them into
+clear gravy soup. Brown thickening.--N.B. You may, in summer time, add
+green peas, asparagus tops, French beans, some lettuce or sorrel.
+
+SOUP AND SOUPS.--It is not at all necessary to keep a special fire for
+five hours every day in order to have at dinner a first course of
+soup. Nor need a good, savory, nutritious soup for a family of five
+cost more than 10 cents. There is no use hurling any remarks about
+"swill-pails." Every housekeeper who knows anything of her kitchen and
+dining-room affairs, knows there are usually nice clean fragments of
+roasts and broils left over, and that broth in which lamb, mutton,
+beef, and fowls have been boiled is in existence, and that twice a
+week or so there is a bowl of drippings from roasted meats. All these
+when simmered with rice, macaroni, or well-chosen vegetables, and
+judiciously seasoned, make good soups, and can be had without a
+special fire, and without sending to the butcher's for special meats.
+
+We name a few of the soups we make, and beg leave to add that they
+are pretty well received. We make them in small quantities, for nobody
+with three additional courses before him wants to eat a _quart_ of
+soup, you know!
+
+1.--One pint of good gravy, three cups boiling water, a slice of
+turnip, and half an onion cut in small bits, two grated crackers.
+Simmer half an hour.
+
+2.--On ironing day cut off the narrow ends from two or three sirloin
+steaks, chop them into morsels and put in a stewpan with a little
+salt, a tablespoonful of rice and a pint of cold water, and simmer
+slowly for three hours. Then add water enough to make a quart of soup,
+a tablespoonful of tomato catsup, and a little browned flour mixed
+with the yolk of an egg.
+
+3.--Pare and slice very thin four good sized potatoes, pour over them
+two cups of boiling water, and simmer gently until the potatoes are
+dissolved. Add salt, a lump of nice butter, and a pint of sweet milk
+with a dust of pepper. Let it boil up once, and serve. You wouldn't
+think it, but it is real good, and children cry for it.
+
+4.--One pint meat broth, one pint boiling water, slice in an onion,
+or a parsnip, or half a turnip--or all three if liked--boil until the
+vegetables are soft, add a little salt if needed, and a tablespoonful
+of Halford sauce.
+
+5.--Let green corn, in the time of green corn, be grated, and to a
+pint of it put a pint of rich milk, a pint of water, a little butter,
+salt and pepper. Boil gently for fifteen or twenty minutes.
+
+SPLIT PEA SOUP.--Take beef bones or any cold meats, and two pounds of
+corned pork; pour on them a gallon of hot water, and let them simmer
+three hours, removing all the scum. Boil one quart of split peas two
+hours, having been previously soaked, as they require much cooking:
+strain off the meat and mash the peas into the soup; season with black
+pepper, and let it simmer one hour; fry two or three slices of bread a
+nice brown, cut into slices and put into the bottom of the tureen, and
+on them pour the soup.
+
+TOMATO SOUP.--Boil chicken or beef four hours; then strain; add to the
+soup one can of tomatoes and boil one hour. This will make four quarts
+of soup.
+
+TOMATO SOUP WITHOUT MEAT.--One quart of tomatoes, one quart of water,
+one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes
+thoroughly in the water, have the milk scalding (over water to prevent
+scorching). When the tomatoes are done add a large teaspoonful of
+salaratus, which will cause a violent effervescence. It is best to
+set the vessel in a pan before adding it to prevent waste. When the
+commotion has ceased add the milk and seasoning. When it is possible
+it is best to use more milk than water, and cream instead of butter.
+The soup is eaten with crackers and is by some preferred to oyster
+soup. This recipe is very valuable for those who keep abstinence days.
+
+TURKEY SOUP.--Take the turkey bones and cook for one hour in water
+enough to cover them; then stir in a little dressing and a beaten egg.
+Take from the fire, and when the water has ceased boiling add a little
+butter with pepper and salt.
+
+VEAL GRAVY.--Put in the stewpan bits of lard, then a few thin slices
+of ham, a few bits of butter, then slices of fillet of veal, sliced
+onions, carrots, parsnips, celery, a few cloves upon the meat, and two
+spoonfuls of broth; set it on the fire till the veal throws out its
+juices; then put it on a stronger fire till the meat catches to
+the bottom of the pan, and is brought to a proper color; then add a
+sufficient quantity of light broth, and simmer it upon a slow fire
+till the meat is well done. A little thyme and mushrooms may be added.
+Skim and sift it clear for use.
+
+VEAL SOUP.--To a knuckle of veal of 6 pounds, put 7 or 9 quarts of
+water; boil down one-half; skim it well. This is better to do the day
+before you prepare the soup for the table. Thicken it by rubbing flour,
+butter, and water together. Season with salt and mace. When done
+[Transcriber's Note: The original text reads 'and'] add one pint new
+milk; let it just come to a boil; then pour into a soup dish, lined with
+macaroni well cooked.
+
+VEGETABLE SOUP.--Pare and slice five or six cucumbers; and add to
+these as many cos lettuces, a sprig or two of mint, two or three
+onions, some pepper and salt, a pint and a half of young peas and a
+little parsley. Put these, with half a pound of fresh butter, into
+a saucepan, to stew in their own liquor, near a gentle fire, half an
+hour, then pour two quarts of boiling water to the vegetables, and
+stew them two hours; rub down a little flour into a teacupful of
+water, boil it with the rest twenty minutes, and serve it.
+
+VERMICELLI SOUP.--Boil tender 1/2 lb. of vermicelli in a quart of rich
+gravy; take half of it out, and add to it more gravy; boil till
+the vermicelli can be pulped through a sieve. To both put a pint of
+boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve
+with rasped bread. Add two or three eggs, if you like.
+
+BROWN VERMICELLI SOUP.--Is made in the same manner, leaving out the
+eggs and cream, and adding one quart of strong beef gravy.
+
+
+       *       *       *       *       *
+
+HOW TO COOK VEGETABLES
+
+
+HOW TO BOIL ARTICHOKES.--If the artichokes are very young, about an
+inch of the stalk can be left; but should they be full grown, the
+stalk must be cut quite close. Wash them well and put them into strong
+salt and water to soak for a couple of hours. Pull away a few of the
+lower leaves, and snip off the points of all. Fill a saucepan with
+water, throw some salt into it, let it boil up, and then remove the
+scum from the top; put the artichokes in, with the stalks upward, and
+let them boil until the leaves can be loosened easily; this will take
+from thirty to forty minutes, according to the age of the artichokes.
+The saucepan should not be covered during the time they are boiling.
+Rich, melted butter is always sent to the table with them.
+
+NEW MODE TO DRESS ASPARAGUS.--Scrape the grass, tie it up in bundles,
+and cut the ends off an even length. Have ready a saucepan, with boiling
+water, and salt in proportion of a heaped saltspoonful to a quart of
+water. Put in the grass, standing it on the bottom with the green heads
+out of the water, so that they are not liable to be boiled off. If the
+water boils too fast, dash in a little cold water. When the grass has
+boiled a quarter of an hour it will be sufficiently done; remove it from
+the saucepan, cut off the ends down to the edible part, arrange it on a
+dish in a round pyramid, with the heads toward the middle of the dish,
+and boil some eggs hard; cut them in two, and place them round the dish
+quite hot. Serve melted butter in a sauce-tureen; and those who like it
+rub the yoke of a hard egg into the butter, which makes a delicious
+sauce to the asparagus.
+
+
+HOW TO BOIL ASPARAGUS.--Scrape the asparagus; tie them in small
+bunches; boil them in a large pan of water with salt in it; before
+you dish them up toast some slices of bread, and then dip them in
+the boiling water; lay the asparagus on the toasts; pour on them rich
+melted butter, and serve hot.
+
+RAGOUT OF ASPARAGUS.--Cut small asparagus like green peas; the best
+method is to break them off first; then tie them in small bunches
+to cut, boil them till half done; then drain them, and finish with
+butter, a little broth, herbs, two cloves, and a sprig of savory. When
+done, take out the cloves, herbs, etc., mix two yolks of eggs, with
+a little flour, and broth, to garnish a first course dish. But if you
+intend to serve it in a second course mix cream, a little salt, and
+sugar.
+
+FRENCH BEANS, A LA CREME.--Slice the beans and boil them in water with
+salt. When soft, drain. Put into a stewpan two ounces of fresh butter,
+the yolks of three eggs, beaten up into a gill of cream, and set over
+a slow fire. When hot, add a spoonful of vinegar, simmer for five
+minutes.
+
+TO PRESERVE FRENCH BEANS FOR WINTER.--Pick them young, and throw into
+a little wooden keg a layer of them three inches deep; then sprinkle
+them with salt, put another layer of beans, and do the same as high as
+you think proper, alternately with salt, but not too much of this. Lay
+over them a plate, or cover of wood, that will go into the keg, and
+put a heavy stone on it. A pickle will rise from the beans and salt.
+If they are too salt, the soaking and boiling will not be sufficient
+to make them pleasant to the taste.
+
+STEWED BEANS.--Boil them in water in which a lump of butter has been
+placed; preserve them as white as you can; chop a few sweet herbs with
+some parsley very fine; then stew them in a pint of the water in which
+the leaves have been boiled, and to which a quarter of a pint of cream
+has been added; stew until quite tender, then add the beans, and stew
+five minutes, thickening with butter and flour.
+
+HOW TO BOIL BROCCOLI.--Peel the thick skin of the stalks, and boil for
+nearly a quarter of an hour, with a little bit of soda, then put in
+salt, and boil five minutes more. Broccoli and savoys taste better
+when a little bacon is boiled with them.
+
+HOW TO BOIL CABBAGE.--Cut off the outside leaves, and cut it in
+quarters; pick it well, and wash it clean; boil it in a large quantity
+of water, with plenty of salt in it; when it is tender and a fine
+light green, lay it on a sieve to drain, but do not squeeze it, it
+will take off the flavor; have ready some very rich melted butter, or
+chop it with cold butter. Greens must be boiled the same way. Strong
+vegetables like turnips and cabbage, etc., require much water.
+
+CABBAGE SALAD.--Three eggs well beaten, one cup of vinegar, two
+tablespoons of mustard, salt and pepper, one tablespoon of butter; let
+this mixture come to a boil, when cool add seven tablespoons of cream,
+half a head of cabbage shaved fine.
+
+HOW TO BOIL CAULIFLOWERS.--Strip the leaves which you do not intend to
+use, and put the cauliflowers into salt and water some time to force
+out snails, worms, etc. Boil them twelve minutes on a drainer in
+plenty of water, then add salt, and boil five or six minutes longer.
+Skim well while boiling. Take out and drain. Serve with melted butter,
+or a sauce made of butter, cream, pepper and salt.
+
+HOW TO FRY CAULIFLOWERS.--Wash as before. Boil twenty or thirty
+minutes; cut it into small portions, and cool. Dip the portions twice
+into a batter made of flour, milk and egg, and fry them in butter.
+Serve with gravy.
+
+CUCUMBERS FOR IMMEDIATE USE.--Slice, sprinkle with salt; let them
+stand several hours, drain, and then put to them sliced onions,
+vinegar to cover them, and salt, pepper, etc. Cayenne pepper and
+ground mustard render them wholesome.
+
+STEWED CELERY.--Wash and clean six or eight heads of celery, let them
+be about three inches long; boil tender and pour off all the water;
+beat the yolks of four eggs, and mix with half a pint of cream, mace
+and salt; set it over the fire with the celery, and keep shaking until
+it thickens, then serve hot.
+
+COLD SLAW.--Half a head of cabbage cut very fine, a stalk of celery
+cut fine--or teaspoon of celery seed--or, a tablespoon of celery
+essence, four hard-boiled eggs, whites chopped very fine, a teaspoon
+of mustard, a tablespoon of butter and the yolks of the boiled eggs,
+salt and pepper, mix well; take an egg well beaten and stir in a cup
+of boiling vinegar, pour over and cover for a few minutes.
+
+EGG-PLANT.--Slice the egg-plant an eighth of an inch in thickness,
+pare it, and sprinkle salt over it an hour before cooking; then drain
+off all the water, beat up the yolk of an egg, clip the slices first
+in the egg, and then in crumbs of bread; fry a nice brown. Serve hot,
+and free from fat.
+
+HOW TO COOK EGG-PLANT.--Cut the egg-plant in slices half an inch
+thick, sprinkle a thin layer of salt between the slices, and lay them
+one over the other; and let them stand an hour. This draws out the
+bitter principal from the egg-plant, and also a part of the water.
+Then lay each slice in flour, put in hot fat and fry it brown on both
+sides. Or boil the egg-plant till tender, remove the skin, mash fine,
+mix with an equal quantity of bread or cracker crumbs, and salt,
+pepper and bake half an hour. This makes a delightful dish, and a very
+digestible one, as it has so little oily matter in it.
+
+HOW TO BROIL MUSHROOMS.--Pare some large, open mushrooms, leaving the
+stalks on, paring them to a point; wash them well, and turn them on
+the back of a drying sieve to drain. Put into a stewpan two ounces of
+butter, some chopped parsley, and shalots, then fry them for a minute
+on the fire; when melted, place your mushroom stalks upward on a
+saucepan, then pour the butter and parsley over all the mushrooms;
+pepper and salt them well with black pepper put them in the oven to
+broil; when done, put a little good stock to them, give them a boil
+and dish them, pour the liquor over them, adding more gravy, but let
+it be put in hot.
+
+HOW TO PICKLE ONIONS.--Take two quarts of the small white round
+onions. Scald them in very strong salt and water. Just let them boil.
+Strain, peel, place in jars; cover them with the best white wine
+vinegar. In two days pour all the vinegar off, and boil it half
+an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16
+cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed. When cold, pour
+upon the onions. Some persons prefer the vinegar boiling hot.
+
+HOW TO FRICASSEE PARSNIPS.--Boil in milk till they are soft, then cut
+them lengthwise in bits two or three inches long, and simmer in a white
+sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful
+of cream, a bit of butter, and some flour, pepper and salt.
+
+HOW TO MASH PARSNIPS.--Boil them tender, scrape then mash them in a
+stewpan with a little cream, a good piece of butter, and pepper and
+salt.
+
+HOW TO STEW PARSNIPS.--Boil them tender; scrape and cut into slices;
+put them into a saucepan with cream enough; for sauce, a piece of
+butter rolled in flour, and a little salt; shake the saucepan often,
+when the cream boils, pour them into a dish.
+
+HOW TO BOIL PEAS.--Peas should not be shelled long before they are
+wanted, nor boiled in much water; when the water boils, put them in
+with a little salt (some add a little loaf sugar, but if they are
+sweet of themselves, it is superfluous); when the peas begin to dent
+in the middle they are boiled enough. Strain, and put a piece of
+butter in the dish, and stir. A little mint should be boiled with the
+peas.
+
+PUREE OF POTATOES.--This differs from mashed potatoes only in the
+employment of more milk and butter, and in the whole being carefully
+reduced to a perfectly smooth, thick, cream-like mixture. Where
+economy is a great object, and where rich dishes are not desired, the
+following is an admirable mode of mashing potatoes: Boil them till
+thoroughly done, having added a handful of salt to the water, then dry
+them well, and with two forks placed back to back beat the whole up
+until no lumps are left. If done rapidly, potatoes thus cooked are
+extremely light and digestible.
+
+HOW TO BOIL POTATOES.--Boil in a saucepan without lid, with only
+sufficient water to cover them; more would spoil them, as the potatoes
+contain much water, and it requires to be expelled. When the water
+nearly boils pour it off, and add cold water, with a good portion of
+salt. The cold water sends the heat from the surface to the center of
+the potato, and makes it mealy. Boiling with a lid on often produces
+cracking.
+
+NEW POTATOES.--Should be cooked soon after having been dug; wash well,
+and boil.
+
+The Irish, who boil potatoes to perfection, say they should always
+be boiled in their _jackets_; as peeling them for boiling is only
+offering a premium for water to run through the potato, and rendering
+it sad and unpalatable; they should be well washed, and put into cold
+water.
+
+NEW POTATOES.--Have them as freshly dug as may be convenient; the
+longer they have been out of the ground the less well-flavored they
+are. Well wash them, rub off the skins with a coarse cloth or brush,
+and put them into boiling water, to which has been added salt, at
+the rate of one heaped teaspoonful to two quarts. Let them boil till
+tender--try them with a fork; they will take from ten or fifteen
+minutes to half an hour, according to size. When done, pour away the
+water, and set by the side of the fire, with the lid aslant. When they
+are quite dry, have ready a hot vegetable dish, and in the middle
+of it put a piece of butter the size of a walnut--some people like
+more--heap the potatoes round it and over it, and serve immediately.
+We have seen very young potatoes, no larger than a marble, parboiled,
+and then fried in cream till they are of a fine auburn color; or else,
+when larger, boiled till nearly ready, then sliced and fried in cream,
+with pepper, salt, a very little nutmeg, and a flavoring of lemon
+juice. Both make pretty little supper dishes.
+
+POTATOES ROASTED UNDER THE MEAT.--These are very good; they should
+be nicely browned. Half boil large mealy potatoes; put into a baking
+dish, under the meat roasting; ladle the gravy upon them occasionally.
+They are best done in an oven.
+
+POTATO RIBBONS.--Cut the potatoes into slices, rather more than half
+an inch thick, and then pare round and round in very long ribbons.
+Place them in a pan of cold water, and a short time before wanted
+drain them from the water. Fry them in hot lard, or good dripping,
+until crisp and browned; dry them on a soft cloth, pile them on a hot
+dish, and season with salt and cayenne.
+
+POTATO ROLLS.--Boil three lbs. of potatoes; crush and work them with
+two ozs. of butter and as much milk as will cause them to pass through
+a colander; take half a pint of yeast and half a pint of warm water;
+mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt;
+knead it well; if too thick, put to it a little more milk and warm
+water; stand before the fire for an hour to rise; work it well and
+make it into rolls. Bake it half an hour.
+
+POTATO RISSOLES.--Boil the potatoes floury; mash them, seasoning them
+with salt and a little cayenne; mince parsley very fine, and work up
+with the potatoes, adding eschalot, also chopped small. Bind with yolk
+of egg, roll into balls, and fry with fresh butter over a clear fire.
+Meat shred finely, bacon or ham may be added.
+
+POTATO SAUTEES.--These are even more agreeable with meat than fried
+potatoes. Cold boiled potatoes are sliced up, and tossed up in a
+saucepan with butter, mixed with a little chopped parsley, till they
+are lightly browned. Pure goose or other dripping is by many cooks
+preferred to butter for this purpose.
+
+POTATO SOUFFLES.--The delicious blistered potatoes are prepared as
+follows: The potatoes, if small, are simply cut in halves; if large,
+cut in three or more slices; these are fried in the usual way, but are
+taken out before they are quite done, and set aside to get cold; when
+wanted they are fried a second time, but only till they are of a light
+golden color, not brown.
+
+TOMATOES.--Cut ripe tomatoes into slices, put them in a buttered
+dish with some bread crumbs, butter, pepper and salt, and bake till
+slightly brown on top.
+
+FORCED TOMATOES.--Prepare the following forcemeat: Two ounces of
+mushrooms, minced small, a couple of shalots, likewise minced, a small
+quantity of parsley, a slice of lean ham, chopped fine, a few savory
+herbs, and a little cayenne and salt. Put all these ingredients into
+a saucepan with a lump of butter, and stew all together until quite
+tender, taking care that they do not burn. Put it by to cool, and then
+mix with them some bread crumbs and the well beaten yolks of two eggs.
+Choose large tomatoes, as nearly of the same size as possible, cut a
+slice from the stalk end of each, and take out carefully the seeds
+and juice; fill them with the mixture which has already been prepared,
+strew them over with bread and some melted butter, and bake them in
+a quick oven until they assume a rich color. They are a good
+accompaniment to veal or calf's head.
+
+TO MASH TURNIPS.--Boil them very tender. Strain till no water is left.
+Place in a saucepan over a gentle fire, and stir well a few minutes.
+Do not let them burn. Add a little cream, or milk, or both, salt
+butter and pepper. Add a tablespoonful of fine sugar. Stir and simmer
+five minutes longer.
+
+TO BOIL OR STEW VEGETABLE MARROW.--This excellent vegetable may be
+boiled as asparagus. When boiled, divide it lengthways into two, and
+serve it upon a toast accompanied by melted butter; or when nearly
+boiled, divide it as above, and stew gently in gravy like cucumbers.
+Care should be taken to choose young ones not exceeding six inches in
+length.
+
+
+       *       *       *       *       *
+
+[Illustration: How to Calculate]
+
+HOW TO CALCULATE.
+
+PRACTICAL RULES, SHORT METHODS, AND PROBLEMS USED IN BUSINESS
+COMPUTATIONS.
+
+
+Rapidity and accuracy in making estimates and in figuring out the
+result of business transactions is of the greatest necessity to the
+man of business. A miscalculation may involve the loss of hundreds
+or thousands of dollars, in many cases, while a slow and tedious
+calculation involves loss of time and the advantage which should have
+been seized at the moment. It is proposed in the following pages
+to give a few brief methods and practical rules for performing
+calculations which occur in every-day transactions among men,
+presuming that a fair knowledge of the ordinary rules of arithmetic
+has previously been attained.
+
+
+ADDITION.
+
+To be able to add up long columns of figures rapidly and correctly is
+of great value to the merchant. This requires not only a knowledge
+of addition, but in order to have a correct result, one that can be
+relied upon, it requires concentration of the mind. Never allow other
+thoughts to be flitting through the mind, or any outside matter
+to disturb or draw it away from the figures, until the result is
+obtained. Write the tens to be carried each time in a smaller figure
+underneath the units, so that afterwards any column can be added
+over again without repeating the entire operation. By the practice of
+addition the eye and mind soon become accustomed to act rapidly, and
+this is the art of addition. Grouping figures together is a valuable
+aid in rapid addition, as we group letters into words in reading.
+
+       862 \
+       538 /
+       674 \
+       843 /
+      ____
+      2917
+
+Thus, in the above example, we do not say 3 and 4 are 7 and 8 are 15
+and 2 are 17, but speak the sum of the couplet, thus 7 and 10 are 17,
+and in the second column, 12 and 9 are 21. This method of grouping
+the figures soon becomes easy and reduces the labor of addition about
+one-half, while those somewhat expert may group three or more figures,
+still more reducing the time and labor, and sometimes two or more
+columns may be added at once, by ready reckoners.
+
+Another method is to group into tens when it can be conveniently done,
+and still another method in adding up long columns is to add from the
+bottom to the top, and whenever the numbers make even 10, 20, 30, 40
+or 50, write with pencil a small figure opposite, 1, 2, 3, 4 or 5, and
+then proceed to add as units. The sum of these figures thus set out
+will be the number of tens to be carried to the next column.
+
+           6^{2} 2     8
+           3     5^{2} 4^{1}
+           2     8     4
+           9     6     2
+           7^{2} 1     8^{2}
+           8     3^{2} 5
+           5     2     7
+           1^{1} 3     2^{1}
+           5     8     8
+      _________________
+      5    0     2     8
+
+
+
+SHORT METHODS OF MULTIPLICATION.
+
+For certain classes of examples in multiplication short methods may be
+employed and the labor of calculation reduced, but of course for the
+great bulk of multiplications no practical abbreviation remains. A
+person having much multiplying to do should learn the table up to
+twenty, which can be done without much labor.
+
+To multiply any number by 10, 100, or 1000, simply annex one, two, or
+three ciphers, as the case may be. If it is desired to multiply by
+20, 300, 5000, or a number greater than one with any number of ciphers
+annexed, multiply first by the number and then annex as many ciphers
+as the multiplier contains.
+
+                   TABLE.
+
+     5 cents equal 1/20 of a dollar.
+     10 cents equal 1/10 of a dollar.
+     12-1/2 cents equal 1/8 of a dollar.
+     16-2/3 cents equal 1/6 of a dollar.
+     20 cents equal 1/5 of a dollar.
+     25 cents equal 1/4 of a dollar.
+     33-1/3 cents equal 1/3 of a dollar.
+     50 cents equal 1/2 of a dollar.
+
+Articles of merchandise are often bought and sold by the pound, yard,
+or gallon, and whenever the price is an equal part of a dollar, as
+seen in the above table, the whole cost may be easily found by adding
+two ciphers to the number of pounds or yards and dividing by the
+equivalent in the table.
+
+_Example_. What cost 18 dozen eggs at 16-2/3c per dozen?
+
+      6)1800
+       _____
+       $3.00
+
+_Example_. What cost 10 pounds butter at 25c per pound?
+
+      4)1000
+       -----
+       $2.50
+
+Or, if the pounds are equal parts of one hundred and the price is
+not, then the same result may be obtained by dividing the price by the
+equivalent of the quantity as seen in the table; thus, in the above
+case, if the price were 10c and the number of pounds 25, it would be
+worked just the same.
+
+_Example_. Find the cost of 50 yards of gingham at 14c a yard.
+
+      2)1400
+       -----
+       $7.00
+
+When the price is one dollar and twenty-five cents, fifty cents, or
+any number found in the table, the result may be quickly found by
+finding the price for the extra cents, as in the above examples, and
+then adding this to the number of pounds or yards and calling the
+result dollars.
+
+_Example_. Find the cost of 20 bushels potatoes at $1.12-1/2 per
+bushel.
+
+      8)2000
+         250
+       -----
+      $22.50
+
+If the price is $2 or $3 instead of $1, then the number of bushels
+must first be multiplied by 2 or 3, as the case may be.
+
+_Example_. Find the cost of 6 hats at $4.33-1/3 apiece.
+
+      3)600
+        4
+      ------
+       24.00
+        2.00
+      ------
+      $26
+
+When 125 or 250 are multipliers add three ciphers and divide by 8 and
+4 respectively.
+
+To multiply a number consisting of two figures by 11, write the sum of
+the two figures between them.
+
+_Example_. Multiply 53 by 11. Ans. 583.
+
+If the sum of the two numbers exceeds 10 then the units only must
+be placed between and the tens figure carried and added to the next
+figure to the left.
+
+_Example_. Multiply 87 by 11. Ans. 957.
+
+
+FRACTIONS.
+
+Fractional parts of a cent should never be despised. They often make
+fortunes, and the counting of all the fractions may constitute the
+difference between the rich and the poor man. The business man readily
+understands the value of the fractional part of a bushel, yard, pound,
+or cent, and calculates them very sharply, for in them lies perhaps
+his entire profit.
+
+TO REDUCE A FRACTION TO ITS SIMPLEST FORM.
+
+Divide both the numerator and denominator by any number that will
+leave no remainder and repeat the operation until no number will
+divide them both.
+
+_Example_. The simplest form of 36/45 is found by dividing by 9 = 4/5.
+
+To reduce a whole number and a fraction, as 4-1/2, to fractional form,
+multiply the whole number by the denominator, add the numerator and
+write the result over the denominator. Thus, 4 X 2 = 8 + = 9 placed
+over 2 is 9/2.
+
+TO ADD FRACTIONS.
+
+Reduce the fractions to like denominators, add their numerators and
+write the denominator under the result.
+
+_Example_. Add 2/3 to 3/4.
+
+2/3 = 8/12, 3/4 = 9/12, 8/12 + 9/12 = 17/12 = 1-5/12. Ans.
+
+TO SUBTRACT FRACTIONS.
+
+Reduce the fractions to like denominators, subtract the numerators and
+write the denominators under the result.
+
+_Example_. Find the difference between 4/5 and 3/4.
+
+4/5 = 16/20, 3/4 = 15/20, 16/20-15/20 = 1/20. Ans.
+
+TO MULTIPLY FRACTIONS.
+
+Multiply the numerators together for a new numerator and the
+denominators together for a new denominator.
+
+_Example_. Multiply 7/8 by 5/6.
+
+7/8 x 5/6 = 35/48. Ans.
+
+TO DIVIDE FRACTIONS.
+
+Multiply the dividend by the divisor inverted.
+
+_Example_. Divide 7/8 by 5/6.
+
+7/8 X 6/5 = 42/40. Reduced to simple form by dividing by 2 is 21/20 =
+[Transcriber's Note: The original text reads '1^{1}'] 1-1/20. Ans.
+
+TO MULTIPLY MIXED NUMBERS.
+
+When two numbers are to be multiplied, one of which contains a
+fraction, first multiply the whole numbers together, then multiply the
+fraction by the other whole number, add the two results together for
+the correct answer.
+
+_Example_. What cost 5-1/3 yards at 18c a yard?
+
+                 18c
+                  5-1/3
+                ---
+      18 x 5   = 90
+      18 x 1/3 =  6
+                ---
+                 96c
+
+When both numbers contain a fraction,
+
+First, multiply the whole numbers together,
+
+Second, multiply the, lower whole number by the upper fraction;
+
+Third, multiply the upper whole number by the lower fraction;
+
+Fourth, multiply the fractions together;
+
+Fifth, add all the results for the correct answer.
+
+_Example_. What cost 12-2/3 pounds of butter at 18-3/4c per pound?
+
+                          18-3/4
+                          12-2/3
+                        -------
+              18 X 12  = 216
+              12 x 3/4 =   9
+              18 X 2/3 =  12
+      3/4 X 2/3 = 6/12 =     1/2
+                        -------
+                       $2.37-1/2
+
+Common fractions may often be changed to decimals very readily, and
+the calculations thereby made much easier.
+
+TO CHANGE COMMON FRACTIONS TO DECIMALS.
+
+Annex one or more ciphers to the numerator and divide by the
+denominator.
+
+_Example_. Change 3/4 to a decimal. Ans. .75.
+
+We add two ciphers to the 3, making it 300, and divide by 4, which
+gives us.75. In the same way 1/2 =.5, or 3/4 =.75, and so on. When a
+quantity is in dollars and fractions of a dollar, the fractions should
+always be thus reduced to cents and mills.
+
+
+       *       *       *       *       *
+
+TWENTY THOUSAND THINGS WORTH KNOWING.
+
+
+RELATIVE HARDNESS OF WOODS.
+
+Taking shell bark hickory as the highest standard of our forest trees,
+and calling that 100, other trees will compare with it for hardness as
+follows:
+
+      Shell Bark Hickory    100
+      Pignut Hickory         96
+      White Oak              84
+      White Ash              77
+      Dogwood                75
+      Scrub Oak              73
+      White Hazel            72
+      Apple Tree             70
+      Red Oak                69
+      White Beech            65
+      Black Walnut           65
+      Black Birch            62
+      Yellow Oak             60
+      Hard Maple             56
+      White Elm              58
+      Red Cedar              56
+      Wild Cherry            55
+      Yellow Pine            54
+      [Transcriber's Note: The original text reads 'Chesnut']
+      Chestnut               52
+      Yellow Poplar          51
+      [Transcriber's Note: The original text reads 'Buternut']
+      Butternut              43
+      White Birch            43
+      White Pine             30
+
+Timber intended for posts is rendered almost proof against rot by
+thorough seasoning, charring and immersion in hot coal tar.
+
+The slide of Alpnach, extending from Mount Pilatus to Lake Lucerne,
+a distance of 8 miles, is composed of 25,000 trees, stripped of their
+bark, and laid at an inclination of 10 to 18 degrees. Trees placed in
+the slide rush from the mountain into the lake in 6 minutes.
+
+The Alps comprise about 180 mountains, from 4,000 to 15,732 feet high,
+the latter being the height of Mount Blanc, the highest spot in Europe.
+The summit is a sharp ridge, like the roof of a house, consisting of
+nearly vertical granite rocks. The ascent requires 2 days, 6 or 8 guides
+are required, and each guide is paid 100 francs ($20.00). It was
+ascended by two natives, Jacques Belmat and Dr. Packard, August 8, 1786,
+at 6 a.m. They staid up 30 minutes, with the thermometer at 14 degrees
+below the freezing point. The provisions froze in their pockets; their
+faces were frost-bitten, lips swollen, and their sight much weakened,
+but they soon recovered on their descent. De Saussure records in his
+ascent August 2, 1760, that the color of the sky was deep blue; the
+stars were visible in the shade; the barometer sunk to 16.08 inches
+(being 27.08 in Geneva) the thermometer was 26-1/2 degrees, in the sun
+29 degrees (being 87 degrees at Geneva). The thin air works the blood
+into a high fever, you feel as if you hardly touched the ground, and you
+scarcely make yourself heard. A French woman, Mademoiselle d'Angeville,
+ascended in September, 1840, being dragged up the last 1,200 feet by
+guides, and crying out: "If I die, carry me to the top." When there, she
+made them lift her up, that she might boast she had been higher than any
+man in Europe. The ascent of these awful solitudes is most perilous,
+owing to the narrow paths, tremendous ravines, icy barriers, precipices,
+etc. In many places every step has to be cut in the ice, the party being
+tied to each other by ropes, so that if one slips he may be held up by
+the rest, and silence is enforced, lest the noise of talking should
+dislodge the avalanches of the Aiguille du Midi. The view from the
+mountain is inexpressibly grand. On the Alps the limit of the vine is an
+elevation of 1,600 feet; below 1,000 feet, figs, oranges and olives are
+produced. The limit of the oak is 3,800 feet, of the [Transcriber's Note:
+The original text reads 'chesnut'] chestnut 2,800 feet,of the pine 6,500
+feet, of heaths and furze to 8,700 and 9,700 feet; and perpetual snow
+exists at an elevation of 8,200 feet.
+
+On the Andes, in lat. 2 degrees, the limit of perpetual snow is 14,760
+feet; in Mexico, lat. 19 degrees, the limit is 13,800 feet; on the
+peak of Teneriffe, 11,454 feet; on Mount Etna, 9,000 feet; on the
+Caucasus, 9,900 feet; in the Pyrenees, 8,400 feet; in Lapland,
+3,100 feet; in Iceland, 2,890 feet. The walnut ceases to grow at an
+elevation of 3,600 feet; the yellow pine at 6,200 feet; the ash at
+4,800 feet, and the fir at 6,700 feet. The loftiest inhabited spot
+on the globe is the Port House of Ancomarca, on the Andes, in
+Peru, 16,000 feet above the level of the sea. The 14th peak of the
+Himalayas, in Asia, 25,659 feet high, is the loftiest mountain in the
+world.
+
+Lauterbrunnen is a deep part of an Alpine pass, where the sun hardly
+shines in winter. It abounds with falls, the most remarkable of which
+is the Staubbach, which falls over the Balm precipice in a drizzling
+spray from a height of 925 feet; best viewed in the morning sun or by
+moonlight. In general, it is like a gauze veil, with rainbows dancing
+up and down it, and when clouds hide the top of the mountain, it seems
+as poured out of the sky.
+
+In Canada, the falls of Montmorenci are 250 feet high, the falls of
+Niagara (the Horse Shoe Falls) are 158 feet high and 2,000 feet wide,
+the American Falls arc 164 feet high and 900 feet wide. The Yosemite
+Valley Falls are 2,600 feet high, and the Ribbon Falls of the Yosemite
+are 3,300 feet high. The waterfall of the Arve, in Bavaria, is 2,000
+feet.
+
+THE PERIODS OF GESTATION are the same in the horse and ass or eleven
+months each, camel 12 months, elephant 2 years, lion 5 months, buffalo
+12 months, in the human female 9 months, cow 9 months, sheep 5 months,
+dog 9 weeks, cat 8 weeks, sow 16 weeks, she wolf from 90 to 95 days.
+The goose sits 30 days, swans 42, hens 21, ducks 30, peahens and
+turkeys 28, canaries 14, pigeons 14, parrots 40 days.
+
+AGES OF ANIMALS, ETC.--Elephant 100 years and upward, Rhinoceros 20,
+Camel 100, Lion 25 to 70, Tigers, Leopards, Jaguars and Hyenas (in
+confinement) about 25 years, Beaver 50, deer 20, wolf 20, Fox 14 to
+16, Llamas 15, Chamois 25, Monkeys and Baboons 16 to 18 years, Hare 8,
+Squirrel 7, Rabbit 7, Swine 25, Stag under 50, Horse 30, Ass 30, Sheep
+under 10, Cow 20, Ox 30, Swans, Parrots and Ravens 200, Eagle 100,
+Geese 80, Hens and Pigeons 10 to 16, Hawks 36 to 40, Cranes 24,
+Blackbird 10 to 12, Peacock 20, Pelican 40 to 50, Thrush 8 to 10, Wren
+2 to 3, Nightingale 15, Blackcap 15, Linnet 14 to 23, Goldfinch 20 to
+24, Redbreast 10 to 12, Skylark 10 to 30, Titlark 5 to 6, Chaffinch
+20 to 24, Starling 10 to 12, Carp 70 to 150, Pike 30 to 40, Salmon 16,
+Codfish 14 to 17, Eel 10, Crocodile 100, Tortoise 100 to 200, Whale
+estimated 1,000, Queen Bees live 4 years, Drones 4 months, Working
+Bees 6 months.
+
+The melody of singing birds ranks as follows: The nightingale first,
+then the linnet, titlark, sky lark and wood lark. The mocking bird has
+the greatest powers of imitation, the robin and goldfinch are superior
+in vigorous notes.
+
+The condor of Peru has spread wings 40 feet, feathers 20 feet, quills
+8 inches round.
+
+In England, a quarter of wheat, comprising 8 bushels, yields 14
+bushels 2-1/2 pecks, divided into seven distinct kinds of flour, as
+follows: Fine flour, 5 bushels 3 pecks; bran, 3 bushels; twenty-penny,
+3 bushels; seconds, 2 pecks; pollard, 2 bushels; fine middlings, 1
+peck; coarse ditto, 1 peck.
+
+The ancient Greek phalanx comprised 8,000 men, forming a square
+battalion, with spears crossing each other, and shields united.
+
+The Roman legion was composed of 6,000 men, comprising 10 cohorts of
+600 men each, with 300 horsemen.
+
+The ancient battering ram was of massive timber, 60 to 100 feet long,
+fitted with an iron head. It was erected under shelter to protect the
+60 or 100 men required to work it. The largest was equal in force to a
+36-lb. shot from a cannon.
+
+Pile Driving on Sandy Soils.--The greatest force will not effect a
+penetration exceeding 15 feet.
+
+Various Sizes of Type.--It requires 205 lines of Diamond type to make
+12 inches, of Pearl 178, of Ruby 166, of Nonpareil 143, of Minion 128,
+of Brevier 112-1/2, of Bourgeois 102-1/2, of Long Primer 89, of Small
+Pica 83, of Pica 71-1/2, of English 64.
+
+Wire ropes for the transmission of power vary in size from 3/8 to 7/8
+inch diam. For from 3 to 300 horse power; to promote flexibility, the
+rope, made of iron, steel, or copper wire, as may be preferred, is
+provided with a core of hemp, and the speed is 1 mile per minute, more
+or less, as desired. Tho rope should run on a well-balanced, grooved,
+cast iron wheel, of from 4 to 15 feet diam., according as the
+transmitted power ranges from 3 to 300 horse; the groove should be
+well cushioned with soft material, as leather or rubber, for the
+formation of a durable bed for the rope. With good care the rope will
+last from 3 to 5 years.
+
+Cannon balls go furthest at an elevation of 30 degrees, and less as
+the balls are less; the range is furthest when fired from west to east
+in the direction of the earth's motion, which for the diurnal rotation
+on its axis, is at the rate of 1,037 miles per hour, and in its orbit,
+66,092 miles.
+
+The air's resistance is such that a cannon ball of 3 lbs. weight,
+diameter, 2.78 ins. Moving with a velocity of 1,800 feet per second,
+is resisted by a force equal to 156 lbs.
+
+Bricklayers ascend ladders with loads of 90 lbs., 1 foot per second.
+There are 484 bricks in a cubic yard, and 4,356 in a rod.
+
+A power of 250 tons is necessary to start a vessel weighing 3,000 tons
+over greased slides on a marine railway, when in motion, 150 tons only
+is required.
+
+A modern dredging machine, 123 ft. long, beam 26 ft., breadth over
+all, 11 ft., will raise 180 tons of mud and clay per hour, 11 feet
+from water-line.
+
+In tanning, 4 lbs. of oak bark make 1 lb. of leather.
+
+Flame is quenched in air containing 3 per cent, of carbonic acid; the
+same percentage is fatal to animal life.
+
+100 parts of oak make nearly 23 of charcoal; beech 21, deal 19, apple
+23.7, elm 23, ash 25, birch 24, maple 22.8, willow 18, poplar 20, red
+pine 22.10, white pine 23. The charcoal used in gunpowder is made from
+willow, alder, and a few other woods. The charred timber found in the
+ruins of Herculaneum has undergone no change in 1,800 years.
+
+Four volumes of nitrogen and one of oxygen compose atmospheric air in
+all localities on the globe.
+
+Air extracted from pure water, under an air pump, contains 34.8 per
+cent. of oxygen. Fish breathe this air, respiring about 35 times per
+minute. The oxhydrogen lime light may be seen from mountains at the
+distance of 200 miles round.
+
+Lightning is reflected 150 to 200 miles.
+
+1,000 cubic feet of 13 candle gas is equivalent to over 7 gals. of sperm
+oil, 52.9 lbs. of tallow candles, and over 44 lbs. of sperm candles.
+
+The time occupied by gas in traveling from a gas well (in
+Pennsylvania) through 32 miles of pipe was 22 minutes, pressure at the
+well was 55 lbs. per inch, pressure at discharge 49 lbs.
+
+At birth, the beats of the pulse are from 165 to 104, and the
+inspirations of breath from 70 to 23. From 15 to 20, the pulsations
+are from 90 to 57, the inspirations, from 24 to 16; from 29 to 50, the
+pulsations are 112 to 56, the inspirations 23 to 11. In usual states
+it is 4 to 1. The action of the heart distributes 2 ozs. of blood from
+70 to 80 times in a minute.
+
+The mean heat of the human body is 98 degs. and of the skin 90 degs.
+Tea and coffee are usually drank at 110 degs. The deepest coal mine
+in England is at Killingworth, near Newcastle, and the mean annual
+temperature at 400 yards below the surface is 77 degrees, and at 300
+yards 70 degrees, while at the surface it is but 48 degrees, being 1
+degree of increase for every 15 yards. This explains the origin of hot
+springs, for at 3,300 yards the heat would be equal to boiling water,
+taking 20 yards to a degree. The heat of the Bath waters is 116
+degrees, hence they would appear to rise 1,320 yards.
+
+Peron relates that at the depth of 2,144 feet in the sea the
+thermometer falls to 45 degrees, when it is 86 degrees at the surface.
+
+Swemberg and Fourier calculate the temperature of the celestial spaces
+at 50 degrees centigrade below freezing.
+
+In Northern Siberia the ground is frozen permanently to the depth of
+660 feet, and only thaws to the extent of 3 or 4 feet in summer. Below
+660 feet internal heat begins.
+
+River water contains about 30 grs. of solid matter in every cubic
+foot. Fresh water springs of great size abound under the sea. Perhaps
+the most remarkable springs exist in California, where they are noted
+for producing sulphuric acid, ink, and other remarkable products.
+
+St. Winifred's Well, in England, evolves 120 tons of water per minute,
+furnishing abundant water power to drive 11 mills within little more
+than a mile.
+
+The French removed a red granite column 95 feet high, weighing 210
+tons, from Thebes, and carried it to Paris. The display of costly
+architectural ruins at Thebes is one of the most astonishing to be
+seen anywhere in the world. The ruins and costly buildings in old
+Eastern countries, are so vast in their proportions and so many in
+number that it would require volumes to describe them.
+
+Babel, now called Birs Nimroud, built at Babylon by Belus, was used as
+an observatory and as a temple of the Sun. It was composed of 8
+square towers, one over the other, in all 670 feet high, and the same
+dimensions on each side on the ground.
+
+The Coliseum at Rome, built by Vespasian for 100,000 spectators, was
+in its longest diameter 615-5 feet, and in the shortest 510, embraced
+5-1/2 acres, and was 120 feet high. Eight aqueducts supplied ancient
+Rome with water, delivering 40 millions of cubit feet daily. That
+of Claudia was 47 miles long and 100 feet high, so as to furnish the
+hills. Martia was 41 miles, of which 37 were on 7,000 acres 70 feet
+high. These vast erections would never have been built had the Romans
+known that water always rises to its own level.
+
+The Temple of Diana, at Ephesus, was 425 feet long and 225 feet broad,
+with 127 columns, 60 feet high, to support the roof. It was 220 years
+in building.
+
+Solomon's Temple, built B.C. 1014, was 60 cubits or 107 feet in
+length, the breadth 20 cubits or 36 feet, and the height 30 cubits or
+54 feet. The porch was 36 feet long and 18 feet wide.
+
+The largest one of the Egyptian pyramids is 543 feet high, 693 feet on
+the sides, and its base covers 11 acres. The layers of stones are 208
+in number. Many stones are over 30 feet long, 4 broad and 3 thick.
+
+The Temple of Ypsambul, in Nubia, is enormously massive and cut out of
+the solid rock. Belzoni found in it 4 immense figures, 65 feet high,
+25 feet over the shoulders, with a face of 7 feet and the ears over 3
+feet.
+
+Sesostris erected in the temple in Memphis immense statues of himself
+and his wife, 50 feet high, and of his children, 28 feet.
+
+In the Temple of the Sun, at Baalbec, are stones more than 60 feet
+long, 24 feet thick and 16 broad, each embracing 23,000 cubic feet,
+cut, squared, sculptured, and transported from neighboring quarries.
+Six enormous columns are each 72 feet high, composed of 3 stones 7
+feet in diameter. Sesostris is credited with having transported from
+the mountains of Arabia a rock 32 feet wide and 240 feet long.
+
+The engineering appliances used by the ancients in the movement of
+these immense masses are but imperfectly understood at the present
+day.
+
+During modern times, a block of granite weighing 1,217 tons, now used
+as the pedestal of the equestrian statute of Peter the Great, at St.
+Petersburg, was transported 4 miles by land over a railway, and 13
+miles in a vast caisson by water. The railway consisted of two lines
+of timber furnished with hard metal grooves; between these grooves
+were placed spheres of hard brass about 6 inches in diameter. On these
+spheres the frame with its massive load was easily moved by 60 men,
+working at capstans with treble purchase blocks.
+
+In 1716 Swedenborg contrived to transport (on rolling machines of his
+own invention) over valleys and mountains, 2 galleys, 5 large boats
+and 1 sloop, from Stromstadt to Iderfjol (which divides Sweden from
+Norway on the South), a distance of 14 miles, by which means Charles
+XII. was able to carry on his plans, and under cover of the galleys
+and boats to transport on pontoons his heavy artillery to the very
+walls of Frederickshall.
+
+Belzoni considered the tract between the first and second cataract of
+the Nile as the hottest on the globe, owing to there being no rain.
+The natives do not credit the phenomenon of water falling from above.
+Hence it is that all monuments are so nicely preserved. Buckingham
+found a building left unfinished about 4,000 years ago, and the chalk
+marks on the stones were still perfect.
+
+Pompey's Pillar is 92 feet high, and 27-1/2 round at the base.
+
+Water is the absolute master, former and secondary agent of the power
+of motion in everything terrestrial. It is the irresistible power
+which elaborates everything, and the waters contain more organized
+beings than the land.
+
+Rivers hold in suspension 100th of their volume (more or less) of mud,
+so that if 36 cubic miles of water (the estimated quantity) flow daily
+into the sea, 0.36 cubic miles of soil are daily displaced. The Rhine
+carries to the sea every day 145,980 cubic feet of mud. The Po carries
+out the land 228 feet per annum, consequently Adria which 2,500 years
+ago was on the sea, is now over 20 miles from it.
+
+The enormous amount of alluvium deposited by the Mississippi is almost
+incalculable, and constantly renders necessary extensive engineering
+operations in order to remove the impediments to navigation.
+
+As an exponent of the laws of friction, it may be stated that a square
+stone weighing 1,080 lbs. which required a force of 758 lbs. to drag
+it along the floor of a quarry, roughly chiseled, required only a
+force of 22 lbs. to move it when mounted on a platform and rollers
+over a plank floor.
+
+The flight of wild ducks is estimated at 90 miles per hour, that of the
+swift at 200 miles, carrier pigeons 38 miles, swallows 60 miles,
+migratory birds have crossed the Mediterranean at a speed of 120 miles
+per hour.
+
+The Nile has a fall of 6 ins. in 1,000 miles. The rise of the river
+commences in June, continuing until the middle of August, attaining
+an elevation of from 24 to 26 feet, and flowing the valley of Egypt 12
+miles wide. In 1829 it rose to 26 cubits, by which 30,000 persons were
+drowned. It is a terrible climate to live in, owing to the festering
+heat and detestable exhalations from the mud, etc., left on the
+retiring of the Nile, which adds about 4 inches to the soil in a
+century, and encroaches on the sea 16 feet every year. Bricks have
+been found at the depth of 60 feet, showing the vast antiquity of the
+country. In productiveness of soil it is excelled by no other in the
+world.
+
+How to Splice a Belt in Order to Make it Run Like an Endless
+Belt.--Use the toughest yellow glue prepared in the ordinary way,
+while hot, stirring in thoroughly about 20 per cent of its weight of
+tannic acid, or extract of tan bark. Apply to the splice and quickly
+clamp together. The splice should be made of scarfed edges extending
+3 to 6 inches back, according to thickness of belt. The surface to be
+perfectly clean and free from oil.
+
+How Many Pounds of Coal it Requires to Maintain Steam of One-Horse
+Power per Hour.--Anthracite 1-1/2 to 5 pounds, according to the
+economy of boiler and engine. Bituminous and anthracite coal are very
+nearly equal for equal qualities. They both vary from 7 to 10 pounds
+of water evaporated per pound of coal from a temperature of 212
+degrees.
+
+A Formula for Collodio-bromide Emulsion that is Rapid.--Ether s.g.
+0.720, 4 fluid ounces; alcohol s.g. 0.820, 2-1/2 fluid ounces;
+pyroxyline, 40 grains; castile soap dissolved in alcohol, 30 grains;
+bromide of ammonium and cadmium, 56 grains.
+
+How to Deaden the Noise of Steam While Blowing off Through a Wrought
+Iron Stand Pipe.--The sound may be much modified by enlarging the end
+of the pipe like a trumpet or cone; which should be long, 20 or 30
+times the diameter of the pipe, opening to 4 or 5 times its initial
+size.
+
+Why Fusible Plugs are Put in the Crown Sheet of Locomotive
+Boilers.--To save the crown sheet from burning in case of low water,
+when the plug melts and lets the steam and water into the fire chamber
+to dampen and put out the fire as well as to make an alarm. They
+may also be employed on other forms of boilers, and are much used in
+connection with whistles for low-water alarms only. Boilers should not
+be blown out for cleaning with fire under them or while the walls
+(if set in brick) are hot enough to do damage to the iron shell.
+Locomotive boilers may be blown out very soon after the fire is
+entirely removed. All brick-set boilers should be left several hours
+after the fire is drawn before blowing off for cleaning.
+
+How to Lace a Quarter Turn Belt so as to Have an Equal Strain on Both
+Edges of the Belt.--Begin on the outside of the belt at the middle,
+pass one end of the lacing through one end of the belt and bring
+it out through the corresponding hole of the other end of the belt,
+laying it diagonally off to the left. Now pass the other end of the
+lacing through the hole last used, and carry it over the first strand
+of the lacing on the inside of the belt, passing it through the first
+hole used, and lay it diagonally off to the right. Now proceed to pass
+the lacing through the holes of the belt in a zigzag course, leaving
+all the strands inside the belt parallel with the belt, and all the
+strands outside the belt oblique. Pass the lace twice through the
+holes nearest the edge of the belt, then return the lace in the
+reverse order toward the center of the belt, so as to cross all the
+oblique strands, and make all the inside strands double. Finally
+pass the end of the lacing through the first hole used, then outward
+through an awl hole, then hammering it down to cause it to hold. The
+left side is to be laced in a similar way.
+
+A Useful Hint to Draughtsmen.--To strain drawing paper on a board, cut
+the paper to the size required, lay it on the board face downwards and
+thoroughly wet the surface with a damp sponge or brush, then turn it
+over and wet the face in the same way; roll it up tightly and let
+it stay so for five or six minutes, unroll it, and turn up the edges
+about an inch all around. Take liquid glue (Jackson's is the best) and
+apply it carefully to the edges, then turn them down, and with a paper
+knife press them to the board all around. Put the board in an inclined
+position where it is not too dry or warm, or the paper will dry too
+fast and tear. If it is allowed to dry slowly the surface will be
+perfectly even and smooth, and a pleasure to draw upon.
+
+Joints for Hot Water Pipes.--Sal-ammoniac, 2 oz.; sublimed sulphur,
+1 oz.; cast-iron filings, 1 lb. Mix in a mortar, and keep the powder
+dry. When it is to be used, mix it with twenty times its weight of
+clean iron filings, and grind the whole in a mortar. Wet with water
+until it becomes of convenient consistence. After a time it becomes as
+hard and strong as any part of the metal.
+
+When the Process of Galvanizing Iron was First Known.--A. The process
+of coating iron with zinc, or zinc and tin, is a French invention, and
+was patented in England in 1837.
+
+A Timber Test.--The soundness of timber may be ascertained by placing
+the ear close to one end of the log, while another person delivers a
+succession of smart blows with a hammer or mallet upon the opposite
+end, when a continuance of the vibrations will indicate to an
+experienced ear even the degree of soundness. If only a dull thud
+meets the ear, the listener may be certain that unsoundness exists.
+
+Useful Hints and Recipes.--Following is a comparative statement of the
+toughness of various woods.--Ash, 100; beech, 85; cedar of Lebanon,
+84; larch, 83; sycamore and common walnut, each, 68; occidental plane,
+66; oak, hornbeam and Spanish mahogany, each, 62; teak and acacia,
+each, 58; elm and young chestnut, 52.
+
+An [Transcriber's Note: The original text reads 'ingenius'] ingenious
+device for stretching emery cloth for use in the workshop consists of a
+couple of strips of wood about 14 in. long, hinged longitudinally, and
+of round, half-round, triangular, or any other shape in cross section.
+On the inside faces of the wood strips are pointed studs, fitting into
+holes on the opposite side. The strip of emery cloth is laid on to one
+set of the studs, and the file, as it is called, closed, which fixes the
+strip on one side. It is then similarly fixed on the other side, and
+thus constitutes what is called an emery file and which is a handy and
+convenient arrangement for workshop use.
+
+Method of making Artificial Whetstones.--Gelatine of good quality is
+dissolved in its own weight of water, the operation being conducted in
+a dark room. To the solution one and a half per cent. of bichromate
+of potash is added, which has previously been dissolved in a little
+water. A quantity of very fine emery, equal to nine times the weight
+of the gelatine, is [Transcriber's Note: The original text reads
+'itimately'] intimately mixed with the gelatine solution.
+Pulverized flint may be substituted for emery. The mass is molded into
+any desired shape, and is then consolidated by heavy pressure. It is
+dried by exposure to strong sunlight for several hours.
+
+How to Toughen Paper.--A plan for rendering paper as tough as wood or
+leather has been recently introduced; it consists in mixing chloride of
+zinc with the pulp in the course of manufacture. It has been found that
+the greater the degree of concentration of the zinc solution, the
+greater will be the toughness of the paper. It can be used for making
+boxes and for roofing.
+
+How to Mend a Broken File.--There is no tool so easily broken as the
+file that the machinist has to work with, and is about the first thing
+that snaps when a kit of tools gets upset upon the cross-beam of a
+machine or a tool board from the bed of an engine lathe. It cannot
+even be passed from one workman to another without being broken, if
+the file is a new one or still good for anything, if an apprentice has
+got anything to do with it, and they are never worth mending, however
+great may be their first cost, unless the plaster of Paris and lime
+treatment can make a perfect weld without injuring the steel or
+disturbing the form of the teeth. Steel that is left as hard as a file
+is very brittle, and soft solder can hold as much on a steady pull
+if it has a new surface to work from. Take a file, as soon as it is
+broken, and wet the break with zinc dissolved in muriatic acid, and
+then tin over with the soldering iron. This must be done immediately
+as soon as the file is broken, as the break begins to oxydize when
+exposed to the air. And in an hour or two will gather sufficient to
+make it impossible for the parts to adhere. Heat the file as warm as
+it will bear without disturbing its temper as soon as well tinned,
+and press the two pieces firmly together, squeezing out nearly all the
+solder, and hold in place until the file cools. This can be done
+with very little to trim off, and every portion of the break fitting
+accurately in place. Bring both pieces in line with each other, and,
+for a file, it is as strong in one place as in another, and is all
+that could be asked for under the very best of welding treatment.
+
+What will Fasten Pencil Markings, to Prevent Blurring.--Immerse paper
+containing the markings to be preserved in a bath of clear water, then
+flow or immerse in milk a moment; hang up to dry. Having often had
+recourse to this method, in preserving pencil and crayon drawings, I
+will warrant it a sure cure.
+
+How to Transfer Newspaper Prints to Glass.--First coat the glass with
+dammar varnish, or else with Canada balsam, mixed with an equal volume
+of oil of turpentine, and let it dry until it is very sticky, which
+takes half a day or more. The printed paper to be transferred should
+be well soaked in soft water, and carefully laid upon the prepared
+glass, after removing surplus water with blotting paper, and pressed
+upon it, so that no air bubbles or drops of water are seen underneath.
+This should dry a whole day before it is touched; then with wetted
+fingers begin to rub off the paper at the back. If this be skillfully
+done, almost the whole of the paper can be removed, leaving simply the
+ink upon the varnish. When the paper has been removed, another coat of
+varnish will serve to make the whole more transparent. This recipe is
+sold at from $3 to $5 by itinerants.
+
+A Liquid Cement for Cementing Leather, that Will Not be Affected by
+the Action of Water.--A good cement for splicing leather is gutta
+percha dissolved in carbon disulphide, until it is of the thickness
+of treacle; the parts to be cemented must first be well thinned down,
+then pour a small quantity of the cement on both ends, spreading it
+well so as to fill the pores of the leather; warm the parts over a
+fire for about half a minute, apply them quickly together, and hammer
+well. The bottle containing the cement should be tightly corked, and
+kept in a cool place.
+
+The Quickest and Best Way to Drill Holes for Water Pipes in Rough
+Plate Glass.--Use a hardened (file temper) drill, with spirits of
+turpentine and camphor to make the drill bite. A broken file in a
+breast brace will do good work if a power drill is not obtainable.
+
+A Recipe for Making Printers' Inks.--For black ink: Take of balsam of
+copaiba (pure), 9 ounces; lamp black, 3 ounces; indigo and Prussian
+blue, of each half an ounce; Indian red, 3/4 ounce; yellow soap (dry),
+3 ounces; grind the mixture to an impalpable smoothness by means of
+a stone and muller. Canada balsam may be substituted for balsam of
+copaiba where the smell of the latter is objectionable, but the ink
+then dries very quickly. The red inks are similarly made by using such
+pigments as carmine, lakes, vermilion, chrome yellow, red lead, orange
+red, Indian red and Venetian red.
+
+A Cement to Stick White Metal Tops on Glass Bottles.--One of the best
+cap cements consists of resin, 5 ounces; beeswax, 1 ounce; red ocher
+or Venetian red in powder, 1 ounce. Dry the earth thoroughly on
+a stove at a temperature above 212¡ Fah. Melt the wax and resin
+together, and stir in the powder by degrees. Stir until cold, lest the
+earthy matter settle to the bottom.
+
+The Correct Meaning of the Tonnage of a Vessel.--The law defines very
+carefully how the tonnage of different vessels shall be calculated.
+An approximate rule for finding the gross tonnage is to multiply the
+length of keel between perpendiculars by the breadth of vessel and
+depth of hold, all in feet, and dividing the product by 100. It is
+generally assumed that 40 cubic feet shall constitute a ton, and the
+tonnage of a vessel is considered to be the multiple of this ton,
+which most closely corresponds with the internal capacity of the
+vessel.
+
+A Recipe for Re-inking Purple Type Ribbons.--Use: Aniline violet, 1/4
+ounce; pure alcohol, 15 ounces; concentrated glycerine, 15 ounces.
+Dissolve the aniline in the alcohol, and add the glycerine.
+
+The Process of Giving a Tempered-Blue Color to the Steel Plate and
+Malleable Iron Castings of a Roller Skate.--In order to obtain an even
+blue, the work must have an even finish, and be made perfectly clean.
+Arrange a cast-iron pot in a fire so as to heat it to the temperature
+of melted lead, or just below a red heat. Make a flat bottom basket of
+wire or wire cloth to sit in the iron box, on which place the work
+to be blued, as many pieces as you may find you can manage, always
+putting in pieces of about the same thickness and size, so that they
+will heat evenly. Make a bail to the basket, so that it can be easily
+handled. When the desired color is obtained, dip quickly in hot water
+to stop the progress of the bluing, for an instant only, so that
+enough heat may be retained to dry the articles. A cover to the iron
+box may sometimes be used to advantage to hasten the heating. Another
+way, much used, is to varnish the work with ultramarine varnish, which
+may be obtained from the varnish makers.
+
+Cement to Mend Iron Pots and Pans.--Take two parts of sulphur and one
+part, by weight, of fine black lead; put the sulphur in an old iron
+pan, holding it over the fire until it begins to melt, then add the
+lead; stir well until all is mixed and melted; then pour out on an
+iron plate or smooth stone. When cool, break into small pieces. A
+sufficient quantity of this compound being placed upon the crack of
+the iron pot to be mended, can be soldered by a hot iron in the same
+way a tinsmith solders his sheets. If there is a small hole in the
+pot, drive a copper rivet in it, and then solder over it with
+this cement.
+
+The Best Method of Rendering Basement Walls Damp-Proof.--Construct on
+the outside an area wall so that the earth does not rest directly
+against the main wall of the house, but only against the outside wall or
+casing of the area. To form such an area, build a wall half or one brick
+thick parallel to and some 2 or 3 inches from the main wall, and form at
+the bottom a channel or gutter connected with the drains, so that any
+moisture or water finding its way in through the outer casing may be
+conducted away and will not therefore penetrate into the building.
+Thoroughly ventilate the areas by means of air bricks or other suitable
+connections with the outer air, and connect with one another by making
+through connections underneath the floor joists. Be very careful that
+the main wall is laid on a good and efficient damp course. The top of
+the space between the area and main walls may be covered in all around
+the building with bricks--ornamented or otherwise, as preferred--on a
+line just above the ground. Another plan of effecting the same object is
+to dispense with the area wall and in building the brick work to cover
+the whole of the work on the outside with a thick layer of bituminous
+asphalt. The plaster on the inside is in this case often rendered in
+nearly neat Portland cement.
+
+How to Caseharden Large Pieces of Steel.--A box of cast or wrought
+iron should be provided large enough to hold one or two of the pieces,
+with sufficient room all around to pack well with the casehardening
+materials, which may be leather scrap, hoof shavings, or horn
+shavings, slightly burned and pulverized, which may be mixed with
+an equal quantity of pulverized charcoal. Pack the pieces to be
+casehardened in the iron box so as not to touch each other or the box.
+Put an iron cover on the box and lute with clay. Heat gradually in
+a furnace to a full red, keep at an even temperature for from 2 to
+4 hours, raise the heat to a cherry red during the last hour, then
+remove the cover and take out the pieces and plunge endwise vertically
+in water at shop temperature; 2 per cent. of hydrochloric acid in the
+water improves its tempering qualities and gives the metal an even
+gray color.
+
+A Good and Cheap Preparation to Put on Friction Matches.--The igniting
+composition varies with different makers. The following recipes may
+be taken as fairly representative, the first being the best: 1.
+Phosphorus by weight, 1/2 part; potassium chlorate, 4 parts; glue,
+2 parts; whiting, 1 part; finely powdered glass, 4 parts; water, 11
+parts. 2. Phosphorus by weight, 2 parts; potassium chlorate, 5 parts;
+glue, 3 parts; red lead, 1-1/2 parts; water, 12 parts. 3. A German
+mixture for matches. Potassium chlorate, 7.8 parts; lead hyposulphite,
+2.6 parts; gum arabic, 1 part.
+
+To Find How Much Tin Vessels Will Hold.--For the contents of
+cylinders: Square the diameter, and multiply the product by 0.7854.
+Again, multiply by the height (all in inches). Divide the product by
+231 for gallons. For the frustum of a cone: Add together the squares
+of the diameters of large and small ends; to this add the product of
+the diameter of the two ends. Multiply this sum by 0.7854. Multiply
+this product by the height (all in inches). Then divide by 231 for the
+number of gallons.
+
+A Useful Recipe.--For stopping the joints between slates or shingles,
+etc., and chimneys, doors, windows, etc., a mixture of stiff
+white-lead paint, with sand enough to prevent it from running, is
+very good, especially if protected by a covering of strips of lead or
+copper, tin, etc., nailed to the mortar joints of the chimneys, after
+being bent so as to enter said joints, which should be scraped out for
+an inch in depth, and afterward refilled. Mortar protected in the same
+way, or even unprotected, is often used for the purpose, but it is
+not equal to the paint and sand. Mortar a few days old (to allow
+refractory particles of lime to slack), mixed with blacksmith's
+cinders and molasses, is much used for this purpose, and becomes very
+hard and effective.
+
+Test for Hard or Soft Water.--Dissolve a small quantity of good soap
+in alcohol. Let a few drops fall into a glass of water. If it turns
+milky, it is hard; if not, it is soft.
+
+Test for Earthy Matters or Alkali in Water.--Take litmus paper dipped
+in vinegar, and if, on immersion, the paper returns to its true shade,
+the water does not contain earthy matter or alkali. If a few drops of
+syrup be added to a water containing an earthy matter, it will turn
+green.
+
+Test for Carbonic Acid in Water.--Take equal parts of water and
+clear lime water. If combined or free carbonic acid is present, a
+precipitate is seen, to which, if a few drops of muriatic acid be
+added, an effervescence commences.
+
+Test for Magnesia in Water.--Boil the water to a twentieth part of
+its weight, and then drop a few grains of neutral carbonate of ammonia
+into a glass of it, and a few drops of phosphate of soda. If magnesia
+be present, it will fall to the bottom.
+
+Test for Iron in Water.--1. Boil a little nutgall and add to the
+water. If it turns gray or slate, black iron is present. 2. Dissolve
+a little prussiate of potash, and, if iron is present, it will turn
+blue.
+
+Test for Lime in Water.--Into a glass of water put two drops of oxalic
+acid and blow upon it. If it gets milky, lime is present.
+
+Test for Acid in Water.--Take a piece of litmus paper. If it turns
+red, there must be acid. If it precipitates on adding lime water, it
+is carbonic acid. If a blue sugar paper is turned red, it is a mineral
+acid.
+
+Value of Manufactured Steel.--A pound of very fine steel wire to make
+watch springs of, is worth about $4; this will make 17,000 springs,
+worth $7,000.
+
+Horses in Norway have a very sensible way of taking their food, which
+perhaps might be beneficially followed here. They have a bucket of
+water put down beside their allowance of hay. It is interesting to
+see with what relish they take a sip of the one and a mouthful of
+the other alternately, sometimes only moistening their mouths, as
+a rational being would do while eating a dinner of such dry food. A
+broken-winded horse is scarcely ever seen in Norway, and the
+question is if the mode of feeding has not something to do with the
+preservation of the animal's respiratory organs.
+
+The Process of Fastening Rubber Rolls on Clothes Wringer.--1. Clean
+shaft thoroughly between the shoulders or washers, where the rubber goes
+on, 2. Give the shaft a coat of copal varnish, between the shoulders,
+and let it dry. 3. Give shaft coat of varnish and wind shaft tightly as
+possible with five-ply jute twine at once, while varnish is green, and
+let it dry for about six hours. 4. Give shaft over the twine a coat of
+rubber cement, and let it dry for about six hours. 5. Give shaft over
+the twine a second coat of rubber cement, and let it dry for about six
+hours. 6. Remove washer on the short end of shaft, also the cogwheel if
+the shaft has cogs on both ends. 7. See that the rubber rolls are always
+longer than the space between the washers where the rubber goes on, as
+they shrink or take up a little in putting on the shaft. 8. Clean out
+the hole or inside of roll with benzine, using a small brush or swab. 9.
+Put the thimble or pointer on the end of shaft that the washer has been
+removed from, and give shaft over the twine and thimble another coat of
+cement, and stand same upright in a vise. 10. Give the inside or hole of
+roll a coat of cement with a small rod or stick. 11. Pull or force the
+roll on the shaft as quickly as possible with a jerk, then rivet the
+washer on with a cold chisel. 12. Let roll stand and get dry for two or
+three days before using same. Cement for use should be so thick that it
+will run freely; if it gets too thick, thin it with benzine or naphtha.
+
+How to Make Effervescing Solution of Citrate of Magnesia.--Dissolve
+citric acid 400 grains in water 2,000 grains, add carbonate of
+magnesia 200 grains; stir until dissolved. Filter into a 12-ounce
+bottle containing syrup of citric acid 1,200 grains. Add boiled
+and filtered water to fill bottle, drop in bicarbonate of potash in
+crystals 30 grains and immediately cork. Shake until bicarbonate of
+potash is dissolved. The syrup of citric acid is made from citric acid
+8 parts, water 8 parts, spirit of lemon 4 parts, syrup 980 parts.
+
+A Receipt for Making the Black Cement that is Used for Filling Letters
+after They are Cut out in Brass.--Mix asphaltum, brown japan and
+lampblack into a putty-like mass, fill in the spaces, and finally
+clean the edges with turpentine.
+
+Useful Workshop Hints.--Clean and oil leather belts without taking
+them off their pulleys. If taken off they will shrink. Then a piece
+must be put into them and removed again after the belt has run a few
+days. The decay of stone, either in buildings or monuments, may be
+arrested by heating and treating with paraffin mixed with a little
+creosote. A common "paint burner" may be used to heat the stone. Set
+an engine upon three or four movable points, as upon three cannon
+balls. Connect with steam, and exhaust by means of rubber hose. If the
+engine will run up to speed without moving itself back and forth,
+then that engine will run a long time with little repair. If it shakes
+itself around the room, then buy another engine. Safely moving a tall
+mill chimney has been accomplished several times. Chimneys which have
+been caused to lean slightly through settling of the foundation may
+be straightened up again by sawing out the mortar between courses of
+brick at the base. A chimney 100 ft. high and 12 ft. square at the
+base will be varied over 8 in. at the top by the removal of 1 in. at
+the base. When you begin to fix up the mill for cold weather, don't
+forget to put a steam trap in each and every steam pipe which can be
+opened into the atmosphere for heating purposes. For leading steam
+joints, mix the red lead or litharge with common commercial glycerine,
+instead of linseed oil. Put a little carbolic acid in your glue or
+paste pot. It will keep the contents sweet for a long time. Look well
+to the bearings of your shafting engine and machines. Sometimes 25,
+30, 40 and even 50 per cent. of your power is consumed through lack of
+good oil. When you buy a water wheel, be sure to buy one small enough
+to run at full gate while the stream is low during the summer months.
+If you want more power than the small wheel will give, then put in two
+or more wheels of various sizes. When it becomes necessary to trim a
+piece of rubber, it will be found that the knife will cut much more
+readily if dipped in water. When forging a chisel or other cutting
+tool, never upset the end of the tool. If necessary cut it off,
+but don't try to force it back into a good cutting edge. In tubular
+boilers the handholes should be often opened, and all collections
+removed from over the fire. When boilers are fed in front, and are
+blown off through the same pipe, the collection of mud or sediment in
+the rear end should be often removed. Nearly all smoke may be consumed
+without special apparatus, by attending with a little common sense to
+a few simple rules. Suppose we have a battery of boilers, and "soft
+coal" is the fuel. Go to the first boiler, shut the damper nearly up,
+and fire up one-half of the furnace, close the door, open damper, and
+go to the next boiler and repeat the firing. By this method nearly,
+if not quite, all the smoke will be consumed. A coiled spring inserted
+between engine and machinery is highly beneficial where extreme
+regularity of power is required. It is well known that a steam engine,
+in order to govern itself, must run too fast and too slow in order
+to close or open its valves; hence an irregularity of power is
+unavoidable.
+
+A "Paste" Metal Polish for Cleaning and Polishing Brass.--Oxalic acid
+1 part, iron peroxide 15 parts, powdered rottenstone 20 parts, palm
+oil 60 parts, petrolatum 4 parts. See that solids are thoroughly
+pulverized and sifted, then add and thoroughly incorporate oil and
+petrolatum.
+
+Cough Candy or Troches.--Tincture of squills 2 ounces,
+camphorated tincture of opium and tincture of tolu of each 1/4 ounce,
+wine of ipecac 1/2 ounce, oil of gautheria 4 drops, sassafras 3 drops,
+and of anise seed oil 2 drops. The above mixture is to be put into 5
+pounds of candy which is just ready to take from the fire; continue
+the boiling a little longer, so as to form into sticks.
+
+How to Oxidize Silver.--For this purpose a pint of sulphide of
+potassium, made by intimately mixing and heating together 2 parts
+of thoroughly dried potash and 1 part of sulphur powder, is used.
+Dissolve 2 to 3 drachms of this compound in 1-3/4 pints of water, and
+bring the liquid to a temperature of from 155 degrees to 175 degrees
+Fah., when it is ready for use. Silver objects, previously freed from
+dust and grease with soda lye and thorough rinsing in water, plunged
+into this bath are instantly covered with an iridescent film of silver
+sulphide, which in a few seconds more becomes blue black. The objects
+are then removed, rinsed off in plenty of fresh water, scratch
+brushed, and if necessary polished.
+
+Useful Household Recipes.--To purify water in glass vessels and
+aquariums, it is recommended to add to every 100 grammes of water four
+drops of a solution of one gramme of salicylic acid in 300 grammes of
+water. The _Norsk Fiskeritidende_, published at Bergen, Norway, says
+that thereby the water may be kept fresh for three months without
+being renewed. A cement recommended as something which can hardly
+be picked to pieces is made as follows:--Mix equal parts of lime
+and brown sugar with water, and be sure the lime is thoroughly
+air-slacked. This mortar is equal to Portland cement, and is of
+extraordinary strength. For a few weeks' preservation of organic
+objects in their original form, dimensions and color, Professor
+Grawitz recommends a mixture composed of two and a half ounces of
+chloride of sodium, two and three-quarters drachms of saltpetre, and
+one pint of water, to which is to be added three per cent. of boric
+acid. To varnish chromos, take equal quantities of linseed oil and oil
+of turpentine; thicken by exposure to the sun and air until it becomes
+resinous and half evaporated; then add a portion of melted beeswax.
+Varnishing pictures should always be performed in fair weather, and
+out of any current of cold or damp air. A fireproof whitewash can be
+readily made by adding one part silicate of soda (or potash) to
+every five parts of whitewash. The addition of a solution of alum to
+whitewash is recommended as a means to prevent the rubbing off of the
+wash. A coating of a good glue size made by dissolving half a pound of
+glue in a gallon of water is employed when the wall is to be papered.
+The most nourishing steam bath that can be applied to a person who is
+unable to sweat and can take but little food in the stomach:--Produce
+the sweating by burning alcohol under a chair in which the person
+sits, with blanket covering to hold the heat. Use caution and but
+little alcohol. Fire it in a shallow iron pan or old saucer.
+
+Own Your Own Homes.--Every man, whether he is a working man in the
+common acceptation of the word or not, feels a deep interest in the
+management of the affairs of the city, county and State in which he
+lives whenever he owns a home. He is more patriotic, and in many ways is
+a better citizen than the man who simply rents, and who has but little
+if any assurance of how long it will be before he can be ordered to
+move; to which may be added in many cases the saving of more money. Of
+course it requires some economy to lay up a sufficient amount of money
+to purchase and pay for a home; but this very fact, if properly carried
+out after the home is acquired, may be the instrument of furnishing the
+means to commence and prosecute a business upon your own responsibility.
+True, in some cases it will require more economy, perhaps, than we are
+now practicing. But the question with every man, and especially if he is
+the head of a family, is, Can he afford it? That is, can he afford to
+live up his wages as fast as he earns them, without laying up anything
+for the future? If he is the head of a family, he is obliged to pay
+rent, and it does not require very many years of rent paying to make up
+an amount sufficient to purchase and pay for a comfortable home. You
+have to pay the rent. This you say you cannot avoid and be honest. Well,
+you cannot be honest with your family unless you make a reasonable
+attempt to provide them a home of their own in case anything should
+happen to you. And the obligation to do this should be as strong as the
+one to pay rent or provide the other necessaries for the comfort of your
+family. When you own a home you feel a direct interest in public affairs
+that otherwise you might consider were of little interest.
+
+A Formula for Nervous Headache.--Alcohol dilut., 4 ounces; Olei
+cinnamon, 4 minims; Potas. bromid., 5 drachms; Extr. hyoscyam., fl.,
+1-1/2 drachms; Fiat lotio. One to two teaspoonfuls, if required.
+
+How Beeswax is Refined and Made Nice and Yellow.--Pure white wax is
+obtained from the ordinary beeswax by exposure to the influence of
+the sun and weather. The wax is sliced into thin flakes and laid on
+sacking or coarse cloth, stretched on frames, resting on posts to
+raise them from the ground. The wax is turned over frequently and
+occasionally sprinkled with soft water if there be not dew and rain
+sufficient to moisten it. The wax should be bleached in about four
+weeks. If, on breaking the flakes, the wax still appears yellow
+inside, it is necessary to melt it again and flake and expose it a
+second time, or even oftener, before it becomes thoroughly bleached,
+the time required being mainly dependent upon the weather. There is a
+preliminary process by which, it is claimed, much time is saved in the
+subsequent bleaching; this consists in passing melted wax and steam
+through long pipes, so as to expose the wax as much as possible to the
+action of the steam; thence into a pan heated by a steam bath, where
+it is stirred thoroughly with water and then allowed to settle. The
+whole operation is repeated a second and third time, and the wax is
+then in condition to be more readily bleached.
+
+How to Remove a Wart From the Hand.--Take of salicylic acid, 30
+grains; ext. cannabis indic., 10 grains; collodion, 1/2 ounce. Mix and
+apply.
+
+Recipe for Making Camphor Ice in Small Quantities for Home Use.--Melt
+together over a water bath white wax and spermaceti, each 1 ounce;
+camphor, 2 ounces, in sweet almond oil, 1 pound; then triturate until
+the mixture has become homogeneous, and allow one pound of rosewater
+to flow in slowly during the operation.
+
+Recipe for Making Instantaneous Ink and Stain Extractor.--Take of
+chloride of lime 1 pound, thoroughly pulverized, and four quarts
+soft water. The foregoing must be thoroughly shaken when first put
+together. It is required to stand twenty-four hours to dissolve the
+chloride of lime; then strain through a cotton cloth, after which add
+a teaspoonful of acetic acid to every ounce of the chloride of lime
+water.
+
+Removing Paint Spots From Wood.--To take spots of paint off wood, lay
+a thick coating of lime and soda mixed together over it, letting it
+stay twenty-four hours; then wash off with warm water, and the spot
+will have disappeared.
+
+Polishing Plate Glass.--To polish plate glass and remove slight
+scratches, rub the surface gently, first with a clean pad of fine
+cotton wool, and afterwards with a similar pad covered over with
+cotton velvet which has been charged with fine rouge. The surface will
+acquire a polish of great brilliancy, quite free from any scratches.
+
+Recipe for a Good Condition Powder.--Ground ginger 1 pound, antimony
+sulphide 1 pound, powdered sulphur 1 pound, saltpetre. Mix altogether
+and administer in a mash, in such quantities as may be required.
+
+Recipe to Make Violet Ink.--Ordinary aniline violet soluble in water,
+with a little alcohol and glycerine, makes an excellent ink.
+
+Recipe to Make Good Shaving Soap.--Either 66 pounds tallow and 34
+pounds cocoanut oil, or 33 pounds of tallow and the same quantity of
+palm oil and 34 pounds cocoanut oil, treated by the cold process, with
+120 pounds caustic soda lye of 27 deg. Baume, will make 214 pounds of
+shaving soap.
+
+How to Make a Starch Enamel for Stiffening Collars, Cuffs, etc.--Use a
+little gum arabic thoroughly dissolved in the starch.
+
+A Good Cough Syrup.--Put 1 quart hoarhound to 1 quart water, and
+boil it down to a pint; add two or three sticks of licorice and a
+tablespoonful of essence of lemon. The Cause of the Disease Called
+"Hives," also Its Cure.--The trouble is caused by a perversion of the
+digestive functions, accompanied by a disturbance of the circulation.
+It is not attended with danger, and is of importance only from the
+annoyance which it causes. Relief may be obtained in most instances
+by the use of cream tartar daily to such extent as to move the bowels
+slightly. Make a strong solution, sweeten it pleasantly, and take a
+teaspoonful, say after each meal, until the effect above mentioned
+is produced, and continue the treatment until the hives cease to be
+troublesome.
+
+A Bedbug Poison.--Set in the center of the room a dish containing
+4 ounces of brimstone. Light it, and close the room as tight as
+possible, stopping the keyhole of the door with paper to keep the
+fumes of the brimstone in the room. Let it remain for three or four
+hours, then open the windows and air thoroughly. The brimstone will
+be found to have also bleached the paint, if it was a yellowish white.
+Mixtures such as equal parts of turpentine and kerosene oil are used;
+filling up the cracks with hard soap is an excellent remedy. Benzine
+and gasoline will kill bedbugs as fast as they can reach them. A weak
+solution of zinc chloride is also said to be an effectual banisher of
+these pests.
+
+A Preparation by Which You can Take a Natural Flower and Dip It
+in, That Will Preserve It.--Dip the flowers in melted paraffine,
+withdrawing them quickly. The liquid should only be just hot enough to
+maintain its fluidity and the flowers should be dipped one at a time,
+held by the stalks, and moved about for an instant to get rid of
+air bubbles. Fresh cut specimens free from moisture make excellent
+specimens in this way.
+
+What Causes Shaking Asp Leaves to be always in a Quiver?--The wind or
+vibration of the air only causes the quiver of the aspen leaf.
+
+What is "Sozodont" is Composed of.--Potassium carbonate, 1/2 ounce;
+honey, 4 ounces; alcohol, 2 ounces; water, 10 ounces; oil of wintergreen
+and oil of rose, to flavor, sufficient.
+
+What is Used to Measure Cold below 35 Degrees Fahrenheit?--Metallic
+thermometers are used to measure lowest temperatures, alcohol being
+quite irregular.
+
+
+Is the Top Surface of Ice on a Pond, the Amount of Water let in and
+out being the Same Day by Day, on a Level with the Water Surface or
+above it?--Ice is slightly elastic, and when fast to the shore the
+central portion rises and falls with slight variations in water level,
+the proportion above and below water level being as is the weight of
+ice to the weight of water it displaces.
+
+Of the Two Waters, Hard and Soft, Which Freezes the Quicker; and in
+ice Which Saves the Best in Like Packing?--Soft water freezes the
+quickest and keeps the best.
+
+Does Water in Freezing Purify Itself?--It clears itself from
+chemicals; does not clear itself from mechanical mixtures as mud and
+clay.
+
+A Receipt to Remove Freckles from the Face without Injury to
+the Skin.--A commonly used preparation for this purpose is:
+Sulpho-carbolate of zinc, 2 parts; distilled glycerine, 25 parts; rose
+water, 25 parts; scented alcohol, 5 parts. To be applied twice daily
+for from half an hour to an hour, and then washed off with cold water.
+
+What will Remove Warts Painlessly?--Touch the wart with a little
+nitrate of silver, or with nitric acid, or with aromatic vinegar. The
+silver salt will produce a black, and the nitric acid a yellow stain,
+either of which will wear off in a short while. The vinegar scarcely
+discolors the skin. A Good Receipt to Prevent Hair Coming Out.--Scald
+black tea, 2 ounces, with I gallon of boiling water, strain and add 3
+ounces glycerine, tincture cantharides 1/2 ounce, bay rum 1 quart. Mix
+well and perfume. This is a good preparation for frequent use in its
+effect both on the scalp and hair, but neither will be kept in good
+condition without care and attention to general health.
+
+Deaths from Diphtheria per 100,000 Inhabitants in the Chief Cities of
+the World.--Amsterdam, 265; Berlin, 245; Madrid, 225; Dresden,
+184; Warsaw, 167; Philadelphia, 163; Chicago, 146; Turin, 127; St.
+Petersburg, 121; Bucharest, 118; Berne, 115; Munich, 111; Stockholm,
+107; Malines, 105; Antwerp, 104; New York, 91; Paris, 85; Hamburg,
+76; Naples, 74; Lisbon, 74; Stuttgart, 61; Rome, 56; Edinburgh, 50;
+Buda-Pesth, 50; The Hague, 45; Vienna, 44; London, 44; Christiania,
+43; Copenhagen, 42; Suburbs of Brussels, 36; City of Brussels, 35.
+
+A Receipt for Marshmallows, as Made by Confectioners.--Dissolve
+one-half pound of gum arabic in one pint of water, strain, and add
+one-half pound of fine sugar, and place over the fire, stirring
+constantly until the syrup is dissolved, and all of the consistency
+of honey. Add gradually the whites of four eggs well beaten. Stir
+the mixture until it becomes somewhat thin and does not adhere to
+the finger. Flavor to taste, and pour into a tin slightly dusted with
+powdered starch, and when cool divide into small squares.
+
+A Receipt for Making Compressed Yeast.--This yeast is obtained by
+straining the common yeast in breweries and distilleries until a moist
+mass is obtained, which is then placed in hair bags, and the rest of
+the water pressed out until the mass is nearly dry. It is then sewed
+up in strong linen bags for transportation.
+
+How to Tell the Age of Eggs.--We recommend the following process
+(which has been known for some time, but has been forgotten) for
+finding out the age of eggs, and distinguishing those that are fresh
+from those that are not. This method is based upon the decrease in the
+density of eggs as they grow old. Dissolve two ounces of kitchen salt
+in a pint of water. When a fresh-laid egg is placed in this solution
+it will descend to the bottom of the vessel, while one that has been
+laid on the day previous will not quite reach the bottom. If the egg
+be three days old it will swim in the liquid, and if it is more than
+three days old it will float on the surface, and project above the
+latter more and more in proportion as it is older.
+
+A Recipe for Making Court Plaster.--Isinglass 125 grains, alcohol
+1-3/4 fluid ounces, glycerine 12 minims, water and tincture of benzoin
+each sufficient quantity. Dissolve the isinglass in enough water to
+make the solution weigh four fluid ounces. Spread half of the latter
+with a brush upon successive layers of taffeta, waiting after each
+application until the layer is dry. Mix the second half of the
+isinglass solution with the alcohol and glycerine, and apply in
+the same manner. Then reverse the taffeta, coat it on the back with
+tincture of benzoin, and allow it to become perfectly dry. There are
+many other formulas, but this is official. The above quantities are
+sufficient to make a piece of court plaster fifteen inches square.
+
+One of the Very Best Scouring Pastes Consists of--Oxalic acid, 1 part;
+Iron peroxide, 15 parts; Powdered rottenstone, 20 parts; Palm oil, 60
+parts; Petrolatum, 4 parts. Pulverize the oxalic acid and add rouge
+and rottenstone, mixing thoroughly, and sift to remove all grit; then
+add gradually the palm oil and petrolatum, incorporating thoroughly.
+Add oil of myrbane, or oil of lavender to suit. By substituting your
+red ashes from stove coal, an inferior representative of the foregoing
+paste will be produced.
+
+How to Manufacture Worcestershire Sauce.--A. Mix together 1-1/2
+gallons white wine vinegar, 1 gallon walnut catsup, 1 gallon mushroom
+catsup, 1/2 gallon Madeira wine, 1/2 gallon Canton soy, 2-1/2 pounds
+moist sugar, 19 ounces salt, 3 ounces powdered capsicum, 1-1/2 ounces
+each of pimento and coriander, 1-1/2 ounces chutney, 3/4 ounce each of
+cloves, mace and cinnamon, and 6-1/2 drachms assafoetida dissolved in
+pint brandy 20 above proof. Boil 2 pounds hog's liver for twelve
+hours in 1 gallon of water, adding water as required to keep up the
+quantity, then mix the boiled liver thoroughly with the water, strain
+it through a coarse sieve. Add this to the sauce.
+
+A Good Receipt for Making Honey, Without Using Honey as One of the
+Ingredients,--5 lbs. white sugar, 2 lbs. water, gradually bring to
+a boil, and skim well. When cool add 1 lb. bees' honey, and 4 drops
+peppermint. To make of better quality add less water and more real
+honey.
+
+What the Chemical Composition of Honey is.--Principally of saccharine
+matter and water, about as follows: Levulose 33-1/2 to 40 per cent.,
+dextrose 31-3/4 to 39 per cent., water 20 to 30 per cent., besides
+ash and other minor constituents.
+
+How to Clean Carpets on the Floor to Make Them Look Bright.--To a
+pailful of water add three pints of oxgall, wash the carpet with
+this until a lather is produced, which is washed off with clean water.
+
+How to Take Out Varnish Spots from Cloth.--Use chloroform or benzine,
+and as a last resource spirits of turpentine, followed after drying by
+benzine.
+
+Flour Paste for all Purposes.--Mix 1 pound rye flour in lukewarm
+water, to which has been added one teaspoonful of pulverized alum;
+stir until free of lumps. Boil in the regular way, or slowly pour on
+boiling water, stirring all the time until the paste becomes stiff.
+When cold add a full quarter pound of common strained honey, mix well
+(regular bee honey, no patent mixture).
+
+How to Make Liquid Glue.--Take a wide mouthed bottle, and dissolve in
+it 8 ounces beet glue in 1/2 pint water, by setting it in a vessel
+of water, and heating until dissolved. Then add slowly 2-1/2 ounces
+strong nitric acid 36 deg. Baume, stirring all the while. Effervescence
+takes place, with generation of fumes. When all the acid has been added,
+the liquid is allowed to cool. Keep it well corked, and it will be ready
+for use at any time.
+
+How the World is Weighed and Its Density and Mass Computed.--The
+density, mass, or weight of the earth was found by the observed force
+of attraction of a known mass of lead or iron for another mass; or
+of a mountain by the deflection of a torsion thread or plumb line. In
+this manner the mean density of the earth has been found to be from
+4.71 to 6.56 times the weight of water, 5.66 being accredited as the
+most reliable. The weight of a cubic foot of water being known, and
+the contents of the earth being computed in cubic feet, we have but to
+multiply the number of cubic feet by 5.66 times the weight of 1 cubic
+foot of water to obtain the weight of the earth in pounds, or units of
+gravity at its surface, which is the unit usually used. Another method
+of determining the mean density of the earth is founded on the change
+of the intensity of gravity in descending deep mines.
+
+A Theory as to the Origin of Petroleum.--Professor Mendelejef has
+recently advanced the theory that petroleum is of purely mineral origin
+and that the formation of it is going on every day. He has, moreover,
+succeeded in producing artificial petroleum by a reaction that he
+describes, and he states that it is impossible to detect any difference
+between the natural product and the manufactured article. His theory is
+as follows: [Transcriber's Note: The original text reads 'Infilration']
+Infiltration of water, reaching a certain depth, come into contact with
+incandescent masses of carburets of metals, chiefly of iron, and are at
+once decomposed into oxygen and hydrogen. The oxygen unites with the
+iron, while the hydrogen seizes on the carbon and rises to an upper
+level, where the vapors are condensed in part into mineral oil, and the
+rest remains in a state of natural gas. The petroleum strata are
+generally met with in the vicinity of mountains, and it may be granted
+that geological upheavals have dislocated the ground in such a way as to
+permit of the [Transcriber's Note: The original text reads 'admistoin']
+admission of water to great depths. If the center of the earth contains
+great masses of metallic carburets, we may, in case this theory is
+verified, count upon an almost inexhaustible source of fuel for the day
+when our coal deposits shall fail us.
+
+How Vaseline is Purified.--The residuum from which vaseline is made
+is placed in settling tanks heated by steam, in order to keep their
+contents in a liquid state. After the complete separation of the fine
+coke it is withdrawn from these tanks and passed through the bone
+black cylinders, during which process the color is nearly all removed,
+as well as its empyreumatic odor.
+
+The Latest and Best Process Employed by Cutters and Others in Etching
+Names and Designs on Steel.--Take copper sulphate, sulphate of alum
+and sodium chloride, of each 2 drachms, and strong acetic acid 1-1/2
+ounces, mixed together. Smear the metal with yellow soap and write
+with a quill pen without a split.
+
+The History of the Discovery of Circulation of the Blood recapitulated,
+divides itself naturally into a series of epoch-making periods: 1. The
+structure and functions of the valves of the heart, Erasistratus, B.C. 304.
+2. The arteries carry blood during life, not air, Galen, A.D. 165.
+3. The pulmonary circulation, Servetus, 1553. 4. The systemic circulation,
+Cæsalpinus, 1593. 5. The pulmonic and systemic circulations, Harvey, 1628.
+6. The capillaries, Malpighi, 1661.
+
+How to Make Hand Fire Grenades.--Make your hand grenades. Fill
+ordinary quart wine bottles with a saturated solution of common salt,
+and place them where they will do the most good in case of need. They
+will be found nearly as serviceable as the expensive hand grenades
+you buy. Should a fire break out, throw them with force sufficient to
+break them into the center of the fire. The salt will form a
+coating on whatever object the water touches, and make it nearly
+incombustible, and it will prove effectual in many cases, where a fire
+is just starting, when the delay in procuring water might be fatal.
+
+How the Kind of White Metal is Made That is Used in the Manufacture
+of Cheap Table Ware.--How same can be hardened and still retain its
+color? The following are formulas for white metal. Melt together: (a)
+Tin 82, lead 18, antimony 5, zinc 1, copper 4 parts. (b) Brass 32,
+lead 2, tin 2, zinc 1 part. For a hard metal, not so white, melt
+together bismuth 6 parts, zinc 3 parts, lead 13 parts. Or use type
+metal--lead 3 to 7 parts, antimony 1 part.
+
+What Metal Expands Most, for the Same Change in Temperature?--For one
+degree Centigrade the following are coefficients of linear expansion:
+aluminum, 0.0000222; silver, 0.0000191 to 0.0000212; nickel,
+0.0000128; copper, 0.0000167 to 0.0000178; zinc, 0.0000220 to
+0.0000292; brass, 0.0000178 to 0.0000193; platinum, 0.0000088.
+
+Heavy Timbers.--There are sixteen species of trees in America, whose
+perfectly dry wood will sink in water. The heaviest of these is the
+black iron wood (confalia feriea) of Southern Florida, which is more
+than 30 per cent. heavier than water. Of the others, the best known
+are lignum vitæ (gualacum sanctum) and mangrove (chizphora mangle).
+Another is a small oak (quercus gsisea) found in the mountains of
+Texas, Southern New Mexico and Arizona, and westward to the Colorado
+desert, at an elevation of 5,000 to 10,000 feet. All the species in
+which the wood is heavier than water belong to semi-tropical Florida
+or the arid interior Pacific region.
+
+Highest Point Reached by Man was by balloon 27,000 feet. Travelers
+have rarely exceeded 20,000 feet, at which point the air from its
+rarity is very debilitating.
+
+Has a Rate of Speed Equal to Ninety Miles an Hour, ever Been Attained
+by Railroad Locomotive?--It is extremely doubtful if any locomotive
+ever made so high a speed. A mile in 48 seconds is the shortest time
+we have heard of. A rate of 70 to 75 miles per hour has been made on
+a spurt, on good straight track. The Grant Locomotive Works could make
+such an engine. Sixty miles an hour for a train is considered a very
+high rate of speed, and is seldom attained in practice for more than a
+short run.
+
+The Fastest Boat in the World.--Messrs. Thornycroft & Co., of
+Chiswick, in making preliminary trials of a torpedo boat built by them
+for the Spanish navy, have obtained a speed which is worthy of special
+record. The boat is twin-screw, and the principal dimensions are:
+Length 147 ft. 6 in., beam 14 ft. 6 in., by 4 ft. 9 in. draught. On a
+trial at Lower Hope, on April 27, the remarkable mean speed of 26.11
+knots was attained, being equal to a speed of 30.06 miles an hour,
+which is the highest speed yet attained by any vessel afloat.
+
+Staining and Polishing Mahogany.--Your best plan will be to scrape off
+all the old polish, and well glass paper; then oil with linseed oil both
+old and new parts. To stain the new pieces, get half an ounce of
+bichromate of potash, and pour a pint of boiling water over it; when
+cold bottle it. This, used with care, will stain the new or light parts
+as dark as you please, if done as follows:--wipe off the oil clean, and
+apply the solution with a piece of rag, held firmly in the hand, and
+just moistened with the stain. Great care is required to prevent the
+stain running over the old part, for any place touched with it will show
+the mark through the polish when finished. You can vary the color by
+giving two or more coats if required. Then repolish your job altogether
+in the usual way. Should you wish to brighten up the old mahogany, use
+polish dyed with Bismarck brown as follows:--Get three pennyworth of
+Bismarck brown, and put it into a bottle with enough naphtha or
+methylated spirits to dissolve it. Pour a few drops of this into your
+polish, and you will find that it gives a nice rich red color to the
+work, but don't dye the polish too much, just tint it.
+
+Value of Eggs for Food and Other Purposes.--Every element that is
+necessary to the support of man is contained within the limits of an
+egg shell, in the best proportions and in the most palatable form.
+Plain boiled, they are wholesome. It is easy to dress them in more
+than 500 different ways, each method not only economical, but salutary
+in the highest degree. No honest appetite ever yet rejected an egg in
+some guise. It is nutriment in the most portable form, and in the most
+concentrated shape. Whole nations of mankind rarely touch any
+other animal food. Kings eat them plain as readily as do the humble
+tradesmen. After the victory of Muhldorf, when the Kaiser Ludwig sat
+at a meal with his burggrafs and great captains, he determined on a
+piece of luxury--"one egg to every man, and two to the excellently
+valiant Schwepperman." Far more than fish--for it is watery diet--eggs
+are the scholar's fare. They contain phosphorus, which is brain food,
+and sulphur, which performs a variety of functions in the economy. And
+they are the best of nutriment for children, for, in a compact form,
+they contain everything that is necessary for the growth of the
+youthful frame. Eggs are, however, not only food--they are medicine
+also. The white is the most efficacious of remedies for burns, and the
+oil extractable from the yolk is regarded by the Russians as an
+almost miraculous salve for cuts, bruises and scratches. A raw egg, if
+swallowed in time, will effectually detach a fish bone fastened in
+the throat, and the white of two eggs will render the deadly corrosive
+sublimate as harmless as a dose of calomel. They strengthen the
+consumptive, invigorate the feeble, and render the most susceptible
+all but proof against jaundice in its more malignant phase. They
+can also be drunk in the shape of that "egg flip" which sustains the
+oratorical efforts of modern statesmen. The merits of eggs do not even
+end here. In France alone the wine clarifiers use more than 80,000,000
+a year, and the Alsatians consume fully 38,000,000 in calico printing
+and for dressing the leather used in making the finest of French kid
+gloves. Finally, not to mention various other employments for eggs in
+the arts, they may, of course, almost without trouble on the farmer's
+part, be converted in fowls, which, in any shape, are profitable to
+the seller and welcome to the buyer. Even egg shells are valuable, for
+aliopath and homeopath alike agree in regarding them as the purest of
+carbonate of lime.
+
+History of Big Ships.--In the history of mankind several vessels
+of extraordinary magnitude have been constructed, all distinctively
+styled great, and all unfortunately disastrous, with the honorable
+exception of Noah's Ark. Setting aside this antediluvian craft,
+concerning the authenticity of whose dimensions authorities differ,
+and which, if Biblical measures are correct, was inferior in size to
+the vessel of most importance to modern shipowners, the great galley,
+constructed by the great engineer Archimedes for the great King Hiero
+II., of Syracuse, is the first illustration. This ship without a name
+(for history does not record one) transcended all wonders of ancient
+maritime construction. It abounded statues and painting, marble and
+mosaic work. It contained a gymnasium, baths, a garden, and arbored
+walks. Its artillery discharged stones of 3 cwt., and arrows 18 ft. in
+length. An Athenian advertising poet, who wrote a six-line puff of its
+glories, received the royal reward of six thousand bushels of corn.
+Literary merit was at a higher premium in the year 240 B.C., than it
+is to-day. The great ship of antiquity was found to be too large for
+the accommodation of the Syracusan port, and famine reigning in Egypt,
+Hiero, the charitably disposed, embarked a cargo of ten thousand
+huge jars of salted fish, two million pounds of salted meat, twenty
+thousand bundles of different clothes, filled the hold with corn, and
+consigned her to the seven mouths of the Nile, and since she weighed
+anchor nothing more has been heard of her fate. The next great
+ship worthy of mention is the mythical Saracen encountered in the
+Mediterranean Sea by the crusading fleet of Richard CÏur de Lion, Duke
+of Guienne and King of England, which, after much slaughter and
+damage incident to its infidel habit of vomiting Greek fire upon its
+adversaries, was captured and sunk. Next in rotation appears the Great
+Harry, built by Henry VIII., of England, and which careened in harbor
+during the reign of his successor, under similar circumstances
+to those attending the Royal George in 1782--a dispensation that
+mysteriously appears to overhang a majority of the ocean-braving
+constructions which, in defiance of every religious sailor's
+superstition that the lumber he treads is naturally female, are
+christened by a masculine or neutral title. In the year 1769, Mark
+Isambard Brunel, the Edison of his age, as his son was the Ericsson
+of that following, permitted himself to be born at Hacqueville; near
+Rouen, France, went to school, to sea, and into politics; compromised
+himself in the latter profession, and went to America in 1794, where
+he surveyed the canal now connecting Lake Champlain with the Hudson
+River at Albany, N.Y. There he turned architect, then returned to
+Europe, settled, married, and was knighted in England. He occupied
+eighteen years of his life in building an unproductive tunnel beneath
+the river Thames at London; invented a method of shuffling cards
+without using the hands, and several of her devices for dispensing
+with labor, which, upon completion, were abandoned from economical
+motives. On his decease, his son and heir, I.K. Brunel, whose
+practical experience in the Thames Tunnel job, where his biographers
+assert he had occasion more than once to save his life by swimming,
+qualified him to tread in his father's shoes, took up his trade.
+Brunel, Jr., having demonstrated by costly experiments, to the
+successful proof, but thorough exasperation, of his moneyed backers,
+that his father's theory for employing carbonic acid gas as a motive
+power was practicable enough, but too expensive for anything but the
+dissipation of a millionaire's income, settled down to the profession
+of engineering science, in which he did as well as his advantages of
+education enabled him. Like all men in advance of their time, when he
+considered himself the victim of arbitrary capitalists ignoring the
+bent of his genius, he did his best work in accordance with their
+stipulations. He designed the Great Western, the first steamship
+(paddle-wheel) ever built to cross the Atlantic; and the Great
+Britain, the original ocean screw steamer. Flushed with these
+successes, Brunel procured pecuniary support from speculative fools,
+who, dazzled by the glittering statistical array that can be adduced in
+support of any chimerical venture, the inventor's repute, and their
+unbaked experience, imagined that the alluring Orient was ready to
+yield, like over-ripe fruit, to their shadowy grasp; and tainted as he
+evidently was with hereditary mania, Brunel resolved to seize the
+illusionary immortality that he fondly imagined to be within his reach.
+
+There was not much the matter with the brain of Brunel, Jr., but that
+little was enough; a competent railroad surveyor, a good bridge builder,
+he needed to be held within bounds when handling other people's funds;
+for the man's ambition would have lead him to undertake to bridge the
+Atlantic. He met with the speculators required in this very instance of
+the constructors of the Great Eastern. This monstrous ship has been
+described so often, that it would be a cruelty to our readers to inflict
+the story upon them again.
+
+Natural Gas the Fuel of the Future.--The house of the near future will
+have no fireplace, steam pipes, chimneys, or flues. Wood, coal oil,
+and other forms of fuel are about to disappear altogether in
+places having factories. Gas has become so cheap that already it is
+supplanting fuels. A single jet fairly heats a small room in cold
+weather. It is a well known fact that gas throws off no smoke, soot,
+or dirt. In a brazier filled with chunks of colored glass, and several
+jets placed beneath, the glass soon became heated sufficiently to
+thoroughly warm a room 10x30 feet in size. This design does away with
+the necessity for chimneys, since there is no smoke; the ventilation
+may be had at the window. The heat may be raised or lowered by simply
+regulating the flow of gas. The colored glass gives all the appearance
+of fire; there are black pieces to represent coal, red chunks for
+flames, yellowish white glass for white heat, blue glass for blue
+flames, and hues for all the remaining colors of spectrum. Invention
+already is displacing the present fuels for furnaces and cooking
+ranges and glass, doing away with delay and such disagreeable objects
+as ashes, kindling wood, etc. It has only been within the past few
+years that natural gas has been utilized to any extent, in either
+Pennsylvania, New York or Ohio. Yet its existence has been known since
+the early part of the century. As far back as 1821, gas was struck
+in Fredonia, Chautauqua county, N.Y., and was used to illuminate the
+village inn when Lafayette passed through the place some three years
+later. Not a single oil well of the many that have been sunk in
+Pennsylvania has been entirely devoid of gas, but even this frequent
+contact with what now seems destined to be the fuel of the future bore
+no fruit of any importance until within the past few years. It had
+been used in comparatively small quantities previous to the fall of
+1884, but it was not until that time that the fuel gave any indication
+of the important role it was afterward to fill. At first ignored, then
+experimented with, natural gas has been finally so widely adopted that
+to-day, in the single city of Pittsburgh, it displaces daily 10,000
+tons of coal, and has resulted in building cities in Ohio and the
+removal thereto of the glass making industries of the United States.
+The change from the solid to the gaseous fuel has been made so
+rapidly, and has effected such marked results in both the processes
+of manufacture and the product, that it is no exaggeration to say
+that the eyes of the entire industrial world are turned with envious
+admiration upon the cities and neighborhoods blessed with so unique
+and valuable a fuel. The regions in which natural gas is found are
+for the most part coincident with the formations producing petroleum.
+This, however, is not always the case; and it is worthy of notice that
+some districts which were but indifferent oil-producers are now famous
+in gas records. The gas driller, therefore, usually confines himself
+to the regions known to have produced oil, but the selection of the
+particular location for a well within these limits appears to be
+eminently fanciful. The more scientific generally select a spot
+either on the anticlinal or synclinal axis of the formation, giving
+preference to the former position. Almost all rock formations have
+some inclination to the horizon, and the constant change of this
+inclination produces a series of waves, the crests of which are known
+as anticlines, and the troughs as synclines. Many drillers suppose
+that the gas seeks the anticlines and the oil the synclines, but
+others, equally long-headed, discard entirely all theory of this kind,
+and drill wherever it may be most convenient or where other operators
+have already demonstrated the existence of gas. It will surprise many
+of our readers to know that the divining rod, that superstitious relic
+of the middle ages, is still frequently called upon to relieve the
+operator of the trouble of a rational decision. The site having been
+selected, the ordinary oil-drilling outfit is employed to sink a
+hole of about six inches in diameter until the gas is reached. In the
+neighborhood of Pittsburgh, this is usually found at a depth of 1,300
+to 1,500 feet, in what is known as the Third Oil Sand, a sandstone of
+the Devonian period. Where the gas comes from originally is an open
+question. When the driller strikes gas, he is not left in any doubt of
+the event, for if the well be one of any strength, the gas manifests
+itself by sending the drill and its attachments into the air, often
+to a height of a hundred feet or more. The most prolific wells are
+appropriately called "roarers." During the progress of the drilling,
+the well is lined with iron piping. Occasionally this is also blown
+out, but as a rule the gas satisfies itself with ejecting the drill.
+When the first rush of gas has thrown everything movable out of its
+way, the workmen can approach, and chain the giant to his work. The
+plant at the well is much simpler than one would suppose. An elbow
+joint connects the projecting end of the well piping with a pipe
+leading to a strong sheet-iron tank. This collects the salt water
+brought up with the gas. Ordinarily, about half a barrel accumulates
+in twenty four hours. A safety valve, a pressure indicator, and a
+blow-off complete the outfit. When the pressure exceeds a prescribed
+limit, the valve opens, and the gas escapes into the blow-off. This
+is usually 30 feet high or more, and the gas issuing from the top is
+either ignited or permitted to escape into the atmosphere. The
+pipe line leading from the tank to the city is of course placed
+underground. Beyond a little wooden house, the blow-off, and a
+derrick, the gas farms differ little in appearance from those
+producing less valuable crops. The pressure of the gas at the wells
+varies considerably. It is generally between 100 and 325 pounds. As
+much as 750 pounds per square inch has been measured, and in many
+cases the actual pressure is even greater than this, but, as a rule,
+it is not permitted to much exceed 20 atmospheres in any receiver or
+pipe. The best investment for parties of small means that we know of
+is in town lots in North Baltimore, Ohio. It is on the main line
+of the B. & O. Railroad and the center of the oil and natural gas
+discoveries in Ohio. Property is bound to double in value. For further
+information, address, W.A. Rhodes, North Baltimore, Ohio.
+
+Hints on House Building.--Gas pipes should be run with a continuous
+fall towards the meter, and no low places. The gas meter should be
+set in a cool place, to keep it from registering against you; but if
+a "water meter," it should be protected from freezing. Cupboards,
+wardrobes, bookcases, etc., generally afford receptacles for dust
+on their tops. This may be avoided by carrying them clear up to the
+ceiling. When this is not done, their tops should be sheeted over
+flush with the highest line of their cornices, so that there may be no
+sunken lodging-place for dust. Furring spaces between the furring and
+the outer walls should be stopped off at each floor line with brick and
+mortar "fire stops;" and the same with hollow interior partition walls.
+Soil pipes should never have "T" branches; always curves, or "Y"
+branches. Water pipes should be run in a continuous grade, and have a
+stop and waste cock at the lowest point, so as to be entirely emptied
+when desired. Furnaces should have as few joints as possible, and the iron
+fire-pot is better lined with fire-brick. There should be no damper in
+the smoke pipe; but the ash-door should shut air-tight when desired.
+There should be provision for the evaporation of water in the hot-air
+pipe. "Air boxes" should never be of wood. All air boxes should be
+accessible from one end to the other, to clean them of dust, cobwebs,
+insects, etc. Horizontal hot-air flues should not be over 15 feet
+long. Parapets should be provided with impervious coping-stones to
+keep water from descending through the walls. Sewer pipes should not
+be so large as to be difficult to flush. The oval sections (point
+down) are the best. Soil-pipes should have a connection with the upper
+air, of the full diameter of the pipe to be ventilated. Stationary
+wash-tubs of wood are apt to get soaked up with organic matter and
+filth. Stationary washstands in bedrooms should have small traps;
+underneath each should be a leaden tray to protect ceilings in case
+of leakage, breakage or accidental overflow. This tray should have an
+overflow, and this overflow should be trapped, if connected with the
+foul-pipe system (which it should _not_ be if possible to arrange it
+otherwise). Flues should have a smooth parging or lining, or they will
+be apt to draw with difficulty. Gas pipes of insufficient diameter
+cause the flames to burn with unsteady, dim light. Made ground is
+seldom fit for immediate building; and never for other than isolated
+structures. Ashes, street-sweepings, garbage, rotten vegetation, and
+house refuse are unfit filling for low ground on which it is intended
+to build. Cobble pavements are admirably adapted to soaking-up and
+afterwards emitting unwholesome matters. Asphalt has none of this
+fault. Wood is pernicious in this respect. "Gullies" in cellar floors
+should be properly trapped; and this does _not_ mean that they shall
+have bell-traps nor siphon-traps with shallow water-seal. Cellar
+windows should be movable to let in air, and should have painted
+wire-screens to keep out cats, rats, etc. New walls are always damp.
+Window sills should project well out beyond the walls, and should be
+grooved underneath so as to throw the water clear of the walls. Cracks
+in floors, between the boards, help the accumulation of dirt and
+dust, and may harbor vermin. Narrow boards of course have narrower
+interstitial cracks than wide boards do. "Secret nailing" is best
+where it can be afforded. Hot-air flues should never be carried close
+to unprotected woodwork. Electric bells, when properly put up and
+cared for, are a great convenience in a house; but when they
+don't work, they are about as aggravating as the law allows. Cheap
+pushbuttons cause a great deal of annoyance. Silver-plated faucets and
+trimmings blacken with illuminating and sewer gases. Nickel-plating
+is perhaps a less pleasing white, but is cheaper and does not discolor
+readily. Windows are in most respects a great blessing; but there may
+be too much of a good thing. It is unreasonable to expect that one
+grate or stove or furnace can heat a whole county. Don't attempt it.
+If you have too many windows on the "cold side" of a house, give
+them double sashes (_not_ double panes), and "weather-strip" them.
+Unpainted trimmings should be of hardwood. Yellow pine finishes up
+well. Butternut is brighter than walnut. Cherry makes a room cheerful.
+Walnut is dull and dismal.
+
+The Forests of the World.--The rapid exhaustion of the forests of the
+world, and more particularly of the once great reserves of timber in
+the United States and Canada, renders it inevitable that, in a very
+few years indeed, iron must supersede wood for a variety of uses. The
+drain upon the world's resources in timber is prodigious. Every year
+92,000,000 railway sleepers are used in America alone, while to supply
+firewood for the whole of the States, fourteen times the quantity of
+wood consumed by the railways is annually required. At the computation
+of the most recent statistics there were 441,000,000 of acres of
+woodland in the United States; but since over 50,000,000 of acres are
+cut down yearly, this great area of timber will be non-existent in
+less than twenty years, unless replanting upon a very extensive
+scale be at once undertaken. Already efforts are being made in this
+direction, and not long since some 4,000,000 of saplings were planted
+in a single day in Kansas and the neighboring States. But since the
+daily consumption is even greater than this, it is obvious that the
+work of replanting must be undertaken systematically if it is to keep
+pace, even approximately, with the destruction. In France and Germany,
+where the forests are national property, forestry has been elevated
+to the status of an exact science; but the timber lands of those
+countries are small indeed compared with those in the United States.
+
+A Church Built from a Single Tree.--A redwood tree furnished all the
+timber for the Baptist church in Santa Rosa, one of the largest church
+edifices in the country. The interior of the building is finished in
+wood, there being no plastered walls. Sixty thousand shingles were
+made from the tree after enough was taken for the church. Another
+redwood tree, cut near Murphy's Mill, about ten years ago, furnished
+shingles that required the constant labor of two industrious men for
+two years before the tree was used up.
+
+Trees That Sink.--Of the more than four hundred species of trees
+found in the United States there are said to be sixteen species whose
+perfectly dry wood will sink in water. The heaviest of these is the
+black ironwood of southern Florida, which is more than thirty per
+cent. heavier than water. Of the others, the best known are the lignum
+vitæ and mangrove; another is a small oak found in the mountains
+of western Texas, southern New Mexico, and Arizona, and westward to
+Colorado, at an elevation of 5,000 to 10,000 feet.
+
+Artificial Wood.--You can produce an artificial fire and waterproof
+wood in the following manner. More or less finely divided wood
+shavings, straw, tan, etc., singly or mixed, are moistened with a weak
+solution of zinc chloride of about 1.026 sp. gr., and allowed to dry.
+They are then treated with a basic solution of magnesium chloride of
+1.725 to 1.793 sp. gr., and pressed into moulds. The materials remain
+ten to twelve hours under pressure, during which time they harden
+while becoming heated. After being dried for several days in a warm,
+airy place, they are placed for ten or twelve hours into a strong
+solution of zinc chloride of about 1.205 sp. gr., and finally dried
+again. The product is stated to be workable like hardwood, and to be
+capable of taking a fine polish after being tooled. It is fireproof
+and inpermeable to water, and weak acid or alkaline solutions, and
+not affected by the humidity of the atmosphere, being well suited to
+decorative purposes, as it will not warp and fly like wood, but retain
+its form.
+
+How to Stain Wood.--The following are recipes for staining wood, which
+are used in large establishments with great success: Light
+Walnut--Dissolve 3 oz. permanganate of potash in six pints of water, and
+paint the wood twice with the solution. After the solution has been left
+on the wood for from five to ten minutes, the wood is rinsed, dried,
+oiled, and finally polished. Light Mahogany--1 oz. finely cut alkanet
+root, 2 ozs. powdered aloe, and 2 ozs. powdered dragon's blood are
+digested with 26 ozs. of strong spirits of wine in a corked bottle, and
+left in a moderately warm place for four days. The solution is then
+filtered off, and the clear filtrate is ready for use. The wood which is
+to be stained is first passed through nitric acid, then dried, painted
+over with the alcoholic extract, dried, oiled and polished. Dark
+Walnut.--3 ozs. permanganate of potash are dissolved in six pints of
+water, and the wood is painted twice with this solution. After five
+minutes the wood is washed, and grained with acetate of iron (the
+ordinary iron liquor of the dyer) at 20¡ Tw. Dry, oil and polish as
+usual. Gray--1 oz. nitrate of silver is dissolved in 45 ozs. water, and
+the wood painted twice with the solution; afterwards the wood is
+submitted to the action of hydrochloric acid, and finally washed with
+ammonia. It is then dried in a dark place, oiled and polished. This is
+said to give remarkably good results on beech, pitch pine and poplar.
+Black--7 ozs. logwood are boiled with three pints of water, filtered,
+and the filtrate mixed with a solution containing 1 oz. of sulphate of
+copper (blue copperas). The mixture is left to clear, and the clear
+liquor decanted while still hot. The wood is placed in this liquor for
+twenty-four hours; it is then exposed to the air for twenty-four hours,
+and afterwards passed through a hot bath of nitrate of iron of 6¡ Tw. If
+the black, after this treatment, should not be sufficiently developed,
+the wood has to be passed again through the first logwood bath.
+
+The Highest Chimney in the World.--The highest chimney in the world is
+said to be that recently completed at the lead mines in Mechernich.
+It is 134 meters (439 ft. 6 in.) high, was commenced in 1884, and
+was carried up 23 meters before the frost set in; building was
+again resumed on the 14th of last April, and it was completed last
+September. The foundation, which is of dressed stone, is square,
+measuring 11 meters (33 ft.) on each side, and is 3.50 meters (11 ft.
+6 in.) deep; the base is also square, and is carried up 10 meters (33
+ft.) above the ground. The chimney-stack is of circular section, 7.50
+meters (24 ft. 6 in.) diameter at the bottom, and tapering to 3.50
+meters diameter (11 ft. 6 in.) at the top, and is 120.50 meters (395
+ft.) high.
+
+How to Measure Round Tanks.--Square the diameter of the tank, and
+multiply by.7854, which gives the area; then multiply area by depth
+of tank, and the cubic contents will be found. Allow 6-1/4 gallons for
+each cubic foot.
+
+The Largest Buildings in the World.--Where is the largest building in
+the world situated? The answer to this question must depend upon what
+the term "building" is held to represent. The Great Wall of China,
+1,280 miles in length, wide enough to allow six horsemen to ride
+abreast along it, and with an average height of 20 ft., may fairly be
+called a building; so, too, may be called the Great Pyramid of Egypt.
+The question, however, was not meant to include such works as these.
+Some have supposed that the Vatican at Rome, with its eight grand
+staircases, 200 smaller staircases, 20 courts, and 11,000 apartments,
+is the largest building in the world; but surely this is a collection
+of palaces rather than a single building. The same objection applies
+to the famous monastery of the Escurial in the province of Madrid,
+with its seven towers, fifteen gateways, and 12,000 windows and doors,
+and to many other vast piles. For the largest single building extant,
+we must look to St. Peter's at Rome, within which our great cathedral,
+
+St. Paul's, could easily stand. St. Peter's occupies a space of
+240,000 sq. ft., its front is 400 ft. broad, rising to a height of 180
+ft.; the length of the interior is 600 ft., its breadth 442 ft. It
+is capable of holding 54,000 people, while its piazza, in its widest
+limits, holds 624,000. It is only by degrees that one is able to
+realize its vast size. St. Peter's holds 54,000 persons; Milan
+Cathedral, 37,000; St. Paul's, Rome, 32,000; St. Paul's, London,
+25,600; St. Petronio, Bologna, 24,400; Florence Cathedral, 24,300;
+Antwerp Cathedral, 24,000; St. Sophia, Constantinople, 23,000; Notre
+Dame, Paris, 21,000; Pisa Cathedral, 13,000; St. Stephen's, Vienna,
+12,400; Auditorium, Chicago, 12,000; St. Mark's, Venice, 7,000.
+
+The Biggest Bell in the World.--There is a bell in the Temple of
+Clars, at Kinto, Japan, which is larger than the great bell of Moscow,
+or any other. It is covered with Chinese and Sanskrit characters which
+Japanese scholars have not yet succeeded in translating. There is no
+record of its casting. Its height is 24 ft., and at the rim it has a
+thickness of 16 in. It has no clapper, but is struck on the outside by
+a kind of wooden battering-ram. We are unable to obtain any more exact
+particulars as to the dimensions of this bell in order to determine
+whether or no it really does excel the "Monarch" of Moscow, which
+weighs about 193 tons, is 19 ft. 3 in. in height, 60 ft. 9 in. in
+circumference, and 2 ft. thick. There is another huge bell at Moscow,
+and those at Amazapoora, in Burmah, and at Pekin are far bigger than
+any we have in this country. Our biggest bell is "Great Paul," which
+was cast at Loughborough in 1881, and which weighs 17-1/2 tons. Taking
+purity, volume, and correctness of note into account, it is probably
+the finest bell in Europe.
+
+The Oldest Cities in the World.--They are the following:--Argos,
+Athens and Thebes, in Greece; Crotona and Rome, in Italy; Cadiz and
+Saguntum, in Spain; Constantinople, in Turkey, and Marseilles, in
+France, which was founded by a colony of Greeks 580 B.C. The age of
+these cities varies from twenty-four to twenty-seven centuries.
+
+How to Manufacture Oil of Apple, or Essence of Apple.--The essence of
+apple is composed of aldehyde 2 parts; chloroform, acetic ether and
+nitrous ether and oxalic acid each 1 part; glycerin 4 parts;
+[Transcriber's note: the original text reads: "amyl valerianice ther10
+parts"] amyl valerianic ether 10 parts.
+
+A Formula for the Manufacture of Artificial Cider.--Imitation cider
+consists of 25 gallons soft water, 25 pounds New Orleans sugar; 1 pint
+yeast; two pounds tartaric acid. Put all the ingredients into a clean
+cask, and stir them up well after standing twenty-four hours with the
+bung out. Then bung the cask up tight, add 3 gallons spirits, and let it
+stand forty-eight hours, after which time it will be ready for use.
+Champagne cider can be prepared by taking 10 gallons of cider, old and
+clear. Put this in a strong, iron-bound cask pitched inside (like beer
+casks); add 2-1/2 pints clarified white plain syrup; then dissolve in it
+5 ounces tartaric acid; keep the bung ready in hand, then add 7-1/2
+ounces of potassium bicarbonate; bung it as quickly and as well as
+possible.
+
+Recipe for Making Instantaneous Ink and Stain Extractor.--Take of
+chloride of lime 1 pound, thoroughly pulverized, and 4 quarts
+soft water. The foregoing must be thoroughly shaken when first put
+together. It is required to stand twenty-four hours to dissolve the
+chloride of lime; then strain through a cotton cloth, after which add
+a teaspoonful of acetic acid to every ounce of the chloride of lime
+water.
+
+Wood, which is a more unyielding material, acts with tremendous force
+when wetted, and advantage has been taken of this fact in splitting
+blocks of granite. This process is largely adopted in Dartmoor. After a
+mass of granite has been rent from the mountain by blasting, it is
+measured in every direction to see how best to divide it into smaller
+blocks. These are traced out by straight lines on the surface, and a
+series of holes are drilled at short intervals along this line. Wedges
+of dry wood are then tightly driven into the holes and wetted, and the
+combined action of the swelling wood splits the block in the direction
+required, and without any destructive violence. The same process is then
+carried out upon the other faces, and the roughly-shapen block finished
+with the hammer and chisel.
+
+The Weight and Value of a Cubic Foot of
+Solid Gold or Silver.--A cubic foot of gold weighs about 19,300 ounces,
+and gold is worth $20.67 per ounce. Silver is worth $1.29 per ounce, and
+a cubic foot weighs 10,500 ounces. Consequently the cubic foot of gold
+would be worth $398,931, and the silver $13,545.
+
+To Remove Spots on Brass.--Sulphuric acid will remove spots from brass
+that will not yield to oxalic acid. It may be applied with a brush,
+but great care must be taken that no drop of the acid shall come in
+contact with the clothes or skin, as it is ruinous to garments and
+cuticle. Bath brick or rottenstone may be used for polishing.
+
+A Formula to Make a Good Shoe Dressing.--Gum shellac, 1/2 pound;
+alcohol, 3 quarts; dissolve, and add camphor, 1-1/2 ounces; lampblack,
+2 ounces. The foregoing will be found to give an excellent gloss,
+and is especially adapted to any leather, the surface of which is
+roughened by wear.
+
+Receipts for Dyeing Cotton Fabric Red, Blue and Ecru.--Red: Muriate
+of tin, two-thirds cupful, add water to cover goods; raise to boiling
+heat; put in goods one hour; stir often; take out, empty kettle, put
+in clean water with Nicaragua wood one pound; steep one-half hour at
+hand heat, then put in goods and increase heat one hour, not boiling.
+Air goods, and dip one hour as before. Wash without soap. Blue: For
+three pounds goods, blue vitriol 4 ounces; boil few minutes, then dip
+goods three hours; then pass them through strong lime water. Ecru:
+Continue the foregoing operation for blue by passing the goods through
+a solution of prussiate of potash.
+
+MOTION OF WAVES.--The progressive motion of a wave on the water
+exactly corresponds in speed with that of a pendulum whose length is
+equal to the breadth of the wave; the same law, gravity, governs both.
+
+LIGHT OF THE SUN.--A photometric experiment of Huygens, resumed by
+Wollaston, a short time before his death, teaches us that 20,000 stars
+the same size as Sirius, the most brilliant in the firmament, would
+need to be agglomerated to shed upon our globe a light equal to that
+of the sun.
+
+Land Cultivation in Japan.--The entire arable land of the Japanese
+empire is officially put at only 11,215,000 acres; but it is so
+fertile and thoroughly cultivated that it feeds a population of
+37,000,000, about that of France. Rice is one of the principal crops,
+and of this some 200,000,000 bushels are raised annually.
+
+Old London Bridge.--As early as the year 978 there was a wooden bridge
+where London bridge now stands. This was replaced by another in 1014,
+and another in 1209. The present London bridge was erected in 1831,
+and may be considered the oldest existing bridge over the river.
+
+The Shortest Method of Removing Silver from Plated Ware Before
+Replating.--Dip the article in nitric acid; this will remove the
+silver.
+
+A Formula for White Metal.--Copper, 69.8 parts; nickel, 19.8 parts;
+zinc, 5.5 parts; cadmium, 4.7 parts. It takes a fine polish.
+
+Curiosities of Metal Working.--At a recent meeting of scientific men, a
+speaker produced an anklet worn by East Indian women. This is a flat
+curb chain about one inch broad, with the links very close, and weighing
+about ten or twelve ounces. It is composed of a species of brass
+composed of copper and lead, without any trace of silver, zinc, or tin.
+Such anklets are sold for a few pence, and they are cast all at once,
+complete as an endless chain. The links show no sign of having been
+united in any way. How it was possible to produce such a casting as this
+passed his comprehension, and he hoped that some one who had seen them
+made would explain the nature of the process. From the East much that
+was curious in metallurgical art came. Cast-iron was, he believed, first
+made purposely in China. It was, however, frequently produced
+unintentionally, when wrought-iron was made direct from the ore in
+little furnaces about as big as a chimney-pot. It was found among the
+cinders and ash of the [Transcriber's Note: The original text reads
+'coarcoal'] charcoal-fire in grains or globules, which were not only
+like shot, but were actually used as shot by the natives. He showed what
+he believed was the only specimen in England of this cast-iron, in a
+bottle. He next referred to the celebrated Damascene blades of Indian
+swords, and explained that these blades were an intimate mixture of
+wrought-iron and hard steel, which must have required great skill, time
+and patience for its production. One [Transcriber's Note: The original
+text reads 'patern'] pattern, in particular, known as "Mary's Ladder,"
+showed wonderful finish and accuracy. Concerning the tempering of these
+blades little was known; but it was stated that it was affected by a
+long-continued hammering, or rather tapping, of the blade while cold.
+
+How Many Tons of Coal a Large Steamship Consumes in a Day.--"Ocean
+steamers are large consumers of coal. The Orient line, with their
+fleet of ships running to Australia every two weeks, may be mentioned.
+The steamship Austral went from London to Sydney in thirty-five days,
+and consumed on the voyage 3,641 tons of coal; Her coal bunkers hold
+2,750 tons. The steamship Oregon consumes over 330 tons per day on her
+passage from Liverpool to New York; her bunkers will hold nearly 4,000
+tons. The Stirling Castle last year brought home in one cargo 2,200
+tons of tea, and consumed 2,800 tons of coal in doing so. Immense
+stocks of coal are kept at various coaling stations. St. Vincent,
+Madeira, Port Said, Singapore and others; the reserve at the latter
+place is about 20,000 tons. It is remarkable with what rapidity these
+steamers are coaled; for instance, the Orient steamship last year took
+in over 1,100 tons at Port Said in five hours."
+
+What a Man Eats.--A French statistician has just ascertained that a
+human being of either sex who is a moderate eater and who lives to be
+70 years old consumes during his life a quantity of food which would
+fill twenty ordinary railway baggage cars. A "good eater," however,
+may require as many as thirty.
+
+An Australian Railway Viaduct.--The Werribee Viaduct, in the colony of
+Victoria, is the longest work of the kind in Australia. The structure
+consists of lattice-girder work. It is 1,290 feet in length, and runs
+to a height of 125 feet above the level of the Werribee river. The
+viaduct has fifteen spans each of 60 feet, and thirteen spans of 30
+feet. The total cost of the bridge was £600,000.
+
+The Sharpening of
+Tools.--Instead of oil, which thickens and smears the stone, a
+mixture of glycerine and spirit is recommended. The proportions of the
+composition vary according to the class of tool to be sharpened. One
+with a relatively large surface is best sharpened with a clear fluid,
+three parts of glycerine being mixed with one part of spirit. A graver
+having a small cutting surface only requires a small pressure on the
+stone, and in such cases the glycerine should be mixed with only two
+or three drops of spirit.
+
+Recipes for Plumbers.--Chloride of zinc, so much used in soldering iron,
+has, besides its corrosive qualities, the drawback of being unwholesome
+when used for soldering the iron tins employed to can fruit, vegetables
+and other foods. A soldering mixture has been found which is free from
+these defects. It is made by mixing one pound of lactic acid with one
+pound of glycerine and eight pounds of water. A wooden tank may be
+rendered capable of withstanding the effects of nitric or sulphuric
+acids by the following methods:--Cover the inside with paraffin; go over
+the inside with a sadiron heated to the temperature used in ironing
+clothes. Melt the paraffin under the iron so as to drive it into the
+wood as much as possible, then with a cooler iron melt on a coat thick
+enough to completely cover the wood. For brassing small articles: To one
+quart water add half an ounce each of sulphate copper and protochloride
+of tin. Stir the articles in the solution until the desired color is
+obtained. Use the sulphate of copper alone for a copper color. A good
+cement for celluloid is made from one part shellac dissolved in one part
+of spirit of camphor and three to four parts of ninety per cent.
+alcohol. The cement should be applied warm, and the broken parts
+securely held together until the solvent has entirely evaporated. Tin
+and tin alloys, after careful cleansing from oxide and grease, are
+handsomely and permanently bronzed if brushed over with a solution of
+one part of sulphate of copper (bluestone) and one part of sulphate of
+iron (copperas) in twenty parts of water. When this has dried, the
+surface should be brushed with a solution of one part of acetate of
+copper (verdigris) in acetic acid. After several applications and
+dryings of the last named, the surface is polished with a soft brush and
+bloodstone powder. The raised portions are then rubbed off with soft
+leather moistened with wax in turpentine, followed by a rubbing with dry
+leather.
+
+Protecting Water-Pipes Against Frost.--A device has been brought
+forward for protecting water-pipes against freezing, the arrangement
+being based upon the fact that water in motion will remain liquid at a
+lower temperature than water at rest. One end of a copper rod, placed
+outside the building, is secured to a bracket, and the other end is
+attached to one arm of a weighted elbow lever; to the other arm of the
+lever is secured a rod which passes into the building and operates a
+valve in the water-pipe. By means of turn buckles the length of the
+copper rod can be adjusted so that before the temperature reaches
+the point at which there would be danger of the water in the pipes
+freezing the valve will be opened to allow a flow of water; beyond
+this point the valve opening will increase and the flow become more
+rapid as the cold becomes more intense, and as the temperature rises
+the valve is closed. This plan sets up a current in the pipes, which
+replaces the water as it grows cold by the warmer water from the main.
+
+Destructive Work of Barnacles.--Unless some paint can be found which
+is proof against barnacles, it may be necessary to sheath steel
+vessels with an alloy of copper. An attempt has been made to cover the
+hulls with anti-corrosive paint and cover this with an outside coat
+which should resist the attack of barnacles. Somehow the barnacles
+eat their way through the paint and attach themselves to the hull. The
+vast item of expense attached to the dry-docking of steel ships makes
+this matter a not unimportant one. The barnacles interfere greatly
+with the speed of a vessel, and in a cruiser speed is of prime
+importance. They attach themselves in an incredibly short time to a
+steel hull, and it is not long before their effect can be noted by a
+comparison of the reading of the log.
+
+How to Frost Glass.--Two ounces of spirits of salts, two ounces of oil
+of vitriol, one ounce of sulphate of copper, one ounce of gum arabic,
+mixed together and dabbed on with a brush; or this:--Dab your squares
+regularly over with putty; when dry go over them again--the imitation
+will be executed. Or this:--Mix Epsom salts with porter and apply it
+with a brush. Or this one:--Grind and mix white lead in three-fourths
+of boiled oil, and one-fourth of spirits of turpentine, and, to give
+the mixture a very drying quality, add sufficient quantities of burnt
+white vitriol and sugar of lead. The color must be made exceedingly
+thin, and put on the panes of glass with a large painting-brush in as
+even a manner as possible. When a number of the panes are thus painted
+take a dry duster, quite new, dab the ends of the bristles on the
+glass in quick succession till you give it a uniform appearance;
+repeat this operation till the work appears very soft, and it
+will then appear like ground glass. When the windows require fresh
+painting, get the old coat off first by using strong pearlash water.
+
+How to Preserve Posts.--Wood can be made to last longer than iron
+in the ground, if prepared according to the following recipe:--Take
+boiled linseed oil and stir in pulverized coal to the consistency of
+paint. Put a coat of this over the timber, and there is not a man that
+will live to see it rot.
+
+What Diamond Dyes and Paints Are Made of.--Solutions of the aniline
+colors.
+
+What the Ingredients Are of Soapine and Pearline.--They consist of
+partly effloresced sal soda mixed with half its weight of soda ash.
+Some makers add a little yellow soap, coarsely powdered, to disguise
+the appearance, and others a little carbonate of ammonium or borax.
+
+How Many Thousand Feet of Natural Gas are Equal in Heat-Creating Power
+to One Ton Anthracite Coal.--About 40,000 cubic feet.
+
+
+SUSTAINING POWER OF ICE.
+
+The sustaining power of ice at various degrees of thickness is given
+in the following paragraphs:
+
+At a thickness of two inches, will support a man.
+
+At a thickness of four inches, will support man on horseback.
+
+At a thickness of six inches, will support teams with moderate loads.
+
+At a thickness of eight inches, will support heavy loads.
+
+At a thickness of ten inches, will support 1,000 pounds to the square
+foot.
+
+
+THE EXPANSIVE POWER OF WATER.
+
+It is a well known, but not less remarkable fact, that if the tip of
+an exceedingly small tube be dipped into water, the water will rise
+spontaneously in the tube throughout its whole length. This may be
+shown in a variety of ways; for instance, when a piece of sponge,
+or sugar, or cotton is just allowed to touch water, these substances
+being all composed of numberless little tubes, draw up the water,
+and the whole of the piece becomes wet. It is said to _suck up_ or
+_imbibe_ the moisture. We see the same wonderful action going on in
+nature in the rising of the sap through the small tubes or pores of
+the wood, whereby the leaves and upper portions of the plant derive
+nourishment from the ground.
+
+This strange action is called "capillary," from the resemblance the
+minute tubes bear to a hair, the Latin of which is _capillus_. It is,
+moreover, singular that the absorption of the water takes place with
+great force. If a dry sponge be enclosed tightly in a vessel, it will
+expand when wetted, with sufficient force to burst it, unless very
+strong.
+
+London Water Supply.--The quantity of water consumed in London
+amounts to about 145,000,000 gallons a day. If this quantity could be
+collected together, it would form a lake 700 yards long, 200 wide, and
+with a uniform depth of 20 feet.
+
+A Protection for Embankments.--Engineers often have considerable
+trouble with the loose soil of newly-made embankments, so apt to slip
+or be washed away before they are covered with vegetation. According
+to a French railway engineer, the best plan is to sow the banks with
+the double poppy. Several months elapse before grasses and clovers
+develop their feeble roots, but the double poppy germinates in a
+few days, and in a fortnight has grown sufficiently to afford some
+protection to the slope, while at the end of three or four months the
+roots, which are ten or twelve inches in length, are found to have
+interlaced so as to retain the earth far more firmly than those of any
+grass or grain. Although the double poppy is an annual, it sows itself
+after the first year.
+
+A Cheap Concrete.--A kind of concrete made without cement is composed
+of 8 parts of sand, gravel and pebbles, 1 part of burnt and powdered
+common earth, 1 part of pulverized clinkers and cinders, and 1-1/2
+parts of unslacked hydraulic lime. These materials are thoroughly
+incorporated while dry into a homogeneous mixture, which is then
+wetted up and well beaten. The result of this is a hard and solid
+mass, which sets almost immediately, becoming exceedingly strong after
+a few days. It may be made still stronger by the addition of a small
+proportion--say 1 part--of cement.
+
+Marking Tools.--To mark tools, first coyer the article to be marked
+with a thin coating of tallow or beeswax, and with a sharp instrument
+write the name in the tallow. Clear with a feather, fill the letters
+with nitric acid, let it remain from one to ten minutes, then dip
+in water and run off, and the marks will be etched into the steel or
+iron.
+
+How to Prevent Chisel Handles Splitting.--All carpenters know how soon
+the butt-end of chisel handles split when daily exposed to the blow
+of a mallet or hammer. A remedy suggested by a Brooklyn man consists
+simply of sawing or cutting off the round end of the handle so as to
+make it flat, and attaching by a few nails on the top of it two discs
+of sole leather, so that the end becomes similar to the heel of
+the boot. The two thicknesses of leather will prevent all further
+splitting, and if, in the course of time, they expand and overlap the
+wood of the handle, they are simply trimmed off all around.
+
+The Largest Wheel of Its Kind Ever Made in the World.--The greatest
+wheel of its kind in the world, a very wonder in mechanism, was built
+for the Calumet and Hecla Mining Company of Lake Superior, Mich., for
+the purpose of lifting and discharging the "tailings," a waste from
+the copper mines, into the lake. Its diameter is 54 feet; weight in
+active operation, 200 tons. Its extreme dimensions are 54 feet in
+diameter. Some idea of its enormous capacity can be formed from the
+fact that it receives and elevates sufficient sand every twenty-four
+hours to cover an acre of ground a foot deep. It is armed on its outer
+edge with 432 teeth, 4.71 inches pitch and 18 inches face. The gear
+segments, eighteen in number, are made of gun iron, and the teeth are
+machine-cut, epicycloidal in form. It took two of the most perfect
+machines in the world 100 days and nights to cut the teeth alone, and
+the finish is as smooth as glass. The wheel is driven by a pinion of
+gun iron containing 33 teeth of equal pitch and face and runs at a
+speed of 6OO feet per minute at the inner edge, where it is equipped
+with 448 steel buckets that lift the "tailings" as the machine
+revolves and discharges them into launders that carry them into the
+lake. The shaft of the wheel is of gun iron, and its journals are 22
+inches in diameter by 3 feet 4 inches long. The shaft is made in three
+sections and is 30 inches in diameter in the center. At a first glance
+the great wheel looks like an exaggerated bicycle wheel, and it is
+constructed much on the same principle, with straining rods that run
+to centers cast on the outer sections of the shaft. The steel buckets
+on either side of the gear are each 4 feet 5-1/2 inches long and 21
+inches deep, and the combined lifting capacity of the 448, running at
+a speed of 600 feet per minute, will be 3,000,000 gallons of water
+and 2,000 tons of sand every twenty-four hours. The mammoth wheel is
+supported on two massive adjustable pedestals of cast iron weighing
+twelve tons each, and its cost at the copper mines before making a
+single revolution, $100,000.
+
+Strength of Brick Walls.--The question of strength of brick walls is
+often discussed, and differences of opinion expressed. The following
+is one of the rules given:--For first-class buildings, with good
+workmanship, the general average should not exceed a greater number of
+feet in height than three times its thickness of wall in inches, and
+the length not to exceed double the height, without lateral supports
+of walls, buttresses, etc., as follows for safety:
+
+      THICKNESS;         SAFE HEIGHT;     LENGTH.
+
+      8-1/2 inch walls;   25 feet;        50 feet.
+      13 inch walls;      40 feet;        80 feet.
+      17 inch walls;      55 feet;       110 feet.
+      22 inch walls;      66 feet;       130 feet.
+      26 inch walls;      78 feet;       150 feet.
+
+Where the lengths must exceed these proportions, as in depots,
+warehouses, etc., the thickness should be increased, or lateral
+braces instituted as frequently as practicable.
+
+Qualities of Building
+Stone.--The principal qualities of a good building stone are--(1)
+Strength, (2) hardness, (3) durability, (4) appearance, (5) facility
+for working. There are also other minor points; but stone possessing
+one or more of the above qualities, according to the purpose for which
+it is required, may be regarded as good for that purpose.
+
+Strength of Stone.--Stone should only be subjected to a compressive
+strain. It is occasionally subject to a cross strain, as in lintels
+over doors and windows; these are, however, contrary to the true
+principles of construction, and should not be allowed except a
+strong relieving arch is turned over them. The strength of stone in
+compression is about 120 tons per square foot for the weakest stones,
+and about 750 tons per square foot for the strongest. No stones are,
+however, subjected to anything like this amount of compressive force;
+in the largest buildings it does not amount to more than twelve or
+fourteen tons per square foot.
+
+Hardness of Stone.--This is of more importance than its strength,
+especially in pavements or steps, where it is subject to great wear;
+also in plinths and quoins of buildings where it is desired to preserve
+a good face and sharp arris. The order of strength and hardness of stone
+is--(1) Basalt, (2) granite, (3) limestone, (4) sandstone. Granite,
+seinite, and gneiss take the first, place for strength, hardness and
+durability, but they will not stand a high temperature. "Stones which
+are of a fine, uniform grain, compact texture and deep color are the
+strongest; and when the grain, color, and texture are the same, those
+are the stongest which are the heaviest; but otherwise the strength does
+not increase with the specific gravity." Great hardness is objectionable
+when the stone has to be worked with a chisel, owing to the labor
+required to work it. Hard stones, also, generally wear smooth, and
+become polished, which makes them unsuitable for some purposes.
+Brittleness is a defect which frequently accompanies hardness,
+particularly in coarse-grained stones; it prevents them from being
+worked to a true surface, and from receiving a smooth edge at the
+angles. Workmen call those hard stones which can only be sawn into slabs
+by the grit saw, and those soft which can be separated by a common saw.
+
+Expansion of Stone by Heat.--Rocks are expanded by heat and contracted
+by cooling. Variation in temperature thus causes some building stones
+to alternately expand and contract, and this prevents the joints of
+masonry from remaining close and tight. In the United States with an
+annual thermometric range of more than 90 deg. Fah., this difficulty
+led to some experiments on the amount of expansion and contraction in
+different kinds of building stones. It was found that in fine-grained
+granite the rate of expansion was .000004825 for every degree Fah., of
+increment of heat; in white crystalline marble it was .000005668; and
+in red sandstone .000009532, or about twice as much as in granite. In
+Western America, where the climate is remarkably dry and clear, the
+thermometer often gives a range of more than 80 deg. in twenty-four
+hours. This great difference of temperature produces a strain so
+great that it causes rocks to crack or peel off in skins or irregular
+pieces, or in some cases, it disintegrates them into sand. Dr.
+Livingstone found in Africa (12 deg. S. lat., 34 deg. E. long.) that
+surfaces of rock which during the day were heated up to 137 deg.
+Fah. cooled so rapidly by radiation at night that unable to stand
+the strain of contraction, they split and threw off sharp angular
+fragments from a few ounces to 100 lbs. or 200 lbs. in weight.
+According to data obtained from Adie "Trans. Roy. Soc. Edin.," xiii.,
+p. 366, and Totten the expansion of ordinary rocks ranges from about
+2.47 to 9.63 millionths for 1 deg. Fah.
+
+
+BLUNDERS AND ABSURDITIES IN ART.
+
+In looking over some collections of old pictures, it is surprising what
+extraordinary [Transcriber's Note: The original text reads
+'anachornisms'] anachronisms, blunders, and absurdities are often
+discoverable.
+
+In the gallery of the convent of Jesuits at Lisbon, there is a picture
+representing Adam in paradise, dressed in blue breeches with silver
+buckles, and Eve with a striped petticoat. In the distance appears a
+procession of Capuchin monks bearing the cross.
+
+In a country church in Holland there is a painting representing the
+sacrifice of Isaac, in which the painter has depicted Abraham with a
+blunderbus in his hand, ready to shoot his son. A similar edifice in
+Spain has a picture of the same incident, in which the patriarch is
+armed with a pistol.
+
+At Windsor there is a painting by Antonio Verrio, in which the artist
+has introduced the portraits of himself, Sir Godfrey Kneller, and May,
+the surveyor of the works of that period, all in long periwigs, as
+spectators of Christ healing the sick.
+
+A painter of Toledo, having to represent the three wise men of the
+East coming to worship on the nativity of Christ, depicted three
+Arabian or Indian kings, two of them white and one black, and all
+of them in the posture of kneeling. The position of the legs of each
+figure not being very distinct, he inadvertently painted three black
+feet for the negro king, and three also between the two white kings;
+and he did not discover his error until the picture was hung up in the
+cathedral.
+
+In another picture of the Adoration of the Magi, which was in the
+Houghton Hall collection, the painter, Brughel, had introduced a
+multitude of little figures, finished off with true Dutch exactitude,
+but one was accoutred in boots and spurs, and another was handing in,
+as a present, a little model of a Dutch ship.
+
+The same collection contained a painting of the stoning of Stephen,
+the martyr, by Le Soeur, in which the saint was attired in the habit of
+a Roman Catholic priest at high mass.
+
+A picture by Rubens, in the Luxembourg, represents the Virgin Mary
+in council, with two cardinals and the god Mercury assisting in her
+deliberations.
+
+
+A STOPPAGE OF THE FALLS OF NIAGARA.
+
+The following remarkable account of the stoppage of Niagara Falls,
+appeared in the _Niagara Mail_ at the time of the occurrence: "That
+mysterious personage, the oldest inhabitant, has no recollection of
+so singular an occurrence as took place at the Falls on the 30th of
+March, 1847. The 'six hundred and twenty thousand tons of water each
+minute' nearly ceased to flow, and dwindled away into the appearance
+of a mere milldam. The rapids above the falls disappeared, leaving
+scarcely enough on the American side to turn a grindstone. Ladies
+and gentlemen rode in carriages one-third of the way across the river
+towards the Canada shore, over solid rock as smooth as a kitchen
+floor. The _Iris_ says: 'Table Rock, with some two hundred yards more,
+was left dry; islands and places where the foot of man never dared to
+tread have been visited, flags placed upon come, and mementoes brought
+away. This unexpected event is attempted to be accounted for by an
+accumulation of ice at the lower extremity of Fort Erie, which formed
+a sort of dam between Fort Erie and Buffalo.'"
+
+
+WONDERS OF MINUTE WORKMANSHIP.
+
+In the twentieth year of Queen Elizabeth, a blacksmith named Mark
+Scaliot, made a lock consisting of eleven pieces of iron, steel and
+brass, all which, together with a key to it, weighed but one grain of
+gold. He also made a chain of gold, consisting of forty-three links,
+and, having fastened this to the before-mentioned lock and key, he put
+the chain about the neck of a flea, which drew them all with ease. All
+these together, lock and key, chain and flea, weighed only one grain
+and a half.
+
+Oswaldus Norhingerus, who was more famous even than Scaliot for his
+minute contrivances, is said to have made 1,600 dishes of turned
+ivory, all perfect and complete in every part, yet so small, thin and
+
+
+slender, that all of them were included at once in a cup turned out
+of a pepper-corn of the common size. Johannes Shad, of Mitelbrach,
+carried this wonderful work with him to Rome, and showed it to
+Pope Paul V., who saw and counted them all by the help of a pair of
+spectacles. They were so little as to be almost invisible to the eye.
+
+Johannes Ferrarius, a Jesuit, had in his posession cannons of wood,
+with their carriages, wheels, and all other military furniture, all of
+which were also contained in a pepper-corn of the ordinary size.
+
+An artist, named Claudius Callus, made for Hippolytus d'Este, Cardinal
+of Ferrara, representations of sundry birds setting on the tops of
+trees, which, by hydraulic art and secret conveyance of water through
+the trunks and branches of the trees, were made to sing and clap their
+wings; but, at the sudden appearance of an owl out of a bush of the
+same artifice, they immediately became all mute and silent.
+
+
+CURIOUS DISSECTION OF THE OLD AND NEW TESTAMENTS.
+
+SHOWING THE NUMBER OF BOOKS, CHAPTERS, VERSES, WORDS, LETTERS, ETC.
+
+      In the Old Testament.   In the New Testament.      Total.
+
+      Books              39   Books              27          66
+      Chapters          929   Chapters          260       1,189
+      Verses         23,814   Verses          7,959      81,178
+      Words         692,489   Words         281,258     773,697
+      Letters     2,728,100   Letters       838,880   3,566,480
+
+Apocrypha--chapters, 183; verses, 6,081; words, 152,185.
+
+The middle chapter and the least in the Bible is Psalm cxvii.
+
+The middle verse is the 8th of Psalm cxviii.
+
+The middle line is in 16th verse, 4th chapter, 2 Chronicles. The word
+_and_ occurs in the Old Testament 35,543 times; in the New Testament,
+10,684 times.
+
+The word _Jehovah_ occurs 6,855 times.
+
+
+OLD TESTAMENT.
+
+The middle book is Proverbs.
+
+The middle chapter is Job xxix.
+
+The middle verse would be in the 2d of Chronicles, 20th chapter,
+between the 17th and 18th verses.
+
+The least verse is the 1st of Chronicles, 1st chapter, and 1st verse.
+
+
+NEW TESTAMENT.
+
+The middle book is 2 Thessalonians.
+
+The middle chapter is between the 13th and 14th of Romans.
+
+The middle verse is the 17th of Acts xvii.
+
+The shortest verse is the 35th of John xi.
+
+The 21st verse of the 7th chapter of Ezra contains all the letters of
+the alphabet.
+
+The 19th chapter of 2 Kings, and the 37th of Isaiah, are alike.
+
+It is stated that the above calculation took three years to complete.
+
+
+REMARKABLE INSCRIPTION.
+
+The following singular inscription is to be seen carved on a tomb
+situated at the entrance of the church of San Salvador, in the city of
+Oviedo. The explanation is that the tomb was erected by a king named
+Silo, and the inscription is so written that it can be read 270 ways
+by beginning with the large S in the center. The words are Latin,
+"Silo princeps fecit."
+
+        T I C E F S P E C N C E P S F E C I T
+        I C E F S P E C N I N C E P S F E C I
+        C E F S P E C N I R I N C E P S F E C
+        E F S P E C N I R P R I N C E P S F E
+        F S P E C N I R P O P R I N C E P S F
+        S P E C N I R P O L O P R I N C E P S
+        P C C N I R P O L I L O P R I N C E P
+        E E N I R P O L I S I L O P R I N C E
+        P E C N I R P O L I L O P R I N C E P
+        S P E C N I R P O L O P R I N C E P S
+        F S P E C N I R P O P R I N C E P S F
+        E F S P E C N I R P R I N C E P S F E
+        C E F S P E C N I R I N C E P S P E C
+        I C E F S P E C N I N C E P S F E C I
+        T I C E F S P E C N C E P S F E C I T
+
+Besides this singular inscription, the letters H. S. E. S. S. T. T.
+L. are also carved on the tomb, but of these no explanation is given.
+Silo, Prince of Oviedo, or King of the Asturias, succeeded Aurelius
+in 774, and died in 785. He was, therefore, a contemporary of
+Charlemagne. No doubt the above inscription was the composition of
+some ingenious and learned Spanish monk.
+
+
+CURIOUS CALCULATIONS.
+
+CONSUMPTION OF AIR IN ACTIVITY AND REPOSE.
+
+Dr. Radclyffe Hall makes the following interesting statement with
+regard to the amount of air we consume in repose, and at different
+degrees of activity: When still, we use 500 cubic inches of air in a
+minute; if we walk at the rate of one mile an hour, we use 800; two
+miles, 1,000; three miles an hour, 1,600; four miles an hour, 2,300.
+If we run at six miles an hour, we use 3,000 cubic inches; trotting a
+horse, 1,750; cantering, 1,500.
+
+THE VALUE OF LABOR.
+
+Cast iron of the value of £1 sterling is worth, converted into
+ordinary machinery, £4; in larger ornamented work, £45; in buckles and
+similar kinds of fancy work, £600; in neck chains, £1,300. Bar iron of
+the value of £1 sterling is worth, in the form of knives, £36; needles,
+£70; penknife blades, £950; polished [Transcriber's Note: The original
+text reads 'bottons'] buttons and buckles, £890; balance springs of
+watches, £5,000.
+
+INTEREST OF MONEY.
+
+Dr. Price, in the second edition of his "Observations on Reversionary
+Payments," says: "It is well known to what prodigious sums money
+improved for some time at compound interest will increase. A penny so
+improved from our Saviour's birth, as to double itself every fourteen
+years--or, what is nearly the same, put out at five per cent. compound
+interest at our Saviour's birth--would by this time have increased
+to more money than could be contained in 150 millions of globes, each
+equal to the earth in magnitude, and all solid gold. A shilling, put
+out at six per cent. compound interest would, in the same time, have
+increased to a greater sum in gold than the whole solar system could
+hold, supposing it a sphere equal in diameter to the diameter of
+Saturn's orbit. And the earth is to such a sphere as half a square
+foot, or a quarto page, to the whole surface of the earth."
+
+WONDERS OF SCIENCE.
+
+A grain of gold has been found by Muncke to admit of being divided
+into _ninety-fire thousand millions of visible parts_; that is, by the
+aid of a microscope magnifying one thousand times. A sovereign is
+thus capable of division into ten millions of millions of visible
+particles, being ten thousand times as many such particles as there
+are men, women and children in all the world.
+
+SPONTANEOUS COMBUSTION.--Liebig, in his "Familiar Letters on Chemistry,"
+has proved the unsoundness of spontaneous combustion. Yet Dr. Lindley
+gives nineteen instances of something akin, or the rapid ignition of the
+human body by contact with flame as a consequence of the saturation of
+its tissues by alcohol.
+
+VIBRATIONS OF THE AIR.--If a person stand beneath a railway
+girder-bridge with an open umbrella over his head, when a train is
+passing, the vibration of the air will be distinctly felt in the hand
+which grasps the umbrella, because the outspread surface collects and
+concentrates the waves into the focus of the handle.
+
+THE EARTH'S CENTER.--All bodies weigh less the further removed they are
+from the center of the earth. A block of stone weighing 700 pounds upon
+the sea-shore, will weigh only 699 pounds if carried up a mountain three
+miles high. A pendulum oscillates more quickly at the poles than at the
+equator, because the earth is flatter by twenty-six miles at the
+poles--that is, the "bob" of the pendulum is that much nearer the
+earth's center, and therefore heavier, and so swings more quickly.
+
+
+
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Burroughs' Encyclopaedia of Astounding
+Facts and Useful Information, 1889, by Barkham Burroughs
+
+*** END OF THIS PROJECT GUTENBERG EBOOK BURROUGHS' ENCYCLOPAEDIA ***
+
+***** This file should be named 14091-8.txt or 14091-8.zip *****
+This and all associated files of various formats will be found in:
+        https://www.gutenberg.org/1/4/0/9/14091/
+
+Produced by Alicia Williams and the Online Distributed Proofreading Team.
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+https://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere 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 www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, is critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at https://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+https://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at https://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit https://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including including checks, online payments and credit card
+donations.  To donate, please visit: https://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart was the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     https://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
diff --git a/old/14091-8.zip b/old/14091-8.zip
new file mode 100644
index 0000000..c4c819e
--- /dev/null
+++ b/old/14091-8.zip
diff --git a/old/14091-h.zip b/old/14091-h.zip
new file mode 100644
index 0000000..ca8904e
--- /dev/null
+++ b/old/14091-h.zip
diff --git a/old/14091-h/14091-h.htm b/old/14091-h/14091-h.htm
new file mode 100644
index 0000000..2950421
--- /dev/null
+++ b/old/14091-h/14091-h.htm
@@ -0,0 +1,23445 @@
+<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN"
+    "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">
+
+<html xmlns="http://www.w3.org/1999/xhtml">
+<head>
+    <meta http-equiv="Content-Type"
+          content="text/html; charset=iso-8859-1" />
+
+    <title>Barkham Burroughs' Encyclopaedia</title>
+    <style type="text/css">
+    /*<![CDATA[*/
+    <!--
+    body                 {margin-left: 10%; margin-right: 10%; font-family: Verdana, Arial, sans-serif}
+    p                    {text-align: justify;}
+    .i6  {margin-left: 12%;}
+    .i10 {margin-left: 15%;}
+    .i50 {margin-left: 50%;}
+    .i60 {margin-left: 60%;}
+    .i70 {margin-left: 70%;}
+
+    blockquote           {margin-left: 12%; margin-right: 12%; text-align: left;}
+    h1,h2,h3,h4          {text-align: center; margin-top: 2em;}
+    pre                  {font-size: 0.7em;}
+    hr                   {text-align: center; width: 50%;}
+    html>body hr         {margin-right: 25%; margin-left: 25%; width: 50%;}
+    hr.full              {width: 100%;}
+    html>body hr.full    {margin-right: 0%; margin-left: 0%; width: 100%;}
+    hr.short             {text-align: center; width: 20%;}
+    html>body hr.short   {margin-right: 40%; margin-left: 40%; width: 20%;}
+    .note                {margin-left: 10%; margin-right: 10%; font-size: 0.9em;}
+    span.pagenum         {position: absolute; left: 1%; right: 91%; font-size: 8pt;}
+    .poem                {margin-left:12%; margin-right:12%; margin-bottom: 1em; text-align: left;}
+    .poem .stanza        {margin: 1em 0em 1em 0em;}
+    .poem p              {margin: 0; padding-left: 3em; text-indent: -3em;}
+    .poem p.i2           {margin-left: 1em;}
+    .poem p.i4           {margin-left: 2em;}
+    .poem p.i6           {margin-left: 3em;}
+    .poem p.i8           {margin-left: 4em;}
+    .poem p.i10          {margin-left: 5em;}
+
+    ins.correction {border-bottom-style: dotted; border-bottom-color: red; border-bottom-width:
+    1px;}
+
+    .figure, .figcenter, .figright, .figleft
+                     {padding: 1em; margin: 0; text-align: center; font-size: 0.8em;}
+    .figure img, .figcenter img, .figright img, .figleft img
+                     {border: none;}
+    .figure p, .figcenter p, .figright p, .figleft p
+                     {margin: 0; text-indent: 1em;}
+    .figcenter           {margin: auto;}
+    .figright            {float: right;}
+    .figleft             {float: left;}
+
+   -->
+    /*]]>*/
+    </style>
+</head>
+
+<body>
+
+
+<pre>
+
+The Project Gutenberg EBook of Burroughs' Encyclopaedia of Astounding
+Facts and Useful Information, 1889, by Barkham Burroughs
+
+This eBook is for the use of anyone anywhere 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 www.gutenberg.org
+
+
+Title: Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889
+
+Author: Barkham Burroughs
+
+Release Date: November 19, 2004 [EBook #14091]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK BURROUGHS' ENCYCLOPAEDIA ***
+
+
+
+
+Produced by Alicia Williams and the Online Distributed Proofreading Team.
+
+
+
+
+
+</pre>
+
+
+
+    <span class="pagenum"><a name="page1"
+       id="page1"></a>[pg 1]</span>
+
+    <div class="figcenter">
+        <img src="images/ill092.jpg"
+             alt="Title Page" />
+    </div>
+
+    <h1>BARKHAM BURROUGHS' ENCYCLOPAEDIA<br />
+     OF<br />
+     ASTOUNDING FACTS<br />
+     AND<br />
+     USEFUL INFORMATION<br />
+     1889</h1>
+    <br />
+    <hr />
+    <span class="pagenum"><a name="page2"
+       id="page2"></a>[pg 2]</span>
+
+    <div class="figcenter">
+        <img src="images/ill002.jpg"
+           alt="decoration2" />
+    </div>
+
+    <br />
+    <hr />
+    <span class="pagenum"><a name="page3"
+       id="page3"></a>[pg 3]</span>
+
+    <div class="figcenter">
+        <img src="images/ill003.png"
+          alt="For Melba Conner" />
+    </div>
+
+    <h2>For Melba Conner</h2>
+    <br />
+    <hr />
+    <p>Universal Assistant and Treasure-House of Information to be
+    Consulted on Every Question That Arises in Everyday Life by
+    Young and Old Alike!</p>
+
+    <p>Including: 521 Recipes * 236 Remedies * 150 Themes for
+    Debate * How to Be Handsome * Mother Shipton's Prophesy * The
+    Cure for Baldness * How to Distinguish Death * PLUS 20,000
+    Things Worth Knowing, and Much Much
+    More.</p><span class="pagenum"><a name="page4"
+       id="page4"></a>[pg 4]</span>
+    <br />
+    <hr />
+    <div class="figcenter">
+        <img src="images/ill004.jpg"
+             alt="THE HIGHEST BUILDINGS IN THE WORLD" />
+
+        <center>
+            THE HIGHEST BUILDINGS IN THE WORLD<br />
+             1. An imaginary tower, 1000 feet high. 2. Cathedral at
+            Cologne, 501 feet. 3. Pyramid of Cheops, 480 feet. 4.
+            Strasbourg Cathedral, 468 feet. 5. St. Peter's, Rome,
+            457 feet. 6. Pyramid of Cephren, 454 feet. 7. St.
+            Paul's, London, 365 feet. 8. Capitol at Washington, 287
+            feet. 9. Trinity Church, N.Y., 286 feet. 10. Bunker
+            Hill Monument, 221 feet. 11. St. Mark's, Philadelphia,
+            150 feet.
+        </center>
+    </div><span class="pagenum"><a name="page5"
+       id="page5"></a>[pg 5]</span>
+
+    <div class="figcenter">
+        <img src="images/ill005.jpg"
+             alt="CONTENTS" />
+    </div>
+
+    <p class="i6"><a href="#page6">HOW POOR BOYS BECOME SUCCESSFUL
+    MEN, 6</a></p>
+
+    <p class="i6"><a href="#page7">THE ART OF PENMANSHIP, 7</a></p>
+
+    <p class="i6"><a href="#page18">ORNAMENTAL PENMANSHIP,
+    18</a></p>
+
+    <p class="i6"><a href="#page19">HOW TO WRITE A BUSINESS LETTER,
+    19</a></p>
+
+    <p class="i6"><a href="#page28">ELEMENTS OF SUCCESS IN
+    BUSINESS, 28</a></p>
+
+    <p class="i6"><a href="#page32">DETECTING COUNTERFEIT MONEY,
+    32</a></p>
+
+    <p class="i6"><a href="#page37">HOW TO ADVERTISE, 37</a></p>
+
+    <p class="i6"><a href="#page39">HOW TO BE HANDSOME, 39</a></p>
+
+    <p class="i6"><a href="#page41">MULTUM IN PARVO. (110
+    MISCELLANEOUS ITEMS), 41</a></p>
+
+    <p class="i6"><a href="#page71">HOUSEHOLD RECIPES, 71</a></p>
+
+    <p class="i6"><a href="#page73">HOW TO DESTROY HOUSEHOLD PESTS,
+    73</a></p>
+
+    <p class="i6"><a href="#page75">ACCIDENTS AND INJURIES (236
+    ITEMS), 75</a></p>
+
+    <p class="i6"><a href="#page83">THE FAMILY PHYSICIAN,
+    83</a></p>
+
+    <p class="i6"><a href="#page93">LANGUAGE OF FLOWERS, 93</a></p>
+
+    <p class="i6"><a href="#page94">MASTERPIECES OF ELOQUENCE,
+    94</a></p>
+
+    <p class="i6"><a href="#page95">SUNDRY BRIEF ITEMS OF INTEREST,
+    95</a></p>
+
+    <p class="i6"><a href="#page95">PHYSICIAN'S DIGESTION TABLE,
+    95</a></p>
+
+    <p class="i6"><a href="#page95">THEMES FOR DEBATE (150),
+    95</a></p>
+
+    <p class="i6"><a href="#page98">COOKERY RECIPES (521),
+    98</a></p>
+
+    <p class="i10"><a href="#page106">HOW TO COOK FISH, 106</a></p>
+
+    <p class="i10"><a href="#page108">HOW TO CHOOSE AND COOK GAME,
+    108</a></p>
+
+    <p class="i10"><a href="#page109">HOW TO MAKE ICE CREAMS, WATER
+    ICES AND JELLIES, 109</a></p>
+
+    <p class="i10"><a href="#page111">HOW TO SELECT AND COOK MEATS,
+    111</a></p>
+
+    <p class="i10"><a href="#page113">HOW TO MAKE PIES, 113</a></p>
+
+    <p class="i10"><a href="#page114">HOW TO MAKE PRESERVES,
+    114</a></p>
+
+    <p class="i10"><a href="#page116">HOW TO BOIL, BAKE AND STEAM
+    PUDDINGS, 116</a></p>
+
+    <p class="i10"><a href="#page119">HOW TO PUT UP PICKLES
+    <ins class="correction"
+         title="Transcriber's Note: The original text reads 'AN'.">
+    AND</ins> MAKE CATSUPS, 119</a></p>
+
+    <p class="i10"><a href="#page121">HOW TO ROAST, BROIL OR BOIL
+    POULTRY, 121</a></p>
+
+    <p class="i10"><a href="#page121">SAUCES FOR MEATS AND FISH,
+    121</a></p>
+
+    <p class="i10"><a href="#page123">HOW TO MAKE SOUPS AND BROTH,
+    123</a></p>
+
+    <p class="i10"><a href="#page125">HOW TO COOK VEGETABLES,
+    125</a></p>
+
+    <p class="i6"><a href="#page128">HOW TO CALCULATE, 128</a></p>
+
+    <p class="i6"><a href="#page130">20,000 THINGS WORTH KNOWING
+    (20,000 ITEMS),
+    130</a></p><span class="pagenum"><a name="page6"
+       id="page6"></a>[pg 6]</span>
+    <hr class="full" />
+
+    <div class="figcenter">
+        <img src="images/ill006.jpg"
+             alt="How Poor Boys Become Successful Men" />
+    </div>
+
+    <h2>How Poor Boys Become Successful Men.</h2>
+
+    <p>You want some good advice. Rise early. Be abstemious. Be
+    frugal. Attend to your own business and never trust it to
+    another. Be not afraid to work, and diligently, too, with your
+    own hands. Treat every one with civility and respect. Good
+    manners insure success. Accomplish what you undertake. Decide,
+    then persevere. Diligence and industry overcome all
+    difficulties. Never be mean&mdash;rather give than take the odd
+    shilling. Never postpone till to-morrow what can be done
+    to-day. Never anticipate wealth from any source but labor.
+    Honesty is not only the best policy, but the only policy.
+    Commence at the first round and keep climbing. Make your word
+    as good as your bond. Seek knowledge to plan, enterprise to
+    execute, honesty to govern all. Never overtrade. Never give too
+    large credit. Time is money. Reckon the hours of the day as so
+    many dollars, the minutes as so many cents. Make few promises.
+    Keep your secrets. Live within your income. Sobriety above all
+    things. Luck is a word that does not apply to a successful man.
+    Not too much caution&mdash;slow but sure is the thing. The
+    highest monuments are built piece by piece. Step by step we
+    mount the pyramids. Be bold&mdash;be resolute when the clouds
+    gather, difficulties are surmounted by opposition.
+    Self-confidence, self-reliance is your capital. Your conscience
+    the best monitor. Never be over-sanguine, but do not underrate
+    your own abilities. Don't be discouraged.
+    <ins class="correction"
+         title="Transcriber's Note: The original text reads 'Ninty-nine'.">
+    Ninety-nine</ins> may say no, the <ins class="correction"
+         title="Transcriber's Note: The original text reads 'hundreth'.">
+    hundredth</ins>, yes: take off your coat: roll up your sleeves,
+    don't be afraid of manual labor! America is large enough for
+    all&mdash;strike out for the west. The best letter of
+    introduction is your own energy. Lean on yourself when you
+    walk. Keep good company. Keep out of politics unless you are
+    sure to win&mdash;you are never sure to win, so look out.</p>
+
+    <div class="figcenter">
+        <img src="images/ill008.jpg"
+             alt="End of page flourish" />
+    </div>
+    <hr class="full" />
+    <span class="pagenum"><a name="page7"
+       id="page7"></a>[pg 7]</span>
+
+    <div class="figcenter">
+        <img src="images/ill009.jpg"
+             alt="The Art of Penmanship" />
+    </div>
+
+    <h2>The<br />
+    Art of Penmanship</h2><br />
+
+    <h3><i>How to Become a Handsome Writer.</i></h3>
+
+    <div class="figleft">
+        <img src="images/ill010.jpg"
+             alt="Fancy T" />
+    </div>
+
+    <p>The subject of the importance of good writing is as broad as
+    its use. Reaching out in every direction, and pervading every
+    corner of civilized society, from the humblest up to the
+    highest employments, it is a servant of man, second only in
+    importance to that of speech itself. In the world of business
+    its value is seen, from the simplest record or memorandum, up
+    to the parchment which conveys a kingdom. Without it, the
+    wheels of commerce could not move a single hour. At night it
+    has recorded the transactions of the Bank of England during the
+    day; of London; of the whole world.</p>
+
+    <p>Through the art of writing, the deeds of men live after
+    them, and we may surround ourselves with the companionship of
+    philosophers, scientists, historians, discoverers and poets;
+    and their discoveries, and reasonings and imaginings become
+    ours. In the amenities of social life, through the medium of
+    the pen, heart speaks to heart, though ocean rolls between.
+    Thoughts of tenderness and affection live when we are gone, and
+    words and deeds of kindness are not preserved by monuments
+    alone. What fountains of grief or joy have been opened in the
+    hearts of those who have read the records of the pen! The pen
+    has recorded the rapturous emotions of love reciprocated. The
+    pen has written the message of sadness which has covered life's
+    pilgrimage with gloom. The pen has traced the record of noble
+    and useful lives, spent in humanity's cause. The songs of the
+    poet, the beautiful tints of his imagination, the flights of
+    the orator in the realms of fancy, and the facts of history,
+    would all perish as the dew of morning, without this noble art
+    of writing.</p>
+
+    <p>As a means of livelihood, there is perhaps no other
+    department of education which affords such universal and
+    profitable employment, as writing. From the mere copyist, up to
+    the practical accountant, and onward into that department of
+    penmanship designated as a fine art, the remuneration is always
+    very ample, considering the time and effort required in its
+    acquisition.</p>
+
+    <p>Teachers, editors, farmers, doctors and all persons should
+    possess a practical and substantial knowledge of writing, and
+    should be ready with the pen. Business men must of course be
+    ready writers, and hence, in a treatise on business, designed
+    for the education and advancement of the youth of the country,
+    it seems eminently fitting to first make the way clear to a
+    plain, practical handwriting. Neatness and accuracy should
+    characterize the handwriting of every one. Botch-work and
+    bungling are inexcusable, as well in writing as in the
+    transaction of business. No person has a right to cause a tinge
+    of shame to their correspondent, by sending a letter addressed
+    in a stupid and awkward manner, nor to consume the time of
+    another in deciphering the illegible hooks and scrawls of a
+    message. Every one should have the ambition to <i>write</i>
+    respectably as well as to <i>appear</i> respectable on any
+    occasion.</p>
+
+    <h4>MATERIALS USED IN WRITING.</h4>
+
+    <p>Having a suitable desk or table, arranged with reference to
+    light, in order to learn to write, it is necessary to be
+    provided with proper materials. Writing materials
+    <span class="pagenum"><a name="page8"
+       id="page8"></a>[pg 8]</span> are so abundant and so cheap in
+       these times that no excuse is afforded for using an inferior
+       or worthless quality. The materials consist of <i>Pens,
+       Ink</i> and <i>Paper</i>.</p>
+
+    <h4>PENS.</h4>
+
+    <p>Steel pens are considered the best. Gold pens have the
+    advantage of always producing the same quality of writing,
+    while steel pens, new or old, produce finer or courser lines.
+    Notwithstanding this advantage in favor of the gold pen, steel
+    pens adhere to the paper, and produce a better line. The pen
+    should be adapted to the hand of the writer. Some persons
+    require a coarse pen, and some fine. Elastic pens in the hand
+    of one writer may produce the best results, while a less
+    flexible pen may suit the hand of others best. Pens are
+    manufactured of almost an infinite grade and quality, in order
+    to suit the requirements of all. About the only rule that can
+    be given in selecting pens, is to write a few lines, or a page,
+    with each of the pens on trial, and then compare the writing.
+    If it be shaded too heavily, select a less flexible pen, if the
+    hair lines are too delicate, select a coarser pen.</p>
+
+    <h4>INK.</h4>
+
+    <p>Black ink is always preferable. That which is free from
+    sediment and flows well, should be selected. Use an inkstand
+    with broad base as being less liable to upset. With persons in
+    learning to write it is perhaps best to have a quality of ink
+    which is perfectly black when put on the paper, in order that
+    they may see the results of their labor at once. Business men
+    and accountants prefer a fluid ink, however, which, although
+    not black at first, continues to grow black, and becomes a very
+    bright and durable black, notwithstanding the action of light
+    and heat. Avoid the use of fancy colored inks, especially the
+    more gaudy, such as blue, red or green, in writing all
+    documents which you desire to command attention and
+    respect.</p>
+
+    <h4>PAPER.</h4>
+
+    <p>There are almost as many grades of paper to be found in the
+    stationery stores, as there are of pens. For practicing
+    penmanship, nothing is more suitable than foolscap, which may
+    be easily sewed into book-form, with cover of some different
+    color, and thus serves every requirement. The paper should have
+    a medium surface, neither rough and coarse, or too fine and
+    glazed. Have a few extra sheets beside the writing book, for
+    the purpose of practicing the movement exercises and testing
+    the pens. Be provided at all times with a large-sized blotter,
+    and when writing, keep this under the hand. Do not attempt to
+    write with a single sheet of paper on a bare table or desk;
+    there should be many sheets of paper underneath, in order to
+    make an elastic surface.</p>
+
+    <h4>STUDY WITH PRACTICE.</h4>
+
+    <p>Aimless, indifferent, or careless practice, never made a
+    good writer, and never will. In order to succeed in this, as in
+    other things, there must be will and determination to succeed,
+    and then persevering and studious effort. Study the models
+    until their forms are fixed in the mind.</p>
+
+    <div class="figcenter">
+        <img src="images/ill011.png"
+             alt="Study gives form" />
+    </div>
+
+    <p>No one can execute that which he does not clearly conceive.
+    The artist must first see the picture on the white canvas,
+    before he can paint it, and the sculptor must be able to see in
+    the rough and uninviting stone, the outlines of the beautiful
+    image which he is to carve. In writing, a clear idea of the
+    formation of the different letters, and their various
+    proportions, must become familiar by proper study, examination
+    and analysis. Study precedes practice. It is, of course, not
+    necessary, nor even well, to undertake the mastery of all the
+    forms in writing, by study, until some have been executed. It
+    is best that each form should, as it is taken up, be first
+    measured and analyzed and then practiced at once.</p>
+
+    <div class="figcenter">
+        <img src="images/ill012.png"
+             alt="Practice gives grace" />
+    </div>
+
+    <p>It is the act which crowns the thought. After study, careful
+    and earnest practice can hardly fail to make a good writer of
+    any one. Some persons secure a good style of penmanship with
+    less labor than others, and attain to the elegant, and
+    beautiful formation. But it is only fair to presume that no
+    greater diversity of talent exists in this direction than in
+    the study of other things. All do not learn arithmetic or
+    history with like ease, but no one will assert that all who
+    will, may not learn arithmetic or history. And so, all who will
+    put forth the proper exertion in study and practice may learn
+    to write a good business style, while many of the number will
+    attain to the elegant. The conditions of practice in writing
+    are, <i>Positions of the Body, Position of the Hand an Pen, and
+    Movement</i>.</p><span class="pagenum"><a name="page9"
+       id="page9"></a>[pg 9]</span>
+
+    <div class="figcenter">
+        <img src="images/ill013.png"
+             alt="Position of the Body" />
+    </div>
+
+    <h3>POSITION of the BODY.</h3>
+
+    <p>Sitting squarely fronting the desk, with feet placed firmly
+    on the floor, and both arms on the desk, is, as a rule, the
+    best position for practice in writing, or correspondence. The
+    right side, may, however, be placed to the desk, with the right
+    arm, only, resting thereon, and some persons prefer this
+    position. Avoid crossing the feet, sitting on the edge of the
+    chair, or assuming any careless attitude. The body should be
+    erect, but slightly inclined forward, in order that the eye may
+    follow the pen closely. This position will never cause
+    curvature of the spine. The body should never be allowed to
+    settle down into a cramped and unhealthy position with the face
+    almost on the paper. By thus compressing the lungs and the
+    digestive organs they are soon injured, and if the stomach lose
+    its tone, the eyesight is impaired, there is such a close
+    sympathy between these organs of the body. The practice of
+    writing should be, and properly is, a healthful exercise, and
+    injurious effects result only from improper positions of the
+    body, at variance with good writing as well as good health.</p>
+
+    <p>When wearied by sitting and the effort at writing, lay aside
+    paper and pen, arise from the chair, and take exercise and rest
+    by walking about the room or in the open air. Then come back
+    refreshed, and vigorous, for the practice of writing.</p>
+
+    <p>In general, the light should fall on the paper from the left
+    side, thus enabling a writer to clearly see the ruled lines,
+    and render the labor of writing easier and more rapid. If one
+    writes left-handed, of course He will sit so as to get his
+    light from the right side, or over the right shoulder.</p>
+
+    <div class="figright">
+        <img src="images/ill014.jpg"
+             alt="Man Seated at Writing Desk" />
+    </div>
+
+    <h4>SHADING.</h4>
+
+    <p>As a beautifier of the handwriting, by causing a diversity
+    of light and shade among the letters, shading has its value;
+    but in the practical handwriting for business purposes, it
+    should, as a rule, be classed with flourishing, and left out.
+    Requiring time and effort, to bring down the shades on letters,
+    business men, clerks and telegraph operators find a uniform and
+    regular style of writing, without shade, the best, even though
+    it may not be as artistic.</p>
+
+    <h4>UNIFORMITY.</h4>
+
+    <p>A most necessary element in all good penmanship is
+    uniformity. In the slope of the letters and words which form a
+    written page there must be no disagreement. With the letters
+    leaning about in various directions, writing is presented in
+    its most ridiculous phase. Uniformity in the size of letters,
+    throughout the written page; how greatly it conduces to
+    neatness and beauty. All letters resting on the line, and being
+    of uniform hight, adds another condition towards good
+    penmanship. This essential element of uniformity may be watched
+    and guarded closely and cultivated by any learner in his own
+    practice.</p>
+
+    <h4>SLANT OF WRITING.</h4>
+
+    <p>As said before, it matters not so much what angle of slant
+    is adopted in writing, provided it is made uniform, and all
+    letters are required to conform exactly to the same slant.
+    Writing which is nearest perpendicular is most legible, and
+    hence is preferable for business purposes. The printed page of
+    perpendicular type; how legible it is. But for ease in
+    execution, writing should slant. It follows then that writing
+    should be made as perpendicular as is consistent with ease of
+    execution. The slant of writing should not be less than sixty
+    degrees from the
+    horizontal.</p><span class="pagenum"><a name="page10"
+       id="page10"></a>[pg 10]</span>
+
+    <div class="figcenter">
+        <img src="images/ill015.png"
+             alt="Position of the Body While Standing" />
+    </div>
+
+    <h3>POSITION of the BODY WHILE STANDING</h3>
+
+    <p>The practical book-keeper finds it advantageous to do his
+    writing while standing; in fact, where large books are in use,
+    and entries are to be transferred from one to another, the work
+    of the book-keeper can hardly be performed otherwise than in a
+    standing position, free to move about his office. Cumbrous
+    books necessitate a different position at the desk, from that
+    of the correspondent, or the learner. Since large books must
+    lie squarely on the desk, the writer, in order to have the
+    proper position thereto, must place his left side to the desk.
+    The body thus has the same relative position, as if squarely
+    fronting the desk with the paper or book placed diagonally. In
+    other words, the writer, while engaged in writing in large,
+    heavy books, must adjust himself to the position of the books.
+    Should the correspondent or bill clerk perform his work while
+    standing, he would assume the same as the sitting
+    position&mdash;squarely fronting the desk.</p>
+
+    <div class="figleft">
+        <img src="images/ill016.jpg"
+             alt="Man Standing at Writing Desk" />
+    </div>
+
+    <h4>LEGIBILITY.</h4>
+
+    <p>Children, in learning to write, are apt to sacrifice all
+    other good qualities of beauty, regularity and grace, for the
+    quality of legibility, or plainness. With some older persons
+    this legibility is considered of very little consequence, and
+    is obscured by all manner of meaningless flourishes, in which
+    the writer takes pride. In the estimation of the business man,
+    writing is injured by shades and flourishes. The demand of this
+    practical time is a plain, regular style that can be written
+    rapidly, and read at a glance.</p>
+
+    <h4>FINISH.</h4>
+
+    <p>By a careless habit, which many persons allow themselves to
+    fall into, they omit to attend to the little things in writing.
+    Good penmanship consists in attention to small details, each
+    letter and word correctly formed, makes the beautiful page. By
+    inattention to the finish of one letter, or part of a letter of
+    a word, oftentimes the word is mistaken for another, and the
+    entire meaning changed. Particular attention should be devoted
+    to the finish of some of the small letters, such as the dotting
+    of the i, or crossing of the t. Blending the lines which form a
+    loop, often causes the letter to become a stem, similar to the
+    t or d, or an e to become an i. In many of the capital letters,
+    the want of attention to the finish of the letter converts it
+    into another or destroys its identity, such, for instance, as
+    the small cross on the capital F, which, if left off, makes the
+    letter a T. The W often becomes an M, or <i>vice versa</i>, and
+    the I a J. Mistakes in this regard are more the result of
+    carelessness and inattention than anything else. By careful
+    practice a person will acquire a settled habit of giving a
+    perfection to each letter and word, and then it is no longer a
+    task, but is performed naturally and almost involuntarily,
+    while the difference in the appearance of the written page, as
+    well as the exactness and certainty of the meaning conveyed,
+    may be incalculably great.</p>
+
+    <p>While practicing penmanship, or while endeavoring to correct
+    a careless habit in writing, the mind must be upon the work in
+    hand, and not be allowed to wander into fields of thought or
+    imagination; by thus confining the attention, any defect or
+    imperfection in the formation of letters may be soon mastered
+    or corrected.</p><span class="pagenum"><a name="page11"
+       id="page11"></a>[pg 11]</span>
+
+    <div class="figcenter">
+        <img src="images/ill017.png"
+             alt="Position of the Hand and Pen." />
+    </div>
+
+    <h2>POSITION OF THE HAND AND PEN</h2>
+
+    <p>The right arm should rest on the muscles just below the
+    elbow, and wrist should be elevated so as to move free from
+    paper and desk. Turn the hand so that the wrist will be level,
+    or so that the back of the hand will face the ceiling. The
+    third and fourth fingers turned slightly underneath the hand
+    will form its support, and the pen, these fingers and the
+    muscles of the arm near the elbow form the only points of rest
+    or contact on desk or paper. The pen should point over the
+    shoulder, and should be so held that it may pass the root of
+    the nail on the second finger, and about opposite the knuckle
+    of the hand. An unnatural or cramped position of the hand, like
+    such a position of the body, is opposed to good writing, and
+    after many years of observation and study, all teachers concur
+    in the one position above described, as being the most natural,
+    easy and graceful for the writer, and as affording the most
+    freedom and strength of movement.</p>
+
+    <p>Avoid getting the hand in an awkward or tiresome position,
+    rolling it over to one side, or drawing the fore finger up into
+    a crooked shape. Hold the pen firmly but lightly, not with a
+    grip as if it were about to escape from service. Do not say, "I
+    can't" hold the pen correctly. Habits are strong, but will may
+    be stronger, and if you hold the pen correctly in spite of old
+    habits, for a few lessons, all will then be easy, and the pen
+    will take its position at each writing exercise, with no effort
+    whatever. Everything being in readiness, and the proper
+    position assumed, the writer must now obtain complete control
+    of hand and pen, by practice in movement.</p>
+
+    <div class="figcenter">
+        <img src="images/ill018.jpg"
+             alt="Hand With Pen and Ink Bottle" />
+    </div>
+
+    <h4>RAPIDITY.</h4>
+
+    <p>One of the essentials of a practical business style of
+    writing must be rapidity of execution, in order to be of any
+    avail in the necessities and press of a business position. The
+    demand of the merchant is, that his clerk shall not only write
+    well, but with rapidity, and the volume of letters to be
+    answered, bills to be made out, or items to be entered on the
+    books of account, compel the clerk to move the pen with
+    dexterity and rapidity, as well as skill. While there is great
+    diversity among persons as to the rapidity as well as quality
+    of their penmanship, some being naturally more alert and active
+    than others, yet by securing the proper position of the hand,
+    arm and body, favorable to ease and freedom of execution, then
+    following this with careful practice in movement, until all the
+    varied motions necessary in writing are thoroughly mastered,
+    the person may, with suitable effort, acquire the quality of
+    rapidity in writing, gradually increasing the speed until the
+    desired rate is accomplished.</p>
+
+    <h4>BEAUTY.</h4>
+
+    <p>In the handwriting, as in other things, beauty is largely a
+    matter of taste and education. To the man of business, the most
+    beautiful handwriting is that which is written with ease, and
+    expresses plainly and neatly the thought of the writer. To the
+    professional or artistic taste, while such a hand may be
+    regarded as "a good business hand," it would not be considered
+    as beautiful, because it conforms to no rule as to proportion,
+    shade, and spacing. In the practical art of writing, it is not
+    very unfair to measure its beauty largely by its
+    utility.</p><span class="pagenum"><a name="page12"
+       id="page12"></a>[pg 12]</span>
+
+    <div class="figcenter">
+        <img src="images/ill019.png"
+             alt="Movement" />
+    </div><br />
+
+
+    <h3>MOVEMENT.</h3>
+
+    <div class="figleft">
+        <img src="images/ill020.jpg"
+             alt="Fancy F" />
+    </div>
+
+    <p>Finger movement, or writing by the use of the fingers as the
+    motive power, is entirely inadequate to the requirements of
+    business. The fingers soon become tired, the hand becomes
+    cramped, the writing shows a labored effort, and lacks freedom
+    and ease so essential to good business penmanship. In the
+    office or counting-room, where the clerk or correspondent must
+    write from morning till night, the finger movement of course
+    cannot be used.</p>
+
+    <p>What is designated by writing teachers as the Whole Arm, or
+    Free Arm Movement, in which the arm is lifted free from the
+    desk and completes the letter with a dash or a swoop, is
+    necessary in ornamental penmanship and flourishing, but has no
+    place in a practical style of business writing. The man of
+    business would hardly stop, in the midst of his writing, to
+    raise the arm, and execute an "off-hand capital," while
+    customers are waiting.</p>
+
+    <p>But adapted to the practical purposes of business is the
+    <i>muscular movement</i>, in which the arm moves freely on the
+    muscles below the elbow, and in cases of precise writing, or in
+    the more extended letters, such as f, is assisted by a slight
+    movement of the fingers. The third and fourth fingers may
+    remain stationary on the paper, and be moved from time to time,
+    or between words, where careful and accurate writing is
+    desired, but in more rapid, free and flowing penmanship, the
+    fingers should slide over the paper.</p>
+
+    <h4>MOVEMENT EXERCISES.</h4>
+
+    <p>Having everything in readiness, the student may begin his
+    practice on movement exercises, the object of which is to
+    obtain control of the pen and train the muscles. Circular
+    motion, as in the capital O, reversed as in the capital W,
+    vertical movement as in f, long s and capital J, and the
+    lateral motion as in small letters, must each be practiced in
+    order to be able to move the pen in any direction, up, down, or
+    sidewise.</p>
+
+    <p>The simplest exercise in movement. Try to follow around in
+    the same line as nearly as possible. Do not shade.</p>
+
+    <div class="figcenter">
+        <img src="images/ill021.jpg"
+             alt="0 0 8" />
+    </div>
+
+    <p>The same exercise, only with ovals drawn out and and slight
+    shade added to each down stroke.</p>
+
+    <div class="figcenter">
+        <img src="images/ill022.jpg"
+             alt="Ovals" />
+    </div>
+
+    <p>Sides of ovals should be even, forming as nearly a straight
+    line as possible. Reverse the movement as in third form.</p>
+
+    <div class="figcenter">
+        <img src="images/ill023.jpg"
+             alt="Ovals" />
+    </div><span class="pagenum"><a name="page13"
+       id="page13"></a>[pg 13]</span>
+
+    <p>The following three exercises embrace the essential elements
+    in capital letters, and should at first be made large for
+    purposes of movement:</p>
+
+    <p>Capital O, down strokes parallel.</p>
+
+    <div class="figcenter">
+        <img src="images/ill024.jpg"
+             alt="O Q O Q O O Q O Q O" />
+    </div>
+
+    <p>Capital stem. Down stroke a compound curve. Shade low.
+    Finish with a dash.</p>
+
+    <div class="figcenter">
+        <img src="images/ill025.jpg"
+             alt="d d d d d d d d d" />
+    </div>
+
+    <p>Capital loop. Curves parallel. First curve highest.</p>
+
+    <div class="figcenter">
+        <img src="images/ill026.jpg"
+             alt=" O O O O (double overlapping loops)" />
+    </div>
+
+    <p>Having succeeded to some extent with these exercises, the
+    learner may next undertake the vertical movement. In order to
+    obtain the lateral movement, which enables one to write long
+    words without lifting the pen, and move easily and gracefully
+    across the page, exercises like the following should be
+    practiced:</p>
+
+    <p>Down strokes straight. Even and resting on line.</p>
+
+    <div class="figcenter">
+        <img src="images/ill027.jpg"
+             alt="uuuuuuuuuuu" />
+    </div>
+
+    <p>In all movement exercises the third and fourth fingers
+    should slide on the paper, and the finger movement should be
+    carefully avoided. The different movements having been
+    practiced, they may now be combined in various forms</p>
+
+    <div class="figcenter">
+        <img src="images/ill028.jpg"
+             alt="u u u u u n n n n n" />
+    </div>
+
+    <p>Lateral and rolling movement combined. Vertical movement and
+    rolling movement combined.</p>
+
+    <p>Do not shade the circles. Lines should be parallel.</p>
+
+    <div class="figcenter">
+        <img src="images/ill029.jpg"
+             alt="t t t" />
+    </div>
+
+    <p>Movement exercises may be multiplied almost indefinitely by
+    studying the forms used in writing and their combinations.
+    Repeating many of the small letters, such as m, u, e, r, s, a,
+    d, h and c, also capitals D, J, P, etc., forms an excellent
+    exercise for the learner.</p>
+
+    <h3>PRINCIPLES IN WRITING.</h3>
+
+    <p>In order to enable the learner to examine, analyze and
+    criticise his writing, the following principles are given as
+    his standards of measurements and form. By combining them in
+    various ways the essential part of all letters in the alphabet
+    may be formed.</p>
+
+    <div class="figcenter">
+        <img src="images/ill030.jpg"
+             alt="(eight common strokes)" />
+    </div>
+
+    <p>The principles must be first carefully studied, and
+    separated into the primary lines which compose them and the
+    form of each principle well understood. The student may then
+    form a scale like the one following, by
+    <span class="pagenum"><a name="page14"
+       id="page14"></a>[pg 14]</span> dividing the distance between
+       the blue lines on the paper into four equal spaces, with a
+       lightly ruled line. The letters of the small alphabet should
+       then be placed in the scale and the <ins class="correction"
+         title="Transcriber's Note: The original text reads 'hight'">height</ins>
+         of each letter fixed in the mind.</p>
+
+    <div class="figcenter">
+        <img src="images/ill031.jpg"
+             alt="(lowercase cursive alphabet)" />
+    </div>
+
+    <p>Notice that the contracted letters, or those which occupy
+    only one space, as a, m, n, o, s, v, w and e, and that part of
+    d, g, h, q and y, found in the first space, are all well
+    rounded and developed. These letters and parts of letters,
+    found in the first space, form the essential part of all
+    writing, and therefore deserve especial care. Also notice that
+    the loop letters, above the line, such as b, f, h, k and l,
+    extend two and one-half spaces above the blue line, while the
+    loop below the line, such as g, f, j, q, y and z, extend one
+    and one-half spaces below the blue line, thus two and one-half
+    and one and one-half making the four spaces of the scale, and
+    the upper loops on one line will just meet the lower loops of
+    the line above, but never conflict, to the destruction of neat
+    body writing. Notice the type of the printer. The extensions
+    above the shorter letters are quite insignificant, and are only
+    used to save the letter from resembling some other letter of
+    the alphabet. They never conflict, and how legible they
+    are.</p>
+
+    <div class="figcenter">
+        <img src="images/ill032.jpg"
+             alt=" The Types. A Resemblance. An Absurdity." /><br />
+        The Types. A Resemblance. An Absurdity.
+    </div>
+
+    <p>Besides, to make long loops, requires more time, and more
+    power with the pen, while shorter loops are in every way easier
+    to acquire, quicker, and better. Telegraph operators, some of
+    whom are among our best business penmen, make all extended
+    letters very short, while accountants, and business men, favor
+    the style of short loops, well developed letters, and small
+    capitals.</p>
+
+    <div class="figcenter">
+        <img src="images/ill033.jpg"
+             alt="(samples of writing)" />
+    </div><span class="pagenum"><a name="page15"
+       id="page15"></a>[pg 15]</span>
+
+    <div class="figcenter">
+        <img src="images/ill034.jpg"
+             alt="(samples of writing)" />
+    </div>
+
+    <p>In order to practice capital letters to advantage, as well
+    as to study them, collect in a group or family all those
+    letters which have some one form or principle as an essential
+    part. Take first the 6th principle, or oval, and we group the
+    letters as follows:</p>
+
+    <div class="figcenter">
+        <img src="images/ill035.jpg"
+             alt="O. D. C. E. P. Q. R." />
+    </div>
+
+    <p>The excellence of an oval depends largely on its fullness
+    and roundness. No corners or flat
+    sides.</p><span class="pagenum"><a name="page16"
+       id="page16"></a>[pg 16]</span>
+
+    <div class="figcenter">
+        <img src="images/ill036.jpg"
+             alt="(samples of writing)" />
+    </div><span class="pagenum"><a name="page17"
+       id="page17"></a>[pg 17]</span>
+
+    <p>In the capital loop, or 8th principle, another oval may be
+    made within the large turn at the top, but for practical
+    purposes the letter is perhaps better without it, and may be
+    simplified even more, as in the N below.</p>
+
+    <div class="figcenter">
+        <img src="images/ill037.jpg"
+             alt="(samples of writing)" />
+    </div>
+
+    <h4>FIGURES.</h4>
+
+    <p>Make figures small, neat, and of form exact. Each figure
+    must show for itself, and cannot be known by those which
+    precede or follow it, as is the case with letters. The common
+    tendency is to make figures too large and coarse. Mind the
+    ovals in figures and have them full and round. The chief
+    excellence of the zero lies in its roundness; the 3, 5, 6 or 9,
+    without care in making the ovals, may degenerate into a
+    straight line, or simply a meaningless hook, which it would
+    hardly be safe to use in expressing sums of money, ordering
+    goods, or the transaction of other business.</p>
+
+    <div class="figcenter">
+        <img src="images/ill038.jpg"
+             alt=" 1 2 3 4 5 6 7 8 9 $ &cent; # % a/c 1 2 3 4 5 6 7 8 9 0" />
+        </div><br />
+
+    <div class="figcenter">
+        <img src="images/ill039.png"
+             alt="COPIES FOR PRACTICE." />
+    </div>
+
+    <h3>COPIES FOR PRACTICE</h3>
+
+    <p>Having proceeded thus far in the study and practice of
+    writing, and having obtained the proper control of the pen
+    through the movement exercises, all that is necessary now in
+    order to secure a good handwriting, is continued and
+    well-directed practice.</p>
+
+    <div class="figcenter">
+        <img src="images/ill040.jpg"
+             alt="COPIES FOR PRACTICE" /><br />
+        $1100.00 Chicago, Jan. 10./80.<br />
+         Due Henry Harrington, on order, Eleven<br />
+         Hundred Dollars in Merchandise, value rec'd<br />
+         No. 43. Newton P. Kelley, Sr.
+    </div><br />
+
+    <hr class="full" />
+    <span class="pagenum"><a name="page18"
+       id="page18"></a>[pg 18]</span> <br />
+
+    <div class="figcenter">
+        <img src="images/ill041.jpg"
+             alt="Ornamental Penmanship." />
+    </div>
+
+    <h2>ORNAMENTAL PENMANSHIP</h2>
+
+    <div class="figleft"
+         style="width:15%;">
+        <img src="images/ill042.jpg"
+             alt="Fancy C" />
+    </div>
+
+    <div class="figright">
+        <img src="images/ill043.jpg"
+             alt="Fancy Plant" />
+    </div>
+
+    <p>Charming and fascinating are the graceful and harmonious
+    curves produced, when, wielded by some trained and skillful
+    hand, the pen becomes an instrument of beauty. As by the power
+    of speech, men may pass from the common tone of conversation up
+    to the melodious strains of music, or may soar in flights of
+    oratory into the sublime, until the multitude is entranced; so
+    the capabilities of the pen are not limited to the common uses
+    of life, but may take on forms of beauty in elegant outlines of
+    bird, or landscape, or graceful swan or bounding stag.</p>
+
+    <p>Ornamental writing is not a practical art, and has no
+    connection whatever with the practical business of life. It is
+    in the realm of poetry. The imagery of graceful outlines must
+    first be seen by a poetic imagination. While the great masses
+    may acquire a good style of plain, practical penmanship, few
+    have the necessary conception of mind, combined with the skill
+    and dexterity of hand to become successful ornamental
+    penmen.</p>
+
+    <p>The ornamental pages which follow are given, not as models
+    for imitation or practice by the learner, but merely to show
+    the possibilities of the pen in the hand of a master, and as a
+    fitting closing to this, our chapter on penmanship.</p>
+
+    <p>To any one who may have an artistic quality of mind, and
+    delights in beautiful lines and harmonious curves, these pages
+    of ornamental penmanship will serve as models for practice and
+    imitation, and every attempt at such an exercise as the one on
+    this, or the following pages, will give greater strength and
+    freedom of movement, and better command of the pen, so that it
+    will conduce to an easy, flowing and elegant style of plain
+    business writing, while affording a most pleasant and
+    profitable employment in the cultivation of the taste.</p>
+
+    <p>Various beautiful designs or pictures may be made with the
+    pen, in the hands of one that possesses the skill of a penman
+    and the eye of an artist.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page19"
+       id="page19"></a>[pg 19]</span>
+
+    <div class="figcenter">
+        <img src="images/ill044.jpg"
+             alt="HOW TO WRITE A BUSINESS LETTER." />
+    </div>
+
+    <h2>HOW TO WRITE A BUSINESS LETTER</h2>
+
+    <p>Considering the vast amount of business transacted by
+    correspondence between the parties, Letter Writing seems only
+    second in importance to bookkeeping. The merchant of the
+    smaller cities or towns, perhaps in the far west, desires to
+    order articles of merchandise from the wholesale house in New
+    York or Boston. Possibly a remittance is to be sent. It may be
+    that an error has occurred and needs correction. Credit is to
+    be asked, references given, and a multitude of other matters
+    call for adjustment through correspondence. To write every
+    conceivable variety and shade of meaning, expressing the proper
+    thought in the most fitting and appropriate language, is indeed
+    a rare and valuable accomplishment. And when the proper
+    language takes on the graceful and businesslike air of the well
+    written letter, with its several parts harmoniously arranged,
+    it is a combination of brain and skill which can hardly be
+    overestimated.</p>
+
+    <p>This subject, therefore, naturally divides itself into two
+    parts: <i>The Mechanical Structure</i>, and the <i>Literature
+    of a Letter</i>. The former of these being the less difficult
+    will be first considered.</p>
+
+    <div class="figcenter">
+        <img src="images/ill045.jpg"
+             alt="Writing Supplies" />
+    </div>
+
+    <h3>THE STRUCTURE OF A BUSINESS LETTER.</h3>
+
+    <div class="figright">
+        <img src="images/ill047.jpg"
+             alt="DIAGRAM OF THE STRUCTURE OF A LETTER" />
+    </div>
+
+    <p>Consists in the arrangement of its several parts, with a
+    view to the most harmonious effect. Excellent penmanship is
+    very desirable, but not absolutely essential. The penmanship
+    may indeed be poor, but the arrangement of the several parts of
+    the letter, the neatness, and finish, may be such as to give it
+    an attractive appearance, while on the other hand, the letter
+    may be clothed in the most elegant penmanship, and yet the
+    construction be such as to stamp its author as a careless and
+    indifferent person, devoid of precision and order.</p>
+
+    <p>No one great thing, but many little things carefully
+    watched, and attentively practiced, make up the structure and
+    dress of a business letter, and give it a businesslike air. The
+    penmanship should be a neat, strong hand, very plain and
+    legible, and devoid of all flourish.</p>
+
+    <h3>PAPER AND ENVELOPE.</h3>
+
+    <p>The paper and envelopes used in business correspondence
+    should be of a good, durable quality, and a white color is
+    preferable. Cheap materials are not only unsatisfactory to the
+    writer, but may give the reader an unfavorable impression,
+    which would be an injury far exceeding the cost of the best
+    stationery for a life time. Persons form impressions from very
+    little things sometimes.</p>
+
+    <p>The size of a letter sheet in business correspondence should
+    be about 8x10 inches. This sheet affords a sufficient space for
+    a communication of ordinary length to be written on one side
+    only, which is essential in case the letter is copied in a
+    letter press. A sheet of paper, note size, (5x8) is oftentimes
+    used for brief communications of no special importance, and not
+    designed to be filed for future reference. Among professional
+    men the commercial note sheet is more extensively used, but
+    with business men the letter size is considered
+    preferable.</p><span class="pagenum"><a name="page20"
+       id="page20"></a>[pg 20]</span>
+
+    <p>The envelope should correspond in size to that of the letter
+    sheet, and should be a trifle longer than one-half the length
+    of the sheet. Thus in a sheet eight by ten inches, one-half the
+    length of the sheet is five inches, and this requires the
+    length of the envelope to be about five and a quarter inches.
+    Its width is usually about three inches. Avoid the use of fancy
+    colored and fancy shaped paper and envelopes. These may not be
+    objectionable in social correspondence among ladies, but the
+    gravity of business affairs does not admit of such display.</p>
+
+    <h3>THE HEADING.</h3>
+
+    <div class="figcenter">
+        <img src="images/ill048.jpg"
+             alt="Letterhead" /><br />
+         Chas. A Roberts&nbsp;;&nbsp;;&nbsp;;Wm. J. Dennis<br />
+         Office of<br />
+         ROBERT &amp; DENNIS<br />
+         DEALERS IN FANCY AND STAPLE GROCERIES,<br />
+         320 Jefferson Street,<br />
+         Burlington, Va.,______________ 18____
+    </div>
+
+    <p>With most firms engaged in business it has become a custom
+    to have the business advertisement placed at the head of the
+    letter page, together with street, number and city. Thus
+    leaving only the date to be inserted to complete the
+    heading.</p>
+
+    <p>In case the heading of the letter is to be entirely written,
+    it should be placed so as to occupy the right hand half of the
+    first two lines at the top of the page. If, however, the letter
+    is to be a very brief one, occupying only three or four lines,
+    the heading may then be placed lower down on the sheet, so as
+    to bring the body of the letter about the center of the
+    sheet.</p>
+
+    <p>Writing from a large city the heading should contain the
+    street and number. Your correspondent, in directing his answer
+    will rely on the address given in the heading of your letter.
+    Never be guilty of the blunder committed by ignorant persons of
+    placing a part of the heading under the signature.</p>
+
+    <div class="figcenter">
+        <img src="images/ill046.jpg"
+             alt="765 Market Street." /><br />
+        765 Market Street,<br />
+         Philadelphia, June 10, 1882.
+    </div>
+
+    <p>The second line of the heading should begin a little farther
+    to the right than the first line, as seen above.</p>
+
+    <p>If the writer has a box at the Post Office and wishes his
+    mail delivered there, he may head his letter, as on the
+    following page:</p><span class="pagenum"><a name="page21"
+       id="page21"></a>[pg 21]</span>
+
+    <div class="figcenter">
+        <img src="images/ill049.jpg"
+             alt="P.O. Box 3657." /><br />
+        P.O. Box 3657,<br />
+        New York, May 16, 1882.
+    </div>
+
+    <p>Writing from the principal cities of the United States it is
+    not necessary to make the name of the state a part of the
+    heading, as that is supposed to be known and understood, but
+    with smaller cities the name of the state also, should be
+    given. Thus, there is a Quincy in Illinois, and also in
+    Massachusetts, and unless the state were mentioned a person
+    answering a letter from Quincy, would not know which state to
+    direct his reply to. In writing from an obscure town or
+    village, not only the state should be given, but the county as
+    well.</p>
+
+    <div class="figcenter">
+        <img src="images/ill049-1.jpg"
+             alt="Ottawa, La Salle County, Ill., December 20, 1882." /><br />
+
+        Ottawa, La Salle County, Ill.,<br />
+        December 20, 1882.
+    </div>
+
+    <p>The punctuation of the heading and other parts of the
+    letter, is of great importance in the estimation of cultivated
+    persons, and something which can be learned by a little
+    attention on the part of anyone, in examining the forms here
+    given.</p>
+
+    <h3>MARGIN.</h3>
+
+    <p>A margin three-quarters of an inch in width should be left,
+    on the side of the letter, as shown in the diagram. This is
+    convenient for any mark or memorandum which your correspondent
+    may desire to make concerning anything contained in the letter,
+    but its greater value lies in the open, airy, and cheerful
+    dress which it imparts to the letter. A margin too narrow
+    conveys the idea of stinginess, as if to economize paper, while
+    an irregular or zigzag margin conveys the idea of carelessness
+    or want of precision. On a sheet of note paper the margin may
+    be only one-half inch in width, thus making its width
+    proportionate to the size of the sheet.</p>
+
+    <h3>ADDRESS.</h3>
+
+    <p>On the next line below the heading, that is the third line
+    from the top of the sheet, and beginning at the left margin,
+    should be placed the <i>Address</i>, which consists of the name
+    of the person to whom the letter is written, together with his
+    titles, if any, and his place of residence or business. The
+    letter is not complete without all this, in the estimation of
+    the business man. It does not fully explain itself, if the
+    place of residence is not down as well as the name, and in
+    preserving a letter press copy, this is quite essential for
+    future reference.</p>
+
+    <div class="figcenter">
+        <img src="images/ill050.jpg"
+             alt="Messrs. Samuel Bliss Co., Reading, Pa., Gentlemen:" /><br />
+
+         Messrs. Samuel Bliss Co.<br />
+        Reading, Pa.<br />
+         Gentlemen:
+    </div>
+
+    <p>Or if the letter is written to a person living or doing
+    business in a large city, thus:</p>
+
+    <div class="figcenter">
+        <img src="images/ill051.jpg"
+             alt="Mr. James M. Cummings, 645 Broadway, New York, Sir:" />
+        <br />
+         Mr. James M. Cummings<br />
+         645 Broadway, New York.<br />
+         Sir:
+    </div>
+
+    <p>The names and residence should not be allowed to extend
+    further to the right than about the center of the sheet, thus
+    leaving an open space between this and the heading of your
+    letter. In case the names or place of residence should be so
+    long as to require it, they may be placed thus:</p>
+
+    <div class="figcenter">
+        <img src="images/ill052.jpg"
+             alt="Messrs. Richards, Shaw, Fitch" /><br />
+         Messrs. Richards, Shaw, Fitch<br />
+         &amp; Winslow, Chicago.<br />
+        Gentlemen:
+    </div>
+
+    <p>The words <i>Dear Sir</i> or <i>Gentlemen</i> are sometimes
+    placed farther to the left, as in the above example, but most
+    business men in their correspondence place this complimentary
+    address with reference to the words above them, about
+    three-quarters of an inch farther to the right, as shown
+    below.</p>
+
+    <div class="figcenter">
+        <img src="images/ill053.jpg"
+             alt="William D. Nelson, Esq." /><br />
+         William D. Nelsen, Esq.,<br />
+         177 Erie St., Boston,<br />
+         Dear Sir:
+    </div>
+
+    <p>The custom of placing the address beneath the body instead
+    of at the beginning of the letter, is not much in vogue in
+    business circles in this country, most business men preferring
+    to place the name and address at the head of the sheet, and
+    then write at it as if they were talking to the person himself.
+    When, however, the address is placed below the letter it should
+    occupy the same position as to the margin, etc., as if placed
+    at the beginning. The custom is borrowed from the English, and
+    its use is confined mostly to government officials and
+    professional men.</p>
+
+    <h3>BODY OF THE LETTER.</h3>
+
+    <p>This constitutes the written message. It should begin on the
+    same line with the words <i>Dear Sir</i>, or
+    <span class="pagenum"><a name="page22"
+       id="page22"></a>[pg 22]</span> leaving after these words a
+       small space. In case the place of residence or business is
+       not written in the address, then the complimentary address
+       of <i>Dear Sir</i> or <i>Gentlemen</i> will be placed on the
+       next line under the name, or fourth line from the top of the
+       sheet, and the letter will begin on the fifth line from the
+       top, thus:</p>
+
+    <div class="figcenter">
+        <img src="images/ill054.jpg"
+             alt="Mr. Henry L. Dunham." /><br />
+         Mr. Henry L. Dunham,<br />
+         Dear Sir:<br />
+         In answer to your esteemed favor
+    </div>
+
+    <p>Sometimes for the sake of convenience, and the saving of
+    time and labor, the letter head has printed in the left corner,
+    above the address, a blank form of memorandum as follows:</p>
+
+    <table summary="letter head memo"
+           align="center"
+           cellpadding="8">
+        <tr>
+            <td align="right">Referring to}<br />
+            yours of.....}</td>
+
+            <th>OR,</th>
+
+            <td align="right">In reply to}<br />
+             your favor of.....,}</td>
+        </tr>
+    </table>
+
+    <p>and after this introduction the writer is able speedily to
+    get at the marrow of his letter, without acknowledging the
+    receipt of a former communication.</p>
+
+    <p>The body of the letter should be divided into as many
+    paragraphs as there are distinct subjects in the letter, or a
+    new paragraph should be commenced at every change of the
+    subject. The habit which some persons have of tacking one
+    subject to the end of another, and thus making a letter one
+    continuous paragraph of mixed up information, instructions and
+    requests, is extremely objectionable. It destroys the force of
+    what is said, instead of fixing each thought clearly on the
+    mind of the reader; it leaves him confused, and he reads a
+    second time and tries to get his ideas fixed and systematized,
+    or he throws aside the letter until he has more time in which
+    to study it and get the meaning clear.</p>
+
+    <p>If the letter is long and is really concerning only one
+    subject, then it may properly be divided into paragraphs by
+    separating the different divisions of the subject, and giving a
+    paragraph to each. These should be arranged in their logical
+    order. Wherever the letter is to contain numerous paragraphs to
+    avoid omitting any of the items, it is best to jot them down on
+    a slip of paper, then embody them in the letter in their
+    natural order.</p>
+
+    <p>The first word of each paragraph should be indented, or
+    moved in from the margin, usually about the width of the
+    margin. Thus if the margin is three-fourths of an inch in
+    width, the paragraph should begin three-fourths of an inch from
+    the margin. Some writers, however, prefer to commence the first
+    word of the paragraph an inch from the margin, and it is really
+    not so essential what the distance is, as that it should be
+    uniform, and all the paragraphs begin alike. A little attention
+    is necessary here. In ordering goods make each article a
+    separate paragraph.</p>
+
+    <h3>COMPLIMENTARY CLOSING AND SIGNATURE.</h3>
+
+    <p>The complimentary closing consists of such words as <i>Yours
+    truly</i>, <i>Respectfully</i>, etc., and should be placed on
+    the next line beneath the last one occupied by the body of the
+    letter, commencing a little to the right of the middle. The
+    signature should be placed underneath the words of respect, and
+    begin still a little farther to the right. Thus the conclusion
+    of the letter will correspond in position and arrangement with
+    the heading.</p>
+
+    <div class="figcenter">
+        <img src="images/ill055.jpg"
+             alt="Yours truly, John Maynard." /><br />
+         Yours truly,<br />
+         John Maynard.
+    </div>
+
+    <p>The language of the complimentary closing should be governed
+    by the relation between the parties, and should correspond with
+    the complimentary address. The first letter between strangers
+    should commence with <i>Sir</i> and end with the word
+    <i>Respectfully</i>. After the exchange of a few letters and a
+    sort of business acquaintance may be said to exist between the
+    correspondents,then <i>Dear Sir</i>, and <i>Yours truly</i>,
+    may properly be introduced. A little more cordial would be such
+    a conclusion as the following:</p>
+
+    <div class="figcenter">
+        <img src="images/ill057.jpg"
+             alt="Yours very truly, Rinold, Constable &amp; Co.." /><br />
+
+         Yours very truly,<br />
+         Rinold, Constable &amp; Co.
+    </div>
+
+    <p>The man of business is apt, however, to have one stereotyped
+    beginning and ending to all his letters, and seldom stops to
+    discriminate between strangers and old customers in this
+    respect. Often the conclusion may be connected to the closing
+    paragraph with perfect grace and ease thus:</p>
+
+    <div class="figcenter">
+        <img src="images/ill056.jpg"
+             alt="Respectfully, Henry P. Bowen" /><br />
+         Hoping to receive the goods without delay,<br />
+        I remain,<br />
+         Respectfully,<br />
+        Henry P. Bowen.
+    </div>
+
+    <p>In the signature of a letter, especial care should be
+    exercised. Bear in mind that names of persons are not governed
+    by the rules of spelling, and words which precede or follow,
+    proper names will not aid us in deciphering them if they are
+    poorly written.</p><span class="pagenum"><a name="page23"
+       id="page23"></a>[pg 23]</span>
+
+    <div class="figcenter">
+        <img src="images/ill058.png"
+             alt="A Model Business Letter" /><br />
+        A Model Business Letter<br />
+        <br />
+        146 S. Tenth Street,<br />
+        Cincinnati, March 11, 1884,<br />
+        Messrs. Arnold, Constable &amp; Co.,<br />
+        Broadway &amp; 19th Sts, New York.<br />
+        Gentlemen: Inclosed please find<br />
+        New York Exchange in settlement of your<br />
+        Invoice of the 1st inst. less Cash discount.<br />
+        Amount of Invoice, $325.80<br />
+        Cash discount 5% 16.29<br />
+        &mdash;&mdash;&mdash;<br />
+        Draft inclosed $309.51<br />
+        The goods have been received, and are<br />
+        very satisfactory in both quality and price.<br />
+        You may expect another order soon.<br />
+        Yours truly,<br />
+        James Z. Wilson Co.
+    </div>
+
+    <p>The young person who would learn to write a good business
+    letter, should, with pen, ink and suitable paper, sit down and
+    practice faithfully after the above model. Write and re-write
+    it a dozen times or more, until your letter resembles it
+    closely. Then take any of the models for letters given near the
+    close of this chapter, and with this matter, write a letter
+    which will conform with the foregoing model in appearance and
+    dress. Write the same matter over again, and improve it in its
+    defects. Criticise each line and word. See that no words or
+    letters are omitted, and that the punctuation is according to
+    the models in this book. Eliminate all ungainly letters,
+    shorten the loops, see that each letter rests on the line, and
+    that, withal your page is clean and regular.</p>
+
+    <p>The person who will thus devote a little earnest study and
+    practice, may early acquire the valuable accomplishment of
+    writing a pleasing business letter, so far as the mechanical
+    structure goes.</p>
+
+    <h3>ADDRESSING THE ENVELOPE.</h3>
+
+    <p>After the letter is finished, and while it yet lies open
+    before you, the Envelope should be addressed. As before stated,
+    the directions on the envelope must conform to the address at
+    the beginning of the letter, hence the necessity for addressing
+    the envelope before the letter is folded.</p>
+
+    <p>The first line of the address of the envelope should consist
+    of the name of the person or firm to whom the letter is
+    written, together with any appropriate titles, and should be
+    written across or a little below the middle of the envelope,
+    but never above it, beginning
+    <span class="pagenum"><a name="page24"
+       id="page24"></a>[pg 24]</span> the left edge. The space
+       between this first line and the bottom of the envelope
+       should be about equally divided among the other lines, each
+       of which begins still farther to the right than the one
+       above, thus:</p>
+
+    <div class="figcenter">
+        <img src="images/ill059.jpg"
+             alt="Arnold Constable Envelope" /><br />
+         Messrs. Arnold, Constable &amp; Co.,<br />
+         Cor. Broadway &amp; 19th Sts.,<br />
+         New York City.
+    </div>
+
+    <p>When writing to a person in a large city the number and
+    street should be a part of the address, and may be placed as in
+    the above form, or in the left hand lower corner as
+    follows:</p>
+
+    <div class="figcenter">
+        <img src="images/ill060.jpg"
+             alt="Lewis H. Taylor, Esq., Envelope" /><br />
+         Lewis H. Taylor, Esq.,<br />
+         Chicago,<br />
+         118 Wabash Ave. &nbsp;&nbsp;&nbsp; Ill.
+    </div>
+
+    <p>In case the letter is addressed in care of any one this
+    should be placed in the lower left corner. If a letter of
+    introduction, the words <i>Introducing Mr. John Smith,</i> or
+    similar words, should be placed in this corner.</p>
+
+    <p>Letters addressed to small towns or villages should bear the
+    name of the county as follows:</p>
+
+    <div class="figcenter">
+        <img src="images/ill061.jpg"
+             alt="Mr. Henry D. Chambers Envelope" /><br />
+         Mr. Henry D. Chambers,<br />
+         Washington,<br />
+         Porter County,<br />
+         Ala.
+    </div>
+
+    <p>Or the name of the county may be placed in the lower left
+    corner. The Post Office box number is usually placed in the
+    lower left corner.</p>
+
+    <h3>FOLDING A LETTER.</h3>
+
+    <p>Having written an excellent letter, and faultlessly
+    addressed the envelope, all may be easily stamped as
+    unbusiness-like, and spoiled, by improperly performing so
+    simple a part as the folding. Remember that excellent rule
+    that, whatever is worth doing should be well done.</p>
+
+    <p>With the letter sheet lying before you, turn the bottom edge
+    up so that it lies along with the top edge, thus making a fold
+    in the middle, which press down with the thumb nail or with a
+    paper folder. Then fold the right edge over so that it falls
+    two-thirds the distance across the sheet, and press down the
+    edge. Next fold the left edge of the sheet over to the right,
+    breaking the fold at the edge of the part folded over just
+    before.</p>
+
+    <p>In case a check, note, draft, bill or currency is to be sent
+    by letter, it should be placed on the upper half of the sheet
+    as it lies open, and then the letter should be folded the same
+    as if it were not there. This will fold the paper or document
+    in the letter so that it will be difficult to extract it while
+    being transmitted in the mails, and so that it will not be
+    dropped or lost in opening the letter.</p>
+
+    <p>The letter is now folded so that it will be of equal
+    thickness in every part of the envelope. Insert the last broken
+    or folded edge in the envelope first, with
+    <span class="pagenum"><a name="page25"
+       id="page25"></a>[pg 25]</span> original edges of the sheet
+       at the end of the envelope which the stamp is on; when taken
+       from the envelope the letter will then be proper side
+       up.</p>
+
+    <h3>THE LITERATURE OF A LETTER.</h3>
+
+    <p>To be able to compose a letter requires more ability than to
+    give it the proper arrangement and mechanical dress. A mind
+    well stored with useful knowledge as well as command of
+    language, is necessary in writing a letter on general subjects.
+    The strictly business letter requires a thorough understanding
+    of the facts concerning which the letter is written, and these
+    facts to be set forth in plain and unmistakable language. All
+    display of rhetoric or flourish of words is entirely out of
+    place in the sober, practical letter of business. The proper
+    use of capital letters, punctuation, and correct spelling are
+    essential to the well written letter, and with a little care
+    and striving may be easily acquired.</p>
+
+    <h3>ARRANGEMENT OF ITEMS.</h3>
+
+    <p>As stated before, each item or subject in a letter should be
+    embraced in a separate paragraph. These should be arranged in
+    the order in which they would naturally come, either in point
+    of time, importance, or as regards policy. Never begin a letter
+    abruptly with a complaint, but rather bring in all unpleasant
+    subjects toward the close. If an answer to a letter of inquiry,
+    take up the questions as they are asked, indicate first what
+    the question is, and then state clearly the answer. The first
+    paragraph should acknowledge the receipt of the communication
+    now to be answered, giving date and indicating its nature and
+    contents, thus:</p>
+
+    <p><i>Your letter of the 10th instant concerning damaged goods
+    is received, etc.</i></p>
+
+    <p>The closing paragraph usually begins with such words as
+    <i>Hoping, Trusting, Awaiting, Thanking</i>, or similar
+    expressions, and is complimentary in its tone and designed as a
+    courtesy.</p>
+
+    <h3>BREVITY.</h3>
+
+    <p>Business letters should be brief and to the point. The best
+    letter states clearly all the facts in the fewest words.
+    Brevity is not inconsistent with a long letter, as so much may
+    need to be said as to require a long letter, but all
+    repetitions, lengthy statements and multiplication of words
+    should be avoided. Use short sentences, and make every word
+    mean something. Short sentences are more forcible, and more
+    easily understood or remembered, than long drawn out
+    utterances.</p>
+
+    <h3>STYLE.</h3>
+
+    <p>Style refers to the tone, air, or manner of expression.
+    Dignity and strength should characterize the style of the
+    business letter. No ornament of expression or eloquence of
+    language is necessary or appropriate in a correspondence
+    between business men. Come to your meaning at once. State the
+    facts. Let every sentence bristle with points.</p>
+
+    <p>The successful business man must possess energy, decision,
+    and force, and these qualities should be conspicuous in his
+    correspondence in order to command respect. Never use loose or
+    slang expressions. The business man should be a
+    <i>gentleman</i>. Indulge in no display of superior knowledge
+    or education, but temper each paragraph with respect and
+    deference to others. The learner who would aspire to write a
+    good letter, should, after having finished his attempt, go over
+    each sentence carefully and wherever the pronoun I occurs,
+    modify the expression so as to leave this out.</p>
+
+    <h3>ORDERING GOODS.</h3>
+
+    <p>In ordering goods of any kind, care should be used to state
+    very explicitly the color, size, quality, and quantity of the
+    articles desired. If manufactured goods, the name of the
+    manufacturer, or his trade mark or brand should be given. Also
+    state when you desire the goods shipped and in what way. If by
+    freight or express, state what Freight line or Express
+    Company.</p>
+
+    <h3>SENDING MONEY BY LETTER.</h3>
+
+    <p>Paper currency should seldom be trusted to pass through the
+    mails, as the liability to loss is too great. Better send draft
+    or P. O. money order, and in every case the amount of the
+    remittance should be stated in the letter, and also whether by
+    draft or otherwise sent. The letter may become important
+    evidence in regard to payment at some future time.</p>
+
+    <h3>INSTRUCTIONS.</h3>
+
+    <p>In giving instructions to agents, manufacturers and others,
+    let each order occupy a separate paragraph. State in
+    unmistakable language the instructions desired to be conveyed.
+    If possible a diagram or plan should be enclosed in the letter.
+    Cautions and complaints, if any, should be clearly set forth in
+    paragraphs near the close of the letter.</p>
+
+    <h3>A DUNNING LETTER.</h3>
+
+    <p>State when the debt was contracted, its amount, the fact of
+    it having been long past due, the necessity for immediate
+    payment, and any other facts depending on
+    <span class="pagenum"><a name="page26"
+       id="page26"></a>[pg 26]</span> the peculiarities of the
+       case, which it may seem best to make use of, such as
+       promises to pay, which have not been met; the inconvenience
+       as well as injury and distrust caused by such
+       irregularities, etc.</p>
+
+    <h3>LETTERS OF INTRODUCTION.</h3>
+
+    <p>Be just and truthful, avoiding any stereotyped form in
+    letters of introduction. Never give a letter of introduction
+    unless you have entire confidence in the person to whom it is
+    given; it may reflect on your character or be used against you.
+    Be very guarded that no expressions may be construed into a
+    letter of credit, thus making the writer liable for payment.
+    Use no unfounded statements or assertions, over-estimating your
+    friend, as these may prove untrue.</p>
+
+    <p>Willing to extend a favor to a friend by giving a letter of
+    introduction, do not be guilty of introducing him to any one in
+    whom he may not place confidence, as he might be a loser by
+    such.</p>
+    <hr />
+
+    <h4>Form of a Letter Ordering Goods.</h4>
+
+    <p class="i50">128 Jackson Street,<br />
+     RICHMOND, VA., May 24, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Messrs. JONES &amp; SMITH,<br />
+     867 Market St., Philadelphia.</p>
+
+    <p class="i6"><i>Gentlemen:</i> Please ship me by Fast Freight
+    as soon as possible the following goods:</p>
+
+    <p class="i10">3 hhds. N. O. Molasses.<br />
+    1 bbl. Granulated Sugar.<br />
+    5 chests English Breakfast Tea.<br />
+    2 sacks Mocha Coffee, wanted not ground.<br />
+    5 boxes Colgate's Toilet Soap.</p>
+
+    <p class="i6">I will remit the amount of the invoice
+    immediately upon the receipt of the goods.</p>
+
+    <p class="i50">Yours respectfully,</p>
+
+    <p class="i60">JAMES C. ADAMS.</p>
+    <hr />
+
+    <h4>Ordering Goods and Enclosing Price.</h4>
+
+    <p class="i50">RICHMOND, IND., Dec. 29, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Messrs. MARSHALL FIELD &amp; Co.,<br />
+     Chicago, Ill.</p>
+
+    <p class="i6"><i>Gentlemen:</i> Please forward me by American
+    Express at once</p>
+
+    <p class="i10">1 Lancaster Spread, 3.50<br />
+     12 yds. Gingham, small check. (15c.) 1.80<br />
+     3 doz. Napkins ($3.00), 9.00</p>
+
+    <p class="i50">&mdash;&mdash;&mdash;&mdash;</p>
+
+    <p class="i50">$14.30</p>
+
+    <p class="i6">For which I inclose P.O. Money order.</p>
+
+    <p class="i6">Hoping to receive the goods without delay, I
+    am,</p>
+
+    <p class="i50">Respectfully,</p>
+
+    <p class="i60">WILLIAM L. MILLER.</p>
+    <hr />
+
+    <h4>Desiring to Open an Account.</h4>
+
+    <p class="i50">DAYTON, OHIO, Oct. 12, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Messrs. HOLMES &amp; WILSON,<br />
+     Detroit, Mich.</p>
+
+    <p class="i6"><i>Gentlemen:</i> Having recently established
+    myself in the retail Hardware trade in this city, with fair
+    prospects of success, and being in need of new goods from time
+    to time, would like to open an account with your highly
+    respectable house.</p>
+
+    <p class="i6">My capital is small, but I have the satisfaction
+    of knowing that what little I possess is the fruit of my own
+    industry and saving. I can refer you to the well known firm of
+    Smith, Day &amp; Co., of this city, as to my character and
+    standing.</p>
+
+    <p class="i6">Should my reference prove satisfactory, please
+    forward me at once by U.S. Express,</p>
+
+    <p class="i10">2 Butchers' Bow Saws<br />
+     1/2 doz. Mortise Locks, with Porcelain Knobs.<br />
+     2 kegs 8d Nails,</p>
+
+    <p class="i6">and charge to my account.</p>
+
+    <p class="i6">Hoping that my order may receive your usual
+    prompt attention, I am,</p>
+
+    <p class="i50">Yours respectfully,</p>
+
+    <p class="i60">HENRY M. BARROWS.</p>
+    <hr />
+
+    <h4>Letter of Credit.</h4>
+
+    <p class="i50">LEXINGTON, KY., June 25, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Messrs. DODGE, MANOR &amp; DEVOE,<br />
+     New York City.</p>
+
+    <p class="i6"><i>Gentlemen:</i> Please allow the bearer of
+    this, Mr. James Curtis, a credit for such goods as he may
+    select, not exceeding One Thousand dollars, and if he does not
+    pay for them, I will.</p>
+
+    <p class="i6">Please notify me in case he buys, of the amount,
+    and when due, and if the account is not settled promptly
+    according to agreement, write me at once.</p>
+
+    <p class="i50">Yours truly,</p>
+
+    <p class="i60">HIRAM DUNCAN.</p>
+    <hr />
+
+    <h4>Inclosing an Invoice.</h4>
+
+    <p class="i50">125 Lake Street,<br />
+     CHICAGO, Nov. 15, 18&mdash;&mdash;.</p>
+
+    <p class="i6">SAMUEL D. PRENTICE, Esq.,<br />
+     Vevay, Ind.</p>
+
+    <p class="i6"><i>Dear Sir:</i> Inclosed please find invoice of
+    goods amounting to $218.60, shipped you this day by the B.
+    &amp; O. Express, as per your order of the 11th inst.</p>
+
+    <p class="i6">Hoping that the goods may prove satisfactory, and
+    that we may be favored with further orders, we remain,</p>
+
+    <p class="i50">Yours truly,</p>
+
+    <p class="i60">SIBLEY, DUDLEY &amp; CO.</p>
+    <hr />
+
+    <h4>Letter of Introduction.</h4>
+
+    <p class="i50">168 Olive Street,<br />
+     ST. LOUIS, June 4, 18&mdash;&mdash;.</p>
+
+    <p class="i6">HENRY M. BLISS, Esq.,<br />
+     Boston.</p>
+
+    <p class="i6"><i>Dear Sir</i>: This will introduce to you the
+    bearer, Mr. William P. Hainline, of this city who visits
+    Boston, for the purpose of engaging in the Hat, Cap and Fur
+    trade.</p>
+
+    <p class="i6">He is a young man of energy and ability, and
+    withal, a gentlemen in every sense.</p>
+
+    <p class="i6">Any assistance you may render him by way of
+    introduction to your leading merchants or otherwise, in
+    establishing his new enterprise will be duly appreciated by
+    both himself and</p>
+
+    <p class="i50">Yours truly,</p>
+
+    <p class="i60">JAMES W. BROOKING.</p>
+    <hr />
+
+    <h4>Inclosing Remittance.</h4>
+
+    <p class="i50">MILWAUKEE, WIS., Feb. 18, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Messrs. ARNOLD, CONSTABLE &amp; Co.,<br />
+     New York.</p>
+
+    <p class="i6"><i>Gentlemen:</i> The goods ordered of you on the
+    3d inst. have been received and are entirely satisfactory in
+    both reality and price.</p>
+
+    <p class="i6">Enclosed please find New York exchange for
+    $816.23, the amount of your bill.</p>
+
+    <p class="i6">Thanking you for your promptness in filling my
+    order, I am,</p>
+
+    <p class="i50">Yours respectfully,</p>
+
+    <p class="i60">HENRY GOODFELLOW.</p>
+    <hr />
+
+    <h4>Inclosing Draft for Acceptance.</h4>
+
+    <p class="i50">NEW YORK, Aug. 8, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Messrs. WEBSTER &amp; DUNN,<br />
+     Cairo, Ill.</p>
+
+    <p class="i6"><i>Gentlemen:</i> Inclosed we hand you Draft at
+    30 days for acceptance for $928.15, the amount of balance due
+    from you to us to the present date. We shall feel obliged by
+    your accepting the same, and returning it by due course of
+    mail.</p>
+
+    <p class="i6">Awaiting further favors, we are,</p>
+
+    <p class="i50">Very truly yours,</p>
+
+    <p class="i60">DODGE, HOLMES &amp; CO.</p>
+    <hr />
+    <span class="pagenum"><a name="page27"
+       id="page27"></a>[pg 27]</span>
+
+    <h4>Inclosing a Statement of Account.</h4>
+
+    <p class="i50">CHICAGO, March 1, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Messrs. CHASE &amp; HOWARD,<br />
+     South Bend, Ind.</p>
+
+    <p class="i6"><i>Gentlemen</i>: Inclosed please find a
+    statement of your account for the past three months, which we
+    believe you will find correct.</p>
+
+    <p class="i6">We shall feel obliged by your examining the same
+    at your earliest convenience, and shall be happy to receive
+    your check for the amount or instructions to draw on you in the
+    ordinary course.</p>
+
+    <p class="i50">We are, gentlemen,</p>
+
+    <p class="i60">Yours truly,</p>
+
+    <p class="i60">J.V. FARWELL &amp; CO.</p>
+    <hr />
+
+    <h4>A Dunning Letter.</h4>
+
+    <p class="i50">DENVER, COL., June 30, 18&mdash;&mdash;.</p>
+
+    <p class="i6">JAMES C. ADAMS, Esq.,<br />
+    Great Bend, Kansas.</p>
+
+    <p class="i6"><i>Dear Sir</i>: Allow me to remind you that your
+    account with me has been standing for several months
+    unsettled.</p>
+
+    <p class="i6">I should not even now have called your attention
+    to it, were it not that in a few days I must meet a heavy bill,
+    and must rely in part on your account to furnish me the
+    means.</p>
+
+    <p class="i6">I would, therefore, esteem it a great favor if
+    you would let me have either the whole, or at least the greater
+    part of your account in the course of a week or ten days.</p>
+
+    <p class="i6">Thanking you for past favors, I remain, Sir,</p>
+
+    <p class="i50">Yours truly,</p>
+
+    <p class="i60">A.R. MORGAN.</p>
+    <hr />
+
+    <h4>An Application for a Situation in Business.</h4>
+
+    <p><i>Paste the Advertisement at the head of the sheet, and
+    write as follows</i>:</p>
+
+    <p class="i50">124 Fayette Street,<br />
+     SYRACUSE, N. Y., Sept. 17, 18&mdash;&mdash;</p>
+
+    <p class="i6">JOURNAL OFFICE,<br />
+     City.</p>
+
+    <p class="i6"><i>Dear Sir</i>: In reply to the above
+    advertisement I would respectfully offer my services.</p>
+
+    <p class="i6">I am 19 years of age, have a good education, and
+    have had some experience in business, having assisted my father
+    in his grocery store. I am not afraid of work, and never allow
+    myself to be idle when there is work to be done. I can refer
+    you as to my character, to Mr. J.H. Trout, president of the Gas
+    Company, who has known me all my life.</p>
+
+    <p class="i6">In reference to salary, I leave that with you,
+    but feel certain that I could earn five dollars per week for
+    you.</p>
+
+    <p class="i6">Hoping to have the pleasure of an interview, I
+    remain,</p>
+
+    <p class="i50">Respectfully,</p>
+
+    <p class="i60">HENRY OTIS.</p>
+    <hr />
+
+    <h4>Asking Permission to Refer to a Person.</h4>
+
+    <p class="i50">SYRACUSE, N. Y., Sept. 17, 18&mdash;&mdash;.</p>
+
+    <p class="i6">J.H. TROUT, Esq.,</p>
+
+    <p class="i10"><i>Dear Sir</i>:</p>
+
+    <p class="i6">I beg to inform you that in applying for a
+    situation this morning, advertised in the <i>Journal</i>, I
+    took the liberty of using your name as a reference. The length
+    of time I have been honored with your acquaintance, and the
+    words of encouragement which you have given me heretofore, lead
+    me to hope you would speak favorably in this instance, adding
+    this to the numerous obligations already conferred upon</p>
+
+    <p class="i50">Your obedient servant,</p>
+
+    <p class="i60">HENRY OTIS.</p>
+    <hr />
+
+    <h4>Inquiring as to Business Prospects.</h4>
+
+    <p class="i50">NEWARK, OHIO, June 15, 18&mdash;&mdash;.</p>
+
+    <p class="i6">Mr. J.D. SHAYLOR,<br />
+     Denver, Col.</p>
+
+    <p class="i6"><i>My Dear Sir</i>: As I told you a year ago, I
+    have been thinking seriously of disposing of my small business
+    here and locating in some live and promising city out west,
+    where I can grow up with the country as you are doing.</p>
+
+    <p class="i6">Will you have the kindness to sit down and write
+    me at your convenience, full information in regard to the
+    prospects of business, price of rents, cost of living, etc., in
+    your city, and any other information, especially in regard to
+    the hardware trade.</p>
+
+    <p class="i6">If you will thus kindly give me the facts on
+    which I can base a calculation, and all is favorable, I will
+    probably visit Denver this fall, and eventually become your
+    neighbor.</p>
+
+    <p class="i50">Yours very truly,</p>
+
+    <p class="i60">J.O. GOODRICH.</p>
+    <hr />
+
+    <h4>Letter of Recommendation.</h4>
+
+    <p class="i50">GRAND HAVEN, Mich., May 17,
+    18&mdash;&mdash;.</p>
+
+    <p class="i6">To WHOM IT MAY CONCERN:</p>
+
+    <p class="i6">Mr. Henry McPherson, who is now leaving our
+    employ, has been in our office for the past two years, during
+    which time he has faithfully attended to his duties, proving
+    himself to be industrious and thoroughly reliable. He is a good
+    penman, correct accountant, and acquainted with
+    correspondence.</p>
+
+    <p class="i6">We shall at any time cheerfully respond to all
+    applications we may have regarding his character and abilities,
+    and wish him every success.</p>
+
+    <p class="i50">Yours truly,</p>
+
+    <p class="i60">WOOD &amp; HILL.</p>
+    <hr />
+
+    <h4>Notice of Dissolution of a Partnership.</h4>
+
+    <p class="i50">DAVENPORT, IA., Dec. 10, 18&mdash;&mdash;.</p>
+
+    <p class="i6">JAS. L. BINGHAM &amp; CO.,<br />
+     Cedar Rapids, Ia.</p>
+
+    <p class="i6"><i>Gentlemen</i>: On the 1st of January next the
+    partnership for the past ten years existing between Geo. H.
+    Clark and Henry Webster, wholesale grocers in this City, will
+    expire by limitation of the contract.</p>
+
+    <p class="i6">The firm takes this opportunity to thank its
+    customers and friends for their generous patronage and support,
+    whereby the business of the house grew to such large
+    proportions.</p>
+
+    <p class="i6">After the first of January the business will be
+    carried on at the old stand, Nos. 76 and 78 Main St., by Henry
+    Webster and Cyrus D. Bradford, under the firm name of Webster
+    &amp; Bradford. We are, gentlemen,</p>
+
+    <p class="i50">Your obedient servants,</p>
+
+    <p class="i70">CLARK &amp; WEBSTER.</p>
+    <hr />
+
+    <h4>Recommending a Successor in Business.</h4>
+
+    <p class="i50">CINCINNATI, OHIO, Dec. 15, 18&mdash;&mdash;.</p>
+
+    <p class="i6">TO THE PUBLIC:</p>
+
+    <p class="i6">It is with some feeling of regret that we
+    announce our retirement from the business on the beginning of
+    the new year. Our stock and premises will then be transferred
+    to Messrs. Franklin and Warren, whom we cheerfully present to
+    your notice, and feel it our duty to recommend them for a
+    continuance of that liberal confidence and patronage which you
+    have bestowed on us during the past twenty years.</p>
+
+    <p class="i6">Both these young gentlemen have been clerks of
+    ours for several years past, and are in every way efficient and
+    capable to continue the business.</p>
+
+    <p class="i50">We are</p>
+
+    <p class="i60">Respectfully,</p>
+
+    <p class="i70">JOHNSON &amp; FOX</p>
+    <hr />
+
+    <div class="figcenter">
+        <img src="images/ill063.jpg"
+             alt="Flourish" />
+    </div>
+    <hr class="full" />
+    <span class="pagenum"><a name="page28"
+       id="page28"></a>[pg 28]</span> <br />
+
+    <div class="figcenter">
+        <img src="images/ill064.png"
+             alt="ELEMENTS OF SUCCESS IN BUSINESS." />
+    </div>
+
+    <h2>ELEMENTS OF SUCCESS IN BUSINESS</h2>
+
+    <p>In order to succeed in business life, it is necessary to
+    cultivate and develop certain qualities and traits of
+    character. These are a portion of the capital of the successful
+    man, and a more essential portion than money or goods.</p>
+
+    <div class="figcenter">
+        <img src="images/ill065.jpg"
+             alt="Counsel and Advice." /><br />
+        COUNSEL AND ADVICE
+    </div>
+
+    <h3>HONESTY.</h3>
+
+    <p>"Sharp practice" may bring a temporary gain but in the long
+    run of life that man will be far ahead who deals squarely and
+    honestly at all times. A thoroughly honest clerk will command a
+    higher salary than one of equivocal habits, while the merchant
+    who has a reputation for honesty and truthfulness in regard to
+    the quality and value of his goods, will on this account he
+    favored with a considerable custom. The business man whose
+    "word is as good as his bond" can in any emergency, control
+    large amounts of capital, the use of which brings him a rich
+    return, while the man who sells his neighbor's good opinion for
+    a temporary gain, will find that he has discounted his future
+    success, but taking an advantage at the cost of ten tines its
+    value.</p>
+
+    <h3>INDUSTRY.</h3>
+
+    <p>No other quality can take the place of this, and no talents
+    of mind, however excellent, will bring success without labor;
+    persistent systematic labor. The young man who expects to find
+    some royal road to success with little or no effort, or who
+    imagines that his mental abilities will compensate for a lack
+    of application, cheats and ruins himself. Horace Greeley
+    probably never said a grander thing than this: "The saddest
+    hour in any man's career is that wherein he, for the first
+    time, fancies there is an easier was of gaining a dollar than
+    by squarely earning it." and Horace Greeley was himself an
+    example of success through industry.</p>
+
+    <p>It is not genius, but the great mass of average people, who
+    <i>work</i>, that make the successes in life. Some toil with
+    the brain, and others toil with the hand, but
+    <span class="pagenum"><a name="page29"
+       id="page29"></a>[pg 29]</span> all must toil. Industry
+       applies to hours in business and out of business. It means
+       not only to perform all required work promptly, but to
+       occupy spare moments usefully, not to idle evenings, and to
+       rise early in the morning.</p>
+
+    <p>An <ins class="correction"
+         title="Transcriber's Note: The original text reads 'employe'">
+         employee</ins>
+         should not confine himself to his mere obligatory duties.
+         He should be ready to work sometimes over hours or in
+         other departments if it is desired of him. Willingness to
+         <i>work</i> is one of the finest qualities in a character,
+         and will compensate for many other deficiencies.</p>
+
+    <h3>MEMORY.</h3>
+
+    <p>This faculty, always so useful, is pre-eminently so to the
+    business man. It must be both retentive and quick. By proper
+    training this faculty may be so cultivated that names, dates
+    and events to a surprising number may be readily recalled. The
+    ability to greet a customer by calling him by name is
+    considered very valuable in any class of business. It makes a
+    very agreeable impression when a man who has not seen us but
+    once or twice, and who is not expecting us, meets us promptly
+    as we enter his store, with, "Why, Mr. &mdash;&mdash;, how do
+    you do? Glad to see you. When did you leave Newark?" We feel as
+    if we had occupied that man's thoughts since we saw him before.
+    He appreciates us, and we feel like patronizing him. Whereas,
+    on the other hand to meet a customer with a blank, inquiring
+    expression, and greet him with, "Your face is familiar, but I
+    can't recall your name." is unpleasant and tends to drive away
+    custom. Every hotel keeper knows the value of this greeting of
+    customers. Facts, figures and dates are very necessary to
+    remember in business, and these often form the basis of a
+    business transaction or venture by which large profits are
+    made. Superior ability in remembering prices and their
+    fluctuations has been the secret of more than one brilliant
+    success.</p>
+
+    <p>Desultory reading injures the memory, while close
+    application to a subject, recalling the various points therein,
+    tends greatly to improve this faculty. The clerk or employe in
+    receiving instructions from his principal should endeavor to
+    impress every point clearly on his mind, and retain them there
+    until they are carried out in action. Carelessness and
+    forgetfulness often causes the discharge of otherwise worthy
+    and competent young persons, as employers do not like to repeat
+    their orders.</p>
+
+    <h3>PROMPTNESS.</h3>
+
+    <p>A very essential element in the character of the business
+    man is promptness. Filling all engagements at exactly the
+    appointed time, answering letters or forwarding goods with
+    promptness, the man of business finds that much more can be
+    accomplished and with far greater accuracy, than by a loose
+    system of putting off till to-morrow, or according to
+    convenience. Not only so, but competition in business is such
+    that the merchant or tradesman who does not deal with
+    promptness can hardly expect to hold his custom. Young men
+    starting out in the world should form the resolution of doing
+    everything on time. Better to be ahead in the performance of
+    duties than behind. This promptness then acts as a stimulant in
+    itself, and is oftentimes the means of winning success in an
+    enterprise.</p>
+
+    <p>A thing that is worth the doing, ought to be done quickly
+    when the time is ripe for it. A prompt man or woman is valued,
+    as he respects his word and has due regard for the convenience
+    of others.</p>
+
+    <h3>EXECUTIVE ABILITY.</h3>
+
+    <div class="figleft">
+        <img src="images/ill066.jpg"
+             alt="Pond Flourish." />
+    </div>
+
+    <p>Wavering, timid and uncertain, the man without executive
+    ability never achieves distinction in active life. Intelligence
+    to decide on any measure, firmness in adhering to the decision,
+    and force of will in carrying it out, constitute executive
+    ability, and are as essential to the business man as his stock
+    in trade.</p>
+
+    <p>The timid man never makes up his mind until after the
+    opportunity is past, or decides, then recalls his decision, and
+    feels incapable of promptly estimating all the facts in the
+    case. This weakness is oftentimes natural, but more frequently
+    it is a bad habit which should be broken up.</p>
+
+    <p>Rashness is to decide and act without taking the trouble to
+    weigh intelligently the facts in the case. This is inexcusable
+    folly, and always brings serious trouble sooner or later.</p>
+
+    <p>Through executive ability the labor or services of one man
+    may be made to produce largely, or without proper direction
+    such services may be almost worthless; and in the case of many
+    employes under one executive head, the results of this combined
+    labor may be great success, or where executive ability is
+    wanting, a great failure.</p>
+
+    <p>The successful farmer, merchant, manufacturer, banker, and
+    professional man must have this combination of ability,
+    firmness, and will
+    power.</p><span class="pagenum"><a name="page30"
+       id="page30"></a>[pg 30]</span>
+
+    <h3>PERSEVERANCE.</h3>
+
+    <p>Those who put their minds on their work, whatever kind that
+    may be, and persist in its thorough execution; who get
+    interested in something for their own advancement, that they
+    may become more capable as men and women of sense and tact;
+    such persons have a lively appreciation of the fact that
+    success is never more certain to be gained by any other
+    course.</p>
+
+    <p>These people have a just pride in learning the best methods
+    of giving expression to the faculties and powers they possess,
+    and which they desire to make the most of. It is incumbent that
+    they do all in their power for their own and other people's
+    good. Feeling this, an ever present incentive keeps them
+    employed, and they are never idle.</p>
+
+    <div class="figcenter">
+        <img src="images/ill067.jpg"
+             alt="Beehive" />
+    </div>
+
+    <p>If one does not succeed from persisting in doing the best he
+    knows how, he may conclude that the ministry of failure is
+    better for him than any worldly success would be.</p>
+
+    <h3>CIVILITY.</h3>
+
+    <p>Good behavior is an essential element of our civilization.
+    It should be displayed every day through courteous acts and
+    becoming manners.</p>
+
+    <p>Politeness is said to be the poetry of conduct; and like
+    poetry, it has many qualities. Let not your politeness he too
+    florid, but of that gentle kind which indicates a refined
+    nature.</p>
+
+    <p>In his relations with others, one should never forget his
+    good breeding. It is a general regard for the feelings of
+    others that springs from the absence of all selfishness. No one
+    should behave in the presence of others as though his own
+    wishes were bound to be gratified or his will to control.</p>
+
+    <p>In the more active sphere of business, as in the larger
+    localities where there is close competition, the small merchant
+    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 civility. A
+    kind and obliging manner carries with it an indescribable
+    charm. It must not be a manner that indicates a mean,
+    groveling, timeserving spirit, but a plain, open, and agreeable
+    demeanor that 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 purse.</p>
+
+    <div class="figcenter">
+        <img src="images/ill068.jpg"
+             alt="unidentified illustration" />
+    </div>
+
+    <h3>INTEGRITY.</h3>
+
+    <p>The sole reliance of a business man should be in the
+    integrity of his transactions, and in the civility of his
+    demeanor. He should make it the interest and the pleasure of a
+    customer to come to his office or store. 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.</p>
+
+    <p>No real business man will take advantage of a customer's
+    ignorance, nor equivocate nor misrepresent. If he sells goods,
+    he will have but one price and a small profit. He will ere long
+    find all the most profitable customers&mdash;the cash
+    ones&mdash;or they will find him.</p>
+
+    <p>If such a man is ever deceived in business transactions, he
+    will never attempt to save himself by putting the deception
+    upon others; but submit to the loss, and be more cautious in
+    future. In his business relations, he will stick to those whom
+    he finds strictly just in their transactions, and shun all
+    others even at a temporary disadvantage.</p>
+
+    <p>The word of a business man should be worth all that it
+    expresses and promises, and all engagements should be met with
+    punctilious concern. An indifferent or false policy in business
+    is a serious mistake. It is fatal to grasp an advantage at ten
+    times its cost; and there is nothing to compensate for the loss
+    of a neighbor's confidence or good will.</p>
+
+    <p>The long-established customs and forms of business, which in
+    these times are assumed to be legitimate, already have within
+    them enough of the elements of peculiarity, commonly termed
+    "tricks of trade," or, in the sense of any particular business,
+    "tricks of the trade." Therefore it does not behoove any active
+    man to make gratuitous additions of a peculiar nature to the
+    law of business. On the contrary, all should strive to render
+    business transactions less peculiar than they are.</p>
+
+    <h3>ECONOMY.</h3>
+
+    <div class="figleft">
+        <img src="images/ill069.jpg"
+             alt="Lake Flourish" />
+    </div>
+
+    <p>One may rest in the assurance that industry and economy will
+    be sure to tell in the end. If in early life these habits
+    become confirmed, no doubt can exist as to the ultimate triumph
+    of the merchant in attaining a competency.</p>
+
+    <p>There should be no antagonism between economy and a generous
+    business policy. Narrow selfishness is to be avoided in the use
+    of money or means. In buying goods, one should not take
+    advantage of another's necessities to beat him down to a figure
+    which leaves him little or no profit, perhaps a loss, because
+    he must <span class="pagenum"><a name="page31"
+       id="page31"></a>[pg 31]</span> have money. This is against
+       manhood and is a ruinous policy, because it tends to
+       picayunishness and chicanery. A sacred regard for the
+       principles of justice forms the basis of every transaction,
+       and regulates the conduct of the upright man of
+       business.</p>
+
+    <p>If economy is wealth, it is not so because of a niggardly
+    and parsimonious policy. Perhaps the simplest, fewest and best
+    rules for economical business are these, by observance of which
+    a noted merchant amassed a large fortune: 1. Obtain the
+    earliest and fullest information possible in regard to the
+    matter in hand. 2. Act rapidly and promptly upon it. 3. Keep
+    your intentions and means secret. 4. Secure the best
+    <ins class="correction"
+         title="Transcriber's Note: The original text reads 'employes'">
+         employees</ins> you can obtain, and reward them liberally.</p>
+
+    <p>Proprietors of institutions will early discover that order,
+    and neatness, are necessary as economical agents in prosecuting
+    a successful business. And the youth who would grow up to
+    become well-to-do, to gain complete success, to be a valuable
+    member and assume a position in society, should take pains to
+    acquire habits of cleanliness, of order, and of business.</p>
+
+    <p>To this effect each one may early learn the simple rules of
+    health and good order by paying reasonable attention to those
+    so-called minor details, which pertain to the well-being of the
+    person, and which must be faithfully observed in order to avoid
+    failure and win success.</p>
+
+    <p>A person, young or old, in or out of business, may keep a
+    memorandum-book in his pocket, in which he notes every
+    particular relative to appointments, addresses, and petty cash
+    matters. An accurate account of personal expenses should be
+    kept, which should be balanced each week. By this means each
+    individual will be more careful and economical in his
+    expenditures, and generally live within his income. He must be
+    reasonable in spending, or his memorandum or record-book, if it
+    be honestly kept, will stand to his discredit.</p>
+
+    <p>A well-kept memorandum-book is often very useful, as it is
+    very convenient, and sometimes serves to settle a troublesome
+    query, arising in other minds, by which the possessor is
+    absolved from the prejudice of doubt. Young people who expect
+    to labor with their hands for what they have of this world's
+    goods, or rise by their own efforts, should by all means
+    acquire habits of economy, learn to save, form correct habits,
+    and no time will be required overcoming these. So surely as
+    they do this, so surely will they be in a situation to ask no
+    special favors. Every man wants to learn to look out for
+    himself and rely upon himself. Every man needs to feel that he
+    is the peer of every other man, and he cannot do it if he is
+    penniless. Money is power, and those who have it exert a wider
+    influence than the destitute. Hence it should be the ambition
+    of all young men to acquire it, as well as to store their minds
+    with useful knowledge.</p>
+
+    <h3>GETTING A SITUATION.</h3>
+
+    <div class="figright">
+        <img src="images/ill070.jpg"
+             alt="Plants in Urn Flourish" />
+    </div>
+
+    <p>In seeking a situation, it is always best to appear in
+    person if practicable. A business man who requires the services
+    of a salesman or clerk, a bookkeeper, stenographer, or some one
+    to remain in his employ a considerable time, usually prefers to
+    see an applicant and have a few words with him about the work
+    that is to be done.</p>
+
+    <p>If an application has to be made by letter, it should be
+    done in the handwriting of the applicant. It may be brief, and
+    should include references.</p>
+
+    <p>It is best for a young man to learn a trade. In this country
+    the trades offer more stable means of subsistence than do other
+    departments of active life. His knowledge of a trade will form
+    no bar to any effort he may afterward make to rise to a higher
+    or more congenial calling.</p>
+
+    <p>When a position has been obtained by an applicant, he should
+    at once proceed to render himself indispensable to his employer
+    by following up the details of his work in a conscientious and
+    agreeable manner. Thus he will gain confidence and grow in
+    favor with men who are quick to recognize merit, and who
+    respond to that which contributes to the success of a
+    meritorious man.</p>
+
+    <p>There is always room in every business for an honest,
+    hard-worker. It will not do to presume otherwise; nor should
+    one sit down to grumble or concoct mischief. The most perilous
+    hour of one's life is when he is tempted to despond. He who
+    loses, his courage loses all. There are men in the world who
+    would rather work than be idle at the same price. Imitate them.
+    Success is not far off. An honorable and happy life is before
+    you. Lay hold of it.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page32"
+       id="page32"></a>[pg 32]</span>
+
+    <div class="figcenter">
+        <img src="images/ill071.png"
+             alt="DETECTING COUNTERFEIT MONEY." /><br />
+    </div>
+
+    <h2>DETECTING COUNTERFEIT MONEY</h2>
+
+    <div class="figleft">
+        <img src="images/ill072.jpg"
+             alt="Fancy T." />
+    </div>
+
+    <p>The desire to accumulate property is one of the noblest that
+    nature has implanted in man, and it is through the successful
+    results of this desire, we are enabled to point with unerring
+    certainty to the disembarking line, which so surely
+    characterizes the advanced educated, refined and civilized man
+    from that of the wild savage, whose highest desire is to slay
+    and rob his fellow men, and proudly exhibit their scalps, or
+    the plunder he has acquired, as evidence of his cunning or
+    courage.</p>
+
+    <p>It is through this inborn desire to accumulate that man is
+    willing to labor, toil, suffer, and forego present
+    gratifications for the hope of future greater satisfactions;
+    that has resulted in the building and equiping the mighty ships
+    of commerce, whose white, spreading canvas dots every sea where
+    commerce may be known, or where the interests of God's
+    creatures may best be served. It is through this desire,
+    coupled with unremitting toil, that we owe everything of
+    permanent enjoyment, of enlightenment and of prosperity. The
+    millions of dollars of paper money which is handled every day
+    as the natural fruit of toil and saving through the many and
+    diversified transactions in the vast, illimitable and ever
+    rapidly developing field of commerce, is but the representative
+    of ownership of property.</p>
+
+    <p>If this representative is what it purports on its face to
+    be, each and every one who receives it in exchange for services
+    or commodities, owns not merely a piece of paper, with designs,
+    words and promises printed or engraved thereon, but an interest
+    or an undivided whole in a farm, a block of buildings or a
+    store well stocked with merchandise, which, in his estimation,
+    at least, is more desirable to him than the labor or commodity
+    for which he has voluntarily made the exchange; but, if on the
+    contrary, it is other than what it purports on its face to be,
+    he finds that he is the owner of a piece of paper whose value
+    is <i>nil</i>.</p>
+
+    <p>There is, at the present writing, 1884, nearly eight hundred
+    million dollars of paper currency in the United States,
+    consisting of greenbacks and national currency, a great portion
+    of which is in actual circulation, and it has been estimated by
+    eminent authorities, who occupy positions of trust in the
+    various departments through which the financial machinery of
+    this vast sea of paper money is daily circulated, that there is
+    in circulation nearly one-fifth of this amount in counterfeit
+    money, or about one hundred and sixty million dollars; and not
+    one dollar of this counterfeit money owes its circulation to
+    any excellence of the work in its manufacture, but wholly to
+    the general ignorance of those who handle it, as to what is
+    required to constitute a genuine bill. The time will come when
+    the United States will redeem all of its issue of paper money,
+    when those who are holding any of this counterfeit money will
+    have to stand the loss to the extent of the sum in their
+    possession. To all of those who are willing to take a small
+    portion of their time each day for a few weeks in learning just
+    what it takes to constitute a genuine bill, there need be no
+    necessity of ever losing anything by counterfeiters, as it is
+    impossible for them to make bills which will in any way
+    approach the beauty and exactness of the genuine ones. There is
+    not at the present time, nor has there ever been in the past,
+    nor will there ever be in the future, a counterfeit bill made
+    that cannot be detected at sight; and the positive knowledge of
+    how to know at all times when a bill is genuine and when not is
+    within the reach of all those who may have the privilege of
+    reading the following information or infallible
+    <span class="pagenum"><a name="page33"
+       id="page33"></a>[pg 33]</span> rules with a genuine desire
+       to be <ins class="correction"
+         title="Transcriber's Note: The original text reads 'benefited'">
+    benefitted</ins> thereby.</p>
+
+    <h3>DEVICES AND FRAUDS.</h3>
+
+    <p>Various devices are resorted to by a numerous gang or body
+    of persons, to get on in the world without turning their
+    attention to legitimate and useful employments. This class
+    includes many that are not engaged in the practice of
+    counterfeiting and putting forth bad money, but who make
+    themselves felt in various ways through vain tricks and
+    schemes, which are, to all intents and purposes, frauds.</p>
+
+    <p>Business men are generally apt at detecting and turning off
+    petty schemes, but they find it best to have the means with
+    which they may deal successfully as against regular swindlers,
+    forgers and counterfeiters.</p>
+
+    <h3>COUNTERFEIT AND GENUINE WORK.</h3>
+
+    <div class="figcenter">
+        <img src="images/ill073.jpg"
+             alt="Detecting Counterfeit Money" /><br />
+        DETECTING COUNTERFEIT MONEY
+    </div>
+
+    <p>As indicated above, counterfeit notes are issued and put
+    into the channels of circulation in abundance every year by
+    those engaged in the practice of counterfeiting. These notes
+    are often such good imitations of the genuine that it is quite
+    difficult to discern the difference.</p>
+
+    <p>That he may protect himself, each business man should have
+    some definite knowledge of a genuine bank-note.</p>
+
+    <p>The engraving of a genuine bank note, in most all of its
+    parts, is done by machinery, and it is more exact and perfect.
+    On the contrary, most all parts of counterfeit notes are done
+    by hand.</p>
+
+    <p>Counterfeiters cannot afford to purchase machinery, such as
+    is used for the production of genuine notes. The cost of such
+    machinery is between $100,000, and $150,000, and if it were in
+    wrong hands it would be always liable to seizure and
+    confiscation.</p>
+
+    <p>In order to prevent the forgery of bank-notes, a great deal
+    of ingenuity and art has been expended on their production. The
+    principal features of the manufacture are described as a
+    peculiar kind of paper and water mark; an elaborate design,
+    printed with a peculiar kind of ink, and certain private marks,
+    known only by the bank officials.</p>
+
+    <p>The work of counterfeiters can never equal that of the
+    makers of genuine notes, whose skill and facilities for
+    producing the highest grade of work known to the art, are the
+    best that the world affords.</p>
+
+    <p>Unless one is somewhat learned as to the quality of
+    engraving, that he may be able to distinguish a fine specimen
+    of the art when he sees it, he is likely to become a victim of
+    the counterfeiter's operations.</p>
+
+    <h3>LATHE WORK.</h3>
+
+    <p>When the genuineness of a bank-note is doubted, the Lathe
+    Work on the note should first be closely scrutinized. The
+    several letters of denomination, circles, ovals, and shadings
+    between and around the letters in the words, etc., are composed
+    of numberless extremely fine lines&mdash;inclusive of lines
+    straight, curved and network. These are all regular and
+    unbroken, never running into each other, and may be traced
+    throughout with a magnifying glass.</p>
+
+    <p>Without the skill or machinery, by which the genuine is
+    produced, the same quality of work cannot be done. Therefore,
+    in a counterfeit, the lines are imperfect, giving the paper a
+    dull or hazy aspect, that may be all the better appreciated by
+    comparing it with the genuine. The lines in the counterfeit
+    will be found now and then irregular in size, and broken: not
+    uniform in course, sometimes heavy, sometimes light: no two
+    stamps or dies on the same note being exactly alike.</p>
+
+    <p>The fine, uniform, shade-lines, with which the letters on
+    the genuine are embellished, are wrought by a machine that
+    cannot be reproduced by counterfeiters, nor used for other than
+    legitimate purposes, by authority.</p>
+
+    <h3>GEOMETRICAL LATHE.</h3>
+
+    <p>The fine line is the characteristic of the various and
+    beautiful figures which are seen on a genuine note. This line
+    is produced by what is called the Geometrical Lathe. The
+    patterns made by the geometrical lathe are of every variety of
+    form. They are not engraved directly upon the bank-note plate,
+    but on pieces of soft steel plate, which are afterwards
+    hardened. The impressions are then transferred to a soft steel
+    roller, which, in its turn, is also hardened, and the
+    impressions remain there, in relief. This roller is then
+    capable of transferring the same designs to the bank-note plate
+    by means of the transfer press.</p>
+
+    <p>In counterfeit engraving, the design is made directly upon
+    the plate, and not by transfer, as in the production
+    <span class="pagenum"><a name="page34"
+       id="page34"></a>[pg 34]</span> of plates for genuine notes.
+       The essential difference between the two methods of
+       production is, the counterfeit is made by hand, and is
+       inexact and imperfect, while the genuine is made on
+       geometrical principles, and is therefore exact, artistic and
+       beautiful.</p>
+
+    <p>In all the government issues the geometric lathe work is
+    liberally used. This should be studied carefully, as it
+    constitutes the chief test of genuineness.</p>
+
+    <p>Fine lines, of unerring exactness, never broken, are seen on
+    the genuine medallion heads, or shields, upon which the
+    designation of the note is sometimes stamped. This nicety
+    cannot be given by hand, or with the use of imperfect
+    machinery. By close scrutiny the lines will be found to break
+    off in the pattern, or appear forked, irregular in size, and
+    not well defined throughout.</p>
+
+    <p>On most counterfeits the vignettes are not well engraved,
+    and the portraits have a dull appearance; the letters are
+    usually wanting in clearness; the printing is sometimes faulty,
+    by which some features of the note are obscured.</p>
+
+    <h3>RULING ENGINE WORK.</h3>
+
+    <div class="figright">
+        <img src="images/ill074.jpg"
+             alt="five and ten" />
+    </div>
+
+    <p>In Ruling Engine Work, as it is called, the fine line is
+    present, also. The engraving is produced and transferred in the
+    same way as the geometrical lathe work. In this they are
+    parallel and not in circles. Those which constitute the shading
+    of letters are so fine that they form a perfectly even gray
+    shade. They may be printed so that the shading will appear
+    darker, but the aspect will be uniform. The spaces between
+    lines are exact, whether the lines be horizontal or diagonal.
+    The lines are also made crooked or wave-like, not absolutely
+    parallel. Ruling engine work is generally used for shading of
+    names of banks, and also for the names of town, state, etc.</p>
+
+    <h3>VIGNETTES.</h3>
+
+    <p>While lathe work and that of the ruling engine are
+    invariably machine work, and therefore cannot be successfully
+    reproduced by counterfeiters, the Vignettes are chiefly the
+    work of the hands. In all genuine work they are made by first
+    class artists, who are well paid for their services, and who
+    therefore have no incentive to exercise their skill for
+    illegitimate purposes.</p>
+
+    <p>Sometimes water and sky are done with the ruling engine, and
+    when they are, no counterfeiter can successfully imitate them.
+    Fine vignettes are seldom seen on counterfeit notes. If the
+    lathe and ruling engine work be genuine, an ordinary vignette
+    cannot make a note counterfeit, and if that be counterfeit, no
+    vignette can make the note genuine.</p>
+
+    <p>The vignettes on genuine notes are executed by men at the
+    head of their vocation, and are very life-like and beautiful.
+    Counterfeit vignettes usually have a sunken and lifeless
+    appearance. Genuine vignettes, as seen upon government issues,
+    consist of out-door scenes, portraits, historical pictures, and
+    allegorical figures. They are all exceedingly beautiful, and it
+    is not likely that such work will ever be successfully
+    imitated.</p>
+
+    <h3>SOLID PRINT.</h3>
+
+    <p>The lettering, or solid print, in genuine work is done by a
+    first-class artist, who makes that kind of work his exclusive
+    concern. The name of the engraving company is always engraved
+    with great pains and is very accurate. It will be seen on the
+    upper and lower margin of the note. This, in counterfeits, is
+    not quite uniform or even. The words "one dollar," as on the
+    one dollar greenbacks, are to be considered as a sample of
+    solid print.</p>
+
+    <h3>BANK-NOTE PAPER.</h3>
+
+    <p>Bank-notes are printed upon paper composed of linen, the
+    qualify of which is not always the same, and it varies in
+    thickness. Therefore, the paper is not always a sure test, but
+    it is important. The manufacture of this paper is a profound
+    secret, as carefully kept as the combinations to the great
+    vaults where the government's millions lie awaiting further
+    river and harbor bills. It is made only at the Dalton mill,
+    which dates back almost to colonial days. What its combinations
+    are nobody knows except those intimately connected with its
+    manufacture. The secret of the paper-making is jealously
+    guarded, as is also the paper itself. From the moment it is
+    made until it gets into the treasury vaults it is carefully
+    guarded. It goes there in small iron safes, the sheets
+    carefully counted, and all precautions against its loss being
+    taken both by the government officials and by the express
+    companies which carry
+    it.</p><span class="pagenum"><a name="page35"
+       id="page35"></a>[pg 35]</span>
+
+    <h3>COUNTERFEIT SIGNATURES.</h3>
+
+    <p>Sometimes genuine notes are stolen before they are signed;
+    then the only thing about them made counterfeit is the
+    signatures. Those who are familiar with the signatures of the
+    officers of the bank where notes are purloined, may not be lead
+    into error, as such signatures usually appear more or less
+    cramped or unsteady; but there is no sure protection against a
+    counterfeit of this kind for those who do not have special
+    knowledge of the signatures.</p>
+
+    <div class="figcenter">
+        <img src="images/ill075.jpg"
+             alt="US Treasury Building, Washington D.C." /><br />
+        UNITED STATES TREASURY BUILDING, WASHINGTON, D.C.
+    </div>
+
+    <h3>ALTERED BANK-NOTES.</h3>
+
+    <p>Bank-notes are altered in two ways, namely: raising the
+    denomination, and changing the name of a broken to that of a
+    responsible bank.</p>
+
+    <p>First, in altering a note, it is scraped until thin: then
+    figures of larger denomination are pasted over. A pasted note
+    may be detected by holding it up to the light, when the pasted
+    parts will appear darker, as they are thicker.</p>
+
+    <p>Second, the denomination of a note is raised by taking out a
+    low one with an acid, and printing in a higher one with a
+    counterfeit stamp. The ink used in genuine bank-note printing
+    is a peculiar kind, and not easily to be obtained by
+    counterfeiters: therefore, their printing will not appear as
+    clear and bright as that of the government, which is done with
+    ink of the finest quality. If the ink is black, it gives a
+    clear and glossy impression, without any of that smutty
+    appearance, as is sometimes seen in counterfeit bank-notes. It
+    is almost impossible to imitate the green ink that is used by
+    the government, and it is nearly as difficult to imitate the
+    red and other colors. Counterfeit inks look dull and muddy,
+    while genuine inks have a glossy appearance.</p>
+
+    <p>In the case of a note altered by the use of acid, it may be
+    noticed that the acid, by spreading more than was intended by
+    the counterfeiter, has injured parts of other letters, and the
+    paper will appear more or less stained by the acid.</p>
+
+    <h3>COMPARING AND EXAMINING NOTES.</h3>
+
+    <p>A counterfeit should be compared with one that is genuine,
+    in order to familiarize one's self with the distinguishing
+    features which have already been indicated.</p>
+
+    <p>It is best to acquire the habit of giving each note as
+    received a searching glance, turning it over to see the back,
+    and if there be any defect, it will probably catch the eye. If
+    there be the least suspicion, a critical
+    <span class="pagenum"><a name="page36"
+       id="page36"></a>[pg 36]</span> examination of all its parts
+       should be made.</p>
+
+    <p>In case of doubt, the lathe work should be carefully
+    examined, and it may be compared with a perfectly good bill;
+    then examine the shading around the letters, and search for any
+    sign of alteration in the title or denomination of the note. If
+    there are any medallion heads or shields, notice the lines; if
+    there is any red letter work, designed to appear on both sides,
+    look at the character of the work on the face, then turn the
+    note and examine the back. If the printing is not exactly alike
+    on both sides, but varies in any part the note is counterfeit.
+    Then observe the vignettes and portraits, to see whether their
+    style and perfection compare well with the work on genuine
+    notes. Then examine the solid print and engravers' names, as
+    well as the printing, ink, and paper. By such thorough
+    examination, one can hardly be at a loss to determine the
+    status of the note.</p>
+
+    <p>Good magnifying glasses are necessary, in most instances, to
+    bring out the fine lines on bank-notes. Sometimes a microscope
+    of great power is required to discern the genuine line.</p>
+
+    <h3>PIECING, ETC.</h3>
+
+    <p>Counterfeiters sometimes make ten bills of nine by what is
+    termed piecing. Thus, a counterfeit note is cut into ten pieces
+    by the counterfeiter, and these pieces are used in piecing nine
+    genuine bills, from each of which a piece has been cut. The
+    nine genuine pieces, thus obtained, are then pasted together,
+    and with the tenth counterfeit piece added, make a tenth bill,
+    which is the gain.</p>
+
+    <p>Piecing bank-bills is not a very successful practice. One
+    who possesses such information as here given, can readily
+    detect the difference between the counterfeit and the genuine.
+    This difference is, however, made less apparent by the
+    counterfeiter, who defaces the counterfeit part, so as to give
+    the note a worn appearance. Counterfeiting is rendered very
+    difficult in consequence of the remarkable excellence of the
+    work on the government and national currency, as also from the
+    difficulty of imitating the green. But this currency, if
+    successfully imitated by counterfeiters, will repay large
+    outlay and care, as the greenbacks pass anywhere in the nation,
+    and a counterfeit may be carried to other states or sections as
+    it becomes known in any particular locality. National bank
+    currency may be counterfeited by preparing a plate, and then
+    with simple change in the name of the bank the counterfeit can
+    be adapted to the various towns where banks are located. This
+    much is written, not to lessen the value of or confidence in
+    the issues of the government, but to admonish the public
+    against the dangers of a false security.</p>
+
+    <div class="figcenter">
+        <img src="images/ill076.jpg"
+             alt="End of Chapter Flourish" />
+    </div>
+    <hr class="full" />
+    <span class="pagenum"><a name="page37"
+       id="page37"></a>[pg 37]</span>
+
+    <div class="figcenter">
+        <img src="images/ill078.jpg"
+             alt="HOW TO ADVERTISE" />
+    </div>
+
+    <div class="figcenter">
+        <img src="images/ill079.jpg"
+             alt="HOW TO ADVERTISE flourish" />
+    </div>
+
+    <h2>HOW TO ADVERTISE</h2>
+
+    <h3>EMBRACING RULES, SUGGESTIONS, AND PRACTICAL HINTS ON THIS
+    IMPORTANT SUBJECT.</h3>
+
+    <div class="figleft">
+        <img src="images/ill077.jpg"
+             alt="Typesetter" />
+    </div>
+
+    <p>Volumes might be written on the necessity of, and the
+    various methods employed for, advertising. Many prosperous men
+    owe their success in life to judicious and liberal advertising.
+    In this age of strong competition in the various avenues of
+    trade, he who does not advertise his wares will probably be
+    outdone by a more ambitious dealer, with perhaps a poorer
+    article, who advertises liberally. People go where they are
+    invited, and the merchant who advertises freely, places his
+    store and windows in attractive order, and leaves the door
+    open, will do far more business than he who does not cater to
+    the public, is indifferent about appearances, gruff, and
+    complaining of hard times.</p>
+
+    <p>Horace Greeley laid it down as a rule that a merchant should
+    advertise equal to his rent. This, like all good rules, ought
+    to have exceptions. An old and well established business would
+    not require so much, while a new enterprise would require more
+    than this amount expended judiciously in advertising. The
+    merchant should decide at the beginning of the year about, what
+    amount he may expend in advertising during the year, and then
+    endeavor to place that amount in the best possible manner
+    before the public.</p>
+
+    <p>An advertiser should not be discouraged too soon. Returns
+    are often slow and inadequate. Time is required to familiarize
+    the public with a new article or new name. Some men have given
+    up in despair, when just on the eve of reaping a harvest of
+    success by this means. Many of the most prosperous and wealthy
+    business men in this country have at times been driven hard to
+    meet their advertising bills, but they knew that this was their
+    most productive outlay, and by persistently continuing it they
+    weathered the storm.</p>
+
+    <h3>NEWSPAPER ADVERTISING.</h3>
+
+    <p>Select the newspaper which circulates among the class of
+    persons desired to reach. Do not advertise a special article or
+    business designed for a limited class of customers, in a
+    general newspaper. Almost all trades and occupations in these
+    latter days have their special journals, and these afford the
+    best means of reaching that class of persons. The purpose of
+    the advertiser then should be to discover, first, the character
+    of a paper's circulation, and second, the extent of its
+    circulation. On these two essentials may then be based an
+    estimate of its value as an advertising medium. The character
+    of a paper's circulation is easily determined by the quality of
+    the reading matter which the paper contains, and the general
+    tone imparted to it by its conductors. The extent of a paper's
+    circulation bears chiefly on the rates of advertising, which,
+    other things being equal, should have a direct ratio to it. The
+    extent of circulation is a matter of almost constant
+    misrepresentation on the part of publishers or their
+    agents.</p>
+
+    <p>As a rule, the most prominent and costly part of the paper
+    is the best. In country weeklies the "local items," or next to
+    them, is preferable. In city journals containing a large amount
+    of reading matter, a well displayed advertisement on the
+    outside pages is perhaps the best for most classes of
+    business.</p><span class="pagenum"><a name="page38"
+       id="page38"></a>[pg 38]</span>
+
+    <p>Place the advertisement before the public at the proper
+    time, just when people are beginning to feel the need of such
+    as the article advertised, as furs, when winter sets in. An
+    advertisement may, however, profitably be kept before the
+    public constantly, and increased or diminished as occasion
+    requires.</p>
+
+    <h3>CIRCULARS.</h3>
+
+    <p>There are many well established firms who will not advertise
+    in the newspapers at all. They believe that the same amount of
+    money spent in circulars, catalogues, etc., sent direct to the
+    persons whom they desire to reach, pays better than newspaper
+    advertising. This is more direct, and affords the advertiser
+    the opportunity of setting forth his claims more fully.
+    Circulars, cards, catalogues, etc., also afford a means for the
+    display of taste in their typographical arrangement and
+    appearance, and often times this has as much to do in making an
+    impression on the person who receives it, as the reading matter
+    contained therein. The printed circular goes out to the public
+    as the representative of the house; it should, therefore, in
+    order to command attention and respect, have about it, an air
+    of appropriateness and attraction. Such a circular will perhaps
+    be carefully preserved for years, while another which was of
+    not enough importance, apparently, to the proprietor or firm
+    issuing it, to command their taste and skill, will soon be
+    thrown aside as of no importance to the person receiving
+    it.</p>
+
+    <p>Several circulars must often be sent in order to command the
+    attention and secure the custom of a person. Where circulars
+    referring to the same article are repeatedly sent out, the
+    attention of the person who receives them is likely to be
+    arrested at last, and his response may be made in the form of
+    an order.</p>
+
+    <p>Perhaps thereafter he becomes a constant customer, buying
+    himself, and recommending his friends to do likewise.</p>
+
+    <h3>CHARTS, CALENDARS, ETC.</h3>
+
+    <p>An important idea in advertising is to enlist the services
+    of others, by making it to their interest to advertise your
+    business. This is often done by sending out charts, calendars,
+    etc., containing useful information, together with the
+    advertisement. These, when properly arranged and prepared in an
+    attractive manner, will be placed in a conspicuous place in the
+    store, office, or home of the person receiving them. Railway,
+    insurance, and other corporations have vied with each other in
+    the elegance and attractiveness of their charts, etc., until
+    they have gone into the fine arts, and spared no expense to
+    captivate the public.</p>
+
+    <h3>LETTERS.</h3>
+
+    <p>More effectual than circulars, and nearest a personal
+    interview, is a personal letter. As an advertisement the letter
+    impresses itself upon the mind of the person receiving it, in
+    an unusual way. A prominent firm employed clerks, and had
+    written several thousand letters, at many times the cost of
+    printed circulars, which they mailed throughout the country,
+    calling especial attention to their line of goods. Even the two
+    cent postage stamp, and the envelope being sealed, impresses
+    the person receiving it with the thought that it is of
+    importance, and one of the largest dry goods houses in Chicago,
+    when issuing any circular which they regard as special, seal
+    the envelope and place a two cent stamp thereon. They consider
+    that this gives their circulars a preference over ordinary
+    printed matter. Certain it is, that the public accept
+    advertisements largely at the value and importance attached to
+    them by their owners.</p>
+
+    <h3>DRUMMERS AND AGENTS.</h3>
+
+    <p>Personal effort exceeds all other means of advertising, and
+    competition in many branches of business has become so strong
+    in these times, and the facilities for travel so excellent,
+    that large numbers of solicitors and agents traverse the
+    country. Good personal address, a thorough understanding of the
+    business, a knowledge of human nature, together with social
+    qualities, constitute a good drummer.</p>
+
+    <h3>HOW TO WRITE AN ADVERTISEMENT.</h3>
+
+    <p>Before writing an advertisement, one should always place
+    before his mind what is the most important thing to impress
+    upon the public. If he is advertising an article of established
+    trade, it is the name and location of the house selling it
+    which must be the more prominent, or at least equally so with
+    any other part; but if he be introducing some new article, or
+    seeking to extend the sale of something little known or rare,
+    these items are of far less importance, and the name of the
+    article itself should be more prominent. The advertisement
+    should be so constructed as to claim the attention of the
+    reader, and retain that attention until he has read it through.
+    "Excite but never satisfy," is the principle pursued by many
+    successful advertisers.</p>
+
+    <p>The advertisement should never contain anything repugnant to
+    refined taste, and nothing grotesque or ridiculous. The most
+    meaning should be condensed into the fewest possible words. The
+    wording should often be changed, and an attractive typography
+    should be used. It is well to choose an attractive heading,
+    followed by fairly spaced paragraphs, with appropriate
+    sub-heads.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page39"
+       id="page39"></a>[pg 39]</span>
+
+    <div class="figcenter">
+        <img src="images/ill080.jpg"
+             alt="HOW TO BE HANDSOME" />
+    </div>
+
+    <h2>HOW TO BE HANDSOME</h2>
+
+    <p>Where is the woman who would not be beautiful? If such there
+    be&mdash;but no, she does not exist. From that memorable day
+    when the Queen of Sheba made a formal call on the late lamented
+    King Solomon until the recent advent of the Jersey Lily, the
+    power of beauty has controlled the fate of dynasties and the
+    lives of men. How to be beautiful, and consequently powerful,
+    is a question of far greater importance to the feminine mind
+    than predestination or any other abstract subject. If women are
+    to govern, control, manage, influence and retain the adoration
+    of husbands, fathers, brothers, lovers or even cousins, they
+    must look their prettiest at all times.</p>
+
+    <p>All women cannot have good features, but they can look well,
+    and it is possible to a great extent to correct deformity and
+    develop much of the figure. The first step to good looks is
+    good health, and the first element of health is cleanliness.
+    Keep clean&mdash;wash freely, bathe regularly. All the skin
+    wants is leave to act, and it takes care of itself. In the
+    matter of baths we do not strongly advocate a plunge in
+    ice-cold water; it takes a woman with clear grit and a strong
+    constitution to endure it. If a hot bath be used, let it come
+    before retiring, as there is less danger of taking cold
+    afterwards; and, besides, the body is weakened by the ablution
+    and needs immediate rest. It is well to use a flesh-brush, and
+    afterwards rinse off the soap-suds by briskly rubbing the body
+    with a pair of coarse toilet gloves. The most important part of
+    a bath is the drying. Every part of the body should be rubbed
+    to a glowing redness, using a coarse crash towel at the finish.
+    If sufficient friction can not be given, a small amount of bay
+    rum applied with the palm of the hand will be found
+    efficacious. Ladies who have ample leisure and who lead
+    methodical lives, take a plunge or sponge bath three times a
+    week, and a vapor or sun bath every day. To facilitate this
+    very beneficial practice, a south or east apartment is
+    desirable. The lady denudes herself, takes a seat near the
+    window, and takes in the warm rays of the sun. The effect is
+    both beneficial and delightful. If, however, she be of a
+    restless disposition, she may dance, instead of basking, in the
+    sunlight. Or, if she be not fond of dancing, she may improve
+    the shining hours by taking down her hair and brushing it,
+    using sulphur water, pulverized borax dissolved in alcohol, or
+    some similar dressing. It would be surprising to many ladies to
+    see her carefully wiping the separate locks on a clean, white
+    towel until the dust of the previous day is entirely removed.
+    With such care it is not necessary to wash the head, and the
+    hair under this treatment is invariably good.</p>
+
+    <p>One of the most useful articles of the toilet is a bottle of
+    ammonia, and any lady who has once learned its value will never
+    be without it. A few drops in the water takes the place of the
+    usual amount of soap, and cleans out the pores of the skin as
+    well as a bleach will do. Wash the face with a flesh-brush, and
+    rub the lips well to tone their color. It is well to bathe the
+    eyes before putting in the spirits, and if it is desirable to
+    increase their brightness, this may be done by dashing soapsuds
+    into them. Always rub the eyes, in washing, toward the nose. If
+    the eyebrows are inclined to spread irregularly, pinch the
+    hairs together where thickest. If they show a tendency to meet,
+    this contact may be avoided by pulling out the hairs every
+    morning before the toilet.</p>
+
+    <p>The dash of Orientalism in costume and lace now turns a
+    lady's attention to her eyelashes, which are worthless if not
+    long and drooping. Indeed, so prevalent is the desire for this
+    beautiful feature that hair-dressers and ladies' artists have
+    scores of customers under treatment for invigorating their
+    stunted eyelashes and eyebrows. To obtain these fringed
+    curtains, anoint the roots with a balsam made of two drachms of
+    nitric oxid of mercury mixed with one of leaf lard. After an
+    application wash the roots with a camel's hair brush dipped in
+    warm milk. Tiny scissors are used, with which the lashes are
+    carefully but slightly trimmed every other day. When obtained,
+    refrain from rubbing or even touching the lids with the
+    finger-nails. There is more beauty in a pair of well-kept
+    eyebrows and full, sweeping eyelashes than people are aware of,
+    and a very inattractive and lusterless eye assumes new beauty
+    when it looks out from beneath elongated fringes. Many ladies
+    have a habit of rubbing the corners of their eyes to remove the
+    dust that will frequently accumulate there. Unless this
+    operation is done with little friction it will be found that
+    the growth of hair is very spare, and in that case it will
+    become necessary to pencil the barren corners. Instead of
+    putting cologne water on the handkerchief, which has come to be
+    considered a vulgarism among ladies of correct tastes, the
+    perfume is spent on the eyebrows and lobes of the ears.</p>
+
+    <p>If commenced in youth, thick lips may be reduced by
+    compression, and thin linear ones are easily modified by
+    suction. This draws the blood to the surfaces, and produces at
+    first a temporary and, later, a permanent inflation. It is a
+    mistaken belief that biting the lips reddens them. The skin of
+    the lips is very thin, rendering them extremely susceptible to
+    organic derangement, and if the atmosphere does not cause chaps
+    or parchment, the result of such harsh treatment will develop
+    into swelling or the formation of scars. Above all things, keep
+    a sweet breath.</p>
+
+    <p>Everybody can not have beautiful hands, but there is no
+    plausible reason for their being ill kept. Red hands may be
+    overcome by soaking the feet in hot water as often as possible.
+    If the skin is hard and dry, use tar or oat-meal soap, saturate
+    them with glycerine, and wear gloves in bed. Never bathe them
+    in hot water, and wash no oftener than is necessary. There are
+    dozens of women with soft, white hands who do not put them in
+    water once a month. Rubber gloves are worn in making the
+    toilet, and they are cared for by an ointment of glycerine and
+    rubbed dry with chamois-skin or cotton flannel. The same
+    treatment is not unfrequently applied to the face with the most
+    successful results. If such methods are used, it would be just
+    as well to keep the knowledge of it from the gentlemen. We know
+    of one beautiful lady who has not washed her face for three
+    years, yet it is always clean, rosy, sweet and kissable. With
+    some of her other secrets she gave it to her lover for safe
+    keeping. Unfortunately, it proved to be her last gift to that
+    gentleman, who declared in a subsequent note that "I can not
+    reconcile my heart and my manhood to a woman who can get along
+    without washing her
+    face."</p><span class="pagenum"><a name="page40"
+       id="page40"></a>[pg 40]</span>
+
+    <h3>SOME OF THE SECRETS OF BEAUTY.</h3>
+
+    <p>There is as much a "fashion" in complexion as there is in
+    bonnets or boots. Sometimes nature is the mode, sometimes art.
+    Just now the latter is in the ascendant, though, as a rule,
+    only in that inferior phase which has not reached the
+    "concealment of art"&mdash;the point where extremes meet and
+    the perfection of artifice presents all the appearance of
+    artlessness. No one of an observant turn of mind, who is
+    accustomed to the sight of English maids and matrons, can deny
+    that making-up, as at present practiced, partakes of the
+    amateurish element. Impossible reds and whites grow still more
+    impossibly red and white from week to week under the unskilled
+    hands of the wearer of "false colors," who does not like to ask
+    for advice on so delicate a subject, for, even were she willing
+    to confess to the practice, the imputation of experience
+    conveyed in the asking for counsel might be badly received, and
+    would scarcely be in good taste.</p>
+
+    <p>The prevalent and increasing short-sightedness of our times
+    is, perhaps, partly the cause of the excessive use of rouge and
+    powder. The wielder of the powder puff sees herself afar off,
+    as it were. She knows that she cannot judge of the effect of
+    her complexion with her face almost touching its reflection in
+    the glass, and, standing about a yard off, she naturally
+    accentuates her roses and lilies in a way that looks very
+    pleasing to her, but is rather startling to any one with longer
+    sight. Nor can she tone down her rouge with the powdered hair
+    that softened the artificial coloring of her grandmother when
+    she had her day. Powder is only occasionally worn with evening
+    dress, and it is by daylight that those dreadful bluish reds
+    and whites look their worst.</p>
+
+    <p>On the other hand, there are some women so clever at making
+    up their faces that one feels almost inclined to condone the
+    practice in admiration of the result. These are the small
+    minority, and are likely to remain so, for their secret is of a
+    kind unlikely to be shared. The closest inspection of these
+    cleverly managed complexions reveals no trace of art.</p>
+
+    <p>Notwithstanding the reticence of these skilled artists, an
+    occasional burst of confidence has revealed a few of their
+    means of accomplishing the great end of looking pretty. "Do you
+    often do that?" said one of those clever ones, a matron of 37,
+    who looked like a girl of 19, to a friend who was vigorously
+    rubbing her cheeks with a course towel after a plentiful
+    application of cold water.</p>
+
+    <p>"Yes, every time I come in from a walk, ride or drive.
+    Why?"</p>
+
+    <p>"Well, no wonder you look older than you are. You are simply
+    wearing your face out!"</p>
+
+    <p>"But I must wash?"</p>
+
+    <p>"Certainly, but not like that. Take a leaf out of my book;
+    never wash you face just before going out into the fresh air,
+    or just after coming in. Nothing is more injurious to the skin.
+    Come to the glass. Do you notice a drawn look about your eyes
+    and a general streakiness in the cheeks? That is the result of
+    your violent assault upon your complexion just now. You look at
+    this moment ten years older than you did twenty minutes ago in
+    the park."</p>
+
+    <p>"Well, I really do. I look old enough to be your mother; but
+    then, you are wonderful. You always look so young and
+    fresh!"</p>
+
+    <p>"Because I never treat my poor face so badly as you do
+    yours. I use rain-water, and if I cannot get that, I have the
+    water filtered. When I dress for dinner I always wash my face
+    with milk, adding just enough hot water to make it pleasant to
+    use. A very soft sponge and very fine towel take the place of
+    your terrible huckaback arrangement."</p>
+
+    <p>Two or three years ago a lady of Oriental parentage on her
+    father's side spent a season in London society. Her complexion
+    was brown, relieved by yellow, her features large and
+    irregular, but redeemed by a pair of lovely and expressive
+    eyes. So perfect was her taste in dress that she always
+    attracted admiration wherever she went. Dressed in rich dark
+    brown or dullest crimsons or russets, so that no one ever
+    noticed much what she wore, she so managed that suggestions and
+    hints&mdash;no more&mdash;of brilliant amber or
+    <ins class="correction"
+         title="Transcriber's Note: The original text reads 'promegranate'">
+    pomegranate</ins> scarlet should appear just where they
+    imparted brilliancy to her deep coloring, and abstract the
+    yellow from her skin. A knot of old gold satin under the rim of
+    her bonnet, another at her throat, and others in among the lace
+    at her wrists, brightened up the otherwise subdued tinting of
+    her costume, so that it always looked as though it had been
+    designed expressly for her by some great colorist. Here rouge
+    was unnecessary. The surroundings were arranged to suit the
+    complexion, instead of the complexion to suit the surroundings.
+    There can be no doubt as to which is the method which best
+    becomes the gentlewoman.</p>
+
+    <p>In addition to the disagreeable sensation of making-up, it
+    must be remembered that the use of some of the white powders
+    eventually destroys the texture of the skin, rendering it rough
+    and coarse. Rimmel, the celebrated perfumer, in his "Book of
+    Perfumes," says that rouge, being composed of cochineal and
+    saffron, is harmless, but that white cosmetics consist
+    occasionally of deleterious substances which may injure the
+    health. He advises actors and actresses to choose cosmetics,
+    especially the white, with the greatest care, and women of the
+    world, who wish to preserve the freshness of their complexion,
+    to observe the following recipe: Open air, rest, exercise and
+    cold water.</p>
+
+    <p>In another part of this pleasant book the author says that
+    <i>schonada</i>, a cosmetic used among the Arabs, is quite
+    innocuous and at the same time effectual. "This cream, which
+    consists of sublimated benzoin, acts upon the skin as a slight
+    stimulant, and imparts perfectly natural colors during some
+    hours without occasioning the inconveniences with which
+    European cosmetics may justly be reproached." It is a
+    well-known fact that bismuth, a white powder containing sugar
+    of lead, injures the nerve-centers when constantly employed,
+    and occasionally causes paralysis itself.</p>
+
+    <p>In getting up the eyes, nothing is injurious that is not
+    dropped into them. The use of <i>kohl</i> or <i>kohol</i> is
+    quite harmless, and, it must be confessed, very effective when
+    applied&mdash;as the famous recipe for salad dressing enjoins
+    with regard to the vinegar&mdash;by the hand of a miser. Modern
+    Egyptian ladies make their <i>kohol</i> of the smoke produced
+    by burning almonds. A small bag holding the bottle of
+    <i>kuhol</i>, and a pin, with a rounded point with which to
+    apply it, form part of the toilet paraphernalia of all the
+    beauties of Cairo, who make the immense mistake of getting up
+    their eyes in an exactly similar manner, thus trying to reduce
+    the endless variety of nature to one common pattern, a mistake
+    that may be accounted for by the fact that the Arabs believe
+    <i>kohol</i> to be a sovereign specific against ophthalmia.
+    Their English sisters often make the same mistake without the
+    same excuse. A hairpin steeped in lampblack is the usual method
+    of darkening the eyes in England, retribution following sooner
+    or later in the shape of a total loss of the eyelashes. Eau de
+    Cologne is occasionally dropped into the eyes, with the effect
+    of making them brighter. The operation is painful, and it is
+    said that half a dozen drops of whisky and the same quantity of
+    Eau de Cologne, eaten on a lump of sugar, is quite as
+    effective.</p><span class="pagenum"><a name="page41"
+       id="page41"></a>[pg 41]</span>
+
+    <h3>HIGH-HEELED BOOTS.</h3>
+
+    <p>A lady looks infinitely taller and slimmer in a long dress
+    than she does in a short costume, and there is always a way of
+    showing the feet, if desired, by making the front quite short,
+    which gives, indeed, a more youthful appearance to a train
+    dress. The greatest attention must, of course, be paid to the
+    feet with these short dresses, and I may here at once state
+    that high heels are absolutely forbidden by fashion. Doctors,
+    are you content? Only on cheap shoes and boots are they now
+    made, and are only worn by common people. A good bootmaker will
+    not make high heels now, even if paid double price to do so.
+    Ladies&mdash;that is, real ladies&mdash;now wear flat-soled
+    shoes and boots, <i>a la</i> Cinderella. For morning walking,
+    boots or high Moliere shoes are worn.</p>
+
+    <p>If you wear boots you may wear any stockings you like, for
+    no one sees them. But if you wear shoes you must adapt your
+    stockings to your dress. Floss silk, Scotch thread, and even
+    cotton stockings are worn for walking, silk stockings have
+    returned into exclusively evening wear. Day stockings should be
+    of the same color as the dress, but they may be shaded, or
+    stripped, or dotted, just as you please. White stockings are
+    absolutely forbidden for day wear&mdash;no one wears
+    them&mdash;no one dares wear them under fashion's
+    interdiction.</p>
+
+    <h3>HOW TO APPEAR GRACEFUL IN WALKING.</h3>
+
+    <p>The whole secret of standing and walking erect consists in
+    keeping the chin well away from the breast. This throws the
+    head upward and backward, and the shoulders will naturally
+    settle backward and in their true position. Those who stoop in
+    walking generally look downward. The proper way is to look
+    straight ahead, upon the same level with your eyes, or if you
+    are inclined to stoop, until that tendency is overcome, look
+    rather above than below the level. Mountaineers are said to be
+    as "straight as an arrow," and the reason is because they are
+    obliged to look upward so much. It is simply impossible to
+    stoop in walking if you will heed and practice this rule. You
+    will notice that all round-shouldered persons carry the chin
+    near the breast and pointed downward. Take warning in time, and
+    heed grandmother's advice, for a bad habit is more easily
+    prevented than cured. The habit of stooping when one walks or
+    stands is a bad habit and especially hard to cure.</p>
+    <hr class="full" />
+
+    <div class="figcenter">
+        <img src="images/ill081.jpg"
+             alt="MULTUM IN PARVO" />
+    </div>
+
+    <h2>MULTUM IN PARVO</h2>
+
+    <h3>HISTORY OF THE BIBLES OF THE WORLD.</h3>
+
+    <p>The Bibles of the world are the koran of the Mohammedans,
+    the tripitaka of the Buddhists, the five kings of the Chinese,
+    the three vedas of the Hindoos, the zendavesta of the Parsees
+    and the scriptures of the Christians. The koran, says the
+    Chicago Times, is the most recent, dating from the seventh
+    century after Christ. It is a compound of quotations from both
+    the Old and the New Testaments and from the talmud. The
+    tripitaka contain sublime morals and pure aspirations. Their
+    author lived and died in the sixth century before Christ.</p>
+
+    <p>The sacred writings of the Chinese are called the five
+    kings, the word "king" meaning web of cloth. From this it is
+    presumed that they were originally written on five rolls of
+    cloth. They contain wise sayings from the sages on the duties
+    of life, but they can not be traced further back than the
+    eleventh century before our era. The vedas are the most ancient
+    books in the language of the Hindoos, but they do not,
+    according to late commentators, antedate the twelfth before the
+    Christian era. The zendaveata of the Parsees, next to our
+    Bible, is reckoned among scholars as being the greatest and
+    most learned of the sacred writings. Zoroaster, whose sayings
+    it contains, lived and worked in the twelfth century before
+    Christ. Moses lived and wrote the pentateuch 1,500 years before
+    the birth of Jesus, therefore that portion of our Bible is at
+    least 300 years older than the most ancient of other sacred
+    writings. The eddas, a semi-sacred work of the Scandinavians,
+    was first given to the world in the fourteen century A.D.</p>
+
+    <h3>PRECIOUS STONES.</h3>
+
+    <h4>ARRANGED ACCORDING TO COLOR AND IN ORDER OF HARDINESS.</h4>
+
+    <p><i>Limpid</i>.&mdash;Diamond, Sapphire, Topaz,
+    Rock-Crystal.</p>
+
+    <p><i>Blue</i>.&mdash;Sapphire, Topaz, Indicolite, Turquoise,
+    Spinel, Aquamarine, Kaynite.</p>
+
+    <p><i>Green</i>.&mdash;Oriental Emerald, Chrysoberyl, Amazon
+    Stone, Malachite, Emerald, Chrysoprase, Chrysolite.</p>
+
+    <p><i>Yellow</i>.&mdash;Diamond, Topaz, Fire-Opal.</p>
+
+    <p><i>Red</i>.&mdash;Sapphire-Ruby, Spinel-Ruby, Rubellite,
+    Garnet, Brazilian-Topaz, Hyacinth, Carnelian.</p>
+
+    <p><i>Violet</i>.&mdash;Oriental-Amethyst, Amethyst.</p>
+
+    <p><i>Black and Brown</i>.&mdash;Diamond, Tourmaline, Hyacinth,
+    Garnet.</p>
+
+    <h3>HOW TO MEASURE CORN IN THE CRIB.</h3>
+
+    <p>Rule: 1st. Measure the length, breadth and height of the
+    crib inside the rail; multiply them together and divide by two,
+    the result is the number of bushels of shelled corn.</p>
+
+    <p>2d. Level the corn so that it is of equal depth throughout,
+    multiply the length, breath and depth together, and this
+    product by four, and cut off one figure to the right of the
+    product; the other will represent the number of bushels of
+    shelled corn.</p>
+
+    <p>3d. Multiply length by height, and then by width, add two
+    ciphers to the result and divide by 124; this gives the number
+    of bushels of ear
+    corn.</p><span class="pagenum"><a name="page42"
+       id="page42"></a>[pg 42]</span>
+
+    <h3>HOME DRESSMAKING.</h3>
+
+    <p>The art of dressmaking in America has been of late years so
+    simplified that almost anyone with a reasonable degree of
+    executive ability can manufacture a fashionable costume by
+    using an approved pattern and following the directions printed
+    upon it, selecting a new pattern for each distinct style; while
+    in Europe many ladies adhere to the old plan of cutting one
+    model and using it for everything, trusting to personal skill
+    or luck to gain the desired formation. However, some useful
+    hints are given which are well worth offering after the paper
+    pattern has been chosen.</p>
+
+    <p>The best dressmakers here and abroad use silk for lining,
+    but nothing is so durable or preserves the material as well as
+    a firm slate twill. This is sold double width and should be
+    laid out thus folded: place the pattern upon it with the upper
+    part towards the cut end, the selvedge for the fronts. The side
+    pieces for the back will most probably be got out of the width,
+    while the top of the back will fit in the intersect of the
+    front. A yard of good stuff may be often saved by laying the
+    pattern out and well considering how one part cuts into
+    another. Prick the outline on to the lining; these marks serve
+    as a guide for the tacking.</p>
+
+    <p>In forming the front side plaits be careful and do not allow
+    a fold or crease to be apparent on the bodice beyond where the
+    stitching commences. To avoid this, before beginning stick a
+    pin through what is to be the top of the plait. The head will
+    be on the right side, and holding the point, one can begin
+    pinning the seam without touching the upper part of the bodice.
+    To ascertain the size of the buttonholes put a piece of card
+    beneath the button to be used and cut it an eighth of an inch
+    on either side beyond. Having turned down the piece in front on
+    the buttonhole side run a thread a sixteenth of an inch from
+    the extreme edge, and again another the width of the card.
+    Begin to cut the first buttonhole at the bottom of the bodice;
+    and continue at equal distances. The other side of the bodice
+    is left wide enough to come well under the buttonholes. The
+    buttonholes must be laid upon it and a pin put through the
+    center of each to mark where the button is to be placed. In
+    sewing on the buttons put the stiches in horizontally; if
+    perpendicularly they are likely to pucker that side of the
+    bodice so much that it will be quite drawn up, and the buttons
+    will not match the buttonholes.</p>
+
+    <h3>A WOMAN'S SKIRTS.</h3>
+
+    <p>Observe the extra fatigue which is insured to every woman in
+    merely carrying a tray upstairs, from the skirts of the dress.
+    Ask any young women who are studying to pass examinations
+    whether they do not find loose clothes a <i>sine qua non</i>
+    while poring over their books, and then realize the harm we are
+    doing ourselves and the race by habitually lowering our powers
+    of life and energy in such a manner. As a matter of fact it is
+    doubtful whether any persons have ever been found who would say
+    that their stays were at all tight; and, indeed, by a muscular
+    contraction they can apparently prove that they are not so by
+    moving them about on themselves, and thus probably believe what
+    they say. That they are in error all the same they can easily
+    assure themselves by first measuring round the waist outside
+    the stays; then take them off, let them measure while they take
+    a deep breath, with the tape merely laid on the body as if
+    measuring for the quantity of braid to go round a dress, and
+    mark the result. The injury done by stays is so entirely
+    internal that it is not strange that the maladies caused by
+    wearing them should be attributed to every reason under the sun
+    except the true one, which is, briefly, that all the internal
+    organs, being by them displaced, are doing their work
+    imperfectly and under the least advantageous conditions: and
+    are, therefore, exactly in the state most favorable to the
+    development of disease, whether hereditary or
+    otherwise.&mdash;<i>Macmillan's Magazine.</i></p>
+
+    <h3>TO MAKE THE SLEEVES.</h3>
+
+    <p>As to sleeves. Measure from the shoulder to the elbow and
+    again from elbow to the wrist. Lay these measurements on any
+    sleeve patterns you may have, and lengthen and shorten
+    accordingly. The sleeve is cut in two pieces, the top of the
+    arm and the under part, which is about an inch narrower than
+    the outside. In joining the two together, if the sleeve is at
+    all tight, the upper part is slightly fulled to the lower at
+    the elbow. The sleeve is sewn to the armhole with no cordings
+    now, and the front seam should be about two inches in front of
+    the bodice.</p>
+
+    <p>Bodices are now worn very tight-fitting, and the French
+    stretch the material well on the cross before beginning to cut
+    out, and in cutting allow the lining to be slightly pulled, so
+    that when on, the outside stretches to it and insures a better
+    fit. An experienced eye can tell a French-cut bodice at once,
+    the front side pieces being always on the cross. In dress
+    cutting and fitting, as in everything else, there are failures
+    and discouragements, but practice overrules these little
+    matters, and "trying again" brings a sure reward in
+    success.</p>
+
+    <p>A sensible suggestion is made in regard to the finish in
+    necks of dresses for morning wear. Plain colors have rather a
+    stiff appearance, tulle or crepe lisse frilling are expensive
+    and frail, so it is a good idea to purchase a few yards of
+    really good washing lace, about an inch and a half in depth;
+    quill or plait and cut into suitable lengths to tack around the
+    necks of dresses. This can be easily removed and cleaned when
+    soiled. A piece of soft black Spanish lace, folded loosely
+    around the throat close to the frillings, but below it, looks
+    very pretty; or you may get three yards of scarf lace, trim the
+    ends with frillings, place it around the neck, leaving nearly
+    all the length in the right hand, the end lying upon the left
+    shoulder being about half a yard long. Wind the larger piece
+    twice around the throat, in loose, soft folds, and festoon the
+    other yard and a half, and fasten with brooch or flower at the
+    side.&mdash;<i>Philadelphia Times.</i></p>
+
+    <h3>DISCOVERY OF GOLD IN CALIFORNIA.</h3>
+
+    <p>It was on the 19th day of January, 1848, that James W.
+    Marshall, while engaged in digging a race for a saw-mill at
+    Coloma, about thirty-five miles eastward from Sutter's Fort,
+    found some pieces of yellow metal, which he and the half-dozen
+    men working with him at the mill supposed to be gold. He felt
+    confident that he had made a discovery of great importance, but
+    he knew nothing of either chemistry or gold-mining, so he could
+    not prove the nature of the metal nor tell how to obtain it in
+    paying quantities. Every morning he went down to the race to
+    look for the bits of metal; but the other men at the mill
+    thought Marshall was very wild in his ideas, and they continued
+    their labors in building the mill, and in sowing wheat and
+    planting vegetables. The swift current of the mill-race washed
+    away a considerable body of earthy matter, leaving the coarse
+    particles of gold behind; so Marshall's collection of specimens
+    continued to accumulate, and his associates began to think
+    there might be something in his gold mines after all. About the
+    middle of February, a Mr. Bennett, one of the party employed at
+    the mill, went to San Francisco for the purpose of learning
+    whether this metal was precious, and there he was introduced to
+    Isaac Humphrey, who had washed for gold in Georgia. The
+    experienced miner saw at a glance that
+    <span class="pagenum"><a name="page43"
+       id="page43"></a>[pg 43]</span> he had the true stuff before
+       him, and, after a few inquiries, he was satisfied that the
+       diggings must be rich. He made immediate preparation to
+       visit the mill, and tried to persuade some of his friends to
+       go with him; but they thought it would be only a waste of
+       time and money, so he went with Bennett for his sole
+       companion.</p>
+
+    <p>He arrived at Coloma on the 7th of March, and found the work
+    at the mill going on as if no gold existed in the neighborhood.
+    The next day he took a pan and spade, and washed some of the
+    dirt in the bottom of the mill-race in places where Marshall
+    had found his specimens, and, in a few hours, Humphrey declared
+    that these mines were far richer than any in Georgia. He now
+    made a rocker and went to work washing gold industriously, and
+    every day yielded to him an ounce or two of metal. The men at
+    the mill made rockers for themselves, and all were soon busy in
+    search of the yellow metal. Everything else was abandoned; the
+    rumor of the discovery spread slowly. In the middle of March
+    Pearson B. Reading, the owner of a large ranch at the head of
+    the Sacramento valley, happened to visit Sutter's Fort, and
+    hearing of the mining at Coloma, he went thither to see it. He
+    said that if similarity of formation could be taken as a proof,
+    there must be gold mines near his ranch; so, after observing
+    the method of washing, he posted off, and in a few weeks he was
+    at work on the bars of Clear Creek, nearly two hundred miles
+    northwestward from Coloma. A few days after Reading had left,
+    John Bidwell, now representative of the northern district of
+    the State in the lower House of Congress, came to Coloma, and
+    the result of his visit was that, in less than a month, he had
+    a party of Indians from his ranch washing gold on the bars of
+    Feather River, twenty-five miles northwestward from Coloma.
+    Thus the mines were opened at far distant points.</p>
+
+    <p>The first printed notice of the discovery of gold was given
+    in the California newspaper published in San Francisco on the
+    10th of March. On the 29th of May the same paper, announcing
+    that its publication would be suspended, says: "The whole
+    country, from San Francisco to Los Angeles, and from the
+    seashore to the base of the Sierra Nevada, resound the sordid
+    cry of <i>gold! gold! gold!</i> while the field is left half
+    planted, the house half built and everything neglected but the
+    manufacture of pick and shovels, and the means of
+    transportation to the spot where one man obtained one hundred
+    and twenty-eight dollars' worth of the real stuff in one day's
+    washing; and the average for all concerned, is twenty dollars
+    per diem. The first to commence quartz mining in California
+    were Capt. Win. Jackson and Mr. Eliason, both Virginians, and
+    the first machine used was a Chilian mill.</p>
+
+    <p>The Reid Mine, in North Carolina, was the first gold mine
+    discovered and worked in the United States, and the only one in
+    North America from which, up to 1825, gold was sent to the
+    Mint.</p>
+
+    <h3>HOW TO MAKE ARTIFICIAL GOLD.</h3>
+
+    <p>The following oroid or imitation gold is sometimes sold for
+    the genuine article which it closely resembles. Pure copper,
+    100 parts by weight, is melted in a crucible, and then 6 parts
+    of magnesia, 3.6 of sal-ammoniac, 1.8 of quicklime and 9. of
+    tartar are added separately and gradually in the form of
+    powder. The whole is then stirred for about half an hour, and
+    17 parts of zinc or tin in small grains are thrown in and
+    thoroughly mixed. The <ins class="correction"
+         title="Transcriber's Note: The original text reads 'cruicible'">
+    crucible</ins> is now covered and the mixture kept melted for
+    half an hour longer, when it is skimmed and poured out.</p>
+
+    <p>Any imitation of gold may be detected by its weight, which
+    is not one-half of what it should be, and by its dissolving in
+    nitric acid while pure gold is untouched.</p>
+
+    <h3>HOW TO TELL ANY PERSON'S AGE.</h3>
+
+    <p>There is a good deal of amusement in the following magical
+    table of figures. It will enable you to tell how old the young
+    ladies are. Just hand this table to a young lady, and request
+    her to tell you in which column or columns her age is
+    contained, and add together the figures at the top of the
+    columns in which her age is found, and you have the great
+    secret. Thus, suppose her age to be 17, you will find that
+    number in the first and fifth columns; add the first figures of
+    these two columns.</p>
+
+    <p>Here is the magic table:</p>
+
+    <p class="i6">
+    &nbsp;1&nbsp;&nbsp;&nbsp;2&nbsp;&nbsp;&nbsp;4&nbsp;&nbsp;&nbsp;8&nbsp;16&nbsp;32<br />
+
+     &nbsp;3&nbsp;&nbsp;&nbsp;3&nbsp;&nbsp;&nbsp;5&nbsp;&nbsp;
+    9&nbsp;17&nbsp;33<br />
+     &nbsp;5&nbsp;&nbsp;&nbsp;6&nbsp;&nbsp;&nbsp;6&nbsp;10&nbsp;18&nbsp;34<br />
+
+     &nbsp;7&nbsp;&nbsp;&nbsp;7&nbsp;&nbsp;&nbsp;7&nbsp;11&nbsp;19&nbsp;35<br />
+
+     &nbsp;9&nbsp;10&nbsp; 12&nbsp;12&nbsp;20&nbsp;36<br />
+    11&nbsp;11&nbsp;13&nbsp;13&nbsp;21&nbsp;37<br />
+    13&nbsp;14&nbsp;14&nbsp;14&nbsp;22&nbsp;38<br />
+    15&nbsp;15&nbsp;15&nbsp;15&nbsp;23&nbsp;39<br />
+    17&nbsp;18&nbsp;20&nbsp;24&nbsp;24&nbsp;40<br />
+    19&nbsp;19&nbsp;21&nbsp;25&nbsp;25&nbsp;41<br />
+    21&nbsp;22&nbsp;22&nbsp;26&nbsp;26&nbsp;42<br />
+    23&nbsp;23&nbsp;23&nbsp;27&nbsp;27&nbsp;43<br />
+    25&nbsp;26&nbsp;28&nbsp;28&nbsp;28&nbsp;44<br />
+    27&nbsp;27&nbsp;29&nbsp;29&nbsp;29&nbsp;45<br />
+    29&nbsp;30&nbsp;30&nbsp;30&nbsp;30&nbsp;46<br />
+    31&nbsp;31&nbsp;31&nbsp;31&nbsp;31&nbsp;47<br />
+    33&nbsp;34&nbsp;36&nbsp;40&nbsp;48&nbsp;48<br />
+    35&nbsp;35&nbsp;37&nbsp;41&nbsp;49&nbsp;49<br />
+    37&nbsp;38&nbsp;38&nbsp;42&nbsp;50&nbsp;50<br />
+    39&nbsp;39&nbsp;39&nbsp;43&nbsp;51&nbsp;51<br />
+    41&nbsp;42&nbsp;44&nbsp;44&nbsp;52&nbsp;52<br />
+    43&nbsp;43&nbsp;45&nbsp;45&nbsp;53&nbsp;53<br />
+    45&nbsp;46&nbsp;46&nbsp;46&nbsp;54&nbsp;54<br />
+    47&nbsp;47&nbsp;47&nbsp;47&nbsp;55&nbsp;55<br />
+    49&nbsp;50&nbsp;52&nbsp;56&nbsp;56&nbsp;56<br />
+    51&nbsp;51&nbsp;53&nbsp;57&nbsp;57&nbsp;57<br />
+    53&nbsp;54&nbsp;54&nbsp;58&nbsp;58&nbsp;58<br />
+    55&nbsp;55&nbsp;55&nbsp;59&nbsp;59&nbsp;59<br />
+    57&nbsp;58&nbsp;60&nbsp;60&nbsp;60&nbsp;60<br />
+    59&nbsp;59&nbsp;61&nbsp;61&nbsp;61&nbsp;61<br />
+    61&nbsp;62&nbsp;62&nbsp;62&nbsp;62&nbsp;62<br />
+    63&nbsp;63&nbsp;63&nbsp;63&nbsp;63&nbsp;63</p>
+
+    <h3>WHAT THE WHITE HOUSE COSTS.</h3>
+
+    <p>Salary of President, $50,000; additional appropriations are
+    about $75,000. A total of $125,000. The President has the
+    following corps of assistants: Private Secretary, $3,250;
+    Assistant Private Secretary, $2,250; Stenographer, $1,800; five
+    Messengers, $1,200 each, $6,000; Steward&mdash;; two
+    Doorkeepers, $1,200 each, $2,400; two Ushers, $1,200, $1,400,
+    $2,600; Night Usher, $1,200; Watchman, $900, and a few other
+    minor clerks and telegraph operators.</p>
+
+    <p>SUNDRIES.&mdash;Incidental expenses, $8,000; White House
+    repairs&mdash;carpets and refurnishing, $12,500; fuel, $2,500;
+    green-house, $4,000; gas, matches and stable, $15,000.</p>
+
+    <p>These amounts, with others of minor importance, consume the
+    entire appropriations.</p>
+
+    <h3>BUSINESS LAW.</h3>
+
+    <p>Ignorance of the law excuses no one. It is a fraud to
+    conceal a fraud. The law compels no one to do impossibilities.
+    An agreement without consideration is void. Signatures made
+    with a lead pencil are good in law. A receipt for money paid is
+    not legally conclusive. The acts of one partner bind all the
+    others. Contracts made on Sunday cannot be enforced. A contract
+    made with a minor is void. A contract made with a lunatic is
+    void. Principals are responsible for the acts of their
+    agents.</p><span class="pagenum"><a name="page44"
+       id="page44"></a>[pg 44]</span>
+
+    <p>Agents are responsible to their principals for errors. Each
+    individual in a partnership is responsible for the whole amount
+    of the debts of the firm. A note given by a minor is void.
+    Notes bear interest only when so stated. It is legally
+    necessary to say on a note "for value received." A note drawn
+    on Sunday is void. A note obtained by fraud, or from a person
+    in a state of intoxication, cannot be collected. If a note be
+    lost or stolen, it does not release the maker; he must pay it.
+    An endorser of a note is exempt from liability if not served
+    with notice of its dishonor within twenty-four hours of its
+    non-payment.</p>
+
+    <h3>ITEMS WORTH REMEMBERING.</h3>
+
+    <p>A sun bath is of more worth than much warming by the
+    fire.</p>
+
+    <p>Books exposed to the atmosphere keep in better condition
+    than if confined in a book-case. Pictures are both for use and
+    ornament. They serve to recall pleasant memories and scenes;
+    they harmonize with the furnishing of the rooms. If they serve
+    neither of these purposes they are worse than useless; they
+    only help fill space which would look better empty, or gather
+    dust and make work to keep them clean.</p>
+
+    <p>A room filled with quantities of trifling ornaments has the
+    look of a bazaar and displays neither good taste nor good
+    sense. Artistic excellence aims to have all the furnishings of
+    a high order of workmanship combined with simplicity, while
+    good sense understands the folly of dusting a lot of
+    rubbish.</p>
+
+    <p>A poor book had best be burned to give place to a better, or
+    even to an empty shelf, for the fire destroys its poison, and
+    puts it out of the way of doing harm.</p>
+
+    <p>Better economize in the purchasing of furniture or carpets
+    than scrimp in buying good books or papers.</p>
+
+    <p>Our sitting-rooms need never be empty of guests or our
+    libraries of society if the company of good books is admitted
+    to them.</p>
+
+    <h3>REMARKABLE CALCULATIONS REGARDING THE SUN.</h3>
+
+    <p>The sun's average distance from the earth is about
+    91,500,000 miles. Since the orbit of the earth is elliptical,
+    and the sun is situated at one of its foci, the earth is nearly
+    3,000,000 miles further from the sun in aphelion than in
+    perihelion. As we attempt to locate the heavenly bodies in
+    space, we are immediately startled by the enormous figures
+    employed. The first number, 91,500,000 miles, is far beyond our
+    grasp. Let us try to comprehend it. If there were air to convey
+    a sound from the sun to the earth, and a noise could be made
+    loud enough to pass that distance it would require over
+    fourteen years for it to come to us. Suppose a railroad could
+    be built to the sun. An express train traveling day and night
+    at the rate of thirty miles an hour, would require 341 years to
+    reach its destination. Ten generations would be born and would
+    die; the young men would become gray haired, and their
+    great-grandchildren would forget the story of the beginning of
+    that wonderful journey, and could find it only in history, as
+    we now read of Queen Elizabeth or of Shakespeare; the eleventh
+    generation would see the solar depot at the end of the route.
+    Yet this enormous distance of 91,500,000 miles is used as the
+    unit for expressing celestial distances&mdash;as the foot-rule
+    for measuring space; and astronomers speak of so many times the
+    sun's distance as we speak of so many feet or inches.</p>
+
+    <p><b>SIGNS OF STORMS APPROACHING.</b>&mdash;A ring around the
+    sun or moon stands for an approaching storm, its near or
+    distant approach being indicated by its larger or smaller
+    circumference. When the sun rises brightly and immediately
+    afterward becomes veiled with clouds, the farmer distrusts the
+    day. Rains which begin early in the morning often stop by nine
+    in place of "eleven," the hour specified in the old saw, "If it
+    rains before seven."</p>
+
+    <p>On a still, quiet day, with scarcely the least wind afloat,
+    the ranchman or farmer can tell the direction of impending
+    storm by cattle sniffing the air in the direction whence it is
+    coming. Lack of dew in summer is a rain sign. Sharp white
+    frosts in autumn and winter precede damp weather, and we will
+    stake our reputation as a prophet that three successive white
+    frosts are an infallible sign of rain. Spiders do not spin
+    their webs out of doors before rain. Previous to rain flies
+    sting sharper, bees remain in their hives or fly but short
+    distances, and almost all animals appear uneasy.</p>
+
+    <h3>HOW TO DISTINGUISH GOOD MEAT FROM BAD MEAT.</h3>
+
+    <p>1st. It is neither of a pale pink color nor of a deep purple
+    tint, for the former is a sign of disease, and the latter
+    indicates that the animal has not been slaughtered, but has
+    died with the blood in it, or has suffered from acute
+    fever.</p>
+
+    <p>2d. It has a marked appearance from the ramifications of
+    little veins of fat among the muscles.</p>
+
+    <p>3d. It should be firm and elastic to the touch and should
+    scarcely moisten the fingers&mdash;bad meat being wet and
+    sodden and flabby with the fat looking like jelly or wet
+    parchment.</p>
+
+    <p>4th. It should have little or no odor, and the odor should
+    not be disagreeable, for diseased meat has a sickly cadaverous
+    smell, and sometimes a smell of physic. This is very
+    discoverable when the meat is chopped up and drenched with warm
+    water.</p>
+
+    <p>5th. It should not shrink or waste much in cooking.</p>
+
+    <p>6th. It should not run to water or become very wet on
+    standing for a day or two, but should, on the contrary, dry
+    upon the surface.</p>
+
+    <p>7th. When dried at a temperature of 212 deg., or
+    thereabouts, it should not lose more than from 70 to 74 per
+    cent. of its weight, whereas bad meat will often lose as much
+    as 80 per cent. The juice of the flesh is alkaline or neutral
+    to test paper.</p>
+
+    <h3>RAILROADS IN FINLAND.</h3>
+
+    <p>People who think of Finland as a sub-arctic country of bleak
+    and forbidding aspect maybe surprised to hear that several
+    railroads have already made a large part of the region
+    accessible. A new line, 160 miles long, has just been opened to
+    the heart of the country in the midst of great forests and
+    perhaps the most wonderful lake region in the world. Sportsmen
+    are now within less than a day's journey from St. Petersburg of
+    central Finland, where there is the best of hunting and fishing
+    and twenty hours of sunlight every summer day. The most unique
+    of railroads, however, is still the little line in Norway,
+    north of the arctic circle, carrying the product of far
+    northern mines to the sea, and famous as the only railroad that
+    has yet invaded the polar regions.</p>
+
+    <h3>COMPARATIVE SIZE OF THE ARK AND THE GREAT EASTERN.</h3>
+
+    <p>The following comparison between the size of Noah's ark and
+    the Great Eastern, both being considered in point of tonnage,
+    after the old law for calculating the tonnage of a vessel,
+    exhibits a remarkable similarity. The cubit of the Bible,
+    according to Sir Isaac Newton, is 20-1/2 inches,
+    <span class="pagenum"><a name="page45"
+       id="page45"></a>[pg 45]</span> or, to be exact, 20.625
+       inches. Bishop Wilkins makes the cubit 20.88 inches.
+       According to Newton the dimensions of the ark were: Length
+       between perpendiculars, 515.62 feet; breadth, 84.94 feet;
+       depth, 51.56 feet; keel, or length for tonnage, 464.08 feet.
+       Tonnage, according to old law, 18,231 58-94. The
+       measurements of the ark, according to Wilkins' calculations
+       were: Length, 54700 feet; breadth, 91.16 feet; depth, 54.70
+       feet; keel, 492.31 feet. Tonnage, 21,761. Notice how
+       surprisingly near the Great Eastern came to being
+       constructed after the same plan: Length, 680 feet; breadth,
+       83 feet; depth, 60 feet; keel, 630 feet. Tonnage,
+       23,092.</p>
+
+    <h3>FINGER NAILS AS AN INDICATION OF CHARACTER.</h3>
+
+    <p>A white mark on the nail bespeaks misfortune.</p>
+
+    <p>Pale or lead-colored nails indicate melancholy people.</p>
+
+    <p>Broad nails indicate a gentle, timid, and bashful
+    nature.</p>
+
+    <p>Lovers of knowledge and liberal sentiments have round
+    nails.</p>
+
+    <p>People with narrow nails are ambitious and quarrelsome.</p>
+
+    <p>Small nails indicate littleness of mind, obstinacy and
+    conceit.</p>
+
+    <p>Choleric, martial men, delighting in war, have red and
+    spotted nails.</p>
+
+    <p>Nails growing into the flesh at the points or sides indicate
+    luxurious tastes.</p>
+
+    <p>People with very pale nails are subject to much infirmity of
+    the flesh and persecution by neighbors and friends.</p>
+
+    <h3>DANGERS OF CELLULOID.</h3>
+
+    <p>A curious accident, which happened recently in Paris, points
+    out a possible danger in the wearing of combs and bracelets of
+    celluloid. A little girl sat down before the fire to prepare
+    her lessons. Her hair was kept back by a semi-circle comb of
+    celluloid. As her head was bent forward to the fire this became
+    warm, and suddenly burst into flames. The child's hair was
+    partly burned off, and the skin of the head was so injured that
+    several months after, though the burn was healed, the cicatrix
+    formed a white patch on which no hair would grow. The burning
+    point of celluloid is about 180 degrees, and the comb worn by
+    the girl had attained that heat as it was held before the
+    fire.</p>
+
+    <h3>ODD FACTS ABOUT SHOES.</h3>
+
+    <p>Grecian shoes were peculiar in reaching to the middle of the
+    legs.</p>
+
+    <p>The present fashion of shoes was introduced into England in
+    1633.</p>
+
+    <p>In the ninth and tenth centuries the greatest princes of
+    Europe wore wooden shoes.</p>
+
+    <p>Slippers were in use before Shakespeare's time, and were
+    originally made "rights" and "lefts."</p>
+
+    <p>Shoes among the Jews were made of leather, linen, rush or
+    wood; soldiers' shoes were sometimes made of brass or iron.</p>
+
+    <p>In the reign of William Rufus of England, in the eleventh
+    century, a great beau, "Robert, the Horned," used shoes with
+    sharp points, stuffed with tow, and twisted like rams'
+    horns.</p>
+
+    <p>The Romans made use of two kinds of shoes&mdash;the solea,
+    or sandal, which covered the sole of the foot, and was worn at
+    home and in company, and the calceus, which covered the whole
+    foot and was always worn with the toga when a person went
+    abroad.</p>
+
+    <p>In the reign of Richard II., shoes were of such absurd
+    length as to require to be supported by being tied to the knees
+    with chains, sometimes of gold and silver. In 1463 the English
+    parliament took the matter in hand and passed an act forbidding
+    shoes with spikes more than two inches in length being worn and
+    manufactured.</p>
+
+    <h3>TABLE SHOWING THE AVERAGE VELOCITIES OF VARIOUS
+    BODIES.</h3>
+
+    <p class="i6">A man walks 3 miles per hour or 4 feet per
+    second.<br />
+     A horse trots 7 miles per hour or 10 feet per second.<br />
+     A horse runs 20 miles per hour or 29 feet per second.<br />
+     Steamboat runs 20 miles per hour or 26 feet per second.<br />
+     Sailing vessel runs 10 miles per hour or 14 feet per
+    second.<br />
+     Rapid rivers flow 3 miles per hour or 4 feet per second.<br />
+     A moderate wind blows 7 miles per hour or 10 feet per
+    second.<br />
+     A storm moves 36 miles per hour or 52 feet per second.<br />
+     A hurricane moves 80 miles per hour or 117 feet per
+    second.<br />
+     A rifle ball 1000 miles per hour or 1466 feet per
+    second.<br />
+     Sound 743 miles per hour or 1142 feet per second.<br />
+     Light, 192,000 miles per second.<br />
+     Electricity, 288,000 miles per second.</p>
+
+    <h3>QUANTITY OF OIL REQUIRED FOR DIFFERENT COLORS.</h3>
+
+    <p>Heath &amp; Miligan quote the following figures. They are
+    color manufacturers:</p>
+
+    <p class="i6">100 parts (weight) White Lead require 12 parts of
+    oil.<br />
+    100 parts (weight) Zinc White require 14 parts of oil.<br />
+    100 parts (weight) Green Chrome require 15 parts of oil.<br />
+    100 parts (weight) Chrome Yellow require 19 parts of oil.<br />
+    100 parts (weight) Vermilion require 25 parts of oil.<br />
+    100 parts (weight) Light Red require 31 parts of oil.<br />
+    100 parts (weight) Madder Lake require 62 parts of oil.<br />
+    100 parts (weight) Yellow Ochre require 66 parts of oil.<br />
+    100 parts (weight) Light Ochre require 72 parts of oil.<br />
+    100 parts (weight) Camels Brown require 75 parts of oil.<br />
+    100 parts (weight) Brown Manganese require 87 parts of
+    oil.<br />
+    100 parts (weight) Terre Verte require 100 parts of oil.<br />
+    100 parts (weight) Parisian Blue require 106 parts of
+    oil.<br />
+    100 parts (weight) Burnt Terreverte require 112 parts of
+    oil.<br />
+    100 parts (weight) Berlin Blue require 112 parts of oil.<br />
+    100 parts (weight) Ivory Black require 112 parts of oil.<br />
+    100 parts (weight) Cobalt require 125 parts of oil.<br />
+    100 parts (weight) Florentine Brown require 150 parts of
+    oil.<br />
+    100 parts (weight) Burnt Terra Sienna require 181 parts of
+    oil.<br />
+    100 parts (weight) Raw Terra Sienna require 140 parts of
+    oil.</p>
+
+    <p>According to this table, a hundred parts of the quick drying
+    white lead are ground with 12 parts of oil, and on the other
+    hand slow drying ivory black requires 112 parts of oil.</p>
+
+    <h3>PAINTING.</h3>
+
+    <p class="i6">1 gallon Priming Color will cover 50 superficial
+    yards.<br />
+    1 gallon White Zinc will cover 50 superficial yards.<br />
+    1 gallon White Paint will cover 44 superficial yards.<br />
+    1 gallon Lead Color will cover 50 superficial yards.<br />
+    1 gallon Black Paint will cover 50 superficial yards.<br />
+    1 gallon Stone Color will cover 44 superficial yards.<br />
+    1 gallon Yellow Paint will cover 44 superficial yards.<br />
+    1 gallon Blue Color will cover 45 superficial yards.<br />
+    1 gallon Green Paint will cover 45 superficial yards.<br />
+    1 gallon Bright Emerald Green will cover 25 superficial
+    yards.<br />
+    1 gallon Bronze Green will cover 45 superficial yards.</p>
+
+    <p>One pound of paint will cover about four superficial yards
+    the first coat, and about six yards each additional coat.</p>
+
+    <h3>RAPID PROCESS OF MARKING GOODS AT ANY DESIRED PER CENT.
+    PROFIT.</h3>
+
+    <p>Retail merchants, in buying goods by wholesale, buy a great
+    many articles by the dozen, such as boots and shoes, hats and
+    caps, and notions of various kinds; now the merchant, in
+    buying, for instance, a dozen hats, knows exactly what one of
+    these hats will retail for in the market where
+    <span class="pagenum"><a name="page46"
+       id="page46"></a>[pg 46]</span> he deals; and unless he is a
+       good accountant, it will often take him some time to
+       determine whether he can afford to purchase the dozen hats
+       and make a living profit by selling them by the single hat;
+       and in buying his goods by auction, as the merchant often
+       does, he has not time to make the calculation before the
+       goods are bid off. He therefore loses the chance of making
+       good bargains by being afraid to bid at random, or if he
+       bids, and the goods are cried off, he may have made a poor
+       bargain by bidding thus at a venture. It then becomes a
+       useful and practical problem to determine instantly what per
+       cent. he would gain if he retailed the hat at a certain
+       price, to tell what an article should retail for to make a
+       profit of 20 per cent.</p>
+
+    <p><i>Rule.&mdash;Divide what the articles cost per dozen by
+    10. which is done by removing the decimal point one place to
+    the left.</i></p>
+
+    <p>For instance, if hats cost $17.50 per dozen, remove the
+    decimal point one place to the left, making $1.75, what they
+    should be sold for apiece to gain 20 per cent, on the cost. If
+    they cost $31.00 per dozen, they should be sold at $3.10
+    apiece, etc.</p>
+
+    <h3>THE SEVEN WONDERS OF THE WORLD.</h3>
+
+    <p>Pyramids of Egypt.</p>
+
+    <p>Tower, Walls and Terrace Hanging Gardens of Babylon.</p>
+
+    <p>Statue of Jupiter Olympus, on the Capitoline Hill, at
+    Rome.</p>
+
+    <p>Temple of Diana, at Ephesus.</p>
+
+    <p>Pharos, or watch-tower, at Alexandria, Egypt.</p>
+
+    <p>Colossus of Rhodes, a statue 105 feet high; overthrown by an
+    earthquake 224 B.C.</p>
+
+    <p>Mausoleum at Halicarnassus, a Grecian-Persian city in Asia
+    Minor.</p>
+
+    <h3>HEAT AND COLD.</h3>
+
+    <p>Degrees of heat above zero at which substances
+    melt:&mdash;Wrought iron, 3,980 degrees; cast iron, 3,479;
+    platinum, 3,080; gold, 2,590; copper, 2,548; steel, 2,500;
+    glass, 2,377; brass, 1,900; silver, 1,250; antimony, 951; zinc,
+    740; lead, 594; tin, 421; arsenic, 365; sulphur, 226; beeswax,
+    151; gutta percha, 145; tallow, 97; lard, 95; pitch, 91; ice,
+    33. Degrees of heat above zero at which substances
+    boil:&mdash;Ether, 98 degrees; alcohol, 173; water, 212;
+    petroleum, 306; linseed oil, 640; blood heat, 98; eggs hatch,
+    104.</p>
+
+    <h3>QUANTITY OF SEED TO AN ACRE.</h3>
+
+    <p>Wheat, 1-1/2 to 2 bu.; rye, 1-1/2 to 2 bu.; oats, 3 bu.;
+    barley, 2 bu.; buckwheat, 1/2 bu.; corn, broadcast, 4 bu.;
+    corn, in drills, 2 to 3 bu.; corn, in hills, 4 to 8 qts.; broom
+    corn, 1/2 bu.; potatoes, 10 to 15 bu.; rutabagas, 3/4 lbs.;
+    millet, 1/4 bu.; clover, white, 4 qts.; clover, red, 8 qts.;
+    timothy, 6 qts.; orchard grass, 2 qts.; red top, 1 to 2 pks.:
+    blue grass, 2 bu,; mixed lawn grass, 1/2 bu.; tobacco, 2
+    ozs.</p>
+
+    <h3>SOLUBLE GLASS FOR FLOORS.</h3>
+
+    <p>Instead of the old-fashioned method of using wax for
+    polishing floors, etc., soluble glass is now employed to great
+    advantage. For this purpose the floor is first well cleaned,
+    and then the cracks well filled up with a cement of water-glass
+    and powdered chalk or gypsum. Afterward, a water-glass of
+    60&deg; to 65&deg;, of the thickness of syrup, is applied by
+    means of a stiff brush. Any desired color may be imparted to
+    the floor in a second coat of the water-glass, and additional
+    coats are to be given until the requisite polish is obtained. A
+    still higher finish may be given by pummicing off the last
+    layer, and then putting on a coating of oil.</p>
+
+    <h3>DURABILITY OF A HORSE.</h3>
+
+    <p>A horse will travel 400 yards in 4-1/2 minutes at a walk,
+    400 yards in 2 minutes at a trot, and 400 yards in minute at a
+    gallop. The usual work of a horse is taken at 22,500 lbs.
+    raised 1 foot per minute, for 8 hours per day. A horse will
+    carry 250 lbs. 25 miles per day of 8 hours. An average
+    draught-horse will draw 1600 lbs. 23 miles per day on a level
+    road, weight of wagon included. The average weight of a horse
+    is 1000 lbs.; his strength is equal to that of 5 men. In a
+    horse mill moving at 3 feet per second, track 25 feet diameter,
+    he exerts with the machine the power of 4-1/2 horses. The
+    greatest amount a horse can pull in a horizontal line is 900
+    lbs.; but he can only do this momentarily, in continued
+    exertion, probably half of this is the limit. He attains his
+    growth in 5 years, will live 25, average 16 years. A horse will
+    live 25 days on water, without solid food, 17 days without
+    eating or drinking, but only 5 days on solid food, without
+    drinking.</p>
+
+    <p>A cart drawn by horses over an ordinary road will travel 1.1
+    miles per hour of trip. A 4-horse team will haul from 25 to 30
+    cubic feet of lime stone at each load. The time expended in
+    loading, unloading, etc., including delavs, averages 35 minutes
+    per trip. The cost of loading and unloading a cart, using a
+    horse cram at the quarry, and unloading by hand, when labor is
+    $1.25 per day, and a horse 75 cents, is 25 cents per
+    perch&mdash;24.75 cubic feet. The work done by an animal is
+    greatest when the velocity with which he moves is 1/8 of the
+    greatest with which he can move when not impeded, and the force
+    then exerted .45 of the utmost force the animal can exert at a
+    dead pull.</p>
+
+    <h3>COMPARATIVE COST OF FREIGHT BY WATER AND RAIL.</h3>
+
+    <p>It has been proved by actual test that a single tow-boat can
+    transport at one trip from the Ohio to New Orleans 29,000 tons
+    of coal, loaded in barges. Estimating in this way the boat and
+    its tow, worked by a few men, carries as much freight to its
+    destination as 3,000 cars and 100 locomotives, manned by 600
+    men, could transport.</p>
+
+    <h3>HINTS TO YOUNG HOUSEWIVES.</h3>
+
+    <p>Glycerine does not agree with a dry skin.</p>
+
+    <p>If you use powder always wash it off before going to
+    bed.</p>
+
+    <p>When you give your cellar its spring cleaning, add a little
+    copperas water and salt to the whitewash.</p>
+
+    <p>A little ammonia and borax in the water when washing
+    blankets keeps them soft and prevents shrinkage.</p>
+
+    <p>Sprinkling salt on the top and at the bottom of garden walls
+    is said to keep snails from climbing up or down.</p>
+
+    <p>For relief from heartburn or dyspepsia, drink a little cold
+    water in which has been dissolved a teaspoonful of salt.</p>
+
+    <p>For hoarseness, beat a fresh egg and thicken it with fine
+    white sugar. Eat of it freely and the hoarseness will soon be
+    relieved.</p>
+
+    <p>If quilts are folded or rolled tightly after washing, then
+    beaten with a rolling pin or potato masher, it lightens up the
+    cotton and makes them seem soft and new.</p>
+
+    <p>Chemists say that it takes more than twice as much sugar to
+    sweeten preserves, sauce, etc., if put in when they begin to
+    cook as it does to sweeten after the fruit is cooked.</p>
+
+    <p>Tar may be removed from the hands by rubbing with the
+    outside of fresh, orange or lemon peel and drying immediately.
+    The volatile oils dissolve the tar so that it can be rubbed
+    off.</p><span class="pagenum"><a name="page47"
+       id="page47"></a>[pg 47]</span>
+
+    <p>Moths or any summer flying insects may be enticed to
+    destruction by a bright tin pan half filled with kerosene set
+    in a dark corner of the room. Attracted by the bright pan, the
+    moth will meet his death in the kerosene.</p>
+
+    <p>It may be worth knowing that water in which three or four
+    onions have been boiled, applied with a gilding brush to the
+    frames of pictures and chimney glasses, will prevent flies from
+    lighting on them and will not injure the frames.</p>
+
+    <h3>SUPERSTITIONS REGARDING BABIES.</h3>
+
+    <p>It is believed by many that if a child cries at its birth
+    and lifts up only one hand, it is born to command. It is
+    thought very unlucky not to weigh the baby before it is
+    dressed. When first dressed the clothes should not be put on
+    over the head, but drawn on over the feet, for luck. When first
+    taken from the room in which it was born it must be carried up
+    stairs before going down, so that it will rise in the world. In
+    any case it must be carried up stairs or up the street, the
+    first time it is taken out. It is also considered in England
+    and Scotland unlucky to cut the baby's nails or hair before it
+    is twelve months old. The saying:</p>
+
+    <p class="i6">Born on Monday, fair in the face;<br />
+    Born on Tuesday, full of God's grace;<br />
+    Born on Wednesday, the best to be had;<br />
+    Born on Thursday, merry and glad;<br />
+    Born on Friday, worthily given;<br />
+    Born on Saturday, work hard for a living;<br />
+    Born on Sunday, shall never know want,</p>
+
+    <p>is known with various changes all over the Christian world;
+    one deviation from the original makes Friday's child "free in
+    giving." Thursday has one very lucky hour just before
+    sunrise.</p>
+
+    <p class="i6">The child that is born on the Sabbath day<br />
+    Is bonny and good and gay,</p>
+
+    <p>While</p>
+
+    <p class="i6">He who is born on New Year's morn<br />
+    Will have his own way as sure as you're born.</p>
+
+    <p>And</p>
+
+    <p class="i6">He who is born on Easter morn<br />
+    Shall never know care, or want, or harm.</p>
+
+    <h3>SECRET ART OF CATCHING FISH.</h3>
+
+    <p>Put the oil of rhodium on the bait, when fishing with a
+    hook, and you will always succeed.</p>
+
+    <h3>TO CATCH FISH.</h3>
+
+    <p>Take the juice of smallage or lovage, and mix with any kind
+    of bait. As long as there remain any kind of fish within yards
+    of your hook, you will find yourself busy pulling them out.</p>
+
+    <h3>CERTAIN CURE FOR DRUNKENNESS.</h3>
+
+    <p>Take of sulphate of iron 5 grains, magnesia 10 grains,
+    peppermint water 11 drachms, spirits of nutmeg 1 drachm.
+    Administer this twice a day. It acts as a tonic and stimulant
+    and so partially supplies the place of the accustomed liquor,
+    and prevents that absolute physical and moral prostration that
+    follows a sudden breaking off from the use of stimulating
+    drinks.</p>
+
+    <h3>LADIES' STAMPING POWDER.</h3>
+
+    <p>For use in stamping any desired pattern upon goods for
+    needle work, embroidery, etc. Draw pattern upon heavy paper,
+    and perforate with small holes all the lines with some sharp
+    instrument, dust the powder through, remove the pattern and
+    pass a warm iron over the fabric, when the pattern will become
+    fixed. Any desired color can be used, such as Prussian blue,
+    chrome green, yellow, vermilion, etc. Fine white rosin, 2
+    ounces; gum sandarach, 4 ounces; color, 2 ounces. Powder very
+    fine, mix, and pass through a sieve.</p>
+
+    <h3>SALARIES OF THE UNITED STATES OFFICERS, PER ANNUM.</h3>
+
+    <p>President, Vice-President and Cabinet.&mdash;President,
+    $50,000; Vice-President, $8,000; Cabinet Officers, $8,000
+    each.</p>
+
+    <p>United States Senators.&mdash;$5,000, with mileage.</p>
+
+    <p>Congress.&mdash;Members of Congress, $5,000, with
+    mileage.</p>
+
+    <p>Supreme Court.&mdash;Chief Justice, $10,500; Associate
+    Justices, $10,000.</p>
+
+    <p>Circuit Courts.&mdash;Justices of Circuit Courts,
+    $6,000.</p>
+
+    <p>Heads of Departments.&mdash;Supt. of Bureau of Engraving and
+    Printing, $4,500; Public Printer, $4,500; Supt. of Census,
+    $5,000; Supt. of Naval Observatory, $5,000; Supt. of the Signal
+    Service, $4,000; Director of Geological Surveys, $6,000;
+    Director of the Mint, $4,500; Commissioner of General Land
+    Office, $4,000; Commissioner of Pensions, $3,600; Commissioner
+    of Agriculture, $3,000; Commissioner of Indian Affairs, $3,000;
+    Commissioner of Education $3,000; Commander of Marine Corps,
+    $3,500; Supt. of Coast and Geodetic Survey, $6,000.</p>
+
+    <p>United States Treasury.&mdash;Treasurer, $6,000; Register of
+    Treasury, $4,000; Commissioner of Customs, $4,000.</p>
+
+    <p>Internal Revenue Agencies.&mdash;Supervising Agents, $12 per
+    day; 34 other agents, per day, $6 to $8.</p>
+
+    <p>Postoffice Department, Washington.&mdash;Three Assistant
+    Postmaster-Generals, $3,500; Chief Clerk, $2,200.</p>
+
+    <p>Postmasters.&mdash;Postmasters are divided into four
+    classes. First class, $3,000 to $4,000 (excepting New York
+    City, which is $8,000); second class, $2,000 to $3,000; third
+    class, $1,000 to $2,000; fourth class, less than $1,000. The
+    first three classes are appointed by the President, and
+    confirmed by the Senate; those of fourth class are appointed by
+    the Postmaster-General.</p>
+
+    <p>Diplomatic appointments.&mdash;Ministers to Germany, Great
+    Britain, France and Russia, $17,500; Ministers to Brazil,
+    China, Austria-Hungary, Italy, Mexico, Japan and Spain,
+    $12,000; Ministers to Chili, Peru and Central Amer., $10,000;
+    Ministers to Argentine Confederation, Hawaiian Islands,
+    Belgium, Hayti, Columbia, Netherlands, Sweden, Turkey and
+    Venezuela, $7,500; Ministers to Switzerland, Denmark, Paraguay,
+    Bolivia and Portugal, $5,000; Minister to Liberia, $4,000.</p>
+
+    <p>Army Officers.&mdash;General, $13,500; Lieut.-General,
+    $11,000; Major-General, $7,500; Brigadier-General, $5,500;
+    Colonel, $3,500; Lieutenant-Colonel, $3,000; Major, $2,500;
+    Captain, mounted, $2,000; Captain, not mounted, $1,800;
+    Regimental Adjutant, $1,800; Regimental Quartermaster, $1,800;
+    1st Lieutenant, mounted, $1,600; 1st Lieutenant, not mounted,
+    $1,500; 2d Lieutenant, mounted, $1,500; 2d Lieutenant, not
+    mounted, $1,400; Chaplain, $1,500.</p>
+
+    <p>Navy Officers.&mdash;Admiral, $13,000; Vice-Admiral, $9,000;
+    Rear-Admirals, $6,000; Commodores, $5,000; Captains, $45,000;
+    Commanders, $3,500; Lieut.-Commanders, $2,800; Lieutenants,
+    $2,400; Masters, $1,800; Ensigns, $1,200; Midshipmen, $1,000;
+    Cadet Midshipmen, $500; Mates, $900; Medical and Pay Directors
+    and Medical and Pay Inspectors and Chief Engineers, $4,400;
+    Fleet Surgeons, Fleet Paymasters and Fleet Engineers, $4,400;
+    Surgeons and Paymasters, $2,800; Chaplains,
+    $2,500.</p><span class="pagenum"><a name="page48"
+       id="page48"></a>[pg 48]</span>
+
+    <h3>CHRONOLOGY OF IMPORTANT EVENTS.</h3>
+
+    <table summary="Chronology before Christ"
+           align="center">
+        <tr>
+            <th colspan="2">BEFORE CHRIST.</th>
+        </tr>
+
+        <tr>
+            <td>The Deluge</td>
+
+            <td align="right">2348</td>
+        </tr>
+
+        <tr>
+            <td>Babylon built</td>
+
+            <td align="right">2247</td>
+        </tr>
+
+        <tr>
+            <td>Birth of Abraham</td>
+
+            <td align="right">1993</td>
+        </tr>
+
+        <tr>
+            <td>Death of Joseph</td>
+
+            <td align="right">1635</td>
+        </tr>
+
+        <tr>
+            <td>Moses born</td>
+
+            <td align="right">1571</td>
+        </tr>
+
+        <tr>
+            <td>Athens founded</td>
+
+            <td align="right">1556</td>
+        </tr>
+
+        <tr>
+            <td>The Pyramids built</td>
+
+            <td align="right">1250</td>
+        </tr>
+
+        <tr>
+            <td>Solomon's Temple finished</td>
+
+            <td align="right">1004</td>
+        </tr>
+
+        <tr>
+            <td>Rome founded</td>
+
+            <td align="right">753</td>
+        </tr>
+
+        <tr>
+            <td>Jerusalem destroyed</td>
+
+            <td align="right">587</td>
+        </tr>
+
+        <tr>
+            <td>Babylon taken by Jews</td>
+
+            <td align="right">538</td>
+        </tr>
+
+        <tr>
+            <td>Death of Socrates</td>
+
+            <td align="right">400</td>
+        </tr>
+
+        <tr>
+            <td>Rome taken by the Gauls</td>
+
+            <td align="right">835</td>
+        </tr>
+
+        <tr>
+            <td>Paper invented in China</td>
+
+            <td align="right">170</td>
+        </tr>
+
+        <tr>
+            <td>Carthage destroyed</td>
+
+            <td align="right">146</td>
+        </tr>
+
+        <tr>
+            <td>Caesar landed in Britain</td>
+
+            <td align="right">55</td>
+        </tr>
+
+        <tr>
+            <td>Caesar killed</td>
+
+            <td align="right">44</td>
+        </tr>
+
+        <tr>
+            <td>Birth of Christ</td>
+
+            <td align="right">0</td>
+        </tr>
+
+        <tr>
+            <td colspan="2">&nbsp;</td>
+        </tr>
+
+        <tr>
+            <th colspan="2">AFTER CHRIST.</th>
+        </tr>
+
+        <tr>
+            <td>Death of Augustus</td>
+
+            <td align="right">14</td>
+        </tr>
+
+        <tr>
+            <td>Pilate, governor of Judea</td>
+
+            <td align="right">27</td>
+        </tr>
+
+        <tr>
+            <td>Jesus Christ crucified</td>
+
+            <td align="right">33</td>
+        </tr>
+
+        <tr>
+            <td>Claudius visited Britain</td>
+
+            <td align="right">43</td>
+        </tr>
+
+        <tr>
+            <td>St. Paul put to death</td>
+
+            <td align="right">67</td>
+        </tr>
+
+        <tr>
+            <td>Death of Josephus</td>
+
+            <td align="right">93</td>
+        </tr>
+
+        <tr>
+            <td>Jerusalem rebuilt</td>
+
+            <td align="right">131</td>
+        </tr>
+
+        <tr>
+            <td>The Romans destroyed 580,000 Jews and<br />
+            banished the rest from Judea</td>
+
+            <td align="right">135</td>
+        </tr>
+
+        <tr>
+            <td>The Bible in Gothic</td>
+
+            <td align="right">373</td>
+        </tr>
+
+        <tr>
+            <td>Horseshoes made of iron</td>
+
+            <td align="right">481</td>
+        </tr>
+
+        <tr>
+            <td>Latin tongue ceased to be spoken</td>
+
+            <td align="right">580</td>
+        </tr>
+
+        <tr>
+            <td>Pens made of quills</td>
+
+            <td align="right">635</td>
+        </tr>
+
+        <tr>
+            <td>Organs used</td>
+
+            <td align="right">660</td>
+        </tr>
+
+        <tr>
+            <td>Glass in England</td>
+
+            <td align="right">663</td>
+        </tr>
+
+        <tr>
+            <td>Bank of Venice established</td>
+
+            <td align="right">1157</td>
+        </tr>
+
+        <tr>
+            <td>Glass windows first used for lights</td>
+
+            <td align="right">1180</td>
+        </tr>
+
+        <tr>
+            <td>Mariner's compass used</td>
+
+            <td align="right">1200</td>
+        </tr>
+
+        <tr>
+            <td>Coal dug for fuel</td>
+
+            <td align="right">1234</td>
+        </tr>
+
+        <tr>
+            <td>Chimneys first put to houses</td>
+
+            <td align="right">1236</td>
+        </tr>
+
+        <tr>
+            <td>Spectacles invented by an Italian</td>
+
+            <td align="right">1240</td>
+        </tr>
+
+        <tr>
+            <td>The first English House of Commons</td>
+
+            <td align="right">1258</td>
+        </tr>
+
+        <tr>
+            <td>Tallow candles for lights</td>
+
+            <td align="right">1200</td>
+        </tr>
+
+        <tr>
+            <td>Paper made from linen</td>
+
+            <td align="right">1302</td>
+        </tr>
+
+        <tr>
+            <td>Gunpowder invented</td>
+
+            <td align="right">1340</td>
+        </tr>
+
+        <tr>
+            <td>Woolen cloth made in England</td>
+
+            <td align="right">1341</td>
+        </tr>
+
+        <tr>
+            <td>Printing invented</td>
+
+            <td align="right">1436</td>
+        </tr>
+
+        <tr>
+            <td>The first almanac</td>
+
+            <td align="right">1470</td>
+        </tr>
+
+        <tr>
+            <td>America discovered</td>
+
+            <td align="right">1492</td>
+        </tr>
+
+        <tr>
+            <td>First book printed in England</td>
+
+            <td align="right">1507</td>
+        </tr>
+
+        <tr>
+            <td>Luther began to preach</td>
+
+            <td align="right">1517</td>
+        </tr>
+
+        <tr>
+            <td>Interest fixed at ten per cent. in England</td>
+
+            <td align="right">1547</td>
+        </tr>
+
+        <tr>
+            <td>Telescopes invented</td>
+
+            <td align="right">1549</td>
+        </tr>
+
+        <tr>
+            <td>First coach made in England</td>
+
+            <td align="right">1564</td>
+        </tr>
+
+        <tr>
+            <td>Clocks first made in England</td>
+
+            <td align="right">1568</td>
+        </tr>
+
+        <tr>
+            <td>Bank of England incorporated</td>
+
+            <td align="right">1594</td>
+        </tr>
+
+        <tr>
+            <td>Shakespeare died</td>
+
+            <td align="right">1616</td>
+        </tr>
+
+        <tr>
+            <td>Circulation of the blood discovered</td>
+
+            <td align="right">1619</td>
+        </tr>
+
+        <tr>
+            <td>Barometer invented</td>
+
+            <td align="right">1623</td>
+        </tr>
+
+        <tr>
+            <td>First newspaper</td>
+
+            <td align="right">1629</td>
+        </tr>
+
+        <tr>
+            <td>Death of Galileo</td>
+
+            <td align="right">1643</td>
+        </tr>
+
+        <tr>
+            <td>Steam engine invented</td>
+
+            <td align="right">1649</td>
+        </tr>
+
+        <tr>
+            <td>Great fire in London</td>
+
+            <td align="right">1666</td>
+        </tr>
+
+        <tr>
+            <td>Cotton planted in the United States</td>
+
+            <td align="right">1759</td>
+        </tr>
+
+        <tr>
+            <td>Commencement of the American war</td>
+
+            <td align="right">1775</td>
+        </tr>
+
+        <tr>
+            <td>Declaration of American Independence</td>
+
+            <td align="right">1776</td>
+        </tr>
+
+        <tr>
+            <td>Recognition of American Independence</td>
+
+            <td align="right">1782</td>
+        </tr>
+
+        <tr>
+            <td>Bank of England suspended cash payment</td>
+
+            <td align="right">1791</td>
+        </tr>
+
+        <tr>
+            <td>Napoleon I. crowned emperor</td>
+
+            <td align="right">1804</td>
+        </tr>
+
+        <tr>
+            <td>Death of Napoleon</td>
+
+            <td align="right">1820</td>
+        </tr>
+
+        <tr>
+            <td>Telegraph invented by Morse</td>
+
+            <td align="right">1832</td>
+        </tr>
+
+        <tr>
+            <td>First daguerreotype in France</td>
+
+            <td align="right">1839</td>
+        </tr>
+
+        <tr>
+            <td>Beginning of the American civil war</td>
+
+            <td align="right">1861</td>
+        </tr>
+
+        <tr>
+            <td>End of the American civil war</td>
+
+            <td align="right">1865</td>
+        </tr>
+
+        <tr>
+            <td>Abraham Lincoln died</td>
+
+            <td align="right">1865</td>
+        </tr>
+
+        <tr>
+            <td>Great Chicago Fire</td>
+
+            <td align="right">1871</td>
+        </tr>
+
+        <tr>
+            <td>Jas. A. Garfield died</td>
+
+            <td align="right">1881<br /></td>
+        </tr>
+    </table>
+
+    <h3>INTERESTING FACTS ABOUT OUR BODIES.</h3>
+
+    <p>The weight of the male infant at birth is 7 lbs.
+    avoirdupois; that of the female is not quite 6-1/2 lbs. The
+    maximum weight (140-1/2 lbs.) of the male is attained at the
+    age of 40; that of the female (nearly 124 lbs.) is not attained
+    until 50; from which ages they decline afterward, the male to
+    127-1/4 lbs., the female to 100 lbs., nearly a stone. The
+    full-grown adult is 20 times as heavy as a new-born infant. In
+    the first year he triples his weight, afterwards the growth
+    proceeds in geometrical progression, so that if 50 infants in
+    their first year weigh 1,000 lbs., they will in the second
+    weigh 1,210 lbs.; in the third 1,331: in the fourth 1464 lbs.;
+    the term remaining very constant up to the ages of 11-12 in
+    females, and 12-13 in males, where it must be nearly doubled;
+    afterwards it may be continued, and will be found very nearly
+    correct up to the age of 18 or 19, when the growth proceeds
+    very slowly. At an equality of age the male is generally
+    heavier than the female. Towards the age of 12 years only an
+    individual of each sex has the same weight. The male attains
+    the maximum weight at about the age of 40, and he begins to
+    lose it very sensibly toward 60. At 80 he loses about 13.2328
+    lbs., and the stature is diminished 2.756 inches. Females
+    attain their maximum weight at about 50. The mean weight of a
+    mature man is 104 lbs., and of an average woman 94 lbs. In old
+    age they lose about 12 or 14 lbs. Men weigh most at 40, women
+    at 50, and begin to lose weight at 60. The mean weight of both
+    sexes in old age is that which they had at 19.</p>
+
+    <p>When the male and female have assumed their complete
+    development they weigh almost exactly 20 times as much as at
+    birth, while the stature is about 3-1/2 times greater. Children
+    lose weight during the first three days after birth; at the age
+    of a week they sensibly increase; after one year they triple
+    their weight; then they require six years to double their
+    weight, and 13 to quadruple it.</p>
+
+    <p>It has been computed that nearly two years' sickness is
+    experienced by every person before he is 70 years old, and
+    therefore that 10 days per annum is the average sickness of
+    human life. Till 40 it is but half, and after 50 it rapidly
+    increases. The mixed and fanciful diet of man is considered the
+    cause of numerous diseases from which animals are exempt. Many
+    diseases have abated with changes of diet, and others are
+    virulent in particular countries, arising from
+    peculiarities.</p>
+
+    <p>Human Longevity.&mdash;Of 100,000 male and female children,
+    in the first month they are reduced to 90,396, or nearly a
+    tenth. In the second, to 87,936. In the third, to 86,175. In
+    the fourth, to 84,720. In the fifth, to 83,571. In the sixth,
+    to 82,526, and at the end of the first year to 77,528, the
+    deaths being 2 to 9. The next four years reduce the 77,528 to
+    62,448, indicating 37,552 deaths before the completion of the
+    fifth year.</p>
+
+    <p>At 25 years the 100,000 are half, or 49,995; at 52,
+    one-third. At 58-1/2, a fourth, or 25,000; at 67, a fifth; at
+    76, a tenth; at 81, a twentieth, or 5,000; and ten attain 100.
+    Children die in large proportions because their diseases cannot
+    be explained, and because the organs are not habituated to the
+    functions of life. The mean of life varies in
+    <span class="pagenum"><a name="page49"
+       id="page49"></a>[pg 49]</span> different countries from 40
+       to 45. A generation from father to son is about 30 years; of
+       men in general five-sixths die before 70, and
+       fifteen-sixteenths before 80. After 80 it is rather
+       endurance than enjoyment. The nerves are blunted, the senses
+       fail, the muscles are rigid, the softer tubes become hard,
+       the memory fails, the brain ossifies, the affections are
+       buried, and hope ceases. The remaining one-sixteenth die at
+       80; except a one-thirty-third, at 90. The remainder die from
+       inability to live, at or before 100.</p>
+
+    <p>About the age of 36 the lean man usually becomes fatter and
+    the fat man leaner. Again, between the years of 43 and 50 his
+    appetite fails, his complexion fades, and his tongue is apt to
+    be furred on the least exertion of body or mind. At this period
+    his muscles become flabby, his joints weak; his spirits droop,
+    and his sleep is imperfect and unrefreshing. After suffering
+    under these complaints a year, or perhaps two, he starts afresh
+    with renewed vigor, and goes on to 61 or 62, when a similar
+    change takes place, but with aggravated symptoms. When these
+    grand periods have been successively passed, the gravity of
+    incumbent years is more strongly marked, and he begins to boast
+    of his age.</p>
+
+    <p>In Russia, much more than in any other country, instances of
+    longevity are numerous, if true. In the report of the Holy
+    Synod, in 1827, during the year 1825, and only among the Greek
+    religion, 848 men had reached upward of 100 years of age; 32
+    had passed their 120th year, 4 from 130 to 135. Out of 606,818
+    men who died in 1826, 2,765 were above 90; 1,432 above 95, and
+    848 above 100 years of age. Among this last number 88 were
+    above 115; 24 more than 120; 7 above 125, and one 130. Riley
+    asserts that Arabs in the Desert live 200 years.</p>
+
+    <p>On the average, men have their first-born at 30 and women at
+    28. The greatest number of deliveries take place between 25 and
+    35. The greatest number of deliveries take place in the winter
+    months, and in February, and the smallest in July, <i>i.e.</i>,
+    to February, as 4 to 5 in towns and 3 to 4 in the country. The
+    night births are to the day as 5 to 4.</p>
+
+    <p>Human Strength.&mdash;In Schulze's experiments on human
+    strength, he found that men of five feet, weighing 126 lbs.,
+    could lift vertically 156 lbs. 8 inches; 217 lbs. 1.2 inches.
+    Others, 6.1 feet, weighing 183 lbs., 156 lbs. 13 inches, and
+    217 lbs. 6 inches; others 6 feet 3 inches, weighing 158 lbs.,
+    156 lbs. 16 inches, and 217 lbs. 9 inches. By a great variety
+    of experiments he determined the mean human strength at 30
+    lbs., with a velocity of 2.5 feet per second; or it is equal to
+    the raising half a hogshead 10 feet in a minute.</p>
+
+    <h3>RULES FOR SPELLING.</h3>
+
+    <p>"Words ending in <i>e</i> drop that letter before the
+    termination <i>able</i>, as in move, movable; unless ending in
+    <i>ce</i> or <i>ge</i>, when it is retained, as in change,
+    changeable, etc.</p>
+
+    <p>Words of one syllable, ending in a consonant, with a single
+    vowel before it, double the consonants in derivatives; as,
+    ship, shipping, etc. But if ending in a consonant with a double
+    vowel before it, they do not double the consonant in
+    derivatives; as, troop, trooper, etc.</p>
+
+    <p>Words of more than one syllable, ending in a consonant
+    preceded by a single vowel, and accented on the last syllable,
+    double that consonant in derivatives; as, commit, committed;
+    but except chagrin, chagrined.</p>
+
+    <p>All words of one syllable ending in <i>l</i>, with a single
+    vowel before it, have <i>ll</i> at the close; as mill, sell.
+    All words of one syllable ending in <i>l</i>, with a double
+    vowel before it, have only one <i>l</i> at the close; as mail,
+    sail.</p>
+
+    <p>The words foretell, distill, instill and fulfill, retain the
+    <i>ll</i> of their primitives. Derivatives of dull, skill, will
+    and full also retain the <i>ll</i> when the accent falls on
+    these words; as dullness, skillfull, willfull, fullness.</p>
+
+    <p>Words of more than one syllable ending in <i>l</i> have only
+    one <i>l</i> at the close; as delightful, faithful; unless the
+    accent falls on the last syllable; as befall, etc.</p>
+
+    <p>Words ending in <i>l</i>, double the letter in the
+    termination <i>ly</i>.</p>
+
+    <p>Participles ending in <i>ing</i>, from verbs ending in
+    <i>e</i>, lose the final <i>e</i>; as have, having; make,
+    making, etc; but verbs ending in <i>ee</i> retain both; as see,
+    seeing. The word dye, to color, however, must retain the
+    <i>e</i> before <i>ing</i>. All verbs ending in <i>ly</i>, and
+    nouns ending in <i>ment</i>, retain the <i>e</i> final of the
+    primitives; as brave, bravely; refine, refinement; except words
+    ending in <i>dge</i>; as, acknowledge, acknowledgment.</p>
+
+    <p>Nouns ending in <i>y</i>, preceded by a vowel, form their
+    plural by adding <i>s</i>; as money, moneys; but if <i>y</i> is
+    preceded by a consonant, it is changed to <i>ies</i> in the
+    plural; as bounty, bounties.</p>
+
+    <p>Compound words whose primitives end in <i>y</i>, change the
+    <i>y</i> into <i>i</i>; as beauty, beautiful.</p>
+
+    <h3>THE USE OF CAPITALS.</h3>
+
+    <p>Every entire sentence should begin with a capital.</p>
+
+    <p>Proper names, and adjectives derived from these, should
+    begin with a capital.</p>
+
+    <p>All appellations of the Deity should begin with a capital.
+    Official and honorary titles should begin with a capital.</p>
+
+    <p>Every line of poetry should begin with a capital.</p>
+
+    <p>Titles of books and the heads of their chapters and
+    divisions are printed in capitals.</p>
+
+    <p>The pronoun I and the exclamation O are always capitals.</p>
+
+    <p>The days of the week and the months of the year begin with
+    capitals.</p>
+
+    <p>Every quotation should begin with a capital letter.</p>
+
+    <p>Names of religious denominations begin with capitals.</p>
+
+    <p>In preparing accounts each item should begin with a
+    capital.</p>
+
+    <p>Any word of very special importance may begin with a
+    capital.</p>
+
+    <h3>TWENTY CHOICE COURSE DINNER MENUS.</h3>
+
+    <p>1. Rice Soup, Baked Pike, Mashed Potatoes, Roast of Beef,
+    Stewed Corn, Chicken Fricassee, Celery Salad, Compote of
+    Oranges, Plain Custard, Cheese, Wafers, Coffee.</p>
+
+    <p>2. Mutton Soup, Fried Oysters, Stewed Potatoes, Boiled Corn
+    Beef, Cabbage, Turnips, Roast Pheasants, Onion Salad, Apple
+    Pie, White Custard, Bent's Water Crackers, Cheese, Coffee.</p>
+
+    <p>3. Oyster Soup, Roast Mutton, Baked Potatoes, Breaded Veal
+    Cutlets, Tomato Sauce, Baked Celery, Cabbage Salad, Apple
+    Custard, Sponge Cake, Cheese, Coffee.</p>
+
+    <p>4. Macaroni Soup, Boiled Chicken, with Oysters, Mutton
+    Chops, Creamed Potatoes, Stewed Tomatoes, Pickled Beets,
+    Peaches and Rice, Plain Cake, Cheese, Coffee.</p>
+
+    <p>5. Tapioca Soup, Boiled Halibut, Duchesse Potatoes, Roast
+    Beef Tongue, Canned Peas, Baked Macaroni, with Gravy, Fried
+    Sweet Potatoes, Beet Salad, Cornstarch Pudding, Jelly Tarts,
+    Cheese, Wafers, Coffee.</p>
+
+    <p>6. Vegetable Soup, Boiled Trout, Oyster Sauce, Roast Veal,
+    with Dressing, Boiled Potatoes, Stewed Tomatoes, Corn, Egg
+    Salad, Snow Cream, Peach Pie, Sultana Biscuit, Cheese,
+    Coffee.</p>
+
+    <p>7. Potato Soup, Oyster Patties, Whipped Potatoes, Roast
+    Mutton, with Spinach, Beets, Fried Parsnips, Egg
+    <span class="pagenum"><a name="page50"
+       id="page50"></a>[pg 50]</span> Sauce, Celery Salad, Boiled
+       Custard, Lemon Tarts, White Cake, Cheese, Coffee.</p>
+
+    <p>8. Veal Soup, Boiled Shad, Caper Sauce, Porterhouse Steak,
+    with Mushrooms, Pigeon Pie, Mashed Potatoes, Pickles, Rice
+    Sponge Cakes, Cheese, Canned Apricots with Cream, Coffee.</p>
+
+    <p>9. Giblet Soup, Scalloped Clams, Potato Cakes, Lamb Chops,
+    Canned Beans, Tomatoes, Sweet Potatoes, Salmon Salad, Charlotte
+    Rasse, Apricot Tarts, Cheese, Coffee.</p>
+
+    <p>10. Vermicelli Soup, Fried Small Fish, Mashed Potatoes,
+    Roast Beef, Minced Cabbage, Chicken Croquettes, Beet Salad,
+    Stewed Pears, Plain Sponge Cake, Cheese, Coffee.</p>
+
+    <p>11. Oxtail Soup, Fricasseed Chicken with Oysters, Breaded
+    Mutton Chops, Turnips, Duchesse Potatoes, Chow-chow Salad,
+    Chocolate Pudding, Nut Cake, Cheese, Coffee.</p>
+
+    <p>12. Barley Soup, Boiled Trout, Creamed Potatoes, Roast Loin
+    of Veal, Stewed Mushrooms, Broiled Chicken, Lettuce Salad, Fig
+    Pudding, Wafers, Cheese, Coffee.</p>
+
+    <p>13. Noodle Soup, Salmon, with Oyster Sauce, Fried Potatoes,
+    Glazed Beef, Boiled Spinach, Parsnips, with Cream Sauce,
+    Celery, Plain Rice Pudding, with Custard Sauce, Current Cake,
+    Cheese, Coffee.</p>
+
+    <p>14. Lobster Soup, Baked Ribs of Beef, with Browned Potatoes,
+    Boiled Duck, with Onion Sauce, Turnips, Stewed Tomatoes,
+    Lettuce, Delmonico Pudding, Cheese, Sliced Oranges, Wafers,
+    Coffee.</p>
+
+    <p>15. Chicken Broth, Baked Whitefish, Boiled Potatoes, Canned
+    Peas, Mutton Chops, Tomatoes, Beets, Celery Salad, Apple
+    Trifle, Lady Fingers, Cheese. Coffee.</p>
+
+    <p>10. Sago Soup, Boiled Leg of Mutton, Caper Sauce, Stewed
+    Potatoes, Canned Corn, Scalloped Oysters, with Cream Sauce,
+    Celery and Lettuce Salad, Marmalade Fritters, Apple Custard,
+    Cheese Cakes, Coffee.</p>
+
+    <p>17. Vegetable Soup, Broiled Shad, Lyonnaise Potatoes, Pork
+    Chops, with Sage Dressing, Parsnip Fritters, Macaroni and
+    Gravy, Cauliflower Salad, Rhubarb Tarts, Silver Cake, Cheese,
+    Coffee.</p>
+
+    <p>18. Chicken Soup, with Rice, Codfish, Boiled, with Cream
+    Sauce, Roast Veal, Tomatoes, Oyster Salad, Boiled Potatoes,
+    Asparagus, Orange Jelly, White Cake, Cheese, Coffee.</p>
+
+    <p>19. Macaroni Soup, Fried Shad, Tomato Sauce, Roast Mutton,
+    Mashed Potatoes, Boiled Tongue, with Mayonnaise Dressing, Fried
+    Parsnips, Canned Beans, Lemon Puffs, Cheese Cakes, Fruit,
+    Coffee.</p>
+
+    <p>20. Scotch Broth, Baked Halibut, Boiled Potatoes, Breaded
+    Mutton Chops, Tomato Sauce, Spinach, Bean Salad, Asparagus and
+    Eggs, Peach Batter Pudding, with Sauce, Wafers, Cheese,
+    Coffee.</p>
+
+    <h3>TERMS USED IN MEDICINE.</h3>
+
+    <p>Anthelmintics are medicines which have the power of
+    destroying or expelling worms from the intestinal canal.</p>
+
+    <p>Antiscorbutics are medicines which prevent or cure the
+    scurvy.</p>
+
+    <p>Antispasmodics are medicines given to relieve spasm, or
+    irregular and painful action of the muscles or muscular fibers,
+    as in Epilepsy, St. Vitus' Dance, etc.</p>
+
+    <p>Aromatics are medicines which have, a grateful smell and
+    agreeable pungent taste.</p>
+
+    <p>Astringents are those remedies which, when applied to the
+    body, render the solids dense and firmer.</p>
+
+    <p>Carminatives are those medicines which dispel flatulency of
+    the stomach and bowels.</p>
+
+    <p>Cathartics are medicines which accelerate the action of the
+    bowels, or increase the discharge by stool.</p>
+
+    <p>Demulcents are medicines suited to prevent the action of
+    acrid and stimulating matters upon the mucous membranes of the
+    throat, lungs, etc.</p>
+
+    <p>Diaphoretics are medicines that promote or cause perspirable
+    discharge by the skin.</p>
+
+    <p>Diuretics are medicines which increase the flow of urine by
+    their action upon the kidneys.</p>
+
+    <p>Emetics are those medicines which produce vomiting.</p>
+
+    <p>Emmenagogues are medicines which promote the menstrual
+    discharge.</p>
+
+    <p>Emollients are those remedies which, when applied to the
+    solids of the body, render them soft and flexible.</p>
+
+    <p>Errhines are substances which, when applied to the lining
+    membrane of the nostrils, occasion a discharge of mucous
+    fluid.</p>
+
+    <p>Epispastices are those which cause blisters when applied to
+    the surface.</p>
+
+    <p>Escharotics are substances used to destroy a portion of the
+    surface of the body, forming sloughs.</p>
+
+    <p>Expectorants are medicines capable of facilitating the
+    excretion of mucous from the chest.</p>
+
+    <p>Narcotics are those substances having the property of
+    diminishing the action of the nervous and vascular systems, and
+    of inducing sleep.</p>
+
+    <p>Rubefacients are remedies which excite the vessels of the
+    skin and increase its heat and redness.</p>
+
+    <p>Sedatives are medicines which have the power of allaying the
+    actions of the systems generally, or of lessening the exercise
+    of some particular function.</p>
+
+    <p>Sialagogues are medicines which increase the flow of the
+    saliva.</p>
+
+    <p>Stimulants are medicines capable of exciting the vital
+    energy, whether as exerted in sensation or motion.</p>
+
+    <p>Tonics are those medicines which increase the tone or
+    healthy action, or strength of the living system.</p>
+
+    <h3>RULES FOR THE PRESERVATION OF HEALTH.</h3>
+
+    <p>Pure atmospheric air is composed of nitrogen, oxygen and a
+    very 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. Therefore, health
+    requires that we breathe the same air once only.</p>
+
+    <p>The solid part of our bodies is continually wasting and
+    requires to be repaired by fresh substances. Therefore, food,
+    which is to repair the loss, should be taken with due regard to
+    the exercise and waste of the body.</p>
+
+    <p>The fluid part of our bodies also wastes constantly; there
+    is but one fluid in animals, which is water. Therefore, water
+    only is necessary, and no artifice can produce a better
+    drink.</p>
+
+    <p>The fluid of our bodies is to the solid in proportion as
+    nine to one. Therefore, a like proportion should prevail in the
+    total amount of food taken.</p>
+
+    <p>Light exercises an important influence upon the growth and
+    vigor of animals and plants. Therefore, our dwellings should
+    freely admit the sun's rays.</p>
+
+    <p>Decomposing animal and vegetable substances yield various
+    noxious gases, which enter the lungs and corrupt the blood.
+    Therefore, all impurities should be kept away from our abodes,
+    and every precaution be observed to secure a pure
+    atmosphere.</p><span class="pagenum"><a name="page51"
+       id="page51"></a>[pg 51]</span>
+
+    <p>Warmth is essential to all the bodily functions. Therefore,
+    an equal bodily temperature should be maintained by exercise,
+    by clothing or by fire.</p>
+
+    <p>Exercise warms, invigorates and purifies the body; clothing
+    preserves the warmth the body generates; fire imparts warmth
+    externally. Therefore, to obtain and preserve warmth, exercise
+    and clothing are preferable to fire.</p>
+
+    <p>Fire consumes the oxygen of the air, and produces noxious
+    gases. Therefore, 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. The
+    skin is a highly-organized membrane, full of minute pores,
+    cells, blood-vessels, and nerves; it imbibes moisture or throws
+    it off according to the state of the atmosphere or the
+    temperature of the body. It also "breathes," like the lungs
+    (though less actively). All the internal organs sympathize with
+    the skin. Therefore, it should be repeatedly cleansed.</p>
+
+    <p>Late hours and anxious pursuits exhaust the nervous system
+    and produce disease and premature death. Therefore, the hours
+    of labor and study should be short.</p>
+
+    <p>Mental and bodily exercise are equally essential to the
+    general health and happiness. Therefore, labor and study should
+    succeed each other.</p>
+
+    <p>Man will live most happily upon simple solids and fluids, of
+    which a sufficient but temperate quantity should be taken.
+    Therefore, over-indulgence in strong drinks, tobacco, snuff,
+    opium, and all mere indulgences, should be avoided.</p>
+
+    <p>Sudden alternations of heat and cold are dangerous
+    (especially to the young and the aged). Therefore, clothing, in
+    quantity and quality, should be adapted to the alternations of
+    night and day, and of the seasons. And therefore, also,
+    drinking cold water when the body is hot, and hot tea and soups
+    when cold are productive of many evils.</p>
+
+    <p>Never visit a sick person (especially if the complaint be of
+    a contagious nature) with an empty stomach, as this disposes
+    the system more readily to receive the contagion. And in
+    attending a sick person, place yourself where the air passes
+    from the door or window to the bed of the diseased; not between
+    the diseased person and any fire that is in the room, as the
+    heat of the fire will draw the infectious vapor in that
+    direction.</p>
+    <hr />
+
+    <p><b>MOTHER SHIPTON'S PROPHECY</b> .&mdash;The lines known as
+    "Mother Shipton's Prophecy" were first published in England in
+    1485, before the discovery of America, and, of course, before
+    any of the discoveries and inventions mentioned therein. All
+    the events predicted have come to pass except that in the last
+    two lines.</p>
+
+    <p class="i6">Carriages without horses shall go,<br />
+     And accidents fill the world with woe<br />
+     Around the world thoughts shall fly<br />
+     In the twinkling of an eye.<br />
+     Waters shall yet more wonders do,<br />
+     Now strange, yet shall be true.<br />
+     The world upside down shall be,<br />
+     And gold be found at root of tree.<br />
+     Through hills man shall ride,<br />
+     And no horse nor ass be at his side.<br />
+     Under water man shall walk,<br />
+     Shall ride, shall sleep, shall talk.<br />
+     In the air men shall be seen<br />
+     In white, in black, in green.<br />
+     Iron in the water shall float,<br />
+     As easy as a wooden boat.<br />
+     Gold shall be found 'mid stone,<br />
+     In a land that's now unknown.<br />
+     Fire and water shall wonders do,<br />
+     England shall at last admit a Jew.<br />
+     And this world to an end shall come<br />
+     In eighteen hundred and eighty-one.</p>
+
+    <p><b>CAPTAIN KIDD</b>, a notorious American pirate, was born
+    about 1650. In 1696 he was entrusted by the British Government
+    with the command of a privateer, and sailed from New York, for
+    the purpose of suppressing the numerous pirates then infesting
+    the seas. He went to the East Indies, where he began a career
+    of piracy, and returned to New York in 1698 with a large amount
+    of booty. He was soon after arrested, sent to England for
+    trial, and executed in 1701.</p>
+
+    <p><b>VALUE OF OLD AMERICAN COINS.</b>&mdash;1793&mdash;Half
+    cent, 75 cents; one cent, $2. 1794&mdash;Half cent, 20 cents,
+    one cent, 10 cents; five cents, $1.25; fifty cents, $3; one
+    dollar, $10. 1795&mdash;Half cent, 5 cents; one cent, 5 cents;
+    five cents, 25 cents; fifty cents, 55 cents; one dollar, $1.25.
+    1796&mdash;Half cent, $5; one cent, 10 cents; five cents $1;
+    ten cents, 50 cents; twenty-five cents, $1; fifty cents, $10;
+    one dollar, $1.50. 1797&mdash;Half cent, 5 cents; one cent, 5
+    cents; five cents, 50 cents; ten cents, $1; fifty cents, $10;
+    one dollar, $1.50. 1798&mdash;One cent, 5 cents; ten cents, $1;
+    one dollar, $1.50. 1799&mdash;One cent, $5; one dollar, $1.60.
+    1800&mdash;Half cent, 5 cents; one cent, 3 cents; five cents,
+    25 cents; <ins class="correction"
+         title="Transcriber's Note: The original text reads 'ten cents 1'.">
+    ten cents, $1</ins>; one dollar, $1.10. 1801&mdash;One cent, 3
+    cents; five cents, $1; ten cents, $1; fifty cents, $2; one
+    dollar, $1.25. 1802&mdash;Half cent, 50 cents; one cent, 2
+    cents; ten cents, $1; fifty cents, $2; one dollar, $1.25.
+    1803&mdash;Half cent, 2 cents; one cent, 2 cents; five cents,
+    $10; <ins class="correction"
+         title="Transcriber's Note: The original text reads 'ten cents, 1'.">
+    ten cents, $1</ins>; one dollar, $1.10. 1804&mdash;Half cent, 2
+    cents; one cent, $2; five cents, 75 cents; ten cents, $2;
+    twenty-five cents, 75 cents; one dollar, $100. 1805&mdash;Half
+    cent, 2 cents; one cent, 3 cents; five cents, $1.50; ten cents,
+    25 cents. 1806&mdash;Half cent, 2 cents; one cent, 3 cents.
+    1807&mdash;Half cent, 2 cents; one cent, 3 cents; ten cents, 25
+    cents. 1808&mdash;Half cent, 2 cents; one cent, 5 cents.
+    1809&mdash;Half cent, 1 cent; one cent, 25 cents; ten cents, 50
+    cents. 1810&mdash;Half cent, 5 cents; one cent, 5 cents.
+    1811&mdash;Half cent, 25 cents; one cent, 10 cents; ten cents,
+    50 cents. 1812&mdash;One cent, 2 cents. 1813&mdash;One cent, 5
+    cents. 1815&mdash;Fifty cents, $5. 1821&mdash;One cent, 5
+    cents. 1822&mdash;Ten cents, $1. 1823&mdash;One cent, 5 cents;
+    twenty-five cents, $10. 1824&mdash;Twenty-five cents, 40 cents.
+    1825&mdash;Half cent, 2 cents. 1826&mdash;Half cent, 2 cents;
+    one cent, 50 cents. 1827&mdash;One cent, 3 cents; twenty-five
+    cents, $10. 1828&mdash;Half cent, 1 cent; twenty-five cents, 30
+    cents. 1829&mdash;Half cent, 2 cents. 1830&mdash;Half cent, 2
+    cents. 1832-'33-'34&mdash;Half cent, 2 cents. 1835&mdash;Half
+    cent, 1 cent. 1836&mdash;Fifty cents, $3; one dollar, $3.
+    1838&mdash;Ten cents, 25 cents. 1839&mdash;One dollar, $10.
+    1846 &mdash;Five cents, 50 cents. 1849-'50&mdash;Half cent, 5
+    cents. 1851&mdash;Half cent, 1 cent; twenty-five cents, 30
+    cents; one dollar, $10.90. 1852&mdash;Twenty-five cents, 30
+    cents; fifty cents, $2; one dollar, $10. 1853&mdash;Half cent,
+    1 cent; twenty cents (with no arrows), $2.50; one dollar,
+    $1.25. 1854&mdash;Half cent, 2 cents; one dollar, $2.
+    1855-'57&mdash;Half cent, 5 cents; one dollar, $1.50.
+    1856&mdash;Half cent, 5 cents; one dollar. $1.50.
+    1858&mdash;One dollar, $10. 1863-'4-'5&mdash;Three cents, 95
+    cents. 1866&mdash;Half cent, 6 cents; three cents, 25 cents;
+    five cents, 10 cents; twenty-five cents, 30 cents.
+    1867&mdash;Three cents, 25 cents; five cents, 10 cents.
+    1868-'9&mdash;Three cents, 25 cents. 1870&mdash;Three cents, 15
+    cents. 1871&mdash;Two cents, 10 cents; three cents, 25 cents.
+    1873&mdash;Two cents, 50 cents; three cents. 50 cents.
+    1877-'8&mdash;Twenty cents, $1.50. These prices are for good
+    ordinary coins without holes. Fine specimens are worth
+    more.</p><span class="pagenum"><a name="page52"
+       id="page52"></a>[pg 52]</span>
+
+    <p><b>LEANING TOWER OF PISA.</b>&mdash;The leaning tower of
+    Pisa was commenced in 1152, and was not finished till the
+    fourteenth century. The cathedral to which this belongs was
+    erected to celebrate a triumph of the Pisans in the harbor of
+    Palermo in 1063, when allied with the Normans to drive the
+    Saracens out of Sicily. It is a circular building, one hundred
+    feet in diameter and 179 feet in extreme height, and has fine
+    mosaic pavements, elaborately carved columns, and numerous
+    bas-reliefs. The building is of white marble. The tower is
+    divided into eight stories, each having an outside gallery of
+    seven feet projection, and the topmost story overhangs the base
+    about sixteen feet, though, as the center of gravity is still
+    ten feet within the base, the building is perfectly safe. It
+    has been supposed that this inclination was intentional, but
+    the opinion that the foundation has sunk is no doubt correct.
+    It is most likely that the defective foundation became
+    perceptible before the tower had reached one-half its height,
+    as at that elevation the unequal length of the columns exhibits
+    an endeavor to restore the perpendicular, and at about the same
+    place the walls are strengthened with iron bars.</p>
+
+    <p>What causes the water to flow out of an artesian
+    well?&mdash;The theoretical explanation of the phenomenon is
+    easily understood. The secondary and tertiary geological
+    formations often present the appearance of immense basins, the
+    boundary or rim of the basin having been formed by an upheaval
+    of adjacent strata. In these formations it often happens that a
+    porous stratum, consisting of sand, sandstone, chalk or other
+    calcareous matter, is included between two impermeable layers
+    of clay, so as to form a flat <ins class="correction"
+    title="Transcriber's Note: The original text reads 'porus'.">
+    porous</ins> U tube, continuous from side to side of the valley,
+    the outcrop on the surrounding hills forming the mouth of the
+     tube. The rain filtering down through the porous layer to
+     the bottom of the basin forms there a subterranean pool,
+     which, with the liquid or semi-liquid column pressing upon
+     it, constitutes a sort of huge natural hydrostatic
+     bellows. Sometimes the pressure on the superincumbent
+     crust is so great as to cause an upheaval or disturbance
+     of the valley. It is obvious, then, that when a hole is
+     bored down through the upper impermeable layer to the
+     surface of the lake, the water will be forced up by the
+     natural law of water seeking its level to a height above
+     the surface of the valley, greater or less, according to
+     the elevation of the level in the feeding column, thus
+     forming a natural mountain on precisely the same principle
+     as that of most artificial fountains, where the water
+     supply comes from a considerable height above the jet.</p>
+
+    <p><b>HOW MANY CUBIC FEET THERE ARE IN A TON OF
+    COAL.</b>&mdash;There is a difference between a ton of hard
+    coal and one of soft coal. For that matter, coal from different
+    mines, whether hard or soft, differs in weight, and
+    consequently in cubic measure, according to quality. Then there
+    is a difference according to size. To illustrate, careful
+    measurements have been made of Wilkes-barre anthracite, a fine
+    quality of hard coal, with the following results:</p>
+
+    <table summary="HOW MANY CUBIC FEET THERE ARE IN A TON OF COAL."
+           cellpadding="5"
+           align="center">
+        <tr>
+            <td>Size of coal</td>
+
+            <td>Cubic-feet<br />
+            in ton of<br />
+             2,240 lbs.</td>
+
+            <td>Cubic feet<br />
+            in ton of<br />
+            2,000 lbs.</td>
+        </tr>
+
+        <tr>
+            <td>Lump</td>
+
+            <td>33.2</td>
+
+            <td>28.8</td>
+        </tr>
+
+        <tr>
+            <td>Broken</td>
+
+            <td>33.9</td>
+
+            <td>30.3</td>
+        </tr>
+
+        <tr>
+            <td>Egg</td>
+
+            <td>34.5</td>
+
+            <td>30.8</td>
+        </tr>
+
+        <tr>
+            <td>Stone</td>
+
+            <td>34.8</td>
+
+            <td>31.1</td>
+        </tr>
+
+        <tr>
+            <td>Chestnut</td>
+
+            <td>35.7</td>
+
+            <td>31.9</td>
+        </tr>
+
+        <tr>
+            <td>Pea</td>
+
+            <td>36.7</td>
+
+            <td>32.8</td>
+        </tr>
+    </table>
+
+    <p>For soft coal the following measures may be taken as nearly
+    correct; it is simply impossible to determine any exact rule,
+    even for bituminous coal of the same district: Briar Hill coal,
+    44.8 cubic feet per ton of 2,240 pounds; Pittsburgh, 47.8;
+    Wilmington, Ill., 47; Indiana block coal, 42 to 43 cubic
+    feet.</p>
+
+    <p>The dimensions of the great wall of China and of what it is
+    built.&mdash;It runs from a point on the Gulf of Liantung, an
+    arm of the Gulf of Pechili in Northeastern China, westerly to
+    the Yellow River; thence makes a great bend to the south for
+    nearly 100 miles, and then runs to the northwest for several
+    hundred miles to the Desert of Gobi. Its length is variously
+    estimated to be from 1,250 to 1,500 miles. For the most of this
+    distance it runs through a mountainous country, keeping on the
+    ridges, and winding over many of the highest peaks. In some
+    places it is only a formidable rampart, but most of the way it
+    is composed of lofty walls of masonry and concrete, or impacted
+    lime and clay, from 12 to 16 feet in thickness, and from 15 to
+    30 or 35 feet in height. The top of this wall is paved for
+    hundreds of miles, and crowned with crenallated battlements,
+    and towers 30 to 40 feet high. In numerous places the wall
+    climbs such steep declivities that its top ascends from height
+    to height in flights of granite steps. An army could march on
+    the top of the wall for weeks and even months, moving in some
+    places ten men abreast.</p>
+
+    <p>Limits of Natural Vision.&mdash;This question is too
+    indefinite for a specific answer. The limits of vision vary
+    with elevation, conditions of the atmosphere, intensity of
+    illumination, and other modifying elements in different cases.
+    In a clear day an object one foot above a level plain may be
+    seen at the distance of 1.31 miles; one ten feet high, 4.15
+    miles; one twenty feet high, 5.86 miles; one 100 feet high,
+    13.1 miles; one a mile high, as the top of a mountain, 95.23
+    miles. This allows seven inches (or, to be exact, 6.99 inches)
+    for the curvature of the earth, and assumes that the size and
+    illumination of the object are sufficient to produce an image.
+    Five miles may be taken as the extreme limit at which a man is
+    visible on a flat plain to an observer on the same level.</p>
+
+    <p><b>THE NIAGARA SUSPENSION BRIDGE.</b>&mdash;For seven miles
+    below the falls, Niagara river flows through a gorge varying in
+    width from 200 to 400 yards. Two miles below the falls the
+    river is but 350 feet wide, and it is here that the great
+    suspension bridge, constructed in 1855 by Mr. Roebling, crosses
+    the gorge, 245 feet above the water. The length of the span,
+    from tower to tower, is 821 feet, and the total length of the
+    bridge is 2,220 feet. The length of the span, which is capable
+    of sustaining a strain of 10,000 tons, is 821 feet from tower
+    to tower, and the total length of the bridge is 2,220 feet. It
+    is used both for railway and wagon traffic, the wagon-road and
+    foot-way being directly under the railway bed. There is another
+    suspension bridge across the Niagara river at a distance of
+    only about fifty rods from the falls, on the American side.
+    This is only for carriages and foot travel. It was finished in
+    1869. It is 1,190 feet long from cliff to cliff, 1,268 feet
+    from tower to tower, and 190 feet above the river, which at
+    this point is a little over 900 feet in width.</p>
+
+    <p><b>THE SPEED OF SOUND.</b>&mdash;It has been ascertained
+    that a full human voice, speaking in the open air, calm, can be
+    heard at a distance of 400 feet; in an observable breeze a
+    powerful human voice with the wind is audible at a distance of
+    15,840 feet; the report of a musket, 16,000 feet; a drum,
+    10,560 feet; music, a strong brass band, 15,840 feet; very
+    heavy cannonading, 575,000 feet, or 90 miles. In the Arctic
+    regions conversation has been maintained over water a distance
+    of 6,766 feet. In gases the velocity of sound increases with
+    the temperature; in air this increase is about two feet per
+    second for each degree centigrade. The velocity of sound in
+    oxygen gas at zero C. is 1,040 feet; in carbonic acid, 858
+    feet; in hydrogen, 4,164 feet. In 1827 Colladon and Sturm
+    determined experimentally the velocity of sound in fresh water;
+    the experiment was made in the Lake of Geneva, and it was found
+    to be 4,174 feet per second at a temperature of 15 degrees C.
+    <span class="pagenum"><a name="page53"
+       id="page53"></a>[pg 53]</span> The velocity of sound in
+       alcohol at 20 degrees C. is 4,218 feet; in ether at zero,
+       3,801; in sea water at 20 degrees C., 4,768. By direct
+       measurements, carefully made, by observing at night the
+       interval which elapses between the flash and report of a
+       cannon at a known distance, the velocity of sound has been
+       about 1,090 per second at the temperature of freezing
+       water.</p>
+
+    <p><b>DESCRIPTION OF THE YELLOWSTONE PARK.</b>&mdash;The
+    Yellowstone National Park extends sixty-five miles north and
+    south, and fifty-five miles east and west, comprising 3,575
+    square miles, and is all 6,000 feet or more above sea-level.
+    Yellowstone Lake, twenty miles by fifteen, has an altitude of
+    7,788 feet. The mountain ranges which hem in the valleys on
+    every side rise to the height of 10,000 to 12,000 feet, and are
+    always covered with snow. This great park contains the most
+    striking of all the mountains, gorges, falls, rivers and lakes
+    in the whole Yellowstone region. The springs on Gardiner's
+    River cover an area of about one square mile, and three or four
+    square miles thereabout are occupied by the remains of springs
+    which have ceased to flow. The natural basins into which these
+    springs flow are from four to six feet in diameter and from one
+    to four feet in depth. The principal ones are located upon
+    terraces midway up the sides of the mountain. The banks of the
+    Yellowstone River abound with ravines and canons, which are
+    carved out of the heart of the mountains through the hardest of
+    rocks. The most remarkable of these is the canon of Tower Creek
+    and Column Mountain. The latter, which extends along the
+    eastern bank of the river for upward of two miles, is said to
+    resemble the Giant's Causeway. The canon of Tower Creek is
+    about ten miles in length and is so deep and gloomy that it is
+    called "The Devil's Den." Where Tower Creek ends the Grand
+    Canon begins. It is twenty miles in length, impassable
+    throughout, and inaccessible at the water's edge, except at a
+    few points. Its rugged edges are from 200 to 500 yards apart,
+    and its depth is so profound that no sound ever reaches the ear
+    from the bottom. The Grand Canon contains a great multitude of
+    hot springs of sulphur, sulphate of copper, alum, etc. In the
+    number and magnitude of its hot springs and geysers, the
+    Yellowstone Park surpasses all the rest of the world. There are
+    probably fifty geysers that throw a column of water to the
+    height of from 50 to 200 feet, and it is stated that there are
+    not fewer than 5,000 springs; there are two kinds, those
+    depositing lime and those depositing silica. The temperature of
+    the calcareous springs is from 160 to 170 degrees, while that
+    of the others rises to 200 or more. The principal collections
+    are the upper and lower geyser basins of the Madison River, and
+    the calcareous springs on Gardiner's River. The great falls are
+    marvels to which adventurous travelers have gone only to return
+    and report that they are parts of the wonders of this new
+    American wonderland.</p>
+
+    <p><b>DESIGNATIONS OF GROUPS OF ANIMALS.</b>&mdash;The
+    ingenuity of the sportsman is, perhaps, no better illustrated
+    than by the use he puts the English language to in designating
+    particular groups of animals. The following is a list of the
+    terms which have been applied to the various classes:</p>
+
+    <p>A covey of patridges, A nide of pheasants, A wisp of snipe,
+    A flight of doves or swallows, A muster of peacocks, A siege of
+    herons, A building of rooks, A brood of grouse, A plump of wild
+    fowl, A stand of plovers, A watch of nightingales, A clattering
+    of choughs, A flock of geese, A herd or bunch of cattle, A bevy
+    of quails, A cast of hawks, A trip of dottrell, A swarm of
+    bees, A school of whales, A shoal of herrings, A herd of swine,
+    A skulk of foxes, A pack of wolves, A drove of oxen, A sounder
+    of hogs, A troop of monkeys, A pride of lions, A sleuth of
+    bears, A gang of elk.</p>
+
+    <p><b>THE BUNKER HILL MONUMENT.</b>&mdash;The monument is a
+    square shaft, built of Quincy granite, 221 feet high, 31 feet
+    square at the base and 15 at the top. Its foundations are
+    inclosed 12 feet under ground. Inside the shaft is a round,
+    hollow cone, 7 feet wide at the bottom and 4 feet 2 inches at
+    the top, encircled by a winding staircase of 224 stone steps,
+    which leads to a chamber immediately under the apex, 11 feet in
+    diameter. The chamber has four windows, which afford a wide
+    view of the surrounding country, and contains two cannons,
+    named respectively Hancock and Adams, which were used in many
+    engagements during the war. The corner-stone of the monument
+    was laid on the fiftieth anniversary of the battle, June 17,
+    1825, by Lafayette, who was then visiting America, when Webster
+    pronounced the oration. The monument was completed, and June
+    17, 1843, was dedicated, Webster again delivering the
+    oration.</p>
+
+    <p><b>THE SEVEN WISE MEN OF GREECE.</b>&mdash;The names
+    generally given are Solon, Chilo, Pittacus, Bias, Periander (in
+    place of whom some give Epimenides), Cleobulus, and Thales.
+    They were the authors of the celebrated mottoes inscribed in
+    later days in the Delphian Temple. These mottoes were as
+    follows:</p>
+
+    <p class="i6">"Know thyself."&mdash;Solon.</p>
+
+    <p class="i6">"Consider the end."&mdash;Chilo.</p>
+
+    <p class="i6">"Know thy opportunity."&mdash;Pittacus.</p>
+
+    <p class="i6">"Most men are bad."&mdash;Bias.</p>
+
+    <p class="i6">"Nothing is impossible to
+    industry."&mdash;Periander.</p>
+
+    <p class="i6">"Avoid excesses."&mdash;Cleobulus.</p>
+
+    <p class="i6">"Suretyship is the precursor of
+    ruin."&mdash;Thales.</p>
+
+    <p><b>FIRST STEAMBOAT ON THE MISSISSIPPI.</b>&mdash;Nicholas J.
+    Roosevelt was the first to take a steamboat down the great
+    river. His boat was built at Pittsburgh, in the year 1811,
+    under an arrangement with Fulton and Livingston, from Fulton's
+    plans. It was called the "New Orleans," was about 200 tons
+    burden, and was propelled by a stern-wheel, assisted, when the
+    wind was favorable, by sails carried on two masts. The hull was
+    138 feet long, 30 feet beam, and the cost of the whole,
+    including engines, was about $40,000. The builder, with his
+    family, an engineer, a pilot, and six "deck hands," left
+    Pittsburgh in October, 1811, reaching Louisville in about
+    seventy hours (steaming about ten miles an hour), and New
+    Orleans in fourteen days, steaming from Natchez.</p>
+
+    <p><b>THE EXPLORATIONS OF FREMONT.</b>&mdash;- Among the
+    earliest efforts of Fremont, after he had tried and been
+    sickened by the sea, were his experiences as a surveyor and
+    engineer on railroad lines from Charleston to Augusta, Ga., and
+    Charleston to Cincinnati. Then he accompanied an army
+    detachment on a military reconnoissance of the mountainous
+    Cherokee country in Georgia, North Carolina and Tennessee, made
+    in the depth of winter. In 1838-9 he accompanied M. Nicollet in
+    explorations of the country between the Missouri and the
+    British line, and his first detail of any importance, after he
+    had been commissioned by President Van Buren, was to make an
+    examination of the river Des Moines, then on the Western
+    frontier. In 1841 he projected his first trans-continental
+    expedition, and left Washington May 2, 1842, and accomplished
+    the object of his trip, examined the South Pass, explored the
+    Wind River mountains, ascended in August, the highest peak of
+    that range, now known as Fremont's Peak, and returned, after an
+    absence of four months. His report of the expedition attracted
+    great attention in the United States and abroad. Fremont began
+    to plan another and a second expedition. He determined to
+    extend his explorations across the continent; and in May, 1843,
+    commenced his journey with thirty-nine men, and September 6,
+    after traveling over 1,700 miles, arrived at the Great Salt
+    Lake; there made some important discoveries, and then pushed
+    <span class="pagenum"><a name="page54"
+       id="page54"></a>[pg 54]</span> the upper Columbia, down
+       whose valley he proceeded to Fort Vancouver, near its mouth.
+       On Nov. 10, he set out to return East, selecting a
+       southeasterly course, leading from the lower part of the
+       Columbia to the upper Colorado, through an almost unknown
+       region, crossed by high and rugged mountains. He and his
+       party suffered incredible hardships in crossing from the
+       Great Basin to Sutter's Fort on the Sacramento; started from
+       there March 24, proceeded southward, skirted the western
+       base of the Sierra Nevada, crossed that range through a gap,
+       entered the Great Basin; again visited the Great Salt Lake,
+       from which they returned through the South Pass to Kansas,
+       in July, 1844, after an absence of fourteen months. In the
+       spring of 1845 Fremont set out on a third expedition to
+       explore the Great Basin and the maritime region of Oregon
+       and California; spent the summer examining the headwaters of
+       the rivers whose springs are in the grand divide of the
+       continent; in October camped on the shores of the Great Salt
+       Lake: proceeded to explore the Sierra Nevada, which he again
+       crossed in the dead of winter; made his way into the Valley
+       of the San Joaquin; obtained permission, at Monterey, from
+       the Mexican authorities there, to proceed with his
+       expedition, which permission was almost immediately revoked,
+       and Fremont peremptorily ordered to leave the country
+       without delay, but he refused, and a collision was imminent,
+       but was averted, and Fremont proceeded toward San Joaquin.
+       Near Tlamath Lake, Fremont met, May 9, 1846, a party in
+       search of him, with dispatches from Washington, ordering him
+       to watch over the interests of the United States in
+       California, as there was reason to believe that province
+       would be transferred to Great Britain. He at once returned
+       to California; General Castro was already marching against
+       our settlements; the settlers rose in arms, flocked to
+       Fremont's camp, and, with him as leader, in less than a
+       month, all Northern California was freed from Mexican
+       authority; and on July 4 Fremont was elected Governor of
+       California by the American settlers. Later came the conflict
+       between Commodore Stockton and General Kearney; and Fremont
+       resigned his commission as Lieutenant-Colonel, to which he
+       had been promoted. In October, 1848, he started across the
+       continent on a fourth expedition, outfitted at his own
+       expense, to find a practicable route to California. In
+       attempting to cross the great Sierra, covered with snow, his
+       guide lost his way, and the party encountered horrible
+       suffering from cold and hunger, a portion of them being
+       driven to cannibalism; he lost all his animals (he had 120
+       mules when he started), and one-third of his men (he had
+       thirty-three) perished, and he had to retrace his steps to
+       Santa Fe. He again set out, with thirty men, and, after a
+       long search, discovered a secure route, which led to the
+       Sacramento, where he arrived in the spring of 1840. He led a
+       fifth expedition across the continent in 1853, at his own
+       expense, and found passes through the mountains in the line
+       of latitude 38 deg., 39 min., and reached California after
+       enduring great hardships; for fifty days his party lived on
+       horse-flesh, and for forty-eight hours at a time without
+       food of any kind. These are the barest outlines of five
+       expeditions of which many volumes have been written, but
+       will hint at Fremont's work in the West which entitled him
+       to the name of the "Pathfinder."</p>
+
+    <p><b>CHINESE PROVERBS.</b>&mdash;The Chinese are indeed
+    remarkably fond of proverbs. They not only employ them in
+    conversation&mdash;and even to a greater degree than the
+    Spaniards, who are noted among Europeans for the number and
+    excellence of their proverbial sayings&mdash;but they have a
+    practice of adorning their reception rooms with these
+    sententious bits of wisdom, inscribed on decorated scrolls or
+    embroidered on rich crapes and brocades. They carve them on
+    door-posts and pillars, and emblazon them on the walls and
+    ceilings in gilt letters. The following are a few specimens of
+    this sort of literature: As a sneer at the use of unnecessary
+    force to crush a contemptible enemy, they say: "He rides a
+    fierce dog to catch a lame rabbit." Similar to this is another,
+    "To use a battle-ax to cut off a hen's head." They say of
+    wicked associates: "To cherish a bad man is like nourishing a
+    tiger; if not well-fed he will devour you." Here are several
+    others mingling wit with wisdom: "To instigate a villain to do
+    wrong is like teaching a monkey to climb trees;" "To catch fish
+    and throw away the net," which recalls our saying, "Using the
+    cat's paw to pull the chestnuts out of the fire;" "To climb a
+    tree to catch a fish" is to talk much to no purpose; "A
+    superficial scholar is a sheep dressed in a tiger's skin;" "A
+    cuckoo in a magpie's nest," equivalent to saying, "he is
+    enjoying another's labor without compensation;" "If the blind
+    lead the blind they will both fall into the pit;" "A fair wind
+    raises no storm;" "Vast chasms can be filled, but the heart of
+    man is never satisfied;" "The body may be healed, but the mind
+    is incurable;" "He seeks the ass, and lo! he sits upon him;"
+    "He who looks at the sun is dazzled; he who hears the thunder
+    is deafened." i. e., do not come too near the powerful;
+    "Prevention is better than cure;" "Wine and good dinners make
+    abundance of friends, but in adversity not one of them is to be
+    found." "Let every man sweep the snow from before his own door,
+    and not trouble himself about the frost on his neighbor's
+    tiles." The following one is a gem of moral wisdom: "Only
+    correct yourself on the same principle that you correct others,
+    and excuse others on the same principles on which you excuse
+    yourself." "Better not be, than be nothing." "One thread does
+    not make a rope; one swallow does not make a summer."
+    "Sensuality is the chief of sins, filial duty the best of
+    acts." "The horse's back is not so safe us the
+    buffalo's"&mdash;the former is used by the politician, the
+    latter by the farmer. "Too much lenity multiplies crime." "If
+    you love your son give him plenty of the rod; if you hate him
+    cram him with dainties." "He is my teacher who tells me my
+    faults, he my enemy who speaks my virtues." Having a wholesome
+    dread of litigation, they say of one who goes to law, "He sues
+    a flea to catch a bite." Their equivalent for our "coming out
+    at the little end of the horn" is, "The farther the rat creeps
+    up (or into) the cow's horn, the narrower it grows." The truth
+    of their saying that "The fame of good deeds does not leave a
+    man's door, but his evil acts are known a thousand miles off,"
+    is illustrated in our own daily papers every morning. Finally,
+    we close this list with a Chinese proverb which should be
+    inscribed on the lintel of every door in Christendom: "The
+    happy-hearted man carries joy for all the household."</p>
+
+    <p><b>MASON AND DIXON'S LINE.</b>&mdash;Mason and Dixon's line
+    is the concurrent State line of Maryland and Pennsylvania. It
+    is named after two eminent astronomers and <ins class="correction"
+    title="Transcriber's Note: The original text reads 'mathemeticians'.">
+    mathematicians</ins>,
+    Charles Mason and Jeremiah Dixon, who were sent out from
+    England to run it. They completed the survey between 1703 and
+    1707, excepting thirty-six miles surveyed in 1782 by Colonel
+    Alex. McLean and Joseph Neville. It is in the latitude of 39
+    deg. 43 min. 26.3 sec.</p>
+
+    <p><b>GREAT FIRES OF HISTORY.</b>&mdash;The loss of life and
+    property in the willful destruction by fire and sword of the
+    principal cities of ancient history&mdash;Nineveh, Babylon,
+    Persepolis, Carthage, Palmyra, and many others&mdash;is largely
+    a matter of conjecture. The following is a memorandum of the
+    chief conflagrations of the current era:</p>
+
+    <p>In 64, A. D., during the reign of Nero, a terrible fire
+    raged in Rome for eight days, destroying ten of the fourteen
+    wards. The loss of life and destruction of property is not
+    known.</p><span class="pagenum"><a name="page55"
+    id="page55"></a>[pg 55]</span>
+
+    <p>A. D., Jerusalem was taken by the Romans and a large part of
+    it given to the torch, entailing an enormous destruction of
+    life and property.</p>
+
+    <p>In 1106 Venice, then a city of immense opulence, was almost,
+    wholly consumed by a fire, originating in accident or
+    incendiarism.</p>
+
+    <p>In 1212 the greater part of London was burned.</p>
+
+    <p>In 1606 what is known as the Great Fire of London raged in
+    the city from September 2 to 6, consuming 13,200 houses, with
+    St. Paul's Church, 86 parish churches, 6 chapels, the Guild
+    Hall, the Royal Exchange, the Custom House, 52 companies halls,
+    many hospitals, libraries and other public edifices. The total
+    destruction of property was estimated at $53,652,500. Six lives
+    were lost, and 436 acres burnt over.</p>
+
+    <p>In 1679 a fire in Boston burned all the warehouses, eighty
+    dwellings, and vessels in the dock-yards; loss estimated at
+    $1,000,000.</p>
+
+    <p>In 1700 a large part of Edinburgh was burned; loss unknown.
+    In 1728 Copenhagen was nearly destroyed; 1,650 houses
+    burned.</p>
+
+    <p>In 1736 a fire in St. Petersburg burned 2,000 houses.</p>
+
+    <p>In 1729 a fire in Constantinople destroyed 12,000 houses,
+    and 7,000 people perished. The same city suffered a
+    conflagration in 1745, lasting five days; and in 1750 a series
+    of three appalling fires: one in January, consuming 10,000
+    houses; another in April destroying property to the value of
+    $5,000,000, according to one historian, and according to
+    another, $15,000,000; and in the latter part of the year
+    another, sweeping fully 10,000 houses more out of existence. It
+    seemed as if Constantinople was doomed to utter
+    annihilation.</p>
+
+    <p>In 1751 a fire in Stockholm destroyed 1,000 houses and
+    another fire in the same city in 1759 burned 250 houses with a
+    loss of $2,420,000.</p>
+
+    <p>In 1752 a fire in Moscow swept away 18,000 houses, involving
+    an immense loss.</p>
+
+    <p>In 1758 Christiania suffered a loss of $1,250,000 by
+    conflagration. In 1760 the Portsmouth (England) dock yards were
+    burned, with a loss of $2,000,000.</p>
+
+    <p>In 1764 a fire in Konigsburg, Prussia, consumed the public
+    buildings, with a loss of $3,000,000; and in 1769 the city was
+    almost totally destroyed.</p>
+
+    <p>In 1763 a fire in Smyrna destroyed 2,600 houses, with a loss
+    of $1,000,000; in 1772 a fire in the same city carried off
+    3,000 dwellings and 3,000 to 4,000 shops, entailing a loss of
+    $20,000,000; and in 1796 there were 4,000 shops, mosques,
+    magazines, etc., burned.</p>
+
+    <p>In 1776, six days after the British seized the city, a fire
+    swept off all the west side of New York city, from Broadway to
+    the river.</p>
+
+    <p>In 1771 a fire in Constantinople burned 2,500 houses;
+    another in 1778 burned 2,000 houses; in 1782 there were 600
+    houses burned in February, 7,000 in June, and on August 12
+    during a conflagration that lasted three days, 10,000 houses,
+    50 mosques, and 100 corn-mills, with a loss of 100 lives. Two
+    years later a fire, on March 13, destroyed two-thirds of Pera,
+    the loveliest suburb of Constantinople, and on August 5 a fire
+    in the main city, lasting twenty-six hours, burned 10,000
+    houses. In this same fire-scourged city, in 1791, between March
+    and July, there were 32,000 houses burned, and about as many
+    more in 1795; and in 1799 Pera was again swept with fire, with
+    a loss of 13,000 houses, including many buildings of great
+    magnificence.</p>
+
+    <p>In 1784 a fire and explosion in the dock yards, Brest,
+    caused a loss of $5,000,000.</p>
+
+    <p>But the greatest destruction of life and property by
+    conflagration, of which the world has anything like accurate
+    records, must be looked for within the current century. Of
+    these the following is a partial list of instances in which the
+    loss of property amounted to $3,000,000 and upward:</p>
+
+    <table summary="Loss of Property in Fires">
+        <tr>
+            <th>Dates&mdash;</th>
+
+            <th>Cities</th>
+
+            <th align="right">Property destroyed.</th>
+        </tr>
+
+        <tr>
+            <td>1802&mdash;</td>
+
+            <td>Liverpool</td>
+
+            <td align="right">$5,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1803&mdash;</td>
+
+            <td>Bombay</td>
+
+            <td align="right">3,000,600</td>
+        </tr>
+
+        <tr>
+            <td>1805&mdash;</td>
+
+            <td>St. Thomas</td>
+
+            <td align="right">30,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1808&mdash;</td>
+
+            <td>Spanish Town</td>
+
+            <td align="right">7,500,000</td>
+        </tr>
+
+        <tr>
+            <td>1812&mdash;</td>
+
+            <td>Moscow, burned five days; 30,800 houses
+            destroyed</td>
+
+            <td align="right">150,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1816&mdash;</td>
+
+            <td>Constantinople, 12,000 dwellings, 3,000 shops</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1820&mdash;</td>
+
+            <td>Savannah</td>
+
+            <td align="right">4,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1822&mdash;</td>
+
+            <td>Canton nearly destroyed</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1828&mdash;</td>
+
+            <td>Havana, 350 houses</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1835&mdash;</td>
+
+            <td>New York ("Great Fire")</td>
+
+            <td align="right">15,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1837&mdash;</td>
+
+            <td>St. Johns, N. B.</td>
+
+            <td align="right">5,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1838&mdash;</td>
+
+            <td>Charleston, 1,158 buildings</td>
+
+            <td align="right">3,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1841&mdash;</td>
+
+            <td>Smyrna, 12,000 houses</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1842&mdash;</td>
+
+            <td>Hamburg, 4,219 buildings, 100 lives lost</td>
+
+            <td align="right">35,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1845&mdash;</td>
+
+            <td>New York, 35 persons killed</td>
+
+            <td align="right">7,500,000</td>
+        </tr>
+
+        <tr>
+            <td>1845&mdash;</td>
+
+            <td>Pittsburgh, 1,100 buildings</td>
+
+            <td align="right">10,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1845&mdash;</td>
+
+            <td>Quebec, May 28, 1,650 dwellings</td>
+
+            <td align="right">3,750,000</td>
+        </tr>
+
+        <tr>
+            <td>1845&mdash;</td>
+
+            <td>Quebec, June 28, 1,300 dwellings</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1846&mdash;</td>
+
+            <td>St. Johns, Newfoundland</td>
+
+            <td align="right">5,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1848&mdash;</td>
+
+            <td>Constantinople, 2,500 buildings</td>
+
+            <td align="right">15,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1848&mdash;</td>
+
+            <td>Albany, N. Y., 600 houses</td>
+
+            <td align="right">3,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1849&mdash;</td>
+
+            <td>St. Louis</td>
+
+            <td align="right">3,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1851&mdash;</td>
+
+            <td>St. Louis, 2,500 buildings</td>
+
+            <td align="right">11,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1851&mdash;</td>
+
+            <td>St. Louis, 500 buildings</td>
+
+            <td align="right">3,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1851&mdash;</td>
+
+            <td>San Francisco, May 4 and 5, many lives lost</td>
+
+            <td align="right">10,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1851&mdash;</td>
+
+            <td>San Francisco, June</td>
+
+            <td align="right">3,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1852&mdash;</td>
+
+            <td>Montreal, 1,200 buildings</td>
+
+            <td align="right">5,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1861&mdash;</td>
+
+            <td>Mendoza destroyed by earthquake and fire, 10,000
+            lives lost</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1862&mdash;</td>
+
+            <td>St. Petersburg</td>
+
+            <td align="right">5,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1802&mdash;</td>
+
+            <td>Troy, N. Y., nearly destroyed</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1862&mdash;</td>
+
+            <td>Valparaiso almost destroyed</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1864&mdash;</td>
+
+            <td>Novgorod, immense destruction of property</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1865&mdash;</td>
+
+            <td>Constantinople, 2,800 buildings burned</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1806&mdash;</td>
+
+            <td>Yokohama, nearly destroyed</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1865&mdash;</td>
+
+            <td>Carlstadt, Sweden, all consumed but Bishop's
+            residence, hospital and jail; 10 lives lost</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1866&mdash;</td>
+
+            <td>Portland, Me., half the city</td>
+
+            <td align="right">11,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1866&mdash;</td>
+
+            <td>Quebec, 2,500 dwellings, 17 churches</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1870&mdash;</td>
+
+            <td>Constantinople, Pera, suburb</td>
+
+            <td align="right">26,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1871&mdash;</td>
+
+            <td>Chicago&mdash;250 lives lost, 17,430 buildings
+            burned, on 2,124 acres</td>
+
+            <td align="right">192,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1871&mdash;</td>
+
+            <td>Paris, fired by the Commune</td>
+
+            <td align="right">160,000,000</td>
+        </tr>
+
+        <tr>
+            <td>1872&mdash;</td>
+
+            <td>Boston</td>
+
+            <td align="right">75,000.000</td>
+        </tr>
+
+        <tr>
+            <td>1873&mdash;</td>
+
+            <td>Yeddo, 10,000 houses</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td>1877&mdash;</td>
+
+            <td>Pittsburgh, caused by riot</td>
+
+            <td align="right">3,260,000</td>
+        </tr>
+
+        <tr>
+            <td>1877&mdash;</td>
+
+            <td>St. Johns, N. B., 1,650 dwellings, 18 lives
+            lost</td>
+
+            <td align="right">12,500,000</td>
+        </tr>
+    </table>
+
+    <p>From the above it appears that the five greatest fires on
+    record, reckoned by destruction of property, are:</p>
+
+    <table summary="Five greatest fires"
+           width="80%">
+        <tr>
+            <td>Chicago fire, of Oct. 8 and 9, 1871</td>
+
+            <td align="right">$192,000,000</td>
+        </tr>
+
+        <tr>
+            <td>Paris fires, of May, 1871</td>
+
+            <td align="right">160,000,000</td>
+        </tr>
+
+        <tr>
+            <td>Moscow fire, of Sept. 14-19, 1812</td>
+
+            <td align="right">150,000,000</td>
+        </tr>
+
+        <tr>
+            <td>Boston fire, Nov. 9-10, 1872</td>
+
+            <td align="right">75,000.000</td>
+        </tr>
+
+        <tr>
+            <td>London fire, Sept. 2-6, 1666</td>
+
+            <td align="right">53,652,500</td>
+        </tr>
+
+        <tr>
+            <td>Hamburg fire, May 5-7, 1842</td>
+
+            <td align="right">35,000,000</td>
+        </tr>
+    </table><span class="pagenum"><a name="page56"
+       id="page56"></a>[pg 56]</span>
+
+    <p>Taking into account, with the fires of Paris and Chicago,
+    the great Wisconsin and Michigan forest fires of 1871, in which
+    it is estimated that 1,000 human beings perished and property
+    to the amount of over $3,000,000 was consumed, it is plain that
+    in the annals of conflagrations that year stands forth in
+    gloomy pre-eminence.</p>
+
+    <p><b>WEALTH OF THE UNITED STATES PER CAPITA.</b>&mdash;The
+    following statistics represent the amount of taxable property,
+    real and personal, in each State and Territory, and also the
+    amount per capita:</p>
+
+    <table summary="WEALTH OF THE UNITED STATES PER CAPITA."
+           cellpadding="2"
+           align="center">
+        <tr>
+            <td></td>
+
+            <td align="center">Total:</td>
+
+            <td align="right">Per capita.</td>
+        </tr>
+
+        <tr>
+            <td>Maine:</td>
+
+            <td align="right">$235,978,716:</td>
+
+            <td align="right">$362.09</td>
+        </tr>
+
+        <tr>
+            <td>New Hampshire:</td>
+
+            <td align="right">164,755,181:</td>
+
+            <td align="right">474.81</td>
+        </tr>
+
+        <tr>
+            <td>Vermont:</td>
+
+            <td align="right">86,806,755:</td>
+
+            <td align="right">261.24</td>
+        </tr>
+
+        <tr>
+            <td>Massachusetts:</td>
+
+            <td align="right">1,584,756,802:</td>
+
+            <td align="right">888.77</td>
+        </tr>
+
+        <tr>
+            <td>Rhode Island:</td>
+
+            <td align="right">252,536,673:</td>
+
+            <td align="right">913.23</td>
+        </tr>
+
+        <tr>
+            <td>Connecticut:</td>
+
+            <td align="right">327,177,385:</td>
+
+            <td align="right">525.41</td>
+        </tr>
+
+        <tr>
+            <td>New Jersey:</td>
+
+            <td align="right">572,518,361:</td>
+
+            <td align="right">506.06</td>
+        </tr>
+
+        <tr>
+            <td>New York:</td>
+
+            <td align="right">2,651,940,000:</td>
+
+            <td align="right">521.74</td>
+        </tr>
+
+        <tr>
+            <td>Pennsylvania:</td>
+
+            <td align="right">1,683,459,016:</td>
+
+            <td align="right">393.08</td>
+        </tr>
+
+        <tr>
+            <td>Delaware:</td>
+
+            <td align="right">59,951,643:</td>
+
+            <td align="right">408.92</td>
+        </tr>
+
+        <tr>
+            <td>Maryland:</td>
+
+            <td align="right">497,307,675:</td>
+
+            <td align="right">533.07</td>
+        </tr>
+
+        <tr>
+            <td>District of Columbia:</td>
+
+            <td align="right">99,401,787:</td>
+
+            <td align="right">845.08</td>
+        </tr>
+
+        <tr>
+            <td>Virginia:</td>
+
+            <td align="right">308,455,135:</td>
+
+            <td align="right">203.92</td>
+        </tr>
+
+        <tr>
+            <td>West Virginia:</td>
+
+            <td align="right">139,622,705:</td>
+
+            <td align="right">225.75</td>
+        </tr>
+
+        <tr>
+            <td>North Carolina:</td>
+
+            <td align="right">156,100,202:</td>
+
+            <td align="right">111.52</td>
+        </tr>
+
+        <tr>
+            <td>South Carolina:</td>
+
+            <td align="right">153,560,135:</td>
+
+            <td align="right">154.24</td>
+        </tr>
+
+        <tr>
+            <td>Georgia:</td>
+
+            <td align="right">239,472,599:</td>
+
+            <td align="right">155.82</td>
+        </tr>
+
+        <tr>
+            <td>Florida:</td>
+
+            <td align="right">30,938,309:</td>
+
+            <td align="right">114.80</td>
+        </tr>
+
+        <tr>
+            <td>Alabama:</td>
+
+            <td align="right">122,867,228:</td>
+
+            <td align="right">97.32</td>
+        </tr>
+
+        <tr>
+            <td>Mississippi:</td>
+
+            <td align="right">110,628,129:</td>
+
+            <td align="right">97.76</td>
+        </tr>
+
+        <tr>
+            <td>Louisiana:</td>
+
+            <td align="right">100,162,439:</td>
+
+            <td align="right">170.39</td>
+        </tr>
+
+        <tr>
+            <td>Texas:</td>
+
+            <td align="right">320,364,515:</td>
+
+            <td align="right">201.26</td>
+        </tr>
+
+        <tr>
+            <td>Arkansas:</td>
+
+            <td align="right">80,409,364:</td>
+
+            <td align="right">176.71</td>
+        </tr>
+
+        <tr>
+            <td>Kentucky:</td>
+
+            <td align="right">350,563,971:</td>
+
+            <td align="right">212.63</td>
+        </tr>
+
+        <tr>
+            <td>Tennessee:</td>
+
+            <td align="right">211,778,538:</td>
+
+            <td align="right">137.30</td>
+        </tr>
+
+        <tr>
+            <td>Ohio:</td>
+
+            <td align="right">1,534,360,508:</td>
+
+            <td align="right">479.77</td>
+        </tr>
+
+        <tr>
+            <td>Indiana:</td>
+
+            <td align="right">727,815,131:</td>
+
+            <td align="right">367.89</td>
+        </tr>
+
+        <tr>
+            <td>Illinois:</td>
+
+            <td align="right">786,616,394:</td>
+
+            <td align="right">255.24</td>
+        </tr>
+
+        <tr>
+            <td>Michigan:</td>
+
+            <td align="right">517,666,359:</td>
+
+            <td align="right">316.23</td>
+        </tr>
+
+        <tr>
+            <td>Wisconsin:</td>
+
+            <td align="right">438,971,751:</td>
+
+            <td align="right">333.69</td>
+        </tr>
+
+        <tr>
+            <td>Iowa:</td>
+
+            <td align="right">398,671,251:</td>
+
+            <td align="right">245.39</td>
+        </tr>
+
+        <tr>
+            <td>Minnesota:</td>
+
+            <td align="right">258,028,687:</td>
+
+            <td align="right">330.48</td>
+        </tr>
+
+        <tr>
+            <td>Missouri:</td>
+
+            <td align="right">432,795,801:</td>
+
+            <td align="right">245.72</td>
+        </tr>
+
+        <tr>
+            <td>Kansas:</td>
+
+            <td align="right">160,891,689:</td>
+
+            <td align="right">161.52</td>
+        </tr>
+
+        <tr>
+            <td>Nebraska:</td>
+
+            <td align="right">90,585,782:</td>
+
+            <td align="right">200.23</td>
+        </tr>
+
+        <tr>
+            <td>Colorado:</td>
+
+            <td align="right">74,471,693:</td>
+
+            <td align="right">383.22</td>
+        </tr>
+
+        <tr>
+            <td>Nevada:</td>
+
+            <td align="right">29,291,459:</td>
+
+            <td align="right">470.40</td>
+        </tr>
+
+        <tr>
+            <td>Oregon:</td>
+
+            <td align="right">52,522,084:</td>
+
+            <td align="right">300.52</td>
+        </tr>
+
+        <tr>
+            <td>California:</td>
+
+            <td align="right">584,578,036:</td>
+
+            <td align="right">676.05</td>
+        </tr>
+
+        <tr>
+            <td>Arizona.:</td>
+
+            <td align="right">9,270,214:</td>
+
+            <td align="right">229.23</td>
+        </tr>
+
+        <tr>
+            <td>Dakota:</td>
+
+            <td align="right">20,321,530:</td>
+
+            <td align="right">150.33</td>
+        </tr>
+
+        <tr>
+            <td>Idaho:</td>
+
+            <td align="right">6,440,876:</td>
+
+            <td align="right">197.51</td>
+        </tr>
+
+        <tr>
+            <td>Montana:</td>
+
+            <td align="right">18,609,802:</td>
+
+            <td align="right">475.23</td>
+        </tr>
+
+        <tr>
+            <td>New Mexico:</td>
+
+            <td align="right">11,362,406:</td>
+
+            <td align="right">95.04</td>
+        </tr>
+
+        <tr>
+            <td>Utah:</td>
+
+            <td align="right">24,775,279:</td>
+
+            <td align="right">172.09</td>
+        </tr>
+
+        <tr>
+            <td>Washington:</td>
+
+            <td align="right">23,810,603:</td>
+
+            <td align="right">316.98</td>
+        </tr>
+
+        <tr>
+            <td>Wyoming:</td>
+
+            <td align="right">13,621,829:</td>
+
+            <td align="right">655.24</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td align="right">&nbsp;</td>
+
+            <td align="right">&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>Total:</td>
+
+            <td align="right">$16,902,993,543:</td>
+
+            <td align="right">337.00</td>
+        </tr>
+    </table>
+
+    <p><b>TABLE FOR MEASURING AN ACRE.</b>&mdash;To measure an acre
+    in rectangular form is a simple question in arithmetic. One has
+    only to divide the total number of square yards in an acre,
+    4,840, by the number of yards in the known side or breadth to
+    find the unknown side in yards. By this process it appears that
+    a rectangular strip of ground&mdash;</p>
+
+    <p class="i6">&nbsp;&nbsp;5 yards wide by 968 yards long is 1
+    acre.<br />
+    10 yards wide by 484 yards long is 1 acre.<br />
+    20 yards wide by 242 yards long is 1 acre.<br />
+    40 yards wide by 121 yards long is 1 acre.<br />
+    <br />
+    80 yards wide by 60-1/2 yards long is 1 acre.<br />
+    70 yards wide by 69-1/2 yards long is 1 acre.<br />
+    60 yards wide by 80-3/8 yards long is 1 acre.</p>
+
+    <p><b>THE LANGUAGE OF GEMS.</b>&mdash;The language of the
+    various precious stones is as follows:</p>
+
+    <p class="i6">Moss Agate&mdash;Health, prosperity and long
+    life.<br />
+     Amethyst&mdash;Prevents violent passions.<br />
+     Bloodstone&mdash;Courage, wisdom and firmness in
+    affection.<br />
+     Chrysolite&mdash;Frees from evil passions and sadness.<br />
+     Emerald&mdash;Insures true love, discovers false.<br />
+     Diamonds&mdash;Innocence, faith and virgin purity,
+    friends.<br />
+     Garnet&mdash;Constancy and fidelity in every engagement.<br />
+     Opal&mdash;Sharpens the sight and faith of the
+    possessor.<br />
+     Pearl&mdash;Purity; gives clearness to physical and mental
+    sight.<br />
+     Ruby&mdash;Corrects evils resulting from mistaken
+    friendship.<br />
+     Sapphire&mdash;Repentance; frees from enchantment.<br />
+     Sardonyx&mdash;Insures conjugal felicity.<br />
+     Topaz&mdash;Fidelity and friendship; prevents bad
+    dreams.<br />
+     Turquoise&mdash;Insures prosperity in love.</p>
+
+    <p><b>GREAT SALT LAKE AND THE DEAD SEA.</b>&mdash;Great Salt
+    Lake is a shallow body of water, its average depth being but a
+    little more than three feet, while in many parts it is much
+    less. The water is transparent, but excessively salt; it
+    contains about 22 per cent of common salt, slightly mixed with
+    other salts, and forming one of the purest and most
+    concentrated brines in the world. Its specific gravity is 1.17.
+    The water is so buoyant that a man may float in it at full
+    length upon his back, having his head and neck, his legs to the
+    knee, and both arms to the elbow, entirely out of water. If he
+    assumes a sitting posture, with his arms extended, his
+    shoulders will rise above the water. Swimming, however, is
+    difficult as the lower limbs tend to rise above the surface,
+    and the brine is so strong that to swallow even a very little
+    of it will cause strangulation. The waters of the Dead Sea, on
+    the other hand, are nearly black, and contain much sulphur and
+    bitumen, as well as salt. It is also very deep, varying from
+    thirteen feet near the south end of the lake to more than 1,300
+    feet in the northern part. Its buoyancy is quite equal to that
+    of Great Salt Lake, for travelers say that a man can float
+    prone upon the surface for hours without danger of sinking, and
+    in a sitting position is held breast-high above the water.</p>
+
+    <p><b>SOME FAMOUS WAR SONGS.</b>&mdash;The slavery war
+    developed several Union song-writers whose stirring verses have
+    kept on singing themselves since the close of that great
+    struggle. Two among them are best remembered nowadays, both men
+    who wrote the words and composed the music to their own verses.
+    Chicago lays claim to one, Dr. George F. Root, and Boston to
+    the other, Henry C. Work. The song "Marching Through Georgia,"
+    as every one knows, was written in memory of Sherman's famous
+    march from Atlanta to the sea, and words and music were the
+    composition of Henry C. Work, who died not many months ago (in
+    1884). The first stanza is as follows:</p>
+
+    <p class="i6">Bring the good old bugle, boys, we'll sing
+    another song&mdash;<br />
+    Sing it with spirit that will start the world
+    along&mdash;<br />
+    Sing it as we used to sing it, fifty thousand strong,<br />
+    While we were marching through Georgia.</p>
+
+    <p>Chorus&mdash;</p>
+
+    <p class="i6">"Hurrah! hurrah! we bring the jubilee!<br />
+    Hurrah! hurrah! the flag that makes you free!"<br />
+    So we sang the chorus from Atlanta to the sea,<br />
+    While we were marching through Georgia.</p>
+
+    <p>Among the other songs of Work the following are best known:
+    "Kingdom Coming," or "Say, Darkey, Hab You Seen de Massa?"
+    "Babylon is Fallen," "Grafted into
+    <span class="pagenum"><a name="page57"
+       id="page57"></a>[pg 57]</span> Army" and "Corporal
+       Schnapps." This record would be incomplete were we to fail
+       to mention some of the many ringing songs of George F. Root,
+       songs which have made the name of Root famous in thousands
+       upon thousands of households in the West. Some of these
+       songs are: "Battle Cry of Freedom," "Tramp, Tramp, Tramp,"
+       "On, on, on, the Boys Came Marching," "Just Before the
+       Battle, Mother," "Just After the Battle," "Lay Me Down and
+       Save the Flag," "Stand Up for Uncle Sam, My Boys." The well
+       known song, "Wrap the Flag Around Me, Boys," was composed by
+       R. Stewart Taylor, and "When Johnny Cones Marching Home" by
+       Louis Lambert.</p>
+
+    <p><b>THE COST OF ROYALTY IN ENGLAND.</b>&mdash;Her
+    Majesty:</p>
+
+    <table summary="THE COST OF ROYALTY IN ENGLAND."
+           align="center">
+        <tr>
+            <td>Privy purse:</td>
+
+            <td align="right">&pound;60,000</td>
+        </tr>
+
+        <tr>
+            <td>Salaries of household:</td>
+
+            <td align="right">131,260</td>
+        </tr>
+
+        <tr>
+            <td>Expenses of household:</td>
+
+            <td align="right">172,500</td>
+        </tr>
+
+        <tr>
+            <td>Royal bounty, etc.:</td>
+
+            <td align="right">13,200</td>
+        </tr>
+
+        <tr>
+            <td>Unappropriated:</td>
+
+            <td align="right">8,040</td>
+        </tr>
+    </table>
+
+    <table summary="THE COST OF ROYALTY IN ENGLAND. cont."
+           align="center">
+        <tr>
+            <td>&nbsp;</td>
+
+            <td align="right">&pound;385,000</td>
+        </tr>
+
+        <tr>
+            <td>Prince of Wales:</td>
+
+            <td align="right">40,000</td>
+        </tr>
+
+        <tr>
+            <td>Princess of Wales:</td>
+
+            <td align="right">10,000</td>
+        </tr>
+
+        <tr>
+            <td>Crown Princess of Prussia:</td>
+
+            <td align="right">8,000</td>
+        </tr>
+
+        <tr>
+            <td>Duke of Edinburgh:</td>
+
+            <td align="right">25,000</td>
+        </tr>
+
+        <tr>
+            <td>Princess Christian of Schleswig-Holstein:</td>
+
+            <td align="right">6,000</td>
+        </tr>
+
+        <tr>
+            <td>Princess Louise (Marchioness of Lome):</td>
+
+            <td align="right">6,000</td>
+        </tr>
+
+        <tr>
+            <td>Duke of Connaught:</td>
+
+            <td align="right">25,000</td>
+        </tr>
+
+        <tr>
+            <td>Duke of Albany:</td>
+
+            <td align="right">25,000</td>
+        </tr>
+
+        <tr>
+            <td>Duchess of Cambridge:</td>
+
+            <td align="right">6,000</td>
+        </tr>
+
+        <tr>
+            <td>Duchess of Mecklenburg-Strelitz:</td>
+
+            <td align="right">3,000</td>
+        </tr>
+
+        <tr>
+            <td>Duke of Cambridge:</td>
+
+            <td align="right">12,000</td>
+        </tr>
+
+        <tr>
+            <td>Duchess of Teck:</td>
+
+            <td align="right">5,000</td>
+        </tr>
+    </table>
+
+    <p><b>SOME GREAT RIVERS.</b>&mdash;From Haswell's little work
+    for engineers and mechanics the following figures are taken,
+    showing the lengths of the largest rivers on the various
+    continents:</p>
+
+    <table summary="Some Great Rivers."
+           align="center"
+           width="60%">
+        <tr>
+            <td>Name:</td>
+
+            <td align="right">Miles.</td>
+        </tr>
+
+        <tr>
+            <td colspan="2"
+                align="center">EUROPE.</td>
+        </tr>
+
+        <tr>
+            <td>Volga, Russia:</td>
+
+            <td align="right">2,500</td>
+        </tr>
+
+        <tr>
+            <td>Danube:</td>
+
+            <td align="right">1,800</td>
+        </tr>
+
+        <tr>
+            <td>Rhine:</td>
+
+            <td align="right">840</td>
+        </tr>
+
+        <tr>
+            <td>Vistula:</td>
+
+            <td align="right">700</td>
+        </tr>
+
+        <tr>
+            <td colspan="2"
+                align="center">ASIA.</td>
+        </tr>
+
+        <tr>
+            <td>Yeneisy and Selenga:</td>
+
+            <td align="right">3,580</td>
+        </tr>
+
+        <tr>
+            <td>Kiang:</td>
+
+            <td align="right">3,290</td>
+        </tr>
+
+        <tr>
+            <td>Hoang Ho:</td>
+
+            <td align="right">3,040</td>
+        </tr>
+
+        <tr>
+            <td>Amoor:</td>
+
+            <td align="right">2,500</td>
+        </tr>
+
+        <tr>
+            <td>Euphrates:</td>
+
+            <td align="right">1,900</td>
+        </tr>
+
+        <tr>
+            <td>Ganges:</td>
+
+            <td align="right">1,850</td>
+        </tr>
+
+        <tr>
+            <td>Tigris:</td>
+
+            <td align="right">1,160</td>
+        </tr>
+
+        <tr>
+            <td colspan="2"
+                align="center">AFRICA.</td>
+        </tr>
+
+        <tr>
+            <td>Nile:</td>
+
+            <td align="right">3,240</td>
+        </tr>
+
+        <tr>
+            <td>Niger:</td>
+
+            <td align="right">2,400</td>
+        </tr>
+
+        <tr>
+            <td>Gambia:</td>
+
+            <td align="right">1,000</td>
+        </tr>
+
+        <tr>
+            <td colspan="2"
+                align="center">SOUTH AMERICA.</td>
+        </tr>
+
+        <tr>
+            <td>Amazon and Beni:</td>
+
+            <td align="right">4,000</td>
+        </tr>
+
+        <tr>
+            <td>Platte:</td>
+
+            <td align="right">2,700</td>
+        </tr>
+
+        <tr>
+            <td>Rio Madeira:</td>
+
+            <td align="right">2,300</td>
+        </tr>
+
+        <tr>
+            <td>Rio Negro:</td>
+
+            <td align="right">1,650</td>
+        </tr>
+
+        <tr>
+            <td>Orinoco:</td>
+
+            <td align="right">1,600</td>
+        </tr>
+
+        <tr>
+            <td>Uruguay:</td>
+
+            <td align="right">1,100</td>
+        </tr>
+
+        <tr>
+            <td>Magdalena:</td>
+
+            <td align="right">900</td>
+        </tr>
+
+        <tr>
+            <td colspan="2"
+                align="center">NORTH AMERICA.</td>
+        </tr>
+
+        <tr>
+            <td>Mississippi and Missouri:</td>
+
+            <td align="right">4,300</td>
+        </tr>
+
+        <tr>
+            <td>Mackenzie:</td>
+
+            <td align="right">2,800</td>
+        </tr>
+
+        <tr>
+            <td>Rio Bravo:</td>
+
+            <td align="right">2,300</td>
+        </tr>
+
+        <tr>
+            <td>Arkansas:</td>
+
+            <td align="right">2,070</td>
+        </tr>
+
+        <tr>
+            <td>Red River:</td>
+
+            <td align="right">1,520</td>
+        </tr>
+
+        <tr>
+            <td>Ohio and Alleghany:</td>
+
+            <td align="right">1,480</td>
+        </tr>
+
+        <tr>
+            <td>St. Lawrence:</td>
+
+            <td align="right">1,450</td>
+        </tr>
+    </table>
+
+    <p>The figures as to the length of the Nile are estimated. The
+    Amazon, with its tributaries (including the Rio Negro and
+    Madeira), drains an area of 2,330,000 square miles; the
+    Mississippi and Missouri, 1,726,000 square miles; the Yeneisy
+    (or Yenisei, as it is often written) drains about 1,000,000
+    square miles; the Volga, about 500,000. In this group of great
+    rivers the St. Lawrence is the most remarkable. It constitutes
+    by far the largest body of fresh water in the world. Including
+    the lakes and streams, which it comprises in its widest
+    acceptation, the St. Lawrence covers about 73,000 square miles;
+    the aggregate, it is estimated, represents not less than 9,000
+    solid miles&mdash;a mass of water which would have taken upward
+    of forty years to pour over Niagara at the computed rate of
+    1,000,000 cubic feet in a second. As the entire basin of this
+    water system falls short of 300,000 square miles, the surface
+    of the land is only three times that of the water.</p>
+
+    <p><b>HOW THE UNITED STATES GOT ITS LANDS.</b>&mdash;The United
+    States bought Louisiana, the vast region between the
+    Mississippi River, the eastern and northern boundary of Texas
+    (then belonging to Spain), and the dividing ridge of the Rocky
+    Mountains, together with what is now Oregon, Washington
+    Territory, and the western parts of Montana and Idaho, from
+    France for $11,250,000. This was in 1803. Before the principal,
+    interest, and claims of one sort and another assumed by the
+    United States were settled, the total cost of this "Louisiana
+    purchase," comprising, according to French construction and our
+    understanding, 1,171,931 square miles, swelled to $23,500,000,
+    or almost $25 per section&mdash;a fact not stated in
+    cyclopedias and school histories, and therefore not generally
+    understood. Spain still held Florida and claimed a part of what
+    we understood to be included in the Louisiana purchase&mdash;a
+    strip up to north latitude 31&mdash;and disputed our boundary
+    along the south and west, and even claimed Oregon. We bought
+    Florida and all the disputed land east of the Mississippi and
+    her claim to Oregon, and settled our southwestern boundary
+    dispute for the sum of $6,500,000. Texas smilingly proposed
+    annexation to the United States, and this great government was
+    "taken in" December 29, 1845, Texas keeping her public lands
+    and giving us all her State debts and a three-year war (costing
+    us $66,000,000) with Mexico, who claimed her for a runaway from
+    Mexican jurisdiction. This was a bargain that out-yankeed the
+    Yankees, but the South insisted on it and the North submitted.
+    After conquering all the territory now embraced in New Mexico,
+    a part of Colorado, Arizona, Utah, Nevada and California, we
+    paid Mexico $25,000,000 for it&mdash;$15,000,000 for the
+    greater part of it and $10,000,000 for another slice, known as
+    the "Gadsden purchase." In 1867 we bought Alaska from Russia
+    for $7,200,000. All the several amounts above named were paid
+    long ago. As for all the rest of our landed possessions, we
+    took them with us when we cut loose from mother Britain's apron
+    string, but did not get a clear title until we had fought ten
+    years for it&mdash;first in the Revolutionary War, costing us
+    in killed 7,343 reported&mdash;besides the unreported
+    killed&mdash;and over 15,000 wounded, and $135,193,103 in
+    money; afterward in the War of 1812-15, costing us in killed
+    1,877, in wounded 3,737, in money $107,159,003. We have paid
+    everybody but the Indians, the only real owners, and, thanks to
+    gunpowder, sword, bayonet, bad whisky, small-pox, cholera and
+    other weapons of civilization, there are not many of them left
+    to complain. Besides all the beads, earrings, blankets, pots,
+    kettles, brass buttons, etc., given them for land titles in the
+    olden times, we paid them, or the Indian agents, in one way and
+    another, in the ninety years from 1791 to 1881, inclusive,
+    $193,672,697.31, to say nothing of the thousands of lives
+    sacrificed and many millions spent in Indian wars, from the war
+    of King Philip to the last fight with the Apaches.</p>
+
+    <p><b>ILLUSTRIOUS MEN AND WOMEN.</b>&mdash;It is not likely
+    that any two persons would agree as to who are entitled to the
+    first fifty places on the roll of great men and great women.
+    Using "great" in the sense of eminence in their professions, of
+    great military commanders the following are among the chief:
+    Sesostris, the Egyptian conqueror, who is represented as having
+    subdued all Asia to the Oxus and the Ganges, Ethiopia, and a
+    part of Europe; Cyrus the Great; Alexander the Great; Hannibal;
+    Che-Hwanti, who reduced all the kingdoms of China and
+    Indo-China to one empire, and constructed the Great Wall;
+    C&aelig;sar; Genghis Khan, the Tartar chief, who overran all
+    Asia and a <span class="pagenum"><a name="page58"
+       id="page58"></a>[pg 58]</span> part of Europe; Napoleon
+       Bonaparte; Ulysses S. Grant, and General Von Moltke. Among
+       the most illustrious benefactors of mankind, as statesmen,
+       lawgivers and patriots, stand Moses, David, Solon, Numa
+       Pompilius, Zoroaster, Confucius, Justinian, Charlemagne,
+       Cromwell, Washington and Lincoln. Eminent among the
+       philosophers, rhetoricians and logicians stand Socrates,
+       Plato, Aristotle, Seneca, the two Catos, and Lord Bacon;
+       among orators, Pericles, Demosthenes, Cicero, Mirabeau,
+       Burke, Webster and Clay; among poets, Homer, Virgil, Dante,
+       Milton, and Shakespeare; among painters and sculptors,
+       Phidias, Parrhasius, Zenxis, Praxiteles, Scopas, Michael
+       Angelo, Raphael and Rubens; among philanthropists, John
+       Howard; among inventors, Archimedes, Watt, Fulton,
+       Arkwright, Whitney and Morse; among astronomers, Copernicus,
+       Galileo, Tycho Brahe, Newton, La Place and the elder
+       Herschel. Here are sixty names of distinguished men, and yet
+       the great religious leaders, excepting Moses and Zoroaster,
+       have not been named. Among these stand Siddhartha or Buddha,
+       Mahomet, Martin Luther, John Knox and John Wesley. Then the
+       great explorers and geographers of the world have not been
+       noticed, among whom Herodotus, Strabo, Pliny, Vasco de Gama,
+       Columbus and Humboldt barely lead the van.</p>
+
+    <p>Of eminent women there are Seling, wife of the Emperor
+    Hwang-ti, B. C. 2637, who taught her people the art of
+    silk-raising and weaving; Semiramis, the Assyrian Queen;
+    Deborah, the heroic warrior prophetess of the Israelites; Queen
+    Esther, who, with the counsel of her cousin, Mordecai, not only
+    saved the Jews from extermination, but lifted them from a
+    condition of slavery into prosperity and power; Dido, the
+    founder of Carthage; Sappho, the eminent Grecian poetess;
+    Hypatia, the eloquent philosopher; Mary, the mother of Christ;
+    Zenobia, Queen of Palmyra; the mother of St. Augustine;
+    Elizabeth of Hungary; Queen Elizabeth of England; Queen
+    Isabella of Spain; the Empress Maria Theresa; Margaret the
+    Great of Denmark; Catherine the Great of Russia, Queen
+    Victoria; Florence Nightingale; Mme. de Stael: Mrs. Fry, the
+    philanthropist; among authoresses, Mrs. Hemans, Mrs. Sigourney,
+    Mrs. Browning, "George Sand," "George Eliot," and Mrs. Stowe;
+    and among artists, Rosa Bonheur, and our own Harriet
+    Hosmer.</p>
+
+    <p><b>THE SUEZ CANAL.</b>&mdash;The Suez Canal was begun in
+    1,858 and was formally opened in November, 1869. Its cost,
+    including harbors, is estimated at $100,000,000. Its length is
+    100 miles, 75 of which were excavated; its width is generally
+    325 feet at the surface, and 75 feet at the bottom, and its
+    depth 26 feet. The workmen employed were chiefly natives, and
+    many were drafted by the Khedive. The number of laborers is
+    estimated at 30,000. The British government virtually controls
+    the canal as it owns most of the stock.</p>
+
+    <p><b>SENDING VESSELS OVER NIAGARA FALLS.</b>&mdash;There have
+    been three such instances. The first was in 1827. Some men got
+    an old ship&mdash;the Michigan&mdash;which had been used on
+    lake Erie, and had been pronounced unseaworthy. For mere
+    wantonness they put aboard a bear, a fox, a buffalo, a dog and
+    some geese and sent it over the cataract. The bear jumped from
+    the vessel before it reached the rapids, swam toward the shore,
+    and was rescued by some humane persons. The geese went over the
+    falls, and came to the shore below alive, and, therefore,
+    became objects of great interest, and were sold at high prices
+    to visitors at the Falls. The dog, fox, and buffalo were not
+    heard of or seen again. Another condemned vessel, the Detroit,
+    that had belonged to Commodore Perry's victorious fleet, was
+    started over the cataract in the winter of 1841, but grounded
+    about midway in the rapids, and lay there till knocked to
+    pieces by the ice. A somewhat more picturesque instance was the
+    sending over the Canada side of a ship on fire. This occurred
+    in 1837. The vessel was the Caroline, which had been run in the
+    interest of the insurgents in the Canadian rebellion. It was
+    captured by Colonel McNabb, an officer of the Canada militia,
+    and by his orders it was set on fire then cut loose from its
+    moorings. All in flames, it went glaring and hissing down the
+    rapids and over the precipice, and smothered its ruddy blaze in
+    the boiling chasm below. Thia was witnessed by large crowds on
+    both sides of the falls, and was described as a most
+    magnificent sight. Of course there was no one on board the
+    vessel.</p>
+
+    <p><b>OLD TIME WAGES IN ENGLAND.</b>&mdash;The following rates
+    of daily wages "determined" by the Justices of Somerset, in
+    1685, answer this question very fairly. Somerset; being one of
+    the average shires of England. The orthography is conformed to
+    original record:</p>
+
+    <table summary="Old Time Wages in England."
+           align="center">
+        <tr>
+            <th>&nbsp;</th>
+
+            <th>s.</th>
+
+            <th>d.</th>
+        </tr>
+
+        <tr>
+            <td align="left">Mowers per diem, findeing
+            themselves</td>
+
+            <td align="right">1</td>
+
+            <td align="right">2</td>
+        </tr>
+
+        <tr>
+            <td align="left">Mowers at meate and drinke</td>
+
+            <td align="right">0</td>
+
+            <td align="right">7</td>
+        </tr>
+
+        <tr>
+            <td align="left">Men makeing hay per diem, findeing
+            themselves</td>
+
+            <td align="right">0</td>
+
+            <td align="right">10</td>
+        </tr>
+
+        <tr>
+            <td align="left">Men at meate and drinke</td>
+
+            <td align="right">0</td>
+
+            <td align="right">6</td>
+        </tr>
+
+        <tr>
+            <td align="left">Women makeing hay</td>
+
+            <td align="right">0</td>
+
+            <td align="right">7</td>
+        </tr>
+
+        <tr>
+            <td align="left">Women at meate and drinke</td>
+
+            <td align="right">0</td>
+
+            <td align="right">4</td>
+        </tr>
+
+        <tr>
+            <td align="left">Men reapeing corne per diem, findeing
+            themselves</td>
+
+            <td align="right">1</td>
+
+            <td align="right">2</td>
+        </tr>
+
+        <tr>
+            <td align="left">Men reapinge corne at meate and
+            drinke</td>
+
+            <td align="right">0</td>
+
+            <td align="right">8</td>
+        </tr>
+
+        <tr>
+            <td align="left">Moweing an acre of grasse, findeing
+            themselves</td>
+
+            <td align="right">1</td>
+
+            <td align="right">2</td>
+        </tr>
+
+        <tr>
+            <td align="left">Moweing an acre of grasse to hay</td>
+
+            <td align="right">1</td>
+
+            <td align="right">6</td>
+        </tr>
+
+        <tr>
+            <td align="left">Moweing an acre of barley</td>
+
+            <td align="right">1</td>
+
+            <td align="right">1</td>
+        </tr>
+
+        <tr>
+            <td align="left">Reapeinge and bindeinge an acre of
+            wheate</td>
+
+            <td align="right">3</td>
+
+            <td align="right">0</td>
+        </tr>
+
+        <tr>
+            <td align="left">Cuttinge and bindeinge an acre of
+            beanes and hookinge</td>
+
+            <td align="right">2</td>
+
+            <td align="right">0</td>
+        </tr>
+    </table>
+
+    <p>The shilling is about 24 cents and the penny 2 cents.</p>
+
+    <p><b>DECLARATION OF INDEPENDENCE SIGNERS.</b>&mdash;The
+    following is the list of names appended to that famous
+    document, with the colony which each represented in
+    Congress:</p>
+
+    <p>New Hampshire&mdash;Josiah Bartlett; William Whipple,
+    Matthew Thornton.</p>
+
+    <p>Massachusetts&mdash;John Hancock, John Adams, Samuel Adams,
+    Robert Treat Paine.</p>
+
+    <p>Rhode Island&mdash;Elbridge Gerry, Stephen Hopkins, William
+    Ellery.</p>
+
+    <p>Connecticut&mdash;Roger Sherman, Samuel Huntington, William
+    Williams, Oliver Wolcott.</p>
+
+    <p>New York&mdash;William Floyd, Philip Livingston, Francis
+    Lewis, Lewis Morris.</p>
+
+    <p>New Jersey&mdash;Richard Hockton, John Witherspoon, Francis
+    Hopkinson, John Hart, Abraham Clark.</p>
+
+    <p>Pennsylvania&mdash;Robert Morris, Benjamin Rush, Benjamin
+    Franklin, John Morton, George Clymer, James Smith, George
+    Taylor, James Wilson, George Ross.</p>
+
+    <p>Delaware&mdash;Caesar Rodney, George Reed, Thomas
+    McKean.</p>
+
+    <p>Maryland&mdash;Samuel Chase, Thomas Stone, William Paca,
+    Charles Carroll, of Carrollton.</p>
+
+    <p>Virginia&mdash;George Wythe, Richard Henry Lee, Thomas
+    Jefferson, Benjamin Harrison, Thomas Nelson, Jr., Francis
+    Lightfoot Lee, Carter Braxton.</p>
+
+    <p>North Carolina&mdash;William Hooper, Joseph Hewes, John
+    Penn.</p>
+
+    <p>South Carolina&mdash;Edward Rutledge, Thomas Heyward, Jr.,
+    Thomas Lynch, Jr., Arthur Middleton.</p>
+
+    <p>Georgia&mdash;Button Gwinntet, Lyman Hall, George
+    Walton.</p>
+
+    <p><b>LIFE OF ETHAN ALLEN.</b>&mdash;Colonel Ethan Allan was
+    captured in an attack upon Montreal, September 25, 1775. He was
+    sent as prisoner to Great Britain, ostensibly for trial, but in
+    a few months was sent back to America, and
+    <span class="pagenum"><a name="page59"
+       id="page59"></a>[pg 59]</span> in prison ships and jails at
+       Halifax and New York till May 3, 1778, when he was
+       exchanged. During most of his captivity he was treated as a
+       felon and kept heavily ironed, but during 1777 was allowed
+       restricted liberty on parole. After his exchange he again
+       offered his services to the patriot army, but because of
+       trouble in Vermont was put in command of the militia in that
+       State. The British authorities were at that time making
+       especial efforts to secure the allegiance of the Vermonters,
+       and it was owing to Allen's skillful negotiations that the
+       question was kept open until the theater of war was changed,
+       thus keeping the colony on the American side, but avoiding
+       the attacks from the British that would certainly have
+       followed an open avowal of their political preferences.
+       Allen died at Burlington, Vt., February 13, 1789.</p>
+
+    <p><b>BURIAL CUSTOMS.</b>&mdash;Among the early Christians the
+    dead were buried with the face upward and the feet toward the
+    east, in token of the resurrection at the coming again of the
+    Sun of Righteousness. It cannot be said, however, that the
+    custom was first used by the Christians. It was in practice
+    among early pagan nations also, and is regarded as a survival
+    of the ideas of the fire-worshipers. The sun, which was the
+    impersonation of deity to many primitive races, had his home in
+    their mythology in the east, and out of respect for him the
+    dead were placed facing this quarter, among certain tribes
+    always in a sitting posture. It may also be remarked that among
+    other races the position was reversed, the dead body being
+    placed with its feet toward the west, because the region of
+    sunset was the home of the departed spirits.</p>
+
+    <p><b>THE SURRENDER OF LEE TO GRANT.</b>&mdash;The surrender of
+    General Lee was made at the house of a farmer named McLean, in
+    Appomattox village, that house having been selected by General
+    Lee himself at General Grant's request for the interview.
+    General Grant went thither, and was met by General Lee on the
+    threshold. The two went into the parlor of the house, a small
+    room, containing little furnishing but a table and several
+    chairs. About twenty Union officers besides General Grant were
+    present, among them the members of the General's staff. The
+    only Confederate officer with General Lee was Colonel Marshall,
+    who acted as his secretary. General Lee, as well as his aid,
+    was in full uniform, and wore a burnished sword which was given
+    him by the State of Virginia; General Grant was in plain
+    uniform, without a sword. After a brief conversation, relative
+    to the meeting of the two generals while soldiers in Mexico,
+    General Lee adverted at once to the object of the interview by
+    asking on what terms the surrender of his army would be
+    received. General Grant replied that officers and men must
+    become prisoners of war, giving up of course all munitions,
+    weapons and supplies, but that a parole would be accepted.
+    General Lee then requested that the terms should be put in
+    writing, that he might sign them. General Badeau says that
+    while General Grant was writing the conditions of surrender he
+    chanced to look up and his eye caught the glitter of General
+    Lee's sword, and that this sight induced him to insert the
+    provision that the "officers should be allowed to retain their
+    side-arms, horses and personal property." This historian thinks
+    that General Lee fully expected to give up his sword, and that
+    General Grant omitted this from the terms of surrender out of
+    consideration for the feelings of a soldier. Badeau says that
+    General Lee was evidently much touched by the clemency of his
+    adversary in this regard. The Confederate chief now wrote his
+    acceptance of the terms offered and signed them. lie further
+    requested that the cavalry and artillery soldiers might be
+    allowed to retain their horses as well as the officers, to
+    which General Grant consented, and asked that a supply train
+    left at Danville might be allowed to pass on, as his soldiers
+    were without food. The reply of General Grant to this was an
+    order that 25,000 rations should be immediately issued from the
+    commissariat of the National army to the Army of Northern
+    Virginia. The formal papers were now drawn up and signed, and
+    the interview which ended one of the greatest wars of modern
+    times was over.</p>
+
+    <p><b>COLORED POPULATION AT EACH CENSUS.</b>&mdash;The
+    following will show the white and colored population of the
+    United States, from 1790 to 1880, inclusive:</p>
+
+    <table summary="COLORED POPULATION AT EACH CENSUS."
+           width="80%"
+           align="center">
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <th colspan="2">&mdash;&mdash; Colored
+            &mdash;&mdash;</th>
+        </tr>
+
+        <tr align="right">
+            <th align="right">Year</th>
+
+            <th align="center">White.</th>
+
+            <th align="center">Free.</th>
+
+            <th align="center">Slaves.</th>
+        </tr>
+
+        <tr align="right">
+            <td>1790</td>
+
+            <td>3,172,006</td>
+
+            <td>59,527</td>
+
+            <td>697,681</td>
+        </tr>
+
+        <tr align="right">
+            <td>1800</td>
+
+            <td>4,306,446</td>
+
+            <td>108,435</td>
+
+            <td>893,002</td>
+        </tr>
+
+        <tr align="right">
+            <td>1810</td>
+
+            <td>5,862,073</td>
+
+            <td>186,446</td>
+
+            <td>1,191,362</td>
+        </tr>
+
+        <tr align="right">
+            <td>1820</td>
+
+            <td>7,862,166</td>
+
+            <td>223,634</td>
+
+            <td>1,538,022</td>
+        </tr>
+
+        <tr align="right">
+            <td>1830</td>
+
+            <td>10,538,378</td>
+
+            <td>319,599</td>
+
+            <td>2,009,043</td>
+        </tr>
+
+        <tr align="right">
+            <td>1840</td>
+
+            <td>14,195,805</td>
+
+            <td>386,293</td>
+
+            <td>2,487,355</td>
+        </tr>
+
+        <tr align="right">
+            <td>1850</td>
+
+            <td>19,553,068</td>
+
+            <td>434,495</td>
+
+            <td>3,204,313</td>
+        </tr>
+
+        <tr align="right">
+            <td>1860</td>
+
+            <td>26,922,537</td>
+
+            <td>488,070</td>
+
+            <td>3,953,760</td>
+        </tr>
+
+        <tr align="right">
+            <td>1870</td>
+
+            <td>33,589,377</td>
+
+            <td>4,880,009</td>
+
+            <td>None.</td>
+        </tr>
+
+        <tr align="right">
+            <td>1880</td>
+
+            <td>43,402,970</td>
+
+            <td>6,580,973</td>
+
+            <td>None.</td>
+        </tr>
+    </table>
+
+    <p><b>ARCTIC EXPLORATIONS.</b>&mdash;From 1496 to 1857 there
+    were 134 voyages and land journeys undertaken by governments
+    and explorers of Europe and America to investigate the unknown
+    region around the North Pole. Of these, sixty-three went to the
+    northwest, twenty-nine via Behring Straits, and the rest to the
+    northeast or due north. Since 1857 there have been the notable
+    expeditions of Dr. Hayes, of Captain Hall, those of
+    Nordenskjold, and others sent by Germany, Russia and Denmark;
+    three voyages made by James Lament, of the Royal Geographical
+    Society, England, at his own expense; the expeditions of Sir
+    George Nares, of Leigh Smith, and that of the ill-fated
+    Jeannette; the search expeditions of the Tigress, the Juniata,
+    and those sent to rescue Lieutenant Greely; further, all the
+    expeditions fitted out under the auspices of the Polar
+    Commission&mdash;in which the Greely expedition was
+    included&mdash;and a number of minor voyages, making a sum
+    total of some sixty exploring journeys in these twenty-seven
+    years.</p>
+
+    <p><b>THE BATTLE OF WATERLOO.</b>&mdash;The battle of Waterloo
+    was fought June 18, 1815, between the allied British,
+    Netherland and German troops under Wellington and the French
+    under Napoleon. On June 16 Napoleon had attacked the Prussians
+    under Blucher at Ligny and forced them to retreat toward Wavre,
+    and Marshal Noy at the same time attacked the British and Dutch
+    forces at Quatre Bras, but was forced to retire after an
+    engagement of five hours. Napoleon's object, however, which was
+    to prevent a union of the Prussians with Wellington's main
+    army, was partially gained. The latter commander, having
+    learned the next morning of Blucher's repulse, moved on to
+    Waterloo expecting that the Prussian commander, according to
+    previous arrangement, would join him there as speedily as
+    possible. On June 17 Napoleon also moved toward Waterloo with
+    the main body of his army, having directed Marshal Grouchy with
+    34,000 men and ninety-six guns to pursue Blucher's command
+    toward Wavre. Both armies bivouacked on the field of Waterloo,
+    and the next morning Napoleon, confident that Grouchy would
+    prevent the arrival of the Prussians, delayed attack until the
+    ground should become dry, a heavy shower having fallen on the
+    day previous. The forces under Wellington occupied a
+    semi-circular ridge a mile and a half in length, and the French
+    were on an opposite ridge, the two being separated by a valley
+    about 500 yards wide. The plan of Napoleon was to turn the
+    allied left, force it back upon center, and gain possession of
+    the enemy's line of retreat. To draw off Wellington's attention
+    to his right, French troops were sent about 11 o'clock to
+    attack the chateau of Houguemont, which the English had
+    fortified. After a <span class="pagenum"><a name="page60"
+       id="page60"></a>[pg 60]</span> more than two hours this was
+       still in the possession of its defenders. About 1 o'clock a
+       Prussian corps under Bulow was seen approaching on the
+       French right, and Napoleon, finding it necessary to send
+       10,000 men to check their advance, was obliged to change the
+       plan of battle. He therefore ordered a fierce attack upon
+       the allied center. Wellington massed his troops there, and
+       the battle was obstinately maintained for five hours, with
+       varying success to the participants, both commanders hourly
+       expecting re-enforcements. Wellington was waiting for
+       Blucher and Napoleon for Grouchy. The French at last were
+       gaining ground; the allied troops in the center were
+       wavering under Ney's impetuous onslaughts, General Durutte
+       had forced back the left, and Bulow's troops on the right
+       had been forced to yield the position they had taken. Now,
+       however, there were rumors that Blucher's army was
+       approaching and the allies again rallied. At 7 o'clock
+       Napoleon, despairing of the approach of Grouchy, determined
+       to decide the day by a charge of the Old Guard, which had
+       been held in reserve. At this stage the advance of Prussian
+       horse on the allied left forced back General Durutte's
+       troops, and the Old Guard formed in squares to cover this
+       retreat. Ney's division surrounded, made a gallant
+       struggle&mdash;their brave leader still unwounded, though
+       five horses had been shot under him, heading them on foot,
+       sword in hand&mdash;but were forced to give way. The Old
+       Guard held their ground against overwhelming numbers.
+       Finally, when five squares were broken, the Emperor gave the
+       order to "fall back." The cry "The Guard is repulsed" spread
+       consternation through the French army and threatened to turn
+       retreat into precipitate flight. Napoleon, seeing this,
+       reformed the Guard in order to give a rallying point for the
+       fugitives. Failing in this, he declared that he would die
+       within the square, but Marshal Soult hurried him away. The
+       heroic band, surrounded, was bidden to surrender. "The Old
+       Guard dies, but never surrenders" is the reply popularly
+       attributed to General Cambronne, and with the cry of "Vive
+       l'Empereur!" the remnant of the Guard made a last charge
+       upon the enemy and perished almost to a man. The forces of
+       Blucher being now upon the field, the rout of the French was
+       complete, and the Prussians pursued the fleeing troops,
+       capturing guns and men. There is no doubt that the failure
+       of Grouchy to come upon the field caused Napoleon to lose
+       his last great battle. It was subsequently asserted that
+       this marshal was bribed, but there seems to be no real
+       foundation for so base a charge. The trouble was that he had
+       been ordered by Napoleon to follow the Prussians toward
+       Wavre and thought it necessary to follow the strict letter
+       of his instructions. Before he reached the village the main
+       body of the Prussian force was on its way to Waterloo, but
+       one division had been left there to occupy his attention.
+       Engaged in skirmishing with this, he paid no attention to
+       the advice of his subordinate generals who, hearing the
+       terrible cannonading at Waterloo, besought him to go to the
+       aid of the army there. Napoleon believing that he was either
+       holding back Blucher's forces or was hotly pursuing them,
+       did not recall him to the main army, and the decisive battle
+       was lost. Grouchy was summoned before a council of war, but
+       the court declared itself incompetent to decide his case,
+       and nothing further came of it.</p>
+
+    <p><b>OUR NATIONAL CEMETERIES.</b>&mdash;National Cemeteries
+    for soldiers and sailors may be said to have originated in
+    1850, the army appropriation bill of that year appropriating
+    money for a cemetery near the City of Mexico, for the interment
+    of the remains of soldiers who fell in the Mexican War. The
+    remains of Federal soldiers and sailors who fell in the war for
+    the Union have been buried in seventy-eight cemeteries
+    exclusive of those interred elsewhere, a far greater
+    number.</p>
+
+    <p>In the subjoined list are given the names and locations of
+    the National Cemeteries with the number therein buried, known
+    and unknown. We have no means of knowing what cemeteries also
+    contain the bodies of Southern soldiers:</p>
+
+    <table summary="cemetaries"
+           align="center">
+        <tr align="center">
+            <th>&nbsp;</th>
+
+            <th>Known</th>
+
+            <th>Unknown</th>
+        </tr>
+
+        <tr>
+            <td align="left">Cypress Hill, N. Y.</td>
+
+            <td align="right">3,675</td>
+
+            <td align="right">70</td>
+        </tr>
+
+        <tr>
+            <td align="left">Woodlawn, Elmira, N. Y.</td>
+
+            <td align="right">3,096</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td align="left">Beverly, N. J.</td>
+
+            <td align="right">142</td>
+
+            <td align="right">7</td>
+        </tr>
+
+        <tr>
+            <td align="left">Finn's Point, N.J.</td>
+
+            <td align="right">&mdash;&mdash;</td>
+
+            <td align="right">2,644</td>
+        </tr>
+
+        <tr>
+            <td align="left">Gettysburg, Pa.</td>
+
+            <td align="right">1,967</td>
+
+            <td align="right">1,608</td>
+        </tr>
+
+        <tr>
+            <td align="left">Philadelphia, Pa.</td>
+
+            <td align="right">1,880</td>
+
+            <td align="right">28</td>
+        </tr>
+
+        <tr>
+            <td align="left">Annapolis, Md.</td>
+
+            <td align="right">2,289</td>
+
+            <td align="right">197</td>
+        </tr>
+
+        <tr>
+            <td align="left">Antietam, Md.</td>
+
+            <td align="right">2,853</td>
+
+            <td align="right">1,811</td>
+        </tr>
+
+        <tr>
+            <td align="left">London Park, Baltimore, Md.</td>
+
+            <td align="right">1,627</td>
+
+            <td align="right">168</td>
+        </tr>
+
+        <tr>
+            <td align="left">Laurel, Baltimore, Md.</td>
+
+            <td align="right">232</td>
+
+            <td align="right">6</td>
+        </tr>
+
+        <tr>
+            <td align="left">Soldiers' Home, D. C.</td>
+
+            <td align="right">5,313</td>
+
+            <td align="right">288</td>
+        </tr>
+
+        <tr>
+            <td align="left">Battle, D. C.</td>
+
+            <td align="right">13</td>
+
+            <td align="right">&mdash;&mdash;</td>
+        </tr>
+
+        <tr>
+            <td align="left">Grafton, W. Va.</td>
+
+            <td align="right">634</td>
+
+            <td align="right">620</td>
+        </tr>
+
+        <tr>
+            <td align="left">Arlington, Va.</td>
+
+            <td align="right">11,911</td>
+
+            <td align="right">4,349</td>
+        </tr>
+
+        <tr>
+            <td align="left">Alexandria, Va.</td>
+
+            <td align="right">3,434</td>
+
+            <td align="right">124</td>
+        </tr>
+
+        <tr>
+            <td align="left">Ball's Bluff, Va.</td>
+
+            <td align="right">1</td>
+
+            <td align="right">24</td>
+        </tr>
+
+        <tr>
+            <td align="left">Cold Harbor, Va.</td>
+
+            <td align="right">672</td>
+
+            <td align="right">1,281</td>
+        </tr>
+
+        <tr>
+            <td align="left">City Point, Va.</td>
+
+            <td align="right">3,779</td>
+
+            <td align="right">1,374</td>
+        </tr>
+
+        <tr>
+            <td align="left">Culpepper, Va.</td>
+
+            <td align="right">454</td>
+
+            <td align="right">910</td>
+        </tr>
+
+        <tr>
+            <td align="left">Danville, Va.</td>
+
+            <td align="right">1,171</td>
+
+            <td align="right">155</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fredericksburg, Va.</td>
+
+            <td align="right">2,487</td>
+
+            <td align="right">12,770</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fort Harrison, Va.</td>
+
+            <td align="right">239</td>
+
+            <td align="right">575</td>
+        </tr>
+
+        <tr>
+            <td align="left">Glendale, Va.</td>
+
+            <td align="right">233</td>
+
+            <td align="right">961</td>
+        </tr>
+
+        <tr>
+            <td align="left">Hampton, Va.</td>
+
+            <td align="right">4,808</td>
+
+            <td align="right">494</td>
+        </tr>
+
+        <tr>
+            <td align="left">Poplar Grove, Va.</td>
+
+            <td align="right">2,197</td>
+
+            <td align="right">3,993</td>
+        </tr>
+
+        <tr>
+            <td align="left">Richmond, Va.</td>
+
+            <td align="right">841</td>
+
+            <td align="right">5,700</td>
+        </tr>
+
+        <tr>
+            <td align="left">Seven Pines, Va.</td>
+
+            <td align="right">150</td>
+
+            <td align="right">1,208</td>
+        </tr>
+
+        <tr>
+            <td align="left">Staunton, Va.</td>
+
+            <td align="right">233</td>
+
+            <td align="right">520</td>
+        </tr>
+
+        <tr>
+            <td align="left">Winchester, Va.</td>
+
+            <td align="right">2,094</td>
+
+            <td align="right">2,301</td>
+        </tr>
+
+        <tr>
+            <td align="left">Yorktown, Va.</td>
+
+            <td align="right">748</td>
+
+            <td align="right">1,434</td>
+        </tr>
+
+        <tr>
+            <td align="left">Newbern, N. C.</td>
+
+            <td align="right">2,174</td>
+
+            <td align="right">1,077</td>
+        </tr>
+
+        <tr>
+            <td align="left">Raleigh, N. C.</td>
+
+            <td align="right">625</td>
+
+            <td align="right">553</td>
+        </tr>
+
+        <tr>
+            <td align="left">Salisbury, N. C.</td>
+
+            <td align="right">94</td>
+
+            <td align="right">12,032</td>
+        </tr>
+
+        <tr>
+            <td align="left">Wilmington, N. C.</td>
+
+            <td align="right">710</td>
+
+            <td align="right">1,398</td>
+        </tr>
+
+        <tr>
+            <td align="left">Beaufort, S. C.</td>
+
+            <td align="right">4,748</td>
+
+            <td align="right">4,493</td>
+        </tr>
+
+        <tr>
+            <td align="left">Florence, S. C.</td>
+
+            <td align="right">199</td>
+
+            <td align="right">2,799</td>
+        </tr>
+
+        <tr>
+            <td align="left">Andersonville, Ga.</td>
+
+            <td align="right">12,878</td>
+
+            <td align="right">959</td>
+        </tr>
+
+        <tr>
+            <td align="left">Marietta, Ga.</td>
+
+            <td align="right">7,182</td>
+
+            <td align="right">2,963</td>
+        </tr>
+
+        <tr>
+            <td align="left">Barrancas, Fla.</td>
+
+            <td align="right">791</td>
+
+            <td align="right">657</td>
+        </tr>
+
+        <tr>
+            <td align="left">Mobile, Ala.</td>
+
+            <td align="right">751</td>
+
+            <td align="right">112</td>
+        </tr>
+
+        <tr>
+            <td align="left">Corinth, Miss.</td>
+
+            <td align="right">1,788</td>
+
+            <td align="right">3,920</td>
+        </tr>
+
+        <tr>
+            <td align="left">Natchez, Miss.</td>
+
+            <td align="right">308</td>
+
+            <td align="right">2,780</td>
+        </tr>
+
+        <tr>
+            <td align="left">Vicksburg, Miss.</td>
+
+            <td align="right">3,896</td>
+
+            <td align="right">12,704</td>
+        </tr>
+
+        <tr>
+            <td align="left">Alexandria, La.</td>
+
+            <td align="right">534</td>
+
+            <td align="right">772</td>
+        </tr>
+
+        <tr>
+            <td align="left">Baton Rouge, La.</td>
+
+            <td align="right">2,468</td>
+
+            <td align="right">495</td>
+        </tr>
+
+        <tr>
+            <td align="left">Chalmette, La.</td>
+
+            <td align="right">6,833</td>
+
+            <td align="right">5,075</td>
+        </tr>
+
+        <tr>
+            <td align="left">Port Hudson, La.</td>
+
+            <td align="right">590</td>
+
+            <td align="right">3,218</td>
+        </tr>
+
+        <tr>
+            <td align="left">Brownsville, Texas</td>
+
+            <td align="right">1,409</td>
+
+            <td align="right">1,379</td>
+        </tr>
+
+        <tr>
+            <td align="left">San Antonio, Texas</td>
+
+            <td align="right">307</td>
+
+            <td align="right">167</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fayetteville, Ark.</td>
+
+            <td align="right">431</td>
+
+            <td align="right">781</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fort Smith, Ark.</td>
+
+            <td align="right">706</td>
+
+            <td align="right">1,152</td>
+        </tr>
+
+        <tr>
+            <td align="left">Little Rock, Ark.</td>
+
+            <td align="right">3,260</td>
+
+            <td align="right">2,337</td>
+        </tr>
+
+        <tr>
+            <td align="left">Chattanooga, Tenn.</td>
+
+            <td align="right">7,993</td>
+
+            <td align="right">4,903</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fort Donelson, Tenn.</td>
+
+            <td align="right">158</td>
+
+            <td align="right">511</td>
+        </tr>
+
+        <tr>
+            <td align="left">Knoxville, Tenn.</td>
+
+            <td align="right">2,089</td>
+
+            <td align="right">1,040</td>
+        </tr>
+
+        <tr>
+            <td align="left">Memphis, Tenn.</td>
+
+            <td align="right">5,150</td>
+
+            <td align="right">8,817</td>
+        </tr>
+
+        <tr>
+            <td align="left">Nashville, Tenn.</td>
+
+            <td align="right">11,824</td>
+
+            <td align="right">4,692</td>
+        </tr>
+
+        <tr>
+            <td align="left">Pittsburg Landing, Tenn.</td>
+
+            <td align="right">1,229</td>
+
+            <td align="right">2,361</td>
+        </tr>
+
+        <tr>
+            <td align="left">Stone River, Tenn.</td>
+
+            <td align="right">3,820</td>
+
+            <td align="right">2,314</td>
+        </tr>
+
+        <tr>
+            <td align="left">Camp Nelson, Ky.</td>
+
+            <td align="right">2,477</td>
+
+            <td align="right">1,165</td>
+        </tr>
+
+        <tr>
+            <td align="left">Cave Hill, Louisville, Ky.</td>
+
+            <td align="right">3,342</td>
+
+            <td align="right">583</td>
+        </tr>
+
+        <tr>
+            <td align="left">Danville, Ky.</td>
+
+            <td align="right">346</td>
+
+            <td align="right">12</td>
+        </tr>
+
+        <tr>
+            <td align="left">Lebanon, Ky.</td>
+
+            <td align="right">591</td>
+
+            <td align="right">277</td>
+        </tr>
+
+        <tr>
+            <td align="left">Lexington, Ky.</td>
+
+            <td align="right">824</td>
+
+            <td align="right">105</td>
+        </tr>
+
+        <tr>
+            <td align="left">Logan's, Ky.</td>
+
+            <td align="right">345</td>
+
+            <td align="right">366</td>
+        </tr>
+
+        <tr>
+            <td align="left">Crown Hill, Indianapolis, Ind.</td>
+
+            <td align="right">686</td>
+
+            <td align="right">36</td>
+        </tr>
+
+        <tr>
+            <td align="left">New Albany, Ind.</td>
+
+            <td align="right">2,138</td>
+
+            <td align="right">676</td>
+        </tr>
+
+        <tr>
+            <td align="left">Camp Butler, Ill.</td>
+
+            <td align="right">1,007</td>
+
+            <td align="right">355</td>
+        </tr>
+
+        <tr>
+            <td align="left">Mound City, Ill.</td>
+
+            <td align="right">2,505</td>
+
+            <td align="right">2,721</td>
+        </tr>
+
+        <tr>
+            <td align="left">Rock Island, Ill.</td>
+
+            <td align="right">280</td>
+
+            <td align="right">9</td>
+        </tr>
+
+        <tr>
+            <td align="left">Jefferson Barracks, Mo.</td>
+
+            <td align="right">8,569</td>
+
+            <td align="right">2,906</td>
+        </tr>
+
+        <tr>
+            <td align="left">Jefferson City, Mo.</td>
+
+            <td align="right">348</td>
+
+            <td align="right">412</td>
+        </tr>
+
+        <tr>
+            <td align="left">Springfield, Mo.</td>
+
+            <td align="right">845</td>
+
+            <td align="right">713</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fort Leavenworth, Kas.</td>
+
+            <td align="right">821</td>
+
+            <td align="right">913</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fort Scott, Kas.</td>
+
+            <td align="right">388</td>
+
+            <td align="right">161</td>
+        </tr>
+
+        <tr>
+            <td align="left">Keokuk, Iowa</td>
+
+            <td align="right">610</td>
+
+            <td align="right">21</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fort Gibson, I. T.</td>
+
+            <td align="right">212</td>
+
+            <td align="right">2,212</td>
+        </tr>
+
+        <tr>
+            <td align="left">Fort McPherson, Neb.</td>
+
+            <td align="right">149</td>
+
+            <td align="right">291</td>
+        </tr>
+
+        <tr>
+            <td align="left">City of Mexico, Mexico</td>
+
+            <td align="right">254</td>
+
+            <td align="right">750</td>
+        </tr>
+    </table><span class="pagenum"><a name="page61"
+       id="page61"></a>[pg 61]</span>
+
+    <p><b>THE CATACOMBS OF PARIS.</b>&mdash;The so-called catacombs
+    of Paris were never catacombs in the ancient sense of the word,
+    and were not devoted to purposes of sepulture until 1784. In
+    that year the Council of State issued a decree for clearing the
+    Cemetery of the Innocents, and for removing its contents, as
+    well as those of other graveyards, into the quarries which had
+    existed from the earlier times under the city of Paris and
+    completely undermined the southern part of the city. Engineers
+    and workmen were sent to examine the quarries and to prop up
+    their roofs lest the weight of buildings above should break
+    them in. April 7, 1786, the consecration of the catacombs was
+    performed with great solemnity, and the work of removal from
+    the cemeteries was immediately begun. This work was all
+    performed by night; the bones were brought in funeral cars,
+    covered with a pall, and followed by priests chanting the
+    service of the dead, and when they reached the catacombs the
+    bones were shot down the shaft. As the cemeteries were cleared
+    by order of the government, their contents were removed to this
+    place of general deposit, and these catacombs further served as
+    convenient receptacles for those who perished in the
+    revolution. At first the bones were heaped up without any kind
+    of order except that those from each cemetery were kept
+    separate, but in 1810 a regular system of arranging them was
+    commenced, and the skulls and bones were built up along the
+    wall. From the main entrance to the catacombs, which is near
+    the barriers d'Enfer, a flight of ninety steps descends, at
+    whose foot galleries are seen branching in various directions.
+    Some yards distant is a vestibule of octagonal form, which
+    opens into a long gallery lined with bones from floor to roof.
+    The arm, leg and thigh bones are in front, closely and
+    regularly piled, and their uniformity is relieved by three rows
+    of skulls at equal distances. Behind these are thrown the
+    smaller bones. This gallery conducts to several rooms
+    resembling chapels, lined with bones variously arranged. One is
+    called the "Tomb of the Revolution." another the "Tomb of
+    Victims," the latter containing the relics of those who
+    perished in the early period of the revolution and in the
+    "Massacre of September." It is estimated that the remains of
+    3,000,000 human beings lie in this receptacle. Admission to
+    these catacombs has for years been strictly forbidden on
+    account of the unsafe condition of the roof. They are said to
+    comprise an extent of about 3,250,000 square yards.</p>
+
+    <p><b>HISTORY OF THE TELEPHONE.</b>&mdash;The principle of the
+    telephone, that sounds could be conveyed to a distance by a
+    distended wire, was demonstrated by Robert Hook in 1667, but no
+    practical application was made of the discovery until 1821,
+    when Professor Wheatstone exhibited his "Enchanted Lyre," in
+    which the sounds of a music-box were conveyed from a cellar to
+    upper rooms. The first true discoverer of the speaking
+    telephone, however, was Johaun Philipp Reis, a German scientist
+    and professor in the institute at Friedrichsdorf. April 25,
+    1861, Reis exhibited his telephone at Frankfort. This contained
+    all the essential features of the modern telephone, but as its
+    commercial value was not at all comprehended, little attention
+    was paid to it. Reis, after trying in vain to arouse the
+    interest of scientists in his discovery, died in 1874, without
+    having reaped any advantage from it, and there is no doubt that
+    his death was hastened by the distress of mind caused by his
+    continual rebuffs. Meanwhile, the idea was being worked into
+    more practical shape by other persons, Professor Elisha Gray
+    and Professor A.G. Bell, and later by Edison. There is little
+    doubt that Professor Gray's successful experiments considerably
+    antedated those of the others, but Professor Bell was the first
+    to perfect his patent. February 12, 1877, Bell's articulating
+    telephone was tested by experiments at Boston and Salem, Mass.,
+    and was found to convey sounds distinctly from one place to the
+    other, a distance of eighteen miles. This telephone was
+    exhibited widely in this country and in Europe during that
+    year, and telephone companies were established to bring it into
+    general use. Edison's carbon "loud-speaking" telephone was
+    brought out in 1878. It is not worth while to go into details
+    of the suits on the subject of priority of invention. The
+    examiner of patents at Washington, July 21, 1883, decided that
+    Professor Bell was the first inventor, because he was the first
+    to complete his invention and secure a full patent. Since 1878
+    there have been many improvements in the different parts of the
+    telephone, rendering it now nearly perfect in its working.</p>
+
+    <p><b>SECESSION AND READMISSION OF REBEL STATES.</b>&mdash;</p>
+
+    <table align="center"
+           width="80%" summary="SECESSION AND READMISSION OF REBEL STATES.">
+        <tr>
+            <th>&nbsp;</th>
+
+            <th>Seceded.</th>
+
+            <th>Readmitted.</th>
+        </tr>
+
+        <tr>
+            <td align="left">South Carolina</td>
+
+            <td align="right">Dec. 20,1860</td>
+
+            <td align="right">June 11, 1868.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Mississippi</td>
+
+            <td align="right">Jan. 9, 1861</td>
+
+            <td align="right">Feb. 3, 1870.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Alabama</td>
+
+            <td align="right">Jan. 11, 1861</td>
+
+            <td align="right">June 11, 1868.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Florida</td>
+
+            <td align="right">Jan. 11, 1861</td>
+
+            <td align="right">June 11, 1868.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Georgia</td>
+
+            <td align="right">Jan. 19, 1861</td>
+
+            <td align="right">April 20, 1870.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Louisiana</td>
+
+            <td align="right">Jan. 26, 1861</td>
+
+            <td align="right">June 11, 1868.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Texas</td>
+
+            <td align="right">Feb. 1, 1861</td>
+
+            <td align="right">Mar. 15, 1870.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Virginia</td>
+
+            <td align="right">April 16, 1861</td>
+
+            <td align="right">Jan. 15, 1870.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Arkansas</td>
+
+            <td align="right">May 6, 1861</td>
+
+            <td align="right">June 20, 1868.</td>
+        </tr>
+
+        <tr>
+            <td align="left">North Carolina</td>
+
+            <td align="right">May 21, 1861</td>
+
+            <td align="right">June 11, 1868.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Tennessee</td>
+
+            <td align="right">June 24, 1861</td>
+
+            <td align="right">July,
+            &nbsp;&nbsp;&nbsp;&nbsp;1866.</td>
+        </tr>
+    </table>
+
+    <p><b>THE EARTHQUAKE OF 1811-12.</b>&mdash;The earthquake
+    shocks felt on the shores of the Lower Mississippi in the years
+    1811-12 are recorded as among the most remarkable phenomena of
+    their kind. Similar instances where earth disturbances have
+    prevailed, severely and continuously, far from the vicinity of
+    a volcano, are very rare indeed. In this instance, over an
+    extent of country stretching for 300 miles southward from the
+    mouth of the Ohio river, the ground rose and sank in great
+    undulations, and lakes were formed and again drained. The
+    shocks were attended by loud explosions, great
+    fissures&mdash;generally traveling from northeast to southwest,
+    and sometimes more than half a mile in length&mdash;were opened
+    in the earth, and from these openings mud and water were thrown
+    often to the tops of the highest trees. Islands in the
+    Mississippi were sunk, the current of the river was driven back
+    by the rising of its bed, and overflowed the adjacent lands.
+    More than half of New Madrid county was permanently submerged.
+    The inhabitants noticed that these earth movements were
+    sometimes vertical and sometimes horizontal, the former being
+    by far the most serious in their effects. These disturbances
+    ceased March 26, 1812, simultaneously with the great earthquake
+    which destroyed the city of Caracas, South America.</p>
+
+    <p><b>THE DARK DAYS IN NEW ENGLAND.</b>&mdash;On May 19, 1780,
+    there was a remarkable darkening of the sky and atmosphere over
+    a large part of New England, which caused
+    <span class="pagenum"><a name="page62"
+       id="page62"></a>[pg 62]</span> much alarm among those who
+       witnessed it. The darkness began between ten and eleven
+       o'clock on the day named, and continued in some places
+       through the entire day, and was followed by an unusually
+       intense degree of blackness during the ensuing night. This
+       phenomenon extended from the northeastern part of New
+       England westward as far as Albany, and southward to the
+       coast of New Jersey. The most intense and prolonged
+       darkness, however, was confined to Massachusetts, especially
+       to the eastern half of the State. It came up from the
+       southwest, and overhung the country like a pall. It was
+       necessary to light candles in all the houses, and thousands
+       of good people, believing that the end of all things
+       terrestrial had come, betook themselves to religious
+       devotions. One incident of the occasion has been woven into
+       verse with excellent effect by the poet Whittier. The
+       Connecticut Legislature was in session on that day, and as
+       the darkness came on and grew more and more dense, the
+       members became terrified, and thought that the day of
+       judgment had come; so a motion was made to adjourn. At this,
+       a Mr. Davenport arose and said: "Mr. Speaker, it is either
+       the day of judgment, or it is not. If it is not, there is no
+       need of adjourning. If it is, I desire to be found doing my
+       duty. I move that candles be brought and that we proceed to
+       business." Mr. Davenport's suggestion was taken, candles
+       were brought in, and business went on as usual. As to the
+       explanation of this phenomenon, scientists have been much
+       puzzled. It was plain from the falling of the barometer that
+       the air was surcharged with heavy vapor. The darkness then,
+       it might be said, was only the result of a dense fog, but
+       the question of the cause of so remarkable a fog was still
+       unanswered. Omitting this unascertained primary cause, then,
+       Professor Williams, of Harvard College, who subsequently
+       made a thorough investigation of the matter, gave it as his
+       opinion that this unprecedented quantity of vapor had
+       gathered in the air in layers so as to cut off the rays of
+       light, by repeated refraction, in a remarkable degree. He
+       thought that the specific gravity of this vapor must have
+       been the same as that of the air, which caused it to be held
+       so long in suspension in the atmosphere. In this case the
+       extent of the darkness would coincide with the area of the
+       vapor, and it would continue until a change in the gravity
+       of the air caused the vapors to ascend or descend. In some
+       places when the darkness cleared it was as if the vapor was
+       lifted and borne away by the wind like a dark pall, and in
+       others, after a period of intense darkness the atmosphere
+       gradually lightened again. In our day, a phenomenon of this
+       kind would be thoroughly investigated to its most remote
+       possible cause; but then owing to the sparse settlement of
+       the country and the difficulties of travel, the
+       investigation of distant causes could not be made. Large
+       fires may have prevailed that spring in the forests of
+       Western New York and Pennsylvania&mdash;a region then an
+       absolute wilderness&mdash;the smoke of which was borne
+       through the upper regions of the atmosphere, to fall when it
+       came to a locality of less buoyant air, down to the lower
+       strata. We say these fires may have recently preceded this
+       day, and served as its sufficient cause, but we have only
+       presumptive evidence that they did occur. Had Professor
+       Williams entertained a supposition of the previous existence
+       of such fires, he had then no means of verifying it, and
+       long before the advent of railroads and telegraphs, or even
+       of stage lines, the scientific theories of the dark day had
+       passed from the general memory.</p>
+
+    <p><b>A SHORT HISTORY OF THE LIBERTY BELL.</b>&mdash;In 1751
+    the Pennsylvania Assembly authorized a committee to procure a
+    bell for their State House. November 1st of that year an order
+    was sent to London for "a good bell of about 2,000 pounds
+    weight." To this order were added the following directions:
+    "Let the bell be cast by the best workmen and examined
+    carefully before it is shipped, with the following words well
+    shaped in large letters around it, viz.: 'By order of the
+    Assembly of the Province of Pennsylvania, for the State House,
+    in the city of Philadelphia, 1752.' And underneath, 'Proclaim
+    Liberty Through All the Land Unto All the Inhabitants
+    Thereof.&mdash;Levit. xxv. 10.'" In due time, in the following
+    year, the bell reached Philadelphia, but when it was hung,
+    early in 1753, as it was being first rung to test the sound, it
+    cracked without any apparent reason, and it was necessary to
+    have it recast. It was at first thought to be necessary to send
+    it back to England for the purpose, but some "ingenious
+    workmen" in Philadelphia wished to do the casting and were
+    allowed to do so. In the first week of June, 1753, the bell was
+    again hung in the belfry of the State House. On July 4, 1776,
+    it was known throughout the city that the final decision on the
+    question of declaring the colonies independent of Great Britain
+    was to be made by the Continental Congress, in session at the
+    State House. Accordingly the old bellman had been stationed in
+    the belfry on that morning, with orders to ring the bell when a
+    boy waiting at the door of the State House below should signal
+    to him that the bill for independence had been passed. Hour
+    after hour the old man stood at his post. At last, at 2
+    o'clock, when he had about concluded that the question would
+    not be decided on that day at least, the watchman heard a shout
+    from below, and looking down saw the boy at the door clapping
+    his hands and calling at the top of his voice: "Ring! ring!"
+    And he did ring, the story goes, for two whole hours, being so
+    filled with excitement and enthusiasm that he could not stop.
+    When the British threatened Philadelphia, in 1777, the precious
+    bell was taken down and removed to the town of Bethlehem for
+    safety. In 1778 it was returned to the State House and a new
+    steeple built for it. Several years after it cracked, for some
+    unknown reason, under a stroke of the clapper, and its tone was
+    thus destroyed. An attempt was made to restore its tone by
+    sawing the crack wider, but without success. This bell was sent
+    to New Orleans during the winter to be exhibited in the World's
+    Fair there. The Pullman Company gave one of their handsomest
+    cars for the transit. It was in the charge of three custodians
+    appointed by the Mayor of Philadelphia, who did not leave it
+    night or day, and guarded it as fully as possible against
+    accident. A pilot engine preceded the train carrying the bell
+    over the entire route. It left Philadelphia Jan. 24, 1885, and
+    returned in June.</p>
+
+    <p><b>THE ANTARCTIC POLAR REGIONS.</b>&mdash;The climate of the
+    southern polar regions is much more severe than that at the
+    north pole, the icefields extending in degrees nearer the
+    equator from the south than from the north. Within the arctic
+    circle there are tribes of men living on the borders of the icy
+    ocean on both the east and west hemispheres, but within the
+    antarctic all is one dreary, uninhabitable waste. In the
+    extreme north the reindeer and the musk-ox are found in
+    numbers, but not a single land quadruped exists beyond 50
+    degrees of southern latitude. Flowers are seen in summer by the
+    arctic navigator as far as 78 degrees north, but no plant of
+    any description, not even a moss or a lichen, has been observed
+    beyond Cockburn Island, in 64 degrees 12 minutes south
+    latitude. In Spitzbergen, 79 degrees north, vegetation ascends
+    the mountain slopes to a height of 3,000 feet, but on every
+    land within or near the antarctic circle the snow-line descends
+    to the water's edge. The highest latitude ever reached at the
+    south is 78 degrees 10 minutes, while in the north navigators
+    have penetrated to 84 degrees. The reason for this remarkable
+    difference is the predominance of
+    <span class="pagenum"><a name="page63"
+       id="page63"></a>[pg 63]</span> large tracts of land in the
+       northern regions, while in the south is a vast expanse of
+       ocean. In the north continental masses form an almost
+       continuous belt around the icy sea, while in the southern
+       hemisphere the continents taper down into a broad extent of
+       frigid waters. In the north the plains of Siberia and of the
+       Hudson's Bay territories, warmed by the sunbeams of summer,
+       become at that season centers of radiating heat, while the
+       antarctic lands, of small extent, isolated in the midst of a
+       polar ocean and chilled by cold sea winds, act at every
+       season as refrigerators of the atmosphere. Further in the
+       north the cold currents of the polar sea, having but two
+       openings of any estent through which they can convey drift
+       ice, have their chilly influence confined to comparatively
+       narrow limits, but the cold currents of the antarctic seas
+       have scope to branch out freely on all sides and carry their
+       ice even into temperate waters. Finally, at the northern
+       hemisphere, the Gulf Stream conveys warmth even to the
+       shores of Spitzbergen and Nova Zembla, while on the opposite
+       regions of the globe no traces of warm currents have been
+       observed beyond 55 degrees of south latitude.</p>
+
+    <p><b>THE LANGUAGE USED BY CHRIST.</b>&mdash;The language used
+    by Christ was the Aramaic, the dialect of Northern Syria. The
+    Israelites were much in contact with Aram&aelig;an populations,
+    and some words from that tongue became incorporated into the
+    Hebrew at a very early date. At the time of Hezekiah, Aramaic
+    had become the official language of both Judea and Assyria:
+    that is, the language spoken at the courts. After the fall of
+    Samaria the Hebrew inhabitants of Northern Israel were largely
+    carried into captivity, and their place was taken by colonists
+    from Syria, who probably spoke Aramaic as their mother tongue.
+    The fall of the Jewish Kingdom hastened the decay of Hebrew as
+    a spoken language&mdash;not that the captives forgot their own
+    language, as is generally assumed, but after the return to
+    Judea the Jews found themselves, a people few in number, among
+    a large number of surrounding populations using the Aramaic
+    tongue. When the latest books of the Old Testament were
+    written, Hebrew, though still the language of literature, had
+    been supplanted by Aramaic as the language of common life. From
+    that time on the former tongue was the exclusive property of
+    scholars, and has no history save that of a merely literary
+    language.</p>
+
+    <p><b>HOW ANCIENT TEMPLES AND PYRAMIDS WERE
+    BUILT.</b>&mdash;This is beyond modern conjecture, so imperfect
+    is our understanding of the extent of the mechanical knowledge
+    of the ancients. Their appliances are believed to have been of
+    the simplest order, and their implements exceedingly crude, and
+    yet they were able to convey these enormous blocks of stones
+    for vast distances, over routes most difficult, and having
+    accomplished this, to raise them to great height, and fit them
+    in place without the aid of either cement or mortar to cover up
+    the errors of the stonecutter. How all this was done is one of
+    the enigmas of modern science. It has been generally believed
+    that inclined planes of earth were used to enable the workmen
+    to raise the huge stones to their places, the earth being
+    cleared away afterward. But it is possible that the ancients
+    had a more extended knowledge of mechanical powers than we
+    usually give them credit for, and that they made use of
+    machinery very like that employed by moderns for lifting great
+    weights. Large cavities are found in some of the stones in the
+    pyramids, which may have been worn by the foot of a derrick
+    turning in them. That there were enormous numbers of men
+    employed in the building of these ancient structures is well
+    known; these results of their great aggregated strength we see,
+    but they left no record of the means by which this strength was
+    focused and brought most effectually to bear on their mighty
+    tasks.</p>
+
+    <p><b>THE FIRST ATLANTIC CABLE.</b>&mdash;As early as 1842
+    Professor Morse declared a submarine cable connection between
+    America and Europe to be among the possibilities, but no
+    attempt toward this great achievement was made until 1854, when
+    Cyrus Field established a company, which secured the right of
+    landing cables in Newfoundland for fifty years. In 1858
+    soundings between Ireland and Newfoundland were completed,
+    showing a maximum depth of 4,400 meters. Having succeeded in
+    laying a cable between Nova Scotia and Newfoundland, Mr. Field
+    secured the co-operation of English capitalists in his
+    enterprise. The laying of the cable was begun August 7, 1857,
+    from the port of Valencia, Ireland, but on the third day it
+    broke, and the expedition had to return. Early in the following
+    year another attempt was made. The cable was laid from both
+    ends at the same time, was joined in mid-ocean, but in lowering
+    it was broken. Again, in the same year, the attempt was made,
+    and this time connection was successfully made. The first
+    message over the line was sent August 7, 1858. The insulation
+    of this cable, however, was defective, and by September 4th had
+    quite failed. Some time was now spent in experiments, conducted
+    by scientists, to secure a more perfect cable. A new company
+    was formed, and in 1865 the work again began. The Great Eastern
+    was employed to lay the cable, but when it was partly laid
+    serious defects in the line were discovered and in repairing
+    these it broke. The apparatus for recovering the wire proving
+    insufficient the vessel returned to England. A new company,
+    called the Anglo-American, was formed in 1865, and again the
+    Great Eastern was equipped for the enterprise. The plan of the
+    new expedition was not only to lay a new cable, but also to
+    take up the end of the old one and join it to a new piece, thus
+    obtaining a second telegraph line. The vessel sailed from
+    Valencia July 13, 1866, and July 27 the cable was completely
+    laid to Heart's Content, Newfoundland, and a message announcing
+    the fact sent over the wire to Lord Stanley. Queen Victoria
+    sent a message of congratulation to President Buchanan on the
+    28th. September 2d the lost cable of 1865 was recovered and its
+    laying completed at Newfoundland September 8, 1866.</p>
+
+    <p><b>ENGRAVING ON EGGS.</b>&mdash;The art of engraving on eggs
+    is very puzzling to the uninitiated, but in reality it is very
+    simple. It merely consists in writing upon the egg-shell with
+    wax or varnish, or simply with tallow, and then immersing the
+    egg in some weak acid, such, for example, as vinegar, dilute
+    hydrochloric acid, or etching liquor. Wherever the varnish or
+    wax has not protected the shell, the lime of the latter is
+    decomposed and dissolved in the acid, and the writing or
+    drawing remains in relief. In connection with this art a
+    curious incident is told in history. In the month of August,
+    1808, at the time of the Spanish war, there was found in a
+    church in Lisbon an egg, on which was plainly foretold the
+    utter destruction of the French, who then had control of the
+    city. The story of the wonderful prophecy spread through the
+    town, causing the greatest excitement among the superstitious
+    populace, and a general uprising was expected. This, however,
+    the French commander cleverly thwarted by causing a
+    counter-prophecy, directly denying the first, to be engrossed
+    on several hundred eggs, which were then distributed in various
+    parts of the city. The astonished Portuguese did not know what
+    to think of this new phenomenon, but its "numerousness," if we
+    may so call it, caused it to altogether outweigh the influence
+    of the first prediction, and there were no further symptoms of
+    revolt against the French.</p>
+
+    <p><b>CAYENNE PEPPER.</b>&mdash;The name of the plant genus
+    from which cayenne pepper is obtained is capsicum, a name also
+    given to the product of the plant. This genus belongs to
+    <span class="pagenum"><a name="page64"
+       id="page64"></a>[pg 64]</span> the solanace&aelig;, or night
+       shade family, and has no relation to the family
+       piperace&aelig;, which produces the shrub yielding black
+       pepper. The plant which yields cayenne pepper is identical
+       with the common red pepper of our gardens. It is an annual,
+       a native of tropical countries, where it thrives luxuriantly
+       even in the dryest soils, but it is also cultivated in other
+       parts of the world. It grows to the height of two or three
+       feet, and bears a fruit in the shape of a conical pod or
+       seed-vessel, which is green when immature, but bright
+       scarlet or orange when ripe. This pod, with its seeds, has a
+       very pungent taste, and is used when green for pickling, and
+       when ripe and dried is ground to powder to make cayenne
+       pepper, or is used for medicine. This powder has a strongly
+       stimulating effect, and is believed to aid digestion. It is
+       also employed externally to excite the action of the
+       skin.</p>
+
+    <p><b>THE BIG TREES OF CALIFORNIA.</b>&mdash;There are several
+    groves of Big Trees in California, the most famous of which are
+    the Calaveras grove and the Mariposa grove. The Calaveras grove
+    occupies what may be described as a band or belt 3,200 feet
+    long and 700 in width. It is between two slopes, in a
+    depression in the mountains, and has a stream winding through
+    it, which runs dry in the summer time. In this grove the Big
+    Trees number ninety-three, besides a great many smaller ones,
+    which would be considered very large if it were not for the
+    presence of these monarchs of the forest. Several of the Big
+    Trees have fallen since the grove was discovered, one has been
+    cut down, and one had the bark stripped from it to the height
+    116 feet from the ground. The highest now standing is the
+    "Keystone State," 325 feet high and 45 feet in circumference;
+    and the largest and finest is the "Empire State." There are
+    four trees over 300 feet in height, and 40 to 61 feet in
+    circumference. The tree which was cut down occupied five men
+    twenty-two days, which would be at the rate of one man 110
+    days, or nearly four months' work, not counting Sundays. Pump
+    augers were used for boring through the giant. After the trunk
+    was severed from the stump it required five men with immense
+    wedges for three days to topple it over. The bark was eighteen
+    inches thick. The tree would have yielded more than 1,000 cords
+    of four-foot wood and 100 cords of bark, or more than 1,100
+    cords in all. On the stump of the tree was built a house,
+    thirty feet in diameter, which the Rev. A.H. Tevis, an
+    observant traveler, says contains room enough in square feet,
+    if it were the right shape, for a parlor 12x10 feet, a
+    dining-room 10x12, a kitchen 10x12, two bed-rooms 10 feet
+    square each, a pantry 4x8, two clothes-presses 1-1/2 feet deep
+    and 4 feet wide, and still have a little to spare! The Mariposa
+    grove is part of a grant made by Congress to be set apart for
+    public use, resort and recreation forever. The area of the
+    grant is two miles square and comprises two distinct groves
+    about half a mile apart. The upper grove contains 365 trees, of
+    which 154 are over fifteen feet in diameter, besides a great
+    number of smaller ones. The average height of the Mariposa
+    trees is less than that of the Calaveras, the highest Mariposa
+    tree being 272 feet; but the average size of the Mariposa is
+    greater than that of Calaveras. The "Grizzly Giant," in the
+    lower grove, is 94 feet in circumference and 31 feet in
+    diameter; it has been decreased by burning. Indeed, the forests
+    at times present a somewhat unattractive appearance, as, in the
+    past, the Indians, to help them in their hunting, burned off
+    the chaparral and rubbish, and thus disfigured many of these
+    splendid trees by burning off nearly all the bark. The first
+    branch of the "Grizzly Giant" is nearly two hundred feet from
+    the ground and is six feet in diameter. The remains of a tree,
+    now prostrate, indicate that it had reached a diameter of about
+    forty feet and a height of 400 feet; the trunk is hollow and
+    will admit of the passage of three horsemen riding abreast.
+    There are about 125 trees of over forty feet in circumference.
+    Besides these two main groves there are the Tolumne grove, with
+    thirty big trees; the Fresno grove, with over eight hundred
+    spread over an area of two and a half miles long and one to two
+    broad; and the Stanislaus grove, the Calaveras group, with from
+    700 to 800. There should be named in this connection the
+    petrified forest near Calitoga, which contains portions of
+    nearly one hundred distinct trees of great size, scattered over
+    a tract of three or four miles in extent: the largest of this
+    forest is eleven feet in diameter at the base and sixty feet
+    long. It is conjectured that these prostrate giants were
+    silicified by the eruption of the neighboring Mount St. Helena,
+    which discharged hot alkaline waters containing silica in
+    solution. This petrified forest is considered one of the great
+    natural wonders of California.</p>
+
+    <p><b>HISTORY OF THE CITY OF JERUSALEM.</b>&mdash;The earliest
+    name of Jerusalem appears to have been Jebus, or poetically,
+    Salem, and its king in Abraham's time was Melchizedek. When the
+    Hebrews took possession of Canaan, the city of Salem was
+    burned, but the fortress remained in the hands of the Jebusites
+    till King David took it by storm and made it the capital of his
+    kingdom. From that time it was called Jerusalem. During the
+    reigns of David and Solomon it attained its highest degree of
+    power. When ten of the Jewish tribes seceded under Jeroboam
+    they made Shechem (and later Samaria) the capital of their
+    kingdom of Israel, and Jerusalem remained the capital of the
+    smaller but more powerful kingdom of Judah. The city was taken
+    by Shishak, King of Egypt, in 971 B.C., was later conquered and
+    sacked by Joash, King of Israel, and in the time of Ahaz, the
+    King of Syria came against it with a large force, but could not
+    take it. The city was besieged in Hezekiah's reign, by the army
+    of Sennacherib, King of Assyria, but was saved by the sudden
+    destruction of the invading army. After the death of Josiah,
+    the city was tributary for some years to the King of Egypt, but
+    was taken after repeated attempts by the Babylonians under
+    Nebuchadnezzar in 586 B.C., and was left a heap of ruins. The
+    work of rebuilding it began by order of King Cyrus about 538
+    B.C., who allowed the Jewish people who had been carried into
+    captivity to return for this purpose. From this time Jerusalem
+    enjoyed comparative peace for several hundred years and grew to
+    be an important commercial city. When Alexander invaded Syria
+    it submitted to him without resistance. After his death it
+    belonged for a time to Egypt and in 198 B.C., passed with the
+    rest of Judea under the rule of Syria. Antiochus the Great
+    ruled it with mildness and justice, but the tyranny of his son,
+    Antiochus Epiphanes, brought about the revolt, headed by the
+    Maccabees, through which Jerusalem gained a brief independence.
+    In 63 B.C., Pompey the Great took the city, demolished the
+    walls and killed thousands of the people, but did not plunder
+    it. However, nine years later Crassus robbed the temple of all
+    its treasures. The walls were soon after rebuilt under
+    Antipater, the Roman procurator, but when Herod came to rule
+    over the city with the title of King, given him by the Roman
+    Senate, he was resisted and only took possession after an
+    obstinate siege, which was followed by the massacre of great
+    numbers of the people. Herod improved and enlarged the city,
+    and restored the temple on a more magnificent scale than in
+    Solomon's time. Jerusalem is said at this time to have had a
+    population of over 200,000. This period of wealth and
+    prosperity was also rendered most, memorable for Jerusalem by
+    the ministry and crucifixion of Christ. About A.D. 66, the
+    Jews, goaded to desperation by the tyranny of the Romans,
+    revolted, garrisoned Jerusalem, and defeated a Roman army sent
+    against <span class="pagenum"><a name="page65"
+       id="page65"></a>[pg 65]</span> them. This was the beginning
+       of the disastrous war which ended with the destruction of
+       the city. It was taken by Titus, in the year 70, after a
+       long siege, all the inhabitants were massacred, or made
+       prisoners, and the entire city left a heap of ruins. The
+       Emperor Hadrian built on the site of Jerusalem a Roman city,
+       under the name of Elia Capitolina, with a temple of Jupiter,
+       and Jews were forbidden to enter the city under pain of
+       death. Under Constantine it was made a place of pilgrimage
+       for Christians, as the Emperor's mother, Helena, had with
+       much pains located the various sites of events in the
+       history of Christ. The Emperor Julian, on the contrary, not
+       only allowed the Jews to return to their city, but also made
+       an attempt, which ended in failure, to rebuild their temple.
+       In 614 the Persian Emperor Chosroes invaded the Roman
+       empire. The Jews joined his army, and after conquering the
+       northern part of Palestine, the united forces laid siege to
+       and took Jerusalem. The Jews wreaked vengeance on the
+       Christians for what they had been forced to endure, and
+       20,000 people were massacred. The Persians held rule in the
+       city for fourteen years; it was then taken by the Romans
+       again, but in 636 the Caliph Omar beseiged it. After four
+       months the city capitulated. It was under the rule of the
+       Caliphs for 400 years, until the Seljuk Turks in 1077
+       invaded Syria and made it a province of their empire.
+       Christian pilgrims had for many years kept up the practice
+       of visiting the tomb of Christ, as the Caliphs did not
+       interfere with their devotions any further than by exacting
+       a small tribute from each visitor. But the cruelties
+       practiced upon the pilgrims by the Turks were many, and
+       report of them soon roused all Europe to a pitch of
+       indignation, and brought about that series of holy wars,
+       which for a time restored the holy sepulcher into Christian
+       hands. Jerusalem was stormed and taken July 15, 1099, and
+       50,000 Moslems were slaughtered by their wrathful Christian
+       foes. The new sovereignty was precariously maintained until
+       1187, when it fell before the power of Saladin. Jerusalem,
+       after a siege of twelve days, surrendered. Saladin, however,
+       did not put his captives to death, but contented himself
+       with expelling them from the city. Jerusalem passed into the
+       hands of the Franks by treaty, in 1229, was retaken by the
+       Moslems in 1239, once more restored in 1243, and finally
+       conquered in 1244 by a horde of Kharesmian Turks. In 1517
+       Palestine was conquered by Sultan Selin I., and since then
+       has been under the rule of the Ottoman Empire, except for a
+       brief period&mdash;from 1832 to 1840, when it was in the
+       hands of Mahomet Ali Pasha of Egypt, and his son Ibrahim had
+       his seat of government in Jerusalem.</p>
+
+    <p><b>THE BLACK DEATH.</b>&mdash;- This great plague, known as
+    the "Black Death," was the most deadly epidemic ever known. It
+    is believed to have been an aggravated outburst of the Oriental
+    plague, which from the earliest records of history has
+    periodically appeared in Asia and Northern Africa. There had
+    been a visitation of the plague in Europe in 1342; the Black
+    Death, in terrible virulence, appeared in 1348-9; it also came
+    in milder form in 1361-2, and again in 1369. The prevalence and
+    severity of the pestilence during this century is ascribed to
+    the disturbed conditions of the elements that preceded it. For
+    a number of years Asia and Europe had suffered from mighty
+    earthquakes, furious tornadoes, violent floods, clouds of
+    locusts darkening the air and poisoning it with their
+    corrupting bodies. Whether these natural disturbances were the
+    cause of the plague is not certainly known, but many writers on
+    the subject regard the connection as both probable and
+    possible. The disease was brought from the Orient to
+    Constantinople, and early in 1347 appeared in Sicily and
+    several coast towns of Italy. After a brief pause the
+    pestilence broke out at Avignon in January, 1348; advanced
+    thence to Southern France, Spain and Northern Italy. Passing
+    through France and visiting, but not yet ravaging, Germany, it
+    made its way to England, cutting down its first victims at
+    Dorset, in August, 1348. Thence it traveled slowly, reaching
+    London early in the winter. Soon it embraced the entire
+    kingdom, penetrating to every rural hamlet, so that England
+    became a mere pest-house. The chief symptoms of the disease are
+    described as "spitting, in some cases actual vomiting, of
+    blood, the breaking out of inflammatory boils in parts, or over
+    the whole of the body, and the appearance of those dark
+    blotches upon the skin which suggested its most startling name.
+    Some of the victims died almost on the first attack, some in
+    twelve hours, some in two days, almost all within the first
+    three days." The utter powerlessness of medical skill before
+    the disease was owing partly to the physicians' ignorance of
+    its nature, and largely to the effect of the spirit of terror
+    which hung like a pall over men's minds. After some months had
+    passed, the practice of opening the hard boils was adopted,
+    with very good effect, and many lives were thus saved. But the
+    havoc wrought by the disease in England was terrible. It is
+    said that 100,000 persons died in London, nearly 60,000 in
+    Norwich, and proportionate numbers in other cities. These
+    figures seem incredible, but a recent writer, who has spent
+    much time in the investigation of records, asserts that at
+    least half the population, or about 2,500,000 souls, of England
+    perished in this outbreak. The ravages of the pestilence over
+    the rest of the world were no less terrible. Germany is said to
+    have lost 1,244,434 victims; Italy, over half the population.
+    On a moderate calculation, it may be assumed that there
+    perished in Europe during the first appearance of the Black
+    Death, fully 25,000,000 human beings. Concerning the Orient we
+    have less reliable records, but 13,000,000 are said to have
+    died in China, and 24,000,000 in the rest of Asia and adjacent
+    islands. The plague also ravaged Northern Africa, but of its
+    course there little is known. The horrors of that dreadful time
+    were increased by the fearful persecutions visited on the Jews,
+    who were accused of having caused the pestilence by poisoning
+    the public wells. The people rose to exterminate the hapless
+    race, and killed them by fire and torture wherever found. It is
+    impossible for us to conceive of the actual horror of such
+    times.</p>
+
+    <p><b>MIGHTY HAMMERS.</b>&mdash;An authority on scientific
+    subjects give the weights of the great hammers used in the iron
+    works of Europe, and their date of manufacture, as follows: At
+    the Terni Works, Italy, the heaviest hammer weighs 50 tons, and
+    was made in 1873; one at Alexandrovski, Russia, was made the
+    following year of like weight. In 1877, one was finished at
+    Creusot Works, France, weighing 80 tons; in 1885, one at the
+    Cockerill Works, Belgium, of 100 tons, and in 1880, at the
+    Krupp Works, Essen, Germany, one of 150 tons. The latter being
+    the heaviest hammer in the world.</p>
+
+    <p><b>ASSASSINATION OF PRESIDENT GARFIELD.</b>&mdash;July 2,
+    1881, at 9:25 A.M., as President Garfield was entering the
+    Baltimore &amp; Potomac Railroad depot at Washington,
+    preparatory to taking the cars for a two weeks' jaunt in New
+    England, he was fired upon and severely wounded by Charles
+    Jules Guitean, a native of Illinois, but of French descent. The
+    scene of the assassination was the ladies' reception-room at
+    the station. The President and Mr. Blaine, arm in arm, were
+    walking slowly through the aisle between two rows of benches on
+    either side of the room; when Guitean entered by a side door on
+    the left of the gentlemen, passed quickly around the back of
+    the benches till directly behind the President, and fired the
+    shot that struck his arm. Mr. Garfield walked about ten feet to
+    the end of the aisle, and was in the act of turning to face his
+    assailant when the second shot struck him in
+    <span class="pagenum"><a name="page66"
+       id="page66"></a>[pg 66]</span> small of the back, and he
+       fell. The assassin was immediately seized and taken to jail.
+       The wounded president was conveyed in an ambulance to the
+       White House. As he was very faint, the first fear was of
+       internal hemorrhage, which might cause speedy death. But as
+       he rallied in a few hours, this danger was thought to be
+       averted and inflammation was now feared. But as symptoms of
+       this failed to appear, the surgeons in attendance concluded
+       that no important organ had been injured, that the bullet
+       would become encysted and harmless, or might possibly be
+       located and successfully removed. By the 10th of July, the
+       reports were so favorable, that the president's recovery was
+       regarded as certain, and public thanksgivings were offered
+       in several of the States, by order of the governors, for his
+       deliverance. The first check in the favorable symptoms
+       occurred on July 18, and July 23 there was a serious
+       relapse, attended with chills and fever. The wound had been
+       frequently probed but without securing any favorable result.
+       The induction balance was used to locate the ball, and was
+       regarded as a success, though subsequently its indications
+       were known to have been altogether erroneous. The probings,
+       therefore, in what was assumed to be the track of the ball,
+       only increased the unfavorable symptoms. During the entire
+       month of August these reports were alternately hopeful and
+       discouraging, the dangerous indications being generally on
+       the increase. By August 25, his situation was understood to
+       be very critical, though an apparent improvement on the 26th
+       and 28th again aroused hope. At his own earnest desire the
+       president was removed, September 6, to Elberon Park, near
+       Long Branch. N.J., in the hope that the cooler air of the
+       seaside might renew his strength more rapidly. However, the
+       improvement hoped for did not appear. On September 16, there
+       was a serious relapse, with well-marked symptoms of blood
+       poisoning, and September 19, the president died. A
+       post-mortem examination showed that the ball, after
+       fracturing one of the ribs, had passed through the spinal
+       column, fracturing the body of one of the vertebra, driving
+       a number of small fragments of bone into the soft parts
+       adjacent, and lodging below the pancreas, where it had
+       become completely encysted. The immediate cause of death was
+       hemorrhage from one of the small arteries in the track of
+       the ball, but the principal cause was the poisoning of the
+       blood from suppuration.</p>
+
+    <p><b>COINS OF FOREIGN COUNTRIES.</b>&mdash;The following
+    carefullv prepared summary indicates the coins in use in the
+    various countries, taking their names in alphabetical
+    order:</p>
+
+    <p>Argentine Republic&mdash;Gold coins: 20 peso piece, $19.94;
+    10 pesos, $9.97; 5 pesos, $4.98. Silver: 1 peso, 99 cents. The
+    copper coin of the country is the centisimo, 100 of which make
+    a peso or dollar.</p>
+
+    <p>Austria&mdash;Gold coins: 8 gulden piece, $3.86; 4 gulden,
+    $1.93. Silver: Marie Theresa thaler, $1.02; 2 gulden, 96 cents;
+    1 gulden, 48 cents; 1/4 gulden, 12 cents; 20 kreutzer, 10
+    cents; 10 kreutzer, 5 cents. Of the small copper coin current,
+    known as the kreutzer, 100 make a gulden.</p>
+
+    <p>Brazil&mdash;Gold coins: 20 milrei piece, $10.91; 10
+    milreis, $5.45. Silver: 2 milreis, $1.09; 1 milreis, 55 cents;
+    1/2 milreis, 27 cents. The Portuguese rei is used for copper
+    money, worth about 1/8 of a cent.</p>
+
+    <p>Chili&mdash;Gold coin: 10 pesos (or 1 condor), $9.10; 5
+    pesos, $4.55: 2 pesos, $1.82. Silver: 1 peso, 91 cents; 50
+    centavos, 45 cents; 20 centavos, 18 cents; 10 centavos, 9
+    cents; 5 centavos, 4 cents. The copper coin is 1 centavo, 100th
+    of a peso.</p>
+
+    <p>Colombia&mdash;Gold coins: Twenty peso piece, $19.30; 10
+    pesos, $9.65; 5 pesos, $4.82; 2 pesos, $1.93. Silver: 1 peso,
+    96 cents; 20 centavos, 19 cents; 10 centavos, 10 cents; 5
+    centavos, 5 cents. The copper centavo of Colombia is identical
+    in value with our cent. (The currency of Coloumbia is also used
+    in Venezuela.)</p>
+
+    <p>Denmark&mdash;Gold coins: Twenty kroner piece, $5.36; 10
+    kroner, $2.68. Silver: Two kroner, 53 cents; 1 krone, 27 cents;
+    50 ore, 13 cents; 40 ore, 10 cents; 25 ore, 6-1/2 cents; 10
+    ore, 2-1/2 cents. One hundred of the copper ore make one
+    krone.</p>
+
+    <p>France&mdash;Gold coins: One hundred franc piece, $19.30; 50
+    francs. $9.65; 20 francs, $3.85; 10 francs, $1.93; 5 francs, 96
+    cents. Silver: Five francs, 96 cents; 2 francs, 38 cents; 1
+    franc, 19 cents; 50 centimes, 10 cents: 20 centimes, 4 cents.
+    The copper coins are the sou, worth about 9-1/2 mills, and the
+    centime, 2 mills.</p>
+
+    <p>Germany&mdash;Gold coins: Twenty-mark piece, $4.76; 10
+    marks, $2.38; 5 marks, $1.19. Silver: Five marks, $1.19; 2
+    marks, 48 cents; 1 mark, 24 cents; 50 pfennige, 12 cents; 20
+    pfennige, 5 cents. One hundred copper pfennige make one
+    mark.</p>
+
+    <p>Great Britain&mdash;Gold coins: Pound or sovereign, $4.86;
+    guinea, $5.12. Silver: Five shillings or crown, $1.25; half
+    crown, 62-1/2 cents; shilling, 25 cents; sixpence, 12-1/2
+    cents. Also a three-penny piece and a four-penny piece, but the
+    latter is being called in, and is nearly out of circulation.
+    The copper coins of Great Britain are the penny, half-penny and
+    farthing.</p>
+
+    <p>India&mdash;Gold coins: Thirty rupees or double mohur,
+    $14.58; 15 rupees or mohur, $7.29; 10 rupees, $4.86; 5 rupees,
+    $2.43. Silver: One rupee, 48 cents, and coins respectively of
+    the value of one-half, one-fourth and one-eighth rupee. In
+    copper there is the pie, one-fourth of a cent; the pice, 3/4 of
+    a cent; the ana, 3 cents.</p>
+
+    <p>Japan&mdash;Gold coins: Twenty yen, $19.94; 10 yen, $9.97; 5
+    yen, $4.98; 2 yen, $1.99; 1 yen, 99 cents. Silver: The 50, 20,
+    10 and 5 sen pieces, answering respectively to 50, 20, 10 and 5
+    cents. In copper there is the sen, answering to 1 cent.</p>
+
+    <p>Mexico&mdash;Gold coins: Sixteen dollar piece, $15.74; 8
+    dollars, $7.87; 4 dollars, $3.93; 2 dollars, $1.96; 1 dollar,
+    98 cents. Silver: 1 dollar, 98 cents; 50-cent piece, 49 cents;
+    25 cents, 24 cents. The Mexican cent, like our own, equals
+    one-hundreth of a dollar.</p>
+
+    <p>Netherlands&mdash;Gold coins: Ten-guilder piece, $4.02; 5
+    guilders, $2.01. Silver: 2-1/2 guilders, $1; 1 guilder, 40
+    cents; half-guilder, 20 cents; 25 cents, 10 cents; 10 cents, 4
+    cents; 5 cents, 2 cents. The Dutch copper cent is one-hundreth
+    of the guilder.</p>
+
+    <p>Peru&mdash;Gold coins: Twenty-sol piece, $19.30; 10 sol,
+    $9.65; 5 sol, $4.82; 2 sol. $1.93; 1 sol, 96 cents. Silver: 1
+    sol, 96 cents; 50 centesimos, 48 cents; 20, 10 and 5
+    centesimos, worth respectively 19, 10 and 5 cents. It will be
+    noted that the Peruvian coinage is almost identical with that
+    of Colombia. It is also used in Bolivia.</p>
+
+    <p>Portugal&mdash;Gold coin: Crown, $10.80; half-crown, $5.40;
+    one-fifth crown, $2.16; one-tenth crown, $1.08. These gold
+    pieces are also known respectively as 10, 5, 2 and 1 dollar
+    <ins class="correction"
+    title="Transcriber's Note: The original text reads 'pices'.">
+    pieces</ins>. The silver coins are the 500, 200, 100 <ins class="correction"
+    title="Transcriber's Note: The original text reads 'and 5'.">and
+    50</ins> reis coins, worth respectively 54, 21, 11 and 5
+    cents. One thousand reis are equal to one crown.</p>
+
+    <p>Russia&mdash;Gold coins: Imperial or 10-ruble piece, $7.72;
+    5 rubles, $3.86; 3 rubles, $2.31. Silver: ruble, 77 cents;
+    half-ruble, 38 cents; quarter-ruble, 19 cents; 20 copecks, 15
+    cents; 10 copecks, 7 cents; 5 copecks, 4 cents; 100 copecks are
+    worth 1 ruble.</p>
+
+    <p>Turkey&mdash;Gold coins: Lira or medjidie, $4.40; half-lira,
+    $2.20; quarter-lira, $1.10. The silver unit is the piastre,
+    worth 4 cents of our currency, and silver coins of 1, 2, 5, 10
+    and 20 piastres are current.</p>
+
+    <p>The currency of Denmark is also in use in Norway and Sweden,
+    these three countries forming the Scandinavian
+    <span class="pagenum"><a name="page67"
+       id="page67"></a>[pg 67]</span> Belgium, France, Greece,
+       Italy, Roumania, Servia, Spain and Switzerland are united in
+       the Latin Union, and use the French coinage. The units in
+       the different States are, it is true, called by different
+       names; as in France, Belgium and Switzerland, franc and
+       centime; in Italy, lira and centesimo; in Greece, drachm and
+       lepta; in Roumania, lei and bani: in Servia, dinar and para;
+       in Spain, peseta and centesimo; but in all cases the value
+       is the same.</p>
+
+    <p>The similarity in the coinage of different countries is
+    worth notice. A very slight change in the percentage of silver
+    used would render the half-guilder of Austria, the krone of the
+    Scandinavian Union, the franc of the Latin Union, the mark of
+    Germany, the half-guilder of Holland, the quarter-ruble of
+    Russia, the 200-reis piece of Portugal, the 5-piastre piece of
+    Turkey, the half-milreis of Brazil and the half-rupee of India,
+    all interchangeable with the English shilling, and all of them
+    about the value of the quarter-dollar of North and South
+    American coinage. With the exception of Brazil, the other South
+    American States, as well as Mexico and the Central American
+    countries, are all rapidly approximating a uniform coinage,
+    which the needs of commerce will unquestionably soon harmonize
+    with that of the United States. Curiously enough, the great
+    force that is assimilating the alien branches of the human race
+    is not Christianity but trade.</p>
+
+    <p><b>A HISTORY OF THE PANIC OF 1857.</b>&mdash;The cause of
+    the panic of 1857 was mainly the rage for land speculation
+    which had run through the country like an epidemic. Paper
+    cities abounded, unproductive railroads were opened, and to
+    help forward these projects, irresponsible banks were started,
+    or good banks found themselves drawn into an excessive issue of
+    notes. Every one was anxious to invest in real estate and
+    become rich by an advance in prices. Capital was attracted into
+    this speculation by the prospect of large gains, and so great
+    was the demand for money that there was a remarkable advance in
+    the rates of interest. In the West, where the speculative fever
+    was at its highest, the common rates of interest were from 2 to
+    5 per cent. a month. Everything was apparently in the most
+    prosperous condition, real estate going up steadily, the demand
+    for money constant, and its manufacture by the banks
+    progressing successfully, when the failure of the "Ohio Life
+    and Trust Company," came, August 24, 1857, like a thunderbolt
+    from a clear sky. This was followed by the portentous
+    mutterings of a terrible coming storm. One by one small banks
+    in Illinois, Ohio, and everywhere throughout the West and South
+    went down. September 25-26 the banks of Philadelphia suspended
+    payment, and thus wrecked hundreds of banks in Pennsylvania,
+    Maryland and adjoining States. October 13-14, after a terrible
+    run on them by thousands of depositors, the banks of New York
+    suspended payment. October 14 all the banks of Massachusetts
+    went down, followed by a general wreckage of credit throughout
+    New England. The distress which followed these calamities was
+    very great, tens of thousands of workmen being unemployed for
+    months. The New York banks resumed payment again December 12,
+    and were soon followed by the banks in other cities. The
+    darkest period of the crisis now seemed past, although there
+    was much heart rending suffering among the poor during the
+    winter which followed. The commercial reports for the year 1857
+    showed 5,123 commercial failures, with liabilities amounting to
+    $291,750,000.</p>
+
+    <p><b>THE HISTORY OF PLYMOUTH ROCK.</b>&mdash;A flat rock near
+    the vicinity of New Plymouth is said to have been the one on
+    which the great, body of the Pilgrims landed from the
+    Mayflower. The many members of the colony, who died in the
+    winter of 1620-21, were buried near this rock. About 1738 it
+    was proposed to build a wharf along the shore there. At this
+    time there lived in New Plymouth an old man over 90 years of
+    ago named Thomas Faunce, who had known some of the Mayflower's
+    passengers when a lad, and by them had been shown the rock on
+    which they had landed. On hearing that it was to be covered
+    with a wharf the old man wept, and it has been said that his
+    tears probably saved Plymouth Rock from oblivion. After the
+    Revolution it was found that the rock was quite hidden by the
+    sand washed upon it by the sea. The sand was cleared away, but
+    in attempting to take up the rock it was split in two. The
+    upper half was taken to the village and placed in the town
+    square. In 1834 it was removed to a position in front of
+    Pilgrim Hall and enclosed in an iron railing. In September,
+    1880, this half of the stone was taken back to the shore and
+    reunited to the other portion. A handsome archway was then
+    built over the rock, to protect it in part from the
+    depredations of relic hunters.</p>
+
+    <p><b>GRANT'S TOUR AROUND THE WORLD.</b>&mdash;General Grant
+    embarked on a steamer at the Philadelphia wharf for his tour
+    around the world May 17, 1877. He arrived at Queenstown,
+    Ireland, May 27. Thence he went to Liverpool, Manchester, and
+    on to London. He remained in that city several weeks, and was
+    made the recipient of the most brilliant social honors. July
+    5th he went to Belgium, and thence made a tour through Germany
+    and Switzerland, He then visited Denmark, and August 25
+    returned to Great Britain, and until October spent the time in
+    visiting the various cities of Scotland and England. October
+    24th he started for Paris, where he remained a month, then went
+    on to Lyons, thence to Naples, and subsequently with several
+    friends he made a trip on the Mediterranean, visiting the
+    islands of Sicily, Malta and others. Thence going to Egypt, the
+    pyramids and other points of note were visited, and a journey
+    made up the Nile as far as the first cataract. The programme of
+    travel next included a visit to Turkey and the Holy Land,
+    whence, in March, the party came back to Italy through Greece,
+    revisited Naples, went to Turin and back to Paris. After a few
+    weeks spent in the social gayeties of that city, the
+    Netherlands was chosen as the next locality of interest, and
+    The Hague, Rotterdam, and Amsterdam were visited in turn. June
+    26, 1878, the General and his party arrived in Berlin. After
+    staying there some weeks they went to Christiana and Stockholm,
+    then to St. Petersburg, Moscow and Warsaw, and back over German
+    soil to Vienna. Another trip was now made through Switzerland,
+    and, then returning to Paris, a start was made for a journey
+    through Spain and Portugal, in which Victoria, Madrid, Lisbon,
+    Seville and other important towns were visited. A trip was also
+    made from Cadiz to Gibraltar by steamer. After another brief
+    visit to Paris, General Grant went to Ireland, arriving at
+    Dublin January 3, 1879; visited several points of interest in
+    that country, then, by way of London and Paris, went to
+    Marseilles, whence he set sail by way of the Mediterranean Sea
+    and the Suez Canal for India. He reached Bombay February 13th.
+    Thence visited Allahabad, Agra and rode on an elephant to
+    Amber; also went to Benares, Delhi. Calcutta and Rangoon, spent
+    a week in Siam, then went by steamer to China. After spending
+    some time at Canton, Pekin and other places he went to Japan
+    for a brief visit. He went to Nagasaki, Tokio and Yokahama, and
+    at last, September 3, 1879, set sail from Tokio on his return
+    to the United States. September 20th he arrived in the harbor
+    of San Francisco. After some weeks spent in visiting the points
+    of interest in California and Oregon he returned to his home in
+    the Eastern States.</p>
+
+    <p><b>HISTORY OF VASSAR COLLEGE.</b>&mdash;- Vassar College is
+    on the east bank of the Hudson, near Poughkeepsie, N.Y. It was
+    founded in 1861. In that year Matthew Vassar, a wealthy
+    <span class="pagenum"><a name="page68"
+       id="page68"></a>[pg 68]</span> of Poughkeepsie, gave to an
+       incorporated board of trustees the sum of $108,000 and 200
+       acres of land for the endowment of a college for women. The
+       building was constructed from plans approved by him, at a
+       cost of about $200,000. The college was opened in September,
+       1865, with eight professors and twenty other instructors,
+       and 300 students. The first president of the college was
+       Professor Milo P. Jewett; the second Dr. John H. Raymond;
+       the third the Rev. Samuel Caldwell. The college has a fine
+       library, with scientific apparatus and a museum of natural
+       history specimens.</p>
+
+    <p><b>THE ORIGINS OF CHESS.</b>&mdash;So ancient is chess, the
+    most purely intellectual of games, that its origin is wrapped
+    in mystery. The Hindoos say that it wad the invention of an
+    astronomer, who lived more than 5,000 years ago, and was
+    possessed of supernatural knowledge and acuteness. Greek
+    historians assert that the game was invented by Palamedes to
+    beguile the tedium of the siege of Troy. The Arab legend is
+    that it was devised for the instruction of a young despot, by
+    his father, a learned Brahman, to teach the youth that a king,
+    no matter how powerful, was dependent upon his subjects for
+    safety. The probability is that the game was the invention of
+    some military genius for the purpose of illustrating the art of
+    war. There is no doubt, that it originated in India, for a game
+    called by the Sanskrit name of Cheturanga&mdash;which in most
+    essential points strongly resembles modern chess, and was
+    unquestionably the parent of the latter game&mdash;is mentioned
+    in Oriental literature as in use fully 2,000 years before the
+    Christian area. In its gradual diffusion over the world the
+    game has undergone many modifications and changes, but marked
+    resemblances to the early Indian game are still to be found in
+    it. From India, chess spread into Persia, and thence into
+    Arabia, and the Arabs took it to Spain and the rest of Western
+    Europe.</p>
+
+    <p><b>THE DARK AGES.</b>&mdash;The Dark Ages is a name often
+    applied by historians to the Middle Ages, a term comprising
+    about 1,000 years, from the fall of the Roman Empire in the
+    fifth century to the invention of printing in the fifteenth.
+    The period is called "dark" because of the generally depraved
+    state of European society at this time, the subservience of
+    men's minds to priestly domination, and the general
+    indifference to learning. The admirable civilization that Rome
+    had developed and fostered, was swept out of existence by the
+    barbarous invaders from Northern Europe, and there is no doubt
+    that the first half of the medieval era, at least, from the
+    year 500 to 1000, was one of the most brutal and ruffianly
+    epochs in history. The principal characteristic of the middle
+    ages were the feudal system and the papal power. By the first
+    the common people were ground into a condition of almost
+    hopeless slavery, by the second the evolution of just and
+    equitable governments by the ruling clashes was rendered
+    impossible through the intrusion of the pontifical authority
+    into civil affairs. Learning did not wholly perish, but it
+    betook itself to the seclusion of the cloisters. The
+    monasteries were the resort of many earnest scholars, and there
+    were prepared the writings of historians, metaphysicians and
+    theologians. But during this time man lived, as the historian
+    Symonds says, "enveloped in a cowl." The study of nature was
+    not only ignored but barred, save only as it ministered in the
+    forms of alchemy and astrology to the one cardinal medieval
+    virtue&mdash;- credulity. Still the period saw many great
+    characters and events fraught with the greatest importance to
+    the advancement of the race.</p>
+
+    <p><b>THE GREATEST DEPTH OF THE OCEAN NEVER
+    MEASURED.</b>&mdash;The deepest verified soundings are those
+    made in the Atlantic Ocean, ninety miles off the island of St.
+    Thomas, in the West Indies, 3,875 fathoms, or 23,250 feet
+    Deeper water has been reported south of the Grand Bank of
+    Newfoundland, over 27,000 feet in depth, but additional
+    soundings in that locality did not corroborate this. Some years
+    ago, it was claimed that very deep soundings, from 45,000 to
+    48,000 feet, had been found off the coast of South America, but
+    this report was altogether discredited on additional
+    investigation in these localities. The ship Challenger, which
+    in 1872-74 made a voyage round the globe for the express
+    purpose of taking deep sea soundings in all the oceans, found
+    the greatest depth touched in the Pacific Ocean less than 3,000
+    fathoms, and the lowest in the Atlantic 3,875 fathoms, as given
+    above.</p>
+
+    <p><b>THE ARMY OF THE REVOLUTION.</b>&mdash;It is not
+    positively known how many men from the colonies served in the
+    war. The official tabular statement indicates a total off
+    recorded years of enlistment and not a total of the the men who
+    served. Hence, a man who served from April 19, 1775, until the
+    formal cessation of hostilities, April 19, 1783 counted as
+    eight men in the aggregate. In this basis of enlisted years,
+    the following table gives the contribution various States: New
+    Hampshire, 12,497; Massachusetts, 69,907; Rhode Island, 5,908;
+    Connecticut, 31,939; New York, 17,781; New Jersey, 10,726;
+    Pennsylvania, 25,678; Delaware, 2,386; Maryland, 13,912;
+    Virginia, 26,678; North Carolina, 7,263; South Carolina, 6,417;
+    Georgia, 2,679; Total, 233,771.</p>
+
+    <p><b>THE WORLD'S DECISIVE BATTLES.</b>&mdash;The fifteen
+    decisive battles of the world from the fifth century before
+    Christ to the beginning of the nineteenth century of the
+    present era, are as follows:</p>
+
+    <p>The battle of Marathon, in which the Persian hosts were
+    defeated by the Greeks under Miltiades, B.C. 490.</p>
+
+    <p>The defeat of the Athenians at Syracuse, B.C. 413.</p>
+
+    <p>The battle of Arhela, in which the Persians under Darius
+    were defeated by the invading Greeks under Alexander the Great,
+    B.C. 331.</p>
+
+    <p>The battle of the Metanrus, in which the Carthaginian forces
+    under Hasdrubal were overthrown by the Romans, B.C. 207.
+    Victory of the German tribes under Arminins over the Roman
+    legions under Varus, A.D. 9. (The battle was fought in what is
+    now the province of Lippe, Germany, near the source of the
+    river Ems.)</p>
+
+    <p>Battle of Chalons, where Attila the terrible King of the
+    Huns, was repulsed by the Romans under Aetius, A.D. 451</p>
+
+    <p>Battle of Tours, in which the Saracen Turks invading Western
+    Europe were utterly overthrown by the Franks under Charles
+    Martel, A.D. 732.</p>
+
+    <p>Battle of Hastings, by which William the Conqueror became
+    the ruler of England, Oct. 14, 1066.</p>
+
+    <p>Victory of the French under Joan of Arc over the English at
+    Orleans, April 29, 1429.</p>
+
+    <p>Defeat of the Spanish Armada by the English naval force,
+    July 29 and 30, 1588.</p>
+
+    <p>Battle of Blenheim, in which the French and Bavarians were
+    defeated by the allied armies of Great Britain and Holland
+    under the Duke of Marlborough, Aug. 2, 1704.</p>
+
+    <p>Battle of Pultowa, the Swedish army under Charles XII,
+    defeated by the Russians under Peter the Great, July 8, 1709.
+    Victory of the American army under General Gates over the
+    British under General Burgoyne at Saratoga, Oct. 17, 1777.</p>
+
+    <p>Battle of Valmy where the allied armies of Prussia and
+    Austria were defeated by the French under Marshal Kellerman.
+    Sept. 20, 1792.</p>
+
+    <p>Battle of Waterloo, the allied forces of the British and
+    Prussians defeated the French under Napoleon, the final
+    overthrow of the great commander, June 18,
+    1815.</p><span class="pagenum"><a name="page69"
+       id="page69"></a>[pg 69]</span>
+
+    <p>These battles are selected as decisive, because of the
+    important consequences that followed them. Few students of
+    history, probably, would agree with Prof. Creasy, in
+    restricting the list as he does. Many other conflicts might be
+    noted, fraught with great importance to the human race, and
+    unquestionably "decisive" in their nature; as, for instance,
+    the victory of Sobieski over the Turkish army at Vienna, Sept.
+    12, 1683. Had the Poles and Austrians been defeated there, the
+    Turkish general might readily have fulfilled his threat "to
+    stable his horses in the Church of St. Peter's at Rome," and
+    all Western Europe would, no doubt, have been devastated by the
+    ruthless and bloodthirsty Ottomans. Of important and decisive
+    battles since that of Waterloo we may mention in our own Civil
+    War those of Gettysburg, by which the invasion of the North was
+    checked, and at Chattanooga, Nov. 23 and 25, 1863, by which the
+    power of the Confederates in the southwest received a deadly
+    blow.</p>
+
+    <p><b>THE WANDERING JEW.</b>&mdash;There are various versions
+    of the story of "The Wandering Jew," the legends of whom have
+    formed the foundation of numerous romances, poems and
+    tragedies. One version is that this person was a servant in the
+    house of Pilate, and gave the Master a blow as He was being
+    dragged out of the palace to go to His death. A popular
+    tradition makes the wanderer a member of the tribe of Naphtali,
+    who, some seven or eight years previous to the birth of the
+    Christ-child left his father to go with the wise men of the
+    East whom the star led to the lowly cot in Bethlehem. It runs,
+    also, that the cause of the killing of the children can be
+    traced to the stories this person related when he returned to
+    Jerusalem of the visit of the wise men, and the presentation of
+    the gifts they brought to the Divine Infant, when He was
+    acknowledged by them to be the king of the Jews, He was lost
+    sight of for a time, when he appeared as a carpenter who was
+    employed in making the cross on which the Saviour was to be
+    lifted up into the eyes of all men. As Christ walked up the way
+    to Calvary, He had to pass the workshop of this man, and when
+    He reached its door, the soldiers, touched by the sufferings of
+    the Man of Sorrows, besought the carpenter to allow Him to rest
+    there for a little, but he refused, adding insult to a want of
+    charity. Then it is said that Christ pronounced his doom, which
+    was to wander over the earth until the second coming. Since
+    that sentence was uttered, he has wandered, courting death, but
+    finding it not, and his punishment, becoming more unbearable as
+    the generations come and go. He is said to have appeared in the
+    sixteenth, seventeenth, and even as recently as the eighteenth
+    century, under the names of Cartaphilus, and Ahasuerus, by
+    which the Wandering Jew has been known. One of the legends
+    described him as a shoemaker of Jerusalem, at whose door Christ
+    desired to rest on the road to Calvary, but the man refused,
+    and the sentence to wander was pronounced.</p>
+
+    <p><b>SOME MEMORABLE DARK DAYS.</b>&mdash;During the last
+    hundred years there have been an unusually large number of dark
+    days recorded. As has been suggested by several writers, this
+    may have been the result of the careful scientific observations
+    of modern times, as well as of the frequency of these
+    phenomena. The dark day in the beginning of this century about
+    which so much has been said and written occurred Oct. 21, 1816.
+    The first day of the same month and year is also represented as
+    "a close dark day." Mr. Thomas Robie, who took observations at
+    Cambridge, Mass., has this to offer in regard to the
+    phenomenon. "On Oct. 21 the day was so dark that people were
+    forced to light candles to eat their dinners by; which could
+    not he from an eclipse, the solar eclipse being the fourth of
+    that month." The day is referred to by another writer as "a
+    remarkable dark day in New England and New York," and it is
+    noted, quaintly by a third, that "in October, 1816, a dark day
+    occurred after a severe winter in New England." Nov. 26, 1816,
+    was a dark day in London, and is described "in the neighborhood
+    of Walworth and Camberwell so completely dark that some of the
+    coachmen driving stages were obliged to get down and lead their
+    horses with a lantern." The famous dark day in America was May
+    19, 1780. The phenomenon began about 10 o'clock in the
+    forenoon. The darkness increased rapidly, and "in many places
+    it was impossible to read ordinary print." There was widespread
+    fear. Many thought that the Day of Judgment was at hand. At
+    that time the Legislature of Connecticut was in session at
+    Hartford. The House of Representatives, being unable to
+    transact their business, adjourned. A proposal to adjourn the
+    council was under consideration. When the opinion of Colonel
+    Davenport was asked, he answered: "I am against an adjournment.
+    The day of judgment is approaching or it is not. If it is not,
+    there is no cause for adjournment: if it is, I choose to be
+    found doing my duty. I wish, therefore, that candles may be
+    brought." In Whittier's "Tent on the Beach" is given a
+    beautiful poetical version of this anecdote. It is suggested by
+    several authorities that the cause of the dark day in 1780
+    should be attributed simply to the presence of ordinary clouds
+    of very unusual volume and density. These instances are, of
+    course, grouped with phenomena of which not a great deal is
+    known, and can in no way be classed with those occurrances
+    occasioned by the smoke from extensive forest tires, volcanic
+    eruptions, or fogs.</p>
+
+    <p><b>THE REMARKABLE STORY OF CHARLIE ROSS.</b>&mdash;Charlie
+    Ross was the son of Christian K. Ross of Germantown, Pa., and
+    at the time of his disappearance was a little over 4 years of
+    age. The child and a brother 6 years old were playing July 1,
+    1874, in the streets of Germantown, when a couple of men drove
+    up in a buggy and persuaded the children, with promises of toys
+    and candies, to get in and ride with them in the vehicle. After
+    driving around the place for a little time, the older brother,
+    Walter Ross, was put out of the conveyance, and the strangers
+    gave him 25 cents, telling him to go to a store near at hand
+    and buy some candy and torpedoes for himself and Charlie.
+    Walter did as he was told, but when he came out of the store
+    the men with Charlie and the vehicle had disappeared. It was
+    believed at first by the relatives and friends of the missing
+    boy that he would be returned in a short time, as they supposed
+    he might have been taken by some drunken men. Time passed,
+    however, but no trace of the child had been discovered. In a
+    few weeks a letter was received by Mr. Ross to the effect that
+    if he would pay $20,000 his son would be returned, but, that
+    the parent need not search for Charlie, as all efforts to find
+    the abducted boy or his captors would only be attended with
+    failure; and it was stated that if this amount was not paid,
+    Charlie would be killed. The father answered this and a long
+    correspondence ensued, while the search was prosecuted in all
+    directions. Mr. Ross wanted the child delivered at the time the
+    money was paid, but to this the abductors refused to agree. It
+    is stated that more than $50,000 were expended to recover the
+    child. At one time two gentlemen were two days in Fifth Avenue
+    Hotel, New York, with the $20,000 ransom money to be given to
+    the child-thieves, but they did not appear. The search was
+    continued, and the officers of the law were looking up any and
+    all evidence, until they had located the two men. These were
+    found Dec. 4, 1874, committing a burglary in the house of Judge
+    Van Brunt, Bay Ridge, L.I.; the burglary was discovered, the
+    burglars seen and shot by persons residing in an adjoining
+    residence. One of the men was killed instantly, the
+    <span class="pagenum"><a name="page70"
+       id="page70"></a>[pg 70]</span> lived several hours, and
+       confessed that he and his companion had abducted Charlie
+       Ross, but that the dead thief, Mosher by name, was the one
+       who knew where the boy was secreted. Walter Ross identified
+       the burglars as the men who had enticed him and Charlie into
+       the buggy. There the case rested. No new fact has been
+       developed. The missing child has never been found. Many
+       times have children been reported who resembled Charlie, and
+       Mr. Ross has traveled far and near in his endless search,
+       only to return sadly and report that his boy was still
+       missing. No case in recent years has excited such universal
+       sympathy as that of Charlie Ross.</p>
+
+    <p><b>THE BLUE LAWS ON SMOKING.</b>&mdash;There were some very
+    stringent laws in Massachusetts against the use of tobacco in
+    public, and while the penalties were not so heavy, yet they
+    were apparently rigidly enforced for a time. We quote from a
+    law passed in October, 1632, as follows: "It is ordered that
+    noe person shall take any tobacco publiquely, under paine of
+    punishment; also that every one shall pay 1<i>d.</i> for every
+    time hee is convicted of takeing tobacco in any place, and that
+    any Assistant shall have power to receave evidence and give
+    order for levyeing of it, as also to give order for the
+    levyeing of the officer's charge. This order to begin the 10th
+    of November next." In September, 1634, we discover another law
+    on the same article: "Victualers, or keepers of an Ordinary,
+    shall not suffer any tobacco to be taken in their howses, under
+    the penalty of 5<i>s.</i> for every offence, to be payde by the
+    victuler, and 12<i>d.</i> by the party that takes it. Further,
+    it is ordered, that noe person shall take tobacco publiquely,
+    under the penalty of 2<i>s.</i> 6<i>d.</i>, nor privately, in
+    his owne house, or in the howse of another, before strangers,
+    and that two or more shall not take it togeather, anywhere,
+    under the aforesaid penalty for every offence." In November,
+    1637, the record runs: "All former laws against tobacco are
+    repealed, and tobacco is sett at liberty;" but in September,
+    1638, "the [General] Court, finding that since the repealing of
+    the former laws against tobacco, the same is more abused then
+    before, it hath therefore ordered, that no man shall take any
+    tobacco in the fields, except in his journey, or at meale
+    times, under paine of 12<i>d.</i> for every offence; nor shall
+    take any tobacco in (or so near) any dwelling house, barne,
+    corne or hay rick, as may likely indanger the fireing thereof,
+    upon paine of 10<i>s.</i> for every offence; nor shall take any
+    tobacco in any inne or common victualing house, except in a
+    private roome there, so as neither the master of the same house
+    nor any other guests there shall take offence thereat, which if
+    they do, then such person is fourthwith to forbeare, upon paine
+    of 12<i>s.</i> 6<i>d.</i> for every offence. Noe man shall
+    kindle fyre by gunpowder, for takeing tobacco, except in his
+    journey, upon paine of 12<i>d.</i> for every offence."</p>
+
+    <p><b>THE REMARKABLE CAVES&mdash;WYANDOTTE AND
+    MAMMOTH.</b>&mdash;Wyandotte Cave is in Jennings township,
+    Crawford county, Ind., near the Ohio river. It is a rival of
+    the great Mammoth Cave in grandeur and extent. Explorations
+    have been made for many miles. It excels the Mammoth Cave in
+    the number and variety of its stalagmites and stalactites, and
+    in the size of several of its chambers. One of these chambers
+    is 350 feet in length, 245 feet in height, and contains a hill
+    175 feet high, on which are three fine stalagmites. Epsom
+    salts, niter and alum have been obtained from the earth of the
+    cave. The Mammoth Cave is in Edmondson county, near Green
+    River, about seventy-five miles from Louisville. Its entrance
+    is reached by passing down a wild, rocky ravine through a dense
+    forest. The cave extends some nine miles. To visit the portions
+    already traversed, it is said, requires 150 to 200 miles of
+    travel. The cave contains a succession of wonderful avenues,
+    chambers, domes, abysses, grottoes, lakes, rivers, cataracts
+    and other marvels, which are too well known to need more than a
+    reference. One chamber&mdash;the Star&mdash;is about 500 feet
+    long, 70 feet wide, 70 feet high, the ceiling of which is
+    composed of black gypsum, and is studded with innumerable white
+    points, that by a dim light resemble stars, hence the name of
+    the chamber. There are avenues one and a half and even two
+    miles in length, some of which are incrusted with beautiful
+    formations, and present the appearance of enchanted palace
+    halls. There is a natural tunnel about three-quarters of a mile
+    long, 100 feet wide, covered with a ceiling of smooth rock 45
+    feet high. There is a chamber having an area of from four to
+    five acres, and there are domes 200 and 300 feet high. Echo
+    River is some three-fourths of a mile in length, 200 feet in
+    width at some points, and from 10 to 30 in depth, and runs
+    beneath an arched ceiling of smooth rock about 15 feet high,
+    while the Styx, another river, is 450 feet long, from 15 to 40
+    feet wide, and from 30 to 40 feet deep, and is spanned by a
+    natural bridge. Lake Lethe has about the same length and width
+    as the river Styx, varies in depth from 3 to 40 feet, lies
+    beneath a ceiling some 90 feet above its surface, and sometimes
+    rises to a height of 60 feet. There is also a Dead Sea, quite a
+    somber body of water. There are several interesting caves in
+    the neighborhood, one three miles long and three each about a
+    mile in length.</p>
+
+    <p><b>THE SOUTH SEA BUBBLE.</b>&mdash;The "South Sea Bubble,"
+    as it is generally called, was a financial scheme which
+    occupied the attention of prominent politicians, communities,
+    and even nations in the early part of the eighteenth century.
+    Briefly the facts are: In 1711 Robert Hartley, Earl of Oxford,
+    then Lord Treasurer, proposed to fund a floating debt of about
+    &pound;10,000,000 sterling, the interest, about $600,000, to be
+    secured by rendering permanent the duties upon wines, tobacco,
+    wrought silks, etc. Purchasers of this fund were to become also
+    shareholders in the "South Sea Company," a corporation to have
+    the monopoly of the trade with Spanish South America, a part of
+    the capital stock of which was to be the new fund. But Spain,
+    after the treaty of Utrecht, refused to open her commerce to
+    England, and the privileges of the "South Sea Company" became
+    worthless. There were many men of wealth who were stockholders,
+    and the company continued to flourish, while the ill success of
+    its trading operations was concealed. Even the Spanish War of
+    1718 did not shake the popular confidence. Then in April, 1720,
+    Parliament, by large majorities in both Houses, accepted the
+    company's plan for paying the national debt, and after that a
+    frenzy of speculation seized the nation, and the stock rose to
+    &pound;300 a share, and by August had reached &pound;1,000 a
+    share. Then Sir John Blunt, one of the leaders, sold out,
+    others followed, and the stock began to fall. By the close of
+    September the company stopped payment and thousands were
+    beggared. An investigation ordered by Parliament disclosed much
+    fraud and corruption, and many prominent persons were
+    implicated, some of the directors were imprisoned, and all of
+    them were fined to an aggregate amount of &pound;2,000,000 for
+    the benefit of the stockholders. A great part of the valid
+    assets was distributed among them, yielding a dividend of about
+    33 per cent.</p>
+
+    <p><b>AREA OF NORTH AMERICA.</b>&mdash;The following figures
+    show the extent of the United States as compared with the
+    British possessions in North America: United States, 3,602,884
+    square miles. British possessions&mdash;Ontario, 121,26O;
+    Quebec, 210,020; Nova Scotia, 18,670; New Brunswick, 27,037;
+    British Columbia, 233,000; Manitoba, 16,000; N.W. and Hudson
+    Bay Territories, 2,206,725; Labrador and Arctic Ocean Islands,
+    make a total of 3,500,000.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page71"
+       id="page71"></a>[pg 71]</span>
+
+    <div class="figcenter">
+        <img src="images/ill082.jpg"
+             alt="HOUSEHOLD RECIPES" />
+    </div>
+
+    <h2>HOUSEHOLD RECIPES</h2>
+
+    <h3>MISCELLANEOUS.</h3>
+
+    <p><b>Axle Grease.</b>&mdash;1. Water, 1 gallon; soda, 1/3
+    pound; palm oil, 10 pounds. Mix by heat, and stir till nearly
+    cold.</p>
+
+    <p>2. Water, rape oil, of each 1 gallon; soda, 1/3 pound; palm
+    oil, 1/4 pound.</p>
+
+    <p>3. Water, 1 gallon; tallow, 3 pounds; palm oil, 6 pounds;
+    soda, 1/2 pound. Heat to 210 deg. Fahrenheit and stir until
+    cool.</p>
+
+    <p>4. Tallow, 8 pounds; palm oil, 10 pounds; plumbago, 1 pound.
+    Makes a good lubricator for wagon axles.</p>
+
+    <p><b>How to Shell Beans Easy.</b>&mdash;Pour upon the pods a
+    quantity of scalding water, and the beans will slip very easily
+    from the pod. By pouring scalding water on apples the skin may
+    be easily slipped off, and much labor saved.</p>
+
+    <p><b>How to Clean Bed-Ticks.</b>&mdash;Apply Poland starch, by
+    rubbing it on thick with a cloth. Place it in the sun. When
+    dry, rub it if necessary. The soiled part will be clean as
+    new.</p>
+
+    <p><b>How to Wash Carpets.</b>&mdash;Shake and beat it well;
+    lay it upon the floor and tack it firmly; then with a clean
+    flannel wash it over with a quart of bullock's gall mixed with
+    three quarts of soft, cold water, and rub it off with a clean
+    flannel or house-cloth. Any particular dirty spot should be
+    rubbed with pure gall.</p>
+
+    <p><b>How to Clean Carpets.</b>&mdash;Before proceeding to
+    sweep a carpet a few handfuls of waste tea-leaves should be
+    sprinkled over it. A stiff hair broom or brush should be
+    employed, unless the carpet is very dirty, when a whisk or
+    carpet-broom should be used, first followed by another made of
+    hair, to take off the loose dust. The frequent use of a stiff
+    carpet-broom soon wears off the beauty of the best carpet. An
+    ordinary clothes brush is best adapted for superior carpets.
+    When carpets are very dirty they should be cleaned by shaking
+    and beating.</p>
+
+    <p>Beat it well with a stick in the usual manner until all the
+    dust is removed, then take out the stains, if any, with lemon
+    or sorrel-juice. When thoroughly dry rub it all over with the
+    crumb of a hot wheaten loaf, and if the weather is very fine,
+    let hang out in the open air for a night or two. This treatment
+    will revive the colors, and make the carpet appear equal to
+    new.</p>
+
+    <p><b>How to Remove Spots on Carpets.</b>&mdash;A few drops of
+    carbonate of ammonia, and a small quantity of warm rain water,
+    will prove a safe and easy antacid, etc., and will change, if
+    carefully applied, discolored spots upon carpets, and indeed,
+    all spots, whether produced by acids or alkalies. If one has
+    the misfortune to have a carpet injured by whitewash, this will
+    immediately restore it.</p>
+
+    <p><b>How to Remove Ink Spots on Carpets.</b>&mdash;As soon as
+    the ink has been spilled, take up as much as you can with a
+    sponge, and then pour on cold water repeatedly, still taking up
+    the liquid; next rub the place with a little wet oxalic acid or
+    salt of sorrel, and wash it off immediately with cold water,
+    and then rub on some hartshorn.</p>
+
+    <p><b>Cleaning and Scouring of Cloth.</b>&mdash;The common
+    method of cleaning cloth is by beating and brushing, unless
+    when very dirty, when it undergoes the operation of scouring.
+    This is best done on the small scale, as for articles of
+    wearing apparel, etc., by dissolving a little curd soap in
+    water, and after mixing it with a little ox-gall, to touch over
+    all the spots of grease, dirt, etc., with it, and to rub them
+    well with a stiff brush, until they are removed, after which
+    the article may be well rubbed all over with a brush or sponge
+    dipped into some warm water, to which the previous mixture and
+    a little more ox-gall has been added. When this has been
+    properly done, it only remains to thoroughly rinse the article
+    in clean water until the latter passes off uncolored, when it
+    must be hung up to dry. For dark, colored cloths the common
+    practice is to add some Fuller's-earth to the mixture of soap
+    and gall. When nearly dry the nap should be laid right and the
+    article carefully pressed, after which a brush, moistened with
+    a drop or two of olive oil, is passed several times over it,
+    which will give it a superior finish.</p>
+
+    <p>Cloth may also be cleaned in the dry way, as follows: First
+    remove the spots, as above, and when the parts have dried,
+    strew clean, damp sand over it, and beat it in with a brush,
+    after which brush the article with a hard brush when the sand
+    will readily come out, and bring the dirt with it. Black cloth
+    which is very rusty should receive a coat of reviver after
+    drying, and be hung up until the next day, when it may be
+    pressed and finished off as before. Scarlet cloth requires
+    considerable caution. After being thoroughly rinsed, it should
+    be repeatedly passed through cold spring water, to which a
+    tablespoonful or two of solution of tin has been added. If much
+    faded, it should be dipped in a scarlet dye-bath. Buff cloth is
+    generally cleansed by covering it with a paste made with
+    pipe-clay and water, which, when dry,-is rubbed and brushed
+    off.</p>
+
+    <p><b>Renovation of Cloth.</b>&mdash;The article undergoes the
+    process of scouring before described, and, after being well
+    rinsed and drained, it is put on a board, and the thread-bare
+    parts rubbed with a half-worn hatter's card, filled with
+    flocks, or with a teazle or a prickly thistle, until a nap is
+    raised. It is next hung up to dry, the nap laid the right way
+    with a hard brush, and finished as before. When the cloth is
+    much faded, it is usual to give it a dip, as it is called, or
+    to pass it through a dye-bath, to freshen up the color.</p>
+
+    <p><b>How to Revive the Color of Black Cloth.</b>&mdash;If a
+    coat, clean it well, then boil from two to four ounces of
+    logwood in your copper, or boiler, for half an hour; dip your
+    coat in warm water, and squeeze it as dry as you can, then put
+    it into the copper and boil it for half an hour. Take it out,
+    and add a piece of green copperas, about the size of a
+    horse-bean; boil it another half hour, then draw it, and hang
+    it in the air for an hour or two; take it down; rinse it in two
+    or three cold waters; dry it, and let it be
+    <span class="pagenum"><a name="page72"
+       id="page72"></a>[pg 72]</span> brushed with a soft brush,
+       over which a drop or two of the oil of olives has been
+       rubbed, then stroke your coat regularly over.</p>
+
+    <p><b>How to Restore Crape.</b>&mdash;Skimmed milk and water,
+    with a little bit of glue in it, made scalding hot, is
+    excellent to restore rusty Italian crape. If clapped and pulled
+    dry like muslin, it will look as good as new; or, brush the
+    veil till all the dust is removed, then fold it lengthwise, and
+    roll it smoothly and tightly on a roller. Steam it till it is
+    thoroughly dampened, and dry on the roller.</p>
+
+    <p><b>How to Cleanse Feather Beds.</b>&mdash;When feather beds
+    become soiled and heavy they may be made clean and light by
+    being treated in the following manner: Rub them over with a
+    stiff brush, dipped in hot soap-suds. When clean lay them on a
+    shed, or any other clean place where the rain will fall on
+    them. When thoroughly soaked let them dry in a hot sun for six
+    or seven successive days, shaking them up well and turning them
+    over each day. They should be covered over with a thick cloth
+    during the night; if exposed to the night air they will become
+    damp and mildew. This way of washing the bed-ticking and
+    feathers makes them very fresh and light, and is much easier
+    than the old-fashioned way of emptying the beds and washing the
+    feathers separately, while it answers quite as well. Care must
+    be taken to dry the bed perfectly before sleeping on it. Hair
+    mattresses that have become hard and dirty can be made nearly
+    as good as new by ripping them, washing the ticking, and
+    picking the hair free from bunches and keeping it in a dry,
+    airy place several days. Whenever the ticking gets dry fill it
+    lightly with the hair, and tack it together.</p>
+
+    <p><b>How to Cut Up and Cure Pork.</b>&mdash;Have the hog laid
+    on his back on a stout, clean bench; cut off the head close to
+    the base. If the hog is large, there will come off a
+    considerable collar, between head and shoulders, which, pickled
+    or dried, is useful for cooking with vegetables. Separate the
+    jowl from the face at the natural joint; open the skull
+    lengthwise and take out the brains, esteemed a luxury. Then
+    with a sharp knife remove the back-bone the whole length, then
+    the long strip of fat underlying it, leaving about one inch of
+    fat covering the spinal column.</p>
+
+    <p>The leaf lard, if not before taken out for the housewife's
+    convenience, is removed, as is also the tenderloin&mdash;a
+    fishy-shaped piece of flesh&mdash;often used for sausage, but
+    which makes delicious steak. The middling or sides are now cut
+    out, leaving the shoulders square-shaped and the hams pointed,
+    or they may be rounded to your taste. The spare-ribs are
+    usually wholly removed from the sides, with but little meat
+    adhering. It is the sides of small, young hogs cured as hams
+    that bear the name of breakfast bacon, The sausage meat comes
+    chiefly in strips from the backbone, part of which may also be
+    used as steak. The lean trimmings from about the joints are
+    used for sausage, the fat scraps rendered up with the backbone
+    lard.</p>
+
+    <p>The thick part of the backbone that lies between the
+    shoulders, called griskin or chine, is separated from the
+    tapering, bony part, called backbone by way of distinction, and
+    used as flesh. The chines are smoked with jowls, and used in
+    late winter or spring.</p>
+
+    <p>When your meat is to be pickled it should be dusted lightly
+    with saltpetre sprinkled with salt, and allowed to drain
+    twenty-four hours; then plunge it into pickle, and keep under
+    with a weight. It is good policy to pickle a portion of the
+    sides. They, after soaking, are sweeter to cook with
+    vegetables, and the grease fried from them is much more useful
+    than that of smoked meat.</p>
+
+    <p>If your meat is to be dry salted, allow one teaspoonful of
+    pulverized saltpetre to one gallon of salt, and keep the
+    mixture warm beside you. Put on a hog's ear as a mitten, and
+    rub each piece of meat thoroughly. Then pack skin side down,
+    ham upon ham, side upon side, strewing on salt abundantly. It
+    is best to put large and small pieces in different boxes for
+    the convenience of getting at them to hang up at the different
+    times they will come into readiness. The weather has so much to
+    do with the time that meat requires to take salt that no
+    particular time can be specified for leaving it in.</p>
+
+    <p>The best test is to try a medium-sized ham; if salt enough,
+    all similar and smaller pieces are surely ready, and it is well
+    to remember that the saltness increases in drying. Ribs and
+    steaks should be kept in a cold, dark place, without salting,
+    until ready for use. If you have many, or the weather is warm,
+    they keep better in pickle than dry salt. Many persons turn and
+    rub their meat frequently. We have never practiced this, and
+    have never lost any.</p>
+
+    <p>When the meat is ready for smoking, dip the hocks of the
+    joints in ground black pepper and dust the raw surface thickly
+    with it. Sacks, after this treatment, may be used for double
+    security, and I think bacon high and dry is sweeter than packed
+    in any substance. For sugar-cured hams we append the best
+    recipe we have ever used, though troublesome.</p>
+
+    <p><i>English Recipe for Sugar-Curing Hams</i>.&mdash;So soon
+    as the meat comes from the butcher's hand rub it thoroughly
+    with the salt. Repeat this four days, keeping the meat where it
+    can drain. The fourth day rub it with saltpetre and a handful
+    of common salt, allowing one pound of saltpetre to seventy
+    pounds of meat. Now mix one pound of brown sugar and one of
+    molasses, rub over the ham every day for a fortnight, and then
+    smoke with hickory chips or cobs. Hams should be hung highest
+    in meat-houses, because there they are less liable to the
+    attacks of insects, for insects do not so much infest high
+    places&mdash;unlike human pests.</p>
+
+    <p><i>Pickle</i>.&mdash;Make eight gallons of brine strong
+    enough to float an egg; add two pounds of brown sugar or a
+    quart of molasses, and four ounces of saltpetre; boil and skim
+    clean, and pour cold on your meat. Meat intended for smoking
+    should remain in pickle about four weeks. This pickle can be
+    boiled over, and with a fresh cup of sugar and salt used all
+    summer. Some persons use as much soda as saltpetre. It will
+    correct acidity, but we think impairs the meat.</p>
+
+    <p><b>Washing Preparation.</b>&mdash;Take a 1/4 of a pound of
+    soap, a 1/4 of a pound of soda, and a 1/4 of a pound of
+    quicklime. Cut up the soup and dissolve it in 1 quart of
+    boiling water; pour 1 quart of boiling water over the soda, and
+    3 quarts of boiling water upon the quicklime. The lime must be
+    quick and fresh; if it is good it will bubble up on pouring the
+    hot water upon it. Each must be prepared in separate vessels.
+    The lime must settle so as to leave the water on the top
+    perfectly clear; then strain it carefully (not disturbing the
+    settlings) into the washboiler with the soda and soap; let it
+    scald long enough to dissolve the soap, then add 6 gallons of
+    soap water. The clothes must be put to soak over night, after
+    rubbing soap upon the dirtiest parts of them. After having the
+    above in readiness, wring out the clothes which have been put
+    in soak, put them on to boil, and let each lot boil half an
+    hour; the same water will answer for the whole washing. After
+    boiling each lot half an hour drain them from the boiling water
+    put them in a tub and pour upon them two or three pailsful of
+    clear, hot water; after this they will want very little
+    rubbing; then rinse through two waters, blueing the last. When
+    dried they will be a beautiful white. After washing the
+    cleanest part of the white clothes, take two pails of the suds
+    in which they have been washed, put it over the fire and scald,
+    and this will wash all the flannels and colored clothes without
+    any extra soap. The white flannels, after being well washed in
+    the suds, will require to be scalded by turning on a teakettle
+    of boiling water.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page73"
+       id="page73"></a>[pg 73]</span>
+
+    <div class="figcenter">
+        <img src="images/ill083.jpg"
+             alt="HOUSEHOLD PESTS" />
+    </div>
+
+    <h2>HOW TO DESTROY HOUSEHOLD PESTS</h2>
+
+    <p><b>How to Destroy Ants.</b>&mdash;Ants that frequent houses
+    or gardens may he destroyed by taking flower of brimstone half
+    a pound and potash four ounces; set them in an iron or earthen
+    pan over the fire till dissolved and united; afterward beat
+    them to a powder, and infuse a little of this powder in water;
+    and wherever you sprinkle it the ants will die or fly the
+    place.</p>
+
+    <p><b>How to Destroy Black Ants.</b>&mdash;A few leaves of
+    green wormwood, scattered among the haunts of these troublesome
+    insects, is said to be effectual in dislodging them.</p>
+
+    <p><b>How to Destroy Red Ants.</b>&mdash;The best way to get
+    rid of ants, is to set a quantity of cracked walnuts or
+    shell-barks on plates, and put them in the closet or places
+    where the ants congregate. They are very fond of these, and
+    will collect on them in myriads. When they have collected on
+    them make a general <i>auto-da-fe</i>, by turning nuts and ants
+    together into the fire, and then replenish the plates with
+    fresh nuts. After they have become so thinned off as to cease
+    collecting on plates, powder some camphor and put in the holes
+    and crevices, whereupon the remainder of them will speedily
+    depart. It may help the process of getting them to assemble on
+    shell-barks, to remove all edibles out of their way for the
+    time.</p>
+
+    <p><b>How to Destroy Black Bees.</b>&mdash;Place two or three
+    shallow vessels&mdash;the larger kind of flower-pot saucers
+    will do&mdash;half filled with water, on the floors where they
+    assemble, with strips of cardboard running from the edge of the
+    vessel to the floor, at a gentle inclination; these the
+    unwelcome guests will eagerly ascend, and so find a watery
+    grave.</p>
+
+    <p><b>How to Destroy Bed-Bugs.</b>&mdash;1. When they have made
+    a lodgement in the wall, fill all the apertures with a mixture
+    of soft soap and Scotch snuff. Take the bedstead to pieces, and
+    treat that in the same way. 2. A strong decoction of red pepper
+    applied to bedsteads will either kill the bugs or drive them
+    away. 3. Put the bedstead into a close room and set fire to the
+    following composition, placed in an iron pot upon the hearth,
+    having previously closed up the chimney, then shut the door,
+    let them remain a day: Sulphur nine parts; saltpetre, powdered,
+    one part. Mix. Be sure to open the door of the room five or six
+    hours before you venture to go into it a second time. 4. Rub
+    the bedstead well with lampoil; this alone is good, but to make
+    it more effectual, get ten cents worth of quicksilver and add
+    to it. Put it into all the cracks around the bed, and they will
+    soon disappear. The bedsteads should first be scalded and wiped
+    dry, then put on with a feather. 5. Corrosive sublimate, one
+    ounce; muriatic acid, two ounces; water, four ounces; dissolve,
+    then add turpentine, one pint; decoction of tobacco, one pint.
+    Mix. For the decoction of tobacco boil one ounce of tobacco in
+    a 1/2 pint of water. The mixture must be applied with a paint
+    brush. This wash is deadly poison. 6. Rub the bedsteads in the
+    joints with equal parts of spirits of turpentine and kerosene
+    oil, and the cracks of the surbase in rooms where there are
+    many. Filling up all the cracks with hard soap is an excellent
+    remedy.</p>
+
+    <p>March and April are the months when bedsteads should be
+    examined to kill all the eggs. 7. Mix together two ounces
+    spirits of turpentine, one ounce corrosive sublimate, and one
+    pint alcohol. 8. Distilled vinegar, or diluted good vinegar, a
+    pint; camphor one-half ounce; dissolve. 9. White arsenic, two
+    ounces; lard, thirteen ounces; corrosive sublimate, one-fourth
+    ounce; venetian red, one-fourth ounce. (Deadly poison.) 10.
+    Strong mercurial ointment one ounce; soft soap one ounce; oil
+    of turpentine, a pint 11. Gasoline and coaloil are both
+    excellent adjuncts, with cleanliness, in ridding a bed or house
+    of these pests.</p>
+
+    <p><b>How to Destroy Caterpillars.</b>&mdash;Boil together a
+    quantity of rue, wormwood, and any cheap tobacco (equal parts)
+    in common water. The liquid should be very strong. Sprinkle it
+    on the leaves and young branches every morning and evening
+    during the time the fruit is ripening.</p>
+
+    <p><b>How to Destroy Cockroaches and Beetles.</b>&mdash;1.
+    Strew the roots of black hellebore, at night, in the places
+    infested by these vermin, and they will be found in the morning
+    dead or dying. Black hellebore grows in marshy grounds, and may
+    be had at the herb shops. 2. Put about a quart of water
+    sweetened with molasses in a tin wash basin or smooth glazed
+    china bowl. Set it at evening in a place frequented by the
+    bugs. Around the basin put an old piece of carpet that the bugs
+    can have easy access to the top. They will go down in the
+    water, and stay till you come. 3. Take pulverized borax, 4
+    parts, flour 1 part, mix intimately and distribute the mixture
+    in cupboards which are frequented by the roaches, or blow it,
+    by means of a bellows, into the holes or cracks that are
+    infested by them. 4. By scattering a handful of fresh cucumber
+    parings about the house. 5. Take carbonic acid and powdered
+    camphor in equal parts; put them in a bottle; they will become
+    fluid. With a painter's brush of the size called a sash-tool,
+    put the mixture on the cracks or places where the roaches hide;
+    they will come out at once. Then kill. 6. Mix up a quantity of
+    fresh burned plaster of paris (gypsum, such as is used for
+    making molds and ornaments), with wheat flour and a little
+    sugar, and distribute on shallow plates and box boards, and
+    place in the corners of the kitchen and pantry where they
+    frequent. In the darkness they will feast themselves on it.
+    Whether it interferes with their digestion or not, is difficult
+    to ascertain, but after three or four nights renewal of the
+    preparation, no cockroaches will be found on the premises.</p>
+
+    <p><b>How to Destroy Crickets.</b>&mdash;Sprinkle a little
+    quick lime near to the cracks through which they enter the
+    room. The lime may be laid down overnight, and swept away in
+    the morning. In a few days they will most likely all be
+    destroyed. But care must be taken that the children do not
+    meddle with the lime, as a very small portion of it getting
+    into the eye, would prove exceedingly hurtful. In case of such
+    an accident the best thing to do would be to wash the eye with
+    vinegar and water.</p>
+
+    <p><b>How to get Rid of Fleas.</b>&mdash;Much of the largest
+    number of fleas are brought into our family circles by pet dogs
+    and cats. The oil of pennyroyal will drive these insects off:
+    but a cheaper method, where the herb flourishes, is to throw
+    your cats and dogs into a decoction of it once a week. When the
+    herb cannot be got, the oil can be procured. In this case,
+    saturate strings with it and tie them around the necks of the
+    dogs and cats. These applications should be repeated every
+    twelve or fifteen days. Mint
+    <span class="pagenum"><a name="page74"
+       id="page74"></a>[pg 74]</span> freshly cut, and hung round a
+       bedstead, or on the furniture, will prevent annoyance from
+       bed insects; a few drops of essential oil of lavender will
+       be more efficacious.</p>
+
+    <p><b>How to Destroy Flies.</b>&mdash;1. Take an infusion of
+    quassia, one pint; brown sugar, four ounces, ground pepper, two
+    ounces. To be well mixed together, and put in small shallow
+    dishes where required. 2. Black pepper (powdered), one drachm;
+    brown sugar, one drachm; milk or cream, two drachms. Mix, and
+    place it on a plate or saucer where the flies are most
+    troublesome. 3. Pour a little simple oxymel (an article to be
+    obtained at the druggists), into a common tumbler glass, and
+    place in the glass a piece of cap paper, made into the shape of
+    the upper part of a funnel, with a hole at the bottom to admit
+    the flies. Attracted by the smell, they readily enter the trap
+    in swarms, and by the thousands soon collected prove that they
+    have not the wit or the disposition to return. 4. Take some
+    jars, mugs, or tumblers, fill them half full with soapy water;
+    cover them as jam-pots are covered, with a piece of paper,
+    either tied down or tucked under the rim. Let this paper be
+    rubbed inside with wet sugar, molasses, honey, or jam, or any
+    thing sweet; cut a small hole in the center, large enough for a
+    fly to enter. The flies settle on the top, attracted by the
+    smell of the bait; they then crawl through the hole, to feed
+    upon the sweets beneath. Meanwhile the warmth of the weather
+    causes the soapy water to ferment, and produces a gas which
+    overpowers the flies, and they drop down into the vessel.
+    Thousands may be destroyed this way, and the traps last a long
+    time.</p>
+
+    <p><b>Fly Paper.</b>&mdash;Melt resin, and add thereto while
+    soft, sufficient sweet oil, lard, or lamp oil to make it, when
+    cold about the consistency of honey. Spread on writing paper,
+    and place in a convenient spot. It will soon be filled with
+    ants, Hies, and other vermin.</p>
+
+    <p><b>How to Expel Insects.</b>&mdash;All insects dread
+    pennyroyal: the smell of it destroys some, and drives others
+    away. At the time that fresh pennyroyal cannot be gathered, get
+    oil of pennyroyal; pour some into a saucer, and steep in it
+    small pieces of wadding or raw cotton, and place them in
+    corners, closet-shelves, bureau drawers, boxes, etc., and the
+    cockroaches, ants, or other insects will soon disappear. It is
+    also well to place some between the mattresses, and around the
+    bed. It is also a splendid thing for brushing off that terrible
+    little insect, the seed tick.</p>
+
+    <p><b>How to Destroy Mice.</b>&mdash;1. Use tartar emetic
+    mingled with some favorite food. The mice will leave the
+    premises. 2. Take one part calomel, five parts of wheat flour,
+    one part sugar, and one-tenth of a part of ultramarine. Mix
+    together in a fine powder and place it in a dish. This is a
+    most efficient poison for mice.</p>
+
+    <p>3. Any one desirous of keeping seeds from the depredations
+    of mice can do so by mixing pieces of camphor gum in with the
+    seeds. Camphor placed in drawers or trunks will prevent mice
+    from doing them injury. The little animal objects to the odor
+    and keeps a good distance from it. He will seek food
+    elsewhere.</p>
+
+    <p>4. Gather all kinds of mint and scatter about your shelves,
+    and they will forsake the premises.</p>
+
+    <p><b>How to Drive Away Mosquitoes.</b>&mdash;1. A camphor bag
+    hung up in an open casement will prove an effectual barrier to
+    their entrance. Camphorated spirits applied as perfume to the
+    face and hands will prove an effectual preventive; but when
+    bitten by them, aromatic vinegar is the beat antidote.</p>
+
+    <p>2. A small amount of oil of pennyroyal sprinkled around the
+    room will drive away the mosquitoes. This is an excellent
+    recipe.</p>
+
+    <p>3. Take of gum camphor a piece about half the size of an
+    egg, and evaporate it by placing it in a tin vessel and holding
+    it over a lamp or candle, taking care that it does not ignite.
+    The smoke will soon fill the room and expel the mosquitoes.</p>
+
+    <p><b>How to Preserve Clothing from Moths.</b>&mdash;1. Procure
+    shavings of cedar wood and enclose in muslin bags, which should
+    be distributed freely among clothes. 2. Procure shavings of
+    camphor wood, and enclose in bags. 3. Sprinkle pimento
+    (allspice) berries among the clothes. 4. Sprinkle the clothes
+    with the seeds of the musk plant. 5. An ounce of gum camphor
+    and one of the powdered shell of red pepper are macerated in
+    eight ounces of strong alcohol for several days, then strained.
+    With this tincture the furs or cloths are sprinkled over, and
+    rolled up in sheets. 6. Carefully shake and brush woolens early
+    in the spring, so as to be certain that no eggs are in them;
+    then sew them up in cotton or linen wrappers, putting a piece
+    of camphor gum, tied up in a bit of muslin, into each bundle,
+    or into the chests and closets where the articles are to lie.
+    No moth will approach while the smell of the camphor continues.
+    When the gum is evaporated, it must be renewed. Enclose them in
+    a moth-proof box with camphor, no matter whether made of white
+    paper or white pine, before any eggs are laid on them by early
+    spring moths. The notion of having a trunk made of some
+    particular kind of wood for this purpose, is nonsense. Furs or
+    woolens, put away in spring time, before moth eggs are laid,
+    into boxes, trunks, drawers, or closets even, where moths
+    cannot enter, will be safe from the ravages of moth-worms,
+    provided none were in them that were laid late in the autumn,
+    for they are not of spontaneous production.</p>
+
+    <p><b>How to Kill Moths in Carpets.</b>&mdash;Wring a coarse
+    crash towel out of clear water, spread it smoothly on the
+    carpet, iron it dry with a good hot iron, repeating the
+    operation on all parts of the carpet suspected of being
+    infected with moths. No need to press hard, and neither the
+    pile nor color of the carpet will he injured, and the moths
+    will be destroyed by the heat and steam.</p>
+
+    <p><b>How to Destroy Rats.</b>&mdash;1. When a house is
+    invested with rats which refuse to be caught by cheese and
+    other baits, a few drops of the highly-scented oil of rhodium
+    poured on the bottom of the cage will be an attraction which
+    they cannot refuse. 2. Place on the floor near where their
+    holes are supposed to be a thin layer of moist caustic potash.
+    When the rats travel on this, it will cause their feet to
+    become sore, which they lick, and their tongues become likewise
+    sore. The consequence is, that they shun this locality, and
+    seem to inform all the neighboring rats about it, and the
+    result is that they soon abandon a house that has such mean
+    floors. 3. Cut some corks as thin as wafers, and fry, roast, or
+    stew them in grease, and place the same in their track; or a
+    dried sponge fried or dipped in molasses or honey, with a small
+    quantity of bird lime or oil of rhodium, will fasten to their
+    fur and cause them to depart. 4. If a live rat can be caught
+    and smeared over with tar or train oil, and afterwards allowed
+    to escape in the holes of other rats, he will cause all soon to
+    take their departure. 5. If a live rat be caught, and a small
+    bell be fastened around his neck, and allowed to escape, all of
+    his brother rats as well as himself will very soon go to some
+    other neighbor's house. 6. Take a pan, about twelve inches
+    deep, and half fill it with water; then sprinkle some bran on
+    the water and set the pan in a place where the rats most
+    frequent. In the morning you will find several rats in the pan.
+    7. Flour, three parts; sugar, one-half part; sulphur, two
+    parts, and phosphorus, two parts. Smear on meat, and place near
+    where the rats are most troublesome. 8. Squills are an
+    excellent poison for rats. The powder should be mixed with some
+    fatty substance, and spread upon slices of bread. The pulp of
+    <span class="pagenum"><a name="page75"
+       id="page75"></a>[pg 75]</span> is also very good. Rats are
+       very fond of either. 9. Take two ounces of carbonate of
+       barytes, and mix with one pound of suet or tallow, place a
+       portion of this within their holes and about their haunts.
+       It is greedily eaten, produces great thirst, and death
+       ensues after drinking. This is a very effectual poison,
+       because it is both tasteless and odorless. 10. Take one
+       ounce of finely powdered arsenic, one ounce of lard; mix
+       these into a paste with meal, put it about the haunts of
+       rats. They will eat of it greedily. 11. Make a paste of one
+       ounce of flour, one-half gill of water, one drachm of
+       phosphorus, and one ounce of flour. Or, one ounce of flour,
+       two ounces of powdered cheese crumbs, and one-half drachm of
+       phosphorus; add to each of these mixtures a few drops of the
+       oil of rhodium, and spread this on thin pieces of bread like
+       butter; the rats will eat of this greedily, and it is a sure
+       poison. 12. Mix some ground plaster of paris with some sugar
+       and Indian meal. Set it about on plates, and leave beside
+       each plate a saucer of water. When the rats have eaten the
+       mixture they will drink the water and die. To attract them
+       toward it, you may sprinkle on the edges of the plates a
+       little of the oil of rhodium. Another method of getting rid
+       of rats is, to strew pounded potash on their holes. The
+       potash gets into their coats and irritates the skin, and the
+       rats desert the place. 13. The Dutch method: this is said to
+       be used successfully in Holland; we have, however, never
+       tried it. A number of rats are left together to themselves
+       in a very large trap or cage, with no food whatever; their
+       craving hunger will, at last, cause them to fight and the
+       weakest will be eaten by the others; after a short time the
+       fight is renewed, and the next weakest is the victim, and so
+       it goes on till one strong rat is left. When this one has
+       eaten the last remains of any of the others, it is set
+       loose; the animal has now acquired such a taste for
+       rat-flesh that he is the terror of ratdom, going round
+       seeking what rat he may devour. In an incredibly short time
+       the premises are abandoned by all other rats, which will not
+       come back before the cannibal rat has left or has died. 14.
+       Catch a rat and smear him over with a mixture of phosphorus
+       and lard, and then let him loose. The house will soon be
+       emptied of these pests.</p>
+
+    <p><b>Vermin, in Water.</b>&mdash;Go to the river or pond, and
+    with a small net (a piece of old mosquito bar will do) collect
+    a dozen or more of the small fishes known as minnows, and put
+    them in your cistern, and in a short time you will have clear
+    water, the wiggle-tails and reddish-colored bugs or lice being
+    gobbled up by the fishes.</p>
+    <hr class="full" />
+
+    <div class="figcenter">
+        <img src="images/ill084.jpg"
+             alt="ACCIDENTS AND INJURIES ... And How to Meet Them" />
+    </div>
+
+    <h2>ACCIDENTS AND INJURIES</h2>
+
+    <h3 style="margin-top:0em">And How to Meet Them</h3>
+
+    <p>As accidents are constantly liable to occur, the importance
+    of knowing how best to meet the various emergencies that may
+    arise can hardly be over-estimated. In all cases, and under all
+    circumstances, the best help to assist a party in this trying
+    moment is <i>presence of mind</i>.</p>
+
+    <p><b>Harvest Bug-Bites.</b>&mdash;The best remedy is the use
+    of benzine, which immediately kills the insect. A small drop of
+    tincture of iodine has the same effect.</p>
+
+    <p><b>Bites and Stings of Insects.</b>&mdash;Such as bees,
+    wasps, hornets, etc., although generally painful, and ofttimes
+    causing much disturbance, yet are rarely attended with fatal
+    results. The pain and swelling may generally be promptly
+    arrested by bathing freely with a strong solution of equal
+    parts of common salt and baking soda, in warm water; or by the
+    application of spirits of hartshorn; or of volatile liniment
+    (one part of spirits of hartshorn and two of olive oil). In the
+    absence of the other articles, warm oil may be used; or, if
+    this is not at hand, apply a paste made from fresh clay-earth.
+    If the sting of the insect is left in the wound, as is
+    frequently the case, it should always be extracted. If there is
+    faintness, give some stimulant; as, a tablespoonful or two of
+    brandy and water, or brandy and ammonia.</p>
+
+    <p><b>Mad Dog Bites.</b>&mdash;1. Take immediately warm vinegar
+    or tepid water; wash the wound clean therewith and then dry it;
+    pour upon the wound, then, ten or twelve drops of muriatic
+    acid. Mineral acids destroy the poison of the saliva, by which
+    means the evil effects of the latter are neutralized. 2. Many
+    think that the only sure preventive of evil following the bite
+    of a rabid dog is to suck the wound immediately, before the
+    poison has had time to circulate with the blood. If the person
+    bit cannot get to the wound to suck it, he must persuade or pay
+    another to do it for him. There is no fear of any harm
+    following this, for the poison entering by the stomach cannot
+    hurt a person. A spoonful of the poison might be swallowed with
+    impunity, but the person who sucks the place should have no
+    wound on the lip or tongue, or it might be dangerous. The
+    precaution alluded to is a most important one, and should never
+    be omitted prior to an excision and the application of lunar
+    caustic in every part, especially the interior and deep-seated
+    portions. No injury need be anticipated if this treatment is
+    adopted promptly and effectively. The poison of hydrophobia
+    remains latent on an average six weeks; the part heals over,
+    but there is a pimple or wound, more or less irritable; it then
+    becomes painful; and the germ, whatever it is, ripe for
+    dissemination into the system, and then all hope is gone.
+    Nevertheless, between the time of the bite and the activity of
+    the wound previous to dissemination, the caustic of nitrate of
+    silver is a sure preventive; after that it is as useless as all
+    the other means. The best mode of application of the nitrate of
+    silver is by introducing it solidly into the wound.</p>
+
+    <p><b>Serpents Bites.</b>&mdash;The poison inserted by the
+    stings and bites of many venomous reptiles is so rapidly
+    absorbed, and of so fatal a description, as frequently to
+    occasion death before any remedy or antidote can be applied;
+    and they are rendered yet more dangerous from the fact that
+    these wounds are inflicted in parts of the country and world
+    where precautionary measures are seldom thought of, and
+    generally at times when people are least prepared to meet them.
+    1. In absence of any remedies, the first best plan to adopt on
+    being bitten by any of the poisonous snakes is to do as
+    recommended above in Mad Dog Bites&mdash;viz., to wash off the
+    place immediately; if possible get the mouth to the spot, and
+    forcibly suck out all the poison, first applying a ligature
+    above the wound as tightly as can be borne. 2. A remedy
+    promulgated by the Smithsonian Institute is
+    <span class="pagenum"><a name="page76"
+       id="page76"></a>[pg 76]</span> 30 grs. iodide potassium, 30
+       grs. iodine, 1 oz. water, to be applied externally to the
+       wound by saturating lint or batting&mdash;the same to be
+       kept moist with the antidote until the cure be effected,
+       which will be in one hour, and sometimes instantly. 3. An
+       Australian physician has tried and recommends carbolic acid,
+       diluted and administered internally every few minutes until
+       recovery is certain. 4. Another Australian physician,
+       Professor Halford, of Melbourne University, has discovered
+       that if a proper amount of dilute ammonia be injected into
+       the circulation of a patient suffering from snake-bite, the
+       curative effect is usually sudden and startling, so that, in
+       many cases, men have thus been brought back, as it were, by
+       magic, from the very shadow of death.</p>
+
+    <p><b>Bleeding at the Nose.</b>&mdash;1. Roll up a piece of
+    paper, and press it under the upper lip. 2. In obstinate cases
+    blow a little gum Arabic up the nostrils through a quill, which
+    will immediately stop the discharge; powdered alum is also
+    good. 3. Pressure by the finger over the small artery near the
+    ala (wing) of the nose, on the side where the blood is flowing,
+    is said to arrest the hemorrhage immediately.</p>
+
+    <p><b>Bleeding from the Lungs.</b>&mdash;A New York physician
+    has related a case in which inhalation of very dry persulphate
+    of iron, reduced to a palpable powder, entirely arrested
+    bleeding from the lungs, after all the usual remedies, lead,
+    opium, etc., had failed. A small quantity was administered by
+    drawing into the lungs every hour during part of the night and
+    following day.</p>
+
+    <p><b>Bleeding from the Bowels.</b>&mdash;The most common cause
+    of this, when not a complication of some disease, is
+    hemorrhoids or piles. Should serious hemorrhage occur, rest and
+    quiet, and cold water poured slowly over the lower portion of
+    the belly, or cloths wet with cold water, or better, with ice
+    water applied over the belly and thighs, and to the lower end
+    of the bowels, will ordinarily arrest it. In some cases it may
+    be necessary to use injections of cold water, or even put small
+    pieces of ice in the rectum.</p>
+
+    <p><b>Bleeding from the Mouth.</b>&mdash;This is generally
+    caused by some injury to the cheeks, gums or tongue, but it
+    sometimes occurs without any direct cause of this kind, and no
+    small alarm may be caused by mistaking it for bleeding from the
+    lungs. Except when an artery of some size is injured, bleeding
+    from the mouth can generally be controlled by gargling and
+    washing the mouth with cold water, salt and water, or alum and
+    water, or some persulphate of iron may be applied to the
+    bleeding surface. Sometimes obstinate or even alarming bleeding
+    may follow the pulling of a tooth. The best remedy for this is
+    to plug the cavity with lint or cotton wet with the solution of
+    persulphate of iron, and apply a compress which may be kept in
+    place by closing the teeth on it.</p>
+
+    <p><b>Bleeding from the Stomach.</b>&mdash;<i>Vomiting
+    blood</i>.&mdash;Hemorrhage from the stomach is seldom so
+    serious as to endanger life; but as it may be a symptom of some
+    dangerous affection, it is always best to consult a physician
+    concerning it. In the meantime, as in all other varieties of
+    hemorrhage, perfect quiet should be preserved. A little salt,
+    or vinegar, or lemon juice, should be taken at intervals, in a
+    small glass of fresh cool water, or ice-water, as ice may be
+    swallowed in small pieces, and cloths wet with ice-water, or
+    pounded ice applied over the stomach.</p>
+
+    <p><b>Bleeding from Varicose Veins.</b>&mdash;Serious and even
+    fatal hemorrhage may occur from the bursting of a large
+    varicose or "broken" vein. Should such an accident occur, the
+    bleeding may be best controlled, until proper medical aid can
+    be procured, by a tight bandage; or a "stick tourniquet,"
+    remembering that the blood comes toward the heart in the veins,
+    and from it in the arteries. The best thing to prevent the
+    rupture of varicose or broken veins is to support the limb by
+    wearing elastic stockings, or a carefully applied bandage.</p>
+
+    <p><b>Burns and Scalds.</b>&mdash;There is no class of
+    accidents that cause such an amount of agony, and none which
+    are followed with more disastrous results.</p>
+
+    <p>1. By putting the burned part under cold water, milk, or
+    other bland fluid, instantaneous and perfect relief from all
+    pain will be experienced. On withdrawal, the burn should be
+    perfectly covered with half an inch or more of common wheaten
+    flour, put on with a dredging-box, or in any other way, and
+    allowed to remain until a cure is effected, when the dry, caked
+    flour will fall off, or can be softened with water, disclosing
+    a beautiful, new and healthy skin, in all cases where the burns
+    have been superficial. 2. Dissolve white lead in flaxseed oil
+    to the consistency of milk, and apply over the entire burn or
+    scald every five minutes. It can be applied with a soft
+    feather. This is said to give relief sooner, and to be more
+    permanent in its effects, than any other application. 3. Make a
+    saturated solution of alum (four ounces to a quart of hot
+    water). Dip a cotton cloth in this solution and apply
+    immediately on the burn. As soon as it becomes hot or dry,
+    replace it by another, and continue doing so as often as the
+    cloth dries, which at first will be every few minutes. The pain
+    will immediately cease, and after twenty-four hours of this
+    treatment the burn will be healed; especially if commenced
+    before blisters are formed. The astringent and drying qualities
+    of the alum will entirely prevent their formation. 4.
+    Glycerine, five ounces; white of egg, four ounces; tincture of
+    arnica, three ounces. Mix the glycerine and white of egg
+    thoroughly in a mortar, and gradually add the arnica. Apply
+    freely on linen rags night, and morning, washing previously
+    with warm castile soap-suds. 5. Take one drachm of finely
+    powdered alum, and mix thoroughly with the white of two eggs
+    and one teacup of fresh lard; spread on a cloth, and apply to
+    the parts burnt. It gives almost instant relief from pain, and,
+    by excluding the air, prevents excessive inflammatory action.
+    The application should be changed at least once a day. 6. M.
+    Joel, of the Children's Hospital, Lausanne, finds that a tepid
+    bath, containing a couple of pinches of sulphate of iron, gives
+    immediate relief to young children who have been extensively
+    burned. In a case of a child four years old, a bath repeated
+    twice a day&mdash;twenty minutes each bath&mdash;the
+    suppuration decreased, lost its odor, and the little sufferer
+    was soon convalescent. 7. For severe scalding, carbolic acid
+    has recently been used with marked benefit. It is to be mixed
+    with thirty parts of the ordinary oil of lime water to one part
+    of the acid. Linen rags satured in the carbolic emulsion are to
+    be spread on the scalded parts, and kept moist by frequently
+    smearing with the feather dipped in the liquid. Two advantages
+    of this mode of treatment are, the exclusion of air, and the
+    rapid healing by a natural restorative action without the
+    formation of pus, thus preserving unmarred and personal
+    appearance of the patient&mdash;a matter of no small importance
+    to some people.</p>
+
+    <p><b>Choking.</b>&mdash;In case of Choking, a violent slap
+    with the open hand between the shoulders of the sufferer will
+    often effect a dislodgment. In case the accident occurs with a
+    child, and the slapping process does not afford instant relief,
+    it should be grasped by the feet, and placed head downwards,
+    and the slapping between the shoulders renewed; but in case
+    this induced violent suffocative paroxysms it must not be
+    repeated. If the substance, whatever it maybe, has entered the
+    windpipe, and the coughing and inverting the body fails to
+    dislodge it, it is probable that nothing but cutting open the
+    windpipe will be of any <span class="pagenum"><a name="page77"
+       id="page77"></a>[pg 77]</span> and for this the services of
+       a surgeon should always be procured. If food has stuck in
+       the throat or gullet, the forefinger should be immediately
+       introduced; and if lodged at the entrance of the gullet, the
+       substance may be reached and extracted, possibly, with the
+       forefinger alone, or may be seized with a pair of pincers,
+       if at hand, or a curling tongs, or anything of the kind.
+       This procedure may be facilitated by directing the person to
+       put the tongue well out, in which position it may be
+       retained by the individual himself, or a bystander by
+       grasping it, covered with a handkerchief or towel. Should
+       this fail, an effort should be made to excite retching or
+       vomiting by passing the finger to the root of the tongue, in
+       hopes that the offending substance may in this way be
+       dislodged; or it may possibly be effected by suddenly and
+       unexpectedly dashing in the face a basin of cold water, the
+       shock suddenly relaxing the muscular spasm present, and the
+       involuntary gasp at the same time may move it up or down. If
+       this cannot be done, as each instant's delay is of vital
+       importance to a choking man, seize a fork, a spoon, a
+       penholder, pencil, quill, or anything suitable at hand, and
+       endeavor to push the article down the throat. If it be low
+       down the gullet, and other means fail, its dislodgment may
+       sometimes be effected by dashing cold water on the spine, or
+       vomiting may be induced by an emetic of sulphate of zinc
+       (twenty grains in a couple of tablespoonfuls of warm water),
+       or of common salt and mustard in like manner, or it may be
+       pushed into the stomach by extemporizing a probang, by
+       fastening a small sponge to the end of a stiff strip of
+       whalebone. If this cannot he done, a surgical operation will
+       be necessary. Fish bones or other sharp substances, when
+       they cannot be removed by the finger or forceps, may
+       sometimes be dislodged by swallowing some pulpy mass, as
+       masticated bread, etc. Irregularly shaped substances, a
+       plate with artificial teeth for instance, can ordinarily be
+       removed only by surgical interference.</p>
+
+    <p><b>Colic.</b>&mdash;Use a hot fomentation over the abdomen,
+    and a small quantity of ginger, pepermint or common tea. If not
+    relieved in a few minutes, then give an injection of a quart of
+    warm water with twenty or thirty drops of laudanum, and repeat
+    it if necessary. A half teaspoonful of chloroform, in a
+    tablespoonful of sweetened water, with or without a few drops
+    of spirits of lavender or essence of peppermint, will often
+    give prompt relief.</p>
+
+    <p><b>Convulsions.</b>&mdash;In small children convulsions
+    frequently happen from teething, sometimes from worms or from
+    some irritating substance within the stomach or bowels, and
+    sometimes from some affection of the brain.</p>
+
+    <p>When a child has convulsions, place it immediately in a warm
+    or hot bath, and sponge its head with cold water. Then apply a
+    hot mustard plaster to the wrists, ankles and soles of the
+    feet, or, in case a plaster cannot be obtained, apply a cloth
+    wrung out of hot mustard water. Allow these to remain until the
+    skin reddens, and use care that the same do not blister. After
+    the fit has subsided, use great care against its return by
+    attention to the cause which gave rise to it.</p>
+
+    <p>Convulsions in adults must be treated in accordance with the
+    manner which gave rise to them. During the attack great care
+    should be taken that the party does not injure himself, and the
+    best preventive is a cork or a soft piece of wood, or other
+    suitable substance, placed between the teeth to prevent biting
+    the tongue and cheeks: tight clothing must be removed or
+    loosened; mustard poultices should be applied to the
+    extremities and over the abdomen; abundance of fresh air should
+    be secured by opening windows and doors, and preventing
+    unnecessary crowding of persons around; cold water may be
+    dashed on the face and chest; and if there be plethora, with
+    full bounding pulse, with evidence of cerebral or other
+    internal congestion, the abstraction of a few ounces of blood
+    may be beneficial.</p>
+
+    <p><b>Cramp.</b>&mdash;Spasmodic or involuntary contractions of
+    the muscles generally of the extremities, accompanied with
+    great pain. The muscles of the legs and feet are the most
+    commonly affected with cramp, especially after great exertion.
+    The best treatment is immediately to stand upright, and to well
+    rub the part with the hand. The application of strong
+    stimulants, as spirits of ammonia, or of anodines, as opiate
+    liniments, has been recommended. When cramp occurs in the
+    stomach, a teaspoonful of sal volatile in water, or a dram
+    glassful of good brandy, should be swallowed immediately. When
+    cramp comes on during cold bathing, the limb should be thrown
+    out as suddenly and violently as possible, which will generally
+    remove it, care being also taken not to become flurried nor
+    frightened, as presence of mind is very essential to personal
+    safety on such an occasion. A common cause of cramp is
+    indigestion, and the use of acescent liquors; these should be
+    avoided.</p>
+
+    <p><b>Cuts.</b>&mdash;In case the flow of blood is trifling,
+    stop the bleeding by bringing the edges of the wound together,
+    If the flow of blood is great, of a bright vermillion color,
+    and flows in spurts or with a jerk, an artery is severed, and
+    at once should pressure be made on the parts by the finger
+    (between the cut and the heart), until a compress is arranged
+    by a tight ligature above the wounded part. Then the finger may
+    be taken off, and if the blood still flows, tighten the
+    handkerchief or other article that forms the ligature, until it
+    ceases. If at this point the attendance of a physician or
+    surgeon cannot be secured, take strong silk thread, or wax
+    together three or four threads and cut them into lengths of
+    about a foot long. Wash the parts with warm water, and then
+    with a sharp hook or small pair of pincers in your hand, fix
+    your eye steadfastly upon the wound, and directing the ligature
+    to be slightly released, you will see the mouth of the artery
+    from which the blood springs. At once seize it, draw it out a
+    little while an assistant passes a ligature round it, and ties
+    it up tight with a double knot. In this way take up in
+    succession every bleeding vessel you can see or get hold of. If
+    the wound is too high up in a limb to apply the ligature do not
+    lose your presence of mind. If it is the thigh, press firmly on
+    the groin; if in the arm, with the band-end or ring of a common
+    door-key make pressure above the collar bone, and about its
+    middle, against its first rib, which lies under it. The
+    pressure should be continued until assistance is procured and
+    the vessel tied up. If the wound is on the face, or other place
+    where pressure cannot effectually be made, place a piece of ice
+    directly over the wound allowing it to remain there until the
+    blood coagulates, when it may be removed, and a compress and
+    bandage be applied.</p>
+
+    <p>After the bleeding is arrested the surrounding blood should
+    be cleared away, as well as any extraneous matter then bring
+    the sides of the wound into contact throughout the whole depth,
+    in order that they may grow together as quickly as possible,
+    retaining them in their position by strips of adhesive plaster.
+    If the wound be deep and extensive, the wound itself and the
+    adjacent parts must be supported by proper bandages. The
+    position of the patient should be such as will relax the skin
+    and muscles of the wounded part. Rest, low and unstimulating
+    diet, will complete the requirements necessary to a speedy
+    recovery.</p>
+
+    <p><b>How to Distinguish Death.</b>&mdash;As many instances
+    occur of parties being buried alive, they being to all
+    appearance dead, the great importance of knowing how to
+    distinguish real from imaginary death need not be explained.
+    The appearances which mostly accompany death, are an entire
+    <span class="pagenum"><a name="page78"
+       id="page78"></a>[pg 78]</span> of breathing, of the heart's
+       action; the eyelids are partly closed, the eyes glassy, and
+       the pupils usually dilated; the jaws are clenched, the
+       fingers partially contracted, and the lips and nostrils more
+       or less covered with frothy mucus, with increasing pallor
+       and coldness of surface, and the muscles soon become rigid
+       and the limbs fixed in their position. But as these same
+       conditions may also exist in certain other cases of
+       suspended animation, great care should be observed, whenever
+       there is the least doubt concerning it, to prevent the
+       unnecessary crowding of the room in which the corpse is, or
+       of parties crowding around the body; nor should the body be
+       allowed to remain lying on the back without the tongue being
+       so secured as to prevent the glottis or orifice of the
+       windpipe being closed by it; nor should the face be closely
+       covered; nor rough usage of any kind be allowed. In case
+       there is great doubt, the body should not be allowed to be
+       inclosed in the coffin, and under no circumstances should
+       burial be allowed until there are unmistakable signs of
+       decomposition.</p>
+
+    <p>Of the numerous methods proposed as signs for real death, we
+    select the following: 1. So long as breathing continues, the
+    surface of a mirror held to the mouth and nostrils will become
+    dimmed with moisture. 2. If a strong thread or small cord be
+    tied tightly round the finger of a living person, the portion
+    beyond the cord or thread will become red and swollen&mdash;if
+    dead, no change is produced. 3. If the hand of a living person
+    is held before a strong light a portion of the margin or edges
+    of the fingers is translucent&mdash;if dead, every part of it
+    is opaque. 4. A coal of fire, a piece of hot iron, or the flame
+    of a candle, applied to the skin, if life remains, will
+    blister&mdash;if dead it will merely sear. 5. A bright steel
+    needle introduced and allowed to remain for half an hour in
+    living flesh will be still bright&mdash;if dead, it will be
+    tarnished by oxydation. 6. A few drops of a solution of atropia
+    (two grains to one-half ounce of water) introduced into the
+    eye, if the person is alive, will cause the pupils to
+    dilate&mdash;if dead, no effect will be produced. 7. If the
+    pupil is already dilated, and the person is alive, a few drops
+    of tincture of the calabar bean will cause it to
+    contract&mdash;if dead, no effect will be produced.</p>
+
+    <p><b>Dislocations.</b>&mdash;These injuries can mostly be
+    easily recognized; 1. By the deformity that the dislocation
+    gives rise to by comparing the alteration in shape with the
+    other side of the body. 2. Loss of some of the regular
+    movements of the joints. 3. In case of dislocation, surgical
+    aid should be procured at once. While waiting the arrival of a
+    physician, the injured portion should be placed in the position
+    most comfortable to the patient, and frequent cold bathing or
+    cloths wrung out of cold water, applied to the parts affected,
+    so as to relieve suffering and prevent inflammation.</p>
+
+    <p><b>Foreign Bodies in Ears.</b>&mdash;Great care should be
+    taken in removing foreign bodies from the ear, as serious
+    injury may be inflicted. Most foreign bodies, especially those
+    of small size, can be easily removed by the use of a syringe
+    with warm water, and in most cases no other means should be
+    used. Should the first efforts fail, repeat the operation. A
+    syringe throwing a moderately small and continuous stream is
+    the best adapted for the purpose, and the removal may generally
+    be facilitated by inclining the ear downward while using the
+    syringe. Severe inflammation may be excited, and serious injury
+    done, by rash attempts to seize a foreign body in the ear, with
+    a forceps or tweezers, or trying to pick it out with a pin or
+    needle, or with an ear scoop. Should it be necessary from any
+    cause to use instruments, great care should be observed, and
+    but very little force exerted. It has lately been recommended,
+    when foreign bodies cannot be removed by syringing the ear, to
+    introduce a small brush or swab of frayed linen or muslin
+    cloth, or a bit of sponge, moistened with a solution of glue,
+    and keep it in contact with the foreign body until the glue
+    adheres, when the body may be easily removed.</p>
+
+    <p><b>Insects in the Ear.</b>&mdash;Insects in the ear may be
+    easily killed by pouring oil in the ear, after which remove by
+    syringing. (See foreign bodies in ear.)</p>
+
+    <p><b>To Remove Hardened Ear Wax.</b>&mdash;Hardened car wax
+    may be softened by dropping into the ear some oil or glycerine,
+    and then syringing. (See foreign bodies in ear.)</p>
+
+    <p><b>Foreign Bodies in Eye.</b>&mdash;To remove small
+    particles from the eye, unless they have penetrated the globe,
+    or become fixed in the conjunctiva, do as follows:</p>
+
+    <p>Grasp the upper lid between the thumb and forefinger, lift
+    it from the eyeball, and having drawn it down as far as
+    possible outside the lower lid, let it slide slowly back to its
+    place, resting upon the lower lid as it goes back; and then
+    wipe the edges of the lids with a soft handkerchief to remove
+    the foreign substance. This may be repeated a number of times,
+    if necessary, without injury. Should this means fail, evert the
+    lids and remove the foreign substance, by touching it lightly
+    with the fold of a handkerchief, or with the point of a roll of
+    paper made like a candle-lighter; or, if necessary, with a
+    small pair of forceps. A drop of sweet oil instilled in the
+    eye, while perfectly harmless, provokes a flow of tears that
+    will frequently wash away any light substance.</p>
+
+    <p>Bits of metal, sharp pieces of sand, etc. sometimes
+    penetrate the globe of the eye, and, unless removed, may excite
+    so much inflammation as to destroy the eye. They should he
+    removed by a competent surgeon.</p>
+
+    <p><b>Fainting.</b>&mdash;Lay the person who has fainted in a
+    current of air, or in such a position that the air from an open
+    window or door will have full play upon the face. Do not allow
+    parties to crowd closely around, but give the sufferer plenty
+    of room. Recovery will take place in a few minutes. The clothes
+    also may be opened, and cold water sprinkled upon the face,
+    hands and chest; and some pungent substance, as smelling salts,
+    camphor, aromatic vinegar, etc., may be applied to the
+    nostrils; and as soon as able to swallow, a little fresh water,
+    or spirits and water, may be given. Persons who faint easily
+    should avoid crowded rooms and places where the air is
+    close.</p>
+
+    <p><b>Fits.</b>&mdash;See Convulsions.</p>
+
+    <p><b>Clothing on Fire.</b>&mdash;If a woman's clothes catch on
+    fire, let her instantly roll herself over and over on the
+    ground. In case any one be present, let them throw her down and
+    do the like, and then wrap her up in a table-cloth, rug, coat,
+    or the first woolen article that can be found.</p>
+
+    <p><b>Fractures.</b>&mdash;As we can only give general rules
+    for treating the various fractures, we would advise any one
+    suffering from such to immediately apply to the nearest
+    surgeon, and not rely upon an inexperienced party.</p>
+
+    <p><b>Frost-Bite.</b>&mdash;Place the party suffering in a room
+    without fire, and rub the frozen or frosted parts with snow, or
+    pour ice-water over them until sensation begins to return. As
+    soon as a stinging pain is felt, and a change of color appears,
+    then cease the rubbing, and apply clothes wet with ice-water,
+    and subsequently, if active inflammation follow and suppuration
+    results, a solution of carbolic acid in water, one part to
+    thirty, should be applied. If mortification set in, amputation
+    is generally necessary. Where persons suffer from the
+    constitutional effects of cold, hot stimulants should be given
+    internally, and the body rubbed briskly with the hands and warm
+    flannel.</p>
+
+    <p><b>Poisons, Their Symptoms and Antidotes.</b>&mdash;When a
+    person has taken poison, the first thing to do is to compel the
+    patient to vomit, and for that purpose give any emetic that can
+    be most readily and quickly obtained, and which is prompt and
+    energetic, but safe in its
+    action.</p><span class="pagenum"><a name="page79"
+       id="page79"></a>[pg 79]</span>
+
+    <p>For this purpose there is, perhaps, nothing better than a
+    large teaspoonful of ground mustard in a tumblerful of warm
+    water, and it has the advantage of being almost always at hand.
+    If the dry mustard is not to be had, use mixed mustard from the
+    mustard pot. Its operation may generally be facilitated by the
+    addition of a like quantity of common table salt. If the
+    mustard is not at hand, give two or three teaspoonfuls of
+    powdered alum in syrup or molasses, and give freely of warm
+    water to drink; or give ten to twenty grains of sulphate of
+    zinc (white vitriol), or twenty to thirty grains of ipecac,
+    with one or two grains of tartar emetic, in a large cup of warm
+    water, and repeat every ten minutes until three or four doses
+    are given, unless free vomiting is sooner produced. After
+    vomiting has taken place, large draughts of warm water should
+    be given the patient, so that the vomiting will continue until
+    the poisonous substances have been thoroughly evacuated, and
+    then suitable antidotes should be given. If vomiting cannot be
+    produced, the stomach-pump should be used. When it is known
+    what particular kind of poison has been swallowed, then the
+    proper antidote for that poison should be given, but when this
+    cannot be ascertained, as is often the case, give freely of
+    equal parts of calcined magnesia, pulverized charcoal, and
+    sesquioxide of iron, in sufficient quantity of water. This is a
+    very harmless mixture, and is likely to be of great benefit, as
+    the ingredients, though very simple, are antidotes for the most
+    common and active poisons. In case this mixture cannot be
+    obtained, the stomach should be soothed and protected by the
+    free administration of demulcent, mucilaginous or oleaginous
+    drinks, such as the whites of eggs, milk, mucilage of gum
+    arabic, or slippery elm bark, flaxseed tea, starch, wheat,
+    flour, or arrow-root mixed in water, linseed or olive oil, or
+    melted butter or lard. Subsequently the bowels should be moved
+    by some gentle laxative, as a tablespoonful or two of castor
+    oil, or a teaspoonful of calcined magnesia; and pain or other
+    evidence of inflammation must be relieved by the administration
+    of a few drops of laudanum, and the repeated application of hot
+    poultices, fomentations and mustard plasters. The following are
+    the names of the articles that may give rise to poisoning, most
+    commonly used, and their antidote:</p>
+
+    <p><b>Mineral Acids&mdash;Sulphuric Acid (Oil of Vitriol),
+    Nitric Acid (Aqua Fortis), Muriatic Acid (Spirits of
+    Salts).</b>&mdash;Symptoms: Acid, burning taste in the mouth,
+    acute pain in the throat, stomach and bowels; frequent
+    vomiting, generally bloody, mouth and lips excoriated,
+    shriveled, white or yellow; hiccough, copious stools, more or
+    less bloody, with great tenderness in the abdomen; difficult
+    breathing, irregular pulse, excessive thirst, while drink
+    increases the pain and rarely remains in the stomach; frequent
+    but vain efforts to urinate; cold sweats, altered countenance;
+    convulsions generally preceding death; nitric acid causes
+    yellow stains; sulphuric acid, black ones. Treatment: Mix
+    calcined magnesia in milk or water to the consistence of cream,
+    and give freely to drink a glassful every couple of minutes, if
+    it can be swallowed. Common soap (hard or soft), chalk,
+    whiting, or even mortar from the wall mixed in water, may be
+    given, until magnesia can be obtained. Promote vomiting by
+    tickling the throat, if necessary, and when the poison is got
+    rid of, flaxseed or elm tea, gruel, or other mild drinks. The
+    inflammation which always follows wants good treatment to save
+    the patient's life.</p>
+
+    <p><b>Vegetable Acids&mdash;Acetic, Citric, Oxalic,
+    Tartaric.</b>&mdash;Symptoms: Intense burning pain of mouth,
+    throat and stomach; vomiting blood which is highly acid,
+    violent purging, collapse, stupor, death.</p>
+
+    <p><b>Oxalic Acid</b> is frequently taken in mistake for Epsom
+    salts, to which in shops it often bears a strong resemblance.
+    Treatment: Give chalk or magnesia in a large quantity of water,
+    or large draughts of lime water. If these are not at hand,
+    scrape the wall or ceiling, and give the scrapings, mixed with
+    water.</p>
+
+    <p><b>Prussic or Hydrocyanic Acid&mdash;Laurel Water, Cyanide
+    of Potassium, Bitter Almond Oil, etc.</b>&mdash;Symptoms: In
+    large doses almost invariably instantaneously fatal, when not
+    immediately fatal, sudden loss of sense and control of the
+    voluntary muscles; the odor of the poison generally susceptible
+    on the breath. Treatment: Chlorine, in the form of chlorine
+    water, in doses of from one to four fluid drachms, diluted.
+    Weak solution of chloride lime of soda; water of ammonia
+    (spirits of hartshorn) largely diluted may be given, and the
+    vapor of it cautiously inhaled. Cold affusion, and chloroform
+    in half to teaspoonful doses in glycerine or mucilage, repeated
+    every few minutes, until the symptoms are ameliorated.
+    Artificial respiration.</p>
+
+    <p><b>Aconite&mdash;Monkshood, Wolfsbane.</b>&mdash;Symptoms:
+    Numbness and tingling in the mouth and throat, and afterwards
+    in other portions of the body, with sore throat, pain over the
+    stomach, and vomiting; dimness of vision, dizziness, great
+    prostration, loss of sensibility and delirium. Treatment: An
+    emetic and then brandy in tablespoonful doses, in ice-water,
+    every half hour; spirits of ammonia in half teaspoonful doses
+    in like manner; the cold douche over the head and chest, warmth
+    to the extremities, etc.</p>
+
+    <p><b>Alkalies and their Salts&mdash;Concentrated Lye, Woodash
+    Lye, Caustic Potash, Ammonia, Hartshorn.</b>&mdash;Symptoms:
+    Caustic, acrid taste, excessive heat in the throat, stomach and
+    <ins class="correction"
+    title="Transcriber's Note: The original text reads 'intenstines'.">
+    intestines</ins>; vomiting of bloody matter, cold sweats, hiccough,
+    purging of bloody stools.&mdash;Treatment: The common vegetable
+    acids. Common vinegar being always at hand, is most frequently
+    used. The fixed oils, as castor, flaxseed, almond and olive
+    oils form soaps with the alkalies and thus also destroy their
+    caustic effect. They should be given in large quantity.</p>
+
+    <p><b>Alcohol, Brandy, and other Spirituous
+    Liquors.</b>&mdash;Symptoms: Confusion of thought, inability to
+    walk or stand, dizziness, stupor, highly flushed or pale face,
+    noisy breathing.&mdash;Treatment: After emptying the stomach,
+    pour cold water on the head and back of the neck, rub or slap
+    the wrists and palms, and the ankles and soles of the feet, and
+    give strong, hot coffee, or aromatic spirits of hartshorn, in
+    teaspoonful doses in water. The warmth of the body must be
+    sustained.</p>
+
+    <p><b>Antimony, and its Preparations. Tartar Emetic, Antimonial
+    Wine, Kerme's Mineral.</b>&mdash;Symptoms: Faintness and
+    nausea, soon followed by painful and continued vomiting, severe
+    diarrhoea, constriction and burning sensation in the throat,
+    cramps, or spasmodic twitchings, with symptoms of nervous
+    derangement, and great prostration of strength, often
+    terminating in death.&mdash;Treatment: If vomiting has not been
+    produced, it should be effected by tickling the fauces, and
+    administering copious draughts of warm water. Astringment
+    infusions, such as of gall, oak bark, Peruvian bark, act as
+    antidotes, and should be given promptly. Powdered yellow bark
+    may be used until the infusion is prepared, or very strong
+    green tea should be given. To stop the vomiting, should it
+    continue, blister over the stomach by applying a cloth wet with
+    strong spirits of hartshorn, and then sprinkle on the
+    one-eighth to one-fourth of a grain of morphia.</p>
+
+    <p><b>Arsenic and its Preparations&mdash;Ratsbane, Fowler's
+    Solution, etc.</b>&mdash;Symptoms: Generally within an hour
+    pain and heat are felt in the stomach, soon followed
+    <span class="pagenum"><a name="page80"
+       id="page80"></a>[pg 80]</span> vomiting, with a burning
+       dryness of the throat and great thirst; the matters vomited
+       are generally colored, either green yellow, or brownish, and
+       sometimes bloody. Diarrhoea or dysentery ensues, while the
+       pulse becomes small and rapid, yet irregular. Breathing much
+       oppressed; difficulty in vomiting may occur, while cramps,
+       convulsions, or even paralysis often precede death, which
+       sometimes takes place within five or six hours after arsenic
+       has been taken.&mdash;Treatment: Give a prompt emetic, and
+       then hydrate of peroxide of iron (recently prepared) in
+       tablespoonful doses every ten or fifteen minutes until the
+       urgent symptoms are relieved. In the absence of this, or
+       while it is being prepared, give large draughts of new milk
+       and raw eggs, limewater and oil, melted butter, magnesia in
+       a large quantity of water, or even if nothing else is at
+       hand, flour and water, always, however, giving an emetic the
+       first thing, or causing vomiting by tickling the throat with
+       a feather, etc. The inflammation of the stomach which
+       follows must be treated by blisters, hot fomentations,
+       mucilaginous drinks, etc., etc.</p>
+
+    <p><b>Belladonna or Deadly Night Shade.</b>&mdash;Symptoms:
+    Dryness of the mouth and throat, great thirst, difficulty of
+    swallowing, nausea, dimness, confusion or loss of vision, great
+    enlargement of the pupils, dizziness, delirium and
+    coma.&mdash;Treatment: There is no known antidote. Give a
+    prompt emetic and then reliance must be placed on continual
+    stimulation with brandy, whisky, etc., and to necessary
+    artificial respiration. Opium and its preparations, as morphia,
+    laudanum, etc., are thought by some to counteract the effect of
+    belladonna, and may be given in small and repeated doses, as
+    also strong black coffee and green tea.</p>
+
+    <p><b>Blue Vitriol, or Blue Stone.</b>&mdash;See Copperas.</p>
+
+    <p><b>Cantharides (Spanish or Blistering Fly) and Modern Potato
+    Bug.</b>&mdash;Symptoms: Sickening odor of the breath, sour
+    taste, with burning heat in the throat, stomach, and bowels;
+    frequent vomiting, often bloody; copious bloody stools, great
+    pain in the stomach, with burning sensation in the bladder and
+    difficulty to urinate, followed with terrible convulsions,
+    delirium and death.&mdash;Treatment excite vomiting by drinking
+    plentifully of sweet oil or other wholesome oils, sugar and
+    water, milk. or slippery elm tea; give injections of castor oil
+    and starch, or warm milk. The inflammatory symptoms which
+    generally follow must, be treated by a medical man. Camphorated
+    oil or camphorated spirits should be rubbed over the bowels,
+    stomach and thighs.</p>
+
+    <p><b>Caustic Potash.</b>&mdash;See Alkalies.</p>
+
+    <p><b>Cobalt, or Fly-Powder.</b>&mdash;Symptoms: Heat and pain
+    in the. throat and stomach, violent retching and vomiting, cold
+    and clammy skin, small and feeble pulse, hurried and difficult
+    breathing, diarrhoea, etc.&mdash;Treatment: An emetic, followed
+    by the free administration of milk, eggs, wheat flour and
+    water, and mucilaginous drinks.</p>
+
+    <p><b>Copper&mdash;Blue Vitriol, Verdigris or Pickles or Food
+    Cooked in Soul Copper Vessels.</b>&mdash;Symptoms: General
+    inflammation of the alimentary canal, suppression of urine;
+    hiccough, a disagreeable metallic taste, vomiting, violent
+    colic, excessive thirst, sense of tightness of the throat,
+    anxiety; faintness, giddiness, and cramps and convulsions
+    generally precede death.&mdash;Treatment: Large doses of simple
+    syrup as warm as can be swallowed, until the stomach rejects
+    the amount it contains. The whites of eggs and large quantities
+    of milk. Hydrated peroxide of iron.</p>
+
+    <p><b>Copperas.</b>&mdash;See Iron.</p>
+
+    <p><b>Creosote.</b>&mdash;<b>Carbolic Acid.</b>&mdash;Symptoms:
+    Burning pain. acrid, pungent taste, thirst, vomiting, purging,
+    etc.&mdash;Treatment: An emetic, and the free administration of
+    albumen, as the whites of eggs, or in the absence of these,
+    milk, or flour and water.</p>
+
+    <p><b>Corrosive Sublimate.</b>&mdash;See Mercury.</p>
+
+    <p><b>Deadly Night-Shade.</b>&mdash;See Belladonna.</p>
+
+    <p><b>Fox-Glove, or Digitalis.</b>&mdash;Symptoms: Loss of
+    strength, feeble, fluttering pulse, faintness, nausea, and
+    vomiting and stupor; cold perspiration, dilated pupils,
+    sighing, irregular breathing, and sometimes
+    convulsions.&mdash;Treatment: After vomiting, give brandy and
+    ammonia in frequently repeated doses, apply warmth to the
+    extremities, and if necessary resort to artificial
+    respiration.</p>
+
+    <p><b>Gases&mdash;Carbonic Acid, Chlorine, Cyanogen,
+    Hydrosulphuric Acid, etc.</b>&mdash;Symptoms: Great drowsiness,
+    difficult respiration, features swollen, face blue as in
+    strangulation.&mdash;Treatment: Artificial respirations, cold
+    douche, frictions with stimulating substances to the surface of
+    the body. Inhalation of steam containing preparations of
+    ammonia. Cupping from nape of neck. Internal use of
+    chloroform.</p>
+
+    <p><b>Green Vitriol.</b>&mdash;See Iron.</p>
+
+    <p><b>Hellebore, or Indian Poke.</b>&mdash;Symptoms: Violent
+    vomiting and purging, bloody stools, great anxiety, tremors,
+    vertigo, fainting, sinking of the pulse, cold sweets and
+    convulsions.&mdash;Treatment: Excite speedy vomiting by large
+    draughts of warm water, molasses and water, tickling the throat
+    with the finger or a feather, and emetics; give oily and
+    mucilaginous drinks, oily purgatives, and clysters, acids,
+    strong coffee, camphor and opium.</p>
+
+    <p><b>Hemlock (Conium).</b>&mdash;Symptoms: Dryness of the
+    throat, tremors, dizziness, difficulty of swallowing,
+    prostration and faintness, limbs powerless or paralyzed, pupils
+    dilated, pulse rapid and feeble; insensibility and convulsions
+    sometimes precede death.&mdash;Treatment: Empty the stomach and
+    give brandy in tablespoonful doses, with half teaspoonful of
+    spirits of Ammonia, frequently repeated, and if much pain and
+    vomiting, give bromide of ammonium in five-grain doses every
+    half hour. Artificial respiration may be required.</p>
+
+    <p><b>Henbane or Hyoscyamus.</b>&mdash;Symptoms: Muscular
+    twitching, inability to articulate plainly, dimness of vision
+    and stupor; later, vomiting and purging, small, intermittent
+    pulse, convulsive movement of the extremities and coma.
+    Treatment: Similar to Opium Poisoning, which see.</p>
+
+    <p><b>Iodine.</b>&mdash;Symptoms: Burning pain in throat,
+    lacerating pain in the stomach, fruitless effort to vomit,
+    excessive tenderness of the epigastrium. Treatment: Free
+    emesis, prompt administration of starch, wheat flour, or
+    arrowroot, beat up in water.</p>
+
+    <p><b>Lead.&mdash;Acetate of Lead, Sugar of Lead, Dry White
+    Lead, Red Lead, Litharge, or Pickles, Wine, or Vinegar,
+    Sweetened by Lead.</b>&mdash;Symptoms: When taken in large
+    doses, a sweet but astringent metallic taste exists, with
+    constriction in the throat, pain in the region of the stomach,
+    painful, obstinate, and frequently bloody vomitings, hiccough,
+    convulsions or spasms, and death. When taken in small but
+    long-continued doses, it produces colic, called painter's
+    colic; great pain, obstinate constipation, and in extreme cases
+    paralytic, symptoms, especially wrist-drop, with a blue line
+    along the edge of the gums. Treatment: To counteract the
+    poison, give alum in water, one and a half ounce to a quart;
+    or, better still, Epsom salts or Glauber salts, an ounce of
+    either in a quart of water; or dilute sulphuric acid, a
+    teaspoonful in a quart of water. If a large quantity of sugar
+    of lead has been recently taken, empty the stomach by an emetic
+    of sulphate of zinc (one drachm in a quart of water), giving
+    one-fourth <span class="pagenum"><a name="page81"
+       id="page81"></a>[pg 81]</span> to commence, and repeating
+       smaller doses until free vomiting is produced; castor oil
+       should be given to clear the bowels, and injections of oil
+       and starch freely administered. If the body is cold, use the
+       warm bath.</p>
+
+    <p><b>Meadow Saffron.</b>&mdash;See Belladonna.</p>
+
+    <p><b>Laudanum.</b>&mdash;See Opium.</p>
+
+    <p><b>Lunar Caustic.</b>&mdash;See Silver.</p>
+
+    <p><b>Lobelia.</b>&mdash;Indian Poke.&mdash;Symptoms: Excessive
+    vomiting and purging, pains in the bowels, contraction of the
+    pupils, delirium, coma, and convulsions. Treatment: Mustard
+    over the stomach, and brandy and ammonia.</p>
+
+    <p><b>Mercury.&mdash;Corrosive Sublimate</b> (bug poisons
+    frequently contain this poison), <b>Red Precipitate, Chinese or
+    English Vermillion.</b>&mdash;Symptoms: Acrid, metallic taste
+    in the mouth, immediate constriction and burning in the throat,
+    with anxiety and tearing pains in both stomach and bowels,
+    sickness, and vomiting of various colored fluids, and sometimes
+    bloody and profuse diarrhoea, with difficulty and pain in
+    urinating; pulse quick, small and hard; faint sensations, great
+    debility, difficult breathing, cramps, cold sweats, syncope and
+    convulsions. Treatment: If vomiting does not already exist,
+    emetics must be given immediately&mdash;albumen of eggs in
+    continuous large doses, and infusion of catechu afterwards,
+    sweet milk, mixtures of flour and water in successive cupfuls,
+    and to check excessive salivation put a half ounce of chlorate
+    of potash in a tumbler of water, and use freely as a gargle,
+    and swallow a tablespoonful every hour or two.</p>
+
+    <p><b>Monkshood.</b>&mdash;See Arnica.</p>
+
+    <p><b>Morphine.</b>&mdash;See Opium.</p>
+
+    <p><b>Nitrate of Silver (Lunar Caustic.)</b>&mdash;Symptoms:
+    Intense pain and vomiting and purging of blood; mucus and
+    shreds of mucus membranes; and if these stand they become dark.
+    Treatment: Give freely of a solution of common salt in water,
+    which decomposes the poison, and afterwards flax-seed or elm
+    bark tea, and after a while a dose of castor oil.</p>
+
+    <p><b>Nux Vomica.</b>&mdash;See Strychnine.</p>
+
+    <p><b>Opium and all its Preparations&mdash;Morphine, Laudanum,
+    Paregoric, etc.</b>&mdash;Symptoms: Giddiness, drowsiness,
+    increasing to stupor, and insensibility; pulse usually, at
+    first, quirk and irregular, and breathing hurried, and
+    afterwards pulse slow and feeble, and respiration slow and
+    noisy; the pupils are contracted and the eyes and face
+    congested, and later, as death approaches, the extremities
+    become cold, the surface is covered with cold, clammy
+    perspiration, and the sphincters relax. The effects of opium
+    and its preparations, in poisonous doses, appear in from a half
+    to two hours from its administration. Treatment: Empty the
+    stomach immediately with an emetic or with the stomach pump.
+    Then give very strong coffee without milk; put mustard plasters
+    on the wrist and ankles; use the cold douche to the head and
+    chest, and if the patient is cold and sinking give brandy, or
+    whisky and ammonia. Belladonna is thought by many to counteract
+    the poisonous effects of opium, and may be given in doses of
+    half to a teaspoonful of the tincture, or two grains of the
+    extract, every twenty minutes, until some effect is observed in
+    causing the pupils to expand. Use warmth and friction, and if
+    possible prevent sleep for some hours, for which purpose the
+    patient should be walked about between two persons, and if
+    necessary a bunch of switches may be freely used. Finally, as a
+    last resort, use artificial respiration, and a persistance in
+    it will sometimes be rewarded with success in apparently
+    hopeless cases. Galvanism should also be tried.</p>
+
+    <p><b>Oxalic Acid.</b>&mdash;See Acids.</p>
+
+    <p><b>Phosphorus&mdash;Found in Lucifer Matches and some Rat
+    Poisons.</b>&mdash;Symptoms: Symptoms of irritant poisoning;
+    pain in the stomach and bowels; vomiting; diarrhoea; tenderness
+    and tension of the abdomen. Treatment: An emetic is to be
+    promptly given; copious draughts containing magnesia in
+    suspension: mucilaginous drinks. General treatment for
+    inflammatory symptoms.</p>
+
+    <p><b>Poisonous Fish.</b>&mdash;Symptoms: In an hour or
+    two&mdash;often in much shorter time&mdash;after the fish has
+    been eaten, a weight at the stomach comes on, with slight
+    vertigo and headache; sense of heat about the head and eyes;
+    considerable thirst, and often an eruption of the skin.
+    Treatment: After full vomiting, an active purgative should be
+    given to remove any of the noxious matter from the intestines.
+    Vinegar and water may be drunk after the above remedies have
+    operated, and the body may be sponged with the same. Water made
+    very sweet with sugar, with aromatic spirits of ammonia added,
+    may be drunk freely as a corrective. A solution of cholorate of
+    potash, or of alkali, the latter weak, may be given to obviate
+    the effect of the poison. If spasms ensue after evacuation,
+    laudanum in considerable doses it necessary. If inflammation
+    should occur, combat in the usual way.</p>
+
+    <p><b>Poisonous Mushrooms.</b>&mdash;- Symptoms: Nausea, heat
+    and pains in the stomach and bowels; vomiting and purging,
+    thirst, convulsions and faintings, pulse small and frequent,
+    dilated pupil and stupor, cold sweats and death.</p>
+
+    <p>Treatment: The stomach and bowels are to be cleared by an
+    emetic of ground mustard or sulphate of zinc, followed by
+    frequent doses of Glauber of Epsom salts, and large stimulating
+    clysters. After the poison is evacuated, either may be given
+    with small quantities of brandy and water. But if inflammatory
+    symptoms manifest themselves, such stimuli should be avoided,
+    and these symptoms appropriately treated.</p>
+
+    <p><b>Potash.</b>&mdash;See Alkali.</p>
+
+    <p><b>Prussic Acid, Hydrocyanic.</b>&mdash;See Acids.</p>
+
+    <p><b>Poison Ivy.</b>&mdash;Symptoms. Contact with, and with
+    many persons the near approach to the vine, gives rise to
+    violent erysipelatous inflammation, especially of the face and
+    hands, attended with itching, redness, burning and swelling,
+    with watery blisters.</p>
+
+    <p>Treatment: Give saline laxatives, and apply weak lead and
+    laudanum, or limewater and sweet oil, or bathe the parts freely
+    with spirits of nitre. Anointing with oil will prevent
+    poisoning from it.</p>
+
+    <p><b>Saltpetre, Nitrate of Potash.</b>&mdash;Symptoms. Only
+    poisonous in large quantities, and then causes nausea, painful
+    vomiting, purging, convulsions, faintness, feeble pulse, cold
+    feet and hands, with tearing pains in stomach and bowels.</p>
+
+    <p>Treatment: Treat just as is directed for arsenic, for there
+    is no antidote known, and emptying the stomach and bowels with
+    mild drinks must be relied on.</p>
+
+    <p><b>Savine.</b>&mdash;Symptoms: Sharp pains in the bowels,
+    hot skin, rapid pulse, violent vomiting and sometimes purging,
+    with great prostration. Treatment: Mustard and hot fomentations
+    over the stomach and bowels, and ice only allowed in the
+    stomach until the inflammation ceases. If prostration comes on,
+    food and stimulants must be given by injection.</p>
+
+    <p><b>Stramonium, Thorn-apple or Jamestown
+    Weed.</b>&mdash;Symptoms: Vertigo, headache, perversion of
+    vision, slight delirium, sense of suffocation, disposition to
+    sleep, bowels relaxed and all secretions augmented. Treatment:
+    Same as Belladonna.</p>
+
+    <p><b>Strychnine and Nux Vomica.</b>&mdash;Symptoms: Muscular
+    twitching, constriction of the throat, difficult breathing and
+    oppression of the chest; violent muscular spasms then occur,
+    continuous in character like lock-jaw, with the body
+    <span class="pagenum"><a name="page82"
+       id="page82"></a>[pg 82]</span> backwards, sometimes like a
+       bow. Treatment: Give, if obtainable, one ounce or more of
+       bone charcoal mixed with water, and follow with an active
+       emetic; then give chloroform in teaspoonful doses, in flour
+       and water or glycerine, every few minutes while the spasms
+       last, and afterwards brandy and stimulants, and warmth of
+       the extremities if necessary. Recoveries have followed the
+       free and prompt administration of oils or melted butter or
+       lard. In all cases empty the stomach if possible.</p>
+
+    <p><b>Sulphate of Zinc, White Vitriol.</b>&mdash;See Zinc.</p>
+
+    <p><b>Tin&mdash;Chloride of Tin, Solution of Tin (Used by
+    Dyers), Oxide of Tin or Putty Powder.</b>&mdash;Symptoms:
+    Vomiting, pains in the stomach, anxiety, restlessness, frequent
+    pulse, delirium, etc. Treatment: Empty the stomach, and give
+    whites of eggs in water, milk in large quantities, or flour
+    beaten, up in water, with magnesia or chalk.</p>
+
+    <p><b>Tartar Emetic.</b>&mdash;See Antimony.</p>
+
+    <p><b>Tobacco.</b>&mdash;Symptoms: Vertigo, stupor, fainting,
+    nausea, vomiting, sudden nervous debility, cold sweat, tremors,
+    and at times fatal prostration. Treatment: After the stomach is
+    empty apply mustard to the abdomen and to the extremities, and
+    give strong coffee, with brandy and other stimulants, with
+    warmth to the extremities.</p>
+
+    <p><b>Zinc&mdash;Oxide of Zinc, Sulphate of Zinc, White
+    Vitriol, Acetate of Zinc.</b>&mdash;Symptoms: Violent vomiting,
+    astringent taste, burning pain in the stomach, pale
+    countenance, cold extremities, dull eyes, fluttering pulse.
+    Death seldom ensues, in consequence of the emetic effect.
+    Treatment: The vomiting may be relieved by copious draughts of
+    warm water. Carbonate of soda, administered in solution, will
+    decompose the sulphate of zinc. Milk and albumen will also act
+    as antidotes. General principles to be observed in the
+    subsequent treatment.</p>
+
+    <p><b>Woorara.</b>&mdash;Symptoms: When taken into the stomach
+    it is inert; when absorbed through a wound it causes sudden
+    stupor and insensibility, frothing at the mouth and speedy
+    death. Treatment: Suck the wound immediately, or cut it out and
+    tie a cord around the limb between the wound and the heart.
+    Apply iodine, or iodide of potassium, and give it internally,
+    and try artificial respiration.</p>
+
+    <p><b>Scalds.</b>&mdash;See Burns and Scalds.</p>
+
+    <p><b>Sprains.</b>&mdash;The portions most frequently
+    implicated are the wrist and ankle; no matter which portion it
+    may be, however, rest and quietness is a very important part of
+    the treatment, and, when possible, in an elevated position. If
+    the wrist is sprained it should be carried in a sling; if the
+    ankle, it should be supported on a couch or stool. Cold lotions
+    (see Bruises) should be freely applied, and irrigation by
+    pouring water from a pitcher or tea-kettle resorted to several
+    times a day to prevent inflammation. Later, frictions with
+    opodeldoc, or with some stimulating liniment, and supporting
+    the parts by pressure made with a flannel roller, or laced
+    stocking when the ankle is involved, will be useful to restore
+    tone; or strips of adhesive plaster properly applied will be
+    useful for the same purpose. Recovery from severe sprains is
+    always tedious. It is an old saying "that a bad sprain is worse
+    than a broken bone."</p>
+
+    <p><b>Stings of Bees and Wasps.</b>&mdash;See Bites and
+    Stings.</p>
+
+    <p><b>Suffocation from Noxious Gases, Foul Air, Fire Damp,
+    Etc.</b>&mdash;Remove to fresh air and dash cold water over the
+    head, neck and chest; carefully apply hartshorn, or smelling
+    salts to the nostrils, and when the breathing is feeble or has
+    ceased, resort immediately to artificial respiration (see
+    Asphyxia and Drowning). Keep up the warmth of the body, and as
+    soon as the patient can swallow give stimulants in small
+    quantities.</p>
+
+    <p><b>Sunstroke.</b>&mdash;This is caused by long exposure in
+    great heat, especially when accompanied with great fatigue and
+    exhaustion. Though generally happening from exposure to the
+    sun's rays, yet precisely similar effects may be and are
+    produced from any undue exposure to great and exhaustive heat,
+    such as workmen are exposed to in foundries, gas factories,
+    bakeries, and other similar employments. Its first symptom is
+    pain in the head and dizziness, quickly followed by loss of
+    consciousness, and resulting in complete prostration:
+    sometimes, however, the attack is sudden, as in apoplexy. The
+    head is generally burning hot, the face, dark and swollen, the
+    breathing labored and snoring, and the feet and hands cold.
+    Remove the patient at once to a cool and shady place, and lay
+    him down with his head a little raised; apply ice or iced water
+    to the head and face; loosen all cloths around the neck or
+    waist; bathe the chest with cold water, apply mustard plasters,
+    or cloths wetted with turpentine, to the calves and soles of
+    the feet, and as soon as the patient can swallow, give weak
+    brandy or whisky and water.</p>
+
+    <div class="figcenter">
+        <img src="images/ill085.jpg"
+             alt="Garfield quote" /><br />
+        There is no easy road to success&mdash;I Thank God for
+        it.<br />
+         A trained man will make his life tall. Without training,
+        you<br />
+         are left on a sea of luck, where thousands go down, while
+        one<br />
+         meets with success. JAMES A. GARFIELD."
+    </div>
+    <hr class="full" />
+    <span class="pagenum"><a name="page83"
+       id="page83"></a>[pg 83]</span>
+
+    <div class="figcenter">
+        <img src="images/ill086.jpg"
+             alt="THE FAMILY PHYSICIAN" />
+    </div>
+
+    <h2>THE FAMILY PHYSICIAN</h2>
+
+    <p>The following receipts written by DR. J. H. GUNN will be
+    found of great value, especially in emergencies:</p>
+
+    <p><b>Asthma.</b>&mdash;Take hyssop water and poppy water, of
+    each ten ounces; oxymel of squills, six ounces; syrup of maiden
+    hair, two ounces. Take one spoonful when you find any
+    difficulty in breathing.</p>
+
+    <p><b>Ague in the Breast.</b>&mdash;Take one part of gum
+    camphor, two parts yellow bees-wax, three parts clean lard; let
+    all melt slowly, in any vessel [earthen best], on stove. Use
+    either cold or warm; spread very thinly on cotton or linen
+    cloths, covering those with flannel. No matter if the breast is
+    broken, it will cure if persevered in. Do not, no matter how
+    painful, cease from drawing milk from the breast that is
+    affected.</p>
+
+    <p><b>Ague, Mixture.</b>&mdash;Mix twenty grains quinine with
+    one pint diluted gin or port wine, and add ten grains
+    subcarbonate of iron. Dose, a wine-glass each hour until the
+    ague is broken, and then two or three times a day until the
+    whole has been used.</p>
+
+    <p>2. Take Peruvian bark, two ounces; wild cherry tree bark, 1
+    ounce; cinnamon, one drachm; powdered capsicum, one
+    teaspoonful; sulphur, one ounce; port wine, two quarts. Let it
+    stand a day or two. Dose, a wine-glassful every two or three
+    hours until the disease is broken, and then two or three times
+    a day until all is taken.</p>
+
+    <p><b>Sprained Ankle.</b>&mdash;Wash the ankle frequently with
+    cold salt and water, which is far better than warm vinegar or
+    decoctions of herbs. Keep your foot as cold as possible to
+    prevent inflammation, and sit with it elevated on a cushion.
+    Live on very low diet, and take every day some cooling
+    medicine. By obeying these directions only, a sprained ankle
+    has been cured in a few days.</p>
+
+    <p><b>Apoplexy.</b>&mdash;Occurs only in the corpulent or
+    obese, and the gross or high livers. To treat, raise the head
+    to a nearly upright position; unloose all tight clothes,
+    strings, etc., and apply cold water to the head and warm water
+    and warm cloths to the feet. Have the apartment cool and well
+    ventilated. Give nothing by the mouth until the breathing is
+    relieved, and then only draughts of cold water.</p>
+
+    <p><b>Preparation for the Cure of Baldness.</b>&mdash;Rum, one
+    pint; alcohol, one ounce; distilled water, one ounce, tincture
+    of cantharides, a half drachm; carbonate of potash, a half
+    drachm; carbonate of ammonia, one drachm. Mix the liquids after
+    having dissolved the salts, and filter. After the skin of the
+    head has been wetted with this preparation for several minutes,
+    it should be washed with water.</p>
+
+    <p><b>Bilious Colic.</b>&mdash;Mix two tablespoonfuls of Indian
+    meal in half a pint of cold water; drink it at two
+    draughts.</p>
+
+    <p><b>Bilious Complaints.</b>&mdash;Take the root and branch of
+    dandelion, and steep it in soft water a sufficient length of
+    time to extract all the essence; then strain the liquor and
+    simmer until it becomes quite thick. Dose: From one to three
+    glasses a day may be taken with good effect.</p>
+
+    <p><b>Blackberry Cordial.</b>&mdash;To one quart blackberry
+    juice add one pound white sugar, one tablespoonful each cloves,
+    allspice, cinnamon and nutmeg. Boil together fifteen minutes,
+    and add a wine-glass of whisky, brandy or rum. Bottle while
+    hot, cork tight and seal. Used in diarrhea and dysentery. Dose,
+    a wine-glassful for an adult, half that quantity for a child.
+    It can be taken three or four times a day if the case is
+    severe.</p>
+
+    <p><b>Blisters.</b>&mdash;- On the feet, occasioned by walking,
+    are cured by drawing a needleful of worsted thread through
+    them; clip it off at both ends and leave it till the skin peals
+    off.</p>
+
+    <p><b>Raising Blood.</b>&mdash;Make a tea of white oak bark,
+    and drink freely during the day; or take half a pound of yellow
+    dock root, boil in new milk, say one quart: drink one gill
+    three times a day, and take one pill of white pine pitch every
+    day.</p>
+
+    <p><b>How to Stop Blood.</b>&mdash;Take the fine dust of tea,
+    or the scrapings of the inside of tanned leather. Bind it upon
+    the wound closely, and blood will soon cease to flow.</p>
+
+    <p><b>Boils.</b>&mdash;Make a poultice of ginger and flour, and
+    lay it on the boil. This will soon draw it to a head.</p>
+
+    <p><b>Swelled Bowels in Children.</b>&mdash;Bathe the stomach
+    of the child with catnip steeped, mixed with fresh butter and
+    sugar.</p>
+
+    <p><b>Chilblains.</b>&mdash;Dr. Fergus recommends sulphurous
+    acid in this affection. It should be applied with a camel's
+    hair brush, or by means of a spray producer. One application of
+    this effects a cure. The acid should be used pure. A good wash
+    for hands or feet affected with chilblains is sulphurous acid,
+    three parts; glycerine, one part, and water one part. The acid
+    will be found particularly useful in the irritating, tormenting
+    stage of chilblains.</p>
+
+    <p><b>Chilblains and Chapped Hands.</b>&mdash;When chilblains
+    manifest themselves, the best remedy not only for preventing
+    their ulcerating, but overcoming the tingling, itching pain,
+    and stimulating the circulation of the part to healthy action,
+    is the liniment of belladona, two drachms; the liniment of
+    aconite, one drachm; carbolic acid, ten drops; collodion
+    flexile, one ounce; painted with a camel's hair pencil over
+    their surface. When the chilblains vesicate, ulcerate or
+    slough, it is better to omit the aconite and apply the other
+    components of the liniment without it. The collodion
+    <span class="pagenum"><a name="page84"
+       id="page84"></a>[pg 84]</span> forms a coating or protecting
+       film, which excludes the air, while the sedative liniments
+       allay the irritation, generally of no trivial nature. For
+       chapped hands we advise the free use of glycerine and good
+       oil, in the proportion of two parts of the former to four of
+       the latter; after this has been well rubbed into the hands
+       and allowed to remain for a little time, and the hands
+       subsequently washed with Castile soap and water, we
+       recommend the belladonna and collodion flexile to be painted
+       on, and the protective film allowed to remain permanently.
+       These complaints not unfrequently invade persons of languid
+       circulation and relaxed habit, who should be put on a
+       generous regimen, and treated with ferruginous tonics.
+       Obstinate, cases are occasionally met with which no local
+       application will remedy, unless some disordered state of the
+       system is removed, or the general condition of the patient's
+       health improved. Chapped lips are also benefited by the
+       stimulating form of application we advocate, but the aconite
+       must not be allowed to get on the lips, or a disagreeable
+       tingling results.</p>
+
+    <p><b>Chilblain Balm.</b>&mdash;Boil together ten fluid ounces
+    olive oil, two fluid ounces Venice turpentine, and one ounce
+    yellow wax; strain, and while still warm add, constantly
+    stirring, two and a half drachms balsam of Peru and ten grains
+    camphor.</p>
+
+    <p><b>Cure for Chilblain.</b>&mdash;Make a strong lye by
+    boiling wood ashes in water. Put your feet in a small tub and
+    cover them with the lye as hot as you can bear it. Gradually
+    add more lye, hotter and hotter. Keep them in half an hour,
+    bathing and rubbing them continually, and being very careful to
+    keep the lye hot.</p>
+
+    <p><b>Chilblain Lotion.</b>&mdash;Dissolve one ounce muriate of
+    ammonia in one-half pint cider vinegar, and apply frequently.
+    One-half pint of alcohol may be added to this lotion with good
+    effects.</p>
+
+    <p><b>Chilblain Ointment.</b>&mdash;Take mutton tallow and
+    lard, of each three-fourths of a pound avoirdupois; melt, in an
+    iron vessel, and add hydrated oxide of iron, two ounces,
+    stirring continually with an iron spoon until the mass is of a
+    uniform black color; when nearly cool add Venice turpentine,
+    two ounces; Armenian bole, one ounce; oil of bergamot, one
+    drachm; rub up the bole with a little olive oil before putting
+    it in. Apply several times daily by putting it upon lint or
+    linen. It heals the worst cases in a few days.</p>
+
+    <p><b>Russian Remedy for Chilblains.</b>&mdash;Slices of the
+    rind of fully ripe cucumbers, dried with the soft parts
+    attached. Previous to use they are softened by soaking them in
+    warm water, and are then bound on the sore parts with the inner
+    side next them, and left on all night. This treatment is said
+    to be adopted for both broken and unbroken chilblains.</p>
+
+    <p><b>How to Cure Itching Chilblains.</b>&mdash;Take
+    hydrochloric acid, one part, and water, eight parts; mix. Apply
+    on going to bed. This must not be used if the skin is broken.
+    Sal ammoniac, two ounces; rum, one pint; camphor, two drachms.
+    The affected part is wetted night and morning, and when dry is
+    touched with a little simple ointment of any kind&mdash;cold
+    cream or pomatum.</p>
+
+    <p>Oil of turpentine, four ounces; camphor, six drachms; oil of
+    cajeput, two drachms. Apply with friction.</p>
+
+    <p><b>How to Cure Broken Chilblains.</b>&mdash;Mix together
+    four fluid ounces collodion, one and a half fluid ounces Venice
+    turpentine, and one fluid ounce castor oil.</p>
+
+    <p><b>How to Cure Corns.</b>&mdash;Take equal parts of
+    mercurial and galbanum ointments; mix them well together,
+    spread on a piece of soft leather, and apply it to the corns
+    morning and evening. In a few days benefit will be derived.
+    Take two ounces of gum ammoniac, two ounces of yellow wax, and
+    six ounces of verdigris; melt them together, and spread the
+    composition on soft leather; cut away as much of the corn as
+    you can, then apply the plaster, and renew it every fortnight
+    till the corn is away. Get four ounces of white diachylon
+    plaster, four ounces of shoemaker's wax, and sixty drops of
+    muriatic acid or spirits of salt. Boil them for a few minutes
+    in an earthen pipkin, and when cold roll the mass between the
+    hands, and apply it on a piece of white leather. Soak the feet
+    well in warm water, then with a sharp instrument pare off as
+    much of the corn as can be done without pain, and bind up the
+    part with a piece of linen or muslin thoroughly saturated with
+    sperm oil, or, which is better, the oil which floats upon the
+    surface of the herring or mackerel. After three or four days
+    the dressing may be removed by scraping, when the new skin will
+    be found of a soft and healthy texture, and less liable to the
+    formation of a new corn than before. Corns may be prevented by
+    wearing easy shoes. Bathe the feet frequently in lukewarm
+    water, with a little salt or potashes dissolved in it. The corn
+    itself will be completely destroyed by rubbing it often with a
+    little caustic solution of potash till the soft skin is formed.
+    Scrape to a pulp sufficient Spanish garlic, and bind on the
+    corn over night, after first soaking it well in warm water, and
+    scrape off as much as possible of the hardened portion in the
+    morning. Repeat the application as required.</p>
+
+    <p><b>How to Cure Soft Corns.</b>&mdash;Scrape a piece of
+    common chalk, and put a pinch to the soft corn, and bind a
+    piece of linen rag upon it.</p>
+
+    <p><b>How to Cure Tender Corns.</b>&mdash;A strong solution of
+    tannic acid is said to be an excellent application to tender
+    feet as well as a preventive of the offensive odor attendant
+    upon their profuse perspiration. To those of our readers who
+    live far away in the country, we would suggest a strong
+    decoction of oak bark as a substitute.</p>
+
+    <p><b>Caustic for Corns.</b>&mdash;Tincture of iodine, four
+    drachms: iodide of iron, twelve grains; chloride of antimony,
+    four drachms; mix, and apply with a camel's hair brush, after
+    paring the corn. It is said to cure in three times.</p>
+
+    <p><b>How to Relieve Corns.</b>&mdash;Bind them up at night
+    with a cloth wet with tincture of arnica, to relieve the pain,
+    and during the day occasionally moisten the stocking over the
+    corn with arnica if the shoe is not large enough to allow the
+    corn being bound up with a piece of linen rag.</p>
+
+    <p><b>Remedy for Corns.</b>&mdash;1. The pain occasioned by
+    corns may be greatly alleviated by the following preparation:
+    Into a one-ounce vial put two drachms of muriatic acid and six
+    drachms of rose-water. With this mixture wet the corns night
+    and morning for three days. Soak the feet every evening in warm
+    water without soap. Put one-third of the acid into the water,
+    and with a little picking the corn will be dissolved. 2. Take a
+    lemon, cut off a small piece, then nick it so as to let in the
+    toe with the corn, tie this on at night so that it cannot move,
+    and in the morning you will find that, with a blunt knife, you
+    may remove a considerable portion of the corn. Make two or
+    three applications, and great relief will be the result.</p>
+
+    <p><b>How to Cure Solvent Corns.</b>&mdash;Expose salt of
+    tartar (pearlash) in a wide-mouth vial in a damp place until it
+    forms an oil-like liquid, and apply to the corn.</p>
+
+    <p><b>How to Cure Cholera.</b>&mdash;Take laudanum, tincture
+    cayenne, compound tincture rhubarb, peppermint, and camphor, of
+    each equal parts. Dose, ten to thirty drops. In plain terms,
+    take equal parts tincture of opium, red pepper, rhubarb,
+    peppermint and camphor, and mix them for use. In case of
+    diarroea, take a dose of ten to twenty drops in three or four
+    teaspoonfuls of water. No one who has this by him, and takes it
+    in time, will ever have the cholera.</p>
+
+    <p><b>Signs of Disease in Children.</b>&mdash;In the case of a
+    baby not yet able to talk, it must cry when it is ill. The
+    colic <span class="pagenum"><a name="page85"
+       id="page85"></a>[pg 85]</span> baby cry loud, long, and
+       passionately, and shed tears&mdash;stopping for a moment and
+       beginning again.</p>
+
+    <p>If the chest is affected, it gives one sharp cry, breaking
+    off immediately, as if crying hurt it.</p>
+
+    <p>If the head is affected, it cries in sharp, piercing
+    shrieks, with low moans and wails between. Or there may be
+    quiet dozing, and startings between.</p>
+
+    <p>It is easy enough to perceive, where a child is attacked by
+    disease, that there has some change taken place; for either its
+    skin will be dry and hot, its appetite gone; it is stupidly
+    sleepy, or fretful or crying; it is thirsty, or pale and
+    languid, or in some way betrays that something is wrong. When a
+    child vomits, or has a diarrhoea, or is costive and feverish,
+    it is owing to some derangement, and needs attention. But these
+    various symptoms may continue for a day or two before the
+    nature of the disease can be determined. A warm bath, warm
+    drinks, etc., can do no harm, and may help to determine the
+    case. On coming out of the bath, and being well rubbed with the
+    hand, the skin will show symptoms of rash, if it is a skin
+    disease which has commenced. By the appearance of the rash, the
+    nature of the disease can be learned. Measles are in patches,
+    dark red, and come out first about the face. If scarlet fever
+    is impending, the skin will look a deep pink all over the body,
+    though most so about the neck and face. Chicken-pox shows
+    fever, but not so much running at the nose, and appearances of
+    cold, as in measles, nor is there as much of a cough. Besides,
+    the spots are smaller, and do not run much together, and are
+    more diffused over the whole surface of the skin; and enlarge
+    into blisters in a day or two.</p>
+
+    <p><b>How to Cure Consumption.</b>&mdash;Take one tablespoonful
+    of tar, and the yolks of three hen's eggs, beat them well
+    together. Dose, one tablespoonful morning, noon and night.</p>
+
+    <p><b>Croup, Remedy for in One Minute.</b>&mdash;This remedy is
+    simply alum. Take a knife or grater, and shave or grate off in
+    small particles about a teaspoonful of alum; mix it with about
+    twice its quantity of sugar, to make it palatable, and
+    administer as quickly as possible. Its effects will be truly
+    magical, as almost instantaneous relief will be afforded.</p>
+
+    <p><b>Cholera Remedy, Hartshorne's.</b>&mdash;Take of
+    chloroform, tincture of opium, spirits of camphor, and spirits
+    of aromatic ammonia, each one and one-half fluid drachms;
+    creosote, three drops; oil of cinnamon, eight drops; brandy,
+    two fluid drachms. Dilute a teaspoonful with a wine-glass of
+    water, and give two teaspoonfuls every five minutes, followed
+    by a lump of ice.</p>
+
+    <p><b>Cure for Dandruff.</b>&mdash;Good mild soap is one of the
+    safest remedies, and is sufficient in ordinary cases; carbonate
+    of potash or soda is too alkaline for the skin. Every
+    application removes a portion of the cuticle, as you may
+    observe by the smoothness of the skin of your hands after
+    washing them with it. Borax is recommended; but this is also
+    soda combined with a weak acid, boracic acid, and may by
+    protracted use also injuriously act on the scalp. Soap is also
+    soda or potash combined with the weak, fatty acids; and when
+    the soap contains an excess of the alkalies or is sharp, it is
+    as injurious as the carbonate of potash. All that injures the
+    scalp injures the growth of the hair. One of the best
+    applications from the vegetable kingdom is the mucilaginous
+    decoction of the root of the burdock, called bardane in French
+    (botanical name, <i>Lappa Minor</i>). In the mineral kingdom
+    the best remedy is a solution of flowers of sulphur in water,
+    which may be made by the addition of a very small portion of
+    sulphide of potassium, say ten or twenty grains to the pint.
+    This solution is shaken up with the sulphur, and the clear
+    liquid remaining on the top is used. This recipe is founded on
+    the fact that sulphur is a poison for inferior vegetable or
+    animal growth, like dandruff, itch, etc., and is not at all a
+    poison for the superior animal like man.</p>
+
+    <p><b>How to Cure Diphtheria.</b>&mdash;A French physician
+    expresses his preference for lemon juice, as a local
+    application in diphtheria, to chlorate of potash, nitrate of
+    silver, perchloride of lime water. He uses it by dipping a
+    little plug of cottonwood, twisted around a wire, in the juice,
+    and pressing it against the diseased surface four or five times
+    daily.</p>
+
+    <p><b>How to Cure Bad Breath.</b>&mdash;Bad or foul breath will
+    be removed by taking a teaspoonful of the following mixture
+    after each meal: One ounce liquor of potassa, one ounce
+    chloride of soda, one and one-half ounces phosphate of soda,
+    and three ounces of water.</p>
+
+    <p>2. Chlorate of potash, three drachms; rose-water, four
+    ounces. Dose, a tablespoonful four or five times daily.</p>
+
+    <p><b>How to Cure Bunions.</b>&mdash;A bunion is a swelling on
+    the ball of the great toe, and is the result of pressure and
+    irritation by friction. The treatment for corns applies also to
+    bunions; but in consequence of the greater extension of the
+    disease, the cure is more tedious. When a bunion is forming it
+    may be stopped by poulticing and carefully opening it with a
+    lancet.</p>
+
+    <p><b>How to Cure Burns and Scalds.</b>&mdash;Take half a pound
+    of powdered alum, dissolve it in a quart of water; bathe the
+    burn or scald with a linen rag, wetted with this mixture, then
+    bind the wet rag on it with a strip of linen, and moisten the
+    bandage with the alum water frequently, without removing it
+    during two or three days.</p>
+
+    <p><b>Tea Leaves for Burns.</b>&mdash;Dr. Searles, of Warsaw,
+    Wis., reports the immediate relief from pain in severe burns
+    and scalds by the application of a poultice of tea leaves.</p>
+
+    <p><b>How to Cure Cancer.</b>&mdash;Boil down the inner bark of
+    red and white oak to the consistency of molasses; apply as a
+    plaster, shifting it once a week; or, burn red-oak bark to
+    ashes; sprinkle it on the sore till it is eaten out; then apply
+    a plaster of tar; or, take garget berries and leaves of
+    stramonium; simmer them together in equal parts of neatsfoot
+    oil and the tops of hemlock; mix well together, and apply it to
+    the parts affected; at the same time make a tea of winter-green
+    (root and branch); put a handful into two quarts of water; add
+    two ounces of sulphur and drink of this tea freely during the
+    day.</p>
+
+    <p><b>Castor Oil Mixture.</b>&mdash;Castor oil, one dessert
+    spoonful; magnesia, one dessert spoonful. Rub together into a
+    paste. By this combination, the taste of the oil is almost
+    entirely concealed, and children take it without
+    opposition.</p>
+
+    <p><b>How to Disguise Castor Oil.</b>&mdash;Rub up two drops
+    oil of cinnamon with an ounce of glycerine and add an ounce of
+    castor oil. Children will take it as a luxury and ask for
+    more.</p>
+
+    <p><b>Castor Oil Emulsions.</b>&mdash;Take castor oil and
+    syrup, each one ounce; the yolk of an egg, and orange flower
+    water, one-half ounce. Mix. This makes a very pleasant
+    emulsion, which is readily taken by adults as well as
+    children.</p>
+
+    <p><b>How to Cure Catarrh.</b>&mdash;Take the bark of sassafras
+    root, dry and pound it, use it as a snuff, taking two or three
+    pinches a day.</p>
+
+    <p><b>How to Cure Chilblains.</b>&mdash;Wash the parts in
+    strong alum water, apply as hot as can be borne.</p>
+
+    <p><b>How to Cure Cold.</b>&mdash;Take three cents' worth of
+    liquorice, three of rock candy, three of gum arabic, and put
+    them into a quart of water; simmer them till thoroughly
+    <span class="pagenum"><a name="page86"
+       id="page86"></a>[pg 86]</span> then add three cents' worth
+       paregoric, and a like quantity of antimonial wine.</p>
+
+    <p><b>How to Cure Corns.</b>&mdash;Boil tobacco down to an
+    extract, then mix with it a quantity of white pine pitch, and
+    apply it to the corn; renew it once a week until the corn
+    disappears.</p>
+
+    <p><b>Good Cough Mixture.</b>&mdash;Two ounces ammonia mixture;
+    five ounces camphor mixture; one drachm tincture of digitalis
+    (foxglove); one-half ounce each of sweet spirits of nitre and
+    syrup of poppies; two drachms solution of sulphate of morphia.
+    A tablespoonful of this mixture is to be taken four times a
+    day.</p>
+
+    <p>2. Tincture of blood-root, one ounce; sulphate of morphia,
+    one and a half grains; tincture of digitalis, one-half ounce;
+    wine of antimony, one-half ounce; oil of wintergreen, ten
+    drops. Mix. Dose from twenty to forty drops twice or three
+    times a day. Excellent for a hard, dry cough.</p>
+
+    <p>3. Common sweet cider, boiled down to one-half, makes a
+    most, excellent syrup for colds or coughs for children, is
+    pleasant to the taste, and will keep for a year in a cool
+    cellar. In recovering from an illness, the system has a craving
+    for some pleasant drink. This is found in cider which is placed
+    on the fire as soon as made, and allowed to come to a boil,
+    then cooled, put in casks, and kept in a cool cellar.</p>
+
+    <p>4. Roast a large lemon very carefully without burning; when
+    it is thoroughly hot, cut and squeeze into a cup upon three
+    ounces of sugar candy. finely powdered: take a spoonful
+    whenever your cough troubles you. It is as good as it is
+    pleasant.</p>
+
+    <p><b>Cure for Deafness.</b>&mdash;Take ant's eggs and union
+    juice. Mix and drop them into the ear. Drop into the ear, at
+    night, six or eight drops of hot sweet oil.</p>
+
+    <p><b>Remedies for Diarrhoea.</b>&mdash;1. Take one teaspoonful
+    of salt, the same of good vinegar, and a tablespoonful of
+    water; mix and drink. It acts like a charm on the system, and
+    even one dose will generally cure obstinate cases of diarrhoea,
+    or the first stages of cholera. If the first does not bring
+    complete relief, repeat the dose, as it is quite harmless. 2.
+    The best rhubarb root, pulverized, 1 ounce; peppermint leaf, 1
+    ounce, capsicum, 1/8 ounce; cover with boiling water and steep
+    thoroughly, strain, and add bicarbonate of potash and essence
+    of cinnamon, of each 1/2 ounce; with brandy (or good whisky);
+    equal in amount to the whole, and loaf sugar, four ounces.
+    Dose&mdash;for an adult, 1 or 2 tablespoons; for a child, 1 to
+    2 teaspoons, from 3 to 6 times per day, until relief is
+    obtained. 3. To half a bushel of blackberries; well mashed, add
+    a quarter of a pound of allspice, 2 ounces of cinnamon, 2
+    ounces of cloves; pulverize well, mix and boil slowly until
+    properly done; then strain or squeeze the juice through
+    home-spun or flannel, and add to each pint of the juice 1 pound
+    of loaf sugar, boil again for some time, take it off, and while
+    cooling, add half a gallon of the best Cognac brandy.</p>
+
+    <p><b>Cure for Chronic Diarroea.</b>&mdash;Rayer recommends the
+    association of cinchona, charcoal and bismuth in the treatment
+    of chronic diarrh a, in the following proportions: Subnitrate
+    of bismuth, one drachm; cinchona, yellow, powdered, one-half
+    drachm; charcoal, vegetable, one drachm. Make twenty powders
+    and take two or three a day during the intervals between
+    meals.</p>
+
+    <p><b>Cures for Dysentery.</b>&mdash;Tincture rhubarb, tincture
+    of capsicum, tincture of camphor, essence of ginger and
+    laudanum, equal parts. Mix; shake well and take from ten to
+    twenty drops every thirty minutes, until relief is obtained.
+    This is a dose for an adult. Half the amount for a child under
+    twelve years of age. 2. Take some butter off the churn,
+    immediately after being churned, just as it is, without being
+    salted or washed: clarify it over the fire like honey. Skim off
+    all the milky particles when melted over a clear fire. Let the
+    patient (if an adult) take two tablespoonfuls of the clarified
+    remainder, twice or thrice within the day. This has never
+    failed to effect a cure, and in many cases it has been almost
+    instantaneous. 3. In diseases of this kind the Indians use the
+    roots and leaves of the blackberry bush&mdash;- a decoction of
+    which, in hot water, well boiled down, is taken in doses of a
+    gill before each meal, and before retiring to bed. It is an
+    almost infallible cure. 4. Beat one egg in a teacup; add one
+    tablespoonful of loaf sugar and half a teaspoonful of ground
+    spice; fill the cup with sweet milk. Give the patient one
+    tablespoonful once in ten minutes until relieved. 5. Take one
+    tablespoonful of common salt, and mix it, with two
+    tablespoonfuls of vinegar and pour upon it a half pint of
+    water, either hot or cold (only let it be taken cool.) A wine
+    glass full of this mixture in the above proportions, taken
+    every half hour, will he found quite efficacious in curing
+    dysentery. If the stomach be nauseated, a wine-glass full taken
+    every hour will suffice. For a child, the quantity should be a
+    teaspoonful of salt and one of vinegar in a teacupful of
+    water.</p>
+
+    <p><b>Dropsy.</b>&mdash;Take the leaves of a currant bush and
+    make into tea, drink it.</p>
+
+    <p><b>Cure for Drunkenness.</b>&mdash;- The following singular
+    means of curing habitual drunkenness is employed by a Russian
+    physician. Dr. Schreiber, of Brzese Litewski: It consists in
+    confining the drunkard in a room, and in furnishing him at
+    discretion with his favorite spirit diluted with two-thirds of
+    water; as much wine, beer and coffee as he desires, but
+    containing one-third of spirit: all the food&mdash;the bread,
+    meat, and the legumes are steeped in spirit and water. The poor
+    devil is continually drunk and dort. On the fifth day of this
+    regime he has an extreme disgust for spirit; he earnestly
+    requests other diet: but his desire must not be yielded to
+    until the poor wretch no longer desires to eat or drink: he is
+    then certainly cured of his penchant for drunkenness. He
+    acquires such a disgust for brandy or other spirits that he is
+    ready to vomit at the very sight of it.</p>
+
+    <p><b>Cure for Dyspepsia.</b>&mdash;1. Take bark of white
+    poplar root, boil it thick, and add a little spirit, and then
+    lay it on the stomach.</p>
+
+    <p>2. Take wintergreen and black cherry-tree bark and yellow
+    dock: put into two quarts of water; boil down to three pints;
+    take two or three glasses a day.</p>
+
+    <p>Here are two remedies for dyspepsia, said by those who "have
+    tried them" to be infallible. 1. Eat onions. 2. Take two parts
+    of well-dried and pounded pods of red pepper, mixed with one
+    part of ground mustard, and sift it over everything you eat or
+    drink.</p>
+
+    <p><b>How to Cure Earache.</b>&mdash;Take a small piece of
+    cotton batting or cotton wool, make a depression in the center
+    with the finger, and then fill it up with as much ground pepper
+    as will rest on a five-cent piece; gather it into a ball and
+    tie it up; dip the ball into sweet oil and insert it in the
+    ear, covering the latter with cotton wool, and use a bandage or
+    cap to retain it in its place. Almost instant relief will be
+    experienced; and the application is so gentle that an infant,
+    will not get injured by it, but experience relief as well as
+    adults. Roast a piece of lean mutton, squeeze out the juice and
+    drop it info the ear as hot as it can be borne. Roast an onion
+    and put into the ear as hot as it can be borne.</p>
+
+    <p><b>How to Cure Erysipelas.</b>&mdash;Dissolve five ounces of
+    salt in one pint of good brandy and take two tablespoonfuls
+    three times per day.</p><span class="pagenum"><a name="page87"
+       id="page87"></a>[pg 87]</span>
+
+    <p><b>Cure for Inflamed Eyes.</b>&mdash;Pour boiling water on
+    alder flowers, and steep them like tea; when cold, put three or
+    four drops of laudanum into a small glass of the alder-tea, and
+    let the mixture run into the eyes two or three times a day, and
+    the eyes will become perfectly strong in the course of a
+    week.</p>
+
+    <p><b>Cure for Weeping Eyes.</b>&mdash;Wash the eyes in
+    chamomile tea night and morning.</p>
+
+    <p><b>Eyes, Granular Inflammation.</b>&mdash;A prominent
+    oculist says that the contagious Egyptian or granular
+    inflammation of the eyes is spreading throughout the country,
+    and that he has been able in many, and indeed in a majority of
+    cases, to trace the disease to what are commonly called rolling
+    towels. Towels of this kind are generally found in country
+    hotels and the dwellings of the working classes, and, being
+    thus used by nearly every one, are made the carriers of one of
+    the most troublesome diseases of the eye. This being the case,
+    it is urgently recommended that the use of these rolling towels
+    be discarded, and thus one of the special vehicles for the
+    spread of a most dangerous disorder of the eyes&mdash;one by
+    which thousands of workingmen are annually deprived of their
+    means of support&mdash;will no longer exist.</p>
+
+    <p><b>Cure for Sty in Eye.</b>&mdash;Bathe frequently with warm
+    water. When the sty bursts, use an ointment composed of one
+    part of citron ointment and four of spermaceti, well rubbed
+    together, and smear along the edge of the eye-lid.</p>
+
+    <p><b>Cure for Felons.</b>&mdash;1. Stir one-half teaspoonful
+    of water into an ounce of Venice turpentine until the mixture
+    appears like granulated honey. Wrap a good coating of it around
+    the finger with a cloth. If the felon is only recent, the pain
+    will be removed in six hours.</p>
+
+    <p>2. As soon as the part begins to swell, wrap it with a cloth
+    saturated thoroughly with the tincture of lobelia. An old
+    physician says, that he has known this to cure scores of cases,
+    and that it never fails if applied in season.</p>
+
+    <p><b>Cure for Fever and Ague.</b>&mdash;Take of cloves and
+    cream of tartar each one-half ounce, and one ounce of Peruvian
+    bark. Mix in a small quantity of tea, and take it on well days,
+    in such quantities as the stomach will bear.</p>
+
+    <p><b>Cure for Fever Sores.</b>&mdash;Take of hoarhound, balm,
+    sarsaparilla, loaf sugar, aloes, gum camphor, honey, spikenard,
+    spirits of turpentine, each two ounces. Dose, one
+    tablespoonful, three mornings, missing three; and for a wash,
+    make a strong tea of sumach, washing the affected parts
+    frequently, and keeping the bandage well wet.</p>
+
+    <p><b>Cure for Fits.</b>&mdash;Take of tincture of fox-glove,
+    ten drops at each time twice a day, and increase one drop at
+    each time as long as the stomach will bear it, or it causes a
+    nauseous feeling.</p>
+
+    <p><b>Glycerine Cream.</b>&mdash;Receipt for chapped lips: Take
+    of spermaceti, four drachms; white wax, one drachm; oil of
+    almonds, two troy ounces; glycerine, one troy ounce. Melt the
+    spermaceti, wax and oil together, and when cooling stir in
+    glycerine and perfume.</p>
+
+    <p><b>Glycerine Lotion.</b>&mdash;For softening the skin of the
+    face and hands, especially during the commencement of cold
+    weather, and also for allaying the irritation caused by the
+    razor: Triturate, four and a half grains of cochineal with one
+    and a half fluid ounces of boiling water, adding gradually;
+    then add two and a half fluid ounces of alcohol. Also make an
+    emulsion of eight drops of ottar of roses with thirty grains of
+    gum arabic and eight fluid ounces of water; then add three
+    fluid ounces of glycerine, and ten fluid drachms of quince
+    mucilage. Mix the two liquids.</p>
+
+    <p><b>Fleshworms.</b>&mdash;These specks, when they exist in
+    any number, are a cause of much unsightliness. They are minute
+    corks, if we may use the term, of coagulated lymp, which close
+    the orifices of some of the pores or exhalent vessels of the
+    skin. On the skin immediately adjacent to them being pressed
+    with the finger nails, these bits of coagulated lymph will come
+    from it in a vermicular form. They are vulgarly called "flesh
+    worms," many persons fancying them to be living creatures.
+    These may be got rid of and prevented from returning, by
+    washing with tepid water, by proper friction with a towel, and
+    by the application of a little cold cream. The longer these
+    little piles are permitted to remain in the skin the more
+    firmly they become fixed; and after a time, when they lose
+    their moisture they are converted into long bony spines as
+    dense as bristles, and having much of that character. They are
+    known by the name of spotted achne. With regard to local
+    treatment, the following lotions are calculated to be
+    serviceable: 1. Distilled rose water, 1 pint; sulphate of zinc,
+    20 to 60 grains. Mix. 2. Sulphate of copper, 20 grains;
+    rosewater, 4 ounces; water, 12 ounces. Mix. 3. Oil of sweet
+    almonds, 1 ounce; fluid potash, 1 drachm. Shake well together
+    and then add rose-water, 1 ounce; pure water, 6 ounces. Mix.
+    The mode of using these remedies is to rub the pimples for some
+    minutes with a rough towel, and then dab them with the lotion.
+    4. Wash the face twice a day with warm water, and rub dry with
+    a coarse towel. Then with a soft towel rub in a lotion made of
+    two ounces of white brandy, one ounce of cologne, and one-half
+    ounce of liquor potassa.</p>
+
+    <p><b>How to Remove Freckles.</b>&mdash;Freckles; so
+    persistently regular in their annual return, have annoyed the
+    fair sex from time immemorial, and various means have been
+    devised to eradicate them, although thus far with no decidedly
+    satisfactory results. The innumerable remedies in use for the
+    removal of these vexatious intruders, are either simple and
+    harmless washes, such as parsley or horseradish water,
+    solutions of borax, etc., or injurious nostrums, consisting
+    principally of lead and mercury salts.</p>
+
+    <p>If the exact cause of freckles were known, a remedy for them
+    might be found. A chemist in Moravia, observing the bleaching
+    effect of mercurial preparations, inferred that the growth of a
+    local parasitical fungus was the cause of the discoloration of
+    the skin, which extended and ripened its spores in the warmer
+    season. Knowing that sulpho-carbolate of zinc is a deadly enemy
+    to all parasitic vegetation (itself not being otherwise
+    injurious), he applied this salt for the purpose of removing
+    the freckles. The compound consists of two parts of
+    sulpho-carbolate of zinc, twenty-five parts of distilled
+    glycerine, twenty-five parts of rose-water, and five parts of
+    scented alcohol, and is to be applied twice daily for from half
+    an hour to an hour, then washed off with cold water. Protection
+    against the sun by veiling and other means is recommended, and
+    in addition, for persons of pale complexion, some mild
+    preparation of iron.</p>
+
+    <p><b>Gravel.</b>&mdash;1. Make a strong tea of the low herb
+    called heart's ease, and drink freely. 2. Make of Jacob's
+    ladder a strong tea, and drink freely. 3. Make of bean leaves a
+    strong tea, and drink freely.</p>
+
+    <p><b>Wash for the Hair.</b>&mdash;Castile soap, finely shaved,
+    one teaspoonful; spirits of hartshorn, one drachm; alcohol,
+    five ounces; cologne water and bay rum, in equal quantities
+    enough to make eight ounces. This should be poured on the head,
+    followed by warm water (soft water); the result will be, on
+    washing, a copious lather and a smarting sensation to the
+    person operated on. Rub this well into the hair. Finally, rinse
+    with warm water, and afterwards with cold water. If the head is
+    very much clogged with dirt, the hair will come out
+    plentifully, but the scalp will become white and perfectly
+    clean.</p>
+
+    <p><b>Hair Restorative.</b>&mdash;Take of castor oil, six fluid
+    ounces; alcohol, twenty-six fluid ounces. Dissolve. Then add
+    <span class="pagenum"><a name="page88"
+       id="page88"></a>[pg 88]</span> of cantharides (made with
+       strong alcohol), one fluid ounce; essence of jessamine (or
+       other perfume), one and a half fluid ounces.</p>
+
+    <p><b>Cure for Heartburn.</b>&mdash;Sal volatile combined with
+    camphor is a splendid remedy.</p>
+
+    <p><b>Sick Headache.</b>&mdash;Take a teaspoonful of powdered
+    charcoal in molasses every morning, and wash it down with a
+    little tea, or drink half a glass of raw rum or gin, and drink
+    freely of mayweed tea.</p>
+
+    <p><b>Headache.</b>&mdash;Dr. Silvers, of Ohio, in the
+    Philadelphia <i>Medical and Surgical Reporter</i>, recommends
+    ergot in headache, especially the nervous or sick headache. He
+    says it will cure a larger proportion of cases than any other
+    remedy. His theory of its action is that it lessens the
+    quantity of blood in the brain by contracting the muscular
+    fibres of the arterial walls. He gives ten to twenty drops of
+    the fluid extract, repeated every half hour till relief is
+    obtained, or four or five doses used. In other forms of
+    disease, where opium alone is contra-indicated, its bad effects
+    are moderated, he says, by combining it with ergot.</p>
+
+    <p><b>Headache Drops.</b>&mdash;For the cure of nervous, sun,
+    and sick headache, take two quarts of alcohol, three ounces of
+    Castile soap, one ounce camphor, and two ounces ammonia. Bathe
+    forehead and temples.</p>
+
+    <p><b>Hive Syrup.</b>&mdash;Put one ounce each of squills and
+    seneca snake-root into one pint of water; boil down to one-half
+    and strain. Then add one-half pound of clarified honey
+    containing twelve grains tartrate of antimony. Dose for a
+    child, ten drops to one teaspoonful, according to age. An
+    excellent remedy for croup.</p>
+
+    <p><b>How to Clean the Hair.</b>&mdash;From the too frequent
+    use of oils in the hair, many ladies destroy the tone and color
+    of their tresses. The Hindoos have a way of remedying this.
+    They take a hand basin filled with cold water, and have ready a
+    small quantity of pea flour. The hair is in the first place
+    submitted to the operation of being washed in cold water, a
+    handful of the pea flour is then applied to the head and rubbed
+    into the hair for ten minutes at least, the servant adding
+    fresh water at short intervals, until it becomes a perfect
+    lather. The whole head is then washed quite clean with copious
+    supplies of the aqueous fluid, combed, and afterwards rubbed
+    dry by means of coarse towels. The hard and soft brush is then
+    resorted to, when the hair will be found to be wholly free from
+    all encumbering oils and other impurities, and assume a glossy
+    softness, equal to the most delicate silk. This process tends
+    to preserve the tone and natural color of the hair, which is so
+    frequently destroyed by the too constant use of caustic
+    cosmetics.</p>
+
+    <p><b>How to Soften Hands.</b>&mdash;After cleansing the hands
+    with soap, rub them well with oatmeal while wet.</p>
+
+    <p><b>How to Remove Stains from Hands.</b>&mdash;Damp the hands
+    first in water, then rub them with tartaric acid, or salt of
+    lemons, as you would with soap; rinse them and rub them dry.
+    Tartaric acid, or salt of lemons, will quickly remove stains
+    from white muslin or linen. Put less than half a teaspoonful of
+    salt or acid into a tablespoonful of water; wet the stain with
+    it, and lay it in the sun for an hour; wet it once or twice
+    with cold water during the time; if this does not quite remove
+    it, repeat the acid water, and lay it in the sun.</p>
+
+    <p><b>How to Whiten Hands.</b>&mdash;1. Stir 1/4 of a pound of
+    Castile soap, and place it in a jar near the fire, pour over it
+    1/2 pint of alcohol; when the soap is dissolved and mixed with
+    the spirit, add 1 ounce of glycerine, the same of oil of
+    almonds, with a few drops of essence of violets, or ottar of
+    roses, then pour it into moulds to cool for use. 2. A
+    wineglassful of eau-de-cologne, and one of lemon-juice, two
+    cakes of broken Windsor soap, mixed well together, when hard,
+    will form an excellent substance.</p>
+
+    <p><b>How to Cure Scurf in the Head.</b>&mdash;A simple and
+    effectual remedy. Into a pint of water drop a lump of fresh
+    quick lime, the size of a walnut; let it stand all night, then
+    pour the water off clear from the sediment or deposit, add 1/4
+    of a pint of the best vinegar, and wash the head with the
+    mixture. Perfectly harmless; only wet the roots of the
+    hair.</p>
+
+    <p><b>How to Cure Chapped Lips.</b>&mdash;Take 2 ounces of
+    white wax, 1 ounce of spermaceti, 4 ounces of oil of almonds, 2
+    ounces of honey, 1/4 of an ounce of essence of bergamot, or any
+    other scent. Melt the wax and spermaceti; then add the honey,
+    and melt all together, and when hot add the almond oil by
+    degrees, stirring till cold. 2. Take oil of almonds 3 ounces;
+    spermaceti 1/2 ounce; virgin rice, 1/2 ounce. Melt these
+    together over a slow fire, mixing with them a little powder of
+    alkane root to color it. Keep stirring till cold, and then add
+    a few drops of the oil of rhodium. 3.</p>
+
+    <p>Take oil of almonds, spermaceti, white wax. and white sugar
+    candy, equal parts. These form a good, white lip salve.</p>
+
+    <p><b>How to Remove Moth Patches.</b>&mdash;Wash the patches
+    with solution of common bicarbonate of soda and water several
+    times during the day for two days, or until the patches are
+    removed, which will usually be in forty-eight hours. After the
+    process wash with some nice toilet soap, and the skin will be
+    left nice, smooth and clear of patches.</p>
+
+    <p><b>How to Take Care of the Nails.</b>&mdash;The nails should
+    be kept clean by the daily use of the nail brush and soap and
+    water. After wiping the hands, but while they are still soft
+    from the action of the water, gently push back the skin which
+    is apt to grow over the nails, which will not only preserve
+    them neatly rounded, but will prevent the skin from cracking
+    around their roots (nail springs), and becoming sore. The
+    points of the nail should be pared at least once a week; biting
+    them should be avoided.</p>
+
+    <p><b>How to Cure Hiccough.</b>&mdash;A convulsive motion of
+    the diaphragm and parts adjacent. The common causes are
+    flatuency, indigestion, acidity and worms. It may usually be
+    removed by the exhibition of warm carminatives, cordials, cold
+    wafer, weak spirits, camphor julep, or spirits of sal volatile.
+    A sudden fright or surprise will often produce the like effect.
+    An instance is recorded of a delicate young lady that was
+    troubled with hiccough for some months, and who was reduced to
+    a state of extreme debility from the loss of sleep occasioned
+    thereby, who was cured by a fright, after medicines and topical
+    applications had failed. A pinch of snuff, a glass of cold
+    soda-water, or an ice-cream, will also frequently remove this
+    complaint.</p>
+
+    <p><b>How to Cure Hoarseness.</b>&mdash;Make a strong tea of
+    horseradish and yellow dock root, sweetened with honey and
+    drink freely.</p>
+
+    <p><b>Remedies for Hoarseness.</b>&mdash;Take one drachm of
+    freshly scraped horse-radish root, to be infused with four
+    ounces of water in a close vessel for three hours, and made
+    into a syrup, with double its quantity of vinegar. A
+    teaspoonful has often proved effectual.</p>
+
+    <p><b>How to Cure Humors.</b>&mdash;Take equal parts of saffron
+    and seneca snake root, make a strong tea, drink one half-pint a
+    day, and this will drive out all humors from the system.</p>
+
+    <p><b>How to Cure Hysterics.</b>&mdash;Take the leaves of
+    motherwort and thoroughwort, and the bark of poplar root; equal
+    parts. Mix them in molasses, and take four of them when the
+    first symptoms of disorder are felt, and they will effectually
+    check it.</p>
+
+    <p><b>How to Cure Barber's Itch.</b>&mdash;Moisten the parts
+    affected with saliva (spittle) and rub it over thoroughly
+    <span class="pagenum"><a name="page89"
+       id="page89"></a>[pg 89]</span> times a day with the ashes of
+       a good Havana cigar. This is a simple remedy, yet it has
+       cured the most obstinate cases.</p>
+
+    <p><b>Itch Ointment.</b>&mdash;1. Take lard, one pound; suet,
+    one pound; sugar of lead, eight ounces; vermillion, two ounces.
+    Mix. Scent with a little bergamot. 2. Take bichloride of
+    mercury, one ounce; lard, one pound; suet, one pound;
+    hydrochloride acid, one and a half ounces. Melt and well mix,
+    and when perfectly cold, stir in essence of lemon, four
+    drachms; essence of bergamot, one drachm. 3. Take powdered
+    chloride of lime, one ounce; lard, one pound. Mix well, then
+    add essence of lemon, two drachms. 4. Take bichloride of
+    mercury, one part; lard, fifteen parts. Mix well together. 5.
+    Take white precipitate, one part; lard, twelve parts. Mix. A
+    portion of either of these ointments must be well rubbed on the
+    parts affected, night and morning.</p>
+
+    <p><b>How to Cure Seven-Year Itch.</b>&mdash;1. Use plenty of
+    castile soap and water, and then apply freely iodide of sulphur
+    ointment; or take any given quantity of simple sulphur ointment
+    and color it to a light brown or chocolate color with the
+    subcarbonate of iron, and then perfume it. Apply this freely,
+    and if the case should be a severe one, administer mild
+    alteratives in conjunction with the outward application. 2. The
+    sulphur bath is a good remedy for itch or any other kind of
+    skin diseases. Leprosy (the most obstinate of all) has been
+    completely cured by it, and the common itch only requires two
+    or three applications to completely eradicate it from the
+    system. 3. Benzine, it is said, will effect a complete cure for
+    scabies in the course of half to three-quarters of an hour,
+    after which the patient should take a warm bath from twenty to
+    thirty minutes.</p>
+
+    <p><b>How to Cure Jaundice.</b>&mdash;1. Take the whites of two
+    hen's eggs, beat them up well in a gill of water; take of this
+    a little every morning; it will soon do good. It also creates
+    an appetite, and strengthens the stomach. 2. Take of black
+    cherry-tree bark, two ounces; blood root and gold thread, each
+    half an ounce; put in a pint of brandy. Dose, from a
+    teaspoonful to a tablespoonful morning and night.</p>
+
+    <p><b>How to Cure Stiffened Joints.</b>&mdash;Take of the bark
+    of white oak and sweet apple trees, equal parts; boil them down
+    to a thick substance, and then add the same quantity of
+    goose-grease or oil, simmer all together, and then rub it on
+    the parts warm.</p>
+
+    <p><b>How to Cure Kidney Disease.</b>&mdash;Equal parts of the
+    oil of red cedar and the oil of spearmint.</p>
+
+    <p><b>How to Cure Lame Back.</b>&mdash;Take the berries of red
+    cedar and allow them to simmer in neatsfoot oil, and use as an
+    ointment.</p>
+
+    <p><b>How to Kill Lice.</b>&mdash;All kinds of lice and their
+    nits may be got rid of by washing with a simple decoction of
+    stavesacre (<i>Delphinium staphisagria</i>), or with a lotion
+    made with the bruised seed in vinegar, or with the tincture, or
+    by rubbing in a salve made with the seeds and four times their
+    weight of lard very carefully beaten together. The acetic
+    solution and the tincture are the cleanliest and most agreeable
+    preparations, but all are equally efficacious in destroying
+    both the creatures and their eggs, and even in relieving the
+    intolerable itching which their casual presence leaves behind
+    on many sensitive skins. The alkaloid delphinia may also be
+    employed, but possesses no advantage except in the preparation
+    of an ointment, when from any reason that form of application
+    should be preferred.</p>
+
+    <p><b>Rheumatic Liniment.</b>&mdash;Olive oil, spirits of
+    camphor and chloroform, of each two ounces; sassafras oil, 1
+    drachm. Add the oil of sassafras to the olive oil, then the
+    spirits of camphor, and shake well before putting in the
+    chloroform; shake when used, and keep it corked, as the
+    chloroform evaporates very fast if it is left open. Apply three
+    or four times daily, rubbing in well, and always toward the
+    body.</p>
+
+    <p><b>Sore Throat Liniment.</b>&mdash;Gum camphor, two ounces;
+    castile soap, shaved fine, one drachm; oil of turpentine and
+    oil of origanum, each one-half ounce; opium, one-fourth of an
+    ounce; alcohol, one pint. In a week or ten days they will be
+    fit for use. Bathe the parts freely two or three times daily
+    until relief is obtained.</p>
+
+    <p><b>A Wonderful Liniment.</b>&mdash;Two ounces oil of spike,
+    two ounces origanum, two ounces hemlock, two ounces wormwood,
+    four ounces sweet oil, two ounces spirit of ammonia, two ounces
+    gum camphor, two ounces spirits turpentine. Add one quart
+    strong alcohol. Mix well together, and bottle tight. This is an
+    unequaled horse liniment, and of the best ever made for human
+    ailments such as rheumatism, sprains, etc.</p>
+
+    <p><b>How to Cure Sore Lips.</b>&mdash;Wash the lips with a
+    strong tea, made from the bark of the white oak.</p>
+
+    <p><b>Liver Complaint.</b>&mdash;Make a strong tea of syrup of
+    burdock, wormwood and dandelion, equal parts, and drink
+    freely.</p>
+
+    <p><b>Lock Jaw.</b>&mdash;It is said that the application of
+    warm lye, made of ashes as strong as possible, to a wounded
+    part, will prevent a locked jaw; if a foot or hand, immerse in
+    it; if another part of the body, bathe with flannels wrung out
+    of the warm lye.</p>
+
+    <p><b>Mumps.</b>&mdash;This disease, most common among
+    children, begins with soreness and stiffness in the side of the
+    neck. Soon a swelling of the parotid gland takes place, which
+    is painful, and continues to increase for four or five days,
+    sometimes making it difficult to swallow, or open the mouth.
+    The swelling sometimes comes on one side at a time, but
+    commonly upon both. There is often heat, and sometimes fever,
+    with a dry skin, quick pulse, furred tongue, constipated bowls,
+    and scanty and high-colored urine. The disease is contagious.
+    The treatment is very simple&mdash;a mild diet, gentle
+    laxative, occasional hot fomentations, and wearing a piece of
+    flannel round the throat.</p>
+
+    <p><b>How to Prevent Ingrowing Nails.</b>&mdash;If the nail of
+    your toe be hard, and apt to grow round, and into the corners
+    of your toe, take a piece of broken glass and scrape the top
+    very thin; do this whenever you cut your nails, and by constant
+    use it makes the corners fly up and grow flat, so that it is
+    impossible they should give you any pain.</p>
+
+    <p><b>How to Whiten Nails.</b>&mdash;The best wash for
+    whitening the nails is two drachms of diluted sulphuric acid,
+    one drachm of tincture of myrrh, added to four ounces of spring
+    water; first cleanse the hands, and then apply the wash.</p>
+
+    <p><b>Sure Cure for Neuralgia.</b>&mdash;1. Fill a tight-top
+    thimble with cotton wool, and drop on it a few drops of strong
+    spirits of hartshorn. The open mouth of the thimble is then
+    applied over the seat of pain for a minute or two, until the
+    skin is blistered. The skin is then rubbed off, and upon the
+    denuded surface a small quantity of morphia (one-fourth grain)
+    is applied. This affords almost instant relief. A second
+    application of the morphia, if required, is to be preceded by
+    first rubbing off the new formation that has sprung up over the
+    former blistered surface.</p>
+
+    <p>2. Dr. J. Knox Hodge recommends the following as an
+    application which will relieve facial or any other neuralgia
+    almost instantaneously: Albumen of egg, one drachm; rhigolene,
+    four ounces; oil of peppermint, two ounces; colodion and
+    chloroform, each one ounce. Mix. Agitate occasionally for
+    twenty-four hours, and by gelatinization a beautiful and
+    semi-solidified, opodeldoc-looking compound
+    <span class="pagenum"><a name="page90"
+       id="page90"></a>[pg 90]</span> which will retain its
+       consistency and hold the ingredients intimately blended for
+       months. Apply by smart friction with the hand, or gently
+       with a soft brush or mop along the course of the nerve
+       involved.</p>
+
+    <p>3. Mix one and one-half drachms iodide of potash, fifteen
+    grains of quinine and one ounce ginger syrup, and two and a
+    half ounces water. Dose, a tablespoonful every three hours.</p>
+
+    <p>4. <b>Of the Stomach.</b>&mdash;Take of distilled water of
+    cherry laurel, five parts; muriate of morphia, one-tenth part.
+    Mix and dissolve. One drop on a lump of sugar immediately
+    before meals.</p>
+
+    <p><b>Ointment for Sore Nipples.</b>&mdash;Glycerine, rose
+    water and tannin, equal weights, rubbed together into an
+    ointment, is very highly recommended for sore or cracked
+    nipples.</p>
+
+    <p><b>Glycerine Ointment.</b>&mdash;Melt together spermaceti,
+    two drachms; white wax, one-half drachm; oil of sweet almonds,
+    two ounces, and then add glycerine, one ounce, and stir briskly
+    until cool. An admirable application for chapped hands,
+    etc.</p>
+
+    <p><b>Ointment for Itch.</b>&mdash;- White precipitate, fifteen
+    grains; saltpetre, one-half drachm; flour of sulphur, one
+    drachm; Mix well with lard, two ounces. Long celebrated for the
+    cure of itch.</p>
+
+    <p><b>Sulphur Ointment.</b>&mdash;Flour of sulphur, eight
+    ounces; oil of bergamot, two drachms; lard, one pound. Rub
+    freely three times a day, for itch.</p>
+
+    <p><b>Ointment for Piles.</b>&mdash;Tannin, two drachms; water,
+    two fluid drachms; triturate together, and add lard, one and a
+    half drachms. An excellent application for piles.</p>
+
+    <p><b>Ointment for Hemorrhoids.</b>&mdash;Sulphate of morphia,
+    three grains; extract of stramonia, thirty grains; olive oil,
+    one drachm; carbonate of lead, sixty grains; lard, three
+    drachms.</p>
+
+    <p><b>Pains.</b>&mdash;1. Steep marigold in good cider vinegar
+    and frequently wash the affected parts. This will afford speedy
+    relief.</p>
+
+    <p>2. Take half a pound of tar and the same quantity of
+    tobacco, and boil them down separately to a thick substance;
+    then simmer them together. Spread a plaster and apply it to the
+    affected parts, and it will afford immediate relief.</p>
+
+    <p><b>Painters' Colic.</b>&mdash;Make of tartaric acid a syrup
+    similar to that of lemon syrup; add a sufficient quantity of
+    water, and drink two or three glasses a day.</p>
+
+    <p><b>Instantaneous Pain-Killer.</b>&mdash;Another and even
+    more instant cure of pain is made as follows: Take
+    aqua-ammonia, sulphuric ether and alcohol, equal parts, and
+    apply over the pain.</p>
+
+    <p><b>How to Cure Pimples.</b>&mdash;Take a teaspoonful of the
+    tincture of gum guaiacum and one teaspoonful of vinegar; mix
+    well and apply to the affected parts.</p>
+
+    <p><b>Poor Man's Plaster.</b>&mdash;Melt together beeswax, one
+    ounce; tar, three ounces; resin, three ounces, and spread on
+    paper or muslin.</p>
+
+    <p><b>Rheumatic Plaster.</b>&mdash;One-fourth pound of resin
+    and one-fourth pound of sulphur; melt by a slow fire, and add
+    one ounce of Cayenne pepper and one-fourth of an ounce of
+    camphor gum; stir well till mixed, and temper with neatsfoot
+    oil.</p>
+
+    <p><b>Strengthening Plaster.</b>&mdash;Litharge plasters,
+    twenty-four parts; white resin, six parts; yellow wax and olive
+    oil, of each three parts, and red oxide of iron, eight parts.
+    Let the oxide be rubbed with the oil, and the other ingredients
+    added melted, and mix the whole well together. The plaster,
+    after being spread over the leather, should be cut into strips
+    two inches wide and strapped firmly around the joint.</p>
+
+    <p><b>Mustard Plasters.</b>&mdash;It is stated that in making a
+    mustard plaster, no water whatever should be used, but the
+    mustard mixed with the white of an egg; the result will be a
+    plaster that will "draw" perfectly, but will not produce a
+    blister even upon the skin of an infant, no matter how long it
+    is allowed to remain upon the part.</p>
+
+    <p><b>Bread and Milk Poultice.</b>&mdash;Take stale bread in
+    crumbs, pour boiling sweet milk, or milk and water over it, and
+    simmer till soft, stirring it well; then take it from the fire,
+    and gradually stir in a little glycerine or sweet oil, so as to
+    render the poultice pliable when applied.</p>
+
+    <p><b>Linseed Poultice.</b>&mdash;- Take of linseed, powdered,
+    four ounces; hot water sufficient, mix and stir well with a
+    spoon, until of suitable consistence. A little oil should be
+    added, and some smeared over the surface as well, to prevent
+    its getting hard. A very excellent poultice, suitable for many
+    purposes.</p>
+
+    <p><b>Spice Poultice.</b>&mdash;Powdered cinnamon, cloves and
+    Cayenne pepper, of each two ounces; rye meal, or flour, spirits
+    and honey, of each sufficient to make of suitable
+    consistence.</p>
+
+    <p><b>Quinsy.</b>&mdash;This is an inflammation of the tonsils,
+    or common inflammatory sore throat; commences with a slight
+    feverish attack, with considerable pain and swelling of the
+    tonsils, causing some difficulty in swallowing; as the attack
+    advances these symptoms become more intense, there is headache,
+    thirst, a painful sense of tension, and acute darting pains in
+    the ears. The attack is generally brought on by exposure to
+    cold, and lasts from five to seven days, when it subsides
+    naturally, or an abscess may form in tonsils and burst, or the
+    tonsil may remain enlarged, the inflammation subsiding.</p>
+
+    <p>TREATMENT.&mdash;The patient should remain in a warm room,
+    the diet chiefly milk and good broths, some cooling laxative
+    and diaphoretic medicine may be given; but the greatest relief
+    will be found in the frequent inhalation of the steam of hot
+    water through an inhaler, or in the old-fashioned way, through
+    the spout of a teapot.</p>
+
+    <p><b>Other Remedies for Rheumatism.</b>&mdash;1. Bathe the
+    parts affected with water in which potatoes have been boiled,
+    as hot as can be borne, just before going to bed; by morning it
+    will be much relieved, if not removed. One application of this
+    simple remedy has cured the most obstinate of rheumatic pains.
+    2. Half an ounce of pulverized salt petre put in half a pint of
+    sweet oil; bathe the parts affected, and a sound cure will be
+    speedily effected. 3. Rheumatism has frequently been cured by a
+    persistent use of lemon juice, either undiluted or in the form
+    of lemonade. Suck half a lemon every morning before breakfast,
+    and occasionally during the day, and partake of lemonade when
+    thirsty in preference to any other drink. If severely afflicted
+    a physician should be consulted, but, in all cases, lemon juice
+    will hasten the cure. 4. By the valerian bath, made simply by
+    taking one pound of valerian root, boiling it gently for about
+    a quarter of an hour in one gallon of water, straining and
+    adding the strained liquid to about twenty gallons of water in
+    an ordinary bath. The temperature should be about ninety-eight
+    degrees, and the time of immersion from twenty minutes to half
+    an hour. Pains must be taken to dry the patient perfectly upon
+    getting out of the bath. If the inflammation remain refractory
+    in any of the joints, linseed meal poultices should be made
+    with a strong decoction of valerian root and applied.</p>
+
+    <p><b>How to Cure Ring-Worm.</b>&mdash;To one part sulphuric
+    acid, add sixteen to twenty parts water. Use a brush and
+    feather, and apply it to the parts night and morning. A few
+    dressings will generally cure. If the solution is too
+    <span class="pagenum"><a name="page91"
+       id="page91"></a>[pg 91]</span> and causes pain, dilute it
+       with water, and if the irritation is excessive, rub on a
+       little oil or other softening application, but always avoid
+       the use of soap.</p>
+
+    <p>Or, wash the head with soft soap every morning, and apply
+    the following lotion every night: One-half drachm of
+    sub-carbonate of soda dissolved in one gill of vinegar.</p>
+
+    <p><b>Healing Salve.</b>&mdash;Sweet oil, three quarts; resin,
+    three ounces; beeswax, three ounces. Melt together; then add
+    powdered red lead, two pounds; heat all these together and when
+    nearly cold add a piece of camphor as large as a nutmeg. Good
+    for burns, etc.</p>
+
+    <p><b>Salt Rheum.</b>&mdash;1. Make a strong tea of elm root
+    bark; drink the tea freely, and wash the affected part in the
+    same. 2. Take one ounce of blue flag root, steep it in half a
+    pint of gin; take a teaspoonful three times a day, morning,
+    noon and night, and wash with the same. 3. Take one ounce of
+    oil of tar, one drachm of oil of checker berry; mix. Take from
+    five to twenty drops morning and night as the stomach will
+    bear.</p>
+
+    <p><b>Bleeding of the Stomach.</b>&mdash;Take a teaspoonful of
+    camomile tea every ten minutes until the bleeding stops.</p>
+
+    <p><b>Sickness of Stomach.</b>&mdash;Drink three or four times
+    a day of the steep made from the bark of white poplar
+    roots.</p>
+
+    <p><b>Sunburn and Tan.</b>&mdash;1. 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. 2. Milk
+    of almonds made thus: Take of blanched bitter almonds half an
+    ounce, soft water half a pint; make an emulsion by beating the
+    almonds and water together, strain through a muslin cloth, and
+    it is made. 3. A preparation composed of equal parts of olive
+    oil and lime water is also an excellent remedy for sunburn.</p>
+
+    <p><b>To Produce Sweat.</b>&mdash;Take of nitre, one-half
+    drachm; snake's head (herb), saffron, camphor, snake-root,
+    seneca, bark of sassafras root, each one ounce; ipecac, and
+    opium, each one half ounce; put the above in three quarts of
+    Holland gin, and take a tablespoonful in catnip tea every few
+    minutes, till a sweat is produced.</p>
+
+    <p><b>Teething.</b>&mdash;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 infrequently these are followed by
+    convulsive fits, as they are commonly called, which depends on
+    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. 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 making its way through. When teething is about it
+    may be known by the spittle constantly driveling from the mouth
+    and wetting the frock. The child has its fingers in its month,
+    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.
+    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 untrue,
+    for the scar will give way much more easily than the uncut gum.
+    If the tooth does 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. 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.</p>
+
+    <p><b>Wash for Teeth and Gums.</b>&mdash;The teeth should be
+    washed night and morning, a moderately small and soft brush
+    being used; after the morning ablution, pour on a second
+    tooth-brush, slightly dampened, a little of the following
+    lotion: Carbolic acid, 20 drops; spirits of wine, 2 drachms;
+    distilled water, 6 ounces. After using this lotion a short time
+    the gums become firmer and less tender, and impurity of the
+    breath (which is most commonly caused by bad teeth), will be
+    removed. It is a great mistake to use hard tooth-brushes, or to
+    brush the teeth until the gums bleed.</p>
+
+    <p><b>Tetter.</b>&mdash;After a slight feverish attack, lasting
+    two or three days, clusters of small, transparent pimples,
+    filled sometimes with a colorless, sometimes with a brownish
+    lymph, appear on the cheeks or forehead, or on the extremities,
+    and at times on the body. The pimples are about the size of a
+    pea, and break after a few days, when a brown or yellow crust
+    is formed over them, which falls off about the tenth day,
+    leaving the skin red and irritable. The eruption is attended
+    with heat; itching, tingling, fever, and restlessness,
+    especially at night. Ringworm is a curious form of tetter, in
+    which the inflamed patches assume the form of a ring.</p>
+
+    <p>TREATMENT&mdash;Should consist of light diet, and gentle
+    laxatives. If the patient be advanced in life, and feeble, a
+    tonic will be desirable. For a wash, white vitriol, 1 drachm;
+    rose-water, 3 ounces, mixed; or an ointment made of
+    alder-flower ointment, 1 ounce; oxide of zinc, 1 drachm.</p>
+
+    <p><b>To Remove Tan.</b>&mdash;Tan may be removed from the face
+    by mixing magnesia in soft water to the consistency of paste,
+    which should then be spread on the face and allowed to remain a
+    minute or two. Then wash off with Castile soap suds, and rinse
+    with soft water.</p>
+
+    <p><b>Care of the Teeth.</b>&mdash;The mouth has a temperature
+    of 98 degrees, warmer than is ever experienced in the shade in
+    the latitude of New England. It is well known that if beef, for
+    example, be exposed in the shade during the warmest of our
+    summer days, it will very soon decompose. If we eat beef for
+    dinner, the particles invariably find their way into the spaces
+    between the teeth. Now, if these particles of beef are not
+    removed, they will frequently remain till they are softened by
+    decomposition. In most mouths this process of decomposition is
+    in constant progress. Ought we to be surprised that the gums
+    and teeth against which these decomposing or putrefying masses
+    lie should become subjects of disease?</p>
+
+    <p>How shall our teeth be preserved? The answer is very
+    simple&mdash;keep them very clean. How shall they be kept
+    clean? Answer&mdash;By a toothpick, rinsing with water, and the
+    daily use of a brush.</p>
+
+    <p>The toothpick should be a quill, not because the metalic
+    picks injure the enamel, but because the quill pick is so
+    flexible it fits into all the irregularities between the teeth.
+    Always after using the toothpick the mouth should be thoroughly
+    rinsed. If warm water be not at hand, cold may be used,
+    although warm is much better. Closing the lips, with a motion
+    familiar to all, everything may be thoroughly rinsed from the
+    mouth.</p>
+
+    <p>Every morning (on rising), and every evening (on going to
+    bed), the tooth-brush should be used, and the teeth, both
+    outside and inside, thoroughly brushed.</p>
+
+    <p>Much has been said <i>pro</i> and <i>con</i>., upon the use
+    of soap with the tooth-brush. My own experience and the
+    <span class="pagenum"><a name="page92"
+       id="page92"></a>[pg 92]</span> of members of my family is
+       highly favorable to the regular morning and evening use of
+       soap. Castile or other good soap will answer this purpose.
+       (Whatever is good for the hands and face is good for the
+       teeth.) The slightly unpleasant taste which soap has when we
+       begin to use it will soon be unnoticed.</p>
+
+    <p><b>Tooth Powders.</b>&mdash;Many persons, while laudably
+    attentive to the preservation of their teeth, do them harm by
+    too much officiousness. They daily apply to them some
+    dentifrice powder, which they rub so hard as not only to injure
+    the enamel by excessive friction, but to hurt the gums even
+    more than by the abuse of the toothpick. The quality of some of
+    the dentifrice powders advertised in newspapers is extremely
+    suspicious, and there is reason to think that they are not
+    altogether free from a corrosive ingredient. One of the safest
+    and best compositions for the purpose is a mixture of two parts
+    of prepared chalk, one of Peruvian bark, and one of hard soap,
+    all finely powdered, which is calculated not only to clean the
+    teeth without hurting them, but to preserve the firmness of the
+    gums.</p>
+
+    <p>Besides the advantage of sound teeth for their use in
+    mastication, a proper attention to their treatment conduces not
+    a little to the sweetness of the breath. This is, indeed, often
+    affected by other causes existing in the lungs, the stomach,
+    and sometimes even in the bowels, but a rotten state of the
+    teeth, both from the putrid smell emitted by carious bones and
+    the impurities lodged in their cavities, never fails of
+    aggravating an unpleasant breath wherever there is a tendency
+    of that kind.</p>
+
+    <p><b>Remedies for Toothache.</b>&mdash;1. One drachm of alum
+    reduced to an impalpable powder, three drachms of nitrous
+    spirits of ether&mdash;mix, and apply them to the tooth on
+    cotton. 2. Mix a little salt and alum, equal portions, grind it
+    fine, wet a little lock of cotton, fill it with the powder and
+    put it in your tooth. One or two applications seldom fail to
+    cure. 3. To one drachm of collodion add two drachms of
+    Calvert's carbolic acid. A gelatinous mass is precipitated, a
+    small portion of which, inserted in the cavity of an aching
+    tooth, invariably gives immediate relief. 4. Saturate a small
+    bit of clean cotton wool with a strong solution of ammonia, and
+    apply it immediately to the affected tooth. The pleasing
+    contrast immediately produced in some cases causes fits of
+    laughter, although a moment previous extreme suffering and
+    anguish prevailed. 5. Sometimes a sound tooth aches from
+    sympathy of the nerves of the face with other nerves. But when
+    toothache proceeds from a decayed tooth either have it taken
+    out, or put hot fomentations upon the face, and hot drinks into
+    the mouth, such as tincture of cayenne.</p>
+
+    <p><b>To Cure Warts.</b>&mdash;Warts are formed by the small
+    arteries, veins, and nerves united together, taking on a
+    disposition to grow by extending themselves upward, carrying
+    the scarf-skin along with them, which, thickening, forms a
+    wart. Corns are a similar growth, brought about by the friction
+    of tight boots and shoes. 1. Take a piece of diachylon plaster,
+    cut a hole in the centre the size of the wart, and stick it on,
+    the wart protruding through. Then touch it daily with
+    aquafortis, or nitrate of silver. They may be removed by tying
+    a string tightly around them. 2. Take a blacksmith's punch,
+    heat it red hot and burn the warts with the end of it. When the
+    burn gets well the warts will be gone forever. 3. Scrape down
+    enough dry cobwebs to make a ball large enough to, or a little
+    more than, cover the wart and not touch the flesh around the
+    same; lay it on top of the wart, ignite it and let it be until
+    it is all burnt up. The wart will turn white, and in a few days
+    come out. 4. Pass a pin through the wart; apply one end of the
+    pin to the flame of a lamp; hold it there until the wart fries
+    under the action of the heat. A wart so treated will leave. 5.
+    Dissolve as much common washing soda as the water will take up;
+    wash the warts with this for a minute or two, and let them dry
+    without wiping. Keep the water in a bottle and repeat the
+    washing often, and it will take away the largest warts. 6. They
+    may be cured surely by paring them down until the blood comes
+    slightly and then rubbing them with lunar caustic. It is
+    needless to say this hurts a little, but it is a sure cure. The
+    hydrochlorate of lime applied in the same way will cure after
+    several applications and some patience; so will strong good
+    vinegar, and so it is said will milk weed. The cures founded
+    upon superstitious practices, such as muttering some phrases
+    over the excrescence, stealing a piece of beef, rubbing the
+    wart therewith and then burying it under the leaves to await
+    its decay, etc., etc., are all the remnants of a past state of
+    ignorance and are of no use whatever. Warts are generally only
+    temporary and disappear as their possessors grow up.</p>
+
+    <p><b>How to Cure White Swelling.</b>&mdash;Draw a blister on
+    the inside of the leg below the knee; keep it running with
+    ointment made of hen manure, by simmering it in hog's lard with
+    onions; rub the knee with the following kind of ointment: Bits
+    of peppermint, oil of sassafras, checkerberry, juniper, one
+    drachm each; simmer in one-half pint neatsfoot oil, and rub on
+    the knee three times a day.</p>
+
+    <p><b>How to Cure Wounds.</b>&mdash;Catnip steeped, mixed with
+    fresh butter and sugar.</p>
+
+    <p><b>How to Cure Whooping-Cough.</b>&mdash;Take a quart of
+    spring water, put in it a large handful of chin-cups that grow
+    upon moss, a large handful of unset hyssop; boil it to a pint,
+    strain it off, and sweeten it with sugar-candy. Let the child,
+    as often as it coughs, take two spoonfuls at a time.</p>
+
+    <p><b>How to Cure Worms in Children.</b>&mdash;1. Take one
+    ounce of powdered snake-head (herb), and one drachm each of
+    aloes and prickly ash bark; powder these, and to one-half
+    teaspoonful of this powder add a teaspoonful of boiling water
+    and a teaspoonful of molasses. Take this as a dose, night or
+    morning, more or less, as the symptoms may require. 2. Take
+    tobacco leaves, pound them up with honey, and lay them on the
+    belly of the child or grown person, at the same time
+    administering a dose of some good physic. 3. Take garden
+    parsley, make it into a tea and let the patient drink freely of
+    it. 4. Take the scales that will fall around the blacksmith's
+    anvil, powder them fine, and put them in sweetened rum. Shake
+    when you take them, and give a teaspoonful three times a
+    day.</p>
+
+    <p><b>Scalding of the Urine.</b>&mdash;Equal parts of the oil
+    of red cedar, and the oil of spearmint.</p>
+
+    <p><b>Urinary Obstructions.</b>&mdash;Steep pumpkin seeds in
+    gin, and drink about three glasses a day; or, administer half a
+    drachm uva ursi every morning, and a dose of spearmint.</p>
+
+    <p><b>Free Passage Of Urine.</b>&mdash;The leaves of the
+    currant bush made into a tea, and taken as a common drink.</p>
+
+    <p><b>Venereal Complaints.</b>&mdash;Equal parts of the oil of
+    red cedar, combined with sarsaparilla, yellow dock and burdock
+    made into a syrup; add to a pint of this syrup an ounce of gum
+    guiaicum. Dose, from a tablespoonful to a wine-glass, as best
+    you can bear.</p>
+
+    <p><b>How to Cure Sore Throat.</b>&mdash;"One who has tried it"
+    communicates the following sensible item about curing sore
+    throat: Let each one of your half million readers buy at any
+    drug store one ounce of camphorated oil and five cents' worth
+    of chloride of potash. Whenever any soreness appears in the
+    throat, put the potash in half a tumbler of water, and with it
+    gargle the throat thoroughly; then rub the neck thoroughly with
+    the camphorated oil at night before going to bed, and also pin
+    around the throat a small strip of woolen flannel. This is a
+    simple, cheap and sure remedy.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page93"
+       id="page93"></a>[pg 93]</span>
+
+    <div class="figcenter">
+        <img src="images/ill087.jpg"
+             alt="Language of Flowers" />
+    </div>
+
+    <h2>LANGUAGE OF FLOWERS</h2>
+
+    <p class="i6">Acacia&mdash;Concealed love.<br />
+     Adonis Vernalis&mdash;Sorrowful remembrances.<br />
+     Almond&mdash;Hope.<br />
+     Aloe&mdash;Religious superstition.<br />
+     Alyssum, Sweet&mdash;Worth beyond beauty.<br />
+     Ambrosia&mdash;Love returned.<br />
+     Apple Blossom&mdash;Preference.<br />
+     Arbor Vit&aelig;&mdash;Unchanging friendship.</p>
+
+    <p class="i6">Bachelor's button&mdash;Hope in love.<br />
+     Balsam&mdash;Impatience.<br />
+     Begonia&mdash;Deformity.<br />
+     Bellflower&mdash;Gratitude.<br />
+     Belvidere, Wild (Licorice)&mdash;I declare against you.<br />
+     Blue Bell&mdash;I will be constant.<br />
+     Box&mdash;Stoical indifference.<br />
+     Briers&mdash;Envy.<br />
+     Burdock&mdash;Touch me not.</p>
+
+    <p class="i6">Cactus&mdash;Thou leavest not.<br />
+     Camellia&mdash;Pity.<br />
+     Candytuft&mdash;Indifference.<br />
+     Canterbury Bell&mdash;Gratitude.<br />
+     Cape Jessamine&mdash;Ecstasy; transport.<br />
+     Calla Lily&mdash;Feminine beauty.<br />
+     Carnation (Yellow)&mdash;Disdain.<br />
+     Cedar&mdash;I live for thee.<br />
+     China Aster&mdash;I will see about it.<br />
+     Chrysanthemum Rose&mdash;I love.<br />
+     Cowslip&mdash;Pensiveness.<br />
+     Cypress&mdash;Mourning.<br />
+     Crocus&mdash;Cheerfulness.<br />
+     Cypress and Marigold&mdash;Despair.</p>
+
+    <p class="i6">Daffodil&mdash;Chivalry.<br />
+     Dahlia&mdash;Forever thine.<br />
+     Daisy (Garden)&mdash;I partake your sentiment.<br />
+     Daisy (Wild)&mdash;I will think of it.<br />
+     Dandelion&mdash;Coquetry.<br />
+     Dead Leaves&mdash;Sadness.<br />
+     Dock&mdash;Patience.<br />
+     Dodder&mdash;Meanness.<br />
+     Dogwood&mdash;Am I indifferent to you?</p>
+
+    <p class="i6">Ebony&mdash;Hypocrisy.<br />
+     Eglantine&mdash;I wound to heal.<br />
+     Elder&mdash;Compassion.<br />
+     Endive&mdash;Frugality.<br />
+     Evening Primrose&mdash;Inconstancy.<br />
+     Evergreen&mdash;Poverty.<br />
+     Everlasting&mdash;Perpetual remembrance.</p>
+
+    <p class="i6">Fennel&mdash;Strength.<br />
+     Filbert&mdash;Reconciliation.<br />
+     Fir-tree&mdash;Elevation.<br />
+     Flux&mdash;I feel your kindness.<br />
+     Forget-me-not&mdash;True love; remembrance.<br />
+     Fox-glove&mdash;Insincerity.<br />
+     Furze&mdash;Anger.<br />
+     Fuchsia&mdash;Taste.</p>
+
+    <p class="i6">Gentian&mdash;Intrinsic worth.<br />
+     Geranium, Ivy&mdash;Your hand for the next dance.<br />
+     Geranium, Nutmeg&mdash;I expect a meeting.<br />
+     Geranium, Oak&mdash;Lady, deign to smile.<br />
+     Geranium, Rose&mdash;Preference.<br />
+     Geranium, Silver leaf&mdash;Recall.<br />
+     Gilliflower&mdash;Lasting beauty.<br />
+     Gladiolus&mdash;Ready; armed.<br />
+     Golden Rod&mdash;Encouragement.<br />
+     Gorse&mdash;Endearing affection.<br />
+     Gass&mdash;Utility.</p>
+
+    <p class="i6">Harebell&mdash;Grief.<br />
+     Hawthorn&mdash;Hope.<br />
+     Hazel&mdash;Recollection.<br />
+     Hartsease&mdash;Think of me.<br />
+     Heliotrope&mdash;Devotion.<br />
+     Henbane&mdash;Blemish.<br />
+     Holly&mdash;Foresight.<br />
+     Hollyhock&mdash;Fruitfulness.<br />
+     Hollyhock, White&mdash;Female ambition.<br />
+     Honeysuckle&mdash;Bond of Love.<br />
+     Honeysuckle, Coral&mdash;The color of my fate.<br />
+     Hyacinth&mdash;Jealousy.<br />
+     Hyacinth, Blue&mdash;Constancy.<br />
+     Hyacinth, Purple&mdash;Sorrow.<br />
+     Hydrangea&mdash;Heartlessness.</p>
+
+    <p class="i6">Ice plant&mdash;Your looks freeze me.<br />
+     Iris&mdash;Message.<br />
+     Ivy&mdash;Friendship; matrimony.</p>
+
+    <p class="i6">Jessamine, Cape&mdash;Transient joy;
+    ecstasy.<br />
+     Jessamine, White&mdash;Amiability.<br />
+     Jessamine, Yellow&mdash;Grace; elegance.<br />
+     Jonquil&mdash;I desire a return of affection.<br />
+     Juniper&mdash;Asylum; shelter.<br />
+     Justitia&mdash;Perfection of loveliness.</p>
+
+    <p class="i6">Kalmia (Mountain Laurel)&mdash;Treachery.<br />
+     Kannedia&mdash;Mental beauty.</p>
+
+    <p class="i6">Laburnum&mdash;Pensive beauty.<br />
+     Lady's Slipper&mdash;Capricious beauty.<br />
+     Larch&mdash;Boldness.<br />
+     Larkspur&mdash;Fickleness.<br />
+     Laurel&mdash;Glory.<br />
+     Lavender&mdash;Distrust.<br />
+     Lettuce&mdash;Cold-hearted.<br />
+     Lilac&mdash;First emotion of love.<br />
+     Lily&mdash;Purity; modesty.<br />
+     Lily of the Valley&mdash;Return of happiness.<br />
+     Lily, Day&mdash;Coquetry,<br />
+     Lily, Water&mdash;Eloquence.<br />
+     Lily, Yellow&mdash;Falsehood.<br />
+     Locust&mdash;Affection beyond the grave.<br />
+     Love in a Mist&mdash;You puzzle me.<br />
+     Love Lies Bleeding&mdash;Hopeless, not heartless.<br />
+     Lupine&mdash;Imagination.</p>
+
+    <p class="i6">Mallow&mdash;Sweetness; mildness.<br />
+     Maple&mdash;Reserve.<br />
+     Marigold&mdash;Cruelty.<br />
+     Marjoram&mdash;Blushes.<br />
+     Marvel of Peru (Four O'clocks)&mdash;Timidity.<br />
+     Mint&mdash;Virtue.<br />
+     Mignonette&mdash;Your qualities surpass your charms.<br />
+     Mistletoe&mdash;I surmount all difficulties.<br />
+     Mock Orange (Syringa)&mdash;Counterfeit.<br />
+     Morning Glory&mdash;Coquetry.<br />
+     Maiden's Hair&mdash;Discretion.<br />
+     Magnolia, Grandiflora&mdash;Peerless and proud.<br />
+     Magnolia, Swamp&mdash;Perseverance.<br />
+     Moss&mdash;Maternal love.<br />
+     Motherwort&mdash;Secret love.<br />
+     Mourning Bride&mdash;Unfortunate attachment.<br />
+     Mulberry, Black&mdash;I will not survive you.<br />
+     Mulberry, White&mdash;Wisdom.<br />
+     Mushroom&mdash;Suspicion.<br />
+     Musk-plant&mdash;Weakness.<br />
+     Myrtle&mdash;Love faithful in absence.</p>
+
+    <p class="i6">Narcissus&mdash;Egotism.<br />
+     Nasturtium&mdash;Patriotism.<br />
+     Nettle&mdash;Cruelty; slander.<br />
+     Night Blooming Cereus&mdash;Transient beauty.<br />
+     Nightshade&mdash;Bitter truth.</p>
+
+    <p class="i6">Oak&mdash;Hospitality.<br />
+     Oats&mdash;Music.<br />
+     Oleander&mdash;Beware.<br />
+     Olive-branch&mdash;Peace.<br />
+     Orange-flower&mdash;Chastity.<br />
+     Orchis&mdash;Beauty.<br />
+     Osier&mdash;Frankness.<br />
+     Osmunda&mdash;Dreams.</p>
+
+    <p class="i6">Pansy&mdash;Think of me.<br />
+     Parsley&mdash;Entertainment; feasting.<br />
+     Passion-flower&mdash;Religious fervor; susceptibility.<br />
+     Pea, Sweet&mdash;Departure.<br />
+     Peach Blossom&mdash;This heart is thine.<br />
+     Peony&mdash;Anger.<br />
+     Pennyroyal&mdash;Flee away.<br />
+     Periwinkle&mdash;Sweet remembrances.<br />
+     Petunia&mdash;Less proud than they deem thee.<br />
+     Phlox&mdash;Our souls are united.<br />
+     Pimpernel&mdash;Change.<br />
+     Pink&mdash;Pure affection.<br />
+     Pink, Double Red&mdash;Pure, ardent love.<br />
+     Pink, Indian&mdash;Aversion.<br />
+     Pink, Variegated&mdash;Refusal.<br />
+     Pink, White&mdash;You are fair.<br />
+     Pomegranite&mdash;Fully.<br />
+     Poppy&mdash;Consolation.<br />
+     Primrose&mdash;Inconstancy.</p>
+
+    <p class="i6">Rhododendron&mdash;Agitation.<br />
+     Rose, Austrian&mdash;Thou art all that's lovely.<br />
+     Rose, Bridal&mdash;Happy love.<br />
+     Rose, Cabbage&mdash;Ambassador of love.<br />
+     Rose, China&mdash;Grace.<br />
+     Rose, Damask&mdash;Freshness.<br />
+     Rose, Jacqueminot&mdash;Mellow love.<br />
+     Rose, Maiden's Blush&mdash;If you <i>do</i> love me, you will
+    find me out.<br />
+     Rose, Moss&mdash;Superior merit.<br />
+     Rose, Moss Rosebud&mdash;Confession of love.<br />
+     Rose, Sweet-briar&mdash;Sympathy.<br />
+     Rose, Tea&mdash;Always lovely.<br />
+     Rose, White&mdash;I am worthy of you.<br />
+     Rose, York and Lancaster&mdash;War.<br />
+     Rose, Wild&mdash;Simplicity.<br />
+     Rue&mdash;Disdain.</p>
+
+    <p class="i6">Saffron&mdash;Excess is dangerous.<br />
+     Sardonia&mdash;Irony.<br />
+     Sensitive Plant&mdash;Timidity.<br />
+     Snap-Dragon&mdash;Presumption.<br />
+     Snowball&mdash;Thoughts of Heaven.<br />
+     Snowdrop&mdash;Consolation.<br />
+     Sorrel&mdash;Wit ill (poorly) timed.<br />
+     Spearmint&mdash;Warm feelings.<br />
+     Star of Bethlehem&mdash;Reconciliation.<br />
+     Strawberry&mdash;Perfect excellence.<br />
+     Sumac&mdash;Splendor.<br />
+     Sunflower, Dwarf&mdash;Your devout admirer.<br />
+     Sunflower, Tall&mdash;Pride.<br />
+     Sweet William&mdash;Finesse.<br />
+     Syringa&mdash;Memory.</p>
+
+    <p class="i6">Tansy&mdash;I declare against you.<br />
+     Teazel&mdash;Misanthropy.<br />
+     Thistle&mdash;Austerity.<br />
+     Thorn Apple&mdash;Deceitful charms.<br />
+     Touch-me-not&mdash;Impatience.<br />
+     Trumpet-flower&mdash;Separation.<br />
+     Tuberose&mdash;Dangerous pleasures.<br />
+     Tulip&mdash;Declaration of love.<br />
+     Tulip, Variegated&mdash;Beautiful eyes.<br />
+     Tulip, Yellow&mdash;Hopeless love.</p>
+
+    <p class="i6">Venus' Flytrap&mdash;Have I caught you at
+    last.<br />
+     Venus' Looking-glass&mdash;Flattery.<br />
+     Verbena&mdash;Sensibility.<br />
+     Violet, Blue&mdash;Love.<br />
+     Violet, White&mdash;Modesty.</p>
+
+    <p class="i6">Wallflower&mdash;Fidelity.<br />
+     Weeping Willow&mdash;Forsaken.<br />
+     Woodbine&mdash;Fraternal love.</p>
+
+    <p class="i6">Yew&mdash;Sorrow.</p>
+
+    <p class="i6">Zenn&aelig;&mdash;Absent friends.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page94"
+       id="page94"></a>[pg 94]</span>
+
+    <div class="figcenter">
+        <img src="images/ill088.jpg"
+             alt="Masterpieces of Eloquence" />
+    </div>
+
+    <h2>MASTERPIECES OF ELOQUENCE</h2>
+
+    <p>The following masterpieces of elegiac eloquence are
+    unsurpassed in the repertory of the English classics, for lofty
+    and noble sentiment, exquisite pathos, vivid imagery,
+    tenderness of feeling, glowing power of description, brilliant
+    command of language, and that immortal and seldom attained
+    faculty of painting in the soul of the listener or reader a
+    realistic picture whose sublimity of conception impresses the
+    understanding with awe and admiration, and impels the mind to
+    rise involuntarily for the time to an elevation out of and
+    above the inconsequent contemplation of the common and sordid
+    things of life.</p>
+
+    <h3>AT HIS BROTHER'S GRAVE.</h3>
+
+    <p>The following grand oration was delivered by Hon. Robert G.
+    Ingersoll on the occasion of the funeral of his brother, Hon.
+    Eben C. Ingersoll, in Washington, June 2:</p>
+
+    <p>"My friends, I am going to do that which the dead oft
+    promised he would do for me. The loved and loving brother,
+    husband, father, friend, died where manhood's morning almost
+    touches noon, and while the shadows were still falling towards
+    the west. He had not passed on life's highway the stone that
+    marks the highest point, but being weary for a moment he lay
+    down by the wayside, and using his burden for a pillow fell
+    into that dreamless sleep that kisses down the eyelids. Still,
+    while yet in love with life and raptured with the world, he
+    passed to silence and pathetic dust. Yet, after all, it may be
+    best, just in the happiest, sunniest hour of all the voyage,
+    while eager winds are kissing every sail, to dash against the
+    unseen rock and in an instant to hear the billows roar, 'A
+    sunken ship;' for whether in mid-sea or among the breakers of
+    the farther shore, a wreck must mark at last the end of each
+    and all, and every life, no matter if its every hour is rich
+    with love, and every moment jeweled with a joy, will at its
+    close become a tragedy as sad and deep and dark as can be woven
+    of the warp and woof of mystery and death. This brave and
+    tender man in every storm of life was oak and rock, but in the
+    sunshine he was vine and flower. He was the friend of all
+    heroic souls. He climbed the heights and left all superstitions
+    far below, while on his forehead fell the golden dawning of a
+    grander day. He loved the beautiful, and was with color, form
+    and music touched to tears. He sided with the weak, and with a
+    willing hand gave alms. With loyal heart, and with the purest
+    hand he faithfully discharged all public trusts. He was a
+    worshiper of liberty and a friend of the oppressed. A thousand
+    times I have heard him quote the words, 'For Justice all place
+    temple, and all seasons summer.' He believed that happiness was
+    the only good, reason the only torch, justice the only
+    worshiper, humanity the only religion, and love the priest. He
+    added to the sum of human joy, and were everyone for whom he
+    did some loving service to bring a blossom to his grave, he
+    would sleep to-night beneath a wilderness of flowers. Life is a
+    narrow vale between the cold and barren peaks of two
+    eternities. We strive in vain to look beyond the heights. We
+    cry aloud, and the only answer is the echo of our wailing cry.
+    From the voiceless lips of the unreplying dead there comes no
+    word, but the light of death. Hope sees a star, and listening
+    love can hear the rustic of a wing, lie who sleeps here when
+    dying, mistaking the approach of death for the return of
+    health, whispered with his latest breath, 'I am better now.'
+    Let us believe, in spite of doubts and dogmas, and tears and
+    fears, that these dear words are true of all the countless
+    dead. And now, to you who have been chosen from among the many
+    men he loved to do the last sad office for the dead, we give
+    his sacred dust. Speech cannot contain our love. There was,
+    there is, no gentler, stronger, manlier man."</p>
+
+    <h3>AT THE GRAVE OF A CHILD.</h3>
+
+    <p>Colonel Ingersoll upon one occasion was one of a little
+    party of sympathizing friends who had gathered in a drizzling
+    rain to assist the sorrowing friends of a young boy&mdash;a
+    bright and stainless flower, cut off in the bloom of its beauty
+    and virgin purity by the ruthless north winds from the
+    Plutonian shades&mdash;in the last sad office of committing the
+    poor clay to the bosom of its mother earth. Inspired by that
+    true sympathy of the great heart of a great man, Colonel
+    Ingersoll stepped to the side of the grave and spoke as
+    follows:</p>
+
+    <p>"My friends, I know how vain it is to gild grief with words,
+    and yet I wish to take from every grave its fear. Here in this
+    world, where life and death are equal king, all should be brave
+    enough to meet what all the dead have met. The future has been
+    filled with fear, stained and polluted by the heartless past.
+    From the wondrous tree of life the buds and blossoms fall with
+    ripened fruit, and in the common bed of earth the patriarchs
+    and babes sleep side by side. Why should we fear that which
+    will come to all that is? We cannot tell; we do not know which
+    is the greater blessing&mdash;life or death. We cannot say that
+    death is not a good; we do not know whether the grave is the
+    end of this life or the door of another, or whether the night
+    here is not somewhere else a dawn. Neither can we
+    <span class="pagenum"><a name="page95"
+       id="page95"></a>[pg 95]</span> which is the more fortunate,
+       the child dying in its mother's arms, before its lips have
+       learned to form a word, or he who journeys all the length of
+       life's uneven road, taking the last slow steps painfully
+       with staff and crutch. Every cradle asks us 'whence,' and
+       every coffin 'whither?' The poor barbarian, weeping above
+       his dead, can answer these questions as intelligently and
+       satisfactorily as the robed priest of the most authentic
+       creed. The tearful ignorance of the one is just as good as
+       the learned and unmeaning words of the other. No man,
+       standing where the horizon of life has touched a grave, has
+       any right to prophesy a future filled with pain and tears.
+       It may be that death gives all there is of worth to live. If
+       those we press and strain against our hearts could never
+       die, perhaps that love would wither from the earth. May be
+       this common fate treads from out the paths between our
+       hearts the weeds of selfishness and hate, and I had rather
+       live and love where death is king, than have eternal life
+       where love is not. Another life is naught, unless we know
+       and love again the ones who love us here. They who stand
+       with breaking hearts around this little grave need have no
+       fear. The larger and the nobler faith in all that is and is
+       to be, tells us that death, even at its worst, is only
+       perfect rest. We know that through the common wants of life,
+       the needs and duties of each hour, their grief will lessen
+       day by day, until at last these graves will be to them a
+       place of rest and peace, almost of joy. There is for them
+       this consolation, the dead do not suffer. If they live
+       again, their lives will surely be as good as ours. We have
+       no fear; we are all the children of the same mother, and the
+       same fate awaits us all. We, too, have our religion, and it
+       is this: 'Help for the living; hope for the dead.'"</p>
+    <hr class="full" />
+
+    <h2>SUNDRY BRIEF ITEMS OF INTEREST.</h2>
+
+    <p>In 1492 America was discovered.</p>
+
+    <p>In 1848 gold was found in California.</p>
+
+    <p>Invention of telescopes, 1590.</p>
+
+    <p>Elias Howe, Jr., invented sewing machines, in 1846.</p>
+
+    <p>In 1839 envelopes came into use.</p>
+
+    <p>Steel pens first made in 1830.</p>
+
+    <p>The first watch was constructed in 1476.</p>
+
+    <p>First manufacture of sulphur matches in 1829.</p>
+
+    <p>Glass windows introduced into England in the eighth
+    century.</p>
+
+    <p>First coaches introduced into England in 1569.</p>
+
+    <p>In 1545 needles of the modern style first came into use.</p>
+
+    <p>In 1527 Albert Durer first engraved on wood.</p>
+
+    <p>1559 saw knives introduced into England.</p>
+
+    <p>In the same year wheeled carriages were first used in
+    France.</p>
+
+    <p>In 1588 the first newspaper appeared in England.</p>
+
+    <p>In 1629 the first printing press was brought to America.</p>
+
+    <p>The first newspaper advertisement appeared in 1652.</p>
+
+    <p>England sent the first steam engine to this continent in
+    1703.</p>
+
+    <p>The first steamboat in the United States ascended the Hudson
+    in 1807.</p>
+
+    <p>Locomotive first used in the United States in 1830.</p>
+
+    <p>First horse railroad constructed in 1827.</p>
+
+    <p>In 1830 the first iron steamship was built.</p>
+
+    <p>Coal oil first used for illuminating purposes in 1836.</p>
+
+    <p>Looms introduced as a substitute for spinning wheels in
+    1776.</p>
+
+    <p>The velocity of a severe storm is 36 miles an hour; that of
+    a hurricane, 80 miles an hour.</p>
+
+    <p>National ensign of the United States formally adopted by
+    Congress in 1777.</p>
+
+    <p>A square acre is a trifle less than 209 feet each way.</p>
+
+    <p>Six hundred and forty acres make a square mile.</p>
+
+    <p>A "hand" (employed in measuring horses' height) is four
+    inches.</p>
+
+    <p>A span is 10-7/8 inches.</p>
+
+    <p>Six hundred pounds make a barrel of rice.</p>
+
+    <p>One hundred and ninety-six pounds make a barrel of
+    flour.</p>
+
+    <p>Two hundred pounds make a barrel of pork.</p>
+
+    <p>Fifty-six pounds make a firkin of butter.</p>
+
+    <p>The number of languages is 2,750.</p>
+
+    <p>The average duration of human life is 31 years.</p>
+    <hr class="full" />
+
+    <h2>PHYSICIANS' DIGESTION TABLE</h2>
+
+    <h3>SHOWING THE TIME REQUIRED FOR THE DIGESTION OF THE ORDINARY
+    ARTICLES OF FOOD.</h3>
+
+    <p>Soups.&mdash;Chicken, 3 hours; mutton, 3-1/2 hours; oyster,
+    3-1/2 hours; vegetable, 4 hours.</p>
+
+    <p>Fish.&mdash;Bass, broiled, 3 hours; codfish, boiled, 2
+    hours; oysters, raw, 3 hours; oysters, roasted, 3-1/4 hours;
+    oysters, stewed, 3-1/2 hours; salmon (fresh), boiled, 1-3/4
+    hours; trout, fried, 1-1/2 hours.</p>
+
+    <p>Meats.&mdash;Beef, roasted, 3 hours; beefsteak, broiled, 3
+    hours; beef (corned), boiled, 4-1/4 hours; lamb, roast, 2-1/2
+    hours; lamb, boiled, 3 hours; meat, hashed, 2-1/2 hours;
+    mutton, broiled, 3 hours; mutton, roast, 3-1/4 hours; pig's
+    feet, soused, 1 hour; pork, roast, 5-1/4 hours; pork, boiled,
+    4-1/2 hours; pork, fried, 4-1/4 hours; pork, broiled, 3-1/4
+    hours; sausage, fried, 4 hours; veal, broiled, 4 hours; veal,
+    roast, 4-1/2 hours.</p>
+
+    <p>Poultry and game.&mdash;Chicken, fricasseed, 3-3/4 hours;
+    duck (tame), roasted, 4 hours; duck (wild), roasted, 4-3/4
+    hours; fowls (domestic), roasted or boiled, 4 hours; goose
+    (wild), roasted, 2-1/2 hours; goose (tame), roasted, 2-1/4
+    hours; turkey, boiled or roasted, 2-1/2 hours; venison, broiled
+    or roasted, 1-1/2 hours.</p>
+
+    <p>Vegetables.&mdash;Asparagus, boiled, 2-1/2 hours; beans
+    (Lima), boiled, 2-1/2 hours, beans (string), boiled, 3 hours;
+    beans, baked (with pork), 4-1/2 hours; beets (young), boiled,
+    3-3/4 hours; beets (old) boiled, 4 hours; cabbage, raw, 2
+    hours; cabbage, boiled, 4-1/2 hours; cauliflower, boiled, 2-1/2
+    hours; corn (green), boiled, 4 hours; onions, boiled, 3 hours;
+    parsnips, boiled, 3 hours; potatoes, boiled or baked, 3-1/2
+    hours; rice, boiled, 1 hour; spinach, boiled, 2-1/2 hours;
+    tomatoes, raw or stewed, 2-1/2 hours; turnips, boiled, 3-1/2
+    hours.</p>
+
+    <p>Bread, Eggs, Milk, etc.&mdash;Bread, corn, 3-1/4 hours;
+    bread, wheat, 3-1/2 hours; eggs, raw, 2 hours; cheese, 3-1/2
+    hours; custard, 2-3/4 hours; eggs, soft-boiled, 3 hours; eggs,
+    hard-boiled or fried, 3-1/2 hours; gelatine, 2-1/2 hours;
+    tapioca, 2 hours.</p>
+    <hr class="full" />
+
+    <h2>THEMES FOR DEBATE.</h2>
+
+    <p>Following are one hundred and fifty topics for debate. The
+    more usual form in their presentation is that of a direct
+    proposition or statement, rather than that of a question. The
+    opponents then debate the "affirmative" and "negative" of the
+    proposition. It is well to be very careful, in adopting a
+    subject for a debate, to so state or explain it that
+    misunderstandings may be mutually avoided, and quibbles on the
+    meaning of words prevented.</p>
+
+    <h3>THEMES FOR DEBATE.</h3>
+
+    <p>Which is the better for this nation, high or low import
+    tariffs?</p>
+
+    <p>Is assassination ever justifiable?</p>
+
+    <p>Was England justifiable in interfering between Egypt and the
+    Soudan rebels?</p>
+
+    <p>Is the production of great works of literature favored by
+    the conditions of modern civilized
+    life?</p><span class="pagenum"><a name="page96"
+       id="page96"></a>[pg 96]</span>
+
+    <p>Is it politic to place restrictions upon the immigration of
+    the Chinese to the United States?</p>
+
+    <p>Will coal always constitute the main source of artificial
+    heat?</p>
+
+    <p>Has the experiment of universal suffrage proven a success?
+    Was Grant or Lee the greater general?</p>
+
+    <p>Is an income-tax commendable?</p>
+
+    <p>Ought the national banking system to be abolished?</p>
+
+    <p>Should the government lease to stockgrowers any portion of
+    the public domain?</p>
+
+    <p>Is it advisable longer to attempt to maintain both a gold
+    and silver standard of coinage?</p>
+
+    <p>Which is the more important to the student, physical science
+    or mathematics?</p>
+
+    <p>Is the study of current politics a duty?</p>
+
+    <p>Which was the more influential congressman, Blaine or
+    Garfield?</p>
+
+    <p>Which gives rise to more objectionable idioms and localisms
+    of language, New England or the West?</p>
+
+    <p>Was the purchase of Alaska by this government wise?</p>
+
+    <p>Which is the more important as a continent, Africa or South
+    America?</p>
+
+    <p>Should the government interfere to stop the spread of
+    contagious diseases among cattle?</p>
+
+    <p>Was Caesar or Hannibal the more able general?</p>
+
+    <p>Is the study of ancient or modern history the more important
+    to the student?</p>
+
+    <p>Should aliens be allowed to acquire property in this
+    country?</p>
+
+    <p>Should aliens be allowed to own real estate in this country?
+    Do the benefits of the signal service justify its costs?</p>
+
+    <p>Should usury laws be abolished?</p>
+
+    <p>Should all laws for the collection of debt be abolished?</p>
+
+    <p>Is labor entitled to more remuneration than it receives?</p>
+
+    <p>Should the continuance of militia organizations by the
+    several States be encouraged?</p>
+
+    <p>Is an untarnished reputation of more importance to a woman
+    than to a man?</p>
+
+    <p>Does home life promote the growth of selfishness?</p>
+
+    <p>Are mineral veins aqueous or igneous in origin?</p>
+
+    <p>Is the theory of evolution tenable?</p>
+
+    <p>Was Rome justifiable in annihilating Carthage as a
+    nation?</p>
+
+    <p>Which has left the more permanent impress upon mankind,
+    Greece or Rome?</p>
+
+    <p>Which was the greater thinker, Emerson or Bacon?</p>
+
+    <p>Which is the more important as a branch of education,
+    mineralogy or astronomy?</p>
+
+    <p>Is there any improvement in the quality of the literature of
+    to-day over that of last century?</p>
+
+    <p>Should the "Spoils System" be continued in American
+    politics?</p>
+
+    <p>Should the co-education of the sexes be encouraged?</p>
+
+    <p>Which should be the more encouraged, novelists or
+    dramatists?</p>
+
+    <p>Will the African and Caucasian races ever be amalgamated in
+    the United States?</p>
+
+    <p>Should the military or the interior department have charge
+    over the Indians in the United States?</p>
+
+    <p>Which is of more benefit to his race, the inventor or the
+    explorer?</p>
+
+    <p>Is history or philosophy the better exercise for the
+    mind?</p>
+
+    <p>Can any effectual provision be made by the State against
+    "hard times"?</p>
+
+    <p>Which is of the more benefit to society, journalism or the
+    law?</p>
+
+    <p>Which was the greater general, Napoleon or Wellington?</p>
+
+    <p>Should the volume of greenback money be increased?</p>
+
+    <p>Should the volume of national bank circulation be
+    increased?</p>
+
+    <p>Should the railroads be under the direct control of the
+    government?</p>
+
+    <p>Is the doctrine of "State rights" to be commended?</p>
+
+    <p>Is the "Monroe doctrine" to be commended and upheld?</p>
+
+    <p>Is the pursuit of politics an honorable avocation?</p>
+
+    <p>Which is of the greater importance, the college or the
+    university?</p>
+
+    <p>Does the study of physical science militate against
+    religious belief?</p>
+
+    <p>Should "landlordism" in Ireland be supplanted by home
+    rule?</p>
+
+    <p>Is life more desirable now than in ancient Rome?</p>
+
+    <p>Should men and women receive the same amount of wages for
+    the same kind of work?</p>
+
+    <p>Is the prohibitory liquor law preferable to a system of high
+    license?</p>
+
+    <p>Has any State a right to secede?</p>
+
+    <p>Should any limit be placed by the constitution of a State
+    upon its ability to contract indebtedness?</p>
+
+    <p>Should the contract labor system in public prisons be
+    forbidden?</p>
+
+    <p>Should there be a censor for the public press?</p>
+
+    <p>Should Arctic expeditions be encouraged?</p>
+
+    <p>Is it the duty of the State to encourage art and literature
+    as much as science?</p>
+
+    <p>Is suicide cowardice?</p>
+
+    <p>Has our Government a right to disfranchise the polygamists
+    of Utah?</p>
+
+    <p>Should capital punishment be abolished?</p>
+
+    <p>Should the law place a limit upon the hours of daily labor
+    for workingmen?</p>
+
+    <p>Is "socialism" treason?</p>
+
+    <p>Should the education of the young be compulsory?</p>
+
+    <p>In a hundred years will republics be as numerous as
+    monarchies?</p>
+
+    <p>Should book-keeping be taught in the public schools?</p>
+
+    <p>Should Latin be taught in the public schools?</p>
+
+    <p>Do our methods of government promote centralization?</p>
+
+    <p>Is life worth living?</p>
+
+    <p>Should Ireland and Scotland be independent nations?</p>
+
+    <p>Should internal revenue taxation be abolished?</p>
+
+    <p>Which is of greater benefit at the present day, books or
+    newspapers?</p>
+
+    <p>Is honesty always the best policy?</p>
+
+    <p>Which has been of greater benefit to mankind, geology or
+    chemistry?</p>
+
+    <p>Which could mankind dispense with at least inconvenience,
+    wood or coal?</p>
+
+    <p>Which is the greater nation, Germany or France?</p>
+
+    <p>Which can support the greater population in proportion to
+    area, our Northern or Southern States?</p>
+
+    <p>Would mankind be the loser if the earth should cease to
+    produce gold and silver?</p>
+
+    <p>Is the occasional destruction of large numbers of people, by
+    war and disaster, a benefit to the world?</p>
+
+    <p>Which could man best do without, steam or horse power?</p>
+
+    <p>Should women be given the right of suffrage in the United
+    States?</p>
+
+    <p>Should cremation be substituted for burial?</p>
+
+    <p>Should the government establish a national system of
+    telegraph?</p>
+
+    <p>Will the population of Chicago ever exceed that of New
+    York?</p><span class="pagenum"><a name="page97"
+       id="page97"></a>[pg 97]</span>
+
+    <p>Should the electoral college be continued?</p>
+
+    <p>Will the population of St. Louis ever exceed that of
+    Chicago?</p>
+
+    <p>Should restrictions be placed upon the amount of property
+    inheritable?</p>
+
+    <p>Which is more desirable as the chief business of a
+    city&mdash;commerce or manufactures?</p>
+
+    <p>Which is more desirable as the chief business of a
+    city&mdash;transportation by water or by rail?</p>
+
+    <p>Should the rate of taxation be graduated to a ratio with the
+    amount of property taxed?</p>
+
+    <p>Will a time ever come when the population of the earth will
+    be limited by the earth's capacity of food production?</p>
+
+    <p>Is it probable that any language will ever become
+    universal?</p>
+
+    <p>Is it probable that any planet, except the earth, is
+    inhabited?</p>
+
+    <p>Should the State prohibit the manufacture and sale of
+    alcoholic liquors?</p>
+
+    <p>Should the government prohibit the manufacture and sale of
+    alcoholic liquors?</p>
+
+    <p>Should the guillotine be substituted for the gallows?</p>
+
+    <p>Was Bryant or Longfellow the greater poet?</p>
+
+    <p>Should the jury system be continued?</p>
+
+    <p>Should the languages of alien nations be taught in the
+    public schools?</p>
+
+    <p>Should a right to vote in any part of the United States
+    depend upon a property qualification?</p>
+
+    <p>Can a horse trot faster in harness, or under saddle?</p>
+
+    <p>Should the pooling system among American railroads be
+    abolished by law?</p>
+
+    <p>Is dancing, as usually conducted, compatible with a high
+    standard of morality?</p>
+
+    <p>Should the grand jury system of making indictments be
+    continued?</p>
+
+    <p>Which should be the more highly remunerated, skilled labor
+    or the work of professional men?</p>
+
+    <p>Which is the more desirable as an occupation, medicine or
+    law?</p>
+
+    <p>Should the formation of trade unions be encouraged?</p>
+
+    <p>Which has been the greater curse to man, war or
+    drunkenness?</p>
+
+    <p>Which can man the more easily do without, electricity or
+    petroleum?</p>
+
+    <p>Should the law interfere against the growth of class
+    distinctions in society?</p>
+
+    <p>Which was the greater genius, Mohammed or Buddha?</p>
+
+    <p>Which was the more able leader, Pizarro or Cortez?</p>
+
+    <p>Which can to-day wield the greater influence, the orator or
+    the writer?</p>
+
+    <p>Is genius hereditary?</p>
+
+    <p>Is Saxon blood deteriorating?</p>
+
+    <p>Which will predominate in five hundred years, the Saxon or
+    Latin races?</p>
+
+    <p>Should American railroad companies be allowed to sell their
+    bonds in other countries?</p>
+
+    <p>Should Sumner's civil rights bill be made constitutional by
+    an amendment?</p>
+
+    <p>Does civilization promote the happiness of the world?</p>
+
+    <p>Should land subsidies be granted to railroads by the
+    government?</p>
+
+    <p>Which is the stronger military power, England or the United
+    States?</p>
+
+    <p>Would a rebellion in Russia be justifiable?</p>
+
+    <p>Should the theater be encouraged?</p>
+
+    <p>Which has the greater resources, Pennsylvania or Texas?</p>
+
+    <p>Is agriculture the noblest occupation?</p>
+
+    <p>Can democratic forms of government be made universal?</p>
+
+    <p>Is legal punishment for crime as severe as it should be?</p>
+
+    <p>Should the formation of monopolies be prevented by the
+    State?</p>
+
+    <p>Has Spanish influence been helpful or harmful to Mexico as a
+    people?</p>
+
+    <p>Which is of more importance, the primary or the high
+    school?</p>
+
+    <p>Will the tide of emigration ever turn eastward instead of
+    westward?</p>
+
+    <p>Should the art of war be taught more widely than at present
+    in the United States?</p>
+
+    <p>Was slavery the cause of the American civil war?</p>
+
+    <p>Is life insurance a benefit?</p>
+    <hr />
+
+    <p><b>How to Make 32 Kinds of Solder.</b>&mdash;1. Plumbers'
+    solder.&mdash;Lead 2 parts, tin I part. 2. Tinmen's
+    solder.&mdash;Lead 1 part, tin 1 part. 3. Zinc
+    solder.&mdash;Tin 1 part, <ins class="correction"
+         title="Transcriber's Note: The original text reads 'lead 1 to parts'.">
+    lead 1 to 2 parts</ins>. 4. Pewter solder. Lead 1 part, bismuth
+    1 to 2 parts. 5. <ins class="correction"
+         title="Transcriber's Note: The original text reads 'Spelter soldier'.">
+    Spelter's solder</ins>.&mdash;Equal parts copper and zinc. 6.
+    Pewterers' soft solder.&mdash;Bismuth 2, lead 4, tin 3 parts.
+    7. Another.&mdash;Bismuth 1, lead I, tin 2 parts. 8. Another
+    pewter solder.&mdash;Tin 2 parts, lead 1 part. 9. Glaziers'
+    solder.&mdash;Tin 3 parts, lead 1 part. 10. Solder for
+    copper.&mdash;Copper 10 parts, zinc 9 parts. 11. Yellow solder
+    for brass or copper.&mdash;- Copper 32 lbs., zinc 29 lbs., tin
+    1 lb. 12. Brass solder.&mdash;Copper 61.25 parts, zinc 38.75
+    parts. 13. Brass solder, yellow and easily fusible.
+    &mdash;Copper 45, zinc 55 parts. 14. Brass solder,
+    white.&mdash;Copper 57.41 parts, tin 14.60 parts, zinc 27.99
+    parts. 15. Another solder for copper.&mdash;Tin 2 parts, lead 1
+    part. When the copper is thick heat it by a naked fire, if thin
+    use a tinned copper tool. Use muriate or chloride of zinc as a
+    flux. The same solder will do for iron, cast iron, or steel; if
+    the pieces are thick, heat by a naked fire or immerse in the
+    solder. 16. Black solder.&mdash;Copper 2, zinc 3, tin 2 parts.
+    17. Another.&mdash;Sheet brass 20 lbs., tin 6 lbs., zinc 1 lb.
+    18. Cold brazing without fire or lamp. &mdash;Fluoric acid 1
+    oz., oxy muriatic acid 1 oz., mix in a lead bottle. Put a chalk
+    mark each side where you want to braze. This mixture will keep
+    about G months in one bottle. 19. Cold soldering without fire
+    or lamp.&mdash;Bismuth 1/4 oz., quicksilver 1/4 oz., block tin
+    filings 1 oz., spirits salts 1 oz., all mixed together. 20. To
+    solder iron to steel or either to brass.&mdash;Tin 3 parts,
+    copper 39-1/2 parts, zinc 7-1/2 parts. When applied in a molten
+    state it will firmly unite metals first named to each other.
+    21. Plumbers' solder.&mdash;Bismuth 1, lead 5, tin 3 parts, is
+    a first-class composition. 22. White solder for raised
+    Britannia ware.&mdash;Tin 100 lbs., hardening 8 lbs., antimony
+    8 lbs. 23. Hardening for Britannia.&mdash;(To be mixed
+    separately from the other ingredients.) Copper 2 lbs., tin 1
+    lb. 21. Best soft solder for cast Britannia ware.&mdash;Tin 8
+    lbs., lead 5 lbs. 25. Bismuth solder.&mdash;Tin 1, lead 3,
+    bismuth 3 parts. 26. Solder for brass that will stand
+    hammering.&mdash;Brass 78.26 parts, zinc 17.41 parts, silver
+    4.33 parts, add a little chloride of potassium to your borax
+    for a flux. 27. Solder for steel joints.&mdash;Silver 19 parts,
+    copper 1 part, brass 2 parts, Melt all together. 28. Hard
+    solder.&mdash;Copper 2 parts, zinc 1 part. Melt together. 29.
+    Solder for brass.&mdash;- Copper 3 parts, zinc 1 part, with
+    borax. 30. Solder for copper.&mdash;- Brass 6 parts, zinc 1
+    part, tin 1 part, melt all together well and pour out to cool.
+    31. Solder for platina&mdash;Gold with borax. 32. Solder for
+    iron.&mdash;The best solder for iron is good tough brass with a
+    little borax.</p>
+
+    <p>N. B.&mdash;In soldering, the surfaces to be joined are made
+    perfectly clean and smooth, and then covered with sal.
+    ammoniac, resin or other flux, the solder is then applied,
+    being melted on and smoothed over by a tinned soldering
+    iron.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page98"
+       id="page98"></a>[pg 98]</span>
+
+    <div class="figcenter">
+        <img src="images/ill089.jpg"
+             alt="COOKERY RECIPES" />
+    </div>
+
+    <h2>COOKERY RECIPES</h2>
+
+    <p><b>Ale to Mull.</b>&mdash;Take a pint of good strong ale,
+    and pour it into a saucepan with three cloves and a little
+    nutmeg; sugar to your taste. Set it over the fire, and when it
+    boils take it off to cool. Beat up the yolks of four eggs
+    exceedingly well; mix them first with a little cold ale, then
+    add them to the warm ale, and pour it in and out of the pan
+    several times. Set it over a slow fire, beat it a little, take
+    it off again; do this three times until it is hot, then serve
+    it with dry toast.</p>
+
+    <p><b>Ale, Spiced.</b>&mdash;Is made hot, sweetened with sugar
+    and spiced with grated nutmeg, and a hot toast is served in it.
+    This is the wassail drink.</p>
+
+    <p><b>Beef Tea.</b>&mdash;Cut a pound of fleshy beef in thin
+    slices; simmer with a quart of water twenty minutes, after it
+    has once boiled and been skimmed. Season if approved.</p>
+
+    <p><b>Beef Tea.</b>&mdash;To one pound of lean beef add one and
+    one-half tumblers of cold water; cut the beef in small pieces,
+    cover, and let it boil slowly for ten minutes, and add a little
+    salt after it is boiled. Excellent.</p>
+
+    <p><b>Beef Tea.</b>&mdash;Cut lean, tender beef into small
+    pieces, put them into a bottle, cork and set in a pot of cold
+    water, then put on the stove and boil for one hour. Season to
+    taste.</p>
+
+    <p><b>Black Currant Cordial.</b>&mdash;To every four quarts of
+    black currants, picked from the stems and lightly bruised, add
+    one gallon of the best whisky; let it remain four months,
+    shaking the jar occasionally, then drain off the liquor and
+    strain. Add three pounds of loaf sugar and a quarter of a pound
+    of best cloves, slightly bruised; bottle well and seal.</p>
+
+    <p><b>Boston Cream (a Summer Drink).</b>&mdash;Make a syrup of
+    four pounds of white sugar with four quarts of water; boil;
+    when cold add four ounces of tartaric acid, one and a half
+    ounces of essence of lemon, and the whites of six eggs beaten
+    to a stiff froth; bottle. A wine-glass of the cream to a
+    tumbler of water, with sufficient carbonate of soda to make it
+    effervesce.</p>
+
+    <p><b>Champagne Cup.</b>&mdash;One quart bottle of champagne,
+    two bottles of soda-water, one liqueur-glass of brandy, two
+    tablespoons of powdered sugar, a few thin strips of cucumber
+    rind; make this just in time for use, and add a large piece of
+    ice.</p>
+
+    <p><b>Chocolate.</b>&mdash;Scrape Cadbury's chocolate fine, mix
+    with a little cold water and the yolks of eggs well beaten; add
+    this to equal parts of milk and water, and boil well, being
+    careful that it does not burn. Sweeten to the taste, and serve
+    hot.</p>
+
+    <p><b>Coffee.</b>&mdash;Is a tonic and stimulating beverage, of
+    a wholesome nature. Use the best. For eight cups use nearly
+    eight cups of water; put in coffee as much as you like, boil a
+    minute and take off, and throw in a cup of cold water to throw
+    the grounds to the bottom; in five minutes it will be very
+    clear.</p>
+
+    <p>Or, beat one or two eggs, which mix with ground coffee to
+    form a ball; nearly fill the pot with cold water, simmer gently
+    for half an hour, having introduced the ball; <i>do not
+    boil</i>, or you will destroy the aroma.</p>
+
+    <p><b>Coffee.</b>&mdash;The following is a delicious dish
+    either for summer breakfast or dessert: Make a strong infusion
+    of Mocha coffee; put it in a porcelain bowl, sugar it properly
+    and add to it an equal portion of boiled milk, or one-third the
+    quantity of rich cream. Surround the bowl with pounded ice.</p>
+
+    <p><b>Currant Wine.</b>&mdash;One quart currant juice, three
+    pounds of sugar, sufficient water to make a gallon.</p>
+
+    <p><b>Egg Gruel.</b>&mdash;Boil eggs from one to three hours
+    until hard enough to grate; then boil new milk and thicken with
+    the egg, and add a little salt. Excellent in case of
+    nausea.</p>
+
+    <p><b>Lemon Syrup.</b>&mdash;Pare off the yellow rind of the
+    lemon, slice the lemon and put a layer of lemon and a thick
+    layer of sugar in a deep plate; cover close with a saucer, and
+    set in a warm place. This is an excellent remedy for a
+    cold.</p>
+
+    <p><b>Lemonade.</b>&mdash;Take a quart of boiling water, and
+    add to it five ounces of lump-sugar, the yellow rind of the
+    lemon rubbed off with a bit of sugar, and the juice of three
+    lemons. Stir all together and let it stand till cool. Two
+    ounces of cream of tartar may be used instead of the lemons,
+    water being poured upon it.</p>
+
+    <p><b>Raspberry Vinegar.</b>&mdash;Fill a jar with red
+    raspberries picked from the stalks. Pour in as much vinegar as
+    it will hold. Let it stand ten days, then strain it through a
+    sieve. Don't press the berries, just let the juice run through.
+    To every pint add one pound loaf sugar. Boil it like other
+    syrup; skim, and bottle when cold.</p>
+
+    <p><b>Summer Drink.</b>&mdash;Boil together for five minutes
+    two ounces of tartaric acid, two pounds white sugar, three
+    lemons sliced, two quarts of water; when nearly cold add the
+    whites of four eggs beaten to a froth, one tablespoonful of
+    flour and half an ounce of wintergreen. Two tablespoonfuls in a
+    glass of water make a pleasant drink; for those who like
+    effervescence add as much soda as a ten-cent piece will hold,
+    stirring it briskly before drinking.</p>
+
+    <p><b>Blackberry Syrup.</b>&mdash;To one pint of juice put one
+    pound of white sugar, one-half ounce of powdered cinnamon,
+    one-fourth ounce mace, and two teaspoons cloves; boil all
+    together for a quarter of an hour, then strain the syrup, and
+    add to each pint a glass of French brandy.</p>
+
+    <p><b>Tea.</b>&mdash;When the water in the teakettle begins to
+    boil, have ready a tin tea-steeper; pour into the tea-steeper
+    just a very little of the boiling water, and then put in tea,
+    allowing one teaspoon of tea to each person. Pour over this
+    boiling water until the steeper is a little more than half
+    full; cover tightly and let it stand where it will keep hot,
+    but not to boil. Let the tea infuse for ten or fifteen minutes,
+    and then pour into the tea-urn, adding more boiling water, in
+    the proportion of one cup of water for every teaspoon of dry
+    tea which has been infused. Have boiling water in a water-pot,
+    and weaken each cup of tea
+    <span class="pagenum"><a name="page99"
+       id="page99"></a>[pg 99]</span> as desired. Do not use water
+       for tea that has been boiled long. Spring water is best for
+       tea, and filtered water next best.</p>
+
+    <p><b>Iced Tea a la Russe.</b>&mdash;To each glass of tea add
+    the juice of half a lemon, fill up the glass with pounded ice,
+    and sweeten.</p>
+
+    <p><b>General Directions for Making Bread.</b>&mdash;In the
+    composition of good bread, there are three important
+    requisites: Good flour, good yeast, [and here let us recommend
+    Gillett's Magic Yeast Cakes. They keep good for one year in any
+    climate, and once used you will not do without it. All grocers
+    keep it] and strength to knead it well. Flour should be white
+    and dry, crumbling easily again after it is pressed in the
+    hand.</p>
+
+    <p>A very good method of ascertaining the quality of yeast will
+    be to add a little flour to a very small quantity, setting it
+    in a warm place. If in the course of ten or fifteen minutes it
+    raises, it will do to use.</p>
+
+    <p>When you make bread, first set the sponge with warm milk or
+    water, keeping it in a warm place until quite light. Then mold
+    this sponge, by adding flour, into one large loaf, kneading it
+    well. Set this to rise again, and then when sufficiently light
+    mold it into smaller loaves, let it rise again, then bake. Care
+    should be taken not to get the dough too stiff with flour; it
+    should be as soft as it can be to knead well. To make bread or
+    biscuits a nice color, wet the dough over top with water just
+    before putting it into the oven. Flour should always be
+    sifted.</p>
+
+    <p><b>Brown Bread,</b> for those who can eat corn-meal: Two
+    cups Indian meal to one cup flour; one-half teacup syrup, 2-1/2
+    cups milk; 1 teaspoon salt; 3 teaspoons of Gillett's baking
+    powder. Steam an hour and a half. To be eaten hot. It goes very
+    nicely with a corn-beef dinner.</p>
+
+    <p><b>Brown Bread.</b>&mdash;Stir together wheat meal and cold
+    water (nothing else, not even salt) to the consistency of a
+    thick batter. Bake in small circular pans, from three to three
+    and a half inches in diameter, (ordinary tin pattypans do very
+    well) in a quick, hot oven. It is quite essential that it be
+    baked in this sized cake, as it is upon this that the raising
+    depends. [In this article there are none of the injurious
+    qualities of either fermented or superfine flour bread; and it
+    is so palpably wholesome food, that it appeals at once to the
+    common sense of all who are interested in the subject.]</p>
+
+    <p><b>Brown Bread</b>&mdash;Take part of the sponge that has
+    been prepared for your white bread, warm water can be added,
+    mix it with graham flour (not too stiff).</p>
+
+    <p><b>Boston Brown Bread.</b>&mdash;To make one loaf:&mdash;Rye
+    meal unsifted, half a pint; Indian meal sifted, one pint; sour
+    milk, one pint; molasses, half a gill. Add a teaspoonful of
+    salt, one teaspoonful of soda dissolved in a little hot water;
+    stir well, put in a greased pan, let it rise one hour, and
+    steam four hours.</p>
+
+    <p><b>Boston Brown Bread.</b>&mdash;One and one-half cups of
+    graham flour, two cups of corn meal, one-half cup of molasses,
+    one pint of sweet milk, and one-half a teaspoon of soda; steam
+    three hours.</p>
+
+    <p><b>Corn Bread.</b>&mdash;One-half pint of buttermilk,
+    one-half pint of sweet milk; sweeten the sour milk with
+    one-half teaspoon of soda; beat two eggs, whites and yolks
+    together; pour the milk into the eggs, then thicken with about
+    nine tablespoons of sifted corn meal. Put the pan on the stove
+    with a piece of lard the size of an egg; when melted pour it in
+    the batter; this lard by stirring it will grease the pan to
+    bake in; add a teaspoon of salt.</p>
+
+    <p><b>Excellent Bread.</b>&mdash;Four potatoes mashed fine,
+    four teaspoons of salt, two quarts of lukewarm milk, one-half
+    cake Gillett's magic yeast dissolved in one-half cup of warm
+    water, flour enough to make a pliable dough; mold with hands
+    well greased with lard; place in pans, and when sufficiently
+    light, it is ready for baking.</p>
+
+    <p><b>French Bread.</b>&mdash;With a quarter of a peck of fine
+    flour mix the yolks of three and whites of two eggs, beaten and
+    strained, a little salt, half a pint of good yeast that is not
+    bitter, and as much milk, made a little warm, as will work into
+    a thin light dough. Stir it about, but don't knead it. Have
+    ready three quart wooden dishes, divide the dough among them,
+    set to rise, then turn them out into the oven, which must be
+    quick. Rasp when done.</p>
+
+    <p><b>Graham Bread.</b>&mdash;For one loaf, take two cups of
+    white bread sponge, to which add two tablespoons of brown
+    sugar, and graham flour to make a stiff batter; let it rise,
+    after which add graham flour sufficient to knead, but not very
+    stiff; then put it in the pan to rise and bake.</p>
+
+    <p><b>Italian Bread.</b>&mdash;Make a stiff dough, with two
+    pounds of fine flour, six of white powdered sugar, three or
+    four eggs, a lemon-peel grated, and two ounces of fresh butter.
+    If the dough is not firm enough, add more flour and sugar. Then
+    turn it out, and work it well with the hand, cut it into round
+    long biscuits, and glaze them with white of egg.</p>
+
+    <p><b>Rice and Wheat Bread.</b>&mdash;Simmer a pound of rice in
+    two quarts of water till soft; when it is of a proper warmth,
+    mix it well with four pounds of flour, and yeast, and salt as
+    for other bread; of yeast about four large spoonfuls; knead it
+    well; then set to rise before the fire. Some of the flour
+    should be reserved to make up the loaves. If the rice should
+    require more water, it must be added, as some rice swells more
+    than others.</p>
+
+    <p><b>Sago Bread.</b>&mdash;Boil two lbs. of sago in three
+    pints of water until reduced to a quart, then mix with it half
+    a pint of yeast, and pour the mixture into fourteen lbs. of
+    flour. Make into bread in the usual way.</p>
+
+    <p><b>Steamed Bread.</b>&mdash;Two cups corn meal; 1 cup graham
+    flour; 1/2 cup N. O. molasses; salt and teaspoonful of soda.
+    Mix soft with sour milk, or make with sweet milk and Gillett's
+    baking powder. Put in tight mold in kettle of water; steam
+    three hours or more. This is as nice as Boston brown bread.</p>
+
+    <p>Use this receipt with flour instead of graham; add a cup of
+    beef suet, and it makes a nice pudding in the winter. Eat with
+    syrup or cream.</p>
+
+    <p><b>Biscuits.</b>&mdash;Mix a quart of sweet milk with half a
+    cup of melted butter; stir in a pinch of salt, two teaspoonfuls
+    of baking powder and flour enough for a stiff batter. Have the
+    oven at a brisk heat. Drop the batter, a spoonful in a place,
+    on buttered pans. They will bake in fifteen minutes.</p>
+
+    <p><b>Cream Biscuits.</b>&mdash;Three heaping tablespoons of
+    sour cream; put in a bowl or vessel containing a quart and fill
+    two-thirds full of sweet milk, two teaspoons cream tartar, one
+    teaspoon of soda, a little salt; pour the cream in the flour,
+    mix soft and bake in a quick oven.</p>
+
+    <p><b>French Biscuits.</b>&mdash;Two cups of butter, two cups
+    of sugar, one egg (or the whites of two), half a cup of sour
+    milk, half a teaspoon of soda; flour to roll; sprinkle with
+    sugar.</p>
+
+    <p><b>Rye Biscuits.</b>&mdash;Two cups of rye meal, one and a
+    half cups flour, one-third cup molasses, one egg, a little
+    salt, two cups sour milk, two even teaspoons saleratus.</p>
+
+    <p><b>Soda Biscuits.</b>&mdash;To each quart of flour add one
+    tablespoon of shortening, one-half teaspoon of salt, and three
+    and a half heaping teaspoons of Gillett's baking powder; mix
+    baking powder thoroughly through the flour, then add other
+    ingredients. Do not knead, and bake quickly. To use cream
+    tartar and soda, take the same proportions
+    <span class="pagenum"><a name="page100"
+       id="page100"></a>[pg 100]</span> without the baking powder,
+       using instead two heaping teaspoons cream tartar and one of
+       soda. If good they will bake in five minutes.</p>
+
+    <p><b>Tea Biscuits.</b>&mdash;One cup of hot water, two of
+    milk, three tablespoons of yeast; mix thoroughly; after it is
+    risen, take two-thirds of a cup of butter and a little sugar
+    and mold it; then let it rise, and mold it into small
+    cakes.</p>
+
+    <p><b>Bannocks.</b>&mdash;One pint corn meal, pour on it
+    boiling water to thoroughly wet it. Let it stand a few minutes;
+    add salt and one egg and a little sweet cream, or a tablespoon
+    melted butter. Make into balls and fry in hot lard.</p>
+
+    <p><b>Breakfast Cakes.</b>&mdash;One cup milk, one pint flour,
+    three eggs, piece butter size of an egg, two teaspoons cream
+    tartar, one teaspoon soda, one tablespoon butter.</p>
+
+    <p><b>Buckwheat Cakes.</b>&mdash;One quart buckwheat flour,
+    four tablespoons yeast, one tablespoon salt, one handful Indian
+    meal, two tablespoons molasses, not syrup. Warm water enough to
+    make a thin batter; beat very well and set in a warm place. If
+    the batter is the least sour in the morning, add a little
+    soda.</p>
+
+    <p><b>Quick Buckwheat Cakes.</b>&mdash;One quart of buckwheat
+    flour, one-half a teacup of corn meal or wheat flour, a little
+    salt, and two tablespoons of syrup. Wet these with cold or warm
+    water to a thin batter, and add, lastly, four good-tablespoons
+    of Gillett's baking powder.</p>
+
+    <p><b>Spanish Buns.</b>&mdash;Five eggs well beaten; cut up in
+    a cup of warm new milk half a pound of good butter, one pound
+    of sifted flour, and a wineglassful of good yeast; stir these
+    well together; set it to rise for an hour, in rather a warm
+    place; when risen, sift in half a pound of white sugar, and
+    half a grated nutmeg; add one wineglass of wine and brandy,
+    mixed, one wineglass of rose-water, and one cupful of currants,
+    which have been cleaned thoroughly. Mix these well, pour it
+    into pans, and set it to rise again for half an hour. Then bake
+    one hour. Icing is a great improvement to their appearance.</p>
+
+    <p><b>Bath Buns.</b>&mdash;- Take 1 lb. of flour, put it in a
+    dish, and make a hole in the middle, and pour in a dessert
+    spoonful of good yeast; pour upon the yeast half a cupful of
+    warm milk, mix in one-third of the flour, and let it rise an
+    hour. When it has risen, put in 6 ozs. of cold butter, 4 eggs,
+    and a few caraway seeds; mix all together with the rest of the
+    flour. Put it in a warm place to rise. Flatten it with the hand
+    on a pasteboard. Sift 6 ozs. of loaf sugar, half the size of a
+    pea; sprinkle the particles over the dough; roll together to
+    mix the sugar; let it rise in a warm place about 20 minutes.
+    Make into buns, and lay on buttered tins; put sugar and 9 or 10
+    comfits on the tops, sprinkle them with water; bake in a pretty
+    hot oven.</p>
+
+    <p><b>Graham Gems.</b>&mdash;One quart of sweet milk, one cup
+    syrup, one teaspoon soda, two teaspoons cream tartar, little
+    salt; mix cream tartar in graham flour, soda in milk, and make
+    it as stiff with the flour as will make it drop easily from the
+    spoon into muffin rings.</p>
+
+    <p><b>Brown Griddle Cakes.</b>&mdash;Take stale bread, soak in
+    water till soft, drain off water through colander, beat up fine
+    with fork, to one quart of the crumb batter, add one quart each
+    milk and flour, and four eggs well beaten. Mix, bake in a
+    griddle.</p>
+
+    <p><b>Wheat Gems.</b>&mdash;One pint milk, two eggs, flour
+    enough to make a batter not very stiff, two large spoons melted
+    butter, yeast to raise them, a little soda and salt. Bake in
+    gem irons.</p>
+
+    <p><b>Johnnie Cake.</b>&mdash;- One pint of corn meal, one
+    teacup of flour, two eggs, one pint of sweet milk, one
+    tablespoon of molasses, one tablespoon of melted butter, a
+    little salt, one teaspoon of soda, one teaspoon of cream of
+    tartar; bake in square tins.</p>
+
+    <p><b>Mush.</b>&mdash;Indian or oatmeal mush is best made in
+    the following manner: Put fresh water in a kettle over the fire
+    to boil, and put in some salt; when the water boils, stir in
+    handful by handful corn or oatmeal until thick enough for use.
+    In order to have excellent mush, the meal should be allowed to
+    cook well, and long as possible while thin, and before the
+    final handful is added.</p>
+
+    <p><b>Fried Mush.</b>&mdash;When desired to be fried for
+    breakfast, turn into an earthen dish and set away to cool. Then
+    cut in slices when you wish to fry; dip each piece in beaten
+    eggs and fry on a hot griddle.</p>
+
+    <p><b>Muffins.</b>&mdash;One tablespoonful of butter, two
+    tablespoons sugar, two eggs&mdash;stir altogether; add one cup
+    of sweet milk, three teaspoons of baking powder, flour to make
+    a stiff batter. Bake twenty minutes in a quick oven.</p>
+
+    <p><b>English Pancakes.</b>&mdash;Make a batter of two teacups
+    of flour, four eggs, and one quart of milk. Add, as a great
+    improvement, one tablespoonful of brandy with a little nutmeg
+    scraped in. Make the <ins class="correction"
+         title="Transcriber's Note: The original text reads 'sixe'.">
+    size</ins> of frying pan. Sprinkle a little granulated sugar over the
+    pancake, roll it up, and send to the table hot.</p>
+
+    <p><b>Pop Overs.</b>&mdash;Three cups of milk and three cups
+    flour, three eggs, a little salt, one tablespoon melted butter
+    put in the last thing; two tablespoons to a puff.</p>
+
+    <p><b>Rolls.</b>&mdash;To the quantity of light bread-dough
+    that you would take for twelve persons, add the white of one
+    egg well beaten, two tablespoons of white sugar, and two
+    tablespoons of butter; work these thoroughly together; roll out
+    about half an inch thick; cut the size desired, and spread one
+    with melted butter and lay another upon the top of it. Bake
+    delicately when they have risen.</p>
+
+    <p><b>French Rolls.</b>&mdash;One quart flour, add two eggs,
+    one half-pint milk, tablespoon of yeast, kneed it well; let
+    rise till morning. Work in one ounce of butter, and mold in
+    small rolls. Bake immediately.</p>
+
+    <p><b>Rusks.</b>&mdash;Milk enough with one-half cup of yeast
+    to make a pint; make a sponge and rise, then add one and a half
+    cups of white sugar, three eggs, one-half cup of butter; spice
+    to your taste; mold, then put in pan to rise. When baked, cover
+    the tops with sugar dissolved in milk.</p>
+
+    <p><b>Waffles.</b>&mdash;One quart of sweet or sour milk, four
+    eggs, two-thirds of a cup of butter, half a teaspoonful of
+    salt, three teaspoonfuls of baking-powder; flour enough to make
+    a nice batter. If you use sour milk leave out the
+    baking-powder, and use two teaspoons soda. Splendid.</p>
+
+    <p><b>Yeast.</b>&mdash;In reference to yeast, we advise the use
+    of Magic Yeast Cakes; it keeps good a year, and works quicker
+    and better than other yeasts.</p>
+
+    <p><b>Suggestions in Making Cake.</b>&mdash;It is very
+    desirable that the materials be of the finest quality. Sweet,
+    fresh butter, eggs, and good flour are the first essentials.
+    The process of putting together is also quite an important
+    feature, and where other methods are not given in this work by
+    contributors, it would be well for the young housekeeper to
+    observe the following directions:</p>
+
+    <p>Never allow the butter to oil, but soften it by putting in a
+    moderately warm place before you commence other preparations
+    for your cake; then put it into an earthen dish&mdash;tin, if
+    not new, will discolor your cake as you stir it&mdash;and add
+    your sugar; beat the butter and sugar to a cream, add the yolks
+    of the eggs, then the milk, and lastly the beaten whites of the
+    eggs and flour. Spices and liquors may be added after the yolks
+    of the eggs are put in, and fruit should be put in with the
+    flour.</p><span class="pagenum"><a name="page101"
+       id="page101"></a>[pg 101]</span>
+
+    <p>The oven should be pretty hot for small cakes, and moderate
+    for larger. To ascertain if a large cake is sufficiently baked,
+    pierce it with a broom-straw through the center; if done, the
+    straw will come out free from dough; if not done, dough will
+    adhere to the straw. Take it out of the tin about fifteen
+    minutes after it is taken from the oven (not sooner), and do
+    not turn it over on the top to cool.</p>
+
+    <p><b>Frosting.</b>&mdash;One pint granulated sugar, moisten
+    thoroughly with water sufficient to dissolve it when heated;
+    let it boil until it threads from the spoon, stirring often;
+    while the sugar is boiling, beat the whites of two eggs till
+    they are firm; then when thoroughly beaten, turn them into a
+    deep dish, and when the sugar is boiled, turn it over the
+    whites, beating all rapidly together until of the right
+    consistency to spread over the cake. Flavor with lemon, if
+    preferred. This is sufficient for two loaves.</p>
+
+    <p><b>Frosting, for Cake.</b>&mdash;One cup frosting-sugar, two
+    tablespoons of water boiled together; take it off the stove,
+    and stir in the white of one egg beaten to a stiff froth; stir
+    all together well, then frost your cake with it, and you will
+    never want a nicer frosting than this.</p>
+
+    <p><b>Chocolate Frosting.</b>&mdash;Whites of two eggs, one and
+    one-half cups of fine sugar, six great spoons of grated
+    chocolate, two teaspoons of vanilla; spread rather thickly
+    between layers and on top of cake. Best when freshly made. It
+    should be made like any frosting.</p>
+
+    <p><b>Icing.</b>&mdash;The following rules should be observed
+    where boiled icing is not used:</p>
+
+    <p>Put the whites of your eggs in a shallow earthern dish, and
+    allow at least a quarter of a pound or sixteen tablespoons of
+    the finest white sugar for each egg. Take part of the sugar at
+    first and sprinkle over the eggs; beat them for about half an
+    hour, stirring in gradually the rest of the sugar; then add the
+    flavor. If you use the juice of a lemon, allow more sugar.
+    Tartaric and lemon-juice whitens icing. It may be shaded a
+    pretty pink with strawberry-juice or cranberry syrup, or
+    colored yellow by putting the juice and rind of a lemon in a
+    thick muslin bag, and squeezing it hard into the egg and
+    sugar.</p>
+
+    <p>If cake is well dredged with flour after baking, and then
+    carefully wiped before the icing is put on, it will not run,
+    and can be spread more smoothly. Put frosting on to the cake in
+    large spoonfuls, commencing over the center; then spread it
+    over the cake, using a large knife, dipping it occasionally in
+    cold water. Dry the frosting on the cake in a cool, dry
+    place.</p>
+
+    <p><b>Ice-Cream Icing, for White Cake.</b>&mdash;Two cups
+    pulverized white sugar, boiled to a thick syrup; add three
+    teaspoons vanilla; when cold, add the whites of two eggs well
+    beaten, and flavored with two teaspoons of citric acid.</p>
+
+    <p><b>Icing, for Cakes.</b>&mdash;Take ten whites of eggs
+    whipped to a stiff froth, with twenty large spoonfuls of
+    orange-flower water. This is to be laid smoothly on the cakes
+    after they are baked. Then return them to the oven for fifteen
+    minutes to harden the icing.</p>
+
+    <p><b>Icing.</b>&mdash;One pound pulverized sugar, pour over
+    one tablespoon cold water, beat whites of three eggs a little,
+    not to a stiff froth; add to the sugar and water, put in a deep
+    bowl, place in a vessel of boiling water, and heat. It will
+    become thin and clear, afterward begin to thicken. When it
+    becomes quite thick, remove from the fire and stir while it
+    becomes cool till thick enough to spread with a knife. This
+    will frost several ordinary-sized cakes.</p>
+
+    <p><b>Almond Cake.</b>&mdash;Take ten eggs, beaten separately,
+    the yolks from the whites; beat the yolks with half a pound of
+    white sugar; blanch a quarter of a pound of almonds by pouring
+    hot water on them, and remove the skins; pound them in a mortar
+    smooth; add three drops of oil of bitter almonds; and
+    rose-water to prevent the oiling of the almonds. Stir this also
+    into the eggs. Half a pound of sifted flour stirred very slowly
+    into the eggs; lastly, stir in the whites, which must have been
+    whipped to a stiff froth. Pour this into the pans, and bake
+    immediately three-quarters of an hour.</p>
+
+    <p><b>Cocoanut Cake.</b>&mdash;Whip the whites of ten eggs,
+    grate two nice cocoanuts, and add them; sift one pound of white
+    sugar into half a pound of sifted flour; stir this well; add a
+    little rose-water to flavor; pour into pans, and bake
+    three-fourths of an hour.</p>
+
+    <p><b>Cocoanut Drops.</b>&mdash;One pound each grated cocoanut
+    and sugar; four well beaten eggs; four tablespoonfuls of flour,
+    mix well, drop on pan, and bake.</p>
+
+    <p><b>Cocoanut Jumbles.</b>&mdash;Take one cup butter, two cups
+    sugar, three eggs well whipped, one grated cocoanut, stirred in
+    lightly with the flour, which must be sufficient to stiffen to
+    the required consistency. Bake one to know when enough flour is
+    added.</p>
+
+    <p><b>Coffee Cake.</b>&mdash;Take three eggs, two cups brown
+    sugar, one cup strong coffee, quarter of cup of butter, three
+    cups flour, one teaspoonful cream tartar, half teaspoonful each
+    soda and ground cinnamon and cloves, half a nutmeg grated, one
+    cup of raisins, stoned; beat butter and sugar to a cream, then
+    add eggs beaten, coffee, flour sifted, and cream tartar, well
+    mixed with it. Spices and raisins, then soda dissolved in
+    sufficient warm water to absorb it. Thoroughly mix, and bake in
+    round tins.</p>
+
+    <p><b>Cookies.</b>&mdash;Two cups bright brown sugar, one cup
+    butter, half cup sweet milk, two eggs, one teaspoonful soda,
+    flour enough to roll out.</p>
+
+    <p><b>Composition Cake.</b>&mdash;Five eggs, three cups sugar,
+    two cups butter, five cups flour, one wine-glass brandy, one
+    nutmeg grated, half pound each raisins and currants, three
+    teaspoonfuls Gillett's baking powder.</p>
+
+    <p><b>Corn Starch Cake.</b>&mdash;Two cups pulverized sugar,
+    one cup butter, cup corn starch, two cups sifted flour, seven
+    eggs (whites beaten very light), one teaspoon soda, two
+    teaspoons cream tartar (or two teaspoons caking powder instead
+    of soda and cream tartar), flavor with lemon. In putting this
+    together, beat butter and sugar to a light cream, dissolve corn
+    starch in a cup of sweet milk, leaving enough of the milk to
+    dissolve the soda if it is used, put cream of tartar or baking
+    powder in the flour, beat the whites of the eggs separate when
+    the butter and sugar are ready, put all the ingredients
+    together first, leaving the eggs and flour to the last.</p>
+
+    <p><b>Cream Cake.</b>&mdash;Half pint cream, one tablespoon
+    butter rubbed into one tablespoon flour. Put the cream on the
+    fire. When it boils stir in the butter and flour mixed, add
+    half a tea cup sugar, two eggs very light, flavor with vanilla.
+    Spread between cakes, and frost or sugar top of cake to please
+    fancy.</p>
+
+    <p><b>Cinnamon Cake.</b>&mdash;Take two cups of brown sugar,
+    one cup of butter, three-quarters cup of milk, half cup of
+    vinegar, four eggs, large tablespoon of cinnamon, four cups of
+    flour, one teaspoon of soda, two teaspoons cream tartar, mix
+    all but vinegar and soda, then add vinegar, then soda, bake in
+    large tin or patty pans.</p>
+
+    <p><b>Currant Cake.</b>&mdash;Take two pounds of flour, half a
+    pound of butter rubbed in the flour, half a pound of moist
+    sugar, a few caraway seeds, three or four tablespoonfuls of
+    yeast, and a pint of milk made a little warm. Mix all together,
+    and let it stand an hour or two at the fire to rise; then beat
+    it up with three eggs and a half pound of
+    <span class="pagenum"><a name="page102"
+       id="page102"></a>[pg 102]</span> Put it into a tin, and bake
+       two hours in a moderate oven.</p>
+
+    <p><b>Cup Cake.</b>&mdash;Cream half a cup of butter, and four
+    cups of sugar by beating; stir in five well-beaten eggs;
+    dissolve one teaspoonful of soda in a cup of good milk or
+    cream, and six cups of sifted flour; stir all well together,
+    and bake in tins.</p>
+
+    <p><b>Delicate Cake.</b>&mdash;Mix two cups of sugar, four of
+    flour, half cup butter, half cup sweet milk, the whites of
+    seven eggs, two teaspoons cream tartar, one teaspoon soda, rub
+    the cream tartar in the flour and other ingredients, and flavor
+    to suit the taste.</p>
+
+    <p><b>Delicious Swiss Cake.</b>&mdash;Beat the yolks of five
+    eggs and one pound of sifted loaf sugar well together; then
+    sift in one pound of best flour, and a large spoonful of anise
+    seed; beat these together for twenty minutes; then whip to a
+    stiff froth the five whites, and add them; beat all well; then
+    roll out the paste an inch thick, and cut them with a molded
+    cutter rather small; set them aside till the next morning to
+    bake. Rub the tins on which they are baked with yellow wax; it
+    is necessary to warm the tins to receive the wax; then let them
+    become cool, wipe them, and lay on the cakes. Bake a light
+    brown.</p>
+
+    <p><b>Doughnuts.</b>&mdash;One and a half cup of sugar; half
+    cup sour milk, two teaspoons soda, little nutmeg, four eggs,
+    flour enough to roll out.</p>
+
+    <p><b>Drop Cake.</b>&mdash;- To one pint cream, three eggs, one
+    pinch of salt, thicken with rye till a spoon will stand upright
+    in it, then drop on a well buttered iron pan which must be hot
+    in the oven.</p>
+
+    <p><b>Drop Cookies.</b>&mdash;Whites of two eggs, one large cup
+    of milk, one cup of sugar, one-half cup of butter, two
+    teaspoonfuls baking-powder, flavor with vanilla, rose, or
+    nutmeg; flour enough for thick batter, beat thoroughly, drop in
+    buttered pans, dust granulated sugar on top, and bake with
+    dispatch.</p>
+
+    <p><b>Fruit Cake.</b>&mdash;Take one pint each of sour milk and
+    sugar, two eggs, half pint melted butter, two teaspoons even
+    full of soda, dissolve in milk flour enough to roll out into
+    shape, and fry in hot lard.</p>
+
+    <p><b>Fried Cakes.</b>&mdash;Three eggs, one cup of sugar, one
+    pint of new milk, salt, nutmeg, and flour enough to permit the
+    spoon to stand upright in the mixture; add two teaspoonfuls of
+    Gillett's baking powder and beat until very light. Drop by the
+    dessert-spoonful into boiling lard. These will not absorb a bit
+    of fat, and are the least pernicious of the doughnut
+    family.</p>
+
+    <p><b>Fruit Cake.</b>&mdash;Take four pounds of brown sugar,
+    four pounds of good butter, beaten to cream; put four pounds of
+    sifted flour into a pan; whip thirty-two eggs to a fine froth,
+    and add to the creamed butter and sugar; then take six pounds
+    of cleaned currants, four pounds of stoned raisins, two pounds
+    of cut citron, one pound of blanched almonds, crushed, but not
+    pounded, to a paste&mdash;a large cup of molasses, two large
+    spoonfuls of ground ginger, half an ounce of pounded mace, half
+    an ounce of grated nutmeg, half an ounce of pounded and sifted
+    cloves, and one of cinnamon. Mix these well together, then add
+    four large wineglasses of good French brandy, and lastly, stir
+    in the flour; beat this well, put it all into a stone jar,
+    cover very closely, for twelve hours; then make into six
+    loaves, and bake in iron pans. These cakes will keep a year, if
+    attention is paid to their being put in a tin case, and covered
+    lightly in an airy place. They improve by keeping.</p>
+
+    <p><b>Ginger Drop Cake.</b>&mdash;Cup each sugar, molasses,
+    lard and boiling water, one teaspoon soda, half teaspoon cream
+    tartar, stir in flour until it is as thick as cake, add sugar
+    and salt.</p>
+
+    <p><b>Ginger Snaps.</b>&mdash;Take one cup each of sugar,
+    molasses, butter, half cup sour milk, two teaspoons cream
+    tartar, one teaspoon soda, flour enough to roll out, cut into
+    size desired and bake.</p>
+
+    <p><b>Ginger Snaps.</b>&mdash;Two cups of New Orleans molasses,
+    one cup of sugar, one of butter, one teaspoonful of soda, one
+    of cloves, one of black pepper, and two tablespoons of ginger.
+    These will keep good a month if you wish to keep them.</p>
+
+    <p><b>Graham Cakes.</b>&mdash;Half a cup of butter, one-half
+    cup sugar, one egg, one teacup sour milk, one-half teaspoon
+    soda. Make a stiff batter by adding graham flour.</p>
+
+    <p><b>Good Graham Cakes.</b>&mdash;Two cups sweet milk, one cup
+    sweet cream, the white of one egg beaten to froth, half a
+    spoonful of salt, dessert spoonful baking powder, stir in
+    stiffened graham flour until quite thick, bake in muffin-rings
+    or gem-tins, until well browned on top.</p>
+
+    <p><b>Indian Breakfast Patties.</b>&mdash;To one pint of Indian
+    meal add one egg, and a little salt, pour boiling water upon
+    it, and fry brown immediately in pork fat. Cut open and put
+    butter between, and send to the table hot.</p>
+
+    <p><b>Jumbles.</b>&mdash;Stir together till of a light brown
+    color, one pound sugar, one-half pound butter, then add eight
+    eggs beaten to a froth, add flour enough to make them stiff
+    enough to roll out, flavor with lemon, cut in rings half an
+    inch thick, bake in quick oven.</p>
+
+    <p><b>Kisses.</b>&mdash;Beat the whites of four eggs to a
+    froth, stir into them half pound powdered white sugar; flavor
+    with lemon, continue to beat it until it will be in a heap; lay
+    the mixture on letter-paper, in the size and shape of half an
+    egg, an inch apart, then lay the paper on hard wood and place
+    in the oven without closing it, when they begin to look
+    yellowish take them out and let them cool three or four
+    minutes, then slip a thin knife carefully under and turn them
+    into your left hand, take another and join the two by the sides
+    next the paper, then lay them in a dish handling them gently.
+    They may be batted a little harder, the soft inside taken out
+    and jelly substituted.</p>
+
+    <p><b>Light Fruit Cake.</b>&mdash;Take one cup butter, two cups
+    sugar, four of flour, four eggs, one teaspoon cream tartar,
+    half teaspoon soda, one cup sweet milk, one pound currants,
+    half pound citron.</p>
+
+    <p><b>Marble Cake, Light Part.</b>&mdash;One and a half cups
+    white sugar, half cup butter, half cup sweet milk, one teaspoon
+    cream tartar, half teaspoon soda, whites of four eggs, two and
+    half cups flour.</p>
+
+    <p><b>Dark Part.</b>&mdash;One cup brown sugar, half cup each
+    molasses, butter and sour milk, one teaspoon cream tartar, one
+    teaspoon soda, two and a half cups flour, yolks four eggs, half
+    teaspoon cloves, allspice and cinnamon.</p>
+
+    <p><b>Molasses Cookies.</b>&mdash;Three cups New Orleans
+    molasses, one cup butter, one-half cup lard, one heaped
+    teaspoon soda, one tablespoon ginger, one cup hot water. Roll
+    thick. Better after standing.</p>
+
+    <p><b>Muffins.</b>&mdash;Take two cups flour, one cup milk,
+    half cup sugar, four eggs, one-half teaspoon each of soda and
+    cream tartar, one tablespoon butter. Bake in rings.</p>
+
+    <p><b>Graham Muffins.</b>&mdash;Mix one pint sweet milk, sift
+    your flour, then take half pound each Graham and wheat flour,
+    five or six spoonfuls melted butter, two half spoons baking
+    powder. Bake in rings in very quick oven.</p>
+
+    <p><b>Nut Cake.</b>&mdash;Mix each two tablespoons of butter
+    and sugar, two eggs, one cup milk, three cups flour, one
+    teaspoon cream tartar, half teaspoon soda, pint of nuts or
+    almonds. Nuts may be sliced or not as suits
+    taste.</p><span class="pagenum"><a name="page103"
+       id="page103"></a>[pg 103]</span>
+
+    <p><b>Oat Cakes.</b>&mdash;Mix fine and coarse oatmeal in equal
+    proportions; add sugar, caraway-seeds, a dust of salt to three
+    pounds of meal, a heaping teaspoonful of carbonate of soda; mix
+    all thoroughly together, then add enough boiling water to make
+    the whole a stiff paste; roll out this paste quite thin, and
+    sprinkle meal on a griddle. Lay the cakes on to bake, or toast
+    them quite dry in a Dutch oven in front of the fire; they
+    should not scorch, but gradually dry through.</p>
+
+    <p><b>Orange Cake, the Most Delicate and Delicious Cake there
+    is.</b>&mdash;Grated rind of one orange; two cups sugar; whites
+    of four eggs and yolks of five; one cup sweet milk; one cup
+    butter; two large teaspoonfuls baking powder, to be sifted
+    through with the flour; bake quick in jelly tins. Filling: Take
+    white of the one egg that was left; beat to a froth, add a
+    little sugar and the juice of the orange, beat together, and
+    spread between the layers. If oranges are not to be had, lemons
+    will do instead.</p>
+
+    <p><b>Plain Fruit Cake.</b>&mdash;One pound each butter beaten
+    to a cream, sifted sugar, sifted flour, twelve eggs, whites and
+    yolks, beaten separately. Two pounds currants, three pounds of
+    stoned raisins chopped, one nutmeg, a little cinnamon and other
+    spices, half pint wine and brandy mixed, one pound citron cut
+    in slices and stuck in the batter after it is in the tin. Bake
+    slowly two to three hours.</p>
+
+    <p><b>Plain Cake.</b>&mdash;Flour, three-quarters of a pound;
+    sugar, the same quantity; butter, four ounces; one egg and two
+    tablespoonfuls of milk. Mix all together and bake.</p>
+
+    <p><b>Puffs.</b>&mdash;Two eggs beaten very light; one cup of
+    milk, one cup of flour, and a pinch of salt. The gems should be
+    heated while making the puffs, which are then placed in a quick
+    oven.</p>
+
+    <p><b>Plum Cake.</b>&mdash;Six eggs well beaten, one pound of
+    sugar, the same of flour, butter and currants, four ounces of
+    candied peel, two tablespoonfuls of mixed spice. When it is all
+    mixed, add one teaspoonful of carbonate of soda, and one of
+    tartaric acid. Beat it all up quickly and bake directly.</p>
+
+    <p><b>Pound Cake.</b>&mdash;Take four and a half cups flour, 3
+    cups each butter and sugar. Ten eggs, yolks and whites beaten
+    separately. Mix.</p>
+
+    <p><b>Pork Cake.</b>&mdash;Take one pound salt pork chopped
+    fine, boil a few minutes in half pint water, one cup molasses,
+    two cups sugar, three eggs, two teaspoons soda, cinnamon,
+    cloves, nutmeg to taste, one pound raisins chopped fine, flour
+    to make a stiff batter.</p>
+
+    <p><b>Rich Shortbread.</b>&mdash;Two pounds of flour, one pound
+    butter, and quarter pound each of the following
+    ingredients:&mdash;Candied orange and lemon peel, sifted loaf
+    sugar, blanched sweet almonds and caraway comfits. Cut the peel
+    and almonds into thin slices, and mix them with one pound and a
+    half of flour and the sugar. Melt the butter, and when cool,
+    pour it into the flour, mixing it quickly with a spoon. Then
+    with the hands mix it, working in the remainder of the flour;
+    give it one roll out till it is an inch thick, cut it into the
+    size you wish, and pinch round the edges. Prick the top with a
+    fork, and stick in some caraway comfits; put it on white paper,
+    and bake on tins in a slow oven.</p>
+
+    <p><b>Seed Cake.</b>&mdash;Take half a pound of butter and
+    three-fourths of a pound of sugar, creamed; three eggs, beaten
+    lightly, and two tablespoonfuls of picked and bruised caraway
+    seed; dissolve half a teaspoonful of soda in a cup of new milk;
+    mix these well together until they are about the consistency of
+    cream; then sift in two pounds of flour, mix well with a knife,
+    and roll them out into thin cakes, about an inch in thickness.
+    Bake in a quick oven.</p>
+
+    <p><b>Sponge Cake.</b>&mdash;Take sixteen eggs; separate the
+    whites from the yolks; beat them very lightly; sift into the
+    yolks one pound of flour, adding a few drops of essence of
+    almond or lemon, to flavor with; then add one pound and a
+    quarter of pulverized loaf sugar; beat this well with a knife;
+    then add the whites whipped to a stiff froth. Have ready the
+    pans, and bake.</p>
+
+    <p><b>Sponge Cake, white.</b>&mdash;One and one-third coffee
+    cups of sugar; one coffee cup flour; whites of ten eggs; beat
+    eggs and sugar as if for frosting; add flour by degrees and
+    bake.</p>
+
+    <p><b>Snow Cake.</b>&mdash;Take one pound arrow-root, half
+    pound white sugar, half pound butter, the whites of six eggs,
+    flavor with lemon, beat the butter to a cream, stir in the
+    sugar and arrow-root, whisk the whites of the eggs to a stiff
+    froth, beat for twenty minutes. Bake one hour.</p>
+
+    <p><b>Washington Cake.</b>&mdash;One cup of sugar; 1/2 cup of
+    butter; 1/2 cup sweet milk; 2 eggs; 2 cups flour; 2 teaspoons
+    baking powder. Bake in layers as jelly cake. Jelly part: One
+    pint of grated apples; 1 egg; 1 cup of sugar; grated rind and
+    juice of one lemon; put in a vessel of some kind, and boil; put
+    it on the cakes hot.</p>
+
+    <p><b>Waffles.</b>&mdash;Take one quart milk, two eggs; beat
+    the whites and yolks separately; four tablespoons melted
+    butter, two teaspoons Gillett's baking powder, flour to make a
+    stiff batter. Bake in waffle irons.</p>
+
+    <p><b>Alpine Snow.</b>&mdash;Wash cup of rice, cook till tender
+    in a covered dish to keep it white, when nearly done add cup
+    rich milk, salt to taste, stir in the beaten yolks of two eggs,
+    allow it to simmer for a moment, then place in a dish, beat the
+    whites in two tablespoons fine sugar. Put the rice in little
+    heaps upon the tin, intermingling with pieces of red jelly, eat
+    with fine sugar and cream.</p>
+
+    <p><b>Apple Charlotte.</b>&mdash;Take two pounds of apples,
+    pare and core and slice them into a pan and add one pound loaf
+    sugar, juice of three lemons and the grated rind of one, let
+    these boil until they become a thick mass. Turn into a mould
+    and serve it cold with thick custard or cream.</p>
+
+    <p><b>Apple Cream.</b>&mdash;One cup thick cream, one cup
+    sugar, beat till very smooth; then beat the whites of two eggs
+    and add; stew apples in water till soft; take them from the
+    water with a fork; steam them if you prefer. Pour the cream
+    over the apples when cold.</p>
+
+    <p><b>Apple Custard.</b>&mdash;Pare tart apples, core them, put
+    them into a deep dish with a small piece of butter, and one
+    teaspoon of sugar and a little nutmeg, in the opening of each
+    apple, pour in water enough to cook them, when soft cool them
+    and pour over an unbaked custard so as to cover them and bake
+    until the custard is done.</p>
+
+    <p><b>Apple Fancy.</b>&mdash;Pare and core apples, stew with
+    sugar and lemon peels, beat four eggs to a froth, add a cupful
+    of grated bread crumbs, a little sugar and nutmeg, lay the
+    apples in the bottom of a dish and cover with the bread crumbs,
+    laying a few pieces of butter over the top, bake in a quick
+    oven, when done turn out upside down on a flat dish, scatter
+    fine sugar over the top of apples, boil potatoes and beat fine
+    with cream, large piece butter and salt, drop on tin, make
+    smooth on top, score with knife, lay a thin slice of butter on
+    top, then put in oven till brown.</p>
+
+    <p><b>Apple Fritters.</b>&mdash;One pint milk, three eggs, salt
+    to taste, as much flour as will make a batter, beat yolks and
+    whites of eggs separately, add yolks to milk, stir in the
+    whites when mixing the batter, have tender apples, pare, core,
+    and cut in large thin slices, around the apple, to be fried in
+    hot lard, ladle batter into spider, lay slice of apple in
+    centre of each quantity of batter, fry light brown.</p>
+
+    <p><b>Apple Snow Balls.</b>&mdash;Pare six apples, cut them
+    into quarters, remove the cores, reconstruct the position of
+    the apples, introduce into the cavities one clove and a slice
+    of <span class="pagenum"><a name="page104"
+       id="page104"></a>[pg 104]</span> peel, have six small
+       pudding cloths at hand and cover the apples severally in an
+       upright position with rice, tying them up tight, then place
+       them in a large saucepan of scalding water and boil one
+       hour, on taking them up open the top and add a little grated
+       nutmeg with butter and sugar.</p>
+
+    <p><b>Arrow-Root Blanc-Mange.</b>&mdash;Put two tablespoonfuls
+    of arrow-root to a quart of milk, and a pinch of salt. Scald
+    the milk, sweeten it, and stir in the arrow-root, which must
+    first be wet up with some of the milk. Boil up once.
+    Orange-water, rose-water or lemon-peel may be used to flavor
+    it. Pour into molds to cool.</p>
+
+    <p><b>Arrow-Root Custard.</b>&mdash;Arrow-root, one
+    tablespoonful; milk, 1 pint; sugar, 1 tablespoonful, and 1 egg.
+    Mix the arrow-root with a little of the milk, cold; when the
+    milk boils, stir in the arrow-root, egg and sugar, previously
+    well beaten together. Let it scald, and pour into cups to cool.
+    To flavor it, boil a little ground cinnamon in the milk.</p>
+
+    <p><b>Arrow-Root Jelly.</b>&mdash;To a dessert-spoonful of the
+    powder, add as much cold water as will make it into a paste,
+    then pour on half a pint of boiling water, stir briskly and
+    boil it a few minutes, when it will become a clear smooth
+    jelly; a little sugar and sherry wine may be added for
+    debilitated adults; but for infants, a drop or two of essence
+    of caraway seeds or cinnamon is preferable, wine being very
+    liable to become acid in the stomachs of infants, and to
+    disorder the bowels. Fresh milk, either alone or diluted with
+    water, may be substituted for the water.</p>
+
+    <p><b>Baked Apples.</b>&mdash;Take a dozen tart apples, pare
+    and core them, place sugar and small lump of butter in centre
+    of each, put them in a pan with half pint of water, bake until
+    tender, basting occasionally with syrup while baking, when
+    done, serve with cream.</p>
+
+    <p><b>Chocolate Cream Custard.</b>&mdash;Scrape quarter pound
+    chocolate, pour on it one teacup boiling water, and stand it by
+    fire until dissolved, beat eight eggs light, omitting the
+    whites of two, and stir them by degrees into a quart of milk
+    alternately with the chocolate and three tablespoons of white
+    sugar, put the mixture into cups and bake 10 minutes.</p>
+
+    <p><b>Charlotte Russe.</b>&mdash;Whip one quart rich cream to a
+    stiff froth, and drain well on a nice sieve. To one scant pint
+    of milk add six eggs beaten very light; make very sweet; flavor
+    high with vanilla. Cook over hot water till it is a thick
+    custard. Soak one full ounce Coxe's gelatine in a very little
+    water, and warm over hot water. When the custard is very cold,
+    beat in lightly the gelatine and the whipped cream. Line the
+    bottom of your mold with buttered paper, and the sides with
+    sponge cake or ladyfingers fastened together with the white of
+    an egg. Fill with the cream, put in a cold place or in summer
+    on ice. To turn out dip the mold for a moment in hot water. In
+    draining the whipped cream, all that drips through can be
+    re-whipped.</p>
+
+    <p><b>Cocoa Snow.</b>&mdash;Grate the white part of a cocoanut
+    and mix it with white sugar, serve with whipped cream, or not,
+    as desired.</p>
+
+    <p><b>Cream and Snow.</b>&mdash;Make a rich boiled custard, and
+    put it in the bottom of a dish; take the whites of eight eggs,
+    beat with rose-water, and a spoonful of fine sugar, till it be
+    a strong froth; put some milk and water into a stew-pan; when
+    it boils take the froth off the eggs, and lay it on the milk
+    and water; boil up once; take off carefully and lay it on the
+    custard.</p>
+
+    <p><b>Baked Custards.</b>&mdash;Boil a pint of cream with some
+    mace and cinnamon; and when it is cold, take four yolks and two
+    whites of eggs, a little rose and orange-flower water, sack,
+    nutmeg, and sugar to your palate. Mix them well, and bake it in
+    cups.</p>
+
+    <p>Or, pour into a deep dish, with or without lining or rim of
+    paste; grate nutmeg and lemon peel over the top, and bake in a
+    slow oven about thirty minutes.</p>
+
+    <p><b>Gooseberry Cream.</b>&mdash;Boil them in milk till soft;
+    beat them, and strain the pulp through a coarse sieve. Sweeten
+    cream with sugar to your taste; mix with the pulp; when cold,
+    place in glasses for use.</p>
+
+    <p><b>Imperial Cream.</b>&mdash;Boil a quart of cream with the
+    thin rind of a lemon; stir till nearly cold; have ready in a
+    dish to serve in, the juice of three lemons strained with as
+    much sugar as will sweeten the cream; pour it into the dish
+    from a large tea-pot, holding it high, and moving it about to
+    mix with the juice. It should be made from 6 to 12 hours before
+    it is served.</p>
+
+    <p><b>Jumballs.</b>&mdash;Flour, 1 lb.; sugar, 1 lb.; make into
+    a light paste with whites of eggs beaten fine; add 1/2 pint of
+    cream; 1/2 lb. of butter, melted; and 1 lb. of blanched
+    almonds, well beaten; knead all together, with a little
+    rose-water; cut into any form; bake in a slow oven. A little
+    butter may be melted with a spoonful of white wine and throw
+    fine sugar over the dish.</p>
+
+    <p><b>Lemon Puffs.</b>&mdash;Beat and sift 1 pound of refined
+    sugar; put into a bowl with the juice of two lemons, and mix
+    them together; beat the white of an egg to a high froth; put it
+    into the bowl; put in 3 eggs with two rinds of lemon grated;
+    mix it well up, and throw sugar on the buttered papers; drop on
+    the puffs in small drops, and bake them in a moderately heated
+    oven.</p>
+
+    <p><b>Lemon Tarts.</b>&mdash;Pare the rinds of four lemons, and
+    boil tender in two waters, and beat fine. Add to it 4 ounces of
+    blanched almonds, cut thin, 4 ozs. of lump sugar, the juice of
+    the lemons, and a little grated peel. Simmer to a syrup. When
+    cold, turn into a shallow tin tart dish, lined with a rich thin
+    puff paste, and lay bars of the same over, and bake
+    carefully.</p>
+
+    <p><b>Macaroons.</b>&mdash;Blanch 4 ozs. of almonds, and pound
+    with 4 spoonfuls of orange-flower water; whisk the whites of
+    four eggs to a froth, then mix it, and 1 lb. of sugar, sifted
+    with the almonds to a paste; and laying a sheet of wafer-paper
+    on a tin, put it on in different little cakes, the shape of
+    macaroons.</p>
+
+    <p><b>Oatmeal Custard.</b>&mdash;Take two teaspoons of the
+    finest Scotch oatmeal, beat it up into a sufficiency of cold
+    water in a basin to allow it to run freely. Add to it the yoke
+    of a fresh egg, well worked up; have a pint of scalding new
+    milk on the fire, and pour the oatmeal mixture into it,
+    stirring it round with a spoon so as to incorporate the whole.
+    Add sugar to your taste, and throw in a glass of sherry to the
+    mixture, with a little grated nutmeg. Pour it into a basin, and
+    take it warm in bed. It will be found very grateful and
+    soothing in cases of colds or chills. Some, persons scald a
+    little cinnamon in the milk they use for the occasion.</p>
+
+    <p><b>Orange Crumpets.</b>&mdash;Cream, 1 pint; new milk, 1
+    pint; warm it, and put in it a little rennet or citric acid;
+    when broken, stir it gently; lay it on a cloth to drain all
+    night, and then take the rinds of three oranges, boiled, as for
+    preserving, in three different waters; pound them very fine,
+    and mix them with the curd, and eight eggs in a mortar, a
+    little nutmeg, the juice of a lemon or orange, and sugar to
+    your taste; bake them in buttered tin pans. When baked put a
+    little wine and sugar over them.</p>
+
+    <p><b>Orange Custards.</b>&mdash;Boil the rind of half a
+    Seville orange very tender; beat it very fine in a mortar; add
+    a spoonful of the best brandy, the juice of a Seville orange, 4
+    ozs. loaf sugar, and the yolks of four eggs; beat all
+    <span class="pagenum"><a name="page105"
+       id="page105"></a>[pg 105]</span> together ten minutes; then
+       pour in gradually a pint of boiling cream; keep beating them
+       until they are cold; put them into custard cups, and set
+       them in an earthen dish of hot water; let them stand until
+       they are set, take out, and stick preserved oranges on the
+       top, and serve them hot or cold.</p>
+
+    <p><b>Pommes Au Riz.</b>&mdash;Peel a number of apples of a
+    good sort, take out the cores, and let them simmer in a syrup
+    of clarified sugar, with a little lemon peel. Wash and pick
+    some rice, and cook it in milk, moistening it therewith little
+    by little, so that the grains may remain whole. Sweeten it to
+    taste; add a little salt and a taste of lemon-peel. Spread the
+    rice upon a dish, mixing some apple preserve with it, and place
+    the apples upon it, and fill up the vacancies between the
+    apples with some of the rice. Place the dish in the oven until
+    the surface gets brown, and garnish with spoonfuls of bright
+    colored preserve or jelly.</p>
+
+    <p><b>Raspberry Cream.</b>&mdash;Mash the fruit gently, and let
+    it drain; then sprinkle a little sugar over, and that will
+    produce more juice; put it through a hair sieve to take out the
+    seeds; then put the juice to some cream, and sweeten it; after
+    which, if you choose to lower it with some milk, it will not
+    curdle; which it would if put to the milk before the cream; but
+    it is best made of raspberry jelly, instead of jam, when the
+    fresh fruit cannot be obtained.</p>
+
+    <p><b>Rice Fritters.</b>&mdash;One pint of cooked rice, half
+    cup of sweet milk, two eggs, a tablespoon of flour, and a
+    little salt. Have the lard hot in the skillet, allow a
+    tablespoon to each fritter, fry brown on each side, then turn
+    same as griddle cakes. If you find the rice spatters in the
+    fat, add a very little more flour. You can judge after frying
+    one.</p>
+
+    <p><b>Rice Croquettes.</b>&mdash;Make little balls or oblong
+    rolls of cooked rice; season with salt, and pepper if you like;
+    dip in egg; fry in hot lard.</p>
+
+    <p><b>Rice Custards.</b>&mdash;Boil 3 pints of new milk with a
+    bit of lemon-peel, cinnamon, and three bay leaves; sweeten;
+    then mix a large spoonful of rice flour into a cup of cold
+    milk, very smooth; mix it with the yolks of four eggs well
+    beaten. Take a basin of the boiling milk, and mix with the cold
+    that has the rice in it; add the remainder of the boiling milk;
+    stir it one way till it boils; pour immediately into a pan;
+    stir till cool, and add a spoonful of brandy, or orange-flower
+    water.</p>
+
+    <p><b>Rice Flummery.</b>&mdash;Boil with a pint of new milk, a
+    bit of lemon-peel, and cinnamon; mix with a little cold milk,
+    as much rice flour as will make the whole of a good
+    consistence, sweeten and add a spoonful of peach-water, or a
+    bitter almond beaten; boil it, observing it does not burn; pour
+    it into a shape or a pint basin, taken out the spice. When
+    cold, turn the flummery into a dish, and serve with cream,
+    milk, or custard round; or put a teacupful of cream into half a
+    pint of new milk, a glass of white wine, half a lemon squeezed,
+    and sugar.</p>
+
+    <p><b>Rock Cream.</b>&mdash;Boil a teacupful of rice till quite
+    soft in new milk and then sweeten it with sugar, and pile it on
+    a dish, lay on it current jelly or preserved fruit, beat up the
+    whites of five eggs with a little powdered sugar and flour, add
+    to this when beaten very stiff about a tablespoon of rich cream
+    and drop it over the rice.</p>
+
+    <p><b>Strawberry and Apple Souffle.</b>&mdash;Stew the apple
+    with a little lemon-peel; sweeten them, then lay them pretty
+    high round the inside of a dish. Make a custard of the yolks of
+    two eggs, a little cinnamon, sugar and milk. Let it thicken
+    over a slow fire, but not boil; when ready, pour it in the
+    inside of the apple. Beat the whites of the eggs to a strong
+    froth, and cover the whole. Throw over it a good deal of
+    pounded sugar, and brown it to a fine brown. Any fruit made of
+    a proper consistence does for the walls, strawberries, when
+    ripe, are delicious.</p>
+
+    <p><b>Strawberry Short-Cake.</b>&mdash;First prepare the
+    berries by picking; after they have been well washed&mdash;the
+    best way to wash them is to hold the boxes under the faucet and
+    let a gentle stream of water run over and through them, then
+    drain, and pick them into an earthen bowl; now take the
+    potato-masher and bruise them and cover with a thick layer of
+    white sugar; now set them aside till the cake is made. Take a
+    quart of sifted flour; half a cup of sweet butter; one egg,
+    well beaten; three teaspoonfuls of baking-powder, and milk
+    enough to make a rather stiff dough; knead well, and roll with
+    a rolling-pin till about one inch thick; bake till a nice
+    brown, and when done, remove it to the table; turn it out of
+    the pan; with a light, sharp knife, cut it down lengthwise and
+    crossways; now run the knife through it, and lay it open for a
+    few moments, just to let the steam escape (the steam ruins the
+    color of the berries); then set the bottom crust on the
+    platter; cover thickly with the berries, an inch and a half
+    deep; lay the top crust on the fruit; dust thickly with
+    powdered sugar, and if any berry juice is left in the bowl,
+    pour it round the cake, not over it, and you will have a
+    delicious short-cake.</p>
+
+    <p><b>Snow Cream.</b>&mdash;To a quart of cream add the whites
+    of three eggs, cut to a stiff froth, add four spoonfuls of
+    sweet wine, sugar to taste, flavor with essence of lemon. Whip
+    all to a froth, and as soon as it forms take it off and serve
+    in glasses.</p>
+
+    <p><b>Stewed Figs.</b>&mdash;Take four ounces of fine sugar,
+    the thin rind of a large lemon, and a pint of cold water, when
+    the sugar is dissolved, add one pound turkey figs, and place
+    the stew-pan over a moderate fire where they may heat and swell
+    slowly, and stew gently for two hours, when they are quite
+    tender, add the juice of one lemon, arrange them in a glass
+    dish and serve cold.</p>
+
+    <p><b>Spanish Cream.</b>&mdash;Dissolve in 1/2 pint of
+    rose-water, 1 oz. of isinglass cut small; run it through a hair
+    sieve; add the yolks of three or four eggs, beaten and mixed
+    with half a pint of cream, and two sorrel leaves. Pour it into
+    a deep dish, sweeten with loaf sugar powdered. Stir it till
+    cold, and put it into molds. Lay rings round in different
+    colored sweetmeats. Add, if you like, a little sherry, and a
+    lump or two of sugar, rubbed well upon the rind of a lemon to
+    extract the flavor.</p>
+
+    <p><b>Whipped Cream.</b>&mdash;To one quart of good cream, put
+    a few drops of bergamot water, a little orange-flower water,
+    and 1/2 lb. of sugar. When it is dissolved, whip the cream to a
+    froth, and take it up with a skimmer; drain on a sieve, and if
+    for icing, let it settle half an hour before you put it into
+    cups or glasses. Use that which drops into the dish under the
+    sieve, to make it froth the better, adding two whites of eggs.
+    Colored powdered sugar may, if you like, be sprinkled on the
+    top of each.</p>
+
+    <p><b>Asparagus Omelet.</b>&mdash;Boil a dozen of the largest
+    and finest asparagus heads you can pick; cut off all the green
+    portion, and chop it in thin slices; season with a small
+    teaspoonful of salt, and about one-fourth of that quantity of
+    soluble cayenne. Then beat up six eggs in a sufficient quantity
+    of new milk to make a stiffish batter. Melt in the frying-pan a
+    quarter of a pound of good, clean dripping, and just before you
+    pour on the batter place a small piece of butter in the center
+    of the pan. When the dripping is quite hot, pour on half your
+    batter, and as it begins to set, place on it the asparagus
+    tops, and cover over with the remainder. This omelet is
+    generally served on a round of buttered toast, with the crusts
+    removed. The batter is richer if made of cream.</p>
+
+    <p><b>Buttered Eggs.</b>&mdash;Beat four or five eggs, yolks
+    and whites together, put a quarter of a pound of butter in a
+    basin, and then put that in boiling water, stir it till
+    <span class="pagenum"><a name="page106"
+       id="page106"></a>[pg 106]</span> then pour the butter and
+       the eggs into a sauce-pan; keep a basin in your hand, just
+       hold the sauce-pan in the other over a slow part of the
+       fire, shaking it one way, as it begins to warm; pour it into
+       a basin, and back, then hold it again over the fire,
+       stirring it constantly in the saucepan, and pouring it into
+       the basin, more perfectly to mix the egg and butter until
+       they shall be hot without boiling.</p>
+
+    <p>Serve on toasted bread; or in a basin, to eat with salt
+    fish, or red herrings.</p>
+
+    <p><b>Corn-Oysters.</b>&mdash;Take a half dozen ears of sweet
+    corn (those which are not too old); with a sharp knife split
+    each row of the corn in the center of the kernel lengthwise;
+    scrape out all the pulp; add one egg, well beaten, a little
+    salt, one tablespoonful of sweet milk; flour enough to make a
+    pretty stiff batter. Drop in hot lard, and fry a delicate
+    brown. If the corn is quite young, omit the milk, using as
+    little flour as possible.</p>
+
+    <p><b>Cheese Omelet.</b>&mdash;Mix to a smooth batter three
+    tablespoonfuls of fine flour, with half a pint of milk. Beat up
+    well the yolks and whites of four eggs, a little salt, and a
+    quarter of a pound of grated old English cheese. Add these to
+    the flour and milk, and whisk all the ingredients together for
+    half an hour. Put three ounces of butter into a frying-pan, and
+    when it is boiling pour in the above mixture, fry it for a few
+    minutes, and then turn it carefully; when it is sufficiently
+    cooked on the other side, turn it on to a hot dish and
+    serve.</p>
+
+    <p><b>Irish Stew.</b>&mdash;Take a loin of mutton, cut it into
+    chops, season it with a very little pepper and salt, put it
+    into a saucepan, just cover it with water, and let it cook half
+    an hour. Boil two dozen of potatoes, peel and mash them, and
+    stir in a cup of cream while they are hot; then line a deep
+    dish with the potatoes, and lay in the cooked mutton chops, and
+    cover them over with the rest of the potatoes; then set it in
+    the oven to bake. Make some gravy of the broth in which the
+    chops were cooked. This is a very nice dish.</p>
+
+    <p><b>Irish Stew.</b>&mdash;Cut off the fat of part of a loin
+    of mutton, and cut it into chops. Pare, wash, and slice very
+    thin some potatoes, two onions, and two small carrots; season
+    with pepper and salt. Cover with water in a stew-pan, and stew
+    gently till the meat is tender, and the potatoes are dissolved
+    in the gravy. It may be made of beef-steaks, or mutton and beef
+    mixed.</p>
+
+    <p><b>Macaroni, Dressed Sweet.</b>&mdash;Boil 2 ozs. in a pint
+    of milk, with a bit of lemon peel, and a good bit of cinnamon,
+    till the pipes are swelled to their utmost size without
+    breaking. Lay them on a custard-dish, and pour a custard over
+    them hot. Serve cold.</p>
+
+    <p><b>Macaroni, as Usually Served.</b>&mdash;Boil it in milk,
+    or a weak veal broth, flavored with salt. When tender, put it
+    into a dish without the liquor, with bits of butter and grated
+    cheese, and over the top grate more, and put a little more
+    butter. Put the dish into a Dutch oven, a quarter of an hour,
+    and do not let the top become hard.</p>
+
+    <p><b>Omelet.</b>&mdash;Six eggs beaten separately, beaten
+    hard, two teaspoons of corn starch, two tablespoons milk,
+    whites of eggs, put in slow at last. Fry in butter.</p>
+
+    <p><b>Rumbled Eggs.</b>&mdash;This is very convenient for
+    invalids, or a light dish for supper. Beat up three eggs with
+    two ounces of fresh butter, or well-washed salt butter; add a
+    teaspoonful of cream or new milk. Put all in a saucepan and
+    keep stirring it over the fire for nearly five minutes, until
+    it rises up like scuffle, when it should be immediately dished
+    on buttered toast.</p>
+
+    <p><b>Poached Eggs.</b>&mdash;Break an egg into a cup, and put
+    it gently into boiling water; and when the white looks quite
+    set, which will be in about three or four minutes, take it up
+    with an egg slice, and lay it on toast and butter, or spinach.
+    Serve them hot; if fresh laid, they will poach well, without
+    breaking.</p>
+
+    <p><b>Savory Potato-Cakes.</b>&mdash;Quarter of a pound of
+    grated ham, one pound of mashed potatoes, and a little suet,
+    mixed with the yolks of two eggs, pepper, salt and nutmeg. Roll
+    it into little balls, or cakes, and fry it a light brown. Sweet
+    herbs may be used in place of ham. Plain potato cakes are made
+    with potatoes and eggs only.</p>
+
+    <p><b>Tomato Toast.</b>&mdash;Remove the stem and all the seeds
+    from the tomatoes; they must be ripe, mind, not <i>over
+    ripe</i>; stew them to a pulp, season with butter, pepper and
+    salt; toast some bread (not new bread), butter it, and then
+    spread the tomato on each side, and send it up to table, two
+    slices on each dish, the slices cut in two; and the person who
+    helps it must serve with two half-slices, not attempt to lift
+    the top slice, otherwise the appearance of the under slice will
+    be destroyed.</p>
+    <hr />
+
+    <h3>HOW TO COOK FISH<br />
+    OF DIFFERENT KINDS</h3>
+
+    <p><b>How to Choose Anchovies.</b>&mdash;They are preserved in
+    barrels, with bay-salt; no other fish has the fine flavor of
+    the anchovy. The best look red and mellow, and the bones moist
+    and oily; the flesh should be high flavored, the liquor
+    reddish, and have a fine smell.</p>
+
+    <p><b>Baked Black Bass.</b>&mdash;Eight good-sized onions
+    chopped fine; half that quantity of bread crumbs; butter size
+    of hen's egg; plenty of pepper and salt; mix thoroughly with
+    anchovy sauce until quite red. Stuff your fish with this
+    compound and pour the rest over it, previously sprinkling it
+    with a little red pepper. Shad, pickerel and trout are good the
+    same way. Tomatoes can be used instead of anchovies, and are
+    more economical. If using them, take pork in place of butter,
+    and chop fine.</p>
+
+    <p><b>Boiled White Fish.</b>&mdash;Lay the fish open; put it in
+    a dripping pan with the back down; nearly cover with water; to
+    one fish put two tablespoons salt, cover tightly and simmer
+    (not boil) one-half hour; dress with gravy, butter and pepper;
+    garnish with sliced eggs.</p>
+
+    <p>For sauce use a piece of butter the size of an egg, one
+    tablespoon of flour, one half pint boiling water; boil a few
+    minutes, and add three hard boiled eggs, sliced.</p>
+
+    <p><b>Fresh Broiled White Fish.</b>&mdash;Wash and drain the
+    fish: sprinkle with pepper and lay with the inside down upon
+    the gridiron, and broil over fresh bright coals. When a nice
+    brown, turn for a moment on the other side, then take up and
+    spread with butter. This is a very nice way of broiling all
+    kinds of fish, fresh or salted. A little smoke under the fish
+    adds to its flavor. This may be made by putting two or three
+    cobs under the gridiron.</p>
+
+    <p><b>To Boil Codfish.</b>&mdash;If boiled fresh, it is watery;
+    but it is excellent if salted, and hung for a day, to give it
+    firmness. Wash and clean the fish well, and rub salt inside of
+    it; tie it up, and put it on the fire in cold water; throw a
+    handful of salt into the fish-kettle. Boil a small fish 15
+    minutes; a large one 30 minutes. Serve it without the smallest
+    speck and scum; drain. Garnish it with lemon, horseradish, the
+    milt, roe, and liver. Oyster or shrimp sauce may be used.</p>
+
+    <p><b>Chowder.</b>&mdash;Five pounds of codfish cut in squares;
+    fry plenty of salt pork cut in thin slices; put a layer of pork
+    in your kettle, then one of fish; one of potatoes in thick
+    slices, and one of onions in slices; plenty of pepper and
+    <span class="pagenum"><a name="page107"
+       id="page107"></a>[pg 107]</span> repeat as long as your
+       materials last, and finish with a layer of Boston crackers
+       or crusts of bread. Water sufficient to cook with, or milk
+       if you prefer. Cook one-half hour and turn over on your
+       platter, disturbing as little as possible. Clams and eels
+       the same way.</p>
+
+    <p><b>Clam Fritters.</b>&mdash;Twelve clams chopped or not, one
+    pint milk, three eggs, add liquor from clams; salt and pepper,
+    and flour enough for thin batter. Fry in hot lard.</p>
+
+    <p><b>Clam Stew.</b>&mdash;Lay the clams on a gridiron over hot
+    coals, taking them out of the shell as soon as open, saving the
+    juice; add a little hot water, pepper, a very little salt and
+    butter rolled in flour sufficient for seasoning; cook for five
+    minutes and pour over toast.</p>
+
+    <p><b>Eels, to Stew.</b>&mdash;Of the above fish, that of the
+    "silver" kind is preferable to its congener, and, therefore,
+    ought to be procured for all cuisine purposes. Take from three
+    to four pounds of these eels, and let the same be thoroughly
+    cleansed, inside and out, rescinding the heads and tails from
+    the bodies. Cut them into pieces three inches in length each,
+    and lay them down in a stew pan, covering them with a
+    sufficiency of sweet mutton gravy to keep them seething over a
+    slow fire, when introduced into the pan, for twenty minutes.
+    Add to the liquor, before you place your eels into it, a
+    quarter of an ounce of whole black pepper, quarter of an ounce
+    of allspice, with one or two pieces of white ginger. Thicken
+    with a light admixture of flour and butter, stirring it
+    carefully round, adding thereto, at the same time, one gill of
+    good port wine, and half a gill of sweet ketchup. Lemon-peel
+    and salt may be added in accordance with your taste.</p>
+
+    <p><b>How to Keep Fish Sound.</b>&mdash;To prevent meat, fish,
+    etc., going bad, put a few pieces of charcoal into the
+    sauce-pan wherein the fish or flesh is to be boiled.</p>
+
+    <p><b>How to Render Boiled Fish Firm.</b>&mdash;Add a little
+    saltpetre to the salt in the water in which the fish is to be
+    boiled; a quarter of an ounce to one gallon.</p>
+
+    <p><b>Fish Balls.</b>&mdash;Bone, cooked fresh, or salt fish,
+    add double the quantity of mashed potatoes, one beaten egg, a
+    little butter, pepper and salt to taste. Make in cakes or
+    balls; dredge with flour and fry in hot lard.</p>
+
+    <p><b>Potted Fish.</b>&mdash;Take out the back-bone of the
+    fish; for one weighing two pounds take a tablespoon of allspice
+    and cloves mixed; these spices should be put into bags of not
+    too thick muslin; put sufficient salt directly upon each fish;
+    then roll in cloth, over which sprinkle a little cayenne
+    pepper; put alternate layers of fish, spice and sago in an
+    earthen jar; cover with the best cider vinegar; cover the jar
+    closely with a plate and over this put a covering of dough,
+    rolled out to twice the thickness of pie crust. Make the edges
+    of paste, to adhere closely to the sides of the jar, so as to
+    make it air-tight. Put the jar into a pot of cold water and let
+    it boil from three to five hours, according to quantity. Ready
+    when cold.</p>
+
+    <p><b>How to Broil or Roast Fresh Herrings.</b>&mdash;Scale,
+    gut and wash; cut off the heads; steep them in salt and vinegar
+    ten minutes; dust them with flour, and broil them over or
+    before the fire, or in the oven. Serve with melted butter and
+    parsley.</p>
+
+    <p>Herrings are nice <i>jarred</i>, and done in the oven, with
+    pepper, cloves, salt, a little vinegar, a few bay-leaves, and a
+    little butter.</p>
+
+    <p><b>How to Fry Fresh Herrings.</b>&mdash;Slice small onions,
+    and lay in the pan with the herrings; add a little butter, and
+    fry them. Perhaps it is better to fry the onions separately
+    with a little parsley, and butter or drip.</p>
+
+    <p><b>How to Pot Herrings.</b>&mdash;Clean, cut off the heads,
+    and lay them close in an earthen pot. Strew a little salt
+    between every layer; put in cloves, mace, whole pepper, cayenne
+    and nutmeg; fill up the jar with vinegar, water, and a quarter
+    of a pint of sherry, cover, tie down; bake in an oven, and when
+    cold pot it for use. A few anchovies and bay leaves intermixed
+    will improve the flavor much.</p>
+
+    <p><b>Buttered Lobsters.</b>&mdash;Pick the meat out, cut it,
+    and warm with a little brown gravy, nutmeg, salt, pepper and
+    butter, with a little flour. If done white, a little white
+    gravy and cream.</p>
+
+    <p><b>Curry Of Lobster.</b>&mdash;Take them from the shells,
+    and lay into a pan, with a small piece of mace, three or four
+    spoonfuls of veal gravy, and four of cream; rub smooth one or
+    two teaspoonfuls of curry-powder, a teaspoonful of flour, and
+    an ounce of butter, simmer an hour; squeeze half a lemon in,
+    and add salt.</p>
+
+    <p><b>Lobster Chowder.</b>&mdash;Four or five pounds of
+    lobster, chopped fine; take the green part and add to it four
+    pounded crackers; stir this into one quart of boiling milk;
+    then add the lobster, a piece of butter one-half the size of an
+    egg, a little pepper and salt, and bring it to a boil.</p>
+
+    <p><b>How to Boil Mackerel.</b>&mdash;Rub them with vinegar;
+    when the water boils, put them in with a little salt, and boil
+    gently 15 minutes. Serve with fennel and parsley chopped, boil,
+    and put into melted butter, and gooseberry sauce.</p>
+
+    <p><b>Salt Mackerel.</b>&mdash;Soak the fish for a few hours in
+    lukewarm water, changing the water several times; then put into
+    cold water loosely tied in cloths, and let the fish come to a
+    boil, turning off the water once, and pouring over the fish hot
+    water from the tea-kettle; let this just come to a boil, then
+    take them out and drain them, lay them on a platter, butter and
+    pepper them, and place them for a few moments in the oven.
+    Serve with sliced lemons, or with any fish sauce.</p>
+
+    <p><b>How to Fry Oysters.</b>&mdash;Use the largest and best
+    oysters; lay them in rows upon a clean cloth and press another
+    upon them, to absorb the moisture; have ready several beaten
+    eggs; and in another dish some finely crushed crackers: in the
+    frying pan heat enough butter to entirely cover the oysters;
+    dip the oysters first into the eggs, then into the crackers,
+    rolling it or them over, that they may become well incrusted;
+    drop into the frying pan and fry quickly to a light brown.
+    Serve dry and let the dish be warm. A chafing dish is best.</p>
+
+    <p><b>Oyster Patties.</b>&mdash;Make some rich puff paste and
+    bake it in very small tin patty pans; when cool, turn them out
+    upon a large dish; stew some large fresh oysters with a few
+    cloves, and a little mace and nutmeg; then add the yolk of one
+    egg, boiled hard and grated; add a little butter, and as much
+    of the oyster liquor as will cover them. When they have stewed
+    a little while, take them off the pan and set them to cool.
+    When quite cold, lay two or three oysters in each shell of puff
+    paste.</p>
+
+    <p><b>Oysters, Stewed.</b>&mdash;In all cases, unless shell
+    oysters, wash and drain; mix half a cup of butter and a
+    tablespoon of corn starch; put with the oysters in a porcelain
+    kettle; stir until they boil; add two cups of cream or milk;
+    salt to taste; do not use the liquor of the oysters in either
+    stewing or escaloping.</p>
+
+    <p><b>Oysters Stewed.</b>&mdash;Scald the oysters in their own
+    liquor, then take them out, beard them, and strain the liquor
+    carefully from the grit. Put into a stewpan an ounce of butter,
+    with sufficient flour dredged in to dry it up; add the oyster
+    liquor, and a blade of pounded mace, a little cayenne, and a
+    very little salt to taste; stir it well over a brisk fire with
+    a wooden spoon, and when it comes to the boil, throw in your
+    oysters, say a dozen and a half or a score, and a good
+    tablespoonful of cream, or more, if you have it at hand. Shake
+    the pan over the fire, and let it simmer for
+    <span class="pagenum"><a name="page108"
+       id="page108"></a>[pg 108]</span> one or two minutes, but not
+       any longer, and do not let it boil, or the fish will harden.
+       Serve in a hot dish, garnished with sippets of toasted
+       bread. Some persons think that the flavor is improved by
+       boiling a small piece of lemon-peel with the oyster liquor,
+       taking it out, however, before the cream is added.</p>
+
+    <p><b>Oysters Scolloped.</b>&mdash;Beard and trim your oysters,
+    and strain the liquor. Melt in a stewpan, with a dredging of
+    flour sufficient to dry it up, an ounce of butter, and two
+    tablespoonfuls of white stock, and the same of cream; the
+    strained liquor and pepper, and salt to taste. Put in the
+    oysters and gradually heat them through, but be sure not to let
+    them boil. Have your scallop-shells buttered, lay in the
+    oysters, and as much liquid as they will hold; cover them well
+    over with bread-crumbs, over which spread, or drop, some tiny
+    bits of butter. Brown them in the oven, or before the fire, and
+    serve while very hot.</p>
+
+    <p><b>Oysters, To Pickle.</b>&mdash;Take two hundred of the
+    plumpest, nicest oysters to be had, open them, saving the
+    liquor, remove the beards, put them, with the liquor, into a
+    stewpan, and let them simmer for twenty minutes over a very
+    gentle fire, taking care to skim them well. Take the stewpan
+    off the fire, take out the oysters, and strain the liquor
+    through a fine cloth, returning the oysters to the stewpan. Add
+    to a pint of the hot liquor half an ounce of mace, and half an
+    ounce of cloves; give it a boil, and put it in with the
+    oysters, stirring the spice well in amongst them. Then put in
+    about a spoonful of salt, three-quarters of a pint of
+    white-wine vinegar, and one ounce of whole pepper, and let the
+    oysters stand until they are quite cold. They will be ready for
+    use in about twelve or twenty-four hours; if to be kept longer
+    they should be put in wide-mouthed bottles, or stone jars, and
+    well drawn down with bladder. It is very important that they
+    should be quite cold before they are put into the bottles, or
+    jars.</p>
+
+    <p><b>Salmon, To Boil.</b>&mdash;Clean it carefully, boil it
+    gently with salt and a little horse radish; take it out of the
+    water as soon as done. Let the water be warm if the fish be
+    split. If underdone it is very unwholesome. Serve with shrimp,
+    lobster, or anchovy sauce, and fennel and butter.</p>
+
+    <p><b>Salmon, To Marinate.</b>&mdash;Cut the salmon in slices;
+    take off the skin and take out the middle bone; cut each slice
+    asunder; put into a saucepan and season with salt, pepper, 6
+    cloves, a sliced onion, some whole chives, a little sweet
+    basil, parsley, and a bay leaf; then squeeze in the juice of
+    three lemons, or use vinegar. Let the salmon lie in the
+    marinate for two hours; take it out; dry with a cloth; dredge
+    with flour, and fry brown in clarified butter; then lay a clean
+    napkin in a dish; lay the slices upon it; garnish with fried
+    parsley.</p>
+
+    <p><b>Salt Cod, To Dress.</b>&mdash;Soak the cod all night in 2
+    parts water, and one part vinegar. Boil; and break into flakes
+    on the dish; pour over it boiled parsnips, beaten in a mortar,
+    and then boil up with cream, and a large piece of butter rolled
+    in a bit of flour. It may be served with egg-sauce instead of
+    parsnip, or boiled and served without flaking with the usual
+    sauce.</p>
+
+    <p>All <i>Salt Fish</i> may be done in a similar way. Pour
+    egg-sauce over it, or parsnips, boiled and beaten fine with
+    butter and cream.</p>
+
+    <p><b>How to Boil Sturgeon</b>&mdash;Water, 2 quarts; vinegar,
+    1 pint; a stick of horseradish; a little lemon-peel, salt,
+    pepper, a bay leaf. In this boil the fish; when the fish is
+    ready to leave the bones, take it up; melt 1/2 lb. of butter;
+    add an anchovy, some mace, a few shrimps, good mushroom
+    ketchup, and lemon juice; when it boils, put in the dish; serve
+    with the sauce; garnish with fried oysters, horseradish and
+    lemon.</p>
+
+    <p><b>How to Broil Sturgeon.</b>&mdash;Cut slices, rub beaten
+    eggs over them, and sprinkle them with crumbs of bread,
+    parsley, pepper and salt; wrap them in white paper, and broil
+    gently. Use for sauce, butter, anchovy and soy.</p>
+
+    <p><b>How to Dress Fresh Sturgeon.</b>&mdash;Cut slices, rub
+    egg over them, then sprinkle with crumbs of bread, parsley,
+    pepper, salt; fold them in paper, and broil gently. Sauce;
+    butter, anchovy and soy.</p>
+
+    <p><b>How to Roast Sturgeon.</b>&mdash;Put a piece of butter,
+    rolled in flour, into a stewpan with four cloves, a bunch of
+    sweet herbs, two onions, some pepper and salt, half a pint of
+    water and a glass of vinegar. Set it over the fire till hot;
+    then let it become lukewarm, and steep the fish in it an hour
+    or two. Butter a paper well, tie it round, and roast it without
+    letting the spit run through. Serve with sorrel and anchovy
+    sauce.</p>
+
+    <p><b>Trout, a-la-Genevoise</b>&mdash;Clean the fish well; put
+    it into the stewpan, adding half champagne and half sherry
+    wine. Season it with pepper, salt, an onion, a few cloves stuck
+    in it, and a small bunch of parsley and thyme; put in it a
+    crust of French bread; set it on a quick fire. When done take
+    the bread out, bruise it and thicken the sauce: add flour and a
+    little butter, and boil it up. Lay the fish on the dish, and
+    pour the sauce over it. Serve it with sliced lemon and fried
+    bread.</p>
+
+    <p><b>How to Broil Trout</b>&mdash;Wash, dry, tie it, to cause
+    it to keep its shape; melt butter, add salt, and cover the
+    trout with it. Broil it gradually in a Dutch oven, or in a
+    common oven. Cut an anchovy small, and chop some capers. Melt
+    some butter with a little flour, pepper, salt, nutmeg, and half
+    a spoonful of vinegar. Pour it over the trout and serve it
+    hot.</p>
+    <hr />
+
+    <h3>HOW TO CHOOSE<br />
+    AND COOK GAME</h3>
+
+    <p><b>How to Choose Ducks</b>&mdash;A young duck should have
+    supple feet, breast and belly hard and thick. A tame duck has
+    dusky yellow feet. They should be picked dry, and ducklings
+    scalded.</p>
+
+    <p><b>How to Roast Ducks.</b>&mdash;Carefully pick, and clean
+    the inside. Boil two or three onions in two waters; chop them
+    very small. Mix the onions with about half the quantity of sage
+    leaves, bread crumbs finely powdered, a spoonful of salt, and a
+    little cayenne paper; beat up the yolk of an egg, and rub the
+    stuffing well together. With a brisk fire roast about 35
+    minutes. Serve with gravy sauce.</p>
+
+    <p><b>How to Stew Ducks.</b>&mdash;Lard two young ducks down
+    each side the breast; dust with flour; brown before the fire;
+    put into a stewpan with a quart of water, a pint of port wine,
+    a spoonful of walnut ketchup, the same of browning, one
+    anchovy, a clove of garlick, sweet herbs and cayenne pepper.
+    Stew till they are tender, about half an hour; skim and strain,
+    and pour over the duck.</p>
+
+    <p><b>How to Hash Partridge.</b>&mdash;Cut up the partridges as
+    for eating; slice an onion into rings; roll a little butter in
+    flour; put them into the tossing pan, and shake it over the
+    fire till it boils; put in the partridge with a little port
+    wine and vinegar; and when it is thoroughly hot, lay it on the
+    dish with sippets round it; strain the sauce over the
+    partridge, and lay on the onion in rings.</p>
+
+    <p><b>How to Pot Partridge.</b>&mdash;Clean them nicely; and
+    season with mace, allspice, white pepper and salt, in fine
+    powder. Rub every part well; then lay the breast downward in a
+    pan, and pack the birds as closely as you possibly can. Put a
+    good deal of butter on them; then cover
+    <span class="pagenum"><a name="page109"
+       id="page109"></a>[pg 109]</span> <ins class="correction"
+         title="Transcribers's Note: The original text reads 'he'.">the</ins>
+         pan with a coarse flour paste and a paper over, tie it
+         close, and bake. When cold, put the birds into pots, and
+         cover with butter.</p>
+
+    <p><b>How to Roast Partridge.</b>&mdash;Roast them like a
+    turkey, and when a little under roasted, dredge them with
+    flour, and baste them with butter; let them go to table with a
+    fine froth; put gravy sauce in the dish, and bread sauce on the
+    table.</p>
+
+    <p><b>How to Stew Partridge.</b>&mdash;Truss as for roasting;
+    stuff the craws, and lard them down each side of the breast;
+    roll a lump of butter in pepper, salt and beaten mace, and put
+    them inside; sew up the vents; dredge them well and fry a light
+    brown; put them into a stewpan with a quart of good gravy, a
+    spoonful of sherry wine, the same of mushroom ketchup, a
+    teaspoonful of lemon pickle, and a little mushroom powder, one
+    anchovy, half a lemon, a sprig of sweet marjoram; cover the pan
+    close, and stew half an hour; take out, and thicken the gravy;
+    boil a little, and pour it over the partridge, and lay round
+    them artichoke buttons, boiled, and cut in quarters, and the
+    yolks of four hard eggs, if agreeable.</p>
+
+    <p><b>How to Roast Pheasant.</b>&mdash;Roast them as turkey;
+    and serve with a fine gravy (into which put a very small bit of
+    garlic) and bread sauce. When cold, they may be made into
+    excellent patties, but their flavor should not be overpowered
+    by lemon.</p>
+
+    <p><b>How to Roast Plovers.</b>&mdash;Roast the <i>green</i>
+    ones in the same way as woodcocks and quails, without drawing,
+    and serve on a toast. <i>Grey</i> plovers may be either roasted
+    or stewed with gravy, herbs and spice.</p>
+
+    <p><b>How to Fricassee Quails.</b>&mdash;Having tossed them up
+    in a sauce-pan with a little melted butter and mushrooms, put
+    in a slice of ham, well beaten, with salt, pepper, cloves and
+    savory herbs; add good gravy, and a glass of sherry; simmer
+    over a slow fire; when almost done, thicken the ragout with a
+    good cullis, (i. e. a good broth, strained, gelatined, etc.) or
+    with two or three eggs, well beaten up in a little gravy.</p>
+
+    <p><b>How to Roast Quails.</b>&mdash;Roast them without drawing
+    and serve on toast. Butter only should be eaten with them, as
+    gravy takes off the fine flavor. The thigh and the back are the
+    most esteemed.</p>
+
+    <p><b>How to Roast Rabbits.</b>&mdash;Baste them with butter,
+    and dredge them with flour; half an hour will do them at a
+    brisk fire; and if small, twenty minutes. Take the livers with
+    a bunch of parsley, boil them, and chop them very fine
+    together; melt some butter, and put half the liver and parsley
+    into the butter; pour it into the dish, and garnish the dish
+    with the other half; roast them to a fine light brown.</p>
+
+    <p><b>How to Make Rabbit Taste Like a Hare.</b>&mdash;Choose
+    one that is young, but full grown; hang it in the skin three or
+    four days; then skin it, and lay it, without washing, in a
+    seasoning of black pepper and allspice in a very fine powder, a
+    glass of port wine, and the same quantity of vinegar. Baste it
+    occasionally for 40 hours, then stuff it and roast it as a
+    hare, and with the same sauce. Do not wash off the liquor that
+    it was soaked in.</p>
+
+    <p><b>How to Roast Snipes</b>&mdash;Do not draw them. Split
+    them; flour them, and baste with butter. Toast a slice of bread
+    brown; place it in the dish under the birds for the trail to
+    drop on. When they are done enough, take up, and lay them on
+    the toast; put good gravy in the dish. Serve with butter, and
+    garnish with orange or lemon.</p>
+
+    <p><b>Snipe Pie</b>&mdash;Bone 4 snipes, and truss them. Put in
+    their inside finely chopped bacon, or other forcemeat; put them
+    in the dish with the breast downwards, and put forcemeat balls
+    around them. Add gravy made of butter, and chopped veal and
+    ham, parsley, pepper and shalots. Cover with nice puff paste;
+    close it well to keep in the gravy. When nearly done, pour in
+    more gravy, and a little sherry wine. Bake two or three
+    hours.</p>
+
+    <p><b>How to Fry Venison</b>&mdash;Cut the meat into slices,
+    and make a gravy of the bones; fry it of a light brown, and
+    keep it hot before the fire; put butter rolled in flour into
+    the pan, and stir it till thick and brown; add 1/2 lb. of loaf
+    sugar powdered, with the gravy made from the bones, and some
+    port wine. Let it be as thick as cream; squeeze in a lemon;
+    warm the venison in it; put it in the dish, and pour the sauce
+    over it.</p>
+    <hr />
+
+    <h3>HOW TO MAKE ICE CREAMS<br />
+    <br />
+    WATER-ICE AND JELLIES</h3>
+
+    <p><b>To Mold Ices</b>&mdash;Fill your mold as quickly as
+    possible with the frozen cream, wrap it up in paper, and bury
+    it in ice and salt, and let it remain for an hour or more to
+    harden. For dishing, have the dish ready, dip the mold in hot
+    water for an instant, wipe it, take off the top and bottom
+    covers, and turn it into the dish. This must be done
+    expeditiously. In molding ices, it is advisable not to have the
+    cream too stifly frozen before putting it into the mold.</p>
+
+    <p><b>Ice Cream</b>&mdash;Take two quarts milk, one pint cream,
+    three eggs beaten very light, and two teaspoons of arrowroot;
+    boil in one-half pint milk, strain eggs, arrow-root, and flavor
+    to suit, then freeze.</p>
+
+    <p><b>Ginger Ice Cream</b>&mdash;Bruise six ounces of the best
+    preserved ginger in a mortar; add the juice of one lemon, half
+    a pound of sugar, one pint of cream. Mix well; strain through a
+    hair sieve; freeze. One quart.</p>
+
+    <p><b>Italian Ice Cream</b>&mdash;Rasp two lemons on some
+    sugar, which, with their juice, add to one pint of cream, one
+    glass of brandy, half a pound of sugar; freeze. One quart.</p>
+
+    <p><b>Lemon Ice Cream</b>&mdash;Take one pint of cream, rasp
+    two lemons on sugar; squeeze them, and add the juice with half
+    a pound of sugar. Mix; freeze. One quart.</p>
+
+    <p><b>Pine-Apple Ice Cream</b>&mdash;Take one pound of
+    pineapple, when peeled, bruise it in a marble mortar, pass it
+    through a hair sieve, add three-quarters of a pound of powdered
+    sugar, and one pint of cream. Freeze.</p>
+
+    <p><b>Raspberry and Currant Ice Cream</b>&mdash;Take one pound
+    of raspberries, half a pound of red currants, three-quarters of
+    a pound of sugar, and one pint of cream. Strain, color and
+    freeze. One quart.</p>
+
+    <p><b>Strawberry Ice Cream</b>&mdash;Take two pounds of fresh
+    strawberries, carefully picked, and, with a wooden spoon, rub
+    them through a hair sieve, and about half a pound of powdered
+    sugar, and the juice of one lemon; color with a few drops of
+    prepared cochineal; cream, one pint; then freeze. This will
+    make a reputed quart. When fresh strawberries are not in season
+    take strawberry jam, the juice of two lemons, cream, to one
+    quart. Color, strain, and freeze. Milk may be substituted for
+    cream, and makes good ices. If too much sugar is used, the ices
+    will prove watery, or, perhaps not freeze at all.</p>
+
+    <p><b>Vanilla Ice Cream</b>&mdash;Pound one stick of vanilla,
+    or sufficient to flavor it to palate, in a mortar, with half a
+    pound of sugar; strain through a sieve upon the yolks of two
+    eggs, put it into a stewpan, with half a pint of milk; simmer
+    over a slow fire, stirring all the time, the same as custard;
+    when cool add one pint of cream and the juice of one lemon;
+    freeze. One quart.</p><span class="pagenum"><a name="page110"
+       id="page110"></a>[pg 110]</span>
+
+    <p><b>Cherry Water-Ice</b>&mdash;One lb. cherries, bruised in a
+    mortar with the stones; add the juice of two lemons, half a
+    pint of water, one pint of clarified sugar, one glass of
+    noyeau, and a little color; strain; freeze. One quart.</p>
+
+    <p><b>Lemon Water-Ice.</b>&mdash;Take two lemons, and rasp them
+    on sugar, the juice of six lemons, the juice of one orange, one
+    pint of clarified sugar, and half a pint of water. Mix; strain
+    through a hair sieve; freeze. One quart.</p>
+
+    <p><b>Melon Water-Ice.</b>&mdash;Half a lb. of ripe melon
+    pounded in a mortar, two ounces of orange-flower water, the
+    juice of two lemons, half a pint of water and one pint of
+    clarified sugar; strain; freeze. One quart.</p>
+
+    <p><b>Strawberry or Raspberry Water-Ice.</b>&mdash;One pound of
+    scarlet strawberries or raspberries, half a pound currants,
+    half a pint of water, one pint of clarified sugar, and a little
+    color; strain and freeze. One quart.</p>
+
+    <p><b>Apple Jelly.</b>&mdash;Cut the apples and boil in water
+    to cover, boil down, then strain, and take a pound of sugar to
+    a pint of juice, then boil fifteen minutes hard.</p>
+
+    <p><b>Apple Jelly.</b>&mdash;Cut off all spots and decayed
+    places on the apples; quarter them, but do not pare or core
+    them; put in the peel of as many lemons as you like, about two
+    to six or eight dozen of the apples; fill the preserving-pan,
+    and cover the fruit with spring water; boil them till they are
+    in pulp, then pour them into a jelly-bag; let them strain all
+    night, do not squeeze them. To every pint of juice put one
+    pound of white sugar; put in the juice of the lemons you had
+    before pared, but strain it through muslin. You may also put in
+    about a teaspoonful of essense of lemon; let it boil for at
+    least twenty minutes; it will look redder than at first; skim
+    it well at the time. Put it either in shapes or pots, and cover
+    it the next day. It ought to be quite stiff and very clear.</p>
+
+    <p><b>Apple Jelly.</b>&mdash;Prepare twenty golden pippins;
+    boil them in a pint and a half of water from the spring till
+    quite tender; then strain the liquor through a colander. To
+    every pint put a pound of fine sugar; add cinnamon, grated
+    orange or lemon; then boil to a jelly.</p>
+
+    <p><b>Another.</b>&mdash;Prepare apples as before, by boiling
+    and straining; have ready half an ounce of isinglass boiled in
+    half a pint of water to a jelly; put this to the apple-water
+    and apple, as strained through a coarse sieve; add sugar, a
+    little lemon-juice and peel; boil all together, and put into a
+    dish. Take out the peel.</p>
+
+    <p><b>Calf's Foot Lemon Jelly</b>&mdash;Boil four quarts of
+    water with three calf's feet, or two cow heels, till half
+    wasted; take the jelly from the fat and sediment, mix with it
+    the juice of a Seville orange and twelve lemons, the peels of
+    three ditto, the whites and shells of twelve eggs, sugar to
+    taste, a pint of raisin wine, 1 oz. of coriander seeds, 1/4 oz.
+    of allspice, a bit of cinnamon, and six cloves, all bruised,
+    after having mixed them cold. The jelly should boil fifteen
+    minutes without stirring; then clear it through a flannel
+    bag.</p>
+
+    <p><b>Cherry Jelly.</b>&mdash;Cherries, 5 lbs.; stone them; red
+    currants, 2 lbs.; strain them, that the liquor may be clear;
+    add 2 lbs. of sifted loaf sugar, and 2 ozs. of isinglass.</p>
+
+    <p><b>Chocolate Caramel</b>&mdash;One pint milk, half pound
+    butter, half pound Cadbury's chocolate, three pounds sugar, two
+    spoons vanilla. Boil slowly until brittle.</p>
+
+    <p><b>Currant Jelly, Red or Black</b>&mdash;Strip the fruit,
+    and in a stone jar stew them in a saucepan of water or on the
+    fire; strain off the liquor, and to every pint weigh 1 lb. of
+    loaf sugar; put the latter in large lumps into it, in a stone
+    or China vessel, till nearly dissolved; then put it into a
+    pre-serving-pan; simmer and skim. When it will jelly on a plate
+    put it in small jars or glasses.</p>
+
+    <p><b>Green Gooseberry Jelly</b>&mdash;Place the berries in hot
+    water on a slow fire till they rise to the surface; take off;
+    cool with a little water, add also a little vinegar and salt to
+    green them. In two hours drain, and put them in cold water a
+    minute; drain, and mix with an equal weight of sugar; boil
+    slowly 20 minutes; sieve, and put into glasses.</p>
+
+    <p><b>Iceland Moss Jelly</b>&mdash;Moss, 1/2 to 1 oz.; water, 1
+    quart. Simmer down to 1/2 pint. Add fine sugar and a little
+    lemon juice. It may be improved with 1/4 ounce of isinglass.
+    The moss should first be steeped in cold water an hour or
+    two.</p>
+
+    <p><b>Isinglass Jelly</b>&mdash;Boil one ounce of isinglass in
+    a quart of water, with 1/4 ounce of Jamaica pepper-corns or
+    cloves, and a crust of bread, till reduced to a pint. Add
+    sugar. It keeps well, and may be taken in wine and water, milk,
+    tea, soup, etc.</p>
+
+    <p><b>Lemon Jelly Cake</b>&mdash;Take four eggs, one cup sugar,
+    butter the size of an egg, one and a half cups flour, half cup
+    sweet milk, two teaspoons of baking powder. Jelly.&mdash;One
+    grated lemon, one grated apple, one egg, one cup sugar, beat
+    all together, put in a tin and stir till boils.</p>
+
+    <p><b>Lemon Jelly</b>&mdash;Take one and a half packages of
+    gelatine, one pint cold water, soak two hours, then add two
+    teacups sugar, one pint boiling water; stir all together, add
+    the juice of two lemons or one wineglass wine, strain through a
+    cloth, and put in a mold.</p>
+
+    <p><b>Orange Jelly</b>&mdash;It may be made the same as lemon
+    jelly, which see. Grate the rind of two Seville and of two
+    China oranges, and two lemons; squeeze the juice of three of
+    each, and strain, and add to the juice a quarter of a pound of
+    lump sugar, a quarter of a pint of water, and boil till it
+    almost candies. Have ready a quart of isinglass jelly made with
+    two ounces; put to it the syrup, boil it once up; strain off
+    the jelly, and let it stand to settle as above, before it is
+    put into the mold.</p>
+
+    <p><b>Quince Jelly</b>&mdash;Cut in pieces a sufficient
+    quantity of quinces; draw off the juice by boiling them in
+    water, in which they ought only to swim, no more. When fully
+    done drain, and have ready clarified sugar, of which put one
+    spoonful to two of the juice; bring the sugar to the
+    <i>souffle</i>; add the juice, and finish. When it drops from
+    the skimmer it is enough; take it off, and pot it.</p>
+
+    <p><b>Jelly of Siberian Crabs</b>&mdash;Take off the stalks,
+    weigh and wash the crabs. To each one and a half pounds, add
+    one pint of water. Boil them gently until broken, but do not
+    allow them to fall to a pulp. Pour the whole through a
+    jelly-bag, and when the juice is quite transparent weigh it;
+    put it into a clean preserving-pan, boil it quickly for ten
+    minutes, then add ten ounces of fine sugar to each pound of
+    juice; boil it from twelve to fifteen minutes, skim it very
+    clean, and pour into molds.</p>
+
+    <p><b>Siberian Crab-Apple Jelly</b>&mdash;Mash the crab apples,
+    take off steins and heads, put in pot, cover with water, let
+    them boil to a pulp, then turn them in a flannel bag, and leave
+    all night to strain, then add one pound of sugar to a pint of
+    juice, boil ten to fifteen minutes, skim and put in jelly
+    glasses.</p>
+
+    <p><b>Siberian Crab Jelly</b>&mdash;Fill a large flannel bag
+    with crabs. Put the bag in a preserving-pan of spring water,
+    and boil for about seven hours; then take out the bag, and fill
+    it so that all the syrup can run through, and the water that
+    remains in the pan; and to each pint of syrup add one pound of
+    loaf sugar, and boil for about an hour, and it will be a clear,
+    bright red jelly.</p>
+    <hr />
+
+    <p>Telegraph wires have to be renewed every five or seven
+    years. The Western Union Telegraph Company exchange about one
+    thousand tons of old wire for new every year. The new wire
+    costs from seven to eight cents per pound, and for the old
+    about one-eighth of a cent a pound is
+    allowed.</p><span class="pagenum"><a name="page111"
+       id="page111"></a>[pg 111]</span>
+    <hr />
+
+    <h3>HOW TO SELECT<br />
+    AND COOK MEATS</h3>
+
+    <p><b>How to Dress Bacon and Beans</b>&mdash;When you dress
+    beans and bacon, boil the bacon by itself, and the beans by
+    themselves, for the bacon will spoil the color of the beans.
+    Always throw some salt into the water and some parsley nicely
+    picked. When the beans are done enough, which you will know by
+    their being tender, throw them into a colander to drain. Take
+    up the bacon and skin it; throw some raspings of the bread over
+    the top, and if you have a salamander, make it red hot, and
+    hold it over it to brown the top of the bacon; if you have not
+    one, set it before the fire to brown. Lay the beans in the
+    dish, and the bacon in the middle on the top, and send them to
+    table, with butter in a tureen.</p>
+
+    <p><b>Corned Beef</b>&mdash;Make the following pickle: Water, 2
+    gallons; salt, 2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.;
+    saltpetre, 1-1/2 ozs.; pearlash, 1/4 oz. Boil all together;
+    skim, and pour the pickle on about 25 lbs. of beef. Let it stay
+    in a few days. Boil in plenty of water when cooked to remove
+    the salt, and eat with it plenty of vegetables. It is nice to
+    eat cold, and makes excellent sandwiches.</p>
+
+    <p><b>Rolled Beef</b>&mdash;Hang three ribs three or four days;
+    take out the bones from the whole length, sprinkle it with
+    salt, roll the meat tight and roast it. Nothing can look nicer.
+    The above done with spices, etc., and baked as hunters' beef is
+    excellent.</p>
+
+    <p><b>Beef, Rolled to equal Hare</b>&mdash;Take the inside of a
+    large sirloin, soak it in a glass of port wine and a glass of
+    vinegar mixed, for forty-eight hours; have ready a very fine
+    stuffing, and bind it up tight. Roast it on a hanging spit; and
+    baste it with a glass of port wine, the same quantity of
+    vinegar, and a teaspoonful of pounded allspice. Larding it
+    improves the look and flavor; serve with a rich gravy in the
+    dish; currant-jelly and melted butter in tureens.</p>
+
+    <p><b>Round of Beef</b>&mdash;Should be carefully salted and
+    wet with the pickle for eight or ten days. The bone should be
+    cut out first, and the beef skewered and tied up to make it
+    quite round. It may be stuffed with parsley, if approved, in
+    which case the holes to admit the parsley must be made with a
+    sharp pointed knife, and the parsley coarsely cut and stuffed
+    in tight. As soon as it boils, it should be skimmed: and
+    afterwards kept boiling very gently.</p>
+
+    <p><b>Beef Steak, Stewed</b>&mdash;Peel and chop two Spanish
+    onions, cut into small parts four pickled walnuts, and put them
+    at the bottom of a stewpan; add a teacupful of mushroom
+    ketchup, two teaspoonfuls of walnut ditto, one of shalot, one
+    of Chile vinegar, and a lump of butter. Let the rump-steak be
+    cut about three-quarters of an inch thick, and beat it flat
+    with a rolling-pin, place the meat on the top of the onions,
+    etc., let it stew for one hour and a half, turning it every
+    twenty minutes. Ten minutes before serving up, throw a dozen
+    oysters with the liquor strained.</p>
+
+    <p><b>Beef Steak and Oyster Sauce</b>&mdash;Select a good,
+    tender rump-steak, about an inch thick, and broil it carefully.
+    Nothing but experience and attention will serve in broiling a
+    steaks; one thing, however, is always to be remembered, never
+    malt or season broiled meat until cooked. Have the gridiron
+    clean and hot, grease it with either butter, or good lard,
+    before laying on the meat, to prevent its sticking or marking
+    the meat; have clear, bright coals, and turn it frequently.
+    When cooked, cover tightly, and have ready nicely stewed
+    oysters; then lay the steak in a hot dish and pour over some of
+    the oysters. Serve the rest in a tureen. Twenty-five oysters
+    will make a nice sauce for a steak.</p>
+
+    <p><b>Fricassee of Cold Roast Beef</b>&mdash;Cut the beef into
+    very thin slices; shred a handful of parsley very small, cut an
+    onion into quarters, and put all together into a stewpan, with
+    a piece of butter, and some strong broth; season with salt and
+    pepper, and simmer very gently a quarter of an hour; then mix
+    into it the yolks of two eggs, a glass of port wine, and a
+    spoonful of vinegar; stir it quickly, rub the dish with shalot,
+    and turn the fricassee into it.</p>
+
+    <p><b>Brawn</b>&mdash;Clean a pig's head, and rub it over with
+    salt and a little saltpetre, and let it lie two or three days;
+    then boil it until the bones will leave the meat; season with
+    salt and pepper, and lay the meat hot in a mold, and press and
+    weigh it down for a few hours. Boil another hour, covering. Be
+    sure and cut the tongue, and lay the slices in the middle, as
+    it much improves the flavor.</p>
+
+    <p><b>Calf's Liver and Bacon</b>&mdash;Cut the liver into
+    slices, and fry it first, then the bacon; lay the liver in the
+    dish, and the bacon upon it; serve it up with gravy, made in
+    the pan with boiling water, thickened with flour and butter,
+    and lemon juice; and, if agreeable, a little parsley and onion
+    may be chopped into it, or a little boiled parsley strewed over
+    the liver. Garnish with slices of lemon.</p>
+
+    <p><b>Nice Form of Cold Meats</b>&mdash;Remains of boiled ham,
+    mutton, roast beef, etc., are good chopped fine with hard
+    boiled eggs, two heads of lettuce, a bit of onion, and seasoned
+    with mustard, oil, vinegar, and, if needed, more salt. Fix it
+    smoothly in a salad dish, and adorn the edges with sprigs of
+    parsley or leaves of curled lettuce. Keep by the ice or in a
+    cool place until wanted.</p>
+
+    <p><b>Fried Ham and Eggs</b>&mdash;Cut thin slices, place in
+    the pan, and fry carefully. Do not burn. When done break the
+    eggs into the fat; pepper slightly; keep them whole; do not
+    turn them.</p>
+
+    <p>Ham Rushers may be served with spinach and poached eggs.</p>
+
+    <p><b>To Cook Ham</b>&mdash;Scrape it clean. Do not put into
+    cold nor boiling water. Let the water become warm; then put the
+    ham in. Simmer or boil lightly for five or six hours; take out,
+    and shave the rind off. Rub granulated sugar into the whole
+    surface of the ham, so long as it can be made to receive it.
+    Place the ham in a baking-dish with a bottle of champagne or
+    prime cider. Baste occasionally with the juice, and let it bake
+    an hour in a gentle heat.</p>
+
+    <p>A slice from a nicely cured ham thus cooked is enough to
+    animate the ribs of death.</p>
+
+    <p>Or, having taken off the rind, strew bread crumbs or
+    raspings over it, so as to cover it; set it before the fire, or
+    in the oven till the bread is crisp and brown. Garnish with
+    carrots, parsley, etc. The water should simmer all the time,
+    and never boil fast.</p>
+
+    <p><b>Ham and Chicken, in Jelly</b>&mdash;This is a nice dish
+    for supper or luncheon. Make with a small knuckle of veal some
+    good white stock. When cold, skim and strain it; melt it, and
+    put a quart of it into a saucepan with the well beaten whites
+    of three eggs; a dessert-spoonful of Chili, or a tablespoonful
+    of tarragon vinegar, and a little salt. Beat the mixture well
+    with a fork till it boils; let it simmer till it is reduced to
+    a little more than a pint; strain it; put half of it into a
+    mold; let it nearly set. Cut the meat of a roast chicken into
+    small thin pieces; arrange it in the jelly with some neat
+    little slices of cold boiled ham, and sprinkle chopped parsley
+    between the slices. When it has got quite cold, pour in the
+    remainder of the jelly, and stand the mold in cold water, or in
+    a cool place, so that it
+    <span class="pagenum"><a name="page112"
+       id="page112"></a>[pg 112]</span> sets speedily. Dip the mold
+       in boiling water to turn it out. Do not let it remain in the
+       water more than a minute, or it will spoil the appearance of
+       the dish. Garnish with a wreath of parsley.</p>
+
+    <p><b>Leg of Lamb</b>&mdash;Should be boiled in a cloth to look
+    as white as possible. The loin fried in steaks and served
+    round, garnished with dried or fried parsley; spinach to eat
+    with it; or dressed separately or roasted.</p>
+
+    <p><b>Loin Of Mutton</b>&mdash;Take off the skin, separate the
+    joints with the chopper; if a large size, cut the chine-bone
+    with a saw, so as to allow it to be carved in smaller pieces;
+    run a small spit from one extremity to the other, and affix it
+    to a larger spit, and roast it like the haunch. A loin weighing
+    six pounds will take one hour to roast.</p>
+
+    <p><b>Observations on Heat</b>&mdash;In all kinds of
+    provisions, the best of the kind goes the farthest; it cuts out
+    with most advantage, and affords most nourishment. Round of
+    beef, fillet of veal, and leg of mutton, are joints of higher
+    price; but as they have more solid meat, they deserve the
+    preference. But those joints which are inferior may be dressed
+    as palatably.</p>
+
+    <p>In loins of meat, the long pipe that runs by the bone should
+    be taken out, as it is apt to taint; as also the kernels of
+    beef. Do not purchase joints bruised by the blows of
+    drovers.</p>
+
+    <p>Save shank bones of mutton to enrich gravies or soups.</p>
+
+    <p>When sirloins of beef, or loins of veal or mutton, come in,
+    part of the suet may be cut off for puddings, or to
+    clarify.</p>
+
+    <p>Dripping will baste anything as well as butter; except fowls
+    and game; and for kitchen pies, nothing else should be
+    used.</p>
+
+    <p>The fat of a neck or loin of mutton makes a far lighter
+    pudding than suet.</p>
+
+    <p>Frosted meat and vegetables should be soaked in <i>cold
+    water</i> two or three hours before using.</p>
+
+    <p>If the weather permit, meat eats much better for hanging two
+    or three days before it is salted.</p>
+
+    <p>Roast-beef bones, or shank bones of ham, make fine
+    peas-soup; and should be boiled with the peas the day before
+    eaten, that the fat may be taken off.</p>
+
+    <p><b>Boiled Leg of Mutton</b>&mdash;Soak well for an hour or
+    two in salt and water; do not use much salt; wipe well and boil
+    in a floured cloth. Boil from two hours to two hours and a
+    half. Serve with caper sauce, potatoes, mashed turnips, greens,
+    oyster sauce, etc.</p>
+
+    <p>To preserve the gravy in the leg, do not put it in the water
+    till it boils; for the sudden contact with water causes a
+    slight film over the surface, which prevents the escape of the
+    gravy, which is abundant when carved.</p>
+
+    <p><b>How to Hash Mutton.</b>&mdash;Cut thin slices of dressed
+    mutton, fat and lean; flour them; have ready a little onion
+    boiled in two or three spoonfuls of water; add to it a little
+    gravy and the meat seasoned, and make it hot, but not to boil.
+    Serve in a covered dish. Instead of onion, a clove, a spoonful
+    of current jelly, and half a glass of port wine will give an
+    agreeable flavor of venison, if the meat be fine.</p>
+
+    <p>Pickled cucumber, or walnut cut small, warm in it for
+    change.</p>
+
+    <p><b>How to Prepare Pig's Cheek for Boiling.</b>&mdash;Cut off
+    the snout, and clean the head; divide it, and take out the eyes
+    and the brains; sprinkle the head with salt, and let it drain
+    24 hours. Salt it with common salt and saltpetre; let it lie
+    nine days if to be dressed without stewing with peas, but less
+    if to be dressed with peas, and it must be washed first, and
+    then simmer till all is tender.</p>
+
+    <p><b>Pig's Feet and Ears.</b>&mdash;Clean carefully, and soak
+    some hours, and boil them tender; then take them out; boil some
+    vinegar and a little salt with some of the water, and when cold
+    put it over them. When they are to be dressed, dry them, cut
+    the feet in two, and slice the ears; fry, and serve with
+    butter, mustard and vinegar. They may be either done in batter,
+    or only floured.</p>
+
+    <p><b>Pork, Loin Of.</b>&mdash;Score it, and joint it, that the
+    chops may separate easily; and then roast it as a loin of
+    mutton. Or, put it into sufficient water to cover it; simmer
+    till almost enough; then peel off the skin, and coat it with
+    yolk of egg and bread crumbs, and roast for 15 or 20 minutes,
+    till it is done enough.</p>
+
+    <p><b>How to Pickle Pork.</b>&mdash;Cut the pork in such pieces
+    as will lie in the pickling tub; rub each piece with saltpetre;
+    then take one part bay salt, and two parts common salt, and rub
+    each piece well; lay them close in the tub, and throw salt over
+    them.</p>
+
+    <p>Some use a little sal prunnella, and a little sugar.</p>
+
+    <p><b>Pork Pie, to Eat Cold.</b>&mdash;Raise a common boiled
+    crust into either a round or oval form, which you choose, have
+    ready the trimmings and small bits of pork cut off a sweet
+    bone, when the hog is killed, beat it with a rolling-pin,
+    season with pepper and salt, and keep the fat and lean
+    separate, put it in layers quite close to the top, lay on the
+    lid, cut the edge smooth, round, and pinch it; bake in a
+    slow-soaking oven, as the meat is very solid. Observe, put no
+    bone or water in the pork pie; the outside pieces will be hard
+    if they are not cut small and pressed close.</p>
+
+    <p><b>How to Roast a Leg of Pork.</b>&mdash;Choose a small leg
+    of fine young pork; cut a slit in the knuckle with a sharp
+    knife; and fill the space with sage and onion chopped, and a
+    little pepper and salt. When half done, score the skin in
+    slices, but don't cut deeper than the outer rind.</p>
+
+    <p>Apple sauce and potatoes should be served to eat with
+    it.</p>
+
+    <p><b>Pork, Rolled Neck of.</b>&mdash;Bone it; put a forcemeat
+    of chopped sage, a very few crumbs of bread, salt, pepper and
+    two or three berries of allspice over the inside; then roll the
+    meat as tight as you can, and roast it slowly, and at a good
+    distance at first.</p>
+
+    <p><b>Chine of Pork.</b>&mdash;Salt three days before cooking.
+    Wash it well; score the skin, and roast with sage and onions
+    finely shred. Serve with apple sauce.&mdash;The chine is often
+    sent to the table boiled.</p>
+
+    <p><b>How to Collar Pork.</b>&mdash;Bone a breast or spring of
+    pork; season it with plenty of thyme, parsley and sage; roll it
+    hard; put in a cloth, tie both ends, and boil it; then press
+    it; when cold, take it out of the cloth, and keep it in its own
+    liquor.</p>
+
+    <p><b>Pork as Lamb.</b>&mdash;Kill a young pig of four or five
+    months old: cut up the forequarter for roasting as you do lamb,
+    and truss the shank close. The other parts will make delicate
+    pickled pork; or steaks, pies, etc.</p>
+
+    <p><b>Pork Sausages.</b>&mdash;Take 6 lbs. of young pork, free
+    from gristle, or fat; cut small and beat fine in a mortar. Chop
+    6 lbs. of beef suet very fine; pick off the leaves of a
+    hand-full of sage, and shred it fine; spread the meat on a
+    clean dresser, and shake the sage over the meat; shred the rind
+    of a lemon very fine, and throw it, with sweet herbs, on the
+    meat; grate two nutmegs, to which put a spoonful of pepper, and
+    a large spoonful of salt: throw the suet over, and mix all well
+    together. Put it down close in the pot; and when you use it,
+    roll it up with as much egg as will make it roll smooth.</p>
+
+    <p><b>Sausage Rolls.</b>&mdash;One pound of flour, half a pound
+    of the best lard, quarter of a pound of butter, and the yolks
+    of three eggs well beaten. Put the flour into a dish, make a
+    hole in the middle of it, and rub in about one ounce of the
+    lard, then the yolks of the eggs, and enough water to mix the
+    whole into a smooth paste. Roll it out about an
+    <span class="pagenum"><a name="page113"
+       id="page113"></a>[pg 113]</span> inch thick; flour your
+       paste and board. Put the butter and lard in a lump into the
+       paste, sprinkle it with flour, and turn the paste over it;
+       beat it with a rolling-pin until you have got it flat enough
+       to roll; roll it lightly until very thin; then divide your
+       meat and put it into two layers of paste, and pinch the
+       ends. Sausage rolls are now usually made small. Two pounds
+       of sausage meat will be required for this quantity of paste,
+       and it will make about two and a half dozen of rolls. Whites
+       of the eggs should be beaten a little, and brushed over the
+       rolls to glaze them. They will require from twenty minutes
+       to half an hour to bake, and should be served on a dish
+       covered with a neatly-folded napkin.</p>
+
+    <p><b>Spiced Beef.</b>&mdash;Take a round of an ox; or young
+    heifer, from 20 to 40 lbs. Cut it neatly, so that the thin
+    flank end can wrap nearly round. Take from 2 to 4 ounces
+    salpetre, and 1 ounce of coarse sugar, and two handfuls of
+    common salt. Mix them well together and rub it all over. The
+    next day salt it well as for boiling. Let it lie from two to
+    three weeks, turning it every two or three days. Take out of
+    the pickle, and wipe it dry. Then take cloves, mace, well
+    powdered, a spoonful of gravy, and rub it well into the beef.
+    Roll it up as tightly as possible; skewer it, and tie it up
+    tight. Pour in the liquor till the meat is quite saturated, in
+    which state it must be kept.</p>
+
+    <p><b>Stewed Beef.</b>&mdash;Take five pounds of buttock, place
+    it in a deep dish; half a pint of white wine vinegar, three bay
+    leaves, two or three cloves, salt and pepper; turn it over
+    twice the first day, and every morning after for a week or ten
+    days. Boil half a pound or a quarter of a pound of butter, and
+    throw in two onions, chopped very small, four cloves, and some
+    pepper-corns; stew five hours till tender and a nice light
+    brown.</p>
+
+    <p><b>How to Boil Tongue.</b>&mdash;If the tongue be a dry one,
+    steep in water all night. Boil it three hours. If you prefer it
+    hot, stick it with cloves. Clear off the scum, and add savory
+    herbs when it has boiled two hours; but this is optional. Rub
+    it over with the yolk of an egg; strew over it bread crumbs;
+    baste it with butter; set it before the fire till it is of a
+    light brown. When you dish it up, pour a little brown gravy, or
+    port wine sauce mixed the same way as for venison. Lay slices
+    of currant jelly around it.</p>
+
+    <p><b>How to Fricassee Tripe.</b>&mdash;Cut into small square
+    pieces. Put them into the stewpan with as much sherry as will
+    cover them, with pepper, ginger, a blade of mace, sweet herbs
+    and an onion. Stew 15 minutes. Take out the herbs and onion,
+    and put in a little shred of parsley, the juice of a small
+    lemon, half an anchovy cut small, a gill of cream and a little
+    butter, or yolk of an egg. Garnish with lemon.</p>
+
+    <p><b>How to Fry Tripe.</b>&mdash;Cut the tripe into small
+    square pieces; dip them in yolks of eggs, and fry them in good
+    dripping, till nicely brown; take out and drain, and serve with
+    plain melted butter.</p>
+
+    <p><b>Veal Cutlets, Maintenon.</b>&mdash;Cut slices about three
+    quarters of an inch thick, beat them with a rolling-pin, and
+    wet them on both sides with egg; dip them into a seasoning of
+    bread crumbs, parsley, thyme, knotted marjoram, pepper, salt
+    and a little nutmeg grated; then put them in papers folded
+    over, and broil them; and serve with a boat of melted butter,
+    with a little mushroom ketchup.</p>
+
+    <p><b>Veal Cutlets.</b>&mdash;Another way.&mdash;Prepare as
+    above, and fry them; lay into a dish, and keep them hot; dredge
+    a little flour, and put a bit of butter into the pan; brown it,
+    then pour some boiling water into it and boil quickly; season
+    with pepper, salt and ketchup and pour over them.</p>
+
+    <p><b>Another Way.</b>&mdash;Prepare as before, and dress the
+    cutlets in a dutch oven; pour over them melted butter and
+    mushrooms.</p>
+
+    <p><b>Fillet Of Veal.</b>&mdash;Veal requires a good, bright
+    fire for roasting. Before cooking, stuff with a force-meat,
+    composed of 2 ozs. of finely-powdered bread crumbs, half a
+    lemon-peel chopped fine, half a teaspoonful of salt, and the
+    same quantity of mixed mace and cayenne pepper, powdered
+    parsley, and some sweet herbs; break an egg, and mix all well
+    together. Baste your joint with fresh butter, and send it to
+    table well browned. A nice bit of bacon should be served with
+    the fillet of veal, unless ham is provided.</p>
+
+    <p><b>Veal Patties.</b>&mdash;Mince some veal that is not quite
+    done with a little parsley, lemon-peel, a scrape of nutmeg, and
+    a bit of salt; add a little cream and gravy just to moisten the
+    meat; and add a little ham. Do not warm it till the patties are
+    baked.</p>
+
+    <p><b>Veal Pie.</b>&mdash;Take some of the middle, or scrag, of
+    a small neck; season it; and either put to it, or not, a few
+    slices of lean bacon or ham. If it is wanted of a high relish,
+    add mace, cayenne, and nutmeg, to the salt and pepper; and also
+    force-meat and eggs; and if you choose, add truffles, morels,
+    mushrooms, sweet-bread, cut into small bits, and cocks'-combs
+    blanched, if liked. Have a rich gravy ready, to pour in after
+    baking. It will be very good without any of the latter
+    additions.</p>
+
+    <p><b>Common Veal Pie.</b>&mdash;Cut a breast of veal into
+    pieces; season with pepper and salt, and lay them in the dish.
+    Boil hard six or eight yolks of eggs, and put them into
+    different places in the pie; pour in as much water as will
+    nearly fill the dish; put on the lid, and bake. <i>Lamb Pie</i>
+    may be done this way.</p>
+
+    <p><b>Stewed Veal.</b>&mdash;Cut the veal as for small cutlets;
+    put into the bottom of a pie-dish a layer of the veal, and
+    sprinkle it with some finely-rubbed sweet basil and chopped
+    parsley, the grated rind of one lemon with the juice, half a
+    nut-meg, grated, a little salt and pepper; and cut into very
+    small <ins class="correction"
+    title="Transcribers's Note: The original text reads 'peices'.">
+    pieces</ins> a large spoonful of butter; then another layer of
+    slices of veal, with exactly the same seasoning as before; and
+     over this pour one pint of Lisbon wine and half a pint of
+     cold water; then cover it over very thickly with grated
+     stale bread; put this in the oven and bake slowly for
+     three-quarters of an hour, and brown it. Serve it in a
+     pie-dish hot.</p>
+
+    <p><b>Breast of Veal Stuffed</b>&mdash;Cut off the gristle of a
+    breast of veal, and raise the meat off the bones, then lay a
+    good force-meat, made of pounded veal, some sausage-meat,
+    parsley, and a few shalots chopped very fine, and well seasoned
+    with pepper, salt, and nutmeg; then roll the veal tightly, and
+    sew it with fine twine to keep it in shape, and prevent the
+    force-meat escaping; lay some slices of fat bacon in a
+    stew-pan, and put the veal roll on it; add some stock, pepper,
+    salt, and a bunch of sweet herbs; let it stew three hours, then
+    cut carefully out the twine, strain the sauce after skimming it
+    well, thicken it with brown flour; let it boil up once, and
+    pour it over the veal garnish with slices of lemon, each cut in
+    four. A fillet of veal first stuffed with force-meat can be
+    dressed in the same manner, but is must first be roasted, so as
+    to brown it a good color; and force-meat balls, highly
+    seasoned, should be served round the veal.</p>
+    <hr />
+
+    <h3>HOW TO MAKE PIES<br />
+     OF VARIOUS KINDS</h3>
+
+    <p><b>Beef-Steak Pie</b>&mdash;Prepare the steaks as stated
+    under <i>Beefsteaks</i>, and when seasoned and rolled with fat
+    in each, <span class="pagenum"><a name="page114"
+       id="page114"></a>[pg 114]</span> put them in a dish with
+       puff paste round the edges; put a little water in the dish,
+       and cover it with a good crust.</p>
+
+    <p><b>Chicken Pie</b>&mdash;Cut the chicken in pieces, and boil
+    nearly tender. Make a rich crust with an egg or two to make it
+    light and puffy. Season the chicken and slices of ham with
+    pepper, salt, mace, nutmeg, and cayenne. Put them in layers,
+    first the ham, chicken, force-meat balls, and hard eggs in
+    layers. Make a gravy of knuckle of veal, mutton bones, seasoned
+    with herbs, onions, pepper, etc. Pour it over the contents of
+    the pie, and cover with paste. Bake an hour.</p>
+
+    <p><b>Cocoanut Pie</b>&mdash;Take a teacup of cocoanut, put it
+    into a coffee-cup, fill it up with sweet milk, and let it soak
+    a few hours. When ready to bake the pie, take two
+    tablespoonfuls of flour, mix with milk, and stir in
+    three-fourths of a cup of milk (or water); place on the stove,
+    and stir until it thickens. Add butter the size of a walnut,
+    while warm. When cool, add a little salt, two eggs, saving out
+    the white of one for the top. Sweeten to taste. Add the
+    cocoanut, beating well. Fill the crust and bake. When done,
+    have the extra white beaten ready to spread over the top.
+    Return to the oven and brown lightly.</p>
+
+    <p><b>Cream Pie</b>&mdash;Take eight eggs, eight ounces pounded
+    sugar, eight ounces flour, put all together into a stew-pan
+    with two glasses of milk, stir until it boils, then add quarter
+    pound of butter, and quarter pound of almonds, chopped fine;
+    mix well together, make paste, roll it out half an inch thick,
+    cut out a piece the size of a teaplate, put in a baking tin,
+    spread out on it the cream, and lay strips of paste across each
+    way and a plain broad piece around the edge, egg and sugar the
+    top and bake in a quick oven.</p>
+
+    <p><b>Fish Pie</b>&mdash;Pike, perch and carp may be made into
+    very savory pies if cut into fillets, seasoned and baked in
+    paste, sauce made of veal broth, or cream put in before
+    baking.</p>
+
+    <p><b>Game Pie</b>&mdash;Divide the birds, if large, into
+    pieces or joints. They may be pheasants, partridges, etc. Add a
+    little bacon or ham. Season well. Cover with puff paste, and
+    bake carefully. Pour into the pie half a cupful of melted
+    butter, the juice of a lemon, and a glass of sherry, when
+    rather more than half baked.</p>
+
+    <p><b>Giblet Pie</b>&mdash;Clean the giblets well; stew with a
+    little water, onion, pepper, salt, sweet herbs, till nearly
+    done. Cool, and add beef, veal or mutton steaks. Put the liquor
+    of the stew to the giblets. Cover with paste, and when the pie
+    is baked, pour into it a large teacupful of cream.</p>
+
+    <p><b>Lamb Pasty</b>&mdash;Bone the lamb, cut it into square
+    pieces; season with salt, pepper, cloves, mace, nutmeg, and
+    minced thyme; lay in some beef suet, and the lamb upon it,
+    making a high border about it; then turn over the paste close,
+    and bake it. When it is enough, put in some claret, sugar,
+    vinegar, and the yolks of eggs, beaten, together. To have the
+    sauce only savory, and not sweet, let it be gravy only, or the
+    baking of bones in claret.</p>
+
+    <p><b>Salmon Pie.</b>&mdash;Grate the rind of one small lemon,
+    or half a large one; beat the yolks of 2 eggs; 4 tablespoons of
+    sugar; beat all together; add to this 1/2 pint of cold water,
+    with 1-1/2 tablespoons of flour in it; rub smooth so there will
+    be no lumps; beat the whites of two eggs to a stiff froth; stir
+    this in your pie-custard before you put it in the pan. Bake
+    with one crust, and bake slowly.</p>
+
+    <p><b>Salmon Pie</b>&mdash;Grate the rind of a lemon into the
+    yolks of three fresh eggs; beat for five minutes, adding three
+    heaping tablespoonfuls of granulated sugar; after squeezing in
+    the juice of the lemon add half a teacupful of water; mix all
+    thoroughly, and place in a crust the same as made for custard
+    pie; place in oven and bake slowly. Take the whites of the
+    three eggs, and beat to a stiff froth, adding two
+    tablespoonfuls of pulverized sugar, and juice of half a lemon;
+    after the pie bakes and is cool, place the frosting on top, and
+    put into a hot oven to brown.</p>
+
+    <p><b>Mince-Meat</b>&mdash;There are various opinions as to the
+    result of adding meat to the sweet ingredients used in making
+    this favorite dish. Many housewives think it an improvement,
+    and use either the under-cut of a well-roasted surloin of beef
+    or a boiled fresh ox-tongue for the purpose. Either of these
+    meats may be chosen with advantage, and one pound, after it has
+    been cooked, will be found sufficient; this should be freed
+    from fat, and well minced. In making mince-meat, each
+    ingredient should be minced separately and finely before it is
+    added to the others. For a moderate quantity, take two pounds
+    of raisins (stoned), the same quantity of currants, well washed
+    and dried, ditto of beef suet, chopped fine, one pound of
+    American apples, pared and cored, two pounds of moist sugar,
+    half a pound of candied orange-peel, and a quarter of a pound
+    of citron, the grated rinds of three lemons, one grated nutmeg,
+    a little mace, half an ounce of salt, and one teaspoonful of
+    ginger. After having minced the fruit separately, mix all well
+    together with the hand; then add half a pint of French brandy
+    and the same of sherry. Mix well with a spoon, press it down in
+    jars, and cover it with a bladder.</p>
+
+    <p><b>Good Mince Pies.</b>&mdash;Six pounds beef; 5 pounds
+    suet; 5 pounds sugar; 2 ounces allspice; 2 ounces cloves; 3/4
+    pound cinnamon; 1/2 pint molasses; 1-1/4 pounds seedless
+    raisins; 2 pounds currants; 1/2 pound citron chopped fine; 1
+    pound almonds, chopped fine; 2 oranges; 1 lemon-skin, and all
+    chopped fine; 2 parts chopped apples to one of meat; brandy and
+    cider to taste.</p>
+
+    <p><b>Mock Mince Pies.</b>&mdash;One teacup of bread; one of
+    vinegar; one of water; one of raisins; one of sugar; one of
+    molasses; one half-cup of butter; one teaspoon of cloves; one
+    of nutmeg; one of cinnamon. The quantity is sufficient for
+    three pies. They are equally as good as those made in the usual
+    way.</p>
+
+    <p><b>Potato Pasty.</b>&mdash;Boil and peel and mash potatoes
+    as fine as possible; mix them with salt, pepper, and a good bit
+    of butter. Make a paste; roll it out thin like a large puff,
+    and put in the potato; fold over one half, pinching the edges.
+    Bake in a moderate oven.</p>
+
+    <p><b>Potato Pie.</b>&mdash;Skin some potatoes and cut them in
+    slices; season them; and also some mutton, beef, pork or veal,
+    and a lump of butter. Put layers of them and of the meat. A few
+    eggs boiled and chopped fine improves it.</p>
+
+    <p><b>Veal and Ham Pie.</b>&mdash;Cut about one pound and a
+    half of veal into thin slices, as also a quarter of a pound of
+    cooked ham; season the veal rather highly with white pepper and
+    salt, with which cover the bottom of the dish; then lay over a
+    few slices of ham, then the remainder of the veal, finishing
+    with the remainder of the ham; add a wineglassful of water, and
+    cover with a good paste, and bake; a bay-leaf will be an
+    improvement.</p>
+
+    <p><b>Vinegar Pie.</b>&mdash;Five tablespoons vinegar, five
+    sugar, two flour, two water, a little nutmeg. Put in dish and
+    bake.</p>
+
+    <h3>HOW TO MAKE PRESERVES<br />
+    OF VARIOUS KINDS</h3>
+
+    <p><b>Apple Jam.</b>&mdash;Fill a wide jar nearly half full of
+    water; cut the apples unpeeled into quarters, take out the
+    core, then fill the jar with the apples; tie a paper over it,
+    and put it into a slow oven. When quite soft and cool, pulp
+    <span class="pagenum"><a name="page115"
+       id="page115"></a>[pg 115]</span> them through a sieve. To
+       each pound of pulp put three-quarters of a pound of crushed
+       sugar, and boil it gently until it will jelly. Put it into
+       large tart dishes or jars. It will keep for five or more
+       years in a cool, dry place. If for present use, or a month
+       hence, half a pound of sugar is enough.</p>
+
+    <p><b>Apple Marmalade.</b>&mdash;Scald apples till they will
+    pulp from the core; then take an equal weight of sugar in large
+    lumps, just dip them in water, and boil it till it can be well
+    skimmed, and is a thick syrup, put to it the pulp, and simmer
+    it on a quick fire a quarter of an hour. Grate a little
+    lemon-peel before boiled, but if too much it will be
+    bitter.</p>
+
+    <p><b>Barberry Jam.</b>&mdash;The barberries for this preserve
+    should be quite ripe, though they should not be allowed to hang
+    until they begin to decay. Strip them from the stalks; throw
+    aside such as are spotted, and for one pound of fruit allow
+    eighteen ounces well-refined sugar; boil this, with about a
+    pint of water to every four pounds, until it becomes white, and
+    falls in thick masses from the spoon; then throw in the fruit,
+    and keep it stirred over a brisk fire for six minutes only;
+    take off the scum, and pour it into jars or glasses. Sugar four
+    and a half pounds; water a pint and a quarter, boil to candy
+    height; barberries four pounds; six minutes.</p>
+
+    <p><b>How to Preserve Blackcurrants.</b>&mdash;Get the currants
+    when they are dry, and pick them; to every 1-1/4 lbs. of
+    currants put 1 lb. of sugar into a preserving pan, with as much
+    juice of currants as will dissolve it; when it boils skim it,
+    and put in the currants, and boil them till they are clear; put
+    them into a jar, lay brandy paper over them, tie them down, and
+    keep in a dry place. A little raspberry juice is an
+    improvement.</p>
+
+    <p><b>Cherry Jam.</b>&mdash;Pick and stone 4 lbs. of May-duke
+    cherries; press them through a sieve; then boil together half a
+    pint of red currant or raspberry juice, and 3/4 lb. of white
+    sugar, put the cherries into them while boiling; add 1 lb. of
+    fine white sugar. Boil quickly 35 minutes, jar, and cover
+    well.</p>
+
+    <p><b>Cherry Marmalade.</b>&mdash;Take some very ripe cherries;
+    cut off the stalks and take out the stones; crush them and boil
+    them well; put them into a hand sieve, and force them through
+    with a spatula, till the whole is pressed through and nothing
+    remains but the skins; put it again upon the fire to dry; when
+    reduced to half weigh it, and add an equal weight of sugar;
+    boil again; and when it threads between the fingers, it is
+    finished.</p>
+
+    <p><b>How to Preserve Currants for Tarts.</b>&mdash;Let the
+    currants be ripe, dry and well picked. To every 1-1/4 lbs. of
+    currants put 1 lb. of sugar into a preserving pan with as much
+    juice of currants as will dissolve it; when it boils skim it,
+    and put in the currants; boil till clear; jar, and put
+    brandy-paper over; tie down; keep in a dry place.</p>
+
+    <p><b>How to Preserve Grapes.</b>&mdash;Into an air-tight cask
+    put a layer of bran dried in an oven; upon this place a layer
+    of grapes, well dried, and not quite ripe, and so on
+    alternately till the barrel is filled; end with bran, and close
+    air-tight; they will keep 9 or 10 months. To restore them to
+    their original freshness, cut the end off each bunch stalk, and
+    put into wine, like flowers. Or,</p>
+
+    <p>Bunches of grapes may be preserved through winter by
+    inserting the end of the stem into a potato. The bunches should
+    be laid on dry straw, and turned occasionally.</p>
+
+    <p><b>How to Preserve Green Gages.</b>&mdash;Choose the largest
+    when they begin to soften; split them without paring; strew
+    upon them part of the sugar. Blanch the kernels with a sharp
+    knife. Next day pour the syrup from the fruit, and boil it with
+    the other sugar six or eight minutes gently; skim and add the
+    plums and kernels. Simmer till clear, taking off the scum; put
+    the fruit singly into small pots, and pour the syrup and
+    kernels to it. To candy it, do not add the syrup, but observe
+    the directions given for candying fruit; some may be done each
+    way.</p>
+
+    <p><b>Green Gage Jam.</b>&mdash;Peel and take out the stones.
+    To 1 lb. of pulp put 3/4 lb. loaf sugar; boil half an hour; add
+    lemon juice.</p>
+
+    <p><b>Transparently Beautiful Marmalade.</b>&mdash;Take 3 lbs.
+    bitter oranges; pare them as you would potatoes; cut the skin
+    into fine shreds, and put them into a muslin bag; quarter all
+    the oranges; press out the juice. Boil the pulp and shreds in
+    three quarts of water 2-1/2 hours, down to three pints; strain
+    through a hair sieve. Then put six pounds of sugar to the
+    liquid, the juice and the shreds, the outside of two lemons
+    grated, and the insides squeezed in; add three cents worth of
+    isinglass. Simmer altogether slowly for 15 or 20 minutes.</p>
+
+    <p><b>Tomato Marmalade.</b>&mdash;Take ripe tomatoes in the
+    height of the season; weigh them, and to every pound of
+    tomatoes add one pound of sugar. Put the tomatoes into a large
+    pan or small tub, and scald them with boiling water, so as to
+    make the skin peel off easily; When you have entirely removed
+    the skin, put the tomatoes (without any water) into a
+    preserving kettle, wash them, and add the sugar, with one ounce
+    of powdered ginger to every three pounds of fruit, and the
+    juice of two lemons, the grated rind of three always to every
+    three pounds of fruit. Stir up the whole together, and set it
+    over a moderate fire. Boil it gently for two or three hours;
+    till the whole becomes a thick, smooth mass, skimming it well,
+    and stirring it to the bottom after every skimming. When done,
+    put it warm into jars, and cover tightly. This will be found a
+    very fine sweetmeat.</p>
+
+    <p><b>How to Preserve Green Peas.</b>&mdash;Shell, and put them
+    into a kettle of water when it boils; give them two or three
+    warms only, and pour them in a colander. Drain, and turn them
+    out on a cloth, and then on another to dry perfectly. When dry
+    bottle them in wide mouthed bottles; leaving only room to pour
+    clarified mutton suet upon them an inch thick, and for the
+    cork. Rosin it down; and keep in the cellar, or in the earth,
+    as directed for gooseberries. When they are to be used, boil
+    them till tender, with a bit of butter, a spoonful of sugar,
+    and a bit of mint.</p>
+
+    <p><b>How to Preserve Green Peas for Winter
+    Use.</b>&mdash;Carefully shell the peas; then place them in the
+    canister, not too large ones; put in a small piece of alum,
+    about the size of a horse-bean to a pint of peas. When the
+    canister is full of peas, fill up the interstices with water,
+    and solder on the lid perfectly air-tight, and boil the
+    canisters for about twenty minutes; then remove them to a cool
+    place, and by the time of January they will be found but little
+    inferior to fresh, new-gathered peas. Bottling is not so good;
+    at least, we have not found it so; for the air gets in, the
+    liquid turns sour, and the peas acquire a bad taste.</p>
+
+    <p><b>How to Keep Preserves.</b>&mdash;Apply the white of an
+    egg, with a brush, to a single thickness of white tissue paper,
+    with which covers the jars, lapping over an inch or two. It
+    will require no tying, as it will become, when dry,
+    inconceivably tight and strong, and impervious to the air.</p>
+
+    <p><b>Quinces for the Tea-table.</b>&mdash;Bake ripe quinces
+    thoroughly; when cold, strip off the skins, place them in a
+    glass dish, and sprinkle with white sugar, and serve them with
+    cream. They make a fine looking dish for the tea-table, and a
+    more luscious and inexpensive one than the same fruit made into
+    sweetmeats. Those who once taste the fruit thus prepared, will
+    probably desire to store away a few bushels in the fall to use
+    in the above manner.</p><span class="pagenum"><a name="page116"
+       id="page116"></a>[pg 116]</span>
+
+    <p><b>Pickled Pears.</b>&mdash;Three pounds of sugar to a pint
+    of vinegar, spice in a bag and boil, then cook the pears in the
+    vinegar till done through.</p>
+
+    <p><b>Boiled Pears.</b>&mdash;Boil pears in water till soft,
+    then add one pound of sugar to three pounds of fruit.</p>
+
+    <p><b>Pickled Citron.</b>&mdash;One quart vinegar, two pounds
+    sugar, cloves and cinnamon each one tablespoon, boil the citron
+    tender in water, take them out and drain, then put them in the
+    syrup and cook till done.</p>
+
+    <p><b>How to Preserve Raspberries.</b>&mdash;Take raspberries
+    that are not too ripe, and put them to their weight in sugar,
+    with a little water. Boil softly, and do not break them; when
+    they are clear, take them up, and boil the syrup till it be
+    thick enough; then put them in again, and when they are cold,
+    put them in glasses or jars.</p>
+
+    <p><b>Raspberry Jam.</b>&mdash;One pound sugar to four pounds
+    fruit, with a few currants.</p>
+
+    <p><b>Spiced Currants.</b>&mdash;Six pounds currants, four
+    pounds sugar, two tablespoons cloves and two of cinnamon, and
+    one pint of vinegar; boil two hours until quite thick.</p>
+
+    <p><b>Stewed Pears</b>&mdash;Pare and halve or quarter a dozen
+    pears, according to their size; carefully remove the cores, but
+    leave the sloths on. Place them in a clean baking-jar, with a
+    closely fitting lid; add to them the rind of one lemon, cut in
+    strips, and the juice of half a lemon, six cloves, and whole
+    allspice, according to discretion. Put in just enough water to
+    cover the whole, and allow half a pound of loaf-sugar to every
+    pint. Cover down close, and bake in a very cool oven for five
+    hours, or stew them very gently in a lined saucepan from three
+    to four hours. When done, lift them out on a glass dish without
+    breaking them; boil up the syrup quickly for two or three
+    minutes; let it cool a little, and pour it over the pears. A
+    little cochineal greatly enhances the appearance of the fruit;
+    you may add a few drops of prepared cochineal; and a little
+    port wine is often used, and much improves the flavor.</p>
+
+    <p><b>How to Preserve Whole Strawberries</b>&mdash;Take equal
+    weights of the fruit and refined sugar, lay the former in a
+    large dish, and sprinkle half the sugar in fine powder over,
+    give a gentle shake to the dish that the sugar may touch the
+    whole of the fruit; next day make a thin syrup with the
+    remainder of the sugar, and instead of water allow one pint of
+    red currant juice to every pound of strawberries; in this
+    simmer them until sufficiently jellied. Choose the largest
+    scarlets, or others when not dead ripe.</p>
+
+    <p><b>How to Preserve Strawberries in Wine</b>&mdash;Put a
+    quantity of the finest large strawberries into a
+    gooseberry-bottle, and strew in three large spoonfuls of fine
+    sugar; fill up with Madeira wine or fine sherry.</p>
+
+    <p><b>Preserved Tomatoes</b>&mdash;One pound of sugar to one
+    pound of ripe tomatoes boiled down; flavor with lemon.</p>
+    <hr />
+
+    <h3>HOW TO BOIL, BAKE AND STEAM<br />
+    PUDDINGS</h3>
+
+    <p><b>Amber Pudding</b>&mdash;Put a pound of butter into a
+    saucepan, with three quarters of a pound of loaf sugar finely
+    powdered; melt the butter, and mix well with it; then add the
+    yolks of fifteen eggs well beaten, and as much fresh candied
+    orange as will add color and flavor to it, being first beaten
+    to a fine paste. Line the dish with paste for turning out; and
+    when filled with the above, lay a crust over, as you would a
+    pie, and bake in a slow oven. It is as good cold as hot.</p>
+
+    <p><b>Baked Apple Pudding</b>&mdash;Pare and quarter four large
+    apples; boil them tender with the rind of a lemon, in so little
+    water, that when done, none may remain; beat them quite fine in
+    a mortar; add the crumbs of a small roll, four ounces of butter
+    melted, the yolks of five, and whites of three eggs, juice of
+    half a lemon, and sugar to taste: beat all together, and lay it
+    in a dish with paste to turn out.</p>
+
+    <p><b>Boiled Apple Pudding</b>&mdash;Suet, 5 ozs.; flour, 8
+    ozs.; chop the suet very fine, and roll it into the flour. Make
+    it into a light paste with water. Roll out. Pare and core 8
+    good sized apples; slice them; put them on the paste, and
+    scatter upon them 4 lb. of sugar; draw the paste round the
+    apples, and boil two hours or more, in a well floured cloth.
+    Serve with melted butter sweetened.</p>
+
+    <p><b>Swiss Apple Pudding</b>&mdash;Butter a deep dish; put
+    into it a layer of bread crumbs; then a layer of finely chopped
+    suet; a thick layer of finely chopped apples, and a thick layer
+    of sugar. Repeat from the first layer till the dish is full,
+    the last layer to be finger biscuits soaked in milk. Cover it
+    till nearly enough; then uncover, till the top is nicely
+    browned. Flavor with cinnamon, nutmeg, etc., as you please.
+    Bake from 30 to 40 minutes.</p>
+
+    <p><b>Apple and Sago Pudding</b>&mdash;Boil a cup of sago in
+    boiling water with a little cinnamon, a cup of sugar, lemon
+    flavoring; cut apples in thin slices, mix them with the sago;
+    after it is well boiled add a small piece of butter: pour into
+    a pudding dish and bake half an hour.</p>
+
+    <p><b>Apple Pudding</b>&mdash;Pare and stew three pints of
+    apples, mash them, and add four eggs, a quarter of a pound of
+    butter, sugar and nutmeg, or grated lemon. Bake it on a short
+    crust.</p>
+
+    <p><b>Apple Potatoe Pudding.</b>&mdash;Six potatoes boiled and
+    mashed fine,add a little salt and piece of butter, size of an
+    egg, roll this out with a little flour, enough to make a good
+    pastry crust which is for the outside of the dumpling, into
+    this put peeled and chopped apples, roll up like any apple
+    dumpling, steam one hour, eat hot with liquid sauce.</p>
+
+    <p><b>Arrow-root Pudding.</b>&mdash;Take 2 teacupfuls of
+    arrowroot, and mix it with half a pint of old milk; boil
+    another half pint of milk, flavoring it with cinnamon, nutmeg
+    or lemon peel, stir the arrowroot and milk into the boiling
+    milk. When cold, add the yolks of 3 eggs beaten into 3 ozs. of
+    sugar. Then add the whites beaten to a stiff broth, and bake in
+    a buttered dish an hour. Ornament the tops with sweetmeats, or
+    citron sliced.</p>
+
+    <p><b>Aunt Nelly's Pudding</b>&mdash;Half a pound of flour,
+    half pound of treacle, six ounces of chopped suet, the juice
+    and peel of one lemon, 4 tablespoonfuls of cream, two or three
+    eggs. Mix and beat all together. Boil in a basin (previously
+    well buttered) four hours.&mdash;For sauce, melted butter, a
+    wine-glassful of sherry, and two or three tablespoonfuls of
+    apricot jam.</p>
+
+    <p><b>Baked Indian Pudding.</b>&mdash;Two quarts sweet milk; 1
+    pint New Orleans molasses; 1 pint Indian meal: 1 tablespoonful
+    butter; nutmeg or cinnamon. Boil the milk; pour it over the
+    meal and molasses; add salt and spice; bake three hours. This
+    is a large family pudding.</p>
+
+    <p><b>Batter, to be used with all Sorts of Roasting
+    Meat.</b>&mdash;Melt good butter; put to it three eggs, with
+    the whites well beaten up, and warm them together, stirring
+    them continually. With this you may baste any roasting meat,
+    and then sprinkle bread crumbs thereon; and so continue to make
+    a crust as thick as you please.</p>
+
+    <p><b>Batter, for Frying Fruit, Vegetables, etc.</b>&mdash;Cut
+    four ounces of fresh butter into small pieces, pour on it half
+    a pint of barley water, and when dissolved, add a pint of cold
+    water; mix by degrees with a pound of fine dry flour, and a
+    small pinch of salt. Just before it is used,
+    <span class="pagenum"><a name="page117"
+       id="page117"></a>[pg 117]</span> stir into it the whites of
+       two eggs beaten to a solid froth; use quickly, that the
+       batter may be light.</p>
+
+    <p><b>Beef Steak Pudding.</b>&mdash;Take some fine rump steaks;
+    roll them with fat between; and if you approve a little shred
+    onion. Lay a paste of suet in a basin, and put in the chopped
+    steaks; cover the basin with a suet paste, and pinch the edges
+    to keep the gravy in. Cover with a cloth tied close, let the
+    pudding boil slowly for two hours.</p>
+
+    <p><b>Baked Beef Steak Pudding.</b>&mdash;Make a batter of
+    milk, two eggs and flour, or, which is much better, potatoes
+    boiled and mashed through a colander; lay a little of it at the
+    bottom of the dish; then put in the steaks very well seasoned;
+    pour the remainder of the batter over them, and bake it.</p>
+
+    <p><b>Beef Steak Pudding.</b>&mdash;Prepare a good suet crust,
+    and line a cake-tin with it; put in layers of steak with
+    onions, tomatoes, and mushrooms, chopped fine, a seasoning of
+    pepper, salt and cayenne, and half a cup of water before you
+    close it. Bake from an hour and a half to two hours, according
+    to the size of the pudding and serve very hot.</p>
+
+    <p><b>Black Cap Pudding..</b>&mdash;Make a batter with milk,
+    flour and eggs; butter a basin; pour in the batter, and 5 or 6
+    ounces of well-cleaned currants. Cover it with a cloth well
+    floured, and tie the cloth very tight. Boil nearly one hour.
+    The currants will have settled to the bottom; therefore dish it
+    bottom upwards. Serve with sweet sauce and a little rum.</p>
+
+    <p><b>Oswego Blanc Mange.</b>&mdash;Four tablespoonfuls or
+    three ounces of Oswego prepared corn to one quart of milk.
+    Dissolve the corn to some of the milk. Put into the remainder
+    of the milk four ounces of sugar, a little salt, apiece of
+    lemon rind, or cinnamon stick, and heat to <i>near</i> boiling.
+    Then add the mixed corn, and boil (stirring it briskly) four
+    minutes; take out the rind, and pour into a mold or cup, and
+    keep until cold. When turned out, pour round it any kind of
+    stewed or preserved fruits, or a sauce of milk and sugar.</p>
+
+    <p><b>Nice Blanc-Mange.</b>&mdash;Swell four ounces of rice in
+    water; drain and boil it to a mash in good milk, with sugar, a
+    bit of lemon peel, and a stick of cinnamon. Take care it does
+    not burn, and when quite soft pour it into cups, or into a
+    shape dipped into cold water. When cold turn it out, garnish
+    with currant jelly, or any red preserved fruit. Serve with
+    cream or plain custard.</p>
+
+    <p><b>Boiled Batter Pudding.</b>&mdash;Three eggs, one ounce of
+    butter, one pint of milk, three tablespoonfuls of flour, a
+    little salt. Put the flour into a basin, and add sufficient
+    milk to moisten it; carefully rub down all the lumps with a
+    spoon, then pour in the remainder of the milk, and stir in the
+    butter, which should be previously melted; keep beating the
+    mixture, add the eggs and a pinch of salt, and when the batter
+    is quite smooth, put into a well-buttered basin, tie it down
+    very tightly, and put it into boiling water; move the basin
+    about for a few minutes after it is put into the water, to
+    prevent the flour settling in any part, and boil for one hour
+    and a quarter. This pudding may also be boiled in a floured
+    cloth that has been wetted in hot water; it will then take a
+    few minutes less than when boiled in a basin. Send these
+    puddings very quickly to table, and serve with sweet sauce,
+    wine-sauce, stewed fruit, or jam of any kind; when the latter
+    is used, a little of it may be placed round the dish in small
+    quantities, as a garnish.</p>
+
+    <p><b>Bread and Butter Pudding..</b>&mdash;Butter a dish well,
+    lay in a few slices of bread and butter, boil one pint of milk,
+    pour out over two eggs well beaten, and then over the bread and
+    butter, bake over half hour.</p>
+
+    <p><b>Simple Bread Pudding.</b>&mdash;Take the crumbs of a
+    stale roll, pour over it one pint of boiling milk, and set it
+    by to cool. When quite cold, beat it up very fine with two
+    ounces of butter, sifted sugar sufficient to sweeten it; grate
+    in Haifa nutmeg, and add a pound of well-washed currants, beat
+    up four eggs separately, and then mix them up with the rest,
+    adding, if desired, a few strips of candied orange peel. All
+    the ingredients must be beaten up together for about half an
+    hour, as the lightness of the pudding depends upon that. Tie it
+    up in a cloth, and boil for an hour. When it is dished, pour a
+    little white wine sauce over the top.</p>
+
+    <p><b>Christmas Plum Pudding.</b>&mdash;Suet, chopped small,
+    six ounces; raisins, stoned, etc., eight ounces; bread crumbs,
+    six ounces; three eggs, a wine glass of brandy, a little nutmeg
+    and cinnamon pounded as fine as possible, half a teaspoonful of
+    salt, rather less than half pint milk, fine sugar, four ounces;
+    candied lemon, one ounce; citron half an ounce. Beat the eggs
+    and spice well together; mix the milk by degrees, then the rest
+    of the ingredients. Dip a fine, close, linen cloth into boiling
+    water, and put in a sieve (hair), flour it a little, and tie up
+    close. Put the pudding into a saucepan containing six quarts of
+    boiling water; keep a kettle of boiling water alongside, and
+    fill up as it wastes. Be sure to keep it boiling at least six
+    hours. Serve with any sauce; or arrow-root with brandy.</p>
+
+    <p><b>Christmas Pudding.</b>&mdash;Suet 1-1/2 lbs., minced
+    small; currants, 1 1/2 lbs., raisins, stoned, 1/4 lb.; sugar, 1
+    lb.; ten eggs, a grated nutmeg; 2 ozs. citron and lemon peel; 1
+    oz. of mixed spice, a teaspoonful of grated ginger, 1/2 lb. of
+    bread crumbs, 1/2 lb. of flour, 1 pint of milk, and a wine
+    glassful of brandy. Beat first the eggs, add half the milk,
+    beat all together, and gradually stir in all the milk, then the
+    suet, fruit, etc., and as much milk to mix it very thick. Boil
+    in a cloth six or seven hours.</p>
+
+    <p><b>Cottage Pudding.</b>&mdash;One pint sifted flour, three
+    tablespoons melted butter, 2 eggs, one cup sweet milk, two
+    teaspoonfuls cream tartar, one teaspoon soda, mix and bake.</p>
+
+    <p><b>Cream Pudding.</b>&mdash;Cream, 1 pint; the yolks of
+    seven eggs, seven tablespoonfuls of flour, 2 tablespoonfuls of
+    sugar, salt, and a small bit of soda. Rub the cream with the
+    eggs and flour; add the rest, the milk last, just before
+    baking, and pour the whole into the pudding dish. Serve with
+    sauce of wine, sugar, butter, flavored as you like.</p>
+
+    <p><b>Crumb Pudding.</b>&mdash;The yolks and whites of three
+    eggs, beaten separately, one ounce moist sugar, and sufficient
+    bread crumbs to make it into a thick but not stiff mixture; a
+    little powdered cinnamon. Beat all together for five minutes,
+    and bake in a buttered tin. When baked, turn it out of the tin,
+    pour two glasses of boiling wine over it, and serve. Cherries,
+    either fresh or preserved, are very nice mixed in the
+    pudding.</p>
+
+    <p><b>Damson Pudding.</b>&mdash;Four or five tablespoonfuls of
+    flour, three eggs beaten, a pint of milk, made into batter.
+    Stone 1-1/2 lbs., of damsons, put them and 6 ozs. of sugar into
+    the batter, and boil in a buttered basin for one hour and a
+    half.</p>
+
+    <p><b>Egg Pudding.</b>&mdash;It is made chiefly of eggs. It is
+    nice made thus:&mdash;Beat well seven eggs; mix well with 2
+    ozs. of flour, pint and a half of milk, a little salt; flavor
+    with nutmeg, lemon juice, and orange-flour water. Boil 1-1/4
+    hours in a floured cloth. Serve with wine sauce sweetened.</p>
+
+    <p><b>Excellent Family Plum Pudding.</b>&mdash;Grate
+    three-quarters of a pound of a stale loaf, leaving out the
+    crusts; chop very fine three-quarters of a pound of firm beef
+    suet (if you wish your pudding less rich, half a pound will
+    do); mix well together with a quarter of a pound of flour; then
+    add a pound of currants, well washed and well dried; half a
+    pound of raisins, stoned, and the peel of a lemon, very finely
+    shred and cut; four ounces of candied peel, either
+    <span class="pagenum"><a name="page118"
+       id="page118"></a>[pg 118]</span> lemon, orange or citron, or
+       all mingled (do not cut your peel too small or its flavor is
+       lost); six ounces of sugar, a small teaspoonful of salt,
+       three eggs, well beaten; mix all thoroughly together with as
+       much milk as suffices to bring the pudding to a proper
+       consistency, grate in a small nutmeg, and again stir the
+       mixture vigorously. If you choose, add a small glass of
+       brandy. Butter your mold or basin, which you must be sure to
+       fill quite full, or the water will get in and spoil your
+       handiwork; have your pudding cloth scrupulously clean and
+       sweet, and of a proper thickness; tie down securely, and
+       boil for seven or even eight hours.</p>
+
+    <p><b>Extra Pudding.</b>&mdash;Cut light bread into thin
+    slices. Form into the shape of a pudding in a dish. Then add a
+    layer of any preserve, then a slice of bread, and repeat till
+    the dish is full. Beat four or five eggs, and mix well with a
+    pint of milk; then pour it over the bread and preserve, having
+    previously dusted the same with a coating of rice flour. Boil
+    twenty-five minutes.</p>
+
+    <p><b>Fig Pudding.</b>&mdash;Procure one pound of good figs,
+    and chop them very fine, and also a quarter of a pound of suet,
+    likewise chopped as fine as possible; dust them both with a
+    little flour as you proceed&mdash;it helps to bind the pudding
+    together; then take one pound of fine bread crumbs, and not
+    quite a quarter of a pound of sugar; beat two eggs in a
+    teacupful of milk, and mix all well together. Boil four hours.
+    If you choose, serve it with wine or brandy sauce, and ornament
+    your pudding with blanched almonds. Simply cooked, however, it
+    is better where there are children, with whom it is generally a
+    favorite. We forgot to say, flavor with a little allspice or
+    nutmeg, as you like; but add the spice before the milk and
+    eggs.</p>
+
+    <p><b>Gelatine Pudding.</b>&mdash;Half box gelatine dissolved
+    in a large half pint boiling water, when cold stir in two
+    teacups sugar, the juice of three lemons, the whites of four
+    eggs beaten to a froth, put this in a mold to get stiff, and
+    with the yolks of these four eggs, and a quart of milk make
+    boiled custard, flavor with vanilla, when cold pour the custard
+    round the mold in same dish.</p>
+
+    <p><b>Gooseberry Pudding.</b>&mdash;One quart of scalded
+    gooseberries; when cold rub them smooth with the back of a
+    spoon. Take six tablespoonfuls of the pulp, half a pound of
+    sugar, quarter of a pound of melted butter, six eggs, the rind
+    of two lemons, a handful of grated bread, two tablespoonfuls of
+    brandy. Half an hour will bake it.</p>
+
+    <p><b>Ground Rice Pudding.</b>&mdash;Boil one pint of milk with
+    a little piece of lemon peel, mix quarter pound of rice,
+    ground, with half pint milk, two ounces sugar, one ounce
+    butter, add these to the boiling milk. Keep stirring, take it
+    off the fire, break in two eggs, keep stirring, butter a pie
+    dish, pour in the mixture and bake until set.</p>
+
+    <p><b>Ice Pudding.</b>&mdash;Put one quart of milk in a stew
+    pan with half pound of white sugar, and stick of vanilla, boil
+    it ten minutes, mix the yolks of ten eggs with a gill of cream,
+    pour in the milk, then put it back again into the stew pan, and
+    stir till it thickens (do not let it boil), strain it into a
+    basin and leave it to cool. Take twelve pounds of ice, add two
+    pounds of salt, mix together, cover the bottom of a pail, place
+    the ice pot in it and build it around with the ice and salt,
+    this done pour the cream into the pot, put on the cover, and do
+    not cease turning till the cream is thick, the mold should be
+    cold, pour in the cream, 3 or 4 pieces of white paper, wetted
+    with cold water, are placed on it before the cover is placed
+    on. Cover with ice till wanted, dip in cold water and turn out,
+    fruit may be put in when put in the mold.</p>
+
+    <p><b>Indian Pudding.</b>&mdash;Indian meal, a cupful, a little
+    salt, butter, 1 oz.; molasses 3 ozs., 2 teaspoonfuls of ginger,
+    or cinnamon. Put into a quart of boiling milk. Mix a cup of
+    cold water with it; bake in a buttered dish 50 minutes.</p>
+
+    <p><b>Kidney Pudding.</b>&mdash;If kidney, split and soak it,
+    and season that or the meat. Make a paste of suet, flour and
+    milk; roll it, and line a basin with some; put the kidney or
+    steak in, cover with paste, and pinch round the edge. Cover
+    with a cloth and boil a considerable time.</p>
+
+    <p><b>Lemon Dumplings.</b>&mdash;Two tablespoonfuls of flour;
+    bread crumbs, 1/2 lb.; beef suet, 6 ozs.; the grated rind of a
+    large lemon, sugar, pounded, 4 ozs.; 4 eggs well beaten, and
+    strained, and the juice of three lemons strained. Make into
+    dumplings, and boil in a cloth one hour.</p>
+
+    <p><b>Lemon Pudding.</b>&mdash;Three tablespoons powdered
+    crackers, eight tablespoons sugar, six eggs, one quart milk,
+    butter size of an egg, the juice of one lemon and grated rind.
+    Stir it first when put in oven.</p>
+
+    <p><b>Macaroni Pudding.</b>&mdash;Take an equal quantity of ham
+    and chicken, mince fine, half the quantity of macaroni which
+    must be boiled tender in broth, two eggs beaten, one ounce
+    butter, cayenne pepper and salt to taste, all these ingredients
+    to be mixed thoroughly together, put in molds and boil two
+    hours.</p>
+
+    <p><b>Marrow Pudding.</b>&mdash;Pour a pint of cream boiling
+    hot on the crumbs of a penny loaf, or French roll; cut 1 lb. of
+    beef marrow very thin; beat 4 eggs well; add a glass of brandy,
+    with sugar and nutmeg to taste, and mix all well together. It
+    may be either boiled or baked 40 or 50 minutes; cut 2 ozs. of
+    citron very thin, and stick them all over it when you dish it
+    up.</p>
+
+    <p><i>Another way.</i>&mdash;Blanch 1/2 lb. of almonds; put
+    them in cold water all night; next day beat them in a mortar
+    very fine, with orange or rose water. Take the crumbs of a
+    penny loaf, and pour on the whole a pint of boiling cream;
+    while it is cooling, beat the yolks of four eggs, and two
+    whites, 15 minutes; a little sugar and grated nutmeg to your
+    palate. Shred the marrow of the bones, and mix all well
+    together, with a little candied orange cut small; bake,
+    etc.</p>
+
+    <p><b>Meat and Potato Pudding.</b>&mdash;Boil some mealy
+    potatoes till ready to crumble to pieces; drain; mash them very
+    smooth. Make them into a thickish batter with an egg or two,
+    and milk, placing a layer of steaks or chops well-seasoned with
+    salt and pepper at the bottom of the baking dish; cover with a
+    layer of batter, and so alternately, till the dish is full,
+    ending with batter at the top. Butter the dish to prevent
+    sticking or burning. Bake of a fine brown color.</p>
+
+    <p><b>Nesselrode Pudding.</b>&mdash;Prepare a custard of one
+    pint of cream, half a pint of milk, the yolks of six eggs, half
+    a stick of vanilla, one ounce of sweet almonds, pounded, and
+    half a pound of sugar; put them in a stewpan over a slow fire,
+    and stir until the proper consistence, being careful not to let
+    it boil; when cold, add a wine-glass of brandy; partially
+    freeze, and add two ounces of <ins class="correction"
+    title="Transcriber's Note: The original text reads 'rasins'.">raisins</ins>
+    and half a pound of preserved fruits, cut small. Mix well,
+    and mold. (Basket shape generally used.)</p>
+
+    <p><b>Potato Pudding.</b>&mdash;Take 1/2 lb. of boiled
+    potatoes, 2 ozs. of butter, the yolks and whites of two eggs, a
+    quarter of a pint of cream, one spoonful of white wine, a
+    morsel of salt, the juice and rind of a lemon; beat all to a
+    froth; sugar to taste. A crust or not, as you like. Bake it. If
+    wanted richer, put 3 ozs. more butter, sweetmeats and almonds,
+    and another egg.</p>
+
+    <p><b>Prince of Wales Pudding.</b>&mdash;Chop four ounces of
+    apples, the same quantity of bread crumbs, suet, and currants,
+    well washed and picked; two ounces of candied lemon, orange,
+    and citron, chopped fine; five ounces pounded loaf sugar; half
+    a nutmeg, grated. Mix all
+    <span class="pagenum"><a name="page119"
+       id="page119"></a>[pg 119]</span> together with four eggs.
+       Butter well and flour a tin, put in the mixture, and place a
+       buttered paper on the top, and a cloth over the paper. If
+       you steam it the paper is sufficient. It will take two hours
+       boiling. When you dish it, stick cut blanched almonds on it,
+       and serve with wine sauce.</p>
+
+    <p><b>Pudding.</b>&mdash;One cup sugar, half cup milk, one egg,
+    two tablespoons melted butter, two cups flour, two teaspoons
+    baking powder, a little nutmeg, bake in a dish and when sent to
+    the table, put raspberry jam under same with wine sauce.</p>
+
+    <p><b>Baked Pudding.</b>&mdash;Three tablespoonfuls of Oswego
+    Prepared Corn to one quart of milk. Prepare, and cook the same
+    as Blanc-Mange. After it is cool, stir up with it
+    <i>thoroughly</i> two or three eggs well beaten, and bake half
+    an hour. It is very good.</p>
+
+    <p><b>Boiled Pudding.</b>&mdash;Three tablespoonfuls of Oswego
+    Prepared Corn to one quart of milk. Dissolve the corn in some
+    of the milk, and mix with it two or three eggs, well beaten,
+    and a little salt. Heat the remainder of the milk to near
+    boiling, add the above preparation, and boil four minutes,
+    stirring it briskly. To be eaten warm with a sauce. It is
+    delicious.</p>
+
+    <p><b>Queen Pudding.</b>&mdash;One pint of bread crumbs, one
+    quart milk, one cup sugar, yolks four eggs, a little butter,
+    bake half an hour, then put over the top a layer of fruit, then
+    white of eggs beaten to a froth with sugar; to be eaten cold
+    with cream.</p>
+
+    <p><b>Plain Rice Pudding.</b>&mdash;Wash and pick some rice;
+    throw among it some pimento finely pounded, but not much; tie
+    the rice in a cloth and leave plenty of room for it to swell.
+    When done, eat it with butter and sugar, or milk. Put lemon
+    peel if you please.</p>
+
+    <p>It is very good without spice, and eaten with salt and
+    butter.</p>
+
+    <p>ANOTHER.&mdash;Put into a very deep pan half a pound of rice
+    washed and picked; two ounces of butter, four ounces of sugar,
+    a few allspice pounded, and two quarts of milk. Less butter
+    will do, or some suet. Bake in a slow oven.</p>
+
+    <p><b>Rich Rice Pudding</b>&mdash;Boil 1/2 lb. of rice in
+    water, with a bit of salt, till quite tender; drain it dry; mix
+    it with the yolks and whites of four eggs, a quarter of a pint
+    of cream, with 2 ozs. of fresh butter melted in the latter; 4
+    ozs. of beef suet or marrow, or veal suet taken from a fillet
+    of veal, finely shred, 3/4 lb. of currants, two spoonfuls of
+    brandy, one of peach-water, or ratafia, nutmeg, and a grated
+    lemon peel. When well mixed, put a paste round the edge, and
+    fill the dish. Slices of candied orange, lemon, and citron, if
+    approved. Bake in a moderate oven.</p>
+
+    <p><b>Rice Pudding with Fruit</b>&mdash;Swell the rice with a
+    very little milk over the fire; then mix fruit of any kind with
+    it (currants, gooseberries, scalded, pared, and quartered
+    apples, raisins, or black currants); put one egg into the rice
+    to bind it; boil it well, and serve with sugar.</p>
+
+    <p><b>Roman Pudding</b>&mdash;Oil a plain tin mold, sprinkle it
+    with vermicelli, line it with a thin paste; have some boiled
+    macaroni ready cut in pieces an inch long; weigh it, and take
+    the same weight of Parmesan cheese, grated; boil a rabbit, cut
+    off all the white meat in slices, as thin as paper, season with
+    pepper, salt, and shalot; add cream sufficient to moisten the
+    whole, put it into the mold, and cover it with paste; bake in a
+    moderate oven for an hour, turn the pudding out of the mold,
+    and serve it with a rich brown gravy.</p>
+
+    <p><b>Sago Pudding</b>&mdash;Boil 4 ozs. of sago in water a few
+    minutes; strain, and add milk, and boil till tender. Boil lemon
+    peel and cinnamon in a little milk, and strain it to the sago.
+    Put the whole into a basin; break 8 eggs; mix it well together,
+    and sweeten with moist sugar; add a glass of brandy, and some
+    nutmeg; put puff paste round the rim of the dish, and butter
+    the bottom. Bake three quarters of an hour.</p>
+
+    <p><b>Spanish Pudding</b>&mdash;To one pint of water, put two
+    ounces of butter, and a little salt, when it boils add as much
+    flour as will make it the consistency of hasty pudding. Keep it
+    well stirred, after it is taken off the fire and has stood till
+    quite cold, beat it up with three eggs, add a little grated
+    lemon peel and nutmeg, drop the butter with a spoon into the
+    frying pan with boiling lard, fry quickly, put sugar over them
+    when sent to the table.</p>
+
+    <p><b>Suet Dumplings</b>&mdash;Shred 1 lb. of suet; mix with
+    1-1/4 lbs. flour, 2 eggs beaten separately, a little salt, and
+    as little milk as will make it. Make it into two small balls.
+    Boil 20 minutes. The fat of loins or necks of mutton finely
+    shred makes a more delicate dumpling than suet.</p>
+
+    <p><b>Suet Pudding</b>&mdash;Take six spoonfuls of flour, 1 lb.
+    of suet, shred small, 4 eggs, a spoonful of beaten ginger, a
+    spoonful of salt, and a quart of milk. Mix the eggs and flour
+    with a pint of milk very thick, and with the seasoning, mix in
+    the rest of the milk with the suet. Boil two hours.</p>
+
+    <p><b>Tapioca Pudding.</b>&mdash;Put 1/4 lb. of tapioca into a
+    sauce pan of cold water; when it boils, strain it to a pint of
+    new milk; boil till it soaks up all the milk, and put it out to
+    cool. Beat the yolks of four eggs, and the whites of two, a
+    tablespoonful of brandy, sugar, nutmeg, and 2 ounces of butter.
+    Mix all together; put a puff paste round the dish, and send it
+    to the oven. It is very good boiled with melted butter, wine
+    and sugar.</p>
+
+    <p><b>Vermicelli Pudding.</b>&mdash;Boil 4 ounces of vermicelli
+    in a pint of new milk till soft, with a stick or two of
+    cinnamon. Then put in half a pint of thick cream, 1/4 lb. of
+    butter, the same of sugar, and the yolks of 4 eggs. Bake
+    without paste in an earthen dish.</p>
+
+    <p>Another.&mdash;Simmer 2 ounces of vermicelli in a cupful of
+    milk till tender; flavor it with a stick or two of cinnamon or
+    other spice. Beat up three eggs, 1 ounce of sugar, half a pint
+    of milk and a glass of wine. Add to the vermicelli. Bake in a
+    slow oven.</p>
+    <hr />
+
+    <h3>HOW TO PUT UP PICKLES<br />
+    AND MAKE CATSUPS</h3>
+
+    <p><b>How to Pickle Beet Roots.</b>&mdash;Beet roots are a very
+    pretty garnish for made dishes, and are thus pickled. Boil the
+    roots till they are tender, then take off the skins, cut them
+    in slices, gimp them in the shape of wheels, or what form you
+    please, and put them into a jar. Take as much vinegar as you
+    think will cover them, and boil it with a a little mace, a race
+    of ginger sliced, and a few slices of horseradish. Pour it hot
+    upon your roots and tie them down.</p>
+
+    <p><b>Chow-Chow.</b>&mdash;Two quarts of small white onions,
+    two quarts of gherkins, two quarts of string beans, two small
+    cauliflowers, half a dozen ripe, red peppers, one-half pound
+    mustard seed, one-half pound whole pepper, one pound ground
+    mustard, and, as there is nothing so adulterated as ground
+    mustard, it's better to get it at the druggist's; twenty or
+    thirty bay leaves (not bog leaves, as some one of the ladies
+    facetiously remarked), and two quarts of good cider, or wine
+    vinegar. Peel the onions, halve the cucumbers, string the
+    beans, and cut in pieces the cauliflower. Put all in a wooden
+    tray, and sprinkle well with salt. In the morning wash and
+    drain thoroughly, and put all into the cold vinegar, except the
+    red peppers. Let boil twenty
+    <span class="pagenum"><a name="page120"
+       id="page120"></a>[pg 120]</span> minutes slowly, frequently
+       turning over. Have wax melted in a deepish dish, and, as you
+       fill and cork, dip into the wax. The peppers you can put in
+       to show to the best advantage. If you have over six jars
+       full, it's good to put the rest in a jar and eat from it for
+       every dinner. Some add a little turmeric for the yellow
+       color.</p>
+
+    <p><b>Corn, Green, Pickling.</b>&mdash;When the corn is a
+    little past the tenderest roasting ear state, pull it, take off
+    one thickness of the husk, tie the rest of the husk down at the
+    silk end loosely, place the ears in a clean cask compactly
+    together, and put on a brine to cover them of about two-thirds
+    the strength of meat pickle. When ready to use in winter, soak
+    in cold water over night, and if this does not appear
+    sufficient, change the water and freshen still more. Corn,
+    prepared in this way, is excellent, very much resembling fresh
+    corn from the stalk.</p>
+
+    <p><b>Indian Pickle.</b>&mdash;One gallon of the best vinegar,
+    quarter of a pound of bruised ginger, quarter of a pound of
+    shalots, quarter of a pound of flour of mustard, quarter of a
+    pound of salt, two ounces of mustard seed, two ounces of
+    turmeric, one ounce of black pepper, ground fine, one ounce of
+    cayenne. Mix all together, and put in cauliflower sprigs,
+    radish pods, French beans, white cabbage, cucumber, onions, or
+    any other vegetable; stir it well two or three days after any
+    fresh vegetable is added, and wipe the vegetable with a dry
+    cloth. The vinegar should not be boiled.</p>
+
+    <p><b>How to Pickle Mushrooms.</b>&mdash;Buttons must be rubbed
+    with a bit of flannel and salt; and from the larger take out
+    the <i>red</i> inside, for when they are black they will not
+    do, being too old. Throw a little salt over, and put them into
+    a stewpan with some mace and pepper; as the liquor comes out,
+    shake them well, and keep them over a gentle fire till all of
+    it be dried into them again; then put as much vinegar into the
+    pan as will cover them, give it one warm, and turn all into a
+    glass or stone jar. They will keep two years, and are
+    delicious.</p>
+
+    <p><b>Pickle Sauce.</b>&mdash;Slice green tomatoes, onions,
+    cabbage, cucumbers, and green peppers. Let all stand covered
+    with salt over night. Wash, drain and chop fine. Be careful to
+    keep as dry as possible. To two quarts of the hash, add four
+    tablespoons of American mustard seed and two of English; two
+    tablespoonfuls ground allspice, one of ground cloves, two
+    teaspoonfuls of ground black pepper, one teaspoonful of celery
+    seed. Cover with sharp vinegar, and boil slowly an hour. Put
+    away in stone jar, and eat when wanted.</p>
+
+    <p><b>Pickled Eggs.</b>&mdash;At the season of the year when
+    eggs are plentiful, boil some four or six dozen in a capacious
+    saucepan, until they become quite hard. Then, after carefully
+    removing the shells, lay them in large-mouthed jars, and pour
+    over them scalding vinegar, well seasoned with whole pepper,
+    allspice, a few races of ginger, and a few cloves or garlic.
+    When cold, bung down closely, and in a month they are fit for
+    use. Where eggs are plentiful, the above pickle is by no means
+    expensive, and is a relishing accompaniment to cold meat.</p>
+
+    <p><b>How to Pickle Red Cabbage.</b>&mdash;Slice it into a
+    colander, and sprinkle each layer with salt; let it drain two
+    days, then put it into a jar, with boiling vinegar enough to
+    cover it, and put in a few slices of beet-root. Observe to
+    choose the purple red-cabbage. Those who like the flavor of
+    spice will boil some pepper-corns, mustard-seed, or other
+    spice, <i>whole</i>, with the vinegar. Califlower in branches,
+    and thrown in after being salted, will color a beautiful
+    red.</p>
+
+    <p>ANOTHER.&mdash;Choose a sound large cabbage; shred it
+    finely, and sprinkle it with salt, and let it stand in a dish a
+    day and night. Then boil vinegar (from a pint) with ginger,
+    cloves, and cayenne popper. Put the cabbage into jars, and pour
+    the liquor upon it when cold.</p>
+
+    <p><b>Spiced Tomatoes.</b>&mdash;Eight pounds tomatoes, four
+    pounds of sugar, one quart vinegar, one tablespoon each of
+    cloves, cinnamon and allspice, make a syrup of the sugar and
+    vinegar. Tie the spice in a bag and put, in syrup, take the
+    skins off the tomatoes, and put them in the syrup, when scalded
+    through skim them out and cook away one-half, leave the spices
+    in, then put in your tomatoes again and boil until the syrup is
+    thick.</p>
+
+    <p><b>Tomato Lilly.</b>&mdash;Prepare one peck of green
+    tomatoes by slicing and laying them in a jar over night, with a
+    little salt, than chop them and cook in water until you think
+    them sufficiently tender then take them up in a colander and
+    drain nicely, then take two large cabbages, chop and cook same
+    as tomatoes, then chop six green peppers and add one quart
+    vinegar, put all in kettle together and boil a short time; add
+    fresh vinegar and spice with one ounce each cinnamon and
+    cloves, one pound sugar and half pint molasses. Onions can be
+    used instead of cabbage if preferred.</p>
+
+    <p><b>How to Pickle Walnuts.</b>&mdash;When a pin will go into
+    them, put a brine of salt and water boiled, and strong enough
+    to bear an egg, being quite cold first. Let them soak six days;
+    then change the brine, let them stand six more; then drain, and
+    pour over them in a jar a pickle of the best vinegar, with
+    plenty of pepper, pimento, ginger, mace, cloves, mustard-seed
+    and horseradish; all boiled together, but cold. To every
+    hundred of walnuts put six spoonfuls of mustard-seed, and two
+    or three heads of garlic or shalot, but the latter is least
+    strong. In this way they will be good for several years, if
+    closely covered. They will not be fit to eat under six months.
+    This pickle makes good ketchup.</p>
+
+    <p><b>A Good Ketchup.</b>&mdash;Boil one bushel of tomatoes
+    until soft enough to rub through a sieve. Then add to the
+    liquid a half gallon of vinegar, 1-1/2 pints salt, 2 ounces of
+    cloves, 1/4 pound allspice, 3 ounces good cayenne pepper, five
+    heads of garlic, skinned and separated, 1 pound of sugar. Boil
+    slowly until reduced to one-half. It takes about one day. Set
+    away for a week, boil over once, and, if too thick, thin with
+    vinegar; bottle and seal as for chow-chow.</p>
+
+    <p><b>How to Keep Ketchup Twenty Years.</b>&mdash;Take a gallon
+    of strong stale beer, 1 lb. of anchovies, washed from the
+    pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz. of cloves,
+    1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large
+    mushroom flaps, rubbed to pieces; cover all close, and simmer
+    till it is half wasted, strain, cool, then bottle. A spoonful
+    of this ketchup is sufficient for a pint of melted butter.</p>
+
+    <p><b>Mushroom Ketchup.</b>&mdash;Sprinkle mushroom flaps,
+    gathered in September, with common salt, stir them occasionally
+    for two or three days; then lightly squeeze out the juice, and
+    add to each gallon bruised cloves and mustard seed, of each,
+    half an ounce; bruised allspice, black pepper, and ginger, of
+    each, one ounce; gently heat to the boiling point in a covered
+    vessel, macerate for fourteen days, and strain; should it
+    exhibit any indication of change in a few weeks, bring it again
+    to the boiling point, with a little more spice.</p>
+
+    <p><b>Oyster Ketchup:</b>&mdash;Beard the oysters; boil them up
+    in their liquor; strain, and pound them in a mortar; boil the
+    beards in spring water, and strain it to the first oyster
+    liquor; boil the pounded oysters in the mixed liquors, with
+    beaten mace and pepper. Some add a very little mushroom
+    ketchup, vinegar, or lemon-juice; but the less the natural
+    flavor is overpowered the better; only spice is necessary for
+    its preservation. This oyster ketchup will
+    <span class="pagenum"><a name="page121"
+       id="page121"></a>[pg 121]</span> keep perfectly good longer
+       than oysters are ever out of season.</p>
+
+    <p><b>Tomato Ketchup.</b>&mdash;Put them over the fire crushing
+    each one as you drop it into the pot; let them boil five
+    minutes; take them off, strain through a colander, and then
+    through a sieve, get them over the fire again as soon as
+    possible, and boil down two-thirds, when boiled down add to
+    every gallon of this liquid one ounce of cayenne pepper, one
+    ounce of black pepper, one pint vinegar, four ounces each of
+    cinnamon and mace, two spoonfuls salt.</p>
+
+    <p><b>Very Fine Walnut Ketchup.</b>&mdash;Boil a gallon of the
+    expressed juice of green tender walnuts, and skim it well; then
+    put in 2 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1
+    oz. each of cloves, mace, pepper, and one clove of garlic. Let
+    all simmer till the shalots sink; then put the liquor into a
+    pan till cold; bottle and divide the spice to each. Cork
+    closely, and tie a bladder over. It will keep twenty years, but
+    is not good the first. Be very careful to express the juice at
+    home; for it is rarely unadulterated, if bought.</p>
+    <hr />
+
+    <h3>HOW TO ROAST, BOIL, OR BROIL<br />
+    POULTRY</h3>
+
+    <p><b>How to Roast Chickens.</b>&mdash;Pluck carefully, draw
+    and truss them, and put them to a good fire; singe, dust, and
+    baste them with butter. Cover the breast with a sheet of
+    buttered paper; remove it ten minutes before it is enough; that
+    it may brown. A chicken will take 15 to 20 minutes. Serve with
+    butter and parsley.</p>
+
+    <p><b>How to Boil Chickens.</b>&mdash;Fasten the wings and legs
+    to the body by threads tied round. Steep them in skim milk two
+    hours. Then put them in cold water, and boil over a slow fire.
+    Skim clean. Serve with white sauce or melted butter sauce, or
+    parsley and butter.&mdash;Or melt 1 oz. of butter in a cupful
+    of milk; add to it the yolk of an egg beat up with a little
+    flour and cream; heat over the fire, stirring well.</p>
+
+    <p><b>Geese (a la mode).</b>&mdash;Skin and bone the goose;
+    boil and peel a dried tongue, also a fowl; season with pepper,
+    salt and mace, and then roll it round the tongue; season the
+    goose in the same way, and lay the fowl and tongue on the
+    goose, with slices of ham between them. Beef marrow rolled
+    between the fowl and the goose, will greatly enrich it. Put it
+    all together in a pan, with two quarts of beef gravy, the bones
+    of the goose and fowl, sweet herbs and onion; cover close, and
+    stew an hour slowly; take up the goose; skim off the fat,
+    strain, and put in a glassful of good port wine, two
+    tablespoonfuls of ketchup, a veal sweetbread cut small, some
+    mushrooms, a piece of butter rolled in flour, pepper and salt;
+    stew the goose half an hour longer; take up and pour the ragout
+    over it. Garnish with lemon.</p>
+
+    <p><b>How to Roast Pigeons.</b>&mdash;Take a little pepper and
+    salt, a piece of butter, and parsley cut small; mix and put the
+    mixture into the bellies of the pigeons, tying the necks tight;
+    take another string; fasten one end of it to their legs and
+    rumps, and the other to a hanging spit, basting them with
+    butter; when done, lay them in a dish, and they will swim with
+    gravy.</p>
+
+    <p><b>How to Boil Pigeons.</b>&mdash;Wash clean; chop some
+    parsley small; mix it with crumbs of bread, pepper, salt and a
+    bit of butter; stuff the pigeons, and boil 15 minutes in some
+    mutton broth or gravy. Boil some rice soft in milk; when it
+    begins to thicken, beat the yolks of two or three eggs, with
+    two or three spoonfuls of cream, and a little nutmeg; mix well
+    with a bit of butter rolled in flour.</p>
+
+    <p><b>How to Broil Pigeons.</b>&mdash;After cleaning, split the
+    backs, pepper and salt them, and broil them very nicely; pour
+    over them either stewed or pickled mushrooms, in melted butter,
+    and serve as hot as possible.</p>
+
+    <p><b>Scalloped Cold Chickens..</b>&mdash;Mince the meat very
+    small, and set it over the fire, with a scrape of nutmeg, a
+    little pepper and salt, and a little cream, for a few minutes,
+    put it into the scallop shells, and fill them with crumbs of
+    bread, over which put some bits of butter, and brown them
+    before the fire. Veal and ham eat well done the same way, and
+    lightly covered with crumbs of bread, or they may be put on in
+    little heaps.</p>
+
+    <p><b>How to Roast Turkey.</b>&mdash;The sinews of the legs
+    should be drawn whichever way it is dressed. The head should be
+    twisted under the wing; and in drawing it, take care not to
+    tear the liver, nor let the gall touch it.</p>
+
+    <p>Put a stuffing of sausage-meat; or, if sausages are to be
+    served in a dish a bread stuffing. As this makes a large
+    addition to the size of the bird, observe that the heat of the
+    fire is constantly to that part; for the breast is often not
+    done enough. A little strip of paper should be put on the bone
+    to hinder it from scorching while the other parts roast. Baste
+    well and froth it up. Serve with gravy in the dish, and plenty
+    of bread-sauce in a sauce-tureen. Add a few crumbs, and a
+    beaten egg to the stuffing of sausage-meat.</p>
+    <hr />
+
+    <h3>SAUCES FOR MEATS, FISH, E<sup><u>TC.</u></sup></h3>
+
+    <p><b>Anchovy Sauce.</b>&mdash;Chop one or two anchovies,
+    without washing, put to them some flour and butter, and a
+    little water; stir it over the fire till it boils once or
+    twice. If the anchovies are good, they will dissolve.</p>
+
+    <p><b>Essence Of Anchovies.</b>&mdash;Take two dozen of
+    anchovies, chop them, and without the bone, but with some of
+    their liquor strained, add to them sixteen large spoonfuls of
+    water; boil gently till dissolved, which will be in a few
+    minutes&mdash;when cold, strain and bottle it.</p>
+
+    <p><b>Apple Sauce.</b>&mdash;Pare, core, and quarter half a
+    dozen good sized apples, and throw them into cold water to
+    preserve their whiteness. Boil them in a saucepan till they are
+    soft enough to mash&mdash;it is impossible to specify any
+    particular time, as some apples cook much more speedily than
+    others. When done, bruise them to a pulp, put in a piece of
+    butter as large as a nutmeg, and sweeten them to taste. Put
+    into saucepan only sufficient water to prevent them burning.
+    Some persons put the apples in a stone jar placed in boiling
+    water; there is then no danger of their catching.</p>
+
+    <p><b>Apple Sauce for Goose or Roast Pork.</b>&mdash;Pare,
+    core, and slice some apples, and put them in a strong jar, into
+    a pan of water. When sufficiently boiled, bruise to a pulp,
+    adding a little butter, and a little brown sugar.</p>
+
+    <p><b>A Substitute for Cream.</b>&mdash;Beat up the whole of a
+    fresh egg in a basin, and then pour boiling tea over it
+    gradually to prevent its curdling; it is difficult from the
+    taste, to distinguish it from rich cream.</p>
+
+    <p><b>Bechamel Sauce.</b>&mdash;Put a few slices of ham into a
+    stew-pan, a few mushrooms, two or three shalots, two cloves,
+    also a bay leaf and a bit of butter. Let them stand a few
+    hours. Add a little water, flour and milk or cream; simmer
+    forty minutes. Scalded parsley, very fine may be added.</p>
+
+    <p><b>Bread Sauce.</b>&mdash;Break three-quarters of a pound of
+    stale bread into small pieces, carefully excluding any
+    <span class="pagenum"><a name="page122"
+       id="page122"></a>[pg 122]</span> crusty and outside bits,
+       having previously simmered till quite tender, an onion, well
+       peeled and quartered in a pint of milk. Put the crumbs into
+       a very clean saucepan, and, if you like the flavor, a small
+       teaspoonful of sliced onion, chopped, or rather minced, as
+       finely as possible. Pour over the milk, taking away the
+       onion simmered in it, cover it up, and let it stand for an
+       hour to soak. Then, with a fork, beat it quite smooth, and
+       seasoned with a very little powdered mace, cayenne and salt
+       to taste, adding one ounce of butter; give the whole a boil,
+       stirring all the time, and it is ready to serve. A small
+       quantity of cream added at the last moment, makes the sauce
+       richer and smoother. Common white pepper may take the place
+       of cayenne, a few peppercorns may be simmered in the milk,
+       but they should be extracted before sending to table.</p>
+
+    <p><b>Bread Sauce.</b>&mdash;Grate some old bread into a basin;
+    pour boiling new milk over it; add an onion with five cloves
+    stuck in it, with pepper and salt to taste. Cover it and simmer
+    in a slow oven. When enough, take out the onion and cloves;
+    beat it well, and add a little melted butter. The addition of
+    cream very much improves this sauce.</p>
+
+    <p><b>Caper Sauce.</b>&mdash;Melt some butter, chop the capers
+    fine, boil them with the butter. An ounce of capers will be
+    sufficient for a moderate size sauce-boat. Add, if you like, a
+    little chopped parsley, and a little vinegar. More vinegar, a
+    little cayenne, and essence of anchovy, make it suitable for
+    fish.</p>
+
+    <p>As a substitute for capers, some use chopped pickled
+    gherkins.</p>
+
+    <p><b>Essence Of Celery.</b>&mdash;Soak the seeds in spirits of
+    wine or brandy; or infuse the root in the same for 24 hours,
+    then take out, squeezing out all the liquor, and infuse more
+    root in the same liquor to make it stronger. A few drops will
+    <ins class="correction"
+    title="Transcriber's Note: The original text reads 'flvor'.">
+    flavor</ins> broth, soup, etc.</p>
+
+    <p><b>Celery Sauce.</b>&mdash;Wash well the inside leaves of
+    three heads of celery; cut them into slices quarter inch thick,
+    boil for six minutes, and drain; take a tablespoonful of flour,
+    two ounces of butter, and a teacupful of cream; beat well, and
+    when warm, put in the celery and stir well over the fire about
+    twelve minutes. The sauce is very <ins class="correction"
+     title="Transcriber's Note: The original text reads 'goood'.">good</ins>
+     for boiled fowl, etc.</p>
+
+    <p><b>Cocoa Sauce.</b>&mdash;Scrape a portion of the kernel of
+    a Cocoa nut, adding the juice of three lemons, a teaspoonful of
+    the tincture of cayenne pepper, a teaspoonful of shallot
+    vinegar, and half a cupful of water. Gently simmer for a few
+    hours.</p>
+
+    <p><b>Egg Sauce.</b>&mdash;Boil two eggs hard, half chop the
+    whites, put in the yolks, chop them together, but not very
+    fine, put them with 1/4 lb. of good melted butter.</p>
+
+    <p><b>Egg Sauce.</b>&mdash;Four eggs boiled twelve minutes,
+    then lay them in fresh water, cold, pull off the shells, chop
+    whites and yolks separately, mix them lightly, half pint melted
+    butter, made in proportion of quarter pound of butter, to a
+    large tablespoon flour, four of milk and hot water, add
+    powdered mace or nutmeg, to be eaten with pork, boiled, or
+    poultry, use chicken gravy or the water the chicken were boiled
+    in.</p>
+
+    <p><b>Horseradish Sauce.</b>&mdash;Perhaps a good receipt for
+    horseradish sauce, which is so excellent with both hot and cold
+    beef, but which we do not always see served up with either. Two
+    tablespoonfuls of mustard, the same of vinegar, three
+    tablespoonfuls of cream or milk and one of pounded white sugar,
+    well beaten up together with a small quantity of grated
+    horseradish. This is, of course, to be served up cold.</p>
+
+    <p><b>Mint Sauce.</b>&mdash;Pick, mash and chop fine green
+    spearmint, to two tablespoons of the minced leaves, put eight
+    of vinegar, adding a little sugar. Serve cold.</p>
+
+    <p><b>Mint Sauce.</b>&mdash;Wash fresh gathered mint; pick the
+    leaves from the stalks; mince them very fine, and put them into
+    a sauce-boat with a teaspoonful of sugar and four
+    tablespoonfuls of vinegar. It may also be made with dried mint
+    or with mint vinegar.</p>
+
+    <p><b>Onion Sauce.</b>&mdash;Peel the onions, and boil them
+    tender; squeeze the water from them, then chop them, and add to
+    them butter that has been melted, rich and smooth, as will be
+    hereafter directed, but with a little good milk instead of
+    water; boil it up once, and serve it for boiled rabbits,
+    partridge, scrag, or knuckle of veal, or roast mutton. A turnip
+    boiled with the onions makes them milder.</p>
+
+    <p><b>Quin's Fish Sauce.</b>&mdash;Half a pint of mushroom
+    pickle, the same of walnut, six long anchovies pounded, six
+    cloves of garlic, three of them pounded; half a spoonful of
+    cayenne pepper; put them into a bottle, and shake well before
+    using. It is also good with beefsteaks.</p>
+
+    <p><b>Sauce for Cold Partridges, Moor-Game,
+    Etc.</b>&mdash;Pound four anchovies and two cloves of garlic in
+    a mortar; add oil and vinegar to the taste. Mince the meat, and
+    put the sauce to it as wanted.</p>
+
+    <p><b>Sauce for Ducks.</b>&mdash;Serve a rich gravy in the
+    dish; cut the breast into slices, but don't take them off; cut
+    a lemon, and put pepper and salt on it, then squeeze it on the
+    breast, and pour a spoonful of gravy over before you help.</p>
+
+    <p><b>Sauce for Fowl of any Sort.</b>&mdash;Boil some veal
+    gravy, pepper, salt, the juice of a Seville orange and a lemon,
+    and a quarter as much of port wine as of gravy; pour it into
+    the dish or a boat.</p>
+
+    <p><b>Sauce for Hot or Cold Roast Beef.</b>&mdash;Grate, or
+    scrape very fine, some horseradish, a little made mustard, some
+    pounded white sugar and four large spoonfuls of vinegar. Serve
+    in a saucer.</p>
+
+    <p><b>Sauce for Salmon.</b>&mdash;Boil a bunch of fennel and
+    parsley chop them small, and put into it some good melted
+    butter. Gravy sauce should be served with it; put a little
+    brown gravy into a saucepan, with one anchovy, a teaspoonful of
+    lemon pickle, a tablespoonful of walnut pickle, two spoonfuls
+    of water in which the fish was boiled, a stick of horseradish,
+    a little browning, and salt; boil them four minutes; thicken
+    with flour and a good lump of butter, and strain through a hair
+    sieve.</p>
+
+    <p><b>Sauce for Savoury Pies.</b>&mdash;Take some gravy, one
+    anchovy, a sprig of sweet herbs, an onion, and a little
+    mushroom liquor; boil it a little, and thicken it with burnt
+    butter, or a bit of butter rolled in flour; add a little port
+    wine, and open the pie, and put it in. It will serve for lamb,
+    mutton, veal or beef pies.</p>
+
+    <p><b>Sauce for a Turkey.</b>&mdash;Open some oysters into a
+    basin, and wash them in their own liquor, and as soon as
+    settled pour into a saucepan; add a little white gravy, a
+    teaspoonful of lemon pickle; thicken with flour and butter;
+    boil it three or four minutes; add a spoonful of thick cream,
+    and then the oysters; shake them over the fire till they are
+    hot, but do not let them boil.</p>
+
+    <p><b>Sauce for Wild Fowl.</b>&mdash;Simmer a teacupful of port
+    wine, the same quantity of good meat gravy, a little shalot, a
+    little pepper, salt, a grate of nutmeg and a bit of mace, for
+    ten minutes; put in a bit of butter and flour, give it all one
+    boil, and pour it through the birds. In general they are not
+    stuffed as tame, but may be done so if liked.</p>
+
+    <p><b>French Tomato Sauce.</b>&mdash;Cut ten or a dozen
+    tomatoes into quarters, and put them into a saucepan, with four
+    onions, sliced, a little parsley, thyme, a clove, and a quarter
+    of a pound of butter; then set the saucepan on the fire,
+    <span class="pagenum"><a name="page123"
+       id="page123"></a>[pg 123]</span> stirring occasionally for
+       three-quarters of an hour; strain the sauce through a
+       horse-hair sieve, and serve with the directed articles.</p>
+
+    <p><b>Tomato Sauce.</b>&mdash;Take 12 tomatoes, very red and
+    ripe; take off the stalks, take out the seeds, and press out
+    the water. Put the expressed tomatoes into a stewpan, with
+    1-1/2 ozs. of butter, a bay leaf, and a little thyme; put it
+    upon a moderate fire, stir it into a pulp; put into it a good
+    cullis, or the top of broth, which will be better. Rub it
+    through a search, and put it into a stewpan with two spoonfuls
+    of cullis; put in a little salt and cayenne.</p>
+
+    <p>ANOTHER.&mdash;Proceed as above with the seeds and water.
+    Put them into a stewpan, with salt and cayenne, and three
+    tablespoonfuls of beef gravy. Set them on a slow stove for an
+    hour, or till properly melted. Strain, and add a little good
+    stock; and simmer a few minutes.</p>
+
+    <p><b>White Sauce.</b>&mdash;One pound of knuckle of veal, or
+    any veal trimmings, or cold white meat, from which all brown
+    skin has been removed; if meat has been cooked, more will be
+    required. It is best to have a little butcher's meat fresh,
+    even if you have plenty of cold meat in the larder; any chicken
+    bones greatly improve the stock. This should simmer for five
+    hours, together with a little salt, a dozen white peppercorns,
+    one or two small onions stuck with cloves, according to taste,
+    a slice or two of lean ham, and a little shred of celery and a
+    carrot (if in season) in a quart of water. Strain it, and skim
+    off all the fat; then mix one dessert-spoonful of flour in a
+    half pint of cream; or, for economy's sake, half milk and half
+    cream, or even all good new milk; add this to the stock, and if
+    not salt enough, cautiously add more seasoning. Boil all
+    together very gently for ten minutes, stirring all the time, as
+    the sauce easily burns and very quickly spoils. This stock,
+    made in large quantities, makes white soup; for this an old
+    fowl, stewed down, is excellent, and the liquor in which a
+    young turkey has been boiled is as good a foundation as can be
+    desired.</p>
+
+    <p><b>Economical White Sauce.</b>&mdash;Cut up fine one carrot,
+    two small onions, and put them into a stewpan with two ounces
+    of butter, and simmer till the butter is nearly absorbed. Then
+    mix a small teacupful of flour in a pint of new milk, boil the
+    whole quietly till it thickens, strain it, season with salt and
+    white pepper or cayenne, and it is ready to serve. Or mix well
+    two ounces of flour with one ounce of butter; with a little
+    nutmeg, pepper and salt; add a pint of milk, and throw in a
+    strip of lemon peel; stir well over the fire till quite thick,
+    and strain.</p>
+
+    <p><b>Wine Sauce.</b>&mdash;One and 1/2 cups sugar, three
+    quarters cup of wine, a large spoonful flour, and a large piece
+    of butter.</p>
+    <hr />
+
+    <h3>HOW TO MAKE SOUPS<br />
+    AND BROTHS</h3>
+
+    <p><b>Artichoke Soup.</b>&mdash;Take Jerusalem artichokes
+    according to the quantity of soup required to be made, cut them
+    in slices, with a quarter of a pound of butter, two or three
+    onions and turnips, sliced into a stewpan, and stew over a very
+    slow fire till done enough, and thin it with good veal stock.
+    Just before you serve, at the last boil, add a quarter of a
+    pint of good cream. This is an excellent soup. Season to taste
+    with a little salt and cayenne. As it is necessary to vary
+    soups, we shall give you a few to choose from according to
+    season and taste. All brown soups must be clear and thin, with
+    the exception of mock turtle, which must be thickened with
+    flour first browned with butter in a stewpan. If the flour is
+    added without previous browning, it preserves a raw taste that
+    by no means improves the flavor.</p>
+
+    <p><b>Asparagus Soup.</b>&mdash;Three or four pounds of veal
+    cut fine, a little salt pork, two or three bunches of asparagus
+    and three quarts of water. Boil one-half of the asparagus with
+    the meat, leaving the rest in water until about twenty minutes
+    before serving; then add the rest of the asparagus and boil
+    just before serving; add one pint of milk; thicken with a
+    little flour, and season. The soup should boil about three
+    hours before adding the last half of the asparagus.</p>
+
+    <p><b>Beef Broth.</b>&mdash;Put two pounds of lean beef, one
+    pound of scrag of veal, one pound of scrag of mutton, sweet
+    herbs, and ten peppercorns, into a nice tin saucepan, with five
+    quarts of water; simmer to three quarts, and clear from the fat
+    when cold. Add one onion, if approved.</p>
+
+    <p>Soup and broth made of different meats are more supporting,
+    as well as better flavored.</p>
+
+    <p>To remove the fat, take it off, when cold, as clean as
+    possible; and if there be still any remaining, lay a bit of
+    clean blotting or cap paper on the broth when in the basin, and
+    it will take up every particle.</p>
+
+    <p><b>Beef Soup.</b>&mdash;Cut all the lean off the shank, and
+    with a little beef suet in the bottom of the kettle, fry it to
+    a nice brown; put in the bones and cover with water; cover the
+    kettle closely; let it cook slowly until the meat drops from
+    the bones; strain through a colander and leave it in the dish
+    during the night, which is the only way to get off all the fat.
+    The day it is wanted for the table, fry as brown as possible a
+    carrot, an onion, and a very small turnip sliced thin. Just
+    before taking up, put in half a tablespoonful of sugar, a blade
+    of mace, six cloves, a dozen kernels of allspice, a small
+    tablespoonful of celery seed. With the vegetables this must
+    cook slowly in the soup an hour; then strain again for the
+    table. If you use vermicelli or pearl barley, soak in
+    water.</p>
+
+    <p><b>Dr. Liebig's Beef Tea.</b>&mdash;When one pound of lean
+    beef, free from fat, and separated from the bones, in a
+    finely-chopped state in which it is used for mince-meat, or
+    beef-sausages, is uniformly mixed with its own weight of cold
+    water, slowly heated till boiling, and the liquid, after
+    boiling briskly for a minute or two, is strained through the
+    towel from the coagulated albumen and the fibrine, now become
+    hard and horny, we obtain an equal weight of the most aromatic
+    soup, of such strength as cannot be obtained even by boiling
+    for hours from a piece of flesh. When mixed with salt and the
+    other additions by which soup is usually seasoned, and tinged
+    somewhat darker by means of roasted onions, or burnt bread, it
+    forms the very best soup which can, in any way, be prepared
+    from one pound of flesh.</p>
+
+    <p><b>Brown Gravy Soup.</b>&mdash;Shred a small plate of
+    onions, put some dripping into a frying-pan and fry the onions
+    till they are of a dark brown; then, having about three pounds
+    of beef cut up in dice, without fat or bone, brown that in a
+    frying-pan. Now get a sauce-pan to contain about a gallon, and
+    put in the onions and meat, with a carrot and a turnip cut
+    small, and a little celery, if you have it; if not, add two
+    seeds of celery; put three quarts, or three and a half quarts
+    of water to this, and stir all together with a little pepper
+    and salt; simmer very slowly, and skim off what rises; in three
+    or four hours the soup will be clear. When served, add a little
+    vermicelli, which should have previously been boiled in water;
+    the liquid should be carefully poured off through a sieve. A
+    large quantity may be made in the same proportions. Of course,
+    the meat and onions must be stirred whilst frying, and
+    constantly turned; they should be of a fine brown, not black,
+    and celery-seed will give a flavor, it is so strong.</p>
+
+    <p><b>Carrot Soup.</b>&mdash;Put some beef bones, with four
+    quarts of the liquor in which a leg of mutton or beef has been
+    <span class="pagenum"><a name="page124"
+       id="page124"></a>[pg 124]</span> boiled, two large onions, a
+       turnip, pepper and salt into a sauce-pan, and stew for three
+       hours. Have ready six large carrots, scraped and cut thin,
+       strain the soup on them, and stew them till soft enough to
+       pulp through a hair sieve or coarse cloth, then boil the
+       pulp with the soup, which is to be as thick as pea-soup. Use
+       two wooden spoons to rub the carrots through. Make the soup
+       the day before it is to be used. Add cayenne. Pulp only the
+       red part of the carrot, and not the yellow.</p>
+
+    <p><b>Clam Soup.</b>&mdash;Cut salt pork in very small squares
+    and fry light brown; add one large or two small onions cut very
+    fine, and cook about ten minutes; add two quarts water and one
+    quart of raw potatoes, sliced; let it boil; then add one quart
+    of clams. Mix one tablespoonful of flour with water, put it
+    with one pint of milk, and pour into the soup, and let it boil
+    about five minutes. Butter, pepper, salt. Worcestershire sauce
+    to taste.</p>
+
+    <p><ins class="correction"
+         title="Transcriber's Note: The original text reads 'Groutons'.">
+    <b>Croutons.</b></ins>&mdash;These are simply pieces of bread
+    fried brown and crisp, to be used in soups.</p>
+
+    <p><b>Game Soups.</b>&mdash;Cut in pieces a partridge,
+    pheasant, or rabbit; add slices of veal, ham, onions, carrots,
+    etc. Add a little water, heat a little on slow fire, as gravy
+    is done; then add some good broth, boil the meat gently till it
+    is done. Strain, and stew in the liquor what herbs you
+    please.</p>
+
+    <p><b>Game Soup.</b>&mdash;In the season for game, it is easy
+    to have good game soup at very little expense, and very nice.
+    Take the meat from off the bones of any cold game left, pound
+    it in a mortar and break up the bones, and pour on them a quart
+    of any good broth, and boil for an hour and a half. Boil and
+    mash six turnips, and mix with the pounded meat, and then pass
+    them through a sieve. Strain the broth, and stir in the mixture
+    of meat and turnips which has been strained through the sieve;
+    keep the soup-pot near the fire, but do not let it boil. When
+    ready to dish the soup for table, beat the yolks of five eggs
+    very lightly, and mix with them half a pint of good cream. Set
+    the soup on to boil, and, as it boils, stir in the beaten eggs
+    and cream, but be careful that it does not boil after they are
+    stirred in, as the egg will curdle. Serve hot.</p>
+
+    <p><b>Julienne Soup.</b>&mdash;Put a piece of butter the size
+    of an egg into the soup-kettle; stir until melted. Cut three
+    young onions small; fry them a nice brown; add three quarts of
+    good clear beef-stock, a little mace, pepper and salt; let it
+    boil an hour; add three young carrots and three turnips cut
+    small, a stalk of celery cut fine, a pint of French beans, a
+    pint of green peas; let this boil two hours; if not a bright,
+    clear color, add a spoonful of soy. This is a nice summer
+    soup.</p>
+
+    <p><b>Lobster Soup.</b>&mdash;One large lobster or two small
+    ones; pick all the meat from the shell and chop fine; scald one
+    quart of milk and one pint of water, then add the lobster, one
+    pound of butter, a teaspoonful of flour, and salt and red
+    pepper to taste. Boil ten minutes and serve hot.</p>
+
+    <p><b>Mock Turtle Soup.</b>&mdash;One soup-bone, one quart of
+    turtle beans, one large spoonful of powdered cloves, salt and
+    pepper. Soak the beans over night, put them on with the
+    soup-bone in nearly six quarts of water, and cook five or six
+    hours. When half done, add the cloves, salt and pepper; when
+    done, strain through a colander, pressing the pulp of the beans
+    through to make the soup the desired thickness, and serve with
+    a few slices of hard-boiled egg and lemon sliced very thin. The
+    turtle beans are black and can only be obtained from large
+    groce.</p>
+
+    <p><b>Oyster Soup.</b>&mdash;Take one quart of water, one
+    teacup of butter, one pint of milk, two teaspoons of salt, four
+    crackers rolled fine, and one teaspoon of pepper; bring to full
+    boiling heat as soon as possible, then add one quart of
+    oysters; let the whole come to boiling heat quickly and remove
+    from the fire.</p>
+
+    <p><b>Oyster Soup.</b>&mdash;Pour one quart of boiling water
+    into a skillet; then one quart of good rich milk; stir in one
+    teacup of rolled cracker crumbs; season with pepper and salt to
+    taste. When all come to boil, add one quart of good fresh
+    oysters; stir well, so as to keep from scorching; then add a
+    piece of good sweet butter about the size of an egg; let it
+    boil up once, then remove from the fire immediately; dish up
+    and send to table.</p>
+
+    <p><b>Ox Tail Soup.</b>&mdash;Take two ox tails and two whole
+    onions, two carrots, a small turnip, two tablespoonfuls of
+    flour, and a little white pepper; add a gallon of water, let
+    all boil for two hours; then take out the tails and cut the
+    meat into small pieces, return the bones to the pot for a short
+    time, boil for another hour, then strain the soup, and rinse
+    two spoonfuls of arrow-root to add to it with the meat cut from
+    the bones, and let all boil for a quarter of an hour.</p>
+
+    <p><b>Scotch Broth.</b>&mdash;Take one-half teacup barley, four
+    quarts cold water; bring this to the boil and skim; now put in
+    a neck of mutton and boil again for half an hour, skim well the
+    sides of the pot also; have ready two carrots, one large onion,
+    a small head of cabbage, one bunch parsley, one sprig of celery
+    top; chop all these fine, add your chopped vegetables, pepper
+    and salt to taste. This soup takes two hours to cook.</p>
+
+    <p><b>Soup and Bouille.</b>&mdash;Stew a brisket of beef with
+    some turnips, celery, leeks and onions, all finely cut. Put the
+    pieces of beef into the pot first, then the roots, and half a
+    pint of beef gravy, with a few cloves. Simmer for an hour. Add
+    more beef gravy, and boil gently for half an hour.</p>
+
+    <p><b>Royal Soup.</b>&mdash;Take a scrag or knuckle of veal,
+    slices of undressed gammon of bacon, onions, mace, and a small
+    quantity of water; simmer till very strong, and lower it with a
+    good beef broth made the day before, and stewed till the meat
+    is done to rags. Add cream, vermicelli, almonds and a roll.</p>
+
+    <p><b>Various Soups.</b>&mdash;Good soups may be made from
+    fried meats, where the fat and gravy are added to the boiled
+    barley; and for that purpose, fat beef steaks, pork steaks,
+    mutton chops, etc. should be preferred, as containing more of
+    the nutritious principle. When nearly done frying, add a little
+    water, which will produce a gravy to be added to the barley
+    broth; a little wheat flour should be dredged in also; a
+    quantity of onions, cut small, should also be fried with the
+    fat, which gives the soup a fine flavor, assisted by seasoning,
+    etc.</p>
+
+    <p>Soups may be made from broiled meats. While the fat beef
+    steak is doing before the fire, or mutton chop, etc., save the
+    drippings on a dish, in which a little flour, oatmeal, with cut
+    onions, etc., are put.</p>
+
+    <p><b>Grand Consomme Soup.</b>&mdash;Put into a pot two
+    knuckles of veal, a piece of a leg of beef, a fowl, or an old
+    cock, a rabbit, or two old partridges; add a ladleful of soup,
+    and stir it well; when it comes to a jelly, put in a sufficient
+    quantity of stock, and see that it is clear; let it boil,
+    skimming and refreshing it with water; season it as the above;
+    you may add, if you like, a clove of garlic; let it then boil
+    slowly or simmer four or five hours; put it through a towel,
+    and use it for mixing in sauces or clear soups.</p>
+
+    <p><b>Julienne Soup.</b>&mdash;Take some carrots and turnips,
+    and turn them riband-like; a few heads of celery, some leeks
+    and onions, and cut them in lozenges, boil them till they are
+    cooked, then put them into clear gravy soup. Brown
+    thickening.&mdash;N.B. You may, in summer time, add green peas,
+    asparagus tops, French beans, some lettuce or
+    sorrel.</p><span class="pagenum"><a name="page125"
+       id="page125"></a>[pg 125]</span>
+
+    <p><b>Soup and Soups.</b>&mdash;It is not at all necessary to
+    keep a special fire for five hours every day in order to have
+    at dinner a first course of soup. Nor need a good, savory,
+    nutritious soup for a family of five cost more than 10 cents.
+    There is no use hurling any remarks about "swill-pails." Every
+    housekeeper who knows anything of her kitchen and dining-room
+    affairs, knows there are usually nice clean fragments of roasts
+    and broils left over, and that broth in which lamb, mutton,
+    beef, and fowls have been boiled is in existence, and that
+    twice a week or so there is a bowl of drippings from roasted
+    meats. All these when simmered with rice, macaroni, or
+    well-chosen vegetables, and judiciously seasoned, make good
+    soups, and can be had without a special fire, and without
+    sending to the butcher's for special meats. We name a few of
+    the soups we make, and beg leave to add that they are pretty
+    well received. We make them in small quantities, for nobody
+    with three additional courses before him wants to eat a
+    <i>quart</i> of soup, you know!</p>
+
+    <p>1.&mdash;One pint of good gravy, three cups boiling water, a
+    slice of turnip, and half an onion cut in small bits, two
+    grated crackers. Simmer half an hour.</p>
+
+    <p>2.&mdash;On ironing day cut off the narrow ends from two or
+    three sirloin steaks, chop them into morsels and put in a
+    stewpan with a little salt, a tablespoonful of rice and a pint
+    of cold water, and simmer slowly for three hours. Then add
+    water enough to make a quart of soup, a tablespoonful of tomato
+    catsup, and a little browned flour mixed with the yolk of an
+    egg.</p>
+
+    <p>3.&mdash;Pare and slice very thin four good sized potatoes,
+    pour over them two cups of boiling water, and simmer gently
+    until the potatoes are dissolved. Add salt, a lump of nice
+    butter, and a pint of sweet milk with a dust of pepper. Let it
+    boil up once, and serve. You wouldn't think it, but it is real
+    good, and children cry for it.</p>
+
+    <p>4.&mdash;One pint meat broth, one pint boiling water, slice
+    in an onion, or a parsnip, or half a turnip&mdash;or all three
+    if liked&mdash;boil until the vegetables are soft, add a little
+    salt if needed, and a tablespoonful of Halford sauce.</p>
+
+    <p>5.&mdash;Let green corn, in the time of green corn, be
+    grated, and to a pint of it put a pint of rich milk, a pint of
+    water, a little butter, salt and pepper. Boil gently for
+    fifteen or twenty minutes.</p>
+
+    <p><b>Split Pea Soup.</b>&mdash;Take beef bones or any cold
+    meats, and two pounds of corned pork; pour on them a gallon of
+    hot water, and let them simmer three hours, removing all the
+    scum. Boil one quart of split peas two hours, having been
+    previously soaked, as they require much cooking: strain off the
+    meat and mash the peas into the soup; season with black pepper,
+    and let it simmer one hour; fry two or three slices of bread a
+    nice brown, cut into slices and put into the bottom of the
+    tureen, and on them pour the soup.</p>
+
+    <p><b>Tomato Soup.</b>&mdash;Boil chicken or beef four hours;
+    then strain; add to the soup one can of tomatoes and boil one
+    hour. This will make four quarts of soup.</p>
+
+    <p><b>Tomato Soup without Meat.</b>&mdash;One quart of
+    tomatoes, one quart of water, one quart of milk. Butter, salt
+    and pepper to taste. Cook the tomatoes thoroughly in the water,
+    have the milk scalding (over water to prevent scorching). When
+    the tomatoes are done add a large teaspoonful of salaratus,
+    which will cause a violent effervescence. It is best to set the
+    vessel in a pan before adding it to prevent waste. When the
+    commotion has ceased add the milk and seasoning. When it is
+    possible it is best to use more milk than water, and cream
+    instead of butter. The soup is eaten with crackers and is by
+    some preferred to oyster soup. This recipe is very valuable for
+    those who keep abstinence days.</p>
+
+    <p><b>Turkey Soup.</b>&mdash;Take the turkey bones and cook for
+    one hour in water enough to cover them; then stir in a little
+    dressing and a beaten egg. Take from the fire, and when the
+    water has ceased boiling add a little butter with pepper and
+    salt.</p>
+
+    <p><b>Veal Gravy.</b>&mdash;Put in the stewpan bits of lard,
+    then a few thin slices of ham, a few bits of butter, then
+    slices of fillet of veal, sliced onions, carrots, parsnips,
+    celery, a few cloves upon the meat, and two spoonfuls of broth;
+    set it on the fire till the veal throws out its juices; then
+    put it on a stronger fire till the meat catches to the bottom
+    of the pan, and is brought to a proper color; then add a
+    sufficient quantity of light broth, and simmer it upon a slow
+    fire till the meat is well done. A little thyme and mushrooms
+    may be added. Skim and sift it clear for use.</p>
+
+    <p><b>Veal Soup.</b>&mdash;To a knuckle of veal of 6 pounds,
+    put 7 or 9 quarts of water; boil down one-half; skim it well.
+    This is better to do the day before you prepare the soup for
+    the table. Thicken it by rubbing flour, butter, and water
+    together. Season with salt and mace. When done
+    <ins class="correction"
+     title="Transcriber's Note: The original text reads 'and'.">add</ins>
+     one pint new milk; let it just come to a boil; then pour
+     into a soup dish, lined with macaroni well cooked.</p>
+
+    <p><b>Vegetable Soup.</b>&mdash;Pare and slice five or six
+    cucumbers; and add to these as many cos lettuces, a sprig or
+    two of mint, two or three onions, some pepper and salt, a pint
+    and a half of young peas and a little parsley. Put these, with
+    half a pound of fresh butter, into a saucepan, to stew in their
+    own liquor, near a gentle fire, half an hour, then pour two
+    quarts of boiling water to the vegetables, and stew them two
+    hours; rub down a little flour into a teacupful of water, boil
+    it with the rest twenty minutes, and serve it.</p>
+
+    <p><b>Vermicelli Soup.</b>&mdash;Boil tender 1/2 lb. of
+    vermicelli in a quart of rich gravy; take half of it out, and
+    add to it more gravy; boil till the vermicelli can be pulped
+    through a sieve. To both put a pint of boiling cream, a little
+    salt, and 1/4 lb. of Parmesan cheese. Serve with rasped bread.
+    Add two or three eggs, if you like.</p>
+
+    <p><b>Brown Vermicelli Soup.</b>&mdash;Is made in the same
+    manner, leaving out the eggs and cream, and adding one quart of
+    strong beef gravy.</p>
+    <hr />
+
+    <h3>HOW TO COOK VEGETABLES</h3>
+
+    <p><b>How to Boil Artichokes.</b>&mdash;If the artichokes are
+    very young, about an inch of the stalk can be left; but should
+    they be full grown, the stalk must be cut quite close. Wash
+    them well and put them into strong salt and water to soak for a
+    couple of hours. Pull away a few of the lower leaves, and snip
+    off the points of all. Fill a saucepan with water, throw some
+    salt into it, let it boil up, and then remove the scum from the
+    top; put the artichokes in, with the stalks upward, and let
+    them boil until the leaves can be loosened easily; this will
+    take from thirty to forty minutes, according to the age of the
+    artichokes. The saucepan should not be covered during the time
+    they are boiling. Rich, melted butter is always sent to the
+    table with them.</p>
+
+    <p><b>New Mode to Dress Asparagus.</b>&mdash;Scrape the grass,
+    tie it up in bundles, and cut the ends off an even length. Have
+    ready a saucepan, with boiling water, and salt in proportion of
+    a heaped saltspoonful to a quart of water. Put in the grass,
+    standing it on the bottom with the green heads out of the
+    water, so that they are not liable to be boiled off. If the
+    water boils too fast, dash in a little cold water. When the
+    grass has boiled a quarter of an hour it will be sufficiently
+    done; remove it from the saucepan, cut off the ends down to the
+    edible part, arrange it on a dish in
+    <span class="pagenum"><a name="page126"
+       id="page126"></a>[pg 126]</span> a round pyramid, with the
+       heads toward the middle of the dish, and boil some eggs
+       hard; cut them in two, and place them round the dish quite
+       hot. Serve melted butter in a sauce-tureen; and those who
+       like it rub the yoke of a hard egg into the butter, which
+       makes a delicious sauce to the asparagus.</p>
+
+    <p><b>How to Boil Asparagus.</b>&mdash;Scrape the asparagus;
+    tie them in small bunches; boil them in a large pan of water
+    with salt in it; before you dish them up toast some slices of
+    bread, and then dip them in the boiling water; lay the
+    asparagus on the toasts; pour on them rich melted butter, and
+    serve hot.</p>
+
+    <p><b>Ragout of Asparagus.</b>&mdash;Cut small asparagus like
+    green peas; the best method is to break them off first; then
+    tie them in small bunches to cut, boil them till half done;
+    then drain them, and finish with butter, a little broth, herbs,
+    two cloves, and a sprig of savory. When done, take out the
+    cloves, herbs, etc., mix two yolks of eggs, with a little
+    flour, and broth, to garnish a first course dish. But if you
+    intend to serve it in a second course mix cream, a little salt,
+    and sugar.</p>
+
+    <p><b>French Beans, a la Creme.</b>&mdash;Slice the beans and
+    boil them in water with salt. When soft, drain. Put into a
+    stewpan two ounces of fresh butter, the yolks of three eggs,
+    beaten up into a gill of cream, and set over a slow fire. When
+    hot, add a spoonful of vinegar, simmer for five minutes.</p>
+
+    <p><b>To Preserve French Beans for Winter.</b>&mdash;Pick them
+    young, and throw into a little wooden keg a layer of them three
+    inches deep; then sprinkle them with salt, put another layer of
+    beans, and do the same as high as you think proper, alternately
+    with salt, but not too much of this. Lay over them a plate, or
+    cover of wood, that will go into the keg, and put a heavy stone
+    on it. A pickle will rise from the beans and salt. If they are
+    too salt, the soaking and boiling will not be sufficient to
+    make them pleasant to the taste.</p>
+
+    <p><b>Stewed Beans.</b>&mdash;Boil them in water in which a
+    lump of butter has been placed; preserve them as white as you
+    can; chop a few sweet herbs with some parsley very fine; then
+    stew them in a pint of the water in which the leaves have been
+    boiled, and to which a quarter of a pint of cream has been
+    added; stew until quite tender, then add the beans, and stew
+    five minutes, thickening with butter and flour.</p>
+
+    <p><b>How to Boil Broccoli.</b>&mdash;Peel the thick skin of
+    the stalks, and boil for nearly a quarter of an hour, with a
+    little bit of soda, then put in salt, and boil five minutes
+    more. Broccoli and savoys taste better when a little bacon is
+    boiled with them.</p>
+
+    <p><b>How to boil Cabbage.</b>&mdash;Cut off the outside
+    leaves, and cut it in quarters; pick it well, and wash it
+    clean; boil it in a large quantity of water, with plenty of
+    salt in it; when it is tender and a fine light green, lay it on
+    a sieve to drain, but do not squeeze it, it will take off the
+    flavor; have ready some very rich melted butter, or chop it
+    with cold butter. Greens must be boiled the same way. Strong
+    vegetables like turnips and cabbage, etc., require much
+    water.</p>
+
+    <p><b>Cabbage Salad.</b>&mdash;Three eggs well beaten, one cup
+    of vinegar, two tablespoons of mustard, salt and pepper, one
+    tablespoon of butter; let this mixture come to a boil, when
+    cool add seven tablespoons of cream, half a head of cabbage
+    shaved fine.</p>
+
+    <p><b>How to Boil Cauliflowers.</b>&mdash;Strip the leaves
+    which you do not intend to use, and put the cauliflowers into
+    salt and water some time to force out snails, worms, etc. Boil
+    them twelve minutes on a drainer in plenty of water, then add
+    salt, and boil five or six minutes longer. Skim well while
+    boiling. Take out and drain. Serve with melted butter, or a
+    sauce made of butter, cream, pepper and salt.</p>
+
+    <p><b>How to Fry Cauliflowers.</b>&mdash;Wash as before. Boil
+    twenty or thirty minutes; cut it into small portions, and cool.
+    Dip the portions twice into a batter made of flour, milk and
+    egg, and fry them in butter. Serve with gravy.</p>
+
+    <p><b>Cucumbers for Immediate Use.</b>&mdash;Slice, sprinkle
+    with salt; let them stand several hours, drain, and then put to
+    them sliced onions, vinegar to cover them, and salt, pepper,
+    etc. Cayenne pepper and ground mustard render them
+    wholesome.</p>
+
+    <p><b>Stewed Celery.</b>&mdash;Wash and clean six or eight
+    heads of celery, let them be about three inches long; boil
+    tender and pour off all the water; beat the yolks of four eggs,
+    and mix with half a pint of cream, mace and salt; set it over
+    the fire with the celery, and keep shaking until it thickens,
+    then serve hot.</p>
+
+    <p><b>Cold Slaw.</b>&mdash;Half a head of cabbage cut very
+    fine, a stalk of celery cut fine&mdash;or teaspoon of celery
+    seed&mdash;or, a tablespoon of celery essence, four hard-boiled
+    eggs, whites chopped very fine, a teaspoon of mustard, a
+    tablespoon of butter and the yolks of the boiled eggs, salt and
+    pepper, mix well; take an egg well beaten and stir in a cup of
+    boiling vinegar, pour over and cover for a few minutes.</p>
+
+    <p><b>Egg-Plant.</b>&mdash;Slice the egg-plant an eighth of an
+    inch in thickness, pare it, and sprinkle salt over it an hour
+    before cooking; then drain off all the water, beat up the yolk
+    of an egg, clip the slices first in the egg, and then in crumbs
+    of bread; fry a nice brown. Serve hot, and free from fat.</p>
+
+    <p><b>How to Cook Egg-Plant.</b>&mdash;Cut the egg-plant in
+    slices half an inch thick, sprinkle a thin layer of salt
+    between the slices, and lay them one over the other; and let
+    them stand an hour. This draws out the bitter principal from
+    the egg-plant, and also a part of the water. Then lay each
+    slice in flour, put in hot fat and fry it brown on both sides.
+    Or boil the egg-plant till tender, remove the skin, mash fine,
+    mix with an equal quantity of bread or cracker crumbs, and
+    salt, pepper and bake half an hour. This makes a delightful
+    dish, and a very digestible one, as it has so little oily
+    matter in it.</p>
+
+    <p><b>How to Broil Mushrooms.</b>&mdash;Pare some large, open
+    mushrooms, leaving the stalks on, paring them to a point; wash
+    them well, and turn them on the back of a drying sieve to
+    drain. Put into a stewpan two ounces of butter, some chopped
+    parsley, and shalots, then fry them for a minute on the fire;
+    when melted, place your mushroom stalks upward on a saucepan,
+    then pour the butter and parsley over all the mushrooms; pepper
+    and salt them well with black pepper put them in the oven to
+    broil; when done, put a little good stock to them, give them a
+    boil and dish them, pour the liquor over them, adding more
+    gravy, but let it be put in hot.</p>
+
+    <p><b>How to Pickle Onions.</b>&mdash;Take two quarts of the
+    small white round onions. Scald them in very strong salt and
+    water. Just let them boil. Strain, peel, place in jars; cover
+    them with the best white wine vinegar. In two days pour all the
+    vinegar off, and boil it half an hour, with a teaspoonful of
+    cayenne pepper, 1 oz. of ginger, 16 cloves, 1/2 oz. ground
+    mustard, 2 ozs. mustard seed. When cold, pour upon the onions.
+    Some persons prefer the vinegar boiling hot.</p>
+
+    <p><b>How to Fricassee Parsnips.</b>&mdash;Boil in milk till
+    they are soft, then cut them lengthwise in bits two or three
+    inches long, and simmer in a white sauce, made of two
+    <span class="pagenum"><a name="page127"
+       id="page127"></a>[pg 127]</span> spoonfuls of broth, and a
+       bit of mace, half a cupful of cream, a bit of butter, and
+       some flour, pepper and salt.</p>
+
+    <p><b>How to Mash Parsnips.</b>&mdash;Boil them tender, scrape
+    then mash them in a stewpan with a little cream, a good piece
+    of butter, and pepper and salt.</p>
+
+    <p><b>How to Stew Parsnips.</b>&mdash;Boil them tender; scrape
+    and cut into slices; put them into a saucepan with cream
+    enough; for sauce, a piece of butter rolled in flour, and a
+    little salt; shake the saucepan often, when the cream boils,
+    pour them into a dish.</p>
+
+    <p><b>How to Boil Peas.</b>&mdash;Peas should not be shelled
+    long before they are wanted, nor boiled in much water; when the
+    water boils, put them in with a little salt (some add a little
+    loaf sugar, but if they are sweet of themselves, it is
+    superfluous); when the peas begin to dent in the middle they
+    are boiled enough. Strain, and put a piece of butter in the
+    dish, and stir. A little mint should be boiled with the
+    peas.</p>
+
+    <p><b>Puree Of Potatoes.</b>&mdash;This differs from mashed
+    potatoes only in the employment of more milk and butter, and in
+    the whole being carefully reduced to a perfectly smooth, thick,
+    cream-like mixture. Where economy is a great object, and where
+    rich dishes are not desired, the following is an admirable mode
+    of mashing potatoes: Boil them till thoroughly done, having
+    added a handful of salt to the water, then dry them well, and
+    with two forks placed back to back beat the whole up until no
+    lumps are left. If done rapidly, potatoes thus cooked are
+    extremely light and digestible.</p>
+
+    <p><b>How to Boil Potatoes.</b>&mdash;Boil in a saucepan
+    without lid, with only sufficient water to cover them; more
+    would spoil them, as the potatoes contain much water, and it
+    requires to be expelled. When the water nearly boils pour it
+    off, and add cold water, with a good portion of salt. The cold
+    water sends the heat from the surface to the center of the
+    potato, and makes it mealy. Boiling with a lid on often
+    produces cracking.</p>
+
+    <p><b>New Potatoes.</b>&mdash;Should be cooked soon after
+    having been dug; wash well, and boil.</p>
+
+    <p>The Irish, who boil potatoes to perfection, say they should
+    always be boiled in their <i>jackets</i>; as peeling them for
+    boiling is only offering a premium for water to run through the
+    potato, and rendering it sad and unpalatable; they should be
+    well washed, and put into cold water.</p>
+
+    <p><b>New Potatoes.</b>&mdash;Have them as freshly dug as may
+    be convenient; the longer they have been out of the ground the
+    less well-flavored they are. Well wash them, rub off the skins
+    with a coarse cloth or brush, and put them into boiling water,
+    to which has been added salt, at the rate of one heaped
+    teaspoonful to two quarts. Let them boil till tender&mdash;try
+    them with a fork; they will take from ten or fifteen minutes to
+    half an hour, according to size. When done, pour away the
+    water, and set by the side of the fire, with the lid aslant.
+    When they are quite dry, have ready a hot vegetable dish, and
+    in the middle of it put a piece of butter the size of a
+    walnut&mdash;some people like more&mdash;heap the potatoes
+    round it and over it, and serve immediately. We have seen very
+    young potatoes, no larger than a marble, parboiled, and then
+    fried in cream till they are of a fine auburn color; or else,
+    when larger, boiled till nearly ready, then sliced and fried in
+    cream, with pepper, salt, a very little nutmeg, and a flavoring
+    of lemon juice. Both make pretty little supper dishes.</p>
+
+    <p><b>Potatoes Roasted under the Meat.</b>&mdash;These are very
+    good; they should be nicely browned. Half boil large mealy
+    potatoes; put into a baking dish, under the meat roasting;
+    ladle the gravy upon them occasionally. They are best done in
+    an oven.</p>
+
+    <p><b>Potato Ribbons.</b>&mdash;Cut the potatoes into slices,
+    rather more than half an inch thick, and then pare round and
+    round in very long ribbons. Place them in a pan of cold water,
+    and a short time before wanted drain them from the water. Fry
+    them in hot lard, or good dripping, until crisp and browned;
+    dry them on a soft cloth, pile them on a hot dish, and season
+    with salt and cayenne.</p>
+
+    <p><b>Potato Rolls.</b>&mdash;Boil three lbs. of potatoes;
+    crush and work them with two ozs. of butter and as much milk as
+    will cause them to pass through a colander; take half a pint of
+    yeast and half a pint of warm water; mix with the potatoes;
+    pour the whole upon 5 lbs. of flour; add salt; knead it well;
+    if too thick, put to it a little more milk and warm water;
+    stand before the fire for an hour to rise; work it well and
+    make it into rolls. Bake it half an hour.</p>
+
+    <p><b>Potato Rissoles.</b>&mdash;Boil the potatoes floury; mash
+    them, seasoning them with salt and a little cayenne; mince
+    parsley very fine, and work up with the potatoes, adding
+    eschalot, also chopped small. Bind with yolk of egg, roll into
+    balls, and fry with fresh butter over a clear fire. Meat shred
+    finely, bacon or ham may be added.</p>
+
+    <p><b>Potato Sautees.</b>&mdash;These are even more agreeable
+    with meat than fried potatoes. Cold boiled potatoes are sliced
+    up, and tossed up in a saucepan with butter, mixed with a
+    little chopped parsley, till they are lightly browned. Pure
+    goose or other dripping is by many cooks preferred to butter
+    for this purpose.</p>
+
+    <p><b>Potato Souffles.</b>&mdash;The delicious blistered
+    potatoes are prepared as follows: The potatoes, if small, are
+    simply cut in halves; if large, cut in three or more slices;
+    these are fried in the usual way, but are taken out before they
+    are quite done, and set aside to get cold; when wanted they are
+    fried a second time, but only till they are of a light golden
+    color, not brown.</p>
+
+    <p><b>Tomatoes.</b>&mdash;Cut ripe tomatoes into slices, put
+    them in a buttered dish with some bread crumbs, butter, pepper
+    and salt, and bake till slightly brown on top.</p>
+
+    <p><b>Forced Tomatoes.</b>&mdash;Prepare the following
+    forcemeat: Two ounces of mushrooms, minced small, a couple of
+    shalots, likewise minced, a small quantity of parsley, a slice
+    of lean ham, chopped fine, a few savory herbs, and a little
+    cayenne and salt. Put all these ingredients into a saucepan
+    with a lump of butter, and stew all together until quite
+    tender, taking care that they do not burn. Put it by to cool,
+    and then mix with them some bread crumbs and the well beaten
+    yolks of two eggs. Choose large tomatoes, as nearly of the same
+    size as possible, cut a slice from the stalk end of each, and
+    take out carefully the seeds and juice; fill them with the
+    mixture which has already been prepared, strew them over with
+    bread and some melted butter, and bake them in a quick oven
+    until they assume a rich color. They are a good accompaniment
+    to veal or calf's head.</p>
+
+    <p><b>To Mash Turnips.</b>&mdash;Boil them very tender. Strain
+    till no water is left. Place in a saucepan over a gentle fire,
+    and stir well a few minutes. Do not let them burn. Add a little
+    cream, or milk, or both, salt butter and pepper. Add a
+    tablespoonful of fine sugar. Stir and simmer five minutes
+    longer.</p>
+
+    <p><b>To Boil or Stew Vegetable Marrow.</b>&mdash;This
+    excellent vegetable may be boiled as asparagus. When boiled,
+    divide it lengthways into two, and serve it upon a toast
+    accompanied by melted butter; or when nearly boiled, divide it
+    as above, and stew gently in gravy like cucumbers. Care should
+    be taken to choose young ones not exceeding six inches in
+    length.</p>
+    <hr class="full" />
+    <span class="pagenum"><a name="page128"
+       id="page128"></a>[pg 128]</span>
+
+    <div class="figcenter">
+        <img src="images/ill090.jpg"
+             alt="How to Calculate" />
+    </div>
+
+    <h2>HOW TO CALCULATE.</h2>
+
+    <h3>PRACTICAL RULES, SHORT METHODS, AND PROBLEMS USED IN
+    BUSINESS COMPUTATIONS.</h3>
+
+    <p>Rapidity and accuracy in making estimates and in figuring
+    out the result of business transactions is of the greatest
+    necessity to the man of business. A miscalculation may involve
+    the loss of hundreds or thousands of dollars, in many cases,
+    while a slow and tedious calculation involves loss of time and
+    the advantage which should have been seized at the moment. It
+    is proposed in the following pages to give a few brief methods
+    and practical rules for performing calculations which occur in
+    every-day transactions among men, presuming that a fair
+    knowledge of the ordinary rules of arithmetic has previously
+    been attained.</p>
+
+    <h3>ADDITION.</h3>
+
+    <p>To be able to add up long columns of figures rapidly and
+    correctly is of great value to the merchant. This requires not
+    only a knowledge of addition, but in order to have a correct
+    result, one that can be relied upon, it requires concentration
+    of the mind. Never allow other thoughts to be flitting through
+    the mind, or any outside matter to disturb or draw it away from
+    the figures, until the result is obtained. Write the tens to be
+    carried each time in a smaller figure underneath the units, so
+    that afterwards any column can be added over again without
+    repeating the entire operation. By the practice of addition the
+    eye and mind soon become accustomed to act rapidly, and this is
+    the art of addition. Grouping figures together is a valuable
+    aid in rapid addition, as we group letters into words in
+    reading.</p>
+
+    <table summary="Addition."
+           align="center">
+        <tr>
+            <td align="right">862 \</td>
+        </tr>
+
+        <tr>
+            <td align="right">538 /</td>
+        </tr>
+
+        <tr>
+            <td align="right">674 \</td>
+        </tr>
+
+        <tr>
+            <td align="right">843 /</td>
+        </tr>
+
+        <tr>
+            <td align="right">____</td>
+        </tr>
+
+        <tr>
+            <td>2917&nbsp;&nbsp;</td>
+        </tr>
+    </table>
+
+    <p>Thus, in the above example, we do not say 3 and 4 are 7 and
+    8 are 15 and 2 are 17, but speak the sum of the couplet, thus 7
+    and 10 are 17, and in the second column, 12 and 9 are 21. This
+    method of grouping the figures soon becomes easy and reduces
+    the labor of addition about one-half, while those somewhat
+    expert may group three or more figures, still more reducing the
+    time and labor, and sometimes two or more columns may be added
+    at once, by ready reckoners.</p>
+
+    <p>Another method is to group into tens when it can be
+    conveniently done, and still another method in adding up long
+    columns is to add from the bottom to the top, and whenever the
+    numbers make even 10, 20, 30, 40 or 50, write with pencil a
+    small figure opposite, 1, 2, 3, 4 or 5, and then proceed to add
+    as units. The sum of these figures thus set out will be the
+    number of tens to be carried to the next column.</p>
+
+    <table summary="Adding 10's"
+           align="center">
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>6<sup>2</sup></td>
+
+            <td>2</td>
+
+            <td>8</td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>3</td>
+
+            <td>5<sup>2</sup></td>
+
+            <td>4<sup>1</sup></td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>2</td>
+
+            <td>8</td>
+
+            <td>4</td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>9</td>
+
+            <td>6</td>
+
+            <td>2</td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>7<sup>2</sup></td>
+
+            <td>1</td>
+
+            <td>8<sup>2</sup></td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>8</td>
+
+            <td>3<sup>2</sup></td>
+
+            <td>5</td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>5</td>
+
+            <td>2</td>
+
+            <td>7</td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>1<sup>1</sup></td>
+
+            <td>3</td>
+
+            <td>2<sup>1</sup></td>
+        </tr>
+
+        <tr align="left">
+            <td>&nbsp;</td>
+
+            <td>5</td>
+
+            <td>8</td>
+
+            <td>8</td>
+        </tr>
+
+        <tr align="left">
+            <td colspan="4">_________________</td>
+        </tr>
+
+        <tr align="left">
+            <td>5&nbsp;</td>
+
+            <td>0</td>
+
+            <td>2</td>
+
+            <td>8</td>
+        </tr>
+    </table><span class="pagenum"><a name="page129"
+       id="page129"></a>[pg 129]</span>
+
+    <h3>SHORT METHODS OF MULTIPLICATION.</h3>
+
+    <p>For certain classes of examples in multiplication short
+    methods may be employed and the labor of calculation reduced,
+    but of course for the great bulk of multiplications no
+    practical abbreviation remains. A person having much
+    multiplying to do should learn the table up to twenty, which
+    can be done without much labor.</p>
+
+    <p>To multiply any number by 10, 100, or 1000, simply annex
+    one, two, or three ciphers, as the case may be. If it is
+    desired to multiply by 20, 300, 5000, or a number greater than
+    one with any number of ciphers annexed, multiply first by the
+    number and then annex as many ciphers as the multiplier
+    contains.</p>
+
+    <p class="i50">TABLE.</p>
+
+    <p class="i6">5 cents equal 1/20 of a dollar.<br />
+    10 cents equal 1/10 of a dollar.<br />
+    12-1/2 cents equal 1/8 of a dollar.<br />
+    16-2/3 cents equal 1/6 of a dollar.<br />
+    20 cents equal 1/5 of a dollar.<br />
+    25 cents equal 1/4 of a dollar.<br />
+    33-1/3 cents equal 1/3 of a dollar.<br />
+    50 cents equal 1/2 of a dollar.</p>
+
+    <p>Articles of merchandise are often bought and sold by the
+    pound, yard, or gallon, and whenever the price is an equal part
+    of a dollar, as seen in the above table, the whole cost may be
+    easily found by adding two ciphers to the number of pounds or
+    yards and dividing by the equivalent in the table.</p>
+
+    <p><i>Example</i>. What cost 18 dozen eggs at 16-2/3c per
+    dozen?</p>
+
+    <table class="i6"
+           summary="cost of eggs">
+        <tr>
+            <td>6</td>
+
+            <td>)</td>
+
+            <td>1</td>
+
+            <td>8</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>$</td>
+
+            <td>3</td>
+
+            <td>.</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+    </table>
+
+    <p><i>Example</i>. What cost 10 pounds butter at 25c per
+    pound?</p>
+
+    <table class="i6"
+           summary="cost of butter">
+        <tr>
+            <td>4</td>
+
+            <td>)</td>
+
+            <td>1</td>
+
+            <td>0</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>$</td>
+
+            <td>2</td>
+
+            <td>.</td>
+
+            <td>5</td>
+
+            <td>0</td>
+        </tr>
+    </table>
+
+    <p>Or, if the pounds are equal parts of one hundred and the
+    price is not, then the same result may be obtained by dividing
+    the price by the equivalent of the quantity as seen in the
+    table; thus, in the above case, if the price were 10c and the
+    number of pounds 25, it would be worked just the same.</p>
+
+    <p><i>Example</i>. Find the cost of 50 yards of gingham at 14c
+    a yard.</p>
+
+    <table class="i6"
+           summary="cost of gingham">
+        <tr>
+            <td>2</td>
+
+            <td>)</td>
+
+            <td>1</td>
+
+            <td>4</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>$</td>
+
+            <td>7</td>
+
+            <td>.</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+    </table>
+
+    <p>When the price is one dollar and twenty-five cents, fifty
+    cents, or any number found in the table, the result may be
+    quickly found by finding the price for the extra cents, as in
+    the above examples, and then adding this to the number of
+    pounds or yards and calling the result dollars.</p>
+
+    <p><i>Example</i>. Find the cost of 20 bushels potatoes at
+    $1.12-1/2 per bushel.</p>
+
+    <table class="i6"
+           summary="cost of potatoes">
+        <tr>
+            <td>8</td>
+
+            <td>)</td>
+
+            <td>2</td>
+
+            <td>0</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>2</td>
+
+            <td>5</td>
+
+            <td>0</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>$</td>
+
+            <td>2</td>
+
+            <td>2</td>
+
+            <td>.</td>
+
+            <td>5</td>
+
+            <td>0</td>
+        </tr>
+    </table>
+
+    <p>If the price is $2 or $3 instead of $1, then the number of
+    bushels must first be multiplied by 2 or 3, as the case may
+    be.</p>
+
+    <p><i>Example</i>. Find the cost of 6 hats at $4.33-1/3
+    apiece.</p>
+
+    <table class="i6"
+           summary="cost of hats">
+        <tr>
+            <td>3</td>
+
+            <td>)</td>
+
+            <td>6</td>
+
+            <td>0</td>
+
+            <td>0</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>4</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>2</td>
+
+            <td>4</td>
+
+            <td>.</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>2</td>
+
+            <td>.</td>
+
+            <td>0</td>
+
+            <td>0</td>
+        </tr>
+
+        <tr>
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>$</td>
+
+            <td>2</td>
+
+            <td>6</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+    </table>
+
+    <p>When 125 or 250 are multipliers add three ciphers and divide
+    by 8 and 4 respectively.</p>
+
+    <p>To multiply a number consisting of two figures by 11, write
+    the sum of the two figures between them.</p>
+
+    <p><i>Example</i>. Multiply 53 by 11. Ans. 583.</p>
+
+    <p>If the sum of the two numbers exceeds 10 then the units only
+    must be placed between and the tens figure carried and added to
+    the next figure to the left.</p>
+
+    <p><i>Example</i>. Multiply 87 by 11. Ans. 957.</p>
+
+    <h3>FRACTIONS.</h3>
+
+    <p>Fractional parts of a cent should never be despised. They
+    often make fortunes, and the counting of all the fractions may
+    constitute the difference between the rich and the poor man.
+    The business man readily understands the value of the
+    fractional part of a bushel, yard, pound, or cent, and
+    calculates them very sharply, for in them lies perhaps his
+    entire profit.</p>
+
+    <h4>TO REDUCE A FRACTION TO ITS SIMPLEST FORM.</h4>
+
+    <p>Divide both the numerator and denominator by any number that
+    will leave no remainder and repeat the operation until no
+    number will divide them both.</p>
+
+    <p><i>Example</i>. The simplest form of 36/45 is found by
+    dividing by 9 = 4/5.</p>
+
+    <p>To reduce a whole number and a fraction, as 4-1/2, to
+    fractional form, multiply the whole number by the denominator,
+    add the numerator and write the result over the denominator.
+    Thus, 4 X 2 = 8 + = 9 placed over 2 is 9/2.</p>
+
+    <h4>TO ADD FRACTIONS.</h4>
+
+    <p>Reduce the fractions to like denominators, add their
+    numerators and write the denominator under the result.</p>
+
+    <p><i>Example</i>. Add 2/3 to 3/4.</p>
+
+    <p>2/3 = 8/12, 3/4 = 9/12, 8/12 + 9/12 = 17/12 = 1-5/12.
+    Ans.</p><span class="pagenum"><a name="page130"
+       id="page130"></a>[pg 130]</span>
+
+    <h4>TO SUBTRACT FRACTIONS.</h4>
+
+    <p>Reduce the fractions to like denominators, subtract the
+    numerators and write the denominators under the result.</p>
+
+    <p><i>Example</i>. Find the difference between 4/5 and 3/4.</p>
+
+    <p>4/5 = 16/20, 3/4 = 15/20, 16/20 - 15/20 = 1/20. Ans.</p>
+
+    <h4>TO MULTIPLY FRACTIONS.</h4>
+
+    <p>Multiply the numerators together for a new numerator and the
+    denominators together for a new denominator.</p>
+
+    <p><i>Example</i>. Multiply 7/8 by 5/6.</p>
+
+    <p>7/8 x 5/6 = 35/48. Ans.</p>
+
+    <h4>TO DIVIDE FRACTIONS.</h4>
+
+    <p>Multiply the dividend by the divisor inverted.</p>
+
+    <p><i>Example</i>. Divide 7/8 by 5/6.</p>
+
+    <p>7/8 X 6/5 = 42/40. Reduced to simple form by dividing by 2
+    is 21/20 = <ins class="correction"
+     title="Transcriber's Note: The original text reads '1^{1}'.">1-1/20.</ins>
+     Ans.</p>
+
+    <h4>TO MULTIPLY MIXED NUMBERS.</h4>
+
+    <p>When two numbers are to be multiplied, one of which contains
+    a fraction, first multiply the whole numbers together, then
+    multiply the fraction by the other whole number, add the two
+    results together for the correct answer.</p>
+
+    <p><i>Example</i>. What cost 5-1/3 yards at 18c a yard?</p>
+
+    <table align="center"
+           summary="cost per yard">
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>8</td>
+
+            <td>c</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>5</td>
+
+            <td>-</td>
+
+            <td>1</td>
+
+            <td>/</td>
+
+            <td>3</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>1</td>
+
+            <td>8</td>
+
+            <td>x</td>
+
+            <td>5</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>=</td>
+
+            <td>9</td>
+
+            <td>0</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>1</td>
+
+            <td>8</td>
+
+            <td>x</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>/</td>
+
+            <td>3</td>
+
+            <td>=</td>
+
+            <td>&nbsp;</td>
+
+            <td>6</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>9</td>
+
+            <td>6</td>
+
+            <td>c</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+    </table>
+
+    <p>When both numbers contain a fraction,</p>
+
+    <p>First, multiply the whole numbers together,</p>
+
+    <p>Second, multiply the, lower whole number by the upper
+    fraction;</p>
+
+    <p>Third, multiply the upper whole number by the lower
+    fraction;</p>
+
+    <p>Fourth, multiply the fractions together;</p>
+
+    <p>Fifth, add all the results for the correct answer.</p>
+
+    <p><i>Example</i>. What cost 12-2/3 pounds of butter at 18-3/4c
+    per pound?</p>
+
+    <table align="center"
+           summary="cost of butter per lb.">
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>8</td>
+
+            <td>-</td>
+
+            <td>3</td>
+
+            <td>/</td>
+
+            <td>4</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>2</td>
+
+            <td>-</td>
+
+            <td>2</td>
+
+            <td>/</td>
+
+            <td>3</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>8</td>
+
+            <td>x</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>2</td>
+
+            <td>=</td>
+
+            <td>&nbsp;</td>
+
+            <td>2</td>
+
+            <td>1</td>
+
+            <td>6</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>2</td>
+
+            <td>x</td>
+
+            <td>3</td>
+
+            <td>/</td>
+
+            <td>4</td>
+
+            <td>=</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>9</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>8</td>
+
+            <td>x</td>
+
+            <td>2</td>
+
+            <td>/</td>
+
+            <td>3</td>
+
+            <td>=</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>2</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+        </tr>
+
+        <tr>
+            <td>3</td>
+
+            <td>/</td>
+
+            <td>4</td>
+
+            <td>x</td>
+
+            <td>2</td>
+
+            <td>/</td>
+
+            <td>3</td>
+
+            <td>=</td>
+
+            <td>6</td>
+
+            <td>/</td>
+
+            <td>1</td>
+
+            <td>2</td>
+
+            <td>=</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>1</td>
+
+            <td>/</td>
+
+            <td>2</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+
+            <td>_</td>
+        </tr>
+
+        <tr>
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>&nbsp;</td>
+
+            <td>$</td>
+
+            <td>2</td>
+
+            <td>.</td>
+
+            <td>3</td>
+
+            <td>7</td>
+
+            <td>-</td>
+
+            <td>1</td>
+
+            <td>/</td>
+
+            <td>2</td>
+        </tr>
+    </table>
+
+    <p>Common fractions may often be changed to decimals very
+    readily, and the calculations thereby made much easier.</p>
+
+    <h4>TO CHANGE COMMON FRACTIONS TO DECIMALS.</h4>
+
+    <p>Annex one or more ciphers to the numerator and divide by the
+    denominator.</p>
+
+    <p><i>Example</i>. Change 3/4 to a decimal. Ans..75.</p>
+
+    <p>We add two ciphers to the 3, making it 300, and divide by 4,
+    which gives us.75. In the same way 1/2 =.5, or 3/4 =.75, and so
+    on. When a quantity is in dollars and fractions of a dollar,
+    the fractions should always be thus reduced to cents and
+    mills.</p>
+    <hr class="full" />
+
+    <div class="figcenter">
+        <img src="images/ill001.jpg"
+           alt="TWENTY THOUSAND THINGS WORTH KNOWING." />
+        </div>
+
+    <h2>TWENTY THOUSAND THINGS WORTH KNOWING.</h2>
+
+    <h4>RELATIVE HARDNESS OF WOODS.</h4>
+
+    <p>Taking shell bark hickory as the highest standard of our
+    forest trees, and calling that 100, other trees will compare
+    with it for hardness as follows:</p>
+
+    <table summary="Rlative Hardness of Woods."
+           align="center">
+        <tr>
+            <td>Shell Bark Hickory</td>
+
+            <td align="right">100</td>
+        </tr>
+
+        <tr>
+            <td>Pignut Hickory</td>
+
+            <td align="right">96</td>
+        </tr>
+
+        <tr>
+            <td>White Oak</td>
+
+            <td align="right">84</td>
+        </tr>
+
+        <tr>
+            <td>White Ash</td>
+
+            <td align="right">77</td>
+        </tr>
+
+        <tr>
+            <td>Dogwood</td>
+
+            <td align="right">75</td>
+        </tr>
+
+        <tr>
+            <td>Scrub Oak</td>
+
+            <td align="right">73</td>
+        </tr>
+
+        <tr>
+            <td>White Hazel</td>
+
+            <td align="right">72</td>
+        </tr>
+
+        <tr>
+            <td>Apple Tree</td>
+
+            <td align="right">70</td>
+        </tr>
+
+        <tr>
+            <td>Red Oak</td>
+
+            <td align="right">69</td>
+        </tr>
+
+        <tr>
+            <td>White Beech</td>
+
+            <td align="right">65</td>
+        </tr>
+
+        <tr>
+            <td>Black Walnut</td>
+
+            <td align="right">65</td>
+        </tr>
+
+        <tr>
+            <td>Black Birch</td>
+
+            <td align="right">62</td>
+        </tr>
+
+        <tr>
+            <td>Yellow Oak</td>
+
+            <td align="right">60</td>
+        </tr>
+
+        <tr>
+            <td>Hard Maple</td>
+
+            <td align="right">56</td>
+        </tr>
+
+        <tr>
+            <td>White Elm</td>
+
+            <td align="right">58</td>
+        </tr>
+
+        <tr>
+            <td>Red Cedar</td>
+
+            <td align="right">56</td>
+        </tr>
+
+        <tr>
+            <td>Wild Cherry</td>
+
+            <td align="right">55</td>
+        </tr>
+
+        <tr>
+            <td>Yellow Pine</td>
+
+            <td align="right">54</td>
+        </tr>
+
+        <tr>
+            <td>
+                <ins class="correction"
+                    title="Transcriber's Note: The original text reads 'Chesnut'.">
+                Chestnut</ins>
+            </td>
+
+            <td align="right">52</td>
+        </tr>
+
+        <tr>
+            <td>Yellow Poplar</td>
+
+            <td align="right">51</td>
+        </tr>
+
+        <tr>
+            <td>
+                <ins class="correction"
+             title="Transcriber's Note: The original text reads 'Buternut'.">
+                Butternut</ins>
+            </td>
+
+            <td align="right">43</td>
+        </tr>
+
+        <tr>
+            <td>White Birch</td>
+
+            <td align="right">43</td>
+        </tr>
+
+        <tr>
+            <td>White Pine</td>
+
+            <td align="right">30<br /></td>
+        </tr>
+    </table>
+
+    <p>Timber intended for posts is rendered almost proof against
+    rot by thorough seasoning, charring and immersion in hot coal
+    tar.</p>
+
+    <p>The slide of Alpnach, extending from Mount Pilatus to Lake
+    Lucerne, a distance of 8 miles, is composed of 25,000 trees,
+    stripped of their bark, and laid at an inclination of 10 to 18
+    degrees. Trees placed in the slide rush from the mountain into
+    the lake in 6 minutes.</p>
+
+    <p>The Alps comprise about 180 mountains, from 4,000 to 15,732
+    feet high, the latter being the height of Mount Blanc, the
+    highest spot in Europe. The summit is a sharp ridge, like the
+    roof of a house, consisting of nearly vertical granite rocks.
+    The ascent requires 2 days, 6 or 8 guides are required, and
+    each guide is paid 100 francs ($20.00). It was ascended by two
+    natives, Jacques Belmat and Dr. Packard, August 8, 1786, at 6
+    a.m. They staid up 30 minutes, with the thermometer at 14
+    degrees below the freezing point. The provisions froze in their
+    pockets; their faces were frost-bitten, lips swollen, and their
+    sight much weakened, but they soon recovered on their descent.
+    De Saussure records in his ascent August 2, 1760, that the
+    color of the sky was deep blue; the stars were visible in the
+    shade; the barometer sunk to 16.08 inches (being 27.08 in
+    Geneva) the thermometer was 26-1/2 degrees, in the sun 29
+    degrees (being 87 degrees at Geneva). The thin air works the
+    blood into a high fever, you feel as if you hardly touched the
+    ground, and you scarcely make yourself heard. A French woman,
+    Mademoiselle d'Angeville, ascended in September, 1840, being
+    dragged up the last 1,200 feet by guides, and crying out: "If I
+    die, carry me to the top." When there, she made them lift her
+    up, that she might boast she had been higher than any man in
+    Europe. The ascent of these awful solitudes is most perilous,
+    owing to the narrow paths, tremendous ravines, icy barriers,
+    precipices, etc. In many places every step has to be cut in the
+    ice, the party being tied to each other by ropes, so that
+    <span class="pagenum"><a name="page131"
+       id="page131"></a>[pg 131]</span> if one slips he may be held
+       up by the rest, and silence is enforced, lest the noise of
+       talking should dislodge the avalanches of the Aiguille du
+       Midi. The view from the mountain is inexpressibly grand. On
+       the Alps the limit of the vine is an elevation of 1,600
+       feet; below 1,000 feet, figs, oranges and olives are
+       produced. The limit of the oak is 3,800 feet, of the
+       <ins class="correction"
+       title="Transcriber's Note: The original text reads 'chesnut'.">
+       chestnut</ins> 2,800 feet, of the pine 6,500 feet, of heaths
+       and furze to 8,700 and 9,700 feet; and perpetual snow exists
+       at an elevation of 8,200 feet.</p>
+
+    <p>On the Andes, in lat. 2 degrees, the limit of perpetual snow
+    is 14,760 feet; in Mexico, lat. 19 degrees, the limit is 13,800
+    feet; on the peak of Teneriffe, 11,454 feet; on Mount Etna,
+    9,000 feet; on the Caucasus, 9,900 feet; in the Pyrenees, 8,400
+    feet; in Lapland, 3,100 feet; in Iceland, 2,890 feet. The
+    walnut ceases to grow at an elevation of 3,600 feet; the yellow
+    pine at 6,200 feet; the ash at 4,800 feet, and the fir at 6,700
+    feet. The loftiest inhabited spot on the globe is the Port
+    House of Ancomarca, on the Andes, in Peru, 16,000 feet above
+    the level of the sea. The 14th peak of the Himalayas, in Asia,
+    25,659 feet high, is the loftiest mountain in the world.</p>
+
+    <p>Lauterbrunnen is a deep part of an Alpine pass, where the
+    sun hardly shines in winter. It abounds with falls, the most
+    remarkable of which is the Staubbach, which falls over the Balm
+    precipice in a drizzling spray from a height of 925 feet; best
+    viewed in the morning sun or by moonlight. In general, it is
+    like a gauze veil, with rainbows dancing up and down it, and
+    when clouds hide the top of the mountain, it seems as poured
+    out of the sky.</p>
+
+    <p>In Canada, the falls of Montmorenci are 250 feet high, the
+    falls of Niagara (the Horse Shoe Falls) are 158 feet high and
+    2,000 feet wide, the American Falls are 164 feet high and 900
+    feet wide. The Yosemite Valley Falls are 2,600 feet high, and
+    the Ribbon Falls of the Yosemite are 3,300 feet high. The
+    waterfall of the Arve, in Bavaria, is 2,000 feet.</p>
+
+    <p><b>THE PERIODS OF GESTATION</b> are the same in the horse
+    and ass or eleven months each, camel 12 months, elephant 2
+    years, lion 5 months, buffalo 12 months, in the human female 9
+    months, cow 9 months, sheep 5 months, dog 9 weeks, cat 8 weeks,
+    sow 16 weeks, she wolf from 90 to 95 days. The goose sits 30
+    days, swans 42, hens 21, ducks 30, peahens and turkeys 28,
+    canaries 14, pigeons 14, parrots 40 days.</p>
+
+    <p><b>AGES OF ANIMALS, ETC.</b>&mdash;Elephant 100 years and
+    upward, Rhinoceros 20, Camel 100, Lion 25 to 70, Tigers,
+    Leopards, Jaguars and Hyenas (in confinement) about 25 years,
+    Beaver 50, deer 20, wolf 20, Fox 14 to 16, Llamas 15, Chamois
+    25, Monkeys and Baboons 16 to 18 years, Hare 8, Squirrel 7,
+    Rabbit 7, Swine 25, Stag under 50, Horse 30, Ass 30, Sheep
+    under 10, Cow 20, Ox 30, Swans, Parrots and Ravens 200, Eagle
+    100, Geese 80, Hens and Pigeons 10 to 16, Hawks 36 to 40,
+    Cranes 24, Blackbird 10 to 12, Peacock 20, Pelican 40 to 50,
+    Thrush 8 to 10, Wren 2 to 3, Nightingale 15, Blackcap 15,
+    Linnet 14 to 23, Goldfinch 20 to 24, Redbreast 10 to 12,
+    Skylark 10 to 30, Titlark 5 to 6, Chaffinch 20 to 24, Starling
+    10 to 12, Carp 70 to 150, Pike 30 to 40, Salmon 16, Codfish 14
+    to 17, Eel 10, Crocodile 100, Tortoise 100 to 200, Whale
+    estimated 1,000, Queen Bees live 4 years, Drones 4 months,
+    Working Bees 6 months.</p>
+
+    <p>The melody of singing birds ranks as follows: The
+    nightingale first, then the linnet, titlark, sky lark and wood
+    lark. The mocking bird has the greatest powers of imitation,
+    the robin and goldfinch are superior in vigorous notes.</p>
+
+    <p>The condor of Peru has spread wings 40 feet, feathers 20
+    feet, quills 8 inches round.</p>
+
+    <p>In England, a quarter of wheat, comprising 8 bushels, yields
+    14 bushels 2-1/2 pecks, divided into seven distinct kinds of
+    flour, as follows: Fine flour, 5 bushels 3 pecks; bran, 3
+    bushels; twenty-penny, 3 bushels; seconds, 2 pecks; pollard, 2
+    bushels; fine middlings, 1 peck; coarse ditto, 1 peck.</p>
+
+    <p>The ancient Greek phalanx comprised 8,000 men, forming a
+    square battalion, with spears crossing each other, and shields
+    united.</p>
+
+    <p>The Roman legion was composed of 6,000 men, comprising 10
+    cohorts of 600 men each, with 300 horsemen.</p>
+
+    <p>The ancient battering ram was of massive timber, 60 to 100
+    feet long, fitted with an iron head. It was erected under
+    shelter to protect the 60 or 100 men required to work it. The
+    largest was equal in force to a 36-lb. shot from a cannon.</p>
+
+    <p>Pile Driving on Sandy Soils.&mdash;The greatest force will
+    not effect a penetration exceeding 15 feet.</p>
+
+    <p>Various Sizes of Type.&mdash;It requires 205 lines of
+    Diamond type to make 12 inches, of Pearl 178, of Ruby 166, of
+    Nonpareil 143, of Minion 128, of Brevier 112-1/2, of Bourgeois
+    102-1/2, of Long Primer 89, of Small Pica 83, of Pica 71-1/2,
+    of English 64.</p>
+
+    <p>Wire ropes for the transmission of power vary in size from
+    3/8 to 7/8 inch diam. for from 3 to 300 horse power; to promote
+    flexibility, the rope, made of iron, steel, or copper wire, as
+    may be preferred, is provided with a core of hemp, and the
+    speed is 1 mile per minute, more or less, as desired. The rope
+    should run on a well-balanced, grooved, cast iron wheel, of
+    from 4 to 15 feet diam., according as the transmitted power
+    ranges from 3 to 300 horse; the groove should be well cushioned
+    with soft material, as leather or rubber, for the formation of
+    a durable bed for the rope. With good care the rope will last
+    from 3 to 5 years.</p>
+
+    <p>Cannon balls go furthest at an elevation of 30 degrees, and
+    less as the balls are less; the range is furthest when fired
+    from west to east in the direction of the earth's motion, which
+    for the diurnal rotation on its axis, is at the rate of 1,037
+    miles per hour, and in its orbit, 66,092 miles.</p>
+
+    <p>The air's resistance is such that a cannon ball of 3 lbs.
+    weight, diameter, 2.78 ins. moving with a velocity of 1,800
+    feet per second, is resisted by a force equal to 156 lbs.</p>
+
+    <p>Bricklayers ascend ladders with loads of 90 lbs., 1 foot per
+    second. There are 484 bricks in a cubic yard, and 4,356 in a
+    rod.</p>
+
+    <p>A power of 250 tons is necessary to start a vessel weighing
+    3,000 tons over greased slides on a marine railway, when in
+    motion, 150 tons only is required.</p>
+
+    <p>A modern dredging machine, 123 ft. long, beam 26 ft.,
+    breadth over all, 11 ft., will raise 180 tons of mud and clay
+    per hour, 11 feet from water-line.</p>
+
+    <p>In tanning, 4 lbs. of oak bark make 1 lb. of leather.</p>
+
+    <p>Flame is quenched in air containing 3 per cent, of carbonic
+    acid; the same percentage is fatal to animal life.</p>
+
+    <p>100 parts of oak make nearly 23 of charcoal; beech 21, deal
+    19, apple 23.7, elm 23, ash 25, birch 24, maple 22.8, willow
+    18, poplar 20, red pine 22.10, white pine 23. The charcoal used
+    in gunpowder is made from willow, alder, and a few other woods.
+    The charred timber found in the ruins of Herculaneum has
+    undergone no change in 1,800 years.</p>
+
+    <p>Four volumes of nitrogen and one of oxygen compose
+    atmospheric air in all localities on the globe.</p>
+
+    <p>Air extracted from pure water, under an air pump, contains
+    34.8 per cent. of oxygen. Fish breathe this air, respiring
+    about 35 times per minute. The oxhydrogen lime light may be
+    seen from mountains at the distance of 200 miles round.</p>
+
+    <p>Lightning is reflected 150 to 200
+    miles.</p><span class="pagenum"><a name="page132"
+       id="page132"></a>[pg 132]</span>
+
+    <p>1,000 cubic feet of 13 candle gas is equivalent to over 7
+    gals. of sperm oil, 52.9 lbs. of tallow candles, and over 44
+    lbs. of sperm candles.</p>
+
+    <p>The time occupied by gas in traveling from a gas well (in
+    Pennsylvania) through 32 miles of pipe was 22 minutes, pressure
+    at the well was 55 lbs. per inch, pressure at discharge 49
+    lbs.</p>
+
+    <p>At birth, the beats of the pulse are from 165 to 104, and
+    the inspirations of breath from 70 to 23. From 15 to 20, the
+    pulsations are from 90 to 57, the inspirations, from 24 to 16;
+    from 29 to 50, the pulsations are 112 to 56, the inspirations
+    23 to 11. In usual states it is 4 to 1. The action of the heart
+    distributes 2 ozs. of blood from 70 to 80 times in a
+    minute.</p>
+
+    <p>The mean heat of the human body is 98 degs. and of the skin
+    90 degs. Tea and coffee are usually drank at 110 degs. The
+    deepest coal mine in England is at Killingworth, near
+    Newcastle, and the mean annual temperature at 400 yards below
+    the surface is 77 degrees, and at 300 yards 70 degrees, while
+    at the surface it is but 48 degrees, being 1 degree of increase
+    for every 15 yards. This explains the origin of hot springs,
+    for at 3,300 yards the heat would be equal to boiling water,
+    taking 20 yards to a degree. The heat of the Bath waters is 116
+    degrees, hence they would appear to rise 1,320 yards.</p>
+
+    <p>Peron relates that at the depth of 2,144 feet in the sea the
+    thermometer falls to 45 degrees, when it is 86 degrees at the
+    surface.</p>
+
+    <p>Swemberg and Fourier calculate the temperature of the
+    celestial spaces at 50 degrees centigrade below freezing.</p>
+
+    <p>In Northern Siberia the ground is frozen permanently to the
+    depth of 660 feet, and only thaws to the extent of 3 or 4 feet
+    in summer. Below 660 feet internal heat begins.</p>
+
+    <p>River water contains about 30 grs. of solid matter in every
+    cubic foot. Fresh water springs of great size abound under the
+    sea. Perhaps the most remarkable springs exist in California,
+    where they are noted for producing sulphuric acid, ink, and
+    other remarkable products.</p>
+
+    <p>St. Winifred's Well, in England, evolves 120 tons of water
+    per minute, furnishing abundant water power to drive 11 mills
+    within little more than a mile.</p>
+
+    <p>The French removed a red granite column 95 feet high,
+    weighing 210 tons, from Thebes, and carried it to Paris. The
+    display of costly architectural ruins at Thebes is one of the
+    most astonishing to be seen anywhere in the world. The ruins
+    and costly buildings in old Eastern countries, are so vast in
+    their proportions and so many in number that it would require
+    volumes to describe them.</p>
+
+    <p>Babel, now called Birs Nimroud, built at Babylon by Belus,
+    was used as an observatory and as a temple of the Sun. It was
+    composed of 8 square towers, one over the other, in all 670
+    feet high, and the same dimensions on each side on the
+    ground.</p>
+
+    <p>The Coliseum at Rome, built by Vespasian for 100,000
+    spectators, was in its longest diameter 615-5 feet, and in the
+    shortest 510, embraced 5-1/2 acres, and was 120 feet high.
+    Eight aqueducts supplied ancient Rome with water, delivering 40
+    millions of cubit feet daily. That of Claudia was 47 miles long
+    and 100 feet high, so as to furnish the hills. Martia was 41
+    miles, of which 37 were on 7,000 acres 70 feet high. These vast
+    erections would never have been built had the Romans known that
+    water always rises to its own level.</p>
+
+    <p>The Temple of Diana, at Ephesus, was 425 feet long and 225
+    feet broad, with 127 columns, 60 feet high, to support the
+    roof. It was 220 years in building.</p>
+
+    <p>Solomon's Temple, built B.C. 1014, was 60 cubits or 107 feet
+    in length, the breadth 20 cubits or 36 feet, and the height 30
+    cubits or 54 feet. The porch was 36 feet long and 18 feet
+    wide.</p>
+
+    <p>The largest one of the Egyptian pyramids is 543 feet high,
+    693 feet on the sides, and its base covers 11 acres. The layers
+    of stones are 208 in number. Many stones are over 30 feet long,
+    4 broad and 3 thick.</p>
+
+    <p>The Temple of Ypsambul, in Nubia, is enormously massive and
+    cut out of the solid rock. Belzoni found in it 4 immense
+    figures, 65 feet high, 25 feet over the shoulders, with a face
+    of 7 feet and the ears over 3 feet.</p>
+
+    <p>Sesostris erected in the temple in Memphis immense statues
+    of himself and his wife, 50 feet high, and of his children, 28
+    feet.</p>
+
+    <p>In the Temple of the Sun, at Baalbec, are stones more than
+    60 feet long, 24 feet thick and 16 broad, each embracing 23,000
+    cubic feet, cut, squared, sculptured, and transported from
+    neighboring quarries. Six enormous columns are each 72 feet
+    high, composed of 3 stones 7 feet in diameter. Sesostris is
+    credited with having transported from the mountains of Arabia a
+    rock 32 feet wide and 240 feet long.</p>
+
+    <p>The engineering appliances used by the ancients in the
+    movement of these immense masses are but imperfectly understood
+    at the present day.</p>
+
+    <p>During modern times, a block of granite weighing 1,217 tons,
+    now used as the pedestal of the equestrian statute of Peter the
+    Great, at St. Petersburg, was transported 4 miles by land over
+    a railway, and 13 miles in a vast caisson by water. The railway
+    consisted of two lines of timber furnished with hard metal
+    grooves; between these grooves were placed spheres of hard
+    brass about 6 inches in diameter. On these spheres the frame
+    with its massive load was easily moved by 60 men, working at
+    capstans with treble purchase blocks.</p>
+
+    <p>In 1716 Swedenborg contrived to transport (on rolling
+    machines of his own invention) over valleys and mountains, 2
+    galleys, 5 large boats and 1 sloop, from Stromstadt to Iderfjol
+    (which divides Sweden from Norway on the South), a distance of
+    14 miles, by which means Charles XII. was able to carry on his
+    plans, and under cover of the galleys and boats to transport on
+    pontoons his heavy artillery to the very walls of
+    Frederickshall.</p>
+
+    <p>Belzoni considered the tract between the first and second
+    cataract of the Nile as the hottest on the globe, owing to
+    there being no rain. The natives do not credit the phenomenon
+    of water falling from above. Hence it is that all monuments are
+    so nicely preserved. Buckingham found a building left
+    unfinished about 4,000 years ago, and the chalk marks on the
+    stones were still perfect.</p>
+
+    <p>Pompey's Pillar is 92 feet high, and 27-1/2 round at the
+    base.</p>
+
+    <p>Water is the absolute master, former and secondary agent of
+    the power of motion in everything terrestrial. It is the
+    irresistible power which elaborates everything, and the waters
+    contain more organized beings than the land.</p>
+
+    <p>Rivers hold in suspension 100th of their volume (more or
+    less) of mud, so that if 36 cubic miles of water (the estimated
+    quantity) flow daily into the sea, 0.36 cubic miles of soil are
+    daily displaced. The Rhine carries to the sea every day 145,980
+    cubic feet of mud. The Po carries out the land 228 feet per
+    annum, consequently Adria which 2,500 years ago was on the sea,
+    is now over 20 miles from it.</p>
+
+    <p>The enormous amount of alluvium deposited by the Mississippi
+    is almost incalculable, and constantly renders necessary
+    extensive engineering operations in order to remove the
+    impediments to navigation.</p>
+
+    <p>As an exponent of the laws of friction, it may be stated
+    that a square stone weighing 1,080 lbs. which required a force
+    of 758 lbs. to drag it along the floor of a quarry, roughly
+    chiseled, required only a force of 22 lbs. to move it when
+    mounted on a platform and rollers over a plank
+    floor.</p><span class="pagenum"><a name="page133"
+       id="page133"></a>[pg 133]</span>
+
+    <p>The flight of wild ducks is estimated at 90 miles per hour,
+    that of the swift at 200 miles, carrier pigeons 38 miles,
+    swallows 60 miles, migratory birds have crossed the
+    Mediterranean at a speed of 120 miles per hour.</p>
+
+    <p>The Nile has a fall of 6 ins. in 1,000 miles. The rise of
+    the river commences in June, continuing until the middle of
+    August, attaining an elevation of from 24 to 26 feet, and
+    flowing the valley of Egypt 12 miles wide. In 1829 it rose to
+    26 cubits, by which 30,000 persons were drowned. It is a
+    terrible climate to live in, owing to the festering heat and
+    detestable exhalations from the mud, etc., left on the retiring
+    of the Nile, which adds about 4 inches to the soil in a
+    century, and encroaches on the sea 16 feet every year. Bricks
+    have been found at the depth of 60 feet, showing the vast
+    antiquity of the country. In productiveness of soil it is
+    excelled by no other in the world.</p>
+
+    <p>How to Splice a Belt in Order to Make it Run Like an Endless
+    Belt.&mdash;Use the toughest yellow glue prepared in the
+    ordinary way, while hot, stirring in thoroughly about 20 per
+    cent of its weight of tannic acid, or extract of tan bark.
+    Apply to the splice and quickly clamp together. The splice
+    should be made of scarfed edges extending 3 to 6 inches back,
+    according to thickness of belt. The surface to be perfectly
+    clean and free from oil.</p>
+
+    <p>How Many Pounds of Coal it Requires to Maintain Steam of
+    One-Horse Power per Hour.&mdash;Anthracite 1-1/2 to 5 pounds,
+    according to the economy of boiler and engine. Bituminous and
+    anthracite coal are very nearly equal for equal qualities. They
+    both vary from 7 to 10 pounds of water evaporated per pound of
+    coal from a temperature of 212 degrees.</p>
+
+    <p>A Formula for Collodio-bromide Emulsion that is
+    Rapid.&mdash;Ether s.g. 0.720, 4 fluid ounces; alcohol s.g.
+    0.820, 2-1/2 fluid ounces; pyroxyline, 40 grains; castile soap
+    dissolved in alcohol, 30 grains; bromide of ammonium and
+    cadmium, 56 grains.</p>
+
+    <p>How to Deaden the Noise of Steam While Blowing off Through a
+    Wrought Iron Stand Pipe.&mdash;The sound may be much modified
+    by enlarging the end of the pipe like a trumpet or cone; which
+    should be long, 20 or 30 times the diameter of the pipe,
+    opening to 4 or 5 times its initial size.</p>
+
+    <p>Why Fusible Plugs are Put in the Crown Sheet of Locomotive
+    Boilers.&mdash;To save the crown sheet from burning in case of
+    low water, when the plug melts and lets the steam and water
+    into the fire chamber to dampen and put out the fire as well as
+    to make an alarm. They may also be employed on other forms of
+    boilers, and are much used in connection with whistles for
+    low-water alarms only. Boilers should not be blown out for
+    cleaning with fire under them or while the walls (if set in
+    brick) are hot enough to do damage to the iron shell.
+    Locomotive boilers may be blown out very soon after the fire is
+    entirely removed. All brick-set boilers should be left several
+    hours after the fire is drawn before blowing off for
+    cleaning.</p>
+
+    <p>How to Lace a Quarter Turn Belt so as to Have an Equal
+    Strain on Both Edges of the Belt.&mdash;Begin on the outside of
+    the belt at the middle, pass one end of the lacing through one
+    end of the belt and bring it out through the corresponding hole
+    of the other end of the belt, laying it diagonally off to the
+    left. Now pass the other end of the lacing through the hole
+    last used, and carry it over the first strand of the lacing on
+    the inside of the belt, passing it through the first hole used,
+    and lay it diagonally off to the right. Now proceed to pass the
+    lacing through the holes of the belt in a zigzag course,
+    leaving all the strands inside the belt parallel with the belt,
+    and all the strands outside the belt oblique. Pass the lace
+    twice through the holes nearest the edge of the belt, then
+    return the lace in the reverse order toward the center of the
+    belt, so as to cross all the oblique strands, and make all the
+    inside strands double. Finally pass the end of the lacing
+    through the first hole used, then outward through an awl hole,
+    then hammering it down to cause it to hold. The left side is to
+    be laced in a similar way.</p>
+
+    <p>A Useful Hint to Draughtsmen.&mdash;To strain drawing paper
+    on a board, cut the paper to the size required, lay it on the
+    board face downwards and thoroughly wet the surface with a damp
+    sponge or brush, then turn it over and wet the face in the same
+    way; roll it up tightly and let it stay so for five or six
+    minutes, unroll it, and turn up the edges about an inch all
+    around. Take liquid glue (Jackson's is the best) and apply it
+    carefully to the edges, then turn them down, and with a paper
+    knife press them to the board all around. Put the board in an
+    inclined position where it is not too dry or warm, or the paper
+    will dry too fast and tear. If it is allowed to dry slowly the
+    surface will be perfectly even and smooth, and a pleasure to
+    draw upon.</p>
+
+    <p>Joints for Hot Water Pipes.&mdash;Sal-ammoniac, 2 oz.;
+    sublimed sulphur, 1 oz.; cast-iron filings, 1 lb. Mix in a
+    mortar, and keep the powder dry. When it is to be used, mix it
+    with twenty times its weight of clean iron filings, and grind
+    the whole in a mortar. Wet with water until it becomes of
+    convenient consistence. After a time it becomes as hard and
+    strong as any part of the metal.</p>
+
+    <p>When the Process of Galvanizing Iron was First
+    Known.&mdash;A. The process of coating iron with zinc, or zinc
+    and tin, is a French invention, and was patented in England in
+    1837.</p>
+
+    <p>A Timber Test.&mdash;The soundness of timber may be
+    ascertained by placing the ear close to one end of the log,
+    while another person delivers a succession of smart blows with
+    a hammer or mallet upon the opposite end, when a continuance of
+    the vibrations will indicate to an experienced ear even the
+    degree of soundness. If only a dull thud meets the ear, the
+    listener may be certain that unsoundness exists.</p>
+
+    <p>Useful Hints and Recipes.&mdash;Following is a comparative
+    statement of the toughness of various woods.&mdash;Ash, 100;
+    beech, 85; cedar of Lebanon, 84; larch, 83; sycamore and common
+    walnut, each, 68; occidental plane, 66; oak, hornbeam and
+    Spanish mahogany, each, 62; teak and acacia, each, 58; elm and
+    young chestnut, 52.</p>
+
+    <p>An <ins class="correction"
+         title="Transcriber's Note: The original text reads 'ingenius'.">
+    ingenious</ins> device for stretching emery cloth for use in
+    the workshop consists of a couple of strips of wood about 14
+    in. long, hinged longitudinally, and of round, half-round,
+    triangular, or any other shape in cross section. On the inside
+    faces of the wood strips are pointed studs, fitting into holes
+    on the opposite side. The strip of emery cloth is laid on to
+    one set of the studs, and the file, as it is called, closed,
+    which fixes the strip on one side. It is then similarly fixed
+    on the other side, and thus constitutes what is called an emery
+    file and which is a handy and convenient arrangement for
+    workshop use.</p>
+
+    <p>Method of making Artificial Whetstones.&mdash;Gelatine of
+    good quality is dissolved in its own weight of water, the
+    operation being conducted in a dark room. To the solution one
+    and a half per cent. of bichromate of potash is added, which
+    has previously been dissolved in a little water. A quantity of
+    very fine emery, equal to nine times the weight of the
+    gelatine, is <ins class="correction"
+    title="Transcriber's Note: The original text reads 'itimately'.">
+    intimately</ins> mixed with the gelatine solution.
+    Pulverized flint may be substituted for emery. The mass is
+    molded into any desired shape, and is then consolidated by
+    heavy pressure. It is dried by exposure to strong sunlight for
+    several hours.</p><span class="pagenum"><a name="page134"
+       id="page134"></a>[pg 134]</span>
+
+    <p>How to Toughen Paper.&mdash;A plan for rendering paper as
+    tough as wood or leather has been recently introduced; it
+    consists in mixing chloride of zinc with the pulp in the course
+    of manufacture. It has been found that the greater the degree
+    of concentration of the zinc solution, the greater will be the
+    toughness of the paper. It can be used for making boxes and for
+    roofing.</p>
+
+    <p>How to Mend a Broken File.&mdash;There is no tool so easily
+    broken as the file that the machinist has to work with, and is
+    about the first thing that snaps when a kit of tools gets upset
+    upon the cross-beam of a machine or a tool board from the bed
+    of an engine lathe. It cannot even be passed from one workman
+    to another without being broken, if the file is a new one or
+    still good for anything, if an apprentice has got anything to
+    do with it, and they are never worth mending, however great may
+    be their first cost, unless the plaster of Paris and lime
+    treatment can make a perfect weld without injuring the steel or
+    disturbing the form of the teeth. Steel that is left as hard as
+    a file is very brittle, and soft solder can hold as much on a
+    steady pull if it has a new surface to work from. Take a file,
+    as soon as it is broken, and wet the break with zinc dissolved
+    in muriatic acid, and then tin over with the soldering iron.
+    This must be done immediately as soon as the file is broken, as
+    the break begins to oxydize when exposed to the air. and in an
+    hour or two will gather sufficient to make it impossible for
+    the parts to adhere. Heat the file as warm as it will bear
+    without disturbing its temper as soon as well tinned, and press
+    the two pieces firmly together, squeezing out nearly all the
+    solder, and hold in place until the file cools. This can be
+    done with very little to trim off, and every portion of the
+    break fitting accurately in place. Bring both pieces in line
+    with each other, and, for a file, it is as strong in one place
+    as in another, and is all that could be asked for under the
+    very best of welding treatment.</p>
+
+    <p>What will Fasten Pencil Markings, to Prevent
+    Blurring.&mdash;Immerse paper containing the markings to be
+    preserved in a bath of clear water, then flow or immerse in
+    milk a moment; hang up to dry. Having often had recourse to
+    this method, in preserving pencil and crayon drawings, I will
+    warrant it a sure cure.</p>
+
+    <p>How to Transfer Newspaper Prints to Glass.&mdash;First coat
+    the glass with dammar varnish, or else with Canada balsam,
+    mixed with an equal volume of oil of turpentine, and let it dry
+    until it is very sticky, which takes half a day or more. The
+    printed paper to be transferred should be well soaked in soft
+    water, and carefully laid upon the prepared glass, after
+    removing surplus water with blotting paper, and pressed upon
+    it, so that no air bubbles or drops of water are seen
+    underneath. This should dry a whole day before it is touched;
+    then with wetted fingers begin to rub off the paper at the
+    back. If this be skillfully done, almost the whole of the paper
+    can be removed, leaving simply the ink upon the varnish. When
+    the paper has been removed, another coat of varnish will serve
+    to make the whole more transparent. This recipe is sold at from
+    $3 to $5 by itinerants.</p>
+
+    <p>A Liquid Cement for Cementing Leather, that Will Not be
+    Affected by the Action of Water.&mdash;A good cement for
+    splicing leather is gutta percha dissolved in carbon
+    disulphide, until it is of the thickness of treacle; the parts
+    to be cemented must first be well thinned down, then pour a
+    small quantity of the cement on both ends, spreading it well so
+    as to fill the pores of the leather; warm the parts over a fire
+    for about half a minute, apply them quickly together, and
+    hammer well. The bottle containing the cement should be tightly
+    corked, and kept in a cool place.</p>
+
+    <p>The Quickest and Best Way to Drill Holes for Water Pipes in
+    Rough Plate Glass.&mdash;Use a hardened (file temper) drill,
+    with spirits of turpentine and camphor to make the drill bite.
+    A broken file in a breast brace will do good work if a power
+    drill is not obtainable.</p>
+
+    <p>A Recipe for Making Printers' Inks.&mdash;For black ink:
+    Take of balsam of copaiba (pure), 9 ounces; lamp black, 3
+    ounces; indigo and Prussian blue, of each half an ounce; Indian
+    red, 3/4 ounce; yellow soap (dry), 3 ounces; grind the mixture
+    to an impalpable smoothness by means of a stone and muller.
+    Canada balsam may be substituted for balsam of copaiba where
+    the smell of the latter is objectionable, but the ink then
+    dries very quickly. The red inks are similarly made by using
+    such pigments as carmine, lakes, vermilion, chrome yellow, red
+    lead, orange red, Indian red and Venetian red.</p>
+
+    <p>A Cement to Stick White Metal Tops on Glass
+    Bottles.&mdash;One of the best cap cements consists of resin, 5
+    ounces; beeswax, 1 ounce; red ocher or Venetian red in powder,
+    1 ounce. Dry the earth thoroughly on a stove at a temperature
+    above 212&deg; Fah. Melt the wax and resin together, and stir
+    in the powder by degrees. Stir until cold, lest the earthy
+    matter settle to the bottom.</p>
+
+    <p>The Correct Meaning of the Tonnage of a Vessel.&mdash;The
+    law defines very carefully how the tonnage of different vessels
+    shall be calculated. An approximate rule for finding the gross
+    tonnage is to multiply the length of keel between
+    perpendiculars by the breadth of vessel and depth of hold, all
+    in feet, and dividing the product by 100. It is generally
+    assumed that 40 cubic feet shall constitute a ton, and the
+    tonnage of a vessel is considered to be the multiple of this
+    ton, which most closely corresponds with the internal capacity
+    of the vessel.</p>
+
+    <p>A Recipe for Re-inking Purple Type Ribbons.&mdash;Use:
+    Aniline violet, 1/4 ounce; pure alcohol, 15 ounces;
+    concentrated glycerine, 15 ounces. Dissolve the aniline in the
+    alcohol, and add the glycerine.</p>
+
+    <p>The Process of Giving a Tempered-Blue Color to the Steel
+    Plate and Malleable Iron Castings of a Roller Skate.&mdash;In
+    order to obtain an even blue, the work must have an even
+    finish, and be made perfectly clean. Arrange a cast-iron pot in
+    a fire so as to heat it to the temperature of melted lead, or
+    just below a red heat. Make a flat bottom basket of wire or
+    wire cloth to sit in the iron box, on which place the work to
+    be blued, as many pieces as you may find you can manage, always
+    putting in pieces of about the same thickness and size, so that
+    they will heat evenly. Make a bail to the basket, so that it
+    can be easily handled. When the desired color is obtained, dip
+    quickly in hot water to stop the progress of the bluing, for an
+    instant only, so that enough heat may be retained to dry the
+    articles. A cover to the iron box may sometimes be used to
+    advantage to hasten the heating. Another way, much used, is to
+    varnish the work with ultramarine varnish, which may be
+    obtained from the varnish makers.</p>
+
+    <p>Cement to Mend Iron Pots and Pans.&mdash;Take two parts of
+    sulphur and one part, by weight, of fine black lead; put the
+    sulphur in an old iron pan, holding it over the fire until it
+    begins to melt, then add the lead; stir well until all is mixed
+    and melted; then pour out on an iron plate or smooth stone.
+    When cool, break into small pieces. A sufficient quantity of
+    this compound being placed upon the crack of the iron pot to be
+    mended, can be soldered by a hot iron in the same way a
+    tinsmith solders his sheets. If there is a small hole in the
+    pot, drive a copper rivet in it, and then solder over it with
+    this cement. The Best Method of Rendering Basement Walls
+    Damp-Proof.&mdash;Construct on the outside an area wall so that
+    the earth does not rest directly against the main wall of the
+    house, but only against the outside wall or casing of the area.
+    To form such an area, build a wall half or one brick thick
+    parallel to and some 2 or 3 inches from the
+    <span class="pagenum"><a name="page135"
+       id="page135"></a>[pg 135]</span> main wall, and form at the
+       bottom a channel or gutter connected with the drains, so
+       that any moisture or water finding its way in through the
+       outer casing may be conducted away and will not therefore
+       penetrate into the building. Thoroughly ventilate the areas
+       by means of air bricks or other suitable connections with
+       the outer air, and connect with one another by making
+       through connections underneath the floor joists. Be very
+       careful that the main wall is laid on a good and efficient
+       damp course. The top of the space between the area and main
+       walls may be covered in all around the building with
+       bricks&mdash;ornamented or otherwise, as preferred&mdash;on
+       a line just above the ground. Another plan of effecting the
+       same object is to dispense with the area wall and in
+       building the brick work to cover the whole of the work on
+       the outside with a thick layer of bituminous asphalt. The
+       plaster on the inside is in this case often rendered in
+       nearly neat Portland cement.</p>
+
+    <p>How to Caseharden Large Pieces of Steel.&mdash;A box of cast
+    or wrought iron should be provided large enough to hold one or
+    two of the pieces, with sufficient room all around to pack well
+    with the casehardening materials, which may be leather scrap,
+    hoof shavings, or horn shavings, slightly burned and
+    pulverized, which may be mixed with an equal quantity of
+    pulverized charcoal. Pack the pieces to be casehardened in the
+    iron box so as not to touch each other or the box. Put an iron
+    cover on the box and lute with clay. Heat gradually in a
+    furnace to a full red, keep at an even temperature for from 2
+    to 4 hours, raise the heat to a cherry red during the last
+    hour, then remove the cover and take out the pieces and plunge
+    endwise vertically in water at shop temperature; 2 per cent. of
+    hydrochloric acid in the water improves its tempering qualities
+    and gives the metal an even gray color.</p>
+
+    <p>A Good and Cheap Preparation to Put on Friction
+    Matches.&mdash;The igniting composition varies with different
+    makers. The following recipes may be taken as fairly
+    representative, the first being the best: 1. Phosphorus by
+    weight, 1/2 part; potassium chlorate, 4 parts; glue, 2 parts;
+    whiting, 1 part; finely powdered glass, 4 parts; water, 11
+    parts. 2. Phosphorus by weight, 2 parts; potassium chlorate, 5
+    parts; glue, 3 parts; red lead, 1-1/2 parts; water, 12 parts.
+    3. A German mixture for matches. Potassium chlorate, 7.8 parts;
+    lead hyposulphite, 2.6 parts; gum arabic, 1 part.</p>
+
+    <p>To Find How Much Tin Vessels Will Hold.&mdash;For the
+    contents of cylinders: Square the diameter, and multiply the
+    product by 0.7854. Again, multiply by the height (all in
+    inches). Divide the product by 231 for gallons. For the frustum
+    of a cone: Add together the squares of the diameters of large
+    and small ends; to this add the product of the diameter of the
+    two ends. Multiply this sum by 0.7854. Multiply this product by
+    the height (all in inches). Then divide by 231 for the number
+    of gallons.</p>
+
+    <p>A Useful Recipe.&mdash;For stopping the joints between
+    slates or shingles, etc., and chimneys, doors, windows, etc., a
+    mixture of stiff white-lead paint, with sand enough to prevent
+    it from running, is very good, especially if protected by a
+    covering of strips of lead or copper, tin, etc., nailed to the
+    mortar joints of the chimneys, after being bent so as to enter
+    said joints, which should be scraped out for an inch in depth,
+    and afterward refilled. Mortar protected in the same way, or
+    even unprotected, is often used for the purpose, but it is not
+    equal to the paint and sand. Mortar a few days old (to allow
+    refractory particles of lime to slack), mixed with blacksmith's
+    cinders and molasses, is much used for this purpose, and
+    becomes very hard and effective.</p>
+
+    <p>Test for Hard or Soft Water.&mdash;Dissolve a small quantity
+    of good soap in alcohol. Let a few drops fall into a glass of
+    water. If it turns milky, it is hard; if not, it is soft.</p>
+
+    <p>Test for Earthy Matters or Alkali in Water.&mdash;Take
+    litmus paper dipped in vinegar, and if, on immersion, the paper
+    returns to its true shade, the water does not contain earthy
+    matter or alkali. If a few drops of syrup be added to a water
+    containing an earthy matter, it will turn green.</p>
+
+    <p>Test for Carbonic Acid in Water.&mdash;Take equal parts of
+    water and clear lime water. If combined or free carbonic acid
+    is present, a precipitate is seen, to which, if a few drops of
+    muriatic acid be added, an effervescence commences.</p>
+
+    <p>Test for Magnesia in Water.&mdash;Boil the water to a
+    twentieth part of its weight, and then drop a few grains of
+    neutral carbonate of ammonia into a glass of it, and a few
+    drops of phosphate of soda. If magnesia be present, it will
+    fall to the bottom.</p>
+
+    <p>Test for Iron in Water.&mdash;1. Boil a little nutgall and
+    add to the water. If it turns gray or slate, black iron is
+    present. 2. Dissolve a little prussiate of potash, and, if iron
+    is present, it will turn blue.</p>
+
+    <p>Test for Lime in Water.&mdash;Into a glass of water put two
+    drops of oxalic acid and blow upon it. If it gets milky, lime
+    is present.</p>
+
+    <p>Test for Acid in Water.&mdash;Take a piece of litmus paper.
+    If it turns red, there must be acid. If it precipitates on
+    adding lime water, it is carbonic acid. If a blue sugar paper
+    is turned red, it is a mineral acid.</p>
+
+    <p>Value of Manufactured Steel.&mdash;A pound of very fine
+    steel wire to make watch springs of, is worth about $4; this
+    will make 17,000 springs, worth $7,000.</p>
+
+    <p>Horses in Norway have a very sensible way of taking their
+    food, which perhaps might be beneficially followed here. They
+    have a bucket of water put down beside their allowance of hay.
+    It is interesting to see with what relish they take a sip of
+    the one and a mouthful of the other alternately, sometimes only
+    moistening their mouths, as a rational being would do while
+    eating a dinner of such dry food. A broken-winded horse is
+    scarcely ever seen in Norway, and the question is if the mode
+    of feeding has not something to do with the preservation of the
+    animal's respiratory organs.</p>
+
+    <p>The Process of Fastening Rubber Rolls on Clothes
+    Wringer.&mdash;1. Clean shaft thoroughly between the shoulders
+    or washers, where the rubber goes on, 2. Give the shaft a coat
+    of copal varnish, between the shoulders, and let it dry. 3.
+    Give shaft coat of varnish and wind shaft tightly as possible
+    with five-ply jute twine at once, while varnish is green, and
+    let it dry for about six hours. 4. Give shaft over the twine a
+    coat of rubber cement, and let it dry for about six hours. 5.
+    Give shaft over the twine a second coat of rubber cement, and
+    let it dry for about six hours. 6. Remove washer on the short
+    end of shaft, also the cogwheel if the shaft has cogs on both
+    ends. 7. See that the rubber rolls are always longer than the
+    space between the washers where the rubber goes on, as they
+    shrink or take up a little in putting on the shaft. 8. Clean
+    out the hole or inside of roll with benzine, using a small
+    brush or swab. 9. Put the thimble or pointer on the end of
+    shaft that the washer has been removed from, and give shaft
+    over the twine and thimble another coat of cement, and stand
+    same upright in a vise. 10. Give the inside or hole of roll a
+    coat of cement with a small rod or stick. 11. Pull or force the
+    roll on the shaft as quickly as possible with a jerk, then
+    rivet the washer on with a cold chisel.
+    <span class="pagenum"><a name="page136"
+       id="page136"></a>[pg 136]</span> 12. Let roll stand and get
+       dry for two or three days before using same. Cement for use
+       should be so thick that it will run freely; if it gets too
+       thick, thin it with benzine or naphtha.</p>
+
+    <p>How to Make Effervescing Solution of Citrate of
+    Magnesia.&mdash;Dissolve citric acid 400 grains in water 2,000
+    grains, add carbonate of magnesia 200 grains; stir until
+    dissolved. Filter into a 12-ounce bottle containing syrup of
+    citric acid 1,200 grains. Add boiled and filtered water to fill
+    bottle, drop in bicarbonate of potash in crystals 30 grains and
+    immediately cork. Shake until bicarbonate of potash is
+    dissolved. The syrup of citric acid is made from citric acid 8
+    parts, water 8 parts, spirit of lemon 4 parts, syrup 980
+    parts.</p>
+
+    <p>A Receipt for Making the Black Cement that is Used for
+    Filling Letters after They are Cut out in Brass.&mdash;Mix
+    asphaltum, brown japan and lampblack into a putty-like mass,
+    fill in the spaces, and finally clean the edges with
+    turpentine.</p>
+
+    <p>Useful Workshop Hints.&mdash;Clean and oil leather belts
+    without taking them off their pulleys. If taken off they will
+    shrink. Then a piece must be put into them and removed again
+    after the belt has run a few days. The decay of stone, either
+    in buildings or monuments, may be arrested by heating and
+    treating with paraffin mixed with a little creosote. A common
+    "paint burner" may be used to heat the stone. Set an engine
+    upon three or four movable points, as upon three cannon balls.
+    Connect with steam, and exhaust by means of rubber hose. If the
+    engine will run up to speed without moving itself back and
+    forth, then that engine will run a long time with little
+    repair. If it shakes itself around the room, then buy another
+    engine. Safely moving a tall mill chimney has been accomplished
+    several times. Chimneys which have been caused to lean slightly
+    through settling of the foundation may be straightened up again
+    by sawing out the mortar between courses of brick at the base.
+    A chimney 100 ft. high and 12 ft. square at the base will be
+    varied over 8 in. at the top by the removal of 1 in. at the
+    base. When you begin to fix up the mill for cold weather, don't
+    forget to put a steam trap in each and every steam pipe which
+    can be opened into the atmosphere for heating purposes. For
+    leading steam joints, mix the red lead or litharge with common
+    commercial glycerine, instead of linseed oil. Put a little
+    carbolic acid in your glue or paste pot. It will keep the
+    contents sweet for a long time. Look well to the bearings of
+    your shafting engine and machines. Sometimes 25, 30, 40 and
+    even 50 per cent. of your power is consumed through lack of
+    good oil. When you buy a water wheel, be sure to buy one small
+    enough to run at full gate while the stream is low during the
+    summer months. If you want more power than the small wheel will
+    give, then put in two or more wheels of various sizes. When it
+    becomes necessary to trim a piece of rubber, it will be found
+    that the knife will cut much more readily if dipped in water.
+    When forging a chisel or other cutting tool, never upset the
+    end of the tool. If necessary cut it off, but don't try to
+    force it back into a good cutting edge. In tubular boilers the
+    handholes should be often opened, and all collections removed
+    from over the fire. When boilers are fed in front, and are
+    blown off through the same pipe, the collection of mud or
+    sediment in the rear end should be often removed. Nearly all
+    smoke may be consumed without special apparatus, by attending
+    with a little common sense to a few simple rules. Suppose we
+    have a battery of boilers, and "soft coal" is the fuel. Go to
+    the first boiler, shut the damper nearly up, and fire up
+    one-half of the furnace, close the door, open damper, and go to
+    the next boiler and repeat the firing. By this method nearly,
+    if not quite, all the smoke will be consumed. A coiled spring
+    inserted between engine and machinery is highly beneficial
+    where extreme regularity of power is required. It is well known
+    that a steam engine, in order to govern itself, must run too
+    fast and too slow in order to close or open its valves; hence
+    an irregularity of power is unavoidable.</p>
+
+    <p>A "Paste" Metal Polish for Cleaning and Polishing
+    Brass.&mdash;Oxalic acid 1 part, iron peroxide 15 parts,
+    powdered rottenstone 20 parts, palm oil 60 parts, petrolatum 4
+    parts. See that solids are thoroughly pulverized and sifted,
+    then add and thoroughly incorporate oil and petrolatum.</p>
+
+    <p>Cough Candy or Troches.&mdash;Tincture of squills 2 ounces,
+    camphorated tincture of opium and tincture of tolu of each 1/4
+    ounce, wine of ipecac 1/2 ounce, oil of gautheria 4 drops,
+    sassafras 3 drops, and of anise seed oil 2 drops. The above
+    mixture is to be put into 5 pounds of candy which is just ready
+    to take from the fire; continue the boiling a little longer, so
+    as to form into sticks.</p>
+
+    <p>How to Oxidize Silver.&mdash;For this purpose a pint of
+    sulphide of potassium, made by intimately mixing and heating
+    together 2 parts of thoroughly dried potash and 1 part of
+    sulphur powder, is used. Dissolve 2 to 3 drachms of this
+    compound in 1-3/4 pints of water, and bring the liquid to a
+    temperature of from 155 degrees to 175 degrees Fah., when it is
+    ready for use. Silver objects, previously freed from dust and
+    grease with soda lye and thorough rinsing in water, plunged
+    into this bath are instantly covered with an iridescent film of
+    silver sulphide, which in a few seconds more becomes blue
+    black. The objects are then removed, rinsed off in plenty of
+    fresh water, scratch brushed, and if necessary polished.</p>
+
+    <p>Useful Household Recipes.&mdash;To purify water in glass
+    vessels and aquariums, it is recommended to add to every 100
+    grammes of water four drops of a solution of one gramme of
+    salicylic acid in 300 grammes of water. The <i>Norsk
+    Fiskeritidende</i>, published at Bergen, Norway, says that
+    thereby the water may be kept fresh for three months without
+    being renewed. A cement recommended as something which can
+    hardly be picked to pieces is made as follows:&mdash;Mix equal
+    parts of lime and brown sugar with water, and be sure the lime
+    is thoroughly air-slacked. This mortar is equal to Portland
+    cement, and is of extraordinary strength. For a few weeks'
+    preservation of organic objects in their original form,
+    dimensions and color, Professor Grawitz recommends a mixture
+    composed of two and a half ounces of chloride of sodium, two
+    and three-quarters drachms of saltpetre, and one pint of water,
+    to which is to be added three per cent. of boric acid. To
+    varnish chromos, take equal quantities of linseed oil and oil
+    of turpentine; thicken by exposure to the sun and air until it
+    becomes resinous and half evaporated; then add a portion of
+    melted beeswax. Varnishing pictures should always be performed
+    in fair weather, and out of any current of cold or damp air. A
+    fireproof whitewash can be readily made by adding one part
+    silicate of soda (or potash) to every five parts of whitewash.
+    The addition of a solution of alum to whitewash is recommended
+    as a means to prevent the rubbing off of the wash. A coating of
+    a good glue size made by dissolving half a pound of glue in a
+    gallon of water is employed when the wall is to be papered. The
+    most nourishing steam bath that can be applied to a person who
+    is unable to sweat and can take but little food in the
+    stomach:&mdash;Produce the sweating by burning alcohol under a
+    chair in which the person sits, with blanket covering to hold
+    the heat. Use caution and but little alcohol. Fire it in a
+    shallow iron pan or old saucer.</p>
+
+    <p>Own Your Own Homes.&mdash;Every man, whether he is a working
+    man in the common acceptation of the word or not,
+    <span class="pagenum"><a name="page137"
+       id="page137"></a>[pg 137]</span> feels a deep interest in
+       the management of the affairs of the city, county and State
+       in which he lives whenever he owns a home. He is more
+       patriotic, and in many ways is a better citizen than the man
+       who simply rents, and who has but little if any assurance of
+       how long it will be before he can be ordered to move; to
+       which may be added in many cases the saving of more money.
+       Of course it requires some economy to lay up a sufficient
+       amount of money to purchase and pay for a home; but this
+       very fact, if properly carried out after the home is
+       acquired, may be the instrument of furnishing the means to
+       commence and prosecute a business upon your own
+       responsibility. True, in some cases it will require more
+       economy, perhaps, than we are now practicing. But the
+       question with every man, and especially if he is the head of
+       a family, is, Can he afford it? That is, can he afford to
+       live up his wages as fast as he earns them, without laying
+       up anything for the future? If he is the head of a family,
+       he is obliged to pay rent, and it does not require very many
+       years of rent paying to make up an amount sufficient to
+       purchase and pay for a comfortable home. You have to pay the
+       rent. This you say you cannot avoid and be honest. Well, you
+       cannot be honest with your family unless you make a
+       reasonable attempt to provide them a home of their own in
+       case anything should happen to you. And the obligation to do
+       this should be as strong as the one to pay rent or provide
+       the other necessaries for the comfort of your family. When
+       you own a home you feel a direct interest in public affairs
+       that otherwise you might consider were of little
+       interest.</p>
+
+    <p>A Formula for Nervous Headache.&mdash;Alcohol dilut., 4
+    ounces; Olei cinnamon, 4 minims; Potas. bromid., 5 drachms;
+    Extr. hyoscyam., fl., 1-1/2 drachms; Fiat lotio. One to two
+    teaspoonfuls, if required.</p>
+
+    <p>How Beeswax is Refined and Made Nice and Yellow.&mdash;Pure
+    white wax is obtained from the ordinary beeswax by exposure to
+    the influence of the sun and weather. The wax is sliced into
+    thin flakes and laid on sacking or coarse cloth, stretched on
+    frames, resting on posts to raise them from the ground. The wax
+    is turned over frequently and occasionally sprinkled with soft
+    water if there be not dew and rain sufficient to moisten it.
+    The wax should be bleached in about four weeks. If, on breaking
+    the flakes, the wax still appears yellow inside, it is
+    necessary to melt it again and flake and expose it a second
+    time, or even oftener, before it becomes thoroughly bleached,
+    the time required being mainly dependent upon the weather.
+    There is a preliminary process by which, it is claimed, much
+    time is saved in the subsequent bleaching; this consists in
+    passing melted wax and steam through long pipes, so as to
+    expose the wax as much as possible to the action of the steam;
+    thence into a pan heated by a steam bath, where it is stirred
+    thoroughly with water and then allowed to settle. The whole
+    operation is repeated a second and third time, and the wax is
+    then in condition to be more readily bleached.</p>
+
+    <p>How to Remove a Wart From the Hand.&mdash;Take of salicylic
+    acid, 30 grains; ext. cannabis indic., 10 grains; collodion,
+    1/2 ounce. Mix and apply.</p>
+
+    <p>Recipe for Making Camphor Ice in Small Quantities for Home
+    Use.&mdash;Melt together over a water bath white wax and
+    spermaceti, each 1 ounce; camphor, 2 ounces, in sweet almond
+    oil, 1 pound; then triturate until the mixture has become
+    homogeneous, and allow one pound of rosewater to flow in slowly
+    during the operation.</p>
+
+    <p>Recipe for Making Instantaneous Ink and Stain
+    Extractor.&mdash;Take of chloride of lime 1 pound, thoroughly
+    pulverized, and four quarts soft water. The foregoing must be
+    thoroughly shaken when first put together. It is required to
+    stand twenty-four hours to dissolve the chloride of lime; then
+    strain through a cotton cloth, after which add a teaspoonful of
+    acetic acid to every ounce of the chloride of lime water.</p>
+
+    <p>Removing Paint Spots From Wood.&mdash;To take spots of paint
+    off wood, lay a thick coating of lime and soda mixed together
+    over it, letting it stay twenty-four hours; then wash off with
+    warm water, and the spot will have disappeared.</p>
+
+    <p>Polishing Plate Glass.&mdash;To polish plate glass and
+    remove slight scratches, rub the surface gently, first with a
+    clean pad of fine cotton wool, and afterwards with a similar
+    pad covered over with cotton velvet which has been charged with
+    fine rouge. The surface will acquire a polish of great
+    brilliancy, quite free from any scratches.</p>
+
+    <p>Recipe for a Good Condition Powder.&mdash;Ground ginger 1
+    pound, antimony sulphide 1 pound, powdered sulphur 1 pound,
+    saltpetre. Mix altogether and administer in a mash, in such
+    quantities as may be required.</p>
+
+    <p>Recipe to Make Violet Ink.&mdash;Ordinary aniline violet
+    soluble in water, with a little alcohol and glycerine, makes an
+    excellent ink.</p>
+
+    <p>Recipe to Make Good Shaving Soap.&mdash;Either 66 pounds
+    tallow and 34 pounds cocoanut oil, or 33 pounds of tallow and
+    the same quantity of palm oil and 34 pounds cocoanut oil,
+    treated by the cold process, with 120 pounds caustic soda lye
+    of 27 deg. Baume, will make 214 pounds of shaving soap.</p>
+
+    <p>How to Make a Starch Enamel for Stiffening Collars, Cuffs,
+    etc.&mdash;Use a little gum arabic thoroughly dissolved in the
+    starch.</p>
+
+    <p>A Good Cough Syrup.&mdash;Put 1 quart hoarhound to 1 quart
+    water, and boil it down to a pint; add two or three sticks of
+    licorice and a tablespoonful of essence of lemon. The Cause of
+    the Disease Called "Hives," also Its Cure.&mdash;The trouble is
+    caused by a perversion of the digestive functions, accompanied
+    by a disturbance of the circulation. It is not attended with
+    danger, and is of importance only from the annoyance which it
+    causes. Relief may be obtained in most instances by the use of
+    cream tartar daily to such extent as to move the bowels
+    slightly. Make a strong solution, sweeten it pleasantly, and
+    take a teaspoonful, say after each meal, until the effect above
+    mentioned is produced, and continue the treatment until the
+    hives cease to be troublesome.</p>
+
+    <p>A Bedbug Poison.&mdash;Set in the center of the room a dish
+    containing 4 ounces of brimstone. Light it, and close the room
+    as tight as possible, stopping the keyhole of the door with
+    paper to keep the fumes of the brimstone in the room. Let it
+    remain for three or four hours, then open the windows and air
+    thoroughly. The brimstone will be found to have also bleached
+    the paint, if it was a yellowish white. Mixtures such as equal
+    parts of turpentine and kerosene oil are used; filling up the
+    cracks with hard soap is an excellent remedy. Benzine and
+    gasoline will kill bedbugs as fast as they can reach them. A
+    weak solution of zinc chloride is also said to be an effectual
+    banisher of these pests.</p>
+
+    <p>A Preparation by Which You can Take a Natural Flower and Dip
+    It in, That Will Preserve It.&mdash;Dip the flowers in melted
+    paraffine, withdrawing them quickly. The liquid should only be
+    just hot enough to maintain its fluidity and the flowers should
+    be dipped one at a time, held by the stalks, and moved about
+    for an instant to get rid of air bubbles. Fresh cut specimens
+    free from moisture make excellent specimens in this way.</p>
+
+    <p>What Causes Shaking Asp Leaves to be always in a
+    Quiver?&mdash;The wind or vibration of the air only causes the
+    quiver of the aspen
+    leaf.</p><span class="pagenum"><a name="page138"
+       id="page138"></a>[pg 138]</span>
+
+    <p>What "Sozodont" is Composed of.&mdash;Potassium carbonate,
+    1/2 ounce; honey, 4 ounces; alcohol, 2 ounces; water, 10
+    ounces; oil of wintergreen and oil of rose, to flavor,
+    sufficient.</p>
+
+    <p>What is Used to Measure Cold below 35 Degrees
+    Fahrenheit?&mdash;Metallic thermometers are used to measure
+    lowest temperatures, alcohol being quite irregular.</p>
+
+    <p>Is the Top Surface of Ice on a Pond, the Amount of Water let
+    in and out being the Same Day by Day, on a Level with the Water
+    Surface or above it?&mdash;Ice is slightly elastic, and when
+    fast to the shore the central portion rises and falls with
+    slight variations in water level, the proportion above and
+    below water level being as is the weight of ice to the weight
+    of water it displaces.</p>
+
+    <p>Of the Two Waters, Hard and Soft, Which Freezes the Quicker;
+    and in ice Which Saves the Best in Like Packing?&mdash;Soft
+    water freezes the quickest and keeps the best.</p>
+
+    <p>Does Water in Freezing Purify Itself?&mdash;It clears itself
+    from chemicals; does not clear itself from mechanical mixtures
+    as mud and clay.</p>
+
+    <p>A Receipt to Remove Freckles from the Face without Injury to
+    the Skin.&mdash;A commonly used preparation for this purpose
+    is: Sulpho-carbolate of zinc, 2 parts; distilled glycerine, 25
+    parts; rose water, 25 parts; scented alcohol, 5 parts. To be
+    applied twice daily for from half an hour to an hour, and then
+    washed off with cold water.</p>
+
+    <p>What will Remove Warts Painlessly?&mdash;Touch the wart with
+    a little nitrate of silver, or with nitric acid, or with
+    aromatic vinegar. The silver salt will produce a black, and the
+    nitric acid a yellow stain, either of which will wear off in a
+    short while. The vinegar scarcely discolors the skin. A Good
+    Receipt to Prevent Hair Coming Out.&mdash;Scald black tea, 2
+    ounces, with I gallon of boiling water, strain and add 3 ounces
+    glycerine, tincture cantharides 1/2 ounce, bay rum 1 quart. Mix
+    well and perfume. This is a good preparation for frequent use
+    in its effect both on the scalp and hair, but neither will be
+    kept in good condition without care and attention to general
+    health.</p>
+
+    <p>Deaths from Diphtheria per 100,000 Inhabitants in the Chief
+    Cities of the World.&mdash;Amsterdam, 265; Berlin, 245; Madrid,
+    225; Dresden, 184; Warsaw, 167; Philadelphia, 163; Chicago,
+    146; Turin, 127; St. Petersburg, 121; Bucharest, 118; Berne,
+    115; Munich, 111; Stockholm, 107; Malines, 105; Antwerp, 104;
+    New York, 91; Paris, 85; Hamburg, 76; Naples, 74; Lisbon, 74;
+    Stuttgart, 61; Rome, 56; Edinburgh, 50; Buda-Pesth, 50; The
+    Hague, 45; Vienna, 44; London, 44; Christiania, 43; Copenhagen,
+    42; Suburbs of Brussels, 36; City of Brussels, 35.</p>
+
+    <p>A Receipt for Marshmallows, as Made by
+    Confectioners.&mdash;Dissolve one-half pound of gum arabic in
+    one pint of water, strain, and add one-half pound of fine
+    sugar, and place over the fire, stirring constantly until the
+    syrup is dissolved, and all of the consistency of honey. Add
+    gradually the whites of four eggs well beaten. Stir the mixture
+    until it becomes somewhat thin and does not adhere to the
+    finger. Flavor to taste, and pour into a tin slightly dusted
+    with powdered starch, and when cool divide into small
+    squares.</p>
+
+    <p>A Receipt for Making Compressed Yeast.&mdash;This yeast is
+    obtained by straining the common yeast in breweries and
+    distilleries until a moist mass is obtained, which is then
+    placed in hair bags, and the rest of the water pressed out
+    until the mass is nearly dry. It is then sewed up in strong
+    linen bags for transportation.</p>
+
+    <p>How to Tell the Age of Eggs.&mdash;We recommend the
+    following process (which has been known for some time, but has
+    been forgotten) for finding out the age of eggs, and
+    distinguishing those that are fresh from those that are not.
+    This method is based upon the decrease in the density of eggs
+    as they grow old. Dissolve two ounces of kitchen salt in a pint
+    of water. When a fresh-laid egg is placed in this solution it
+    will descend to the bottom of the vessel, while one that has
+    been laid on the day previous will not quite reach the bottom.
+    If the egg be three days old it will swim in the liquid, and if
+    it is more than three days old it will float on the surface,
+    and project above the latter more and more in proportion as it
+    is older.</p>
+
+    <p>A Recipe for Making Court Plaster.&mdash;Isinglass 125
+    grains, alcohol 1-3/4 fluid ounces, glycerine 12 minims, water
+    and tincture of benzoin each sufficient quantity. Dissolve the
+    isinglass in enough water to make the solution weigh four fluid
+    ounces. Spread half of the latter with a brush upon successive
+    layers of taffeta, waiting after each application until the
+    layer is dry. Mix the second half of the isinglass solution
+    with the alcohol and glycerine, and apply in the same manner.
+    Then reverse the taffeta, coat it on the back with tincture of
+    benzoin, and allow it to become perfectly dry. There are many
+    other formulas, but this is official. The above quantities are
+    sufficient to make a piece of court plaster fifteen inches
+    square.</p>
+
+    <p>One of the Very Best Scouring Pastes Consists
+    of&mdash;Oxalic acid, 1 part; Iron peroxide, 15 parts; Powdered
+    rottenstone, 20 parts; Palm oil, 60 parts; Petrolatum, 4 parts.
+    Pulverize the oxalic acid and add rouge and rottenstone, mixing
+    thoroughly, and sift to remove all grit; then add gradually the
+    palm oil and petrolatum, incorporating thoroughly. Add oil of
+    myrbane, or oil of lavender to suit. By substituting your red
+    ashes from stove coal, an inferior representative of the
+    foregoing paste will be produced.</p>
+
+    <p>How to Manufacture Worcestershire Sauce.&mdash;A. Mix
+    together 1-1/2 gallons white wine vinegar, 1 gallon walnut
+    catsup, 1 gallon mushroom catsup, 1/2 gallon Madeira wine, 1/2
+    gallon Canton soy, 2-1/2 pounds moist sugar, 19 ounces salt, 3
+    ounces powdered capsicum, 1-1/2 ounces each of pimento and
+    coriander, 1-1/2 ounces chutney, 3/4 ounce each of cloves, mace
+    and cinnamon, and 6-1/2 drachms assafoetida dissolved in pint
+    brandy 20 above proof. Boil 2 pounds hog's liver for twelve
+    hours in 1 gallon of water, adding water as required to keep up
+    the quantity, then mix the boiled liver thoroughly with the
+    water, strain it through a coarse sieve. Add this to the
+    sauce.</p>
+
+    <p>A Good Receipt for Making Honey, Without Using Honey as One
+    of the Ingredients,&mdash;5 lbs. white sugar, 2 lbs. water,
+    gradually bring to a boil, and skim well. When cool add 1 lb.
+    bees' honey, and 4 drops peppermint. To make of better quality
+    add less water and more real honey.</p>
+
+    <p>What the Chemical Composition of Honey is.&mdash;Principally
+    of saccharine matter and water, about as follows: Levulose
+    33-1/2 to 40 per cent., dextrose 31-3/4 to 39 per cent., water
+    20 to 30 per cent., besides ash and other minor
+    constituents.</p>
+
+    <p>How to Clean Carpets on the Floor to Make Them Look
+    Bright.&mdash;To a pailful of water add three pints of oxgall,
+    wash the carpet with this until a lather is produced, which is
+    washed off with clean water.</p>
+
+    <p>How to Take Out Varnish Spots from Cloth.&mdash;Use
+    chloroform or benzine, and as a last resource spirits of
+    turpentine, followed after drying by benzine.</p>
+
+    <p>Flour Paste for all Purposes.&mdash;Mix 1 pound rye flour in
+    lukewarm water, to which has been added one teaspoonful of
+    pulverized alum; stir until free of lumps. Boil in the regular
+    way, or slowly pour on boiling water, stirring all the time
+    until the paste becomes stiff. When cold add a full quarter
+    pound of common strained honey, mix well (regular bee honey, no
+    patent mixture).</p><span class="pagenum"><a name="page139"
+       id="page139"></a>[pg 139]</span>
+
+    <p>How to Make Liquid Glue.&mdash;Take a wide mouthed bottle,
+    and dissolve in it 8 ounces beet glue in 1/2 pint water, by
+    setting it in a vessel of water, and heating until dissolved.
+    Then add slowly 2-1/2 ounces strong nitric acid 36 deg. Baume,
+    stirring all the while. Effervescence takes place, with
+    generation of fumes. When all the acid has been added, the
+    liquid is allowed to cool. Keep it well corked, and it will be
+    ready for use at any time.</p>
+
+    <p>How the World is Weighed and Its Density and Mass
+    Computed.&mdash;The density, mass, or weight of the earth was
+    found by the observed force of attraction of a known mass of
+    lead or iron for another mass; or of a mountain by the
+    deflection of a torsion thread or plumb line. In this manner
+    the mean density of the earth has been found to be from 4.71 to
+    6.56 times the weight of water, 5.66 being accredited as the
+    most reliable. The weight of a cubic foot of water being known,
+    and the contents of the earth being computed in cubic feet, we
+    have but to multiply the number of cubic feet by 5.66 times the
+    weight of 1 cubic foot of water to obtain the weight of the
+    earth in pounds, or units of gravity at its surface, which is
+    the unit usually used. Another method of determining the mean
+    density of the earth is founded on the change of the intensity
+    of gravity in descending deep mines.</p>
+
+    <p>A Theory as to the Origin of Petroleum.&mdash;Professor
+    Mendelejef has recently advanced the theory that petroleum is
+    of purely mineral origin and that the formation of it is going
+    on every day. He has, moreover, succeeded in producing
+    artificial petroleum by a reaction that he describes, and he
+    states that it is impossible to detect any difference between
+    the natural product and the manufactured article. His theory is
+    as follows: <ins class="correction"
+         title="Transcriber's Note: The original text reads 'Infilration'.">
+    Infiltration</ins> of water, reaching a certain depth, come
+    into contact with incandescent masses of carburets of metals,
+    chiefly of iron, and are at once decomposed into oxygen and
+    hydrogen. The oxygen unites with the iron, while the hydrogen
+    seizes on the carbon and rises to an upper level, where the
+    vapors are condensed in part into mineral oil, and the rest
+    remains in a state of natural gas. The petroleum strata are
+    generally met with in the vicinity of mountains, and it may be
+    granted that geological upheavals have dislocated the ground in
+    such a way as to permit of the <ins class="correction"
+         title="Transcriber's Note: The original text reads 'admistoin'.">
+    admission</ins> of water to great depths. If the center of the
+    earth contains great masses of metallic carburets, we may, in
+    case this theory is verified, count upon an almost
+    inexhaustible source of fuel for the day when our coal deposits
+    shall fail us.</p>
+
+    <p>How Vaseline is Purified.&mdash;The residuum from which
+    vaseline is made is placed in settling tanks heated by steam,
+    in order to keep their contents in a liquid state. After the
+    complete separation of the fine coke it is withdrawn from these
+    tanks and passed through the bone black cylinders, during which
+    process the color is nearly all removed, as well as its
+    empyreumatic odor.</p>
+
+    <p>The Latest and Best Process Employed by Cutters and Others
+    in Etching Names and Designs on Steel.&mdash;Take copper
+    sulphate, sulphate of alum and sodium chloride, of each 2
+    drachms, and strong acetic acid 1-1/2 ounces, mixed together.
+    Smear the metal with yellow soap and write with a quill pen
+    without a split.</p>
+
+    <p>The History of the Discovery of Circulation of the Blood
+    recapitulated, divides itself naturally into a series of
+    epoch-making periods: 1. The structure and functions of the
+    valves of the heart, Erasistratus, B.C. 304. 2. The arteries
+    carry blood during life, not air, Galen, A.D. 165. 3. The
+    pulmonary circulation, Servetus, 1553. 4. The systemic
+    circulation, C&aelig;salpinus, 1593. 5. The pulmonic and
+    systemic circulations, Harvey, 1628. 6. The capillaries,
+    Malpighi, 1661.</p>
+
+    <p>How to Make Hand Fire Grenades.&mdash;Make your hand
+    grenades. Fill ordinary quart wine bottles with a saturated
+    solution of common salt, and place them where they will do the
+    most good in case of need. They will be found nearly as
+    serviceable as the expensive hand grenades you buy. Should a
+    fire break out, throw them with force sufficient to break them
+    into the center of the fire. The salt will form a coating on
+    whatever object the water touches, and make it nearly
+    incombustible, and it will prove effectual in many cases, where
+    a fire is just starting, when the delay in procuring water
+    might be fatal.</p>
+
+    <p>How the Kind of White Metal is Made That is Used in the
+    Manufacture of Cheap Table Ware.&mdash;How same can be hardened
+    and still retain its color? The following are formulas for
+    white metal. Melt together: (<i>a</i>) Tin 82, lead 18,
+    antimony 5, zinc 1, copper 4 parts. (<i>b</i>) Brass 32, lead
+    2, tin 2, zinc 1 part. For a hard metal, not so white, melt
+    together bismuth 6 parts, zinc 3 parts, lead 13 parts. Or use
+    type metal&mdash;lead 3 to 7 parts, antimony 1 part.</p>
+
+    <p>What Metal Expands Most, for the Same Change in
+    Temperature?&mdash;For one degree Centigrade the following are
+    coefficients of linear expansion: aluminum, 0.0000222; silver,
+    0.0000191 to 0.0000212; nickel. 0.0000128; copper, 0.0000167 to
+    0.0000178; zinc, 0.0000220 to 0.0000292; brass, 0.0000178 to
+    0.0000193; platinum, 0.0000088.</p>
+
+    <p>Heavy Timbers.&mdash;There are sixteen species of trees in
+    America, whose perfectly dry wood will sink in water. The
+    heaviest of these is the black iron wood (confalia feriea) of
+    Southern Florida, which is more than 30 per cent. heavier than
+    water. Of the others, the best known are lignum vit&aelig;
+    (gualacum sanctum) and mangrove (chizphora mangle). Another is
+    a small oak (quercus gsisea) found in the mountains of Texas,
+    Southern New Mexico and Arizona, and westward to the Colorado
+    desert, at an elevation of 5,000 to 10,000 feet. All the
+    species in which the wood is heavier than water belong to
+    semi-tropical Florida or the arid interior Pacific region.</p>
+
+    <p>Highest Point Reached by Man was by balloon 27,000 feet.
+    Travelers have rarely exceeded 20,000 feet, at which point the
+    air from its rarity is very debilitating.</p>
+
+    <p>Has a Rate of Speed Equal to Ninety Miles an Hour, ever Been
+    Attained by Railroad Locomotive?&mdash;It is extremely doubtful
+    if any locomotive ever made so high a speed. A mile in 48
+    seconds is the shortest time we have heard of. A rate of 70 to
+    75 miles per hour has been made on a spurt, on good straight
+    track. The Grant Locomotive Works could make such an engine.
+    Sixty miles an hour for a train is considered a very high rate
+    of speed, and is seldom attained in practice for more than a
+    short run.</p>
+
+    <p>The Fastest Boat in the World.&mdash;Messrs. Thornycroft
+    &amp; Co., of Chiswick, in making preliminary trials of a
+    torpedo boat built by them for the Spanish navy, have obtained
+    a speed which is worthy of special record. The boat is
+    twin-screw, and the principal dimensions are: Length 147 ft. 6
+    in., beam 14 ft. 6 in., by 4 ft. 9 in. draught. On a trial at
+    Lower Hope, on April 27, the remarkable mean speed of 26.11
+    knots was attained, being equal to a speed of 30.06 miles an
+    hour, which is the highest speed yet attained by any vessel
+    afloat.</p>
+
+    <p>Staining and Polishing Mahogany.&mdash;Your best plan will
+    be to scrape off all the old polish, and well glass paper; then
+    oil with linseed oil both old and new parts. To stain the new
+    pieces, get half an ounce of bichromate of potash, and pour a
+    pint of boiling water over it; when cold bottle it. This, used
+    with care, will stain the new or light parts as dark as you
+    please, if done as follows:&mdash;wipe off the oil clean, and
+    apply the solution with a piece of rag, held firmly in the
+    hand, and just moistened with the stain. Great care is required
+    to prevent the stain running over
+    <span class="pagenum"><a name="page140"
+       id="page140"></a>[pg 140]</span> the old part, for any place
+       touched with it will show the mark through the polish when
+       finished. You can vary the color by giving two or more coats
+       if required. Then repolish your job altogether in the usual
+       way. Should you wish to brighten up the old mahogany, use
+       polish dyed with Bismarck brown as follows:&mdash;Get three
+       pennyworth of Bismarck brown, and put it into a bottle with
+       enough naphtha or methylated spirits to dissolve it. Pour a
+       few drops of this into your polish, and you will find that
+       it gives a nice rich red color to the work, but don't dye
+       the polish too much, just tint it.</p>
+
+    <p>Value of Eggs for Food and Other Purposes.&mdash;Every
+    element that is necessary to the support of man is contained
+    within the limits of an egg shell, in the best proportions and
+    in the most palatable form. Plain boiled, they are wholesome.
+    It is easy to dress them in more than 500 different ways, each
+    method not only economical, but salutary in the highest degree.
+    No honest appetite ever yet rejected an egg in some guise. It
+    is nutriment in the most portable form, and in the most
+    concentrated shape. Whole nations of mankind rarely touch any
+    other animal food. Kings eat them plain as readily as do the
+    humble tradesmen. After the victory of Muhldorf, when the
+    Kaiser Ludwig sat at a meal with his burggrafs and great
+    captains, he determined on a piece of luxury&mdash;"one egg to
+    every man, and two to the excellently valiant Schwepperman."
+    Far more than fish&mdash;for it is watery diet&mdash;eggs are
+    the scholar's fare. They contain phosphorus, which is brain
+    food, and sulphur, which performs a variety of functions in the
+    economy. And they are the best of nutriment for children, for,
+    in a compact form, they contain everything that is necessary
+    for the growth of the youthful frame. Eggs are, however, not
+    only food&mdash;they are medicine also. The white is the most
+    efficacious of remedies for burns, and the oil extractable from
+    the yolk is regarded by the Russians as an almost miraculous
+    salve for cuts, bruises and scratches. A raw egg, if swallowed
+    in time, will effectually detach a fish bone fastened in the
+    throat, and the white of two eggs will render the deadly
+    corrosive sublimate as harmless as a dose of calomel. They
+    strengthen the consumptive, invigorate the feeble, and render
+    the most susceptible all but proof against jaundice in its more
+    malignant phase. They can also be drunk in the shape of that
+    "egg flip" which sustains the oratorical efforts of modern
+    statesmen. The merits of eggs do not even end here. In France
+    alone the wine clarifiers use more than 80,000,000 a year, and
+    the Alsatians consume fully 38,000,000 in calico printing and
+    for dressing the leather used in making the finest of French
+    kid gloves. Finally, not to mention various other employments
+    for eggs in the arts, they may, of course, almost without
+    trouble on the farmer's part, be converted in fowls, which, in
+    any shape, are profitable to the seller and welcome to the
+    buyer. Even egg shells are valuable, for aliopath and homeopath
+    alike agree in regarding them as the purest of carbonate of
+    lime.</p>
+
+    <p>History of Big Ships.&mdash;In the history of mankind
+    several vessels of extraordinary magnitude have been
+    constructed, all distinctively styled great, and all
+    unfortunately disastrous, with the honorable exception of
+    Noah's Ark. Setting aside this antediluvian craft, concerning
+    the authenticity of whose dimensions authorities differ, and
+    which, if Biblical measures are correct, was inferior in size
+    to the vessel of most importance to modern shipowners, the
+    great galley, constructed by the great engineer Archimedes for
+    the great King Hiero II., of Syracuse, is the first
+    illustration. This ship without a name (for history does not
+    record one) transcended all wonders of ancient maritime
+    construction. It abounded statues and painting, marble and
+    mosaic work. It contained a gymnasium, baths, a garden, and
+    arbored walks. Its artillery discharged stones of 3 cwt., and
+    arrows 18 ft. in length. An Athenian advertising poet, who
+    wrote a six-line puff of its glories, received the royal reward
+    of six thousand bushels of corn. Literary merit was at a higher
+    premium in the year 240 B.C., than it is to-day. The great ship
+    of antiquity was found to be too large for the accommodation of
+    the Syracusan port, and famine reigning in Egypt, Hiero, the
+    charitably disposed, embarked a cargo of ten thousand huge jars
+    of salted fish, two million pounds of salted meat, twenty
+    thousand bundles of different clothes, filled the hold with
+    corn, and consigned her to the seven mouths of the Nile, and
+    since she weighed anchor nothing more has been heard of her
+    fate. The next great ship worthy of mention is the mythical
+    Saracen encountered in the Mediterranean Sea by the crusading
+    fleet of Richard Coeur de Lion, Duke of Guienne and King of
+    England, which, after much slaughter and damage incident to its
+    infidel habit of vomiting Greek fire upon its adversaries, was
+    captured and sunk. Next in rotation appears the Great Harry,
+    built by Henry VIII., of England, and which careened in harbor
+    during the reign of his successor, under similar circumstances
+    to those attending the Royal George in 1782&mdash;a
+    dispensation that mysteriously appears to overhang a majority
+    of the ocean-braving constructions which, in defiance of every
+    religious sailor's superstition that the lumber he treads is
+    naturally female, are christened by a masculine or neutral
+    title. In the year 1769, Mark Isambard Brunel, the Edison of
+    his age, as his son was the Ericsson of that following,
+    permitted himself to be born at Hacqueville; near Rouen,
+    France, went to school, to sea, and into politics; compromised
+    himself in the latter profession, and went to America in 1794,
+    where he surveyed the canal now connecting Lake Champlain with
+    the Hudson River at Albany, N.Y. There he turned architect,
+    then returned to Europe, settled, married, and was knighted in
+    England. He occupied eighteen years of his life in building an
+    unproductive tunnel beneath the river Thames at London;
+    invented a method of shuffling cards without using the hands,
+    and several of her devices for dispensing with labor, which,
+    upon completion, were abandoned from economical motives. On his
+    decease, his son and heir, I.K. Brunel, whose practical
+    experience in the Thames Tunnel job, where his biographers
+    assert he had occasion more than once to save his life by
+    swimming, qualified him to tread in his father's shoes, took up
+    his trade. Brunel, Jr., having demonstrated by costly
+    experiments, to the successful proof, but thorough
+    exasperation, of his moneyed backers, that his father's theory
+    for employing carbonic acid gas as a motive power was
+    practicable enough, but too expensive for anything but the
+    dissipation of a millionaire's income, settled down to the
+    profession of engineering science, in which he did as well as
+    his advantages of education enabled him. Like all men in
+    advance of their time, when he considered himself the victim of
+    arbitrary capitalists ignoring the bent of his genius, he did
+    his best work in accordance with their stipulations. He
+    designed the Great Western, the first steamship (paddle-wheel)
+    ever built to cross the Atlantic; and the Great Britain, the
+    original ocean screw steamer. Flushed with these successes,
+    Brunei procured pecuniary support from speculative fools, who,
+    dazzled by the glittering statistical array that can be adduced
+    in support of any chimerical venture, the inventor's repute,
+    and their unbaked experience, imagined that the alluring Orient
+    was ready to yield, like over-ripe fruit, to their shadowy
+    grasp; and tainted as he evidently was with hereditary mania,
+    Brunel resolved to seize the illusionary immortality that he
+    fondly imagined to be within his reach.
+    <span class="pagenum"><a name="page141"
+       id="page141"></a>[pg 141]</span> There was not much the
+       matter with the brain of Brunel, Jr., but that little was
+       enough; a competent railroad surveyor, a good bridge
+       builder, he needed to be held within bounds when handling
+       other people's funds; for the man's ambition would have lead
+       him to undertake to bridge the Atlantic. He met with the
+       speculators required in this very instance of the
+       constructors of the Great Eastern. This monstrous ship has
+       been described so often, that it would be a cruelty to our
+       readers to inflict the story upon them again.</p>
+
+    <p>Natural Gas the Fuel of the Future.&mdash;The house of the
+    near future will have no fireplace, steam pipes, chimneys, or
+    flues. Wood, coal oil, and other forms of fuel are about to
+    disappear altogether in places having factories. Gas has become
+    so cheap that already it is supplanting fuels. A single jet
+    fairly heats a small room in cold weather. It is a well known
+    fact that gas throws off no smoke, soot, or dirt. In a brazier
+    filled with chunks of colored glass, and several jets placed
+    beneath, the glass soon became heated sufficiently to
+    thoroughly warm a room 10x30 feet in size. This design does
+    away with the necessity for chimneys, since there is no smoke;
+    the ventilation may be had at the window. The heat may be
+    raised or lowered by simply regulating the flow of gas. The
+    colored glass gives all the appearance of fire; there are black
+    pieces to represent coal, red chunks for flames, yellowish
+    white glass for white heat, blue glass for blue flames, and
+    hues for all the remaining colors of spectrum. Invention
+    already is displacing the present fuels for furnaces and
+    cooking ranges and glass, doing away with delay and such
+    disagreeable objects as ashes, kindling wood, etc. It has only
+    been within the past few years that natural gas has been
+    utilized to any extent, in either Pennsylvania, New York or
+    Ohio. Yet its existence has been known since the early part of
+    the century. As far back as 1821, gas was struck in Fredonia,
+    Chautauqua county, N.Y., and was used to illuminate the village
+    inn when Lafayette passed through the place some three years
+    later. Not a single oil well of the many that have been sunk in
+    Pennsylvania has been entirely devoid of gas, but even this
+    frequent contact with what now seems destined to be the fuel of
+    the future bore no fruit of any importance until within the
+    past few years. It had been used in comparatively small
+    quantities previous to the fall of 1884, but it was not until
+    that time that the fuel gave any indication of the important
+    role it was afterward to fill. At first ignored, then
+    experimented with, natural gas has been finally so widely
+    adopted that to-day, in the single city of Pittsburgh, it
+    displaces daily 10,000 tons of coal, and has resulted in
+    building cities in Ohio and the removal thereto of the glass
+    making industries of the United States. The change from the
+    solid to the gaseous fuel has been made so rapidly, and has
+    effected such marked results in both the processes of
+    manufacture and the product, that it is no exaggeration to say
+    that the eyes of the entire industrial world are turned with
+    envious admiration upon the cities and neighborhoods blessed
+    with so unique and valuable a fuel. The regions in which
+    natural gas is found are for the most part coincident with the
+    formations producing petroleum. This, however, is not always
+    the case; and it is worthy of notice that some districts which
+    were but indifferent oil-producers are now famous in gas
+    records. The gas driller, therefore, usually confines himself
+    to the regions known to have produced oil, but the selection of
+    the particular location for a well within these limits appears
+    to be eminently fanciful. The more scientific generally select
+    a spot either on the anticlinal or synclinal axis of the
+    formation, giving preference to the former position. Almost all
+    rock formations have some inclination to the horizon, and the
+    constant change of this inclination produces a series of waves,
+    the crests of which are known as anticlines, and the troughs as
+    synclines. Many drillers suppose that the gas seeks the
+    anticlines and the oil the synclines, but others, equally
+    long-headed, discard entirely all theory of this kind, and
+    drill wherever it may be most convenient or where other
+    operators have already demonstrated the existence of gas. It
+    will surprise many of our readers to know that the divining
+    rod, that superstitious relic of the middle ages, is still
+    frequently called upon to relieve the operator of the trouble
+    of a rational decision. The site having been selected, the
+    ordinary oil-drilling outfit is employed to sink a hole of
+    about six inches in diameter until the gas is reached. In the
+    neighborhood of Pittsburgh, this is usually found at a depth of
+    1,300 to 1,500 feet, in what is known as the Third Oil Sand, a
+    sandstone of the Devonian period. Where the gas comes from
+    originally is an open question. When the driller strikes gas,
+    he is not left in any doubt of the event, for if the well be
+    one of any strength, the gas manifests itself by sending the
+    drill and its attachments into the air, often to a height of a
+    hundred feet or more. The most prolific wells are appropriately
+    called "roarers." During the progress of the drilling, the well
+    is lined with iron piping. Occasionally this is also blown out,
+    but as a rule the gas satisfies itself with ejecting the drill.
+    When the first rush of gas has thrown everything movable out of
+    its way, the workmen can approach, and chain the giant to his
+    work. The plant at the well is much simpler than one would
+    suppose. An elbow joint connects the projecting end of the well
+    piping with a pipe leading to a strong sheet-iron tank. This
+    collects the salt water brought up with the gas. Ordinarily,
+    about half a barrel accumulates in twenty four hours. A safety
+    valve, a pressure indicator, and a blow-off complete the
+    outfit. When the pressure exceeds a prescribed limit, the valve
+    opens, and the gas escapes into the blow-off. This is usually
+    30 feet high or more, and the gas issuing from the top is
+    either ignited or permitted to escape into the atmosphere. The
+    pipe line leading from the tank to the city is of course placed
+    underground. Beyond a little wooden house, the blow-off, and a
+    derrick, the gas farms differ little in appearance from those
+    producing less valuable crops. The pressure of the gas at the
+    wells varies considerably. It is generally between 100 and 325
+    pounds. As much as 750 pounds per square inch has been
+    measured, and in many cases the actual pressure is even greater
+    than this, but, as a rule, it is not permitted to much exceed
+    20 atmospheres in any receiver or pipe. The best investment for
+    parties of small means that we know of is in town lots in North
+    Baltimore, Ohio. It is on the main line of the B. &amp; O.
+    Railroad and the center of the oil and natural gas discoveries
+    in Ohio. Property is bound to double in value. For further
+    information, address, W.A. Rhodes, North Baltimore, Ohio.</p>
+
+    <p>Hints on House Building.&mdash;Gas pipes should be run with
+    a continuous fall towards the meter, and no low places. The gas
+    meter should be set in a cool place, to keep it from
+    registering against you; but if a "water meter," it should be
+    protected from freezing. Cupboards, wardrobes, bookcases, etc.,
+    generally afford receptacles for dust on their tops. This may
+    be avoided by carrying them clear up to the ceiling. When this
+    is not done, their tops should be sheeted over flush with the
+    highest line of their cornices, so that there may be no sunken
+    lodging-place for dust. Furring spaces between the furring and
+    the outer walls should be stopped off at each floor line with
+    brick and mortar "fire stops;" and the same with hollow
+    interior partition walls. Soil pipes should never have <b>T</b>
+    branches; always curves, or <b>Y</b> branches. Water pipes
+    should be run in a continuous grade, and have a stop and waste
+    cock at the lowest point, so as to be entirely emptied when
+    desired. <span class="pagenum"><a name="page142"
+       id="page142"></a>[pg 142]</span> Furnaces should have as few
+       joints as possible, and the iron fire-pot is better lined
+       with fire-brick. There should be no damper in the smoke
+       pipe; but the ash-door should shut air-tight when desired.
+       There should be provision for the evaporation of water in
+       the hot-air pipe. "Air boxes" should never be of wood. All
+       air boxes should be accessible from one end to the other, to
+       clean them of dust, cobwebs, insects, etc. Horizontal
+       hot-air flues should not be over 15 feet long. Parapets
+       should be provided with impervious coping-stones to keep
+       water from descending through the walls. Sewer pipes should
+       not be so large as to be difficult to flush. The oval
+       sections (point down) are the best. Soil-pipes should have a
+       connection with the upper air, of the full diameter of the
+       pipe to be ventilated. Stationary wash-tubs of wood are apt
+       to get soaked up with organic matter and filth. Stationary
+       washstands in bedrooms should have small traps; underneath
+       each should be a leaden tray to protect ceilings in case of
+       leakage, breakage or accidental overflow. This tray should
+       have an overflow, and this overflow should be trapped, if
+       connected with the foul-pipe system (which it should
+       <i>not</i> be if possible to arrange it otherwise). Flues
+       should have a smooth parging or lining, or they will be apt
+       to draw with difficulty. Gas pipes of insufficient diameter
+       cause the flames to burn with unsteady, dim light. Made
+       ground is seldom fit for immediate building; and never for
+       other than isolated structures. Ashes, street-sweepings,
+       garbage, rotten vegetation, and house refuse are unfit
+       filling for low ground on which it is intended to build.
+       Cobble pavements are admirably adapted to soaking-up and
+       afterwards emitting unwholesome matters. Asphalt has none of
+       this fault. Wood is pernicious in this respect. "Gullies" in
+       cellar floors should be properly trapped; and this does
+       <i>not</i> mean that they shall have bell-traps nor
+       siphon-traps with shallow water-seal. Cellar windows should
+       be movable to let in air, and should have painted
+       wire-screens to keep out cats, rats, etc. New walls are
+       always damp. Window sills should project well out beyond the
+       walls, and should be grooved underneath so as to throw the
+       water clear of the walls. Cracks in floors, between the
+       boards, help the accumulation of dirt and dust, and may
+       harbor vermin. Narrow boards of course have narrower
+       interstitial cracks than wide boards do. "Secret nailing" is
+       best where it can be afforded. Hot-air flues should never be
+       carried close to unprotected woodwork. Electric bells, when
+       properly put up and cared for, are a great convenience in a
+       house; but when they don't work, they are about as
+       aggravating as the law allows. Cheap pushbuttons cause a
+       great deal of annoyance. Silver-plated faucets and trimmings
+       blacken with illuminating and sewer gases. Nickel-plating is
+       perhaps a less pleasing white, but is cheaper and does not
+       discolor readily. Windows are in most respects a great
+       blessing; but there may be too much of a good thing. It is
+       unreasonable to expect that one grate or stove or furnace
+       can heat a whole county. Don't attempt it. If you have too
+       many windows on the "cold side" of a house, give them double
+       sashes (<i>not</i> double panes), and "weather-strip" them.
+       Unpainted trimmings should be of hardwood. Yellow pine
+       finishes up well. Butternut is brighter than walnut. Cherry
+       makes a room cheerful. Walnut is dull and dismal.</p>
+
+    <p>The Forests of the World.&mdash;The rapid exhaustion of the
+    forests of the world, and more particularly of the once great
+    reserves of timber in the United States and Canada, renders it
+    inevitable that, in a very few years indeed, iron must
+    supersede wood for a variety of uses. The drain upon the
+    world's resources in timber is prodigious. Every year
+    92,000,000 railway sleepers are used in America alone, while to
+    supply firewood for the whole of the States, fourteen times the
+    quantity of wood consumed by the railways is annually required.
+    At the computation of the most recent statistics there were
+    441,000,000 of acres of woodland in the United States; but
+    since over 50,000,000 of acres are cut down yearly, this great
+    area of timber will be non-existent in less than twenty years,
+    unless replanting upon a very extensive scale be at once
+    undertaken. Already efforts are being made in this direction,
+    and not long since some 4,000,000 of saplings were planted in a
+    single day in Kansas and the neighboring States. But since the
+    daily consumption is even greater than this, it is obvious that
+    the work of replanting must be undertaken systematically if it
+    is to keep pace, even approximately, with the destruction. In
+    France and Germany, where the forests are national property,
+    forestry has been elevated to the status of an exact science;
+    but the timber lands of those countries are small indeed
+    compared with those in the United States.</p>
+
+    <p>A Church Built from a Single Tree.&mdash;A redwood tree
+    furnished all the timber for the Baptist church in Santa Rosa,
+    one of the largest church edifices in the country. The interior
+    of the building is finished in wood, there being no plastered
+    walls. Sixty thousand shingles were made from the tree after
+    enough was taken for the church. Another redwood tree, cut near
+    Murphy's Mill, about ten years ago, furnished shingles that
+    required the constant labor of two industrious men for two
+    years before the tree was used up.</p>
+
+    <p>Trees That Sink.&mdash;Of the more than four hundred species
+    of trees found in the United States there are said to be
+    sixteen species whose perfectly dry wood will sink in water.
+    The heaviest of these is the black ironwood of southern
+    Florida, which is more than thirty per cent. heavier than
+    water. Of the others, the best known are the lignum vit&aelig;
+    and mangrove; another is a small oak found in the mountains of
+    western Texas, southern New Mexico, and Arizona, and westward
+    to Colorado, at an elevation of 5,000 to 10,000 feet.</p>
+
+    <p>Artificial Wood.&mdash;You can produce an artificial fire
+    and waterproof wood in the following manner. More or less
+    finely divided wood shavings, straw, tan, etc., singly or
+    mixed, are moistened with a weak solution of zinc chloride of
+    about 1.026 sp. gr., and allowed to dry. They are then treated
+    with a basic solution of magnesium chloride of 1.725 to 1.793
+    sp. gr., and pressed into moulds. The materials remain ten to
+    twelve hours under pressure, during which time they harden
+    while becoming heated. After being dried for several days in a
+    warm, airy place, they are placed for ten or twelve hours into
+    a strong solution of zinc chloride of about 1.205 sp. gr., and
+    finally dried again. The product is stated to be workable like
+    hardwood, and to be capable of taking a fine polish after being
+    tooled. It is fireproof and inpermeable to water, and weak acid
+    or alkaline solutions, and not affected by the humidity of the
+    atmosphere, being well suited to decorative purposes, as it
+    will not warp and fly like wood, but retain its form.</p>
+
+    <p>How to Stain Wood.&mdash;The following are recipes for
+    staining wood, which are used in large establishments with
+    great success: Light Walnut&mdash;Dissolve 3 oz. permanganate
+    of potash in six pints of water, and paint the wood twice with
+    the solution. After the solution has been left on the wood for
+    from five to ten minutes, the wood is rinsed, dried, oiled, and
+    finally polished. Light Mahogany&mdash;1 oz. finely cut alkanet
+    root, 2 ozs. powdered aloe, and 2 ozs. powdered dragon's blood
+    are digested with 26 ozs. of strong spirits of wine in a corked
+    bottle, and left in a moderately warm place for four days. The
+    solution is then filtered off, and the clear filtrate is ready
+    for use. The wood which is to be stained is first passed
+    through nitric acid, then dried, painted over with the
+    alcoholic extract, dried,
+    <span class="pagenum"><a name="page143"
+       id="page143"></a>[pg 143]</span> oiled and polished. Dark
+       Walnut.&mdash;3 ozs. permanganate of potash are dissolved in
+       six pints of water, and the wood is painted twice with this
+       solution. After five minutes the wood is washed, and grained
+       with acetate of iron (the ordinary iron liquor of the dyer)
+       at 20&deg; Tw. Dry, oil and polish as usual. Gray&mdash;1
+       oz. nitrate of silver is dissolved in 45 ozs. water, and the
+       wood painted twice with the solution; afterwards the wood is
+       submitted to the action of hydrochloric acid, and finally
+       washed with ammonia. It is then dried in a dark place, oiled
+       and polished. This is said to give remarkably good results
+       on beech, pitch pine and poplar. Black&mdash;7 ozs. logwood
+       are boiled with three pints of water, filtered, and the
+       filtrate mixed with a solution containing 1 oz. of sulphate
+       of copper (blue copperas). The mixture is left to clear, and
+       the clear liquor decanted while still hot. The wood is
+       placed in this liquor for twenty-four hours; it is then
+       exposed to the air for twenty-four hours, and afterwards
+       passed through a hot bath of nitrate of iron of 6&deg; Tw.
+       If the black, after this treatment, should not be
+       sufficiently developed, the wood has to be passed again
+       through the first logwood bath.</p>
+
+    <p>The Highest Chimney in the World.&mdash;The highest chimney
+    in the world is said to be that recently completed at the lead
+    mines in Mechernich. It is 134 meters (439 ft. 6 in.) high, was
+    commenced in 1884, and was carried up 23 meters before the
+    frost set in; building was again resumed on the 14th of last
+    April, and it was completed last September. The foundation,
+    which is of dressed stone, is square, measuring 11 meters (33
+    ft.) on each side, and is 3.50 meters (11 ft. 6 in.) deep; the
+    base is also square, and is carried up 10 meters (33 ft.) above
+    the ground. The chimney-stack is of circular section, 7.50
+    meters (24 ft. 6 in.) diameter at the bottom, and tapering to
+    3.50 meters diameter (11 ft. 6 in.) at the top, and is 120.50
+    meters (395 ft.) high.</p>
+
+    <p>How to Measure Round Tanks.&mdash;Square the diameter of the
+    tank, and multiply by.7854, which gives the area; then multiply
+    area by depth of tank, and the cubic contents will be found.
+    Allow 6-1/4 gallons for each cubic foot.</p>
+
+    <p>The Largest Buildings in the World.&mdash;Where is the
+    largest building in the world situated? The answer to this
+    question must depend upon what the term "building" is held to
+    represent. The Great Wall of China, 1,280 miles in length, wide
+    enough to allow six horsemen to ride abreast along it, and with
+    an average height of 20 ft., may fairly be called a building;
+    so, too, may be called the Great Pyramid of Egypt. The
+    question, however, was not meant to include such works as
+    these. Some have supposed that the Vatican at Rome, with its
+    eight grand staircases, 200 smaller staircases, 20 courts, and
+    11,000 apartments, is the largest building in the world; but
+    surely this is a collection of palaces rather than a single
+    building. The same objection applies to the famous monastery of
+    the Escurial in the province of Madrid, with its seven towers,
+    fifteen gateways, and 12,000 windows and doors, and to many
+    other vast piles. For the largest single building extant, we
+    must look to St. Peter's at Rome, within which our great
+    cathedral, St. Paul's, could easily stand. St. Peter's occupies
+    a space of 240,000 sq. ft., its front is 400 ft. broad, rising
+    to a height of 180 ft.; the length of the interior is 600 ft.,
+    its breadth 442 ft. It is capable of holding 54,000 people,
+    while its piazza, in its widest limits, holds 624,000. It is
+    only by degrees that one is able to realize its vast size. St.
+    Peter's holds 54,000 persons; Milan Cathedral, 37,000; St.
+    Paul's, Rome, 32,000; St. Paul's, London, 25,600; St. Petronio,
+    Bologna, 24,400; Florence Cathedral, 24,300; Antwerp Cathedral,
+    24,000; St. Sophia, Constantinople, 23,000; Notre Dame, Paris,
+    21,000; Pisa Cathedral, 13,000; St. Stephen's, Vienna, 12,400;
+    Auditorium, Chicago, 12,000; St. Mark's, Venice, 7,000.</p>
+
+    <p>The Biggest Bell in the World.&mdash;There is a bell in the
+    Temple of Clars, at Kinto, Japan, which is larger than the
+    great bell of Moscow, or any other. It is covered with Chinese
+    and Sanskrit characters which Japanese scholars have not yet
+    succeeded in translating. There is no record of its casting.
+    Its height is 24 ft., and at the rim it has a thickness of 16
+    in. It has no clapper, but is struck on the outside by a kind
+    of wooden battering-ram. We are unable to obtain any more exact
+    particulars as to the dimensions of this bell in order to
+    determine whether or no it really does excel the "Monarch" of
+    Moscow, which weighs about 193 tons, is 19 ft. 3 in. in height,
+    60 ft. 9 in. in circumference, and 2 ft. thick. There is
+    another huge bell at Moscow, and those at Amazapoora, in
+    Burmah, and at Pekin are far bigger than any we have in this
+    country. Our biggest bell is "Great Paul," which was cast at
+    Loughborough in 1881, and which weighs 17-1/2 tons. Taking
+    purity, volume, and correctness of note into account, it is
+    probably the finest bell in Europe.</p>
+
+    <p>The Oldest Cities in the World.&mdash;They are the
+    following:&mdash;Argos, Athens and Thebes, in Greece; Crotona
+    and Rome, in Italy; Cadiz and Saguntum, in Spain;
+    Constantinople, in Turkey, and Marseilles, in France, which was
+    founded by a colony of Greeks 580 B.C. The age of these cities
+    varies from twenty-four to twenty-seven centuries.</p>
+
+    <p>How to Manufacture Oil of Apple, or Essence of
+    Apple.&mdash;The essence of apple is composed of aldehyde 2
+    parts; chloroform, acetic ether and nitrous ether and oxalic
+    acid each 1 part; glycerin 4 parts; <ins class="correction"
+    title="Transcribers's Note: The original text reads 'amyl valerianice ther10 parts'.">
+    amyl valerianic ether 10 parts</ins>.</p>
+
+    <p>A Formula for the Manufacture of Artificial
+    Cider.&mdash;Imitation cider consists of 25 gallons soft water,
+    25 pounds New Orleans sugar; 1 pint yeast; two pounds tartaric
+    acid. Put all the ingredients into a clean cask, and stir them
+    up well after standing twenty-four hours with the bung out.
+    Then bung the cask up tight, add 3 gallons spirits, and let it
+    stand forty-eight hours, after which time it will be ready for
+    use. Champagne cider can be prepared by taking 10 gallons of
+    cider, old and clear. Put this in a strong, iron-bound cask
+    pitched inside (like beer casks); add 2-1/2 pints clarified
+    white plain syrup; then dissolve in it 5 ounces tartaric acid;
+    keep the bung ready in hand, then add 7-1/2 ounces of potassium
+    bicarbonate; bung it as quickly and as well as possible.</p>
+
+    <p>Recipe for Making Instantaneous Ink and Stain
+    Extractor.&mdash;Take of chloride of lime 1 pound, thoroughly
+    pulverized, and 4 quarts soft water. The foregoing must be
+    thoroughly shaken when first put together. It is required to
+    stand twenty-four hours to dissolve the chloride of lime; then
+    strain through a cotton cloth, after which add a teaspoonful of
+    acetic acid to every ounce of the chloride of lime water.</p>
+
+    <p>Wood, which is a more unyielding material, acts with
+    tremendous force when wetted, and advantage has been taken of
+    this fact in splitting blocks of granite. This process is
+    largely adopted in Dartmoor. After a mass of granite has been
+    rent from the mountain by blasting, it is measured in every
+    direction to see how best to divide it into smaller blocks.
+    These are traced out by straight lines on the surface, and a
+    series of holes are drilled at short intervals along this line.
+    Wedges of dry wood are then tightly driven into the holes and
+    wetted, and the combined action of the swelling wood splits the
+    block in the direction required, and without any destructive
+    violence. The same process is then carried out upon the other
+    faces, and the roughly-shapen block finished with the hammer
+    and chisel.</p><span class="pagenum"><a name="page144"
+       id="page144"></a>[pg 144]</span>
+
+    <p>The Weight and Value of a Cubic Foot of Solid Gold or
+    Silver.&mdash;A cubic foot of gold weighs about 19,300 ounces,
+    and gold is worth $20.67 per ounce. Silver is worth $1.29 per
+    ounce, and a cubic foot weighs 10,500 ounces. Consequently the
+    cubic foot of gold would be worth $398,931, and the silver
+    $13,545.</p>
+
+    <p>To Remove Spots on Brass.&mdash;Sulphuric acid will remove
+    spots from brass that will not yield to oxalic acid. It may be
+    applied with a brush, but great care must be taken that no drop
+    of the acid shall come in contact with the clothes or skin, as
+    it is ruinous to garments and cuticle. Bath brick or
+    rottenstone may be used for polishing.</p>
+
+    <p>A Formula to Make a Good Shoe Dressing.&mdash;Gum shellac,
+    1/2 pound; alcohol, 3 quarts; dissolve, and add camphor, 1-1/2
+    ounces; lampblack, 2 ounces. The foregoing will be found to
+    give an excellent gloss, and is especially adapted to any
+    leather, the surface of which is roughened by wear.</p>
+
+    <p>Receipts for Dyeing Cotton Fabric Red, Blue and
+    Ecru.&mdash;Red: Muriate of tin, two-thirds cupful, add water
+    to cover goods; raise to boiling heat; put in goods one hour;
+    stir often; take out, empty kettle, put in clean water with
+    Nicaragua wood one pound; steep one-half hour at hand heat,
+    then put in goods and increase heat one hour, not boiling. Air
+    goods, and dip one hour as before. Wash without soap. Blue: For
+    three pounds goods, blue vitriol 4 ounces; boil few minutes,
+    then dip goods three hours; then pass them through strong lime
+    water. Ecru: Continue the foregoing operation for blue by
+    passing the goods through a solution of prussiate of
+    potash.</p>
+
+    <p>MOTION OF WAVES.&mdash;The progressive motion of a wave on
+    the water exactly corresponds in speed with that of a pendulum
+    whose length is equal to the breadth of the wave; the same law,
+    gravity, governs both.</p>
+
+    <p>LIGHT OF THE SUN.&mdash;A photometric experiment of Huygens,
+    resumed by Wollaston, a short time before his death, teaches us
+    that 20,000 stars the same size as Sirius, the most brilliant
+    in the firmament, would need to be agglomerated to shed upon
+    our globe a light equal to that of the sun.</p>
+
+    <p>Land Cultivation in Japan.&mdash;The entire arable land of
+    the Japanese empire is officially put at only 11,215,000 acres;
+    but it is so fertile and thoroughly cultivated that it feeds a
+    population of 37,000,000, about that of France. Rice is one of
+    the principal crops, and of this some 200,000,000 bushels are
+    raised annually.</p>
+
+    <p>Old London Bridge.&mdash;As early as the year 978 there was
+    a wooden bridge where London bridge now stands. This was
+    replaced by another in 1014, and another in 1209. The present
+    London bridge was erected in 1831, and may be considered the
+    oldest existing bridge over the river.</p>
+
+    <p>The Shortest Method of Removing Silver from Plated Ware
+    Before Replating.&mdash;Dip the article in nitric acid; this
+    will remove the silver.</p>
+
+    <p>A Formula for White Metal.&mdash;Copper, 69.8 parts; nickel,
+    19.8 parts; zinc, 5.5 parts; cadmium, 4.7 parts. It takes a
+    fine polish.</p>
+
+    <p>Curiosities of Metal Working.&mdash;At a recent meeting of
+    scientific men, a speaker produced an anklet worn by East
+    Indian women. This is a flat curb chain about one inch broad,
+    with the links very close, and weighing about ten or twelve
+    ounces. It is composed of a species of brass composed of copper
+    and lead, without any trace of silver, zinc, or tin. Such
+    anklets are sold for a few pence, and they are cast all at
+    once, complete as an endless chain. The links show no sign of
+    having been united in any way. How it was possible to produce
+    such a casting as this passed his comprehension, and he hoped
+    that some one who had seen them made would explain the nature
+    of the process. From the East much that was curious in
+    metallurgical art came. Cast-iron was, he believed, first made
+    purposely in China. It was, however, frequently produced
+    unintentionally, when wrought-iron was made direct from the ore
+    in little furnaces about as big as a chimney-pot. It was found
+    among the cinders and ash of the <ins class="correction"
+         title="Transcriber's Note: The original text reads 'coarcoal-fire'.">
+    charcoal-fire</ins> in grains or globules, which were not only
+    like shot, but were actually used as shot by the natives. He
+    showed what he believed was the only specimen in England of
+    this cast-iron, in a bottle. He next referred to the celebrated
+    Damascene blades of Indian swords, and explained that these
+    blades were an intimate mixture of wrought-iron and hard steel,
+    which must have required great skill, time and patience for its
+    production. One <ins class="correction"
+     title="Transcriber's Note: The original text reads 'patern'.">pattern</ins>,
+     in particular, known as "Mary's Ladder," showed wonderful
+     finish and accuracy. Concerning the tempering of these
+     blades little was known; but it was stated that it was
+     affected by a long-continued hammering, or rather tapping,
+     of the blade while cold.</p>
+
+    <p>How Many Tons of Coal a Large Steamship Consumes in a
+    Day.&mdash;"Ocean steamers are large consumers of coal. The
+    Orient line, with their fleet of ships running to Australia
+    every two weeks, may be mentioned. The steamship Austral went
+    from London to Sydney in thirty-five days, and consumed on the
+    voyage 3,641 tons of coal; Her coal bunkers hold 2,750 tons.
+    The steamship Oregon consumes over 330 tons per day on her
+    passage from Liverpool to New York; her bunkers will hold
+    nearly 4,000 tons. The Stirling Castle last year brought home
+    in one cargo 2,200 tons of tea, and consumed 2,800 tons of coal
+    in doing so. Immense stocks of coal are kept at various coaling
+    stations. St. Vincent, Madeira, Port Said, Singapore and
+    others; the reserve at the latter place is about 20,000 tons.
+    It is remarkable with what rapidity these steamers are coaled;
+    for instance, the Orient steamship last year took in over 1,100
+    tons at Port Said in five hours."</p>
+
+    <p>What a Man Eats.&mdash;A French statistician has just
+    ascertained that a human being of either sex who is a moderate
+    eater and who lives to be 70 years old consumes during his life
+    a quantity of food which would fill twenty ordinary railway
+    baggage cars. A "good eater," however, may require as many as
+    thirty.</p>
+
+    <p>An Australian Railway Viaduct.&mdash;The Werribee Viaduct,
+    in the colony of Victoria, is the longest work of the kind in
+    Australia. The structure consists of lattice-girder work. It is
+    1,290 feet in length, and runs to a height of 125 feet above
+    the level of the Werribee river. The viaduct has fifteen spans
+    each of 60 feet, and thirteen spans of 30 feet. The total cost
+    of the bridge was &pound;600,000.</p>
+
+    <p>The Sharpening of Tools.&mdash;Instead of oil, which
+    thickens and smears the stone, a mixture of glycerine and
+    spirit is recommended. The proportions of the composition vary
+    according to the class of tool to be sharpened. One with a
+    relatively large surface is best sharpened with a clear fluid,
+    three parts of glycerine being mixed with one part of spirit. A
+    graver having a small cutting surface only requires a small
+    pressure on the stone, and in such cases the glycerine should
+    be mixed with only two or three drops of spirit.</p>
+
+    <p>Recipes for Plumbers.&mdash;Chloride of zinc, so much used
+    in soldering iron, has, besides its corrosive qualities, the
+    drawback of being unwholesome when used for soldering
+    <span class="pagenum"><a name="page145"
+       id="page145"></a>[pg 145]</span> the iron tins employed to
+       can fruit, vegetables and other foods. A soldering mixture
+       has been found which is free from these defects. It is made
+       by mixing one pound of lactic acid with one pound of
+       glycerine and eight pounds of water. A wooden tank may be
+       rendered capable of withstanding the effects of nitric or
+       sulphuric acids by the following methods:&mdash;Cover the
+       inside with paraffin; go over the inside with a sadiron
+       heated to the temperature used in ironing clothes. Melt the
+       paraffin under the iron so as to drive it into the wood as
+       much as possible, then with a cooler iron melt on a coat
+       thick enough to completely cover the wood. For brassing
+       small articles: To one quart water add half an ounce each of
+       sulphate copper and protochloride of tin. Stir the articles
+       in the solution until the desired color is obtained. Use the
+       sulphate of copper alone for a copper color. A good cement
+       for celluloid is made from one part shellac dissolved in one
+       part of spirit of camphor and three to four parts of ninety
+       per cent. alcohol. The cement should be applied warm, and
+       the broken parts securely held together until the solvent
+       has entirely evaporated. Tin and tin alloys, after careful
+       cleansing from oxide and grease, are handsomely and
+       permanently bronzed if brushed over with a solution of one
+       part of sulphate of copper (bluestone) and one part of
+       sulphate of iron (copperas) in twenty parts of water. When
+       this has dried, the surface should be brushed with a
+       solution of one part of acetate of copper (verdigris) in
+       acetic acid. After several applications and dryings of the
+       last named, the surface is polished with a soft brush and
+       bloodstone powder. The raised portions are then rubbed off
+       with soft leather moistened with wax in turpentine, followed
+       by a rubbing with dry leather.</p>
+
+    <p>Protecting Water-Pipes Against Frost.&mdash;A device has
+    been brought forward for protecting water-pipes against
+    freezing, the arrangement being based upon the fact that water
+    in motion will remain liquid at a lower temperature than water
+    at rest. One end of a copper rod, placed outside the building,
+    is secured to a bracket, and the other end is attached to one
+    arm of a weighted elbow lever; to the other arm of the lever is
+    secured a rod which passes into the building and operates a
+    valve in the water-pipe. By means of turn buckles the length of
+    the copper rod can be adjusted so that before the temperature
+    reaches the point at which there would be danger of the water
+    in the pipes freezing the valve will be opened to allow a flow
+    of water; beyond this point the valve opening will increase and
+    the flow become more rapid as the cold becomes more intense,
+    and as the temperature rises the valve is closed. This plan
+    sets up a current in the pipes, which replaces the water as it
+    grows cold by the warmer water from the main.</p>
+
+    <p>Destructive Work of Barnacles.&mdash;Unless some paint can
+    be found which is proof against barnacles, it may be necessary
+    to sheath steel vessels with an alloy of copper. An attempt has
+    been made to cover the hulls with anti-corrosive paint and
+    cover this with an outside coat which should resist the attack
+    of barnacles. Somehow the barnacles eat their way through the
+    paint and attach themselves to the hull. The vast item of
+    expense attached to the dry-docking of steel ships makes this
+    matter a not unimportant one. The barnacles interfere greatly
+    with the speed of a vessel, and in a cruiser speed is of prime
+    importance. They attach themselves in an incredibly short time
+    to a steel hull, and it is not long before their effect can be
+    noted by a comparison of the reading of the log.</p>
+
+    <p>How to Frost Glass.&mdash;Two ounces of spirits of salts,
+    two ounces of oil of vitriol, one ounce of sulphate of copper,
+    one ounce of gum arabic, mixed together and dabbed on with a
+    brush; or this:&mdash;Dab your squares regularly over with
+    putty; when dry go over them again&mdash;the imitation will be
+    executed. Or this:&mdash;Mix Epsom salts with porter and apply
+    it with a brush. Or this one:&mdash;Grind and mix white lead in
+    three-fourths of boiled oil, and one-fourth of spirits of
+    turpentine, and, to give the mixture a very drying quality, add
+    sufficient quantities of burnt white vitriol and sugar of lead.
+    The color must be made exceedingly thin, and put on the panes
+    of glass with a large painting-brush in as even a manner as
+    possible. When a number of the panes are thus painted take a
+    dry duster, quite new, dab the ends of the bristles on the
+    glass in quick succession till you give it a uniform
+    appearance; repeat this operation till the work appears very
+    soft, and it will then appear like ground glass. When the
+    windows require fresh painting, get the old coat off first by
+    using strong pearlash water.</p>
+
+    <p>How to Preserve Posts.&mdash;Wood can be made to last longer
+    than iron in the ground, if prepared according to the following
+    recipe:&mdash;Take boiled linseed oil and stir in pulverized
+    coal to the consistency of paint. Put a coat of this over the
+    timber, and there is not a man that will live to see it
+    rot.</p>
+
+    <p>What Diamond Dyes and Paints Are Made of.&mdash;Solutions of
+    the aniline colors.</p>
+
+    <p>What the Ingredients Are of Soapine and Pearline.&mdash;They
+    consist of partly effloresced sal soda mixed with half its
+    weight of soda ash. Some makers add a little yellow soap,
+    coarsely powdered, to disguise the appearance, and others a
+    little carbonate of ammonium or borax.</p>
+
+    <p>How Many Thousand Feet of Natural Gas are Equal in
+    Heat-Creating Power to One Ton Anthracite Coal.&mdash;About
+    40,000 cubic feet.</p>
+
+    <h3>SUSTAINING POWER OF ICE.</h3>
+
+    <p>The sustaining power of ice at various degrees of thickness
+    is given in the following paragraphs:</p>
+
+    <p>At a thickness of two inches, will support a man.</p>
+
+    <p>At a thickness of four inches, will support man on
+    horseback.</p>
+
+    <p>At a thickness of six inches, will support teams with
+    moderate loads.</p>
+
+    <p>At a thickness of eight inches, will support heavy
+    loads.</p>
+
+    <p>At a thickness of ten inches, will support 1,000 pounds to
+    the square foot.</p>
+
+    <h3>THE EXPANSIVE POWER OF WATER.</h3>
+
+    <p>It is a well known, but not less remarkable fact, that if
+    the tip of an exceedingly small tube be dipped into water, the
+    water will rise spontaneously in the tube throughout its whole
+    length. This may be shown in a variety of ways; for instance,
+    when a piece of sponge, or sugar, or cotton is just allowed to
+    touch water, these substances being all composed of numberless
+    little tubes, draw up the water, and the whole of the piece
+    becomes wet. It is said to <i>suck up</i> or <i>imbibe</i> the
+    moisture. We see the same wonderful action going on in nature
+    in the rising of the sap through the small tubes or pores of
+    the wood, whereby the leaves and upper portions of the plant
+    derive nourishment from the ground.</p>
+
+    <p>This strange action is called "capillary," from the
+    resemblance the minute tubes bear to a hair, the Latin of which
+    is <i>capillus</i>. It is, moreover, singular that the
+    absorption of the water takes place with great force. If a dry
+    sponge be enclosed tightly in a vessel, it will expand when
+    wetted, with sufficient force to burst it, unless very
+    strong.</p><span class="pagenum"><a name="page146"
+       id="page146"></a>[pg 146]</span>
+
+    <p>London Water Supply.&mdash;The quantity of water consumed in
+    London amounts to about 145,000,000 gallons a day. If this
+    quantity could be collected together, it would form a lake 700
+    yards long, 200 wide, and with a uniform depth of 20 feet.</p>
+
+    <p>A Protection for Embankments.&mdash;Engineers often have
+    considerable trouble with the loose soil of newly-made
+    embankments, so apt to slip or be washed away before they are
+    covered with vegetation. According to a French railway
+    engineer, the best plan is to sow the banks with the double
+    poppy. Several months elapse before grasses and clovers develop
+    their feeble roots, but the double poppy germinates in a few
+    days, and in a fortnight has grown sufficiently to afford some
+    protection to the slope, while at the end of three or four
+    months the roots, which are ten or twelve inches in length, are
+    found to have interlaced so as to retain the earth far more
+    firmly than those of any grass or grain. Although the double
+    poppy is an annual, it sows itself after the first year.</p>
+
+    <p>A Cheap Concrete.&mdash;A kind of concrete made without
+    cement is composed of 8 parts of sand, gravel and pebbles, 1
+    part of burnt and powdered common earth, 1 part of pulverized
+    clinkers and cinders, and 1-1/2 parts of unslacked hydraulic
+    lime. These materials are thoroughly incorporated while dry
+    into a homogeneous mixture, which is then wetted up and well
+    beaten. The result of this is a hard and solid mass, which sets
+    almost immediately, becoming exceedingly strong after a few
+    days. It may be made still stronger by the addition of a small
+    proportion&mdash;say 1 part&mdash;of cement.</p>
+
+    <p>Marking Tools.&mdash;To mark tools, first coyer the article
+    to be marked with a thin coating of tallow or beeswax, and with
+    a sharp instrument write the name in the tallow. Clear with a
+    feather, fill the letters with nitric acid, let it remain from
+    one to ten minutes, then dip in water and run off, and the
+    marks will be etched into the steel or iron.</p>
+
+    <p>How to Prevent Chisel Handles Splitting.&mdash;All
+    carpenters know how soon the butt-end of chisel handles split
+    when daily exposed to the blow of a mallet or hammer. A remedy
+    suggested by a Brooklyn man consists simply of sawing or
+    cutting off the round end of the handle so as to make it flat,
+    and attaching by a few nails on the top of it two discs of sole
+    leather, so that the end becomes similar to the heel of the
+    boot. The two thicknesses of leather will prevent all further
+    splitting, and if, in the course of time, they expand and
+    overlap the wood of the handle, they are simply trimmed off all
+    around.</p>
+
+    <p>The Largest Wheel of Its Kind Ever Made in the
+    World.&mdash;The greatest wheel of its kind in the world, a
+    very wonder in mechanism, was built for the Calumet and Hecla
+    Mining Company of Lake Superior, Mich., for the purpose of
+    lifting and discharging the "tailings," a waste from the copper
+    mines, into the lake. Its diameter is 54 feet; weight in active
+    operation, 200 tons. Its extreme dimensions are 54 feet in
+    diameter. Some idea of its enormous capacity can be formed from
+    the fact that it receives and elevates sufficient sand every
+    twenty-four hours to cover an acre of ground a foot deep. It is
+    armed on its outer edge with 432 teeth, 4.71 inches pitch and
+    18 inches face. The gear segments, eighteen in number, are made
+    of gun iron, and the teeth are machine-cut, epicycloidal in
+    form. It took two of the most perfect machines in the world 100
+    days and nights to cut the teeth alone, and the finish is as
+    smooth as glass. The wheel is driven by a pinion of gun iron
+    containing 33 teeth of equal pitch and face and runs at a speed
+    of 600 feet per minute at the inner edge, where it is equipped
+    with 448 steel buckets that lift the "tailings" as the machine
+    revolves and discharges them into launders that carry them into
+    the lake. The shaft of the wheel is of gun iron, and its
+    journals are 22 inches in diameter by 3 feet 4 inches long. The
+    shaft is made in three sections and is 30 inches in diameter in
+    the center. At a first glance the great wheel looks like an
+    exaggerated bicycle wheel, and it is constructed much on the
+    same principle, with straining rods that run to centers cast on
+    the outer sections of the shaft. The steel buckets on either
+    side of the gear are each 4 feet 5-1/2 inches long and 21
+    inches deep, and the combined lifting capacity of the 448,
+    running at a speed of 600 feet per minute, will be 3,000,000
+    gallons of water and 2,000 tons of sand every twenty-four
+    hours. The mammoth wheel is supported on two massive adjustable
+    pedestals of cast iron weighing twelve tons each, and its cost
+    at the copper mines before making a single revolution,
+    $100,000.</p>
+
+    <p>Strength of Brick Walls.&mdash;The question of strength of
+    brick walls is often discussed, and differences of opinion
+    expressed. The following is one of the rules given:&mdash;For
+    first-class buildings, with good workmanship, the general
+    average should not exceed a greater number of feet in height
+    than three times its thickness of wall in inches, and the
+    length not to exceed double the height, without lateral
+    supports of walls, buttresses, etc., as follows for safety:</p>
+
+    <table summary="Strength of Brick Walls."
+           width="80%"
+           align="center">
+        <tr>
+            <th align="left">THICKNESS;</th>
+
+            <th align="right">SAFE HEIGHT;</th>
+
+            <th align="right">LENGTH.</th>
+        </tr>
+
+        <tr>
+            <td>8-1/2 inch walls</td>
+
+            <td align="right">25 feet</td>
+
+            <td align="right">50 feet.</td>
+        </tr>
+
+        <tr>
+            <td>13 inch walls</td>
+
+            <td align="right">40 feet</td>
+
+            <td align="right">80 feet.</td>
+        </tr>
+
+        <tr>
+            <td>17 inch walls</td>
+
+            <td align="right">55 feet</td>
+
+            <td align="right">110 feet.</td>
+        </tr>
+
+        <tr>
+            <td>22 inch walls</td>
+
+            <td align="right">66 feet</td>
+
+            <td align="right">130 feet.</td>
+        </tr>
+
+        <tr>
+            <td>26 inch walls</td>
+
+            <td align="right">78 feet</td>
+
+            <td align="right">150 feet.</td>
+        </tr>
+    </table>
+
+    <p>Where the lengths must exceed these proportions, as in
+    depots, warehouses, etc., the thickness should be increased, or
+    lateral braces instituted as frequently as practicable.</p>
+
+    <p>Qualities of Building Stone.&mdash;The principal qualities
+    of a good building stone are&mdash;(1) Strength, (2) hardness,
+    (3) durability, (4) appearance, (5) facility for working. There
+    are also other minor points; but stone possessing one or more
+    of the above qualities, according to the purpose for which it
+    is required, may be regarded as good for that purpose.</p>
+
+    <p>Strength of Stone.&mdash;Stone should only be subjected to a
+    compressive strain. It is occasionally subject to a cross
+    strain, as in lintels over doors and windows; these are,
+    however, contrary to the true principles of construction, and
+    should not be allowed except a strong relieving arch is turned
+    over them. The strength of stone in compression is about 120
+    tons per square foot for the weakest stones, and about 750 tons
+    per square foot for the strongest. No stones are, however,
+    subjected to anything like this amount of compressive force; in
+    the largest buildings it does not amount to more than twelve or
+    fourteen tons per square foot.</p>
+
+    <p>Hardness of Stone.&mdash;This is of more importance than its
+    strength, especially in pavements or steps, where it is subject
+    to great wear; also in plinths and quoins of buildings where it
+    is desired to preserve a good face and sharp arris. The order
+    of strength and hardness of stone is&mdash;(1) Basalt, (2)
+    granite, (3) limestone, (4) sandstone. Granite, seinite, and
+    gneiss take the first, place for strength, hardness and
+    durability, but they will not stand a high temperature. "Stones
+    which are of a fine, uniform grain, compact texture and deep
+    color are the strongest; and when the grain, color, and texture
+    are the same, those are the
+    <span class="pagenum"><a name="page147"
+       id="page147"></a>[pg 147]</span> strongest which are the
+       heaviest; but otherwise the strength does not increase with
+       the specific gravity." Great hardness is objectionable when
+       the stone has to be worked with a chisel, owing to the labor
+       required to work it. Hard stones, also, generally wear
+       smooth, and become polished, which makes them unsuitable for
+       some purposes. Brittleness is a defect which frequently
+       accompanies hardness, particularly in coarse-grained stones;
+       it prevents them from being worked to a true surface, and
+       from receiving a smooth edge at the angles. Workmen call
+       those hard stones which can only be sawn into slabs by the
+       grit saw, and those soft which can be separated by a common
+       saw.</p>
+
+    <p>Expansion of Stone by Heat.&mdash;Rocks are expanded by heat
+    and contracted by cooling. Variation in temperature thus causes
+    some building stones to alternately expand and contract, and
+    this prevents the joints of masonry from remaining close and
+    tight. In the United States with an annual thermometric range
+    of more than 90 deg. Fah., this difficulty led to some
+    experiments on the amount of expansion and contraction in
+    different kinds of building stones. It was found that in
+    fine-grained granite the rate of expansion was .000004825 for
+    every degree Fah., of increment of heat; in white crystalline
+    marble it was .000005668; and in red sandstone .000009532, or
+    about twice as much as in granite. In Western America, where
+    the climate is remarkably dry and clear, the thermometer often
+    gives a range of more than 80 deg. in twenty-four hours. This
+    great difference of temperature produces a strain so great that
+    it causes rocks to crack or peel off in skins or irregular
+    pieces, or in some cases, it disintegrates them into sand. Dr.
+    Livingstone found in Africa (12 deg. S. lat., 34 deg. E. long.)
+    that surfaces of rock which during the day were heated up to
+    137 deg. Fah. cooled so rapidly by radiation at night that
+    unable to stand the strain of contraction, they split and threw
+    off sharp angular fragments from a few ounces to 100 lbs. or
+    200 lbs. in weight. According to data obtained from Adie
+    "Trans. Roy. Soc. Edin.," xiii., p. 366, and Totten the
+    expansion of ordinary rocks ranges from about 2.47 to 9.63
+    millionths for 1 deg. Fah.</p>
+
+    <h3>BLUNDERS AND ABSURDITIES IN ART.</h3>
+
+    <p>In looking over some collections of old pictures, it is
+    surprising what extraordinary <ins class="correction"
+    title="Transcriber's Note: The original text reads 'anachornisms'.">
+    anachronisms</ins>, blunders, and absurdities are often
+    discoverable.</p>
+
+    <p>In the gallery of the convent of Jesuits at Lisbon, there is
+    a picture representing Adam in paradise, dressed in blue
+    breeches with silver buckles, and Eve with a striped petticoat.
+    In the distance appears a procession of Capuchin monks bearing
+    the cross.</p>
+
+    <p>In a country church in Holland there is a painting
+    representing the sacrifice of Isaac, in which the painter has
+    depicted Abraham with a blunderbus in his hand, ready to shoot
+    his son. A similar edifice in Spain has a picture of the same
+    incident, in which the patriarch is armed with a pistol.</p>
+
+    <p>At Windsor there is a painting by Antonio Verrio, in which
+    the artist has introduced the portraits of himself, Sir Godfrey
+    Kneller, and May, the surveyor of the works of that period, all
+    in long periwigs, as spectators of Christ healing the sick.</p>
+
+    <p>A painter of Toledo, having to represent the three wise men
+    of the East coming to worship on the nativity of Christ,
+    depicted three Arabian or Indian kings, two of them white and
+    one black, and all of them in the posture of kneeling. The
+    position of the legs of each figure not being very distinct, he
+    inadvertently painted three black feet for the negro king, and
+    three also between the two white kings; and he did not discover
+    his error until the picture was hung up in the cathedral.</p>
+
+    <p>In another picture of the Adoration of the Magi, which was
+    in the Houghton Hall collection, the painter, Brughel, had
+    introduced a multitude of little figures, finished off with
+    true Dutch exactitude, but one was accoutred in boots and
+    spurs, and another was handing in, as a present, a little model
+    of a Dutch ship.</p>
+
+    <p>The same collection contained a painting of the stoning of
+    Stephen, the martyr, by Le Soeur, in which the saint was
+    attired in the habit of a Roman Catholic priest at high
+    mass.</p>
+
+    <p>A picture by Rubens, in the Luxembourg, represents the
+    Virgin Mary in council, with two cardinals and the god Mercury
+    assisting in her deliberations.</p>
+
+    <h3>A STOPPAGE OF THE FALLS OF NIAGARA.</h3>
+
+    <p>The following remarkable account of the stoppage of Niagara
+    Falls, appeared in the <i>Niagara Mail</i> at the time of the
+    occurrence: "That mysterious personage, the oldest inhabitant,
+    has no recollection of so singular an occurrence as took place
+    at the Falls on the 30th of March, 1847. The 'six hundred and
+    twenty thousand tons of water each minute' nearly ceased to
+    flow, and dwindled away into the appearance of a mere milldam.
+    The rapids above the falls disappeared, leaving scarcely enough
+    on the American side to turn a grindstone. Ladies and gentlemen
+    rode in carriages one-third of the way across the river towards
+    the Canada shore, over solid rock as smooth as a kitchen floor.
+    The <i>Iris</i> says: 'Table Rock, with some two hundred yards
+    more, was left dry; islands and places where the foot of man
+    never dared to tread have been visited, flags placed upon come,
+    and mementoes brought away. This unexpected event is attempted
+    to be accounted for by an accumulation of ice at the lower
+    extremity of Fort Erie, which formed a sort of dam between Fort
+    Erie and Buffalo.'"</p>
+
+    <h3>WONDERS OF MINUTE WORKMANSHIP.</h3>
+
+    <p>In the twentieth year of Queen Elizabeth, a blacksmith named
+    Mark Scaliot, made a lock consisting of eleven pieces of iron,
+    steel and brass, all which, together with a key to it, weighed
+    but one grain of gold. He also made a chain of gold, consisting
+    of forty-three links, and, having fastened this to the
+    before-mentioned lock and key, he put the chain about the neck
+    of a flea, which drew them all with ease. All these together,
+    lock and key, chain and flea, weighed only one grain and a
+    half.</p>
+
+    <p>Oswaldus Norhingerus, who was more famous even than Scaliot
+    for his minute contrivances, is said to have made 1,600 dishes
+    of turned ivory, all perfect and complete in every part, yet so
+    small, thin and slender, that all of them were included at once
+    in a cup turned out of a pepper-corn of the common size.
+    Johannes Shad, of Mitelbrach, carried this wonderful work with
+    him to Rome, and showed it to Pope Paul V., who saw and counted
+    them all by the help of a pair of spectacles. They were so
+    little as to be almost invisible to the eye.</p>
+
+    <p>Johannes Ferrarius, a Jesuit, had in his posession cannons
+    of wood, with their carriages, wheels, and all other military
+    furniture, all of which were also contained in a pepper-corn of
+    the ordinary size.</p>
+
+    <p>An artist, named Claudius Callus, made for Hippolytus
+    d'Este, Cardinal of Ferrara, representations of sundry birds
+    setting on the tops of trees, which, by hydraulic art and
+    secret conveyance of water through the trunks and branches of
+    the trees, were made to sing and clap their wings; but, at the
+    sudden appearance of an owl out of a bush of the same artifice,
+    they immediately became all mute and
+    silent.</p><span class="pagenum"><a name="page148"
+       id="page148"></a>[pg 148]</span>
+
+    <h3>CURIOUS DISSECTION OF THE OLD AND NEW TESTAMENTS.</h3>
+
+    <table summary="CURIOUS DISSECTION OF THE OLD AND NEW TESTAMENTS."
+           align="center">
+        <tr>
+            <th colspan="6">SHOWING THE NUMBER OF BOOKS, CHAPTERS,
+            VERSES, WORDS, LETTERS, ETC.</th>
+        </tr>
+
+        <tr>
+            <td colspan="2"
+                align="center">In the Old Testament.</td>
+
+            <td>&nbsp;</td>
+
+            <td colspan="2"
+                align="center">In the New Testament.</td>
+
+            <td align="right">Total.</td>
+        </tr>
+
+        <tr>
+            <td align="left">Books</td>
+
+            <td align="right">39</td>
+
+            <td>&nbsp;</td>
+
+            <td align="left">Books</td>
+
+            <td align="right">27</td>
+
+            <td align="right">66</td>
+        </tr>
+
+        <tr>
+            <td align="left">Chapters</td>
+
+            <td align="right">929</td>
+
+            <td>&nbsp;</td>
+
+            <td align="left">Chapters</td>
+
+            <td align="right">260</td>
+
+            <td align="right">1,189</td>
+        </tr>
+
+        <tr>
+            <td align="left">Verses</td>
+
+            <td align="right">23,814</td>
+
+            <td>&nbsp;</td>
+
+            <td align="left">Verses</td>
+
+            <td align="right">7,959</td>
+
+            <td align="right">81,178</td>
+        </tr>
+
+        <tr>
+            <td align="left">Words</td>
+
+            <td align="right">692,489</td>
+
+            <td>&nbsp;</td>
+
+            <td align="left">Words</td>
+
+            <td align="right">281,258</td>
+
+            <td align="right">773,697</td>
+        </tr>
+
+        <tr>
+            <td align="left">Letters</td>
+
+            <td align="right">2,728,100</td>
+
+            <td>&nbsp;</td>
+
+            <td align="left">Letters</td>
+
+            <td align="right">838,880</td>
+
+            <td align="right">3,566,480</td>
+        </tr>
+    </table>
+
+    <p>Apocrypha&mdash;chapters, 183; verses, 6,081; words,
+    152,185.</p>
+
+    <p>The middle chapter and the least in the Bible is Psalm
+    cxvii.</p>
+
+    <p>The middle verse is the 8th of Psalm cxviii.</p>
+
+    <p>The middle line is in 16th verse, 4th chapter, 2 Chronicles.
+    The word <i>and</i> occurs in the Old Testament 35,543 times;
+    in the New Testament, 10,684 times.</p>
+
+    <p>The word <i>Jehovah</i> occurs 6,855 times.</p>
+
+    <h4>OLD TESTAMENT.</h4>
+
+    <p>The middle book is Proverbs.</p>
+
+    <p>The middle chapter is Job xxix.</p>
+
+    <p>The middle verse would be in the 2d of Chronicles, 20th
+    chapter, between the 17th and 18th verses.</p>
+
+    <p>The least verse is the 1st of Chronicles, 1st chapter, and
+    1st verse.</p>
+
+    <h4>NEW TESTAMENT.</h4>
+
+    <p>The middle book is 2 Thessalonians.</p>
+
+    <p>The middle chapter is between the 13th and 14th of
+    Romans.</p>
+
+    <p>The middle verse is the 17th of Acts xvii.</p>
+
+    <p>The shortest verse is the 35th of John xi.</p>
+
+    <p>The 21st verse of the 7th chapter of Ezra contains all the
+    letters of the alphabet.</p>
+
+    <p>The 19th chapter of 2 Kings, and the 37th of Isaiah, are
+    alike.</p>
+
+    <p>It is stated that the above calculation took three years to
+    complete.</p>
+
+    <h3>REMARKABLE INSCRIPTION.</h3>
+
+    <p>The following singular inscription is to be seen carved on a
+    tomb situated at the entrance of the church of San Salvador, in
+    the city of Oviedo. The explanation is that the tomb was
+    erected by a king named Silo, and the inscription is so written
+    that it can be read 270 ways by beginning with the large S in
+    the center. The words are Latin, "Silo princeps fecit."</p>
+
+    <center>
+        <pre>
+T  I  C  E  F  S  P  E  C  N  C  E  P  S  F  E  C  I  T
+
+I  C  E  F  S  P  E  C  N  I  N  C  E  P  S  F  E  C  I
+
+C  E  F  S  P  E  C  N  I  R  I  N  C  E  P  S  F  E  C
+
+E  F  S  P  E  C  N  I  R  P  R  I  N  C  E  P  S  F  E
+
+F  S  P  E  C  N  I  R  P  O  P  R  I  N  C  E  P  S  F
+
+S  P  E  C  N  I  R  P  O  L  O  P  R  I  N  C  E  P  S
+
+P  C  C  N  I  R  P  O  L  I  L  O  P  R  I  N  C  E  P
+
+E  E  N  I  R  P  O  L  I  S  I  L  O  P  R  I  N  C  E
+
+P  E  C  N  I  R  P  O  L  I  L  O  P  R  I  N  C  E  P
+
+S  P  E  C  N  I  R  P  O  L  O  P  R  I  N  C  E  P  S
+
+F  S  P  E  C  N  I  R  P  O  P  R  I  N  C  E  P  S  F
+
+E  F  S  P  E  C  N  I  R  P  R  I  N  C  E  P  S  F  E
+
+C  E  F  S  P  E  C  N  I  R  I  N  C  E  P  S  P  E  C
+
+I  C  E  F  S  P  E  C  N  I  N  C  E  P  S  F  E  C  I
+
+T  I  C  E  F  S  P  E  C  N  C  E  P  S  F  E  C  I  T
+        </pre>
+    </center><br />
+
+    <p>Besides this singular inscription, the letters H. S. E. S.
+    S. T. T. L. are also carved on the tomb, but of these no
+    explanation is given. Silo, Prince of Oviedo, or King of the
+    Asturias, succeeded Aurelius in 774, and died in 785. He was,
+    therefore, a contemporary of Charlemagne. No doubt the above
+    inscription was the composition of some ingenious and learned
+    Spanish monk.</p>
+
+    <h3>CURIOUS CALCULATIONS.</h3>
+
+    <h4>CONSUMPTION OF AIR IN ACTIVITY AND REPOSE.</h4>
+
+    <p>Dr. Radclyffe Hall makes the following interesting statement
+    with regard to the amount of air we consume in repose, and at
+    different degrees of activity: When still, we use 500 cubic
+    inches of air in a minute; if we walk at the rate of one mile
+    an hour, we use 800; two miles, 1,000; three miles an hour,
+    1,600; four miles an hour, 2,300. If we run at six miles an
+    hour, we use 3,000 cubic inches; trotting a horse, 1,750;
+    cantering, 1,500.</p>
+
+    <h4>THE VALUE OF LABOR.</h4>
+
+    <p>Cast iron of the value of &pound;1 sterling is worth,
+    converted into ordinary machinery, &pound;4; in larger
+    ornamented work, &pound;45; in buckles and similar kinds of
+    fancy work, &pound;600; in neck chains, &pound;1,300. Bar iron
+    of the value of &pound;1 sterling is worth, in the form of
+    knives, &pound;36; needles, &pound;70; penknife blades,
+    &pound;950; polished <ins class="correction"
+    title="Transcriber's Note: The original text reads 'bottons'.">
+    buttons</ins> and buckles, &pound;890; balance
+    springs of watches, &pound;5,000.</p>
+
+    <h4>INTEREST OF MONEY.</h4>
+
+    <p>Dr. Price, in the second edition of his "Observations on
+    Reversionary Payments," says: "It is well known to what
+    prodigious sums money improved for some time at compound
+    interest will increase. A penny so improved from our Saviour's
+    birth, as to double itself every fourteen years&mdash;or, what
+    is nearly the same, put out at five per cent. compound interest
+    at our Saviour's birth&mdash;would by this time have increased
+    to more money than could be contained in 150 millions of
+    globes, each equal to the earth in magnitude, and all solid
+    gold. A shilling, put out at six per cent. compound interest
+    would, in the same time, have increased to a greater sum in
+    gold than the whole solar system could hold, supposing it a
+    sphere equal in diameter to the diameter of Saturn's orbit. And
+    the earth is to such a sphere as half a square foot, or a
+    quarto page, to the whole surface of the earth."</p>
+
+    <h3>WONDERS OF SCIENCE.</h3>
+
+    <p>A grain of gold has been found by Muncke to admit of being
+    divided into <i>ninety-fire thousand millions of visible
+    parts</i>; that is, by the aid of a microscope magnifying one
+    thousand times. A sovereign is thus capable of division into
+    ten millions of millions of visible particles, being ten
+    thousand times as many such particles as there are men, women
+    and children in all the world.</p>
+
+    <p><b>SPONTANEOUS COMBUSTION</b>.&mdash;Liebig, in his
+    "Familiar Letters on Chemistry," has proved the unsoundness of
+    spontaneous combustion. Yet Dr. Lindley gives nineteen
+    instances of something akin, or the rapid ignition of the human
+    body by contact with flame as a consequence of the saturation
+    of its tissues by alcohol.</p>
+
+    <p><b>VIBRATIONS OF THE AIR</b>.&mdash;If a person stand
+    beneath a railway girder-bridge with an open umbrella over his
+    head, when a train is passing, the vibration of the air will be
+    distinctly felt in the hand which grasps the umbrella, because
+    the outspread surface collects and concentrates the waves into
+    the focus of the handle.</p>
+
+    <p><b>THE EARTH'S CENTER</b>.&mdash;All bodies weigh less the
+    further removed they are from the center of the earth. A block
+    of stone weighing 700 pounds upon the sea-shore, will weigh
+    only 699 pounds if carried up a mountain three miles high. A
+    pendulum oscillates more quickly at the poles than at the
+    equator, because the earth is flatter by twenty-six miles at
+    the poles&mdash;that is, the "bob" of the pendulum is that much
+    nearer the earth's center, and therefore heavier, and so swings
+    more quickly.</p>
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of Burroughs' Encyclopaedia of Astounding
+Facts and Useful Information, 1889, by Barkham Burroughs
+
+*** END OF THIS PROJECT GUTENBERG EBOOK BURROUGHS' ENCYCLOPAEDIA ***
+
+***** This file should be named 14091-h.htm or 14091-h.zip *****
+This and all associated files of various formats will be found in:
+        https://www.gutenberg.org/1/4/0/9/14091/
+
+Produced by Alicia Williams and the Online Distributed Proofreading Team.
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+https://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere 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 www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, is critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at https://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+https://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at https://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit https://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including including checks, online payments and credit card
+donations.  To donate, please visit: https://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart was the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     https://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
+
+
+</pre>
+
+</body>
+</html>
diff --git a/old/14091-h/images/ill001.jpg b/old/14091-h/images/ill001.jpg
new file mode 100644
index 0000000..1fe07a3
--- /dev/null
+++ b/old/14091-h/images/ill001.jpg
diff --git a/old/14091-h/images/ill002.jpg b/old/14091-h/images/ill002.jpg
new file mode 100644
index 0000000..22989b8
--- /dev/null
+++ b/old/14091-h/images/ill002.jpg
diff --git a/old/14091-h/images/ill003.png b/old/14091-h/images/ill003.png
new file mode 100644
index 0000000..24d3ce3
--- /dev/null
+++ b/old/14091-h/images/ill003.png
diff --git a/old/14091-h/images/ill004.jpg b/old/14091-h/images/ill004.jpg
new file mode 100644
index 0000000..f6adadf
--- /dev/null
+++ b/old/14091-h/images/ill004.jpg
diff --git a/old/14091-h/images/ill005.jpg b/old/14091-h/images/ill005.jpg
new file mode 100644
index 0000000..029ae0e
--- /dev/null
+++ b/old/14091-h/images/ill005.jpg
diff --git a/old/14091-h/images/ill006.jpg b/old/14091-h/images/ill006.jpg
new file mode 100644
index 0000000..f6a8acb
--- /dev/null
+++ b/old/14091-h/images/ill006.jpg
diff --git a/old/14091-h/images/ill008.jpg b/old/14091-h/images/ill008.jpg
new file mode 100644
index 0000000..91ae698
--- /dev/null
+++ b/old/14091-h/images/ill008.jpg
diff --git a/old/14091-h/images/ill009.jpg b/old/14091-h/images/ill009.jpg
new file mode 100644
index 0000000..526fec2
--- /dev/null
+++ b/old/14091-h/images/ill009.jpg
diff --git a/old/14091-h/images/ill010.jpg b/old/14091-h/images/ill010.jpg
new file mode 100644
index 0000000..f7d1257
--- /dev/null
+++ b/old/14091-h/images/ill010.jpg
diff --git a/old/14091-h/images/ill011.png b/old/14091-h/images/ill011.png
new file mode 100644
index 0000000..5260350
--- /dev/null
+++ b/old/14091-h/images/ill011.png
diff --git a/old/14091-h/images/ill012.png b/old/14091-h/images/ill012.png
new file mode 100644
index 0000000..be64577
--- /dev/null
+++ b/old/14091-h/images/ill012.png
diff --git a/old/14091-h/images/ill013.png b/old/14091-h/images/ill013.png
new file mode 100644
index 0000000..d44dda8
--- /dev/null
+++ b/old/14091-h/images/ill013.png
diff --git a/old/14091-h/images/ill014.jpg b/old/14091-h/images/ill014.jpg
new file mode 100644
index 0000000..d14ee2a
--- /dev/null
+++ b/old/14091-h/images/ill014.jpg
diff --git a/old/14091-h/images/ill015.png b/old/14091-h/images/ill015.png
new file mode 100644
index 0000000..aacc455
--- /dev/null
+++ b/old/14091-h/images/ill015.png
diff --git a/old/14091-h/images/ill016.jpg b/old/14091-h/images/ill016.jpg
new file mode 100644
index 0000000..cb0f645
--- /dev/null
+++ b/old/14091-h/images/ill016.jpg
diff --git a/old/14091-h/images/ill017.png b/old/14091-h/images/ill017.png
new file mode 100644
index 0000000..886da9c
--- /dev/null
+++ b/old/14091-h/images/ill017.png
diff --git a/old/14091-h/images/ill018.jpg b/old/14091-h/images/ill018.jpg
new file mode 100644
index 0000000..8cd9310
--- /dev/null
+++ b/old/14091-h/images/ill018.jpg
diff --git a/old/14091-h/images/ill019.png b/old/14091-h/images/ill019.png
new file mode 100644
index 0000000..966f498
--- /dev/null
+++ b/old/14091-h/images/ill019.png
diff --git a/old/14091-h/images/ill020.jpg b/old/14091-h/images/ill020.jpg
new file mode 100644
index 0000000..f424cee
--- /dev/null
+++ b/old/14091-h/images/ill020.jpg
diff --git a/old/14091-h/images/ill021.jpg b/old/14091-h/images/ill021.jpg
new file mode 100644
index 0000000..946477a
--- /dev/null
+++ b/old/14091-h/images/ill021.jpg
diff --git a/old/14091-h/images/ill022.jpg b/old/14091-h/images/ill022.jpg
new file mode 100644
index 0000000..c3404d0
--- /dev/null
+++ b/old/14091-h/images/ill022.jpg
diff --git a/old/14091-h/images/ill023.jpg b/old/14091-h/images/ill023.jpg
new file mode 100644
index 0000000..ea725b3
--- /dev/null
+++ b/old/14091-h/images/ill023.jpg
diff --git a/old/14091-h/images/ill024.jpg b/old/14091-h/images/ill024.jpg
new file mode 100644
index 0000000..e63acba
--- /dev/null
+++ b/old/14091-h/images/ill024.jpg
diff --git a/old/14091-h/images/ill025.jpg b/old/14091-h/images/ill025.jpg
new file mode 100644
index 0000000..c76a9dc
--- /dev/null
+++ b/old/14091-h/images/ill025.jpg
diff --git a/old/14091-h/images/ill026.jpg b/old/14091-h/images/ill026.jpg
new file mode 100644
index 0000000..474fc4b
--- /dev/null
+++ b/old/14091-h/images/ill026.jpg
diff --git a/old/14091-h/images/ill027.jpg b/old/14091-h/images/ill027.jpg
new file mode 100644
index 0000000..4467612
--- /dev/null
+++ b/old/14091-h/images/ill027.jpg
diff --git a/old/14091-h/images/ill028.jpg b/old/14091-h/images/ill028.jpg
new file mode 100644
index 0000000..670baf1
--- /dev/null
+++ b/old/14091-h/images/ill028.jpg
diff --git a/old/14091-h/images/ill029.jpg b/old/14091-h/images/ill029.jpg
new file mode 100644
index 0000000..bfc077a
--- /dev/null
+++ b/old/14091-h/images/ill029.jpg
diff --git a/old/14091-h/images/ill030.jpg b/old/14091-h/images/ill030.jpg
new file mode 100644
index 0000000..f7a0365
--- /dev/null
+++ b/old/14091-h/images/ill030.jpg
diff --git a/old/14091-h/images/ill031.jpg b/old/14091-h/images/ill031.jpg
new file mode 100644
index 0000000..b0b5610
--- /dev/null
+++ b/old/14091-h/images/ill031.jpg
diff --git a/old/14091-h/images/ill032.jpg b/old/14091-h/images/ill032.jpg
new file mode 100644
index 0000000..5d5c0ad
--- /dev/null
+++ b/old/14091-h/images/ill032.jpg
diff --git a/old/14091-h/images/ill033.jpg b/old/14091-h/images/ill033.jpg
new file mode 100644
index 0000000..4e6a983
--- /dev/null
+++ b/old/14091-h/images/ill033.jpg
diff --git a/old/14091-h/images/ill034.jpg b/old/14091-h/images/ill034.jpg
new file mode 100644
index 0000000..e5040aa
--- /dev/null
+++ b/old/14091-h/images/ill034.jpg
diff --git a/old/14091-h/images/ill035.jpg b/old/14091-h/images/ill035.jpg
new file mode 100644
index 0000000..301e9dc
--- /dev/null
+++ b/old/14091-h/images/ill035.jpg
diff --git a/old/14091-h/images/ill036.jpg b/old/14091-h/images/ill036.jpg
new file mode 100644
index 0000000..e8b07b9
--- /dev/null
+++ b/old/14091-h/images/ill036.jpg
diff --git a/old/14091-h/images/ill037.jpg b/old/14091-h/images/ill037.jpg
new file mode 100644
index 0000000..0a380cb
--- /dev/null
+++ b/old/14091-h/images/ill037.jpg
diff --git a/old/14091-h/images/ill038.jpg b/old/14091-h/images/ill038.jpg
new file mode 100644
index 0000000..6eecf6d
--- /dev/null
+++ b/old/14091-h/images/ill038.jpg
diff --git a/old/14091-h/images/ill039.png b/old/14091-h/images/ill039.png
new file mode 100644
index 0000000..f5ce9c2
--- /dev/null
+++ b/old/14091-h/images/ill039.png
diff --git a/old/14091-h/images/ill040.jpg b/old/14091-h/images/ill040.jpg
new file mode 100644
index 0000000..dc47afd
--- /dev/null
+++ b/old/14091-h/images/ill040.jpg
diff --git a/old/14091-h/images/ill041.jpg b/old/14091-h/images/ill041.jpg
new file mode 100644
index 0000000..3d28ea0
--- /dev/null
+++ b/old/14091-h/images/ill041.jpg
diff --git a/old/14091-h/images/ill042.jpg b/old/14091-h/images/ill042.jpg
new file mode 100644
index 0000000..4854ecb
--- /dev/null
+++ b/old/14091-h/images/ill042.jpg
diff --git a/old/14091-h/images/ill043.jpg b/old/14091-h/images/ill043.jpg
new file mode 100644
index 0000000..7865c00
--- /dev/null
+++ b/old/14091-h/images/ill043.jpg
diff --git a/old/14091-h/images/ill044.jpg b/old/14091-h/images/ill044.jpg
new file mode 100644
index 0000000..04686a4
--- /dev/null
+++ b/old/14091-h/images/ill044.jpg
diff --git a/old/14091-h/images/ill045.jpg b/old/14091-h/images/ill045.jpg
new file mode 100644
index 0000000..0f8851c
--- /dev/null
+++ b/old/14091-h/images/ill045.jpg
diff --git a/old/14091-h/images/ill046.jpg b/old/14091-h/images/ill046.jpg
new file mode 100644
index 0000000..de5119a
--- /dev/null
+++ b/old/14091-h/images/ill046.jpg
diff --git a/old/14091-h/images/ill047.jpg b/old/14091-h/images/ill047.jpg
new file mode 100644
index 0000000..baa5b5e
--- /dev/null
+++ b/old/14091-h/images/ill047.jpg
diff --git a/old/14091-h/images/ill048.jpg b/old/14091-h/images/ill048.jpg
new file mode 100644
index 0000000..b8a36b7
--- /dev/null
+++ b/old/14091-h/images/ill048.jpg
diff --git a/old/14091-h/images/ill049-1.jpg b/old/14091-h/images/ill049-1.jpg
new file mode 100644
index 0000000..4ea3101
--- /dev/null
+++ b/old/14091-h/images/ill049-1.jpg
diff --git a/old/14091-h/images/ill049.jpg b/old/14091-h/images/ill049.jpg
new file mode 100644
index 0000000..e58cf97
--- /dev/null
+++ b/old/14091-h/images/ill049.jpg
diff --git a/old/14091-h/images/ill050.jpg b/old/14091-h/images/ill050.jpg
new file mode 100644
index 0000000..e5626b7
--- /dev/null
+++ b/old/14091-h/images/ill050.jpg
diff --git a/old/14091-h/images/ill051.jpg b/old/14091-h/images/ill051.jpg
new file mode 100644
index 0000000..23d1920
--- /dev/null
+++ b/old/14091-h/images/ill051.jpg
diff --git a/old/14091-h/images/ill052.jpg b/old/14091-h/images/ill052.jpg
new file mode 100644
index 0000000..a188270
--- /dev/null
+++ b/old/14091-h/images/ill052.jpg
diff --git a/old/14091-h/images/ill053.jpg b/old/14091-h/images/ill053.jpg
new file mode 100644
index 0000000..eaf4fbd
--- /dev/null
+++ b/old/14091-h/images/ill053.jpg
diff --git a/old/14091-h/images/ill054.jpg b/old/14091-h/images/ill054.jpg
new file mode 100644
index 0000000..4ad4f7b
--- /dev/null
+++ b/old/14091-h/images/ill054.jpg
diff --git a/old/14091-h/images/ill055.jpg b/old/14091-h/images/ill055.jpg
new file mode 100644
index 0000000..a6d2ed9
--- /dev/null
+++ b/old/14091-h/images/ill055.jpg
diff --git a/old/14091-h/images/ill056.jpg b/old/14091-h/images/ill056.jpg
new file mode 100644
index 0000000..a134688
--- /dev/null
+++ b/old/14091-h/images/ill056.jpg
diff --git a/old/14091-h/images/ill057.jpg b/old/14091-h/images/ill057.jpg
new file mode 100644
index 0000000..24099d6
--- /dev/null
+++ b/old/14091-h/images/ill057.jpg
diff --git a/old/14091-h/images/ill058.png b/old/14091-h/images/ill058.png
new file mode 100644
index 0000000..695e982
--- /dev/null
+++ b/old/14091-h/images/ill058.png
diff --git a/old/14091-h/images/ill059.jpg b/old/14091-h/images/ill059.jpg
new file mode 100644
index 0000000..e12d8b8
--- /dev/null
+++ b/old/14091-h/images/ill059.jpg
diff --git a/old/14091-h/images/ill060.jpg b/old/14091-h/images/ill060.jpg
new file mode 100644
index 0000000..c9becc4
--- /dev/null
+++ b/old/14091-h/images/ill060.jpg
diff --git a/old/14091-h/images/ill061.jpg b/old/14091-h/images/ill061.jpg
new file mode 100644
index 0000000..ceaebca
--- /dev/null
+++ b/old/14091-h/images/ill061.jpg
diff --git a/old/14091-h/images/ill063.jpg b/old/14091-h/images/ill063.jpg
new file mode 100644
index 0000000..67a16c9
--- /dev/null
+++ b/old/14091-h/images/ill063.jpg
diff --git a/old/14091-h/images/ill064.png b/old/14091-h/images/ill064.png
new file mode 100644
index 0000000..0c8ed83
--- /dev/null
+++ b/old/14091-h/images/ill064.png
diff --git a/old/14091-h/images/ill065.jpg b/old/14091-h/images/ill065.jpg
new file mode 100644
index 0000000..7946d5a
--- /dev/null
+++ b/old/14091-h/images/ill065.jpg
diff --git a/old/14091-h/images/ill066.jpg b/old/14091-h/images/ill066.jpg
new file mode 100644
index 0000000..0e4116d
--- /dev/null
+++ b/old/14091-h/images/ill066.jpg
diff --git a/old/14091-h/images/ill067.jpg b/old/14091-h/images/ill067.jpg
new file mode 100644
index 0000000..3e4c737
--- /dev/null
+++ b/old/14091-h/images/ill067.jpg
diff --git a/old/14091-h/images/ill068.jpg b/old/14091-h/images/ill068.jpg
new file mode 100644
index 0000000..ae0fa1a
--- /dev/null
+++ b/old/14091-h/images/ill068.jpg
diff --git a/old/14091-h/images/ill069.jpg b/old/14091-h/images/ill069.jpg
new file mode 100644
index 0000000..77b1617
--- /dev/null
+++ b/old/14091-h/images/ill069.jpg
diff --git a/old/14091-h/images/ill070.jpg b/old/14091-h/images/ill070.jpg
new file mode 100644
index 0000000..cbc2996
--- /dev/null
+++ b/old/14091-h/images/ill070.jpg
diff --git a/old/14091-h/images/ill071.png b/old/14091-h/images/ill071.png
new file mode 100644
index 0000000..11a0246
--- /dev/null
+++ b/old/14091-h/images/ill071.png
diff --git a/old/14091-h/images/ill072.jpg b/old/14091-h/images/ill072.jpg
new file mode 100644
index 0000000..6094e01
--- /dev/null
+++ b/old/14091-h/images/ill072.jpg
diff --git a/old/14091-h/images/ill073.jpg b/old/14091-h/images/ill073.jpg
new file mode 100644
index 0000000..969a427
--- /dev/null
+++ b/old/14091-h/images/ill073.jpg
diff --git a/old/14091-h/images/ill074.jpg b/old/14091-h/images/ill074.jpg
new file mode 100644
index 0000000..fc7d98d
--- /dev/null
+++ b/old/14091-h/images/ill074.jpg
diff --git a/old/14091-h/images/ill075.jpg b/old/14091-h/images/ill075.jpg
new file mode 100644
index 0000000..1cc3df6
--- /dev/null
+++ b/old/14091-h/images/ill075.jpg
diff --git a/old/14091-h/images/ill076.jpg b/old/14091-h/images/ill076.jpg
new file mode 100644
index 0000000..39d19bb
--- /dev/null
+++ b/old/14091-h/images/ill076.jpg
diff --git a/old/14091-h/images/ill077.jpg b/old/14091-h/images/ill077.jpg
new file mode 100644
index 0000000..885c528
--- /dev/null
+++ b/old/14091-h/images/ill077.jpg
diff --git a/old/14091-h/images/ill078.jpg b/old/14091-h/images/ill078.jpg
new file mode 100644
index 0000000..9f18ca5
--- /dev/null
+++ b/old/14091-h/images/ill078.jpg
diff --git a/old/14091-h/images/ill079.jpg b/old/14091-h/images/ill079.jpg
new file mode 100644
index 0000000..a3a0240
--- /dev/null
+++ b/old/14091-h/images/ill079.jpg
diff --git a/old/14091-h/images/ill080.jpg b/old/14091-h/images/ill080.jpg
new file mode 100644
index 0000000..3938a8d
--- /dev/null
+++ b/old/14091-h/images/ill080.jpg
diff --git a/old/14091-h/images/ill081.jpg b/old/14091-h/images/ill081.jpg
new file mode 100644
index 0000000..9f341f0
--- /dev/null
+++ b/old/14091-h/images/ill081.jpg
diff --git a/old/14091-h/images/ill082.jpg b/old/14091-h/images/ill082.jpg
new file mode 100644
index 0000000..2ef2364
--- /dev/null
+++ b/old/14091-h/images/ill082.jpg
diff --git a/old/14091-h/images/ill083.jpg b/old/14091-h/images/ill083.jpg
new file mode 100644
index 0000000..d2e74a8
--- /dev/null
+++ b/old/14091-h/images/ill083.jpg
diff --git a/old/14091-h/images/ill084.jpg b/old/14091-h/images/ill084.jpg
new file mode 100644
index 0000000..e7219b9
--- /dev/null
+++ b/old/14091-h/images/ill084.jpg
diff --git a/old/14091-h/images/ill085.jpg b/old/14091-h/images/ill085.jpg
new file mode 100644
index 0000000..a8b892b
--- /dev/null
+++ b/old/14091-h/images/ill085.jpg
diff --git a/old/14091-h/images/ill086.jpg b/old/14091-h/images/ill086.jpg
new file mode 100644
index 0000000..07f4b54
--- /dev/null
+++ b/old/14091-h/images/ill086.jpg
diff --git a/old/14091-h/images/ill087.jpg b/old/14091-h/images/ill087.jpg
new file mode 100644
index 0000000..b8d6688
--- /dev/null
+++ b/old/14091-h/images/ill087.jpg
diff --git a/old/14091-h/images/ill088.jpg b/old/14091-h/images/ill088.jpg
new file mode 100644
index 0000000..49c13ca
--- /dev/null
+++ b/old/14091-h/images/ill088.jpg
diff --git a/old/14091-h/images/ill089.jpg b/old/14091-h/images/ill089.jpg
new file mode 100644
index 0000000..22292cb
--- /dev/null
+++ b/old/14091-h/images/ill089.jpg
diff --git a/old/14091-h/images/ill090.jpg b/old/14091-h/images/ill090.jpg
new file mode 100644
index 0000000..94499dd
--- /dev/null
+++ b/old/14091-h/images/ill090.jpg
diff --git a/old/14091-h/images/ill092.jpg b/old/14091-h/images/ill092.jpg
new file mode 100644
index 0000000..6ca4d09
--- /dev/null
+++ b/old/14091-h/images/ill092.jpg
diff --git a/old/14091.txt b/old/14091.txt
new file mode 100644
index 0000000..2895471
--- /dev/null
+++ b/old/14091.txt
@@ -0,0 +1,17702 @@
+The Project Gutenberg EBook of Burroughs' Encyclopaedia of Astounding
+Facts and Useful Information, 1889, by Barkham Burroughs
+
+This eBook is for the use of anyone anywhere 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 www.gutenberg.org
+
+
+Title: Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889
+
+Author: Barkham Burroughs
+
+Release Date: November 19, 2004 [EBook #14091]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK BURROUGHS' ENCYCLOPAEDIA ***
+
+
+
+
+Produced by Alicia Williams and the Online Distributed Proofreading Team.
+
+
+
+
+BARKHAM
+
+BURROUGHS' ENCYCLOPAEDIA
+
+OF
+
+ASTOUNDING FACTS
+
+AND
+
+USEFUL INFORMATION
+
+1889
+
+
+
+
+For Melba Conner
+
+
+
+
+Universal Assistant and Treasure-House of Information to be Consulted
+on Every Question That Arises in Everyday Life by Young and Old Alike!
+
+Including: 521 Recipes * 236 Remedies * 150 Themes for Debate * How to
+Be Handsome * Mother Shipton's Prophesy * The Cure for Baldness * How
+to Distinguish Death * PLUS 20,000 Things Worth Knowing, and Much Much
+More.
+
+[Illustration: THE HIGHEST BUILDINGS IN THE WORLD.
+
+1. An imaginary tower, 1000 feet high. 2. Cathedral at Cologne, 501
+feet. 3. Pyramid of Cheops, 480 feet. 4. Strasbourg Cathedral, 468
+feet. 5. St. Peter's, Rome, 457 feet. 6. Pyramid of Cephren, 454 feet.
+7. St. Paul's, London, 365 feet. 8. Capitol at Washington, 287 feet.
+9. Trinity Church, N.Y., 286 feet. 10. Bunker Hill Monument, 221 feet.
+11. St. Marks, Philadelphia, 150 feet.]
+
+
+
+CONTENTS
+
+      HOW POOR BOYS BECOME SUCCESSFUL MEN, 6
+
+      THE ART OF PENMANSHIP, 7
+
+      ORNAMENTAL PENMANSHIP, 18
+
+      HOW TO WRITE A BUSINESS LETTER, 19
+
+      ELEMENTS OF SUCCESS IN BUSINESS, 28
+
+      DETECTING COUNTERFEIT MONEY, 32
+
+      HOW TO ADVERTISE, 37
+
+      HOW TO BE HANDSOME, 39
+
+      MULTUM IN PARVO. (110 MISCELLANEOUS ITEMS), 41
+
+      HOUSEHOLD RECIPES, 71
+
+      HOW TO DESTROY HOUSEHOLD PESTS, 73
+
+      ACCIDENTS AND INJURIES (236 ITEMS), 75
+
+      THE FAMILY PHYSICIAN, 83
+
+      LANGUAGE OF FLOWERS, 93
+
+      MASTERPIECES OF ELOQUENCE, 94
+
+      SUNDRY BRIEF ITEMS OF INTEREST, 95
+
+      PHYSICIAN'S DIGESTION TABLE, 95
+
+      THEMES FOR DEBATE (150), 95
+
+      COOKERY RECIPES (521), 98
+
+          HOW TO COOK FISH, 106
+
+          HOW TO CHOOSE AND COOK GAME, 108
+
+          HOW TO MAKE ICE CREAMS, WATER ICES AND JELLIES, 109
+
+          HOW TO SELECT AND COOK MEATS, 111
+
+          HOW TO MAKE PIES, 113
+
+          HOW TO MAKE PRESERVES, 114
+
+          HOW TO BOIL, BAKE AND STEAM PUDDINGS, 116
+
+          HOW TO PUT UP PICKLES AND MAKE CATSUPS, 119
+
+          HOW TO ROAST, BROIL OR BOIL POULTRY, 121
+
+          SAUCES FOR MEATS AND FISH, 121
+
+          HOW TO MAKE SOUPS AND BROTH, 123
+
+          HOW TO COOK VEGETABLES, 125
+
+      HOW TO CALCULATE, 128
+
+      20,000 THINGS WORTH KNOWING (20,000 ITEMS), 130
+
+
+       *       *       *       *       *
+
+[Illustration: How Poor Boys Become Successful Men]
+
+HOW POOR BOYS BECOME SUCCESSFUL MEN.
+
+
+You want some good advice. Rise early. Be abstemious. Be frugal.
+Attend to your own business and never trust it to another. Be not
+afraid to work, and diligently, too, with your own hands. Treat every
+one with civility and respect. Good manners insure success. Accomplish
+what you undertake. Decide, then persevere. Diligence and industry
+overcome all difficulties. Never be mean--rather give than take the
+odd shilling. Never postpone till to-morrow what can be done to-day.
+Never anticipate wealth from any source but labor. Honesty is not only
+the best policy, but the only policy. Commence at the first round and
+keep climbing. Make your word as good as your bond. Seek knowledge to
+plan, enterprise to execute, honesty to govern all. Never overtrade.
+Never give too large credit. Time is money. Reckon the hours of
+the day as so many dollars, the minutes as so many cents. Make few
+promises. Keep your secrets. Live within your income. Sobriety above
+all things. Luck is a word that does not apply to a successful
+man. Not too much caution--slow but sure is the thing. The highest
+monuments are built piece by piece. Step by step we mount the
+pyramids. Be bold--be resolute when the clouds gather, difficulties
+are surmounted by opposition. Self-confidence, self-reliance is your
+capital. Your conscience the best monitor. Never be over-sanguine,
+but do not underrate your own abilities. Don't be discouraged.
+[Transcriber's Note: The original text reads 'Ninty=nine'] Ninety-nine
+may say no, the [Transcriber's Note: The original text reads
+'hundreth'] hundredth, yes: take off your coat: roll up your
+sleeves, don't be afraid of manual labor! America is large enough for
+all--strike out for the west. The best letter of introduction is your
+own energy. Lean on yourself when you walk. Keep good company. Keep
+out of politics unless you are sure to win--you are never sure to
+win, so look out.
+
+
+       *       *       *       *       *
+
+THE ART OF PENMANSHIP
+
+_How to Become a Handsome Writer._
+
+
+The subject of the importance of good writing is as broad as its
+use. Reaching out in every direction, and pervading every corner of
+civilized society, from the humblest up to the highest employments,
+it is a servant of man, second only in importance to that of speech
+itself. In the world of business its value is seen, from the simplest
+record or memorandum, up to the parchment which conveys a kingdom.
+Without it, the wheels of commerce could not move a single hour. At
+night it has recorded the transactions of the Bank of England during
+the day; of London; of the whole world.
+
+Through the art of writing, the deeds of men live after them, and
+we may surround ourselves with the companionship of philosophers,
+scientists, historians, discoverers and poets; and their discoveries,
+and reasonings and imaginings become ours. In the amenities of social
+life, through the medium of the pen, heart speaks to heart, though
+ocean rolls between. Thoughts of tenderness and affection live when
+we are gone, and words and deeds of kindness are not preserved by
+monuments alone. What fountains of grief or joy have been opened in
+the hearts of those who have read the records of the pen! The pen
+has recorded the rapturous emotions of love reciprocated. The pen has
+written the message of sadness which has covered life's pilgrimage
+with gloom. The pen has traced the record of noble and useful lives,
+spent in humanity's cause. The songs of the poet, the beautiful tints
+of his imagination, the flights of the orator in the realms of fancy,
+and the facts of history, would all perish as the dew of morning,
+without this noble art of writing.
+
+As a means of livelihood, there is perhaps no other department of
+education which affords such universal and profitable employment, as
+writing. From the mere copyist, up to the practical accountant, and
+onward into that department of penmanship designated as a fine art,
+the remuneration is always very ample, considering the time and effort
+required in its acquisition.
+
+Teachers, editors, farmers, doctors and all persons should possess a
+practical and substantial knowledge of writing, and should be ready
+with the pen. Business men must of course be ready writers, and hence,
+in a treatise on business, designed for the education and advancement
+of the youth of the country, it seems eminently fitting to first make
+the way clear to a plain, practical handwriting. Neatness and accuracy
+should characterize the hand-writing of every one. Botch-work and
+bungling are inexcusable, as well in writing as in the transaction
+of business. No person has a right to cause a tinge of shame to their
+correspondent, by sending a letter addressed in a stupid and awkward
+manner, nor to consume the time of another in deciphering the
+illegible hooks and scrawls of a message. Every one should have the
+ambition to _write_ respectably as well as to _appear_ respectable on
+any occasion.
+
+
+MATERIALS USED IN WRITING.
+
+Having a suitable desk or table, arranged with reference to light, in
+order to learn to write, it is necessary to be provided with proper
+materials. Writing materials abundant and so cheap in these times that
+no excuse is afforded for using an inferior or worthless quality. The
+materials consist of _Pens, Ink_ and _Paper_.
+
+
+PENS.
+
+Steel pens are considered the best. Gold pens have the advantage of
+always producing the same quality of writing, while steel pens, new or
+old, produce finer or courser lines. Notwithstanding this advantage in
+favor of the gold pen, steel pens adhere to the paper, and produce a
+better line. The pen should be adapted to the hand of the writer. Some
+persons require a coarse pen, and some fine. Elastic pens in the hand
+of one writer may produce the best results, while a less flexible pen
+may suit the hand of others best. Pens are manufactured of almost an
+infinite grade and quality, in order to suit the requirements of all.
+About the only rule that can be given in selecting pens, is to write a
+few lines, or a page, with each of the pens on trial, and then compare
+the writing. If it be shaded too heavily, select a less flexible pen,
+if the hair lines are too delicate, select a coarser pen.
+
+
+INK.
+
+Black ink is always preferable. That which is free from sediment and
+flows well, should be selected. Use an inkstand with broad base as
+being less liable to upset. With persons in learning to write it is
+perhaps best to have a quality of ink which is perfectly black when
+put on the paper, in order that they may see the results of their
+labor at once. Business men and accountants prefer a fluid ink,
+however, which, although not black at first, continues to grow black,
+and becomes a very bright and durable black, notwithstanding the
+action of light and heat. Avoid the use of fancy colored inks,
+especially the more gaudy, such as blue, red or green, in writing all
+documents which you desire to command attention and respect.
+
+
+PAPER.
+
+There are almost as many grades of paper to be found in the stationery
+stores, as there are of pens. For practicing penmanship, nothing is
+more suitable than foolscap, which may be easily sewed into book-form,
+with cover of some different color, and thus serves every requirement.
+The paper should have a medium surface, neither rough and coarse, or
+too fine and glazed. Have a few extra sheets beside the writing book,
+for the purpose of practicing the movement exercises and testing the
+pens. Be provided at all times with a large-sized blotter, and when
+writing, keep this under the hand. Do not attempt to write with a
+single sheet of paper on a bare table or desk; there should be many
+sheets of paper underneath, in order to make an elastic surface.
+
+
+STUDY WITH PRACTICE.
+
+Aimless, indifferent, or careless practice, never made a good writer,
+and never will. In order to succeed in this, as in other things, there
+must be will and determination to succeed, and then persevering and
+studious effort. Study the models until their forms are fixed in the
+mind.
+
+[Illustration: Study gives form]
+
+No one can execute that which he does not clearly conceive. The artist
+must first see the picture on the white canvas, before he can paint
+it, and the sculptor must be able to see in the rough and uninviting
+stone, the outlines of the beautiful image which he is to carve. In
+writing, a clear idea of the formation of the different letters,
+and their various proportions, must become familiar by proper study,
+examination and analysis. Study precedes practice. It is, of course,
+not necessary, nor even well, to undertake the mastery of all the
+forms in writing, by study, until some have been executed. It is
+best that each form should, as it is taken up, be first measured and
+analyzed and then practiced at once.
+
+[Illustration: Practice gives grace]
+
+It is the act which crowns the thought. After study, careful and
+earnest practice can hardly fail to make a good writer of any one.
+Some persons secure a good style of penmanship with less labor than
+others, and attain to the elegant, and beautiful formation. But it
+is only fair to presume that no greater diversity of talent exists
+in this direction than in the study of other things. All do not learn
+arithmetic or history with like ease, but no one will assert that all
+who will, may not learn arithmetic or history. And so, all who will
+put forth the proper exertion in study and practice may learn to write
+a good business style, while many of the number will attain to the
+elegant. The conditions of practice in writing are, _Positions of the
+Body, Position of the Hand an Pen, and Movement_.
+
+
+
+
+[Illustration: Position of the Body]
+
+POSITION of the BODY.
+
+
+Sitting squarely fronting the desk, with feet placed firmly on the
+floor, and both arms on the desk, is, as a rule, the best position for
+practice in writing, or correspondence. The right side, may, however,
+be placed to the desk, with the right arm, only, resting thereon, and
+some persons prefer this position. Avoid crossing the feet, sitting
+on the edge of the chair, or assuming any careless attitude. The body
+should be erect, but slightly inclined forward, in order that the eye
+may follow the pen closely. This position will never cause curvature
+of the spine. The body should never be allowed to settle down into a
+cramped and unhealthy position with the face almost on the paper.
+By thus compressing the lungs and the digestive organs they are soon
+injured, and if the stomach lose its tone, the eyesight is impaired,
+there is such a close sympathy between these organs of the body. The
+practice of writing should be, and properly is, a healthful exercise,
+and injurious effects result only from improper positions of the body,
+at variance with good writing as well as good health.
+
+When wearied by sitting and the effort at writing, lay aside paper and
+pen, arise from the chair, and take exercise and rest by walking about
+the room or in the open air. Then come back refreshed, and vigorous,
+for the practice of writing.
+
+In general, the light should fall on the paper from the left side,
+thus enabling a writer to clearly see the ruled lines, and render the
+labor of writing easier and more rapid. If one writes left-handed, of
+course He will sit so as to get his light from the right side, or over
+the right shoulder.
+
+
+SHADING.
+
+As a beautifier of the handwriting, by causing a diversity of light
+and shade among the letters, shading has its value; but in the
+practical handwriting for business purposes, it should, as a rule, be
+classed with flourishing, and left out. Requiring time and effort, to
+bring down the shades on letters, business men, clerks and telegraph
+operators find a uniform and regular style of writing, without shade,
+the best, even though it may not be as artistic.
+
+
+UNIFORMITY.
+
+A most necessary element in all good penmanship is uniformity. In the
+slope of the letters and words which form a written page there must be
+no disagreement. With the letters leaning about in various directions,
+writing is presented in its most ridiculous phase. Uniformity in the
+size of letters, throughout the written page; how greatly it conduces
+to neatness and beauty. All letters resting on the line, and being of
+uniform hight, adds another condition towards good penmanship. This
+essential element of uniformity may be watched and guarded closely and
+cultivated by any learner in his own practice.
+
+
+SLANT OF WRITING.
+
+As said before, it matters not so much what angle of slant is adopted
+in writing, provided it is made uniform, and all letters are required
+to conform exactly to the same slant. Writing which is nearest
+perpendicular is most legible, and hence is preferable for business
+purposes. The printed page of perpendicular type; how legible it is.
+But for ease in execution, writing should slant. It follows then that
+writing should be made as perpendicular as is consistent with ease of
+execution. The slant of writing should not be less than sixty degrees
+from the horizontal.
+
+
+
+
+[Illustration: Position of Body While Standing]
+
+POSITION of the BODY WHILE STANDING.
+
+
+The practical book-keeper finds it advantageous to do his writing
+while standing; in fact, where large books are in use, and entries are
+to be transferred from one to another, the work of the book-keeper
+can hardly be performed otherwise than in a standing position, free to
+move about his office. Cumbrous books necessitate a different position
+at the desk, from that of the correspondent, or the learner. Since
+large books must lie squarely on the desk, the writer, in order to
+have the proper position thereto, must place his left side to the
+desk. The body thus has the same relative position, as if squarely
+fronting the desk with the paper or book placed diagonally. In other
+words, the writer, while engaged in writing in large, heavy books,
+must adjust himself to the position of the books. Should the
+correspondent or bill clerk perform his work while standing, he would
+assume the same as the sitting position--squarely fronting the desk.
+
+
+LEGIBILITY.
+
+Children, in learning to write, are apt to sacrifice all other
+good qualities of beauty, regularity and grace, for the quality of
+legibility, or plainness. With some older persons this legibility is
+considered of very little consequence, and is obscured by all manner
+of meaningless flourishes, in which the writer takes pride. In the
+estimation of the business man, writing is injured by shades and
+flourishes. The demand of this practical time is a plain, regular
+style that can be written rapidly, and read at a glance.
+
+[Illustration]
+
+
+FINISH.
+
+By a careless habit, which many persons allow themselves to fall into,
+they omit to attend to the little things in writing. Good penmanship
+consists in attention to small details, each letter and word correctly
+formed, makes the beautiful page. By inattention to the finish of one
+letter, or part of a letter of a word, oftentimes the word is mistaken
+for another, and the entire meaning changed. Particular attention
+should be devoted to the finish of some of the small letters, such as
+the dotting of the i, or crossing of the t. Blending the lines which
+form a loop, often causes the letter to become a stem, similar to the
+t or d, or an e to become an i. In many of the capital letters, the
+want of attention to the finish of the letter converts it into another
+or destroys its identity, such, for instance, as the small cross on
+the capital F, which, if left off, makes the letter a T. The W often
+becomes an M, or _vice versa_, and the I a J. Mistakes in this regard
+are more the result of carelessness and inattention than anything
+else. By careful practice a person will acquire a settled habit of
+giving a perfection to each letter and word, and then it is no longer
+a task, but is performed naturally and almost involuntarily, while
+the difference in the appearance of the written page, as well as the
+exactness and certainty of the meaning conveyed, may be incalculably
+great.
+
+While practicing penmanship, or while endeavoring to correct a
+careless habit in writing, the mind must be upon the work in hand,
+and not be allowed to wander into fields of thought or imagination;
+by thus confining the attention, any defect or imperfection in the
+formation of letters may be soon mastered or corrected.
+
+
+
+
+[Illustration: Position of the Hand and Pen.]
+
+POSITION OF THE HAND AND PEN
+
+
+The right arm should rest on the muscles just below the elbow, and
+wrist should be elevated so as to move free from paper and desk. Turn
+the hand so that the wrist will be level, or so that the back of
+the hand will face the ceiling. The third and fourth fingers turned
+slightly underneath the hand will form its support, and the pen, these
+fingers and the muscles of the arm near the elbow form the only points
+of rest or contact on desk or paper. The pen should point over the
+shoulder, and should be so held that it may pass the root of the nail
+on the second finger, and about opposite the knuckle of the hand. An
+unnatural or cramped position of the hand, like such a position of the
+body, is opposed to good writing, and after many years of observation
+and study, all teachers concur in the one position above described,
+as being the most natural, easy and graceful for the writer, and as
+affording the most freedom and strength of movement.
+
+Avoid getting the hand in an awkward or tiresome position, rolling it
+over to one side, or drawing the fore finger up into a crooked shape.
+Hold the pen firmly but lightly, not with a grip as if it were about
+to escape from service. Do not say, "I can't" hold the pen correctly.
+Habits are strong, but will may be stronger, and if you hold the pen
+correctly in spite of old habits, for a few lessons, all will then
+be easy, and the pen will take its position at each writing exercise,
+with no effort whatever. Everything being in readiness, and the proper
+position assumed, the writer must now obtain complete control of hand
+and pen, by practice in movement.
+
+[Illustration]
+
+
+RAPIDITY.
+
+One of the essentials of a practical business style of writing must be
+rapidity of execution, in order to be of any avail in the necessities
+and press of a business position. The demand of the merchant is, that
+his clerk shall not only write well, but with rapidity, and the
+volume of letters to be answered, bills to be made out, or items to be
+entered on the books of account, compel the clerk to move the pen
+with dexterity and rapidity, as well as skill. While there is great
+diversity among persons as to the rapidity as well as quality of their
+penmanship, some being naturally more alert and active than others,
+yet by securing the proper position of the hand, arm and body,
+favorable to ease and freedom of execution, then following this with
+careful practice in movement, until all the varied motions necessary
+in writing are thoroughly mastered, the person may, with suitable
+effort, acquire the quality of rapidity in writing, gradually
+increasing the speed until the desired rate is accomplished.
+
+
+BEAUTY.
+
+In the handwriting, as in other things, beauty is largely a matter
+of taste and education. To the man of business, the most beautiful
+handwriting is that which is written with ease, and expresses plainly
+and neatly the thought of the writer. To the professional or artistic
+taste, while such a hand may be regarded as "a good business hand," it
+would not be considered as beautiful, because it conforms to no rule
+as to proportion, shade, and spacing. In the practical art of writing,
+it is not very unfair to measure its beauty largely by its utility.
+
+
+
+
+[Illustration: Movement]
+
+MOVEMENT.
+
+
+Finger movement, or writing by the use of the fingers as the motive
+power, is entirely inadequate to the requirements of business. The
+fingers soon become tired, the hand becomes cramped, the writing shows
+a labored effort, and lacks freedom and ease so essential to good
+business penmanship. In the office or counting-room, where the clerk
+or correspondent must write from morning till night, the finger
+movement of course cannot be used.
+
+What is designated by writing teachers as the Whole Arm, or Free Arm
+Movement, in which the arm is lifted free from the desk and completes
+the letter with a dash or a swoop, is necessary in ornamental
+penmanship and flourishing, but has no place in a practical style of
+business writing. The man of business would hardly stop, in the midst
+of his writing, to raise the arm, and execute an "off-hand capital,"
+while customers are waiting.
+
+But adapted to the practical purposes of business is the _muscular
+movement_, in which the arm moves freely on the muscles below the
+elbow, and in cases of precise writing, or in the more extended
+letters, such as f, is assisted by a slight movement of the fingers.
+The third and fourth fingers may remain stationary on the paper,
+and be moved from time to time, or between words, where careful and
+accurate writing is desired, but in more rapid, free and flowing
+penmanship, the fingers should slide over the paper.
+
+
+MOVEMENT EXERCISES.
+
+Having everything in readiness, the student may begin his practice on
+movement exercises, the object of which is to obtain control of the
+pen and train the muscles. Circular motion, as in the capital O,
+reversed as in the capital W, vertical movement as in f, long s and
+capital J, and the lateral motion as in small letters, must each be
+practiced in order to be able to move the pen in any direction, up,
+down, or sidewise.
+
+The simplest exercise in movement. Try to follow around in the same
+line as nearly as possible. Do not shade.
+
+[Illustration: O O 8]
+
+The same exercise, only with ovals drawn out and and slight shade
+added to each down stroke.
+
+[Illustration: (coils)]
+
+Sides of ovals should be even, forming as nearly a straight line as
+possible. Reverse the movement as in third form.
+
+[Illustration: (coils)]
+
+The following three exercises embrace the essential elements in capital
+letters, and should at first be made large for purposes of movement:
+
+Capital O, down strokes parallel.
+
+[Illustration: O Q O Q O O Q O Q O]
+
+Capital stem. Down stroke a compound curve. Shade low. Finish with a
+dash.
+
+[Illustration: d d d d d d d d d]
+
+Capital loop. Curves parallel. First curve highest.
+
+[Illustration: O O O O (double overlapping loops)]
+
+Having succeeded to some extent with these exercises, the learner may
+next undertake the vertical movement. In order to obtain the lateral
+movement, which enables one to write long words without lifting the
+pen, and move easily and gracefully across the page, exercises like
+the following should be practiced:
+
+Down strokes straight. Even and resting on line.
+
+[Illustration: uuuuuuuuuuu]
+
+In all movement exercises the third and fourth fingers should slide
+on the paper, and the finger movement should be carefully avoided. The
+different movements having been practiced, they may now be combined in
+various forms.
+
+[Illustration: u u u u u n n n n n]
+
+Lateral and rolling movement combined. Vertical movement and rolling
+movement combined.
+
+[Illustration: t t t]
+
+Do not shade the circles. Lines should be parallel.
+
+Movement exercises may be multiplied almost indefinitely by studying
+the forms used in writing and their combinations. Repeating many of
+the small letters, such as m, u, e, r, s, a, d, h and c, also capitals
+D, J, P, etc., forms an excellent exercise for the learner.
+
+
+PRINCIPLES IN WRITING.
+
+In order to enable the learner to examine, analyze and criticise
+his writing, the following principles are given as his standards of
+measurements and form. By combining them in various ways the essential
+part of all letters in the alphabet may be formed.
+
+[Illustration: (eight common strokes)]
+
+The principles must be first carefully studied, and separated into the
+primary lines which compose them and the form of each principle well
+understood. The student may then form a scale like the one following, by
+dividing the distance between the blue lines on the paper into four
+equal spaces, with a lightly ruled line. The letters of the small
+alphabet should then be placed in the scale and the [Transcriber's Note:
+The original text reads 'hight'] height of each letter fixed in the
+mind.
+
+[Illustration: (lowercase cursive alphabet)]
+
+Notice that the contracted letters, or those which occupy only one
+space, as a, m, n, o, s, v, w and e, and that part of d, g, h, q and
+y, found in the first space, are all well rounded and developed.
+These letters and parts of letters, found in the first space, form the
+essential part of all writing, and therefore deserve especial care.
+Also notice that the loop letters, above the line, such as b, f, h, k
+and l, extend two and one-half spaces above the blue line, while
+the loop below the line, such as g, f, j, q, y and z, extend one and
+one-half spaces below the blue line, thus two and one-half and one and
+one-half making the four spaces of the scale, and the upper loops on
+one line will just meet the lower loops of the line above, but never
+conflict, to the destruction of neat body writing. Notice the type
+of the printer. The extensions above the shorter letters are quite
+insignificant, and are only used to save the letter from resembling
+some other letter of the alphabet. They never conflict, and how
+legible they are.
+
+[Illustration: The Types. A Resemblance. An Absurdity.]
+
+Besides, to make long loops, requires more time, and more power with
+the pen, while shorter loops are in every way easier to acquire,
+quicker, and better. Telegraph operators, some of whom are among our
+best business penmen, make all extended letters very short, while
+accountants, and business men, favor the style of short loops, well
+developed letters, and small capitals.
+
+Apply the principles. Observe regularity. Muscular movement.
+
+[Illustration: (v and u strokes)]
+
+Down strokes straight. Up strokes curved.
+
+[Illustration: (n and m strokes)]
+
+Principle No. 1. Well formed loop.
+
+[Illustration: (e and c strokes)]
+
+These exercises should be practiced with the muscular movement, until
+they can be made with regularity and ease.
+
+4th principle. Let 3d and 4th fingers slide. Notice the top.
+
+[Illustration: (s and r strokes)]
+
+O closed at top. No retracing.
+
+[Illustration: (o and a strokes)]
+
+Two spaces high. Down stroke straight.
+
+[Illustration: (l and d strokes)]
+
+A rule in writing may be laid down, that all small letters should
+commence on the blue line, and end one space high.
+
+Discover the principles. Avoid retracing.
+
+[Illustration: (g and q strokes)]
+
+Notice form. In w, last part narrow. Make without raising the pen.
+
+[Illustration: (v, w, and x strokes)]
+
+Extend two spaces above the line, and one below.
+
+[Illustration: p p pppppp pump paper prepared pen]
+
+Retracing is an error. The only exception to this is in d, t, p and x,
+where it becomes [Transcriber's Note: The original text reads 'neccessary']
+necessary.
+
+[Illustration: b b b blending blooming k k kick kicking hurt hint hand
+heart head hundred hhh f find fund fame flame flowers fumigate]
+
+Upper loops have their crossing at the hight of one space, while lower
+loops cross at the blue line.
+
+[Illustration: y your youth y j journey joining rejoicing fs effs
+efffs afsure z zone zone zenith zzzzzz tune time tanner drum dime
+tttdddd]
+
+Place the capital letters on the scale, analyze them according to
+principles 6, 7, and 8, and notice their relative proportions.
+
+[Illustration: (uppercase cursive alphabet)]
+
+In order to practice capital letters to advantage, as well as to study
+them, collect in a group or family all those letters which have
+some one form or principle as an essential part. Take first the 6th
+principle, or oval, and we group the letters as follows:
+
+[Illustration: O. D. C. E. P. Q. R.]
+
+The excellence of an oval depends largely on its fullness and
+roundness. No corners or flat sides.
+
+Down strokes parallel.
+
+Capital D is a Capital O with a knot on the lower corner.
+
+[Illustration: O Olean Orleans Ohio Delia David Dahlia]
+
+[Illustration: C Church Currency E Elucidate Economy]
+
+[Illustration: P Prince Prayer P R Regan R Raymond R]
+
+The letters in which the capital stem, or 7th principle, forms a
+leading part, may be grouped as follows:
+
+[Illustration: H. K. F. T. S. S. G.]
+
+In the H and K, the capital stem is almost straight on the down
+stroke, in the F and T it is little more of a wave line, and in S and
+L the line is much of a compound or double curve.
+
+[Illustration: H Hand Hunter Hinder K Kingdom Ky.]
+
+[Illustration: F Famine Fremont T Tenement Troy]
+
+[Illustration: S Sumpter St. S Sarimore G Grammar]
+
+The capital I, and also the J, which is a modified I, are sometimes
+classed among the capital stem letters, from the resemblance of the I
+to this principle in all but the top.
+
+[Illustration: Independence Jamestown Inkerman Judgment]
+
+The capital loop, or 8th principle, is found as an essential element
+in:
+
+[Illustration: M. N. X. W. Q. Z. V. U. Y.]
+
+In the capital loop, or 8th principle, another oval may be made within
+the large turn at the top, but for practical purposes the letter is
+perhaps better without it, and may be simplified even more, as in the
+N below.
+
+[Illustration: M Monumental N Nathaniel X Xenophon]
+
+[Illustration: W Writing Q Quay Quack J J Jones J J]
+
+[Illustration: V Value Valuable U Union Y Youthful]
+
+
+FIGURES.
+
+Make figures small, neat, and of form exact. Each figure must show for
+itself, and cannot be known by those which precede or follow it, as
+is the case with letters. The common tendency is to make figures too
+large and coarse. Mind the ovals in figures and have them full and
+round. The chief excellence of the zero lies in its roundness; the
+3, 5, 6 or 9, without care in making the ovals, may degenerate into a
+straight line, or simply a meaningless hook, which it would hardly
+be safe to use in expressing sums of money, ordering goods, or the
+transaction of other business.
+
+[Illustration: 1 2 3 4 5 6 7 8 9 $ c # % a/c 1 2 3 4 5 6 7 8 9 0]
+
+
+
+
+[Illustration: COPIES FOR PRACTICE.]
+
+COPIES FOR PRACTICE
+
+
+Having proceeded thus far in the study and practice of writing, and
+having obtained the proper control of the pen through the movement
+exercises, all that is necessary now in order to secure a good
+handwriting, is continued and well-directed practice.
+
+[Illustration:
+
+      $1100.00              Chicago, Jan. 10./80.
+           Due Henry Harrington, on order, Eleven
+      Hundred Dollars in Merchandise, value rec'd
+      No. 43.                Newton P. Kelley, Sr.]
+
+
+       *       *       *       *       *
+
+[Illustration: Ornamental Penmanship.]
+
+ORNAMENTAL PENMANSHIP
+
+
+Charming and fascinating are the graceful and harmonious curves
+produced, when, wielded by some trained and skillful hand, the pen
+becomes an instrument of beauty. As by the power of speech, men may
+pass from the common tone of conversation up to the melodious strains
+of music, or may soar in flights of oratory into the sublime, until
+the multitude is entranced; so the capabilities of the pen are not
+limited to the common uses of life, but may take on forms of beauty in
+elegant outlines of bird, or landscape, or graceful swan or bounding
+stag.
+
+Ornamental writing is not a practical art, and has no connection
+whatever with the practical business of life. It is in the realm
+of poetry. The imagery of graceful outlines must first be seen by a
+poetic imagination. While the great masses may acquire a good style
+of plain, practical penmanship, few have the necessary conception
+of mind, combined with the skill and dexterity of hand to become
+successful ornamental penmen.
+
+The ornamental pages which follow are given, not as models for
+imitation or practice by the learner, but merely to show the
+possibilities of the pen in the hand of a master, and as a fitting
+closing to this, our chapter on penmanship.
+
+To any one who may have an artistic quality of mind, and delights
+in beautiful lines and harmonious curves, these pages of ornamental
+penmanship will serve as models for practice and imitation, and every
+attempt at such an exercise as the one on this, or the following
+pages, will give greater strength and freedom of movement, and better
+command of the pen, so that it will conduce to an easy, flowing
+and elegant style of plain business writing, while affording a most
+pleasant and profitable employment in the cultivation of the taste.
+
+Various beautiful designs or pictures may be made with the pen, in the
+hands of one that possesses the skill of a penman and the eye of an
+artist.
+
+[Illustration]
+
+
+       *       *       *       *       *
+
+[Illustration: HOW TO WRITE A BUSINESS LETTER.]
+
+HOW TO WRITE A BUSINESS LETTER
+
+
+Considering the vast amount of business transacted by correspondence
+between the parties, Letter Writing seems only second in importance to
+bookkeeping. The merchant of the smaller cities or towns, perhaps
+in the far west, desires to order articles of merchandise from the
+wholesale house in New York or Boston. Possibly a remittance is to
+be sent. It may be that an error has occurred and needs correction.
+Credit is to be asked, references given, and a multitude of other
+matters call for adjustment through correspondence. To write every
+conceivable variety and shade of meaning, expressing the proper
+thought in the most fitting and appropriate language, is indeed a rare
+and valuable accomplishment. And when the proper language takes on
+the graceful and businesslike air of the well written letter, with its
+several parts harmoniously arranged, it is a combination of brain and
+skill which can hardly be overestimated.
+
+[Illustration]
+
+This subject, therefore, naturally divides itself into two parts: _The
+Mechanical Structure_, and the _Literature of a Letter_. The former of
+these being the less difficult will be first considered.
+
+
+THE STRUCTURE OF A BUSINESS LETTER.
+
+Consists in the arrangement of its several parts, with a view to the
+most harmonious effect. Excellent penmanship is very desirable, but
+not absolutely essential. The penmanship may indeed be poor, but the
+arrangement of the several parts of the letter, the neatness, and
+finish, may be such as to give it an attractive appearance, while
+on the other hand, the letter may be clothed in the most elegant
+penmanship, and yet the construction be such as to stamp its author as
+a careless and indifferent person, devoid of precision and order.
+
+No one great thing, but many little things carefully watched, and
+attentively practiced, make up the structure and dress of a business
+letter, and give it a businesslike air. The penmanship should be a
+neat, strong hand, very plain and legible, and devoid of all flourish.
+
+
+PAPER AND ENVELOPE.
+
+The paper and envelopes used in business correspondence should be of
+a good, durable quality, and a white color is preferable. Cheap
+materials are not only unsatisfactory to the writer, but may give
+the reader an unfavorable impression, which would be an injury far
+exceeding the cost of the best stationery for a life time. Persons
+form impressions from very little things sometimes.
+
+The size of a letter sheet in business correspondence should be about
+8x10 inches. This sheet affords a sufficient space for a communication
+of ordinary length to be written on one side only, which is essential
+in case the letter is copied in a letter press. A sheet of paper, note
+size, (5x8) is oftentimes used for brief communications of no special
+importance, and not designed to be filed for future reference. Among
+professional men the commercial note sheet is more extensively used,
+but with business men the letter size is considered preferable.
+
+The envelope should correspond in size to that of the letter sheet,
+and should be a trifle longer than one-half the length of the sheet.
+Thus in a sheet eight by ten inches, one-half the length of the sheet
+is five inches, and this requires the length of the envelope to be
+about five and a quarter inches. Its width is usually about three
+inches. Avoid the use of fancy colored and fancy shaped paper and
+envelopes. These may not be objectionable in social correspondence
+among ladies, but the gravity of business affairs does not admit of
+such display.
+
+
+THE HEADING.
+
+With most firms engaged in business it has become a custom to have the
+business advertisement placed at the head of the letter page, together
+with street, number and city. Thus leaving only the date to be
+inserted to complete the heading.
+
+In case the heading of the letter is to be entirely written, it should
+be placed so as to occupy the right hand half of the first two lines
+at the top of the page. If, however, the letter is to be a very brief
+one, occupying only three or four lines, the heading may then be
+placed lower down on the sheet, so as to bring the body of the letter
+about the center of the sheet.
+
+Writing from a large city the heading should contain the street and
+number. Your correspondent, in directing his answer will rely on the
+address given in the heading of your letter. Never be guilty of the
+blunder committed by ignorant persons of placing a part of the heading
+under the signature.
+
+[Illustration:
+
+      765 Market Street,
+         Philadelphia, June 10, 1882.]
+
+[Illustration: DIAGRAM OF THE STRUCTURE OF A LETTER.]
+
+The second line of the heading should begin a little farther to the
+right than the first line, as seen above.
+
+If the writer has a box at the Post Office and wishes his mail
+delivered there, he may head his letter, as on the following page:
+
+[Illustration:
+
+      P.O. Box 3657,
+          New York, May 16, 1882.]
+
+
+[Illustration:
+
+      Chas. A Roberts                Wm. J. Dennis
+                     Office of
+                   ROBERT & DENNIS
+            DEALERS IN FANCY AND STAPLE GROCERIES,
+                 320 Jefferson Street,
+             Burlington, Va.,______________ 18____]
+
+Writing from the principal cities of the United States it is not
+necessary to make the name of the state a part of the heading, as that
+is supposed to be known and understood, but with smaller cities the
+name of the state also, should be given. Thus, there is a Quincy
+in Illinois, and also in Massachusetts, and unless the state were
+mentioned a person answering a letter from Quincy, would not know
+which state to direct his reply to. In writing from an obscure town or
+village, not only the state should be given, but the county as well.
+
+[Illustration:
+
+      Ottawa, La Salle County, Ill.,
+          December 20, 1882.]
+
+The punctuation of the heading and other parts of the letter, is
+of great importance in the estimation of cultivated persons, and
+something which can be learned by a little attention on the part of
+anyone, in examining the forms here given.
+
+
+MARGIN.
+
+A margin three-quarters of an inch in width should be left, on the
+side of the letter, as shown in the diagram. This is convenient for
+any mark or memorandum which your correspondent may desire to make
+concerning anything contained in the letter, but its greater value
+lies in the open, airy, and cheerful dress which it imparts to the
+letter. A margin too narrow conveys the idea of stinginess, as if to
+economize paper, while an irregular or zigzag margin conveys the idea
+of carelessness or want of precision. On a sheet of note paper the
+margin may be only one-half inch in width, thus making its width
+proportionate to the size of the sheet.
+
+
+ADDRESS.
+
+On the next line below the heading, that is the third line from the
+top of the sheet, and beginning at the left margin, should be placed
+the _Address_, which consists of the name of the person to whom the
+letter is written, together with his titles, if any, and his place of
+residence or business. The letter is not complete without all this, in
+the estimation of the business man. It does not fully explain itself,
+if the place of residence is not down as well as the name, and in
+preserving a letter press copy, this is quite essential for future
+reference.
+
+[Illustration:
+
+      Messrs. Samuel Bliss Co.
+          Reading, Pa.
+        Gentlemen:]
+
+Or if the letter is written to a person living or doing business in a
+large city, thus:
+
+[Illustration:
+
+      Mr. James M. Cummings
+        645 Broadway, new York.
+          Sir:]
+
+The names and residence should not be allowed to extend further to the
+right than about the center of the sheet, thus leaving an open space
+between this and the heading of your letter. In case the names or
+place of residence should be so long as to require it, they may be
+placed thus:
+
+[Illustration:
+
+      Messrs. Richards, Shaw, Fitch
+          & Winslow, Chicago.
+        Gentlemen:]
+
+The words _Dear Sir_ or _Gentlemen_ are sometimes placed farther to
+the left, as in the above example, but most business men in their
+correspondence place this complimentary address with reference to
+the words above them, about three-quarters of an inch farther to the
+right, as shown below.
+
+[Illustration:
+
+      William D. Nelsen, Esq.,
+        177 Erie St., Boston,
+          Dear Sir:]
+
+The custom of placing the address beneath the body instead of at the
+beginning of the letter, is not much in vogue in business circles
+in this country, most business men preferring to place the name and
+address at the head of the sheet, and then write at it as if they were
+talking to the person himself. When, however, the address is placed
+below the letter it should occupy the same position as to the margin,
+etc., as if placed at the beginning. The custom is borrowed from the
+English, and its use is confined mostly to government officials and
+professional men.
+
+
+BODY OF THE LETTER.
+
+This constitutes the written message. It should begin on the same line
+with the words _Dear Sir_, or _Gentlemen_ leaving after these words a
+small space. In case the place of residence or business is not written
+in the address, then the complimentary address of _Dear Sir_ or
+_Gentlemen_ will be placed on the next line under the name, or fourth
+line from the top of the sheet, and the letter will begin on the fifth
+line from the top, thus:
+
+[Illustration:
+
+      Mr. Henry L. Dunham,
+        Dear Sir:
+            In answer to your esteemed favor]
+
+Sometimes for the sake of convenience, and the saving of time and
+labor, the letter head has printed in the left corner, above the
+address, a blank form of memorandum as follows:
+
+[Illustration:
+
+      Referring to
+      yours of...
+
+      OR,
+
+        In reply to
+      your favor of...,]
+
+and after this introduction the writer is able speedily to get at the
+marrow of his letter, without acknowledging the receipt of a former
+communication.
+
+The body of the letter should be divided into as many paragraphs as
+there are distinct subjects in the letter, or a new paragraph should
+be commenced at every change of the subject. The habit which some
+persons have of tacking one subject to the end of another, and thus
+making a letter one continuous paragraph of mixed up information,
+instructions and requests, is extremely objectionable. It destroys the
+force of what is said, instead of fixing each thought clearly on the
+mind of the reader; it leaves him confused, and he reads a second time
+and tries to get his ideas fixed and systematized, or he throws aside
+the letter until he has more time in which to study it and get the
+meaning clear.
+
+If the letter is long and is really concerning only one subject, then
+it may properly be divided into paragraphs by separating the different
+divisions of the subject, and giving a paragraph to each. These should
+be arranged in their logical order. Wherever the letter is to contain
+numerous paragraphs to avoid omitting any of the items, it is best to
+jot them down on a slip of paper, then embody them in the letter in
+their natural order.
+
+The first word of each paragraph should be indented, or moved in from
+the margin, usually about the width of the margin. Thus if the margin
+is three-fourths of an inch in width, the paragraph should begin
+three-fourths of an inch from the margin. Some writers, however,
+prefer to commence the first word of the paragraph an inch from the
+margin, and it is really not so essential what the distance is, as
+that it should be uniform, and all the paragraphs begin alike. A
+little attention is necessary here. In ordering goods make each
+article a separate paragraph.
+
+
+COMPLIMENTARY CLOSING AND SIGNATURE.
+
+The complimentary closing consists of such words as _Yours truly_,
+_Respectfully_, etc., and should be placed on the next line beneath
+the last one occupied by the body of the letter, commencing a little
+to the right of the middle. The signature should be placed underneath
+the words of respect, and begin still a little farther to the right.
+Thus the conclusion of the letter will correspond in position and
+arrangement with the heading.
+
+[Illustration:
+
+      Yours truly,
+        John Maynard.]
+
+The language of the complimentary closing should be governed by
+the relation between the parties, and should correspond with the
+complimentary address. The first letter between strangers should
+commence with _Sir_ and end with the word _Respectfully_. After the
+exchange of a few letters and a sort of business acquaintance may be
+said to exist between the correspondents, then _Dear Sir_, and _Yours
+truly_, may properly be introduced. A little more cordial would be
+such a conclusion as the following:
+
+[Illustration:
+
+      Yours very truly,
+        Rinold, Constable & Co.]
+
+The man of business is apt, however, to have one stereotyped beginning
+and ending to all his letters, and seldom stops to discriminate
+between strangers and old customers in this respect. Often the
+conclusion may be connected to the closing paragraph with perfect
+grace and ease thus:
+
+[Illustration:
+
+        Hoping to receive the goods without delay,
+      I remain,
+                    Respectfully,
+                      Henry P. Bowen.]
+
+In the signature of a letter, especial care should be exercised.
+Bear in mind that names of persons are not governed by the rules of
+spelling, and words which precede or follow, proper names will not aid
+us in deciphering them if they are poorly written.
+
+[Illustration: A MODEL BUSINESS LETTER.
+
+             146 S. Tenth Street,
+               Cincinnati, March 11, 1884,
+      Messrs. Arnold, Constable & Co.,
+        Broadway & 19th Sts, New York.
+          Gentlemen:  Inclosed please find
+      New York Exchange in settlement of your
+      Invoice of the 1st inst. less Cash discount.
+          Amount of Invoice,  $325.80
+          Cash discount 5%      16.29
+                               ------
+          Draft inclosed      $309.51
+          The goods have been received, and are
+      very satisfactory in both quality and price.
+      You may expect another order soon.
+                          Yours truly,
+                            James Z. Wilson Co.]
+
+The young person who would learn to write a good business letter,
+should, with pen, ink and suitable paper, sit down and practice
+faithfully after the above model. Write and re-write it a dozen times
+or more, until your letter resembles it closely. Then take any of the
+models for letters given near the close of this chapter, and with this
+matter, write a letter which will conform with the foregoing model in
+appearance and dress. Write the same matter over again, and improve
+it in its defects. Criticise each line and word. See that no words
+or letters are omitted, and that the punctuation is according to
+the models in this book. Eliminate all ungainly letters, shorten the
+loops, see that each letter rests on the line, and that, withal your
+page is clean and regular.
+
+The person who will thus devote a little earnest study and practice,
+may early acquire the valuable accomplishment of writing a pleasing
+business letter, so far as the mechanical structure goes.
+
+
+ADDRESSING THE ENVELOPE.
+
+After the letter is finished, and while it yet lies open before you,
+the Envelope should be addressed. As before stated, the directions
+on the envelope must conform to the address at the beginning of the
+letter, hence the necessity for addressing the envelope before the
+letter is folded.
+
+The first line of the address of the envelope should consist of the name
+of the person or firm to whom the letter is written, together with any
+appropriate titles, and should be written across or a little below the
+middle of the envelope, but never above it, beginning near the left
+edge. The space between this first line and the bottom of the envelope
+should be about equally divided among the other lines, each of which
+begins still farther to the right than the one above, thus:
+
+[Illustration:
+
+      Messrs. Arnold, Constable & Co.,
+        Cor. Broadway & 19th Sts.,
+          New York City.]
+
+When writing to a person in a large city the number and street should
+be a part of the address, and may be placed as in the above form, or
+in the left hand lower corner as follows:
+
+[Illustration:
+
+        Lewis H. Taylor, Esq.,
+            Chicago,
+
+      118 Wabash Ave.     Ill.]
+
+In case the letter is addressed in care of any one this should be
+placed in the lower left corner. If a letter of introduction, the
+words _Introducing Mr. John Smith,_ or similar words, should be placed
+in this corner.
+
+Letters addressed to small towns or villages should bear the name of
+the county as follows:
+
+[Illustration:
+
+      Mr. Henry D. Chambers,
+        Washington,
+          Porter County,
+                    Ala.]
+
+Or the name of the county may be placed in the lower left corner. The
+Post Office box number is usually placed in the lower left corner.
+
+
+FOLDING A LETTER.
+
+Having written an excellent letter, and faultlessly addressed the
+envelope, all may be easily stamped as unbusiness-like, and spoiled,
+by improperly performing so simple a part as the folding. Remember
+that excellent rule that, whatever is worth doing should be well done.
+
+With the letter sheet lying before you, turn the bottom edge up
+so that it lies along with the top edge, thus making a fold in the
+middle, which press down with the thumb nail or with a paper folder.
+Then fold the right edge over so that it falls two-thirds the distance
+across the sheet, and press down the edge. Next fold the left edge of
+the sheet over to the right, breaking the fold at the edge of the part
+folded over just before.
+
+In case a check, note, draft, bill or currency is to be sent by
+letter, it should be placed on the upper half of the sheet as it lies
+open, and then the letter should be folded the same as if it were not
+there. This will fold the paper or document in the letter so that it
+will be difficult to extract it while being transmitted in the mails,
+and so that it will not be dropped or lost in opening the letter.
+
+The letter is now folded so that it will be of equal thickness in
+every part of the envelope. Insert the last broken or folded edge in
+the envelope first, with original edges of the sheet at the end of
+the envelope which the stamp is on; when taken from the envelope the
+letter will then be proper side up.
+
+
+THE LITERATURE OF A LETTER.
+
+To be able to compose a letter requires more ability than to give it
+the proper arrangement and mechanical dress. A mind well stored with
+useful knowledge as well as command of language, is necessary in
+writing a letter on general subjects. The strictly business letter
+requires a thorough understanding of the facts concerning which
+the letter is written, and these facts to be set forth in plain and
+unmistakable language. All display of rhetoric or flourish of words is
+entirely out of place in the sober, practical letter of business. The
+proper use of capital letters, punctuation, and correct spelling
+are essential to the well written letter, and with a little care and
+striving may be easily acquired.
+
+
+ARRANGEMENT OF ITEMS.
+
+As stated before, each item or subject in a letter should be embraced
+in a separate paragraph. These should be arranged in the order in
+which they would naturally come, either in point of time, importance,
+or as regards policy. Never begin a letter abruptly with a complaint,
+but rather bring in all unpleasant subjects toward the close. If
+an answer to a letter of inquiry, take up the questions as they are
+asked, indicate first what the question is, and then state clearly
+the answer. The first paragraph should acknowledge the receipt of
+the communication now to be answered, giving date and indicating its
+nature and contents, thus:
+
+[Illustration: Your letter of the 10th instant concerning damaged
+goods is received, etc.]
+
+The closing paragraph usually begins with such words as _Hoping,
+Trusting, Awaiting, Thanking_, or similar expressions, and is
+complimentary in its tone and designed as a courtesy.
+
+
+BREVITY.
+
+Business letters should be brief and to the point. The best letter
+states clearly all the facts in the fewest words. Brevity is not
+inconsistent with a long letter, as so much may need to be said as
+to require a long letter, but all repetitions, lengthy statements and
+multiplication of words should be avoided. Use short sentences, and
+make every word mean something. Short sentences are more forcible, and
+more easily understood or remembered, than long drawn out utterances.
+
+
+STYLE.
+
+Style refers to the tone, air, or manner of expression. Dignity and
+strength should characterize the style of the business letter. No
+ornament of expression or eloquence of language is necessary or
+appropriate in a correspondence between business men. Come to your
+meaning at once. State the facts. Let every sentence bristle with
+points.
+
+The successful business man must possess energy, decision, and force,
+and these qualities should be conspicuous in his correspondence in
+order to command respect. Never use loose or slang expressions.
+The business man should be a _gentleman_. Indulge in no display
+of superior knowledge or education, but temper each paragraph with
+respect and deference to others. The learner who would aspire to write
+a good letter, should, after having finished his attempt, go over
+each sentence carefully and wherever the pronoun I occurs, modify the
+expression so as to leave this out.
+
+
+ORDERING GOODS.
+
+In ordering goods of any kind, care should be used to state very
+explicitly the color, size, quality, and quantity of the articles
+desired. If manufactured goods, the name of the manufacturer, or his
+trade mark or brand should be given. Also state when you desire the
+goods shipped and in what way. If by freight or express, state what
+Freight line or Express Company.
+
+
+SENDING MONEY BY LETTER.
+
+Paper currency should seldom be trusted to pass through the mails, as
+the liability to loss is too great. Better send draft or P. O. money
+order, and in every case the amount of the remittance should be stated
+in the letter, and also whether by draft or otherwise sent. The letter
+may become important evidence in regard to payment at some future
+time.
+
+
+INSTRUCTIONS.
+
+In giving instructions to agents, manufacturers and others, let each
+order occupy a separate paragraph. State in unmistakable language the
+instructions desired to be conveyed. If possible a diagram or plan
+should be enclosed in the letter. Cautions and complaints, if any,
+should be clearly set forth in paragraphs near the close of the
+letter.
+
+
+A DUNNING LETTER.
+
+State when the debt was contracted, its amount, the fact of it having
+been long past due, the necessity for immediate payment, and any other
+facts depending on the peculiarities of the case, which it may seem best
+to make use of, such as promises to pay, which have not been met;
+the inconvenience as well as injury and distrust caused by such
+irregularities, etc.
+
+
+LETTERS OF INTRODUCTION.
+
+Be just and truthful, avoiding any stereotyped form in letters of
+introduction. Never give a letter of introduction unless you have
+entire confidence in the person to whom it is given; it may reflect
+on your character or be used against you. Be very guarded that no
+expressions may be construed into a letter of credit, thus making the
+writer liable for payment. Use no unfounded statements or assertions,
+over-estimating your friend, as these may prove untrue.
+
+Willing to extend a favor to a friend by giving a letter of
+introduction, do not be guilty of introducing him to any one in whom
+he may not place confidence, as he might be a loser by such.
+
+
+FORM OF A LETTER ORDERING GOODS.
+
+                          128 Jackson Street,
+                               RICHMOND, VA., May 24, 18--.
+
+      Messrs. JONES & SMITH,
+              867 Market St., Philadelphia.
+
+      _Gentlemen:_ Please ship me by Fast Freight as soon
+      as possible the following goods:
+
+          3 hhds. N. O. Molasses.
+          1 bbl. Granulated Sugar.
+          5 chests English Breakfast Tea.
+          2 sacks Mocha Coffee, wanted not ground.
+          5 boxes Colgate's Toilet Soap.
+
+      I will remit the amount of the invoice immediately
+      upon the receipt of the goods.
+                            Yours respectfully,
+                                JAMES C. ADAMS.
+
+       *       *       *       *       *
+
+ORDERING GOODS AND ENCLOSING PRICE.
+
+                                      RICHMOND, IND., Dec. 29, 18--.
+
+      Messrs. MARSHALL FIELD & Co.,
+                            Chicago, Ill.
+
+          _Gentlemen:_ Please forward me by American Express at once
+          1 Lancaster Spread,                         $3.50
+         12 yds. Gingham, small check. (15c.)          1.80
+          3 doz. Napkins ($3.00),                      9.00
+                                                      -----
+                                                     $14.30
+      For which I inclose P.O. Money order.
+
+      Hoping to receive the goods without delay, I am,
+
+                                      Respectfully,
+                                              WILLIAM L. MILLER.
+
+       *       *       *       *       *
+
+DESIRING TO OPEN AN ACCOUNT.
+
+                                      DAYTON, OHIO, Oct. 12, 18--.
+
+      Messrs. HOLMES & WILSON,
+                         Detroit, Mich.
+
+     _Gentlemen:_ Having recently established myself in the retail
+     Hardware trade in this city, with fair prospects of success,
+     and being in need of new goods from time to time, would like
+     to open an account with your highly respectable house.
+
+     My capital is small, but I have the satisfaction of knowing
+     that what little I possess is the fruit of my own industry and
+     saving. I can refer you to the well known firm of Smith, Day &
+     Co., of this city, as to my character and standing.
+
+     Should my reference prove satisfactory, please forward me at
+     once by U.S. Express,
+
+          2 Butchers' Bow Saws
+          1/2 doz. Mortise Locks, with Porcelain Knobs.
+          2 kegs 8d Nails,
+
+     and charge to my account.
+
+     Hoping that my order may receive your usual prompt attention,
+     I am,
+
+      Yours respectfully,
+              HENRY M. BARROWS.
+
+       *       *       *       *       *
+
+LETTER OF CREDIT.
+
+                                      LEXINGTON, KY., June 25, 18--.
+
+      Messrs. DODGE, MANOR & DEVOE,
+                           New York City.
+
+     _Gentlemen:_ Please allow the bearer of this, Mr. James
+     Curtis, a credit for such goods as he may select, not
+     exceeding One Thousand dollars, and if he does not pay for
+     them, I will.
+     Please notify me in case he buys, of the amount, and when due,
+     and if the account is not settled promptly according to
+     agreement, write me at once.
+
+      Yours truly,
+              HIRAM DUNCAN.
+
+       *       *       *       *       *
+
+INCLOSING AN INVOICE.
+
+                                      125 Lake Street,
+                                         CHICAGO, Nov. 15, 18--.
+
+      SAMUEL D. PRENTICE, Esq.,
+                      Vevay, Ind.
+
+     _Dear Sir:_ Inclosed please find invoice of goods amounting to
+     $218.60, shipped you this day by the B. & O. Express, as per
+     your order of the 11th inst.
+
+     Hoping that the goods may prove satisfactory, and that we may
+     be favored with further orders, we remain,
+
+      Yours truly,
+              SIBLEY, DUDLEY & CO.
+
+       *       *       *       *       *
+
+LETTER OF INTRODUCTION.
+
+                                      168 Olive Street,
+                                        ST. LOUIS, June 4, 18--.
+
+      HENRY M. BLISS, Esq.,
+                      Boston.
+
+     _Dear Sir_: This will introduce to you the bearer, Mr. William
+     P. Hainline, of this city who visits Boston, for the purpose
+     of engaging in the Hat, Cap and Fur trade.
+
+     He is a young man of energy and ability, and withal, a
+     gentlemen in every sense.
+
+     Any assistance you may render him by way of introduction to
+     your leading merchants or otherwise, in establishing his new
+     enterprise will be duly appreciated by both himself and
+
+      Yours truly,
+              JAMES W. BROOKING.
+
+       *       *       *       *       *
+
+INCLOSING REMITTANCE.
+
+                                   MILWAUKEE, WIS., Feb. 18, 18--.
+
+      Messrs. ARNOLD, CONSTABLE & Co.,
+                               New York.
+
+     _Gentlemen:_ The goods ordered of you on the 3d inst. have
+     been received and are entirely satisfactory in both reality
+     and price.
+
+     Enclosed please find New York exchange for $816.23, the amount
+     of your bill.
+
+     Thanking you for your promptness in filling my order, I am,
+
+      Yours respectfully,
+              HENRY GOODFELLOW.
+
+       *       *       *       *       *
+
+INCLOSING DRAFT FOR ACCEPTANCE.
+
+                                      NEW YORK, Aug. 8, 18--.
+
+      Messrs. WEBSTER & DUNN,
+                      Cairo, Ill.
+
+     _Gentlemen:_ Inclosed we hand you Draft at 30 days for
+     acceptance for $928.15, the amount of balance due from you to
+     us to the present date. We shall feel obliged by your
+     accepting the same, and returning it by due course of mail.
+
+     Awaiting further favors, we are,
+
+      Very truly yours,
+              DODGE, HOLMES & CO.
+
+       *       *       *       *       *
+
+INCLOSING A STATEMENT OF ACCOUNT.
+
+      CHICAGO, March 1, 18--.
+
+      Messrs. CHASE & HOWARD,
+          South Bend, Ind.
+
+     _Gentlemen_: Inclosed please find a statement of your account
+     for the past three months, which we believe you will find
+     correct.
+
+     We shall feel obliged by your examining the same at your
+     earliest convenience, and shall be happy to receive your check
+     for the amount or instructions to draw on you in the ordinary
+     course.
+
+      We are, gentlemen,
+        Yours truly,
+          J.V. FARWELL & CO.
+
+       *       *       *       *       *
+
+A DUNNING LETTER.
+
+                                         DENVER, COL., June 30, 18--.
+
+      JAMES C. ADAMS, Esq.,
+            Great Bend, Kansas.
+
+     _Dear Sir_: Allow me to remind you that your account with me
+     has been standing for several months unsettled.
+
+     I should not even now have called your attention to it, were
+     it not that in a few days I must meet a heavy bill, and must
+     rely in part on your account to furnish me the means.
+
+     I would, therefore, esteem it a great favor if you would let
+     me have either the whole, or at least the greater part of your
+     account in the course of a week or ten days.
+
+     Thanking you for past favors, I remain, Sir,
+
+      Yours truly,
+        A.R. MORGAN.
+
+       *       *       *       *       *
+
+AN APPLICATION FOR A SITUATION IN BUSINESS.
+
+_Paste the Advertisement at the head of the sheet, and write as
+follows_:
+
+                                 124 Fayette Street,
+                                     SYRACUSE, N. Y., Sept. 17, 18--
+
+      JOURNAL OFFICE,
+          City.
+
+     _Dear Sir_: In reply to the above advertisement I would
+     respectfully offer my services.
+
+     I am 19 years of age, have a good education, and have had some
+     experience in business, having assisted my father in his
+     grocery store. I am not afraid of work, and never allow myself
+     to be idle when there is work to be done. I can refer you as
+     to my character, to Mr. J.H. Trout, president of the Gas
+     Company, who has known me all my life.
+
+     In reference to salary, I leave that with you, but feel
+     certain that I could earn five dollars per week for you.
+
+     Hoping to have the pleasure of an interview, I remain,
+
+      Respectfully,
+          HENRY OTIS.
+
+       *       *       *       *       *
+
+ASKING PERMISSION TO REFER TO A PERSON.
+
+                                  SYRACUSE, N. Y., Sept. 17, 18--.
+
+      J.H. TROUT, Esq.,
+
+          _Dear Sir_:
+
+     I beg to inform you that in applying for a situation this
+     morning, advertised in the _Journal_, I took the liberty of
+     using your name as a reference. The length of time I have been
+     honored with your acquaintance, and the words of encouragement
+     which you have given me heretofore, lead me to hope you would
+     speak favorably in this instance, adding this to the numerous
+     obligations already conferred upon
+
+      Your obedient servant,
+          HENRY OTIS.
+
+
+       *       *       *       *       *
+
+INQUIRING AS TO BUSINESS PROSPECTS.
+
+                                  NEWARK, OHIO, June 15, 18--.
+
+      Mr. J.D. SHAYLOR,
+           Denver, Col.
+
+     _My Dear Sir_: As I told you a year ago, I have been thinking
+     seriously of disposing of my small business here and locating
+     in some live and promising city out west, where I can grow up
+     with the country as you are doing.
+
+     Will you have the kindness to sit down and write me at your
+     convenience, full information in regard to the prospects of
+     business, price of rents, cost of living, etc., in your city,
+     and any other information, especially in regard to the
+     hardware trade.
+
+     If you will thus kindly give me the facts on which I can base
+     a calculation, and all is favorable, I will probably visit
+     Denver this fall, and eventually become your neighbor.
+
+      Yours very truly,
+          J.O. GOODRICH.
+
+       *       *       *       *       *
+
+LETTER OF RECOMMENDATION.
+
+                                       GRAND HAVEN, Mich., May 17, 18--.
+
+      To WHOM IT MAY CONCERN:
+
+     Mr. Henry McPherson, who is now leaving our employ, has been
+     in our office for the past two years, during which time he has
+     faithfully attended to his duties, proving himself to be
+     industrious and thoroughly reliable. He is a good penman,
+     correct accountant, and acquainted with correspondence.
+
+     We shall at any time cheerfully respond to all applications we
+     may have regarding his character and abilities, and wish him
+     every success.
+
+      Yours truly,
+          WOOD & HILL.
+
+       *       *       *       *       *
+
+NOTICE OF DISSOLUTION OF A PARTNERSHIP.
+
+                                       DAVENPORT, IA., Dec. 10, 18--.
+
+      JAS. L. BINGHAM & CO.,
+          Cedar Rapids, Ia.
+
+     _Gentlemen_: On the 1st of January next the partnership for
+     the past ten years existing between Geo. H. Clark and Henry
+     Webster, wholesale grocers in this City, will expire by
+     limitation of the contract.
+
+     The firm takes this opportunity to thank its customers and
+     friends for their generous patronage and support, whereby the
+     business of the house grew to such large proportions.
+
+     After the first of January the business will be carried on at
+     the old stand, Nos. 76 and 78 Main St., by Henry Webster and
+     Cyrus D. Bradford, under the firm name of Webster & Bradford.
+     We are, gentlemen,
+
+      Your obedient servants,
+          CLARK & WEBSTER.
+
+
+       *       *       *       *       *
+
+RECOMMENDING A SUCCESSOR IN BUSINESS.
+
+                                       CINCINNATI, OHIO, Dec. 15, 18--.
+
+      TO THE PUBLIC:
+
+     It is with some feeling of regret that we announce our
+     retirement from the business on the beginning of the new year.
+     Our stock and premises will then be transferred to Messrs.
+     Franklin and Warren, whom we cheerfully present to your
+     notice, and feel it our duty to recommend them for a
+     continuance of that liberal confidence and patronage which you
+     have bestowed on us during the past twenty years.
+
+     Both these young gentlemen have been clerks of ours for
+     several years past, and are in every way efficient and capable
+     to continue the business.
+
+      We are
+          Respectfully,
+              JOHNSON & FOX
+
+
+       *       *       *       *       *
+
+[Illustration: ELEMENTS OF SUCCESS IN BUSINESS.]
+
+ELEMENTS OF SUCCESS IN BUSINESS
+
+
+In order to succeed in business life, it is necessary to cultivate and
+develop certain qualities and traits of character. These are a portion
+of the capital of the successful man, and a more essential portion
+than money or goods.
+
+
+HONESTY.
+
+"Sharp practice" may bring a temporary gain but in the long run of life
+that man will be far ahead who deals squarely and honestly at all times.
+A thoroughly honest clerk will command a higher salary than one of
+equivocal habits, while the merchant who has a reputation for honesty
+and truthfulness in regard to the quality and value of his goods, will
+on this account he favored with a considerable custom. The business man
+whose "word is as good as his bond" can in any emergency, control large
+amounts of capital, the use of which brings him a rich return, while the
+man who sells his neighbor's good opinion for a temporary gain, will
+find that he has discounted his future success, but taking an advantage
+at the cost of ten tines its value.
+
+
+INDUSTRY.
+
+No other quality can take the place of this, and no talents of mind,
+however excellent, will bring success without labor; persistent
+systematic labor. The young man who expects to find some royal road
+to success with little or no effort, or who imagines that his mental
+abilities will compensate for a lack of application, cheats and ruins
+himself. Horace Greeley probably never said a grander thing than this:
+"The saddest hour in any man's career is that wherein he, for the
+first time, fancies there is an easier was of gaining a dollar than
+by squarely earning it." and Horace Greeley was himself an example of
+success through industry.
+
+[Image: COUNSEL AND ADVICE.]
+
+It is not genius, but the great mass of average people, who _work_,
+that make the successes in life. Some toil with the brain, and others
+toil with the hand, but all must toil. Industry applies to hours in
+business and out of business. It means not only to perform all
+required work promptly, but to occupy spare moments usefully, not to
+idle evenings, and to rise early in the morning.
+
+An [Transcriber's Note: The original text reads 'employe'] employee
+should not confine himself to his mere obligatory duties. He should
+be ready to work sometimes over hours or in other departments if it is
+desired of him. Willingness to _work_ is one of the finest qualities
+in a character, and will compensate for many other deficiencies.
+
+
+MEMORY.
+
+This faculty, always so useful, is pre-eminently so to the business
+man. It must be both retentive and quick. By proper training this
+faculty may be so cultivated that names, dates and events to a
+surprising number may be readily recalled. The ability to greet a
+customer by calling him by name is considered very valuable in any
+class of business. It makes a very agreeable impression when a man who
+has not seen us but once or twice, and who is not expecting us, meets
+us promptly as we enter his store, with, "Why, Mr. ----, how do you
+do? Glad to see you. When did you leave Newark?" We feel as if we had
+occupied that man's thoughts since we saw him before. He appreciates
+us, and we feel like patronizing him. Whereas, on the other hand to
+meet a customer with a blank, inquiring expression, and greet him with,
+"Your face is familiar, but I can't recall your name." is unpleasant
+and tends to drive away custom. Every hotel keeper knows the value
+of this greeting of customers. Facts, figures and dates are very
+necessary to remember in business, and these often form the basis of
+a business transaction or venture by which large profits are made.
+Superior ability in remembering prices and their fluctuations has been
+the secret of more than one brilliant success.
+
+Desultory reading injures the memory, while close application to a
+subject, recalling the various points therein, tends greatly to improve
+this faculty. The clerk or employee [Transcriber's Note: The original
+text reads 'employe'] in receiving instructions from his principal should
+endeavor to impress every point clearly on his mind, and retain them
+there until they are carried out in action. Carelessness and
+forgetfulness often causes the discharge of otherwise worthy and
+competent young persons, as employers do not like to repeat their orders.
+
+
+PROMPTNESS.
+
+A very essential element in the character of the business man is
+promptness. Filling all engagements at exactly the appointed time,
+answering letters or forwarding goods with promptness, the man of
+business finds that much more can be accomplished and with far greater
+accuracy, than by a loose system of putting off till tomorrow, or
+according to convenience. Not only so, but competition in business is
+such that the merchant or tradesman who does not deal with promptness
+can hardly expect to hold his custom. Young men starting out in the
+world should form the resolution of doing everything on time. Better
+to be ahead in the performance of duties than behind. This promptness
+then acts as a stimulant in itself, and is oftentimes the means of
+winning success in an enterprise.
+
+A thing that is worth the doing, ought to be done quickly when the
+time is ripe for it. A prompt man or woman is valued, as he respects
+his word and has due regard for the convenience of others.
+
+
+EXECUTIVE ABILITY.
+
+Wavering, timid and uncertain, the man without executive ability never
+achieves distinction in active life. Intelligence to decide on any
+measure, firmness in adhering to the decision, and force of will in
+carrying it out, constitute executive ability, and are as essential to
+the business man as his stock in trade.
+
+The timid man never makes up his mind until after the opportunity is
+past, or decides, then recalls his decision, and feels incapable
+of promptly estimating all the facts in the case. This weakness is
+oftentimes natural, but more frequently it is a bad habit which should
+be broken up.
+
+Rashness is to decide and act without taking the trouble to weigh
+intelligently the facts in the case. This is inexcusable folly, and
+always brings serious trouble sooner or later.
+
+Through executive ability the labor or services of one man may be made
+to produce largely, or without proper direction such services may be
+almost worthless; and in the case of many employees [Transcriber's Note:
+The original text reads 'employes'] under one executive head, the results
+of this combined labor may be great success, or where executive ability
+is wanting, a great failure.
+
+The successful farmer, merchant, manufacturer, banker, and professional
+man must have this combination of ability, firmness, and will power.
+
+
+PERSEVERANCE.
+
+Those who put their minds on their work, whatever kind that may be,
+and persist in its thorough execution; who get interested in something
+for their own advancement, that they may become more capable as men
+and women of sense and tact; such persons have a lively appreciation
+of the fact that success is never more certain to be gained by any
+other course.
+
+These people have a just pride in learning the best methods of giving
+expression to the faculties and powers they possess, and which they
+desire to make the most of. It is incumbent that they do all in their
+power for their own and other people's good. Feeling this, an ever
+present incentive keeps them employed, and they are never idle.
+
+[Illustration]
+
+If one does not succeed from persisting in doing the best he knows
+how, he may conclude that the ministry of failure is better for him
+than any worldly success would be.
+
+
+CIVILITY.
+
+Good behavior is an essential element of our civilization. It should
+be displayed every day through courteous acts and becoming manners.
+
+Politeness is said to be the poetry of conduct; and like poetry, it
+has many qualities. Let not your politeness he too florid, but of that
+gentle kind which indicates a refined nature.
+
+
+In his relations with others, one should never forget his good
+breeding. It is a general regard for the feelings of others that
+springs from the absence of all selfishness. No one should behave
+in the presence of others as though his own wishes were bound to be
+gratified or his will to control.
+
+[Illustration]
+
+In the more active sphere of business, as in the larger localities
+where there is close competition, the small merchant 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 civility. A kind and obliging manner carries
+with it an indescribable charm. It must not be a manner that indicates
+a mean, groveling, timeserving spirit, but a plain, open, and
+agreeable demeanor that 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 purse.
+
+
+INTEGRITY.
+
+The sole reliance of a business man should be in the integrity of his
+transactions, and in the civility of his demeanor. He should make it
+the interest and the pleasure of a customer to come to his office or
+store. 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.
+
+No real business man will take advantage of a customer's ignorance,
+nor equivocate nor misrepresent. If he sells goods, he will have
+but one price and a small profit. He will ere long find all the most
+profitable customers--the cash ones--or they will find him.
+
+If such a man is ever deceived in business transactions, he will never
+attempt to save himself by putting the deception upon others; but
+submit to the loss, and be more cautious in future. In his business
+relations, he will stick to those whom he finds strictly just in their
+transactions, and shun all others even at a temporary disadvantage.
+
+The word of a business man should be worth all that it expresses and
+promises, and all engagements should be met with punctilious concern.
+An indifferent or false policy in business is a serious mistake. It
+is fatal to grasp an advantage at ten times its cost; and there is
+nothing to compensate for the loss of a neighbor's confidence or good
+will.
+
+The long-established customs and forms of business, which in these
+times are assumed to be legitimate, already have within them enough of
+the elements of peculiarity, commonly termed "tricks of trade," or, in
+the sense of any particular business, "tricks of the trade." Therefore
+it does not behoove any active man to make gratuitous additions of a
+peculiar nature to the law of business. On the contrary, all should
+strive to render business transactions less peculiar than they are.
+
+
+ECONOMY.
+
+One may rest in the assurance that industry and economy will be sure
+to tell in the end. If in early life these habits become confirmed,
+no doubt can exist as to the ultimate triumph of the merchant in
+attaining a competency.
+
+There should be no antagonism between economy and a generous business
+policy. Narrow selfishness is to be avoided in the use of money or
+means. In buying goods, one should not take advantage of another's
+necessities to beat him down to a figure which leaves him little or no
+profit, perhaps a loss, because he must have money. This is against
+manhood and is a ruinous policy, because it tends to picayunishness and
+chicanery. A sacred regard for the principles of justice forms the basis
+of every transaction, and regulates the conduct of the upright man of
+business.
+
+[Illustration]
+
+If economy is wealth, it is not so because of a niggardly and
+parsimonious policy. Perhaps the simplest, fewest and best rules for
+economical business are these, by observance of which a noted
+merchant amassed a large fortune: 1. Obtain the earliest and fullest
+information possible in regard to the matter in hand. 2. Act rapidly
+and promptly upon it. 3. Keep your intentions and means secret.
+4. Secure the best [Transcriber's Note: The original text reads
+'employes'] employees you can obtain, and reward them liberally.
+
+Proprietors of institutions will early discover that order, and
+neatness, are necessary as economical agents in prosecuting a
+successful business. And the youth who would grow up to become
+well-to-do, to gain complete success, to be a valuable member and
+assume a position in society, should take pains to acquire habits of
+cleanliness, of order, and of business.
+
+To this effect each one may early learn the simple rules of health
+and good order by paying reasonable attention to those so-called minor
+details, which pertain to the well-being of the person, and which must
+be faithfully observed in order to avoid failure and win success.
+
+A person, young or old, in or out of business, may keep a
+memorandum-book in his pocket, in which he notes every particular
+relative to appointments, addresses, and petty cash matters. An
+accurate account of personal expenses should be kept, which should be
+balanced each week. By this means each individual will be more careful
+and economical in his expenditures, and generally live within his
+income. He must be reasonable in spending, or his memorandum or
+record-book, if it be honestly kept, will stand to his discredit.
+
+A well-kept memorandum-book is often very useful, as it is very
+convenient, and sometimes serves to settle a troublesome query,
+arising in other minds, by which the possessor is absolved from the
+prejudice of doubt. Young people who expect to labor with their
+hands for what they have of this world's goods, or rise by their own
+efforts, should by all means acquire habits of economy, learn to save,
+form correct habits, and no time will be required overcoming these. So
+surely as they do this, so surely will they be in a situation to ask
+no special favors. Every man wants to learn to look out for himself
+and rely upon himself. Every man needs to feel that he is the peer
+of every other man, and he cannot do it if he is penniless. Money
+is power, and those who have it exert a wider influence than the
+destitute. Hence it should be the ambition of all young men to acquire
+it, as well as to store their minds with useful knowledge.
+
+
+GETTING A SITUATION.
+
+In seeking a situation, it is always best to appear in person if
+practicable. A business man who requires the services of a salesman or
+clerk, a bookkeeper, stenographer, or some one to remain in his employ
+a considerable time, usually prefers to see an applicant and have a
+few words with him about the work that is to be done.
+
+If an application has to be made by letter, it should be done in the
+handwriting of the applicant. It may be brief, and should include
+references.
+
+It is best for a young man to learn a trade. In this country
+the trades offer more stable means of subsistence than do other
+departments of active life. His knowledge of a trade will form no
+bar to any effort he may afterward make to rise to a higher or more
+congenial calling.
+
+When a position has been obtained by an applicant, he should at once
+proceed to render himself indispensable to his employer by following
+up the details of his work in a conscientious and agreeable manner.
+Thus he will gain confidence and grow in favor with men who are quick
+to recognize merit, and who respond to that which contributes to the
+success of a meritorious man.
+
+[Illustration]
+
+There is always room in every business for an honest, hard-worker. It
+will not do to presume otherwise; nor should one sit down to grumble
+or concoct mischief. The most perilous hour of one's life is when he
+is tempted to despond. He who loses, his courage loses all. There are
+men in the world who would rather work than be idle at the same price.
+Imitate them. Success is not far off. An honorable and happy life is
+before you. Lay hold of it.
+
+
+       *       *       *       *       *
+
+[Illustration: DETECTING COUNTERFEIT MONEY.]
+
+DETECTING COUNTERFEIT MONEY
+
+
+The desire to accumulate property is one of the noblest that nature
+has implanted in man, and it is through the successful results of
+this desire, we are enabled to point with unerring certainty to
+the disembarking line, which so surely characterizes the advanced
+educated, refined and civilized man from that of the wild savage,
+whose highest desire is to slay and rob his fellow men, and proudly
+exhibit their scalps, or the plunder he has acquired, as evidence of
+his cunning or courage.
+
+It is through this inborn desire to accumulate that man is willing to
+labor, toil, suffer, and forego present gratifications for the hope
+of future greater satisfactions; that has resulted in the building and
+equiping the mighty ships of commerce, whose white, spreading canvas
+dots every sea where commerce may be known, or where the interests of
+God's creatures may best be served. It is through this desire, coupled
+with unremitting toil, that we owe everything of permanent enjoyment,
+of enlightenment and of prosperity. The millions of dollars of paper
+money which is handled every day as the natural fruit of toil and
+saving through the many and diversified transactions in the vast,
+illimitable and ever rapidly developing field of commerce, is but the
+representative of ownership of property.
+
+If this representative is what it purports on its face to be, each
+and every one who receives it in exchange for services or commodities,
+owns not merely a piece of paper, with designs, words and promises
+printed or engraved thereon, but an interest or an undivided whole in
+a farm, a block of buildings or a store well stocked with merchandise,
+which, in his estimation, at least, is more desirable to him than the
+labor or commodity for which he has voluntarily made the exchange;
+but, if on the contrary, it is other than what it purports on its face
+to be, he finds that he is the owner of a piece of paper whose value
+is _nil_.
+
+There is, at the present writing, 1884, nearly eight hundred million
+dollars of paper currency in the United States, consisting of
+greenbacks and national currency, a great portion of which is in
+actual circulation, and it has been estimated by eminent authorities,
+who occupy positions of trust in the various departments through
+which the financial machinery of this vast sea of paper money is daily
+circulated, that there is in circulation nearly one-fifth of this
+amount in counterfeit money, or about one hundred and sixty million
+dollars; and not one dollar of this counterfeit money owes its
+circulation to any excellence of the work in its manufacture, but
+wholly to the general ignorance of those who handle it, as to what
+is required to constitute a genuine bill. The time will come when the
+United States will redeem all of its issue of paper money, when those
+who are holding any of this counterfeit money will have to stand the
+loss to the extent of the sum in their possession. To all of those who
+are willing to take a small portion of their time each day for a few
+weeks in learning just what it takes to constitute a genuine bill,
+there need be no necessity of ever losing anything by counterfeiters,
+as it is impossible for them to make bills which will in any way
+approach the beauty and exactness of the genuine ones. There is not at
+the present time, nor has there ever been in the past, nor will there
+ever be in the future, a counterfeit bill made that cannot be detected
+at sight; and the positive knowledge of how to know at all times when
+a bill is genuine and when not is within the reach of all those
+who may have the privilege of reading the following information
+or infallible rules with a genuine desire to be benefited thereby.
+
+
+DEVICES AND FRAUDS.
+
+Various devices are resorted to by a numerous gang or body of persons,
+to get on in the world without turning their attention to legitimate
+and useful employments. This class includes many that are not engaged
+in the practice of counterfeiting and putting forth bad money, but who
+make themselves felt in various ways through vain tricks and schemes,
+which are, to all intents and purposes, frauds.
+
+Business men are generally apt at detecting and turning off petty
+schemes, but they find it best to have the means with which they
+may deal successfully as against regular swindlers, forgers and
+counterfeiters.
+
+
+COUNTERFEIT AND GENUINE WORK.
+
+[Illustration: DETECTING COUNTERFEIT MONEY]
+
+As indicated above, counterfeit notes are issued and put into the
+channels of circulation in abundance every year by those engaged
+in the practice of counterfeiting. These notes are often such good
+imitations of the genuine that it is quite difficult to discern the
+difference.
+
+That he may protect himself, each business man should have some
+definite knowledge of a genuine bank-note.
+
+The engraving of a genuine bank note, in most all of its parts, is
+done by machinery, and it is more exact and perfect. On the contrary,
+most all parts of counterfeit notes are done by hand.
+
+Counterfeiters cannot afford to purchase machinery, such as is used
+for the production of genuine notes. The cost of such machinery is
+between $100,000, and $150,000, and if it were in wrong hands it would
+be always liable to seizure and confiscation.
+
+In order to prevent the forgery of bank-notes, a great deal of
+ingenuity and art has been expended on their production. The principal
+features of the manufacture are described as a peculiar kind of paper
+and water mark; an elaborate design, printed with a peculiar kind of
+ink, and certain private marks, known only by the bank officials.
+
+The work of counterfeiters can never equal that of the makers of
+genuine notes, whose skill and facilities for producing the highest
+grade of work known to the art, are the best that the world affords.
+
+Unless one is somewhat learned as to the quality of engraving, that he
+may be able to distinguish a fine specimen of the art when he sees it,
+he is likely to become a victim of the counterfeiter's operations.
+
+
+LATHE WORK.
+
+When the genuineness of a bank-note is doubted, the Lathe Work on
+the note should first be closely scrutinized. The several letters
+of denomination, circles, ovals, and shadings between and around the
+letters in the words, etc., are composed of numberless extremely fine
+lines--inclusive of lines straight, curved and network. These are all
+regular and unbroken, never running into each other, and may be traced
+throughout with a magnifying glass.
+
+Without the skill or machinery, by which the genuine is produced, the
+same quality of work cannot be done. Therefore, in a counterfeit, the
+lines are imperfect, giving the paper a dull or hazy aspect, that may
+be all the better appreciated by comparing it with the genuine. The
+lines in the counterfeit will be found now and then irregular in size,
+and broken: not uniform in course, sometimes heavy, sometimes light:
+no two stamps or dies on the same note being exactly alike.
+
+The fine, uniform, shade-lines, with which the letters on the genuine
+are embellished, are wrought by a machine that cannot be reproduced
+by counterfeiters, nor used for other than legitimate purposes, by
+authority.
+
+
+GEOMETRICAL LATHE.
+
+The fine line is the characteristic of the various and beautiful
+figures which are seen on a genuine note. This line is produced
+by what is called the Geometrical Lathe. The patterns made by the
+geometrical lathe are of every variety of form. They are not engraved
+directly upon the bank-note plate, but on pieces of soft steel plate,
+which are afterwards hardened. The impressions are then transferred
+to a soft steel roller, which, in its turn, is also hardened, and the
+impressions remain there, in relief. This roller is then capable of
+transferring the same designs to the bank-note plate by means of the
+transfer press.
+
+In counterfeit engraving, the design is made directly upon the plate,
+and not by transfer, as in the production of plates for genuine notes.
+The essential difference between the two methods of production is, the
+counterfeit is made by hand, and is inexact and imperfect, while the
+genuine is made on geometrical principles, and is therefore exact,
+artistic and beautiful.
+
+In all the government issues the geometric lathe work is liberally
+used. This should be studied carefully, as it constitutes the chief
+test of genuineness.
+
+Fine lines, of unerring exactness, never broken, are seen on the
+genuine medallion heads, or shields, upon which the designation of
+the note is sometimes stamped. This nicety cannot be given by hand, or
+with the use of imperfect machinery. By close scrutiny the lines will
+be found to break off in the pattern, or appear forked, irregular in
+size, and not well defined throughout.
+
+[Illustration]
+
+On most counterfeits the vignettes are not well engraved, and the
+portraits have a dull appearance; the letters are usually wanting in
+clearness; the printing is sometimes faulty, by which some features of
+the note are obscured.
+
+
+RULING ENGINE WORK.
+
+In Ruling Engine Work, as it is called, the fine line is present,
+also. The engraving is produced and transferred in the same way as the
+geometrical lathe work. In this they are parallel and not in circles.
+Those which constitute the shading of letters are so fine that they
+form a perfectly even gray shade. They may be printed so that the
+shading will appear darker, but the aspect will be uniform. The spaces
+between lines are exact, whether the lines be horizontal or diagonal.
+The lines are also made crooked or wave-like, not absolutely parallel.
+Ruling engine work is generally used for shading of names of banks,
+and also for the names of town, state, etc.
+
+
+VIGNETTES.
+
+While lathe work and that of the ruling engine are invariably
+machine work, and therefore cannot be successfully reproduced by
+counterfeiters, the Vignettes are chiefly the work of the hands. In
+all genuine work they are made by first class artists, who are well
+paid for their services, and who therefore have no incentive to
+exercise their skill for illegitimate purposes.
+
+Sometimes water and sky are done with the ruling engine, and when they
+are, no counterfeiter can successfully imitate them. Fine vignettes
+are seldom seen on counterfeit notes. If the lathe and ruling engine
+work be genuine, an ordinary vignette cannot make a note counterfeit,
+and if that be counterfeit, no vignette can make the note genuine.
+
+The vignettes on genuine notes are executed by men at the head of
+their vocation, and are very life-like and beautiful. Counterfeit
+vignettes usually have a sunken and lifeless appearance. Genuine
+vignettes, as seen upon government issues, consist of out-door scenes,
+portraits, historical pictures, and allegorical figures. They are all
+exceedingly beautiful, and it is not likely that such work will ever
+be successfully imitated.
+
+
+SOLID PRINT.
+
+The lettering, or solid print, in genuine work is done by a
+first-class artist, who makes that kind of work his exclusive concern.
+The name of the engraving company is always engraved with great pains
+and is very accurate. It will be seen on the upper and lower margin
+of the note. This, in counterfeits, is not quite uniform or even.
+The words "one dollar," as on the one dollar greenbacks, are to be
+considered as a sample of solid print.
+
+
+BANK-NOTE PAPER.
+
+Bank-notes are printed upon paper composed of linen, the qualify of
+which is not always the same, and it varies in thickness. Therefore,
+the paper is not always a sure test, but it is important. The
+manufacture of this paper is a profound secret, as carefully kept as
+the combinations to the great vaults where the government's millions
+lie awaiting further river and harbor bills. It is made only at
+the Dalton mill, which dates back almost to colonial days. What its
+combinations are nobody knows except those intimately connected with
+its manufacture. The secret of the paper-making is jealously guarded,
+as is also the paper itself. From the moment it is made until it gets
+into the treasury vaults it is carefully guarded. It goes there in
+small iron safes, the sheets carefully counted, and all precautions
+against its loss being taken both by the government officials and by
+the express companies which carry it.
+
+
+COUNTERFEIT SIGNATURES.
+
+Sometimes genuine notes are stolen before they are signed; then the
+only thing about them made counterfeit is the signatures. Those who
+are familiar with the signatures of the officers of the bank where
+notes are purloined, may not be lead into error, as such signatures
+usually appear more or less cramped or unsteady; but there is no sure
+protection against a counterfeit of this kind for those who do not
+have special knowledge of the signatures.
+
+[Illustration: UNITED STATES TREASURY BUILDING, WASHINGTON, D.C.]
+
+
+ALTERED BANK-NOTES.
+
+Bank-notes are altered in two ways, namely: raising the denomination,
+and changing the name of a broken to that of a responsible bank.
+
+First, in altering a note, it is scraped until thin: then figures of
+larger denomination are pasted over. A pasted note may be detected by
+holding it up to the light, when the pasted parts will appear darker,
+as they are thicker.
+
+Second, the denomination of a note is raised by taking out a low one
+with an acid, and printing in a higher one with a counterfeit stamp.
+The ink used in genuine bank-note printing is a peculiar kind, and
+not easily to be obtained by counterfeiters: therefore, their printing
+will not appear as clear and bright as that of the government, which
+is done with ink of the finest quality. If the ink is black, it gives
+a clear and glossy impression, without any of that smutty appearance,
+as is sometimes seen in counterfeit bank-notes. It is almost
+impossible to imitate the green ink that is used by the government,
+and it is nearly as difficult to imitate the red and other colors.
+Counterfeit inks look dull and muddy, while genuine inks have a glossy
+appearance.
+
+In the case of a note altered by the use of acid, it may be
+noticed that the acid, by spreading more than was intended by the
+counterfeiter, has injured parts of other letters, and the paper will
+appear more or less stained by the acid.
+
+
+COMPARING AND EXAMINING NOTES.
+
+A counterfeit should be compared with one that is genuine, in order
+to familiarize one's self with the distinguishing features which have
+already been indicated.
+
+It is best to acquire the habit of giving each note as received a
+searching glance, turning it over to see the back, and if there be
+any defect, it will probably catch the eye. If there be the least
+suspicion, a critical examination of all its parts should be made.
+
+In case of doubt, the lathe work should be carefully examined, and it
+may be compared with a perfectly good bill; then examine the shading
+around the letters, and search for any sign of alteration in the
+title or denomination of the note. If there are any medallion heads or
+shields, notice the lines; if there is any red letter work, designed
+to appear on both sides, look at the character of the work on the
+face, then turn the note and examine the back. If the printing is
+not exactly alike on both sides, but varies in any part the note is
+counterfeit. Then observe the vignettes and portraits, to see whether
+their style and perfection compare well with the work on genuine
+notes. Then examine the solid print and engravers' names, as well as
+the printing, ink, and paper. By such thorough examination, one can
+hardly be at a loss to determine the status of the note.
+
+Good magnifying glasses are necessary, in most instances, to bring out
+the fine lines on bank-notes. Sometimes a microscope of great power is
+required to discern the genuine line.
+
+
+PIECING, ETC.
+
+Counterfeiters sometimes make ten bills of nine by what is termed
+piecing. Thus, a counterfeit note is cut into ten pieces by the
+counterfeiter, and these pieces are used in piecing nine genuine
+bills, from each of which a piece has been cut. The nine genuine
+pieces, thus obtained, are then pasted together, and with the tenth
+counterfeit piece added, make a tenth bill, which is the gain.
+
+Piecing bank-bills is not a very successful practice. One who
+possesses such information as here given, can readily detect the
+difference between the counterfeit and the genuine. This difference
+is, however, made less apparent by the counterfeiter, who defaces
+the counterfeit part, so as to give the note a worn appearance.
+Counterfeiting is rendered very difficult in consequence of the
+remarkable excellence of the work on the government and national
+currency, as also from the difficulty of imitating the green. But this
+currency, if successfully imitated by counterfeiters, will repay large
+outlay and care, as the greenbacks pass anywhere in the nation, and a
+counterfeit may be carried to other states or sections as it becomes
+known in any particular locality. National bank currency may be
+counterfeited by preparing a plate, and then with simple change in the
+name of the bank the counterfeit can be adapted to the various towns
+where banks are located. This much is written, not to lessen the value
+of or confidence in the issues of the government, but to admonish the
+public against the dangers of a false security.
+
+[Illustration]
+
+
+       *       *       *       *       *
+
+[Illustration: HOW TO ADVERTISE]
+
+HOW TO ADVERTISE
+
+EMBRACING RULES, SUGGESTIONS, AND PRACTICAL HINTS ON THIS IMPORTANT
+SUBJECT.
+
+[Illustration]
+
+
+Volumes might be written on the necessity of, and the various methods
+employed for, advertising. Many prosperous men owe their success
+in life to judicious and liberal advertising. In this age of strong
+competition in the various avenues of trade, he who does not advertise
+his wares will probably be outdone by a more ambitious dealer, with
+perhaps a poorer article, who advertises liberally. People go where
+they are invited, and the merchant who advertises freely, places his
+store and windows in attractive order, and leaves the door open, will
+do far more business than he who does not cater to the public, is
+indifferent about appearances, gruff, and complaining of hard times.
+
+Horace Greeley laid it down as a rule that a merchant should
+advertise equal to his rent. This, like all good rules, ought to have
+exceptions. An old and well established business would not require
+so much, while a new enterprise would require more than this amount
+expended judiciously in advertising. The merchant should decide at the
+beginning of the year about, what amount he may expend in advertising
+during the year, and then endeavor to place that amount in the best
+possible manner before the public.
+
+An advertiser should not be discouraged too soon. Returns are often
+slow and inadequate. Time is required to familiarize the public with a
+new article or new name. Some men have given up in despair, when just
+on the eve of reaping a harvest of success by this means. Many of the
+most prosperous and wealthy business men in this country have at times
+been driven hard to meet their advertising bills, but they knew that
+this was their most productive outlay, and by persistently continuing
+it they weathered the storm.
+
+
+NEWSPAPER ADVERTISING.
+
+Select the newspaper which circulates among the class of persons
+desired to reach. Do not advertise a special article or business
+designed for a limited class of customers, in a general newspaper.
+Almost all trades and occupations in these latter days have their
+special journals, and these afford the best means of reaching that
+class of persons. The purpose of the advertiser then should be to
+discover, first, the character of a paper's circulation, and second,
+the extent of its circulation. On these two essentials may then be
+based an estimate of its value as an advertising medium. The character
+of a paper's circulation is easily determined by the quality of the
+reading matter which the paper contains, and the general tone imparted
+to it by its conductors. The extent of a paper's circulation bears
+chiefly on the rates of advertising, which, other things being equal,
+should have a direct ratio to it. The extent of circulation is a
+matter of almost constant misrepresentation on the part of publishers
+or their agents.
+
+As a rule, the most prominent and costly part of the paper is the
+best. In country weeklies the "local items," or next to them, is
+preferable. In city journals containing a large amount of reading
+matter, a well displayed advertisement on the outside pages is perhaps
+the best for most classes of business.
+
+Place the advertisement before the public at the proper time, just when
+people are beginning to feel the need of such as the article advertised,
+as furs, when winter sets in. An advertisement may, however, profitably
+be kept before the public constantly, and increased or diminished as
+occasion requires.
+
+
+CIRCULARS.
+
+There are many well established firms who will not advertise in the
+newspapers at all. They believe that the same amount of money spent
+in circulars, catalogues, etc., sent direct to the persons whom they
+desire to reach, pays better than newspaper advertising. This is more
+direct, and affords the advertiser the opportunity of setting forth
+his claims more fully. Circulars, cards, catalogues, etc., also afford
+a means for the display of taste in their typographical arrangement
+and appearance, and often times this has as much to do in making
+an impression on the person who receives it, as the reading matter
+contained therein. The printed circular goes out to the public as the
+representative of the house; it should, therefore, in order to command
+attention and respect, have about it, an air of appropriateness and
+attraction. Such a circular will perhaps be carefully preserved for
+years, while another which was of not enough importance, apparently,
+to the proprietor or firm issuing it, to command their taste and
+skill, will soon be thrown aside as of no importance to the person
+receiving it.
+
+Several circulars must often be sent in order to command the attention
+and secure the custom of a person. Where circulars referring to the
+same article are repeatedly sent out, the attention of the person who
+receives them is likely to be arrested at last, and his response may
+be made in the form of an order.
+
+Perhaps thereafter he becomes a constant customer, buying himself, and
+recommending his friends to do likewise.
+
+
+CHARTS, CALENDARS, ETC.
+
+An important idea in advertising is to enlist the services of others,
+by making it to their interest to advertise your business. This is
+often done by sending out charts, calendars, etc., containing useful
+information, together with the advertisement. These, when properly
+arranged and prepared in an attractive manner, will be placed in
+a conspicuous place in the store, office, or home of the person
+receiving them. Railway, insurance, and other corporations have vied
+with each other in the elegance and attractiveness of their charts,
+etc., until they have gone into the fine arts, and spared no expense
+to captivate the public.
+
+
+LETTERS.
+
+More effectual than circulars, and nearest a personal interview, is a
+personal letter. As an advertisement the letter impresses itself upon
+the mind of the person receiving it, in an unusual way. A prominent
+firm employed clerks, and had written several thousand letters, at
+many times the cost of printed circulars, which they mailed throughout
+the country, calling especial attention to their line of goods. Even
+the two cent postage stamp, and the envelope being sealed, impresses
+the person receiving it with the thought that it is of importance,
+and one of the largest dry goods houses in Chicago, when issuing any
+circular which they regard as special, seal the envelope and place a
+two cent stamp thereon. They consider that this gives their circulars
+a preference over ordinary printed matter. Certain it is, that the
+public accept advertisements largely at the value and importance
+attached to them by their owners.
+
+
+DRUMMERS AND AGENTS.
+
+Personal effort exceeds all other means of advertising, and
+competition in many branches of business has become so strong in these
+times, and the facilities for travel so excellent, that large numbers
+of solicitors and agents traverse the country. Good personal address,
+a thorough understanding of the business, a knowledge of human nature,
+together with social qualities, constitute a good drummer.
+
+
+HOW TO WRITE AN ADVERTISEMENT.
+
+Before writing an advertisement, one should always place before his
+mind what is the most important thing to impress upon the public. If
+he is advertising an article of established trade, it is the name and
+location of the house selling it which must be the more prominent, or
+at least equally so with any other part; but if he be introducing some
+new article, or seeking to extend the sale of something little known
+or rare, these items are of far less importance, and the name of the
+article itself should be more prominent. The advertisement should be
+so constructed as to claim the attention of the reader, and retain
+that attention until he has read it through. "Excite but never
+satisfy," is the principle pursued by many successful advertisers.
+
+The advertisement should never contain anything repugnant to refined
+taste, and nothing grotesque or ridiculous. The most meaning should be
+condensed into the fewest possible words. The wording should often be
+changed, and an attractive typography should be used. It is well to
+choose an attractive heading, followed by fairly spaced paragraphs,
+with appropriate sub-heads.
+
+
+       *       *       *       *       *
+
+[Illustration: HOW TO BE HANDSOME.]
+
+HOW TO BE HANDSOME
+
+
+Where is the woman who would not be beautiful? If such there be--but
+no, she does not exist. From that memorable day when the Queen of
+Sheba made a formal call on the late lamented King Solomon until the
+recent advent of the Jersey Lily, the power of beauty has controlled
+the fate of dynasties and the lives of men. How to be beautiful, and
+consequently powerful, is a question of far greater importance to the
+feminine mind than predestination or any other abstract subject.
+If women are to govern, control, manage, influence and retain the
+adoration of husbands, fathers, brothers, lovers or even cousins, they
+must look their prettiest at all times.
+
+All women cannot have good features, but they can look well, and it
+is possible to a great extent to correct deformity and develop much of
+the figure. The first step to good looks is good health, and the
+first element of health is cleanliness. Keep clean--wash freely, bathe
+regularly. All the skin wants is leave to act, and it takes care of
+itself. In the matter of baths we do not strongly advocate a plunge
+in ice-cold water; it takes a woman with clear grit and a strong
+constitution to endure it. If a hot bath be used, let it come before
+retiring, as there is less danger of taking cold afterwards; and,
+besides, the body is weakened by the ablution and needs immediate
+rest. It is well to use a flesh-brush, and afterwards rinse off the
+soap-suds by briskly rubbing the body with a pair of coarse toilet
+gloves. The most important part of a bath is the drying. Every part of
+the body should be rubbed to a glowing redness, using a coarse crash
+towel at the finish. If sufficient friction can not be given, a small
+amount of bay rum applied with the palm of the hand will be found
+efficacious. Ladies who have ample leisure and who lead methodical
+lives, take a plunge or sponge bath three times a week, and a vapor
+or sun bath every day. To facilitate this very beneficial practice, a
+south or east apartment is desirable. The lady denudes herself, takes
+a seat near the window, and takes in the warm rays of the sun. The
+effect is both beneficial and delightful. If, however, she be of
+a restless disposition, she may dance, instead of basking, in the
+sunlight. Or, if she be not fond of dancing, she may improve the
+shining hours by taking down her hair and brushing it, using sulphur
+water, pulverized borax dissolved in alcohol, or some similar
+dressing. It would be surprising to many ladies to see her carefully
+wiping the separate locks on a clean, white towel until the dust
+of the previous day is entirely removed. With such care it is not
+necessary to wash the head, and the hair under this treatment is
+invariably good.
+
+One of the most useful articles of the toilet is a bottle of ammonia,
+and any lady who has once learned its value will never be without it.
+A few drops in the water takes the place of the usual amount of soap,
+and cleans out the pores of the skin as well as a bleach will do.
+Wash the face with a flesh-brush, and rub the lips well to tone their
+color. It is well to bathe the eyes before putting in the spirits, and
+if it is desirable to increase their brightness, this may be done by
+dashing soapsuds into them. Always rub the eyes, in washing, toward
+the nose. If the eyebrows are inclined to spread irregularly, pinch
+the hairs together where thickest. If they show a tendency to meet,
+this contact may be avoided by pulling out the hairs every morning
+before the toilet.
+
+The dash of Orientalism in costume and lace now turns a lady's
+attention to her eyelashes, which are worthless if not long and
+drooping. Indeed, so prevalent is the desire for this beautiful
+feature that hair-dressers and ladies' artists have scores of
+customers under treatment for invigorating their stunted eyelashes and
+eyebrows. To obtain these fringed curtains, anoint the roots with a
+balsam made of two drachms of nitric oxid of mercury mixed with one
+of leaf lard. After an application wash the roots with a camel's hair
+brush dipped in warm milk. Tiny scissors are used, with which the
+lashes are carefully but slightly trimmed every other day. When
+obtained, refrain from rubbing or even touching the lids with the
+finger-nails. There is more beauty in a pair of well-kept eyebrows
+and full, sweeping eyelashes than people are aware of, and a very
+inattractive and lusterless eye assumes new beauty when it looks out
+from beneath elongated fringes. Many ladies have a habit of rubbing
+the corners of their eyes to remove the dust that will frequently
+accumulate there. Unless this operation is done with little friction
+it will be found that the growth of hair is very spare, and in that
+case it will become necessary to pencil the barren corners. Instead
+of putting cologne water on the handkerchief, which has come to be
+considered a vulgarism among ladies of correct tastes, the perfume is
+spent on the eyebrows and lobes of the ears.
+
+If commenced in youth, thick lips may be reduced by compression, and
+thin linear ones are easily modified by suction. This draws the blood
+to the surfaces, and produces at first a temporary and, later, a
+permanent inflation. It is a mistaken belief that biting the lips
+reddens them. The skin of the lips is very thin, rendering them
+extremely susceptible to organic derangement, and if the atmosphere
+does not cause chaps or parchment, the result of such harsh treatment
+will develop into swelling or the formation of scars. Above all
+things, keep a sweet breath.
+
+Everybody can not have beautiful hands, but there is no plausible
+reason for their being ill kept. Red hands may be overcome by soaking
+the feet in hot water as often as possible. If the skin is hard and
+dry, use tar or oat-meal soap, saturate them with glycerine, and wear
+gloves in bed. Never bathe them in hot water, and wash no oftener than
+is necessary. There are dozens of women with soft, white hands who do
+not put them in water once a month. Rubber gloves are worn in making
+the toilet, and they are cared for by an ointment of glycerine and
+rubbed dry with chamois-skin or cotton flannel. The same treatment is
+not unfrequently applied to the face with the most successful results.
+If such methods are used, it would be just as well to keep the
+knowledge of it from the gentlemen. We know of one beautiful lady who
+has not washed her face for three years, yet it is always clean, rosy,
+sweet and kissable. With some of her other secrets she gave it to her
+lover for safe keeping. Unfortunately, it proved to be her last gift
+to that gentleman, who declared in a subsequent note that "I can not
+reconcile my heart and my manhood to a woman who can get along without
+washing her face."
+
+
+SOME OF THE SECRETS OF BEAUTY.
+
+There is as much a "fashion" in complexion as there is in bonnets
+or boots. Sometimes nature is the mode, sometimes art. Just now the
+latter is in the ascendant, though, as a rule, only in that inferior
+phase which has not reached the "concealment of art"--the point
+where extremes meet and the perfection of artifice presents all the
+appearance of artlessness. No one of an observant turn of mind, who
+is accustomed to the sight of English maids and matrons, can deny
+that making-up, as at present practiced, partakes of the amateurish
+element. Impossible reds and whites grow still more impossibly red
+and white from week to week under the unskilled hands of the wearer of
+"false colors," who does not like to ask for advice on so delicate a
+subject, for, even were she willing to confess to the practice, the
+imputation of experience conveyed in the asking for counsel might be
+badly received, and would scarcely be in good taste.
+
+The prevalent and increasing short-sightedness of our times is,
+perhaps, partly the cause of the excessive use of rouge and powder.
+The wielder of the powder puff sees herself afar off, as it were. She
+knows that she cannot judge of the effect of her complexion with her
+face almost touching its reflection in the glass, and, standing about
+a yard off, she naturally accentuates her roses and lilies in a way
+that looks very pleasing to her, but is rather startling to any one
+with longer sight. Nor can she tone down her rouge with the powdered
+hair that softened the artificial coloring of her grandmother when she
+had her day. Powder is only occasionally worn with evening dress,
+and it is by daylight that those dreadful bluish reds and whites look
+their worst.
+
+On the other hand, there are some women so clever at making up their
+faces that one feels almost inclined to condone the practice in
+admiration of the result. These are the small minority, and are likely
+to remain so, for their secret is of a kind unlikely to be shared. The
+closest inspection of these cleverly managed complexions reveals no
+trace of art.
+
+Notwithstanding the reticence of these skilled artists, an occasional
+burst of confidence has revealed a few of their means of accomplishing
+the great end of looking pretty. "Do you often do that?" said one of
+those clever ones, a matron of 37, who looked like a girl of 19, to a
+friend who was vigorously rubbing her cheeks with a course towel after
+a plentiful application of cold water.
+
+"Yes, every time I come in from a walk, ride or drive. Why?"
+
+"Well, no wonder you look older than you are. You are simply wearing
+your face out!"
+
+"But I must wash?"
+
+"Certainly, but not like that. Take a leaf out of my book; never
+wash you face just before going out into the fresh air, or just after
+coming in. Nothing is more injurious to the skin. Come to the glass.
+Do you notice a drawn look about your eyes and a general streakiness
+in the cheeks? That is the result of your violent assault upon your
+complexion just now. You look at this moment ten years older than you
+did twenty minutes ago in the park."
+
+"Well, I really do. I look old enough to be your mother; but then, you
+are wonderful. You always look so young and fresh!"
+
+"Because I never treat my poor face so badly as you do yours. I use
+rain-water, and if I cannot get that, I have the water filtered. When
+I dress for dinner I always wash my face with milk, adding just enough
+hot water to make it pleasant to use. A very soft sponge and very fine
+towel take the place of your terrible huckaback arrangement."
+
+Two or three years ago a lady of Oriental parentage on her father's
+side spent a season in London society. Her complexion was brown,
+relieved by yellow, her features large and irregular, but redeemed
+by a pair of lovely and expressive eyes. So perfect was her taste in
+dress that she always attracted admiration wherever she went. Dressed
+in rich dark brown or dullest crimsons or russets, so that no one
+ever noticed much what she wore, she so managed that suggestions
+and hints--no more--of brilliant amber or [Transcriber's Note: The
+original text reads 'promegranate'] pomegranate scarlet should appear
+just where they imparted brilliancy to her deep coloring, and abstract
+the yellow from her skin. A knot of old gold satin under the rim of
+her bonnet, another at her throat, and others in among the lace at her
+wrists, brightened up the otherwise subdued tinting of her costume, so
+that it always looked as though it had been designed expressly for her
+by some great colorist. Here rouge was unnecessary. The surroundings
+were arranged to suit the complexion, instead of the complexion to
+suit the surroundings. There can be no doubt as to which is the method
+which best becomes the gentlewoman.
+
+In addition to the disagreeable sensation of making-up, it must
+be remembered that the use of some of the white powders eventually
+destroys the texture of the skin, rendering it rough and coarse.
+Rimmel, the celebrated perfumer, in his "Book of Perfumes," says that
+rouge, being composed of cochineal and saffron, is harmless, but that
+white cosmetics consist occasionally of deleterious substances which
+may injure the health. He advises actors and actresses to choose
+cosmetics, especially the white, with the greatest care, and women of
+the world, who wish to preserve the freshness of their complexion, to
+observe the following recipe: Open air, rest, exercise and cold water.
+
+In another part of this pleasant book the author says that _schonada_,
+a cosmetic used among the Arabs, is quite innocuous and at the same
+time effectual. "This cream, which consists of sublimated benzoin,
+acts upon the skin as a slight stimulant, and imparts perfectly
+natural colors during some hours without occasioning the
+inconveniences with which European cosmetics may justly be
+reproached." It is a well-known fact that bismuth, a white powder
+containing sugar of lead, injures the nerve-centers when constantly
+employed, and occasionally causes paralysis itself.
+
+In getting up the eyes, nothing is injurious that is not dropped into
+them. Tho use of _kohl_ or _kohol_ is quite harmless, and, it must be
+confessed, very effective when applied--as the famous recipe for salad
+dressing enjoins with regard to the vinegar--by the hand of a miser.
+Modern Egyptian ladies make their _kohol_ of the smoke produced by
+burning almonds. A small bag holding the bottle of _kohol_, and a pin,
+with a rounded point with which to apply it, form part of the toilet
+paraphernalia of all the beauties of Cairo, who make the immense
+mistake of getting up their eyes in an exactly similar manner, thus
+trying to reduce the endless variety of nature to one common pattern,
+a mistake that may be accounted for by the fact that the Arabs believe
+_kohol_ to be a sovereign specific against ophthalmia. Their English
+sisters often make the same mistake without the same excuse. A hairpin
+steeped in lampblack is the usual method of darkening the eyes in
+England, retribution following sooner or later in the shape of a total
+loss of the eyelashes. Eau de Cologne is occasionally dropped into
+the eyes, with the effect of making them brighter. The operation is
+painful, and it is said that half a dozen drops of whisky and the
+same quantity of Eau de Cologne, eaten on a lump of sugar, is quite as
+effective.
+
+
+HIGH-HEELED BOOTS.
+
+A lady looks infinitely taller and slimmer in a long dress than she
+does in a short costume, and there is always a way of showing the
+feet, if desired, by making the front quite short, which gives,
+indeed, a more youthful appearance to a train dress. The greatest
+attention must, of course, be paid to the feet with these short
+dresses, and I may here at once state that high heels are absolutely
+forbidden by fashion. Doctors, are you content? Only on cheap shoes
+and boots are they now made, and are only worn by common people. A
+good bootmaker will not make high heels now, even if paid double price
+to do so. Ladies--that is, real ladies--now wear flat-soled shoes and
+boots, _a la_ Cinderella. For morning walking, boots or high Moliere
+shoes are worn.
+
+If you wear boots you may wear any stockings you like, for no one
+sees them. But if you wear shoes you must adapt your stockings to your
+dress. Floss silk, Scotch thread, and even cotton stockings are worn
+for walking, silk stockings have returned into exclusively evening
+wear. Day stockings should be of the same color as the dress, but
+they may be shaded, or stripped, or dotted, just as you please. White
+stockings are absolutely forbidden for day wear--no one wears them--no
+one dares wear them under fashion's interdiction.
+
+
+HOW TO APPEAR GRACEFUL IN WALKING.
+
+The whole secret of standing and walking erect consists in keeping
+the chin well away from the breast. This throws the head upward and
+backward, and the shoulders will naturally settle backward and
+in their true position. Those who stoop in walking generally look
+downward. The proper way is to look straight ahead, upon the same
+level with your eyes, or if you are inclined to stoop, until that
+tendency is overcome, look rather above than below the level.
+Mountaineers are said to be as "straight as an arrow," and the reason
+is because they are obliged to look upward so much. It is simply
+impossible to stoop in walking if you will heed and practice this
+rule. You will notice that all round-shouldered persons carry the chin
+near the breast and pointed downward. Take warning in time, and heed
+grandmother's advice, for a bad habit is more easily prevented than
+cured. The habit of stooping when one walks or stands is a bad habit
+and especially hard to cure.
+
+
+       *       *       *       *       *
+
+[Illustration: MULTUM IN PARVO.]
+
+MULTUM IN PARVO
+
+
+HISTORY OF THE BIBLES OF THE WORLD.
+
+The Bibles of the world are the koran of the Mohammedans, the
+tripitaka of the Buddhists, the five kings of the Chinese, the three
+vedas of the Hindoos, the zendavesta of the Parsees and the scriptures
+of the Christians. The koran, says the Chicago Times, is the most
+recent, dating from the seventh century after Christ. It is a compound
+of quotations from both the Old and the New Testaments and from the
+talmud. The tripitaka contain sublime morals and pure aspirations.
+Their author lived and died in the sixth century before Christ.
+
+The sacred writings of the Chinese are called the five kings, the word
+"king" meaning web of cloth. From this it is presumed that they were
+originally written on five rolls of cloth. They contain wise sayings
+from the sages on the duties of life, but they can not be traced
+further back than the eleventh century before our era. The vedas are
+the most ancient books in the language of the Hindoos, but they do
+not, according to late commentators, antedate the twelfth before the
+Christian era. The zendaveata of the Parsees, next to our Bible, is
+reckoned among scholars as being the greatest and most learned of
+the sacred writings. Zoroaster, whose sayings it contains, lived and
+worked in the twelfth century before Christ. Moses lived and wrote
+the pentateuch 1,500 years before the birth of Jesus, therefore that
+portion of our Bible is at least 300 years older than the most
+ancient of other sacred writings. The eddas, a semi-sacred work of the
+Scandinavians, was first given to the world in the fourteen century
+A.D.
+
+
+PRECIOUS STONES.
+
+ARRANGED ACCORDING TO COLOR AND IN ORDER OF HARDINESS.
+
+  _Limpid_.--Diamond, Sapphire, Topaz, Rock-Crystal.
+
+  _Blue_.--Sapphire, Topaz, Indicolite, Turquoise, Spinel, Aquamarine,
+  Kaynite.
+
+  _Green_.--Oriental Emerald, Chrysoberyl, Amazon Stone, Malachite,
+  Emerald, Chrysoprase, Chrysolite.
+
+  _Yellow_.--Diamond, Topaz, Fire-Opal.
+
+  _Red_.--Sapphire-Ruby, Spinel-Ruby, Rubellite, Garnet,
+  Brazilian-Topaz, Hyacinth, Carnelian.
+
+  _Violet_.--Oriental-Amethyst, Amethyst.
+
+  _Black and Brown_.--Diamond, Tourmaline, Hyacinth, Garnet.
+
+
+HOW TO MEASURE CORN IN THE CRIB.
+
+Rule: 1st. Measure the length, breadth and height of the crib inside
+the rail; multiply them together and divide by two, the result is the
+number of bushels of shelled corn.
+
+2d. Level the corn so that it is of equal depth throughout, multiply
+the length, breath and depth together, and this product by four,
+and cut off one figure to the right of the product; the other will
+represent the number of bushels of shelled corn.
+
+3d. Multiply length by height, and then by width, add two ciphers to
+the result and divide by 124; this gives the number of bushels of ear
+corn.
+
+
+HOME DRESSMAKING.
+
+The art of dressmaking in America has been of late years so simplified
+that almost anyone with a reasonable degree of executive ability can
+manufacture a fashionable costume by using an approved pattern and
+following the directions printed upon it, selecting a new pattern for
+each distinct style; while in Europe many ladies adhere to the old
+plan of cutting one model and using it for everything, trusting to
+personal skill or luck to gain the desired formation. However, some
+useful hints are given which are well worth offering after the paper
+pattern has been chosen.
+
+The best dressmakers here and abroad use silk for lining, but nothing
+is so durable or preserves the material as well as a firm slate twill.
+This is sold double width and should be laid out thus folded: place
+the pattern upon it with the upper part towards the cut end, the
+selvedge for the fronts. The side pieces for the back will most
+probably be got out of the width, while the top of the back will fit
+in the intersect of the front. A yard of good stuff may be often saved
+by laying the pattern out and well considering how one part cuts into
+another. Prick the outline on to the lining; these marks serve as a
+guide for the tacking.
+
+In forming the front side plaits be careful and do not allow a fold
+or crease to be apparent on the bodice beyond where the stitching
+commences. To avoid this, before beginning stick a pin through what
+is to be the top of the plait. The head will be on the right side, and
+holding the point, one can begin pinning the seam without touching the
+upper part of the bodice. To ascertain the size of the buttonholes put
+a piece of card beneath the button to be used and cut it an eighth of
+an inch on either side beyond. Having turned down the piece in front
+on the buttonhole side run a thread a sixteenth of an inch from the
+extreme edge, and again another the width of the card. Begin to cut
+the first buttonhole at the bottom of the bodice; and continue at
+equal distances. The other side of the bodice is left wide enough to
+come well under the buttonholes. The buttonholes must be laid upon it
+and a pin put through the center of each to mark where the button
+is to be placed. In sewing on the buttons put the stiches in
+horizontally; if perpendicularly they are likely to pucker that side
+of the bodice so much that it will be quite drawn up, and the buttons
+will not match the buttonholes.
+
+
+A WOMAN'S SKIRTS.
+
+Observe the extra fatigue which is insured to every woman in merely
+carrying a tray upstairs, from the skirts of the dress. Ask any young
+women who are studying to pass examinations whether they do not find
+loose clothes a _sine qua non_ while poring over their books, and then
+realize the harm we are doing ourselves and the race by habitually
+lowering our powers of life and energy in such a manner. As a matter
+of fact it is doubtful whether any persons have ever been found
+who would say that their stays were at all tight; and, indeed, by a
+muscular contraction they can apparently prove that they are not so by
+moving them about on themselves, and thus probably believe what
+they say. That they are in error all the same they can easily assure
+themselves by first measuring round the waist outside the stays; then
+take them off, let them measure while they take a deep breath, with
+the tape merely laid on the body as if measuring for the quantity of
+braid to go round a dress, and mark the result. The injury done by
+stays is so entirely internal that it is not strange that the maladies
+caused by wearing them should be attributed to every reason under
+the sun except the true one, which is, briefly, that all the internal
+organs, being by them displaced, are doing their work imperfectly and
+under the least advantageous conditions: and are, therefore, exactly
+in the state most favorable to the development of disease, whether
+hereditary or otherwise.--_Macmillan's Magazine._
+
+
+TO MAKE THE SLEEVES.
+
+As to sleeves. Measure from the shoulder to the elbow and again from
+elbow to the wrist. Lay these measurements on any sleeve patterns you
+may have, and lengthen and shorten accordingly. The sleeve is cut in
+two pieces, the top of the arm and the under part, which is about an
+inch narrower than the outside. In joining the two together, if the
+sleeve is at all tight, the upper part is slightly fulled to the lower
+at the elbow. The sleeve is sewn to the armhole with no cordings now,
+and the front seam should be about two inches in front of the bodice.
+
+Bodices are now worn very tight-fitting, and the French stretch the
+material well on the cross before beginning to cut out, and in cutting
+allow the lining to be slightly pulled, so that when on, the outside
+stretches to it and insures a better fit. An experienced eye can tell
+a French-cut bodice at once, the front side pieces being always on the
+cross. In dress cutting and fitting, as in everything else, there
+are failures and discouragements, but practice overrules these little
+matters, and "trying again" brings a sure reward in success.
+
+A sensible suggestion is made in regard to the finish in necks of
+dresses for morning wear. Plain colors have rather a stiff appearance,
+tulle or crepe lisse frilling are expensive and frail, so it is a good
+idea to purchase a few yards of really good washing lace, about an
+inch and a half in depth; quill or plait and cut into suitable lengths
+to tack around the necks of dresses. This can be easily removed
+and cleaned when soiled. A piece of soft black Spanish lace, folded
+loosely around the throat close to the frillings, but below it, looks
+very pretty; or you may get three yards of scarf lace, trim the ends
+with frillings, place it around the neck, leaving nearly all the
+length in the right hand, the end lying upon the left shoulder being
+about half a yard long. Wind the larger piece twice around the throat,
+in loose, soft folds, and festoon the other yard and a half, and
+fasten with brooch or flower at the side.--_Philadelphia Times._
+
+
+DISCOVERY OF GOLD IN CALIFORNIA.
+
+It was on the 19th day of January, 1848, that James W. Marshall, while
+engaged in digging a race for a saw-mill at Coloma, about thirty-five
+miles eastward from Sutter's Fort, found some pieces of yellow metal,
+which he and the half-dozen men working with him at the mill supposed to
+be gold. He felt confident that he had made a discovery of great
+importance, but he knew nothing of either chemistry or gold-mining, so
+he could not prove the nature of the metal nor tell how to obtain it in
+paying quantities. Every morning he went down to the race to look for
+the bits of metal; but the other men at the mill thought Marshall was
+very wild in his ideas, and they continued their labors in building the
+mill, and in sowing wheat and planting vegetables. The swift current of
+the mill-race washed away a considerable body of earthy matter, leaving
+the coarse particles of gold behind; so Marshall's collection of
+specimens continued to accumulate, and his associates began to think
+there might be something in his gold mines after all. About the middle
+of February, a Mr. Bennett, one of the party employed at the mill, went
+to San Francisco for the purpose of learning whether this metal was
+precious, and there he was introduced to Isaac Humphrey, who had washed
+for gold in Georgia. The experienced miner saw at a glance that he
+had the true stuff before him, and, after a few inquiries, he was
+satisfied that the diggings must be rich. He made immediate preparation
+to visit the mill, and tried to persuade some of his friends to go with
+him; but they thought it would be only a waste of time and money, so he
+went with Bennett for his sole companion.
+
+He arrived at Coloma on the 7th of March, and found the work at the
+mill going on as if no gold existed in the neighborhood. The next day
+he took a pan and spade, and washed some of the dirt in the bottom of
+the mill-race in places where Marshall had found his specimens, and,
+in a few hours, Humphrey declared that these mines were far richer
+than any in Georgia. He now made a rocker and went to work washing
+gold industriously, and every day yielded to him an ounce or two of
+metal. The men at the mill made rockers for themselves, and all
+were soon busy in search of the yellow metal. Everything else was
+abandoned; the rumor of the discovery spread slowly. In the middle of
+March Pearson B. Reading, the owner of a large ranch at the head of
+the Sacramento valley, happened to visit Sutter's Fort, and hearing
+of the mining at Coloma, he went thither to see it. He said that if
+similarity of formation could be taken as a proof, there must be gold
+mines near his ranch; so, after observing the method of washing, he
+posted off, and in a few weeks he was at work on the bars of Clear
+Creek, nearly two hundred miles northwestward from Coloma. A few
+days after Reading had left, John Bidwell, now representative of the
+northern district of the State in the lower House of Congress, came to
+Coloma, and the result of his visit was that, in less than a month,
+he had a party of Indians from his ranch washing gold on the bars of
+Feather River, twenty-five miles northwestward from Coloma. Thus the
+mines were opened at far distant points.
+
+The first printed notice of the discovery of gold was given in the
+California newspaper published in San Francisco on the 10th of March.
+On the 29th of May the same paper, announcing that its publication
+would be suspended, says: "The whole country, from San Francisco to
+Los Angeles, and from the seashore to the base of the Sierra Nevada,
+resound the sordid cry of _gold! gold! gold!_ while the field is left
+half planted, the house half built and everything neglected but the
+manufacture of pick and shovels, and the means of transportation to
+the spot where one man obtained one hundred and twenty-eight dollars'
+worth of the real stuff in one day's washing; and the average for all
+concerned, is twenty dollars per diem. The first to commence quartz
+mining in California were Capt. Win. Jackson and Mr. Eliason, both
+Virginians, and the first machine used was a Chilian mill.
+
+The Reid Mine, in North Carolina, was the first gold mine discovered
+and worked in the United States, and the only one in North America
+from which, up to 1825, gold was sent to the Mint.
+
+
+HOW TO MAKE ARTIFICIAL GOLD.
+
+The following oroid or imitation gold is sometimes sold for the
+genuine article which it closely resembles. Pure copper, 100 parts by
+weight, is melted in a crucible, and then 6 parts of magnesia, 3.6 of
+sal-ammoniac, 1.8 of quicklime and 9. of tartar are added separately
+and gradually in the form of powder. The whole is then stirred for
+about half an hour, and 17 parts of zinc or tin in small grains are
+thrown in and thoroughly mixed. The [Transcriber's Note: The original
+text reads 'cruicible'] crucible is now covered and the mixture kept
+melted for half an hour longer, when it is skimmed and poured out.
+
+Any imitation of gold may be detected by its weight, which is not
+one-half of what it should be, and by its dissolving in nitric acid
+while pure gold is untouched.
+
+
+HOW TO TELL ANY PERSON'S AGE.
+
+There is a good deal of amusement in the following magical table of
+figures. It will enable you to tell how old the young ladies are. Just
+hand this table to a young lady, and request her to tell you in which
+column or columns her age is contained, and add together the figures
+at the top of the columns in which her age is found, and you have
+the great secret. Thus, suppose her age to be 17, you will find that
+number in the first and fifth columns; add the first figures of these
+two columns.
+
+Here is the magic table:
+
+       1     2     4     8    16    32
+       3     3     5     9    17    33
+       5     6     6    10    18    34
+       7     7     7    11    19    35
+       9    10    12    12    20    36
+      11    11    13    13    21    37
+      13    14    14    14    22    38
+      15    15    15    15    23    39
+      17    18    20    24    24    40
+      19    19    21    25    25    41
+      21    22    22    26    26    42
+      23    23    23    27    27    43
+      25    26    28    28    28    44
+      27    27    29    29    29    45
+
+
+      29    30    30    30    30    46
+      31    31    31    31    31    47
+      33    34    36    40    48    48
+      35    35    37    41    49    49
+      37    38    38    42    50    50
+      39    39    39    43    51    51
+      41    42    44    44    52    52
+      43    43    45    45    53    53
+      45    46    46    46    54    54
+      47    47    47    47    55    55
+      49    50    52    56    56    56
+      51    51    53    57    57    57
+      53    54    54    58    58    58
+      55    55    55    59    59    59
+      57    58    60    60    60    60
+      59    59    61    61    61    61
+      61    62    62    62    62    62
+      63    63    63    63    63    63
+
+
+WHAT THE WHITE HOUSE COSTS.
+
+Salary of President, $50,000; additional appropriations are about
+$75,000. A total of $125,000. The President has the following corps
+of assistants: Private Secretary, $3,250; Assistant Private Secretary,
+$2,250; Stenographer, $1,800; five Messengers, $1,200 each, $6,000;
+Steward--; two Doorkeepers, $1,200 each, $2,400; two Ushers, $1,200,
+$1,400, $2,600; Night Usher, $1,200; Watchman, $900, and a few other
+minor clerks and telegraph operators.
+
+SUNDRIES.--Incidental expenses, $8,000; White House repairs--carpets
+and refurnishing, $12,500; fuel, $2,500; green-house, $4,000; gas,
+matches and stable, $15,000.
+
+These amounts, with others of minor importance, consume the entire
+appropriations.
+
+
+BUSINESS LAW.
+
+Ignorance of the law excuses no one. It is a fraud to conceal a fraud.
+The law compels no one to do impossibilities. An agreement without
+consideration is void. Signatures made with a lead pencil are good in
+law. A receipt for money paid is not legally conclusive. The acts of one
+partner bind all the others. Contracts made on Sunday cannot be
+enforced. A contract made with a minor is void. A contract made with a
+lunatic is void. Principals are responsible for the acts of their
+agents. Agents are responsible to their principals for errors. Each
+individual in a partnership is responsible for the whole amount of the
+debts of the firm. A note given by a minor is void. Notes bear interest
+only when so stated. It is legally necessary to say on a note "for value
+received." A note drawn on Sunday is void. A note obtained by fraud, or
+from a person in a state of intoxication, cannot be collected. If a note
+be lost or stolen, it does not release the maker; he must pay it. An
+endorser of a note is exempt from liability if not served with notice of
+its dishonor within twenty-four hours of its non-payment.
+
+
+ITEMS WORTH REMEMBERING.
+
+A sun bath is of more worth than much warming by the fire.
+
+Books exposed to the atmosphere keep in better condition than if
+confined in a book-case. Pictures are both for use and ornament. They
+serve to recall pleasant memories and scenes; they harmonize with the
+furnishing of the rooms. If they serve neither of these purposes they
+are worse than useless; they only help fill space which would look
+better empty, or gather dust and make work to keep them clean.
+
+A room filled with quantities of trifling ornaments has the look of
+a bazaar and displays neither good taste nor good sense. Artistic
+excellence aims to have all the furnishings of a high order of
+workmanship combined with simplicity, while good sense understands the
+folly of dusting a lot of rubbish.
+
+A poor book had best be burned to give place to a better, or even to
+an empty shelf, for the fire destroys its poison, and puts it out of
+the way of doing harm.
+
+Better economize in the purchasing of furniture or carpets than scrimp
+in buying good books or papers.
+
+Our sitting-rooms need never be empty of guests or our libraries of
+society if the company of good books is admitted to them.
+
+
+REMARKABLE CALCULATIONS REGARDING THE SUN.
+
+The sun's average distance from the earth is about 91,500,000 miles.
+Since the orbit of the earth is elliptical, and the sun is situated at
+one of its foci, the earth is nearly 3,000,000 miles further from
+the sun in aphelion than in perihelion. As we attempt to locate the
+heavenly bodies in space, we are immediately startled by the enormous
+figures employed. The first number, 91,500,000 miles, is far beyond
+our grasp. Let us try to comprehend it. If there were air to convey a
+sound from the sun to the earth, and a noise could be made loud enough
+to pass that distance it would require over fourteen years for it to
+come to us. Suppose a railroad could be built to the sun. An express
+train traveling day and night at the rate of thirty miles an hour,
+would require 341 years to reach its destination. Ten generations
+would be born and would die; the young men would become gray haired,
+and their great-grandchildren would forget the story of the beginning
+of that wonderful journey, and could find it only in history, as we
+now read of Queen Elizabeth or of Shakespeare; the eleventh generation
+would see the solar depot at the end of the route. Yet this enormous
+distance of 91,500,000 miles is used as the unit for expressing
+celestial distances--as the foot-rule for measuring space; and
+astronomers speak of so many times the sun's distance as we speak of
+so many feet or inches.
+
+SIGNS OF STORMS APPROACHING.--A ring around the sun or moon stands for
+an approaching storm, its near or distant approach being indicated by
+its larger or smaller circumference. When the sun rises brightly and
+immediately afterward becomes veiled with clouds, the farmer distrusts
+the day. Rains which begin early in the morning often stop by nine
+in place of "eleven," the hour specified in the old saw, "If it rains
+before seven."
+
+On a still, quiet day, with scarcely the least wind afloat, the
+ranchman or farmer can tell the direction of impending storm by cattle
+sniffing the air in the direction whence it is coming. Lack of dew in
+summer is a rain sign. Sharp white frosts in autumn and winter precede
+damp weather, and we will stake our reputation as a prophet that three
+successive white frosts are an infallible sign of rain. Spiders do not
+spin their webs out of doors before rain. Previous to rain flies sting
+sharper, bees remain in their hives or fly but short distances, and
+almost all animals appear uneasy.
+
+
+HOW TO DISTINGUISH GOOD MEAT FROM BAD MEAT.
+
+1st. It is neither of a pale pink color nor of a deep purple tint,
+for the former is a sign of disease, and the latter indicates that the
+animal has not been slaughtered, but has died with the blood in it, or
+has suffered from acute fever.
+
+2d. It has a marked appearance from the ramifications of little veins
+of fat among the muscles.
+
+3d. It should be firm and elastic to the touch and should scarcely
+moisten the fingers--bad meat being wet and sodden and flabby with the
+fat looking like jelly or wet parchment.
+
+4th. It should have little or no odor, and the odor should not be
+disagreeable, for diseased meat has a sickly cadaverous smell, and
+sometimes a smell of physic. This is very discoverable when the meat
+is chopped up and drenched with warm water.
+
+5th. It should not shrink or waste much in cooking.
+
+6th. It should not run to water or become very wet on standing for a
+day or two, but should, on the contrary, dry upon the surface.
+
+7th. When dried at a temperature of 212 deg., or thereabouts, it
+should not lose more than from 70 to 74 per cent. of its weight,
+whereas bad meat will often lose as much as 80 per cent. The juice of
+the flesh is alkaline or neutral to test paper.
+
+
+RAILROADS IN FINLAND.
+
+People who think of Finland as a sub-arctic country of bleak and
+forbidding aspect maybe surprised to hear that several railroads have
+already made a large part of the region accessible. A new line, 160
+miles long, has just been opened to the heart of the country in the
+midst of great forests and perhaps the most wonderful lake region in
+the world. Sportsmen are now within less than a day's journey from St.
+Petersburg of central Finland, where there is the best of hunting and
+fishing and twenty hours of sunlight every summer day. The most unique
+of railroads, however, is still the little line in Norway, north of
+the arctic circle, carrying the product of far northern mines to the
+sea, and famous as the only railroad that has yet invaded the polar
+regions.
+
+
+COMPARATIVE SIZE OF THE ARK AND THE GREAT EASTERN.
+
+The following comparison between the size of Noah's ark and the Great
+Eastern, both being considered in point of tonnage, after the old law
+for calculating the tonnage of a vessel, exhibits a remarkable
+similarity. The cubit of the Bible, according to Sir Isaac Newton, is
+20-1/2 inches, or, to be exact, 20.625 inches. Bishop Wilkins makes the
+cubit 20.88 inches. According to Newton the dimensions of the ark were:
+Length between perpendiculars, 515.62 feet; breadth, 84.94 feet; depth,
+51.56 feet; keel, or length for tonnage, 464.08 feet. Tonnage, according
+to old law, 18,231 58-94. The measurements of the ark, according to
+Wilkins' calculations were: Length, 54700 feet; breadth, 91.16 feet;
+depth, 54.70 feet; keel, 492.31 feet. Tonnage, 21,761. Notice how
+surprisingly near the Great Eastern came to being constructed after the
+same plan: Length, 680 feet; breadth, 83 feet; depth, 60 feet; keel, 630
+feet. Tonnage, 23,092.
+
+
+FINGER NAILS AS AN INDICATION OF CHARACTER.
+
+A white mark on the nail bespeaks misfortune.
+
+Pale or lead-colored nails indicate melancholy people.
+
+Broad nails indicate a gentle, timid, and bashful nature.
+
+Lovers of knowledge and liberal sentiments have round nails.
+
+People with narrow nails are ambitious and quarrelsome.
+
+Small nails indicate littleness of mind, obstinacy and conceit.
+
+Choleric, martial men, delighting in war, have red and spotted nails.
+
+Nails growing into the flesh at the points or sides indicate luxurious
+tastes.
+
+People with very pale nails are subject to much infirmity of the flesh
+and persecution by neighbors and friends.
+
+
+DANGERS OF CELLULOID.
+
+A curious accident, which happened recently in Paris, points out a
+possible danger in the wearing of combs and bracelets of celluloid. A
+little girl sat down before the fire to prepare her lessons. Her hair
+was kept back by a semi-circle comb of celluloid. As her head was bent
+forward to the fire this became warm, and suddenly burst into flames.
+The child's hair was partly burned off, and the skin of the head was
+so injured that several months after, though the burn was healed, the
+cicatrix formed a white patch on which no hair would grow. The burning
+point of celluloid is about 180 degrees, and the comb worn by the girl
+had attained that heat as it was held before the fire.
+
+
+ODD FACTS ABOUT SHOES.
+
+Grecian shoes were peculiar in reaching to the middle of the legs.
+
+The present fashion of shoes was introduced into England in 1633.
+
+In the ninth and tenth centuries the greatest princes of Europe wore
+wooden shoes.
+
+Slippers were in use before Shakespeare's time, and were originally
+made "rights" and "lefts."
+
+Shoes among the Jews were made of leather, linen, rush or wood;
+soldiers' shoes were sometimes made of brass or iron.
+
+In the reign of William Rufus of England, in the eleventh century,
+a great beau, "Robert, the Horned," used shoes with sharp points,
+stuffed with tow, and twisted like rams' horns.
+
+The Romans made use of two kinds of shoes--the solea, or sandal, which
+covered the sole of the foot, and was worn at home and in company, and
+the calceus, which covered the whole foot and was always worn with the
+toga when a person went abroad.
+
+In the reign of Richard II., shoes were of such absurd length as
+to require to be supported by being tied to the knees with chains,
+sometimes of gold and silver. In 1463 the English parliament took the
+matter in hand and passed an act forbidding shoes with spikes more
+than two inches in length being worn and manufactured.
+
+
+TABLE SHOWING THE AVERAGE VELOCITIES OF VARIOUS BODIES.
+
+A man walks 3 miles per hour or 4 feet per second.
+
+A horse trots 7 miles per hour or 10 feet per second.
+
+A horse runs 20 miles per hour or 29 feet per second.
+
+Steamboat runs 20 miles per hour or 26 feet per second.
+
+Sailing vessel runs 10 miles per hour or 14 feet per second.
+
+Rapid rivers flow 3 miles per hour or 4 feet per second.
+
+A moderate wind blows 7 miles per hour or 10 feet per second.
+
+A storm moves 36 miles per hour or 52 feet per second.
+
+A hurricane moves 80 miles per hour or 117 feet per second.
+
+A rifle ball 1000 miles per hour or 1466 feet per second.
+
+Sound 743 miles per hour or 1142 feet per second.
+
+Light, 192,000 miles per second.
+
+Electricity, 288,000 miles per second.
+
+
+QUANTITY OF OIL REQUIRED FOR DIFFERENT COLORS.
+
+Heath & Miligan quote the following figures. They are color
+manufacturers:
+
+      100 parts (weight) White Lead require 12 parts of oil.
+      100 parts (weight) Zinc White require 14 parts of oil.
+      100 parts (weight) Green Chrome require 15 parts of oil.
+      100 parts (weight) Chrome Yellow require 19 parts of oil.
+      100 parts (weight) Vermilion require 25 parts of oil.
+      100 parts (weight) Light Red require 31 parts of oil.
+      100 parts (weight) Madder Lake require 62 parts of oil.
+      100 parts (weight) Yellow Ochre require 66 parts of oil.
+      100 parts (weight) Light Ochre require 72 parts of oil.
+      100 parts (weight) Camels Brown require 75 parts of oil.
+      100 parts (weight) Brown Manganese require 87 parts of oil.
+      100 parts (weight) Terre Verte require 100 parts of oil.
+      100 parts (weight) Parisian Blue require 106 parts of oil.
+      100 parts (weight) Burnt Terreverte require 112 parts of oil.
+      100 parts (weight) Berlin Blue require 112 parts of oil.
+      100 parts (weight) Ivory Black require 112 parts of oil.
+      100 parts (weight) Cobalt require 125 parts of oil.
+      100 parts (weight) Florentine Brown require 150 parts of oil.
+      100 parts (weight) Burnt Terra Sienna require 181 parts of oil.
+      100 parts (weight) Raw Terra Sienna require 140 parts of oil.
+
+According to this table, a hundred parts of the quick drying white lead
+are ground with 12 parts of oil, and on the other hand slow drying ivory
+black requires 112 parts of oil.
+
+
+PAINTING.
+
+      1 gallon Priming Color will cover 50 superficial yards.
+      1 gallon White Zinc will cover 50 superficial yards.
+      1 gallon White Paint will cover 44 superficial yards.
+      1 gallon Lead Color will cover 50 superficial yards.
+      1 gallon Black Paint will cover 50 superficial yards.
+      1 gallon Stone Color will cover 44 superficial yards.
+      1 gallon Yellow Paint will cover 44 superficial yards.
+      1 gallon Blue Color will cover 45 superficial yards.
+      1 gallon Green Paint will cover 45 superficial yards.
+      1 gallon Bright Emerald Green will cover 25 superficial yards.
+      1 gallon Bronze Green will cover 45 superficial yards.
+
+One pound of paint will cover about four superficial yards the first
+coat, and about six yards each additional coat.
+
+
+RAPID PROCESS OF MARKING GOODS AT ANY DESIRED PER CENT. PROFIT.
+
+Retail merchants, in buying goods by wholesale, buy a great many
+articles by the dozen, such as boots and shoes, hats and caps, and
+notions of various kinds; now the merchant, in buying, for instance,
+a dozen hats, knows exactly what one of these hats will retail for in
+the market where he deals; and unless he is a good accountant, it
+will often take him some time to determine whether he can afford to
+purchase the dozen hats and make a living profit by selling them by
+the single hat; and in buying his goods by auction, as the merchant
+often does, he has not time to make the calculation before the goods
+are bid off. He therefore loses the chance of making good bargains by
+being afraid to bid at random, or if he bids, and the goods are cried
+off, he may have made a poor bargain by bidding thus at a venture.
+It then becomes a useful and practical problem to determine instantly
+what per cent. he would gain if he retailed the hat at a certain
+price, to tell what an article should retail for to make a profit of
+20 per cent.
+
+_Rule.--Divide what the articles cost per dozen by 10. which is done
+by removing the decimal point one place to the left._
+
+For instance, if hats cost $17.50 per dozen, remove the decimal point
+one place to the left, making $1.75, what they should be sold for
+apiece to gain 20 per cent, on the cost. If they cost $31.00 per
+dozen, they should be sold at $3.10 apiece, etc.
+
+
+THE SEVEN WONDERS OF THE WORLD.
+
+Pyramids of Egypt.
+
+Tower, Walls and Terrace Hanging Gardens of Babylon.
+
+Statue of Jupiter Olympus, on the Capitoline Hill, at Rome.
+
+Temple of Diana, at Ephesus.
+
+Pharos, or watch-tower, at Alexandria, Egypt.
+
+Colossus of Rhodes, a statue 105 feet high; overthrown by an
+earthquake 224 B.C.
+
+Mausoleum at Halicarnassus, a Grecian-Persian city in Asia Minor.
+
+
+HEAT AND COLD.
+
+Degrees of heat above zero at which substances melt:--Wrought iron,
+3,980 degrees; cast iron, 3,479; platinum, 3,080; gold, 2,590; copper,
+2,548; steel, 2,500; glass, 2,377; brass, 1,900; silver, 1,250;
+antimony, 951; zinc, 740; lead, 594; tin, 421; arsenic, 365; sulphur,
+226; beeswax, 151; gutta percha, 145; tallow, 97; lard, 95; pitch, 91;
+ice, 33. Degrees of heat above zero at which substances boil:--Ether,
+98 degrees; alcohol, 173; water, 212; petroleum, 306; linseed oil,
+640; blood heat, 98; eggs hatch, 104.
+
+
+QUANTITY OF SEED TO AN ACRE.
+
+Wheat, 1-1/2 to 2 bu.; rye, 1-1/2 to 2 bu.; oats, 3 bu.; barley, 2
+bu.; buckwheat, 1/2 bu.; corn, broadcast, 4 bu.; corn, in drills, 2 to
+3 bu.; corn, in hills, 4 to 8 qts.; broom corn, 1/2 bu.; potatoes,
+10 to 15 bu.; rutabagas, 3/4 lbs.; millet, 1/4 bu.; clover, white, 4
+qts.; clover, red, 8 qts.; timothy, 6 qts.; orchard grass, 2 qts.;
+red top, 1 to 2 pks.: blue grass, 2 bu,; mixed lawn grass, 1/2 bu.;
+tobacco, 2 ozs.
+
+
+SOLUBLE GLASS FOR FLOORS.
+
+Instead of the old-fashioned method of using wax for polishing floors,
+etc., soluble glass is now employed to great advantage. For this
+purpose the floor is first well cleaned, and then the cracks well
+filled up with a cement of water-glass and powdered chalk or gypsum.
+Afterward, a water-glass of 60  to 65 , of the thickness of syrup, is
+applied by means of a stiff brush. Any desired color may be imparted
+to the floor in a second coat of the water-glass, and additional coats
+are to be given until the requisite polish is obtained. A still higher
+finish may be given by pummicing off the last layer, and then putting
+on a coating of oil.
+
+
+DURABILITY OF A HORSE.
+
+A horse will travel 400 yards in 4-1/2 minutes at a walk, 400 yards
+in 2 minutes at a trot, and 400 yards in minute at a gallop. The usual
+work of a horse is taken at 22,500 lbs. raised 1 foot per minute, for
+8 hours per day. A horse will carry 250 lbs. 25 miles per day of 8
+hours. An average draught-horse will draw 1600 lbs. 23 miles per day
+on a level road, weight of wagon included. The average weight of a
+horse is 1000 lbs.; his strength is equal to that of 5 men. In a horse
+mill moving at 3 feet per second, track 25 feet diameter, he exerts
+with the machine the power of 4-1/2 horses. The greatest amount a
+horse can pull in a horizontal line is 900 lbs.; but he can only do
+this momentarily, in continued exertion, probably half of this is
+the limit. He attains his growth in 5 years, will live 25, average 16
+years. A horse will live 25 days on water, without solid food, 17 days
+without eating or drinking, but only 5 days on solid food, without
+drinking.
+
+A cart drawn by horses over an ordinary road will travel 1.1 miles
+per hour of trip. A 4-horse team will haul from 25 to 30 cubic feet
+of lime stone at each load. The time expended in loading, unloading,
+etc., including delavs, averages 35 minutes per trip. The cost of
+loading and unloading a cart, using a horse cram at the quarry, and
+unloading by hand, when labor is $1.25 per day, and a horse 75 cents,
+is 25 cents per perch--24.75 cubic feet. The work done by an animal is
+greatest when the velocity with which he moves is 1/8 of the greatest
+with which he can move when not impeded, and the force then exerted
+.45 of the utmost force the animal can exert at a dead pull.
+
+
+COMPARATIVE COST OF FREIGHT BY WATER AND RAIL.
+
+It has been proved by actual test that a single tow-boat can transport
+at one trip from the Ohio to New Orleans 29,000 tons of coal, loaded
+in barges. Estimating in this way the boat and its tow, worked by a
+few men, carries as much freight to its destination as 3,000 cars and
+100 locomotives, manned by 600 men, could transport.
+
+
+HINTS TO YOUNG HOUSEWIVES.
+
+Glycerine does not agree with a dry skin.
+
+If you use powder always wash it off before going to bed.
+
+When you give your cellar its spring cleaning, add a little copperas
+water and salt to the whitewash.
+
+A little ammonia and borax in the water when washing blankets keeps
+them soft and prevents shrinkage.
+
+Sprinkling salt on the top and at the bottom of garden walls is said
+to keep snails from climbing up or down.
+
+For relief from heartburn or dyspepsia, drink a little cold water in
+which has been dissolved a teaspoonful of salt.
+
+For hoarseness, beat a fresh egg and thicken it with fine white sugar.
+Eat of it freely and the hoarseness will soon be relieved.
+
+If quilts are folded or rolled tightly after washing, then beaten with
+a rolling pin or potato masher, it lightens up the cotton and makes
+them seem soft and new.
+
+Chemists say that it takes more than twice as much sugar to sweeten
+preserves, sauce, etc., if put in when they begin to cook as it does
+to sweeten after the fruit is cooked.
+
+Tar may be removed from the hands by rubbing with the outside of
+fresh, orange or lemon peel and drying immediately. The volatile oils
+dissolve the tar so that it can be rubbed off.
+
+Moths or any summer flying insects may be enticed to destruction by a
+bright tin pan half filled with kerosene set in a dark corner of the
+room. Attracted by the bright pan, the moth will meet his death in the
+kerosene.
+
+It may be worth knowing that water in which three or four onions have
+been boiled, applied with a gilding brush to the frames of pictures
+and chimney glasses, will prevent flies from lighting on them and will
+not injure the frames.
+
+
+SUPERSTITIONS REGARDING BABIES.
+
+It is believed by many that if a child cries at its birth and lifts up
+only one hand, it is born to command. It is thought very unlucky not
+to weigh the baby before it is dressed. When first dressed the clothes
+should not be put on over the head, but drawn on over the feet, for
+luck. When first taken from the room in which it was born it must
+be carried up stairs before going down, so that it will rise in the
+world. In any case it must be carried up stairs or up the street,
+the first time it is taken out. It is also considered in England and
+Scotland unlucky to cut the baby's nails or hair before it is twelve
+months old. The saying:
+
+     Born on Monday, fair in the face;
+     Born on Tuesday, full of God's grace;
+     Born on Wednesday, the best to be had;
+     Born on Thursday, merry and glad;
+     Born on Friday, worthily given;
+     Born on Saturday, work hard for a living;
+     Born on Sunday, shall never know want,
+
+is known with various changes all over the Christian world; one
+deviation from the original makes Friday's child "free in giving."
+Thursday has one very lucky hour just before sunrise.
+
+     The child that is born on the Sabbath day
+     Is bonny and good and gay,
+
+While
+
+     He who is born on New Year's morn
+     Will have his own way as sure as you're born.
+
+And
+
+     He who is born on Easter morn
+     Shall never know care, or want, or harm.
+
+
+SECRET ART OF CATCHING FISH.
+
+Put the oil of rhodium on the bait, when fishing with a hook, and you
+will always succeed.
+
+
+TO CATCH FISH.
+
+Take the juice of smallage or lovage, and mix with any kind of bait.
+As long as there remain any kind of fish within yards of your hook,
+you will find yourself busy pulling them out.
+
+
+CERTAIN CURE FOR DRUNKENNESS.
+
+Take of sulphate of iron 5 grains, magnesia 10 grains, peppermint
+water 11 drachms, spirits of nutmeg 1 drachm. Administer this twice
+a day. It acts as a tonic and stimulant and so partially supplies the
+place of the accustomed liquor, and prevents that absolute physical
+and moral prostration that follows a sudden breaking off from the use
+of stimulating drinks.
+
+
+LADIES' STAMPING POWDER.
+
+For use in stamping any desired pattern upon goods for needle work,
+embroidery, etc. Draw pattern upon heavy paper, and perforate with
+small holes all the lines with some sharp instrument, dust the powder
+through, remove the pattern and pass a warm iron over the fabric, when
+the pattern will become fixed. Any desired color can be used, such as
+Prussian blue, chrome green, yellow, vermilion, etc. Fine white rosin,
+2 ounces; gum sandarach, 4 ounces; color, 2 ounces. Powder very fine,
+mix, and pass through a sieve.
+
+
+SALARIES OF THE UNITED STATES OFFICERS, PER ANNUM.
+
+President, Vice-President and Cabinet.--President, $50,000;
+Vice-President, $8,000; Cabinet Officers, $8,000 each.
+
+United States Senators.--$5,000, with mileage.
+
+Congress.--Members of Congress, $5,000, with mileage.
+
+Supreme Court.--Chief Justice, $10,500; Associate Justices, $10,000.
+
+Circuit Courts.--Justices of Circuit Courts, $6,000.
+
+Heads of Departments.--Supt. of Bureau of Engraving and Printing,
+$4,500; Public Printer, $4,500; Supt. of Census, $5,000; Supt. of
+Naval Observatory, $5,000; Supt. of the Signal Service, $4,000;
+
+Director of Geological Surveys, $6,000; Director of the Mint, $4,500;
+Commissioner of General Land Office, $4,000; Commissioner of Pensions,
+$3,600; Commissioner of Agriculture, $3,000; Commissioner of Indian
+Affairs, $3,000; Commissioner of Education $3,000; Commander of Marine
+Corps, $3,500; Supt. of Coast and Geodetic Survey, $6,000.
+
+United States Treasury.--Treasurer, $6,000; Register of Treasury,
+$4,000; Commissioner of Customs, $4,000.
+
+Internal Revenue Agencies.--Supervising Agents, $12 per day; 34 other
+agents, per day, $6 to $8.
+
+Postoffice Department, Washington.--Three Assistant
+Postmaster-Generals, $3,500; Chief Clerk, $2,200.
+
+Postmasters.--Postmasters are divided into four classes. First class,
+$3,000 to $4,000 (excepting New York City, which is $8,000); second
+class, $2,000 to $3,000; third class, $1,000 to $2,000; fourth
+class, less than $1,000. The first three classes are appointed by
+the President, and confirmed by the Senate; those of fourth class are
+appointed by the Postmaster-General.
+
+Diplomatic appointments.--Ministers to Germany, Great Britain, France
+and Russia, $17,500; Ministers to Brazil, China, Austria-Hungary,
+Italy, Mexico, Japan and Spain, $12,000; Ministers to Chili, Peru and
+Central Amer., $10,000; Ministers to Argentine Confederation, Hawaiian
+Islands, Belgium, Hayti, Columbia, Netherlands, Sweden, Turkey and
+Venezuela, $7,500; Ministers to Switzerland, Denmark, Paraguay,
+Bolivia and Portugal, $5,000; Minister to Liberia, $4,000.
+
+Army Officers.--General, $13,500; Lieut.-General, $11,000;
+Major-General, $7,500; Brigadier-General, $5,500; Colonel, $3,500;
+Lieutenant-Colonel, $3,000; Major, $2,500; Captain, mounted, $2,000;
+Captain, not mounted, $1,800; Regimental Adjutant, $1,800; Regimental
+Quartermaster, $1,800; 1st Lieutenant, mounted, $1,600; 1st
+Lieutenant, not mounted, $1,500; 2d Lieutenant, mounted, $1,500; 2d
+Lieutenant, not mounted, $1,400; Chaplain, $1,500.
+
+Navy Officers.--Admiral, $13,000; Vice-Admiral, $9,000; Rear-Admirals,
+$6,000; Commodores, $5,000; Captains, $45,000; Commanders, $3,500;
+Lieut.-Commanders, $2,800; Lieutenants, $2,400; Masters, $1,800;
+Ensigns, $1,200; Midshipmen, $1,000; Cadet Midshipmen, $500; Mates,
+$900; Medical and Pay Directors and Medical and Pay Inspectors and
+Chief Engineers, $4,400; Fleet Surgeons, Fleet Paymasters and Fleet
+Engineers, $4,400; Surgeons and Paymasters, $2,800; Chaplains, $2,500.
+
+
+CHRONOLOGY OF IMPORTANT EVENTS.
+
+BEFORE CHRIST.
+
+      The Deluge: 2348
+      Babylon built: 2247
+      Birth of Abraham: 1993
+      Death of Joseph: 1635
+      Moses born: 1571
+      Athens founded: 1556
+      The Pyramids built: 1250
+      Solomon's Temple finished: 1004
+      Rome founded: 753
+      Jerusalem destroyed: 587
+      Babylon taken by Jews: 538
+      Death of Socrates: 400
+      Rome taken by the Gauls: 835
+      Paper invented in China: 170
+      Carthage destroyed: 146
+      Caesar landed in Britain: 55
+      Caesar killed: 44
+      Birth of Christ: 0
+
+AFTER CHRIST.
+
+      Death of Augustus: 14
+      Pilate, governor of Judea: 27
+      Jesus Christ crucified: 33
+      Claudius visited Britain: 43
+      St. Paul put to death: 67
+      Death of Josephus: 93
+      Jerusalem rebuilt: 131
+      The Romans destroyed 580,000 Jews and banished the rest
+         from Judea: 135
+      The Bible in Gothic: 373
+      Horseshoes made of iron: 481
+      Latin tongue ceased to be spoken: 580
+      Pens made of quills: 635
+      Organs used: 660
+      Glass in England: 663
+      Bank of Venice established: 1157
+      Glass windows first used for lights: 1180
+      Mariner's compass used: 1200
+      Coal dug for fuel: 1234
+      Chimneys first put to houses: 1236
+      Spectacles invented by an Italian: 1240
+
+
+      The first English House of Commons: 1258
+      Tallow candles for lights: 1200
+      Paper made from linen: 1302
+      Gunpowder invented: 1340
+      Woolen cloth made in England: 1341
+      Printing invented: 1436
+      The first almanac: 1470
+      America discovered: 1492
+      First book printed in England: 1507
+      Luther began to preach: 1517
+      Interest fixed at ten per cent. in England: 1547
+      Telescopes invented: 1549
+      First coach made in England: 1564
+      Clocks first made in England: 1568
+      Bank of England incorporated: 1594
+      Shakespeare died: 1616
+      Circulation of the blood discovered: 1619
+      Barometer invented: 1623
+      First newspaper: 1629
+      Death of Galileo: 1643
+      Steam engine invented: 1649
+      Great fire in London: 1666
+      Cotton planted in the United States: 1759
+      Commencement of the American war: 1775
+      Declaration of American Independence: 1776
+      Recognition of American Independence: 1782
+      Bank of England suspended cash payment: 1791
+      Napoleon I. crowned emperor: 1804
+      Death of Napoleon: 1820
+      Telegraph invented by Morse: 1832
+      First daguerreotype in France: 1839
+      Beginning of the American civil war: 1861
+      End of the American civil war: 1865
+      Abraham Lincoln died: 1865
+      Great Chicago Fire: 1871
+      Jas. A. Garfield died: 1881
+
+
+INTERESTING FACTS ABOUT OUR BODIES.
+
+The weight of the male infant at birth is 7 lbs. avoirdupois; that of
+the female is not quite 6-1/2 lbs. The maximum weight (140-1/2 lbs.)
+of the male is attained at the age of 40; that of the female (nearly
+124 lbs.) is not attained until 50; from which ages they decline
+afterward, the male to 127-1/4 lbs., the female to 100 lbs., nearly a
+stone. The full-grown adult is 20 times as heavy as a new-born
+infant. In the first year he triples his weight, afterwards the growth
+proceeds in geometrical progression, so that if 50 infants in their
+first year weigh 1,000 lbs., they will in the second weigh 1,210 lbs.;
+in the third 1,331: in the fourth 1464 lbs.; the term remaining very
+constant up to the ages of 11-12 in females, and 12-13 in males, where
+it must be nearly doubled; afterwards it may be continued, and will be
+found very nearly correct up to the age of 18 or 19, when the growth
+proceeds very slowly. At an equality of age the male is generally
+heavier than the female. Towards the age of 12 years only an
+individual of each sex has the same weight. The male attains the
+maximum weight at about the age of 40, and he begins to lose it very
+sensibly toward 60. At 80 he loses about 13.2328 lbs., and the stature
+is diminished 2.756 inches. Females attain their maximum weight at
+about 50. The mean weight of a mature man is 104 lbs., and of an
+average woman 94 lbs. In old age they lose about 12 or 14 lbs. Men
+weigh most at 40, women at 50, and begin to lose weight at 60. The
+mean weight of both sexes in old age is that which they had at 19.
+
+When the male and female have assumed their complete development they
+weigh almost exactly 20 times as much as at birth, while the stature
+is about 3-1/2 times greater. Children lose weight during the first
+three days after birth; at the age of a week they sensibly increase;
+after one year they triple their weight; then they require six years
+to double their weight, and 13 to quadruple it.
+
+It has been computed that nearly two years' sickness is experienced by
+every person before he is 70 years old, and therefore that 10 days per
+annum is the average sickness of human life. Till 40 it is but half,
+and after 50 it rapidly increases. The mixed and fanciful diet of man
+is considered the cause of numerous diseases from which animals are
+exempt. Many diseases have abated with changes of diet, and others are
+virulent in particular countries, arising from peculiarities.
+
+Human Longevity.--Of 100,000 male and female children, in the first
+month they are reduced to 90,396, or nearly a tenth. In the second,
+to 87,936. In the third, to 86,175. In the fourth, to 84,720. In the
+fifth, to 83,571. In the sixth, to 82,526, and at the end of the first
+year to 77,528, the deaths being 2 to 9. The next four years reduce
+the 77,528 to 62,448, indicating 37,552 deaths before the completion
+of the fifth year.
+
+At 25 years the 100,000 are half, or 49,995; at 52, one-third. At
+58-1/2, a fourth, or 25,000; at 67, a fifth; at 76, a tenth; at 81, a
+twentieth, or 5,000; and ten attain 100. Children die in large
+proportions because their diseases cannot be explained, and because the
+organs are not habituated to the functions of life. The mean of life
+varies in different countries from 40 to 45. A generation from father to
+son is about 30 years; of men in general five-sixths die before 70, and
+fifteen-sixteenths before 80. After 80 it is rather endurance than
+enjoyment. The nerves are blunted, the senses fail, the muscles are
+rigid, the softer tubes become hard, the memory fails, the brain
+ossifies, the affections are buried, and hope ceases. The remaining
+one-sixteenth die at 80; except a one-thirty-third, at 90. The remainder
+die from inability to live, at or before 100.
+
+About the age of 36 the lean man usually becomes fatter and the fat
+man leaner. Again, between the years of 43 and 50 his appetite fails,
+his complexion fades, and his tongue is apt to be furred on the least
+exertion of body or mind. At this period his muscles become flabby,
+his joints weak; his spirits droop, and his sleep is imperfect and
+unrefreshing. After suffering under these complaints a year, or
+perhaps two, he starts afresh with renewed vigor, and goes on to 61 or
+62, when a similar change takes place, but with aggravated symptoms.
+When these grand periods have been successively passed, the gravity of
+incumbent years is more strongly marked, and he begins to boast of his
+age.
+
+In Russia, much more than in any other country, instances of longevity
+are numerous, if true. In the report of the Holy Synod, in 1827,
+during the year 1825, and only among the Greek religion, 848 men had
+reached upward of 100 years of age; 32 had passed their 120th year, 4
+from 130 to 135. Out of 606,818 men who died in 1826, 2,765 were above
+90; 1,432 above 95, and 848 above 100 years of age. Among this last
+number 88 were above 115; 24 more than 120; 7 above 125, and one 130.
+Riley asserts that Arabs in the Desert live 200 years.
+
+On the average, men have their first-born at 30 and women at 28.
+The greatest number of deliveries take place between 25 and 35. The
+greatest number of deliveries take place in the winter months, and in
+February, and the smallest in July, i.e., to February, as 4 to 5 in
+towns and 3 to 4 in the country. The night births are to the day as 5
+to 4.
+
+Human Strength.--In Schulze's experiments on human strength, he found
+that men of five feet, weighing 126 lbs., could lift vertically 156
+lbs. 8 inches; 217 lbs. 1.2 inches. Others, 6.1 feet, weighing 183
+lbs., 156 lbs. 13 inches, and 217 lbs. 6 inches; others 6 feet 3
+inches, weighing 158 lbs., 156 lbs. 16 inches, and 217 lbs. 9 inches.
+By a great variety of experiments he determined the mean human
+strength at 30 lbs., with a velocity of 2.5 feet per second; or it is
+equal to the raising half a hogshead 10 feet in a minute.
+
+
+RULES FOR SPELLING.
+
+Words ending in _e_ drop that letter before the termination _able_,
+as in move, movable; unless ending in _ce_ or _ge_, when it is
+retained, as in change, changeable, etc.
+
+Words of one syllable, ending in a consonant, with a single vowel
+before it, double the consonants in derivatives; as, ship, shipping,
+etc. But if ending in a consonant with a double vowel before it, they
+do not double the consonant in derivatives; as, troop, trooper, etc.
+
+Words of more than one syllable, ending in a consonant preceded by a
+single vowel, and accented on the last syllable, double that consonant
+in derivatives; as, commit, committed; but except chagrin, chagrined.
+
+All words of one syllable ending in _l_, with a single vowel before
+it, have _ll_ at the close; as mill, sell. All words of one syllable
+ending in _l_, with a double vowel before it, have only one _l_ at the
+close; as mail, sail.
+
+The words foretell, distill, instill and fulfill, retain the _ll_
+of their primitives. Derivatives of dull, skill, will and full also
+retain the _ll_ when the accent falls on these words; as dullness,
+skillfull, willfull, fullness.
+
+Words of more than one syllable ending in _l_ have only one _l_ at the
+close; as delightful, faithful; unless the accent falls on the last
+syllable; as befall, etc.
+
+Words ending in _l_, double the letter in the termination _ly_.
+
+Participles ending in _ing_, from verbs ending in _e_, lose the final
+_e_; as have, having; make, making, etc; but verbs ending in _ee_
+retain both; as see, seeing. The word dye, to color, however, must
+retain the _e_ before _ing_. All verbs ending in _ly_, and nouns
+ending in _ment_, retain the _e_ final of the primitives; as brave,
+bravely; refine, refinement; except words ending in _dge_; as,
+acknowledge, acknowledgment.
+
+Nouns ending in _y_, preceded by a vowel, form their plural by adding
+_s_; as money, moneys; but if _y_ is preceded by a consonant, it is
+changed to _ies_ in the plural; as bounty, bounties.
+
+Compound words whose primitives end in _y_, change the _y_ into _i_;
+as beauty, beautiful.
+
+
+THE USE OF CAPITALS.
+
+Every entire sentence should begin with a capital.
+
+Proper names, and adjectives derived from these, should begin with a
+capital.
+
+All appellations of the Deity should begin with a capital. Official
+and honorary titles should begin with a capital.
+
+Every line of poetry should begin with a capital.
+
+Titles of books and the heads of their chapters and divisions are
+printed in capitals.
+
+The pronoun I and the exclamation O are always capitals.
+
+The days of the week and the months of the year begin with capitals.
+
+Every quotation should begin with a capital letter.
+
+Names of religious denominations begin with capitals.
+
+In preparing accounts each item should begin with a capital.
+
+Any word of very special importance may begin with a capital.
+
+
+TWENTY CHOICE COURSE DINNER MENUS.
+
+1. Rice Soup, Baked Pike, Mashed Potatoes, Roast of Beef, Stewed Corn,
+Chicken Fricassee, Celery Salad, Compote of Oranges, Plain Custard,
+Cheese, Wafers, Coffee.
+
+2. Mutton Soup, Fried Oysters, Stewed Potatoes, Boiled Corn Beef,
+Cabbage, Turnips, Roast Pheasants, Onion Salad, Apple Pie, White
+Custard, Bent's Water Crackers, Cheese, Coffee.
+
+3. Oyster Soup, Roast Mutton, Baked Potatoes, Breaded Veal Cutlets,
+Tomato Sauce, Baked Celery, Cabbage Salad, Apple Custard, Sponge Cake,
+Cheese, Coffee.
+
+4. Macaroni Soup, Boiled Chicken, with Oysters, Mutton Chops, Creamed
+Potatoes, Stewed Tomatoes, Pickled Beets, Peaches and Rice, Plain
+Cake, Cheese, Coffee.
+
+5. Tapioca Soup, Boiled Halibut, Duchesse Potatoes, Roast Beef Tongue,
+Canned Peas, Baked Macaroni, with Gravy, Fried Sweet Potatoes, Beet
+Salad, Cornstarch Pudding, Jelly Tarts, Cheese, Wafers, Coffee.
+
+6. Vegetable Soup, Boiled Trout, Oyster Sauce, Roast Veal, with
+Dressing, Boiled Potatoes, Stewed Tomatoes, Corn, Egg Salad, Snow
+Cream, Peach Pie, Sultana Biscuit, Cheese, Coffee.
+
+7. Potato Soup, Oyster Patties, Whipped Potatoes, Roast Mutton, with
+Spinach, Beets, Fried Parsnips, Egg Sauce, Celery Salad, Boiled Custard,
+Lemon Tarts, White Cake, Cheese, Coffee.
+
+8. Veal Soup, Boiled Shad, Caper Sauce, Porterhouse Steak, with
+Mushrooms, Pigeon Pie, Mashed Potatoes, Pickles, Rice Sponge Cakes,
+Cheese, Canned Apricots with Cream, Coffee.
+
+9. Giblet Soup, Scalloped Clams, Potato Cakes, Lamb Chops, Canned
+Beans, Tomatoes, Sweet Potatoes, Salmon Salad, Charlotte Rasse,
+Apricot Tarts, Cheese, Coffee.
+
+10. Vermicelli Soup, Fried Small Fish, Mashed Potatoes, Roast Beef,
+Minced Cabbage, Chicken Croquettes, Beet Salad, Stewed Pears, Plain
+Sponge Cake, Cheese, Coffee.
+
+11. Oxtail Soup, Fricasseed Chicken with Oysters, Breaded Mutton
+Chops, Turnips, Duchesse Potatoes, Chow-chow Salad, Chocolate Pudding,
+Nut Cake, Cheese, Coffee.
+
+12. Barley Soup, Boiled Trout, Creamed Potatoes, Roast Loin of Veal,
+Stewed Mushrooms, Broiled Chicken, Lettuce Salad, Fig Pudding, Wafers,
+Cheese, Coffee.
+
+13. Noodle Soup, Salmon, with Oyster Sauce, Fried Potatoes, Glazed
+Beef, Boiled Spinach, Parsnips, with Cream Sauce, Celery, Plain Rice
+Pudding, with Custard Sauce, Current Cake, Cheese, Coffee.
+
+14. Lobster Soup, Baked Ribs of Beef, with Browned Potatoes, Boiled
+Duck, with Onion Sauce, Turnips, Stewed Tomatoes, Lettuce, Delmonico
+Pudding, Cheese, Sliced Oranges, Wafers, Coffee.
+
+15. Chicken Broth, Baked Whitefish, Boiled Potatoes, Canned Peas,
+Mutton Chops, Tomatoes, Beets, Celery Salad, Apple Trifle, Lady
+Fingers, Cheese. Coffee.
+
+10. Sago Soup, Boiled Leg of Mutton, Caper Sauce, Stewed Potatoes,
+Canned Corn, Scalloped Oysters, with Cream Sauce, Celery and Lettuce
+Salad, Marmalade Fritters, Apple Custard, Cheese Cakes, Coffee.
+
+17. Vegetable Soup, Broiled Shad, Lyonnaise Potatoes, Pork Chops,
+with Sage Dressing, Parsnip Fritters, Macaroni and Gravy, Cauliflower
+Salad, Rhubarb Tarts, Silver Cake, Cheese, Coffee.
+
+18. Chicken Soup, with Rice, Codfish, Boiled, with Cream Sauce, Roast
+Veal, Tomatoes, Oyster Salad, Boiled Potatoes, Asparagus, Orange
+Jelly, White Cake, Cheese, Coffee.
+
+19. Macaroni Soup, Fried Shad, Tomato Sauce, Roast Mutton, Mashed
+Potatoes, Boiled Tongue, with Mayonnaise Dressing, Fried Parsnips,
+Canned Beans, Lemon Puffs, Cheese Cakes, Fruit, Coffee.
+
+20. Scotch Broth, Baked Halibut, Boiled Potatoes, Breaded Mutton
+Chops, Tomato Sauce, Spinach, Bean Salad, Asparagus and Eggs, Peach
+Batter Pudding, with Sauce, Wafers, Cheese, Coffee.
+
+
+TERMS USED IN MEDICINE.
+
+Anthelmintics are medicines which have the power of destroying or
+expelling worms from the intestinal canal.
+
+Antiscorbutics are medicines which prevent or cure the scurvy.
+
+Antispasmodics are medicines given to relieve spasm, or irregular and
+painful action of the muscles or muscular fibers, as in Epilepsy, St.
+Vitus' Dance, etc.
+
+Aromatics are medicines which have, a grateful smell and agreeable
+pungent taste.
+
+Astringents are those remedies which, when applied to the body, render
+the solids dense and firmer.
+
+Carminatives are those medicines which dispel flatulency of the
+stomach and bowels.
+
+Cathartics are medicines which accelerate the action of the bowels, or
+increase the discharge by stool.
+
+Demulcents are medicines suited to prevent the action of acrid and
+stimulating matters upon the mucous membranes of the throat, lungs,
+etc.
+
+Diaphoretics are medicines that promote or cause perspirable discharge
+by the skin.
+
+Diuretics are medicines which increase the flow of urine by their
+action upon the kidneys.
+
+Emetics are those medicines which produce vomiting.
+
+Emmenagogues are medicines which promote the menstrual discharge.
+
+Emollients are those remedies which, when applied to the solids of the
+body, render them soft and flexible.
+
+Errhines are substances which, when applied to the lining membrane of
+the nostrils, occasion a discharge of mucous fluid.
+
+Epispastices are those which cause blisters when applied to the
+surface.
+
+Escharotics are substances used to destroy a portion of the surface of
+the body, forming sloughs.
+
+Expectorants are medicines capable of facilitating the excretion of
+mucous from the chest.
+
+Narcotics are those substances having the property of diminishing the
+action of the nervous and vascular systems, and of inducing sleep.
+
+Rubefacients are remedies which excite the vessels of the skin and
+increase its heat and redness.
+
+Sedatives are medicines which have the power of allaying the actions
+of the systems generally, or of lessening the exercise of some
+particular function.
+
+Sialagogues are medicines which increase the flow of the saliva.
+
+Stimulants are medicines capable of exciting the vital energy, whether
+as exerted in sensation or motion.
+
+Tonics are those medicines which increase the tone or healthy action,
+or strength of the living system.
+
+
+RULES FOR THE PRESERVATION OF HEALTH.
+
+Pure atmospheric air is composed of nitrogen, oxygen and a very 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. Therefore, health requires that we breathe the same air once
+only.
+
+The solid part of our bodies is continually wasting and requires to be
+repaired by fresh substances. Therefore, food, which is to repair the
+loss, should be taken with due regard to the exercise and waste of the
+body.
+
+The fluid part of our bodies also wastes constantly; there is but one
+fluid in animals, which is water. Therefore, water only is necessary,
+and no artifice can produce a better drink.
+
+The fluid of our bodies is to the solid in proportion as nine to one.
+Therefore, a like proportion should prevail in the total amount of
+food taken.
+
+Light exercises an important influence upon the growth and vigor of
+animals and plants. Therefore, our dwellings should freely admit the
+sun's rays.
+
+Decomposing animal and vegetable substances yield various noxious
+gases, which enter the lungs and corrupt the blood. Therefore, all
+impurities should be kept away from our abodes, and every precaution
+be observed to secure a pure atmosphere.
+
+Warmth is essential to all the bodily functions. Therefore, an equal
+bodily temperature should be maintained by exercise, by clothing or by
+fire.
+
+Exercise warms, invigorates and purifies the body; clothing preserves
+the warmth the body generates; fire imparts warmth externally.
+Therefore, to obtain and preserve warmth, exercise and clothing are
+preferable to fire.
+
+Fire consumes the oxygen of the air, and produces noxious gases.
+Therefore, 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. The skin is a highly-organized membrane, full
+of minute pores, cells, blood-vessels, and nerves; it imbibes moisture
+or throws it off according to the state of the atmosphere or the
+temperature of the body. It also "breathes," like the lungs (though
+less actively). All the internal organs sympathize with the skin.
+Therefore, it should be repeatedly cleansed.
+
+Late hours and anxious pursuits exhaust the nervous system and produce
+disease and premature death. Therefore, the hours of labor and study
+should be short.
+
+Mental and bodily exercise are equally essential to the general health
+and happiness. Therefore, labor and study should succeed each other.
+
+Man will live most happily upon simple solids and fluids, of which
+a sufficient but temperate quantity should be taken. Therefore,
+over-indulgence in strong drinks, tobacco, snuff, opium, and all mere
+indulgences, should be avoided.
+
+Sudden alternations of heat and cold are dangerous (especially to the
+young and the aged). Therefore, clothing, in quantity and quality,
+should be adapted to the alternations of night and day, and of the
+seasons. And therefore, also, drinking cold water when the body is
+hot, and hot tea and soups when cold are productive of many evils.
+
+Never visit a sick person (especially if the complaint be of a
+contagious nature) with an empty stomach, as this disposes the system
+more readily to receive the contagion. And in attending a sick person,
+place yourself where the air passes from the door or window to the bed
+of the diseased; not between the diseased person and any fire that is
+in the room, as the heat of the fire will draw the infectious vapor in
+that direction.
+
+
+MOTHER SHIPTON'S PROPHECY.--The lines known as "Mother Shipton's
+Prophecy" were first published in England in 1485, before the
+discovery of America, and, of course, before any of the discoveries
+and inventions mentioned therein. All the events predicted have come
+to pass except that in the last two lines.
+
+      Carriages without horses shall go,
+      And accidents fill the world with woe.
+
+      Around the world thoughts shall fly
+      In the twinkling of an eye.
+
+      Waters shall yet more wonders do,
+      Now strange, yet shall be true.
+
+      The world upside down shall be,
+      And gold be found at root of tree.
+
+      Through hills man shall ride,
+      And no horse nor ass be at his side.
+
+      Under water man shall walk,
+      Shall ride, shall sleep, shall talk.
+
+      In the air men shall be seen
+      In white, in black, in green.
+
+      Iron in the water shall float,
+      As easy as a wooden boat.
+
+      Gold shall be found 'mid stone,
+      In a land that's now unknown.
+
+      Fire and water shall wonders do,
+      England shall at last admit a Jew.
+
+      And this world to an end shall come
+      In eighteen hundred and eighty-one.
+
+
+CAPTAIN KIDD, a notorious American pirate, was born about 1650. In
+1696 he was entrusted by the British Government with the command of
+a privateer, and sailed from New York, for the purpose of suppressing
+the numerous pirates then infesting the seas. He went to the East
+Indies, where he began a career of piracy, and returned to New York in
+1698 with a large amount of booty. He was soon after arrested, sent to
+England for trial, and executed in 1701.
+
+
+VALUE OF OLD AMERICAN COINS.--1793--Half cent, 75 cents; one cent,
+$2. 1794--Half cent, 20 cents, one cent, 10 cents; five cents, $1.25;
+fifty cents, $3; one dollar, $10. 1795--Half cent, 5 cents; one cent,
+5 cents; five cents, 25 cents; fifty cents, 55 cents; one dollar,
+$1.25. 1796--Half cent, $5; one cent, 10 cents; five cents $1; ten
+cents, 50 cents; twenty-five cents, $1; fifty cents, $10; one dollar,
+$1.50. 1797--Half cent, 5 cents; one cent, 5 cents; five cents, 50
+cents; ten cents, $1; fifty cents, $10; one dollar, $1.50. 1798--One
+cent, 5 cents; ten cents, $1; one dollar, $1.50. 1799--One cent, $5;
+one dollar, $1.60. 1800--Half cent, 5 cents; one cent, 3 cents; five
+cents, 25 cents; [Transcriber's Note: The original text reads 'ten
+cents 1'] ten cents, $1; one dollar, $1.10. 1801--One cent, 3 cents;
+five cents, $1; ten cents, $1; fifty cents, $2; one dollar, $1.25.
+1802--Half cent, 50 cents; one cent, 2 cents; ten cents, $1; fifty
+cents, $2; one dollar, $1.25. 1803--Half cent, 2 cents; one cent, 2
+cents; five cents, $10; [Transcriber's Note: The original text reads
+'ten cents, 1'] ten cents, $1; one dollar, $1.10. 1804--Half cent, 2
+cents; one cent, $2; five cents, 75 cents; ten cents, $2; twenty-five
+cents, 75 cents; one dollar, $100. 1805--Half cent, 2 cents; one cent,
+3 cents; five cents, $1.50; ten cents, 25 cents. 1806--Half cent, 2
+cents; one cent, 3 cents. 1807--Half cent, 2 cents; one cent, 3 cents;
+ten cents, 25 cents. 1808--Half cent, 2 cents; one cent, 5 cents.
+1809--Half cent, 1 cent; one cent, 25 cents; ten cents, 50 cents.
+1810--Half cent, 5 cents; one cent, 5 cents. 1811--Half cent, 25
+cents; one cent, 10 cents; ten cents, 50 cents. 1812--One cent, 2
+cents. 1813--One cent, 5 cents. 1815--Fifty cents, $5. 1821--One cent,
+5 cents. 1822--Ten cents, $1. 1823--One cent, 5 cents; twenty-five
+cents, $10. 1824--Twenty-five cents, 40 cents. 1825--Half cent, 2
+cents. 1826--Half cent, 2 cents; one cent, 50 cents. 1827--One cent,
+3 cents; twenty-five cents, $10. 1828--Half cent, 1 cent; twenty-five
+cents, 30 cents. 1829--Half cent, 2 cents. 1830--Half cent, 2 cents.
+1832-'33-'34--Half cent, 2 cents. 1835--Half cent, 1 cent. 1836--Fifty
+cents, $3; one dollar, $3. 1838--Ten cents, 25 cents. 1839--One
+dollar, $10. 1846--Five cents, 50 cents. 1849-'50--Half cent, 5
+cents. 1851--Half cent, 1 cent; twenty-five cents, 30 cents; one
+dollar, $10.90. 1852--Twenty-five cents, 30 cents; fifty cents,
+$2; one dollar, $10. 1853--Half cent, 1 cent; twenty cents (with
+no arrows), $2.50; one dollar, $1.25. 1854--Half cent, 2 cents;
+one dollar, $2. 1855-'57--Half cent, 5 cents; one dollar, $1.50.
+1856--Half cent, 5 cents; one dollar. $1.50. 1858--One dollar, $10.
+1863-'4-'5--Three cents, 95 cents. 1866--Half cent, 6 cents; three
+cents, 25 cents; five cents, 10 cents; twenty-five cents, 30 cents.
+1867--Three cents, 25 cents; five cents, 10 cents. 1868-'9--Three
+cents, 25 cents. 1870--Three cents, 15 cents. 1871--Two cents, 10
+cents; three cents, 25 cents. 1873--Two cents, 50 cents; three cents.
+50 cents. 1877-'8--Twenty cents, $1.50. These prices are for good
+ordinary coins without holes. Fine specimens are worth more.
+
+
+LEANING TOWER OF PISA.--The leaning tower of Pisa was commenced in
+1152, and was not finished till the fourteenth century. Tho cathedral
+to which this belongs was erected to celebrate a triumph of the Pisans
+in the harbor of Palermo in 1063, when allied with the Normans to
+drive the Saracens out of Sicily. It is a circular building, one
+hundred feet in diameter and 179 feet in extreme height, and has
+fine mosaic pavements, elaborately carved columns, and numerous
+bas-reliefs. The building is of white marble. The tower is divided
+into eight stories, each having an outside gallery of seven feet
+projection, and the topmost story overhangs the base about sixteen
+feet, though, as the center of gravity is still ten feet within the
+base, the building is perfectly safe. It has been supposed that this
+inclination was intentional, but the opinion that the foundation
+has sunk is no doubt correct. It is most likely that the defective
+foundation became perceptible before the tower had reached one-half
+its height, as at that elevation the unequal length of the columns
+exhibits an endeavor to restore the perpendicular, and at about the
+same place the walls are strengthened with iron bars.
+
+
+What causes the water to flow out of an artesian well?--The
+theoretical explanation of the phenomenon is easily understood.
+The secondary and tertiary geological formations often present the
+appearance of immense basins, the boundary or rim of the basin having
+been formed by an upheaval of adjacent strata. In these formations it
+often happens that a porous stratum, consisting of sand, sandstone,
+chalk or other calcareous matter, is included between two impermeable
+layers of clay, so as to form a flat [Transcriber's Note: The original
+text reads 'porus'] porous U tube, continuous from side to side of
+the valley, the outcrop on the surrounding hills forming the mouth
+of the tube. The rain filtering down through the porous layer to the
+bottom of the basin forms there a subterranean pool, which, with the
+liquid or semi-liquid column pressing upon it, constitutes a sort
+of huge natural hydrostatic bellows. Sometimes the pressure on
+the superincumbent crust is so great as to cause an upheaval or
+disturbance of the valley. It is obvious, then, that when a hole is
+bored down through the upper impermeable layer to the surface of the
+lake, the water will be forced up by the natural law of water seeking
+its level to a height above the surface of the valley, greater or
+less, according to the elevation of the level in the feeding column,
+thus forming a natural mountain on precisely the same principle as
+that of most artificial fountains, where the water supply comes from a
+considerable height above the jet.
+
+
+HOW MANY CUBIC FEET THERE ARE IN A TON OF COAL.--There is a difference
+between a ton of hard coal and one of soft coal. For that matter, coal
+from different mines, whether hard or soft, differs in weight, and
+consequently in cubic measure, according to quality. Then there is a
+difference according to size. To illustrate, careful measurements have
+been made of Wilkes-barre anthracite, a fine quality of hard coal,
+with the following results:
+
+                      Cubic-feet    Cubic feet
+                      in ton of     in ton of
+      Size of coal.   2,240 lbs.    2,000 lbs.
+
+        Lump            33.2          28.8
+        Broken          33.9          30.3
+        Egg             34.5          30.8
+        Stone           34.8          31.1
+        Chestnut        35.7          31.9
+        Pea             36.7          32.8
+
+
+For soft coal the following measures may be taken as nearly correct;
+it is simply impossible to determine any exact rule, even for
+bituminous coal of the same district: Briar Hill coal, 44.8 cubic
+feet per ton of 2,240 pounds; Pittsburgh, 47.8; Wilmington, Ill., 47;
+Indiana block coal, 42 to 43 cubic feet.
+
+
+The dimensions of the great wall of China and of what it is built.--It
+runs from a point on the Gulf of Liantung, an arm of the Gulf of
+Pechili in Northeastern China, westerly to the Yellow River; thence
+makes a great bend to the south for nearly 100 miles, and then runs
+to the northwest for several hundred miles to the Desert of Gobi. Its
+length is variously estimated to be from 1,250 to 1,500 miles. For the
+most of this distance it runs through a mountainous country, keeping
+on the ridges, and winding over many of the highest peaks. In some
+places it is only a formidable rampart, but most of the way it is
+composed of lofty walls of masonry and concrete, or impacted lime and
+clay, from 12 to 16 feet in thickness, and from 15 to 30 or 35 feet
+in height. The top of this wall is paved for hundreds of miles, and
+crowned with crenallated battlements, and towers 30 to 40 feet high.
+In numerous places the wall climbs such steep declivities that its
+top ascends from height to height in flights of granite steps. An army
+could march on the top of the wall for weeks and even months, moving
+in some places ten men abreast.
+
+
+Limits of Natural Vision.--This question is too indefinite for a
+specific answer. The limits of vision vary with elevation, conditions
+of the atmosphere, intensity of illumination, and other modifying
+elements in different cases. In a clear day an object one foot above
+a level plain may be seen at the distance of 1.31 miles; one ten feet
+high, 4.15 miles; one twenty feet high, 5.86 miles; one 100 feet high,
+13.1 miles; one a mile high, as the top of a mountain, 95.23 miles.
+This allows seven inches (or, to be exact, 6.99 inches) for the
+curvature of the earth, and assumes that the size and illumination of
+the object are sufficient to produce an image. Five miles may be taken
+as the extreme limit at which a man is visible on a flat plain to an
+observer on the same level.
+
+
+THE NIAGARA SUSPENSION BRIDGE.--For seven miles below the falls,
+Niagara river flows through a gorge varying in width from 200 to 400
+yards. Two miles below the falls the river is but 350 feet wide, and
+it is here that the great suspension bridge, constructed in 1855 by
+Mr. Roebling, crosses the gorge, 245 feet above the water. The length
+of the span, from tower to tower, is 821 feet, and the total length of
+the bridge is 2,220 feet. The length of the span, which is capable of
+sustaining a strain of 10,000 tons, is 821 feet from tower to tower,
+and the total length of the bridge is 2,220 feet. It is used both for
+railway and wagon traffic, the wagon-road and foot-way being directly
+under the railway bed. There is another suspension bridge across the
+Niagara river at a distance of only about fifty rods from the falls,
+on the American side. This is only for carriages and foot travel. It
+was finished in 1869. It is 1,190 feet long from cliff to cliff, 1,268
+feet from tower to tower, and 190 feet above the river, which at this
+point is a little over 900 feet in width.
+
+
+THE SPEED OF SOUND.--It has been ascertained that a full human voice,
+speaking in the open air, calm, can be heard at a distance of 400 feet;
+in an observable breeze a powerful human voice with the wind is audible
+at a distance of 15,840 feet; the report of a musket, 16,000 feet; a
+drum, 10,560 feet; music, a strong brass band, 15,840 feet; very heavy
+cannonading, 575,000 feet, or 90 miles. In the Arctic regions
+conversation has been maintained over water a distance of 6,766 feet. In
+gases the velocity of sound increases with the temperature; in air this
+increase is about two feet per second for each degree centigrade. The
+velocity of sound in oxygen gas at zero C. is 1,040 feet; in carbonic
+acid, 858 feet; in hydrogen, 4,164 feet. In 1827 Colladon and Sturm
+determined experimentally the velocity of sound in fresh water; the
+experiment was made in the Lake of Geneva, and it was found to be 4,174
+feet per second at a temperature of 15 degrees C. The velocity of sound
+in alcohol at 20 degrees C. is 4,218 feet; in ether at zero, 3,801; in
+sea water at 20 degrees C., 4,768. By direct measurements, carefully
+made, by observing at night the interval which elapses between the flash
+and report of a cannon at a known distance, the velocity of sound has
+been about 1,090 per second at the temperature of freezing water.
+
+
+DESCRIPTION OF THE YELLOWSTONE PARK.--The Yellowstone National Park
+extends sixty-five miles north and south, and fifty-five miles east
+and west, comprising 3,575 square miles, and is all 6,000 feet or more
+above sea-level. Yellowstone Lake, twenty miles by fifteen, has an
+altitude of 7,788 feet. The mountain ranges which hem in the valleys
+on every side rise to the height of 10,000 to 12,000 feet, and are
+always covered with snow. This great park contains the most striking
+of all the mountains, gorges, falls, rivers and lakes in the whole
+Yellowstone region. The springs on Gardiner's River cover an area of
+about one square mile, and three or four square miles thereabout are
+occupied by the remains of springs which have ceased to flow. The
+natural basins into which these springs flow are from four to six feet
+in diameter and from one to four feet in depth. The principal ones are
+located upon terraces midway up the sides of the mountain. The banks
+of the Yellowstone River abound with ravines and canons, which are
+carved out of the heart of the mountains through the hardest of rocks.
+The most remarkable of these is the canon of Tower Creek and Column
+Mountain. The latter, which extends along the eastern bank of the
+river for upward of two miles, is said to resemble the Giant's
+Causeway. The canon of Tower Creek is about ten miles in length and
+is so deep and gloomy that it is called "The Devil's Den." Where
+Tower Creek ends the Grand Canon begins. It is twenty miles in length,
+impassable throughout, and inaccessible at the water's edge, except
+at a few points. Its rugged edges are from 200 to 500 yards apart, and
+its depth is so profound that no sound ever reaches the ear from the
+bottom. The Grand Canon contains a great multitude of hot springs of
+sulphur, sulphate of copper, alum, etc. In the number and magnitude
+of its hot springs and geysers, the Yellowstone Park surpasses all
+the rest of the world. There are probably fifty geysers that throw a
+column of water to the height of from 50 to 200 feet, and it is stated
+that there are not fewer than 5,000 springs; there are two kinds,
+those depositing lime and those depositing silica. The temperature of
+the calcareous springs is from 160 to 170 degrees, while that of the
+others rises to 200 or more. The principal collections are the upper
+and lower geyser basins of the Madison River, and the calcareous
+springs on Gardiner's River. The great falls are marvels to which
+adventurous travelers have gone only to return and report that they
+are parts of the wonders of this new American wonderland.
+
+
+DESIGNATIONS OF GROUPS OF ANIMALS.--The ingenuity of the sportsman
+is, perhaps, no better illustrated than by the use he puts the English
+language to in designating particular groups of animals. The following
+is a list of the terms which have been applied to the various classes:
+
+A covey of patridges, A nide of pheasants, A wisp of snipe, A flight
+of doves or swallows, A muster of peacocks, A siege of herons, A
+building of rooks, A brood of grouse, A plump of wild fowl, A stand of
+plovers, A watch of nightingales, A clattering of choughs, A flock of
+geese, A herd or bunch of cattle, A bevy of quails, A cast of hawks,
+A trip of dottrell, A swarm of bees, A school of whales, A shoal of
+herrings, A herd of swine, A skulk of foxes, A pack of wolves, A drove
+of oxen, A sounder of hogs, A troop of monkeys, A pride of lions, A
+sleuth of bears, A gang of elk.
+
+
+THE BUNKER HILL MONUMENT.--The monument is a square shaft, built of
+Quincy granite, 221 feet high, 31 feet square at the base and 15 at
+the top. Its foundations are inclosed 12 feet under ground. Inside the
+shaft is a round, hollow cone, 7 feet wide at the bottom and 4 feet
+2 inches at the top, encircled by a winding staircase of 224 stone
+steps, which leads to a chamber immediately under the apex, 11 feet
+in diameter. The chamber has four windows, which afford a wide view of
+the surrounding country, and contains two cannons, named respectively
+Hancock and Adams, which were used in many engagements during the war.
+The corner-stone of the monument was laid on the fiftieth anniversary
+of the battle, June 17, 1825, by Lafayette, who was then visiting
+America, when Webster pronounced the oration. The monument was
+completed, and June 17, 1843, was dedicated, Webster again delivering
+the oration.
+
+
+THE SEVEN WISE MEN OF GREECE.--The names generally given are
+Solon, Chilo, Pittacus, Bias, Periander (in place of whom some give
+Epimenides), Cleobulus, and Thales. They were the authors of the
+celebrated mottoes inscribed in later days in the Delphian Temple.
+These mottoes were as follows:
+
+"Know thyself."--Solon.
+
+"Consider the end."--Chilo.
+
+"Know thy opportunity."--Pittacus.
+
+"Most men are bad."--Bias.
+
+"Nothing is impossible to industry."--Periander.
+
+"Avoid excesses."--Cleobulus.
+
+"Suretyship is the precursor of ruin."--Thales.
+
+
+FIRST STEAMBOAT ON THE MISSISSIPPI.--Nicholas J. Roosevelt was the
+first to take a steamboat down the great river. His boat was built
+at Pittsburgh, in the year 1811, under an arrangement with Fulton and
+Livingston, from Fulton's plans. It was called the "New Orleans," was
+about 200 tons burden, and was propelled by a stern-wheel, assisted,
+when the wind was favorable, by sails carried on two masts. The hull
+was 138 feet long, 30 feet beam, and the cost of the whole, including
+engines, was about $40,000. The builder, with his family, an engineer,
+a pilot, and six "deck hands," left Pittsburgh in October, 1811,
+reaching Louisville in about seventy hours (steaming about ten miles
+an hour), and New Orleans in fourteen days, steaming from Natchez.
+
+
+THE EXPLORATIONS OF FREMONT.--- Among the earliest efforts of Fremont,
+after he had tried and been sickened by the sea, were his experiences as
+a surveyor and engineer on railroad lines from Charleston to Augusta,
+Ga., and Charleston to Cincinnati. Then he accompanied an army
+detachment on a military reconnoissance of the mountainous Cherokee
+country in Georgia, North Carolina and Tennessee, made in the depth of
+winter. In 1838-9 he accompanied M. Nicollet in explorations of the
+country between the Missouri and the British line, and his first detail
+of any importance, after he had been commissioned by President Van
+Buren, was to make an examination of the river Des Moines, then on the
+Western frontier. In 1841 he projected his first trans-continental
+expedition, and left Washington May 2, 1842, and accomplished the object
+of his trip, examined the South Pass, explored the Wind River mountains,
+ascended in August, the highest peak of that range, now known as
+Fremont's Peak, and returned, after an absence of four months. His
+report of the expedition attracted great attention in the United States
+and abroad. Fremont began to plan another and a second expedition. He
+determined to extend his explorations across the continent; and in May,
+1843, commenced his journey with thirty-nine men, and September 6, after
+traveling over 1,700 miles, arrived at the Great Salt Lake; there made
+some important discoveries, and then pushed on to the upper Columbia,
+down whose valley he proceeded to Fort Vancouver, near its mouth. On
+Nov. 10, he set out to return East, selecting a southeasterly course,
+leading from the lower part of the Columbia to the upper Colorado,
+through an almost unknown region, crossed by high and rugged mountains.
+He and his party suffered incredible hardships in crossing from the
+Great Basin to Sutter's Fort on the Sacramento; started from there March
+24, proceeded southward, skirted the western base of the Sierra Nevada,
+crossed that range through a gap, entered the Great Basin; again visited
+the Great Salt Lake, from which they returned through the South Pass to
+Kansas, in July, 1844, after an absence of fourteen months. In the
+spring of 1845 Fremont set out on a third expedition to explore the
+Great Basin and the maritime region of Oregon and California; spent the
+summer examining the headwaters of the rivers whose springs are in the
+grand divide of the continent; in October camped on the shores of the
+Great Salt Lake: proceeded to explore the Sierra Nevada, which he again
+crossed in the dead of winter; made his way into the Valley of the San
+Joaquin; obtained permission, at Monterey, from the Mexican authorities
+there, to proceed with his expedition, which permission was almost
+immediately revoked, and Fremont peremptorily ordered to leave the
+country without delay, but he refused, and a collision was imminent, but
+was averted, and Fremont proceeded toward San Joaquin. Near Tlamath
+Lake, Fremont met, May 9, 1846, a party in search of him, with
+dispatches from Washington, ordering him to watch over the interests of
+the United States in California, as there was reason to believe that
+province would be transferred to Great Britain. He at once returned to
+California; General Castro was already marching against our settlements;
+the settlers rose in arms, flocked to Fremont's camp, and, with him as
+leader, in less than a month, all Northern California was freed from
+Mexican authority; and on July 4 Fremont was elected Governor of
+California by the American settlers. Later came the conflict between
+Commodore Stockton and General Kearney; and Fremont resigned his
+commission as Lieutenant-Colonel, to which he had been promoted. In
+October, 1848, he started across the continent on a fourth expedition,
+outfitted at his own expense, to find a practicable route to California.
+In attempting to cross the great Sierra, covered with snow, his guide
+lost his way, and the party encountered horrible suffering from cold and
+hunger, a portion of them being driven to cannibalism; he lost all his
+animals (he had 120 mules when he started), and one-third of his men (he
+had thirty-three) perished, and he had to retrace his steps to Santa Fe.
+He again set out, with thirty men, and, after a long search, discovered
+a secure route, which led to the Sacramento, where he arrived in the
+spring of 1840. He led a fifth expedition across the continent in 1853,
+at his own expense, and found passes through the mountains in the line
+of latitude 38 deg., 39 min., and reached California after enduring
+great hardships; for fifty days his party lived on horse-flesh, and for
+forty-eight hours at a time without food of any kind. These are the
+barest outlines of five expeditions of which many volumes have been
+written, but will hint at Fremont's work in the West which entitled him
+to the name of the "Pathfinder."
+
+
+CHINESE PROVERBS.--The Chinese are indeed remarkably fond of proverbs.
+They not only employ them in conversation--and even to a greater
+degree than the Spaniards, who are noted among Europeans for the
+number and excellence of their proverbial sayings--but they have a
+practice of adorning their reception rooms with these sententious
+bits of wisdom, inscribed on decorated scrolls or embroidered on rich
+crapes and brocades. They carve them on door-posts and pillars, and
+emblazon them on the walls and ceilings in gilt letters. The following
+are a few specimens of this sort of literature: As a sneer at the
+use of unnecessary force to crush a contemptible enemy, they say:
+"He rides a fierce dog to catch a lame rabbit." Similar to this is
+another, "To use a battle-ax to cut off a hen's head." They say of
+wicked associates: "To cherish a bad man is like nourishing a tiger;
+if not well-fed he will devour you." Here are several others mingling
+wit with wisdom: "To instigate a villain to do wrong is like teaching
+a monkey to climb trees;" "To catch fish and throw away the net,"
+which recalls our saying, "Using the cat's paw to pull the chestnuts
+out of the fire;" "To climb a tree to catch a fish" is to talk much
+to no purpose; "A superficial scholar is a sheep dressed in a tiger's
+skin;" "A cuckoo in a magpie's nest," equivalent to saying, "he is
+enjoying another's labor without compensation;" "If the blind lead
+the blind they will both fall into the pit;" "A fair wind raises no
+storm;" "Vast chasms can be filled, but the heart of man is never
+satisfied;" "The body may be healed, but the mind is incurable;" "He
+seeks the ass, and lo! he sits upon him;" "He who looks at the sun is
+dazzled; he who hears the thunder is deafened." i.e., do not come too
+near the powerful; "Prevention is better than cure;" "Wine and good
+dinners make abundance of friends, but in adversity not one of them is
+to be found." "Let every man sweep the snow from before his own door,
+and not trouble himself about the frost on his neighbor's tiles." The
+following one is a gem of moral wisdom: "Only correct yourself on the
+same principle that you correct others, and excuse others on the same
+principles on which you excuse yourself." "Better not be, than be
+nothing." "One thread does not make a rope; one swallow does not make
+a summer." "Sensuality is the chief of sins, filial duty the best of
+acts." "The horse's back is not so safe us the buffalo's"--the former
+is used by the politician, the latter by the farmer. "Too much lenity
+multiplies crime." "If you love your son give him plenty of the rod;
+if you hate him cram him with dainties." "He is my teacher who tells
+me my faults, he my enemy who speaks my virtues." Having a wholesome
+dread of litigation, they say of one who goes to law, "He sues a flea
+to catch a bite." Their equivalent for our "coming out at the little
+end of the horn" is, "The farther the rat creeps up (or into) the
+cow's horn, the narrower it grows." The truth of their saying that
+"The fame of good deeds does not leave a man's door, but his evil
+acts are known a thousand miles off," is illustrated in our own daily
+papers every morning. Finally, we close this list with a Chinese
+proverb which should be inscribed on the lintel of every door
+in Christendom: "The happy-hearted man carries joy for all the
+household."
+
+
+MASON AND DIXON'S LINE.--Mason and Dixon's line is the concurrent
+State line of Maryland and Pennsylvania. It is named after two eminent
+astronomers and [Transcriber's Note: The original text reads
+'mathemeticians'] mathematicians, Charles Mason and Jeremiah Dixon,
+who were sent out from England to run it. They completed the survey
+between 1703 and 1707, excepting thirty-six miles surveyed in 1782 by
+Colonel Alex. McLean and Joseph Neville. It is in the latitude of 39
+deg. 43 min. 26.3 sec.
+
+
+GREAT FIRES OF HISTORY.--The loss of life and property in the willful
+destruction by fire and sword of the principal cities of ancient
+history--Nineveh, Babylon, Persepolis, Carthage, Palmyra, and
+many others--is largely a matter of conjecture. The following is a
+memorandum of the chief conflagrations of the current era:
+
+In 64, A. D., during the reign of Nero, a terrible fire raged in Rome
+for eight days, destroying ten of the fourteen wards. The loss of life
+and destruction of property is not known.
+
+In 70 A. D., Jerusalem was taken by the Romans and a large part of it
+given to the torch, entailing an enormous destruction of life and
+property.
+
+In 1106 Venice, then a city of immense opulence, was almost, wholly
+consumed by a fire, originating in accident or incendiarism.
+
+In 1212 the greater part of London was burned.
+
+In 1606 what is known as the Great Fire of London raged in the city
+from September 2 to 6, consuming 13,200 houses, with St. Paul's
+Church, 86 parish churches, 6 chapels, the Guild Hall, the Royal
+Exchange, the Custom House, 52 companies halls, many hospitals,
+libraries and other public edifices. The total destruction of property
+was estimated at $53,652,500. Six lives were lost, and 436 acres burnt
+over.
+
+In 1679 a fire in Boston burned all the warehouses, eighty dwellings,
+and vessels in the dock-yards; loss estimated at $1,000,000.
+
+In 1700 a large part of Edinburgh was burned; loss unknown. In 1728
+Copenhagen was nearly destroyed; 1,650 houses burned.
+
+In 1736 a fire in St. Petersburg burned 2,000 houses.
+
+In 1729 a fire in Constantinople destroyed 12,000 houses, and 7,000
+people perished. The same city suffered a conflagration in 1745,
+lasting five days; and in 1750 a series of three appalling fires:
+one in January, consuming 10,000 houses; another in April destroying
+property to the value of $5,000,000, according to one historian, and
+according to another, $15,000,000; and in the latter part of the year
+another, sweeping fully 10,000 houses more out of existence. It seemed
+as if Constantinople was doomed to utter annihilation.
+
+In 1751 a fire in Stockholm destroyed 1,000 houses and another fire in
+the same city in 1759 burned 250 houses with a loss of $2,420,000.
+
+In 1752 a fire in Moscow swept away 18,000 houses, involving an
+immense loss.
+
+In 1758 Christiania suffered a loss of $1,250,000 by conflagration. In
+1760 the Portsmouth (England) dock yards were burned, with a loss of
+$2,000,000.
+
+In 1764 a fire in Konigsburg, Prussia, consumed the public buildings,
+with a loss of $3,000,000; and in 1769 the city was almost totally
+destroyed.
+
+In 1763 a fire in Smyrna destroyed 2,600 houses, with a loss of
+$1,000,000; in 1772 a fire in the same city carried off 3,000
+dwellings and 3,000 to 4,000 shops, entailing a loss of $20,000,000;
+and in 1796 there were 4,000 shops, mosques, magazines, etc., burned.
+
+In 1776, six days after the British seized the city, a fire swept off
+all the west side of New York city, from Broadway to the river.
+
+In 1771 a fire in Constantinople burned 2,500 houses; another in 1778
+burned 2,000 houses; in 1782 there were 600 houses burned in February,
+7,000 in June, and on August 12 during a conflagration that lasted
+three days, 10,000 houses, 50 mosques, and 100 corn-mills, with a
+loss of 100 lives. Two years later a fire, on March 13, destroyed
+two-thirds of Pera, the loveliest suburb of Constantinople, and on
+August 5 a fire in the main city, lasting twenty-six hours, burned
+10,000 houses. In this same fire-scourged city, in 1791, between March
+and July, there were 32,000 houses burned, and about as many more
+in 1795; and in 1799 Pera was again swept with fire, with a loss of
+13,000 houses, including many buildings of great magnificence.
+
+In 1784 a fire and explosion in the dock yards, Brest, caused a loss
+of $5,000,000.
+
+But the greatest destruction of life and property by conflagration, of
+which the world has anything like accurate records, must be looked for
+within the current century. Of these the following is a partial list
+of instances in which the loss of property amounted to $3,000,000 and
+upward:
+
+   Dates--Cities: Property destroyed.
+   1802--Liverpool: $5,000,000
+   1803--Bombay: 3,000,600
+   1805--St. Thomas: 30,000,000
+   1808--Spanish Town: 7,500,000
+   1812--Moscow, burned five days; 30,800 houses destroyed: 150,000,000
+   1816--Constantinople, 12,000 dwellings, 3,000 shops: ----
+   1820--Savannah: 4,000,000
+   1822--Canton nearly destroyed: ----
+   1828--Havana, 350 houses: ----
+   1835--New York ("Great Fire"): 15,000,000
+   1837--St. Johns, N. B.: 5,000,000
+   1838--Charleston, 1,158 buildings: 3,000,000
+   1841--Smyrna, 12,000 houses: ----
+   1842--Hamburg, 4,219 buildings, 100 lives lost: 35,000,000
+   1845--New York, 35 persons killed: 7,500,000
+   1845--Pittsburgh, 1,100 buildings: 10,000,000
+   1845--Quebec, May 28, 1,650 dwellings: 3,750,000
+   1845--Quebec, June 28, 1,300 dwellings: ----
+   1846--St. Johns, Newfoundland: 5,000,000
+   1848--Constantinople, 2,500 buildings: 15,000,000
+   1848--Albany, N. Y., 600 houses: 3,000,000
+   1849--St. Louis: 3,000,000
+   1851--St. Louis, 2,500 buildings: 11,000,000
+   1851--St. Louis, 500 buildings: 3,000,000
+   1851--San Francisco, May 4 and 5, many lives lost: 10,000,000
+   1851--San Francisco, June: 3,000,000
+   1852--Montreal, 1,200 buildings: 5,000,000
+   1861--Mendoza destroyed by earthquake and fire, 10,000 lives lost: ----
+   1862--St. Petersburg: 5,000,000
+   1802--Troy, N. Y., nearly destroyed: ----
+   1862--Valparaiso almost destroyed: ----
+   1864--Novgorod, immense destruction of property: ----
+   1865--Constantinople,  2,800 buildings burned: ----
+   1806--Yokohama, nearly destroyed: ----
+   1865--Carlstadt, Sweden, all consumed but Bishop's residence, hospital
+         and jail; 10 lives lost: ----
+   1866--Portland, Me., half the city: 11,000,000
+   1866--Quebec, 2,500 dwellings, 17 churches: ----
+   1870--Constantinople, Pera, suburb: 26,000,000
+   1871--Chicago--250 lives lost, 17,430 buildings burned, on 2,124 acres:
+         192,000,000
+   1871--Paris, fired by the Commune: 160,000,000
+   1872--Boston: 75,000.000
+   1873--Yeddo, 10,000 houses: ----
+   1877--Pittsburgh, caused by riot: 3,260,000
+   1877--St. Johns, N. B., 1,650 dwellings, 18 lives lost: 12,500,000
+
+From the above it appears that the five greatest fires on record,
+reckoned by destruction of property, are:
+
+      Chicago fire, of Oct. 8 and 9, 1871: $192,000,000
+      Paris fires, of May, 1871: 160,000,000
+      Moscow fire, of Sept. 14-19, 1812: 150,000,000
+      Boston fire, Nov. 9-10, 1872: 75,000.000
+      London fire, Sept. 2-6, 1666: 53,652,500
+      Hamburg fire, May 5-7, 1842: 35,000,000
+
+Taking into account, with the fires of Paris and Chicago, the great
+Wisconsin and Michigan forest fires of 1871, in which it is estimated
+that 1,000 human beings perished and property to the amount of
+over $3,000,000 was consumed, it is plain that in the annals of
+conflagrations that year stands forth in gloomy pre-eminence.
+
+
+WEALTH OF THE UNITED STATES PER CAPITA.--The following statistics
+represent the amount of taxable property, real and personal, in each
+State and Territory, and also the amount per capita:
+
+      State:                      Total;     Per capita.
+      Maine:               $235,978,716;         $362.09
+      New Hampshire:        164,755,181;          474.81
+      Vermont:               86,806,755;          261.24
+      Massachusetts:      1,584,756,802;          888.77
+      Rhode Island:         252,536,673;          913.23
+      Connecticut:          327,177,385;          525.41
+      New Jersey:           572,518,361;          506.06
+      New York:           2,651,940,000;          521.74
+      Pennsylvania:       1,683,459,016;          393.08
+      Delaware:              59,951,643;          408.92
+      Maryland:             497,307,675;          533.07
+      District of Columbia:  99,401,787;          845.08
+      Virginia:             308,455,135;          203.92
+      West Virginia:        139,622,705;          225.75
+      North Carolina:       156,100,202;          111.52
+      South Carolina:       153,560,135;          154.24
+      Georgia:              239,472,599;          155.82
+      Florida:               30,938,309;          114.80
+      Alabama:              122,867,228;           97.32
+      Mississippi:          110,628,129;           97.76
+      Louisiana:            100,162,439;          170.39
+      Texas:                320,364,515;          201.26
+      Arkansas:              80,409,364;          176.71
+      Kentucky:             350,563,971;          212.63
+      Tennessee:            211,778,538;          137.30
+      Ohio:               1,534,360,508;          479.77
+      Indiana:              727,815,131;          367.89
+      Illinois:             786,616,394;          255.24
+      Michigan:             517,666,359;          316.23
+      Wisconsin:            438,971,751;          333.69
+      Iowa:                 398,671,251;          245.39
+      Minnesota:            258,028,687;          330.48
+      Missouri:             432,795,801;          245.72
+      Kansas:               160,891,689;          161.52
+      Nebraska:              90,585,782;          200.23
+      Colorado:              74,471,693;          383.22
+      Nevada:                29,291,459;          470.40
+      Oregon:                52,522,084;          300.52
+      California:           584,578,036;          676.05
+      Arizona:                9,270,214;          229.23
+      Dakota:                20,321,530;          150.33
+      Idaho:                  6,440,876;          197.51
+      Montana:               18,609,802;          475.23
+      New Mexico:            11,362,406;           95.04
+      Utah:                  24,775,279;          172.09
+      Washington:            23,810,603;          316.98
+      Wyoming:               13,621,829;          655.24
+      --------------------------------------------------
+      Total:            $16,902,993,543;          337.00
+
+
+TABLE FOR MEASURING AN ACRE.--To measure an acre in rectangular form
+is a simple question in arithmetic. One has only to divide the total
+number of square yards in an acre, 4,840, by the number of yards in
+the known side or breadth to find the unknown side in yards. By this
+process it appears that a rectangular strip of ground--
+
+       5 yards wide by 968 yards long is 1 acre.
+      10 yards wide by 484 yards long is 1 acre.
+      20 yards wide by 242 yards long is 1 acre.
+      40 yards wide by 121 yards long is 1 acre.
+      80 yards wide by 60-1/2 yards long is 1 acre.
+      70 yards wide by 69-1/2 yards long is 1 acre.
+      60 yards wide by 80-3/8 yards long is 1 acre.
+
+
+THE LANGUAGE OF GEMS.--The language of the various precious stones is
+as follows:
+
+      Moss Agate--Health, prosperity and long life.
+      Amethyst--Prevents violent passions.
+      Bloodstone--Courage, wisdom and firmness in affection.
+      Chrysolite--Frees from evil passions and sadness.
+      Emerald--Insures true love, discovers false.
+      Diamonds--Innocence, faith and virgin purity, friends.
+      Garnet--Constancy and fidelity in every engagement.
+      Opal--Sharpens the sight and faith of the possessor.
+      Pearl--Purity; gives clearness to physical and mental sight.
+      Ruby--Corrects evils resulting from mistaken friendship.
+      Sapphire--Repentance; frees from enchantment.
+      Sardonyx--Insures conjugal felicity.
+      Topaz--Fidelity and friendship; prevents bad dreams.
+      Turquoise--Insures prosperity in love.
+
+
+GREAT SALT LAKE AND THE DEAD SEA.--Great Salt Lake is a shallow body
+of water, its average depth being but a little more than three feet,
+while in many parts it is much less. The water is transparent, but
+excessively salt; it contains about 22 per cent of common salt,
+slightly mixed with other salts, and forming one of the purest and
+most concentrated brines in the world. Its specific gravity is 1.17.
+The water is so buoyant that a man may float in it at full length upon
+his back, having his head and neck, his legs to the knee, and both
+arms to the elbow, entirely out of water. If he assumes a sitting
+posture, with his arms extended, his shoulders will rise above the
+water. Swimming, however, is difficult as the lower limbs tend to rise
+above the surface, and the brine is so strong that to swallow even
+a very little of it will cause strangulation. The waters of the Dead
+Sea, on the other hand, are nearly black, and contain much sulphur and
+bitumen, as well as salt. It is also very deep, varying from thirteen
+feet near the south end of the lake to more than 1,300 feet in the
+northern part. Its buoyancy is quite equal to that of Great Salt Lake,
+for travelers say that a man can float prone upon the surface for
+hours without danger of sinking, and in a sitting position is held
+breast-high above the water.
+
+
+SOME FAMOUS WAR SONGS.--The slavery war developed several Union
+song-writers whose stirring verses have kept on singing themselves
+since the close of that great struggle. Two among them are best
+remembered nowadays, both men who wrote the words and composed the
+music to their own verses. Chicago lays claim to one, Dr. George
+F. Root, and Boston to the other, Henry C. Work. The song "Marching
+Through Georgia," as every one knows, was written in memory of
+Sherman's famous march from Atlanta to the sea, and words and music
+were the composition of Henry C. Work, who died not many months ago
+(in 1884). The first stanza is as follows: Bring the good old bugle,
+boys, we'll sing another song--Sing it with spirit that will start
+the world along--Sing it as we used to sing it, fifty thousand strong,
+While we were marching through Georgia.
+
+Chorus--"Hurrah! hurrah! we bring the jubilee! Hurrah! hurrah! the
+flag that makes you free!" So we sang the chorus from Atlanta to the
+sea, While we were marching through Georgia.
+
+Among the other songs of Work the following are best known: "Kingdom
+Coming," or "Say, Darkey, Hab You Seen de Massa?" "Babylon is Fallen,"
+"Grafted into the Army" and "Corporal Schnapps." This record would be
+incomplete were we to fail to mention some of the many ringing songs
+of George F. Root, songs which have made the name of Root famous in
+thousands upon thousands of households in the West. Some of these
+songs are: "Battle Cry of Freedom," "Tramp, Tramp, Tramp," "On, on,
+on, the Boys Came Marching," "Just Before the Battle, Mother," "Just
+After the Battle," "Lay Me Down and Save the Flag," "Stand Up for
+Uncle Sam, My Boys." The well known song, "Wrap the Flag Around Me,
+Boys," was composed by R. Stewart Taylor, and "When Johnny Cones
+Marching Home" by Louis Lambert.
+
+
+THE COST OF ROYALTY IN ENGLAND.--Her Majesty:
+
+      Privy purse:                   L60,000
+      Salaries of household:         131,260
+      Expenses of household:         172,500
+      Royal bounty, etc.:             13,200
+      Unappropriated:                  8,040
+                                    _________
+                                    L385,000
+
+Prince of Wales:                      40,000
+Princess of Wales:                    10,000
+Crown Princess of Prussia:             8,000
+Duke of Edinburgh:                    25,000
+Princess Christian of
+Schleswig-Holstein:                    6,000
+Princess Louise (Marchioness of Lome): 6,000
+Duke of Connaught:                    25,000
+Duke of Albany:                       25,000
+Duchess of Cambridge:                  6,000
+Duchess of Mecklenburg-Strelitz:       3,000
+Duke of Cambridge:                    12,000
+Duchess of Teck:                       5,000
+
+
+SOME GREAT RIVERS.--From Haswell's little work for engineers and
+mechanics the following figures are taken, showing the lengths of the
+largest rivers on the various continents:
+
+      Name: Miles.
+
+      EUROPE.
+      Volga, Russia: 2,500
+      Danube: 1,800
+      Rhine: 840
+      Vistula: 700
+
+      ASIA.
+      Yeneisy and Selenga: 3,580
+      Kiang: 3,290
+      Hoang Ho: 3,040
+      Amoor: 2,500
+      Euphrates: 1,900
+      Ganges: 1,850
+      Tigris: 1,160
+
+      AFRICA.
+      Nile: 3,240
+      Niger: 2,400
+      Gambia: 1,000
+
+      SOUTH AMERICA.
+      Amazon and Beni: 4,000
+      Platte: 2,700
+      Rio Madeira: 2,300
+      Rio Negro: 1,650
+      Orinoco: 1,600
+      Uruguay: 1,100
+      Magdalena: 900
+
+      NORTH AMERICA.
+      Mississippi and Missouri: 4,300
+      Mackenzie: 2,800
+      Rio Bravo: 2,300
+      Arkansas: 2,070
+      Red River: 1,520
+      Ohio and Alleghany: 1,480
+      St. Lawrence: 1,450
+
+The figures as to the length of the Nile are estimated. The Amazon,
+with its tributaries (including the Rio Negro and Madeira), drains
+an area of 2,330,000 square miles; the Mississippi and Missouri,
+1,726,000 square miles; the Yeneisy (or Yenisei, as it is often
+written) drains about 1,000,000 square miles; the Volga, about
+500,000. In this group of great rivers the St. Lawrence is the most
+remarkable. It constitutes by far the largest body of fresh water in
+the world. Including the lakes and streams, which it comprises in its
+widest acceptation, the St. Lawrence covers about 73,000 square miles;
+the aggregate, it is estimated, represents not less than 9,000 solid
+miles--a mass of water which would have taken upward of forty years
+to pour over Niagara at the computed rate of 1,000,000 cubic feet in
+a second. As the entire basin of this water system falls short of
+300,000 square miles, the surface of the land is only three times that
+of the water.
+
+
+HOW THE UNITED STATES GOT ITS LANDS.--The United States bought
+Louisiana, the vast region between the Mississippi River, the eastern
+and northern boundary of Texas (then belonging to Spain), and the
+dividing ridge of the Rocky Mountains, together with what is now
+Oregon, Washington Territory, and the western parts of Montana and
+Idaho, from France for $11,250,000. This was in 1803. Before the
+principal, interest, and claims of one sort and another assumed by
+the United States were settled, the total cost of this "Louisiana
+purchase," comprising, according to French construction and our
+understanding, 1,171,931 square miles, swelled to $23,500,000, or
+almost $25 per section--a fact not stated in cyclopedias and school
+histories, and therefore not generally understood. Spain still held
+Florida and claimed a part of what we understood to be included in the
+Louisiana purchase--a strip up to north latitude 31--and disputed our
+boundary along the south and west, and even claimed Oregon. We bought
+Florida and all the disputed land east of the Mississippi and her
+claim to Oregon, and settled our southwestern boundary dispute for the
+sum of $6,500,000. Texas smilingly proposed annexation to the United
+States, and this great government was "taken in" December 29, 1845,
+Texas keeping her public lands and giving us all her State debts and
+a three-year war (costing us $66,000,000) with Mexico, who claimed
+her for a runaway from Mexican jurisdiction. This was a bargain that
+out-yankeed the Yankees, but the South insisted on it and the North
+submitted. After conquering all the territory now embraced in New
+Mexico, a part of Colorado, Arizona, Utah, Nevada and California, we
+paid Mexico $25,000,000 for it--$15,000,000 for the greater part of it
+and $10,000,000 for another slice, known as the "Gadsden purchase."
+In 1867 we bought Alaska from Russia for $7,200,000. All the several
+amounts above named were paid long ago. As for all the rest of our
+landed possessions, we took them with us when we cut loose from mother
+Britain's apron string, but did not get a clear title until we had
+fought ten years for it--first in the Revolutionary War, costing us in
+killed 7,343 reported--besides the unreported killed--and over 15,000
+wounded, and $135,193,103 in money; afterward in the War of 1812-15,
+costing us in killed 1,877, in wounded 3,737, in money $107,159,003.
+We have paid everybody but the Indians, the only real owners, and,
+thanks to gunpowder, sword, bayonet, bad whisky, small-pox, cholera
+and other weapons of civilization, there are not many of them left to
+complain. Besides all the beads, earrings, blankets, pots, kettles,
+brass buttons, etc., given them for land titles in the olden times, we
+paid them, or the Indian agents, in one way and another, in the ninety
+years from 1791 to 1881, inclusive, $193,672,697.31, to say nothing
+of the thousands of lives sacrificed and many millions spent in Indian
+wars, from the war of King Philip to the last fight with the Apaches.
+
+
+ILLUSTRIOUS MEN AND WOMEN.--It is not likely that any two persons would
+agree as to who are entitled to the first fifty places on the roll of
+great men and great women. Using "great" in the sense of eminence in
+their professions, of great military commanders the following are among
+the chief: Sesostris, the Egyptian conqueror, who is represented as
+having subdued all Asia to the Oxus and the Ganges, Ethiopia, and a part
+of Europe; Cyrus the Great; Alexander the Great; Hannibal; Che-Hwanti,
+who reduced all the kingdoms of China and Indo-China to one empire, and
+constructed the Great Wall; Caesar; Genghis Khan, the Tartar chief, who
+overran all Asia and a considerable part of Europe; Napoleon Bonaparte;
+Ulysses S. Grant, and General Von Moltke. Among the most illustrious
+benefactors of mankind, as statesmen, lawgivers and patriots, stand
+Moses, David, Solon, Numa Pompilius, Zoroaster, Confucius, Justinian,
+Charlemagne, Cromwell, Washington and Lincoln. Eminent among the
+philosophers, rhetoricians and logicians stand Socrates, Plato,
+Aristotle, Seneca, the two Catos, and Lord Bacon; among orators,
+Pericles, Demosthenes, Cicero, Mirabeau, Burke, Webster and Clay; among
+poets, Homer, Virgil, Dante, Milton, and Shakespeare; among painters and
+sculptors, Phidias, Parrhasius, Zenxis, Praxiteles, Scopas, Michael
+Angelo, Raphael and Rubens; among philanthropists, John Howard; among
+inventors, Archimedes, Watt, Fulton, Arkwright, Whitney and Morse; among
+astronomers, Copernicus, Galileo, Tycho Brahe, Newton, La Place and the
+elder Herschel. Here are sixty names of distinguished men, and yet the
+great religious leaders, excepting Moses and Zoroaster, have not been
+named. Among these stand Siddhartha or Buddha, Mahomet, Martin Luther,
+John Knox and John Wesley. Then the great explorers and geographers of
+the world have not been noticed, among whom Herodotus, Strabo, Pliny,
+Vasco de Gama, Columbus and Humboldt barely lead the van.
+
+Of eminent women there are Seling, wife of the Emperor Hwang-ti, B.
+C. 2637, who taught her people the art of silk-raising and weaving;
+Semiramis, the Assyrian Queen; Deborah, the heroic warrior prophetess
+of the Israelites; Queen Esther, who, with the counsel of her cousin,
+Mordecai, not only saved the Jews from extermination, but lifted
+them from a condition of slavery into prosperity and power; Dido, the
+founder of Carthage; Sappho, the eminent Grecian poetess; Hypatia, the
+eloquent philosopher; Mary, the mother of Christ; Zenobia, Queen of
+Palmyra; the mother of St. Augustine; Elizabeth of Hungary; Queen
+Elizabeth of England; Queen Isabella of Spain; the Empress Maria
+Theresa; Margaret the Great of Denmark; Catherine the Great of Russia,
+Queen Victoria; Florence Nightingale; Mme. de Stael: Mrs. Fry, the
+philanthropist; among authoresses, Mrs. Hemans, Mrs. Sigourney, Mrs.
+Browning, "George Sand," "George Eliot," and Mrs. Stowe; and among
+artists, Rosa Bonheur, and our own Harriet Hosmer.
+
+
+THE SUEZ CANAL.--The Suez Canal was begun in 1,858 and was formally
+opened in November, 1869. Its cost, including harbors, is estimated at
+$100,000,000. Its length is 100 miles, 75 of which were excavated; its
+width is generally 325 feet at the surface, and 75 feet at the bottom,
+and its depth 26 feet. The workmen employed were chiefly natives, and
+many were drafted by the Khedive. The number of laborers is estimated
+at 30,000. The British government virtually controls the canal as it
+owns most of the stock.
+
+
+SENDING VESSELS OVER NIAGARA FALLS.--There have been three such
+instances. The first was in 1827. Some men got an old ship--the
+Michigan--which had been used on lake Erie, and had been pronounced
+unseaworthy. For mere wantonness they put aboard a bear, a fox, a
+buffalo, a dog and some geese and sent it over the cataract. The bear
+jumped from the vessel before it reached the rapids, swam toward the
+shore, and was rescued by some humane persons. The geese went over
+the falls, and came to the shore below alive, and, therefore, became
+objects of great interest, and were sold at high prices to visitors at
+the Falls. The dog, fox, and buffalo were not heard of or seen again.
+Another condemned vessel, the Detroit, that had belonged to Commodore
+Perry's victorious fleet, was started over the cataract in the winter
+of 1841, but grounded about midway in the rapids, and lay there till
+knocked to pieces by the ice. A somewhat more picturesque instance was
+the sending over the Canada side of a ship on fire. This occurred in
+1837. The vessel was the Caroline, which had been run in the interest
+of the insurgents in the Canadian rebellion. It was captured by
+Colonel McNabb, an officer of the Canada militia, and by his orders
+it was set on fire then cut loose from its moorings. All in flames, it
+went glaring and hissing down the rapids and over the precipice,
+and smothered its ruddy blaze in the boiling chasm below. Thia
+was witnessed by large crowds on both sides of the falls, and was
+described as a most magnificent sight. Of course there was no one on
+board the vessel.
+
+
+OLD TIME WAGES IN ENGLAND.--The following rates of daily wages
+"determined" by the Justices of Somerset, in 1685, answer this
+question very fairly. Somerset; being one of the average shires of
+England. The orthography is conformed to original record:
+
+                                                                s.  d.
+
+    Mowers per diem, findeing themselves:                       1   2
+    Mowers at meate and drinke:                                 0   7
+    Men makeing hay per diem, findeing themselves:              0  10
+    Men at meate and drinke:                                    0   6
+    Women makeing hay:                                          0   7
+    Women at meate and drinke:                                  0   4
+    Men reapeing corne per diem, findeing themselves:           1   2
+    Men reapinge corne at meate and drinke:                     0   8
+    Moweing an acre of grasse, findeing themselves:             1   2
+    Moweing an acre of grasse to hay:                           1   6
+    Moweing an acre of barley:                                  1   1
+    Reapeinge and bindeinge an acre of wheate:                  3   0
+    Cuttinge and bindeinge an acre of beanes and hookinge:      2   0
+
+The shilling is about 24 cents and the penny 2 cents.
+
+
+DECLARATION OF INDEPENDENCE SIGNERS.--The following is the list of
+names appended to that famous document, with the colony which each
+represented in Congress:
+
+New Hampshire--Josiah Bartlett; William Whipple, Matthew Thornton.
+
+Massachusetts--John Hancock, John Adams, Samuel Adams, Robert Treat
+Paine.
+
+Rhode Island--Elbridge Gerry, Stephen Hopkins, William Ellery.
+
+Connecticut--Roger Sherman, Samuel Huntington, William Williams,
+Oliver Wolcott.
+
+New York--William Floyd, Philip Livingston, Francis Lewis, Lewis
+Morris.
+
+New Jersey--Richard Hockton, John Witherspoon, Francis Hopkinson, John
+Hart, Abraham Clark.
+
+Pennsylvania--Robert Morris, Benjamin Rush, Benjamin Franklin, John
+Morton, George Clymer, James Smith, George Taylor, James Wilson,
+George Ross.
+
+Delaware--Caesar Rodney, George Reed, Thomas McKean.
+
+Maryland--Samuel Chase, Thomas Stone, William Paca, Charles Carroll,
+of Carrollton.
+
+Virginia--George Wythe, Richard Henry Lee, Thomas Jefferson, Benjamin
+Harrison, Thomas Nelson, Jr., Francis Lightfoot Lee, Carter Braxton.
+
+North Carolina--William Hooper, Joseph Hewes, John Penn.
+
+South Carolina--Edward Rutledge, Thomas Heyward, Jr., Thomas Lynch,
+Jr., Arthur Middleton.
+
+Georgia--Button Gwinntet, Lyman Hall, George Walton.
+
+
+LIFE OF ETHAN ALLEN.--Colonel Ethan Allan was captured in an attack upon
+Montreal, September 25, 1775. He was sent as prisoner to Great Britain,
+ostensibly for trial, but in a few months was sent back to America, and
+confined in prison ships and jails at Halifax and New York till May 3,
+1778, when he was exchanged. During most of his captivity he was treated
+as a felon and kept heavily ironed, but during 1777 was allowed
+restricted liberty on parole. After his exchange he again offered his
+services to the patriot army, but because of trouble in Vermont was put
+in command of the militia in that State. The British authorities were at
+that time making especial efforts to secure the allegiance of the
+Vermonters, and it was owing to Allen's skillful negotiations that the
+question was kept open until the theater of war was changed, thus
+keeping the colony on the American side, but avoiding the attacks from
+the British that would certainly have followed an open avowal of their
+political preferences. Allen died at Burlington, Vt., February 13, 1789.
+
+
+BURIAL CUSTOMS.--Among the early Christians the dead were buried
+with the face upward and the feet toward the east, in token of the
+resurrection at the coming again of the Sun of Righteousness. It
+cannot be said, however, that the custom was first used by the
+Christians. It was in practice among early pagan nations also, and is
+regarded as a survival of the ideas of the fire-worshipers. The sun,
+which was the impersonation of deity to many primitive races, had his
+home in their mythology in the east, and out of respect for him the
+dead were placed facing this quarter, among certain tribes always in
+a sitting posture. It may also be remarked that among other races the
+position was reversed, the dead body being placed with its feet toward
+the west, because the region of sunset was the home of the departed
+spirits.
+
+
+THE SURRENDER OF LEE TO GRANT.--The surrender of General Lee was made
+at the house of a farmer named McLean, in Appomattox village, that
+house having been selected by General Lee himself at General Grant's
+request for the interview. General Grant went thither, and was met
+by General Lee on the threshold. The two went into the parlor of the
+house, a small room, containing little furnishing but a table and
+several chairs. About twenty Union officers besides General Grant
+were present, among them the members of the General's staff. The only
+Confederate officer with General Lee was Colonel Marshall, who
+acted as his secretary. General Lee, as well as his aid, was in full
+uniform, and wore a burnished sword which was given him by the State
+of Virginia; General Grant was in plain uniform, without a sword.
+After a brief conversation, relative to the meeting of the two
+generals while soldiers in Mexico, General Lee adverted at once to the
+object of the interview by asking on what terms the surrender of his
+army would be received. General Grant replied that officers and men
+must become prisoners of war, giving up of course all munitions,
+weapons and supplies, but that a parole would be accepted. General Lee
+then requested that the terms should be put in writing, that he might
+sign them. General Badeau says that while General Grant was writing
+the conditions of surrender he chanced to look up and his eye caught
+the glitter of General Lee's sword, and that this sight induced him
+to insert the provision that the "officers should be allowed to retain
+their side-arms, horses and personal property." This historian thinks
+that General Lee fully expected to give up his sword, and that General
+Grant omitted this from the terms of surrender out of consideration
+for the feelings of a soldier. Badeau says that General Lee was
+evidently much touched by the clemency of his adversary in this
+regard. The Confederate chief now wrote his acceptance of the terms
+offered and signed them. He further requested that the cavalry and
+artillery soldiers might be allowed to retain their horses as well
+as the officers, to which General Grant consented, and asked that
+a supply train left at Danville might be allowed to pass on, as his
+soldiers were without food. The reply of General Grant to this was
+an order that 25,000 rations should be immediately issued from the
+commissariat of the National army to the Army of Northern Virginia.
+The formal papers were now drawn up and signed, and the interview
+which ended one of the greatest wars of modern times was over.
+
+
+COLORED POPULATION AT EACH CENSUS.--The following will show the
+white and colored population of the United States, from 1790 to 1880,
+inclusive:
+
+      Year     White.      Colored Free. Colored Slaves.
+      1790     3,172,006       59,527        697,681
+      1800     4,306,446      108,435        893,002
+      1810     5,862,073      186,446      1,191,362
+      1820     7,862,166      223,634      1,538,022
+      1830    10,538,378      319,599      2,009,043
+      1840    14,195,805      386,293      2,487,355
+      1850    19,553,068      434,495      3,204,313
+      1860    26,922,537      488,070      3,953,760
+      1870    33,589,377    4,880,009          None.
+      1880    43,402,970    6,580,973          None.
+
+
+ARCTIC EXPLORATIONS.--From 1496 to 1857 there were 134 voyages and
+land journeys undertaken by governments and explorers of Europe and
+America to investigate the unknown region around the North Pole. Of
+these, sixty-three went to the northwest, twenty-nine via Behring
+Straits, and the rest to the northeast or due north. Since 1857 there
+have been the notable expeditions of Dr. Hayes, of Captain Hall, those
+of Nordenskjold, and others sent by Germany, Russia and Denmark;
+three voyages made by James Lament, of the Royal Geographical Society,
+England, at his own expense; the expeditions of Sir George Nares,
+of Leigh Smith, and that of the ill-fated Jeannette; the search
+expeditions of the Tigress, the Juniata, and those sent to rescue
+Lieutenant Greely; further, all the expeditions fitted out under the
+auspices of the Polar Commission--in which the Greely expedition was
+included--and a number of minor voyages, making a sum total of some
+sixty exploring journeys in these twenty-seven years.
+
+
+THE BATTLE OF WATERLOO.--The battle of Waterloo was fought June 18,
+1815, between the allied British, Netherland and German troops under
+Wellington and the French under Napoleon. On June 16 Napoleon had
+attacked the Prussians under Blucher at Ligny and forced them to retreat
+toward Wavre, and Marshal Noy at the same time attacked the British and
+Dutch forces at Quatre Bras, but was forced to retire after an
+engagement of five hours. Napoleon's object, however, which was to
+prevent a union of the Prussians with Wellington's main army, was
+partially gained. The latter commander, having learned the next morning
+of Blucher's repulse, moved on to Waterloo expecting that the Prussian
+commander, according to previous arrangement, would join him there as
+speedily as possible. On June 17 Napoleon also moved toward Waterloo
+with the main body of his army, having directed Marshal Grouchy with
+34,000 men and ninety-six guns to pursue Blucher's command toward Wavre.
+Both armies bivouacked on the field of Waterloo, and the next morning
+Napoleon, confident that Grouchy would prevent the arrival of the
+Prussians, delayed attack until the ground should become dry, a heavy
+shower having fallen on the day previous. The forces under Wellington
+occupied a semi-circular ridge a mile and a half in length, and the
+French were on an opposite ridge, the two being separated by a valley
+about 500 yards wide. The plan of Napoleon was to turn the allied left,
+force it back upon center, and gain possession of the enemy's line of
+retreat. To draw off Wellington's attention to his right, French troops
+were sent about 11 o'clock to attack the chateau of Houguemont, which
+the English had fortified. After a fight of more than two hours this was
+still in the possession of its defenders. About 1 o'clock a Prussian
+corps under Bulow was seen approaching on the French right, and
+Napoleon, finding it necessary to send 10,000 men to check their
+advance, was obliged to change the plan of battle. He therefore ordered
+a fierce attack upon the allied center. Wellington massed his troops
+there, and the battle was obstinately maintained for five hours, with
+
+varying success to the participants, both commanders hourly expecting
+re-enforcements. Wellington was waiting for Blucher and Napoleon for
+Grouchy. The French at last were gaining ground; the allied troops in
+the center were wavering under Ney's impetuous onslaughts, General
+Durutte had forced back the left, and Bulow's troops on the right had
+been forced to yield the position they had taken. Now, however, there
+were rumors that Blucher's army was approaching and the allies again
+rallied. At 7 o'clock Napoleon, despairing of the approach of Grouchy,
+determined to decide the day by a charge of the Old Guard, which had
+been held in reserve. At this stage the advance of Prussian horse on the
+allied left forced back General Durutte's troops, and the Old Guard
+formed in squares to cover this retreat. Ney's division surrounded, made
+a gallant struggle--their brave leader still unwounded, though five
+horses had been shot under him, heading them on foot, sword in hand--but
+were forced to give way. The Old Guard held their ground against
+overwhelming numbers. Finally, when five squares were broken, the
+Emperor gave the order to "fall back." The cry "The Guard is repulsed"
+spread consternation through the French army and threatened to turn
+retreat into precipitate flight. Napoleon, seeing this, reformed the
+Guard in order to give a rallying point for the fugitives. Failing in
+this, he declared that he would die within the square, but Marshal Soult
+hurried him away. The heroic band, surrounded, was bidden to surrender.
+"The Old Guard dies, but never surrenders" is the reply popularly
+attributed to General Cambronne, and with the cry of "Vive l'Empereur!"
+the remnant of the Guard made a last charge upon the enemy and perished
+almost to a man. The forces of Blucher being now upon the field, the
+rout of the French was complete, and the Prussians pursued the fleeing
+troops, capturing guns and men. There is no doubt that the failure of
+Grouchy to come upon the field caused Napoleon to lose his last great
+battle. It was subsequently asserted that this marshal was bribed, but
+there seems to be no real foundation for so base a charge. The trouble
+was that he had been ordered by Napoleon to follow the Prussians toward
+Wavre and thought it necessary to follow the strict letter of his
+instructions. Before he reached the village the main body of the
+Prussian force was on its way to Waterloo, but one division had been
+left there to occupy his attention. Engaged in skirmishing with this, he
+paid no attention to the advice of his subordinate generals who, hearing
+the terrible cannonading at Waterloo, besought him to go to the aid of
+the army there. Napoleon believing that he was either holding back
+Blucher's forces or was hotly pursuing them, did not recall him to the
+main army, and the decisive battle was lost. Grouchy was summoned before
+a council of war, but the court declared itself incompetent to decide
+his case, and nothing further came of it.
+
+
+OUR NATIONAL CEMETERIES.--National Cemeteries for soldiers and sailors
+may be said to have originated in 1850, the army appropriation bill of
+that year appropriating money for a cemetery near the City of Mexico,
+for the interment of the remains of soldiers who fell in the Mexican
+War. The remains of Federal soldiers and sailors who fell in the war
+for the Union have been buried in seventy-eight cemeteries exclusive
+of those interred elsewhere, a far greater number.
+
+In the subjoined list are given the names and locations of the
+National Cemeteries with the number therein buried, known and unknown.
+We have no means of knowing what cemeteries also contain the bodies of
+Southern soldiers:
+
+      (Location): Known; Unknown
+
+      Cypress Hill, N. Y.: 3,675; 70
+      Woodlawn, Elmira, N. Y.: 3,096; ----
+      Beverly, N. J.: 142; 7
+      Finn's Point, N.J.: ----; 2,644
+      Gettysburg, Pa.: 1,967; 1,608
+      Philadelphia, Pa.: 1,880; 28
+      Annapolis, Md.: 2,289; 197
+      Antietam, Md.: 2,853; 1,811
+      London Park, Baltimore, Md.: 1,627; 168
+      Laurel, Baltimore, Md.: 232; 6
+      Soldiers' Home, D. C.: 5,313; 288
+      Battle, D. C.: 13; ----
+      Grafton, W. Va.: 634; 620
+      Arlington, Va.: 11,911; 4,349
+      Alexandria, Va.: 3,434; 124
+      Ball's Bluff, Va.: 1; 24
+      Cold Harbor, Va.: 672; 1,281
+      City Point, Va.: 3,779; 1,374
+      Culpepper, Va.: 454; 910
+      Danville, Va.: 1,171; 155
+      Fredericksburg, Va.: 2,487; 12,770
+      Fort Harrison, Va.: 239; 575
+      Glendale, Va.: 233; 961
+      Hampton, Va.: 4,808; 494
+      Poplar Grove, Va.: 2,197; 3,993
+      Richmond, Va.: 841; 5,700
+      Seven Pines, Va.: 150; 1,208
+      Staunton, Va.: 233; 520
+      Winchester, Va.: 2,094; 2,301
+      Yorktown, Va.: 748; 1,434
+      Newbern, N. C.: 2,174; 1,077
+      Raleigh, N. C.: 625; 553
+      Salisbury, N. C.: 94; 12,032
+      Wilmington, N. C.: 710; 1,398
+      Beaufort, S. C.: 4,748; 4,493
+      Florence, S. C.: 199; 2,799
+      Andersonville, Ga.: 12,878; 959
+      Marietta, Ga.: 7,182; 2,963
+      Barrancas, Fla.: 791; 657
+      Mobile, Ala.: 751; 112
+      Corinth, Miss.: 1,788; 3,920
+      Natchez, Miss.: 308; 2,780
+      Vicksburg, Miss.: 3,896; 12,704
+      Alexandria, La.: 534; 772
+      Baton Rouge, La.: 2,468; 495
+      Chalmette, La.: 6,833; 5,075
+      Port Hudson, La.: 590; 3,218
+      Brownsville, Texas: 1,409; 1,379
+      San Antonio, Texas: 307; 167
+      Fayetteville, Ark.: 431; 781
+      Fort Smith, Ark.: 706; 1,152
+      Little Rock, Ark.: 3,260; 2,337
+      Chattanooga, Tenn.: 7,993; 4,903
+      Fort Donelson, Tenn.: 158; 511
+      Knoxville, Tenn.: 2,089; 1,040
+      Memphis, Tenn.: 5,150; 8,817
+      Nashville, Tenn.: 11,824; 4,692
+      Pittsburg Landing, Tenn.: 1,229; 2,361
+      Stone River, Tenn.: 3,820; 2,314
+      Camp Nelson, Ky.: 2,477; 1,165
+      Cave Hill, Louisville, Ky.: 3,342; 583
+      Danville, Ky.: 346; 12
+      Lebanon, Ky.: 591; 277
+      Lexington, Ky.: 824; 105
+      Logan's, Ky.: 345; 366
+      Crown Hill, Indianapolis, Ind.: 686; 36
+      New Albany, Ind.: 2,138; 676
+      Camp Butler, Ill.: 1,007; 355
+      Mound City, Ill.: 2,505; 2,721
+      Rock Island, Ill.: 280; 9
+      Jefferson Barracks, Mo.: 8,569; 2,906
+      Jefferson City, Mo.: 348; 412
+      Springfield, Mo.:  845; 713
+      Fort Leavenworth, Kas.: 821; 913
+      Fort Scott, Kas.: 388; 161
+      Keokuk, Iowa: 610; 21
+      Fort Gibson, I. T.: 212; 2,212
+      Fort McPherson, Neb.: 149; 291
+      City of Mexico, Mexico: 254; 750
+
+
+THE CATACOMBS OF PARIS.--The so-called catacombs of Paris were never
+catacombs in the ancient sense of the word, and were not devoted to
+purposes of sepulture until 1784. In that year the Council of State
+issued a decree for clearing the Cemetery of the Innocents, and for
+removing its contents, as well as those of other graveyards, into the
+quarries which had existed from the earlier times under the city
+of Paris and completely undermined the southern part of the city.
+Engineers and workmen were sent to examine the quarries and to prop up
+their roofs lest the weight of buildings above should break them in.
+April 7, 1786, the consecration of the catacombs was performed with
+great solemnity, and the work of removal from the cemeteries was
+immediately begun. This work was all performed by night; the bones
+were brought in funeral cars, covered with a pall, and followed by
+priests chanting the service of the dead, and when they reached the
+catacombs the bones were shot down the shaft. As the cemeteries were
+cleared by order of the government, their contents were removed to
+this place of general deposit, and these catacombs further served as
+convenient receptacles for those who perished in the revolution. At
+first the bones were heaped up without any kind of order except that
+those from each cemetery were kept separate, but in 1810 a regular
+system of arranging them was commenced, and the skulls and bones were
+built up along the wall. From the main entrance to the catacombs,
+which is near the barriers d'Enfer, a flight of ninety steps descends,
+at whose foot galleries are seen branching in various directions. Some
+yards distant is a vestibule of octagonal form, which opens into a
+long gallery lined with bones from floor to roof. The arm, leg and
+thigh bones are in front, closely and regularly piled, and their
+uniformity is relieved by three rows of skulls at equal distances.
+Behind these are thrown the smaller bones. This gallery conducts to
+several rooms resembling chapels, lined with bones variously arranged.
+One is called the "Tomb of the Revolution." another the "Tomb of
+Victims," the latter containing the relics of those who perished in
+the early period of the revolution and in the "Massacre of September."
+It is estimated that the remains of 3,000,000 human beings lie in this
+receptacle. Admission to these catacombs has for years been strictly
+forbidden on account of the unsafe condition of the roof. They are
+said to comprise an extent of about 3,250,000 square yards.
+
+
+HISTORY OF THE TELEPHONE.--The principle of the telephone, that sounds
+could be conveyed to a distance by a distended wire, was demonstrated
+by Robert Hook in 1667, but no practical application was made of
+the discovery until 1821, when Professor Wheatstone exhibited his
+"Enchanted Lyre," in which the sounds of a music-box were conveyed
+from a cellar to upper rooms. The first true discoverer of the
+speaking telephone, however, was Johaun Philipp Reis, a German
+scientist and professor in the institute at Friedrichsdorf. April 25,
+1861, Reis exhibited his telephone at Frankfort. This contained all
+the essential features of the modern telephone, but as its commercial
+value was not at all comprehended, little attention was paid to it.
+Reis, after trying in vain to arouse the interest of scientists in his
+discovery, died in 1874, without having reaped any advantage from it,
+and there is no doubt that his death was hastened by the distress of
+mind caused by his continual rebuffs. Meanwhile, the idea was being
+worked into more practical shape by other persons, Professor Elisha
+Gray and Professor A.G. Bell, and later by Edison. There is little
+doubt that Professor Gray's successful experiments considerably
+antedated those of the others, but Professor Bell was the first to
+perfect his patent. February 12, 1877, Bell's articulating telephone
+was tested by experiments at Boston and Salem, Mass., and was found
+to convey sounds distinctly from one place to the other, a distance
+of eighteen miles. This telephone was exhibited widely in this
+country and in Europe during that year, and telephone companies
+were established to bring it into general use. Edison's carbon
+"loud-speaking" telephone was brought out in 1878. It is not worth
+while to go into details of the suits on the subject of priority
+of invention. The examiner of patents at Washington, July 21, 1883,
+decided that Professor Bell was the first inventor, because he was the
+first to complete his invention and secure a full patent. Since
+1878 there have been many improvements in the different parts of the
+telephone, rendering it now nearly perfect in its working.
+
+
+SECESSION AND READMISSION OF REBEL STATES.--
+
+                      Seceded.         Readmitted.
+      South Carolina  Dec. 20,1860.    June 11, 1868.
+      Mississippi     Jan. 9, 1861.    Feb. 3, 1870.
+      Alabama         Jan. 11, 1861.   June 11, 1868.
+      Florida         Jan. 11, 1861.   June 11, 1868.
+      Georgia         Jan. 19, 1861.   April 20, 1870.
+      Louisiana       Jan. 26, 1861.   June 11, 1868.
+      Texas           Feb. 1, 1861.    Mar. 15, 1870.
+      Virginia        April 16, 1861.  Jan. 15, 1870.
+      Arkansas        May 6, 1861.     June 20, 1868.
+      North Carolina  May 21, 1861.    June 11, 1868.
+      Tennessee       June 24, 1861.   July, 1866.
+
+
+THE EARTHQUAKE OF 1811-12.--The earthquake shocks felt on the shores
+of the Lower Mississippi in the years 1811-12 are recorded as among
+the most remarkable phenomena of their kind. Similar instances where
+earth disturbances have prevailed, severely and continuously, far from
+the vicinity of a volcano, are very rare indeed. In this instance,
+over an extent of country stretching for 300 miles southward from
+the mouth of the Ohio river, the ground rose and sank in great
+undulations, and lakes were formed and again drained. The shocks were
+attended by loud explosions, great fissures--generally traveling
+from northeast to southwest, and sometimes more than half a mile in
+length--were opened in the earth, and from these openings mud and
+water were thrown often to the tops of the highest trees. Islands in
+the Mississippi were sunk, the current of the river was driven back
+by the rising of its bed, and overflowed the adjacent lands. More than
+half of New Madrid county was permanently submerged. The inhabitants
+noticed that these earth movements were sometimes vertical and
+sometimes horizontal, the former being by far the most serious
+in their effects. These disturbances ceased March 26, 1812,
+simultaneously with the great earthquake which destroyed the city of
+Caracas, South America.
+
+
+THE DARK DAYS IN NEW ENGLAND.--On May 19, 1780, there was a remarkable
+darkening of the sky and atmosphere over a large part of New England,
+which caused much alarm among those who witnessed it. The darkness began
+between ten and eleven o'clock on the day named, and continued in
+some places through the entire day, and was followed by an unusually
+intense degree of blackness during the ensuing night. This phenomenon
+extended from the northeastern part of New England westward as far as
+Albany, and southward to the coast of New Jersey. The most intense and
+prolonged darkness, however, was confined to Massachusetts, especially
+to the eastern half of the State. It came up from the southwest, and
+overhung the country like a pall. It was necessary to light candles in
+all the houses, and thousands of good people, believing that the end
+of all things terrestrial had come, betook themselves to religious
+devotions. One incident of the occasion has been woven into verse with
+excellent effect by the poet Whittier. The Connecticut Legislature was
+in session on that day, and as the darkness came on and grew more and
+more dense, the members became terrified, and thought that the day
+of judgment had come; so a motion was made to adjourn. At this, a
+Mr. Davenport arose and said: "Mr. Speaker, it is either the day of
+judgment, or it is not. If it is not, there is no need of adjourning.
+If it is, I desire to be found doing my duty. I move that candles be
+brought and that we proceed to business." Mr. Davenport's suggestion
+was taken, candles were brought in, and business went on as usual.
+As to the explanation of this phenomenon, scientists have been much
+puzzled. It was plain from the falling of the barometer that the air
+was surcharged with heavy vapor. The darkness then, it might be said,
+was only the result of a dense fog, but the question of the cause of
+so remarkable a fog was still unanswered. Omitting this unascertained
+primary cause, then, Professor Williams, of Harvard College, who
+subsequently made a thorough investigation of the matter, gave it as
+his opinion that this unprecedented quantity of vapor had gathered
+in the air in layers so as to cut off the rays of light, by repeated
+refraction, in a remarkable degree. He thought that the specific
+gravity of this vapor must have been the same as that of the air,
+which caused it to be held so long in suspension in the atmosphere. In
+this case the extent of the darkness would coincide with the area of
+the vapor, and it would continue until a change in the gravity of the
+air caused the vapors to ascend or descend. In some places when the
+darkness cleared it was as if the vapor was lifted and borne away by
+the wind like a dark pall, and in others, after a period of intense
+darkness the atmosphere gradually lightened again. In our day, a
+phenomenon of this kind would be thoroughly investigated to its most
+remote possible cause; but then owing to the sparse settlement of the
+country and the difficulties of travel, the investigation of distant
+causes could not be made. Large fires may have prevailed that spring
+in the forests of Western New York and Pennsylvania--a region then an
+absolute wilderness--the smoke of which was borne through the upper
+regions of the atmosphere, to fall when it came to a locality of less
+buoyant air, down to the lower strata. We say these fires may have
+recently preceded this day, and served as its sufficient cause, but
+we have only presumptive evidence that they did occur. Had Professor
+Williams entertained a supposition of the previous existence of such
+fires, he had then no means of verifying it, and long before the
+advent of railroads and telegraphs, or even of stage lines, the
+scientific theories of the dark day had passed from the general
+memory.
+
+
+A SHORT HISTORY OF THE LIBERTY BELL.--In 1751 the Pennsylvania
+Assembly authorized a committee to procure a bell for their State
+House. November 1st of that year an order was sent to London for "a
+good bell of about 2,000 pounds weight." To this order were added the
+following directions: "Let the bell be cast by the best workmen and
+examined carefully before it is shipped, with the following words well
+shaped in large letters around it, viz.: 'By order of the Assembly
+of the Province of Pennsylvania, for the State House, in the city of
+Philadelphia, 1752.' And underneath, 'Proclaim Liberty Through All the
+Land Unto All the Inhabitants Thereof.--Levit. xxv. 10.'" In due time,
+in the following year, the bell reached Philadelphia, but when it was
+hung, early in 1753, as it was being first rung to test the sound, it
+cracked without any apparent reason, and it was necessary to have it
+recast. It was at first thought to be necessary to send it back to
+England for the purpose, but some "ingenious workmen" in Philadelphia
+wished to do the casting and were allowed to do so. In the first week
+of June, 1753, the bell was again hung in the belfry of the State
+House. On July 4, 1776, it was known throughout the city that the
+final decision on the question of declaring the colonies independent
+of Great Britain was to be made by the Continental Congress, in
+session at the State House. Accordingly the old bellman had been
+stationed in the belfry on that morning, with orders to ring the bell
+when a boy waiting at the door of the State House below should signal
+to him that the bill for independence had been passed. Hour after
+hour the old man stood at his post. At last, at 2 o'clock, when he had
+about concluded that the question would not be decided on that day at
+least, the watchman heard a shout from below, and looking down saw
+the boy at the door clapping his hands and calling at the top of his
+voice: "Ring! ring!" And he did ring, the story goes, for two whole
+hours, being so filled with excitement and enthusiasm that he could
+not stop. When the British threatened Philadelphia, in 1777, the
+precious bell was taken down and removed to the town of Bethlehem for
+safety. In 1778 it was returned to the State House and a new steeple
+built for it. Several years after it cracked, for some unknown reason,
+under a stroke of the clapper, and its tone was thus destroyed. An
+attempt was made to restore its tone by sawing the crack wider, but
+without success. This bell was sent to New Orleans during the winter
+to be exhibited in the World's Fair there. The Pullman Company gave
+one of their handsomest cars for the transit. It was in the charge of
+three custodians appointed by the Mayor of Philadelphia, who did not
+leave it night or day, and guarded it as fully as possible against
+accident. A pilot engine preceded the train carrying the bell over
+the entire route. It left Philadelphia Jan. 24, 1885, and returned in
+June.
+
+
+THE ANTARCTIC POLAR REGIONS.--The climate of the southern polar regions
+is much more severe than that at the north pole, the icefields extending
+in degrees nearer the equator from the south than from the north. Within
+the arctic circle there are tribes of men living on the borders of the
+icy ocean on both the east and west hemispheres, but within the
+antarctic all is one dreary, uninhabitable waste. In the extreme north
+the reindeer and the musk-ox are found in numbers, but not a single land
+quadruped exists beyond 50 degrees of southern latitude. Flowers are
+seen in summer by the arctic navigator as far as 78 degrees north, but
+no plant of any description, not even a moss or a lichen, has been
+observed beyond Cockburn Island, in 64 degrees 12 minutes south
+latitude. In Spitzbergen, 79 degrees north, vegetation ascends the
+mountain slopes to a height of 3,000 feet, but on every land within or
+near the antarctic circle the snow-line descends to the water's edge.
+The highest latitude ever reached at the south is 78 degrees 10 minutes,
+while in the north navigators have penetrated to 84 degrees. The reason
+for this remarkable difference is the predominance of large tracts of
+land in the northern regions, while in the south is a vast expanse of
+ocean. In the north continental masses form an almost continuous belt
+around the icy sea, while in the southern hemisphere the continents
+taper down into a broad extent of frigid waters. In the north the plains
+of Siberia and of the Hudson's Bay territories, warmed by the sunbeams
+of summer, become at that season centers of radiating heat, while the
+antarctic lands, of small extent, isolated in the midst of a polar ocean
+and chilled by cold sea winds, act at every season as refrigerators of
+the atmosphere. Further in the north the cold currents of the polar sea,
+having but two openings of any estent through which they can convey
+drift ice, have their chilly influence confined to comparatively narrow
+limits, but the cold currents of the antarctic seas have scope to branch
+out freely on all sides and carry their ice even into temperate waters.
+Finally, at the northern hemisphere, the Gulf Stream conveys warmth even
+to the shores of Spitzbergen and Nova Zembla, while on the opposite
+regions of the globe no traces of warm currents have been observed
+beyond 55 degrees of south latitude.
+
+
+THE LANGUAGE USED BY CHRIST.--The language used by Christ was the
+Aramaic, the dialect of Northern Syria. The Israelites were much in
+contact with Aramaean populations, and some words from that tongue
+became incorporated into the Hebrew at a very early date. At the time
+of Hezekiah, Aramaic had become the official language of both Judea
+and Assyria: that is, the language spoken at the courts. After the
+fall of Samaria the Hebrew inhabitants of Northern Israel were largely
+carried into captivity, and their place was taken by colonists from
+Syria, who probably spoke Aramaic as their mother tongue. The fall
+of the Jewish Kingdom hastened the decay of Hebrew as a spoken
+language--not that the captives forgot their own language, as is
+generally assumed, but after the return to Judea the Jews found
+themselves, a people few in number, among a large number of
+surrounding populations using the Aramaic tongue. When the latest
+books of the Old Testament were written, Hebrew, though still the
+language of literature, had been supplanted by Aramaic as the language
+of common life. From that time on the former tongue was the exclusive
+property of scholars, and has no history save that of a merely
+literary language.
+
+
+HOW ANCIENT TEMPLES AND PYRAMIDS WERE BUILT.--This is beyond modern
+conjecture, so imperfect is our understanding of the extent of the
+mechanical knowledge of the ancients. Their appliances are believed
+to have been of the simplest order, and their implements exceedingly
+crude, and yet they were able to convey these enormous blocks of
+stones for vast distances, over routes most difficult, and having
+accomplished this, to raise them to great height, and fit them in
+place without the aid of either cement or mortar to cover up the
+errors of the stonecutter. How all this was done is one of the enigmas
+of modern science. It has been generally believed that inclined planes
+of earth were used to enable the workmen to raise the huge stones
+to their places, the earth being cleared away afterward. But it is
+possible that the ancients had a more extended knowledge of mechanical
+powers than we usually give them credit for, and that they made use
+of machinery very like that employed by moderns for lifting great
+weights. Large cavities are found in some of the stones in the
+pyramids, which may have been worn by the foot of a derrick turning in
+them. That there were enormous numbers of men employed in the building
+of these ancient structures is well known; these results of their
+great aggregated strength we see, but they left no record of the means
+by which this strength was focused and brought most effectually to
+bear on their mighty tasks.
+
+
+THE FIRST ATLANTIC CABLE.--As early as 1842 Professor Morse declared a
+submarine cable connection between America and Europe to be among the
+possibilities, but no attempt toward this great achievement was made
+until 1854, when Cyrus Field established a company, which secured
+the right of landing cables in Newfoundland for fifty years. In 1858
+soundings between Ireland and Newfoundland were completed, showing
+a maximum depth of 4,400 meters. Having succeeded in laying a
+cable between Nova Scotia and Newfoundland, Mr. Field secured the
+co-operation of English capitalists in his enterprise. The laying
+of the cable was begun August 7, 1857, from the port of Valencia,
+Ireland, but on the third day it broke, and the expedition had to
+return. Early in the following year another attempt was made.
+The cable was laid from both ends at the same time, was joined in
+mid-ocean, but in lowering it was broken. Again, in the same year, the
+attempt was made, and this time connection was successfully made. The
+first message over the line was sent August 7, 1858. The insulation
+of this cable, however, was defective, and by September 4th had
+quite failed. Some time was now spent in experiments, conducted by
+scientists, to secure a more perfect cable. A new company was formed,
+and in 1865 the work again began. The Great Eastern was employed to
+lay the cable, but when it was partly laid serious defects in the line
+were discovered and in repairing these it broke. The apparatus for
+recovering the wire proving insufficient the vessel returned to
+England. A new company, called the Anglo-American, was formed in 1865,
+and again the Great Eastern was equipped for the enterprise. The plan
+of the new expedition was not only to lay a new cable, but also
+to take up the end of the old one and join it to a new piece, thus
+obtaining a second telegraph line. The vessel sailed from Valencia
+July 13, 1866, and July 27 the cable was completely laid to Heart's
+Content, Newfoundland, and a message announcing the fact sent over the
+wire to Lord Stanley. Queen Victoria sent a message of congratulation
+to President Buchanan on the 28th. September 2d the lost cable of 1865
+was recovered and its laying completed at Newfoundland September 8,
+1866.
+
+
+ENGRAVING ON EGGS.--The art of engraving on eggs is very puzzling to
+the uninitiated, but in reality it is very simple. It merely consists
+in writing upon the egg-shell with wax or varnish, or simply with
+tallow, and then immersing the egg in some weak acid, such, for
+example, as vinegar, dilute hydrochloric acid, or etching liquor.
+Wherever the varnish or wax has not protected the shell, the lime of
+the latter is decomposed and dissolved in the acid, and the writing
+or drawing remains in relief. In connection with this art a curious
+incident is told in history. In the month of August, 1808, at the time
+of the Spanish war, there was found in a church in Lisbon an egg, on
+which was plainly foretold the utter destruction of the French, who
+then had control of the city. The story of the wonderful prophecy
+spread through the town, causing the greatest excitement among the
+superstitious populace, and a general uprising was expected.
+This, however, the French commander cleverly thwarted by causing
+a counter-prophecy, directly denying the first, to be engrossed on
+several hundred eggs, which were then distributed in various parts of
+the city. The astonished Portuguese did not know what to think of this
+new phenomenon, but its "numerousness," if we may so call it, caused
+it to altogether outweigh the influence of the first prediction, and
+there were no further symptoms of revolt against the French.
+
+
+CAYENNE PEPPER.--The name of the plant genus from which cayenne pepper
+is obtained is capsicum, a name also given to the product of the
+plant. This genus belongs to the solanaceae, or night shade family, and has
+no relation to the family piperaceae, which produces the shrub yielding
+black pepper. The plant which yields cayenne pepper is identical with
+the common red pepper of our gardens. It is an annual, a native of
+tropical countries, where it thrives luxuriantly even in the dryest
+soils, but it is also cultivated in other parts of the world. It grows
+to the height of two or three feet, and bears a fruit in the shape of
+a conical pod or seed-vessel, which is green when immature, but bright
+scarlet or orange when ripe. This pod, with its seeds, has a very
+pungent taste, and is used when green for pickling, and when ripe
+and dried is ground to powder to make cayenne pepper, or is used
+for medicine. This powder has a strongly stimulating effect, and is
+believed to aid digestion. It is also employed externally to excite
+the action of the skin.
+
+
+THE BIG TREES OF CALIFORNIA.--There are several groves of Big Trees in
+California, the most famous of which are the Calaveras grove and the
+Mariposa grove. The Calaveras grove occupies what may be described
+as a band or belt 3,200 feet long and 700 in width. It is between two
+slopes, in a depression in the mountains, and has a stream winding
+through it, which runs dry in the summer time. In this grove the Big
+Trees number ninety-three, besides a great many smaller ones, which
+would be considered very large if it were not for the presence of
+these monarchs of the forest. Several of the Big Trees have fallen
+since the grove was discovered, one has been cut down, and one had
+the bark stripped from it to the height 116 feet from the ground. The
+highest now standing is the "Keystone State," 325 feet high and 45
+feet in circumference; and the largest and finest is the "Empire
+State." There are four trees over 300 feet in height, and 40 to 61
+feet in circumference. The tree which was cut down occupied five men
+twenty-two days, which would be at the rate of one man 110 days, or
+nearly four months' work, not counting Sundays. Pump augers were used
+for boring through the giant. After the trunk was severed from the
+stump it required five men with immense wedges for three days to
+topple it over. The bark was eighteen inches thick. The tree would
+have yielded more than 1,000 cords of four-foot wood and 100 cords of
+bark, or more than 1,100 cords in all. On the stump of the tree was
+built a house, thirty feet in diameter, which the Rev. A.H. Tevis, an
+observant traveler, says contains room enough in square feet, if it
+were the right shape, for a parlor 12x10 feet, a dining-room 10x12,
+a kitchen 10x12, two bed-rooms 10 feet square each, a pantry 4x8,
+two clothes-presses 1-1/2 feet deep and 4 feet wide, and still have
+a little to spare! The Mariposa grove is part of a grant made by
+Congress to be set apart for public use, resort and recreation
+forever. The area of the grant is two miles square and comprises two
+distinct groves about half a mile apart. The upper grove contains 365
+trees, of which 154 are over fifteen feet in diameter, besides a great
+number of smaller ones. The average height of the Mariposa trees is
+less than that of the Calaveras, the highest Mariposa tree being 272
+feet; but the average size of the Mariposa is greater than that of
+Calaveras. The "Grizzly Giant," in the lower grove, is 94 feet in
+circumference and 31 feet in diameter; it has been decreased by
+burning. Indeed, the forests at times present a somewhat unattractive
+appearance, as, in the past, the Indians, to help them in their
+hunting, burned off the chaparral and rubbish, and thus disfigured
+many of these splendid trees by burning off nearly all the bark. The
+first branch of the "Grizzly Giant" is nearly two hundred feet from
+the ground and is six feet in diameter. The remains of a tree, now
+prostrate, indicate that it had reached a diameter of about forty feet
+and a height of 400 feet; the trunk is hollow and will admit of the
+passage of three horsemen riding abreast. There are about 125 trees of
+over forty feet in circumference. Besides these two main groves there
+are the Tolumne grove, with thirty big trees; the Fresno grove, with
+over eight hundred spread over an area of two and a half miles long
+and one to two broad; and the Stanislaus grove, the Calaveras group,
+with from 700 to 800. There should be named in this connection the
+petrified forest near Calitoga, which contains portions of nearly one
+hundred distinct trees of great size, scattered over a tract of three
+or four miles in extent: the largest of this forest is eleven feet in
+diameter at the base and sixty feet long. It is conjectured that these
+prostrate giants were silicified by the eruption of the neighboring
+Mount St. Helena, which discharged hot alkaline waters containing
+silica in solution. This petrified forest is considered one of the
+great natural wonders of California.
+
+
+HISTORY OF THE CITY OF JERUSALEM.--The earliest name of Jerusalem
+appears to have been Jebus, or poetically, Salem, and its king in
+Abraham's time was Melchizedek. When the Hebrews took possession of
+Canaan, the city of Salem was burned, but the fortress remained in the
+hands of the Jebusites till King David took it by storm and made it the
+capital of his kingdom. From that time it was called Jerusalem. During
+the reigns of David and Solomon it attained its highest degree of power.
+When ten of the Jewish tribes seceded under Jeroboam they made Shechem
+(and later Samaria) the capital of their kingdom of Israel, and
+Jerusalem remained the capital of the smaller but more powerful kingdom
+of Judah. The city was taken by Shishak, King of Egypt, in 971 B.C., was
+later conquered and sacked by Joash, King of Israel, and in the time of
+Ahaz, the King of Syria came against it with a large force, but could
+not take it. The city was besieged in Hezekiah's reign, by the army of
+Sennacherib, King of Assyria, but was saved by the sudden destruction of
+the invading army. After the death of Josiah, the city was tributary for
+some years to the King of Egypt, but was taken after repeated attempts
+by the Babylonians under Nebuchadnezzar in 586 B.C., and was left a heap
+of ruins. The work of rebuilding it began by order of King Cyrus about
+538 B.C., who allowed the Jewish people who had been carried into
+captivity to return for this purpose. From this time Jerusalem enjoyed
+comparative peace for several hundred years and grew to be an important
+commercial city. When Alexander invaded Syria it submitted to him
+without resistance. After his death it belonged for a time to Egypt and
+in 198 B.C., passed with the rest of Judea under the rule of Syria.
+Antiochus the Great ruled it with mildness and justice, but the tyranny
+of his son, Antiochus Epiphanes, brought about the revolt, headed by the
+Maccabees, through which Jerusalem gained a brief independence. In 63
+B.C., Pompey the Great took the city, demolished the walls and killed
+thousands of the people, but did not plunder it. However, nine years
+later Crassus robbed the temple of all its treasures. The walls were
+soon after rebuilt under Antipater, the Roman procurator, but when Herod
+came to rule over the city with the title of King, given him by the
+Roman Senate, he was resisted and only took possession after an
+obstinate siege, which was followed by the massacre of great numbers of
+the people. Herod improved and enlarged the city, and restored the
+temple on a more magnificent scale than in Solomon's time. Jerusalem is
+said at this time to have had a population of over 200,000. This period
+of wealth and prosperity was also rendered most, memorable for Jerusalem
+by the ministry and crucifixion of Christ. About A.D. 66, the Jews,
+goaded to desperation by the tyranny of the Romans, revolted, garrisoned
+Jerusalem, and defeated a Roman army sent against them. This was the
+beginning of the disastrous war which ended with the destruction of the
+city. It was taken by Titus, in the year 70, after a long siege, all the
+inhabitants were massacred, or made prisoners, and the entire city left
+a heap of ruins. The Emperor Hadrian built on the site of Jerusalem a
+Roman city, under the name of Elia Capitolina, with a temple of Jupiter,
+and Jews were forbidden to enter the city under pain of death. Under
+Constantine it was made a place of pilgrimage for Christians, as the
+Emperor's mother, Helena, had with much pains located the various sites
+of events in the history of Christ. The Emperor Julian, on the contrary,
+not only allowed the Jews to return to their city, but also made an
+attempt, which ended in failure, to rebuild their temple. In 614 the
+Persian Emperor Chosroes invaded the Roman empire. The Jews joined his
+army, and after conquering the northern part of Palestine, the united
+forces laid siege to and took Jerusalem. The Jews wreaked vengeance on
+the Christians for what they had been forced to endure, and 20,000
+people were massacred. The Persians held rule in the city for fourteen
+years; it was then taken by the Romans again, but in 636 the Caliph Omar
+beseiged it. After four months the city capitulated. It was under the
+rule of the Caliphs for 400 years, until the Seljuk Turks in 1077
+invaded Syria and made it a province of their empire. Christian pilgrims
+had for many years kept up the practice of visiting the tomb of Christ,
+as the Caliphs did not interfere with their devotions any further than
+by exacting a small tribute from each visitor. But the cruelties
+practiced upon the pilgrims by the Turks were many, and report of them
+soon roused all Europe to a pitch of indignation, and brought about that
+series of holy wars, which for a time restored the holy sepulcher into
+Christian hands. Jerusalem was stormed and taken July 15, 1099, and
+50,000 Moslems were slaughtered by their wrathful Christian foes. The
+new sovereignty was precariously maintained until 1187, when it fell
+before the power of Saladin. Jerusalem, after a siege of twelve days,
+surrendered. Saladin, however, did not put his captives to death, but
+contented himself with expelling them from the city. Jerusalem passed
+into the hands of the Franks by treaty, in 1229, was retaken by the
+Moslems in 1239, once more restored in 1243, and finally conquered in
+1244 by a horde of Kharesmian Turks. In 1517 Palestine was conquered by
+Sultan Selin I., and since then has been under the rule of the Ottoman
+Empire, except for a brief period--from 1832 to 1840, when it was in the
+hands of Mahomet Ali Pasha of Egypt, and his son Ibrahim had his seat of
+government in Jerusalem.
+
+
+THE BLACK DEATH.--- This great plague, known as the "Black Death," was
+the most deadly epidemic ever known. It is believed to have been an
+aggravated outburst of the Oriental plague, which from the earliest
+records of history has periodically appeared in Asia and Northern
+Africa. There had been a visitation of the plague in Europe in 1342;
+the Black Death, in terrible virulence, appeared in 1348-9; it also
+came in milder form in 1361-2, and again in 1369. The prevalence and
+severity of the pestilence during this century is ascribed to the
+disturbed conditions of the elements that preceded it. For a number
+of years Asia and Europe had suffered from mighty earthquakes, furious
+tornadoes, violent floods, clouds of locusts darkening the air and
+poisoning it with their corrupting bodies. Whether these natural
+disturbances were the cause of the plague is not certainly known, but
+many writers on the subject regard the connection as both probable and
+possible. The disease was brought from the Orient to Constantinople,
+and early in 1347 appeared in Sicily and several coast towns of Italy.
+After a brief pause the pestilence broke out at Avignon in January,
+1348; advanced thence to Southern France, Spain and Northern Italy.
+Passing through France and visiting, but not yet ravaging, Germany, it
+made its way to England, cutting down its first victims at Dorset, in
+August, 1348. Thence it traveled slowly, reaching London early in
+the winter. Soon it embraced the entire kingdom, penetrating to every
+rural hamlet, so that England became a mere pest-house. The chief
+symptoms of the disease are described as "spitting, in some cases
+actual vomiting, of blood, the breaking out of inflammatory boils in
+parts, or over the whole of the body, and the appearance of those dark
+blotches upon the skin which suggested its most startling name. Some
+of the victims died almost on the first attack, some in twelve hours,
+some in two days, almost all within the first three days." The utter
+powerlessness of medical skill before the disease was owing partly to
+the physicians' ignorance of its nature, and largely to the effect of
+the spirit of terror which hung like a pall over men's minds. After
+some months had passed, the practice of opening the hard boils was
+adopted, with very good effect, and many lives were thus saved. But
+the havoc wrought by the disease in England was terrible. It is said
+that 100,000 persons died in London, nearly 60,000 in Norwich, and
+proportionate numbers in other cities. These figures seem incredible,
+but a recent writer, who has spent much time in the investigation of
+records, asserts that at least half the population, or about 2,500,000
+souls, of England perished in this outbreak. The ravages of the
+pestilence over the rest of the world were no less terrible.
+Germany is said to have lost 1,244,434 victims; Italy, over half the
+population. On a moderate calculation, it may be assumed that there
+perished in Europe during the first appearance of the Black Death,
+fully 25,000,000 human beings. Concerning the Orient we have less
+reliable records, but 13,000,000 are said to have died in China, and
+24,000,000 in the rest of Asia and adjacent islands. The plague also
+ravaged Northern Africa, but of its course there little is known.
+The horrors of that dreadful time were increased by the fearful
+persecutions visited on the Jews, who were accused of having caused
+the pestilence by poisoning the public wells. The people rose to
+exterminate the hapless race, and killed them by fire and torture
+wherever found. It is impossible for us to conceive of the actual
+horror of such times.
+
+
+MIGHTY HAMMERS.--An authority on scientific subjects give the weights
+of the great hammers used in the iron works of Europe, and their date
+of manufacture, as follows: At the Terni Works, Italy, the heaviest
+hammer weighs 50 tons, and was made in 1873; one at Alexandrovski,
+Russia, was made the following year of like weight. In 1877, one was
+finished at Creusot Works, France, weighing 80 tons; in 1885, one at
+the Cockerill Works, Belgium, of 100 tons, and in 1880, at the Krupp
+Works, Essen, Germany, one of 150 tons. The latter being the heaviest
+hammer in the world.
+
+
+ASSASSINATION OF PRESIDENT GARFIELD.--July 2, 1881, at 9:25 A.M., as
+President Garfield was entering the Baltimore & Potomac Railroad depot
+at Washington, preparatory to taking the cars for a two weeks' jaunt in
+New England, he was fired upon and severely wounded by Charles Jules
+Guitean, a native of Illinois, but of French descent. The scene of the
+assassination was the ladies' reception-room at the station. The
+President and Mr. Blaine, arm in arm, were walking slowly through the
+aisle between two rows of benches on either side of the room; when
+Guitean entered by a side door on the left of the gentlemen, passed
+quickly around the back of the benches till directly behind the
+President, and fired the shot that struck his arm. Mr. Garfield walked
+about ten feet to the end of the aisle, and was in the act of turning to
+face his assailant when the second shot struck him in the small of the
+back, and he fell. The assassin was immediately seized and taken to
+jail. The wounded president was conveyed in an ambulance to the White
+House. As he was very faint, the first fear was of internal hemorrhage,
+which might cause speedy death. But as he rallied in a few hours, this
+danger was thought to be averted and inflammation was now feared. But as
+symptoms of this failed to appear, the surgeons in attendance concluded
+that no important organ had been injured, that the bullet would become
+encysted and harmless, or might possibly be located and successfully
+removed. By the 10th of July, the reports were so favorable, that the
+president's recovery was regarded as certain, and public thanksgivings
+were offered in several of the States, by order of the governors, for
+his deliverance. The first check in the favorable symptoms occurred on
+July 18, and July 23 there was a serious relapse, attended with chills
+and fever. The wound had been frequently probed but without securing any
+favorable result. The induction balance was used to locate the ball, and
+was regarded as a success, though subsequently its indications were
+known to have been altogether erroneous. The probings, therefore, in
+what was assumed to be the track of the ball, only increased the
+unfavorable symptoms. During the entire month of August these reports
+were alternately hopeful and discouraging, the dangerous indications
+being generally on the increase. By August 25, his situation was
+understood to be very critical, though an apparent improvement on the
+26th and 28th again aroused hope. At his own earnest desire the
+president was removed, September 6, to Elberon Park, near Long Branch.
+N.J., in the hope that the cooler air of the seaside might renew his
+strength more rapidly. However, the improvement hoped for did not
+appear. On September 16, there was a serious relapse, with well-marked
+symptoms of blood poisoning, and September 19, the president died. A
+post-mortem examination showed that the ball, after fracturing one of
+the ribs, had passed through the spinal column, fracturing the body of
+one of the vertebra, driving a number of small fragments of bone into
+the soft parts adjacent, and lodging below the pancreas, where it had
+become completely encysted. The immediate cause of death was hemorrhage
+from one of the small arteries in the track of the ball, but the
+principal cause was the poisoning of the blood from suppuration.
+
+
+COINS OF FOREIGN COUNTRIES.--The following carefully prepared summary
+indicates the coins in use in the various countries, taking their
+names in alphabetical order:
+
+Argentine Republic--Gold coins: 20 peso piece, $19.94; 10 pesos,
+$9.97; 5 pesos, $4.98. Silver: 1 peso, 99 cents. The copper coin of
+the country is the centisimo, 100 of which make a peso or dollar.
+
+Austria--Gold coins: 8 gulden piece, $3.86; 4 gulden, $1.93. Silver:
+Marie Theresa thaler, $1.02; 2 gulden, 96 cents; 1 gulden, 48 cents;
+1/4 gulden, 12 cents; 20 kreutzer, 10 cents; 10 kreutzer, 5 cents.
+Of the small copper coin current, known as the kreutzer, 100 make a
+gulden.
+
+Brazil--Gold coins: 20 milrei piece, $10.91; 10 milreis, $5.45.
+Silver: 2 milreis, $1.09; 1 milreis, 55 cents; 1/2 milreis, 27 cents.
+The Portuguese rei is used for copper money, worth about 1/8 of a
+cent.
+
+Chili--Gold coin: 10 pesos (or 1 condor), $9.10; 5 pesos, $4.55: 2
+pesos, $1.82. Silver: 1 peso, 91 cents; 50 centavos, 45 cents; 20
+centavos, 18 cents; 10 centavos, 9 cents; 5 centavos, 4 cents. The
+copper coin is 1 centavo, 100th of a peso.
+
+Colombia--Gold coins: Twenty peso piece, $19.30; 10 pesos, $9.65; 5
+pesos, $4.82; 2 pesos, $1.93. Silver: 1 peso, 96 cents; 20 centavos,
+19 cents; 10 centavos, 10 cents; 5 centavos, 5 cents. The copper
+centavo of Colombia is identical in value with our cent. (The currency
+of Coloumbia is also used in Venezuela.)
+
+Denmark--Gold coins: Twenty kroner piece, $5.36; 10 kroner, $2.68.
+Silver: Two kroner, 53 cents; 1 krone, 27 cents; 50 ore, 13 cents; 40
+ore, 10 cents; 25 ore, 6-1/2 cents; 10 ore, 2-1/2 cents. One hundred
+of the copper ore make one krone.
+
+France--Gold coins: One hundred franc piece, $19.30; 50 francs. $9.65;
+20 francs, $3.85; 10 francs, $1.93; 5 francs, 96 cents. Silver: Five
+francs, 96 cents; 2 francs, 38 cents; 1 franc, 19 cents; 50 centimes,
+10 cents: 20 centimes, 4 cents. The copper coins are the sou, worth
+about 9-1/2 mills, and the centime, 2 mills.
+
+Germany--Gold coins: Twenty-mark piece, $4.76; 10 marks, $2.38; 5
+marks, $1.19. Silver: Five marks, $1.19; 2 marks, 48 cents; 1 mark, 24
+cents; 50 pfennige, 12 cents; 20 pfennige, 5 cents. One hundred copper
+pfennige make one mark.
+
+Great Britain--Gold coins: Pound or sovereign, $4.86; guinea, $5.12.
+Silver: Five shillings or crown, $1.25; half crown, 62-1/2 cents;
+shilling, 25 cents; sixpence, 12-1/2 cents. Also a three-penny piece
+and a four-penny piece, but the latter is being called in, and is
+nearly out of circulation. The copper coins of Great Britain are the
+penny, half-penny and farthing.
+
+India--Gold coins: Thirty rupees or double mohur, $14.58; 15 rupees or
+mohur, $7.29; 10 rupees, $4.86; 5 rupees, $2.43. Silver: One rupee, 48
+cents, and coins respectively of the value of one-half, one-fourth and
+one-eighth rupee. In copper there is the pie, one-fourth of a cent;
+the pice, 3/4 of a cent; the ana, 3 cents.
+
+Japan--Gold coins: Twenty yen, $19.94; 10 yen, $9.97; 5 yen, $4.98; 2
+yen, $1.99; 1 yen, 99 cents. Silver: The 50, 20, 10 and 5 sen pieces,
+answering respectively to 50, 20, 10 and 5 cents. In copper there is
+the sen, answering to 1 cent.
+
+Mexico--Gold coins: Sixteen dollar piece, $15.74; 8 dollars, $7.87;
+4 dollars, $3.93; 2 dollars, $1.96; 1 dollar, 98 cents. Silver: 1
+dollar, 98 cents; 50-cent piece, 49 cents; 25 cents, 24 cents. The
+Mexican cent, like our own, equals one-hundreth of a dollar.
+
+Netherlands--Gold coins: Ten-guilder piece, $4.02; 5 guilders, $2.01.
+Silver: 2-1/2 guilders, $1; 1 guilder, 40 cents; half-guilder, 20
+cents; 25 cents, 10 cents; 10 cents, 4 cents; 5 cents, 2 cents. The
+Dutch copper cent is one-hundreth of the guilder.
+
+Peru--Gold coins: Twenty-sol piece, $19.30; 10 sol, $9.65; 5 sol,
+$4.82; 2 sol. $1.93; 1 sol, 96 cents. Silver: 1 sol, 96 cents; 50
+centesimos, 48 cents; 20, 10 and 5 centesimos, worth respectively 19,
+10 and 5 cents. It will be noted that the Peruvian coinage is almost
+identical with that of Colombia. It is also used in Bolivia.
+
+Portugal--Gold coin: Crown, $10.80; half-crown, $5.40; one-fifth
+crown, $2.16; one-tenth crown, $1.08. These gold pieces are also
+known respectively as 10, 5, 2 and 1 dollar [Transcriber's Note: The
+original text reads 'pices']v pieces. The silver coins are the 500,
+200, 100 [Transcriber's Note: The original text reads 'and 5'] and
+50 reis coins, worth respectively 54, 21, 11 and 5 cents. One thousand
+reis are equal to one crown.
+
+Russia--Gold coins: Imperial or 10-ruble piece, $7.72; 5 rubles,
+$3.86; 3 rubles, $2.31. Silver: ruble, 77 cents; half-ruble, 38 cents;
+quarter-ruble, 19 cents; 20 copecks, 15 cents; 10 copecks, 7 cents; 5
+copecks, 4 cents; 100 copecks are worth 1 ruble.
+
+Turkey--Gold coins: Lira or medjidie, $4.40; half-lira, $2.20;
+quarter-lira, $1.10. The silver unit is the piastre, worth 4 cents
+of our currency, and silver coins of 1, 2, 5, 10 and 20 piastres are
+current.
+
+The currency of Denmark is also in use in Norway and Sweden, these
+three countries forming the Scandinavian Union. Belgium, France, Greece,
+Italy, Roumania, Servia, Spain and Switzerland are united in the Latin
+Union, and use the French coinage. The units in the different States
+are, it is true, called by different names; as in France, Belgium
+and Switzerland, franc and centime; in Italy, lira and centesimo; in
+Greece, drachm and lepta; in Roumania, lei and bani: in Servia, dinar
+and para; in Spain, peseta and centesimo; but in all cases the value
+is the same.
+
+The similarity in the coinage of different countries is worth notice.
+A very slight change in the percentage of silver used would render
+the half-guilder of Austria, the krone of the Scandinavian Union, the
+franc of the Latin Union, the mark of Germany, the half-guilder of
+Holland, the quarter-ruble of Russia, the 200-reis piece of Portugal,
+the 5-piastre piece of Turkey, the half-milreis of Brazil and the
+half-rupee of India, all interchangeable with the English shilling,
+and all of them about the value of the quarter-dollar of North and
+South American coinage. With the exception of Brazil, the other South
+American States, as well as Mexico and the Central American countries,
+are all rapidly approximating a uniform coinage, which the needs of
+commerce will unquestionably soon harmonize with that of the United
+States. Curiously enough, the great force that is assimilating the
+alien branches of the human race is not Christianity but trade.
+
+
+A HISTORY OF THE PANIC OF 1857.--The cause of the panic of 1857 was
+mainly the rage for land speculation which had run through the country
+like an epidemic. Paper cities abounded, unproductive railroads were
+opened, and to help forward these projects, irresponsible banks were
+started, or good banks found themselves drawn into an excessive issue
+of notes. Every one was anxious to invest in real estate and become
+rich by an advance in prices. Capital was attracted into this
+speculation by the prospect of large gains, and so great was the
+demand for money that there was a remarkable advance in the rates of
+interest. In the West, where the speculative fever was at its highest,
+the common rates of interest were from 2 to 5 per cent. a month.
+Everything was apparently in the most prosperous condition, real
+estate going up steadily, the demand for money constant, and its
+manufacture by the banks progressing successfully, when the failure
+of the "Ohio Life and Trust Company," came, August 24, 1857, like
+a thunderbolt from a clear sky. This was followed by the portentous
+mutterings of a terrible coming storm. One by one small banks in
+Illinois, Ohio, and everywhere throughout the West and South went
+down. September 25-26 the banks of Philadelphia suspended payment, and
+thus wrecked hundreds of banks in Pennsylvania, Maryland and adjoining
+States. October 13-14, after a terrible run on them by thousands of
+depositors, the banks of New York suspended payment. October 14 all
+the banks of Massachusetts went down, followed by a general wreckage
+of credit throughout New England. The distress which followed
+these calamities was very great, tens of thousands of workmen being
+unemployed for months. The New York banks resumed payment again
+December 12, and were soon followed by the banks in other cities. The
+darkest period of the crisis now seemed past, although there was
+much heart rending suffering among the poor during the winter which
+followed. The commercial reports for the year 1857 showed 5,123
+commercial failures, with liabilities amounting to $291,750,000.
+
+
+THE HISTORY OF PLYMOUTH ROCK.--A flat rock near the vicinity of New
+Plymouth is said to have been the one on which the great, body of the
+Pilgrims landed from the Mayflower. The many members of the colony,
+who died in the winter of 1620-21, were buried near this rock. About
+1738 it was proposed to build a wharf along the shore there. At this
+time there lived in New Plymouth an old man over 90 years of ago named
+Thomas Faunce, who had known some of the Mayflower's passengers when a
+lad, and by them had been shown the rock on which they had landed. On
+hearing that it was to be covered with a wharf the old man wept, and
+it has been said that his tears probably saved Plymouth Rock from
+oblivion. After the Revolution it was found that the rock was quite
+hidden by the sand washed upon it by the sea. The sand was cleared
+away, but in attempting to take up the rock it was split in two. The
+upper half was taken to the village and placed in the town square.
+In 1834 it was removed to a position in front of Pilgrim Hall and
+enclosed in an iron railing. In September, 1880, this half of the
+stone was taken back to the shore and reunited to the other portion.
+A handsome archway was then built over the rock, to protect it in part
+from the depredations of relic hunters.
+
+
+GRANT'S TOUR AROUND THE WORLD.--General Grant embarked on a steamer at
+the Philadelphia wharf for his tour around the world May 17, 1877. He
+arrived at Queenstown, Ireland, May 27. Thence he went to Liverpool,
+Manchester, and on to London. He remained in that city several weeks,
+and was made the recipient of the most brilliant social honors. July
+5th he went to Belgium, and thence made a tour through Germany and
+Switzerland, He then visited Denmark, and August 25 returned to Great
+Britain, and until October spent the time in visiting the various
+cities of Scotland and England. October 24th he started for Paris,
+where he remained a month, then went on to Lyons, thence to
+Naples, and subsequently with several friends he made a trip on the
+Mediterranean, visiting the islands of Sicily, Malta and others.
+Thence going to Egypt, the pyramids and other points of note were
+visited, and a journey made up the Nile as far as the first cataract.
+The programme of travel next included a visit to Turkey and the Holy
+Land, whence, in March, the party came back to Italy through Greece,
+revisited Naples, went to Turin and back to Paris. After a few weeks
+spent in the social gayeties of that city, the Netherlands was chosen
+as the next locality of interest, and The Hague, Rotterdam, and
+Amsterdam were visited in turn. June 26, 1878, the General and his
+party arrived in Berlin. After staying there some weeks they went to
+Christiana and Stockholm, then to St. Petersburg, Moscow and Warsaw,
+and back over German soil to Vienna. Another trip was now made through
+Switzerland, and, then returning to Paris, a start was made for a
+journey through Spain and Portugal, in which Victoria, Madrid, Lisbon,
+Seville and other important towns were visited. A trip was also made
+from Cadiz to Gibraltar by steamer. After another brief visit to
+Paris, General Grant went to Ireland, arriving at Dublin January 3,
+1879; visited several points of interest in that country, then, by way
+of London and Paris, went to Marseilles, whence he set sail by way of
+the Mediterranean Sea and the Suez Canal for India. He reached Bombay
+February 13th. Thence visited Allahabad, Agra and rode on an elephant
+to Amber; also went to Benares, Delhi. Calcutta and Rangoon, spent a
+week in Siam, then went by steamer to China. After spending some time
+at Canton, Pekin and other places he went to Japan for a brief visit.
+He went to Nagasaki, Tokio and Yokahama, and at last, September
+3, 1879, set sail from Tokio on his return to the United States.
+September 20th he arrived in the harbor of San Francisco. After some
+weeks spent in visiting the points of interest in California and
+Oregon he returned to his home in the Eastern States.
+
+
+HISTORY OF VASSAR COLLEGE.--- Vassar College is on the east bank of the
+Hudson, near Poughkeepsie, N.Y. It was founded in 1861. In that year
+Matthew Vassar, a wealthy brewer of Poughkeepsie, gave to an
+incorporated board of trustees the sum of $108,000 and 200 acres of land
+for the endowment of a college for women. The building was constructed
+from plans approved by him, at a cost of about $200,000. The college was
+opened in September, 1865, with eight professors and twenty other
+instructors, and 300 students. The first president of the college was
+Professor Milo P. Jewett; the second Dr. John H. Raymond; the third the
+Rev. Samuel Caldwell. The college has a fine library, with scientific
+apparatus and a museum of natural history specimens.
+
+
+THE ORIGINS OF CHESS.--So ancient is chess, the most purely
+intellectual of games, that its origin is wrapped in mystery. The
+Hindoos say that it wad the invention of an astronomer, who lived more
+than 5,000 years ago, and was possessed of supernatural knowledge
+and acuteness. Greek historians assert that the game was invented by
+Palamedes to beguile the tedium of the siege of Troy. The Arab legend
+is that it was devised for the instruction of a young despot, by his
+father, a learned Brahman, to teach the youth that a king, no
+matter how powerful, was dependent upon his subjects for safety. The
+probability is that the game was the invention of some military genius
+for the purpose of illustrating the art of war. There is no doubt,
+that it originated in India, for a game called by the Sanskrit name of
+Cheturanga--which in most essential points strongly resembles modern
+chess, and was unquestionably the parent of the latter game--is
+mentioned in Oriental literature as in use fully 2,000 years before
+the Christian area. In its gradual diffusion over the world the game
+has undergone many modifications and changes, but marked resemblances
+to the early Indian game are still to be found in it. From India,
+chess spread into Persia, and thence into Arabia, and the Arabs took
+it to Spain and the rest of Western Europe.
+
+
+THE DARK AGES.--The Dark Ages is a name often applied by historians to
+the Middle Ages, a term comprising about 1,000 years, from the fall of
+the Roman Empire in the fifth century to the invention of printing in
+the fifteenth. The period is called "dark" because of the generally
+depraved state of European society at this time, the subservience of
+men's minds to priestly domination, and the general indifference
+to learning. The admirable civilization that Rome had developed and
+fostered, was swept out of existence by the barbarous invaders from
+Northern Europe, and there is no doubt that the first half of the
+medieval era, at least, from the year 500 to 1000, was one of the most
+brutal and ruffianly epochs in history. The principal characteristic
+of the middle ages were the feudal system and the papal power. By
+the first the common people were ground into a condition of almost
+hopeless slavery, by the second the evolution of just and equitable
+governments by the ruling clashes was rendered impossible through the
+intrusion of the pontifical authority into civil affairs. Learning
+did not wholly perish, but it betook itself to the seclusion of the
+cloisters. The monasteries were the resort of many earnest scholars,
+and there were prepared the writings of historians, metaphysicians and
+theologians. But during this time man lived, as the historian Symonds
+says, "enveloped in a cowl." The study of nature was not only ignored
+but barred, save only as it ministered in the forms of alchemy and
+astrology to the one cardinal medieval virtue--- credulity. Still the
+period saw many great characters and events fraught with the greatest
+importance to the advancement of the race.
+
+
+THE GREATEST DEPTH OF THE OCEAN NEVER MEASURED.--The deepest verified
+soundings are those made in the Atlantic Ocean, ninety miles off the
+island of St. Thomas, in the West Indies, 3,875 fathoms, or 23,250
+feet Deeper water has been reported south of the Grand Bank of
+Newfoundland, over 27,000 feet in depth, but additional soundings in
+that locality did not corroborate this. Some years ago, it was claimed
+that very deep soundings, from 45,000 to 48,000 feet, had been
+found off the coast of South America, but this report was altogether
+discredited on additional investigation in these localities. The ship
+Challenger, which in 1872-74 made a voyage round the globe for the
+express purpose of taking deep sea soundings in all the oceans,
+found the greatest depth touched in the Pacific Ocean less than 3,000
+fathoms, and the lowest in the Atlantic 3,875 fathoms, as given above.
+
+
+THE ARMY OF THE REVOLUTION.--It is not positively known how many men
+from the colonies served in the war. The official tabular statement
+indicates a total off recorded years of enlistment and not a total of
+the the men who served. Hence, a man who served from April 19, 1775,
+until the formal cessation of hostilities, April 19, 1783 counted
+as eight men in the aggregate. In this basis of enlisted years, the
+following table gives the contribution various States: New Hampshire,
+12,497; Massachusetts, 69,907; Rhode Island, 5,908; Connecticut,
+31,939; New York, 17,781; New Jersey, 10,726; Pennsylvania, 25,678;
+Delaware, 2,386; Maryland, 13,912; Virginia, 26,678; North Carolina,
+7,263; South Carolina, 6,417; Georgia, 2,679; Total, 233,771.
+
+
+THE WORLD'S DECISIVE BATTLES.--The fifteen decisive battles of the
+world from the fifth century before Christ to the beginning of the
+nineteenth century of the present era, are as follows:
+
+The battle of Marathon, in which the Persian hosts were defeated by
+the Greeks under Miltiades, B.C. 490.
+
+The defeat of the Athenians at Syracuse, B.C. 413.
+
+The battle of Arhela, in which the Persians under Darius were defeated
+by the invading Greeks under Alexander the Great, B.C. 331.
+
+The battle of the Metanrus, in which the Carthaginian forces under
+Hasdrubal were overthrown by the Romans, B.C. 207. Victory of the
+German tribes under Arminins over the Roman legions under Varus,
+A.D. 9. (The battle was fought in what is now the province of Lippe,
+Germany, near the source of the river Ems.)
+
+Battle of Chalons, where Attila the terrible King of the Huns, was
+repulsed by the Romans under Aetius, A.D. 451
+
+Battle of Tours, in which the Saracen Turks invading Western Europe
+were utterly overthrown by the Franks under Charles Martel, A.D. 732.
+
+Battle of Hastings, by which William the Conqueror became the ruler of
+England, Oct. 14, 1066.
+
+Victory of the French under Joan of Arc over the English at Orleans,
+April 29, 1429.
+
+Defeat of the Spanish Armada by the English naval force, July 29 and
+30, 1588.
+
+Battle of Blenheim, in which the French and Bavarians were defeated
+by the allied armies of Great Britain and Holland under the Duke of
+Marlborough, Aug. 2, 1704.
+
+Battle of Pultowa, the Swedish army under Charles XII, defeated by the
+Russians under Peter the Great, July 8, 1709. Victory of the American
+army under General Gates over the British under General Burgoyne at
+Saratoga, Oct. 17, 1777.
+
+Battle of Valmy where the allied armies of Prussia and Austria were
+defeated by the French under Marshal Kellerman. Sept. 20, 1792.
+
+Battle of Waterloo, the allied forces of the British and Prussians
+defeated the French under Napoleon, the final overthrow of the great
+commander, June 18, 1815.
+
+These battles are selected as decisive, because of the important
+consequences that followed them. Few students of history, probably,
+would agree with Prof. Creasy, in restricting the list as he does.
+Many other conflicts might be noted, fraught with great importance to
+the human race, and unquestionably "decisive" in their nature; as,
+for instance, the victory of Sobieski over the Turkish army at Vienna,
+Sept. 12, 1683. Had the Poles and Austrians been defeated there, the
+Turkish general might readily have fulfilled his threat "to stable his
+horses in the Church of St. Peter's at Rome," and all Western Europe
+would, no doubt, have been devastated by the ruthless and bloodthirsty
+Ottomans. Of important and decisive battles since that of Waterloo
+we may mention in our own Civil War those of Gettysburg, by which the
+invasion of the North was checked, and at Chattanooga, Nov. 23 and 25,
+1863, by which the power of the Confederates in the southwest received
+a deadly blow.
+
+
+THE WANDERING JEW.--There are various versions of the story of "The
+Wandering Jew," the legends of whom have formed the foundation of
+numerous romances, poems and tragedies. One version is that this
+person was a servant in the house of Pilate, and gave the Master a
+blow as He was being dragged out of the palace to go to His death.
+A popular tradition makes the wanderer a member of the tribe of
+Naphtali, who, some seven or eight years previous to the birth of the
+Christ-child left his father to go with the wise men of the East whom
+the star led to the lowly cot in Bethlehem. It runs, also, that the
+cause of the killing of the children can be traced to the stories this
+person related when he returned to Jerusalem of the visit of the wise
+men, and the presentation of the gifts they brought to the Divine
+Infant, when He was acknowledged by them to be the king of the Jews,
+He was lost sight of for a time, when he appeared as a carpenter who
+was employed in making the cross on which the Saviour was to be lifted
+up into the eyes of all men. As Christ walked up the way to Calvary,
+He had to pass the workshop of this man, and when He reached its
+door, the soldiers, touched by the sufferings of the Man of Sorrows,
+besought the carpenter to allow Him to rest there for a little, but
+he refused, adding insult to a want of charity. Then it is said that
+Christ pronounced his doom, which was to wander over the earth until
+the second coming. Since that sentence was uttered, he has wandered,
+courting death, but finding it not, and his punishment, becoming more
+unbearable as the generations come and go. He is said to have appeared
+in the sixteenth, seventeenth, and even as recently as the eighteenth
+century, under the names of Cartaphilus, and Ahasuerus, by which the
+Wandering Jew has been known. One of the legends described him as a
+shoemaker of Jerusalem, at whose door Christ desired to rest on the
+road to Calvary, but the man refused, and the sentence to wander was
+pronounced.
+
+
+SOME MEMORABLE DARK DAYS.--During the last hundred years there have
+been an unusually large number of dark days recorded. As has been
+suggested by several writers, this may have been the result of the
+careful scientific observations of modern times, as well as of the
+frequency of these phenomena. The dark day in the beginning of this
+century about which so much has been said and written occurred Oct.
+21, 1816. The first day of the same month and year is also represented
+as "a close dark day." Mr. Thomas Robie, who took observations at
+Cambridge, Mass., has this to offer in regard to the phenomenon. "On
+Oct. 21 the day was so dark that people were forced to light candles
+to eat their dinners by; which could not he from an eclipse, the solar
+eclipse being the fourth of that month." The day is referred to by
+another writer as "a remarkable dark day in New England and New York,"
+and it is noted, quaintly by a third, that "in October, 1816, a dark
+day occurred after a severe winter in New England." Nov. 26, 1816,
+was a dark day in London, and is described "in the neighborhood of
+Walworth and Camberwell so completely dark that some of the coachmen
+driving stages were obliged to get down and lead their horses with
+a lantern." The famous dark day in America was May 19, 1780. The
+phenomenon began about 10 o'clock in the forenoon. The darkness
+increased rapidly, and "in many places it was impossible to read
+ordinary print." There was widespread fear. Many thought that the Day
+of Judgment was at hand. At that time the Legislature of Connecticut
+was in session at Hartford. The House of Representatives, being unable
+to transact their business, adjourned. A proposal to adjourn the
+council was under consideration. When the opinion of Colonel Davenport
+was asked, he answered: "I am against an adjournment. The day of
+judgment is approaching or it is not. If it is not, there is no cause
+for adjournment: if it is, I choose to be found doing my duty. I wish,
+therefore, that candles may be brought." In Whittier's "Tent on the
+Beach" is given a beautiful poetical version of this anecdote. It is
+suggested by several authorities that the cause of the dark day in
+1780 should be attributed simply to the presence of ordinary clouds
+of very unusual volume and density. These instances are, of course,
+grouped with phenomena of which not a great deal is known, and can in
+no way be classed with those occurrances occasioned by the smoke from
+extensive forest tires, volcanic eruptions, or fogs.
+
+
+THE REMARKABLE STORY OF CHARLIE ROSS.--Charlie Ross was the son of
+Christian K. Ross of Germantown, Pa., and at the time of his
+disappearance was a little over 4 years of age. The child and a brother
+6 years old were playing July 1, 1874, in the streets of Germantown,
+when a couple of men drove up in a buggy and persuaded the children,
+with promises of toys and candies, to get in and ride with them in the
+vehicle. After driving around the place for a little time, the older
+brother, Walter Ross, was put out of the conveyance, and the strangers
+gave him 25 cents, telling him to go to a store near at hand and buy
+some candy and torpedoes for himself and Charlie. Walter did as he was
+told, but when he came out of the store the men with Charlie and the
+vehicle had disappeared. It was believed at first by the relatives and
+friends of the missing boy that he would be returned in a short time, as
+they supposed he might have been taken by some drunken men. Time passed,
+however, but no trace of the child had been discovered. In a few weeks a
+letter was received by Mr. Ross to the effect that if he would pay
+$20,000 his son would be returned, but, that the parent need not search
+for Charlie, as all efforts to find the abducted boy or his captors
+would only be attended with failure; and it was stated that if this
+amount was not paid, Charlie would be killed. The father answered this
+and a long correspondence ensued, while the search was prosecuted in all
+directions. Mr. Ross wanted the child delivered at the time the money
+was paid, but to this the abductors refused to agree. It is stated that
+more than $50,000 were expended to recover the child. At one time two
+gentlemen were two days in Fifth Avenue Hotel, New York, with the
+$20,000 ransom money to be given to the child-thieves, but they did not
+appear. The search was continued, and the officers of the law were
+looking up any and all evidence, until they had located the two men.
+These were found Dec. 4, 1874, committing a burglary in the house of
+Judge Van Brunt, Bay Ridge, L. I.; the burglary was discovered, the
+burglars seen and shot by persons residing in an adjoining residence.
+One of the men was killed instantly, the other lived several hours, and
+confessed that he and his companion had abducted Charlie Ross, but that
+the dead thief, Mosher by name, was the one who knew where the boy was
+secreted. Walter Ross identified the burglars as the men who had enticed
+him and Charlie into the buggy. There the case rested. No new fact has
+been developed. The missing child has never been found. Many times have
+children been reported who resembled Charlie, and Mr. Ross has traveled
+far and near in his endless search, only to return sadly and report that
+his boy was still missing. No case in recent years has excited such
+universal sympathy as that of Charlie Ross.
+
+
+THE BLUE LAWS ON SMOKING.--There were some very stringent laws in
+Massachusetts against the use of tobacco in public, and while the
+penalties were not so heavy, yet they were apparently rigidly enforced
+for a time. We quote from a law passed in October, 1632, as follows:
+"It is ordered that noe person shall take any tobacco publiquely,
+under paine of punishment; also that every one shall pay 1_d._ for every
+time hee is convicted of takeing tobacco in any place, and that any
+Assistant shall have power to receave evidence and give order
+for levyeing of it, as also to give order for the levyeing of the
+officer's charge. This order to begin the 10th of November next."
+In September, 1634, we discover another law on the same article:
+"Victualers, or keepers of an Ordinary, shall not suffer any tobacco
+to be taken in their howses, under the penalty of 5_s._ for every
+offence, to be payde by the victuler, and 12_d._ by the party that
+takes it. Further, it is ordered, that noe person shall take tobacco
+publiquely, under the penalty of 2_s._ 6_d._, nor privately, in his owne
+house, or in the howse of another, before strangers, and that two
+or more shall not take it togeather, anywhere, under the aforesaid
+penalty for every offence." In November, 1637, the record runs: "All
+former laws against tobacco are repealed, and tobacco is sett at
+liberty;" but in September, 1638, "the [General] Court, finding that
+since the repealing of the former laws against tobacco, the same is
+more abused then before, it hath therefore ordered, that no man shall
+take any tobacco in the fields, except in his journey, or at meale
+times, under paine of 12_d._ for every offence; nor shall take any
+tobacco in (or so near) any dwelling house, barne, corne or hay rick,
+as may likely indanger the fireing thereof, upon paine of 10s. for
+every offence; nor shall take any tobacco in any inne or common
+victualing house, except in a private roome there, so as neither the
+master of the same house nor any other guests there shall take offence
+thereat, which if they do, then such person is fourthwith to forbeare,
+upon paine of 12_s._ 6_d._ for every offence. Noe man shall kindle fyre by
+gunpowder, for takeing tobacco, except in his journey, upon paine of
+12_d._ for every offence."
+
+
+THE REMARKABLE CAVES--WYANDOTTE AND MAMMOTH.--Wyandotte Cave is in
+Jennings township, Crawford county, Ind., near the Ohio river. It is
+a rival of the great Mammoth Cave in grandeur and extent. Explorations
+have been made for many miles. It excels the Mammoth Cave in the
+number and variety of its stalagmites and stalactites, and in the
+size of several of its chambers. One of these chambers is 350 feet
+in length, 245 feet in height, and contains a hill 175 feet high, on
+which are three fine stalagmites. Epsom salts, niter and alum have
+been obtained from the earth of the cave. The Mammoth Cave is in
+Edmondson county, near Green River, about seventy-five miles from
+Louisville. Its entrance is reached by passing down a wild, rocky
+ravine through a dense forest. The cave extends some nine miles. To
+visit the portions already traversed, it is said, requires 150 to 200
+miles of travel. The cave contains a succession of wonderful avenues,
+chambers, domes, abysses, grottoes, lakes, rivers, cataracts and other
+marvels, which are too well known to need more than a reference. One
+chamber--the Star--is about 500 feet long, 70 feet wide, 70 feet high,
+the ceiling of which is composed of black gypsum, and is studded with
+innumerable white points, that by a dim light resemble stars, hence
+the name of the chamber. There are avenues one and a half and even
+two miles in length, some of which are incrusted with beautiful
+formations, and present the appearance of enchanted palace halls.
+There is a natural tunnel about three-quarters of a mile long, 100
+feet wide, covered with a ceiling of smooth rock 45 feet high. There
+is a chamber having an area of from four to five acres, and there are
+domes 200 and 300 feet high. Echo River is some three-fourths of a
+mile in length, 200 feet in width at some points, and from 10 to 30 in
+depth, and runs beneath an arched ceiling of smooth rock about 15 feet
+high, while the Styx, another river, is 450 feet long, from 15 to 40
+feet wide, and from 30 to 40 feet deep, and is spanned by a natural
+bridge. Lake Lethe has about the same length and width as the river
+Styx, varies in depth from 3 to 40 feet, lies beneath a ceiling some
+90 feet above its surface, and sometimes rises to a height of 60 feet.
+There is also a Dead Sea, quite a somber body of water. There are
+several interesting caves in the neighborhood, one three miles long
+and three each about a mile in length.
+
+
+THE SOUTH SEA BUBBLE.--The "South Sea Bubble," as it is generally
+called, was a financial scheme which occupied the attention of
+prominent politicians, communities, and even nations in the early
+part of the eighteenth century. Briefly the facts are: In 1711 Robert
+Hartley, Earl of Oxford, then Lord Treasurer, proposed to fund a
+floating debt of about L10,000,000 sterling, the interest, about
+$600,000, to be secured by rendering permanent the duties upon wines,
+tobacco, wrought silks, etc. Purchasers of this fund were to become
+also shareholders in the "South Sea Company," a corporation to have
+the monopoly of the trade with Spanish South America, a part of the
+capital stock of which was to be the new fund. But Spain, after the
+treaty of Utrecht, refused to open her commerce to England, and the
+privileges of the "South Sea Company" became worthless. There were
+many men of wealth who were stockholders, and the company continued
+to flourish, while the ill success of its trading operations was
+concealed. Even the Spanish War of 1718 did not shake the popular
+confidence. Then in April, 1720, Parliament, by large majorities in
+both Houses, accepted the company's plan for paying the national debt,
+and after that a frenzy of speculation seized the nation, and the
+stock rose to L300 a share, and by August had reached L1,000 a share.
+Then Sir John Blunt, one of the leaders, sold out, others followed,
+and the stock began to fall. By the close of September the company
+stopped payment and thousands were beggared. An investigation ordered
+by Parliament disclosed much fraud and corruption, and many prominent
+persons were implicated, some of the directors were imprisoned, and
+all of them were fined to an aggregate amount of L2,000,000 for the
+benefit of the stockholders. A great part of the valid assets was
+distributed among them, yielding a dividend of about 33 per cent.
+
+
+AREA OF NORTH AMERICA.--The following figures show the extent of
+the United States as compared with the British possessions in
+North America: United States, 3,602,884 square miles. British
+possessions--Ontario, 121,260; Quebec, 210,020; Nova Scotia, 18,670;
+New Brunswick, 27,037; British Columbia, 233,000; Manitoba, 16,000;
+N.W. and Hudson Bay Territories, 2,206,725; Labrador and Arctic Ocean
+Islands, make a total of 3,500,000.
+
+
+       *       *       *       *       *
+
+[Illustration: HOUSEHOLD RECIPES]
+
+HOUSEHOLD RECIPES
+
+
+MISCELLANEOUS.
+
+AXLE GREASE.--1. Water, 1 gallon; soda, 1/3 pound; palm oil, 10
+pounds. Mix by heat, and stir till nearly cold.
+
+2. Water, rape oil, of each 1 gallon; soda, 1/3 pound; palm oil, 1/4
+pound.
+
+3. Water, 1 gallon; tallow, 3 pounds; palm oil, 6 pounds; soda, 1/2
+pound. Heat to 210 deg. Fahrenheit and stir until cool.
+
+4. Tallow, 8 pounds; palm oil, 10 pounds; plumbago, 1 pound. Makes a
+good lubricator for wagon axles.
+
+HOW TO SHELL BEANS EASY.--Pour upon the pods a quantity of scalding
+water, and the beans will slip very easily from the pod. By pouring
+scalding water on apples the skin may be easily slipped off, and much
+labor saved.
+
+HOW TO CLEAN BED-TICKS.--Apply Poland starch, by rubbing it on thick
+with a cloth. Place it in the sun. When dry, rub it if necessary. The
+soiled part will be clean as new.
+
+HOW TO WASH CARPETS.--Shake and beat it well; lay it upon the floor
+and tack it firmly; then with a clean flannel wash it over with a
+quart of bullock's gall mixed with three quarts of soft, cold water,
+and rub it off with a clean flannel or house-cloth. Any particular
+dirty spot should be rubbed with pure gall.
+
+HOW TO CLEAN CARPETS.--Before proceeding to sweep a carpet a few
+handfuls of waste tea-leaves should be sprinkled over it. A stiff hair
+broom or brush should be employed, unless the carpet is very dirty,
+when a whisk or carpet-broom should be used, first followed by another
+made of hair, to take off the loose dust. The frequent use of a stiff
+carpet-broom soon wears off the beauty of the best carpet. An ordinary
+clothes brush is best adapted for superior carpets. When carpets are
+very dirty they should be cleaned by shaking and beating.
+
+Beat it well with a stick in the usual manner until all the dust is
+removed, then take out the stains, if any, with lemon or sorrel-juice.
+When thoroughly dry rub it all over with the crumb of a hot wheaten
+loaf, and if the weather is very fine, let hang out in the open air
+for a night or two. This treatment will revive the colors, and make
+the carpet appear equal to new.
+
+TO REMOVE SPOTS ON CARPETS.--A few drops of carbonate of ammonia,
+and a small quantity of warm rain water, will prove a safe and easy
+antacid, etc., and will change, if carefully applied, discolored spots
+upon carpets, and indeed, all spots, whether produced by acids or
+alkalies. If one has the misfortune to have a carpet injured by
+whitewash, this will immediately restore it.
+
+HOW TO REMOVE INK SPOTS ON CARPETS.--As soon as the ink has been
+spilled, take up as much as you can with a sponge, and then pour on
+cold water repeatedly, still taking up the liquid; next rub the place
+with a little wet oxalic acid or salt of sorrel, and wash it off
+immediately with cold water, and then rub on some hartshorn.
+
+CLEANING AND SCOURING OF CLOTH.--The common method of cleaning cloth
+is by beating and brushing, unless when very dirty, when it undergoes
+the operation of scouring. This is best done on the small scale, as
+for articles of wearing apparel, etc., by dissolving a little curd
+soap in water, and after mixing it with a little ox-gall, to touch
+over all the spots of grease, dirt, etc., with it, and to rub them
+well with a stiff brush, until they are removed, after which the
+article may be well rubbed all over with a brush or sponge dipped
+into some warm water, to which the previous mixture and a little more
+ox-gall has been added. When this has been properly done, it only
+remains to thoroughly rinse the article in clean water until the
+latter passes off uncolored, when it must be hung up to dry. For dark,
+colored cloths the common practice is to add some Fuller's-earth to
+the mixture of soap and gall. When nearly dry the nap should be
+laid right and the article carefully pressed, after which a brush,
+moistened with a drop or two of olive oil, is passed several times
+over it, which will give it a superior finish.
+
+Cloth may also be cleaned in the dry way, as follows: First remove the
+spots, as above, and when the parts have dried, strew clean, damp sand
+over it, and beat it in with a brush, after which brush the article
+with a hard brush when the sand will readily come out, and bring the
+dirt with it. Black cloth which is very rusty should receive a coat of
+reviver after drying, and be hung up until the next day, when it
+may be pressed and finished off as before. Scarlet cloth requires
+considerable caution. After being thoroughly rinsed, it should be
+repeatedly passed through cold spring water, to which a tablespoonful
+or two of solution of tin has been added. If much faded, it should
+be dipped in a scarlet dye-bath. Buff cloth is generally cleansed by
+covering it with a paste made with pipe-clay and water, which, when
+dry,-is rubbed and brushed off.
+
+RENOVATION OF CLOTH.--The article undergoes the process of scouring
+before described, and, after being well rinsed and drained, it is put
+on a board, and the thread-bare parts rubbed with a half-worn hatter's
+card, filled with flocks, or with a teazle or a prickly thistle, until
+a nap is raised. It is next hung up to dry, the nap laid the right
+way with a hard brush, and finished as before. When the cloth is much
+faded, it is usual to give it a dip, as it is called, or to pass it
+through a dye-bath, to freshen up the color.
+
+HOW TO REVIVE THE COLOR OF BLACK CLOTH.--If a coat, clean it well,
+then boil from two to four ounces of logwood in your copper, or
+boiler, for half an hour; dip your coat in warm water, and squeeze it
+as dry as you can, then put it into the copper and boil it for half an
+hour. Take it out, and add a piece of green copperas, about the size
+of a horse-bean; boil it another half hour, then draw it, and hang it
+in the air for an hour or two; take it down; rinse it in two or three
+cold waters; dry it, and let it be well brushed with a soft brush, over
+which a drop or two of the oil of olives has been rubbed, then stroke
+your coat regularly over.
+
+HOW TO RESTORE CRAPE.--Skimmed milk and water, with a little bit of
+glue in it, made scalding hot, is excellent to restore rusty Italian
+crape. If clapped and pulled dry like muslin, it will look as good
+as new; or, brush the veil till all the dust is removed, then fold
+it lengthwise, and roll it smoothly and tightly on a roller. Steam it
+till it is thoroughly dampened, and dry on the roller.
+
+HOW TO CLEANSE FEATHER BEDS.--When feather beds become soiled and
+heavy they may be made clean and light by being treated in the
+following manner: Rub them over with a stiff brush, dipped in hot
+soap-suds. When clean lay them on a shed, or any other clean place
+where the rain will fall on them. When thoroughly soaked let them dry
+in a hot sun for six or seven successive days, shaking them up well
+and turning them over each day. They should be covered over with a
+thick cloth during the night; if exposed to the night air they will
+become damp and mildew. This way of washing the bed-ticking and
+feathers makes them very fresh and light, and is much easier than
+the old-fashioned way of emptying the beds and washing the feathers
+separately, while it answers quite as well. Care must be taken to dry
+the bed perfectly before sleeping on it. Hair mattresses that have
+become hard and dirty can be made nearly as good as new by ripping
+them, washing the ticking, and picking the hair free from bunches and
+keeping it in a dry, airy place several days. Whenever the ticking
+gets dry fill it lightly with the hair, and tack it together. HOW TO
+CUT UP AND CURE PORK.--Have the hog laid on his back on a stout, clean
+bench; cut off the head close to the base. If the hog is large, there
+will come off a considerable collar, between head and shoulders,
+which, pickled or dried, is useful for cooking with vegetables.
+Separate the jowl from the face at the natural joint; open the skull
+lengthwise and take out the brains, esteemed a luxury. Then with a
+sharp knife remove the back-bone the whole length, then the long
+strip of fat underlying it, leaving about one inch of fat covering the
+spinal column.
+
+The leaf lard, if not before taken out for the housewife's
+convenience, is removed, as is also the tenderloin--a fishy-shaped
+piece of flesh--often used for sausage, but which makes delicious
+steak. The middling or sides are now cut out, leaving the shoulders
+square-shaped and the hams pointed, or they may be rounded to your
+taste. The spare-ribs are usually wholly removed from the sides, with
+but little meat adhering. It is the sides of small, young hogs cured
+as hams that bear the name of breakfast bacon, The sausage meat comes
+chiefly in strips from the backbone, part of which may also be used as
+steak. The lean trimmings from about the joints are used for sausage,
+the fat scraps rendered up with the backbone lard.
+
+The thick part of the backbone that lies between the shoulders, called
+griskin or chine, is separated from the tapering, bony part, called
+backbone by way of distinction, and used as flesh. The chines are
+smoked with jowls, and used in late winter or spring.
+
+When your meat is to be pickled it should be dusted lightly with
+saltpetre sprinkled with salt, and allowed to drain twenty-four hours;
+then plunge it into pickle, and keep under with a weight. It is good
+policy to pickle a portion of the sides. They, after soaking, are
+sweeter to cook with vegetables, and the grease fried from them is
+much more useful than that of smoked meat.
+
+If your meat is to be dry salted, allow one teaspoonful of pulverized
+saltpetre to one gallon of salt, and keep the mixture warm beside you.
+Put on a hog's ear as a mitten, and rub each piece of meat thoroughly.
+Then pack skin side down, ham upon ham, side upon side, strewing on
+salt abundantly. It is best to put large and small pieces in different
+boxes for the convenience of getting at them to hang up at the
+different times they will come into readiness. The weather has so much
+to do with the time that meat requires to take salt that no particular
+time can be specified for leaving it in.
+
+The best test is to try a medium-sized ham; if salt enough, all
+similar and smaller pieces are surely ready, and it is well to
+remember that the saltness increases in drying. Ribs and steaks should
+be kept in a cold, dark place, without salting, until ready for use.
+If you have many, or the weather is warm, they keep better in pickle
+than dry salt. Many persons turn and rub their meat frequently. We
+have never practiced this, and have never lost any.
+
+When the meat is ready for smoking, dip the hocks of the joints in
+ground black pepper and dust the raw surface thickly with it. Sacks,
+after this treatment, may be used for double security, and I think
+bacon high and dry is sweeter than packed in any substance. For
+sugar-cured hams we append the best recipe we have ever used, though
+troublesome.
+
+_English Recipe for Sugar-Curing Hams_.--So soon as the meat comes
+from the butcher's hand rub it thoroughly with the salt. Repeat this
+four days, keeping the meat where it can drain. The fourth day rub
+it with saltpetre and a handful of common salt, allowing one pound of
+saltpetre to seventy pounds of meat. Now mix one pound of brown sugar
+and one of molasses, rub over the ham every day for a fortnight, and
+then smoke with hickory chips or cobs. Hams should be hung highest
+in meat-houses, because there they are less liable to the attacks of
+insects, for insects do not so much infest high places--unlike human
+pests.
+
+_Pickle_.--Make eight gallons of brine strong enough to float an egg;
+add two pounds of brown sugar or a quart of molasses, and four ounces
+of saltpetre; boil and skim clean, and pour cold on your meat. Meat
+intended for smoking should remain in pickle about four weeks. This
+pickle can be boiled over, and with a fresh cup of sugar and salt
+used all summer. Some persons use as much soda as saltpetre. It will
+correct acidity, but we think impairs the meat.
+
+WASHING PREPARATION.--Take a 1/4 of a pound of soap, a 1/4 of a
+pound of soda, and a 1/4 of a pound of quicklime. Cut up the soup and
+dissolve it in 1 quart of boiling water; pour 1 quart of boiling water
+over the soda, and 3 quarts of boiling water upon the quicklime.
+The lime must be quick and fresh; if it is good it will bubble up
+on pouring the hot water upon it. Each must be prepared in separate
+vessels. The lime must settle so as to leave the water on the
+top perfectly clear; then strain it carefully (not disturbing the
+settlings) into the washboiler with the soda and soap; let it scald
+long enough to dissolve the soap, then add 6 gallons of soap water.
+The clothes must be put to soak over night, after rubbing soap upon
+the dirtiest parts of them. After having the above in readiness, wring
+out the clothes which have been put in soak, put them on to boil, and
+let each lot boil half an hour; the same water will answer for the
+whole washing. After boiling each lot half an hour drain them from
+the boiling water put them in a tub and pour upon them two or three
+pailsful of clear, hot water; after this they will want very little
+rubbing; then rinse through two waters, blueing the last. When dried
+they will be a beautiful white. After washing the cleanest part of
+the white clothes, take two pails of the suds in which they have been
+washed, put it over the fire and scald, and this will wash all
+the flannels and colored clothes without any extra soap. The white
+flannels, after being well washed in the suds, will require to be
+scalded by turning on a teakettle of boiling water.
+
+
+       *       *       *       *       *
+
+HOW TO DESTROY HOUSEHOLD PESTS
+
+
+HOW TO DESTROY ANTS.--Ants that frequent houses or gardens may he
+destroyed by taking flower of brimstone half a pound and potash
+four ounces; set them in an iron or earthen pan over the fire till
+dissolved and united; afterward beat them to a powder, and infuse a
+little of this powder in water; and wherever you sprinkle it the ants
+will die or fly the place.
+
+HOW TO DESTROY BLACK ANTS.--A few leaves of green wormwood, scattered
+among the haunts of these troublesome insects, is said to be effectual
+in dislodging them.
+
+HOW TO DESTROY RED ANTS.--The best way to get rid of ants, is to set a
+quantity of cracked walnuts or shell-barks on plates, and put them in
+the closet or places where the ants congregate. They are very fond of
+these, and will collect on them in myriads. When they have collected
+on them make a general _auto-da-fe_, by turning nuts and ants together
+into the fire, and then replenish the plates with fresh nuts. After
+they have become so thinned off as to cease collecting on plates,
+powder some camphor and put in the holes and crevices, whereupon the
+remainder of them will speedily depart. It may help the process of
+getting them to assemble on shell-barks, to remove all edibles out of
+their way for the time.
+
+HOW TO DESTROY BLACK BEES.--Place two or three shallow vessels--the
+larger kind of flower-pot saucers will do--half filled with water, on
+the floors where they assemble, with strips of cardboard running from
+the edge of the vessel to the floor, at a gentle inclination; these
+the unwelcome guests will eagerly ascend, and so find a watery grave.
+
+HOW TO DESTROY BED-BUGS.--1. When they have made a lodgement in the
+wall, fill all the apertures with a mixture of soft soap and scotch
+snuff. Take the bedstead to pieces, and treat that in the same way. 2.
+A strong decoction of red pepper applied to bedsteads will either kill
+the bugs or drive them away. 3. Put the bedstead into a close room and
+set fire to the following composition, placed in an iron pot upon the
+hearth, having previously closed up the chimney, then shut the door,
+let them remain a day: sulphur nine parts; saltpetre, powdered, one
+part. Mix. Be sure to open the door of the room five or six hours
+before you venture to go into it a second time. 4. Rub the bedstead
+well with lampoil; this alone is good, but to make it more effectual,
+get ten cents worth of quicksilver and add to it. Put it into all the
+cracks around the bed, and they will soon disappear. The bedsteads
+should first be scalded and wiped dry, then put on with a feather. 5.
+Corrosive sublimate, one ounce; muriatic acid, two ounces; water, four
+ounces; dissolve, then add turpentine, one pint; decoction of tobacco,
+one pint. Mix. For the decoction of tobacco boil one ounce of tobacco
+in a 1/2 pint of water. The mixture must be applied with a paint
+brush. This wash is deadly poison. 6. Rub the bedsteads in the joints
+with equal parts of spirits of turpentine and kerosene oil, and the
+cracks of the surbase in rooms where there are many. Filling up all
+the cracks with hard soap is an excellent remedy.
+
+March and April are the months when bedsteads should be examined to
+kill all the eggs. 7. Mix together two ounces spirits of turpentine,
+one ounce corrosive sublimate, and one pint alcohol. 8. Distilled
+vinegar, or diluted good vinegar, a pint; camphor one-half ounce;
+dissolve. 9. White arsenic, two ounces; lard, thirteen ounces;
+corrosive sublimate, one-fourth ounce; venetian red, one-fourth ounce.
+(deadly poison.) 10. Strong mercurial ointment one ounce; soft soap
+one ounce; oil of turpentine, a pint 11. Gasoline and coaloil are both
+excellent adjuncts, with cleanliness, in ridding a bed or house of
+these pests.
+
+HOW TO DESTROY CATERPILLARS.--Boil together a quantity of rue,
+wormwood, and any cheap tobacco (equal parts) in common water. The
+liquid should be very strong. Sprinkle it on the leaves and young
+branches every morning and evening during the time the fruit is
+ripening.
+
+HOW TO DESTROY COCKROACHES AND BEETLES.--1. Strew the roots of black
+hellebore, at night, in the places infested by these vermin, and they
+will be found in the morning dead or dying. Black hellebore grows in
+marshy grounds, and may be had at the herb shops. 2. Put about a quart
+of water sweetened with molasses in a tin wash basin or smooth glazed
+china bowl. Set it at evening in a place frequented by the bugs.
+Around the basin put an old piece of carpet that the bugs can have
+easy access to the top. They will go down in the water, and stay
+till you come. 3. Take pulverized borax, 4 parts, flour 1 part,
+mix intimately and distribute the mixture in cupboards which are
+frequented by the roaches, or blow it, by means of a bellows, into the
+holes or cracks that are infested by them. 4. By scattering a handful
+of fresh cucumber parings about the house. 5. Take carbonic acid
+and powdered camphor in equal parts; put them in a bottle; they will
+become fluid. With a painter's brush of the size called a sash-tool,
+put the mixture on the cracks or places where the roaches hide; they
+will come out at once. Then kill. 6. Mix up a quantity of fresh
+burned plaster of paris (gypsum, such as is used for making molds and
+ornaments), with wheat flour and a little sugar, and distribute on
+shallow plates and box boards, and place in the corners of the kitchen
+and pantry where they frequent. In the darkness they will feast
+themselves on it. Whether it interferes with their digestion or not,
+is difficult to ascertain, but after three or four nights renewal of
+the preparation, no cockroaches will be found on the premises.
+
+HOW TO DESTROY CRICKETS.--Sprinkle a little quick lime near to the
+cracks through which they enter the room. The lime may be laid down
+overnight, and swept away in the morning. In a few days they will most
+likely all be destroyed. But care must be taken that the children do
+not meddle with the lime, as a very small portion of it getting into
+the eye, would prove exceedingly hurtful. In case of such an accident
+the best thing to do would be to wash the eye with vinegar and water.
+
+HOW TO GET RID OF FLEAS.--Much of the largest number of fleas are
+brought into our family circles by pet dogs and cats. The oil of
+pennyroyal will drive these insects off: but a cheaper method, where
+the herb flourishes, is to throw your cats and dogs into a decoction
+of it once a week. When the herb cannot be got, the oil can be
+procured. In this case, saturate strings with it and tie them around
+the necks of the dogs and cats. These applications should be repeated
+every twelve or fifteen days. Mint freshly cut, and hung round
+a bedstead, or on the furniture, will prevent annoyance from bed
+insects; a few drops of essential oil of lavender will be more
+efficacious.
+
+HOW TO DESTROY FLIES.--1. Take an infusion of quassia, one pint;
+brown sugar, four ounces, ground pepper, two ounces. To be well mixed
+together, and put in small shallow dishes where required. 2. Black
+pepper (powdered), one drachm; brown sugar, one drachm; milk or cream,
+two drachms. Mix, and place it on a plate or saucer where the flies
+are most troublesome. 3. Pour a little simple oxymel (an article to be
+obtained at the druggists), into a common tumbler glass, and place in
+the glass a piece of cap paper, made into the shape of the upper part
+of a funnel, with a hole at the bottom to admit the flies. Attracted
+by the smell, they readily enter the trap in swarms, and by the
+thousands soon collected prove that they have not the wit or the
+disposition to return. 4. Take some jars, mugs, or tumblers, fill them
+half full with soapy water; cover them as jam-pots are covered, with
+a piece of paper, either tied down or tucked under the rim. Let this
+paper be rubbed inside with wet sugar, molasses, honey, or jam, or any
+thing sweet; cut a small hole in the center, large enough for a fly
+to enter. The flies settle on the top, attracted by the smell of
+the bait; they then crawl through the hole, to feed upon the sweets
+beneath. Meanwhile the warmth of the weather causes the soapy water to
+ferment, and produces a gas which overpowers the flies, and they drop
+down into the vessel. Thousands may be destroyed this way, and the
+traps last a long time.
+
+FLY PAPER.--Melt resin, and add thereto while soft, sufficient sweet
+oil, lard, or lamp oil to make it, when cold about the consistency
+of honey. Spread on writing paper, and place in a convenient spot. It
+will soon be filled with ants, flies, and other vermin.
+
+HOW TO EXPEL INSECTS.--All insects dread pennyroyal: the smell of
+it destroys some, and drives others away. At the time that fresh
+pennyroyal cannot be gathered, get oil of pennyroyal; pour some into
+a saucer, and steep in it small pieces of wadding or raw cotton, and
+place them in corners, closet-shelves, bureau drawers, boxes, etc.,
+and the cockroaches, ants, or other insects will soon disappear. It is
+also well to place some between the mattresses, and around the bed. It
+is also a splendid thing for brushing off that terrible little insect,
+the seed tick.
+
+HOW TO DESTROY MICE.--1. Use tartar emetic mingled with some favorite
+food. The mice will leave the premises.
+
+2. Take one part calomel,
+five parts of wheat flour, one part sugar, and one-tenth of a part
+of ultramarine. Mix together in a fine powder and place it in a dish.
+This is a most efficient poison for mice.
+
+3. Any one desirous of keeping seeds from the depredations of mice
+can do so by mixing pieces of camphor gum in with the seeds. Camphor
+placed in drawers or trunks will prevent mice from doing them injury.
+The little animal objects to the odor and keeps a good distance from
+it. He will seek food elsewhere.
+
+4. Gather all kinds of mint and scatter about your shelves, and they
+will forsake the premises.
+
+HOW TO DRIVE AWAY MOSQUITOES.--1. A camphor bag hung up in an
+open casement will prove an effectual barrier to their entrance.
+Camphorated spirits applied as perfume to the face and hands will
+prove an effectual preventive; but when bitten by them, aromatic
+vinegar is the beat antidote.
+
+2. A small amount of oil of pennyroyal sprinkled around the room will
+drive away the mosquitoes. This is an excellent recipe.
+
+3. Take of gum camphor a piece about half the size of an egg, and
+evaporate it by placing it in a tin vessel and holding it over a lamp
+or candle, taking care that it does not ignite. The smoke will soon
+fill the room and expel the mosquitoes.
+
+HOW TO PRESERVE CLOTHING FROM MOTHS.--1. Procure shavings of cedar
+wood and enclose in muslin bags, which should be distributed freely
+among clothes. 2. Procure shavings of camphor wood, and enclose in
+bags. 3. Sprinkle pimento (allspice) berries among the clothes. 4.
+Sprinkle the clothes with the seeds of the musk plant. 5. An ounce of
+gum camphor and one of the powdered shell of red pepper are macerated
+in eight ounces of strong alcohol for several days, then strained.
+With this tincture the furs or cloths are sprinkled over, and rolled
+up in sheets. 6. Carefully shake and brush woolens early in the
+spring, so as to be certain that no eggs are in them; then sew them up
+in cotton or linen wrappers, putting a piece of camphor gum, tied up
+in a bit of muslin, into each bundle, or into the chests and closets
+where the articles are to lie. No moth will approach while the smell
+of the camphor continues. When the gum is evaporated, it must be
+renewed. Enclose them in a moth-proof box with camphor, no matter
+whether made of white paper or white pine, before any eggs are laid on
+them by early spring moths. The notion of having a trunk made of
+some particular kind of wood for this purpose, is nonsense. Furs or
+woolens, put away in spring time, before moth eggs are laid, into
+boxes, trunks, drawers, or closets even, where moths cannot enter,
+will be safe from the ravages of moth-worms, provided none were
+in them that were laid late in the autumn, for they are not of
+spontaneous production.
+
+HOW TO KILL MOTHS IN CARPETS.--Wring a coarse crash towel out of clear
+water, spread it smoothly on the carpet, iron it dry with a good hot
+iron, repeating the operation on all parts of the carpet suspected of
+being infected with moths. No need to press hard, and neither the
+pile nor color of the carpet will he injured, and the moths will be
+destroyed by the heat and steam.
+
+HOW TO DESTROY RATS.--1. When a house is invested with rats which
+refuse to be caught by cheese and other baits, a few drops of the
+highly-scented oil of rhodium poured on the bottom of the cage will
+be an attraction which they cannot refuse. 2. Place on the floor near
+where their holes are supposed to be a thin layer of moist caustic
+potash. When the rats travel on this, it will cause their feet to
+become sore, which they lick, and their tongues become likewise sore.
+The consequence is, that they shun this locality, and seem to inform
+all the neighboring rats about it, and the result is that they soon
+abandon a house that has such mean floors. 3. Cut some corks as thin
+as wafers, and fry, roast, or stew them in grease, and place the
+same in their track; or a dried sponge fried or dipped in molasses
+or honey, with a small quantity of bird lime or oil of rhodium, will
+fasten to their fur and cause them to depart. 4. If a live rat can be
+caught and smeared over with tar or train oil, and afterwards allowed
+to escape in the holes of other rats, he will cause all soon to take
+their departure. 5. If a live rat be caught, and a small bell be
+fastened around his neck, and allowed to escape, all of his brother
+rats as well as himself will very soon go to some other neighbor's
+house. 6. Take a pan, about twelve inches deep, and half fill it with
+water; then sprinkle some bran on the water and set the pan in a place
+where the rats most frequent. In the morning you will find several
+rats in the pan. 7. Flour, three parts; sugar, one-half part; sulphur,
+two parts, and phosphorus, two parts. Smear on meat, and place near
+where the rats are most troublesome. 8. Squills are an excellent
+poison for rats. The powder should be mixed with some fatty substance,
+and spread upon slices of bread. The pulp of onions is also very
+good. Rats are very fond of either. 9. Take two ounces of carbonate of
+barytes, and mix with one pound of suet or tallow, place a portion of
+this within their holes and about their haunts. It is greedily eaten,
+produces great thirst, and death ensues after drinking. This is a very
+effectual poison, because it is both tasteless and odorless. 10. Take
+one ounce of finely powdered arsenic, one ounce of lard; mix these
+into a paste with meal, put it about the haunts of rats. They will eat
+of it greedily. 11. Make a paste of one ounce of flour, one-half gill
+of water, one drachm of phosphorus, and one ounce of flour. Or, one
+ounce of flour, two ounces of powdered cheese crumbs, and one-half
+drachm of phosphorus; add to each of these mixtures a few drops of the
+oil of rhodium, and spread this on thin pieces of bread like butter;
+the rats will eat of this greedily, and it is a sure poison. 12. Mix
+some ground plaster of paris with some sugar and indian meal. Set it
+about on plates, and leave beside each plate a saucer of water. When
+the rats have eaten the mixture they will drink the water and die. To
+attract them toward it, you may sprinkle on the edges of the plates
+a little of the oil of rhodium. Another method of getting rid of rats
+is, to strew pounded potash on their holes. The potash gets into their
+coats and irritates the skin, and the rats desert the place. 13. The
+dutch method: this is said to be used successfully in holland; we
+have, however, never tried it. A number of rats are left together to
+themselves in a very large trap or cage, with no food whatever; their
+craving hunger will, at last, cause them to fight and the weakest will
+be eaten by the others; after a short time the fight is renewed, and
+the next weakest is the victim, and so it goes on till one strong
+rat is left. When this one has eaten the last remains of any of the
+others, it is set loose; the animal has now acquired such a taste for
+rat-flesh that he is the terror of ratdom, going round seeking what
+rat he may devour. In an incredibly short time the premises are
+abandoned by all other rats, which will not come back before the
+cannibal rat has left or has died. 14. Catch a rat and smear him over
+with a mixture of phosphorus and lard, and then let him loose. The
+house will soon be emptied of these pests.
+
+VERMIN, IN WATER.--Go to the river or pond, and with a small net (a
+piece of old mosquito bar will do) collect a dozen or more of the
+small fishes known as minnows, and put them in your cistern, and in
+a short time you will have clear water, the wiggle-tails and
+reddish-colored bugs or lice being gobbled up by the fishes.
+
+
+       *       *       *       *       *
+
+[ILLUSTRATION: ACCIDENTS AND INJURIES AND HOW TO MEET THEM.]
+
+ACCIDENTS AND INJURIES
+
+AND HOW TO MEET THEM
+
+
+As accidents are constantly liable to occur, the importance of knowing
+how best to meet the various emergencies that may arise can hardly be
+over-estimated. In all cases, and under all circumstances, the best
+help to assist a party in this trying moment is _presence of mind_.
+
+HARVEST BUG-BITES.--The best remedy is the use of benzine, which
+immediately kills the insect. A small drop of tincture of iodine has
+the same effect.
+
+BITES AND STINGS OF INSECTS.--Such as bees, wasps, hornets, etc.,
+although generally painful, and ofttimes causing much disturbance,
+yet are rarely attended with fatal results. The pain and swelling
+may generally be promptly arrested by bathing freely with a strong
+solution of equal parts of common salt and baking soda, in warm water;
+or by the application of spirits of hartshorn; or of volatile liniment
+(one part of spirits of hartshorn and two of olive oil). In the
+absence of the other articles, warm oil may be used; or, if this is
+not at hand, apply a paste made from fresh clay-earth. If the sting of
+the insect is left in the wound, as is frequently the case, it should
+always be extracted. If there is faintness, give some stimulant; as, a
+tablespoonful or two of brandy and water, or brandy and ammonia.
+
+MAD DOG BITES.--1. Take immediately warm vinegar or tepid water; wash
+the wound clean therewith and then dry it; pour upon the wound, then,
+ten or twelve drops of muriatic acid. Mineral acids destroy the poison
+of the saliva, by which means the evil effects of the latter are
+neutralized. 2. Many think that the only sure preventive of evil
+following the bite of a rabid dog is to suck the wound immediately,
+before the poison has had time to circulate with the blood. If the
+person bit cannot get to the wound to suck it, he must persuade or pay
+another to do it for him. There is no fear of any harm following
+this, for the poison entering by the stomach cannot hurt a person.
+A spoonful of the poison might be swallowed with impunity, but the
+person who sucks the place should have no wound on the lip or
+tongue, or it might be dangerous. The precaution alluded to is a most
+important one, and should never be omitted prior to an excision
+and the application of lunar caustic in every part, especially the
+interior and deep-seated portions. No injury need be anticipated if
+this treatment is adopted promptly and effectively. The poison of
+hydrophobia remains latent on an average six weeks; the part heals
+over, but there is a pimple or wound, more or less irritable; it then
+becomes painful; and the germ, whatever it is, ripe for dissemination
+into the system, and then all hope is gone. Nevertheless, between
+the time of the bite and the activity of the wound previous to
+dissemination, the caustic of nitrate of silver is a sure preventive;
+after that it is as useless as all the other means. The best mode of
+application of the nitrate of silver is by introducing it solidly into
+the wound.
+
+SERPENTS BITES.--The poison inserted by the stings and bites of many
+venomous reptiles is so rapidly absorbed, and of so fatal a description,
+as frequently to occasion death before any remedy or antidote can be
+applied; and they are rendered yet more dangerous from the fact that
+these wounds are inflicted in parts of the country and world where
+precautionary measures are seldom thought of, and generally at times
+when people are least prepared to meet them. 1. In absence of any
+remedies, the first best plan to adopt on being bitten by any of the
+poisonous snakes is to do as recommended above in Mad Dog Bites--viz.,
+to wash off the place immediately; if possible get the mouth to the
+spot, and forcibly suck out all the poison, first applying a ligature
+above the wound as tightly as can be borne. 2. A remedy promulgated by
+the Smithsonian Institute is to take 30 grs. iodide potassium, 30 grs.
+iodine, 1 oz. water, to be applied externally to the wound by saturating
+lint or batting--the same to be kept moist with the antidote until the
+cure be effected, which will be in one hour, and sometimes instantly. 3.
+An Australian physician has tried and recommends carbolic acid, diluted
+and administered internally every few minutes until recovery is certain.
+4. Another Australian Physician, Professor Halford, of Melbourne
+University, has discovered that if a proper amount of dilute ammonia be
+injected into the circulation of a patient suffering from snake-bite,
+the curative effect is usually sudden and startling, so that, in many
+cases, men have thus been brought back, as it were, by magic, from the
+very shadow of death.
+
+BLEEDING AT THE NOSE.--1. Roll up a piece of paper, and press it under
+the upper lip. 2. In obstinate cases blow a little gum Arabic up the
+nostrils through a quill, which will immediately stop the discharge;
+powdered alum is also good. 3. Pressure by the finger over the small
+artery near the ala (wing) of the nose, on the side where the blood is
+flowing, is said to arrest the hemorrhage immediately.
+
+BLEEDING FROM THE LUNGS.--A NEW York physician has related a case
+in which inhalation of very dry persulphate of iron, reduced to a
+palpable powder, entirely arrested bleeding from the lungs, after all
+the usual remedies, lead, opium, etc., had failed. A small quantity
+was administered by drawing into the lungs every hour during part of
+the night and following day.
+
+BLEEDING FROM THE BOWELS.--The most common cause of this, when not a
+complication of some disease, is hemorrhoids or piles. Should serious
+hemorrhage occur, rest and quiet, and cold water poured slowly over
+the lower portion of the belly, or cloths wet with cold water, or
+better, with ice water applied over the belly and thighs, and to the
+lower end of the bowels, will ordinarily arrest it. In some cases it
+may be necessary to use injections of cold water, or even put small
+pieces of ice in the rectum.
+
+BLEEDING FROM THE MOUTH.--This is generally caused by some injury to
+the cheeks, gums or tongue, but it sometimes occurs without any direct
+cause of this kind, and no small alarm may be caused by mistaking it
+for bleeding from the lungs. Except when an artery of some size
+is injured, bleeding from the mouth can generally be controlled by
+gargling and washing the mouth with cold water, salt and water, or
+alum and water, or some persulphate of iron may be applied to the
+bleeding surface. Sometimes obstinate or even alarming bleeding may
+follow the pulling of a tooth. The best remedy for this is to plug
+the cavity with lint or cotton wet with the solution of persulphate of
+iron, and apply a compress which may be kept in place by closing the
+teeth on it.
+
+BLEEDING FROM THE STOMACH.--_Vomiting blood_.--Hemorrhage from the
+stomach is seldom so serious as to endanger life; but as it may be a
+symptom of some dangerous affection, it is always best to consult a
+physician concerning it. In the meantime, as in all other varieties
+of hemorrhage, perfect quiet should be preserved. A little salt, or
+vinegar, or lemon juice, should be taken at intervals, in a small
+glass of fresh cool water, or ice-water, as ice may be swallowed in
+small pieces, and cloths wet with ice-water, or pounded ice applied
+over the stomach.
+
+BLEEDING FROM VARICOSE VEINS.--Serious and even fatal hemorrhage may
+occur from the bursting of a large varicose or "broken" vein. Should
+such an accident occur, the bleeding may be best controlled, until
+proper medical aid can be procured, by a tight bandage; or a "stick
+tourniquet," remembering that the blood comes toward the heart in
+the veins, and from it in the arteries. The best thing to prevent the
+rupture of varicose or broken veins is to support the limb by wearing
+elastic stockings, or a carefully applied bandage.
+
+BURNS AND SCALDS.--There is no class of accidents that cause such
+an amount of agony, and none which are followed with more disastrous
+results.
+
+1. By putting the burned part under cold water, milk, or other
+bland fluid, instantaneous and perfect relief from all pain will be
+experienced. On withdrawal, the burn should be perfectly covered
+with half an inch or more of common wheaten flour, put on with a
+dredging-box, or in any other way, and allowed to remain until a
+cure is effected, when the dry, caked flour will fall off, or can be
+softened with water, disclosing a beautiful, new and healthy skin,
+in all cases where the burns have been superficial. 2. Dissolve white
+lead in flaxseed oil to the consistency of milk, and apply over the
+entire burn or scald every five minutes. It can be applied with a soft
+feather. This is said to give relief sooner, and to be more permanent
+in its effects, than any other application. 3. Make a saturated
+solution of alum (four ounces to a quart of hot water). Dip a cotton
+cloth in this solution and apply immediately on the burn. As soon as
+it becomes hot or dry, replace it by another, and continue doing so
+as often as the cloth dries, which at first will be every few minutes.
+The pain will immediately cease, and after twenty-four hours of this
+treatment the burn will be healed; especially if commenced before
+blisters are formed. The astringent and drying qualities of the alum
+will entirely prevent their formation. 4. Glycerine, five ounces;
+white of egg, four ounces; tincture of arnica, three ounces. Mix the
+glycerine and white of egg thoroughly in a mortar, and gradually add
+the arnica. Apply freely on linen rags night, and morning, washing
+previously with warm castile soap-suds. 5. Take one drachm of finely
+powdered alum, and mix thoroughly with the white of two eggs and one
+teacup of fresh lard; spread on a cloth, and apply to the parts burnt.
+it gives almost instant relief from pain, and, by excluding the air,
+prevents excessive inflammatory action. The application should be
+changed at least once a day. 6. M. Joel, of the Children's Hospital,
+Lausanne, finds that a tepid bath, containing a couple of pinches of
+sulphate of iron, gives immediate relief to young children who have
+been extensively burned. In a case of a child four years old, a
+bath repeated twice a day--twenty minutes each bath--the suppuration
+decreased, lost its odor, and the little sufferer was soon
+convalescent. 7. For severe scalding, carbolic acid has recently been
+used with marked benefit. It is to be mixed with thirty parts of the
+ordinary oil of lime water to one part of the acid. Linen rags satured
+in the carbolic emulsion are to be spread on the scalded parts, and
+kept moist by frequently smearing with the feather dipped in the
+liquid. Two advantages of this mode of treatment are, the exclusion of
+air, and the rapid healing by a natural restorative action without the
+formation of pus, thus preserving unmarred and personal appearance of
+the patient--a matter of no small importance to some people.
+
+CHOKING.--In case of Choking, a violent slap with the open hand
+between the shoulders of the sufferer will often effect a dislodgment.
+In case the accident occurs with a child, and the slapping process
+does not afford instant relief, it should be grasped by the feet, and
+placed head downwards, and the slapping between the shoulders renewed;
+
+but in case this induced violent suffocative paroxysms it must not
+be repeated. If the substance, whatever it maybe, has entered the
+windpipe, and the coughing and inverting the body fails to dislodge
+it, it is probable that nothing but cutting open the windpipe will
+be of any avail; and for this the services of a surgeon should always be
+procured. If food has stuck in the throat or gullet, the forefinger
+should be immediately introduced; and if lodged at the entrance of the
+gullet, the substance may be reached and extracted, possibly, with the
+forefinger alone, or may be seized with a pair of pincers, if at hand,
+or a curling tongs, or anything of the kind. This procedure may be
+facilitated by directing the person to put the tongue well out, in
+which position it may be retained by the individual himself, or a
+bystander by grasping it, covered with a handkerchief or towel. Should
+this fail, an effort should be made to excite retching or vomiting
+by passing the finger to the root of the tongue, in hopes that the
+offending substance may in this way be dislodged; or it may possibly
+be effected by suddenly and unexpectedly dashing in the face a basin
+of cold water, the shock suddenly relaxing the muscular spasm present,
+and the involuntary gasp at the same time may move it up or down. If
+this cannot be done, as each instant's delay is of vital importance to
+a choking man, seize a fork, a spoon, a penholder, pencil, quill, or
+anything suitable at hand, and endeavor to push the article down
+the throat. If it be low down the gullet, and other means fail, its
+dislodgment may sometimes be effected by dashing cold water on the
+spine, or vomiting may be induced by an emetic of sulphate of zinc
+(twenty grains in a couple of tablespoonfuls of warm water), or of
+common salt and mustard in like manner, or it may be pushed into the
+stomach by extemporizing a probang, by fastening a small sponge to the
+end of a stiff strip of whalebone. If this cannot he done, a surgical
+operation will be necessary. Fish bones or other sharp substances,
+when they cannot be removed by the finger or forceps, may sometimes
+be dislodged by swallowing some pulpy mass, as masticated bread,
+etc. Irregularly shaped substances, a plate with artificial teeth for
+instance, can ordinarily be removed only by surgical interference.
+
+COLIC.--Use a hot fomentation over the abdomen, and a small quantity
+of ginger, pepermint or common tea. If not relieved in a few minutes,
+then give an injection of a quart of warm water with twenty or thirty
+drops of laudanum, and repeat it if necessary. A half teaspoonful of
+chloroform, in a tablespoonful of sweetened water, with or without a
+few drops of spirits of lavender or essence of peppermint, will often
+give prompt relief.
+
+CONVULSIONS.--In small children convulsions frequently happen from
+teething, sometimes from worms or from some irritating substance
+within the stomach or bowels, and sometimes from some affection of the
+brain.
+
+When a child has convulsions, place it immediately in a warm or hot
+bath, and sponge its head with cold water. Then apply a hot mustard
+plaster to the wrists, ankles and soles of the feet, or, in case a
+plaster cannot be obtained, apply a cloth wrung out of hot mustard
+water. Allow these to remain until the skin reddens, and use care that
+the same do not blister. After the fit has subsided, use great care
+against its return by attention to the cause which gave rise to it.
+
+Convulsions in adults must be treated in accordance with the manner
+which gave rise to them. During the attack great care should be taken
+that the party does not injure himself, and the best preventive is
+a cork or a soft piece of wood, or other suitable substance, placed
+between the teeth to prevent biting the tongue and cheeks: tight
+clothing must be removed or loosened; mustard poultices should be
+applied to the extremities and over the abdomen; abundance of fresh
+air should be secured by opening windows and doors, and preventing
+unnecessary crowding of persons around; cold water may be dashed
+on the face and chest; and if there be plethora, with full bounding
+pulse, with evidence of cerebral or other internal congestion, the
+abstraction of a few ounces of blood may be beneficial.
+
+CRAMP.--Spasmodic or involuntary contractions of the muscles generally
+of the extremities, accompanied with great pain. The muscles of the
+legs and feet are the most commonly affected with cramp, especially
+after great exertion. The best treatment is immediately to stand
+upright, and to well rub the part with the hand. The application of
+strong stimulants, as spirits of ammonia, or of anodines, as opiate
+liniments, has been recommended. When cramp occurs in the stomach,
+a teaspoonful of sal volatile in water, or a dram glassful of good
+brandy, should be swallowed immediately. When cramp comes on during
+cold bathing, the limb should be thrown out as suddenly and violently
+as possible, which will generally remove it, care being also taken
+not to become flurried nor frightened, as presence of mind is very
+essential to personal safety on such an occasion. A common cause of
+cramp is indigestion, and the use of acescent liquors; these should be
+avoided.
+
+CUTS.--In case the flow of blood is trifling, stop the bleeding by
+bringing the edges of the wound together, if the flow of blood is
+great, of a bright vermillion color, and flows in spurts or with a
+jerk, an artery is severed, and at once should pressure be made on the
+parts by the finger (between the cut and the heart), until a compress
+is arranged by a tight ligature above the wounded part. Then the
+finger may be taken off, and if the blood still flows, tighten the
+handkerchief or other article that forms the ligature, until it
+ceases. If at this point the attendance of a physician or surgeon
+cannot be secured, take strong silk thread, or wax together three or
+four threads and cut them into lengths of about a foot long. Wash the
+parts with warm water, and then with a sharp hook or small pair of
+pincers in your hand, fix your eye steadfastly upon the wound, and
+directing the ligature to be slightly released, you will see the mouth
+of the artery from which the blood springs. At once seize it, draw it
+out a little while an assistant passes a ligature round it, and ties
+
+it up tight with a double knot. In this way take up in succession
+every bleeding vessel you can see or get hold of. If the wound is too
+high up in a limb to apply the ligature do not lose your presence of
+mind. If it is the thigh, press firmly on the groin; if in the arm,
+with the band-end or ring of a common door-key make pressure above the
+collar bone, and about its middle, against its first rib, which
+lies under it. The pressure should be continued until assistance is
+procured and the vessel tied up. If the wound is on the face, or other
+place where pressure cannot effectually be made, place a piece of ice
+directly over the wound allowing it to remain there until the blood
+coagulates, when it may be removed, and a compress and bandage be
+applied.
+
+After the bleeding is arrested the surrounding blood should be cleared
+away, as well as any extraneous matter then bring the sides of the
+wound into contact throughout the whole depth, in order that they may
+grow together as quickly as possible, retaining them in their position
+by strips of adhesive plaster. If the wound be deep and extensive,
+the wound itself and the adjacent parts must be supported by proper
+bandages. The position of the patient should be such as will relax
+the skin and muscles of the wounded part. Rest, low and unstimulating
+diet, will complete the requirements necessary to a speedy recovery.
+
+HOW TO DISTINGUISH DEATH.--As many instances occur of parties being
+buried alive, they being to all appearance dead, the great importance of
+knowing how to distinguish real from imaginary death need not be
+explained. The appearances which mostly accompany death, are an entire
+stoppage of breathing, of the heart's action; the eyelids are partly
+closed, the eyes glassy, and the pupils usually dilated; the jaws are
+clenched, the fingers partially contracted, and the lips and nostrils
+more or less covered with frothy mucus, with increasing pallor and
+coldness of surface, and the muscles soon become rigid and the limbs
+fixed in their position. But as these same conditions may also exist in
+certain other cases of suspended animation, great care should be
+observed, whenever there is the least doubt concerning it, to prevent
+the unnecessary crowding of the room in which the corpse is, or of
+parties crowding around the body; nor should the body be allowed to
+remain lying on the back without the tongue being so secured as to
+prevent the glottis or orifice of the windpipe being closed by it; nor
+should the face be closely covered; nor rough usage of any kind be
+allowed. In case there is great doubt, the body should not be allowed to
+be inclosed in the coffin, and under no circumstances should burial be
+allowed until there are unmistakable signs of decomposition.
+
+Of the numerous methods proposed as signs for real death, we select
+the following: 1. So long as breathing continues, the surface of
+a mirror held to the mouth and nostrils will become dimmed with
+moisture. 2. If a strong thread or small cord be tied tightly round
+the finger of a living person, the portion beyond the cord or thread
+will become red and swollen--if dead, no change is produced. 3. If the
+hand of a living person is held before a strong light a portion of the
+margin or edges of the fingers is translucent--if dead, every part of
+it is opaque. 4. A coal of fire, a piece of hot iron, or the flame of
+a candle, applied to the skin, if life remains, will blister--if dead
+it will merely sear. 5. A bright steel needle introduced and allowed
+to remain for half an hour in living flesh will be still bright--if
+dead, it will be tarnished by oxydation. 6. A few drops of a solution
+of atropia (two grains to one-half ounce of water) introduced into the
+eye, if the person is alive, will cause the pupils to dilate--if dead,
+no effect will be produced. 7. If the pupil is already dilated, and
+the person is alive, a few drops of tincture of the calabar bean will
+cause it to contract--if dead, no effect will be produced.
+
+DISLOCATIONS.--These injuries can mostly be easily recognized; 1.
+By the deformity that the dislocation gives rise to by comparing the
+alteration in shape with the other side of the body. 2. Loss of some
+of the regular movements of the joints. 3. In case of dislocation,
+surgical aid should be procured at once. While waiting the arrival of
+a physician, the injured portion should be placed in the position most
+comfortable to the patient, and frequent cold bathing or cloths wrung
+out of cold water, applied to the parts affected, so as to relieve
+suffering and prevent inflammation.
+
+FOREIGN BODIES IN EARS.--Great care should be taken in removing
+foreign bodies from the ear, as serious injury may be inflicted. Most
+foreign bodies, especially those of small size, can be easily removed
+by the use of a syringe with warm water, and in most cases no other
+means should be used. Should the first efforts fail, repeat the
+operation. A syringe throwing a moderately small and continuous stream
+is the best adapted for the purpose, and the removal may generally
+be facilitated by inclining the ear downward while using the syringe.
+Severe inflammation may be excited, and serious injury done, by
+rash attempts to seize a foreign body in the ear, with a forceps or
+tweezers, or trying to pick it out with a pin or needle, or with an
+ear scoop. Should it be necessary from any cause to use instruments,
+great care should be observed, and but very little force exerted. It
+has lately been recommended, when foreign bodies cannot be removed by
+syringing the ear, to introduce a small brush or swab of frayed linen
+or muslin cloth, or a bit of sponge, moistened with a solution of
+glue, and keep it in contact with the foreign body until the glue
+adheres, when the body may be easily removed.
+
+INSECTS IN THE EAR.--Insects in the ear may be easily killed by
+pouring oil in the ear, after which remove by syringing. (See foreign
+bodies in ear.)
+
+TO REMOVE HARDENED EAR WAX.--Hardened ear wax may be softened by
+dropping into the ear some oil or glycerine, and then syringing. (See
+foreign bodies in ear.)
+
+FOREIGN BODIES IN EYE.--To remove small particles from the eye, unless
+they have penetrated the globe, or become fixed in the conjunctiva, do
+as follows:
+
+Grasp the upper lid between the thumb and forefinger, lift it from the
+eyeball, and having drawn it down as far as possible outside the lower
+lid, let it slide slowly back to its place, resting upon the lower
+lid as it goes back; and then wipe the edges of the lids with a soft
+handkerchief to remove the foreign substance. This may be repeated a
+number of times, if necessary, without injury. Should this means
+fail, evert the lids and remove the foreign substance, by touching it
+lightly with the fold of a handkerchief, or with the point of a roll
+of paper made like a candle-lighter; or, if necessary, with a small
+pair of forceps. A drop of sweet oil instilled in the eye, while
+perfectly harmless, provokes a flow of tears that will frequently wash
+away any light substance.
+
+Bits of metal, sharp pieces of sand, etc. sometimes penetrate the
+globe of the eye, and, unless removed, may excite so much inflammation
+as to destroy the eye. They should he removed by a competent surgeon.
+
+FAINTING.--Lay the person who has fainted in a current of air, or in
+
+such a position that the air from an open window or door will have
+full play upon the face. Do not allow parties to crowd closely around,
+but give the sufferer plenty of room. Recovery will take place in a
+few minutes. The clothes also may be opened, and cold water sprinkled
+upon the face, hands and chest; and some pungent substance, as
+smelling salts, camphor, aromatic vinegar, etc., may be applied to
+the nostrils; and as soon as able to swallow, a little fresh water, or
+spirits and water, may be given. Persons who faint easily should avoid
+crowded rooms and places where the air is close.
+
+FITS.--See Convulsions.
+
+CLOTHING ON FIRE.--If a woman's clothes catch on fire, let her
+instantly roll herself over and over on the ground. In case any one be
+present, let them throw her down and do the like, and then wrap her up
+in a table-cloth, rug, coat, or the first woolen article that can be
+found.
+
+FRACTURES.--As we can only give general rules for treating the various
+fractures, we would advise any one suffering from such to immediately
+apply to the nearest surgeon, and not rely upon an inexperienced
+party.
+
+FROST-BITE.--Place the party suffering in a room without fire, and
+rub the frozen or frosted parts with snow, or pour ice-water over them
+until sensation begins to return. As soon as a stinging pain is felt,
+and a change of color appears, then cease the rubbing, and apply
+clothes wet with ice-water, and subsequently, if active inflammation
+follow and suppuration results, a solution of carbolic acid in water,
+one part to thirty, should be applied. If mortification set in,
+amputation is generally necessary. Where persons suffer from the
+constitutional effects of cold, hot stimulants should be given
+internally, and the body rubbed briskly with the hands and warm
+flannel.
+
+POISONS, THEIR SYMPTOMS AND ANTIDOTES.--When a person has taken poison,
+the first thing to do is to compel the patient to vomit, and for that
+purpose give any emetic that can be most readily and quickly obtained,
+
+and which is prompt and energetic, but safe in its action. For this
+purpose there is, perhaps, nothing better than a large teaspoonful of
+ground mustard in a tumblerful of warm water, and it has the advantage
+of being almost always at hand. If the dry mustard is not to be had, use
+mixed mustard from the mustard pot. Its operation may generally be
+facilitated by the addition of a like quantity of common table salt. If
+the mustard is not at hand, give two or three teaspoonfuls of powdered
+alum in syrup or molasses, and give freely of warm water to drink; or
+give ten to twenty grains of sulphate of zinc (white vitriol), or twenty
+to thirty grains of ipecac, with one or two grains of tartar emetic, in
+a large cup of warm water, and repeat every ten minutes until three or
+four doses are given, unless free vomiting is sooner produced. After
+vomiting has taken place, large draughts of warm water should be given
+the patient, so that the vomiting will continue until the poisonous
+substances have been thoroughly evacuated, and then suitable antidotes
+should be given. If vomiting cannot be produced, the stomach-pump should
+be used. When it is known what particular kind of poison has been
+swallowed, then the proper antidote for that poison should be given, but
+when this cannot be ascertained, as is often the case, give freely of
+equal parts of calcined magnesia, pulverized charcoal, and sesquioxide
+of iron, in sufficient quantity of water. This is a very harmless
+mixture, and is likely to be of great benefit, as the ingredients,
+though very simple, are antidotes for the most common and active
+poisons. In case this mixture cannot be obtained, the stomach should be
+soothed and protected by the free administration of demulcent,
+mucilaginous or oleaginous drinks, such as the whites of eggs, milk,
+mucilage of gum arabic, or slippery elm bark, flaxseed tea, starch,
+wheat, flour, or arrow-root mixed in water, linseed or olive oil, or
+melted butter or lard. Subsequently the bowels should be moved by some
+gentle laxative, as a tablespoonful or two of castor oil, or a
+teaspoonful of calcined magnesia; and pain or other evidence of
+inflammation must be relieved by the administration of a few drops of
+laudanum, and the repeated application of hot poultices, fomentations
+and mustard plasters. The following are the names of the articles that
+may give rise to poisoning, most commonly used, and their antidote:
+
+MINERAL ACIDS--SULPHURIC ACID (OIL OF VITRIOL), NITRIC ACID (AQUA
+FORTIS), MURIATIC ACID (SPIRITS OF SALTS).--Symptoms: Acid, burning
+taste in the mouth, acute pain in the throat, stomach and bowels;
+frequent vomiting, generally bloody, mouth and lips excoriated,
+shriveled, white or yellow; hiccough, copious stools, more or less
+bloody, with great tenderness in the abdomen; difficult breathing,
+irregular pulse, excessive thirst, while drink increases the pain and
+rarely remains in the stomach; frequent but vain efforts to urinate;
+cold sweats, altered countenance; convulsions generally preceding
+death; nitric acid causes yellow stains; sulphuric acid, black ones.
+Treatment: Mix calcined magnesia in milk or water to the consistence
+of cream, and give freely to drink a glassful every couple of minutes,
+if it can be swallowed. Common soap (hard or soft), chalk, whiting, or
+even mortar from the wall mixed in water, may be given, until
+magnesia can be obtained. Promote vomiting by tickling the throat,
+if necessary, and when the poison is got rid of, flaxseed or elm tea,
+gruel, or other mild drinks. The inflammation which always follows
+wants good treatment to save the patient's life.
+
+VEGETABLE ACIDS--ACETIC, CITRIC, OXALIC, TARTARIC.--Symptoms: Intense
+burning pain of mouth, throat and stomach; vomiting blood which is
+highly acid, violent purging, collapse, stupor, death.
+
+OXALIC ACID is frequently taken in mistake for Epsom salts, to which
+in shops it often bears a strong resemblance. Treatment: Give chalk
+or magnesia in a large quantity of water, or large draughts of lime
+water. If these are not at hand, scrape the wall or ceiling, and give
+the scrapings, mixed with water.
+
+PRUSSIC OR HYDROCYANIC ACID--LAUREL WATER, CYANIDE OF POTASSIUM,
+BITTER ALMOND OIL, ETC.--Symptoms: In large doses almost invariably
+instantaneously fatal, when not immediately fatal, sudden loss of
+sense and control of the voluntary muscles; the odor of the poison
+generally susceptible on the breath. Treatment: Chlorine, in the
+form of chlorine water, in doses of from one to four fluid drachms,
+diluted. Weak solution of chloride lime of soda; water of ammonia
+(spirits of hartshorn) largely diluted may be given, and the vapor
+of it cautiously inhaled. Cold affusion, and chloroform in half
+to teaspoonful doses in glycerine or mucilage, repeated every few
+minutes, until the symptoms are ameliorated. Artificial respiration.
+
+ACONITE--MONKSHOOD, WOLFSBANE.--Symptoms: Numbness and tingling in the
+mouth and throat, and afterwards in other portions of the body, with
+sore throat, pain over the stomach, and vomiting; dimness of vision,
+dizziness, great prostration, loss of sensibility and delirium.
+Treatment: An emetic and then brandy in tablespoonful doses, in
+ice-water, every half hour; spirits of ammonia in half teaspoonful
+doses in like manner; the cold douche over the head and chest, warmth
+to the extremities, etc.
+
+ALKALIES AND THEIR SALTS--CONCENTRATED LYE, WOODASH LYE, CAUSTIC
+POTASH, AMMONIA, HARTSHORN.--Symptoms: Caustic, acrid taste, excessive
+heat in the throat, stomach and [Transcriber's Note: The original text
+reads 'intenstines'] intestines; vomiting of bloody matter, cold sweats,
+hiccough, purging of bloody stools.--Treatment: The common vegetable acids.
+Common vinegar being always at hand, is most frequently used. The fixed
+oils, as castor, flaxseed, almond and olive oils form soaps with the
+alkalies and thus also destroy their caustic effect. They should be given
+in large quantity.
+
+ALCOHOL, BRANDY, AND OTHER SPIRITUOUS LIQUORS.--Symptoms: Confusion of
+thought, inability to walk or stand, dizziness, stupor, highly flushed
+or pale face, noisy breathing.--Treatment: After emptying the stomach,
+pour cold water on the head and back of the neck, rub or slap the
+wrists and palms, and the ankles and soles of the feet, and give
+strong, hot coffee, or aromatic spirits of hartshorn, in teaspoonful
+doses in water. The warmth of the body must be sustained.
+
+ANTIMONY, AND ITS PREPARATIONS. TARTAR EMETIC, ANTIMONIAL WINE,
+KERME'S MINERAL.--Symptoms: Faintness and nausea, soon followed by
+painful and continued vomiting, severe diarrhoea, constriction and
+burning sensation in the throat, cramps, or spasmodic twitchings, with
+symptoms of nervous derangement, and great prostration of strength,
+often terminating in death.--Treatment: If vomiting has not
+been produced, it should be effected by tickling the fauces, and
+administering copious draughts of warm water. Astringment infusions,
+such as of gall, oak bark, Peruvian bark, act as antidotes, and should
+be given promptly. Powdered yellow bark may be used until the infusion
+is prepared, or very strong green tea should be given. To stop the
+vomiting, should it continue, blister over the stomach by applying a
+cloth wet with strong spirits of hartshorn, and then sprinkle on the
+one-eighth to one-fourth of a grain of morphia.
+
+ARSENIC AND ITS PREPARATIONS--RATSBANE, FOWLER'S SOLUTION,
+ETC.--Symptoms: Generally within an hour pain and heat are felt in the
+stomach, soon followed by vomiting, with a burning dryness of the throat
+and great thirst; the matters vomited are generally colored, either
+green yellow, or brownish, and sometimes bloody. Diarrhoea or
+dysentery ensues, while the pulse becomes small and rapid, yet
+irregular. Breathing much oppressed; difficulty in vomiting may occur,
+while cramps, convulsions, or even paralysis often precede death,
+which sometimes takes place within five or six hours after arsenic
+has been taken.--Treatment: Give a prompt emetic, and then hydrate of
+peroxide of iron (recently prepared) in tablespoonful doses every
+ten or fifteen minutes until the urgent symptoms are relieved. In the
+absence of this, or while it is being prepared, give large draughts of
+new milk and raw eggs, limewater and oil, melted butter, magnesia in a
+large quantity of water, or even if nothing else is at hand, flour and
+water, always, however, giving an emetic the first thing, or causing
+vomiting by tickling the throat with a feather, etc. The inflammation
+of the stomach which follows must be treated by blisters, hot
+fomentations, mucilaginous drinks, etc., etc.
+
+BELLADONNA OR DEADLY NIGHT SHADE.--Symptoms: Dryness of the mouth
+and throat, great thirst, difficulty of swallowing, nausea, dimness,
+confusion or loss of vision, great enlargement of the pupils,
+dizziness, delirium and coma.--Treatment: There is no known antidote.
+Give a prompt emetic and then reliance must be placed on continual
+stimulation with brandy, whisky, etc., and to necessary artificial
+respiration. Opium and its preparations, as morphia, laudanum, etc.,
+are thought by some to counteract the effect of belladonna, and may
+be given in small and repeated doses, as also strong black coffee and
+green tea.
+
+BLUE VITRIOL, OR BLUE STONE.--See Copperas.
+
+CANTHARIDES (SPANISH OR BLISTERING FLY) AND MODERN POTATO
+BUG.--Symptoms: Sickening odor of the breath, sour taste, with burning
+heat in the throat, stomach, and bowels; frequent vomiting, often
+bloody; copious bloody stools, great pain in the stomach, with burning
+sensation in the bladder and difficulty to urinate, followed with
+terrible convulsions, delirium and death.--Treatment excite vomiting
+by drinking plentifully of sweet oil or other wholesome oils, sugar
+and water, milk. Or slippery elm tea; give injections of castor oil
+and starch, or warm milk. The inflammatory symptoms which generally
+follow must, be treated by a medical man. Camphorated oil or
+camphorated spirits should be rubbed over the bowels, stomach and
+thighs.
+
+CAUSTIC POTASH.--See Alkalies.
+
+COBALT, OR FLY-POWDER.--Symptoms: Heat and pain in the. Throat and
+stomach, violent retching and vomiting, cold and clammy skin,
+small and feeble pulse, hurried and difficult breathing, diarrhoea,
+etc.--Treatment: An emetic, followed by the free administration of
+milk, eggs, wheat flour and water, and mucilaginous drinks.
+
+COPPER--BLUE VITRIOL, VERDIGRIS OR PICKLES OR FOOD COOKED IN SOUL
+COPPER VESSELS.--Symptoms: General inflammation of the alimentary
+canal, suppression of urine; hiccough, a disagreeable metallic taste,
+vomiting, violent colic, excessive thirst, sense of tightness of the
+throat, anxiety; faintness, giddiness, and cramps and convulsions
+generally precede death.--Treatment: Large doses of simple syrup as
+warm as can be swallowed, until the stomach rejects the amount it
+contains. The whites of eggs and large quantities of milk. Hydrated
+peroxide of iron.
+
+COPPERAS.--See Iron.
+
+CREOSOTE.--CARBOLIC ACID.--Symptoms: Burning pain. Acrid, pungent
+taste, thirst, vomiting, purging, etc.--Treatment: An emetic, and
+the free administration of albumen, as the whites of eggs, or in the
+absence of these, milk, or flour and water.
+
+CORROSIVE SUBLIMATE.--See Mercury.
+
+DEADLY NIGHT-SHADE.--See Belladonna.
+
+FOX-GLOVE, OR DIGITALIS.--Symptoms: Loss of strength, feeble,
+fluttering pulse, faintness, nausea, and vomiting and stupor; cold
+perspiration, dilated pupils, sighing, irregular breathing, and
+sometimes convulsions.--Treatment: After vomiting, give brandy and
+ammonia in frequently repeated doses, apply warmth to the extremities,
+and if necessary resort to artificial respiration.
+
+GASES--CARBONIC ACID, CHLORINE, CYANOGEN, HYDROSULPHURIC ACID,
+ETC.--Symptoms: Great drowsiness, difficult respiration, features
+swollen, face blue as in strangulation.--Treatment: Artificial
+respirations, cold douche, frictions with stimulating substances to
+the surface of the body. Inhalation of steam containing preparations
+of ammonia. Cupping from nape of neck. Internal use of chloroform.
+
+GREEN VITRIOL.--See Iron.
+
+HELLEBORE, OR INDIAN POKE.--Symptoms: Violent vomiting and purging,
+bloody stools, great anxiety, tremors, vertigo, fainting, sinking
+of the pulse, cold sweets and convulsions.--Treatment: Excite speedy
+vomiting by large draughts of warm water, molasses and water, tickling
+the throat with the finger or a feather, and emetics; give oily and
+mucilaginous drinks, oily purgatives, and clysters, acids, strong
+coffee, camphor and opium.
+
+HEMLOCK (CONIUM).--Symptoms: Dryness of the throat, tremors,
+dizziness, difficulty of swallowing, prostration and faintness,
+limbs powerless or paralyzed, pupils dilated, pulse rapid and feeble;
+insensibility and convulsions sometimes precede death.--Treatment:
+Empty the stomach and give brandy in tablespoonful doses, with half
+teaspoonful of spirits of Ammonia, frequently repeated, and if much
+pain and vomiting, give bromide of ammonium in five-grain doses every
+half hour. Artificial respiration may be required.
+
+HENBANE OR HYOSCYAMUS.--Symptoms: Muscular twitching, inability to
+articulate plainly, dimness of vision and stupor; later, vomiting
+and purging, small, intermittent pulse, convulsive movement of the
+extremities and coma. Treatment: Similar to Opium Poisoning, which
+see.
+
+IODINE.--Symptoms: Burning pain in throat, lacerating pain in the
+stomach, fruitless effort to vomit, excessive tenderness of the
+epigastrium. Treatment: Free emesis, prompt administration of starch,
+wheat flour, or arrowroot, beat up in water.
+
+LEAD.--ACETATE OF LEAD, SUGAR OF LEAD, DRY WHITE LEAD, RED LEAD,
+LITHARGE, OR PICKLES, WINE, OR VINEGAR, SWEETENED BY LEAD.--Symptoms:
+When taken in large doses, a sweet but astringent metallic taste exists,
+with constriction in the throat, pain in the region of the stomach,
+painful, obstinate, and frequently bloody vomitings, hiccough,
+convulsions or spasms, and death. When taken in small but long-continued
+doses, it produces colic, called painter's colic; great pain, obstinate
+constipation, and in extreme cases paralytic, symptoms, especially
+wrist-drop, with a blue line along the edge of the gums. Treatment: To
+counteract the poison, give alum in water, one and a half ounce to a
+quart; or, better still, Epsom salts or Glauber salts, an ounce of
+either in a quart of water; or dilute sulphuric acid, a teaspoonful in a
+quart of water. If a large quantity of sugar of lead has been recently
+taken, empty the stomach by an emetic of sulphate of zinc (one drachm in
+a quart of water), giving one-fourth to commence, and repeating smaller
+doses until free vomiting is produced; castor oil should be given to
+clear the bowels, and injections of oil and starch freely administered.
+If the body is cold, use the warm bath.
+
+MEADOW SAFFRON.--See Belladonna.
+
+LAUDANUM.--See Opium.
+
+LUNAR CAUSTIC.--See Silver.
+
+LOBELIA.--Indian Poke.--Symptoms: Excessive vomiting and purging,
+pains in the bowels, contraction of the pupils, delirium, coma, and
+convulsions. Treatment: Mustard over the stomach, and brandy and
+ammonia.
+
+MERCURY.--CORROSIVE SUBLIMATE (bug poisons frequently contain this
+poison), RED PRECIPITATE, CHINESE OR ENGLISH VERMILLION.--Symptoms:
+Acrid, metallic taste in the mouth, immediate constriction and burning
+in the throat, with anxiety and tearing pains in both stomach
+and bowels, sickness, and vomiting of various colored fluids, and
+sometimes bloody and profuse diarrhoea, with difficulty and pain
+in urinating; pulse quick, small and hard; faint sensations, great
+debility, difficult breathing, cramps, cold sweats, syncope and
+convulsions. Treatment: If vomiting does not already exist, emetics
+must be given immediately--albumen of eggs in continuous large doses,
+and infusion of catechu afterwards, sweet milk, mixtures of flour and
+water in successive cupfuls, and to check excessive salivation put a
+half ounce of chlorate of potash in a tumbler of water, and use freely
+as a gargle, and swallow a tablespoonful every hour or two.
+
+MONKSHOOD.--See Arnica.
+
+MORPHINE.--See Opium.
+
+NITRATE OF SILVER (LUNAR CAUSTIC.)--Symptoms: Intense pain and
+vomiting and purging of blood; mucus and shreds of mucus membranes;
+and if these stand they become dark. Treatment: Give freely of a
+solution of common salt in water, which decomposes the poison, and
+afterwards flax-seed or elm bark tea, and after a while a dose of
+castor oil.
+
+NUX VOMICA.--See Strychnine.
+
+OPIUM AND ALL ITS PREPARATIONS--MORPHINE, LAUDANUM, PAREGORIC,
+ETC.--Symptoms: Giddiness, drowsiness, increasing to stupor, and
+insensibility; pulse usually, at first, quirk and irregular,
+and breathing hurried, and afterwards pulse slow and feeble, and
+respiration slow and noisy; the pupils are contracted and the eyes and
+face congested, and later, as death approaches, the extremities become
+cold, the surface is covered with cold, clammy perspiration, and
+the sphincters relax. The effects of opium and its preparations,
+in poisonous doses, appear in from a half to two hours from its
+administration. Treatment: Empty the stomach immediately with an
+emetic or with the stomach pump. Then give very strong coffee without
+milk; put mustard plasters on the wrist and ankles; use the cold
+douche to the head and chest, and if the patient is cold and sinking
+give brandy, or whisky and ammonia. Belladonna is thought by many to
+counteract the poisonous effects of opium, and may be given in
+doses of half to a teaspoonful of the tincture, or two grains of
+the extract, every twenty minutes, until some effect is observed in
+causing the pupils to expand. Use warmth and friction, and if possible
+prevent sleep for some hours, for which purpose the patient should be
+walked about between two persons, and if necessary a bunch of
+switches may be freely used. Finally, as a last resort, use artificial
+respiration, and a persistance in it will sometimes be rewarded with
+success in apparently hopeless cases. Galvanism should also be tried.
+OXALIC ACID.--See Acids.
+
+PHOSPHORUS--FOUND IN LUCIFER MATCHES AND SOME RAT POISONS.--Symptoms:
+Symptoms of irritant poisoning; pain in the stomach and bowels;
+vomiting; diarrhoea; tenderness and tension of the abdomen. Treatment:
+An emetic is to be promptly given; copious draughts containing
+magnesia in suspension: mucilaginous drinks. General treatment for
+inflammatory symptoms.
+
+POISONOUS FISH.--Symptoms: In an hour or two--often in much shorter
+time--after the fish has been eaten, a weight at the stomach comes
+on, with slight vertigo and headache; sense of heat about the head
+and eyes; considerable thirst, and often an eruption of the skin.
+Treatment: After full vomiting, an active purgative should be given
+to remove any of the noxious matter from the intestines. Vinegar and
+water may be drunk after the above remedies have operated, and the
+body may be sponged with the same. Water made very sweet with sugar,
+with aromatic spirits of ammonia added, may be drunk freely as a
+corrective. A solution of cholorate of potash, or of alkali, the
+latter weak, may be given to obviate the effect of the poison. If
+spasms ensue after evacuation, laudanum in considerable doses it
+necessary. If inflammation should occur, combat in the usual way.
+
+POISONOUS MUSHROOMS.--- Symptoms: Nausea, heat and pains in the
+stomach and bowels; vomiting and purging, thirst, convulsions and
+faintings, pulse small and frequent, dilated pupil and stupor, cold
+sweats and death.
+
+Treatment: The stomach and bowels are to be cleared by an emetic of
+ground mustard or sulphate of zinc, followed by frequent doses of
+Glauber of Epsom salts, and large stimulating clysters. After the
+poison is evacuated, either may be given with small quantities of
+brandy and water. But if inflammatory symptoms manifest themselves,
+such stimuli should be avoided, and these symptoms appropriately
+treated.
+
+POTASH.--See Alkali.
+
+PRUSSIC ACID, HYDROCYANIC.--See Acids.
+
+POISON IVY.--Symptoms. Contact with, and with many persons the
+near approach to the vine, gives rise to violent erysipelatous
+inflammation, especially of the face and hands, attended with itching,
+redness, burning and swelling, with watery blisters.
+
+Treatment: Give saline laxatives, and apply weak lead and laudanum,
+or limewater and sweet oil, or bathe the parts freely with spirits of
+nitre. Anointing with oil will prevent poisoning from it.
+
+SALTPETRE, NITRATE OF POTASH.--Symptoms. Only poisonous in large
+quantities, and then causes nausea, painful vomiting, purging,
+convulsions, faintness, feeble pulse, cold feet and hands, with
+tearing pains in stomach and bowels.
+
+Treatment: Treat just as is directed for arsenic, for there is no
+antidote known, and emptying the stomach and bowels with mild drinks
+must be relied on.
+
+SAVINE.--Symptoms: Sharp pains in the bowels, hot skin, rapid pulse,
+violent vomiting and sometimes purging, with great prostration.
+Treatment: Mustard and hot fomentations over the stomach and bowels,
+and ice only allowed in the stomach until the inflammation ceases. If
+prostration comes on, food and stimulants must be given by injection.
+
+STRAMONIUM, THORN-APPLE OR JAMESTOWN WEED.--Symptoms: Vertigo,
+headache, perversion of vision, slight delirium, sense of suffocation,
+disposition to sleep, bowels relaxed and all secretions augmented.
+Treatment: Same as Belladonna.
+
+STRYCHNINE AND NUX VOMICA.--Symptoms: Muscular twitching, constriction
+of the throat, difficult breathing and oppression of the chest; violent
+muscular spasms then occur, continuous in character like lock-jaw, with
+the body bent backwards, sometimes like a bow. Treatment: Give, if
+obtainable, one ounce or more of bone charcoal mixed with water, and
+follow with an active emetic; then give chloroform in teaspoonful doses,
+in flour and water or glycerine, every few minutes while the spasms
+last, and afterwards brandy and stimulants, and warmth of the
+extremities if necessary. Recoveries have followed the free and prompt
+administration of oils or melted butter or lard. In all cases empty the
+stomach if possible.
+
+SULPHATE OF ZINC, WHITE VITRIOL.--See Zinc.
+
+TIN--CHLORIDE OF TIN, SOLUTION OF TIN (USED BY DYERS), OXIDE OF TIN
+OR PUTTY POWDER.--Symptoms: Vomiting, pains in the stomach, anxiety,
+restlessness, frequent pulse, delirium, etc. Treatment: Empty the
+stomach, and give whites of eggs in water, milk in large quantities,
+or flour beaten, up in water, with magnesia or chalk.
+
+TARTAR EMETIC.--See Antimony.
+
+TOBACCO.--Symptoms: Vertigo, stupor, fainting, nausea, vomiting,
+sudden nervous debility, cold sweat, tremors, and at times fatal
+prostration. Treatment: After the stomach is empty apply mustard
+to the abdomen and to the extremities, and give strong coffee, with
+brandy and other stimulants, with warmth to the extremities.
+
+ZINC--OXIDE OF ZINC, SULPHATE OF ZINC, WHITE VITRIOL, ACETATE OF
+ZINC.--Symptoms: Violent vomiting, astringent taste, burning pain in
+the stomach, pale countenance, cold extremities, dull eyes, fluttering
+pulse. Death seldom ensues, in consequence of the emetic effect.
+Treatment: The vomiting may be relieved by copious draughts of warm
+water. Carbonate of soda, administered in solution, will decompose the
+sulphate of zinc. Milk and albumen will also act as antidotes. General
+principles to be observed in the subsequent treatment.
+
+WOORARA.--Symptoms: When taken into the stomach it is inert; when
+absorbed through a wound it causes sudden stupor and insensibility,
+frothing at the mouth and speedy death. Treatment: Suck the wound
+immediately, or cut it out and tie a cord around the limb between the
+wound and the heart. Apply iodine, or iodide of potassium, and give it
+internally, and try artificial respiration.
+
+SCALDS.--See Burns and Scalds.
+
+SPRAINS.--The portions most frequently implicated are the wrist and
+ankle; no matter which portion it may be, however, rest and quietness
+is a very important part of the treatment, and, when possible, in an
+elevated position. If the wrist is sprained it should be carried in a
+sling; if the ankle, it should be supported on a couch or stool. Cold
+lotions (see Bruises) should be freely applied, and irrigation by
+pouring water from a pitcher or tea-kettle resorted to several times a
+day to prevent inflammation. Later, frictions with opodeldoc, or with
+some stimulating liniment, and supporting the parts by pressure made
+with a flannel roller, or laced stocking when the ankle is involved,
+will be useful to restore tone; or strips of adhesive plaster properly
+applied will be useful for the same purpose. Recovery from severe
+sprains is always tedious. It is an old saying "that a bad sprain is
+worse than a broken bone."
+
+STINGS OF BEES AND WASPS.--See Bites and Stings.
+
+SUFFOCATION FROM NOXIOUS GASES, FOUL AIR, FIRE DAMP, ETC.--Remove to
+fresh air and dash cold water over the head, neck and chest; carefully
+apply hartshorn, or smelling salts to the nostrils, and when the
+breathing is feeble or has ceased, resort immediately to artificial
+respiration (see Asphyxia and Drowning). Keep up the warmth of the
+body, and as soon as the patient can swallow give stimulants in small
+quantities.
+
+SUNSTROKE.--This is caused by long exposure in great heat, especially
+when accompanied with great fatigue and exhaustion. Though generally
+happening from exposure to the sun's rays, yet precisely similar
+effects may be and are produced from any undue exposure to great and
+exhaustive heat, such as workmen are exposed to in foundries, gas
+factories, bakeries, and other similar employments. Its first symptom
+is pain in the head and dizziness, quickly followed by loss of
+consciousness, and resulting in complete prostration: sometimes,
+however, the attack is sudden, as in apoplexy. The head is generally
+burning hot, the face, dark and swollen, the breathing labored and
+snoring, and the feet and hands cold. Remove the patient at once to a
+cool and shady place, and lay him down with his head a little raised;
+apply ice or iced water to the head and face; loosen all cloths around
+the neck or waist; bathe the chest with cold water, apply mustard
+plasters, or cloths wetted with turpentine, to the calves and soles of
+the feet, and as soon as the patient can swallow, give weak brandy or
+whisky and water.
+
+     There is no easy road to success--I Thank God for it . . . .
+     A trained man will make his life tall. Without training, you
+     are left on a sea of luck, where thousands go down, while one
+     meets with success.
+                                             JAMES A. GARFIELD.
+
+
+       *       *       *       *       *
+
+[Illustration: THE FAMILY PHYSICIAN]
+
+THE FAMILY PHYSICIAN
+
+
+The following receipts written by DR. J. H. Gunn will be found of
+great value, especially in emergencies:
+
+ASTHMA.--Take hyssop water and poppy water, of each ten ounces; oxymel
+of squills, six ounces; syrup of maiden hair, two ounces. Take one
+spoonful when you find any difficulty in breathing.
+
+AGUE IN THE BREAST.--Take one part of gum camphor, two parts yellow
+bees-wax, three parts clean lard; let all melt slowly, in any vessel
+[earthen best], on stove. Use either cold or warm; spread very thinly
+on cotton or linen cloths, covering those with flannel. No matter if
+the breast is broken, it will cure if persevered in. Do not, no matter
+how painful, cease from drawing milk from the breast that is affected.
+
+AGUE, MIXTURE.--Mix twenty grains quinine with one pint diluted gin or
+port wine, and add ten grains subcarbonate of iron. Dose, a wine-glass
+each hour until the ague is broken, and then two or three times a day
+until the whole has been used.
+
+2. Take Peruvian bark, two ounces; wild cherry tree bark, 1 ounce;
+cinnamon, one drachm; powdered capsicum, one teaspoonful; sulphur,
+one ounce; port wine, two quarts. Let it stand a day or two. Dose, a
+wine-glassful every two or three hours until the disease is broken,
+and then two or three times a day until all is taken.
+
+SPRAINED ANKLE.--Wash the ankle frequently with cold salt and water,
+which is far better than warm vinegar or decoctions of herbs. Keep
+your foot as cold as possible to prevent inflammation, and sit with it
+elevated on a cushion. Live on very low diet, and take every day some
+cooling medicine. By obeying these directions only, a sprained ankle
+has been cured in a few days.
+
+APOPLEXY.--Occurs only in the corpulent or obese, and the gross or
+high livers. To treat, raise the head to a nearly upright position;
+unloose all tight clothes, strings, etc., and apply cold water to the
+head and warm water and warm cloths to the feet. Have the apartment
+cool and well ventilated. Give nothing by the mouth until the
+breathing is relieved, and then only draughts of cold water.
+
+PREPARATION FOR THE CURE OF BALDNESS.--Rum, one pint; alcohol, one
+ounce; distilled water, one ounce, tincture of cantharides, a half
+drachm; carbonate of potash, a half drachm; carbonate of ammonia, one
+drachm. Mix the liquids after having dissolved the salts, and filter.
+After the skin of the head has been wetted with this preparation for
+several minutes, it should be washed with water.
+
+BILIOUS COLIC.--Mix two tablespoonfuls of Indian meal in half a pint
+of cold water; drink it at two draughts.
+
+BILIOUS COMPLAINTS.--Take the root and branch of dandelion, and
+steep it in soft water a sufficient length of time to extract all
+the essence; then strain the liquor and simmer until it becomes quite
+thick. Dose: From one to three glasses a day may be taken with good
+effect.
+
+BLACKBERRY CORDIAL.--To one quart blackberry juice add one pound white
+sugar, one tablespoonful each cloves, allspice, cinnamon and nutmeg.
+Boil together fifteen minutes, and add a wine-glass of whisky, brandy
+or rum. Bottle while hot, cork tight and seal. Used in diarrhea and
+dysentery. Dose, a wine-glassful for an adult, half that quantity
+for a child. It can be taken three or four times a day if the case is
+severe.
+
+BLISTERS.--- On the feet, occasioned by walking, are cured by drawing
+a needleful of worsted thread through them; clip it off at both ends
+and leave it till the skin peals off.
+
+RAISING BLOOD.--Make a tea of white oak bark, and drink freely during
+the day; or take half a pound of yellow dock root, boil in new milk,
+say one quart: drink one gill three times a day, and take one pill of
+white pine pitch every day.
+
+HOW TO STOP BLOOD.--Take the fine dust of tea, or the scrapings of the
+inside of tanned leather. Bind it upon the wound closely, and blood
+will soon cease to flow.
+
+BOILS.--Make a poultice of ginger and flour, and lay it on the boil.
+This will soon draw it to a head.
+
+SWELLED BOWELS IN CHILDREN.--Bathe the stomach of the child with
+catnip steeped, mixed with fresh butter and sugar.
+
+CHILBLAINS.--Dr. Fergus recommends sulphurous acid in this affection.
+It should be applied with a camel's hair brush, or by means of a spray
+producer. One application of this effects a cure. The acid should be
+used pure. A good wash for hands or feet affected with chilblains is
+sulphurous acid, three parts; glycerine, one part, and water one
+part. The acid will be found particularly useful in the irritating,
+tormenting stage of chilblains.
+
+CHILBLAINS AND CHAPPED HANDS.--When chilblains manifest themselves, the
+best remedy not only for preventing their ulcerating, but overcoming the
+tingling, itching pain, and stimulating the circulation of the part to
+healthy action, is the liniment of belladona, two drachms; the liniment
+of aconite, one drachm; carbolic acid, ten drops; collodion flexile, one
+ounce; painted with a camel's hair pencil over their surface. When the
+chilblains vesicate, ulcerate or slough, it is better to omit the
+aconite and apply the other components of the liniment without it. The
+collodion flexile forms a coating or protecting film, which excludes the
+air, while the sedative liniments allay the irritation, generally of no
+trivial nature. For chapped hands we advise the free use of glycerine
+and good oil, in the proportion of two parts of the former to four of
+the latter; after this has been well rubbed into the hands and allowed
+to remain for a little time, and the hands subsequently washed with
+Castile soap and water, we recommend the belladonna and collodion
+flexile to be painted on, and the protective film allowed to remain
+permanently. These complaints not unfrequently invade persons of languid
+circulation and relaxed habit, who should be put on a generous regimen,
+and treated with ferruginous tonics. Obstinate, cases are occasionally
+met with which no local application will remedy, unless some disordered
+state of the system is removed, or the general condition of the
+patient's health improved. Chapped lips are also benefited by the
+stimulating form of application we advocate, but the aconite must not be
+allowed to get on the lips, or a disagreeable tingling results.
+
+CHILBLAIN BALM.--Boil together ten fluid ounces olive oil, two fluid
+ounces Venice turpentine, and one ounce yellow wax; strain, and while
+still warm add, constantly stirring, two and a half drachms balsam of
+Peru and ten grains camphor.
+
+CURE FOR CHILBLAIN.--Make a strong lye by boiling wood ashes in water.
+Put your feet in a small tub and cover them with the lye as hot as you
+can bear it. Gradually add more lye, hotter and hotter. Keep them in
+half an hour, bathing and rubbing them continually, and being very
+careful to keep the lye hot.
+
+CHILBLAIN LOTION.--Dissolve one ounce muriate of ammonia in one-half
+pint cider vinegar, and apply frequently. One-half pint of alcohol may
+be added to this lotion with good effects.
+
+CHILBLAIN OINTMENT.--Take mutton tallow and lard, of each
+three-fourths of a pound avoirdupois; melt, in an iron vessel, and add
+hydrated oxide of iron, two ounces, stirring continually with an iron
+spoon until the mass is of a uniform black color; when nearly cool
+add Venice turpentine, two ounces; Armenian bole, one ounce; oil of
+bergamot, one drachm; rub up the bole with a little olive oil before
+putting it in. Apply several times daily by putting it upon lint or
+linen. It heals the worst cases in a few days.
+
+RUSSIAN REMEDY FOR CHILBLAINS.--Slices of the rind of fully ripe
+cucumbers, dried with the soft parts attached. Previous to use they
+are softened by soaking them in warm water, and are then bound on the
+sore parts with the inner side next them, and left on all night.
+This treatment is said to be adopted for both broken and unbroken
+chilblains. HOW TO CURE ITCHING CHILBLAINS.--Take hydrochloric acid,
+one part, and water, eight parts; mix. Apply on going to bed. This
+must not be used if the skin is broken. Sal ammoniac, two ounces; rum,
+one pint; camphor, two drachms. The affected part is wetted night and
+morning, and when dry is touched with a little simple ointment of any
+kind--cold cream or pomatum.
+
+Oil of turpentine, four ounces; camphor, six drachms; oil of cajeput,
+two drachms. Apply with friction.
+
+HOW TO CURE BROKEN CHILBLAINS.--Mix together four fluid ounces
+collodion, one and a half fluid ounces Venice turpentine, and one
+fluid ounce castor oil.
+
+HOW TO CURE CORNS.--Take equal parts of mercurial and galbanum
+ointments; mix them well together, spread on a piece of soft leather,
+and apply it to the corns morning and evening. In a few days benefit
+will be derived. Take two ounces of gum ammoniac, two ounces of yellow
+wax, and six ounces of verdigris; melt them together, and spread the
+composition on soft leather; cut away as much of the corn as you can,
+then apply the plaster, and renew it every fortnight till the corn
+is away. Get four ounces of white diachylon plaster, four ounces of
+shoemaker's wax, and sixty drops of muriatic acid or spirits of salt.
+Boil them for a few minutes in an earthen pipkin, and when cold roll
+the mass between the hands, and apply it on a piece of white leather.
+Soak the feet well in warm water, then with a sharp instrument pare
+off as much of the corn as can be done without pain, and bind up the
+part with a piece of linen or muslin thoroughly saturated with sperm
+oil, or, which is better, the oil which floats upon the surface of
+the herring or mackerel. After three or four days the dressing may
+be removed by scraping, when the new skin will be found of a soft and
+healthy texture, and less liable to the formation of a new corn than
+before. Corns may be prevented by wearing easy shoes. Bathe the feet
+frequently in lukewarm water, with a little salt or potashes dissolved
+in it. The corn itself will be completely destroyed by rubbing it
+often with a little caustic solution of potash till the soft skin is
+formed. Scrape to a pulp sufficient Spanish garlic, and bind on the
+corn over night, after first soaking it well in warm water, and scrape
+off as much as possible of the hardened portion in the morning. Repeat
+the application as required.
+
+HOW TO CURE SOFT CORNS.--Scrape a piece of common chalk, and put a
+pinch to the soft corn, and bind a piece of linen rag upon it.
+
+HOW TO CURE TENDER CORNS.--A strong solution of tannic acid is said to
+be an excellent application to tender feet as well as a preventive of
+the offensive odor attendant upon their profuse perspiration. To those
+of our readers who live far away in the country, we would suggest a
+strong decoction of oak bark as a substitute.
+
+CAUSTIC FOR CORNS.--Tincture of iodine, four drachms: iodide of iron,
+twelve grains; chloride of antimony, four drachms; mix, and apply with
+a camel's hair brush, after paring the corn. It is said to cure in
+three times.
+
+HOW TO RELIEVE CORNS.--Bind them up at night with a cloth wet
+with tincture of arnica, to relieve the pain, and during the day
+occasionally moisten the stocking over the corn with arnica if the
+shoe is not large enough to allow the corn being bound up with a piece
+of linen rag.
+
+REMEDY FOR CORNS.--1. The pain occasioned by corns may be greatly
+alleviated by the following preparation: Into a one-ounce vial put
+two drachms of muriatic acid and six drachms of rose-water. With this
+mixture wet the corns night and morning for three days. Soak the feet
+every evening in warm water without soap. Put one-third of the acid
+into the water, and with a little picking the corn will be dissolved.
+2. Take a lemon, cut off a small piece, then nick it so as to let in
+the toe with the corn, tie this on at night so that it cannot move,
+and in the morning you will find that, with a blunt knife, you
+may remove a considerable portion of the corn. Make two or three
+applications, and great relief will be the result.
+
+HOW TO CURE SOLVENT CORNS.--Expose salt of tartar (pearlash) in a
+wide-mouth vial in a damp place until it forms an oil-like liquid, and
+apply to the corn.
+
+HOW TO CURE CHOLERA.--Take laudanum, tincture cayenne, compound
+tincture rhubarb, peppermint, and camphor, of each equal parts. Dose,
+ten to thirty drops. In plain terms, take equal parts tincture of
+opium, red pepper, rhubarb, peppermint and camphor, and mix them for
+use. In case of diarroea, take a dose of ten to twenty drops in three
+or four teaspoonfuls of water. No one who has this by him, and takes
+it in time, will ever have the cholera.
+
+SIGNS OF DISEASE IN CHILDREN.--In the case of a baby not yet able to
+talk, it must cry when it is ill. The colic makes a baby cry loud, long,
+and passionately, and shed tears--stopping for a moment and beginning
+again.
+
+If the chest is affected, it gives one sharp cry, breaking off
+immediately, as if crying hurt it.
+
+If the head is affected, it cries in sharp, piercing shrieks, with low
+moans and wails between. Or there may be quiet dozing, and startings
+between.
+
+It is easy enough to perceive, where a child is attacked by disease,
+that there has some change taken place; for either its skin will be
+dry and hot, its appetite gone; it is stupidly sleepy, or fretful or
+crying; it is thirsty, or pale and languid, or in some way betrays
+that something is wrong. When a child vomits, or has a diarrhoea, or
+is costive and feverish, it is owing to some derangement, and needs
+attention. But these various symptoms may continue for a day or two
+before the nature of the disease can be determined. A warm bath, warm
+drinks, etc., can do no harm, and may help to determine the case. On
+coming out of the bath, and being well rubbed with the hand, the
+skin will show symptoms of rash, if it is a skin disease which has
+commenced. By the appearance of the rash, the nature of the disease
+can be learned. Measles are in patches, dark red, and come out first
+about the face. If scarlet fever is impending, the skin will look a
+deep pink all over the body, though most so about the neck and face.
+Chicken-pox shows fever, but not so much running at the nose, and
+appearances of cold, as in measles, nor is there as much of a cough.
+Besides, the spots are smaller, and do not run much together, and are
+more diffused over the whole surface of the skin; and enlarge into
+blisters in a day or two.
+
+HOW TO CURE CONSUMPTION.--Take one tablespoonful of tar, and the yolks
+of three hen's eggs, beat them well together. Dose, one tablespoonful
+morning, noon and night.
+
+CROUP, REMEDY FOR IN ONE MINUTE.--This remedy is simply alum. Take
+a knife or grater, and shave or grate off in small particles about a
+teaspoonful of alum; mix it with about twice its quantity of sugar, to
+make it palatable, and administer as quickly as possible. Its
+effects will be truly magical, as almost instantaneous relief will be
+afforded.
+
+CHOLERA REMEDY, HARTSHORNE'S.--Take of chloroform, tincture of opium,
+spirits of camphor, and spirits of aromatic ammonia, each one and
+one-half fluid drachms; creosote, three drops; oil of cinnamon,
+eight drops; brandy, two fluid drachms. Dilute a teaspoonful with a
+wine-glass of water, and give two teaspoonfuls every five minutes,
+followed by a lump of ice.
+
+CURE FOR DANDRUFF.--Good mild soap is one of the safest remedies, and
+
+is sufficient in ordinary cases; carbonate of potash or soda is too
+alkaline for the skin. Every application removes a portion of the
+cuticle, as you may observe by the smoothness of the skin of your
+hands after washing them with it. Borax is recommended; but this
+is also soda combined with a weak acid, boracic acid, and may by
+protracted use also injuriously act on the scalp. Soap is also soda or
+potash combined with the weak, fatty acids; and when the soap contains
+an excess of the alkalies or is sharp, it is as injurious as the
+carbonate of potash. All that injures the scalp injures the growth of
+the hair. One of the best applications from the vegetable kingdom is
+the mucilaginous decoction of the root of the burdock, called bardane
+in French (botanical name, _Lappa Minor_). In the mineral kingdom the
+best remedy is a solution of flowers of sulphur in water, which may be
+made by the addition of a very small portion of sulphide of potassium,
+say ten or twenty grains to the pint. This solution is shaken up with
+the sulphur, and the clear liquid remaining on the top is used. This
+recipe is founded on the fact that sulphur is a poison for inferior
+vegetable or animal growth, like dandruff, itch, etc., and is not at
+all a poison for the superior animal like man.
+
+HOW TO CURE DIPHTHERIA.--A French physician expresses his preference
+for lemon juice, as a local application in diphtheria, to chlorate of
+potash, nitrate of silver, perchloride of lime water. He uses it by
+dipping a little plug of cottonwood, twisted around a wire, in the
+juice, and pressing it against the diseased surface four or five times
+daily.
+
+HOW TO CURE BAD BREATH.--Bad or foul breath will be removed by taking
+a teaspoonful of the following mixture after each meal: One ounce
+liquor of potassa, one ounce chloride of soda, one and one-half ounces
+phosphate of soda, and three ounces of water.
+
+2. Chlorate of potash, three drachms; rose-water, four ounces. Dose, a
+tablespoonful four or five times daily.
+
+HOW TO CURE BUNIONS.--A bunion is a swelling on the ball of the great
+toe, and is the result of pressure and irritation by friction. The
+treatment for corns applies also to bunions; but in consequence of
+the greater extension of the disease, the cure is more tedious. When
+a bunion is forming it may be stopped by poulticing and carefully
+opening it with a lancet.
+
+HOW TO CURE BURNS AND SCALDS.--Take half a pound of powdered alum,
+dissolve it in a quart of water; bathe the burn or scald with a linen
+rag, wetted with this mixture, then bind the wet rag on it with
+a strip of linen, and moisten the bandage with the alum water
+frequently, without removing it during two or three days.
+
+TEA LEAVES FOR BURNS.--Dr. Searles, of Warsaw, Wis., reports
+the immediate relief from pain in severe burns and scalds by the
+application of a poultice of tea leaves.
+
+HOW TO CURE CANCER.--Boil down the inner bark of red and white oak to
+the consistency of molasses; apply as a plaster, shifting it once a
+week; or, burn red-oak bark to ashes; sprinkle it on the sore till it
+is eaten out; then apply a plaster of tar; or, take garget berries and
+leaves of stramonium; simmer them together in equal parts of neatsfoot
+oil and the tops of hemlock; mix well together, and apply it to the
+parts affected; at the same time make a tea of winter-green (root and
+branch); put a handful into two quarts of water; add two ounces of
+sulphur and drink of this tea freely during the day.
+
+CASTOR OIL MIXTURE.--Castor oil, one dessert spoonful; magnesia, one
+dessert spoonful. Rub together into a paste. By this combination, the
+taste of the oil is almost entirely concealed, and children take it
+without opposition. HOW TO DISGUISE CASTOR OIL.--Rub up two drops oil
+of cinnamon with an ounce of glycerine and add an ounce of castor oil.
+Children will take it as a luxury and ask for more.
+
+CASTOR OIL EMULSIONS.--Take castor oil and syrup, each one ounce; the
+yolk of an egg, and orange flower water, one-half ounce. Mix. This
+makes a very pleasant emulsion, which is readily taken by adults as
+well as children. HOW TO CURE CATARRH.--Take the bark of sassafras
+root, dry and pound it, use it as a snuff, taking two or three pinches
+a day.
+
+HOW TO CURE CHILBLAINS.--Wash the parts in strong alum water, apply as
+hot as can be borne.
+
+HOW TO CURE COLD.--Take three cents' worth of liquorice, three of rock
+candy, three of gum arabic, and put them into a quart of water; simmer
+them till thoroughly dissolved, then add three cents' worth paregoric,
+and a like quantity of antimonial wine.
+
+HOW TO CURE CORNS.--Boil tobacco down to an extract, then mix with
+it a quantity of white pine pitch, and apply it to the corn; renew it
+once a week until the corn disappears.
+
+GOOD COUGH MIXTURE.--Two ounces ammonia mixture; five ounces camphor
+mixture; one drachm tincture of digitalis (foxglove); one-half ounce
+each of sweet spirits of nitre and syrup of poppies; two drachms
+solution of sulphate of morphia. A tablespoonful of this mixture is to
+be taken four times a day.
+
+2. Tincture of blood-root, one ounce; sulphate of morphia, one and a
+half grains; tincture of digitalis, one-half ounce; wine of antimony,
+one-half ounce; oil of wintergreen, ten drops. Mix. Dose from twenty
+to forty drops twice or three times a day. Excellent for a hard, dry
+cough.
+
+3. Common sweet cider, boiled down to one-half, makes a most,
+excellent syrup for colds or coughs for children, is pleasant to the
+taste, and will keep for a year in a cool cellar. In recovering from
+
+
+an illness, the system has a craving for some pleasant drink. This
+is found in cider which is placed on the fire as soon as made, and
+allowed to come to a boil, then cooled, put in casks, and kept in a
+cool cellar.
+
+4. Roast a large lemon very carefully without burning; when it is
+thoroughly hot, cut and squeeze into a cup upon three ounces of sugar
+candy. Finely powdered: take a spoonful whenever your cough troubles
+you. It is as good as it is pleasant.
+
+CURE FOR DEAFNESS.--Take ant's eggs and union juice. Mix and drop them
+into the ear. Drop into the ear, at night, six or eight drops of hot
+sweet oil.
+
+REMEDIES FOR DIARRHOEA.--1. Take one teaspoonful of salt, the same
+of good vinegar, and a tablespoonful of water; mix and drink. It acts
+like a charm on the system, and even one dose will generally cure
+obstinate cases of diarrhoea, or the first stages of cholera. If the
+first does not bring complete relief, repeat the dose, as it is quite
+harmless. 2. The best rhubarb root, pulverized, 1 ounce; peppermint
+leaf, 1 ounce, capsicum, 1/8 ounce; cover with boiling water and
+steep thoroughly, strain, and add bicarbonate of potash and essence
+of cinnamon, of each 1/2 ounce; with brandy (or good whisky); equal in
+amount to the whole, and loaf sugar, four ounces. Dose--for an adult,
+1 or 2 tablespoons; for a child, 1 to 2 teaspoons, from 3 to 6
+times per day, until relief is obtained. 3. To half a bushel of
+blackberries; well mashed, add a quarter of a pound of allspice, 2
+ounces of cinnamon, 2 ounces of cloves; pulverize well, mix and boil
+slowly until properly done; then strain or squeeze the juice through
+home-spun or flannel, and add to each pint of the juice 1 pound of
+loaf sugar, boil again for some time, take it off, and while cooling,
+add half a gallon of the best Cognac brandy.
+
+CURE FOR CHRONIC DIARRHOEA. Rayer recommends the association of
+cinchona, charcoal and bismuth in the treatment of chronic diarrhoea,
+in the following proportions: Subnitrate of bismuth, one drachm;
+cinchona, yellow, powdered, one-half drachm; charcoal, vegetable, one
+drachm. Make twenty powders and take two or three a day during the
+intervals between meals.
+
+CURES FOR DYSENTERY.--Tincture rhubarb, tincture of capsicum, tincture
+of camphor, essence of ginger and laudanum, equal parts. Mix; shake
+well and take from ten to twenty drops every thirty minutes, until
+relief is obtained. This is a dose for an adult. Half the amount for
+a child under twelve years of age. 2. Take some butter off the churn,
+immediately after being churned, just as it is, without being salted
+or washed: clarify it over the fire like honey. Skim off all the milky
+particles when melted over a clear fire. Let the patient (if an adult)
+take two tablespoonfuls of the clarified remainder, twice or thrice
+within the day. This has never failed to effect a cure, and in many
+cases it has been almost instantaneous. 3. In diseases of this kind
+the Indians use the roots and leaves of the blackberry bush--- a
+decoction of which, in hot water, well boiled down, is taken in doses
+of a gill before each meal, and before retiring to bed. It is
+an almost infallible cure. 4. Beat one egg in a teacup; add one
+tablespoonful of loaf sugar and half a teaspoonful of ground spice;
+fill the cup with sweet milk. Give the patient one tablespoonful once
+in ten minutes until relieved. 5. Take one tablespoonful of common
+salt, and mix it, with two tablespoonfuls of vinegar and pour upon it
+a half pint of water, either hot or cold (only let it be taken cool.)
+A wine glass full of this mixture in the above proportions, taken
+every half hour, will he found quite efficacious in curing dysentery.
+If the stomach be nauseated, a wine-glass full taken every hour will
+suffice. For a child, the quantity should be a teaspoonful of salt and
+one of vinegar in a teacupful of water.
+
+DROPSY.--Take the leaves of a currant bush and make into tea, drink
+it.
+
+CURE FOR DRUNKENNESS.--- The following singular means of curing
+habitual drunkenness is employed by a Russian physician. Dr.
+Schreiber, of Brzese Litewski: It consists in confining the drunkard
+in a room, and in furnishing him at discretion with his favorite
+spirit diluted with two-thirds of water; as much wine, beer and coffee
+as he desires, but containing one-third of spirit: all the food--the
+bread, meat, and the legumes are steeped in spirit and water. The poor
+devil is continually drunk and dort. On the fifth day of this regime
+he has an extreme disgust for spirit; he earnestly requests other
+diet: but his desire must not be yielded to until the poor wretch
+no longer desires to eat or drink: he is then certainly cured of his
+penchant for drunkenness. He acquires such a disgust for brandy or
+other spirits that he is ready to vomit at the very sight of it.
+
+CURE FOR DYSPEPSIA.--1. Take bark of white poplar root, boil it thick,
+and add a little spirit, and then lay it on the stomach.
+
+2. Take wintergreen and black cherry-tree bark and yellow dock: put
+into two quarts of water; boil down to three pints; take two or three
+glasses a day.
+
+Here are two remedies for dyspepsia, said by those who "have tried
+them" to be infallible. 1. Eat onions. 2. Take two parts of well-dried
+and pounded pods of red pepper, mixed with one part of ground mustard,
+and sift it over everything you eat or drink.
+
+HOW TO CURE EARACHE.--Take a small piece of cotton batting or cotton
+wool, make a depression in the center with the finger, and then fill
+it up with as much ground pepper as will rest on a five-cent piece;
+gather it into a ball and tie it up; dip the ball into sweet oil and
+insert it in the ear, covering the latter with cotton wool, and use a
+bandage or cap to retain it in its place. Almost instant relief will
+be experienced; and the application is so gentle that an infant, will
+not get injured by it, but experience relief as well as adults. Roast
+a piece of lean mutton, squeeze out the juice and drop it info the ear
+as hot as it can be borne. Roast an onion and put into the ear as hot
+as it can be borne.
+
+HOW TO CURE ERYSIPELAS.--Dissolve five ounces of salt in one pint of
+good brandy and take two tablespoonfuls three times per day.
+
+CURE FOR INFLAMED EYES.--Pour boiling water on alder flowers, and steep
+them like tea; when cold, put three or four drops of laudanum into a
+small glass of the alder-tea, and let the mixture run into the eyes two
+or three times a day, and the eyes will become perfectly strong in the
+course of a week.
+
+CURE FOR WEEPING EYES.--Wash the eyes in chamomile tea night and
+morning.
+
+EYES, GRANULAR INFLAMMATION.--A prominent oculist says that the
+contagious Egyptian or granular inflammation of the eyes is spreading
+throughout the country, and that he has been able in many, and indeed
+in a majority of cases, to trace the disease to what are commonly
+called rolling towels. Towels of this kind are generally found in
+country hotels and the dwellings of the working classes, and, being
+thus used by nearly every one, are made the carriers of one of the
+most troublesome diseases of the eye. This being the case, it
+is urgently recommended that the use of these rolling towels be
+discarded, and thus one of the special vehicles for the spread of
+a most dangerous disorder of the eyes--one by which thousands of
+workingmen are annually deprived of their means of support--will no
+longer exist.
+
+CURE FOR STY IN EYE.--Bathe frequently with warm water. When the sty
+bursts, use an ointment composed of one part of citron ointment and
+four of spermaceti, well rubbed together, and smear along the edge of
+the eye-lid.
+
+CURE FOR FELONS.--1. Stir one-half teaspoonful of water into an ounce
+of Venice turpentine until the mixture appears like granulated honey.
+Wrap a good coating of it around the finger with a cloth. If the felon
+is only recent, the pain will be removed in six hours.
+
+2. As soon as the part begins to swell, wrap it with a cloth saturated
+thoroughly with the tincture of lobelia. An old physician says, that
+he has known this to cure scores of cases, and that it never fails if
+applied in season.
+
+CURE FOR FEVER AND AGUE.--Take of cloves and cream of tartar each
+one-half ounce, and one ounce of Peruvian bark. Mix in a small
+quantity of tea, and take it on well days, in such quantities as the
+stomach will bear.
+
+CURE FOR FEVER SORES.--Take of hoarhound, balm, sarsaparilla, loaf
+sugar, aloes, gum camphor, honey, spikenard, spirits of turpentine,
+each two ounces. Dose, one tablespoonful, three mornings, missing
+three; and for a wash, make a strong tea of sumach, washing the
+affected parts frequently, and keeping the bandage well wet.
+
+CURE FOR FITS.--Take of tincture of fox-glove, ten drops at each time
+twice a day, and increase one drop at each time as long as the stomach
+will bear it, or it causes a nauseous feeling.
+
+GLYCERINE CREAM.--Receipt for chapped lips: Take of spermaceti, four
+drachms; white wax, one drachm; oil of almonds, two troy ounces;
+glycerine, one troy ounce. Melt the spermaceti, wax and oil together,
+and when cooling stir in glycerine and perfume.
+
+GLYCERINE LOTION.--For softening the skin of the face and hands,
+especially during the commencement of cold weather, and also for
+allaying the irritation caused by the razor: Triturate, four and a
+half grains of cochineal with one and a half fluid ounces of boiling
+water, adding gradually; then add two and a half fluid ounces of
+alcohol. Also make an emulsion of eight drops of ottar of roses with
+thirty grains of gum arabic and eight fluid ounces of water; then
+add three fluid ounces of glycerine, and ten fluid drachms of quince
+mucilage. Mix the two liquids.
+
+FLESHWORMS.--These specks, when they exist in any number, are a cause
+of much unsightliness. They are minute corks, if we may use the term,
+of coagulated lymp, which close the orifices of some of the pores or
+exhalent vessels of the skin. On the skin immediately adjacent to them
+being pressed with the finger nails, these bits of coagulated lymph
+will come from it in a vermicular form. They are vulgarly called
+"flesh worms," many persons fancying them to be living creatures.
+These may be got rid of and prevented from returning, by washing with
+tepid water, by proper friction with a towel, and by the application
+of a little cold cream. The longer these little piles are permitted
+to remain in the skin the more firmly they become fixed; and after a
+time, when they lose their moisture they are converted into long bony
+spines as dense as bristles, and having much of that character.
+They are known by the name of spotted achne. With regard to local
+treatment, the following lotions are calculated to be serviceable: 1.
+Distilled rose water, 1 pint; sulphate of zinc, 20 to 60 grains.
+Mix. 2. Sulphate of copper, 20 grains; rosewater, 4 ounces; water, 12
+ounces. Mix. 3. Oil of sweet almonds, 1 ounce; fluid potash, 1 drachm.
+Shake well together and then add rose-water, 1 ounce; pure water, 6
+ounces. Mix. The mode of using these remedies is to rub the pimples
+for some minutes with a rough towel, and then dab them with the
+lotion. 4. Wash the face twice a day with warm water, and rub dry with
+a coarse towel. Then with a soft towel rub in a lotion made of two
+ounces of white brandy, one ounce of cologne, and one-half ounce of
+liquor potassa.
+
+HOW TO REMOVE FRECKLES.--Freckles; so persistently regular in their
+annual return, have annoyed the fair sex from time immemorial, and
+various means have been devised to eradicate them, although thus far
+with no decidedly satisfactory results. The innumerable remedies in
+use for the removal of these vexatious intruders, are either simple
+and harmless washes, such as parsley or horseradish water, solutions
+of borax, etc., or injurious nostrums, consisting principally of lead
+and mercury salts.
+
+If the exact cause of freckles were known, a remedy for them might
+be found. A chemist in Moravia, observing the bleaching effect
+of mercurial preparations, inferred that the growth of a local
+parasitical fungus was the cause of the discoloration of the skin,
+which extended and ripened its spores in the warmer season. Knowing
+that sulpho-carbolate of zinc is a deadly enemy to all parasitic
+vegetation (itself not being otherwise injurious), he applied this
+salt for the purpose of removing the freckles. The compound consists
+of two parts of sulpho-carbolate of zinc, twenty-five parts of
+distilled glycerine, twenty-five parts of rose-water, and five parts
+of scented alcohol, and is to be applied twice daily for from half an
+hour to an hour, then washed off with cold water. Protection against
+the sun by veiling and other means is recommended, and in addition,
+for persons of pale complexion, some mild preparation of iron.
+
+GRAVEL.--1. Make a strong tea of the low herb called heart's ease,
+and drink freely. 2. Make of Jacob's ladder a strong tea, and drink
+freely. 3. Make of bean leaves a strong tea, and drink freely.
+
+WASH FOR THE HAIR.--Castile soap, finely shaved, one teaspoonful;
+spirits of hartshorn, one drachm; alcohol, five ounces; cologne water
+and bay rum, in equal quantities enough to make eight ounces. This
+should be poured on the head, followed by warm water (soft water); the
+result will be, on washing, a copious lather and a smarting sensation
+to the person operated on. Rub this well into the hair. Finally, rinse
+with warm water, and afterwards with cold water. If the head is very
+much clogged with dirt, the hair will come out plentifully, but the
+scalp will become white and perfectly clean.
+
+HAIR RESTORATIVE.--Take of castor oil, six fluid ounces; alcohol,
+twenty-six fluid ounces. Dissolve. Then add tincture of cantharides
+(made with strong alcohol), one fluid ounce; essence of jessamine (or
+other perfume), one and a half fluid ounces.
+
+CURE FOR HEARTBURN.--Sal volatile combined with camphor is a splendid
+remedy.
+
+SICK HEADACHE.--Take a teaspoonful of powdered charcoal in molasses
+every morning, and wash it down with a little tea, or drink half a
+glass of raw rum or gin, and drink freely of mayweed tea.
+
+HEADACHE.--Dr. Silvers, of Ohio, in the Philadelphia _Medical and
+Surgical Reporter_, recommends ergot in headache, especially the
+nervous or sick headache. He says it will cure a larger proportion
+of cases than any other remedy. His theory of its action is that it
+lessens the quantity of blood in the brain by contracting the muscular
+fibres of the arterial walls. He gives ten to twenty drops of the
+fluid extract, repeated every half hour till relief is obtained, or
+four or five doses used. In other forms of disease, where opium
+alone is contra-indicated, its bad effects are moderated, he says, by
+combining it with ergot.
+
+HEADACHE DROPS.--For the cure of nervous, sun, and sick headache,
+take two quarts of alcohol, three ounces of Castile soap, one ounce
+camphor, and two ounces ammonia. Bathe forehead and temples.
+
+HIVE SYRUP.--Put one ounce each of squills and seneca snake-root into
+one pint of water; boil down to one-half and strain. Then add
+one-half pound of clarified honey containing twelve grains tartrate of
+antimony. Dose for a child, ten drops to one teaspoonful, according to
+age. An excellent remedy for croup.
+
+HOW TO CLEAN THE HAIR.--From the too frequent use of oils in the hair,
+many ladies destroy the tone and color of their tresses. The Hindoos
+have a way of remedying this. They take a hand basin filled with cold
+water, and have ready a small quantity of pea flour. The hair is in
+the first place submitted to the operation of being washed in cold
+water, a handful of the pea flour is then applied to the head and
+rubbed into the hair for ten minutes at least, the servant adding
+fresh water at short intervals, until it becomes a perfect lather.
+The whole head is then washed quite clean with copious supplies of the
+aqueous fluid, combed, and afterwards rubbed dry by means of coarse
+towels. The hard and soft brush is then resorted to, when the hair
+will be found to be wholly free from all encumbering oils and other
+impurities, and assume a glossy softness, equal to the most delicate
+silk. This process tends to preserve the tone and natural color of
+the hair, which is so frequently destroyed by the too constant use of
+caustic cosmetics.
+
+HOW TO SOFTEN HANDS.--After cleansing the hands with soap, rub them
+well with oatmeal while wet.
+
+HOW TO REMOVE STAINS FROM HANDS.--Damp the hands first in water, then
+rub them with tartaric acid, or salt of lemons, as you would with
+soap; rinse them and rub them dry. Tartaric acid, or salt of lemons,
+will quickly remove stains from white muslin or linen. Put less than
+half a teaspoonful of salt or acid into a tablespoonful of water; wet
+the stain with it, and lay it in the sun for an hour; wet it once or
+twice with cold water during the time; if this does not quite remove
+it, repeat the acid water, and lay it in the sun.
+
+HOW TO WHITEN HANDS.--1. Stir 1/4 of a pound of Castile soap, and
+place it in a jar near the fire, pour over it 1/2 pint of alcohol;
+when the soap is dissolved and mixed with the spirit, add 1 ounce of
+glycerine, the same of oil of almonds, with a few drops of essence of
+violets, or ottar of roses, then pour it into moulds to cool for use.
+2. A wineglassful of eau-de-cologne, and one of lemon-juice, two cakes
+of broken Windsor soap, mixed well together, when hard, will form an
+excellent substance.
+
+HOW TO CURE SCURF IN THE HEAD.--A simple and effectual remedy. Into a
+pint of water drop a lump of fresh quick lime, the size of a walnut;
+let it stand all night, then pour the water off clear from the
+sediment or deposit, add 1/4 of a pint of the best vinegar, and wash
+the head with the mixture. Perfectly harmless; only wet the roots of
+the hair.
+
+HOW TO CURE CHAPPED LIPS.--Take 2 ounces of white wax, 1 ounce of
+spermaceti, 4 ounces of oil of almonds, 2 ounces of honey, 1/4 of an
+ounce of essence of bergamot, or any other scent. Melt the wax and
+spermaceti; then add the honey, and melt all together, and when hot add
+the almond oil by degrees, stirring till cold. 2. Take oil of almonds 3
+ounces; spermaceti 1/2 ounce; virgin rice, 1/2 ounce. Melt these
+together over a slow fire, mixing with them a little powder of alkane
+root to color it. Keep stirring till cold, and then add a few drops of
+the oil of rhodium. 3. Take oil of almonds, spermaceti, white wax, and
+white sugar candy, equal parts. These form a good, white lip salve.
+
+HOW TO REMOVE MOTH PATCHES.--Wash the patches with solution of common
+bicarbonate of soda and water several times during the day for two
+days, or until the patches are removed, which will usually be in
+forty-eight hours. After the process wash with some nice toilet soap,
+and the skin will be left nice, smooth and clear of patches. HOW TO
+TAKE CARE OF THE NAILS.--The nails should be kept clean by the daily
+use of the nail brush and soap and water. After wiping the hands, but
+while they are still soft from the action of the water, gently push
+back the skin which is apt to grow over the nails, which will not only
+preserve them neatly rounded, but will prevent the skin from cracking
+around their roots (nail springs), and becoming sore. The points of
+the nail should be pared at least once a week; biting them should be
+avoided.
+
+HOW TO CURE HICCOUGH.--A convulsive motion of the diaphragm and parts
+adjacent. The common causes are flatuency, indigestion, acidity
+and worms. It may usually be removed by the exhibition of warm
+carminatives, cordials, cold wafer, weak spirits, camphor julep,
+or spirits of sal volatile. A sudden fright or surprise will often
+produce the like effect. An instance is recorded of a delicate young
+lady that was troubled with hiccough for some months, and who
+was reduced to a state of extreme debility from the loss of sleep
+occasioned thereby, who was cured by a fright, after medicines and
+topical applications had failed. A pinch of snuff, a glass of
+cold soda-water, or an ice-cream, will also frequently remove this
+complaint.
+
+HOW TO CURE HOARSENESS.--Make a strong tea of horse-radish and yellow
+dock root, sweetened with honey and drink freely.
+
+REMEDIES FOR HOARSENESS.--Take one drachm of freshly scraped
+horse-radish root, to be infused with four ounces of water in a
+close vessel for three hours, and made into a syrup, with double its
+quantity of vinegar. A teaspoonful has often proved effectual.
+
+HOW TO CURE HUMORS.--Take equal parts of saffron and seneca snake
+root, make a strong tea, drink one half-pint a day, and this will
+drive out all humors from the system.
+
+HOW TO CURE HYSTERICS.--Take the leaves of motherwort and
+thoroughwort, and the bark of poplar root; equal parts. Mix them in
+molasses, and take four of them when the first symptoms of disorder
+are felt, and they will effectually check it.
+
+HOW TO CURE BARBER'S ITCH.--Moisten the parts affected with saliva
+(spittle) and rub it over thoroughly three times a day with the ashes of
+a good Havana cigar. This is a simple remedy, yet it has cured the most
+obstinate cases.
+
+ITCH OINTMENT.--1. Take lard, one pound; suet, one pound; sugar of
+lead, eight ounces; vermillion, two ounces. Mix. Scent with a little
+bergamot. 2. Take bichloride of mercury, one ounce; lard, one pound;
+suet, one pound; hydrochloride acid, one and a half ounces. Melt and
+well mix, and when perfectly cold, stir in essence of lemon, four
+drachms; essence of bergamot, one drachm. 3. Take powdered chloride of
+lime, one ounce; lard, one pound. Mix well, then add essence of lemon,
+two drachms. 4. Take bichloride of mercury, one part; lard, fifteen
+parts. Mix well together. 5. Take white precipitate, one part; lard,
+twelve parts. Mix. A portion of either of these ointments must be well
+rubbed on the parts affected, night and morning.
+
+HOW TO CURE SEVEN-YEAR ITCH.--1. Use plenty of castile soap and water,
+and then apply freely iodide of sulphur ointment; or take any given
+quantity of simple sulphur ointment and color it to a light brown or
+chocolate color with the subcarbonate of iron, and then perfume it.
+Apply this freely, and if the case should be a severe one, administer
+mild alteratives in conjunction with the outward application. 2.
+The sulphur bath is a good remedy for itch or any other kind of skin
+diseases. Leprosy (the most obstinate of all) has been completely
+cured by it, and the common itch only requires two or three
+applications to completely eradicate it from the system. 3. Benzine,
+it is said, will effect a complete cure for scabies in the course of
+half to three-quarters of an hour, after which the patient should take
+a warm bath from twenty to thirty minutes.
+
+HOW TO CURE JAUNDICE.--1. Take the whites of two hen's eggs, beat them
+up well in a gill of water; take of this a little every morning; it
+will soon do good. It also creates an appetite, and strengthens the
+stomach. 2. Take of black cherry-tree bark, two ounces; blood root and
+gold thread, each half an ounce; put in a pint of brandy. Dose, from a
+teaspoonful to a tablespoonful morning and night.
+
+HOW TO CURE STIFFENED JOINTS.--Take of the bark of white oak and sweet
+apple trees, equal parts; boil them down to a thick substance,
+
+and then add the same quantity of goose-grease or oil, simmer all
+together, and then rub it on the parts warm.
+
+HOW TO CURE KIDNEY DISEASE.--Equal parts of the oil of red cedar and
+the oil of spearmint.
+
+HOW TO CURE LAME BACK.--Take the berries of red cedar and allow them
+to simmer in neatsfoot oil, and use as an ointment.
+
+HOW TO KILL LICE.--All kinds of lice and their nits may be got rid
+of by washing with a simple decoction of stavesacre (_Delphinium
+staphisagria_), or with a lotion made with the bruised seed in
+vinegar, or with the tincture, or by rubbing in a salve made with
+the seeds and four times their weight of lard very carefully beaten
+together. The acetic solution and the tincture are the cleanliest
+and most agreeable preparations, but all are equally efficacious in
+destroying both the creatures and their eggs, and even in relieving
+the intolerable itching which their casual presence leaves behind on
+many sensitive skins. The alkaloid delphinia may also be employed, but
+possesses no advantage except in the preparation of an ointment, when
+from any reason that form of application should be preferred.
+
+RHEUMATIC LINIMENT.--Olive oil, spirits of camphor and chloroform, of
+each two ounces; sassafras oil, 1 drachm. Add the oil of sassafras
+to the olive oil, then the spirits of camphor, and shake well before
+putting in the chloroform; shake when used, and keep it corked, as
+the chloroform evaporates very fast if it is left open. Apply three or
+four times daily, rubbing in well, and always toward the body.
+
+SORE THROAT LINIMENT.--Gum camphor, two ounces; castile soap, shaved
+fine, one drachm; oil of turpentine and oil of origanum, each one-half
+ounce; opium, one-fourth of an ounce; alcohol, one pint. In a week or
+ten days they will be fit for use. Bathe the parts freely two or three
+times daily until relief is obtained.
+
+A WONDERFUL LINIMENT.--Two ounces oil of spike, two ounces origanum,
+two ounces hemlock, two ounces wormwood, four ounces sweet oil, two
+ounces spirit of ammonia, two ounces gum camphor, two ounces spirits
+turpentine. Add one quart strong alcohol. Mix well together, and
+bottle tight. This is an unequaled horse liniment, and of the best
+ever made for human ailments such as rheumatism, sprains, etc.
+
+HOW TO CURE SORE LIPS.--Wash the lips with a strong tea, made from the
+bark of the white oak.
+
+LIVER COMPLAINT.--Make a strong tea of syrup of burdock, wormwood and
+dandelion, equal parts, and drink freely.
+
+LOCK JAW.--It is said that the application of warm lye, made of ashes
+as strong as possible, to a wounded part, will prevent a locked jaw;
+if a foot or hand, immerse in it; if another part of the body, bathe
+with flannels wrung out of the warm lye.
+
+MUMPS.--This disease, most common among children, begins with soreness
+and stiffness in the side of the neck. Soon a swelling of the parotid
+gland takes place, which is painful, and continues to increase for
+four or five days, sometimes making it difficult to swallow, or open
+the mouth. The swelling sometimes comes on one side at a time, but
+commonly upon both. There is often heat, and sometimes fever, with a
+dry skin, quick pulse, furred tongue, constipated bowls, and scanty
+and high-colored urine. The disease is contagious. The treatment
+is very simple--a mild diet, gentle laxative, occasional hot
+fomentations, and wearing a piece of flannel round the throat.
+
+HOW TO PREVENT INGROWING NAILS.--If the nail of your toe be hard, and
+apt to grow round, and into the corners of your toe, take a piece of
+broken glass and scrape the top very thin; do this whenever you cut
+your nails, and by constant use it makes the corners fly up and grow
+flat, so that it is impossible they should give you any pain.
+
+HOW TO WHITEN NAILS.--The best wash for whitening the nails is two
+drachms of diluted sulphuric acid, one drachm of tincture of myrrh,
+added to four ounces of spring water; first cleanse the hands, and
+then apply the wash.
+
+SURE CURE FOR NEURALGIA.--1. Fill a tight-top thimble with cotton
+wool, and drop on it a few drops of strong spirits of hartshorn. The
+open mouth of the thimble is then applied over the seat of pain for
+a minute or two, until the skin is blistered. The skin is then
+rubbed off, and upon the denuded surface a small quantity of morphia
+(one-fourth grain) is applied. This affords almost instant relief. A
+second application of the morphia, if required, is to be preceded by
+first rubbing off the new formation that has sprung up over the former
+blistered surface.
+
+2. Dr. J. Knox Hodge recommends the following as an application which
+will relieve facial or any other neuralgia almost instantaneously:
+Albumen of egg, one drachm; rhigolene, four ounces; oil of peppermint,
+two ounces; colodion and chloroform, each one ounce. Mix. Agitate
+occasionally for twenty-four hours, and by gelatinization a beautiful
+and semi-solidified, opodeldoc-looking compound results, which will
+retain its consistency and hold the ingredients intimately blended for
+months. Apply by smart friction with the hand, or gently with a soft
+brush or mop along the course of the nerve involved.
+
+3. Mix one and one-half drachms iodide of potash, fifteen grains of
+quinine and one ounce ginger syrup, and two and a half ounces water.
+Dose, a tablespoonful every three hours.
+
+4. OF THE STOMACH.--Take of distilled water of cherry laurel, five
+parts; muriate of morphia, one-tenth part. Mix and dissolve. One drop
+on a lump of sugar immediately before meals.
+
+OINTMENT FOR SORE NIPPLES.--Glycerine, rose water and tannin, equal
+weights, rubbed together into an ointment, is very highly recommended
+for sore or cracked nipples.
+
+GLYCERINE OINTMENT.--Melt together spermaceti, two drachms; white
+wax, one-half drachm; oil of sweet almonds, two ounces, and then
+add glycerine, one ounce, and stir briskly until cool. An admirable
+application for chapped hands, etc.
+
+OINTMENT FOR ITCH.--White precipitate, fifteen grains; saltpetre,
+one-half drachm; flour of sulphur, one drachm; Mix well with lard, two
+ounces. Long celebrated for the cure of itch.
+
+SULPHUR OINTMENT.--Flour of sulphur, eight ounces; oil of bergamot,
+two drachms; lard, one pound. Rub freely three times a day, for itch.
+
+OINTMENT FOR PILES.--Tannin, two drachms; water, two fluid drachms;
+triturate together, and add lard, one and a half drachms. An excellent
+application for piles.
+
+OINTMENT FOR HEMORRHOIDS.--Sulphate of morphia, three grains; extract
+of stramonia, thirty grains; olive oil, one drachm; carbonate of lead,
+sixty grains; lard, three drachms.
+
+PAINS.--1. Steep marigold in good cider vinegar and frequently wash
+the affected parts. This will afford speedy relief.
+
+2. Take half a pound of tar and the same quantity of tobacco, and boil
+them down separately to a thick substance; then simmer them together.
+Spread a plaster and apply it to the affected parts, and it will
+afford immediate relief.
+
+PAINTERS' COLIC.--Make of tartaric acid a syrup similar to that of
+lemon syrup; add a sufficient quantity of water, and drink two or
+three glasses a day.
+
+INSTANTANEOUS PAIN-KILLER.--Another and even more instant cure of pain
+is made as follows: Take aqua-ammonia, sulphuric ether and alcohol,
+equal parts, and apply over the pain.
+
+HOW TO CURE PIMPLES.--Take a teaspoonful of the tincture of gum
+guaiacum and one teaspoonful of vinegar; mix well and apply to the
+affected parts.
+
+POOR MAN'S PLASTER.--Melt together beeswax, one ounce; tar, three
+ounces; resin, three ounces, and spread on paper or muslin.
+
+RHEUMATIC PLASTER.--One-fourth pound of resin and one-fourth pound of
+sulphur; melt by a slow fire, and add one ounce of Cayenne pepper
+and one-fourth of an ounce of camphor gum; stir well till mixed, and
+temper with neatsfoot oil.
+
+STRENGTHENING PLASTER.--Litharge plasters, twenty-four parts; white
+resin, six parts; yellow wax and olive oil, of each three parts, and
+red oxide of iron, eight parts. Let the oxide be rubbed with the
+oil, and the other ingredients added melted, and mix the whole well
+together. The plaster, after being spread over the leather, should be
+cut into strips two inches wide and strapped firmly around the joint.
+
+MUSTARD PLASTERS.--It is stated that in making a mustard plaster, no
+water whatever should be used, but the mustard mixed with the white of
+an egg; the result will be a plaster that will "draw" perfectly, but
+will not produce a blister even upon the skin of an infant, no matter
+how long it is allowed to remain upon the part.
+
+BREAD AND MILK POULTICE.--Take stale bread in crumbs, pour boiling
+sweet milk, or milk and water over it, and simmer till soft, stirring
+it well; then take it from the fire, and gradually stir in a little
+glycerine or sweet oil, so as to render the poultice pliable when
+applied.
+
+LINSEED POULTICE.--Take of linseed, powdered, four ounces; hot
+water sufficient, mix and stir well with a spoon, until of suitable
+consistence. A little oil should be added, and some smeared over
+the surface as well, to prevent its getting hard. A very excellent
+poultice, suitable for many purposes.
+
+SPICE POULTICE.--Powdered cinnamon, cloves and Cayenne pepper, of each
+two ounces; rye meal, or flour, spirits and honey, of each sufficient
+to make of suitable consistence.
+
+QUINSY.--This is an inflammation
+of the tonsils, or common inflammatory sore throat; commences with
+a slight feverish attack, with considerable pain and swelling of the
+tonsils, causing some difficulty in swallowing; as the attack advances
+these symptoms become more intense, there is headache, thirst, a
+painful sense of tension, and acute darting pains in the ears. The
+attack is generally brought on by exposure to cold, and lasts from
+five to seven days, when it subsides naturally, or an abscess may
+form in tonsils and burst, or the tonsil may remain enlarged, the
+inflammation subsiding.
+
+TREATMENT.--The patient should remain in a warm room, the diet chiefly
+milk and good broths, some cooling laxative and diaphoretic medicine
+may be given; but the greatest relief will be found in the frequent
+
+
+inhalation of the steam of hot water through an inhaler, or in the
+old-fashioned way, through the spout of a teapot.
+
+OTHER REMEDIES FOR RHEUMATISM.--1. Bathe the parts affected with
+water in which potatoes have been boiled, as hot as can be borne,
+just before going to bed; by morning it will be much relieved, if
+not removed. One application of this simple remedy has cured the most
+obstinate of rheumatic pains. 2. Half an ounce of pulverized salt
+petre put in half a pint of sweet oil; bathe the parts affected, and
+a sound cure will be speedily effected. 3. Rheumatism has frequently
+been cured by a persistent use of lemon juice, either undiluted or
+in the form of lemonade. Suck half a lemon every morning before
+breakfast, and occasionally during the day, and partake of lemonade
+when thirsty in preference to any other drink. If severely afflicted
+a physician should be consulted, but, in all cases, lemon juice will
+hasten the cure. 4. By the valerian bath, made simply by taking one
+pound of valerian root, boiling it gently for about a quarter of an
+hour in one gallon of water, straining and adding the strained liquid
+to about twenty gallons of water in an ordinary bath. The temperature
+should be about ninety-eight degrees, and the time of immersion from
+twenty minutes to half an hour. Pains must be taken to dry the patient
+perfectly upon getting out of the bath. If the inflammation remain
+refractory in any of the joints, linseed meal poultices should be
+made with a strong decoction of valerian root and applied.
+
+HOW TO CURE RING-WORM.--To one part sulphuric acid, add sixteen to
+twenty parts water. Use a brush and feather, and apply it to the parts
+night and morning. A few dressings will generally cure. If the solution
+is too strong and causes pain, dilute it with water, and if the
+irritation is excessive, rub on a little oil or other softening
+application, but always avoid the use of soap.
+
+Or, wash the head with soft soap every morning, and apply the
+following lotion every night: One-half drachm of sub-carbonate of soda
+dissolved in one gill of vinegar.
+
+HEALING SALVE.--Sweet oil, three quarts; resin, three ounces; beeswax,
+three ounces. Melt together; then add powdered red lead, two pounds;
+heat all these together and when nearly cold add a piece of camphor as
+large as a nutmeg. Good for burns, etc.
+
+SALT RHEUM.--1. Make a strong tea of elm root bark; drink the tea
+freely, and wash the affected part in the same. 2. Take one ounce of
+blue flag root, steep it in half a pint of gin; take a teaspoonful
+three times a day, morning, noon and night, and wash with the same. 3.
+Take one ounce of oil of tar, one drachm of oil of checker berry; mix.
+Take from five to twenty drops morning and night as the stomach will
+bear.
+
+BLEEDING OF THE STOMACH.--Take a teaspoonful of camomile tea every ten
+minutes until the bleeding stops.
+
+SICKNESS OF STOMACH.--Drink three or four times a day of the steep
+made from the bark of white poplar roots.
+
+SUNBURN AND TAN.--1. 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. 2. Milk of almonds made thus: Take of blanched bitter almonds half
+an ounce, soft water half a pint; make an emulsion by beating the
+almonds and water together, strain through a muslin cloth, and it is
+made. 3. A preparation composed of equal parts of olive oil and lime
+water is also an excellent remedy for sunburn.
+
+TO PRODUCE SWEAT.--Take of nitre, one-half drachm; snake's head (herb),
+saffron, camphor, snake-root, seneca, bark of sassafras root, each one
+ounce; ipecac, and opium, each one half ounce; put the above in three
+quarts of Holland gin, and take a tablespoonful in catnip tea every few
+minutes, till a sweat is produced.
+
+TEETHING.--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 infrequently
+these are followed by convulsive fits, as they are commonly called,
+which depends on 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. 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 making its way through. When teething is
+about it may be known by the spittle constantly driveling from the
+mouth and wetting the frock. The child has its fingers in its month,
+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. 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 untrue, for the scar will give way much more easily
+than the uncut gum. If the tooth does 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. 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.
+
+WASH FOR TEETH AND GUMS.--The teeth should be washed night and
+morning, a moderately small and soft brush being used; after the
+morning ablution, pour on a second tooth-brush, slightly dampened, a
+little of the following lotion: Carbolic acid, 20 drops; spirits of
+wine, 2 drachms; distilled water, 6 ounces. After using this lotion a
+short time the gums become firmer and less tender, and impurity of the
+breath (which is most commonly caused by bad teeth), will be removed.
+It is a great mistake to use hard tooth-brushes, or to brush the teeth
+until the gums bleed.
+
+TETTER.--After a slight feverish attack, lasting two or three days,
+clusters of small, transparent pimples, filled sometimes with a
+colorless, sometimes with a brownish lymph, appear on the cheeks or
+forehead, or on the extremities, and at times on the body. The pimples
+are about the size of a pea, and break after a few days, when a brown
+or yellow crust is formed over them, which falls off about the tenth
+day, leaving the skin red and irritable. The eruption is attended with
+heat; itching, tingling, fever, and restlessness, especially at night.
+Ringworm is a curious form of tetter, in which the inflamed patches
+assume the form of a ring.
+
+TREATMENT--Should consist of light diet, and gentle laxatives. If the
+patient be advanced in life, and feeble, a tonic will be desirable.
+For a wash, white vitriol, 1 drachm; rose-water, 3 ounces, mixed; or
+an ointment made of alder-flower ointment, 1 ounce; oxide of zinc,
+1 drachm.
+
+TO REMOVE TAN.--Tan may be removed from the face by mixing
+magnesia in soft water to the consistency of paste, which should then
+be spread on the face and allowed to remain a minute or two. Then wash
+off with Castile soap suds, and rinse with soft water.
+
+CARE OF THE TEETH.--The mouth has a temperature of 98 degrees, warmer
+than is ever experienced in the shade in the latitude of New England.
+It is well known that if beef, for example, be exposed in the shade
+during the warmest of our summer days, it will very soon decompose. If
+we eat beef for dinner, the particles invariably find their way into
+the spaces between the teeth. Now, if these particles of beef are
+not removed, they will frequently remain till they are softened by
+decomposition. In most mouths this process of decomposition is in
+constant progress. Ought we to be surprised that the gums and teeth
+against which these decomposing or putrefying masses lie should become
+subjects of disease?
+
+How shall our teeth be preserved? The answer is very simple--keep
+them very clean. How shall they be kept clean? Answer--By a toothpick,
+rinsing with water, and the daily use of a brush.
+
+The toothpick should be a quill, not because the metalic picks injure
+the enamel, but because the quill pick is so flexible it fits into all
+the irregularities between the teeth. Always after using the toothpick
+the mouth should be thoroughly rinsed. If warm water be not at hand,
+cold may be used, although warm is much better. Closing the lips, with
+a motion familiar to all, everything may be thoroughly rinsed from the
+mouth.
+
+Every morning (on rising), and every evening (on going to bed), the
+tooth-brush should be used, and the teeth, both outside and inside,
+thoroughly brushed.
+
+Much has been said _pro_ and _con_., upon the use of soap with the
+tooth-brush. My own experience and the experience of members of my
+family is highly favorable to the regular morning and evening use of
+soap. Castile or other good soap will answer this purpose. (Whatever is
+good for the hands and face is good for the teeth.) The slightly
+unpleasant taste which soap has when we begin to use it will soon be
+unnoticed.
+
+TOOTH POWDERS.--Many persons, while laudably attentive to the
+preservation of their teeth, do them harm by too much officiousness.
+They daily apply to them some dentifrice powder, which they rub so
+hard as not only to injure the enamel by excessive friction, but
+to hurt the gums even more than by the abuse of the toothpick. The
+quality of some of the dentifrice powders advertised in newspapers is
+extremely suspicious, and there is reason to think that they are not
+altogether free from a corrosive ingredient. One of the safest
+and best compositions for the purpose is a mixture of two parts of
+prepared chalk, one of Peruvian bark, and one of hard soap, all finely
+powdered, which is calculated not only to clean the teeth without
+hurting them, but to preserve the firmness of the gums.
+
+Besides the advantage of sound teeth for their use in mastication,
+a proper attention to their treatment conduces not a little to the
+sweetness of the breath. This is, indeed, often affected by other
+causes existing in the lungs, the stomach, and sometimes even in the
+bowels, but a rotten state of the teeth, both from the putrid smell
+emitted by carious bones and the impurities lodged in their cavities,
+never fails of aggravating an unpleasant breath wherever there is a
+tendency of that kind.
+
+REMEDIES FOR TOOTHACHE.--1. One drachm of alum reduced to an
+impalpable powder, three drachms of nitrous spirits of ether--mix,
+and apply them to the tooth on cotton. 2. Mix a little salt and alum,
+equal portions, grind it fine, wet a little lock of cotton, fill it
+with the powder and put it in your tooth. One or two applications
+seldom fail to cure. 3. To one drachm of collodion add two drachms of
+Calvert's carbolic acid. A gelatinous mass is precipitated, a
+small portion of which, inserted in the cavity of an aching tooth,
+invariably gives immediate relief. 4. Saturate a small bit of
+clean cotton wool with a strong solution of ammonia, and apply it
+immediately to the affected tooth. The pleasing contrast immediately
+produced in some cases causes fits of laughter, although a moment
+previous extreme suffering and anguish prevailed. 5. Sometimes a sound
+tooth aches from sympathy of the nerves of the face with other nerves.
+But when toothache proceeds from a decayed tooth either have it taken
+out, or put hot fomentations upon the face, and hot drinks into the
+mouth, such as tincture of cayenne.
+
+TO CURE WARTS.--Warts are formed by the small arteries, veins, and
+nerves united together, taking on a disposition to grow by extending
+themselves upward, carrying the scarf-skin along with them, which,
+thickening, forms a wart. Corns are a similar growth, brought about
+by the friction of tight boots and shoes. 1. Take a piece of diachylon
+plaster, cut a hole in the centre the size of the wart, and stick it
+on, the wart protruding through. Then touch it daily with aquafortis,
+or nitrate of silver. They may be removed by tying a string tightly
+around them. 2. Take a blacksmith's punch, heat it red hot and burn
+the warts with the end of it. When the burn gets well the warts will
+be gone forever. 3. Scrape down enough dry cobwebs to make a ball
+large enough to, or a little more than, cover the wart and not touch
+the flesh around the same; lay it on top of the wart, ignite it and
+let it be until it is all burnt up. The wart will turn white, and in
+a few days come out. 4. Pass a pin through the wart; apply one end
+of the pin to the flame of a lamp; hold it there until the wart
+fries under the action of the heat. A wart so treated will leave. 5.
+Dissolve as much common washing soda as the water will take up; wash
+the warts with this for a minute or two, and let them dry without
+wiping. Keep the water in a bottle and repeat the washing often, and
+it will take away the largest warts. 6. They may be cured surely by
+paring them down until the blood comes slightly and then rubbing them
+with lunar caustic. It is needless to say this hurts a little, but it
+is a sure cure. The hydrochlorate of lime applied in the same way will
+cure after several applications and some patience; so will strong
+good vinegar, and so it is said will milk weed. The cures founded
+upon superstitious practices, such as muttering some phrases over the
+excrescence, stealing a piece of beef, rubbing the wart therewith and
+then burying it under the leaves to await its decay, etc., etc.,
+are all the remnants of a past state of ignorance and are of no use
+whatever. Warts are generally only temporary and disappear as their
+possessors grow up.
+
+HOW TO CURE WHITE SWELLING.--Draw a blister on the inside of the leg
+below the knee; keep it running with ointment made of hen manure,
+by simmering it in hog's lard with onions; rub the knee with the
+following kind of ointment: Bits of peppermint, oil of sassafras,
+checkerberry, juniper, one drachm each; simmer in one-half pint
+neatsfoot oil, and rub on the knee three times a day.
+
+HOW TO CURE WOUNDS.--Catnip steeped, mixed with fresh butter and
+sugar.
+
+HOW TO CURE WHOOPING-COUGH.--Take a quart of spring water, put in it
+a large handful of chin-cups that grow upon moss, a large handful of
+unset hyssop; boil it to a pint, strain it off, and sweeten it with
+sugar-candy. Let the child, as often as it coughs, take two spoonfuls
+at a time.
+
+HOW TO CURE WORMS IN CHILDREN.--1. Take one ounce of powdered
+snake-head (herb), and one drachm each of aloes and prickly ash
+bark; powder these, and to one-half teaspoonful of this powder add a
+teaspoonful of boiling water and a teaspoonful of molasses. Take
+this as a dose, night or morning, more or less, as the symptoms may
+require. 2. Take tobacco leaves, pound them up with honey, and lay
+them on the belly of the child or grown person, at the same time
+administering a dose of some good physic. 3. Take garden parsley,
+make it into a tea and let the patient drink freely of it. 4. Take the
+scales that will fall around the blacksmith's anvil, powder them fine,
+and put them in sweetened rum. Shake when you take them, and give a
+teaspoonful three times a day.
+
+SCALDING OF THE URINE.--Equal parts of the oil of red cedar, and the
+oil of spearmint.
+
+URINARY OBSTRUCTIONS.--Steep pumpkin seeds in gin, and drink about
+three glasses a day; or, administer half a drachm uva ursi every
+morning, and a dose of spearmint.
+
+FREE PASSAGE OF URINE.--The leaves of the currant bush made into a
+tea, and taken as a common drink.
+
+VENEREAL COMPLAINTS.--Equal parts of the oil of red cedar, combined
+with sarsaparilla, yellow dock and burdock made into a syrup; add to
+a pint of this syrup an ounce of gum guiaicum. Dose, from a
+tablespoonful to a wine-glass, as best you can bear.
+
+HOW TO CURE SORE THROAT.--"One who has tried it" communicates the
+following sensible item about curing sore throat: Let each one of your
+half million readers buy at any drug store one ounce of camphorated
+oil and five cents' worth of chloride of potash. Whenever any soreness
+appears in the throat, put the potash in half a tumbler of water, and
+with it gargle the throat thoroughly; then rub the neck thoroughly
+with the camphorated oil at night before going to bed, and also pin
+around the throat a small strip of woolen flannel. This is a simple,
+cheap and sure remedy.
+
+
+       *       *       *       *       *
+
+LANGUAGE OF FLOWERS
+
+      Acacia--Concealed love.
+      Adonis Vernalis--Sorrowful remembrances.
+      Almond--Hope.
+      Aloe--Religious superstition.
+      Alyssum, Sweet--Worth beyond beauty.
+      Ambrosia--Love returned.
+      Apple Blossom--Preference.
+      Arbor Vitae--Unchanging friendship.
+
+      Bachelor's button--Hope in love.
+      Balsam--Impatience.
+      Begonia--Deformity.
+      Bellflower--Gratitude.
+      Belvidere, Wild (Licorice)--I declare against you.
+      Blue Bell--I will be constant.
+      Box--Stoical indifference.
+      Briers--Envy.
+      Burdock--Touch me not.
+
+      Cactus--Thou leavest not.
+      Camellia--Pity.
+      Candytuft--Indifference.
+      Canterbury Bell--Gratitude.
+      Cape Jessamine--Ecstasy; transport.
+      Calla Lily--Feminine beauty.
+      Carnation (Yellow)--Disdain.
+      Cedar--I live for thee.
+      China Aster--I will see about it.
+      Chrysanthemum Rose--I love.
+      Cowslip--Pensiveness.
+      Cypress--Mourning.
+      Crocus--Cheerfulness.
+      Cypress and Marigold--Despair.
+
+      Daffodil--Chivalry.
+      Dahlia--Forever thine.
+      Daisy (Garden)--I partake your sentiment.
+      Daisy (Wild)--I will think of it.
+      Dandelion--Coquetry.
+      Dead Leaves--Sadness.
+      Dock--Patience.
+      Dodder--Meanness.
+      Dogwood--Am I indifferent to you?
+
+      Ebony--Hypocrisy.
+      Eglantine--I wound to heal.
+      Elder--Compassion.
+      Endive--Frugality.
+      Evening Primrose--Inconstancy.
+      Evergreen--Poverty.
+      Everlasting--Perpetual remembrance.
+
+      Fennel--Strength.
+      Filbert--Reconciliation.
+      Fir-tree--Elevation.
+      Flux--I feel your kindness.
+      Forget-me-not--True love; remembrance.
+      Fox-glove--Insincerity.
+      Furze--Anger.
+      Fuchsia--Taste.
+
+      Gentian--Intrinsic worth.
+      Geranium, Ivy--Your hand for the next dance.
+      Geranium, Nutmeg--I expect a meeting.
+      Geranium, Oak--Lady, deign to smile.
+      Geranium, Rose--Preference.
+      Geranium, Silver leaf--Recall.
+      Gilliflower--Lasting beauty.
+      Gladiolus--Ready; armed.
+      Golden Rod--Encouragement.
+      Gorse--Endearing affection.
+      Gass--Utility.
+
+      Harebell--Grief.
+      Hawthorn--Hope.
+      Hazel--Recollection.
+      Hartsease--Think of me.
+      Heliotrope--Devotion.
+      Henbane--Blemish.
+      Holly--Foresight.
+      Hollyhock--Fruitfulness.
+      Hollyhock, White--Female ambition.
+      Honeysuckle--Bond of Love.
+      Honeysuckle, Coral--The color of my fate.
+      Hyacinth--Jealousy.
+      Hyacinth, Blue--Constancy.
+      Hyacinth, Purple--Sorrow.
+      Hydrangea--Heartlessness.
+
+      Ice plant--Your looks freeze me.
+      Iris--Message.
+      Ivy--Friendship; matrimony.
+
+      Jessamine, Cape--Transient joy; ecstasy.
+      Jessamine, White--Amiability.
+      Jessamine, Yellow--Grace; elegance.
+      Jonquil--I desire a return of affection.
+      Juniper--Asylum; shelter.
+      Justitia--Perfection of loveliness.
+
+      Kalmia (Mountain Laurel)--Treachery.
+      Kannedia--Mental beauty.
+
+      Laburnum--Pensive beauty.
+      Lady's Slipper--Capricious beauty.
+      Larch--Boldness.
+      Larkspur--Fickleness.
+      Laurel--Glory.
+      Lavender--Distrust.
+      Lettuce--Cold-hearted.
+      Lilac--First emotion of love.
+      Lily--Purity; modesty.
+      Lily of the Valley--Return of happiness.
+      Lily, Day--Coquetry,
+      Lily, Water--Eloquence.
+      Lily, Yellow--Falsehood.
+      Locust--Affection beyond the grave.
+      Love in a Mist--You puzzle me.
+      Love Lies Bleeding--Hopeless, not heartless.
+      Lupine--Imagination.
+
+      Mallow--Sweetness; mildness.
+      Maple--Reserve.
+      Marigold--Cruelty.
+      Marjoram--Blushes.
+      Marvel of Peru (Four O'clocks)--Timidity.
+      Mint--Virtue.
+      Mignonette--Your qualities surpass your charms.
+      Mistletoe--I surmount all difficulties.
+      Mock Orange (Syringa)--Counterfeit.
+      Morning Glory--Coquetry.
+      Maiden's Hair--Discretion.
+      Magnolia, Grandiflora--Peerless and proud.
+      Magnolia, Swamp--Perseverance.
+      Moss--Maternal love.
+      Motherwort--Secret love.
+      Mourning Bride--Unfortunate attachment.
+      Mulberry, Black--I will not survive you.
+      Mulberry, White--Wisdom.
+      Mushroom--Suspicion.
+      Musk-plant--Weakness.
+      Myrtle--Love faithful in absence.
+
+      Narcissus--Egotism.
+      Nasturtium--Patriotism.
+      Nettle--Cruelty; slander.
+      Night Blooming Cereus--Transient beauty.
+      Nightshade--Bitter truth.
+
+      Oak--Hospitality.
+      Oats--Music.
+      Oleander--Beware.
+      Olive-branch--Peace.
+      Orange-flower--Chastity.
+      Orchis--Beauty.
+      Osier--Frankness.
+      Osmunda--Dreams.
+
+      Pansy--Think of me.
+      Parsley--Entertainment; feasting.
+      Passion-flower--Religious fervor; susceptibility.
+      Pea, Sweet--Departure.
+      Peach Blossom--This heart is thine.
+      Peony--Anger.
+      Pennyroyal--Flee away.
+      Periwinkle--Sweet remembrances.
+      Petunia--Less proud than they deem thee.
+      Phlox--Our souls are united.
+      Pimpernel--Change.
+      Pink--Pure affection.
+      Pink, Double Red--Pure, ardent love.
+      Pink, Indian--Aversion.
+      Pink, Variegated--Refusal.
+      Pink, White--You are fair.
+      Pomegranite--Fully.
+      Poppy--Consolation.
+      Primrose--Inconstancy.
+
+      Rhododendron--Agitation.
+      Rose, Austrian--Thou art all that's lovely.
+      Rose, Bridal--Happy love.
+      Rose, Cabbage--Ambassador of love.
+      Rose, China--Grace.
+      Rose, Damask--Freshness.
+      Rose, Jacqueminot--Mellow love.
+      Rose, Maiden's Blush--If you _do_ love me, you will find me out.
+      Rose, Moss--Superior merit.
+      Rose, Moss Rosebud--Confession of love.
+      Rose, Sweet-briar--Sympathy.
+      Rose, Tea--Always lovely.
+      Rose, White--I am worthy of you.
+      Rose, York and Lancaster--War.
+      Rose, Wild--Simplicity.
+      Rue--Disdain.
+
+      Saffron--Excess is dangerous.
+      Sardonia--Irony.
+      Sensitive Plant--Timidity.
+      Snap-Dragon--Presumption.
+      Snowball--Thoughts of Heaven.
+      Snowdrop--Consolation.
+      Sorrel--Wit ill (poorly) timed.
+      Spearmint--Warm feelings.
+      Star of Bethlehem--Reconciliation.
+      Strawberry--Perfect excellence.
+      Sumac--Splendor.
+      Sunflower, Dwarf--Your devout admirer.
+      Sunflower, Tall--Pride.
+      Sweet William--Finesse.
+      Syringa--Memory.
+
+      Tansy--I declare against you.
+      Teazel--Misanthropy.
+      Thistle--Austerity.
+      Thorn Apple--Deceitful charms.
+      Touch-me-not--Impatience.
+      Trumpet-flower--Separation.
+      Tuberose--Dangerous pleasures.
+      Tulip--Declaration of love.
+      Tulip, Variegated--Beautiful eyes.
+      Tulip, Yellow--Hopeless love.
+
+      Venus' Flytrap--Have I caught you at last.
+      Venus' Looking-glass--Flattery.
+      Verbena--Sensibility.
+      Violet, Blue--Love.
+      Violet, White--Modesty.
+
+      Wallflower--Fidelity.
+      Weeping Willow--Forsaken.
+      Woodbine--Fraternal love.
+
+      Yew--Sorrow.
+
+      Zennae--Absent friends.
+
+
+       *       *       *       *       *
+
+MASTERPIECES OF ELOQUENCE
+
+
+The following masterpieces of elegiac eloquence are unsurpassed in
+the repertory of the English classics, for lofty and noble sentiment,
+exquisite pathos, vivid imagery, tenderness of feeling, glowing power
+of description, brilliant command of language, and that immortal and
+
+seldom attained faculty of painting in the soul of the listener or
+reader a realistic picture whose sublimity of conception impresses
+the understanding with awe and admiration, and impels the mind to
+rise involuntarily for the time to an elevation out of and above the
+inconsequent contemplation of the common and sordid things of life.
+
+
+AT HIS BROTHER'S GRAVE.
+
+The following grand oration was delivered by Hon. Robert G. Ingersoll
+on the occasion of the funeral of his brother, Hon. Eben C. Ingersoll,
+in Washington, June 2:
+
+"My friends, I am going to do that which the dead oft promised he
+would do for me. The loved and loving brother, husband, father,
+friend, died where manhood's morning almost touches noon, and while
+the shadows were still falling towards the west. He had not passed on
+life's highway the stone that marks the highest point, but being weary
+for a moment he lay down by the wayside, and using his burden for a
+pillow fell into that dreamless sleep that kisses down the eyelids.
+Still, while yet in love with life and raptured with the world, he
+passed to silence and pathetic dust. Yet, after all, it may be best,
+just in the happiest, sunniest hour of all the voyage, while eager
+winds are kissing every sail, to dash against the unseen rock and in
+an instant to hear the billows roar, 'A sunken ship;' for whether in
+mid-sea or among the breakers of the farther shore, a wreck must mark
+at last the end of each and all, and every life, no matter if its
+every hour is rich with love, and every moment jeweled with a joy,
+will at its close become a tragedy as sad and deep and dark as can be
+woven of the warp and woof of mystery and death. This brave and tender
+man in every storm of life was oak and rock, but in the sunshine he
+was vine and flower. He was the friend of all heroic souls. He
+climbed the heights and left all superstitions far below, while on
+his forehead fell the golden dawning of a grander day. He loved the
+beautiful, and was with color, form and music touched to tears. He
+sided with the weak, and with a willing hand gave alms. With loyal
+heart, and with the purest hand he faithfully discharged all public
+trusts. He was a worshiper of liberty and a friend of the oppressed.
+A thousand times I have heard him quote the words, 'For Justice all
+place temple, and all seasons summer.' He believed that happiness
+was the only good, reason the only torch, justice the only worshiper,
+humanity the only religion, and love the priest. He added to the sum
+of human joy, and were everyone for whom he did some loving service
+to bring a blossom to his grave, he would sleep to-night beneath a
+wilderness of flowers. Life is a narrow vale between the cold and
+barren peaks of two eternities. We strive in vain to look beyond the
+heights. We cry aloud, and the only answer is the echo of our wailing
+cry. From the voiceless lips of the unreplying dead there comes no
+word, but the light of death. Hope sees a star, and listening love can
+hear the rustic of a wing, he who sleeps here when dying, mistaking
+the approach of death for the return of health, whispered with his
+latest breath, 'I am better now.' Let us believe, in spite of doubts
+and dogmas, and tears and fears, that these dear words are true of all
+the countless dead. And now, to you who have been chosen from among
+the many men he loved to do the last sad office for the dead, we give
+his sacred dust. Speech cannot contain our love. There was, there is,
+no gentler, stronger, manlier man."
+
+
+AT THE GRAVE OF A CHILD.
+
+Colonel Ingersoll upon one occasion was one of a little party of
+sympathizing friends who had gathered in a drizzling rain to assist
+the sorrowing friends of a young boy--a bright and stainless flower,
+cut off in the bloom of its beauty and virgin purity by the ruthless
+north winds from the Plutonian shades--in the last sad office of
+committing the poor clay to the bosom of its mother earth. Inspired
+by that true sympathy of the great heart of a great man, Colonel
+Ingersoll stepped to the side of the grave and spoke as follows:
+
+"My friends, I know how vain it is to gild grief with words, and yet I
+wish to take from every grave its fear. Here in this world, where life
+and death are equal king, all should be brave enough to meet what all
+the dead have met. The future has been filled with fear, stained and
+polluted by the heartless past. From the wondrous tree of life the buds
+and blossoms fall with ripened fruit, and in the common bed of earth the
+patriarchs and babes sleep side by side. Why should we fear that which
+will come to all that is? We cannot tell; we do not know which is the
+greater blessing--life or death. We cannot say that death is not a good;
+we do not know whether the grave is the end of this life or the door of
+another, or whether the night here is not somewhere else a dawn. Neither
+can we tell which is the more fortunate, the child dying in its mother's
+arms, before its lips have learned to form a word, or he who journeys
+all the length of life's uneven road, taking the last slow steps
+painfully with staff and crutch. Every cradle asks us 'whence,' and
+every coffin 'whither?' The poor barbarian, weeping above his dead, can
+answer these questions as intelligently and satisfactorily as the robed
+priest of the most authentic creed. The tearful ignorance of the one is
+just as good as the learned and unmeaning words of the other. No man,
+standing where the horizon of life has touched a grave, has any right to
+prophesy a future filled with pain and tears. It may be that death gives
+all there is of worth to live. If those we press and strain against our
+hearts could never die, perhaps that love would wither from the earth.
+May be this common fate treads from out the paths between our hearts the
+weeds of selfishness and hate, and I had rather live and love where
+death is king, than have eternal life where love is not. Another life is
+naught, unless we know and love again the ones who love us here. They
+who stand with breaking hearts around this little grave need have no
+fear. The larger and the nobler faith in all that is and is to be, tells
+us that death, even at its worst, is only perfect rest. We know that
+through the common wants of life, the needs and duties of each hour,
+their grief will lessen day by day, until at last these graves will be
+to them a place of rest and peace, almost of joy. There is for them this
+consolation, the dead do not suffer. If they live again, their lives
+will surely be as good as ours. We have no fear; we are all the children
+of the same mother, and the same fate awaits us all. We, too, have our
+religion, and it is this: 'Help for the living; hope for the dead.'"
+
+
+       *       *       *       *       *
+
+SUNDRY BRIEF ITEMS OF INTEREST.
+
+
+In 1492 America was discovered.
+
+In 1848 gold was found in California.
+
+Invention of telescopes, 1590.
+
+Elias Howe, Jr., invented sewing machines, in 1846.
+
+In 1839 envelopes came into use.
+
+Steel pens first made in 1830.
+
+The first watch was constructed in 1476.
+
+First manufacture of sulphur matches in 1829.
+
+Glass windows introduced into England in the eighth century.
+
+First coaches introduced into England in 1569.
+
+In 1545 needles of the modern style first came into use.
+
+In 1527 Albert Durer first engraved on wood.
+
+1559 saw knives introduced into England.
+
+In the same year wheeled carriages were first used in France.
+
+In 1588 the first newspaper appeared in England.
+
+In 1629 the first printing press was brought to America.
+
+The first newspaper advertisement appeared in 1652.
+
+England sent the first steam engine to this continent in 1703.
+
+The first steamboat in the United States ascended the Hudson in 1807.
+
+Locomotive first used in the United States in 1830.
+
+First horse railroad constructed in 1827.
+
+In 1830 the first iron steamship was built.
+
+Coal oil first used for illuminating purposes in 1836.
+
+Looms introduced as a substitute for spinning wheels in 1776.
+
+The velocity of a severe storm is 36 miles an hour; that of a
+hurricane, 80 miles an hour.
+
+National ensign of the United States formally adopted by Congress in
+1777.
+
+A square acre is a trifle less than 209 feet each way.
+
+Six hundred and forty acres make a square mile.
+
+A "hand" (employed in measuring horses' height) is four inches.
+
+A span is 10-7/8 inches.
+
+Six hundred pounds make a barrel of rice.
+
+One hundred and ninety-six pounds make a barrel of flour.
+
+Two hundred pounds make a barrel of pork.
+
+Fifty-six pounds make a firkin of butter.
+
+The number of languages is 2,750.
+
+The average duration of human life is 31 years.
+
+
+       *       *       *       *       *
+
+PHYSICIANS' DIGESTION TABLE.
+
+SHOWING THE TIME REQUIRED FOR THE DIGESTION OF THE ORDINARY
+ARTICLES OF FOOD.
+
+
+Soups.--Chicken, 3 hours; mutton, 3-1/2 hours; oyster, 3-1/2 hours;
+vegetable, 4 hours.
+
+Fish.--Bass, broiled, 3 hours; codfish, boiled, 2 hours; oysters, raw,
+3 hours; oysters, roasted, 3-1/4 hours; oysters, stewed, 3-1/2 hours;
+salmon (fresh), boiled, 1-3/4 hours; trout, fried, 1-1/2 hours.
+
+Meats.--Beef, roasted, 3 hours; beefsteak, broiled, 3 hours; beef
+(corned), boiled, 4-1/4 hours; lamb, roast, 2-1/2 hours; lamb, boiled,
+3 hours; meat, hashed, 2-1/2 hours; mutton, broiled, 3 hours; mutton,
+roast, 3-1/4 hours; pig's feet, soused, 1 hour; pork, roast, 5-1/4
+hours; pork, boiled, 4-1/2 hours; pork, fried, 4-1/4 hours; pork,
+broiled, 3-1/4 hours; sausage, fried, 4 hours; veal, broiled, 4 hours;
+veal, roast, 4-1/2 hours.
+
+Poultry and game.--Chicken, fricasseed, 3-3/4 hours; duck (tame),
+roasted, 4 hours; duck (wild), roasted, 4-3/4 hours; fowls (domestic),
+roasted or boiled, 4 hours; goose (wild), roasted, 2-1/2 hours; goose
+(tame), roasted, 2-1/4 hours; turkey, boiled or roasted, 2-1/2 hours;
+venison, broiled or roasted, 1-1/2 hours.
+
+Vegetables.--Asparagus, boiled, 2-1/2 hours; beans (Lima), boiled,
+2-1/2 hours, beans (string), boiled, 3 hours; beans, baked (with
+pork), 4-1/2 hours; beets (young), boiled, 3-3/4 hours; beets (old)
+boiled, 4 hours; cabbage, raw, 2 hours; cabbage, boiled, 4-1/2 hours;
+cauliflower, boiled, 2-1/2 hours; corn (green), boiled, 4 hours;
+onions, boiled, 3 hours; parsnips, boiled, 3 hours; potatoes, boiled
+or baked, 3-1/2 hours; rice, boiled, 1 hour; spinach, boiled, 2-1/2
+hours; tomatoes, raw or stewed, 2-1/2 hours; turnips, boiled, 3-1/2
+hours.
+
+Bread, Eggs, Milk, etc.--Bread, corn, 3-1/4 hours; bread, wheat, 3-1/2
+hours; eggs, raw, 2 hours; cheese, 3-1/2 hours; custard, 2-3/4 hours;
+eggs, soft-boiled, 3 hours; eggs, hard-boiled or fried, 3-1/2 hours;
+gelatine, 2-1/2 hours; tapioca, 2 hours.
+
+
+       *       *       *       *       *
+
+THEMES FOR DEBATE.
+
+
+Following are one hundred and fifty topics for debate. The more
+usual form in their presentation is that of a direct proposition or
+statement, rather than that of a question. The opponents then debate
+the "affirmative" and "negative" of the proposition. It is well to
+be very careful, in adopting a subject for a debate, to so state
+or explain it that misunderstandings may be mutually avoided, and
+quibbles on the meaning of words prevented.
+
+THEMES FOR DEBATE.
+
+Which is the better for this nation, high or low import tariffs?
+
+Is assassination ever justifiable?
+
+Was England justifiable in interfering between Egypt and the Soudan
+rebels?
+
+Is the production of great works of literature favored by the
+conditions of modern civilized life?
+
+Is it politic to place restrictions upon the immigration of the Chinese
+to the United States?
+
+Will coal always constitute the main source of artificial heat?
+
+Has the experiment of universal suffrage proven a success? Was Grant
+or Lee the greater general?
+
+Is an income-tax commendable?
+
+Ought the national banking system to be abolished?
+
+Should the government lease to stockgrowers any portion of the public
+domain?
+
+Is it advisable longer to attempt to maintain both a gold and silver
+standard of coinage?
+
+Which is the more important to the student, physical science or
+mathematics?
+
+Is the study of current politics a duty?
+
+Which was the more influential congressman, Blaine or Garfield?
+
+Which gives rise to more objectionable idioms and localisms of
+language, New England or the West?
+
+Was the purchase of Alaska by this government wise?
+
+Which is the more important as a continent, Africa or South America?
+
+Should the government interfere to stop the spread of contagious
+diseases among cattle?
+
+Was Caesar or Hannibal the more able general?
+
+Is the study of ancient or modern history the more important to the
+student?
+
+Should aliens be allowed to acquire property in this country?
+
+Should aliens be allowed to own real estate in this country? Do the
+benefits of the signal service justify its costs?
+
+Should usury laws be abolished?
+
+Should all laws for the collection of debt be abolished?
+
+Is labor entitled to more remuneration than it receives?
+
+Should the continuance of militia organizations by the several States
+be encouraged?
+
+Is an untarnished reputation of more importance to a woman than to a
+man?
+
+Does home life promote the growth of selfishness?
+
+Are mineral veins aqueous or igneous in origin?
+
+Is the theory of evolution tenable?
+
+Was Rome justifiable in annihilating Carthage as a nation?
+
+Which has left the more permanent impress upon mankind, Greece or
+Rome?
+
+Which was the greater thinker, Emerson or Bacon?
+
+Which is the more important as a branch of education, mineralogy or
+astronomy?
+
+Is there any improvement in the quality of the literature of to-day
+over that of last century?
+
+Should the "Spoils System" be continued in American politics?
+
+Should the co-education of the sexes be encouraged?
+
+Which should be the more encouraged, novelists or dramatists?
+
+Will the African and Caucasian races ever be amalgamated in the United
+States?
+
+Should the military or the interior department have charge over the
+Indians in the United States?
+
+Which is of more benefit to his race, the inventor or the explorer?
+
+Is history or philosophy the better exercise for the mind?
+
+Can any effectual provision be made by the State against "hard times"?
+
+Which is of the more benefit to society, journalism or the law?
+
+Which was the greater general, Napoleon or Wellington?
+
+Should the volume of greenback money be increased?
+
+Should the volume of national bank circulation be increased?
+
+Should the railroads be under the direct control of the government?
+
+Is the doctrine of "State rights" to be commended?
+
+Is the "Monroe doctrine" to be commended and upheld?
+
+Is the pursuit of politics an honorable avocation?
+
+Which is of the greater importance, the college or the university?
+
+Does the study of physical science militate against religious belief?
+
+Should "landlordism" in Ireland be supplanted by home rule?
+
+Is life more desirable now than in ancient Rome?
+
+Should men and women receive the same amount of wages for the same
+kind of work?
+
+Is the prohibitory liquor law preferable to a system of high license?
+
+Has any State a right to secede?
+
+Should any limit be placed by the constitution of a State upon its
+ability to contract indebtedness?
+
+Should the contract labor system in public prisons be forbidden?
+
+Should there be a censor for the public press?
+
+Should Arctic expeditions be encouraged?
+
+Is it the duty of the State to encourage art and literature as much as
+science?
+
+Is suicide cowardice?
+
+Has our Government a right to disfranchise the polygamists of Utah?
+
+Should capital punishment be abolished?
+
+Should the law place a limit upon the hours of daily labor for
+workingmen?
+
+Is "socialism" treason?
+
+Should the education of the young be compulsory?
+
+In a hundred years will republics be as numerous as monarchies?
+
+Should book-keeping be taught in the public schools?
+
+Should Latin be taught in the public schools?
+
+Do our methods of government promote centralization?
+
+Is life worth living?
+
+Should Ireland and Scotland be independent nations?
+
+Should internal revenue taxation be abolished?
+
+Which is of greater benefit at the present day, books or newspapers?
+
+Is honesty always the best policy?
+
+Which has been of greater benefit to mankind, geology or chemistry?
+
+Which could mankind dispense with at least inconvenience, wood or
+coal?
+
+Which is the greater nation, Germany or France?
+
+Which can support the greater population in proportion to area, our
+Northern or Southern States?
+
+Would mankind be the loser if the earth should cease to produce gold
+and silver?
+
+Is the occasional destruction of large numbers of people, by war and
+disaster, a benefit to the world?
+
+Which could man best do without, steam or horse power?
+
+Should women be given the right of suffrage in the United States?
+
+Should cremation be substituted for burial?
+
+Should the government establish a national system of telegraph?
+
+Will the population of Chicago ever exceed that of New York?
+
+Should the electoral college be continued?
+
+Will the population of St. Louis ever exceed that of Chicago?
+
+Should restrictions be placed upon the amount of property inheritable?
+
+Which is more desirable as the chief business of a city--commerce or
+manufactures?
+
+Which is more desirable as the chief business of a
+city--transportation by water or by rail?
+
+Should the rate of taxation be graduated to a ratio with the amount of
+property taxed?
+
+Will a time ever come when the population of the earth will be limited
+by the earth's capacity of food production?
+
+Is it probable that any language will ever become universal?
+
+Is it probable that any planet, except the earth, is inhabited?
+
+Should the State prohibit the manufacture and sale of alcoholic
+liquors?
+
+Should the government prohibit the manufacture and sale of alcoholic
+liquors?
+
+Should the guillotine be substituted for the gallows?
+
+Was Bryant or Longfellow the greater poet?
+
+Should the jury system be continued?
+
+Should the languages of alien nations be taught in the public schools?
+
+Should a right to vote in any part of the United States depend upon a
+property qualification?
+
+Can a horse trot faster in harness, or under saddle?
+
+Should the pooling system among American railroads be abolished by
+law?
+
+Is dancing, as usually conducted, compatible with a high standard of
+morality?
+
+Should the grand jury system of making indictments be continued?
+
+Which should be the more highly remunerated, skilled labor or the work
+of professional men?
+
+Which is the more desirable as an occupation, medicine or law?
+
+Should the formation of trade unions be encouraged?
+
+Which has been the greater curse to man, war or drunkenness?
+
+Which can man the more easily do without, electricity or petroleum?
+
+Should the law interfere against the growth of class distinctions in
+society?
+
+Which was the greater genius, Mohammed or Buddha?
+
+Which was the more able leader, Pizarro or Cortez?
+
+Which can to-day wield the greater influence, the orator or the
+writer?
+
+Is genius hereditary?
+
+Is Saxon blood deteriorating?
+
+Which will predominate in five hundred years, the Saxon or Latin
+races?
+
+Should American railroad companies be allowed to sell their bonds in
+other countries?
+
+Should Sumner's civil rights bill be made constitutional by an
+amendment?
+
+Does civilization promote the happiness of the world?
+
+Should land subsidies be granted to railroads by the government?
+
+Which is the stronger military power, England or the United States?
+
+Would a rebellion in Russia be justifiable?
+
+Should the theater be encouraged?
+
+Which has the greater resources, Pennsylvania or Texas?
+
+Is agriculture the noblest occupation?
+
+Can democratic forms of government be made universal?
+
+Is legal punishment for crime as severe as it should be?
+
+Should the formation of monopolies be prevented by the State?
+
+Has Spanish influence been helpful or harmful to Mexico as a people?
+
+Which is of more importance, the primary or the high school?
+
+Will the tide of emigration ever turn eastward instead of westward?
+
+Should the art of war be taught more widely than at present in the
+United States?
+
+Was slavery the cause of the American civil war?
+
+Is life insurance a benefit?
+
+
+       *       *       *       *       *
+
+HOW TO MAKE 32 KINDS OF SOLDER.--1. Plumbers' solder.--Lead 2 parts,
+tin I part. 2. Tinmen's solder.--Lead 1 part, tin 1 part. 3. Zinc
+solder.--Tin 1 part, [Transcriber's Note: The original text reads
+'lead 1 to parts'] lead 1 to 2 parts. 4. Pewter solder. Lead 1 part,
+bismuth 1 to 2 parts. 5. [Transcriber's Note: The original text reads
+'Spelter soldier'] Spelter's solder.--Equal parts copper and
+zinc. 6. Pewterers' soft solder.--Bismuth 2, lead 4, tin 3 parts.
+7. Another.--Bismuth 1, lead I, tin 2 parts. 8. Another pewter
+solder.--Tin 2 parts, lead 1 part. 9. Glaziers' solder.--Tin 3 parts,
+lead 1 part. 10. Solder for copper.--Copper 10 parts, zinc 9 parts.
+11. Yellow solder for brass or copper.--- Copper 32 lbs., zinc 29
+lbs., tin 1 lb. 12. Brass solder.--Copper 61.25 parts, zinc 38.75
+parts. 13. Brass solder, yellow and easily fusible.--Copper 45, zinc
+55 parts. 14. Brass solder, white.--Copper 57.41 parts, tin 14.60
+parts, zinc 27.99 parts. 15. Another solder for copper.--Tin 2 parts,
+lead 1 part. When the copper is thick heat it by a naked fire, if thin
+use a tinned copper tool. Use muriate or chloride of zinc as a flux.
+The same solder will do for iron, cast iron, or steel; if the pieces
+are thick, heat by a naked fire or immerse in the solder. 16. Black
+solder.--Copper 2, zinc 3, tin 2 parts. 17. Another.--Sheet brass 20
+lbs., tin 6 lbs., zinc 1 lb. 18. Cold brazing without fire or lamp.
+--Fluoric acid 1 oz., oxy muriatic acid 1 oz., mix in a lead bottle.
+Put a chalk mark each side where you want to braze. This mixture will
+keep about G months in one bottle. 19. Cold soldering without fire or
+lamp.--Bismuth 1/4 oz., quicksilver 1/4 oz., block tin filings 1 oz.,
+spirits salts 1 oz., all mixed together. 20. To solder iron to steel
+or either to brass.--Tin 3 parts, copper 39-1/2 parts, zinc 7-1/2
+parts. When applied in a molten state it will firmly unite metals
+first named to each other. 21. Plumbers' solder.--Bismuth 1, lead 5,
+tin 3 parts, is a first-class composition. 22. White solder for raised
+Britannia ware.--Tin 100 lbs., hardening 8 lbs., antimony 8 lbs.
+23. Hardening for Britannia.--(To be mixed separately from the other
+ingredients.) Copper 2 lbs., tin 1 lb. 21. Best soft solder for cast
+Britannia ware.--Tin 8 lbs., lead 5 lbs. 25. Bismuth solder.--Tin
+1, lead 3, bismuth 3 parts. 26. Solder for brass that will stand
+hammering.--Brass 78.26 parts, zinc 17.41 parts, silver 4.33 parts,
+add a little chloride of potassium to your borax for a flux. 27.
+Solder for steel joints.--Silver 19 parts, copper 1 part, brass 2
+parts, Melt all together. 28. Hard solder.--Copper 2 parts, zinc 1
+part. Melt together. 29. Solder for brass.--- Copper 3 parts, zinc
+1 part, with borax. 30. Solder for copper.--- Brass 6 parts, zinc 1
+part, tin 1 part, melt all together well and pour out to cool. 31.
+Solder for platina--Gold with borax. 32. Solder for iron.--The best
+solder for iron is good tough brass with a little borax.
+
+N. B.--In soldering, the surfaces to be joined are made perfectly
+clean and smooth, and then covered with sal. ammoniac, resin or other
+flux, the solder is then applied, being melted on and smoothed over by
+a tinned soldering iron.
+
+
+       *       *       *       *       *
+
+[Illustration: COOKERY RECIPES]
+
+COOKERY RECIPES
+
+
+ALE TO MULL.--Take a pint of good strong ale, and pour it into a
+saucepan with three cloves and a little nutmeg; sugar to your taste.
+Set it over the fire, and when it boils take it off to cool. Beat up
+the yolks of four eggs exceedingly well; mix them first with a little
+cold ale, then add them to the warm ale, and pour it in and out of the
+pan several times. Set it over a slow fire, beat it a little, take it
+off again; do this three times until it is hot, then serve it with dry
+toast.
+
+ALE, SPICED.--Is made hot, sweetened with sugar and spiced with grated
+nutmeg, and a hot toast is served in it. This is the wassail drink.
+
+BEEF TEA.--Cut a pound of fleshy beef in thin slices; simmer with
+a quart of water twenty minutes, after it has once boiled and been
+skimmed. Season if approved.
+
+BEEF TEA.--To one pound of lean beef add one and one-half tumblers
+of cold water; cut the beef in small pieces, cover, and let it boil
+slowly for ten minutes, and add a little salt after it is boiled.
+Excellent.
+
+BEEF TEA.--Cut lean, tender beef into small pieces, put them into a
+bottle, cork and set in a pot of cold water, then put on the stove and
+boil for one hour. Season to taste.
+
+BLACK CURRANT CORDIAL.--To every four quarts of black currants, picked
+from the stems and lightly bruised, add one gallon of the best whisky;
+let it remain four months, shaking the jar occasionally, then drain
+off the liquor and strain. Add three pounds of loaf sugar and a
+quarter of a pound of best cloves, slightly bruised; bottle well and
+seal.
+
+BOSTON CREAM (A SUMMER DRINK).--Make a syrup of four pounds of white
+sugar with four quarts of water; boil; when cold add four ounces of
+tartaric acid, one and a half ounces of essence of lemon, and the
+whites of six eggs beaten to a stiff froth; bottle. A wine-glass of
+the cream to a tumbler of water, with sufficient carbonate of soda to
+make it effervesce.
+
+CHAMPAGNE CUP.--One quart bottle of champagne, two bottles of
+soda-water, one liqueur-glass of brandy, two tablespoons of powdered
+sugar, a few thin strips of cucumber rind; make this just in time for
+use, and add a large piece of ice.
+
+CHOCOLATE.--Scrape Cadbury's chocolate fine, mix with a little cold
+water and the yolks of eggs well beaten; add this to equal parts of
+milk and water, and boil well, being careful that it does not burn.
+Sweeten to the taste, and serve hot.
+
+COFFEE.--Is a tonic and stimulating beverage, of a wholesome nature.
+Use the best. For eight cups use nearly eight cups of water; put in
+coffee as much as you like, boil a minute and take off, and throw in a
+cup of cold water to throw the grounds to the bottom; in five minutes
+it will be very clear.
+
+Or, beat one or two eggs, which mix with ground coffee to form a ball;
+nearly fill the pot with cold water, simmer gently for half an hour,
+having introduced the ball; _do not boil_, or you will destroy the
+aroma.
+
+COFFEE.--The following is a delicious dish either for summer breakfast
+or dessert: Make a strong infusion of Mocha coffee; put it in a
+porcelain bowl, sugar it properly and add to it an equal portion of
+boiled milk, or one-third the quantity of rich cream. Surround the
+bowl with pounded ice.
+
+CURRANT WINE.--One quart currant juice, three pounds of sugar,
+sufficient water to make a gallon.
+
+EGG GRUEL.--Boil eggs from one to three hours until hard enough to
+grate; then boil new milk and thicken with the egg, and add a little
+salt. Excellent in case of nausea.
+
+LEMON SYRUP.--Pare off the yellow rind of the lemon, slice the lemon
+and put a layer of lemon and a thick layer of sugar in a deep plate;
+cover close with a saucer, and set in a warm place. This is an
+excellent remedy for a cold.
+
+LEMONADE.--Take a quart of boiling water, and add to it five ounces
+of lump-sugar, the yellow rind of the lemon rubbed off with a bit of
+sugar, and the juice of three lemons. Stir all together and let it
+stand till cool. Two ounces of cream of tartar may be used instead of
+the lemons, water being poured upon it.
+
+RASPBERRY VINEGAR.--Fill a jar with red raspberries picked from the
+stalks. Pour in as much vinegar as it will hold. Let it stand ten
+days, then strain it through a sieve. Don't press the berries, just
+let the juice run through. To every pint add one pound loaf sugar.
+Boil it like other syrup; skim, and bottle when cold.
+
+SUMMER DRINK.--Boil together for five minutes two ounces of tartaric
+acid, two pounds white sugar, three lemons sliced, two quarts of
+water; when nearly cold add the whites of four eggs beaten to a froth,
+one tablespoonful of flour and half an ounce of wintergreen. Two
+tablespoonfuls in a glass of water make a pleasant drink; for those
+who like effervescence add as much soda as a ten-cent piece will hold,
+stirring it briskly before drinking.
+
+BLACKBERRY SYRUP.--To one pint of juice put one pound of white sugar,
+one-half ounce of powdered cinnamon, one-fourth ounce mace, and two
+teaspoons cloves; boil all together for a quarter of an hour, then
+strain the syrup, and add to each pint a glass of French brandy.
+
+TEA.--When the water in the teakettle begins to boil, have ready a tin
+tea-steeper; pour into the tea-steeper just a very little of the boiling
+water, and then put in tea, allowing one teaspoon of tea to each person.
+Pour over this boiling water until the steeper is a little more than
+half full; cover tightly and let it stand where it will keep hot, but
+not to boil. Let the tea infuse for ten or fifteen minutes, and then
+pour into the tea-urn, adding more boiling water, in the proportion of
+one cup of water for every teaspoon of dry tea which has been infused.
+Have boiling water in a water-pot, and weaken each cup of tea as
+desired. Do not use water for tea that has been boiled long. Spring
+water is best for tea, and filtered water next best.
+
+ICED TEA A LA RUSSE.--To each glass of tea add the juice of half a
+lemon, fill up the glass with pounded ice, and sweeten.
+
+GENERAL DIRECTIONS FOR MAKING BREAD.--In the composition of good
+bread, there are three important requisites: Good flour, good yeast,
+[and here let us recommend Gillett's Magic Yeast Cakes. They keep good
+for one year in any climate, and once used you will not do without it.
+All grocers keep it] and strength to knead it well. Flour should be
+white and dry, crumbling easily again after it is pressed in the hand.
+
+A very good method of ascertaining the quality of yeast will be to add
+a little flour to a very small quantity, setting it in a warm place.
+If in the course of ten or fifteen minutes it raises, it will do to
+use.
+
+When you make bread, first set the sponge with warm milk or water,
+keeping it in a warm place until quite light. Then mold this sponge,
+by adding flour, into one large loaf, kneading it well. Set this to
+rise again, and then when sufficiently light mold it into smaller
+loaves, let it rise again, then bake. Care should be taken not to get
+the dough too stiff with flour; it should be as soft as it can be to
+knead well. To make bread or biscuits a nice color, wet the dough
+over top with water just before putting it into the oven. Flour should
+always be sifted.
+
+BROWN BREAD, for those who can eat corn-meal: Two cups Indian meal
+to one cup flour; one-half teacup syrup, 2-1/2 cups milk; 1 teaspoon
+salt; 3 teaspoons of Gillett's baking powder. Steam an hour and a
+half. To be eaten hot. It goes very nicely with a corn-beef dinner.
+
+BROWN BREAD.--Stir together wheat meal and cold water (nothing else,
+not even salt) to the consistency of a thick batter. Bake in small
+circular pans, from three to three and a half inches in diameter,
+(ordinary tin pattypans do very well) in a quick, hot oven. It is
+quite essential that it be baked in this sized cake, as it is upon
+this that the raising depends. [In this article there are none of the
+injurious qualities of either fermented or superfine flour bread;
+and it is so palpably wholesome food, that it appeals at once to the
+common sense of all who are interested in the subject.]
+
+BROWN BREAD--Take part of the sponge that has been prepared for your
+white bread, warm water can be added, mix it with graham flour (not
+too stiff).
+
+BOSTON BROWN BREAD.--To make one loaf:--Rye meal unsifted, half a
+pint; Indian meal sifted, one pint; sour milk, one pint; molasses,
+half a gill. Add a teaspoonful of salt, one teaspoonful of soda
+dissolved in a little hot water; stir well, put in a greased pan, let
+it rise one hour, and steam four hours.
+
+BOSTON BROWN BREAD.--One and one-half cups of graham flour, two cups
+of corn meal, one-half cup of molasses, one pint of sweet milk, and
+one-half a teaspoon of soda; steam three hours.
+
+CORN BREAD.--One-half pint of buttermilk, one-half pint of sweet milk;
+sweeten the sour milk with one-half teaspoon of soda; beat two eggs,
+whites and yolks together; pour the milk into the eggs, then thicken
+with about nine tablespoons of sifted corn meal. Put the pan on the
+stove with a piece of lard the size of an egg; when melted pour it in
+the batter; this lard by stirring it will grease the pan to bake in;
+add a teaspoon of salt.
+
+EXCELLENT BREAD.--Four potatoes mashed fine, four teaspoons of salt,
+two quarts of lukewarm milk, one-half cake Gillett's magic yeast
+dissolved in one-half cup of warm water, flour enough to make a
+pliable dough; mold with hands well greased with lard; place in pans,
+and when sufficiently light, it is ready for baking.
+
+FRENCH BREAD.--With a quarter of a peck of fine flour mix the yolks of
+three and whites of two eggs, beaten and strained, a little salt,
+half a pint of good yeast that is not bitter, and as much milk, made a
+little warm, as will work into a thin light dough. Stir it about, but
+don't knead it. Have ready three quart wooden dishes, divide the dough
+among them, set to rise, then turn them out into the oven, which must
+be quick. Rasp when done.
+
+GRAHAM BREAD.--For one loaf, take two cups of white bread sponge, to
+which add two tablespoons of brown sugar, and graham flour to make a
+stiff batter; let it rise, after which add graham flour sufficient to
+knead, but not very stiff; then put it in the pan to rise and bake.
+
+ITALIAN BREAD.--Make a stiff dough, with two pounds of fine flour, six
+of white powdered sugar, three or four eggs, a lemon-peel grated, and
+two ounces of fresh butter. If the dough is not firm enough, add more
+flour and sugar. Then turn it out, and work it well with the hand, cut
+it into round long biscuits, and glaze them with white of egg.
+
+RICE AND WHEAT BREAD.--Simmer a pound of rice in two quarts of water
+till soft; when it is of a proper warmth, mix it well with four pounds
+of flour, and yeast, and salt as for other bread; of yeast about four
+large spoonfuls; knead it well; then set to rise before the fire. Some
+of the flour should be reserved to make up the loaves. If the rice
+should require more water, it must be added, as some rice swells more
+than others.
+
+SAGO BREAD.--Boil two lbs. of sago in three pints of water until
+reduced to a quart, then mix with it half a pint of yeast, and pour
+the mixture into fourteen lbs. of flour. Make into bread in the usual
+way.
+
+STEAMED BREAD.--Two cups corn meal; 1 cup graham flour; 1/2 cup N. O.
+molasses; salt and teaspoonful of soda. Mix soft with sour milk, or
+make with sweet milk and Gillett's baking powder. Put in tight mold in
+kettle of water; steam three hours or more. This is as nice as Boston
+brown bread.
+
+Use this receipt with flour instead of graham; add a cup of beef suet,
+and it makes a nice pudding in the winter. Eat with syrup or cream.
+
+BISCUITS.--Mix a quart of sweet milk with half a cup of melted butter;
+stir in a pinch of salt, two teaspoonfuls of baking powder and flour
+enough for a stiff batter. Have the oven at a brisk heat. Drop the
+batter, a spoonful in a place, on buttered pans. They will bake in
+fifteen minutes.
+
+CREAM BISCUITS.--Three heaping tablespoons of sour cream; put in a
+bowl or vessel containing a quart and fill two-thirds full of sweet
+milk, two teaspoons cream tartar, one teaspoon of soda, a little salt;
+pour the cream in the flour, mix soft and bake in a quick oven.
+
+FRENCH BISCUITS.--Two cups of butter, two cups of sugar, one egg (or
+the whites of two), half a cup of sour milk, half a teaspoon of soda;
+flour to roll; sprinkle with sugar.
+
+RYE BISCUITS.--Two cups of rye meal, one and a half cups flour,
+one-third cup molasses, one egg, a little salt, two cups sour milk,
+two even teaspoons saleratus.
+
+SODA BISCUITS.--To each quart of flour add one tablespoon of shortening,
+one-half teaspoon of salt, and three and a half heaping teaspoons of
+Gillett's baking powder; mix baking powder thoroughly through the flour,
+then add other ingredients. Do not knead, and bake quickly. To use cream
+tartar and soda, take the same proportions without the baking powder,
+using instead two heaping teaspoons cream tartar and one of soda. If
+good they will bake in five minutes.
+
+TEA BISCUITS.--One cup of hot water, two of milk, three tablespoons of
+yeast; mix thoroughly; after it is risen, take two-thirds of a cup of
+butter and a little sugar and mold it; then let it rise, and mold it
+into small cakes.
+
+BANNOCKS.--One pint corn meal, pour on it boiling water to thoroughly
+wet it. Let it stand a few minutes; add salt and one egg and a little
+sweet cream, or a tablespoon melted butter. Make into balls and fry in
+hot lard.
+
+BREAKFAST CAKES.--One cup milk, one pint flour, three eggs, piece
+butter size of an egg, two teaspoons cream tartar, one teaspoon soda,
+one tablespoon butter.
+
+BUCKWHEAT CAKES.--One quart buckwheat flour, four tablespoons
+yeast, one tablespoon salt, one handful Indian meal, two tablespoons
+molasses, not syrup. Warm water enough to make a thin batter; beat
+very well and set in a warm place. If the batter is the least sour in
+the morning, add a little soda.
+
+QUICK BUCKWHEAT CAKES.--One quart of buckwheat flour, one-half a
+teacup of corn meal or wheat flour, a little salt, and two tablespoons
+of syrup. Wet these with cold or warm water to a thin batter, and add,
+lastly, four good-tablespoons of Gillett's baking powder.
+
+SPANISH BUNS.--Five eggs well beaten; cut up in a cup of warm new
+milk half a pound of good butter, one pound of sifted flour, and a
+wineglassful of good yeast; stir these well together; set it to rise
+for an hour, in rather a warm place; when risen, sift in half a pound
+of white sugar, and half a grated nutmeg; add one wineglass of wine
+and brandy, mixed, one wineglass of rose-water, and one cupful of
+currants, which have been cleaned thoroughly. Mix these well, pour it
+into pans, and set it to rise again for half an hour. Then bake one
+hour. Icing is a great improvement to their appearance.
+
+BATH BUNS.--- Take 1 lb. of flour, put it in a dish, and make a hole
+in the middle, and pour in a dessert spoonful of good yeast; pour upon
+the yeast half a cupful of warm milk, mix in one-third of the flour,
+and let it rise an hour. When it has risen, put in 6 ozs. of cold
+butter, 4 eggs, and a few caraway seeds; mix all together with the
+rest of the flour. Put it in a warm place to rise. Flatten it with the
+hand on a pasteboard. Sift 6 ozs. of loaf sugar, half the size of a
+pea; sprinkle the particles over the dough; roll together to mix the
+sugar; let it rise in a warm place about 20 minutes. Make into buns,
+and lay on buttered tins; put sugar and 9 or 10 comfits on the tops,
+sprinkle them with water; bake in a pretty hot oven.
+
+GRAHAM GEMS.--One quart of sweet milk, one cup syrup, one teaspoon
+soda, two teaspoons cream tartar, little salt; mix cream tartar in
+graham flour, soda in milk, and make it as stiff with the flour as
+will make it drop easily from the spoon into muffin rings.
+
+BROWN GRIDDLE CAKES.--Take stale bread, soak in water till soft, drain
+off water through colander, beat up fine with fork, to one quart of
+the crumb batter, add one quart each milk and flour, and four eggs
+well beaten. Mix, bake in a griddle.
+
+WHEAT GEMS.--One pint milk, two eggs, flour enough to make a batter
+not very stiff, two large spoons melted butter, yeast to raise them, a
+little soda and salt. Bake in gem irons.
+
+JOHNNIE CAKE.--- One pint of corn meal, one teacup of flour, two eggs,
+one pint of sweet milk, one tablespoon of molasses, one tablespoon of
+melted butter, a little salt, one teaspoon of soda, one teaspoon of
+cream of tartar; bake in square tins.
+
+MUSH.--Indian or oatmeal mush is best made in the following manner:
+Put fresh water in a kettle over the fire to boil, and put in some
+salt; when the water boils, stir in handful by handful corn or oatmeal
+until thick enough for use. In order to have excellent mush, the meal
+should be allowed to cook well, and long as possible while thin, and
+before the final handful is added.
+
+FRIED MUSH.--When desired to be fried for breakfast, turn into an
+earthen dish and set away to cool. Then cut in slices when you wish to
+fry; dip each piece in beaten eggs and fry on a hot griddle.
+
+MUFFINS.--One tablespoonful of butter, two tablespoons sugar, two
+eggs--stir altogether; add one cup of sweet milk, three teaspoons of
+baking powder, flour to make a stiff batter. Bake twenty minutes in a
+quick oven.
+
+ENGLISH PANCAKES.--Make a batter of two teacups of flour, four eggs, and
+one quart of milk. Add, as a great improvement, one tablespoonful of
+brandy with a little nutmeg scraped in. Make the [Transcriber's Note:
+The original text reads 'sixe'] size of frying pan. Sprinkle a little
+granulated sugar over the pancake, roll it up, and send to the table
+hot.
+
+POP OVERS.--Three cups of milk and three cups flour, three eggs, a
+little salt, one tablespoon melted butter put in the last thing; two
+tablespoons to a puff.
+
+ROLLS.--To the quantity of light bread-dough that you would take for
+twelve persons, add the white of one egg well beaten, two tablespoons
+of white sugar, and two tablespoons of butter; work these thoroughly
+together; roll out about half an inch thick; cut the size desired, and
+spread one with melted butter and lay another upon the top of it. Bake
+delicately when they have risen.
+
+FRENCH ROLLS.--One quart flour, add two eggs, one half-pint milk,
+tablespoon of yeast, kneed it well; let rise till morning. Work in one
+ounce of butter, and mold in small rolls. Bake immediately.
+
+RUSKS.--Milk enough with one-half cup of yeast to make a pint; make
+a sponge and rise, then add one and a half cups of white sugar, three
+eggs, one-half cup of butter; spice to your taste; mold, then put in
+pan to rise. When baked, cover the tops with sugar dissolved in milk.
+
+WAFFLES.--One quart of sweet or sour milk, four eggs, two-thirds of
+a cup of butter, half a teaspoonful of salt, three teaspoonfuls of
+baking-powder; flour enough to make a nice batter. If you use
+sour milk leave out the baking-powder, and use two teaspoons soda.
+Splendid.
+
+YEAST.--In reference to yeast, we advise the use of Magic Yeast Cakes;
+it keeps good a year, and works quicker and better than other yeasts.
+
+SUGGESTIONS IN MAKING CAKE.--It is very desirable that the materials
+be of the finest quality. Sweet, fresh butter, eggs, and good flour
+are the first essentials. The process of putting together is also
+quite an important feature, and where other methods are not given in
+this work by contributors, it would be well for the young housekeeper
+to observe the following directions:
+
+Never allow the butter to oil, but soften it by putting in a
+moderately warm place before you commence other preparations for your
+cake; then put it into an earthen dish--tin, if not new, will discolor
+your cake as you stir it--and add your sugar; beat the butter and
+sugar to a cream, add the yolks of the eggs, then the milk, and lastly
+the beaten whites of the eggs and flour. Spices and liquors may be
+added after the yolks of the eggs are put in, and fruit should be put
+in with the flour.
+
+The oven should be pretty hot for small cakes, and moderate for
+larger. To ascertain if a large cake is sufficiently baked, pierce it
+with a broom-straw through the center; if done, the straw will come
+out free from dough; if not done, dough will adhere to the straw. Take
+it out of the tin about fifteen minutes after it is taken from the
+oven (not sooner), and do not turn it over on the top to cool.
+
+FROSTING.--One pint granulated sugar, moisten thoroughly with water
+sufficient to dissolve it when heated; let it boil until it threads
+from the spoon, stirring often; while the sugar is boiling, beat the
+whites of two eggs till they are firm; then when thoroughly beaten,
+turn them into a deep dish, and when the sugar is boiled, turn it
+over the whites, beating all rapidly together until of the right
+consistency to spread over the cake. Flavor with lemon, if preferred.
+This is sufficient for two loaves.
+
+FROSTING, FOR CAKE.--One cup frosting-sugar, two tablespoons of water
+boiled together; take it off the stove, and stir in the white of one
+egg beaten to a stiff froth; stir all together well, then frost your
+cake with it, and you will never want a nicer frosting than this.
+
+CHOCOLATE FROSTING.--Whites of two eggs, one and one-half cups of fine
+sugar, six great spoons of grated chocolate, two teaspoons of vanilla;
+spread rather thickly between layers and on top of cake. Best when
+freshly made. It should be made like any frosting.
+
+ICING.--The following rules should be observed where boiled icing is
+not used:
+
+Put the whites of your eggs in a shallow earthern dish, and allow at
+least a quarter of a pound or sixteen tablespoons of the finest white
+sugar for each egg. Take part of the sugar at first and sprinkle over
+the eggs; beat them for about half an hour, stirring in gradually
+the rest of the sugar; then add the flavor. If you use the juice of
+a lemon, allow more sugar. Tartaric and lemon-juice whitens icing. It
+may be shaded a pretty pink with strawberry-juice or cranberry syrup,
+or colored yellow by putting the juice and rind of a lemon in a thick
+muslin bag, and squeezing it hard into the egg and sugar.
+
+If cake is well dredged with flour after baking, and then carefully
+wiped before the icing is put on, it will not run, and can be spread
+more smoothly. Put frosting on to the cake in large spoonfuls,
+commencing over the center; then spread it over the cake, using a
+large knife, dipping it occasionally in cold water. Dry the frosting
+on the cake in a cool, dry place.
+
+ICE-CREAM ICING, FOR WHITE CAKE.--Two cups pulverized white sugar,
+boiled to a thick syrup; add three teaspoons vanilla; when cold, add
+the whites of two eggs well beaten, and flavored with two teaspoons of
+citric acid.
+
+ICING, FOR CAKES.--Take ten whites of eggs whipped to a stiff froth,
+with twenty large spoonfuls of orange-flower water. This is to be laid
+smoothly on the cakes after they are baked. Then return them to the
+oven for fifteen minutes to harden the icing.
+
+ICING.--One pound pulverized sugar, pour over one tablespoon cold
+water, beat whites of three eggs a little, not to a stiff froth;
+add to the sugar and water, put in a deep bowl, place in a vessel
+of boiling water, and heat. It will become thin and clear, afterward
+begin to thicken. When it becomes quite thick, remove from the fire
+and stir while it becomes cool till thick enough to spread with a
+knife. This will frost several ordinary-sized cakes.
+
+ALMOND CAKE.--Take ten eggs, beaten separately, the yolks from the
+whites; beat the yolks with half a pound of white sugar; blanch a
+quarter of a pound of almonds by pouring hot water on them, and remove
+the skins; pound them in a mortar smooth; add three drops of oil of
+bitter almonds; and rose-water to prevent the oiling of the almonds.
+Stir this also into the eggs. Half a pound of sifted flour stirred
+very slowly into the eggs; lastly, stir in the whites, which must
+have been whipped to a stiff froth. Pour this into the pans, and bake
+immediately three-quarters of an hour.
+
+COCOANUT CAKE.--Whip the whites of ten eggs, grate two nice cocoanuts,
+and add them; sift one pound of white sugar into half a pound of
+sifted flour; stir this well; add a little rose-water to flavor; pour
+into pans, and bake three-fourths of an hour.
+
+COCOANUT DROPS.--One pound each grated cocoanut and sugar; four well
+beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and
+bake.
+
+COCOANUT JUMBLES.--Take one cup butter, two cups sugar, three eggs
+well whipped, one grated cocoanut, stirred in lightly with the flour,
+which must be sufficient to stiffen to the required consistency. Bake
+one to know when enough flour is added.
+
+COFFEE CAKE.--Take three eggs, two cups brown sugar, one cup strong
+coffee, quarter of cup of butter, three cups flour, one teaspoonful
+cream tartar, half teaspoonful each soda and ground cinnamon and
+cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter
+and sugar to a cream, then add eggs beaten, coffee, flour sifted,
+and cream tartar, well mixed with it. Spices and raisins, then soda
+dissolved in sufficient warm water to absorb it. Thoroughly mix, and
+bake in round tins.
+
+COOKIES.--Two cups bright brown sugar, one cup butter, half cup sweet
+milk, two eggs, one teaspoonful soda, flour enough to roll out.
+
+COMPOSITION CAKE.--Five eggs, three cups sugar, two cups butter, five
+cups flour, one wine-glass brandy, one nutmeg grated, half pound each
+raisins and currants, three teaspoonfuls Gillett's baking powder.
+
+CORN STARCH CAKE.--Two cups pulverized sugar, one cup butter, cup corn
+starch, two cups sifted flour, seven eggs (whites beaten very light),
+one teaspoon soda, two teaspoons cream tartar (or two teaspoons
+caking powder instead of soda and cream tartar), flavor with lemon.
+In putting this together, beat butter and sugar to a light cream,
+dissolve corn starch in a cup of sweet milk, leaving enough of the
+milk to dissolve the soda if it is used, put cream of tartar or baking
+powder in the flour, beat the whites of the eggs separate when the
+butter and sugar are ready, put all the ingredients together first,
+leaving the eggs and flour to the last.
+
+CREAM CAKE.--Half pint cream, one tablespoon butter rubbed into one
+tablespoon flour. Put the cream on the fire. When it boils stir in the
+butter and flour mixed, add half a tea cup sugar, two eggs very light,
+flavor with vanilla. Spread between cakes, and frost or sugar top of
+cake to please fancy.
+
+CINNAMON CAKE.--Take two cups of brown sugar, one cup of butter,
+three-quarters cup of milk, half cup of vinegar, four eggs, large
+tablespoon of cinnamon, four cups of flour, one teaspoon of soda,
+two teaspoons cream tartar, mix all but vinegar and soda, then add
+vinegar, then soda, bake in large tin or patty pans.
+
+CURRANT CAKE.--Take two pounds of flour, half a pound of butter rubbed
+in the flour, half a pound of moist sugar, a few caraway seeds, three or
+four tablespoonfuls of yeast, and a pint of milk made a little warm. Mix
+all together, and let it stand an hour or two at the fire to rise; then
+beat it up with three eggs and a half pound of currants. Put it into a
+tin, and bake two hours in a moderate oven.
+
+CUP CAKE.--Cream half a cup of butter, and four cups of sugar by
+beating; stir in five well-beaten eggs; dissolve one teaspoonful of
+soda in a cup of good milk or cream, and six cups of sifted flour;
+stir all well together, and bake in tins.
+
+DELICATE CAKE.--Mix two cups of sugar, four of flour, half cup butter,
+half cup sweet milk, the whites of seven eggs, two teaspoons cream
+tartar, one teaspoon soda, rub the cream tartar in the flour and other
+ingredients, and flavor to suit the taste.
+
+DELICIOUS SWISS CAKE.--Beat the yolks of five eggs and one pound of
+sifted loaf sugar well together; then sift in one pound of best flour,
+and a large spoonful of anise seed; beat these together for twenty
+minutes; then whip to a stiff froth the five whites, and add them;
+beat all well; then roll out the paste an inch thick, and cut them
+with a molded cutter rather small; set them aside till the next
+morning to bake. Rub the tins on which they are baked with yellow wax;
+it is necessary to warm the tins to receive the wax; then let them
+become cool, wipe them, and lay on the cakes. Bake a light brown.
+
+DOUGHNUTS.--One and a half cup of sugar; half cup sour milk, two
+teaspoons soda, little nutmeg, four eggs, flour enough to roll out.
+
+DROP CAKE.--- To one pint cream, three eggs, one pinch of salt,
+thicken with rye till a spoon will stand upright in it, then drop on a
+well buttered iron pan which must be hot in the oven.
+
+DROP COOKIES.--Whites of two eggs, one large cup of milk, one cup of
+sugar, one-half cup of butter, two teaspoonfuls baking-powder, flavor
+with vanilla, rose, or nutmeg; flour enough for thick batter, beat
+thoroughly, drop in buttered pans, dust granulated sugar on top, and
+bake with dispatch.
+
+FRUIT CAKE.--Take one pint each of sour milk and sugar, two eggs, half
+pint melted butter, two teaspoons even full of soda, dissolve in milk
+flour enough to roll out into shape, and fry in hot lard.
+
+FRIED CAKES.--Three eggs, one cup of sugar, one pint of new milk,
+salt, nutmeg, and flour enough to permit the spoon to stand upright in
+the mixture; add two teaspoonfuls of Gillett's baking powder and beat
+until very light. Drop by the dessert-spoonful into boiling lard.
+These will not absorb a bit of fat, and are the least pernicious of
+the doughnut family.
+
+FRUIT CAKE.--Take four pounds of brown sugar, four pounds of good
+butter, beaten to cream; put four pounds of sifted flour into a pan;
+whip thirty-two eggs to a fine froth, and add to the creamed butter
+and sugar; then take six pounds of cleaned currants, four pounds
+of stoned raisins, two pounds of cut citron, one pound of blanched
+almonds, crushed, but not pounded, to a paste--a large cup of
+molasses, two large spoonfuls of ground ginger, half an ounce of
+pounded mace, half an ounce of grated nutmeg, half an ounce of pounded
+and sifted cloves, and one of cinnamon. Mix these well together, then
+add four large wineglasses of good French brandy, and lastly, stir
+in the flour; beat this well, put it all into a stone jar, cover very
+closely, for twelve hours; then make into six loaves, and bake in
+iron pans. These cakes will keep a year, if attention is paid to their
+being put in a tin case, and covered lightly in an airy place. They
+improve by keeping.
+
+GINGER DROP CAKE.--Cup each sugar, molasses, lard and boiling water,
+one teaspoon soda, half teaspoon cream tartar, stir in flour until it
+is as thick as cake, add sugar and salt.
+
+GINGER SNAPS.--Take one cup each of sugar, molasses, butter, half cup
+sour milk, two teaspoons cream tartar, one teaspoon soda, flour enough
+to roll out, cut into size desired and bake.
+
+GINGER SNAPS.--Two cups of New Orleans molasses, one cup of sugar,
+one of butter, one teaspoonful of soda, one of cloves, one of black
+pepper, and two tablespoons of ginger. These will keep good a month if
+you wish to keep them.
+
+GRAHAM CAKES.--Half a cup of butter, one-half cup sugar, one egg,
+one teacup sour milk, one-half teaspoon soda. Make a stiff batter by
+adding graham flour.
+
+GOOD GRAHAM CAKES.--Two cups sweet milk, one cup sweet cream, the
+white of one egg beaten to froth, half a spoonful of salt, dessert
+spoonful baking powder, stir in stiffened graham flour until quite
+thick, bake in muffin-rings or gem-tins, until well browned on top.
+
+INDIAN BREAKFAST PATTIES.--To one pint of Indian meal add one egg, and
+a little salt, pour boiling water upon it, and fry brown immediately
+in pork fat. Cut open and put butter between, and send to the table
+hot.
+
+JUMBLES.--Stir together till of a light brown color, one pound sugar,
+one-half pound butter, then add eight eggs beaten to a froth, add
+flour enough to make them stiff enough to roll out, flavor with lemon,
+cut in rings half an inch thick, bake in quick oven.
+
+KISSES.--Beat the whites of four eggs to a froth, stir into them half
+pound powdered white sugar; flavor with lemon, continue to beat it
+until it will be in a heap; lay the mixture on letter-paper, in the
+size and shape of half an egg, an inch apart, then lay the paper on
+hard wood and place in the oven without closing it, when they begin to
+look yellowish take them out and let them cool three or four minutes,
+then slip a thin knife carefully under and turn them into your left
+hand, take another and join the two by the sides next the paper, then
+lay them in a dish handling them gently. They may be batted a little
+harder, the soft inside taken out and jelly substituted.
+
+LIGHT FRUIT CAKE.--Take one cup butter, two cups sugar, four of flour,
+four eggs, one teaspoon cream tartar, half teaspoon soda, one cup
+sweet milk, one pound currants, half pound citron.
+
+MARBLE CAKE, LIGHT PART.--One and a half cups white sugar, half cup
+butter, half cup sweet milk, one teaspoon cream tartar, half teaspoon
+soda, whites of four eggs, two and half cups flour.
+
+DARK PART.--One cup brown sugar, half cup each molasses, butter and
+sour milk, one teaspoon cream tartar, one teaspoon soda, two and a
+half cups flour, yolks four eggs, half teaspoon cloves, allspice and
+cinnamon.
+
+MOLASSES COOKIES.--Three cups New Orleans molasses, one cup butter,
+one-half cup lard, one heaped teaspoon soda, one tablespoon ginger,
+one cup hot water. Roll thick. Better after standing.
+
+MUFFINS.--Take two cups flour, one cup milk, half cup sugar, four
+eggs, one-half teaspoon each of soda and cream tartar, one tablespoon
+butter. Bake in rings.
+
+GRAHAM MUFFINS.--Mix one pint sweet milk, sift your flour, then take
+half pound each Graham and wheat flour, five or six spoonfuls melted
+butter, two half spoons baking powder. Bake in rings in very quick
+oven.
+
+NUT CAKE.--Mix each two tablespoons of butter and sugar, two eggs, one
+cup milk, three cups flour, one teaspoon cream tartar, half teaspoon
+soda, pint of nuts or almonds. Nuts may be sliced or not as suits
+taste.
+
+OAT CAKES.--Mix fine and coarse oatmeal in equal proportions; add
+sugar, caraway-seeds, a dust of salt to three pounds of meal, a
+heaping teaspoonful of carbonate of soda; mix all thoroughly together,
+then add enough boiling water to make the whole a stiff paste; roll
+out this paste quite thin, and sprinkle meal on a griddle. Lay the
+cakes on to bake, or toast them quite dry in a Dutch oven in front of
+the fire; they should not scorch, but gradually dry through.
+
+ORANGE CAKE, THE MOST DELICATE AND DELICIOUS CAKE THERE IS.--Grated
+rind of one orange; two cups sugar; whites of four eggs and yolks
+of five; one cup sweet milk; one cup butter; two large teaspoonfuls
+baking powder, to be sifted through with the flour; bake quick in
+jelly tins. Filling: Take white of the one egg that was left; beat
+to a froth, add a little sugar and the juice of the orange, beat
+together, and spread between the layers. If oranges are not to be had,
+lemons will do instead.
+
+PLAIN FRUIT CAKE.--One pound each butter beaten to a cream, sifted
+sugar, sifted flour, twelve eggs, whites and yolks, beaten separately.
+Two pounds currants, three pounds of stoned raisins chopped, one
+nutmeg, a little cinnamon and other spices, half pint wine and brandy
+mixed, one pound citron cut in slices and stuck in the batter after
+it is in the tin. Bake slowly two to three hours. PLAIN CAKE.--Flour,
+three-quarters of a pound; sugar, the same quantity; butter, four
+ounces; one egg and two tablespoonfuls of milk. Mix all together and
+bake.
+
+PUFFS.--Two eggs beaten very light; one cup of milk, one cup of flour,
+and a pinch of salt. The gems should be heated while making the puffs,
+
+
+which are then placed in a quick oven.
+
+PLUM CAKE.--Six eggs well beaten, one pound of sugar, the same
+of flour, butter and currants, four ounces of candied peel, two
+tablespoonfuls of mixed spice. When it is all mixed, add one
+teaspoonful of carbonate of soda, and one of tartaric acid. Beat it
+all up quickly and bake directly.
+
+POUND CAKE.--Take four and a half cups flour, 3 cups each butter and
+sugar. Ten eggs, yolks and whites beaten separately. Mix.
+
+PORK CAKE.--Take one pound salt pork chopped fine, boil a few minutes
+in half pint water, one cup molasses, two cups sugar, three eggs, two
+teaspoons soda, cinnamon, cloves, nutmeg to taste, one pound raisins
+chopped fine, flour to make a stiff batter.
+
+RICH SHORTBREAD.--Two pounds of flour, one pound butter, and quarter
+pound each of the following ingredients:--Candied orange and lemon
+peel, sifted loaf sugar, blanched sweet almonds and caraway comfits.
+Cut the peel and almonds into thin slices, and mix them with one pound
+and a half of flour and the sugar. Melt the butter, and when cool,
+pour it into the flour, mixing it quickly with a spoon. Then with the
+hands mix it, working in the remainder of the flour; give it one roll
+out till it is an inch thick, cut it into the size you wish, and pinch
+round the edges. Prick the top with a fork, and stick in some caraway
+comfits; put it on white paper, and bake on tins in a slow oven.
+
+SEED CAKE.--Take half a pound of butter and three-fourths of a pound
+of sugar, creamed; three eggs, beaten lightly, and two tablespoonfuls
+of picked and bruised caraway seed; dissolve half a teaspoonful of
+soda in a cup of new milk; mix these well together until they are
+about the consistency of cream; then sift in two pounds of flour, mix
+well with a knife, and roll them out into thin cakes, about an inch in
+thickness. Bake in a quick oven.
+
+SPONGE CAKE.--Take sixteen eggs; separate the whites from the yolks;
+beat them very lightly; sift into the yolks one pound of flour, adding
+a few drops of essence of almond or lemon, to flavor with; then add
+one pound and a quarter of pulverized loaf sugar; beat this well with
+a knife; then add the whites whipped to a stiff froth. Have ready the
+pans, and bake.
+
+SPONGE CAKE, WHITE.--One and one-third coffee cups of sugar; one
+coffee cup flour; whites of ten eggs; beat eggs and sugar as if for
+frosting; add flour by degrees and bake.
+
+SNOW CAKE.--Take one pound arrow-root, half pound white sugar, half
+pound butter, the whites of six eggs, flavor with lemon, beat the
+butter to a cream, stir in the sugar and arrow-root, whisk the whites
+of the eggs to a stiff froth, beat for twenty minutes. Bake one hour.
+
+WASHINGTON CAKE.--One cup of sugar; 1/2 cup of butter; 1/2 cup sweet
+milk; 2 eggs; 2 cups flour; 2 teaspoons baking powder. Bake in layers
+as jelly cake. Jelly part: One pint of grated apples; 1 egg; 1 cup
+of sugar; grated rind and juice of one lemon; put in a vessel of some
+kind, and boil; put it on the cakes hot.
+
+WAFFLES.--Take one quart milk, two eggs; beat the whites and yolks
+separately; four tablespoons melted butter, two teaspoons Gillett's
+baking powder, flour to make a stiff batter. Bake in waffle irons.
+
+ALPINE SNOW.--Wash cup of rice, cook till tender in a covered dish to
+keep it white, when nearly done add cup rich milk, salt to taste, stir
+in the beaten yolks of two eggs, allow it to simmer for a moment, then
+place in a dish, beat the whites in two tablespoons fine sugar. Put
+the rice in little heaps upon the tin, intermingling with pieces of
+red jelly, eat with fine sugar and cream.
+
+APPLE CHARLOTTE.--Take two pounds of apples, pare and core and slice
+them into a pan and add one pound loaf sugar, juice of three lemons
+and the grated rind of one, let these boil until they become a thick
+mass. Turn into a mould and serve it cold with thick custard or cream.
+
+APPLE CREAM.--One cup thick cream, one cup sugar, beat till very
+smooth; then beat the whites of two eggs and add; stew apples in water
+till soft; take them from the water with a fork; steam them if you
+prefer. Pour the cream over the apples when cold.
+
+APPLE CUSTARD.--Pare tart apples, core them, put them into a deep dish
+with a small piece of butter, and one teaspoon of sugar and a little
+nutmeg, in the opening of each apple, pour in water enough to cook
+them, when soft cool them and pour over an unbaked custard so as to
+cover them and bake until the custard is done.
+
+APPLE FANCY.--Pare and core apples, stew with sugar and lemon peels,
+beat four eggs to a froth, add a cupful of grated bread crumbs, a
+little sugar and nutmeg, lay the apples in the bottom of a dish and
+cover with the bread crumbs, laying a few pieces of butter over the
+top, bake in a quick oven, when done turn out upside down on a flat
+dish, scatter fine sugar over the top of apples, boil potatoes and
+beat fine with cream, large piece butter and salt, drop on tin, make
+smooth on top, score with knife, lay a thin slice of butter on top,
+then put in oven till brown.
+
+APPLE FRITTERS.--One pint milk, three eggs, salt to taste, as much
+flour as will make a batter, beat yolks and whites of eggs separately,
+add yolks to milk, stir in the whites when mixing the batter, have
+tender apples, pare, core, and cut in large thin slices, around the
+apple, to be fried in hot lard, ladle batter into spider, lay slice of
+apple in centre of each quantity of batter, fry light brown.
+
+APPLE SNOW BALLS.--Pare six apples, cut them into quarters, remove the
+cores, reconstruct the position of the apples, introduce into the
+cavities one clove and a slice of lemon peel, have six small pudding
+cloths at hand and cover the apples severally in an upright position
+with rice, tying them up tight, then place them in a large saucepan of
+scalding water and boil one hour, on taking them up open the top and add
+a little grated nutmeg with butter and sugar.
+
+ARROW-ROOT BLANC-MANGE.--Put two tablespoonfuls of arrow-root to a
+quart of milk, and a pinch of salt. Scald the milk, sweeten it, and
+stir in the arrow-root, which must first be wet up with some of the
+milk. Boil up once. Orange-water, rose-water or lemon-peel may be used
+to flavor it. Pour into molds to cool.
+
+ARROW-ROOT CUSTARD.--Arrow-root, one tablespoonful; milk, 1 pint;
+sugar, 1 tablespoonful, and 1 egg. Mix the arrow-root with a little of
+the milk, cold; when the milk boils, stir in the arrow-root, egg and
+sugar, previously well beaten together. Let it scald, and pour into
+cups to cool. To flavor it, boil a little ground cinnamon in the milk.
+
+ARROW-ROOT JELLY.--To a dessert-spoonful of the powder, add as much
+cold water as will make it into a paste, then pour on half a pint of
+boiling water, stir briskly and boil it a few minutes, when it will
+become a clear smooth jelly; a little sugar and sherry wine may
+be added for debilitated adults; but for infants, a drop or two of
+essence of caraway seeds or cinnamon is preferable, wine being very
+liable to become acid in the stomachs of infants, and to disorder
+the bowels. Fresh milk, either alone or diluted with water, may be
+substituted for the water.
+
+BAKED APPLES.--Take a dozen tart apples, pare and core them, place
+sugar and small lump of butter in centre of each, put them in a pan
+with half pint of water, bake until tender, basting occasionally with
+syrup while baking, when done, serve with cream.
+
+CHOCOLATE CREAM CUSTARD.--Scrape quarter pound chocolate, pour on it
+one teacup boiling water, and stand it by fire until dissolved, beat
+eight eggs light, omitting the whites of two, and stir them by
+degrees into a quart of milk alternately with the chocolate and three
+tablespoons of white sugar, put the mixture into cups and bake 10
+minutes.
+
+CHARLOTTE RUSSE.--Whip one quart rich cream to a stiff froth, and
+drain well on a nice sieve. To one scant pint of milk add six eggs
+beaten very light; make very sweet; flavor high with vanilla. Cook
+over hot water till it is a thick custard. Soak one full ounce Coxe's
+gelatine in a very little water, and warm over hot water. When the
+custard is very cold, beat in lightly the gelatine and the whipped
+cream. Line the bottom of your mold with buttered paper, and the sides
+with sponge cake or ladyfingers fastened together with the white of an
+egg. Fill with the cream, put in a cold place or in summer on ice.
+To turn out dip the mold for a moment in hot water. In draining the
+whipped cream, all that drips through can be re-whipped.
+
+COCOA SNOW.--Grate the white part of a cocoanut and mix it with white
+sugar, serve with whipped cream, or not, as desired.
+
+CREAM AND SNOW.--Make a rich boiled custard, and put it in the bottom
+of a dish; take the whites of eight eggs, beat with rose-water, and a
+spoonful of fine sugar, till it be a strong froth; put some milk and
+water into a stew-pan; when it boils take the froth off the eggs, and
+lay it on the milk and water; boil up once; take off carefully and lay
+it on the custard.
+
+BAKED CUSTARDS.--Boil a pint of cream with some mace and cinnamon; and
+when it is cold, take four yolks and two whites of eggs, a little rose
+and orange-flower water, sack, nutmeg, and sugar to your palate. Mix
+them well, and bake it in cups.
+
+Or, pour into a deep dish, with or without lining or rim of paste;
+grate nutmeg and lemon peel over the top, and bake in a slow oven
+about thirty minutes.
+
+GOOSEBERRY CREAM.--Boil them in milk till soft; beat them, and strain
+the pulp through a coarse sieve. Sweeten cream with sugar to your
+taste; mix with the pulp; when cold, place in glasses for use.
+
+IMPERIAL CREAM.--Boil a quart of cream with the thin rind of a lemon;
+stir till nearly cold; have ready in a dish to serve in, the juice of
+three lemons strained with as much sugar as will sweeten the cream;
+pour it into the dish from a large tea-pot, holding it high, and
+moving it about to mix with the juice. It should be made from 6 to 12
+hours before it is served.
+
+JUMBALLS.--Flour, 1 lb.; sugar, 1 lb.; make into a light paste with
+whites of eggs beaten fine; add 1/2 pint of cream; 1/2 lb. of
+butter, melted; and 1 lb. of blanched almonds, well beaten; knead all
+together, with a little rose-water; cut into any form; bake in a slow
+oven. A little butter may be melted with a spoonful of white wine and
+throw fine sugar over the dish.
+
+LEMON PUFFS.--Beat and sift 1 pound of refined sugar; put into a bowl
+with the juice of two lemons, and mix them together; beat the white of
+an egg to a high froth; put it into the bowl; put in 3 eggs with two
+rinds of lemon grated; mix it well up, and throw sugar on the
+buttered papers; drop on the puffs in small drops, and bake them in a
+moderately heated oven.
+
+LEMON TARTS.--Pare the rinds of four lemons, and boil tender in two
+waters, and beat fine. Add to it 4 ounces of blanched almonds, cut
+thin, 4 ozs. of lump sugar, the juice of the lemons, and a little
+grated peel. Simmer to a syrup. When cold, turn into a shallow tin
+tart dish, lined with a rich thin puff paste, and lay bars of the same
+over, and bake carefully.
+
+MACAROONS.--Blanch 4 ozs. of almonds, and pound with 4 spoonfuls of
+orange-flower water; whisk the whites of four eggs to a froth, then
+mix it, and 1 lb. of sugar, sifted with the almonds to a paste; and
+laying a sheet of wafer-paper on a tin, put it on in different little
+cakes, the shape of macaroons.
+
+OATMEAL CUSTARD.--Take two teaspoons of the finest Scotch oatmeal,
+beat it up into a sufficiency of cold water in a basin to allow it to
+run freely. Add to it the yoke of a fresh egg, well worked up; have
+a pint of scalding new milk on the fire, and pour the oatmeal mixture
+into it, stirring it round with a spoon so as to incorporate the
+whole. Add sugar to your taste, and throw in a glass of sherry to the
+mixture, with a little grated nutmeg. Pour it into a basin, and take
+it warm in bed. It will be found very grateful and soothing in cases
+of colds or chills. Some, persons scald a little cinnamon in the milk
+they use for the occasion.
+
+ORANGE CRUMPETS.--Cream, 1 pint; new milk, 1 pint; warm it, and put in
+it a little rennet or citric acid; when broken, stir it gently; lay
+it on a cloth to drain all night, and then take the rinds of three
+oranges, boiled, as for preserving, in three different waters; pound
+them very fine, and mix them with the curd, and eight eggs in a
+mortar, a little nutmeg, the juice of a lemon or orange, and sugar to
+your taste; bake them in buttered tin pans. When baked put a little
+wine and sugar over them.
+
+ORANGE CUSTARDS.--Boil the rind of half a Seville orange very tender;
+beat it very fine in a mortar; add a spoonful of the best brandy, the
+juice of a Seville orange, 4 ozs. loaf sugar, and the yolks of four
+eggs; beat all together ten minutes; then pour in gradually a pint of
+boiling cream; keep beating them until they are cold; put them into
+custard cups, and set them in an earthen dish of hot water; let them
+stand until they are set, take out, and stick preserved oranges on the
+top, and serve them hot or cold.
+
+POMMES AU RIZ.--Peel a number of apples of a good sort, take out
+the cores, and let them simmer in a syrup of clarified sugar, with
+a little lemon peel. Wash and pick some rice, and cook it in milk,
+moistening it therewith little by little, so that the grains may
+remain whole. Sweeten it to taste; add a little salt and a taste of
+lemon-peel. Spread the rice upon a dish, mixing some apple preserve
+with it, and place the apples upon it, and fill up the vacancies
+between the apples with some of the rice. Place the dish in the oven
+until the surface gets brown, and garnish with spoonfuls of bright
+colored preserve or jelly.
+
+RASPBERRY CREAM.--Mash the fruit gently, and let it drain; then
+sprinkle a little sugar over, and that will produce more juice; put it
+through a hair sieve to take out the seeds; then put the juice to some
+cream, and sweeten it; after which, if you choose to lower it with
+some milk, it will not curdle; which it would if put to the milk
+before the cream; but it is best made of raspberry jelly, instead of
+jam, when the fresh fruit cannot be obtained.
+
+RICE FRITTERS.--One pint of cooked rice, half cup of sweet milk, two
+eggs, a tablespoon of flour, and a little salt. Have the lard hot in
+the skillet, allow a tablespoon to each fritter, fry brown on each
+side, then turn same as griddle cakes. If you find the rice spatters
+in the fat, add a very little more flour. You can judge after frying
+one.
+
+RICE CROQUETTES.--Make little balls or oblong rolls of cooked rice;
+season with salt, and pepper if you like; dip in egg; fry in hot lard.
+
+RICE CUSTARDS.--Boil 3 pints of new milk with a bit of lemon-peel,
+cinnamon, and three bay leaves; sweeten; then mix a large spoonful of
+rice flour into a cup of cold milk, very smooth; mix it with the yolks
+of four eggs well beaten. Take a basin of the boiling milk, and
+mix with the cold that has the rice in it; add the remainder of the
+boiling milk; stir it one way till it boils; pour immediately into a
+pan; stir till cool, and add a spoonful of brandy, or orange-flower
+water.
+
+RICE FLUMMERY.--Boil with a pint of new milk, a bit of lemon-peel, and
+cinnamon; mix with a little cold milk, as much rice flour as will
+make the whole of a good consistence, sweeten and add a spoonful of
+peach-water, or a bitter almond beaten; boil it, observing it does not
+burn; pour it into a shape or a pint basin, taken out the spice. When
+cold, turn the flummery into a dish, and serve with cream, milk, or
+custard round; or put a teacupful of cream into half a pint of new
+milk, a glass of white wine, half a lemon squeezed, and sugar.
+
+ROCK CREAM.--Boil a teacupful of rice till quite soft in new milk and
+then sweeten it with sugar, and pile it on a dish, lay on it current
+jelly or preserved fruit, beat up the whites of five eggs with a
+little powdered sugar and flour, add to this when beaten very stiff
+about a tablespoon of rich cream and drop it over the rice.
+
+STRAWBERRY AND APPLE SOUFFLE.--Stew the apple with a little
+lemon-peel; sweeten them, then lay them pretty high round the inside
+of a dish. Make a custard of the yolks of two eggs, a little cinnamon,
+sugar and milk. Let it thicken over a slow fire, but not boil; when
+ready, pour it in the inside of the apple. Beat the whites of the eggs
+to a strong froth, and cover the whole. Throw over it a good deal
+of pounded sugar, and brown it to a fine brown. Any fruit made of a
+proper consistence does for the walls, strawberries, when ripe, are
+delicious.
+
+STRAWBERRY SHORT-CAKE.--First prepare the berries by picking; after
+they have been well washed--the best way to wash them is to hold the
+boxes under the faucet and let a gentle stream of water run over and
+through them, then drain, and pick them into an earthen bowl; now
+take the potato-masher and bruise them and cover with a thick layer of
+white sugar; now set them aside till the cake is made. Take a quart of
+sifted flour; half a cup of sweet butter; one egg, well beaten; three
+teaspoonfuls of baking-powder, and milk enough to make a rather stiff
+dough; knead well, and roll with a rolling-pin till about one inch
+thick; bake till a nice brown, and when done, remove it to the
+table; turn it out of the pan; with a light, sharp knife, cut it down
+lengthwise and crossways; now run the knife through it, and lay it
+open for a few moments, just to let the steam escape (the steam ruins
+the color of the berries); then set the bottom crust on the platter;
+cover thickly with the berries, an inch and a half deep; lay the top
+crust on the fruit; dust thickly with powdered sugar, and if any berry
+juice is left in the bowl, pour it round the cake, not over it, and
+you will have a delicious short-cake.
+
+SNOW CREAM.--To a quart of cream add the whites of three eggs, cut
+to a stiff froth, add four spoonfuls of sweet wine, sugar to taste,
+flavor with essence of lemon. Whip all to a froth, and as soon as it
+forms take it off and serve in glasses.
+
+STEWED FIGS.--Take four ounces of fine sugar, the thin rind of a large
+lemon, and a pint of cold water, when the sugar is dissolved, add one
+pound turkey figs, and place the stew-pan over a moderate fire where
+they may heat and swell slowly, and stew gently for two hours, when
+they are quite tender, add the juice of one lemon, arrange them in a
+glass dish and serve cold.
+
+SPANISH CREAM.--Dissolve in 1/2 pint of rose-water, 1 oz. of isinglass
+cut small; run it through a hair sieve; add the yolks of three or
+four eggs, beaten and mixed with half a pint of cream, and two sorrel
+leaves. Pour it into a deep dish, sweeten with loaf sugar powdered.
+Stir it till cold, and put it into molds. Lay rings round in different
+colored sweetmeats. Add, if you like, a little sherry, and a lump
+or two of sugar, rubbed well upon the rind of a lemon to extract the
+flavor.
+
+WHIPPED CREAM.--To one quart of good cream, put a few drops of
+bergamot water, a little orange-flower water, and 1/2 lb. of sugar.
+When it is dissolved, whip the cream to a froth, and take it up with
+a skimmer; drain on a sieve, and if for icing, let it settle half an
+hour before you put it into cups or glasses. Use that which drops
+into the dish under the sieve, to make it froth the better, adding two
+whites of eggs. Colored powdered sugar may, if you like, be sprinkled
+on the top of each.
+
+ASPARAGUS OMELET.--Boil a dozen of the largest and finest asparagus
+heads you can pick; cut off all the green portion, and chop it in thin
+slices; season with a small teaspoonful of salt, and about one-fourth
+of that quantity of soluble cayenne. Then beat up six eggs in a
+sufficient quantity of new milk to make a stiffish batter. Melt in
+the frying-pan a quarter of a pound of good, clean dripping, and just
+before you pour on the batter place a small piece of butter in the
+center of the pan. When the dripping is quite hot, pour on half your
+batter, and as it begins to set, place on it the asparagus tops, and
+cover over with the remainder. This omelet is generally served on a
+round of buttered toast, with the crusts removed. The batter is richer
+if made of cream.
+
+BUTTERED EGGS.--Beat four or five eggs, yolks and whites together, put a
+quarter of a pound of butter in a basin, and then put that in boiling
+water, stir it till melted, then pour the butter and the eggs into a
+sauce-pan; keep a basin in your hand, just hold the sauce-pan in the
+other over a slow part of the fire, shaking it one way, as it begins to
+warm; pour it into a basin, and back, then hold it again over the fire,
+stirring it constantly in the saucepan, and pouring it into the basin,
+more perfectly to mix the egg and butter until they shall be hot without
+boiling.
+
+Serve on toasted bread; or in a basin, to eat with salt fish, or red
+herrings.
+
+CORN-OYSTERS.--Take a half dozen ears of sweet corn (those which are
+not too old); with a sharp knife split each row of the corn in the
+center of the kernel lengthwise; scrape out all the pulp; add one egg,
+well beaten, a little salt, one tablespoonful of sweet milk; flour
+enough to make a pretty stiff batter. Drop in hot lard, and fry a
+delicate brown. If the corn is quite young, omit the milk, using as
+little flour as possible.
+
+CHEESE OMELET.--Mix to a smooth batter three tablespoonfuls of fine
+flour, with half a pint of milk. Beat up well the yolks and whites
+of four eggs, a little salt, and a quarter of a pound of grated old
+English cheese. Add these to the flour and milk, and whisk all the
+ingredients together for half an hour. Put three ounces of butter into
+a frying-pan, and when it is boiling pour in the above mixture, fry it
+for a few minutes, and then turn it carefully; when it is sufficiently
+cooked on the other side, turn it on to a hot dish and serve.
+
+IRISH STEW.--Take a loin of mutton, cut it into chops, season it with
+a very little pepper and salt, put it into a saucepan, just cover it
+with water, and let it cook half an hour. Boil two dozen of potatoes,
+peel and mash them, and stir in a cup of cream while they are hot;
+then line a deep dish with the potatoes, and lay in the cooked mutton
+chops, and cover them over with the rest of the potatoes; then set it
+in the oven to bake. Make some gravy of the broth in which the chops
+were cooked. This is a very nice dish.
+
+IRISH STEW.--Cut off the fat of part of a loin of mutton, and cut it
+into chops. Pare, wash, and slice very thin some potatoes, two onions,
+and two small carrots; season with pepper and salt. Cover with water
+in a stew-pan, and stew gently till the meat is tender, and the
+potatoes are dissolved in the gravy. It may be made of beef-steaks, or
+mutton and beef mixed.
+
+MACARONI, DRESSED SWEET.--Boil 2 ozs. in a pint of milk, with a bit of
+lemon peel, and a good bit of cinnamon, till the pipes are swelled to
+their utmost size without breaking. Lay them on a custard-dish, and
+pour a custard over them hot. Serve cold.
+
+MACARONI, AS USUALLY SERVED.--Boil it in milk, or a weak veal broth,
+flavored with salt. When tender, put it into a dish without the
+liquor, with bits of butter and grated cheese, and over the top grate
+more, and put a little more butter. Put the dish into a Dutch oven, a
+quarter of an hour, and do not let the top become hard.
+
+OMELET.--Six eggs beaten separately, beaten hard, two teaspoons of
+corn starch, two tablespoons milk, whites of eggs, put in slow at
+last. Fry in butter.
+
+RUMBLED EGGS.--This is very convenient for invalids, or a light dish
+for supper. Beat up three eggs with two ounces of fresh butter, or
+well-washed salt butter; add a teaspoonful of cream or new milk. Put
+all in a saucepan and keep stirring it over the fire for nearly five
+minutes, until it rises up like scuffle, when it should be immediately
+dished on buttered toast.
+
+POACHED EGGS.--Break an egg into a cup, and put it gently into boiling
+water; and when the white looks quite set, which will be in about
+three or four minutes, take it up with an egg slice, and lay it on
+toast and butter, or spinach. Serve them hot; if fresh laid, they will
+poach well, without breaking.
+
+SAVORY POTATO-CAKES.--Quarter of a pound of grated ham, one pound of
+mashed potatoes, and a little suet, mixed with the yolks of two eggs,
+pepper, salt and nutmeg. Roll it into little balls, or cakes, and
+fry it a light brown. Sweet herbs may be used in place of ham. Plain
+potato cakes are made with potatoes and eggs only.
+
+TOMATO TOAST.--Remove the stem and all the seeds from the tomatoes;
+they must be ripe, mind, not _over ripe_; stew them to a pulp, season
+with butter, pepper and salt; toast some bread (not new bread), butter
+it, and then spread the tomato on each side, and send it up to table,
+two slices on each dish, the slices cut in two; and the person who
+helps it must serve with two half-slices, not attempt to lift the top
+slice, otherwise the appearance of the under slice will be destroyed.
+
+
+       *       *       *       *       *
+
+HOW TO COOK FISH OF DIFFERENT KINDS
+
+
+HOW TO CHOOSE ANCHOVIES.--They are preserved in barrels, with
+bay-salt; no other fish has the fine flavor of the anchovy. The best
+look red and mellow, and the bones moist and oily; the flesh should be
+high flavored, the liquor reddish, and have a fine smell.
+
+BAKED BLACK BASS.--Eight good-sized onions chopped fine; half that
+quantity of bread crumbs; butter size of hen's egg; plenty of pepper
+and salt; mix thoroughly with anchovy sauce until quite red. Stuff
+your fish with this compound and pour the rest over it, previously
+sprinkling it with a little red pepper. Shad, pickerel and trout are
+good the same way. Tomatoes can be used instead of anchovies, and are
+more economical. If using them, take pork in place of butter, and chop
+fine.
+
+BOILED WHITE FISH.--Lay the fish open; put it in a dripping pan
+with the back down; nearly cover with water; to one fish put two
+tablespoons salt, cover tightly and simmer (not boil) one-half hour;
+dress with gravy, butter and pepper; garnish with sliced eggs.
+
+For sauce use a piece of butter the size of an egg, one tablespoon of
+flour, one half pint boiling water; boil a few minutes, and add three
+hard boiled eggs, sliced.
+
+FRESH BROILED WHITE FISH.--Wash and drain the fish: sprinkle with
+pepper and lay with the inside down upon the gridiron, and broil over
+fresh bright coals. When a nice brown, turn for a moment on the other
+side, then take up and spread with butter. This is a very nice way of
+broiling all kinds of fish, fresh or salted. A little smoke under the
+fish adds to its flavor. This may be made by putting two or three cobs
+under the gridiron.
+
+TO BOIL CODFISH.--If boiled fresh, it is watery; but it is excellent
+if salted, and hung for a day, to give it firmness. Wash and clean
+the fish well, and rub salt inside of it; tie it up, and put it on the
+fire in cold water; throw a handful of salt into the fish-kettle. Boil
+a small fish 15 minutes; a large one 30 minutes. Serve it without the
+smallest speck and scum; drain. Garnish it with lemon, horseradish,
+the milt, roe, and liver. Oyster or shrimp sauce may be used.
+
+CHOWDER.--Five pounds of codfish cut in squares; fry plenty of salt pork
+cut in thin slices; put a layer of pork in your kettle, then one of
+fish; one of potatoes in thick slices, and one of onions in slices;
+plenty of pepper and salt; repeat as long as your materials last, and
+finish with a layer of Boston crackers or crusts of bread. Water
+sufficient to cook with, or milk if you prefer. Cook one-half hour and
+turn over on your platter, disturbing as little as possible. Clams and
+eels the same way.
+
+CLAM FRITTERS.--Twelve clams chopped or not, one pint milk, three
+eggs, add liquor from clams; salt and pepper, and flour enough for
+thin batter. Fry in hot lard. CLAM STEW.--Lay the clams on a gridiron
+over hot coals, taking them out of the shell as soon as open, saving
+the juice; add a little hot water, pepper, a very little salt and
+butter rolled in flour sufficient for seasoning; cook for five minutes
+and pour over toast.
+
+EELS, TO STEW.--Of the above fish, that of the "silver" kind is
+preferable to its congener, and, therefore, ought to be procured for
+all cuisine purposes. Take from three to four pounds of these eels,
+and let the same be thoroughly cleansed, inside and out, rescinding
+the heads and tails from the bodies. Cut them into pieces three inches
+in length each, and lay them down in a stew pan, covering them with
+a sufficiency of sweet mutton gravy to keep them seething over a slow
+fire, when introduced into the pan, for twenty minutes. Add to the
+liquor, before you place your eels into it, a quarter of an ounce of
+whole black pepper, quarter of an ounce of allspice, with one or two
+pieces of white ginger. Thicken with a light admixture of flour and
+butter, stirring it carefully round, adding thereto, at the same
+time, one gill of good port wine, and half a gill of sweet ketchup.
+Lemon-peel and salt may be added in accordance with your taste.
+
+HOW TO KEEP FISH SOUND.--To prevent meat, fish, etc., going bad, put a
+few pieces of charcoal into the sauce-pan wherein the fish or flesh is
+to be boiled.
+
+HOW TO RENDER BOILED FISH FIRM.--Add a little saltpetre to the salt in
+the water in which the fish is to be boiled; a quarter of an ounce to
+one gallon.
+
+FISH BALLS.--Bone, cooked fresh, or salt fish, add double the quantity
+of mashed potatoes, one beaten egg, a little butter, pepper and salt
+to taste. Make in cakes or balls; dredge with flour and fry in hot
+lard.
+
+POTTED FISH.--Take out the back-bone of the fish; for one weighing two
+pounds take a tablespoon of allspice and cloves mixed; these spices
+should be put into bags of not too thick muslin; put sufficient salt
+directly upon each fish; then roll in cloth, over which sprinkle a
+little cayenne pepper; put alternate layers of fish, spice and sago
+in an earthen jar; cover with the best cider vinegar; cover the jar
+closely with a plate and over this put a covering of dough, rolled
+out to twice the thickness of pie crust. Make the edges of paste, to
+adhere closely to the sides of the jar, so as to make it air-tight.
+Put the jar into a pot of cold water and let it boil from three to
+five hours, according to quantity. Ready when cold.
+
+HOW TO BROIL OR ROAST FRESH HERRINGS.--Scale, gut and wash; cut off
+the heads; steep them in salt and vinegar ten minutes; dust them with
+flour, and broil them over or before the fire, or in the oven. Serve
+with melted butter and parsley.
+
+Herrings are nice _jarred_, and done in the oven, with pepper, cloves,
+salt, a little vinegar, a few bay-leaves, and a little butter.
+
+HOW TO FRY FRESH HERRINGS.--Slice small onions, and lay in the pan
+with the herrings; add a little butter, and fry them. Perhaps it is
+better to fry the onions separately with a little parsley, and butter
+or drip.
+
+HOW TO POT HERRINGS.--Clean, cut off the heads, and lay them close
+in an earthen pot. Strew a little salt between every layer; put in
+cloves, mace, whole pepper, cayenne and nutmeg; fill up the jar with
+vinegar, water, and a quarter of a pint of sherry, cover, tie down;
+bake in an oven, and when cold pot it for use. A few anchovies and bay
+leaves intermixed will improve the flavor much.
+
+BUTTERED LOBSTERS.--Pick the meat out, cut it, and warm with a little
+brown gravy, nutmeg, salt, pepper and butter, with a little flour. If
+done white, a little white gravy and cream.
+
+CURRY OF LOBSTER.--Take them from the shells, and lay into a pan, with
+a small piece of mace, three or four spoonfuls of veal gravy, and
+four of cream; rub smooth one or two teaspoonfuls of curry-powder, a
+teaspoonful of flour, and an ounce of butter, simmer an hour; squeeze
+half a lemon in, and add salt.
+
+LOBSTER CHOWDER.--Four or five pounds of lobster, chopped fine; take
+the green part and add to it four pounded crackers; stir this into
+one quart of boiling milk; then add the lobster, a piece of butter
+one-half the size of an egg, a little pepper and salt, and bring it to
+a boil.
+
+HOW TO BOIL MACKEREL.--Rub them with vinegar; when the water boils,
+put them in with a little salt, and boil gently 15 minutes. Serve
+with fennel and parsley chopped, boil, and put into melted butter, and
+gooseberry sauce.
+
+SALT MACKEREL.--Soak the fish for a few hours in lukewarm water,
+changing the water several times; then put into cold water loosely
+tied in cloths, and let the fish come to a boil, turning off the water
+once, and pouring over the fish hot water from the tea-kettle; let
+this just come to a boil, then take them out and drain them, lay them
+on a platter, butter and pepper them, and place them for a few moments
+in the oven. Serve with sliced lemons, or with any fish sauce.
+
+HOW TO FRY OYSTERS.--Use the largest and best oysters; lay them in
+rows upon a clean cloth and press another upon them, to absorb the
+moisture; have ready several beaten eggs; and in another dish some
+finely crushed crackers: in the frying pan heat enough butter to
+entirely cover the oysters; dip the oysters first into the eggs, then
+into the crackers, rolling it or them over, that they may become well
+incrusted; drop into the frying pan and fry quickly to a light brown.
+Serve dry and let the dish be warm. A chafing dish is best.
+
+OYSTER PATTIES.--Make some rich puff paste and bake it in very small
+tin patty pans; when cool, turn them out upon a large dish; stew some
+large fresh oysters with a few cloves, and a little mace and nutmeg;
+then add the yolk of one egg, boiled hard and grated; add a little
+butter, and as much of the oyster liquor as will cover them. When
+they have stewed a little while, take them off the pan and set them to
+cool. When quite cold, lay two or three oysters in each shell of puff
+paste.
+
+OYSTERS, STEWED.--In all cases, unless shell oysters, wash and drain;
+mix half a cup of butter and a tablespoon of corn starch; put with the
+oysters in a porcelain kettle; stir until they boil; add two cups of
+cream or milk; salt to taste; do not use the liquor of the oysters in
+either stewing or escaloping.
+
+OYSTERS STEWED.--Scald the oysters in their own liquor, then take them
+out, beard them, and strain the liquor carefully from the grit. Put into
+a stewpan an ounce of butter, with sufficient flour dredged in to dry it
+up; add the oyster liquor, and a blade of pounded mace, a little
+cayenne, and a very little salt to taste; stir it well over a brisk fire
+with a wooden spoon, and when it comes to the boil, throw in your
+oysters, say a dozen and a half or a score, and a good tablespoonful of
+cream, or more, if you have it at hand. Shake the pan over the fire, and
+let it simmer for one or two minutes, but not any longer, and do not let
+it boil, or the fish will harden. Serve in a hot dish, garnished with
+sippets of toasted bread. Some persons think that the flavor is improved
+by boiling a small piece of lemon-peel with the oyster liquor, taking it
+out, however, before the cream is added.
+
+OYSTERS SCOLLOPED.--Beard and trim your oysters, and strain the
+liquor. Melt in a stewpan, with a dredging of flour sufficient to dry
+it up, an ounce of butter, and two tablespoonfuls of white stock, and
+the same of cream; the strained liquor and pepper, and salt to taste.
+Put in the oysters and gradually heat them through, but be sure not to
+let them boil. Have your scallop-shells buttered, lay in the oysters,
+and as much liquid as they will hold; cover them well over with
+bread-crumbs, over which spread, or drop, some tiny bits of butter.
+Brown them in the oven, or before the fire, and serve while very hot.
+
+OYSTERS, TO PICKLE.--Take two hundred of the plumpest, nicest oysters
+to be had, open them, saving the liquor, remove the beards, put
+them, with the liquor, into a stewpan, and let them simmer for twenty
+minutes over a very gentle fire, taking care to skim them well. Take
+the stewpan off the fire, take out the oysters, and strain the liquor
+through a fine cloth, returning the oysters to the stewpan. Add to
+a pint of the hot liquor half an ounce of mace, and half an ounce of
+cloves; give it a boil, and put it in with the oysters, stirring the
+spice well in amongst them. Then put in about a spoonful of salt,
+three-quarters of a pint of white-wine vinegar, and one ounce of whole
+pepper, and let the oysters stand until they are quite cold. They will
+be ready for use in about twelve or twenty-four hours; if to be kept
+longer they should be put in wide-mouthed bottles, or stone jars, and
+well drawn down with bladder. It is very important that they should be
+quite cold before they are put into the bottles, or jars.
+
+SALMON, TO BOIL.--Clean it carefully, boil it gently with salt and a
+little horse radish; take it out of the water as soon as done. Let
+the water be warm if the fish be split. If underdone it is very
+unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel
+and butter.
+
+SALMON, TO MARINATE.--Cut the salmon in slices; take off the skin and
+take out the middle bone; cut each slice asunder; put into a saucepan
+and season with salt, pepper, 6 cloves, a sliced onion, some whole
+chives, a little sweet basil, parsley, and a bay leaf; then squeeze in
+the juice of three lemons, or use vinegar. Let the salmon lie in the
+marinate for two hours; take it out; dry with a cloth; dredge with
+flour, and fry brown in clarified butter; then lay a clean napkin in a
+dish; lay the slices upon it; garnish with fried parsley.
+
+SALT COD, TO DRESS.--Soak the cod all night in 2 parts water, and one
+part vinegar. Boil; and break into flakes on the dish; pour over it
+boiled parsnips, beaten in a mortar, and then boil up with cream, and
+a large piece of butter rolled in a bit of flour. It may be served
+with egg-sauce instead of parsnip, or boiled and served without
+flaking with the usual sauce.
+
+All _Salt Fish_ may be done in a similar way. Pour egg-sauce over it,
+or parsnips, boiled and beaten fine with butter and cream.
+
+HOW TO BOIL STURGEON--Water, 2 quarts; vinegar, 1 pint; a stick of
+horseradish; a little lemon-peel, salt, pepper, a bay leaf. In this
+boil the fish; when the fish is ready to leave the bones, take it up;
+melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimps, good
+mushroom ketchup, and lemon juice; when it boils, put in the dish;
+serve with the sauce; garnish with fried oysters, horseradish and
+lemon.
+
+HOW TO BROIL STURGEON.--Cut slices, rub beaten eggs over them, and
+sprinkle them with crumbs of bread, parsley, pepper and salt; wrap
+them in white paper, and broil gently. Use for sauce, butter, anchovy
+and soy.
+
+HOW TO DRESS FRESH STURGEON.--Cut slices, rub egg over them, then
+sprinkle with crumbs of bread, parsley, pepper, salt; fold them in
+paper, and broil gently. Sauce; butter, anchovy and soy.
+
+HOW TO ROAST STURGEON.--Put a piece of butter, rolled in flour, into
+a stewpan with four cloves, a bunch of sweet herbs, two onions, some
+pepper and salt, half a pint of water and a glass of vinegar. Set it
+over the fire till hot; then let it become lukewarm, and steep the
+fish in it an hour or two. Butter a paper well, tie it round, and
+roast it without letting the spit run through. Serve with sorrel and
+anchovy sauce.
+
+TROUT, A-LA-GENEVOISE--Clean the fish well; put it into the stewpan,
+adding half champagne and half sherry wine. Season it with pepper,
+salt, an onion, a few cloves stuck in it, and a small bunch of parsley
+and thyme; put in it a crust of French bread; set it on a quick fire.
+When done take the bread out, bruise it and thicken the sauce: add
+flour and a little butter, and boil it up. Lay the fish on the dish,
+and pour the sauce over it. Serve it with sliced lemon and fried
+bread.
+
+HOW TO BROIL TROUT--Wash, dry, tie it, to cause it to keep its shape;
+melt butter, add salt, and cover the trout with it. Broil it gradually
+in a Dutch oven, or in a common oven. Cut an anchovy small, and chop
+some capers. Melt some butter with a little flour, pepper, salt,
+nutmeg, and half a spoonful of vinegar. Pour it over the trout and
+serve it hot.
+
+
+       *       *       *       *       *
+
+HOW TO CHOOSE AND COOK GAME
+
+
+HOW TO CHOOSE DUCKS--A young duck should have supple feet, breast and
+belly hard and thick. A tame duck has dusky yellow feet. They should
+be picked dry, and ducklings scalded.
+
+HOW TO ROAST DUCKS.--Carefully pick, and clean the inside. Boil two or
+three onions in two waters; chop them very small. Mix the onions with
+about half the quantity of sage leaves, bread crumbs finely powdered,
+a spoonful of salt, and a little cayenne paper; beat up the yolk of an
+egg, and rub the stuffing well together. With a brisk fire roast about
+35 minutes. Serve with gravy sauce.
+
+HOW TO STEW DUCKS.--Lard two young ducks down each side the breast;
+dust with flour; brown before the fire; put into a stewpan with a
+quart of water, a pint of port wine, a spoonful of walnut ketchup,
+the same of browning, one anchovy, a clove of garlick, sweet herbs and
+cayenne pepper. Stew till they are tender, about half an hour; skim
+and strain, and pour over the duck.
+
+HOW TO HASH PARTRIDGE.--Cut up the partridges as for eating; slice
+an onion into rings; roll a little butter in flour; put them into
+the tossing pan, and shake it over the fire till it boils; put in
+the partridge with a little port wine and vinegar; and when it is
+thoroughly hot, lay it on the dish with sippets round it; strain the
+sauce over the partridge, and lay on the onion in rings.
+
+HOW TO POT PARTRIDGE.--Clean them nicely; and season with mace,
+allspice, white pepper and salt, in fine powder. Rub every part well;
+then lay the breast downward in a pan, and pack the birds as closely as
+you possibly can. Put a good deal of butter on them; then cover
+[Transcriber's note: the original reads "he pan"] the pan with a coarse
+flour paste and a paper over, tie it close, and bake. When cold, put the
+birds into pots, and cover with butter.
+
+HOW TO ROAST PARTRIDGE.--Roast them like a turkey, and when a little
+under roasted, dredge them with flour, and baste them with butter; let
+them go to table with a fine froth; put gravy sauce in the dish, and
+bread sauce on the table.
+
+HOW TO STEW PARTRIDGE.--Truss as for roasting; stuff the craws, and
+lard them down each side of the breast; roll a lump of butter in
+pepper, salt and beaten mace, and put them inside; sew up the vents;
+dredge them well and fry a light brown; put them into a stewpan with
+a quart of good gravy, a spoonful of sherry wine, the same of mushroom
+ketchup, a teaspoonful of lemon pickle, and a little mushroom powder,
+one anchovy, half a lemon, a sprig of sweet marjoram; cover the pan
+close, and stew half an hour; take out, and thicken the gravy; boil a
+little, and pour it over the partridge, and lay round them artichoke
+buttons, boiled, and cut in quarters, and the yolks of four hard eggs,
+if agreeable.
+
+HOW TO ROAST PHEASANT.--Roast them as turkey; and serve with a fine
+gravy (into which put a very small bit of garlic) and bread sauce.
+When cold, they may be made into excellent patties, but their flavor
+should not be overpowered by lemon.
+
+HOW TO ROAST PLOVERS.--Roast the _green_ ones in the same way as
+woodcocks and quails, without drawing, and serve on a toast. _Grey_
+plovers may be either roasted or stewed with gravy, herbs and spice.
+
+HOW TO FRICASSEE QUAILS.--Having tossed them up in a sauce-pan with
+a little melted butter and mushrooms, put in a slice of ham, well
+beaten, with salt, pepper, cloves and savory herbs; add good gravy,
+and a glass of sherry; simmer over a slow fire; when almost done,
+thicken the ragout with a good cullis, (i. e. a good broth, strained,
+gelatined, etc.) or with two or three eggs, well beaten up in a little
+gravy.
+
+HOW TO ROAST QUAILS.--Roast them without drawing and serve on toast.
+Butter only should be eaten with them, as gravy takes off the fine
+flavor. The thigh and the back are the most esteemed.
+
+HOW TO ROAST RABBITS.--Baste them with butter, and dredge them with
+flour; half an hour will do them at a brisk fire; and if small, twenty
+minutes. Take the livers with a bunch of parsley, boil them, and chop
+them very fine together; melt some butter, and put half the liver and
+parsley into the butter; pour it into the dish, and garnish the dish
+with the other half; roast them to a fine light brown.
+
+HOW TO MAKE RABBIT TASTE LIKE A HARE.--Choose one that is young, but
+full grown; hang it in the skin three or four days; then skin it, and
+lay it, without washing, in a seasoning of black pepper and allspice
+in a very fine powder, a glass of port wine, and the same quantity of
+vinegar. Baste it occasionally for 40 hours, then stuff it and roast
+it as a hare, and with the same sauce. Do not wash off the liquor that
+it was soaked in.
+
+HOW TO ROAST SNIPES--Do not draw them. Split them; flour them, and
+baste with butter. Toast a slice of bread brown; place it in the dish
+under the birds for the trail to drop on. When they are done enough,
+take up, and lay them on the toast; put good gravy in the dish. Serve
+with butter, and garnish with orange or lemon.
+
+SNIPE PIE--Bone 4 snipes, and truss them. Put in their inside
+finely chopped bacon, or other forcemeat; put them in the dish with
+the breast downwards, and put forcemeat balls around them. Add gravy
+made of butter, and chopped veal and ham, parsley, pepper and shalots.
+Cover with nice puff paste; close it well to keep in the gravy. When
+nearly done, pour in more gravy, and a little sherry wine. Bake two or
+three hours.
+
+HOW TO FRY VENISON--Cut the meat into slices, and make a gravy of the
+bones; fry it of a light brown, and keep it hot before the fire; put
+butter rolled in flour into the pan, and stir it till thick and brown;
+add 1/2 lb. of loaf sugar powdered, with the gravy made from the
+bones, and some port wine. Let it be as thick as cream; squeeze in a
+lemon; warm the venison in it; put it in the dish, and pour the sauce
+over it.
+
+
+       *       *       *       *       *
+
+HOW TO MAKE ICE CREAMS WATER-ICE AND JELLIES
+
+
+TO MOLD ICES--Fill your mold as quickly as possible with the frozen
+cream, wrap it up in paper, and bury it in ice and salt, and let
+it remain for an hour or more to harden. For dishing, have the dish
+ready, dip the mold in hot water for an instant, wipe it, take off the
+top and bottom covers, and turn it into the dish. This must be done
+expeditiously. In molding ices, it is advisable not to have the cream
+too stifly frozen before putting it into the mold.
+
+ICE CREAM--Take two quarts milk, one pint cream, three eggs beaten
+very light, and two teaspoons of arrowroot; boil in one-half pint
+milk, strain eggs, arrow-root, and flavor to suit, then freeze.
+
+GINGER ICE CREAM--Bruise six ounces of the best preserved ginger in a
+mortar; add the juice of one lemon, half a pound of sugar, one pint of
+cream. Mix well; strain through a hair sieve; freeze. One quart.
+
+ITALIAN ICE CREAM--Rasp two lemons on some sugar, which, with their
+juice, add to one pint of cream, one glass of brandy, half a pound of
+sugar; freeze. One quart.
+
+LEMON ICE CREAM--Take one pint of cream, rasp two lemons on sugar;
+squeeze them, and add the juice with half a pound of sugar. Mix;
+freeze. One quart.
+
+PINE-APPLE ICE CREAM--Take one pound of pineapple, when peeled,
+bruise it in a marble mortar, pass it through a hair sieve, add
+three-quarters of a pound of powdered sugar, and one pint of cream.
+Freeze.
+
+RASPBERRY AND CURRANT ICE CREAM--Take one pound of raspberries, half
+a pound of red currants, three-quarters of a pound of sugar, and one
+pint of cream. Strain, color and freeze. One quart.
+
+STRAWBERRY ICE CREAM--Take two pounds of fresh strawberries, carefully
+picked, and, with a wooden spoon, rub them through a hair sieve, and
+about half a pound of powdered sugar, and the juice of one lemon;
+color with a few drops of prepared cochineal; cream, one pint; then
+freeze. This will make a reputed quart. When fresh strawberries are
+not in season take strawberry jam, the juice of two lemons, cream,
+to one quart. Color, strain, and freeze. Milk may be substituted for
+cream, and makes good ices. If too much sugar is used, the ices will
+prove watery, or, perhaps not freeze at all.
+
+VANILLA ICE CREAM--Pound one stick of vanilla, or sufficient to flavor
+it to palate, in a mortar, with half a pound of sugar; strain through
+a sieve upon the yolks of two eggs, put it into a stewpan, with half a
+pint of milk; simmer over a slow fire, stirring all the time, the
+same as custard; when cool add one pint of cream and the juice of one
+lemon; freeze. One quart.
+
+CHERRY WATER-ICE--One lb. cherries, bruised in a mortar with the stones;
+add the juice of two lemons, half a pint of water, one pint of clarified
+sugar, one glass of noyeau, and a little color; strain; freeze. One
+quart.
+
+LEMON WATER-ICE.--Take two lemons, and rasp them on sugar, the juice
+of six lemons, the juice of one orange, one pint of clarified sugar,
+and half a pint of water. Mix; strain through a hair sieve; freeze.
+One quart.
+
+MELON WATER-ICE.--Half a lb. of ripe melon pounded in a mortar, two
+ounces of orange-flower water, the juice of two lemons, half a pint of
+water and one pint of clarified sugar; strain; freeze. One quart.
+
+STRAWBERRY OR RASPBERRY WATER-ICE.--One pound of scarlet strawberries
+or raspberries, half a pound currants, half a pint of water, one pint
+of clarified sugar, and a little color; strain and freeze. One quart.
+
+APPLE JELLY.--Cut the apples and boil in water to cover, boil down,
+then strain, and take a pound of sugar to a pint of juice, then boil
+fifteen minutes hard.
+
+APPLE JELLY.--Cut off all spots and decayed places on the apples;
+quarter them, but do not pare or core them; put in the peel of as many
+lemons as you like, about two to six or eight dozen of the apples;
+fill the preserving-pan, and cover the fruit with spring water; boil
+them till they are in pulp, then pour them into a jelly-bag; let them
+strain all night, do not squeeze them. To every pint of juice put one
+pound of white sugar; put in the juice of the lemons you had before
+pared, but strain it through muslin. You may also put in about a
+teaspoonful of essense of lemon; let it boil for at least twenty
+minutes; it will look redder than at first; skim it well at the time.
+Put it either in shapes or pots, and cover it the next day. It ought
+to be quite stiff and very clear.
+
+APPLE JELLY.--Prepare twenty golden pippins; boil them in a pint and
+a half of water from the spring till quite tender; then strain the
+liquor through a colander. To every pint put a pound of fine sugar;
+add cinnamon, grated orange or lemon; then boil to a jelly.
+
+ANOTHER.--Prepare apples as before, by boiling and straining; have
+ready half an ounce of isinglass boiled in half a pint of water to a
+jelly; put this to the apple-water and apple, as strained through
+a coarse sieve; add sugar, a little lemon-juice and peel; boil all
+together, and put into a dish. Take out the peel.
+
+CALF'S FOOT LEMON JELLY--Boil four quarts of water with three calf's
+feet, or two cow heels, till half wasted; take the jelly from the fat
+and sediment, mix with it the juice of a Seville orange and twelve
+lemons, the peels of three ditto, the whites and shells of twelve
+eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds,
+1/4 oz. of allspice, a bit of cinnamon, and six cloves, all bruised,
+after having mixed them cold. The jelly should boil fifteen minutes
+without stirring; then clear it through a flannel bag.
+
+CHERRY JELLY.--Cherries, 5 lbs.; stone them; red currants, 2 lbs.;
+strain them, that the liquor may be clear; add 2 lbs. of sifted loaf
+sugar, and 2 ozs. of isinglass.
+
+CHOCOLATE CARAMEL--One pint milk, half pound butter, half pound
+Cadbury's chocolate, three pounds sugar, two spoons vanilla. Boil
+slowly until brittle.
+
+CURRANT JELLY, RED OR BLACK--Strip the fruit, and in a stone jar stew
+them in a saucepan of water or on the fire; strain off the liquor, and
+to every pint weigh 1 lb. of loaf sugar; put the latter in large lumps
+into it, in a stone or China vessel, till nearly dissolved; then put
+it into a pre-serving-pan; simmer and skim. When it will jelly on a
+plate put it in small jars or glasses.
+
+GREEN GOOSEBERRY JELLY--Place the berries in hot water on a slow fire
+till they rise to the surface; take off; cool with a little water, add
+also a little vinegar and salt to green them. In two hours drain, and
+put them in cold water a minute; drain, and mix with an equal weight
+of sugar; boil slowly 20 minutes; sieve, and put into glasses.
+
+ICELAND MOSS JELLY--Moss, 1/2 to 1 oz.; water, 1 quart. Simmer down to
+1/2 pint. Add fine sugar and a little lemon juice. It may be improved
+with 1/4 ounce of isinglass. The moss should first be steeped in cold
+water an hour or two. ISINGLASS JELLY--Boil one ounce of isinglass in
+a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves,
+and a crust of bread, till reduced to a pint. Add sugar. It keeps
+well, and may be taken in wine and water, milk, tea, soup, etc.
+
+LEMON JELLY CAKE--Take four eggs, one cup sugar, butter the size of an
+egg, one and a half cups flour, half cup sweet milk, two teaspoons of
+baking powder. Jelly.--One grated lemon, one grated apple, one egg,
+one cup sugar, beat all together, put in a tin and stir till boils.
+
+LEMON JELLY--Take one and a half packages of gelatine, one pint cold
+water, soak two hours, then add two teacups sugar, one pint boiling
+water; stir all together, add the juice of two lemons or one wineglass
+wine, strain through a cloth, and put in a mold.
+
+ORANGE JELLY--It may be made the same as lemon jelly, which see. Grate
+the rind of two Seville and of two China oranges, and two lemons;
+squeeze the juice of three of each, and strain, and add to the juice
+a quarter of a pound of lump sugar, a quarter of a pint of water, and
+boil till it almost candies. Have ready a quart of isinglass jelly
+made with two ounces; put to it the syrup, boil it once up; strain off
+the jelly, and let it stand to settle as above, before it is put into
+the mold.
+
+QUINCE JELLY--Cut in pieces a sufficient quantity of quinces; draw off
+the juice by boiling them in water, in which they ought only to swim,
+no more. When fully done drain, and have ready clarified sugar, of
+which put one spoonful to two of the juice; bring the sugar to the
+_souffle_; add the juice, and finish. When it drops from the skimmer
+it is enough; take it off, and pot it.
+
+JELLY OF SIBERIAN CRABS--Take off the stalks, weigh and wash the
+crabs. To each one and a half pounds, add one pint of water. Boil them
+gently until broken, but do not allow them to fall to a pulp. Pour
+the whole through a jelly-bag, and when the juice is quite transparent
+weigh it; put it into a clean preserving-pan, boil it quickly for ten
+minutes, then add ten ounces of fine sugar to each pound of juice;
+boil it from twelve to fifteen minutes, skim it very clean, and pour
+into molds.
+
+SIBERIAN CRAB-APPLE JELLY--Mash the crab apples, take off steins and
+heads, put in pot, cover with water, let them boil to a pulp, then
+turn them in a flannel bag, and leave all night to strain, then add
+one pound of sugar to a pint of juice, boil ten to fifteen minutes,
+skim and put in jelly glasses.
+
+SIBERIAN CRAB JELLY--Fill a large flannel bag with crabs. Put the bag
+in a preserving-pan of spring water, and boil for about seven hours;
+then take out the bag, and fill it so that all the syrup can run
+through, and the water that remains in the pan; and to each pint of
+syrup add one pound of loaf sugar, and boil for about an hour, and it
+will be a clear, bright red jelly.
+
+
+       *       *       *       *       *
+
+Telegraph wires have to be renewed every five or seven years. The
+Western Union Telegraph Company exchange about one thousand tons of
+old wire for new every year. The new wire costs from seven to eight
+cents per pound, and for the old about one-eighth of a cent a pound is
+allowed.
+
+
+       *       *       *       *       *
+
+HOW TO SELECT AND COOK MEATS
+
+
+HOW TO DRESS BACON AND BEANS--When you dress beans and bacon, boil the
+bacon by itself, and the beans by themselves, for the bacon will spoil
+the color of the beans. Always throw some salt into the water and some
+parsley nicely picked. When the beans are done enough, which you will
+know by their being tender, throw them into a colander to drain. Take
+up the bacon and skin it; throw some raspings of the bread over the
+top, and if you have a salamander, make it red hot, and hold it over
+it to brown the top of the bacon; if you have not one, set it before
+the fire to brown. Lay the beans in the dish, and the bacon in the
+middle on the top, and send them to table, with butter in a tureen.
+
+CORNED BEEF--Make the following pickle: Water, 2 gallons; salt,
+2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.; saltpetre, 1-1/2 ozs.;
+pearlash, 1/4 oz. Boil all together; skim, and pour the pickle on
+about 25 lbs. of beef. Let it stay in a few days. Boil in plenty
+of water when cooked to remove the salt, and eat with it plenty of
+vegetables. It is nice to eat cold, and makes excellent sandwiches.
+
+ROLLED BEEF--Hang three ribs three or four days; take out the bones
+from the whole length, sprinkle it with salt, roll the meat tight and
+roast it. Nothing can look nicer. The above done with spices, etc.,
+and baked as hunters' beef is excellent.
+
+BEEF, ROLLED TO EQUAL HARE--Take the inside of a large sirloin,
+soak it in a glass of port wine and a glass of vinegar mixed, for
+forty-eight hours; have ready a very fine stuffing, and bind it up
+tight. Roast it on a hanging spit; and baste it with a glass of port
+wine, the same quantity of vinegar, and a teaspoonful of pounded
+allspice. Larding it improves the look and flavor; serve with a rich
+gravy in the dish; currant-jelly and melted butter in tureens.
+
+ROUND OF BEEF--Should be carefully salted and wet with the pickle
+for eight or ten days. The bone should be cut out first, and the beef
+skewered and tied up to make it quite round. It may be stuffed with
+parsley, if approved, in which case the holes to admit the parsley
+must be made with a sharp pointed knife, and the parsley coarsely cut
+and stuffed in tight. As soon as it boils, it should be skimmed: and
+afterwards kept boiling very gently.
+
+BEEF STEAK, STEWED--Peel and chop two spanish onions, cut into
+small parts four pickled walnuts, and put them at the bottom of a
+stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of
+walnut ditto, one of shalot, one of chile vinegar, and a lump of
+butter. Let the rump-steak be cut about three-quarters of an inch
+thick, and beat it flat with a rolling-pin, place the meat on the top
+of the onions, etc., let it stew for one hour and a half, turning it
+every twenty minutes. Ten minutes before serving up, throw a dozen
+oysters with the liquor strained.
+
+BEEF STEAK AND OYSTER SAUCE--Select a good, tender rump-steak, about
+an inch thick, and broil it carefully. Nothing but experience and
+attention will serve in broiling a steaks; one thing, however, is
+always to be remembered, never malt or season broiled meat until
+cooked. Have the gridiron clean and hot, grease it with either butter,
+or good lard, before laying on the meat, to prevent its sticking or
+marking the meat; have clear, bright coals, and turn it frequently.
+when cooked, cover tightly, and have ready nicely stewed oysters; then
+lay the steak in a hot dish and pour over some of the oysters. Serve
+the rest in a tureen. Twenty-five oysters will make a nice sauce for a
+steak.
+
+FRICASSEE OF COLD ROAST BEEF--Cut the beef into very thin slices;
+shred a handful of parsley very small, cut an onion into quarters,
+and put all together into a stewpan, with a piece of butter, and some
+strong broth; season with salt and pepper, and simmer very gently a
+quarter of an hour; then mix into it the yolks of two eggs, a glass
+of port wine, and a spoonful of vinegar; stir it quickly, rub the dish
+with shalot, and turn the fricassee into it.
+
+BRAWN--Clean a pig's head, and rub it over with salt and a little
+saltpetre, and let it lie two or three days; then boil it until the
+bones will leave the meat; season with salt and pepper, and lay the
+meat hot in a mold, and press and weigh it down for a few hours. Boil
+another hour, covering. Be sure and cut the tongue, and lay the slices
+in the middle, as it much improves the flavor.
+
+CALF'S LIVER AND BACON--Cut the liver into slices, and fry it first,
+then the bacon; lay the liver in the dish, and the bacon upon it;
+serve it up with gravy, made in the pan with boiling water, thickened
+with flour and butter, and lemon juice; and, if agreeable, a little
+parsley and onion may be chopped into it, or a little boiled parsley
+strewed over the liver. Garnish with slices of lemon.
+
+NICE FORM OF COLD MEATS--Remains of boiled ham, mutton, roast beef,
+etc., are good chopped fine with hard boiled eggs, two heads of
+lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and,
+if needed, more salt. Fix it smoothly in a salad dish, and adorn the
+edges with sprigs of parsley or leaves of curled lettuce. Keep by the
+ice or in a cool place until wanted.
+
+FRIED HAM AND EGGS--Cut thin slices, place in the pan, and fry
+carefully. Do not burn. When done break the eggs into the fat; pepper
+slightly; keep them whole; do not turn them.
+
+Ham rushers may be served with spinach and poached eggs.
+
+TO COOK HAM--Scrape it clean. Do not put into cold nor boiling water.
+let the water become warm; then put the ham in. Simmer or boil
+lightly for five or six hours; take out, and shave the rind off. Rub
+granulated sugar into the whole surface of the ham, so long as it can
+be made to receive it. Place the ham in a baking-dish with a bottle of
+champagne or prime cider. Baste occasionally with the juice, and let
+it bake an hour in a gentle heat.
+
+A slice from a nicely cured ham thus cooked is enough to animate the
+ribs of death.
+
+Or, having taken off the rind, strew bread crumbs or raspings over
+it, so as to cover it; set it before the fire, or in the oven till
+the bread is crisp and brown. Garnish with carrots, parsley, etc. The
+water should simmer all the time, and never boil fast.
+
+HAM AND CHICKEN, IN JELLY--This is a nice dish for supper or luncheon.
+make with a small knuckle of veal some good white stock. When cold, skim
+and strain it; melt it, and put a quart of it into a saucepan with the
+well beaten whites of three eggs; a dessert-spoonful of chili, or a
+tablespoonful of tarragon vinegar, and a little salt. Beat the mixture
+well with a fork till it boils; let it simmer till it is reduced to a
+little more than a pint; strain it; put half of it into a mold; let it
+nearly set. Cut the meat of a roast chicken into small thin pieces;
+arrange it in the jelly with some neat little slices of cold boiled ham,
+and sprinkle chopped parsley between the slices. When it has got quite
+cold, pour in the remainder of the jelly, and stand the mold in cold
+water, or in a cool place, so that it sets speedily. Dip the mold in
+boiling water to turn it out. Do not let it remain in the water more
+than a minute, or it will spoil the appearance of the dish. Garnish with
+a wreath of parsley.
+
+LEG OF LAMB--Should be boiled in a cloth to look as white as possible;
+the loin fried in steaks and served round, garnished with dried
+or fried parsley; spinach to eat with it; or dressed separately or
+roasted.
+
+LOIN OF MUTTON--Take off the skin, separate the joints with the
+chopper; if a large size, cut the chine-bone with a saw, so as to
+allow it to be carved in smaller pieces; run a small spit from one
+extremity to the other, and affix it to a larger spit, and roast it
+like the haunch. A loin weighing six pounds will take one hour to
+roast.
+
+OBSERVATIONS ON MEAT--In all kinds of provisions, the best of the kind
+goes the farthest; it cuts out with most advantage, and affords most
+nourishment. Round of beef, fillet of veal, and leg of mutton, are
+joints of higher price; but as they have more solid meat, they deserve
+the preference. But those joints which are inferior may be dressed as
+palatably.
+
+In loins of meat, the long pipe that runs by the bone should be
+taken out, as it is apt to taint; as also the kernels of beef. Do not
+purchase joints bruised by the blows of drovers.
+
+Save shank bones of mutton to enrich gravies or soups.
+
+When sirloins of beef, or loins of veal or mutton, come in, part of
+the suet may be cut off for puddings, or to clarify.
+
+Dripping will baste anything as well as butter; except fowls and game;
+and for kitchen pies, nothing else should be used.
+
+The fat of a neck or loin of mutton makes a far lighter pudding than
+suet.
+
+Frosted meat and vegetables should be soaked in _cold water_ two or
+three hours before using.
+
+If the weather permit, meat eats much better for hanging two or three
+days before it is salted.
+
+Roast-beef bones, or shank bones of ham, make fine peas-soup; and
+should be boiled with the peas the day before eaten, that the fat may
+be taken off.
+
+BOILED LEG OF MUTTON--Soak well for an hour or two in salt and water;
+do not use much salt. Wipe well and boil in a floured cloth. Boil from
+two hours to two hours and a half. Serve with caper sauce, potatoes,
+mashed turnips, greens, oyster sauce, etc.
+
+--> To preserve the gravy in the
+leg, do not put it in the water till it boils; for the sudden contact
+with water causes a slight film over the surface, which prevents the
+escape of the gravy, which is abundant when carved.
+
+HOW TO HASH MUTTON.--Cut thin slices of dressed mutton, fat and lean;
+flour them; have ready a little onion boiled in two or three spoonfuls
+of water; add to it a little gravy and the meat seasoned, and make
+it hot, but not to boil. Serve in a covered dish. Instead of onion, a
+clove, a spoonful of current jelly, and half a glass of port wine will
+give an agreeable flavor of venison, if the meat be fine.
+
+Pickled cucumber, or walnut cut small, warm in it for change.
+
+HOW TO PREPARE PIG'S CHEEK FOR BOILING.--Cut off the snout, and clean
+the head; divide it, and take out the eyes and the brains; sprinkle
+the head with salt, and let it drain 24 hours. Salt it with common
+salt and saltpetre; let it lie nine days if to be dressed without
+stewing with peas, but less if to be dressed with peas, and it must be
+washed first, and then simmer till all is tender.
+
+PIG'S FEET AND EARS.--Clean carefully, and soak some hours, and boil
+them tender; then take them out; boil some vinegar and a little salt
+with some of the water, and when cold put it over them. When they are
+to be dressed, dry them, cut the feet in two, and slice the ears; fry,
+and serve with butter, mustard and vinegar. They may be either done in
+batter, or only floured.
+
+PORK, LOIN OF.--Score it, and joint it, that the chops may separate
+easily; and then roast it as a loin of mutton. Or, put it into
+sufficient water to cover it; simmer till almost enough; then peel off
+the skin, and coat it with yolk of egg and bread crumbs, and roast for
+15 or 20 minutes, till it is done enough.
+
+HOW TO PICKLE PORK.--Cut the pork in such pieces as will lie in the
+pickling tub; rub each piece with saltpetre; then take one part bay
+salt, and two parts common salt, and rub each piece well; lay them
+close in the tub, and throw salt over them.
+
+Some use a little sal prunnella, and a little sugar.
+
+PORK PIE, TO EAT COLD.--Raise a common boiled crust into either a
+round or oval form, which you choose, have ready the trimmings and
+small bits of pork cut off a sweet bone, when the hog is killed, beat
+it with a rolling-pin, season with pepper and salt, and keep the fat
+and lean separate, put it in layers quite close to the top, lay on the
+lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking
+oven, as the meat is very solid. Observe, put no bone or water in the
+pork pie; the outside pieces will be hard if they are not cut small
+and pressed close.
+
+HOW TO ROAST A LEG OF PORK.--Choose a small leg of fine young pork;
+cut a slit in the knuckle with a sharp knife; and fill the space with
+sage and onion chopped, and a little pepper and salt. When half done,
+score the skin in slices, but don't cut deeper than the outer rind.
+
+Apple sauce and potatoes should be served to eat with it.
+
+PORK, ROLLED NECK OF.--Bone it; put a forcemeat of chopped sage, a
+very few crumbs of bread, salt, pepper and two or three berries of
+allspice over the inside; then roll the meat as tight as you can, and
+roast it slowly, and at a good distance at first.
+
+CHINE OF PORK.--Salt three days before cooking. Wash it well; score
+the skin, and roast with sage and onions finely shred. Serve with
+apple sauce.--the chine is often sent to the table boiled.
+
+HOW TO COLLAR PORK.--Bone a breast or spring of pork; season it with
+plenty of thyme, parsley and sage; roll it hard; put in a cloth, tie
+both ends, and boil it; then press it; when cold, take it out of the
+cloth, and keep it in its own liquor.
+
+PORK AS LAMB.--Kill a young pig of four or five months old: cut up the
+forequarter for roasting as you do lamb, and truss the shank close.
+The other parts will make delicate pickled pork; or steaks, pies, etc.
+
+PORK SAUSAGES.--Take 6 lbs. of young pork, free from gristle, or fat;
+cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very
+fine; pick off the leaves of a hand-full of sage, and shred it fine;
+spread the meat on a clean dresser, and shake the sage over the meat;
+shred the rind of a lemon very fine, and throw it, with sweet herbs,
+on the meat; grate two nutmegs, to which put a spoonful of pepper,
+and a large spoonful of salt: throw the suet over, and mix all well
+together. Put it down close in the pot; and when you use it, roll it
+up with as much egg as will make it roll smooth.
+
+SAUSAGE ROLLS.--One pound of flour, half a pound of the best lard,
+quarter of a pound of butter, and the yolks of three eggs well beaten.
+Put the flour into a dish, make a hole in the middle of it, and rub
+in about one ounce of the lard, then the yolks of the eggs, and enough
+water to mix the whole into a smooth paste. Roll it out about an inch
+thick; flour your paste and board. Put the butter and lard in a lump
+into the paste, sprinkle it with flour, and turn the paste over it;
+beat it with a rolling-pin until you have got it flat enough to roll;
+roll it lightly until very thin; then divide your meat and put it into
+two layers of paste, and pinch the ends. Sausage rolls are now usually
+made small. Two pounds of sausage meat will be required for this
+quantity of paste, and it will make about two and a half dozen of
+rolls. Whites of the eggs should be beaten a little, and brushed over
+the rolls to glaze them. They will require from twenty minutes to
+half an hour to bake, and should be served on a dish covered with a
+neatly-folded napkin.
+
+SPICED BEEF.--Take a round of an ox; or young heifer, from 20 to 40
+lbs. Cut it neatly, so that the thin flank end can wrap nearly round.
+Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two
+handfuls of common salt. mix them well together and rub it all over.
+the next day salt it well as for boiling. Let it lie from two to three
+weeks, turning it every two or three days. Take out of the pickle,
+and wipe it dry. then take cloves, mace, well powdered, a spoonful
+of gravy, and rub it well into the beef. Roll it up as tightly as
+possible; skewer it, and tie it up tight. Pour in the liquor till the
+meat is quite saturated, in which state it must be kept.
+
+STEWED BEEF.--Take five pounds of buttock, place it in a deep dish;
+half a pint of white wine vinegar, three bay leaves, two or three
+cloves, salt and pepper; turn it over twice the first day, and every
+morning after for a week or ten days. Boil half a pound or a quarter
+of a pound of butter, and throw in two onions, chopped very small,
+four cloves, and some pepper-corns; stew five hours till tender and a
+nice light brown.
+
+HOW TO BOIL TONGUE.--If the tongue be a dry one, steep in water
+all night. Boil it three hours. If you prefer it hot, stick it with
+cloves. Clear off the scum, and add savory herbs when it has boiled
+two hours; but this is optional. Rub it over with the yolk of an egg;
+strew over it bread crumbs; baste it with butter; set it before the
+fire till it is of a light brown. When you dish it up, pour a little
+brown gravy, or port wine sauce mixed the same way as for venison. Lay
+slices of currant jelly around it.
+
+HOW TO FRICASSEE TRIPE.--Cut into small square pieces. Put them into
+the stewpan with as much sherry as will cover them, with pepper,
+ginger, a blade of mace, sweet herbs and an onion. Stew 15 minutes.
+take out the herbs and onion, and put in a little shred of parsley,
+the juice of a small lemon, half an anchovy cut small, a gill of cream
+and a little butter, or yolk of an egg. Garnish with lemon.
+
+HOW TO FRY TRIPE.--Cut the tripe into small square pieces; dip them in
+yolks of eggs, and fry them in good dripping, till nicely brown; take
+out and drain, and serve with plain melted butter.
+
+VEAL CUTLETS, MAINTENON.--Cut slices about three quarters of an inch
+thick, beat them with a rolling-pin, and wet them on both sides
+with egg; dip them into a seasoning of bread crumbs, parsley, thyme,
+knotted marjoram, pepper, salt and a little nutmeg grated; then put
+them in papers folded over, and broil them; and serve with a boat of
+melted butter, with a little mushroom ketchup.
+
+VEAL CUTLETS.--Another way.--Prepare as above, and fry them; lay into
+a dish, and keep them hot; dredge a little flour, and put a bit of
+butter into the pan; brown it, then pour some boiling water into it
+and boil quickly; season with pepper, salt and ketchup and pour over
+them.
+
+ANOTHER WAY.--Prepare as before, and dress the cutlets in a dutch
+oven; pour over them melted butter and mushrooms.
+
+FILLET OF VEAL.--Veal requires a good, bright fire for roasting.
+before cooking, stuff with a force-meat, composed of 2 ozs. of
+finely-powdered bread crumbs, half a lemon-peel chopped fine, half a
+teaspoonful of salt, and the same quantity of mixed mace and cayenne
+pepper, powdered parsley, and some sweet herbs; break an egg, and mix
+all well together. Baste your joint with fresh butter, and send it
+to table well browned. A nice bit of bacon should be served with the
+fillet of veal, unless ham is provided.
+
+VEAL PATTIES.--Mince some veal that is not quite done with a little
+parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a
+little cream and gravy just to moisten the meat; and add a little ham.
+do not warm it till the patties are baked.
+
+VEAL PIE.--Take some of the middle, or scrag, of a small neck; season
+it; and either put to it, or not, a few slices of lean bacon or ham.
+If it is wanted of a high relish, add mace, cayenne, and nutmeg, to
+the salt and pepper; and also force-meat and eggs; and if you choose,
+add truffles, morels, mushrooms, sweet-bread, cut into small bits, and
+cocks'-combs blanched, if liked. Have a rich gravy ready, to pour
+in after baking. It will be very good without any of the latter
+additions.
+
+COMMON VEAL PIE.--Cut a breast of veal into pieces; season with pepper
+and salt, and lay them in the dish. Boil hard six or eight yolks of
+eggs, and put them into different places in the pie; pour in as much
+water as will nearly fill the dish; put on the lid, and bake. _Lamb
+Pie_ may be done this way.
+
+STEWED VEAL.--Cut the veal as for small cutlets; put into the bottom of
+a pie-dish a layer of the veal, and sprinkle it with some finely-rubbed
+sweet basil and chopped parsley, the grated rind of one lemon with the
+juice, half a nut-meg, grated, a little salt and pepper; and cut into
+very small pieces [Transcriber's note: the original text reads 'peices']
+a large spoonful of butter; then another layer of slices of veal, with
+exactly the same seasoning as before; and over this pour one pint of
+Lisbon wine and half a pint of cold water; then cover it over very
+thickly with grated stale bread; put this in the oven and bake slowly
+for three-quarters of an hour, and brown it. Serve it in a pie-dish hot.
+
+BREAST OF VEAL STUFFED--Cut off the gristle of a breast of veal, and
+raise the meat off the bones, then lay a good force-meat, made of
+pounded veal, some sausage-meat, parsley, and a few shalots chopped
+very fine, and well seasoned with pepper, salt, and nutmeg; then roll
+the veal tightly, and sew it with fine twine to keep it in shape, and
+prevent the force-meat escaping; lay some slices of fat bacon in a
+stew-pan, and put the veal roll on it; add some stock, pepper,
+salt, and a bunch of sweet herbs; let it stew three hours, then cut
+carefully out the twine, strain the sauce after skimming it well,
+thicken it with brown flour; let it boil up once, and pour it over the
+veal garnish with slices of lemon, each cut in four. A fillet of veal
+first stuffed with force-meat can be dressed in the same manner,
+but is must first be roasted, so as to brown it a good color; and
+force-meat balls, highly seasoned, should be served round the veal.
+
+
+       *       *       *       *       *
+
+HOW TO MAKE PIES
+OF VARIOUS KINDS
+
+
+BEEF-STEAK PIE--Prepare the steaks as stated under _Beefsteaks_, and
+when seasoned and rolled with fat in each, put them in a dish with puff
+paste round the edges; put a little water in the dish, and cover it with
+a good crust.
+
+CHICKEN PIE--Cut the chicken in pieces, and boil nearly
+tender. Make a rich crust with an egg or two to make it light and
+puffy. Season the chicken and slices of ham with pepper, salt, mace,
+nutmeg, and cayenne. Put them in layers, first the ham, chicken,
+force-meat balls, and hard eggs in layers. Make a gravy of knuckle of
+veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it
+over the contents of the pie, and cover with paste. Bake an hour.
+
+COCOANUT PIE--Take a teacup of cocoanut, put it into a coffee-cup,
+fill it up with sweet milk, and let it soak a few hours. When ready
+to bake the pie, take two tablespoonfuls of flour, mix with milk, and
+stir in three-fourths of a cup of milk (or water); place on the stove,
+and stir until it thickens. Add butter the size of a walnut, while
+warm. When cool, add a little salt, two eggs, saving out the white
+of one for the top. Sweeten to taste. Add the cocoanut, beating well.
+Fill the crust and bake. When done, have the extra white beaten ready
+to spread over the top. Return to the oven and brown lightly.
+
+CREAM PIE--Take eight eggs, eight ounces pounded sugar, eight ounces
+flour, put all together into a stew-pan with two glasses of milk, stir
+until it boils, then add quarter pound of butter, and quarter pound of
+almonds, chopped fine; mix well together, make paste, roll it out half
+an inch thick, cut out a piece the size of a teaplate, put in a baking
+tin, spread out on it the cream, and lay strips of paste across each
+way and a plain broad piece around the edge, egg and sugar the top and
+bake in a quick oven.
+
+FISH PIE--Pike, perch and carp may be made into very savory pies if
+cut into fillets, seasoned and baked in paste, sauce made of veal
+broth, or cream put in before baking.
+
+GAME PIE--Divide the birds, if large, into pieces or joints. They may
+be pheasants, partridges, etc. Add a little bacon or ham. Season well.
+Cover with puff paste, and bake carefully. Pour into the pie half a
+cupful of melted butter, the juice of a lemon, and a glass of sherry,
+when rather more than half baked.
+
+GIBLET PIE--Clean the giblets well; stew with a little water, onion,
+pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal
+or mutton steaks. Put the liquor of the stew to the giblets. Cover
+with paste, and when the pie is baked, pour into it a large teacupful
+of cream. LAMB PASTY--Bone the lamb, cut it into square pieces; season
+with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some
+beef suet, and the lamb upon it, making a high border about it; then
+turn over the paste close, and bake it. When it is enough, put in some
+claret, sugar, vinegar, and the yolks of eggs, beaten, together. To
+have the sauce only savory, and not sweet, let it be gravy only, or
+the baking of bones in claret.
+
+SALMON PIE.--Grate the rind of one small lemon, or half a large one;
+beat the yolks of 2 eggs; 4 tablespoons of sugar; beat all together;
+add to this 1/2 pint of cold water, with 1-1/2 tablespoons of flour in
+it; rub smooth so there will be no lumps; beat the whites of two eggs
+to a stiff froth; stir this in your pie-custard before you put it in
+the pan. Bake with one crust, and bake slowly.
+
+SALMON PIE--Grate the rind of a lemon into the yolks of three fresh
+eggs; beat for five minutes, adding three heaping tablespoonfuls of
+granulated sugar; after squeezing in the juice of the lemon add half a
+teacupful of water; mix all thoroughly, and place in a crust the
+same as made for custard pie; place in oven and bake slowly. Take
+the whites of the three eggs, and beat to a stiff froth, adding two
+tablespoonfuls of pulverized sugar, and juice of half a lemon; after
+the pie bakes and is cool, place the frosting on top, and put into a
+hot oven to brown.
+
+MINCE-MEAT--There are various opinions as to the result of adding
+meat to the sweet ingredients used in making this favorite dish. Many
+housewives think it an improvement, and use either the under-cut of
+a well-roasted surloin of beef or a boiled fresh ox-tongue for the
+purpose. Either of these meats may be chosen with advantage, and one
+pound, after it has been cooked, will be found sufficient; this
+should be freed from fat, and well minced. In making mince-meat, each
+ingredient should be minced separately and finely before it is added
+to the others. For a moderate quantity, take two pounds of raisins
+(stoned), the same quantity of currants, well washed and dried, ditto
+of beef suet, chopped fine, one pound of American apples, pared and
+cored, two pounds of moist sugar, half a pound of candied orange-peel,
+and a quarter of a pound of citron, the grated rinds of three lemons,
+one grated nutmeg, a little mace, half an ounce of salt, and one
+teaspoonful of ginger. After having minced the fruit separately, mix
+all well together with the hand; then add half a pint of French brandy
+and the same of sherry. Mix well with a spoon, press it down in jars,
+and cover it with a bladder.
+
+GOOD MINCE PIES.--Six pounds beef; 5 pounds suet; 5 pounds sugar;
+2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint
+molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound
+citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1
+lemon-skin, and all chopped fine; 2 parts chopped apples to one of
+meat; brandy and cider to taste.
+
+MOCK MINCE PIES.--One teacup of bread; one of vinegar; one of water;
+one of raisins; one of sugar; one of molasses; one half-cup of butter;
+one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity
+is sufficient for three pies. They are equally as good as those made
+in the usual way.
+
+POTATO PASTY.--Boil and peel and mash potatoes as fine as possible;
+mix them with salt, pepper, and a good bit of butter. Make a paste;
+roll it out thin like a large puff, and put in the potato; fold over
+one half, pinching the edges. Bake in a moderate oven.
+
+POTATO PIE.--Skin some potatoes and cut them in slices; season them;
+and also some mutton, beef, pork or veal, and a lump of butter. Put
+layers of them and of the meat. A few eggs boiled and chopped fine
+improves it.
+
+VEAL AND HAM PIE.--Cut about one pound and a half of veal into thin
+slices, as also a quarter of a pound of cooked ham; season the veal
+rather highly with white pepper and salt, with which cover the bottom
+of the dish; then lay over a few slices of ham, then the remainder of
+the veal, finishing with the remainder of the ham; add a wineglassful
+of water, and cover with a good paste, and bake; a bay-leaf will be an
+improvement.
+
+VINEGAR PIE.--Five tablespoons vinegar, five sugar, two flour, two
+water, a little nutmeg. Put in dish and bake.
+
+
+       *       *       *       *       *
+
+HOW TO MAKE PRESERVES
+OF VARIOUS KINDS
+
+
+APPLE JAM.--Fill a wide jar nearly half full of water; cut the apples
+unpeeled into quarters, take out the core, then fill the jar with the
+apples; tie a paper over it, and put it into a slow oven. When quite
+soft and cool, pulp them through a sieve. To each pound of pulp put
+three-quarters of a pound of crushed sugar, and boil it gently until it
+will jelly. Put it into large tart dishes or jars. It will keep for five
+or more years in a cool, dry place. If for present use, or a month
+hence, half a pound of sugar is enough.
+
+APPLE MARMALADE.--Scald apples till they will pulp from the core; then
+take an equal weight of sugar in large lumps, just dip them in water,
+and boil it till it can be well skimmed, and is a thick syrup, put to
+it the pulp, and simmer it on a quick fire a quarter of an hour. Grate
+a little lemon-peel before boiled, but if too much it will be bitter.
+
+BARBERRY JAM.--The barberries for this preserve should be quite ripe,
+though they should not be allowed to hang until they begin to decay.
+Strip them from the stalks; throw aside such as are spotted, and for
+one pound of fruit allow eighteen ounces well-refined sugar; boil
+this, with about a pint of water to every four pounds, until it
+becomes white, and falls in thick masses from the spoon; then throw in
+the fruit, and keep it stirred over a brisk fire for six minutes only;
+take off the scum, and pour it into jars or glasses. Sugar four and
+a half pounds; water a pint and a quarter, boil to candy height;
+barberries four pounds; six minutes.
+
+HOW TO PRESERVE BLACK CURRANTS.--Get the currants when they are dry,
+and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into
+a preserving pan, with as much juice of currants as will dissolve it;
+when it boils skim it, and put in the currants, and boil them till
+they are clear; put them into a jar, lay brandy paper over them, tie
+them down, and keep in a dry place. A little raspberry juice is an
+improvement.
+
+CHERRY JAM.--Pick and stone 4 lbs. of May-duke cherries; press them
+through a sieve; then boil together half a pint of red currant or
+raspberry juice, and 3/4 lb. of white sugar, put the cherries into
+them while boiling; add 1 lb. of fine white sugar. Boil quickly 35
+minutes, jar, and cover well.
+
+CHERRY MARMALADE.--Take some very ripe cherries; cut off the stalks
+and take out the stones; crush them and boil them well; put them into
+a hand sieve, and force them through with a spatula, till the whole is
+pressed through and nothing remains but the skins; put it again upon
+the fire to dry; when reduced to half weigh it, and add an equal
+weight of sugar; boil again; and when it threads between the fingers,
+it is finished.
+
+HOW TO PRESERVE CURRANTS FOR TARTS.--Let the currants be ripe, dry and
+well picked. To every 1-1/4 lbs. of currants put 1 lb. of sugar into
+a preserving pan with as much juice of currants as will dissolve it;
+when it boils skim it, and put in the currants; boil till clear; jar,
+and put brandy-paper over; tie down; keep in a dry place.
+
+HOW TO PRESERVE GRAPES.--Into an air-tight cask put a layer of bran
+dried in an oven; upon this place a layer of grapes, well dried, and
+not quite ripe, and so on alternately till the barrel is filled; end
+with bran, and close air-tight; they will keep 9 or 10 months. To
+restore them to their original freshness, cut the end off each bunch
+stalk, and put into wine, like flowers. Or,
+
+Bunches of grapes may be preserved through winter by inserting the end
+of the stem into a potato. The bunches should be laid on dry straw,
+and turned occasionally.
+
+HOW TO PRESERVE GREEN GAGES.--Choose the largest when they begin to
+soften; split them without paring; strew upon them part of the sugar.
+Blanch the kernels with a sharp knife. Next day pour the syrup from
+the fruit, and boil it with the other sugar six or eight minutes
+gently; skim and add the plums and kernels. Simmer till clear, taking
+off the scum; put the fruit singly into small pots, and pour the syrup
+and kernels to it. To candy it, do not add the syrup, but observe the
+directions given for candying fruit; some may be done each way.
+
+GREEN GAGE JAM.--Peel and take out the stones. To 1 lb. of pulp put
+3/4 lb. loaf sugar; boil half an hour; add lemon juice.
+
+TRANSPARENTLY BEAUTIFUL MARMALADE.--Take 3 lbs. bitter oranges; pare
+them as you would potatoes; cut the skin into fine shreds, and put
+them into a muslin bag; quarter all the oranges; press out the juice.
+Boil the pulp and shreds in three quarts of water 2-1/2 hours, down to
+three pints; strain through a hair sieve. Then put six pounds of sugar
+to the liquid, the juice and the shreds, the outside of two lemons
+grated, and the insides squeezed in; add three cents worth of
+isinglass. Simmer altogether slowly for 15 or 20 minutes.
+
+TOMATO MARMALADE.--Take ripe tomatoes in the height of the season;
+weigh them, and to every pound of tomatoes add one pound of sugar.
+Put the tomatoes into a large pan or small tub, and scald them with
+boiling water, so as to make the skin peel off easily; When you have
+entirely removed the skin, put the tomatoes (without any water) into
+a preserving kettle, wash them, and add the sugar, with one ounce of
+powdered ginger to every three pounds of fruit, and the juice of
+two lemons, the grated rind of three always to every three pounds of
+fruit. Stir up the whole together, and set it over a moderate fire.
+Boil it gently for two or three hours; till the whole becomes a thick,
+smooth mass, skimming it well, and stirring it to the bottom after
+every skimming. When done, put it warm into jars, and cover tightly.
+This will be found a very fine sweetmeat.
+
+HOW TO PRESERVE GREEN PEAS.--Shell, and put them into a kettle of
+water when it boils; give them two or three warms only, and pour
+them in a colander. Drain, and turn them out on a cloth, and then
+on another to dry perfectly. When dry bottle them in wide mouthed
+bottles; leaving only room to pour clarified mutton suet upon them an
+inch thick, and for the cork. Rosin it down; and keep in the cellar,
+or in the earth, as directed for gooseberries. When they are to be
+used, boil them till tender, with a bit of butter, a spoonful of
+sugar, and a bit of mint.
+
+HOW TO PRESERVE GREEN PEAS FOR WINTER USE.--Carefully shell the peas;
+then place them in the canister, not too large ones; put in a small
+piece of alum, about the size of a horse-bean to a pint of peas. When
+the canister is full of peas, fill up the interstices with water,
+and solder on the lid perfectly air-tight, and boil the canisters for
+about twenty minutes; then remove them to a cool place, and by the
+time of January they will be found but little inferior to fresh,
+new-gathered peas. Bottling is not so good; at least, we have not
+found it so; for the air gets in, the liquid turns sour, and the peas
+acquire a bad taste.
+
+HOW TO KEEP PRESERVES.--Apply the white of an egg, with a brush, to
+a single thickness of white tissue paper, with which covers the jars,
+lapping over an inch or two. It will require no tying, as it will
+become, when dry, inconceivably tight and strong, and impervious to
+the air.
+
+QUINCES FOR THE TEA-TABLE.--Bake ripe quinces thoroughly; when cold,
+strip off the skins, place them in a glass dish, and sprinkle with
+white sugar, and serve them with cream. They make a fine looking dish
+for the tea-table, and a more luscious and inexpensive one than the
+same fruit made into sweetmeats. Those who once taste the fruit thus
+prepared, will probably desire to store away a few bushels in the
+fall to use in the above manner.
+
+PICKLED PEARS.--Three pounds of sugar to a pint of vinegar, spice in a
+bag and boil, then cook the pears in the vinegar till done through.
+
+BOILED PEARS.--Boil pears in water till soft, then add one pound of
+sugar to three pounds of fruit.
+
+PICKLED CITRON.--One quart vinegar, two pounds sugar, cloves and
+cinnamon each one tablespoon, boil the citron tender in water, take
+them out and drain, then put them in the syrup and cook till done.
+
+HOW TO PRESERVE RASPBERRIES.--Take raspberries that are not too ripe,
+and put them to their weight in sugar, with a little water. Boil
+softly, and do not break them; when they are clear, take them up, and
+boil the syrup till it be thick enough; then put them in again, and
+when they are cold, put them in glasses or jars.
+
+RASPBERRY JAM.--One pound sugar to four pounds fruit, with a few
+currants.
+
+SPICED CURRANTS.--Six pounds currants, four pounds sugar, two
+tablespoons cloves and two of cinnamon, and one pint of vinegar; boil
+two hours until quite thick.
+
+STEWED PEARS--Pare and halve or quarter a dozen pears, according to
+their size; carefully remove the cores, but leave the sloths on. Place
+them in a clean baking-jar, with a closely fitting lid; add to them
+the rind of one lemon, cut in strips, and the juice of half a lemon,
+six cloves, and whole allspice, according to discretion. Put in just
+enough water to cover the whole, and allow half a pound of loaf-sugar
+to every pint. Cover down close, and bake in a very cool oven for five
+hours, or stew them very gently in a lined saucepan from three to four
+hours. When done, lift them out on a glass dish without breaking them;
+boil up the syrup quickly for two or three minutes; let it cool
+a little, and pour it over the pears. A little cochineal greatly
+enhances the appearance of the fruit; you may add a few drops of
+prepared cochineal; and a little port wine is often used, and much
+improves the flavor.
+
+HOW TO PRESERVE WHOLE STRAWBERRIES--Take equal weights of the fruit
+and refined sugar, lay the former in a large dish, and sprinkle half
+the sugar in fine powder over, give a gentle shake to the dish that
+the sugar may touch the whole of the fruit; next day make a thin syrup
+with the remainder of the sugar, and instead of water allow one pint
+of red currant juice to every pound of strawberries; in this simmer
+them until sufficiently jellied. Choose the largest scarlets, or
+others when not dead ripe.
+
+HOW TO PRESERVE STRAWBERRIES IN WINE--Put
+a quantity of the finest large strawberries into a gooseberry-bottle,
+and strew in three large spoonfuls of fine sugar; fill up with Madeira
+wine or fine sherry.
+
+PRESERVED TOMATOES--One pound of sugar to one pound of ripe tomatoes
+boiled down; flavor with lemon.
+
+
+       *       *       *       *       *
+
+HOW TO BOIL, BAKE AND STEAM
+PUDDINGS
+
+
+AMBER PUDDING--Put a pound of butter into a saucepan, with three
+quarters of a pound of loaf sugar finely powdered; melt the butter,
+and mix well with it; then add the yolks of fifteen eggs well beaten,
+and as much fresh candied orange as will add color and flavor to
+it, being first beaten to a fine paste. Line the dish with paste for
+turning out; and when filled with the above, lay a crust over, as you
+would a pie, and bake in a slow oven. It is as good cold as hot.
+
+BAKED APPLE PUDDING--Pare and quarter four large apples; boil them
+tender with the rind of a lemon, in so little water, that when done,
+none may remain; beat them quite fine in a mortar; add the crumbs of
+a small roll, four ounces of butter melted, the yolks of five, and
+whites of three eggs, juice of half a lemon, and sugar to taste: beat
+all together, and lay it in a dish with paste to turn out.
+
+BOILED APPLE PUDDING--Suet, 5 ozs.; flour, 8 ozs.; chop the suet very
+fine, and roll it into the flour. Make it into a light paste with water.
+Roll out. Pare and core 8 good sized apples; slice them; put them on
+the paste, and scatter upon them 4 lb. of sugar; draw the paste round
+the apples, and boil two hours or more, in a well floured cloth. Serve
+with melted butter sweetened.
+
+SWISS APPLE PUDDING--Butter a deep dish; put into it a layer of bread
+crumbs; then a layer of finely chopped suet; a thick layer of finely
+chopped apples, and a thick layer of sugar. Repeat from the first
+layer till the dish is full, the last layer to be finger biscuits
+soaked in milk. Cover it till nearly enough; then uncover, till the
+top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you
+please. Bake from 30 to 40 minutes.
+
+APPLE AND SAGO PUDDING--Boil a cup of sago in boiling water with a
+little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin
+slices, mix them with the sago; after it is well boiled add a small
+piece of butter: pour into a pudding dish and bake half an hour.
+
+APPLE PUDDING--Pare and stew three pints of apples, mash them, and add
+four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated
+lemon. Bake it on a short crust.
+
+APPLE POTATOE PUDDING.--Six potatoes boiled and mashed fine, add a
+little salt and piece of butter, size of an egg, roll this out with
+a little flour, enough to make a good pastry crust which is for the
+outside of the dumpling, into this put peeled and chopped apples, roll
+up like any apple dumpling, steam one hour, eat hot with liquid sauce.
+
+ARROW-ROOT PUDDING.--Take 2 teacupfuls of arrowroot, and mix it with
+half a pint of old milk; boil another half pint of milk, flavoring it
+with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into
+the boiling milk. When cold, add the yolks of 3 eggs beaten into 3
+ozs. of sugar. Then add the whites beaten to a stiff broth, and bake
+in a buttered dish an hour. Ornament the tops with sweetmeats, or
+citron sliced.
+
+AUNT NELLY'S PUDDING--Half a pound of flour, half pound of treacle,
+six ounces of chopped suet, the juice and peel of one lemon, 4
+tablespoonfuls of cream, two or three eggs. Mix and beat all together.
+Boil in a basin (previously well buttered) four hours.--For
+sauce, melted butter, a wine-glassful of sherry, and two or three
+tablespoonfuls of apricot jam.
+
+BAKED INDIAN PUDDING.--Two quarts sweet milk; 1 pint New Orleans
+molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or
+cinnamon. Boil the milk; pour it over the meal and molasses; add salt
+and spice; bake three hours. This is a large family pudding.
+
+BATTER, TO BE USED WITH ALL SORTS OF ROASTING MEAT.--Melt good butter;
+put to it three eggs, with the whites well beaten up, and warm them
+together, stirring them continually. With this you may baste any
+roasting meat, and then sprinkle bread crumbs thereon; and so continue
+to make a crust as thick as you please.
+
+BATTER, FOR FRYING FRUIT, VEGETABLES, ETC.--Cut four ounces of fresh
+butter into small pieces, pour on it half a pint of barley water, and
+when dissolved, add a pint of cold water; mix by degrees with a pound of
+fine dry flour, and a small pinch of salt. Just before it is used, stir
+into it the whites of two eggs beaten to a solid froth; use quickly,
+that the batter may be light.
+
+BEEF STEAK PUDDING.--Take some fine rump steaks; roll them with fat
+between; and if you approve a little shred onion. Lay a paste of suet
+in a basin, and put in the chopped steaks; cover the basin with a suet
+paste, and pinch the edges to keep the gravy in. Cover with a cloth
+tied close, let the pudding boil slowly for two hours.
+
+BAKED BEEF STEAK PUDDING.--Make a batter of milk, two eggs and
+flour, or, which is much better, potatoes boiled and mashed through
+a colander; lay a little of it at the bottom of the dish; then put in
+the steaks very well seasoned; pour the remainder of the batter over
+them, and bake it.
+
+BEEF STEAK PUDDING.--Prepare a good suet crust, and line a cake-tin
+with it; put in layers of steak with onions, tomatoes, and mushrooms,
+chopped fine, a seasoning of pepper, salt and cayenne, and half a
+cup of water before you close it. Bake from an hour and a half to two
+hours, according to the size of the pudding and serve very hot.
+
+BLACK CAP PUDDING..--Make a batter with milk, flour and eggs; butter a
+basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants.
+Cover it with a cloth well floured, and tie the cloth very tight.
+Boil nearly one hour. The currants will have settled to the bottom;
+therefore dish it bottom upwards. Serve with sweet sauce and a little
+rum.
+
+OSWEGO BLANC MANGE.--Four tablespoonfuls or three ounces of Oswego
+prepared corn to one quart of milk. Dissolve the corn to some of
+the milk. Put into the remainder of the milk four ounces of sugar,
+a little salt, apiece of lemon rind, or cinnamon stick, and heat
+to _near_ boiling. Then add the mixed corn, and boil (stirring it
+briskly) four minutes; take out the rind, and pour into a mold or cup,
+and keep until cold. When turned out, pour round it any kind of stewed
+or preserved fruits, or a sauce of milk and sugar.
+
+NICE BLANC-MANGE.--Swell four ounces of rice in water; drain and boil
+it to a mash in good milk, with sugar, a bit of lemon peel, and a
+stick of cinnamon. Take care it does not burn, and when quite soft
+pour it into cups, or into a shape dipped into cold water. When cold
+turn it out, garnish with currant jelly, or any red preserved fruit.
+Serve with cream or plain custard.
+
+BOILED BATTER PUDDING.--Three eggs, one ounce of butter, one pint of
+milk, three tablespoonfuls of flour, a little salt. Put the flour into
+a basin, and add sufficient milk to moisten it; carefully rub down all
+the lumps with a spoon, then pour in the remainder of the milk, and
+stir in the butter, which should be previously melted; keep beating
+the mixture, add the eggs and a pinch of salt, and when the batter
+is quite smooth, put into a well-buttered basin, tie it down very
+tightly, and put it into boiling water; move the basin about for a few
+minutes after it is put into the water, to prevent the flour settling
+in any part, and boil for one hour and a quarter. This pudding may
+also be boiled in a floured cloth that has been wetted in hot water;
+it will then take a few minutes less than when boiled in a basin.
+Send these puddings very quickly to table, and serve with sweet sauce,
+wine-sauce, stewed fruit, or jam of any kind; when the latter is used,
+a little of it may be placed round the dish in small quantities, as a
+garnish.
+
+BREAD AND BUTTER PUDDING..--Butter a dish well, lay in a few slices of
+bread and butter, boil one pint of milk, pour out over two eggs well
+beaten, and then over the bread and butter, bake over half hour.
+
+SIMPLE BREAD PUDDING.--Take the crumbs of a stale roll, pour over it
+one pint of boiling milk, and set it by to cool. When quite cold, beat
+it up very fine with two ounces of butter, sifted sugar sufficient
+to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed
+currants, beat up four eggs separately, and then mix them up with the
+rest, adding, if desired, a few strips of candied orange peel. All the
+ingredients must be beaten up together for about half an hour, as the
+lightness of the pudding depends upon that. Tie it up in a cloth, and
+boil for an hour. When it is dished, pour a little white wine sauce
+over the top.
+
+CHRISTMAS PLUM PUDDING.--Suet, chopped small, six ounces; raisins,
+stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a
+wine glass of brandy, a little nutmeg and cinnamon pounded as fine as
+possible, half a teaspoonful of salt, rather less than half pint milk,
+fine sugar, four ounces; candied lemon, one ounce; citron half an
+ounce. Beat the eggs and spice well together; mix the milk by degrees,
+then the rest of the ingredients. Dip a fine, close, linen cloth into
+boiling water, and put in a sieve (hair), flour it a little, and tie
+up close. Put the pudding into a saucepan containing six quarts of
+boiling water; keep a kettle of boiling water alongside, and fill up
+as it wastes. Be sure to keep it boiling at least six hours. Serve
+with any sauce; or arrow-root with brandy.
+
+CHRISTMAS PUDDING.--Suet 1-1/2 lbs., minced small; currants, 1-1/2
+lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated
+nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a
+teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of
+flour, 1 pint of milk, and a wine glassful of brandy. Beat first the
+eggs, add half the milk, beat all together, and gradually stir in all
+the milk, then the suet, fruit, etc., and as much milk to mix it very
+thick. Boil in a cloth six or seven hours.
+
+COTTAGE PUDDING.--One pint sifted flour, three tablespoons melted
+butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one
+teaspoon soda, mix and bake.
+
+CREAM PUDDING.--Cream, 1 pint; the yolks of seven eggs, seven
+tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small
+bit of soda. Rub the cream with the eggs and flour; add the rest, the
+milk last, just before baking, and pour the whole into the pudding
+dish. Serve with sauce of wine, sugar, butter, flavored as you like.
+
+CRUMB PUDDING.--The yolks and whites of three eggs, beaten separately,
+one ounce moist sugar, and sufficient bread crumbs to make it into
+a thick but not stiff mixture; a little powdered cinnamon. Beat all
+together for five minutes, and bake in a buttered tin. When baked,
+turn it out of the tin, pour two glasses of boiling wine over it, and
+serve. Cherries, either fresh or preserved, are very nice mixed in the
+pudding.
+
+DAMSON PUDDING.--Four or five tablespoonfuls of flour, three eggs
+beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of
+damsons, put them and 6 ozs. of sugar into the batter, and boil in a
+buttered basin for one hour and a half.
+
+EGG PUDDING.--It is made chiefly of eggs. It is nice made thus:--Beat
+well seven eggs; mix well with 2 ozs. of flour, pint and a half of
+milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour
+water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce
+sweetened.
+
+EXCELLENT FAMILY PLUM PUDDING.--Grate three-quarters of a pound of a
+stale loaf, leaving out the crusts; chop very fine three-quarters of a
+pound of firm beef suet (if you wish your pudding less rich, half a
+pound will do); mix well together with a quarter of a pound of flour;
+then add a pound of currants, well washed and well dried; half a pound
+of raisins, stoned, and the peel of a lemon, very finely shred and cut;
+four ounces of candied peel, either lemon, orange or citron, or all
+mingled (do not cut your peel too small or its flavor is lost); six
+ounces of sugar, a small teaspoonful of salt, three eggs, well beaten;
+mix all thoroughly together with as much milk as suffices to bring the
+pudding to a proper consistency, grate in a small nutmeg, and again stir
+the mixture vigorously. If you choose, add a small glass of brandy.
+Butter your mold or basin, which you must be sure to fill quite full, or
+the water will get in and spoil your handiwork; have your pudding cloth
+scrupulously clean and sweet, and of a proper thickness; tie down
+securely, and boil for seven or even eight hours.
+
+EXTRA PUDDING.--Cut light bread into thin slices. Form into the shape
+of a pudding in a dish. Then add a layer of any preserve, then a slice
+of bread, and repeat till the dish is full. Beat four or five eggs,
+and mix well with a pint of milk; then pour it over the bread and
+preserve, having previously dusted the same with a coating of rice
+flour. Boil twenty-five minutes.
+
+FIG PUDDING.--Procure one pound of good figs, and chop them very fine,
+and also a quarter of a pound of suet, likewise chopped as fine as
+possible; dust them both with a little flour as you proceed--it
+helps to bind the pudding together; then take one pound of fine bread
+crumbs, and not quite a quarter of a pound of sugar; beat two eggs in
+a teacupful of milk, and mix all well together. Boil four hours. If
+you choose, serve it with wine or brandy sauce, and ornament your
+pudding with blanched almonds. Simply cooked, however, it is better
+where there are children, with whom it is generally a favorite. We
+forgot to say, flavor with a little allspice or nutmeg, as you like;
+but add the spice before the milk and eggs.
+
+GELATINE PUDDING.--Half box gelatine dissolved in a large half pint
+boiling water, when cold stir in two teacups sugar, the juice of three
+lemons, the whites of four eggs beaten to a froth, put this in a mold
+to get stiff, and with the yolks of these four eggs, and a quart of
+milk make boiled custard, flavor with vanilla, when cold pour the
+custard round the mold in same dish.
+
+GOOSEBERRY PUDDING.--One quart of scalded gooseberries; when cold rub
+them smooth with the back of a spoon. Take six tablespoonfuls of the
+pulp, half a pound of sugar, quarter of a pound of melted butter,
+six eggs, the rind of two lemons, a handful of grated bread, two
+tablespoonfuls of brandy. Half an hour will bake it.
+
+GROUND RICE PUDDING.--Boil one pint of milk with a little piece of
+lemon peel, mix quarter pound of rice, ground, with half pint milk,
+two ounces sugar, one ounce butter, add these to the boiling milk.
+Keep stirring, take it off the fire, break in two eggs, keep stirring,
+butter a pie dish, pour in the mixture and bake until set.
+
+ICE PUDDING.--Put one quart of milk in a stew pan with half pound of
+white sugar, and stick of vanilla, boil it ten minutes, mix the yolks
+of ten eggs with a gill of cream, pour in the milk, then put it back
+again into the stew pan, and stir till it thickens (do not let it
+boil), strain it into a basin and leave it to cool. Take twelve pounds
+of ice, add two pounds of salt, mix together, cover the bottom of a
+pail, place the ice pot in it and build it around with the ice and
+salt, this done pour the cream into the pot, put on the cover, and do
+not cease turning till the cream is thick, the mold should be cold,
+pour in the cream, 3 or 4 pieces of white paper, wetted with cold
+water, are placed on it before the cover is placed on. Cover with ice
+till wanted, dip in cold water and turn out, fruit may be put in when
+put in the mold.
+
+INDIAN PUDDING.--Indian meal, a cupful, a little salt, butter, 1 oz.;
+molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a
+quart of boiling milk. Mix a cup of cold water with it; bake in a
+buttered dish 50 minutes.
+
+KIDNEY PUDDING.--If kidney, split and soak it, and season that or the
+meat. Make a paste of suet, flour and milk; roll it, and line a basin
+with some; put the kidney or steak in, cover with paste, and pinch
+round the edge. Cover with a cloth and boil a considerable time.
+
+LEMON DUMPLINGS.--Two tablespoonfuls of flour; bread crumbs, 1/2 lb.;
+beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4
+ozs.; 4 eggs well beaten, and strained, and the juice of three lemons
+strained. Make into dumplings, and boil in a cloth one hour.
+
+LEMON PUDDING.--Three tablespoons powdered crackers, eight tablespoons
+sugar, six eggs, one quart milk, butter size of an egg, the juice of
+one lemon and grated rind. Stir it first when put in oven.
+
+MACARONI PUDDING.--Take an equal quantity of ham and chicken, mince
+fine, half the quantity of macaroni which must be boiled tender in
+broth, two eggs beaten, one ounce butter, cayenne pepper and salt to
+taste, all these ingredients to be mixed thoroughly together, put in
+molds and boil two hours.
+
+MARROW PUDDING.--Pour a pint of cream boiling hot on the crumbs of a
+penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4
+eggs well; add a glass of brandy, with sugar and nutmeg to taste,
+and mix all well together. It may be either boiled or baked 40 or 50
+minutes; cut 2 ozs. of citron very thin, and stick them all over it
+when you dish it up.
+
+_Another way._--Blanch 1/2 lb. of almonds; put them in cold water all
+night; next day beat them in a mortar very fine, with orange or rose
+water. Take the crumbs of a penny loaf, and pour on the whole a pint
+of boiling cream; while it is cooling, beat the yolks of four eggs,
+and two whites, 15 minutes; a little sugar and grated nutmeg to your
+palate. Shred the marrow of the bones, and mix all well together, with
+a little candied orange cut small; bake, etc.
+
+MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to
+crumble to pieces; drain; mash them very smooth. Make them into a
+thickish batter with an egg or two, and milk, placing a layer of
+steaks or chops well-seasoned with salt and pepper at the bottom of
+the baking dish; cover with a layer of batter, and so alternately,
+till the dish is full, ending with batter at the top. Butter the dish
+to prevent sticking or burning. Bake of a fine brown color.
+
+NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint
+of milk, the yolks of six eggs, half a stick of vanilla, one ounce of
+sweet almonds, pounded, and half a pound of sugar; put them in a stewpan
+over a slow fire, and stir until the proper consistence, being careful
+not to let it boil; when cold, add a wine-glass of brandy; partially
+freeze, and add two ounces of [Transcriber's Note: The original text
+reads 'rasins'] raisins and half a pound of preserved fruits, cut small.
+Mix well, and mold. (Basket shape generally used.)
+
+POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of butter,
+the yolks and whites of two eggs, a quarter of a pint of cream, one
+spoonful of white wine, a morsel of salt, the juice and rind of a
+lemon; beat all to a froth; sugar to taste. A crust or not, as you
+like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats
+and almonds, and another egg.
+
+PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quantity
+of bread crumbs, suet, and currants, well washed and picked; two ounces
+of candied lemon, orange, and citron, chopped fine; five ounces pounded
+loaf sugar; half a nutmeg, grated. Mix all together with four eggs.
+Butter well and flour a tin, put in the mixture, and place a buttered
+paper on the top, and a cloth over the paper. If you steam it the paper
+is sufficient. It will take two hours boiling. When you dish it, stick
+cut blanched almonds on it, and serve with wine sauce.
+
+PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons
+melted butter, two cups flour, two teaspoons baking powder, a little
+nutmeg, bake in a dish and when sent to the table, put raspberry jam
+under same with wine sauce.
+
+BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
+quart of milk. Prepare, and cook the same as Blanc-Mange. After it is
+cool, stir up with it _thoroughly_ two or three eggs well beaten, and
+bake half an hour. It is very good.
+
+BOILED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
+quart of milk. Dissolve the corn in some of the milk, and mix with it
+two or three eggs, well beaten, and a little salt. Heat the remainder
+of the milk to near boiling, add the above preparation, and boil four
+minutes, stirring it briskly. To be eaten warm with a sauce. It is
+delicious.
+
+QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup
+sugar, yolks four eggs, a little butter, bake half an hour, then put
+over the top a layer of fruit, then white of eggs beaten to a froth
+with sugar; to be eaten cold with cream.
+
+PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some
+pimento finely pounded, but not much; tie the rice in a cloth and
+leave plenty of room for it to swell. When done, eat it with butter
+and sugar, or milk. Put lemon peel if you please.
+
+It is very good without spice, and eaten with salt and butter.
+
+ANOTHER.--Put into a very deep pan half a pound of rice washed and
+picked; two ounces of butter, four ounces of sugar, a few allspice
+pounded, and two quarts of milk. Less butter will do, or some suet.
+Bake in a slow oven.
+
+RICH RICE PUDDING--Boil 1/2 lb. of rice in water, with a bit of salt,
+till quite tender; drain it dry; mix it with the yolks and whites of
+four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter
+melted in the latter; 4 ozs. of beef suet or marrow, or veal suet
+taken from a fillet of veal, finely shred, 3/4 lb. of currants, two
+spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a
+grated lemon peel. When well mixed, put a paste round the edge,
+and fill the dish. Slices of candied orange, lemon, and citron, if
+approved. Bake in a moderate oven.
+
+RICE PUDDING WITH FRUIT--Swell the rice with a very little milk over
+the fire; then mix fruit of any kind with it (currants, gooseberries,
+scalded, pared, and quartered apples, raisins, or black currants); put
+one egg into the rice to bind it; boil it well, and serve with sugar.
+
+ROMAN PUDDING--Oil a plain tin mold, sprinkle it with vermicelli, line
+it with a thin paste; have some boiled macaroni ready cut in pieces
+an inch long; weigh it, and take the same weight of Parmesan cheese,
+grated; boil a rabbit, cut off all the white meat in slices, as thin
+as paper, season with pepper, salt, and shalot; add cream sufficient
+to moisten the whole, put it into the mold, and cover it with paste;
+bake in a moderate oven for an hour, turn the pudding out of the mold,
+and serve it with a rich brown gravy.
+
+SAGO PUDDING--Boil 4 ozs. of sago in water a few minutes; strain,
+and add milk, and boil till tender. Boil lemon peel and cinnamon in
+a little milk, and strain it to the sago. Put the whole into a basin;
+break 8 eggs; mix it well together, and sweeten with moist sugar; add
+a glass of brandy, and some nutmeg; put puff paste round the rim of
+the dish, and butter the bottom. Bake three quarters of an hour.
+
+SPANISH PUDDING--To one pint of water, put two ounces of butter, and
+a little salt, when it boils add as much flour as will make it the
+consistency of hasty pudding. Keep it well stirred, after it is taken
+off the fire and has stood till quite cold, beat it up with three
+eggs, add a little grated lemon peel and nutmeg, drop the butter with
+a spoon into the frying pan with boiling lard, fry quickly, put sugar
+over them when sent to the table.
+
+SUET DUMPLINGS--Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs
+beaten separately, a little salt, and as little milk as will make it.
+Make it into two small balls. Boil 20 minutes. The fat of loins or
+necks of mutton finely shred makes a more delicate dumpling than suet.
+
+SUET PUDDING--Take six spoonfuls of flour, 1 lb. of suet, shred small,
+4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart
+of milk. Mix the eggs and flour with a pint of milk very thick, and
+with the seasoning, mix in the rest of the milk with the suet. Boil
+two hours.
+
+TAPIOCA PUDDING.--Put 1/4 lb. of tapioca into a sauce pan of cold
+water; when it boils, strain it to a pint of new milk; boil till it
+soaks up all the milk, and put it out to cool. Beat the yolks of four
+eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg,
+and 2 ounces of butter. Mix all together; put a puff paste round the
+dish, and send it to the oven. It is very good boiled with melted
+butter, wine and sugar.
+
+VERMICELLI PUDDING.--Boil 4 ounces of vermicelli in a pint of new milk
+till soft, with a stick or two of cinnamon. Then put in half a pint of
+thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4
+eggs. Bake without paste in an earthen dish.
+
+Another.--Simmer 2 ounces of vermicelli in a cupful of milk till
+tender; flavor it with a stick or two of cinnamon or other spice. Beat
+up three eggs, 1 ounce of sugar, half a pint of milk and a glass of
+wine. Add to the vermicelli. Bake in a slow oven.
+
+
+
+       *       *       *       *       *
+
+HOW TO PUT UP PICKLES AND MAKE CATSUPS
+
+
+HOW TO PICKLE BEET ROOTS.--Beet roots are a very pretty garnish
+for made dishes, and are thus pickled. Boil the roots till they are
+tender, then take off the skins, cut them in slices, gimp them in the
+shape of wheels, or what form you please, and put them into a jar.
+Take as much vinegar as you think will cover them, and boil it with
+a a little mace, a race of ginger sliced, and a few slices of
+horseradish. Pour it hot upon your roots and tie them down.
+
+CHOW-CHOW.--Two quarts of small white onions, two quarts of gherkins,
+two quarts of string beans, two small cauliflowers, half a dozen ripe,
+red peppers, one-half pound mustard seed, one-half pound whole pepper,
+one pound ground mustard, and, as there is nothing so adulterated as
+ground mustard, it's better to get it at the druggist's; twenty or
+thirty bay leaves (not bog leaves, as some one of the ladies facetiously
+remarked), and two quarts of good cider, or wine vinegar. Peel the
+onions, halve the cucumbers, string the beans, and cut in pieces the
+cauliflower. Put all in a wooden tray, and sprinkle well with salt. In
+the morning wash and drain thoroughly, and put all into the cold
+vinegar, except the red peppers. Let boil twenty minutes slowly,
+frequently turning over. Have wax melted in a deepish dish, and, as you
+fill and cork, dip into the wax. The peppers you can put in to show to
+the best advantage. If you have over six jars full, it's good to put the
+rest in a jar and eat from it for every dinner. Some add a little
+turmeric for the yellow color.
+
+CORN, GREEN, PICKLING.--When the corn is a little past the tenderest
+roasting ear state, pull it, take off one thickness of the husk, tie
+the rest of the husk down at the silk end loosely, place the ears in
+a clean cask compactly together, and put on a brine to cover them of
+about two-thirds the strength of meat pickle. When ready to use in
+winter, soak in cold water over night, and if this does not appear
+sufficient, change the water and freshen still more. Corn, prepared
+in this way, is excellent, very much resembling fresh corn from the
+stalk.
+
+INDIAN PICKLE.--One gallon of the best vinegar, quarter of a pound of
+bruised ginger, quarter of a pound of shalots, quarter of a pound of
+flour of mustard, quarter of a pound of salt, two ounces of mustard
+seed, two ounces of turmeric, one ounce of black pepper, ground fine,
+one ounce of cayenne. Mix all together, and put in cauliflower sprigs,
+radish pods, French beans, white cabbage, cucumber, onions, or any
+other vegetable; stir it well two or three days after any fresh
+vegetable is added, and wipe the vegetable with a dry cloth. The
+vinegar should not be boiled.
+
+HOW TO PICKLE MUSHROOMS.--Buttons must be rubbed with a bit of flannel
+and salt; and from the larger take out the _red_ inside, for when they
+are black they will not do, being too old. Throw a little salt over,
+and put them into a stewpan with some mace and pepper; as the liquor
+comes out, shake them well, and keep them over a gentle fire till all
+of it be dried into them again; then put as much vinegar into the pan
+as will cover them, give it one warm, and turn all into a glass or
+stone jar. They will keep two years, and are delicious.
+
+PICKLE SAUCE.--Slice green tomatoes, onions, cabbage, cucumbers, and
+green peppers. Let all stand covered with salt over night. Wash, drain
+and chop fine. Be careful to keep as dry as possible. To two quarts
+of the hash, add four tablespoons of American mustard seed and two of
+English; two tablespoonfuls ground allspice, one of ground cloves, two
+teaspoonfuls of ground black pepper, one teaspoonful of celery seed.
+Cover with sharp vinegar, and boil slowly an hour. Put away in stone
+jar, and eat when wanted.
+
+PICKLED EGGS.--At the season of the year when eggs are plentiful,
+boil some four or six dozen in a capacious saucepan, until they become
+quite hard. Then, after carefully removing the shells, lay them in
+large-mouthed jars, and pour over them scalding vinegar, well seasoned
+with whole pepper, allspice, a few races of ginger, and a few cloves
+or garlic. When cold, bung down closely, and in a month they are fit
+for use. Where eggs are plentiful, the above pickle is by no means
+expensive, and is a relishing accompaniment to cold meat.
+
+HOW TO PICKLE RED CABBAGE.--Slice it into a colander, and sprinkle
+each layer with salt; let it drain two days, then put it into a jar,
+with boiling vinegar enough to cover it, and put in a few slices of
+beet-root. Observe to choose the purple red-cabbage. Those who like
+the flavor of spice will boil some pepper-corns, mustard-seed, or
+other spice, _whole_, with the vinegar. Califlower in branches, and
+thrown in after being salted, will color a beautiful red.
+
+ANOTHER.--Choose a sound large cabbage; shred it finely, and sprinkle
+it with salt, and let it stand in a dish a day and night. Then boil
+vinegar (from a pint) with ginger, cloves, and cayenne popper. Put the
+cabbage into jars, and pour the liquor upon it when cold.
+
+SPICED TOMATOES.--Eight pounds tomatoes, four pounds of sugar, one
+quart vinegar, one tablespoon each of cloves, cinnamon and allspice,
+make a syrup of the sugar and vinegar. Tie the spice in a bag and put,
+in syrup, take the skins off the tomatoes, and put them in the syrup,
+when scalded through skim them out and cook away one-half, leave the
+spices in, then put in your tomatoes again and boil until the syrup is
+thick.
+
+TOMATO LILLY.--Prepare one peck of green tomatoes by slicing and
+laying them in a jar over night, with a little salt, than chop them
+and cook in water until you think them sufficiently tender then take
+them up in a colander and drain nicely, then take two large cabbages,
+chop and cook same as tomatoes, then chop six green peppers and add
+one quart vinegar, put all in kettle together and boil a short time;
+add fresh vinegar and spice with one ounce each cinnamon and cloves,
+one pound sugar and half pint molasses. Onions can be used instead of
+cabbage if preferred.
+
+HOW TO PICKLE WALNUTS.--When a pin will go into them, put a brine of
+salt and water boiled, and strong enough to bear an egg, being quite
+cold first. Let them soak six days; then change the brine, let them
+stand six more; then drain, and pour over them in a jar a pickle of the
+best vinegar, with plenty of pepper, pimento, ginger, mace, cloves,
+mustard-seed and horseradish; all boiled together, but cold. To every
+hundred of walnuts put six spoonfuls of mustard-seed, and two or three
+heads of garlic or shalot, but the latter is least strong. In this way
+they will be good for several years, if closely covered. They will not
+be fit to eat under six months. This pickle makes good ketchup.
+
+A GOOD KETCHUP.--Boil one bushel of tomatoes until soft enough to
+rub through a sieve. Then add to the liquid a half gallon of vinegar,
+1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounces
+good cayenne pepper, five heads of garlic, skinned and separated, 1
+pound of sugar. Boil slowly until reduced to one-half. It takes about
+one day. Set away for a week, boil over once, and, if too thick, thin
+with vinegar; bottle and seal as for chow-chow. HOW TO KEEP KETCHUP
+TWENTY YEARS.--Take a gallon of strong stale beer, 1 lb. of anchovies,
+washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz.
+of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large
+mushroom flaps, rubbed to pieces; cover all close, and simmer till it
+is half wasted, strain, cool, then bottle. A spoonful of this ketchup
+is sufficient for a pint of melted butter.
+
+MUSHROOM KETCHUP.--Sprinkle mushroom flaps, gathered in September,
+with common salt, stir them occasionally for two or three days; then
+lightly squeeze out the juice, and add to each gallon bruised cloves
+and mustard seed, of each, half an ounce; bruised allspice, black
+pepper, and ginger, of each, one ounce; gently heat to the boiling
+point in a covered vessel, macerate for fourteen days, and strain;
+should it exhibit any indication of change in a few weeks, bring it
+again to the boiling point, with a little more spice.
+
+OYSTER KETCHUP:--Beard the oysters; boil them up in their liquor;
+strain, and pound them in a mortar; boil the beards in spring water, and
+strain it to the first oyster liquor; boil the pounded oysters in the
+mixed liquors, with beaten mace and pepper. Some add a very little
+mushroom ketchup, vinegar, or lemon-juice; but the less the natural
+flavor is overpowered the better; only spice is necessary for its
+preservation. This oyster ketchup will keep perfectly good longer than
+oysters are ever out of season.
+
+TOMATO KETCHUP.--Put them over the fire crushing each one as you drop
+it into the pot; let them boil five minutes; take them off, strain
+through a colander, and then through a sieve, get them over the fire
+again as soon as possible, and boil down two-thirds, when boiled down
+add to every gallon of this liquid one ounce of cayenne pepper, one
+ounce of black pepper, one pint vinegar, four ounces each of cinnamon
+and mace, two spoonfuls salt.
+
+VERY FINE WALNUT KETCHUP.--Boil a gallon of the expressed juice
+of green tender walnuts, and skim it well; then put in 2 lbs. of
+anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves,
+mace, pepper, and one clove of garlic. Let all simmer till the shalots
+sink; then put the liquor into a pan till cold; bottle and divide
+the spice to each. Cork closely, and tie a bladder over. It will keep
+twenty years, but is not good the first. Be very careful to express
+the juice at home; for it is rarely unadulterated, if bought.
+
+
+       *       *       *       *       *
+
+HOW TO ROAST, BOIL, OR BROIL
+POULTRY
+
+
+HOW TO ROAST CHICKENS.--Pluck carefully, draw and truss them, and put
+them to a good fire; singe, dust, and baste them with butter. Cover
+the breast with a sheet of buttered paper; remove it ten minutes
+before it is enough; that it may brown. A chicken will take 15 to 20
+minutes. Serve with butter and parsley.
+
+HOW TO BOIL CHICKENS.--Fasten the wings and legs to the body by
+threads tied round. Steep them in skim milk two hours. Then put them
+in cold water, and boil over a slow fire. Skim clean. Serve with white
+sauce or melted butter sauce, or parsley and butter.--Or melt 1 oz. of
+butter in a cupful of milk; add to it the yolk of an egg beat up with
+a little flour and cream; heat over the fire, stirring well.
+
+GEESE (A LA MODE).--Skin and bone the goose; boil and peel a dried
+tongue, also a fowl; season with pepper, salt and mace, and then roll
+it round the tongue; season the goose in the same way, and lay the
+fowl and tongue on the goose, with slices of ham between them. Beef
+marrow rolled between the fowl and the goose, will greatly enrich it.
+Put it all together in a pan, with two quarts of beef gravy, the bones
+of the goose and fowl, sweet herbs and onion; cover close, and stew an
+hour slowly; take up the goose; skim off the fat, strain, and put in
+a glassful of good port wine, two tablespoonfuls of ketchup, a veal
+sweetbread cut small, some mushrooms, a piece of butter rolled in
+flour, pepper and salt; stew the goose half an hour longer; take up
+and pour the ragout over it. Garnish with lemon.
+
+HOW TO ROAST PIGEONS.--Take a little pepper and salt, a piece of
+butter, and parsley cut small; mix and put the mixture into the
+bellies of the pigeons, tying the necks tight; take another string;
+fasten one end of it to their legs and rumps, and the other to a
+hanging spit, basting them with butter; when done, lay them in a dish,
+and they will swim with gravy.
+
+HOW TO BOIL PIGEONS.--Wash clean; chop some parsley small; mix it with
+crumbs of bread, pepper, salt and a bit of butter; stuff the pigeons,
+and boil 15 minutes in some mutton broth or gravy. Boil some rice soft
+in milk; when it begins to thicken, beat the yolks of two or three
+eggs, with two or three spoonfuls of cream, and a little nutmeg; mix
+well with a bit of butter rolled in flour.
+
+HOW TO BROIL PIGEONS.--After cleaning, split the backs, pepper and
+salt them, and broil them very nicely; pour over them either stewed or
+pickled mushrooms, in melted butter, and serve as hot as possible.
+
+SCALLOPED COLD CHICKENS..--Mince the meat very small, and set it over
+the fire, with a scrape of nutmeg, a little pepper and salt, and a
+little cream, for a few minutes, put it into the scallop shells, and
+fill them with crumbs of bread, over which put some bits of butter,
+and brown them before the fire. Veal and ham eat well done the same
+way, and lightly covered with crumbs of bread, or they may be put on
+in little heaps.
+
+HOW TO ROAST TURKEY.--The sinews of the legs should be drawn whichever
+way it is dressed. The head should be twisted under the wing; and in
+drawing it, take care not to tear the liver, nor let the gall touch
+it.
+
+Put a stuffing of sausage-meat; or, if sausages are to be served in a
+dish a bread stuffing. As this makes a large addition to the size
+of the bird, observe that the heat of the fire is constantly to that
+part; for the breast is often not done enough. A little strip of paper
+should be put on the bone to hinder it from scorching while the other
+parts roast. Baste well and froth it up. Serve with gravy in the dish,
+and plenty of bread-sauce in a sauce-tureen. Add a few crumbs, and a
+beaten egg to the stuffing of sausage-meat.
+
+
+       *       *       *       *       *
+
+SAUCES FOR MEATS, FISH, ETC.
+
+
+ANCHOVY SAUCE.--Chop one or two anchovies, without washing, put to them
+some flour and butter, and a little water; stir it over the fire till it
+boils once or twice. If the anchovies are good, they will dissolve.
+
+ESSENCE OF ANCHOVIES.--Take two dozen of anchovies, chop them, and
+without the bone, but with some of their liquor strained, add to them
+sixteen large spoonfuls of water; boil gently till dissolved, which
+will be in a few minutes--when cold, strain and bottle it.
+
+APPLE SAUCE..--Pare, core, and quarter half a dozen good sized apples,
+and throw them into cold water to preserve their whiteness. Boil them
+in a saucepan till they are soft enough to mash--it is impossible to
+specify any particular time, as some apples cook much more speedily
+than others. When done, bruise them to a pulp, put in a piece of
+butter as large as a nutmeg, and sweeten them to taste. Put into
+saucepan only sufficient water to prevent them burning. Some persons
+put the apples in a stone jar placed in boiling water; there is then
+no danger of their catching.
+
+APPLE SAUCE FOR GOOSE OR ROAST PORK.--Pare, core, and slice some
+apples, and put them in a strong jar, into a pan of water. When
+sufficiently boiled, bruise to a pulp, adding a little butter, and a
+little brown sugar.
+
+A SUBSTITUTE FOR CREAM.--Beat up the whole of a fresh egg in a basin,
+and then pour boiling tea over it gradually to prevent its curdling;
+it is difficult from the taste, to distinguish it from rich cream.
+
+BECHAMEL SAUCE.--Put a few slices of ham into a stew-pan, a few
+mushrooms, two or three shalots, two cloves, also a bay leaf and a bit
+of butter. Let them stand a few hours. Add a little water, flour and
+milk or cream; simmer forty minutes. Scalded parsley, very fine may be
+added.
+
+BREAD SAUCE.--Break three-quarters of a pound of stale bread into small
+pieces, carefully excluding any crusty and outside bits, having
+previously simmered till quite tender, an onion, well peeled and
+quartered in a pint of milk. Put the crumbs into a very clean saucepan,
+and, if you like the flavor, a small teaspoonful of sliced onion,
+chopped, or rather minced, as finely as possible. Pour over the milk,
+taking away the onion simmered in it, cover it up, and let it stand for
+an hour to soak. Then, with a fork, beat it quite smooth, and seasoned
+with a very little powdered mace, cayenne and salt to taste, adding one
+ounce of butter; give the whole a boil, stirring all the time, and it is
+ready to serve. A small quantity of cream added at the last moment,
+makes the sauce richer and smoother. Common white pepper may take the
+place of cayenne, a few peppercorns may be simmered in the milk, but
+they should be extracted before sending to table.
+
+BREAD SAUCE.--Grate some old bread into a basin; pour boiling new milk
+over it; add an onion with five cloves stuck in it, with pepper and
+salt to taste. Cover it and simmer in a slow oven. When enough,
+take out the onion and cloves; beat it well, and add a little melted
+butter. The addition of cream very much improves this sauce.
+
+CAPER SAUCE.--Melt some butter, chop the capers fine, boil them with
+the butter. An ounce of capers will be sufficient for a moderate size
+sauce-boat. Add, if you like, a little chopped parsley, and a little
+vinegar. More vinegar, a little cayenne, and essence of anchovy, make
+it suitable for fish.
+
+As a substitute for capers, some use chopped pickled gherkins.
+
+ESSENCE OF CELERY.--Soak the seeds in spirits of wine or brandy; or
+infuse the root in the same for 24 hours, then take out, squeezing
+out all the liquor, and infuse more root in the same liquor to make it
+stronger. A few drops will [Transcriber's Note: The original text reads
+'flvor'] flavor broth, soup, etc.
+
+CELERY SAUCE.--Wash well the inside leaves of three heads of celery; cut
+them into slices quarter inch thick, boil for six minutes, and drain;
+take a tablespoonful of flour, two ounces of butter, and a teacupful of
+cream; beat well, and when warm, put in the celery and stir well over
+the fire about twelve minutes. The sauce is very [Transcriber's Note:
+The original text reads 'goood'] good for boiled fowl, etc.
+
+COCOA SAUCE.--Scrape a portion of the kernel of a Cocoa nut, adding
+the juice of three lemons, a teaspoonful of the tincture of cayenne
+pepper, a teaspoonful of shallot vinegar, and half a cupful of water.
+Gently simmer for a few hours.
+
+EGG SAUCE.--Boil two eggs hard, half chop the whites, put in the
+yolks, chop them together, but not very fine, put them with 1/4 lb. of
+good melted butter.
+
+EGG SAUCE.--Four eggs boiled twelve minutes, then lay them in fresh
+water, cold, pull off the shells, chop whites and yolks separately,
+mix them lightly, half pint melted butter, made in proportion of
+quarter pound of butter, to a large tablespoon flour, four of milk and
+hot water, add powdered mace or nutmeg, to be eaten with pork, boiled,
+or poultry, use chicken gravy or the water the chicken were boiled in.
+
+HORSERADISH SAUCE.--Perhaps a good receipt for horseradish sauce,
+which is so excellent with both hot and cold beef, but which we do not
+always see served up with either. Two tablespoonfuls of mustard, the
+same of vinegar, three tablespoonfuls of cream or milk and one of
+pounded white sugar, well beaten up together with a small quantity of
+grated horseradish. This is, of course, to be served up cold.
+
+MINT SAUCE.--Pick, mash and chop fine green spearmint, to two
+tablespoons of the minced leaves, put eight of vinegar, adding a
+little sugar. Serve cold.
+
+MINT SAUCE.--Wash fresh gathered mint; pick the leaves from the
+stalks; mince them very fine, and put them into a sauce-boat with a
+teaspoonful of sugar and four tablespoonfuls of vinegar. It may also
+be made with dried mint or with mint vinegar.
+
+ONION SAUCE.--Peel the onions, and boil them tender; squeeze the
+water from them, then chop them, and add to them butter that has been
+melted, rich and smooth, as will be hereafter directed, but with a
+little good milk instead of water; boil it up once, and serve it for
+boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton.
+A turnip boiled with the onions makes them milder.
+
+QUIN'S FISH SAUCE.--Half a pint of mushroom pickle, the same of
+walnut, six long anchovies pounded, six cloves of garlic, three of
+them pounded; half a spoonful of cayenne pepper; put them into a
+bottle, and shake well before using. It is also good with beefsteaks.
+
+SAUCE FOR COLD PARTRIDGES, MOOR-GAME, ETC.--Pound four anchovies and
+two cloves of garlic in a mortar; add oil and vinegar to the taste.
+Mince the meat, and put the sauce to it as wanted.
+
+SAUCE FOR DUCKS.--Serve a rich gravy in the dish; cut the breast into
+slices, but don't take them off; cut a lemon, and put pepper and salt
+on it, then squeeze it on the breast, and pour a spoonful of gravy
+over before you help.
+
+SAUCE FOR FOWL OF ANY SORT.--Boil some veal
+gravy, pepper, salt, the juice of a Seville orange and a lemon, and a
+quarter as much of port wine as of gravy; pour it into the dish or a
+boat.
+
+SAUCE FOR HOT OR COLD ROAST BEEF.--Grate, or scrape very fine, some
+horseradish, a little made mustard, some pounded white sugar and four
+large spoonfuls of vinegar. Serve in a saucer.
+
+SAUCE FOR SALMON.--Boil a bunch of fennel and parsley chop them small,
+and put into it some good melted butter. Gravy sauce should be served
+with it; put a little brown gravy into a saucepan, with one anchovy,
+a teaspoonful of lemon pickle, a tablespoonful of walnut pickle,
+two spoonfuls of water in which the fish was boiled, a stick of
+horseradish, a little browning, and salt; boil them four minutes;
+thicken with flour and a good lump of butter, and strain through a
+hair sieve.
+
+SAUCE FOR SAVOURY PIES.--Take some gravy, one anchovy, a sprig of
+sweet herbs, an onion, and a little mushroom liquor; boil it a little,
+and thicken it with burnt butter, or a bit of butter rolled in flour;
+add a little port wine, and open the pie, and put it in. It will serve
+for lamb, mutton, veal or beef pies.
+
+SAUCE FOR A TURKEY.--Open some oysters into a basin, and wash them in
+their own liquor, and as soon as settled pour into a saucepan; add a
+little white gravy, a teaspoonful of lemon pickle; thicken with flour
+and butter; boil it three or four minutes; add a spoonful of thick
+cream, and then the oysters; shake them over the fire till they are
+hot, but do not let them boil.
+
+SAUCE FOR WILD FOWL.--Simmer a teacupful of port wine, the same
+quantity of good meat gravy, a little shalot, a little pepper, salt,
+a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of
+butter and flour, give it all one boil, and pour it through the birds.
+In general they are not stuffed as tame, but may be done so if liked.
+
+FRENCH TOMATO SAUCE.--Cut ten or a dozen tomatoes into quarters, and put
+them into a saucepan, with four onions, sliced, a little parsley, thyme,
+a clove, and a quarter of a pound of butter; then set the saucepan on
+the fire, stirring occasionally for three-quarters of an hour; strain
+the sauce through a horse-hair sieve, and serve with the directed
+articles.
+
+TOMATO SAUCE.--Take 12 tomatoes, very red and ripe; take off the
+stalks, take out the seeds, and press out the water. Put the expressed
+tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and
+a little thyme; put it upon a moderate fire, stir it into a pulp; put
+into it a good cullis, or the top of broth, which will be better. Rub
+it through a search, and put it into a stewpan with two spoonfuls of
+cullis; put in a little salt and cayenne.
+
+ANOTHER.--Proceed as above with the seeds and water. Put them into
+a stewpan, with salt and cayenne, and three tablespoonfuls of beef
+gravy. Set them on a slow stove for an hour, or till properly melted.
+Strain, and add a little good stock; and simmer a few minutes.
+
+WHITE SAUCE.--One pound of knuckle of veal, or any veal trimmings, or
+cold white meat, from which all brown skin has been removed; if meat
+has been cooked, more will be required. It is best to have a little
+butcher's meat fresh, even if you have plenty of cold meat in the
+larder; any chicken bones greatly improve the stock. This should
+simmer for five hours, together with a little salt, a dozen white
+peppercorns, one or two small onions stuck with cloves, according to
+taste, a slice or two of lean ham, and a little shred of celery and a
+carrot (if in season) in a quart of water. Strain it, and skim off
+all the fat; then mix one dessert-spoonful of flour in a half pint of
+cream; or, for economy's sake, half milk and half cream, or even
+all good new milk; add this to the stock, and if not salt enough,
+cautiously add more seasoning. Boil all together very gently for ten
+minutes, stirring all the time, as the sauce easily burns and very
+quickly spoils. This stock, made in large quantities, makes white
+soup; for this an old fowl, stewed down, is excellent, and the liquor
+in which a young turkey has been boiled is as good a foundation as can
+be desired.
+
+ECONOMICAL WHITE SAUCE.--Cut up fine one carrot, two small onions, and
+put them into a stewpan with two ounces of butter, and simmer till the
+butter is nearly absorbed. Then mix a small teacupful of flour in a
+pint of new milk, boil the whole quietly till it thickens, strain
+it, season with salt and white pepper or cayenne, and it is ready to
+serve. Or mix well two ounces of flour with one ounce of butter; with
+a little nutmeg, pepper and salt; add a pint of milk, and throw in
+a strip of lemon peel; stir well over the fire till quite thick, and
+strain.
+
+WINE SAUCE.--One and 1/2 cups sugar, three quarters cup of wine, a
+large spoonful flour, and a large piece of butter.
+
+
+
+       *       *       *       *       *
+
+HOW TO MAKE SOUPS
+ ... AND BROTHS
+
+
+ARTICHOKE SOUP.--Take Jerusalem artichokes according to the quantity
+of soup required to be made, cut them in slices, with a quarter of
+a pound of butter, two or three onions and turnips, sliced into a
+stewpan, and stew over a very slow fire till done enough, and thin it
+with good veal stock. Just before you serve, at the last boil, add a
+quarter of a pint of good cream. This is an excellent soup. Season
+to taste with a little salt and cayenne. As it is necessary to vary
+soups, we shall give you a few to choose from according to season and
+taste. All brown soups must be clear and thin, with the exception of
+mock turtle, which must be thickened with flour first browned with
+butter in a stewpan. If the flour is added without previous browning,
+it preserves a raw taste that by no means improves the flavor.
+
+ASPARAGUS SOUP.--Three or four pounds of veal cut fine, a little salt
+pork, two or three bunches of asparagus and three quarts of water.
+Boil one-half of the asparagus with the meat, leaving the rest in
+water until about twenty minutes before serving; then add the rest
+of the asparagus and boil just before serving; add one pint of milk;
+thicken with a little flour, and season. The soup should boil about
+three hours before adding the last half of the asparagus.
+
+BEEF BROTH.--Put two pounds of lean beef, one pound of scrag of veal,
+one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a
+nice tin saucepan, with five quarts of water; simmer to three quarts,
+and clear from the fat when cold. Add one onion, if approved.
+
+Soup and broth made of different meats are more supporting, as well as
+better flavored.
+
+To remove the fat, take it off, when cold, as clean as possible; and
+if there be still any remaining, lay a bit of clean blotting or
+cap paper on the broth when in the basin, and it will take up every
+particle.
+
+BEEF SOUP.--Cut all the lean off the shank, and with a little beef
+suet in the bottom of the kettle, fry it to a nice brown; put in the
+bones and cover with water; cover the kettle closely; let it cook
+slowly until the meat drops from the bones; strain through a colander
+and leave it in the dish during the night, which is the only way to
+get off all the fat. The day it is wanted for the table, fry as brown
+as possible a carrot, an onion, and a very small turnip sliced thin.
+Just before taking up, put in half a tablespoonful of sugar, a
+blade of mace, six cloves, a dozen kernels of allspice, a small
+tablespoonful of celery seed. With the vegetables this must cook
+slowly in the soup an hour; then strain again for the table. If you
+use vermicelli or pearl barley, soak in water.
+
+DR. LIEBIG'S BEEF TEA.--When one pound of lean beef, free from fat,
+and separated from the bones, in a finely-chopped state in which it is
+used for mince-meat, or beef-sausages, is uniformly mixed with its
+own weight of cold water, slowly heated till boiling, and the liquid,
+after boiling briskly for a minute or two, is strained through the
+towel from the coagulated albumen and the fibrine, now become hard and
+horny, we obtain an equal weight of the most aromatic soup, of such
+strength as cannot be obtained even by boiling for hours from a piece
+of flesh. When mixed with salt and the other additions by which soup
+is usually seasoned, and tinged somewhat darker by means of roasted
+onions, or burnt bread, it forms the very best soup which can, in any
+way, be prepared from one pound of flesh.
+
+BROWN GRAVY SOUP.--Shred a small plate of onions, put some dripping
+into a frying-pan and fry the onions till they are of a dark brown;
+then, having about three pounds of beef cut up in dice, without fat or
+bone, brown that in a frying-pan. Now get a sauce-pan to contain about
+a gallon, and put in the onions and meat, with a carrot and a turnip
+cut small, and a little celery, if you have it; if not, add two seeds
+of celery; put three quarts, or three and a half quarts of water to
+this, and stir all together with a little pepper and salt; simmer very
+slowly, and skim off what rises; in three or four hours the soup will
+be clear. When served, add a little vermicelli, which should have
+previously been boiled in water; the liquid should be carefully
+poured off through a sieve. A large quantity may be made in the same
+proportions. Of course, the meat and onions must be stirred whilst
+frying, and constantly turned; they should be of a fine brown, not
+black, and celery-seed will give a flavor, it is so strong.
+
+CARROT SOUP.--Put some beef bones, with four quarts of the liquor in
+which a leg of mutton or beef has been boiled, two large onions, a
+turnip, pepper and salt into a sauce-pan, and stew for three hours. Have
+ready six large carrots, scraped and cut thin, strain the soup on them,
+and stew them till soft enough to pulp through a hair sieve or coarse
+cloth, then boil the pulp with the soup, which is to be as thick as
+pea-soup. Use two wooden spoons to rub the carrots through. Make the
+soup the day before it is to be used. Add cayenne. Pulp only the red
+part of the carrot, and not the yellow.
+
+CLAM SOUP.--Cut salt pork in very small squares and fry light brown;
+add one large or two small onions cut very fine, and cook about ten
+minutes; add two quarts water and one quart of raw potatoes, sliced;
+let it boil; then add one quart of clams. Mix one tablespoonful of
+flour with water, put it with one pint of milk, and pour into the
+soup, and let it boil about five minutes. Butter, pepper, salt.
+Worcestershire sauce to taste.
+
+[Transcriber's Note: The original text reads 'GROUTONS']
+CROUTONS.--These are simply pieces of bread fried brown and crisp, to be
+used in soups.
+
+GAME SOUPS.--Cut in pieces a partridge, pheasant, or rabbit; add
+slices of veal, ham, onions, carrots, etc. Add a little water, heat a
+little on slow fire, as gravy is done; then add some good broth, boil
+the meat gently till it is done. Strain, and stew in the liquor what
+herbs you please.
+
+GAME SOUP.--In the season for game, it is easy to have good game soup
+at very little expense, and very nice. Take the meat from off the
+bones of any cold game left, pound it in a mortar and break up the
+bones, and pour on them a quart of any good broth, and boil for an
+hour and a half. Boil and mash six turnips, and mix with the pounded
+meat, and then pass them through a sieve. Strain the broth, and stir
+in the mixture of meat and turnips which has been strained through the
+sieve; keep the soup-pot near the fire, but do not let it boil. When
+ready to dish the soup for table, beat the yolks of five eggs very
+lightly, and mix with them half a pint of good cream. Set the soup on
+to boil, and, as it boils, stir in the beaten eggs and cream, but be
+careful that it does not boil after they are stirred in, as the egg
+will curdle. Serve hot.
+
+JULIENNE SOUP.--Put a piece of butter the size of an egg into the
+soup-kettle; stir until melted. Cut three young onions small; fry
+them a nice brown; add three quarts of good clear beef-stock, a little
+mace, pepper and salt; let it boil an hour; add three young carrots
+and three turnips cut small, a stalk of celery cut fine, a pint of
+French beans, a pint of green peas; let this boil two hours; if not
+a bright, clear color, add a spoonful of soy. This is a nice summer
+soup.
+
+LOBSTER SOUP.--One large lobster or two small ones; pick all the meat
+from the shell and chop fine; scald one quart of milk and one pint
+of water, then add the lobster, one pound of butter, a teaspoonful of
+flour, and salt and red pepper to taste. Boil ten minutes and serve
+hot.
+
+MOCK TURTLE SOUP.--One soup-bone, one quart of turtle beans, one large
+spoonful of powdered cloves, salt and pepper. Soak the beans over
+night, put them on with the soup-bone in nearly six quarts of water,
+and cook five or six hours. When half done, add the cloves, salt and
+pepper; when done, strain through a colander, pressing the pulp of the
+beans through to make the soup the desired thickness, and serve with
+a few slices of hard-boiled egg and lemon sliced very thin. The turtle
+beans are black and can only be obtained from large groce.
+
+OYSTER SOUP.--Take one quart of water, one teacup of butter, one pint
+of milk, two teaspoons of salt, four crackers rolled fine, and one
+teaspoon of pepper; bring to full boiling heat as soon as possible,
+then add one quart of oysters; let the whole come to boiling heat
+quickly and remove from the fire.
+
+OYSTER SOUP.--Pour one quart of boiling water into a skillet; then one
+quart of good rich milk; stir in one teacup of rolled cracker crumbs;
+season with pepper and salt to taste. When all come to boil, add one
+quart of good fresh oysters; stir well, so as to keep from scorching;
+then add a piece of good sweet butter about the size of an egg; let it
+boil up once, then remove from the fire immediately; dish up and send
+to table.
+
+OX TAIL SOUP.--Take two ox tails and two whole onions, two carrots, a
+small turnip, two tablespoonfuls of flour, and a little white pepper;
+add a gallon of water, let all boil for two hours; then take out the
+tails and cut the meat into small pieces, return the bones to the pot
+for a short time, boil for another hour, then strain the soup, and
+rinse two spoonfuls of arrow-root to add to it with the meat cut from
+the bones, and let all boil for a quarter of an hour.
+
+SCOTCH BROTH.--Take one-half teacup barley, four quarts cold water;
+bring this to the boil and skim; now put in a neck of mutton and boil
+again for half an hour, skim well the sides of the pot also; have
+ready two carrots, one large onion, a small head of cabbage, one
+bunch parsley, one sprig of celery top; chop all these fine, add your
+chopped vegetables, pepper and salt to taste. This soup takes two
+hours to cook.
+
+SOUP AND BOUILLE.--Stew a brisket of beef with some turnips, celery,
+leeks and onions, all finely cut. Put the pieces of beef into the
+pot first, then the roots, and half a pint of beef gravy, with a few
+cloves. Simmer for an hour. Add more beef gravy, and boil gently for
+half an hour.
+
+ROYAL SOUP.--Take a scrag or knuckle of veal, slices of undressed
+gammon of bacon, onions, mace, and a small quantity of water; simmer
+till very strong, and lower it with a good beef broth made the
+day before, and stewed till the meat is done to rags. Add cream,
+vermicelli, almonds and a roll.
+
+VARIOUS SOUPS.--Good soups may be made from fried meats, where the fat
+and gravy are added to the boiled barley; and for that purpose, fat
+beef steaks, pork steaks, mutton chops, etc. should be preferred, as
+containing more of the nutritious principle. When nearly done frying,
+add a little water, which will produce a gravy to be added to the
+barley broth; a little wheat flour should be dredged in also; a
+quantity of onions, cut small, should also be fried with the fat,
+which gives the soup a fine flavor, assisted by seasoning, etc.
+
+Soups may be made from broiled meats. While the fat beef steak is
+doing before the fire, or mutton chop, etc., save the drippings on
+a dish, in which a little flour, oatmeal, with cut onions, etc., are
+put.
+
+GRAND CONSOMME SOUP.--Put into a pot two knuckles of veal, a piece
+of a leg of beef, a fowl, or an old cock, a rabbit, or two old
+partridges; add a ladleful of soup, and stir it well; when it comes
+to a jelly, put in a sufficient quantity of stock, and see that it is
+clear; let it boil, skimming and refreshing it with water; season it
+as the above; you may add, if you like, a clove of garlic; let it then
+boil slowly or simmer four or five hours; put it through a towel, and
+use it for mixing in sauces or clear soups.
+
+JULIENNE SOUP.--Take some carrots and turnips, and turn them
+riband-like; a few heads of celery, some leeks and onions, and cut
+them in lozenges, boil them till they are cooked, then put them into
+clear gravy soup. Brown thickening.--N.B. You may, in summer time, add
+green peas, asparagus tops, French beans, some lettuce or sorrel.
+
+SOUP AND SOUPS.--It is not at all necessary to keep a special fire for
+five hours every day in order to have at dinner a first course of
+soup. Nor need a good, savory, nutritious soup for a family of five
+cost more than 10 cents. There is no use hurling any remarks about
+"swill-pails." Every housekeeper who knows anything of her kitchen and
+dining-room affairs, knows there are usually nice clean fragments of
+roasts and broils left over, and that broth in which lamb, mutton,
+beef, and fowls have been boiled is in existence, and that twice a
+week or so there is a bowl of drippings from roasted meats. All these
+when simmered with rice, macaroni, or well-chosen vegetables, and
+judiciously seasoned, make good soups, and can be had without a
+special fire, and without sending to the butcher's for special meats.
+
+We name a few of the soups we make, and beg leave to add that they
+are pretty well received. We make them in small quantities, for nobody
+with three additional courses before him wants to eat a _quart_ of
+soup, you know!
+
+1.--One pint of good gravy, three cups boiling water, a slice of
+turnip, and half an onion cut in small bits, two grated crackers.
+Simmer half an hour.
+
+2.--On ironing day cut off the narrow ends from two or three sirloin
+steaks, chop them into morsels and put in a stewpan with a little
+salt, a tablespoonful of rice and a pint of cold water, and simmer
+slowly for three hours. Then add water enough to make a quart of soup,
+a tablespoonful of tomato catsup, and a little browned flour mixed
+with the yolk of an egg.
+
+3.--Pare and slice very thin four good sized potatoes, pour over them
+two cups of boiling water, and simmer gently until the potatoes are
+dissolved. Add salt, a lump of nice butter, and a pint of sweet milk
+with a dust of pepper. Let it boil up once, and serve. You wouldn't
+think it, but it is real good, and children cry for it.
+
+4.--One pint meat broth, one pint boiling water, slice in an onion,
+or a parsnip, or half a turnip--or all three if liked--boil until the
+vegetables are soft, add a little salt if needed, and a tablespoonful
+of Halford sauce.
+
+5.--Let green corn, in the time of green corn, be grated, and to a
+pint of it put a pint of rich milk, a pint of water, a little butter,
+salt and pepper. Boil gently for fifteen or twenty minutes.
+
+SPLIT PEA SOUP.--Take beef bones or any cold meats, and two pounds of
+corned pork; pour on them a gallon of hot water, and let them simmer
+three hours, removing all the scum. Boil one quart of split peas two
+hours, having been previously soaked, as they require much cooking:
+strain off the meat and mash the peas into the soup; season with black
+pepper, and let it simmer one hour; fry two or three slices of bread a
+nice brown, cut into slices and put into the bottom of the tureen, and
+on them pour the soup.
+
+TOMATO SOUP.--Boil chicken or beef four hours; then strain; add to the
+soup one can of tomatoes and boil one hour. This will make four quarts
+of soup.
+
+TOMATO SOUP WITHOUT MEAT.--One quart of tomatoes, one quart of water,
+one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes
+thoroughly in the water, have the milk scalding (over water to prevent
+scorching). When the tomatoes are done add a large teaspoonful of
+salaratus, which will cause a violent effervescence. It is best to
+set the vessel in a pan before adding it to prevent waste. When the
+commotion has ceased add the milk and seasoning. When it is possible
+it is best to use more milk than water, and cream instead of butter.
+The soup is eaten with crackers and is by some preferred to oyster
+soup. This recipe is very valuable for those who keep abstinence days.
+
+TURKEY SOUP.--Take the turkey bones and cook for one hour in water
+enough to cover them; then stir in a little dressing and a beaten egg.
+Take from the fire, and when the water has ceased boiling add a little
+butter with pepper and salt.
+
+VEAL GRAVY.--Put in the stewpan bits of lard, then a few thin slices
+of ham, a few bits of butter, then slices of fillet of veal, sliced
+onions, carrots, parsnips, celery, a few cloves upon the meat, and two
+spoonfuls of broth; set it on the fire till the veal throws out its
+juices; then put it on a stronger fire till the meat catches to
+the bottom of the pan, and is brought to a proper color; then add a
+sufficient quantity of light broth, and simmer it upon a slow fire
+till the meat is well done. A little thyme and mushrooms may be added.
+Skim and sift it clear for use.
+
+VEAL SOUP.--To a knuckle of veal of 6 pounds, put 7 or 9 quarts of
+water; boil down one-half; skim it well. This is better to do the day
+before you prepare the soup for the table. Thicken it by rubbing flour,
+butter, and water together. Season with salt and mace. When done
+[Transcriber's Note: The original text reads 'and'] add one pint new
+milk; let it just come to a boil; then pour into a soup dish, lined with
+macaroni well cooked.
+
+VEGETABLE SOUP.--Pare and slice five or six cucumbers; and add to
+these as many cos lettuces, a sprig or two of mint, two or three
+onions, some pepper and salt, a pint and a half of young peas and a
+little parsley. Put these, with half a pound of fresh butter, into
+a saucepan, to stew in their own liquor, near a gentle fire, half an
+hour, then pour two quarts of boiling water to the vegetables, and
+stew them two hours; rub down a little flour into a teacupful of
+water, boil it with the rest twenty minutes, and serve it.
+
+VERMICELLI SOUP.--Boil tender 1/2 lb. of vermicelli in a quart of rich
+gravy; take half of it out, and add to it more gravy; boil till
+the vermicelli can be pulped through a sieve. To both put a pint of
+boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve
+with rasped bread. Add two or three eggs, if you like.
+
+BROWN VERMICELLI SOUP.--Is made in the same manner, leaving out the
+eggs and cream, and adding one quart of strong beef gravy.
+
+
+       *       *       *       *       *
+
+HOW TO COOK VEGETABLES
+
+
+HOW TO BOIL ARTICHOKES.--If the artichokes are very young, about an
+inch of the stalk can be left; but should they be full grown, the
+stalk must be cut quite close. Wash them well and put them into strong
+salt and water to soak for a couple of hours. Pull away a few of the
+lower leaves, and snip off the points of all. Fill a saucepan with
+water, throw some salt into it, let it boil up, and then remove the
+scum from the top; put the artichokes in, with the stalks upward, and
+let them boil until the leaves can be loosened easily; this will take
+from thirty to forty minutes, according to the age of the artichokes.
+The saucepan should not be covered during the time they are boiling.
+Rich, melted butter is always sent to the table with them.
+
+NEW MODE TO DRESS ASPARAGUS.--Scrape the grass, tie it up in bundles,
+and cut the ends off an even length. Have ready a saucepan, with boiling
+water, and salt in proportion of a heaped saltspoonful to a quart of
+water. Put in the grass, standing it on the bottom with the green heads
+out of the water, so that they are not liable to be boiled off. If the
+water boils too fast, dash in a little cold water. When the grass has
+boiled a quarter of an hour it will be sufficiently done; remove it from
+the saucepan, cut off the ends down to the edible part, arrange it on a
+dish in a round pyramid, with the heads toward the middle of the dish,
+and boil some eggs hard; cut them in two, and place them round the dish
+quite hot. Serve melted butter in a sauce-tureen; and those who like it
+rub the yoke of a hard egg into the butter, which makes a delicious
+sauce to the asparagus.
+
+
+HOW TO BOIL ASPARAGUS.--Scrape the asparagus; tie them in small
+bunches; boil them in a large pan of water with salt in it; before
+you dish them up toast some slices of bread, and then dip them in
+the boiling water; lay the asparagus on the toasts; pour on them rich
+melted butter, and serve hot.
+
+RAGOUT OF ASPARAGUS.--Cut small asparagus like green peas; the best
+method is to break them off first; then tie them in small bunches
+to cut, boil them till half done; then drain them, and finish with
+butter, a little broth, herbs, two cloves, and a sprig of savory. When
+done, take out the cloves, herbs, etc., mix two yolks of eggs, with
+a little flour, and broth, to garnish a first course dish. But if you
+intend to serve it in a second course mix cream, a little salt, and
+sugar.
+
+FRENCH BEANS, A LA CREME.--Slice the beans and boil them in water with
+salt. When soft, drain. Put into a stewpan two ounces of fresh butter,
+the yolks of three eggs, beaten up into a gill of cream, and set over
+a slow fire. When hot, add a spoonful of vinegar, simmer for five
+minutes.
+
+TO PRESERVE FRENCH BEANS FOR WINTER.--Pick them young, and throw into
+a little wooden keg a layer of them three inches deep; then sprinkle
+them with salt, put another layer of beans, and do the same as high as
+you think proper, alternately with salt, but not too much of this. Lay
+over them a plate, or cover of wood, that will go into the keg, and
+put a heavy stone on it. A pickle will rise from the beans and salt.
+If they are too salt, the soaking and boiling will not be sufficient
+to make them pleasant to the taste.
+
+STEWED BEANS.--Boil them in water in which a lump of butter has been
+placed; preserve them as white as you can; chop a few sweet herbs with
+some parsley very fine; then stew them in a pint of the water in which
+the leaves have been boiled, and to which a quarter of a pint of cream
+has been added; stew until quite tender, then add the beans, and stew
+five minutes, thickening with butter and flour.
+
+HOW TO BOIL BROCCOLI.--Peel the thick skin of the stalks, and boil for
+nearly a quarter of an hour, with a little bit of soda, then put in
+salt, and boil five minutes more. Broccoli and savoys taste better
+when a little bacon is boiled with them.
+
+HOW TO BOIL CABBAGE.--Cut off the outside leaves, and cut it in
+quarters; pick it well, and wash it clean; boil it in a large quantity
+of water, with plenty of salt in it; when it is tender and a fine
+light green, lay it on a sieve to drain, but do not squeeze it, it
+will take off the flavor; have ready some very rich melted butter, or
+chop it with cold butter. Greens must be boiled the same way. Strong
+vegetables like turnips and cabbage, etc., require much water.
+
+CABBAGE SALAD.--Three eggs well beaten, one cup of vinegar, two
+tablespoons of mustard, salt and pepper, one tablespoon of butter; let
+this mixture come to a boil, when cool add seven tablespoons of cream,
+half a head of cabbage shaved fine.
+
+HOW TO BOIL CAULIFLOWERS.--Strip the leaves which you do not intend to
+use, and put the cauliflowers into salt and water some time to force
+out snails, worms, etc. Boil them twelve minutes on a drainer in
+plenty of water, then add salt, and boil five or six minutes longer.
+Skim well while boiling. Take out and drain. Serve with melted butter,
+or a sauce made of butter, cream, pepper and salt.
+
+HOW TO FRY CAULIFLOWERS.--Wash as before. Boil twenty or thirty
+minutes; cut it into small portions, and cool. Dip the portions twice
+into a batter made of flour, milk and egg, and fry them in butter.
+Serve with gravy.
+
+CUCUMBERS FOR IMMEDIATE USE.--Slice, sprinkle with salt; let them
+stand several hours, drain, and then put to them sliced onions,
+vinegar to cover them, and salt, pepper, etc. Cayenne pepper and
+ground mustard render them wholesome.
+
+STEWED CELERY.--Wash and clean six or eight heads of celery, let them
+be about three inches long; boil tender and pour off all the water;
+beat the yolks of four eggs, and mix with half a pint of cream, mace
+and salt; set it over the fire with the celery, and keep shaking until
+it thickens, then serve hot.
+
+COLD SLAW.--Half a head of cabbage cut very fine, a stalk of celery
+cut fine--or teaspoon of celery seed--or, a tablespoon of celery
+essence, four hard-boiled eggs, whites chopped very fine, a teaspoon
+of mustard, a tablespoon of butter and the yolks of the boiled eggs,
+salt and pepper, mix well; take an egg well beaten and stir in a cup
+of boiling vinegar, pour over and cover for a few minutes.
+
+EGG-PLANT.--Slice the egg-plant an eighth of an inch in thickness,
+pare it, and sprinkle salt over it an hour before cooking; then drain
+off all the water, beat up the yolk of an egg, clip the slices first
+in the egg, and then in crumbs of bread; fry a nice brown. Serve hot,
+and free from fat.
+
+HOW TO COOK EGG-PLANT.--Cut the egg-plant in slices half an inch
+thick, sprinkle a thin layer of salt between the slices, and lay them
+one over the other; and let them stand an hour. This draws out the
+bitter principal from the egg-plant, and also a part of the water.
+Then lay each slice in flour, put in hot fat and fry it brown on both
+sides. Or boil the egg-plant till tender, remove the skin, mash fine,
+mix with an equal quantity of bread or cracker crumbs, and salt,
+pepper and bake half an hour. This makes a delightful dish, and a very
+digestible one, as it has so little oily matter in it.
+
+HOW TO BROIL MUSHROOMS.--Pare some large, open mushrooms, leaving the
+stalks on, paring them to a point; wash them well, and turn them on
+the back of a drying sieve to drain. Put into a stewpan two ounces of
+butter, some chopped parsley, and shalots, then fry them for a minute
+on the fire; when melted, place your mushroom stalks upward on a
+saucepan, then pour the butter and parsley over all the mushrooms;
+pepper and salt them well with black pepper put them in the oven to
+broil; when done, put a little good stock to them, give them a boil
+and dish them, pour the liquor over them, adding more gravy, but let
+it be put in hot.
+
+HOW TO PICKLE ONIONS.--Take two quarts of the small white round
+onions. Scald them in very strong salt and water. Just let them boil.
+Strain, peel, place in jars; cover them with the best white wine
+vinegar. In two days pour all the vinegar off, and boil it half
+an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16
+cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed. When cold, pour
+upon the onions. Some persons prefer the vinegar boiling hot.
+
+HOW TO FRICASSEE PARSNIPS.--Boil in milk till they are soft, then cut
+them lengthwise in bits two or three inches long, and simmer in a white
+sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful
+of cream, a bit of butter, and some flour, pepper and salt.
+
+HOW TO MASH PARSNIPS.--Boil them tender, scrape then mash them in a
+stewpan with a little cream, a good piece of butter, and pepper and
+salt.
+
+HOW TO STEW PARSNIPS.--Boil them tender; scrape and cut into slices;
+put them into a saucepan with cream enough; for sauce, a piece of
+butter rolled in flour, and a little salt; shake the saucepan often,
+when the cream boils, pour them into a dish.
+
+HOW TO BOIL PEAS.--Peas should not be shelled long before they are
+wanted, nor boiled in much water; when the water boils, put them in
+with a little salt (some add a little loaf sugar, but if they are
+sweet of themselves, it is superfluous); when the peas begin to dent
+in the middle they are boiled enough. Strain, and put a piece of
+butter in the dish, and stir. A little mint should be boiled with the
+peas.
+
+PUREE OF POTATOES.--This differs from mashed potatoes only in the
+employment of more milk and butter, and in the whole being carefully
+reduced to a perfectly smooth, thick, cream-like mixture. Where
+economy is a great object, and where rich dishes are not desired, the
+following is an admirable mode of mashing potatoes: Boil them till
+thoroughly done, having added a handful of salt to the water, then dry
+them well, and with two forks placed back to back beat the whole up
+until no lumps are left. If done rapidly, potatoes thus cooked are
+extremely light and digestible.
+
+HOW TO BOIL POTATOES.--Boil in a saucepan without lid, with only
+sufficient water to cover them; more would spoil them, as the potatoes
+contain much water, and it requires to be expelled. When the water
+nearly boils pour it off, and add cold water, with a good portion of
+salt. The cold water sends the heat from the surface to the center of
+the potato, and makes it mealy. Boiling with a lid on often produces
+cracking.
+
+NEW POTATOES.--Should be cooked soon after having been dug; wash well,
+and boil.
+
+The Irish, who boil potatoes to perfection, say they should always
+be boiled in their _jackets_; as peeling them for boiling is only
+offering a premium for water to run through the potato, and rendering
+it sad and unpalatable; they should be well washed, and put into cold
+water.
+
+NEW POTATOES.--Have them as freshly dug as may be convenient; the
+longer they have been out of the ground the less well-flavored they
+are. Well wash them, rub off the skins with a coarse cloth or brush,
+and put them into boiling water, to which has been added salt, at
+the rate of one heaped teaspoonful to two quarts. Let them boil till
+tender--try them with a fork; they will take from ten or fifteen
+minutes to half an hour, according to size. When done, pour away the
+water, and set by the side of the fire, with the lid aslant. When they
+are quite dry, have ready a hot vegetable dish, and in the middle
+of it put a piece of butter the size of a walnut--some people like
+more--heap the potatoes round it and over it, and serve immediately.
+We have seen very young potatoes, no larger than a marble, parboiled,
+and then fried in cream till they are of a fine auburn color; or else,
+when larger, boiled till nearly ready, then sliced and fried in cream,
+with pepper, salt, a very little nutmeg, and a flavoring of lemon
+juice. Both make pretty little supper dishes.
+
+POTATOES ROASTED UNDER THE MEAT.--These are very good; they should
+be nicely browned. Half boil large mealy potatoes; put into a baking
+dish, under the meat roasting; ladle the gravy upon them occasionally.
+They are best done in an oven.
+
+POTATO RIBBONS.--Cut the potatoes into slices, rather more than half
+an inch thick, and then pare round and round in very long ribbons.
+Place them in a pan of cold water, and a short time before wanted
+drain them from the water. Fry them in hot lard, or good dripping,
+until crisp and browned; dry them on a soft cloth, pile them on a hot
+dish, and season with salt and cayenne.
+
+POTATO ROLLS.--Boil three lbs. of potatoes; crush and work them with
+two ozs. of butter and as much milk as will cause them to pass through
+a colander; take half a pint of yeast and half a pint of warm water;
+mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt;
+knead it well; if too thick, put to it a little more milk and warm
+water; stand before the fire for an hour to rise; work it well and
+make it into rolls. Bake it half an hour.
+
+POTATO RISSOLES.--Boil the potatoes floury; mash them, seasoning them
+with salt and a little cayenne; mince parsley very fine, and work up
+with the potatoes, adding eschalot, also chopped small. Bind with yolk
+of egg, roll into balls, and fry with fresh butter over a clear fire.
+Meat shred finely, bacon or ham may be added.
+
+POTATO SAUTEES.--These are even more agreeable with meat than fried
+potatoes. Cold boiled potatoes are sliced up, and tossed up in a
+saucepan with butter, mixed with a little chopped parsley, till they
+are lightly browned. Pure goose or other dripping is by many cooks
+preferred to butter for this purpose.
+
+POTATO SOUFFLES.--The delicious blistered potatoes are prepared as
+follows: The potatoes, if small, are simply cut in halves; if large,
+cut in three or more slices; these are fried in the usual way, but are
+taken out before they are quite done, and set aside to get cold; when
+wanted they are fried a second time, but only till they are of a light
+golden color, not brown.
+
+TOMATOES.--Cut ripe tomatoes into slices, put them in a buttered
+dish with some bread crumbs, butter, pepper and salt, and bake till
+slightly brown on top.
+
+FORCED TOMATOES.--Prepare the following forcemeat: Two ounces of
+mushrooms, minced small, a couple of shalots, likewise minced, a small
+quantity of parsley, a slice of lean ham, chopped fine, a few savory
+herbs, and a little cayenne and salt. Put all these ingredients into
+a saucepan with a lump of butter, and stew all together until quite
+tender, taking care that they do not burn. Put it by to cool, and then
+mix with them some bread crumbs and the well beaten yolks of two eggs.
+Choose large tomatoes, as nearly of the same size as possible, cut a
+slice from the stalk end of each, and take out carefully the seeds
+and juice; fill them with the mixture which has already been prepared,
+strew them over with bread and some melted butter, and bake them in
+a quick oven until they assume a rich color. They are a good
+accompaniment to veal or calf's head.
+
+TO MASH TURNIPS.--Boil them very tender. Strain till no water is left.
+Place in a saucepan over a gentle fire, and stir well a few minutes.
+Do not let them burn. Add a little cream, or milk, or both, salt
+butter and pepper. Add a tablespoonful of fine sugar. Stir and simmer
+five minutes longer.
+
+TO BOIL OR STEW VEGETABLE MARROW.--This excellent vegetable may be
+boiled as asparagus. When boiled, divide it lengthways into two, and
+serve it upon a toast accompanied by melted butter; or when nearly
+boiled, divide it as above, and stew gently in gravy like cucumbers.
+Care should be taken to choose young ones not exceeding six inches in
+length.
+
+
+       *       *       *       *       *
+
+[Illustration: How to Calculate]
+
+HOW TO CALCULATE.
+
+PRACTICAL RULES, SHORT METHODS, AND PROBLEMS USED IN BUSINESS
+COMPUTATIONS.
+
+
+Rapidity and accuracy in making estimates and in figuring out the
+result of business transactions is of the greatest necessity to the
+man of business. A miscalculation may involve the loss of hundreds
+or thousands of dollars, in many cases, while a slow and tedious
+calculation involves loss of time and the advantage which should have
+been seized at the moment. It is proposed in the following pages
+to give a few brief methods and practical rules for performing
+calculations which occur in every-day transactions among men,
+presuming that a fair knowledge of the ordinary rules of arithmetic
+has previously been attained.
+
+
+ADDITION.
+
+To be able to add up long columns of figures rapidly and correctly is
+of great value to the merchant. This requires not only a knowledge
+of addition, but in order to have a correct result, one that can be
+relied upon, it requires concentration of the mind. Never allow other
+thoughts to be flitting through the mind, or any outside matter
+to disturb or draw it away from the figures, until the result is
+obtained. Write the tens to be carried each time in a smaller figure
+underneath the units, so that afterwards any column can be added
+over again without repeating the entire operation. By the practice of
+addition the eye and mind soon become accustomed to act rapidly, and
+this is the art of addition. Grouping figures together is a valuable
+aid in rapid addition, as we group letters into words in reading.
+
+       862 \
+       538 /
+       674 \
+       843 /
+      ____
+      2917
+
+Thus, in the above example, we do not say 3 and 4 are 7 and 8 are 15
+and 2 are 17, but speak the sum of the couplet, thus 7 and 10 are 17,
+and in the second column, 12 and 9 are 21. This method of grouping
+the figures soon becomes easy and reduces the labor of addition about
+one-half, while those somewhat expert may group three or more figures,
+still more reducing the time and labor, and sometimes two or more
+columns may be added at once, by ready reckoners.
+
+Another method is to group into tens when it can be conveniently done,
+and still another method in adding up long columns is to add from the
+bottom to the top, and whenever the numbers make even 10, 20, 30, 40
+or 50, write with pencil a small figure opposite, 1, 2, 3, 4 or 5, and
+then proceed to add as units. The sum of these figures thus set out
+will be the number of tens to be carried to the next column.
+
+           6^{2} 2     8
+           3     5^{2} 4^{1}
+           2     8     4
+           9     6     2
+           7^{2} 1     8^{2}
+           8     3^{2} 5
+           5     2     7
+           1^{1} 3     2^{1}
+           5     8     8
+      _________________
+      5    0     2     8
+
+
+
+SHORT METHODS OF MULTIPLICATION.
+
+For certain classes of examples in multiplication short methods may be
+employed and the labor of calculation reduced, but of course for the
+great bulk of multiplications no practical abbreviation remains. A
+person having much multiplying to do should learn the table up to
+twenty, which can be done without much labor.
+
+To multiply any number by 10, 100, or 1000, simply annex one, two, or
+three ciphers, as the case may be. If it is desired to multiply by
+20, 300, 5000, or a number greater than one with any number of ciphers
+annexed, multiply first by the number and then annex as many ciphers
+as the multiplier contains.
+
+                   TABLE.
+
+     5 cents equal 1/20 of a dollar.
+     10 cents equal 1/10 of a dollar.
+     12-1/2 cents equal 1/8 of a dollar.
+     16-2/3 cents equal 1/6 of a dollar.
+     20 cents equal 1/5 of a dollar.
+     25 cents equal 1/4 of a dollar.
+     33-1/3 cents equal 1/3 of a dollar.
+     50 cents equal 1/2 of a dollar.
+
+Articles of merchandise are often bought and sold by the pound, yard,
+or gallon, and whenever the price is an equal part of a dollar, as
+seen in the above table, the whole cost may be easily found by adding
+two ciphers to the number of pounds or yards and dividing by the
+equivalent in the table.
+
+_Example_. What cost 18 dozen eggs at 16-2/3c per dozen?
+
+      6)1800
+       _____
+       $3.00
+
+_Example_. What cost 10 pounds butter at 25c per pound?
+
+      4)1000
+       -----
+       $2.50
+
+Or, if the pounds are equal parts of one hundred and the price is
+not, then the same result may be obtained by dividing the price by the
+equivalent of the quantity as seen in the table; thus, in the above
+case, if the price were 10c and the number of pounds 25, it would be
+worked just the same.
+
+_Example_. Find the cost of 50 yards of gingham at 14c a yard.
+
+      2)1400
+       -----
+       $7.00
+
+When the price is one dollar and twenty-five cents, fifty cents, or
+any number found in the table, the result may be quickly found by
+finding the price for the extra cents, as in the above examples, and
+then adding this to the number of pounds or yards and calling the
+result dollars.
+
+_Example_. Find the cost of 20 bushels potatoes at $1.12-1/2 per
+bushel.
+
+      8)2000
+         250
+       -----
+      $22.50
+
+If the price is $2 or $3 instead of $1, then the number of bushels
+must first be multiplied by 2 or 3, as the case may be.
+
+_Example_. Find the cost of 6 hats at $4.33-1/3 apiece.
+
+      3)600
+        4
+      ------
+       24.00
+        2.00
+      ------
+      $26
+
+When 125 or 250 are multipliers add three ciphers and divide by 8 and
+4 respectively.
+
+To multiply a number consisting of two figures by 11, write the sum of
+the two figures between them.
+
+_Example_. Multiply 53 by 11. Ans. 583.
+
+If the sum of the two numbers exceeds 10 then the units only must
+be placed between and the tens figure carried and added to the next
+figure to the left.
+
+_Example_. Multiply 87 by 11. Ans. 957.
+
+
+FRACTIONS.
+
+Fractional parts of a cent should never be despised. They often make
+fortunes, and the counting of all the fractions may constitute the
+difference between the rich and the poor man. The business man readily
+understands the value of the fractional part of a bushel, yard, pound,
+or cent, and calculates them very sharply, for in them lies perhaps
+his entire profit.
+
+TO REDUCE A FRACTION TO ITS SIMPLEST FORM.
+
+Divide both the numerator and denominator by any number that will
+leave no remainder and repeat the operation until no number will
+divide them both.
+
+_Example_. The simplest form of 36/45 is found by dividing by 9 = 4/5.
+
+To reduce a whole number and a fraction, as 4-1/2, to fractional form,
+multiply the whole number by the denominator, add the numerator and
+write the result over the denominator. Thus, 4 X 2 = 8 + = 9 placed
+over 2 is 9/2.
+
+TO ADD FRACTIONS.
+
+Reduce the fractions to like denominators, add their numerators and
+write the denominator under the result.
+
+_Example_. Add 2/3 to 3/4.
+
+2/3 = 8/12, 3/4 = 9/12, 8/12 + 9/12 = 17/12 = 1-5/12. Ans.
+
+TO SUBTRACT FRACTIONS.
+
+Reduce the fractions to like denominators, subtract the numerators and
+write the denominators under the result.
+
+_Example_. Find the difference between 4/5 and 3/4.
+
+4/5 = 16/20, 3/4 = 15/20, 16/20-15/20 = 1/20. Ans.
+
+TO MULTIPLY FRACTIONS.
+
+Multiply the numerators together for a new numerator and the
+denominators together for a new denominator.
+
+_Example_. Multiply 7/8 by 5/6.
+
+7/8 x 5/6 = 35/48. Ans.
+
+TO DIVIDE FRACTIONS.
+
+Multiply the dividend by the divisor inverted.
+
+_Example_. Divide 7/8 by 5/6.
+
+7/8 X 6/5 = 42/40. Reduced to simple form by dividing by 2 is 21/20 =
+[Transcriber's Note: The original text reads '1^{1}'] 1-1/20. Ans.
+
+TO MULTIPLY MIXED NUMBERS.
+
+When two numbers are to be multiplied, one of which contains a
+fraction, first multiply the whole numbers together, then multiply the
+fraction by the other whole number, add the two results together for
+the correct answer.
+
+_Example_. What cost 5-1/3 yards at 18c a yard?
+
+                 18c
+                  5-1/3
+                ---
+      18 x 5   = 90
+      18 x 1/3 =  6
+                ---
+                 96c
+
+When both numbers contain a fraction,
+
+First, multiply the whole numbers together,
+
+Second, multiply the, lower whole number by the upper fraction;
+
+Third, multiply the upper whole number by the lower fraction;
+
+Fourth, multiply the fractions together;
+
+Fifth, add all the results for the correct answer.
+
+_Example_. What cost 12-2/3 pounds of butter at 18-3/4c per pound?
+
+                          18-3/4
+                          12-2/3
+                        -------
+              18 X 12  = 216
+              12 x 3/4 =   9
+              18 X 2/3 =  12
+      3/4 X 2/3 = 6/12 =     1/2
+                        -------
+                       $2.37-1/2
+
+Common fractions may often be changed to decimals very readily, and
+the calculations thereby made much easier.
+
+TO CHANGE COMMON FRACTIONS TO DECIMALS.
+
+Annex one or more ciphers to the numerator and divide by the
+denominator.
+
+_Example_. Change 3/4 to a decimal. Ans. .75.
+
+We add two ciphers to the 3, making it 300, and divide by 4, which
+gives us.75. In the same way 1/2 =.5, or 3/4 =.75, and so on. When a
+quantity is in dollars and fractions of a dollar, the fractions should
+always be thus reduced to cents and mills.
+
+
+       *       *       *       *       *
+
+TWENTY THOUSAND THINGS WORTH KNOWING.
+
+
+RELATIVE HARDNESS OF WOODS.
+
+Taking shell bark hickory as the highest standard of our forest trees,
+and calling that 100, other trees will compare with it for hardness as
+follows:
+
+      Shell Bark Hickory    100
+      Pignut Hickory         96
+      White Oak              84
+      White Ash              77
+      Dogwood                75
+      Scrub Oak              73
+      White Hazel            72
+      Apple Tree             70
+      Red Oak                69
+      White Beech            65
+      Black Walnut           65
+      Black Birch            62
+      Yellow Oak             60
+      Hard Maple             56
+      White Elm              58
+      Red Cedar              56
+      Wild Cherry            55
+      Yellow Pine            54
+      [Transcriber's Note: The original text reads 'Chesnut']
+      Chestnut               52
+      Yellow Poplar          51
+      [Transcriber's Note: The original text reads 'Buternut']
+      Butternut              43
+      White Birch            43
+      White Pine             30
+
+Timber intended for posts is rendered almost proof against rot by
+thorough seasoning, charring and immersion in hot coal tar.
+
+The slide of Alpnach, extending from Mount Pilatus to Lake Lucerne,
+a distance of 8 miles, is composed of 25,000 trees, stripped of their
+bark, and laid at an inclination of 10 to 18 degrees. Trees placed in
+the slide rush from the mountain into the lake in 6 minutes.
+
+The Alps comprise about 180 mountains, from 4,000 to 15,732 feet high,
+the latter being the height of Mount Blanc, the highest spot in Europe.
+The summit is a sharp ridge, like the roof of a house, consisting of
+nearly vertical granite rocks. The ascent requires 2 days, 6 or 8 guides
+are required, and each guide is paid 100 francs ($20.00). It was
+ascended by two natives, Jacques Belmat and Dr. Packard, August 8, 1786,
+at 6 a.m. They staid up 30 minutes, with the thermometer at 14 degrees
+below the freezing point. The provisions froze in their pockets; their
+faces were frost-bitten, lips swollen, and their sight much weakened,
+but they soon recovered on their descent. De Saussure records in his
+ascent August 2, 1760, that the color of the sky was deep blue; the
+stars were visible in the shade; the barometer sunk to 16.08 inches
+(being 27.08 in Geneva) the thermometer was 26-1/2 degrees, in the sun
+29 degrees (being 87 degrees at Geneva). The thin air works the blood
+into a high fever, you feel as if you hardly touched the ground, and you
+scarcely make yourself heard. A French woman, Mademoiselle d'Angeville,
+ascended in September, 1840, being dragged up the last 1,200 feet by
+guides, and crying out: "If I die, carry me to the top." When there, she
+made them lift her up, that she might boast she had been higher than any
+man in Europe. The ascent of these awful solitudes is most perilous,
+owing to the narrow paths, tremendous ravines, icy barriers, precipices,
+etc. In many places every step has to be cut in the ice, the party being
+tied to each other by ropes, so that if one slips he may be held up by
+the rest, and silence is enforced, lest the noise of talking should
+dislodge the avalanches of the Aiguille du Midi. The view from the
+mountain is inexpressibly grand. On the Alps the limit of the vine is an
+elevation of 1,600 feet; below 1,000 feet, figs, oranges and olives are
+produced. The limit of the oak is 3,800 feet, of the [Transcriber's Note:
+The original text reads 'chesnut'] chestnut 2,800 feet,of the pine 6,500
+feet, of heaths and furze to 8,700 and 9,700 feet; and perpetual snow
+exists at an elevation of 8,200 feet.
+
+On the Andes, in lat. 2 degrees, the limit of perpetual snow is 14,760
+feet; in Mexico, lat. 19 degrees, the limit is 13,800 feet; on the
+peak of Teneriffe, 11,454 feet; on Mount Etna, 9,000 feet; on the
+Caucasus, 9,900 feet; in the Pyrenees, 8,400 feet; in Lapland,
+3,100 feet; in Iceland, 2,890 feet. The walnut ceases to grow at an
+elevation of 3,600 feet; the yellow pine at 6,200 feet; the ash at
+4,800 feet, and the fir at 6,700 feet. The loftiest inhabited spot
+on the globe is the Port House of Ancomarca, on the Andes, in
+Peru, 16,000 feet above the level of the sea. The 14th peak of the
+Himalayas, in Asia, 25,659 feet high, is the loftiest mountain in the
+world.
+
+Lauterbrunnen is a deep part of an Alpine pass, where the sun hardly
+shines in winter. It abounds with falls, the most remarkable of which
+is the Staubbach, which falls over the Balm precipice in a drizzling
+spray from a height of 925 feet; best viewed in the morning sun or by
+moonlight. In general, it is like a gauze veil, with rainbows dancing
+up and down it, and when clouds hide the top of the mountain, it seems
+as poured out of the sky.
+
+In Canada, the falls of Montmorenci are 250 feet high, the falls of
+Niagara (the Horse Shoe Falls) are 158 feet high and 2,000 feet wide,
+the American Falls arc 164 feet high and 900 feet wide. The Yosemite
+Valley Falls are 2,600 feet high, and the Ribbon Falls of the Yosemite
+are 3,300 feet high. The waterfall of the Arve, in Bavaria, is 2,000
+feet.
+
+THE PERIODS OF GESTATION are the same in the horse and ass or eleven
+months each, camel 12 months, elephant 2 years, lion 5 months, buffalo
+12 months, in the human female 9 months, cow 9 months, sheep 5 months,
+dog 9 weeks, cat 8 weeks, sow 16 weeks, she wolf from 90 to 95 days.
+The goose sits 30 days, swans 42, hens 21, ducks 30, peahens and
+turkeys 28, canaries 14, pigeons 14, parrots 40 days.
+
+AGES OF ANIMALS, ETC.--Elephant 100 years and upward, Rhinoceros 20,
+Camel 100, Lion 25 to 70, Tigers, Leopards, Jaguars and Hyenas (in
+confinement) about 25 years, Beaver 50, deer 20, wolf 20, Fox 14 to
+16, Llamas 15, Chamois 25, Monkeys and Baboons 16 to 18 years, Hare 8,
+Squirrel 7, Rabbit 7, Swine 25, Stag under 50, Horse 30, Ass 30, Sheep
+under 10, Cow 20, Ox 30, Swans, Parrots and Ravens 200, Eagle 100,
+Geese 80, Hens and Pigeons 10 to 16, Hawks 36 to 40, Cranes 24,
+Blackbird 10 to 12, Peacock 20, Pelican 40 to 50, Thrush 8 to 10, Wren
+2 to 3, Nightingale 15, Blackcap 15, Linnet 14 to 23, Goldfinch 20 to
+24, Redbreast 10 to 12, Skylark 10 to 30, Titlark 5 to 6, Chaffinch
+20 to 24, Starling 10 to 12, Carp 70 to 150, Pike 30 to 40, Salmon 16,
+Codfish 14 to 17, Eel 10, Crocodile 100, Tortoise 100 to 200, Whale
+estimated 1,000, Queen Bees live 4 years, Drones 4 months, Working
+Bees 6 months.
+
+The melody of singing birds ranks as follows: The nightingale first,
+then the linnet, titlark, sky lark and wood lark. The mocking bird has
+the greatest powers of imitation, the robin and goldfinch are superior
+in vigorous notes.
+
+The condor of Peru has spread wings 40 feet, feathers 20 feet, quills
+8 inches round.
+
+In England, a quarter of wheat, comprising 8 bushels, yields 14
+bushels 2-1/2 pecks, divided into seven distinct kinds of flour, as
+follows: Fine flour, 5 bushels 3 pecks; bran, 3 bushels; twenty-penny,
+3 bushels; seconds, 2 pecks; pollard, 2 bushels; fine middlings, 1
+peck; coarse ditto, 1 peck.
+
+The ancient Greek phalanx comprised 8,000 men, forming a square
+battalion, with spears crossing each other, and shields united.
+
+The Roman legion was composed of 6,000 men, comprising 10 cohorts of
+600 men each, with 300 horsemen.
+
+The ancient battering ram was of massive timber, 60 to 100 feet long,
+fitted with an iron head. It was erected under shelter to protect the
+60 or 100 men required to work it. The largest was equal in force to a
+36-lb. shot from a cannon.
+
+Pile Driving on Sandy Soils.--The greatest force will not effect a
+penetration exceeding 15 feet.
+
+Various Sizes of Type.--It requires 205 lines of Diamond type to make
+12 inches, of Pearl 178, of Ruby 166, of Nonpareil 143, of Minion 128,
+of Brevier 112-1/2, of Bourgeois 102-1/2, of Long Primer 89, of Small
+Pica 83, of Pica 71-1/2, of English 64.
+
+Wire ropes for the transmission of power vary in size from 3/8 to 7/8
+inch diam. For from 3 to 300 horse power; to promote flexibility, the
+rope, made of iron, steel, or copper wire, as may be preferred, is
+provided with a core of hemp, and the speed is 1 mile per minute, more
+or less, as desired. Tho rope should run on a well-balanced, grooved,
+cast iron wheel, of from 4 to 15 feet diam., according as the
+transmitted power ranges from 3 to 300 horse; the groove should be
+well cushioned with soft material, as leather or rubber, for the
+formation of a durable bed for the rope. With good care the rope will
+last from 3 to 5 years.
+
+Cannon balls go furthest at an elevation of 30 degrees, and less as
+the balls are less; the range is furthest when fired from west to east
+in the direction of the earth's motion, which for the diurnal rotation
+on its axis, is at the rate of 1,037 miles per hour, and in its orbit,
+66,092 miles.
+
+The air's resistance is such that a cannon ball of 3 lbs. weight,
+diameter, 2.78 ins. Moving with a velocity of 1,800 feet per second,
+is resisted by a force equal to 156 lbs.
+
+Bricklayers ascend ladders with loads of 90 lbs., 1 foot per second.
+There are 484 bricks in a cubic yard, and 4,356 in a rod.
+
+A power of 250 tons is necessary to start a vessel weighing 3,000 tons
+over greased slides on a marine railway, when in motion, 150 tons only
+is required.
+
+A modern dredging machine, 123 ft. long, beam 26 ft., breadth over
+all, 11 ft., will raise 180 tons of mud and clay per hour, 11 feet
+from water-line.
+
+In tanning, 4 lbs. of oak bark make 1 lb. of leather.
+
+Flame is quenched in air containing 3 per cent, of carbonic acid; the
+same percentage is fatal to animal life.
+
+100 parts of oak make nearly 23 of charcoal; beech 21, deal 19, apple
+23.7, elm 23, ash 25, birch 24, maple 22.8, willow 18, poplar 20, red
+pine 22.10, white pine 23. The charcoal used in gunpowder is made from
+willow, alder, and a few other woods. The charred timber found in the
+ruins of Herculaneum has undergone no change in 1,800 years.
+
+Four volumes of nitrogen and one of oxygen compose atmospheric air in
+all localities on the globe.
+
+Air extracted from pure water, under an air pump, contains 34.8 per
+cent. of oxygen. Fish breathe this air, respiring about 35 times per
+minute. The oxhydrogen lime light may be seen from mountains at the
+distance of 200 miles round.
+
+Lightning is reflected 150 to 200 miles.
+
+1,000 cubic feet of 13 candle gas is equivalent to over 7 gals. of sperm
+oil, 52.9 lbs. of tallow candles, and over 44 lbs. of sperm candles.
+
+The time occupied by gas in traveling from a gas well (in
+Pennsylvania) through 32 miles of pipe was 22 minutes, pressure at the
+well was 55 lbs. per inch, pressure at discharge 49 lbs.
+
+At birth, the beats of the pulse are from 165 to 104, and the
+inspirations of breath from 70 to 23. From 15 to 20, the pulsations
+are from 90 to 57, the inspirations, from 24 to 16; from 29 to 50, the
+pulsations are 112 to 56, the inspirations 23 to 11. In usual states
+it is 4 to 1. The action of the heart distributes 2 ozs. of blood from
+70 to 80 times in a minute.
+
+The mean heat of the human body is 98 degs. and of the skin 90 degs.
+Tea and coffee are usually drank at 110 degs. The deepest coal mine
+in England is at Killingworth, near Newcastle, and the mean annual
+temperature at 400 yards below the surface is 77 degrees, and at 300
+yards 70 degrees, while at the surface it is but 48 degrees, being 1
+degree of increase for every 15 yards. This explains the origin of hot
+springs, for at 3,300 yards the heat would be equal to boiling water,
+taking 20 yards to a degree. The heat of the Bath waters is 116
+degrees, hence they would appear to rise 1,320 yards.
+
+Peron relates that at the depth of 2,144 feet in the sea the
+thermometer falls to 45 degrees, when it is 86 degrees at the surface.
+
+Swemberg and Fourier calculate the temperature of the celestial spaces
+at 50 degrees centigrade below freezing.
+
+In Northern Siberia the ground is frozen permanently to the depth of
+660 feet, and only thaws to the extent of 3 or 4 feet in summer. Below
+660 feet internal heat begins.
+
+River water contains about 30 grs. of solid matter in every cubic
+foot. Fresh water springs of great size abound under the sea. Perhaps
+the most remarkable springs exist in California, where they are noted
+for producing sulphuric acid, ink, and other remarkable products.
+
+St. Winifred's Well, in England, evolves 120 tons of water per minute,
+furnishing abundant water power to drive 11 mills within little more
+than a mile.
+
+The French removed a red granite column 95 feet high, weighing 210
+tons, from Thebes, and carried it to Paris. The display of costly
+architectural ruins at Thebes is one of the most astonishing to be
+seen anywhere in the world. The ruins and costly buildings in old
+Eastern countries, are so vast in their proportions and so many in
+number that it would require volumes to describe them.
+
+Babel, now called Birs Nimroud, built at Babylon by Belus, was used as
+an observatory and as a temple of the Sun. It was composed of 8
+square towers, one over the other, in all 670 feet high, and the same
+dimensions on each side on the ground.
+
+The Coliseum at Rome, built by Vespasian for 100,000 spectators, was
+in its longest diameter 615-5 feet, and in the shortest 510, embraced
+5-1/2 acres, and was 120 feet high. Eight aqueducts supplied ancient
+Rome with water, delivering 40 millions of cubit feet daily. That
+of Claudia was 47 miles long and 100 feet high, so as to furnish the
+hills. Martia was 41 miles, of which 37 were on 7,000 acres 70 feet
+high. These vast erections would never have been built had the Romans
+known that water always rises to its own level.
+
+The Temple of Diana, at Ephesus, was 425 feet long and 225 feet broad,
+with 127 columns, 60 feet high, to support the roof. It was 220 years
+in building.
+
+Solomon's Temple, built B.C. 1014, was 60 cubits or 107 feet in
+length, the breadth 20 cubits or 36 feet, and the height 30 cubits or
+54 feet. The porch was 36 feet long and 18 feet wide.
+
+The largest one of the Egyptian pyramids is 543 feet high, 693 feet on
+the sides, and its base covers 11 acres. The layers of stones are 208
+in number. Many stones are over 30 feet long, 4 broad and 3 thick.
+
+The Temple of Ypsambul, in Nubia, is enormously massive and cut out of
+the solid rock. Belzoni found in it 4 immense figures, 65 feet high,
+25 feet over the shoulders, with a face of 7 feet and the ears over 3
+feet.
+
+Sesostris erected in the temple in Memphis immense statues of himself
+and his wife, 50 feet high, and of his children, 28 feet.
+
+In the Temple of the Sun, at Baalbec, are stones more than 60 feet
+long, 24 feet thick and 16 broad, each embracing 23,000 cubic feet,
+cut, squared, sculptured, and transported from neighboring quarries.
+Six enormous columns are each 72 feet high, composed of 3 stones 7
+feet in diameter. Sesostris is credited with having transported from
+the mountains of Arabia a rock 32 feet wide and 240 feet long.
+
+The engineering appliances used by the ancients in the movement of
+these immense masses are but imperfectly understood at the present
+day.
+
+During modern times, a block of granite weighing 1,217 tons, now used
+as the pedestal of the equestrian statute of Peter the Great, at St.
+Petersburg, was transported 4 miles by land over a railway, and 13
+miles in a vast caisson by water. The railway consisted of two lines
+of timber furnished with hard metal grooves; between these grooves
+were placed spheres of hard brass about 6 inches in diameter. On these
+spheres the frame with its massive load was easily moved by 60 men,
+working at capstans with treble purchase blocks.
+
+In 1716 Swedenborg contrived to transport (on rolling machines of his
+own invention) over valleys and mountains, 2 galleys, 5 large boats
+and 1 sloop, from Stromstadt to Iderfjol (which divides Sweden from
+Norway on the South), a distance of 14 miles, by which means Charles
+XII. was able to carry on his plans, and under cover of the galleys
+and boats to transport on pontoons his heavy artillery to the very
+walls of Frederickshall.
+
+Belzoni considered the tract between the first and second cataract of
+the Nile as the hottest on the globe, owing to there being no rain.
+The natives do not credit the phenomenon of water falling from above.
+Hence it is that all monuments are so nicely preserved. Buckingham
+found a building left unfinished about 4,000 years ago, and the chalk
+marks on the stones were still perfect.
+
+Pompey's Pillar is 92 feet high, and 27-1/2 round at the base.
+
+Water is the absolute master, former and secondary agent of the power
+of motion in everything terrestrial. It is the irresistible power
+which elaborates everything, and the waters contain more organized
+beings than the land.
+
+Rivers hold in suspension 100th of their volume (more or less) of mud,
+so that if 36 cubic miles of water (the estimated quantity) flow daily
+into the sea, 0.36 cubic miles of soil are daily displaced. The Rhine
+carries to the sea every day 145,980 cubic feet of mud. The Po carries
+out the land 228 feet per annum, consequently Adria which 2,500 years
+ago was on the sea, is now over 20 miles from it.
+
+The enormous amount of alluvium deposited by the Mississippi is almost
+incalculable, and constantly renders necessary extensive engineering
+operations in order to remove the impediments to navigation.
+
+As an exponent of the laws of friction, it may be stated that a square
+stone weighing 1,080 lbs. which required a force of 758 lbs. to drag
+it along the floor of a quarry, roughly chiseled, required only a
+force of 22 lbs. to move it when mounted on a platform and rollers
+over a plank floor.
+
+The flight of wild ducks is estimated at 90 miles per hour, that of the
+swift at 200 miles, carrier pigeons 38 miles, swallows 60 miles,
+migratory birds have crossed the Mediterranean at a speed of 120 miles
+per hour.
+
+The Nile has a fall of 6 ins. in 1,000 miles. The rise of the river
+commences in June, continuing until the middle of August, attaining
+an elevation of from 24 to 26 feet, and flowing the valley of Egypt 12
+miles wide. In 1829 it rose to 26 cubits, by which 30,000 persons were
+drowned. It is a terrible climate to live in, owing to the festering
+heat and detestable exhalations from the mud, etc., left on the
+retiring of the Nile, which adds about 4 inches to the soil in a
+century, and encroaches on the sea 16 feet every year. Bricks have
+been found at the depth of 60 feet, showing the vast antiquity of the
+country. In productiveness of soil it is excelled by no other in the
+world.
+
+How to Splice a Belt in Order to Make it Run Like an Endless
+Belt.--Use the toughest yellow glue prepared in the ordinary way,
+while hot, stirring in thoroughly about 20 per cent of its weight of
+tannic acid, or extract of tan bark. Apply to the splice and quickly
+clamp together. The splice should be made of scarfed edges extending
+3 to 6 inches back, according to thickness of belt. The surface to be
+perfectly clean and free from oil.
+
+How Many Pounds of Coal it Requires to Maintain Steam of One-Horse
+Power per Hour.--Anthracite 1-1/2 to 5 pounds, according to the
+economy of boiler and engine. Bituminous and anthracite coal are very
+nearly equal for equal qualities. They both vary from 7 to 10 pounds
+of water evaporated per pound of coal from a temperature of 212
+degrees.
+
+A Formula for Collodio-bromide Emulsion that is Rapid.--Ether s.g.
+0.720, 4 fluid ounces; alcohol s.g. 0.820, 2-1/2 fluid ounces;
+pyroxyline, 40 grains; castile soap dissolved in alcohol, 30 grains;
+bromide of ammonium and cadmium, 56 grains.
+
+How to Deaden the Noise of Steam While Blowing off Through a Wrought
+Iron Stand Pipe.--The sound may be much modified by enlarging the end
+of the pipe like a trumpet or cone; which should be long, 20 or 30
+times the diameter of the pipe, opening to 4 or 5 times its initial
+size.
+
+Why Fusible Plugs are Put in the Crown Sheet of Locomotive
+Boilers.--To save the crown sheet from burning in case of low water,
+when the plug melts and lets the steam and water into the fire chamber
+to dampen and put out the fire as well as to make an alarm. They
+may also be employed on other forms of boilers, and are much used in
+connection with whistles for low-water alarms only. Boilers should not
+be blown out for cleaning with fire under them or while the walls
+(if set in brick) are hot enough to do damage to the iron shell.
+Locomotive boilers may be blown out very soon after the fire is
+entirely removed. All brick-set boilers should be left several hours
+after the fire is drawn before blowing off for cleaning.
+
+How to Lace a Quarter Turn Belt so as to Have an Equal Strain on Both
+Edges of the Belt.--Begin on the outside of the belt at the middle,
+pass one end of the lacing through one end of the belt and bring
+it out through the corresponding hole of the other end of the belt,
+laying it diagonally off to the left. Now pass the other end of the
+lacing through the hole last used, and carry it over the first strand
+of the lacing on the inside of the belt, passing it through the first
+hole used, and lay it diagonally off to the right. Now proceed to pass
+the lacing through the holes of the belt in a zigzag course, leaving
+all the strands inside the belt parallel with the belt, and all the
+strands outside the belt oblique. Pass the lace twice through the
+holes nearest the edge of the belt, then return the lace in the
+reverse order toward the center of the belt, so as to cross all the
+oblique strands, and make all the inside strands double. Finally
+pass the end of the lacing through the first hole used, then outward
+through an awl hole, then hammering it down to cause it to hold. The
+left side is to be laced in a similar way.
+
+A Useful Hint to Draughtsmen.--To strain drawing paper on a board, cut
+the paper to the size required, lay it on the board face downwards and
+thoroughly wet the surface with a damp sponge or brush, then turn it
+over and wet the face in the same way; roll it up tightly and let
+it stay so for five or six minutes, unroll it, and turn up the edges
+about an inch all around. Take liquid glue (Jackson's is the best) and
+apply it carefully to the edges, then turn them down, and with a paper
+knife press them to the board all around. Put the board in an inclined
+position where it is not too dry or warm, or the paper will dry too
+fast and tear. If it is allowed to dry slowly the surface will be
+perfectly even and smooth, and a pleasure to draw upon.
+
+Joints for Hot Water Pipes.--Sal-ammoniac, 2 oz.; sublimed sulphur,
+1 oz.; cast-iron filings, 1 lb. Mix in a mortar, and keep the powder
+dry. When it is to be used, mix it with twenty times its weight of
+clean iron filings, and grind the whole in a mortar. Wet with water
+until it becomes of convenient consistence. After a time it becomes as
+hard and strong as any part of the metal.
+
+When the Process of Galvanizing Iron was First Known.--A. The process
+of coating iron with zinc, or zinc and tin, is a French invention, and
+was patented in England in 1837.
+
+A Timber Test.--The soundness of timber may be ascertained by placing
+the ear close to one end of the log, while another person delivers a
+succession of smart blows with a hammer or mallet upon the opposite
+end, when a continuance of the vibrations will indicate to an
+experienced ear even the degree of soundness. If only a dull thud
+meets the ear, the listener may be certain that unsoundness exists.
+
+Useful Hints and Recipes.--Following is a comparative statement of the
+toughness of various woods.--Ash, 100; beech, 85; cedar of Lebanon,
+84; larch, 83; sycamore and common walnut, each, 68; occidental plane,
+66; oak, hornbeam and Spanish mahogany, each, 62; teak and acacia,
+each, 58; elm and young chestnut, 52.
+
+An [Transcriber's Note: The original text reads 'ingenius'] ingenious
+device for stretching emery cloth for use in the workshop consists of a
+couple of strips of wood about 14 in. long, hinged longitudinally, and
+of round, half-round, triangular, or any other shape in cross section.
+On the inside faces of the wood strips are pointed studs, fitting into
+holes on the opposite side. The strip of emery cloth is laid on to one
+set of the studs, and the file, as it is called, closed, which fixes the
+strip on one side. It is then similarly fixed on the other side, and
+thus constitutes what is called an emery file and which is a handy and
+convenient arrangement for workshop use.
+
+Method of making Artificial Whetstones.--Gelatine of good quality is
+dissolved in its own weight of water, the operation being conducted in
+a dark room. To the solution one and a half per cent. of bichromate
+of potash is added, which has previously been dissolved in a little
+water. A quantity of very fine emery, equal to nine times the weight
+of the gelatine, is [Transcriber's Note: The original text reads
+'itimately'] intimately mixed with the gelatine solution.
+Pulverized flint may be substituted for emery. The mass is molded into
+any desired shape, and is then consolidated by heavy pressure. It is
+dried by exposure to strong sunlight for several hours.
+
+How to Toughen Paper.--A plan for rendering paper as tough as wood or
+leather has been recently introduced; it consists in mixing chloride of
+zinc with the pulp in the course of manufacture. It has been found that
+the greater the degree of concentration of the zinc solution, the
+greater will be the toughness of the paper. It can be used for making
+boxes and for roofing.
+
+How to Mend a Broken File.--There is no tool so easily broken as the
+file that the machinist has to work with, and is about the first thing
+that snaps when a kit of tools gets upset upon the cross-beam of a
+machine or a tool board from the bed of an engine lathe. It cannot
+even be passed from one workman to another without being broken, if
+the file is a new one or still good for anything, if an apprentice has
+got anything to do with it, and they are never worth mending, however
+great may be their first cost, unless the plaster of Paris and lime
+treatment can make a perfect weld without injuring the steel or
+disturbing the form of the teeth. Steel that is left as hard as a file
+is very brittle, and soft solder can hold as much on a steady pull
+if it has a new surface to work from. Take a file, as soon as it is
+broken, and wet the break with zinc dissolved in muriatic acid, and
+then tin over with the soldering iron. This must be done immediately
+as soon as the file is broken, as the break begins to oxydize when
+exposed to the air. And in an hour or two will gather sufficient to
+make it impossible for the parts to adhere. Heat the file as warm as
+it will bear without disturbing its temper as soon as well tinned,
+and press the two pieces firmly together, squeezing out nearly all the
+solder, and hold in place until the file cools. This can be done
+with very little to trim off, and every portion of the break fitting
+accurately in place. Bring both pieces in line with each other, and,
+for a file, it is as strong in one place as in another, and is all
+that could be asked for under the very best of welding treatment.
+
+What will Fasten Pencil Markings, to Prevent Blurring.--Immerse paper
+containing the markings to be preserved in a bath of clear water, then
+flow or immerse in milk a moment; hang up to dry. Having often had
+recourse to this method, in preserving pencil and crayon drawings, I
+will warrant it a sure cure.
+
+How to Transfer Newspaper Prints to Glass.--First coat the glass with
+dammar varnish, or else with Canada balsam, mixed with an equal volume
+of oil of turpentine, and let it dry until it is very sticky, which
+takes half a day or more. The printed paper to be transferred should
+be well soaked in soft water, and carefully laid upon the prepared
+glass, after removing surplus water with blotting paper, and pressed
+upon it, so that no air bubbles or drops of water are seen underneath.
+This should dry a whole day before it is touched; then with wetted
+fingers begin to rub off the paper at the back. If this be skillfully
+done, almost the whole of the paper can be removed, leaving simply the
+ink upon the varnish. When the paper has been removed, another coat of
+varnish will serve to make the whole more transparent. This recipe is
+sold at from $3 to $5 by itinerants.
+
+A Liquid Cement for Cementing Leather, that Will Not be Affected by
+the Action of Water.--A good cement for splicing leather is gutta
+percha dissolved in carbon disulphide, until it is of the thickness
+of treacle; the parts to be cemented must first be well thinned down,
+then pour a small quantity of the cement on both ends, spreading it
+well so as to fill the pores of the leather; warm the parts over a
+fire for about half a minute, apply them quickly together, and hammer
+well. The bottle containing the cement should be tightly corked, and
+kept in a cool place.
+
+The Quickest and Best Way to Drill Holes for Water Pipes in Rough
+Plate Glass.--Use a hardened (file temper) drill, with spirits of
+turpentine and camphor to make the drill bite. A broken file in a
+breast brace will do good work if a power drill is not obtainable.
+
+A Recipe for Making Printers' Inks.--For black ink: Take of balsam of
+copaiba (pure), 9 ounces; lamp black, 3 ounces; indigo and Prussian
+blue, of each half an ounce; Indian red, 3/4 ounce; yellow soap (dry),
+3 ounces; grind the mixture to an impalpable smoothness by means of
+a stone and muller. Canada balsam may be substituted for balsam of
+copaiba where the smell of the latter is objectionable, but the ink
+then dries very quickly. The red inks are similarly made by using such
+pigments as carmine, lakes, vermilion, chrome yellow, red lead, orange
+red, Indian red and Venetian red.
+
+A Cement to Stick White Metal Tops on Glass Bottles.--One of the best
+cap cements consists of resin, 5 ounces; beeswax, 1 ounce; red ocher
+or Venetian red in powder, 1 ounce. Dry the earth thoroughly on
+a stove at a temperature above 212i Fah. Melt the wax and resin
+together, and stir in the powder by degrees. Stir until cold, lest the
+earthy matter settle to the bottom.
+
+The Correct Meaning of the Tonnage of a Vessel.--The law defines very
+carefully how the tonnage of different vessels shall be calculated.
+An approximate rule for finding the gross tonnage is to multiply the
+length of keel between perpendiculars by the breadth of vessel and
+depth of hold, all in feet, and dividing the product by 100. It is
+generally assumed that 40 cubic feet shall constitute a ton, and the
+tonnage of a vessel is considered to be the multiple of this ton,
+which most closely corresponds with the internal capacity of the
+vessel.
+
+A Recipe for Re-inking Purple Type Ribbons.--Use: Aniline violet, 1/4
+ounce; pure alcohol, 15 ounces; concentrated glycerine, 15 ounces.
+Dissolve the aniline in the alcohol, and add the glycerine.
+
+The Process of Giving a Tempered-Blue Color to the Steel Plate and
+Malleable Iron Castings of a Roller Skate.--In order to obtain an even
+blue, the work must have an even finish, and be made perfectly clean.
+Arrange a cast-iron pot in a fire so as to heat it to the temperature
+of melted lead, or just below a red heat. Make a flat bottom basket of
+wire or wire cloth to sit in the iron box, on which place the work
+to be blued, as many pieces as you may find you can manage, always
+putting in pieces of about the same thickness and size, so that they
+will heat evenly. Make a bail to the basket, so that it can be easily
+handled. When the desired color is obtained, dip quickly in hot water
+to stop the progress of the bluing, for an instant only, so that
+enough heat may be retained to dry the articles. A cover to the iron
+box may sometimes be used to advantage to hasten the heating. Another
+way, much used, is to varnish the work with ultramarine varnish, which
+may be obtained from the varnish makers.
+
+Cement to Mend Iron Pots and Pans.--Take two parts of sulphur and one
+part, by weight, of fine black lead; put the sulphur in an old iron
+pan, holding it over the fire until it begins to melt, then add the
+lead; stir well until all is mixed and melted; then pour out on an
+iron plate or smooth stone. When cool, break into small pieces. A
+sufficient quantity of this compound being placed upon the crack of
+the iron pot to be mended, can be soldered by a hot iron in the same
+way a tinsmith solders his sheets. If there is a small hole in the
+pot, drive a copper rivet in it, and then solder over it with
+this cement.
+
+The Best Method of Rendering Basement Walls Damp-Proof.--Construct on
+the outside an area wall so that the earth does not rest directly
+against the main wall of the house, but only against the outside wall or
+casing of the area. To form such an area, build a wall half or one brick
+thick parallel to and some 2 or 3 inches from the main wall, and form at
+the bottom a channel or gutter connected with the drains, so that any
+moisture or water finding its way in through the outer casing may be
+conducted away and will not therefore penetrate into the building.
+Thoroughly ventilate the areas by means of air bricks or other suitable
+connections with the outer air, and connect with one another by making
+through connections underneath the floor joists. Be very careful that
+the main wall is laid on a good and efficient damp course. The top of
+the space between the area and main walls may be covered in all around
+the building with bricks--ornamented or otherwise, as preferred--on a
+line just above the ground. Another plan of effecting the same object is
+to dispense with the area wall and in building the brick work to cover
+the whole of the work on the outside with a thick layer of bituminous
+asphalt. The plaster on the inside is in this case often rendered in
+nearly neat Portland cement.
+
+How to Caseharden Large Pieces of Steel.--A box of cast or wrought
+iron should be provided large enough to hold one or two of the pieces,
+with sufficient room all around to pack well with the casehardening
+materials, which may be leather scrap, hoof shavings, or horn
+shavings, slightly burned and pulverized, which may be mixed with
+an equal quantity of pulverized charcoal. Pack the pieces to be
+casehardened in the iron box so as not to touch each other or the box.
+Put an iron cover on the box and lute with clay. Heat gradually in
+a furnace to a full red, keep at an even temperature for from 2 to
+4 hours, raise the heat to a cherry red during the last hour, then
+remove the cover and take out the pieces and plunge endwise vertically
+in water at shop temperature; 2 per cent. of hydrochloric acid in the
+water improves its tempering qualities and gives the metal an even
+gray color.
+
+A Good and Cheap Preparation to Put on Friction Matches.--The igniting
+composition varies with different makers. The following recipes may
+be taken as fairly representative, the first being the best: 1.
+Phosphorus by weight, 1/2 part; potassium chlorate, 4 parts; glue,
+2 parts; whiting, 1 part; finely powdered glass, 4 parts; water, 11
+parts. 2. Phosphorus by weight, 2 parts; potassium chlorate, 5 parts;
+glue, 3 parts; red lead, 1-1/2 parts; water, 12 parts. 3. A German
+mixture for matches. Potassium chlorate, 7.8 parts; lead hyposulphite,
+2.6 parts; gum arabic, 1 part.
+
+To Find How Much Tin Vessels Will Hold.--For the contents of
+cylinders: Square the diameter, and multiply the product by 0.7854.
+Again, multiply by the height (all in inches). Divide the product by
+231 for gallons. For the frustum of a cone: Add together the squares
+of the diameters of large and small ends; to this add the product of
+the diameter of the two ends. Multiply this sum by 0.7854. Multiply
+this product by the height (all in inches). Then divide by 231 for the
+number of gallons.
+
+A Useful Recipe.--For stopping the joints between slates or shingles,
+etc., and chimneys, doors, windows, etc., a mixture of stiff
+white-lead paint, with sand enough to prevent it from running, is
+very good, especially if protected by a covering of strips of lead or
+copper, tin, etc., nailed to the mortar joints of the chimneys, after
+being bent so as to enter said joints, which should be scraped out for
+an inch in depth, and afterward refilled. Mortar protected in the same
+way, or even unprotected, is often used for the purpose, but it is
+not equal to the paint and sand. Mortar a few days old (to allow
+refractory particles of lime to slack), mixed with blacksmith's
+cinders and molasses, is much used for this purpose, and becomes very
+hard and effective.
+
+Test for Hard or Soft Water.--Dissolve a small quantity of good soap
+in alcohol. Let a few drops fall into a glass of water. If it turns
+milky, it is hard; if not, it is soft.
+
+Test for Earthy Matters or Alkali in Water.--Take litmus paper dipped
+in vinegar, and if, on immersion, the paper returns to its true shade,
+the water does not contain earthy matter or alkali. If a few drops of
+syrup be added to a water containing an earthy matter, it will turn
+green.
+
+Test for Carbonic Acid in Water.--Take equal parts of water and
+clear lime water. If combined or free carbonic acid is present, a
+precipitate is seen, to which, if a few drops of muriatic acid be
+added, an effervescence commences.
+
+Test for Magnesia in Water.--Boil the water to a twentieth part of
+its weight, and then drop a few grains of neutral carbonate of ammonia
+into a glass of it, and a few drops of phosphate of soda. If magnesia
+be present, it will fall to the bottom.
+
+Test for Iron in Water.--1. Boil a little nutgall and add to the
+water. If it turns gray or slate, black iron is present. 2. Dissolve
+a little prussiate of potash, and, if iron is present, it will turn
+blue.
+
+Test for Lime in Water.--Into a glass of water put two drops of oxalic
+acid and blow upon it. If it gets milky, lime is present.
+
+Test for Acid in Water.--Take a piece of litmus paper. If it turns
+red, there must be acid. If it precipitates on adding lime water, it
+is carbonic acid. If a blue sugar paper is turned red, it is a mineral
+acid.
+
+Value of Manufactured Steel.--A pound of very fine steel wire to make
+watch springs of, is worth about $4; this will make 17,000 springs,
+worth $7,000.
+
+Horses in Norway have a very sensible way of taking their food, which
+perhaps might be beneficially followed here. They have a bucket of
+water put down beside their allowance of hay. It is interesting to
+see with what relish they take a sip of the one and a mouthful of
+the other alternately, sometimes only moistening their mouths, as
+a rational being would do while eating a dinner of such dry food. A
+broken-winded horse is scarcely ever seen in Norway, and the
+question is if the mode of feeding has not something to do with the
+preservation of the animal's respiratory organs.
+
+The Process of Fastening Rubber Rolls on Clothes Wringer.--1. Clean
+shaft thoroughly between the shoulders or washers, where the rubber goes
+on, 2. Give the shaft a coat of copal varnish, between the shoulders,
+and let it dry. 3. Give shaft coat of varnish and wind shaft tightly as
+possible with five-ply jute twine at once, while varnish is green, and
+let it dry for about six hours. 4. Give shaft over the twine a coat of
+rubber cement, and let it dry for about six hours. 5. Give shaft over
+the twine a second coat of rubber cement, and let it dry for about six
+hours. 6. Remove washer on the short end of shaft, also the cogwheel if
+the shaft has cogs on both ends. 7. See that the rubber rolls are always
+longer than the space between the washers where the rubber goes on, as
+they shrink or take up a little in putting on the shaft. 8. Clean out
+the hole or inside of roll with benzine, using a small brush or swab. 9.
+Put the thimble or pointer on the end of shaft that the washer has been
+removed from, and give shaft over the twine and thimble another coat of
+cement, and stand same upright in a vise. 10. Give the inside or hole of
+roll a coat of cement with a small rod or stick. 11. Pull or force the
+roll on the shaft as quickly as possible with a jerk, then rivet the
+washer on with a cold chisel. 12. Let roll stand and get dry for two or
+three days before using same. Cement for use should be so thick that it
+will run freely; if it gets too thick, thin it with benzine or naphtha.
+
+How to Make Effervescing Solution of Citrate of Magnesia.--Dissolve
+citric acid 400 grains in water 2,000 grains, add carbonate of
+magnesia 200 grains; stir until dissolved. Filter into a 12-ounce
+bottle containing syrup of citric acid 1,200 grains. Add boiled
+and filtered water to fill bottle, drop in bicarbonate of potash in
+crystals 30 grains and immediately cork. Shake until bicarbonate of
+potash is dissolved. The syrup of citric acid is made from citric acid
+8 parts, water 8 parts, spirit of lemon 4 parts, syrup 980 parts.
+
+A Receipt for Making the Black Cement that is Used for Filling Letters
+after They are Cut out in Brass.--Mix asphaltum, brown japan and
+lampblack into a putty-like mass, fill in the spaces, and finally
+clean the edges with turpentine.
+
+Useful Workshop Hints.--Clean and oil leather belts without taking
+them off their pulleys. If taken off they will shrink. Then a piece
+must be put into them and removed again after the belt has run a few
+days. The decay of stone, either in buildings or monuments, may be
+arrested by heating and treating with paraffin mixed with a little
+creosote. A common "paint burner" may be used to heat the stone. Set
+an engine upon three or four movable points, as upon three cannon
+balls. Connect with steam, and exhaust by means of rubber hose. If the
+engine will run up to speed without moving itself back and forth,
+then that engine will run a long time with little repair. If it shakes
+itself around the room, then buy another engine. Safely moving a tall
+mill chimney has been accomplished several times. Chimneys which have
+been caused to lean slightly through settling of the foundation may
+be straightened up again by sawing out the mortar between courses of
+brick at the base. A chimney 100 ft. high and 12 ft. square at the
+base will be varied over 8 in. at the top by the removal of 1 in. at
+the base. When you begin to fix up the mill for cold weather, don't
+forget to put a steam trap in each and every steam pipe which can be
+opened into the atmosphere for heating purposes. For leading steam
+joints, mix the red lead or litharge with common commercial glycerine,
+instead of linseed oil. Put a little carbolic acid in your glue or
+paste pot. It will keep the contents sweet for a long time. Look well
+to the bearings of your shafting engine and machines. Sometimes 25,
+30, 40 and even 50 per cent. of your power is consumed through lack of
+good oil. When you buy a water wheel, be sure to buy one small enough
+to run at full gate while the stream is low during the summer months.
+If you want more power than the small wheel will give, then put in two
+or more wheels of various sizes. When it becomes necessary to trim a
+piece of rubber, it will be found that the knife will cut much more
+readily if dipped in water. When forging a chisel or other cutting
+tool, never upset the end of the tool. If necessary cut it off,
+but don't try to force it back into a good cutting edge. In tubular
+boilers the handholes should be often opened, and all collections
+removed from over the fire. When boilers are fed in front, and are
+blown off through the same pipe, the collection of mud or sediment in
+the rear end should be often removed. Nearly all smoke may be consumed
+without special apparatus, by attending with a little common sense to
+a few simple rules. Suppose we have a battery of boilers, and "soft
+coal" is the fuel. Go to the first boiler, shut the damper nearly up,
+and fire up one-half of the furnace, close the door, open damper, and
+go to the next boiler and repeat the firing. By this method nearly,
+if not quite, all the smoke will be consumed. A coiled spring inserted
+between engine and machinery is highly beneficial where extreme
+regularity of power is required. It is well known that a steam engine,
+in order to govern itself, must run too fast and too slow in order
+to close or open its valves; hence an irregularity of power is
+unavoidable.
+
+A "Paste" Metal Polish for Cleaning and Polishing Brass.--Oxalic acid
+1 part, iron peroxide 15 parts, powdered rottenstone 20 parts, palm
+oil 60 parts, petrolatum 4 parts. See that solids are thoroughly
+pulverized and sifted, then add and thoroughly incorporate oil and
+petrolatum.
+
+Cough Candy or Troches.--Tincture of squills 2 ounces,
+camphorated tincture of opium and tincture of tolu of each 1/4 ounce,
+wine of ipecac 1/2 ounce, oil of gautheria 4 drops, sassafras 3 drops,
+and of anise seed oil 2 drops. The above mixture is to be put into 5
+pounds of candy which is just ready to take from the fire; continue
+the boiling a little longer, so as to form into sticks.
+
+How to Oxidize Silver.--For this purpose a pint of sulphide of
+potassium, made by intimately mixing and heating together 2 parts
+of thoroughly dried potash and 1 part of sulphur powder, is used.
+Dissolve 2 to 3 drachms of this compound in 1-3/4 pints of water, and
+bring the liquid to a temperature of from 155 degrees to 175 degrees
+Fah., when it is ready for use. Silver objects, previously freed from
+dust and grease with soda lye and thorough rinsing in water, plunged
+into this bath are instantly covered with an iridescent film of silver
+sulphide, which in a few seconds more becomes blue black. The objects
+are then removed, rinsed off in plenty of fresh water, scratch
+brushed, and if necessary polished.
+
+Useful Household Recipes.--To purify water in glass vessels and
+aquariums, it is recommended to add to every 100 grammes of water four
+drops of a solution of one gramme of salicylic acid in 300 grammes of
+water. The _Norsk Fiskeritidende_, published at Bergen, Norway, says
+that thereby the water may be kept fresh for three months without
+being renewed. A cement recommended as something which can hardly
+be picked to pieces is made as follows:--Mix equal parts of lime
+and brown sugar with water, and be sure the lime is thoroughly
+air-slacked. This mortar is equal to Portland cement, and is of
+extraordinary strength. For a few weeks' preservation of organic
+objects in their original form, dimensions and color, Professor
+Grawitz recommends a mixture composed of two and a half ounces of
+chloride of sodium, two and three-quarters drachms of saltpetre, and
+one pint of water, to which is to be added three per cent. of boric
+acid. To varnish chromos, take equal quantities of linseed oil and oil
+of turpentine; thicken by exposure to the sun and air until it becomes
+resinous and half evaporated; then add a portion of melted beeswax.
+Varnishing pictures should always be performed in fair weather, and
+out of any current of cold or damp air. A fireproof whitewash can be
+readily made by adding one part silicate of soda (or potash) to
+every five parts of whitewash. The addition of a solution of alum to
+whitewash is recommended as a means to prevent the rubbing off of the
+wash. A coating of a good glue size made by dissolving half a pound of
+glue in a gallon of water is employed when the wall is to be papered.
+The most nourishing steam bath that can be applied to a person who is
+unable to sweat and can take but little food in the stomach:--Produce
+the sweating by burning alcohol under a chair in which the person
+sits, with blanket covering to hold the heat. Use caution and but
+little alcohol. Fire it in a shallow iron pan or old saucer.
+
+Own Your Own Homes.--Every man, whether he is a working man in the
+common acceptation of the word or not, feels a deep interest in the
+management of the affairs of the city, county and State in which he
+lives whenever he owns a home. He is more patriotic, and in many ways is
+a better citizen than the man who simply rents, and who has but little
+if any assurance of how long it will be before he can be ordered to
+move; to which may be added in many cases the saving of more money. Of
+course it requires some economy to lay up a sufficient amount of money
+to purchase and pay for a home; but this very fact, if properly carried
+out after the home is acquired, may be the instrument of furnishing the
+means to commence and prosecute a business upon your own responsibility.
+True, in some cases it will require more economy, perhaps, than we are
+now practicing. But the question with every man, and especially if he is
+the head of a family, is, Can he afford it? That is, can he afford to
+live up his wages as fast as he earns them, without laying up anything
+for the future? If he is the head of a family, he is obliged to pay
+rent, and it does not require very many years of rent paying to make up
+an amount sufficient to purchase and pay for a comfortable home. You
+have to pay the rent. This you say you cannot avoid and be honest. Well,
+you cannot be honest with your family unless you make a reasonable
+attempt to provide them a home of their own in case anything should
+happen to you. And the obligation to do this should be as strong as the
+one to pay rent or provide the other necessaries for the comfort of your
+family. When you own a home you feel a direct interest in public affairs
+that otherwise you might consider were of little interest.
+
+A Formula for Nervous Headache.--Alcohol dilut., 4 ounces; Olei
+cinnamon, 4 minims; Potas. bromid., 5 drachms; Extr. hyoscyam., fl.,
+1-1/2 drachms; Fiat lotio. One to two teaspoonfuls, if required.
+
+How Beeswax is Refined and Made Nice and Yellow.--Pure white wax is
+obtained from the ordinary beeswax by exposure to the influence of
+the sun and weather. The wax is sliced into thin flakes and laid on
+sacking or coarse cloth, stretched on frames, resting on posts to
+raise them from the ground. The wax is turned over frequently and
+occasionally sprinkled with soft water if there be not dew and rain
+sufficient to moisten it. The wax should be bleached in about four
+weeks. If, on breaking the flakes, the wax still appears yellow
+inside, it is necessary to melt it again and flake and expose it a
+second time, or even oftener, before it becomes thoroughly bleached,
+the time required being mainly dependent upon the weather. There is a
+preliminary process by which, it is claimed, much time is saved in the
+subsequent bleaching; this consists in passing melted wax and steam
+through long pipes, so as to expose the wax as much as possible to the
+action of the steam; thence into a pan heated by a steam bath, where
+it is stirred thoroughly with water and then allowed to settle. The
+whole operation is repeated a second and third time, and the wax is
+then in condition to be more readily bleached.
+
+How to Remove a Wart From the Hand.--Take of salicylic acid, 30
+grains; ext. cannabis indic., 10 grains; collodion, 1/2 ounce. Mix and
+apply.
+
+Recipe for Making Camphor Ice in Small Quantities for Home Use.--Melt
+together over a water bath white wax and spermaceti, each 1 ounce;
+camphor, 2 ounces, in sweet almond oil, 1 pound; then triturate until
+the mixture has become homogeneous, and allow one pound of rosewater
+to flow in slowly during the operation.
+
+Recipe for Making Instantaneous Ink and Stain Extractor.--Take of
+chloride of lime 1 pound, thoroughly pulverized, and four quarts
+soft water. The foregoing must be thoroughly shaken when first put
+together. It is required to stand twenty-four hours to dissolve the
+chloride of lime; then strain through a cotton cloth, after which add
+a teaspoonful of acetic acid to every ounce of the chloride of lime
+water.
+
+Removing Paint Spots From Wood.--To take spots of paint off wood, lay
+a thick coating of lime and soda mixed together over it, letting it
+stay twenty-four hours; then wash off with warm water, and the spot
+will have disappeared.
+
+Polishing Plate Glass.--To polish plate glass and remove slight
+scratches, rub the surface gently, first with a clean pad of fine
+cotton wool, and afterwards with a similar pad covered over with
+cotton velvet which has been charged with fine rouge. The surface will
+acquire a polish of great brilliancy, quite free from any scratches.
+
+Recipe for a Good Condition Powder.--Ground ginger 1 pound, antimony
+sulphide 1 pound, powdered sulphur 1 pound, saltpetre. Mix altogether
+and administer in a mash, in such quantities as may be required.
+
+Recipe to Make Violet Ink.--Ordinary aniline violet soluble in water,
+with a little alcohol and glycerine, makes an excellent ink.
+
+Recipe to Make Good Shaving Soap.--Either 66 pounds tallow and 34
+pounds cocoanut oil, or 33 pounds of tallow and the same quantity of
+palm oil and 34 pounds cocoanut oil, treated by the cold process, with
+120 pounds caustic soda lye of 27 deg. Baume, will make 214 pounds of
+shaving soap.
+
+How to Make a Starch Enamel for Stiffening Collars, Cuffs, etc.--Use a
+little gum arabic thoroughly dissolved in the starch.
+
+A Good Cough Syrup.--Put 1 quart hoarhound to 1 quart water, and
+boil it down to a pint; add two or three sticks of licorice and a
+tablespoonful of essence of lemon. The Cause of the Disease Called
+"Hives," also Its Cure.--The trouble is caused by a perversion of the
+digestive functions, accompanied by a disturbance of the circulation.
+It is not attended with danger, and is of importance only from the
+annoyance which it causes. Relief may be obtained in most instances
+by the use of cream tartar daily to such extent as to move the bowels
+slightly. Make a strong solution, sweeten it pleasantly, and take a
+teaspoonful, say after each meal, until the effect above mentioned
+is produced, and continue the treatment until the hives cease to be
+troublesome.
+
+A Bedbug Poison.--Set in the center of the room a dish containing
+4 ounces of brimstone. Light it, and close the room as tight as
+possible, stopping the keyhole of the door with paper to keep the
+fumes of the brimstone in the room. Let it remain for three or four
+hours, then open the windows and air thoroughly. The brimstone will
+be found to have also bleached the paint, if it was a yellowish white.
+Mixtures such as equal parts of turpentine and kerosene oil are used;
+filling up the cracks with hard soap is an excellent remedy. Benzine
+and gasoline will kill bedbugs as fast as they can reach them. A weak
+solution of zinc chloride is also said to be an effectual banisher of
+these pests.
+
+A Preparation by Which You can Take a Natural Flower and Dip It
+in, That Will Preserve It.--Dip the flowers in melted paraffine,
+withdrawing them quickly. The liquid should only be just hot enough to
+maintain its fluidity and the flowers should be dipped one at a time,
+held by the stalks, and moved about for an instant to get rid of
+air bubbles. Fresh cut specimens free from moisture make excellent
+specimens in this way.
+
+What Causes Shaking Asp Leaves to be always in a Quiver?--The wind or
+vibration of the air only causes the quiver of the aspen leaf.
+
+What is "Sozodont" is Composed of.--Potassium carbonate, 1/2 ounce;
+honey, 4 ounces; alcohol, 2 ounces; water, 10 ounces; oil of wintergreen
+and oil of rose, to flavor, sufficient.
+
+What is Used to Measure Cold below 35 Degrees Fahrenheit?--Metallic
+thermometers are used to measure lowest temperatures, alcohol being
+quite irregular.
+
+
+Is the Top Surface of Ice on a Pond, the Amount of Water let in and
+out being the Same Day by Day, on a Level with the Water Surface or
+above it?--Ice is slightly elastic, and when fast to the shore the
+central portion rises and falls with slight variations in water level,
+the proportion above and below water level being as is the weight of
+ice to the weight of water it displaces.
+
+Of the Two Waters, Hard and Soft, Which Freezes the Quicker; and in
+ice Which Saves the Best in Like Packing?--Soft water freezes the
+quickest and keeps the best.
+
+Does Water in Freezing Purify Itself?--It clears itself from
+chemicals; does not clear itself from mechanical mixtures as mud and
+clay.
+
+A Receipt to Remove Freckles from the Face without Injury to
+the Skin.--A commonly used preparation for this purpose is:
+Sulpho-carbolate of zinc, 2 parts; distilled glycerine, 25 parts; rose
+water, 25 parts; scented alcohol, 5 parts. To be applied twice daily
+for from half an hour to an hour, and then washed off with cold water.
+
+What will Remove Warts Painlessly?--Touch the wart with a little
+nitrate of silver, or with nitric acid, or with aromatic vinegar. The
+silver salt will produce a black, and the nitric acid a yellow stain,
+either of which will wear off in a short while. The vinegar scarcely
+discolors the skin. A Good Receipt to Prevent Hair Coming Out.--Scald
+black tea, 2 ounces, with I gallon of boiling water, strain and add 3
+ounces glycerine, tincture cantharides 1/2 ounce, bay rum 1 quart. Mix
+well and perfume. This is a good preparation for frequent use in its
+effect both on the scalp and hair, but neither will be kept in good
+condition without care and attention to general health.
+
+Deaths from Diphtheria per 100,000 Inhabitants in the Chief Cities of
+the World.--Amsterdam, 265; Berlin, 245; Madrid, 225; Dresden,
+184; Warsaw, 167; Philadelphia, 163; Chicago, 146; Turin, 127; St.
+Petersburg, 121; Bucharest, 118; Berne, 115; Munich, 111; Stockholm,
+107; Malines, 105; Antwerp, 104; New York, 91; Paris, 85; Hamburg,
+76; Naples, 74; Lisbon, 74; Stuttgart, 61; Rome, 56; Edinburgh, 50;
+Buda-Pesth, 50; The Hague, 45; Vienna, 44; London, 44; Christiania,
+43; Copenhagen, 42; Suburbs of Brussels, 36; City of Brussels, 35.
+
+A Receipt for Marshmallows, as Made by Confectioners.--Dissolve
+one-half pound of gum arabic in one pint of water, strain, and add
+one-half pound of fine sugar, and place over the fire, stirring
+constantly until the syrup is dissolved, and all of the consistency
+of honey. Add gradually the whites of four eggs well beaten. Stir
+the mixture until it becomes somewhat thin and does not adhere to
+the finger. Flavor to taste, and pour into a tin slightly dusted with
+powdered starch, and when cool divide into small squares.
+
+A Receipt for Making Compressed Yeast.--This yeast is obtained by
+straining the common yeast in breweries and distilleries until a moist
+mass is obtained, which is then placed in hair bags, and the rest of
+the water pressed out until the mass is nearly dry. It is then sewed
+up in strong linen bags for transportation.
+
+How to Tell the Age of Eggs.--We recommend the following process
+(which has been known for some time, but has been forgotten) for
+finding out the age of eggs, and distinguishing those that are fresh
+from those that are not. This method is based upon the decrease in the
+density of eggs as they grow old. Dissolve two ounces of kitchen salt
+in a pint of water. When a fresh-laid egg is placed in this solution
+it will descend to the bottom of the vessel, while one that has been
+laid on the day previous will not quite reach the bottom. If the egg
+be three days old it will swim in the liquid, and if it is more than
+three days old it will float on the surface, and project above the
+latter more and more in proportion as it is older.
+
+A Recipe for Making Court Plaster.--Isinglass 125 grains, alcohol
+1-3/4 fluid ounces, glycerine 12 minims, water and tincture of benzoin
+each sufficient quantity. Dissolve the isinglass in enough water to
+make the solution weigh four fluid ounces. Spread half of the latter
+with a brush upon successive layers of taffeta, waiting after each
+application until the layer is dry. Mix the second half of the
+isinglass solution with the alcohol and glycerine, and apply in
+the same manner. Then reverse the taffeta, coat it on the back with
+tincture of benzoin, and allow it to become perfectly dry. There are
+many other formulas, but this is official. The above quantities are
+sufficient to make a piece of court plaster fifteen inches square.
+
+One of the Very Best Scouring Pastes Consists of--Oxalic acid, 1 part;
+Iron peroxide, 15 parts; Powdered rottenstone, 20 parts; Palm oil, 60
+parts; Petrolatum, 4 parts. Pulverize the oxalic acid and add rouge
+and rottenstone, mixing thoroughly, and sift to remove all grit; then
+add gradually the palm oil and petrolatum, incorporating thoroughly.
+Add oil of myrbane, or oil of lavender to suit. By substituting your
+red ashes from stove coal, an inferior representative of the foregoing
+paste will be produced.
+
+How to Manufacture Worcestershire Sauce.--A. Mix together 1-1/2
+gallons white wine vinegar, 1 gallon walnut catsup, 1 gallon mushroom
+catsup, 1/2 gallon Madeira wine, 1/2 gallon Canton soy, 2-1/2 pounds
+moist sugar, 19 ounces salt, 3 ounces powdered capsicum, 1-1/2 ounces
+each of pimento and coriander, 1-1/2 ounces chutney, 3/4 ounce each of
+cloves, mace and cinnamon, and 6-1/2 drachms assafoetida dissolved in
+pint brandy 20 above proof. Boil 2 pounds hog's liver for twelve
+hours in 1 gallon of water, adding water as required to keep up the
+quantity, then mix the boiled liver thoroughly with the water, strain
+it through a coarse sieve. Add this to the sauce.
+
+A Good Receipt for Making Honey, Without Using Honey as One of the
+Ingredients,--5 lbs. white sugar, 2 lbs. water, gradually bring to
+a boil, and skim well. When cool add 1 lb. bees' honey, and 4 drops
+peppermint. To make of better quality add less water and more real
+honey.
+
+What the Chemical Composition of Honey is.--Principally of saccharine
+matter and water, about as follows: Levulose 33-1/2 to 40 per cent.,
+dextrose 31-3/4 to 39 per cent., water 20 to 30 per cent., besides
+ash and other minor constituents.
+
+How to Clean Carpets on the Floor to Make Them Look Bright.--To a
+pailful of water add three pints of oxgall, wash the carpet with
+this until a lather is produced, which is washed off with clean water.
+
+How to Take Out Varnish Spots from Cloth.--Use chloroform or benzine,
+and as a last resource spirits of turpentine, followed after drying by
+benzine.
+
+Flour Paste for all Purposes.--Mix 1 pound rye flour in lukewarm
+water, to which has been added one teaspoonful of pulverized alum;
+stir until free of lumps. Boil in the regular way, or slowly pour on
+boiling water, stirring all the time until the paste becomes stiff.
+When cold add a full quarter pound of common strained honey, mix well
+(regular bee honey, no patent mixture).
+
+How to Make Liquid Glue.--Take a wide mouthed bottle, and dissolve in
+it 8 ounces beet glue in 1/2 pint water, by setting it in a vessel
+of water, and heating until dissolved. Then add slowly 2-1/2 ounces
+strong nitric acid 36 deg. Baume, stirring all the while. Effervescence
+takes place, with generation of fumes. When all the acid has been added,
+the liquid is allowed to cool. Keep it well corked, and it will be ready
+for use at any time.
+
+How the World is Weighed and Its Density and Mass Computed.--The
+density, mass, or weight of the earth was found by the observed force
+of attraction of a known mass of lead or iron for another mass; or
+of a mountain by the deflection of a torsion thread or plumb line. In
+this manner the mean density of the earth has been found to be from
+4.71 to 6.56 times the weight of water, 5.66 being accredited as the
+most reliable. The weight of a cubic foot of water being known, and
+the contents of the earth being computed in cubic feet, we have but to
+multiply the number of cubic feet by 5.66 times the weight of 1 cubic
+foot of water to obtain the weight of the earth in pounds, or units of
+gravity at its surface, which is the unit usually used. Another method
+of determining the mean density of the earth is founded on the change
+of the intensity of gravity in descending deep mines.
+
+A Theory as to the Origin of Petroleum.--Professor Mendelejef has
+recently advanced the theory that petroleum is of purely mineral origin
+and that the formation of it is going on every day. He has, moreover,
+succeeded in producing artificial petroleum by a reaction that he
+describes, and he states that it is impossible to detect any difference
+between the natural product and the manufactured article. His theory is
+as follows: [Transcriber's Note: The original text reads 'Infilration']
+Infiltration of water, reaching a certain depth, come into contact with
+incandescent masses of carburets of metals, chiefly of iron, and are at
+once decomposed into oxygen and hydrogen. The oxygen unites with the
+iron, while the hydrogen seizes on the carbon and rises to an upper
+level, where the vapors are condensed in part into mineral oil, and the
+rest remains in a state of natural gas. The petroleum strata are
+generally met with in the vicinity of mountains, and it may be granted
+that geological upheavals have dislocated the ground in such a way as to
+permit of the [Transcriber's Note: The original text reads 'admistoin']
+admission of water to great depths. If the center of the earth contains
+great masses of metallic carburets, we may, in case this theory is
+verified, count upon an almost inexhaustible source of fuel for the day
+when our coal deposits shall fail us.
+
+How Vaseline is Purified.--The residuum from which vaseline is made
+is placed in settling tanks heated by steam, in order to keep their
+contents in a liquid state. After the complete separation of the fine
+coke it is withdrawn from these tanks and passed through the bone
+black cylinders, during which process the color is nearly all removed,
+as well as its empyreumatic odor.
+
+The Latest and Best Process Employed by Cutters and Others in Etching
+Names and Designs on Steel.--Take copper sulphate, sulphate of alum
+and sodium chloride, of each 2 drachms, and strong acetic acid 1-1/2
+ounces, mixed together. Smear the metal with yellow soap and write
+with a quill pen without a split.
+
+The History of the Discovery of Circulation of the Blood recapitulated,
+divides itself naturally into a series of epoch-making periods: 1. The
+structure and functions of the valves of the heart, Erasistratus, B.C. 304.
+2. The arteries carry blood during life, not air, Galen, A.D. 165.
+3. The pulmonary circulation, Servetus, 1553. 4. The systemic circulation,
+Caesalpinus, 1593. 5. The pulmonic and systemic circulations, Harvey, 1628.
+6. The capillaries, Malpighi, 1661.
+
+How to Make Hand Fire Grenades.--Make your hand grenades. Fill
+ordinary quart wine bottles with a saturated solution of common salt,
+and place them where they will do the most good in case of need. They
+will be found nearly as serviceable as the expensive hand grenades
+you buy. Should a fire break out, throw them with force sufficient to
+break them into the center of the fire. The salt will form a
+coating on whatever object the water touches, and make it nearly
+incombustible, and it will prove effectual in many cases, where a fire
+is just starting, when the delay in procuring water might be fatal.
+
+How the Kind of White Metal is Made That is Used in the Manufacture
+of Cheap Table Ware.--How same can be hardened and still retain its
+color? The following are formulas for white metal. Melt together: (a)
+Tin 82, lead 18, antimony 5, zinc 1, copper 4 parts. (b) Brass 32,
+lead 2, tin 2, zinc 1 part. For a hard metal, not so white, melt
+together bismuth 6 parts, zinc 3 parts, lead 13 parts. Or use type
+metal--lead 3 to 7 parts, antimony 1 part.
+
+What Metal Expands Most, for the Same Change in Temperature?--For one
+degree Centigrade the following are coefficients of linear expansion:
+aluminum, 0.0000222; silver, 0.0000191 to 0.0000212; nickel,
+0.0000128; copper, 0.0000167 to 0.0000178; zinc, 0.0000220 to
+0.0000292; brass, 0.0000178 to 0.0000193; platinum, 0.0000088.
+
+Heavy Timbers.--There are sixteen species of trees in America, whose
+perfectly dry wood will sink in water. The heaviest of these is the
+black iron wood (confalia feriea) of Southern Florida, which is more
+than 30 per cent. heavier than water. Of the others, the best known
+are lignum vitae (gualacum sanctum) and mangrove (chizphora mangle).
+Another is a small oak (quercus gsisea) found in the mountains of
+Texas, Southern New Mexico and Arizona, and westward to the Colorado
+desert, at an elevation of 5,000 to 10,000 feet. All the species in
+which the wood is heavier than water belong to semi-tropical Florida
+or the arid interior Pacific region.
+
+Highest Point Reached by Man was by balloon 27,000 feet. Travelers
+have rarely exceeded 20,000 feet, at which point the air from its
+rarity is very debilitating.
+
+Has a Rate of Speed Equal to Ninety Miles an Hour, ever Been Attained
+by Railroad Locomotive?--It is extremely doubtful if any locomotive
+ever made so high a speed. A mile in 48 seconds is the shortest time
+we have heard of. A rate of 70 to 75 miles per hour has been made on
+a spurt, on good straight track. The Grant Locomotive Works could make
+such an engine. Sixty miles an hour for a train is considered a very
+high rate of speed, and is seldom attained in practice for more than a
+short run.
+
+The Fastest Boat in the World.--Messrs. Thornycroft & Co., of
+Chiswick, in making preliminary trials of a torpedo boat built by them
+for the Spanish navy, have obtained a speed which is worthy of special
+record. The boat is twin-screw, and the principal dimensions are:
+Length 147 ft. 6 in., beam 14 ft. 6 in., by 4 ft. 9 in. draught. On a
+trial at Lower Hope, on April 27, the remarkable mean speed of 26.11
+knots was attained, being equal to a speed of 30.06 miles an hour,
+which is the highest speed yet attained by any vessel afloat.
+
+Staining and Polishing Mahogany.--Your best plan will be to scrape off
+all the old polish, and well glass paper; then oil with linseed oil both
+old and new parts. To stain the new pieces, get half an ounce of
+bichromate of potash, and pour a pint of boiling water over it; when
+cold bottle it. This, used with care, will stain the new or light parts
+as dark as you please, if done as follows:--wipe off the oil clean, and
+apply the solution with a piece of rag, held firmly in the hand, and
+just moistened with the stain. Great care is required to prevent the
+stain running over the old part, for any place touched with it will show
+the mark through the polish when finished. You can vary the color by
+giving two or more coats if required. Then repolish your job altogether
+in the usual way. Should you wish to brighten up the old mahogany, use
+polish dyed with Bismarck brown as follows:--Get three pennyworth of
+Bismarck brown, and put it into a bottle with enough naphtha or
+methylated spirits to dissolve it. Pour a few drops of this into your
+polish, and you will find that it gives a nice rich red color to the
+work, but don't dye the polish too much, just tint it.
+
+Value of Eggs for Food and Other Purposes.--Every element that is
+necessary to the support of man is contained within the limits of an
+egg shell, in the best proportions and in the most palatable form.
+Plain boiled, they are wholesome. It is easy to dress them in more
+than 500 different ways, each method not only economical, but salutary
+in the highest degree. No honest appetite ever yet rejected an egg in
+some guise. It is nutriment in the most portable form, and in the most
+concentrated shape. Whole nations of mankind rarely touch any
+other animal food. Kings eat them plain as readily as do the humble
+tradesmen. After the victory of Muhldorf, when the Kaiser Ludwig sat
+at a meal with his burggrafs and great captains, he determined on a
+piece of luxury--"one egg to every man, and two to the excellently
+valiant Schwepperman." Far more than fish--for it is watery diet--eggs
+are the scholar's fare. They contain phosphorus, which is brain food,
+and sulphur, which performs a variety of functions in the economy. And
+they are the best of nutriment for children, for, in a compact form,
+they contain everything that is necessary for the growth of the
+youthful frame. Eggs are, however, not only food--they are medicine
+also. The white is the most efficacious of remedies for burns, and the
+oil extractable from the yolk is regarded by the Russians as an
+almost miraculous salve for cuts, bruises and scratches. A raw egg, if
+swallowed in time, will effectually detach a fish bone fastened in
+the throat, and the white of two eggs will render the deadly corrosive
+sublimate as harmless as a dose of calomel. They strengthen the
+consumptive, invigorate the feeble, and render the most susceptible
+all but proof against jaundice in its more malignant phase. They
+can also be drunk in the shape of that "egg flip" which sustains the
+oratorical efforts of modern statesmen. The merits of eggs do not even
+end here. In France alone the wine clarifiers use more than 80,000,000
+a year, and the Alsatians consume fully 38,000,000 in calico printing
+and for dressing the leather used in making the finest of French kid
+gloves. Finally, not to mention various other employments for eggs in
+the arts, they may, of course, almost without trouble on the farmer's
+part, be converted in fowls, which, in any shape, are profitable to
+the seller and welcome to the buyer. Even egg shells are valuable, for
+aliopath and homeopath alike agree in regarding them as the purest of
+carbonate of lime.
+
+History of Big Ships.--In the history of mankind several vessels
+of extraordinary magnitude have been constructed, all distinctively
+styled great, and all unfortunately disastrous, with the honorable
+exception of Noah's Ark. Setting aside this antediluvian craft,
+concerning the authenticity of whose dimensions authorities differ,
+and which, if Biblical measures are correct, was inferior in size to
+the vessel of most importance to modern shipowners, the great galley,
+constructed by the great engineer Archimedes for the great King Hiero
+II., of Syracuse, is the first illustration. This ship without a name
+(for history does not record one) transcended all wonders of ancient
+maritime construction. It abounded statues and painting, marble and
+mosaic work. It contained a gymnasium, baths, a garden, and arbored
+walks. Its artillery discharged stones of 3 cwt., and arrows 18 ft. in
+length. An Athenian advertising poet, who wrote a six-line puff of its
+glories, received the royal reward of six thousand bushels of corn.
+Literary merit was at a higher premium in the year 240 B.C., than it
+is to-day. The great ship of antiquity was found to be too large for
+the accommodation of the Syracusan port, and famine reigning in Egypt,
+Hiero, the charitably disposed, embarked a cargo of ten thousand
+huge jars of salted fish, two million pounds of salted meat, twenty
+thousand bundles of different clothes, filled the hold with corn, and
+consigned her to the seven mouths of the Nile, and since she weighed
+anchor nothing more has been heard of her fate. The next great
+ship worthy of mention is the mythical Saracen encountered in the
+Mediterranean Sea by the crusading fleet of Richard CIur de Lion, Duke
+of Guienne and King of England, which, after much slaughter and
+damage incident to its infidel habit of vomiting Greek fire upon its
+adversaries, was captured and sunk. Next in rotation appears the Great
+Harry, built by Henry VIII., of England, and which careened in harbor
+during the reign of his successor, under similar circumstances
+to those attending the Royal George in 1782--a dispensation that
+mysteriously appears to overhang a majority of the ocean-braving
+constructions which, in defiance of every religious sailor's
+superstition that the lumber he treads is naturally female, are
+christened by a masculine or neutral title. In the year 1769, Mark
+Isambard Brunel, the Edison of his age, as his son was the Ericsson
+of that following, permitted himself to be born at Hacqueville; near
+Rouen, France, went to school, to sea, and into politics; compromised
+himself in the latter profession, and went to America in 1794, where
+he surveyed the canal now connecting Lake Champlain with the Hudson
+River at Albany, N.Y. There he turned architect, then returned to
+Europe, settled, married, and was knighted in England. He occupied
+eighteen years of his life in building an unproductive tunnel beneath
+the river Thames at London; invented a method of shuffling cards
+without using the hands, and several of her devices for dispensing
+with labor, which, upon completion, were abandoned from economical
+motives. On his decease, his son and heir, I.K. Brunel, whose
+practical experience in the Thames Tunnel job, where his biographers
+assert he had occasion more than once to save his life by swimming,
+qualified him to tread in his father's shoes, took up his trade.
+Brunel, Jr., having demonstrated by costly experiments, to the
+successful proof, but thorough exasperation, of his moneyed backers,
+that his father's theory for employing carbonic acid gas as a motive
+power was practicable enough, but too expensive for anything but the
+dissipation of a millionaire's income, settled down to the profession
+of engineering science, in which he did as well as his advantages of
+education enabled him. Like all men in advance of their time, when he
+considered himself the victim of arbitrary capitalists ignoring the
+bent of his genius, he did his best work in accordance with their
+stipulations. He designed the Great Western, the first steamship
+(paddle-wheel) ever built to cross the Atlantic; and the Great
+Britain, the original ocean screw steamer. Flushed with these
+successes, Brunel procured pecuniary support from speculative fools,
+who, dazzled by the glittering statistical array that can be adduced in
+support of any chimerical venture, the inventor's repute, and their
+unbaked experience, imagined that the alluring Orient was ready to
+yield, like over-ripe fruit, to their shadowy grasp; and tainted as he
+evidently was with hereditary mania, Brunel resolved to seize the
+illusionary immortality that he fondly imagined to be within his reach.
+
+There was not much the matter with the brain of Brunel, Jr., but that
+little was enough; a competent railroad surveyor, a good bridge builder,
+he needed to be held within bounds when handling other people's funds;
+for the man's ambition would have lead him to undertake to bridge the
+Atlantic. He met with the speculators required in this very instance of
+the constructors of the Great Eastern. This monstrous ship has been
+described so often, that it would be a cruelty to our readers to inflict
+the story upon them again.
+
+Natural Gas the Fuel of the Future.--The house of the near future will
+have no fireplace, steam pipes, chimneys, or flues. Wood, coal oil,
+and other forms of fuel are about to disappear altogether in
+places having factories. Gas has become so cheap that already it is
+supplanting fuels. A single jet fairly heats a small room in cold
+weather. It is a well known fact that gas throws off no smoke, soot,
+or dirt. In a brazier filled with chunks of colored glass, and several
+jets placed beneath, the glass soon became heated sufficiently to
+thoroughly warm a room 10x30 feet in size. This design does away with
+the necessity for chimneys, since there is no smoke; the ventilation
+may be had at the window. The heat may be raised or lowered by simply
+regulating the flow of gas. The colored glass gives all the appearance
+of fire; there are black pieces to represent coal, red chunks for
+flames, yellowish white glass for white heat, blue glass for blue
+flames, and hues for all the remaining colors of spectrum. Invention
+already is displacing the present fuels for furnaces and cooking
+ranges and glass, doing away with delay and such disagreeable objects
+as ashes, kindling wood, etc. It has only been within the past few
+years that natural gas has been utilized to any extent, in either
+Pennsylvania, New York or Ohio. Yet its existence has been known since
+the early part of the century. As far back as 1821, gas was struck
+in Fredonia, Chautauqua county, N.Y., and was used to illuminate the
+village inn when Lafayette passed through the place some three years
+later. Not a single oil well of the many that have been sunk in
+Pennsylvania has been entirely devoid of gas, but even this frequent
+contact with what now seems destined to be the fuel of the future bore
+no fruit of any importance until within the past few years. It had
+been used in comparatively small quantities previous to the fall of
+1884, but it was not until that time that the fuel gave any indication
+of the important role it was afterward to fill. At first ignored, then
+experimented with, natural gas has been finally so widely adopted that
+to-day, in the single city of Pittsburgh, it displaces daily 10,000
+tons of coal, and has resulted in building cities in Ohio and the
+removal thereto of the glass making industries of the United States.
+The change from the solid to the gaseous fuel has been made so
+rapidly, and has effected such marked results in both the processes
+of manufacture and the product, that it is no exaggeration to say
+that the eyes of the entire industrial world are turned with envious
+admiration upon the cities and neighborhoods blessed with so unique
+and valuable a fuel. The regions in which natural gas is found are
+for the most part coincident with the formations producing petroleum.
+This, however, is not always the case; and it is worthy of notice that
+some districts which were but indifferent oil-producers are now famous
+in gas records. The gas driller, therefore, usually confines himself
+to the regions known to have produced oil, but the selection of the
+particular location for a well within these limits appears to be
+eminently fanciful. The more scientific generally select a spot
+either on the anticlinal or synclinal axis of the formation, giving
+preference to the former position. Almost all rock formations have
+some inclination to the horizon, and the constant change of this
+inclination produces a series of waves, the crests of which are known
+as anticlines, and the troughs as synclines. Many drillers suppose
+that the gas seeks the anticlines and the oil the synclines, but
+others, equally long-headed, discard entirely all theory of this kind,
+and drill wherever it may be most convenient or where other operators
+have already demonstrated the existence of gas. It will surprise many
+of our readers to know that the divining rod, that superstitious relic
+of the middle ages, is still frequently called upon to relieve the
+operator of the trouble of a rational decision. The site having been
+selected, the ordinary oil-drilling outfit is employed to sink a
+hole of about six inches in diameter until the gas is reached. In the
+neighborhood of Pittsburgh, this is usually found at a depth of 1,300
+to 1,500 feet, in what is known as the Third Oil Sand, a sandstone of
+the Devonian period. Where the gas comes from originally is an open
+question. When the driller strikes gas, he is not left in any doubt of
+the event, for if the well be one of any strength, the gas manifests
+itself by sending the drill and its attachments into the air, often
+to a height of a hundred feet or more. The most prolific wells are
+appropriately called "roarers." During the progress of the drilling,
+the well is lined with iron piping. Occasionally this is also blown
+out, but as a rule the gas satisfies itself with ejecting the drill.
+When the first rush of gas has thrown everything movable out of its
+way, the workmen can approach, and chain the giant to his work. The
+plant at the well is much simpler than one would suppose. An elbow
+joint connects the projecting end of the well piping with a pipe
+leading to a strong sheet-iron tank. This collects the salt water
+brought up with the gas. Ordinarily, about half a barrel accumulates
+in twenty four hours. A safety valve, a pressure indicator, and a
+blow-off complete the outfit. When the pressure exceeds a prescribed
+limit, the valve opens, and the gas escapes into the blow-off. This
+is usually 30 feet high or more, and the gas issuing from the top is
+either ignited or permitted to escape into the atmosphere. The
+pipe line leading from the tank to the city is of course placed
+underground. Beyond a little wooden house, the blow-off, and a
+derrick, the gas farms differ little in appearance from those
+producing less valuable crops. The pressure of the gas at the wells
+varies considerably. It is generally between 100 and 325 pounds. As
+much as 750 pounds per square inch has been measured, and in many
+cases the actual pressure is even greater than this, but, as a rule,
+it is not permitted to much exceed 20 atmospheres in any receiver or
+pipe. The best investment for parties of small means that we know of
+is in town lots in North Baltimore, Ohio. It is on the main line
+of the B. & O. Railroad and the center of the oil and natural gas
+discoveries in Ohio. Property is bound to double in value. For further
+information, address, W.A. Rhodes, North Baltimore, Ohio.
+
+Hints on House Building.--Gas pipes should be run with a continuous
+fall towards the meter, and no low places. The gas meter should be
+set in a cool place, to keep it from registering against you; but if
+a "water meter," it should be protected from freezing. Cupboards,
+wardrobes, bookcases, etc., generally afford receptacles for dust
+on their tops. This may be avoided by carrying them clear up to the
+ceiling. When this is not done, their tops should be sheeted over
+flush with the highest line of their cornices, so that there may be no
+sunken lodging-place for dust. Furring spaces between the furring and
+the outer walls should be stopped off at each floor line with brick and
+mortar "fire stops;" and the same with hollow interior partition walls.
+Soil pipes should never have "T" branches; always curves, or "Y"
+branches. Water pipes should be run in a continuous grade, and have a
+stop and waste cock at the lowest point, so as to be entirely emptied
+when desired. Furnaces should have as few joints as possible, and the iron
+fire-pot is better lined with fire-brick. There should be no damper in
+the smoke pipe; but the ash-door should shut air-tight when desired.
+There should be provision for the evaporation of water in the hot-air
+pipe. "Air boxes" should never be of wood. All air boxes should be
+accessible from one end to the other, to clean them of dust, cobwebs,
+insects, etc. Horizontal hot-air flues should not be over 15 feet
+long. Parapets should be provided with impervious coping-stones to
+keep water from descending through the walls. Sewer pipes should not
+be so large as to be difficult to flush. The oval sections (point
+down) are the best. Soil-pipes should have a connection with the upper
+air, of the full diameter of the pipe to be ventilated. Stationary
+wash-tubs of wood are apt to get soaked up with organic matter and
+filth. Stationary washstands in bedrooms should have small traps;
+underneath each should be a leaden tray to protect ceilings in case
+of leakage, breakage or accidental overflow. This tray should have an
+overflow, and this overflow should be trapped, if connected with the
+foul-pipe system (which it should _not_ be if possible to arrange it
+otherwise). Flues should have a smooth parging or lining, or they will
+be apt to draw with difficulty. Gas pipes of insufficient diameter
+cause the flames to burn with unsteady, dim light. Made ground is
+seldom fit for immediate building; and never for other than isolated
+structures. Ashes, street-sweepings, garbage, rotten vegetation, and
+house refuse are unfit filling for low ground on which it is intended
+to build. Cobble pavements are admirably adapted to soaking-up and
+afterwards emitting unwholesome matters. Asphalt has none of this
+fault. Wood is pernicious in this respect. "Gullies" in cellar floors
+should be properly trapped; and this does _not_ mean that they shall
+have bell-traps nor siphon-traps with shallow water-seal. Cellar
+windows should be movable to let in air, and should have painted
+wire-screens to keep out cats, rats, etc. New walls are always damp.
+Window sills should project well out beyond the walls, and should be
+grooved underneath so as to throw the water clear of the walls. Cracks
+in floors, between the boards, help the accumulation of dirt and
+dust, and may harbor vermin. Narrow boards of course have narrower
+interstitial cracks than wide boards do. "Secret nailing" is best
+where it can be afforded. Hot-air flues should never be carried close
+to unprotected woodwork. Electric bells, when properly put up and
+cared for, are a great convenience in a house; but when they
+don't work, they are about as aggravating as the law allows. Cheap
+pushbuttons cause a great deal of annoyance. Silver-plated faucets and
+trimmings blacken with illuminating and sewer gases. Nickel-plating
+is perhaps a less pleasing white, but is cheaper and does not discolor
+readily. Windows are in most respects a great blessing; but there may
+be too much of a good thing. It is unreasonable to expect that one
+grate or stove or furnace can heat a whole county. Don't attempt it.
+If you have too many windows on the "cold side" of a house, give
+them double sashes (_not_ double panes), and "weather-strip" them.
+Unpainted trimmings should be of hardwood. Yellow pine finishes up
+well. Butternut is brighter than walnut. Cherry makes a room cheerful.
+Walnut is dull and dismal.
+
+The Forests of the World.--The rapid exhaustion of the forests of the
+world, and more particularly of the once great reserves of timber in
+the United States and Canada, renders it inevitable that, in a very
+few years indeed, iron must supersede wood for a variety of uses. The
+drain upon the world's resources in timber is prodigious. Every year
+92,000,000 railway sleepers are used in America alone, while to supply
+firewood for the whole of the States, fourteen times the quantity of
+wood consumed by the railways is annually required. At the computation
+of the most recent statistics there were 441,000,000 of acres of
+woodland in the United States; but since over 50,000,000 of acres are
+cut down yearly, this great area of timber will be non-existent in
+less than twenty years, unless replanting upon a very extensive
+scale be at once undertaken. Already efforts are being made in this
+direction, and not long since some 4,000,000 of saplings were planted
+in a single day in Kansas and the neighboring States. But since the
+daily consumption is even greater than this, it is obvious that the
+work of replanting must be undertaken systematically if it is to keep
+pace, even approximately, with the destruction. In France and Germany,
+where the forests are national property, forestry has been elevated
+to the status of an exact science; but the timber lands of those
+countries are small indeed compared with those in the United States.
+
+A Church Built from a Single Tree.--A redwood tree furnished all the
+timber for the Baptist church in Santa Rosa, one of the largest church
+edifices in the country. The interior of the building is finished in
+wood, there being no plastered walls. Sixty thousand shingles were
+made from the tree after enough was taken for the church. Another
+redwood tree, cut near Murphy's Mill, about ten years ago, furnished
+shingles that required the constant labor of two industrious men for
+two years before the tree was used up.
+
+Trees That Sink.--Of the more than four hundred species of trees
+found in the United States there are said to be sixteen species whose
+perfectly dry wood will sink in water. The heaviest of these is the
+black ironwood of southern Florida, which is more than thirty per
+cent. heavier than water. Of the others, the best known are the lignum
+vitae and mangrove; another is a small oak found in the mountains
+of western Texas, southern New Mexico, and Arizona, and westward to
+Colorado, at an elevation of 5,000 to 10,000 feet.
+
+Artificial Wood.--You can produce an artificial fire and waterproof
+wood in the following manner. More or less finely divided wood
+shavings, straw, tan, etc., singly or mixed, are moistened with a weak
+solution of zinc chloride of about 1.026 sp. gr., and allowed to dry.
+They are then treated with a basic solution of magnesium chloride of
+1.725 to 1.793 sp. gr., and pressed into moulds. The materials remain
+ten to twelve hours under pressure, during which time they harden
+while becoming heated. After being dried for several days in a warm,
+airy place, they are placed for ten or twelve hours into a strong
+solution of zinc chloride of about 1.205 sp. gr., and finally dried
+again. The product is stated to be workable like hardwood, and to be
+capable of taking a fine polish after being tooled. It is fireproof
+and inpermeable to water, and weak acid or alkaline solutions, and
+not affected by the humidity of the atmosphere, being well suited to
+decorative purposes, as it will not warp and fly like wood, but retain
+its form.
+
+How to Stain Wood.--The following are recipes for staining wood, which
+are used in large establishments with great success: Light
+Walnut--Dissolve 3 oz. permanganate of potash in six pints of water, and
+paint the wood twice with the solution. After the solution has been left
+on the wood for from five to ten minutes, the wood is rinsed, dried,
+oiled, and finally polished. Light Mahogany--1 oz. finely cut alkanet
+root, 2 ozs. powdered aloe, and 2 ozs. powdered dragon's blood are
+digested with 26 ozs. of strong spirits of wine in a corked bottle, and
+left in a moderately warm place for four days. The solution is then
+filtered off, and the clear filtrate is ready for use. The wood which is
+to be stained is first passed through nitric acid, then dried, painted
+over with the alcoholic extract, dried, oiled and polished. Dark
+Walnut.--3 ozs. permanganate of potash are dissolved in six pints of
+water, and the wood is painted twice with this solution. After five
+minutes the wood is washed, and grained with acetate of iron (the
+ordinary iron liquor of the dyer) at 20i Tw. Dry, oil and polish as
+usual. Gray--1 oz. nitrate of silver is dissolved in 45 ozs. water, and
+the wood painted twice with the solution; afterwards the wood is
+submitted to the action of hydrochloric acid, and finally washed with
+ammonia. It is then dried in a dark place, oiled and polished. This is
+said to give remarkably good results on beech, pitch pine and poplar.
+Black--7 ozs. logwood are boiled with three pints of water, filtered,
+and the filtrate mixed with a solution containing 1 oz. of sulphate of
+copper (blue copperas). The mixture is left to clear, and the clear
+liquor decanted while still hot. The wood is placed in this liquor for
+twenty-four hours; it is then exposed to the air for twenty-four hours,
+and afterwards passed through a hot bath of nitrate of iron of 6i Tw. If
+the black, after this treatment, should not be sufficiently developed,
+the wood has to be passed again through the first logwood bath.
+
+The Highest Chimney in the World.--The highest chimney in the world is
+said to be that recently completed at the lead mines in Mechernich.
+It is 134 meters (439 ft. 6 in.) high, was commenced in 1884, and
+was carried up 23 meters before the frost set in; building was
+again resumed on the 14th of last April, and it was completed last
+September. The foundation, which is of dressed stone, is square,
+measuring 11 meters (33 ft.) on each side, and is 3.50 meters (11 ft.
+6 in.) deep; the base is also square, and is carried up 10 meters (33
+ft.) above the ground. The chimney-stack is of circular section, 7.50
+meters (24 ft. 6 in.) diameter at the bottom, and tapering to 3.50
+meters diameter (11 ft. 6 in.) at the top, and is 120.50 meters (395
+ft.) high.
+
+How to Measure Round Tanks.--Square the diameter of the tank, and
+multiply by.7854, which gives the area; then multiply area by depth
+of tank, and the cubic contents will be found. Allow 6-1/4 gallons for
+each cubic foot.
+
+The Largest Buildings in the World.--Where is the largest building in
+the world situated? The answer to this question must depend upon what
+the term "building" is held to represent. The Great Wall of China,
+1,280 miles in length, wide enough to allow six horsemen to ride
+abreast along it, and with an average height of 20 ft., may fairly be
+called a building; so, too, may be called the Great Pyramid of Egypt.
+The question, however, was not meant to include such works as these.
+Some have supposed that the Vatican at Rome, with its eight grand
+staircases, 200 smaller staircases, 20 courts, and 11,000 apartments,
+is the largest building in the world; but surely this is a collection
+of palaces rather than a single building. The same objection applies
+to the famous monastery of the Escurial in the province of Madrid,
+with its seven towers, fifteen gateways, and 12,000 windows and doors,
+and to many other vast piles. For the largest single building extant,
+we must look to St. Peter's at Rome, within which our great cathedral,
+
+St. Paul's, could easily stand. St. Peter's occupies a space of
+240,000 sq. ft., its front is 400 ft. broad, rising to a height of 180
+ft.; the length of the interior is 600 ft., its breadth 442 ft. It
+is capable of holding 54,000 people, while its piazza, in its widest
+limits, holds 624,000. It is only by degrees that one is able to
+realize its vast size. St. Peter's holds 54,000 persons; Milan
+Cathedral, 37,000; St. Paul's, Rome, 32,000; St. Paul's, London,
+25,600; St. Petronio, Bologna, 24,400; Florence Cathedral, 24,300;
+Antwerp Cathedral, 24,000; St. Sophia, Constantinople, 23,000; Notre
+Dame, Paris, 21,000; Pisa Cathedral, 13,000; St. Stephen's, Vienna,
+12,400; Auditorium, Chicago, 12,000; St. Mark's, Venice, 7,000.
+
+The Biggest Bell in the World.--There is a bell in the Temple of
+Clars, at Kinto, Japan, which is larger than the great bell of Moscow,
+or any other. It is covered with Chinese and Sanskrit characters which
+Japanese scholars have not yet succeeded in translating. There is no
+record of its casting. Its height is 24 ft., and at the rim it has a
+thickness of 16 in. It has no clapper, but is struck on the outside by
+a kind of wooden battering-ram. We are unable to obtain any more exact
+particulars as to the dimensions of this bell in order to determine
+whether or no it really does excel the "Monarch" of Moscow, which
+weighs about 193 tons, is 19 ft. 3 in. in height, 60 ft. 9 in. in
+circumference, and 2 ft. thick. There is another huge bell at Moscow,
+and those at Amazapoora, in Burmah, and at Pekin are far bigger than
+any we have in this country. Our biggest bell is "Great Paul," which
+was cast at Loughborough in 1881, and which weighs 17-1/2 tons. Taking
+purity, volume, and correctness of note into account, it is probably
+the finest bell in Europe.
+
+The Oldest Cities in the World.--They are the following:--Argos,
+Athens and Thebes, in Greece; Crotona and Rome, in Italy; Cadiz and
+Saguntum, in Spain; Constantinople, in Turkey, and Marseilles, in
+France, which was founded by a colony of Greeks 580 B.C. The age of
+these cities varies from twenty-four to twenty-seven centuries.
+
+How to Manufacture Oil of Apple, or Essence of Apple.--The essence of
+apple is composed of aldehyde 2 parts; chloroform, acetic ether and
+nitrous ether and oxalic acid each 1 part; glycerin 4 parts;
+[Transcriber's note: the original text reads: "amyl valerianice ther10
+parts"] amyl valerianic ether 10 parts.
+
+A Formula for the Manufacture of Artificial Cider.--Imitation cider
+consists of 25 gallons soft water, 25 pounds New Orleans sugar; 1 pint
+yeast; two pounds tartaric acid. Put all the ingredients into a clean
+cask, and stir them up well after standing twenty-four hours with the
+bung out. Then bung the cask up tight, add 3 gallons spirits, and let it
+stand forty-eight hours, after which time it will be ready for use.
+Champagne cider can be prepared by taking 10 gallons of cider, old and
+clear. Put this in a strong, iron-bound cask pitched inside (like beer
+casks); add 2-1/2 pints clarified white plain syrup; then dissolve in it
+5 ounces tartaric acid; keep the bung ready in hand, then add 7-1/2
+ounces of potassium bicarbonate; bung it as quickly and as well as
+possible.
+
+Recipe for Making Instantaneous Ink and Stain Extractor.--Take of
+chloride of lime 1 pound, thoroughly pulverized, and 4 quarts
+soft water. The foregoing must be thoroughly shaken when first put
+together. It is required to stand twenty-four hours to dissolve the
+chloride of lime; then strain through a cotton cloth, after which add
+a teaspoonful of acetic acid to every ounce of the chloride of lime
+water.
+
+Wood, which is a more unyielding material, acts with tremendous force
+when wetted, and advantage has been taken of this fact in splitting
+blocks of granite. This process is largely adopted in Dartmoor. After a
+mass of granite has been rent from the mountain by blasting, it is
+measured in every direction to see how best to divide it into smaller
+blocks. These are traced out by straight lines on the surface, and a
+series of holes are drilled at short intervals along this line. Wedges
+of dry wood are then tightly driven into the holes and wetted, and the
+combined action of the swelling wood splits the block in the direction
+required, and without any destructive violence. The same process is then
+carried out upon the other faces, and the roughly-shapen block finished
+with the hammer and chisel.
+
+The Weight and Value of a Cubic Foot of
+Solid Gold or Silver.--A cubic foot of gold weighs about 19,300 ounces,
+and gold is worth $20.67 per ounce. Silver is worth $1.29 per ounce, and
+a cubic foot weighs 10,500 ounces. Consequently the cubic foot of gold
+would be worth $398,931, and the silver $13,545.
+
+To Remove Spots on Brass.--Sulphuric acid will remove spots from brass
+that will not yield to oxalic acid. It may be applied with a brush,
+but great care must be taken that no drop of the acid shall come in
+contact with the clothes or skin, as it is ruinous to garments and
+cuticle. Bath brick or rottenstone may be used for polishing.
+
+A Formula to Make a Good Shoe Dressing.--Gum shellac, 1/2 pound;
+alcohol, 3 quarts; dissolve, and add camphor, 1-1/2 ounces; lampblack,
+2 ounces. The foregoing will be found to give an excellent gloss,
+and is especially adapted to any leather, the surface of which is
+roughened by wear.
+
+Receipts for Dyeing Cotton Fabric Red, Blue and Ecru.--Red: Muriate
+of tin, two-thirds cupful, add water to cover goods; raise to boiling
+heat; put in goods one hour; stir often; take out, empty kettle, put
+in clean water with Nicaragua wood one pound; steep one-half hour at
+hand heat, then put in goods and increase heat one hour, not boiling.
+Air goods, and dip one hour as before. Wash without soap. Blue: For
+three pounds goods, blue vitriol 4 ounces; boil few minutes, then dip
+goods three hours; then pass them through strong lime water. Ecru:
+Continue the foregoing operation for blue by passing the goods through
+a solution of prussiate of potash.
+
+MOTION OF WAVES.--The progressive motion of a wave on the water
+exactly corresponds in speed with that of a pendulum whose length is
+equal to the breadth of the wave; the same law, gravity, governs both.
+
+LIGHT OF THE SUN.--A photometric experiment of Huygens, resumed by
+Wollaston, a short time before his death, teaches us that 20,000 stars
+the same size as Sirius, the most brilliant in the firmament, would
+need to be agglomerated to shed upon our globe a light equal to that
+of the sun.
+
+Land Cultivation in Japan.--The entire arable land of the Japanese
+empire is officially put at only 11,215,000 acres; but it is so
+fertile and thoroughly cultivated that it feeds a population of
+37,000,000, about that of France. Rice is one of the principal crops,
+and of this some 200,000,000 bushels are raised annually.
+
+Old London Bridge.--As early as the year 978 there was a wooden bridge
+where London bridge now stands. This was replaced by another in 1014,
+and another in 1209. The present London bridge was erected in 1831,
+and may be considered the oldest existing bridge over the river.
+
+The Shortest Method of Removing Silver from Plated Ware Before
+Replating.--Dip the article in nitric acid; this will remove the
+silver.
+
+A Formula for White Metal.--Copper, 69.8 parts; nickel, 19.8 parts;
+zinc, 5.5 parts; cadmium, 4.7 parts. It takes a fine polish.
+
+Curiosities of Metal Working.--At a recent meeting of scientific men, a
+speaker produced an anklet worn by East Indian women. This is a flat
+curb chain about one inch broad, with the links very close, and weighing
+about ten or twelve ounces. It is composed of a species of brass
+composed of copper and lead, without any trace of silver, zinc, or tin.
+Such anklets are sold for a few pence, and they are cast all at once,
+complete as an endless chain. The links show no sign of having been
+united in any way. How it was possible to produce such a casting as this
+passed his comprehension, and he hoped that some one who had seen them
+made would explain the nature of the process. From the East much that
+was curious in metallurgical art came. Cast-iron was, he believed, first
+made purposely in China. It was, however, frequently produced
+unintentionally, when wrought-iron was made direct from the ore in
+little furnaces about as big as a chimney-pot. It was found among the
+cinders and ash of the [Transcriber's Note: The original text reads
+'coarcoal'] charcoal-fire in grains or globules, which were not only
+like shot, but were actually used as shot by the natives. He showed what
+he believed was the only specimen in England of this cast-iron, in a
+bottle. He next referred to the celebrated Damascene blades of Indian
+swords, and explained that these blades were an intimate mixture of
+wrought-iron and hard steel, which must have required great skill, time
+and patience for its production. One [Transcriber's Note: The original
+text reads 'patern'] pattern, in particular, known as "Mary's Ladder,"
+showed wonderful finish and accuracy. Concerning the tempering of these
+blades little was known; but it was stated that it was affected by a
+long-continued hammering, or rather tapping, of the blade while cold.
+
+How Many Tons of Coal a Large Steamship Consumes in a Day.--"Ocean
+steamers are large consumers of coal. The Orient line, with their
+fleet of ships running to Australia every two weeks, may be mentioned.
+The steamship Austral went from London to Sydney in thirty-five days,
+and consumed on the voyage 3,641 tons of coal; Her coal bunkers hold
+2,750 tons. The steamship Oregon consumes over 330 tons per day on her
+passage from Liverpool to New York; her bunkers will hold nearly 4,000
+tons. The Stirling Castle last year brought home in one cargo 2,200
+tons of tea, and consumed 2,800 tons of coal in doing so. Immense
+stocks of coal are kept at various coaling stations. St. Vincent,
+Madeira, Port Said, Singapore and others; the reserve at the latter
+place is about 20,000 tons. It is remarkable with what rapidity these
+steamers are coaled; for instance, the Orient steamship last year took
+in over 1,100 tons at Port Said in five hours."
+
+What a Man Eats.--A French statistician has just ascertained that a
+human being of either sex who is a moderate eater and who lives to be
+70 years old consumes during his life a quantity of food which would
+fill twenty ordinary railway baggage cars. A "good eater," however,
+may require as many as thirty.
+
+An Australian Railway Viaduct.--The Werribee Viaduct, in the colony of
+Victoria, is the longest work of the kind in Australia. The structure
+consists of lattice-girder work. It is 1,290 feet in length, and runs
+to a height of 125 feet above the level of the Werribee river. The
+viaduct has fifteen spans each of 60 feet, and thirteen spans of 30
+feet. The total cost of the bridge was L600,000.
+
+The Sharpening of
+Tools.--Instead of oil, which thickens and smears the stone, a
+mixture of glycerine and spirit is recommended. The proportions of the
+composition vary according to the class of tool to be sharpened. One
+with a relatively large surface is best sharpened with a clear fluid,
+three parts of glycerine being mixed with one part of spirit. A graver
+having a small cutting surface only requires a small pressure on the
+stone, and in such cases the glycerine should be mixed with only two
+or three drops of spirit.
+
+Recipes for Plumbers.--Chloride of zinc, so much used in soldering iron,
+has, besides its corrosive qualities, the drawback of being unwholesome
+when used for soldering the iron tins employed to can fruit, vegetables
+and other foods. A soldering mixture has been found which is free from
+these defects. It is made by mixing one pound of lactic acid with one
+pound of glycerine and eight pounds of water. A wooden tank may be
+rendered capable of withstanding the effects of nitric or sulphuric
+acids by the following methods:--Cover the inside with paraffin; go over
+the inside with a sadiron heated to the temperature used in ironing
+clothes. Melt the paraffin under the iron so as to drive it into the
+wood as much as possible, then with a cooler iron melt on a coat thick
+enough to completely cover the wood. For brassing small articles: To one
+quart water add half an ounce each of sulphate copper and protochloride
+of tin. Stir the articles in the solution until the desired color is
+obtained. Use the sulphate of copper alone for a copper color. A good
+cement for celluloid is made from one part shellac dissolved in one part
+of spirit of camphor and three to four parts of ninety per cent.
+alcohol. The cement should be applied warm, and the broken parts
+securely held together until the solvent has entirely evaporated. Tin
+and tin alloys, after careful cleansing from oxide and grease, are
+handsomely and permanently bronzed if brushed over with a solution of
+one part of sulphate of copper (bluestone) and one part of sulphate of
+iron (copperas) in twenty parts of water. When this has dried, the
+surface should be brushed with a solution of one part of acetate of
+copper (verdigris) in acetic acid. After several applications and
+dryings of the last named, the surface is polished with a soft brush and
+bloodstone powder. The raised portions are then rubbed off with soft
+leather moistened with wax in turpentine, followed by a rubbing with dry
+leather.
+
+Protecting Water-Pipes Against Frost.--A device has been brought
+forward for protecting water-pipes against freezing, the arrangement
+being based upon the fact that water in motion will remain liquid at a
+lower temperature than water at rest. One end of a copper rod, placed
+outside the building, is secured to a bracket, and the other end is
+attached to one arm of a weighted elbow lever; to the other arm of the
+lever is secured a rod which passes into the building and operates a
+valve in the water-pipe. By means of turn buckles the length of the
+copper rod can be adjusted so that before the temperature reaches
+the point at which there would be danger of the water in the pipes
+freezing the valve will be opened to allow a flow of water; beyond
+this point the valve opening will increase and the flow become more
+rapid as the cold becomes more intense, and as the temperature rises
+the valve is closed. This plan sets up a current in the pipes, which
+replaces the water as it grows cold by the warmer water from the main.
+
+Destructive Work of Barnacles.--Unless some paint can be found which
+is proof against barnacles, it may be necessary to sheath steel
+vessels with an alloy of copper. An attempt has been made to cover the
+hulls with anti-corrosive paint and cover this with an outside coat
+which should resist the attack of barnacles. Somehow the barnacles
+eat their way through the paint and attach themselves to the hull. The
+vast item of expense attached to the dry-docking of steel ships makes
+this matter a not unimportant one. The barnacles interfere greatly
+with the speed of a vessel, and in a cruiser speed is of prime
+importance. They attach themselves in an incredibly short time to a
+steel hull, and it is not long before their effect can be noted by a
+comparison of the reading of the log.
+
+How to Frost Glass.--Two ounces of spirits of salts, two ounces of oil
+of vitriol, one ounce of sulphate of copper, one ounce of gum arabic,
+mixed together and dabbed on with a brush; or this:--Dab your squares
+regularly over with putty; when dry go over them again--the imitation
+will be executed. Or this:--Mix Epsom salts with porter and apply it
+with a brush. Or this one:--Grind and mix white lead in three-fourths
+of boiled oil, and one-fourth of spirits of turpentine, and, to give
+the mixture a very drying quality, add sufficient quantities of burnt
+white vitriol and sugar of lead. The color must be made exceedingly
+thin, and put on the panes of glass with a large painting-brush in as
+even a manner as possible. When a number of the panes are thus painted
+take a dry duster, quite new, dab the ends of the bristles on the
+glass in quick succession till you give it a uniform appearance;
+repeat this operation till the work appears very soft, and it
+will then appear like ground glass. When the windows require fresh
+painting, get the old coat off first by using strong pearlash water.
+
+How to Preserve Posts.--Wood can be made to last longer than iron
+in the ground, if prepared according to the following recipe:--Take
+boiled linseed oil and stir in pulverized coal to the consistency of
+paint. Put a coat of this over the timber, and there is not a man that
+will live to see it rot.
+
+What Diamond Dyes and Paints Are Made of.--Solutions of the aniline
+colors.
+
+What the Ingredients Are of Soapine and Pearline.--They consist of
+partly effloresced sal soda mixed with half its weight of soda ash.
+Some makers add a little yellow soap, coarsely powdered, to disguise
+the appearance, and others a little carbonate of ammonium or borax.
+
+How Many Thousand Feet of Natural Gas are Equal in Heat-Creating Power
+to One Ton Anthracite Coal.--About 40,000 cubic feet.
+
+
+SUSTAINING POWER OF ICE.
+
+The sustaining power of ice at various degrees of thickness is given
+in the following paragraphs:
+
+At a thickness of two inches, will support a man.
+
+At a thickness of four inches, will support man on horseback.
+
+At a thickness of six inches, will support teams with moderate loads.
+
+At a thickness of eight inches, will support heavy loads.
+
+At a thickness of ten inches, will support 1,000 pounds to the square
+foot.
+
+
+THE EXPANSIVE POWER OF WATER.
+
+It is a well known, but not less remarkable fact, that if the tip of
+an exceedingly small tube be dipped into water, the water will rise
+spontaneously in the tube throughout its whole length. This may be
+shown in a variety of ways; for instance, when a piece of sponge,
+or sugar, or cotton is just allowed to touch water, these substances
+being all composed of numberless little tubes, draw up the water,
+and the whole of the piece becomes wet. It is said to _suck up_ or
+_imbibe_ the moisture. We see the same wonderful action going on in
+nature in the rising of the sap through the small tubes or pores of
+the wood, whereby the leaves and upper portions of the plant derive
+nourishment from the ground.
+
+This strange action is called "capillary," from the resemblance the
+minute tubes bear to a hair, the Latin of which is _capillus_. It is,
+moreover, singular that the absorption of the water takes place with
+great force. If a dry sponge be enclosed tightly in a vessel, it will
+expand when wetted, with sufficient force to burst it, unless very
+strong.
+
+London Water Supply.--The quantity of water consumed in London
+amounts to about 145,000,000 gallons a day. If this quantity could be
+collected together, it would form a lake 700 yards long, 200 wide, and
+with a uniform depth of 20 feet.
+
+A Protection for Embankments.--Engineers often have considerable
+trouble with the loose soil of newly-made embankments, so apt to slip
+or be washed away before they are covered with vegetation. According
+to a French railway engineer, the best plan is to sow the banks with
+the double poppy. Several months elapse before grasses and clovers
+develop their feeble roots, but the double poppy germinates in a
+few days, and in a fortnight has grown sufficiently to afford some
+protection to the slope, while at the end of three or four months the
+roots, which are ten or twelve inches in length, are found to have
+interlaced so as to retain the earth far more firmly than those of any
+grass or grain. Although the double poppy is an annual, it sows itself
+after the first year.
+
+A Cheap Concrete.--A kind of concrete made without cement is composed
+of 8 parts of sand, gravel and pebbles, 1 part of burnt and powdered
+common earth, 1 part of pulverized clinkers and cinders, and 1-1/2
+parts of unslacked hydraulic lime. These materials are thoroughly
+incorporated while dry into a homogeneous mixture, which is then
+wetted up and well beaten. The result of this is a hard and solid
+mass, which sets almost immediately, becoming exceedingly strong after
+a few days. It may be made still stronger by the addition of a small
+proportion--say 1 part--of cement.
+
+Marking Tools.--To mark tools, first coyer the article to be marked
+with a thin coating of tallow or beeswax, and with a sharp instrument
+write the name in the tallow. Clear with a feather, fill the letters
+with nitric acid, let it remain from one to ten minutes, then dip
+in water and run off, and the marks will be etched into the steel or
+iron.
+
+How to Prevent Chisel Handles Splitting.--All carpenters know how soon
+the butt-end of chisel handles split when daily exposed to the blow
+of a mallet or hammer. A remedy suggested by a Brooklyn man consists
+simply of sawing or cutting off the round end of the handle so as to
+make it flat, and attaching by a few nails on the top of it two discs
+of sole leather, so that the end becomes similar to the heel of
+the boot. The two thicknesses of leather will prevent all further
+splitting, and if, in the course of time, they expand and overlap the
+wood of the handle, they are simply trimmed off all around.
+
+The Largest Wheel of Its Kind Ever Made in the World.--The greatest
+wheel of its kind in the world, a very wonder in mechanism, was built
+for the Calumet and Hecla Mining Company of Lake Superior, Mich., for
+the purpose of lifting and discharging the "tailings," a waste from
+the copper mines, into the lake. Its diameter is 54 feet; weight in
+active operation, 200 tons. Its extreme dimensions are 54 feet in
+diameter. Some idea of its enormous capacity can be formed from the
+fact that it receives and elevates sufficient sand every twenty-four
+hours to cover an acre of ground a foot deep. It is armed on its outer
+edge with 432 teeth, 4.71 inches pitch and 18 inches face. The gear
+segments, eighteen in number, are made of gun iron, and the teeth are
+machine-cut, epicycloidal in form. It took two of the most perfect
+machines in the world 100 days and nights to cut the teeth alone, and
+the finish is as smooth as glass. The wheel is driven by a pinion of
+gun iron containing 33 teeth of equal pitch and face and runs at a
+speed of 6OO feet per minute at the inner edge, where it is equipped
+with 448 steel buckets that lift the "tailings" as the machine
+revolves and discharges them into launders that carry them into the
+lake. The shaft of the wheel is of gun iron, and its journals are 22
+inches in diameter by 3 feet 4 inches long. The shaft is made in three
+sections and is 30 inches in diameter in the center. At a first glance
+the great wheel looks like an exaggerated bicycle wheel, and it is
+constructed much on the same principle, with straining rods that run
+to centers cast on the outer sections of the shaft. The steel buckets
+on either side of the gear are each 4 feet 5-1/2 inches long and 21
+inches deep, and the combined lifting capacity of the 448, running at
+a speed of 600 feet per minute, will be 3,000,000 gallons of water
+and 2,000 tons of sand every twenty-four hours. The mammoth wheel is
+supported on two massive adjustable pedestals of cast iron weighing
+twelve tons each, and its cost at the copper mines before making a
+single revolution, $100,000.
+
+Strength of Brick Walls.--The question of strength of brick walls is
+often discussed, and differences of opinion expressed. The following
+is one of the rules given:--For first-class buildings, with good
+workmanship, the general average should not exceed a greater number of
+feet in height than three times its thickness of wall in inches, and
+the length not to exceed double the height, without lateral supports
+of walls, buttresses, etc., as follows for safety:
+
+      THICKNESS;         SAFE HEIGHT;     LENGTH.
+
+      8-1/2 inch walls;   25 feet;        50 feet.
+      13 inch walls;      40 feet;        80 feet.
+      17 inch walls;      55 feet;       110 feet.
+      22 inch walls;      66 feet;       130 feet.
+      26 inch walls;      78 feet;       150 feet.
+
+Where the lengths must exceed these proportions, as in depots,
+warehouses, etc., the thickness should be increased, or lateral
+braces instituted as frequently as practicable.
+
+Qualities of Building
+Stone.--The principal qualities of a good building stone are--(1)
+Strength, (2) hardness, (3) durability, (4) appearance, (5) facility
+for working. There are also other minor points; but stone possessing
+one or more of the above qualities, according to the purpose for which
+it is required, may be regarded as good for that purpose.
+
+Strength of Stone.--Stone should only be subjected to a compressive
+strain. It is occasionally subject to a cross strain, as in lintels
+over doors and windows; these are, however, contrary to the true
+principles of construction, and should not be allowed except a
+strong relieving arch is turned over them. The strength of stone in
+compression is about 120 tons per square foot for the weakest stones,
+and about 750 tons per square foot for the strongest. No stones are,
+however, subjected to anything like this amount of compressive force;
+in the largest buildings it does not amount to more than twelve or
+fourteen tons per square foot.
+
+Hardness of Stone.--This is of more importance than its strength,
+especially in pavements or steps, where it is subject to great wear;
+also in plinths and quoins of buildings where it is desired to preserve
+a good face and sharp arris. The order of strength and hardness of stone
+is--(1) Basalt, (2) granite, (3) limestone, (4) sandstone. Granite,
+seinite, and gneiss take the first, place for strength, hardness and
+durability, but they will not stand a high temperature. "Stones which
+are of a fine, uniform grain, compact texture and deep color are the
+strongest; and when the grain, color, and texture are the same, those
+are the stongest which are the heaviest; but otherwise the strength does
+not increase with the specific gravity." Great hardness is objectionable
+when the stone has to be worked with a chisel, owing to the labor
+required to work it. Hard stones, also, generally wear smooth, and
+become polished, which makes them unsuitable for some purposes.
+Brittleness is a defect which frequently accompanies hardness,
+particularly in coarse-grained stones; it prevents them from being
+worked to a true surface, and from receiving a smooth edge at the
+angles. Workmen call those hard stones which can only be sawn into slabs
+by the grit saw, and those soft which can be separated by a common saw.
+
+Expansion of Stone by Heat.--Rocks are expanded by heat and contracted
+by cooling. Variation in temperature thus causes some building stones
+to alternately expand and contract, and this prevents the joints of
+masonry from remaining close and tight. In the United States with an
+annual thermometric range of more than 90 deg. Fah., this difficulty
+led to some experiments on the amount of expansion and contraction in
+different kinds of building stones. It was found that in fine-grained
+granite the rate of expansion was .000004825 for every degree Fah., of
+increment of heat; in white crystalline marble it was .000005668; and
+in red sandstone .000009532, or about twice as much as in granite. In
+Western America, where the climate is remarkably dry and clear, the
+thermometer often gives a range of more than 80 deg. in twenty-four
+hours. This great difference of temperature produces a strain so
+great that it causes rocks to crack or peel off in skins or irregular
+pieces, or in some cases, it disintegrates them into sand. Dr.
+Livingstone found in Africa (12 deg. S. lat., 34 deg. E. long.) that
+surfaces of rock which during the day were heated up to 137 deg.
+Fah. cooled so rapidly by radiation at night that unable to stand
+the strain of contraction, they split and threw off sharp angular
+fragments from a few ounces to 100 lbs. or 200 lbs. in weight.
+According to data obtained from Adie "Trans. Roy. Soc. Edin.," xiii.,
+p. 366, and Totten the expansion of ordinary rocks ranges from about
+2.47 to 9.63 millionths for 1 deg. Fah.
+
+
+BLUNDERS AND ABSURDITIES IN ART.
+
+In looking over some collections of old pictures, it is surprising what
+extraordinary [Transcriber's Note: The original text reads
+'anachornisms'] anachronisms, blunders, and absurdities are often
+discoverable.
+
+In the gallery of the convent of Jesuits at Lisbon, there is a picture
+representing Adam in paradise, dressed in blue breeches with silver
+buckles, and Eve with a striped petticoat. In the distance appears a
+procession of Capuchin monks bearing the cross.
+
+In a country church in Holland there is a painting representing the
+sacrifice of Isaac, in which the painter has depicted Abraham with a
+blunderbus in his hand, ready to shoot his son. A similar edifice in
+Spain has a picture of the same incident, in which the patriarch is
+armed with a pistol.
+
+At Windsor there is a painting by Antonio Verrio, in which the artist
+has introduced the portraits of himself, Sir Godfrey Kneller, and May,
+the surveyor of the works of that period, all in long periwigs, as
+spectators of Christ healing the sick.
+
+A painter of Toledo, having to represent the three wise men of the
+East coming to worship on the nativity of Christ, depicted three
+Arabian or Indian kings, two of them white and one black, and all
+of them in the posture of kneeling. The position of the legs of each
+figure not being very distinct, he inadvertently painted three black
+feet for the negro king, and three also between the two white kings;
+and he did not discover his error until the picture was hung up in the
+cathedral.
+
+In another picture of the Adoration of the Magi, which was in the
+Houghton Hall collection, the painter, Brughel, had introduced a
+multitude of little figures, finished off with true Dutch exactitude,
+but one was accoutred in boots and spurs, and another was handing in,
+as a present, a little model of a Dutch ship.
+
+The same collection contained a painting of the stoning of Stephen,
+the martyr, by Le Soeur, in which the saint was attired in the habit of
+a Roman Catholic priest at high mass.
+
+A picture by Rubens, in the Luxembourg, represents the Virgin Mary
+in council, with two cardinals and the god Mercury assisting in her
+deliberations.
+
+
+A STOPPAGE OF THE FALLS OF NIAGARA.
+
+The following remarkable account of the stoppage of Niagara Falls,
+appeared in the _Niagara Mail_ at the time of the occurrence: "That
+mysterious personage, the oldest inhabitant, has no recollection of
+so singular an occurrence as took place at the Falls on the 30th of
+March, 1847. The 'six hundred and twenty thousand tons of water each
+minute' nearly ceased to flow, and dwindled away into the appearance
+of a mere milldam. The rapids above the falls disappeared, leaving
+scarcely enough on the American side to turn a grindstone. Ladies
+and gentlemen rode in carriages one-third of the way across the river
+towards the Canada shore, over solid rock as smooth as a kitchen
+floor. The _Iris_ says: 'Table Rock, with some two hundred yards more,
+was left dry; islands and places where the foot of man never dared to
+tread have been visited, flags placed upon come, and mementoes brought
+away. This unexpected event is attempted to be accounted for by an
+accumulation of ice at the lower extremity of Fort Erie, which formed
+a sort of dam between Fort Erie and Buffalo.'"
+
+
+WONDERS OF MINUTE WORKMANSHIP.
+
+In the twentieth year of Queen Elizabeth, a blacksmith named Mark
+Scaliot, made a lock consisting of eleven pieces of iron, steel and
+brass, all which, together with a key to it, weighed but one grain of
+gold. He also made a chain of gold, consisting of forty-three links,
+and, having fastened this to the before-mentioned lock and key, he put
+the chain about the neck of a flea, which drew them all with ease. All
+these together, lock and key, chain and flea, weighed only one grain
+and a half.
+
+Oswaldus Norhingerus, who was more famous even than Scaliot for his
+minute contrivances, is said to have made 1,600 dishes of turned
+ivory, all perfect and complete in every part, yet so small, thin and
+
+
+slender, that all of them were included at once in a cup turned out
+of a pepper-corn of the common size. Johannes Shad, of Mitelbrach,
+carried this wonderful work with him to Rome, and showed it to
+Pope Paul V., who saw and counted them all by the help of a pair of
+spectacles. They were so little as to be almost invisible to the eye.
+
+Johannes Ferrarius, a Jesuit, had in his posession cannons of wood,
+with their carriages, wheels, and all other military furniture, all of
+which were also contained in a pepper-corn of the ordinary size.
+
+An artist, named Claudius Callus, made for Hippolytus d'Este, Cardinal
+of Ferrara, representations of sundry birds setting on the tops of
+trees, which, by hydraulic art and secret conveyance of water through
+the trunks and branches of the trees, were made to sing and clap their
+wings; but, at the sudden appearance of an owl out of a bush of the
+same artifice, they immediately became all mute and silent.
+
+
+CURIOUS DISSECTION OF THE OLD AND NEW TESTAMENTS.
+
+SHOWING THE NUMBER OF BOOKS, CHAPTERS, VERSES, WORDS, LETTERS, ETC.
+
+      In the Old Testament.   In the New Testament.      Total.
+
+      Books              39   Books              27          66
+      Chapters          929   Chapters          260       1,189
+      Verses         23,814   Verses          7,959      81,178
+      Words         692,489   Words         281,258     773,697
+      Letters     2,728,100   Letters       838,880   3,566,480
+
+Apocrypha--chapters, 183; verses, 6,081; words, 152,185.
+
+The middle chapter and the least in the Bible is Psalm cxvii.
+
+The middle verse is the 8th of Psalm cxviii.
+
+The middle line is in 16th verse, 4th chapter, 2 Chronicles. The word
+_and_ occurs in the Old Testament 35,543 times; in the New Testament,
+10,684 times.
+
+The word _Jehovah_ occurs 6,855 times.
+
+
+OLD TESTAMENT.
+
+The middle book is Proverbs.
+
+The middle chapter is Job xxix.
+
+The middle verse would be in the 2d of Chronicles, 20th chapter,
+between the 17th and 18th verses.
+
+The least verse is the 1st of Chronicles, 1st chapter, and 1st verse.
+
+
+NEW TESTAMENT.
+
+The middle book is 2 Thessalonians.
+
+The middle chapter is between the 13th and 14th of Romans.
+
+The middle verse is the 17th of Acts xvii.
+
+The shortest verse is the 35th of John xi.
+
+The 21st verse of the 7th chapter of Ezra contains all the letters of
+the alphabet.
+
+The 19th chapter of 2 Kings, and the 37th of Isaiah, are alike.
+
+It is stated that the above calculation took three years to complete.
+
+
+REMARKABLE INSCRIPTION.
+
+The following singular inscription is to be seen carved on a tomb
+situated at the entrance of the church of San Salvador, in the city of
+Oviedo. The explanation is that the tomb was erected by a king named
+Silo, and the inscription is so written that it can be read 270 ways
+by beginning with the large S in the center. The words are Latin,
+"Silo princeps fecit."
+
+        T I C E F S P E C N C E P S F E C I T
+        I C E F S P E C N I N C E P S F E C I
+        C E F S P E C N I R I N C E P S F E C
+        E F S P E C N I R P R I N C E P S F E
+        F S P E C N I R P O P R I N C E P S F
+        S P E C N I R P O L O P R I N C E P S
+        P C C N I R P O L I L O P R I N C E P
+        E E N I R P O L I S I L O P R I N C E
+        P E C N I R P O L I L O P R I N C E P
+        S P E C N I R P O L O P R I N C E P S
+        F S P E C N I R P O P R I N C E P S F
+        E F S P E C N I R P R I N C E P S F E
+        C E F S P E C N I R I N C E P S P E C
+        I C E F S P E C N I N C E P S F E C I
+        T I C E F S P E C N C E P S F E C I T
+
+Besides this singular inscription, the letters H. S. E. S. S. T. T.
+L. are also carved on the tomb, but of these no explanation is given.
+Silo, Prince of Oviedo, or King of the Asturias, succeeded Aurelius
+in 774, and died in 785. He was, therefore, a contemporary of
+Charlemagne. No doubt the above inscription was the composition of
+some ingenious and learned Spanish monk.
+
+
+CURIOUS CALCULATIONS.
+
+CONSUMPTION OF AIR IN ACTIVITY AND REPOSE.
+
+Dr. Radclyffe Hall makes the following interesting statement with
+regard to the amount of air we consume in repose, and at different
+degrees of activity: When still, we use 500 cubic inches of air in a
+minute; if we walk at the rate of one mile an hour, we use 800; two
+miles, 1,000; three miles an hour, 1,600; four miles an hour, 2,300.
+If we run at six miles an hour, we use 3,000 cubic inches; trotting a
+horse, 1,750; cantering, 1,500.
+
+THE VALUE OF LABOR.
+
+Cast iron of the value of L1 sterling is worth, converted into
+ordinary machinery, L4; in larger ornamented work, L45; in buckles and
+similar kinds of fancy work, L600; in neck chains, L1,300. Bar iron of
+the value of L1 sterling is worth, in the form of knives, L36; needles,
+L70; penknife blades, L950; polished [Transcriber's Note: The original
+text reads 'bottons'] buttons and buckles, L890; balance springs of
+watches, L5,000.
+
+INTEREST OF MONEY.
+
+Dr. Price, in the second edition of his "Observations on Reversionary
+Payments," says: "It is well known to what prodigious sums money
+improved for some time at compound interest will increase. A penny so
+improved from our Saviour's birth, as to double itself every fourteen
+years--or, what is nearly the same, put out at five per cent. compound
+interest at our Saviour's birth--would by this time have increased
+to more money than could be contained in 150 millions of globes, each
+equal to the earth in magnitude, and all solid gold. A shilling, put
+out at six per cent. compound interest would, in the same time, have
+increased to a greater sum in gold than the whole solar system could
+hold, supposing it a sphere equal in diameter to the diameter of
+Saturn's orbit. And the earth is to such a sphere as half a square
+foot, or a quarto page, to the whole surface of the earth."
+
+WONDERS OF SCIENCE.
+
+A grain of gold has been found by Muncke to admit of being divided
+into _ninety-fire thousand millions of visible parts_; that is, by the
+aid of a microscope magnifying one thousand times. A sovereign is
+thus capable of division into ten millions of millions of visible
+particles, being ten thousand times as many such particles as there
+are men, women and children in all the world.
+
+SPONTANEOUS COMBUSTION.--Liebig, in his "Familiar Letters on Chemistry,"
+has proved the unsoundness of spontaneous combustion. Yet Dr. Lindley
+gives nineteen instances of something akin, or the rapid ignition of the
+human body by contact with flame as a consequence of the saturation of
+its tissues by alcohol.
+
+VIBRATIONS OF THE AIR.--If a person stand beneath a railway
+girder-bridge with an open umbrella over his head, when a train is
+passing, the vibration of the air will be distinctly felt in the hand
+which grasps the umbrella, because the outspread surface collects and
+concentrates the waves into the focus of the handle.
+
+THE EARTH'S CENTER.--All bodies weigh less the further removed they are
+from the center of the earth. A block of stone weighing 700 pounds upon
+the sea-shore, will weigh only 699 pounds if carried up a mountain three
+miles high. A pendulum oscillates more quickly at the poles than at the
+equator, because the earth is flatter by twenty-six miles at the
+poles--that is, the "bob" of the pendulum is that much nearer the
+earth's center, and therefore heavier, and so swings more quickly.
+
+
+
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Burroughs' Encyclopaedia of Astounding
+Facts and Useful Information, 1889, by Barkham Burroughs
+
+*** END OF THIS PROJECT GUTENBERG EBOOK BURROUGHS' ENCYCLOPAEDIA ***
+
+***** This file should be named 14091.txt or 14091.zip *****
+This and all associated files of various formats will be found in:
+        https://www.gutenberg.org/1/4/0/9/14091/
+
+Produced by Alicia Williams and the Online Distributed Proofreading Team.
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+https://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere 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 www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, is critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at https://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+https://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at https://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit https://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including including checks, online payments and credit card
+donations.  To donate, please visit: https://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart was the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     https://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
diff --git a/old/14091.zip b/old/14091.zip
new file mode 100644
index 0000000..0a40b94
--- /dev/null
+++ b/old/14091.zip