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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. 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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—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. + <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—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.</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—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 $ ¢ # % 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 ; ; ;Wm. J. Dennis<br /> + Office of<br /> + ROBERT & 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 /> + & 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 & Co.." /><br /> + + Yours very truly,<br /> + Rinold, Constable & 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 & Co.,<br /> + Broadway & 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 /> + ———<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 & Co.,<br /> + Cor. Broadway & 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. 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——.</p> + + <p class="i6">Messrs. JONES & 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——.</p> + + <p class="i6">Messrs. MARSHALL FIELD & 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">————</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——.</p> + + <p class="i6">Messrs. HOLMES & 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 & 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——.</p> + + <p class="i6">Messrs. DODGE, MANOR & 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——.</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. + & 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 & CO.</p> + <hr /> + + <h4>Letter of Introduction.</h4> + + <p class="i50">168 Olive Street,<br /> + ST. LOUIS, June 4, 18——.</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——.</p> + + <p class="i6">Messrs. ARNOLD, CONSTABLE & 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——.</p> + + <p class="i6">Messrs. WEBSTER & 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 & 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——.</p> + + <p class="i6">Messrs. CHASE & 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 & CO.</p> + <hr /> + + <h4>A Dunning Letter.</h4> + + <p class="i50">DENVER, COL., June 30, 18——.</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——</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——.</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——.</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——.</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 & HILL.</p> + <hr /> + + <h4>Notice of Dissolution of a Partnership.</h4> + + <p class="i50">DAVENPORT, IA., Dec. 10, 18——.</p> + + <p class="i6">JAS. L. BINGHAM & 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 + & Bradford. We are, gentlemen,</p> + + <p class="i50">Your obedient servants,</p> + + <p class="i70">CLARK & WEBSTER.</p> + <hr /> + + <h4>Recommending a Successor in Business.</h4> + + <p class="i50">CINCINNATI, OHIO, Dec. 15, 18——.</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 & 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. ——, 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—the cash + ones—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—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—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—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"—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—no more—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—as the famous recipe for salad dressing enjoins + with regard to the vinegar—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—that is, real ladies—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—no one wears + them—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>.—Diamond, Sapphire, Topaz, + Rock-Crystal.</p> + + <p><i>Blue</i>.—Sapphire, Topaz, Indicolite, Turquoise, + Spinel, Aquamarine, Kaynite.</p> + + <p><i>Green</i>.—Oriental Emerald, Chrysoberyl, Amazon + Stone, Malachite, Emerald, Chrysoprase, Chrysolite.</p> + + <p><i>Yellow</i>.—Diamond, Topaz, Fire-Opal.</p> + + <p><i>Red</i>.—Sapphire-Ruby, Spinel-Ruby, Rubellite, + Garnet, Brazilian-Topaz, Hyacinth, Carnelian.</p> + + <p><i>Violet</i>.—Oriental-Amethyst, Amethyst.</p> + + <p><i>Black and Brown</i>.—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.—<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.—<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"> + 1 2 4 8 16 32<br /> + + 3 3 5 + 9 17 33<br /> + 5 6 6 10 18 34<br /> + + 7 7 7 11 19 35<br /> + + 9 10 12 12 20 36<br /> + 11 11 13 13 21 37<br /> + 13 14 14 14 22 38<br /> + 15 15 15 15 23 39<br /> + 17 18 20 24 24 40<br /> + 19 19 21 25 25 41<br /> + 21 22 22 26 26 42<br /> + 23 23 23 27 27 43<br /> + 25 26 28 28 28 44<br /> + 27 27 29 29 29 45<br /> + 29 30 30 30 30 46<br /> + 31 31 31 31 31 47<br /> + 33 34 36 40 48 48<br /> + 35 35 37 41 49 49<br /> + 37 38 38 42 50 50<br /> + 39 39 39 43 51 51<br /> + 41 42 44 44 52 52<br /> + 43 43 45 45 53 53<br /> + 45 46 46 46 54 54<br /> + 47 47 47 47 55 55<br /> + 49 50 52 56 56 56<br /> + 51 51 53 57 57 57<br /> + 53 54 54 58 58 58<br /> + 55 55 55 59 59 59<br /> + 57 58 60 60 60 60<br /> + 59 59 61 61 61 61<br /> + 61 62 62 62 62 62<br /> + 63 63 63 63 63 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—; 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.—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.</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—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>—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—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—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 & 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.—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:—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.</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° 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.</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—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.—President, + $50,000; Vice-President, $8,000; Cabinet Officers, $8,000 + each.</p> + + <p>United States Senators.—$5,000, with mileage.</p> + + <p>Congress.—Members of Congress, $5,000, with + mileage.</p> + + <p>Supreme Court.—Chief Justice, $10,500; Associate + Justices, $10,000.</p> + + <p>Circuit Courts.—Justices of Circuit Courts, + $6,000.</p> + + <p>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.</p> + + <p>United States Treasury.—Treasurer, $6,000; Register of + Treasury, $4,000; Commissioner of Customs, $4,000.</p> + + <p>Internal Revenue Agencies.—Supervising Agents, $12 per + day; 34 other agents, per day, $6 to $8.</p> + + <p>Postoffice Department, Washington.—Three Assistant + Postmaster-Generals, $3,500; Chief Clerk, $2,200.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</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"> </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.—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.—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> .—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>—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; <ins class="correction" + title="Transcriber's Note: The original text reads 'ten cents 1'."> + ten cents, $1</ins>; 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; <ins class="correction" + title="Transcriber's Note: The original text reads 'ten cents, 1'."> + ten cents, $1</ins>; 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.</p><span class="pagenum"><a name="page52" + id="page52"></a>[pg 52]</span> + + <p><b>LEANING TOWER OF PISA.</b>—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?—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>—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.—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.—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>—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>—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>—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>—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>—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>—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."—Solon.</p> + + <p class="i6">"Consider the end."—Chilo.</p> + + <p class="i6">"Know thy opportunity."—Pittacus.</p> + + <p class="i6">"Most men are bad."—Bias.</p> + + <p class="i6">"Nothing is impossible to + industry."—Periander.</p> + + <p class="i6">"Avoid excesses."—Cleobulus.</p> + + <p class="i6">"Suretyship is the precursor of + ruin."—Thales.</p> + + <p><b>FIRST STEAMBOAT ON THE MISSISSIPPI.</b>—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>—- 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>—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."</p> + + <p><b>MASON AND DIXON'S LINE.</b>—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>—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:</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—</th> + + <th>Cities</th> + + <th align="right">Property destroyed.</th> + </tr> + + <tr> + <td>1802—</td> + + <td>Liverpool</td> + + <td align="right">$5,000,000</td> + </tr> + + <tr> + <td>1803—</td> + + <td>Bombay</td> + + <td align="right">3,000,600</td> + </tr> + + <tr> + <td>1805—</td> + + <td>St. Thomas</td> + + <td align="right">30,000,000</td> + </tr> + + <tr> + <td>1808—</td> + + <td>Spanish Town</td> + + <td align="right">7,500,000</td> + </tr> + + <tr> + <td>1812—</td> + + <td>Moscow, burned five days; 30,800 houses + destroyed</td> + + <td align="right">150,000,000</td> + </tr> + + <tr> + <td>1816—</td> + + <td>Constantinople, 12,000 dwellings, 3,000 shops</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1820—</td> + + <td>Savannah</td> + + <td align="right">4,000,000</td> + </tr> + + <tr> + <td>1822—</td> + + <td>Canton nearly destroyed</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1828—</td> + + <td>Havana, 350 houses</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1835—</td> + + <td>New York ("Great Fire")</td> + + <td align="right">15,000,000</td> + </tr> + + <tr> + <td>1837—</td> + + <td>St. Johns, N. B.</td> + + <td align="right">5,000,000</td> + </tr> + + <tr> + <td>1838—</td> + + <td>Charleston, 1,158 buildings</td> + + <td align="right">3,000,000</td> + </tr> + + <tr> + <td>1841—</td> + + <td>Smyrna, 12,000 houses</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1842—</td> + + <td>Hamburg, 4,219 buildings, 100 lives lost</td> + + <td align="right">35,000,000</td> + </tr> + + <tr> + <td>1845—</td> + + <td>New York, 35 persons killed</td> + + <td align="right">7,500,000</td> + </tr> + + <tr> + <td>1845—</td> + + <td>Pittsburgh, 1,100 buildings</td> + + <td align="right">10,000,000</td> + </tr> + + <tr> + <td>1845—</td> + + <td>Quebec, May 28, 1,650 dwellings</td> + + <td align="right">3,750,000</td> + </tr> + + <tr> + <td>1845—</td> + + <td>Quebec, June 28, 1,300 dwellings</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1846—</td> + + <td>St. Johns, Newfoundland</td> + + <td align="right">5,000,000</td> + </tr> + + <tr> + <td>1848—</td> + + <td>Constantinople, 2,500 buildings</td> + + <td align="right">15,000,000</td> + </tr> + + <tr> + <td>1848—</td> + + <td>Albany, N. Y., 600 houses</td> + + <td align="right">3,000,000</td> + </tr> + + <tr> + <td>1849—</td> + + <td>St. Louis</td> + + <td align="right">3,000,000</td> + </tr> + + <tr> + <td>1851—</td> + + <td>St. Louis, 2,500 buildings</td> + + <td align="right">11,000,000</td> + </tr> + + <tr> + <td>1851—</td> + + <td>St. Louis, 500 buildings</td> + + <td align="right">3,000,000</td> + </tr> + + <tr> + <td>1851—</td> + + <td>San Francisco, May 4 and 5, many lives lost</td> + + <td align="right">10,000,000</td> + </tr> + + <tr> + <td>1851—</td> + + <td>San Francisco, June</td> + + <td align="right">3,000,000</td> + </tr> + + <tr> + <td>1852—</td> + + <td>Montreal, 1,200 buildings</td> + + <td align="right">5,000,000</td> + </tr> + + <tr> + <td>1861—</td> + + <td>Mendoza destroyed by earthquake and fire, 10,000 + lives lost</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1862—</td> + + <td>St. Petersburg</td> + + <td align="right">5,000,000</td> + </tr> + + <tr> + <td>1802—</td> + + <td>Troy, N. Y., nearly destroyed</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1862—</td> + + <td>Valparaiso almost destroyed</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1864—</td> + + <td>Novgorod, immense destruction of property</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1865—</td> + + <td>Constantinople, 2,800 buildings burned</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1806—</td> + + <td>Yokohama, nearly destroyed</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1865—</td> + + <td>Carlstadt, Sweden, all consumed but Bishop's + residence, hospital and jail; 10 lives lost</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1866—</td> + + <td>Portland, Me., half the city</td> + + <td align="right">11,000,000</td> + </tr> + + <tr> + <td>1866—</td> + + <td>Quebec, 2,500 dwellings, 17 churches</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1870—</td> + + <td>Constantinople, Pera, suburb</td> + + <td align="right">26,000,000</td> + </tr> + + <tr> + <td>1871—</td> + + <td>Chicago—250 lives lost, 17,430 buildings + burned, on 2,124 acres</td> + + <td align="right">192,000,000</td> + </tr> + + <tr> + <td>1871—</td> + + <td>Paris, fired by the Commune</td> + + <td align="right">160,000,000</td> + </tr> + + <tr> + <td>1872—</td> + + <td>Boston</td> + + <td align="right">75,000.000</td> + </tr> + + <tr> + <td>1873—</td> + + <td>Yeddo, 10,000 houses</td> + + <td align="right">——</td> + </tr> + + <tr> + <td>1877—</td> + + <td>Pittsburgh, caused by riot</td> + + <td align="right">3,260,000</td> + </tr> + + <tr> + <td>1877—</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>—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> </td> + + <td align="right"> </td> + + <td align="right"> </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>—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—</p> + + <p class="i6"> 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>—The language of the + various precious stones is as follows:</p> + + <p class="i6">Moss Agate—Health, prosperity and long + life.<br /> + Amethyst—Prevents violent passions.<br /> + Bloodstone—Courage, wisdom and firmness in + affection.<br /> + Chrysolite—Frees from evil passions and sadness.<br /> + Emerald—Insures true love, discovers false.<br /> + Diamonds—Innocence, faith and virgin purity, + friends.<br /> + Garnet—Constancy and fidelity in every engagement.<br /> + Opal—Sharpens the sight and faith of the + possessor.<br /> + Pearl—Purity; gives clearness to physical and mental + sight.<br /> + Ruby—Corrects evils resulting from mistaken + friendship.<br /> + Sapphire—Repentance; frees from enchantment.<br /> + Sardonyx—Insures conjugal felicity.<br /> + Topaz—Fidelity and friendship; prevents bad + dreams.<br /> + Turquoise—Insures prosperity in love.</p> + + <p><b>GREAT SALT LAKE AND THE DEAD SEA.</b>—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>—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—<br /> + Sing it with spirit that will start the world + along—<br /> + Sing it as we used to sing it, fifty thousand strong,<br /> + While we were marching through Georgia.</p> + + <p>Chorus—</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>—Her + Majesty:</p> + + <table summary="THE COST OF ROYALTY IN ENGLAND." + align="center"> + <tr> + <td>Privy purse:</td> + + <td align="right">£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> </td> + + <td align="right">£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>—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—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>—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.</p> + + <p><b>ILLUSTRIOUS MEN AND WOMEN.</b>—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 <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>—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>—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.</p> + + <p><b>OLD TIME WAGES IN ENGLAND.</b>—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> </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>—The + following is the list of names appended to that famous + document, with the colony which each represented in + Congress:</p> + + <p>New Hampshire—Josiah Bartlett; William Whipple, + Matthew Thornton.</p> + + <p>Massachusetts—John Hancock, John Adams, Samuel Adams, + Robert Treat Paine.</p> + + <p>Rhode Island—Elbridge Gerry, Stephen Hopkins, William + Ellery.</p> + + <p>Connecticut—Roger Sherman, Samuel Huntington, William + Williams, Oliver Wolcott.</p> + + <p>New York—William Floyd, Philip Livingston, Francis + Lewis, Lewis Morris.</p> + + <p>New Jersey—Richard Hockton, John Witherspoon, Francis + Hopkinson, John Hart, Abraham Clark.</p> + + <p>Pennsylvania—Robert Morris, Benjamin Rush, Benjamin + Franklin, John Morton, George Clymer, James Smith, George + Taylor, James Wilson, George Ross.</p> + + <p>Delaware—Caesar Rodney, George Reed, Thomas + McKean.</p> + + <p>Maryland—Samuel Chase, Thomas Stone, William Paca, + Charles Carroll, of Carrollton.</p> + + <p>Virginia—George Wythe, Richard Henry Lee, Thomas + Jefferson, Benjamin Harrison, Thomas Nelson, Jr., Francis + Lightfoot Lee, Carter Braxton.</p> + + <p>North Carolina—William Hooper, Joseph Hewes, John + Penn.</p> + + <p>South Carolina—Edward Rutledge, Thomas Heyward, Jr., + Thomas Lynch, Jr., Arthur Middleton.</p> + + <p>Georgia—Button Gwinntet, Lyman Hall, George + Walton.</p> + + <p><b>LIFE OF ETHAN ALLEN.</b>—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>—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>—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>—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> </td> + + <td> </td> + + <th colspan="2">—— Colored + ——</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>—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.</p> + + <p><b>THE BATTLE OF WATERLOO.</b>—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—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.</p> + + <p><b>OUR NATIONAL CEMETERIES.</b>—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> </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">——</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">——</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">——</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>—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>—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>—</p> + + <table align="center" + width="80%" summary="SECESSION AND READMISSION OF REBEL STATES."> + <tr> + <th> </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, + 1866.</td> + </tr> + </table> + + <p><b>THE EARTHQUAKE OF 1811-12.</b>—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.</p> + + <p><b>THE DARK DAYS IN NEW ENGLAND.</b>—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—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.</p> + + <p><b>A SHORT HISTORY OF THE LIBERTY BELL.</b>—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.</p> + + <p><b>THE ANTARCTIC POLAR REGIONS.</b>—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>—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.</p> + + <p><b>HOW ANCIENT TEMPLES AND PYRAMIDS WERE + BUILT.</b>—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>—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>—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>—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 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.</p> + + <p><b>THE BIG TREES OF CALIFORNIA.</b>—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>—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—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>—- 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>—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>—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 + <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>—The following + carefullv prepared summary indicates the coins in use in the + various countries, taking their names in alphabetical + order:</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.)</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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 + <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—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—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>—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>—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>—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>—- 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>—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.</p> + + <p><b>THE DARK AGES.</b>—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.</p> + + <p><b>THE GREATEST DEPTH OF THE OCEAN NEVER + MEASURED.</b>—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>—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>—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>—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>—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>—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>—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—WYANDOTTE AND + MAMMOTH.</b>—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.</p> + + <p><b>THE SOUTH SEA BUBBLE.</b>—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.</p> + + <p><b>AREA OF NORTH AMERICA.</b>—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, 121,26O; + 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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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—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.</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>.—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.</p> + + <p><i>Pickle</i>.—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>—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>—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>—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>—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>—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.</p> + + <p><b>How to Destroy Bed-Bugs.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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 + <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—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>—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>—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>—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>—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>—<i>Vomiting + blood</i>.—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>—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>—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—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.</p> + + <p><b>Choking.</b>—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>—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>—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>—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>—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>—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—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.</p> + + <p><b>Dislocations.</b>—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>—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>—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>—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>—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>—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>—See Convulsions.</p> + + <p><b>Clothing on Fire.</b>—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>—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>—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>—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—Sulphuric Acid (Oil of Vitriol), + Nitric Acid (Aqua Fortis), Muriatic Acid (Spirits of + Salts).</b>—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—Acetic, Citric, Oxalic, + Tartaric.</b>—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—Laurel Water, Cyanide + of Potassium, Bitter Almond Oil, etc.</b>—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—Monkshood, Wolfsbane.</b>—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—Concentrated Lye, Woodash + Lye, Caustic Potash, Ammonia, Hartshorn.</b>—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.—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>—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.</p> + + <p><b>Antimony, and its Preparations. Tartar Emetic, Antimonial + Wine, Kerme's Mineral.</b>—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.</p> + + <p><b>Arsenic and its Preparations—Ratsbane, Fowler's + Solution, etc.</b>—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.—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>—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.</p> + + <p><b>Blue Vitriol, or Blue Stone.</b>—See Copperas.</p> + + <p><b>Cantharides (Spanish or Blistering Fly) and Modern Potato + Bug.</b>—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.</p> + + <p><b>Caustic Potash.</b>—See Alkalies.</p> + + <p><b>Cobalt, or Fly-Powder.</b>—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.</p> + + <p><b>Copper—Blue Vitriol, Verdigris or Pickles or Food + Cooked in Soul Copper Vessels.</b>—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.</p> + + <p><b>Copperas.</b>—See Iron.</p> + + <p><b>Creosote.</b>—<b>Carbolic Acid.</b>—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.</p> + + <p><b>Corrosive Sublimate.</b>—See Mercury.</p> + + <p><b>Deadly Night-Shade.</b>—See Belladonna.</p> + + <p><b>Fox-Glove, or Digitalis.</b>—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.</p> + + <p><b>Gases—Carbonic Acid, Chlorine, Cyanogen, + Hydrosulphuric Acid, etc.</b>—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.</p> + + <p><b>Green Vitriol.</b>—See Iron.</p> + + <p><b>Hellebore, or Indian Poke.</b>—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.</p> + + <p><b>Hemlock (Conium).</b>—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.</p> + + <p><b>Henbane or Hyoscyamus.</b>—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>—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.—Acetate of Lead, Sugar of Lead, Dry White + Lead, Red Lead, Litharge, or Pickles, Wine, or Vinegar, + Sweetened by Lead.</b>—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>—See Belladonna.</p> + + <p><b>Laudanum.</b>—See Opium.</p> + + <p><b>Lunar Caustic.</b>—See Silver.</p> + + <p><b>Lobelia.</b>—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.</p> + + <p><b>Mercury.—Corrosive Sublimate</b> (bug poisons + frequently contain this poison), <b>Red Precipitate, Chinese or + English Vermillion.</b>—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.</p> + + <p><b>Monkshood.</b>—See Arnica.</p> + + <p><b>Morphine.</b>—See Opium.</p> + + <p><b>Nitrate of Silver (Lunar Caustic.)</b>—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>—See Strychnine.</p> + + <p><b>Opium and all its Preparations—Morphine, Laudanum, + Paregoric, etc.</b>—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>—See Acids.</p> + + <p><b>Phosphorus—Found in Lucifer Matches and some Rat + Poisons.</b>—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>—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.</p> + + <p><b>Poisonous Mushrooms.</b>—- 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>—See Alkali.</p> + + <p><b>Prussic Acid, Hydrocyanic.</b>—See Acids.</p> + + <p><b>Poison Ivy.</b>—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>—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>—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>—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>—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>—See Zinc.</p> + + <p><b>Tin—Chloride of Tin, Solution of Tin (Used by + Dyers), Oxide of Tin or Putty Powder.</b>—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>—See Antimony.</p> + + <p><b>Tobacco.</b>—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—Oxide of Zinc, Sulphate of Zinc, White + Vitriol, Acetate of Zinc.</b>—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>—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>—See Burns and Scalds.</p> + + <p><b>Sprains.</b>—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>—See Bites and + Stings.</p> + + <p><b>Suffocation from Noxious Gases, Foul Air, Fire Damp, + Etc.</b>—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>—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—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>—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>—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>—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>—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>—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>—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>—Mix two tablespoonfuls of Indian + meal in half a pint of cold water; drink it at two + draughts.</p> + + <p><b>Bilious Complaints.</b>—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>—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>—- 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>—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>—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>—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>—Bathe the stomach + of the child with catnip steeped, mixed with fresh butter and + sugar.</p> + + <p><b>Chilblains.</b>—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>—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>—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>—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>—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>—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>—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>—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.</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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—Wash the parts in + strong alum water, apply as hot as can be borne.</p> + + <p><b>How to Cure Cold.</b>—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>—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>—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>—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>—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.</p> + + <p><b>Cure for Chronic Diarroea.</b>—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>—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.</p> + + <p><b>Dropsy.</b>—Take the leaves of a currant bush and + make into tea, drink it.</p> + + <p><b>Cure for Drunkenness.</b>—- 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.</p> + + <p><b>Cure for Dyspepsia.</b>—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>—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>—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>—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>—Wash the eyes in + chamomile tea night and morning.</p> + + <p><b>Eyes, Granular Inflammation.</b>—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.</p> + + <p><b>Cure for Sty in Eye.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—Sal volatile combined with + camphor is a splendid remedy.</p> + + <p><b>Sick Headache.</b>—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>—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>—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>—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>—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>—After cleansing the hands + with soap, rub them well with oatmeal while wet.</p> + + <p><b>How to Remove Stains from Hands.</b>—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>—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>—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>—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>—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>—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>—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>—Make a strong tea of + horseradish and yellow dock root, sweetened with honey and + drink freely.</p> + + <p><b>Remedies for Hoarseness.</b>—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>—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>—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>—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>—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>—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>—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>—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>—Equal parts of the + oil of red cedar and the oil of spearmint.</p> + + <p><b>How to Cure Lame Back.</b>—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>—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>—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>—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>—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>—Wash the lips with a + strong tea, made from the bark of the white oak.</p> + + <p><b>Liver Complaint.</b>—Make a strong tea of syrup of + burdock, wormwood and dandelion, equal parts, and drink + freely.</p> + + <p><b>Lock Jaw.</b>—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>—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.</p> + + <p><b>How to Prevent Ingrowing Nails.</b>—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>—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>—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>—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>—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>—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>—- 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>—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>—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>—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>—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>—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>—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>—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>—Melt together beeswax, one + ounce; tar, three ounces; resin, three ounces, and spread on + paper or muslin.</p> + + <p><b>Rheumatic Plaster.</b>—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>—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>—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>—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>—- 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>—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>—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.—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>—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>—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>—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>—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>—Take a teaspoonful of + camomile tea every ten minutes until the bleeding stops.</p> + + <p><b>Sickness of Stomach.</b>—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>—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>—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>—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>—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>—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—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>—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>—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—keep them very clean. How shall they be kept + clean? Answer—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>—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>—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.</p> + + <p><b>To Cure Warts.</b>—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>—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>—Catnip steeped, mixed with + fresh butter and sugar.</p> + + <p><b>How to Cure Whooping-Cough.</b>—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>—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>—Equal parts of the oil + of red cedar, and the oil of spearmint.</p> + + <p><b>Urinary Obstructions.</b>—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>—The leaves of the + currant bush made into a tea, and taken as a common drink.</p> + + <p><b>Venereal Complaints.</b>—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>—"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—Concealed love.<br /> + Adonis Vernalis—Sorrowful remembrances.<br /> + Almond—Hope.<br /> + Aloe—Religious superstition.<br /> + Alyssum, Sweet—Worth beyond beauty.<br /> + Ambrosia—Love returned.<br /> + Apple Blossom—Preference.<br /> + Arbor Vitæ—Unchanging friendship.</p> + + <p class="i6">Bachelor's button—Hope in love.<br /> + Balsam—Impatience.<br /> + Begonia—Deformity.<br /> + Bellflower—Gratitude.<br /> + Belvidere, Wild (Licorice)—I declare against you.<br /> + Blue Bell—I will be constant.<br /> + Box—Stoical indifference.<br /> + Briers—Envy.<br /> + Burdock—Touch me not.</p> + + <p class="i6">Cactus—Thou leavest not.<br /> + Camellia—Pity.<br /> + Candytuft—Indifference.<br /> + Canterbury Bell—Gratitude.<br /> + Cape Jessamine—Ecstasy; transport.<br /> + Calla Lily—Feminine beauty.<br /> + Carnation (Yellow)—Disdain.<br /> + Cedar—I live for thee.<br /> + China Aster—I will see about it.<br /> + Chrysanthemum Rose—I love.<br /> + Cowslip—Pensiveness.<br /> + Cypress—Mourning.<br /> + Crocus—Cheerfulness.<br /> + Cypress and Marigold—Despair.</p> + + <p class="i6">Daffodil—Chivalry.<br /> + Dahlia—Forever thine.<br /> + Daisy (Garden)—I partake your sentiment.<br /> + Daisy (Wild)—I will think of it.<br /> + Dandelion—Coquetry.<br /> + Dead Leaves—Sadness.<br /> + Dock—Patience.<br /> + Dodder—Meanness.<br /> + Dogwood—Am I indifferent to you?</p> + + <p class="i6">Ebony—Hypocrisy.<br /> + Eglantine—I wound to heal.<br /> + Elder—Compassion.<br /> + Endive—Frugality.<br /> + Evening Primrose—Inconstancy.<br /> + Evergreen—Poverty.<br /> + Everlasting—Perpetual remembrance.</p> + + <p class="i6">Fennel—Strength.<br /> + Filbert—Reconciliation.<br /> + Fir-tree—Elevation.<br /> + Flux—I feel your kindness.<br /> + Forget-me-not—True love; remembrance.<br /> + Fox-glove—Insincerity.<br /> + Furze—Anger.<br /> + Fuchsia—Taste.</p> + + <p class="i6">Gentian—Intrinsic worth.<br /> + Geranium, Ivy—Your hand for the next dance.<br /> + Geranium, Nutmeg—I expect a meeting.<br /> + Geranium, Oak—Lady, deign to smile.<br /> + Geranium, Rose—Preference.<br /> + Geranium, Silver leaf—Recall.<br /> + Gilliflower—Lasting beauty.<br /> + Gladiolus—Ready; armed.<br /> + Golden Rod—Encouragement.<br /> + Gorse—Endearing affection.<br /> + Gass—Utility.</p> + + <p class="i6">Harebell—Grief.<br /> + Hawthorn—Hope.<br /> + Hazel—Recollection.<br /> + Hartsease—Think of me.<br /> + Heliotrope—Devotion.<br /> + Henbane—Blemish.<br /> + Holly—Foresight.<br /> + Hollyhock—Fruitfulness.<br /> + Hollyhock, White—Female ambition.<br /> + Honeysuckle—Bond of Love.<br /> + Honeysuckle, Coral—The color of my fate.<br /> + Hyacinth—Jealousy.<br /> + Hyacinth, Blue—Constancy.<br /> + Hyacinth, Purple—Sorrow.<br /> + Hydrangea—Heartlessness.</p> + + <p class="i6">Ice plant—Your looks freeze me.<br /> + Iris—Message.<br /> + Ivy—Friendship; matrimony.</p> + + <p class="i6">Jessamine, Cape—Transient joy; + ecstasy.<br /> + Jessamine, White—Amiability.<br /> + Jessamine, Yellow—Grace; elegance.<br /> + Jonquil—I desire a return of affection.<br /> + Juniper—Asylum; shelter.<br /> + Justitia—Perfection of loveliness.</p> + + <p class="i6">Kalmia (Mountain Laurel)—Treachery.<br /> + Kannedia—Mental beauty.</p> + + <p class="i6">Laburnum—Pensive beauty.<br /> + Lady's Slipper—Capricious beauty.<br /> + Larch—Boldness.<br /> + Larkspur—Fickleness.<br /> + Laurel—Glory.<br /> + Lavender—Distrust.<br /> + Lettuce—Cold-hearted.<br /> + Lilac—First emotion of love.<br /> + Lily—Purity; modesty.<br /> + Lily of the Valley—Return of happiness.<br /> + Lily, Day—Coquetry,<br /> + Lily, Water—Eloquence.<br /> + Lily, Yellow—Falsehood.<br /> + Locust—Affection beyond the grave.<br /> + Love in a Mist—You puzzle me.<br /> + Love Lies Bleeding—Hopeless, not heartless.<br /> + Lupine—Imagination.</p> + + <p class="i6">Mallow—Sweetness; mildness.<br /> + Maple—Reserve.<br /> + Marigold—Cruelty.<br /> + Marjoram—Blushes.<br /> + Marvel of Peru (Four O'clocks)—Timidity.<br /> + Mint—Virtue.<br /> + Mignonette—Your qualities surpass your charms.<br /> + Mistletoe—I surmount all difficulties.<br /> + Mock Orange (Syringa)—Counterfeit.<br /> + Morning Glory—Coquetry.<br /> + Maiden's Hair—Discretion.<br /> + Magnolia, Grandiflora—Peerless and proud.<br /> + Magnolia, Swamp—Perseverance.<br /> + Moss—Maternal love.<br /> + Motherwort—Secret love.<br /> + Mourning Bride—Unfortunate attachment.<br /> + Mulberry, Black—I will not survive you.<br /> + Mulberry, White—Wisdom.<br /> + Mushroom—Suspicion.<br /> + Musk-plant—Weakness.<br /> + Myrtle—Love faithful in absence.</p> + + <p class="i6">Narcissus—Egotism.<br /> + Nasturtium—Patriotism.<br /> + Nettle—Cruelty; slander.<br /> + Night Blooming Cereus—Transient beauty.<br /> + Nightshade—Bitter truth.</p> + + <p class="i6">Oak—Hospitality.<br /> + Oats—Music.<br /> + Oleander—Beware.<br /> + Olive-branch—Peace.<br /> + Orange-flower—Chastity.<br /> + Orchis—Beauty.<br /> + Osier—Frankness.<br /> + Osmunda—Dreams.</p> + + <p class="i6">Pansy—Think of me.<br /> + Parsley—Entertainment; feasting.<br /> + Passion-flower—Religious fervor; susceptibility.<br /> + Pea, Sweet—Departure.<br /> + Peach Blossom—This heart is thine.<br /> + Peony—Anger.<br /> + Pennyroyal—Flee away.<br /> + Periwinkle—Sweet remembrances.<br /> + Petunia—Less proud than they deem thee.<br /> + Phlox—Our souls are united.<br /> + Pimpernel—Change.<br /> + Pink—Pure affection.<br /> + Pink, Double Red—Pure, ardent love.<br /> + Pink, Indian—Aversion.<br /> + Pink, Variegated—Refusal.<br /> + Pink, White—You are fair.<br /> + Pomegranite—Fully.<br /> + Poppy—Consolation.<br /> + Primrose—Inconstancy.</p> + + <p class="i6">Rhododendron—Agitation.<br /> + Rose, Austrian—Thou art all that's lovely.<br /> + Rose, Bridal—Happy love.<br /> + Rose, Cabbage—Ambassador of love.<br /> + Rose, China—Grace.<br /> + Rose, Damask—Freshness.<br /> + Rose, Jacqueminot—Mellow love.<br /> + Rose, Maiden's Blush—If you <i>do</i> love me, you will + find me out.<br /> + Rose, Moss—Superior merit.<br /> + Rose, Moss Rosebud—Confession of love.<br /> + Rose, Sweet-briar—Sympathy.<br /> + Rose, Tea—Always lovely.<br /> + Rose, White—I am worthy of you.<br /> + Rose, York and Lancaster—War.<br /> + Rose, Wild—Simplicity.<br /> + Rue—Disdain.</p> + + <p class="i6">Saffron—Excess is dangerous.<br /> + Sardonia—Irony.<br /> + Sensitive Plant—Timidity.<br /> + Snap-Dragon—Presumption.<br /> + Snowball—Thoughts of Heaven.<br /> + Snowdrop—Consolation.<br /> + Sorrel—Wit ill (poorly) timed.<br /> + Spearmint—Warm feelings.<br /> + Star of Bethlehem—Reconciliation.<br /> + Strawberry—Perfect excellence.<br /> + Sumac—Splendor.<br /> + Sunflower, Dwarf—Your devout admirer.<br /> + Sunflower, Tall—Pride.<br /> + Sweet William—Finesse.<br /> + Syringa—Memory.</p> + + <p class="i6">Tansy—I declare against you.<br /> + Teazel—Misanthropy.<br /> + Thistle—Austerity.<br /> + Thorn Apple—Deceitful charms.<br /> + Touch-me-not—Impatience.<br /> + Trumpet-flower—Separation.<br /> + Tuberose—Dangerous pleasures.<br /> + Tulip—Declaration of love.<br /> + Tulip, Variegated—Beautiful eyes.<br /> + Tulip, Yellow—Hopeless love.</p> + + <p class="i6">Venus' Flytrap—Have I caught you at + last.<br /> + Venus' Looking-glass—Flattery.<br /> + Verbena—Sensibility.<br /> + Violet, Blue—Love.<br /> + Violet, White—Modesty.</p> + + <p class="i6">Wallflower—Fidelity.<br /> + Weeping Willow—Forsaken.<br /> + Woodbine—Fraternal love.</p> + + <p class="i6">Yew—Sorrow.</p> + + <p class="i6">Zennæ—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—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:</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—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.—Chicken, 3 hours; mutton, 3-1/2 hours; oyster, + 3-1/2 hours; vegetable, 4 hours.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</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—commerce or manufactures?</p> + + <p>Which is more desirable as the chief business of a + city—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>—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, <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>.—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.</p> + + <p>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.</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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—One quart currant juice, three + pounds of sugar, sufficient water to make a gallon.</p> + + <p><b>Egg Gruel.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Boston Brown Bread.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—- 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>—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>—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>—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>—- 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>—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>—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>—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.</p> + + <p><b>English Pancakes.</b>—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>—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>—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>—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>—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>—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>—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>—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—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.</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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—- 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>—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>—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>—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>—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.</p> + + <p><b>Ginger Drop Cake.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Seed Cake.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Snow Cream.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Lemon Jelly</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>How to Collar Pork.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Another Way.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—Boil pears in water till soft, + then add one pound of sugar to three pounds of fruit.</p> + + <p><b>Pickled Citron.</b>—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>—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>—One pound sugar to four pounds + fruit, with a few currants.</p> + + <p><b>Spiced Currants.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Baked Indian Pudding.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Excellent Family Plum Pudding.</b>—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>—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>—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.</p> + + <p><b>Gelatine Pudding.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.—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>—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>—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>—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>—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>—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>—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>—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>—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.—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Geese (a la mode).</b>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Apple Sauce.</b>—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.</p> + + <p><b>Apple Sauce for Goose or Roast Pork.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—These are simply pieces of bread + fried brown and crisp, to be used in soups.</p> + + <p><b>Game Soups.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p><span class="pagenum"><a name="page125" + id="page125"></a>[pg 125]</span> + + <p><b>Soup and Soups.</b>—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.—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.—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.—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.—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.</p> + + <p>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.</p> + + <p><b>Split Pea Soup.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Egg-Plant.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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.</p> + + <p><b>Potatoes Roasted under the Meat.</b>—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>—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>—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>—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>—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>—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>—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>—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>—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>—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 </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> </td> + + <td>6<sup>2</sup></td> + + <td>2</td> + + <td>8</td> + </tr> + + <tr align="left"> + <td> </td> + + <td>3</td> + + <td>5<sup>2</sup></td> + + <td>4<sup>1</sup></td> + </tr> + + <tr align="left"> + <td> </td> + + <td>2</td> + + <td>8</td> + + <td>4</td> + </tr> + + <tr align="left"> + <td> </td> + + <td>9</td> + + <td>6</td> + + <td>2</td> + </tr> + + <tr align="left"> + <td> </td> + + <td>7<sup>2</sup></td> + + <td>1</td> + + <td>8<sup>2</sup></td> + </tr> + + <tr align="left"> + <td> </td> + + <td>8</td> + + <td>3<sup>2</sup></td> + + <td>5</td> + </tr> + + <tr align="left"> + <td> </td> + + <td>5</td> + + <td>2</td> + + <td>7</td> + </tr> + + <tr align="left"> + <td> </td> + + <td>1<sup>1</sup></td> + + <td>3</td> + + <td>2<sup>1</sup></td> + </tr> + + <tr align="left"> + <td> </td> + + <td>5</td> + + <td>8</td> + + <td>8</td> + </tr> + + <tr align="left"> + <td colspan="4">_________________</td> + </tr> + + <tr align="left"> + <td>5 </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> </td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td> </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> </td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td> </td> + + <td>$</td> + + <td>2</td> + + <td>.</td> + + <td>5</td> + + <td>0</td> + </tr> + </table> + + <p>Or, if the pounds are equal parts of one hundred and the + price is not, then the same result may be obtained by dividing + the price by the equivalent of the quantity as seen in the + table; thus, in the above case, if the price were 10c and the + number of pounds 25, it would be worked just the same.</p> + + <p><i>Example</i>. Find the cost of 50 yards of gingham at 14c + a yard.</p> + + <table class="i6" + summary="cost of gingham"> + <tr> + <td>2</td> + + <td>)</td> + + <td>1</td> + + <td>4</td> + + <td>0</td> + + <td>0</td> + </tr> + + <tr> + <td> </td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td> </td> + + <td>$</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 + $1.12-1/2 per bushel.</p> + + <table class="i6" + summary="cost of potatoes"> + <tr> + <td>8</td> + + <td>)</td> + + <td>2</td> + + <td>0</td> + + <td>0</td> + + <td>0</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td>2</td> + + <td>5</td> + + <td>0</td> + </tr> + + <tr> + <td> </td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td>$</td> + + <td>2</td> + + <td>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 $4.33-1/3 + apiece.</p> + + <table class="i6" + summary="cost of hats"> + <tr> + <td>3</td> + + <td>)</td> + + <td>6</td> + + <td>0</td> + + <td>0</td> + + <td> </td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td>4</td> + + <td> </td> + + <td> </td> + + <td> </td> + </tr> + + <tr> + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td> </td> + + <td>2</td> + + <td>4</td> + + <td>.</td> + + <td>0</td> + + <td>0</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td>2</td> + + <td>.</td> + + <td>0</td> + + <td>0</td> + </tr> + + <tr> + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td>$</td> + + <td>2</td> + + <td>6</td> + + <td> </td> + + <td> </td> + + <td> </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> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>8</td> + + <td>c</td> + + <td> </td> + + <td> </td> + + <td> </td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>5</td> + + <td>-</td> + + <td>1</td> + + <td>/</td> + + <td>3</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </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> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>=</td> + + <td>9</td> + + <td>0</td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + </tr> + + <tr> + <td>1</td> + + <td>8</td> + + <td>x</td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>/</td> + + <td>3</td> + + <td>=</td> + + <td> </td> + + <td>6</td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>9</td> + + <td>6</td> + + <td>c</td> + + <td> </td> + + <td> </td> + + <td> </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> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>8</td> + + <td>-</td> + + <td>3</td> + + <td>/</td> + + <td>4</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>2</td> + + <td>-</td> + + <td>2</td> + + <td>/</td> + + <td>3</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>8</td> + + <td>x</td> + + <td> </td> + + <td>1</td> + + <td>2</td> + + <td>=</td> + + <td> </td> + + <td>2</td> + + <td>1</td> + + <td>6</td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>2</td> + + <td>x</td> + + <td>3</td> + + <td>/</td> + + <td>4</td> + + <td>=</td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>9</td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>8</td> + + <td>x</td> + + <td>2</td> + + <td>/</td> + + <td>3</td> + + <td>=</td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>2</td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </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> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>1</td> + + <td>/</td> + + <td>2</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + + <td>_</td> + </tr> + + <tr> + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </td> + + <td> </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>—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.—The greatest force will + not effect a penetration exceeding 15 feet.</p> + + <p>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.</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.—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.—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.—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.—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.—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.—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.—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.—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.—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.—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.—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.</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.—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.—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.—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.—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.—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.—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.—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.—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.—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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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 + <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—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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</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.—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.—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.—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.—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.—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.—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.—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.—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:—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.</p> + + <p>Own Your Own Homes.—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.—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.—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.—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.—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.—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.—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.—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.—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.—Ordinary aniline violet + soluble in water, with a little alcohol and glycerine, makes an + excellent ink.</p> + + <p>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.</p> + + <p>How to Make a Starch Enamel for Stiffening Collars, Cuffs, + etc.—Use a little gum arabic thoroughly dissolved in the + starch.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p><span class="pagenum"><a name="page138" + id="page138"></a>[pg 138]</span> + + <p>What "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.</p> + + <p>What is Used to Measure Cold below 35 Degrees + Fahrenheit?—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?—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?—Soft + water freezes the quickest and keeps the best.</p> + + <p>Does Water in Freezing Purify Itself?—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.—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?—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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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).</p><span class="pagenum"><a name="page139" + id="page139"></a>[pg 139]</span> + + <p>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.</p> + + <p>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.</p> + + <p>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: <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.—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.—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, Cæsalpinus, 1593. 5. The pulmonic and + systemic circulations, Harvey, 1628. 6. The capillaries, + Malpighi, 1661.</p> + + <p>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.</p> + + <p>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: (<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—lead 3 to 7 parts, antimony 1 part.</p> + + <p>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.</p> + + <p>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.</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?—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.—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.</p> + + <p>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 + <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:—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.—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.</p> + + <p>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 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—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.—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.</p> + + <p>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 <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.—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.—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.—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.</p> + + <p>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.</p> + + <p>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, + <span class="pagenum"><a name="page143" + id="page143"></a>[pg 143]</span> 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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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; <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.—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.—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.—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.—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.—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.—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.—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.—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.—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.—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.—Dip the article in nitric acid; this + will remove the silver.</p> + + <p>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.</p> + + <p>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 <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.—"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.—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.—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.</p> + + <p>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.</p> + + <p>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 + <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:—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.—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.—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.—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.</p> + + <p>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.</p> + + <p>What Diamond Dyes and Paints Are Made of.—Solutions of + the aniline colors.</p> + + <p>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.</p> + + <p>How Many Thousand Feet of Natural Gas are Equal in + Heat-Creating Power to One Ton Anthracite Coal.—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.—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.—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.—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.</p> + + <p>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.</p> + + <p>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.</p> + + <p>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 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.—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:</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.—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.</p> + + <p>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.</p> + + <p>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 + <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.—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> </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> </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> </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> </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> </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> </td> + + <td align="left">Letters</td> + + <td align="right">838,880</td> + + <td align="right">3,566,480</td> + </tr> + </table> + + <p>Apocrypha—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 £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 <ins class="correction" + title="Transcriber's Note: The original text reads 'bottons'."> + buttons</ins> and buckles, £890; balance + springs of watches, £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—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."</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>.—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>.—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>.—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.</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. 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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. 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