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diff --git a/old/69487-0.txt b/old/69487-0.txt deleted file mode 100644 index 4264115..0000000 --- a/old/69487-0.txt +++ /dev/null @@ -1,23332 +0,0 @@ -The Project Gutenberg eBook of The complete servant, by Samuel Adams - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: The complete servant - Being a practical guide to the peculiar duties and business of - all descriptions of servants, from the housekeeper to the servant - of all-work, and from the land steward to the foot-boy. With - useful receipts and tables - -Authors: Samuel Adams - Sarah Adams - -Release Date: December 6, 2022 [eBook #69487] - -Language: English - -Produced by: MWS, Quentin Campbell and the Online Distributed - Proofreading Team at https://www.pgdp.net (This file was - produced from images generously made available by The - Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK THE COMPLETE SERVANT *** - - - Transcriber’s Note - -In what follows, italic text is denoted by _underscores_ while bold -text is denoted by =equal signs=. Small capitals in the original text -have been transcribed as ALL CAPITALS. Superscripted characters are -prefixed by the '^' symbol. - - ———— - -The word “receipt” appears frequently in this book and is an archaic -form of the word “recipe”. - - ———— - -See the end of this document for details of corrections and other -changes. - - —————————————————— Start of Book —————————————————— - - - - - THE - COMPLETE SERVANT; - - BEING A - - PRACTICAL GUIDE - - TO THE - - PECULIAR DUTIES AND BUSINESS - - OF ALL DESCRIPTIONS OF - - Servants, - - FROM THE HOUSEKEEPER TO THE SERVANT OF ALL-WORK, - AND FROM THE LAND STEWARD - TO THE FOOT-BOY; - - WITH - - USEFUL RECEIPTS AND TABLES, - - - BY SAMUEL AND SARAH ADAMS, - - _Fifty years Servants in different Families_. - - - LONDON: - PUBLISHED BY KNIGHT AND LACEY, - PUBLISHERS OF BOOKS CONNECTED WITH THE USEFUL ARTS, - - At the James Watt, in Paternoster-Row. - - - MDCCCXXV. - _Price Seven Shillings and Sixpence._ - - - - - D. SIDNEY & CO. Printers, - Northumberland-street, Strand. - - - - - PREFACE. - - ———— - -As no relations in society are so numerous and universal as those of -Masters and Servants—as those of Household Duties and the performers of -them—so it is proportionally important that they should be well defined -and understood. It is a species of knowledge as important to the head -of a family as necessary to the servant; and, if thoroughly studied, -would relieve life of half its anxieties and vexations. - -Yet, till the present book, no special attempt to define these -relations, and illustrate these duties has ever been made. We have had -Sermons on the moral obligations of masters and servants, and many -books of religious advice, addressed to the latter, all good in their -way; but we have had no work, which, like the present, addresses itself -to the actual personal practice of their duties; which defines them as -they actually belong to the various classes; and instructs servants in -the way and mode of performing them with skill, advantage, and success. - -The want of such a manual of duty and practice having often been -noticed in servants’ halls, in families in which the authors of this -book have resided, it occurred to them, many years since, to make -notes, with a view to a work like the present. They hoped long ago -to have been able to submit them to the public; but the constant -avocations of servitude rendering it impossible to digest their -materials, the task has been deferred till they have been enabled to -retire on a moderate competency; the publication may therefore be -regarded as the legacy of their old age to servants of the present and -future generations, and as the last duty which in this world they are -likely to perform. - -The author, educated in a foundation school, entered service as a -footboy, in 1770, and during fifty years he served successively as -groom, footman, valet, butler, and house-steward. His Wife began the -world as maid of all work, then served as house-maid, laundry-maid, -under-cook, housekeeper and lady’s maid, and, finally, for above twenty -years, as housekeeper in a very large establishment. Their experience -is, therefore, such as has fallen to the lot of few, and they have -freely and fully displayed it in the following pages. - -They profess no skill in authorship, their sole object having been -to set down every thing likely to be useful, in language that may be -understood by all. - -At the same time, important and necessary as the book will be to all -SERVANTS who desire to perform their duty with ability, and to rise -in their career to higher and more profitable situations, yet it -will prove equally useful in the parlour, by assisting MASTERS and -MISTRESSES of families in arranging their establishments, advising -them of their own duties, and enabling them to estimate the merits of -valuable servants. It may, indeed, be a question, whether the volume -will not be as desirable to those who are served as to those who serve. - -Conviction of its probable use to all classes, led A LADY OF HIGH RANK, -in whose family Mrs. Adams resided, to honour her with advice and -assistance in some articles, particularly in that of Governess, and it -is to be regretted that a delicate reserve prevents the acknowledgement -being made by name. - -At the time the work was prepared there existed no general collection -of Receipts like that published two years since by Mr. MACKENZIE, -consequently, a variety of practical receipts, which the Authors -had taken much pains to assemble, were rendered less necessary. -Nevertheless, as many of these receipts were identified with the duties -of the several servants, they have retained the most important of them, -and it is believed that they will be considered as adding much to the -value of the work. - -Being desirous of rendering the volume as perfect as possible, -they will thankfully receive, and incorporate in new editions, any -suggestions with which intelligent servants may favour them, if -addressed to them at their publishers. - - EDGEWARE ROAD, - _June, 1825_. - - - - - DEDICATION; - - _Respectfully addressed to the Heads of Families_ - - OF THE - - UNITED KINGDOM. - - ———— - -We feel persuaded that the following work, professedly written for the -use and instruction of Domestic Servants, may, with great propriety, -be dedicated to the Illustrious Heads of Families in the United -Kingdom;—to you, who are the immediate _Patrons_ of that numerous Class -of the Community. We are aware too, that, by endeavouring to instruct -and improve those around you in the moral and practical Duties of their -respective Stations, we best evince our attention to your particular -Interests, and indirectly promote your Domestic Comforts:—and we feel -further assured, that the same precepts that are calculated to teach -servants the duties of their several occupations, will serve to remind -their masters and mistresses of what they have to expect from them. -Under these impressions we presume, with the greatest deference and -respect, to claim your patronage and protection. - -And, though Domestic Servants are the principal Agents by means of -whom the greater part of all Household Concerns are transacted, yet, -there are many important branches of family arrangement, the direction -and controul of which, either directly or indirectly, fall within the -sphere of the Heads of Families, some of which are exclusively their -own Concerns, and others necessarily and unavoidably connected with -the business of Servants, but respecting which no instruction can be -given to _them_. On these points, therefore, we shall, in this place, -take the liberty, respectfully, to offer a few observations previous to -entering on a subject of so comprehensive and complicated a nature as -that of _A General Directory for Servants_. - -DR. JOHNSON held as a _maxim_, that “_Every man’s first care -is necessarily Domestic_.” Independent, therefore, of public -Engagements,—of Politics, the Arts, Sciences, and Literature;—of -attention to Horses, Hounds, &c. it is considered that the first care, -and the peculiar province of the Master of a Family, is his _Revenue_; -and that attention to his Land-Stewards, Agents, and Tenants, and to -his _Expenditure_, are the principal objects that most immediately -solicit his regard; and when a gentleman has satisfied himself that -his real or _net_ Income exceeds his Expenditure, then, and _not till -then_, may he consider himself as an Independent Man—for, “it is not -abundance that maketh rich, but Economy;” and Lord Chesterfield has -truly remarked, that “great Fortunes frequently seduce their possessors -to ruinous profusion.” The great _Bacon_ has also observed, “that he -would live _even_ with the world should calculate his Expenses at -_half_ his Income, and he who would grow Rich; at _one-third_.” A few -Minutes in every Day, spent in keeping a regular Account of all Monies -_received_ and _spent_, _Dr._ and _Cr._ will afford any gentleman the -satisfaction of knowing the true state of his affairs,—will operate -actively against excess of Expenditure,—will imperceptibly teach him -the art of _practical Economy_, and will enable him to appropriate due -portions of his Income to the support of his different Establishments. - -With a view to this latter point, the following _Rule_, though given -in round numbers, may be considered as affording Gentlemen a brief, -but tolerably correct, idea of the most eligible and practical mode of -appropriating a large Income.— - - Viz. 33 per Cent. or One-third, for Household Expenses, including - Provisions and all other Articles of Household Consumption. - - 25 per Cent. or One-fourth, for Servants and Equipage including - Horses, Carriages, and Liveries. - - 25 per Cent. or One-fourth, for Clothes, Education of Children, - Medical Assistance, Pocket, Private, and Extra Expenses; including - Entertainments, &c. - - 12½ per Cent. or One-eighth, for Rent, Taxes, and Repairs of - House and Furniture. - - 4½ per Cent. as a Reserve for Contingencies. - -Hence may be deduced the following general Table of Expenses according -to Income, viz.— - - +--------+----------+----------+----------+-----------+--------+ - |Net Ann.|Househ^d. |Servants &|Clothes & | Rent and | | - |Income. |Expenses. |Equipage. | Extras. | Repairs. |Reserve.| - +--------+----------+----------+----------+-----------+--------+ - | |33 pr. Ct.|25 pr. Ct.|25 pr. Ct.|12½ pr. Ct.| 4½ per | - | |or 1-3rd. |or 1-4th. |or 1-4th. |or 1-8th. | Cent. | - +--------+----------+----------+----------+-----------+--------+ - | £. | £. | £. | £. | £. | £. | - | 1000 | 333 | 250 | 250 | 125 | 42 | - | 2000 | 666 | 500 | 500 | 250 | 84 | - | 3000 | 1000 | 750 | 750 | 375 | 126 | - | 4000 | 1333 | 1000 | 1000 | 500 | 168 | - | 5000 | 1666 | 1250 | 1250 | 625 | 210 | - | 6000 | 2000 | 1500 | 1500 | 750 | 252 | - | 7500 | 2500 | 1875 | 1875 | 937 | 315 | - | 10,000 | 3333 | 2500 | 2500 | 1250 | 420 | - +--------+----------+----------+----------+-----------+--------+ - -Thus may any Gentleman, with very little trouble, apportion his -Income:—and as no two Gentlemen live _exactly_ alike, this Table -will shew, by inspection only, what branch of Expense may best be -curtailed, so as to afford an addition to any other branch, and still -keep his whole Expenses short of his actual Revenue. It will also -point out, to those who are economically disposed, in what departments -_saving_ may best be effected, as an addition to the fund of reserve, -for the augmentation of the fortunes of Children, or for unforeseen -Contingencies. - -Smaller Incomes must be appropriated in a different manner; and -according to the number of Children in the family: thus the Expense -of a family with Children will be from 1-4th to 1-3rd for each of the -Principals, and about 1-10th or 1-12th for each Child. - -As Hints to the _Formation_ of a Household, or the _Reformation_ of -an Establishment, we insert the following list of the number and -description of Servants that are usually employed, according to Income; -viz.— - -Income per Annum. - - £100 or guineas. _A Widow_ or other _unmarried Lady_, may keep a - _Young Maid Servant_, at a low salary; say from - 5 to 10 Guineas a year. - - £150 to £180. _A Gentleman and Lady without Children_, may afford - to keep a better _Servant-Maid_, at about 10 or 12 - Guineas. - - About £200. _Ditto. A professed Servant-Maid of All-Work_, at - from 12 to 14 Guineas. - - £300. _Ditto, with one, two, or three Children._ Two - Maid-Servants. - - £400. _Ditto, Ditto._ Three female Servants, or two and - a Boy; viz.—A Cook, House-Maid, and Nursery-Maid, or - else, instead of the latter, a Boy,—with a Gardener - occasionally. - - £500. _Ditto, Ditto._ Three females and a Boy; viz.—A Cook, - House-Maid, and Nursery-Maid, with a Boy as Groom, and - to assist in the House and Garden. A Gardener - occasionally. - - £500 to £600. _A Gentleman and Lady with Children._ Three Females and - one Man; viz.—A Cook, House-Maid, and a Nursery-Maid, - or other Female-Servant; with a Livery-Servant, as Groom - and Footman. A Gardener occasionally. - - £600 to £750. _Ditto, Ditto._ Three Females and two Men; viz.—A Cook, - House-Maid, and another Female servant; a Footman, and - a Groom, who may assist in the Garden, and a Gardener - occasionally. - - £1000 to £1500. _Ditto, Ditto._ Four Females and three Men; - viz.—A Cook, two House-Maids, a Nursery-Maid, - or other Female Servant; a Coachman, Footman, - and a Man to assist in the Stable and Garden. - - £1500 to £2000. _Ditto, Ditto._ Six Female and five Men-Servants; - viz.—A Cook, Housekeeper, two House-Maids, - Kitchen-Maid, and Nursery-Maid, or other Female - Servant; with a Coachman, Groom, Footman, Gardener, - and an assistant in the Garden and Stable. - - £2000 to £3000. _Ditto, Ditto._ Eight Female and eight Men-Servants; - viz.—A Cook, Lady’s-Maid, two House-Maids, Nurse, - Nursery-Maid, Kitchen-Maid, and Laundry-Maid; with - a Butler, Valet, Coachman, two Grooms, a Footman, and - two Gardeners. - - £3000 to £4000. _Ditto, Ditto._ Nine Female and eleven Male - Servants; viz.—A Housekeeper, Cook, Lady’s-Maid, - Nurse, two House-Maids, a Laundry-Maid, Kitchen-Maid, - and a Nursery-Maid; with a Butler, Coachman, two - Grooms, Valet, two Footmen two Gardeners, and a - Labourer. - - £4000 to £5000. _Ditto, Ditto._ Eleven Female and thirteen Male - Servants; viz.—A Housekeeper, Cook, Lady’s-Maid, - Nurse, two House-Maids, Laundry-Maid, Still-Room - Maid, Nursery-Maid, Kitchen-Maid, and Scullion, - with Butler, Valet, House-Steward, Coachman, two - Grooms, one Assistant Ditto, two Footmen, three - Gardeners, and a Labourer. - -We have been favoured with the following as the present Household -Establishment of a respectable Country Gentleman, with a young family, -whose Net Income is from 16,000l. to 18,000l. a Year, and whose -expenses do not exceed 7000l.; viz.— - - _Guineas._ - House-Keeper 24 - Female Teacher 30 - Lady’s-Maid 20 - Head Nurse 20 - Second Ditto 10 - Nursery-Maid 7 - Upper House-Maid 15 - Under House-Maid 14 - Kitchen-Maid 14 - Upper Laundry-Maid 14 - Under Ditto 10 - Dairy-Maid 8 - Second Ditto 7 - Still-Room Maid 9 - Scullion 9 - A French Man-Cook 80 - Butler 50 - Coachman 28 - Footman 24 - Under Ditto 20 - Groom.—His Liveries and a Gratuity. - Lady’s Groom 12 - Nursery-Room Boy, Clothes and a gratuity. - Head Game-Keeper 70 Guineas a year, and - 13s. per Week for Board-Wages;—a - Cottage and Firing. - Under Ditto, one Guinea per Week. - Gardener 40 Guineas a year, and 13s. per - Week for Board-Wages;—a House and - Firing. - Assistant Ditto, 12s. per Week. - -The Board Wages of Servants in general, when the family is absent, is -10s. per Week, for the females, and 12s. per Week for males.—Perhaps -all the servants on a large establishment may be reckoned at an average -of 10s. per head, per Week, expense, for Board. The Men are allowed a -Pot of Ale per day, and the Women a Pint, besides table-beer. - -Besides the ordinary Establishment of Servants, Noblemen and Gentlemen -of superior fortune employ Land-Stewards, Bailiffs, Wood-Wards, -Game-Keepers, Park-Keepers, Hunts-Men, Whippers-in, Racing-Grooms, -Jockies, and others of inferior capacities: also Men-Cooks, Groom -of the Chambers, Page, Lady’s-Coachman, Postillion and Footman, -Seamstress, Second Lady’s-Maid, Chamber-Maids, Boy for the Steward’s -Room, another for the Hall, and various other Servants. - -Having premised thus much as to income, and its proportionate -appropriation, we next proceed to offer a few hints on such parts of -interior management, as in most families are considered as belonging to -the lady, or mistress of the house. - -The first is, naturally, the attention due to her husband and -children—to make home, “_sweet home_,” the pleasing refuge of a -husband, fatigued, perhaps, by his intercourse with a jarring world,—to -be his enlightened companion, and the chosen friend of his bosom. - - “Oh, speak the joy, ye, whom the tender tear - Surprizes often, when ye look around, - And nothing strikes your eyes but sights of bliss.” - -The attention of an amiable woman, will next be directed to the care of -her offspring,—to raise them up in the ways of virtue and usefulness,— - - “——To rear the tender thought, - To teach the young idea how to shoot,— - To pour the fresh instruction o’er the mind,— - To breathe the enlivening spirit,—and to fix - The gen’rous purpose in the glowing breast;” - -“these, these are woman’s duties, and delightful ones they are! Happy -the man who can call her his wife; blessed are the children who call -her mother!” For the foregoing sentiments we are indebted to an amiable -and celebrated authoress of the present day, and to the no less -celebrated and amiable _Thomson_; and we feel impelled to quote the -concluding sentence of the above-mentioned lady, on this interesting -subject. - -“When we thus observe the mistress of a family exercising her activity -and best abilities in appropriate cares and increasing excellence, are -we not ready to say she is the agent for good, of that benevolent being -who placed her on earth to fulfil such sacred obligations, and not to -waste the talents committed to her charge.” - -“Next to the care and attention due to your husband and children,” -says another female writer, “your servants claim, as your nearest -dependents; and to promote their good, both spiritual and temporal, -is your indispensable duty.—Let them join your family devotions, and -endeavour to make them spend their Sabbath properly.” She further adds, -“It was the remark of an old domestic, that the worst mistresses a -servant can live with are young married women—They are unreasonable,” -said she, “in their commands; they expect too much; nor do they rightly -know when to commend, or when to blame.” - -In your manner to your servants, be firm, without being severe, and -kind, without being familiar. Never converse familiarly with them, -unless on business, or on some point connected with their improvement; -but with this reserve, and distance of manner, be particularly careful -to maintain kindness, gentleness, and respect for their feelings. -Their patience is often unnecessarily exercised, and their tempers -wantonly irritated. “I have been sometimes shocked,” says the same -amiable writer, “with the want of politeness, by which masters and -mistresses provoke impertinence from their servants.”—A lady, who -filled every station of life with honour, both to her head and heart, -attending the death-bed of an old domestic, who had been thirty years -in her service—“How do you find yourself, to-day, Mary?” said the -mistress, taking hold of her withered hand. “Is that you, my _darling -mistress_!” and a beam of joy overspread the old woman’s face; “O, -yes,” she added, looking up, “it is you, my kind, my _mannerly_ -mistress!” The poor old creature said no more; but she had, by that -last simple sentence, expressed volumes of panegyric on her amiable -mistress. Human nature is the same in all stations; and if you strive -to convince your servants that you have a generous and compassionate -regard for their comfort, they will, in return, evince their gratitude. -If to protect and encourage virtue be the best preventive from vice, -then will your deserving female servants be liberally encouraged. - -Let your commands to your servants be consistent and reasonable; and -then mildly, but firmly, insist on obedience to them.—“My servants -never remember what I tell them to do,” is a complaint but too common, -but that might, in some degree, be obviated. Let them see that you -will not pass over any neglect of orders; and when they find that this -decisive measure is accompanied with kindness and consideration, and -that you are not to be disobeyed with impunity, they will soon learn -to remember what you command them to do. A little effort very easily -overcomes a bad memory. - -It is very disheartening to a poor servant to be continually found -fault with. Praise and reward them when you can;—human nature will not -bear constant chiding. - -Never keep servants, however excellent they may be in their stations, -whom you know to be guilty of immorality. - -When servants are ill, their mistress will, doubtless, recollect that -she is their _patroness_ as well as their employer, and will not only -remit their labour, but render them all the assistance of proper -medicine, food, and comfort, in their power.—_Tender assiduity is half -a cure_; it is a balsam to the mind, which has a powerful effect on the -body—soothes the severest pains, and strengthens beyond the richest -cordial. The poor _dependent_ creatures may have no where to go to—no -one else to turn to; and their pale and impaired looks will always have -a claim on your sympathy. - -As we shall have occasion to make further remarks on the management of -servants, when treating of the business of the _Housekeeper_, we beg -leave, in order to avoid repetition, to refer to that subject, under -the head—HOUSEKEEPER. - -“Economy,” says Mr. Cobbett, “is management.”—The fact is, that -_management and regularity, is Economy verified by practice_; and all -persons ought to regulate their conduct by circumstances. A moderate -income, appropriated to the expenses of housekeeping with prudence -and economy, without _parsimony_, but banishing _superfluities_ and -_preventing waste_, may be made sufficient to furnish every comfort in -life; and, strange as it may appear to those in affluence, an income -of from 150l. to 200l. a year, will be enough to maintain a man and -wife, with two or three children, and a servant girl; _nor “beyond that -amount, need they spend one shilling per week_, whatsoever may be their -income.” - -It is an excellent plan to have a set of rules for regulating the -ordinary expenses of a family, (such as are given in the Appendix to -the PRACTICAL ECONOMY,) in order to check any innovation or excess, -which otherwise might, unawares, have occurred to derange the proposed -distribution of the annual income. - -The mistress of a family will always recollect that, _in all cases_, -the welfare and good character of her household depends on her own -active superintendance. - -Though habits of domestic management are now generally precluded in -the education of young ladies of the superior class, yet, happily, -attention to family concerns is not unfrequently found in those of -less exalted rank, whose minds, amidst the blandishments of modern -accomplishments, have been taught to relish, as in days of yore, -the more rational, solid, and lasting pleasures, of a social and -comfortable home. And were young ladies early instructed in the -delights of domestic occupation, before they enter the delusive scenes, -presented by modern modes of dissipation, we should probably find -the number of votaries to private happiness greatly increased, and -a life of domestic employment would become the source of numberless -gratifications. In short, were they on all occasions, when at home, -under the immediate eye of their mother, to be taught the science of -practical economy—the business of examining and keeping accounts,—and -a few other of the leading points in the management of a family, they -would imperceptibly become competent, and the happiest results, as to -their future conduct in life, might be most pleasingly anticipated. -Many families have owed much of their advancement in life to the -propriety of female management. - -One of the principal objects of the mistress of the house is, the -economy or management of the _table_, the general display of which -will evince her judgment and taste; and this will be shown, not so -much by the profusion with which the table is covered, as by its _neat -and pleasing appearance_, according to the present fashion, so far as -regards elegance, combined with frugality,—the circumstances of fortune -and condition being also considered.—People in business should not -imitate the pomp and splendour of high rank, nor should those of the -higher circles descend to such frugal arrangements as in them would -appear to be parsimonious. - -The prudent manager will consider the _number_ of her guests, and -consult their appetites, rather than feast their _eyes_; thus will she -be enabled to entertain them _much oftener_, and _much better_, at the -same expense. - -It is well understood that the mistress of a family should have, at -least, a competent knowledge in the art of carving, not only as it -enables her to do _the honours of the table_ with propriety, but with -a view to frugality also; and if the young ladies of a family were -to practise, under the direction of their mother, when there is no -company, they would, in time, become quite _au fait_ to this graceful -and elegant accomplishment; as much practice is required to make a -good carver, even when the theory has been previously acquired. (_See -Instructions for Carving_, under the head HOUSEKEEPER.) - -An esteemed writer of the present day, has introduced to public view, -a pleasing picture of a small and well-regulated family, of which the -following is a slight sketch:— - -“The mistress of the family is a good manager, without any -ostentatious display of it.—Elegantly nice, without being a slave to -dress or furniture—Easy and affable with her servants, but firm in -her commands,—every one appearing to be contented and happy.—The -household business going on regularly, like a good clock;—and every -thing being kept in its proper place. No scolding in the kitchen or -servants’-hall.—The table plentifully covered, but not with incitements -to luxury; the food plain and in season, and sent up well dressed;—with -a few well chosen luxuries introduced, when company is asked.” - -Ladies, whose minds are framed for the practical enjoyment of domestic -comforts, will admire and copy this beautiful picture! - - - - - ADVICE - - TO SERVANTS IN GENERAL. - - ———— - -The supreme Lord of the universe has, in his wisdom, rendered -the various conditions of mankind necessary to our individual -happiness:—some are rich, others poor—some are masters, and others -servants.—Subordination, indeed, attaches to your rank in life, but -not _disgrace_. All men are servants in different degrees. The nobles -and ministers of state are subservient to the king, and the king -himself is the servant of the nation, and is wisely submissive to its -laws. It manifests a divine superintendance, that civil society should -thus be composed of _subordinate_ and superior classes. By this wise -arrangement, all _may_ enjoy an equal share of real happiness, while -each possesses a due opportunity to communicate and to receive the -various benefits and kindnesses of human life. Every wise and good -person will therefore enquire, what are the _special_ duties of his -or her station; with a steady purpose, by the assistance of God, to -discharge them faithfully; and those are the most worthy characters who -best perform the various duties incumbent on them, _in that state of -life unto which it has pleased God to call them_. Perhaps, there is not -a more _useful_,—a more numerous,—nor a more indispensably necessary -description of persons in society, than those who are denominated -_Servants_; and so entirely dependent are mankind on each other, that -it may truly be said of _these_, in relation of the _social system_, -as Pope has said of the several parts of nature in relation to the -_universe_; that - - “—from this chain whatever link you strike, - Tenth or ten-thousandth, breaks the chain alike.” - -Young persons, on their first entering into service, should endeavour -to divest themselves of former habits, and devote themselves to the -controul of those whom they engage to serve. They will probably find -every thing different from what they have been accustomed to at home, -or in common life; and as their mode of living will be greatly altered, -if not wholly changed, so must be their minds and manners. They should -endeavour to discard every low habit and way of thinking, if such they -have; and as there will be set before them, by those of superior rank, -and cultivated understandings, the best modes of conduct and the most -approved behaviour, they will wisely take advantage of the opportunity -which Providence fortunately presents to them, to cultivate their -_minds_ and improve their _principles_: perhaps, the best proof they -can give of their wisdom, in this respect, is to resolve to conform -with alacrity to the duties required of them, so far as is consistent -with justice and moral government; to be respectful and faithful -to their superiors, obliging and good-natured to their equals, and -charitable to all; as the most grateful return they can make for the -emolument, superior comforts, and gratification they will enjoy. They -will eagerly embrace every opportunity of learning every thing that -may be useful to themselves, and of doing any thing that may be useful -to others. Young persons are too apt to fancy themselves wise, but -that, generally speaking, is impossible, for wisdom is the result of -experience and reflection; and youth must of course be almost as much -strangers to one as to the other.[1] But the instruction we are about -to give, is not intended merely for the _young_ and uninitiated;—but -will be found, we trust, of great advantage to those of _riper years_, -and of some experience; as we are never too old to learn, and can only -approach towards perfection by regular gradations, and, as it were, -step by step:—to those of greater experience our labours may serve as a -_Remembrancer_. - -The grand foundation of your good character must be _Industry_, -_fidelity_ to your employers, and an inviolable attachment to _truth_, -both in words and deeds. To utter a _falsehood_ to the prejudice of -others, argues malice and baseness—to _lie_ in excuse of one’s self, -guilt and cowardice;—in both cases it evinces a design to deceive, -with a view to benefit one’s self by the deceit;—besides, a liar is -always in fear of being detected, and if once found out, he sinks into -contempt, and is deservedly divested of all credit—all confidence—and -all society. - -But truth in speech must be accompanied by integrity and fidelity in -all your dealings; for it is impossible for a dishonest person to be -a good servant; therefore, let no temptation prevail on you to part -with these inestimable jewels; nor suffer yourself even to wish to -convert the property of another to your own use; more especially when -it is _confided_ to your charge; for breach of trust is a heinous -aggravation of dishonesty.[2] And, always remember, that “_Honesty is -the best policy_.” Moreover, it is not only incumbent on you to be -honest yourself, but you must scorn to connive at the dishonesty of -others. _He that winks at an injury he might prevent shares in it_; and -it is as scandalous to fear blame or reproach for doing your duty, as -it is to deserve reproof for the neglect of it; therefore, should there -be a confederacy among your fellow servants to abuse the confidence or -credulity of your employer, divulge it the very instant you perceive -it, for fear your very silence might give rise to a suspicion of your -participation in their guilt. - -On the contrary, avoid _Tale-bearing_, for that is a vice of a -pernicious nature, and generally turns out to the disadvantage of -those who practise it. Those who cannot help telling _all_ that they -hear, will be supposed to tell _more_ than they _know_, and will, -consequently, be discredited. - -Carefully avoid all reproachful, indecent, or even familiar terms -in speaking of your master, mistress, or superiors; and, on the -other hand, endeavour, at all times, to vindicate them from the open -aspersions or latent insinuations of others. There is nothing more -detestable than defamation.—Avoid it. - - “The man who filches from me my good name, - Robs me of that which not enriches him, - But makes me poor indeed!” SHAKSPEARE. - -To know—to be thoroughly master of your business in the department -you undertake, is indispensably necessary; and not only to know the -several branches of your duty, both by theory and practice, but to be -determined, from principle, to do it. In order to this, let your whole -conduct be actuated by _diligence_, and governed by _temperance_. -Banish _sloth_ and the love of ease; and, as poor Richard says, -“_up, and be doing_.”—Be ever active.—Let your whole mind be in your -business.—Think of what you have to do—of what must be done, and _do -it_,—even before it is wanted,—and do not wait till you are ordered to -do it. Never think any part of your business _too trifling_ to be _well -done_. Consider your business as a pleasurable amusement and you will -make it so—and,—“do not leave till to-morrow, that which may be done -to-day.” - -_Idleness_ is a great source of evil, and whilst we give way to its -enjoyment, we sacrifice both the duties and the best purposes of our -existence. - - “Delays are dangerous;—take a friend’s advice, - Begin,—be bold, and venture to be wise:— - He who defers his work from day to day, - Does on a river’s bank expecting stay, - Till the whole stream that stopt him shall be gone, - Which, as it runs, for ever will run on.” - -But, it is not enough merely to avoid sloth, for you must be guarded -against the allurements of pleasure—_Pleasure_, when it becomes a -business, but too frequently makes business a torment; and as it -is impossible to attend to your duty and follow your pleasures, -the inevitable consequence must be loss of place, disgrace, and -poverty.—Not that you are to debar yourself from innocent amusement, -_at proper times_, and with moderation; it is not, nor can it be -expected of you, who are to get your bread by the sweat of your brow, -that you are not to reap the harvest of your labours; neither the -laws of God nor man exact this of you; but unlawful and intemperate -pleasures are interdicted, as alike detrimental to your employers,—your -morals,—your character,—your health,—and your purse. - -_Intemperance_, or excess, is a pleasurable evil,—it smiles and -seduces—enchants and destroys. It assumes a variety of shapes, all -tending to flatter the appetite and inflame desires;—it presents to -each the allurement to which he is most prone, and to all a pleasing -poison that impairs the body, enervates the mind, and imperceptibly -destroys all the energies necessary to our happiness and advancement in -life. - -Above all things, then—Be temperate.—Avoid excess in eating and -drinking—“One expensive mouth, will wear out several pairs of -hands,”—and, “one shilling will appease the wants of nature as -effectually as a pound.” Nor is it because you may for a time be able -to indulge those vicious habits at the expense of others, that they are -the less exceptionable. - -The loss of health and the loss of character are the certain -consequences; and the debauch of the evening is followed by pains -and sickness in the morning, when that which was before poison, is -administered as the cure! Practice becomes habitual, and thus a whole -life is frequently wasted in debauchery; poverty itself only cutting -off the means, not the inclination; and the unhappy object himself, -destitute of health, character, and friends, is left to pine and sink -in misery and contempt. - -Intemperance in _dress_ is another evil that ought to be carefully -guarded against. In most men this argues both weakness and effeminacy; -but in _men-servants_ an affectation of this kind is unpardonable—and -in _females_ it opens a door to temptation and extravagance, which but -too frequently ends in ruin. - -The virtue of _Silence_ is highly commendable, and will contribute -greatly to your ease and prosperity. Those who talk much cannot always -talk well; and many much oftener incur censure than praise. The best -proof of wisdom is to talk little, but to hear much—Remember, “_A -silent tongue argues a wise head_.” Never talk of yourself,—but when -others speak of themselves, listen to them;—such attention will please -them, and probably profit yourself, as it is a chance but something -escapes them that may afford a clue to their whole character. If it -be thus dangerous to speak much of one’s self, it is much more so -to take _freedoms_ with others. A jest may tickle, but if it hurt -any one, resentment may follow, that in some way or other may be -injurious.—Always remember to _hold the secrets of the family sacred_, -as none, not even the least of _these_, may be divulged with impunity. - -Quarrels are much more easily avoided than made up; let it not, -therefore, be in the power of trifles to ruffle your temper. A -weathercock is the sport of every wind; and a choleric man is sometimes -exposed to the scorn, at others to the resentment, and always to the -abhorrence of all around him. For these reasons rather wink at all -small injuries than study to avenge them—“He that to destroy a single -bee that has offended him, should throw down the hive, instead of one -enemy will have made a thousand.” - -It is abundantly better to study the good will of all, than to excite -the resentment of any. Make a trial, therefore, of your _affability_, -and you will find your own happiness and the goodwill of all around -you, to be the certain result. - -We would further recommend to you to practise _frugality_; it is a -virtue which is intimately connected with, and leads to our best -prospects in life; and if it be expedient to any, it is more especially -so to such as you, who have, like the silk-worm, to spin your riches -out of your own bosoms. It gives you credit with others, confidence in -yourself, and enables you to look forward with satisfaction.—In short, -it renders even the independent man _doubly independent_. Nothing is -more true, than the old proverb, that, “_a penny saved is a penny -got_;”—nor is that saying less true, that “_if you have sense to save -your pence, your pounds will take care of themselves_.” If out of every -shilling you get you save something, you will soon find yourself in the -direct road to wealth.—Remember, that the most magnificent edifice is -raised from a single stone, and every accession thereto, however small, -helps to raise the superstructure. - -Whilst on the important subject of frugality, we cannot do better than -to recommend to your notice THE SAVINGS BANK. - -These most useful and excellent establishments are to be found in -every district, and offer, to provident and well-disposed servants, a -means of depositing small sums, in perfect safety, for the purpose of -accumulating with interest, to be resorted to in case of illness,—any -unforeseen occurrence,—or for the purpose of establishing themselves in -some way of business that may make them comfortable to the end of their -days. Indeed, the advantages of savings-banks are become so well known, -that almost every one can appreciate the result of _small savings_ and -prudent foresight. It is an axiom universally admitted, that he who -rests his expectations more on his own care and diligence, than on the -aid of others, will escape many wants and disappointments, and enjoy -many gratifications, which those who are not possessed of this happy -spirit of prudence and independence, can never hope to attain; and we -may add, that the sufferings of those in poverty and distress have been -but too frequently increased, by the recollection that they might have -been averted or decreased by proper attention. - -The encouragement which these depositories hold out to young persons -for the safe deposit of _trifling_ sums, (even so low as a shilling,) -is not unfrequently attended with the salutary effect of inducing a -perseverance in saving, and of stimulating to habits of industry and -frugality that lead to the happiest results. Those who adopt this plan, -soon begin to feel their independence; and this feeling once acquired, -the most pleasing consequences inevitably follow; for he who labours -for his daily bread, and has _learnt to live within his income_, has -learnt the _art of independence_; and he that is _above want_, though -_but a little_, looks upon every fellow subject for his equal: indeed, -so advantageous is an early habit in the art of _saving_, that no -patrimony can be equal to it, and it will generally be found, that he -who is sagacious enough to save a fortune, will enjoy it infinitely -better than he who inherits it by patrimony, or has one given to him. - -Every savings-bank has its appointed days and hours for transacting -business, at which times, a committee of trustees and managers attend -to pay and receive monies. Among other advantages which these banks -give, they admit of the deposits and interest being taken out at a very -short notice, at any time, by the depositers themselves, or by his -or her executors, administrators, or other lawful claimants. Printed -particulars of the specific terms and regulations, may be had _gratis_, -at the respective offices. - -The following is a sketch of the way in which _money is made by -saving_, according to the terms of many savings-banks, established in -and near the metropolis; and there are some (the Southwark, Limehouse, -and others,) that give interest at the rate of a halfpenny per calendar -month for every twelve shillings deposited, which is upwards of four -per cent. per annum. - - +--+------------------------------------+---------+--------+---------+ - |Y | | | | | - |e | | | | | - |a | | SAVINGS |INTEREST| TOTAL | - |r | | | | | - |s | | | | | - | | +---------+--------+---------+ - | 1| Suppose, that in the course of this| £ |s.|d.|£ |s.|d.| £ |s.|d.| - | |year, you deposit in the Savings | | | | | | | | | | - | |Bank, the sum of | 4| 0| 0| | | | | | | - | | | | | | | | | | | | - | |In the last day of next year, the | | | | | | | | | | - | |Savings Bank will add as interest | | | | | | | | | | - | |on that deposit, at least, | | | | | | | | | | - | |the sum of | | | | 0| 3| 0| | | | - | | | | | | | | | | | | - | |And suppose that in the same year, | | | | | | | | | | - | |you deposit the further sum of | 4| 0| 0| | | | | | | - | | | | | | | | | | | | - | 2|Your Stock at the end of the 2nd | | | | | | | | | | - | |year, will be, at least |.. |..|..|..|..|..| 8| 3| 0| - | | | | | | | | | | | | - | 3|On the course of the third year, | | | | | | | | | | - | |add | 4| 0| 0| 0| 6| 6| 12| 9| 6| - | 4| 4th year | 4| 0| 0| 0|10| 0| 16|19| 6| - | 5| 5th year | 4| 0| 0| 0|13| 6| 21|13| 0| - | 6| 6th year | 4| 0| 0| 1|17| 6| 26|10| 6| - | 7| 7th year | 4| 0| 0| 0| 1| 0| 31|11| 6| - | 8| 8th year | 4| 0| 0| 1| 5| 0| 36|16| 6| - | 9| 9th year | 4| 0| 0| 1| 9| 6| 42| 6| 0| - |10| 10th year | 4| 0| 0| 1|14| 0| 48| 0| 0| - |11| 11th year | 4| 0| 0| 1|18| 6| 53|18| 6| - |12| 12th year | 4| 0| 0| 2| 3| 0| 60| 1| 6| - |13| 13th year | 4| 0| 0| 2| 8| 0| 66| 9| 6| - |14| 14th year | 4| 0| 0| 2|13| 0| 73| 2| 6| - |15| 15th year | 4| 0| 0| 2|18| 6| 80| 1| 0| - |16| 16th year | 4| 0| 0| 3| 4| 0| 87| 5| 0| - |17| 17th year | 4| 0| 0| 3|10| 0| 94|15| 0| - |18| 18th year | 4| 0| 0| 3|16| 0|102|11| 0| - |19| 19th year | 4| 0| 0| 4| 2| 0|110|13| 0| - |20| 20th year | 4| 0| 0| 4| 8| 6|119| 1| 6| - | | |---|--|--|--|--|--| | | | - | | | | | | | | | | | | - | | Principal deposited £ | 80| 0| 0|39| 1| 6| | | | - | | Interest added £ | 39| 1| 6| | | | | | | - | | |---|--|--| | | | | | | - | |Total made by saving in 20 years £ |119| 1| 6| | | | | | | - +--+------------------------------------+---+--+--+--+--+--+---+--+--+ - -Again, let us admonish you, as at first, to _be Industrious_. “Teach -a man to be industrious and you will soon make him rich.” And, “money -got by Industry, is heaven’s gift.” Frugality and temperance, are -virtues to be practised chiefly on _your own account_, but _Industry_ -is an indispensable duty that you owe to your employers and to society. -“Without frugality few would be rich, and with it few would be poor.” -The man who promises himself success without endeavours, or despairs -at the sight of difficulties, is always disappointed; but, on the -contrary, he that is determined, and is indefatigable, succeeds even -beyond his expectation. Depend upon it, there is not a more certain -sign of a cowardly spirit than to have the edge of one’s activity -soon blunted by opposition: on the other hand, there is no disputing -the fortitude of him who boldly contends with obstacles, and pursues -his object till he has attained it. To men of such temper few things -are impossible. It was an ingenious device that a man made use of, by -way of sign:—A pair of compasses, with this motto, _By constancy and -labour_; one foot being _fixed_ and the other in _motion_.—Make this -_your motto_, and you will be very little in the power of chance or -fortune. - -What we have already said, may be considered as addressed chiefly to -_men_ servants; we have therefore to add a few admonitory precepts, -particularly appropriated to our _female_ readers. - -One of the most advantageous qualifications in all servants, and -particularly in females, is that of preserving a _good temper_, and -endeavouring, to the utmost of their abilities, to give satisfaction. -Possessed of a strong desire to please, you will seldom fail of doing -so. Persons of a good disposition will be charmed with your readiness, -and those of a bad one, will be disarmed of a great part of their -harshness; and though you may, in some instances, be deficient in -the due performance of your business, if it be apparent that your -fault proceeds not from disobedience, indolence, or obstinacy, great -allowance will be made, and you will rather be _instructed as to the -future_ than _blamed_ for the past. If you are fearful of offending -you will scarcely ever offend. In short, _humility_ is a commendable -virtue, and, combined with good temper, is the most valuable of female -qualifications, and will, infallibly, conduct its possessors with ease -and tranquillity through life. - -_Cleanliness_ is another qualification incumbent on every female -servant, and particularly in _Cooks_, and those employed in the -department of the kitchen. These should be very careful to keep -themselves,—every place,—and all the utensils used in cooking, -perfectly clean and neat. - -We have already remarked, that those who are fond of telling all that -they hear, are very naturally suspected of telling more than they hear. -The best rule is, to do your own duty conscientiously, and leave others -to take care of theirs: by this means you will preserve peace and -acquire the love of all your fellow servants, without offending your -employers; who, even though they may appear to give countenance to your -tale, will not in their hearts approve of your conduct. - -Take great care how you contract _new Acquaintances_, for to be easily -drawn into a familiarity with strangers must be attended with ill -consequences to yourselves, and those with whom you live. Never accept -the invitations of other servants, nor go to feast at the expense of -their masters and mistresses; as you must, in that case, be deemed -an interloper, at least;—besides, it lays you under an obligation to -return the treat, and induces you, after their example, to make free -with the property of your own employers, under a consciousness of -guilt, and a continual fear of detection. - -Give nothing away without the knowledge and approbation of your -employers, nor commit wilful waste, for that is a crime which seldom -goes unpunished. - -All duties are reciprocal. If you hope to obtain favour, endeavour to -deserve it. A steady perseverance in the duties of your station is the -only sure course infallibly to promote your progress to independence. - -In addition to the foregoing, we should deem ourselves guilty of the -sin of omission, were we not to insert the very excellent _moral -hints to female servants_, written by the Rev. H. G. Watkins, in -furtherance of the views of the LONDON SOCIETY, for the improvement and -encouragement of female servants. - -[_We have great pleasure in mentioning this society, the object of -which is, to promote the moral and religious improvement of female -servants._ - -The society bestows _annual rewards_, on those who are _duly -nominated_, to encourage them to view their employers as their friends, -to be correct and trust-worthy in their conduct, and to continue as -long as possible in the same service. - -To prevent, also, the hazard to good servants of resorting to -_common_ Register Offices, a Registry is instituted, to which—cooks, -house-maids, and nurses, wanting situations, who have lived two years -in one service—servants of all work who have lived one year in their -last place—and young women _above sixteen_, who have never been in -service—may apply, without any expense whatever. - -Plans of the institution, and rules of the registry, may be had gratis, -at the society’s house, No. 110, Hatton Garden, where attendance is -given on Mondays, Wednesdays, and Fridays only, from ten o’clock to -four.] - -Though much of this address is applicable to servants of both _sexes_, -yet, it is for the assistance of _domestic female servants_, that such -plain advice is here offered, as, it is hoped, may be found useful in -the direction of their conduct, and for the promotion of their comfort. -As many servants cannot enjoy the daily counsel of their _parents_, we -endeavor to supply their place, by entering into _more particulars_, in -the way of caution and advice, than we otherwise should have thought it -right to do. - -When young persons _first enter upon service_, they should be thankful -to God if they have obtained a situation where they may be _instructed_ -in those domestic duties which are to be the business of their lives. -They ought also to be very thankful, and very submissive, to those -who will take the trouble to teach them. Such cannot shew their -gratitude in a better way than by continuing, as long as possible, in -their _first_ service. Endeavour, during this season, to remember, by -thinking often upon, every direction you receive. This will prevent -the trouble and vexation of often repeating to you the same thing—a -circumstance which frequently makes even good mistresses fretful, and -occasions many changes of places and servants.—Habituate yourself, as -much as possible, to _every_ kind of domestic service; it will make -you to be more generally useful, and less likely to be long unengaged. -Here may be hinted, the great importance to your character, of lodging, -when out of place, with only _respectable_ persons. Avoid sauntering in -the street, especially in the evening, and ask your way, not from those -who are passing, but at a shop. - -Make it your daily study and concern in all things to _maintain -an unblemished character_. You may then always hope to find a new -situation, if you need one, through the medium of your last mistress, -or your own _friends_; for _very_ good employers, or _very_ good -servants, seldom need apply to _common_ Register Offices. It is a fact -well ascertained, that many females, totally unconscious of their -danger, have been hired from such offices, _as servants_, by keepers of -infamous houses, for no other actual purpose than that of seduction, or -prostitution! Many decent looking, but wicked _women_, are employed, -even in the streets, to find out, and strongly recommend, young girls -to places as servants. By this horrible deceit, many artless females -are unawares drawn into disgrace, disease, and hasty death! - -In your application at any time for a _new service_, express yourself -with frankness and sincerity on every point of enquiry—Avoid the error -of requiring too high wages—many good situations have been lost through -it. Do not undertake a service to which you are not competent. It is no -disgrace not to know every thing; but it is dishonest to say you can do -things which are beyond your capacity. - -It is really important to your good here and hereafter, to stipulate -for attending _public worship_ once at least on every _Sabbath-day_. A -_good_ mistress, who wishes to keep a good servant, will afford _other_ -and better opportunities for seeing your friends. _Sunday pleasures_, -in which there is generally a sad mixture of company, put a young woman -in the highway of danger—and of ruin! - -In _commencing_ a new service, determine to do your duty in it; and -avoid every thing that you found was displeasing in your former place. -Judge of your employers from your _own_ observation, and _their_ -behaviour to _you_, and not from any idle reports you may hear to their -prejudice. Should you find yourself in a reputable situation, but yet -are _uncomfortable_, through the unkind or unfeeling tempers of your -superiors, double your own diligence and _civility_, and avoid every -thing, as much as possible, that might, however unwarrantably, excite -their suspicion. By this you may improve their temper and conduct -towards yourself; and the very vexation they _have_ occasioned, may -dispose them to make their domestics more comfortable, and themselves -more happy. - -Endeavour to serve with such _good will_, readiness of mind, and -attention to the _lawful_ interest and convenience of your employers, -as to render your services almost _necessary_ to them; that they may -know and feel that they are blessed, above many of their neighbours, in -having gotten a _good servant_, one who serves, not with eye-service as -a man-pleaser, but in simplicity of heart as a Christian. You will be -sure to gain esteem by _cheerfully_ doing any lawful necessary service; -though it were not agreed for when you were hired. - -Whatever qualifications you may possess, if you are not _scrupulously_ -HONEST, you will soon be detected—considered as worthless—and dismissed -your service. No civility or diligence can be a recompence for -dishonesty. The more you are entrusted, the more careful you should -be to maintain the confidence reposed in you. Avoid all _lotteries_, -gaming, and _secret_ modes of spending money. Take care that you are -not deceived by the name of _privileges and perquisites_, beyond what -_was agreed_ upon. - -A WASTE of household necessaries, and the breaking of articles through -_carelessness_, are a sort of robbery of your employer—raise bad -passions—and mostly deprive a servant of many extra encouragements that -she would otherwise receive. These things are therefore to be strictly -guarded against. There should be painted over every kitchen fire-place, -“WANT NOT—WASTE NOT.” - -Every employer has a right to establish _rules_ for his household; -therefore, do nothing in your master’s house, or with your mistress’s -business, that you feel obliged to conceal, _to keep your situation_; -for then, you may depend upon it, whatever it be, it is wrong in -itself, and will bring you to harm. - -Industry is necessary for ALL, that they may lead a useful life; -but it is especially needful to those who engage to _serve_ others. -Idleness hath clothed many with rags. Your wages are the yearly pay -for your honesty, and your time; therefore lying late in bed, or being -over long on errands, or making frivolous excuses to be from home, -have occasioned many suspicions—deprived many of good places, and -eventually of good characters. “_He that is slothful in his work is -brother to him that is a great waster._” Exercise due diligence as to -what are the particular duties of your station. Make it your study to -put it out of the power of a _reasonable_ mistress to find fault. - -DRESS _as becomes your station_, if you desire to please your -employers,—to avoid personal harm, and to diminish the number and power -of _your_ temptations. The happiness of society arises from each of us -keeping in our station, and being contented with it. Among other ways -of shewing your wisdom, _dressing clean and neat_, is of the greatest -importance. By this means, you may save a little money to assist your -relations, or yourself when unemployed, or in time of need.[3] - -MILDNESS _of behaviour_ will help you through many difficulties. If -your temper be hasty, your duty and interest are to govern and subdue -it. Our comfort requires us to be patient with other people, and very -watchful over our _own tempers_. “Do all things without murmuring or -disputing. A soft answer turneth away wrath, but grievous words stir up -strife.” Mere _hastiness_ of temper and of _tongue_, or the neglect to -_consider_ consequences, has crowded the gaols with malefactors,—the -streets with prostitutes,—and the workhouses with poor. - -Young Persons, Female Servants, and others of a similar rank in -life, we more especially address ourselves to you! You think with -horror of murder, and of prostitution; but you perhaps little -reflect, that idleness and self-will,—that the love of dress, and -of indulgence,—that petty acts of dishonesty,—that misbehaviour in -a place—that refusing to submit to reproof,—that _rashly throwing -yourselves out of a situation in a regular family_,—that wasting -your money, and thus leaving yourselves unprovided for when out of -employment,—that breaking the Sabbath, and particularly rambling about -in idle company on the evenings of the Sabbath-day—you perhaps little -reflect that these, or any of these evil practices, or habits, may lead -you, and that by no very long or winding path, to the atrocious crimes -which I have mentioned. Act therefore on consideration and reason, and -not by passion. You know not how you may irritate, and what mischief -may follow. Many a servant has lost a comfortable home, and a mistress -a useful assistant, by suffering passion to run headlong into imprudent -expressions. _You_ are more interested in retaining a good service, -than your employer in retaining _you_; for _she_ will continue to find -suitable servants, while you may be depriving yourself, for a long -time, of bread! - -A female servant should never make _friendships_ with, or take the -advice of, milk people, butchers’ or bakers’ servants, keepers of -chandlers’ shops, green-stalls, charwomen, &c.; for mostly they -seek only their own interest and profit in every thing. If any proposal -that is new, or unexpectedly profitable, force itself on your notice, -do not act on your own opinion, nor hastily, but, confidentially, -consult your mistress, or some relation, else you may be as hastily -ensnared to your utter undoing. - -For want of the confidence and esteem I allude to, there seems to be, -in most families, two _separate interests_—that of the employers, -and that of the servants.—Some servants communicate none of their -_personal_ affairs to their mistresses, and therefore mistresses are -not incited to take any special interest in _their_ future welfare. -Hence, although such parties may live a considerable time together, -they are almost strangers, and nothing like _friendship_ can take -place. This is a great loss to a _servant_. If you expect to have -confidence placed in _you_, be sincere in all your expressions, and -open, explicit, and communicative in all your dealings. - -In regard of your _fellow-servants_—conduct yourselves with great -_caution_ towards those whose habits are immoral and irreligious—with -_studied_ discretion and _modesty_ towards fellow-servants of the -other sex, and with a constant good example before them all. This -will _oblige_ them to respect you, and speak well of you: but _place -yourself_ under obligation to none of them. Do nothing that you would -wish _them_ to keep secret for _your_ sake. Whatever demands secrecy, -you may be sure it is wrong for you to do, or suffer to be done. If -you connive with fellow-servants, or low tradesmen, at any thing -fraudulent, _you are defrauding_ a master or mistress, whose property -you are bound to watch and protect; and you incur the guilt and shame -of the fraud, though you may not participate in the gain. - -As far as you can, give good advice to your fellow-servants, especially -younger ones—read the Bible to those who cannot, and, if you have time, -teach them to read it for themselves, and pray with them, and for -them. This conduct will promote good will, and may preserve the young -and unwary from evil.[4] - -Servants in _other_ families ought not to be told the peculiar -habits and conduct of your own employers, except it be done to their -commendation; for it may create disrespect, and _can_ do no good. - -In all cases, one way to escape harm is to be _diligent_ and _useful_. -Let others see that you are _virtuous_ from principle, and wish to set -a good example, and you will not be assailed by the temptations of the -designing and wicked, as vain and trifling girls render themselves -liable to be. - -Be very careful of your _reputation_ for virtue and discretion in -regard of the other sex; for it is the foundation of your happiness -in this world; and the loss of it will bring you to misery. Avoid -as much as possible going out in the _evening_, especially on -frivolous errands. Be cautious as to whom you give your company. -“Evil communications corrupt good manners.” Never go to _fairs_, -_dances_, nor to the theatres. Ask yourself, before you engage in any -_pleasuring_ scheme—what may be the probable end of it? - -On all unnecessary occasions, avoid as much as possible being alone -with the other sex: as the greatest mischiefs happen from small -circumstances. Who that is wise would risk the loss of her virtue and -happiness on mere _promises_, made by men of worthless character, and -which are made only to be broken? Never trust entirely to your own -fortitude—it can only be tried by opportunity; and if, in this case, -it fail but _once_, you are undone! The best resolve you can form is, -never to give opportunity to the tempter. A reserved modesty is the -best safeguard of virtue. - -If a virtuous affection seems to be rising, be sure you instantly -calculate on the age and temper, religious conduct, and probable -ability of the man to maintain a family, before you suffer your mind to -be carried away, lest your affections run headlong, and at length are -taken advantage of, to the complete loss of your comfort. - -_Servants_, as well as others, are under peculiar obligation, to -manifest a MEEK and QUIET SPIRIT—to follow, in their practice, Him who -said, “I am meek and lowly in heart.” They will, therefore, submit to -a few inconveniences, if, by so doing, they may be useful to their -fellow-servants, by shewing a Christian spirit, and will consider -daily, that _self-denial_, when our station may require it, is the -_duty_ of all. - -Our Saviour has thus commanded us:—“_Whatsoever ye would that men -should do to you, do ye even so to them._” This is a summary of the law -and the prophets as to our conduct. It is a general rule, applicable in -a thousand cases to persons in every situation. On its due observance -by all the people of a house, each toward the other, depends the -measure of comfort which may be attained in the present state. The -_Rule_ is so _reasonable_, so _just_, and so _useful_, that the neglect -of it shews the sad state of our fallen nature. Put yourself, for a -moment, in the place of your master, mistress, or fellow-servants; and -then judge what _you_ might fairly and justly expect from the servants -in the same house. Were _you_ a mistress, you would expect all those -duties to be discharged by _your_ servants, which we recommend, and -consequently, the MISTRESS, whom you actually serve, justly expects -these things from _you_. Where this mode of thinking and acting is -adopted, it prevents many disputes—maintains peace in the house—or soon -restores it, if, on some uncomfortable occasion, it happens to have -been lost. None of us are without some failings. The best of people are -very far from being, at all times, so good as they should be, therefore -_good_ servants and _good_ employers will endeavour to put the best -construction they can on each others conduct; and judge of each other -rather by the _general behaviour_, than by any particular action. - -_Obedience_ is the grand duty which includes almost every other, in the -relation between masters and mistresses, and servants. _Disobedience_ -to lawful commands in a servant is dishonesty. Act therefore with -submission to the will and judgment of your superiors. If they require -things to be done, that are contrary to the laws of God or man, you -may with meekness decline them. If they _constantly_ require the -performance of what is beyond the _reasonable_ limit of your strength, -your ability, or your time, shew your _obedience_ and _respect_, by -explaining your reasons, when you signify your intention to leave. -Whatever personal inconvenience you may feel, do not slander your -employers, either abroad or at home, respecting it, but apply to -_them_ for its removal. Always be contented and cheerful in your -service, or respectfully retire from it. It is very unworthy to behave -improperly, or to watch an opportunity to give warning, merely because -you hope to gain _higher wages_ in the next place. Rather respectfully -ask for advance, and if you are a good servant, and your wish is not -unreasonable, it will be granted. Never suffer yourself to leave a -family, without leaving your best wishes for the welfare of those whom -you have served. - -It is a more serious thing to _leave_ a good situation than many -are aware of. You may never obtain such another place, all things -considered; and may be long unsettled. “A rolling stone gathers no -moss.” A servant that is not stationary seldom obtains _friends_ -that are able and willing to assist her. You now know _all_ the -inconveniences that attend your present situation, but you cannot know -whether _much greater_ may not be found in the next you obtain. Most -situations have their advantages and disadvantages. Calculate, as far -as you can, upon both, as they are found in the place where you _now_ -are. Higher wages for another service is no proof that it would be a -_better_ one, all things considered. - -Nothing is so comfortable and _creditable_ to all parties, as when a -servant lives _many years_ in the same family. Such servants never want -a _real_ friend. Though you _may_ perhaps obtain a new service by a -three months’ character, you will be respected if you have lived three -years in your situation, but still more, if you have lived seven. - -The great master principle of all faithful service is an earnest -desire and endeavor to act according to the WILL OF GOD. The reason -why _servants_ as well as others, are so defective and partial in the -discharge of their duties, and therefore are so often uncomfortable -and distressed, is, that they are not influenced as they ought to be, -by this principle. Those, who think of their need of God’s help, and -love him with their hearts, and minds, and strength, _he_ will love -and honor. “I love them that love me,” saith the Almighty. “They that -honor _me_, I will honor; and those who despise me, shall be lightly -esteemed.” - - ———— - -The celebrated Dean Swift, of facetious memory, who was a man of great -genius and talent, and had an extensive knowledge of the world, in his -_burlesque_ Advice to Servants, by holding up their faults and vices -as _laudable examples_ for imitation, teaches them, in one continued -vein of sarcastic irony, what _they ought not to do_;—we therefore -transcribe a considerable portion thereof, by way of _negative_ -advice.—_Good servants will applaud this artifice, and bad ones will -feel its force._ - - “When your master or lady calls a servant by name, if the servant be - not in the way, none of you are to answer, for then there will be no - end of your drudgery: and masters themselves allow, that if a servant - comes when he is called, it is sufficient. - - “When you have done a fault, be always pert and insolent, and behave - yourself as if you were the injured person; this will immediately put - your master or lady off their mettle. - - “If you see your master wronged by any of your fellow-servants, be - sure to _conceal_ it, for fear of being called a tell-tale: however, - there is one exception in case of a favourite servant, who is justly - hated by the whole family; and you are bound in prudence to lay all - the faults you can upon the favourite. - - “The cook, the butler, the groom, the market-man, and every other - servant who is concerned in the expenses of the family, should act as - if his master’s _whole estate_ ought to be applied to that servant’s - particular business. For instance, if the cook computes his master’s - estate to be a thousand pounds a year, she reasonably concludes that - a thousand pounds a year will afford _meat_ enough, and therefore, - he need not be sparing; the butler makes the same judgment, so may - the groom and the coachman; and thus every branch of expense will be - filled to your master’s _honour_. - - “When you are chid before company, it often happens that some - stranger will have the good-nature to drop a word in your excuse;—in - such a case you will have a good title to justify yourself, and may - rightly conclude, that, whenever he chides you afterwards, on other - occasions, he may be in the wrong; in which opinion you will be the - better confirmed by stating the case to your fellow-servants in your - own way, who will certainly decide in your favour;—therefore, as I - have said before, whenever you are chidden, complain as if you were - injured. - - “It often happens, that servants sent on messages are apt to stay - out somewhat longer than the message requires, perhaps two, four, - six, or eight hours, or some such trifle; for the temptation to be - sure was great, and flesh and blood cannot always resist: when you - return, the master storms, the lady scolds; stripping, cudgelling, - and turning off, is the word. But here you ought to be provided with - a set of excuses, enough to serve on all occasions: for instance, - your uncle came fourscore miles to town this morning on purpose to - see you, and goes back by break of day to-morrow:—a brother servant - that borrowed money of you when he was out of place, was _running to - Ireland_:—you were taking leave of an old fellow-servant, who was - shipping for _Barbadoes_:—your father sent a cow to you to sell, and - you could not get a chapman for her till nine at night:—you wrenched - your foot against a stone, and were forced to stay three hours in a - shop, before you could stir a step:—a bailiff, by mistake, seized you - for a debtor, and kept you the whole evening in a spunging house, &c. - &c. - - “Take all tradesmen’s parts against your master; and when you are - sent to buy anything, never offer to cheapen it, but generously pay - the full demand. This is highly to your master’s _honour_; and may - be some shillings in your pocket; and you are to consider, if your - master has paid too much, he can better afford the loss than a poor - tradesman. - - “Never submit to stir a finger in any business, but that for which - you were particularly hired. For example, if the groom be drunk, or - absent, and the butler be ordered to shut the stable-door, the answer - is ready, An’t please your honour, I don’t understand _horses_. If - a corner of the hangings wants a single nail to fasten it, and the - footman be directed to tack it up, he may say, he doth not understand - that sort of work, but his honour may send for the upholsterer. - - “Masters and ladies are usually quarrelling with the servants for - not shutting the doors after them: for neither masters nor ladies - consider, that those doors must be open before they can be shut, and - the labour is double to open and shut them; therefore the best, the - shortest, and the easiest way is to do _neither_. But if you are so - often teazed to shut the door, that you cannot easily forget; then - give the door such a clap as you go out, as will shake the whole - room, and make every thing rattle in it, to put your master and lady - in mind that you observe their directions. - - “If you find yourself to grow in favour with your master or lady, - take some opportunity in a very mild way to give them warning; and - when they ask the reason, and seem loth to part with you, answer - that you would rather live with them than any body else, but a poor - servant is not to be blamed if he strives to better himself;—that - service is no inheritance,—that your work is great, and your wages - very small. Upon which, if your master hath any generosity, he will - add five or ten shillings a quarter rather than let you go: but if - you are baulked, and have no mind to go off, get some fellow-servant - to tell your master, that he hath prevailed upon you to stay. - - “Whatever _tid bits_ you can _pilfer_ in the day, save them to - juncket with your fellow-servants at night, and take in the _butler_, - provided he will give you _drink_. - - “Write your own name, and your sweet-heart’s, with the smoke of a - candle, on the ceiling of the kitchen, or the servants’-hall, to shew - your learning. - - “If you are a young sightly fellow, whenever you whisper your young - mistress at tea-table, run your nose full in her cheek; or, if your - breath be good, breath full in her face; this I have known to have - had very good consequences in some families. - - “Never come till you have been called three or four times, for none - but _dogs_ will come at the first whistle: and when the master calls, - _Who’s there?_ no servant is bound to come; for _Who’s there_ is - nobody’s name. - - “When you have broken all your earthen drinking-vessels below stairs - (which is usually done in a week), the copper pot will do as well; - it can boil milk, heat porridge, hold small beer, or, in case of - necessity, serve other purposes; therefore apply it indifferently to - all these uses; but never wash or scour it, for fear of taking off - the tin. - - “Let it be a constant rule, that no chair, stool, or table, in the - servants’-hall, or the kitchen, shall have above three legs, which - hath been the ancient and constant practice in all the families I - ever knew, and is said to be founded upon two reasons; first, to shew - that servants are ever in a _tottering_ condition; secondly, it was - thought a point of _humility_, that the servants’ chairs and tables - should have at least one leg fewer than those of their masters. I - grant there hath been an exception to this rule with regard to the - cook, who by old custom was allowed an easy chair to _sleep_ in - after dinner; and yet I have seldom seen them with above three legs. - Now this epidemical lameness of servants’ chairs is by philosophers - imputed to two causes, which are observed to make the greatest - revolutions in states and empires; I mean, _love and war_. A stool, a - chair, or a table, is the first weapon taken up in a general romping - or skirmish; and after a peace, the chairs are apt to suffer in the - conduct of _an amour_, the cook being usually fat and heavy, and the - butler a little in drink. - - “When you stop to tattle with some crony servant, in the same street, - leave your own street-door _open_, that you may get in without - knocking when you come back; otherwise your mistress may know you are - gone out, and you may be chidden. - - “I do most earnestly exhort you all to unanimity and concord: but - mistake me not: you may quarrel with each other as much as you - please; only always bear in mind, that you have a _common enemy_, - which is your master and lady, and you have a common cause to - defend. Believe an old practitioner; whoever, out of malice to a - fellow-servant, carries a tale to his master, will be ruined by a - general confederacy against him. - - “The general place for rendezvous for all the servants, both in - winter and summer, is the kitchen: there the grand affairs of the - family ought to be consulted; whether they concern the stable, - the dairy, the pantry, the laundry, the cellar, the nursery, the - dining-room, or my lady’s chamber: there, as in your own proper - element, you can laugh, and squall, and romp in full security. - - “When any servant comes home drunk, and cannot appear, you must all - join in telling your master, that he is gone to bed very sick; upon - which your lady will be so good-natured as to order some comfortable - thing for the poor man, or maid. - - “When your master and lady go abroad together, to dinner, or on a - visit for the evening, you need leave _only one_ servant in the - house, or even one black-guard boy to answer at the door, and - attend the children, if there be any. Who is to stay at home is to - be determined by long and short cuts; and the stayer at home may be - comforted by a visit from a sweet-heart, without danger of being - caught together. These opportunities must _never_ be missed, because - they come but seldom, and all is safe enough while there is a servant - in the house. - - “When your master or lady comes home, and wants a servant who happens - to be abroad, your answer must be, that he had but just that minute - stept out, being sent for by a cousin who was dying. - - “If your master calls you by name, and you happen to answer at the - fourth call, you need not hurry yourself; and if you be chidden for - staying, you may lawfully say, you came no sooner, because you did - not know _what_ you were called for. - - “When you are chidden for a fault, as you go out of the room, and - down stairs, _mutter_ loud enough to be plainly heard; this will make - him believe you are innocent. - - “Whoever comes to visit your master or lady when they are abroad, - _never_ burthen your memory with the person’s name; for, indeed, you - have too many other things to remember. Besides, it is a porter’s - business, and your master’s fault he does not keep one; and who can - remember names? and you will certainly mistake them; as you can - neither write nor read. - - “If it be possible, never tell a lie to your master or lady, _unless_ - you have some hopes that they cannot find it out in less than half - an hour. When a servant is turned off, all his faults must be told, - although most of them were never known by his master or lady; and all - mischiefs done by others, charged to him. [Instance them.] And when - they ask any of you, why you never acquainted them before? the answer - is, Sir, or Madam, really I was afraid it would make you angry; and - besides, perhaps, you might think it was malice in me. Where there - are little masters and misses in a house, they are usually great - impediments to the diversions of the servants; the only remedy is to - bribe them with _goody goodies_, that they may not tell tales to papa - and mamma. - - “I advise you of the servants, whose master lives in the country, and - who expect vales, always to stand rank and file when a stranger is - taking his leave, so that he must of necessity pass between you; and - he must have more confidence or less money than usual if any of you - let him _escape_; and according as he behaves himself, remember to - treat him the _next time_ he comes. - - “If you are sent with ready money to buy any thing at a shop and - happen at that time to be out of cash, _sink the money_, and take - up the goods on your master’s account. This is for the _honour_ of - your master and yourself; for he becomes a man of credit at your - recommendation. - - “When your lady sends for you up to her chamber to give you any - orders, be sure to stand at the door, and keep it open, fiddling with - the lock all the while she is talking to you; and keep the handle in - your hand, for fear you should forget to shut the door after you. - - “If your master or lady happen once in their lives to accuse you - wrongfully, you are a _happy_ servant; for you have nothing more - to do, than, for _every_ fault you commit while you are in their - service, to put them in mind of that false accusation, and protest - yourself equally innocent in the present case. - - “When you have a mind to leave your master, and are too bashful to - break the matter for fear of offending him, the best way is to grow - rude and saucy of a sudden, and beyond your usual behaviour, till - he finds it necessary to turn you off; and when you are gone, to - _revenge_ yourself, give him and his lady _such_ a character to all - your brother-servants who are out of place, that _none_ will venture - to offer their service. - - “Some nice ladies, who are afraid of catching cold, having observed - that the maids and fellows below stairs often forget to shut the - doors after them, as they come in, or go out into the back yards, - have contrived that a pulley and a rope, with a large piece of lead - at the end, should be so fixt, as to make the door shut of itself, - and require a strong hand to open it, which is an immense toil to - servants, whose business may force them to go in and out fifty times - in a morning: but _ingenuity_ can do much, for prudent servants have - found out an effectual remedy against this insupportable grievance, - by _tying up_ the pulley in such a manner, that the weight of lead - shall have no effect; however, as to my own part, I would rather - chuse to keep the door _always open_, by laying a heavy stone at the - bottom of it. - - “The servants’ candlesticks are generally broken, for nothing - can last for ever. But you may find out many expedients; you may - conveniently stick your candle in a bottle, or with a lump of butter - against the wainscot, in a powder-horn, or in an old shoe, or in a - cleft stick, or in the barrel of a pistol, or upon its own grease on - a table, in a coffee-cup, or a drinking-glass, a horn-can, a tea-pot, - a twisted napkin, a mustard-pot, an ink-horn, a marrow-bone, a piece - of dough, or you may cut a hole in the loaf, and stick it there. - - “When you invite the neighbouring servants to junket with you at - home in an evening, teach them a peculiar way of tapping or scraping - at the kitchen-window, which you may hear, but not your master or - lady, whom you must take care not to disturb or frighten at such - unseasonable hours. - - “Lay all faults upon a lap-dog, or favourite cat, a monkey, parrot, - a child; or on the servant who was last turned off: by this rule you - will excuse yourself, do no hurt to any body else, and save your - master or lady from the trouble and vexation of chiding. - - “When you want proper instruments for any work you are about, use - all expedients you can invent, rather than leave your work undone. - For instance, if the poker be out of the way, or broken, stir the - fire with the tongs; if the tongs be not at hand, use the muzzle of - the _bellows_, the wrong end of the fire-shovel, the handle of the - fire-brush, the end of a mop, or your master’s cane. If you want - paper to singe a fowl, _tear_ the first book you see about the house. - Wipe your shoes, for want of a clout, with the bottom of a curtain, - or a damask napkin. Strip off your livery lace for garters. If the - butler wants a jordan, he may use the great silver cup. - - “There are several ways of putting out candles, and you ought to - be instructed in them all: you may run the candle-end against the - wainscot, which puts the snuff out immediately: you may lay it on - the ground, and tread the snuff out with your foot: you may hold it - upside down, until it is choaked with its own grease; or cram it - into the socket of the candlestick: you may whirl it round in your - hand till it goes out: you may spit on your finger and thumb, and - pinch the snuff till it goes out. The cook may run the candle’s nose - into the meal-tub, or the groom into a vessel of oats, or a lock of - hay, or a heap of litter: the house-maid may put her candle out by - running it against a looking-glass, which nothing cleans so well as - candle-snuff: but the quickest and best of all methods is, to blow it - out with your breath, which leaves the candle clear, and readier to - be lighted. - - “There is nothing so pernicious in a family as a tell-tale, against - whom it must be the principal business of you _all_ to unite: - whatever office he serves in, take all opportunities to spoil the - business he is about, and to cross him in every thing. For instance, - if the butler be a tell-tale, break his glasses whenever he leaves - the pantry door open; or lock the cat or the mastiff in it, who will - do as well: mislay a fork or a spoon, so as he may never find it. If - it be the cook, whenever she turns her back, throw a lump of soot or - a handful of salt in the pot, or smoking coals into the dripping-pan, - or daub the roast meat with the back of the chimney, or hide the key - of the jack. If a footman be suspected, let the cook daub the back - of his new livery; or when he is going up with a dish of soup, let - her follow him softly with a ladle-full, and dribble it all the way - up stairs to the dining-room; and then let the house-maid make such - a noise, that her lady may hear it. The waiting-maid is very likely - to be guilty of this fault, in hopes to ingratiate herself: in this - case, the laundress must be sure to tear her shifts in the washing, - and yet wash them but half; and, when she complains, tell all the - house that she sweats so much, and her flesh is so nasty, that she - fouls a shift more in one hour, than the kitchen-maid doth in a week.” - - - - - THE - - COMPLETE SERVANT. - - ———— - - THE HOUSEKEEPER. - -Although it is obvious that a good education can be no impediment -to domestic management, but may be of material assistance in the -furtherance of family comforts, yet it is pleasing to reflect that many -of the essential duties of life are within the reach of less exalted -attainments; and that the woman who has been reared in useful pursuits, -and whose chief aim is to perform the social obligations, will seldom -fail of acquitting herself with credit and satisfaction, and especially -if accompanied with that well-directed ductility of mind which bends -its attention to the lesser objects of life, and is frequently found to -be essential in the management of a family. - -A housekeeper possessed of such facilities, as a ground-work for other -qualifications, must be a desirable acquisition in a family where the -mistress is of rank and consideration, and feels herself superior to -the management of her own household affairs. Indeed, the situation of -a housekeeper, in almost every family, is of great importance.—She -superintends nearly the whole of the domestic establishment,—has -generally the controul and direction of the servants, particularly -of the female servants—has the care of the household furniture and -linen—of all the grocery—dried and other fruits, spices, condiments, -soap, candles, and stores of all kinds, for culinary and other domestic -uses. She makes all the pickles, preserves, and sometimes the best -pastry—She generally distils and prepares all the compound and simple -waters, and spirits, essential and other oils, perfumery, cosmetics, -and similar articles that are prepared at home, for domestic purposes. -In short, she is the _locum tenens_, the _Lady Bountiful_, and the -active representative of the mistress of the family; and is expected to -do, or to see done, every thing that appertains to the good and orderly -management of the household. - -She ought to be a steady middle-aged woman, of great experience in her -profession, and a tolerable knowledge of the world.—In her conduct, she -should be moral, exemplary, and assiduous, as the harmony, comfort, and -economy of the family will greatly depend on her example; and she must -know, that no occurrence can be too trifling for her attention, that -may lead to these results, and whereby waste and unnecessary expense -may be avoided. - -When the entire management of the servants is deputed to her, her -situation becomes the more arduous and important. She will invite and -excite their integrity, frugality, and assiduity, by her own liberal -conduct towards them, and will shew them, that “_according to their -pains will be their gains_.” Thus will she give encouragement to -merit, ensure to herself respectful attention, inspire zeal, and -exact a grateful return from all whose dispositions are tractable; -she will also find such conduct tend much to her own comfort, and -greatly to promote the interest of her principals. She will never -discharge a good servant for a slight offence; but will remember, -that “_to bear and to forbear is the great art of living_.” She will -endeavour to govern with _suavity_ and _mildness_; ever stimulating -to good conduct, by _admonition_ or _praise_, when deserved, rather -than seeking by _threats_ or harsh measures to correct trifling faults -or inadvertencies;—imposing no commands that are unreasonable, nor -reproving but with _justice_ and _temper_. If servants have hardships -to undergo, she will let them see, that she feels for the necessity -of urging them. To cherish the desire of pleasing in them, she will -convince them, that they may succeed in their endeavours to please -her. Human nature is the same in all stations. Convince the servants -that you have a considerate regard for their comforts, and they will -be found to be grateful, and to reward your attention by their own -assiduity: besides, nothing is so endearing as being courteous to our -inferiors. A most excellent maxim is, - - “Be to their faults a _little blind_, - And to their _virtues very kind_.” - -By these, and similar means, _bad_ servants may be converted into _good -ones_, and the whole household rendered comfortable and happy. - -The prudent housekeeper will carefully avoid all approaches to -familiarity; as that destroys subordination, and ultimately induces -contempt; and then, “Her occupation’s gone.” When servants are -indisposed, she will best consult the feelings of her superiors, as -well as her own, by remitting their labours, paying them attention, -giving them advice, and the assistance of suitable food and comfort. -_Tenderness and assiduity_, in such cases, have great effect;—and in -the language of humanity, _is half a cure_. - -Female servants who would pursue an honest course, have numberless -difficulties to contend with, and should, therefore, be treated kindly. -The housekeeper in a great family, has ample means of doing good; and -she will, doubtless, recollect that it is a part of her duty to protect -and encourage virtue, as the best preventive from vice. - -It behoves every servant to maintain a good character, nor ought it -to be refused when due.—Servants have nothing to depend on but their -good name, which it would be the height of injustice wantonly to -deprive them of.[5] It ought to be made a point, by all persons hiring -servants, most scrupulously to enquire into their characters, from -their last places.—To refuse countenance to the bad, and to encourage -the good servant, are indispensable duties which we owe to society. - -In families where there is a house-steward, the marketing will be done, -and the tradesmen’s bills will be collected, examined, and discharged, -by him; but in many families, the business of marketing, and of -keeping the accounts, devolves on the housekeeper. It is, therefore, -incumbent on her to be well informed of the prices and qualities of -all articles of household consumption in general use; and of the -best times and seasons for procuring them, in order that by comparing -prices and qualities, she may be able to substitute those that are most -reasonable, but equally to her purpose, and best attainable, for others -that are more costly or more scarce.[6] - -Before the housekeeper goes to market, she will look over the larder -with the cook, especially when company is expected, and on a Saturday, -and consider well what things are wanted, not forgetting even the -smaller articles, that so there may be no necessity for sending out in -a hurry, or on a Sunday, for any thing. - -The best and most economical way possible for marketing, is to pay -_ready money_ for all that you can, especially for miscellaneous -articles, and to deal for the rest with the most respectable tradesmen, -whose bills should be settled weekly, or, at any rate, frequently, -to prevent mistakes; without these precautions, even those of much -experience, may chance to be cheated by unprincipled strangers, with -old poultry—stale fish—tough mutton—or cow beef.—It should always be -recollected, that without good provisions the skill of the cook will -avail nothing. - -But, by whomsoever the provisions may be bought, it behoves the -housekeeper to examine them as they come in,—to see that in weight and -measure they agree with the tickets sent with them,—and to make the -necessary arrangements, in conjunction with the cook, for their due -appropriation.[7] - -Besides being a good market-woman, the housekeeper ought to be ready at -figures, and to understand the nature of common accounts, as it will -generally be her business to keep the detailed accounts of the family, -to examine the tradesmen’s bills by the checks, to pay them, and pay -for all miscellaneous articles as they are brought in, for which -vouchers must be given, to be produced when the account is settled; -and to avoid the possibility of mistake, this should be done weekly, -or at short and stated periods; for this purpose, a book must be kept, -in which entry should immediately be made, of all monies paid, and in -the evening, the book should be cast up, and compared with the cash -in hand, by which means, any omission that might have taken place in -the course of the day may easily be recollected and set right, and the -account will be ready for inspection when called for. - -The elegant and tasteful arrangement of the table is a very essential -object in every Establishment; and when that department devolves on -the housekeeper, will require her very serious consideration; as -much of the credit and respectability of the family will depend on -her.—Economy, taste, and tact must necessarily be displayed, and its -execution involves much judgment, great attention, and unceasing -assiduity. In order to have a table well served, and tastefully -arranged, the skill and ingenuity of the cook, as well as the -housekeeper, will be required—of the cook to dress it according to the -_fashion_, and of the housekeeper, afterwards, to see that it be dished -and served up according to the present _costume_.[8] - -The etiquette of the table being arranged by the _bill of fare_, -previously made out, and the dishes laid in order below stairs; it is -the province of the housekeeper, when dinner is served up, to see that -the butler has placed them properly on the table above; this requires a -quick glance of the eye, and a correct taste to measure distances,—and -to see that the dishes accord with each other, and thereby form a -pleasing, inviting, and well-grouped picture.[9] - -The housekeeper will employ the little leisure time she may have before -the servants’ dinner hour, which in most families is generally early, -in preparing the best pastry, or in doing any other things she can -assist in, preparatory to the family dinner; at any rate, she will -look around and see that the household business is, every where, going -on regularly, and the culinary preparations getting forward. She then -takes her seat at the head of the table, in the steward’s, or her own -room, with the principal female servants and the men not in livery. -In this situation she will have to carve, and as she will occasionally -be required to assist the cook in dissecting a dish to be sent up -stairs, it is indispensably necessary that she be proficient in the art -of carving: and besides, to carve meat well, is a great saving.[10] -It would argue prudence and economy in her, to see that the pieces of -bread which are brought down stairs, be eaten at this table, or in the -servants’-hall, and it would be extravagance to suffer _new_ bread to -be eaten below stairs. - -When the dinner is gone up, her attention will be directed to the -_dessert_, which she prepares and lays out in her own room, previous to -the removal of the cloth above stairs; when she makes her appearance -with it, and arranges it on the dining-room table. - -The Housekeeper now begins to find herself at leisure; by this time -too, the maids will have done the principal part of their work above -stairs, and the cook, kitchen-maid, and scullion, have washed up, and -cleared away every thing, and cleaned up the kitchen.—After tea, the -provident housekeeper will begin to think about _to-morrow_; evening -being the best time for preparing all things that are likely to be -wanted soon.—Small quantities of spices should be pounded and ground, -and laid by in bottles, well corked, ready for use.—Much less spices -are necessary, in gravies, &c. when thus prepared, than when boiled -whole.—Raisins may be stoned, if wanted next day.—Currants may be -washed, picked, and perfectly dried. White sugars should be broken, -or pounded, rolled with a bottle, and sifted. Some of the oranges and -lemons, to be used for juice, should be pared, and the rind put by to -dry; and of some, when squeezed, and the pulp scraped out, the rinds -may be kept dry for grating. - -[The Salary of the Housekeeper is from twenty-five to fifty guineas per -annum, dependent on the extent of the family, and the nature of the -business she undertakes.] - - - _Useful Memorandums._ - -Provisions that will keep, should be laid in in quantities when -cheapest, to be ready when wanted.—The best of all kinds are the most -economical, not only because they _are best_, but also, because they go -furthest. - -As sugar is an article of considerable expense, it is to be understood -that, of the _white_ sugars, the most refined goes furthest and -sweetens best. Chuse those that are close, heavy, and shining.—The best -sorts of the _brown_ have a bright gravelly look. The coarser sorts are -strongest and fittest for wines, sweetmeats, &c. - -The only certain road to regularity, is to do every thing in its proper -time—keep every thing in its proper place—and apply every thing to its -proper use. - -The great Dutch statesman, De Witt, attributed the whole art of -dispatching a multitude of business, to the _doing of one thing at a -time_. - -The want of regularity gives to families the appearance of chance and -confusion; on the contrary, order in a family is productive of much -happiness. - -Accustom all the servants under your direction to _rise early_, and -let them breakfast at an early hour. If orders be given betimes in -the morning, there will be more time to execute them,—servants will -perform their work with more ease,—and less hands will be required. If -the economy of time were duly considered, and a regular plan of daily -employment laid down, much business may be effected without hurry or -fatigue. - -As some preparation is necessary in all families for accidental -visitors, care should be taken to have things in readiness for lunch, -chocolate, sandwiches, &c. - -An inventory of furniture, linen, china, plate, &c. should be kept, -and the articles examined by it twice a year, at least, or oftener if -the servants be changed, and a correct list of the articles delivered -into the care of the new servants should be kept.—House-cloths, -knife-cloths, &c. should be numbered, and always be accounted for, -either whole or in part—which would be done if a note were inserted at -the top of the list of the articles delivered out. - -Tin fenders, and other things that are painted, should be painted every -year or two.—Tin vessels, if suffered to become damp, soon rust, and -are eaten into holes. - -The best way to scald fruits or to boil vinegar is, to put it in a -stone jar on an iron hearth—or to put the jar in a saucepan of boiling -water, called a _water bath_. - - - THE STORE-ROOM AND STILL-ROOM. - -These rooms are entirely under the management of the housekeeper. -The STORE-ROOM is appropriated as a depository for such imperishable -articles of household consumption as are in continual request, and may -be laid up, when purchased in quantities,—at times when cheapest,—most -in season, or best—to be ready at hand when wanted. - -☞ Let every thing, not only here, but all over the house, be kept in -its _proper place_, applied to its _proper use_, and _replaced_ when -worn out or destroyed. - -_N. B. To save the trouble of referring to different places, for the -several methods of storing or preserving many articles which are -proper to be kept, we shall insert under this head every thing of this -description that may occur to us._ - -SOAP will be the better for keeping—indeed, it should not be used -when newly made. The cakes should be cut with a wire or string, into -oblong squares, and laid up, on a dry shelf, a little distance apart, -and across each other, so as to admit the air betwixt them, to harden -it.—This method will save one third. _Note_,—If dried fast, soap will -crack and break when wetted. - -CANDLES and SOAP made in cold weather, are best; and when the price of -these articles are likely to be high, a reasonable stock of both should -be laid in.—Candles, if kept packed in a chest, will be the better for -keeping eight or ten months, and may be kept well, if necessary, for -two years. - -STARCH should be bought when flour is cheap, and may be kept in a dry -warm place, if closely covered, as long as may be necessary. - -LOAF SUGARS should be kept tied up in paper, and hung up in a dry -place. Brown sugars should be kept covered up, and in a moderately dry -place. - -SWEETMEATS, PRESERVES, &c. must be carefully kept from the air, and in -a very dry place. - -TEAS, COFFEE, CHOCOLATE, DRIED FRUITS, and generally, all kinds of -Grocery and Condiments require to be kept dry and free from air. - -The various kinds of SEEDS and RICE, PEARL-BARLEY, OATMEAL, &c. must -be kept in a dry place, and be _covered close_, to preserve them from -insects. - -BREAD is best kept in an earthern pan with a cover. A loaf should not -be cut till it is a day old. The bread that is cut unnecessarily in the -parlour, should be eaten at the second table before more is cut. - -Writing and other papers, that are constantly wanted, should be bought -by the ream or bundle, and kept in a dry place. - -APPLES should be spread, separately, on clean dry straw, on a dry -upper floor, and care must be taken to preserve them from frost.—The -Americans throw a clean canvas cloth over them, which will answer the -purpose. - -PEARS should be hung up, singly, by the stalk in a dry place. - -GRAPES should be gathered before they are ripe, and may also be -preserved hung up in single bunches the same way;—or they may be kept -in saw-dust, in boxes with covers, to exclude the air—Every bunch being -laid apart. - -ORANGES and LEMONS, if bought when cheapest, may be preserved a long -time, packed in fine, dried sand, with their stems upwards, and kept -from the influence of the air. - -FRESH MEAT, POULTRY, FISH, &c. should be kept in a cool, airy place. - -All SALTED and DRIED MEATS, hams, tongues, &c. should be tied up in -strong paper, and must be kept in a cold, dry place, (not in the -kitchen) else they will become musty and rancid. - -GREEN VEGETABLES should be kept on a damp stone floor, and excluded -from the air by a damp cloth thrown over them. - -CARROTS, PARSNIPS, and BEET-ROOTS, must be kept in layers of dry sand -for winter use. Neither these nor potatoes should be washed till wanted. - -POTATOES must be carefully covered, to protect them from frost, in -winter. - -ONIONS should be tied in traces, and hung up in a cold dry place. If -the root of each onion be seared, it can never grow. - -PARSLEY should be cut close to the root, and dried in a warm room. - -TRUFFLES, MORELS, &c. must be kept in bags in a dry place. - -A bag should be kept to save all the waste rags; this will not only be -economical, but will prevent litter. - -☞ For the management of SAVOURY and SWEET HERBS, see Vegetables, p. 87. - - - THE STILL-ROOM MAID. - -The business of this servant is to wait on and assist the housekeeper; -not only in the distillation of aromatic waters, spirits, and oils,—in -the making of essences, perfumery, &c. but also, in the making of -pickles, preserves, pastry, and confectionary; in making coffee, -&c. to go up stairs; in washing up the china; in the management and -arrangement of the STORE-ROOM; and whatever else she may have to employ -her in. - -[Wages from eight to twelve guineas per annum.] - - - - - THE ART OF CARVING. - - ———— - -The art of carving is an useful and elegant accomplishment; and, -according to the fashion of the present day, cannot be too well -understood by the _Heads of Families_. It may best be acquired by -observation and practice; and to _Young Ladies_ who can attend to the -example of their parents, the following plain and familiar instructions -may not be unacceptable.—A previous knowledge of the conformation of -the several parts, and the peculiar nature of the article to be carved, -will, with due attention, render the business easy, and it would be -still more so, if the loins, breasts, and necks of mutton, lamb, and -veal, were to be _properly jointed_ and divided, before they are sent -home. - -The master and mistress of the family, who do _The honours of the -table_, when dinner is announced, will see, of course, that the upper -places are taken by the married ladies of the highest quality that are -then present; the dowagers or widows next, and lastly, the unmarried -ladies; all, nearly according to their respective ages. The gentlemen -will be seated according to the same etiquette, which is perfectly -understood by the fashionable world.[11] - -BEEF.—_The Surloin._ This joint is brought to table with the skin side -upwards—Cut off the outside, in the direction of the ribs, quite down -to the bone, and take off slice after slice of a moderate thickness, in -the same direction.—Or, you may cut through the middle of the sirloin. -Give a little of the soft fat with each slice, which will be found -covering the roll, on the inside. Give also, a little of the roll, -when preferred, as it is short-grained and tender. To get at this and -the fat, turn the joint up, upon the chine-bone, and cut it across the -ribs. - -_The Ribs_ are to be carved exactly in the same way. - -_The Edge-bone_ or _isch (hip)_ bone. Cut off a _thick_ outside slice -from the upper surface, the whole length, horizontally, and follow the -cut. The delicious soft fat, resembling marrow, will be found at the -back of the bone, and the hard fat may be taken, in thin, horizontal -slices, from the edge of the joint. The upper part of this joint is the -richest and best. - -_The Buttock_ is to be carved in the same way. - -_The Breast-cut._—Cut off thin slices, either parallel with the ribs, -or across. The fat on the upper side is firm and gristly, that on the -under side soft, and more delicate; therefore offer that which is best -liked. - -VEAL.—_The Fillet._ This is the joint similar to a round of beef. -Cut off a slice from the upper surface, evenly, as from a round or -edge-bone of beef, and this outside is often preferred. The next slices -should be cut thin and smoothly. With every slice give a little fat, -and some of the stuffing, which lies under the flap. - -_The Breast._ Separate the ribs from the brisket, across, where the -bones are broken, and again, the gristly part of the breast-cut from -the ribs, in the same direction. Give some of the gristly part, with a -bone of the ribs or neck, and a little of the sweetbread, cut across -the middle, to each person. - -_The Calf’s-head._ Every part of this joint is rich and delicious. Cut -it lengthwise, from the nose to the neck, passing the knife through -the flesh under the eye, quite to the bone, all the way. The throat -sweetbread lies in the thick part of the neck end, and delicious short -slices of it may be taken off from the lower side, crosswise, to be -given with the former. The eye is esteemed a great delicacy and may -be taken out with the point of a knife, and divided into two parts. -Some fine lean will be found under the jaw-bone, when taken off, and -the palate in the lower or under part of the head is deemed a dainty. -Both sides of the head are to be carved alike. A part of the tongue and -brains, which are usually served up in a separate dish, with egg sauce, -must be given to each person. - -MUTTON.—_The Shoulder._ This joint should be sent to table with the -back upwards, and with paper twisted round the shank. When properly -roasted, it is very full of gravy, and has many nice parts. The first -cut should be made in the thin, hollow part, and several slices may be -taken thence. When that is all cut away, some fine slices may be taken -from both sides of the ridge of the blade-bone, cutting straight up -the back from the thick end towards the shank. The under side affords -several nice cuts of fat and lean intermixed, and is full of gravy. -Some prefer the jelly part near the knuckle;—the lean on the under -side of the blade-bone, is the most tender. The fat lies in the round -prominent part or flap, opposite the hollow part of the shoulder, -which is cut lengthwise and a thin bit of this should be given to each -person.—A shoulder of mutton _over_ roasted is _spoiled_. - -_The Leg._ When boiled, it should be served up lying on its back; but -when roasted, with the back upwards. Cut into the hollow part a little -distant from the knuckle, through the pope’s-eye, quite to the bone, -and take out thin deep slices towards the thickest part. The back of -the leg affords some nice slices at the thick end, which must be cut -out the long way of the joint.—Slices of fat may also be taken from -the under side, or back part of the leg, in the same direction. Some -prefer the knuckle part, which, though dry, is full of jelly and very -nutricious. The cramp-bone forms a slight prominence at the back of the -leg, near the shank, and may be cut out by passing the knife round it. -As this is a heavy joint, some writing paper should be wrapped round -the shank, to enable the carver the better to turn it up, with his left -hand. - -_The Haunch_, is to be carved in the same manner as venison. - -_The Saddle_, is the two loins together. Cut out long thin slices -on each side of the chine-bone, from the tail to the end. If any -person like a part of the tail, it may be readily divided, the joints -being about an inch apart. Rich gravy is found in the cut along the -chine-bone, where the incision has been made. - -_The Loin_ may be carved the same way; or it may be cut the other way, -in the direction of the bones. - -LAMB.—_The Fore-quarter._ Separate the shoulder from the ribs or -breast, (by some called the crust or scoven,) taking care not to -leave the bones bare. Then squeeze half a lemon or Seville orange, -rub a slice of butter, and sprinkle a little pepper and salt over the -ribs, and replace the shoulder for a few moments; after which, put -the shoulder on another dish; and proceed to divide the neck from the -breast, where the bones have been previously broken; then separate the -gristly part from the breast, the whole length, and give a little of -the gristle with each bone of the breast or neck, as may be chosen. -If any part of the breast is to be put by to be eaten cold, let it be -sprinkled while hot, with chopped parsley. All parts of young lamb are -nice, but the shoulder of a fore-quarter is the least approved. It is -to be carved as mutton. - -_The Hind-quarter_, is usually divided into the leg and loin, and is to -be carved as mutton. The close firm flesh about the knuckle is reckoned -the best. - -PORK.—_The Leg_, whether roasted or boiled, is sent to table with the -back upwards, like a leg of mutton roasted: it is to be carved as -mutton. - -A HAM may be carved three several ways; viz. The _first_ and most -common way is to cut off the hock, and then to take off thin slices, -in a circular manner, round the bone, towards the thick part and -proceed as with venison. This is the most economical way. - -The _second_ way is to cut a round hole in the top of the ham with a -sharp pointed knife, and to enlarge the circle by cutting out thin -slices. This is a good way, as it keeps the meat moist, and preserves -the gravy. - -The _other_ way is, to cut across, near the middle of the ham, quite -down to the bone, and then to take off thin slices each way. - -TONGUE.—A tongue is to be cut _across_ towards the thickest end; slices -taken from that part, both ways, are the most tender and juicy; towards -the tip of the tongue, the meat is hardest and dryest. For the fat and -kernel, cut off a slice from the lower side of the root. - -SUCKING PIG.—The head and collar is usually cut off, and the carcase -slit down the back into two equal parts; the head being also divided -and laid at each end, and the ears on each side. But if the pig be sent -up whole, before any one be helped, the shoulders and legs should be -separated from the body, and the ribs divided into two or more parts; -the shoulders may each be divided into two or more parts, also; and -nice slices may be taken from the gammon and fleshy parts. The ribs are -very delicious, but the collar and neck are most esteemed; the chaps -are also much approved by many. - -VENISON.—_The Haunch._ First make a deep incision across, down to the -bone, towards the knuckle end, to let out the gravy; then turn the -broad end towards you, and take off thinnish deep slices, _lengthwise_, -from the cross cut to the end. The fat, which is the most delicious -part, lies, as in a shoulder of mutton, in the round prominent part, -which, when the broad end is towards you, will be on the left side. -Give some of this, and also some of the gravy, with each slice. - -HARE.—The best and readiest way to cut up a hare, is to put the point -of the knife under the point of the shoulder, and cut all the way -down to the rump, on both sides of the back at equal distances from -the back-bone, dividing the body into three parts; the middle or back -may then be cut across the spine, into four or more pieces. These are -by far the most tender and delicate, and the fullest of gravy. The -shoulders or wings must be taken off in a circular direction, and the -legs may be easily separated from the belly. The shoulders and legs may -each be divided. The pieces of the back, and the fleshy parts of the -shoulders and legs, should be given with a spoonful of the stuffing -and gravy to those most respected. This method can only be practised -when the Hare is young. If it be old, do not endeavour to divide it -lengthwise, but put the knife between the leg and back, and give it -a turn inwards, at the joint, which you must try to hit.—A nice cut -or two may then be taken from each side of the back-bone;—then divide -the back into parts, and take off the wings, which are called the -sportsman’s pieces. When all are helped, cut off the head, and separate -the ears, close to the roots, which some may approve; then with your -knife divide the upper from the lower jaw, and laying the upper one -flat on your plate, enter the point of your knife in the centre near -the back of the skull, and divide it in two. The head and brains are -liked by some. - -RABBIT.—A rabbit is to be carved as a hare in the latter way; but it -being smaller, the body may be divided into fewer parts, and the head, -the ears having been taken off, may be given, to any one who likes it. - -GOOSE.—A goose, fowl, turkey, pheasant, and partridge, are to be cut -up nearly alike. First cut off the apron of the goose, and pour into -the body a glass of port wine, and the gravy, well mixed with a large -teaspoonful of ready made mustard; then turn the neck towards you, -and cut the whole breast into long slices quite down to the bone, and -take them off; turn the goose upon one side, and proceed to take off -the leg, by putting the fork through the small end of the bone, and -pressing it close to the body, which will raise the leg from the body -and shew the direction in which the knife may be passed, in order to -separate it; this may then be done by turning it back, but if it be an -old bird, it will require some strength. To take off the wing, pass -the fork into the small end of the pinion, and press it close to the -body, then enter the knife at the point of the wing, and divide the -joint (which requires some practice to hit cleverly) and separate it -from the side. Next take off the merry-thought, at the neck end, across -the body, and where it joins the body, on each side, you will find -the joint of the neck bones, then put in the knife, and pass it the -longest part of the bone, when you will lift it up and break it off -from the breast bone, to which it is attached. All parts being thus -separated from the carcase, divide the breast from the back by cutting -through the tender ribs on each side from one end to the other. Then -lay the back upwards, fix your fork under the rump, and pressing the -edge of your knife hard across the back, lift up the rump, and the -body will divide into two parts. The rump part may then be divided -into three, cutting it lengthwise through the bones on each side of -the back, and taking off the side-bones. It is not always necessary to -cut up the whole goose, at once, but as you proceed, the breast may be -distributed, the fleshy parts of the wings, when disjointed from the -pinions, and the thigh parts of the legs, (the drum sticks being taken -off), may next be given, remembering to draw out the sage and onions, -gravy, &c. from the inside, and give a spoonful on each plate. The -neck-bone and merry-thought are approved by some, and others approve -different parts of the carcase, which are very savoury. - -A GREEN GOOSE must be cut up the same way; and the best parts are the -breast, and the gristle at the lower end of it. - -FOWL.—Fowls, whether roasted or boiled, are to be cut up alike. The -best way is to take the bird on your plate, and sticking your fork -into the breast, upright, cut of slices, down the breast on each side, -as long as you can; then proceed to take off the legs, by passing the -knife between the legs and the body from the upper part of the thigh -towards the rump. Next take off the wings by entering your knife at -the point of the shoulder, and with your fork lift up the pinion and -drawing the wing towards you, by which means it will separate very -nicely without cutting. After this, take off the merry-thought, the -neck-bones, and all the remaining parts, as described in the goose. The -prime parts of a fowl are the wings, breast, and merry-thought: the -legs are coarse dry, and of a darker colour, except those of a chick, -which are full of gravy and most esteemed. The drum-sticks should be -cut off from the legs of the fowl at the joint, when given. - -TURKEY.—A turkey is to be dissected as a fowl or goose, but it has no -merry-thought. The white meats of a Turkey are best. The gizzard is -sometimes scored in different directions, and when salted and peppered, -it is sent down to be broiled; is divided into several parts, and sent -round to the company as a _bonne bouche_. - -PHEASANT.—This bird is to be carved the same way as a fowl, first -cutting off the head. The best parts of the pheasant are the breast, -wings, and merry-thought; but the leg has a higher flavour. The head is -sometimes preferred, because of the brains. - -PARTRIDGE.—Partridges are to be carved as fowls.—The prime parts, as of -nearly all birds, are the white meats; viz. the wings (the tip of which -is reckoned the most delicious morsel,) the breast, and merry-thought. - -PIGEONS.—Pigeons are generally divided into two parts, to do which -there are several ways; the most fashionable of which is, to cut from -the top of the leg on each side, quite through and across the body to -the breast bone. - -FISH,—in general, requires but little carving. - -_A Cod’s head._ The thick fleshy part on the back and shoulders, close -to the head, is most esteemed, but many parts of the jowl are very -delicious, particularly those about the jaw-bones, which consist of a -fine jelly. The tongue, palate, and firm parts about the back-bone on -the shoulders are also considered as dainties. - -Take off a large piece across the shoulders, close to the head, and -quite through to the back-bone, this will lay bare the sound, which -is under the back-bone, some of which should be taken out with a -spoon, and given with every slice. Care must be taken to preserve the -beautifully fine flakes of this fish entire. - -SALMON and all other fish that have a short grain, should be cut with -the slices the long way of the fish, and not across. The belly part is -the richest and most esteemed of salmon, but the head, and particularly -the jowl, afford many rich and delicate bits, which are much prized. - - - - - DIRECTIONS FOR MARKETING.[12] - - [_We presume that the following will be found to be the best - instructions on this important subject that have ever yet - appeared in print._] - - ———— - - BUTCHERS’ MEAT. - - _General observations respecting it._ - - ☞ _The best of every kind of provision is cheapest, affords most - nourishment, and goes farthest._ - -As this is the most nourishing of all animal food, and constitutes a -considerable portion of our constant aliment, a knowledge, not only -of the nature and properties of the several kinds of animals destined -for our use, but also of the manner in which they have been bred and -fed, would be very essential if to be obtained, as it would enable us -to judge of their wholesomeness, and their fitness for our healthful -support and nourishment. - -The flesh of cattle, of all kinds, fatted in confined and filthy -places, on oil-cakes, or rank and half-decayed vegetables, should be -rejected, as unfit for use. On the contrary, those animals which have -been bred and pastured in open situations, on high lands, extensive -downs, dry commons, heaths, and large enclosures, where the air is -pure, and particularly where the grass is short and sweet, and where -they require much exercise to obtain their sustenance, have their -juices pure, their flavour excellent, and the texture of their flesh -delicate, nutritive, and wholesome. Hence the superiority of the Welch -and South Down mutton, the Scotch and Welch beef, &c. This fact is -clearly evinced in the superior qualities that venison, and the flesh -of all wild animals possess over that of tame ones. - -Buttocks of beef, fillets of veal, and legs of mutton and lamb, as they -have most solid meat and least bone, in proportion, are best for large -families. - -The most economical way for marketing, is to buy what roasting and -boiling pieces you want in one lot. Butchers will sell quantities, thus -assorted, much cheaper than they will sell single joints; and prime -roasting joints, when bought alone, are always charged extravagantly. - -Beef and mutton, of a proper age, is more easy of digestion, and more -nutritious, than veal and lamb. The same remark holds with respect to -pork; for though young pigs are fat and luscious, yet they are not so -nutritive as those of more mature age. The heart and other viscera of -animals are nutritious, but hard to digest. Pork is a strong meat, but -that which is fed at dairies, is mildest and best. Fat meat is not so -easy of digestion as the flesh of well fed animals, though not so fat. -The flesh of old animals is dry and hard of digestion, and affords but -little nourishment. - - - BEEF. - - _Instructions for choosing it._ - -An ox is in its prime, for food, at five or six years old. - -BEEF is never out of season, but it is in the _greatest perfection_ in -November, December, and January. - -The lean of the finest ox-beef, if of a proper age, has a fine smooth -grain, it is of a bright or carnation red, feels tender, and appears -to be marled or intermixed with fat. The fat parts are firm, of a -cream colour, and rather white than yellow. This latter distinction -is of importance, because, if the beef be old, the fat will be yellow -and skinny; and if the ox has been unnaturally fed, or in a confined -place, and particularly if it has been fed with oil-cake, it will be -very yellow, soft, flabby, and greasy. On the other hand, if the beef -be too young, the fat will be white, almost like mutton fat, and the -lean will be of a pale colour. - -The grain of _cow-beef_ is closer than that of the ox, and the lean is -of a darker red. - -_Heifer-beef_ has all the appearances and qualities of good ox-beef, -except that the grain of the lean is of a finer texture. - -_Bull-beef_ is coarser and redder than any other, the fat hard and -skinny, and it has a strong, rank smell. - - - _The_ JOINTS OF BEEF, _according to the London method of cutting_. - -[Illustration: - - _The Hind Quarter._ - - 1 Sirloin - 2 Rump - 3 Edge-bone - 4 Buttock - 5 Mouse-buttock - 6 Veiny-piece - 7 Thick-flank - 8 Thin-flank - 9 Leg - 10 Fore-ribs - - _The Fore Quarter._ - - 11 Middle-ribs - 12 Chuck-ribs - 13 Leg-of-mutton-piece - 14 Brisket or Breast-cut - 15 Clod - 16 Neck or sticking-piece - 17 Shin - 18 Cheek - - A Baron of beef is the two sirloins cut together.] - -The best joints are the sirloin, rump, edge-bone, buttock, and the five -or six fore-ribs; and the thin-flank, the sticking-piece, the leg, -shin, and cheek, are the worst. - - - VEAL. - - _Instructions for choosing it._ - -Veal is _best_ and _cheapest_ from _March_ to _July_. - -Veal ought to be fine in the grain, firm, white, and fat. The leg bone -should be small. If fresh, the eyes will be full and bright, the flesh -not clammy but dry, and the large vein of the shoulder of a bright red. -The kidney taints soonest, and if that be sweet, and neither soft nor -slimy, the whole calf is fresh. On the contrary, if any part of the -flesh be green or yellow, or feels flabby, it is stale. The fillet of -a cow-calf is preferable on account of the udder, but the meat of the -bull-calf is generally firmest, whitest, and best, when dressed. The -finest calves have the smallest kidneys. - - - THE JOINTS OF VEAL. - -[Illustration: - - _Hind-Quarter._ - - 1 Loin, best end - 2 Loin, chump-end - 3 Fillet - 4 Hind-knuckle - - - _Fore-Quarter._ - - 5 Fore-knuckle - 6 Neck, best end - 7 Neck, scrag end - 8 Blade-bone - 9 Breast, best end - 10 Breast, brisket end] - -A shoulder is the fore-knuckle and blade-bone together; and a leg is -the fillet and hind-knuckle together. - -The best end of the loin, the fillet, and the best end of the breast, -are the choicest pieces: the knuckle, and scrag end of the neck, are -the worst. - - - MUTTON. - - _Instructions for choosing it._ - -MUTTON is _best_ from _Christmas_ to _Midsummer_. - -When, if in its prime, (that is about four years of age,) it will feel -tender when pinched with the finger and thumb, but if older, it will -feel harder and fibrous. The grain of the lean should be a fine deep -red, the colour bright, and the fat firm and white. Wether mutton is -the best flavoured, and may be known by a prominent lump of fat at the -edge of the broadest part. Ewe mutton is paler than wether mutton, is -of a finer texture and of less value; ram mutton is strong flavoured, -high coloured, and its fat is spungy. - -The mutton of the small Welch sheep, which are driven up, and fatted -on Banstead Heath, and the mutton bred and fed on the South Downs, in -Sussex, are the most esteemed in London. At Bath, the short-shanked -Dorsetshire, and the Lansdown mutton are most in request; in Yorkshire -and the northern counties, the Moor mutton; and in Norfolk and Suffolk -the long-shanked is most approved; but the sheep bred in the Fens -and deep lands of Lincolnshire, and that neighbourhood, are large, -coarse-grained, and ill-flavoured.—Mutton tastes strong of the coat in -May and June, or just before shearing. - - - THE JOINTS OF MUTTON. - -[Illustration: - - 1 Leg - 2 Loin, best end - 3 Ditto, chump end - 4 Neck, best end - 5 Neck, scrag-end - 6 Shoulder - 7 Breast - -A Chine is the two loins together; and a Saddle is the two necks -together.] - - - LAMB. - - _Instructions for choosing it._ - -Lamb, like veal, is fresh when the eyes are full and bright, and the -vein in the neck is of a fine blue colour; but if it be green or -yellow, or if there be a faint smell about the kidney, it is stale. The -earliest house-lamb, in London, is from the Dorsetshire ewes, which are -sold in great numbers at Weyhill-Fair, on the 10th of October, whence -they are driven towards London, quite forward, frequently dropping -their lambs on the road. This comes in at or before Christmas, and is -generally cut into quarters. Grass-lamb comes into season about Easter, -and when large and plentiful is cut up in joints, like mutton. - - - PORK. - - _Directions for choosing it._ - -The rind of all pork should be thin, and if young and properly fed, -the lean will break when pinched, and will be smooth and of a delicate -white; the fat will be white and fine, and the joints will look blue; -but if the rind be tough and loose, or thick and hard, and the joints -look red, it is old. If the flesh be clammy it is stale. The knuckle -part taints first. When measles are seen in the fat, the meat is -unwholesome, and should not be eaten. A pig is in its prime at two -years old. - - - THE JOINTS OF PORK. - -[Illustration: - - 1 Spare-rib - 2 Hand - 3 Belly or spring - 4 Fore-loin - 5 Hind-loin - 6 Leg] - - - BACON. - -The rind of good bacon is always thin, the fat firm and white, or -rather inclined to a pink tinge, and the lean is of a bright red, -tender and adhering close to the bone. If there be any appearance of -yellow, it is rusty. The Wiltshire and Hampshire bacon is best, but -the Yorkshire is much esteemed. Irish bacon is, in general, bad; but -this article is now so re-manufactured in London, as to resemble, in -appearance, the most beautiful Wiltshire bacon. - -HAMS.—The Westphalia or bear’s hams, are the best; but the Westmorland, -Wiltshire, and Yorkshire are the most desirable, of the English curing. -Choose these latter short in the shank; and to know whether they are -good, thrust a picked-pointed knife under the bone, and if it comes out -clean and sweet, the ham is good, otherwise it is not. - - - GAME. - -VENISON is chosen by its fat, which should be thick, clear, and bright. -A knife stuck in under the shoulder or shank will shew whether it be -sweet. If venison looks green, or approaching to black, it is stale. - -The _Joints_ of Venison are only four; viz. The haunch, neck, breast, -and shoulder. - -HARES.—The claws of a young hare are smooth and sharp, the ears are -tender and will easily tear, and the cleft of the lip is narrow; but -the claws of an old hare are blunt and rugged, the ears dry and tough, -and the cleft of the lip is wide, and the haunch is thick.—If fresh the -body will be stiff. A hare is best when kept ten days or a fortnight, -which, in favourable weather, may be done; but it should always be -dressed as soon as it begins to bleed at the nose. - -LEVERETS may be distinguished from hares, by their having a knob or -small bone on the fore leg, near the foot, which hares have not. -Leverets will not keep, therefore should be dressed as soon as possible. - -RABBITS.—The age of Rabbits, whether wild or tame, may be known by -nearly the same rules as that of Hares: observe also, that if old, -their hairs are intermixed with the wool, their claws will be limber, -and their flesh, instead of being white, will have a blue cast, and be -slimy. - - - POULTRY. - -(POULTRY _is in the greatest perfection when most plentiful. It -is generally dearest from February to Midsummer, and cheapest in -September._) - -GEESE.—The bill and feet of a young Goose will be yellow, the breast -fat and plump, and the fat white and soft; but if old, the bill and -feet will be red, and the fat yellow and skinny. If fresh, the feet -will be limber, but if stale, stiff and dry. Green-Geese are in season -in April, May, and June. They should be scalded. Stubble-Geese come -into season in September. - -TURKEYS.—Choose cock birds. The very best have black legs, but the -white legged birds are nearly as fine. If young their legs will be -smooth, and the spurs of the cock will be very short and tender; but -if old, the legs will be rough, and the spurs long and hard, unless -filed or cut off. But the best criterion, by which to judge of both -Turkeys and Fowls with certainty is, that the toes and bills, if they -be young, will be soft and pliable, but will feel hard and stiff, if -old. A Turkey should be kept without meat thirty-six hours before it -is killed, and should be hung up in its feathers a week before it is -dressed. - -FOWLS.—Young Pullets are in their prime before they begin to lay; but -Hen Fowls are best when full of eggs, at which time the vent is soft. -The comb, skin, and legs of old Hens are rough. A good Capon has a -large rump, and much fat at the shoulders, and its comb is pale. - -To know whether any kind of Fowl in its feathers is fit to dress, pull -the feathers off the vent very gently, and if they come off easily, it -ought to be dressed immediately. - -DUCKS and DUCKLINGS.—These may be chosen by the same rules as Turkeys -and Fowls; but the bills and feet of wild Ducks are smaller and -redder than those of tame ones; their plumage too is different. Young -wild Ducks will not keep. All young Ducks should be scalded, as that -sweetens them, and improves their flavour. - -[Norfolk is famous for Turkeys, Geese, and Ducks; Surrey and Sussex -for Fowls and Ducklings. The Dorking Fowls are in high estimation in -London.] - -PIGEONS.—These birds should be both young and fresh, and when they are -so, they are fat and full at the vent; their legs are limber and of a -dusky white: young Pigeons have also a yellow down round their necks -and heads. If old, their legs and feet are large, harsh, and red, and -the vent discoloured and flabby. Tame Pigeons are best, as wood Pigeons -are harder and darker coloured. - - - WILD FOWL. - -To judge whether these are young and fresh, observe the rules given -above for tame Fowls; recollect also that these birds should be fat, -and when they are so, they will be hard at the vent; if stale, the skin -will peel off when rubbed with the finger. - -PHEASANTS.—Cock Pheasants are best. Hens are excellent when full of -eggs. - -WOODCOCKS.—These are fine, high-flavoured birds, and when in the best -condition, they feel thick and firm, and have a vein of fat down the -sides of the breast. When stale they run at the nostrils. _Land Rails -and Snipes_ are chosen by these rules. - -PARTRIDGES.—The yellow legs of young partridges become blue when old, -and their bills changed from yellow to a dark hue. - -QUAILS.—These come chiefly from France and Germany, but the finest and -best that are sold in London, come from Cambridgeshire, and are fed by -the poulterers with herbs, seed, or boiled bread and milk. They are so -extremely delicate, in feeding, that two of them will not eat out of -the same trough. - -TEAL is of a beautiful plumage, and very delicate to eat. Their bills -and feet are black, and are shaped like those of a Duck. - -RUFFS and REES are chiefly found in Lincolnshire and Cambridgeshire; -and in April or May, when most in season, they are a perfect lump of -fat. If poor, when caught, they should be fattened with white bread and -milk boiled, given them in separate troughs. - -MOOR GAME, and even GROUSE, may be kept good a long time. Old birds of -all kinds will keep longest, and will be the better for keeping; but -young birds should be dressed soon. - -SMALL BIRDS, of every description, should be dressed immediately. - - - FISH. - - _General Rules for choosing it._ - -(_The price of fish depends on the supply; and it will often be found, -that one kind of fish, equally as good and seasonable as another, may -be bought for much less money; therefore, never buy at an extravagant -price._) - -When fish is fresh, it is firm, bright, and stiff; the gills are of -a lively red, hard to open, and smell sweet; and the eyes are full -and clear. If stale, the whole fish, and particularly the gills and -fins, will always be flabby and limber, the gills will be pale, -and the eyes sunk and dull. By these rules alone, good fish may be -distinguished from bad; but besides these, some kinds of fish have -other distinguishing peculiarities, which are as follow; viz. - -STURGEON.—The grain of the flesh of a fine Sturgeon is smooth and very -white, interspersed with blue veins. The skin is soft and tender, and -its smell is very pleasant. When the veins and gristles are brown or -yellow, instead of blue, or the skin is hard and dry, the fish is not -good. - -CAVIARE.—This is the roe of the female Sturgeon. It should be taken out -and beaten flat, then sprinkled with salt and dried, first in the sun -and air, and afterwards in an oven, till it becomes very dry and of a -reddish brown colour. Thus prepared, it is a fine relish; it is to be -eaten with oil and vinegar. - -TURBOT, when good, is thick, firm, and plump; and the nose, and fins -all round the belly, tinged with a pink colour; but if it has lost this -beautiful tinge, or if the belly be changed from a yellowish white to a -blueish cast, the fish is either stale or poor, or both. - -SOLES are to be chosen by these rules, particularly as to the pink -tinge round their bellies and under their noses. - -COD FISH should be thick at the neck, having the gills red, the flesh -very white, firm, hard, and dear, and the eyes bright. - -HADDOCK are to be chosen by these rules. The shortest fish are the best. - -SALMON should be chosen for its small head and thick neck; its scales -should be bright, and its gills and flesh of a fine red colour. The -Thames and Severn Salmon are mostly esteemed. - -SKATE, MAIDS, and THORNBACKS are all of one species; they ought to be -white and thick. The two latter should be kept a day, or perhaps two, -to make them tender, and Skate may be kept longer. The maiden Skate and -the young male, or Thornback, are the best; but large, old Skate, is -generally coarse and rank. - -FLOUNDERS, PLAICE, &c. should be stiff and firm, with bright, full -eyes. If flabby, these and all other kinds of fish are certainly stale. -The Thames Flounders are reckoned best, in London, because they may be -had alive, or nearly so, and they are always best when dressed as soon -as caught. - -HERRINGS, PILCHARDS, WHITINGS, SPRATS, &c.—These may be classed -together. The largest are the best. Their gills should be of a fine -red, their fins stiff, their eyes bright, and their flesh, when best, -is bright and firm. As the Herrings emigrate, in immense shoals, from -the northern regions, they are in the greatest perfection on their -first arrival on the coasts of Scotland, the North of Ireland, and -the Isle of Man. On the coast of the German Ocean also, even so far -south as Yarmouth, they are taken in great quantities, remarkably -fat and fine, and full of spawn; but before they reach the southern -coast of England, they become poor and thin, and are then known by the -denomination of Shotten-Herrings. - -MACKEREL look beautifully bright when first caught. These and WHITINGS -should be dressed as soon as possible. - - - FRESH WATER FISH. - -PIKE and JACK are taken in rivers; they are very dry eating, and -require much seasoning and sauce. - -CARP, TENCH, and PERCH, are best eaten as soon as caught; the latter is -not so much esteemed as the two former. - -SMELTS, when fresh, have a fine bright appearance, firm flesh, and a -fragrant smell, like a cucumber. - -GUDGEONS, ROACH, and DACE, and most other river fish, must be chosen by -the rules already given. - - - BUTTER, CHEESE, and EGGS. - -BUTTER should be chosen by the taste and smell.—The best fresh butter -is the Epping, and next the Cambridge; sometimes the potted weekly -Dorset is very good. Of tub butter, the Welch is best, the Dutch next, -and the Irish worst. In examining tub-butter, and particularly the -Irish, look at and smell to the outside next the cask, which is often -white in appearance like tallow, and quite rank in smell. - -CHEESE. Of the common kinds, Cheshire, North Wiltshire and double -Gloucester, are the best. Cheese of the first making, in May, is -usually brought to Market in August. Factors have a pernicious practice -of sticking brass pins into cheese, which gives it the appearance of -blue mould and old age. That cheese which has a smooth, moist coat, -is generally good. Spanish arnatto is often used to give the rind a -beautiful red colour. - -EGGS.—If fresh, will feel warm when the tongue is applied to the -biggest end; but if stale, it will be cold. An egg, when quite fresh, -will sink at once when put into cold water; but if rotten, it will swim. - - - VEGETABLES. - -N.B. VEGETABLES _are_ CHEAPEST _soon after they come into full season_. - - +-------------------------+------------------------------+ - | Names. | When best. | - +-------------------------+------------------------------+ - | Artichokes | July to October. | - | Asparagus | May to July. | - | Beans, Windsor, &c. | Midsummer to September. | - | ————— French | Midsum^r. & onw^d. | - | ————— Scarlet | July to October. | - | Beet-root | All the year. | - | Borcole, or Scotch Kale | November and all the Winter. | - | Brocoli | October and ditto. | - | Cabbage | May & all Summer. | - | ——————— red | July to September. | - | ——————— Plants | All the year. | - | Carrots | May till Winter. | - | Cauliflowers | June to August. | - | Celery | June till March. | - | Corn Sallad | May to July. | - | Cucumbers | June to September. | - | Endive | June & all Winter. | - | Leeks | Sept. & all Winter. | - | Lettuces | April & all Summer. | - | Onions | June to November. | - | Parsley | All the year. | - | Parsnips | Aug. & all Winter. | - | Peas (green) | June to September. | - | Potatoes | May & all the year. | - | Radishes | March to July. | - | Small Salad | All the year. | - | Salsafy and Scarzonera | July and August. | - | Sea Kale | April and May. | - | Spinach (spr^g.) | March to July. | - | Do. (Winter) | Winter and Spring. | - | Turnips | May to September. | - | Turnip Tops. | February to May. | - +-------------------------+------------------------------+ - - -All VEGETABLES are best if dressed as soon as gathered; and are in -their greatest perfection just before they begin to flower. - -MOST ARTICLES FOR PICKLING will be in their prime in July and August; -but walnuts not later than the middle of July; and mushrooms and white -cabbage in September and October. - -HERBS, of all kinds, should be gathered in a dry day; and when the -roots are cut off, and the herbs are perfectly well cleaned from dust, -&c. they should be divided into small bunches and dried _very quick_ -by the heat of a stove, or in a Dutch oven before a common fire, rather -than by the heat of the sun, taking care that they be not burnt. When -dry put them into bags, and hang them up in a dry place; or pound them -and sift them through a hair sieve, and keep the powder in bottles -closely stopped. - -SWEET AND SAVORY HERBS are best in season from May to August, according -to their kinds. - -The flavour and fragrance of _fresh herbs_ are much finer than of those -that are dried. - - - - - PASTRY, &c. - - ———— - -_Here follow a great variety of the most useful and approved_ -RECEIPTS IN DOMESTIC ECONOMY, _which are chiefly appropriate to the -Housekeeper’s department; consisting of directions for making_ PASTRY, -CONFECTIONARY, PRESERVES, PICKLES, PERFUMERY, COSMETICS, BRITISH -WINES, _various articles of_ DISTILLATION, FAMILY MEDICINE, _and many_ -MISCELLANEOUS RECEIPTS _of general utility_. - - - OBSERVATIONS ON PASTRY. - -An adept in making pastry, never leaves any part of it adhering to the -board used in making it. It is best when rolled on marble or slate. In -hot weather the butter should be put in cold water to make it firm; -and if the pastry be made early in the morning, and preserved from the -air till baked, it will be the better. Salt butter, if good and well -washed, makes a fine flaky crust. - -Preserved fruit for pastry need not be baked; but the crust should be -baked in a tin shape, or on a tin and cut out according to taste. - - - ON MAKING CAKES. - -Currants should be nicely washed, dried in a cloth, and then set before -the fire. If not quite dry they will make the cake heavy. The cake -will be the lighter if a dust of flour be thrown on the currants and -then shaken. - -Eggs should be beaten very long, the whites and the yolks apart, after -which, they must be strained.—Sugar should be rubbed to a powder, on a -clean board, and sifted through a fine hair or lawn sieve. Lemon-peel -should be pared quite thin, and beaten, with a little sugar, in a -marble mortar, to a paste; and then mixed with a little wine or cream, -so as to mix easily with the other ingredients. After all the articles -are put together in the pan, they should be thoroughly beaten for a -long while, as the lightness of the cake greatly depends on their being -well incorporated. Yeast, in either black or white plum cakes, makes -them require less butter and eggs, and yet be equally light and rich. -The dough when made should be set to rise by the fire. If the oven be -not _quick_ the batter will not rise, and the cake will be heavy: if -you think it too quick, put some paper over the cake to prevent its -being burnt. - - - 1. A RICH PLUM CAKE. - - Take one pound of fresh butter, one pound of sugar, one pound and a - half of flour, two pounds of currants, a glass of brandy, one pound - of sweatments, two ounces of sweet almonds, ten eggs, a quarter of an - ounce of allspice, and a quarter of an ounce of cinnamon. - - Melt the butter to a cream, and put in the sugar. Stir it till quite - light, adding the allspice, and pounded cinnamon; in a quarter of an - hour take the yolks of the eggs, and work them in, two or three at a - time; and the whites of the same must by this time be beaten into a - strong snow quite ready to work in; as the paste must not stand to - chill the butter, or it will be heavy, work in the whites gradually; - then add the orange-peel, lemon, and citron, cut in fine stripes, and - the currants, which must be mixed in well, with the sweet almonds. - Then add the sifted flour and glass of brandy. Bake this cake in a - tin hoop in a hot oven for three hours, and put twelve sheets of - paper under it to keep it from burning. - - - 2. A GOOD PLAIN CAKE. - - The following is a receipt for making a good plain cake, to be given - to children, at breakfast, instead of _buttered bread_. - - Take as much dough as will make a quartern-loaf (either made at home, - or procured at the baker’s), work into this a quarter of a pound of - butter, a quarter of a pound of moist sugar, and a handful of caraway - seeds. When well worked together, pull into pieces the size of a - golden pippin, and work it together again. This must be done _three_ - times or it will be in lumps, and heavy when baked. - - - 3. ICEING FOR CAKES. - - Put one pound of fine-sifted, treble refined sugar into a basin, and - the whites of three new-laid eggs; beat the sugar and eggs up well - with a silver spoon until it becomes very white and thick; dust the - cake over with flour, and then brush it off, by way of taking the - grease from the outside, which prevents the iceing from running; put - it on smooth with a palette knife, and garnish according to fancy: - any ornaments should be put on immediately; for if the iceing gets - dry, it will not stick on. Set it in a cool oven to harden. - - - 4. A RICH SEED CAKE. - - Take a pound and a quarter of flour well dried, a pound of butter, a - pound of loaf sugar, beat and sifted, eight eggs and two ounces of - caraway seeds, one grated nutmeg, and its weight in cinnamon. Beat - the butter into a cream, put in the sugar, beat the whites of the - eggs and the yolks separately, then mix them with the butter and - sugar. Beat in the flour, spices, and seed, a little before sending - it away. Bake it two hours in a quick oven. - - - 5. A PLAIN POUND CAKE. - - Beat one pound of butter in an earthen pan until it is like a fine - thick cream, then beat in nine whole eggs till quite light. Put in - a glass of brandy, a little lemon peel, shred fine, then work in a - pound and a quarter of flour; put it into the hoop or pan and bake - it for an hour. A pound plum cake is made the same with putting one - pound and a half of clean washed currants and half a pound of candied - lemon peel. - - - 6. RATAFIA CAKES. - - Beat half a pound each of sweet and bitter almonds in fine orange, - rose, or ratafia water, mix half a pound of fine pounded and sifted - sugar with the same, add the whites of four eggs well beaten to it, - set it over a moderate fire in a preserving-pan. Stir it one way - until it is pretty hot, and when a little cool form it into small - rolls, and cut into thin cakes. Shake some flour lightly on them, - give each a light tap, and put them on sugar papers, sift a little - sugar on them, and put them into a thorough slack oven. - - - 7. WIGGS. - - Put half a pint of warm milk to three quarters of a pound of fine - flour: mix in it two or three spoonsful of light yeast. Cover it up, - and set it before the fire an hour, in order to make it rise. Work - into it four ounces each of sugar and butter, make it into cakes, or - wiggs, with as little flour as possible, and a few caraway seeds, and - bake them quick. - - - 8. BATH CAKES. - - Mix well together, half a pound of butter, one pound of flour, five - eggs, and a cupful of yeast. Set the whole before the fire to rise, - which effected, add a quarter of a pound of fine powered sugar, an - ounce of caraways well mixed in, and roll the paste out into little - cakes. Bake them on tins. - - - 9. SHREWSBURY CAKES. - - Mix half a pound of butter well beat like cream, and the same weight - of flour, one egg, six ounces of beaten and sifted loaf sugar, and - half an ounce of caraway seeds. Form these into a paste, roll them - thin, and lay them in sheets of tin; then bake them in a slow oven. - - - 10. PORTUGAL CAKES. - - Mix into a pound of fine flour, a pound of loaf sugar, beat and - sifted, and rub it into a pound of butter, till it is thick, like - grated white bread; then put to it two spoonsful of rose-water, two - of sack, and ten eggs: work them well with a whisk, and put in eight - ounces of currants. Butter the tin pans, fill them half full, and - bake them. If made without currants they will keep a year. - - - 11. GINGER CAKES WITHOUT BUTTER. - - Take one pound of sugar, a quarter of a pound of ginger, a pint of - water, two pounds of flour, and eight caps of orange peel. Pound and - sift the ginger, and add a pint of water; boil it five minutes, then - let it stand till cold. Pound the preserved orange-peel, and pass it - through a hair sieve; put the flour on a pasteboard, make a wall, and - put in the orange peel and ginger with the boiled water; mix this up - to a paste and roll it out; prick the cakes before baking them. - - - 12. SAVOY CAKES. - - To one pound of fine sifted sugar, put the yolks of ten eggs, (have - the whites in a separate pan,) and set it, if in summer, in cold - water: if there is any ice set the pan on it as it will cause the - eggs to be beat finer. Then beat the yolks and sugar well with a - wooden spoon for 20 minutes, and put in the rind of a lemon grated; - beat up the whites with a whisk, until they become quite stiff and - white as snow. Stir them into the batter by degrees, then add three - quarters of a pound of well-dried flour; finally put it in a mould in - a slack oven to bake. - - - 13. SAFFRON CAKES. - - Take a quartern of fine flour, a pound and a half of butter, three - ounces of caraway-seeds, six eggs, well beaten, a quarter of an ounce - of well-beaten cloves and mace, a little pounded cinnamon, one pound - of sugar, a little rose-water and saffron, a pint and a half of - yeast, and a quart of milk. Mix them thus: first boil the milk and - butter, then skim off the butter, and mix it with the flour and a - little of the milk. Stir the yeast into the rest and strain it; mix - it with the flour, put in the eggs and spice, rose-water, tincture of - saffron, sugar, and eggs. Beat it all well up, and bake it in a hoop - or pan well buttered. Send it to a quick oven, and an hour and a half - will do it. - - - 14. QUEEN CAKES. - - Take a pound of sugar, beat and sift it, a pound of well-dried - flour, a pound of butter, eight eggs, and half a pound of currants - washed and picked; grate a nutmeg and an equal quantity of mace and - cinnamon, work the butter to a cream, put in the sugar, beat the - whites of the eggs 20 minutes, and mix them with the butter and - sugar. Then beat the yolks for half an hour and put them to the - butter. Beat the whole together, and when it is ready for the oven, - put in the flour, spices, and currants; sift a little sugar over - them, and bake them in tins. - - - 15. RICE CAKES. - - Beat the yolks of 15 eggs for nearly half an hour, with a whisk, mix - well with them 10 ounces of fine sifted loaf sugar, put in half a - pound of ground rice, a little orange water or brandy, and the rinds - of two lemons grated, then add the whites of seven eggs well beaten, - and stir the whole together for a quarter of an hour. Put them into a - hoop and set them in a quick oven for half an hour, when they will be - properly done. - - - 16. LEMON CAKES. - - Take one pound of sugar, three quarters of a pound of flour, 14 eggs, - two table spoonsful of rose-water, the raspings and juice of four - lemons; when the yolks are well beat up and separated, add the powder - sugar, the lemon raspings, the juice, and the rose-water; beat them - well together in a pan with a round bottom, till it becomes quite - light, for half an hour. Put the paste to the whites previously well - whisked about, and mix it very light. When well mixed sift in the - flour and knead it in with the paste, as light as possible; form the - biscuits and bake them in small oval tins, with six sheets of paper - under them, in a moderate heat. Butter the tins well or it will prove - difficult to take out the biscuits, which will be exceedingly nice if - well made. Ice them previously to baking, but very lightly and even. - - - 17. BANBURY CAKES. - - Take a pound of dough made for white bread, roll it out, and put bits - of butter upon the same as for puff paste, till a pound of the same - has been worked in; roll it out very thin, then cut it into bits of - an oval size, according as the cakes are wanted. Mix some good moist - sugar with a little brandy, sufficient to wet it, then mix some clean - washed currants with the former, put a little upon each bit of paste, - close them up, and put the side that is closed next the tin they are - to be baked upon. Lay them separate, and bake them moderately, and - afterwards, when taken out, sift sugar over them. Some candied peel - may be added, or a few drops of the essence of lemon. - - - 18. ALMOND CAKES. - - Take six ounces of sweet almonds, half a pound of powdered sugar, - seven eggs, six ounces of flour, and the raspings of four lemons. - Pound the almonds very fine, with whole eggs, add the sugar and lemon - raspings, and mix them well together in the mortar. Take it out, put - it in a basin and stir it with the yolks of eggs, till it is as white - as a sponge paste; beat up the whites of the eggs to a strong snow, - mix them very light with the paste, then take the flour and mix it - as light as possible; on this the goodness of the paste principally - depends, as it is impossible to make a good cake with a heavy paste; - butter the mould and bake in a slack oven for an hour, with ten - sheets of paper under it and one on the top. - - - 19. PLAIN GINGERBREAD. - - Mix three pounds of flour with four ounces of moist sugar, half - an ounce of powdered ginger, and one pound and a quarter of warm - treacle; melt half a pound of fresh butter in it; put it to the flour - and make it a paste; then form it into nuts or cakes, or bake it in - one cake. - - - 20. _Another Method._ - - Mix six pounds of flour with two ounces of caraway seeds, two ounces - of ground ginger, two ounces of candied orange peel, the same of - candied lemon peel cut in pieces, a little salt, six ounces of - moist sugar; melt one pound of fresh butter in about half a pint - of milk, pour it by degrees into four pounds of treacle, stir it - well together, and add it, a little at a time, to the flour; mix it - thoroughly, and make it into a paste; roll it out rather thin, and - cut into cakes with the top of a dredger or wine glass; put them on - floured tins, and bake them in rather a brisk oven. - - - 21. CREAM CAKES. - - Beat the whites of nine eggs to a stiff froth, stir it gently with a - spoon lest the froth should fall, and to every white of an egg grate - the rinds of two lemons; shake in gently a spoonful of double refined - sugar sifted fine, lay a wet sheet of paper on a tin, and with a - spoon drop the froth in little lumps on it near each other. Sift a - good quantity of sugar over them, set them in the oven after the - bread is out, and close up the mouth of it, which will occasion the - froth to rise. As soon as they are coloured they will be sufficiently - baked; lay them by two bottoms together on a sieve, and dry them in a - cool oven. - - - 22. CRUMPETS. - - Set two pounds of flour with a little salt before the fire till quite - warm; then mix it with warm milk and water till it is as stiff as it - can be stirred; let the milk be as warm as it can be borne with the - finger, put a cupful of this with three eggs well beaten, and mixed - with three spoonsful of very thick yeast; then put this to the batter - and beat them all well together in a large pan or bowl, add as much - milk and water as will make it into a thick batter; cover it close - and put it before the fire to rise: put a bit of butter in a piece of - thin muslin, tie it up, and rub it lightly over the iron hearth or - frying pan; then pour on a sufficient quantity of batter at a time to - make one crumpet; let it do slowly, and it will be very light. Bake - them all the same way. They should not be brown, but of a fine yellow. - - - 23. MUFFINS. - - Mix a pint and a half of warm milk and water, with a quarter of a - pint of good yeast, and a little salt; stir them together for a - quarter of an hour, then strain the liquor into a quarter of a peck - of fine flour; mix the dough well and set it to rise for an hour, - then roll it up and pull it into small pieces, make them up in the - hand like balls, and lay a flannel over them while rolling to keep - them warm. The dough should be closely covered up the whole time; - when the whole is rolled into balls, the first that are made will - be ready for baking. When they are spread out in the right form for - muffins, lay them on tins and bake them, and as the bottoms begin to - change colour turn them on the other side. - - - 24. COMMON BUNS. - - Rub four ounces of butter into two pounds of flour, a little salt, - four ounces of sugar, a dessert spoonful of caraways, and a tea - spoonful of ginger; put some warm milk or cream to four table - spoonsful of yeast; mix all together into a paste, but not too stiff; - cover it over and set it before the fire an hour to rise, then make - it into buns, put them on a tin, set them before the fire for a - quarter of an hour, cover over with flannel, then brush them with - very warm milk, and bake them of a nice brown in a moderate oven. - - - 25. CROSS BUNS. - - Put two pounds and a half of fine flour into a wooden bowl, and set - it before the fire to warm; then add half a pound of sifted sugar, - some coriander seed, cinnamon and mace powdered fine; melt half a - pound of butter in half a pint of milk: when it is as warm as it can - bear the finger, mix with it three table spoonsful of very thick - yeast, and a little salt; put it to the flour, mix it to a paste, and - make the buns as directed in the last receipt. Put a cross on the - top, not very deep. - - - 26. RUSKS. - - Beat up seven eggs, mix them with half a pint of warm new milk, in - which a quarter of a pound of butter has been melted, add a quarter - of a pint of yeast, and three ounces of sugar; put them gradually - into as much flour as will make a light paste nearly as thin as - batter; let it rise before the fire half an hour, add more flour - to make it a little stiffer, work it well and divide it into small - loaves, or cakes, about five or six inches wide, and flatten them. - When baked and cold put them in the oven to brown a little. These - cakes, when first baked, are very good buttered for tea; if they are - made with caraway seeds they eat very nice cold. - - - 27. ORANGE CUSTARDS. - - Boil very tender the rind of half a Seville orange, and beat it in - a mortar until it is very fine; put to it a spoonful of the best - brandy, the juice of a Seville orange, four ounces of loaf sugar, - and the yolk of four eggs. Beat them all together for ten minutes, - and then pour in by degrees a pint of boiling cream; beat them until - cold, then put them in custard cups, in a dish of hot water; let - them stand till they are set, then take them out and stick preserved - orange peel on the top; this forms a fine flavoured dish, and may be - served up hot or cold. - - - 28. BAKED CUSTARDS. - - Boil a pint of cream with some mace and cinnamon, and when it is - cold, take four yolks of eggs, a little rose water, sack, nutmeg, and - sugar, to taste; mix them well and bake them. - - - 29. RICE CUSTARDS. - - Put a blade of mace, and a quartered nutmeg into a quart of cream; - boil and strain it, and add to it some boiled rice and a little - brandy. Sweaten it to taste, stir it till it thickens, and serve it - up in cups, or in a dish; it may be used either hot or cold. - - - 30. ALMOND CUSTARDS. - - Blanch a quarter of a pound of almonds, beat them very fine, and then - put them into a pint of cream, with two spoonsful of rose-water; - sweeten it, and put in the yolks of four eggs; stir them well - together till it becomes thick, and then pour it into cups. - - - 31. LEMON CUSTARDS. - - Take half a pound of double refined sugar, the juice of two lemons, - the rind of one pared very thin, the inner rind of one boiled tender - and rubbed through a sieve, and a pint of white wine; boil them for - some time, then take out the peel and a little of the liquor; strain - them into the dish, stir them well together and set them to cool. - - - 32. ALMOND TARTS. - - Blanch and beat fine some almonds, with a little white wine and - some sugar, (a pound of sugar to a pound of almonds,) grated bread, - nutmeg, cream, and the juice of spinach, to colour the almonds. Bake - it in a gentle oven, and when done, thicken with candied orange peel - or citron. - - - 33. GREEN ALMOND TARTS. - - Pull the almonds from the tree before they shell, scrape off the - down, and put them into a pan with cold spring water; then put them - into a skillet with more spring water; set it on a slow fire, and - let it remain till it simmers. Change the water twice, and let them - remain in the last till tender, then take them out and dry them well - in a cloth. Make a syrup with double refined sugar, put them into it - and let them simmer: do the same the next day, put them into a stone - jar, and cover them very close, for if the least air comes to them - they will turn black; the yellower they are before they are taken out - of the water, the greener they will be after they are done. Put them - into the crust, cover them with syrup, lay on the lid, and bake them - in a moderate oven. - - - 34. ORANGE OR LEMON PIE. - - Rub six oranges or lemons with salt, and put them into water, - with a handful of salt, for two days. Put every day fresh water - without salt, for a fortnight. Boil them tender, cut them into half - quarters, cornerways, quite thin: boil six pippins, pared, cored, and - quartered, in a pint of water till they break, then put the liquor to - the oranges or lemons, with half the pulp of the pippins well broken, - and a pound of sugar; boil them a quarter of an hour, then put them - into a pot and squeeze in two spoonsful of the juice of either orange - or lemon, according to the kind of tart; put puff paste, very thin, - into shallow patty-pans. Take a brush, and rub them over with melted - butter, sift double refined sugar over them, which will form a pretty - iceing, and bake them. - - - 35. ORANGE TARTS. - - Grate a little of the outside of a Seville orange, squeeze the juice - into a dish, put the peel into water, and change it often for four - days, then put into a saucepan of boiling water on the fire; change - the water twice to take out the bitterness, and when tender, wipe - and beat them fine in a mortar; boil their weight in double refined - sugar into a syrup, and skim it, then put in the pulp and boil all - together till clear; when cold put it into the tarts, and squeeze in - the juice, and bake them in a quick oven. Conserve of orange makes - good tarts. - - - 36. ORANGE PUFFS. - - Pare off the rinds from Seville oranges, then rub them with salt, let - them lie twenty-four hours in water, boil them in four changes of - water, make the first salt, drain and beat them to a pulp; bruise in - the pieces of all that are pared, make it very sweet with loaf sugar, - and boil it till thick; let it stand till cold, and then put it into - the paste. - - - 37. ENGLISH MACAROONS. - - One pound of sweet almonds, 1 pound and a quarter of sugar, 6 whites - of eggs, and the raspings of two lemons. Pound the almonds very fine - with 6 whites of eggs, feel the almonds, and if they are free from - lumps, they will do; then add the powdered sugar, and mix it well - with the lemon raspings. Dress them in wafer paper of the required - shape; bake them in a moderate heat, then let them stand till cold, - cut the wafer paper round them, but leave it on the bottoms. - - - 38. FANCY BISCUITS. - - Take 1 pound of almonds, 1 pound of sugar, and some orange flower - water. Pound the almonds very fine, and sprinkle them with orange - flower water; when they are perfectly smooth to the touch, put them - in a small pan, with flour sifted through a silk sieve; put the - pan on a slow fire, and dry the paste till it does not stick to - the fingers; move it well from the bottom to prevent its burning; - then take it off, and roll it into small round fillets, to make - knots, rings, &c., and cut it into various shapes; make an iceing of - different colours, dip one side of them in it, and set them on wire - gratings to drain. They may be varied by strewing over them coloured - pistachios, or coloured almonds, according to fancy. - - - 39. SPONGE BISCUITS. - - Beat the yolks of 12 eggs for half an hour; then put in a pound and a - half of beaten sifted sugar, and whisk it till it rises in bubbles; - beat the whites to strong froth, and whisk them well with the sugar - and yolks, work in 14 ounces of flour, with the rinds of 2 lemons - grated. Bake them in tin moulds buttered, in a quick oven, for an - hour; before they are baked, sift a little fine sugar over them. - - - 40. FINE CHEESECAKES. - - Put a pint of warm cream into a saucepan over the fire, and when it - is warm, add to it 5 quarts of new milk. Then put in some rennet, - stir it, and when it is turned, put the curd into a linen cloth or - bag. Let the whey drain from it, but do not squeeze it too much. Put - it into a mortar, and pound it as fine as butter. Add ½ a pound of - sweet almonds blanched, ½ a pound of macaroons, or Naples biscuit. - Then add nine well beaten yolks of eggs, a grated nutmeg, a little - rose or orange water, and ½ a pound of fine sugar. Mix all well - together. - - - 41. ALMOND CHEESECAKES. - - Put 4 ounces of blanched sweet almonds into cold water, and beat them - in a marble mortar or a wooden bowl, with some rose water. Put to - it 4 ounces of sugar, and the yolks of four eggs beat fine. Work it - till it becomes white and frothy, and then make a rich puff paste as - follows: Take ½ a pound of flour, and a ¼ of a pound of butter; - rub a little of the butter into the flour, mix it stiff with a little - cold water, and then roll out the paste. Strew on a little flour and - lay over it in thin bits 1-3d of the butter, throw a little more - flour over the bottom, and do the like three different times. Put the - paste into the tins, grate sugar over them, and bake them gently. - - - 42. BREAD CHEESECAKES. - - Slice a penny loaf as thin as possible, pour on it a pint of boiling - cream, and let it stand two hours. Beat together 8 eggs, ½ a pound - of butter, and a grated nutmeg: mix them into the cream and bread - with ½ a pound of currants well washed and dried, and a spoonful of - white wine or brandy. Bake them in patty pans, on a raised crust. - - - 43. RICE CHEESECAKES. - - Boil 4 ounces of rice till it is tender, and then put it into a sieve - to drain; mix with it 4 eggs well beaten up, ½ a pound of butter, - ½ a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of - brandy, or ratafia water. Beat them all well together, then put them - into raised crusts, and bake them in a moderate oven. - - - 44. APPLE CAKES. - - Take half a quartern of dough, roll it out thin; spread equally over - it 5 ounces each of coffee and sugar, a little nutmeg or allspice, - and 2 ounces of butter; then fold and roll it again two or three - times, to mix well the ingredients. Afterwards roll it out thin, - and spread over it 4 rather large apples, pared, cored, and chopped - small; fold it up, and roll until mixed. Let it stand to rise after. - Half a pound of butter may be added. - - - 45. BLANCMANGE. - - Put into 1 quart of water an ounce of isinglass, and let it boil - till it is reduced to a pint; then put in the whites of 4 eggs with - 2 spoonsful of rice water, and sweeten it to taste. Run it through - a jelly bag, and then put to it 2 ounces of sweet, and 1 ounce of - bitter almonds. Scald them in the jelly, and then run them through a - hair sieve. Put it into a china bowl, and the next day turn it out. - Garnish with flowers or green leaves, and stick all over the top - blanched almonds cut lengthways. - - - 46. CLEAR BLANCMANGE. - - Skim off the fat, and strain a quart of strong calf’s foot jelly, - add to the same the whites of 4 eggs well beaten, set it over the - fire and stir it till it boils. Then pour it into a jelly bag, and - run it through several times till it is clear. Beat an ounce each of - sweet and bitter almonds to a paste with a spoonful of rose water - strained through a cloth. Then mix it with the jelly, and add to it - 3 spoonsful of very good cream. Set it again over the fire and stir - it till it almost boils. Pour it into a bowl; then stir it often till - almost cold; and then fill the moulds. - - - - - CONFECTIONARY. - - ———— - - 47. TO PREPARE SUGAR FOR CANDYING. - - The first process is _clarifying_, which is done thus. Break the - white of an egg into a preserving pan; put to it 4 quarts of water, - and beat it with a whisk to a froth. Then put in 12 pounds of sugar, - mix all together, and set it over the fire. When it boils put in a - little cold water, and proceed as often as necessary, till the scum - rises thick on the top. Then remove it from the fire, and when it is - settled, take off the scum, and pass it through a straining bag. If - the sugar should not appear very fine, boil it again before straining - it. - - - 48. TO CANDY SUGAR. - - After having completed the above first process, put what quantity is - wanted over the fire, and boil it till it is smooth enough. This is - known by dipping the skimmer into the sugar, and touching it between - the forefinger and thumb; and immediately on opening them a small - thread will be observed drawn between, which will crystallize and - break, and remain in a drop on the thumb, which will be a sign of - its gaining some degree of smoothness. Boil it again, and it will - draw into a larger string; it is now called _bloom sugar_, and must - be boiled longer than in the former process. To try its forwardness, - dip again the skimmer shaking off the sugar into the pan; then blow - with the mouth strongly through the holes, and if certain bladders - go through, it has acquired the second degree: to prove if the - liquid has arrived at the state called _feathered sugar_, re-dip - the skimmer, and shake it over the pan, then give it a sudden flirt - behind, and the sugar will fly off like feathers. - - It now arrives to the state called _crackled sugar_, to obtain which - the mass must be boiled longer than in the preceding degree; then dip - a stick in it, and put it directly into a pan of cold water, draw off - the sugar which hangs to the stick in the water, and if it turns hard - and snaps, it has acquired the proper degree of crystallization, if - otherwise, boil it again until it acquires that brittleness. - - The last stage of refining this article is called _caramel sugar_, to - obtain which it must be boiled longer than in any of the preceding - methods; prove it by dipping a stick first in the sugar, and then - into cold water, and the moment it touches the latter, it will, if - matured, snap like glass. Be careful that the fire is not too fierce, - as by flaming up the sides of the pan, it will burn, discolour, and - spoil the sugar. - - - 49. _French Method._ - - Put into a pan syrup enough of clarified sugar to fill the moulds; - boil it until it comes to the state called _small feather_, skim it - well, take the pan from the fire, and pour it into a small quantity - of spirit of wine, sufficient to make it sparkle; let it rest till - the skin, which is the candy, rises on the surface; take it off with - a skimmer, and pour it directly into a mould; which keep in the stove - at 90 degrees heat for eight days; then strain the candy by a hole, - slanting the mould on a bason or pan, to receive the drainings; - let it drain till it is perfectly dry, then loosen the paper by - moistening it with warm water: warm it all round near the fire, and - turn the candy by striking it hard on the table. Put it on a sieve in - the stove, to finish drying it; but do not touch it while there, and - keep up an equal heat, otherwise there will be only a mash instead - of a candy. Spirit of wine will take off grease, and not affect the - candy, as it soon evaporates. - - - 50. TO CANDY ANY SORT OF FRUIT. - - When finished in the syrup, put a layer into a new sieve, and dip it - suddenly into hot water to take off the syrup that hangs about it: - put it into a napkin before the fire to drain, and then do more in - the sieve. Have ready sifted double refined sugar, which shake over - the fruit till covered quite white. Set it on the shallow end of the - sieve in a warm oven, and turn it two or three times. It must not be - cold till dry. Watch it carefully. - - - 51. BARLEY SUGAR. - - Take a quantity of clarified sugar in that state that on dipping the - finger into the pan the sugar which adheres to it will break with a - slight noise; this is called _crack_. When the sugar is near this, - put in two or three drops of lemon juice, or a little vinegar to - prevent its graining. When it has come to the _crack_, take it off - instantly, and dip the pan into cold water, to prevent its burning; - let it stand a little, and then pour it on a marble which must be - previously rubbed with oil. Cut the sugar into small pieces, when it - will be ready for use. One drop of citron will flavour a considerable - quantity. - - - 52. BON-BONS. - - Provide leaden moulds, which must be of various shapes, and be oiled - with oil of sweet almonds. Take a quantity of brown sugar syrup in - the proportion to their size, in that state called a _blow_, which - may be known by dipping the skimmer into the sugar, shaking it, and - blowing through the holes, when parts of light may be seen: add a - drop of any esteemed essence. If the _bon-bons_ are preferred white, - when the sugar has cooled a little, stir it round the pan till it - grains, and shines on the surface; then pour it into a funnel and - fill the little moulds, when it will take a proper form and harden: - as soon as it is cold take it from the moulds; dry it two or three - days, and put it upon paper. If the _bon-bons_ are required to be - coloured, add the colour just as the sugar is ready to be taken off - the fire. - - - 53. CANDIED GINGER. - - Put 1 ounce of race ginger grated fine, a pound of loaf sugar beat - fine, into a preserving pan, with as much water as will dissolve the - sugar. Stir them well together over a slow fire till the sugar begins - to boil. Then stir in another pound of sugar, beat fine, and keep - stirring it till it grows thick. Then take it off the fire, and drop - it in cakes upon earthen dishes. Set them in a warm place to dry, - when they will become hard and brittle, and look white. - - - 54. CANDIED HOREHOUND. - - Boil it in water until the juice is extracted: then boil a sufficient - quantity of sugar to a great height, and add the juice to it. Stir it - with a spoon against the sides of the sugar pan, till it begins to - grow thick, then pour it out into a paper case that is dusted with - fine sugar, and cut it into squares; dry the horehound, and put it - into the sugar finely powdered and sifted. - - - 55. WHITE SUGAR CANDY. - - Sugar crystallized by the saturated syrup being left in a very warm - place, from 90 to 100 degrees Fahrenheit, and the shooting promoted - by placing sticks, or a net of threads at some distances from each - other in the liquor: it is also deposited from compound syrup, and - does not retain any of the foreign substances with which it is loaded. - - - 56. TO CLARIFY LOAF SUGAR. - - Break the same into a copper pan, which will hold 1-3d more, put half - a pint of water to each pound of sugar, mix one white of egg to every - 6 pounds; when it rises in boiling, throw in a little cold water, - which must be kept ready in case it should boil over; skim it the - fourth time of rising; continue to throw in a little cold water each - time till the scum ceases to rise, and strain it through a sieve, - cloth, or flannel bag. Save the scum, which, when a certain quantity - is taken off, may be clarified. The latter skimming will do to add to - fermented wines. - - - 57. TO CLARIFY COARSE BROWN SUGAR. - - Put 50 pounds of coarse brown sugar into a pan, which will contain - 1-3d more, pour in 20 pints of water, well mixed with 5 whites of - eggs; pound 5 pounds of small charcoal, mix it in the pan while on - the fire, and boil it till it looks as black as ink. If it rises too - fast, add cold water, strain it through a bag, and though at first it - will be black, continue to strain it until it becomes quite clear; - which may be seen by putting the syrup in a glass. Put it back until - it comes out as fine as clarified loaf sugar. - - - 58. TO IMPROVE AND INCREASE SUGAR. - - To 5 pounds of coarse brown sugar, add 1 pound of flour, and there - will be obtained 6 pounds of sugar worth 10 per cent. more in colour - and quality. - - - 59. TO CANDY ORANGE PEEL. - - Soak the peels in cold water, which change frequently till they lose - their bitterness; then put them into syrup till they become soft and - transparent. Then they are to be taken out and drained. - - - 60. CANDIED LEMON PEEL. - - This is made by boiling lemon peel with sugar, and then exposing to - the air until the sugar crystallizes. - - - 61. TO COLOUR CANDIED SUGAR. - - _Red._—Boil an ounce of cochineal in half a pint of water for 5 - minutes, add an ounce of cream of tartar, half an ounce of pounded - alum, and boil them on a slow fire 10 minutes; if it shows the colour - clear on white paper, it is sufficient. Add two ounces of sugar, and - bottle it for use. - - _Blue._—Put a little warm water in a plate, and rub an indigo-stone - in it till the colour has come to the tint required. - - _Yellow._—Rub with some water a little gamboge on a plate, or infuse - the heart of a yellow lily flower, with milk-warm water. - - _Green._—Boil the leaves of spinach about a minute in a little water, - and, when strained, bottle the liquor for use. In colouring refined - sugars, taste and fancy must guide. - - - 62. DEVICES IN SUGAR. - - Steep gum-tragacanth in rose-water, and with double refined sugar - make it into a paste, and colour and mould it to fancy. - - - 63. WHIPT SYLLABUB. - - Rub a lump of loaf sugar on the outside of a lemon, and put it into a - pint of thick cream, and sweeten it to taste. Squeeze in the juice of - a lemon, and add a glass of Madeira wine, or French brandy. Mill it - to a froth with a chocolate mill, take off the froth as it rises, and - lay it in a hair sieve. Fill one half of the glass with red wine, - then lay the froth as high as possible, but take care that it is well - drained in the sieve, otherwise it will mix with the wine, and the - syllabub be spoiled. - - - 64. A SOLID SYLLABUB. - - To a quart of rich cream put a quart of white wine, the juice of two - lemons, with the rind of one grated, and sweeten it to taste. Whip it - up well and take off the froth as it rises. Put it upon a hair sieve, - and let it stand in a cool place till the next day. Then half fill - the glasses with the scum, and heap up the froth as high as possible. - The bottom will look clear, and it will keep several days. - - - 65. SNOW BALLS. - - Pare and take out the cores of five large baking apples, and fill the - holes with orange or quince marmalade. Then take some good hot paste, - roll the apples in it, and make the crust of an equal thickness; put - them in a tin dripping pan, bake them in a moderate oven, and when - taken out, make iceing for them; let the same be a quarter of an inch - thick, and set them a good distance from the fire until they become - hardened, but be cautious that they are not browned. - - - 66. CAPILLAIRE. - - Mix six eggs well beat up, with fourteen pounds of loaf sugar, - and three pounds of coarse sugar. Put them into three quarts of - water, boil it twice, skim it well, and add a quarter of a pint of - orange-flower water: strain it through a jelly-bag, and put it into - bottles for use. A spoonful or two of this syrup put into a draught - of either cold or warm water, makes it drink exceedingly pleasant. - - - 67. CONFECTIONARY DROPS. - - Take double refined sugar, pound and sift it through a hair sieve, - not too fine; then sift it through a silk sieve, to take out all - the fine dust, which would destroy the beauty of the _drop_. Put - the sugar into a clean pan, and moisten it with any aromatic; if - rose-water, pour it in slowly, stirring it with a paddle, which - the sugar will fall from, as soon as it is moist enough, without - sticking. Colour it with a small quantity of liquid carmine, or any - other colour, ground fine. Take a small pan with a lip, fill it three - parts with paste, place it on a small stove, the half hole being - of the size of the pan, and stir the sugar with a little ivory or - bone handle, until it becomes liquid. When it almost boils, take it - from the fire and continue to stir it: if it be too moist, take a - little of the powdered sugar, and add a spoonful to the paste, and - stir it till it is of such a consistence as to run without too much - extension. Have a tin plate, very clean and smooth; take the little - pan in the left hand, and hold in the right a bit of iron, copper, - or silver wire, four inches long, to take off the drop from the lip - of the pan, and let it fall regularly on the tin plate; two hours - afterwards, take off the drops with the blade of a knife. - - - 68. CHOCOLATE DROPS. - - Scrape the chocolate to powder, and put an ounce to each pound of - sugar; moisten the paste with clear water, work it as above, only - take care to use all the paste prepared, as, if it be put on the - fire a second time, it greases, and the drop is not of the proper - thickness. - - - 69. ORANGE-FLOWER DROPS. - - These are made as the sugar drops, only using orange-flower water, - or, instead of it, use the essence of naroli, which is the essential - oil of that flower. - - - 70. COFFEE DROPS. - - An ounce of coffee to a pound of sugar will form a strong decoction: - when cleared, use it to moisten the sugar, and then make the drops as - above. - - - 71. PEPPERMINT DROPS. - - The only requisites to make these are, extreme cleanliness, the - finest sugar, and a few drops of the essence of peppermint. - - - 72. CLOVE DROPS. - - These are made as the cinnamon drops, the cloves being pounded, or - the essence used. Good cloves should be black, heavy, of a pungent - smell, hot to the taste, and full of oil. - - - 73. GINGER DROPS. - - Pound and sift through a silk sieve the required quantity of ginger, - according to the strength wanted, and add it to the sugar with clear - water. China ginger is the best, being aromatic as well as hot and - sharp tasted. - - - 74. LIQUORICE LOZENGES. - - Take of extract of liquorice, - double refined sugar, each 10 oz. - tragacanth, powdered, 3 oz. - - Powder them thoroughly, and make them into lozenges with rose-water. - - These are agreeable pectorals, and may be used at pleasure in - tickling coughs. The above receipt is the easiest and best mode of - making these lozenges. Refined extract of liquorice should be used: - and it is easily powdered in the cold, after it has been laid for - some days in a dry and rather warm place. - - - 75. EXTRACT OF LIQUORICE. - - The liquorice root is to be boiled in eight times its weight of - water, to one half; the liquor is then to be expressed, and, after - the fæces have subsided, to be filtered; it is then to be evaporated, - with a heat between 200° and 212°, until it becomes thickish; and, - lastly, it is to be evaporated with a heat less than 200°, and - frequently stirred, until it acquire a consistence proper for forming - pills. This is made into little pastilles, or flat cakes, often - bearing the impression of the places where they are made; and a bit - now and then put into the mouth, takes off the tickling of a cough. - It should be sucked to make it pleasant, as much of the juice taken - at a time is unpleasant. - - - 76. LIQUORICE JUICE. - - Take up the roots in July; clean them perfectly as soon as out of the - earth, then hang them up in the air, till nearly dry; after this cut - them into thin slices, and boil them in water till the decoction is - extremely strong; then press it hard out to obtain all the juice from - the roots. This decoction is left to settle a little, and when it has - deposited its coarser parts, pour it off into vessels, evaporate it - over a fire, strong first, but mild afterwards, till it becomes of - a thick consistence; then let the fire go out, and when the extract - is cool, take out large parcels of it at a time, and work them well - with the hands, forming them into cylindric masses, which cut into - such lengths as required, roll them over half-dried bay-leaves, - which adhere to the surfaces, and leave them exposed to the sun, - till perfectly dried. Great nicety is to be observed at the end of - the evaporation, to get the extract to a proper consistence without - letting it burn. - - - 77. REFINED LIQUORICE. - - That description of article which is vended in thin, rounded, and - glazed pieces, about the thickness of a crow’s quill, is entirely - prepared in this country. The whole process consists in evaporating - the liquorice-ball anew, and purifying it by rest, with the help of - isinglass, &c. - - - 78. CANDIED ORANGE MARMALADE. - - Cut the clearest Seville oranges into two, take out all the juice - and pulp into a basin, and pick all the skins and seeds out of it. - Boil the rinds in hard water till they become tender, and change the - water two or three times while they are boiling. Then pound them in a - marble mortar, and add to it the juice and pulp; put them next into - a preserving pan with double their weight in loaf sugar, and set it - over a slow fire. Boil it rather more than half an hour, put it into - pots: cover it with brandy paper, and tie it close down. - - - 79. TRANSPARENT MARMALADE. - - Cut very pale Seville oranges into quarters; take out the pulp, put - it into a basin, and pick out the skins and seeds. Put the peels - into a little salt and water, and let them stand all night, then - boil them in a good quantity of spring water until they are tender: - cut them in very thin slices, and put them into the pulp. To every - pound of marmalade put one pound and a half of double refined beaten - sugar; boil them together gently for 20 minutes; if they are not - transparent, boil them a few minutes longer. Stir it gently all the - time, and take care not to break the slices. When it is cold, put it - into jelly and sweetmeat glasses tied down tight. - - - 80. BARBERRY MARMALADE. - - Mash the barberries in a little water, on a warm stove; pass them - through a hair sieve with a paddle; weigh the pulp and put it back on - the fire; reduce it to one half, clarify a pound of sugar and boil it - well; put in the pulp and boil it together for a few minutes. - - - 81. QUINCE MARMALADE. - - Take quinces that are quite ripe, pare and cut them in quarters, - take out the cores, put them in a stew-pan with spring water, nearly - enough to cover them, keep them closely covered, and let them stew - gently till they are quite soft and red, then mash and rub them - through a hair sieve. Put them in a pan over a gentle fire, with as - much thick clarified sugar as the weight of the quinces; boil them - an hour and stir the whole time with a wooden spoon to prevent its - sticking; put it into pots, and when cold tie them down. - - - 82. SCOTCH MARMALADE. - - Take of the juice of Seville oranges, 2 pints, - yellow honey, 2 lbs. - - Boil to a proper consistence. - - - 83. HARTSHORN JELLY. - - Boil half a pound of hartshorn in three quarts of water, over a - gentle fire, till it becomes a jelly; when a little hangs on a spoon - it is done enough. Strain it hot, put it into a well-tinned saucepan, - and add to it half a pint of Rhenish wine, and a quarter of a pound - of loaf sugar. Beat the whites of four eggs or more to a froth, stir - it sufficiently for the whites to mix well with the jelly, and pour - it in as if cooling it. Boil it two or three minutes, then put in the - juice of four lemons, and let it boil two minutes longer. When it is - finely curdled and of a pure white, pour it into a swan-skin jelly - bag over a China basin, and pour it back again until it becomes as - clear as rock water; set a very clean China basin under, fill the - glasses, put some thin lemon rind into the basin, and when the jelly - is all run out of the bag, with a clean spoon fill the rest of the - glasses, and they will look of a fine amber colour. Put in lemon and - sugar agreeable to the palate. - - - 84. WHIPT CREAM. - - Mix the whites of eight eggs, a quart of thick cream, and half a pint - of sack, sweeten them to taste with double refined sugar. It may be - perfumed with a little musk or ambergris tied in a rag and steeped - in a little cream. Whip it up with a whisk, and some lemon-peel tied - in the middle of the whisk. Then lay the froth with a spoon on the - glasses, or basins. - - - 85. PISTACHIO CREAM. - - Beat half a pound of pistachio nut kernels in a mortar with a - spoonful of brandy. Put them into a pan with a pint of good cream - and the yolks of two eggs beaten fine. Stir it gently over the fire - till it grows thick, and then put it into a China soup plate. When it - is cold stick it over with small pieces of the nuts, and send it to - table. - - - 86. ICE CREAM. - - To a pound of any preserved fruit add a quart of good cream, squeeze - the juice of two lemons into it and some sugar to taste. Let the - whole be rubbed through a fine hair sieve, and if raspberry, - strawberry, or any red fruit, add a little cochineal to heighten the - colour: have the freezing pot nice and clean; put the cream into it - and cover it; then put it into the tub with ice beat small, and some - salt; turn the freezing pot quick, and as the cream sticks to the - sides, scrape it down with an ice-spoon, and so on till it is frozen. - The more the cream is worked to the side with the spoon, the smoother - and better flavoured it will be. After it is well frozen, take it out - and put it into ice shapes with salt and ice: then carefully wash the - shapes for fear of any salt adhering to them; dip them in lukewarm - water and send them to table. - - - 87. _Another Method._ - - Bruise two pottles of strawberries in a basin with half a pint of - good cream, a little currant jelly, and some cold clarified sugar; - rub this well through the tammy, and put it in an ice pot well - covered; then set it in a tub of broken ice with plenty of salt; when - it grows thick about the sides, stir it with a spoon, and cover it - close again till it is perfectly frozen through; cover it well with - ice and salt both under and over, and when it is frozen change it - into a mould and cover well with ice. Sweeten a little plain cream - with sugar and orange flower water, and treat it the same; likewise - any other fruit, without cream, may be mixed as above. This is called - _water ice_. - - - 88. CURRANT JELLY. - - Take the juice of red currants, 1 lb. - sugar, 6 oz. - Boil down. - - - 89. _Another Method._ - - Take the juice of red currants, and - white sugar, equal quantities. - Stir it gently and smoothly for three hours, put it into glasses, - and in three days it will concrete into a firm jelly. - - - 90. BLACK CURRANT JELLY. - - Put to ten quarts of ripe dry black currants, one quart of water; put - them in a large stew-pot, tie paper close over them, and set them for - two hours in a cool oven. Squeeze them through a fine cloth, and add - to every quart of juice a pound and a half of loaf sugar broken into - small pieces. Stir it till the sugar is melted; when it boils skim it - quite clean. Boil it pretty quick over a clear fire, till it jellies, - which is known by dipping a skimmer into the jelly and holding it in - the air; when it hangs to the spoon in a drop, it is done. If the - jelly is boiled too long it will lose its flavour and shrink very - much. Pour it into pots, cover them with brandy papers, and keep them - in a dry place. Red and white jellies are made in the same way. - - - 91. APPLE JELLY. - - Take of apple juice strained, 4 lbs. - sugar, one pound. - Boil to a jelly. - - - 92. STRAWBERRY JELLY. - - Take of the juice of strawberries, 4 lbs. - sugar, 2 lbs. - Boil down. - - - 93. GOOSEBERRY JELLY. - - Dissolve sugar in about half its weight of water, and boil; it will - be nearly solid when cold; to this syrup add an equal weight of - gooseberry juice, and give it a boil, but not long, for otherwise it - will not fix. - - - 94. RASPBERRY CREAM. - - Rub a quart of raspberries through a hair sieve, and take out the - seeds and mix it well with cream; sweeten it with sugar to your - taste, then put it into a stone jug, and raise a froth with a - chocolate mill. As the froth rises, take it off with a spoon, and lay - it upon a hair sieve. When there is as much froth as wanted, put what - cream remains in a deep China dish, and pour the frothed cream upon - it, as high as it will lie on. - - - 95. RASPBERRY JAM. - - Mash a quantity of fine ripe dry raspberries, strew on them their own - weight of loaf sugar, and half their weight of white currant juice. - Boil them half an hour over a clear slow fire, skim them well, and - put them into pots or glasses; tie them down with brandy papers, and - keep them dry. Strew on the sugar as quick as possible after the - berries are gathered, and in order to preserve their flavour, they - must not stand long before boiling them. - - - 96. STRAWBERRY JAM. - - Bruise very fine some scarlet strawberries, gathered when quite ripe, - and put to them a little juice of red currants. Beat and sift their - weight in sugar, strew it over them, and put them into a preserving - pan. Set them over a clear slow fire, skim them, then boil them 20 - minutes, and put them into glasses. - - - 97. RASPBERRY PASTE. - - Mash a quart of raspberries, strain one half and put the juice to the - other half; boil them a quarter of an hour, put to them a pint of red - currant juice, and let them boil all together, till the raspberries - are done enough. Then put a pound and a half of double refined sugar - into a clean pan, with as much water as will dissolve it; boil it to - a sugar again; then put in the raspberries and juice, scald and pour - them into glasses. Put them into a stove to dry, and turn them when - necessary. - - - 98. DAMSON CHEESE. - - Boil the fruit in a sufficient quantity of water to cover it; strain - the pulp through a very coarse hair sieve; to each pound add four - ounces of sugar. Boil till it begins to candy on the sides, then pour - it into tin moulds. Other kinds of plums may be treated in the same - way, as also cherries, and several kinds of fruit. - - - 99. AN OMELETTE SOUFFLE. - - Put two ounces of the powder of chestnuts into a skillet, then add - two yolks of new laid eggs, and dilute the whole with a little cream, - or even a little water; when this is done, and the ingredients well - mixed, leaving no lumps, add a bit of the best fresh butter, about - the size of an egg, and an equal quantity of powdered sugar; then - put the skillet on the fire, and keep stirring the contents; when - the cream is fixed and thick enough to adhere to the spoon, let it - bubble up once or twice, and take it from the fire; then add a third - white of an egg to those you have already set aside, and whip them - to the consistency of snow: then amalgamate the whipped whites of - eggs and the cream, stirring them with a light and equal hand, pour - the contents into a deep dish, sift over with double refined sugar, - and place the dish on a stove, with a fire over it as well as under, - and in a quarter of an hour the cream will rise like an _omelette - souffle_; as soon as it rises about four inches it is fit to serve up. - - - 100. ORGEAT PASTE. - - Blanch and pound three quarters of a pound of sweet, and a quarter - of a pound of bitter almonds; pound them in a mortar, and wet them - sufficiently with orange flower water, that they may not oil. When - they are pounded fine, add three quarters of a pound of fine powdered - sugar to them, and mix the whole in a stiff paste, which put into - pots for use. It will keep six months; when wanted to be used, take a - piece about the size of an egg, and mix it with half a pint of water, - and squeeze it through a napkin. - - - 101. PATE DE GUIMAUVE. - - Take of decoction of marshmallow roots, 4 oz. - water, 1 gallon. - Boil 4 pints and strain: then add gum arabic, half a pound, refined - sugar, 2 lbs. Evaporate to an extract, then take it from the fire, - stir it quickly with the whites of twelve eggs, previously beaten to - a froth: then add, while stirring, half an oz. of orange-flower water. - - - 102. _Another._ - - Take of very white gum arabic, and white sugar, each 2¼ lbs. with a - sufficient quantity of boiling water. Dissolve, strain, and evaporate - without boiling, to the consistence of honey: beat up the whites - of six eggs with four drachms of orange-flower water, which mix - gradually with the paste, and evaporate over a slow fire, stirring it - continually till it will not stick to the fingers, it should be very - light, spongy, and extremely white. - - - 103. PATE DE JUJUBES. - - Take of raisins stoned, 1 lb. - currants picked, - jujubes, opened, each 4 oz. - water, a sufficient quantity. - Boil; strain with expression, add sugar, 2½ lbs. gum arabic, 2½ - lbs. previously made into a mucilage with some water, and strain; - evaporate gently, pour into moulds, finish by drying in a stove and - then divide it. - - - - - TO PRESERVE FRUITS. - - ———— - -Some rules are necessary to be observed in this branch of confectionary. - -In the first place, observe, in making syrups, that the Sugar is well -dissolved before it is placed on the fire, otherwise the scum will not -rise well, nor the fruit obtain its best colour. - -When stone fruits are preserved, cover them with mutton suet rendered, -to exclude the air; as air is sure to ruin them. - -All wet sweet-meats must be kept dry and cool to preserve them from -mouldiness and damp. - -Dip a piece of writing paper in brandy, lay it close upon the -sweetmeats, cover them tight with paper, and they will keep well for -any length of time; but they will inevitably spoil without these -precautions. - - - 104. TO BOTTLE DAMSONS. - - Put damsons, before they are too ripe, into wide-mouthed bottles, and - cork them down tight; then put them into a moderately heated oven, - and about three hours will do them; observe that the oven is not - too hot, otherwise it will make the fruit fly. All kinds of fruits - that are bottled may be done in the same way, and they will keep two - years; after they are done, they must be put away with the mouth - downward, in a cool place, to keep them from fermenting. - - - 105. TO PRESERVE BARBERRIES. - - Set an equal quantity of barberries and sugar in a kettle of boiling - water, till the sugar is melted and the barberries quite soft; let - them remain all night. Put them next day into a preserving pan, and - boil them fifteen minutes, then put them into jars, tie them close, - and set them by for use. - - - 106. GRAPES. - - Take close bunches, whether white or red, not too ripe, and lay them - in a jar. Put to them a quarter of a pound of sugar candy, and fill - the jar with common brandy. Tie them up close with a bladder, and set - them in a dry place. - - - 107. TO DRY CHERRIES. - - Having stoned the desired quantity of morello cherries, put a pound - and a quarter of fine sugar to every pound; beat and sift it over the - cherries, and let them stand all night. Take them out of their sugar, - and to every pound of sugar, put two spoonsful of water. Boil and - skim it well, and then put in the cherries; boil the sugar over them, - and next morning strain them, and to every pound of syrup put half a - pound more sugar; boil it till it is a little thicker, then put in - the cherries and let them boil gently. The next day strain them, put - them in a stove and turn them every day till they are dry. - - - 108. TO CLARIFY HONEY. - - The best kind is clarified by merely melting it in a water bath, - and taking off the scum; the middling kind by dissolving it in - water, adding the white of an egg to each pint of the solution; and - boiling it down to its original consistence, skimming it from time - to time. The inferior kind requires solution in water, boiling the - solution with one pound of charcoal, to 25 pounds of honey, adding, - when an excess of acid is apprehended, a small quantity of chalk - or oyster-shell powder; next by straining it several times through - flannel, and reducing the solution to its original consistence by - evaporation. - - - 109. TO PRESERVE CANDIED ORANGE FLOWERS. - - Free them from their cups, stamina, and pistils, put four ounces into - one pound of sugar boiled to a candy height, and poured on a slab, so - as to be formed into cakes. - - - 110. TO PRESERVE FRUITS IN BRANDY, OR OTHER SPIRITS. - - Gather plums, apricots, cherries, peaches, and other juicy fruits, - before they are perfectly ripe, and soak them for some hours in - hard, or alum water, to make them firm; as the moisture of the fruit - weakens the spirit, it ought to be strong, therefore, add five ounces - of sugar to each quart of spirit. - - - 111. SEVILLE ORANGES, WHOLE. - - Cut a hole at the stem end of the oranges, the size of sixpence, - take out all the pulp, put the oranges into cold water for two days, - changing it twice a day; boil them rather more than an hour, but do - not cover them, as it will spoil the colour; have ready a good syrup, - into which put the oranges, and boil them till they look clear; then - take out the seeds, skins, &c. from the pulp first taken out of the - oranges, and add to it one of the whole oranges, previously boiled, - with an equal weight of sugar to it and the pulp; boil this together - till it looks clear, over a slow fire, and when cold fill the oranges - with this marmalade, and put on the tops; cover them with syrup, and - put brandy paper on the top of the jar. It is better to take out the - inside at first, to preserve the fine flavour of the juice and pulp, - which would be injured by boiling in the water. - - - 112. CUCUMBERS AND MELONS. - - Take large cucumbers, green, and free from seed, put them in a jar - of strong salt and water, with vine leaves on the top, set them by - the fire side till they are yellow; then wash and set them over a - slow fire in alum and water, covered with vine leaves; let them - boil till they become green; take them off, and let them stand in - the liquor till cold: then quarter them, and take out the seed and - pulp; put them in cold spring water, changing it twice a day for - three days. Have ready a syrup made thus: to one pound of loaf sugar, - half an ounce of ginger bruised, with as much water as will wet it; - when it is quite free from scum, put in, when boiling, the rind of - a lemon and juice; when quite cold, pour the syrup on the melons. - If the syrup is too thin, after standing two or three days, boil it - again, and add a little more sugar. A spoonful of rum, gives it the - West-Indian flavour. Girkins may be done the same way. One ounce of - alum, when pounded, is sufficient for a dozen melons of a middling - size. - - - 113. STRAWBERRIES, WHOLE. - - Take an equal weight of fruit and double refined sugar, lay the - former in a large dish, and sprinkle half the sugar in fine powder; - give a gentle shake to the dish, that the sugar may touch the under - side of the fruit. Next day make a thin syrup with the remainder of - the sugar; and allow one pint of red currant juice, to every three - pounds of strawberries; in this simmer them until sufficiently - jellied. Choose the largest scarlets, not dead ripe. - - - 114. APRICOTS. - - Infuse young apricots before their stones become hard, into a pan of - cold spring water, with plenty of vine leaves; set them over a slow - fire until they are quite yellow, then take them out and rub them - with a flannel and salt to take off the lint; put them into the pan - to the same water and leaves, cover them close at a distance from the - fire, until they are a fine light green, then pick out all the bad - ones. Boil the best gently two or three times in a thin syrup, and - let them be quite cold each time before you boil them. When they look - plump and clear, make a syrup of double refined sugar, but not too - thick; give your apricots a gentle boil in it, and then put them into - the pots or glasses, dip a paper in brandy, lay it over them, tie - them close, and keep them in a dry place. - - - 115. CANDIED ANGELICA. - - The stalks are to be boiled for a quarter of an hour in water, to - take away their bitterness, and some of the strong scent; they are - then to be put into syrup, boiled to a full candied height, and kept - on the fire, until they appear quite dry, and then taken out and - drained. - - - 116. CANDIED ERINGO. - - Is prepared nearly in the same manner as candied angelica, but the - roots are only slit, and washed three or four times in cold water, - before they are put into the syrup. - - - 117. GOOSEBERRIES. - - Put an ounce of roche alum beat very fine, into a large pan of - boiling hard water; place a few gooseberries at the bottom of a hair - sieve, and hold them in the water till they turn white. Then take out - the sieve, and spread the gooseberries between two cloths; put more - into the sieve, and repeat it till they are all done: Put the water - into a glazed pot until the next day, then put the gooseberries into - wide-mouthed bottles; pick out all the cracked and broken ones, pour - the water clear out of the pot, and fill the bottles with it, cork - them loosely, and let them stand a fortnight. If they rise to the - corks, draw them out and let them stand two or three days uncorked, - then cork them close again. - - - - - PICKLING. - - ———— - -This branch of domestic economy comprises a great variety of articles -which are essentially necessary to the convenience of families. - -It is too prevalent a practice to make use of brass utensils to give -pickles a fine colour. This pernicious custom is easily avoided by -heating the liquor and keeping it in a proper degree of warmth before -it is poured upon the pickle. Stone or glass jars are the best adapted -for sound keeping. - -Pickles should never be handled with the fingers, but taken out by a -spoon, with holes in it, kept for the purpose. - -The strongest vinegar must be used for pickling. It must not be boiled, -as thereby the strength of the vinegar and spices will be evaporated. -By parboiling the pickles in brine, they will be ready in half the time -they would otherwise be. When taken out of the hot brine, let them get -cold and quite dry before you put them into the pickle. - -The articles to be pickled should be perforated with a larding pin, in -several places, by which means they will the more readily imbibe the -flavour of the pickle. - -The spices, &c. generally used, are those mentioned in the following -receipt for walnuts. - - - 118. TO PICKLE WALNUTS. - - Make a brine of salt and water, with a quarter of a pound of salt to - a quart of water. Soak the walnuts in this for a week, and if you - wish to have them ready the sooner, run a larding pin through them, - in half a dozen places, which will make them much softer and better - flavoured. Put them into a stew-pan with the brine, and give them a - gentle simmer. Lay them on a sieve to drain, then put them on a fish - plate in the open air, a couple of days, or till they turn black. - Put them into unglazed or stone jars, about three parts full, and - fill up the jars with the following pickle;[13] and when they have - been done about a week, open them and fill them up again, and so on - continually, or else they will be spoiled. - - - 119. ONIONS. - - Put a sufficient quantity into salt and water for nine days, - observing to change the water every day; next put them into jars and - pour fresh boiling salt and water over them, cover them close up till - they are cold, then make a second decoction of salt and water, and - pour it on boiling. When it is cold drain the onions on a hair sieve, - and put them into wide-mouthed bottles; fill them up with distilled - vinegar; put into every bottle a slice or two of ginger, a blade of - mace, and a tea-spoonful of sweet oil, which will keep the onions - white. Cork them well up, and keep them in a dry place. - - - 120. SAUR KRAUT. - - Take a large strong wooden vessel, or cask, resembling a salt-beef - cask, and capable of containing as much as is sufficient for the - winter’s consumption of a family. Gradually break down or chop the - cabbages (deprived of outside green leaves,) into very small pieces; - begin with one or two cabbages at the bottom of the cask, and add - others at intervals, pressing them by means of a wooden spade, - against the side of the cask, until it is full. Then place a heavy - weight upon the top of it, and allow it to stand near to a warm - place, for four or five days. By this time it will have undergone - fermentation, and be ready for use. Whilst the cabbages are passing - through the process of fermentation, a very disagreeable fetid, acid - smell is exhaled from them; now remove the cask to a cool situation, - and keep it always covered up. Strew aniseeds among the layers of the - cabbage during its preparation, which communicates a peculiar flavour - to the Saur Kraut at an after period. - - In boiling it for the table, two hours is the period for it to be on - the fire. It forms an excellent nutritious and antiscorbutic food for - winter use. - - - 121. PECCALILLI:—INDIAN METHOD. - - This consists of all kinds of pickles mixed and put into one large - jar—girkins, sliced cucumbers, button onions, cauliflowers, broken - in pieces. Salt them, or put them in a large hair sieve in the sun - to dry for three days, then scald them in vinegar for a few minutes; - when cold put them together. Cut a large white cabbage in quarters, - with the outside leaves taken off and cut fine, salt it, and put it - in the sun to dry for three or four days; then scald it in vinegar, - the same as cauliflower, carrots, three parts boiled in vinegar and - a little bay salt; French beans, rock-samphire, reddish pods, and - nastertiums, all go through the same process as girkins, capsicums, - &c. To one gallon of vinegar put four ounces of ginger bruised, two - ounces of whole white pepper, two ounces of allspice, half an ounce - of chillies bruised, four ounces of turmeric, one pound of the best - mustard, half a pound of shalots, one ounce of garlic and half a - pound of bay salt. The vinegar, spice, and other ingredients, except - the mustard, must boil half an hour; then strain it into a pan, put - the mustard into a large basin, with a little vinegar; mix it quite - fine and free from lumps, then add more; when well mixed put it to - the vinegar just strained off, and when quite cold put the pickles - into a large pan, and the liquor over them; stir them repeatedly so - as to mix them all; finally, put them into a jar, and tie them over - first with a bladder, and afterwards with leather. The capsicums want - no preparation. - - - 122. SAMPHIRE. - - Put what quantity is wanted into a clean pan, throw over it two - or three handsful of salt, and cover it with spring water for - twenty-four hours; next put it into a clean saucepan, throw in a - handful of salt, and cover it with good vinegar. Close the pan tight, - set it over a slow fire, and let it stand till the samphire is green - and crisp; then take it off instantly, for should it remain till it - is soft, it will be totally spoiled. Put it into the pickling pot - and cover it close; when it is quite cold tie it down with a bladder - and leather, and set it by for use. Samphire may be preserved all - the year by keeping it in a very strong brine of salt and water, and - just before using it, put it for a few minutes into some of the best - vinegar. - - - 123. MUSHROOMS. - - Put the smallest that can be got into spring water, and rub them with - a piece of new flannel dipped in salt. Throw them into cold water as - they are cleaned, which will make them keep their colour; next put - them into a saucepan with a handful of salt upon them. Cover them - close and set them over the fire four or five minutes, or till the - heat draws the liquor from them; next lay them betwixt two dry cloths - till they are cold; put them into glass bottles and fill them up with - distilled vinegar, with a blade of mace, and a teaspoonful of sweet - oil in every bottle; cork them up close and set them in a dry cool - place; as a substitute for distilled vinegar, use white wine vinegar, - or ale. Allegon will do, but it must be boiled with a little mace, - salt, and a few slices of ginger, and it must be quite cold before it - is poured upon the mushrooms. - - - 124. _Another Method._ - - Bruise a quantity of well-grown flaps of mushrooms with the hands, - and then strew a fair proportion of salt over them; let them stand - all night, and the next day put them into stew-pans; set them in a - quick oven for twelve hours, and strain them through a hair sieve. - To every gallon of liquor put of cloves, Jamaica black pepper, and - ginger, one ounce each, and half a pound of common salt; set it on a - slow fire, and let it boil till half the liquor is wasted; then put - it into a clean pot, and when cold bottle it for use. - - - 125. CUCUMBERS. - - Let them be as free from spots as possible; take the smallest that - can be got, put them into strong salt and water for nine days, till - they become yellow; stir them at least twice a day; should they - become perfectly yellow, pour the water off and cover them with - plenty of vine leaves. Set the water over the fire, and when it - boils, pour it over them, and set them upon the earth to keep warm. - When the water is almost cold make it boil again, and pour it upon - them; proceed thus till they are of a fine green, which they will be - in four or five times; keep them well covered with vine leaves, with - a cloth and dish over the top to keep in the steam, which will help - to green them. - - When they are greened put them in a hair sieve to drain, and then to - every two quarts of white wine vinegar put half an ounce of mace, ten - or twelve cloves, an ounce of ginger cut into slices, an ounce of - black pepper, and a handful of salt. Boil them all together for five - minutes; pour it hot on the pickles, and tie them down for use. They - may also be pickled with ale, ale vinegar, or distilled vinegar, and - adding three or four cloves of garlic and shalots. - - - 126. ARTIFICIAL ANCHOVIES. - - To a peck of sprats put two pounds of salt, three ounces of bay-salt, - one pound of salt-petre, two ounces of prunella, and a few grains of - cochineal; pound all in a mortar, put into a stone pan first a layer - of sprats, and then one of the compound, and so on alternately to - the top. Press them down hard; cover them close for six months, and - they will be fit for use, and will really produce a most excellent - flavoured sauce. - - - 127. SALMON. - - Boil the fish gently till done, and then take it up, strain the - liquor, add bay leaves, pepper corns, and salt; give these a boil, - and when cold add the best vinegar to them; then put the whole - sufficiently over the fish to cover it, and let it remain a month at - least. - - - 128. TO PRESERVE FISH BY SUGAR. - - Fish may be preserved in a dry state, and perfectly fresh, by means - of sugar alone, and even with a very small quantity of it. - - Fresh fish may be kept in that state for some days, so as to be as - good when boiled as if just caught. If dried, and kept free from - mouldiness, there seems no limit to their preservation; and they - are much better in this way than when salted. The sugar gives no - disagreeable taste. - - This process is particularly valuable in making what is called - kippered salmon; and the fish preserved in this manner are far - superior in quality and flavour to those which are salted or smoked. - If desired, as much salt may be used as to give the taste that may be - required; but this substance does not conduce to their preservation. - - In the preparation, it is barely necessary to open the fish, and to - apply the sugar to the muscular parts, placing it in a horizontal - position for two or three days, that this substance may penetrate. - After this it may be dried; and it is only further necessary to wipe - and ventilate it occasionally, to prevent mouldiness. - - A table spoonful of brown sugar is sufficient in this manner for a - salmon of five or six pounds weight; and if salt is desired, a tea - spoonful or more may be added. Saltpetre may be used instead, in the - same proportion, if it is desired to make the kipper hard. - - - 129. TO SALT HAMS. - - For three hams pound and mix together half a peck of salt, half an - ounce of salt prunella, three ounces of salt-petre, and four pounds - of coarse salt; rub the hams well with this, and lay what is to spare - over them, let them lie three days, then hang them up. Take the - pickle in which the hams were, put water enough to cover the hams, - with more common salt, till it will bear an egg, then boil and skim - it well, put it in the salting tub, and the next morning put it in - the hams; keep them down the same as pickled pork; in a fortnight - take them out of the liquor, rub them well with brine, and hang them - up to dry. - - - 130. TO DRY SALT BEEF AND PORK. - - Lay the meat on a table or in a tub with a double bottom, that the - brine may drain off as fast as it forms, rub the salt well in, and - be careful to apply it to every niche; afterwards put it into either - of the above utensils; when it must be frequently turned, after the - brine has ceased running, it must be quite buried in salt, and kept - closely packed. Meat which has had the bones taken out is the best - for salting. In some places the salted meat is pressed by heavy - weights, or a screw, to extract the moisture sooner. - - - 131. TO PICKLE IN BRINE. - - A good brine is made of bay salt and water, thoroughly saturated, - so that some of the salt remains undissolved; into this brine the - substances to be preserved are plunged, and kept covered with it. - Among vegetables, French beans, artichokes, olives, and the different - sorts of samphire, may be thus preserved, and among animals, herrings. - - - 132. _To Salt by another Method._ - - Mix brown sugar, bay salt, common salt, each two pounds, saltpetre - eight ounces, water two gallons; this pickle gives meats a fine - red colour, while the sugar renders them mild and of excellent - flavour.—Large quantities are to be managed by the above proportions. - - - - - BRITISH WINES. - - ———— - -The different processes in wine making, range themselves under the -following heads: - -Gathering the fruit,—picking the fruit,—bruising the fruit,—and vatting -the fruit. - -Vinous fermentation, flavouring the wine,—drawing the must,—pressing -the husks,—casking the must. - -Spirituous fermentation, racking the wine,—fuming the wine,—bottling -and corking the wine. - - - APPARATUS FOR WINE MAKING. - -To make wine well, and with facility, persons should have all the -requisite apparatus, namely, the _vats, vat-staff, fruit-bruiser, -strainer, hair-bags, canvas-bags, wine-press, thermometer, and -bottling-machine_. - - - 133. GATHERING THE FRUIT. - - Fruit of every description, says Mr. Carnell, in his excellent - treatise on wine making, should be gathered in fine weather; those of - the berry kind often appear ripe to the eye before they really are - so, therefore it is requisite to taste them several times in order - to ascertain that they are arrived at the crisis of maturity. If the - fruit be not ripe, the wine will be harsh and hard, and unpleasant to - the palate, and more so to the stomach; it will also take more spirit - and saccharine, and take a longer time to be fit for the table. If - the fruit be too ripe, the wine from it will be faint, low, and - vapid; it will not be strong and generous; it will also require more - trouble, additional spirit, and expense. - - - 134. PICKING. - - Detach the unripe and bad berries: the result when the wine is drank, - will be greatly superior in richness. Pick the stalks from grapes, - currants, and gooseberries, previously to their being placed in the - vat. - - - 135. BRUISING. - - The quantity of fruit for making a vintage of domestic wine, is not - so large but it may be bruised in a tub, and from thence removed - into the vat, or if the quantity be very small, it may be bruised - in the vat. While the fruit is picking by one person, another may - bruise it, and as it is bruised remove it into the vat. When Malaga - or Smyrna raisins are used, they are to be put into the vat with the - water, to soak, and the following day taken out and bruised, then - returned into the vat again. - - - 136. VATTING. - - The first thing to be done is to place the guard against the - tap-hole, to prevent the husks escaping at the time the must or - extract is drawn off. When all the fruit is in the vat the water - should be added, and the contents stirred with the vat-staff, - and left to macerate until the next day, when sugar, tartar, &c. - diluted with some of the liquor, is to be put into the vat, and the - whole again stirred up. The place where the vat is situated should - have a free circulation of air, and a temperature of not less than - 58 degrees. If the vinous fermentation do not take place, in a - reasonable time, the contents must be often stirred, and the place - made warmer. - - - 137. VINOUS FERMENTATION. - - The time of a vinous fermentation commencing is always uncertain; - it depends much on the quality and quantity of the contents of the - vat, on its local situation, on the season or weather, and most - particularly on the greenness or ripeness of the fruit. To produce a - medium vinous fermentation, the vats and contents ought to be placed - in a temperature from 60 to 70 degrees. And if this is found not to - produce fermentation in a short time, the temperature of the place - must be made warmer, and the vat often stirred with the vat-staff. - - The commencement of the vinous fermentation may be known by plunging - the thermometer into the middle of the vat, for a minute, and - when taken out, if a fermentation has commenced, the temperature - of the contents will be higher than at the place where the vats - are situated. When the vinous fermentation begins, it is very - conspicuous, and may be known by its taste, smell, appearance, and - effects. The contents will first gently rise, and swell with a slight - movement and a little hissing. A considerable motion will take place, - and the contents will increase in heat and bulk, while a quantity of - air escapes. - - It is impossible to lay down an exact time for a vinous fermentation; - but for eighteen gallons, two or three days are generally sufficient - for white wines; and red wines require a day or two more. - - - 138. FLAVOURING. - - When the vinous fermentation is about half over, the flavouring - ingredients are to be put into the vat and well stirred into the - contents. If almonds form a component part, they are first to be - beaten to a paste and mixed with a pint or two of the must. Nutmegs, - cinnamon, ginger, seeds, &c. should, before they are put into the - vat, be reduced to powder, and mixed with some of the _must_. - - - 139. DRAWING THE MUST. - - When the must in the vat gives, by tasting, a strong vinous pungency, - that is the period to stop the remaining slight fermentation, by - drawing off the must, in order to have strong and generous wine. - - A cock, or spicket and faucet, is to be put into the tap-hole of - the vat, and the must drawn off and put into open vessels, there to - remain till the pressing is finished. - - - 140. PRESSING THE HUSKS. - - As soon as all the must is drawn off from the vat, the husks are - to be put into hair-bags, and the mouth of each bag is to be well - fastened, then put into the press, and the whole pressed without - delay. The must that is pressed out is to be mixed with the must that - was drawn off from the vat. Many ways may be contrived for pressing - a small vintage, for those persons who cannot afford to purchase a - proper wine-press; but several wines do not require pressing; and may - be strained through a sweet, clean, canvas bag, made with a pointed - end downwards. - - - 141. CASKING THE MUST. - - Each cask is to be filled, within about an inch of the bung-hole, - which should be covered over lightly with a flat piece of wood. The - must now is perfectly cool and calm, and will remain in this state - until the spirituous fermentation commences. - - - 142. SPIRITUOUS FERMENTATION. - - The spirituous fermentation is essentially necessary to the - clarification, goodness, and perfection of the wine. If the vinous - fermentation has been well conducted, and the wine cellar be not too - cold, a spirituous fermentation will commence in a few days, and - abate in six or twelve days, the time depending on circumstances, - and on the quality and quantity of the wine. The brandy or spirit - assigned should at this time be put to the wine by pouring it in - gently without disturbing the wine. The cask now, if not full, must - be filled up and bunged with a wooden bung covered with a piece of - new canvass larger than the bung. In about a month after the spirit - has been added, the cask will again want filling up; this should be - done with the overplus of the vintage, if not with some other good - wine, and the cask re-bunged very tight. The cask should be pegged - once a month or oftener to see if the wine be clear and not thick, - and as soon as it is fine and bright, it must be racked off its lees. - - - 143. RACKING. - - This is an operation highly requisite to the keeping wine good; - to its purification, strength, colour, brilliancy, richness, and - flavour, and is performed by drawing off the _wine_ and leaving the - _lees_ in the cask. A siphon should be used but if not, the cask - should be tapped two or three days previously. It may be racked off - into another cask, or into a vat or tub, and returned into the same - cask again, _after it has been well cleaned_; and, if requisite, - the cask may be slightly fumigated, immediately before the wine is - returned into it. If the wine, on being tasted, is found weak, a - little spirit is to be given to it, the cask filled up and bunged - tight. - - The racking off ought to be performed in temperate weather, and as - soon as the wines appear clear, a _second racking_ will make them - _perfectly brilliant_, and if so they will want no fining. - - - 144. FINING. - - Many wines require fining _before_ they are racked, and the operation - of fining is not always necessary. Most wines, well made, do not want - fining; this may be ascertained by drawing a little into a glass, - from a peg-hole. - - One of the best finings is as follows:—Take one pound of fresh - marsh-mallow roots, washed clean, and cut into small pieces; macerate - them in two quarts of soft water, for twenty-four hours, then gently - boil the liquor down to three half pints, strain it, and when cold, - mix with it half an ounce of pipe-clay or chalk, in powder, then pour - the mucilage into the cask, and stir up the wine so as not to disturb - the lees, and leave the vent-peg out for some days after. - - Or, take boiled rice, two table-spoonsful, the white of one new egg, - and half an ounce of burnt alum, in powder. Mix with a pint or more - of the wine, then pour the mucilage into the cask, and stir the wine - with a stout stick, but not to agitate the lees. - - Or, dissolve, in a gentle heat, half an ounce of isinglass in a pint - or more of the wine, then mix with it half an ounce of chalk, in - powder; when the two are well incorporated, pour it into the cask, - and stir the wine so as not to disturb the lees. - - As soon as wines are clear and bright, after being fined down, they - ought to be racked into a sweet and clean cask, the cask filled up - and bunged tight. - - - 145. BOTTLING AND CORKING. - - Fine clear weather is best for bottling all sorts of wines, and much - cleanliness is required. The first consideration, in bottling wines, - is to examine and see if the wines are in a proper state. _The wines - should be fine and brilliant_, or they will never brighten after. - - The bottles must be all sound, clean, and dry, with plenty of good - sound corks. - - The cork is to be put in with the hand, and then driven well in with - a flat wooden mallet, the weight of which ought to be a _pound and - a quarter_, but however, not to exceed a pound and a half, for if - the mallet be too light or too heavy it will not drive the cork in - _properly_, and may _break the bottle_. The corks must so completely - fill up the neck of each bottle as to render them _air tight_, but - leave a space of an inch between the wine and the cork. - - When all the wine is bottled, it is to be stored in a cool cellar, - and on _no account on the bottles’ bottoms_, but on their sides and - in saw-dust. - - - 146. MR. CARNELL’s RECEIPT FOR RED GOOSEBERRY WINE. - - Take cold soft water, 10 gallons, - red gooseberries, 11 gallons, and ferment. - Now mix raw sugar, 16 lbs. - beet-root, sliced, 2 lbs. and - red tartar, in fine powder, 3 ounces. - Afterwards put in sassafras chips, 1 lb. and - brandy, 1 gallon, or less. - - This will make 18 gallons. - - - 147. _Another._ - - When the weather is dry, gather gooseberries about the time they - are half ripe; pick them clean, put the quantity of a peck into a - convenient vessel, and bruise them with a piece of wood, taking as - much care as possible to keep the seeds whole. Now, having put the - pulp into a canvass-bag, press out all the juice; and to every gallon - of the gooseberries add about three pounds of fine loaf-sugar: mix - the whole together by stirring it with a stick, and as soon as the - sugar is quite dissolved, pour it into a convenient cask, which will - hold it exactly. If the quantity be about eight or nine gallons, - let it stand a fortnight; if twenty gallons, forty days, and so on - in proportion; taking care the place you set it in be cool. After - standing the proper time, draw it off from the lees, and put it into - another clean vessel of equal size, or into the same, after pouring - the lees out, and making it clean; let a cask of ten or twelve - gallons stand for about three months, and twenty gallons for five - months, after which it will be fit for bottling off. - - - 148. RED AND WHITE GOOSEBERRY WINE. - - Take cold soft water, 3 gallons, - red gooseberries, 1½ gallons, - white gooseberries, 2 gallons. - Ferment. - Now mix raw sugar, 5 lbs. - honey, 1½ lbs. - tartar, in fine powder, 1 oz. - Afterwards put in bitter almonds, two ounces, - sweet-briar, one small handful, and - brandy one gallon, or less. - - This will make six gallons. - - - 149. WHITE GOOSEBERRY OR CHAMPAIGNE WINE. - - Take cold soft water, 4½ gallons, - white gooseberries, 5 gallons. - Ferment. - Now mix refined sugar, 6 pounds, - honey, 4 pounds, - white tartar, in fine powder, 1 oz. - Put in orange and lemon peel, one ounce dry, or two ounces - fresh; and add - white brandy ½ a gallon. - - This will make nine gallons. - - - 150. GOOSEBERRY WINE OF THE BEST QUALITY, RESEMBLING CHAMPAIGNE. - - To each Scotch pint of full ripe gooseberries, mashed, add one Scotch - pint of water, milk-warm, in which has been dissolved 1 lb. of single - refined sugar: stir the whole well, and cover up the tub with a - blanket, to preserve the heat generated by the fermentation of the - ingredients: let them remain in this vessel three days, stirring them - twice or three times a day: strain off the liquor through a sieve, - afterwards through a coarse linen cloth; put it into the casks it - will ferment without yeast. Let the cask be kept full with some of - the liquor reserved for the purpose. It will ferment for ten days, - sometimes for three weeks: when ceased, and only a hissing noise - remains, draw off two or three bottles, according to the strength - you wish it to have, from every 20 pint cask, and fill up the cask - with brandy or whiskey; but brandy is preferable. To make it very - good, and that it may keep well, add as much sherry, together with - a ¼ oz. of isinglass dissolved in water to make it quite liquid; - stir the whole well. Bung the cask up, and surround the bung with - clay; the closer it is bunged the better; a fortnight after, if it - be clear at the top, taste it; if not sweet enough, add more sugar; - 22 lbs. is the just quantity in all for 20 pints of wine; leave the - wine six months in the cask; but after being quite fine, the sooner - it is bottled, the more it will sparkle and resemble champaigne. The - process should be carried on in a place where the heat is between 48° - and 56° Fahrenheit.—N. B. Currant wine may be made in the same manner. - - - 151. TO MAKE BRITISH CHAMPAIGNE. - - Take gooseberries before they are ripe, crush them with a mallet in - a wooden bowl, and to every gallon of fruit put a gallon of water; - let it stand two days, stirring it well; squeeze the mixture with - the hands through a hop-sieve; then measure the liquor, and to every - gallon put 3½ lbs. of loaf sugar; mix it well in the tub, and let - it stand one day; put a bottle of the best brandy into the cask; - which leave open five or six weeks, taking off the scum as it rises; - then make it up, and let it stand one year in the barrel before it is - bottled. - - The proportion of brandy to be used for this liquor, is one pint to 7 - gallons. - - - 152. GOOSEBERRY AND CURRANT WINE MIXED. - - Take cold soft water, 6 gallons, - gooseberries, 4 do. - currants, 4 do. Ferment. - Mix, raw sugar, 12 lbs. - honey, 3 lbs. and - tartar, in fine powder, 1½ oz. - bitter almonds, 1½ oz. - Put in brandy 6 pints, or more. - - This will make 12 gallons. - - - 153. _Another._ - - Take cold soft water, 5½ gallons, - gooseberries and currants, 4 gallons. - Ferment. Then add - raw sugar, 12½ lbs. - tartar, in fine powder, 1 oz. - ginger, in powder, 3 ounces, - sweet marjoram, ½ a handful, - British spirits, 1 quart. - - This will make 9 gallons. - - - 154. RED CURRANT WINE. - - Take cold soft water, 11 gallons, - red currants, 8 gallons, - raspberries, 1 quart. Ferment. - Mix, raw sugar, 20 lbs. - beet-root, sliced, 2 lbs. and - red tartar, in fine powder, 3 ounces. - Put in 1 nutmeg, in fine powder; add - brandy, 1 gallon. - - This will make 18 gallons. - - - 155. _Another._ - - Boil four gallons of spring water, and stir into it 1 lb. of honey; - when thoroughly dissolved, take it off the fire; then stir it well - in order to raise the scum, which take clean off, and cool the liquor. - - When thus prepared, press out the same quantity of the juice of red - currants moderately ripe, which being well strained, mix well with - the water and honey, then put them into a cask, or a large earthen - vessel, and let them stand to ferment for 24 hours; then to every - gallon add 2 lbs. of fine sugar, stir them well to raise the scum, - and when well settled, take it off, and add ½ oz. of cream of - tartar, with the whites of two or three eggs, to refine it. When the - wine is well settled and clear, draw it off into a small vessel, or - bottle it up, keeping it in a cool place. - - Of white currants, a wine after the same manner may be made, that - will equal in strength and pleasantness many sorts of white wine; but - as for the black, or Dutch currants, they are seldom used, except for - the preparation of medicinal wines. - - - 156. _Another._ - - Gather the currants in dry weather, put them into a pan and bruise - them with a wooden pestle; let them stand about 20 hours, after which - strain through a sieve; add 3 lbs. of fine powdered sugar to each - four quarts of the liquor, and after shaking it well, fill the vessel - and put a quart of good brandy to every 7 gallons. In 4 weeks, if it - does not prove quite clear, draw it off into another vessel, and let - it stand, previously to bottling it off, about ten days. - - - 157. RED AND WHITE CURRANT WINE. - - Take cold soft water, 12 gallons, - white currants, 4 do. - red currants, 3 do. Ferment. - Mix, raw sugar, 25 lbs. - white tartar, in fine powder, 3 oz. - Put in sweet-briar leaves, 1 handful, - lavender leaves, 1 do. - then add spirits, 2 quarts or more. - - This will make 18 gallons. - - - 158. DUTCH CURRANT WINE. - - Take of cold soft water, 9 gallons, - red currants, 10 do. Ferment. - Mix, raw sugar, 1O lbs. - beet-root, sliced, 2 lbs. - red tartar, in fine powder, 2 oz. - Put in bitter almonds, 1 oz. - ginger, in powder, 2 oz. - then add brandy, 1 quart. - - This will make 18 gallons. - - - 159. DUTCH RED CURRANT WINE. - - Take of cold soft water, 11 gallons, - red currants, 8 do. Ferment. - Mix, raw sugar, 12 lbs. - red tartar, in fine powder, 2 oz. - Put in coriander seed, bruised, 2 oz. - then add British spirit, 2 quarts. - - This will make 18 gallons. - - - 160. MIXED BERRIES, FROM A SMALL GARDEN. - - Take of cold soft water, 11 gallons, - fruit 8 do. Ferment. - Mix, treacle, 14 or 16 lbs. - tartar, in powder, 1 oz. - Put in ginger, in powder, 4 oz. - sweet herbs, 2 handsful: - then add spirits, 1 or 2 quarts. - - This will make 18 gallons. - - - 161. COMPOUND WINE. - - An excellent family wine may be made of equal parts of red, white, - and black currants, ripe cherries, and raspberries, well bruised, - and mixed with soft water, in the proportion of 4 lbs. of fruit to 1 - gallon of water. When strained and pressed, 3 lbs. of moist sugar are - to be added to each gallon of liquid. After standing open for three - days, during which it is to be stirred frequently, it is to be put - into a barrel, and left for a fortnight to work, when a ninth part of - the brandy is to be added, and the whole bunged down. In a few months - it will be a most excellent wine. - - - 162. OTHER MIXED FRUITS, OF THE BERRY KIND. - - Take of cold soft water, 2 gallons. - fruit, 18 do. Ferment. - Mix, honey, 6 lbs. - tartar, in fine powder, 2 oz. - Put in peach-leaves, 6 handsful; - then add brandy, 1 gallon. - - This will make 18 gallons. - - - 163. WHITE CURRANT WINE. - - Take of cold soft water, 9 gallons, - white currants, 9 gallons, - white gooseberries, 1 do. Ferment. - Mix, refined sugar, 25 lbs. - white tartar, in powder, 1 oz. - clary seed, bruised, 2 oz. or - clary flowers, or sorrel flowers, 4 handsful; - then add, white brandy, 1 gallon. - - This will make 18 gallons. - - - 164. _Another._ - - Take of cold soft water, 10 gallons, - white currants, 10 do. Ferment. - Mix, refined sugar, 25 lbs. - white tartar, in fine powder, 1 oz. - then add, bitter almonds, 2 oz. and - white brandy, 1 gallon. - - This will make 18 gallons. - - - 165. BLACK CURRANT WINE. - - Take of cold soft water, 10 gallons, - black currants, 6 do. - strawberries, 3 do. Ferment. - Mix, raw sugar, 25 lbs. - red tartar, in fine powder, 6 oz. - orange thyme, 2 handsful; - then add brandy, 2 or 3 quarts. - - This will make 18 gallons. - - - 166. _Another._ - - Take of cold soft water, 12 gallons, - black currants, 5 do. - white or red currants, or both, 3 do. Ferment. - Mix, raw sugar, 30 lbs. or less, - red tartar, in fine powder, 5 oz. - ginger, in powder, 5 oz. - then add brandy, 1 gallon, or less. - - This will make 18 gallons. - - - 167. STRAWBERRY WINE. - - Take of cold soft water, 7 gallons, - cider, 6 do. - strawberries, 6 do. Ferment. - Mix, raw sugar, 16 lbs. - red tartar, in fine powder, 3 oz. - the peel and juice of two lemons; - then add brandy, 2 or 3 quarts. - - This will make 18 gallons. - - - 168. _Another._ - - Take of cold soft water, 10 gallons, - strawberries, 9 do. Ferment. - Mix, raw sugar, 25 lbs. - red tartar, in fine powder, 3 oz. - 2 lemons and 2 oranges, peel and juice; - then add brandy, 1 gallon. - - This will make 18 gallons. - - - 169. RASPBERRY WINE. - - Take of cold soft water, 6 gallons, - cider, 4 do. - raspberries, 6 do. - any other fruit, 3 do. Ferment. - Mix, raw sugar, 18 or 20 lbs. - red tartar, in fine powder, 3 oz. - orange and lemon peel, 2 oz. dry, or 4 oz. fresh; - then add brandy, 3 quarts. - - This will make 18 gallons. - - - 170. _Another._ - - Gather the raspberries when ripe, husk them and bruise them; then - strain them through a bag into jars or other vessels. Boil the juice, - and to every gallon put a pound and a half of lump-sugar. Now add - whites of eggs, and let the whole boil for fifteen minutes, skimming - it, as the froth rises. When cool and settled, decant the liquor - into a cask, adding yeast to make it ferment. When this has taken - place, add a pint of white wine, or half a pint of proof spirit to - each gallon contained in the cask, and hang a bag in it containing an - ounce of bruised mace. In three months, if kept in a cool place, it - will be very excellent and delicious wine. - - - 171. MULBERRY WINE. - - On a dry day, gather mulberries, when they are just changed from - redness to a shining black; spread them thinly on a fine cloth, or on - a floor or table, for twenty-four hours; and then press them. Boil a - gallon of water with each gallon of juice; putting to every gallon - of water, an ounce of cinnamon bark, and six ounces of sugar candy - finely powdered. Skim and strain the water when it is taken off and - settled, and put to it the mulberry juice. Now add to every gallon of - the mixture, a pint of white or Rhenish wine. Let the whole stand in - a cask to ferment, for five or six days. When settled, draw it off - into bottles, and keep it cool. - - - 172. ELDER-BERRY WINE. - - Take of cold soft water, 16 gallons, - Malaga raisins, 50 lbs. - Elder-berries, 4 gallons, - red tartar, in fine powder, 4 ounces. - Mix ginger, in powder, 5 ounces, - cinnamon, cloves, and mace, of each 2 ounces, - 3 oranges or lemons, peel and juice. - Then add 1 gallon of brandy. - - This will make 18 gallons. - - - 173. _Another._ - - In making elder juice, let the berries be fully ripe, and all the - stalks be clean picked from them; then, have a press ready for - drawing off all the juice, and four hair cloths, somewhat broader - than the press; lay one layer above another, having a hair cloth - betwixt every layer, which must be laid very thin and pressed a - little at first, and then more till the press be drawn as close as - possible. Now take out the berries, and press all the rest in the - like manner: then take the pressed berries, break out all the lumps, - put them into an open-headed vessel, and add as much liquor as will - just cover them. Let them infuse so for seven or eight days; then put - the best juice into a cask proper for it to be kept in, and add one - gallon of malt spirits, not rectified, to every twenty gallons, of - elder juice, which will effectually preserve it from becoming sour - for two years at least. - - - 174. _Another._ - - Pick the berries when quite ripe, put them into a stone jar, and set - them in an oven, or in a kettle of boiling water, till the jar is hot - through, then take them out, and strain them through a coarse sieve; - squeeze the berries, and put the juice into a clean kettle. To every - quart of juice put a pound of fine Lisbon sugar; let it boil, and - skim it well. When clear and fine, pour it into a cask. To every ten - gallons of wine add an ounce of isinglass dissolved in cider, and six - whole eggs. Close it up, let it stand six months, and then bottle it. - - - 175. IMITATION OF CYPRUS WINE. - - To ten gallons of water, put ten quarts of the juice of white - elder-berries, pressed gently from the berries by the hand, and - passed through a sieve, without bruising the seeds: add to every - gallon of liquor three pounds of Lisbon sugar, and to the whole - quantity two ounces of ginger sliced, and one ounce of cloves. Boil - this nearly an hour, taking off the scum as it rises, and pour the - whole to cool, in an open tub, and work it with ale yeast, spread - upon a toast of bread, for three days. Then turn it into a vessel - that will just hold it, adding about a pound and a half of bruised - raisins, to lay in the liquor till drawn off, which should not be - done till the wine is fine. - - This wine is so much like the fine rich wine brought from the island - of Cyprus, in colour, taste, and flavour, that it has deceived the - best judges. - - - 176. ELDER-FLOWER WINE; OR ENGLISH FRONTINIAC. - - Boil eighteen pounds of white powdered sugar in six gallons of water, - and two whites of eggs well beaten; skim it, and put in a quarter of - a peck of elder-flowers; do not keep them on the fire. When cool, - stir it, and put in six spoonsful of lemon juice, four or five of - yeast, and beat well into the liquor: stir it well every day; put six - pounds of the best raisins, stoned, into the cask, and tun the wine. - Stop it close, and bottle it in six months. When well kept, this wine - will pass very well for Frontiniac. - - - 177. _Another._ - - To six gallons of spring water put six pounds of sun raisins cut - small, and a dozen pounds of fine sugar; boil the whole together for - about an hour and a half. When the liquor is cold, put half a peck of - ripe elder flowers in, with about a gill of lemon-juice, and half the - quantity of ale yeast. Cover it up, and, after standing three days, - strain it off. Now pour it into a cask that is quite clean, and that - will hold it with ease. When this is done, put a quart of Rhenish - wine to every gallon; let the bung be slightly put in for twelve or - fourteen days; then stop it down fast, and put it in a cool place for - four or five months, till it be quite settled and fine; then bottle - it off. - - - 178. IMITATION OF PORT WINE. - - Take 6 gallons of good cider, - 1½ gallons of port wine, - 1½ gallons of the juice of elder-berries, - 3 quarts of brandy, - 1½ ounces of cochineal. - - This will produce nine gallons and a half. - - Bruise the cochineal very fine, and put it with the brandy into - a stone bottle; let it remain at least a fortnight, shaking it - well once or twice a day; at the end of that time to procure the - cider, and put five gallons into a nine gallon cask, add to it the - elder juice and port wine, then the brandy and cochineal. Take the - remaining gallon of cider to rinse out the bottle that contained - the brandy; and lastly, pour it into the cask, and bung it down - very close, and in six weeks it will be fit for bottling. - - It is, however, sometimes not quite so fine as could be wished; - in that case add two ounces of isinglass, and let it remain a - fortnight or three weeks longer, when it will be perfectly bright; - it would not be amiss, perhaps, if the quantity of isinglass - mentioned, was added to the wine before it was bunged down, it - will tend, very considerably, to improve the body of the wine. If - it should not appear sufficiently rough flavoured, add an ounce, - or an ounce and a half of roche-alum, which will, in most cases, - impart a sufficient astringency. - - After it is bottled it must be packed in as cool a place as - possible. It will be fit for using in a few months; but if kept - longer, it will be greatly improved. - - - 179. WORTLEBERRY, OR BILBERRY WINE. - - Take of cold soft water, 6 gallons, - cider, 6 gallons, - berries, 8 gallons; - Ferment. - Mix raw sugar 20 pounds, - tartar, in fine powder, 4 ounces. - Add ginger, in powder, 4 ounces, - lavender and rosemary leaves, 2 handsful, - rum, or British spirits, 1 gallon. - - This will make 18 gallons. - - - 180. BIRCH WINE. - - The season for obtaining the liquor from birch-trees, is in the - latter end of February, or the beginning of March, before the leaves - shoot out, and as the sap begins to rise. If the time is delayed, the - juice will grow too thick to be drawn out. It should be as thin and - clear as possible. The method of procuring the juice, is by boring - holes in the trunk of the tree, and fixing faucets of elder; but care - should be taken not to tap it in too many places at once, for fear of - injuring the tree. If the tree is large, it may be bored in five or - six places at once, and bottles are to be placed under the apertures - for the sap to flow into. When four or five gallons have been - extracted from different trees, cork the bottles very close and wax - them till the wine is to be made, which should be as soon as possible - after the sap has been obtained. Boil the sap, and put four pounds of - loaf sugar to every gallon, also the peel of a lemon cut thin; then - boil it again for nearly an hour, skimming it all the time. Now pour - it into a tub, and as soon as it is cold, work it with a toast spread - with yeast, and let it stand five or six days, stirring it twice or - three times each day. Into a cask that will contain it, put a lighted - brimstone match, stop it up till the match is burnt out, and then - pour the wine into it, putting the bung lightly in, till it has done - working. Bung it very close for about three months, and then bottle - it. It will be good in a week after it is put into the bottles. - - - 181. _Another._ - - Birch wine may be made with raisins in the following manner: To a - hogshead of birch-water, take four hundred of Malaga raisins: pick - them clean from the stalks, and cut them small. Then boil the birch - liquor for one hour at least, skim it well, and let it stand till it - be no warmer than milk. Then put in the raisins, and let it stand - close covered, stirring it well four or five times every day. Boil - all the stalks in a gallon or two of birch liquor, which, when added - to the other, when almost cold, will give it an agreeable roughness. - Let it stand ten days, then put it in a cool cellar, and when it has - done hissing in the vessel, stop it up close. It must stand at least - nine months before it is bottled. - - - 182. BLACKBERRY WINE. - - Having procured berries that are fully ripe, put them into a large - vessel of wood or stone, with a cock in it, and pour upon them as - much boiling water as will cover them. As soon as the heat will - permit the hand to be put into the vessel, bruise them well till all - the berries are broken. Then let them stand covered till the berries - begin to rise towards the top, which they usually do in three or four - days. Then draw off the clear into another vessel, and add to every - ten quarts of this liquor, a pound of sugar. Stir it well and let it - stand to work a week or ten days, in another vessel like the first. - Then draw it off at the cock through a jelly-bag into a large vessel. - Take four ounces of isinglass, and lay it to steep twelve hours in a - pint of white wine. The next morning, boil it upon a slow fire till - it is all dissolved. Then take a gallon of blackberry-juice, put in - the dissolved isinglass, give them a boil together, and pour all into - the vessel. Let it stand a few days to purge and settle, then draw it - off, and keep it in a cool place. - - - 183. SPRUCE WINE. - - For this, which is only a superior sort of white spruce beer, proceed - as follows: To every gallon of water take 1½ lbs. of honey, and ½ - a pound of fine starch. The starch, however, previously to its being - blended with the honey, liquor, or syrup, must be reduced to a fine - transparent jelly, by boiling it with part of the water purposely - preserved. A quarter of a pound of essence of spruce may be used to - 6 gallons of water; and the same method may be pursued in working, - fining, and bottling, as directed for white spruce beer. - - Spruce is a wholesome and pleasant drink to those who are used to it, - and persons soon become habituated. It contains a vast quantity of - fixed air, which is extremely bracing; and the use of this liquor is - particularly to be recommended to such as are troubled with scorbutic - humours, or have the gravel. It is chiefly used in summer. - - - 184. JUNIPER-BERRY WINE. - - Take of cold soft water, 18 gallons, - Malaga or Smyrna raisins, 35 lbs. - juniper berries, 9 quarts, - red tartar, 4 ounces, - wormwood and sweet marjoram, each 2 handsful. - British spirit, two quarts, or more. - - Ferment for ten or twelve days.—This will make eighteen gallons. - - - 185. DAMSON WINE. - - Take of cold soft water, 11 gallons, - damsons, 8 gallons; - Ferment. - Mix raw sugar, 30 lbs. - red tartar, in fine powder, 6 oz. - Add brandy, 1 gallon. - - This will make 18 gallons. - - “When the _must_,” says Mr. Carnell, “has fermented 2 days, (during - which time it should be stirred up two or three times,) take out of - the vat about two or three quarts of the stones, and break them and - the kernels, and then return them into the vat again.” - - - 186. _Another Method._ - - Take a considerable quantity of damsons and common plums inclining to - ripeness: slit them in halves, so that the stones may be taken out, - then mash them gently, and add a little water and honey. Add to every - gallon of the pulp a gallon of spring water, with a few bay-leaves - and cloves; boil the mixture, and add as much sugar as will well - sweeten it; skim off the froth and let it cool. Now press the fruit, - squeezing out the liquid part; strain all through a fine strainer, - and put the water and juice together in a cask. Having allowed the - whole to stand and ferment for three or four days, fine it with white - sugar, flour, and whites of eggs; draw it off into bottles, then cork - it well. In twelve days it will be ripe, and will taste like weak - Port, having the flavour of Canary. - - - 187. _Another._ - - Gather the damsons on a dry day, weigh them, and bruise them. Put - them into a stein that has a cock in it, and to every 8 pounds of - fruit add a gallon of water. Boil the water, skim it, and put it - scalding hot to the fruit. Let it stand two days, then draw it off - and put it into a vessel, and to every gallon of liquor put 2½ lbs. - of fine sugar. Fill up the vessel, and stop it close, and the longer - it stands the better. Keep it for twelve months in the vessel, and - then bottle, putting a lump of sugar into every bottle. The small - damson is the best for this purpose. - - - 188. CHERRY WINE. - - Take of cold soft water, 10 gallons, - cherries, 10 gallons. Ferment. - Mix raw sugar, 30 lbs. - red tartar in fine powder, 3 oz. - Add brandy, 2 or 3 quarts. - - This will make 18 gallons. - - Two days after the cherries have been in the vat, Mr. Carnell says, - we should take out about three quarts of the cherry stones, break - them and the kernels, and return them into the vat again. - - - 189. _Another._ - - Take cherries, nearly ripe, of any red sort, clear them of the - stalks and stones, then put them into a glazed earthen vessel, and - squeeze them to a pulp. Let them remain in this state for twelve - hours to ferment; then put them into a linen cloth not too fine, and - press out the juice with a pressing board, or any other convenient - instrument. Now let the liquor stand till the scum rises, and with a - ladle or skimmer take it clean off; then pour the clearer part, by - inclination, into a cask, where, to each gallon put a pound of the - best loaf sugar, and let it ferment for seven or eight days. Draw it - off, when clear, into lesser casks, or bottles; keep it cool as other - wines, and in ten or twelve days it will be ripe. - - - 190. MORELLA WINE. - - Cleanse from the stalks, sixty pounds of Morella cherries, and bruise - them so that the stones shall be broken. Now press out the juice - and mix it with 6 gallons of sherry wine, and four gallons of warm - water. Having grossly powdered separate ounces of nutmeg, cinnamon, - and mace, hang them separately, in small bags, in the cask containing - the mixture. Bung it down, and in a few weeks it will become a - deliciously flavoured wine. - - - 191. PEACH WINE. - - Take of cold soft water, 18 gallons, - refined sugar, 25 lbs. - honey, 6 lbs. - white tartar, in fine powder, 2 ounces, - Peaches, sixty or eighty in number. - Ferment. - Then add 2 gallons of brandy. - - This will make 18 gallons. - - The _first division_ is to be put into the vat, and the day after, - _before_ the peaches are put in take the stones from them, break - them and the kernels, then put them and the pulp into the vat, and - proceed with the general process. - - - 192. PEACH AND APRICOT WINE. - - Take peaches, nectarines, &c. pare them, and take the stones out; - then slice them thin, and pour over them from a gallon to two gallons - of water, and a quart of white wine. Place the whole on a fire to - simmer gently for a considerable time, till the sliced fruit becomes - soft; pour off the liquid part into another vessel containing more - peaches that have been sliced but not heated; let them stand for - twelve hours, then pour out the liquid part, and press what remains - through a fine hair bag. Let the whole be now put into a cask to - ferment; add of loaf-sugar, a pound and a half to each gallon. Boil - well, an ounce of beaten cloves in a quart of white wine, and add to - it the above. - - Apricot wine may be made by only bruising the fruit and pouring the - hot liquor over it. This wine does not require so much sweetening. - To give it a curious flavour, boil an ounce of mace, and half an - ounce of nutmegs, in a quart of white wine; and when the wine is - fermenting, pour the liquid in hot. In about twenty days, or a month, - these wines will be fit for bottling. - - - 193. APRICOT WINE. - - Boil together three pounds of sugar, and three quarts of water; and - skim it well. Put in six pounds of apricots pared and stoned, and let - them boil till they become tender. Then take them up, and when the - liquor is cold, bottle it. After taking out the apricots, let the - liquor be boiled with a sprig of flowered clary. The apricots will - make marmalade, and be very good for present use. - - - 194. LEMON WINE. - - Pare off the rinds of six large lemons, cut them, and squeeze out the - juice. Steep the rinds in the juice, and put to it a quart of brandy. - Let it stand three days in an earthen pot close stopped; then squeeze - six more, and mix with it two quarts of spring water, and as much - sugar as will sweeten the whole. Boil the water, lemons, and sugar - together, and let it stand till it be cool. Then add a quart of white - wine, and the other lemons and brandy: mix them together, and run it - through a flannel bag into some vessel. Let it stand three months and - then bottle it off. - - Cork the bottle well; keep it cool, and it will be fit to drink in a - month or six weeks. - - - 195. _Another._ - - Pare five dozen of lemons very thin, put the peels into five quarts - of French brandy, and let them stand fourteen days. Then make the - juice into a syrup with 3 lbs. of single refined sugar, and when the - peels are ready, boil 51 gallons of water, with 40 lbs. of single - refined sugar for half an hour. Then put it into a tub, and when - cool, add to it one spoonful of yeast, and let it work two days. - Then tun it, and put in the brandy, peels, and syrup. Stir them - altogether, and close up the cask. Let it stand three months, then - bottle it, and it will be as pale and as fine as any citron water. - - - 196. APPLE WHITE WINE. - - Take of cold soft water, 2 gallons, - apples, well bruised, 3 bushels, - honey, 10 lbs. - white tartar, 2 ounces, - 1 nutmeg, in powder, - rum, 2 quarts. - - This will make 18 gallons. - - - 197. APPLE WINE. - - To every gallon of apple juice, immediately it comes from the press, - add 2 lbs. of common loaf sugar; boil it as long as any scum rises, - then strain it through a sieve, and let it cool; add some good yeast, - and stir it well; let it work in the tub for two or three weeks, or - till the head begins to flatten, then skim off the head, draw it - clear off, and tun it. When made a year, rack it off, and fine it - with isinglass; then add ½ a pint of the best rectified spirit of - wine, or a pint of French brandy, to every 8 gallons. - - - 198. APPLE RED WINE. - - Take of cold, soft water, 2 gallons, - apples, well bruised, 3 bushels. - Ferment. - Mix, raw sugar, 15 lbs. - beet-root sliced, 4 lbs. - red tartar, in fine powder, 3 oz. - then add ginger, in powder, 3 oz. - rosemary and lavender leaves, of each 2 handsful, - British spirits, 2 quarts. - - This will make 18 gallons. - - - 199. QUINCE WINE. - - Gather the quinces when pretty ripe, in a dry day, rub off the down - with a linen cloth, then lay them in hay or straw for ten days, to - _perspire_. Now cut them in quarters, take out the cores, and bruise - them well in a mashing tub with a wooden pestle. Squeeze out the - liquid part, by pressing them in a hair bag, by degrees, in a cider - press; strain this liquor through a fine sieve, then warm it gently - over a fire, and skim it, but do not suffer it to boil. Now sprinkle - into it some loaf-sugar reduced to powder; then, in a gallon of water - and a quart of white wine, boil 12 or 14 large quinces thinly sliced: - add 2 lbs. of fine sugar, and then strain off the liquid part, and - mingle it with the natural juice of the quinces; put this into a cask - (not to fill it) and mix them well together; then let it stand to - settle; put in two or three whites of eggs, then draw it off. If it - be not sweet enough, add more sugar, and a quart of the best Malmsey. - To make it still better, boil a ¼ lb. of stoned raisins and ½ an - oz. of cinnamon bark in a quart of the liquor, to the consumption of - a third part, and straining it, put it into the cask when the wine is - fermenting. - - - 200. _Another Method._ - - Take 20 large quinces, gathered when they are dry and full ripe, wipe - them clean with a coarse cloth, and grate them with a large grater - or rasp as near the cores as possible; but do not touch the cores. - Boil a gallon of spring water, throw in the quinces, and let them - boil softly about a quarter of an hour. Then strain them well into an - earthen pan, on 2 lbs. of double refined sugar. Pare the peel off two - large lemons, throw them in, and squeeze the juice through a sieve. - Stir it about till it be very cool, and then toast a thin bit of - bread very brown, rub a little yeast on it, and let the whole stand - close covered twenty-four hours. Then take out the toast and lemon, - put the wine in a cask, keep it three months, and then bottle it. - If a twenty gallon cask is wanted, let it stand six months, before - bottling it; and remember, when straining the quinces, to wring them - hard in a coarse cloth. - - - 201. ORANGE WINE. - - Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well - beaten into 6 gallons of spring water; boil them ¾ of an hour; when - cold, put into it two spoonsful of yeast and the juice of 12 lemons, - which being pared must stand with 2 lbs. of white sugar in a tankard, - and in the morning skim off the top, and then put it into the water; - add the juice and rinds of fifty oranges, but not the white or pithy - part of the rinds; let it work all together two days and two nights; - then add two quarts of Rhenish or white wine, and put it into the - vessel. - - - 202. _Another._ - - To 6 gallons of water put 15 lbs. of soft sugar; before it boils, - add the whites of six eggs well beaten, and take off the scum as - it rises; boil it ½ an hour: when cool, add the juice of fifty - oranges, and two-thirds of the peels cut very thin; and immerse a - toast covered with yeast. In a month after it has been in the cask, - add a pint of brandy and 2 quarts of Rhenish wine: it will be fit to - bottle in three or four months, but it should remain in bottle for - twelve months before it is drank. - - - 203. ORANGE AND LEMON WINE. - - Orange wine of a superior quality may be made with 2 lbs. of clayed - sugar, and 1 lb. of Malaga raisins to each gallon of water, to which - add the juice and peel of an orange, and to every 100 gallons of - fluid, 4 lbs. of Rhenish tartar. - - Two lbs. of honey, and 1 lb. of Malaga raisins, with the juice and - peel of a large orange, to every gallon of water, and 4 lbs. of - Rhenish tartar to every 100 gallons of fluid, will make an orange - wine still superior to the former. Steep and press the fruit, and - expend the tartar in setting, raising, and cutting the backs: the - orange peel and juice are not to be added until the last stage of - fermentation, that is on cutting: they will possess infinitely more - vinosity than the ordinary orange wines, indeed, nearly as much as - the juice of the vine. - - Lemon wine, equally delicious, may be made in a similar manner: both - these wines, as they advance in age, lose much of the grosser part of - the orange and lemon flavour; one approaches the bergamot, and the - other a fine citron, and become fragrant as they advance in years: - they will be more improved if treacle be used, divested of its colour - and burnt flavour. - - - 204. PARSNIP WINE. - - To 12 lbs. of parsnips, cut in slices, add 4 gallons of water; boil - them till they become quite soft. Squeeze the liquor well out of - them, run it through a sieve, and add to every gallon 3 pounds of - loaf sugar. Boil the whole three quarters of an hour, and when it is - nearly cold, add a little yeast. Let it stand for ten days in a tub, - stirring it every day from the bottom, then put it into a cask for - twelve months: as it works over, fill it up every day. - - - 205. WHITE MEAD WINE. - - Take of cold soft water, 17 gallons, - white currants, 6 quarts. - Ferment. - Mix honey, 30 pounds, - white tartar, in fine powder, 3 oz. - Add balm and sweetbriar, each 2 handsful, - white brandy, 1 gallon. - - This will make 18 gallons. - - - 206. RED MEAD, OR METHEGLIN WINE. - - Take of cold soft water, 17 gallons, - red currants, 6 quarts, - black currants, 2 quarts. - Ferment. - Mix honey, 25 pounds, - beet-root, sliced, 1 pound, - red tartar, in fine powder, 4 oz. - Add cinnamon in powder, 2 oz. - brandy, 1 gallon. - - This will make 18 gallons. - - - 207. _Another._ - - Fermented mead is made in the proportion of 1 pound of honey to 3 - pints of water; or by boiling over a moderate fire, to two-thirds of - the quantity, three parts water and one part honey. The liquor is - then skimmed and casked, care being taken to keep the cask full while - fermenting. During the fermenting process, the cask is left unstopped - and exposed to the sun, or in a warm room, until the working cease. - The cask is then bunged, and a few months in the cellar renders - it fit for use. Mead is rendered more vinous and pleasant by the - addition of cut raisins, or other fruits, boiled after the rate of - half a pound of raisins to six pounds of honey, with a toasted crust - of bread, an ounce of salt of tartar in a glass of brandy, being - added to the liquor when casked; to which some add five or six drops - of the essence of cinnamon; others, pieces of lemon peel with various - syrups. - - - 208. WALNUT MEAD WINE. - - To every gallon of water, put three pounds and a half of honey, and - boil them together three quarters of an hour. Then to every gallon of - liquor put about two dozen of walnut leaves, pour the boiling liquor - upon them, and let them stand all night. Then take out the leaves, - put in a spoonful of yeast, and let it work for two or three days. - - Then make it up, and after it has stood for three months, bottle it. - - - 209. HONEY WINE. - - Put a quantity of the comb, from which honey has been drained in a - tub, and add a barrel of cider, immediately from the press; this - mixture stir, and leave for one night. It is then strained before - fermentation; and honey added, until the specific gravity of the - liquor is sufficient to bear an egg. It is then put into a barrel; - and after the fermentation is commenced, the cask is filled every - day, for three or four days, that the froth may work out of the - bung-hole. When the fermentation moderates, put the bung in loosely, - lest stopping it tight might cause the cask to burst. At the end of - five or six weeks, the liquor is to be drawn off into a tub, and the - whites of eight eggs, well beaten up, with a pint of clean sand, - is to be put into it: then add a gallon of cider spirit; and after - mixing the whole together, return it into the cask, which is to be - well cleaned, bunged tight, and placed in a proper situation for - racking off, when fine. In the month of April following, draw it off - into kegs, for use; and it will be equal to almost any foreign wine. - - - 210. COWSLIP RED WINE. - - Take of cold soft water, 18 gallons, - Smyrna raisins, 40 lbs. - Ferment. - Mix beet-root, sliced, 3 lbs. - red tartar, in fine powder, 2 oz. - Add cowslip-flowers, 14 lbs. - cloves and mace, in powder, 1 oz. - brandy, one gallon. - - This will make 18 gallons. - - - 211. COWSLIP WHITE WINE. - - Take of cold soft water, 18 gallons, - Malaga raisins, 35 lbs. - white tartar, in fine powder, 2 oz. - Ferment. - Mix cowslip-flowers, 16 lbs. - Add white brandy, 1 gallon. - - This will make 18 gallons. - - - 212. COWSLIP MEAD. - - Is made in this manner: to 15 gallons of water put 30 pounds of - honey, and boil it till one gallon be wasted. Skim it, take it off - the fire, and have ready 16 lemons cut in halves. Take a gallon of - the liquor, and put it to the lemons. Put the rest of the liquor into - a tub with seven pecks of cowslips, and let them stand all night. - Then put in the liquor with the lemons, 8 spoonsful of new yeast, and - a handful of sweetbriar. Stir them all well together, and let it work - three or four days; then strain it, put it into the cask, and after - it has stood six months, bottle it off. - - - 213. CIDER WHITE WINE. - - Take of cold soft water, 2 quarts, - cider, 9 gallons, - honey, 8 pounds, - white tartar, in fine powder, 2 oz. - Ferment. - Mix cinnamon, cloves, and mace, 2 oz. - Add rum, half a gallon. - - This will make 9 gallons. - - - 214. CIDER RED WINE. - - Take of cold soft water, 3 gallons, - cider, 16 gallons, - honey, 10 pounds. - Ferment. - Add raw sugar, 4 pounds, - beet-root, sliced, 4 pounds, - red tartar, in fine powder, 6 oz. - Mix sweet marjorum and sweetbriar, 3 handsful, - rum, 1 gallon. - - This will make 18 gallons. - - - 215. CIDER WINE. - - Take of cold soft water, 4 gallons, - cider, 15 gallons, - honey, 12 pounds, - tartar, in fine powder, 2 oz. - Ferment. - Mix ginger, in powder, 6 oz. - sage and mint, 2 handsful. - Add British spirits, 1 gallon. - - This will make 18 gallons. - - - 216. GRAPE RED WINE. - - Take of cold soft water, 5 gallons, - black, or red grapes, 40 pounds. - Ferment. - Mix cider, 9 gallons, - raw sugar, 20 pounds, - barberry leaves, 3 handsful, - beet-root, sliced, 2 pounds, - red tartar, in powder, 4 ounces. - Add white elder-flowers, 6 handsful, or sassafras chips, 4 pounds. - Brandy, 1 gallon. - - This will make 18 gallons. - - - 217. _Another._ - - Take of cold soft water, 6 gallons, - grapes, of any colour, 30 pounds. - Ferment. - Mix treacle, 10 pounds, - beet-root, sliced, 1½ pounds, - red tartar, in powder, 2 ounces. - Add rosemary leaves, 2 handsful, - brandy, ½ a gallon. - - This will make 9 gallons. - - - 218. _Another._ - - Take of cold soft water, 8 gallons, - grapes, of any sort, 100 pounds. - Ferment. - Mix raw sugar, 20 pounds, - beet-root, sliced, 4 pounds, - barberry-leaves, 4 handsful, - red tartar, in powder, 6 ounces. - Add coriander seed, bruised, 2 ounces, - brandy, 6 quarts. - - This will make 18 gallons. - - - 219. GRAPE WHITE WINE. - - Take of cold soft water, 13 gallons, - white grapes, 50 pounds. - Ferment. - Mix refined sugar, 25 pounds, - white tartar, in powder, 3 ounces. - Add clary seed, bruised, 3 ounces, or - clary flowers, 6 handsful, - Rum, 1 gallon. - - This will make 18 gallons. - - - 220. _Another Grape Wine._ - - To every gallon of ripe grapes put a gallon of soft water, bruise the - grapes, let them stand a week without stirring, and draw the liquor - off fine; to every gallon of wine put three pounds of lump sugar; put - the whole into a vessel, but do not stop it till it has done hissing, - then stop it close, and in six months it will be fit for bottling. - - A better wine, though smaller in quantity, will be made by leaving - out the water, and diminishing the quantity of sugar. Water is - necessary, only where the juice is so scanty, or so thick, as in - cowslip, balm, or black currant wine, that it could not be used - without it. - - - 221. RAISIN WINE, EQUAL TO SHERRY. - - Let the raisins be well washed and picked from the stalks; to every - pound thus prepared and chopped, add one quart of water, which has - been boiled and has stood till it is cold. Let the whole stand in the - vessel for a month, being frequently stirred. Now let the raisins - be taken from the cask and let the liquor be closely stopped in the - vessel. - - In the course of a month let it be racked into another vessel, - leaving all the sediment behind, which must be repeated till it - becomes fine, when add to every ten gallons, six pounds of fine - sugar, and one dozen of Seville oranges, the rinds being pared very - thin, and infused in two quarts of brandy, which should be added to - the liquor at its last racking. Let the whole stand three months in - the cask, when it will be fit for bottling; it should remain in the - bottle for a twelvemonth. - - To give it the flavour of Madeira, when it is in the cask, put in a - couple of green citrons, and let them remain till the wine is bottled. - - - 222. _Another Raisin Wine._ - - Put two hundred weight of raisins, with the stalks, into a hogshead, - and fill it almost with spring water; let them steep for about twelve - days, frequently stirring, and after pouring off the juice, dress - the raisins and mash them. The whole should then be put together - into a very clean vessel that will exactly contain it. It will hiss - for some time, during which it should not be stirred; but when the - noise ceases, it must be stopped close, and stand for about six or - seven months: and then, if it proves fine and clear, rack it off into - another vessel of the same size. Stop it up, and let it remain for - twelve or fourteen weeks longer, then bottle it off. If it should - not prove clear, fine it down with three ounces of isinglass, and a - quarter of a pound of sugar-candy, dissolved in some of the wine. - - - 223. GINGER WINE. - - Take of cold soft water, 19 gallons, - Malaga raisins, 50 lbs. - white tartar, in powder, 4 oz. - Ferment. - Mix ginger, in powder, or bruised, 20 oz. - 18 lemons, peel and juice. - Add brandy, 2 quarts, or more. - - This will make 18 gallons. - - - 224. _Another._ - - Take 20 quarts of water, - 5 lbs. of sugar, - 3 oz. of white ginger, - 1 oz. of stick liquorice. - Boil them well together; when it is cold put a little new yeast - upon it, but not too much; then put it into the barrel for ten - days, and after that bottle it, putting a lump of white sugar into - every bottle. - - - 225. _Another._ - - To seven gallons of water put nineteen pounds of clayed sugar, and - boil it for half an hour, taking off the scum as it rises; then take - a small quantity of the liquor, and add to it nine ounces of the best - ginger bruised. Now put it all together, and when nearly cold, chop - nine pounds of raisins, very small, and put them into a nine gallon - cask (beer measure,) with one ounce of isinglass. Slice four lemons - into the cask, taking out all the seeds, and pour the liquor over - them, with half a pint of fresh yeast. Leave it unstopped for three - weeks, and in three months it will be fit for bottling. - - There will be one gallon of the sugar and water more than the cask - will hold at first: this must be kept to fill up, as the liquor works - off, as it is necessary that the cask should be kept full, till it - has done working. The raisins should be two-thirds Malaga, and one - third Muscadel. Spring and autumn are the best seasons for making - this wine. - - - 226. RHUBARB WINE. - - Take of sliced rhubarb, 2½ oz. - lesser cardamom seeds, bruised and husked, ½ oz. - saffron, 2 drachms, - Spanish white wine, 2 pints, - proof spirit, ½ pint. - Digest for ten days, and strain. - - This is a warm, cordial, laxative medicine. If is used chiefly in - weakness of the stomach and bowels, and some kind of loosenesses, for - evacuating the offending matter, and strengthening the tone of the - viscera. It may be given in doses of from half a spoonful to three - or four spoonsful or more, according to the circumstances of the - disorder, and the strength of the patient. - - - 227. SAGE WINE. - - Boil twenty-six quarts of spring water a quarter of an hour, and when - it is blood warm, put twenty-five pounds of Malaga raisins, picked, - rubbed, and shred, into it, with almost half a bushel of red sage - shred, and a porringer of ale yeast, stir it all well together, and - let it stand in a tub, covered warm, six or seven days, stirring it - once a day: then strain it off, and put it in a runlet. Let it work - three or four days, and then stop it up; when it has stood six or - seven days, put in a quart or two of Malaga sack; and when it is - fine, bottle it. - - - 228. GILLIFLOWER WINE. - - To three gallons of water put six pounds of the best powder sugar, - boil the sugar and water together for the space of half an hour, keep - skimming it as the scum rises; let it stand to cool, beat up three - ounces of syrup of betony with a large spoonful of ale yeast, put it - into the liquor, and brew it well together; then having a peck of - gilliflowers, cut from the stalks, put them into the liquor, let them - infuse and work together three days, covered with a cloth; strain - it, and put it into a cask, and let it settle for three weeks; then - bottle it. - - - 229. TURNIP WINE. - - Pare and slice a number of turnips, put them into a cider press, and - press out all the juice. To every gallon of the juice, add three - pounds of lump sugar; have a vessel ready large enough to hold the - juice, and put half a pint of brandy to every gallon. Pour in the - juice and lay something over the bung for a week, to see if it works; - if it does, do not bung it down till it has done working; then stop - it close for three months, and draw it off into another vessel, when - it is fine bottle it off. - - This is an excellent wine for gouty habits, and is much recommended - in such cases in lieu of any other wine. - - - 230. ROSE WINE. - - Take a well-glazed earthen vessel, and put into it three gallons - of rose-water drawn with a cold still. Put into that a sufficient - quantity of rose leaves, cover it close, and set it for an hour in - a kettle or copper of hot water, to take out the whole strength and - tincture of the roses; and when it is cold, press the rose leaves - hard into the liquor, and steep fresh ones in it, repeating it till - the liquor has got the full strength of the roses. To every gallon - of liquor put three pounds of loaf sugar, and stir it well, that - it may melt and disperse in every part. Then put it into a cask, - or other convenient vessel, to ferment, and put into it a piece of - bread toasted hard, and covered with yeast. Let it stand about thirty - days, when it will be ripe, and have a fine flavour, having the whole - strength and scent of the roses in it; and it may be greatly improved - by adding to it wine and spices. By this method of infusion, wine of - carnations, clove, gilliflowers, violets, primroses, or any other - flower having a curious scent, may be made. - - - 231. BARLEY WINE. - - Boil half a pound of fresh barley in three waters, and save three - pints of the last water. Mix it with a quart of white wine, half - a pint of borage water, as much of clary water, a little red - rose-water, the juice of five or six lemons, three quarters of a - pound of fine sugar, and the thin yellow rind of a lemon. Mix all - these well together, run it through a strainer, and bottle it. It is - pleasant in hot weather, and very good in fevers. - - - 232. ENGLISH FIG-WINE. - - Take the large blue figs, when pretty ripe, and steep them in white - wine, having made some slits in them, that they may swell and gather - in the substance of the wine. Then slice some other figs, and let - them simmer over a fire in water until they are reduced to a kind of - pulp. Then strain out the water, pressing the pulp hard, and pour it - as hot as possible on the figs that are imbrewed in the wine. Let the - quantities be nearly equal, but the water somewhat more than the wine - and figs. Let them stand twenty-four hours, mash them well together, - and draw off what will run without squeezing. Then press the rest, - and if not sweet enough, add a sufficient quantity of sugar, to make - it so. Let it ferment, and add to it a little honey and sugar-candy; - then fine it with whites of eggs, and a little isinglass, and draw it - off for use. - - - 233. SYCAMORE WINE. - - Boil two gallons of the sap half an hour, and then add to it four - pounds of fine powdered sugar. Beat the whites of three eggs to - froth, and mix them with the liquor; but take care that it is not too - hot, as that will poach the eggs. Skim it well, and boil it half an - hour. Then strain it through a hair sieve, and let it stand till next - day. Then pour it clean from the sediment, put half a pint of yeast - to every twelve gallons, and cover it close up with blankets. Then - put it into the barrel, and leave the bung-hole open till it has done - working. Then close it up well, and when it has stood two months, - bottle it. The fifth part of the sugar must be loaf; and if raisins - are liked, they will be a great addition to the wine. - - - 234. BALM WINE. - - Take forty pounds of sugar and nine gallons of water; boil it gently - for two hours, skim it well, and put it into a tub to cool. Take two - pounds and a half of the tops of balm, bruise them, and put them into - a barrel, with a little new yeast; and when the liquor is cold, pour - it on the balm. Stir it well together and let it stand twenty-four - hours, stirring it often. Then close it up, and let it stand six - weeks. Then rack it off and put a lump of sugar into every bottle. - Cork it well, and it will be better the second year than the first. - - - 235. SCURVY-GRASS WINE. - - Scurvy-grass, or spoonwort, is a very sovereign medicinal herb, - appropriated chiefly to the health of invalids. - - Take the best large scurvy-grass tops and leaves, in May, June, - or July, bruise them well in a stone mortar, then put them in a - well-glazed earthen vessel, and sprinkle them over with some powder - of crystal of tartar, then smear them with virgin honey, and being - covered close, let it stand twenty-four hours; then set water over a - gentle fire, putting to every gallon three pints of honey, and when - the scum rises, take it off, and let it cool; then put the stamped - scurvy grass into a barrel, and pour the liquor to it, setting the - vessel conveniently end-ways, with a tap at the bottom. When it - has been infused twenty-four hours, draw off the liquor, strongly - press the juice and moisture out of the herb into the barrel or - vessel, and put the liquor up again; then put a little new yeast to - it, and suffer it to ferment three days, covering the place of the - bung or vent with a piece of bread spread over with mustard seed, - downward, in a cool place, and let it continue till it is fine and - drinks brisk; then draw off the finest part, leaving only the dregs - behind: afterwards add more herbs, and ferment it with whites of - eggs, flour, and fixed nitre, verjuice, or the juice of green grapes, - if they are to be had; to which add six pounds of the syrup of - mustard, all mixed and well beaten together, to refine it down, and - it will drink brisk, but is not very pleasant; being here inserted - among artificial wines rather for the sake of health than for the - delightfulness of its taste. - - - 236. CHEAP AND WHOLESOME CLARET. - - Take a quart of fine draft Devonshire cider, and an equal quantity of - good port. Mix them, and shake them. Bottle them, and let them stand - for a month. The best judge will not be able to distinguish them from - good Bordeaux. - - - 237. DRY WINE. - - Those who like a dry wine, should put into the vat, at the - commencement of the vinous fermentation, an ounce or two of calcined - gypsum, in fine powder. - - - MANAGEMENT OF BRITISH WINES. - - 238. _To guard against unripe Fruit_. - - If the season proves bad, so that some fruits are not sufficiently - ripe, immediately after the vinous fermentation, and the _must_ of - such fruit is put into the cask, it is to be rolled two or three - times a day, for a week or two. A spirituous fermentation will soon - commence, the bung of the cask must then be taken out, and the hole - covered with a bit of light wood or canvas, and as any scum arises, - it should be taken away. When the scum disappears, fill up the cask, - and bung it up. But a vent-hole must be left open for a week. - - - 239. _To keep and manage Wines_. - - Wines will diminish, therefore the cask must be kept filled up with - some of the same wine, or some other that is as good or better. - - They must at all times be kept in a cool cellar, if not, they will - ferment. If wines are kept in a warm cellar, an acetous fermentation - will soon commence, and the result consequently will be vinegar. The - more a wine frets and ferments, the more it parts with its strength - and goodness: when wines are found to work improperly in the cellar, - the vent-peg must be taken out for a week or two. - - If any wine ferments, after being perfected, draw off a quart and - boil it, and pour it hot into the cask, add a pint or a quart of - brandy, and bung up a day or two after. - - Or, draw off the wine, and fumigate the cask, with one ounce of flour - of brimstone, and half an ounce of cinnamon, in powder. Mix the two - together, and tie them up in a rag. Turn the bung-hole of the cask - downwards, place the rag under the bung-hole, and set fire to it, so - that the gas ascends into the cask. As soon as it is burnt out, fill - up the cask with wine, and bung it up tight. - - - 240. _To sweeten a foul Cask_. - - Set fire to a pound or more of broken charcoal, put it into the cask - and immediately fill up the cask with boiling water. After this, roll - the cask once or twice a day for a week; then pour out the charcoal - and water, wash out the cask with clean cold water, and expose it to - the external air for some days. - - - 241. _To improve Poor Wines_. - - Poor wines may be improved by being racked off, and returned into the - cask again; and then putting into the wine about a pound of jar or - box raisins, bruised, and a quart of brandy. - - Or, put to the wine two pounds of honey, and a pint or two of brandy. - The honey and brandy to be first mixed together. - - Or, draw off three or four quarts of such wine, and fill the cask up - with strong wine. - - - 242. _To improve Wine when lowering or decaying_. - - Take one ounce of roche-alum, make it into powder; then draw out four - gallons of wine, mix the powder with it, and beat it well for half an - hour; then fill up the cask, and when fine (which will be in a week’s - time or little more) bottle it off. This will make it drink fine and - brisk. - - - 243. _To restore Flat Wines_. - - Flat wines may be restored by one pound of jar raisins, one pound of - honey, and half a pint of spirit of wine, beaten up in a mortar with - some of the wine, and then put into the cask. - - - 244. _To remove a musty or disagreeable taste in Wines_. - - Put into the cask three or four sticks of charcoal, and bung up the - cask tight. In a month after take them out.—Or, cut two ripe medlars, - put them in a gauze bag, and suspend them from the bung-hole into - the wine, and bung up the cask air-tight. A month after take them - out, and bung up the cask again.—Or, mix half a pound of bruised - mustard-seed, with a pint or more of brandy, and stir it up in the - wine; and two days after bung up the cask. - - - 245. _Another Method_. - - At the finish of the process, when the brandy or spirit is put to the - wine, it is particularly recommended that a quarter of an ounce of - crystal camphor, in the lump, be dropped into the bung-hole of each - eighteen gallons of wine. - - - 246. _Another Method_. - - Oil poured upon wine, or any other liquor, will prevent it from - growing musty, or becoming corrupt. - - - 247. _To take away the ill scent of Wines._ - - Bake a long roller of dough, stuck well with cloves, and hang it in - the cask. - - - 248. _To pass White Wine off for Champaign_. - - Rack it often from the lees; and when very brilliant, bottle it - off:—this must be done between vintage time and the month of May. - - It has (says Mr. Carnell) been a most absurd practice with many - families to use green gooseberries, in order to imitate Champaign - wine; but green fruit is by no means fit or proper for the making - of any wine. Nor, indeed, is it at all necessary in the making an - imitation of Champaign. - - - 249. _To make Wine sparkle like Champaign._ - - Take great care to rack off the wine well, and in March bottle it as - quick as possible. The bottles must be very clean and dry, and the - corks of the best sort, made of velvet or white cork. In two months - after the wine will be in fine condition to drink. - - - 250. _To clear foul or ropy Wines_. - - Take 1 ounce of chalk, in powder, - ½ an ounce of burnt alum, - the white of an egg, and - one pint of spring water. - Beat the whole up in a mortar, and pour it into the wine; after - which, roll the cask ten minutes; and then place it on the stand, - leaving the bung out for a few days. As soon as the wine is fine, - rack it off. - - Or, take 1 oz. of ground rice, - ½ oz. of burnt alum, and - ½ oz. of bay-salt. - Beat the whole up in a mortar, with a pint or more of the wine, - pour it into the cask, and roll it ten minutes. The cask must not - be bunged up for a few days. As soon as such wine becomes fine, - rack it off. - - Or, bring the cask of wine out of the cellar, and place it in a - shady situation to receive the circulation of the air; and take out - the bung. In three weeks or a month, rack it off into a sweet cask, - which fill up, and put into the wine an ounce of cinnamon, in the - stick; and bung it up tight. - - - 251. _Another Method_. - - Tap the cask, and put a piece of coarse cloth upon that end of the - cock which goes to the inside of the cask; then rack it into a dry - cask to thirty gallons of wine, and put in five ounces of powdered - alum. Roll and shake them well together, and it will fine down, and - prove a very clear and pleasant wine. - - - 252. _To correct green or harsh Wines._ - - Take 1 oz. of salt, - ½ an oz. of calcined gypsum, in powder, and - 1 pint of skimmed milk. - Mix those up with a little of the wine, and then pour the mixture - into the cask; put in a few lavender leaves, stir the wine with a - stick, so as not to disturb the lees, and bung it up. - - - 253. _To correct sharp, tart, acid Wines._ - - Mix one ounce of calcined gypsum, in powder, and two pounds of honey, - in one quart of brandy; pour the mixture into the wine, and stir it - so as not to disturb the lees; fill up the cask, and the following - day bung it up:—rack this wine as soon as fine. - - Or, mix half an ounce of the salt of tartar, half an ounce of - calcined gypsum, in powder, with a pint of the wine; pour it into - the cask, and put an ounce of cinnamon in the stick; stir the wine - without disturbing the lees, fill up the cask, and the day following - bung it up. - - Or, boil 3 ounces of rice; when cold put it into a gauze-bag, and - immerge it into the wine; put into the wine also a few sticks of - cinnamon, and bung up the cask. In about a month after, take the rice - out. - - - 254. _To restore sour Wines._ - - Take calcined gypsum, in powder, 1 oz. - cream of tartar, in powder, 2 oz. - Mix them in a pint or more of brandy; pour it into the cask; put - in, also, a few sticks of cinnamon, and then stir the wine without - disturbing the lees. Bung up the cask the next day. - - - 255. _Another Method._ - - Boil a gallon of wine, with some beaten oyster-shells and crabs’ - claws burnt into powder, an ounce of each to every ten gallons of - wine; then strain out the liquor through a sieve, and when cold, put - it into wine of the same sort, and it will give it a pleasant lively - taste. A lump of unslacked lime put into the cask will also keep wine - from turning sour. - - - 256. _To fine or clarify Wines._ - - Boil a pint of skimmed milk; when cold mix with it an ounce of chalk, - in fine powder, pour it into the cask, and roll it ten minutes. The - following day bung up the wine, and rack it off as soon as fine. - - - 257. _Another Method._ - - Or, take 1½ oz. of gum-arabic, in fine powder, and - 1 oz. of chalk, in powder. - Mix those up with a pint more of wine, pour the mixture into the - cask, roll it ten minutes, and then fill it up. Bung it up the next - day, and rack off the wine as soon as fine. - - Or, take the yolk and white of an egg, - ½ oz. of chalk, in powder, and - ½ oz. of burnt alum, in powder. - Beat those up in a mortar with a pint of spring water, and pour the - mixture into the wine, roll the cask; then fill it up, and bung it - up the next day.—Rack off the wine as soon as fine. - - - 258. _To sweeten Wines._ - - In 30 gallons of wine infuse a handful of the flowers of clary; then - add a pound of mustard seed, dry ground, put it into a bag, and sink - it to the bottom of the cask. - - - 259. _To stop the Fermentation of Wine._ - - It is in the first place necessary to consider whether the existing - state of fermentation be the original or secondary stage of that - process which comes on after the former has ceased for several days, - and is indeed the commencement of acetous fermentation. That of the - former kind rarely proceeds beyond what is necessary for the perfect - decomposition of the saccharine and other parts of the vegetable - substances necessary for the production of spirit, unless the liquor - be kept too warm, or is too weak, and left exposed to the air after - the vinous fermentation is completed. The means to correct these - circumstances are sufficiently obvious. The heat for spirituous - fermentation should not be above 60 degrees Fahrenheit; when it is - much above that point, the liquor passes rapidly through the stage - of vinous fermentation, and the acetous immediately commences. When - too long-continued fermentation arises from the liquor having been - kept in a warm situation, it will be soon checked by bunging, after - being removed into a cold place; the addition of a small proportion - of spirits of wine or brandy, previously to closing it up, is also - proper. A degree of cold, approaching to the freezing point, will - check fermentation of whatever kind. Fermentation of this kind cannot - be stopped by any chemical agent, except such as would destroy the - qualities of the liquor intended to be produced. - - The secondary stage of fermentation, or the commencement of the - acetous, may be stopped by removing the liquor to a cool situation; - correcting the acid already formed; and if the liquor contain but - little spirit, the addition of a proper proportion of brandy is - requisite. - - The operation of racking is also necessary to preserve liquor in - a vinous state, and to render it clear. This process should be - performed in a cool place. - - - 260. _To restore pricked British Wines._ - - Rack the wines down to the lees into another cask, where the lees - of good wines are fresh, then put a pint of strong aqua vitæ, and - scrape half a pound of yellow bees-wax into it, which by heating the - spirit over a gentle fire, will melt: after which dip a piece of - cloth into it, and when a little dry, set on fire with a brimstone - match, put it into the bung-hole, and stop it up close. - - - 261. _Another Method._ - - First prepare a fresh empty cask, that has had the same kind of wine - in it which is about to be racked, then match it, and rack off the - wine, putting to every ten gallons two ounces of oyster powder, and - half an ounce of bay-salt, then get the staff and stir it well about, - letting it stand till it is fine, which will be in a few days; after - which rack it off into another cask, (previously matched) and if the - lees of some wine of the same kind can be got, it will improve it - much.—Put likewise a quart of brandy to every ten gallons, and if - the cask has been emptied a long time, it will match better on that - account; but if even a new cask, the matching must not be omitted. A - fresh empty cask is to be preferred. - - N. B. This method will answer for all made wines. - - - 262. A NEW METHOD OF MAKING CURRANT WINE. - - Boiling the fruit is a practice of decided advantage. From this - treatment many tasteless fruits acquire a flavour, as is well known, - and many bad flavours are converted into agreeable ones. In no case - perhaps is this more remarkable than in the black currant, which, - harsh and comparatively insipid in its natural state, acquires - by boiling a powerful, and, to most persons, a highly agreeable - flavour. In making wine from this variety of currant, the effects - of this process are very remarkable; the produce of the raw fruit - being scarcely distinguished by any particular property from the - herd of made wines, while that of the boiled fruit may with careful - management be brought to resemble some of the best of the sweet Cape - wines. In the white and red currant the same precaution has been - attended with results equally successful, though not marked by a - contrast so decided. If sweet wine is intended, the quantity of fruit - for 10 gallons should not exceed 40 pounds; if dry wine is desired, - it may extend to 60. The proportion of sugar will be 30 pounds as - before. If a much stronger wine of either quality is desired, it must - extend to 40 pounds. Unsound or bruised fruit should be rejected; and - the remains of the blossom and fruit stalk carefully removed. - - - - - PERFUMERY AND COSMETICS. - - ———— - - 263. A NATURAL DENTIFRICE. - - The common strawberry is a natural dentifrice, and its juice, without - any preparation, dissolves the tartareous incrustations on the teeth, - and makes the breath sweet and agreeable. - - - 264. TO MAKE EAU DE MELISSE DES CARMES. - - Take of spirit of balm, 8 pints, - lemon peel, 4 do. - nutmegs, and - coriander seeds, each, 2 do. - rosemary, marjoram, - thyme, hissop, - cinnamon, sage, - aniseed, cloves, - angelica roots, each 1 pint. - Mix. Distil and keep it for a year in an ice-house. - - This is the original receipt of the barefooted _Carmelites_, now in - possession of the company of apothecaries of Paris, who sell a vast - quantity of this celebrated water. - - - 265. EAU DE COLOGNE. - - Take of essence de bergamotte, 3 oz. - Neroli, 1½ drachms. - cedrat, 2 do. - lemon, 3 do. - oil of rosemary, 1 do. - spirit of wine, 12 lbs. - ————————— rosemary, 3¼ do. - eau de melissee de Carmes, 2¼ do. - Mix. Distil in _balneum mariæ_, and keep it in a cold cellar or - ice-house for some time. It is used as a cosmetic, and made, with - sugar, into a ratafia. - - - 266. EAU DE BOUQUET. - - Take of sweet-scented honey water, 1 oz. - eau sans pareille, 1½ do. - essence de jasmin, 5 drachms, - syrup of cloves, and - spirit of violets, each, 4 drachms, - calamus aromaticus, - long-rooted cyperus, - lavender, each, 2 do. - essence of neroli, 1 scruple. - Mix. Some add a few grains of musk and ambergris: it is sweet - scented, and may be made into a ratafia with sugar. - - - 267. ESSENCE DE JASMIN. - - The flowers are stratified with wool or cotton, impregnated with oil - of behn, or nut oil, in an earthen vessel, closely covered, and kept - for some time in a warm bath; this is repeated with fresh flowers, - until the oil is well scented: the wool, &c. is then put into a - sufficient quantity of spirit of wine, and distilled in _balneum - mariæ_. - - - 268. THE BEST HONEY WATER. - - Take of coriander seeds, a pound, cassia, four oz. cloves and gum - benzoin, each, 2 oz. oil of rhodium, essence of lemon, essence of - bergamot, and oil of lavender, each, 1 drachm, rectified spirit of - wine, 20 pints, rose water, 2 quarts, nutmeg water, 1 quart, musk and - ambergris, each, twelve grains. Distil in a water bath to dryness. - - - 269. _Another Method._ - - Put 2 drachms each, of tincture of ambergris, and tincture of musk, - in a quart of rectified spirit of wine, and half a pint of water; - filter and put it up in small bottles. - - - 270. OTTAR OF ROSES. - - The Royal Society of Edinburgh received from Dr. Monro the following - account of the manner in which this costly perfume is prepared in - the east. Steep a large quantity of the petals of the rose, freed - from every extraneous matter, in pure water, in an earthen or wooden - vessel, which is exposed daily to the sun, and housed at night, till - a scum rises to the surface. This is the _ottar_, which carefully - absorb by a very small piece of cotton tied to the end of a stick. - The oil collected, squeeze out of the cotton into a very diminutive - vial, stop it for use. The collection of it should be continued, - whilst any scum is produced. - - - 271. ENGLISH MILK OF ROSES. - - Take 2 lbs. of Jordan almonds, - 5 quarts of rose water, - 1 do. of rectified spirit of wine, - ½ an oz. of oil of lavender, - 2 oz. of Spanish oil-soap, and - 4 oz. of cream of roses. - Blanch the almonds in boiling water, dry them well in a cloth, then - pound them in a mortar until they become a paste. Pound in the soap - and mix it well with the almond paste. Then add the cream of roses. - When these are mixed, add the rose-water and spirits, which stir - in with a spatula or knife. Strain the whole through a clean white - cloth, then add the oil of lavender to the expressed liquid, drop by - drop, and stir the whole well. When the mixture has stood for a day, - cover it over with a cloth from the dust, then bottle it for use. - - - 272. FRENCH MILK OF ROSES. - - Mix together 4 oz. of oil of almonds, - ½ an oz. of English oil of lavender, - 2 quarts of spirit of wine, and - 10 do. of rose-water. - Next, blanch 3 lbs. of Jordan almonds, and pound them in a mortar, - with a quarter of a lb. of Spanish oil-soap, half an oz. of - spermaceti, and half an oz. of white wax. Put these ingredients - into a large jar, with two ounces of pearl-ash, dissolved in an - ounce of warm water. Shake the whole well, and then pour it into - small bottles for sale. - - - 273. CREAM OF ROSES. - - Take 1 lb. of oil of sweet almonds, - 1 oz. of spermaceti, - 1 oz. of white wax, - 1 pint of rose-water, and - 2 drachms of Malta rose, or nerolet essence. - Put the oil, spermaceti, and wax, into a well-glazed pipkin, over a - clear fire, and, when melted, pour in the rose-water by degrees, and - keep beating, till the compound becomes like pomatum. Now add the - essence, and then put the cream into small pots or jars, which must - be well covered up with pieces of bladder, and soft skin leather. - - - 274. COLD CREAM POMATUM, FOR THE COMPLEXION. - - Take an ounce of oil of sweet almonds, and half a drachm each, of - white wax and spermaceti, with a little balm. Melt these ingredients - in a glazed pipkin over hot ashes, and pour the solution into a - marble mortar; stir it with the pestle until it becomes smooth and - cold, then add gradually an ounce of rose or orange-flower water; - stir all the mixture till incorporated to resemble cream. This - pomatum renders the skin at once supple and smooth. To prevent marks - from the small pox, add a little powder of saffron. The gallipot in - which it is kept, should have a piece of bladder tied over it. - - - 275. _Another Method._ - - Take 4 ounces of clear trotter oil, one ounce of oil of jesamine, 2 - ounces of spermaceti, and one ounce of white wax, scraped fine. Melt - them together very gently, then pour it into a pan, which must be - kept by the fire. Now beat it without intermission, till it becomes - one consistent very white body: then put to it 3 ounces of rose or - orange-flower water, with about a drachm of spirit of ambergris, or - other sweet essence. - - Beat the mixture well again, until the water and spirit be properly - absorbed. This beating will add greatly to the whiteness as well - as the flavour, of the cream, which will now be as white as snow; - particularly if care is taken that the utensils and ingredients are - quite clean. - - In winter, all the utensils, &c. must be kept warm, and the process - performed in a warm room. Even the rose water must be warmed, - previous to mixture, otherwise the cream will congeal into knobs, so - as to cause the whole to be melted again. - - In summer every thing must be kept cool after the melting and mixing. - More wax must likewise be used in summer than in winter. - - When put into pots, the cold cream is to be kept very cool: each - having honey water poured on the top, in order to improve the flavour. - - - 276. POMADE DIVINE. - - Put a pound and a half of clear beef marrow into an earthen pan of - fresh water, and change the same for ten days, then steep it in rose - water for 24 hours, and drain it in a cloth till dry. Take an ounce - of storax, gum benjamin, odoriferous Cypress powder, or of Florence, - half an ounce of cinnamon, two drachms of cloves, and two drachms - of nutmeg, all finely powdered; mix them with the marrow, then put - the ingredients into a three-pint pewter pot, make a paste of the - white of egg and flour, and lay it upon a piece of rag, over that, - put another piece of linen to cover the top close. Put the pot into - a large copper pot with water, and keep it steady that it may not - reach to the covering of the pot that holds the marrow. As the water - shrinks, add more, for it must boil four hours without ceasing; - strain the ointment through a linen cloth into small pots, and when - cold cover them up close with bladder and paper. Don’t touch it with - anything but silver. - - - 277. PEARL WATER, FOR THE FACE. - - Put half a pound of best Spanish oil soap, scraped very fine, into a - gallon of boiling water. Stir it well for some time, and let it stand - till cold. Add a quart of rectified spirit of wine, and half an ounce - of oil of rosemary; stir them again. - - This compound liquid, when put up in proper phials, in Italy, is - called _tincture of pearls_. It is an excellent cosmetic for removing - freckles from the face, and for improving the complexion. - - - 278. ALMOND BLOOM. - - Take of Brazil dust, 1 oz. - water, 3 pints, - isinglass, 6 drachms, - cochineal, 2 do. - alum, 1 oz. - borax, 3 drachms. - - - 279. ALMOND PASTE. - - Take of blanched sweet almonds, 1 lb. - ———————— bitter do. ½ lb. - sugar, 1 lb. - Beat up with orange flower water. - - - 280. COMMON ALMOND PASTE. - - To make this paste, take six pounds of fresh almonds, which blanch - and beat in a stone mortar, with a sufficient quantity of rose-water. - Now add a pound of finely drained honey, and mix the whole well - together. This paste, which is exceedingly good for the hands, is to - be put into small pots for sale. - - If this paste gets dry, rub it up on a marble slab, with rose-water. - To prevent this dryness, put about half a tea-spoonful of this water - on the top of each pot, before tying up. - - - 281. ORANGE POMATUM. - - Take 5 pounds of hog’s-lard, - 1 pound of mutton suet, - 3 ounces of Portugal water, - ½ an ounce of essence of bergamot, - 4 ounces of yellow wax, and - ½ a pound of palm oil. - Mix. - - - 282. SOFT POMATUM. - - Take 25 pounds of hog’s-lard, - 8 pounds of mutton suet, - 6 ounces of oil of bergamot, - 4 ounces of essence of lemons, - ½ an ounce of oil of lavender, and - ¼ of an ounce of oil of rosemary. - These ingredients are to be combined in the same manner as those for - the hard pomatum. This pomatum is to be put up in pots, in the usual - way. - - - 283. COMMON POMATUM. - - Take 4 pounds of fresh and white mutton suet skinned and shredded - very fine; which melt in about two quarts of spring water; and whilst - hot, put the whole into a well-glazed earthen pan, small at bottom, - and wide at the top. Let it stand until the fat is quite cold, and - all the impurities fall to the bottom, which carefully scrape off. - - Now break the fat into small pieces, which put into a pan, with 2 - gallons of spring water, for a whole day; stir and wash often. Next - day change the water, and when poured off a second time, at the end - of twenty-four hours, dry the fat by rubbing in a clean linen cloth. - - Now put the suet with 1½ pound of fresh hog’s-lard, into a large - pan, and melt the whole over a gentle fire. When properly combined, - put the whole into an earthen pan, and beat it with a wooden spatula, - until cold. - - Whilst beating, add 6 drachms of essence of lemon, and 30 drops of - oil of cloves, previously mixed together. Now continue beating, until - the mixture be perfectly white, and afterwards put it up into small - pots. - - Leave the pots open until the pomatum is quite cold; when cover them - by pieces of bladder, &c. In summer, use more suet, and mix in a cool - place:—in winter use more hog’s-lard, and make the pomatum in a warm - room. - - - 284. HARD POMATUM. - - Take 30 pounds of suet, - 1½ pounds of white wax, - 6 ounces of essence of bergamot, - 4 ounces of lemon, - 1 oz. of lavender, - 4 drachms of oil of rosemary, and - 2 drachms of essence of ambergris. - Shred and pick the suet clean, and melt in an earthen pan or - pipkin. Then stir it well and strain; and when nearly cold, - add the perfumes, stirring well as before; when properly mixed, - pour it into tin moulds. - - - 285. _Another Method._ - - Take 6 ounces of common pomatum, and add to it 3 ounces of white - virgin wax, scraped fine. Melt them in an earthen pan, immersed in a - larger one, containing boiling water; both being placed over a clear - and steady fire. When properly incorporated, keep stirring, until it - is nearly cold; then put it into small pots, or make it up into small - rolls. Perfume it according to taste. - - - 286. ROSEMARY POMATUM. - - Strip a large double handful of rosemary; boil it in a tin or copper - vessel, with half a pound of common soft pomatum, till it comes to - about 3 or 4 ounces; strain it off, and keep it in the usual way. - - - 287. PEARL POWDER, FOR THE FACE. - - There are several sorts: the finest is made from _real pearls_, - and is the least hurtful to the skin. It gives the most beautiful - appearance, but is too dear for common use; still the perfumer ought - never to be without it, for the use of the curious and the rich. - - - 288. BISMUTH PEARL POWDER. - - The next best pearl powder is made as follows:— - - Take 4 ounces of the best magistery of bismuth, - 2 ounces of fine starch powder. - Mix them well together, and put them into a subsiding glass, wide - at top and narrow at bottom; pour over them a pint and a half of - proof spirit, and shake them well; let them remain a day or two. - When the powder falls to the bottom, pour off the spirit, leaving - it dry; then place the glass in the sun, to evaporate the moisture. - - Next turn out the white mass, the dirty parts of which form the - top, whilst the pure ingredients remain at the bottom. If there - be any dirty particles, scrape them off, and again pulverize the - remaining part of the cake, and pour more proof spirit over it. - Proceed as before; and, if there be any moisture remaining, place - the cone on a large piece of smooth chalk, to absorb its moisture. - - Cover the whole with a bell-glass, to preserve it from dust, and - set it in the sun to dry and whiten it. Next grind the mass with a - muller on a marble stone, and keep the powder in a glass bottle, - secured, by a ground stopper, from air. - - - 289. ORANGE FLOWER PASTE, FOR THE HANDS. - - Blanch 5 or 6 pounds of bitter almonds, by boiling in water, and - then beat them very fine in a marble mortar, with 2 pounds of orange - flowers. If the paste be too oily, add to it some bean flour, finely - sifted, but let no water enter the composition. - - This paste is made abroad, but comes here very damaged, the sea-air - destroying its properties. - - - 290. CORAL TOOTH POWDER. - - Take 4 ounces of coral, reduced to an impalpable powder, - 8 ounces of very light Armenian bole, - 1 ounce of Portugal snuff, - 1 ounce of Havannah snuff, - 1 ounce of good burnt tobacco ashes, and - 1 ounce of gum myrrh, well pulverized. - Mix them together, and sift them twice. - - - 291. A GOOD TOOTH POWDER. - - To make a good tooth-powder, leave out the coral, and in its place - put in pieces of brown stone-ware, reduced to a very fine powder. - This is the common way of making it. - - - 292. AN ASTRINGENT FOR THE TEETH. - - Take of fresh conserve of roses, 2 ounces, the juice of half a - sour lemon, a little very rough claret, and 6 ounces of coral - tooth-powder. Make them into a paste, which put into small pots; and, - if it dry by standing, moisten with lemon juice and wine, as before. - - - 293. TO CLEAN THE TEETH. - - Take of good soft water, 1 quart, - juice of lemon, 2 ounces, - burnt alum, 6 grains, - common salt, 6 grains. - Mix. - Boil them a minute in a cup, then strain and bottle for use: rub - the teeth with a small bit of sponge tied to a stick, once a week. - - - 294. TO MAKE THE TEETH WHITE. - - A mixture of honey with the purest charcoal will prove an admirable - cleanser. - - - 295. AN EXCELLENT OPIATE FOR THE TEETH. - - Well boil and skim 1 pound of honey; add to it a quarter of a pound - of bole ammoniac, 1 oz. of dragon’s blood, 1 of oil of sweet almonds, - ½ an ounce of oil of cloves, 8 drops of essence of bergamot, a gill - of honey water, all mixed well together, and put into pots for use. - - - 296. VEGETABLE TOOTH-BRUSHES. - - Take marine marsh-mallow roots, cut them into lengths of 5 or 6 - inches, and of the thickness of a middling rattan cane. Dry them in - the shade, but not so as to make them shrivel. - - Next finely pulverize two ounces of good dragon’s blood, put it into - a flat-bottomed glazed pan, with four ounces of highly rectified - spirit, and half an ounce of fresh conserve of roses. Set it over - a gentle charcoal fire, and stir it until the dragon’s blood is - dissolved; then put in about thirty of the marsh-mallow sticks; stir - them about, and carefully turn them, that all parts may absorb the - dye alike. Continue this until the bottom of the pan be quite dry, - and shake and stir it over the fire, until the sticks are perfectly - dry and hard. - - Both ends of each root or stick should, previous to immersion in the - pan, be bruised gently by a hammer, for half an inch downwards, so as - to open its fibres, and thereby form a brush. - - They are generally used by dipping one of the ends in the powder - or opiate, and then, by rubbing them against the teeth, which they - cleanse and whiten admirably. - - - 297. _Other Vegetable Tooth Brushes._ - - There are several cheap sorts of these tooth-brushes which are made - in the same manner, except that, as a basis, rattan cane, or even - common deal, cut round, is used instead of the marsh-mallow roots. - - - 298. ROSE LIP-SALVE. - - Put 8 ounces of the best olive oil into a wide-mouthed bottle, add - two ounces of the small parts of alkanet-root. - - Stop up the bottle, and set it in the sun; shake it often, until it - be of a beautiful crimson. Now strain the oil off very clear from - the roots, and add to it, in a glazed pipkin, three ounces of very - fine white wax, and the same quantity of fresh clean mutton suet. - Deer-suet is too brittle, and also apt to turn yellow. - - Melt this by a slow fire, and perfume it when taken off, with forty - drops of oil of rhodium, or of lavender. When cold, put it into small - gallipots, or rather whilst in a liquid state. - - The common way is to make this salve up into small cakes; in that - form the colour is very apt to be impaired. - - This salve never fails to cure chopped or sore lips, if applied - pretty freely at bed-time, in the course of a day or two at farthest. - - - 299. _Another Method._ - - Beat the alkanet-root in a mortar, until its fibres are properly - bruised; then tie it up in a piece of clean linen rag, and put this - in a clear pipkin with the oil. When the oil has begun to boil, it - will be found of a deep red. The bag is now to be taken out, pressed - and thrown away, and then the other ingredients are to be added as - above. - - - 300. WHITE LIP-SALVE. - - This may be made as above, except in the use of alkanet root, which - is to be left out. Though called lip-salve, this composition is - seldom applied to the lips; its principal use consisting in curing - sore nipples, for which it is an excellent remedy. - - - 301. TO SWEETEN THE BREATH. - - Take two ounces of Terra Japonica, half an ounce of sugar candy, both - in powder. Grind one drachm of the best ambergris with ten grains of - pure musk; and dissolve a quarter of an ounce of clean gum tragacanth - in two ounces of orange-flower water. Mix all together, so as to form - a paste, which roll into pieces of the thickness of a straw. Cut - these into pieces, and lay them in clean paper. This is an excellent - perfume for those whose breath is disagreeable. - - - 302. TO PERFUME CLOTHES. - - Take of oven-dried best cloves, cedar and rhubarb wood, each one - ounce, beat them to a powder, and sprinkle them in a box or chest, - where they will create a most beautiful scent, and preserve the - apparel against moths. - - - 303. PERFUMED BAGS FOR DRAWERS. - - Cut, slice, and mix well together, in the state of very gross - powder, the following ingredients: - 2 oz. of yellow saunders, - 2 oz. of coriander seeds, - 2 oz. of orris root, - 2 oz. of calamus aromaticus, - 2 oz. of cloves, - 2 oz. of cinnamon bark, - 2 oz. of dried rose leaves, - 2 oz. of lavender flowers, and - 1 lb. of oak shavings. - When properly mixed, stuff the above into small linen bags, which - place in drawers, wardrobes, &c., which are musty, or liable to - become so. - - - 304. EXCELLENT PERFUME FOR GLOVES. - - Take of ambergris one drachm, civet the like quantity; add - flour-butter a quarter of an ounce; and with these well mixed, rub - the gloves over gently with fine cotton wool, and press the perfume - into them. - - - 305. _Another._ - - Take of damask or rose scent, half an ounce, the spirit of cloves and - mace, each a drachm; frankincense, a quarter of an ounce. Mix them - together, and lay them in papers, and when hard, press the gloves; - they will take the scent in 24 hours, and hardly ever lose it. - - - 306. TINCTURE OF MUSK. - - This excellent spirit requires 6 drachms of China musk, 20 grains of - civet, and 2 drachms of red rose buds. Reduce these ingredients to - powder with loaf-sugar, and pour over them three pints of spirit of - wine. - - - 307. A PERFUME TO PREVENT PESTILENTIAL AIRS, &C. - - Take of benjamin, storax, and galbanum, each half an ounce, temper - them, being bruised into powder, with the oil of myrrh, and burn them - in a chafing-dish, or else take rosemary, balm, and bay leaves; heat - them in wine and sugar, and let the moisture be consumed; likewise - burn them by the heat of the pan, and they will produce a very fine - scent. - - - 308. PASTILS FOR PERFUMING SICK ROOMS. - - Powder separately the following ingredients, and then mix, on - a marble slab, - 1 lb. of gum benzoin, - 8 oz. of gum storax, - 1 lb. of frankincense, and - 2 lbs. of fine charcoal. - Add to this composition the following liquids: - 6 oz. of tincture of benzoin, - 2 oz. of essence of ambergris, - 1 oz. of essence of musk, - 2 oz. of almond oil, and - 4 oz. of clear syrup. - Mix the whole into a stiff paste, and form into pastils, of a - conical shape, which dry in the heat of the sun. If more liquid - should be required for the paste, add warm water. - - - 309. AROMATIC PASTILS. - - Beat and sift fine a pound of the four gums left after the making of - honey-water, one pound also of the ingredients left from the spirit - of Benjamin, one pound of the best sealing-wax, and one pound of - genuine gum benzoin. - - Dissolve some clear common gum arabic in a quantity of rose-water, of - a pretty thick consistency, and add to it sixty drops of spirit of - musk. - - Mix the whole together, so as to make a pretty stiff paste, which - make up into small cones or balls. Dry them thoroughly before they - are put away, otherwise they will become mouldy. - - These pastils are particularly useful for burning in rooms, where - the sick or the dead have lain. They are used in very considerable - quantities in the two Houses of Lords and Commons; also in various - halls, assembly-rooms, &c. - - - 310. HAIR POWDER PERFUME. - - Take half a pound of pulvil powder, made from apple-tree moss, half - an ounce of grey ambergris, thirty grains of musk, and twenty grains - of civet. - - Grind the musk and civet with loaf sugar, to a very fine powder; melt - the ambergris, with 6 drops of the oil of behn nuts, over a gentle - fire, in a clean vessel, not brass or copper; add, as it melts, a few - drops of the juice of green lemon, and about 4 drops each of oil of - rhodium and lavender. - - When the ambergris is melted, put the above powder into it, stir and - mix it well. Add, by degrees, the powder of apple-moss; and when the - whole is combined, pulverize and sift it through a very fine hair - sieve; what will not pass through, return into the mortar, again - pound it with loaf-sugar, until the whole is reduced to fine powder. - - - 311. AMBERGRIS PERFUME. - - Melt 2 penny-weights of fine ambergris, in a brass mortar, very - gently, stir in quickly, 8 drops of green lemon juice, and the same - of behn-nut oil. - - Add, ready powdered with fine loaf-sugar, 12 grains of musk, 12 - grains of civet, and 24 grains of residuum from the making of spirit - of ambergris. - - Add 1 ounce of spirit of ambergris—mix and incorporate them well, and - add 16 pounds of fine dry hair-powder. Pass the whole, twice, through - a fine hair sieve; then lay it open for three days, in a dry room, - stir it often, that the spirit may entirely evaporate, otherwise it - may turn sour, which, however, will go off by keeping. Bottle and - stop it close. - - - 312. MUSK AND CIVET PERFUMES. - - Take 2 penny-weights of pure musk, 12 grains of civet, and 1 - penny-weight of the residuum of spirit of ambergris. Make this into a - paste, with 2 ounces of spirit of musk, made by infusion. Powder it - with loaf-sugar and mix in 16 pounds of fine hair powder. - - - 313. ORRIS PERFUME. - - Take best dried and scraped orris roots, free from mould. Bruise or - grind them: the latter is best, as, being very tough, they require - great labour to pound. Sift the powder through a fine hair sieve, and - put the remainder in a baker’s oven, to dry the mixture. A violent - heat will turn the roots yellow. - - When dry, grind again, and sift; and repeat the same until the whole - has passed through the sieve; mix nothing with it, as it would mould - and spoil it. - - - 314. VIOLET PERFUME. - - Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar; - grind this well in a glass mortar, and mix it thoroughly with three - pounds of orris powder. This will, in its perfume, have a resemblance - to a well-flavoured violet. If you add more rhodium oil, a rose - perfume, instead of a violet one, will be produced; the orris powder - is a most agreeable perfume, and only requiring to be raised by the - addition of the above quantity of the oil. - - Keep this perfume in the same manner as the others. What is sold at - the druggist’s shops is generally adulterated. - - - 315. ROSE PERFUME. - - Take two pecks of fresh, dry damask rose-leaves; strip them from - their leaves and stalks; have ready 16 pounds of fine hair-powder. - Strew a layer of rose-leaves, on sheets of paper, at the bottom - of a box, cover them over with a layer of hair-powder; then strew - alternately a layer of roses and powder, until the whole of each has - been used. - - When they have lain 24 hours, sift the powder out, and expose it to - the air 24 hours more. Stir it often. Add fresh rose-leaves, twice, - as before, and proceed in the same way; after this dry the powder - well by a gentle heat, and pass it through a fine sieve. Lastly, - pour ten drops of oil of rhodium, or three drops of otto of roses, - on loaf-sugar, which triturate in a glass mortar, and stir well into - the powder, which put into a box, or glass, for use. This hair-powder - perfume will be excellent, and will keep well. - - - 316. BERGAMOT PERFUME. - - Take sixteen pounds of hair powder, and forty drops of Roman oil of - bergamot, and proceed in all respects as before, but do not leave - the compound exposed to the air; for in this case the bergamot is so - volatile that it will quickly fly off. - - - 317. AMBERGRIS HAIR-POWDER. - - Take twelve pounds of fine starch-powder, add three pounds of the - ambergris perfume: mix them well together, and run it twice through a - fine hair sieve. Put it into a well closed box, or glass, for use. - - This is the first and best sort of ambergris powder: but for a - second, or inferior sort, put only a pound and a half of the perfume, - to the above quantity of starch-powder. - - - 318. MUSK AND CIVET HAIR-POWDER. - - Mix twelve pounds of starch-powder, and three pounds of musk perfume, - as before. A second sort of this hair-powder may be made by using - half the quantity of perfume. - - - 319. VIOLET HAIR-POWDER. - - Mix twelve pounds of hair-powder with three pounds of the violet - perfume, and lay it by for use. - - - 320. ROSE HAIR-POWDER. - - Mix well twelve pounds of starch powder, with three pounds of the - rose perfume. Sift; put it up in a cedar box, or glass bottle. - - - 321. _Another._ - - A second sort of this powder may be made by using half the quantity - of the perfume, to twelve pounds of powder, and adding two drops of - otto of roses, previously dropped on sugar, and well triturated in a - glass mortar. - - - 322. TO DESTROY SUPERFLUOUS HAIR. - - Take of fresh lime-stone, 1 oz. - pure potass, 1 drachm, - sulphuret of potass, 1 drachm. - Reduce them to a fine powder in a Wedgewood mortar. If the hair be - first washed, or soaked in warm water, (130 Fahr.) for ten minutes, - this article, formed into a thin paste with warm water, and applied - whilst warm, will so effectually destroy the hair in five or six - minutes, that it may be removed by washing the skin with flannel. - It is a powerful caustic, and should therefore be removed as soon - as it begins to inflame the skin, by washing it off with vinegar. - It softens the skin, and greatly improves its appearance. - - - 323. SPANISH LADIES’ ROUGE. - - Take good new scarlet wool cuttings, and spirit of wine, or - lemon-juice, boil them in a well-glazed earthen pot, well stopped, - till the liquid has charged itself with all the colour of the - scarlet, strain the dye through a cloth, and all the colour - therefrom; boil it afterwards in a little arabic water, till the - colour becomes very deep. The proportion of materials is, to half a - pound of scarlet cuttings, a quarter of a pint of spirit of wine, - and a sufficient quantity of water to assist the soaking. Then, in - the colour extracted, put a piece of gum arabic, of the size of a - filbert: next steep some cotton in the colour, and wet some sheets of - paper with the dye, which repeat several times, as often as they are - dry, and you will find them sufficiently charged with rouge for use. - - - 324. SPANISH VERMILION FOR THE TOILETTE. - - Pour into the alkaline liquor which holds in solution the colouring - part of bastard saffron, such a quantity of lemon juice as may be - necessary to saturate the whole alkaline salts. At the time of the - precipitation, the latter appears under the form of a fecula full of - threads, which soon falls to the bottom of the vessel. Mix this part - with white talc, reduced to fine powder, and moistened with a little - lemon-juice and water. Then form the whole into a paste, and having - put it in small pots, expose it to dry. This colour is reserved - for the use of the toilette; but it has not the durability of that - prepared from cochineal. - - - 325. ECONOMICAL ROUGE. - - Fine carmine, properly pulverized and prepared for the purpose, is - the best that can be employed with safety and effect: it gives the - most natural tone to the complexion, and imparts a brilliancy to - the eyes, without detracting from the softness of the skin. To use - it economically, take some of the finest pomatum, without scent, in - which there is a proportion of white wax, about the size of a pea, - just flatten it upon a piece of white paper, then take on a pointed - penknife, carmine equal to a pin’s head, mix it gently with the - pomatum, with your finger, and when you have produced the desired - tint, rub it in a little compressed cotton, pass it over the cheeks - till colour is clearly diffused, void of grease. Ladies will find, - upon trial, that this economical rouge will neither injure the health - nor the skin; and it imitates perfectly the natural colour of the - complexion. - - - 326. _Another._ - - Take of French chalk, powdered, 4 oz. - oil of almonds, 2 drachms, - carmine, 1 do. - - - 327. TURKISH BLOOM. - - Infuse an ounce and a half of gum benzoin, 2 ounces of red saunders, - in powder, and 2 drachms of dragon’s blood, in 12 ounces of - rectified spirit of wine, and 4 ounces of river or rain water. When - the ingredients have been mixed, stop the bottle close, and shake - frequently during seven days; then filter through blotting paper. - - - 328. A WASH FOR SUN-BURNT FACES AND HANDS. - - To each pound of ox-gall, add, - roche alum, 1 drachm, - rock salt, ½ oz. - sugar candy, 1 oz. - borax, 2 drachms, - camphor, 1 drachm. - Mix and shake well for 15 minutes, then often, daily, for 15 days, - or till the gall is transparent; filter through cap paper; use when - exposed to the sun;—always washing off before sleep. - - - 329. MACOUBA SNUFF. - - The varied flavour of snuffs of different kinds arises less from - the state of the original leaf, than the factitious additions of - manufacturers. The snuff of Martinico, celebrated under the term - “Macouba,” is made from the best leaves, which being moistened with - juice from their excellent sugar-canes, undergoes fermentation, and - having thrown off the offensive _fetor_ in scum and residuum, is - evaporated and ground in the usual manner. - - - 330. CEPHALIC SNUFF. - - Its basis is powdered _asarum_, (vulgo Asarabacca), reduced by - admixture with a small portion of powdered _dock-leaf_, or any other - innoxious vegetable. The finely levigated snuff, known as “Scotch,” - may be added agreeable to the taste of the consumer; and finally - a solution of spirit of wine and camphor, in the proportion of one - drachm of the latter, in fifteen of spirit, is to be dropped upon - the camphor, from five to ten drops to an ounce. Bottle your snuff - immediately. - - - 331. _Another._ - - May be made of a very pleasant flavour, with the powder produced from - sage, rosemary, lilies of the valley, and tops of sweet marjorum—of - each one ounce, with a drachm of Asarabacca root, lavender flowers, - and nutmeg; it should be very fine, and it will relieve the head - vastly. - - - 332. TO IMITATE SPANISH SNUFF. - - Take good unsifted Havannah snuff, and grind it down to a fine - powder. If the tobacco be too strong, mix it with the fine powder of - Spanish nut-shells, which is by far the best mixture which can be - used. Over this sprinkle some weak treacle water, and when, after - mixing with the hands, it has lain in a heap for some days, to sweat - and incorporate, pack it up; but take care that it be not too moist. - - This snuff, in the course of twelve months, will be of one uniform - and agreeable flavour; and will keep good and mending, for many - years. When old, this sort will hardly be inferior to any of the - plain snuffs made in Spain. - - - 333. LONDON IMITATION OF SPANISH AND OTHER FOREIGN SNUFFS. - - The fine powder, which is the best part of the snuff as it comes from - abroad, is sifted from the bale snuff; and the course and stalky part - left, is ground down, previously mixed with strong cheap tobacco - powder, or dust, along with savine, brick-dust, yellow sand, the - sweepings of tobacco, old rotten wood, and with many other filthy - vegetable substances, both dry and green, to pass as the real flavour - of tobacco. All or most of these ingredients being mixed into one - body. This is nothing more than colouring the filthy compound with - red ochre, or umber, or other noxious red or brown colour, mixed with - water and molasses! - - The whole, when properly incorporated, is now passed through a hair - sieve, to mix it more intimately; and is then left for some time to - sweat, or become equally moist. This moistness is intended to imitate - the oiliness which is peculiar to the real genuine rancia from - Havannah. - - This snuff is packed in barrels, tin canisters, and stone jars, so - that it may come out in lumps, like the Spanish snuffs. This is done - to deceive the purchaser, on whom this bad compound is imposed for - real Spanish snuff. Such is the composition of a very great part of - what is made and sold in this town for common Spanish snuff. - - - 334. TRANSPARENT SOAP. - - Suet is the basis of all the soaps of the toilette, known by the - name of Windsor soap, because olive-oil forms a paste too difficult - to melt again, and contains an odour too strong to be mixed with - essences. The suet soap dissolved hot in alcohol retakes its solid - state by cooling. To this fact is due the discovery of transparent - soap, which, if well prepared, has the appearance of candied sugar; - it may also be coloured, and the vegetable hues for this purpose, are - preferable to mineral; any person may make this soap, by putting in a - thin glass phial, the half of a cake of Windsor soap-shavings; fill - it with one half of alcohol, and put it near the fire until the soap - is dissolved; this mixture, placed into a mould to cool, produces the - transparent soap. - - - 335. WINDSOR SOAP. - - Melt hard curd soap, and scent it with oil of karni, and essence of - bergamot, bought at the druggists; or the essence of bergamot may be - omitted. - - - 336. ALMOND SOAP. - - Upon 1 lb. of quick-lime, pour 3 quarts of boiling distilled water; - add 1 lb. of salt of tartar, dissolved in 1 quart of water; cover - the vessel, and when cold, filter through a cotton cloth: a pint - should weigh exactly 16 ounces troy; if more, add distilled water, - and if less evaporate. Then add one third of oil of almonds, simmer - them together for some hours, or until the oil forms a jelly; when - cool, which may be tried on a small quantity, add common salt, and - then continue boiling till the soap is solid; when cold, skim off the - water, and then pour into moulds. - - - 337. _Another Method._ - - Take 2 lbs. of soap ley, made of barilla or kelp, so strong that a - bottle, holding half a pint of water, will hold 11 ounces of the ley, - and 4 lbs of oil of almonds; rub them together in a mortar, and put - the mixture into tin moulds, where let it be for some weeks, till the - combination is perfect. - - - 338. MARBLED SOAP BALLS. - - Take ten pounds of white oil soap, and ten pounds of Joppa soap. Cut - them into small square pieces, which set to dry for three days: the - oil-soap, particularly, must be thus dried. - - Scrape, very finely, five pounds of oil-soap, which dry for one day, - in the open air, mix it well in the shaving-box with five pounds of - powder, add an ounce and a half of the best vermilion. - - In mixing, place pieces of soap, and coloured powder, in layers in - the box, making, in all, four alternate layers of each. When a layer - of each has been placed in the box, sprinkle a pint of rose-water - over the _cut soap_; for if it be much combined with the powder, it - will become lumpy and hard, and consequently spoil the wash-balls. - The same quantity of rose-water is to be used for moistening each - of the other soap layers. Next mix a pint of thin starch, which has - been well boiled in half a pint of rain water, with half a pint of - rose-water, and distribute it equally well mixed among the mass, by - turning it over repeatedly, and then press it down close with the - hands. If a piece be now cut out from the mass, the operator will - perceive whether the marbling is sufficiently good; and if so, he may - proceed immediately to form his wash-balls. - - - 339. TO IMITATE NAPLES SOAP. - - Take of fresh ley, strong enough to bear an egg, eight pounds, and - put to it of deer’s, goat’s, or lamb’s suet, (which has previously - been well cleansed from all skins, &c. by rose-water,) two pounds, - and one pound of olive-oil, or rather behn-nut oil. Let all these - simmer over the fire in a well-glazed pot, until it be pretty nearly - of the consistence of crown or Naples soap; then turn it out into a - large flat pan, which set on the leads or roof of the house, exposed - to the heat of the sun for fifty days. The pan must be covered over - with a bell glass, such as the gardeners use, and the mixture must be - stirred once a day, during the whole of this time. - - In about six weeks or two months, the operator will have a most - excellent ground-work for Naples soap, which only requires perfuming - in the following manner, to render it even preferable to the foreign - sorts. - - Take of oil of rhodium, one ounce, of spirit of ambergris, two ounces - and a half, spirit of musk, half an ounce; mix these well together, - and then put the compound into the pan of soap. Stir the whole well, - and incorporate the perfumes with the soap, on a marble stone by - means of a muller. Put up into small jars, or preserve in a mass in - a large jar, according to sale or convenience. If kept for twelve - months, this soap will be found, by comparison, to be far preferable - to the best soap that ever came from Naples. - - - - - SIMPLE DISTILLED WATERS. - - ———— - - 340. PRESERVATION OF FLOWERS FOR DISTILLATION. - - Rub three pounds of rose-leaves for three minutes with a pound of - common salt. The flowers being bruised by the friction of the grains - of salt, form a paste, which is to be put into an earthen jar, or - into a water-tight barrel. The same process is to be repeated until - the vessel is filled, so that all the roses may be equally salted. - The vessel is then to be shut up and kept in a cool place until - wanted. - - For distillation, this aromatic paste is, at any season, to be put - into the body of the still with twice its weight of water; and when - heat is applied, the oil, or essential water, is to be obtained in - the common way. Both the oil and water are in this way produced in - greater quantity than by using the leaves without the salt: besides, - the preserved paste will keep its flavour and strength unimpaired for - several years. - - Other flowers, capable of affording essential oils may also be - treated in the above-mentioned way, with economy and advantage; as - there is thereby no occasion to carry on a hurried process in the - heat of summer, when these are in perfection. - - - 341. GENERAL RULES FOR THE DISTILLATION OF SIMPLE WATERS. - - 1. Plants and their parts ought to be fresh gathered. When they are - directed fresh, such only must be employed; but some are allowed to - be used dry, as being easily procurable in this state at all times of - the year, though rather more elegant waters might be obtained from - them whilst green. - - 2. Having bruised the subjects a little, pour thereon thrice their - quantity of spring water. - - This quantity is to be diminished or increased, according as the - plants are more or less juicy than ordinary. - - When fresh and juicy herbs are to be distilled, thrice their weight - of water will be fully sufficient, but dry ones require a much larger - quantity. - - In general, there should be so much water, that after all intended to - be distilled has come over, there may be liquor enough to prevent the - matter from burning to the still. - - 3. Formerly, some vegetables were slightly fermented with the - addition of yeast, previous to their distillation. - - 4. If any drops of oil swim on the surface of the water, they are to - be carefully taken off. - - 5. That the waters may be kept the better, about one-twentieth part - of their weight of proof spirit may be added to each after they are - distilled. - - - 342. STILLS FOR SIMPLE WATERS. - - The instruments chiefly used in the distillation of simple waters are - of two kinds, commonly called the hot still, or alembic, and the - cold still. The waters drawn by the cold still from plants are much - more fragrant, and more fully impregnated with their virtues, than - those drawn by the hot still or alembic. - - The method is this:—A pewter body is suspended in the body of the - alembic, and the head of the still fitted to the pewter body; into - this body the ingredients to be distilled are put, the alembic filled - with water, the still-head luted to the pewter body, and the nose - luted to the worm of the refrigeratory or worm. The same intention - will be answered by putting the ingredients into a glass alembic, and - placing it in a bath-heat, or balneum mariæ. - - The cold still is much the best adapted to draw off the virtues of - simples, which are valued for their fine flavour when green, which is - subject to be lost in drying; for when we want to extract a spirit - from plants so light and volatile, as not to subsist in open air any - longer than while the plant continues in its growth, it is certainly - the best method to remove the plant from its native soil, into - some proper instrument, where, as it dies, these votile parts may - be collected and preserved. And such an instrument is what we call - the cold still, where the drying of the plant, or flower, is only - forwarded by a moderate warmth, and all that rises is collected and - preserved. - - - 343. EXPEDITIOUS MODE OF DISTILLING SIMPLE WATERS. - - Tie a piece of muslin or gauze over a glazed earthern pot, whose - mouth is just large enough to receive the bottom of a warming-pan; - on this cloth lay the herb, clipped; then place upon them the - warming-pan, with live coals in it, to cause heat just enough to - prevent burning, by which means as the steam issuing out of the herb - cannot mount upwards, by reason of the bottom of the pan just fitting - the brim of the vessel below it, it must necessarily descend, and - collect into water at the bottom of the receiver, and that strongly - impregnated with the essential oil, and the salt of the vegetable - thus distilled; which, if wanted to make spirituous or compound - water, is easily done, by simply adding some good spirits, or French - brandy to it, which will keep good for a long time, and be much - better than if the spirits had passed through a still, which must, - of necessity, waste some of their strength. Care should be taken not - to let the fire be too strong, lest it scorch the plants; and to - be made of charcoal, for continuance and better regulation, which - must be managed by lifting up and laying down the lid, as wanted to - increase or decrease the degrees of heat. The deeper the earthen pan, - the cooler the season, and the less fire at first (afterwards to be - gradually raised), in the greater perfection will the distilled water - be obtained. - - As the more moveable, or volatile parts of vegetables, are the - aqueous, the oily, the gummy, the resinous, and the saline, these are - to be expected in the waters of this process; the heat here employed - being so great as to burst the vessels of the plants, some of which - contain so large a quantity of oil, that it may be seen swimming on - the surface of the water. - - Although a small quantity only of distilled waters can be obtained - at a time by this confined operation, yet it compensates in strength - what is deficient in quantity. Such liquors, if well corked up from - the air, will keep good a long time, especially if about a twentieth - part of any spirits be added, in order to preserve the same more - effectually. - - - 344. ROSEMARY WATER. - - As the method of performing the operation by the cold still is the - very same, whatever plant or flower is used, the following instance - of procuring a water from rosemary, will be abundantly sufficient - to instruct the young practitioner in the manner of conducting the - process in all cases whatever. - - Take rosemary, fresh gathered in its perfection, with the morning dew - upon it, and lay it lightly and unbruised upon the plate or bottom - of the still; cover the plate with its conical head, and apply a - glass receiver to the nose of it. Make a small fire of charcoal under - the plate, continuing it as long as any liquor comes over into the - receiver. - - When nothing more comes over, take off the still head, and remove the - plant, putting fresh in its stead, and proceed as before; continue - to repeat the operation successively, till a sufficient quantity of - water is procured. Let this distilled water be kept at rest in clean - bottles, close stopped, for some days in a cool place; by this means - it will become limpid, and powerfully impregnated with the taste and - smell of the plant. - - - 345. SIMPLE ALEXETERIAL WATERS. - - Take of spearmint leaves, fresh, 1½ lbs. sea wormwood tops, fresh, - angelica leaves, fresh, each 1 pound; water, as much as is sufficient - to prevent burning. Draw off by distillation 3 gallons. - - Or, take of elder flowers, moderately dried, 2 pounds; angelica - leaves, fresh gathered, 1 pound; water, a sufficient quantity. Distil - off three gallons. - - - 346. SIMPLE PENNYROYAL WATER. - - Take of pennyroyal leaves, dry, a pound and a half; water, as much as - will prevent burning. Draw off by distillation 1 gallon. - - - 347. SIMPLE SPEARMINT WATER. - - Take of spearmint leaves, fresh, any quantity; water, three times - as much. Distil as long as the liquor which comes over has a - considerable taste or smell of the mint. - - Or, take spearmint leaves, dried, 1½ lbs., water as much as is - sufficient to prevent burning. Draw off by distillation 1 gallon. - - - 348. CINNAMON WATER. - - Take of bruised cinnamon, 1 lb. - water, 2 gallons. - Simmer in a still for half an hour, put what comes over into the - still again; when cold, strain through flannel. - - - 349. EAU SANS-PAREIL. - - Take two gallons of fine old honey-water, put it into a still capable - of holding four gallons, and add the thinly pared rinds of six or - eight fresh citrons, neither _green_ nor _mellow_ ripe. Then add - sixty or seventy drops of fine Roman bergamot; and, having luted - the apparatus well, let the whole digest in a moderate heat for - twenty-four hours. Draw off, by a water-bath heat, about one gallon. - - - 350. JESSAMINE WATER. - - Take six pounds of the white sweet almond cakes, from which jessamine - oil has been made abroad; beat and sift them to a fine powder, and - put to it as much fresh oil of jessamine as will be required to make - it into a stiff paste. Let this paste be dissolved in about six - quarts of spring water, which has been previously well boiled, and - left until it has become about half cold. Stir and mix the whole well - together; and when the oil and water has been well combined, let the - whole stand until the powder has fallen to the bottom of the vessel. - Now pour the liquid off gently, and filter it through cotton, in a - large tin funnel, into the glass bottle in which it is to be kept for - use. - - The powder or sediment which has been left at the bottom of the - vessel, when dried by the heat of the sun, answers very well for - making almond paste for the hands. - - - 351. JAMAICA PEPPER WATER. - - Jamaica pepper is the fruit of a tall tree growing in the mountainous - parts of Jamaica, where it is much cultivated, because of the great - profit arising from the cured fruit, sent in large quantities - annually into Europe. - - Take of Jamaica pepper, half a pound; water, two gallons and a half; - draw off 1 gallon with a pretty brisk fire. The oil of this fruit is - very ponderous, and therefore, this water is made in an alembic. - - - 352. MYRTLE WATER. - - Infuse eight or ten pounds of the cuttings of green myrtle, in nearly - twenty gallons of rain or river water, and add thereto a pint of - fresh yeast, after it has stood for twenty-four hours. At the end of - another day and night, put the whole into a still, with a pound of - bay salt. Draw off the whole of the water; and, next day, infuse more - myrtle leaves, as before, and distil again. Repeat the same a third - time. - - - 353. ORANGE FLOWER WATER. - - Take two pounds of orange flowers, and twenty-four quarts of water, - and draw over three pints. - - Or, take twelve pounds of orange flowers, and sixteen quarts of - water, and draw over fifteen quarts. - - - 354. ORANGE PEEL WATER. - - Take of the outward yellow rind of Seville oranges, four ounces; - water, three gallons and a half; draw off one gallon by the alembic, - with a brisk fire. - - - 355. PEPPERMINT WATER. - - Take of the herb of peppermint, dried, 1½ lbs. - water, as much as is sufficient to prevent burning. - Distil off a gallon. This has been known to allay sickness when - nothing else would succeed, and is used in flatulent colics. A - wine-glassful may be taken, and often repeated. - - - 356. _Another._ - - Take of oil of peppermint, 1 pound, - water, a sufficient quantity. - Draw off 30 gallons. This is stimulant and carminative; and - covers disagreeable flavours. - - - 357. PORTUGAL AND ANGEL WATERS. - - Take a pint of orange-flower water, a pint of rose-water, and half a - pint of myrtle-water; to these put a quarter of an ounce of distilled - spirit of musk, and an ounce of spirit of ambergris. Shake the whole - well together, and the process will be finished. - - - 358. ROSE WATER. - - Take of the leaves of fresh damask roses, with - the heels cut off, 6 lbs. - water, as much as to prevent burning. - Distil off a gallon. - - The distilled waters should be drawn from dried herbs, because the - fresh cannot be got at all times in the year. Whenever the fresh - are used the weights must be increased; but whether the fresh or - dry are made use of, it is left to the judgment of the operator - to vary the weight, according as the plants are in greater or - less perfection, owing to the season in which they grew or were - collected. - - - 359. STRAWBERRY WATER. - - Take of the bruised fruit, 20 lbs. - water a sufficient quantity. - Draw off two gallons and a half: this water is very fragrant. - - - 360. COMMON DISTILLED WATER. - - Take of water, 10 gallons. - Distil. Throw away the first ⅓ gallon, and draw off four gallons, - which keep in glass or stone ware. - - Distilled water is used as a diet drink in cancerous diseases, and - should be used in making medicines when the salts contained in - common water would decompose them. - - - - - COMPOUND DISTILLED WATERS. - - ———— - - 361. GENERAL RULES FOR THE DISTILLATION OF SPIRITUOUS WATERS. - - 1. The plants and their parts ought to be moderately and newly dried, - except such as are ordered to be fresh gathered. - - 2. After the ingredients have been steeped in the spirit for the time - prescribed, add as much water as is sufficient to prevent a burnt - flavour, or rather more. - - 3. The liquor which comes over first in distillation is by some kept - by itself, under the title of spirit; and the other runnings, which - prove milky, are fined down by art. But it is preferable to mix all - the runnings together, without fining them, that the waters may - possess the virtues of the plant entire. - - 4. In the distillation of these waters, the genuine brandy obtained - from wine is directed. - - Where this is not to be procured, take, instead of that proof spirit, - half its quantity of a well rectified spirit, prepared from any other - fermented liquors. In this steep the ingredients, and then add spring - water enough, both to make up the quantity ordered to be drawn off, - and to prevent burning. - - - 362. BERGAMOT WATER. - - Take of fine old French brandy, 2 gallons, or 1 gallon of highly - rectified spirit of wine, and 1 gallon of spring water. Put to the - brandy, or diluted spirits, ½ an ounce, or more, of true Roman - oil of bergamot, whose parts have been previously well divided by - trituration with lump sugar, in a glass mortar. - - Now distil by a water heat, and draw off six quarts only. By this - operation, a most excellent bergamot water will be produced, which - will remain good for twenty years. - - - 363. ORIGINAL RECEIPT FOR HUNGARY WATER. - - The original receipt for preparing this invaluable lotion, is written - in letters of gold in the hand-writing of Elizabeth, queen of Hungary. - - Take of aque vitæ, four times distilled, 3 parts, - the tops and flowers of rosemary, 2 parts. - To be put together in a close-stopped vessel, and allowed to stand - in a warm place, during fifty hours, then to be distilled in an - alembic, and of this, once every week, 1 drachm to be taken in the - morning, either in the food or drink, and every morning the face - and the deceased limb to be washed with it. - - - 364. _Best Hungary Water._ - - Take thirty gallons of spirit of wine; put to it, in a large still, - six large bunches of fine green rosemary, when the flowers are white, - and in full bloom; one pound of lavender-flowers, and four ounces of - true English oil of rosemary. The rosemary-leaves and flowers must be - stripped from all their wood and green twigs. - - When the whole has been in a state of digestion for twenty-four - hours, distil as before, drawing off about twenty-five or twenty-six - gallons, but no more. When distilled, stop it closely in a copper - vessel, and keep it undisturbed for about a month. - - - 365. LAVENDER SPIRIT. - - Take 14 pounds of lavender flowers, 10½ gallons of rectified spirit - of wine, and one gallon of water; draw off 10 gallons by a gentle - fire; or, which is much better, by a sand bath heat. - - - 366. LAVENDER WATER. - - Take 30 gallons of the best wine spirit; pour it into a copper - still, placed in a hot-water bath, over a clear but steady fire; put - to it 6 pounds of the largest and freshest lavender flowers, after - having separated them from all stalks and green leaves, which give - the lavender-water a woody and faint smell. Put no water into the - still, close all the junctures well, and let the spirits and flowers - stand in a state of digestion for 24 hours; and then, with a gentle - fire, draw off 25, or, at most, 26 gallons only, which, as soon as - distilled, are to be poured into a copper vessel, for keeping. Wooden - vessels and cans are to be avoided, as the best parts of the oil, - and of the spirits, will be absorbed by them and consequently lost. - - When the distillation is over, draw out, or quench the fire, and let - the remaining spirits and flowers continue in the still until the - next day. - - When the above quantity of 25 or 26 gallons has stood for 4 or 5 - days, put it to ten ounces of true English oil of lavender. Mix the - whole well in the jar, by drawing out one or two gallons, and then - returning them. Repeat this ten or twelve times, then stop the vessel - up close, and do not disturb it for a month, at least. - - - 367. _Lavender Water, of the second order._ - - To the four or five gallons of the spirits, and the lavender flowers - left in the still, after the distillation mentioned in the last - article, add 15 gallons of common proof spirit, 9 or 10 gallons of - spring water, 3 pounds of lavender flowers, and 4 ounces of oil of - lavender, intimately mixed with loaf-sugar, by powdering it in a - glass mortar. - - Digest the whole, and draw off 25 gallons, proceeding in every - respect as before, except that in this case, no oil is to be added; - for, as there is so much water present, the addition of oil would - be apt to turn the whole quantity muddy, or of a bluish or opaque - colour, which it cannot be easily freed from, without a second - distillation. - - - 368. _Lavender Water, for immediate use._ - - Mix with one gallon of proof spirit, 1¼ ounce of true English - oil of lavender, which is all that will properly combine with the - spirit, without injuring the colour, by rendering it muddy. When the - spirit and the oil are properly mixed, they are to be put into glass - bottles, which are to be well stopped, and ought to be shaken before - used. - - - 369. _Perfumed Lavender Water._ - - Distil by a gentle heat in a sand or water-bath; or, mix and shake - frequently during fourteen days, the following ingredients: - 1 ounce of foreign oil of lavender, - ½ ditto of English ditto, - ½ ditto of essence of ambergris, and - 1 gallon of rectified spirit of wine. - - - 370. LEMON WATER. - - The peel of the lemon, the part used in making this water, is a very - grateful bitter aromatic, and, on that account, very serviceable in - repairing and strengthening the stomach. - - Take of dried lemon-peel, 4 lbs. - proof spirit, 10½ gallons, and - 1 gallon of water. - Draw off ten gallons by a gentle fire. - - - 371. SPIRIT OF PEPPERMINT. - - Take of the herb of peppermint, dried, 1½ lbs. - proof spirit, 1 gallon, - water, sufficient to prevent burning. - Distil off a gallon. - - - 372. COMPOUND GENTIAN WATER. - - Take of gentian-root, sliced, 3 lbs.; leaves and flowers of the - lesser centaury, each 8 ounces; infuse the whole in 6 quarts of proof - spirit, and 1 quart of water; and draw off the water till the feints - begin to rise. - - - 373. SPIRIT OF SCURVY-GRASS. - - Take of scurvy-grass, fresh gathered and bruised, 15 pounds; - horse-radish root, 6 pounds; rectified spirit of wine, 1 gallon; and - water three pints. Digest the whole in a close vessel two days, and - draw off a gallon with a gentle fire. - - - 374. ANTISCORBUTIC WATER. - - Take of the leaves of water-cresses, garden and sea scurvy-grass, and - brook-lime, each 20 handsful; of pine-tops, germander, horehound, - and the lesser centaury, each 16 handsful; of the roots of bryony - and sharp pointed dock, each 6 pounds; of mustard-seed, 1½ pounds. - Digest the whole in 10 gallons of proof spirit, and 2 gallons of - water, and draw off by a gentle fire. - - - - - ACID LIQUORS. - - ———— - - 375. VINEGAR. - - Vinegar is used chiefly as a sauce, and to preserve vegetable - substances; but it is employed externally when an over dose of - strong wine, spirit, opium, or other narcotic poison has been taken. - A false strength is given to it by adding oil of vitriol, or some - acrid vegetable, as pellitory of Spain, capsicum, &c. It is rendered - colourless by adding fresh burned bone black, 6 ounces to a gallon, - and letting it stand for two or three days to clear. - - - 376. TO MAKE VINEGAR. - - Mix cider and honey, in the proportion of 1 lb. of honey to a gallon - of cider, and let it stand in a vessel for some months, and vinegar - will be produced so powerful, that water must be mixed with it for - common use. - - - 377. _Another Method._ - - Scheele, a celebrated chymist, has recommended the following recipe: - Take 6 spoonsful of good alcohol; to this, add 3 pints of milk, and - put the mixture into vessels to be corked close. Vent must be given - from time to time to the gas of fermentation. In the course of a - month, this will produce very good vinegar. - - - 378. _Another._ - - Put into a barrel, of sufficient dimensions, a mixture composed of - 41 wine pints of water, about 8 pints of whiskey, (_l’eau de vin de - grain_) about 2 wine pints of yeast, and 2 pounds of charcoal, and - place it in a proper situation for fermentation. At the end of four - months a very good vinegar will be formed, as clear and as white as - water. - - - 379. COMMON VINEGAR. - - This is made from weak malt liquor, brewed for the purpose; its - various strength is, in England, denoted by numbers, from 18 to 24. - - - 380. _Another._ - - To every gallon of water put 1 lb. of coarse Lisbon sugar; let the - mixture be boiled, and skimmed as long as any scum arises. Then let - it be poured into proper vessels; and when it is as cool as beer, - when worked, let a toast, rubbed over with yeast, be put to it. Let - it work about 24 hours, and then put it into an iron-hooped cask, - fixed either near a constant fire, or where the summer sun shines the - greater part of the day; in this situation it should not be closely - stopped up; but a tile, or something similar, should be laid on the - bung-hole, to keep out the dust and insects. At the end of about - three months (sometimes less) it will be clear and fit for use, and - may be bottled off. The longer it is kept, after it is bottled, the - better it will be. If the vessel containing the liquor is to be - exposed to the sun’s heat, the best time to begin making it is in the - month of April. - - - 381. WINE VINEGAR. - - Take any sort of wine that has gone through fermentation, and put it - into a cask that has had vinegar in it; then take some of the fruit - or stalks of which the wine has been made, and put them wet into an - open-headed cask in the sun, with a coarse cloth over the top of it, - for six days—after which put them in the vinegar, and stir it well - about—then put it in a warm place, if in winter, or if in summer, put - it in a yard in the sun, with a slate over the bung. When the vinegar - is sour enough and fine, rack it off into a clean sour cask, and bung - it up; then put it in the cellar for use. Those wines that contain - the most mucilage are fittest for the purpose. - - The lees of pricked wine are also a very proper ingredient in vinegar. - - - 382. SUGAR VINEGAR. - - To each gallon of water add 2 lbs. of brown sugar, and a little - yeast; leave it exposed to the sun for six months, in a vessel - slightly stopped. - - - 383. GOOSEBERRY VINEGAR. - - Bruise the gooseberries, when ripe, and to every quart put three - quarts of water; stir them well together, and let the whole stand for - 24 hours, then strain it through a canvas bag. - - To every gallon of liquor add 1 lb. of brown sugar, and stir them - well together before they are put into the cask. Proceed in all other - respects as before. This vinegar possesses a pleasant taste and - smell; but raspberry vinegar, which may be made on the same plan, is - far superior in these respects. The raspberries are not required to - be of the best sort, still, they should be ripe and well flavoured. - - - 384. CURRANT VINEGAR. - - This is made in the same way as that from gooseberries, only pick off - the currants from the stalks. - - - 385. PRIMROSE VINEGAR. - - To 15 quarts of water put 6 lbs. of brown sugar; let it boil ten - minutes, and take off the scum: pour on it half a peck of primroses; - before it is quite cold, put in a little fresh yeast, and let it work - in a warm place all night; put it in a barrel in the kitchen, and - when done working, close the barrel, still keeping it in a warm place. - - - 386. RAISIN VINEGAR. - - After making raisin wine, lay the pressed raisins in a heap to heat, - then to each cwt. put 15 gallons of water, and a little yeast. - - - 387. CIDER VINEGAR. - - The poorest sort of cider will serve for vinegar, in managing which - proceed thus:— - - First draw off the cider into a cask that has had vinegar in it - before; then put some of the apples that have been pressed into it, - set the whole in the sun, and in a week or nine days it may be drawn - off into another cask.—This is a good table vinegar. - - - 388. VINEGAR FROM THE REFUSE OF FRUITS. - - Take the skins of raisins after they have been used in making wine, - and pour three times their own quantity of boiling water on them; - stir them well about, and then set the cask in a warm place, close - covered, and the liquor, in a week, when drawn off from its sediment, - put into another cask, and well bunged down, will be a good vinegar - for the table. - - - 389. VINEGAR FROM THE REFUSE OF BEE-HIVES. - - When honey is extracted from the combs, by means of pressure, take - the whole mass, break and separate it, and into each tub or vessel, - put one part of combs and two of water; place them in the sun, or - in a warm place, and cover them with cloths. Fermentation takes - place in a few days, and continues from 8 to 12 days, according - to the higher or lower temperature of the situation in which the - operation is carried on. During the fermentation, stir the matter - from time to time, and press it down with the hands, that it may be - perfectly soaked. When the fermentation is over, put the matter to - drain upon sieves or strainers. At the bottom of the vessels will be - found a yellow liquor, which must be thrown away, because it would - soon contract a disagreeable smell, which it would communicate to - the vinegar. Then wash the tubs, put into them the water separated - from the other matter; it immediately begins to turn sour; when the - tubs must be again covered with cloths, and kept moderately warm. - A pellicle, or skin, is formed on their surface, beneath which the - vinegar acquires strength; in a month’s time it begins to be sharp; - it must be left standing a little longer, and then put into a cask, - of which the bung-hole is left open. It may then be used like any - other vinegar. - - - 390. TO STRENGTHEN VINEGAR. - - Suffer it to be repeatedly frozen, and separate the upper cake of - ice, or water, from it. - - All vinegars owe their principal strength to the acetic acid they - contain; but the vinegar of wine contains also tartar, a small - portion of the malic acid, alcohol, and colouring matter; that of - eider contains merely the malic acid, little or no alcohol, and a - yellowish colouring matter. - - - 391. VINEGARS FROM ORANGE AND ELDER FLOWERS, CLOVE-GILLIFLOWERS, - MUSK-ROSES, &c. - - Dry an ounce of either of the above flowers, (except the orange - flowers, which will not bear drying,) for two days in the sun; then - put them into a bottle, pour on them a pint of vinegar, closely stop - the bottle, and infuse 15 days in moderate heat of the sun. Vinegars - of any other flowers, as tarragon, &c. may be made in a similar - manner. - - - 392. DISTILLED VINEGAR. - - This is obtained from vinegar by distillation, rejecting the 4th or - 8th part that comes over first, and avoiding its acquiring a burnt - flavour. - - Distilled vinegar is weaker than the common, but is used sometimes in - pickles, where its want of colour is an advantage. - - - 393. IMPROVED DISTILLED VINEGAR. - - Obtained from wood distilled in large iron cylinders for the - manufacture of charcoal for gunpowder; when rectified it is used for - all the purposes of distilled vinegar. - - - 394. TO MAKE STRONG ACETOUS ACID. - - Take of vitriol, calcined to whiteness, 1 lb. - sugar of lead, 10 drachms, - Rub together and distil. - - - 395. _Another_. - - Take of sugar of lead, 7 lbs. - oil of vitriol 4½ lbs. - Distil 2½ lbs. This is used to make aromatic vinegar. - - - 396. HONEY WATER FOR THE HAIR. - - Take of honey, 4 lbs. - very dry sand, 2 lbs. - Mix and put into a vessel that will hold five times as much; - distil with a gentle heat a yellowish acid water: this acid - greatly encourages the growth of hair. - - - 397. DEPHLOGISTICATED SPIRIT OF SALT. - - Take of common salt, 3 lbs. - manganese, 1 lb. - oil of vitriol, 2 lbs. - water, 1 lb. - Distil, placing a sufficient quantity of water in the receiver. - - This spirit is of a pale greenish yellow, and scarcely heavier than - water. It bleaches linen, straw, and takes out fruit spots, iron - moulds, or ink marks. - - - - - MISCELLANEOUS BEVERAGES. - - ———— - - 398. TO MAKE GINGER BEER. - - Take of good Jamaica ginger, 2½ oz. - Moist sugar, 3 lbs. - cream of tartar, 1 oz. - the juice and peel of 2 middling sized lemons, - brandy ½ pint, - good solid ale yeast, ¼ pint, - water, 3½ gallons. - - This will produce 4½ dozen of excellent ginger beer, which will - keep twelve months. Bruise the ginger and sugar, and boil them - for 20 or 25 minutes in the water, slice the lemon and put it and - the cream of tartar into a large pan; pour the boiling liquor - upon them, stir it well round, and when milk-warm, add the yeast; - cover it over, let it remain two or three days to work, skimming - it frequently; then strain it through a jelly-bag into a cask, add - the brandy, bung down very close, and at the end of a fortnight or - three weeks, draw it off and bottle, and cork very tight; tie the - cork down with twine or wire. If it does not work well at first, - add a little more yeast, but be careful of adding too much, least - it taste of it. - - - 399. SPRUCE BEER. - - Take, if white is intended, 6 lbs. of sugar; if brown, as much - treacle, and a pot of spruce, and ten gallons of water. - - This is also managed in the same way as ginger beer, except that it - should be bottled as soon as it has done working. - - - 400. BROWN SPRUCE BEER. - - Pour 8 gallons of cold water into a barrel, and then boiling 8 - gallons more, put that in also, add 12 lbs. of molasses, with about - ½ lb. of the essence of spruce; and on its getting a little cooler, - ½ a pint of good ale yeast. The whole being well stirred or rolled - in the barrel, must be left with the bung out for two or three days; - after which the liquor may be immediately bottled, well corked up, - and packed in saw-dust or sand, when it will be ripe, and fit to - drink in a fortnight. - - Remember, that it should be drawn off into quart stone bottles, and - wired. - - - 401. WHITE SPRUCE BEER. - - For a cask of six gallons, mix well together ¼ lb. of the purest - essence of spruce, 7 lbs. of loaf-sugar made into a clarified syrup, - and about 1½ gallons of hot water; and when sufficiently stirred - and incorporated; put it into the cask, and fill up with cold water. - Then add about a ¼ of a pint of good ale yeast, shake the cask - well, and let it work for three or four days: after which, bung it - up. In a few days it may be bottled off after the usual manner, and - in a week or ten days it will be fit for use. If, on bunging it - close, about ¼ of an oz. of isinglass, first dissolved in a little - of the warmed liquor, or in cider, be stirred in, by way of fining, - it will acquire a superior degree of clearness. In proportion to the - coldness of the weather, the quantity of yeast should be increased. - Some, instead of yeast, use ale or beer-grounds the first time of - making, and afterwards the grounds of their former spruce beer. In - warm weather, very little ferment is requisite. - - - 402. SELTZER WATER. - - Take of water any quantity. Impregnate it with about ten times its - volume of carbonic acid gas, by means of a forcing pump. - - - 403. LIQUID MAGNESIA. - - Take of water 1 gallon, - carbonate of magnesia, 3 drachms, and - impregnate it as above. - - - 404. POTASS WATER. - - Take one ounce of subcarbonate of potass, and impregnate as above. - - - 405. SODA WATER. - - Take 2 ounces of subcarbonate of soda, and impregnate as above. - - - 406. PORTABLE LEMONADE. - - Take of tartaric acid, ½ oz. - loaf sugar, 3 oz. - essence of lemon, ½ drachm. - Powder the tartaric acid and the sugar very fine, in a marble or - wedgewood mortar, (observe never to use a metal one) mix them - together, and pour the essence of lemon upon them, by a few drops - at a time, stirring the mixture after each addition, till the whole - is added, then mix them thoroughly, and divide it into twelve equal - parts, wrapping each up separately in a piece of white paper. When - wanted for use, it is only necessary to dissolve it in a tumbler - of cold water, and fine lemonade will be obtained, containing the - flavour of the juice and peel of the lemon, and ready sweetened. - - - 407. TO MAKE CHOCOLATE. - - To make good chocolate, put the milk and water on to boil; - then scrape the chocolate fine, from one to two squares to a - pint, to suit the stomach: when the milk and water boils, - take it off the fire; throw in the chocolate; mill it well, - and serve it up with the froth; which process will not take - 5 minutes. The sugar may either be put in with the scraped - chocolate or added afterwards. - - It should never be made before it is wanted; because - heating again injures the flavour, destroys the froth, and - separates the body of the chocolate; the oil of the nut being - observed, after a few minutes’ boiling, or even standing - long by the fire, to rise to the top, which is the only cause - this chocolate can offend the most delicate stomach. - - - 408. TO MAKE COFFEE. - - To have coffee _in perfection_, it should be made from the - best production, carefully roasted, and after cooling for - a few minutes, reduced to powder, and immediately infused; - the tincture will then be of a superior description. But for - common use, the coffee of our own plantations is, in general, - of very good quality. - - In England, too little powder of the berry is commonly - given. It requires about one small cup of coffee-powder to - make four cups of tincture for the table. This is at the rate - of an ounce of good powder to four common coffee-cups. - When the powder is put in the bag, as many cups of boiling - water is poured over it as may be wanted. - - Pour a pint of boiling water on an ounce of coffee; let - it boil five or six minutes, then pour out a cupful two or - three times, and return it again; put two or three isinglass - slips into it; or a lump or two of fine sugar; boil it five - minutes longer, set the pot by the fire to keep hot for ten - minutes, and the coffee will be beautifully clear. A hot - cream should always be served with coffee. For foreigners, - or those who like it extremely strong, make only eight - dishes from three ounces. If not fresh roasted, lay it before - a fire till hot and dry; or put the smallest bit of fresh - butter into a preserving-pan, when hot throw the coffee into - it, and toss it about till it be freshened. - - - - - THE COOK. - - -On her first going into a family the Cook will do well to inform -herself of the rules and regulations of the house,—the customs of -the kitchen,—the peculiarities of her master and mistress,—and above -all, she must study, most sedulously, to acquire a perfect knowledge -of their TASTE; which, when attained, will most probably lead to her -permanent establishment in the sovereignty of the kitchen. - -She will enter into all the economical plans of her employers, and -endeavour to make the most of every thing, as well for the sake of her -own character as for their interest. Not forgetting, that “wilful waste -makes woful want.” - -She will consider the encomiums of her master and mistress as her -highest praise, and will accept even their admonitions as pleasing -proofs of their desire to make her useful to themselves, and to enhance -her own confidence and consequence. - -The presidency of the kitchen being a situation of great trust and -responsibility, she will best evince her sense of the confidence -reposed in her by her anxiety to please, and a sedulous regard to the -health and comforts of the family, which are, necessarily, in her -keeping; governing her whole conduct by that most excellent moral maxim -“Do unto others as you would they should do unto you.” - -To be well qualified for every situation, the Cook must not only -understand the business of the kitchen, but must be a good judge of -provisions, as in many families, where there is no housekeeper, she -will be required to go to market. She must also be able to keep an -account of the current expenses of the family; and to examine, check, -and pay the tradesmen’s bills, which she will have to settle with her -mistress weekly, or when required. - -The Cook should give directions to her assistants to _rise early_, -particularly when a great dinner is to be dressed, that so every thing -may be got quite ready in the kitchen to begin business as early in -the morning as possible; else, nine times out of ten, the dinner will -be too late: and it must always be recollected that “things done in -a hurry are never well done,” and that, “an hour lost in the morning -may be run after the whole day, but never overtaken.” Besides, to have -every thing properly dressed, and to be punctual, as to time, with the -dinner, will afford great satisfaction to her employers, and do credit -both to them and to herself. Having learnt the precise time of dinner, -she must not fail to be _punctual_. - -Cleanliness, in every branch of domestic concerns cannot be too -forcibly inculcated, and in the business of a Cook, particularly, it -becomes a CARDINAL VIRTUE. Cleanliness and neatness of person and dress -are not less important in her than the arrangement of the kitchen and -larder, and all her operations. - - - _Boiling._ - -The boilers, saucepans, and other vessels, to be used for culinary -purposes, must be kept perfectly clean and well tinned. BLOCK TIN -saucepans, &c. are safest, and perhaps best for these purposes.—When -washed they should be dried by the fire, before they are put away; -and they should always be wiped out again, with a clean dry cloth, -immediately before they are used. This is to be done chiefly to prevent -rust, and its baleful effects. - -Poultry, and every kind of meat, both fresh and salted, should be -washed and wiped dry, and then dredged well with flour, before it be -put into the boiler, or pot; this will prevent its being soiled in the -water, and will, also, prevent its looking greasy, when taken up. - -Meat must always be put into _cold_ water, with _just enough water to -cover it_; say, about a quart of water to a pound of meat,—and it must -be kept _so covered_, during the whole process of dressing, by adding -boiling water occasionally.—By this method the inside will always be -heated thoroughly, and be properly swollen, before the outside becomes -hard; and the whole will be regularly done. This will, also, occasion -the meat to look plump; and veal and poultry, in particular, will be -the whiter and the better for it. - -Beef loses about one-fourth, and mutton about one-fifth, in boiling. - -A moderate fire must be kept up under the pot, increasing the heat -_gradually_, till it boils, when it must be drawn back, kept close -covered, and _constantly simmering, quite gently_, but by no means -boiling fast. A tea-spoonful of salt thrown into the water, before -it boils, will cause the scum to rise the better, which must be very -carefully skimmed clean off, immediately; and if, afterwards, a -little cold water be thrown in, more scum will be cast up, which must -frequently be taken off, _as it rises_, as on this alone depends the -good appearance of all boiled articles. - -Remember—that water cannot possibly be made _hotter_ than it is when it -first boils; it is, therefore, a waste of firing, and very detrimental -to the meat to make it boil _fast_, as it is thereby rendered hard, and -its juices and finest flavour are evaporated in steam. - -Generally, beef, mutton, and lamb, unless the joints are very thin, or -small, require boiling from a quarter of an hour to eighteen minutes -to a pound; lamb, veal, and pork, and _thick_ joints also, of whatever -kind, require somewhat longer, especially in _cold_ weather, or when -_fresh_ killed. A large leg of pork, for instance, will take a little -more time;—always reckoning from the time of its first coming to boil, -and taking into the account that the pot must _always be kept gently -simmering;—the slower the better, so that it be kept boiling_. If you -suffer boiled meats to remain in the pot after they are done, they -become soddened and lose their flavour. - - - _Examples in Boiling._ - - _A Round of Beef._—After it has been carefully salted, and has lain - in the pickle eight or ten days, wash it and wipe it dry; then cut - out the bone, and skewer and tie it up tight and quite round. As soon - as the pot boils skim it clean, and keep it boiling very gently, till - done. The time will be according to its weight. Garnish with slices - of carrot and turnip. - - - A LEG OF PORK. - - If large, after it has been in salt eight or ten days, let it lie - in cold water half an hour to make it white—weigh it, let it boil - gently, allowing twenty minutes for every pound—skim it as soon - as it boils, and often afterwards.—A small Leg of Pork is most - delicate.—The liquor will make excellent peas-soup. Serve it up with - peas-pudding and turnips. - - - A LEG OF MUTTON. - - Put it in warm water for ten minutes, and wash it clean, then put - it into the pot and cover it with water—let it _simmer very gently_ - and skim it carefully. A leg of ten pounds will take two and a half - or three hours. Mutton, to be tender, should hang as long as it will - keep. - - - A TURKEY. - - Take a hen bird, pick nicely, singe, wash, draw the sinews of the - thighs, and truss it. Make a stuffing of bread, herbs, salt, pepper, - nutmeg, lemon-peel, a few oysters, or an anchovy, a bit of butter, - some suet, and an egg, put this into the crop, fasten up the skin, - and skim the pot most carefully to make it white. Serve with oyster - sauce made rich with butter, a little cream, and a spoonful of soy - or parsley and butter. Tongue, ham, or pickled pork, are the usual - accompaniments. - - - A FOWL. - - The legs, for boiling, should not be black.—Pick nicely, wash, singe, - truss, and flour it—put it into boiling water, and _simmer gently_. A - middling fowl will take forty minutes. Serve with parsley and butter, - oyster, lemon, liver, or celery sauce. - - Neither parsley and butter, liver and parsley, celery, onion, caper, - curry, nor other sauce should be poured over boiled meats, but sent - up separately in a boat. - - - VEGETABLES. - - All vegetables are best when fresh from the garden,—when dead they - are useless. They are also in the greatest perfection when in the - greatest plenty;—unripe vegetables are unwholesome. - - -_Greens_ must be carefully picked, neatly trimmed, washed _quite clean_ -from vermin, and laid on a cullender to drain. Then, having ready a -well-tinned saucepan, with plenty of clean, soft, boiling water, into -which some salt has been thrown, and the scum taken off, plunge them -into it, boil them _quickly_, watch them, and keep continually pressing -them under the water with a fork as they rise; and when they begin to -sink of themselves, they are done, and must be taken up instantly, and -drained dry; for if over done, they will lose not only their crispness -and beautiful appearance, but their flavour also. Cabbages, savoys, -and turnip-tops, require that the water should be changed when _half -done_, the second water should be boiling, and if managed as above -directed, they will eat much the milder and sweeter for it. _This is -the whole art of dressing vegetables to look green and eat well._ We -therefore deprecate the use of those factitious and filthy expedients -recommended by some, and practised by many, to give, as they pretend, -a _good colour_, to boiled vegetables. _This is the best way_;—and all -artificial means ought to be avoided, as unnecessary and pernicious. - -Esculent _roots_ of all kinds may be set on to boil in cold water. - - - _Fish._ - -Fish, particularly if large, must be put into cold water, with plenty -of salt; when ready, it will part from the bone; or it may be tried -with a fork, and must be taken out of the water the moment it is done. - -If not immediately wanted, let it stay on the fish-plate, over the hot -water, and throw over it a clean cloth, dipped in boiling water, to -preserve its colour. - -A sliced cod should be stewed fifteen minutes. - -In all cases, dinner should be served up as soon as possible after it -is ready, because keeping the boiled articles, particularly fish, in -hot water, renders them vapid and heavy; and hot closets, covers, and -other means used to keep them hot, dry the juices and make them eat -strong and rancid. - -Neither fish, nor vegetables of any kind, (except ripe potatoes,) -should be boiled by steam. - - - _Elements of Roasting._ - -CLEANLINESS must ever be the _maxim_ for the kitchen. - -Before the spit is drawn from the meat, let it be wiped clean, and when -done with, let it be rubbed with a little sand and water. - -A good brisk fire, due time, proper distance, and frequent basting, are -the chief points to be attended to in roasting. - -Much depends on the fire;—it should always be _brisk_ and glowing, -clear at the bottom, and suited to the article to be roasted. - -Beef and mutton lose about one-third in roasting. - -The ashes should be taken up, and the hearth made quite clean, before -you begin to roast. If the fire require to be stirred during the -operation, the dripping-pan must be drawn back, so that then, and at -all times, it may be kept clean from cinders and dust.—Hot cinders, or -live coals, dropping into the pan, make the dripping rank, and spoil it -for basting. - -Beef requires a strong, steady fire, which should be made up a little -time previous to its being wanted. If the meat has been hung up some -time, the dry outside parts must be pared off, and it must be basted, -first, with a little salt and water, then well dredged with flour, and -afterwards basted, continually, with the dripping; but, if the meat be -frozen, it must be brought into the kitchen several hours before it is -dressed.—Large joints should be kept at a good distance from the fire -at first, and gradually brought nearer and nearer;—the average distance -for a large joint, at a good fire, may be about ten or twelve inches, -an inch or two more or less, according to circumstances: when kitchen -paper, dipped in the dripping, must be tied, not skewered, over the fat -parts, to prevent their being scorched. When nearly ready, the smoke -will draw from the meat towards the fire; at which time the paper must -be taken off, and the meat must be put nearer to the fire to _brown_ -it; it must also be sprinkled with a little salt, and well dredged -again, with flour, to froth it. - -It is as necessary to _roast slowly_ as to _boil slowly_;—and the -_General Rule_ is to _allow full a quarter of an hour to a pound for -roasting_ with a proper fire, under ordinary circumstances, and with -frequent basting. But neither beef nor mutton require to be so well -done as pork, lamb, and veal.—Pork, in particular, requires to be -thoroughly done. It must be basted with salt and water; and the skin -or rind of the leg, loin, and spare-rib, must be scored, with a sharp -knife, after it has been some time at the fire, to make it eat the -better. Geese, pigs, and young pork, require a brisk fire, and should -be turned quickly. - -Great care should be taken in spitting the meat, that the prime part -of the joint be not injured:—to balance it on the spit, cook-holds and -loaded skewers are very handy. - -A BOTTLE JACK is an excellent substitute for a spit, _in small -families_, and for want of that, ten or a dozen yards of worsted, -folded to a proper length, will answer the purpose very well. Meat if -_hung_ to be roasted, should have its ends changed when about half -done. A good meat skreen, lined with tin, should always be set before -the fire when roasting; it keeps off the cold air, renders the heat -more equable, and saves coals. - -After all, the above _General Rule_ is liable to many exceptions. If -the meat be _fresh killed_, or the weather be _cold_, a good joint -will require half an hour longer than if the meat be _tender_ and the -weather _temperate_ or _warm_. - -We give the following particulars as a more certain guide to the Cook, -in most cases on this important point. - - BEEF.—_A Sirloin_ of about sixteen pounds, will take three hours and - a half or four hours. - - _Ribs of Beef_, of nearly the same weight, being thinner, will - require half an hour less. - - MUTTON.—_A Leg_ of eight or nine pounds, will take about two hours. - - _A Loin or Neck_, from an hour and a half to an hour and three - quarters. - - _A Breast_, an hour and a quarter. - - VEAL requires to be managed as beef. - - _A Fillet_, of fourteen or sixteen pounds, will take five hours. - - (It must be placed at a distance from a strong fire _at first_, in - order to be thoroughly soaked) - - _A good Loin_, will take full three hours. - - _A Breast_, from an hour and a half to two hours. - - _A Hind-quarter_, of eight pounds, about two hours. - - _A Fore-quarter_, of ten pounds, about two hours. - - _A Leg or Loin_, about an hour and a quarter. - - _A Breast_, three quarters of an hour. - - PORK, as it must be well soaked and well done, requires longer time, - in proportion, than any other meat. - - _A Hare_ will require an hour, at the least, and care must be taken - that both ends be done enough. It should be well basted; first, with - a pint of milk, or salt and water, then floured and basted with - butter; when half done, it should be cut between the shoulders and - the neck, to let out the blood. - - _A large Turkey_, will require two hours roasting. - - _A smaller one_,—one hour and a half. - - _A small one_,—one hour and a quarter. - - _A Goose_,—one hour. - - _A large Fowl_,—about three quarters of an hour. - - _A middle sized Fowl_,—thirty or forty minutes. - - _A Capon_,—thirty or thirty-five minutes. - - _A Duck_,—twenty or thirty minutes. - - _A small Fowl or Chicken_,—twenty minutes. - - _A Partridge_,—twenty or twenty-five minutes. - - _A Turkey Poult_,—twenty minutes. - - _A Pheasant_,—fifteen minutes. - - _Wild Ducks, or Grouse_,—fifteen minutes. - - _Pigeons_,—fifteen minutes. - - _Quails_, and _small Birds_,—ten minutes. - - _Tame_ Fowls require more roasting than _wild_ ones. - - _Poultry_ should not be dressed in less than four days. - - All fowls must be well washed, and singed when put down to the fire, - and they must be kept well basted with butter. - - - _Examples in Roasting._ - - A SIRLOIN OF BEEF. - - Wipe it clean and dry, and tie paper over the fat parts to preserve - them. Baste it immediately with dripping, and frequently afterwards. - Within the last half hour, sprinkle it with a little salt, baste it - with butter, and dredge it with flour, and as soon as the froth has - risen, dish it up. Garnish with horse-radish, scraped fine. If it - weigh 15 lbs. or 16 lbs. it will require nearly four hours. - - - THE RIBS, OR OTHER JOINTS OF BEEF. - - Must be roasted in the same way. If fifteen or twenty lbs. they will - take three hours and a half, more or less according to circumstances. - - - LEG, SHOULDER, LOIN OR NECK OF MUTTON. - - Let it be well basted and frothed in the same manner as directed for - the _Sirloin of Beef_. The time and dressing will be according to its - weight. - - - A LOIN OF VEAL. - - Will take about three hours roasting. Paper the kidney, fat, and - back, to preserve them.—Some will have it sent up with a toast to be - eaten with the delicate fat of the kidney; brown it, and pour good - melted butter over it. Garnish with slices of lemon and force-meat - balls. - - - LAMB. - - _The Hind-quarter._—The leg and loin are best dressed together; - baste and froth it as directed for beef. Serve it up with green - mint-sauce and a salad. - - The _Leg_, _Shoulder_, _Ribs_, _Loin_, _Neck_, and _Breast_ are all - to be dressed, and served up, in the same way. - - - FOWLS. - - _Turkeys_ and _Fowls_ are to be roasted by a clear brisk fire, in the - same way as each other, only allowing time according to their size. - In drawing Poultry care must be taken not to break the gall-bag. The - sinews of the thighs of Turkeys and large Fowls should be pulled out, - and they should be trussed with the legs outward.—Wash well, dry, - singe, extract the plugs, and dredge before roasting. - - - A GOOSE. - - Stuff the _Goose_ with onion, sage, pepper, and salt, fasten it tight - at the neck and rump, and then set it down to the fire, at first, at - some distance, bringing it nearer by degrees.—Paste a slip of paper - over the breast-bone, and when the breast is rising, take it off. - Send a good gravy up in the dish; but first take a table-spoonful - of made mustard, half a tea-spoonful of cayenne pepper, and three - spoonsful of port wine; mix and pour it hot into the body of the - goose, by a slit in the apron: this will wonderfully improve the - stuffing, and is, as Dr. Hunter says, a secret worth knowing. - - _All poultry must be nicely drawn, picked, the plugs removed, and the - hair carefully singed off with white paper, and then well washed and - dried._ - - - _Baking._ - -We do not much approve of baking butcher’s-meat, as a substitute for -roasting it, though it cannot be denied that some articles may be baked -to answer nearly as well as if roasted; and when a great dinner is to -be prepared it may be convenient to send a dish or two to the oven, -but over these the cook can have no controul, and must, therefore, -depend entirely on the baker. The following are articles that may with -most advantage be baked, provided the meat be good and fat, and the -baker be very attentive:—A sucking-pig, goose, some joints of beef, -leg and shoulder of mutton, leg and loin of pork, fillet of veal, ham, -hare, sprats, and other small kinds of fish in pans, or jugs. To poor -families, however, the oven affords great convenience as well as a -considerable saving of expense and trouble. - -Beef loses about one third of its weight by baking. - - - A SUCKING PIG. - - Let it be prepared as for roasting; fasten buttered paper on its - tail and ears to prevent their being scorched; and send with it a - little butter, tied up in a bit of cloth, to baste its back with, - occasionally, which the baker must be requested to do. - - - _Broiling._ - -For this operation let the fire be _brisk_ and _clear_. The bars of the -gridiron must be bright at top and clean betwixt; wipe the gridiron -quite clean with a cloth, make its bars hot, and rub them with nice -mutton suet, before you lay on the meat. Set the gridiron slanting -over the fire, to prevent the fat dropping into it so as to occasion -a smoke, which must be prevented. We shall give as an example in this -branch of cookery, - - - A RUMP STEAK. - - The steak should be cut from the middle of the rump, must be about - half an inch thick, and have been kept till tender. Broil it _quick_, - and turn it often, with steak-tongs, to keep in the gravy and make it - a nice brown; it will be done in fifteen or twenty minutes. Having - ready, before the fire, a warm dish, with a table-spoonful of catsup, - and a little minced shallot or onion, lay the steak on it, rub it - over with a little butter, and garnish the dish with pickles and - horse-radish scraped fine. - - - _Frying._ - -Frying is, in fact, _boiling in fat_. Before you begin to fry, rub the -inside of the Frying-pan with a little fat, warm it and wipe it out -with a cloth, quite clean.—To fry fish, half fill the pan with fat, -olive oil, nice fresh lard, clarified drippings, or beef or mutton -suet;—but whatever fat be used let it be perfectly sweet, free from -salt, and nice and clean. Keep a _brisk_ fire, and make the fat _very -hot_, which may be known by its having done hissing. When ready, -carefully drain it quite dry before the fire. - -We give the following as an example of _the best method of Frying_ -SOLES, _and most other kinds of fish_: - -Let them be quite fresh, and some time before you dress them, wash them -thoroughly, and wipe them with a clean cloth, quite dry.—If to be fried -with bread-crumbs, beat up an egg, the white and yolk together, quite -well, dip the fish in the egg, and cover them completely with grated -crumbs, and if you wish the fish to look still better, do them twice -over with egg. The fish, if large, may be cut into pieces, the proper -size for the table, otherwise they may be fried whole; when cut they -must be dished up as if whole. Let the fat in the pan be sufficient to -cover the fish, and when it _quite boils_, and begins to smoke, put -in the fish; it will be nicely browned in about five minutes, when it -should be turned, and fried just as long on the other side. When done -lay them on a soft cloth, before the fire, and turn them every two or -three minutes, till they are perfectly dry on both sides. - -The fat in which any thing is fried will serve to fry the same kind of -thing several times. - - - _Broths, Soups, Stock, &c._ - -Cleanliness in this, as in every department of kitchen business, must -ever be held as the _leading principle_, and will contribute most to -the satisfaction of all parties. - -An economical Cook, when she boils animal food, will make a rule to -convert the liquor, or broth, into some sort of _soup_ or _stock_, -which may be done at her leisure, and by which means she will always -have _a rich kitchen_, as it is technically called, and will be able -to make an _extra dish_, or an additional tureen of soup, at a short -notice, and at a trifling expense. The fragments of meat left after -dinner, with the trimmings of undressed meat and game, the heads, -necks, gizzards, and feet of fowls, &c. when picked and washed clean, -will help to enrich _soups_, or make _stock_, and save much expense in -gravy meat. The _broths_, if saved in separate pans, will assist in -making white or brown soups, and the gravies left in the dishes after -dinner, will be good in _hashes_, or, with some trifling ingredients -added, will make sauce for fish, goose, &c. - -The liquor of a knuckle of veal may be converted into GLAZE, if boiled -with a knuckle of ham, till reduced to a fourth or a third part, with -the necessary herbs and spices added. - -_To prepare Soups, &c._—the first care of the Cook will be to see -that the stew-pan to be used is well tinned, scalded, and wiped out -perfectly clean and dry. She will put some butter or marrow into the -bottom of the pan, then lay in a leg or shin of beef with the bones -well broken, and the meat cut to pieces; or the skirts of beef, the -kidney or melt, or the shank bones of mutton, well cleaned, with -the fragments and trimmings of meat and other articles, as above -mentioned;—these she will cover close and keep over a _slow fire_ an -hour, stirring it up, occasionally, from the bottom, and taking great -care that it does not burn.—When all the virtues of the meats are -extracted, and the juices are again absorbed by them, she will add -water enough to cover them, which will be in the proportion of about -a quart of water to a pound of meat, for soup, and to two pounds, for -gravies; the scum must then be carefully taken off, _quite clean_, -as it rises, after it has boiled; for the more soups and broths are -skimmed, the better, and more transparent they will be: and this -transparency, combined with their uniformity of taste, constitutes -their chief excellence. It is important that the soup be kept _gently -simmering_ five or six or more hours, and that then be added a scraped -carrot, a head of celery, a couple of onions, two turnips, and a few -sweet herbs;—when ready, let it be strained carefully through a clean -tamis, previously dipped in cold water, into stone or unglazed earthen -pans, and let the fat remain upon it, to preserve it, till wanted. - -Soups and broths when done, ought not to be covered, nor put away with -vegetables in them. - -Use _soft_ water to boil white peas, and let the peas be whole; but -_pump_ water will make green peas-soup of a better colour. - -A good tureen of peas-soup may be made from the liquor of pork, mutton, -or beef. - -The lean of hams or gammon of bacon should be used when _Stock_ is -made; but if the former, first give it a boil in water, before you put -it in, else it will turn the soup red. - -The _sediment_ of gravies, &c. that have stood to be cold, should never -be used. - -A clear jelly of cow-heels makes a great improvement to gravies and -soups. - -A lump of clarified butter, thoroughly mixed with flour and boiled -with the soup will give it a richness and a greater consistency, if -required.—A little tarragon added, just before it is served up, will -give it an agreeable flavour. - -All soups should be sent to table quite hot. - -CULLIS, or _brown gravy_, is made with lean veal and ham or gammon, and -sweet herbs, &c. - -BECHAMEL, or _white sauce_, is made in the same way, but is not -browned; it must be improved by the addition of equal quantities of -good broth and thick cream simmered with it half an hour, before it is -strained off. - -The articles used in thickening, seasoning, and flavouring broths -and soups, are chiefly bread, flour, oatmeal, peas, rice, Scotch and -pearl-barley, isinglass, maccaroni, turnips, beet, carrots, mushrooms, -garlick, onions, shallots, cress, parsley, thyme, sage, mint, and other -sweet and savoury herbs; also allspice, cinnamon, cloves, mace, nutmeg, -ginger, pepper, lemon-juice, essence of anchovies, &c. these combined -with wine and mushroom catsup, form an endless variety for flavouring -and seasoning broths and soups. - -Basil, savoury, and knotted-marjorum, are very pungent, and should be -used cautiously. - -No Cook can support the credit of her kitchen without having plenty of -_gravy_, _cullis_, and _stock_ always at hand, as _these are the bases -of all soups and high-seasoned dishes_. - - - _Sauces and Gravies._ - -These are simple, and easily made. - - - GRAVY FOR ROAST MEAT. - - Almost every joint will afford trimmings enough to make plain gravy - for itself, which may be heightened with a little browning. - - Or, half an hour before the meat is done, mix a little salt and - boiling water, and drop it on the brown parts of the meat, which - catch in something under, and set it by to cool; when the meat is - ready, remove the fat, warm the gravy, and pour it into the dish. - - Or, the brown bits of roasted or broiled meat, infused a night in - boiling water, and the next day just boiled up, and drained off, will - make a good gravy. - - - GRAVY FOR BOILED MEAT. - - Make it of the trimmings and paring of the meat. - - Or pour as much of the liquor as may be necessary into the dish, and - pierce the meat, on the under part, with a skewer. - - - MELTED BUTTER. - - Cut two ounces of butter into small pieces, and put it into a pint - saucepan, with a large tea-spoonful of flour, and two table-spoonsful - of milk; when thoroughly mixed, add six table-spoonsful of water, - shake it continually, over the fire, always the same way, till it - simmers, then set it on, and let it just boil up, when it will be - about the thickness of cream: if too thick to eat with vegetables, - add a little more milk. - - _This is the foundation of almost all the sauces._ - - Two table-spoonsful of mushroom catsup added to this instead of the - milk, will make an excellent sauce for _fish_, _flesh_, or _fowl_, - and particularly for _chops_ and _steaks_. - - If butter be oiled in melting, put in a spoonful of cold water and - stir it with a spoon; or pour it forward and backward from the - saucepan to the boat, till it is come again. - - - LEMON SAUCE. - - Pare a lemon, cut it into thick slices, and divide these into small - squares or dice, which mix with a quarter of a pint of melted butter. - - - PARSLEY AND BUTTER. - - Wash and pick the parsley, very carefully, boil it ten minutes with a - tea-spoonful of salt, in a little water, drain it, and bruise it to a - pulp, then mix it by degrees with about half a pint of melted butter. - - N. B. Sauces of fennel, chervil, basil, tarragon, burnet, cress, &c. - may be made in the same way. - - - ANCHOVY SAUCE. - - Pound three anchovies in a mortar with a bit of butter, rub it - through a hair-sieve, with the back of a wooden spoon, and stir it - into half a pint of melted butter. - - - CAPER SAUCE FOR MUTTON. - - To a quarter of a pint of melted butter put a table-spoonful of - capers, and nearly as much vinegar. - - - GARLIC SAUCE. - - Pound two cloves of garlic and proceed as with the anchovy sauce. - - - SHALOT SAUCE, - - Is made with three or four shalots pounded, and done in the same way. - - - _Browning_, - - Is nothing more than pounded white sugar, melted over a slow fire, - with a little butter and water, till it begins to smoke and turn - brown, then diluted with more water, till about the consistence of - soy, and afterwards boiled, skimmed, strained, and preserved in well - corked bottles. - -ALL PLAIN SAUCES, should taste only of the articles from which they -take their names. - -In COMPOUND SAUCES the several ingredients should be so nicely -proportioned that no particular flavour should predominate. - -Soy, walnut-peels, burnt treacle, or sugar, cayenne pepper, or -capsicums, chilies, vinegar, pickled herrings, anchovies, sardinias, or -sprats, are the bases of almost all the sauces to be found in the shops. - -Never season too highly your sauces, gravies, or soups. - -Cloves and allspice,—mace and nutmeg,—marjorum, thyme, and -savory,—leeks, onions, shalots, and garlic,—need not be mixed together -in the same preparation, when either of them will supply the place of -the others. - -In short, Cooks now know, by experience, that a much less number of -ingredients are sufficient to give a finer flavour to sauces, &c. than -was formerly used; because, in this age of refined taste, we have -learnt to combine the _simply elegant_ with the _purely nutritious_. - - - _Salads._ - -These may be eaten at all seasons of the year; but they are most -wholesome in the spring, when green herbs, of all kinds, are in the -greatest perfection. They are, then, most efficacious, in cleansing, -sweetening, and purifying the blood. But, though Salads in the winter -act not so powerful as in the spring, yet, such as are to be had, -retain all the properties or qualities of their nature, and the warmer -kinds, in particular, being gentle, salutary, and most excellent -stimulants, are well calculated to warm the stomach, and exhilarate the -spirits. - -The following are the principal herbs, or vegetables, used in English -salads; viz. - - Beet Root, Mint, Small Salading - Celery, Onions, which are - Chervil, Parsley, Turnip, - Chives, Radish, Common, Rape, - Corn Salad, ————–—, Turnip, Salad Radish, - Cucumber, Shalots, Mustard, - Garlic, Sorrel, Garden Cress. - Lettuce, Water Cresses, and - -Balm, Dandelion, Nettle Tops, Sage, Spinage Tops, and Tarragon, are -sometimes used. - -Besides these, the French use many other articles as Salads, most of -which being warm, exhilarating, and antiscorbutic, contribute greatly -to their health and cheerfulness; viz. - - Balm, Pennyroyal Tops, Dandelion, - Sage, Tarragon, Spinage Tops, - Nettle Tops. - -Salad herbs should be used fresh from the gardens; but if grown stale, -they must be refreshed in cold water. They must be carefully picked, -and washed clean, and then shaken in a clean cloth to dry. - -The ingredients generally used in mixing Salads are eggs boiled hard, -and rubbed fine, oil, vinegar, mustard, pepper, and salt. - -The adulteration of articles of provision is now so common, that -the Cook will do well to be guarded against such impositions, by -dealing with respectable tradesmen only.—The articles most frequently -adulterated are bread, tea, brown sugars, coffee, mustard, pepper, and -all other things that are to pass through the mill. - -The Cook should take care to be amply provided with proper instruments, -and kitchen utensils of all kinds, without which she can do nothing -as it ought to be done. It will be necessary to have graduated glass -measures, such as the apothecaries use, divided into tea-spoonsful and -table-spoonsful,[14] and also graduated on their sides, according to -the following figures, in order to measure quantities of fluids with -accuracy. - -[Illustration: - - No. 1. represents a glass, calculated to measure any quantity from - two drachms to eight ounces. - - No. 2. From one drachm to two ounces. - - No. 3. From half a drachm to one ounce. - - Note.—Sixty drops or minims make one drachm.] - -Scales and weights should also be kept at hand, not only for weighing -heavy articles, such as butcher’s-meat, grocery, &c. but also such as -will weigh small quantities with accuracy. (_See the Appendix._) - -_Before breakfast_, or as soon as possible _after_, the Cook having -seen that her assistants in the kitchen are getting forward all -things preparatory to the principal dinner, and having also given the -kitchen-maid directions for the servants’ dinner, her attention will -next be directed to - - - _The Larder._ - -The situation of the Larder should be dry, airy, and shady; it should -be well ventilated, and kept perfectly clean, cool, and free from -smells of all kinds. - -The freezing point, or about 32° of Farenheit’s Thermometer, is the -most perfect temperature of the atmosphere for preserving animal food. - -Moist and close weather is very bad for keeping meat, poultry, &c. A -southerly wind is also unfavourable;—and lightning will quickly destroy -it. - - - MEAT. - -A large SAFE, pierced with holes on every side, to be hung up in an -airy situation, would be a very valuable appendage to every Larder. - - - _Management of_ BUTCHER’S MEAT, &c. _before - it is dressed._ - - BEEF. - -_Management._—When the meat first comes in, trim it neatly and -carefully, by cutting out all the bloody parts and the fly-blowings, -if any; cut out also the kernels in the thick end of the sirloin, in -the fat of the rump, in the pope’s-eye, the thick fat of the buttock, -and wherever else they are to be found. Cut off the skirt under the -ribs, and as much of the suet from the sirloin and rump as will leave -them handsome for dressing. Cut off also the spare suet in the loins of -veal and mutton; and the spare fat of necks, or loins of mutton, makes -much lighter puddings than suet. Be careful also to take out the pipe -which runs along the chine-bone, and the pith which is in the back-bone -in the sirloin, rump, &c.; the whole should then be wiped dry, -all the holes filled up with salt, and the roasting pieces should be -sprinkled with salt and hung up till wanted. In winter, the boiling -meat, that is frozen, should be soaked in cold water, two or three -hours before it is dressed; but the best way to thaw a roasting joint -is to let it be in the warm kitchen several hours before it is put to -the fire. - - - SALTING. - -The boiling pieces, if the weather permit, will be the better for -hanging a day or two before they are salted. In warm weather, it is -best to let them lie an hour, rubbing well every part that is likely to -be fly-blown, and then wiping them dry with a cloth, and having salt -ready, rub it into every part, taking care to fill the holes where the -kernels and skewers have been. Turn them and rub them well with the -pickle every day, and in three or four days they will be fit to dress, -if wanted. Wash all the boiling pieces before dressing; and its colour -will be the better for soaking; but never wash roasting joints before -they are dressed, as it robs them of their best juices and finest -flavour; it is, therefore, much better to wipe them well with a dry -cloth, and pare off the dry parts on the outside. - - - VEAL. - - _Management._—Examine and trim the several joints when they come in; - take out the skewers and wipe all the parts dry, particularly round - the kidney and udder; cut out the pipe that runs along the chine-bone - in the loin and neck; take out the spine in the back-bone, and the - kernels in the leg and the chump end of the loin, and cut off the - skirt within the breast. - - - MUTTON. - - _Management._—In warm weather, trim the meat as soon as it comes in, - as directed for beef: cut out the kernels in the leg, the chine, and - near the tail in the loin; cut out also the pipe that runs along the - chine-bone, and take out the pith in the chine; cut off the skirt - of the breast; wipe all dry with a clean cloth, and hang it up till - wanted. - - - LAMB. - - _Management._—Lamb, whether in quarters or joints, should be managed - like mutton and beef, as directed. - - - PORK. - - _Management._—Examine and trim it, when brought in, as you do all - other kinds of meat. Sprinkle the joints intended for roasting with - a little salt, to improve their relish. Cut the joints intended for - boiling into suitable pieces, and rub them well with salt as you put - them into the salting-pan. - - - VENISON. - - _Management._—To prevent venison from tainting, take the kernel out - of the haunch, wash the whole with vinegar and water, then wipe it - quite dry, and dust it with ground ginger or pepper, to keep off the - flies.—Thus managed, it may be kept a fortnight. - - - _General Business of the_ LARDER. - -Joints of meat, game, &c. should be hung where there is a current -of dry air, till they are tender. If they be not kept long enough, -they will be hard and tough;—if too long, they lose their flavour. -Much loss is sustained by the spoiling of meat in warm weather; to -prevent which, as far as possible, it must be turned daily, end for -end, and wiped every morning and night, with a clean, dry cloth, to -free it and keep it from damp and moisture. If it be feared that any -of the ripe meat will not keep till wanted, it should be parboiled, or -part-roasted, by which means it may be kept a day or two the longer. -Pieces of charcoal should also be put over meat, and a plug of charcoal -put into the vents of fowls, &c. a string being tied round their necks. -Before dressing meat it must be well washed and wiped dry; except -roasting-beef, the dry outsides of which must be pared off. When meat -indicates the least degree of putridity it should be dressed with out -delay, else it becomes unwholesome. In the latter case, however, even -fish, as well as meat, may be reclaimed, by putting pieces of charcoal -into the water with it, when boiled or parboiled.—Tainted meat may -also be restored by washing it in cold water, and afterwards in strong -chamomile tea, and rubbing it dry with a clean cloth; after which it -may be sprinkled with salt, and suffered to remain till the next day, -if necessary. - -In frosty weather all meat should be brought into the kitchen over -night, or at least several hours before it is to be dressed. - -Early in the morning remove the cold meat into clean dishes; change -also, all the broths, soups, gravies, stock, cullis, &c. that require -it, into clean scalded stone-pans; and never leave any eatables in -copper or brass vessels, for if touched with salt or vinegar, or any -acid, and left wet, they will corrode and gather poison. - -Turn and rub the meat that is in salt; after which let the Larder be -well scoured and cleaned out. - -Dried meats, hams, tongues, bacon, &c. must be hung up in a cool, dry -place, otherwise they will become rusty. - -Bread should be kept in an earthen pan, with a cover, to exclude the -air;—it should not be cut till it is a day old. - -The vigilant Cook, having attended to the minutiæ of the LARDER, and -directed that the shelves and floor be well scoured and washed, and -every part made perfectly free from smells, will next, if it be in her -department, prepare to go to market, and consult her mistress or the -housekeeper accordingly.[15] - -Having seen that all the marketing is properly disposed of,—the parlour -lunch, nursery and servants’ dinners getting forward, or got out of the -way, then commences the _principal_ preparations for the day. - -In families where great dinners are seldom given, it will be better, -when it can be conveniently done, to make an arrangement, as to the -principal dishes, a day or two, or more, before hand. The Cook should -never quit her post, on such an occasion, as it requires not only great -skill but the utmost attention and exertion to send up the whole of a -great dinner, with all its accompaniments, in perfect order. - -When there is an opportunity of getting forward the soups, sauces, and -made dishes, on the preceding day, it should, by all means, be done; -but if not, the soups, &c. should be forwarded early in the morning, -and while these are preparing, the joints of meat, cutlets, and other -articles should be trimmed, the poultry and game, &c. trussed and made -ready for dressing; the vegetables picked quite clean, trimmed, and -_well_ washed, and laid separate, in dishes or cullenders. The shalots, -onions, sweet-herbs, spices, &c. should also be prepared, and laid -quite at hand. - -The _Bill of Fare_ being made out, and the hour of active operation -approaching, the clock must be consulted, and the different articles -prepared and laid to the fire, in succession, according to the times -they will take, that all may be ready in due time.—A scene of activity -now commences, in which you must necessarily be cool, collected, and -attentive.—Have an eye to the roast meat, and an ear to the boils,—and -let your thoughts continually recur to the rudiments of your art, which -at this moment must be called into practical requisition. You will -endeavour that every kind of vegetable, and of sauce, be made to keep -pace with the dishes to which they respectively belong—so that all may -go up stairs _smoking hot_ together, and in due order. - -Let a clean cloth be laid on the kitchen-table, and with the _bill of -fare_ for your guide, if neither housekeeper nor the butler be present, -let the dishes, intended to be used, be placed on this table, exactly -as they are meant to stand on the table in the dining-room, and let -every article be taken off the table in the kitchen, by the footman, -and proper assistants, in regular order, by which means the butler -cannot fail to set them in their proper places above stairs. - -In some families, the soups are sent up first; and next, after a few -minutes, the fish, then the removes, vegetables, sauces, and the whole -of the first course:—mean time the _entremets_, or second course, will -be dished and sent up, precisely in the same way. This would be done in -all families, at all times, were it not deemed necessary frequently to -sacrifice convenience, comfort, and every other consideration, at the -shrine of fashion and elegance of appearance. - -When the dinner things are brought down, the meat must be removed into -clean common dishes; and as many things, such as fricandeaus, stews, -&c. may remain untouched, or can be made to do again, when tossed up -afresh, in different ways; they must be taken out of the gravies, -the garnish, &c. picked clean off them, and the meat put by in clean -dishes, and covered with thin slices of bacon. These gravies, and those -from the roast meats of different kinds, must all be saved in separate -stone pans, as all things of this kind serve to make a _rich kitchen_, -and may be converted or applied to various useful purposes. The soups -that are left should be strained through sieves to take out the bread -and other vegetable matters, which, if left in, would turn them sour. - -What sweets are left, such as Blancmange, Jellies, &c. may be melted -and run into smaller moulds or shapes, and made to do again. Such -management as this is highly commendable in all families, as thereby -you are at all times provided for _extra visiters_. - -Potted Meats, Collared articles, Anchovies, Oysters and other -shell-fish, mock Brawn, cold Hams, Tongue, Stewed Peas, Black Caps, -Sweets of various kinds, and some sorts of Tarts, should also be kept -ready for suppers and _extra occasions_.[16] - -The kitchen fire being _reduced_, and made up for ordinary -occasions,—The dishes and every other article that has been used -in the course of the day, and particularly the _pots_, _kettles_, -_sauce-pans_, and other _culinary utensils_, being all scoured, and -made perfectly clean, dried, wiped out, and put in their proper -places;—the dressers and tables scoured down, and the whole kitchen -made quite clean and put into perfect order, the principal business of -the day may be considered at an end, as little more, of consequence, -will seldom be required on the part of the Cook, except what further -attention the LARDER, in hot weather, may demand, before she retires. - - - _Useful Hints._ - -With the utmost attention of the Cook, she can gain no credit, if she -send up more than one dish, with all its accompaniments, at a time, and -that as quickly as possible. - -_Old_ meats do not require so much dressing as _young_, because they -may be eaten with the gravy in them. - -_Pickled pork_ requires longer dressing, in proportion, than any other -meat. - -Hashes and minces should be only _simmered_, if boiled, they become -hard. - -Meat _hastily_ boiled or roasted is, thereby, made the more -indigestible, and its juices are wastefully extracted. - -The warmer the weather, and the staler the meat, the less time it will -take in dressing. - -When meat is _overdone_ it is spoiled, and the fault can never -be corrected;—when neither _overdone_ nor _underdone_ it is most -digestible and most nutritious;—and when thoroughly done, it eats short -and tender. - -In dressing Meats, be as correct as possible as to quantities, -qualities, and time. - -Meat that is not to be cut up till cold must be well done, particularly -in the summer time. - -The greatest skill of the best cook will avail nothing, unless the -provisions are good. - -The present taste is _simply to boil both carp and tench_; and serve up -with plain or savoury sauce, or rather, with Dutch sour sauce, which -does not destroy the flavour of the fish. - -All fish should be sent up _as hot as possible_, and particularly the -sauces. In fact, _all sauces_ ought to be set on the table _quite hot_. - -Essence of anchovies is a very good fish-sauce, alone—or otherwise. - -To prepare meat in a _hot-bath_ is a most excellent mode of cookery; as -it makes it tender without the loss of its juices. - -A conjuror or Papin’s digester is a very economical Utensil. It will -dress a steak deliciously, with the addition of a little catsup, or -with oysters, &c.—It boils water in a few minutes. - -To keep meat hot, when done, take it up, set the dish over a pan of -boiling water, put a deep cover over it, and throw a clean cloth over -that. - -Broiled beef steaks, mutton-chops, &c. should always be sent to the -table _hot and hot_. - -Whole peas are better than split peas for soup, in winter. It is a good -practice to steep them an hour or more in cold water, before they are -boiled. - -_Wines_ and _spices_ should not be put into _soups_, _stews_, &c. too -early, as the heat evaporates both the spirit and the flavour. - -_Vermicelli_, when used in _soups_, &c. should not be suffered to -remain in it more than fifteen minutes, as it will become a paste. - -Dripping will do as well as butter to baste any thing. - -A small quantity of cream is better than flour and water, in melting -butter. - -Much butter is not to be recommended on all occasions. - -When the palate is become dull by frequent tasting, wash the mouth with -milk;—or eat an apple. - -A bit of bread stuck upon the point of the knife with which you peel or -cut onions, will prevent their disagreeable effect on the eyes. - -A kettle of water kept boiling, over a charcoal fire, will effectually -prevent its deleterious effects in the room. - -COALS. Judicious Cooks will perform their culinary operations with -much less coal than those who erroneously conceive that the greater -the fire, the greater the dispatch. _Time_, rather than a fierce fire, -answers _best_ both for roasting and boiling meats.—Round coals are -best for use, and small coal should never be thrown on a weak fire, -as it will stop the progress of the air through the fire; and perhaps -extinguish it. But small coal, or culm, a little wetted, and thrown -at the back of a good fire, will become cinders or coke, and greatly -improve it. - -All the ashes of the kitchen and other grates should be sifted, and the -cinders saved, to be used under the boilers in brewing and washing, or -in the ironing stove. - -A simple and excellent contrivance for sifting cinders may be purchased -at the Ironmongers. - -Omelets should be made to eat full and thick at the mouth. They should -be sent up quite hot, after dinner, and are wholesome, and great -favourites in most countries. - -A little sugar much improves the taste of green peas. - -Potted meats make excellent sandwiches. - -Sandwiches should be neatly cut in mouthfuls, so as to be taken up with -a fork. - - - _Maxims._ - -Do every thing in the proper time. - -Keep every thing in its proper place. - -Use every thing for its proper use. - -Never use any boiling or stewing utensil, pot or pan, spit, cookhold, -spoon, ladle, or skewer, sieve, tammy or pudding cloth, jelly bag, net, -tape, or other kitchen article, that have not been well scalded or -washed with boiling water, and thoroughly dried. - - - _The Cook’s Catechism._ - -_Browning_ A preparation of white sugar, browned over the fire, and - then diluted to the consistency of soy, for the purpose - of colouring soups, gravies, &c. - -_Bechamel_ A simple white gravy or sauce - -_To Braize_ To stew over a slow fire - -_Consommé_ A rich soup or gravy consumed over the fire to the - consistency of a jelly, to be diluted and converted, - when wanted, into soup - -_Cullis_ A rich _brown_ gravy, made in various ways, according - to the purpose for which it is intended - -_Entrés_ Dishes for a first course - -_Entremets_ Dishes for a second course - -_Esculents_ } Animal or Vegetable food—any article that -_or Edibles_} may be eaten - -_Fricandeau_ A sort of Scotch collops - -_Fricassee_ Fowls, rabbits, or other things cut to pieces and dressed - with a strong white sauce - -_Garnishes_ Articles laid round a dish by way of ornament, and - generally, but not always, intended to be eaten - therewith - -_Glaze_ A very rich sauce or gravy boiled to a thick substance, - and preserved in pots, to be laid on with a long-haired - brush, over high-seasoned dishes - -_To Glaze_ To cover the outsides of hams, tongues, and all - stewed dishes, with glaze or braize, to give them a - rich appearance - -_Harrico_ Veal, mutton, &c. stewed with vegetables - -_Hot-Bath_ A pan or other vessel filled with water, and placed in - a pot, which is kept boiling over the fire, for the - purpose of scalding fruits, or preparing meats - -_Maigre_ Soup, or any other dish, made without meat or gravy - -_To Pass_ To dress a thing partially, by setting on, or shaking - it over the fire for a short time - -_Ragoût_ Or stewing or boiling meat or other articles, to preserve - their juices - -_To Sheet_ To line the inside of a dish with paste - -_Stock_ A preparation from gravy meats, &c. always to be kept at - hand, for the purpose of making soup or gravy - -We have now initiated our honest candidate for culinary fame, -by regular and easy gradations, into the whole _arcana_ of the -profession,—taught her to judge of the natures and qualities of -provisions, and their comparative values;—the best seasons and methods -of purchasing, and of managing undressed animal and vegetable food; -and the general economy of the LARDER;—Have given her the plainest -elementary principles and precepts, and a few of the most simple -examples, for practice, in all the various branches of boiling, -roasting, baking, broiling, frying, &c.—the best methods of making -soups, gravies, sauces, and salads: and, lastly, the modern mode of -preparing _a good dinner, with all its most approved accompaniments_. -In fine, we have been anxious, not only to instruct the common cook in -the rudiments, and all the ordinary operations of her art, but how to -combine, both in principle and practice, the most elegant with the most -useful results; so as to enable her to please both the man of taste and -the man of temperance;—the economist and the epicure;—the whimsical -and the wise;—those who eat to live, and those who live to eat.—Under -the head Housekeeper, we have also given ample instructions for making -PASTRY, CONFECTIONARY, PRESERVES, and PICKLES, which frequently fall -within the province of the cook. The whole comprises, as it were in -a nut-shell, a complete compendium of culinary knowledge, chiefly -valuable for its comprehensive brevity, and which, we trust, will be -found, by the ingenious practitioner, full as useful as many, more -elaborate volumes, professedly written on this subject _only_, and -published at not less, if not more than the whole price of this little -Work. - - - _Dean Swift’s ironical directions to the Cook._ - - Although I am not ignorant, that it hath been a long time since the - custom began among people of quality to keep men cooks, and generally - of the _French_ nation; yet because my treatise is chiefly calculated - for the general run of knights, ’squires, and gentlemen both in town - and country, I shall therefore apply to you, Mrs. Cook, as a woman; - however, a great part of what I intend may serve for either sex: and - your part naturally follows the former; because the butler and you - are joined in interest; your vails are generally equal, and paid when - others are disappointed; you can junket together at nights upon your - own prog, when the rest of the house are a-bed; and have it in your - power to make every fellow-servant your friend; you can give a good - bit or a good sup to the little masters and misses, and gain their - affections: a quarrel between you is very dangerous to you both, and - will probably end in one of you being turned off, in which fatal - case, perhaps, it will not be so easy in some time to cotton with - another. And now, Mrs. Cook, I proceed to give you my instructions, - which I desire you will get some fellow-servant in the family to read - to you constantly one night in every week when you are going to bed; - whether you serve in town or country, for my lessons shall be fitted - for both. - - If your lady forgets at supper, that there is any cold meat in the - house, do not you be so officious as to put her in mind of it; it is - plain she did not want it; and if she recollects it the next day, - say she gave you no orders, and it is spent; therefore, for fear of - telling a lie, dispose of it with the butler, or any other crony, - before you go to bed. - - Never send up a leg of a fowl at supper, while there is a cat or a - dog in the house, that can be accused for running away with it: but - if there happen to be neither, you must lay it upon the rats, or a - strange hound. - - It is ill house-wifery to foul your kitchen rubbers with wiping the - bottoms of the dishes you send up, since the table-cloth will do as - well, and is changed every meal. - - Never clean your spits after they have been used; for the grease left - upon them by meat is the best thing to preserve them from rust; and - when you make use of them again, the same grease will keep the inside - of the meat moist. - - If you live in a rich family, roasting and boiling are below the - dignity of your office, and which it becomes you to be ignorant of; - therefore leave that work wholly to the kitchen-maid, for fear of - disgracing the family you live in. - - If you are employed in marketing, buy your meat as cheap as you can, - but when you bring in your accounts, be tender of your master’s - honour, and set down the highest rate; which, besides, is but - justice, for nobody can afford to sell at the same rate that he buys, - and I am confident that you may charge safely; swear that you gave no - more than what the butcher and poulterer asked. If your lady orders - you to set up a piece of meat for supper, you are not to understand - that you must set it up all; therefore, you may give half to yourself - and the butler. - - Good cooks cannot abide what they justly call fiddling work, where - abundance of time is spent and little done: such, for instance, - is the dressing of small birds, requiring a world of cookery and - clutter, and a second or third spit, which by the way is absolutely - needless; for it will be a very ridiculous thing indeed, if a spit - which is strong enough to turn a sirloin of beef, should not be able - to turn a lark; however, if your lady be nice, and is afraid that a - large spit will tear them, place them handsomely in the dripping-pan, - where the fat of roasted mutton or beef falling on the birds, will - serve to baste them, and so save both time and butter: for what cook - of any spirit would lose her time in picking larks, wheat-ears, and - other small birds? Therefore, if you cannot get the maids, or the - young misses to assist you, e’en make short work, and either singe or - flay them; there is no great loss in the skins, and the flesh is just - the same. - - If you are employed in marketing, do not accept a treat of a - beef-steak and a pot of ale from the butcher, which I think in - conscience is no better than wronging your master; but do you always - take that perquisite in money if you do not go in trust, or in - poundage when you pay the bills. - - The kitchen bellows being usually out of order with stirring the fire - with the muzzle to save the tongs and poker, borrow the bellows out - of your lady’s bed-chamber, which being least used, are commonly the - best in the house; and if you happen to damage or grease them, you - have a chance to have them left entirely for your own use. - - Let a blackguard boy be always about the house to send on your - errands, and go to market for you on rainy days, which will save your - clothes, and make you appear more creditable to your mistress. - - If your mistress allows you the kitchen-stuff, in return for her - generosity take care to boil and roast your meat sufficiently. If she - keeps it for her own profit, do her justice, and, rather than let a - good fire be wanting, enliven it now and then with the dripping, and - the butter that happens to turn to oil. - - Send up your meat well stuck with skewers, to make it look round and - plump; and an iron skewer rightly employed now and then will make it - look handsomer. - - When you roast a long joint of meat, be careful only about the - middle, and leave the two extreme parts raw, which may serve another - time, and will also save firing. - - When you scour your plates and dishes, bend the brim inwards, so as - to make them hold the more. - - Always keep a large fire in the kitchen, when there is a small - dinner, or the family dines abroad, that the neighbours, seeing the - smoke, may commend your master’s house-keeping: but when much company - is invited, then be as sparing as possible of your coals, because a - great deal of the meat, being half raw, will be saved, and serve next - day. - - Boil your meat constantly in _pump_ water, because you must sometimes - want river or pipe water; and then your mistress, observing your meat - of a different colour, will chide you when you are not in fault. - - When you have plenty of fowls in the larder, leave the door open, in - pity to the poor cat, if she be a good mouser. - - If you find it necessary to go to market in a wet day, take out your - mistress’s cloak, to save your clothes. - - Get three or four chair-women to attend you constantly in the - kitchen, whom you pay at small charges, only with the broken meat, a - few coals, and all the cinders. - - To keep troublesome servants out of the kitchen, always leave the - winder sticking on the jack, to fall on their heads. - - If a lump of soot falls into the soup, and you cannot conveniently - get it out, stir it well, and it will give the soup a high French - taste. - - If you melt your butter to oil, be under no concern, but send it up; - for oil is a genteeler sauce than butter. - - Scrape the bottoms of your pots and kettles with a silver spoon, for - fear of giving them a taste of the copper. - - When you send up butter for sauce, be so thrifty as to let it be half - water; which is also much wholesomer. - - If your butter, when it is melted, tastes of brass, it is your - master’s fault, who will not allow you a silver saucepan; besides, - the less of it will go the farther, and new tinning is very - chargeable: if you have a silver saucepan, and the butter smells of - smoke, lay the fault upon the coals. - - Never make use of a spoon in any thing that you can do with your - hands, for fear of wearing out your master’s plate. - - When you find that you cannot get dinner ready at the time appointed, - put the clock back, and _then it may be ready to a minute_. - - Let a red-hot coal now and then fall into the dripping-pan; that the - smoke of the dripping may ascend, and give the roast meat a high - taste. - - You are to look upon the kitchen as your dressing room; but you are - not to wash your hands, till you have gone to the Privy, and spitted - your meat, trussed your fowl, picked your salad, nor indeed till - after you have sent up your second course: for your hands will be ten - times fouler with the many things you are forced to handle; but when - your work is over, one washing will serve for all. - - There is but one part of your dressing that I would admit while the - victuals are boiling, roasting, or stewing; I mean, the combing your - head, which loseth no time, because you stand over your cookery, and - watch it with one hand, while you are using the comb with the other. - - If any of the combings happen to be sent up with the victuals, you - may safely lay the fault upon any of the footmen that hath vexed you: - as those gentlemen are sometimes apt to be malicious, if you refuse - them a sop in the pan, or a slice from the spit, much more when you - discharge a ladle-full of hot porridge on their legs, or send them up - to their masters with a dish-clout pinned at their tail. - - In roasting and boiling, order the kitchen-maid to bring none but the - large coals, and save the small ones for the fires above stairs: the - first are properest for dressing meat; and when they are out, if you - happen to miscarry in any dish, you may fairly lay the fault upon - the want of coals; besides, the cinder-pickers will be sure to speak - ill of your master’s house-keeping, where they do not find plenty of - large cinders mixt with fresh large coals: thus you may dress your - meat with credit, do an act of charity, raise the honour of your - master, and sometimes get share of a pot of ale for your bounty to - the cinder-woman. - - As soon as you have sent up the second course, you have nothing to do - (in a great family) until supper: _therefore_ scour your bands and - face, put on your hood and scarf, and take your pleasure among your - cronies, till nine or ten at night—but dine first. - - Let there be always a strict friendship between you and the butler, - for it is both your interests to be united: the butler often wants a - comfortable tit-bit, and you much oftener a cool cup of good liquor. - However, be cautious of him, for he is sometimes an inconstant lover; - because he hath great advantage to allure the maids with a glass of - sack, or white-wine and sugar. - - When you roast a breast of veal, remember your sweet-heart the butler - loves a sweet-bread; therefore set it aside till evening; you can - say, the cat or the dog has run away with it, or you found it tainted - or fly-blown; and besides, it looks as well at the table without it. - - When you make the company wait long for dinner, and the meat be - over-done, which is generally the case, you may lawfully lay the - fault upon your lady, who hurried you to send up dinner, that you was - forced to send it up too much boiled or roasted. - - If your dinner miscarries in almost every dish, how could you help - it? You were teazed by the footmen coming into the kitchen; and to - prove it true, take occasion to be angry, and throw a ladle-full - of broth on one or two of their liveries; besides _Friday_ and - _Childermas-day_ are two cross days in the week, and it is impossible - to have good luck on either of them; therefore on those two days you - have a lawful excuse. - - When you are in haste to take down your dishes, tip them in such a - manner, that a dozen will fall together upon the dresser, just ready - for your hand. - - To save time and trouble, cut your apples and onions with the _same - knife_; well-bred gentry love the taste of an onion in every thing - they eat. - - Lump three or four pounds of butter together with your hand; then - dash it against the wall just over the dresser, so as to have it - ready to pull by pieces as you have occasion for it. - - If you have a silver sauce-pan for the kitchen use, let me advise - you to batter it well, and keep it always black; this will be for - your master’s honour; for it shews there has been constant good - house-keeping: and make room for the sauce-pan by wriggling it on the - coals, &c. - - In the same manner, if you are allowed a large silver spoon for the - kitchen, let half the bowl of it be worn out with continual scraping - and stirring; and often say merrily, this spoon owes my master no - service. - - When you send up a mess of broth, water-gruel, or the like, to your - master in a morning, do not forget, with your thumb and two fingers, - to put salt on the side of the plate; for if you make use of a spoon, - or the end of a knife, there may be danger that the salt would fall, - and that would be a sign of ill luck. Only remember to lick your - thumb and fingers clean, before you offer to touch the salt. - -In this satire, much useful instruction is conveyed, and many faults -exposed which could not be so well noticed in any other form. A -valuable servant will, of course, not lay herself open to the Dean’s -irony. - -Above all things, a cook should avoid all cruelty, and no custom or -usage should be an excuse for any practices, by which living and -sensitive creatures are to be put to wanton and unnecessary torture. - - ———— - - N.B. In the previous article it has not been attempted to give a - detailed system of cookery, which alone would have filled a volume; - but the object has been so to condense as to give the substance - of the art in a few general rules, applicable to all cases, and - therefore more useful than detailed instructions, for, applied with - good sense, they cannot fail to make a COMPLETE COOK. - - - - - THE KITCHEN-MAID, OR UNDER COOK. - - -Cleanliness must be considered as the _first and leading principle_ of -the kitchen-maid, as well as of the head cook and all other persons in -any way employed in the business of the kitchen. - -This servant has, in many families, the hardest place in the house. It -is her business, under the superintendance of the cook, to take nearly -the whole management of roasting, boiling, and otherwise dressing all -plain joints and dishes, and all the fish and vegetables.—She is also, -if there be no _scullion_, to keep the _kitchen_, _larder_, _scullery_, -all the _kitchen utensils_, and every thing belonging to it perfectly -clean,—in the best possible condition, and always fit for use. On the -due performance of this important part of her business mainly depends -the credit and character, not of herself only, but of the cook also; it -therefore behoves the cook to see it properly done. - -The kitchen-maid must always rise betimes, light the kitchen fire, -and set on water to be heated for all the purposes of the family, the -first thing she does.—She next scours the dressers and shelves, and the -kitchen tables, with soap and sand, and hot water; and cleans up the -kitchen: she then clears out and cleans the housekeeper’s room, the -hall and passages, the front door, and area steps, the larder, and the -butler’s pantry; in doing which, the scullion (if there be one kept) -takes the dirtiest and most laborious part. She then prepares the -breakfasts in the housekeeper’s room, and the servants’-hall. These -things, if she be active, she will have accomplished before the cook -begins to require her attention and attendance in the larder, in the -furtherance of the culinary preparations; to which, however, she must -have an eye, even from her earliest rising, particularly to the soups -and other things, that require a long time to prepare. - -After breakfast, if not before, the cook will require her assistance -in the larder, and afterwards for the remainder of the day she will -be occupied in the kitchen, under the direction of the cook; first, -in preparing for the servants’ dinner, the dinner in the nursery, or -elsewhere, and the lunch in the parlour; next in helping to get ready -the family dinner; then in washing up and clearing away every thing, -and cleaning up the kitchen; and lastly, in setting out and preparing -the supper, either hot or cold, for the servants. - -As the kitchen-maid generally fills her situation with the view of -becoming a cook, at a future day, it behoves her to read with attention -the foregoing _Directions to the Cook_, which contain the rudiments of -the art, and which, if she attentively study, and practically apply, -will enable her to attain such a proficiency in her business, as will -render her a valuable acquisition to her future employers. [Wages from -12 to 14 guineas per year.] - -Having given a full and adequate sketch of the theory and leading -principles of the culinary art, and exemplified them in the practical -duties of the cook and kitchen-maid, we shall conclude the subject -with a brief outline of the duties of their humble and laborious -assistant, - - - - - THE SCULLION, OR SCULLERY-MAID. - - -It is the business of this servant to light the fires in the kitchen -range, and under the copper or boilers, and stew-holes—to wash up all -the plates and dishes—scour and clean all the sauce-pans, stew-pans, -kettles, pots, and all other kitchen utensils; and to take care that -all the latter are _always kept clean_, _dry_, and _fit for use_. She -is to assist the kitchen-maid in picking, trimming, washing and boiling -the vegetables, cleaning the kitchen and offices, the servants’-hall, -housekeeper’s room, and steward’s room; and to clean the steps of -the front door and the area. She makes the beds for the stable -men—and generally fetches, carries, and clears away for the cook and -kitchen-maid, and otherwise assists in all the laborious parts of the -kitchen business, [Wages from 8 to 12 guineas a year.] - - - TO CLEAN BLOCK-TIN DISH-COVERS, PEWTER POTS, &c. - - Mix a little of the finest whiting, free from sand, with the smallest - drop of sweet oil; rub the outside well and wipe it clean, with - clean, dry soft linen rags.—Do the same to the inside, but wet with - water, not oil:—always wiping these articles dry immediately after - using them, and drying them by the fire, prevents their rusting, and - saves much trouble in cleaning them. - - - - - THE LADY’S MAID. - - -The business of the lady’s-maid is extremely simple, and but little -varied. She is generally to be near the person of her lady; and to be -properly qualified for her situation, her education should be superior -to that of the ordinary class of females, particularly in needle-work, -and the useful and ornamental branches of female acquirements. To be -peculiarly neat and clean in her person and dress, is better than -to be tawdry or attractive, as intrinsic merit is a much greater -recommendation than extrinsic appearance. In her temper she should -be cheerful and submissive, studying her lady’s disposition, and -conforming to it with alacrity. A soft and courteous demeanour will -best entitle her to esteem and respect. In fine, her character should -be remarkable for industry and moderation,—her manners and deportment, -for modesty and humility—and her dress, for neatness, simplicity, and -frugality. - -It will be her business to _dress_, _re-dress_, and _undress_ her -lady; and, in this, she should learn to be perfectly _au fait_ and -expeditious, ever studying, so far as it depends on herself, to -manifest good taste, by suiting the ornaments and decoration of her -dress to the complexion, habits, age, and general appearance of her -person. Thus will she evince her own good sense, best serve her -lady, and gratify all those who are most interested in her welfare -and happiness. She should always be punctual in her attendance, -and assiduous in her attention. Her’s will be the care of her -lady’s _wardrobe_, and she should make that her _particular_ care; -appropriating to each article of dress its proper place, where it -always may be found when wanted. It will be her business carefully -to examine every part of her dress, when taken off, and if they have -sustained an injury, or acquired any spots or stains, immediately to -clean and repair them;[17] then fold them up neatly, and put them away. - -Her first business, in the morning, will be to see that the house-maid -has made the fire, and properly prepared her lady’s dressing-room:—she -then calls her mistress, informs her of the hour, and having laid out -all her clothes, and carried her _hot water_, to wash, she retires to -her breakfast with the house-keeper and other principal servants. When -her lady’s bell rings, she attends her in her dressing-room,—combs her -hair for the morning, and waits on her till dressed; after which, she -folds and puts away her night-clothes, cleans her combs and brushes, -and adjusts her toilet-table:—she then retires to her work-room, to be -ready if wanted, and employs herself in making and altering dresses, -millinery, &c. About one o’clock the family generally take their lunch, -and the servants their dinner.—After this, she is again summoned to -attend her lady’s toilet whilst dressing to go abroad. When gone, she -again adjusts her clothes, and every thing in the room, and lays out -and prepares the several articles that may be required for her dinner, -or evening dress, and afterwards employs herself at needle-work in her -own room, or in her other avocations, till her mistress returns to -dress for dinner, perhaps about five, when she attends her for that -purpose; and having done this, it may happen that no further attendance -on her mistress’ person will be required till she retires to bed: -meanwhile she employs herself at needle-work, as in the morning[18]—or -else in the various occupations of getting up the fine linen, gauzes, -muslins, cambrics, laces, &c. washing silk stockings, taking the spots -or stains out of silks, &c. &c. for doing which the best receipts are -annexed. - -It is her business to see that the house-maid, or chamber-maid, empties -the slops, keeps up the fires, both in this and the bed-room, (if -wanted) and keeps the rooms in perfect order.—Previous to her mistress’ -retiring for the night, she will have looked out her night-clothes, -and aired them well; and she will, not only now, but at all times when -she goes to dress, carry up _hot water_, for washing, &c. and when she -is gone to bed, she will carefully examine all her clothes, and do all -that is necessary to be done to them, before she folds them away. If -her lady be elderly, infirm, or unwell, she will sometimes be required -to bring her work, and sit with her, to administer her medicines, and -sometimes to read to her. To qualify herself for this latter purpose, -and to acquit herself with propriety, she will, at her leisure, -practise reading aloud, from the best authors; as it is important to -acquire a proper style and manner of reading, in all the varieties of -poetry or prose, ode or epistle, comedy, or sermon; avoiding, alike, -the dull monotony of the school girl, and the formal affectation of the -pedant; but following nature as her guide, in all that appertains to -emphasis, modulation, and delivery. - -If acquainted with the superior branches of needle-work, she might -afford her lady much gratification, in presenting her, occasionally, -with such trifles as will be acceptable, and suitable ornaments for her -person.—This will evince her disposition to be grateful and to oblige; -and this, combined with a feminine sweetness of temper, and suavity -of manners, cannot fail to be her sure recommendation to the esteem -of her superiors and others, through all the various circumstances of -life.—Wages, from 18 to 25 guineas per annum, with tea and washing. - -As the duties of the lady’s-maid include the personal ornament, dress, -and decoration of her mistress, we have availed ourselves of a work -recently published, under the title of “_The Art of Beauty_,” and -in the subsequent pages have introduced some important receipts and -observations from that work; together with various approved receipts on -other points of the lady’s-maid’s duty. - - - ROMAN BALSAM FOR FRECKLES OF THE SKIN. - - Take one ounce of bitter almonds, - one ounce of barley flour, - a sufficient quantity of honey. - Beat the whole into a smooth paste, spread it thinly on the - skin at night, and wash it off in the morning. - - The skin being thus prepared for the chemical remedies, you may - select any of the following, or try them in succession. - - - FRECKLE WASH. - - Take one drachm of muriatic acid, - half a pint of rain water, - half a tea spoonful of spirit of lavender. - Mix, and apply it two or three times a day to the freckles, - with a bit of linen, or a camel-hair pencil. - - - PURIFYING WATER FOR THE SKIN. - - Take one tea-spoonful of liquor of potass, - two ounces and a half of pure water, - a few drops of eau de Cologne. - Mix, and apply as before. - - - DR. WITHERING’S COSMETIC LOTION. - - Take a tea-cupful of soured milk, cold, - scrape into it a quantity of horse-radish. - Let this stand from six to twelve hours, and strain, when it - may be used to wash the parts affected, twice or thrice a day. - - - PREVENTIVE WASH FOR SUNBURN. - - Take two drachms of borax, - one drachm of Roman alum, - one drachm of camphor, - half an ounce of sugar candy, - 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. Wash the face with it every time you go into the sunshine. - - - GRAPE LOTION FOR SUNBURN. - - Dip a bunch of green grapes in - a basin of water, and then sprinkle it with - alum and salt, powdered and mixed. - Wrap it in paper, and bake it under hot ashes. Then express - the juice, and wash the face with it, and it will remove - sunburn, tan, and freckles. - - - LEMON CREAM FOR SUNBURN AND FRECKLES. - - Put two spoonsful of sweet cream into - half a pint of new milk, squeeze into it - the juice of a lemon, add - half a glass of good brandy, and - a little alum, and loaf sugar. - Boil the whole, skim it well, and when cool, put it aside for use. - - - THE WORM PIMPLE WITH BLACK POINTS. - - This sort is very common and very annoying to females, from the - age of fourteen and upwards, as they give the skin a dirty greasy - appearance, which no washing will remove. The vulgar opinion that - such pimples are caused by worms or grubs, is quite erroneous. The - best means of removing the worm pimple, is by squeezing out all the - thickened matter of each; for, unless you do this, it is impossible - to get rid of them, as no wash nor other application will remove - them, nor will they ever disappear of their own accord. Several - things may be useful in preventing their return. Of these, the Roman - balsam, is a safe and excellent application, and daily rubbing the - parts very gently with a soft glove, or with the warm hand. - - - THE SMALL RED PIMPLE. - - In this species, the pimples appear singly, and are not very - numerous, and the intermediate skin is unaffected. They are most - liable to appear upon the cheeks, nose, and forehead, though they - sometimes spread over the shoulders and upper part of the breast. - Gowland’s Lotion, Kalydor, Cold Cream, and all such nostrums, ought - to be used with great caution, but prefer the three following. - - - BATEMAN’S SULPHUR WASH. - - Break one ounce of sulphur, and pour over it - one quart of boiling water. - Allow it to infuse for twelve or fourteen hours, and apply it to - the face twice or thrice a day, for a few weeks. It is excellent - for removing the roughness of the skin which usually succeeds - pimples. - - - KNIGHTON’S LOTION. - - Take half a drachm of liquor of potass, - three ounces of spirit of wine. - Apply to the pimples with a camel’s-hair pencil. If this be too - strong, add one half pure water to it. - - - DARWIN’S OINTMENT FOR PIMPLES. - - Take six drachms of mercury, - six grains of flour of sulphur, - two ounces of hog’s lard. - Mix them carefully in a mortar. - - - THE LIVID BUTTONY PIMPLE. - - The pimples, even when they do not suppurate, but especially while - they continue highly red, are always sore and tender to the touch; so - that washing, the friction of the clothes, &c. are somewhat painful. - In its most severe form, this eruption nearly covers the face, - breast, shoulders, and top of the back, but does not extend lower - than an ordinary tippet in dress. - - Mr. Plumbe recommends the pimples to be pricked with a needle or a - lancet, in order to irritate them, and spur them on to suppuration. - When this has been accomplished, the matter is to be squeezed out, - and if any blueness or hardness remain, sponge the part slightly, - three or four times a day, with the following lotion. - - Dissolve two grains and a half of oxymuriate of mercury in - four ounces of spirit of wine. - Keep it in a close-stopped phial for use. - - - BARDOLPH PIMPLE OR ERUPTION. - - A careful examination of the parts, in the earlier stages of the - disease, will, in most cases, lead to the detection of small and - deep-seated collections of matter, which, upon being let out with - a needle, or the point of a lancet, will cause the swelling and - redness of the skin to disappear; and, if the fomentations of warm - water, and frictions with mild soap and a soft brush be persevered - in, along with plain diet, and abstinence from high-seasoned dishes, - pickles, cayenne, mustard, and strong liquors, a cure may, in time, - be effected. - - - POMADE FOR REMOVING WRINKLES. - - Take two ounces of the juice of onions, the same quantity of the - white lily, the same of Narbonne honey, and an ounce of white wax; - put the whole into a new earthen pipkin till the wax is melted; - take the pipkin off the fire, and, in order to mix the whole well - together, keep stirring it with a wooden spatula till it grows quite - cold. You will then have an excellent ointment for removing wrinkles. - It must be applied at night, on going to bed, and not wiped off till - the morning. - - - LOTION FOR WRINKLES. - - Take the second water of barley, and strain it through a piece of - fine linen; add a few drops of balm of Mecca; shake the bottle for a - considerable time, till the balm is entirely incorporated with the - water, when it will assume a somewhat turbid and whitish appearance. - - This is an excellent wash for beautifying the face, and preserving - the freshness of youth. If used only once a day, it takes away - wrinkles, and gives surprising brilliancy to the skin. Before it is - applied, the face ought to be washed with rain-water. - - - PERSPIRATION OF THE HANDS AND FEET. - - The temporary removal of disagreeable perspiration in the hands or - the feet, may sometimes be useful. The hands may be dipped in cold - water, and if rose-water is at hand, it will be still better. Washing - the hands with the infusion, or the tincture of galls, or oak bark, - into which a little eau de Cologne, or any other perfume, may be - put, is an excellent application of the same kind in bad cases. With - respect to the feet, dusting them with very fine powder of galls, or - of alum, or, what is, perhaps, still better, soaking the stockings - with any perfumed soap till they are quite saturated, and then - allowing them to dry thoroughly before putting them on, may be safely - and effectually tried. - - - COLOURS IN DRESS. - - Females of fair complexion ought to wear the purest white; they - should choose light and brilliant colours, such as rose, azure, light - yellow, &c. These colours heighten the lustre of their complexion, - which if accompanied with darker colours, would frequently have the - appearance of alabaster, without life and without expression. - - On the contrary, women of a dark complexion, who dress in such - colours as we too frequently see them do, cause their skin to appear - black, dull, and tanned. They ought, therefore, to avoid wearing - linen or laces of too brilliant a white; they ought to avoid white - robes, and rose-colour, or light-blue ribbons, which form too - disagreeable a contrast with their complexions. - - Fair women cannot be too careful to correct, by light colours, the - paleness of their complexions; and dark women, by stronger colours, - the somewhat yellow tint of their complexion. - - Crimson is extremely handsome at night, when it may be substituted - for rose-colour, which loses its charms by candle-light; but this - crimson, seen by day, spoils the most beautiful complexion; no colour - whatever strips it so completely of all its attractions. Pale yellow, - on the contrary, is often very handsome by day, and is perfectly - suited to people who have a fine complexion; but at night it appears - dirty, and tarnishes the lustre of the complexion, to which it is - designed to add brilliancy. - - Green is the only colour which should be worn as a summer veil. - - - USE OF PAINTS. - - The vegetable substances which furnish rouge, are red sandal-wood, - root of orchanet, cochineal, Brazil wood, and especially the bastard - saffron, which yields a very beautiful colour, when it is mixed with - a sufficient quantity of talc. Some perfumers compose vegetable - rouge, for which they take vinegar as the excipient. These reds are - liable to injure the beauty of the skin; it is more advisable to - mix them with oily or unctuous matter, and to form salves. For this - purpose, you may employ balm of Mecca, butter of cacao, spermaceti, - oil of bhen, &c. - - The red powders, above described, are best put on by a fine - camel-hair pencil. The colours in the dishes, wools, and green - papers, are commonly laid on by the tip of the little finger, - previously wetted. - - The Spanish wool, the papers, and the English-made Portuguese dishes, - are all made from a moss-like drug, from Turkey, called safflower, - well known to scarlet dyers, &c. - - - WHITE PAINTS. - - White paints are extracted from minerals, more or less pernicious, - but always corrosive. They affect the eyes, which swell and inflame, - and are rendered painful and watery. They change the texture of the - skin, on which they produce pimples, and cause rheums; attack the - teeth, make them ache, destroy the enamel, and loosen them. - - - TO MAKE TALC WHITE. - - Take a piece of the talc white, known by the name of Briançon chalk; - choose it of a pearl grey colour, and rasp it gently with a piece of - dog’s skin; after this, sift it through a sieve of very fine silk, - and put this powder into a pint of good distilled vinegar, in which - leave it for a fortnight, taking care to shake the bottle or pot - several times each day, except the last, on which it must not be - disturbed; pour off the vinegar, so as to leave the chalk behind in - the bottle, into which pour very clean water that has been filtered; - throw the whole into a clean pan, and stir the water well with a - wooden spatula; let the powder settle again to the bottom; pour the - water gently off, and wash the powder six or seven times, taking care - always to make use of filtered water. When the powder is as soft - and as white as you would wish, dry it in a place where it is not - exposed to the dust; sift it through a silken sieve, which will make - it still finer. It may be either left in powder, or wetted and formed - into cakes, like those sold by the perfumers. One pint of vinegar is - sufficient to dissolve a pound of talc. - - This white may be used in the same manner as carmine, dipping your - finger, or a piece of paper, or what is preferable to either, a - hare’s foot, prepared for the purpose in ointment, and putting upon - it about a grain of this white, which will not be removed, even by - perspiration. If the ointment with which it is applied is properly - made, this white does no injury to the face. The same ingredients may - be used for making rouge. - - - COSMETIC JUICE. - - Make a hole in a lemon, fill it up with sugar candy, and close it - nicely with gold leaf, applied over the rind that was cut out; then - roast the lemon in hot ashes. When desirous of using the juice, - squeeze out a little through the hole already made, and wash the face - with a napkin wetted therewith. This juice is said to cleanse the - skin, and brighten the complexion marvellously. - - - BALSAM FOR CHAPPED LIPS. - - Take two tea-spoonsful of clarified honey, - and a few drops of lavender-water, or any other - agreeable perfume. - Mix, and anoint the parts frequently. If the hands are affected, - anoint them all over on going to bed, wearing your gloves all - night, and wash with tepid milk and water in the morning. A night - or two will effect a cure. - - Another excellent preparation is, - - - LADY CONYNGHAM’S LIP-HONEY. - - Take two ounces of fine honey, - one ounce of purified wax, - half an ounce of silver litharge, - the same quantity of myrrh. - Mix over a slow fire, and add milk of roses, Eau de Cologne, or any - other perfume you may prefer, and keep for use. - - - EXCELLENT TOOTH-BRUSH. - - Procure two or three dozen of the fresh roots of marsh-mallows, and - dry them carefully in the shade, so that they may not shrivel. They - must be chosen about as thick as a cane, and cut to five or six - inches long, then with a mallet bruise the ends of them very gently, - for about half an inch down, in order to form a brush. Then take two - ounces of dragon’s blood, four ounces of highly rectified spirit, and - half an ounce of fresh conserve of roses, and put them in a glazed - pipkin or pan, to dissolve over a gentle fire. When dissolved, put - in your prepared mallow-roots, stirring them to make them take the - dye equally. Continue this till no moisture remains in the vessel, - when the roots will be hard, dry, and fit for use. If you take care - of them, they will last you a considerable time. When you use this - toothbrush, it may be dipped in the following: - - - WASH FOR THE TEETH AND GUMS. - - Take the juice of half a lemon, - a spoonful of very rough claret or port wine, - ten grains of sulphate of quinine, - a few drops of Eau de Cologne, or oil of bergamot. - Mix, and keep in a well-stopped phial for use. - - - LOTION FOR TOOTH-ACHE. - - Put two drams of camphor into an ounce of the oil of turpentine, - and let it dissolve; when it will be fit for use. - - Cajeput oil is another valuable remedy for allaying the pain, when - put into the hollow of the tooth. The most effectual, however, of - all the remedies for destroying the sensibility of the nerve, is the - putting of a red hot wire into the hollow, which will destroy the - nerve, and prevent the return of the pain. - - - MUCILAGE FOR TOOTH-ACHE. - - Take one dram of the powdered leaves of pyrethrum, - and a sufficient quantity of gum arabic mucilage. - Make a mass, divide it into twelve portions, and take one into the - mouth, and let it lie till dissolved, as occasion requires. - - If an external application is preferred, the following may be rubbed - on the outside of the jaw. - - - LINIMENT FOR TOOTH-ACHE. - - Take an ounce of spirit of camphor, - three drams of liquid ammonia, - ten drops of essential oil of bergamot. - Mix them in a phial for use. - - A blister placed behind the ear, or burning the lap of the - ear with a cloth dipped in boiling water, will often remove - the pain entirely. - - - TO PREVENT THE TOOTH-ACHE. - - Rub well the teeth and gums with a hard tooth-brush, using the - flowers of sulphur as a tooth powder, every night on going to bed; - and if it is done after dinner it will be best: this is an excellent - preservative to the teeth, and void of any unpleasant smell. - - - A RADICAL CURE FOR THE TOOTH-ACHE. - - Use as a tooth powder the Spanish snuff called Sabella, and it will - clean the teeth as well as any other powder, and totally prevent the - tooth-ache; and make a regular practice of washing behind the ears - with cold water every morning; the remedy is infallible. - - - REMEDY FOR BAD BREATH. - - Take from five to ten drops of muriatic acid, in - an ale glassful of barley-water, and add - a little lemon juice and lemon peel to flavour. - Mix for a draught, to be taken three times a day, for a month - or six weeks at least, and, if effectual, it may be continued - occasionally. - - Another medicine of this kind, which has often proved beneficial - when the stomach has been wrong, and the bowels costive, is, the - - - DRAUGHT FOR BAD BREATH WITH COSTIVENESS. - - Take one dram of sulphate of magnesia, - two drams of tincture of calumba, - an ounce and a half of infusion of roses. - Make a draught, to be taken every morning or every other - morning, an hour before breakfast, for at least a month. - - - PALMA CHRISTI OIL FOR THICKENING THE HAIR. - - Take an ounce of Palma Christi oil, - a sufficient quantity of oil of bergamot or lavender - to scent it. - Apply it morning and evening for three months, or as long - as it may be necessary, to the parts where you want the - hair to grow thick and luxuriant. - - - MACASSAR OIL. - - Take three quarts of common oil, - half a pint of spirit of wine, - three ounces of cinnamon powder, - two ounces of bergamot. - Put it in a large pipkin, and give it a good heat. When it - is off the fire, add three or four pieces of alkanet root, - and keep it closely covered for several hours. Filter it - through a funnel lined with blotting paper. The commonest - oil is used; and, when rancid, it is remedied by putting in - two or three slices of an onion. - - - EXCELLENT HAIR OIL. - - Boil half a pound of green southern wood, in - a pint and a half of sweet oil, and - half a pint of port wine. - When sufficiently boiled, remove it from the fire, and - strain the liquor through a linen bag. Repeat this - operation three times, with fresh southern wood; and the - last time add to the strained materials, two ounces of - bear’s grease. It is excellent for promoting the growth of - the hair, and preventing baldness. - - - LYE FOR STRENGTHENING THE HAIR. - - Take two handsful of the root of hemp, - same quantity of the roots of a maiden vine, - same quantity of the cores of soft cabbages. - Dry and burn them, and make a lye of the ashes. Before - you wash the hair with this lye, it should be well rubbed - with honey, and this method persisted in for three days at - least. - - - INFALLIBLE CORN-PLASTER. - - Take two ounces of gum ammoniac, - two ounces of yellow wax, - six drams of verdigris. - Melt them together, and spread the composition on a bit - of soft leather, or a piece of linen. Cut away as much of - the corn as you can with a knife, before you apply the - plaster, which must be renewed in a fortnight, if the corn - is not by that time gone. - - - TO CLEAN SILKS, COTTONS, AND WOOLLENS, - _without damage to their texture or colour_. - - Grate raw potatoes to a fine pulp in clean water, and pass the liquid - matter through a coarse sieve, into another vessel of water; let - the mixture stand till the fine white particles of the potatoes are - precipitated, then pour the mucilaginous liquor from the fecula, and - preserve the liquor for use. The article to be cleaned should then - be laid on a linen cloth, on a table, and having provided a clean - sponge, dip it into the potatoe liquor, and apply it to the article - to be cleaned, till the dirt is perfectly separated; then wash it in - clean water several times. Two middle-sized potatoes will be enough - for a pint of water. The coarse pulp, which does not pass through - the sieve, is of great use in cleaning worsted curtains, tapestry, - carpets, and other coarse goods. The mucilaginous liquor will clean - all sorts of silk, cotton, or woollen goods, without hurting or - spoiling the colour; it may be also used in cleaning oil paintings, - or furniture that is soiled. Dirtied painted wainscots may be cleaned - by wetting a sponge in the liquor, then dipping it in a little clean - sand, and afterwards rubbing the wainscot with it. - - - TO PRESERVE FURS. - - When laying by muffs and tippets for the summer, if a tallow candle - be placed on or near them, all danger of moths, &c. will be obviated. - - - TO PRESERVE CLOTHES FROM MOTHS, &C. - - Put cedar shavings, or clippings of Russia leather, among the drawers - and shelves where the clothes are kept. Pieces of camphor, or tallow - candle, wrapt up in paper, will preserve furs and woollens from - moths; and lavender, roses, and flowers and perfumes of every kind, - are useful as well as agreeable in keeping away moths and worms. - - - VARNISH FOR OLD STRAW OR CHIP HATS. - - Take half an ounce of the best black sealing-wax, bruise it, and put - it to two ounces of spirit of turpentine; melt them very gently, by - placing the bottle that holds them in boiling water, or near a fire. - When all the wax is melted, lay it on warm with a fine hair brush - near the fire or in the sun. It will not only give a beautiful gloss - and stiffness to the hats, but make them resist wet. - - - TO TAKE GREASE SPOTS OUT OF SILK. - - Dip a clean piece of flannel into spirits of turpentine, and rub the - spots until they disappear, which will soon be the case. Do not be - sparing of the turpentine, as it will all evaporate, and leave no - mark or stain behind. - - - TO TAKE OUT STAINS FROM CLOTH OR SILK. - - Pound French chalk fine, mix with lavender-water to the thickness of - mustard. Put it on the stain; rub it soft with the finger or palm of - the hand. Put a sheet of blotting and brown paper on the top, and - smooth it with an iron milk-warm. - - - TO EXTRACT GREASE SPOTS FROM SILKS, AND COLOURED MUSLINS, &c. - - Scrape French chalk, put it on the grease spot, and hold it near the - fire, or over a warm iron, or water-plate, filled with boiling water. - The grease will melt, and the French chalk absorb it; brush or rub it - off. Repeat if necessary. - - - TO TAKE STAINS OUT OF SILK. - - Mix together in a phial, 2 oz. of essence of lemon, 1 oz. of oil of - turpentine. - - Grease and other spots in silks, are to be rubbed gently with a linen - rag dipped in the above composition. - - - TO TAKE SPOTS OF PAINT FROM CLOTH, SILK, &c. - - Dip a pen in spirit of turpentine, and transfer it to the paint spot, - in sufficient quantity to discharge the oil and gluten. Let it stand - some hours, then rub it. - - For large or numerous spots, apply the spirit of turpentine with a - sponge, if possible, before it is become dry. - - - TO WASH CHINTZ. - - Take two pounds of rice, boil it in two gallons of water till soft; - then pour the whole into a tub; let it stand till about the warmth - in general used for coloured linens; then put the chintz in, and use - the rice instead of soap, wash it in this, till the dirt appears to - be out, then boil the same quantity as above, but strain the rice - from the water, and wash it in warm clear water. Wash in this till - quite clean; afterwards rinse it in the water which the rice has been - boiled in, and this will answer the end of starch, and no dew will - affect it. If a gown, it must be taken to pieces, and when dried, be - careful to hang it as smooth as possible;—after it is dry, rub it - with a smooth stone, but use no iron. - - - TO WASH FINE LACE OR LINEN. - - Take a gallon of furze blossoms and burn them to ashes, then boil - them in six quarts of soft water; this, when fine, use in washing - with the suds, as occasion requires, and the linen, &c. will not only - be exceedingly white, but it is done with half the soap, and little - trouble. - - - TO CLEAN BLACK AND WHITE SARCENETS. - - Lay these smooth and even upon a board, spread a little soap over - the dirty places; then make a lather with Castille soap, and with a - common brush, dip it in, pass it over the long way, and repeat it in - this manner, till one side is sufficiently scoured; use the other in - the same manner; then put it into hot water, and there let it lie, - till you have prepared some cold water, wherein a small quantity of - gum arabic has been dissolved. Now rinse them well, take them out and - fold them, pressing out the water with the hands on the board, and - keeping them under the hands till they are dry; at which time, have - brimstone ready to dry them over, till they are ready for smoothing, - which must be done on the right side, with a moderate hot iron. - - - TO WASH AND STAIN TIFFANIES. - - Let the hems of the tiffanies be at first only a little soaped, then - having a lather of soap, put them into it hot, and wash them very - gently for fear they should be crumpled; and when they are clean, - rinse them in warm water, in which a little gum arabic has been - dissolved, keeping them from the air as much as possible; then add - a lump of starch, wet the tiffanies with a soft linen rag, and fold - them up in a clean cloth, pressing them till they are near dry; after - which put them near the fire, and finish the drying over brimstone; - then shape them properly by gently ironing them. - - - TO WASH AND STARCH LAWNS. - - Lawns may be done in the same manner as the former, only observe to - iron them on the wrong side, and use gum arabic water instead of - starch, and, according to what has been directed for sarcenets, any - coloured silks may be starched, abating or augmenting the gum water, - as may be thought fit, according to the stiffness intended. - - - TO CLEAN AND STARCH POINT LACE. - - Fix the lace in a prepared tent, draw it straight, make a warm lather - of Castille soap, and, with a fine brush dipped in, rub over the - point gently; and when it is clean on one side, do the same to the - other; then throw some clean water on it, in which a little alum has - been dissolved, to take off the suds, and having some thin starch, go - over with the same on the wrong side, and iron it on the same side - when dry, then open it with a bodkin, and set it in order. - - To clean point lace, if not very dirty, without washing; fix it in - a tent as the former, and go over with fine bread, the crust being - pared off, and when it is done, dust out the crumbs, &c. - - - TO CLEAN WHITE VEILS. - - Put the veil in a solution of white soap, and let it simmer a quarter - of an hour. Squeeze it in some warm water and soap, till quite clean. - Rinse it from soap, and then in clean cold water, in which is a - drop of liquid blue. Then pour boiling water upon a tea-spoonful of - starch, run the veil through this, and clear it well, by clapping it. - Afterwards pin it out, keeping the edges straight and even. - - - TO CLEAN BLACK VEILS. - - Pass them through a warm liquor of bullock’s gall and water; rinse in - cold water; then take a small piece of glue, pour boiling water on - it, and pass the veil through it; clap it, and frame it to dry. - - - TO CLEAN WHITE SATIN AND FLOWERED SILKS. - - Mix sifted stale bread crumbs with powder-blue, and rub it thoroughly - all over, then shake it well, and dust it with clean soft cloths. - Afterwards, where there are any gold or silver flowers, take a piece - of crimson in grain velvet, rub the flowers with it, which will - restore them to their original lustre. - - - _Another Method._ - - Pass them through a solution of fine hard soap, at a hand heat, - drawing them through the hand. Rinse in lukewarm water, dry and - finish by pinning out. Brush the flossy or bright side with a clean - clothes brush, the way of the nap. Finish them by dipping a sponge - into a size, made by boiling isinglass in water, and rub the wrong - side. Rinse out a second time, and brush and dry near a fire, or in a - warm room. - - Silks may be treated in the same way, but not brushed. If the silks - are for dyeing, instead of passing them through a solution of soap - and water, they must be boiled off; but if the silks are very stout, - the water must only be of heat sufficient to extract the dirt, and - when rinsed in warm water they are in a state for the dye. - - - _Another Method._ - - Strew French chalk over them, and brush it off with a hard brush once - or twice. - - - TO CLEAN COLOURED SILKS OF ALL KINDS. - - Put some soft soap into boiling water, and beat it till dissolved in - a strong lather. At a hand heat put in the article. If strong, it may - be rubbed as in washing; rinse it quickly in warm water, and add oil - of vitriol, sufficient to give another water a sourish taste, if for - bright yellows, crimsons, maroons, and scarlets; but for oranges, - fawns, browns, or their shades, use no acid. For bright scarlet use - a solution of tin. Gently squeeze, and then roll it in a coarse - sheet, and wring it. Hang it in a warm room to dry, and finish it by - calendering or mangling. - - For pinks, rose colours, and thin shades, &c., instead of oil of - vitriol, or solution of tin, prefer lemon juice, or white tartar, or - vinegar. - - For blues, purples, and their shades, add a small quantity of - American pearl-ash; it will restore the colours. Wash the articles - like a linen garment, but instead of wringing, gently squeeze and - sheet them, and when dry, finish them with fine gum water, or - dissolved isinglass, to which add some pearl-ash, rubbed on the wrong - side, then pin them out. - - Blues of all shades are dyed with archil, and afterwards dipped - in a vat; twice cleaning with pearl-ash, restores the colour. For - olive greens, a small quantity of verdigris dissolved in water, or - a solution of copper, mixed with the water, will revive the colour - again. - - - TO CLEAN BLACK SILKS. - - To bullock’s gall, add boiling water sufficient to make it warm, and - with a clean sponge, rub the silk well on both sides, squeeze it well - out, and proceed again in like manner. Rinse it in spring water, and - change the water till perfectly clean, dry it in the air, and pin it - out on a table; but first dip the sponge in glue water, and rub it on - the wrong side; then dry it before a fire. - - - TO DIP RUSTY BLACK SILKS. - - If it requires to be red dyed, boil logwood; and in half an hour, - put in the silk, and let it simmer half an hour. Take it out, and - dissolve a little blue vitriol and green copperas, cool the copper, - let it simmer half an hour, then dry it over a stick in the air. If - not red dyed, pin it out, and rinse it in spring water, in which half - a tea-spoonful of oil of vitriol has been put. Work it about five - minutes, rinse it in cold for ten minutes, rinsing in cold water. For - a blue cast, put water, and finish it by pinning and rubbing it with - gum water. - - - TO CLEAN SILK STOCKINGS. - - Wash with soap and water; and simmer them in the same; put one drop - of liquid blue, into a pan of cold spring water, run the stockings - through this a minute or two, and dry them. For a pink cast, put one - or two drops of saturated pink dye into cold water, and rinse them - through this. For a flesh-colour, add a little rose-pink in a thin - soap liquor, rub them with clean flannel, and calender or mangle them. - - - TO CLEANSE FEATHERS FROM ANIMAL OIL. - - Mix well with a gallon of clean water, a pound of quick lime; and, - when the lime is precipitated in fine powder, pour off the clear - lime-water for use, at the time it is wanted. Put the feathers to be - cleaned in a tub, and add to them a sufficient quantity of the clear - lime-water, so as to cover them about three inches. The feathers, - when thoroughly moistened, will sink down, and should remain in the - lime-water for three or four days; after which, the foul liquor - should be separated from them by laying them on a sieve. Afterwards, - well wash them in clean water, and dry them on nets, about the same - fineness as cabbage-nets. Shake them from time to time, on the nets; - as they dry, they will fall through the mashes, when collect them for - use. The admission of air will be serviceable in the drying, and the - whole process may be completed in about three weeks. The feathers, - thus prepared, want nothing further than beating, to be used either - for beds, bolsters, pillows, &c. - - - TO BLEACH WOOL, SILKS, STRAW BONNETS, &c. - - Put a chafing-dish with some lighted charcoal into a close room, - or large box; then strew an ounce or two of powdered brimstone on - the hot coals. Hang the articles in the room or box, make the door - fast, and let them hang some hours. Fine coloured woollens are thus - sulphured before dyed, and straw bonnets are thus bleached. - - - - - THE YOUNG LADIES’ MAID. - - -In large families, where there are young ladies who require -attendance, a maid is appointed to wait on all, or perhaps each lady -has a maid. The duties of these are in all respects the same as the -ladies’-maid; we therefore refer them to the directions given to -her, for the necessary instructions. As this situation is considered -merely initiatory to a better, and is occupied, generally, by an -upper house-maid, or a young woman on her outset in life, the salary -is somewhat less than that of a well qualified servant; and the -perquisites, including that of her mistress’ left-off clothes, are also -reckoned at the same rate. - - - - - THE HEAD NURSE. - - -As the hopes of families, and the comfort and happiness of parents -are confided to the charge of females who superintend nurseries of -children, no duties are more important, and none require more incessant -and unremitting care and anxiety. Every symptom of approaching disease -should be watched and reported to the parents or medical attendant -of the family, and in this respect, nothing should be concealed or -deferred till remedies are too late. In the daily washings, the state -of the skin should be examined and noticed, as well as the tongue -and the appetite, and spirits; and above all things, all chances of -accident or juvenile mischief should be guarded against and removed. -Windows should be fenced with bars, or the lower sashes nailed down; -knives and sharp instruments should be kept out of reach; scalding -water and dangerous ingredients secured from access; ponds and rivers -fenced in; ladders removed; and fire-places guarded by well-fastened -wire fenders. - -This important Servant ought to be of a lively and cheerful -disposition, perfectly good tempered, and clean and neat in her habits -and person. She ought also to have been accustomed to the care and -management of young children, as all the junior branches of the family -are intrusted to her care and superintendence, confiding in her skill, -experience, and attention. She usually takes the sole charge of the -infant from its birth, when the parent suckles it: to assist her in the -management of this and the other children in the nursery, she has under -nurses assigned her, who are entirely under her controul. - -The youngest nurse, or nursery-maid, usually rises about 6 o’clock -to light the fire, and do the household work of the nursery before -the children are up, perhaps about seven o’clock, at which time the -head nurse is dressed, and ready to bathe and wash them all over -with a sponge and warm water; after which they are rubbed quite dry -and dressed. This process, when there are several children, usually -occupies the nurses an hour, or an hour and a half, when their -breakfast is got ready, and the children are placed at their meal in -the most peaceable and orderly manner. After breakfast, if the weather -be favourable, the children are taken out by the assistant nurse, or -nursery maid, for air and exercise, an hour or perhaps two, but not so -long as to fatigue either of them. On their return, their hands and -feet are washed, if damp or dirty, after which they attend to their -lessons till dinner time. After dinner, if it be fine weather, the -children are again taken abroad for air and exercise, and on their -return again, after having their hands and feet washed, if necessary, -they are in due time, about eight o’clock, dressed and put to bed. The -Head Nurse finds ample employment during the whole day, in paying due -attention to her infant charge, in giving directions, and in seeing -that the whole business of the nursery is properly executed. - -The sleeping room of the Nursery should be spacious, lofty, dry, airy, -and not suffered to be inhabited in the day time. No servants should -sleep in the same room, nor ought any thing to be done there that may -contaminate the air, in which so great a portion of infantine life is -to be spent. The consequences of vitiated air in bed-rooms are often -fatal. Feather-beds and bed-curtains ought to be proscribed, as tending -to debility; neither ought the beds to be placed too low, as the most -pernicious stratum of air is that nearest the floor. - -The air of the sleeping room ought to be changed immediately on the -children’s leaving the room, by opening the windows and doors; the beds -ought, also, to be shaken up and left to cool; the slops cleared away; -and every thing made and kept perfectly clean. In damp or bad weather, -a fire must be made in the room to purify the air. - -The management of infant children, has a more important influence -on the health and happiness of man, than is generally imagined; -as, at this period of existence, the foundation is laid either for -irremediable debility, or for _mental_ and _bodily_ vigour. An Infant, -consequently requires considerable care, and indefatigable personal -attention. - -Its management for the first two months, cannot be too gentle, kind, or -tender. Nothing should be done at first that can give it uneasiness; -therefore, next to its health and well-being, regard should be had to -its disposition, and the regulation of its temper; with this view also, -the most rational way is to let the infant enjoy all the liberty it -possibly can, without being restrained by its clothing, or starved by -system. To set a child upright before the end of the first month is -hurtful: afterwards the nurse may begin to set it up and dance it by -degrees. It must be kept as dry as possible. - -The clothing should be very light, and not too long, so that the legs -may be got at with ease, in order to have them often rubbed in the -day, with a warm hand, or flannel, and particularly the inside of -them. Rubbing the child all over takes off scurf, and promotes the -circulation of the blood. - -A nurse ought to keep a child as little in her arms as possible, lest -the legs should be cramped, and the toes turned inwards. Let her always -keep the child’s legs loose. The oftener the posture is changed, the -better. - -For the first fortnight or three weeks it should be always laid on -a bed, except when taken up to supply its wants, which will give it -habits of cleanliness at a very early age. - -It may be very comfortably laid on a cushion, where it can be in no -danger of falling, nor of any thing falling on it. Some one should sit -by it, and divert and cheer it, if necessary, and take it up instantly, -when it expresses the least dissatisfaction. A nurse should make it a -strict rule, that the child should be in her own view, in whatever she -may be employed. - -By slow degrees, the infant may be accustomed to exercise, both -within doors and in the open air: but it never should be moved about -immediately after sucking or feeding, as that will be apt to sicken it. -Exercise should be given it by carrying it about, and gently dandling -it in the arms; tossing an infant about, and exercising it in the open -air, in fine weather, is of the greatest service to it, in preventing -distortion. In cities, children ought not to be kept in hot rooms, but -to have as much air as possible; want of exercise being the cause of -rickets, large heads, weak joints, a contracted breast, and diseased -lungs, besides a numerous train of evils. - -Endeavour to harden the body, but without resorting to violent means. A -child is constitutionally weak and irritable to a high degree; hence we -should endeavour to diminish this irritability, in order to procure it -the greatest happiness of life, a firm body, whence may result a sound -mind. - -Such management is highly advantageous, as it will enable children to -support every species of fatigue and hardship, when they become adults. - -The plan of hardening children may, however, be carried to excess. An -extravagant attempt to strengthen youth, deprives them of all their -natural susceptibility of excitement, renders them insensible, and -produces many bad effects, while they only acquire temporary energy, -which decreases as they advance in years, and is attended with an early -loss of their primitive vigour. - -All attempts to render children hardy must, therefore, be made by -gradual advances: for nature admits of no sudden transition. When -children have once been accustomed to a hardy system of education, such -a plan must be strictly adhered to. - -The child’s skin is to be kept perfectly clean by washing its limbs -morning and evening, and likewise its neck and ears; beginning with -warm water, till, by degrees, it will not only bear, but like to be -washed with cold. - -After it is a month old, if it has no cough, fever, nor eruption, the -bath should be colder and colder (if the season be mild) and by degrees -it may be used as it comes from the spring. After carefully drying the -whole body, head, and limbs, a second dry soft cloth, somewhat warmed, -should be gently used, to take all the damp from the wrinkles or soft -parts of the body. Then rub the limbs; but when the body is rubbed, -take special care not to press upon the stomach or belly. On these -parts, the hand should move in a circle, because the bowels lie in that -direction. If the skin be chafed, hair-powder is to be used. The utmost -tenderness is necessary in drying the head; and a small, soft, brush, -lightly applied, is safer than a comb. - -Clean cloths, every morning and evening, will tend greatly to a child’s -health and comfort. - -The dress of the child by day should be light and loose, and for the -night, it may be a shirt, a blanket to tie on, and a thin gown to tie -over the blanket. - -The unnecessary haste in which some nurses are accustomed to dress -children, cannot be too strongly reprehended. In addition to this -hurried dressing, its clothes are often injuriously tight. Pins should -never be used in an infant’s clothes; and every string should be so -loosely tied, that two fingers may be introduced under it. Bandages -round the head should be strictly forbidden, for to this error many -instances of idiotism, fits, and deformity, may be traced. - -Never allow the infant to be held opposite to open doors and windows. -The air is beneficial, when it is in motion, and the weather is -moderate, but it should always have some covering besides that which it -wears in the house, when taken out; and it must not be laid on the cold -ground, nor allowed to step on it, when it begins to use its feet. The -intense heat of a summer day should likewise be avoided; excessive heat -or cold being equally injurious. - -The wisest maxim in treating infants with respect to food and drink, -is to follow the simple dictates of nature; yet some nurses give them -wine, spirits, spices, sugar, &c. which the stomach of a grown person -would reject. At all times the utmost care will be necessary to avoid -hurting its gums when feeding it. Its food should be gradually cooled -in a saucer, and it should be given to it in a small spoon, only half -filled, which will save its clothes from being soiled, and keep its -bosom dry. Let it swallow one small portion, before another is offered, -and raise its head, that it may pass the gullet easily. Never entice or -press it to take more, if it once refuses, for it knows best when it -has had enough. - -As long as it has its mother’s milk, no other sustenance will be -wanting, if she be a good nurse. If there should be the least doubt -of her having milk enough, the child may have cow’s milk, mixed with -two-thirds soft boiled water, presented to its lips very frequently; -but it never should be urged to accept it. - -Rising early in the morning is good for all children, provided they -awake of themselves, which they generally do; but they ought never to -be waked out of their sleep. As soon as possible, however, they should -be brought to regular sleep in the day. - -Children, till they are two or three years’ old, must never be suffered -to walk so long at a time as to be weary. - -In laying a child to sleep, it should be placed on the right side -oftener than on the left. Laying it on its back when it is awake, is -enough of that posture, in which alone it can move its legs and arms -with freedom. - -Infants cannot sleep too long; and it is a favourable symptom when they -enjoy calm and continued rest, of which they should by no means be -deprived, as this is the greatest support granted to them by nature. -Sleep promotes a more calm and uniform circulation of the blood, and -it facilitates assimilation of the nutriment received. The horizontal -posture, likewise, is the most favourable to the growth and bodily -developement of the infant. - -Sleep ought to be in proportion to the age of the infant, and this -salutary refreshment should fill up the greater part of a child’s -existence. After the age of six months, the periods of sleep, as well -as all other animal functions, may, in some degree, be regulated; -yet, even then, a child should be suffered to sleep the whole night, -and several hours both in the morning and afternoon. Nurses should -endeavour to accustom infants, from the time of their birth, to sleep -in the night in preference to the day, and for this purpose they will -remove all external impressions which may disturb their rest, but -especially they ought to avoid obeying every call for taking them up, -and giving food at improper times. - -To awaken children from their sleep with a noise, or in an impetuous -manner, is certainly injudicious and hurtful; nor is it proper to -carry them from a dark room immediately into a glaring light, against -a dazzling wall; for the sudden impression of light debilitates the -organs of vision, and causes weak eyes from early infancy. - -Infants are sometimes very restless at night, which is generally owing -either to their eating a heavy supper, to their tight night-clothes, or -their being over-heated by too many blankets. - -Wages 18_l._ to 25_l._ Perquisites at christenings. - - - _Diseases of Children, &c._ - - THE YELLOW GUM. - - The yellow gum is known by a yellow tinge of the skin, with - languor and a tendency to sleep. It is to be relieved by giving a - tea-spoonful or more of castor oil, to clear the intestines. When - the disease does not give way to this treatment, three drops of - antimonial wine are to be given in a tea-spoonful of water, so as to - prove emetic. In about eight or ten hours, this is to be followed by - ½ a grain of calomel, or four grains of rhubarb. - - - VOMITING. - - When the food is vomited in an unaltered state, it is generally a - sign of over feeding: but when the vomiting is bilious, or when - the food is partly digested, the diet ought to be changed, and the - bowels opened by one grain of calomel, given in sugar. This is to be - followed by a tea-spoonful of castor oil on the following morning. If - the vomiting should still continue, give a gentle emetic, and the - calomel powder (containing one or two grains, according to the age) - soon afterwards. If there be much irritation, apply a blister to - the stomach; and, if possible, give a tea-spoonful of the saline - medicine, in a state of effervescence, and containing two drops of - laudanum. - - - HICCUPS. - - These generally arise from acidity in the stomach, and may be - remedied by the administration of eight grains of prepared chalk, - with two grains of powdered rhubarb, given in a little syrup, - or gruel. If very severe, the stomach is to be rubbed with soap - liniment, or opodeldoc, to which a little laudanum has been added. - - - GRIPING AND FLATULENCY. - - These are known by continual crying, restlessness, and drawing up - of the legs. When attended by diarrhœa and green stools, they are - to be relieved, in general, by the administration of a few grains - of rhubarb and magnesia. If sour belchings, &c. still continue, - a tea-spoonful of very weak solution of tartar emetic should be - given every quarter of an hour, until the child vomits. After this, - particularly if there be any purging, it may be proper to give a - little rhubarb and magnesia again, and now and then a little chalk - mixture. - - - _Absorbent Mixture._ - - If the pains are very great, so as to make the child scream - violently, two tea-spoonfuls of the following mixture, with - five or six drops of laudanum, may be given directly:— - - Mix together, prepared chalk, 1 scruple, - tincture of caraway seeds, 3 drams, - compound spirit of lavender, 1 do. - and of peppermint water, 2 oz. - - As soon as there is diminution of pain, a purgative should - be given, particularly if the bowels happen to be in a - costive state. The best will be castor oil. The above mixture - may afterwards be occasionally continued, but without the - laudanum. - - - _Anodyne Plaster._ - - The late Dr. Clarke, of Burlington Street, frequently ordered - the following plaster to be applied over the bowels of - infants, in case of griping and inflammatory excitement of - the intestines:— - - Take of compound plaster of laudanum, 1½ oz. - diachylon plaster, 2 drams, - purified opium, 1 do. - oil of peppermint, 1 do. - camphor, 1 do. - Mix for a plaster, and spread on soft leather. - - - DIARRHŒA. - - This may, in general, if the stools are green, be relieved by a brisk - purgative, of from one to two grains of calomel, with four or five of - rhubarb, according to the age of the child. - - - EXCORIATIONS OF THE SKIN. - - Children are apt to be chafed between the thighs, behind the ears, - and in the wrinkles of the neck, for want of proper attention to - cleanliness. In such cases it will be necessary to bathe the parts - twice a day, (or every time that the child’s clothes are changed,) - with a little water gruel, and to apply a puff with a little hair - powder immediately afterwards, so as to keep the parts dry.—When - _discharges_ take place behind the ears, they must not be dried up - too suddenly, as such a circumstance might produce a divertion to the - brain. In this case it will always be best to give frequent doses of - castor oil, or calomel, every night, in the proportion of one grain - to three grains of rhubarb. - - - CUTANEOUS ERUPTIONS. - - No real danger attends these eruptions, which are generally known by - the names of red-gum, nettle-rash, &c. All that is required to be - done, is to keep the bowels open by such means as are prescribed in - the foregoing articles; and to guard against cold, which might drive - the eruption inwardly, and thus produce internal inflammations of a - critical nature. If the milk or food be considered the cause, the - nurse, or diet, ought to be changed: and if sickness and vomiting - should prevail, it will be proper to give the _absorbent mixture_ - mentioned under the head GRIPING AND FLATULENCY. - - - THE THRUSH. - - This disease makes its appearance by little ulcerations in the mouth, - tongue, &c. of a white colour, and sometimes of a yellow appearance. - They are generally owing to acidities in the stomach, &c. - - In this disorder nothing avails more than an emetic at first, and - then a little magnesia and rhubarb, (if there is diarrhœa,) with - thin chicken-water as drink. Testaceous powders, or the _absorbent - mixture_ (_see_ GRIPING AND FLATULENCY,) will also be proper. If - there is no looseness, it will be proper to give a grain or two of - calomel, with three or four grains of rhubarb. The mouth and throat - should at the same time be cleansed by gargles. - - - _Syrup of Black Currants._ - - Take of the juice of black currants, strained, 1 pint, double refined - sugar, 24 oz. Dissolve the sugar, and boil to make a syrup. - - A tea-spoonful of this to be given to children in the thrush. - - - FALLING DOWN OF THE FUNDAMENT. - - This happens frequently to children who cry much, or who have had a - diarrhœa, or from straining on going to stool. If it proceed from - costiveness, give lenitive clysters. In case the gut be swelled - or inflamed, foment with warm milk, or decoction of oak bark, or - wash frequently with cold water. The protruded parts are now to be - replaced by the finger, and supported by a truss or bandage. The - internal use of tonics will be proper. - - - DENTITION. - - When children are about cutting their teeth, they slaver much, are - feverish, hot, and uneasy; their gums swell, and are very painful; - they are sometimes loose in the bowels, and at other times costive; - and occasionally convulsions come on. - - Leeches are often serviceable when applied behind the ears; as are - also blisters. - - - _Scarifying the Gums._ - - Instead of giving narcotics to children cutting their teeth, it - is strenuously recommended to have their tumid gums divided by a - lancet down to the tooth; an operation at once safe and unattended - with pain. If done in time, by removing the cause of the complaint, - all the symptoms will disappear of themselves. Instead of giving - preparations of opium, it will be found, in the majority of cases, - far better to administer calomel, in minute doses, as this medicine - is well known to possess peculiar efficacy in promoting absorption in - these parts. The body, if costive, should be kept regularly open, and - if there should be looseness of the bowels, it should by no means be - discouraged. Instead of coral, or any other hard body, let the child - nibble at a piece of wax candle. - - - CONVULSIONS. - - Children are particularly liable to convulsions at the period of - teething, small pox, measles, and other eruptive diseases; sometimes, - also, from external causes, such as strait clothes, bandages, &c. - When they proceed from any of these, bathing the feet, or the - whole body, in warm water, of 92 or 94 degrees, and administering a - mild clyster, will almost immediately relieve them. To shorten the - duration of the fit, cold water should be poured over the face and - neck, whilst the rest of the body is in the bath. - - The return of convulsions is to be prevented only by the removal of - the cause of the existing irritation; but, in general, when the body - is kept carefully open, there will be little reason to fear a return. - - - INWARD FITS. - - In these fits the infant appears as if asleep, the eyelids however - are not quite closed, but frequently twinkle and shew the whites - turned upwards. The muscles of the face are sometimes slightly - distorted, the mouth having the appearance of a laugh or smile. The - breath is sometimes very quick, and at others stops for a time; - whilst the eyelids and lips are alternately pale and dark. The infant - startles on the least noise, and sighs deeply, or breaks wind. This - relieves him for a little, but he soon relapses into a doze. Whenever - the above-mentioned symptoms are observed, it will be right to awaken - the infant, by stirring or otherwise, and to rub its back and belly - well before the fire, until wind escapes. At the same time it will - be proper to give half a tea-spoonful of drink or pap, containing - two drops of oil of anise or caraways. As soon after as possible, a - purgative of castor oil, or a grain or two of calomel (according to - the age,) with two or three grains of rhubarb, is to be given, to - empty the bowels of whatever crude matter may occasion the disorder. - - - THE RICKETS. - - This disorder affects the bones of children, and causes a - considerable protuberance, incurvation, or distortion of them. It may - arise from various causes, but more particularly when proper care has - not been taken with children: when they have been too tightly swathed - in some parts, and too loose in others; keeping them too long in one - and the same position; and not keeping them clean and dry. Sometimes - it may proceed from a lax habit, and at others from costiveness. - - It usually appears about the eighth or ninth month, and continues - till the sixth or seventh year of the child’s age. The head becomes - large, and the fontanelle keeps long open; the countenance is full - and florid; the joints knotty and distorted, especially about the - wrists; less near the ancles. The ribs protuberate, and grow crooked; - the belly swells; a cough and disorder of the lungs succeed; and the - child moves but weakly, and waddles in walking. - - - _Regimen, &c._ - - The regimen should be light and properly seasoned; the air dry and - clear. Exercise and motion should be encouraged, and bandages, - as well as instruments, contrived to keep the limbs in a proper - situation; but care should be taken that they be so formed as not to - put the child to pain, or restrain it too much. - - Cold sea-bathing is of infinite use; after which friction should be - used, and the child placed between two blankets, so as to encourage - perspiration. The back should be well rubbed with opodeldoc, or good - old rum, every night. - - A few grains of ipecacuanha or calomel may occasionally be proper, - and chalybeates are also very serviceable. - - A decoction of Peruvian bark is also good with red wine: and should - be used with moderation in the forenoon and after dinner. - - - DISTORTION OF THE SPINE. - - Examine the child’s back-bone frequently and closely, and on the - slightest trace of any distortion wash the same with brandy every - morning and night, and pay the strictest attention to the child’s - keeping a straight posture; both sleeping and waking; and if it can - be bathed from time to time, it will be advisable. - - - RING WORM AND SCALD HEADS. - - It is well known that these disorders, which are in many respects - similar, are contagious; therefore, no comb or hair-brush used by a - child affected by them is to be used by another child, either in a - school or in the same family. Nor should the hat or cap of such a - child be worn by any other. - - - _Treatment._ - - Let the hair be removed carefully with a razor, dipped - frequently in olive oil; and afterwards apply the following - lotion by means of fine linen, and cover the whole or - part of the head with it. - - Take of liquor of acetated lead, 2 drams, - distilled vinegar, 6 drams, - sulphuric æther, 2 drams, - rain water, 1 pint. - Mix. - - This lotion should be kept occasionally applied in the night - as well as in the day, and an oil-silk cap should be fitted - close to the head, and worn continually. - - - _Ointment for the same._ - - Take of spermaceti ointment, 1 oz. - tar ointment, 1 oz. - powdered angustura bark, 3 drams. - Rub the whole well in a marble mortar, and apply to the - parts affected. - - - _Alterative Medicines._ - - In six cases out of ten, this disease is aggravated by a - scrofulous taint of the system; and, when this is the case, - the following alterative medicine accelerates the cure. - - Take of oxide of zinc, - precipitated sulphur of antimony, each 9 grains, - resin of guaiacum, - extract of bark, - extract of hemlock, each 2 scruples. - Mix, and form into 20 pills. - - To Children from six to ten years of age, give one pill - night and morning; under six years, half a pill night and - morning, mixed in raspberry jam. - - Instead of the above, one grain of calomel may be given - going to rest, and repeated every night; also the use of salt - water externally and internally, as an alterative, has been - found very useful. - - In all cases the bowels ought to be kept open, and the - diet should consist of wholesome and nutritive food; avoiding - fish and salt meats. Cleanliness, and an occasional use - of the warm bath, will likewise be of service. - - - HOOPING COUGH. - - In this complaint, next to occasional vomiting, the daily use of - the warm bath is most useful. Bleeding may sometimes be useful, to - prevent inflammation of the internal membranes, or cupping between - the neck and shoulders. Gentle antimonial emetics should be given - repeatedly, because the symptoms are always relieved when the child - vomits. - - - _Parisian Remedy._ - - Take of sulphuret of potass, - tincture of fox-glove, each, 1 dram, - extract of liquorice root, 2 drams, - almond emulsion, 6 oz. - gum arabic powder, 3 drams. - Mix. - - A dessert-spoonful to be given to a child from three - to six years of age; a table-spoonful from six to ten; - two dessert-spoonsful from ten to fifteen; and two - table-spoonsful from fifteen to twenty; three times a day. - - - _Embrocation for Hooping Cough._ - - Take of emetic tartar, 2 drams, - boiling water, 2 oz. - tincture of cantharides, 1 dram, - oil of wild thyme, 3 drams. - Mix. - A dessert-spoonful to be rubbed upon the chest every - night and morning. - - - _Regimen, &c._ - - A frequent change of air is exceedingly useful in hooping cough, - particularly short voyages at sea; at the same time flannel is to - be worn next the skin. Young children should lie with their heads - and shoulders raised; and when the cough occurs, they ought to be - placed on their feet and bent a little forward, to guard against - suffocation. The diet should be light, and the drink warm and - mucilaginous. - - - THE CROUP. - - The CROUP is a disease peculiar to children, and generally fatal, if - care is not taken in the commencement. It commonly approaches with - the usual signs of a catarrh, but sometimes the peculiar symptoms - occur at the first onset; namely, a hoarseness, with a shrill ringing - sound both in speaking and coughing, as if the noise came from a - brazen tube. At the same time there is a sense of pain about the - larynx, and some difficulty of respiration, with a whizzing sound - in inspiration, as if the passage of air was diminished; which is - actually the case. The cough is generally dry, but if any thing is - spit up, it is a purulent matter, sometimes resembling small portions - of a membrane. There are also a frequent pulse, restlessness, and an - uneasy sense of heat. The inside of the mouth is sometimes without - inflammation, but frequently a redness, and even a swelling exist. - Sometimes there is an appearance of matter on them like that rejected - by coughing. - - - _Remedies._ - - As soon as possible a brisk emetic should be administered for the - purpose of freeing the patient from the coagulable lymph which is - already secreted. Topical bleeding, by means of leeches, should - immediately succeed, and the discharge be encouraged. As soon as it - diminishes, a blister, sufficiently large to cover the whole throat, - should be applied, and suffered to lie on for thirty hours or longer. - The steam of warm water should be inhaled, and the bowels should be - evacuated by calomel. - - As soon as the emetic has operated sufficiently, opium may be - administered, by which means the breathing will in general be soon - relieved; but should it become more difficult in the course of a few - hours, the emetic is to be again repeated, and after its operation - the opium again employed. This practice is to be alternately used - till the patient is out of danger, which will, in general, be in the - course of three or four days. The child should be kept nearly upright - in bed. - - Children, until the age of six years, are liable to be attacked by - BILIOUS FEVER, which is gradually developed, by irregularity in the - bowels, which are either too costive, or too much relaxed. - - On its first appearance, the child becomes peevish and fretful, his - lips are dry, his hands hot, accompanied by shortness of breath, - pains in the head, and quickness of pulse, which beats from 110 to - 112 in a minute; he shows an unwillingness to stir or speak, starts - in his sleep, and has a loathing for food. The stools have often - a mucous and slimy appearance; some children are affected with - delirium, others dull and stupid, and many are for a time speechless. - Several slight accessions of fever take place in the course of the - day, during which the child is usually drowsy; in the intervals - of these paroxysms he appears tolerably well, though, at times, - unusually peevish. - - These symptoms are more or less prevalent for eight or ten days, - when suddenly a more violent paroxysm of fever will ensue, preceded - by a shivering fit, and sometimes an incessant vomiting of bile. The - pulse rises to 140; the cheeks are flushed, the child’s drowsiness - increases, and when awake, he resorts to picking at the skin of the - nose, lips, and eyes, to a most painful degree. - - This species of fever is mild at the commencement, slow in its - progress, and very uncertain in its event. The desire for food is - destroyed, and the child will take neither aliment nor medicine. The - stools are changed from their natural appearances, being sometimes - black, and smelling like putrid mud; and at other times they are - curdled, with shreds of coagulable lymph floating in a dark green - fluid. - - - _Treatment._ - - The first thing, is to cleanse the stomach by a few grains of - ipecacuanha, and soon afterwards to administer some active purgative. - For restoring the healthy secretions of the bowels, nothing is - so efficacious as small and often repeated doses of calomel and - scammony, (¾ of a grain of the former to 1¼ of the latter,) - followed up after some hours by a solution of Epsom salts in an - infusion of senna, or by a dose of castor oil. When the stomach is - very irritable, small quantities of chalk mixture, with a few drops - of laudanum, are to be given alternately with the above-mentioned - purgatives. - - If the head is much affected, leeches should be applied to the - temples, and if the stomach will not retain the medicine, from three - to six leeches should be applied to the upper part of the belly, or - right side; and after this a blister, if necessary. The warm bath - will prove useful after the stomach and bowels are properly cleansed. - - - _Tonic Powder._ - - To obviate debility, when the fever has abated, the following - tonic powder is recommended. - - Mix together 2 drams of powder of cascarilla, - 24 grains of rhubarb, and - 1 scruple sub-carbonate of iron. - Divide this into 24 papers, one to be taken morning and - evening. - - - _Regimen and Diet._ - - The child should likewise be sent into the country as soon as - possible, and be allowed every reasonable amusement, to dissipate the - peevishness which is an invariable consequence of a severe attack of - this disease. The diet, for a time, should be light and nourishing; - as jellies, isinglass and milk, veal broth, and beef tea. The drink - may be whey, and toast and water. - - - - - THE UNDER NURSE. - - -Is chiefly engaged in attending to the senior children, and is entirely -under the controul of the head nurse. She assists in getting them up -in the morning, washing and dressing them; attends them at their meals -and takes them out for air and exercise, and performs or assists in the -performance of all the duties of the nursery, while the head nurse is -chiefly engaged with the infant child.—Wages 10 to 12 guineas. - - - - - THE NURSERY MAID. - - -The Nursery Maid is generally a girl who does the household work of the -nursery, and attends the children when they go out for the air, &c. -carrying such of them as may be required.—Wages 6 to 10 guineas. - - - - - THE GOVERNESS, or GOUVERNANTE. - - -As many mothers have an aversion to public education for their -daughters, the system of PRIVATE INSTRUCTION, by a respectable and -well-educated female, is very generally adopted, in many families of -moderate fortune, and in all of rank and opulence. Hence there is a -constant demand for females of genteel manners, and finished education, -at salaries which vary according to qualifications, and number and age -of pupils, between 25_l._ and 120_l._ per annum, and often improved, on -certain great length of service, by some provision for life. - -Teachers in seminaries, half-boarders, educated for the purpose, and -the unsettled daughters of respectable families of moderate fortune, -who have received a finished education, are usually selected for -this important duty; and the engagement is made either through an -advertisement in the newspapers, or by agents who arrange between the -parties for a moderate fee. But, in general, families apply to the -governesses of public seminaries, who have young women in training for -these employments. - -The qualifications, of course, are various, and may vary with the age -of the pupils. Good temper, and good manners, with a genteel exterior, -are indispensable: for more is learnt by example than precept. Besides, -the governess who desires to be on a footing with the family, ought -to be able to conduct herself in such manner, as never to render an -apology necessary for her presence at family parties. - -In addition to a thorough knowledge of the ENGLISH LANGUAGE, and to -the power of being able to write a letter in a graceful and accurate -style, the governess ought to be moderately acquainted with the FRENCH -LANGUAGE; and it would be an advantage if she knew something of -ITALIAN, as the language of music. She ought also to be able to play on -the PIANO FORTE, so as to give the first lessons, and to superintend -the practice directed in the lessons of a master; and in cases where -great perfection is not desired, to render a master unnecessary. If -she can perform on the harp or guitar, these instruments will qualify -her to accommodate her instructions to various tastes. It will be also -expected that she shall be able to teach the elements of DANCING, at -least, the steps and ordinary figures of fashionable practice. Nor -ought she to be ignorant of the useful art of ARITHMETIC, the constant -exercise of which, will so much improve the reasoning powers of her -pupils. NEEDLE-WORK of various descriptions, from the plain to the -ornamental, will, as matter of course, be expected; and there can be no -reason why she should omit to introduce to her pupils the geographical -copy books, and other elementary books of GEOGRAPHY, by Goldsmith; -and the familiar keys to the POPULAR SCIENCES, published by Blair and -Barrow, such as the Universal Preceptor, the Class Book, the Grammar -of Natural Philosophy, the Key to General Knowledge, by Barrow, and -other superior works of the same kind, the selection of which, will -distinguish her good sense: while the answering the questions, and -filling up the copy books on the admirable Interrogative System, will -be the means of incalculable advantage to her pupils, and a source -of infinite gratification to their parents. The branches of ELEGANT -LITERATURE are also within her reach, in such books as Aikin’s Poetry -for Children, and Pratt’s Selection of Classical Poetry; and if she -chooses to expand their intelligence, she can provide them with Blair’s -Belles Lettres, Shaw’s Nature Displayed, (a book which ought to be -found in every family,) and with a pair of globes, a microscope, and -a telescope. DRAWING is also so essential an accomplishment, that its -constant exercise should be kept up by means of Hamilton’s Elementary -Examples, or those of Chalons and Calvert. - -No young persons who are born to the enjoyment of fortune, and destined -to fill any stations in society with credit and advantage, ought to -have these accomplishments and sources of knowledge withheld from them; -and the governess who contents herself with mere personal attainments, -without at the same time addressing instruction to the MIND of her -pupils, and who lays before them old-fashioned books, and obsolete -systems of knowledge, compromises her own character, and sacrifices -through their lives, the interests, welfare, and reputation, of her -pupils. - -In the sub-division of time, prolonged application is wearisome, and -too frequent renewals are irksome. The best time for learning is in -the morning before breakfast, and one hour and a half, or two hours, -between seven and nine, will always be worth the three hours, which -should be industriously passed, between eleven and two. The rest of -the day should be devoted, in fine weather, to EXERCISE and AMUSEMENTS -in the open air; and in bad weather to such amusements as induce -exercise, of which, dancing, the skipping-rope, and dumb-bells, should -form a part, and certain games which are practised in genteel society, -as chess and cards, may be advantageously introduced in winter evenings. - -Religion, morals, and temper, should be specially studied, and the -essays of Mrs. Chapone, and Mrs. Hannah More, Barrow’s Questions, his -School Bible, and School Sermons, with Blair’s or Enfield’s Sermons, -are suitable auxiliaries. Bad habits should be watched and corrected, -and graceful ones, cleanliness and neatness of person, be stimulated. -Blair’s Governess’s Register of Study and Conduct, will prove an -excellent auxiliary. Superstitions, and vulgar faith in dreams, signs, -omens, fortune-telling, and other weaknesses of mind, should be -constantly exposed. - -A governess, influenced by these practices and principles, will entitle -herself to live on a footing with a family, when there are no special -parties; and she must possess good sense enough not to intrude on that -domestic privacy, and personal independence, which, without offence, -is often desirable. Her own apartment, or that of her pupils, ought to -be at once the scene of her pleasure and amusement, and if she mingles -with the parties of the families, she must, of course, not make herself -too familiar with the domestic servants. - -Thus conducting herself with propriety, and identifying herself with -the growing minds and affections of her pupils, she may secure their -personal friendship to the end of their mutual lives, and if their -moral feelings are not blunted, she may calculate on their gratitude in -her old age, or if she survive them, in their last will. - - - - - THE UPPER HOUSE MAID. - - -In large families, where there is much work, two or more house maids -are kept, but as the Upper House Maid has generally the superintendence -and responsibility of all, we shall include their principal labours -under one general head. - -The UPPER HOUSE MAID should be fully competent to undertake the -management of all the household business of a gentleman’s family; and -to be perfectly qualified for her situation, she ought to have been -previously initiated in the capacity of _Under House Maid_. - -In most families she has the care of all the household linen, bed and -table linen, napkins, towels, &c. which she also makes and keeps in -repair, and besides cleaning the house and furniture, and making the -beds, she washes her own clothes, and has sometimes to assist the -laundry-maid in getting up the fine linen, washing silk stockings, &c. -instead of the lady’s maid; but these latter are considered as rather -_extra_ labours, and are not, in all families, deemed a necessary part -of the house maid’s business. She also cleans all the coal skuttles in -use above stairs, and all the kettles used for warming water in the -dressing-rooms, &c. When there are dinner parties the house-maid washes -up the plate and china. - -The house-maid, in a regular family, will find it necessary to rise -about five o’clock, and her first business will be to open the -shutters of the usual family sitting-rooms; as the breakfast-room -and library, whence she clears away all the superfluous articles -that may have been left there, and prepares for cleaning the stoves, -fire-places, and hearths, by rolling up the hearth rugs, carefully -carrying them out to be shaken, and then laying down a piece of canvas, -or coarse cloth, to keep the place clean, while she rakes out the -ashes, takes them up, and brushes up the fire-place. She then rubs the -bright bars of the stoves, and the fire-irons, first with oil, and -afterwards with emery-paper, No. 3, or with brick-dust, till clean and -bright—and, finally, with scouring-paper; and this should be done in -the summer time, particularly when the stoves may have acquired spots -for want of constant use. - -The backs and sides of the fire-places are next to be brushed over with -black-lead, and then rubbed dry and bright with a hard brush kept for -the purpose. - -The fires are next lighted, and the marble hearths washed with flannel, -dipped in a strong hot lather of soap and water, which must be cleaned -off and wiped dry with a linen cloth;—the marble chimney pieces need -not be thus cleaned above once or twice a week. - -Common free-stone hearths may be scoured with soap and sand and cold -water, and afterwards rubbed dry with a clean house cloth. - -By this time the footman will have done all his work in the pantry, -and have rubbed all the tables, chairs, cellerets, and other mahogany -furniture, and cleaned the brass and other ornaments, the mirrors, -looking-glasses, &c. in these rooms, when the carpets are to be swept, -on ordinary occasions, with a carpet mop to take off the flue, lint, -and dust; or more thoroughly, once a week with a long hair-brush or -carpet-broom, first having strewed them over with damp tea-leaves, -(see receipt for scouring and cleaning carpets.) The sides of the -carpet are then turned up all round the room, and the dust on the floor -swept away, or, occasionally, the floor scoured with soap and water. -The carpet is then turned back again; the chairs and other furniture -dusted singly, and removed from the middle of the room, where they were -cleaned to their proper places. - -The window curtains and hangings may not require to be shaken and -dusted every day, but the dust on the windows should be removed with a -long hair-broom, and the cobwebs or any dirt on the ceiling, and in the -corners of the room, must be sought for and removed. - -Every thing being adjusted in the rooms for the reception of the -family, the house-maid next opens the shutters of the dining-room, and -drawing-room, where she and the footman regularly proceed with their -respective business in the manner above mentioned. The house-maid with -the fires and fire-place, floors, carpets, &c. scouring, washing, -brushing, and dusting them; and the footman, rubbing and cleaning -the mahogany furniture, looking-glasses, and other articles in his -department, till all is made quite clean, and the rooms are fit for the -reception of the family. - -At an appointed time she repairs to the dressing-rooms of the master -and mistress, and others in use, empties the slops, replenishes the -ewers and water-carofts with fresh spring and soft water, and fills -the kettles for warm water—cleans up the fire-places, lights the -fires, brushes the carpets, sweeps the rooms, dusts the furniture, and -puts the rooms in order before the lady’s-maid and valet come to make -their arrangements previous to the rising of their superiors.—Having -done these, she sweeps down the principal stair-case and goes to her -breakfast. - -As soon as the best bed-rooms and dressing-rooms are at liberty, she -repairs thither, puts out the fires, or not, according as the weather -is,—throws open the windows, (or the doors only, in unfavourable -weather) to air the rooms, and the beds; opens all the beds, throws -the bed-clothes off, on the backs of chairs, placed at the foot of the -bed, shakes up each bed, and then proceeds to her other business in -the rooms, in order to give as much time as can be spared for airing -the beds. Meanwhile, she cleans up the fire-places, again, lays the -fires to be ready when wanted, and having washed her hands and put on -a clean apron, she makes the beds. (In this business she is usually -assisted by the under house-maid, as it requires two persons to make -a bed well.) This done, she mops or brushes the carpets, to clean off -the flue or feathers and dust,—sweeps out the rooms, rubs and dusts the -furniture, supplies the ewers and carofts with clean water, and then -retires; leaving the rooms properly arranged against the coming of the -lady’s-maid and valet to prepare for their master’s and mistress’s -dressing, previous to their going out. - -She next proceeds to the other bed-rooms—opens the windows and makes -the beds—empties the slops—cleans out the rooms, rubs and dusts the -furniture, and puts them in proper order. - -Having finished all the bed-rooms, the stair-cases, landings, and -passages, will next claim her attention, which are also to be swept, -the carpets brushed or swept, and the floor-cloths rubbed over with -a clean wet flannel, and wiped dry with a clean house-cloth. On the -appointed general cleaning days, the floor-cloths must be scoured with -warm soap suds, and afterwards wiped dry, with a clean linen cloth. - -On the general cleaning days also, which are usually Tuesdays and -Saturdays, every branch of the household work must be thoroughly done, -in the best manner;—the rooms are then to be scoured instead of being -merely wiped or swept;—the carpets are to be well brushed or taken -up to be beaten or shaken;—the stoves and fire-places brightened and -cleaned with particular care;—the marble hearths and chimney-pieces -scoured;—the mahogany furniture and the brass or other ornaments in the -best rooms, and the mirrors and looking-glasses cleaned, with more than -ordinary attention;—the bed-furniture, window-curtains and hangings -well shaken, whisked and brushed: in short, the best practical methods -for thoroughly cleaning the whole house, must be resorted to on that -day. - -If the house maid rise in good time, and employ herself busily, she -will get every thing done above stairs in time to clean and make -herself comfortable for dinner, about one o’clock; after which she will -attend to her needle work, under the direction of the housekeeper. -About four, in the winter, the fires in the dressing-rooms are to be -lighted—the slops emptied—clean water supplied, (hot and cold) and -the dressing-rooms again dusted and cleaned, preparatory to the lady -and gentleman dressing for dinner. While the family is at dinner, the -dressing-rooms must be again prepared; and in the evening the shutters -of the bed-rooms and dressing-rooms must be fastened—the curtains let -down—the beds turned down—the fires lighted, and the rooms put into -proper condition for the night. Wages from 12 to 16 guineas a year. - - - TO CLEAN CARPETS. - - First well beat and brush the carpet,—then to a gallon of water add - eight potatoes grated, and with this liquid wash it slightly over - with a sponge, which will not only clean it but restore it to its - original beauty when dry. Or, after it has been well beaten and - brushed, put an ox gall into a pint of water, wash the carpet over on - the right side, and it will have the same effect. - - - TO SCOUR CARPETS, HEARTH-RUGS, &c. - - Rub a piece of soap on every spot of grease or dirt; then take a - hard brush dipped in boiling water, and rub the spots well. If very - dirty, a solution of soap must be put into a tub, with hot water, - and the carpet well beat in it, rinsing it in several clean waters, - and putting in the last water a table-spoonful of oil of vitriol, to - brighten the colours. - - - TO DUST CARPETS AND FLOORS. - - Carpets should not be swept with a whisk-brush more than once a week; - at other times sprinkle tea-leaves on them, and sweep carefully with - a hair-broom, after which they should be gently brushed on the knees - with a clothes’-brush. - - - TO CLEAN ALL SORTS OF METAL. - - Mix half a pint of refined neat’s-foot oil, and half a gill of - spirits of turpentine; wet a woollen rag therewith, dip it into a - little scraped rotten-stone, and rub the metal well. Wipe it off with - a soft cloth, polish with dry leather, and use more of the powder. If - steel is very rusty, use a little powder of pumice with liquid, on a - separate woollen rag, first. - - - TO RESTORE HANGINGS, CARPETS, CHAIRS, &C. - - Beat the dust out of them as clean as possible, then rub them over - with a dry brush, and make a good lather with Castille soap, and rub - them well over with a hard brush, then take clean water and with it - wash off the froth; make a water with alum, and wash them over with - it, and when dry, most of the colours will be restored in a short - time; and those that are yet too faint, must be touched up with a - pencil dipped in suitable colours; it may be run all over in the same - manner with water colours mixed well with gum water, and it will look - at a distance like new. - - - TO CLEAN PAPER HANGINGS. - - Cut into eight half quarters a stale quartern loaf: with one of these - pieces, after having blown off all the dust from the paper, to be - cleaned by means of a good pair of bellows, begin at the top of the - room, holding the crust in the hand, and wiping lightly downwards - with the crumb, about half a yard at each stroke, till the upper - part of the hangings is completely cleaned all round; then go again - round with the like sweeping stroke downwards, always commencing each - successive course a little higher than the upper stroke had extended, - till the bottom be finished. This operation, if carefully performed, - will frequently make very old paper look almost equal to new. Great - caution must be used not by any means to rub the paper hard, nor to - attempt cleaning it the cross or horizontal way. The dirty part of - the bread too must be each time cut away, and the pieces renewed as - soon as necessary. - - - TO WHITE WASH. - - Put some lumps of quick-lime into a bucket of cold water, and stir - it about till dissolved and mixed, after which a brush with a large - head, and a long handle to reach the ceiling of the room, is used to - spread it thinly on the walls, &c. When dry it is beautifully white, - but its _known cheapness_ has induced the plasterers to substitute - a mixture of glue size and whiting for the houses of their opulent - customers; and this, when once used, precludes the employment of - _lime-washing_ ever after; for the latter, when laid on whiting - becomes yellow. - - White-washing is an admirable manner of rendering the dwellings of - the poor clean and wholesome. - - - TO PRESERVE POLISHED IRONS FROM RUST. - - Polished iron-work may be preserved from rust by a mixture not very - expensive, consisting of copal varnish intimately mixed with as much - olive oil as will give it a degree of greasiness, adding thereto - nearly as much spirit of turpentine as of varnish. The cast iron-work - is best preserved by rubbing it with black-lead. - - But where rust has begun to make its appearance on grates or - fire-irons, apply a mixture of tripoli with half its quantity of - sulphur, intimately mingled on a marble slab, and laid on with a - piece of soft leather: or emery and oil may be applied with excellent - effect, laid on with a spongy piece of the fig-tree fully saturated - with the mixture. This will not only clean but polish, and render the - use of whiting unnecessary. - - - TO CLEAN MARBLE. - - Take verdigris and pumice-stone, well powdered, with lime newly - slacked. Mix with soap lees, to the consistence of putty. Put it in a - woollen rag, and rub the stains well one way. Wash off with soap and - water. Repeat, if not removed. - - - TO CLEAN FLOOR-CLOTHS. - - Sweep them and wipe them with a damp flannel, after which wet them - all over with milk, and rub them till bright with a dry cloth. - - N. B. Floor-cloths should be chosen that are painted on fine cloth, - well covered with colour and perfectly dry. The durability of the - cloth depends greatly on these points, and particularly on its having - had time for the paint to get quite dry. Old carpets answer extremely - well, if painted and hung up to season some time, before they are - laid down for use. - - - TO CLEAN LOOKING-GLASSES. - - Remove fly stains or any other soil from the glass with a damp cloth, - then polish with a woollen cloth and powder-blue. - - - TO TAKE SPOTS OF GREASE OR OIL OUT OF BOARDS. - - Drop a few drops of oil of turpentine on the spots and rub it hard - with your finger; this will dissolve the grease, and make it mix with - the soap (or suds) and water when the room is washed. - - - _Another Way._ - - Mix together fuller’s-earth and soap lees, and rub them on the - boards. Let the mixture dry, and then scour it off with strong soft - soap and sand, or use lees to scour it with. It should be put on hot, - by heating the lees. - - - TO EXTRACT LAMP OIL, &C. OUT OF STONE OR MARBLE HALLS, &C. - - Mix well together a pint of strong soap lees, some fuller’s earth, - well dried, and a little pipe-clay, powdered fine; lay it on the part - which is oiled, then put a hot iron upon it till dry. If all the oil - come not out the first time, repeat it, and rub it well in. By doing - it two or three times it will come out. - - - - - THE UNDER HOUSE MAIDS. - - -Are entirely under the direction of the Upper House Maid, and are -chiefly employed in cleaning and scouring the stoves and grates, -scouring the coal skuttles, kettles, and fire-irons, beating and -cleaning the carpets—scouring the floors, stairs, and passages;—washing -the dishes when there is company, &c. &c.; besides assisting to -make the beds, and carrying up the coals and water. In the afternoon, -evening, or at leisure time, they are engaged with the _Upper House -Maid_ at their needle-work, in making and mending the household, bed -and table linen,—mending stockings—washing and mending their own -linen, and occasionally, assisting in the laundry. When there is no -still-room-maid, the Under House Maid has to wait at table in the -house-keeper’s room. Wages 10l. to 12l. per year. - - - - - THE SERVANT OF ALL WORK. - - -In small families where only one female servant is kept, the servant -of all work will be required to do all the work of the house, which in -large establishments is very properly divided into several departments. - -This description of servant is usually taken from the industrious and -labouring classes of the community, who are bred up with a view to the -situation, having no other prospect or dependence; and are taught, -from their earliest age, to assist in the management of the house, the -care of the younger children, preparing the meals, making the beds, -scouring, washing, and in every other branch of domestic business:—In -short, no girl ought to undertake, or can be qualified, for such a -situation, who has not been thus bred up. And if, in addition to these -preparatory qualifications, she comes from a sober, well-disposed -family, and is of a tractable disposition, there can be but little -doubt of her acquiring the good-will of her master and mistress, of -qualifying herself for a superior service, and of finally succeeding in -her sphere of life. - -She will receive her first instructions from her mistress, or probably -from the former servant, as to the peculiarities of the house, and will -very soon, with attention, become versed in all. - -Industry and cleanliness, with a determination to be useful, and to -please, will speedily overcome all difficulties. - -To rise early is indispensably necessary. “Those who would thrive, must -rise by five.” And, recollect, that “the servant who begins her work -late, will have to run after it all the day, but will never overtake -it.” - -Every morning, the first business will be to light the kitchen fire, -brush up and clean around the grate and fire-place, take up the ashes, -sweep the floor and hearth, and having made all quite clean, rinse -out the tea-kettle, and set it on the fire, with clean spring water, -preparatory to the family breakfast; and also another kettle to heat -water for household purposes. She next takes the tray, carpet-broom, -hair-broom, hearth-rug, a clean dry duster, and the basket or box, -containing the brushes, rags, leathers, brick-dust, scouring-paper, and -other things for cleaning the grate and fire-place, and proceeds to the -parlour, or sitting-room, to get that in order, before the family comes -down to breakfast. She begins there by clearing away the candlesticks, -dirty glasses, and such other things as may have been left there the -preceding night. She then rolls up the hearth-rug, so that no dirt or -dust may drop from it, as it is carried out to be shaken; she next -turns back the carpet, with the drugget, baize, or other covering, if -any, and lays down a piece of canvas, or coarse cloth, to keep the -place clean; after which she rakes out the ashes from the grate, takes -them up, and brushes up the dust and dirt; then rubs the bright bars of -the grate, and the fire-irons, with emery paper, No. 3, or brick-dust; -or if there be very fine steel stoves, fenders, &c. they should be -first rubbed with oil, then with emery, till clear and bright, and -afterwards with scouring paper, which is an excellent article to use -every second or third day in summer-time, when stoves are not in -constant use, as it will take off all the spots they may have acquired. - -After the stove and fire-irons are cleaned, and the back and sides of -the hearth are washed over with black-lead mixed with water, and rubbed -dry and bright with a hard brush, light the fire, and proceed to wash -the marble hearth. - -For this purpose, take a piece of flannel dipped in a strong, hot, -lather of soap and water, and having washed off the dirt, wipe it dry -with a clean linen cloth. The jambs and chimney-piece need only be -cleaned thus, once or twice a week, or as the custom of the family -may be. Soap and sand, with cold water, will answer for washing -free-stone hearths, &c. which must be afterwards wiped dry with a -clean house-cloth. The next business will be to clean the brass locks, -finger-plates, and other brass furniture; for which see the receipt.—If -the locks are stiff, or hang, put a very little sweet oil on the bolts -with a feather; the same ought to be done occasionally to the hinges, -latches, bolts, and locks of every door in the house. A few minutes -thus employed, when necessary, will prevent most of the disagreeable -noises of creaking hinges, rusty bolts, and useless locks. - -For the finger-plates, and other brass ornaments about the room, you -must have pieces of pasteboard, with holes cut in them of the size of -the respective articles, to prevent soiling or rubbing the door or -furniture to which they are fixed. - -The carpet next requires attention; this must generally be swept with -the carpet-mop, to clean off the lint and dust, but, occasionally with -the carpet-broom, or long hair-broom, first strewing it over with a -few damp tea-leaves, (which should always be saved for the purpose, -when the tea-things are washed up.) Then remove the chairs, and other -furniture, to the middle of the room, turn up the sides of the carpet, -and sweep up all the dust and flue round the sides of the room before -replacing the carpet. - -Always rub and dust the chairs, tables, and other mahogany furniture, -in the middle of the room, and return them to their places, one by one, -as you finish them; this will prevent your scratching or soiling the -walls or wainscot. The window-curtains and hangings may not require -to be shaken and brushed every day, but the windows should be brushed -with the long hair-broom, and cobwebs and other filth, on the ceiling, -and upper corners of the room, should be occasionally sought for, -and removed. When she has swept the room, and rubbed and dusted the -furniture, she must dust the window-frames, ledges of the wainscot, and -doors, chimney-pieces, glass, china, and other ornaments, and having -seen that every article is in its proper place, stir the fire, and -taking all her brushes, &c. leave the room perfectly clean, and fit for -the reception of the family at breakfast. She next proceeds (if the -parlour be up stairs) to sweep and dust the stairs, which she does one -by one, sweeping the dust from each into the dust-pan, and afterwards -dusting the windows and balustrade as carefully as she had done the -room. - -She should also sweep the passage in the same way. The floor-cloth in -the passage, for the daily cleaning, need only to be swept and rubbed -with a damp flannel first, and afterwards with a dry one. The steps, at -the front door, should be cleaned every morning, after the passage is -swept out, and the street-door and the knocker, &c. must be cleaned or -polished. The kitchen stairs also, and the steps at the back-door, if -any, are to be cleaned. Above all, the kitchen must now be put in order. - -She then washes her hands and face, and puts on a clean apron, &c. -so as to be cleanly before the parlour bell rings for breakfast. -Directions for setting out the breakfast table will be found in the -Instructions to the Footman, as well as for dinner, lunch, tea, &c. - -As soon as the family is seated at breakfast, she throws open the -bed-room doors and windows, and uncovers the beds to be aired, and -placing the bed-clothes across a chair at the foot of the bed, leaves -them in that state till breakfast is finished, when she proceeds to -make the bed. - -On going down, she takes the slop-pails, night-candlesticks, and the -water-ewer and carofts to be filled with fresh water, and brought up -again immediately, lest they should be wanted. When she goes up after -breakfast, if there have been fires, the fire-places must be swept -up, the fires laid, and before she makes the beds, she should wash -her hands and put on a clean apron. Every bed should be well shaken -daily, and the mattresses turned, at least, once a week. The head of -the bed, the curtains, vallance, &c. will often require attention; -when they should be brushed with a whisk-brush, and well shaken, the -bed-side carpets having been first taken up. After she has made the -beds, and before the carpets are laid down again, the chairs, glasses, -and other articles of furniture in each room are to be properly rubbed -and dusted, and the floors swept clean. The sleeping rooms being thus -prepared, and the stairs swept down, she will scarcely have occasion to -go up again till evening, when she turns down the beds, lets down, or -draws the curtains, and puts the rooms in order for the night. - -At intervals, she will, perhaps, be called to bring coals for the -parlour fire, in the winter time; (see directions to the footman;) but, -in addition to this, little will occur to take her from the regular -routine of the morning’s work, till the preparation for dinner requires -her attention. She will find ample instructions for the care of the -kitchen and larder, and for dressing dinners, under the directions to -the cook. - -If she is required to wait at table, she will find instructions for the -purpose in the directions to the footman. After the dishes, &c. and the -cloth and table-cover are removed, when there is no company present, -her mistress will, perhaps, require her to bring a piece of cloth, with -bees’-wax on it, and a hard furniture brush, to rub the dining-table, -and take out the stains of the hot dishes. - -When all things are set right in the parlour, as her mistress may -direct, she will get her own dinner, (which she will contrive to keep -as warm as circumstances will allow;) meanwhile the water must be -heating to wash the dishes, and all the kitchen utensils, which being -washed, and the several articles (particularly the tinned ones) wiped -out clean and dry, they are to be put away, always in their proper -places, in the cleanest and nicest order, and fit for immediate use. - -This done, she is to make up the fire, (having due regard to the -very expensive article of coals) and put on the kettle for tea. The -kitchen is next to be set to rights, and every article in and about -it is to be made quite clean, and disposed in perfect order. In fact, -the cleanly and orderly state of the kitchen ought, at all times, to -claim her utmost attention, as it is there that all the food of the -family is prepared, and nothing does, nor, indeed, can, more deservedly -contribute to the good character of a servant, than the well-regulated -state and cleanly appearance of her kitchen. - -The situation of a servant of this denomination is, as we have seen, -one continued round of activity, but industry becomes habitual, and she -will reap the benefit of it throughout life. To be content is the main -thing, and others, seeing her good tempered, and disposed to be happy, -will study to make her so; while experience and habit will greatly -contribute towards it, by daily rendering the routine of the service -more familiar, and consequently, more easy. - -There are times, however, when the regular course of business will -be interrupted. Once a week is the appointed day for a thorough -scouring and cleaning, viz. Saturday. But even this day is rendered -less formidable by an attentive servant, and by a little charitable -consideration in the mistress, (which is generally the case) who -will contrive that there shall be less of the ordinary business of -the family to be done on that day than on any other. The maid will, -perhaps, manage to get the bed-rooms thoroughly scoured on Friday. This -should be done as early in the day as possible, and in the winter, -fires should be made in the rooms, in order that they may be quite dry -and safe by bed-time. For cleaning calico and other bed-furniture, and -for scouring rooms, see Head House-Maid. The Sitting-room, and the -spare rooms, if any, instead of the usual every-day cleaning, should -now be thoroughly cleaned, the floors scoured, the grates, hearths, -chimney-pieces, carpets, curtains, and furniture rubbed, scrubbed, -dusted, and otherwise cleaned in the best manner; the kitchen, it is -presumed, is already clean—_always clean_; the pots, pans, kettles, -and every other culinary utensil being _always cleaned as soon as done -with;—scoured, wiped out dry, and put away in their proper places, -fit for use at a moment’s notice_. However laborious the work of the -Saturday may appear, it is but getting up an hour or two earlier, and -setting about it with a good heart, and all the extra business of the -house, in every part, is completely finished, and you sit down, in the -evening, to tea, rejoicing that all is comfortable, and in order. - -Another, and more laborious deviation from the regular routine of -family business is—the appointed “_Washing-day_,” which is, indeed, a -day of bustle and activity; perhaps the only one that can be called -a hard day’s work, from one washing-day to another. But, here also, -if the intervals between the washings be long, a washer-woman will be -hired, and the mistress will probably lend her aid, in sorting the -clothes, getting up the small linen, ironing, &c. - -In proportion to the arduous and active duties of a situation, is the -satisfaction to be enjoyed from a regular and attentive discharge of -those services: hence no servant has it in her power to render herself -and her employers more comfortable, than the maid of all work. By a -methodical division of her time, she is enabled to keep in order every -apartment in the house, from the kitchen to the attic, all of which -may be accomplished without any extraordinary effort on her part: and -while she thus promotes the comforts of her master and mistress by her -industry and regularity, they will not be backward in rewarding those -meritorious qualities. Wages from 8 to 12 guineas. - - - TO LIGHT AND MANAGE A PARLOUR FIRE. - - There is more art, perhaps, and more economy than is considered - necessary in making well, and managing a fire. - - First rake out all the ashes, quite clean, leaving in the bottom of - the grate a few light cinders, through which the air, from beneath, - may pass freely; upon these lay shavings, or waste paper, and then - the wood, the smaller pieces under, of course, and the whole crossing - each other promiscuously, and in all directions; throw cinders - behind, and some at the sides, to fill out the grate, and in the - front, betwixt the bars, put small knobs of fresh coals, with some - larger knobs at top, and a little small coal behind, but not so much - at first as to prevent a draft of air through the grate at the top. - The fire, thus prepared, may be lighted with a match, and will kindle - well of itself, whilst the ashes are taken up, and the fire-place - cleaned. When it is found necessary to blow a fire, do not thrust the - nose of the bellows between the bars, but keep it at an easy distance - from the fire, and rather below the centre of the fire, that so, - the air may be dispersed around to a considerable distance in front - of the fire. When you stir a fire, always put the poker between the - second and third bars.—After you have stirred the fire, rake out the - ashes at the bottom of the grate, and sweep up the hearth. - - - - - THE LAUNDRY MAID. - - -This Servant washes all the household and other linen belonging to her -employers, and is assisted, generally, by the housemaids; or the house -maids, kitchen maids, and scullery maids wash for themselves. All the -men servants find their own washing, except the footmen’s aprons and -jackets. - -The foul linen is given out to her on Monday morning, and returned -clean, on Friday night or Saturday morning.—Wages from 8l. to 15l. a -year. - -Two ounces of pearl-ash, to a pound and a half of soap, will make a -considerable saving. Soda, by softening the water, saves a great deal -of soap. It should be dissolved in a large jug of water, some of which -should be poured into the tubs and boiler, and when the lather becomes -weak, add more. - -The use of soft soap, saves nearly half in washing. - -Good new hard soap contains full half of oil, one-third water, and the -rest soda. - - - TO MAKE TOWN-WASHED LINEN WHITE. - - In large towns, where linen cannot be exposed to the air and sun upon - the grass, let it be steeped, for some time before it is washed, in a - solution of oxymuriate of lime. Let it then be boiled in an alkaline - ley. Linen or cotton thus treated will not become yellow by age. - - - TO TAKE OUT IRON MOULDS FROM LINEN. - - Hold the iron mould on the cover of a tankard of boiling water, and - rub on the spot a little juice of sorrel and salt, and when the cloth - has thoroughly imbibed the juice, wash it in ley. - - - TO SCOUR THICK COTTON COUNTERPANES. - - Cut a pound of mottled soap into thin slices; and put it into a - pan with a quarter of an ounce of pot-ash. Pour a pail of boiling - water on it, and let it stand till dissolved. Then pour hot and - cold water into a scouring tub, with a bowl of the solution. Put - in the counterpane, beat it well, turn it often, give it a second - liquor as before, and then rinse it in cold water. Then put three - tea-spoonsful of liquid blue into a thin liquor; stir it, and put in - the counterpane: beat it about five minutes, and dry it in the air. - - - TO SCOUR FLANNELS OR WOOLLENS. - - Cut ½ a pound of the best yellow soap into thin slices, and pour - such a quantity of boiling river water on it as will dissolve the - soap, and make it of the consistence of oil. Cover the articles about - two inches with water, such as the hand can bear, and add a lump of - American pearl-ash, and about a third of the soap solution. Beat - them till no head or lather rises on the water; throw away the dirty - water, and proceed as before with hotter water without pearl-ash. - - - TO TAKE MILDEW OUT OF LINEN. - - Rub it well with soap: then scrape some fine chalk, and rub that also - in the linen; lay it on the grass; as it dries, wet it a little, and - it will come out after twice doing. - - - TO TAKE OUT SPOTS OF INK. - - As soon as the accident happens, wet the place with juice of sorrel - or lemon, or with vinegar, and the best hard white soap. - - - - - THE DAIRY MAID - - -Manages the dairy, milks the cows, makes the butter, cheese, wheys, -syllabubs, &c. attends the poultry, picks and prepares them for -trussing, makes bread and fresh butter for the parlour every morning, -and bakes all the bread of the family. - -The greatest possible attention must be paid to the Dairy. Cleanliness -being the primary object, all the utensils, shelves, and the floor, -should be kept perfectly neat, and cold water should be frequently -thrown over it.—There should be shutters to the Dairy to keep out the -sun and hot air. - -The cows should be milked at a regular and early hour, and their -udders should be _perfectly emptied_, else the quantity given will be -diminished. When you go to the cow, take with you, _cold water_ and a -sponge, and wash each cow’s udder; bathe it well with cold water, both -in winter and summer, as that braces them and repels heat. But, if any -cow has sore teats, let them be soaked in warm water twice a day, and -either dressed with soft ointment, or bathed with spirits and water. In -either case, the milk should be given to the pigs. - -When the milk is brought into the Dairy, it should be strained and -emptied into clean pans, immediately, in winter, but not till cool, in -summer. Suffer no one to milk the cows but yourself, as much depends on -their being _dripped quite clean_, particularly after a calf is taken -away. - -The quantity of milk given by cows, will be different according to -their breed, health, pasturage, the length of time from calving, and -other circumstances. Change of pasturage will tend to increase the -quantity. - -In good pastures, the average of each cow will be about three gallons a -day from Lady-day to Michaelmas; and thence to Christmas, one gallon a -day. - -Cows will be profitable yielders of milk, to fourteen or fifteen years -of age, if of a good breed. They should be fed well two or three -weeks before calving, which will increase the quantity of milk. In -gentlemen’s Dairies, more attention is paid to the beauty and size of -cows, than to their produce. - -It is absolutely necessary that the cows should be kept feeding whilst -you are milking them. - -It should be contrived that cows kept for a gentleman’s family, should -calve at different seasons, and, particularly, that one or two should -calve in August or September, to insure a supply of milk in winter. - -When there is not a great demand for cream in the family, the -Dairy-maid will take that opportunity to provide for the winter store. -She should keep a regular weekly account of the quantity of milk given -by each cow, and the quantity of butter she pots. The average of a good -fair Dairy cow, during several months after calving, will be seven -pounds of butter a week, and from three to five gallons of milk per -day; afterwards, a weekly average of three or four pounds of butter, -from barely half that quantity of milk. On an average, three gallons of -good milk, will yield one pound of butter. The annual consumption of a -good cow, turned to grass, is from an acre to an acre and a half in the -summer, and from a ton to a ton and a half of hay, in the winter. Each -cow should be allowed two pecks of carrots per day. The grass, if cut -and carried to the cows green, will economize full one-third. - -Alderney cows yield rich milk, upon less food, than larger cows, but -are seldom large milkers, and are particularly scanty of produce in the -winter. - -Wages from 8l. to 12l. a year.—Perquisites, 1d. per pound for butter; -1½d. for each chicken, or fowl killed; 2d. each, for ducks, geese, -and turkeys; and 3d. a score for eggs. - - - TO PRESERVE MILK. - - Provide bottles which must be perfectly clean, sweet, and dry; draw - the milk from the cow into the bottles, and as they are filled, - immediately cork them well up, and fasten the corks with pack-thread - or wire. Then spread a little straw on the bottom of a boiler, on - which place the bottles with straw between them, until the boiler - contains a sufficient quantity. Fill it up with cold water; heat the - water, and as soon as it begins to boil, draw the fire, and let the - whole gradually cool. When quite cold take out the bottles, and pack - them with straw or saw-dust in hampers, and stow them in the coolest - part of the house. Milk preserved in this manner, although eighteen - months in the bottles, will be as sweet as when first milked from the - cow. - - - TO MANAGE YOUNG CHICKENS. - - The chickens first hatched, are to be taken from the hen, lest she be - tempted to leave her task unfinished. They may be secured in a basket - of wool or soft hay, and kept in a moderate heat, if the weather be - cold, near the fire. They will require no food for 24 hours, should - it be necessary to keep them so long from the hen. The whole brood - being hatched, place the hen under a coop abroad, upon a dry spot, - and, if possible, not within reach of another hen, since the chickens - will mix, and the hens are apt to destroy those which do not belong - to them. Nor should they be placed near young fowls, which are likely - to crush them, being always eager for their small meat. - - The first food should be split grits, afterwards tail wheat, all - watery food, soaked bread, or potatoes, being improper. Eggs boiled - hard, or curd chopped small, is very suitable as first food. Their - water should be pure and often renewed, and there are pans made in - such forms, that the chickens may drink without getting into the - water, which, by wetting their feet and feathers, numbs and injures - them; a bason in the middle of a pan of water, will answer the end; - the water running round it. There is no necessity for cooping the - brood beyond two or three days, but they may be confined as occasion - requires, or suffered to range, as they are much benefited by the - foraging of the hen. They should not be let out too early in the - morning, whilst the dew lies upon the ground, nor be suffered to - range over wet grass, which is a common and fatal cause of disease - in fowls. Another caution requisite is to guard them against - unfavourable changes of the weather, particularly if rainy. Nearly - all the diseases of fowls arise from cold moisture. - - For the period of the chickens quitting the hen, there is no general - rule; when she begins to roost, if sufficiently forward, they will - follow her; if otherwise, they should be secured in a proper place, - till the time arrives when they are to associate with the other young - poultry, since the larger are sure to overrun and drive from their - food the younger broods. - - - TO FATTEN POULTRY. - - An experiment has lately been tried of feeding geese with turnips, - cut in small pieces like dice, but less in size, and put into a - trough of water; with this food alone, the effect was, that six - geese, each when lean weighed only 9 lbs., actually gained 20 lbs. - each in about three weeks fattening. - - Malt is excellent food for geese and turkeys; grains are preferred - for the sake of economy, unless for immediate and rapid fattening; - the grains should be boiled afresh. - - Other cheap articles for fattening, are oatmeal and treacle; - barley-meal and milk; boiled oats, and ground malt. - - Corn before being given to fowls should always be crushed and soaked - in water. The food will thus go further, and it will help digestion. - Hens fed thus have been known to lay during the whole of the winter - months. - - - TO DETERMINE THE ECONOMY OF A COW. - - The ANNUAL PRODUCT of a good fair dairy cow, during several months - after calving, either in summer or winter, if duly fed and kept in - the latter season, will be an average of seven pounds of butter per - week, and from five to three gallons of milk per day. Afterwards, a - weekly average of three or four pounds of butter from barely half - the quantity of milk. It depends on the constitution of the cow, how - nearly she may be milked to the time of her calving, some giving good - milk until within a week or two of that period, others requiring to - be dried 8 or 9 weeks previously. I have heard (says Mr. Lawrence) - of 20 lbs. of butter, and even 22 lbs. made from the milk of one - long-horned cow in seven days; but I have never been fortunate enough - to obtain one that would produce more than 12 lbs. per week, although - I have had a Yorkshire cow which milked 7 gallons per day, yet never - made 5 lbs. of butter in one week. On the average 3 gallons of good - milk will make 1 lb. of butter. - - - TO MAKE SALT BUTTER FRESH. - - To every pound of salt butter put a quart of new milk, and a little - arnotto. Churn it an hour, then take it out and treat it as fresh - butter, by washing it with water, and add the usual quantity of salt. - The butter gains about three ounces in the pound. - - - SUBSTITUTE FOR MILK AND CREAM. - - Beat up the whole of a fresh egg, in a basin, then pour boiling tea - over it gradually, to prevent its curdling. It is difficult, from - the taste, to distinguish the composition from rich cream. - - - TO PRESERVE EGGS. - - Apply with a brush a solution of gum-arabic to the shells, or immerse - the eggs therein; let them dry, and afterwards pack them in dry - charcoal dust. This prevents their being affected by any alterations - of temperature. - - - _Another Way._ - - Immerse them for a short time in strong lime-water, and they may be - kept two years, if required. - - - TO TEST THE PURITY OF FLOUR. - - Grasp a handful briskly, and squeeze it half a minute: if genuine, it - will preserve the form of the cavity of the hand, even though rudely - placed on a table; if adulterated, it will almost immediately fall - down. - - - TO PRODUCE ONE-THIRD MORE BREAD FROM A GIVEN QUANTITY OF CORN. - - Boil 5 lbs. of the coarsest bran in four gallons and half of water, - keep stirring it, that it may not stick to the bottom, till reduced - to four gallons, then pour it off into a trough, or tub full of - holes, over which lay a coarse cloth or sieve. On the top of the - whole put a wooden cover, with a weight sufficiently heavy to press - out the liquor from the bran, which will sink to the bottom of the - tub in a thick pulp. This liquor will contain the essential oil of - the corn, and when kneaded in with half a hundred weight of flour, - and the usual quantity of salt and yeast, it will yield one-third - more bread than the same quantity of flour would, made with water in - the usual way. Divide into middle sized loaves and bake two hours and - a half. - - When ten days old put it into the oven for twenty minutes and it will - appear quite new. - - - TO MAKE FLOUR PASTE. - - Paste is made principally of wheaten flour boiled in water till it be - of a glutinous or viscid consistence. It may be thus prepared simply - for common purposes; but when it is required for paper hangings to - rooms, it is usual to mix a fourth, fifth, or sixth of the weight - of the flour of powdered resin; and where it is wanted still more - tenacious, gum arabic, or any kind of size may be added. - - - - - THE CHAMBER NURSE. - - -Every experienced person, and every liberal physician and medical -man, is sensible of the value of a careful, skilful, and kind-hearted -nurse, and that the alleviation of sickness and the actual cure of -diseases, depend as much on the anxious attention of the nurse, as on -the efficacy of medicine itself. Good temper, patience, watchfulness, -and sobriety, are the cardinal virtues of every good nurse, and when -possessed by one who unites skill with those personal qualities, she is -a treasure above all price. - -Although the chamber nurse forms no part of the establishment of -healthy families, yet as in every family she is a necessary auxiliary -for longer or shorter periods, a brief notice of her qualifications and -duties, will confer completeness on such a volume as the present. - -The chamber or sick nurse should be qualified for her duty by some -experience; and if her experience has been considerable, and she is a -woman of good understanding, she will prove herself quite as important -in the nursery of the sick, as medical practitioners, or all the drugs -in an apothecary’s shop. She ought to be past the middle age, and if a -married woman or widow, so much the better. She ought to be clean in -her person, and neat in her dress, and free from habits of drinking -or snuff-taking. She ought also to be a woman of cheerful and equable -temper, and, above all things, free from superstition, or belief in -charms, omens, signs, dreams, and other follies of gross ignorance. - -The sick room should be clean, well aired, and free from noisome -smells; and, on the contrary, the air should be purified by sprinkling -vinegar or eau de cologne, and occasionally burning a little vinegar in -a heated shovel. - -Quietness, in every respect, is of the first consequence. Fire irons -should be avoided: creaking doors and locks should be oiled; and list -shoes constantly worn. Talking loud and whispering, so as to excite the -suspicion of the patient, should be equally avoided; and a long feather -should be pushed through the key-hole, as a signal on the outside, when -the patient is asleep. The nurse should only sleep when the patient -sleeps, as one means of preventing the patient being awoke by her -frivolous activity. - -In cases of contagion, whatever is sent out of the room, should be -immersed in water, and the nurse should be careful not to receive the -breath of the patient, nor to sit on the bed. She should also carry -about her person a bag of camphor, and during such diseases, frequently -fumigate the room with vinegar, and indulge occasionally in half a -glass of brandy. - -The sick chamber should be provided with a lamp and appurtenances, -for heating whatever may be wanted; with a tea kettle, two or three -saucepans, empty bottles for hot water, (to put to the feet,) some -sal volatile and spirits, a bottle of salts, and of eau de cologne; -some lambs-wool gloves to rub the patient, a bed-pan, a foot-bath, or -a large tin bath; some lemonade, barley-water, and toast and water: -oranges, lemons, and empty medicine bottles, which occasion smells that -infect the air, should be kept in an adjoining room. There should also -be a supply of flannel, old linen, and napkins, for every purpose. -Different medicines should be carefully kept apart; lest pernicious -ones be given, or proper ones, at improper times. A thermometer in the -room is the only means of keeping an equal temperature, or increasing -or diminishing it, as the medical attendants may direct. - -The reports of the nurse to the physician, and the observations of -the physician, should always be made in an adjoining room, and the -mind of the patient not be distracted by details of symptoms, and of -the nurse’s business. Changes which take place after the visit of the -medical attendant, should be immediately reported, and in all that -regards the administration of the medicines, and the general system -of treatment, the nurse should scrupulously obey the instructions of -the medical advisers, not only as the most likely means of promoting -the speedy recovery of the patient, but to remove from herself all -responsibility and blame. At the same time, she should not withhold her -opinion, in regard to the effect of the medicines administered, and -in her conferences with the medical advisers, should suggest whatever -appears likely to be useful. - -Nurses, according to the length of a disease, are paid by the day, -week, or month; and as boarders in the family, they ought not to take -advantage of the sympathy which induces the relatives of the sick to -afford them every indulgence, so as to involve unnecessary or wanton -expenses; but consider the interest of the family, whose affliction -requires their attendance, as their own. The usual payment of a nurse -in London, is from 10s. 6d. to 15s. per week, according to the -circumstances of the parties, and of the case. - -Nurses who have to compound and administer Family Medicines must be -prepared with proper scales and weights; and with graduated glass -measures, such as are used by Apothecaries; according to the following - - - TABLES OF WEIGHTS AND MEASURES. - - _Measure of Fluids._ - - 1 gal. measure (cong.) contains 8 pints, - 1 pint (O.) 16 ounces, - 1 ounce (f. ℥.) 8 drams, - 1 dram (f. ʒ.) 60 minims, (_m._) - - _Weights of Dry Substances._ - - 1 pound (lb.) contains 12 ounces, - 1 ounce (℥.) 8 drams, - 1 dram (ʒ.) 60 grains, (gr.) - 1 scruple (℈.) 20 grains, or 1-3d of a dram. - -It is customary to distinguish quantities of fluid from dry substances, -by prefixing the letter f. (fluid) when an ounce or dram is mentioned -in medical works, as may be seen in the first of these tables. - -The following table of the gradations of doses of medicines for -_different ages_, will in general be found pretty correct, and ought -never to be deviated from, except by professional advice. - -If at the age of _maturity_ the dose be _one dram_, the proportion will -be at - - From 14 to 21 years, 2 scruples, - 7 14 half a dram, - 4 7 1 scruple, - 4 15 grains, - 3 half a scruple, - 2 8 grains, - 1 5 grains, - 6 months 3 grains, - 3 2 grains, - 1 1 grain. - - - TOAST AND WATER. - - Cut a slice of fine and stale loaf bread, very thin, and let it be - carefully toasted on both sides, until browned all over, but not - blackened or burned. Put the toast into a deep stone or china jug, - and pour over it, from the tea-kettle, as much boiling water as - required to make into drink. Cover the jug with a saucer or plate, - and let the drink become quite cold; it will then be fit for use. - Toast and water is peculiarly grateful to the stomach, and excellent - for carrying off the effects of any excess in drinking. It is also a - most excellent drink at meals. - - - WATER-GRUEL. - - Put a large spoonful of oatmeal into a pint of water, stir it well - together, and let it boil three or four times, stirring it often. - Then strain it through a sieve, put in some salt according to taste, - and if necessary add a piece of fresh butter. Stir with a spoon until - the butter is melted, when it will be fine and smooth. - - - BARLEY-WATER. - - Take of pearl-barley, 2 oz. - water, 4 pints. - First wash off the mealy matter which adheres to the barley - with some cold water; then extract the colouring matter, - by boiling it a little with about half a pint of water. - Throw this decoction away; and put the barley thus purified - into four pints of boiling water; then boil down to one - half and strain the decoction. - - - COMPOUND BARLEY WATER. - - Take of the decoction of barley, 2 pints, - raisins, stoned, 2 oz. - figs, sliced, 2 do. - liquorice-root, sliced and bruised, ½ oz. - distilled water, 1 pint. - During the boiling, add the raisins first, and then the figs, - and, lastly, the liquorice, a short time before it is finished, - when the strained decoction ought to measure two pints. - - These liquors are to be used freely, as diluting drinks in - _fevers_ and other acute disorders. - - - PANADA. - - Put a blade of mace, a large piece of the crumb of bread, and a quart - of water, in a clean saucepan. Let it boil two minutes, then take out - the bread, and bruise it very fine in a bason. Mix with it as much of - the warm water as it will require, pour away the rest and sweeten it - to the taste of the patient. If necessary, put in a piece of butter - the size of a walnut, but add no wine. Grate in a little nutmeg, if - requisite. - - - BEEF TEA. - - Take off the fat and skin from a pound of lean beef, and cut it into - pieces. Then put it into a gallon of water, with the under crust of - a penny loaf, and a small portion of salt. Let the whole boil till - reduced to two quarts, and strain, when it will be fit for use. - - - MUTTON BROTH. - - Take the fat off a pound of loin of mutton, and put the lean into a - quart of water. Skim it well as it boils, and put in a piece of the - upper crust of bread, with a large blade of mace. Having covered it - up close, let it boil closely for half an hour, and then pour the - broth clear off, without stirring. Season it with a little salt. - Turnips should not be boiled with the meat. - - - MEDICINAL TEA. - - This country affords herbs much more wholesome than either tea or - coffee, and if they were all imported from a distant region, and sold - at a high price, they would, no doubt, be held in great estimation. - The following composition is very superior to tea or coffee, inasmuch - as the infusion is very agreeable, will strengthen the stomach, and - invigorate, instead of debilitate, the nervous system. - - Take of rosemary leaves, dried, 2 oz. - sage do. do. 4 oz. - rose do. do. 4 oz. - peach do. do. 3 oz. - hyssop do. do. 4 oz. - balm do. do. 5 oz. - male speedwell, (veronica) 4 oz. - - A wine-glassful of these mixed herbs is sufficient to make 3 pints - of infusion, which is made in the same manner as tea, sugar and milk - being added. In London, where herbs are sold at a dearer rate than in - the country, it may be obtained at the rate of 2s. per pound.—Either - of the above ingredients may be diminished or augmented at pleasure. - If too bitter, lessen the quantity of hyssop, and add dried mint - leaves. - - - ISINGLASS JELLY, &c. - - Put an ounce of isinglass, and a few cloves, into a quart of water. - Boil it down to a pint, strain it upon a pound of loaf sugar, and - when cold, add a little wine, when it will be fit for use.—A very - nourishing beverage may be made by merely boiling the isinglass with - milk, and sweetening with lump sugar. - - - SALOP. - - Put a dessert spoonful of the powder of salop, into a pint of boiling - water. Keep stirring it till it becomes of the consistence of jelly, - and then add white wine and sugar, according to taste. - - - SUBSTITUTE FOR ASSES MILK. - - Put an ounce of hartshorn shavings into a quart of boiling - barley-water; boil down to a pint, add two ounces of candid eringo - root, and a pint of new milk; boil for a quarter of an hour, when - strain for use. - - - BROWN CAUDLE. - - Boil four spoonsful of oatmeal, a blade or two of mace, and a piece - of lemon peel, in two quarts of water, for about a quarter of an - hour; taking care that it does not boil over. Then strain, and add a - quart of good ale that is not bitter. Sweeten it to the palate, and - add half a pint of white wine. When no white wine is used the caudle - should consist of one half of ale. - - - WHITE CAUDLE. - - Make the gruel as above, and strain through a sieve, but put no ale - to it. When to be used, sweeten according to taste, grate in some - nutmeg, and add a little white wine. Juice of lemon is sometimes - added. - - - TRANSPARENT SOUP FOR CONVALESCENTS. - - Cut the meat from a leg of veal into small pieces, and break the - bone into several bits. Put the meat into a very large jug, and the - bones at top, with a bunch of common sweet herbs, a quarter of an - ounce of mace, and half a pound of Jordan almonds, finely blanched - and beaten. Pour on it four quarts of boiling water, and let it stand - all night, covered close by the fire-side. The next day put it into - a well-tinned saucepan, and let it boil slowly, till it is reduced - to two quarts. Be careful, at the time it is boiling, to skim it, - and take off the fat as it rises. Strain into a punch-bowl, and when - settled for two hours, pour it into a clean saucepan, clear from the - sediment, if any. - - - EFFERVESCING DRAUGHT. - - Pulverize 1 ounce of citric acid, and divide it into 24 parts; that - is, 24 scruples, which are to be put into separate small _blue_ - papers. Pulverize, also, 1 ounce of the sub-carbonate of soda, and - divide it into 24 like packages, in _white_ paper. When the draught - is to be prepared, put the carbonate into a tumbler, half filled with - water: in another, dissolve the acid in an equal quantity; throw one - into the other, and drink it while effervescing. - - A similar preparation may be made by using tartaric acid instead of - the citric. - - - TO PREVENT INFECTION. - - Mix in a plate, a few ounces of pulverized black oxyde of manganese - and common salt, which being placed in the house supposed to be - infected, sprinkle oil of vitriol upon the mixture, and gas will - arise which will render the place perfectly salubrious. The oil of - vitriol should be carefully added by a few drops at a time, the face - being turned from the mixture. - - - SALINE DRAUGHT. - - Dissolve 20 grains of carbonate of potass in a table-spoonful of - lemon juice, and three table-spoonsful of water, to which add a small - quantity of lump sugar. This draught is very serviceable in sore - throats, &c. - - - SEDLITZ POWDERS. - - Take of Rochelle salt, 1 dram, - carbonate of soda, 25 grains, - tartaric acid, 20 do. - Dissolve the first two in a tumbler of water, then add the - latter, _and drink_ without loss of time. - - - TO DISTINGUISH GOOD RHUBARB FROM BAD. - - The general characters of good rhubarb are, it having a whitish or - clear yellow colour, being dry, solid, and compact; moderately heavy, - and brittle; when recently broken appearing marked with yellow or - reddish veins, mixed with white; being easily pulverizable; forming - a powder of a fine bright yellow, having the peculiar, nauseous, - aromatic smell of rhubarb, and a sub-acrid, bitterish, somewhat - astringent taste, and when chewed feeling gritty under the teeth, - speedily colouring the saliva, and not appearing very mucilaginous. - - - TAMARIND WATER. - - This fruit very much resembles the nature of prunes, but is more - acid, and enters as a useful ingredient into the lenitive electuary. - It is found of the highest use in a sore throat, as a powerful - cleanser; and, put into boiling water until moderately cold, is a - delightful drink to persons parched under the heat of fever, and in - the lowest state of putrid fever. - - - WATER-CRESSES. - - Water-cresses act as a gentle stimulant and diuretic; for these - purposes the expressed juice, which contains the peculiar taste and - pungency of the herb, may be taken in doses of an ounce or two, and - continued for a considerable time. It should be at the same time - eaten at breakfast, also at dinner, and for supper, to experience - benefit from the virtues of this herb. - - - WHITE COUGH MIXTURE. - - Mix 1 dram of powdered spermaceti with the yolks of 2 eggs; then add - 1 dram of tincture of opium, and 5 oz., of water. - - To be taken in the quantity of a wine-glassful when the cough is - troublesome. - - - FOR ALLAYING COUGH IN THE NIGHT, AND PROCURING REST. - - Mix together a dessert spoonful of syrup of poppies, and 15 drops of - antimonial wine. To be taken at a draught, with or without a little - warm water, either at bed-time, or in the middle of the night. Half - this quantity may be given to a child under the same circumstances. - - - _Another._ - - Mix together in a wine-glass, - 30 drops of laudanum, - 4 tea-spoonsful of vinegar, and - 6 tea-spoonsful of water, sweetened with a - little lump sugar. - - - ALMOND MILK. - - Take of sweet almonds, blanched, 1½ oz. - double-refined sugar, ¾ oz. - distilled water, 2½ pints. - Beat the almonds with the sugar; then rubbing them - together, add by degrees the water, and strain the liquor. - - Almost any quantity may be taken as a frequent drink to - soften coughs, and to assuage urinary disorders. - - - MUCILAGE OF GUM ARABIC. - - Take of gum-arabic, in powder, 4 oz. - boiling water, 8 oz. - Triturate the gum with a small portion of the water until - it be dissolved. - - It is necessary to pass the mucilage through linen, in - order to free it from pieces of wood and other impurities, - which always adhere to the gum: the linen may be placed in - a funnel. - - Mucilage of gum-arabic is very useful in making up medicines, &c. - it also possesses the powers of a _mucilaginous demulcent_ in a - high degree; and is frequently given in _diarrhœa_, _dysentery_, - _chin-cough_, _hoarseness_, _strangury_, _&c._ - - - GUM-ARABIC EMULSION. - - Take of gum-arabic, in powder, 2 drams, - sweet almonds, blanched, - double refined sugar, each ½ dram, - decoction of barley, 1 pint. - Dissolve the gum in the warm decoction; and when it is - almost cold, pour it upon the almonds, previously well - beaten with the sugar, and at the same time triturate them - together, so as to form an emulsion, and then filter. - - The almonds are blanched by infusing them in boiling water, - and peeling them. The success of the preparation depends - upon beating the almonds to a smooth pulp, and triturating - them with each portion of the watery fluid, so as to form - an uniform mixture before another portion be added. - - - DECOCTION OF MARSHMALLOWS - - Take of marshmallow roots, bruised, 4 oz. - sun raisins, stoned, 2 oz. - water, 7 pints. - Boil down to five pints; strain the decoction, and after - the grounds have subsided, pour off the clear liquor. - - Marshmallow roots contain nothing soluble in water except mucilage, - which is very abundant in them. This decoction is therefore to be - considered merely as an _emollient_, rendered more pleasant by the - acidulous sweetness of the raisins. - - - COMPOUND ALOETIC PILLS. - - Take of hepatic aloes, 1 oz. - ginger powder, 1 dram, - soap, ½ oz. - essential oil of peppermint, ½ a dram. - Let the aloes and ginger be rubbed well together, then add - the soap and the oil so as to form a mass. - - These pills may be advantageously used for obviating the _habitual - costiveness_ of sedentary persons. The dose is from 10 to 15 grains. - - - LADY WEBSTER’S ANTIBILIOUS PILLS. - - Take of socotrine aloes, 6 drams, - gum mastic, 2 drams. - Reduce to powder separately; make into a mass with syrup of - wormwood, and divide into one hundred pills, of which take - one every night. - - - COMPOUND SOAP LINIMENT. - - Take of camphor, 1 oz. - soap, 3 oz. - spirit of rosemary, 1 pint. - Digest the soap in the spirit of rosemary until it be - dissolved, and add to it the camphor. - - - STEER’S OPODELDOC. - - Dissolve 2 lbs. of white soap, and 1 lb. of yellow ditto, - in 3 pints of water. - Now dissolve 4 oz. of camphor, - 1 oz. of oil of rosemary, and - 6 drams of oil of origanum, in - 3 pints of spirit of wine. - Mix both solutions, and then add 3 oz. of water of ammonia. - - This liniment is extensively used to allay the inflammation - of _bruises_, _sprains_, &c. - - - CAJEPUT OPODELDOC. - - Take of almond soap, 2 ounces, - alcohol, 1 pint, - camphor, 1 ounce, - cajeput oil, 2 ounces. - First dissolve the soap and camphor in the alcohol, and - when the solution is about to congeal, or becomes nearly - cold, add the oil of cajeput: shake them well together, and - put it into bottles to congeal. - - This composition is a great improvement on the opodeldocs in general - use, and in cases of _rheumatism, paralytic numbness, chilblains, - enlargement of joints, and indolent tumours_; where the object is to - rouse the action of absorbent vessels, and to stimulate the nerves, - it is a very valuable external remedy. - - - LINIMENT OF AMMONIA. - - Take of water of ammonia, ½ an ounce, - olive oil, 1½ ounces. - Shake them together in a phial till they are mixed. - - In the _inflammatory quinsey_, a piece of flannel, moistened - with this mixture, applied to the throat, and renewed every - four or five hours, is one of the most efficacious remedies. - - - LINIMENT OF LIME WATER. - - Take of lime water, and olive oil, each three ounces. - Mix them by shaking in a phial. - - This solution is thick, of a white colour, and devoid of - acrimony. It is very advantageously applied to burns and - scalds. The soapy matter separates from the water when it has - been made some time, and therefore it is always better to - prepare it only when it is wanted. - - - EAU-DE-LUCE. - - Dissolve ten or twelve grains of white soap in four ounces of - rectified spirit of wine; after which, strain the solution. A dram of - rectified oil of amber is then added, and the whole filtered: with - this solution should be mixed such a proportion of the strongest - volatile spirit of ammonia, in a clear glass bottle, as will, when - sufficiently shaken, produce a beautiful milk-white liquor. If a kind - of cream should settle on the surface, it will be requisite to add a - small quantity of the spirituous solution of soap. Those who may wish - to have this liquor perfumed, may employ lavender or Hungary water, - instead of the spirit of wine. - - It is employed for curing the _bites of adders_, _wasps_, _bees_, - _gnats_, _ants_, and other insects, and for _burns_. - - - RIGA BALSAM. - - Mix together, 4 ounces of spirit of wine, - 1 dram of Friar’s balsam, - 2 do. of tincture of saffron. - - This balsam is used for _sprains_ and _bruises_. - - - OF FOMENTATIONS. - - Fomentations are applied externally, and as warm as the patient can - conveniently bear, in the following manner: Two flannel cloths are - dipped into the heated liquor, of one which is wrung as dry as the - necessary speed will admit then immediately applied to the part - affected. The flannel lies on, until the heat begins to go off, and - the other is in readiness to apply at the instant in which the first - is removed:—thus these flannels are alternately applied, so as to - keep the affected part constantly warm. This is continued fifteen or - twenty minutes, and repeated two or three times a day, or as often as - occasion may require. The degree of heat should never exceed that of - producing a pleasing sensation; great heat sometimes produces effects - very opposite to that intended by the use of the fomentation. - - - DECOCTION FOR FOMENTATIONS. - - Take of the leaves of southernwood, dried, - tops of sea-wormwood, do. - camomile flowers, ditto, each 1 oz. - bay leaves, do. ½ oz. - distilled water, 6 pints. - Boil them a little, and strain. - - In making these decoctions the aromatic substances should - not be added until the decoction is nearly completed, for - otherwise their flavour would be entirely dissipated. - - - ANODYNE FOMENTATION. - - Take two poppy heads, boil them in a quart of milk, and use this as a - fomentation. It is excellent in _inflamed eyes_, also to relieve the - pain of inflammation from a blister or other cause. - - - MUSTARD CATAPLASM. - - Take of mustard-seed, powdered, ½ lb. - crumb of bread, ½ do. - vinegar, as much as is sufficient. - Mix, and make a cataplasm. - - Cataplasms of this kind are employed as _stimulants_: they - often inflame the part, and raise _blisters_, but not so - perfectly as cautharides. They are frequently applied to the - soles of the feet, in the low state of acute diseases, for - _raising the pulse_ and relieving the head. - - - SIMPLE OINTMENT. - - Take of olive oil, 5 ounces, - white wax, 2 ounces. - - This is an useful emollient ointment for _softening the skin_. - - - OINTMENT OF HOG’S LARD. - - Take of prepared hog’s lard, 2 lbs. - rose water, 3 oz. - Beat the lard with the rose-water until they be mixed; then - melt the mixture with a slow fire, and set it apart that - the water may subside; after which, pour off the lard from - the water, constantly stirring until it be cold. - - This ointment may be used for _softening the skin_, and _healing - chaps_. - - - WAX OINTMENT. - - Take of white wax, 4 oz. - spermaceti, 3 oz. - olive oil, 1 pint. - Mix them together over a gentle fire, and then stir them - very briskly, without ceasing, till they are cold. - - - SPERMACETI OINTMENT. - - Take of spermaceti, 6 drams, - white wax, 2 do. - olive oil, 3 oz. - Melt all together over a gentle fire, stirring briskly, - without intermission, till the ointment becomes cold. - - These two ointments are supposed only to supple the parts, - and hinder the rag or lint from sticking to the granulating - flesh, and they also keep the air from wounds, which is known - to irritate them, from the oxygen in the atmosphere; but they - have, otherwise, no peculiar healing virtue. - - - LIP SALVE. - - Melt together 2½ oz. of white wax, - 3 oz. of spermaceti, - 7 oz. of oil of almonds, - 1 dram of balsam of Peru, and - 1½ oz. of alkanet root, wrapped up in a linen bag. - Pour the salve into small gallipots or boxes, and cover - with bladder and white leather. - - - COURT PLASTER. - - Bruise a sufficient quantity of isinglass, and let it soak for - twenty-four hours in a little warm water; expose it to heat over the - fire, to dissipate the greater part of the water, and supply its - place by colourless brandy, which will mix the gelatine of the glue. - Strain the whole through a piece of open linen: on cooling, it will - form a trembling jelly. - - Now extend a piece of black silk on a wooden frame, and fix it in - that position by means of tacks, or pack-thread. Then, with a brush - made of badger’s hair, apply the glue, after it has been exposed - to a gentle heat, to render it liquid. When this stratum is dry, - which will soon be the case, apply a second, and then a third, if - necessary, to give the plaster a certain thickness; as soon as the - whole is dry, cover it with two or three strata of a strong tincture - of balsam of Tolu. - - This is the real English court plaster: it is pliable, and never - breaks, characters which distinguish it from so many other - preparations sold under the same name. - - _Application._ - - This plaster is generally used to cover slight abrasions and - excoriations of the skin. When used for small cuts, from sharp - instruments, bring the lips of the wound together, and lay over it - a piece of goldbeater’s skin; then fix this by means of a piece of - court plaster. The wound will generally heal without further trouble. - - - TINCTURE OF RHUBARB. - - Take of rhubarb, sliced, 3 oz. - lesser cardamom seeds, bruised, ½ oz. - liquorice root, bruised, ½ oz. - saffron, 2 drams, - proof spirit of wine, 2 pints. - Digest for seven days, and strain. Dose, ½ an oz. as a _purge_, - or 2 dr. as a _stomachic_. - - - COMPOUND TINCTURE OF RHUBARB. - - Take of rhubarb, sliced, 2 oz. - liquorice root, bruised, ½ oz. - ginger, powdered, - saffron, each 2 drams; - distilled water, 1 pint, - proof spirit of wine, 12 oz. by measure. - Digest for 14 days, and strain. Dose, ½ an oz. as an _aperient_, - or 1 oz. in violent diarrhœa. - - - AROMATIC TINCTURE, OR COMPOUND TINCTURE OF CINNAMON. - - Take of cinnamon, bruised, - lesser cardamom seeds, each 1 oz. - long pepper, in powder, 2 drams, - diluted alcohol, 2½ lbs. - Digest for seven days, and filter through paper. - - A tea-spoonful or two may be taken in wine, or any other - convenient vehicle, in _languors_, _weakness of the - stomach_, _flatulencies_, and other similar complaints; and - in these cases it is often employed with advantage. - - - COMPOUND TINCTURE OF SENNA. - - Take of senna leaves, 2 oz. - jalap root, 1 oz. - coriander seeds, ½ oz. - proof spirit, 2½ pints. - Digest for seven days, and to the strained liquor add 4 oz. - of sugar-candy. - - This tincture is an useful _carminative_ and _cathartic_, - especially to those who have accustomed themselves to the - use of spirituous liquors; it often relieves _flatulent - complaints_ and _colics_, where the common cordials have - little effect: the dose is from 1 to 2 ounces. - - - DAFFY’S ELIXIR. - - Take of senna, 2 lbs. - rhubarb shavings, 2 lbs. - jalap root, 1 lb. - caraway seeds, 1 lb. - aniseeds, 2 lbs. - sugar, 4 lbs. - shavings of red sanders wood, ½ lb. - Digest these in 10 gallons of spirit of wine, for 14 days, - and strain for use. This elixir possesses almost the same - qualities as the _Compound Tincture of Senna_. The above - quantities may be reduced to as small a scale as may be - required. - - - GODFREY’S CORDIAL. - - Dissolve ½ an oz. of opium, - 1 dram of oil of sassafras, in - 2 ounces of spirit of wine. - Now mix 4 lbs. of treacle, with - 1 gallon of boiling water, and when cold, mix both - solutions. - - This is generally used to soothe the _pains of children_, &c. - - - BALSAM OF HONEY. - - Take of balsam of tolu, 2 oz. - gum storax, 2 drams, - opium, 2 do. - honey, 8 oz. - Dissolve these in a quart of spirit of wine. - - This balsam is useful in allaying the irritation of _cough_. - - Dose, 1 or 2 tea-spoonsful in a little tea, or warm water. - - - TINCTURE OF THE BALSAM OF TOLU. - - Take of balsam of Tolu, 1 oz. - alcohol, 1 pint. - Digest until the balsam be dissolved, and then strain the - tincture through paper. - - This solution of the balsam of Tolu possesses all the virtues - of the balsam itself. It may be taken internally, with the - several intentions for which that balsam is proper, to the - quantity of a tea-spoonful or two, in any convenient vehicle. - - Mixed with simple syrup, it forms an agreeable balsamic syrup. - - - TINCTURE OF PERUVIAN BARK. - - Take of Peruvian bark, 4 oz. - proof spirit, 2 pints. - Digest for 10 days, and strain. - - It may be given from a tea-spoonful to ½ an ounce, or an - ounce, according to the different purposes it is intended to - answer. - - - HUXHAM’S TINCTURE OF BARK. - - Take of Peruvian bark, powdered, 2 oz. - the peel of Seville oranges, dried, 1½ do. - Virginian snake root, bruised, 3 drams, - saffron, 1 do. - cochineal, powdered, 2 scruples, - proof spirit, 20 oz. - Digest for 14 days, and strain. - - As a _corroborant_ and _stomachic_, it is given in doses - of two or three drams; but when employed for the cure of - _intermittent fevers_, it must be taken to a greater extent. - - - TINCTURE OF GUAIACUM. - - Take of guaiacum, 4 oz. - rectified spirit of wine, 2 pints. - Digest for seven days, and filter. - - This solution is a powerful stimulating sudorific, and may - be given in doses, of about ½ an ounce, in _rheumatic and - asthmatic cases_. - - - AMMONIATED TINCTURE OF GUAIACUM. - - Take of resin of guaiacum, in powder, 4 oz. - ammoniated alcohol, in powder, 1½ lb. - Digest for seven days, and filter through paper. - - In _rheumatic cases_, a tea, or even table-spoonful, taken - every morning and evening, in any convenient vehicle, - particularly in milk, has proved of singular service. - - - FRIAR’S BALSAM. - - Take of benzoin, 3 oz. - purified storax, 2 oz. - balsam of Tolu, 1 oz. - socotrine aloes, ½ oz. - rectified spirit of wine, 2 pints. - Digest for seven days and filter. - - The dose is a tea-spoonful in some warm water four times a - day, in _consumptions and spitting of blood_. It is useful, - also, when applied on lint, to _recent wounds_, and serves - the purposes of a scab, but must not be soon removed. - - - TINCTURE OF CATECHU. - - Take extract of catechu, 3 oz. - cinnamon, bruised, 2 oz. - diluted alcohol, 2 pints. - Digest for seven days, and strain through paper. - - The cinnamon is a very useful addition to the catechu, not - only as it warms the stomach, but likewise as it covers its - roughness and astringency. - - This tincture is of service in all kinds of _defluxions_, - _catarrhs_, _looseness_, and other disorders where astringent - medicines are indicated. Two or three tea-spoonsful may be - taken occasionally. - - - IPECACUAN WINE. - - Take of the root of ipecacuan, bruised, 2 oz. - Spanish white wine, 2 pints. - Digest for ten days and strain. - - This wine is a very mild and safe _emetic_, and nearly - equally serviceable in _dysenteries_, with the ipecacuan in - substance; this root yielding nearly all its virtues to the - Spanish white wine. The common dose is an ounce, more or - less, according to the age and strength of the patient. - - - LAVENDER WATER. - - The common mode of preparing this, is to put three drams of the - essential oil of lavender, and a dram of the essence of ambergris, - into 1 pint of spirit of wine. - - - SPIRIT OF ROSEMARY. - - Take of the fresh tops of rosemary, 1½ lb. - proof spirit, 1 gallon. - Distil off in a water-bath, 5 pints. - - - COMPOUND SPIRIT OF ANISEED. - - Take of aniseed, - angelica-seed, each bruised, ½ lb. - proof-spirit, 1 gallon, - water, sufficient to prevent a bad taste or flavour. - Draw off 1 gallon by distillation. - - This compound is often employed with advantage, in cases of - _flatulent colic_. - - - BLACK PECTORAL LOZENGES. - - Take of extract of liquorice, - gum arabic, each 4 oz. - white sugar, 8 oz. - Dissolve them in warm water, and strain; then evaporate - the mixture over a gentle fire, till it be of a proper - consistence for being formed into lozenges, which are to be - cut out of any shape. - - - WHITE PECTORAL LOZENGES. - - Take of fine sugar, 1 lb. - gum arabic, 4 oz. - starch, 1 oz. - flowers of benzoin, ¾ dram. - Having beat them all in a powder, make them into a proper - mass with rose-water, so as to form lozenges. - - These compositions are calculated for softening _acrimonious - humours_, and allaying the _tickling in the throat_ which - provokes coughing. - - - NITRE LOZENGES. - - Take of nitre, purified, 3 oz. - double-refined sugar, 9 oz. - Make them into lozenges with mucilage of gum tragacanth. - - This is a very agreeable form for the exhibition of nitre, - as a _diuretic or febrifuge_, though, when the salt is thus - taken, without any liquid (if the quantity be considerable), - it is apt to occasion uneasiness about the stomach, which can - only be prevented by a large dilution with aqueous liquors. - - - HONEY OF ROSES. - - Take of dried red rose-buds, 4 oz. - boiling distilled water, 3 pints, - clarified honey, 5 lbs. - Macerate the rose-leaves in the water for six hours; then - mix the honey with the strained liquor, and boil the - mixture to the thickness of a syrup. - - This preparation is not unfrequently used as a mild, cooling - detergent, particularly in gargles for _ulcerations and - inflammation of the mouth and tonsils_. - - - SYRUP OF POPPIES. - - Take of the heads of white poppies, dried, 3½ lbs. - double-refined sugar, 6 lbs. - distilled water, 8 gallons. - Slice and bruise the heads, then boil them in the water to - three gallons, and press out the decoction. Reduce this, by - boiling, to about 4 pints, and strain it while hot through - a sieve, then through a thin woollen cloth, and set it - aside for twelve hours, that the grounds may subside. Boil - the liquor poured off from the grounds to three pints, and - dissolve the sugar in it, that it may be made a syrup. - - This syrup, impregnated with the narcotic matter of the - poppy-head, is given to _children_ in doses of two or three - drams, and to adults of from half an ounce to one ounce and - upwards, for _easing pain_, _procuring rest_, and answering - the other intentions of _mild operations_. - - - SYRUP OF VIOLETS. - - Take of fresh flowers of the violet, 1 lb. - boiling distilled water, 3 pints. - Macerate for 25 hours, and strain the liquor through a cloth, - without pressing, and add double-refined sugar, to make the - syrup. - - This is an agreeable _laxative medicine_ for young children. - - - OXYMEL OF SQUILLS. - - Take of clarified honey, 3 lbs. - vinegar of squills, 2 pints. - Boil them in a glass vessel, with a slow fire, to the - thickness of a syrup. - - Oxymel of squills is an useful _aperient, detergent, and - expectorant_, and of great service in _humoral asthmas_, - _coughs_, and other disorders where _thick phlegm_ abounds. - It is given in doses of two or three drachms, along with some - aromatic water, as that of cinnamon, to prevent the great - nausea which it would otherwise be apt to excite. In large - doses it proves _emetic_. - - - VINEGAR OF SQUILLS. - - Take of squills, recently dried, 1 pound, - vinegar, 6 pints, - proof spirit, ½ pint. - Macerate the squills with the vinegar, in a glass vessel, - with a gentle heat, for 24 hours; then express the liquor, - and set it aside until the fæces subside. To the decanted - liquor add the spirit. - - Vinegar of squills is a very powerful stimulant; and hence - it is frequently used with great success as a _diuretic and - expectorant_. The dose of this medicine is from a dram to - half an ounce. - - - TAR-WATER. - - Take of tar, 2 pints; - water, 1 gallon. - Mix, by stirring them with a wooden rod for a quarter of an - hour, and, after the tar has subsided, strain the liquor, and - keep it in well corked phials. - - Tar-water should have the colour of white wine, and an empyreumatic - taste. It is, in fact, a solution of empyreumatic oil, effected by - means of acetous acid. It acts as a _stimulant raising the pulse_, - and increasing the discharge by the skin and kidneys. It may be drank - to the extent of a pint or two in the course of a day. - - - DECOCTION OF SARSAPARILLA. - - Take of sarsaparilla root, cut, 6 oz. - distilled water, 8 pints. - After macerating for two hours, with a heat about 195 - degrees, then take out the root, and bruise it; add it - again to the liquor, and macerate it for two hours longer; - then boil down the liquor to 4 pints, and strain it. The - dose is from 4 oz. to half a pint, or more, daily. - - - COMPOUND DECOCTION OF SARSAPARILLA. - - Take of sarsaparilla root, cut and bruised, 6 oz. - the bark of sassafras root, - the shavings of guaiacum wood, - liquorice root, each 1 oz. - the bark of mezereon root, 3 drams, - distilled water, 10 pints. - Digest with a gentle heat for six hours, then boil down - the liquor to one half (or 5 pints) adding the bark of the - mezereon root towards the end of boiling. Strain off the - liquor. The dose is the same as the last, and for the same - purposes. - - - DECOCTION OF THE WOODS. - - Take of guaiacum raspings, 3 oz. - raisins, stoned, 2 oz. - sassafras root, sliced, - liquorice root, bruised, each 1 oz. - water, 10 lbs. - Boil the guaiacum and raisins with the water, over a gentle - fire, to the consumption of one half, adding, towards the - end, the sassafras and liquorice, and strain the decoction - without expression. - - - INFUSION OF ROSES. - - Take of dried red roses, ½ oz. - diluted vitriolic acid, 3 drams, - boiling distilled water, 2½ pints, - double refined sugar, 1½ oz. - First pour the water on the petals, in a close vessel, then - add the diluted vitriolic acid, and macerate for half an - hour. Strain the liquor when cold, and add the sugar. - - - EMETIC DRAUGHT. - - Take of ipecacuan wine, 7 drams, - antimonial wine, 1 do. - syrup of violets, 1 do. - rose-water, 3 do. - Make into a draught to be taken at eight in the evening; - or, for an infant, give a tea-spoonful every five minutes - until it operates, and half of it for a child of ten or - twelve years. It has no taste. - - - MILD APERIENT DRAUGHT. - - Take senna leaves, an ounce and a half, - ginger, sliced, 1 dram, - boiling water, 1 pint. - Macerate for an hour, and strain the liquor. - - Two or three tea-spoonsful of Epsom salts dissolved in a - wine-glassful of warm water, with 3 table-spoonsful of the - above infusion of senna, and a tea-spoonful of tincture of - senna, or cardamoms, will act as a mild aperient. It should - be taken early in the morning, and a plentiful supply of tea, - afterwards, at breakfast. - - - MILD PURGATIVE FOR INFANTS. - - Take of manna, 1 oz. - mucilage of gum arabic, - oil of almonds, - syrup of lemons, each 2 drams. - - Of this mixture give a tea-spoonful to a child at bed-time. - - - CAMPHOR MIXTURE. - - Take of camphor, 1 dram, - rectified spirit of wine, ten drops, - double-refined sugar, half an ounce, - boiling distilled water, one pint. - Rub the camphor first with the spirit of wine, then with - the sugar; lastly, add the water by degrees, and strain the - mixture. - - In the common form of camphor emulsion the union is effected, by - triturating the camphor with a few almonds, the unctuous quality of - which serves in a considerable degree to cover the pungency of the - camphor without diminishing its activity. Camphor under the present - form, as well as that of emulsion, is very useful in _fevers_, taken - to the extent of a table-spoonful every three or four hours. - - - CHALK MIXTURE. - - Take of prepared chalk, 1 oz. - refined sugar, ½ an oz. - mucilage of gum arabic, 2 oz. - Rub them together and then add by degrees, - water, 2 pints, - spirituous cinnamon-water, 2 ounces. - - This is a very elegant form of exhibiting chalk, and is a - useful remedy in diseases arising from or accompanied with - _acidity in the stomach_, &c. It is frequently employed in - _diarrhœa_ proceeding from that cause. - - - TO RELIEVE FAINTING AND OTHER FITS. - - The person ought to be immediately carried into the open air, and the - temples should be rubbed with strong vinegar and brandy, and volatile - salts or spirits held to the nose. The patient should then be laid - on the back with the head low, and have a little wine or other - cordial poured into the mouth. If subject to hysteric fits, castor or - assafœtida should be applied to the nose, or burnt feathers, horn, or - leather. - - - TO RELIEVE SUDDEN BLEEDING. - - Dry lint put up the nostrils, pledgets of lint dipped in spirits, or - weak solution of blue vitriol, or from ten to twenty drops of oil of - turpentine taken in water, generally stop discharges of blood. - - - TO MAKE A WARM BATH. - - Water for a warm bath should be rather more than a blood heat, or - from 90 to 100 of the thermometer, and if a portable tin bath is not - at command, and a warm bath is suddenly wanted, the quickest mode of - making one, is to knock in the head of a beer or wine cask, according - to the size of the patient, and every neighbourhood will supply - these, as well as sufficient quantities of hot water, clean or dirty. - - - TO RESTORE SUSPENDED ANIMATION. - - In cases of substances being stopt between the mouth and the stomach, - where they cannot be extracted by the fingers or otherwise, the - person should swallow a piece of meat or tow tied to a thread, - which should be immediately drawn up again. Emetics are sometimes - serviceable, and injections of warm milk and water frequently remove - the obstructions. When animation is suspended by noxious vapours, the - usual methods in fainting should be employed, and lemonade or vinegar - and water given to the patient as soon as he can swallow. - - When it proceeds from extreme cold, the part affected should be - immersed in cold water, or rubbed with snow till they recover their - natural warmth. - - - TO RELIEVE AN APOPLECTIC FIT. - - Every method should be taken to lessen the circulation of blood - towards the head; the patient should be kept easy and cool, the - head raised high, and the feet suffered to hang down. The clothes - should be loosened and fresh air admitted into the room, and medical - assistance procured immediately for bleeding. - - Apoplexy is preceded by giddiness, pain, and swimming of the head, - loss of memory, &c. and on the symptoms appearing, bleeding, - slender diet, and opening medicines are advisable, and often act as - preventives. - - - TO EASE OR CURE HEAD-ACHES. - - Most head-aches arise from imperfect digestion, either from acidity, - or from accumulations of bile. The first cause may be removed by half - a tea-spoonful of carbonate of soda, or by a dessert spoonful of - magnesia, in a small tumbler of water. But if the cause is bilious, - then two or three antibilious pills, or a pill of from two to five - grains of calomel, is the best remedy, and this may be assisted in - its operation by half an ounce of salts in a large tumbler of water, - in the morning. Washing the head with cold water, is always salutary - in habitual head-aches, particularly at rising in the mornings. - - - FOR CANCER. - - One part of red lead, in fine powder, and two parts of - hog’s-lard.—Spread on lint, and dress the sore twice a day. - - - FOR THE GRAVEL. - - Three drams of prepared natron (which may be obtained for - three-pence) in a quart of soft cold water, and take half of it in - the course of the day; continue it for a few days, and the complaint - will subside. It may be taken at any hour, but it is best after a - meal. - - - FOR A COLD AND COUGH. - - A large tea-cupful of linseed, two pennyworth of stick-liquorice, and - a quarter of a pound of sun raisins, put to two quarts of soft water, - and simmered over a slow fire, till reduced one-third or more; add - thereto a quarter of a pound of sugar-candy pounded, a table-spoonful - of old rum, and a table-spoonful of white wine vinegar, or - lemon-juice. Note—the rum and vinegar should be added only to the - quantity which is about to be taken immediately. Drink half a pint - at going to bed, or a small quantity at any time when the cough is - troublesome. - - - FOR A CONSTITUTIONAL OR WINTER COUGH, BY SIR WILLIAM KNIGHTON, BART. - - Take of almond emulsion, 7½ ounces; syrup of white poppies, oxymel - of squills, of each two drams; compound powder of gum tragacanth, one - dram. Two table-spoonsful to be taken frequently. - - - FOR A SORE THROAT. - - Inhale the steam of hot vinegar, through the spout of a tea-pot, or - a funnel, for about half an hour just before you go to bed:—also - two or three times in the course of the day, and keep at home. A - piece of flannel dipped in hartshorn will be serviceable, applied - when going to bed. In a relaxed sore throat, a few lumps of sugar - dipped in brandy, and gradually dissolved in the mouth, will be very - efficacious. - - - FOR A COLD. - - Bathe the legs and feet in warm water at night, and take, going into - bed, a drink of hot whey, with 4 grains of nitre. - - If a sore throat, tie round it three or four folds of flannel - sprinkled with spirits. - - - BATHING THE FEET AND LEGS IN WARM WATER AT NIGHT. - - This is an excellent remedy in all cases of colds, coughs, - hoarseness, pains and head-aches; for in the above-mentioned - complaints, inflammation, or undue determination of blood to the - part affected, is present. After this operation the patient should - instantly go to bed. - - - TO CLEAN THE TEETH AND GUMS, AND MAKE THE FLESH GROW CLOSE TO THE ROOT - OF THE ENAMEL. - - One ounce of myrrh, in fine powder, two spoonsful of the best honey, - and a little sage, in fine powder, mixed together, with which rub the - teeth and gums night and morning. - - - A PRESERVATIVE FROM THE TOOTH-ACHE. - - After having washed your mouth with water, rinse the mouth with a - tea-spoonful of lavender water mixed with an equal quantity of warm - or cold water, to diminish its activity. - - - _Another._ - - To a table-spoonful of any spirit, and the same quantity of vinegar, - add a tea-spoonful of salt. When mixed, hold the liquid in your - mouth, so as to enter the cavity of the tooth. - - - WARTS AND CORNS. - - Red spurge destroys warts and corns. - - - WARTS. - - Cut an apple, and rub it for a few minutes over the wart; the juice - of the apple will loosen the wart, and in a few days it will drop - off. Any strong acid, either vegetable or mineral, has the same - tendency. - - - CORNS. - - Mr. Cooper, in his Dictionary of Surgery, gives the following recipe - as infallible for the cure of corns:—Take two ounces of gum ammoniac, - two ounces of yellow wax, six drams of verdigris, melt them together, - and spread the composition on a piece of soft leather or linen; cut - away as much of the corn as you can with a knife before you apply the - plaster, which must be renewed in a fortnight, if the corn is not by - that time gone. - - - FOR BURNS OR SCALDS. - - When the blisters are open, dress them with a simple white ointment - spread thinly on the smooth side of lint, the first day, and every - day after sprinkle a little powder of prepared chalk, and dress it as - before. To alleviate the immediate pain, apply any quick evaporating - fluid, as æther, spirits of wine, or brandy; or better than all, if - at hand, spirits of turpentine, or rags dipped in vinegar and water, - and often renewed. - - - _Another._ - - Rub the part burnt every two or three hours with spirits of - turpentine, or with vinegar if the skin be not broken, or vinegar - and cold water. Half a pound of alum dissolved in a quart of water, - likewise makes an admirable wash for a burn or scald; bathe the part - with a linen rag dipped in the mixture, then bind the rag upon it - with a slip of linen, and keep it moist with the alum water for two - or three days, without removing the bandage. - - - TO EXTINGUISH FIRE WHICH MAY HAVE CAUGHT THE CLOTHES. - - The mischief which arises from this accident is owing to the party - standing in an erect position, because flame ascends, and feeds - and accumulates in intensity during its ascent. The first remedy - is, therefore, to lay the child or other person on the floor, in - which position the flames will not only make no progress, but will - do little or no harm to the person. The fatal consequences of this - accident arise from the ascent of the flame to the throat, head, and - sensitive organs, an effect which cannot take place if the body is - instantly placed in an horizontal position. Sir Richard Phillips, - who first promulgated this treatment, proved its efficacy by taking - two strips of muslin, a yard long, and one of them, which was set - on fire at the end, and held perpendicularly, burnt out with an - intense flame in less than half a minute; but the other piece, laid - hollow and horizontally, on being set on fire at the end, burnt even - with difficulty, and twenty minutes elapsed before it was entirely - consumed; the flame at the same time being inconsiderable and - harmless. - - After the person on fire has been laid horizontally, the best method - of extinguishing the fire, is an immediate covering of any kind, - and when every spark has been extinguished, spirits and water, or - vinegar and water, should be applied to affected parts till the pain - is removed. Adult females, whose clothes take fire, should have the - presence of mind instantly to throw themselves on the floor, and in - that case, no serious injury can ever arise, and if this precaution - were generally known, many families would have been relieved from the - unavailing affliction of the loss of dear connexions, and from the - heart-rending scenes which, under other circumstances, they have been - fated to witness. - - - FOR A BRUISED EYE. - - Take conserve of red roses and rotten apple in equal quantities, wrap - them in a fold of thin cambric, or old linen, and apply it to the - eye; it will relieve the bruise and remove the blackness. - - - FOR A SPRAINED ANCLE OR WRIST. - - Foment it with warm vinegar for five minutes every four hours, wet it - afterwards with rectified spirit of wine, and rub it gently. Sit with - the foot on a low stool, and occasionally rest upon the ancle, and - move it gently backwards and forwards. - - - OXALIC ACID. - - A heaped table-spoonful of magnesia, mixed in a middling sized - tumbler of water, and drank immediately after oxalic acid has been - swallowed, will save life. - - - FOR THE BITE OF A MAD DOG. - - Take a spoonful of common salt, add as much water as will make it - damp; apply it like a poultice every six hours, and it will be sure - to stop the hydrophobia. - - - REMEDY FOR A WASP’S STING. - - Over the spot where the sting has entered, apply the pipe of a - key, press it for a minute or two, and the pain and swelling will - disappear. - - - TO AVOID INJURY FROM BEES. - - A wasp or bee swallowed, may be killed before it can do harm, by - taking a tea-spoonful of common salt dissolved in water. It kills the - insect and cures the sting. Salt, at all times, is the best cure for - external stings; sweet oil, pounded mallows, or onions, or powdered - chalk made into a paste with water, are also efficacious. - - If bees swarm upon the head, smoke tobacco, and hold a empty hive - over the head, and they will go into it. - - - FOR THE POISON OF THE ADDER. - - Olive oil is an absolute specific for the bite (or sting, as it is - erroneously called,) of the adder; the oil should be well rubbed upon - the part bitten: in case of violent symptoms a glass or two should be - taken inwardly. If olive oil is not at hand, common sweet oil will - answer the purpose. - - - METHOD OF RESTORING LIFE TO THE APPARENTLY DROWNED. - - Avoid all rough usage. Do not hold up the body by the feet, or roll - it on casks, or rub it with salt, or spirits, or apply tobacco. Lose - not a moment, carry the body, the head and shoulders raised, to the - nearest house. Place it in a warm room. Let it be instantly stripped, - dried, and wrapped in hot blankets, which are to be renewed when - necessary. Keep the mouth, nostrils, and the throat free and clean. - Apply warm substances to the back, spine, pit of the stomach, arm - pits, and soles of the feet. Rub the body with heated flannel, or - warm hands.—Attempt to restore breathing, by gently blowing with - bellows into one nostril closing the mouth and the other nostril. - Keep up the application of heat. Press down the breast carefully with - both hands, and then let it rise again, and thus imitate natural - breathing. Continue the rubbing, and increase it when life appears, - and then give a tea-spoonful of warm water, or of very weak wine or - spirits and warm water. Persevere for six hours. Send quickly for - medical assistance. - - - - - THE LAND STEWARD AND BAILIFF. - - -To form a complete LAND STEWARD, it is requisite that theory and -practice should be combined. By consulting books we profit by the -experience of other men, enlarge our own sphere of thinking, and add -more, perhaps, to our stock of knowledge in a short space of time, than -could be acquired by long and laborious practice. No land steward or -even ordinary farmer should be without _Young’s Farmer’s Calendar_, -the last edition of which, improved by Middleton, contains a body of -valuable information; but Mr. Lawrence on this subject, with great -propriety, recommends the reading of Tull and Miller, as the great -originals on tillage; Ellis on sheep and other live stock; and the -Surveys of the several Counties of the Kingdom, made, and published by -the Board of Agriculture. - -To these, for a further knowledge in the treatment of live stock, may -be recommended a perusal of our best veterinary treatises. We must also -recommend Sir John Sinclair’s Code of Agriculture, as a companion to -Middleton’s edition of Young’s Calendar, and these, with Mackenzie’s -Receipt Book, ought to be the standing literary furniture of every -steward’s room. - -The land steward should never undertake more business than he can -faithfully and properly execute, and therefore should have no other -occupation or profession to attend; the mere collecting of rents and -giving discharges being the least considerable part of his duty. - -On his first entering into office, he should make a general survey of -all the estates and property entrusted to his care:—he should also form -an inventory, and open a set of books on a clear and perspicuous plan, -if not already done by his predecessor, taking care to enter in them a -correct list of all the books, writings, deeds, schedules, court-rolls, -&c. From this survey, whether left by his predecessor, or taken by -himself, regular memorandums should be made in a book, of every thing -necessary to be remarked or executed, of the places where deficiencies -are found, or improvements may be made; of buildings and repairs -necessary; insurances, dates of leases, rates, nuisances, trespasses, -live and dead stock, game, timber, fencing, draining, paths, and roads, -culture, commons, rivers, and sea coasts, and of every other specific -article relative to his trust, which deserves attention, and therefore -ought not to be committed to loose papers, or left to memory. - -He should endeavour to gain a practical knowledge of the characters and -conduct of inferior servants, taking nothing upon trust; but observing -with his own eyes their performances early and late. A faithful steward -will lose no time in detecting the peculations, and counteracting the -combinations among those servants who are under his controul, which may -be prejudicial to the estate of his principal; and of replacing them -with servants of fair character, to whom ample wages should be allowed; -and the job work, or more profitable kinds of labour, should be -impartially dealt out to them, that so, all may be equally benefited, -and equally satisfied. - -Every farm, when surveyed, should be correctly described in a map, of -which the tenant should have a copy. A Terrier should also be kept -of the commonfield-lands, for the satisfaction of the tenant as well -as the lord, and where the bounds of any parcel of land are dubious, -they should be fixed, and properly marked out, by a jury impannelled -at the manor court. The boundaries of the parish and precincts should -also be ascertained, and the particular property of the lord kept -entire, by the annual custom of perambulation on Holy Thursday, and its -concomitant ceremonies. The steward should frequently ride round and -make an eye survey of the estates, in order to obviate any disputes,—to -prevent encroachments, and to afford timely advice and assistance if -necessary. He should see that all repairs are duly and substantially -performed according to covenant, ditches cast and scoured, water -courses kept free, common rights fairly enjoyed, according to the -custom of the manor, the commons not overstocked by one, in prejudice -to others, observe that the underwood be cut at the stated periods, -that the trees are properly lopped and topped without damage to the -lord, that the wood-wards do watch and report all trespasses by cattle -and otherwise, and to discourage poaching and the destruction of game, -by all fair, moderate, and rational means. - -The tenants should not be suffered to let their lands be over-run by -moles—nor the commons and woodlands by swine unrung. - -The strictest caution should be used to prevent all the produce of the -estates, that is fit for manure or other useful purposes, from being -alienated or carried off. - -An eye ought always to be kept on the surveyor of the highways of the -neighbouring parishes, to see that no nuisance exists, or bridge or -highway be neglected. - -Trespasses from stray cattle ought to be prevented, and if necessary -punished, as well as the depredations of dogs, which often do much -injury to the farmer. - -It behoves the steward to support, and cause to be recognized, all the -ancient manorial rights and privileges that are usually respected. - -Heriots accruing from copyhold estates, ought not to be taken in kind, -but a moderate fine should be levied in lieu thereof. - -Encouragement should be given to improvements in cultivation. The -best heads of cattle should be introduced, and any successful mode of -culture recommended among the tenantry. They should also be stimulated -to plant fruit-trees, as means of adding to the produce without -encumbering the land. - -The transactions of the steward should always be pure, incorruptible, -and free even from suspicion. He ought not to sell preference, either -for money or for any indirect consideration, such concession to him -being in effect a robbery on the tenant, or on his employer, who is -entitled to all the advantages which can accrue from his estate. If -a sum of money is covertly given for preference in a lease, then -the lease is worth so much more, and the proprietor is defrauded of -the difference. Nothing can be more pernicious to an estate than -such underhand transactions. Modest industry and merit are thereby -subverted by the audacity of knaves, and the steward, from the -moment he has thus sold himself becomes a dependent on the honour of -the parties. Preference given to kin ought also to be avoided, and -every nobleman and gentleman is justified in being jealous of the -introduction of his steward’s kindred upon his estate, often to the -great prejudice of his old and attached tenants. - -Many stewards become the tyrants of their vicinity by an impertinent -interference with the domestic economy of the families of the -tenants, presuming to prescribe in regard to their dress, habits, and -amusements, seeming thereby to consider them as vassals, instead of -freemen, to whose industry their landlord is indebted for his ease -and luxury. With these affairs the steward has no concern, and every -farmer and his family should be left to their own discretion in such -particulars, if they pay with regularity the average rent of their -vicinity, and do not manifestly deteriorate the estate; they are, and -ought to be, in all their domestic and personal concerns, and also in -their opinions, religious and political, as independent of the steward, -or of his employer, as these parties are of them. His interference -has, in truth, tended to retard the civilization of the agricultural -classes, and, in many districts, placed them one or two centuries -behind the inhabitants of towns. The steward, therefore, who forbears -to meddle with what does not properly concern him, will enjoy the love -of tenantry, and that affection will always best promote the interest -of his employers. - -Whilst the steward is not unmindful of every possible improvement, he -should keep in view every appearance of the existence of minerals or -metals, that so the needful essays or experiments may be made under the -superintendance of persons of experience and fidelity. Proximity to the -sea coast, navigable rivers, canals, or great towns, will much enhance -the value of such discoveries. - -Every opportunity should be embraced of letting land on building -leases, as a means of greatly improving the value of estates; the -fitness by means of water and roads for the establishment of a -manufactory, or a village, or, by being near the sea coast, for a -fishery, are objects too important to be overlooked by a faithful and -intelligent agent. - -It has already been remarked, that the land steward should not be -engaged in any business that would detract from that attention which -is required in the faithful discharge of the duties of his office; -and even in performing those engagements, he should occasionally -be assisted, in cases of importance, where he may consider his own -knowledge not sufficient, by an able professional adviser. He will most -require this aid in the making of leases, deeds, agreements, and other -legal instruments. - -The balance of cash, which may often be considerable, ought not be -allowed to lie idle in the house. All money is part of the vital blood -of society, and should be kept in circulation. This may be effected -either by lodging it at a country bank, where moderate interest will -be allowed for it, or by discounting the notes of respectable tenants, -who, at certain turns of the season, are often in want of ready money, -and their notes will, in many cases, serve as cash payments for other -purposes, or they may be made to fall due at periods when cash will be -wanted, while it will thus be accumulating at five per cent. No risk -need be incurred in such transactions, while the accommodation would -add much to the prosperity of the estate. If the steward reside in -London, spare cash may, in like manner, be employed at a full rate of -interest, by discounting such good bills as are always to be met with -at the principal brokers in and about Lombard Street; and these bills -will be received by the bankers as they arrive at maturity. By this -means 3 or 4 per cent may always be added to the income of a nobleman -or gentleman, or sufficient to pay the wages of all the servants. - -In the business of accounts, the first objects are, arrangement, -perspicuity, and security. In all accounts of property, there are -certain general rules which must be attended to, the chief of which -are the following: 1st. Trust as little as possible to memory, but -make memorandums of payments, receipts, bargains, agreements, &c. on -the instant. 2d. Pay no money without receiving a proper discharge. -3d. Give up no security, lease, agreement, or other valuable property, -without taking in return a written acknowledgement. 4th. Let all -contingent, undecided, or uncertain transactions be forthwith entered, -with every necessary remark, voucher, and reference. 5th. Post all the -various transactions under their proper heads as soon as possible. 6th. -Fold, label, date, and class all papers, the most valuable of which -are to be deposited at the end of every year, in a secure place, with -the date on the outside. Perhaps the two principal books necessary to -be kept, are a DAY-BOOK or JOURNAL, and a LEDGER, with two other books, -to be called the MEMORANDUM-BOOK, and GENERAL INVENTORY. A portable -POCKET MEMORANDUM-BOOK will also be found to be convenient. Every -servant in trust under the land steward ought to be provided with an -account book appropriately ruled: this book should be examined and -passed monthly by the steward and an abstract of it transcribed into -his journal. - - - FORM OF THE JOURNAL. - - _Journal belonging to the Right Hon. Lord Viscount A. - X. Y. Steward. 1825._ - - _Dr._ _Cash_ _Cr._ -+------+-------+-------------------------------++---+----+----++----+----+----+ -| Date |Fol. in| || £ |_s._|_d._|| £ |_s._|_d._| -| 1825.| Ledger| || | | || | | | -|Jan. 6| |Agreed this day with R. P. to || | | || | | | -| | | accept as a compensation for || | | || | | | -| | | a Heriot, due on the death of || | | || | | | -| | | his father, £30. || | | || | | | -| | +-------------------------------+| | | || | | | -| 17| |Rec^d. of C. L. for half year’s|| | | || | | | -| | | rent, due at Christmas last || 25| 0| 0|| | | | -| | +-------------------------------+| | | || | | | -| 21| |Rec^d. of S. R. for one year’s || | | || | | | -| | | rent in full, to do. || 75| 0| 0|| | | | -| | +-------------------------------+| | | || | | | -| 31| |Paid the following persons || | | || | | | -| | | their bills:— || | | || | | | -| | |T. M. saddler, as pr. bill to || | | || | | | -| | | Xmas. || | | || 22| 5| 0| -| | |W. R. Smith do. do. || | | || 29| 6| 0| -| | | |+---+----+----++----+----+----+ -| | | ||100| 0| 0| 51| 11| 0| -| | | || 51| 11| 0| | | | -| | | |+---+----+----+ | | | -| | | Balance this month. ||£48| 9| 0| | | | -+------+-------+-------------------------------++---+----+----+-----+----+----+ - -The journal, spoken of, should be kept as a book of reference for every -transaction that occurs, and which is to be entered daily, precisely -as it occurs; and if it be afterwards found necessary, is to be entered -in the ledger as a distinct and separate account—from all others. This -journal will, of course, include every cash transaction, and save the -trouble of keeping a separate cash-book. The cash account may be posted -regularly in the ledger, under a general head, bearing that title. - -In the ledger will, of course, be opened an account with every tenant, -and as a consequence with _Dr._ and _Cr._; also an account _Dr._ and -_Cr._ of every article, the increase, decrease, and actual state of -which, it is necessary to ascertain with precision. - -The MEMORANDUM LEDGER being paged, and having an alphabet, is for -the purpose of containing the head title of every memorandum of -consequence, and pointing out the page, in the journal, where the -particulars are to be found. This ought to be examined frequently, -and the items that are become useless, marked out; those remaining -unmarked, should, if numerous, be carried forward. The regular, -or occasional deposits of leases, deeds, and other documents of -importance, are invariably to be pointed out by a memorandum, as it may -be of great import to successors and survivors. - -From these original sources, transcripts may be made in any form -required, for the use of the principal or lord. An account current of -cash received and paid should be made out annually, half-yearly, or -otherwise, to be examined, passed, and signed by the principal. - - - - - THE HOUSE STEWARD. - - -This is the most important officer in domestic establishments, and is -seldom adopted except in the families of noblemen or gentlemen of great -fortunes, by whom he is appointed as their _locum tenens_, not only to -superintend such necessary business as, from their rank and condition, -or other circumstances, they cannot undertake, but also to control and -manage, generally, all the most important concerns of the household. It -follows, therefore, that he ought to be a man of great experience in -household affairs, steady and attentive in his conduct, and of approved -principles and integrity. His character must be irreproachable and -exemplary, that he may be regarded with confidence and satisfaction by -his employers, and respected by those around him. - -His chief business will be to hire, manage, and direct, and discharge -every servant of every denomination. To appropriate to every -domestic his proper and express business, and to see that it be done -accordingly. He ought to make it a point never to take a servant -without strict enquiry as to his moral character, orderly conduct, and -abilities for his situation, nor ought he to withhold a fair character -from any servant he discharges. - -The House Steward, by the suavity of his manners, and equable -deportment, has it in his power to sustain the reputation of his -master in high estimation, and to make his whole household comfortable -and happy. - -For further hints respecting servants we refer to the Address to the -_Mistresses of Families_, in the dedication, p. 10, 11, and 12; and to -those given to the _Housekeeper_, p. 52, 53, and 54. - -Ability to provide for the family in the best manner, is another -qualification indispensably necessary in the _House Steward_. He -is expected to be a competent judge of the nature and qualities of -provisions, their comparative values, the best seasons for purchasing -the several articles, and the cheapest and most economical markets or -places to attend. The best way to go to market is with _ready money_; -or to deal with tradesmen of probity, and to settle their accounts -early and at regular and stated periods, but never to disappoint them, -at the expected times, which makes his custom nearly equivalent to -cash, and he will consequently be served with the best articles and on -the lowest terms. A conscientious and honest discharge of his duty in -this respect, will tend greatly to the satisfaction of his employers, -and redound to his own credit. Other hints on the subject will be -found under the head Housekeeper, p. 54 and 55; and directions for -marketing, which may afford some hints, even to an expert and an adroit -practitioner, may be found p. 75 to 88. - -The abilities of the House Steward, as an accountant, are not required -to be very considerable. He is merely to keep an account of monies -received by him, on one page, and of monies paid or disbursed by him, -on the opposite page; and these two pages being cast up, and the -amount of one side being deducted from the amount of the other, will, -if the account has been correctly kept, shew at once the exact balance, -belonging to his employer, remaining in his hands. It will be the -business of the housekeeper to examine, weigh, and compare the several -articles, as they are brought in, with the tickets sent with them by -the respective tradesmen, and these tickets, so examined and signed, -will enable the Steward to check the tradesmen’s bills when brought in, -previously to their being paid. An upright and trust-worthy Steward -will discharge this part of his duty, as well as every other, with -zeal, fidelity, impartiality, and integrity; bearing for ever on his -mind this pleasing truth, that, “every man’s station is honourable or -otherwise, as his own conduct makes it.” - -Salary from 100l. to 250l. and upwards. - - - - - THE STEWARD’S ROOM BOY. - - -There is seldom a lad of this description kept, except in families -where there is a house steward, or comptroller of the household, when -the servant is appointed to attend on him, run on errands, carry -messages, &c. He waits at table, or makes himself otherwise useful in -the steward’s-room; trims the lamps that are in use below stairs, and -cleans the servants’ boots and shoes. Wages from 8l. to 12l. per annum. - - - - - THE BUTLER. - - -At first rising, it is the duty of the Butler, where no valet is kept, -to manage and arrange his master’s clothes, and carry them to his -dressing-room, his boots and shoes being cleaned by the footman or -under butler. - -It is his proper business to see that the breakfast is duly set, the -under butler or footman carrying up the tea urn, and the butler the -eatables; he, or the under butler waiting during breakfast.[19] On -taking away, he removes the tea-tray, and the under butler or footman -the urn, cloth, &c. - -The breakfast things being taken away, and the plate, &c. cleaned and -put away under his directions, the Butler then gets his own breakfast -with the housekeeper, unless the servants all breakfast together at an -earlier hour. - -If no valet is kept, he then attends in his master’s dressing-room, -sets it in order, carries down his clothes to be brushed by the under -butler or footman, and attends to every thing connected with his -master’s clothes, linen, &c. or sees that what is wanted is done by -others. - -He now cleans himself to attend company or visitors at the door, which -he is to answer, receive cards, deliver messages, &c. - -At luncheon time, the cloth being laid by the under butler or footman, -it is the duty of the Butler to carry in the tray, or arrange the -table, and when there is company, he waits in the room assisted by the -other servants. - -If wine is wanted for the luncheon, it is his duty to fetch it from the -cellar; and if ale, to draw or bring it up when wanted. - -The keys of the wine and ale cellars are specially kept by him, and -the management of the wine, the keeping the stock book, and also of -ale in stock, or in brewing, are in his particular charge. This duty -he generally performs in the morning before he is drest to receive -company, and he then brings out such wine as is wanted for the day’s -use. It is his duty to fine wine as it comes in the pipe, and to -superintend the bottling, sealing it himself, and disposing it in binns -so as to know its age and character. While these duties and those of -brewing are in hand, he leaves the parlour and waiting duties to the -under butler and footman. - -Where no steward is kept, he pays all bills for wine, spirits, ale, -malt, coals, and in general, all bills not in the housekeeper’s or -kitchen department. Sometimes, also, he pays the other male servants. - -At dinner time, the under butler or footman lays the cloth, and carries -up the articles wanted, under the direction of the Butler, who gives -out the necessary plate, kept by him under lock, and generally in an -iron chest. - -He sets and displays the dinner on the table, carrying in the first -dish, waits at the side-board, hands wine round or when called for; -removes every course, and sets and arranges every fresh course on the -table according to his bill of fare, which is placed on the side-board -for reference; and does not leave the dinner room till the dessert and -wine have been placed on the table by him or under his direction.[20] - -It is then his business to see that the plate, glasses, &c. are carried -to the pantry, cleaned, and wiped by the under butler and footman, and -the whole carefully put in their proper places. - -Having taken his own dinner with the other servants out of livery, -generally at one o’clock, he gets his tea while the family in the -parlour are taking their wine and dessert, and in the mean time, the -under butler or footman prepares the tea things for the parlour. - -If the bell rings during the dessert, the Butler answers, and does the -same for the remainder of the evening. - -The under butler is now engaged in cleaning the plate and arranging the -pantry. - -The tea tray is carried up by the Butler, assisted by the footman; and -in waiting at tea, the Butler hands round the cups on the tray, the -footman assisting with the eatables. The Butler removes the tea-tray, -and the footman the urn, &c. The footman carries in coals, but the -Butler manages the candles. - -When tea is made below, it is done by the housekeeper, but carried up -and handed round by the Butler and footman. - -If there is company, the refreshments, wine, ices, &c. are carried up -by the Butler, assisted and followed by the footman. - -When there is supper, the under Butler or Butler arranges the same, and -it is managed like the dinner. - -Slippers, dressing gown, night candles, &c. are carried up and disposed -by the Butler. - -After his master has gone to bed, he goes to his dressing-room, takes -down such things as want cleaning or brushing, and gives them to the -footman. He then looks over the plate, locks it up, sees that all the -men servants are gone to bed, the doors locked, and windows fastened, -and then retires to rest himself. - -This business is strictly domestic, but he goes out to order things in -his department, and he is sometimes employed abroad in any confidential -business, to which the under servants are considered unequal. - -The wages of regular Butlers, in large families, are from 50 to 80l. -per annum; but in smaller families, from 30 to 50l. The perquisites, -if he perform the duty of valet, are his master’s cast off clothes; -and as Butler, he gets the pieces of wax candles, the second hand -cards, compliments on paying tradesman’s bills, or Christmas boxes and -wine for his own use. He finds his own clothes, washing, &c. and is -expected to be genteel and clean in his person. - -In all things connected with the establishment, he is supposed, when -no steward is kept, to represent his master; and as various accounts -are under his direction, he ought to be able to write a fair hand, and -to be ready in the first rules of arithmetic. From this display of his -duties, it will appear that his office is no sinecure; and as the good -order and economy of an establishment depends much on the vigilance of -the Butler, when no steward is kept, so a Butler who knows his duties, -and performs them with zeal, integrity, and ability, cannot be too -highly prized by judicious heads of families. - - - _To manage foreign Wines._ - -The principal object to be attended to in the management of foreign -wine vaults, is to keep them of a temperate heat. Care must be taken, -therefore, to close up every aperture or opening, that there may be -no admission given to the external air. The floor of the vault should -likewise be well covered with saw-dust, which must not be suffered to -get too dry and dusty, but must receive now and then an addition of -new, lest, when bottling or racking wine, some of the old dust should -fly into it. At most vaults, in the winter, it is necessary to have a -stove or chafing-dish, to keep up a proper degree of warmth. In the -summer time it will be best to keep them as cool as possible. - - - _To Fit up a Cellar of Wines and Spirits._ - - Provide a good rope and tackling, to let down the casks into the - vault or cellar, and a slide, ladder, or pulley for the casks to - slide or roll on; - - A pair of strong slings; - - A pair of can hooks and a pair of crate hooks; - - A block of wood to put under the pipes when topping them over in a - narrow passage, or in casing them; - - A small valinch to taste wine; - - A crane, and a small copper pump to rack off; - - Two or three gallon cans, made of wood; - - A large wooden funnel; - - Two or three copper funnels from a quart to a gallon each; - - Two racking cocks; - - Two wine bottling cocks; - - A brace and various bits; - - Two small tubs; - - A square basket to hold the corks; - - Two small tin funnels; - - A small strainer; - - Two cork screws; - - Two or three baskets; - - A wisk to beat the finings; - - Three flannel or linen bags; - - A strong iron screw to raise the bungs; - - A pair of pliers; - - Bungs, corks, and vent pegs; - - Two frets or middle sized gimblets; - - Some sheet lead and tacks to put on broken staves; - - Brown paper to put round cocks and under the lead, when stopping - leaks; - - A staff with a chain at one end to rumage the wines, &c. - - Shots and lead canister, or bristle brush, and two cloths to wash - bottles; - - Two large tubs; - - Some small racks that will hold six dozen each; - - A cooper’s adze; - - An iron and a wooden driver to tighten hoops; - - Two dozen of wooden bungs of different sizes; - - A thermometer, which is to be kept in the vault, a stove or - chafing-dish, to keep the heat of the vault to a known temperature; - - A few dozen of delf labels; - - A cup-board to hold all the tools; - - A spade, two good stiff birch brooms, and a rake to level the - saw-dust. - - - _To restore pricked British Wines._ - - Rack the wines down to the lees into another cask, where the lees of - good wines are fresh; then put a pint of strong aqua vitæ, and scrape - half a pound of yellow bees-wax into it, which by heating the spirit - over a gentle fire, will melt; after which dip a piece of cloth into - it, and when a little dry, set it on fire with a brimstone match, put - it into the bung-hole, and stop it up close. - - - _Another Method._ - - First prepare a fresh empty cask, that has had the same kind of wine - in it which is about to be racked, then match it, and rack off the - wine, putting to every ten gallons two ounces of oyster-shell powder, - and half an ounce of bay salt, then get the staff and stir it well - about, letting it stand till it is fine, which will be in a few days; - after which rack it off into another cask, (previously matched) and - if the lees of some wine of the same kind can be got, it will improve - it much.—Put likewise a quart of brandy to every ten gallons, and if - the cask has been emptied a long time, it will match better on that - account; but if even a new cask, the matching must not be omitted. A - fresh empty cask is to be preferred. - - This method will answer for all made wines. - - - _To rack Foreign Wine._ - - The vault or cellar should be of a temperate heat, and the casks - sweet and clean. Should they have an acid or musty smell, it may be - remedied by burning brimstone matches in them; and if not clean, - rinse them well out with cold water, and after draining rinse with a - quart of brandy, putting the brandy afterwards into the ullage cask. - Then strain the lees or bottoms through a flannel or linen bag. But - put the bottoms of port into the ullage cask without going through - the filtering bag. In racking wine that is not on the stillage, a - wine-pump is desirable. - - - _To manage and improve poor Red Port._ - - If wanting in body, colour, and flavour, draw out thirty or forty - gallons, and return the same quantity of young and rich wines. To a - can of which put three gills of colouring, with a bottle of wine or - brandy. Then wisk it well together, and put it into the cask stirring - it well. If not bright in about a week or ten days, fine it for use; - previous to which put in at different times a gallon of good brandy. - If the wine is short of body, put a gallon or two of brandy in each - pipe, by a quart or two at a time, as it feeds the wine better than - putting it in all at once. But if the wines are in a bonded cellar, - procure a funnel that will go to the bottom of the cask, that the - brandy may be completely incorporated with the wine. - - - _To manage Claret._ - - Claret is not a wine of a strong body, though it requires to be of - a good age before it is used, and, therefore, it should be well - managed; the best method is to feed it every two or three weeks with - a pint or two of French brandy. Taste it frequently, to know what - state it is in, and use the brandy accordingly, but never put much in - at a time, while a little incorporates with the wine, and feeds and - mellows it. - - If the claret is faint, rack it into a fresh-emptied hogshead, upon - the lees of good claret; and bung it up, putting the bottom downwards - for two or three days, that the lees may run through it. - - - _To colour Claret._ - - If the colour be not yet perfect, rack it off again into a hogshead - that has been newly drawn off, with the lees; then take a pound of - turnsole, and put it into a gallon or two of wine; let it lie a day - or two, and then put it into the vessel; after which lay the bung - downwards for a night, and the next day roll it about. - - Or, take any quantity of damsons or black sloes, and strew them with - some of the deepest coloured wine and as much sugar as will make it - into a syrup. A pint of this will colour a hogshead of claret. It is - also good for red port wines, and may be kept ready for use in glass - bottles. - - - _To restore Claret that drinks foul._ - - Rack it off from the dregs on some fresh lees of its own kind, and - then take a dozen of new pippins, pare them, and take away the - cores or hearts: then put them in the hogsheads, and if that is not - sufficient, take a handful of the oak of Jerusalem, and bruise it; - then put it into the wine, and stir it well. - - - _To make Claret and Port rough._ - - Put in a quart of claret or port two quarts of sloes; bake them in a - gentle oven, or over a fire, till a good part of their moisture is - stewed out, then pour off the liquor, and squeeze out the rest. A - pint of this will be sufficient for 30 or 40 gallons. - - - TO RECOVER PRICKED FOREIGN WINES. - - Take a bottle of red port that is pricked, add to it half an ounce - of tartarised spirit of wine, shake the liquor well together, and - set it by for a few days, and it will be found much altered for the - better. If this operation be dexterously performed, pricked wines may - be absolutely recovered by it, and remain saleable for some time; and - the same method may be used to malt liquors just turned sour. - - - _To manage Hermitage and Burgundy._ - - Red hermitage must be managed in the same way as claret, and the - white likewise, except the colouring, which it does not require. - Burgundy should be managed in the same manner as red hermitage. - - - _To manage Lisbon Wine._ - - If the Lisbon is dry, take out of the pipe thirty-five or forty - gallons, and put in the same quantity of calcavella, stir it well - about, and this will make a pipe of good mild Lisbon: or, if it be - desired to convert mild into dry, take the same quantity out as above - mentioned, before, and fill the pipe with Malaga sherry, stirring it - about as the other. The same kind of fining used for Vidonia will - answer for Lisbon wines; or it may be fined with the whites and - shells of sixteen eggs, and a small handful of salt; beat it together - to a froth, and mix it with a little of the wines; then pour it into - the pipe, stir it about, and let it have vent for three days; after - which bung it up, and in a few days it will be fine. Lisbon when - bottled should be packed either in saw-dust or leather in a temperate - place. - - - _To manage Bucellas Wine._ - - In fining it, proceed in the same way as with the Madeira; only - observe, that if not wanted very pale, keep the milk out of the - finings. This tender wine should be fed with a little brandy, for if - kept in a place that is either too hot or too cold, it will be in - danger of turning foul. - - - _To improve Sherry._ - - If the sherry be new and hot, rack it off into a sweet cask, add five - gallons of mellow Lisbon, which will take off the hot taste, then - give it a head, take a quart of honey, mix it with a can of wine, and - put it into the cask when racking. By this method, Sherry for present - use will be greatly improved, having much the same effect upon it as - age. - - - _To improve White Wines._ - - If the wine have an unpleasant taste, rack off one half; and to the - remainder add a gallon of new milk, a handful of bay-salt, and as - much rice; after which take a staff, beat them well together for half - an hour, and fill up the cask, and when rolled well about, stillage - it, and in a few days it will be much improved. - - If the white wine is foul and has lost its colour, for a but or pipe - take a gallon of new milk, put it into the cask, and stir it well - about with a staff; and when it has settled, put in three ounces of - isinglass made into a jelly, with a quarter of a pound of loaf sugar - scraped fine, and stir it well about. On the day following, bung it - up, and in a few days it will be fine and have a good colour. - - - TO IMPROVE WINE BY CHALK. - - Add a little chalk to the _must_, when it is somewhat sour; for the - acidity arising from citric and tartaric acids, there is thus formed - a precipitate of citrate and tartrate of lime, while the _must_ - becomes sweeter, and yields a much finer wine. Too much chalk may - render the wine insipid, since it is proper to leave a little excess - of acid in the _must_. Concentrate the _must_ by boiling, and add the - proper quantity of chalk to the liquor, while it is still hot. Even - acid wine may be benefited by the addition of chalk. Oyster-shells - may be used with this view; and when calcined are a cleaner carbonate - of lime than common chalk. - - - _To Renovate Sick Wine._ - - Wines on the fret should be racked; if their own lees indicates decay - they should be racked on the sound lees of another wine of similar, - but stronger quality, to protract their decline; if this be done at - an early period, it may renovate the sick wine; on these occasions, - giving the sick wine a cooler place, will retard its progress to - acidity; if convenient, such wines should be forced and bottled. - Previous to bottling, or rather at the forcing, give it one, two, or - three table-spoonsful of calcined gypsum finely pulverised. This will - check its tendency to acidity, without exciting much intumescence, - without injuring the colour of the red wine, and without retarding - its coating to the bottle, which it rather promotes. The proper - forcing for red wines are, the whites of ten or twelve eggs, beat up - with one or two tea-spoonsful of salt per hogshead, and well worked - into the wine with a forcing-rod; the gypsum should be first boiled - in a little water. This is intended to check the acetous process. To - retard the vinous, the French are in the habit of burning sulphur - immediately under the cask, and possibly the sulphuric acid evolved - by the combustion, may check its progress and prevent the necessity - of an _admixture_. - - - _To Mellow Wine._ - - Cover the orifices of the vessels containing it with bladders closely - fastened instead of the usual materials, and an aqueous exhalation - will pass through the bladder, leaving some fine crystallizations on - the surface of the wine, which, when skimmed off, leaves the wine - in a highly improved state of flavour. Remnants of wine covered in - this manner, whether in bottles or casks, will not turn mouldy, as - when stopped in the usual way, but will be improved instead of being - deteriorated. - - - _German method of restoring sour Wines._ - - Put a small quantity of powdered charcoal in the wine: shake it, and - after it has remained still for forty-eight hours, decant steadily. - - - _To Concentrate Wines by Cold._ - - If any kind of wine be exposed to a sufficient degree of cold in - frosty weather, or be put into any place where ice continues all the - year, as in ice-houses, and there suffered to freeze, the superfluous - water contained in the wine will be frozen into ice, and will leave - the proper and truly essential part of the wine unfrozen, unless - the degree of cold should be very intense, or the wine but weak and - poor. When the frost is moderate, the experiment has no difficulty, - because not above a third or fourth part of the superfluous water - will be frozen in a whole night; but if the cold be very intense, the - best way is, at the end of a few hours, when a tolerable quantity of - ice is formed, to pour out the remaining fluid liquor, and set it in - another vessel to freeze again by itself. - - The frozen part, or ice, consists only of the watery part of the - wine, and may be thrown away, and the liquid part retains all the - strength, and is to be preserved. This will never grow sour, musty, - or mouldy, and may at any time be reduced to wine of the common - strength, by adding to it as much water as will make it up to the - former quantity. - - - TO FINE WHITE WINES. - - Take an ounce of isinglass, beat it into thin shreds with a hammer, - and dissolve it, by boiling in a pint of water; this, when cold, - becomes a stiff jelly. Whisk up some of this jelly into a froth with - a little of the wine intended to be fined, then stir it well among - the rest in the cask, and bung it down tight; by this means it will - become bright in eight or ten days. - - - TO FINE RED WINES. - - Take whites of eggs beat up to a froth, and mix in the same manner as - in white wines. - - - _Another Method._ - - Put the shavings of green beech into the vessel, having first taken - off all the rind, and boil them for an hour in water to extract their - rankness, and afterwards dry them in the sun, or in an oven. A bushel - serves for a tun of wine; and being mashed, they serve again and - again. - - Mortimer recommends to gather the grapes when very dry, pick them - from the stalks, press them, and let the juice stand twenty-four - hours in a covered vat. Afterwards to draw it off from the gross - lees, then put it up in a cask, and to add a pint or quart of strong - red or white port to every gallon of juice, and let the whole work, - bunging it up close, and letting it stand till January; then bottling - it in dry weather. - - Bradley chooses to have the liquor when pressed, stand with the - husks and stalks in the vat, to ferment for fifteen days. - - - _To fine a hogshead of Claret._ - - Take the whites and shells of six fresh eggs, and proceed as with - port finings. Claret requires to be kept warm in saw-dust when - bottled. - - - _To fine Sherry._ - - Take an ounce and a half of isinglass, beat it with a hammer till - it can be pulled into small pieces, then put it into three pints of - cider or perry, and let it remain twenty-four hours, till it becomes - a jelly. After which mix it with a quart or two of wine, and whisk it - well with the whites and shells of six fresh eggs. Take four or five - gallons out to make room for the finings, and stir the wine well. - Then nearly fill the can of finings with wine, whisk it well, and put - it in the butt, stirring it well for about five minutes; afterwards - fill it up, and put the bung in loose. In two days bung it up, and in - eight or ten it will be fit for bottling. - - - _To fine pale Sherry._ - - Put three pints of skim-milk with the whites of eight eggs, beat well - together in a can; then put in finings, in the same manner as for - common sherry. If the sherry be thin and poor, feed them with good - brandy, as other wines. - - - _To fine Madeira._ - - Take three ounces of isinglass, and dissolve it, but if old wine two - ounces will be enough, also one quart of skim-milk, and half a pint - of marble sand: whisk these in a can with some wine. If the pipe is - full, take out a canful, and stir the pipe well; then put in the can - of finings, and stir that with a staff for five minutes; after which, - put the other can of wine into it, and let it have vent for three - days. Then close it up, and in ten days or a fortnight it will be - fine and fit for bottling and stowing with saw-dust in a warm place. - - - _To improve Madeira which has been round to the Indies._ - - Madeira should be kept in a warmer place than port wine, and - therefore requires a good body, and to be fed with brandy, but if - deficient in flavour or mellowness, add to it a gallon or two of good - Malmsey. - - - _To fine Vidonia Wine._ - - When first imported, Vidonia has a harsh and acid taste; but if - properly managed it more resembles Madeira wine than any other. To - take off the harshness, fine it down, and then rack it off upon the - lees of Madeira or white Port, fining it again with a light fining; - and if 20 or 30 gallons of good Madeira wine be added, it will pass - for Madeira. For the finings, dissolve two ounces of isinglass, and - the whites and shells of six fresh eggs; beat them well up together - with a whisk and add a gill of marble sand. - - - _To fine Malmsey and other Wines._ - - Take 20 fresh eggs, beat the whites, yolks, and shells together, and - manage it the same as other finings.—Calcavella, Sweet Mountain, - Paxaretta, and Malaga, should be managed and fined in the same manner - as Lisbon.—Tent, Muscadine, Sack, and Bastard, should be managed the - same as Malmsey, and fined with 16 or 20 fresh eggs, and a quart or - three pints of skim-milk. Old Hock, and Vin de Grave, are thin, but - pleasant wines, and should be fed with a little good brandy, and - fined, if necessary, with the whites and shells of six or eight eggs. - - - _To fine Port Wine._ - - Take the whites and shells of eight fresh eggs, beat them in a wooden - can or pail, with a whisk, till it becomes a thick froth; then add a - little wine to it, and whisk it again. If the pipe is full take out - four or five gallons of the wine to make room for the finings. If the - weather be warmish, add a pint of fresh-water sand to the finings. - Stir it well about; after which put in the finings, stirring it for - five minutes; put in the can of wine, leaving the bung out for a few - hours, that the froth may fall: then bung it up, and in eight or ten - days it will be fine and fit for bottling. - - - _To make and apply Finings._ - - Put the finings into a can or pail, with a little of the liquor - about to be fined, whisk them altogether till they are perfectly - mixed, and then nearly fill the can with the liquor, whisking it - well about again; after which, if the cask be full, take out four or - five gallons to make room; then take the staff, and give it a good - stirring; next whisk the finings up, and put them in; afterwards stir - it with the staff for five minutes. Then drive the bung in, and bore - a hole with a gimblet, that it may have vent for three or four days, - after which drive in a vent peg. - - - _To convert White Wine into Red._ - - Put four ounces of turnesole rags into an earthen vessel, and pour - upon them a pint of boiling water; cover the vessel close, and leave - it to cool; strain off the liquor, which will be of a fine deep red - inclining to purple. A small portion of this colours a large quantity - of wine. This tincture may either be made in brandy, or mixed with - it, or else made into a syrup, with sugar, for keeping. - - In those countries which do not produce the tinging grape which - affords a blood-red juice, wherewith the wines of France are often - stained, in defect of this, the juice of elderberries is used, and - sometimes logwood is used at Oporto. - - - _To force down the Finings of all White Wines, Arracks, and - Small Spirits._ - - Put a few quarts of skimmed milk into the cask. - - - _To render Red Wine White._ - - If a few quarts of well-skimmed milk be put to a hogshead of red - wine, it will soon precipitate the greater part of the colour, and - leave the whole nearly white; and this is of known use in the turning - red wines, when pricked, into white; in which a small degree of - acidity is not so much perceived. - - Milk is, from this quality of discharging colour from wines, of - use also to the wine-coopers, for the whitening of wines that have - acquired a brown colour from the cask, or from having been hastily - boiled before fermenting; for the addition of a little skimmed milk, - in these cases, precipitates the brown colour, and leaves the wines - almost limped, or of what they call a water whiteness, which is much - coveted abroad in wines as well as in brandies. - - - _To preserve new Wine against Thunder._ - - Thunder will turn and often change wines. Cellars that are paved, - and the walls of stone, are preferable to boarded floors. Before a - tempest of thunder, it will be advisable to lay a plate of iron on - the wine-vessels. - - - _To make Wine settle well._ - - Take a pint of wheat, and boil it in a quart of water, till it burst - and become soft; then squeeze it through a linen cloth, and put a - pint of the liquor into a hogshead of unsettled white wine; stir it - well about, and it will become fine. - - - _To make a Match for sweetening Casks._ - - Melt some brimstone, and dip into it a piece of coarse linen cloth; - of which, when cold, take a piece of about an inch broad and five - inches long, and set fire to it, putting it into the bung-hole, with - one end fastened under the bung, which must be driven in very tight: - let it remain a few hours before removing it out. - - - _To make Oyster Powder._ - - Get some fresh oyster-shells, wash them and scrape off the yellow - part from the outside; lay them on a clear fire till they become red - hot; then lay them to cool, and take off the softest part, powder it, - and sift it through a fine sieve; after which use it immediately, or - keep it in bottles well corked up, and laid in a dry place. - - - _To make a Filtering Bag._ - - This bag is made of a yard of either linen or flannel, not too fine - or close, and sloping, so as to have the bottom of it run to a point, - and the top as broad as the cloth will allow. It must be well sewed - up the side, and the upper part of it folded round a wooden hoop, and - well fastened to it; then tie the hoop in three or four places with - a cord to support it; and when used, put a can or pail under it to - receive the liquor, filling the bag with the sediments; after it has - ceased to run, wash out the bag in three or four clear waters, then - hang it up to dry in an airy place, that it may not get musty. A wine - dealer should always have two bags by him, one for red, and the other - for white wines. - - - _To bottle Wine._ - - When wine is made fine and pleasant, it may be bottled, taking care - afterwards to pack it in a temperate place with saw-dust or leather. - After which it will not be fit to drink for at least two months. - Never use new deal saw-dust, as that causes the wine to fret, and - often communicates a strong turpentine smell through the corks to the - wine. - - - _To Detect Adulterated Wine._ - - Heat equal parts of oyster-shells and sulphur together, and keep them - in a white heat for fifteen minutes, and when cold, mix them with an - equal quantity of cream of tartar; put this mixture into a strong - bottle with common water to boil for one hour, and then decant into - ounce phials, and add 20 drops of muriatic acid to each; this liquor - precipitates the least quantity of lead, copper, &c. from wines in a - very sensible black precipitate. - - - _To Detect Alum in Wine._ - - Wine merchants add alum to red wine, to communicate to it a rough - taste and deeper colour; but this mixture produces on the system the - most serious effects. For the discovery of the fraud in question, - adopt the following means:—The wine is to be discoloured by means of - a concentrated solution of chlorine; the mixture is to be evaporated - until reduced to nearly the fourth of its original volume; the liquor - is to be filtered; it then possesses the following properties when - it contains alum:—1st. It has a sweetish astringent taste; 2d. it - furnishes a white precipitate (sulphate of barytes) with nitrate - of barytes, insoluble in water and in nitric acid; 3d. caustic - potass rise to a yellowish white precipitate of alumine, soluble - in an excess of potass; 4th. the sub-carbonate of soda produces a - yellowish white precipitate (sub-carbonate of alumine) decomposable - by fire into carbonic acid gas, alumine, easily recognisable by its - characters. - - - TO BOTTLE BEER. - - When the briskness of small liquors in the cask fails, and they - become vapid and dead, which they generally do soon after they are - tilted, let them be bottled. - - - TO TRY THE GOODNESS OF SPIRITS. - - Set fire to some in a spoon; if good it will burn brightly away, - without leaving any moisture in the spoon. - - - TO COOL LIQUORS IN HOT WEATHER. - - Dip a cloth in cold water and wrap it two or three times round the - bottle and place it in the sun. Repeat this once or twice. - - - TO PACK GLASS OR CHINA. - - Procure some soft straw or hay to pack them in, and if they are to be - sent a long way, and are heavy, the hay or straw should be a little - damp, which will prevent them slipping about. Let the largest and - heaviest things be always put undermost in the box or hamper. Let - there be plenty of straw, and pack the articles tight; but never - attempt to pack up glass or china which is of much consequence, till - you have seen it done by some used to the job. The expense will be - but trifling to have a person to do it who understands it, and the - loss may be great if articles of much value are packed up in an - improper manner. - - - TO CLEAN WINE DECANTERS. - - Cut some brown paper into very small bits, so as to go with ease into - the decanters; then cut a few pieces of soap very small, and put some - water, _milk-warm_, into the decanters, upon the soap and paper: - put in also a little pearl ash; by well working this about in the - decanters it will take off the crust of the wine, and give the glass - a fine polish. Where the decanters have had wine left to stand in - them a long time, take a small cane with a bit of sponge tied tight - at one end: by putting this into the decanters any crust of the wine - may be removed. When the decanters have been properly washed, let - them be thoroughly dried, and turned down in a proper rack. - - If the decanters have wine in them when put by, have some good corks - always at hand to put in instead of stoppers; this will keep the wine - much better. - - - TO DECANT WINE. - - Be careful not to shake or disturb the crust when moving it about, or - drawing the cork, particularly Port wine. Never decant wine without - a wine-strainer, with some fine cambric in it, to prevent the crust, - and bits of cork going into the decanter. In decanting Port wine do - not drain it too near; there are generally two-thirds of a wine glass - of thick dregs in each bottle, which ought not to be put in; but in - white wine there is not much settling; pour it out however slowly, - and raise the bottle up gradually, the wine should never be decanted - in a hurry, therefore always do it before the family sit down to - dinner. Do not jostle the decanters against each other when moving - them about, as they easily break when full. - - - TO MIX A SALAD. - - Always inquire before you mix a salad, how your master or mistress - would like to have it done. If no particular method be pointed out - to you, adopt the following, which has been much approved of. Let - the salad be well washed and dried in a cloth before you cut it up; - save a part of the celery with a little beet-root and endive for - ornament in the middle of the dish: cut the rest small as well as the - lettuce and mustard and cresses, and put to it the following mixture: - take the yolk of an egg boiled hard, rub it quite smooth with a - table-spoonful of oil and a little mustard; when they are well mixed - together add six spoonsful of milk or cream, and when these are well - mixed, put six or seven spoonsful of vinegar to the whole, and mix it - all together with the salad. Never make the salad long before it is - wanted, as it becomes flat with standing. - - - TO MAKE PUNCH. - - Put 40 grains of citric acid, - 7 full drops of essence of lemon, - 7 oz. of lump sugar, - in a quart mug; pour over 1 pint of boiling water, when the - sugar is melted, stir; then add ½ pint of rum, and ¼ pint - of brandy. - - - TO PREPARE SODA WATER. - - Soda water is prepared (from powders) precisely in the same manner as - ginger beer, except that, instead of the two powders there mentioned, - the two following are used: for one glass, 30 grains of carbonate of - soda; for the other, 25 grains of tartaric (or citric) acid. - - - TO MAKE GINGER BEER. - - Take an ounce of powdered ginger, half an ounce of cream of tartar, - a large lemon sliced, two pounds of lump sugar, and one gallon of - water; mix all together, and let it simmer over the fire for half - an hour, then put a table-spoonful of yeast to it, let it ferment a - little time, and then put it into stone pint bottles, and cork it - down closely for use. - - - TO PREPARE GINGER BEER POWDERS. - - Take 2 drams of fine loaf sugar, 8 grains of ginger, and 26 grains - of carbonate of potass, all in fine powder; mix them intimately in - a Wedgwood’s-ware mortar. Take also 27 grains of citric or tartaric - acid, (the first is the pleasantest but the last the cheapest.) The - acid is to be kept separate from the mixture. The beer is prepared - from the powders thus: take two tumbler glasses, each half filled - with water, stir up the compound powder in one of them, and the acid - powder in the other, then mix the two liquors, when an effervescence - takes place, the beer is prepared and drank off immediately. - - - METHOD OF PRESERVING PEAS GREEN FOR WINTER. - - Put into a kettle of hot water any quantity of fresh shelled green - peas, and after just letting them boil up, pour them into a large - thick cloth, cover them with another, make them quite dry, and set - them once or twice in a cool oven to harden a little; after which put - them into paper bags, and hang them up in the kitchen for use.—To - prepare them when wanted, they are first to be soaked well for an - hour or more, and then put into warm water, and boiled with a little - butter. - - - TO MEND GLASS. - - The juice of garlick, pounded in a stone mortar, is said to be the - strongest cement to mend broken glass. - - - TO CONVEY FRESH FISH. - - To ensure the sweetness of fish conveyed by land carriage, the belly - of the fish should be opened, and the internal parts sprinkled with - powdered charcoal. The same material will restore impure or even - putrescent water to a state of perfect freshness. - - - TO PURIFY WATER BY CHARCOAL. - - Nothing has been found so effectual for preserving water sweet as - charring the insides of the casks well before they are filled. - When the water becomes impure and offensive, from ignorance of the - preservative effect produced on it by charring the casks previous to - their being filled, it may be rendered perfectly sweet by putting a - little fresh charcoal in powder into the cask, or by filtering it - through fresh burnt and coarsely pulverized charcoal. - - - TO EXTINGUISH A RECENT FIRE. - - A mop and a pail of water are generally the most efficacious - remedies, but if it has gained head, then keep out the air, and - remove all ascending or perpendicular combustibles, up which the fire - creeps and increases in force as it rises. - - - TO EXTINGUISH FIRE IN A CHIMNEY. - - Shut the doors and windows, throw water on the fire in the grate, and - then stop up the bottom of the chimney. - - - _Another Method._ - - The mephitic vapour produced by throwing a handful of flour of - sulphur on the burning coals, where a chimney is on fire, will - immediately extinguish the flames. - - - - - THE VALET. - - -The duties of this servant are not so various nor so important as those -of the footman; indeed, they are very frequently, and particularly in -small families, a part of the business of a footman. The particular -province of the valet is to attend to the personal accommodation of -his master. He waits on him when dressing and undressing, has the care -of his wardrobe, brushes and keeps his clothes in good order and ready -to put on when wanted. For this purpose every garment or other article -of wearing apparel, should be carefully examined, cleaned or brushed -on the first opportunity that offers, and then put away in its proper -place. - -He should chuse the earliest part of the morning to clean the boots and -shoes, unless it be otherwise arranged, and brush the clothes, and to -do all such work, so as to be able to get to his master’s dressing-room -time enough to make the necessary arrangements there before he expects -him to rise. He will see that the housemaid has lighted the fire, and -cleaned out and dusted the rooms; will prepare the washing-stand, -fill the ewer with clean soft water, and the caroft with fresh spring -water.—The basin and towels, the hair, nail, and tooth-brushes clean, -and in their proper places; hot water, and all the necessary apparatus -for shaving, quite ready; his dressing-gown and slippers airing before -the fire; and his clean linen perfectly well aired by himself, before -it be considered as fit to be put on. The coat, trowsers, &c. intended -to be worn must be taken out and placed at length across the backs of -chairs, the sleeves and outsides turned inward, with a clean linen or -brown Holland wrapper thrown over them, to save them from dust. Having -once ascertained the way in which these things are to be done, he will -find it easy in future, and will be sure to please. The best way to -hang up a coat is, to fold it once at full length, with the inside -outward, the sleeves put straight, and the two fronts together, and -then hang it on a cloak-pin by the inside of the shoulder. - -If the wardrobe be sufficiently large to hold each kind of garment -separately, it will be so much the better, as the coats and other -articles may then be laid in smoothly and at length, as soon as they -are brushed and cleaned, and a brown Holland cloth may be spread over -each drawer or shelf, to preserve them from the dust. - -Gentlemen who shave themselves, usually strop their own razors -immediately after the operation, whilst the metal is yet warm, which -is the best way: but if it be left to the valet to do, the razor must -be dipped in warm water and wiped dry with a clean cloth or rag; then -laying it flat on the strop, draw it diagonally, from the heel to the -point, the whole length of the strop, turning the elbow in and out -every time the razor is turned; half a dozen or half a score strokes -backwards and forwards, as often as it is used, will keep it in good -order for a considerable time. Good razors are made concave, or hollow, -between the back and the edge, on both sides, for the greater security -in shaving, and for the purpose of giving them a better edge in setting -or stropping. - -Having attended his master while dressing, combed his hair, &c. the -valet will take the first opportunity, after he is gone, to set the -room in order, by looking over his things, folding away his night -clothes, washing the brushes and combs occasionally, when necessary, -with warm water and soap, wiping them clean, and drying them at an easy -distance from the fire, and then putting them away in their places.—The -dressing-stand must be wiped clean and dry, the basin washed and wiped, -the ewer and caroft rinsed out and filled again with clean water, the -towels taken away and replaced with clean ones, the fire stirred, the -room dusted, and every thing put in order, as if immediately to be used -again. This must always be done as soon as possible after his master is -dressed or re-dressed, and every garment or other article that has been -taken off, must be brushed, folded, and put away in its proper place. - -In case of the master’s coming home wet from a ride, or otherwise, an -immediate change of warm dry clothes must be provided, and the wet or -damp things taken away and dried at a proper distance from the fire; -after having wiped the coat, or other woollen garments, with a sponge, -the way of the nap, or, if only spotted, with a silk handkerchief, in -the same manner, which will effectually smooth the grain of the cloth, -and remove all the spots. - -When preparing for a journey, care should be taken to ascertain the -probable time of absence, that sufficient change of linen, &c. may be -provided—nor must the shaving and dressing apparatus be forgotten. When -arrived at an inn, or visiting place, all his master’s things must be -carried into his dressing-room, and set in order for dressing, or for -the night, as nearly as possible in the same order as at home. If the -footman be not there, the valet will have to attend to his master’s -accommodation below stairs also. - -The valet is to be always in attendance, in case of his master’s coming -home unexpectedly—and he is to assist in waiting at table at all -meal-times. - -As the valet is much about his master’s person, and has the opportunity -of hearing his off-at-hand opinions on many subjects, he should -endeavour to have as short a memory as possible, and, above all, keep -his master’s council; and he should be very cautious of mischief-making -or tale-bearing, to the prejudice of other persons, as calculated to -involve his master in disputes, and ruin himself, if by chance he is -incorrect. - -The usual salary is from 30l. to 60l. per annum, but in some situations -much more. Perquisites, his master’s cast-off clothes. - - - TO CLEAN GOLD LACE. - - Rub it with a soft brush dipped in roche alum burnt, sifted to a very - fine powder. - - - TO REMOVE STAINS FROM MOURNING DRESSES. - - Boil a good handful of fig-leaves in two quarts of water till reduced - to a pint. Bombazine, crape, cloth, &c. need only be rubbed with - a sponge dipped in the liquor, and the effect will be instantly - produced. - - - NEW MODE OF SHAVING. - - Mix up with the brush, in prepared lather, one tea-spoonful of - finely pounded best lump whiting, without the smallest danger to the - razor’s edge or the surface of the chin. Perhaps the very best edge - may be given to the razor also, by throwing a pinch of whiting on a - moderately oiled or soaped strop. - - - TO CLEAN GILT BUCKLES, CHAINS, &C. - - Dip a soft brush in water, rub a little soap on it, and brush the - article for a minute or two, then wash it clean, wipe it; place it - near the fire till dry, and brush it with burnt bread finely powdered. - - - TO MANAGE RAZOR STROPS. - - Keep them moderately moist with a drop or two of sweet oil; a little - crocus martis and a few drops of sweet oil, rubbed well in with a - glass bottle, will give the razor a fine edge; pass it afterwards - on the inside of your hand when warm, and dip it in hot water just - before using. - - - TO SCOUR CLOTHES, COATS, PELISSES, &C. - - If a black, blue, or brown coat, dry 2 ounces of Fuller’s earth, and - pour on it sufficient boiling water to dissolve it, and plaster with - it the spots of grease; take a pennyworth of bullock’s gall, mix with - it half a pint of stale urine; and a little boiling water; with a - hard brush, dipped in this liquor, brush spotted places. Then dip the - coat in a bucket of cold spring water. When nearly dry, lay the nap - right, and pass a drop of oil of olives over the brush to finish it. - - If grey, drab, fawns, or maroons, cut yellow soap into thin slices, - and pour water upon it to moisten it. Rub the greasy and dirty spots - of the coat. Let it dry a little, and then brush it with warm water, - repeating, if necessary, as at first, and use water a little hotter; - rinse several times, in warm water, and finish as before. - - - TO CLEAN GLOVES WITHOUT WETTING. - - Lay the gloves upon a clean board, make a mixture of dried - fulling-earth and powdered alum, and pass them over on each side - with a common stiff brush: then sweep it off, and sprinkle them well - with dry bran and whiting, and dust them well; this, if they be not - exceedingly greasy, will render them quite clean; but if they are - much soiled, take out the grease with crumbs of toasted bread, and - powder of burnt bone: then pass them over with a woollen cloth, - dipped in fulling-earth or alum powder; and in this manner they can - be cleaned without wetting, which frequently shrinks and spoils them. - - - FULLER’S PURIFIER FOR WOOLLEN CLOTHS. - - Dry, pulverize, and sift the following ingredients: - 6 lbs. of fuller’s earth, - 1 lb. of pipe-clay, and - 4 oz. of French chalk. - Make a paste of the above with the following:— - 1 oz. of rectified oil of turpentine, - 2 oz. of spirit of wine, and - 1½ lbs. of melted oil soap. - Make up the compound into cakes, which are to be kept in - water, or in small wooden boxes. - - - TO DRIVE AWAY, OR PREVENT THE APPROACH OF MOTHS. - - Wrap up yellow or turpentine soap in paper, or place an open bottle, - containing spirits of turpentine within the wardrobe. But as the - smell of the latter may be unpleasant, sprinkle bay leaves, lavender, - or walnut-leaves, black pepper in grains, or Russia leather shavings. - - - TO REVIVE FADED BLACK CLOTH. - - Having cleaned it well, boil two or three ounces of logwood for half - a hour. Dip it in warm water and squeeze it dry, then put it into the - copper, and boil half an hour. Take it out and add a small piece of - green copperas, and boil it another half hour. Hang it in the air for - an hour or two, then rinse it in two or three cold waters, dry it and - let it be regularly brushed over with a soft brush, over which a drop - or two of oil of olives has been rubbed. - - - TO DRY-CLEAN CLOTH. - - Dip a brush in warm gall, apply it to greasy places, and rinse it - off in cold water; dry by the fire, then lay the coat flat, strew - damp sand over it, and with a brush beat the sand into the cloth; - then brush it out with a hard brush, and the sand will bring away the - dirt. Rub a drop of oil of olives over a soft brush, to brighten the - colours. - - - TO MAKE BREECHES BALL. - - Mix 1 pound of Bath brick, 2 pounds of pipe-clay, 4 ounces of pumice - stone powder, and six ounces of ox gall; colour them with rose pink, - yellow ochre, umber, Irish slate, &c. to the desired shade. - - - CLOTHES’ BALL. - - Mix 2 pounds of pipe clay, 4 ounces of Fuller’s earth, 4 ounces of - whiting, and a quarter of a pint of ox galls. - - - TO TAKE GREASE OUT OF LEATHER BREECHES. - - The white of an egg applied to the injured part, and dried in the - sun, will effectually answer this purpose. - - - _Another Method._ - - To two table spoonsful of spirit of turpentine, put half an ounce of - mealy potatoes, add some of the best Durham mustard, with a little - vinegar; let them dry, and when well rubbed, the spots will be - entirely removed. - - - TO CLEAN LEATHER. - - Take of French yellow ochre, 1 lb. - sweet oil, a dessert spoonful - Mix well together, so that the oil may not be seen: then - take of pipe-clay, 1 lb. - starch, ¼ lb. - Mix with boiling water, when cold, lay it on the leather; - and rub and brush it well when dry. - - - TO MAKE SCOURING BALLS. - - Portable balls for removing spots from clothes, may be thus - prepared. Fuller’s earth perfectly dried, (so that it crumbles - into a powder,) is to be moistened with the clear juice of lemons, - and a small quantity of pure pearl-ashes is to be added. Knead the - whole carefully together, till it acquires the consistence of a - thick elastic paste: form it into convenient small balls, and dry - them in the sun. To be used, first moisten the spot on the clothes - with water, then rub it with the ball, and let the spot dry in the - sun; after having washed it with pure water, the spot will entirely - disappear. - - - TO CLEAN GOLD LACE AND EMBROIDERY. - - For this purpose alkaline liquors are not to be used; for while they - clean the gold they corrode the silk, and change or discharge its - colour. Soap also alters the shade, and even the species of certain - colours. But, spirit of wine may be used without any danger of - its injuring either colour or quality; and, in many cases, proves - as effectual for restoring the lustre of gold, as the corrosive - detergents. But, though spirit of wine is the most innocent material - employed for this purpose, it is not in all cases proper. The golden - covering may be in some parts worn off; or the base metal, with which - it has been alloyed, may be corroded by the air, so as to leave the - particles of gold disunited; while the silver underneath, tarnished - to a yellow hue, may continue a tolerable colour to the whole: so it - is apparent that the removal of the tarnish would be prejudicial, and - make the lace or embroidery less like gold than it was before. - - - TO TAKE STAINS OUT OF SCARLET CLOTH. - - Take soap wort, bruise it, strain out the juice, and add to it a - small quantity of black soap; wash the stains a few times with this - liquor, suffering it to dry between whiles, and in a day or two they - will disappear. - - - TO TAKE STAINS OUT OF BLACK CLOTH, SILK, CRAPE, &c. - - Boil a large handful of fig-leaves in two quarts of water until - reduced to a pint. Squeeze the leaves, and put the liquor into a - bottle for use. The articles need only be rubbed with a sponge in the - liquor, and the stains will instantly disappear. - - - - - THE MAN COOK. - - -The man Cook, now become a requisite member in the establishment of a -man of fashion, is in all respects the same as that of a female Cook. -He is generally a foreigner, or if an Englishman, possesses a peculiar -tact in manufacturing many fashionable foreign delicacies, or of -introducing certain seasonings and flavours in his dishes, which render -them more inviting to the palate of his employer, than those produced -by the simply healthful modes of modern English Cooks. - -The man Cook has the entire superintendance of the kitchen, while his -several female assistants are employed in roasting, boiling, and all -the ordinary manual operations of the kitchen. His attention is chiefly -directed to the stew-pan, in the manufacture of stews, fricassees, -fricandeaux, &c. At the same time, his situation is one of great labour -and fatigue, which, with the superior skill requisite for excellence in -his art, procures him a liberal salary, frequently twice or thrice the -sum given to the most experienced female English Cook. - -As the scientific preparations of the man cook would themselves fill -a large volume, and are not generally useful in English families, it -is not deemed necessary to give place to them in this work; but the -following useful receipts having, inadvertently, been omitted under -the head Cook, they are inserted in this place rather than omitted -altogether. - -As the art of Cookery, or _gourmanderie_, is reduced to a regular -science in France, where an egg may be cooked half a hundred ways, so -those who can afford large families of servants, and give frequent -entertainments, consider a man-cook as economical, because he produces -an inexhaustible variety without any waste of materials, and that -elegance and piquancy of flavours which are necessary to stimulate -the appetites of the luxurious. In France, all culinary business -is conducted by men, and there are, at least, as many men cooks as -considerable kitchens; but in England, men cooks are kept only in about -3 or 400 great and wealthy families, and in about 40 or 50 London -hotels. But it is usual in smaller establishments to engage a man cook -for a day or two before an entertainment.[21] - - - METHOD OF PREPARING AN EAST INDIA CURRY, WITH THE ARTICLES - USED THEREIN. - - Let the fowl, duck, rabbit, meat, fish, or vegetable, &c. be cut - up into small pieces, sprinkling a little flour thereon, fried in - butter, (with two middle-sized onions sliced fine,) or what is called - drawn in a pan, then stewed in the gravy from a pound of beef (though - water is as frequently used) over a brisk fire, for about twenty - minutes, with two or three table-spoonsful of the mixture, as below, - stirring the whole occasionally; or the powder may be rubbed well - over the fowl, &c. and fried with it, adding two ounces of butter, - the juice of a fine lemon, or half a wine glass of lemon juice, - or lemon pickle,—two cloves of garlic, chopped very fine, and one - tea-spoonful of salt. If any of the ingredients predominate too much, - or an insufficiency prevail, subtract or add according to taste. For - a larger quantify of meat than the weight of a large fowl, use more - of the mixture in proportion. The curry will be much improved by the - mixture being made into a thin paste with a few spoonsful of cream, - and then rubbed over the meat, previously to its being put into the - stew-pan. - - - CURRY POWDER. - - Thirteen ounces coriander seed, three ounces cumin seed, two ounces - black pepper, four ounces China turmeric, or curcuma root, half an - ounce Cayenne pepper, one quarter of an ounce powdered cassia, one - quarter of an ounce powdered white ginger, also one half of an ounce - of cardamums, one quarter of an ounce of cloves, and one quarter of - an ounce of allspice. - - The above quantities are enough for twenty curries, but it should be - kept dry in a tin canister. - - The curried fowl, &c. as above, will require three quarters of a - pound of rice to be a sufficiency for curry eaters. The curry and the - rice should be served in separate dishes, with covers, the dishes - having heaters, or in hot water dishes, such as those used for - beef-steaks. - - N. B.—Two or three sour apples cut into quarters, as well as a few - fresh mushrooms, are great improvements to all curries; as are - truffles. If the latter are used, the liquor in which they are boiled - should be added to the curry. - - - MODE OF PREPARING MULGA-TAWNEY, AS AT MADRAS. - - Cut up a fowl, duck, rabbit, beef, or mutton, boil the same - in two quarts of water for a quarter of an hour; then mix the - under-mentioned therein, previously bruising the spices in a mortar, - rejecting the husk. For a larger quantity of meat than the weight of - a large fowl, use more of the mixture in proportion. - - Two table spoons over-filled of the curry powder or ingredients, - answers the purpose, and better, adding the butter, onions, garlic, - pease-flour, acid, &c. - - One quarter of an ounce China turmeric, one sixth of an ounce Cayenne - pepper, one ounce and a quarter coriander seed, one third of an ounce - of powdered cassia, two drams two scruples black pepper. - - One table-spoon of butter; juice from a fine lemon, or equal quantity - of lemon-pickle, three middle sized onions cut fine, six cloves of - garlic chopped very fine, six tea-spoons of pease-flour, high-dried - or baked; then pour thereon half a pint of boiling-water, strain the - ingredients through a fine cloth or sieve, then put the same with - fowl, &c. over the fire, adding at this time the butter and onions - previously fried together, boil the same for half an hour, adding, in - the last five minutes, the acid, when the Mulga-tawney will be ready - for the table; which eaten as soup and bouilli, mixing rice therein, - will prove not only palatable, but an excellent stomachic. The - Mulga-tawney, or soup, when done, should be nearly the consistency of - cream; if it should prove otherwise, when proceeding as above, more - or less water should be used on the onset, but not afterwards added. - The soup with the meat to be served in a tureen, and sent to table - quite hot; the rice in a dish having hot water below and a cover. - - A prejudice may exist against Curry and Mulga-tawney, but there can - be no doubt of both being perfectly wholesome; as, to wit, throughout - the East Indies, it is the daily food of millions of all ages. - - - METHOD OF BOILING RICE. - - The following is different from that adopted generally in England, - but was followed by an old Indian officer when here, and found to - answer perfectly well; but the object to be accomplished is, that the - rice should be well done, as white as possible, and perfectly free - from water: the rice used should be Patna; the Carolina, though much - whiter, is not so good either for Curry or Mulga-tawney. - - Take a pound of Patna rice, have the same well washed, looking over - each grain for small stones, husks, &c. then put the rice into a - saucepan, and pour thereon boiling water, put on the cover, and let - the saucepan remain off the fire about a quarter of an hour; in that - time, if the water was full boiling, the rice will be sufficiently - softened for use; pour the water off, and to dry the rice, set it - over the fire for a couple of minutes, stirring it well during the - time with a fork. Proceeding as above the rice will be as dry and as - well cooked as that prepared by the natives in the East Indies; great - care to be taken that it does not become hard by the heat. - - Another way of boiling the rice is, to soak it an hour in cold water, - then put it into a saucepan and cover it with hot water, adding one - tea-spoonful of salt to every tea-cup full of rice. Place it over the - fire, and when it has boiled about ten minutes, the water should be - poured off. Then cover the saucepan close down, and let it stand by - the fire for a few minutes, when the rice will become dry, and fit to - serve up with your curry. - - - - - THE HEAD COACHMAN. - - -On the sobriety, steady conduct, and respectable appearance of this -important servant, depend the exterior appearance of the family with -which he resides. Every genuine Coachman has his characteristic -costume. His flaxen curls or wig, his low cocked hat, his plush -breeches, and his benjamin surtout, his clothes being also well -brushed, and the lace and buttons in a state of high polish. Care in -driving his horses so as to preserve his own family and not injure -other passengers on horse or foot, that he may not involve his master -in law-suits, and wound the feelings of those he is driving, is of the -utmost consequence. It is his business to have the carriage kept in -repair, and to prevent his master being imposed upon by wanton charges; -and in like manner to advise and assist in the purchase of horses, and -in this delicate business, protect the interest of his employer. Much -depends on his zeal, as to the annual expenditure of a carriage, with -reference to the coach-maker, the horse-dealer, and the farrier; and -he will do well always to make special contract, and leave as little -as possible to the conscience of others. When only one coachman is -kept, his duties generally include the whole of the stable business, -as well as the cleaning, greasing, and examining the carriage; about -which latter, he should never trust to chance; and consult the smith -or coach-maker as often as he apprehends a possibility of danger. The -following instructions apply to the coachman’s duty when assisted by -an establishment, but they apply to the coachman alone when there is -no stable establishment, and whether the horses are jobbed or not, his -anxious attention to their welfare is equally required. - -If not fatigued by late hours on the preceding night, he rises to -take care of his horses, at the same hour as the other men on the -establishment, and they are attended in the same manner, by himself and -his assistants, as is hereafter described, under the head _Groom_. - -The necessary morning business of the stable usually occupies the -servants till breakfast time, after which they all return to the -stable, shake down the litter on each side of the horses, and put the -stable in good order, in expectation of their master, who probably, -pays them a visit after breakfast to inspect the horses, give orders, -or make enquiries. - -The helpers and assistants are now busily employed in looking over and -cleaning such of the harness as was last used, and remains uncleaned. -This, having been washed from the wet dirt, and clean sponged -over-night, after the arrival of the carriage, and being now dry, is -first brushed with a dry hard brush, and the brass ornaments cleaned, -for which purpose see the receipts; or the silver ornaments may be -cleaned with finely-powdered charcoal, and polished off with a soft -brush. - -The ornaments being cleaned, the leathers are to be blacked with the -liquid mixture, which is a very valuable and excellent receipt for -that purpose; the brushes to be used are, 1, a hard brush for taking -off the dirt; 2, a soft brush for laying on the mixture; and 3, a -polishing brush. - -After breakfast, the coachmen, with their assistants, or each, if -more than one, proceed to clean their respective coaches; first, well -washing the carriage part and wheels with a mop and a water brush. The -back straps and straps of the springs are to be blacked, and in short, -all the parts, that are of leather, are to be blacked in the same way -as the harness, the brass or other ornaments being first cleaned. The -wheels and bed of the carriage are next to be greased or oiled, and the -linch-pins securely put in. - -The inside of the coach is then to be brushed, the glasses cleaned, and -the lamps cleaned and trimmed. - -The carriage, horses, harness, and the whole equipage being now ready, -the coachman attends his master or mistress for _orders_, if not -previously received. - -When the time is nearly arrived at which the coach is ordered, the -helper or assistants harness the horses and _put them to_, while the -coachman is dressing himself. He then narrowly inspects the whole -equipage—sees that the coach, horses, harness, and all things are in -order; when taking his whip and the reins in his left hand, a man -standing at the heads of the horses, he mounts the box, on the _near -side_, and drives off to the door. - -In due time, the coach and other carriages, as well as the saddle -horses, return, when the coachman alights, unbuckles the reins, and -giving the horses into the care of the helpers, takes his whip with -him into the stable, and deposits it in its proper place. He then, if -there be time and day-light, washes and cleans his coach. - -At eight o’clock, if not otherwise engaged, he attends the regular -stable duties, and waters, feeds, rubs down, litters, and racks up his -horses, in the usual manner. - -The wages of the head or upper coachman, is from 25 to 36 guineas per -annum, with generally two suits of livery—a box coat once in two or -three years, two hats, and two pair of boots; also one or two stable -dresses, consisting of overalls, jackets, waistcoats, and undress frock -coat. - - - TO CLEAN BRASS ORNAMENTS ON CARRIAGES AND HARNESS. - - Take half a pint of turpentine, ¼ of a pound of rotten stone, - ¼ of a pound of charcoal, finely powdered, and ½ a pint of the - drippings of sweet oil. Mix them, and apply the paste with leather, - and polish it off with powdered charcoal. - - - BLACK DYE FOR HARNESS. - - The colour of harness that has become rusty or brown by wear, may be - restored to a fine black after the dirt has been sponged and brushed - off, by using the following mixture: viz. - - Boil logwood chips in three quarts of soft water, to which add three - oz. of nut-galls, finely powdered, and one oz. of alum; simmer the - whole together for half an hour, and it will be fit for use. - - - LIQUID BLACKING FOR HARNESS. - - Take two oz. of mutton suet, melted, 6 oz. of purified bees wax, - melted; ¼ lb. lamp black; 1 gill of turpentine; 2 oz. of Prussian - blue, powdered; 1 oz. of indigo blue, ground; 6 oz. of sugar-candy, - melted in a little water; and 2 oz. of soft soap. Mix, and simmer - over the fire 15 minutes, when add a gill of turpentine. Lay it on - the harness with a sponge, and then polish it. - - - TO BRING HORSES OUT OF A STABLE IN CASE OF FIRE. - - Throw the saddle or harness to which it has been used over its back, - and it will come out of the stable as tractably as usual. - - - - - THE FOOTMAN. - - -The business of the Footman is so multifarious and incessant, that in -most families, if he be industrious, attentive, and disposed to make -himself useful, he will find full employment in the affairs of the -house, and the more useful he can make himself, in a general way, the -more acceptable will be his services to the whole house, the greater -will be his reward, and the more comfortable he will be himself. - -In many genteel small families, the footman is the only man servant, -in which case he is expected to make himself generally useful; but his -particular departments are, the cleaning of the knives, shoes, plate, -and furniture; answering the door, going of errands, waiting at table, -and answering the parlour bell. The footman finds himself merely in -linen, stockings, shoes, and washing; but if silk stockings, or any -extra articles are expected to be worn, they are found by the family. -On quitting service, every livery servant is expected to leave behind -him any livery had within six months; the last new livery is usually -reserved for Sundays and dress occasions. - -For the better dispatch of his own particular business, it is -indispensably necessary that the footman should _rise early_, and as -every moment of his time will be appropriated, he must endeavour to get -that part of his business, which depends upon himself, done before the -family are stirring, as interruptions may then occur, and his necessary -labours be unavoidably delayed, or made to interfere with other -business, not less necessary. - -The footman should endeavour to get the dirtiest part of his work done -first; such as cleaning the shoes and boots, knives and forks, brushing -and cleaning clothes, hats and gloves, and cleaning the furniture, &c. -&c. For these purposes, his working dress should be generally a pair of -overalls, a waistcoat and fustian jacket, and a leather apron, with a -white apron to put on occasionally, when called from these duties.[22] - -The business of the footman below stairs being done, he next proceeds -to clean the lamps in the best rooms. The oil in them should be fine -and good, and changed once a week or ten days, and the cottons should -be thick and closely woven, always kept dry, and cut even at the top, -and soaked a little when fresh put in, by letting down the oil to them -for a short time. - -For cleaning boots and shoes, he takes care to provide himself with -proper brushes and good blacking. In boots he will not clean the tops -till he has finished the feet and legs, when it will be necessary to -cover the legs whilst he is cleaning the tops. - -Ladies’ shoes are to be cleaned with milk, and other liquids, according -to their colour, and merely the edges of the soles are to be blacked -and polished, but in cleaning these and gentlemen’s dress shoes, great -care must be taken not to soil the inside linings. - -Afterwards, the next business in rotation in the morning, will be to -clean the mahogany and other furniture, in the parlour and best rooms. -Whether the tables, side-boards, cellerets, chairs, &c. be of a light -or dark colour, they must be cleaned with a preparation or oil of an -appropriate colour. - -In using the different compositions, have two pieces of woollen cloth -for each, one to put it on with, and the other for polishing. Sometimes -a hard brush will be required to lay on the paste, and a piece of soft -cork to rub out the stains. Always rub the wood the way of the grain, -and remember to dust the furniture before you begin to clean it. - -If oil be used, let it be rubbed off as quickly as possible, and then -polished with another cloth. When wax is used, let it be applied very -sparingly, and polished off with another cloth. - -The brass rods or other ornaments to side-boards, cellarets, &c. should -be cleaned before the mahogany is touched. The dirt on these ornaments -may be removed with flannel well soaped, and polished off with the -plate leather. If any brass work has the lacquer worn off, it may be -cleaned with brick-dust and leather. - -Every article of furniture should be cleaned and rubbed in the middle -of the room, when convenient, to prevent smearing and injuring the -walls. - -_Looking Glasses_ being very costly, should be cleaned with great -care. First, take a clean soft sponge, just squeezed out of water, -and then dipped in spirits of wine; rub the glass over with this, -and then polish it off with fine powder blue, or whiting tied up in -muslin, quickly laid on, and then well rubbed off, with a clean cloth, -and afterwards with a silk handkerchief. If the glass be very large, -no more of it should be wetted with the spirit at a time, than can be -cleaned off quickly. - -The frames must never be touched with any thing wet or damp. -Cotton-wool is the best thing to rub them with, as it will take off the -stains and dirt without doing any injury;[23] or, if the frames are -varnished, they may be rubbed with the spirits of wine, which will at -once take out the spots and dirt, after which they may be re-varnished. - -Pictures are best cleaned lightly with a wet sponge, but should never -be touched with a cloth. - -The attendance of the footman will now be required in the breakfast -parlour, for which purpose, he must prepare by washing himself, and -throwing off his working dress. - -In the directions to the butler, we have given sufficiently at large, -setting out the breakfast table, and waiting at breakfast, which in -small families becomes solely the business of the footman. - -After breakfast, he sets the parlour to rights by sweeping up the -crumbs, shaking the green cloth, and laying it again on the table, -making up the fire and sweeping up the hearth. - -The footman now carries out such messages and cards as he is charged to -deliver. - -When the footman is obliged to go out with the carriage, the butler or -under butler usually undertakes to do such things in his absence, as he -necessarily leaves undone. - -In large families, the footman lays the cloth for dinner, and the -knives and forks and glasses, and the butler arranges the silver -articles, and sees that the whole is correctly laid out. When the hour -of dinner approaches, notice is usually given, by the ringing of a bell -by the footman, ten or fifteen minutes before the time; and during this -time he is busy in carrying up every thing that he thinks may or can be -wanted during dinner, so as to have every thing at hand, at that time. -Again he rings the dinner bell, to announce to the family that dinner -is going up, when the butler takes the first dish, and is followed by -the under butler and footman with the remainder of the fish and soups, -which the butler places on the table, and removing the covers, gives -them to the footman and under butler, who convey them out of the room. -The servants then take their respective stations,—the butler at the -side-board, to serve the wines or beer when called for; the footman -at the back of his master’s chair, and the lady’s footman, if any, -behind his lady. When the soups and fish have been served round, the -butler rings the dining-room bell to warn the cook to be ready with -the removes, which are generally, solid joints of meat, or the first -course, if no removes; the butler then removes the dishes from the -table, and hands them to the footman or under butler, who carries them -away. If wine or beer is asked for, the footman or under butler puts -the empty glasses on a waiter, and the butler fills them. When a clean -plate is wanted, the butler hands it to the footman, with a clean knife -and fork, and the footman puts the dirty one in the proper place to be -taken away. - -When the butler sees that the first course is nearly done with, he -again gives notice to the cook, and proceeds to take all the dishes off -the table, and the footman and under butler take them away, and fetch -the second course. The butler being employed, in the mean time, in -setting the table in order, laying the mats, clean spoons, glasses, &c. -The footman, with the assistance of the house-maids and others, having -brought up the next course, the butler places the dishes on the table, -takes off the covers, hands them to the footman, to be taken away, and -again takes his station at the side-board, and during the whole dinner, -the same kind of etiquette as before, is observed by every servant in -attendance, (of which, in some cases, there are several besides the -butler, under butler, and footman; namely, the lady’s footman, valet, -and on particular occasions, waiters hired for the purpose.) The third -course, (consisting of pastry, viz. pies, tarts, &c. with game at -the top and bottom of the table, and the cheese and salads placed on -the side-board) which being removed, as before, the butler with a -napkin wipes off the stains and marks of the hot dishes on the tables, -and places the dessert, as it is brought up by the footman and under -butler. He also puts the wine on the table, and the under butler the -wine-glasses, while the footman places the finger glasses before each -person, and a plate, with a knife and fork and spoon on each plate, the -butler putting other spoons for serving the fruits, jellies, &c. The -butler takes his place behind his master’s chair, at the foot of the -table, and the lady’s footman, behind his lady’s chair at the head, to -hand the wines, &c. and all the other servants leave the room, taking -with them all the things that have been used. - -The footman, as soon as all the things are carried down, repairs -to the drawing-room, makes up the fire, sweeps up the hearth, and -otherwise prepares that room. The butler also taking occasion to see -that the lamps and candles are lighted, and the card tables set out, -with candles and two packs of cards on each, and the chairs and sofas -properly arranged by the footman. - -The butler and footman then retire to their several avocations in the -butler’s pantry, where the footman is employed in washing and wiping -the glasses, and the under butler cleaning the plate, (which the -kitchen maid generally washes.) When the ladies have retired from the -dining-room, and the drawing-room bell rings for coffee, the footman -enters with the tray, the coffee being made below stairs, and the bread -and butter, cakes, toast, &c. the under butler, or some other servant -following, to take away the empty cups and saucers on a waiter or -tray. At tea time, the butler carries up the tea-tray, and the footman -the toast, muffins, &c. (which are prepared by the kitchen maid). Tea -is announced to the gentlemen by the footman, and the gentlemen having -joined the ladies, the tea and coffee is handed round by the butler, -bread and butter, toast, &c. by the footman, the under butler following -to take away the cups and saucers. - -If there be no supper, the wine, when ordered, is carried in by the -butler, and the glasses, &c. on a tray, by the footman; if sandwiches -are introduced, they are carried up on a tray, covered with a clean -cloth, by the footman, the butler attending in the room to hand the -wines, &c. - -The company being gone, the bed-room candlesticks are brought by the -footman, and are handed to each person respectively as he wishes to -retire to bed. - -The footman then shuts up all the lower part of the house, if not -before done, and retires to bed himself. The butler follows last, sees -all safe, and retires also. - -In going out with the carriage, the footman should be dressed in his -best livery, his shoes and stockings being very clean, and his hat, -great coat, &c. being well brushed; nothing being so disgraceful as a -slovenly exterior. He should be ready at receiving directions at the -carriage door, and accurate in delivering them to the coachman, and -though he may indicate the importance of his family by his style of -knocking at a door, he ought to have some regard to the nerves of the -family and the peace of the neighbourhood. When the carriage waits at -routs or public places, he should abstain from drinking with other -servants, and take care to be within call when wanted. His expertness -in letting down the steps and putting them up again, and his caution in -shutting the door, so as not to injure any one, or the dresses of the -ladies, are expected. - -When he walks out behind his mistress, he should preserve a modest -demeanour, and protect her, if necessary, from intrusion or insult; -and on this duty he is expected to be particularly attentive to every -part of his dress. In answering the door it is his duty to behave -respectfully to all enquirers after his master or mistress, and never -to presume on his knowledge of persons whom they ought to see or ought -not to see, except in obedience to positive instructions. - -The Footman’s wages are from 20 to 30 guineas, with two suits of -livery, and two undress suits. - - - LIQUID FOR CLEANSING BOOT TOPS, &c. - - Mix in a phial, one drachm of oxy-muriate of potass, with two ounces - of distilled water; and when the salt is dissolved, add two ounces - of muriatic acid. Then shake well together, mix in another phial, - three ounces of rectified spirit of wine with half an ounce of the - essential oil of lemon, unite the contents of the two phials, and - keep the liquid thus prepared, closely corked for use. This chemical - liquid should be applied with a clean sponge, and dried in a gentle - heat; after which, the boot-tops may be polished with a proper brush, - so as to appear like new leather. - - - _Another Method of Cleaning Boot-Tops._ - - Take of white vitriol, powdered, one ounce, - acid of sugar one ounce, - water, one quart. - Mix together. - Put a label on it, “Rank Poison.” - - Sponge the tops with water first: then mix with the liquid, - and then with water again. - - - TO CLEAN MAHOGANY FURNITURE. - - Take two ounces of bees’ wax, scrape it fine, put it into a pot or - jar, and pour over it enough of spirits of turpentine to cover it; - let it stand a little while, and it will be ready for use. If the - furniture is to be kept a dark colour, mix a very small quantity of - alkanet root or rose-pink, with it. - - - TO CLEAN FURNITURE WITH OIL. - - Take a pint of cold-drawn linseed oil, and if you wish to colour - it, take a little alkanet root or rose-pink, and mix with it: put a - little on the furniture, and rub it well with a woollen cloth; do not - let the oil stand long on the table before it is rubbed off. - - - GERMAN POLISH FOR FURNITURE. - - Melt a quarter of a pound of yellow wax and an ounce of black resin, - well beaten, in an earthen pipkin. Then pour in by degrees two ounces - of spirit of turpentine. When the whole is thoroughly mixed, put it - into an earthen jar, and keep it covered for use. Spread a little of - it on the furniture with a woollen cloth, rub it well in, and in a - few days the polish will be as hard and as bright as varnish. - - - TO WARM A CARRIAGE. - - Convey into it a stone bottle of boiling water, or for the feet a - single glass bottle of boiled water, wrapped in flannel. - - - TO PRESERVE BRASS ORNAMENTS. - - Brass ornaments, when not gilt or lackered, may be cleaned, and a - fine colour may be given to them by two simple processes. The first - is to beat sal ammoniac into a fine powder, then to moisten it with - soft water, rubbing it on the ornaments, which must be heated over - charcoal, and rubbed dry with bran and whiting. The second is to - wash the brass work with roche alum boiled in strong ley, in the - proportion of an ounce to a pint; when dry it must be rubbed with - fine tripoli. Either of these processes will give to brass the - brilliancy of gold. - - - TO PREVENT THE SMOKING OF A LAMP. - - Soak the wick in strong vinegar, and dry it well before you use it; - it will then burn both sweet and pleasant, and give much satisfaction - for the trifling trouble in preparing it. - - If for want of the above mentioned preparation any should escape, a - wet sponge suspended by a string or wire over the flame of a lamp, - at a few inches distance, will absorb all the smoke and disagreeable - effluvia. Rinse it in warm water when wanted the next day. - - - TO CLEAN WATER CASKS. - - Scour the inside well out with water and sand, and afterwards apply - a quantity of charcoal dust. Another and better method is, to rinse - them with a pretty strong solution of oil of vitriol and water, which - will entirely deprive them of their foulness. - - - TO TAKE STAINS OUT OF MAHOGANY. - - Mix 6 ounces of spirit of salts, and ½ an ounce of rock salt of - lemons (powdered) together. Drop a little on the stains, and rub it - with a cork till it disappear. Wash off with cold water. - - - TO REMOVE SPOTS OF GREASE FROM CLOTH. - - Spots of grease may be removed by a diluted solution of potash, - but this must be cautiously applied, to prevent injury to the - cloth. Stains of white wax, which sometimes fall upon clothes from - wax-candles, are removed by spirits of turpentine, or sulphuric - ether. The marks of white paint may also be discharged by the - above-mentioned agents. - - - TO CLEAN CANDLESTICKS AND SNUFFERS. - - If silver or plated, care must be taken that they are not scratched - in getting off the wax or grease; therefore never use a knife for - that purpose, nor hold them before the fire to melt the wax or - grease, as in general the hollow part of the candlesticks, towards - the bottom, is filled with a composition that will melt if made too - hot. Pour boiling water over them; this will take all the grease off - without injury, if wiped directly with an old cloth, and save the - brushes from being greased: let them in all other respects be cleaned - like the rest of the plate. - - - TO CLEAN JAPANNED CANDLESTICKS. - - Never hold them near the fire, nor scrape them with a knife; the best - way is to pour water upon them just hot enough to melt the grease; - then wipe them with a cloth, and if they look smeared, sprinkle a - little whiting or flour upon them, and rub it clean off. - - Be very particular in cleaning the patent snuffers, as they go with a - spring, and are easily broken. The part which shuts up the snuffings - has in general a small hole in it, where a pin can be put in to keep - it open while cleaning it; be sure to have them well cleaned, that - the snuff may not drop about when using them. The extinguishers - likewise must be cleaned in the inside, and put ready with the - snuffers, that the candlesticks may not be taken up without them. - - - TO CLEAN FURNITURE. - - Keep the furniture paste or oil in a proper can or jar, that there - may be no danger of upsetting when using it. Have two pieces of - woollen cloth, one for rubbing it on, the other for rubbing it - dry and polishing; also an old linen cloth to finish with, and a - piece of smooth soft cork to rub out the stains: use a brush if the - paste be hard. Always dust the table well before the oil or paste - is put on; and if it should be stained rub it with a damp sponge, - and then with a dry cloth. If the stain does not disappear, rub it - well with the cork, or a brush the way of the grain, for if rubbed - cross-grained, it will be sure to scratch it. Be careful to keep the - cork and brush free from dust and dirt. When the dust is cleaned off - and the stains have been got out, put on the oil or paste, but not - too much at a time; rub it well into the wood; if oil, be as quick - as possible in rubbing it over the table, and then polish it with - another woollen cloth. If wax, put a little bit on the woollen cloth, - with the finger, or a small stick; rub it well with this till the - table has a high polish, then have another cloth to finish it with. - Be very careful to have the edges of the tables well cleaned, and the - oil and wax well rubbed off. - - - TO BRUSH CLOTHES. - - Have a wooden horse to put the clothes on, and a small cane or small - hand-whip to beat the dust out of them; also a board or table long - enough for them to be put their whole length when brushing them. Have - two brushes, one hard and the other soft: use the hardest for the - great coats, and the others when spotted with dirt. Fine cloth coats - should never be brushed with too hard a brush, as this will take off - the nap, and make them look bare in a little time. Be careful in the - choice of your cane; do not have it too large, and be particular not - to hit too hard; be careful also not to hit the buttons, for it will - scratch, if not break them. - - If a coat be wet, and spotted with dirt, let it be quite dry before - you brush it; then rub out the spots with the hands, taking care not - to rumple it. If it want beating, do it as before directed; then lay - the coat at its full length on a board; let the collar be towards the - left hand, and the brush in the right; brush the back of the collar - first, between the two shoulders next, and then the sleeves, &c. - observing to brush the cloth the same way that the nap goes, which is - towards the bottom of the coat. When both sides are properly done, - fold them together; then brush the inside, and last of all the collar. - - - TO TAKE OUT GREASE FROM CLOTHES. - - Have a hot iron with some thick brown paper: lay the paper on the - part where the grease is, then put the iron upon the spot; if the - grease comes through the paper, put on another piece, till it does - not soil the paper. If not all out, wrap a little bit of cloth or - flannel round the finger, dip it into spirit of wine, and rub the - grease spot; this will take it entirely out. Be careful not to - have the iron too hot; but try it on a piece of white paper, and - if it turn the paper brown, or scorch in the least, it is too - hot. If paint should get on the coats, always have spirit of wine - or turpentine ready, which, with a piece of flannel or cloth, will - easily take it off, if not left to get quite dry. - - - TO CLEAN TEA TRAYS. - - Do not pour boiling water over them, particularly on japanned ones, - as it will make the varnish crack and peel off; but have a sponge - wetted with warm water and a little soap, if the tray be very dirty, - then rub it with a cloth; if it looks smeary, dust on a little flour, - then rub it with a dry cloth. If the paper tray gets marked, take - a piece of woollen cloth, with a little sweet oil, and rub it over - the marks; if any thing will take them out this will. Let the urn be - emptied, and the top wiped dry, particularly the outside, for if any - wet be suffered to dry on, it will leave a mark. - - - METHOD OF DARKENING MAHOGANY. - - Nothing more is necessary than to wash the mahogany with lime-water, - which may be readily made by dropping a nodule of lime into a bason - of water. - - - TO WASH AND CLEAN GENTLEMEN’S GLOVES. - - Wash them in soap and water till the dirt is got out, then stretch - them on wooden hands, or pull them out in their proper shape. Never - wring them as that puts them out of form and makes them shrink; put - them one upon another and press the water out. Then rub the following - mixture over the outside of the gloves. If wanted quite yellow, take - yellow ochre; if quite white, pipe clay; if between the two, mix a - little of each together. By proper mixture of these any shade may be - produced. Mix the colour with beer or vinegar. - - Let them dry gradually, not too near the fire nor in too hot a sun; - when they are about half dried rub them well, and stretch them out - to keep them from shrinking and to soften them. When they are well - rubbed and dried take a small cane and beat them, then brush them; - when this is done iron them rather warm, with a piece of paper over - them, but do not let the iron be too hot. - - - TO MANAGE WATER-PIPES IN WINTER. - - When the frost begins to set in, cover the water-pipes with hay or - straw bands, twisted tight round them. Let the cisterns and water - butts be washed out occasionally; this will keep the water pure and - fresh. - - In pumping up water into the cistern for the water-closet, be very - particular, in winter-time, as in general the pipes go up the - outside of the house. Let all the water be let out of the pipe when - you have done pumping; but if this be forgotten, and it should get - frozen, take a small gimblet and bore a _hole_ in the pipe, a little - distance from the place where it is let off, which will prevent its - bursting. Put a peg in to the hole when the water is let off. Pump - the water up into the cistern, for the closet every morning, and once - a week take a pail of water, and cast it into the basin, having first - opened the trap at the bottom; this will clear the soil out of the - pipe. - - - TO PRESERVE HATS. - - Hats require great care, or they will soon look shabby. Brush them - with a soft camel-hair brush, which will keep the fur smooth. Have - a stick for each hat, to keep it in its proper shape, especially if - the hat be wet: put the stick in as soon as the hat is taken off, and - when dry put it into a hat-box, particularly if not in constant use, - as the air and dust soon turn hats brown. If the hat is very wet, - handle it as lightly as possible; wipe it dry with a cloth or silk - handkerchief; then brush it with the soft brush. - - - VARNISH FOR WAINSCOTTING, SMALL ARTICLES OF FURNITURE, BALUSTRADES, - AND INSIDE RAILING. - - Take gum sandarac, 6 oz. - shell lac, 2 oz. - colophonium, or resin, - white glass pounded, - clear turpentine, each 4 oz. - pure alcohol, 32 oz. - Dissolve the varnish according to the directions given - for compound mastic varnish. - - This varnish is sufficiently durable to be applied to - articles destined to daily and continual use. Varnishes - composed with copal ought, however, in these cases, to be - preferred. - - - _Another._ - - Melt over a moderate fire, in a very clean vessel, two ounces of - white or yellow wax; and, when liquefied, add four ounces of oil of - turpentine. Stir the whole until it is entirely cool, and the result - will be a kind of pomade fit for waxing furniture, and which must be - rubbed over them according to the usual method. The oil of turpentine - is soon dissipated; but the wax, which by its mixture is reduced to a - state of very great division, may be extended with more ease, and in - a more uniform manner. The essence soon penetrates the pores of the - wood, calls forth the colour of it, causes the wax to adhere better, - and the lustre which thence results is equal to that of varnish, - without having any of its inconveniences. - - - COLOURED VARNISH FOR PLUM-TREE, MAHOGANY, AND ROSE-WOOD. - - Take of gum sandarac, 4 oz. - seed lac, 2 oz. - mastic, - Benjamin in tears, each 1 oz. - pounded glass, 4 oz. - Venice turpentine, 2 oz. - pure alcohol, 32 oz. - - The gum sandarac and lac render this varnish durable; it - may be coloured with a little saffron or dragon’s blood. - - - TO MAKE BLACKING. - - Take of ivory-black and treacle, each 12 oz. - spermaceti oil, 4 oz. - white wine vinegar, 4 pints. - Mix. - - This blacking, (recommended by Mr. Gray, lecturer on the - materia medica,) is superior in giving leather a finer polish - than any of those that are advertised, as they all contain - sulphuric acid, (oil of vitriol,) which is necessary, to give - it the polishing quality, but it renders leather rotten and - very liable to crack. - - - _Another._ - - Take of vinegar, No. 18, (the common,) 1 quart, - ivory-black, and treacle, each 6 oz. - vitriolic acid, and spermaceti, (or common oil,) - each 1½ oz. - Mix the acid and oil first, afterwards add the other - ingredients; if, when it is used, it does not dry quick - enough on the leather, add a little more of the vitriol, a - little at a time. When there is too much of the vitriolic - acid, which is various in its strength, the mixture will - give it a brown colour. - - - _Liquid Japan Blacking._ - - Take 3 ounces of ivory-black, 2 ounces of coarse sugar, one ounce - of sulphuric acid, one ounce of muriatic acid, one table-spoonful - of sweet oil and lemon acid, and one pint of vinegar. First mix the - ivory-black and sweet oil together, then the lemon and sugar, with a - little vinegar, to qualify the blacking; next add the sulphuric and - muriatic acids, and mix them all well together. - - - _A Cheap Method._ - - Ivory-black, two ounces; brown sugar, one ounce and a half; and sweet - oil, half a table spoonful. Mix them well, and then gradually add - half a pint of small beer. - - - _Another Method._ - - A quarter of a pound of ivory-black, a quarter of a pound of moist - sugar, a table spoonful of flour, a piece of tallow about the size of - a walnut, and a small piece of gum arabic. Make a paste of the flour, - and whilst hot, put in the tallow, then the sugar, and afterwards mix - the whole well together in a quart of water. - - - _Bailey’s Composition for Blacking Cakes._ - - Take gum tragacanth, one ounce; neat’s-foot oil, super-fine - ivory-black, deep blue, prepared from iron and copper, each two - ounces; brown sugar-candy, river water, each four ounces. Having - mixed well these ingredients, evaporate the water, and form it into - cakes. - - - _Blacking Balls for Shoes._ - - Take mutton suet, four ounces; bees’ wax, one ounce; sweet oil, one - ounce; sugar-candy and gum arabic, one dram each in fine powder; - melt these well together over a gentle fire, and add thereto about - a spoonful of turpentine, and lamp black sufficient to give it a - good black colour. While hot enough to run, make it into a ball, by - pouring the liquor into a thin mould; or let it stand till almost - cold; when it may be moulded by the hand. - - - TO RENDER LEATHER WATER PROOF. - - This is done by rubbing or brushing into the leather a mixture of - drying oils, and any of the oxides or calxes of lead, copper, or - iron: or by substituting any of the gummy resins, in the room of the - metallic oxides. - - - FURNITURE PASTE. - - Scrape four ounces of bees’-wax into a basin, and add as much oil of - turpentine as will moisten it through. Then powder a quarter of an - ounce of resin, and add as much Indian red as will bring it to a deep - mahogany colour. When the composition is properly stirred up, it will - prove an excellent cement or paste for blemishes in mahogany, and - other furniture. - - - _Another Method._ - - Scrape four ounces of bees’-wax, as before. To a pint of oil of - turpentine, in a glazed pipkin, add an ounce of alkanet-root. Cover - it close, and put it over a slow fire, attending it carefully that - it may not boil over, or catch fire. When the liquid is of a deep - red, add as much of it to the wax as will moisten it through, also a - quarter of an ounce of powdered resin. Cover the whole close, and let - it stand six hours, when it will be fit for use. - - - _Furniture Oil._ - - Put some linseed-oil into a glazed pipkin, with as much alkanet root - as it will cover. Let it boil gently, and it will become of a strong - red colour: when cool it will be fit for use. - - - TO REMOVE FLIES FROM ROOMS. - - Take half a tea-spoonful of black pepper, in powder, one tea-spoonful - of brown sugar, and one table-spoonful of cream; mix them well - together, and place them in the room, on a plate, where the flies are - troublesome, and they will soon disappear. - - - _Another Way._ - - Dissolve two drams of extract of quassia in half a pint of boiling - water, sweeten it, and pour it into plates to be set about the room. - This mixture, though fatal to the flies, is not otherwise pernicious. - - - TO EXTINGUISH FIRE IN A CHIMNEY. - - Put a wet blanket over the whole front of the fire-place, which will - stop the current of air, and thus extinguish the flames. - - - TO CLEAN BOOT TOPS WHITE. - - Take an ounce of oxalic acid, dissolve it in a pint of soft water, - and keep it in a bottle well corked; dip a soft sponge into the - mixture to clean the tops with, and if there are any spots which - refuse to disappear, rub them with a little fine Bath brick dust: - sponge the tops afterwards with clean water. Take particular care - always to have any mixtures, or powders for boot-tops, labelled with - the word poison in large letters, as fatal accidents have arisen from - oxalic acid, being so like Epsom salts in appearance, as to be often - taken for them in mistake. - - - TO CLEAN BOOT TOPS BROWN. - - Take a pint of skimmed milk, half an ounce of spirits of salt, half - an ounce of spirits of lavender, one ounce of gum Arabic, and the - juice of two lemons; mix them well together, and keep them in a - bottle closely corked; rub the tops with a sponge, but use no brick - dust; and when they are dry, polish them with a brush or piece of - flannel. - - - TO REMOVE UNPLEASANT ODOURS. - - The unpleasant smell of new paint is best removed by time, and - atmospheric ventilation: but tubs of water placed in the apartment - will act more rapidly; with this inconvenience, however, that - the gloss of the paint will be destroyed. Unpleasant smells from - water-closets, or all articles of furniture connected with them, may - be modified by the application of quick-lime, to which may be added - the soap-suds that have been used in washing, which neutralize the - pungently offensive salts. A little quick-lime put into a night-chair - will destroy all disagreeable effluvia. - - Aromatic pastiles of the following composition may be burned - with great success: take of camphor, flowers of benzoin, powdered - charcoal, powdered cascarilla bark, powdered Turkey myrrh, and - powdered nitre, each equal quantities; beat them with syrup - sufficient to form a mass, and divide into pastiles of conical - shape. They may be mixed up with spirit of turpentine, or any thing - inflammable. - - - TO CLEAN KNIVES AND FORKS. - - Procure a smooth board, free from knots, or one covered with leather. - If the latter, melt a sufficient quantity of mutton suet, and put it - hot upon the leather with a piece of flannel; then take two pieces - of soft Flanders brick, and rub them one against the other over the - leather till it is covered with the powder, which rub in until no - grease comes through, when a knife is passed over the leather, which - may easily be known by the knife keeping its polish. - - If only a plain board, rub the brick two or three times over it; for - if too much be put on at once it will make the blades of the knives - look rough and scratched. Let the board be of a proper height, and - set so that you may be in a sloping position while cleaning the - knives. Take a knife in each hand, holding them back to back; stand - opposite the middle of the board; lay the knives flat upon it, and - do not bear too hard upon them; by this method it will be easier to - clean two knives at a time than one, and they will be less liable to - be snapped or broken, when pressed on too heavily. - - Be careful to keep a good edge on the knives. Carving knives in - particular ought to be kept sharp, which may easily be done by taking - one in each hand, back to back when cleaning, scarcely letting them - touch the board when expanding the arms, but when drawing the hands - together again, bearing a little hard on the edge of the knives; this - will give them not only a good edge and a fine polish, but is much - better than sharpening them with a steel. - - The best way to clean steel forks is to fill a small oyster barrel - with fine gravel, brick dust, or sand, mixed with a little hay or - moss: make it moderately damp, press it well down, and let it always - be kept damp. By running the prongs of the forks a few times into - this, all the stains on them will be removed. Then have a small - stick, shaped like a knife, with leather round it to polish between - the prongs, &c. having first carefully brushed off the dust from them - as soon as they are taken out of the tub. A knife board is often - spoiled by cleaning forks, and the backs of the knives, upon it; to - prevent this, fasten a piece of old hat or leather on the board where - the forks and backs of knives are to be cleaned. - - Always turn the back of the knives towards the palm of the hand in - wiping them, which will prevent all danger from cutting. In wiping - the forks put the corner of the cloth between the prongs, to remove - any dirt or dust that may not have been thoroughly brushed out; - and if there be silver ferules on the knives and forks, or silver - handles, they must be rubbed with a piece of leather and plate - powder, keeping the blades covered while the handles are cleaning. - - Wipe the knives and folks as soon as possible after being used, as - the longer they are left with grease and stains on them the harder - they will be to clean; particularly if they have been used for acids, - salads, tarts, &c. Have then a jug of hot water ready to put them - into as soon as done with, and wipe them as before directed. - - In order to keep knives and forks in good condition when they are not - in use, rub the steel part with a flannel dipped in oil; wipe the oil - off after a few hours, as there is often water in it; or dust the - blades and prongs with quick-lime, finely powdered, and kept in a - muslin bag. - - - TO CLEAN PLATED ARTICLES. - - Plated articles require even more care than silver ones; they should - be cleaned with soft brushes, not too often, and never with any thing - but plate powder, not even whiting by itself; do not wet them more - than can be helped or they will tarnish; nor brush them more than is - necessary, or the silver will come off; the best thing for them is - spirit of wine or oil, and take care that no plated articles remain - long dirty or damp, for if they do they will rust, in case they are - plated on steel, and canker if plated on copper. - - Wash the brushes after the plate is cleaned with warm water and soap, - and then set them to dry, with the wooden side uppermost. - - - - - THE UNDER BUTLER. - - -Is entirely under the controul and direction of the Butler. He cleans -all the plate—the parlour knives and forks—lays the cloths—sets out -the side-board, and assists to wait at table. As he is supposed to be -busily employed, after dinner, in the Butler’s pantry, cleaning the -plate, he is not usually expected to answer the bells at that period. -He trims the lamps belonging to the dining and drawing-rooms, and -is frequently required to assist the Butler in cleaning his master’s -clothes and shoes. The Under Butler, generally looking to the situation -of Butler, and as even in his present station he will have occasion for -more particular directions, he will do well frequently to refer to the -hints to the Butler, where he will find the immediate duties of the -Butler and _himself_ more particularly given. - -A chief part of his duty consists in assisting in the rough work of the -butler, such as brewing, bottling, and cellar business in general, in -all which he should be as expert as the butler himself. - -Wages 16 to 25 guineas. - - - TO CLEAN CHINA AND GLASS. - - The best material for cleaning either porcelain or glass-ware is - fullers’ earth, but it must be beaten into a fine powder, and - carefully cleared from all rough or hard particles, which might - endanger the polish of the brilliant surface. - - - TO CLEAN PLATE. - - Wash the plate in boiling water to free it from grease, and if it - has wrought edges, brush it well before you begin to clean it. The - leathers ought to be soft and very thick, and the sponges well soaked - in water. - - - _Another Way._ - - Boil an ounce of prepared hartshorn-powder in a quart of water. While - on the fire, put as much plate into it as the vessel will hold; let - it boil a little time, then take it out, drain it over the saucepan, - dry it before the fire, and rub it bright with leather. Then put more - into the pan in the same manner until it is all boiled. Put clean - linen rags into the pan to soak up the remainder, and when dry, they - will give a beautiful polish to the plate merely by rubbing it with - them. They are likewise admirable for cleaning brass locks, and the - finger-plates of doors.—This method will only suit small articles of - plate. - - - TO CLEAN PLATED ARTICLES. - - Take an ounce of killed quicksilver, which you may buy at the - chemist’s, and half a pound of the best whiting sifted; mix them with - spirits of wine when used. Hartshorn-powder may be used instead of - whiting; but whiting is quite as good, when dried and pounded. - - - TO GIVE SILVER PLATE A LUSTRE. - - Dissolve alum in strong ley, skim it carefully, mix it with soap and - wash your silver utensils with it, using a linen rag. - - - TO TAKE STAINS OUT OF SILVER PLATE. - - Steep the plate in soap leys for the space of four hours; then cover - it over with whiting wet with vinegar, so that it may stick thick - upon it, and dry it by a fire; after which, rub off the whiting, and - pass it over with dry bran, and the spots will not only disappear, - but the plate will look exceedingly bright. - - - TO MAKE PLATE LOOK LIKE NEW. - - Take of unslaked lime and alum, a pound each, of aqua vitæ and - vinegar, each a pint, and of beer grounds, two quarts; boil the plate - in these, and they will set a beautiful gloss upon it. - - - TO TAKE FRUIT SPOTS OUT OF CLOTH. - - Let the spotted part of the cloth imbibe a little water without - dipping, and hold the part over a lighted common brimstone match at - a proper distance. The sulphurous gas which is discharged, will soon - cause the spot to disappear. - - - _Plate Powder._ - - Whiting properly purified from sand, applied wet, and rubbed till - dry, is one of the easiest, safest, and, certainly the cheapest, of - all plate powders. - - - - - THE UNDER, SECOND, OR LADY’S COACHMAN. - - -The business of the _Under Coachman_, is precisely the same as that of -the _Head Coachman_, as before detailed. He attends with the assistance -of the helper, to the care and dressing of his horses, washing and -cleaning the harness and the coach, which is always the second best, -and is driven by him at night; whereas the best coach and the best -horses, are driven by the Head Coachman by day. - -Wages from 20_l._ to 24 guineas, with two suits of livery, a box coat -occasionally, hat and boots—also one or two stable dresses. - -He is sometimes required to ride as postillion, or as courier, when the -family travel _post_. - - - - - THE UNDER COACHMAN. - - -If there be other Coachmen kept, their duties are similar to those of -the first and second Coachmen, but their wages are somewhat lower, and -the liveries, &c. not always quite so costly. - - - - - THE LADY’S FOOTMAN. - - -The chief business of this servant is to wait on his lady only, for -whom he performs all the offices of a footman. He carries out all her -messages and cards of invitation. He prepares the breakfast, and waits -behind her chair both at breakfast and dinner—must be ready at all -times to go out with his lady, either behind her carriage or on foot. -For his more general duties, see the Directions to the Footman. - -A genteel exterior and a good figure are principal recommendations of -this servant; to which he should add great cleanliness in his person, -and studied neatness in his dress. He is, of course, expected to assist -the other servants in waiting at the dinner table, and to receive -instructions through the lady’s maid, in whose out-door concerns he -must officiate when required. - -Wages 18l. to 25 Guineas—two liveries and a working dress. - - - - - THE UNDER FOOTMAN. - - -In families where two or more footmen are kept, the under footman is -expected, and indeed, engages to do that part of the business of a -footman, which is deemed the most laborious; that is, he cleans knives -and forks—boots and shoes—carries up the coals and attends all the -fires above stairs during the day. He likewise carries out cards, -messages, &c. and assists to carry up and wait at dinner, &c. &c. -Wages, 16 to 20 guineas, with liveries. - - - - - THE HALL PORTER. - - -The duties of this servant are confined to the entrance-hall, and -the door, where he is continually stationed. He answers every knock -and ring, takes in all messages, parcels, letters, cards, &c. and -immediately hands them to the butler, who conveys them to his master or -mistress. - -He trims the great hall and passage lamps, and opens and fastens up the -doors and shutters every morning and night. - -The public character of a nobleman or gentleman often depends on this -servant. Rude or contemptuous language, to the meanest applicant, -will frequently prove injurious to the interests of his master, in -ways of which he cannot be a competent judge; and, therefore, his -best qualities are patience and good temper, to which may be added, -secrecy in regard to the affairs, connexions, and intercourse of the -family. A close tongue, and an inflexible countenance, are, therefore, -indispensable, and he should practise the maxim of hearing and seeing -all, but saying nothing. It is recorded of the porter of a minister of -state, who died in the morning, that, on being asked in the afternoon -if the fact were true, he replied that really he could not tell, but if -the party would give him his card, he would make enquiry, and let him -know. This was a well-trained porter, and such should be the system of -all porters. - -Wages from 24_l._ to 30_l._ per annum. - - - - - THE GROOM. - - -This, and indeed, every other person in the stable department, must -rise about five in the summer, and six in the winter. - -When the Groom has two or more horses under his care, with a chaise, or -other vehicle or vehicles, he is generally allowed a boy to assist him -in the stable. - -We shall here insert the _general care and management of horses_, -because in every stable establishment, however _small_, or however -_large_, a Groom is to be found; and he ought to be fully competent -to this branch of stable experience. In order to avoid repetition, we -shall refer every other servant in this department, to this description -of the usual care and management of horses. - -The first thing, on entering the stable, is to give to each horse about -a gallon of clean water in a clean bucket; then to shake up the best -litter, under the manger, sweep out each stall, and clean out the whole -stable. Every Coachman and Groom feeds his own horses;[24] and during -the time of their feeding, he proceeds to _dress_ them: thus each horse -is first curried all over, with the curry-comb, to loosen the dirt and -dust on its skin; then brushed with a whalebone brush, to take the -dust off; next whisped with straw, to smooth and cleanse its coat; and -again brushed with the brush and curry-comb, to take off what dust may -remain; after which the horse is whisped again with a damp lock of hay, -and finally, rubbed down with a woollen rubber, or a clean cloth. The -horse is then turned round in the stall, and his head is next brushed -well and whisped clean and smooth, with a damp lock of hay. After -this, his ears are drawn through the hands, for several minutes, till -made warm, and then the insides of the ears are wiped out with a damp -sponge, to remove such dust and filth as may have accumulated there. -The sponge after being washed clean, is then applied to the eyes, to -cleanse them from dust, and any exudation that may have arisen in them. -The nostrils are also sponged clean, and the whole head is afterwards -finished by rubbing it with a cloth, in the same manner as the body -had previously been cleaned. The horse is then turned round into -its proper situation, the head stall put on, and the dirt and filth -that may have accumulated under its tail, are then washed away with a -sponge. The mane and tail are next cleaned and laid with a mane comb -and water brush, used alternately with both hands; the head and body -are again wiped over, and the body clothes are put on and fastened with -a surcingle. - -The Groom next examines the horse’s heels, picks out the dirt from the -feet, and washes its heels, with a water brush and plenty of water. -If any horse has bad feet, they are then to be dressed and stuffed. -Lastly, a due portion of hay,[25] (about three or four pounds) is -shaken into the rack, and then the horse is considered as completely -dressed. - -This is a summary of the whole process of cleaning and dressing horses -of every description. - -Horses thus attended to, and regularly managed, under the humane -superintendance of a diligent and conscientious Groom or Coachman, will -have healthy and beautiful appearance, and in a great measure escape -from many diseases to which they would otherwise be liable. - -When the master rides out before breakfast, the Groom rises so much -the earlier, so as to be able to get the horses for himself and master -ready, and at the time appointed. In this case, he gives the horses -not more than two quarts of water each, and about half their usual -feed of corn. On their return from the morning ride, the Groom sponges -the eyes and nostrils of the horses, and under their tails; picks out -their feet, washes their feet and heels, and then otherwise cleans and -dresses them in the usual way, as already described. When thus far -dressed, it is necessary to hand-rub their legs, downwards, for about -ten minutes, to prevent wind-galls, and to strengthen the back sinews. - -When horses have been ridden hard, or have been a long journey, -bandages must be wrapped round their legs, (from the knee to the -fetlock joint) to prevent their swelling. - -If their feet are heated, they must be stopped with the following -mixture, called stopping: viz. - - Mix equal quantities of cow-dung, clay, tar, and kitchen grease with - urine, to the consistency of a stiff paste. This is usually kept in a - small tub, or box, with a handle, to be ready when wanted. - -The horses are then watered, fed, and littered down. - -All horses when they come in, if they have sweated, or are very hot, -must have their feet and legs first washed, and then be walked about -ten or fifteen minutes, in the open air, till they are properly cool -and dry; when they are to be well rubbed, and afterwards cleaned in the -usual way. They should be encouraged to stale as soon as may be, by -shaking a little straw under them, and whistling to them. - -The saddles and bridles, with the bits and stirrups, are to be wiped -when they are taken off, and are so left till the first opportunity, -when they are to be thoroughly cleaned and put away. - -If a gig, chaise, or other carriage has been used in the morning, it -will require to be cleaned and got ready as soon as possible. - -Such horses as are at home at twelve o’clock, are, at that hour, to be -watered and fed again, and just wiped over, but not thoroughly cleaned, -as in the morning; their manes and tails are, however, to be combed and -properly _laid_ with the mane-comb and water brush. - -When the Groom’s horses and carriages come in, in the evening, he -attends to his horses first, washes their feet and legs and rubs them -quite dry, before he cleans them. He afterwards cleans his gig, or -whatever it may be by day-light, if there be time, or at any rate, he -has to get his harness cleaned. About eight o’clock the stable man -repairs to the stable, for the last time, cleans it out, waters, feeds, -and rubs down the horses, litters them up, bandages their legs, stops -their feet, (if necessary) and racks them up for the night. - -Wages 22_l._ to 25_l._ with, generally, two livery suits, and two -stable dresses a year. - - - TO MAKE OATS PROVE DOUBLY NUTRITIOUS TO HORSES. - - Instead of grinding the oats, break them in a mill; and the same - quantity will prove doubly nutritious. Another method is, to boil the - corn, and give the horses the liquor in which it has been boiled; - the result will be, that instead of six bushels in a crude state, - three bushels, so prepared, will be found to answer, and to keep the - animals in superior vigour and condition. - - - SORES AND BRUISES. - - Over the whole sore, or where the part is bruised, or where there is - a tendency to suppuration, a poultice should be applied and kept on - by suitable bandages. The poultice may be made of any kind of meal, - fine bran, bruised linseed, or of mashed turnips, carrots, &c. The - following has been found useful as a common poultice: Fine bran, 1 - quart; pour on it a sufficient quantity of boiling water to make a - thin paste; to this add of linseed powder enough to give it a proper - consistence. The poultice may be kept on for a week or ten days, - or even longer, if necessary, changing it once or twice a day; and - cleaning the wound, when the poultice is removed, by washing it by - means of a soft rag or linen cloth, with water not more than blood - warm, (some sponge is too rough for this purpose); or, where the - wound is deep, the water may be injected into it by a syringe, in - order to clean it from the bottom. - - - _Ointment._ - - In the course of a few days, when the wound, by care and proper - management with the poultices, begins to put on a healthy appearance, - and seems to be clean and of a reddish colour, not black or bloody; - then there may be applied an ointment made of tallow, linseed oil, - bees’ wax, and hog’s lard, in such proportion as to make it of a - consistence somewhat firmer than butter. The ointment should be - spread on some soft clean tow, and when applied to the sore, it ought - never to be tied hard upon it, (which is done too frequently and - very improperly,) but only fixed by a bandage of proper length and - breadth, (for a mere cord is often improper,) so close and securely - as to keep it from slipping off. This application may be changed once - a day; or when nearly well, and discharging but little, once in two - days. - - - _Treatment according to the appearance of the part._ - - When the wounded part begins to discharge a whitish, thick matter, - and is observed to fill up, the general treatment and dressings to - the sore, now mentioned, should be continued; and in the course of - the cure, the animal, when free of fever, may be allowed better - provision, and may take gentle exercise. If the animal be feeble, - from the loss of blood originally, or from the long continuance of - a feverish state produced by the inflammation attending the wound, - or from weakness arising from confinement, or connected with its - constitution naturally; and if the wound appear to be in a stationary - state, very pale and flabby on its edges, with a thin discharge, - then better food may be given to it; and if still no change should - be observed, with the better food, the wound may be treated somewhat - differently from what has been already advised. The ointment may be - made more stimulant, by adding to it some resin and less bees’ wax, - or what would be still more stimulant, some common turpentine; for it - is only in very rare cases that oil of turpentine can be requisite. - The effects of an alteration in the mode of treatment should be - particularly remarked, and stimulants should be laid aside, continued - or increased, according as may be judged proper. Before changing - the dressings applied to the wound, or before rendering them more - stimulant and active by using heating applications, the effect of - closer bandaging may be tried; for sometimes by keeping the parts a - little more firmly together, the cure is promoted. - - - _Food and Regimen._ - - In the case of severe wounds, attention should be paid to the - condition of the animal in other respects. There being always when - such happen, a tendency to violent inflammation and fever, that may - end fatally, means should be employed to moderate both. The apartment - should be cool and airy, and so quiet that the animal should not - be disturbed; the drink should not be warm, but rather cold, and - given freely, though not in too large quantities at a time; the food - should be sparingly given and of a poorer quality than usual, and - should be rather succulent and laxative, than dry or apt to produce - costiveness; bleeding may be employed either generally from a vein, - or, in some cases, when it can be done, by cupping from the injured - part, as in the case of a bruise (though this last will be seldom - requisite or found convenient,) and it may be done more than once or - twice, as may seem proper; laxative medicines also ought to be given - and repeated, as there may be occasion. - - - BLEEDING IN GENERAL. - - Bleeding is often the most useful and efficacious means of curing - diseases in horses, &c. In inflammatory affections, it is generally - the first remedy resorted to, and its immediate salutary effects are - often surprising. - - When it is necessary to lessen the whole quantity of blood in the - system, open the jugular or neck vein. If the inflammation is - local, bleed where it can be conveniently done, either from the - part affected, or in its vicinity, as by opening the plate vein, - superficial vein of the thigh, or temporal arteries. - - In fevers of all kinds, and when inflammation attacks any important - organ, as the brain, eyes, lungs, stomach, intestines, liver, - kidneys, bladder, &c. bleeding is of the greatest use. It diminishes - the quantity of blood in the body; and by this means prevents the ill - effects of inflammation. The quantity of blood to be taken varies - according to the age, size, condition, and constitution of the horse, - and urgency of the symptoms. - - From a large or strong horse, four or six quarts will be requisite, - and may be repeated in smaller quantities if symptoms demand it. The - blood, in these diseases, must flow from a large orifice made in the - vein. A horse should _never be suffered to bleed upon the ground, - but into a measure_, in order that the proper quantity may be taken. - Young horses, also, while shedding their teeth, have sometimes much - constitutional irritation, which bleeding relieves. But in these - affections it is very rarely necessary to bleed to the same extent - as in fevers, &c.; two or three quarts generally suffice to be - taken away. - - - _Fulness of Blood._ - - Moderate bleeding, from two to three or four quarts, is also used - to remove fulness of habit, or plethora, attended with slight - inflammatory symptoms. In this case the eyes appear heavy, dull, red - or inflamed, frequently closed as if asleep; the pulse small and - oppressed; the heat of the body somewhat increased; the legs swell; - and the hairs rub off. Horses that are removed from grass to a warm - stable, and full fed on hay and corn, and not sufficiently exercised, - are very subject to one or more of these symptoms. Regulating the - quantity of food given to him, proper exercise and occasional - laxatives, as the following powder, will be commonly found sufficient - after the first bleeding, and operation of an aloetic purge. In - slight affections of this kind, a brisk purge will often alone be - sufficient. - - - _Laxative and Diaphoretic Powder._ - - Take of crocus of antimony, finely levigated, - nitre, cream of tartar, and flour of sulphur, of - each, 4 ounces: - Powder and mix them well together for use. - - One table-spoonful of this mixture may be given every night - and morning, in a mash of scalded bran, or a feed of corn - moistened with water, that the powders may adhere thereto. - - This powder will be found excellent for such horses as are - kept on dry meat, whether they be in the stable, or travel on - the road; also for stallions in the spring of the year, as - they not only keep the body cool and open, but cause them to - cast their coat, and make the skin appear as bright as silk. - - - PURGING. - - In obstinate grease and swellings of the legs, accompanied with - lameness of the joints, dry coughs, worms, diseases of the skin, - farcy, apoplexy or staggers, affections of the liver, &c. &c., - mercurial purges are of the greatest service. They purge; destroy - worms; generally increase the flow of urine; operate upon the skin, - liver, and other viscera in a peculiar manner; cause a healthful - action in these parts; and remove many chronic complaints incident - to the horse. Great caution is necessary during their operation, - lest the horse take cold. The water given him must be warm, and when - exercised he should be properly clothed. - - Horses that are kept on dry meat, and are full fed, with little or no - exercise, require regular purging every six months, with two or three - doses each time, allowing proper intervals between each. - - - - - THE GROOM AND VALET, OR FOOTMAN. - - -In small families, a servant is sometimes hired in the capacities of -_groom and valet, or groom and footman_. The duties of this servant -are given under the respective heads of GROOM, VALET, and FOOTMAN. The -wages out of the house, about 50l. a year, with the cast off clothes. - - - - - THE POSTILLION. - - -When the family travels post, the helper in the stables, and the -stable-boy, generally ride as postillions: on other occasions, the boy -or helper, rides and drives the chariot and other carriages; or if he -be a regular servant, he has the care of a pair of horses. Wages from -16 to 20 guineas.—His clothing is nearly the same as the grooms, only -that he has a cap, and generally a jacket instead of a frock coat. - - - - - THE COURIERS, OR OUTRIDERS. - - -Are generally selected from some of the persons employed in the -stables—Often, the under coachman and groom. Their business is to ride -with the family when travelling, to guard them on the road—to ride -forward with orders, and to pay the turnpikes, &c. &c. - -The outriders always take care of their own horses. - - - - - THE STABLE BOY. - - -Assists the coachman and groom, under whose direction he is occupied in -cleaning out the stables, cleaning the horses, washing and cleaning the -harness and carriages, and making himself generally useful. The wages, -when in the house, is from 8 to 12l. per annum, and clothing, as may be -agreed. - - - - - HELPERS IN THE STABLES. - - -The helpers are subordinate to the regular stable servants, and their -business is to assist in cleaning the horses, harness, saddles, and -carriages, cleaning out the stables, and assisting the coachman and -groom in all the business of the stable that may be required of them. -They are generally hired by the week, at from 16 to 21 shillings, out -of doors, and have no liveries. If hired as regular stable servants, -they are boarded in the house, and their wages and clothing are nearly -the same as the groom’s. - -When the family travels, the helper is sometimes taken either as -postillion or outrider. - - - - - THE HEAD GARDENER. - - -The gardener, to understand his business well, and to be capable of -undertaking the management of a gentleman’s garden and grounds, should -not only be perfect in the ordinary business, and the regular routine -of digging, cropping, and managing a kitchen garden, but should be also -well versed in the nature of soils, manures, and composts, the best -methods of propagating plants, shrubs, and trees, the management of the -hot-house, green-house, conservatory, hot-beds; and the culture, not -only of indigenous, but also of foreign and exotic productions. - -The gardener, on first coming to his situation, will endeavour to -ascertain the nature and present state of the soil. There are scarcely -any of the ordinary esculent or culinary vegetables that will not -require, at least, a depth of two spits of well cultivated earth; -shrubs and trees much more; and this depth he should accordingly give -it by proper digging, trenching, and other means. The sub-strata, or -under soil, must also be considered, and articles fond of moisture -should be planted where the sub-stratum is of a clayey nature, and will -not suffer the moisture imbibed from above to pass off; while those -which require warm and dry situations, should be planted where the -under soil consists of sand or gravel, and will the more readily absorb -the moisture from above. - -In small families, or in gardens not exceeding an acre, with a paddock -of three or four acres for a horse or cow, it is usual to keep but one -gardener, who, at an out-door salary of a guinea a week, performs all -the necessary work in the garden, milks the cow, feeds the poultry, -and, sometimes, takes care of the horse, his assistant being a jobbing -labourer during a few weeks of particular duty. These gardeners -generally consist of under gardeners from large establishments, or from -market gardeners near large towns; and the only questions which arise -between them and their employer, are the difficulties which they feel -at first in accommodating the practice on a large scale to that on a -small and economical one; but, when reconciled to this, no situation -is more independent and comfortable than that of the solitary and -accommodating gardener. - -Gardeners generally prefer a sandy loam, of a nature not too binding in -summer, nor too retentive in winter. - -Perhaps the best practical rules that can be given are the following, -from the best Treatise on Gardening. - - 1. _Perform every operation in the proper season._ - - 2. _Perform every operation in the best manner._ - - This is to be acquired in part by practice, and partly also by - reflection. For example, in digging over a piece of ground, it is a - common practice with slovens, to throw the weeds and stones on the - dug ground, or on the adjoining alley or walk, with the intention of - gathering them off afterwards. A better way is to have a wheelbarrow, - or a large basket, into which to put the weeds and extraneous - matters, as they are picked out of the ground. Some persons in - planting or weeding, whether in the open air, or in hothouses, throw - down all seeds, stones, and extraneous matters on the paths or - alleys, with a view to pick them up, or sweep or rake them together - afterwards; it is better to carry a basket or other utensil, either - common or subdivided, in which to hold in one part the plants to be - planted, in another the extraneous matters, &c. - - 3. _Complete every part of an operation as you proceed._ - - 4. _Finish one job before beginning another._ - - 5. _In leaving off working at any job, leave the work and tools in an - orderly manner._ - - 6. _In leaving off work for the day, make a temporary finish, and - carry the tools to the tool-house._ - - 7. _In passing to and from the work, or on any occasion, through any - part of what is considered under the charge of the gardener, keep a - vigilant look out for weeds, decayed leaves, or any other deformity, - and remove them._ - - 8. _In gathering a crop, remove at the same time, the roots, leaves, - stems, or whatever else is of no farther use, or may appear slovenly, - decaying, or offensive._ - - 9. _Let no crop of fruit, or herbaceous vegetables, go to waste on - the spot._ - - 10. _Cut down the flower-stalks of all plants._ - - 11. _Keep every part of what is under your care, perfect in its kind._ - - Attend in spring and autumn to _walls and buildings_, and get them - repaired, jointed, glazed, and painted, where wanted. Attend at all - times to _machines, implements, and tools_, keeping them clean, - sharp, and in perfect repair. See particularly that they are placed - in their proper situations in the tool-house. House every implement, - utensil, or machine not in use, both in winter and summer. Allow _no - blanks_ in edgings, rows, single specimens, drills, beds, and even - where practicable, in broad-cast sown pieces. Keep edgings and edges - cut to the utmost nicety. Keep the shapes of the _wall-trees_ filled - with wood according to their kinds, and let their training be in the - first style of perfection. Keep all walks in perfect form, (whether - raised or flat,) free from weeds, dry, and well rolled. Keep all _the - lawns_ by every means, of a close texture, and dark-green velvet - appearance. _Keep water clear and free from weeds_, and let not - ponds, lakes, or artificial rivers, rise to the brim in winter, nor - sink very far under it in summer. - - - TO SOW SEEDS WITH ADVANTAGE. - - This is the first operation of rearing. Where seeds are deposited - singly, as in rows of beans, or large ruts, they are said to be - planted; where dropt in numbers together, to be sown. The operation - of sowing is either performed in drills, patches, or broadcast. - Drills are small excavations formed with the draw-hoe, generally in - straight lines parallel to each other, and in depth and distance - apart, varying according to the size of the seeds. In these drills, - the seeds are strewed from the hand of the operator, who, taking a - small quantity in the palm of his hand and fingers, regulates its - emission by the thumb. Some seeds are very thinly sown, as the pea, - and spinage; others thick, as the cress, and small salad. - - Patches are small circular excavations made with the trowel; in these - seeds are either sown or planted, thicker or thinner, and covered - more or less, according to their nature. This is the mode adopted in - sowing in pots, and generally in flower-borders. - - In broad-cast sowing, the operator scatters the seed over a - considerable breadth of surface, previously prepared by digging, or - otherwise being minutely pulverized. The seed is taken up in portions - in the hand, and dispersed by a horizontal movement of the arm, to - the extent of a semi-circle, opening the hand at the same time, and - scattering the seeds in the air, so as they may fall as equally as - possible over the breadth taken in by the sower at once, and which is - generally six feet; that being the diameter of the circle in which - his hand moves through half the circumference. In sowing broad-cast - on beds, and narrow’ strips or borders, the seeds are dispersed - between the thumb and fingers, by horizontal movements of the hand in - segments of smaller circles. - - Dry weather is essentially requisite for sowing, and more especially - for the operation of covering in the seed, which in broad-cast - sowing, is done by treading or gently rolling the surface, and then - raking it; and in drill-sowing, by treading in the larger seeds, as - peas, and covering with the rake; smaller seeds, sown in drills, are - covered with the same implement, without treading. - - - TO PLANT SHRUBS AND TREES. - - Planting, as applied to seeds, or seed-like roots, as potatoes, - bulbs, &c. is most frequently performed in drills, or in separate - holes made with the dibber; in these, the seed or bulb is dropped - from the hand, and covered with or without treading, according to - its nature. Sometimes planting is performed in patches, as in pots or - borders, in which case, the trowel is the chief instrument used. - - Quincunx is a mode of planting in rows, by which the plants in one - row are always opposed to the blanks in the other, so that when a - plot of ground is planted in this way, the plants appear in rows in - four directions. - - Planting, as applied to plants already originated, consists generally - in inserting them in the soil of the same depth, and in the same - position as they were before removal, but with various exceptions. - The principal object is to preserve the fibrous roots entire; to - distribute them equally around the stem among the mould or finer - soil, and to preserve the plant upright. The plant should not be - planted deeper than it stood in the soil before removal, and commonly - the same side should be kept towards the sun. Planting should, as - much as possible, be accompanied by abundant watering, in order to - consolidate the soil about the roots; and where the soil is dry, - or not a stiff clay, it may be performed in the beginning of wet - weather, in gardens; and in forest planting, on dry soils, in all - open weather during autumn, winter, and spring. - - - TO WATER GARDENS. - - Watering becomes requisite in gardens for various purposes, as - aliment to plants in a growing state, to support newly transplanted - plants, for keeping under insects, and keeping clean the leaves of - vegetables. One general rule must be ever kept in mind during the - employment of watering a garden; that is, never to water the top or - leaves of a plant when the sun shines. All watering should be carried - on in the evening or early in the morning, unless it be confined to - watering the roots, in which case, transplanted plants, and others in - a growing state, may be watered at any time; and if they are shaded - from the sun, they may also be watered over their tops. Watering over - the tops is performed with the _rose_, or dispenser attached to the - spout of the watering-pot, or by the syringe or engine. Watering the - roots is best done with the rose; but in the case of watering-pots - in haste, and where the earth is hardened, it is done with the naked - spout. - - Many kitchen-crops are lost, or produced of very inferior quality, - for want of watering. Lettuces and cabbages are often hard - and stringy; turnips and radishes do not swell, onions decay, - cauliflowers die off, and, in general, in dry soils. Copious - waterings in the evenings, during the dry season, would produce that - fulness of succulency, which are found in the vegetables produced in - the low countries, and in the Marsh Gardens at Paris; and in this - country at the beginning and latter end of the season. - - Watering the foliage of small trees to prevent the insects, and - of strawberries, and fruit shrubs, to swell the fruit, is also of - importance. - -The principal tools used by gardeners are, a light handy spade, a -shovel, rake, with iron teeth, hoe, three-pronged fork, dibber, or -setting-stick, line and reel, usually called a skillet, wheelbarrow, -baskets, trowel, a pair of shears, scythe, hay-rake, hook, ladder, -besom, or broom, beater, garden-roller, turfing-iron, hatchet, and -hammer. The gardener usually wears a blue woollen apron, which, when he -is pruning, he ties up before him, and then serves to hold his nails, -shreds, scissors, hammer, and pruning-knife. He should also be provided -with a light measuring rod, flat and narrow, painted and divided on -one side into feet and half feet, and on the other into yards and -half yards; with this he will be able to measure distances, to lay -out his beds for sowing and planting, and to measure and lay down his -gravel-walks, grass-plats, &c. A table, that will be very useful to him -in laying out beds, or any quantity of ground, large or small, will be -found in the APPENDIX. - - - THE GARDENER’S CALENDAR. - - _Containing useful Information for every Month in the Year._ - - _January._ If the weather be open and dry, sow, upon warm - compartments, small portions of peas, beans, cabbage, spinage, - carrots, parsley, radish, lettuce, and onions, and preserve them - from the cold by mats. Also, in hot-beds, cucumbers, melons, small - salading, best early and red cabbage, kidney beans, and cauliflowers. - Plant cabbages, horse-radish, beans, and mint roots. The cucumbers - and melons this month require particular attention. They ought to - receive air by small degrees, as often as possible. - - _February._ Sow small salading, radishes, onions, parsley, spinage, - lettuce, peas, beans, cabbage, cauliflowers, carrots, parsnips, - fennel, &c. Plant cabbages, &c. as last month. The cucumber and melon - plants raised last month, should be transplanted about the middle of - this into new hot-beds. The ground should be prepared for planting - asparagus next month. - - _March._ Sow, in this month, principal crops of carrots, early - turnips, radishes, onions, cabbage, celery, cauliflowers, spinage, - lettuce, asparagus, peas, and beans. Sow asparagus for the new - plantations of the next year. Make new asparagus beds, and fork the - old ones. - - _April._ Sow and plant, as in the former month, for a later crop. - Towards the middle of the month dung should be prepared for ridges of - melons and cucumbers. Snails and slugs ought to be killed, and weeds - kept down; otherwise they will increase so fast as to render their - destruction difficult. - - _May._ The principal crops sowed and planted in the spring will now - require weeding, hoeing, and thinning, and some transplanting. The - melon beds require an equal degree of heat; and the glasses must be - covered every night through the month with mats; but in the middle of - the day they must be raised to the breadth of two or three fingers. - Cucumbers in frames must receive a moderate supply of water, and be - planted out under hand-glasses. - - _June._ Particular attention is now required in weeding, hoeing, - thinning, and watering the principal crops, and pricking out and - transplanting for autumn and winter. Sow savoys, brocoli, borecole, - cabbages, turnips, carrots, spinage, coleworts, kidney beans, - lettuce, endive, celery, cucumbers, radishes, peas, beans, and small - salading. Plant cabbages, colewort, savoys, brocoli, borecole, leeks, - beans, lettuce, endive, celery, cucumbers, radishes, peas, and beans. - Melon plants must be shaded in the heat of the day, and receive a - large portion of fresh air. Transplant endive for blanching, and - prick out young brocoli plants, which were sown in April or May. - - _July._ Prepare ground for the reception of succession crops, and - some main crops for autumn and winter, and sow turnips, &c. as at - the beginning of the year. The common radishes sown now will be fit - to draw the beginning of September; and the cauliflowers sown in - May must be planted out in spots where they are to remain. The beds - of carrots sown now will be fit to draw early in April. Spinage for - winter may now be sown, and onions taken up if the leaves wither. - - _August._ Asparagus beds planted in March must now be cleared; celery - transplanted and earthed, and the heads or suckers taken from the - March artichokes. The early cabbage seed must not be sown later than - the 12th of this month; but lettuce seed may be put in as late as - the 24th. The cauliflower seed will not do without covering, and the - spinage sown last month will require hoeing. - - _September._ Sow spinage, lettuce, onions, radishes, cabbages, - colewort, chervil, corn-salad, borage, coriander, turnips, and - successions of small salading. Plant savoys, cabbages, coleworts, - brocoli, borecole, lettuces, leeks, celery, endive, and perennial, - aromatic, and pot-herbs. Make mushroom beds, and cut down the haulm - of asparagus, clean the beds and dung them if necessary. Hoe your - turnips, and weed onions. The cauliflowers of last month must be - weeded out, and cabbage-plants pricked. Of the lettuces sown last - month some may be put into warm borders for spring use, and others - planted under frames for pulling in December and January. The - different seeds must be gathered as they ripen. - - _October._ Sow a small crop of radishes and lettuces, successions of - small salading, and a few early peas to come in next summer. Plant - crops of cabbage, cauliflowers, late brocoli, celery, lettuce, early - beans. Keep uncovered night and day, for the greater part of this - month, such cauliflowers as are planted in frames. All spare ground - should be dunged and trenched. - - _November._ Most of the processes used last month will also be - appropriate for this. Such as giving air to lettuce and cauliflower - plants that are under frames. Cut down the leaves of artichokes and - earth up the plants. - - _December._ Forward the digging, manuring, or trenching vacant - ground, preparing hot dung, making hot-beds, and earthing and tying - up plants. Sow a few early peas and radishes on warm borders, and - small salading and cucumbers in hot-beds. Plant early beans, strong - cabbage-plants, and coleworts; and plant in hot-beds, cucumbers, - mint, tarragon, and asparagus. The small salads may be sown every - ten days, under frames; and such radish seed as may be put into the - ground this month, should be covered on cold nights with fern, or - long litter. - -Salary from 50l. to 100l. a year,—a cottage, generally, and vegetables -and fuel allowed. - - - - - THE UNDER GARDENERS. - - -These men are entirely under the controul and direction of the _head -gardener_, and are employed by him, for the most part, in digging and -trenching, wheeling, dunging, gravelling, hoeing, mowing, and other -laborious work. - -They are engaged as weekly servants, and are paid according to their -abilities, from 16 to 20 or 21 shillings per week, and vegetables. Some -_under gardeners_ have a cottage assigned for themselves and families, -and others have also fuel allowed them for their fires. - - - - - THE SERVANTS’ HALL. - - -In large establishments, the housekeeper, the lady’s maid, and the men -servants out of livery, usually take their meals by themselves, in -the housekeeper’s or steward’s room; but when they take their dinner -together, they preserve an order at table like the following:—The -housekeeper usually takes her seat at the head, and the butler at the -lower end of the table; the cook at the right of the housekeeper, and -the lady’s maid on her left; the under butler on the right, and the -coachman on the left of the butler; the house-maid next to the cook, -and the kitchen-maid next to the lady’s-maid; and the men servants -always occupying the lower end of the table. The dinner is set on the -table by the cook, and the beer is drawn by the under butler. - -The servants’ table is usually provided with solid dishes, and with -ale and table beer; and it is the business of the superior servants to -see that their accommodation is comfortable and in plenty, but without -extravagance, or waste and riot. In well-regulated families, the -servants’ hall is distinguished by its decorum, good order, and even -good manners, which the servants who wait in the parlour imbibe, and -convey to the kitchen. Servants of coarse manners, vulgar habits, or -profane discourse, and malicious dispositions, are shunned by others, -and never make good their footing or rise in first-rate families, where -all the good and bad qualities which belong to the superior ranks of -society operate as much to their advantage or disadvantage as in any -station of life. In truth, the servants’ hall is a little world by -itself, in which the passions, tempers, vices, and virtues, are brought -into play, and contribute their full share in promoting that welfare -and happiness, which it is the object of this work to fix and improve. - - - - - APPRENTICES. - - -When a youth in the City of London is bound apprentice he is presented -to the Chamberlain, who puts into his hands for his guide, the -following instructions, and as they proceed from such high authority, -they are thought worthy of being preserved in this volume as a body of -instruction to apprentices generally. - - - A COPY OF INDENTURE OF APPRENTICESHIP. - - _This Indenture witnesseth, That - Son of late of , doth - put himself Apprentice to Citizen and of_ - London, _to learn his art, and with him (after the manner - of an Apprentice) to serve from the day of the date hereof, - unto the full end and term of seven years, from thence next - following to be fully complete and ended; during which term - the said Apprentice his said Master faithfully shall serve, - his secrets keep, his lawful commands every where gladly - do. He shall do no damage to his said Master, nor see it - to be done of others; but that he to his power shall let - or forthwith give warning to his said Master of the same. - He shall not waste the goods of his said Master, nor lend - them unlawfully to any. He shall not commit fornication, nor - contract matrimony within the said term. He shall not play - at cards, dice, tables, or any other unlawful games, whereby - his said Master may have any loss. With his own goods or - others, during the said term, without licence of his said - Master, he shall neither buy nor sell. He shall not haunt - taverns nor play-houses, nor absent himself from his said - Master’s service day or night unlawfully; but in all things, - as a faithful Apprentice, he shall behave himself towards - his said Master, and all his, during the said term. And the - said Master in consideration, of - his said Apprentice in the same art which he useth, by the - best means that he can, shall teach and instruct, or cause to - be taught and instructed, finding unto his said Apprentice, - meat, drink, apparel, lodging, and all other necessaries, - according to the custom, of the City of_ London, _during the - said term. And for the true performance of all and every the - said covenants and agreements, either of the said parties - bindeth himself unto the other by these presents. In witness - whereof, the above named to these Indentures, interchangeably - have put their hands and seals, the day of , - in the year of the Reign of our Sovereign, - of the United Kingdom of_ Great Britain - _and_ Ireland, _Defender of the Faith, and in the - year of our Lord, &c._ - - - A FAMILIAR EXPLANATION OF AN INDENTURE OF APPRENTICESHIP. - - This _Indenture witnesseth, That_ R. B. - _Son of_ J. B. , _Citizen of_ London, - _doth put himself_ (that is, by his own free and voluntary - choice) _apprentice to_ A. A. _Citizen and - of_ London, _to learn his Art, and with him - after the manner of an Apprentice to serve_ (that is, to live - with him in the capacity of a learner and servant, doing all - such work as belongs to his trade, and as Apprentices by - custom are obliged to do) _from the date hereof, unto the - full end and term of years from thence next - following to be fully complete and ended;_ that is, not at - the beginning only, or for part of the time, but so long as - his Indenture shall continue in force, which must be for - seven years at least. - - _During which term the said Apprentice his said Master - faithfully shall serve;_ that is, he shall be true and just - to his Master in all his dealings, both in word and deed; - he must not only keep his hands from picking and stealing, - and his tongue from lying and slandering; he must not only - abstain from doing him any manner of injury, by idleness, - negligence, or carelessness; by deceiving, defaming, or any - kind of evil speaking: but, he must learn and labour to do - him true and real service. - - Ye must be faithful in all things. 1 Tim. i. - - In all your labours let no iniquity be found. Hosea xii. 8. - - Ye shall not steal, neither deal falsely, neither lie one - to another. Lev. xix. 11. - - Speak every man truth to his neighbour. Eph. iv. 25. - - All that do unrighteously are an abomination to the Lord - thy God. Deut. xxv. 16. - - He that uttereth a slander is a fool. Prov. x. 18. - - The lip of truth shall be established for ever, but a lying - tongue is but for a moment; for the mouth of them who speak - lies shall be stopped. Chap. xii. 19. - - To do justice and judgment is more acceptable to the Lord - than sacrifice; (for) they who deal truly are his delight. - Chap. xxi. 3, chap. xii. 22. - - _His secrets keep;_ that is, conceal the particular secrets - of his art, trade, or science, without divulging or making - any one privy to them to the detriment of his Master, whose - interest may very much depend on a peculiar management and - knowledge of his business. To behave thus, is to serve - faithfully; and fidelity is the glory and perfection of a - Servant, as his want of it is his greatest discredit and - reproach. - - Discover not a secret to another, lest he that heareth it - putteth thee to shame, and the infamy turn not away. Prov. - xxv. 9, 10. - - _His lawful commands every where gladly do;_ that is, he - shall readily and cheerfully obey him in all things lawful, - without murmuring, hesitation, or reluctance; for obedience - from a Servant to his Master, is a duty established by all - laws, human and divine; and is founded likewise in the - very nature of things; it being impossible to preserve any - superiority in the one over the other, unless the inferior - submits himself to the direction of his superior in all such - things as he has a right to command him to do; that is, all - things lawful: he is indeed, properly speaking, no longer a - Servant than while he obeys his Master’s commands; so that - the covenanted obedience of an Apprentice is on all accounts - indispensably necessary; and the more cheerfully he performs - it, the more perfectly he fulfils his duty, and the greater - will be the reward as well as pleasure of his obedience; - for his Master will doubtless take all opportunities of - encouraging him on account of his willingness; he will - contrive to make his work as easy to him as he can; he - will treat him with all the kindness, and shew him all the - favour that is consistent with the relation between them; - whereby his servitude will be rendered a kind of freedom; - the necessary labours of it a delight; and the time of - its duration short and pleasant: he will beside gain the - advantage of being trusted and confided in by his Master, - which must necessarily give him a quick and thorough insight - into his trade, whereby he will become duly qualified for the - power and dignity of a Master himself, and establish such - a reputation and character as will gain him the esteem and - friendship of all who know him; and can therefore have no - other than a comfortable prospect of advancing his station - and fortune in the world. The quite contrary of all which - must be the lot of the disobedient, churlish, and murmuring - Servant; who will, in all probability, end his days as a - Master (if ever he arrives at that honour) in the same - discontented, uneasy, and disregarded manner, in which he - lived as a Servant; feared by very few, beloved by none. - - Exhort servants to be obedient unto their own Masters, and - to please them well in all things, _not answering again_. - Titus ii. 9. - - His servants ye are whom ye obey. Rom. vi. 16. - - Servants, obey in all things your Masters, according to - the flesh; not only to the good and gentle, but also the - froward. Col. iii. 22. - - And when ye be buffeted for well-doing, take it patiently; - for this is thank-worthy and acceptable with God. 1 Pet. - ii. 20. - - With good-will doing service. Ephes. vi. 7. - - Not with eye-service, as men-pleasers, but in singleness of - heart, fearing God. Col. iii. 22. - - If any would not work, neither should he eat. 2 Thes. iii. - 10. - - In all labour there is profit; and the thoughts of the - diligent tend only to plenteousness. Prov. xiv. 23. - - The hand of the diligent maketh rich.—An idle soul shall - suffer hunger. Chap. x. 4.—Chap. xix. 15. - - Seest thou a man diligent, he shall stand before kings, he - shall not stand before mean men. A slothful man is compared - to a filthy stone, and every one will hiss him out to his - disgrace. Chap. xxii. 29. Eccl. xxii. 1. - - They that plough iniquity, and sow wickedness, shall reap - the same. Job iv. 8. - - The Lord will make them contemptible and base, before all - the people, according as they have not kept his ways. - Malachi ii. 9. - - _He shall do no damage to his said Master, nor see it to be - done of others, but that he to his power shall let_ (that is, - prevent or hinder) _or forthwith give warning to his said - Master of the same. He shall not waste the goods of his said - Master, or lend them unlawfully to any._ It is not sufficient - that the Apprentice does not wrong his Master himself, by - cheating, pilfering, purloining, wasting, spoiling, lending, - or giving away any of his goods; by sloth and idleness, by - neglecting his business, and loitering away his time; it - is not enough that he does his Master no kind of damage - himself; but he must be watchful that he is not injured in - any kind by his fellow-servants and others; and be sure to - do what in him lies to prevent or discover it to his Master; - for he cannot be indifferent or careless in such a case, or - connive and conceal any thing of this kind, without breach of - covenant, and incurring the guilt and shame that is due to - unfaithfulness. - - Have no fellowship with the unfruitful works of darkness, - but rather reprove them. Ephes. v. 11. - - Beware of evil workers, and be not thou partaker with them. - - Thou shalt not suffer sin in thy brother, but by any means - reprove him. Phil. iii. 2. - - When thou sawest a thief thou consentedst with him. Psalm - l. 18. - - _He shall not commit fornication._ This vice has been the - bane of so many young men in all ages and places, that every - one’s memory must furnish him with divers instances of its - fatal effects; the Sessions papers are filled with numberless - accounts of unhappy persons who are brought by it to public - shame and infamous ends; and indeed nothing is so destructive - to the morals and happiness of youth, as the having any - kind of commerce with lewd and shameless women; for such - conversation infallibly destroys the health, consumes the - fortune, blasts the credit, and extinguishes that modesty - which is the principal ornament and surest preservative of - youth from the vices and dangers they are most exposed to. - - Flee fornication: He that committeth fornication, sinneth - against his own body. 1 Cor. vi. 18. - - Keep thee from the evil woman, from the flattery of the - tongue of the strange woman: lust not after her beauty in - thy heart, neither let her take thee with her eye-lids; - lest thou give thine honour to others: lest strangers - be filled with thy wealth; and thou mourn at the last, - when thy flesh and thy body are consumed. Prov. vi. 24, - 25.—Prov. v. 10, 11. - - Let not thy heart decline to her ways, for her house is the - way to hell. Thou goest after her as an ox goeth to the - slaughter, till a dart strike through thy liver; as a bird - hasteth to the snare, and knoweth not that it is for his - life. Prov. vii. 25, 27, 22, 23. - - Neither fornicators nor adulterers shall inherit the - kingdom of God. 1 Cor. vi. 9. - - Whoremongers and adulterers God will judge. Heb. xiii. 4. - - Blessed are the pure in heart, for they shall see God. - Matt. v. 8. - - _Nor contract matrimony within the said term._ Marriage is a - very improper state for Apprentices, but is too often entered - into rashly without consideration, or the consent of friends - and relations; and therefore is very seldom advantageous, - and generally unhappy. The necessary expense and charge - which attends a growing family, must quite consume a small - fortune, very much lessen a good one, and entail heavy debts - and lasting misery on the generality of married Apprentices, - who cannot hope to avoid a jail; and it is well if that is - their worst misfortune. At best such a marriage is an act of - great disobedience and contempt towards parents and friends, - of injustice towards the Master, and must be attended with - the loss of their esteem and friendship, if not with their - heavy displeasure. It is a direct violation of this covenant, - _a forfeiture of their right to the freedom of_ London, and - tends to unsettle and alienate the mind from business, and to - disable the Apprentice from ever becoming a complete master - of his trade. - - _He shall not play at cards, dice, tables, or any other - unlawful game, whereby his said Master may have any loss._ - All sorts of gaming for money is prohibited by this covenant; - it being a habit of the most pernicious consequence. Those - who have an itch for gaming, very rarely have any relish for - business; the dispositions and qualifications for the one, - being quite inconsistent with the other. Modesty, caution, - industry, frugality, and strict integrity, are indispensably - necessary to the forming a good and successful tradesman; - but no man ever made his fortune by play, without corrupting - his morals and forfeiting his character; for the gamester - must be bold and adventurous, extravagant and profuse, - fraudulent, tricking, and deceitful, of scandalous life, and - infamous reputation; and such will the unwary and thoughtless - Apprentice soon become, who is addicted to this vice; who - begins with it under pretence of amusement, but suffers the - love of it to grow on him till it becomes habitual; and what - assurance has he, that the loss of his own money, and the - flattering hopes of better fortune, will not tempt him to - steal and hazard what is his Master’s? What hopes can he have - that he shall escape the rock on which so many have perished? - The Apprentice therefore who would not expose himself to - guilt, to shame, punishment, and ruin, must religiously - observe this prohibition. - - Wo onto him that buildeth his house by unrighteousness, and - his chambers by wrong. Jer. xxii. 13. - - Wo unto them that have made dishonest gain of their - neighbours, by extortion, or by the iniquity of their - traffic. Ezek. xxii. 12. - - My soul come not thou into their secrets, unto their - assemblies my honour be not thou united. Gen. xlix. - - We have renounced the hidden things of dishonesty, - therefore let us not walk in craftiness. (For) better is - a little with righteousness, than great revenues without - right. 2 Cor. iv. - - Wealth got by vanity shall be diminished: but he that - gathereth by labour shall increase. Prov. xiii. 11. - - If sinners entice thee, consent thou not. Walk not then in - the way with them; lest thou learn their ways, and get a - snare to thy soul. Prov. i. 10, 15.—Chap. xxii. - - _With his own goods, or others, during the said term, without - license of his said Master, he shall neither buy nor sell._ - The apprenticeship is a time of labour and improvement, not - of gain; it is the season wherein youth are to acquire a - thorough knowledge of trade, and to establish in themselves - such habits as will enable them to carry it on hereafter with - pleasure and profit. A liberty for the Apprentice to trade - on his own account, would, in most instances, be rather a - snare than an advantage to him; it would oftener increase his - acquaintance and expenses than his fortune; it would furnish - him with excuses for absenting himself from his Master’s - house and business, under pretence of promoting his own; and - lead him into company-keeping, and a large acquaintance, - before he hath judgment to make a proper choice; and it - is to be feared, would sometimes be the occasion of his - being unfaithful, and create continual jealousies and - misunderstandings between him and his Master. Upon all which - accounts this prohibition is for their mutual advantage; - and the breach of it on no account to be connived at by the - Master, nor practised by the Apprentice. - - If ye have not been faithful in that which is another - man’s, who shall give you that which is your own? - - _He shall not haunt taverns or play-houses, nor absent - himself from his said Master’s service day or night - unlawfully._ I have joined these three prohibitions together, - because of the connexion they have; the Apprentice cannot - commit the two first without being guilty of the last, - which is a great act of injustice; for the Master has not - a better title to his own money or goods than to the time - of his Apprentice. He therefore must not upon any pretence - whatsoever absent himself day or night from his Master’s - house, without his consent. He must not, when the common - business of the day is over, think himself at his own - disposal, and take the liberty of going on his pleasure, - without permission. Many things may occur which require - his presence: business sometimes offers very unexpectedly; - and the Apprentice should be always ready for his Master’s - service. Add to this, that the house, the shop, and effects - of his Master, are continually under his care, and the - looking well after them a duty always incumbent on him; - which such a one can never faithfully discharge who lists - himself in clubs, or haunts taverns, or any other kind of - tippling houses, or who frequents play-houses, and such like - diversions. These habits are not only attended with a great - waste of the Master’s time, but with an expense which few - Apprentices can afford, and will probably lead him from wrong - to robbery, when the Master’s money becomes as necessary - to his pleasures as his time; for, he who scruples not to - waste the one, will not be long before he makes free with the - other. It is therefore the interest and happiness of youth, - to be restrained from frequenting these places, where they - can only associate themselves with the young and giddy, the - raw and inexperienced, the loose and disorderly; for discreet - and prudent persons will not encourage Apprentices in such - unlawful haunts, by keeping them company. And what must be - the fruits of such society? what, but noisy empty mirth; - loose and licentious discourse, riot, intemperance, and - disorder; of the same pernicious kind are the pleasures they - receive from plays, interludes, and such like diversions. - These, to youthful and unsettled judgments, are but vain - and airy entertainments, which fill the head with romantic - and unnatural ideas of life and the world, and tend only - to alienate the mind from business, which is its proper, - and ought to be its chief entertainment; and to expose - youth to the danger of being corrupted by lewd and vicious - persons of both sexes, who always crowd such places. Upon - the whole, then, it is evident, the Apprentice cannot haunt - taverns, that is, any kind of public tippling-houses, or - frequent play-houses, nor absent himself day or night from - his Master’s service, without breach of covenant, nor indeed - without exposing himself to the loss of reputation (for such - as his companions and pleasures are, such will his character - be) and contracting vicious and expensive habits, which - will probably bring him to want and misery, to shame and - punishment. - - He that is faithful in that which is least, is faithful - also in much; and he that is unjust in the least, is unjust - also in much. Luke vi. 10. - - That which is altogether just shalt thou follow. Deut. xvi. - 20. - - Blessed are those servants, whom their Lord, when he - cometh, shall find watching. Luke xii. 37. - - Be ye therefore ready also. Luke xii. 40. - - I wrote unto you not to accompany with fornicators. 1 Cor. - v. 9, 11. - - If a brother be a fornicator, or covetous, or an idolater, - or a railer, or a drunkard, or an extortioner, with such a - one eat not. - - Be not among wine bibbers, amongst riotous eaters of flesh. - Prov. xxiii. 20. - - He that is a companion of riotous men, shameth his father. - Prov. xxviii. 7. - - Look not thou on the wine when it is red, when it giveth - its colour in the cup, when it moveth itself aright; at the - last it biteth as a serpent, and stingeth like an adder. - Prov. xxiii. 31. - - Wine is a mocker, strong drink is raging. Prov. xx. 1. - - Withdraw yourself from every brother that walketh - disorderly. Thes. iii. 6. - - He that followeth vain persons is void of understanding. - - Thou shalt not follow a multitude to do evil. Exod. xxiii. - 2. - - Cease to hear instructions that causeth to err from the - words of knowledge. Prov. xix. 27. - - He that loveth pleasure shall be a poor man: he that loveth - wine and oil shall not be rich. Prov. xxi. 17. - - Who hath woe? who hath sorrow? who hath contention? who - hath babbling? who hath wounds without a cause? who hath - redness of eyes? they who tarry long at the wine! they who - go to seek mixed wine: and men of strength to mingle strong - drink: that rise up early in the morning, that they may - follow strong drink. - - It is better to hear the rebuke of the wise, than for a man - to hear the song of fools. Prov. xxiii. 29.—Isaiah v. 22. - - _But in all things, as a faithful Apprentice, he shall behave - himself towards his said Master, and all his, during the said - term._ - - That is, he shall faithfully and diligently perform the - covenants in this Indenture, and demean himself humbly, - dutifully, and obligingly to his Master and Mistress, with - civility and respect to their children, friends, relations, - and customers, and all who belong to them. - - _And the said Master in consideration of - being the money - given with the said Apprentice, his said Apprentice, in the - same art and mystery which he useth, by the best means that - he can, shall teach, or instruct, or cause to be taught and - instructed, finding unto his said Apprentice, meat, drink, - apparel, lodging, and all other necessaries, according to - the custom of the City of_ London, _during the said term._ - - The end and design of Apprenticeship, is for the training - up of youth to the knowledge and practice of some art or - business; whereby they may learn to get their own living, and - become useful to the public; and for the promoting this good - and laudable design, the Master here covenants to furnish - the Apprentice with all necessaries during the term of his - Indenture, and to take especial care of his instruction and - improvement in the trade he follows. It is, therefore, the - indispensable duty of every Master to use _his best means_, - that is, to take all proper methods for performance of these - covenants. He must endeavour to render his Apprentice skilful - and industrious, by due information and constant employment: - he must enforce the duties of diligence, frugality, and - honesty, by his own example, by kind and gentle usage, and - by instilling into his mind the necessity and usefulness - of these and all other good and virtuous habits. He must - restrain him from whatever interferes with his duty or - obstructs his improvement, by advice, by exhortation, - by reproof, and (if need be) by moderate and reasonable - correction; and if all these prove ineffectual, he must apply - to the magistrate, and call to his assistance the authority - of the Chamberlain, who will judge indifferently between the - Master and the Apprentice, and oblige both parties to perform - the covenants of their Indentures. - - Let as many servants as are under the yoke, count their own - masters worthy of all honour. 1 Tim. - - Let not the child behave proudly against the ancients, - nor the base against the honourable. For by pride cometh - contention. Isai. iii. 5. - - Honour widows. 1 Tim. v. 3. - - A _soft answer_ turneth away wrath, and _yielding_ - pacifieth great offences; (but) grievous words stir up - anger. Prov. xv. 1.—Eccl. x. 4. - - Please them well in all things, _not answering again_. - - Whereas thy servant worketh truly, treat him not evil. - Eccl. vii. 20. - - Let my soul love a good servant. Ver. 21. - - Masters, give unto your servants that which is just and - equal, forbearing threatening; knowing that ye have also a - Master in Heaven: neither is there respect of persons with - him. Gal. iv. 1.—Eph. vi. 9. - - Despise not the cause of thy servants when they contend - with thee. Did not He that made thee in the womb, make him: - And did not one fashion us all in the womb? Job. xxxi. - 13.—Ver. 15. - - Be not hasty in thy spirit to be angry. Eccl. vii. 9. - - Ye shall not rule over one another with rigour, for ye are - brethren. Lev. xxv. 49. - - Be thou an example of the believers, in word, in - conversation, in charity, in faith, in purity. 1 Tim. iv. - 12. - - Six days in the week shalt thou labour, and do all thy work. - - Remember the Sabbath Day, to keep it holy. In it thou shalt - not do any work, thou, nor thy son, nor thy daughter, nor - thy servant, &c. - - Why is the house of God forsaken? - - Unto his habitation shall ye seek, and thither shall ye - come, ye and your households. - - That ye may hear, and that they may learn, and fear the - Lord their God, and observe to do all the words of his law. - - According to the sentence of the law which they shall - teach thee, and according to the judgment which they shall - tell thee, thou shalt do: thou shalt not decline from the - sentence which they shall shew thee, to the right hand or - to the left. Deut. xxxi. 12. - - _And for the true performance of all and every the said - covenants and agreements, either of the said parties bindeth - himself unto the other by these presents. In witness whereof, - the parties above named of these Indentures, interchangeably - have put their hands and seals, the of - in the year of the Reign of our Sovereign,_ - of the United Kingdom of _Great Britain_ - and _Ireland, Defender of the - Faith_, and in the year of our Lord, _&c._ - - - - - APPENDIX. - - - MARKETING TABLES, - - BY THE POUND, YARD, STONE, _&c._ - - ------------------------------------------------------------ - =TABLE I.= From Five-farthings to Two-pence three-farthings - per pound, yard, &c. - ----+-------+-------+-------+-------+-------+-------+------- - No. | 1¼_d._| 1½_d._| 1¾_d._| 2_d._ | 2¼_d._| 2½_d._| 2¾_d._ - ----+-------+-------+-------+-------+-------+-------+------- - |_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._ - 1 | 0 1¼ | 0 1½ | 0 1¾ | 0 2 | 0 2¼ | 0 2½ | 0 2¾ - 2 | 0 2½ | 0 3 | 0 3½ | 0 4 | 0 4½ | 0 5 | 0 5½ - 3 | 0 3¾ | 0 4½ | 0 5¼ | 0 6 | 0 6¾ | 0 7½ | 0 8¼ - 4 | 0 5 | 0 6 | 0 7 | 0 8 | 0 9 | 0 10 | 0 11 - 5 | 0 6¼ | 0 7½ | 0 8¾ | 0 10 | 0 11¼ | 1 0½ | 1 1¾ - 6 | 0 7½ | 0 9 | 0 10½ | 1 0 | 1 1½ | 1 3 | 1 4½ - 7 | 0 8¾ | 0 10½ | 1 0¼ | 1 2 | 1 3¾ | 1 5½ | 1 7¼ - 8 | 0 10 | 1 0 | 1 2 | 1 4 | 1 6 | 1 8 | 1 10 - 9 | 0 11¼ | 1 1½ | 1 3¾ | 1 6 | 1 8¼ | 1 10½ | 2 0¾ - 10 | 1 0½ | 1 3 | 1 5½ | 1 8 | 1 10½ | 2 1 | 2 3½ - 11 | 1 1¾ | 1 4½ | 1 7¼ | 1 10 | 2 0¾ | 2 3½ | 2 6¼ - 12 | 1 3 | 1 6 | 1 9 | 2 0 | 2 3 | 2 6 | 2 9 - 13 | 1 4¼ | 1 7½ | 1 10¾ | 2 2 | 2 5¼ | 2 8½ | 2 11¾ - 14 | 1 5½ | 1 9 | 2 0½ | 2 4 | 2 7½ | 2 11 | 3 2½ - 15 | 1 6¾ | 1 10½ | 2 2¼ | 2 6 | 2 9¾ | 3 1½ | 3 5¼ - 16 | 1 8 | 2 0 | 2 4 | 2 8 | 3 0 | 3 4 | 3 8 - 17 | 1 9¼ | 2 1½ | 2 5¾ | 2 10 | 3 2¼ | 3 6½ | 3 10¾ - 18 | 1 10½ | 2 3 | 2 7½ | 3 0 | 3 4½ | 3 9 | 4 1½ - 19 | 1 11¾ | 2 4½ | 2 9¼ | 3 2 | 3 6¾ | 3 11½ | 4 4¼ - 20 | 2 1 | 2 6 | 2 11 | 3 4 | 3 9 | 4 2 | 4 7 - 21 | 2 2¼ | 2 7½ | 3 0¾ | 3 6 | 3 11¼ | 4 4½ | 4 9¾ - 22 | 2 3½ | 2 9 | 3 2½ | 3 8 | 4 1½ | 4 7 | 5 0½ - 23 | 2 4¾ | 2 10½ | 3 4¼ | 3 10 | 4 3¾ | 4 9½ | 5 3¼ - 24 | 2 6 | 3 0 | 3 6 | 4 0 | 4 6 | 5 0 | 5 6 - 25 | 2 7¼ | 3 1½ | 3 7¾ | 4 2 | 4 8¼ | 5 2½ | 5 8¾ - 26 | 2 8½ | 3 3 | 3 9½ | 4 4 | 4 10½ | 5 5 | 5 11½ - 27 | 2 9¾ | 3 4½ | 3 11¼ | 4 6 | 5 0¾ | 5 7½ | 6 2¼ - *28 | 2 11 | 3 6 | 4 1 | 4 8 | 5 3 | 5 10 | 6 5 - †42 | 4 4½ | 5 3 | 6 1½ | 7 0 | 7 10½ | 8 9 | 9 7½ - ‡56 | 5 10 | 7 0 | 8 2 | 9 4 |10 6 |11 8 |12 10 - §84 | 8 9 |10 6 |12 3 |14 0 |15 9 |17 6 |19 3 - ‖112|11 8 |14 0 |16 4 |18 8 |21 0 |23 4 |25 8 - ----+-------+-------+-------+-------+-------+-------+------- - * A quarter of a hundred weight, or 2 stones. - † Three stones. - ‡ Half a hundred weight, or 4 stones. - § Three quarters of a hundred weight, or 6 stones. - ‖ One hundred weight, or 8 stones. - - ------------------------------------------------------------ - =TABLE II.= From Three-pence to Five-pence - per pound, yard, &c. - ----+-------+-------+-------+-------+-------+-------+------- - No. | 3_d._| 3¼_d._| 3½_d._| 3¾_d._| 4_d._| 4½_d._| 5_d._ - ----+-------+-------+-------+-------+-------+-------+------- - |_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._ - 1 | 0 3 | 0 3¼ | 0 3½ | 0 3¾ | 0 4 | 0 4½ | 0 5 - 2 | 0 6 | 0 6½ | 0 7 | 0 7½ | 0 8 | 0 9 | 0 10 - 3 | 0 9 | 0 9¾ | 0 10½ | 0 11¼ | 1 0 | 1 1½ | 1 3 - 4 | 1 0 | 1 1 | 1 2 | 1 3 | 1 4 | 1 6 | 1 8 - 5 | 1 3 | 1 4¼ | 1 5½ | 1 6¾ | 1 8 | 1 10½ | 2 1 - 6 | 1 6 | 1 7½ | 1 9 | 1 10½ | 2 0 | 2 3 | 2 6 - 7 | 1 9 | 1 10¾ | 2 0½ | 2 2¼ | 2 4 | 2 7½ | 2 11 - 8 | 2 0 | 2 2 | 2 4 | 2 6 | 2 8 | 3 0 | 3 4 - 9 | 2 3 | 2 5¼ | 2 7½ | 2 9¾ | 3 0 | 3 4½ | 3 9 - 10 | 2 6 | 2 8½ | 2 11 | 3 1½ | 3 4 | 3 9 | 4 2 - 11 | 2 9 | 2 11¾ | 3 2½ | 3 5¼ | 3 8 | 4 1½ | 4 7 - 12 | 3 0 | 3 3 | 3 6 | 3 9 | 4 0 | 4 6 | 5 0 - 13 | 3 3 | 3 6¼ | 3 9½ | 4 0¾ | 4 4 | 4 10½ | 5 5 - 14 | 3 6 | 3 9½ | 4 1 | 4 4½ | 4 8 | 5 3 | 5 10 - 15 | 3 9 | 4 0¾ | 4 4½ | 4 8¼ | 5 0 | 5 7½ | 6 3 - 16 | 4 0 | 4 4 | 4 8 | 5 0 | 5 4 | 6 0 | 6 8 - 17 | 4 3 | 4 7¼ | 4 11½ | 5 3¾ | 5 8 | 6 4½ | 7 1 - 18 | 4 6 | 4 10½ | 5 3 | 5 7½ | 6 0 | 6 9 | 7 6 - 19 | 4 9 | 5 1¾ | 5 6½ | 5 11¼ | 6 4 | 7 1½ | 7 11 - 20 | 5 0 | 5 5 | 5 10 | 6 3 | 6 8 | 7 6 | 8 4 - 21 | 5 3 | 5 8¼ | 6 1½ | 6 6¾ | 7 0 | 7 10½ | 8 9 - 22 | 5 6 | 5 11½ | 6 5 | 6 10½ | 7 4 | 8 3 | 9 2 - 23 | 5 9 | 6 2¾ | 6 8½ | 7 2¼ | 7 8 | 8 7½ | 9 7 - 24 | 6 0 | 6 6 | 7 0 | 7 6 | 8 0 | 9 0 |10 0 - 25 | 6 3 | 6 9¼ | 7 3½ | 7 9¾ | 8 4 | 9 4½ |10 5 - 26 | 6 6 | 7 0½ | 7 7 | 8 1½ | 8 8 | 9 9 |10 10 - 27 | 6 9 | 7 3¾ | 7 10½ | 8 5¼ | 9 0 |10 1½ |11 3 - *28 | 7 0 | 7 7 | 8 2 | 8 9 | 9 4 |10 6 |11 8 - †42 |10 6 |11 4½ |12 3 |13 1½ |14 0 |15 9 |17 6 - ‡56 |14 0 |15 2 |16 4 |17 6 |18 8 |21 0 |23 4 - §84 |21 0 |22 9 |24 6 |26 3 |28 0 |31 6 |35 0 - ‖112|28 0 |30 4 |32 8 |35 0 |37 4 |42 0 |46 8 - ----+-------+-------+-------+-------+-------+-------+------- - - ------------------------------------------------------------ - =TAB. III.= From Fivepence-halfpenny to - Eightpence-halfpenny. - ----+-------+-------+-------+-------+-------+-------+------- - No. | 5½_d._| 6_d._| 6½_d._| 7_d._| 7½_d._| 8_d._| 8½_d._ - ----+-------+-------+-------+-------+-------+-------+------- - |_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._ - 1 | 0 5½ | 0 6 | 0 6½ | 0 7 | 0 7½ | 0 8 | 0 8½ - 2 | 0 11 | 1 0 | 1 1 | 1 2 | 1 3 | 1 4 | 1 5 - 3 | 1 4½ | 1 6 | 1 7½ | 1 9 | 1 10½ | 2 0 | 2 1½ - 4 | 1 10 | 2 0 | 2 2 | 2 4 | 2 6 | 2 8 | 2 10 - 5 | 2 3½ | 2 6 | 2 8½ | 2 11 | 3 1½ | 3 4 | 3 6½ - 6 | 2 9 | 3 0 | 3 3 | 3 6 | 3 9 | 4 0 | 4 3 - 7 | 3 2½ | 3 6 | 3 9½ | 4 1 | 4 4½ | 4 8 | 4 11½ - 8 | 3 8 | 4 0 | 4 4 | 4 8 | 5 0 | 5 4 | 5 8 - 9 | 4 1½ | 4 6 | 4 10½ | 5 3 | 5 7½ | 6 0 | 6 4½ - 10 | 4 7 | 5 0 | 5 5 | 5 10 | 6 3 | 6 8 | 7 1 - 11 | 5 0½ | 5 6 | 5 11½ | 6 5 | 6 10½ | 7 4 | 7 9½ - 12 | 5 6 | 6 0 | 6 6 | 7 0 | 7 6 | 8 0 | 8 6 - 13 | 5 11½ | 6 6 | 7 0½ | 7 7 | 8 1½ | 8 8 | 9 2½ - 14 | 6 5 | 7 0 | 7 7 | 8 2 | 8 9 | 9 4 | 9 11 - 15 | 6 10½ | 7 6 | 8 1½ | 8 9 | 9 4½ |10 0 |10 7½ - 16 | 7 4 | 8 0 | 8 8 | 9 4 |10 0 |10 8 |11 4 - 17 | 7 9½ | 8 6 | 9 2½ | 9 11 |10 7½ |11 4 |12 0½ - 18 | 8 3 | 9 0 | 9 9 |10 6 |11 3 |12 0 |12 9 - 19 | 8 8½ | 9 6 |10 3½ |11 1 |11 10½ |12 8 |13 5½ - 20 | 9 2 |10 0 |10 10 |11 8 |12 6 |13 4 |14 2 - 21 | 9 7½ |10 6 |11 4½ |12 3 |13 1½ |14 0 |14 10½ - 22 |10 1 |11 0 |11 11 |12 10 |13 9 |14 8 |15 7 - 23 |10 6½ |11 6 |12 5½ |13 5 |14 4½ |15 4 |16 3½ - 24 |11 0 |12 0 |13 0 |14 0 |15 0 |16 0 |17 0 - 25 |11 5½ |12 6 |13 6½ |14 7 |15 7½ |16 8 |17 8½ - 26 |11 11 |13 0 |14 1 |15 2 |16 3 |17 4 |18 5 - 27 |12 4½ |13 6 |14 7½ |15 9 |16 10½ |18 0 |19 1½ - *28 |12 10 |14 0 |15 2 |16 4 |17 6 |18 8 |19 10 - †42 |19 3 |21 0 |22 9 |24 6 |26 3 |28 0 |29 9 - ‡56 |25 8 |28 0 |30 4 |32 8 |35 0 |37 4 |39 8 - §84 |38 6 |42 0 |45 6 |49 0 |52 6 |56 0 |59 6 - ‖112|51 4 |56 0 |60 8 |65 4 |70 0 |74 8 |79 4 - ----+-------+-------+-------+-------+-------+-------+------- - - ------------------------------------------------------------------- - =TABLE IV.= From Nine-pence to One Shilling - per pound, yard, &c. - ----+--------+--------+--------+--------+--------+--------+-------- - No. | 9_d._ | 9½_d._ | 10_d._ | 10½_d._| 11_d._ | 11½_d._| 12_d._ - ----+--------+--------+--------+--------+--------+--------+-------- - | _s. d._| _s. d._| _s. d._| _s. d._| _s. d._| _s. d._| _s. d._ - 1 | 0 9 | 0 9½ | 0 10 | 0 10½ | 0 11 | 0 11½ | 1 0 - 2 | 1 6 | 1 7 | 1 8 | 1 9 | 1 10 | 1 11 | 2 0 - 3 | 2 3 | 2 4½ | 2 6 | 2 7½ | 2 9 | 2 10½ | 3 0 - 4 | 3 0 | 3 2 | 3 4 | 3 6 | 3 8 | 3 10 | 4 0 - 5 | 3 9 | 3 11½ | 4 2 | 4 4½ | 4 7 | 4 9½ | 5 0 - 6 | 4 6 | 4 9 | 5 0 | 5 3 | 5 6 | 5 9 | 6 0 - 7 | 5 3 | 5 6½ | 5 10 | 6 1½ | 6 5 | 6 8½ | 7 0 - 8 | 6 0 | 6 4 | 6 8 | 7 0 | 7 4 | 7 8 | 8 0 - 9 | 6 9 | 7 1½ | 7 6 | 7 10½ | 8 3 | 8 7½ | 9 0 - 10 | 7 6 | 7 11 | 8 4 | 8 9 | 9 2 | 9 7 | 10 0 - 11 | 8 3 | 8 8½ | 9 2 | 9 7½ | 10 1 | 10 6½ | 11 0 - 12 | 9 0 | 9 6 | 10 0 | 10 6 | 11 0 | 11 6 | 12 0 - 13 | 9 9 | 10 3½ | 10 10 | 11 4½ | 11 11 | 12 5½ | 13 0 - 14 | 10 6 | 11 1 | 11 8 | 12 3 | 12 10 | 13 5 | 14 0 - 15 | 11 3 | 11 10½ | 12 6 | 13 1½ | 13 9 | 14 4½ | 15 0 - 16 | 12 0 | 12 8 | 13 4 | 14 0 | 14 8 | 15 4 | 16 0 - 17 | 12 9 | 13 5½ | 14 2 | 14 10½ | 15 7 | 16 3½ | 17 0 - 18 | 13 6 | 14 3 | 15 0 | 15 9 | 16 6 | 17 3 | 18 0 - 19 | 14 3 | 15 0½ | 15 10 | 16 7½ | 17 5 | 18 2½ | 19 0 - 20 | 15 0 | 15 10 | 16 8 | 17 6 | 18 4 | 19 2 | 20 0 - 21 | 15 9 | 16 7½ | 17 6 | 18 4½ | 19 3 | 20 1½ | 21 0 - 22 | 16 6 | 17 5 | 18 4 | 19 3 | 20 2 | 21 1 | 22 0 - 23 | 17 3 | 18 2½ | 19 2 | 20 1½ | 21 1 | 22 0½ | 23 0 - 24 | 18 0 | 19 0 | 20 0 | 21 0 | 22 0 | 23 0 | 24 0 - 25 | 18 9 | 19 9½ | 20 10 | 21 10½ | 22 11 | 23 11½ | 25 0 - 26 | 19 6 | 20 7 | 21 8 | 22 9 | 23 10 | 24 11 | 26 0 - 27 | 20 3 | 21 4½ | 22 6 | 23 7½ | 24 9 | 25 10½ | 27 0 - *28 | 21 0 | 22 2 | 23 4 | 24 6 | 25 8 | 26 10 | 28 0 - †42 | 31 6 | 33 3 | 35 0 | 36 9 | 38 6 | 40 3 | 42 0 - ‡56 | 42 0 | 44 4 | 46 8 | 49 0 | 51 4 | 53 8 | 56 0 - §84 | 63 0 | 66 6 | 70 0 | 73 6 | 77 0 | 80 6 | 84 0 - ‖112| 84 0 | 88 8 | 93 4 | 98 0 |102 8 |107 4 |112 0 - ----+--------+--------+--------+--------+--------+--------+-------- - - EXPLANATION OF THE TABLES. - - The figures in the first column of each table denote the number - of pounds, yards, &.; and the money columns are headed with the - respective prices of the article. So, if you want to know what - 19 lbs. of beef come to at 5½d. per lb. look for the column headed - 5½d. (Table III.) and opposite to 19 in the first column, under - that head you will find 8s. 8½d., which is the amount. In this - manner the price of any quantity of goods, at any price, may be - instantly ascertained. - - - A TABLE OF WAGES OR INCOME, - - Shewing, at one View, the amount of any INCOME, SALARY, or WAGES, - from One Pound to Five Hundred Pounds per annum, by the Calendar - Month, Week, or Day. - - ---------------------+------------+------------ - Per Yr. Per Mon. | Per Week | A Day - ---------------------+------------+------------ - _l. s._ _l. s. d._ | _l. s. d._ | _l. s. d._ - 1 0 is 0 1 8 | 0 0 4½ | 0 0 0¾ - 1 10 0 2 6 | 0 0 7 | 0 0 1 - 2 0 0 3 4 | 0 0 9¼ | 0 0 1¼ - 2 2 0 3 6 | 0 0 9¾ | 0 0 1½ - 2 10 0 4 2 | 0 0 11½ | 0 0 1¾ - 3 0 0 5 0 | 0 1 1¾ | 0 0 2 - 3 3 0 5 3 | 0 1 2½ | 0 0 2 - 3 10 0 5 10 | 0 1 4¼ | 0 0 2¼ - 4 0 0 6 8 | 0 1 6½ | 0 0 2¾ - 4 4 0 7 0 | 0 1 7½ | 0 0 2¾ - 4 10 0 7 6 | 0 1 8¾ | 0 0 3 - 5 0 0 8 4 | 0 1 11 | 0 0 3¼ - 5 5 0 8 9 | 0 2 0¼ | 0 0 3½ - 5 10 0 9 2 | 0 2 1½ | 0 0 3¾ - 6 0 0 10 0 | 0 2 3¾ | 0 0 4 - 6 6 0 10 6 | 0 2 5 | 0 0 4¼ - 6 10 0 10 10 | 0 2 6 | 0 0 4¼ - 7 0 0 11 8 | 0 2 8¼ | 0 0 4½ - 7 7 0 12 3 | 0 2 10 | 0 0 4¾ - 7 10 0 12 6 | 0 2 10½ | 0 0 5 - 8 0 0 13 4 | 0 3 1 | 0 0 5¼ - 8 8 0 14 0 | 0 3 2¾ | 0 0 5½ - 8 10 0 14 2 | 0 3 3¼ | 0 0 5½ - 9 0 0 15 0 | 0 3 5½ | 0 0 6 - 9 9 0 15 9 | 0 3 7½ | 0 0 6¼ - 10 0 0 16 8 | 0 3 10 | 0 0 6½ - 10 10 0 17 6 | 0 4 0½ | 0 0 7 - 11 0 0 18 4 | 0 4 3 | 0 0 7¼ - 11 11 0 19 3 | 0 4 5¼ | 0 0 7½ - 12 0 1 0 0 | 0 4 7½ | 0 0 8 - 12 12 1 1 0 | 0 4 10 | 0 0 8¼ - 13 0 1 1 8 | 0 5 0 | 0 0 8½ - 13 13 1 2 9 | 0 5 3 | 0 0 9 - 14 0 1 3 4 | 0 5 4½ | 0 0 9¼ - 14 14 1 4 6 | 0 5 8 | 0 0 9¾ - 15 0 1 5 0 | 0 5 9 | 0 0 10 - 15 15 1 6 3 | 0 6 0½ | 0 0 10¼ - 16 0 1 6 8 | 0 6 2 | 0 0 10½ - 16 16 1 8 0 | 0 6 5½ | 0 0 11 - 17 0 1 8 4 | 0 6 6½ | 0 0 11¼ - 17 17 1 9 9 | 0 6 10½ | 0 0 11¾ - 18 0 1 10 0 | 0 6 11 | 0 0 11¾ - 18 18 1 11 6 | 0 7 3 | 0 1 0½ - 19 0 1 11 8 | 0 7 3½ | 0 1 0½ - 20 0 1 13 4 | 0 7 8 | 0 1 1¼ - 30 0 2 10 0 | 0 11 6 | 0 1 7¾ - 40 0 3 6 8 | 0 15 4½ | 0 2 2¼ - 50 0 4 3 4 | 0 19 3 | 0 2 9 - 60 0 5 0 0 | 1 3 0¾ | 0 3 3½ - 70 0 5 16 8 | 1 6 11 | 0 3 10 - 80 0 6 13 4 | 1 10 9 | 0 4 4½ - 90 0 7 10 0 | 1 14 7¼ | 0 4 11 - 100 0 8 6 8 | 1 18 5½ | 0 5 5¾ - 200 0 16 13 4 | 3 16 11 | 0 10 11½ - 250 0 20 16 8 | 4 16 2 | 0 13 8½ - 500 0 41 13 4 | 9 12 3½ | 1 7 5¾ - ---------------------+------------+------------ - - EXPLANATION.—The Wages by the Year is given in the first Column, and - opposite to it is the amount for a Calendar Month, a Week, or a Day, - at that rate. - - _N.B. This Table also gives the rate of_ INCOME, _and of_ EXPENSES - _of any kind, by the Year, Month, Week, or Day; and the contrary._ - - - A TABLE OF INTEREST, AT FOUR PER CENT. - - _From One Day to One Hundred Days, inclusive._ - - ----+---------+---------+---------+---------+---------+ - Days| 100_l._ | 90_l._ | 80_l._ | 70_l._ | 60_l._ | - ----+---------+---------+---------+---------+---------+ - | _s. d._ | _s. d._ | _s. d._ | _s. d._ | _s. d._ | - 100 | 22 0 | 19 8 | 17 6 | 15 4 | 13 2 | - 90 | 19 9 | 17 9 | 15 9 | 13 10 | 11 10 | - 80 | 17 6 | 15 9 | 14 0 | 12 3 | 10 6 | - 70 | 15 4 | 13 10 | 12 3 | 10 9 | 9 2 | - 60 | 13 2 | 11 10 | 10 6 | 9 2 | 7 11 | - 50 | 11 0 | 9 10 | 8 9 | 7 8 | 6 7 | - 40 | 8 9 | 7 11 | 7 0 | 6 2 | 5 3 | - 30 | 6 7 | 5 11 | 5 3 | 4 7 | 3 11 | - 20 | 4 5 | 3 11 | 3 6 | 3 1 | 2 8 | - 10 | 2 2 | 2 0 | 1 9 | 1 6 | 1 4 | - 9 | 2 0 | 1 9 | 1 7 | 1 5 | 1 2 | - 8 | 1 9 | 1 7 | 1 5 | 1 3 | 1 1 | - 7 | 1 6 | 1 5 | 1 3 | 1 1 | 0 11 | - 6 | 1 4 | 1 2 | 1 1 | 0 11 | 0 9 | - 5 | 1 1 | 1 0 | 0 11 | 0 9 | 0 8 | - 4 | 0 11 | 0 9 | 0 8 | 0 7 | 0 6 | - 3 | 0 8 | 0 7 | 0 6 | 0 6 | 0 5 | - 2 | 0 5 | 0 5 | 0 4 | 0 4 | 0 3 | - 1 | 0 3 | 0 2 | 0 2 | 0 2 | 0 2 | - ----+---------+---------+---------+---------+---------+ - - ----+---------+---------+---------+---------+---------+ - Days| 50_l._ | 40_l._ | 30_l._ | 20_l._ | 10_l._ | - ----+---------+---------+---------+---------+---------+ - | _s. d._ | _s. d._ | _s. d._ | _s. d._ | _s. d._ | - 100 | 11 0 | 8 10 | 6 6 | 4 4 | 2 2 | - 90 | 9 10 | 7 11 | 5 11 | 3 11 | 2 0 | - 80 | 8 9 | 7 0 | 5 3 | 3 6 | 1 9 | - 70 | 7 8 | 6 2 | 4 7 | 3 1 | 1 6 | - 60 | 6 7 | 5 3 | 3 11 | 2 8 | 1 4 | - 50 | 5 6 | 4 5 | 3 3 | 2 2 | 1 1 | - 40 | 4 5 | 3 6 | 2 8 | 1 9 | 0 11 | - 30 | 3 3 | 2 8 | 2 0 | 1 4 | 0 8 | - 20 | 2 2 | 1 9 | 1 4 | 0 11 | 0 5 | - 10 | 1 1 | 0 11 | 0 8 | 0 5 | 0 3 | - 9 | 1 0 | 0 9 | 0 7 | 0 5 | 0 2 | - 8 | 0 11 | 0 8 | 0 6 | 0 4 | 0 2 | - 7 | 0 9 | 0 7 | 0 6 | 0 4 | 0 2 | - 6 | 0 8 | 0 6 | 0 5 | 0 3 | 0 2 | - 5 | 0 7 | 0 5 | 0 4 | 0 3 | 0 1 | - 4 | 0 5 | 0 4 | 0 3 | 0 2 | 0 1 | - 3 | 0 4 | 0 3 | 0 2 | 0 2 | 0 1 | - 2 | 0 3 | 0 2 | 0 2 | 0 1 | 0 1 | - 1 | 0 1 | 0 1 | 0 1 | 0 1 | 0 0 | - ----+---------+---------+---------+---------+---------+ - - ----+---------+---------+---------+---------+---------+ - Days| 9_l._ | 8_l._ | 7_l._ | 6_l._ | 5_l._ | - ----+---------+---------+---------+---------+---------+ - | _s. d._ | _s. d._ | _s. d._ | _s. d._ | _s. d._ | - 100 | 2 0 | 1 10 | 1 6 | 1 4 | 1 2 | - 90 | 1 9 | 1 7 | 1 5 | 1 2 | 1 0 | - 80 | 1 7 | 1 5 | 1 3 | 1 1 | 0 11 | - 70 | 1 5 | 1 3 | 1 1 | 0 11 | 0 9 | - 60 | 1 2 | 1 1 | 0 11 | 0 9 | 0 8 | - 50 | 1 0 | 0 11 | 0 9 | 0 8 | 0 7 | - 40 | 0 9 | 0 8 | 0 7 | 0 6 | 0 5 | - 30 | 0 7 | 0 6 | 0 6 | 0 5 | 0 4 | - 20 | 0 5 | 0 4 | 0 4 | 0 3 | 0 3 | - 10 | 0 2 | 0 2 | 0 2 | 0 2 | 0 1 | - 9 | 0 2 | 0 2 | 0 2 | 0 1 | 0 1 | - 8 | 0 2 | 0 2 | 0 1 | 0 1 | 0 1 | - 7 | 0 2 | 0 1 | 0 1 | 0 1 | 0 1 | - 6 | 0 1 | 0 1 | 0 1 | 0 1 | 0 1 | - 5 | 0 1 | 0 1 | 0 1 | 0 1 | 0 1 | - 4 | 0 1 | 0 1 | 0 1 | 0 1 | 0 1 | - 3 | 0 1 | 0 1 | 0 1 | 0 0 | 0 0 | - 2 | 0 0 | 0 0 | 0 0 | 0 0 | 0 0 | - 1 | 0 0 | 0 0 | 0 0 | 0 0 | 0 0 | - ----+---------+---------+---------+---------+---------+ - - ----+------+------+------+------+ - Days| 4_l._| 3_l._| 2_l._| 1_l._| - ----+------+------+------+------+ - | _d._ | _d._ | _d._ | _d._ | - 100 | 10 | 8 | 6 | 2 | - 90 | 9 | 7 | 5 | 2 | - 80 | 8 | 6 | 4 | 2 | - 70 | 7 | 6 | 4 | 2 | - 60 | 6 | 5 | 3 | 2 | - 50 | 5 | 4 | 3 | 1 | - 40 | 4 | 3 | 2 | 1 | - 30 | 3 | 2 | 2 | 1 | - 20 | 2 | 2 | 1 | 1 | - 10 | 1 | 1 | 1 | 0 | - 9 | 1 | 1 | 0 | 0 | - 8 | 1 | 1 | 0 | 0 | - 7 | 1 | 1 | 0 | 0 | - 6 | 1 | 0 | 0 | 0 | - 5 | 1 | 0 | 0 | 0 | - 4 | 0 | 0 | 0 | 0 | - 3 | 0 | 0 | 0 | 0 | - 2 | 0 | 0 | 0 | 0 | - 1 | 0 | 0 | 0 | 0 | - ----+------+------+------+------+ - - No notice is taken of the fractional part of any sum under a - halfpenny; but a halfpenny, or three farthings, is called a penny. - - - A TABLE OF INTEREST, AT FIVE PER CENT. - - _From One Day to One Hundred Days, inclusive._ - - ----+----------+----------+----------+---------+---------+ - Days| 100_l._ | 90_l._ | 80_l._ | 70_l._ | 60_l._ | - ----+----------+----------+----------+---------+---------+ - |_l. s. d._|_l. s. d._|_l. s. d._| _s. d._ | _s. d._ | - 100 | 1 7 4 | 1 4 8 | 1 2 0 | 19 2 | 16 4 | - 90 | 1 4 8 | 1 2 2 | 0 19 9 | 17 3 | 14 10 | - 80 | 1 1 11 | 0 19 9 | 0 17 6 | 15 4 | 13 2 | - 70 | 0 19 2 | 0 17 3 | 0 15 4 | 13 5 | 11 6 | - 60 | 0 16 5 | 0 14 9 | 0 13 2 | 11 6 | 9 10 | - 50 | 0 13 8 | 0 12 4 | 0 11 0 | 9 7 | 8 2 | - 40 | 0 11 0 | 0 9 10 | 0 8 9 | 7 8 | 6 7 | - 30 | 0 8 3 | 0 7 5 | 0 6 7 | 5 9 | 4 11 | - 20 | 0 5 6 | 0 4 11 | 0 4 5 | 3 10 | 3 3 | - 10 | 0 2 9 | 0 2 6 | 0 2 2 | 1 11 | 1 8 | - 9 | 0 2 6 | 0 2 3 | 0 1 11 | 1 9 | 1 6 | - 8 | 0 2 2 | 0 2 0 | 0 1 9 | 1 6 | 1 4 | - 7 | 0 1 11 | 0 1 9 | 0 1 6 | 1 4 | 1 2 | - 6 | 0 1 8 | 0 1 6 | 0 1 4 | 1 2 | 1 0 | - 5 | 0 1 4 | 0 1 3 | 0 1 1 | 1 0 | 0 10 | - 4 | 0 1 1 | 0 1 0 | 0 0 11 | 0 9 | 0 8 | - 3 | 0 0 10 | 0 0 9 | 0 0 8 | 0 7 | 0 6 | - 2 | 0 0 7 | 0 0 6 | 0 0 5 | 0 5 | 0 4 | - 1 | 0 0 3 | 0 0 3 | 0 0 3 | 0 2 | 0 2 | - ----+----------+----------+----------+---------+---------+ - - ----+---------+---------+---------+---------+---------+ - Days| 50_l._ | 40_l._ | 30_l._ | 20_l._ | 10_l._ | - ----+---------+---------+---------+---------+---------+ - | _s. d._ | _s. d._ | _s. d._ | _s. d._ | _s. d._ | - 100 | 13 8 | 11 0 | 8 2 | 5 6 | 2 8 | - 90 | 12 4 | 9 10 | 7 5 | 4 11 | 2 6 | - 80 | 11 0 | 8 9 | 6 7 | 4 5 | 2 2 | - 70 | 9 7 | 7 8 | 5 9 | 3 10 | 1 11 | - 60 | 8 3 | 6 7 | 4 11 | 3 3 | 1 8 | - 50 | 6 10 | 5 6 | 4 1 | 2 9 | 1 4 | - 40 | 5 6 | 4 5 | 3 3 | 2 2 | 1 1 | - 30 | 4 1 | 3 3 | 2 6 | 1 8 | 0 10 | - 20 | 2 9 | 2 2 | 1 8 | 1 1 | 0 7 | - 10 | 1 4 | 1 1 | 0 10 | 0 7 | 0 3 | - 9 | 1 3 | 1 0 | 0 9 | 0 6 | 0 3 | - 8 | 1 1 | 0 11 | 0 8 | 0 5 | 0 3 | - 7 | 1 0 | 0 9 | 0 7 | 0 5 | 0 2 | - 6 | 0 10 | 0 8 | 0 6 | 0 4 | 0 2 | - 5 | 0 8 | 0 7 | 0 5 | 0 3 | 0 2 | - 4 | 0 7 | 0 5 | 0 4 | 0 3 | 0 1 | - 3 | 0 5 | 0 4 | 0 3 | 0 2 | 0 1 | - 2 | 0 3 | 0 3 | 0 2 | 0 1 | 0 1 | - 1 | 0 2 | 0 2 | 0 1 | O 1 | 0 0 | - ----+---------+---------+---------+---------+---------+ - - ----+---------+---------+---------+---------+---------+ - Days| 9_l._ | 8_l._ | 7_l._ | 6_l._ | 5_l._ | - ----+---------+---------+---------+---------+---------+ - | _s. d._ | _s. d._ | _s. d._ | _s. d._ | _s. d._ | - 100 | 2 6 | 2 2 | 1 10 | 1 8 | 1 4 | - 90 | 2 3 | 2 0 | 1 9 | 1 6 | 1 3 | - 80 | 1 11 | 1 9 | 1 6 | 1 4 | 1 1 | - 70 | 1 9 | 1 6 | 1 4 | 1 2 | 1 0 | - 60 | 1 6 | 1 4 | 1 2 | 1 0 | 0 10 | - 50 | 1 3 | 1 1 | 0 11 | 0 10 | 0 8 | - 40 | 1 0 | 0 11 | 0 9 | 0 8 | 0 7 | - 30 | 0 9 | 0 8 | 0 7 | 0 6 | 0 5 | - 20 | 0 6 | 0 5 | 0 5 | 0 4 | 0 3 | - 10 | 0 3 | 0 3 | 0 2 | 0 2 | 0 2 | - 9 | 0 3 | 0 2 | 0 2 | 0 2 | 0 1 | - 8 | 0 2 | 0 2 | 0 2 | 0 2 | 0 1 | - 7 | 0 2 | 0 2 | 0 2 | 0 1 | 0 1 | - 6 | 0 2 | 0 2 | 0 1 | 0 1 | 0 1 | - 5 | 0 1 | 0 1 | 0 1 | 0 1 | 0 1 | - 4 | 0 1 | 0 1 | 0 1 | 0 1 | 0 1 | - 3 | 0 1 | 0 1 | 0 1 | 0 1 | 0 0 | - 2 | 0 1 | 0 0 | 0 0 | 0 0 | 0 0 | - 1 | 0 0 | 0 0 | 0 0 | 0 0 | 0 0 | - ----+---------+---------+---------+---------+---------+ - - ----+---------+------+------+------+ - Days| 4_l._ | 3_l._| 2_l._| 1_l._| - ----+---------+------+------+------+ - | _s. d._ | _d._ | _d._ | _d._ | - 100 | 1 2 | 10 | 6 | 4 | - 90 | 1 0 | 9 | 6 | 3 | - 80 | 0 11 | 8 | 5 | 3 | - 70 | 0 9 | 7 | 5 | 2 | - 60 | 0 8 | 6 | 4 | 2 | - 50 | 0 7 | 5 | 3 | 2 | - 40 | 0 5 | 4 | 3 | 1 | - 30 | 0 4 | 3 | 2 | 1 | - 20 | 0 3 | 2 | 1 | 1 | - 10 | 0 1 | 1 | 1 | 0 | - 9 | 0 1 | 1 | 1 | 0 | - 8 | 0 1 | 1 | 0 | 0 | - 7 | 0 1 | 1 | 0 | 0 | - 6 | 0 1 | 1 | 0 | 0 | - 5 | 0 1 | 0 | 0 | 0 | - 4 | 0 1 | 0 | 0 | 0 | - 3 | 0 0 | 0 | 0 | 0 | - 2 | 0 0 | 0 | 0 | 0 | - 1 | 0 0 | 0 | 0 | 0 | - ----+---------+------+------+------+ - - No notice is taken of the fractional part of any sum under a - halfpenny; but a halfpenny, or three farthings, is called a penny. - - - EXPENSE OF POSTING FOR A POST-CHAISE AND A PAIR OF HORSES, - - _From One Shilling to Two Shillings per Mile._ - - ----------+-------+-------+-------+-------+-------+-------+-------+-----------+-------+ - Miles. | 12_d._| 13_d._| 14_d._| 15_d._| 16_d._| 17_d._| 18_d._|1_s._ 9_d._| 2_s._ | - ----------+-------+-------+-------+-------+-------+-------+-------+-----------+-------+ - |_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._|_s. d._| _s. d._ |_s. d._| - Five | 5 0 | 5 5 | 5 10 | 6 3 | 6 8 | 7 1 | 7 6 | 8 9 | 10 0 | - Six | 6 0 | 6 6 | 7 0 | 7 6 | 8 0 | 8 6 | 9 0 | 10 6 | 12 0 | - Seven | 7 0 | 7 7 | 8 2 | 8 9 | 9 4 | 9 11 | 10 6 | 12 3 | 14 0 | - Eight | 8 0 | 8 8 | 9 4 | 10 0 | 10 8 | 11 4 | 12 0 | 14 0 | 16 0 | - Nine | 9 0 | 9 9 | 10 6 | 11 3 | 12 0 | 12 9 | 13 6 | 15 9 | 18 0 | - Ten | 10 0 | 10 10 | 11 8 | 12 6 | 13 4 | 14 2 | 15 0 | 17 6 | 20 0 | - Eleven | 11 0 | 11 11 | 12 10 | 13 9 | 14 8 | 15 7 | 16 6 | 19 3 | 22 0 | - Twelve | 12 0 | 13 0 | 14 0 | 15 0 | 16 0 | 17 0 | 18 0 | 21 0 | 24 0 | - Thirteen | 13 0 | 14 1 | 15 2 | 16 3 | 17 4 | 18 5 | 19 6 | 22 9 | 26 0 | - Fourteen | 14 0 | 15 2 | 16 4 | 17 6 | 18 8 | 19 10 | 21 0 | 24 6 | 28 0 | - Fifteen | 15 0 | 16 3 | 17 6 | 18 9 | 20 0 | 21 3 | 22 6 | 26 3 | 30 0 | - Sixteen | 16 0 | 17 4 | 18 8 | 20 0 | 21 4 | 22 8 | 24 0 | 28 0 | 32 0 | - Seventeen | 17 0 | 18 5 | 19 10 | 21 3 | 22 8 | 24 1 | 25 6 | 29 9 | 34 0 | - Eighteen | 18 0 | 19 6 | 21 0 | 22 6 | 24 0 | 25 6 | 27 0 | 31 6 | 36 0 | - Nineteen | 19 0 | 20 7 | 22 2 | 23 9 | 25 4 | 26 11 | 28 6 | 33 3 | 38 0 | - Twenty | 20 0 | 21 8 | 23 4 | 25 0 | 26 8 | 28 4 | 30 0 | 35 0 | 40 0 | - ----------+-------+-------+-------+-------+-------+-------+-------+-----------+-------+ - - _Note_—Two pairs of horses are charged double, and a single horse at - half the price of a pair. - - - LAWS - - RESPECTING MASTERS AND SERVANTS IN GENERAL. - - The nature of the contract between Masters and Servants, is - simple, and may be clearly defined by the existing laws; of which - the following are the most material points; and ought to be well - understood, both by masters and servants. - - _Hiring Servants._ - - The contract between a master and his domestic servant is called - the _Hiring_, and may be made either in writing, or by verbal - agreement; but, in the latter case, there should be a witness. - - _General Hiring._ - - If the hiring of a servant be _general_, without any particular - time specified, the law construes it to be a hiring _for a year - certain_. But, before the expiration of the year, three months’ - notice, at least, _must_ be given by either party, or the service - is continued for another year, and so on; as under a general - hiring, the servant can never become a servant _at will_. - - _Particular Hiring._ - - In London, and other great towns, the common mode of hiring is by - _a month’s warning, or a month’s wages_; that is, the parties agree - to separate on either of them giving to the other a month’s notice - of his intention; or, in lieu of that, the party requiring the - separation is to pay or give up a month’s wages: and this kind of - hiring is sanctioned by law. But the contract may be made for any - longer or shorter time; 5 Eliz. c. 4. - - _A yearly Servant is intitled to his Wages for the time of - actual Service._ - - If a servant be hired in a general way, he is considered as hired - with reference to the general understanding on the subject, and - shall be entitled to his wages for the time he has served, though - he do not continue in the service during the whole year; and if - he die before the end of the year, his representatives will be - entitled to so much wages as was due to him at the time of his - death. - - _Of Discharging Servants._ - - A yearly servant cannot leave his place, nor be discharged, - without a quarter’s warning, or wages, under the penalty of 40s. - - If a servant be hired for a year certain, or for any indefinite - time, which is construed in law, to be for a year, his master - cannot discharge him either before, or at the end of the term, nor - afterwards, without giving a quarter of a year’s previous warning, - before a witness;—unless for some cause which shall be deemed - sufficient by a magistrate, under the forfeiture of 40s. - - And, as a master cannot discharge a yearly servant without a - quarter’s warning, given previous to the expiration of the year; - neither can a servant leave his place without a similar notice, - under pain of imprisonment, and of losing all his wages. - - A servant leaving his place without giving regular notice, or - neglecting his master’s business, or disobeying his orders, - (which is considered as a departure from his service,) or being - guilty of any other misconduct, may be punished by three months’ - imprisonment, or in lieu thereof, with the loss of a part or the - whole of his wages, _at the discretion of a justice_. - - _The Parties may part by mutual consent._ - - A master and his servant may part by mutual consent, without any - forfeiture on either part;—or, for a cause to be allowed by a - justice. - - _A Servant may be discharged for any moral Crime._ - - If a servant be guilty of any moral infamy whilst in his master’s - service, he may discharge him without application to a justice. - - Also, if he be taken into custody for any offence, and legally - detained, so that he cannot attend to his duties, the master is - authorized to discharge him. But, if the offence of which the - servant is accused was committed before the time of hiring, the - master cannot discharge him without the order of a justice. - - _A yearly Servant cannot be discharged for any act of God._ - - A master cannot discharge his yearly servant within the year, by - reason of illness, or of any hurt by which he may be disabled from - doing his usual business, nor even for insanity, without an order - from a justice; nor can his wages be abated for such reason. - - _A Servant may be discharged by a Justice if his Wages be - not paid, or sufficient Maintenance be denied him._ - - The master detaining a servant’s wages, or not allowing him - sufficient meat and drink, or otherwise ill-treating him, is a good - cause for a servant’s leaving his place; _but it must be allowed by - a justice_. - - _Punishment for insolence after Warning given._ - - If, after warning given, a servant is insolent, or refuses to do - his duty, a magistrate may commit him to prison for the time he has - to serve; but the master must pay him his wages whilst there. - - _Punishment for an assault on the Master or Mistress._ - - If a servant assault his master or mistress, or any other person - having charge over him, he may be bound to his good behaviour; or - be committed to prison, for a year or less, at the discretion of - two magistrates. - - _Agreement by a Servant under age not to operate against him._ - - No agreement made by a servant, with his master, whilst he is under - the age of 21 years, can be made to operate against him. - - _A married Woman must serve her term._ - - A woman who is married, or shall marry during her servitude, must, - in either case, serve out her time; nor can her husband take her - out of her master’s service. - - _A Woman with Child may be discharged by a Justice._ - - Should a woman with child be hired for a term, and her master knew - not of it, or should she prove with child during her servitude, he - may discharge her, with the concurrence of a magistrate. - - But if, when he knows it, he does not discharge her before a - magistrate, but keeps her on, he must provide for her till her - delivery, and for one month after; when she is to be sent to her - place of settlement. - - _Servants must go to Church._ - - Masters can insist on their servants going to church; and every - person whose servant shall be absent from church, for one month, - at a time, without a reasonable excuse, forfeits 10_l._ for every - month he so keeps that servant. - - _Punishment for gaming._ - - A servant gaming at a public house, with cards, dice, draughts, or - at any game, is liable to be taken before a magistrate, and fined - from 5_s._ to 20_s._ one-fourth of which goes to the informer; and - he may be committed to hard labour for a month, or till the penalty - is paid. - - _Punishment for getting Drunk._ - - Every person convicted of having been drunk, within six months - previous to the information, before one justice, on the oath of - one witness, forfeits 5_s._ for the first offence, or may be set - in the stocks six hours; and for the second offence must give good - security not to offend again. - - _Punishment for Cursing and Swearing._ - - Any servant who may be convicted of cursing and swearing, within - eight days of the offence, before one justice, shall forfeit 1_s._ - for the first offence; 2_s._ for the second; and 3_s._ for the - third; or be committed to hard labour for ten days. - - _The Interest a Master has in his Servant._ - - The master can maintain an action for injury done to his servant; - or for enticing him away, or for detaining him. - - From the interest that a master acquires in his servant, by reason - of the wages he pays him, if the servant be maimed or disabled - in his master’s service through the fault of another, the master - may recover from that other, for loss of his service. Also, for - this reason, a man may maintain an action against another for - enticing away his servant; or for detaining him after demanded;—or - for retaining him with a knowledge of his having left him - clandestinely: for this latter offence an action is maintainable - against the servant also, or against both. - - _A Master may protect his Servant, and may assist him to - prosecute a Stranger._ - - A master may be justified in assaulting another in protection - of his servant; or, he may assist his servant in supporting the - expense of an action at law against a stranger; though in general - it is deemed an offence against public justice to encourage - animosities by such assistance. - - _A Servant is bound to defend his Master._ - - The master may demand the aid of his servant, and the servant may - stand up in his master’s or mistress’s defence without being liable - to punishment. - - _The Master is liable for the Acts of his Servant._ - - The acts of servants are, in most instances, deemed the acts - of their masters. In fact, every man ought to transact his own - business; and though by the indulgence of the law, he can delegate - the power of acting for him to another, yet, it is with reason, - that the acts of his substitute, being pursuant to his authority, - should be considered as the acts of himself. It is, therefore, a - rule of law, that whatever trespass a servant commits by the order, - encouragement, or with the tacit consent of his master, the master - shall be answerable for it. Generally, a master is responsible - for all acts done by his servant in the course of his ordinary - and proper business, even though he has given him no express - commands. The master is also liable for any fault or neglect of his - servant whilst executing his _lawful_ commands. But, in all such - inexcusable cases, the servant is punishable by the criminal laws, - and is also liable to civil actions. - - _Servants not answerable but for wilful Neglect, or Fraud._ - - A servant cannot be made answerable to his master for any loss that - may happen without his wilful neglect; but if he be guilty of fraud - or gross negligence, an action will lie against him by his master. - Therefore, if a master give money or other thing to a servant to - carry to a certain place, and he is robbed, the servant is not - answerable.—But if it be lost through his neglect he is punishable. - - _Servants setting fire to a House._ - - A servant negligently setting fire to a house, shall, on the - oath of one witness, be made to pay one hundred pounds, to be - distributed among the sufferers; or be committed to hard labour, in - prison, for eighteen months. - - _Embezzlement of a Master’s property is Felony._ - - If money, goods, bills, bonds, notes, bankers’-drafts, or other - valuable security, or effects, be delivered to a servant, or - clerk, to keep, and he go away with them, or embezzle, secrete, or - otherwise convert either, or any of them, to his own use, it is - felony; if he be more than 18 years of age. - - If any servant shall purloin, or make away with his master’s goods - to the value of 40_s._ it is felony, and he shall, himself, his - aider, or abettor, on conviction, be transported for 14 years. Or, - if a master deliver the key of a room to a servant, and he steal - therein to the amount of 12_d._ it is felony. - - _Servants pawning their Master’s property._ - - Servants pawning their master’s goods without orders, shall forfeit - 40_s._ and the value of the goods so pawned; or be sent to the - House of Correction for three months, and be publickly whipped. - - _Mode of settling disputes for Wages, and other matters._ - - Disputes with servants for wages under 10_l._ a year, and other - matters, may be referred to a magistrate, who is authorized to - redress such complaints. But magistrates in the metropolis can take - no cognizance of the wages of coachmen, grooms, &c. as they come - within the jurisdiction of the Commissioners of Hackney-Coaches, &c. - - - OF FALSE CHARACTERS. - - _Punishment for bringing false Characters._ - - If any person shall falsely personate any master or mistress, or - his or her representative, and shall either verbally or in writing, - give a false, forged, or counterfeit character to any person, - offering him or herself to be hired as a servant; or, if any - person shall pretend or assert, in writing, that any servant had - been hired for any period of time, or in any station whatsoever, - other than the true one, or that he was discharged, or left his - service; or that such servant had not been hired in any previous - service contrary to the truth.-Or, if any person shall offer him - or herself as a servant, pretending that he hath served in any - service, in which he hath not served; or with a false, forged, or - counterfeit certificate of character; or shall in anywise add to, - or alter, efface, or erase any word, date, matter, or thing, in any - certificate given to him by his last or former actual master, or - person authorized by him; or, if any person, having before been in - service, shall, when offering himself to hire, falsely pretend not - to have been hired in any former service; such person convicted of - any, or either, of these offences, by the oath of one witness, (the - informer to be deemed a competent witness,) before two justices, - shall forfeit 20_l._ one half to go to the informer, and the other - half to the poor of the parish, together with 10_s._ the costs of - conviction; or on failure, be committed to hard labour in the House - of Correction, for not less than one month, nor more than three, - or, till the penalty and costs be paid. - - And, if any servant so offending, shall give information against - any accomplice, so that he be convicted, such servant shall be - acquitted. - - _No Action will lie against a Master for a bad Character - unless it be maliciously given._ - - No action can be maintained by a servant against his former - master for a bad character, given either verbally or in writing, - unless it can be proved that the character given was not only - _false_ but _malicious_. - - - HACKNEY COACH FARES. - - _General Rules for Distances._ - - _s. d._ - Not exceeding one mile ... 1 0 - One mile and a half ... 1 6 - Two miles ... 2 0 - Two miles and a half ... 3 0 - Three miles ... 3 6 - Three miles and a half ... 4 0 - Four miles ... 4 6 - Four miles and a half ... 5 6 - Five miles ... 6 0 - Five miles and a half ... 6 6 - Six miles ... 7 0 - Six miles and a half ... 8 0 - Seven miles ... 8 6 - Seven miles and a half ... 9 0 - Eight miles ... 9 6 - Eight miles and a half ... 10 6 - Nine miles ... 11 0 - Nine miles and a half ... 11 6 - Ten miles ... 12 0 - Ten miles and a half ... 13 0 - Eleven miles ... 13 6 - Eleven miles and a half ... 14 0 - Twelve miles ... 15 0 - - And so on at the rate of 6d. for every half mile, and - an additional 6d. for every two miles completed. - - _For Time._ - - _s. d._ - Not exceeding thirty minutes ... 1 0 - Forty-five minutes ... 1 6 - One hour ... 2 0 - One hour and twenty minutes ... 3 0 - One hour and forty minutes ... 4 0 - Two hours ... 5 0 - Not exceeding two hours and twenty minutes ... 6 0 - Two hours and forty minutes ... 7 0 - Three hours ... 8 0 - Three hours and twenty minutes ... 9 0 - Three hours and forty minutes ... 10 0 - Four hours ... 11 0 - - And so on at the rate of sixpence for every fifteen minutes - further time. - - ———— - - _The Commissioners’ List for Regulating the Price and Measurement of - One Shilling, Eighteen-penny, and Two Shilling Fares, according to - the late Act of Parliament._ - - ONE SHILLING FARES. - - The distance not exceeding one mile. - - _Palace Yard, Westminster._ _m. f. p._ - - First coach, to the end of Catherine Street, Strand 0 7 28 - Ditto, to Derby Court, Piccadilly 0 7 26 - - _Charing Cross._ - - The Golden Cross, to White Horse Street, Piccadilly 0 7 27 - Ditto, to Serjeant’s Inn, Fleet Street 0 7 22 - - _Strand._ - - Catherine Street, to Watling Street, St. Paul’s 0 7 33 - - _Temple Bar._ - - To the second Scotland Yard, Whitehall 0 7 21 - Ditto, to Mercer’s Chapel, Cheapside 0 7 30 - - _Bridge Street, Fleet Street._ - - First coach, to St. Peter’s Church, Cornhill 0 7 34 - Ditto, to Newcastle Street, Strand 0 7 26 - - _St. Paul’s Church-yard._ - - First coach, to Beaufort Buildings, Strand 0 7 25 - Ditto, to Billiter Lane, Leadenhall Street 0 7 26 - - _Cheapside._ - - Gutter Lane, to Featherstone Buildings, Holborn 0 7 29 - Ditto, to Whitechapel Bars 0 7 30 - - _Cornhill._ - - The centre of the Royal Exchange, to Great Garden} 0 7 27 - Street, Whitechapel } - Ditto, to Water Lane, Fleet Street 0 7 32 - Ditto, to Hatton Garden, Holborn 0 7 33 - - _Whitechapel._ - - First coach, next the Three Nuns, to Cheapside conduit 0 7 28 - Ditto, to the Old ’Change, Cheapside 0 7 22 - - _Holborn._ - - The end of Hatton Garden, to the Royal Exchange 0 7 33 - The end of Red Lion Street, to Buckingham St., Strand 0 7 30 - - _Oxford Street._ - - The end of Rathbone Place, to Orchard Street 0 7 16 - Ditto, to Gray’s Inn Gate, Holborn 0 7 20 - The end of Park Street, to Dean Street, Holborn 0 7 26 - - _Piccadilly._ - - The Golden Lion, to Panton Street, Haymarket 0 7 32 - The end of St. James’s Street, to Cecil Street, Strand 0 7 28 - - _King Street, Cheapside._ - - Gatestone Street, to St. Dunstan’s Church, Fleet Street 0 7 32 - - _Clerkenwell._ - - Opposite the Close, to Bread Street, Cheapside 0 7 29 - - _Buckingham Gate._ - - Opposite the Gate, to the Treasury, Whitehall 0 7 17 - - EIGHTEEN-PENNY FARES. - - The distance not exceeding one mile and a half. - - _Palace Yard, Westminster._ _m. f. p._ - - First coach, to Serjeant’s Inn, Fleet Street 1 3 15 - Ditto, to White Horse Street, Piccadilly 1 3 21 - - _Charing Cross._ - - The Golden Cross, to the end of Grosvenor Place, Hyde} - Park Corner } 1 3 19 - Ditto, to Watling Street, St. Paul’s Church Yard 1 3 28 - - _Strand._ - - Catherine Street, to Bank Street, Cornhill 1 3 30 - - _Temple Bar._ - - To Little Abingdon Buildings, Westminster 1 3 19 - To Billiter Lane, Leadenhall Street 1 3 31 - - _Bridge Street, Fleet Street._ - - First coach, to Somerset Street, Whitechapel 1 3 27 - Ditto, to Downing Street, Parliament Street 1 3 26 - - _St. Paul’s Church Yard._ - - First coach, to the end of Pall Mall, Cockspur Street 1 3 35 - Ditto, Brick Lane, Whitechapel 1 3 31 - - _Cheapside._ - - Gutter Lane, to Dyot Street, St. Giles’s 1 3 29 - Ditto, to Whitechapel Workhouse 1 3 27 - - _Cornhill._ - - The centre of the Royal Exchange, to Dog-row, Mile-end 1 3 21 - The centre of the R. Exchange, to Somerset-place, Strand 1 3 26 - Ditto, to the Bull and Gate, Holborn 1 3 26 - - _Whitechapel._ - - First coach, next the Three Nuns, to Ely Place, Holborn 1 3 31 - Ditto, to Salisbury Court, Fleet Street 1 3 32 - - _Holborn._ - - The end of Hatton Garden, to Houndsditch, Whitechapel 1 3 28 - The end of Southampton Buildings, to the Treasury,} - Whitehall } 1 3 28 - Ditto, to St. Mary Axe, Leadenhall Street 1 3 27 - The end of Red Lion St. to Downing St., Westminster 1 3 27 - - _Oxford Road._ - - The end of Bond Street, to Brownlow Street, Holborn 1 3 29 - The end of Park Street, to opposite the Coal Yard,} - High Holborn } 1 3 30 - - _Piccadilly._ - - The Golden Lion, to Adam Street, Strand 1 3 29 - Ditto, to Whitehall Chapel 1 3 20 - The end of St. James’s St. to Temple Lane, Fleet St. 1 3 28 - - _Tower._ - - First coach, to Fetter Lane, Fleet Street 1 3 21 - - _King Street, Cheapside._ - - Cateaton Street, to Burleigh Street, Strand 1 3 22 - Ditto, to Newton Street, Holborn 1 3 30 - - _Clerkenwell._ - - Opposite the Close, to opposite Leadenhall Market 1 3 31 - - _Buckingham Gate._ - - Opposite the Gate, to Bedford Street, Strand 1 3 2 - - TWO SHILLING FARES. - - The distance not exceeding two miles. - - _Palace Yard, Westminster._ _m. f. p._ - - First coach, to the end of Watling Street, St. Paul’s} - Church Yard } 1 7 32 - Ditto, to opposite the Horse Guards at Knightsbridge 1 7 25 - - _Whitehall._ - - From the Horse Guards, to Mercer’s Chapel, Cheapside 1 7 28 - Ditto, to Bear Court, Knightsbridge 1 7 28 - - _Charing Cross._ - - The Golden Cross, to Smith’s Manufactory, Knightsbridge 1 7 4 - Ditto, to Bank Street, Cornhill 1 7 27 - - _Strand._ - - Catherine Street, to Poor Jewry, Aldgate 1 7 30 - - _Temple Bar._ - - To the end of Millbank Street, Westminster 1 6 13 - To the Red Lion and Spread Eagle, Whitechapel 1 7 16 - - _Bridge Street, Fleet Street._ - - First coach, to New Road, Whitechapel Road 1 7 32 - Ditto, to the turning to Queen Square, Westminster 1 7 33 - - _St. Paul’s Church Yard._ - - First coach, to St. James’s Palace Gate 1 6 25 - Ditto, to the sign of the London Hospital 1 7 3 - - _Cheapside._ - - Gutter Lane, to the end of Poland Street, Oxford Street 1 7 34 - Ditto, to the end of Mutton Lane, Mile-End Road 1 7 26 - - _Cornhill._ - - The centre of the Royal Exchange, to the Rose and} - Crown, Mile-End Road } 1 7 30 - Ditto, to the end of St. Martin’s Lane, Strand 1 7 21 - Ditto, to the end of Denmark Street, St. Giles’s 1 7 21 - - _Whitechapel._ - - First coach, next to the Three Nuns, to the Bull and} - Gate, Holborn } 1 7 33 - First coach next to the Three Nuns, to Somerset House 1 7 33 - - _King’s Road, Gray’s Inn Lane._ - - First coach, to the Blue Bear, Whitechapel 1 7 20 - Ditto, to Park Street, Oxford Road 1 7 27 - - _Holborn._ - - The end of Hatton Garden, to the end of Garden Street,} - Whitechapel Road } 1 7 25 - Ditto, to the end of Duke Street, Oxford Road 1 7 31 - The end of Red Lion Street, to the King’s Head, Lambeth} - Marsh } 1 7 33 - The Vine Tavern, to the end of Poor Jewry, Aldgate 1 7 30 - - _Oxford Street._ - - The end of Rathbone Place, to the end of Bigg’s Lane,} - in the road to Bayswater } 1 7 19 - Ditto, to the end of the Old Jewry, Poultry 1 7 31 - - The end of Bond Street, to the end of Cow Lane,} - Snow Hill } 1 7 26 - The end of Park Street, to Gray’s Inn Gate, Holborn 1 7 25 - - _Piccadilly._ - - The Golden Lion, to Palsgrave Head Court, Temple Bar 1 7 28 - Ditto, to the end of Wood Street, Millbank Street,} - Westminster } 1 7 33 - End of St. James’s Street, to the first coach in} - St. Paul’s Church Yard } 1 7 28 - - _Tower._ - - To the centre of Exeter ’Change, Strand 1 7 31 - - _King Street, Cheapside._ - - Cateaton St. to the end of Suffolk Street, Cockspur St. 1 7 25 - Ditto, to the Boar and Castle, Oxford Road 1 7 15 - - _Clerkenwell._ - - Opposite the Close, to the Talbot Inn, Whitechapel 1 7 29 - - _Buckingham Gate_. - - Opposite the Gate, to the end of Essex Street, Strand 1 7 29 - - FARES FROM REMARKABLE PLACES. - - _Admiralty to_ - _s. d._ - Islington Church 4 0 - India House 3 0 - Mile-End Turnpike 4 6 - Ratcliffe 5 6 - Shoreditch Church 4 0 - Tower 3 6 - Union Street, Borough 3 6 - - _Bank to_ - - Berkeley Square 3 6 - Haymarket 3 0 - Hyde Park Corner 4 0 - Islington Church 3 0 - Piccadilly 3 0 - Pantheon, Oxford Street 3 0 - Ratcliffe 3 0 - Tyburn Gate 4 0 - - _Berkeley Square to_ - - Clerkenwell Green 3 6 - Foundling Hospital 3 0 - Guildhall 3 6 - Islington Church 4 0 - India House 4 0 - Lincoln’s Inn (near side) 3 0 - Mile-End Gate 5 6 - Newgate 3 0 - Obelisk, Fleet Street 3 0 - Ratcliffe 6 0 - St. Paul’s (west end) 3 0 - Shoreditch Church 4 6 - Tower 4 0 - Union Street, Borough 4 6 - - _Bishopsgate Street Within to_ - - Bermondsey Church 1 6 - Charter-House Square 1 6 - Catherine Street, Strand 2 0 - City Lying-in Hospital 1 6 - Chancery Lane 1 6 - King’s Bench 1 6 - Haymarket 3 0 - - _Bishopsgate Street Without to_ - - Bethnall Green 1 6 - Hatton Garden 1 6 - Charing Cross 3 0 - Haymarket 3 0 - Leicester Square 3 0 - - _Clerkenwell to_ - - Hyde Park Corner 4 0 - Mile-End Gate 3 6 - Ratcliffe 4 0 - Shoreditch Church 3 0 - Tyburn Gate 3 6 - Union Street, Borough 3 0 - - _Foundling Hospital to_ - - Hyde Park Corner 3 6 - India House 3 0 - Mile-End Gate 4 0 - Ratcliffe 5 6 - Shoreditch Church 4 0 - Tower 3 6 - Tyburn Gate 3 0 - Union Street, Borough 3 6 - - _Guildhall to_ - - Haymarket 3 0 - Hyde Park Corner 4 0 - Islington Church 3 0 - Piccadilly 3 0 - Pantheon, Oxford Street 3 0 - Tyburn 3 6 - - _Hyde Park Corner to_ - - Islington Church 5 6 - India House 4 0 - Lincoln’s Inn (west side) 3 0 - Mile-End Gate 6 0 - Newgate 3 6 - Obelisk, Fleet Street 3 0 - Ratcliffe Cross 6 6 - St. Paul’s (west end) 3 6 - Shoreditch Church 5 6 - Temple 3 0 - Tower 4 6 - Union Street, Borough 4 6 - - _Islington Church to_ - - India House 3 6 - Lincoln’s Inn (west side) 3 0 - Mile-End Gate 4 6 - Piccadilly 4 0 - Haymarket 4 0 - Pantheon, Oxford Street 3 6 - Ratcliffe Cross 5 6 - Temple Bar 3 6 - Tower 4 0 - Tyburn Gate 4 6 - Union Street, Borough 4 0 - - _India House to_ - - Piccadilly 3 6 - Haymarket 3 6 - Pantheon 3 6 - Tyburn 4 0 - - _Mile-End Turnpike to_ - - Newgate 3 0 - Obelisk, Fleet Street 3 0 - Piccadilly 4 6 - Haymarket 4 6 - Pantheon 4 6 - Temple Bar 3 0 - Tyburn 6 6 - Union Street, Borough 3 0 - - _Ratcliffe Cross to_ - - St. Paul’s (west end) 3 6 - Shoreditch Church 3 6 - Temple Bar 4 0 - Tyburn 6 6 - Union Street, Borough 3 0 - - _St. Ann’s Church, Dean St. to_ - - Ratcliffe 4 6 - Shoreditch Church 3 6 - Bank 3 0 - Whitechapel 3 0 - India House 3 0 - Islington Church 4 0 - Mile-End Gate 4 6 - Guildhall 3 0 - Union Street, Borough 3 0 - Somerset House 1 6 - Westminster Hall 1 0 - Temple Bar 1 0 - St. Paul’s 1 9 - Stones-End, Borough 3 0 - Tyburn Gate 1 0 - Hyde Park 1 6 - Grosvenor Gate 1 6 - Horse Guards 1 0 - Marsh Gate 1 6 - - _From Paddington to_ - - St. Paul’s 3 6 - Bank 4 0 - Westminster Hall 2 0 - India House 4 6 - Islington Church 3 0 - Somerset House 3 0 - Union Street 4 6 - Foundling 3 0 - Temple Bar 3 0 - Horse Guards 2 0 - Ratcliffe 5 6 - Tower 5 6 - Aldersgate 3 0 - - _Fares to the Opera House, Drury Lane, and Covent - Garden Theatres._ - - | _Opera |_Drury Lane|_Cov. Gar. - From | House._ | Theatre._ | Theatre._ - +---------+-----------+---------- - | _s. d._ | _s. d._ | _s. d._ - Aldersgate Street | 3 0 | 2 0 | 2 0 - Bishopsgate Street within | 3 0 | 2 0 | 2 0 - Bishopsgate Street without | 3 0 | 3 0 | 3 0 - Blackman Street, over London Bridge | 3 6 | 3 0 | 3 0 - Ditto, over Blackfriars | 3 6 | 3 0 | 3 0 - Ditto, over Westminster | 3 0 | 3 0 | 3 0 - Bloomsbury Square | 1 6 | 1 0 | 1 0 - Buckingham Gate | 1 6 | 2 0 | 2 0 - Charing Cross | 1 0 | 1 0 | 1 0 - Cheapside, Foster Lane end | 2 0 | 1 6 | 1 6 - Cheapside, end of King Street | 2 0 | 1 6 | 2 0 - Chelsea College | 3 0 | 3 6 | 3 0 - Cornhill | 3 0 | 2 0 | 2 0 - Fenchurch Street | 3 0 | 3 0 | 3 0 - Fleet Street, Obelisk | 1 6 | 1 0 | 1 0 - Gracechurch Street | 3 0 | 3 0 | 3 0 - Hackney Church | 5 6 | 5 0 | 5 0 - Holborn, end of Leather Lane | 1 6 | 1 0 | 1 0 - Hyde Park Corner | 1 6 | 2 0 | 2 0 - Islington | 3 0 | 3 0 | 3 0 - Knightsbridge | 2 0 | 2 6 | 2 6 - Mile-End Turnpike | 3 6 | 3 0 | 3 6 - Minories | 3 0 | 3 0 | 3 0 - Moorfields | 3 0 | 2 0 | 2 0 - Oxford Street, Pantheon | 1 0 | 1 6 | 1 6 - Oxford Street, end of Orchard Street | 1 6 | 2 0 | 2 0 - Palace Yard and St. Margaret’s Church| 1 0 | 1 0 | 1 0 - Ratcliffe Cross | 5 0 | 3 6 | 4 0 - St. Anne’s Church, Soho | 1 0 | 1 0 | 1 0 - St. James’s Palace Gate | 1 0 | 1 0 | 1 0 - St. Paul’s Church Yard | 2 0 | 1 0 | 1 0 - Shoreditch Church | 3 6 | 3 0 | 3 0 - Smithfield | 2 0 | 1 6 | 1 6 - Temple Bar | 1 0 | 1 0 | 1 0 - Tottenham Ct. Road, end of Goodge St.| 1 6 | 1 0 | 1 0 - Tower Gate | 3 0 | 3 0 | 3 0 - Union Street, end of the Borough | 3 0 | 3 0 | 3 0 - Whitechapel Bars. | 3 0 | 3 0 | 3 0 - - _Fares to Vauxhall, Sadler’s Well’s, Astley’s, and the - Circus._ - - From |_Vauxhall._|_Sad. Wells._|_Astley’s._|_Circus._ - +-----------+-------------+-----------+--------- - | _s. d._ | _s. d._ | _s. d._ | _s. d._ - Aldersgate Street | 3 6 | 1 6 | 2 0 | 2 0 - Arundel Street, Strand | 3 0 | 2 0 | 1 6 | 2 0 - Bedford Street, Covent Garden| 3 0 | 3 0 | 1 6 | 2 0 - Bishopsgate Street within | 3 0 | 3 0 | 3 0 | 2 0 - Blackman Street, Borough | 2 0 | 3 0 | 1 6 | 1 0 - Bloomsbury Square | 3 6 | 2 0 | 2 0 | 3 0 - Bond Street, Piccadilly | 3 0 | 3 0 | 1 6 | 2 0 - Buckingham Gate | 3 0 | 3 6 | 1 6 | 2 0 - Charles Street, Covent Garden| 3 0 | 2 0 | 1 6 | 2 0 - Cheapside, end of Foster Lane| 3 0 | 1 6 | 2 0 | 1 6 - Chelsea College | 4 6 | 5 0 | 3 0 | 3 0 - Cornhill, Freeman’s Court | 3 0 | 2 0 | 2 0 | 2 0 - Fleet Street Obelisk | 3 0 | 1 6 | 2 0 | 1 6 - Gracechurch Street | 3 6 | 2 0 | 2 0 | 2 0 - Haymarket, Piccadilly end | 4 6 | 3 0 | 1 6 | 2 0 - Holborn, end of King Street | 3 6 | 2 0 | 2 0 | 3 0 - Hyde-park Corner | 5 0 | 3 6 | 2 0 | 3 0 - Islington | 5 0 | 1 0 | 3 6 | 3 0 - Leicester Square | 3 0 | 3 0 | 1 6 | 2 0 - Mile-End Turnpike | 4 6 | 3 0 | 3 6 | 3 6 - Minories | 3 6 | 3 0 | 3 0 | 3 0 - Moorfields | 4 6 | 1 0 | 3 0 | 2 0 - Newgate | 3 6 | 1 0 | 2 0 | 1 6 - Oxford Street, end of Charles| - Street | 3 6 | 3 0 | 2 0 | 3 0 - Oxford Street, Pantheon | 3 6 | 3 0 | 2 0 | 3 0 - Oxford Street, Bond Street | 3 6 | 3 0 | 3 0 | 3 0 - Ditto, Orchard Street | 4 0 | 3 6 | 3 0 | 3 6 - Palace Yard, & St. Margaret’s| - Church | 3 0 | 3 6 | 1 0 | 1 6 - Ratcliffe Cross | 5 6 | 3 6 | 4 6 | 3 6 - St. Ann’s Church, Soho | 3 0 | 5 0 | 1 6 | 3 0 - St. James’s Palace | 3 0 | 3 0 | 1 6 | 3 0 - St. Paul’s Church Yard | 3 6 | 2 0 | 2 0 | 1 6 - Shoreditch Church | 4 6 | 2 0 | 3 6 | 3 0 - Smithfield | 3 6 | 1 0 | 3 0 | 2 0 - Strand, Catherine Street | 3 0 | 3 0 | 1 6 | 2 0 - Temple Bar | 3 6 | 2 0 | 2 0 | 2 0 - Tottenham-Court Road, | - Goodge St. | 4 6 | 3 0 | 2 0 | 3 0 - Tower Gate | 4 6 | 3 0 | 3 0 | 2 0 - Union Street, Borough | 2 0 | 3 0 | 1 6 | 1 0 - Whitechapel Bars | 4 0 | 3 0 | 3 0 | 2 0 - - _Number of Passengers._—Coaches are not compellable to take more - than four adults in the inside, and a servant out; but if the - coachman agree to take more, the fare will be 1s. for each extra - person, of whatever age he or she may be, not being a child in - arms, or less; and if taken in the country, 1s. for going, and 1s. - for returning.—Chariots are not compellable to take more than two - adults or grown up persons, and children in arms or less, but if the - coachman should agree to carry, or should actually carry, above that - number, he shall be paid at the same rate as in the preceding article - respecting coaches. - - _Abusive Language._—The drivers of coaches and carriers of chairs, on - demanding more than their fare, or giving abusive language, are to - forfeit not more than 5l., and in default of the payment, they are to - be sent to the house of correction seven days. - - _Extortion._—Coachmen refusing to go on, or extorting more than their - fare, are to forfeit not more than 3l., nor less than 10s. Not only - commissioners, but also justices, may determine offences, and inflict - punishments. - - _Returning from the Country._—Coaches hired to go into the country, - in the day-time, are to have for their return empty, for ten miles - 5s.; eight miles 4s.; six miles 3s.; and for four miles 2s.; but - there is no allowance for less than four miles. - - _Obligation to go on._—They shall be compellable on every day, and at - any hour of the night (unless they shall have been out twelve hours, - or have other reasonable excuse), to go upon all turnpike roads, any - where within two miles and a half from the end of the carriage-way - pavement. - - _Tickets or Certificates._—By 54 Geo. III. c. 147, before any driver - of a coach or chariot shall be entitled to receive the amount of his - fare, he shall deliver as many tickets marked on some “one shilling,” - and on others “one shilling and sixpence,” (and having his Majesty’s - arms, with the words “Hackney-Coach Office,” the number of his coach - and chariot, and dated,) as shall by the sums printed thereon, in the - aggregate, make the full amount of such fare. - - _Option of Fares or Distance._—Fares to be calculated for time or - distance, at the option of the coachman, and not by the day, as - heretofore. - - _Time of Sunset._—As the period of sunset has been found constantly - liable to dispute, it is therefore now regulated that the sunset - hours shall be after eight in the evening between Lady-day and - Michaelmas, and after five in the evening between Michaelmas and - Lady-day; and the back-carriage after such hours shall be taken to - the carriage-way pavement, or next standing beyond which the coach - was hired from, (if hired at any stand off the pavement) at the full - fare back to either, at the option of the party discharging. - - _Articles left in a Coach._—By a late Act, all parcels, &c. left in a - hackney coach are to be taken to the Hackney-Coach Office, on pain of - paying 20l.; to be recovered on application to the commissioners or a - justice. - - The coachman can demand his fare from the place he is taken from, - either for time, if he be kept waiting, or for distance. He is to - take the shortest way, and to charge accordingly; but if he, from - choice or ignorance, does otherwise, he can make no extra charge. - - The coachman may refuse to take heavy luggage, unless he be paid - something more than the fare; but he must object to it before it be - put into the coach; he cannot, however, object to take small trunks, - or parcels that may be carried in the hand. - - If a coach be drawn off the stand to the side of the pavement, the - coachman may be made to go with you, if not hired, or if he refuses, - he is liable to be fined. - - _Note_—When a coach is intended to be kept waiting, notice should be - taken of the time when it is called, in order to prevent disputes; - and the coachman may demand a deposit. - - Always take the number of the coach you hire, that, in case any thing - be left in it, or the coachman conduct himself improperly, he may be - summoned. - - - LAWS RESPECTING SEDAN CHAIRS. - - By 7 Geo. III. 44, the following rates of fares are allowed to be - taken by licensed hackney chairs; viz. - _s. d._ - For One Mile ................. 1 0 - For One Mile and Four Furlongs 1 6 - For every Four Furlongs further 0 6 - - By the time, for every hour one shilling and sixpence, and for every - half hour after sixpence. - - - LAWS RESPECTING PORTERAGE. - - By 39 Geo. 3. c. 58, no more shall be taken for the porterage of - packages, _not exceeding 56 lbs._ for any distance _not exceeding - half a mile_ from the end of the carriage-way pavement of the - streets, than the rates following: - - _d._ - Not exceeding 1 quarter of a mile 3 - Above 1 quarter, and not exceeding half a mile 4 - ————— half a mile, and not exceeding one mile 6 - ————— 1 mile, and not exceeding 1 mile and a half 8 - ————— 1 mile and a half, and not exceeding 2 miles 10 - And for every other half mile 3 - - On pain of a fine of not more than _20s._ nor less than _5s._ - - Tickets are to be delivered from the inn with the name of the - porter and charge for porterage, on pain of a fine of not more - than _40s._ nor less than _5s._ Porters not bringing tickets, or - altering the same, forfeit _40s._ For demanding or receiving more - than marked, _20s._ Parcels brought by coaches, are to be sent from - the inn within six hours after their arrival, unless between four - and seven in the evening; and then within six hours after such - hours in the morning; on pain of a fine not exceeding _20s._ nor - less than _10s._ - - Parcels brought by waggon, are to be delivered within twenty hours, - under a like penalty. - - Parcels directed to be left till called for, are to be delivered on - the payment of the carriage and warehouse room, of _2d._ for the - first week, and _1d._ for every subsequent week, on pain of a fine - not exceeding _20s._ nor less than _10s._ - - Parcels not directed to be left till called for, shall be delivered - to the party, if sent for, at the same charge, under the like - penalty. - - Porters, employed in porterage, guilty of misbehaviour, may be - brought by a warrant before any justice, and fined a sum not - exceeding _20s._ nor less than _10s._ - - Persons refusing to pay Porterage may be brought by warrant before - any justice, and compelled. - - - FARES OF WATERMEN. - - FROM LONDON BRIDGE, WESTWARD. - - The following distances are chargeable: for - - Oars 6d.—Sculler 3d. - - From London Bridge to Paul’s Wharf, or Mason’s Stairs. - Alhallow Stairs to Blackfriars’ Bridge, either side. - Three Cranes to Temple, or Old Barge House. - Paul’s Wharf to Arundel Stairs. - Blackfriars’ Bridge, Somerset House, or Cupar’s - either side to Bridge. - Temple to Whitehall, or King’s Arms Stairs. - Strand Lane to Westminster Bridge. - Westminster Bridge, - either side to Lambeth Stairs, or Horse Ferry. - Lambeth Stairs, or - Horse Ferry to Vauxhall, or Feathers’ Stairs. - - Oars 8d.—Sculler 4d. - - From London Bridge to Temple, or Old Barge House. - Three Cranes to Strand Lane, or Surrey Stairs. - Queenhithe to Somerset Stairs, or Cupar’s Bridge. - Paul’s Wharf to Adelphi. - Blackfriars’ Bridge to Whitehall, or King’s Arms Stairs. - Temple to Westminster Bridge. - Hungerford to Lambeth Stairs, or Horse Ferry. - Lambeth Stairs to Nine Elms. - - Oars 1s.—Sculler 6d. - - From London Bridge to Westminster Bridge, or Wooden - Bridge. - Blackfriars’ Bridge to Lambeth Stairs, or Horse Ferry. - Strand Lane to Vauxhall, or Feathers’ Stairs. - Hungerford to Nine Elms. - Nine Elms to Chelsea Bridge. - - Oars 1s. 6d.—Sculler 9d. - - From London Bridge to Lambeth Stairs, or Horse Ferry. - Allhallows to Vauxhall, or Feathers’ Stairs. - Paul’s Wharf to Nine Elms. - Westminster Bridge to Chelsea Bridge. - - Oars 2s.—Sculler 1s. - - From London Bridge to Nine Elms. - Temple to Chelsea Bridge. - - Oars 2s. 6d.—Sculler 1s. 3d. - - From London Bridge to Chelsea Bridge. - - _With Company._ - _From London Bridge, on either side above._ _Oars._ _Each Person._ - - _s. d._ _s. d._ - To Chelsea Bridge 2 6 0 4 - To Wandsworth 3 0 0 6 - To Putney, Fulham, or Barn Elms 4 0 0 8 - To Hammersmith, or Chiswick 5 0 0 9 - To Barnes, or Mortlake 6 0 1 0 - To Brentford 7 0 1 3 - To Twickenham, or Tide End Town 9 0 1 6 - To Hampton Court, or Hampton Town 12 0 1 9 - To Sunbury, or Walton upon Thames 13 0 1 9 - To Shepperton, Weybridge, Chertsey, Laylem 15 0 2 0 - To Staines 18 0 2 6 - To Datchet, or Windsor 21 0 3 0 - - FROM LONDON BRIDGE, EASTWARD. - - Oars 6d.—Sculler 3d. - - From London Bridge to St. Catherine’s, or George’s Stairs. - Somer’s Quay Stairs to Union Stairs, or East Lane Stairs. - Iron Gate to Wapping New Stairs, Rotherhithe - Stairs, or King’s Stairs. - Hermitage Stairs to Church Stairs, King Edward Stairs, - or Hanover Stairs. - Wapping Old Stairs to New Crane Stairs, or King James’s - Stairs. - Wapping New Stairs to Shadwell Dock Stairs. - Execution Dock to Bell Wharf, or King and Queen St. - Church Stairs to Great Stone Stairs. - New Crane Stairs to Ratcliffe Cross, or Globe Stairs. - Shadwell Dock Stairs to Duke Shore Stairs, or Pageants. - - Oars 8d.—Sculler 4d. - - From London Bridge to Union Stairs, or East Lane Stairs. - Somer’s Quay Stairs to Wapping Old Stairs, or Fountain - Stairs. - Tower Stairs to Wapping New Stairs, Rotherhithe - Stairs, or King’s Stairs. - Iron Gate to Execution Dock, Prince’s Stairs, - or Elephant Stairs. - St. Catherine’s to Church Stairs, King Edward Stairs, - or Hanover Stairs. - Hermitage Stairs to New Crane Stairs, or King James’s - Stairs. - Union Stairs to Shadwell Dock Stairs. - Wapping Old Stairs to Bell Wharf, or King and Queen St. - Wapping New Stairs to Ratcliffe Cross, or Globe Stairs. - New Crane Stairs to Duke Shore Stairs, or Pageants. - - Over the water directly to the opposite shore, from any place between - Windsor and Greenwich, with a sculler, two-pence, or a penny for each - person, if more than one. - - The waterman may demand payment at the rate of three-pence (sculler,) - and six-pence (oars,) for every half hour, _in lieu_ of the above - fares, when detained by passengers on his way to the place at which - they choose ultimately to be set down. For detention after having set - down his company, he is paid three-pence (sculler,) and six-pence - (oars,) for every half hour after the first, in addition to the above - fares. - - Note.—Oars in all cases are double the scullers’ fare. - - - POST OFFICE REGULATIONS. - - GENERAL POST. - - Letters, to go the same day, must be put into the Post-offices at the - west end of the town before five, and at the General Post Office, in - Lombard Street, before seven o’clock; but those put into the General - Post Office before half-past seven, will go that evening, paying 6d. - with each. - - The West-India and America packet is made up the first Wednesday - in every month; and the Leeward-Island packet, the first and third - Wednesday in every month. - - The packet for Calais is made up every Tuesday, Wednesday, Thursday, - and Friday. - - For Ostend, Holland, and Cuxhaven, every Tuesday and Friday. - For Sweden, every Friday. For Lisbon, every Tuesday. For the - Mediterranean and the Brazils, first Tuesday in every month. - - For Gibraltar, Malta, and Corfu, the first Tuesday in each month. For - Madeira and Brazils, ditto. - - All foreign letters must be paid for, except those for the British - West Indies. - - A clerk regularly attends at the Money Order Office from nine o’clock - in the morning till six in the evening, and guarantees the safe - conveyance of any sum, payable at sight by the Deputy Post Masters in - the country, Edinburgh, or Dublin; who will also receive any money, - and give an order at sight on the Money Order Office in London. - - Allowances made for Surcharges from eleven to five o’clock. - - N.B. Any person sending or conveying Letters, otherwise than by Post, - incurs a penalty of five pounds for every offence. - - _Table of the Rates of Postage in Great Britain, - (From any Post Office in England or Wales)._ - - For any distance not exceeding 15 miles ... 4d. - Above 15, and not exceeding 20 ... 5d. - Above 20, ———— 30 ... 6d. - 30, ———— 50 ... 7d. - 50, ———— 80 ... 8d. - 80, ———— 120 ... 9d. - 120, ———— 170 ... 10d. - 170, ———— 250 ... 11d. - 250, ———— 300 ... 12d. - - And so in proportion; the postage increasing progressively one penny - for a single letter for every excess of distance of 100 miles. - - All double, treble, and other letters and packets whatever, pay in - proportion to the respective rates of single letters; but no letter - or packet to or from places within the kingdom of Great Britain, - together with the contents thereof, shall be charged more than as a - treble letter, unless the same shall weigh _an ounce_, in which case - it is to be rated as _four_ single letters, and so on in proportion - for every quarter of an ounce above that weight, reckoning each - quarter as a single letter. - - - A LIST OF MAIL COACHES, - - _Which set out on the Week-days at Eight, and on Sundays at - Six o’Clock in the Evening._ - - BATH and BRISTOL, continued to Exeter, from Swan, Lad Lane. - - BARTON, from Golden Cross, Charing Cross, and Spread Eagle, - Gracechurch Street. - - BOSTON, from Bell and Crown, Holborn. - - BRIGHTON, from Golden Cross, Charing Cross. - - CAMBRIDGE, every night, and on Monday, Wednesday, and Friday, - to ST. IVES and WISBEACH, from Golden Cross, Charing Cross, and - White Horse, Fetter Lane. - - CARLISLE, EDINBURGH, and GLASGOW, from Bull and Mouth, Bull and - Mouth Street. - - CHESTER and HOLYHEAD, from Golden Cross, Charing Cross. - - CARMARTHEN, MILFORD HAVEN, and HUBERSTONE, from Swan, Lad Lane. - - DOVER, from Angel, behind St. Clement’s. - - EXETER and FALMOUTH, from Swan, Lad Lane. - - EDINBURGH, from Bull and Mouth, Bull and Mouth Street. - - GLOUCESTER, CARMARTHEN, and MILFORD, from the Angel, behind St. - Clement’s Church, and Gloucester Coffee House, Piccadilly. - - HOLYHEAD, from the Bull and Mouth, through BIRMINGHAM and - SHREWSBURY. - - HARWICH, from Spread Eagle, Gracechurch Street. - - HULL, from Spread Eagle, Gracechurch Street. - - LEEDS, from Bull and Mouth. - - LIVERPOOL, from Swan, Lad Lane. - - MANCHESTER and CARLISLE, from Swan, Lad Lane. - - NORWICH, by IPSWICH, from Swan, Lad Lane. - - NORWICH, by NEWMARKET, from Swan, Lad Lane, and Golden Cross, - Charing Cross. - - OXFORD, from Golden Cross, Charing Cross, and Angel, behind St. - Clement’s. - - PORTSMOUTH, from Angel, behind St. Clement’s. - - PLYMOUTH and FALMOUTH, from Swan, Lad Lane. - - SOUTHAMPTON and POOLE, from Bell and Crown, Holborn. - - SHREWSBURY, BIRMINGHAM, KIDDERMINSTER, and BEWDLEY, from Bull and - Mouth. - - SWANSEA and NEATH, from Swan, Lad Lane. - - WORCESTER and LUDLOW, from Golden Cross, Charing Cross, and Bull - and Mouth, Bull and Mouth Street. - - YARMOUTH, from White Horse, Fetter Lane. - - YORK, EDINBURGH, ABERDEEN, and INVERNESS, from Bull and Mouth. - - - TWO-PENNY POST. - - There are _Two Principal Post Offices_, one in the _General - Post-Office Yard, Lombard-street_, and the other in _Gerrard-street, - Soho_. There are, besides, numerous Receiving Houses for Letters, - both in Town and Country. - - There are SIX Collections and Deliveries of Letters, in Town daily, - (Sundays excepted) and there are two Dispatches _from_ and Three - Deliveries _at_ most places in the Country, within the Limits of this - Office. - - The Hours by which Letters should be put into the Receiving Houses in - Town, for each delivery, are as follow: - - FOR DELIVERY IN TOWN. - - Delivery. - Over Night by 8 o’Clock for the First - Morning 8 ... Second - ... 10 ... Third - ... 12 ... Fourth - Afternoon 2 ... Fifth - ... 5 ... Sixth - - - FOR DELIVERY IN THE COUNTRY. - - Delivery. - The preceding Evening by 5 o’Clock for the First - Morning 8 ... Second - Afternoon 2 ... Third - - But Letters, whether in Town or Country, may be put in at either of - the Two Principal Offices, an Hour later for each Dispatch. - - Letters put in on Saturday Evening are delivered in the Country on - Sunday Morning. - - The date Stamp, or, if there are Two, that having the latest Hour, - shews also the Time of Day by which the Letters were dispatched for - Delivery from the Principal Offices. - - The Postage of a Letter from one part of the Town to another, both - being within the Delivery of the General Post Office, is Two pence; - and to and from parts beyond that Delivery, Three pence; and the - Postage of this Office on each Letter passing to or from the General - or Foreign Post-Offices, is Two pence. - - The Two-penny Postage of all Letters, such as are for Parts out of - His Majesty’s Dominions excepted, may or may not be paid at putting - in, at the option of the senders. - - No Two-penny Post Letter must weigh more than Four Ounces. - - The Delivery of this Office extends to the following and intermediate - Places; viz.:— - - In _KENT_—Woolwich; Plumstead; Shooter’s Hill; Eltham; - Mottingham; South End; Lewisham; Beckenham; and Sydenham. - - In _SURREY_—Croydon; Beddington; Carshalton; Mitcham; Morden; - Merton; Wimbledon; Ham; Petersham; and Richmond. - - In _MIDDLESEX_ and _HERTS_—Twickenham; Teddington; Hampton; - Hampton-Court; Hampton-Wick; Sunbury; Whitton; Isleworth; - Brentford; Ealing; Hamwell; Wembly; Willsdon; Kingsbury; - The Hyde; Mill-Hill; Highwood-Hill; Totteridge; Whetstone; - Friern-Barnet; East-Barnet; Southgate; Winchmore-Hill; and - Enfield. - - In _ESSEX_—Chingford; Sewardstone; High-Beach; Loughton; Chigwell - and Row; Wanstead; Ilford; and Barking. - - Cash, in Gold or Silver, or other articles of Value enclosed in - Letters (Notes or Drafts for Money excepted) to be mentioned to the - Office-keeper at putting in; but it is recommended that Bank Notes, - or others payable to Bearer, be cut in half and sent at twice, - the Second Part not to be sent till the Receipt of the First is - acknowledged. This Office however is not liable to make good the loss - of any Property sent by Post. - - It is earnestly requested that Persons receiving Letters will not - detain the Letter-Carriers at their doors longer than can be avoided. - - Letters for this Delivery are frequently by mistake put into the - General Post, by which they are unavoidably delayed; It is therefore - recommended that they be put into the Two-penny Post Offices or - Receiving Houses, in order that they may be regularly forwarded by - their proper conveyance. - - BYE-POST. A Bye Post is established on each Road within the - Country-Delivery of this Office, by which Letter are transmitted from - one part to another of the same district, direct, and without coming - to London. - - Any irregularity in the Delivery of Letters, communicated to the - Comptroller, will be duly attended to, and if the Covers bearing the - date Stamp are produced they will assist materially in discovering - where the fault lies. - - - _BAROMETER of TEMPERANCE & INTEMPERANCE._ - - TEMPERANCE. - - 70 -| Water } Health and Wealth. - | } - 60 -| Milk and Water } Serenity of Mind. - | } - 50 -| Small Beer } Reputation, long Life, & Happiness. - | - 40 -| Cider and Perry } - | } Cheerfulness, Strength, and Nourishment, - 30 -| Wine } - | } when taken after meals, and - 20 -| Porter } - | } in moderate quantities. - 10 -| Strong-Beer } - | - 0 -| - | INTEMPERANCE. - | _Vices._ _Diseases._ _Punishments._ - 10 -| Punch } Idleness and { Sickness, Puking, } - | } Peevishness. { and Trembling } Debt; - | } {of the Hands in the} - | } { Morning; } - 20 -| {Toddy and } { } Black Eyes; - | {Crank } Quarreling, { Bloatedness } - | } { Inflamed Eyes, } Rags; - | } and { Red Nose & Face; } - | } { } Hunger; - 30 -| Grog } Fighting, { Sore and swelled } - | } { Legs; } Hospital; - | { } Lying, { } - 40 -| Flip { } and { Jaundice, Pains } Jail; - | { } Swearing, { in the Limbs, and } - | } { burnings in the } Whipping; - | {Bitters } Obscenity; {palms of the hands,} - 50 -| {infused in } { and the soles of } - | {Spirits } Swindling, { the feet; } The Hulks; - | } { } - | {Brandy, Rum, } Perjury, { Dropsy; } - 60 -| {and Whiskey, in} { Epilepsy, Palsy; } - | {the morn^g. } Burglary, { Melancholy; } Botany Bay; - | } Murder, { Madness; } - | {D^o during the } and { Apoplexy; } The - 70 -| {day and night. } Suicide. { DEATH. } Gallows. - ⃝ - ———— - - - The Footman should study the following Tables of Priority of Rank - among Persons of distinction,—a knowledge of which will enable him - to evince peculiar Tact in his situation, and save his Master or - Mistress much trouble in directing him, when waiting at Table. - - _A Table of Precedency among Gentlemen,—who ought to - be served according to their respective Ranks._ - - 1. King’s Sons. - 2. King’s Brothers. - 3. King’s Uncles. - 4. King’s Grandsons. - 5. King’s Nephews. - 6. Archbishop of Canterbury. - 7. Lord high Chancellor. - 8. Archbishop of York. - 9. Lord Treasurer. - 10. Lord President of the Privy Council. - 11. Lord Privy Seal. - 12. Lord High Constable. - 13. Lord Great Chamberlain of England. - 14. Earl Marshall. - 15. Lord High Admiral. - 16. Lord Steward of the Household. - 17. Dukes according to their Patents. - 18. Marquesses. - 19. Dukes’ eldest Sons. - 20. Earls. - 21. Marquesses’ eldest Sons. - 22. Dukes’ younger Sons. - 23. Viscounts. - 24. Earls’ eldest Sons. - 25. Marquesses’ eldest Sons. - 26. Bishop of London. - 27. Bishop of Durham. - 28. Bishop of Winchester. - 29. Bishops according to their seniority of consecration. - 30. Barons. - 31. Speaker of the House of Commons. - 32. Viscounts’ eldest Sons. - 33. Earls’ younger Sons. - 34. Barons’ eldest Sons. - 35. Knights of the Garter. - 36. Privy Councillors. - 37. Chancellor of the Exchequer. - 38. Chancellor of the Duchy of Lancaster. - 39. Lord Chief Justice of the King’s Bench. - 40. The Master of the Rolls. - 41. The Vice-Chancellor. - 42. Lord Chief Justice of the Common Pleas. - 43. Lord Chief Baron of the Exchequer. - 44. Judges and Barons of the Exchequer according to seniority. - 45. Knights Bannerets royal. - 46. Viscounts’ younger Sons. - 47. Barons’ younger Sons. - 48. Baronets. - 49. Knights Bannerets. - 50. Knights of the Bath Grand Crosses. - 51. Knights Commanders of the Bath. - 52. Knights Bachelors. - 53. Eldest Sons of the eldest Sons of Peers. - 54. Baronets’ eldest Sons. - 55. Knights of the Garter’s eldest Sons. - 56. Bannerets’ eldest Sons. - 57. Knights of the Bath’s eldest Sons. - 58. Knights’ eldest Sons. - 59. Baronets’ younger Sons. - 60. Sergeants at Law. - 61. Doctors, Deans, and Chancellors. - 62. Masters in Chancery. - 63. Companions of the Bath. - 64. Esquires of the King’s Body. - 65. Gentlemen of the Privy Chamber. - 66. Esquires of the Knights of the Bath. - 67. Esquires by creation. - 68. Esquires by office or commission. - 69. Younger Sons of the Knights of the Garter. - 70. Younger Sons of Bannerets. - 71. Younger Sons of Knights of the Bath. - 72. Younger Sons of Knights Bachelors. - 73. Gentlemen entitled to bear arms. - 74. Clergymen not dignitaries, - 75. Barristers at Law. - 76. Officers of the Navy. - 77. Officers of the Army. - 78. Citizens. - 79. Burgesses. - 80. Married Men and Widowers, before Single Men of the same rank. - - _Precedency among Ladies._ - - 1. Daughters of the King. - 2. Wives of the King’s Sons. - 3. Wives of the King’s Brothers. - 4. Wives of the King’s Uncles. - 5. Wives of the eldest Sons of Dukes of the blood royal. - 6. Wives of the King’s Nephews. - 7. Duchesses. - 8. Marchionesses. - 9. Wives of the eldest Sons of Dukes. - 10. Daughters of Dukes. - 11. Countesses. - 12. Wives of the eldest Sons of Marquesses. - 13. Daughters of Marquesses. - 14. Wives of the younger Sons of Dukes. - 15. Viscountesses. - 16. Wives of the eldest Sons of Earls. - 17. Daughters of Earls. - 18. Wives of the younger Sons of Marquesses. - 19. Wives of Archbishops. - 20. Wives of Bishops. - 21. Baronesses. - 22. Wives of the eldest sons of Viscounts. - 23. Daughters of Viscounts. - 24. Wives of the younger Sons of Earls. - 25. Wives of the Sons of Barons. - 26. Maids of Honour. - 27. Wives of the younger Sons of Viscounts. - 28. Wives of the younger Sons of Barons. - 29. Wives of Baronets. - 30. Wives of the Knights of the Garter. - 31. Wives of Bannerets. - 32. Wives of Knights Grand Crosses of the Bath. - 33. Wives of Knights Commanders of the Bath. - 34. Wives of Knights Bachelors. - 35. Wives of the eldest Sons of the younger Sons of Peers. - 36. Wives of the eldest Sons of Baronets. - 37. Daughters of Baronets. - 38. Wives of the eldest Sons of Knights of the Garter. - 39. Wives of the eldest Sons of Bannerets. - 40. Daughters of Bannerets. - 41. Wives of the eldest Sons of Knights of the Bath. - 42. Daughters of Knights of the Bath. - 43. Wives of the Eldest Sons of Knights Bachelors. - 44. Daughters of Knights Bachelors. - 45. Wives of the younger Sons of Baronets. - 46. Daughters of Knights. - 47. Wives of the Companions of the Order of the Bath. - 48. Wives of the Esquires of the King’s Body. - 49. Wives of the Esquires of the Knights of the Bath. - 50. Wives of Esquires by creation. - 51. Wives of Esquires by office. - 52. Wives of younger Sons of Knights of the Garter. - 53. Wives of the younger Sons of Bannerets. - 54. Wives of the younger Sons of Knights of the Bath. - 55. Wives of the younger Sons of Knights Bachelors. - 56. Wives of Gentlemen entitled to bear arms. - 57. Daughters of Esquires entitled to bear arms. - 58. Daughters of Gentlemen entitled to bear arms. - 59. Wives of Clergymen. - 60. Wives of Barristers at Law. - 61. Wives of Officers in the Navy. - 62. Wives of Officers in the Army. - 63. Wives of Citizens. - 64. Wives of Burgesses. - 65. Widows. - 66. Daughters of Citizens. - 67. Daughters of Burgesses. - - _In Addition to the above Regulations, observe_: - - 1. That Preference is to be given to Persons of superior Age of - the same Rank. - 2. That Ladies of all Ranks are to be served before their - Husbands. - 3. That, among Ladies—Wives Rank first,—Widows next,—and - unmarried Ladies last. - 4. That Strangers are, in all Cases, to be served first, and the - Young Ladies of your own Family last. - - Note also,—That at Public Meetings in the Country, preference is - usually given to the Lady of the greatest Landholder. - - - _Modes of Address in Writing and Speaking._ - - TO THE ROYAL FAMILY. - - To the King’s Most Excellent Majesty:—_Sire_, or _May it please your - Majesty_. - - To his Royal Highness Frederick, Duke of York:—_May it please your - Royal Highness_. And so to all the rest of the Royal Family, male and - female, changing their names and titles. - - TO THE NOBILITY. - - To His Grace the Duke of Wellington:—_My Lord Duke_—_Your Grace_. To - the most Noble The Marquis of B.:—_My Lord Marquis_—_Your Lordship_. - To the Rt. Hon. The Earl of D. To the Right Hon. Lord Viscount F. To - the Right Hon. Lord G.:—_My Lord_—_Your Lordship_. - - Note.—Noblemen’s Wives are to be addressed in the same style. - - Note also, that by courtesy of England, all the Sons of _Dukes_ and - _Marquesses_ and the _eldest Sons_ of Earls, have the titles of - _Lord_ and _Right Honourable_; and their _daughters_ have the title - of _Honourable_, but without any other addition. Every _gentleman_, - in any place of honour or trust, is styled _Honourable_. - - The Members of His Majesty’s Privy Council, the Lord Mayors of - London, York, and Dublin, and the Lord Provost of Edinburgh, for the - time being, are styled _Right Honourable_. - - Every considerable Servant to his Majesty, or any other of the Royal - Family, is, while on the _Civil_, _Naval_, or _Military List_, - distinguished by the title of Esquire. - - Every Member of Parliament is an _Esquire_, but if he has a higher - title, remember always to address him and every Gentleman by his - highest title. - - TO THE HOUSE OF LORDS. - - To the Right Hon. the Lords Spiritual and Temporal, in the Imperial - Parliament of the United Kingdom, Assembled:—_My Lords_—_May it - please Your Lordships_. - - TO THE HOUSE OF COMMONS. - - To the Knights, Citizens, and Burgesses, in the Imperial Parliament - of the United Kingdom, Assembled:—_Gentlemen_—_May it please Your - Honourable House_. To the Right Hon. Sir A. B. Speaker of the - Honourable House of Commons.—As he is generally a member of the Privy - Council—Right Honourable Sir. - - TO THE CLERGY. - - To the most Reverend Father in God, A. Lord Archbishop of C.:—_My - Lord_—_Your Grace_. To the Right Reverend Father in God, B. Lord - Bishop of L.:—_Right Reverend Sir_. To the very Reverend Mr. or Dr. - C. D. Dean of E. To the Reverend Mr. or Dr. F. - Chancellor of G. } - Archdeacon of H. } - Prebendary of I. } _Reverend Sir._ - Rector of K. } - Vicar of L. } - Curate of M. } - - Note.—All Clergymen are styled Reverend. - - TO THE OFFICERS OF HIS MAJESTY’S HOUSEHOLD. - - The Officers of His Majesty’s Household are generally addressed - according to their Quality, and sometimes according to their Office, - or both; as - To My Lord Steward. - My Lord Chamberlain. - The Rt. Hon. The Earl of B. - Lord Privy Seal—Lord President of the Council, &c. &c.—One of His - Majesty’s Principal Secretaries of State, &c.—_My Lord_. To the Right - Honourable the Lords Commissioners of the Treasury—of the Admiralty, - &c. _My Lords_—_or May it please Your Lordships_. To the Honourable - the Commissioners of His Majesty’s Board of Customs—Excise, &c.:—_May - it please Your Honours_. - - TO MILITARY OFFICERS. - - To the Right Hon. The Earl of B. Captain of His Majesty’s first - Troop of Horse Guards, &c. To A. B. Esq. Lieut. General of ——, - Surveyor-General of the Ordnance. - - TO NAVAL OFFICERS. - - To His Royal Highness the Duke of Clarence:—Lord High Admiral of - Great Britain:—_May it please Your Royal Highness_. To Vice-Admirals, - or Rear-Admirals:—_Sir_—or _Your Honour_—except they be Noblemen. - - TO AMBASSADORS. - - To His Excellency Sir A. B. Bart. Envoy Extraordinary from His - Britannic Majesty to ——; Ambassador to ——; Resident at, &c.:—_Your - Excellency_. To the Secretaries and Consuls:—_Sir_. - - TO THE JUDGES AND LAWYERS. - - To the Right Honourable A. Baron of B.—Lord High Chancellor—Lord - Chief Justice of the King’s-Bench, &c.:—_My Lord_—_Your Lordship_. - - N.B.—All the other Judges, in their Official Capacities, are styled - _Lords_, &c. and every Barrister is styled _Esquire_. Private - Gentlemen in the Commission of the Peace, Sheriffs and Recorders, - are also styled Esquires, with the appellation of _Worshipful_. But, - the Aldermen and Recorder of the City of London, and all Mayors of - Corporations, have the title of _Right Worshipful_. - - Bodies Corporate are styled _Honourable_, and sometimes _Worshipful_. - - - _Abbreviations in Writing and Printing_ - - A.B. or B.A. Bachelor of Arts. - A.M. or M.A. Master of Arts. - A.M. _Anno Mundi._ In the year of the world. - A.D. _Anno Domini._ In the year of our Lord. - A. M. _Ante Meridiem._ Before noon. - Acc^{t}. Account. - Ann. _Annum._ Yearly. _Per Annum._ By the year. - Ans^{r}. Answer. - Abp. Archbishop. - Adm^{l}. Admiral. - Adm^{r}. Administrator. - - B.V.M. Blessed Virgin Mary. - Bar^{t}. Baronet. - - C.C.C. Corpus Christi College. - Ct. or _Cent._ An hundred. - Capt. Captain. - Col. Colonel. - Co. Company, County. - C.S. _Custos Sigili._ Keeper of the Seal. - Cr. Creditor. - - Dr. Debtor. Doctor. - D.D. Doctor in Divinity. - D. Duke. - Do. _Ditto_, the same. - - E.G. _exempli gratia._ For example. - E. Earl. - Esq^{r}. Esquire. - Ext^{r}. Executor. - - F.R.S. Fellow of the Royal Society. - F.S.A. Fellow of the Society of Arts. - - G.R. _Georgius Rex_, King George. - Gen^{l}. General. - Gent. Gentlemen. - Gov^{r}. Governor. - - Hum. Humble. - Hon^{ble}. Honourable. - - Imp. _Imprimis_, first. - Ins^{t}. Instant. - It. _Item_, also. - Id. _Idem_, Ibid. _Ibidem_, the same. - i.e. _id est_, that is. - - J.H.S. _Jesus Hominum Salvator._ Jesus Saviour of Men. - - K.G. Knight of the Garter. - K.B. Knight of the Bath. - Kn^{t}. Knight. - - Ld. Lord. - Lp. Lordship. - LL.D. Doctor of Laws. - Lday. Lady-day. - Lieut. Lieutenant. - L.C.J. Lord Chief Justice. - - M.D. Doctor in Medicine. - M.S. _Memoria Sacrum._ Sacred to the Memory. - M. Marquis. - M^{r}. Master. - M^{rs}. Mistress. - Mem. _Memento._ Remember. - Mich. Michaelmas. - Mids^{r}. Midsummer. - Mad^{m}. Madam. - Mess^{rs}. Masters, or Gentlemen. - Mons^{r}. Monsieur. - MS. Manuscript. - Math. Mathematics, or Mathematician. - - N.B. _Nota Bene_, Mark well. - N.S. New Style. - N^{o}. _Numero._ Number. - - O.S. Old Style. - Obed^{t}. Obedient. - - P. M. _Post Meridiem_, Afternoon. - _Philo. Math._ Lover of Learning. - P^{d}. Paid. - _Per._ By. - _Penult._ Last except one. - P.S. Postscript. - - Qty. Quantity. - Q.E.D. which is demonstrated. - q.d. _quasi dicat_, as much as to say. - - _Rex._ King. - _Regina._ Queen. - R^{t}. Hon. Right Honourable. - R^{t}. Rev^{d}. Right Reverend. - R^{t}. Wpful. Right Worshipful. - Rec^{d}. Received. - Rec^{t}. Receipt. - - St. _Saint_, Holy. - St. Street. - Serv^{t}. Servant. - - Ult. _Ultimo._ Last. - - Viz. _Videlicet_, Namely. - - Wp. Worship. - - Xmas. Christmas. - - &c. _Et cetera_, and so forth. - - - _LIST of FRENCH and other FOREIGN WORDS and PHRASES in common - Use, with their Pronunciation and Explanation._ - - Aid-de-camp (_aid-di-cong_). Assistant to a general. - A-la-mode (_al-a-mode_). In the fashion. - Antique (_an-teek_). Ancient, or Antiquity. - A propos (_ap-ro-po_). To the purpose, Seasonably, or By the bye. - Auto da fe (_auto-da-fa_). Act of faith (burning of heretics). - - Bagatelle (_ba-ga-tel_). Trifle. - Beau (_bo_). A man drest fashionably. - Beau monde (_bo-mond_). People of fashion. - Belle (_bell_). A woman of fashion or beauty. - Belles lettres (_bell-letter_). Polite literature. - Billet doux (_bil-le-doo_). Love letter. - Bon mot (_bon-mo_). A piece of wit. - Bon ton (_bon-tong_). Fashion. - Boudoir (_boo-dwar_). A small private apartment. - - Carte blanche (_cart-blansh_). Unconditional terms. - Chateau (_shat-o_). Country-seat. - Chef d’œuvre (_she-deuvre_). Master piece. - Ci-devant (_see-de-vang_). Formerly. - Comme il faut (_com-e-fo_). As it should be. - Con amore (_con-a-mo-re_). Gladly. - Conge d’elire (_congee-de-leer_). Permission to choose. - Corps (_core_). Body. - Coup de grace (_coo-de-grass_). Finishing stroke. - Coup de main (_coo-de-main_). Sudden enterprize. - Coup d’œil (_coo-deil_) View, or Glance. - - Debut (_de-bu_). Beginning. - Denouement (_de-nooa-mong_). Finishing, or Winding up. - Dernier ressort (_dern-yair-res-sor_). Last resort. - Depôt (_dee-po_). Store, or Magazine. - Dieu et mon droit (_dew-a-mon-drwau_). God and my right. - Double entendre (_doo-blean-tan-der_). Double meaning. - Douceur (_doo-seur_). A bribe. - - Eclaircissement (_ec-lair-cis-mong_). Explanation. - Eclat (_ec-la_). Splendour. - Eleve (_el-ave_). Pupil. - En bon point (_ang-bon-poing_). Jolly. - En flute (_ang-flute_). Carrying guns on the upper deck only. - En masse (_ang-mass_). In a mass. - En passant (_ang-pas-sang_). By the way. - - Ennui (_ang-wee_). Tiresomeness. - Entreé (_ong-tray_). Entrance. - - Faux pas (_fo-pa_). Misconduct. - - Honi soit qui mal y pense (_ho-nee-swau kee mal e panss_). May evil - happen to him who evil thinks. - - Ich dien (_ik deen_). I serve. - Incógnito. Disguised, or unknown. - In pétto. Hid, or in reserve. - - Je ne sais quoi (_ge-ne-say-kwan_). I know not what. - Jeu de mots (_zheu-de-mo_). Play upon words. - Jeu d’esprit (_zheu-de-sprie_). Play of wit. - - L’argent (_lar-zhang_). Money, or silver. - - Mal-a-propos (_mal-ap-ro-po_). Unseasonable, or unseasonably. - Mauvaise honte (_mo-vaiz honte_). Unbecoming bashfulness. - - Nom de guerre (_nong des giair_). Assumed name. - Nonchalance (_non-shal-ance_). Indifference. - - Outre (_oot-ray_). Preposterous. - - Perdue (_per-due_). Concealed. - Petit maitre (_pette e maiter_). Fop. - Protege (_pro-te-zhay_). A person patronized and protected. - - Rouge (_rooge_). Red, or red paint. - - Sang froid (_sang-froau_). Coolness. - Sans (_sang_). Without. - Savant (_sav-ang_). A learned man. - Soi-disant (_swau-dee-zang_). Pretended. - - Tête-a-tête (_tait-a-tait_). Face to face, or private conversation of - two persons. - - Unique (_yew-neek_). Singular. - - Valet de chambre (_val’-e-de-shamb_). Footman. - Vive le roi (_veev-ler-wau_). Long live the king. - - - _EXPLANATION of LATIN WORDS and PHRASES in common use._ - - _N. B. The pronunciation is the same as if the words were English; but - divided into distinct syllables, and accented as below_. - - Ad cap-tan′dum. _To attract_ - Ad in-fin′-i-tum. _To infinity_ - Ad lib′-it-um. _At pleasure_ - Ad ref-er-end′-um. _For consideration_ - Ad va-lo′-rem. _According to value_ - A for-ti-o′-ri. _With stronger reason_ - A′-li-as. _Otherwise_ - Al′-ib-i. _Proof of having been elsewhere_ - Al′-ma ma′ter. _University_ - Ang′-li-ce. _In English_ - A pri-o′-ri. _From a prior reason_ - Ar-ca′num, or Ar-ca′-na. _Secret, or Secrets_ - Ar-gu-men′-tum ad hom′-in-em. _Personal argument_ - Au′di al′-ter-am par′-tem. _Hear both sides_ - - Bo′-na fi′-de. _In reality._ - - Cac-o-e′-thes scri-ben-di. _Passion for writing_ - Com′-pos men′-tis. _In one’s senses_ - Cre′-dat Ju-dæ′us. _I do not believe it_ - Cum mul′-tis a′-li-is. _With many others_ - Cum priv-i-le′-gi-o. _With privilege_ - - Da′-tum, or Da′-ta. _Point or points settled or determined_ - De fac′-to. _In fact_ - De′-i gra′-ti-a. _By the grace of God_ - De ju-re. _By right_ - Dom′-in-e di′-re-ge nos. _O Lord direct us_ - Dram′-a-tis per-so′-næ. _Characters represented_ - Du-ran′-te be′-ne pla″-ci-to. _During pleasure_ - Du-ran′-te vi′-ta. _During life_ - - Er′-go. _Therefore_ - Er-ra′-ta. _Errors_ - Est′-o per-pet′-u-a. _May it last for ever_ - Ex. _Late, or out of_ - Ex of-fi″-ci-o. _Officially_ - Ex par′-te. _On one side only_ - - Fac sim′-i-le. _An exact copy_ - Fe′-lo de se. _Self-murderer_ - Fi′-at. _Let it be done, or made_ - Fi-nis. _End_ - - Gra′-tis. _For nothing_ - - Ib-i′-dem. _In the same place_ - I′-dem. _The same_ - Id est. _That is_ - Im-pri-ma′-tur. _Let it be printed_ - Im-pri′-mis. _In the first place_ - In cœ′-lo qui′-es. _In heaven is rest_ - In-for′-ma pau′-per-is. _As a pauper_ - In com-men′-dam. _For a time_ - In pro′-pri-a per-so′-na. _In person_ - In sta′-tu quo. _In the former state_ - In ter-ro′-rem. _As a warning_ - Ip′-se dix′-it. _Mere assertion_ - Ip′-so fac′-to. _By the mere fact_ - I′-tem. _Also, or article_ - - Ju′-re di-vi′-no. _By divine right_ - - Lo′-cum te′-nens. _Deputy_ - - Mag′-na char′-ta (kar′-ta). _The great charter of England_ - Me-men′-to mo′-ri. _Remember death_ - Me′-um and tu′-um. _Mine and thine_ - Mul-tum in par′-vo. _Much in a little_ - - Ne plus ul′-tra. _Greatest extent_ - No′-lens vo′-lens. _Willing or not_ - Non com′-pos _or_ Non com′-pos men′-tis. _Out of one´s senses_ - - O tem′-po-ra, O mo′-res. _O the times, O the manners_ - Om-nes. _All_ - O′-nus. _Burden_ - - Pas′-sim. _Every where_ - Per se. _Alone, or by itself_ - Pro bo′-no pub′-li-co. _For the public benefit_ - Pro and con. _For and against_ - Pro for′-ma. _For form’s sake_ - Pro hac vi′-ce. _For this time_ - Pro re na′-ta. _For the occasion_ - Pro tem′-po-re. _For the time_ - - Quis sep-er-a-bit. _Who shall separate us?_ - Quo an-i-mo. _Intention_ - Quon′-dam. _Former_ - - Re-qui-es′-cat in pa′-ce. _May he rest in peace_ - Re-sur′-gam. _I shall rise again_ - Rex. _King_ - - Scan′-da-lum mag-na-tum. _Great scandal_ - Sem′-per e-a′-dem, or sem′-per i′-dem. _Always the same_ - Se-ri-a-tim. _In regular order_ - Si′-ne di′-e. _Without naming a day_ - Si′-ne qua non. _Indispensably requisite_ - Su′-i gen-e-ris. _Unparalleled_ - Sum′-mum bo′-num. _Greatest good_ - - Tri′-a junc′-ta in u′-no. _Three in one_ - - U′-no vo′-ce. _Unanimously_ - U′-ti-le dul′-ci. _Utility with pleasure_ - - Va′-de me′-cum. _Constant companion_ - Vel′-u-ti in spec-u-lum. _As in a glass_ - Ver′-sus. _Against_ - Vi′-a. _By the way of_ - Vi′-ce. _In the room of_ - Vi′-ce ver′-sa. _The reverse_ - Vi′-de. _See_ - Vi-vant rex et re-gi-na. _Long live the king and queen_ - - - ROMAN NUMERALS. - - I. 1. One. - II. 2. Two. - III. 3. Three. - IV. 4. Four. - V. 5. Five. - VI. 6. Six. - VII. 7. Seven. - VIII. 8. Eight. - IX. 9. Nine. - X. 10. Ten. - XI. 11. Eleven. - XII. 12. Twelve. - XIII. 13. Thirteen. - XIV. 14. Fourteen. - XV. 15. Fifteen. - XVI. 16. Sixteen. - XVII. 17. Seventeen. - XVIII. 18. Eighteen. - XIX. 19. Nineteen. - XX. 20. Twenty. - XXI. 21. Twenty-one. - XXX. 30. Thirty. - XL. 40. Forty. - L. 50. Fifty. - LX. 60. Sixty. - LXX. 70. Seventy. - LXXX. 80. Eighty. - XC. 90. Ninety. - C. 100. One Hundred. - CC. 200. Two Hundred. - CCC. 300. Three Hundred. - CCCC. 400. Four Hundred. - D. 500. Five Hundred. - DC. 600. Six Hundred. - DCC. 700. Seven Hundred. - DCCC. 800. Eight Hundred. - DCCCC. 900. Nine Hundred. - M. 1000. One Thousand. - MM. 2000. Two Thousand. - MDCCCXXV. 1825. One Thousand Eight Hundred and Twenty Five. - - The ancient Romans in their notation made use of the following seven - letters; viz. I. V. X. L. C. D. and M. which singly stood for one, - five, ten, fifty, one hundred, five hundred, and one thousand. By - repeating and combining these any other numbers were formed. - - The _annexing_ a less number to a greater increases its value, and - denotes the sum of both; as VI. signifies six. The _prefixing_ a less - number to a greater lessens its value, or shews their difference; - thus, IV. is four, &c. The word thousand is often expressed by a line - drawn over the top of a number; thus, X̅. signifies ten thousand. - - - _Abbreviations and Characters, in Common Use._ - - L. S. D. _Libra_, Pounds; _Solidi_, Shillings; _Denarii_, Pence. - - Cwt. One hundred weight, or 112 lbs. - - Q. or Qrs. A quarter or quarters of a hundred, or 28 lbs. - - lb. or lbs. A pound or several pounds. - - Oz. (℥) ounce or ounces. - - Dwts. Pennyweights. - - Dr. (ʒ) Drams; ℈ scruples; grs. grains. - - Bk. Book; ch. chapter; v. verse; ¶ paragraph; § section. - - Fol. folio; 4to. quarto; 8vo. octavo; 12mo. duodecimo. - - ° ′ ″ Hours, minutes, and seconds of Time; or Degrees, minutes - and seconds, in Geographical and Astronomical Measurement. - - Yr. Year; Qr. Quarter; Mo. Month; Wk. Week; D. Day. - - Jan. January; Feb. February; Mar. March; Ap. April; - Aug. August; Sept. September; Oct. October; Nov. November; - Dec. December. - - Yd. Yard; Ft. foot or feet; In. inches. - - Pt. Pint; Qt. Quart; Gal. Gallon; Fir. Firkin; Kil. Kilderkin; - Bar. Barrel; Hhd. Hogshead; P. Pipe; B. Butt; T. Tun. - - P. Pole, Perch, Rod, or Lug; R. Rood; M. Mile; F. Furlong. - - - =FORMS OF A RECEIPT, NOTES, &c.=* - - —————————————————————————————————————————————————————— - - RECEIPT. - - Received, January 6th, 1825, of A—— B——, Esq. - Seventeen Pounds and Ten Shillings, for one - Quarter’s Wages,† due Dec. 25th last. - - £17 10 0 JAMES HANDY. - - —————————————————————————————————————————————————————— - - NOTE OF HAND, OR PROMISSORY NOTE. - - £25 0 0 _London, April 5th, 1825._ - - On Demand,‡ I promise to pay to Mr. C—— D——, - or Order, the sum of Twenty-Five Pounds, for value - received. - - RICHARD PEARSON, - _No. 101, Essex St. Strand_. - - —————————————————————————————————————————————————————— - - DRAFT, OR BILL. - - £75 10 0 _London, March 17th, 1825._ - - Two Months§ after Date pay to my Order Seventy-Five - Pounds and Ten Shillings, for value received. - - JAMES SMITH. - - _To Charles H. Lewis, Esq._ - _Merchant, Liverpool._ - ————————————————————— - N.B. A Draft is payable by the Person on whom it is - drawn, it must be accepted by him, in _writing_, on - the _face_ of it. - - —————————————————————————————————————————————————————— - * For the _Stamps_ for RECEIPTS, NOTES, &c. see page 48. - † Rent,—on Account,—or, in full,—or, as the case may be. - ‡ Two Months after Date, or, as the case may be. - § On Demand,—or, at Six Months, or as the case may be. - - - MULTIPLICATION TABLE, - - _With the Pence Added._ - - --------------------+-------- - | _s. d._ - Twice 2 are 4 | 0 4 - 3 ... 6 | 0 6 - 4 ... 8 | 0 8 - 5 ... 10 | 0 10 - 6 ... 12 | 1 0 - 7 ... 14 | 1 2 - 8 ... 16 | 1 4 - 9 ... 18 | 1 6 - 10 ... 20 | 1 8 - 11 ... 22 | 1 10 - 12 ... 24 | 2 0 - --------------------+-------- - 3 times 3 are 9 | 0 9 - 4 ... 12 | 1 0 - 5 ... 15 | 1 3 - 6 ... 18 | 1 6 - 7 ... 21 | 1 9 - 8 ... 24 | 2 0 - 9 ... 27 | 2 3 - 10 ... 30 | 2 6 - 11 ... 33 | 2 9 - 12 ... 36 | 3 0 - --------------------+-------- - 4 times 4 are 16 | 1 4 - 5 ... 20 | 1 8 - 6 ... 24 | 2 0 - 7 ... 28 | 2 4 - 8 ... 32 | 2 8 - 9 ... 36 | 3 0 - 10 ... 40 | 3 4 - 11 ... 44 | 3 8 - 12 ... 48 | 4 0 - --------------------+-------- - 5 times 5 are 25 | 2 1 - 6 ... 30 | 2 6 - 7 ... 35 | 2 11 - 8 ... 40 | 3 4 - 9 ... 45 | 3 9 - 10 ... 50 | 4 2 - 11 ... 55 | 4 7 - 12 ... 60 | 5 0 - --------------------+-------- - 6 times 6 are 36 | 3 0 - 7 ... 42 | 3 6 - 8 ... 48 | 4 0 - 9 ... 54 | 4 6 - 10 ... 60 | 5 0 - 11 ... 66 | 5 6 - 12 ... 72 | 6 0 - --------------------+-------- - 7 times 7 are 49 | 4 1 - 8 ... 56 | 4 8 - 9 ... 63 | 5 3 - 10 ... 70 | 5 10 - 11 ... 77 | 6 5 - 12 ... 84 | 7 0 - --------------------+-------- - 8 times 8 are 64 | 5 4 - 9 ... 72 | 6 0 - 10 ... 80 | 6 8 - 11 ... 88 | 7 4 - 12 ... 96 | 8 0 - --------------------+-------- - 9 times 9 are 81 | 6 9 - 10 ... 90 | 7 6 - 11 ... 99 | 8 3 - 12 ... 108 | 9 0 - --------------------+-------- - 10 times 10 are 100 | 8 4 - 11 ... 110 | 9 2 - 12 ... 120 | 10 0 - --------------------+-------- - 11 times 11 are 121 | 10 1 - 12 ... 132 | 11 0 - --------------------+-------- - 12 times 12 are 144 | 12 0 - - N. B.—Any two numbers multiplied into each other produce the same - amount. Thus: 3 times 4 are 12; and 4 times 3 are 12.—Also, 4 times 5 - are 20; and 5 times 4 are 20. And so of all others. - - USE and APPLICATION.—How much do 7 pounds of sugar come to at - ten-pence per lb.—_Ans._ 7 times 10, or 10 times 7, are 70, and 70 - pence are five shillings and ten pence, the value of the sugar. - - - MONEY TABLES. - - 4 Farthings make 1 Penny - 12 Pence 1 Shilling - 20 Shillings 1 Sovereign or a Pound - - PENCE TABLES. - - _Pence._ _s. d._ - 20 are 1 8 - 30 ... 2 6 - 40 ... 3 4 - 50 ... 4 2 - 60 ... 5 0 - 70 ... 5 10 - 80 ... 6 8 - 90 ... 7 6 - 100 ... 8 4 - 110 ... 9 2 - 120 ... 10 0 - - _Pence._ _s. d._ - 12 are 1 0 - 24 ... 2 0 - 36 ... 3 0 - 48 ... 4 0 - 60 ... 5 0 - 72 ... 6 0 - 84 ... 7 0 - 96 ... 8 0 - 108 ... 9 0 - 120 ... 10 0 - - TABLE OF SHILLINGS. - - _Shillings._ _£. s. d._ - - 20 make 1 0 0 - 30 ... 1 10 0 - 40 ... 2 0 0 - 50 ... 2 10 0 - 60 ... 3 0 0 - 70 ... 3 10 0 - 80 ... 4 0 0 - 90 ... 4 10 0 - 100 ... 5 0 0 - 105 ... 5 5 0 - - EVEN PARTS OF A SHILLING. - - _d._ - 6 is half - 4 1-3d - 3 1-4th - 2 1-6th - 1½ 1-8th - 1 1-12th - ¾ 1-16th - ½ 1-24th - ¼ 1-48th - - EVEN PARTS OF A SOVEREIGN OR POUND. - - _s. d._ - 10 0 is half - 6 8 ... 1-3d - 5 0 or a Crown 1-4th - 4 0 ... 1-5th - 3 4 ... 1-6th - 2 6 or half a Crown 1-8th - 2 0 ... 1-10th - 1 8 ... 1-12th - 1 0 ... 1-20th - - - THE VALUE OF GOLD AND SILVER. - - GOLD.—An ounce of Standard Gold, of 22 Carats fine, (that is, - having 22 parts of pure Gold, and 2 parts of Alloy,) is worth £4—a - pennyweight 4d, and a grain 2d. A sovereign weighs about a quarter of - an ounce. - - SILVER.—An ounce is worth 5s. and a pennyweight 3d. This is, about - one fifteenth part of the value of Gold. A crown piece weighs about - an ounce. - - - _Characters used in Accounts, for the Sake of Brevity._ - - + Plus, or More, Addition, thus, 3 + 4 = 7 - - Minus, or Less, Subtraction, 5 - 3 = 2 - × Multiply, Multiplication, 3 × 4 = 12 - ÷ Divide, Division, 12 ÷ 3 = 4 - = Equal, Equality, 6 + 6 = 12 - : :: : Proportion, Proportionality, 1:4::3:12 - - - _A Table of Customary Weights and Measures._ - - _lbs._ - A Firkin of Butter is 56 - A Barrel of Do. or 4 Firkins 224 - A Firkin of Soap 64 - A Barrel of Do. or 4 Firkins 256 - A Barrel of Pot-ashes 200 - A Barrel of Anchovies 30 - A Barrel of Candles 120 - A Stone of Butchers’ Meat 8 - A Stone, Horsemen’s weight, - or Butchers’ Meat in the - Country 14 - A Stone of Glass, 5 lbs. and, a - Seam of Do. or 24 Stones 120 - A Quire of Paper is 24 Sheets. - A Ream of Paper is 20 Quires. - A Bundle of Paper is 2 Reams. - A Cord or Stack of Wood is 108 - solid Feet. - 42 Feet is a Ton of Shipping. - 40 Feet of rough, or 50 Feet of hewn - Timber is a Load or Ton. - A Dozen is 12; a long Dozen is 13. - A Gross is 12 Dozen, or 144. - A Pace is 3 Feet or a Yard. - - Mathematicians conceive every Circle to be divided into 360 equal - Parts, called Degrees, and each Degree into 60 equal parts, called - Seconds, and each Second subdivided into 60 smaller parts, called - thirds, and so on. - - The Diameter of a Circle is a straight line drawn from one side to - the other through the centre; and is one-third of the circumference. - - - TABLES OF WEIGHTS AND MEASURES. - - TROY WEIGHT. - - N.B. _The Imperial Standard Troy Pound_, established in 1758, - containing 5760 Grains, became, May 1, 1825, the ONLY _genuine - standard weight from which all other weights are to be derived, - computed, and ascertained_. - - 24 Grains make 1 Pennyweight - 20 Pennyweights 1 Ounce - 12 Ounces 1 Pound - - The proportion that _Avoirdupois_ bears to _Troy_ Weight, from - which it is derived, is as 7000, the number of Troy grains in a - pound Avoirdupois, is to 5760, the grains in a pound Troy. The - Pound _Avoirdupois_ makes 14 oz. 11 dwt. and 16 grains _Troy_; and - 9 pounds Avoirdupois are equal to nearly 11 pounds Troy. - - ⁂ By _Troy_ weight Jewels, Gold, Silver, &c. are weighed. - - AVOIRDUPOIS WEIGHT. - - N.B. This weight is derived from the _Imperial Standard Troy - Pound_, 7000 grains Troy making one pound _Avoirdupois_, and the - proportion it bears to _Troy_ Weight is as 7000 to 5760, the number - of grains in each pound respectively. The Pound Troy is equal to - 13 oz. 2 drms. ⅔ Avoirdupois, and (nearly) 11 Pounds Troy are - equal to 9 Pounds Avoirdupois. - - 16 Drams make 1 Ounce - 16 Ounces 1 Pound - 28 Pounds ¼ of a Cwt. - 4 Qrtrs. (112 lb.) 1 Cwt. - 20 Hundreds 1 Ton - - ⁂ By this weight Bread, Butter, Cheese, Meat, Grocery, Drugs, and - all coarse goods that have _waste_, are bought and sold. - - APOTHECARIES’ WEIGHT. - - 20 Grains make 1 Scruple - 3 Scruples 1 Dram - 8 Drams 1 Ounce - - ⁂ Apothecaries compound their medicines by this weight, but they - buy and sell by Avoirdupois Weight. - - BREAD. - - lbs. oz. dwts. - A Peck Loaf weighs 17 6 2 - Half do. 8 11 1 - Quartern do. 4 5 8 - Half Quartern do. 2 2 12 - - Note.—By a late act, Bakers in London and within 10 miles thereof - are to sell bread by the _pound only_, and are obliged to keep - scales and weights in their shops, at all times, and to weigh every - loaf, in the presence of the customer, before they deliver it, - whether requested so to do or not, under severe penalties. In every - other part of the kingdom bread is sold by weight, according to the - above table. - - By a former act, whatever is the price of the best wheat in - shillings, so many pence must be the price of the quartern loaf, - (with one penny more for baking.) And, when the best wheaten bread - is sold at 8d., the standard should be sold for 7d., and the - household for 6d. - - THE NEW MEASURES OF CAPACITY. - - WINE, SPIRITUOUS LIQUORS, ALE, BEER, and _all sorts of Liquids_, as - well as CORN, _and all kinds of Dry Goods_, are _now_ bought and - sold by _one_ measure _only_; of which the _basis_ is the GALLON, - containing _ten pounds_ Avoirdupois of distilled or rain water, and - called _the Imperial Standard Gallon_. - - This new measure is _larger_ than the former WINE _Measure_ by - about _one-fifth_; therefore a gallon of Wine, or other article, - that is worth 5s. by the _old_ Wine Measure, is worth 6s. by _this_ - measure; and so on at the rate of 2½d. _more_ in every shilling: - and the present _new_ gallon being _smaller_ than the former BEER - and ALE Gallon by _one-sixtieth_ part, the difference will be 1d. - upon 5s. _less_ than by the _old_ measure; that is one farthing - upon 15d. _less_, whatever may be the amount. - - 4 Gills make 1 Pint - 2 Pints 1 Quart - 4 Quarts 1 Gallon - 9 Gallons 1 Firkin - 10 Gallons 1 Anker - 18 Gallons (2 Fir.) 1 Kilderkin - 36 Gall. (2 Kild.) 1 Barrel - 54 Gall. (3 Kild.) 1 Hogshead - 42 Gallons 1 Tierce - 63 Gallons 1 Hhd. of Wine - 84 Gallons 1 Puncheon - 108 Gal. (2 Hhds.) 1 Butt of Beer - 126 Gal. (2 Hhds.) 1 Pipe of Wine - 2 Pipes (4 Hhds.) 1 Tun - - THE NEW MEASURE FOR CORN, and all other dry goods; (_except those - measured by heap_.) - - 2 Pints make 1 Quart - 4 Quarts 1 Gallon - 2 Gallons 1 Peck - 8 Gal. (4 Pecks) 1 Bushel - 2 Bushels 1 Strike - 4 Bushels 1 Sack or Coomb - 8 Bushel (2 Sacks) 1 Quarter - 5 Quarters 1 Load or Way - - N.B. _The Imperial Standard Gallon_, containing 10 _gallons of pure - water_, (the same as for liquids) is the _basis_ of this measure. - - This is about a _thirty-second part_, or _one quart on a bushel_, - _larger_ than the former Winchester Measure; therefore a Bushel - of Oats, or _any_ quantity of _any_ thing, that is worth 2s. 8d. - Winchester Measure, is worth 2s. 9d. by _this_;—a Bushel of Barley, - Rye, or other thing, that would cost 5s. 4d. Winchester Measure, - will cost 5s. 6d. by the _new_;—and a Bushel of Wheat, Malt, - &c. worth 8s. by the Winchester Bushel is worth 8s. 3d. by the - _Imperial Bushel_;—and so on at the rate of one farthing upon every - 8d. by the _new_ measure _more_ than by the _old_ measure. - - THE NEW HEAPED MEASURE. - - The Standard Measure of Capacity for COALS, COKE, CULM, LIME, FISH, - POTATOES, FRUIT, and _all other Goods_ commonly sold by _heaped_ - measure, is _now the Imperial Standard Bushel_, containing 80 - _pounds Avoirdupois_, of pure water,—made round, with a plain and - even bottom, and being 19½ inches from outside to outside, to be - heaped up in the form of a cone, at least 6 inches above the outer - edge thereof, which is to be the base of the said cone. - - 4 Pecks make 1 Bushel - 3 Bushels 1 Sack - 3 Sacks, 1 Vat or Strike - 36 Bushels or 12 Sacks 1 Chaldron - 21 Chaldrons A Score* - - * Coals bought in large quantities have an allowance of one - Chaldron on 20; or half a Chaldron in 10; or 3 sacks in 5 - Chaldrons; which is called the Ingrain. - - LONG MEASURE. - - N.B. The basis of _this_ and _of all other measures_ of _length_ - or extension whatsoever, is the Standard Yard, established in - 1760, which _remains unaltered_, and is _now_ called _the Imperial - Standard Yard_. - - 4 Inches 1 Hand - 9 Inches 1 Span - 12 Inches 1 Foot - 18 Inches 1 Cubit - 3 Feet _the Standard Yard_. - 6 Feet or 2 Yards 1 Fathom - 5½ Yards 1 Pole - 40 Poles, or 220 Yards 1 Furlong - 8 Furlongs or 1760 Yds. 1 Mile - 3 Miles 1 League - 20 Leagues, or 60 M. 1 Degree - 69½ Miles 1 Geographical Deg. - - 360 Geographical Degrees, or about 25,000 miles, is the - circumference of the Earth. - - In measuring length, if Gunter’s Chain be used, - 20 Chains make a ¼ of a Mile - 40 Ditto Half a Mile - and 80 Ditto One Mile - - N.B. Long measure relates to length only. - - LAND OR SQUARE MEASURE. - - N.B. The _basis_ of _this_ and of _all other measures of - extension_, is the _Standard Yard_, established in 1760,—which - _remains unaltered_. - - 144 Square Inches, that is, 12 by 12, make 1 Square Foot - 9 Square Feet 1 Yard - 30¼ sq. Yards, or 272¼ sq. Feet 1 Pole - 40 Sq. Poles, or Perches 1 Rood - 4 Square Roods, or 160 sq. Rods. 1 Acre - 30 Acres 1 Yardd. of Land - 100 Acres 1 Hide of Do. - 640 Sq. Acres 1 Sq. M. of Land - 100 Sq. Feet 1 Sq. of flooring, &c. - 272¼ Sq. Feet 1 Rod of brick work - - ⁂ Land is measured by Gunter’s Chain, which is divided into 100 - links, each link 6 inches and 6-10ths long, and the whole Chain - being 4 Rods, or 22 Yards, or 66 Feet in length; so that 10 Chains - in length and 1 in breadth, or 4840 square Yards, make an Acre. - - By this measure not only land, but all other superficies, such as - paving, flooring, plastering, roofing, tiling, &c. are measured. - - CUBIC MEASURE. - - 1728 Cubic Inches, that is, 12 long, - 12 broad, and 12 thick, make 1 Cubic Foot - 27 Cubic Feet 1 Cubic Yard - - N.B. This measure relates to length, breadth, and thickness, and - _remains unaltered_. - - CLOTH MEASURE. - - N.B. _The basis of this measure is the Imperial Standard Yard, - established in 1760;—and remains unaltered_. - - 2¼ Inches make 1 Nail - 4 Nails, or 9 In. 1 Qr. of a Yd. - 4 Quarters, or 16 Nails 1 Yard - 5 Quarters 1 Ell English - 3 Quarters 1 Ell Flemish - 6 Quarters 1 Ell French - - HAY AND STRAW. - - 36 lbs. of Straw, make 1 Truss - 56 lbs. of Old Hay 1 Truss - 60 lbs. of New Hay 1 Truss - 36 Trusses 1 Load - 2 Trusses 1 Cwt. - 20 Cwt. 1 Ton - - WOOL WEIGHT. - - 7 Pounds make 1 Clove - 2 Cloves (14 lbs.) 1 Stone - 2 Stones (28 lbs.) 1 Todd - 6½ Todds 1 Wey - 2 Weys 1 Sack - 12 Sacks 1 Last - - TIME. - - 60 Seconds make 1 Minute - 60 Minutes 1 Hour - 24 Hours 1 Day - 7 Days 1 Week - 4 Weeks or 28 Days 1 Month - 13 Months, or 12 Calendar Months, or - 365 Days and nearly 6 Hours 1 Year - - N.B. Thirty days hath September, - April, June, and November; - February Twenty-eight alone, - And all the rest have Thirty-one. - - ⁂ In Leap Year, which happens every fourth Year, February hath 29 - Days. - - - EQUAL PARTS OF A HUNDRED WEIGHT. - - 84 lbs. 3 Qrs. of a Cwt. - 56 lbs. 2 Qrs. or half a Cwt. - 28 1 Qr. or 1-4th of a Cwt. - 16 1-7th of a Cwt. - 14 1-8th of a Cwt. - 8 1-14th of a Cwt. - 7 1-16th of a Cwt. - 3½ 1-32nd of a Cwt. - - EQUAL PARTS OF A TON. - - _cwt. qrs._ - 10 0 half a Ton - 5 0 1-4th of a Ton - 4 0 1-5th of a Ton - 2 2 1-8th of a Ton - 2 0 1-10th of a Ton - 1 1 1-16th of a Ton - 1 0 1-20th of a Ton - - - STAMP DUTIES FOR BILLS AND RECEIPTS. - - _RECEIPTS._ - - £ £ _s. d._ - - 2 and under 5 0 2 - 5 10 0 3 - 10 20 0 6 - 20 50 1 0 - 50 100 1 6 - 100 200 2 6 - 200 300 4 0 - 300 500 5 0 - 500 1000 7 6 - 1000 and upwards 10 0 - Receipt in full 10 0 - - The Receiver to find the Stamp. - - _BILLS, &._ - - | At or under | Exceeding - | 2 months | 2 months - | date or 60 | date or 60 - | days sight. | days sight. - +-------------+------------- - £ _s._ £ _s._ | _s. d._ | _s. d._ - 2 0 not ex. 5 5 | 1 0 | 1 6 - 5 5 20 0 | 1 6 | 2 0 - 20 0 30 0 | 2 0 | 2 6 - 30 0 50 0 | 2 6 | 3 6 - 50 0 100 0 | 3 6 | 4 6 - 100 0 200 0 | 4 6 | 5 0 - 200 0 300 0 | 5 0 | 6 0 - 300 0 500 0 | 6 0 | 8 6 - 500 0 1000 0 | 8 6 | 12 6 - 1000 0 2000 0 | 12 6 | 15 0 - 2000 0 3000 0 | 15 0 | 25 0 - Exceeding 3000 0 | 25 0 | 30 0 - - ⁂ For the FORMS of a RECEIPT, NOTES, &c. see page 42. - - - =A TABLE= - - Showing the number of days from any day in one month to the same - day in any other month, throughout the year. - - +--------------+------+------+------+-------+-----+------+ - | To | Jan. | Feb. | Mar. | April | May | June | - +--------------+------+------+------+-------+-----+------+ - | { Jan. | 365 | 31 | 59 | 90 | 120 | 151 | - | { Feb. | 334 | 365 | 28 | 59 | 89 | 120 | - | { Mar. | 306 | 337 | 365 | 31 | 61 | 92 | - | { April | 275 | 306 | 334 | 365 | 30 | 61 | - | { May | 245 | 276 | 304 | 335 | 365 | 31 | - | From { June | 214 | 245 | 273 | 304 | 334 | 365 | - | { July | 184 | 215 | 243 | 273 | 304 | 335 | - | { Aug. | 153 | 184 | 212 | 243 | 273 | 304 | - | { Sept. | 122 | 153 | 181 | 212 | 242 | 273 | - | { Oct. | 92 | 123 | 151 | 182 | 212 | 243 | - | { Nov. | 61 | 92 | 120 | 151 | 181 | 212 | - | { Dec. | 31 | 62 | 90 | 121 | 151 | 182 | - +--------------+------+------+------+-------+-----+------+ - - +--------------+------+------+-------+------+------+------+ - | To | July | Aug. | Sept. | Oct. | Nov. | Dec. | - +--------------+------+------+-------+------+------+------+ - | { Jan. | 181 | 212 | 243 | 273 | 304 | 334 | - | { Feb. | 150 | 181 | 212 | 242 | 273 | 303 | - | { Mar. | 122 | 153 | 184 | 214 | 245 | 275 | - | { April | 91 | 122 | 153 | 183 | 214 | 244 | - | { May | 61 | 92 | 123 | 153 | 184 | 214 | - | From { June | 30 | 61 | 92 | 122 | 153 | 183 | - | { July | 365 | 31 | 62 | 92 | 123 | 153 | - | { Aug. | 334 | 365 | 31 | 61 | 92 | 122 | - | { Sept. | 303 | 334 | 365 | 30 | 61 | 91 | - | { Oct. | 273 | 304 | 335 | 365 | 31 | 61 | - | { Nov. | 242 | 273 | 304 | 334 | 365 | 30 | - | { Dec. | 212 | 243 | 274 | 304 | 335 | 365 | - +--------------+------+------+-------+------+------+------+ - - _In Leap Year, when February intervenes_, add one day _to the - calculation._ - - - - - INDEX - - - Page. - - Abbreviations in writing and printing, _Appendix_ 38 - ————————————— and characters in common use, _Appendix_ 41 - Accomplishments, Educational, 274 - Acetous Acid, to make, 190 - Acquaintances, caution in forming, 29 - Adder, for the poison of the, 326 - Address, modes of, in writing and speaking, _Appendix_ 36 - Adulteration of Wine, detection of, 357 - Adulterated Provisions, 213 - Advice to Servants in General, 17 - Agreement of Servants, _Appendix_ 11 - Almond Bloom, to make, 162 - —————— Paste, _ibid._ - —————— Milk, 309 - Aloetic Pills, to make, 310 - Anchovies, to imitate, 121 - Angelica, to candy, 116 - Animation, to restore Suspended, 322 - Aniseed, Compound Spirit of, 317 - Ankle, for a sprained, 325 - Antibilious Pills, to make, 310 - Aperient Draught, 320 - Apoplectic Fit, to relieve an, 322 - Apprentices, _directions to_, 418 - Apples, to store, 62 - Apricots, to preserve, 115 - Aromatic Tincture, 314 - Asses’ Milk, Substitute for, 307 - - Bacon, to choose, 80 - Bad Breath, remedy for, 247 - Bailiff, see Land Steward, 327 - Balsam of Honey, 315 - Baking, articles and joints for, 204 - Barberries, to preserve, 113 - Bardolph Pimple, to remove, 242 - Bark, Tincture of Peruvian, 316 - ————, Huxham’s Tincture of, 316 - Barley Sugar, to make, 102 - Barley Water, 305 - Bath, to make a warm, 322 - Barometer of temperance and intemperance, _Appendix_ 33 - Bechamel, or white sauce, to make, 209 - Bed-rooms, management of, 289 - Beef, to choose, 75 - ————, joints of, 76 - Beef and Mutton, to boil, 197 - Beef-tea, to make, 306 - Bees, to avoid injury from, 326 - Beverages, Miscellaneous, to make, 191 - Bible recommended, 37 - Bill of Fare, Cook’s, 219 - ————————————, Etiquette of, 57 - Biscuits, Fancy, to make, 98 - ————————, Sponge, 99 - Blacking, to make, 390 - Black Cloth, to revive, 366 - ———————————, to take stains out of, 367 - Blancmanges, to make, 100 - Bleeding, to relieve sudden, 321 - Board Wages, 8 - Boiling, Instructions for, 195 - ———————, Examples in, 197 - Bon Bons, to make, 102 - Bottle-Jack, 201 - Books, choice of, in Education, 274 - Boot Tops, liquid for cleaning, 384 - —————————, to clean, 392 - Breeches Ball, to make, 366 - Brine for Pickling, 122 - British Wines, 123 - —————————————, Management of, 153 - —————————————, Vatting, Fermenting, and Flavouring of, 124 - —————————————, Racking, Fining, and Bottling, 126 - —————————————, to restore pricked, 344 - Broiling, Instructions for, 205 - Broths, Soups, and Gravies, to prepare, 208 - Browning, to make, 211 - Bucellas Wine, to manage, 351 - Buns, Common, to make, 96 - ————, Cross, to make, _ibid._ - Burns or Scalds, to cure, 324 - Butchers’-Meat, 74 - ——————————————, Management of, 214 - BUTLER, the, 339 - —————— Wages, 342 - ——————, sundry receipts for, 358–360 - ——————, UNDER, 394 - Butter, to choose, 10 - ——————, to make Salt, Fresh, 299 - ——————, winter store of, 297 - - Cakes, making, 89 - —————, Almond, 94 - —————, Apple, 100 - —————, Bambury, 94 - —————, Bath, 92 - —————, Cream, 95 - —————, Ginger, 92 - —————, Good Plain, 91 - —————, Iceing for, _ibid._ - —————, Lemon, 93 - —————, Plain Pound, 91 - —————, Portugal, 92 - —————, Queen, 93 - —————, Ratifia, 91 - —————, Rice, 93 - —————, Rich Plum, to make, 90 - —————, Rich Seed, 91 - —————, Saffron, 93 - —————, Shrewsbury, 92 - Calendar, Gardeners’, 414 - Camphor Mixture, 321 - Cancer, for, 323 - Candles, to Store, 61 - Candying, to prepare Sugar for, 101 - Capillaire, to make, 105 - Carp, Tench, and Perch, to choose, 86 - Carpets, to sweep, 288 - Carriages and Harness, to clean brass ornaments on, 375 - Casks, sweeting of, 356 - —————, Foul, to Sweeten, 153 - Catechu, Tincture of, 316 - Caviare, to choose, 84 - Caudle, White and Brown, to make, 307 - Carpets, to clean, 281 - Chalk Mixture, 321 - CHAMBER NURSE, Duties of, 301 - Champaigne, British, to make, 129 - Chapped Lips, Balsam for, 205 - Character, Maintainance of, 32 - —————————, Recommendations of, 54 - Cheese, varieties of, 86 - Cheesecakes, fine almond, and bread, to make, 99 - ———————————, rice, 100 - Cherries, to dry, 114 - Chickens, to manage, 296 - Children, washing and exercise of, 255 - Chintz, to wash, 249 - Chocolate, to make, 193 - Chocolate Drops, to make, 104 - Cinnamon, Compound Tincture of, 314 - Claret, to manage, 345 - ——————, to colour, 346 - ——————, to restore, that drinks foul, _ibid._ - —————— and Port, to make rough, _ibid._ - ——————, to fine, 354 - Cleanliness recommended, 29 - Cleaning rooms, 292 - Cloth, to revive faded Black, 366 - —————, to dry clean, _ibid._ - Clothes, Coats, Pelisses, &c. to scour, 365 - ———————, Ball, 366 - COACHMAN, the Head, 372 - ————————, UNDER, 396 - Coals, economy in, 223 - Cod-fish, to choose, 85 - Coffee, to make, 193 - Cold and Cough, for a, 323 - Colours in Dress, 243 - Company, choice of, 38 - Confectionary Drops, to make, 105 - Confectionary Receipts, 101 - Contagion, to prevent, 302 - Convulsions of Children, 265 - COOK, the Man, 372 - ———— morning business, 373 - ———— evening duties, 375 - ———— wages, _ibid._ - ————, Duties of the, 194 - ————, advice to, 29 - ————, UNDER, 233 - ————, useful hints to, 221 - Cook’s Catechism, 224 - Corn, to increase, 300 - Corns, to cure, 324 - ————— Plaster, to make, 248 - Cosmetic Juice, to make, 244 - Cough, a constitutional or winter one, 323 - ————— Mixture, to make, 308 - Counterpanes, to Scour, 295 - Couriers, 408 - Courses, arrangement of, 220 - Court Plaster, 313 - —————————————, application of, 314 - Courtship, caution in, 39 - Cows, to milk and manage, 296 - ————, economy of, 299 - Cream, cold, to make, 160 - —————, Ice, 109 - —————, Pistachio, _ibid._ - —————, Raspberry, 110 - —————, Rose, 160 - —————, Whipt, 109 - Croup, remedies for, 269 - Cruelty, caution against, 232 - Crumpets, to make, 95 - Cucumbers and Melons, to preserve, 115 - ————————————————————, to pickle, 120 - Cullis, or Brown Gravy, to make, 209 - Curry, East India, method of preparing, 369 - ————— Powder, 370 - Custards, Almond, to make, 97 - ————————, Baked, 96 - ————————, Lemon, 97 - ————————, Orange, 96 - ————————, Rice, 97 - Cutaneous Eruptions, remedy for, 264 - - Daffy’s Elixir, 315 - DAIRY-MAID, duties of, 295 - Damson Cheese, to make, 111 - Damsons, to bottle, 113 - Dedication to the Heads of Families, 1 - Dentition of Children, 265 - Dessert, arrangement of, 58 - Diarrhœa, remedy for, 264 - Dining Tables, to clean, 290 - Dinner Courses, arrangement of, 218 - Discharging Servants, _Appendix_ 9 - Disputed Wages, to settle, _Appendix_ 13 - Distillation, general rules for, 177 - Distilled Waters 176 - ————————————————, Alexeterial, 180 - ————————————————, Cinnamon, _ibid._ - ————————————————, Jamaica Pepper, 181 - ————————————————, Jasmine, 180 - ————————————————, Myrtle, 181 - ————————————————, Pennyroyal, 180 - ————————————————, Orange Flower, 181 - ———————————————————————— Peel, _ibid._ - ————————————————, Peppermint and Portugal, _ibid._ - ————————————————, Rose, 182 - ————————————————, Rosemary, 179 - ————————————————, Sans Pareil, 180 - ————————————————, Simple Distilled, 182 - ————————————————, Spearmint, 180 - ————————————————, Strawberry, 182 - Doses, Table of, 304 - Dress, art of, 236 - —————, neatness in, 35 - Drops, Confectionary, to make, 105 - —————, Chocolate, 106 - —————, Clove, _ibid._ - —————, Coffee, _ibid._ - —————, Ginger, _ibid._ - —————, Orange Flower, _ibid._ - —————, Peppermint, _ibid._ - Drowned, method of restoring Life to the apparently, 326 - Ducks, to choose, 82 - - East India Curry, method of preparing an, 369 - Eau de Bouquet, to make, 158 - —————— Cologne, to make, _ibid._ - —————— Luce, to make, 311 - Economy enforced, 12–26 - Education, improved System of, 273 - Effervescing Draught, to mix, 307 - Eggs, to choose, 87 - ————, to preserve, 300 - Emetic Draught, 320 - Embezzlement, Crime of, _Appendix_ 13 - Eringo, to candy, 116 - Establishments, Scales of, 5 - Excuse for Stopping on Errands, 43 - Expenses, Tables of, 4 - ———————————————————, _Appendix_ 5 - Eye, for a bruised, 325 - - False Characters, Punishment for, _Appendix_ 14 - Family, Sketch of a well-regulated, 15 - Feathers, to clean, 253 - Female Servants, advice to, 29 - Fermentation, Spirituous, 125 - Finger plates, to clean, 287 - Floor Cloths, to clean, 283 - Flannels, to scour, 295 - Finings for Wine, 355 - Fire, to extinguish, 325 - First Service, 31 - Fish, to boil, 199 - ————, to choose, 84 - ————, to carve, 73 - ————, to preserve by Sugar, 121 - Fits, to relieve fainting and other, 321 - Flounders, to choose, 85 - Flour, to choose, 300 - Flowers, to preserve, for Distilling, 176 - Fomentations, directions for, 312 - Forbearance, 53 - FOOTMAN, the, 376 - ———————, method of cleaning boots and shoes, 377 - ——————————————————————————— Ladies shoes, 378 - ——————————————————————————— furniture, 385 - ——————————————————————————— looking glasses & pictures, 379 - ——————————————————————————— gloves, _ibid._ - ———————, duties for dinner, 380 - ————————————————————tea, 382 - ——————————————————— supper, 383 - ——————————————— in going out with the carriage, _ibid._ - ——————— wages, 384 - ———————, sundry receipts for, 384–394 - ———————, UNDER, 398 - Fowls, to choose, 82 - Fraud or Neglect, liability for, _Appendix_ 13 - Freckle Wash, to make, 240 - Fresh Water Fish, 86 - Friars Balsam, 316 - Frugality recommended, 24 - Fruit, to candy, 102 - —————, to gather, 123 - —————, to preserve, 113 - —————————————————— in spirits, 114 - —————, to scald, 60 - Frying, directions for, 205 - Furniture Paste and Oil, to make, 391 - Furs, to preserve, 248 - - Game, to choose, 81 - GARDENER, HEAD, 409 - Geese, to choose, 82 - Gilt Buckles, chains, &c. to clean, 365 - Ginger, to candy, 103 - Ginger Beer, to make, 191 - ——————————— and Powders, 359 - Gingerbread, plain, to make, 94 - Glaze, to prepare, 207 - Gloves, to clean without wetting, 365 - ——————, to wash and clean, 388 - Godfrey’s Cordial, 315 - Gold Lace, to clean, 364 - ————————— and Embroidery, to clean, 367 - Good Temper, qualification of, 28 - Gooseberries, to preserve, 116 - GOVERNESS, qualifications for, 272 - Grape Lotion, to make, 240 - Grapes, to preserve, 114 - ——————, to store, 62 - Gravel, for the, 323 - Grease Spots, to remove, 249–283 - ————————————, to take out, 387 - Griping and Flatulency, remedy for, 263 - Grocery and Confectionery, 62 - GROOM, the, 399 - ————— and FOOTMAN, 407 - Grouse, to keep, 84 - Gudgeons, Roach, and Dace, to choose, 86 - Guaiacum, Tincture, 316 - ————————, Ammoniated tincture of, _ibid._ - Gum Arabic Mucilage, to make, 309 - - Hackney Coach Fares, _Appendix_ 15 - ——————————————————— Laws, _Appendix_ 23 - Haddock, to choose, 85 - Hair, superfluous, to remove, 171 - ———— Powder Perfume, to make, 168 - ———————————s, to perfume, 170 - ————, to strengthen and thicken, 247 - HALL PORTER, 398 - Hams, choice of, 80 - ————, to carve, 68 - ————, to salt, 121 - Hangings, to restore, 282 - Hares, to choose, 81 - —————, to carve, 70 - Harness, black dye for, 375 - ———————, Liquid Blacking for, _ibid._ - Hartshorn Jelly, to make, 108 - Head Aches, to ease or cure, 322 - HEAD NURSE, duties of the, 254 - Herbs, to preserve by drying, 87 - ————— used in Salads, 212 - Hermitage and Burgundy Wine, to manage, 346 - Herrings, to choose, 85 - Hiccups, remedy for, 263 - Hiring Servants, _Appendix_ 9 - Hog’s Lard, ointment of, 313 - Horses, to bring out in case of fire, 375 - ——————, management of, 400 - ——————, receipts relative to, 404 - Honesty the best Policy, 20–34 - Honey, to clarify, 114 - —————, Balsam of, 315 - ————— Water, to make, 159–190 - Honours of the Table, 15 - Hooping Cough, remedy for, 268 - Horehound, to candy, 103 - Household Concerns, management of, 2 - ————————— Establishment, 7 - HOUSEKEEPER, qualifications of the, 51 - ———————————, Representative of the Mistress, 52 - ———————————, her management of the other Servants, _ibid._ - ———————————, her accounts, 56 - ———————————, salary of, 59 - ———————————, Memorandums for _ibid._ - HOUSE-MAID, UPPER, duties of 276 - ——————————, hearths to clean, 277 - ——————————, management of bed-rooms, 280 - ——————————, UNDER, duties of, 284 - HOUSE STEWARD, the, 336 - —————————————, his business to hire and discharge - all servants, _ibid._ - ————————————— Accounts, 337 - —————————————, Salary, 338 - Huxham’s Tincture of Bark, 316 - - Iceing for Cakes, to make, 91 - Idleness the Source of Evil, 21 - Incomes, table of, 3 - —————————————————, _Appendix_ 5 - Independence, how to establish, 25 - Industry, the duty of, 27–34 - ———————— the foundation of good character, 19 - Infection, to prevent, 308 - INFANTS, management of, 256 - ———————, clothing of a, 257 - ———————, diseases of, 262 - ———————, dress of, 259 - ———————, exercise of, 257 - ———————, food of, 260 - ———————, sleep of, 261 - ———————, strengthening of, 259 - ———————, mild purgatives for, 321 - Indenture of Apprenticeship explained, 411 - Ink Spots, to remove, 295 - Intemperance, ruinous effects of, 22 - Interest of Savings, 27 - ————————, Tables of, _Appendix_ 6 - Inventory, the Housekeeper’s, 60 - Inward Fits, remedy for, 266 - Ipecacuan Wine, 317 - Irons, polished, to preserve, 283 - Iron-Moulds, to remove, 294 - Isinglass Jelly, to make, 306 - - Jam, Raspberry, 111 - ———, Strawberry, _ibid._ - Jasmine, Essence of, to make, 159 - Jelly, Apple, to make, 110 - —————, Black Currant, _ibid._ - —————, Currant, _ibid._ - —————, Gooseberry, _ibid._ - —————, Strawberry. _ibid._ - Joints, Table of, for roasting, 202 - - Kitchen, good order of, 291 - KITCHEN-MAID, directions to, 233 - Kitchen Maxims, 224 - Knighton’s Lotion, to make, 241 - Knives and Forks, to clean, 393 - - Lace or Linen, fine, to wash, 250 - LADY’S-MAID, duties and qualifications of, 236 - —————— FOOTMAN, 397 - Lamb, to choose, 79 - ————, joints of, _ibid._ - ———————————————, to carve, 68 - LAND STEWARD and Bailiff, 327 - ———————————— should have a proper set of books, 328 - ———————————— should detect peculations, &c. in - servants, _ibid._ - ———————————— every farm should be surveyed and - described in a Map, 329 - ———————————— the covenants in each lease to be - strictly attended to, _ibid._ - ———————————— trespasses and nuisances to be - avoided, 330 - ———————————— encouragement should be given to - improvements, _ibid._ - ———————————— not to interfere in the domestic - concerns of the tenants, 331 - ———————————— should have an able and professional - adviser, 332 - ———————————— balance in cash should be put out to - interest, _ibid._ - ———————————— all accounts should be properly - arranged, 333 - ———————————— books necessary to be kept, 334 - ———————————— form of the Journal, _ibid._ - ———————————————————— the Ledger, &c., 335 - Larder, management of, 214–216 - LAUNDRY-MAID, duties of, 294 - ————————————, economical hints to, _ibid._ - Lavender Water, 317 - Lawns, to wash and starch, 250 - Laws of Masters and Servants, _Appendix_ 9 - Leather Breeches, to take grease out of, 366 - Leather, to clean, 367 - Lemon Cream, to make, 240 - ————— Peel, to candy, 104 - Lemonade, portable, 192 - Lemons, to store, 66 - Leverets, to distinguish, 81 - Liability of Masters, _Appendix_ 12 - Liniments, to make, 311 - Lip Honey, to prepare, 245 - ——— Salve, 313 - —————————, to make, 166 - Liquorice, Extract of, to make, 107 - ————————— Juice, _ibid._ - ————————— Lozenges, to make, 106 - ————————— Refined, to make, 107 - London Female Servants’ Society, 30 - Looking Glasses, to clean, 283 - Lisbon Wine, to manage, 351 - Lotion for Wrinkles, 242 - Lozenges, Black Pectoral, 317 - ————————, White Pectoral, _ibid._ - ————————, Nitre, 318 - Lye for the Hair, 247 - - Macaroons, to make, 98 - Macassar Oil, to make, 247 - Mackerel, to choose, 86 - Mad Dog, for the bite of a, 326 - Madeira, to fine, 354 - Magnesia Water, to make, 192 - Mail Coaches, list of the, _Appendix_ 29 - Malmsey and other Wines, to fine, 355 - MAN COOK, the, 368 - Marble, to clean, 283 - —————— Hearths, to clean, 287 - Marketing, rules for, 54–74 - ————————— Tables, _Appendix_ 1 - Marmalade, Barberry, to make, 108 - —————————, Orange, 107 - —————————, Quince, 108 - —————————, Scotch, 108 - —————————, Transparent, _ibid._ - Marshmallows, decoction of, to make, 310 - Melted Butter, 210 - Men-servants, advice to, 28 - Measures, Graduated, 213 - Meat, tainted, to restore, 217 - Meats, various, to dress, 222 - Medicinal Tea, to make, 306 - Metals, various, to clean, 281 - Mildew, to remove from Linen, 295 - Mildness of Behaviour, 35 - Milk, to preserve, 298 - ———— and Cream, substitute for, 299 - ————, management of, in the Dairy, 296 - ———— of Roses, to make, 159–160 - Mistresses of Families, kindness of, to Servants, 10 - Moor-Game, to keep, 84 - Moths, to drive away, 248 - ———————————————————— or prevent approach of, 366 - Mourning Dresses, to remove stains from, 364 - Muffins, to make, 95 - Mulga-Tawney, mode of preparing, 370 - Mushrooms, to pickle, 120 - Musk, Tincture of, to make, 167 - Mustiness in Wine, to remove, 153 - Mutton, to choose, 78 - —————— Broth, to make, 306 - ——————, joints of, 79 - ————————————————— to carve, 67 - Must, drawing and casking of, 125 - Mustard Cataplasm, to make, 312 - - Needle-work, the Lady’s maid’s, 239 - Negative Advice to Servants, by Dean Swift, 42 - New services, 32 - NURSE, the CHAMBER, 301 - —————————— UNDER, 271 - —————————— HEAD, directions to, 254 - Nursery, cautions in, 254 - NURSERY MAID, duties of, 271 - ———————————— sleeping-room, 256 - - Obedience, duty of, 40 - Oils for the hair, to make, 247 - ————, to remove from boards, 284 - Omelette souffle, to make, 111 - Onions, to pickle, 118 - Opodeldoc, to make, 310 - Orange flowers, to candy, 114 - —————— marmalade, to make, 107 - —————— peel, to candy, 104 - Oranges, to preserve whole, 114 - ———————, to store, 66 - Orgeat paste, to make, 112 - Opiate, for the teeth, 165 - Ottar of Roses, to make, 159 - Outriders, 408 - Oxalic Acid, 326 - - Paints, use of, 243 - Palma Christi, to make, 247 - Panada, to make, 305 - Paper-hangings, to clean, 282 - Parlour fire, to light and manage, 293 - Parsley and Butter, 210 - Partridges, to choose, 83 - Paste, to make, 300 - Pastry, art of making, 89 - Pate de Guimauve, to make, 112 - Pate du jujubes, to make, 112 - Pastiles, Aromatic, to make, 168 - Pearl powder, to make, 164 - ————— water, to make, 161 - Perfume to prevent infection, 167 - ——————— for clothes and drawers, 167 - Perfumery and Cosmetics, 158 - Perfumes, ambergris, musk, orris, violet, and rose, to make, 169 - Perspiration, to remove, 242 - Peruvian Bark, tincture of, 316 - Pheasants, to choose, 83 - Piccalilli, to make, 119 - Pickling, general rules for, 117 - ————————, season for, 87 - Pie, orange and lemon, to make, 97 - Pigeons, to choose, 83 - Pike and Jack, to choose, 86 - Pimples, ointment for, 241 - Pleasure, necessary restraint of, 21 - Point Lace, to clean and starch, 250 - Pomade for removing wrinkles, 242 - Pomade Divine, to make, 161 - Pomatums, 162 - Poppies, Syrup of, 318 - Pork, to choose, 79 - ————, joints of, 80 - ———————————————, to carve, 68 - ————, leg of, to boil, 198 - Port Wine, to manage and improve poor, 345 - Porterage, laws respecting, _Appendix_ 25 - POSTILLION, duties of, 407 - Posting, table of, _Appendix_ 8 - Post-Office, regulations of the general, _Appendix_ 28 - ——————————————————————————————— two-penny, _Appendix_ 30 - Potass Water, 192 - Poultry, to boil, 196 - ———————, seasons of, 81 - Preserving, rules for, 113 - Provisions, purchase of, 55 - ——————————, economy of, 59 - Puffs, Orange, to make, 98 - Punishment of Servants, _Appendix_ 11 - Purifying Water for the Skin, 240 - Purgative, mild one for Infants, 321 - - Quails, to choose, 83 - Quarrels, policy of avoiding, 24 - - Rabbits, to choose, 81 - Raspberry Paste, to make, 111 - Ratifia Cakes, to make, 91 - Ready Money, importance of, 55 - Receipts, Notes of Hand, &c., form of, _Appendix_ 42 - Red Pimple, to remove the, 241 - Register Offices, 30 - Rhubarb, to choose, 308 - ———————, Tincture of, 314 - ———————, Compound Tincture of, _ibid._ - Rice, method of Boiling, 371 - Rickets in Children, 266 - Riga Balsam, to prepare, 312 - Ring-Worm, remedy for, 267 - Roasting, Elements of, 200 - ————————, Examples in, 203 - Roman Balsam, for freckles, 239 - Rosemary Water, to distil, 179 - ————————, Spirit of, 317 - Roses, Honey of, 318 - —————, Infusion of, 320 - Rouge, economical, 171 - —————, Spanish, to make, _ibid._ - Ruffs and Rees, to choose, 83 - Rusks, to make, 96 - - Salad, to mix one, 359 - —————, to mix, 212 - Saline draught, to make, 308 - Salmon, to choose, 85 - ——————, to pickle, 121 - Salop, to mix, 306 - Salt, Spirit of, 190 - Salting Beef and Pork, 122 - ——————— meat, directions for, 215 - Samphire, to pickle, 119 - Sarcenets, to clean, 250 - Sarsaparilla, Decoction of, 319 - ————————————, Compound Decoction of, _ibid._ - Satin, to clean, 251 - Sauces and Gravies, to make, 210 - ——————, plain and compound, 211 - Saur Kraut, to make, 118 - Savings’ Bank, utility of, 25 - Scalds or Burns, to cure, 324 - Scarlet Cloth, to take stains out of, 367 - Scouring-Balls, to make, _ibid._ - SCULLERY MAID, duties of, 235 - Secrecy and Suspicion, 37 - Sedan Chairs, laws respecting, _Appendix_ 24 - Sedlitz powders, to prepare, 308 - Seeds, to store, 66 - Seltzer Water, 192 - Senna, compound Tincture of, 314 - Servants’-hall, 417 - SERVANT OF ALL-WORK, duties of, 285 - Shaving, new mode of, 364 - Sherry, to improve, 351 - ——————, to fine, 354 - Sick Chamber, management of, 302 - Silence, the virtue of, 23 - Silk Stockings, to clean, 252 - Silks, Cottons, &c. to clean, 248–251 - Skin, excoriation of the, 264 - Simple Waters, to distil, 178 - Simple Ointment, 313 - Skate, to choose, 85 - Smelts, to choose, 86 - Snow Balls, to make, 105 - Snuffs, to imitate, 173 - Soap, economy of, 294 - ————, liniment to make, 310 - ————, preservation of, 61 - ————, Almond, to make, 174 - ————, Balls, 61 - ————, Naples, to imitate, 175 - ————, Transparent, to make, 174 - ————, Windsor, _ibid._ - Soda Water, 192 - ——————————, to prepare, 359 - Soles, to choose, 85 - —————, to fry, 206 - Soup, Transparent, to make, 307 - Soups, to prepare, 207 - —————, thicken, 209 - Spermaceti Ointment, 313 - Spine, distortion of the, 267 - Spirituous Waters, 183 - —————————————————, Antiscorbutic, 186 - —————————————————, Bergamot, 183 - —————————————————, Gentian, Compound, 186 - —————————————————, Hungary, 184 - —————————————————, Lavender, spirit and water, _ibid._ - —————————————————, Lemon, 185 - —————————————————, Peppermint, 186 - —————————————————, Scurvy Grass, _ibid._ - Sprats, to choose, 85 - Spruce Beer, to make, 191 - Squills, Oxymel of, 319 - ———————, Vinegar of, _ibid._ - Stable, management of, 400 - —————— Boy, 408 - ——————, helpers in, _ibid._ - Stains, to remove, 249 - Stamp duties for bills and receipts, _Appendix_ 48 - Starch, purchase of, 61 - STEWARD’S-ROOM BOY, 338 - Stills for simple waters, 177 - Store and Still-Rooms, management of, 60 - Stove-grates, to clean, 286 - Straw Bonnets, to bleach, 253 - Strawberry dentifrice, 158 - Strawberries, to preserve, 115 - Sturgeon, to choose, 84 - Subordination, good effect of, 17 - Sucking Pig, to carve, 69 - Sugars, variety of, 59 - Sugar, to Candy, 101 - —————, French method of candying, 102 - ————— Candy, white, to make, 103 - —————, to clarify, _ibid._ - —————, to improve and increase, 104 - —————, to colour, _ibid._ - —————, devices in, _ibid._ - Sulphur Wash, to make, 241 - Sun-burn, Wash for, 172 - Sunday, observance of, 32 - Suppers, articles for, 221 - Swearing, punishment of, _Appendix_ 12 - Sweet Herbs, season of, 88 - Swift’s, Dean, Advice to Servants, 42 - —————————————, Advice to the Cook, 227 - Syllabub, whipt, to make, 104 - ————————, solid, 105 - - Table, arrangement of the, 56 - —————, etiquette of, 57 - —————, management of, 14 - ————— of precedency among gentlemen, _Appendix_ 34 - ————————————————————————— ladies, _Appendix_ 35 - —————, Multiplication, with the pence added, _Appendix_ 43 - —————, Money _Appendix_, 44 - —————, showing the number of days from any day in - one month, to the same day in any other month, _Appendix_ 48 - —————, of weights and measures, &c., _Appendix_ 45 - Talc, White, to make, 244 - Tale-bearing, caution against, 20–42 - Tamarind Water, 308 - Tarts, Almond, to make, 97 - —————, green Almond, _ibid._ - —————, Orange, 98 - Teal, to choose, 83 - Teeth, to clean, 324 - ————— and Gums, wash for, 245 - Throat, for a sore, 323 - Thrush, remedy for, 264 - Tiffanies, to wash and stain, 250 - Tin Vessels, preservation of, 60 - Tin and Pewter, to clean, 235 - Toast and Water, to make, 305 - Tolu, Tincture of the Balsam of, 315 - Tongue, to carve, 69 - Tooth-ache, a preservative from the, 324 - ——————————, to ease the, _ibid._ - ——————————, remedies for, 246 - Tooth-powders, various, to make, 165 - Town-washed Linen, to whiten, 294 - Tradesmen, acquaintances with, 36 - —————————, respectability of, 55 - Truth recommended, 19 - Turbot, to choose, 84 - Turkeys, to choose, 82 - Turkish Bloom to make, 172 - - VALET, the, 361 - —————, his morning duties, 361 - —————, care of wet clothes, 363 - —————, preparing for a journey, 363 - —————, Salary, 364 - Varnish for hats, 248 - Veal, to choose, 77 - ————, joints of, _ibid._ - Vegetables, seasons of, 87 - Venison, to choose, 81 - ———————, to carve, 69 - Vidonia Wine, to fine, 354 - Violets, Syrup of, 318 - Virtue of female servants, 38 - Vegetable Tooth-brushes, 165 - Vegetables, to boil, 198 - Veils, black and white, to clean, 251 - Vermillion, Spanish, to make, 171 - Vinegars, 186 - ————————, to make, _ibid._ - ————————, to strengthen, 189 - ————————, cider, 188 - ————————, common, 187 - ————————, currant, 188 - ————————, distilled, 189 - ————————, from flowers, _ibid._ - —————————————— fruits, 188 - ————————, gooseberry, _ibid._ - ————————, honey comb, 189 - ————————, primrose, 188 - ————————, raisin, _ibid._ - ————————, sugar, _ibid._ - ————————, wine, 187 - Vomiting in Children, 262 - - Wages, 41 - ————— Tables of, _Appendix_ 5 - Walnuts, to pickle, 117 - Wardrobe, care of, 237 - Warts, to cure, 324 - Washing-Day, 293 - ——————————— of Children, 255 - Wasp’s Sting, remedy for a, 326 - Waste and Want, 34 - Water Cresses, medicinal effects of, 308 - Water Gruel, to make, 305 - Watermen, fares of the, _Appendix_ 26 - Wax Ointment, 313 - Weights and Measures, Table of, 304 - White Paints, 244 - White-Washing, 282 - Whiting, to choose, 85 - Wiggs, to make, 92 - Wild Fowls, varieties of, 83 - Wine making Apparatus, 123 - Wine, Gooseberry and Currant, 129 - ————, Grape, 146 - ————, Honey, 144 - ————, Juniper berry, 138 - ————, Lemon, 140 - ————, Mead, white, 143 - ——————————, red, _ibid._ - ——————————, Walnut, 144 - ————, Mixed Berries, 131 - ————, Morella, 139 - ————, Mulberry, 133 - ————, Orange, 142 - ———————————— and Lemon, 143 - ————, Parsnip, _ibid._ - ————, Peach, 139 - ————, Port imitated, 135 - ————, Quince, 141 - ————, Raisin, 147 - ————, Raspberry, 133 - ————, Spruce, 137 - ————, Strawberry, 132 - ————, Rhubarb, 149 - ————, Rose, 150 - ————, Scurvy-grass, 151 - ————, Sage, 149 - ————, Sycamore, 151 - ————, Turnip, 149 - ————, Wortleberry, 136 - Wines and Spirits, to fit up a cellar of, 346 - Wines, to manage Foreign, 343 - —————, to recover pricked, 346 - —————, BRITISH, to make, 123 - —————, Apple, 141 - —————, Apricot and Peach, 140 - —————, Balm, 151 - —————, Barley, 150 - —————, Birch, 136 - —————, Blackberry, 137 - —————, Cherry, 139 - —————, Cider, white and red, 145 - —————, Claret imitated, 152 - —————, Compound, 131 - —————, Cowslip, 145 - ——————————————, Mead, _ibid._ - —————, Currant, black, 132 - ——————————————, red, 129–157 - ——————————————, red, white, and Dutch, 130 - ——————————————, white, 131 - —————, Cyprus imitated, 134 - —————, Damson, 138 - —————, Dry, 152 - —————, Elderberry, 133 - —————, Elderflower, 135 - —————, Fig, English, 150 - —————, Gilliflower, 149 - —————, Ginger, 148 - —————, Gooseberry, red, 127 - —————————————————, white, 127 - —————, to clarify, 155 - —————, to clear, 154 - —————, to correct, 155 - —————, to ferment, 156 - —————, to restore, _ibid._ - —————, to restore pricked British, 344 - —————, to rack Foreign, 345 - —————, Red Port, to manage and improve, _ibid._ - —————, Claret, to manage, _ibid._ - —————, Claret, to colour, 346 - —————, Claret, to restore that drinks foul, 346 - —————————————, and Port, to make rough, _ibid._ - —————, Hermitage and Burgundy, to manage, _ibid._ - —————, Lisbon, to manage, 351 - —————, Bucella, to manage, _ibid._ - —————, Sherry, to improve, _ibid._ - —————, to improve White, 351 - —————, to improve by chalk, _ibid._ - —————, to renovate sick, 352 - —————, to mellow, _ibid._ - —————, German method of restoring sour, _ibid._ - —————, to concentrate by cold, 353 - —————, to fine White, _ibid._ - —————, to fine Red _ibid._ - —————, to fine Claret, 354 - —————————————— Sherry, _ibid._ - —————————————— Madeira, _ibid._ - —————————————— Malmsey, &c., 355 - —————————————— Port, _ibid._ - —————, to convert White into Red, _ibid._ - ————————————————— Red into White, 356 - —————, to preserve against thunder, _ibid._ - —————, to make settle well, _ibid._ - —————, to bottle, 357 - —————, to detect adulterated, _ibid._ - —————, to detect alum in, _ibid._ - —————, to Decant, 358 - —————, Decanters, to clean, _ibid._ - Withering’s Cosmetic Lotion, to make, 240 - Woods, Infusion of the, 326 - Woodcocks, to choose, 83 - Woollen Cloths, Fuller’s purifier for, 365 - Worm Pimple, to remove, 241 - Wrist, for a sprained, 325 - - Yellow Gum, remedy for, 262 - YOUNG LADIES’ MAID, duties of the, 253 - - - D. SIDNEY & CO. Printers, - Northumberland Street, Strand. - - - - - FOOTNOTES - -[1] The Appendix to this work contains a compendium of _useful_ -knowledge, which it is incumbent on every servant to study attentively, -and which, indeed, every young person ought to be perfectly acquainted -with, whatever may be their destination in life. - -[2] See Laws respecting Servants. _Appendix, p. 9._ - -[3] On the subject of _frugality_, and the advantages of _saving_, and -of _Savings-Banks_, we refer to what we have already said, page 25, &c. - -[4] The multiplication table, the money-tables, and many others that -are to be found in the APPENDIX to this work, are highly necessary to -be known, and should be learnt by heart by all young servants, in the -evenings, or when they have leisure. - -[5] For an abstract of the law respecting character, and all other -laws respecting servants, to which the housekeeper may have frequent -occasion to refer, _See Appendix, p. 9_. - -[6] The best _Directions for Marketing_ that are, perhaps, anywhere to -be found, are given on p. 75 and the subsequent pages; and excellent -_Marketing Tables_ for calculating quantities and prices will be found -in the _Appendix, p. 1, &c_. - -[7] The management of the butchers’ meat, poultry, &c. when brought in, -being in the department of the Cook, see instructions for that purpose, -under the head LARDER, in the department of the COOK. - -[8] Further observations respecting the management and arrangements -of the table, will be found in our introductory Address to the Heads -of Families, p. 14, where also will be found other useful hints -respecting servants, and on other points deserving the attention of the -Housekeeper. - -[9] For the information of servants when waiting at table, and to save -trouble to their masters and mistresses, we have given a correct list -of the precedency of ladies and gentlemen, in the _Appendix, p. 34, &c_. - -[10] See Instructions for Carving, p. 65, &c. - -[11] Tables of precedency among Ladies and Gentlemen will be found in -the _Appendix, p. 34 and 35_. - -[12] Correct and extensive MARKETING TABLES will be found in the four -first pages of the APPENDIX. - -[13] To every quart of the strongest vinegar, add one ounce each of -black pepper, ginger, shallots, and salt; half an ounce of allspice, -and half a drachm of Cayenne. Put these into a stone jar, covered with -a bladder, wetted with the pickle; tie over that some leather, and set -the jar on a trivet, by the side of a fire, for three days, shaking it -three times a day, and then pour it, while hot, on the walnuts, and -cover them down with a bladder, wetted with the pickle, &c. - -N. B. This pickle is the best, easiest prepared, and cheapest of any, -for every kind of article.—It is also an excellent savoury sauce for -cold meats. - -[14] A common tea-spoon will be about a drachm, 4 tea-spoonsful, -a table-spoonful, and 4 of the latter will be about a common -wine-glassful. - -[15] Ample DIRECTIONS FOR MARKETING, and for choosing Butcher’s-meat, -Poultry, Fish, and Vegetables, with the times when best and cheapest, -will be found under the head HOUSEKEEPER, p. 75; and extensive and -accurate MARKETING TABLES are given in the APPENDIX, p. 1, 2, 3, and -4.—Directions for the management of Meat, &c. before dressing, will -also be found under the head LARDER, p. 214. - -[16] The Cook will find directions for making Pastry, Pickling, -Preserving, &c. at the end of Instructions to the Housekeeper, p. 89, -and the following pages. - -[17] See Receipts, for these purposes, p. 250, &c. - -[18] In the absence of the housekeeper, she will be required to make -tea and coffee for the drawing-room company. - -[19] The Footman lays the green cloth on the table, then the table -cloth, and sets the tea things, plates, knives and forks, the urn rug, -&c. The Butler places the tea urn and such other things as may be -ordered during breakfast, and takes all things off also; the Footman -bringing and carrying them away. - -[20] Lose not a _moment of time_ in placing the dinner on the table in -proper order, and let not only every dish be as hot as possible, but -every plate also, else the whole dinner will be spoiled. The cook’s -labour will be lost if the cloth be not laid in the parlour, and all -the paraphernalia of the dinner table completely arranged an hour -before dinner. An invitation to dinner at five generally means six—at -five precisely, half past five—and not later than five, five o’clock -exactly, so that the dinner may be served up a few minutes after. - -[21] It is understood that H. R. H. the Duke of York pays Mons. Ude, -his French Cook, £500 per annum. - -[22] Good families generally allow the footman a proper dress of this -sort, exclusive of his liveries, as it is equally creditable to both -master and servant, that the livery he is to appear in, when attending -his ordinary avocations, should be kept clean, and look respectable. If -it were always to be well and clearly understood, between every master -and the servants to whom he gives livery, what shall be the number and -kind of garments, to be given yearly, or otherwise, and that to be made -a rule, from which no deviation should be made, it would prevent much -of the unpleasant feeling on this subject, which has frequently been -found to arise subsequent to the agreement. - -[23] Picture-frame makers clean them with a soft brush and strong size -waters. Fly spots may be prevented by rubbing frames with garlic or -onion. - -[24] Fourteen pounds of hay a day, or one hundred pounds per week, with -three feeds of corn a day, is deemed sufficient for a horse that is not -over worked. - -[25] The feed given to each horse, worked in the usual way is, a -quartern of oats and a few beans, three times a day, with some chaff, -or not, as may be desired. In the choice of oats, the shorter and -fuller the grain the better; when bitten in two, they should be dry and -mealy: they should feel hard in the hand, and when hard grasped should -slip through the fingers; oats with thin bodies and long tails are the -worst. When brought by sea, if they have lain long in bulk, they will -have become heated, and have acquired a musty smell, to counteract -which the corn dealers, when they are brought into their granaries, -spread them thin on an upper floor, and turn them frequently, to cool, -after which, they pass them through screens placed under holes in -the floors, from the upper to the lower floors, which sweetens them -much, and frequently enables the corn dealers to pass them off on -inexperienced Coachmen and Grooms as fresh farmer’s oats, which latter -it will always be best to buy. As horses should always be fed with -fresh clean corn, it would be well to rounce them in a hair bag, which -takes off all the tails and filth, and they should afterwards be passed -through a sieve, to free them from dust and other extraneous matter, at -the time of feeding. - -The finest-conditioned horses in England are fed thus: When at grass, -equal quantities of oats and old white peas; when in the stable, two -thirds oats and one third old white peas. - - —————————————————— End of Book —————————————————— - - - - - Transcriber’s Note (continued) - -This book has two authors and includes text and tables from many -sources that are displayed in varying typographical styles. As a -consequence the original manuscript is inconsistent in layout, -spelling, accenting, capitalisation, etc. - -Where there was a predominant use of a hyphen in a word the hyphenation -of that word has been regularised. Other inconsistencies in the orginal -manuscript have generally been retained in this transcription with -some exceptions noted below. Typographical errors have been corrected -without note and unbalanced quotation marks have been remedied when the -change was obvious, and otherwise left unbalanced. - - ———— - -The more than 400 recipes/receipts in this transcription have been -formatted in a consistent style which is faithful to the pattern used -in the original publication. - -Other changes include: - - Page 225 – “Comsommé” changed to “Consommé” (A rich soup or gravy) - - Page 2 in Appendix – corrected an obviously wrong daily rate in last - line of A TABLE OF WAGES OR INCOME (1 7 5¾) - - Page 37 in Appendix – Added missing header: “TO THE OFFICERS OF HIS - MAJESTY’S HOUSEHOLD.” - - Page 38 in Appendix – “exemplagratia” changed to “exempli gratia” - (exempli gratia. For example) - - Page 42 in Appendix – “A Draft payable” changed to “A Draft is payable” - (N.B. A Draft is payable) - - ———— - -In the original manuscript, the months of May, June and July are -missing from the table of “Abbreviations and Characters, in Common Use” -on Page 41 in the Appendix. This may be deliberate as those months have -short names. The omission has not been corrected in this transcription. - - ———— - -Index entries have been styled consistently and typographical errors -fixed. Other minor corrections to the Index have been made without note. - -Most footnotes have been re-indexed using numbers and moved to a -FOOTNOTES section at the end of the transcription. The exceptions are -the footnotes on page 1 and page 42 of the APPENDIX. 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