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-} - -.transnote-end { - background-color: #E6E6FA; - margin-left: 10%; - margin-right: 10%; - color: black; - padding: 0.5em; - margin-bottom: 5em; - font-size: small; - font-family: sans-serif, serif; -} - -p.TN-style-1 { - text-indent: 0em; - margin-top: 1.5em; - font-size: small; -} - -p.TN-style-2 { - text-align: left; - margin-top: 1.0em; - text-indent: -1em; - margin-left: 3em; - font-size: small; -} - -@media print { .transnote { - margin-left: 2.5%; - margin-right: 2.5%; - } -} - -@media print { .transnote-end { - margin-left: 2.5%; - margin-right: 2.5%; - } -} - -.x-ebookmaker .transnote { - margin-left: 5%; - margin-right: 5%; - font-size: small; -} - -.x-ebookmaker .transnote-end { - margin-left: 5%; - margin-right: 5%; - font-size: small; -} - -.click-for-text-transnote { - background-color: #E6E6FA; - font-family: sans-serif, serif; - font-size: x-small; - font-weight: bold; -} - -p.TN-style-1 { - text-indent: 0em; - margin-top: 1.5em; - font-size: small; -} - -p.TN-style-2 { - text-align: left; - margin-top: 1.0em; - text-indent: -1em; - margin-left: 3em; - font-size: small; -} - -.center-img-cover { - margin: 2% 33%; - page-break-inside: avoid; - page-break-before: auto; -} - -.coverimg { visibility: visible; display: block; } - -.x-small {font-size: x-small;} -.small {font-size: small;} - -.bold {font-weight: bold;} - -.noindent {text-indent: 0em;} - -a {text-decoration: none;} -a.underline {text-decoration: underline;} - -div.boxit {border: solid medium black; padding: 1em;} - -.barometer-container {text-align: center;} -.barometer {text-align: left; margin-left: 5%; margin-right: 5%;} -/* uncomment the next line for centered text in browsers */ -.barometer {display: inline-block;} -/* large inline blocks don't split well on paged devices */ -@media print { .barometer {display: block;} } -.x-ebookmaker .barometer {display: block;} - - /* ]]> */ </style> -</head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The complete servant, by Samuel Adams</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Title: The complete servant</p> -<p style='display:block; margin-left:2em; text-indent:0; margin-top:0; margin-bottom:1em;'>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</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Authors: Samuel Adams</p> -<p style='display:block; margin-top:0; margin-bottom:0; margin-left:2em;'>Sarah Adams</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: December 6, 2022 [eBook #69487]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>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)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE COMPLETE SERVANT ***</div> - -<div class="coverimg center-img-cover x-ebookmaker-drop"> - <a rel="nofollow" href="images/cover.jpg"> - <img src="images/cover.jpg" alt="cover image"> - </a> -</div> - -<div class="transnote chapter p4"> -<a id="top"></a> -<p class="noindent center TN-style-1 bold">Transcriber’s Note</p> - -<p class="center TN-style-1">The cover image was created by Susan -Ehrlich from elements of the original publication and is placed in the -public domain.</p> - -<hr class="r10"> - -<p class="center TN-style-1">The word “receipt” appears frequently in this book and is an archaic -form of the word “recipe”.</p> - -<hr class="r10"> - -<p class="center TN-style-1">Click any image to enlarge.</p> - -<hr class="r10"> - -<p class="center TN-style-1">See the <a class="underline" href="#TN">end -of this document</a> for details of corrections and other changes.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<h1 class="nobreak" id="TITLE"><span style="font-size: 50%">THE</span><br> -<span style="font-size: 90%; line-height: 190%;">COMPLETE SERVANT;</span></h1> - -<p class="noindent center bold"><span style="font-size: 60%">BEING A</span></p> - -<p class="noindent center bold p1"><span style="font-size: 130%">PRACTICAL GUIDE</span></p> - -<p class="noindent center bold p1"><span style="font-size: 60%">TO THE</span></p> - -<p class="noindent center bold p1"><span style="font-size: 90%">PECULIAR DUTIES AND BUSINESS</span></p> - -<p class="noindent center bold p1"><span style="font-size: 70%">OF ALL DESCRIPTIONS OF</span></p> - -<p class="noindent center bold p1"><span style="font-size: 130%; font-family: 'Lucida Calligraphy', serif;">Servants,</span></p> - -<p class="noindent center bold p1"><span style="font-size: 70%">FROM THE HOUSEKEEPER TO THE SERVANT OF ALL-WORK,<br> -AND FROM THE LAND STEWARD<br> -TO THE FOOT-BOY;</span></p> - -<p class="noindent center bold"><span style="font-size: 50%">WITH</span></p> - -<p class="noindent center bold"><span style="font-size: 80%">USEFUL RECEIPTS AND TABLES,</span></p> - -<hr class="r25"> - -<p class="noindent center bold"><span style="font-size: 90%">BY SAMUEL AND SARAH ADAMS,</span></p> - -<p class="noindent center bold"><span style="font-size: 70%"><i>Fifty years Servants in different Families</i>.</span></p> - -<hr class="r25"> - -<p class="noindent center bold"><span style="font-size: 90%">LONDON:<br> -PUBLISHED BY KNIGHT AND LACEY,</span><br> -<span style="font-size: 60%">PUBLISHERS OF BOOKS CONNECTED WITH THE USEFUL ARTS,</span></p> - -<p class="noindent center bold"><span style="font-size: 80%; font-family: 'Lucida Calligraphy', serif;">At the James Watt, in Paternoster-Row.</span></p> - -<hr class="r10"> - -<p class="noindent center bold"><span style="font-size: 60%">MDCCCXXV.</span><br> -<span style="font-size: 70%"><i>Price Seven Shillings and Sixpence.</i></span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<hr class="printer"> -<p class="noindent center b4"><span class="smcap" style="font-size: 70%;">D. Sidney</span> <span style="font-size: 70%">& Co. Printers,<br> -Northumberland-street, Strand.</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<h2>PREFACE.</h2> - -<hr class="r5"> - -<p class="noindent"><span class="smcap">As</span> 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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_iv">[iv]</span></p> - -<p>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.</p> - -<p>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.<span class="pagenum" id="Page_v">[v]</span> -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.</p> - -<p>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.</p> - -<p>At the same time, important and necessary -as the book will be to all <span class="smcap">Servants</span> -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 -<span class="smcap">Masters</span> and <span class="smcap">Mistresses</span> 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.</p> - -<p>Conviction of its probable use to all -classes, led <span class="smcap">a lady of high rank</span>, in -whose family Mrs. Adams resided, to honour -her with advice and assistance in some -articles, particularly in that of Governess,<span class="pagenum" id="Page_vi">[vi]</span> -and it is to be regretted that a delicate reserve -prevents the acknowledgement being -made by name.</p> - -<p>At the time the work was prepared there -existed no general collection of Receipts -like that published two years since by Mr. -<span class="smcap">Mackenzie</span>, 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.</p> - -<p>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.</p> - -<p><span class="smcap">Edgeware Road</span>,<br> -<span style="margin-left: 2em;"><i>June, 1825</i>.</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p2 bold" style="font-size: 110%;" id="Page_1">DEDICATION;</p> - -<p class="noindent center noindent"><i>Respectfully addressed to the Heads of Families</i></p> - -<p class="noindent center noindent"><span style="font-size: 50%">OF THE</span></p> - -<p class="noindent center noindent"><span style="font-size: 90%">UNITED KINGDOM.</span></p> - -<hr class="double"> - -<p><span class="smcap">We</span> 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 <i>Patrons</i> 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.</p> - -<p>And, though Domestic Servants are the principal<span class="pagenum" id="Page_2">[2]</span> -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 <i>them</i>. 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 <i>A General Directory -for Servants</i>.</p> - -<p><span class="smcap">Dr. Johnson</span> held as a <i>maxim</i>, that “<i>Every -man’s first care is necessarily Domestic</i>.” 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 <i>Revenue</i>; and that attention to his Land-Stewards, -Agents, and Tenants, and to his -<i>Expenditure</i>, are the principal objects that -most immediately solicit his regard; and when -a gentleman has satisfied himself that his real -or <i>net</i> Income exceeds his Expenditure, then, -and <i>not till then</i>, may he consider himself as -an Independent Man—for, “it is not abundance<span class="pagenum" id="Page_3">[3]</span> -that maketh rich, but Economy;” and -Lord Chesterfield has truly remarked, that -“great Fortunes frequently seduce their possessors -to ruinous profusion.” The great <i>Bacon</i> -has also observed, “that he would live <i>even</i> -with the world should calculate his Expenses -at <i>half</i> his Income, and he who would grow -Rich; at <i>one-third</i>.” A few Minutes in every -Day, spent in keeping a regular Account of all -Monies <i>received</i> and <i>spent</i>, <i>Dr.</i> and <i>Cr.</i> 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 <i>practical -Economy</i>, and will enable him to appropriate -due portions of his Income to the support of -his different Establishments.</p> - -<p>With a view to this latter point, the following -<i>Rule</i>, 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.—</p> - -<p class="hanging8 small">Viz. 33 per Cent. or One-third, for Household Expenses, -including Provisions and all other Articles -of Household Consumption.</p> - -<p class="hanging6 small">25 per Cent. or One-fourth, for Servants and Equipage -including Horses, Carriages, and Liveries.</p> - -<p class="hanging6 small">25 per Cent. or One-fourth, for Clothes, Education of -Children, Medical Assistance, Pocket, -Private, and Extra Expenses; including -Entertainments, &c.</p> - -<p><span class="pagenum" id="Page_4">[4]</span></p> - -<p class="hanging6 small">12½ per Cent. or One-eighth, for Rent, Taxes, and Repairs -of House and Furniture.</p> - -<p class="hanging6 small">4½ per Cent. as a Reserve for Contingencies.</p> - -<p>Hence may be deduced the following general -Table of Expenses according to Income, viz.—</p> - -<table class="pg4"> - <tr> - <td class="tdc border-left border-top border-bottom x-small">Net Ann.<br>Income.</td> - <td class="tdc border-left border-top border-bottom x-small">Househ<sup>d</sup>.<br>Expenses.</td> - <td class="tdc border-left border-top border-bottom x-small">Servants &<br>Equipage.</td> - <td class="tdc border-left border-top border-bottom x-small">Clothes &<br>Extras.</td> - <td class="tdc border-left border-top border-bottom x-small">Rent and<br>Repairs.</td> - <td class="tdc border-left border-top border-bottom border-right x-small">Reserve.</td> - </tr> - <tr> - <td class="tdc border-left border-bottom x-small"> </td> - <td class="tdc border-left border-bottom x-small">33 pr. Ct.<br>or 1-3rd.</td> - <td class="tdc border-left border-bottom x-small">25 pr. Ct.<br>or 1-4th.</td> - <td class="tdc border-left border-bottom x-small">25 pr. Ct.<br>or 1-4th.</td> - <td class="tdc border-left border-bottom x-small">12½ pr. Ct.<br>or 1-8th.</td> - <td class="tdc border-left border-bottom border-right x-small">4½ per<br>Cent.</td> - </tr> - <tr> - <td class="tdc border-left">£.</td> - <td class="tdc border-left">£.</td> - <td class="tdc border-left">£.</td> - <td class="tdc border-left">£.</td> - <td class="tdc border-left">£.</td> - <td class="tdc border-left border-right">£.</td> - </tr> - <tr> - <td class="tdc border-left">  1000</td> - <td class="tdc border-left"> 333</td> - <td class="tdc border-left"> 250</td> - <td class="tdc border-left"> 250</td> - <td class="tdc border-left"> 125</td> - <td class="tdc border-left border-right">  42</td> - </tr> - <tr> - <td class="tdc border-left">  2000</td> - <td class="tdc border-left"> 666</td> - <td class="tdc border-left"> 500</td> - <td class="tdc border-left"> 500</td> - <td class="tdc border-left"> 250</td> - <td class="tdc border-left border-right">  84</td> - </tr> - <tr> - <td class="tdc border-left">  3000</td> - <td class="tdc border-left">1000</td> - <td class="tdc border-left"> 750</td> - <td class="tdc border-left"> 750</td> - <td class="tdc border-left"> 375</td> - <td class="tdc border-left border-right"> 126</td> - </tr> - <tr> - <td class="tdc border-left">  4000</td> - <td class="tdc border-left">1333</td> - <td class="tdc border-left">1000</td> - <td class="tdc border-left">1000</td> - <td class="tdc border-left"> 500</td> - <td class="tdc border-left border-right"> 168</td> - </tr> - <tr> - <td class="tdc border-left">  5000</td> - <td class="tdc border-left">1666</td> - <td class="tdc border-left">1250</td> - <td class="tdc border-left">1250</td> - <td class="tdc border-left"> 625</td> - <td class="tdc border-left border-right"> 210</td> - </tr> - <tr> - <td class="tdc border-left">  6000</td> - <td class="tdc border-left">2000</td> - <td class="tdc border-left">1500</td> - <td class="tdc border-left">1500</td> - <td class="tdc border-left"> 750</td> - <td class="tdc border-left border-right"> 252</td> - </tr> - <tr> - <td class="tdc border-left">  7500</td> - <td class="tdc border-left">2500</td> - <td class="tdc border-left">1875</td> - <td class="tdc border-left">1875</td> - <td class="tdc border-left"> 937</td> - <td class="tdc border-left border-right"> 315</td> - </tr> - <tr> - <td class="tdc border-left border-bottom">10,000</td> - <td class="tdc border-left border-bottom">3333</td> - <td class="tdc border-left border-bottom">2500</td> - <td class="tdc border-left border-bottom">2500</td> - <td class="tdc border-left border-bottom">1250</td> - <td class="tdc border-left border-right border-bottom"> 420</td> - </tr> -</table> - -<p>Thus may any Gentleman, with very little -trouble, apportion his Income:—and as no -two Gentlemen live <i>exactly</i> 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 -<i>saving</i> may best be effected, as an -addition to the fund of reserve, for the augmentation -of the fortunes of Children, or for -unforeseen Contingencies.</p> - -<p>Smaller Incomes must be appropriated in a -different manner; and according to the number -of Children in the family: thus the Expense<span class="pagenum" id="Page_5">[5]</span> -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.</p> - -<p>As Hints to the <i>Formation</i> of a Household, -or the <i>Reformation</i> of an Establishment, -we insert the following list of the number and -description of Servants that are usually employed, -according to Income; viz.—</p> - -<table class="pg5"> - <tr> - <td style="font-size: smaller;" colspan="2">Income per Annum.</td> - </tr> - <tr> - <td class="tdrt">£100 or guineas. </td> - <td class="tdl"><p class="hang-table-pg5"><i>A Widow</i> or other <i>unmarried Lady</i>, may -keep a <i>Young Maid Servant</i>, at a low salary; -say from 5 to 10 Guineas a year.</p></td> - </tr> - <tr> - <td class="tdrt">£150 to £180. </td> - <td class="tdl"><p class="hang-table-pg5"><i>A Gentleman and Lady without Children</i>, -may afford to keep a better <i>Servant-Maid</i>, -at about 10 or 12 Guineas.</p></td> - </tr> - <tr> - <td class="tdrt">About £200. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto. A professed Servant-Maid of All-Work</i>, -at from 12 to 14 Guineas.</p></td> - </tr> - <tr> - <td class="tdrt">£300. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, with one, two, or three Children.</i> Two -Maid-Servants.</p></td> - </tr> - <tr> - <td class="tdrt">£400. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> - <tr> - <td class="tdrt">£500. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> - <tr> - <td class="tdrt">£500 to £600. </td> - <td class="tdl"><p class="hang-table-pg5"><i>A Gentleman and Lady with Children.</i> 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.</p><p style="font-size: 110%"><span class="pagenum" id="Page_6">[6]</span></p></td> - </tr> - <tr> - <td class="tdrt">£600 to £750. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> - <tr> - <td class="tdrt">£1000 to £1500. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> - <tr> - <td class="tdrt">£1500 to £2000. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> - <tr> - <td class="tdrt">£2000 to £3000. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> - <tr> - <td class="tdrt">£3000 to £4000. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> - <tr> - <td class="tdrt">£4000 to £5000. </td> - <td class="tdl"><p class="hang-table-pg5"><i>Ditto, Ditto.</i> 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.</p></td> - </tr> -</table> - -<p><span class="pagenum" id="Page_7">[7]</span></p> - -<p>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.—</p> - -<table class="pg7"> - <tr> - <td class="tdl"> </td> - <td class="tdr"><i>Guineas.</i></td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">House-Keeper</p></td> - <td class="tdr">24 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Female Teacher</p></td> - <td class="tdr">30 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Lady’s-Maid</p></td> - <td class="tdr">20 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Head Nurse</p></td> - <td class="tdr">20 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Second Ditto</p></td> - <td class="tdr">10 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Nursery-Maid</p></td> - <td class="tdr">7 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Upper House-Maid</p></td> - <td class="tdr">15 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Under House-Maid</p></td> - <td class="tdr">14 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Kitchen-Maid</p></td> - <td class="tdr">14 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Upper Laundry-Maid</p></td> - <td class="tdr">14 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Under Ditto</p></td> - <td class="tdr">10 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Dairy-Maid</p></td> - <td class="tdr">8 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Second Ditto</p></td> - <td class="tdr">7 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Still-Room Maid</p></td> - <td class="tdr">9 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Scullion</p></td> - <td class="tdr">9 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">A French Man-Cook</p></td> - <td class="tdr">80 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Butler</p></td> - <td class="tdr">50 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Coachman</p></td> - <td class="tdr">28 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Footman</p></td> - <td class="tdr">24 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Under Ditto</p></td> - <td class="tdr">20 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Groom.—His Liveries and a Gratuity.</p></td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Lady’s Groom</p></td> - <td class="tdr">12 </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Nursery-Room Boy, Clothes and a gratuity.</p></td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Head Game-Keeper 70 Guineas a year, and -13s. per Week for Board-Wages;—a Cottage and Firing.</p></td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Under Ditto, one Guinea per Week.</p></td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Gardener 40 Guineas a year, and 13s. per -Week for Board-Wages;—a House and Firing.</p></td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl"><p class="hang-table-pg7">Assistant Ditto, 12s. per Week.</p></td> - <td class="tdr"> </td> - </tr> -</table> - -<p><span class="pagenum" id="Page_8">[8]</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The first is, naturally, the attention due to -her husband and children—to make home, -“<i>sweet home</i>,” 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.</p> - -<p><span class="pagenum" id="Page_9">[9]</span></p> - -<div class="poetry-container"> -<div class="poetry small"> - <div class="stanza"> - <div class="verse indent0">“Oh, speak the joy, ye, whom the tender tear</div> - <div class="verse indent0">Surprizes often, when ye look around,</div> - <div class="verse indent0">And nothing strikes your eyes but sights of bliss.”</div> - </div> -</div> -</div> - -<p>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,—</p> - -<div class="poetry-container"> -<div class="poetry small"> - <div class="stanza"> - <div class="verse indent10">“——To rear the tender thought,</div> - <div class="verse indent0">To teach the young idea how to shoot,—</div> - <div class="verse indent0">To pour the fresh instruction o’er the mind,—</div> - <div class="verse indent0">To breathe the enlivening spirit,—and to fix</div> - <div class="verse indent0">The gen’rous purpose in the glowing breast;”</div> - </div> -</div> -</div> - -<p>“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 <i>Thomson</i>; -and we feel impelled to quote the concluding -sentence of the above-mentioned lady, -on this interesting subject.</p> - -<p>“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.”</p> - -<p>“Next to the care and attention due to your -husband and children,” says another female<span class="pagenum" id="Page_10">[10]</span> -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.”</p> - -<p>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<span class="pagenum" id="Page_11">[11]</span> -withered hand. “Is that you, my <i>darling -mistress</i>!” and a beam of joy overspread the -old woman’s face; “O, yes,” she added, -looking up, “it is you, my kind, my <i>mannerly</i> -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.</p> - -<p>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.</p> - -<p>It is very disheartening to a poor servant -to be continually found fault with. Praise and<span class="pagenum" id="Page_12">[12]</span> -reward them when you can;—human nature -will not bear constant chiding.</p> - -<p>Never keep servants, however excellent they -may be in their stations, whom you know to -be guilty of immorality.</p> - -<p>When servants are ill, their mistress will, -doubtless, recollect that she is their <i>patroness</i> -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.—<i>Tender assiduity is half -a cure</i>; 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 <i>dependent</i> 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.</p> - -<p>As we shall have occasion to make further -remarks on the management of servants, when -treating of the business of the <i>Housekeeper</i>, -we beg leave, in order to avoid repetition, to -refer to that subject, under the head—<span class="smcap"><a href="#Housekeeper">housekeeper</a></span>.</p> - -<p>“Economy,” says Mr. Cobbett, “is management.”—The -fact is, that <i>management -and regularity, is Economy verified by practice</i>; -and all persons ought to regulate their -conduct by circumstances. A moderate income, -appropriated to the expenses of housekeeping -with prudence and economy, without<span class="pagenum" id="Page_13">[13]</span> -<i>parsimony</i>, but banishing <i>superfluities</i> and -<i>preventing waste</i>, 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; <i>nor “beyond -that amount, need they spend one shilling per -week</i>, whatsoever may be their income.”</p> - -<p>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 <span class="smcap">practical economy</span>,) in order to check -any innovation or excess, which otherwise -might, unawares, have occurred to derange -the proposed distribution of the annual income.</p> - -<p>The mistress of a family will always recollect -that, <i>in all cases</i>, the welfare and good -character of her household depends on her -own active superintendance.</p> - -<p>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<span class="pagenum" id="Page_14">[14]</span> -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.</p> - -<p>One of the principal objects of the mistress -of the house is, the economy or management -of the <i>table</i>, 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 <i>neat and -pleasing appearance</i>, 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<span class="pagenum" id="Page_15">[15]</span> -the higher circles descend to such frugal arrangements -as in them would appear to be -parsimonious.</p> - -<p>The prudent manager will consider the -<i>number</i> of her guests, and consult their appetites, -rather than feast their <i>eyes</i>; thus will -she be enabled to entertain them <i>much oftener</i>, -and <i>much better</i>, at the same expense.</p> - -<p>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 <i>the honours of the table</i> 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 <i>au fait</i> to this graceful and elegant -accomplishment; as much practice is -required to make a good carver, even when -the theory has been previously acquired. (<i>See -Instructions for Carving</i>, under the head -<span class="smcap"><a href="#Housekeeper">housekeeper</a></span>.)</p> - -<p>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:—</p> - -<p>“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<span class="pagenum" id="Page_16">[16]</span> -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.”</p> - -<p>Ladies, whose minds are framed for the -practical enjoyment of domestic comforts, will -admire and copy this beautiful picture!</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_17">[17]</span></p> - -<p class="noindent center p2 bold" style="font-size: 110%;">ADVICE</p> - -<p class="center noindent bold" style="font-size: 90%;">TO SERVANTS IN GENERAL.</p> - -<hr class="r10"> - -<p><span class="smcap">The</span> 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 -<i>disgrace</i>. 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 <i>subordinate</i> and superior -classes. By this wise arrangement, all <i>may</i> -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 <i>special</i> 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, <i>in that -state of life unto which it has pleased God to -call them</i>. Perhaps, there is not a more <i>useful</i>,—a -more numerous,—nor a more indispensably -necessary description of persons in society, -than those who are denominated <i>Servants</i>; -and so entirely dependent are mankind<span class="pagenum" id="Page_18">[18]</span> -on each other, that it may truly be said of -<i>these</i>, in relation of the <i>social system</i>, as Pope -has said of the several parts of nature in relation -to the <i>universe</i>; that</p> - -<div class="poetry-container"> -<div class="poetry small"> - <div class="stanza"> - <div class="verse indent0">“—from this chain whatever link you strike,</div> - <div class="verse indent0">Tenth or ten-thousandth, breaks the chain alike.”</div> - </div> -</div> -</div> - -<p>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 -<i>minds</i> and improve their <i>principles</i>: 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<span class="pagenum" id="Page_19">[19]</span> -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.<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a> But -the instruction we are about to give, is not -intended merely for the <i>young</i> and uninitiated;—but -will be found, we trust, of great advantage -to those of <i>riper years</i>, 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 <i>Remembrancer</i>.</p> - -<p>The grand foundation of your good character -must be <i>Industry</i>, <i>fidelity</i> to your employers, -and an inviolable attachment to <i>truth</i>, -both in words and deeds. To utter a <i>falsehood</i> -to the prejudice of others, argues malice -and baseness—to <i>lie</i> 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.</p> - -<p>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<span class="pagenum" id="Page_20">[20]</span> -jewels; nor suffer yourself even to -wish to convert the property of another to -your own use; more especially when it is -<i>confided</i> to your charge; for breach of trust -is a heinous aggravation of dishonesty.<a id="FNanchor_2" href="#Footnote_2" class="fnanchor">[2]</a> And, -always remember, that “<i>Honesty is the best -policy</i>.” Moreover, it is not only incumbent -on you to be honest yourself, but you must -scorn to connive at the dishonesty of others. -<i>He that winks at an injury he might prevent -shares in it</i>; 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.</p> - -<p>On the contrary, avoid <i>Tale-bearing</i>, 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 -<i>all</i> that they hear, will be supposed to tell -<i>more</i> than they <i>know</i>, and will, consequently, -be discredited.</p> - -<p>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.</p> - -<div class="poetry-container"> -<div class="poetry small"> - <div class="stanza"> - <div class="verse indent0">“The man who filches from me my good name,</div> - <div class="verse indent0">Robs me of that which not enriches him,</div> - <div class="verse indent0">But makes me poor indeed!” <span class="smcap">Shakspeare.</span></div> - </div> -</div> -</div> -<p><span class="pagenum" id="Page_21">[21]</span></p> -<p>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 <i>diligence</i>, -and governed by <i>temperance</i>. Banish <i>sloth</i> -and the love of ease; and, as poor Richard -says, “<i>up, and be doing</i>.”—Be ever active.—Let -your whole mind be in your business.—Think -of what you have to do—of what must -be done, and <i>do it</i>,—even before it is wanted,—and -do not wait till you are ordered to do it. -Never think any part of your business <i>too trifling</i> -to be <i>well done</i>. 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.”</p> - -<p><i>Idleness</i> 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.</p> - -<div class="poetry-container"> -<div class="poetry small"> - <div class="stanza"> - <div class="verse indent0">“Delays are dangerous;—take a friend’s advice,</div> - <div class="verse indent0">Begin,—be bold, and venture to be wise:—</div> - <div class="verse indent0">He who defers his work from day to day,</div> - <div class="verse indent0">Does on a river’s bank expecting stay,</div> - <div class="verse indent0">Till the whole stream that stopt him shall be gone,</div> - <div class="verse indent0">Which, as it runs, for ever will run on.”</div> - </div> -</div> -</div> - -<p>But, it is not enough merely to avoid sloth, -for you must be guarded against the allurements -of pleasure—<i>Pleasure</i>, 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<span class="pagenum" id="Page_22">[22]</span> -that you are to debar yourself from innocent -amusement, <i>at proper times</i>, 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.</p> - -<p><i>Intemperance</i>, 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_23">[23]</span> -the inclination; and the unhappy object himself, -destitute of health, character, and friends, -is left to pine and sink in misery and contempt.</p> - -<p>Intemperance in <i>dress</i> is another evil that -ought to be carefully guarded against. In -most men this argues both weakness and effeminacy; -but in <i>men-servants</i> an affectation of -this kind is unpardonable—and in <i>females</i> it -opens a door to temptation and extravagance, -which but too frequently ends in ruin.</p> - -<p>The virtue of <i>Silence</i> 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, -“<i>A silent tongue argues a wise -head</i>.” 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 <i>freedoms</i> 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 <i>hold the -secrets of the family sacred</i>, as none, not even -the least of <i>these</i>, may be divulged with impunity.</p> - -<p>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<span class="pagenum" id="Page_24">[24]</span> -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.”</p> - -<p>It is abundantly better to study the good -will of all, than to excite the resentment of any. -Make a trial, therefore, of your <i>affability</i>, and -you will find your own happiness and the goodwill -of all around you, to be the certain result.</p> - -<p>We would further recommend to you to -practise <i>frugality</i>; 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 <i>doubly independent</i>. Nothing -is more true, than the old proverb, that, “<i>a -penny saved is a penny got</i>;”—nor is that saying -less true, that “<i>if you have sense to save -your pence, your pounds will take care of -themselves</i>.” 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.</p> - -<p>Whilst on the important subject of frugality, -we cannot do better than to recommend -to your notice <span class="smcap">The Savings Bank</span>.</p> - -<p><span class="pagenum" id="Page_25">[25]</span></p> - -<p>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 <i>small savings</i> 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.</p> - -<p>The encouragement which these depositories -hold out to young persons for the safe -deposit of <i>trifling</i> 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 <i>learnt to live within<span class="pagenum" id="Page_26">[26]</span> -his income</i>, has learnt the <i>art of independence</i>; -and he that is <i>above want</i>, though <i>but a little</i>, -looks upon every fellow subject for his equal: -indeed, so advantageous is an early habit in -the art of <i>saving</i>, 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.</p> - -<p>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 <i>gratis</i>, at the respective -offices.</p> - -<p>The following is a sketch of the way in -which <i>money is made by saving</i>, 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.</p> - -<p><span class="pagenum" id="Page_27">[27]</span></p> - -<table class="pg27 mt1 mb1"> - <tr> - <td class="tdc border-left border-top">Y</td> - <td class="tdr border-left border-top"> </td> - <td class="tdc border-left border-top border-right" colspan="3"> </td> - <td class="tdc border-left border-top border-right" colspan="3"> </td> - <td class="tdc border-left border-top border-right" colspan="3"> </td> - </tr> - <tr> - <td class="tdc border-left">e</td> - <td class="tdr border-left"> </td> - <td class="tdc border-left border-right" colspan="3"> </td> - <td class="tdc border-left border-right" colspan="3"> </td> - <td class="tdc border-left border-right" colspan="3"> </td> - </tr> - <tr> - <td class="tdc border-left">a</td> - <td class="tdr border-left"> </td> - <td class="tdc border-left border-right" colspan="3"><span class="smcap">Savings</span></td> - <td class="tdc border-left border-right" colspan="3"><span class="smcap">Interest</span></td> - <td class="tdc border-left border-right" colspan="3"><span class="smcap"> Total </span></td> - </tr> - <tr> - <td class="tdc border-left">r</td> - <td class="tdr border-left"> </td> - <td class="tdc border-left border-right" colspan="3"> </td> - <td class="tdc border-left border-right" colspan="3"> </td> - <td class="tdc border-left border-right" colspan="3"> </td> - </tr> - <tr> - <td class="tdc border-left">s</td> - <td class="tdr border-left"> </td> - <td class="tdc border-left border-right border-bottom" colspan="3"> </td> - <td class="tdc border-left border-right border-bottom" colspan="3"> </td> - <td class="tdc border-left border-right border-bottom" colspan="3"> </td> - </tr> - <tr> - <td class="tdr border-left"> </td> - <td class="tdr border-left"> </td> - <td class="tdc border-left">£</td> - <td class="tdc border-left">s.</td> - <td class="tdc border-left border-right">d.</td> - <td class="tdc border-left">£</td> - <td class="tdc border-left">s.</td> - <td class="tdc border-left border-right">d.</td> - <td class="tdc border-left">£</td> - <td class="tdc border-left">s.</td> - <td class="tdc border-left border-right">d.</td> - </tr> - <tr> - <td class="tdrt border-left">1</td> - <td class="tdl border-left"><p class="hang-table-pg27">Suppose, that in the course of this -year, you deposit in the Savings -Bank, the sum of</p></td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdl border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdl border-left"><p class="hang-table-pg27">In the last day of next year, the -Savings Bank will add as interest -on that deposit, at least, -the sum of</p></td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left">3</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdl border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdl border-left"><p class="hang-table-pg27">And suppose that in the same year, -you deposit the further sum of</p></td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdl border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left">2</td> - <td class="tdl border-left"><p class="hang-table-pg27">Your Stock at the end of the 2nd -year, will be, at least</p></td> - <td class="tdcb border-left">..</td> - <td class="tdcb border-left">..</td> - <td class="tdcb border-left border-right">..</td> - <td class="tdcb border-left">..</td> - <td class="tdcb border-left">..</td> - <td class="tdcb border-left border-right">..</td> - <td class="tdcb border-left">8</td> - <td class="tdcb border-left">3</td> - <td class="tdcb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdl border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left">3</td> - <td class="tdl border-left"><p class="hang-table-pg27">On the course of the third year, -add</p></td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left">6</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left">12</td> - <td class="tdrb border-left">9</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">4</td> - <td class="tdr border-left">4th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left">10</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">16</td> - <td class="tdrb border-left">19</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">5</td> - <td class="tdr border-left">5th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left">13</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left">21</td> - <td class="tdrb border-left">13</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">6</td> - <td class="tdr border-left">6th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left">17</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left">26</td> - <td class="tdrb border-left">10</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">7</td> - <td class="tdr border-left">7th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">31</td> - <td class="tdrb border-left">11</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">8</td> - <td class="tdr border-left">8th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left">5</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">36</td> - <td class="tdrb border-left">16</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">9</td> - <td class="tdr border-left">9th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left">9</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left">42</td> - <td class="tdrb border-left">6</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">10</td> - <td class="tdr border-left">10th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left">14</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">48</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">11</td> - <td class="tdr border-left">11th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left">18</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left">53</td> - <td class="tdrb border-left">18</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">12</td> - <td class="tdr border-left">12th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">2</td> - <td class="tdrb border-left">3</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">60</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">13</td> - <td class="tdr border-left">13th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">2</td> - <td class="tdrb border-left">8</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">66</td> - <td class="tdrb border-left">9</td> - <td class="tdrb border-left border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">14</td> - <td class="tdr border-left">14th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">2</td> - <td class="tdrb border-left">13</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">73</td> - <td class="tdrb border-left">2</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left">15</td> - <td class="tdr border-left">15th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">2</td> - <td class="tdrb border-left">18</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left">80</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">16</td> - <td class="tdr border-left">16th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">3</td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">87</td> - <td class="tdrb border-left">5</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">17</td> - <td class="tdr border-left">17th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">3</td> - <td class="tdrb border-left">10</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">94</td> - <td class="tdrb border-left">15</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">18</td> - <td class="tdr border-left">18th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">3</td> - <td class="tdrb border-left">16</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">102</td> - <td class="tdrb border-left">11</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">19</td> - <td class="tdr border-left">19th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">2</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">110</td> - <td class="tdrb border-left">13</td> - <td class="tdrb border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt border-left">20</td> - <td class="tdr border-left">20th year  </td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">4</td> - <td class="tdrb border-left">8</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left">119</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left border-right">6</td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdl border-left"> </td> - <td class="tdcb border-left">–</td> - <td class="tdcb border-left">–</td> - <td class="tdcb border-left border-right">–</td> - <td class="tdrb border-left">–</td> - <td class="tdcb border-left">–</td> - <td class="tdcb border-left border-right">–</td> - <td class="tdcb border-left"> </td> - <td class="tdcb border-left"> </td> - <td class="tdcb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdr border-left">Principal deposited £</td> - <td class="tdrb border-left">80</td> - <td class="tdrb border-left">0</td> - <td class="tdrb border-left border-right">0</td> - <td class="tdrb border-left">39</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left"> </td> - <td class="tdr border-left">Interest added   £</td> - <td class="tdrb border-left">39</td> - <td class="tdrb border-left">1</td> - <td class="tdrb border-left border-right">6</td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left"> </td> - <td class="tdrb border-left border-right"> </td> - </tr> - <tr> - <td class="tdr border-left"> </td> - <td class="tdr border-left"> </td> - <td class="tdc border-left">–</td> - <td class="tdc border-left">–</td> - <td class="tdc border-left border-right">–</td> - <td class="tdr border-left"> </td> - <td class="tdr border-left"> </td> - <td class="tdr border-left border-right"> </td> - <td class="tdr border-left"> </td> - <td class="tdr border-left"> </td> - <td class="tdr border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt border-left border-bottom"> </td> - <td class="tdr border-left border-bottom">Total made by saving in 20 years £</td> - <td class="tdrb border-left border-bottom">119</td> - <td class="tdrb border-left border-bottom">1</td> - <td class="tdrb border-left border-right border-bottom">6</td> - <td class="tdrb border-left border-bottom"> </td> - <td class="tdrb border-left border-bottom"> </td> - <td class="tdrb border-left border-right border-bottom"> </td> - <td class="tdrb border-left border-bottom"> </td> - <td class="tdrb border-left border-bottom"> </td> - <td class="tdrb border-left border-right border-bottom"> </td> - </tr> -</table> - -<p>Again, let us admonish you, as at first, to <i>be -Industrious</i>. “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 <i>your own account</i>, but -<i>Industry</i> is an indispensable duty that you owe -to your employers and to society. “Without frugality -few would be rich, and with it few<span class="pagenum" id="Page_28">[28]</span> -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, <i>By constancy and labour</i>; -one foot being <i>fixed</i> and the other in <i>motion</i>.—Make -this <i>your motto</i>, and you will be very -little in the power of chance or fortune.</p> - -<p>What we have already said, may be considered -as addressed chiefly to <i>men</i> servants; -we have therefore to add a few admonitory -precepts, particularly appropriated to our <i>female</i> -readers.</p> - -<p>One of the most advantageous qualifications -in all servants, and particularly in females, is -that of preserving a <i>good temper</i>, 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<span class="pagenum" id="Page_29">[29]</span> -obstinacy, great allowance will be made, and -you will rather be <i>instructed as to the future</i> -than <i>blamed</i> for the past. If you are fearful -of offending you will scarcely ever offend. In -short, <i>humility</i> 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.</p> - -<p><i>Cleanliness</i> is another qualification incumbent -on every female servant, and particularly -in <i>Cooks</i>, 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.</p> - -<p>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.</p> - -<p>Take great care how you contract <i>new Acquaintances</i>, -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,<span class="pagenum" id="Page_30">[30]</span> -after their example, to make free with the property -of your own employers, under a consciousness -of guilt, and a continual fear of -detection.</p> - -<p>Give nothing away without the knowledge -and approbation of your employers, nor commit -wilful waste, for that is a crime which seldom -goes unpunished.</p> - -<p>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.</p> - -<p>In addition to the foregoing, we should deem -ourselves guilty of the sin of omission, were -we not to insert the very excellent <i>moral hints -to female servants</i>, written by the Rev. H. G. -Watkins, in furtherance of the views of the -<span class="smcap">London Society</span>, for the improvement and -encouragement of female servants.</p> - -<p>[<i>We have great pleasure in mentioning this -society, the object of which is, to promote the -moral and religious improvement of female -servants.</i></p> - -<p>The society bestows <i>annual rewards</i>, on -those who are <i>duly nominated</i>, 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.</p> - -<p>To prevent, also, the hazard to good servants -of resorting to <i>common</i> 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 <i>above sixteen</i>, who<span class="pagenum" id="Page_31">[31]</span> -have never been in service—may apply, without -any expense whatever.</p> - -<p>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.]</p> - -<p>Though much of this address is applicable -to servants of both <i>sexes</i>, yet, it is for the -assistance of <i>domestic female servants</i>, 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 <i>parents</i>, we endeavor to supply -their place, by entering into <i>more particulars</i>, -in the way of caution and advice, than -we otherwise should have thought it right to -do.</p> - -<p>When young persons <i>first enter upon service</i>, -they should be thankful to God if they have -obtained a situation where they may be <i>instructed</i> -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 <i>first</i> 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 <i>every</i> kind of domestic service; it will<span class="pagenum" id="Page_32">[32]</span> -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 <i>respectable</i> -persons. Avoid sauntering in the -street, especially in the evening, and ask your -way, not from those who are passing, but at a -shop.</p> - -<p>Make it your daily study and concern in all -things to <i>maintain an unblemished character</i>. -You may then always hope to find a new -situation, if you need one, through the medium -of your last mistress, or your own <i>friends</i>; for -<i>very</i> good employers, or <i>very</i> good servants, -seldom need apply to <i>common</i> Register Offices. -It is a fact well ascertained, that many females, -totally unconscious of their danger, have been -hired from such offices, <i>as servants</i>, by keepers -of infamous houses, for no other actual purpose -than that of seduction, or prostitution! -Many decent looking, but wicked <i>women</i>, 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!</p> - -<p>In your application at any time for a <i>new -service</i>, 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.</p> - -<p>It is really important to your good here and -hereafter, to stipulate for attending <i>public worship</i><span class="pagenum" id="Page_33">[33]</span> -once at least on every <i>Sabbath-day</i>. A -<i>good</i> mistress, who wishes to keep a good servant, -will afford <i>other</i> and better opportunities -for seeing your friends. <i>Sunday pleasures</i>, in -which there is generally a sad mixture of -company, put a young woman in the highway -of danger—and of ruin!</p> - -<p>In <i>commencing</i> 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 -<i>own</i> observation, and <i>their</i> behaviour to <i>you</i>, -and not from any idle reports you may hear -to their prejudice. Should you find yourself -in a reputable situation, but yet are <i>uncomfortable</i>, -through the unkind or unfeeling tempers -of your superiors, double your own diligence -and <i>civility</i>, 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 <i>have</i> -occasioned, may dispose them to make their -domestics more comfortable, and themselves -more happy.</p> - -<p>Endeavour to serve with such <i>good will</i>, -readiness of mind, and attention to the <i>lawful</i> -interest and convenience of your employers, -as to render your services almost <i>necessary</i> to -them; that they may know and feel that they -are blessed, above many of their neighbours, -in having gotten a <i>good servant</i>, 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 <i>cheerfully</i> doing -any lawful necessary service; though it were -not agreed for when you were hired.</p> - -<p><span class="pagenum" id="Page_34">[34]</span></p> - -<p>Whatever qualifications you may possess, if -you are not <i>scrupulously</i> <span class="smcap">honest</span>, 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 <i>lotteries</i>, gaming, and -<i>secret</i> modes of spending money. Take care -that you are not deceived by the name of <i>privileges -and perquisites</i>, beyond what <i>was agreed</i> -upon.</p> - -<p>A <span class="smcap">waste</span> of household necessaries, and the -breaking of articles through <i>carelessness</i>, 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, “<span class="smcap">want -not—waste not</span>.”</p> - -<p>Every employer has a right to establish <i>rules</i> -for his household; therefore, do nothing in -your master’s house, or with your mistress’s -business, that you feel obliged to conceal, <i>to -keep your situation</i>; for then, you may depend -upon it, whatever it be, it is wrong in itself, -and will bring you to harm.</p> - -<p>Industry is necessary for <span class="smcap">all</span>, that they may -lead a useful life; but it is especially needful -to those who engage to <i>serve</i> 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,<span class="pagenum" id="Page_35">[35]</span> -and eventually of good characters. “<i>He that -is slothful in his work is brother to him that is -a great waster.</i>” 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 <i>reasonable</i> mistress to find fault.</p> - -<p><span class="smcap">Dress</span> <i>as becomes your station</i>, if you desire -to please your employers,—to avoid personal -harm, and to diminish the number and power -of <i>your</i> 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, <i>dressing clean -and neat</i>, 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.<a id="FNanchor_3" href="#Footnote_3" class="fnanchor">[3]</a></p> - -<p><span class="smcap">Mildness</span> <i>of behaviour</i> 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 -<i>own tempers</i>. “Do all things without murmuring -or disputing. A soft answer turneth -away wrath, but grievous words stir up strife.” -Mere <i>hastiness</i> of temper and of <i>tongue</i>, or the -neglect to <i>consider</i> consequences, has crowded -the gaols with malefactors,—the streets with -prostitutes,—and the workhouses with poor.</p> - -<p>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<span class="pagenum" id="Page_36">[36]</span> -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 <i>rashly throwing yourselves -out of a situation in a regular family</i>,—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. -<i>You</i> are more interested in retaining -a good service, than your employer in -retaining <i>you</i>; for <i>she</i> will continue to find -suitable servants, while you may be depriving -yourself, for a long time, of bread!</p> - -<p>A female servant should never make <i>friendships</i> -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.</p> - -<p><span class="pagenum" id="Page_37">[37]</span></p> - -<p>For want of the confidence and esteem I -allude to, there seems to be, in most families, -two <i>separate interests</i>—that of the employers, -and that of the servants.—Some servants communicate -none of their <i>personal</i> affairs to their -mistresses, and therefore mistresses are not -incited to take any special interest in <i>their</i> -future welfare. Hence, although such parties -may live a considerable time together, they are -almost strangers, and nothing like <i>friendship</i> -can take place. This is a great loss to a <i>servant</i>. -If you expect to have confidence placed -in <i>you</i>, be sincere in all your expressions, and -open, explicit, and communicative in all your -dealings.</p> - -<p>In regard of your <i>fellow-servants</i>—conduct -yourselves with great <i>caution</i> towards those -whose habits are immoral and irreligious—with -<i>studied</i> discretion and <i>modesty</i> towards fellow-servants -of the other sex, and with a constant -good example before them all. This will <i>oblige</i> -them to respect you, and speak well of you: -but <i>place yourself</i> under obligation to none -of them. Do nothing that you would wish -<i>them</i> to keep secret for <i>your</i> 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, <i>you are defrauding</i> -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.</p> - -<p>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,<span class="pagenum" id="Page_38">[38]</span> -and pray with them, and for them. This conduct -will promote good will, and may preserve -the young and unwary from evil.<a id="FNanchor_4" href="#Footnote_4" class="fnanchor">[4]</a></p> - -<p>Servants in <i>other</i> 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 -<i>can</i> do no good.</p> - -<p>In all cases, one way to escape harm is to -be <i>diligent</i> and <i>useful</i>. Let others see that -you are <i>virtuous</i> 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.</p> - -<p>Be very careful of your <i>reputation</i> 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 <i>evening</i>, especially on frivolous errands. -Be cautious as to whom you give your company. -“Evil communications corrupt good -manners.” Never go to <i>fairs</i>, <i>dances</i>, nor to -the theatres. Ask yourself, before you engage -in any <i>pleasuring</i> scheme—what may be the -probable end of it?</p> - -<p>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<span class="pagenum" id="Page_39">[39]</span> -<i>promises</i>, 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 <i>once</i>, 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.</p> - -<p>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.</p> - -<p><i>Servants</i>, as well as others, are under peculiar -obligation, to manifest a <span class="smcap">meek</span> and -<span class="smcap">quiet spirit</span>—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 <i>self-denial</i>, when -our station may require it, is the <i>duty</i> of all.</p> - -<p>Our Saviour has thus commanded us:—“<i>Whatsoever -ye would that men should do -to you, do ye even so to them.</i>” 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 <i>Rule</i> is so <i>reasonable</i>, -so <i>just</i>, and so <i>useful</i>, that the neglect of it -shews the sad state of our fallen nature. Put<span class="pagenum" id="Page_40">[40]</span> -yourself, for a moment, in the place of your -master, mistress, or fellow-servants; and then -judge what <i>you</i> might fairly and justly expect -from the servants in the same house. Were -<i>you</i> a mistress, you would expect all those -duties to be discharged by <i>your</i> servants, which -we recommend, and consequently, the <span class="smcap">mistress</span>, -whom you actually serve, justly expects -these things from <i>you</i>. 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 -<i>good</i> servants and <i>good</i> employers will endeavour -to put the best construction they can -on each others conduct; and judge of each -other rather by the <i>general behaviour</i>, than -by any particular action.</p> - -<p><i>Obedience</i> is the grand duty which includes -almost every other, in the relation between -masters and mistresses, and servants. <i>Disobedience</i> -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 <i>constantly</i> require -the performance of what is beyond the <i>reasonable</i> -limit of your strength, your ability, -or your time, shew your <i>obedience</i> and <i>respect</i>, -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,<span class="pagenum" id="Page_41">[41]</span> -respecting it, but apply to <i>them</i> 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 <i>higher wages</i> 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.</p> - -<p>It is a more serious thing to <i>leave</i> 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 <i>friends</i> -that are able and willing to assist her. You now -know <i>all</i> the inconveniences that attend your -present situation, but you cannot know whether -<i>much greater</i> 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 <i>now</i> are. Higher wages -for another service is no proof that it would -be a <i>better</i> one, all things considered.</p> - -<p>Nothing is so comfortable and <i>creditable</i> to -all parties, as when a servant lives <i>many years</i> -in the same family. Such servants never want -a <i>real</i> friend. Though you <i>may</i> 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.</p> - -<p>The great master principle of all faithful<span class="pagenum" id="Page_42">[42]</span> -service is an earnest desire and endeavor to -act according to the <span class="smcap">will of God</span>. The reason -why <i>servants</i> 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, <i>he</i> will love and honor. “I love -them that love me,” saith the Almighty. “They -that honor <i>me</i>, I will honor; and those who -despise me, shall be lightly esteemed.”</p> - -<hr class="tb"> - -<div class="chapter"></div> -<p>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 <i>burlesque</i> Advice to Servants, -by holding up their faults and vices as <i>laudable -examples</i> for imitation, teaches them, in one -continued vein of sarcastic irony, what <i>they -ought not to do</i>;—we therefore transcribe a -considerable portion thereof, by way of <i>negative</i> -advice.—<i>Good servants will applaud this -artifice, and bad ones will feel its force.</i></p> - -<div class="blockquot"> - -<p>“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.</p> - -<p>“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.</p> - -<p>“If you see your master wronged by any of your fellow-servants, -be sure to <i>conceal</i> it, for fear of being called a tell-tale: -however, there is one exception in case of a favourite<span class="pagenum" id="Page_43">[43]</span> -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.</p> - -<p>“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 <i>whole estate</i> 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 <i>meat</i> 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 <i>honour</i>.</p> - -<p>“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.</p> - -<p>“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 <i>running to Ireland</i>:—you were taking -leave of an old fellow-servant, who was shipping for <i>Barbadoes</i>:—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.</p> - -<p>“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 <i>honour</i>; 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.</p> - -<p>“Never submit to stir a finger in any business, but that for<span class="pagenum" id="Page_44">[44]</span> -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 <i>horses</i>. 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.</p> - -<p>“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 <i>neither</i>. 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.</p> - -<p>“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.</p> - -<p>“Whatever <i>tid bits</i> you can <i>pilfer</i> in the day, save them to -juncket with your fellow-servants at night, and take in the -<i>butler</i>, provided he will give you <i>drink</i>.</p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“Never come till you have been called three or four -times, for none but <i>dogs</i> will come at the first whistle: and -when the master calls, <i>Who’s there?</i> no servant is bound to -come; for <i>Who’s there</i> is nobody’s name.</p> - -<p>“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;<span class="pagenum" id="Page_45">[45]</span> -therefore apply it indifferently to all these uses; but never -wash or scour it, for fear of taking off the tin.</p> - -<p>“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 <i>tottering</i> condition; -secondly, it was thought a point of <i>humility</i>, 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 <i>sleep</i> 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, <i>love -and war</i>. 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 <i>an amour</i>, -the cook being usually fat and heavy, and the butler a little -in drink.</p> - -<p>“When you stop to tattle with some crony servant, in the -same street, leave your own street-door <i>open</i>, 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.</p> - -<p>“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 <i>common enemy</i>, 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.</p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“When your master and lady go abroad together, to dinner, -or on a visit for the evening, you need leave <i>only one</i> -servant in the house, or even one black-guard boy to answer<span class="pagenum" id="Page_46">[46]</span> -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 <i>never</i> be missed, because they -come but seldom, and all is safe enough while there is a -servant in the house.</p> - -<p>“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.</p> - -<p>“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 <i>what</i> you -were called for.</p> - -<p>“When you are chidden for a fault, as you go out of the -room, and down stairs, <i>mutter</i> loud enough to be plainly -heard; this will make him believe you are innocent.</p> - -<p>“Whoever comes to visit your master or lady when they -are abroad, <i>never</i> 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.</p> - -<p>“If it be possible, never tell a lie to your master or lady, -<i>unless</i> 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 <i>goody goodies</i>, that they may not tell tales to papa and -mamma.</p> - -<p>“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 <i>escape</i>; -and according as he behaves himself, remember to treat him -the <i>next time</i> he comes.</p> - -<p>“If you are sent with ready money to buy any thing at -a shop and happen at that time to be out of cash, <i>sink the<span class="pagenum" id="Page_47">[47]</span> -money</i>, and take up the goods on your master’s account. -This is for the <i>honour</i> of your master and yourself; for he -becomes a man of credit at your recommendation.</p> - -<p>“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.</p> - -<p>“If your master or lady happen once in their lives to accuse -you wrongfully, you are a <i>happy</i> servant; for you have -nothing more to do, than, for <i>every</i> 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.</p> - -<p>“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 <i>revenge</i> yourself, give -him and his lady <i>such</i> a character to all your brother-servants -who are out of place, that <i>none</i> will venture to offer their -service.</p> - -<p>“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 <i>ingenuity</i> can do much, for prudent servants -have found out an effectual remedy against this insupportable -grievance, by <i>tying up</i> 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 <i>always -open</i>, by laying a heavy stone at the bottom of it.</p> - -<p>“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.</p> - -<p>“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<span class="pagenum" id="Page_48">[48]</span> -may hear, but not your master or lady, whom you must -take care not to disturb or frighten at such unseasonable -hours.</p> - -<p>“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.</p> - -<p>“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 <i>bellows</i>, 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, <i>tear</i> 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.</p> - -<p>“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.</p> - -<p>“There is nothing so pernicious in a family as a tell-tale, -against whom it must be the principal business of you <i>all</i> 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<span class="pagenum" id="Page_49">[49]</span> -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.”</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_51">[51]</span></p> - -<p class="noindent center"><span style="font-size: 90%;">THE</span><br> -<br> -<span style="font-size: 125%;">COMPLETE SERVANT.</span></p> - -<hr class="double"> - -<p class="noindent center bold" style="font-size: 110%;" id="Housekeeper">THE HOUSEKEEPER.</p> - - -<p><span class="smcap">Although</span> 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.</p> - -<p>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<span class="pagenum" id="Page_52">[52]</span> -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 -<i>locum tenens</i>, the <i>Lady Bountiful</i>, 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.</p> - -<p>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.</p> - -<p>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 “<i>according to -their pains will be their gains</i>.” Thus will she -give encouragement to merit, ensure to herself -respectful attention, inspire zeal, and<span class="pagenum" id="Page_53">[53]</span> -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 -“<i>to bear and to forbear is the great art of living</i>.” -She will endeavour to govern with -<i>suavity</i> and <i>mildness</i>; ever stimulating to -good conduct, by <i>admonition</i> or <i>praise</i>, when -deserved, rather than seeking by <i>threats</i> or -harsh measures to correct trifling faults or -inadvertencies;—imposing no commands that -are unreasonable, nor reproving but with -<i>justice</i> and <i>temper</i>. 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,</p> - -<div class="poetry-container"> -<div class="poetry small"> - <div class="stanza"> - <div class="verse indent0">“Be to their faults a <i>little blind</i>,</div> - <div class="verse indent0">And to their <i>virtues very kind</i>.”</div> - </div> -</div> -</div> - -<p>By these, and similar means, <i>bad</i> servants may -be converted into <i>good ones</i>, and the whole -household rendered comfortable and happy.</p> - -<p>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<span class="pagenum" id="Page_54">[54]</span> -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. -<i>Tenderness and assiduity</i>, in such cases, have -great effect;—and in the language of humanity, -<i>is half a cure</i>.</p> - -<p>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.</p> - -<p>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.<a id="FNanchor_5" href="#Footnote_5" class="fnanchor">[5]</a> 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.</p> - -<p>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<span class="pagenum" id="Page_55">[55]</span> -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.<a id="FNanchor_6" href="#Footnote_6" class="fnanchor">[6]</a></p> - -<p>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.</p> - -<p>The best and most economical way possible -for marketing, is to pay <i>ready money</i> 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.</p> - -<p>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<span class="pagenum" id="Page_56">[56]</span> -arrangements, in conjunction with the cook, for -their due appropriation.<a id="FNanchor_7" href="#Footnote_7" class="fnanchor">[7]</a></p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_57">[57]</span> -and ingenuity of the cook, as well as the housekeeper, -will be required—of the cook to dress -it according to the <i>fashion</i>, and of the housekeeper, -afterwards, to see that it be dished -and served up according to the present <i>costume</i>.<a id="FNanchor_8" href="#Footnote_8" class="fnanchor">[8]</a></p> - -<p>The etiquette of the table being arranged -by the <i>bill of fare</i>, 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.<a id="FNanchor_9" href="#Footnote_9" class="fnanchor">[9]</a></p> - -<p>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<span class="pagenum" id="Page_58">[58]</span> -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.<a id="FNanchor_10" href="#Footnote_10" class="fnanchor">[10]</a> 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 <i>new</i> bread to be eaten below -stairs.</p> - -<p>When the dinner is gone up, her attention -will be directed to the <i>dessert</i>, 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.</p> - -<p>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 <i>to-morrow</i>; 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,<span class="pagenum" id="Page_59">[59]</span> -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.</p> - -<p>[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.]</p> - - -<p class="noindent center p1 bold"><i>Useful Memorandums.</i></p> - -<p>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 <i>are -best</i>, but also, because they go furthest.</p> - -<p>As sugar is an article of considerable expense, -it is to be understood that, of the <i>white</i> -sugars, the most refined goes furthest and -sweetens best. Chuse those that are close, -heavy, and shining.—The best sorts of the -<i>brown</i> have a bright gravelly look. The coarser -sorts are strongest and fittest for wines, sweetmeats, -&c.</p> - -<p>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.</p> - -<p>The great Dutch statesman, De Witt, attributed -the whole art of dispatching a multitude -of business, to the <i>doing of one thing -at a time</i>.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_60">[60]</span></p> - -<p>Accustom all the servants under your direction -to <i>rise early</i>, 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <i>water bath</i>.</p> - - -<p class="noindent center p1 bold">THE STORE-ROOM AND STILL-ROOM.</p> - -<p><span class="smcap">These</span> rooms are entirely under the management<span class="pagenum" id="Page_61">[61]</span> -of the housekeeper. The <span class="smcap">store-room</span> -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.</p> - -<p><span style="font-size: 150%;">☞</span> Let every thing, not only here, but all -over the house, be kept in its <i>proper place</i>, -applied to its <i>proper use</i>, and <i>replaced</i> when -worn out or destroyed.</p> - -<p><i>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.</i></p> - -<p><span class="smcap">Soap</span> 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. <i>Note</i>,—If -dried fast, soap will crack and break when -wetted.</p> - -<p><span class="smcap">Candles</span> and <span class="smcap">soap</span> 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.</p> - -<p><span class="smcap">Starch</span> 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.</p> - -<p><span class="pagenum" id="Page_62">[62]</span></p> - -<p><span class="smcap">Loaf Sugars</span> 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.</p> - -<p><span class="smcap">Sweetmeats</span>, <span class="smcap">Preserves</span>, &c. must be carefully -kept from the air, and in a very dry place.</p> - -<p><span class="smcap">Teas</span>, <span class="smcap">Coffee</span>, <span class="smcap">Chocolate</span>, <span class="smcap">Dried fruits</span>, -and generally, all kinds of Grocery and Condiments -require to be kept dry and free from -air.</p> - -<p>The various kinds of <span class="smcap">seeds</span> and <span class="smcap">rice</span>, <span class="smcap">pearl-barley</span>, -<span class="smcap">oatmeal</span>, &c. must be kept in a dry -place, and be <i>covered close</i>, to preserve them -from insects.</p> - -<p><span class="smcap">Bread</span> 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.</p> - -<p>Writing and other papers, that are constantly -wanted, should be bought by the ream -or bundle, and kept in a dry place.</p> - -<p><span class="smcap">Apples</span> 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.</p> - -<p><span class="smcap">Pears</span> should be hung up, singly, by the stalk -in a dry place.</p> - -<p><span class="smcap">Grapes</span> 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.</p> - -<p><span class="smcap">Oranges</span> and <span class="smcap">Lemons</span>, if bought when -cheapest, may be preserved a long time,<span class="pagenum" id="Page_63">[63]</span> -packed in fine, dried sand, with their stems -upwards, and kept from the influence of the -air.</p> - -<p><span class="smcap">Fresh Meat</span>, <span class="smcap">Poultry</span>, <span class="smcap">Fish</span>, &c. should be -kept in a cool, airy place.</p> - -<p>All <span class="smcap">salted</span> and <span class="smcap">dried meats</span>, 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.</p> - -<p><span class="smcap">Green Vegetables</span> should be kept on a -damp stone floor, and excluded from the air -by a damp cloth thrown over them.</p> - -<p><span class="smcap">Carrots</span>, <span class="smcap">Parsnips</span>, and <span class="smcap">Beet-roots</span>, must -be kept in layers of dry sand for winter use. -Neither these nor potatoes should be washed -till wanted.</p> - -<p><span class="smcap">Potatoes</span> must be carefully covered, to protect -them from frost, in winter.</p> - -<p><span class="smcap">Onions</span> 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.</p> - -<p><span class="smcap">Parsley</span> should be cut close to the root, -and dried in a warm room.</p> - -<p><span class="smcap">Truffles</span>, <span class="smcap">Morels</span>, &c. must be kept in -bags in a dry place.</p> - -<p>A bag should be kept to save all the waste -rags; this will not only be economical, but -will prevent litter.</p> - -<p><span style="font-size: 150%;">☞</span> For the management of <span class="smcap">savoury</span> and -<span class="smcap">sweet herbs</span>, see Vegetables, -<a href="#Page_87">p. 87</a>.</p> - - -<p class="noindent center p1 bold">THE STILL-ROOM MAID.</p> - -<p><span class="smcap">The</span> business of this servant is to wait on -and assist the housekeeper; not only in the -distillation of aromatic waters, spirits, and<span class="pagenum" id="Page_64">[64]</span> -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 <span class="smcap">store-room</span>; and whatever else she -may have to employ her in.</p> - -<p>[Wages from eight to twelve guineas per -annum.]</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_65">[65]</span></p> - -<p class="noindent center p2 bold" style="font-size: 110%;">THE ART OF CARVING.</p> - -<hr class="r10"> - -<p>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 -<i>Heads of Families</i>. It may best be acquired by -observation and practice; and to <i>Young Ladies</i> -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 <i>properly jointed</i> -and divided, before they are sent home.</p> - -<p>The master and mistress of the family, who do -<i>The honours of the table</i>, 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.<a id="FNanchor_11" href="#Footnote_11" class="fnanchor">[11]</a></p> - -<p><span class="smcap">Beef.</span>—<i>The Surloin.</i> 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<span class="pagenum" id="Page_66">[66]</span> -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.</p> - -<p><i>The Ribs</i> are to be carved exactly in the same -way.</p> - -<p><i>The Edge-bone</i> or <i>isch (hip)</i> bone. Cut off a -<i>thick</i> 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.</p> - -<p><i>The Buttock</i> is to be carved in the same way.</p> - -<p><i>The Breast-cut.</i>—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.</p> - -<p><span class="smcap">Veal.</span>—<i>The Fillet.</i> 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.</p> - -<p><i>The Breast.</i> 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.</p> - -<p><i>The Calf’s-head.</i> 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<span class="pagenum" id="Page_67">[67]</span> -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.</p> - -<p><span class="smcap">Mutton.</span>—<i>The Shoulder.</i> 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 <i>over</i> roasted is <i>spoiled</i>.</p> - -<p><i>The Leg.</i> 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<span class="pagenum" id="Page_68">[68]</span> -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.</p> - -<p><i>The Haunch</i>, is to be carved in the same manner -as venison.</p> - -<p><i>The Saddle</i>, 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.</p> - -<p><i>The Loin</i> may be carved the same way; or it -may be cut the other way, in the direction of the -bones.</p> - -<p><span class="smcap">Lamb.</span>—<i>The Fore-quarter.</i> 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.</p> - -<p><i>The Hind-quarter</i>, 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.</p> - -<p><span class="smcap">Pork.</span>—<i>The Leg</i>, 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.</p> - -<p><span class="smcap">A Ham</span> may be carved three several ways; viz. -The <i>first</i> and most common way is to cut off the<span class="pagenum" id="Page_69">[69]</span> -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.</p> - -<p>The <i>second</i> 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.</p> - -<p>The <i>other</i> 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.</p> - -<p><span class="smcap">Tongue.</span>—A tongue is to be cut <i>across</i> 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.</p> - -<p><span class="smcap">Sucking Pig.</span>—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.</p> - -<p><span class="smcap">Venison.</span>—<i>The Haunch.</i> 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, <i>lengthwise</i>, -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.</p> - -<p><span class="pagenum" id="Page_70">[70]</span></p> - -<p><span class="smcap">Hare.</span>—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.</p> - -<p><span class="smcap">Rabbit.</span>—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.</p> - -<p><span class="smcap">Goose.</span>—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<span class="pagenum" id="Page_71">[71]</span> -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.</p> - -<p><span class="smcap">A Green Goose</span> must be cut up the same way; -and the best parts are the breast, and the gristle at -the lower end of it.</p> - -<p><span class="pagenum" id="Page_72">[72]</span></p> - -<p><span class="smcap">Fowl.</span>—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.</p> - -<p><span class="smcap">Turkey.</span>—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 <i>bonne bouche</i>.</p> - -<p><span class="smcap">Pheasant.</span>—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.</p> - -<p><span class="smcap">Partridge.</span>—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.</p> - -<p><span class="smcap">Pigeons.</span>—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<span class="pagenum" id="Page_73">[73]</span> -of the leg on each side, quite through and across the -body to the breast bone.</p> - -<p><span class="smcap">Fish</span>,—in general, requires but little carving.</p> - -<p><i>A Cod’s head.</i> 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.</p> - -<p>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.</p> - -<p><span class="smcap">Salmon</span> 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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_74">[74]</span></p> - -<p class="noindent center p2 bold"><span style="font-size: 110%;">DIRECTIONS FOR MARKETING.</span> -<a id="FNanchor_12" href="#Footnote_12" class="fnanchor">[12]</a></p> - -<p class="center">[<i>We presume that the following will be found to -be the best instructions on this important subject -that have ever yet appeared in print.</i>]</p> - - -<hr class="r10"> - -<p class="noindent center p1 bold">BUTCHERS’ MEAT.</p> - -<p class="noindent center"><i>General observations respecting it.</i></p> - -<p class="hanging"><span style="font-size: 150%;">☞</span> <i>The best of every kind of provision is cheapest, -affords most nourishment, and goes farthest.</i></p> - -<p><span class="smcap">As</span> 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.</p> - -<p>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<span class="pagenum" id="Page_75">[75]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - - -<p class="noindent center bold p1">BEEF.</p> - -<p class="noindent center"><i>Instructions for choosing it.</i></p> - -<p>An ox is in its prime, for food, at five or six years -old.</p> - -<p><span class="smcap">Beef</span> is never out of season, but it is in the -<i>greatest perfection</i> in November, December, and -January.</p> - -<p>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;<span class="pagenum" id="Page_76">[76]</span> -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.</p> - -<p>The grain of <i>cow-beef</i> is closer than that of the -ox, and the lean is of a darker red.</p> - -<p><i>Heifer-beef</i> has all the appearances and qualities -of good ox-beef, except that the grain of the -lean is of a finer texture.</p> - -<p><i>Bull-beef</i> is coarser and redder than any other, -the fat hard and skinny, and it has a strong, rank -smell.</p> - - -<div class="chapter"></div> -<p class="noindent center p1"><i>The</i> <span class="smcap bold">Joints of Beef</span>, <i>according to the London -method of cutting</i>.</p> - -<div class="figcenter illowe20 mt1 mb1" style="max-width: 65.5em;" id="i_076"> - <a rel="nofollow" href="images/i_076_grayscale.jpg"> - <img class="w100" src="images/i_076_grayscale.jpg" alt=""> - </a> - <div class="caption"> - <table class="caption-pg76"> - <tr> - <td class="tdl pre"> <i>The Hind Quarter.</i></td> - <td class="tdl pre border-left"> <i>The Fore Quarter.</i></td> - </tr> - <tr> - <td class="tdl pre"> 1 Sirloin</td> - <td class="tdl pre border-left"> 11 Middle-ribs</td> - </tr> - <tr> - <td class="tdl pre"> 2 Rump</td> - <td class="tdl pre border-left"> 12 Chuck-ribs</td> - </tr> - <tr> - <td class="tdl pre"> 3 Edge-bone</td> - <td class="tdl pre border-left"> 13 Leg-of-mutton-piece</td> - </tr> - <tr> - <td class="tdl pre"> 4 Buttock</td> - <td class="tdl pre border-left"> 14 Brisket or Breast-cut</td> - </tr> - <tr> - <td class="tdl pre"> 5 Mouse-buttock</td> - <td class="tdl pre border-left"> 15 Clod</td> - </tr> - <tr> - <td class="tdl pre"> 6 Veiny-piece</td> - <td class="tdl pre border-left"> 16 Neck or sticking-piece</td> - </tr> - <tr> - <td class="tdl pre"> 7 Thick-flank</td> - <td class="tdl pre border-left"> 17 Shin</td> - </tr> - <tr> - <td class="tdl pre"> 8 Thin-flank</td> - <td class="tdl pre border-left"> 18 Cheek</td> - </tr> - <tr> - <td class="tdl pre"> 9 Leg</td> - <td class="tdl pre border-left"> A Baron of beef is the</td> - </tr> - <tr> - <td class="tdl pre">10 Fore-ribs</td> - <td class="tdl pre border-left"> two sirloins cut together.</td> - </tr> - </table> - </div> -</div> - -<p><span class="pagenum" id="Page_77">[77]</span></p> - -<p>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.</p> - - -<p class="noindent center bold p1">VEAL.</p> - -<p class="noindent center"><i>Instructions for choosing it.</i></p> - -<p><span class="smcap">Veal</span> is <i>best</i> and <i>cheapest</i> from <i>March</i> to <i>July</i>.</p> - -<p>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.</p> - - -<div class="chapter"></div> -<p class="noindent center p1">The <span class="smcap bold">Joints of Veal</span>.</p> - -<div class="figcenter illowe20 mt1 mb1" style="max-width: 65.5em;" id="i_077"> - <a rel="nofollow" href="images/i_077_grayscale.jpg"> - <img class="w100" src="images/i_077_grayscale.jpg" alt=""> - </a> - <div class="caption"> - <table class="caption-pg76"> - <tr> - <td class="tdl pre"> <i>Hind-Quarter. </i></td> - <td class="tdl pre border-left"> <i>Fore-Quarter.</i></td> - </tr> - <tr> - <td class="tdl pre">1 Loin, best end</td> - <td class="tdl pre border-left"> 5 Fore-knuckle</td> - </tr> - <tr> - <td class="tdl pre">2 Loin, chump-end</td> - <td class="tdl pre border-left"> 6 Neck, best end</td> - </tr> - <tr> - <td class="tdl pre">3 Fillet</td> - <td class="tdl pre border-left"> 7 Neck, scrag end</td> - </tr> - <tr> - <td class="tdl pre">4 Hind-knuckle</td> - <td class="tdl pre border-left"> 8 Blade-bone</td> - </tr> - <tr> - <td class="tdl pre"> </td> - <td class="tdl pre border-left"> 9 Breast, best end</td> - </tr> - <tr> - <td class="tdl pre"> </td> - <td class="tdl pre border-left"> 10 Breast, brisket end</td> - </tr> - </table> - </div> -</div> - -<p><span class="pagenum" id="Page_78">[78]</span></p> - -<p>A shoulder is the fore-knuckle and blade-bone -together; and a leg is the fillet and hind-knuckle -together.</p> - -<p>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.</p> - - -<p class="noindent center bold p1">MUTTON.</p> - -<p class="noindent center"><i>Instructions for choosing it.</i></p> - -<p><span class="smcap">Mutton</span> is <i>best</i> from <i>Christmas</i> to <i>Midsummer</i>.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_79">[79]</span></p> - - -<div class="chapter"></div> -<p class="noindent center p1">The <span class="smcap bold">Joints of Mutton</span>.</p> - -<div class="figcenter illowe20 mt1 mb1" style="max-width: 65.5em;" id="i_079"> - <a rel="nofollow" href="images/i_079_grayscale.jpg"> - <img class="w100" src="images/i_079_grayscale.jpg" alt=""> - </a> - <div class="caption"> - <table class="caption-pg76"> - <tr> - <td class="tdl pre"> 1 Leg</td> - <td class="tdl pre border-left"> 5 Neck, scrag-end</td> - </tr> - <tr> - <td class="tdl pre"> 2 Loin, best end</td> - <td class="tdl pre border-left"> 6 Shoulder</td> - </tr> - <tr> - <td class="tdl pre"> 3 Ditto, chump end </td> - <td class="tdl pre border-left"> 7 Breast</td> - </tr> - <tr> - <td class="tdl pre"> 4 Neck, best end</td> - <td class="tdl pre border-left"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">A Chine is the two loins together; and a Saddle<br> - is the two necks together.</td> - </tr> - </table> - </div> -</div> - - -<p class="noindent center bold p1">LAMB.</p> - -<p class="noindent center"><i>Instructions for choosing it.</i></p> - -<p>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.</p> - - -<p class="noindent center bold p1">PORK.</p> - -<p class="noindent center"><i>Directions for choosing it.</i></p> - -<p>The rind of all pork should be thin, and if young<span class="pagenum" id="Page_80">[80]</span> -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.</p> - - -<div class="chapter"></div> -<p class="noindent center p1">The <span class="smcap bold">Joints of Pork</span>.</p> - -<div class="figcenter illowe20 mt1 mb1" style="max-width: 65.5em;" id="i_080"> - <a rel="nofollow" href="images/i_080_grayscale.jpg"> - <img class="w100" src="images/i_080_grayscale.jpg" alt=""> - </a> - <div class="caption"> - <table class="caption-pg76"> - <tr> - <td class="tdl pre">1 Spare-rib</td> - <td class="tdl pre border-left"> 4 Fore-loin</td> - </tr> - <tr> - <td class="tdl pre">2 Hand</td> - <td class="tdl pre border-left"> 5 Hind-loin</td> - </tr> - <tr> - <td class="tdl pre">3 Belly or spring </td> - <td class="tdl pre border-left"> 6 Leg</td> - </tr> - </table> - </div> -</div> - - -<p class="noindent center bold p1">BACON.</p> - -<p>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.</p> - -<p><span class="smcap">Hams.</span>—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<span class="pagenum" id="Page_81">[81]</span> -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.</p> - - -<p class="noindent center bold p1">GAME.</p> - -<p><span class="smcap">Venison</span> 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.</p> - -<p>The <i>Joints</i> of Venison are only four; viz. The -haunch, neck, breast, and shoulder.</p> - -<p><span class="smcap">Hares.</span>—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.</p> - -<p><span class="smcap">Leverets</span> 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.</p> - -<p><span class="smcap">Rabbits.</span>—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.</p> - - -<p class="noindent center bold p1">POULTRY.</p> - -<p>(<span class="smcap">Poultry</span> <i>is in the greatest perfection when most -plentiful. It is generally dearest from February to -Midsummer, and cheapest in September.</i>)</p> - -<p><span class="smcap">Geese.</span>—The bill and feet of a young Goose<span class="pagenum" id="Page_82">[82]</span> -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.</p> - -<p><span class="smcap">Turkeys.</span>—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.</p> - -<p><span class="smcap">Fowls.</span>—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.</p> - -<p>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.</p> - -<p><span class="smcap">Ducks</span> and <span class="smcap">Ducklings</span>.—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.</p> - -<p>[Norfolk is famous for Turkeys, Geese, and -Ducks; Surrey and Sussex for Fowls and Ducklings.<span class="pagenum" id="Page_83">[83]</span> -The Dorking Fowls are in high estimation -in London.]</p> - -<p><span class="smcap">Pigeons.</span>—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.</p> - - -<p class="noindent center bold p1">WILD FOWL.</p> - -<p>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.</p> - -<p><span class="smcap">Pheasants.</span>—Cock Pheasants are best. Hens -are excellent when full of eggs.</p> - -<p><span class="smcap">Woodcocks.</span>—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. -<i>Land Rails and Snipes</i> are chosen by these -rules.</p> - -<p><span class="smcap">Partridges.</span>—The yellow legs of young partridges -become blue when old, and their bills changed -from yellow to a dark hue.</p> - -<p><span class="smcap">Quails.</span>—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.</p> - -<p><span class="smcap">Teal</span> is of a beautiful plumage, and very delicate -to eat. Their bills and feet are black, and are -shaped like those of a Duck.</p> - -<p><span class="smcap">Ruffs</span> and <span class="smcap">Rees</span> are chiefly found in Lincolnshire -and Cambridgeshire; and in April or May,<span class="pagenum" id="Page_84">[84]</span> -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.</p> - -<p><span class="smcap">Moor Game</span>, and even <span class="smcap">Grouse</span>, 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.</p> - -<p><span class="smcap">Small Birds</span>, of every description, should be -dressed immediately.</p> - - -<p class="noindent center bold p1">FISH.</p> - -<p class="noindent center"><i>General Rules for choosing it.</i></p> - -<p>(<i>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.</i>)</p> - -<p>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.</p> - -<p><span class="smcap">Sturgeon.</span>—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.</p> - -<p><span class="smcap">Caviare.</span>—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.</p> - -<p><span class="pagenum" id="Page_85">[85]</span></p> - -<p><span class="smcap">Turbot</span>, 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.</p> - -<p><span class="smcap">Soles</span> are to be chosen by these rules, particularly -as to the pink tinge round their bellies and under -their noses.</p> - -<p><span class="smcap">Cod Fish</span> should be thick at the neck, having -the gills red, the flesh very white, firm, hard, and -dear, and the eyes bright.</p> - -<p><span class="smcap">Haddock</span> are to be chosen by these rules. The -shortest fish are the best.</p> - -<p><span class="smcap">Salmon</span> 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.</p> - -<p><span class="smcap">Skate</span>, <span class="smcap">Maids</span>, and <span class="smcap">Thornbacks</span> 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.</p> - -<p><span class="smcap">Flounders</span>, <span class="smcap">Plaice</span>, &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.</p> - -<p><span class="smcap">Herrings</span>, <span class="smcap">Pilchards</span>, <span class="smcap">Whitings</span>, <span class="smcap">Sprats</span>, -&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,<span class="pagenum" id="Page_86">[86]</span> -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.</p> - -<p><span class="smcap">Mackerel</span> look beautifully bright when first -caught. These and <span class="smcap">Whitings</span> should be dressed -as soon as possible.</p> - - -<p class="noindent center bold p1">FRESH WATER FISH.</p> - -<p><span class="smcap">Pike</span> and <span class="smcap">Jack</span> are taken in rivers; they are very -dry eating, and require much seasoning and sauce.</p> - -<p><span class="smcap">Carp</span>, <span class="smcap">Tench</span>, and <span class="smcap">Perch</span>, are best eaten as -soon as caught; the latter is not so much esteemed -as the two former.</p> - -<p><span class="smcap">Smelts</span>, when fresh, have a fine bright appearance, -firm flesh, and a fragrant smell, like a cucumber.</p> - -<p><span class="smcap">Gudgeons</span>, <span class="smcap">Roach</span>, and <span class="smcap">Dace</span>, and most other -river fish, must be chosen by the rules already given.</p> - - -<p class="noindent center bold p1">BUTTER, CHEESE, and EGGS.</p> - -<p><span class="smcap">Butter</span> 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.</p> - -<p><span class="smcap">Cheese.</span> 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,<span class="pagenum" id="Page_87">[87]</span> -is generally good. Spanish arnatto is often used to -give the rind a beautiful red colour.</p> - -<p><span class="smcap">Eggs</span>.—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.</p> - - -<p class="noindent center bold p1">VEGETABLES.</p> - -<p class="noindent center">N.B. <span class="smcap">Vegetables</span> <i>are</i> <span class="smcap">cheapest</span> <i>soon after they -come into full season</i>.</p> - -<table class="pg87"> - <tr> - <td class="tdc border-top border-bottom">Names.</td> - <td class="tdc border-left border-top border-bottom border-right">When best.</td> - <td class="tdc border-left border-top border-bottom">Names.</td> - <td class="tdc border-left border-top border-bottom">When best.</td> - </tr> - <tr> - <td class="tdl">Artichokes</td> - <td class="tdl border-left border-right">July to October.</td> - <td class="tdl border-left">Endive</td> - <td class="tdl border-left">June & all Winter.</td> - </tr> - <tr> - <td class="tdl">Asparagus</td> - <td class="tdl border-left border-right">May to July.</td> - <td class="tdl border-left">Leeks</td> - <td class="tdl border-left">Sept. & all Winter.</td> - </tr> - <tr> - <td class="tdl">Beans, Windsor, &c.</td> - <td class="tdl border-left border-right">Midsummer to September.</td> - <td class="tdl border-left">Lettuces</td> - <td class="tdl border-left">April & all Summer.</td> - </tr> - <tr> - <td class="tdl">——– French</td> - <td class="tdl border-left border-right">Midsum<sup>r</sup>. & onw<sup>d</sup>.</td> - <td class="tdl border-left">Onions</td> - <td class="tdl border-left">June to November.</td> - </tr> - <tr> - <td class="tdl">——– Scarlet</td> - <td class="tdl border-left border-right">July to October.</td> - <td class="tdl border-left">Parsley</td> - <td class="tdl border-left">All the year.</td> - </tr> - <tr> - <td class="tdl">Beet-root</td> - <td class="tdl border-left border-right">All the year.</td> - <td class="tdl border-left">Parsnips</td> - <td class="tdl border-left">Aug. & all Winter.</td> - </tr> - <tr> - <td class="tdl">Borcole, or</td> - <td class="tdl border-left border-right">November and all</td> - <td class="tdl border-left">Peas (green)</td> - <td class="tdl border-left">June to September.</td> - </tr> - <tr> - <td class="tdl"> Scotch Kale</td> - <td class="tdl border-left border-right"> the Winter.</td> - <td class="tdl border-left">Potatoes</td> - <td class="tdl border-left">May & all the year.</td> - </tr> - <tr> - <td class="tdl">Brocoli</td> - <td class="tdl border-left border-right">October and ditto.</td> - <td class="tdl border-left">Radishes</td> - <td class="tdl border-left">March to July.</td> - </tr> - <tr> - <td class="tdl">Cabbage</td> - <td class="tdl border-left border-right">May & all Summer.</td> - <td class="tdl border-left">Small Salad</td> - <td class="tdl border-left">All the year.</td> - </tr> - <tr> - <td class="tdl">———– red</td> - <td class="tdl border-left border-right">July to September.</td> - <td class="tdl border-left">Salsafy and</td> - <td class="tdl border-left"> </td> - </tr> - <tr> - <td class="tdl">———– Plants</td> - <td class="tdl border-left border-right">All the year.</td> - <td class="tdl border-left"> Scarzonera</td> - <td class="tdl border-left">July and August.</td> - </tr> - <tr> - <td class="tdl">Carrots</td> - <td class="tdl border-left border-right">May till Winter.</td> - <td class="tdl border-left">Sea Kale</td> - <td class="tdl border-left">April and May.</td> - </tr> - <tr> - <td class="tdl">Cauliflowers</td> - <td class="tdl border-left border-right">June to August.</td> - <td class="tdl border-left">Spinach (spr<sup>g</sup>.)</td> - <td class="tdl border-left">March to July.</td> - </tr> - <tr> - <td class="tdl">Celery</td> - <td class="tdl border-left border-right">June till March.</td> - <td class="tdl border-left">Do. (Winter)</td> - <td class="tdl border-left">Winter and Spring.</td> - </tr> - <tr> - <td class="tdl">Corn Sallad</td> - <td class="tdl border-left border-right">May to July.</td> - <td class="tdl border-left">Turnips</td> - <td class="tdl border-left">May to September.</td> - </tr> - <tr> - <td class="tdl">Cucumbers</td> - <td class="tdl border-left border-right">June to September.</td> - <td class="tdl border-left">Turnip Tops.</td> - <td class="tdl border-left">February to May.</td> - </tr> -</table> - -<p>All <span class="smcap">vegetables</span> are best if dressed as soon -as gathered; and are in their greatest perfection -just before they begin to flower.</p> - -<p><span class="smcap">Most Articles for Pickling</span> 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.</p> - -<p><span class="smcap">Herbs</span>, 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<span class="pagenum" id="Page_88">[88]</span> -and dried <i>very quick</i> 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.</p> - -<p><span class="smcap">Sweet and Savory Herbs</span> are best in season -from May to August, according to their -kinds.</p> - -<p>The flavour and fragrance of <i>fresh herbs</i> are -much finer than of those that are dried.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_89">[89]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">PASTRY, &c.</p> - -<hr class="r10"> - -<p><i>Here follow a great variety of the most -useful and approved</i> <span class="smcap">receipts in domestic -economy</span>, <i>which are chiefly appropriate to the -Housekeeper’s department; consisting of directions -for making</i> <span class="smcap">pastry, confectionary, -preserves, pickles, perfumery, cosmetics, -british wines</span>, <i>various articles of</i> <span class="smcap">distillation, -family medicine</span>, <i>and many</i> <span class="smcap">miscellaneous -receipts</span> <i>of general utility</i>.</p> - - -<p class="noindent center bold p1">OBSERVATIONS ON PASTRY.</p> - -<p>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.</p> - -<p>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.</p> - - -<p class="noindent center bold p1">ON MAKING CAKES.</p> - -<p>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.<span class="pagenum" id="Page_90">[90]</span> -The cake will be the lighter if a dust of flour -be thrown on the currants and then shaken.</p> - -<p>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 -<i>quick</i> 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.</p> - - -<p class="noindent center p1 bold small">1. A RICH PLUM CAKE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_91">[91]</span> -for three hours, and put twelve sheets of paper under it to -keep it from burning.</p> -</div> - - -<p class="noindent center p1 bold small">2. A GOOD PLAIN CAKE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The following is a receipt for making a good plain cake, -to be given to children, at breakfast, instead of <i>buttered -bread</i>.</p> - -<p class="takeof-noindent">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 <i>three</i> -times or it will be in lumps, and heavy when baked.</p> -</div> - - -<p class="noindent center p1 bold small">3. ICEING FOR CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">4. A RICH SEED CAKE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">5. A PLAIN POUND CAKE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">6. RATAFIA CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_92">[92]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">7. WIGGS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">8. BATH CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">9. SHREWSBURY CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">10. PORTUGAL CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">11. GINGER CAKES WITHOUT BUTTER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">12. SAVOY CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_93">[93]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">13. SAFFRON CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">14. QUEEN CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">15. RICE CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">16. LEMON CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_94">[94]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">17. BANBURY CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">18. ALMOND CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">19. PLAIN GINGERBREAD.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">20. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_95">[95]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">21. CREAM CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">22. CRUMPETS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">23. MUFFINS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_96">[96]</span></p> - - -<p class="noindent center p1 bold small">24. COMMON BUNS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">25. CROSS BUNS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">26. RUSKS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">27. ORANGE CUSTARDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">28. BAKED CUSTARDS.</p> - -<p><span class="pagenum" id="Page_97">[97]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">29. RICE CUSTARDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">30. ALMOND CUSTARDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">31. LEMON CUSTARDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">32. ALMOND TARTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">33. GREEN ALMOND TARTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">34. ORANGE OR LEMON PIE.</p> - -<p><span class="pagenum" id="Page_98">[98]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">35. ORANGE TARTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">36. ORANGE PUFFS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">37. ENGLISH MACAROONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">38. FANCY BISCUITS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_99">[99]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">39. SPONGE BISCUITS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">40. FINE CHEESECAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">41. ALMOND CHEESECAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">42. BREAD CHEESECAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_100">[100]</span></p> - - -<p class="noindent center p1 bold small">43. RICE CHEESECAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">44. APPLE CAKES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">45. BLANCMANGE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">46. CLEAR BLANCMANGE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_101">[101]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">CONFECTIONARY.</p> - -<hr class="r10"> - -<p class="noindent center p1 bold small">47. TO PREPARE SUGAR FOR CANDYING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The first process is <i>clarifying</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">48. TO CANDY SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>bloom sugar</i>, 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 <i>feathered sugar</i>, 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.</p> - -<p class="takeof-noindent">It now arrives to the state called <i>crackled sugar</i>, 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.</p> - -<p class="takeof-noindent">The last stage of refining this article is called <i>caramel sugar</i>, -to obtain which it must be boiled longer than in any of the<span class="pagenum" id="Page_102">[102]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">49. <i>French Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put into a pan syrup enough of clarified sugar to fill the -moulds; boil it until it comes to the state called <i>small feather</i>, -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.</p> -</div> - - -<p class="noindent center p1 bold small">50. TO CANDY ANY SORT OF FRUIT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">51. BARLEY SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>crack</i>. 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 <i>crack</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">52. BON-BONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_103">[103]</span> -state called a <i>blow</i>, 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 <i>bon-bons</i> 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 <i>bon-bons</i> -are required to be coloured, add the colour just as the sugar -is ready to be taken off the fire.</p> -</div> - - -<p class="noindent center p1 bold small">53. CANDIED GINGER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">54. CANDIED HOREHOUND.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">55. WHITE SUGAR CANDY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">56. TO CLARIFY LOAF SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_104">[104]</span></p> - - -<p class="noindent center p1 bold small">57. TO CLARIFY COARSE BROWN SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">58. TO IMPROVE AND INCREASE SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">59. TO CANDY ORANGE PEEL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">60. CANDIED LEMON PEEL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">This is made by boiling lemon peel with sugar, and then -exposing to the air until the sugar crystallizes.</p> -</div> - - -<p class="noindent center p1 bold small">61. TO COLOUR CANDIED SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent"><i>Red.</i>—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.</p> - -<p class="takeof-noindent"><i>Blue.</i>—Put a little warm water in a plate, and rub an indigo-stone -in it till the colour has come to the tint required.</p> - -<p class="takeof-noindent"><i>Yellow.</i>—Rub with some water a little gamboge on a -plate, or infuse the heart of a yellow lily flower, with milk-warm -water.</p> - -<p class="takeof-noindent"><i>Green.</i>—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.</p> -</div> - - -<p class="noindent center p1 bold small">62. DEVICES IN SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Steep gum-tragacanth in rose-water, and with double refined -sugar make it into a paste, and colour and mould it to -fancy.</p> -</div> - - -<p class="noindent center p1 bold small">63. WHIPT SYLLABUB.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.<span class="pagenum" id="Page_105">[105]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">64. A SOLID SYLLABUB.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">65. SNOW BALLS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">66. CAPILLAIRE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">67. CONFECTIONARY DROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 -<i>drop</i>. 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<span class="pagenum" id="Page_106">[106]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">68. CHOCOLATE DROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">69. ORANGE-FLOWER DROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">70. COFFEE DROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">71. PEPPERMINT DROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The only requisites to make these are, extreme cleanliness, -the finest sugar, and a few drops of the essence of peppermint.</p> -</div> - - -<p class="noindent center p1 bold small">72. CLOVE DROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">73. GINGER DROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">74. LIQUORICE LOZENGES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of extract of liquorice,<br> -double refined sugar, each 10 oz.<br> -tragacanth, powdered, 3 oz.<br> -</p> - -<p class="takeof-bottom-nohanging">Powder them thoroughly, and make them into lozenges with -rose-water.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_107">[107]</span></p> - - -<p class="noindent center p1 bold small">75. EXTRACT OF LIQUORICE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">76. LIQUORICE JUICE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">77. REFINED LIQUORICE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">78. CANDIED ORANGE MARMALADE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_108">[108]</span> -slow fire. Boil it rather more than half an hour, put it -into pots: cover it with brandy paper, and tie it close down.</p> -</div> - - -<p class="noindent center p1 bold small">79. TRANSPARENT MARMALADE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">80. BARBERRY MARMALADE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">81. QUINCE MARMALADE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">82. SCOTCH MARMALADE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the juice of Seville oranges, 2 pints,<br> -yellow honey, 2 lbs. -</p> - -<p class="takeof-bottom-nohanging">Boil to a proper consistence.</p> -</div> - - -<p class="noindent center p1 bold small">83. HARTSHORN JELLY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_109">[109]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">84. WHIPT CREAM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">85. PISTACHIO CREAM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">86. ICE CREAM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">87. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_110">[110]</span> -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 <i>water ice</i>.</p> -</div> - - -<p class="noindent center p1 bold small">88. CURRANT JELLY.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take the juice of red currants, 1 lb.<br> -sugar, 6 oz. -</p> - -<p class="takeof-bottom-nohanging">Boil down.</p> -</div> - - -<p class="noindent center p1 bold small">89. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take the juice of red currants, and<br> -white sugar, equal quantities. -</p> - -<p class="takeof-bottom-nohanging">Stir it gently and smoothly for three hours, put it into glasses, -and in three days it will concrete into a firm jelly.</p> -</div> - - -<p class="noindent center p1 bold small">90. BLACK CURRANT JELLY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">91. APPLE JELLY.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of apple juice strained, 4 lbs.<br> -sugar, one pound.</p> - -<p class="takeof-bottom-nohanging">Boil to a jelly.</p> -</div> - - -<p class="noindent center p1 bold small">92. STRAWBERRY JELLY.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the juice of strawberries, 4 lbs.<br> -sugar, 2 lbs.<br> -</p> - -<p class="takeof-bottom-nohanging">Boil down.</p> -</div> - - -<p class="noindent center p1 bold small">93. GOOSEBERRY JELLY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">94. RASPBERRY CREAM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_111">[111]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">95. RASPBERRY JAM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">96. STRAWBERRY JAM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">97. RASPBERRY PASTE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">98. DAMSON CHEESE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">99. AN OMELETTE SOUFFLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_112">[112]</span> -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 <i>omelette souffle</i>; -as soon as it rises about four inches it is fit to serve up.</p> -</div> - - -<p class="noindent center p1 bold small">100. ORGEAT PASTE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p class="noindent center p1 bold small">101. PATE DE GUIMAUVE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of decoction of marshmallow roots, 4 oz.<br> -water, 1 gallon.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">102. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">103. PATE DE JUJUBES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of raisins stoned, 1 lb.<br> -currants picked,<br> -jujubes, opened, each 4 oz.<br> -water, a sufficient quantity.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_113">[113]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">TO PRESERVE FRUITS.</p> - -<hr class="r10"> - -<p><span class="smcap">Some</span> rules are necessary to be observed in -this branch of confectionary.</p> - -<p>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.</p> - -<p>When stone fruits are preserved, cover them -with mutton suet rendered, to exclude the air; -as air is sure to ruin them.</p> - -<p>All wet sweet-meats must be kept dry and -cool to preserve them from mouldiness and -damp.</p> - -<p>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.</p> - - -<p class="noindent center p1 bold small">104. TO BOTTLE DAMSONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">105. TO PRESERVE BARBERRIES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_114">[114]</span></p> - - -<p class="noindent center p1 bold small">106. GRAPES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">107. TO DRY CHERRIES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">108. TO CLARIFY HONEY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">109. TO PRESERVE CANDIED ORANGE FLOWERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">110. TO PRESERVE FRUITS IN BRANDY, OR OTHER SPIRITS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">111. SEVILLE ORANGES, WHOLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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,<span class="pagenum" id="Page_115">[115]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">112. CUCUMBERS AND MELONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">113. STRAWBERRIES, WHOLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">114. APRICOTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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,<span class="pagenum" id="Page_116">[116]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">115. CANDIED ANGELICA.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">116. CANDIED ERINGO.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">117. GOOSEBERRIES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_117">[117]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">PICKLING.</p> - -<hr class="r10"> - -<p><span class="smcap">This</span> branch of domestic economy comprises -a great variety of articles which are -essentially necessary to the convenience of -families.</p> - -<p>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.</p> - -<p>Pickles should never be handled with the -fingers, but taken out by a spoon, with holes -in it, kept for the purpose.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The spices, &c. generally used, are those -mentioned in the following receipt for walnuts.</p> - - -<p class="noindent center p1 bold small">118. TO PICKLE WALNUTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_118">[118]</span> -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;<a id="FNanchor_13" href="#Footnote_13" class="fnanchor">[13]</a> 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.</p> -</div> - -<p class="noindent center p1 bold small">119. ONIONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">120. SAUR KRAUT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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;<span class="pagenum" id="Page_119">[119]</span> -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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">121. PECCALILLI:—INDIAN METHOD.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">122. SAMPHIRE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_120">[120]</span></p> - - -<p class="noindent center p1 bold small">123. MUSHROOMS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">124. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">125. CUCUMBERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_121">[121]</span> -vinegar, and adding three or four cloves of garlic and -shalots.</p> -</div> - - -<p class="noindent center p1 bold small">126. ARTIFICIAL ANCHOVIES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">127. SALMON.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">128. TO PRESERVE FISH BY SUGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">129. TO SALT HAMS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">For three hams pound and mix together half a peck of -salt, half an ounce of salt prunella, three ounces of salt-petre,<span class="pagenum" id="Page_122">[122]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">130. TO DRY SALT BEEF AND PORK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">131. TO PICKLE IN BRINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">132. <i>To Salt by another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_123">[123]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">BRITISH WINES.</p> - -<p><span class="smcap">The</span> different processes in wine making, range -themselves under the following heads:</p> - -<p>Gathering the fruit,—picking the fruit,—bruising -the fruit,—and vatting the fruit.</p> - -<p>Vinous fermentation, flavouring the wine,—drawing -the must,—pressing the husks,—casking -the must.</p> - -<p>Spirituous fermentation, racking the wine,—fuming -the wine,—bottling and corking the -wine.</p> - - -<p class="noindent center p1 bold small">APPARATUS FOR WINE MAKING.</p> - -<p class="takeof-noindent">To make wine well, and with facility, persons -should have all the requisite apparatus, -namely, the <i>vats, vat-staff, fruit-bruiser, -strainer, hair-bags, canvas-bags, wine-press, -thermometer, and bottling-machine</i>.</p> - - -<p class="noindent center p1 bold small">133. GATHERING THE FRUIT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">134. PICKING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">135. BRUISING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_124">[124]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">136. VATTING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">137. VINOUS FERMENTATION.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">138. FLAVOURING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">When the vinous fermentation is about half over, the -flavouring ingredients are to be put into the vat and well<span class="pagenum" id="Page_125">[125]</span> -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 <i>must</i>.</p> -</div> - - -<p class="noindent center p1 bold small">139. DRAWING THE MUST.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">140. PRESSING THE HUSKS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">141. CASKING THE MUST.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">142. SPIRITUOUS FERMENTATION.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_126">[126]</span></p> - - -<p class="noindent center p1 bold small">143. RACKING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>wine</i> -and leaving the <i>lees</i> 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, -<i>after it has been well cleaned</i>; 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.</p> - -<p class="takeof-noindent">The racking off ought to be performed in temperate -weather, and as soon as the wines appear clear, a <i>second -racking</i> will make them <i>perfectly brilliant</i>, and if so they will -want no fining.</p> -</div> - - -<p class="noindent center p1 bold small">144. FINING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Many wines require fining <i>before</i> 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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">145. BOTTLING AND CORKING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_127">[127]</span> -a proper state. <i>The wines should be fine and brilliant</i>, or they -will never brighten after.</p> - -<p class="takeof-noindent">The bottles must be all sound, clean, and dry, with plenty -of good sound corks.</p> - -<p class="takeof-noindent">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 <i>pound and a quarter</i>, 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 <i>properly</i>, and may <i>break the bottle</i>. -The corks must so completely fill up the neck of each -bottle as to render them <i>air tight</i>, but leave a space of an -inch between the wine and the cork.</p> - -<p class="takeof-noindent">When all the wine is bottled, it is to be stored in a cool -cellar, and on <i>no account on the bottles’ bottoms</i>, but on their -sides and in saw-dust.</p> -</div> - - -<p class="noindent center p1 bold small">146. MR. CARNELL’s RECEIPT FOR RED GOOSEBERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take cold soft water, 10 gallons,<br> -red gooseberries, 11 gallons, and ferment.</p> - -<p class="takeof-middle-hanging">Now mix raw sugar, 16 lbs.<br> -beet-root, sliced, 2 lbs. and<br> -red tartar, in fine powder, 3 ounces.</p> - -<p class="takeof-bottom-hanging">Afterwards put in sassafras chips, 1 lb. and<br> -brandy, 1 gallon, or less.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">147. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">148. RED AND WHITE GOOSEBERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take cold soft water, 3 gallons,<br> -red gooseberries, 1½ gallons,<br> -white gooseberries, 2 gallons.</p> - -<p class="takeof-middle-nohanging">Ferment.<span class="pagenum" id="Page_128">[128]</span></p> - -<p class="takeof-middle-hanging">Now mix raw sugar, 5 lbs.<br> -honey, 1½ lbs.<br> -tartar, in fine powder, 1 oz.</p> - -<p class="takeof-bottom-hanging">Afterwards put in bitter almonds, two ounces,<br> -sweet-briar, one small handful, and<br> -brandy one gallon, or less.</p> - -<p class="takeof-noindent">This will make six gallons.</p> -</div> - - -<p class="noindent center p1 bold small">149. WHITE GOOSEBERRY OR CHAMPAIGNE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take cold soft water, 4½ gallons,<br> -white gooseberries, 5 gallons.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Now mix refined sugar, 6 pounds,<br> -honey, 4 pounds,<br> -white tartar, in fine powder, 1 oz.</p> - -<p class="takeof-bottom-hanging">Put in orange and lemon peel, one ounce dry, or two -ounces fresh; and add<br> -white brandy ½ a gallon.</p> - -<p class="takeof-noindent">This will make nine gallons.</p> -</div> - - -<p class="noindent center p1 bold small">150. GOOSEBERRY WINE OF THE BEST QUALITY, -RESEMBLING CHAMPAIGNE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_129">[129]</span></p> - - -<p class="noindent center p1 bold small">151. TO MAKE BRITISH CHAMPAIGNE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">The proportion of brandy to be used for this liquor, is -one pint to 7 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">152. GOOSEBERRY AND CURRANT WINE MIXED.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take cold soft water, 6 gallons,<br> -gooseberries, 4 do.<br> -currants, 4 do.</p> - -<p class="takeof-middle-hanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, raw sugar, 12 lbs.<br> -honey, 3 lbs. and<br> -tartar, in fine powder, 1½ oz.<br> -bitter almonds, 1½ oz.</p> - -<p class="takeof-bottom-nohanging">Put in brandy 6 pints, or more.</p> - -<p class="takeof-noindent">This will make 12 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">153. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take cold soft water, 5½ gallons,<br> -gooseberries and currants, 4 gallons.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Then add<br> -raw sugar, 12½ lbs.<br> -tartar, in fine powder, 1 oz.<br> -ginger, in powder, 3 ounces,<br> -sweet marjoram, ½ a handful,<br> -British spirits, 1 quart.</p> - -<p class="takeof-noindent">This will make 9 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">154. RED CURRANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take cold soft water, 11 gallons,<br> -red currants, 8 gallons,<br> -raspberries, 1 quart.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, raw sugar, 20 lbs.<br> -beet-root, sliced, 2 lbs. and<br> -red tartar, in fine powder, 3 ounces.</p> - -<p class="takeof-bottom-hanging">Put in 1 nutmeg, in fine powder; add<br> -brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">155. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Boil four gallons of spring water, and stir into it 1 lb. of -honey; when thoroughly dissolved, take it off the fire; then<span class="pagenum" id="Page_130">[130]</span> -stir it well in order to raise the scum, which take clean off, -and cool the liquor.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">156. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">157. RED AND WHITE CURRANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take cold soft water, 12 gallons,<br> -white currants, 4 do.<br> -red currants, 3 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, raw sugar, 25 lbs.<br> -white tartar, in fine powder, 3 oz.</p> - -<p class="takeof-bottom-hanging">Put in sweet-briar leaves, 1 handful,<br> -lavender leaves, 1 do.<br> -then add spirits, 2 quarts or more.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">158. DUTCH CURRANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 9 gallons,<br> -red currants, 10 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, raw sugar, 1O lbs.<br> -beet-root, sliced, 2 lbs.<br> -red tartar, in fine powder, 2 oz.</p> - -<p class="takeof-bottom-hanging">Put in bitter almonds, 1 oz.<br> -ginger, in powder, 2 oz.<br> -then add brandy, 1 quart.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - -<p><span class="pagenum" id="Page_131">[131]</span></p> - - -<p class="noindent center p1 bold small">159. DUTCH RED CURRANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 11 gallons,<br> -red currants, 8 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, raw sugar, 12 lbs.<br> -red tartar, in fine powder, 2 oz.</p> - -<p class="takeof-bottom-hanging">Put in coriander seed, bruised, 2 oz.<br> -then add British spirit, 2 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">160. MIXED BERRIES, FROM A SMALL GARDEN.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 11 gallons,<br> -fruit 8 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, treacle, 14 or 16 lbs.<br> -tartar, in powder, 1 oz.</p> - -<p class="takeof-bottom-hanging">Put in ginger, in powder, 4 oz.<br> -sweet herbs, 2 handsful:<br> -then add spirits, 1 or 2 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.<br> -</p> -</div> - - -<p class="noindent center p1 bold small">161. COMPOUND WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">162. OTHER MIXED FRUITS, OF THE BERRY KIND.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 2 gallons.<br> -fruit, 18 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, honey, 6 lbs.<br> -tartar, in fine powder, 2 oz.</p> - -<p class="takeof-bottom-hanging">Put in peach-leaves, 6 handsful;<br> -then add brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - -<p class="noindent center p1 bold small">163. WHITE CURRANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 9 gallons,<br> -white currants, 9 gallons,<br> -white gooseberries, 1 do.</p> - -<p class="takeof-middle-hanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix, refined sugar, 25 lbs.<br> -white tartar, in powder, 1 oz.<br> -clary seed, bruised, 2 oz. or<span class="pagenum" id="Page_132">[132]</span><br> -clary flowers, or sorrel flowers, 4 handsful;<br> -then add, white brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">164. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 10 gallons,<br> -white currants, 10 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix, refined sugar, 25 lbs.<br> -white tartar, in fine powder, 1 oz.<br> -then add, bitter almonds, 2 oz. and<br> -white brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">165. BLACK CURRANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 10 gallons,<br> -black currants, 6 do.<br> -strawberries, 3 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix, raw sugar, 25 lbs.<br> -red tartar, in fine powder, 6 oz.<br> -orange thyme, 2 handsful;<br> -then add brandy, 2 or 3 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">166. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 12 gallons,<br> -black currants, 5 do.<br> -white or red currants, or both, 3 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix, raw sugar, 30 lbs. or less,<br> -red tartar, in fine powder, 5 oz.<br> -ginger, in powder, 5 oz.<br> -then add brandy, 1 gallon, or less.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">167. STRAWBERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 7 gallons,<br> -cider, 6 do.<br> -strawberries, 6 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix, raw sugar, 16 lbs.<br> -red tartar, in fine powder, 3 oz.<br> -the peel and juice of two lemons;<br> -then add brandy, 2 or 3 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">168. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 10 gallons,<br> -strawberries, 9 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix, raw sugar, 25 lbs.<br> -red tartar, in fine powder, 3 oz.<span class="pagenum" id="Page_133">[133]</span><br> -2 lemons and 2 oranges, peel and juice;<br> -then add brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">169. RASPBERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 6 gallons,<br> -cider, 4 do.<br> -raspberries, 6 do.<br> -any other fruit, 3 do.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix, raw sugar, 18 or 20 lbs.<br> -red tartar, in fine powder, 3 oz.<br> -orange and lemon peel, 2 oz. dry, or 4 oz. fresh;<br> -then add brandy, 3 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">170. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">171. MULBERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">172. ELDER-BERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 16 gallons,<br> -Malaga raisins, 50 lbs.<br> -Elder-berries, 4 gallons,<br> -red tartar, in fine powder, 4 ounces.</p> - -<p class="takeof-bottom-hanging">Mix ginger, in powder, 5 ounces,<br> -cinnamon, cloves, and mace, of each 2 ounces,<span class="pagenum" id="Page_134">[134]</span><br> -3 oranges or lemons, peel and juice.<br> -Then add 1 gallon of brandy.</p> - -<p class="takeof-noindent">This will make 18 gallons.<br> -</p> -</div> - - -<p class="noindent center p1 bold small">173. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">174. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">175. IMITATION OF CYPRUS WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_135">[135]</span></p> - - -<p class="noindent center p1 bold small">176. ELDER-FLOWER WINE; OR ENGLISH FRONTINIAC.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">177. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">178. IMITATION OF PORT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 6 gallons of good cider,<br> -1½ gallons of port wine,<br> -1½ gallons of the juice of elder-berries,<br> -3 quarts of brandy,<br> -1½ ounces of cochineal.</p> - -<p class="takeof-noindent">This will produce nine gallons and a half.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_136">[136]</span> -sufficiently rough flavoured, add an ounce, or an ounce and -a half of roche-alum, which will, in most cases, impart a -sufficient astringency.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">179. WORTLEBERRY, OR BILBERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 6 gallons,<br> -cider, 6 gallons,<br> -berries, 8 gallons;</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix raw sugar 20 pounds,<br> -tartar, in fine powder, 4 ounces.</p> - -<p class="takeof-bottom-hanging">Add ginger, in powder, 4 ounces,<br> -lavender and rosemary leaves, 2 handsful,<br> -rum, or British spirits, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">180. BIRCH WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">181. <i>Another.</i></p> - -<p><span class="pagenum" id="Page_137">[137]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">182. BLACKBERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">183. SPRUCE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_138">[138]</span></p> - - -<p class="noindent center p1 bold small">184. JUNIPER-BERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 18 gallons,<br> -Malaga or Smyrna raisins, 35 lbs.<br> -juniper berries, 9 quarts,<br> -red tartar, 4 ounces,<br> -wormwood and sweet marjoram, each 2 handsful.<br> -British spirit, two quarts, or more.</p> - -<p class="takeof-noindent">Ferment for ten or twelve days.—This will make eighteen -gallons.</p> -</div> - -<p class="noindent center p1 bold small">185. DAMSON WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 11 gallons,<br> -damsons, 8 gallons;</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix raw sugar, 30 lbs.<br> -red tartar, in fine powder, 6 oz.</p> - -<p class="takeof-bottom-nohanging">Add brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> - -<p class="takeof-noindent">“When the <i>must</i>,” 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.”</p> -</div> - - -<p class="noindent center p1 bold small">186. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">187. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_139">[139]</span> -then bottle, putting a lump of sugar into every bottle. The -small damson is the best for this purpose.</p> -</div> - - -<p class="noindent center p1 bold small">188. CHERRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 10 gallons,<br> -cherries, 10 gallons.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix raw sugar, 30 lbs.<br> -red tartar in fine powder, 3 oz.</p> - -<p class="takeof-bottom-nohanging">Add brandy, 2 or 3 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">189. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">190. MORELLA WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">191. PEACH WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 18 gallons,<br> -refined sugar, 25 lbs.<br> -honey, 6 lbs.<br> -white tartar, in fine powder, 2 ounces,<br> -Peaches, sixty or eighty in number.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-nohanging">Then add 2 gallons of brandy.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> - -<p class="takeof-noindent">The <i>first division</i> is to be put into the vat, and the day -after, <i>before</i> the peaches are put in take the stones from<span class="pagenum" id="Page_140">[140]</span> -them, break them and the kernels, then put them and the -pulp into the vat, and proceed with the general process.</p> -</div> - - -<p class="noindent center p1 bold small">192. PEACH AND APRICOT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">193. APRICOT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">194. LEMON WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Cork the bottle well; keep it cool, and it will be fit to -drink in a month or six weeks.</p> -</div> - - -<p class="noindent center p1 bold small">195. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_141">[141]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">196. APPLE WHITE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 2 gallons,<br> -apples, well bruised, 3 bushels,<br> -honey, 10 lbs.<br> -white tartar, 2 ounces,<br> -1 nutmeg, in powder,<br> -rum, 2 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">197. APPLE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">198. APPLE RED WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold, soft water, 2 gallons,<br> -apples, well bruised, 3 bushels.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix, raw sugar, 15 lbs.<br> -beet-root sliced, 4 lbs.<br> -red tartar, in fine powder, 3 oz.<br> -then add ginger, in powder, 3 oz.<br> -rosemary and lavender leaves, of each 2 handsful,<br> -British spirits, 2 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">199. QUINCE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>perspire</i>. 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<span class="pagenum" id="Page_142">[142]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">200. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">201. ORANGE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">202. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_143">[143]</span> -four months, but it should remain in bottle for twelve -months before it is drank.</p> -</div> - - -<p class="noindent center p1 bold small">203. ORANGE AND LEMON WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">204. PARSNIP WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">205. WHITE MEAD WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 17 gallons,<br> -white currants, 6 quarts.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix honey, 30 pounds,<br> -white tartar, in fine powder, 3 oz.</p> - -<p class="takeof-bottom-hanging">Add balm and sweetbriar, each 2 handsful,<br> -white brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">206. RED MEAD, OR METHEGLIN WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 17 gallons,<br> -red currants, 6 quarts,<br> -black currants, 2 quarts.</p> - -<p class="takeof-middle-nohanging">Ferment.<span class="pagenum" id="Page_144">[144]</span></p> - -<p class="takeof-middle-hanging">Mix honey, 25 pounds,<br> -beet-root, sliced, 1 pound,<br> -red tartar, in fine powder, 4 oz.</p> - -<p class="takeof-bottom-hanging">Add cinnamon in powder, 2 oz.<br> -brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">207. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">208. WALNUT MEAD WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Then make it up, and after it has stood for three months, -bottle it.</p> -</div> - - -<p class="noindent center p1 bold small">209. HONEY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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,<span class="pagenum" id="Page_145">[145]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">210. COWSLIP RED WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 18 gallons,<br> -Smyrna raisins, 40 lbs.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix beet-root, sliced, 3 lbs.<br> -red tartar, in fine powder, 2 oz.</p> - -<p class="takeof-bottom-hanging">Add cowslip-flowers, 14 lbs.<br> -cloves and mace, in powder, 1 oz.<br> -brandy, one gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">211. COWSLIP WHITE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 18 gallons,<br> -Malaga raisins, 35 lbs.<br> -white tartar, in fine powder, 2 oz.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-nohanging">Mix cowslip-flowers, 16 lbs.</p> - -<p class="takeof-middle-nohanging">Add white brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">212. COWSLIP MEAD.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">213. CIDER WHITE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 2 quarts,<br> -cider, 9 gallons,<br> -honey, 8 pounds,<br> -white tartar, in fine powder, 2 oz.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-nohanging">Mix cinnamon, cloves, and mace, 2 oz.</p> - -<p class="takeof-bottom-nohanging">Add rum, half a gallon.</p> - -<p class="takeof-noindent">This will make 9 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">214. CIDER RED WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 3 gallons,<br> -cider, 16 gallons,<br> -honey, 10 pounds.</p> - -<p class="takeof-middle-nohanging">Ferment.<span class="pagenum" id="Page_146">[146]</span></p> - -<p class="takeof-middle-hanging">Add raw sugar, 4 pounds,<br> -beet-root, sliced, 4 pounds,<br> -red tartar, in fine powder, 6 oz.</p> - -<p class="takeof-bottom-hanging">Mix sweet marjorum and sweetbriar, 3 handsful,<br> -rum, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">215. CIDER WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 4 gallons,<br> -cider, 15 gallons,<br> -honey, 12 pounds,<br> -tartar, in fine powder, 2 oz.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix ginger, in powder, 6 oz.<br> -sage and mint, 2 handsful.</p> - -<p class="takeof-bottom-nohanging">Add British spirits, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">216. GRAPE RED WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 5 gallons,<br> -black, or red grapes, 40 pounds.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix cider, 9 gallons,<br> -raw sugar, 20 pounds,<br> -barberry leaves, 3 handsful,<br> -beet-root, sliced, 2 pounds,<br> -red tartar, in powder, 4 ounces.</p> - -<p class="takeof-bottom-hanging">Add white elder-flowers, 6 handsful, or sassafras chips, 4 pounds.<br> -Brandy, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">217. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 6 gallons,<br> -grapes, of any colour, 30 pounds.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-bottom-hanging">Mix treacle, 10 pounds,<br> -beet-root, sliced, 1½ pounds,<br> -red tartar, in powder, 2 ounces.<br> -Add rosemary leaves, 2 handsful,<br> -brandy, ½ a gallon.</p> - -<p class="takeof-noindent">This will make 9 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">218. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 8 gallons,<br> -grapes, of any sort, 100 pounds.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix raw sugar, 20 pounds,<br> -beet-root, sliced, 4 pounds,<br> -barberry-leaves, 4 handsful,<br> -red tartar, in powder, 6 ounces.<span class="pagenum" id="Page_147">[147]</span></p> - -<p class="takeof-bottom-hanging">Add coriander seed, bruised, 2 ounces,<br> -brandy, 6 quarts.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">219. GRAPE WHITE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 13 gallons,<br> -white grapes, 50 pounds.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix refined sugar, 25 pounds,<br> -white tartar, in powder, 3 ounces.</p> - -<p class="takeof-bottom-hanging">Add clary seed, bruised, 3 ounces, or<br> -clary flowers, 6 handsful,<br> -Rum, 1 gallon.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">220. <i>Another Grape Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">221. RAISIN WINE, EQUAL TO SHERRY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">222. <i>Another Raisin Wine.</i></p> - -<p><span class="pagenum" id="Page_148">[148]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">223. GINGER WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cold soft water, 19 gallons,<br> -Malaga raisins, 50 lbs.<br> -white tartar, in powder, 4 oz.</p> - -<p class="takeof-middle-nohanging">Ferment.</p> - -<p class="takeof-middle-hanging">Mix ginger, in powder, or bruised, 20 oz.<br> -18 lemons, peel and juice.</p> - -<p class="takeof-bottom-nohanging">Add brandy, 2 quarts, or more.</p> - -<p class="takeof-noindent">This will make 18 gallons.</p> -</div> - - -<p class="noindent center p1 bold small">224. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 20 quarts of water,<br> -5 lbs. of sugar,<br> -3 oz. of white ginger,<br> -1 oz. of stick liquorice.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">225. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_149">[149]</span> -be two-thirds Malaga, and one third Muscadel. Spring -and autumn are the best seasons for making this wine.</p> -</div> - - -<p class="noindent center p1 bold small">226. RHUBARB WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of sliced rhubarb, 2½ oz.<br> -lesser cardamom seeds, bruised and husked, ½ oz.<br> -saffron, 2 drachms,<br> -Spanish white wine, 2 pints,<br> -proof spirit, ½ pint.</p> - -<p class="takeof-bottom-nohanging">Digest for ten days, and strain.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">227. SAGE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">228. GILLIFLOWER WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">229. TURNIP WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_150">[150]</span> -it close for three months, and draw it off into another vessel, -when it is fine bottle it off.</p> - -<p class="takeof-noindent">This is an excellent wine for gouty habits, and is much -recommended in such cases in lieu of any other wine.</p> -</div> - - -<p class="noindent center p1 bold small">230. ROSE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">231. BARLEY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">232. ENGLISH FIG-WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_151">[151]</span></p> - - -<p class="noindent center p1 bold small">233. SYCAMORE WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">234. BALM WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">235. SCURVY-GRASS WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Scurvy-grass, or spoonwort, is a very sovereign medicinal -herb, appropriated chiefly to the health of invalids.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_152">[152]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">236. CHEAP AND WHOLESOME CLARET.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">237. DRY WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">MANAGEMENT OF BRITISH WINES.</p> - - -<p class="noindent center p1 bold small">238. <i>To guard against unripe Fruit</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">If the season proves bad, so that some fruits are not sufficiently -ripe, immediately after the vinous fermentation, and -the <i>must</i> 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.</p> -</div> - - -<p class="noindent center p1 bold small">239. <i>To keep and manage Wines</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_153">[153]</span> -ascends into the cask. As soon as it is burnt out, fill up the -cask with wine, and bung it up tight.</p> -</div> - - -<p class="noindent center p1 bold small">240. <i>To sweeten a foul Cask</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">241. <i>To improve Poor Wines</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Or, draw off three or four quarts of such wine, and fill -the cask up with strong wine.</p> -</div> - - -<p class="noindent center p1 bold small">242. <i>To improve Wine when lowering or decaying</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">243. <i>To restore Flat Wines</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">244. <i>To remove a musty or disagreeable taste in Wines</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">245. <i>Another Method</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">246. <i>Another Method</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Oil poured upon wine, or any other liquor, will prevent -it from growing musty, or becoming corrupt.</p> -</div> - -<p><span class="pagenum" id="Page_154">[154]</span></p> - - -<p class="noindent center p1 bold small">247. <i>To take away the ill scent of Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Bake a long roller of dough, stuck well with cloves, and -hang it in the cask.</p> -</div> - - -<p class="noindent center p1 bold small">248. <i>To pass White Wine off for Champaign</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">249. <i>To make Wine sparkle like Champaign.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">250. <i>To clear foul or ropy Wines</i>.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 1 ounce of chalk, in powder,<br> -½ an ounce of burnt alum,<br> -the white of an egg, and<br> -one pint of spring water.</p> - -<p class="takeof-middle-nohanging">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.</p> - -<p class="takeof-top-hanging">Or, take 1 oz. of ground rice,<br> -½ oz. of burnt alum, and<br> -½ oz. of bay-salt.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-top-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">251. <i>Another Method</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_155">[155]</span></p> - - -<p class="noindent center p1 bold small">252. <i>To correct green or harsh Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 1 oz. of salt,<br> -½ an oz. of calcined gypsum, in powder, and<br> -1 pint of skimmed milk.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">253. <i>To correct sharp, tart, acid Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">254. <i>To restore sour Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take calcined gypsum, in powder, 1 oz.<br> -cream of tartar, in powder, 2 oz.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">255. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">256. <i>To fine or clarify Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">257. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Or, take 1½ oz. of gum-arabic, in fine powder, and<br> -1 oz. of chalk, in powder.</p> - -<p class="takeof-bottom-nohanging">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.</p> -<p><span class="pagenum" id="Page_156">[156]</span></p> - -<p class="takeof-top-hanging">Or, take the yolk and white of an egg,<br> -½ oz. of chalk, in powder, and<br> -½ oz. of burnt alum, in powder.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">258. <i>To sweeten Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">259. <i>To stop the Fermentation of Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">260. <i>To restore pricked British Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Rack the wines down to the lees into another cask, where -the lees of good wines are fresh, then put a pint of strong<span class="pagenum" id="Page_157">[157]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">261. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">N. B. This method will answer for all made wines.</p> -</div> - - -<p class="noindent center p1 bold small">262. A NEW METHOD OF MAKING CURRANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_158">[158]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">PERFUMERY AND COSMETICS.</p> - -<hr class="r10"> - -<p class="noindent center p1 bold small">263. A NATURAL DENTIFRICE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">264. TO MAKE EAU DE MELISSE DES CARMES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of spirit of balm, 8 pints,<br> -lemon peel, 4 do.<br> -nutmegs, and<br> -coriander seeds, each, 2 do.<br> -rosemary, marjoram,<br> -thyme, hissop,<br> -cinnamon, sage,<br> -aniseed, cloves,<br> -angelica roots, each 1 pint.</p> - -<p class="takeof-bottom-nohanging">Mix. Distil and keep it for a year in an ice-house.</p> - -<p class="takeof-noindent">This is the original receipt of the barefooted <i>Carmelites</i>, -now in possession of the company of apothecaries of Paris, -who sell a vast quantity of this celebrated water.</p> -</div> - - -<p class="noindent center p1 bold small">265. EAU DE COLOGNE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of essence de bergamotte, 3 oz.<br> -Neroli, 1½ drachms.<br> -cedrat, 2 do.<br> -lemon, 3 do.<br> -oil of rosemary, 1 do.<br> -spirit of wine, 12 lbs.<br> -——— rosemary, 3¼ do.<br> -eau de melissee de Carmes, 2¼ do.</p> - -<p class="takeof-bottom-nohanging">Mix. Distil in <i>balneum mariæ</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">266. EAU DE BOUQUET.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of sweet-scented honey water, 1 oz.<br> -eau sans pareille, 1½ do.<br> -essence de jasmin, 5 drachms,<br> -syrup of cloves, and<br> -spirit of violets, each, 4 drachms,<span class="pagenum" id="Page_159">[159]</span><br> -calamus aromaticus,<br> -long-rooted cyperus,<br> -lavender, each, 2 do.<br> -essence of neroli, 1 scruple.</p> - -<p class="takeof-bottom-nohanging">Mix. Some add a few grains of musk and ambergris: it is -sweet scented, and may be made into a ratafia with sugar.</p> -</div> - - -<p class="noindent center p1 bold small">267. ESSENCE DE JASMIN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>balneum mariæ</i>.</p> -</div> - - -<p class="noindent center p1 bold small">268. THE BEST HONEY WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">269. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">270. OTTAR OF ROSES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>ottar</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">271. ENGLISH MILK OF ROSES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 2 lbs. of Jordan almonds,<br> -5 quarts of rose water,<br> -1 do. of rectified spirit of wine,<br> -½ an oz. of oil of lavender,<br> -2 oz. of Spanish oil-soap, and<br> -4 oz. of cream of roses.</p> - -<p class="takeof-bottom-nohanging">Blanch the almonds in boiling water, dry them well in a -cloth, then pound them in a mortar until they become a<span class="pagenum" id="Page_160">[160]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">272. FRENCH MILK OF ROSES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Mix together 4 oz. of oil of almonds,<br> -½ an oz. of English oil of lavender,<br> -2 quarts of spirit of wine, and<br> -10 do. of rose-water.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">273. CREAM OF ROSES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 1 lb. of oil of sweet almonds,<br> -1 oz. of spermaceti,<br> -1 oz. of white wax,<br> -1 pint of rose-water, and<br> -2 drachms of Malta rose, or nerolet essence.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">274. COLD CREAM POMATUM, FOR THE COMPLEXION.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">275. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take 4 ounces of clear trotter oil, one ounce of oil of -jesamine, 2 ounces of spermaceti, and one ounce of white<span class="pagenum" id="Page_161">[161]</span> -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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">In summer every thing must be kept cool after the melting -and mixing. More wax must likewise be used in summer -than in winter.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">276. POMADE DIVINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">277. PEARL WATER, FOR THE FACE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">This compound liquid, when put up in proper phials, in<span class="pagenum" id="Page_162">[162]</span> -Italy, is called <i>tincture of pearls</i>. It is an excellent cosmetic -for removing freckles from the face, and for improving the -complexion.</p> -</div> - - -<p class="noindent center p1 bold small">278. ALMOND BLOOM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of Brazil dust, 1 oz.<br> -water, 3 pints,<br> -isinglass, 6 drachms,<br> -cochineal, 2 do.<br> -alum, 1 oz.<br> -borax, 3 drachms.</p> -</div> - - -<p class="noindent center p1 bold small">279. ALMOND PASTE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of blanched sweet almonds, 1 lb.<br> - ———– bitter do. ½ lb.<br> - sugar, 1 lb.</p> - -<p class="takeof-bottom-nohanging">Beat up with orange flower water.</p> -</div> - - -<p class="noindent center p1 bold small">280. COMMON ALMOND PASTE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">281. ORANGE POMATUM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 5 pounds of hog’s-lard,<br> -1 pound of mutton suet,<br> -3 ounces of Portugal water,<br> -½ an ounce of essence of bergamot,<br> -4 ounces of yellow wax, and<br> -½ a pound of palm oil.</p> - -<p class="takeof-bottom-nohanging">Mix.</p> -</div> - - -<p class="noindent center p1 bold small">282. SOFT POMATUM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 25 pounds of hog’s-lard,<br> -8 pounds of mutton suet,<br> -6 ounces of oil of bergamot,<br> -4 ounces of essence of lemons,<br> -½ an ounce of oil of lavender, and<br> -¼ of an ounce of oil of rosemary.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - -<p><span class="pagenum" id="Page_163">[163]</span></p> - - -<p class="noindent center p1 bold small">283. COMMON POMATUM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">284. HARD POMATUM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 30 pounds of suet,<br> -1½ pounds of white wax,<br> -6 ounces of essence of bergamot,<br> -4 ounces of lemon,<br> -1 oz. of lavender,<br> -4 drachms of oil of rosemary, and<br> -2 drachms of essence of ambergris.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">285. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">286. ROSEMARY POMATUM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Strip a large double handful of rosemary; boil it in a tin -or copper vessel, with half a pound of common soft<span class="pagenum" id="Page_164">[164]</span> -pomatum, till it comes to about 3 or 4 ounces; strain it off, -and keep it in the usual way.</p> -</div> - - -<p class="noindent center p1 bold small">287. PEARL POWDER, FOR THE FACE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">There are several sorts: the finest is made from <i>real -pearls</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">288. BISMUTH PEARL POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The next best pearl powder is made as follows:—</p> - -<p class="takeof-top-hanging">Take 4 ounces of the best magistery of bismuth,<br> -2 ounces of fine starch powder.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">289. ORANGE FLOWER PASTE, FOR THE HANDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">This paste is made abroad, but comes here very damaged, -the sea-air destroying its properties.</p> -</div> - - -<p class="noindent center p1 bold small">290. CORAL TOOTH POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take 4 ounces of coral, reduced to an impalpable powder,<br> -8 ounces of very light Armenian bole,<br> -1 ounce of Portugal snuff,<br> -1 ounce of Havannah snuff,<br> -1 ounce of good burnt tobacco ashes, and<br> -1 ounce of gum myrrh, well pulverized.</p> - -<p class="takeof-bottom-nohanging">Mix them together, and sift them twice.</p> -</div> - -<p><span class="pagenum" id="Page_165">[165]</span></p> - - -<p class="noindent center p1 bold small">291. A GOOD TOOTH POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">292. AN ASTRINGENT FOR THE TEETH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">293. TO CLEAN THE TEETH.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of good soft water, 1 quart,<br> -juice of lemon, 2 ounces,<br> -burnt alum, 6 grains,<br> -common salt, 6 grains.</p> - -<p class="takeof-middle-nohanging">Mix.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">294. TO MAKE THE TEETH WHITE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">A mixture of honey with the purest charcoal will prove -an admirable cleanser.</p> -</div> - - -<p class="noindent center p1 bold small">295. AN EXCELLENT OPIATE FOR THE TEETH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">296. VEGETABLE TOOTH-BRUSHES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p><span class="pagenum" id="Page_166">[166]</span></p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">297. <i>Other Vegetable Tooth Brushes.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">298. ROSE LIP-SALVE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put 8 ounces of the best olive oil into a wide-mouthed -bottle, add two ounces of the small parts of alkanet-root.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">The common way is to make this salve up into small cakes; -in that form the colour is very apt to be impaired.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">299. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">300. WHITE LIP-SALVE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">301. TO SWEETEN THE BREATH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_167">[167]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">302. TO PERFUME CLOTHES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">303. PERFUMED BAGS FOR DRAWERS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Cut, slice, and mix well together, in the state of very gross -powder, the following ingredients:<br> -2 oz. of yellow saunders,<br> -2 oz. of coriander seeds,<br> -2 oz. of orris root,<br> -2 oz. of calamus aromaticus,<br> -2 oz. of cloves,<br> -2 oz. of cinnamon bark,<br> -2 oz. of dried rose leaves,<br> -2 oz. of lavender flowers, and<br> -1 lb. of oak shavings.</p> - -<p class="takeof-bottom-nohanging">When properly mixed, stuff the above into small linen -bags, which place in drawers, wardrobes, &c., which are -musty, or liable to become so.</p> -</div> - - -<p class="noindent center p1 bold small">304. EXCELLENT PERFUME FOR GLOVES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">305. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">306. TINCTURE OF MUSK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">307. A PERFUME TO PREVENT PESTILENTIAL AIRS, &C.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_168">[168]</span></p> - - -<p class="noindent center p1 bold small">308. PASTILS FOR PERFUMING SICK ROOMS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Powder separately the following ingredients, and then -mix, on a marble slab,</p> - -<p class="takeof-top-hanging">1 lb. of gum benzoin,<br> -8 oz. of gum storax,<br> -1 lb. of frankincense, and<br> -2 lbs. of fine charcoal.</p> - -<p class="takeof-middle-hanging">Add to this composition the following liquids:<br> -6 oz. of tincture of benzoin,<br> -2 oz. of essence of ambergris,<br> -1 oz. of essence of musk,<br> -2 oz. of almond oil, and<br> -4 oz. of clear syrup.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">309. AROMATIC PASTILS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">310. HAIR POWDER PERFUME.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_169">[169]</span></p> - - -<p class="noindent center p1 bold small">311. AMBERGRIS PERFUME.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">312. MUSK AND CIVET PERFUMES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">313. ORRIS PERFUME.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">314. VIOLET PERFUME.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Keep this perfume in the same manner as the others. -What is sold at the druggist’s shops is generally adulterated.</p> -</div> - - -<p class="noindent center p1 bold small">315. ROSE PERFUME.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_170">[170]</span> -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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">316. BERGAMOT PERFUME.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">317. AMBERGRIS HAIR-POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">318. MUSK AND CIVET HAIR-POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">319. VIOLET HAIR-POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Mix twelve pounds of hair-powder with three pounds of the -violet perfume, and lay it by for use.</p> -</div> - - -<p class="noindent center p1 bold small">320. ROSE HAIR-POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">321. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_171">[171]</span></p> - - -<p class="noindent center p1 bold small">322. TO DESTROY SUPERFLUOUS HAIR.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of fresh lime-stone, 1 oz.<br> -pure potass, 1 drachm,<br> -sulphuret of potass, 1 drachm.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">323. SPANISH LADIES’ ROUGE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">324. SPANISH VERMILION FOR THE TOILETTE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">325. ECONOMICAL ROUGE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_172">[172]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">326. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of French chalk, powdered, 4 oz.<br> -oil of almonds, 2 drachms,<br> -carmine, 1 do.</p> -</div> - - -<p class="noindent center p1 bold small">327. TURKISH BLOOM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">328. A WASH FOR SUN-BURNT FACES AND HANDS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">To each pound of ox-gall, add,<br> -roche alum, 1 drachm,<br> -rock salt, ½ oz.<br> -sugar candy, 1 oz.<br> -borax, 2 drachms,<br> -camphor, 1 drachm.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">329. MACOUBA SNUFF.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>fetor</i> in scum and residuum, is evaporated and -ground in the usual manner.</p> -</div> - - -<p class="noindent center p1 bold small">330. CEPHALIC SNUFF.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Its basis is powdered <i>asarum</i>, (vulgo Asarabacca), reduced -by admixture with a small portion of powdered <i>dock-leaf</i>, or -any other innoxious vegetable. The finely levigated snuff, -known as “Scotch,” may be added agreeable to the taste of the<span class="pagenum" id="Page_173">[173]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">331. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">332. TO IMITATE SPANISH SNUFF.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">333. LONDON IMITATION OF SPANISH AND OTHER -FOREIGN SNUFFS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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!</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_174">[174]</span></p> - - -<p class="noindent center p1 bold small">334. TRANSPARENT SOAP.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">335. WINDSOR SOAP.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">336. ALMOND SOAP.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">337. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">338. MARBLED SOAP BALLS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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 <i>cut soap</i>; for if it be<span class="pagenum" id="Page_175">[175]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">339. TO IMITATE NAPLES SOAP.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_176">[176]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">SIMPLE DISTILLED WATERS.</p> - -<hr class="r10"> - -<p class="noindent center p1 bold small">340. PRESERVATION OF FLOWERS FOR DISTILLATION.</p> - -<p class="takeof-noindent"><span class="smcap">Rub</span> 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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p><span class="pagenum" id="Page_177">[177]</span></p> - - -<p class="noindent center p1 bold small">341. GENERAL RULES FOR THE DISTILLATION -OF SIMPLE WATERS.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">2. Having bruised the subjects a little, pour -thereon thrice their quantity of spring water.</p> - -<p class="takeof-noindent">This quantity is to be diminished or increased, -according as the plants are more or -less juicy than ordinary.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">3. Formerly, some vegetables were slightly -fermented with the addition of yeast, previous -to their distillation.</p> - -<p class="takeof-noindent">4. If any drops of oil swim on the surface -of the water, they are to be carefully taken off.</p> - -<p class="takeof-noindent">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.</p> - - -<p class="noindent center p1 bold small">342. STILLS FOR SIMPLE WATERS.</p> - -<p class="takeof-noindent">The instruments chiefly used in the distillation -of simple waters are of two kinds, commonly -called the hot still, or alembic, and the<span class="pagenum" id="Page_178">[178]</span> -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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - - -<p class="noindent center p1 bold small">343. EXPEDITIOUS MODE OF DISTILLING SIMPLE WATERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_179">[179]</span> -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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">344. ROSEMARY WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_180">[180]</span></p> - - -<p class="noindent center p1 bold small">345. SIMPLE ALEXETERIAL WATERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Or, take of elder flowers, moderately dried, 2 pounds; -angelica leaves, fresh gathered, 1 pound; water, a sufficient -quantity. Distil off three gallons.</p> -</div> - - -<p class="noindent center p1 bold small">346. SIMPLE PENNYROYAL WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take of pennyroyal leaves, dry, a pound and a half; -water, as much as will prevent burning. Draw off by distillation -1 gallon.</p> -</div> - - -<p class="noindent center p1 bold small">347. SIMPLE SPEARMINT WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Or, take spearmint leaves, dried, 1½ lbs., water as much as -is sufficient to prevent burning. Draw off by distillation 1 -gallon.</p> -</div> - - -<p class="noindent center p1 bold small">348. CINNAMON WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of bruised cinnamon, 1 lb.<br> -water, 2 gallons.</p> - -<p class="takeof-bottom-nohanging">Simmer in a still for half an hour, put what comes over -into the still again; when cold, strain through flannel.</p> -</div> - - -<p class="noindent center p1 bold small">349. EAU SANS-PAREIL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>green</i> nor <i>mellow</i> 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.</p> -</div> - - -<p class="noindent center p1 bold small">350. JESSAMINE WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">The powder or sediment which has been left at the bottom<span class="pagenum" id="Page_181">[181]</span> -of the vessel, when dried by the heat of the sun, answers -very well for making almond paste for the hands.</p> -</div> - - -<p class="noindent center p1 bold small">351. JAMAICA PEPPER WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">352. MYRTLE WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">353. ORANGE FLOWER WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take two pounds of orange flowers, and twenty-four -quarts of water, and draw over three pints.</p> - -<p class="takeof-noindent">Or, take twelve pounds of orange flowers, and sixteen -quarts of water, and draw over fifteen quarts.</p> -</div> - - -<p class="noindent center p1 bold small">354. ORANGE PEEL WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">355. PEPPERMINT WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the herb of peppermint, dried, 1½ lbs.<br> -water, as much as is sufficient to prevent burning.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">356. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of oil of peppermint, 1 pound,<br> -water, a sufficient quantity.</p> - -<p class="takeof-bottom-nohanging">Draw off 30 gallons. This is stimulant and carminative; -and covers disagreeable flavours.</p> -</div> - - -<p class="noindent center p1 bold small">357. PORTUGAL AND ANGEL WATERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_182">[182]</span> -spirit of ambergris. Shake the whole well together, and the -process will be finished.</p> -</div> - - -<p class="noindent center p1 bold small">358. ROSE WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the leaves of fresh damask roses, with<br> -the heels cut off, 6 lbs.<br> -water, as much as to prevent burning.</p> - -<p class="takeof-bottom-nohanging">Distil off a gallon.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">359. STRAWBERRY WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the bruised fruit, 20 lbs.<br> -water a sufficient quantity.</p> - -<p class="takeof-bottom-nohanging">Draw off two gallons and a half: this water is very fragrant.</p> -</div> - - -<p class="noindent center p1 bold small">360. COMMON DISTILLED WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of water, 10 gallons.</p> - -<p class="takeof-bottom-nohanging">Distil. Throw away the first ⅓ gallon, and draw off four -gallons, which keep in glass or stone ware.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_183">[183]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">COMPOUND DISTILLED WATERS.</p> - -<hr class="r10"> - -<p class="noindent center p1 bold small">361. GENERAL RULES FOR THE DISTILLATION -OF SPIRITUOUS WATERS.</p> - -<p class="takeof-noindent">1. The plants and their parts ought to be -moderately and newly dried, except such as -are ordered to be fresh gathered.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">4. In the distillation of these waters, the -genuine brandy obtained from wine is directed.</p> - -<p class="takeof-noindent">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.</p> - - -<p class="noindent center p1 bold small">362. BERGAMOT WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take of fine old French brandy, 2 gallons, or 1 gallon of -highly rectified spirit of wine, and 1 gallon of spring water.<span class="pagenum" id="Page_184">[184]</span> -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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">363. ORIGINAL RECEIPT FOR HUNGARY WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The original receipt for preparing this invaluable lotion, -is written in letters of gold in the hand-writing of Elizabeth, -queen of Hungary.</p> - -<p class="takeof-top-hanging">Take of aque vitæ, four times distilled, 3 parts,<br> -the tops and flowers of rosemary, 2 parts.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">364. <i>Best Hungary Water.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">365. LAVENDER SPIRIT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">366. LAVENDER WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_185">[185]</span> -parts of the oil, and of the spirits, will be absorbed by -them and consequently lost.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">367. <i>Lavender Water, of the second order.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">368. <i>Lavender Water, for immediate use.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">369. <i>Perfumed Lavender Water.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-nohanging">Distil by a gentle heat in a sand or water-bath; or, mix -and shake frequently during fourteen days, the following ingredients:</p> - -<p class="takeof-middle-indented">1 ounce of foreign oil of lavender,<br> -½ ditto of English ditto,<br> -½ ditto of essence of ambergris, and<br> -1 gallon of rectified spirit of wine.</p> -</div> - - -<p class="noindent center p1 bold small">370. LEMON WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-top-hanging">Take of dried lemon-peel, 4 lbs.<br> -proof spirit, 10½ gallons, and<br> -1 gallon of water.</p> - -<p class="takeof-bottom-nohanging">Draw off ten gallons by a gentle fire.</p> -</div> - -<p><span class="pagenum" id="Page_186">[186]</span></p> - - -<p class="noindent center p1 bold small">371. SPIRIT OF PEPPERMINT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the herb of peppermint, dried, 1½ lbs.<br> -proof spirit, 1 gallon,<br> -water, sufficient to prevent burning.</p> - -<p class="takeof-bottom-nohanging">Distil off a gallon.</p> -</div> - - -<p class="noindent center p1 bold small">372. COMPOUND GENTIAN WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">373. SPIRIT OF SCURVY-GRASS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">374. ANTISCORBUTIC WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">ACID LIQUORS.</p> - -<p class="noindent center p1 bold small">375. VINEGAR.</p> - -<p class="takeof-noindent">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.</p> - - -<p class="noindent center p1 bold small">376. TO MAKE VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_187">[187]</span> -months, and vinegar will be produced so powerful, that water -must be mixed with it for common use.</p> -</div> - - -<p class="noindent center p1 bold small">377. <i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">378. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put into a barrel, of sufficient dimensions, a mixture -composed of 41 wine pints of water, about 8 pints of whiskey, -(<i>l’eau de vin de grain</i>) 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.</p> -</div> - - -<p class="noindent center p1 bold small">379. COMMON VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">This is made from weak malt liquor, brewed for the purpose; -its various strength is, in England, denoted by numbers, -from 18 to 24.</p> -</div> - - -<p class="noindent center p1 bold small">380. <i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">381. WINE VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_188">[188]</span> -use. Those wines that contain the most mucilage are fittest -for the purpose.</p> - -<p class="takeof-noindent">The lees of pricked wine are also a very proper ingredient -in vinegar.</p> -</div> - - -<p class="noindent center p1 bold small">382. SUGAR VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">383. GOOSEBERRY VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">384. CURRANT VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">This is made in the same way as that from gooseberries, -only pick off the currants from the stalks.</p> -</div> - - -<p class="noindent center p1 bold small">385. PRIMROSE VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">386. RAISIN VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">387. CIDER VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The poorest sort of cider will serve for vinegar, in managing -which proceed <span class="no-wrap">thus:—</span></p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">388. VINEGAR FROM THE REFUSE OF FRUITS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take the skins of raisins after they have been used in -making wine, and pour three times their own quantity of boiling<span class="pagenum" id="Page_189">[189]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">389. VINEGAR FROM THE REFUSE OF BEE-HIVES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">390. TO STRENGTHEN VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Suffer it to be repeatedly frozen, and separate the upper -cake of ice, or water, from it.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">391. VINEGARS FROM ORANGE AND ELDER FLOWERS, -CLOVE-GILLIFLOWERS, MUSK-ROSES, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">392. DISTILLED VINEGAR.</p> - -<p><span class="pagenum" id="Page_190">[190]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">This is obtained from vinegar by distillation, rejecting the -4th or 8th part that comes over first, and avoiding its acquiring -a burnt flavour.</p> - -<p class="takeof-noindent">Distilled vinegar is weaker than the common, but is used -sometimes in pickles, where its want of colour is an advantage.</p> -</div> - - -<p class="noindent center p1 bold small">393. IMPROVED DISTILLED VINEGAR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">394. TO MAKE STRONG ACETOUS ACID.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of vitriol, calcined to whiteness, 1 lb.<br> -sugar of lead, 10 drachms,</p> - -<p class="takeof-bottom-nohanging">Rub together and distil.</p> -</div> - - -<p class="noindent center p1 bold small">395. <i>Another</i>.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of sugar of lead, 7 lbs.<br> -oil of vitriol 4½ lbs.</p> - -<p class="takeof-bottom-nohanging">Distil 2½ lbs. This is used to make aromatic vinegar.</p> -</div> - - -<p class="noindent center p1 bold small">396. HONEY WATER FOR THE HAIR.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of honey, 4 lbs.<br> -very dry sand, 2 lbs.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">397. DEPHLOGISTICATED SPIRIT OF SALT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of common salt, 3 lbs.<br> -manganese, 1 lb.<br> -oil of vitriol, 2 lbs.<br> -water, 1 lb.</p> - -<p class="takeof-bottom-nohanging">Distil, placing a sufficient quantity of water in the receiver.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_191">[191]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">MISCELLANEOUS BEVERAGES.</p> - -<hr class="r10"> - -<p class="noindent center p1 bold small">398. TO MAKE GINGER BEER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of good Jamaica ginger, 2½ oz.<br> -Moist sugar, 3 lbs.<br> -cream of tartar, 1 oz.<br> -the juice and peel of 2 middling sized lemons,<br> -brandy ½ pint,<br> -good solid ale yeast, ¼ pint,<br> -water, 3½ gallons.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">399. SPRUCE BEER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take, if white is intended, 6 lbs. of sugar; if brown, as -much treacle, and a pot of spruce, and ten gallons of water.</p> - -<p class="takeof-noindent">This is also managed in the same way as ginger beer, -except that it should be bottled as soon as it has done working.</p> -</div> - - -<p class="noindent center p1 bold small">400. BROWN SPRUCE BEER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Remember, that it should be drawn off into quart stone -bottles, and wired.</p> -</div> - -<p><span class="pagenum" id="Page_192">[192]</span></p> - - -<p class="noindent center p1 bold small">401. WHITE SPRUCE BEER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">402. SELTZER WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take of water any quantity. -Impregnate it with about ten times its volume of carbonic -acid gas, by means of a forcing pump.</p> -</div> - - -<p class="noindent center p1 bold small">403. LIQUID MAGNESIA.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of water 1 gallon,<br> -carbonate of magnesia, 3 drachms, and<br> -impregnate it as above.</p> -</div> - - -<p class="noindent center p1 bold small">404. POTASS WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take one ounce of subcarbonate of potass, and impregnate -as above.</p> -</div> - - -<p class="noindent center p1 bold small">405. SODA WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take 2 ounces of subcarbonate of soda, and impregnate -as above.</p> -</div> - - -<p class="noindent center p1 bold small">406. PORTABLE LEMONADE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of tartaric acid, ½ oz.<br> -loaf sugar, 3 oz.<br> -essence of lemon, ½ drachm.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - -<p><span class="pagenum" id="Page_193">[193]</span></p> - - -<p class="noindent center p1 bold small">407. TO MAKE CHOCOLATE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">408. TO MAKE COFFEE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">To have coffee <i>in perfection</i>, 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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_194">[194]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;" id="THE_COOK">THE COOK.</p> - -<hr class="r10"> - -<p><span class="smcap">On</span> 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 <span class="smcap">taste</span>; which, when attained, will most -probably lead to her permanent establishment -in the sovereignty of the kitchen.</p> - -<p>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.”</p> - -<p>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.</p> - -<p>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.”</p> - -<p><span class="pagenum" id="Page_195">[195]</span></p> - -<p>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.</p> - -<p>The Cook should give directions to her assistants -to <i>rise early</i>, 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 -<i>punctual</i>.</p> - -<p>Cleanliness, in every branch of domestic -concerns cannot be too forcibly inculcated, -and in the business of a Cook, particularly, it -becomes a <span class="smcap">cardinal virtue</span>. 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.</p> - - -<p class="noindent center p1 bold"><i>Boiling.</i></p> - -<p><span class="smcap">The</span> boilers, saucepans, and other vessels,<span class="pagenum" id="Page_196">[196]</span> -to be used for culinary purposes, must be kept -perfectly clean and well tinned. <span class="smcap">Block tin</span> -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.</p> - -<p>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.</p> - -<p>Meat must always be put into <i>cold</i> water, -with <i>just enough water to cover it</i>; say, about -a quart of water to a pound of meat,—and it -must be kept <i>so covered</i>, 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.</p> - -<p>Beef loses about one-fourth, and mutton -about one-fifth, in boiling.</p> - -<p>A moderate fire must be kept up under the -pot, increasing the heat <i>gradually</i>, till it boils, -when it must be drawn back, kept close covered, -and <i>constantly simmering, quite gently</i>, -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<span class="pagenum" id="Page_197">[197]</span> -off, immediately; and if, afterwards, a little -cold water be thrown in, more scum will be -cast up, which must frequently be taken -off, <i>as it rises</i>, as on this alone depends the -good appearance of all boiled articles.</p> - -<p>Remember—that water cannot possibly be -made <i>hotter</i> than it is when it first boils; it is, -therefore, a waste of firing, and very detrimental -to the meat to make it boil <i>fast</i>, as it -is thereby rendered hard, and its juices and -finest flavour are evaporated in steam.</p> - -<p>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 <i>thick</i> -joints also, of whatever kind, require somewhat -longer, especially in <i>cold</i> weather, or -when <i>fresh</i> 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 <i>always be kept gently simmering;—the -slower the better, so that it be kept boiling</i>. -If you suffer boiled meats to remain in the pot -after they are done, they become soddened -and lose their flavour.</p> - - -<p class="noindent center p1 bold"><i>Examples in Boiling.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent"><i>A Round of Beef.</i>—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.</p> -</div> - - -<p class="noindent center p1 bold small">A LEG OF PORK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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,<span class="pagenum" id="Page_198">[198]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">A LEG OF MUTTON.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>simmer -very gently</i> 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.</p> -</div> - - -<p class="noindent center p1 bold small">A TURKEY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">A FOWL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The legs, for boiling, should not be black.—Pick nicely, -wash, singe, truss, and flour it—put it into boiling water, -and <i>simmer gently</i>. A middling fowl will take forty minutes. -Serve with parsley and butter, oyster, lemon, liver, or celery -sauce.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">VEGETABLES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="p1"><i>Greens</i> must be carefully picked, neatly trimmed, -washed <i>quite clean</i> 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 <i>quickly</i>, watch them, -and keep continually pressing them under the<span class="pagenum" id="Page_199">[199]</span> -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 <i>half done</i>, the second water -should be boiling, and if managed as above -directed, they will eat much the milder and -sweeter for it. <i>This is the whole art of dressing -vegetables to look green and eat well.</i> We -therefore deprecate the use of those factitious -and filthy expedients recommended by some, -and practised by many, to give, as they pretend, -a <i>good colour</i>, to boiled vegetables. <i>This -is the best way</i>;—and all artificial means ought -to be avoided, as unnecessary and pernicious.</p> - -<p>Esculent <i>roots</i> of all kinds may be set on -to boil in cold water.</p> - - -<p class="noindent center p1 bold"><i>Fish.</i></p> - -<p><span class="smcap">Fish</span>, 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.</p> - -<p>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.</p> - -<p>A sliced cod should be stewed fifteen minutes.</p> - -<p>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<span class="pagenum" id="Page_200">[200]</span> -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.</p> - -<p>Neither fish, nor vegetables of any kind, -(except ripe potatoes,) should be boiled by -steam.</p> - - -<p class="noindent center p1 bold"><i>Elements of Roasting.</i></p> - -<p><span class="smcap">Cleanliness</span> must ever be the <i>maxim</i> for -the kitchen.</p> - -<p>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.</p> - -<p>A good brisk fire, due time, proper distance, -and frequent basting, are the chief points to -be attended to in roasting.</p> - -<p>Much depends on the fire;—it should always -be <i>brisk</i> and glowing, clear at the bottom, -and suited to the article to be roasted.</p> - -<p>Beef and mutton lose about one-third in -roasting.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_201">[201]</span> -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 <i>brown</i> it; it must also -be sprinkled with a little salt, and well dredged -again, with flour, to froth it.</p> - -<p>It is as necessary to <i>roast slowly</i> as to <i>boil -slowly</i>;—and the <i>General Rule</i> is to <i>allow -full a quarter of an hour to a pound for roasting</i> -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.</p> - -<p>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.</p> - -<p>A <span class="smcap">bottle jack</span> is an excellent substitute<span class="pagenum" id="Page_202">[202]</span> -for a spit, <i>in small families</i>, 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 <i>hung</i> 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.</p> - -<p>After all, the above <i>General Rule</i> is liable -to many exceptions. If the meat be <i>fresh -killed</i>, or the weather be <i>cold</i>, a good joint will -require half an hour longer than if the meat -be <i>tender</i> and the weather <i>temperate</i> or <i>warm</i>.</p> - -<p>We give the following particulars as a more -certain guide to the Cook, in most cases on this -important point.</p> - -<div class="blockquot"> - -<p><span class="smcap">Beef.</span>—<i>A Sirloin</i> of about sixteen pounds, will take three -hours and a half or four hours.</p> - -<p><i>Ribs of Beef</i>, of nearly the same weight, being thinner, -will require half an hour less.</p> - -<p><span class="smcap">Mutton.</span>—<i>A Leg</i> of eight or nine pounds, will take about -two hours.</p> - -<p><i>A Loin or Neck</i>, from an hour and a half to an hour and -three quarters.</p> - -<p><i>A Breast</i>, an hour and a quarter.</p> - -<p><span class="smcap">Veal</span> requires to be managed as beef.</p> - -<p><i>A Fillet</i>, of fourteen or sixteen pounds, will take five -hours.</p> - -<p>(It must be placed at a distance from a strong fire <i>at first</i>, -in order to be thoroughly soaked)</p> - -<p><i>A good Loin</i>, will take full three hours.</p> - -<p><i>A Breast</i>, from an hour and a half to two hours.</p> - -<p><i>A Hind-quarter</i>, of eight pounds, about two hours.</p> - -<p><i>A Fore-quarter</i>, of ten pounds, about two hours.</p> - -<p><i>A Leg or Loin</i>, about an hour and a quarter.</p> - -<p><i>A Breast</i>, three quarters of an hour.</p> - -<p><span class="smcap">Pork</span>, as it must be well soaked and well done, requires -longer time, in proportion, than any other meat.</p> - -<p><i>A Hare</i> 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<span class="pagenum" id="Page_203">[203]</span> -be cut between the shoulders and the neck, to let out the -blood.</p> - -<p><i>A large Turkey</i>, will require two hours roasting.</p> - -<p><i>A smaller one</i>,—one hour and a half.</p> - -<p><i>A small one</i>,—one hour and a quarter.</p> - -<p><i>A Goose</i>,—one hour.</p> - -<p><i>A large Fowl</i>,—about three quarters of an hour.</p> - -<p><i>A middle sized Fowl</i>,—thirty or forty minutes.</p> - -<p><i>A Capon</i>,—thirty or thirty-five minutes.</p> - -<p><i>A Duck</i>,—twenty or thirty minutes.</p> - -<p><i>A small Fowl or Chicken</i>,—twenty minutes.</p> - -<p><i>A Partridge</i>,—twenty or twenty-five minutes.</p> - -<p><i>A Turkey Poult</i>,—twenty minutes.</p> - -<p><i>A Pheasant</i>,—fifteen minutes.</p> - -<p><i>Wild Ducks, or Grouse</i>,—fifteen minutes.</p> - -<p><i>Pigeons</i>,—fifteen minutes.</p> - -<p><i>Quails</i>, and <i>small Birds</i>,—ten minutes.</p> - -<p><i>Tame</i> Fowls require more roasting than <i>wild</i> ones.</p> - -<p><i>Poultry</i> should not be dressed in less than four days.</p> - -<p>All fowls must be well washed, and singed when put down -to the fire, and they must be kept well basted with butter.</p> -</div> - - -<p class="noindent center p1 bold"><i>Examples in Roasting.</i></p> - - -<p class="noindent center p1 bold small">A SIRLOIN OF BEEF.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">THE RIBS, OR OTHER JOINTS OF BEEF.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">LEG, SHOULDER, LOIN OR NECK OF MUTTON.</p> - -<div class="blockquot"> - -<p>Let it be well basted and frothed in the same manner as -directed for the <i>Sirloin of Beef</i>. The time and dressing -will be according to its weight.</p> -</div> - - -<p class="noindent center p1 bold small">A LOIN OF VEAL.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">LAMB.</p> - -<p><span class="pagenum" id="Page_204">[204]</span></p> - -<div class="blockquot"> - -<p><i>The Hind-quarter.</i>—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.</p> - -<p>The <i>Leg</i>, <i>Shoulder</i>, <i>Ribs</i>, <i>Loin</i>, <i>Neck</i>, and <i>Breast</i> are all to -be dressed, and served up, in the same way.</p> -</div> - - -<p class="noindent center p1 bold small">FOWLS.</p> - -<div class="blockquot"> - -<p><i>Turkeys</i> and <i>Fowls</i> 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.</p> -</div> - - -<p class="noindent center p1 bold small">A GOOSE.</p> - -<div class="blockquot"> - -<p>Stuff the <i>Goose</i> 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.</p> - -<p><i>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.</i></p> -</div> - - -<p class="noindent center p1 bold"><i>Baking.</i></p> - -<p><span class="smcap">We</span> 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<span class="pagenum" id="Page_205">[205]</span> -fish in pans, or jugs. To poor families, however, -the oven affords great convenience as well -as a considerable saving of expense and trouble.</p> - -<p>Beef loses about one third of its weight by -baking.</p> - - -<p class="noindent center p1 bold small">A SUCKING PIG.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold"><i>Broiling.</i></p> - -<p><span class="smcap">For</span> this operation let the fire be <i>brisk</i> and -<i>clear</i>. 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,</p> - - -<p class="noindent center p1 bold small">A RUMP STEAK.</p> - -<div class="blockquot"> - -<p>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 <i>quick</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold"><i>Frying.</i></p> - -<p><span class="smcap">Frying</span> is, in fact, <i>boiling in fat</i>. 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<span class="pagenum" id="Page_206">[206]</span> -whatever fat be used let it be perfectly -sweet, free from salt, and nice and clean. -Keep a <i>brisk</i> fire, and make the fat <i>very hot</i>, -which may be known by its having done hissing. -When ready, carefully drain it quite dry -before the fire.</p> - -<p>We give the following as an example of <i>the -best method of Frying</i> <span class="smcap">soles</span>, <i>and most other -kinds of fish</i>:</p> - -<p>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 <i>quite boils</i>, 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.</p> - -<p>The fat in which any thing is fried will serve -to fry the same kind of thing several times.</p> - - -<p class="noindent center p1 bold"><i>Broths, Soups, Stock, &c.</i></p> - -<p><span class="smcap">Cleanliness</span> in this, as in every department -of kitchen business, must ever be held as the -<i>leading principle</i>, and will contribute most to -the satisfaction of all parties.</p> - -<p><span class="pagenum" id="Page_207">[207]</span></p> - -<p>An economical Cook, when she boils animal -food, will make a rule to convert the liquor, or -broth, into some sort of <i>soup</i> or <i>stock</i>, which -may be done at her leisure, and by which -means she will always have <i>a rich kitchen</i>, as -it is technically called, and will be able to -make an <i>extra dish</i>, 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 <i>soups</i>, or make <i>stock</i>, and -save much expense in gravy meat. The <i>broths</i>, -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 <i>hashes</i>, -or, with some trifling ingredients added, will -make sauce for fish, goose, &c.</p> - -<p>The liquor of a knuckle of veal may be converted -into <span class="smcap">glaze</span>, if boiled with a knuckle of -ham, till reduced to a fourth or a third part, -with the necessary herbs and spices added.</p> - -<p><i>To prepare Soups, &c.</i>—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 <i>slow fire</i> an hour, -stirring it up, occasionally, from the bottom, -and taking great care that it does not burn.—When<span class="pagenum" id="Page_208">[208]</span> -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, <i>quite clean</i>, 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 <i>gently simmering</i> -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.</p> - -<p>Soups and broths when done, ought not to -be covered, nor put away with vegetables in -them.</p> - -<p>Use <i>soft</i> water to boil white peas, and let -the peas be whole; but <i>pump</i> water will make -green peas-soup of a better colour.</p> - -<p>A good tureen of peas-soup may be made -from the liquor of pork, mutton, or beef.</p> - -<p>The lean of hams or gammon of bacon -should be used when <i>Stock</i> 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.</p> - -<p>The <i>sediment</i> of gravies, &c. that have stood -to be cold, should never be used.</p> - -<p>A clear jelly of cow-heels makes a great improvement -to gravies and soups.</p> - -<p><span class="pagenum" id="Page_209">[209]</span></p> - -<p>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.</p> - -<p>All soups should be sent to table quite hot.</p> - -<p><span class="smcap">Cullis</span>, or <i>brown gravy</i>, is made with lean -veal and ham or gammon, and sweet herbs, &c.</p> - -<p><span class="smcap">Bechamel</span>, or <i>white sauce</i>, 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.</p> - -<p>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.</p> - -<p>Basil, savoury, and knotted-marjorum, are -very pungent, and should be used cautiously.</p> - -<p>No Cook can support the credit of her -kitchen without having plenty of <i>gravy</i>, <i>cullis</i>, -and <i>stock</i> always at hand, as <i>these are the -bases of all soups and high-seasoned dishes</i>.</p> - - -<p class="noindent center p1 bold"><i>Sauces and Gravies.</i></p> - -<p>These are simple, and easily made.</p> - - -<p class="noindent center p1 bold small">GRAVY FOR ROAST MEAT.</p> - -<div class="blockquot"> - -<p>Almost every joint will afford trimmings enough to make -plain gravy for itself, which may be heightened with a little -browning.</p> - -<p><span class="pagenum" id="Page_210">[210]</span></p> - -<p>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.</p> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">GRAVY FOR BOILED MEAT.</p> - -<div class="blockquot"> - -<p>Make it of the trimmings and paring of the meat.</p> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">MELTED BUTTER.</p> - -<div class="blockquot"> - -<p>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.</p> - -<p><i>This is the foundation of almost all the sauces.</i></p> - -<p>Two table-spoonsful of mushroom catsup added to this -instead of the milk, will make an excellent sauce for <i>fish</i>, -<i>flesh</i>, or <i>fowl</i>, and particularly for <i>chops</i> and <i>steaks</i>.</p> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">LEMON SAUCE.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">PARSLEY AND BUTTER.</p> - -<div class="blockquot"> - -<p>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.</p> - -<p>N. B. Sauces of fennel, chervil, basil, tarragon, burnet, -cress, &c. may be made in the same way.</p> -</div> - - -<p class="noindent center p1 bold small">ANCHOVY SAUCE.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">CAPER SAUCE FOR MUTTON.</p> - -<div class="blockquot"> - -<p>To a quarter of a pint of melted butter put a table-spoonful -of capers, and nearly as much vinegar.</p> -</div> - -<p><span class="pagenum" id="Page_211">[211]</span></p> - - -<p class="noindent center p1 bold small">GARLIC SAUCE.</p> - -<div class="blockquot"> - -<p>Pound two cloves of garlic and proceed as with the anchovy -sauce.</p> -</div> - - -<p class="noindent center p1 bold small">SHALOT SAUCE,</p> - -<div class="blockquot"> - -<p>Is made with three or four shalots pounded, and done in -the same way.</p> -</div> - - -<p class="noindent center p1 bold"><i>Browning</i>,</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - -<p><span class="smcap">All plain sauces</span>, should taste only of the -articles from which they take their names.</p> - -<p>In <span class="smcap">compound sauces</span> the several ingredients -should be so nicely proportioned that -no particular flavour should predominate.</p> - -<p>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.</p> - -<p>Never season too highly your sauces, gravies, -or soups.</p> - -<p>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.</p> - -<p>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 <i>simply elegant</i> with the <i>purely nutritious</i>.</p> - - -<p class="noindent center p1 bold"><i>Salads.</i></p> - -<p>These may be eaten at all seasons of the<span class="pagenum" id="Page_212">[212]</span> -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.</p> - -<p>The following are the principal herbs, or -vegetables, used in English salads; viz.</p> - -<table class="pg212"> - <tr> - <td class="tdl">Beet Root,</td> - <td class="tdl">Mint,</td> - <td class="tdl">Small Salading</td> - </tr> - <tr> - <td class="tdl">Celery,</td> - <td class="tdl">Onions,</td> - <td class="tdl"> which are</td> - </tr> - <tr> - <td class="tdl">Chervil,</td> - <td class="tdl">Parsley,</td> - <td class="tdl">Turnip,</td> - </tr> - <tr> - <td class="tdl">Chives,</td> - <td class="tdl">Radish, Common,</td> - <td class="tdl">Rape,</td> - </tr> - <tr> - <td class="tdl">Corn Salad, </td> - <td class="tdl">——–, Turnip,</td> - <td class="tdl">Salad Radish,</td> - </tr> - <tr> - <td class="tdl">Cucumber,</td> - <td class="tdl">Shalots,</td> - <td class="tdl">Mustard,</td> - </tr> - <tr> - <td class="tdl">Garlic,</td> - <td class="tdl">Sorrel,</td> - <td class="tdl"> Garden Cress.</td> - </tr> - <tr> - <td class="tdl">Lettuce,</td> - <td class="tdl">Water Cresses, and </td> - <td class="tdl"> </td> - </tr> -</table> - -<p>Balm, Dandelion, Nettle Tops, Sage, Spinage -Tops, and Tarragon, are sometimes used.</p> - -<p>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.</p> - -<table class="pg212"> - <tr> - <td class="tdl">Balm,</td> - <td class="tdl">Pennyroyal Tops, </td> - <td class="tdl">Dandelion,</td> - </tr> - <tr> - <td class="tdl">Sage,</td> - <td class="tdl">Tarragon,</td> - <td class="tdl">Spinage Tops,</td> - </tr> - <tr> - <td class="tdl">Nettle Tops. </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> -</table> - -<p>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.</p> - -<p>The ingredients generally used in mixing -Salads are eggs boiled hard, and rubbed fine, -oil, vinegar, mustard, pepper, and salt.</p> - -<p><span class="pagenum" id="Page_213">[213]</span></p> - -<p>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.</p> - -<p>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,<a id="FNanchor_14" href="#Footnote_14" class="fnanchor">[14]</a> and also graduated -on their sides, according to the following -figures, in order to measure quantities -of fluids with accuracy.</p> - - -<div class="chapter"></div> -<div class="figcenter illowe20 mt1 mb1" style="max-width: 65.5em;" id="i_213"> - <a rel="nofollow" href="images/i_213_grayscale.jpg"> - <img class="w100" src="images/i_213_grayscale.jpg" alt=""> - </a> - <div class="caption"> - <table class="caption-pg76"> - <tr> - <td class="tdl">No. 1. represents a glass, calculated to measure any quantity -from two drachms to eight ounces.</td> - </tr> - <tr> - <td class="tdl">No. 2. From one drachm to two ounces.</td> - </tr> - <tr> - <td class="tdl">No. 3. From half a drachm to one ounce.</td> - </tr> - <tr> - <td class="tdl">Note.—Sixty drops or minims make one drachm.</td> - </tr> - </table> - </div> -</div> - -<p><span class="pagenum" id="Page_214">[214]</span></p> -<p>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. -(<i>See the Appendix.</i>)</p> - -<p><i>Before breakfast</i>, or as soon as possible -<i>after</i>, 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</p> - - -<p class="noindent center p1 bold" id="LARDER"><i>The Larder.</i></p> - -<p><span class="smcap">The</span> 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.</p> - -<p>The freezing point, or about 32° of Farenheit’s -Thermometer, is the most perfect temperature -of the atmosphere for preserving -animal food.</p> - -<p>Moist and close weather is very bad for -keeping meat, poultry, &c. A southerly wind -is also unfavourable;—and lightning will -quickly destroy it.</p> - - -<p class="noindent center p1 bold small">MEAT.</p> - -<p>A large <span class="smcap">Safe</span>, pierced with holes on every -side, to be hung up in an airy situation, would -be a very valuable appendage to every Larder.</p> - - -<p class="noindent center p1 bold"><i>Management of</i> <span class="smcap">Butcher’s Meat</span>, &c. <i>before -it is dressed.</i></p> - - -<p class="noindent center p1 bold small">BEEF.</p> - -<p><i>Management.</i>—When the meat first comes -in, trim it neatly and carefully, by cutting out all<span class="pagenum" id="Page_215">[215]</span> -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.</p> - - -<p class="noindent center p1 bold">SALTING.</p> - -<p>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<span class="pagenum" id="Page_216">[216]</span> -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.</p> - - -<p class="noindent center p1 bold small">VEAL.</p> - -<div class="blockquot"> - -<p><i>Management.</i>—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.</p> -</div> - - -<p class="noindent center p1 bold small">MUTTON.</p> - -<div class="blockquot"> - -<p><i>Management.</i>—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.</p> -</div> - - -<p class="noindent center p1 bold small">LAMB.</p> - -<div class="blockquot"> - -<p><i>Management.</i>—Lamb, whether in quarters or joints, should -be managed like mutton and beef, as directed.</p> -</div> - - -<p class="noindent center p1 bold small">PORK.</p> - -<div class="blockquot"> - -<p><i>Management.</i>—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.</p> -</div> - - -<p class="noindent center p1 bold small">VENISON.</p> - -<div class="blockquot"> - -<p><i>Management.</i>—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.</p> -</div> - - -<p class="noindent center p1 bold"><i>General Business of the</i> <span class="smcap">Larder</span>.</p> - -<p>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<span class="pagenum" id="Page_217">[217]</span> -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.</p> - -<p>In frosty weather all meat should be brought -into the kitchen over night, or at least several -hours before it is to be dressed.</p> - -<p>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.</p> - -<p>Turn and rub the meat that is in salt; after<span class="pagenum" id="Page_218">[218]</span> -which let the Larder be well scoured and -cleaned out.</p> - -<p>Dried meats, hams, tongues, bacon, &c. -must be hung up in a cool, dry place, otherwise -they will become rusty.</p> - -<p>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.</p> - -<p>The vigilant Cook, having attended to the -minutiæ of the <span class="smcap">larder</span>, 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.<a id="FNanchor_15" href="#Footnote_15" class="fnanchor">[15]</a></p> - -<p>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 <i>principal</i> -preparations for the day.</p> - -<p>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.</p> - -<p>When there is an opportunity of getting<span class="pagenum" id="Page_219">[219]</span> -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 <i>well</i> washed, and laid separate, in -dishes or cullenders. The shalots, onions, -sweet-herbs, spices, &c. should also be prepared, -and laid quite at hand.</p> - -<p>The <i>Bill of Fare</i> 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 <i>smoking -hot</i> together, and in due order.</p> - -<p>Let a clean cloth be laid on the kitchen-table, -and with the <i>bill of fare</i> 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,<span class="pagenum" id="Page_220">[220]</span> -by which means the butler cannot fail to -set them in their proper places above stairs.</p> - -<p>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 <i>entremets</i>, -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.</p> - -<p>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 <i>rich kitchen</i>, 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.</p> - -<p>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 <i>extra visiters</i>.</p> - -<p>Potted Meats, Collared articles, Anchovies,<span class="pagenum" id="Page_221">[221]</span> -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 <i>extra occasions</i>.<a id="FNanchor_16" href="#Footnote_16" class="fnanchor">[16]</a></p> - -<p>The kitchen fire being <i>reduced</i>, 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 <i>pots</i>, -<i>kettles</i>, <i>sauce-pans</i>, and other <i>culinary utensils</i>, -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 <span class="smcap">larder</span>, in hot weather, -may demand, before she retires.</p> - - -<p class="noindent center p1 bold"><i>Useful Hints.</i></p> - -<p>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.</p> - -<p><i>Old</i> meats do not require so much dressing -as <i>young</i>, because they may be eaten with the -gravy in them.</p> - -<p><i>Pickled pork</i> requires longer dressing, in -proportion, than any other meat.</p> - -<p>Hashes and minces should be only <i>simmered</i>, -if boiled, they become hard.</p> - -<p>Meat <i>hastily</i> boiled or roasted is, thereby,<span class="pagenum" id="Page_222">[222]</span> -made the more indigestible, and its juices are -wastefully extracted.</p> - -<p>The warmer the weather, and the staler the -meat, the less time it will take in dressing.</p> - -<p>When meat is <i>overdone</i> it is spoiled, and the -fault can never be corrected;—when neither -<i>overdone</i> nor <i>underdone</i> it is most digestible -and most nutritious;—and when thoroughly -done, it eats short and tender.</p> - -<p>In dressing Meats, be as correct as possible -as to quantities, qualities, and time.</p> - -<p>Meat that is not to be cut up till cold must -be well done, particularly in the summer time.</p> - -<p>The greatest skill of the best cook will avail -nothing, unless the provisions are good.</p> - -<p>The present taste is <i>simply to boil both carp -and tench</i>; and serve up with plain or savoury -sauce, or rather, with Dutch sour sauce, which -does not destroy the flavour of the fish.</p> - -<p>All fish should be sent up <i>as hot as possible</i>, -and particularly the sauces. In fact, <i>all sauces</i> -ought to be set on the table <i>quite hot</i>.</p> - -<p>Essence of anchovies is a very good fish-sauce, -alone—or otherwise.</p> - -<p>To prepare meat in a <i>hot-bath</i> is a most excellent -mode of cookery; as it makes it tender -without the loss of its juices.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Broiled beef steaks, mutton-chops, &c. -should always be sent to the table <i>hot and hot</i>.</p> - -<p><span class="pagenum" id="Page_223">[223]</span></p> - -<p>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.</p> - -<p><i>Wines</i> and <i>spices</i> should not be put into -<i>soups</i>, <i>stews</i>, &c. too early, as the heat evaporates -both the spirit and the flavour.</p> - -<p><i>Vermicelli</i>, when used in <i>soups</i>, &c. should -not be suffered to remain in it more than -fifteen minutes, as it will become a paste.</p> - -<p>Dripping will do as well as butter to baste -any thing.</p> - -<p>A small quantity of cream is better than -flour and water, in melting butter.</p> - -<p>Much butter is not to be recommended on -all occasions.</p> - -<p>When the palate is become dull by frequent -tasting, wash the mouth with milk;—or -eat an apple.</p> - -<p>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.</p> - -<p>A kettle of water kept boiling, over a charcoal -fire, will effectually prevent its deleterious -effects in the room.</p> - -<p><span class="smcap">Coals.</span> 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. <i>Time</i>, rather -than a fierce fire, answers <i>best</i> 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<span class="pagenum" id="Page_224">[224]</span> -fire, will become cinders or coke, and greatly -improve it.</p> - -<p>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.</p> - -<p>A simple and excellent contrivance for -sifting cinders may be purchased at the Ironmongers.</p> - -<p>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.</p> - -<p>A little sugar much improves the taste of -green peas.</p> - -<p>Potted meats make excellent sandwiches.</p> - -<p>Sandwiches should be neatly cut in mouthfuls, -so as to be taken up with a fork.</p> - - -<p class="noindent center p1 bold"><i>Maxims.</i></p> - -<p>Do every thing in the proper time.</p> - -<p>Keep every thing in its proper place.</p> - -<p>Use every thing for its proper use.</p> - -<p>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.</p> - - -<p class="noindent center p1 bold"><i>The Cook’s Catechism.</i></p> - -<table class="pg224"> - <tr> - <td class="tdlt"><p class="pg224"><i>Browning</i></p></td> - <td class="tdl"><p class="hang-table-pg224">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.</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Bechamel</i></p></td> - <td class="tdl"><p class="hang-table-pg224">A simple white gravy or sauce</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>To Braize</i></p></td> - <td class="tdl"><p class="hang-table-pg224">To stew over a slow fire -<span class="pagenum" id="Page_225">[225]</span></p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Consommé</i></p></td> - <td class="tdl"><p class="hang-table-pg224">A rich soup or gravy consumed -over the fire to the consistency -of a jelly, to be diluted and -converted, when wanted, into -soup</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Cullis</i></p></td> - <td class="tdl"><p class="hang-table-pg224">A rich <i>brown</i> gravy, made in various -ways, according to the -purpose for which it is intended</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Entrés</i></p></td> - <td class="tdl"><p class="hang-table-pg224"></p>Dishes for a first course</td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Entremets</i></p></td> - <td class="tdl"><p class="hang-table-pg224">Dishes for a second course</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Esculents or Edibles </i></p></td> - <td class="tdl"><p class="hang-table-pg224">Animal or Vegetable food—any -article that may be eaten</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Fricandeau</i></p></td> - <td class="tdl"><p class="hang-table-pg224">A sort of Scotch collops</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Fricassee</i></p></td> - <td class="tdl"><p class="hang-table-pg224">Fowls, rabbits, or other things cut -to pieces and dressed with a -strong white sauce</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Garnishes</i></p></td> - <td class="tdl"><p class="hang-table-pg224">Articles laid round a dish by way -of ornament, and generally, -but not always, intended to -be eaten therewith</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Glaze</i></p></td> - <td class="tdl"><p class="hang-table-pg224">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</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>To Glaze</i></p></td> - <td class="tdl"><p class="hang-table-pg224">To cover the outsides of hams, -tongues, and all stewed dishes, -with glaze or braize, to give -them a rich appearance</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Harrico</i></p></td> - <td class="tdl"><p class="hang-table-pg224">Veal, mutton, &c. stewed with -vegetables</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"></p><i>Hot-Bath</i></td> - <td class="tdl"><p class="hang-table-pg224">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</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Maigre</i></p></td> - <td class="tdl"><p class="hang-table-pg224">Soup, or any other dish, made -without meat or gravy -<span class="pagenum" id="Page_226">[226]</span></p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>To Pass</i></p></td> - <td class="tdl"><p class="hang-table-pg224">To dress a thing partially, by -setting on, or shaking it over -the fire for a short time</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Ragoût</i></p></td> - <td class="tdl"><p class="hang-table-pg224">Or stewing or boiling meat or -other articles, to preserve their -juices</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>To Sheet</i></p></td> - <td class="tdl"><p class="hang-table-pg224">To line the inside of a dish with -paste</p></td> - </tr> - <tr> - <td class="tdlt"><p class="pg224"><i>Stock</i></p></td> - <td class="tdl"><p class="hang-table-pg224">A preparation from gravy meats, -&c. always to be kept at hand, -for the purpose of making soup -or gravy</p></td> - </tr> -</table> - -<p>We have now initiated our honest candidate -for culinary fame, by regular and easy gradations, -into the whole <i>arcana</i> 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 <span class="smcap">larder</span>;—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 -<i>a good dinner, with all its most approved -accompaniments</i>. 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<span class="pagenum" id="Page_227">[227]</span> -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 <span class="smcap">Pastry</span>, -<span class="smcap">Confectionary</span>, <span class="smcap">Preserves</span>, and <span class="smcap">Pickles</span>, -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 <i>only</i>, and -published at not less, if not more than the -whole price of this little Work.</p> - -<hr class="r10"> - -<p class="noindent center p1 bold"><i>Dean Swift’s ironical directions to the Cook.</i></p> - -<div class="blockquot"> - -<p>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 <i>French</i> 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.</p> -</div> - -<p><span class="pagenum" id="Page_228">[228]</span></p> - -<div class="blockquot"> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> -</div> - -<p><span class="pagenum" id="Page_229">[229]</span></p> - -<div class="blockquot"> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>When you scour your plates and dishes, bend the brim -inwards, so as to make them hold the more.</p> - -<p>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.</p> - -<p>Boil your meat constantly in <i>pump</i> 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.</p> - -<p>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.</p> - -<p>If you find it necessary to go to market in a wet day, -take out your mistress’s cloak, to save your clothes.</p> - -<p>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.</p> - -<p>To keep troublesome servants out of the kitchen, always -leave the winder sticking on the jack, to fall on their heads.</p> - -<p>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.</p> - -<p>If you melt your butter to oil, be under no concern, but -send it up; for oil is a genteeler sauce than butter.</p> -</div> - -<p><span class="pagenum" id="Page_230">[230]</span></p> - -<div class="blockquot"> - -<p>Scrape the bottoms of your pots and kettles with a silver -spoon, for fear of giving them a taste of the copper.</p> - -<p>When you send up butter for sauce, be so thrifty as to -let it be half water; which is also much wholesomer.</p> - -<p>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.</p> - -<p>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.</p> - -<p>When you find that you cannot get dinner ready at the -time appointed, put the clock back, and <i>then it may be ready -to a minute</i>.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> -</div> - -<p><span class="pagenum" id="Page_231">[231]</span></p> - -<div class="blockquot"> - -<p>As soon as you have sent up the second course, you have -nothing to do (in a great family) until supper: <i>therefore</i> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <i>Friday</i> and <i>Childermas-day</i> 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.</p> - -<p>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.</p> - -<p>To save time and trouble, cut your apples and onions -with the <i>same knife</i>; well-bred gentry love the taste of an -onion in every thing they eat.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> -</div> - -<p><span class="pagenum" id="Page_232">[232]</span></p> - -<div class="blockquot"> - -<p>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.</p> -</div> - -<p>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.</p> - -<p>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.</p> - -<hr class="r10"> - -<div class="blockquot"> - -<p>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 <span class="smcap">complete cook</span>.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_233">[233]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;"> -THE KITCHEN-MAID, <span class="smcap">or</span> UNDER COOK.</p> - - -<p><span class="smcap">Cleanliness</span> must be considered as the <i>first -and leading principle</i> 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.</p> - -<p>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 <i>scullion</i>, to keep the -<i>kitchen</i>, <i>larder</i>, <i>scullery</i>, all the <i>kitchen utensils</i>, -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.</p> - -<p>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<span class="pagenum" id="Page_234">[234]</span> -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.</p> - -<p>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.</p> - -<p>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 <i>Directions to the Cook</i>, -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.]</p> - -<p>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<span class="pagenum" id="Page_235">[235]</span> -shall conclude the subject with a brief outline -of the duties of their humble and laborious -assistant,</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;"> -THE SCULLION, <span class="smcap">or</span> SCULLERY-MAID.</p> - - -<p><span class="smcap">It</span> 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 <i>always kept clean</i>, <i>dry</i>, and -<i>fit for use</i>. 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.]</p> - - -<p class="noindent center p1 bold small">TO CLEAN BLOCK-TIN DISH-COVERS, PEWTER POTS, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_236">[236]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE LADY’S MAID.</p> - - -<p><span class="smcap">The</span> 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.</p> - -<p>It will be her business to <i>dress</i>, <i>re-dress</i>, -and <i>undress</i> her lady; and, in this, she should -learn to be perfectly <i>au fait</i> 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<span class="pagenum" id="Page_237">[237]</span> -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 <i>wardrobe</i>, and she should make that -her <i>particular</i> 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;<a id="FNanchor_17" href="#Footnote_17" class="fnanchor">[17]</a> -then fold them up neatly, and put them away.</p> - -<p>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 <i>hot water</i>, 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<span class="pagenum" id="Page_238">[238]</span> -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<a id="FNanchor_18" href="#Footnote_18" class="fnanchor">[18]</a>—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.</p> - -<p>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 <i>hot water</i>, 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,<span class="pagenum" id="Page_239">[239]</span> -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.</p> - -<p>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.</p> - -<p>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 -“<i>The Art of Beauty</i>,” 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.</p> - - -<p class="noindent center p1 bold small">ROMAN BALSAM FOR FRECKLES OF THE SKIN.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take one ounce of bitter almonds,<br> -one ounce of barley flour,<br> -a sufficient quantity of honey.</p> - -<p class="takeof-bottom-nohanging">Beat the whole into a smooth paste, spread it thinly on -the skin at night, and wash it off in the morning.</p> - -<p class="takeof-noindent">The skin being thus prepared for the chemical remedies,<span class="pagenum" id="Page_240">[240]</span> -you may select any of the following, or try them in succession.</p> -</div> - - -<p class="noindent center p1 bold small">FRECKLE WASH.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take one drachm of muriatic acid,<br> -half a pint of rain water,<br> -half a tea spoonful of spirit of lavender.</p> - -<p class="takeof-bottom-nohanging">Mix, and apply it two or three times a day to the freckles, -with a bit of linen, or a camel-hair pencil.</p> -</div> - - -<p class="noindent center p1 bold small">PURIFYING WATER FOR THE SKIN.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take one tea-spoonful of liquor of potass,<br> -two ounces and a half of pure water,<br> -a few drops of eau de Cologne.</p> - -<p class="takeof-bottom-nohanging">Mix, and apply as before.</p> -</div> - - -<p class="noindent center p1 bold small">DR. WITHERING’S COSMETIC LOTION.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take a tea-cupful of soured milk, cold,<br> -scrape into it a quantity of horse-radish.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">PREVENTIVE WASH FOR SUNBURN.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take two drachms of borax,<br> -one drachm of Roman alum,<br> -one drachm of camphor,<br> -half an ounce of sugar candy,<br> -a pound of ox-gall.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">GRAPE LOTION FOR SUNBURN.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Dip a bunch of green grapes in<br> -a basin of water, and then sprinkle it with<br> -alum and salt, powdered and mixed.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">LEMON CREAM FOR SUNBURN AND FRECKLES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Put two spoonsful of sweet cream into<br> -half a pint of new milk, squeeze into it<br> -the juice of a lemon, add<br> -half a glass of good brandy, and<br> -a little alum, and loaf sugar.</p> - -<p class="takeof-bottom-nohanging">Boil the whole, skim it well, and when cool, put it aside -for use.</p> -</div> - -<p><span class="pagenum" id="Page_241">[241]</span></p> - - -<p class="noindent center p1 bold small">THE WORM PIMPLE WITH BLACK POINTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">THE SMALL RED PIMPLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">BATEMAN’S SULPHUR WASH.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Break one ounce of sulphur, and pour over it<br> -one quart of boiling water.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">KNIGHTON’S LOTION.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take half a drachm of liquor of potass,<br> -three ounces of spirit of wine.</p> - -<p class="takeof-bottom-nohanging">Apply to the pimples with a camel’s-hair pencil. If this -be too strong, add one half pure water to it.</p> -</div> - - -<p class="noindent center p1 bold small">DARWIN’S OINTMENT FOR PIMPLES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take six drachms of mercury,<br> -six grains of flour of sulphur,<br> -two ounces of hog’s lard.</p> - -<p class="takeof-bottom-nohanging">Mix them carefully in a mortar.</p> -</div> - - -<p class="noindent center p1 bold small">THE LIVID BUTTONY PIMPLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_242">[242]</span> -top of the back, but does not extend lower than an ordinary -tippet in dress.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-top-hanging">Dissolve two grains and a half of oxymuriate of mercury in<br> -four ounces of spirit of wine.</p> - -<p class="takeof-bottom-nohanging">Keep it in a close-stopped phial for use.</p> -</div> - - -<p class="noindent center p1 bold small">BARDOLPH PIMPLE OR ERUPTION.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">POMADE FOR REMOVING WRINKLES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">LOTION FOR WRINKLES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">PERSPIRATION OF THE HANDS AND FEET.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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,<span class="pagenum" id="Page_243">[243]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">COLOURS IN DRESS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Green is the only colour which should be worn as a summer -veil.</p> -</div> - - -<p class="noindent center p1 bold small">USE OF PAINTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p><span class="pagenum" id="Page_244">[244]</span></p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">WHITE PAINTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE TALC WHITE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">COSMETIC JUICE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_245">[245]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">BALSAM FOR CHAPPED LIPS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take two tea-spoonsful of clarified honey,<br> -and a few drops of lavender-water, or any other<br> -agreeable perfume.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">Another excellent preparation is,</p> -</div> - - -<p class="noindent center p1 bold small">LADY CONYNGHAM’S LIP-HONEY.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take two ounces of fine honey,<br> -one ounce of purified wax,<br> -half an ounce of silver litharge,<br> -the same quantity of myrrh.</p> - -<p class="takeof-bottom-nohanging">Mix over a slow fire, and add milk of roses, Eau de Cologne, -or any other perfume you may prefer, and keep for -use.</p> -</div> - - -<p class="noindent center p1 bold small">EXCELLENT TOOTH-BRUSH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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:</p> -</div> - - -<p class="noindent center p1 bold small">WASH FOR THE TEETH AND GUMS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take the juice of half a lemon,<br> -a spoonful of very rough claret or port wine,<br> -ten grains of sulphate of quinine,<br> -a few drops of Eau de Cologne, or oil of bergamot.</p> - -<p class="takeof-bottom-nohanging">Mix, and keep in a well-stopped phial for use.</p> -</div> - -<p><span class="pagenum" id="Page_246">[246]</span></p> - - -<p class="noindent center p1 bold small">LOTION FOR TOOTH-ACHE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Put two drams of camphor<br> -into an ounce of the oil of turpentine,<br> -and let it dissolve; when it will be fit for use.<br> -</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">MUCILAGE FOR TOOTH-ACHE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take one dram of the powdered leaves of pyrethrum,<br> -and a sufficient quantity of gum arabic mucilage.</p> - -<p class="takeof-bottom-nohanging">Make a mass, divide it into twelve portions, and take -one into the mouth, and let it lie till dissolved, as occasion -requires.</p> - -<p class="takeof-noindent">If an external application is preferred, the following may -be rubbed on the outside of the jaw.</p> -</div> - - -<p class="noindent center p1 bold small">LINIMENT FOR TOOTH-ACHE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take an ounce of spirit of camphor,<br> -three drams of liquid ammonia,<br> -ten drops of essential oil of bergamot.</p> - -<p class="takeof-bottom-nohanging">Mix them in a phial for use.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PREVENT THE TOOTH-ACHE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">A RADICAL CURE FOR THE TOOTH-ACHE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">REMEDY FOR BAD BREATH.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take from five to ten drops of muriatic acid, in<br> -an ale glassful of barley-water, and add<br> -a little lemon juice and lemon peel to flavour.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">Another medicine of this kind, which has often proved<span class="pagenum" id="Page_247">[247]</span> -beneficial when the stomach has been wrong, and the bowels -costive, is, the</p> -</div> - - -<p class="noindent center p1 bold small">DRAUGHT FOR BAD BREATH WITH COSTIVENESS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take one dram of sulphate of magnesia,<br> -two drams of tincture of calumba,<br> -an ounce and a half of infusion of roses.</p> - -<p class="takeof-bottom-nohanging">Make a draught, to be taken every morning or every -other morning, an hour before breakfast, for at least a -month.</p> -</div> - - -<p class="noindent center p1 bold small">PALMA CHRISTI OIL FOR THICKENING THE HAIR.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take an ounce of Palma Christi oil,<br> -a sufficient quantity of oil of bergamot or lavender to scent it.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">MACASSAR OIL.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take three quarts of common oil,<br> -half a pint of spirit of wine,<br> -three ounces of cinnamon powder,<br> -two ounces of bergamot.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">EXCELLENT HAIR OIL.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Boil half a pound of green southern wood, in<br> -a pint and a half of sweet oil, and<br> -half a pint of port wine.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">LYE FOR STRENGTHENING THE HAIR.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take two handsful of the root of hemp,<br> -same quantity of the roots of a maiden vine,<br> -same quantity of the cores of soft cabbages.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - -<p><span class="pagenum" id="Page_248">[248]</span></p> - - -<p class="noindent center p1 bold small">INFALLIBLE CORN-PLASTER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take two ounces of gum ammoniac,<br> -two ounces of yellow wax,<br> -six drams of verdigris.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN SILKS, COTTONS, AND WOOLLENS,<br> -<i>without damage to their texture or colour</i>.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PRESERVE FURS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p class="noindent center p1 bold small">TO PRESERVE CLOTHES FROM MOTHS, &C.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">VARNISH FOR OLD STRAW OR CHIP HATS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_249">[249]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE GREASE SPOTS OUT OF SILK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE OUT STAINS FROM CLOTH OR SILK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO EXTRACT GREASE SPOTS FROM SILKS, AND COLOURED MUSLINS, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE STAINS OUT OF SILK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Mix together in a phial, 2 oz. of essence of lemon, 1 oz. -of oil of turpentine.</p> - -<p class="takeof-noindent">Grease and other spots in silks, are to be rubbed gently -with a linen rag dipped in the above composition.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE SPOTS OF PAINT FROM CLOTH, SILK, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">For large or numerous spots, apply the spirit of turpentine -with a sponge, if possible, before it is become dry.</p> -</div> - - -<p class="noindent center p1 bold small">TO WASH CHINTZ.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_250">[250]</span></p> - - -<p class="noindent center p1 bold small">TO WASH FINE LACE OR LINEN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN BLACK AND WHITE SARCENETS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO WASH AND STAIN TIFFANIES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p class="noindent center p1 bold small">TO WASH AND STARCH LAWNS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN AND STARCH POINT LACE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p><span class="pagenum" id="Page_251">[251]</span></p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN WHITE VEILS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN BLACK VEILS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN WHITE SATIN AND FLOWERED SILKS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Strew French chalk over them, and brush it off with a -hard brush once or twice.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN COLOURED SILKS OF ALL KINDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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,<span class="pagenum" id="Page_252">[252]</span> -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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN BLACK SILKS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO DIP RUSTY BLACK SILKS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN SILK STOCKINGS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_253">[253]</span></p> - - -<p class="noindent center p1 bold small">TO CLEANSE FEATHERS FROM ANIMAL OIL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO BLEACH WOOL, SILKS, STRAW BONNETS, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE YOUNG LADIES’ MAID.</p> - - -<p><span class="smcap">In</span> 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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_254">[254]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE HEAD NURSE.</p> - - -<p><span class="smcap">As</span> 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.</p> - -<p>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<span class="pagenum" id="Page_255">[255]</span> -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.</p> - -<p>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.</p> - -<p>The sleeping room of the Nursery should be<span class="pagenum" id="Page_256">[256]</span> -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.</p> - -<p>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.</p> - -<p>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 -<i>mental</i> and <i>bodily</i> vigour. An Infant, consequently -requires considerable care, and indefatigable -personal attention.</p> - -<p>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<span class="pagenum" id="Page_257">[257]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_258">[258]</span> -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.</p> - -<p>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.</p> - -<p>Such management is highly advantageous, -as it will enable children to support every -species of fatigue and hardship, when they -become adults.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The child’s skin is to be kept perfectly -clean by washing its limbs morning and evening,<span class="pagenum" id="Page_259">[259]</span> -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.</p> - -<p>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.</p> - -<p>Clean cloths, every morning and evening, -will tend greatly to a child’s health and comfort.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_260">[260]</span> -many instances of idiotism, fits, and deformity, -may be traced.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_261">[261]</span> -frequently; but it never should be urged to -accept it.</p> - -<p>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.</p> - -<p>Children, till they are two or three years’ -old, must never be suffered to walk so long at -a time as to be weary.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_262">[262]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Wages 18<i>l.</i> to 25<i>l.</i> Perquisites at christenings.</p> - -<p class="noindent center p1 bold"><i>Diseases of Children, &c.</i></p> - - -<p class="noindent center p1 bold small">THE YELLOW GUM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">VOMITING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_263">[263]</span> -should still continue, give a gentle emetic, and the calomel -powder (containing one or two grains, according to the age)</p> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">HICCUPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">GRIPING AND FLATULENCY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Absorbent Mixture.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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:—</p> - -<p class="takeof-noindent">Mix together, prepared chalk, 1 scruple, -tincture of caraway seeds, 3 drams, -compound spirit of lavender, 1 do. -and of peppermint water, 2 oz.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Anodyne Plaster.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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:—</p> - -<p class="takeof-top-hanging">Take of compound plaster of laudanum, 1½ oz.<br> -diachylon plaster, 2 drams,<br> -purified opium, 1 do.<span class="pagenum" id="Page_264">[264]</span><br> -oil of peppermint, 1 do.<br> -camphor, 1 do.</p> - -<p class="takeof-bottom-nohanging">Mix for a plaster, and spread on soft leather.</p> -</div> - - -<p class="noindent center p1 bold small">DIARRHŒA.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">EXCORIATIONS OF THE SKIN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>discharges</i> -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.</p> -</div> - - -<p class="noindent center p1 bold small">CUTANEOUS ERUPTIONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>absorbent -mixture</i> mentioned under the head <span class="smcap">griping and flatulency</span>.</p> -</div> - - -<p class="noindent center p1 bold small">THE THRUSH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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 <i>absorbent mixture</i> (<i>see</i> <span class="smcap">griping and flatulency</span>,) -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.</p> -</div> - -<p><span class="pagenum" id="Page_265">[265]</span></p> - - -<p class="noindent center p1 bold small"><i>Syrup of Black Currants.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the juice of black currants, strained, 1 pint,<br> -double refined sugar, 24 oz.<br> -Dissolve the sugar, and boil to make a syrup.</p> - -<p class="takeof-noindent">A tea-spoonful of this to be given to children in the -thrush.</p> -</div> - - -<p class="noindent center p1 bold small">FALLING DOWN OF THE FUNDAMENT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">DENTITION.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Leeches are often serviceable when applied behind the -ears; as are also blisters.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Scarifying the Gums.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">CONVULSIONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_266">[266]</span> -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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">INWARD FITS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">THE RICKETS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_267">[267]</span></p> - - -<p class="noindent center p1 bold small"><i>Regimen, &c.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">A few grains of ipecacuanha or calomel may occasionally -be proper, and chalybeates are also very serviceable.</p> - -<p class="takeof-noindent">A decoction of Peruvian bark is also good with red wine: -and should be used with moderation in the forenoon and -after dinner.</p> -</div> - - -<p class="noindent center p1 bold small">DISTORTION OF THE SPINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">RING WORM AND SCALD HEADS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Treatment.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-top-hanging">Take of liquor of acetated lead, 2 drams,<br> -distilled vinegar, 6 drams,<br> -sulphuric æther, 2 drams,<br> -rain water, 1 pint.<br> -</p> - -<p class="takeof-bottom-nohanging">Mix.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Ointment for the same.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of spermaceti ointment, 1 oz.<br> -tar ointment, 1 oz.<br> -powdered angustura bark, 3 drams.<br> -</p><span class="pagenum" id="Page_268">[268]</span> - -<p class="takeof-bottom-nohanging">Rub the whole well in a marble mortar, and apply to the -parts affected.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Alterative Medicines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-top-hanging">Take of oxide of zinc,<br> -precipitated sulphur of antimony, each 9 grains,<br> -resin of guaiacum,<br> -extract of bark,<br> -extract of hemlock, each 2 scruples.</p> - -<p class="takeof-bottom-nohanging">Mix, and form into 20 pills.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">HOOPING COUGH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Parisian Remedy.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of sulphuret of potass,<br> -tincture of fox-glove, each, 1 dram,<br> -extract of liquorice root, 2 drams,<br> -almond emulsion, 6 oz.<br> -gum arabic powder, 3 drams.</p> - -<p class="takeof-bottom-nohanging">Mix.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Embrocation for Hooping Cough.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of emetic tartar, 2 drams,<br> -boiling water, 2 oz.<br> -tincture of cantharides, 1 dram,<br> -oil of wild thyme, 3 drams.</p> - -<p class="takeof-bottom-nohanging">Mix.<span class="pagenum" id="Page_269">[269]</span></p> - -<p class="takeof-noindent">A dessert-spoonful to be rubbed upon the chest every -night and morning.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Regimen, &c.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">THE CROUP.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The <span class="smcap">croup</span> 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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Remedies.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Children, until the age of six years, are liable to be attacked -by <span class="smcap">bilious fever</span>, which is gradually developed,<span class="pagenum" id="Page_270">[270]</span> -by irregularity in the bowels, which are either too costive, -or too much relaxed.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Treatment.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Tonic Powder.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">To obviate debility, when the fever has abated, the following -tonic powder is recommended.</p> - -<p><span class="pagenum" id="Page_271">[271]</span></p> - -<p class="takeof-top-hanging">Mix together 2 drams of powder of cascarilla,<br> -24 grains of rhubarb, and<br> -1 scruple sub-carbonate of iron.</p> - -<p class="takeof-bottom-nohanging">Divide this into 24 papers, one to be taken morning and -evening.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Regimen and Diet.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE UNDER NURSE.</p> - - -<p>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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE NURSERY MAID.</p> - - -<p>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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_272">[272]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE GOVERNESS, or GOUVERNANTE.</p> - - -<p>As many mothers have an aversion to public -education for their daughters, the system of -<span class="smcap">private instruction</span>, 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<i>l.</i> and -120<i>l.</i> per annum, and often improved, on certain -great length of service, by some provision -for life.</p> - -<p>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.</p> - -<p>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.</p> - -<p>In addition to a thorough knowledge of the -<span class="smcap">English language</span>, and to the power of being<span class="pagenum" id="Page_273">[273]</span> -able to write a letter in a graceful and accurate -style, the governess ought to be moderately -acquainted with the <span class="smcap">French language</span>; and -it would be an advantage if she knew something -of <span class="smcap">Italian</span>, as the language of music. -She ought also to be able to play on the <span class="smcap">piano -forte</span>, 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 <span class="smcap">dancing</span>, at -least, the steps and ordinary figures of fashionable -practice. Nor ought she to be ignorant -of the useful art of <span class="smcap">arithmetic</span>, the constant -exercise of which, will so much improve the -reasoning powers of her pupils. <span class="smcap">Needle-work</span> -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 <span class="smcap">geography</span>, by Goldsmith; and -the familiar keys to the <span class="smcap">popular sciences</span>, -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<span class="pagenum" id="Page_274">[274]</span> -infinite gratification to their parents. The -branches of <span class="smcap">elegant literature</span> 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. <span class="smcap">Drawing</span> 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.</p> - -<p>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 <span class="smcap">mind</span> -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.</p> - -<p>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 <span class="smcap">exercise</span> -and <span class="smcap">amusements</span> in the open air; and in -bad weather to such amusements as induce<span class="pagenum" id="Page_275">[275]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_276">[276]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE UPPER HOUSE MAID.</p> - - -<p><span class="smcap">In</span> 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.</p> - -<p>The <span class="smcap">Upper House Maid</span> 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 <i>Under House -Maid</i>.</p> - -<p>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 <i>extra</i> 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.</p> - -<p>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<span class="pagenum" id="Page_277">[277]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Common free-stone hearths may be scoured -with soap and sand and cold water, and afterwards -rubbed dry with a clean house cloth.</p> - -<p>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,<span class="pagenum" id="Page_278">[278]</span> -&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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>At an appointed time she repairs to the<span class="pagenum" id="Page_279">[279]</span> -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.</p> - -<p>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<span class="pagenum" id="Page_280">[280]</span> -and mistress’s dressing, previous to their going -out.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>If the house maid rise in good time, and<span class="pagenum" id="Page_281">[281]</span> -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.</p> - - -<p class="noindent center p1 bold small">TO CLEAN CARPETS.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">TO SCOUR CARPETS, HEARTH-RUGS, &c.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">TO DUST CARPETS AND FLOORS.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN ALL SORTS OF METAL.</p> - -<p><span class="pagenum" id="Page_282">[282]</span></p> - -<div class="blockquot"> - -<p>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.</p> -</div> - - -<p class="noindent center p1 bold small">TO RESTORE HANGINGS, CARPETS, CHAIRS, &C.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN PAPER HANGINGS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO WHITE WASH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>known cheapness</i> 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 <i>lime-washing</i> -ever after; for the latter, when laid on whiting becomes -yellow.</p> - -<p class="takeof-noindent">White-washing is an admirable manner of rendering the -dwellings of the poor clean and wholesome.</p> -</div> - -<p><span class="pagenum" id="Page_283">[283]</span></p> - - -<p class="noindent center p1 bold small">TO PRESERVE POLISHED IRONS FROM RUST.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN MARBLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN FLOOR-CLOTHS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN LOOKING-GLASSES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Remove fly stains or any other soil from the glass with a -damp cloth, then polish with a woollen cloth and powder-blue.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE SPOTS OF GREASE OR OIL OUT OF BOARDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Way.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_284">[284]</span></p> - - -<p class="noindent center p1 bold small">TO EXTRACT LAMP OIL, &C. OUT OF STONE OR MARBLE -HALLS, &C.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE UNDER HOUSE MAIDS.</p> - - -<p><span class="smcap">Are</span> 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 <i>Upper House Maid</i> 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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_285">[285]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE SERVANT OF ALL WORK.</p> - - -<p><span class="smcap">In</span> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Industry and cleanliness, with a determination -to be useful, and to please, will speedily -overcome all difficulties.</p> - -<p><span class="pagenum" id="Page_286">[286]</span></p> - -<p>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.”</p> - -<p>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<span class="pagenum" id="Page_287">[287]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_288">[288]</span></p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_289">[289]</span> -windows and balustrade as carefully as she had -done the room.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_290">[290]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_291">[291]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_292">[292]</span> -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—<i>always clean</i>; -the pots, pans, kettles, and every other culinary -utensil being <i>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</i>. 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.</p> - -<p>Another, and more laborious deviation from -the regular routine of family business is—the -appointed “<i>Washing-day</i>,” 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,<span class="pagenum" id="Page_293">[293]</span> -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.</p> - -<p>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.</p> - - -<p class="noindent center p1 bold small">TO LIGHT AND MANAGE A PARLOUR FIRE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">There is more art, perhaps, and more economy than is -considered necessary in making well, and managing a fire.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_294">[294]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE LAUNDRY MAID.</p> - - -<p><span class="smcap">This</span> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The use of soft soap, saves nearly half in -washing.</p> - -<p>Good new hard soap contains full half of -oil, one-third water, and the rest soda.</p> - - -<p class="noindent center p1 bold small">TO MAKE TOWN-WASHED LINEN WHITE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE OUT IRON MOULDS FROM LINEN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_295">[295]</span></p> - - -<p class="noindent center p1 bold small">TO SCOUR THICK COTTON COUNTERPANES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO SCOUR FLANNELS OR WOOLLENS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE MILDEW OUT OF LINEN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE OUT SPOTS OF INK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">As soon as the accident happens, wet the place with juice -of sorrel or lemon, or with vinegar, and the best hard white -soap.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE DAIRY MAID</p> - - -<p><span class="smcap">Manages</span> 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.</p> - -<p>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<span class="pagenum" id="Page_296">[296]</span> -should be frequently thrown over it.—There -should be shutters to the Dairy to keep out -the sun and hot air.</p> - -<p>The cows should be milked at a regular and -early hour, and their udders should be <i>perfectly -emptied</i>, else the quantity given will be -diminished. When you go to the cow, take -with you, <i>cold water</i> 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.</p> - -<p>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 -<i>dripped quite clean</i>, particularly after a calf is -taken away.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_297">[297]</span> -more attention is paid to the beauty and size of -cows, than to their produce.</p> - -<p>It is absolutely necessary that the cows should -be kept feeding whilst you are milking them.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_298">[298]</span></p> - - -<p class="noindent center p1 bold small">TO PRESERVE MILK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MANAGE YOUNG CHICKENS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_299">[299]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">TO FATTEN POULTRY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Other cheap articles for fattening, are oatmeal and treacle; -barley-meal and milk; boiled oats, and ground malt.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO DETERMINE THE ECONOMY OF A COW.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The <span class="smcap">annual product</span> 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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE SALT BUTTER FRESH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">SUBSTITUTE FOR MILK AND CREAM.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Beat up the whole of a fresh egg, in a basin, then pour -boiling tea over it gradually, to prevent its curdling. It is<span class="pagenum" id="Page_300">[300]</span> -difficult, from the taste, to distinguish the composition from -rich cream.</p> -</div> - - -<p class="noindent center p1 bold small">TO PRESERVE EGGS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Way.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Immerse them for a short time in strong lime-water, -and they may be kept two years, if required.</p> -</div> - - -<p class="noindent center p1 bold small">TO TEST THE PURITY OF FLOUR.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PRODUCE ONE-THIRD MORE BREAD FROM A GIVEN -QUANTITY OF CORN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">When ten days old put it into the oven for twenty minutes -and it will appear quite new.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE FLOUR PASTE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_301">[301]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE CHAMBER NURSE.</p> - - -<p><span class="smcap">Every</span> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_302">[302]</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_303">[303]</span> -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.</p> - -<p>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.</p> - -<p>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.<span class="pagenum" id="Page_304">[304]</span> -per week, according to the circumstances of -the parties, and of the case.</p> - -<p>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</p> - - -<p class="noindent center p1 bold small">TABLES OF WEIGHTS AND MEASURES.</p> - - -<p class="noindent center p1 bold small"><i>Measure of Fluids.</i></p> - -<table class="pg304"> - <tr> - <td class="tdl">1 gal. measure (cong.) contains</td> - <td class="tdr">8</td> - <td class="tdl">pints,</td> - </tr> - <tr> - <td class="tdl">1 pint (O.)</td> - <td class="tdr">16</td> - <td class="tdl">ounces,</td> - </tr> - <tr> - <td class="tdl">1 ounce (f. ℥.)</td> - <td class="tdr">8</td> - <td class="tdl">drams,</td> - </tr> - <tr> - <td class="tdl">1 dram (f. ʒ.)</td> - <td class="tdr">60</td> - <td class="tdl">minims, (<i>m.</i>)</td> - </tr> -</table> - -<p class="noindent center p1 bold small"><i>Weights of Dry Substances.</i></p> - -<table class="pg304"> - <tr> - <td class="tdl">1 pound (lb.) contains</td> - <td class="tdr">12</td> - <td class="tdl">ounces,</td> - </tr> - <tr> - <td class="tdl">1 ounce (℥.)</td> - <td class="tdr">8</td> - <td class="tdl">drams,</td> - </tr> - <tr> - <td class="tdl">1 dram (ʒ.)</td> - <td class="tdr">60</td> - <td class="tdl">grains, (gr.)</td> - </tr> - <tr> - <td class="tdl">1 scruple (℈.)</td> - <td class="tdr">20</td> - <td class="tdl">grains, or 1-3d of a dram.</td> - </tr> -</table> - - -<p>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.</p> - -<p>The following table of the gradations of -doses of medicines for <i>different ages</i>, will in -general be found pretty correct, and ought -never to be deviated from, except by professional -advice.</p> - -<p>If at the age of <i>maturity</i> the dose be <i>one -dram</i>, the proportion will be at</p> - -<table class="pg304"> - <tr> - <td class="tdl">From</td> - <td class="tdr">14</td> - <td class="tdl">to 21 years,</td> - <td class="tdl">2 scruples,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">7</td> - <td class="tdl"> 14</td> - <td class="tdl">half a dram,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">4</td> - <td class="tdl">  7</td> - <td class="tdl">1 scruple,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">4</td> - <td class="tdl"> </td> - <td class="tdl">15 grains,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">3</td> - <td class="tdl"> </td> - <td class="tdl">half a scruple,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">2</td> - <td class="tdl"> </td> - <td class="tdl">8 grains,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">1</td> - <td class="tdl"> </td> - <td class="tdl">5 grains,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">6</td> - <td class="tdl">months</td> - <td class="tdl">3 grains,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">3</td> - <td class="tdl"> </td> - <td class="tdl">2 grains,</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr">1</td> - <td class="tdl"> </td> - <td class="tdl">1 grain.</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_305">[305]</span></p> - - -<p class="noindent center p1 bold small">TOAST AND WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">WATER-GRUEL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">BARLEY-WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of pearl-barley, 2 oz.<br> -water, 4 pints.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">COMPOUND BARLEY WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the decoction of barley, 2 pints,<br> -raisins, stoned, 2 oz.<br> -figs, sliced, 2 do.<br> -liquorice-root, sliced and bruised, ½ oz.<br> -distilled water, 1 pint.<br> -</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">These liquors are to be used freely, as diluting drinks in -<i>fevers</i> and other acute disorders.</p> -</div> - - -<p class="noindent center p1 bold small">PANADA.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_306">[306]</span></p> - - -<p class="noindent center p1 bold small">BEEF TEA.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">MUTTON BROTH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">MEDICINAL TEA.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<table class="pg306"> - <tr> - <td class="tdl">Take of</td> - <td class="tdl" colspan="3">rosemary leaves, dried,</td> - <td class="tdc"> </td> - <td class="tdr">2 oz.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">sage</td> - <td class="tdl">do. </td> - <td class="tdl">do. </td> - <td class="tdl"> </td> - <td class="tdr">4 oz.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">rose</td> - <td class="tdl">do. </td> - <td class="tdl">do. </td> - <td class="tdl"> </td> - <td class="tdr">4 oz.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">peach</td> - <td class="tdl">do. </td> - <td class="tdl">do. </td> - <td class="tdl"> </td> - <td class="tdr">3 oz.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">hyssop</td> - <td class="tdl">do. </td> - <td class="tdl">do. </td> - <td class="tdl"> </td> - <td class="tdr">4 oz.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">balm</td> - <td class="tdl">do. </td> - <td class="tdl">do. </td> - <td class="tdl"> </td> - <td class="tdr">5 oz.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl" colspan="3">male speedwell, (veronica)</td> - <td class="tdc"> </td> - <td class="tdr">4 oz.</td> - </tr> -</table> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">ISINGLASS JELLY, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">SALOP.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put a dessert spoonful of the powder of salop, into a pint -of boiling water. Keep stirring it till it becomes of the<span class="pagenum" id="Page_307">[307]</span> -consistence of jelly, and then add white wine and sugar, according -to taste.</p> -</div> - - -<p class="noindent center p1 bold small">SUBSTITUTE FOR ASSES MILK.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">BROWN CAUDLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">WHITE CAUDLE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TRANSPARENT SOUP FOR CONVALESCENTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">EFFERVESCING DRAUGHT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Pulverize 1 ounce of citric acid, and divide it into 24 parts; -that is, 24 scruples, which are to be put into separate small -<i>blue</i> papers. Pulverize, also, 1 ounce of the sub-carbonate -of soda, and divide it into 24 like packages, in <i>white</i> 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.</p> - -<p class="takeof-noindent">A similar preparation may be made by using tartaric -acid instead of the citric.</p> -</div> - - -<p class="noindent center p1 bold small">TO PREVENT INFECTION.</p> - -<p><span class="pagenum" id="Page_308">[308]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">SALINE DRAUGHT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">SEDLITZ POWDERS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of Rochelle salt, 1 dram,<br> -carbonate of soda, 25 grains,<br> -tartaric acid, 20 do.</p> - -<p class="takeof-bottom-nohanging">Dissolve the first two in a tumbler of water, then add the -latter, <i>and drink</i> without loss of time.</p> -</div> - - -<p class="noindent center p1 bold small">TO DISTINGUISH GOOD RHUBARB FROM BAD.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TAMARIND WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">WATER-CRESSES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">WHITE COUGH MIXTURE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p><span class="pagenum" id="Page_309">[309]</span></p> - -<p class="takeof-noindent">To be taken in the quantity of a wine-glassful when the -cough is troublesome.</p> -</div> - - -<p class="noindent center p1 bold small">FOR ALLAYING COUGH IN THE NIGHT, AND PROCURING -REST.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Mix together in a wine-glass,<br> -30 drops of laudanum,<br> -4 tea-spoonsful of vinegar, and<br> -6 tea-spoonsful of water, sweetened with a little lump sugar.</p> -</div> - - -<p class="noindent center p1 bold small">ALMOND MILK.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of sweet almonds, blanched, 1½ oz.<br> -double-refined sugar, ¾ oz.<br> -distilled water, 2½ pints.</p> - -<p class="takeof-bottom-nohanging">Beat the almonds with the sugar; then rubbing them together, -add by degrees the water, and strain the liquor.</p> - -<p class="takeof-noindent">Almost any quantity may be taken as a frequent drink to -soften coughs, and to assuage urinary disorders.</p> -</div> - - -<p class="noindent center p1 bold small">MUCILAGE OF GUM ARABIC.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of gum-arabic, in powder, 4 oz.<br> -boiling water, 8 oz.</p> - -<p class="takeof-bottom-nohanging">Triturate the gum with a small portion of the water until -it be dissolved.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Mucilage of gum-arabic is very useful in making up medicines, -&c. it also possesses the powers of a <i>mucilaginous -demulcent</i> in a high degree; and is frequently given in -<i>diarrhœa</i>, <i>dysentery</i>, <i>chin-cough</i>, <i>hoarseness</i>, <i>strangury</i>, <i>&c.</i></p> -</div> - - -<p class="noindent center p1 bold small">GUM-ARABIC EMULSION.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of gum-arabic, in powder, 2 drams,<br> -sweet almonds, blanched,<br> -double refined sugar, each ½ dram,<br> -decoction of barley, 1 pint.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p><span class="pagenum" id="Page_310">[310]</span></p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">DECOCTION OF MARSHMALLOWS</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of marshmallow roots, bruised, 4 oz.<br> -sun raisins, stoned, 2 oz.<br> -water, 7 pints.</p> - -<p class="takeof-bottom-nohanging">Boil down to five pints; strain the decoction, and after the -grounds have subsided, pour off the clear liquor.</p> - -<p class="takeof-noindent">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 <i>emollient</i>, -rendered more pleasant by the acidulous sweetness of the -raisins.</p> -</div> - - -<p class="noindent center p1 bold small">COMPOUND ALOETIC PILLS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of hepatic aloes, 1 oz.<br> -ginger powder, 1 dram,<br> -soap, ½ oz.<br> -essential oil of peppermint, ½ a dram.</p> - -<p class="takeof-bottom-nohanging">Let the aloes and ginger be rubbed well together, then add -the soap and the oil so as to form a mass.</p> - -<p class="takeof-noindent">These pills may be advantageously used for obviating the -<i>habitual costiveness</i> of sedentary persons. The dose is from -10 to 15 grains.</p> -</div> - - -<p class="noindent center p1 bold small">LADY WEBSTER’S ANTIBILIOUS PILLS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of socotrine aloes, 6 drams,<br> -gum mastic, 2 drams.</p> - -<p class="takeof-bottom-nohanging">Reduce to powder separately; make into a mass with -syrup of wormwood, and divide into one hundred pills, of -which take one every night.</p> -</div> - - -<p class="noindent center p1 bold small">COMPOUND SOAP LINIMENT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of camphor, 1 oz.<br> -soap, 3 oz.<br> -spirit of rosemary, 1 pint.</p> - -<p class="takeof-bottom-nohanging">Digest the soap in the spirit of rosemary until it be dissolved, -and add to it the camphor.</p> -</div> - - -<p class="noindent center p1 bold small">STEER’S OPODELDOC.</p> - -<div class="blockquot"> - -<p class="takeof-top-nohanging">Dissolve 2 lbs. of white soap, and 1 lb. of yellow ditto, in -3 pints of water.</p> - -<p class="takeof-middle-hanging">Now dissolve 4 oz. of camphor,<br> -1 oz. of oil of rosemary, and<br> -6 drams of oil of origanum, in<br> -3 pints of spirit of wine.<span class="pagenum" id="Page_311">[311]</span></p> - -<p class="takeof-bottom-nohanging">Mix both solutions, and then add 3 oz. of water of ammonia.</p> - -<p class="takeof-noindent">This liniment is extensively used to allay the inflammation -of <i>bruises</i>, <i>sprains</i>, &c.</p> -</div> - - -<p class="noindent center p1 bold small">CAJEPUT OPODELDOC.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of almond soap, 2 ounces,<br> -alcohol, 1 pint,<br> -camphor, 1 ounce,<br> -cajeput oil, 2 ounces.<br> -</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">This composition is a great improvement on the opodeldocs -in general use, and in cases of <i>rheumatism, paralytic -numbness, chilblains, enlargement of joints, and indolent tumours</i>; -where the object is to rouse the action of absorbent -vessels, and to stimulate the nerves, it is a very valuable external -remedy.</p> -</div> - - -<p class="noindent center p1 bold small">LINIMENT OF AMMONIA.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of water of ammonia, ½ an ounce,<br> -olive oil, 1½ ounces.</p> - -<p class="takeof-bottom-nohanging">Shake them together in a phial till they are mixed.</p> - -<p class="takeof-noindent">In the <i>inflammatory quinsey</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">LINIMENT OF LIME WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-nohanging">Take of lime water, and olive oil, each three ounces.</p> - -<p class="takeof-bottom-nohanging">Mix them by shaking in a phial.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">EAU-DE-LUCE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">It is employed for curing the <i>bites of adders</i>, <i>wasps</i>, <i>bees</i>, -<i>gnats</i>, <i>ants</i>, and other insects, and for <i>burns</i>.</p> -</div> - -<p><span class="pagenum" id="Page_312">[312]</span></p> - - -<p class="noindent center p1 bold small">RIGA BALSAM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Mix together, 4 ounces of spirit of wine,<br> -1 dram of Friar’s balsam,<br> -2 do. of tincture of saffron.</p> - -<p class="takeof-noindent">This balsam is used for <i>sprains</i> and <i>bruises</i>.</p> -</div> - - -<p class="noindent center p1 bold small">OF FOMENTATIONS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">DECOCTION FOR FOMENTATIONS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the leaves of southernwood, dried,<br> -tops of sea-wormwood, do.<br> -camomile flowers, ditto, each 1 oz.<br> -bay leaves, do. ½ oz.<br> -distilled water, 6 pints.</p> -<p class="takeof-bottom-nohanging">Boil them a little, and strain.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">ANODYNE FOMENTATION.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take two poppy heads, boil them in a quart of milk, and -use this as a fomentation. It is excellent in <i>inflamed eyes</i>, -also to relieve the pain of inflammation from a blister or -other cause.</p> -</div> - - -<p class="noindent center p1 bold small">MUSTARD CATAPLASM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of mustard-seed, powdered, ½ lb.<br> -crumb of bread, ½ do.<br> -vinegar, as much as is sufficient.</p> - -<p class="takeof-bottom-nohanging">Mix, and make a cataplasm.</p> - -<p class="takeof-noindent">Cataplasms of this kind are employed as <i>stimulants</i>: they -often inflame the part, and raise <i>blisters</i>, but not so perfectly -as cautharides. They are frequently applied to the soles of -the feet, in the low state of acute diseases, for <i>raising the -pulse</i> and relieving the head.</p> -</div> - -<p><span class="pagenum" id="Page_313">[313]</span></p> - - -<p class="noindent center p1 bold small">SIMPLE OINTMENT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of olive oil, 5 ounces,<br> -white wax, 2 ounces.<br> -</p> - -<p class="takeof-noindent">This is an useful emollient ointment for <i>softening the skin</i>.</p> -</div> - - -<p class="noindent center p1 bold small">OINTMENT OF HOG’S LARD.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of prepared hog’s lard, 2 lbs.<br> -rose water, 3 oz.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">This ointment may be used for <i>softening the skin</i>, and <i>healing -chaps</i>.</p> -</div> - - -<p class="noindent center p1 bold small">WAX OINTMENT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of white wax, 4 oz.<br> -spermaceti, 3 oz.<br> -olive oil, 1 pint.</p> - -<p class="takeof-bottom-nohanging">Mix them together over a gentle fire, and then stir them -very briskly, without ceasing, till they are cold.</p> -</div> - - -<p class="noindent center p1 bold small">SPERMACETI OINTMENT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of spermaceti, 6 drams,<br> -white wax, 2 do.<br> -olive oil, 3 oz.</p> - -<p class="takeof-bottom-nohanging">Melt all together over a gentle fire, stirring briskly, without -intermission, till the ointment becomes cold.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">LIP SALVE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Melt together 2½ oz. of white wax,<br> -3 oz. of spermaceti,<br> -7 oz. of oil of almonds,<br> -1 dram of balsam of Peru, and<br> -1½ oz. of alkanet root, wrapped up in a linen bag.</p> - -<p class="takeof-bottom-nohanging">Pour the salve into small gallipots or boxes, and cover -with bladder and white leather.</p> -</div> - - -<p class="noindent center p1 bold small">COURT PLASTER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Now extend a piece of black silk on a wooden frame, and<span class="pagenum" id="Page_314">[314]</span> -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.</p> - -<p class="takeof-noindent">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.</p> - - -<p class="noindent center p1 bold small"><i>Application.</i></p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TINCTURE OF RHUBARB.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of rhubarb, sliced, 3 oz.<br> -lesser cardamom seeds, bruised, ½ oz.<br> -liquorice root, bruised, ½ oz.<br> -saffron, 2 drams,<br> -proof spirit of wine, 2 pints.</p> - -<p class="takeof-bottom-nohanging">Digest for seven days, and strain. Dose, ½ an oz. as a <i>purge</i>, -or 2 dr. as a <i>stomachic</i>.</p> -</div> - - -<p class="noindent center p1 bold small">COMPOUND TINCTURE OF RHUBARB.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of rhubarb, sliced, 2 oz.<br> -liquorice root, bruised, ½ oz.<br> -ginger, powdered,<br> -saffron, each 2 drams;<br> -distilled water, 1 pint,<br> -proof spirit of wine, 12 oz. by measure.</p> - -<p class="takeof-bottom-nohanging">Digest for 14 days, and strain. -Dose, ½ an oz. as an <i>aperient</i>, or 1 oz. in violent diarrhœa.</p> -</div> - - -<p class="noindent center p1 bold small">AROMATIC TINCTURE, OR COMPOUND TINCTURE OF -CINNAMON.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of cinnamon, bruised,<br> -lesser cardamom seeds, each 1 oz.<br> -long pepper, in powder, 2 drams,<br> -diluted alcohol, 2½ lbs.</p> - -<p class="takeof-bottom-nohanging">Digest for seven days, and filter through paper.</p> - -<p class="takeof-noindent">A tea-spoonful or two may be taken in wine, or any other -convenient vehicle, in <i>languors</i>, <i>weakness of the stomach</i>, <i>flatulencies</i>, -and other similar complaints; and in these cases it -is often employed with advantage.</p> -</div> - - -<p class="noindent center p1 bold small">COMPOUND TINCTURE OF SENNA.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of senna leaves, 2 oz.<br> -jalap root, 1 oz.<br><span class="pagenum" id="Page_315">[315]</span> -coriander seeds, ½ oz.<br> -proof spirit, 2½ pints.</p> - -<p class="takeof-bottom-nohanging">Digest for seven days, and to the strained liquor add 4 oz. -of sugar-candy.</p> - -<p class="takeof-noindent">This tincture is an useful <i>carminative</i> and <i>cathartic</i>, especially -to those who have accustomed themselves to the use of -spirituous liquors; it often relieves <i>flatulent complaints</i> and -<i>colics</i>, where the common cordials have little effect: the -dose is from 1 to 2 ounces.</p> -</div> - - -<p class="noindent center p1 bold small">DAFFY’S ELIXIR.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of senna, 2 lbs.<br> -rhubarb shavings, 2 lbs.<br> -jalap root, 1 lb.<br> -caraway seeds, 1 lb.<br> -aniseeds, 2 lbs.<br> -sugar, 4 lbs.<br> -shavings of red sanders wood, ½ lb.</p> - -<p class="takeof-bottom-nohanging">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 <i>Compound Tincture of Senna</i>. The above quantities -may be reduced to as small a scale as may be required.</p> -</div> - - -<p class="noindent center p1 bold small">GODFREY’S CORDIAL.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Dissolve ½ an oz. of opium,<br> -1 dram of oil of sassafras, in<br> -2 ounces of spirit of wine.<br> -Now mix 4 lbs. of treacle, with<br> -1 gallon of boiling water, and when cold, mix both solutions.</p> - -<p class="takeof-noindent">This is generally used to soothe the <i>pains of -children</i>, &c.</p> -</div> - - -<p class="noindent center p1 bold small">BALSAM OF HONEY.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of balsam of tolu, 2 oz.<br> -gum storax, 2 drams,<br> -opium, 2 do.<br> -honey, 8 oz.</p> - -<p class="takeof-noindent">Dissolve these in a quart of spirit of wine.</p> - -<p class="takeof-noindent">This balsam is useful in allaying the irritation of <i>cough</i>.</p> - -<p class="takeof-noindent">Dose, 1 or 2 tea-spoonsful in a little tea, or warm water.</p> -</div> - - -<p class="noindent center p1 bold small">TINCTURE OF THE BALSAM OF TOLU.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of balsam of Tolu, 1 oz.<br> -alcohol, 1 pint.</p> - -<p class="takeof-bottom-nohanging">Digest until the balsam be dissolved, and then strain the -tincture through paper.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Mixed with simple syrup, it forms an agreeable balsamic -syrup.</p> -</div> - -<p><span class="pagenum" id="Page_316">[316]</span></p> - - -<p class="noindent center p1 bold small">TINCTURE OF PERUVIAN BARK.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of Peruvian bark, 4 oz.<br> -proof spirit, 2 pints.</p> - -<p class="takeof-bottom-nohanging">Digest for 10 days, and strain.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">HUXHAM’S TINCTURE OF BARK.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of Peruvian bark, powdered, 2 oz.<br> -the peel of Seville oranges, dried, 1½ do.<br> -Virginian snake root, bruised, 3 drams,<br> -saffron, 1 do.<br> -cochineal, powdered, 2 scruples,<br> -proof spirit, 20 oz.</p> - -<p class="takeof-bottom-nohanging">Digest for 14 days, and strain.</p> - -<p class="takeof-noindent">As a <i>corroborant</i> and <i>stomachic</i>, it is given in doses of two -or three drams; but when employed for the cure of <i>intermittent -fevers</i>, it must be taken to a greater extent.</p> -</div> - - -<p class="noindent center p1 bold small">TINCTURE OF GUAIACUM.</p> - -<div class="blockquot"> - -<p>Take of guaiacum, 4 oz.<br> -rectified spirit of wine, 2 pints.</p> - -<p class="takeof-bottom-nohanging">Digest for seven days, and filter.</p> - -<p class="takeof-noindent">This solution is a powerful stimulating sudorific, and may -be given in doses, of about ½ an ounce, in <i>rheumatic and -asthmatic cases</i>.</p> -</div> - - -<p class="noindent center p1 bold small">AMMONIATED TINCTURE OF GUAIACUM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of resin of guaiacum, in powder, 4 oz.<br> -ammoniated alcohol, in powder, 1½ lb.</p> - -<p class="takeof-bottom-nohanging">Digest for seven days, and filter through paper.</p> - -<p class="takeof-noindent">In <i>rheumatic cases</i>, a tea, or even table-spoonful, taken -every morning and evening, in any convenient vehicle, particularly -in milk, has proved of singular service.</p> -</div> - - -<p class="noindent center p1 bold small">FRIAR’S BALSAM.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of benzoin, 3 oz.<br> -purified storax, 2 oz.<br> -balsam of Tolu, 1 oz.<br> -socotrine aloes, ½ oz.<br> -rectified spirit of wine, 2 pints.</p> - -<p class="takeof-bottom-nohanging">Digest for seven days and filter.</p> - -<p class="takeof-noindent">The dose is a tea-spoonful in some warm water four times -a day, in <i>consumptions and spitting of blood</i>. It is useful, also, -when applied on lint, to <i>recent wounds</i>, and serves the purposes -of a scab, but must not be soon removed.</p> -</div> - - -<p class="noindent center p1 bold small">TINCTURE OF CATECHU.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take extract of catechu, 3 oz.<br> -cinnamon, bruised, 2 oz.<br> -diluted alcohol, 2 pints.</p> - -<p><span class="pagenum" id="Page_317">[317]</span></p> - -<p class="takeof-bottom-nohanging">Digest for seven days, and strain through paper.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">This tincture is of service in all kinds of <i>defluxions</i>, <i>catarrhs</i>, -<i>looseness</i>, and other disorders where astringent medicines are -indicated. Two or three tea-spoonsful may be taken occasionally.</p> -</div> - - -<p class="noindent center p1 bold small">IPECACUAN WINE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the root of ipecacuan, bruised, 2 oz.<br> -Spanish white wine, 2 pints.</p> - -<p class="takeof-bottom-nohanging">Digest for ten days and strain.</p> - -<p class="takeof-noindent">This wine is a very mild and safe <i>emetic</i>, and nearly equally -serviceable in <i>dysenteries</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">LAVENDER WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">SPIRIT OF ROSEMARY.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the fresh tops of rosemary, 1½ lb.<br> -proof spirit, 1 gallon.</p> - -<p class="takeof-bottom-nohanging">Distil off in a water-bath, 5 pints.</p> -</div> - - -<p class="noindent center p1 bold small">COMPOUND SPIRIT OF ANISEED.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of aniseed,<br> -angelica-seed, each bruised, ½ lb.<br> -proof-spirit, 1 gallon,<br> -water, sufficient to prevent a bad taste or flavour.</p> - -<p class="takeof-bottom-nohanging">Draw off 1 gallon by distillation.</p> - -<p class="takeof-noindent">This compound is often employed with advantage, in cases -of <i>flatulent colic</i>.</p> -</div> - - -<p class="noindent center p1 bold small">BLACK PECTORAL LOZENGES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of extract of liquorice,<br> -gum arabic, each 4 oz.<br> -white sugar, 8 oz.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">WHITE PECTORAL LOZENGES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of fine sugar, 1 lb.<br> -gum arabic, 4 oz.<br> -starch, 1 oz.<br> -flowers of benzoin, ¾ dram.</p> - -<p><span class="pagenum" id="Page_318">[318]</span></p> - -<p class="takeof-bottom-nohanging">Having beat them all in a powder, make them into a proper -mass with rose-water, so as to form lozenges.</p> - -<p class="takeof-noindent">These compositions are calculated for softening <i>acrimonious -humours</i>, and allaying the <i>tickling in the throat</i> which -provokes coughing.</p> -</div> - - -<p class="noindent center p1 bold small">NITRE LOZENGES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of nitre, purified, 3 oz.<br> -double-refined sugar, 9 oz.</p> - -<p class="takeof-bottom-nohanging">Make them into lozenges with mucilage of gum tragacanth.</p> - -<p class="takeof-noindent">This is a very agreeable form for the exhibition of nitre, -as a <i>diuretic or febrifuge</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">HONEY OF ROSES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of dried red rose-buds, 4 oz.<br> -boiling distilled water, 3 pints,<br> -clarified honey, 5 lbs.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">This preparation is not unfrequently used as a mild, cooling -detergent, particularly in gargles for <i>ulcerations and inflammation -of the mouth and tonsils</i>.</p> -</div> - - -<p class="noindent center p1 bold small">SYRUP OF POPPIES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of the heads of white poppies, dried, 3½ lbs.<br> -double-refined sugar, 6 lbs.<br> -distilled water, 8 gallons.<br> -</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">This syrup, impregnated with the narcotic matter of the -poppy-head, is given to <i>children</i> in doses of two or three -drams, and to adults of from half an ounce to one ounce -and upwards, for <i>easing pain</i>, <i>procuring rest</i>, and answering -the other intentions of <i>mild operations</i>.</p> -</div> - - -<p class="noindent center p1 bold small">SYRUP OF VIOLETS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of fresh flowers of the violet, 1 lb.<br> -boiling distilled water, 3 pints.</p> - -<p class="takeof-bottom-nohanging">Macerate for 25 hours, and strain the liquor through a cloth, -without pressing, and add double-refined sugar, to make the -syrup.</p> - -<p class="takeof-noindent">This is an agreeable <i>laxative medicine</i> for young children.</p> -</div> - -<p><span class="pagenum" id="Page_319">[319]</span></p> - - -<p class="noindent center p1 bold small">OXYMEL OF SQUILLS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of clarified honey, 3 lbs.<br> -vinegar of squills, 2 pints.</p> - -<p class="takeof-bottom-nohanging">Boil them in a glass vessel, with a slow fire, to the thickness -of a syrup.</p> - -<p class="takeof-noindent">Oxymel of squills is an useful <i>aperient, detergent, and expectorant</i>, -and of great service in <i>humoral asthmas</i>, <i>coughs</i>, -and other disorders where <i>thick phlegm</i> 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 <i>emetic</i>.</p> -</div> - - -<p class="noindent center p1 bold small">VINEGAR OF SQUILLS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of squills, recently dried, 1 pound,<br> -vinegar, 6 pints,<br> -proof spirit, ½ pint.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">Vinegar of squills is a very powerful stimulant; and -hence it is frequently used with great success as a <i>diuretic -and expectorant</i>. The dose of this medicine is from a dram -to half an ounce.</p> -</div> - - -<p class="noindent center p1 bold small">TAR-WATER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of tar, 2 pints;<br> -water, 1 gallon.</p> - -<p class="takeof-bottom-nohanging">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.</p> - -<p class="takeof-noindent">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 -<i>stimulant raising the pulse</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small">DECOCTION OF SARSAPARILLA.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of sarsaparilla root, cut, 6 oz.<br> -distilled water, 8 pints.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">COMPOUND DECOCTION OF SARSAPARILLA.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of sarsaparilla root, cut and bruised, 6 oz.<br> -the bark of sassafras root,<br><span class="pagenum" id="Page_320">[320]</span> -the shavings of guaiacum wood,<br> -liquorice root, each 1 oz.<br> -the bark of mezereon root, 3 drams,<br> -distilled water, 10 pints.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">DECOCTION OF THE WOODS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of guaiacum raspings, 3 oz.<br> -raisins, stoned, 2 oz.<br> -sassafras root, sliced,<br> -liquorice root, bruised, each 1 oz.<br> -water, 10 lbs.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">INFUSION OF ROSES.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of dried red roses, ½ oz.<br> -diluted vitriolic acid, 3 drams,<br> -boiling distilled water, 2½ pints,<br> -double refined sugar, 1½ oz.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">EMETIC DRAUGHT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of ipecacuan wine, 7 drams,<br> -antimonial wine, 1 do.<br> -syrup of violets, 1 do.<br> -rose-water, 3 do.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small">MILD APERIENT DRAUGHT.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take senna leaves, an ounce and a half,<br> -ginger, sliced, 1 dram,<br> -boiling water, 1 pint.</p> - -<p class="takeof-bottom-nohanging">Macerate for an hour, and strain the liquor.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_321">[321]</span></p> - - -<p class="noindent center p1 bold small">MILD PURGATIVE FOR INFANTS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of manna, 1 oz.<br> -mucilage of gum arabic,<br> -oil of almonds,<br> -syrup of lemons, each 2 drams.</p> - -<p class="takeof-top-hanging">Of this mixture give a tea-spoonful to a child at bed-time.</p> -</div> - - -<p class="noindent center p1 bold small">CAMPHOR MIXTURE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of camphor, 1 dram,<br> -rectified spirit of wine, ten drops,<br> -double-refined sugar, half an ounce,<br> -boiling distilled water, one pint.</p> - -<p class="takeof-bottom-nohanging">Rub the camphor first with the spirit of wine, then with -the sugar; lastly, add the water by degrees, and strain the -mixture.</p> - -<p class="takeof-noindent">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 <i>fevers</i>, taken -to the extent of a table-spoonful every three or four hours.</p> -</div> - - -<p class="noindent center p1 bold small">CHALK MIXTURE.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of prepared chalk, 1 oz.<br> -refined sugar, ½ an oz.<br> -mucilage of gum arabic, 2 oz.</p> - -<p class="takeof-middle-hanging">Rub them together and then add by degrees,<br> -water, 2 pints,<br> -spirituous cinnamon-water, 2 ounces.</p> - -<p class="takeof-noindent">This is a very elegant form of exhibiting chalk, and is a useful -remedy in diseases arising from or accompanied with <i>acidity -in the stomach</i>, &c. It is frequently employed in <i>diarrhœa</i> -proceeding from that cause.</p> -</div> - - -<p class="noindent center p1 bold small">TO RELIEVE FAINTING AND OTHER FITS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO RELIEVE SUDDEN BLEEDING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_322">[322]</span></p> - - -<p class="noindent center p1 bold small">TO MAKE A WARM BATH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO RESTORE SUSPENDED ANIMATION.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO RELIEVE AN APOPLECTIC FIT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO EASE OR CURE HEAD-ACHES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_323">[323]</span></p> - - -<p class="noindent center p1 bold small">FOR CANCER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR THE GRAVEL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR A COLD AND COUGH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR A CONSTITUTIONAL OR WINTER COUGH, BY SIR -WILLIAM KNIGHTON, BART.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR A SORE THROAT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR A COLD.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">If a sore throat, tie round it three or four folds of flannel -sprinkled with spirits.</p> -</div> - - -<p class="noindent center p1 bold small">BATHING THE FEET AND LEGS IN WARM WATER AT NIGHT.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_324">[324]</span></p> - - -<p class="noindent center p1 bold small">TO CLEAN THE TEETH AND GUMS, AND MAKE THE FLESH -GROW CLOSE TO THE ROOT OF THE ENAMEL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">A PRESERVATIVE FROM THE TOOTH-ACHE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">WARTS AND CORNS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Red spurge destroys warts and corns.</p> -</div> - - -<p class="noindent center p1 bold small">WARTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">CORNS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR BURNS OR SCALDS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_325">[325]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">TO EXTINGUISH FIRE WHICH MAY HAVE CAUGHT THE -CLOTHES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR A BRUISED EYE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR A SPRAINED ANCLE OR WRIST.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_326">[326]</span></p> - -<p class="noindent center p1 bold small">OXALIC ACID.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FOR THE BITE OF A MAD DOG.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">REMEDY FOR A WASP’S STING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO AVOID INJURY FROM BEES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">If bees swarm upon the head, smoke tobacco, and hold a -empty hive over the head, and they will go into it.</p> -</div> - - -<p class="noindent center p1 bold small">FOR THE POISON OF THE ADDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">METHOD OF RESTORING LIFE TO THE APPARENTLY -DROWNED.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_327">[327]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;"> -THE LAND STEWARD AND BAILIFF. -</p> - - -<p>To form a complete <span class="smcap">land steward</span>, 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 -<i>Young’s Farmer’s Calendar</i>, 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_328">[328]</span> -mere collecting of rents and giving discharges -being the least considerable part of his duty.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_329">[329]</span> -dealt out to them, that so, all may be equally -benefited, and equally satisfied.</p> - -<p>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.</p> - -<p>The tenants should not be suffered to let -their lands be over-run by moles—nor the -commons and woodlands by swine unrung.</p> - -<p>The strictest caution should be used to<span class="pagenum" id="Page_330">[330]</span> -prevent all the produce of the estates, that is -fit for manure or other useful purposes, from -being alienated or carried off.</p> - -<p>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.</p> - -<p>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.</p> - -<p>It behoves the steward to support, and cause -to be recognized, all the ancient manorial -rights and privileges that are usually respected.</p> - -<p>Heriots accruing from copyhold estates, ought -not to be taken in kind, but a moderate fine -should be levied in lieu thereof.</p> - -<p>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.</p> - -<p>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.<span class="pagenum" id="Page_331">[331]</span> -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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_332">[332]</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_333">[333]</span> -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.</p> - -<p>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<span class="pagenum" id="Page_334">[334]</span> -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 -<span class="smcap">day-book</span> or <span class="smcap">journal</span>, and a <span class="smcap">ledger</span>, with -two other books, to be called the <span class="smcap">memorandum-book</span>, -and <span class="smcap">general inventory</span>. A portable -<span class="smcap">pocket memorandum-book</span> 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.</p> - - -<p class="noindent center p1 bold small">FORM OF THE JOURNAL.</p> - -<p class="noindent center small"><i>Journal belonging to the Right Hon. Lord Viscount A.<br> -X. Y. Steward. 1825.</i></p> - -<table class="pg334"> - <tr> - <td class="tdrt tdpadlr"> </td> - <td class="tdrt tdpadlr"> </td> - <td class="tdlt tdpadlr"> </td> - <td class="tdct tdpadlr" colspan="2"><i>Dr.</i></td> - <td class="tdct tdpadlr" colspan="2"><i>Cash</i></td> - <td class="tdct tdpadlr" colspan="2"><i>Cr.</i></td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left border-top">Date<br>1825.</td> - <td class="tdrt tdpadlr border-left border-top">Fol. in<br>Ledger</td> - <td class="border-left border-top border-right"> </td> - <td class="tdct tdpadlr border-left border-top">£</td> - <td class="tdct tdpadlr border-left border-top"><i>s.</i></td> - <td class="tdct tdpadlr border-left border-top border-right"><i>d.</i></td> - <td class="tdct tdpadlr border-left border-top">£</td> - <td class="tdct tdpadlr border-left border-top"><i>s.</i></td> - <td class="tdct tdpadlr border-left border-top border-right"><i>d.</i></td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left">Jan. 6</td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdl tdpadlr border-left border-right border-bottom"><p class="hang-table-pg334">Agreed this day with R. P. to -accept as a compensation for -a Heriot, due on the death of -his father, £30.</p></td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left border-right"> </td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left">17</td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdl tdpadlr border-left border-right border-bottom"><p class="hang-table-pg334">Rec<sup>d</sup>. of C. L. for half year’s -rent, due at Christmas last</p></td> - <td class="tdrb tdpadlr border-left">25</td> - <td class="tdrb tdpadlr border-left">0</td> - <td class="tdrb tdpadlr border-left border-right">0</td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left">21</td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdl tdpadlr border-left border-right border-bottom"><p class="hang-table-pg334">Rec<sup>d</sup>. of S. R. for one year’s -rent in full, to do.</p></td> - <td class="tdrb tdpadlr border-left">75</td> - <td class="tdrb tdpadlr border-left">0</td> - <td class="tdrb tdpadlr border-left border-right">0</td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left">31</td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdl tdpadlr border-left border-right"><p class="hang-table-pg334">Paid the following persons their -<span class="no-wrap">bills:—</span></p></td> - <td class="tdr tdpadlr border-left"> </td> - <td class="tdr tdpadlr border-left"> </td> - <td class="tdr tdpadlr border-left border-right"> </td> - <td class="tdr tdpadlr border-left"> </td> - <td class="tdr tdpadlr border-left"> </td> - <td class="tdr tdpadlr border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdl tdpadlr border-left border-right"><p class="hang-table-pg334">T. M. saddler, as pr. bill to Xmas.</p></td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left border-right"> </td> - <td class="tdrb tdpadlr border-left">22</td> - <td class="tdrb tdpadlr border-left">5</td> - <td class="tdrb tdpadlr border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdl tdpadlr border-left border-right"><p class="hang-table-pg334">W. R. Smith  do.  do.</p></td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left"> </td> - <td class="tdrb tdpadlr border-left border-right"> </td> - <td class="tdrb tdpadlr border-left">29</td> - <td class="tdrb tdpadlr border-left">6</td> - <td class="tdrb tdpadlr border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdlt tdpadlr border-left border-right"> </td> - <td class="tdrt tdpadlr border-left">—–</td> - <td class="tdrt tdpadlr border-left">—–</td> - <td class="tdrt tdpadlr border-left border-right">—–</td> - <td class="tdrt tdpadlr border-left">—–</td> - <td class="tdrt tdpadlr border-left">—–</td> - <td class="tdrt tdpadlr border-left border-right">—–</td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdlt tdpadlr border-left border-right"> </td> - <td class="tdrt tdpadlr border-left">100</td> - <td class="tdrt tdpadlr border-left">0</td> - <td class="tdrt tdpadlr border-left border-right">0</td> - <td class="tdrt tdpadlr border-left">51</td> - <td class="tdrt tdpadlr border-left">11</td> - <td class="tdrt tdpadlr border-left border-right">0</td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdlt tdpadlr border-left border-right"> </td> - <td class="tdrt tdpadlr border-left">51</td> - <td class="tdrt tdpadlr border-left">11</td> - <td class="tdrt tdpadlr border-left border-right">0</td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdlt tdpadlr border-left border-right"> </td> - <td class="tdrt tdpadlr border-left">—–</td> - <td class="tdrt tdpadlr border-left">—–</td> - <td class="tdrt tdpadlr border-left border-right">—–</td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left"> </td> - <td class="tdrt tdpadlr border-left border-right"> </td> - </tr> - <tr> - <td class="tdrt tdpadlr border-left border-bottom"> </td> - <td class="tdrt tdpadlr border-left border-bottom"> </td> - <td class="tdrt tdpadlr border-left border-right border-bottom">Balance this month. </td> - <td class="tdrb tdpadlr border-left border-bottom">£48</td> - <td class="tdrb tdpadlr border-left border-bottom">9</td> - <td class="tdrb tdpadlr border-left border-right border-bottom">0</td> - <td class="tdrb tdpadlr border-left border-bottom"> </td> - <td class="tdrb tdpadlr border-left border-bottom"> </td> - <td class="tdrb tdpadlr border-left border-right border-bottom"> </td> - </tr> -</table> - -<p>The journal, spoken of, should be kept as a -book of reference for every transaction that<span class="pagenum" id="Page_335">[335]</span> -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.</p> - -<p>In the ledger will, of course, be opened an -account with every tenant, and as a consequence -with <i>Dr.</i> and <i>Cr.</i>; also an account <i>Dr.</i> -and <i>Cr.</i> of every article, the increase, decrease, -and actual state of which, it is necessary to -ascertain with precision.</p> - -<p>The <span class="smcap">memorandum ledger</span> 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.</p> - -<p>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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_336">[336]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE HOUSE STEWARD.</p> - - -<p><span class="smcap">This</span> 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 <i>locum tenens</i>, 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.</p> - -<p>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.</p> - -<p>The House Steward, by the suavity of his -manners, and equable deportment, has it in -his power to sustain the reputation of his<span class="pagenum" id="Page_337">[337]</span> -master in high estimation, and to make his -whole household comfortable and happy.</p> - -<p>For further hints respecting servants we refer -to the Address to the <i>Mistresses of Families</i>, -in the dedication, <a href="#Page_10">p. 10, 11, and 12</a>; and to -those given to the <i>Housekeeper</i>, <a href="#Page_52">p. 52, 53, and -54.</a></p> - -<p>Ability to provide for the family in the best -manner, is another qualification indispensably -necessary in the <i>House Steward</i>. 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 <i>ready money</i>; -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, <a href="#Page_54">p. 54 and 55</a>; and directions -for marketing, which may afford some -hints, even to an expert and an adroit practitioner, -may be found <a href="#Page_75">p. 75 to 88</a>.</p> - -<p>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<span class="pagenum" id="Page_338">[338]</span> -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.”</p> - -<p>Salary from 100l. to 250l. and upwards.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE STEWARD’S ROOM BOY.</p> - - -<p><span class="smcap">There</span> 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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_339">[339]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE BUTLER.</p> - - -<p><span class="smcap">At</span> 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.</p> - -<p>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.<a id="FNanchor_19" href="#Footnote_19" class="fnanchor">[19]</a> On taking away, he removes -the tea-tray, and the under butler or -footman the urn, cloth, &c.</p> - -<p>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.</p> - -<p>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.</p> - -<p>He now cleans himself to attend company<span class="pagenum" id="Page_340">[340]</span> -or visitors at the door, which he is to answer, -receive cards, deliver messages, &c.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>He sets and displays the dinner on the table, -carrying in the first dish, waits at the<span class="pagenum" id="Page_341">[341]</span> -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.<a id="FNanchor_20" href="#Footnote_20" class="fnanchor">[20]</a></p> - -<p>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.</p> - -<p>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.</p> - -<p>If the bell rings during the dessert, the -Butler answers, and does the same for the remainder -of the evening.</p> - -<p>The under butler is now engaged in cleaning -the plate and arranging the pantry.</p> - -<p>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<span class="pagenum" id="Page_342">[342]</span> -Butler removes the tea-tray, and the footman -the urn, &c. The footman carries in coals, -but the Butler manages the candles.</p> - -<p>When tea is made below, it is done by the -housekeeper, but carried up and handed round -by the Butler and footman.</p> - -<p>If there is company, the refreshments, -wine, ices, &c. are carried up by the Butler, -assisted and followed by the footman.</p> - -<p>When there is supper, the under Butler or -Butler arranges the same, and it is managed -like the dinner.</p> - -<p>Slippers, dressing gown, night candles, &c. -are carried up and disposed by the Butler.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_343">[343]</span> -washing, &c. and is expected to be genteel and -clean in his person.</p> - -<p>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.</p> - - -<p class="noindent center p1 bold"><i>To manage foreign Wines.</i></p> - -<p><span class="smcap">The</span> 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.</p> - - -<p class="noindent center p1 bold small"><i>To Fit up a Cellar of Wines and Spirits.</i></p> - -<p><span class="pagenum" id="Page_344">[344]</span></p> - -<div class="blockquot"> - -<p class="closeup-bottom">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;</p> - -<p class="closeup-both">A pair of strong slings;</p> - -<p class="closeup-both">A pair of can hooks and a pair of crate hooks;</p> - -<p class="closeup-both">A block of wood to put under the pipes when topping -them over in a narrow passage, or in casing them;</p> - -<p class="closeup-both">A small valinch to taste wine;</p> - -<p class="closeup-both">A crane, and a small copper pump to rack off;</p> - -<p class="closeup-both">Two or three gallon cans, made of wood;</p> - -<p class="closeup-both">A large wooden funnel;</p> - -<p class="closeup-both">Two or three copper funnels from a quart to a gallon each;</p> - -<p class="closeup-both">Two racking cocks;</p> - -<p class="closeup-both">Two wine bottling cocks;</p> - -<p class="closeup-both">A brace and various bits;</p> - -<p class="closeup-both">Two small tubs;</p> - -<p class="closeup-both">A square basket to hold the corks;</p> - -<p class="closeup-both">Two small tin funnels;</p> - -<p class="closeup-both">A small strainer;</p> - -<p class="closeup-both">Two cork screws;</p> - -<p class="closeup-both">Two or three baskets;</p> - -<p class="closeup-both">A wisk to beat the finings;</p> - -<p class="closeup-both">Three flannel or linen bags;</p> - -<p class="closeup-both">A strong iron screw to raise the bungs;</p> - -<p class="closeup-both">A pair of pliers;</p> - -<p class="closeup-both">Bungs, corks, and vent pegs;</p> - -<p class="closeup-both">Two frets or middle sized gimblets;</p> - -<p class="closeup-both">Some sheet lead and tacks to put on broken staves;</p> - -<p class="closeup-both">Brown paper to put round cocks and under the lead, when -stopping leaks;</p> - -<p class="closeup-both">A staff with a chain at one end to rumage the wines, &c.</p> - -<p class="closeup-both">Shots and lead canister, or bristle brush, and two cloths -to wash bottles;</p> - -<p class="closeup-both">Two large tubs;</p> - -<p class="closeup-both">Some small racks that will hold six dozen each;</p> - -<p class="closeup-both">A cooper’s adze;</p> - -<p class="closeup-both">An iron and a wooden driver to tighten hoops;</p> - -<p class="closeup-both">Two dozen of wooden bungs of different sizes;</p> - -<p class="closeup-both">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;</p> - -<p class="closeup-both">A few dozen of delf labels;</p> - -<p class="closeup-both">A cup-board to hold all the tools;</p> - -<p class="closeup-top">A spade, two good stiff birch brooms, and a rake to level -the saw-dust.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To restore pricked British Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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;<span class="pagenum" id="Page_345">[345]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">This method will answer for all made wines.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To rack Foreign Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To manage and improve poor Red Port.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To manage Claret.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_346">[346]</span> -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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To colour Claret.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To restore Claret that drinks foul.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To make Claret and Port rough.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO RECOVER PRICKED FOREIGN WINES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To manage Hermitage and Burgundy.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Red hermitage must be managed in the same way as claret, -and the white likewise, except the colouring, which it<span class="pagenum" id="Page_351">[351]</span> -does not require. Burgundy should be managed in the same -manner as red hermitage.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To manage Lisbon Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To manage Bucellas Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To improve Sherry.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To improve White Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO IMPROVE WINE BY CHALK.</p> - -<p><span class="pagenum" id="Page_352">[352]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Add a little chalk to the <i>must</i>, 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 <i>must</i> 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 <i>must</i>. -Concentrate the <i>must</i> 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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To Renovate Sick Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>admixture</i>.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To Mellow Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>German method of restoring sour Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put a small quantity of powdered charcoal in the wine: -shake it, and after it has remained still for forty-eight hours, -decant steadily.</p> -</div> - -<p><span class="pagenum" id="Page_353">[353]</span></p> - - -<p class="noindent center p1 bold small"><i>To Concentrate Wines by Cold.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO FINE WHITE WINES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO FINE RED WINES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Take whites of eggs beat up to a froth, and mix in the -same manner as in white wines.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Bradley chooses to have the liquor when pressed, stand<span class="pagenum" id="Page_354">[354]</span> -with the husks and stalks in the vat, to ferment for fifteen -days.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To fine a hogshead of Claret.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To fine Sherry.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To fine pale Sherry.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To fine Madeira.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To improve Madeira which has been round to the Indies.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To fine Vidonia Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.<span class="pagenum" id="Page_355">[355]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To fine Malmsey and other Wines.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To fine Port Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To make and apply Finings.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To convert White Wine into Red.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_356">[356]</span></p> - - -<p class="noindent center p1 bold small"><i>To force down the Finings of all White Wines, Arracks, and -Small Spirits.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put a few quarts of skimmed milk into the cask.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To render Red Wine White.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To preserve new Wine against Thunder.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To make Wine settle well.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To make a Match for sweetening Casks.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To make Oyster Powder.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To make a Filtering Bag.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">This bag is made of a yard of either linen or flannel, not -<span class="pagenum" id="Page_357">[357]</span> -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.</p> -</div> - -<p class="noindent center p1 bold small"><i>To bottle Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>To Detect Adulterated Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p class="noindent center p1 bold small"><i>To Detect Alum in Wine.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_358">[358]</span></p> - - -<p class="noindent center p1 bold small">TO BOTTLE BEER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TRY THE GOODNESS OF SPIRITS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Set fire to some in a spoon; if good it will burn brightly -away, without leaving any moisture in the spoon.</p> -</div> - - -<p class="noindent center p1 bold small">TO COOL LIQUORS IN HOT WEATHER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PACK GLASS OR CHINA.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN WINE DECANTERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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, <i>milk-warm</i>, 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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO DECANT WINE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_359">[359]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MIX A SALAD.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE PUNCH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PREPARE SODA WATER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE GINGER BEER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PREPARE GINGER BEER POWDERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_360">[360]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">METHOD OF PRESERVING PEAS GREEN FOR WINTER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MEND GLASS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The juice of garlick, pounded in a stone mortar, is said to -be the strongest cement to mend broken glass.</p> -</div> - - -<p class="noindent center p1 bold small">TO CONVEY FRESH FISH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PURIFY WATER BY CHARCOAL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO EXTINGUISH A RECENT FIRE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO EXTINGUISH FIRE IN A CHIMNEY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Shut the doors and windows, throw water on the fire in the -grate, and then stop up the bottom of the chimney.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_361">[361]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE VALET.</p> - -<p><span class="smcap">The</span> 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.</p> - -<p>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<span class="pagenum" id="Page_362">[362]</span> -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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_363">[363]</span> -greater security in shaving, and for the purpose -of giving them a better edge in setting or -stropping.</p> - -<p>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.</p> - -<p>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.</p> - -<p>When preparing for a journey, care should -be taken to ascertain the probable time of absence, -that sufficient change of linen, &c. may<span class="pagenum" id="Page_364">[364]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The usual salary is from 30l. to 60l. per annum, -but in some situations much more. Perquisites, -his master’s cast-off clothes.</p> - - -<p class="noindent center p1 bold small">TO CLEAN GOLD LACE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Rub it with a soft brush dipped in roche alum burnt, sifted -to a very fine powder.</p> -</div> - - -<p class="noindent center p1 bold small">TO REMOVE STAINS FROM MOURNING DRESSES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">NEW MODE OF SHAVING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_365">[365]</span> -throwing a pinch of whiting on a moderately oiled or soaped -strop.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN GILT BUCKLES, CHAINS, &C.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MANAGE RAZOR STROPS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO SCOUR CLOTHES, COATS, PELISSES, &C.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN GLOVES WITHOUT WETTING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FULLER’S PURIFIER FOR WOOLLEN CLOTHS.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Dry, pulverize, and sift the following ingredients:<br> -6 lbs. of fuller’s earth,<br> -1 lb. of pipe-clay, and<br> -4 oz. of French chalk.<span class="pagenum" id="Page_366">[366]</span></p> - -<p class="takeof-middle-hanging">Make a paste of the above with the <span class="no-wrap">following:—</span><br> -1 oz. of rectified oil of turpentine,<br> -2 oz. of spirit of wine, and<br> -1½ lbs. of melted oil soap.</p> - -<p class="takeof-bottom-nohanging">Make up the compound into cakes, which are to be kept in -water, or in small wooden boxes.</p> -</div> - - -<p class="noindent center p1 bold small">TO DRIVE AWAY, OR PREVENT THE APPROACH OF MOTHS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO REVIVE FADED BLACK CLOTH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO DRY-CLEAN CLOTH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE BREECHES BALL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">CLOTHES’ BALL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE GREASE OUT OF LEATHER BREECHES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">The white of an egg applied to the injured part, and dried -in the sun, will effectually answer this purpose.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_367">[367]</span></p> - - -<p class="noindent center p1 bold small">TO CLEAN LEATHER.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of French yellow ochre, 1 lb.<br> -sweet oil, a dessert spoonful</p> - -<p class="takeof-middle-hanging">Mix well together, so that the oil may not be seen: then<br> -take of pipe-clay, 1 lb.<br> -starch, ¼ lb.</p> - -<p class="takeof-bottom-nohanging">Mix with boiling water, when cold, lay it on the leather; -and rub and brush it well when dry.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE SCOURING BALLS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN GOLD LACE AND EMBROIDERY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE STAINS OUT OF SCARLET CLOTH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE STAINS OUT OF BLACK CLOTH, SILK, CRAPE, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_368">[368]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE MAN COOK.</p> - - -<p><span class="smcap">The</span> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>As the art of Cookery, or <i>gourmanderie</i>,<span class="pagenum" id="Page_369">[369]</span> -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.<a id="FNanchor_21" href="#Footnote_21" class="fnanchor">[21]</a></p> - - -<p class="noindent center p1 bold small">METHOD OF PREPARING AN EAST INDIA CURRY, WITH -THE ARTICLES USED THEREIN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> -<p><span class="pagenum" id="Page_370">[370]</span></p> - -<p class="noindent center p1 bold small">CURRY POWDER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">The above quantities are enough for twenty curries, but it -should be kept dry in a tin canister.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">MODE OF PREPARING MULGA-TAWNEY, AS AT MADRAS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_371">[371]</span> -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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">METHOD OF BOILING RICE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_372">[372]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE HEAD COACHMAN.</p> - - -<p><span class="smcap">On</span> 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<span class="pagenum" id="Page_373">[373]</span> -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.</p> - -<p>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 <i>Groom</i>.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_374">[374]</span> -dirt; 2, a soft brush for laying on the mixture; -and 3, a polishing brush.</p> - -<p>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.</p> - -<p>The inside of the coach is then to be brushed, -the glasses cleaned, and the lamps cleaned -and trimmed.</p> - -<p>The carriage, horses, harness, and the whole -equipage being now ready, the coachman attends -his master or mistress for <i>orders</i>, if not -previously received.</p> - -<p>When the time is nearly arrived at which -the coach is ordered, the helper or assistants -harness the horses and <i>put them to</i>, 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 <i>near side</i>, and drives off to the door.</p> - -<p>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<span class="pagenum" id="Page_375">[375]</span> -there be time and day-light, washes and cleans -his coach.</p> - -<p>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.</p> - -<p>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.</p> - - -<p class="noindent center p1 bold small">TO CLEAN BRASS ORNAMENTS ON CARRIAGES AND -HARNESS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">BLACK DYE FOR HARNESS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">LIQUID BLACKING FOR HARNESS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO BRING HORSES OUT OF A STABLE IN CASE OF FIRE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_376">[376]</span></p> - -<p class="noindent center p1 bold" style="font-size: 110%;">THE FOOTMAN.</p> - - -<p><span class="smcap">The</span> 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.</p> - -<p>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.</p> - -<p>For the better dispatch of his own particular -business, it is indispensably necessary that -the footman should <i>rise early</i>, and as every -moment of his time will be appropriated, he -must endeavour to get that part of his business,<span class="pagenum" id="Page_377">[377]</span> -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.</p> - -<p>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.<a id="FNanchor_22" href="#Footnote_22" class="fnanchor">[22]</a></p> - -<p>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.</p> - -<p>For cleaning boots and shoes, he takes -care to provide himself with proper brushes -and good blacking. In boots he will not<span class="pagenum" id="Page_378">[378]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_379">[379]</span></p> - -<p>Every article of furniture should be cleaned -and rubbed in the middle of the room, when -convenient, to prevent smearing and injuring -the walls.</p> - -<p><i>Looking Glasses</i> 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.</p> - -<p>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;<a id="FNanchor_23" href="#Footnote_23" class="fnanchor">[23]</a> 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.</p> - -<p>Pictures are best cleaned lightly with a wet -sponge, but should never be touched with a -cloth.</p> - -<p>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.</p> - -<p>In the directions to the butler, we have -given sufficiently at large, setting out the -breakfast table, and waiting at breakfast,<span class="pagenum" id="Page_380">[380]</span> -which in small families becomes solely the -business of the footman.</p> - -<p>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.</p> - -<p>The footman now carries out such messages -and cards as he is charged to deliver.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_381">[381]</span> -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.</p> - -<p>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<span class="pagenum" id="Page_382">[382]</span> -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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_383">[383]</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_384">[384]</span> -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.</p> - -<p>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.</p> - -<p>The Footman’s wages are from 20 to 30 -guineas, with two suits of livery, and two undress -suits.</p> - - -<p class="noindent center p1 bold small">LIQUID FOR CLEANSING BOOT TOPS, &c.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method of Cleaning Boot-Tops.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of white vitriol, powdered, one ounce,<br> -acid of sugar one ounce,<br> -water, one quart.</p> - -<p class="takeof-middle-nohanging">Mix together.</p> - -<p class="takeof-bottom-nohanging">Put a label on it, “Rank Poison.”</p> - -<p class="takeof-noindent">Sponge the tops with water first: then mix with the liquid, -and then with water again.</p> -</div> - -<p><span class="pagenum" id="Page_385">[385]</span></p> - - -<p class="noindent center p1 bold small">TO CLEAN MAHOGANY FURNITURE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN FURNITURE WITH OIL.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">GERMAN POLISH FOR FURNITURE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO WARM A CARRIAGE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Convey into it a stone bottle of boiling water, or for the -feet a single glass bottle of boiled water, wrapped in flannel.</p> -</div> - - -<p class="noindent center p1 bold small">TO PRESERVE BRASS ORNAMENTS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PREVENT THE SMOKING OF A LAMP.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN WATER CASKS.</p> - -<p><span class="pagenum" id="Page_386">[386]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE STAINS OUT OF MAHOGANY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO REMOVE SPOTS OF GREASE FROM CLOTH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN CANDLESTICKS AND SNUFFERS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN JAPANNED CANDLESTICKS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN FURNITURE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_387">[387]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">TO BRUSH CLOTHES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE OUT GREASE FROM CLOTHES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_388">[388]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN TEA TRAYS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">METHOD OF DARKENING MAHOGANY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO WASH AND CLEAN GENTLEMEN’S GLOVES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MANAGE WATER-PIPES IN WINTER.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_389">[389]</span> -bore a <i>hole</i> 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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PRESERVE HATS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">VARNISH FOR WAINSCOTTING, SMALL ARTICLES OF FURNITURE, -BALUSTRADES, AND INSIDE RAILING.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take gum sandarac, 6 oz.<br> -shell lac, 2 oz.<br> -colophonium, or resin,<br> -white glass pounded,<br> -clear turpentine, each 4 oz.<br> -pure alcohol, 32 oz.<br> -</p> - -<p class="takeof-bottom-nohanging">Dissolve the varnish according to the directions given for -compound mastic varnish.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_390">[390]</span></p> - - -<p class="noindent center p1 bold small">COLOURED VARNISH FOR PLUM-TREE, MAHOGANY, AND -ROSE-WOOD.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of gum sandarac, 4 oz.<br> -seed lac, 2 oz.<br> -mastic,<br> -Benjamin in tears, each 1 oz.<br> -pounded glass, 4 oz.<br> -Venice turpentine, 2 oz.<br> -pure alcohol, 32 oz.<br> -</p> - -<p class="takeof-noindent">The gum sandarac and lac render this varnish durable; it -may be coloured with a little saffron or dragon’s blood.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE BLACKING.</p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of ivory-black and treacle, each 12 oz.<br> -spermaceti oil, 4 oz.<br> -white wine vinegar, 4 pints.</p> - -<p class="takeof-bottom-nohanging">Mix.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of vinegar, No. 18, (the common,) 1 quart,<br> -ivory-black, and treacle, each 6 oz.<br> -vitriolic acid, and spermaceti, (or common oil,)<br> -each 1½ oz.</p> - -<p class="takeof-bottom-nohanging">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Liquid Japan Blacking.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>A Cheap Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<p><span class="pagenum" id="Page_391">[391]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Bailey’s Composition for Blacking Cakes.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Blacking Balls for Shoes.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO RENDER LEATHER WATER PROOF.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">FURNITURE PASTE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Method.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Furniture Oil.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put some linseed-oil into a glazed pipkin, with as much -alkanet root as it will cover. Let it boil gently, and it will<span class="pagenum" id="Page_392">[392]</span> -become of a strong red colour: when cool it will be fit for -use.</p> -</div> - - -<p class="noindent center p1 bold small">TO REMOVE FLIES FROM ROOMS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Way.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO EXTINGUISH FIRE IN A CHIMNEY.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Put a wet blanket over the whole front of the fire-place, -which will stop the current of air, and thus extinguish the -flames.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN BOOT TOPS WHITE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN BOOT TOPS BROWN.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO REMOVE UNPLEASANT ODOURS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Aromatic pastiles of the following composition may be<span class="pagenum" id="Page_393">[393]</span> -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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN KNIVES AND FORKS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Always turn the back of the knives towards the palm of -the hand in wiping them, which will prevent all danger from<span class="pagenum" id="Page_394">[394]</span> -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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN PLATED ARTICLES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">Wash the brushes after the plate is cleaned with warm -water and soap, and then set them to dry, with the wooden -side uppermost.</p> -</div> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE UNDER BUTLER.</p> - - -<p><span class="smcap">Is</span> 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<span class="pagenum" id="Page_395">[395]</span> -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 <i>himself</i> more particularly given.</p> - -<p>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.</p> - -<p>Wages 16 to 25 guineas.</p> - - -<p class="noindent center p1 bold small">TO CLEAN CHINA AND GLASS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN PLATE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Another Way.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO CLEAN PLATED ARTICLES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_396">[396]</span> -may be used instead of whiting; but whiting is -quite as good, when dried and pounded.</p> -</div> - - -<p class="noindent center p1 bold small">TO GIVE SILVER PLATE A LUSTRE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">Dissolve alum in strong ley, skim it carefully, mix it with -soap and wash your silver utensils with it, using a linen rag.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE STAINS OUT OF SILVER PLATE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO MAKE PLATE LOOK LIKE NEW.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO TAKE FRUIT SPOTS OUT OF CLOTH.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Plate Powder.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE UNDER, SECOND, OR LADY’S COACHMAN.</p> - - -<p><span class="smcap">The</span> business of the <i>Under Coachman</i>, is precisely -the same as that of the <i>Head Coachman</i>, -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.</p> - -<p><span class="pagenum" id="Page_397">[397]</span></p> - -<p>Wages from 20<i>l.</i> to 24 guineas, with two -suits of livery, a box coat occasionally, hat and -boots—also one or two stable dresses.</p> - -<p>He is sometimes required to ride as postillion, -or as courier, when the family travel -<i>post</i>.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE UNDER COACHMAN.</p> - - -<p><span class="smcap">If</span> 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.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE LADY’S FOOTMAN.</p> - - -<p><span class="r10">The</span> 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.</p> - -<p>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,<span class="pagenum" id="Page_398">[398]</span> -in whose out-door concerns he must officiate -when required.</p> - -<p>Wages 18l. to 25 Guineas—two liveries and -a working dress.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE UNDER FOOTMAN.</p> - - -<p><span class="smcap">In</span> 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.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE HALL PORTER.</p> - - -<p><span class="smcap">The</span> 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.</p> - -<p>He trims the great hall and passage lamps, -and opens and fastens up the doors and shutters -every morning and night.</p> - -<p>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<span class="pagenum" id="Page_399">[399]</span> -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.</p> - -<p>Wages from 24<i>l.</i> to 30<i>l.</i> per annum.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE GROOM.</p> - - -<p><span class="smcap">This</span>, and indeed, every other person in the -stable department, must rise about five in the -summer, and six in the winter.</p> - -<p>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.</p> - -<p>We shall here insert the <i>general care and -management of horses</i>, because in every stable -establishment, however <i>small</i>, or however -<i>large</i>, 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.</p> - -<p><span class="pagenum" id="Page_400">[400]</span></p> - -<p>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;<a id="FNanchor_24" href="#Footnote_24" class="fnanchor">[24]</a> -and during the time of their feeding, he proceeds -to <i>dress</i> 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<span class="pagenum" id="Page_401">[401]</span> -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.</p> - -<p>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,<a id="FNanchor_25" href="#Footnote_25" class="fnanchor">[25]</a> (about three or four pounds) -is shaken into the rack, and then the horse is -considered as completely dressed.</p> -<p><span class="pagenum" id="Page_402">[402]</span></p> -<p>This is a summary of the whole process of -cleaning and dressing horses of every description.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>If their feet are heated, they must be stopped -with the following mixture, called stopping: -viz.</p> - -<div class="blockquot"> - -<p>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.</p> -</div> - -<p><span class="pagenum" id="Page_403">[403]</span></p> - -<p>The horses are then watered, fed, and littered -down.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 -<i>laid</i> with the mane-comb and water brush.</p> - -<p>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<span class="pagenum" id="Page_404">[404]</span> -up, bandages their legs, stops their feet, (if necessary) -and racks them up for the night.</p> - -<p>Wages 22<i>l.</i> to 25<i>l.</i> with, generally, two livery -suits, and two stable dresses a year.</p> - - -<p class="noindent center p1 bold small">TO MAKE OATS PROVE DOUBLY NUTRITIOUS TO HORSES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">SORES AND BRUISES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Ointment.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_405">[405]</span></p> - - -<p class="noindent center p1 bold small"><i>Treatment according to the appearance of the part.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Food and Regimen.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">BLEEDING IN GENERAL.</p> - -<p><span class="pagenum" id="Page_406">[406]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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 <i>never -be suffered to bleed upon the ground, but into a measure</i>, 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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Fulness of Blood.</i></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small"><i>Laxative and Diaphoretic Powder.</i></p> - -<div class="blockquot"> - -<p class="takeof-top-hanging">Take of crocus of antimony, finely levigated,<br> -nitre, cream of tartar, and flour of sulphur, of -each, 4 ounces:<br> -</p> - -<p class="takeof-bottom-nohanging">Powder and mix them well together for use.</p> -</div> - -<p><span class="pagenum" id="Page_407">[407]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">PURGING.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE GROOM AND VALET, OR FOOTMAN.</p> - - -<p>In small families, a servant is sometimes -hired in the capacities of <i>groom and valet, or -groom and footman</i>. The duties of this servant -are given under the respective heads of -<span class="smcap">Groom</span>, <span class="smcap">Valet</span>, and <span class="smcap">Footman</span>. The wages -out of the house, about 50l. a year, with the -cast off clothes.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE POSTILLION.</p> - - -<p>When the family travels post, the helper in -the stables, and the stable-boy, generally ride<span class="pagenum" id="Page_408">[408]</span> -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.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE COURIERS, OR OUTRIDERS.</p> - - -<p>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.</p> - -<p>The outriders always take care of their own -horses.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE STABLE BOY.</p> - - -<p>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.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">HELPERS IN THE STABLES.</p> - - -<p>The helpers are subordinate to the regular -stable servants, and their business is to assist in<span class="pagenum" id="Page_409">[409]</span> -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.</p> - -<p>When the family travels, the helper is sometimes -taken either as postillion or outrider.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE HEAD GARDENER.</p> - - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_410">[410]</span> -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.</p> - -<p>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.</p> - -<p>Gardeners generally prefer a sandy loam, of -a nature not too binding in summer, nor too -retentive in winter.</p> - -<p>Perhaps the best practical rules that can be -given are the following, from the best Treatise -on Gardening.</p> - -<p><span class="pagenum" id="Page_411">[411]</span></p> - -<div class="blockquot"> - -<p>1. <i>Perform every operation in the proper season.</i></p> - -<p>2. <i>Perform every operation in the best manner.</i></p> - -<p>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.</p> - -<p>3. <i>Complete every part of an operation as you proceed.</i></p> - -<p>4. <i>Finish one job before beginning another.</i></p> - -<p>5. <i>In leaving off working at any job, leave the work and tools -in an orderly manner.</i></p> - -<p>6. <i>In leaving off work for the day, make a temporary finish, -and carry the tools to the tool-house.</i></p> - -<p>7. <i>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.</i></p> - -<p>8. <i>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.</i></p> - -<p>9. <i>Let no crop of fruit, or herbaceous vegetables, go to waste -on the spot.</i></p> - -<p>10. <i>Cut down the flower-stalks of all plants.</i></p> - -<p>11. <i>Keep every part of what is under your care, perfect in -its kind.</i></p> - -<p>Attend in spring and autumn to <i>walls and buildings</i>, and -get them repaired, jointed, glazed, and painted, where wanted. -Attend at all times to <i>machines, implements, and tools</i>, -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 <i>no blanks</i> -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 <i>wall-trees</i> 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 <i>the lawns</i> by -every means, of a close texture, and dark-green velvet<span class="pagenum" id="Page_412">[412]</span> -appearance. <i>Keep water clear and free from weeds</i>, and let not -ponds, lakes, or artificial rivers, rise to the brim in winter, -nor sink very far under it in summer.</p> -</div> - - -<p class="noindent center p1 bold small">TO SOW SEEDS WITH ADVANTAGE.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO PLANT SHRUBS AND TREES.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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<span class="pagenum" id="Page_413">[413]</span> -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.</p> - -<p class="takeof-noindent">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.</p> - -<p class="takeof-noindent">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.</p> -</div> - - -<p class="noindent center p1 bold small">TO WATER GARDENS.</p> - -<div class="blockquot"> - -<p class="takeof-noindent">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 <i>rose</i>, 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.</p> - -<p class="takeof-noindent">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.</p> -</div> - -<p><span class="pagenum" id="Page_414">[414]</span></p> - -<div class="blockquot"> - -<p class="takeof-noindent">Watering the foliage of small trees to prevent the insects, -and of strawberries, and fruit shrubs, to swell the -fruit, is also of importance.</p> -</div> - -<p>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 <span class="smcap">Appendix</span>.</p> -</div> - -<p class="noindent center p1 bold">THE GARDENER’S CALENDAR.</p> - -<p class="noindent center p1 bold small"><i>Containing useful Information for every Month in the Year.</i></p> - -<div class="blockquot"> - -<p><i>January.</i> 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.</p> - -<p><i>February.</i> 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<span class="pagenum" id="Page_415">[415]</span> -be transplanted about the middle of this into new hot-beds. -The ground should be prepared for planting asparagus next -month.</p> - -<p><i>March.</i> 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.</p> - -<p><i>April.</i> 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.</p> - -<p><i>May.</i> 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.</p> - -<p><i>June.</i> 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.</p> - -<p><i>July.</i> 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.</p> - -<p><i>August.</i> 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.</p> - -<p><span class="pagenum" id="Page_416">[416]</span></p> - -<p><i>September.</i> 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.</p> - -<p><i>October.</i> 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.</p> - -<p><i>November.</i> 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.</p> - -<p><i>December.</i> 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.</p> -</div> - -<p>Salary from 50l. to 100l. a year,—a cottage, -generally, and vegetables and fuel allowed.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE UNDER GARDENERS.</p> - - -<p>These men are entirely under the controul -and direction of the <i>head gardener</i>, and are -employed by him, for the most part, in digging -and trenching, wheeling, dunging,<span class="pagenum" id="Page_417">[417]</span> -gravelling, hoeing, mowing, and other laborious -work.</p> - -<p>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 <i>under gardeners</i> have a cottage assigned -for themselves and families, and others have -also fuel allowed them for their fires.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">THE SERVANTS’ HALL.</p> - - -<p><span class="smcap">In</span> 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.</p> - -<p>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,<span class="pagenum" id="Page_418">[418]</span> -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.</p> - -<hr class="r10"> - -<div class="chapter"></div> -<p class="noindent center p1 bold" style="font-size: 110%;">APPRENTICES.</p> - - -<p><span class="smcap">When</span> 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.</p> - -<p><span class="pagenum" id="Page_419">[419]</span></p> - -<p class="noindent center p1 bold small">A COPY OF INDENTURE OF APPRENTICESHIP.</p> - -<div class="figcenter illowe20 mt1 mb1" style="max-width: 65.5em;" id="Indenture-document-image"> - <a rel="nofollow" href="images/indenture_document.jpg"> - <img class="w100" src="images/indenture_document.jpg" alt="copy of an indenture document"> - </a> - <div class="click-for-text-transnote"> - <p class="center"><br><a href="#Indenture-document-text">Click here for text of this image<br> </a></p> - </div> -</div> - -<div class="chapter"></div> -<p class="noindent center p2 bold small">A FAMILIAR EXPLANATION OF AN INDENTURE -OF APPRENTICESHIP.</p> - -<div class="blockquot2"> - -<p class="noindent"><span class="smcap">This</span> <i>Indenture witnesseth, -That</i>__<span style="font-size: 120%;">R. B.</span>__ -<i>Son of</i>__<span style="font-size: 120%;">J. B.</span>__, <i>Citizen of</i> London, -<i>doth put himself</i> (that is, by his own free and voluntary<span class="pagenum" id="Page_420">[420]</span> -choice) <i>apprentice to</i> __<span style="font-size: 120%;">A. A.</span>__ <i>Citizen and</i> ____ <i>of</i> London, <i>to learn his Art, and with -him after the manner of an Apprentice to serve</i> (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) <i>from -the date hereof, unto the full end and term of ____ years -from thence next following to be fully -complete and ended;</i> 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.</p> - -<p><i>During which term the said Apprentice his said -Master faithfully shall serve;</i> 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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">Ye must be faithful in all things. 1 Tim. i.</p> - -<p class="noindent">In all your labours let no iniquity be found. Hosea xii. 8.</p> - -<p class="noindent">Ye shall not steal, neither deal falsely, neither lie one to -another. Lev. xix. 11.</p> - -<p class="noindent">Speak every man truth to his neighbour. Eph. iv. 25.</p> - -<p class="noindent">All that do unrighteously are an abomination to the Lord -thy God. Deut. xxv. 16.</p> - -<p class="noindent">He that uttereth a slander is a fool. Prov. x. 18.</p> - -<p class="noindent">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.</p> - -<p class="noindent">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.</p> -</div> - -<div class="blockquot2"> - -<p><i>His secrets keep;</i> 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<span class="pagenum" id="Page_421">[421]</span> -the glory and perfection of a Servant, as his want of it -is his greatest discredit and reproach.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">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.</p> -</div> - -<div class="blockquot2"> - -<p><i>His lawful commands every where gladly do;</i> 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<span class="pagenum" id="Page_422">[422]</span> -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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">Exhort servants to be obedient unto their own Masters, -and to please them well in all things, <i>not answering again</i>. -Titus ii. 9.</p> - -<p class="noindent">His servants ye are whom ye obey. Rom. vi. 16.</p> - -<p class="noindent">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.</p> - -<p class="noindent">And when ye be buffeted for well-doing, take it patiently; -for this is thank-worthy and acceptable with God. -1 Pet. ii. 20.</p> - -<p class="noindent">With good-will doing service. Ephes. vi. 7.</p> - -<p class="noindent">Not with eye-service, as men-pleasers, but in singleness of -heart, fearing God. Col. iii. 22.</p> - -<p class="noindent">If any would not work, neither should he eat. 2 Thes. -iii. 10.</p> - -<p class="noindent">In all labour there is profit; and the thoughts of the -diligent tend only to plenteousness. Prov. xiv. 23.</p> - -<p class="noindent">The hand of the diligent maketh rich.—An idle soul shall -suffer hunger. Chap. x. 4.—Chap. xix. 15.</p> - -<p class="noindent">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.</p> - -<p class="noindent">They that plough iniquity, and sow wickedness, shall reap -the same. Job iv. 8.</p> - -<p class="noindent">The Lord will make them contemptible and base, before -all the people, according as they have not kept his ways. -Malachi ii. 9.</p> -</div> - -<div class="blockquot2"> - -<p><i>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</i> (that is, prevent or hinder) <i>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.</i> 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<span class="pagenum" id="Page_423">[423]</span> -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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">Have no fellowship with the unfruitful works of darkness, -but rather reprove them. Ephes. v. 11.</p> - -<p class="noindent">Beware of evil workers, and be not thou partaker with -them.</p> - -<p class="noindent">Thou shalt not suffer sin in thy brother, but by any means -reprove him. Phil. iii. 2.</p> - -<p class="noindent">When thou sawest a thief thou consentedst with him. -Psalm l. 18.</p> -</div> - -<div class="blockquot2"> - -<p><i>He shall not commit fornication.</i> 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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">Flee fornication: He that committeth fornication, sinneth -against his own body. 1 Cor. vi. 18.</p> - -<p class="noindent">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.</p> - -<p class="noindent">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<span class="pagenum" id="Page_424">[424]</span> -hasteth to the snare, and knoweth not that it is for his -life. Prov. vii. 25, 27, 22, 23.</p> - -<p class="noindent">Neither fornicators nor adulterers shall inherit the kingdom -of God. 1 Cor. vi. 9.</p> - -<p class="noindent">Whoremongers and adulterers God will judge. Heb. xiii. -4.</p> - -<p class="noindent">Blessed are the pure in heart, for they shall see God. -Matt. v. 8.</p> -</div> - -<div class="blockquot2"> - -<p><i>Nor contract matrimony within the said term.</i> -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, <i>a -forfeiture of their right to the freedom of</i> 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.</p> - -<p><i>He shall not play at cards, dice, tables, or any other -unlawful game, whereby his said Master may have -any loss.</i> 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,<span class="pagenum" id="Page_425">[425]</span> -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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">Wo onto him that buildeth his house by unrighteousness, -and his chambers by wrong. Jer. xxii. 13.</p> - -<p class="noindent">Wo unto them that have made dishonest gain of their -neighbours, by extortion, or by the iniquity of their -traffic. Ezek. xxii. 12.</p> - -<p class="noindent">My soul come not thou into their secrets, unto their assemblies -my honour be not thou united. Gen. xlix.</p> - -<p class="noindent">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.</p> - -<p class="noindent">Wealth got by vanity shall be diminished: but he that -gathereth by labour shall increase. Prov. xiii. 11.</p> - -<p class="noindent">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.</p> -</div> - -<div class="blockquot2"> - -<p><i>With his own goods, or others, during the said -term, without license of his said Master, he shall -neither buy nor sell.</i> 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<span class="pagenum" id="Page_426">[426]</span> -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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">If ye have not been faithful in that which is another man’s, -who shall give you that which is your own?</p> -</div> - -<div class="blockquot2"> - -<p><i>He shall not haunt taverns or play-houses, nor -absent himself from his said Master’s service day or -night unlawfully.</i> 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<span class="pagenum" id="Page_427">[427]</span> -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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">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.</p> - -<p class="noindent">That which is altogether just shalt thou follow. Deut. xvi. -20.</p> - -<p class="noindent">Blessed are those servants, whom their Lord, when he -cometh, shall find watching. Luke xii. 37.</p> - -<p class="noindent">Be ye therefore ready also. Luke xii. 40.</p> - -<p class="noindent">I wrote unto you not to accompany with fornicators. -1 Cor. v. 9, 11.</p> -</div> - -<p><span class="pagenum" id="Page_428">[428]</span></p> - -<div class="blockquot3"> - -<p class="noindent">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.</p> - -<p class="noindent">Be not among wine bibbers, amongst riotous eaters of -flesh. Prov. xxiii. 20.</p> - -<p class="noindent">He that is a companion of riotous men, shameth his father. -Prov. xxviii. 7.</p> - -<p class="noindent">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.</p> - -<p class="noindent">Wine is a mocker, strong drink is raging. Prov. xx. 1.</p> - -<p class="noindent">Withdraw yourself from every brother that walketh disorderly. -Thes. iii. 6.</p> - -<p class="noindent">He that followeth vain persons is void of understanding.</p> - -<p class="noindent">Thou shalt not follow a multitude to do evil. Exod. xxiii. -2.</p> - -<p class="noindent">Cease to hear instructions that causeth to err from the -words of knowledge. Prov. xix. 27.</p> - -<p class="noindent">He that loveth pleasure shall be a poor man: he that -loveth wine and oil shall not be rich. Prov. xxi. 17.</p> - -<p class="noindent">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.</p> - -<p class="noindent">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.</p> -</div> - -<div class="blockquot2"> - -<p><i>But in all things, as a faithful Apprentice, he shall -behave himself towards his said Master, and all his, -during the said term.</i></p> - -<p>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.</p> - -<p><i>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<span class="pagenum" id="Page_429">[429]</span> -all other necessaries, according to the custom of the -City of</i> London, <i>during the said term.</i></p> - -<p>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 <i>his best -means</i>, 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.</p> -</div> - -<div class="blockquot3"> - -<p class="noindent">Let as many servants as are under the yoke, count their -own masters worthy of all honour. 1 Tim.</p> - -<p class="noindent">Let not the child behave proudly against the ancients, nor -the base against the honourable. For by pride cometh -contention. Isai. iii. 5.</p> - -<p class="noindent">Honour widows. 1 Tim. v. 3.</p> - -<p class="noindent">A <i>soft answer</i> turneth away wrath, and <i>yielding</i> pacifieth -great offences; (but) grievous words stir up anger. -Prov. xv. 1.—Eccl. x. 4.</p> - -<p class="noindent">Please them well in all things, <i>not answering again</i>.</p> - -<p class="noindent">Whereas thy servant worketh truly, treat him not evil. -Eccl. vii. 20.</p> - -<p class="noindent">Let my soul love a good servant. Ver. 21.</p> - -<p class="noindent">Masters, give unto your servants that which is just and<span class="pagenum" id="Page_430">[430]</span> -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.</p> - -<p class="noindent">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.</p> - -<p class="noindent">Be not hasty in thy spirit to be angry. Eccl. vii. 9.</p> - -<p class="noindent">Ye shall not rule over one another with rigour, for ye are -brethren. Lev. xxv. 49.</p> - -<p class="noindent">Be thou an example of the believers, in word, in conversation, -in charity, in faith, in purity. 1 Tim. iv. 12.</p> - -<p class="noindent">Six days in the week shalt thou labour, and do all thy -work.</p> - -<p class="noindent">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.</p> - -<p class="noindent">Why is the house of God forsaken?</p> - -<p class="noindent">Unto his habitation shall ye seek, and thither shall ye -come, ye and your households.</p> - -<p class="noindent">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.</p> - -<p class="noindent">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.</p> -</div> - -<div class="blockquot2"> - -<p><i>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</i> ____ <i>of</i> ____ <i>in -the</i> ____ <i>year of the Reign of our Sovereign,</i> -____ of the United Kingdom of <i>Great Britain</i> -and <i>Ireland</i>, ____ <i>Defender of the -Faith</i>, and in the year of our Lord, <i>&c.</i></p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_1A">[1]</span></p> - -<h2 id="APPENDIX">APPENDIX.</h2> - -<p class="noindent center p1 bold">MARKETING TABLES,</p> - -<p class="noindent center small">BY THE POUND, YARD, STONE, <i>&c.</i></p> - -<table class="appndx-pg1to4 p1"> - <tr> - <td class="tdc border-top border-bottom" colspan="8"><span class="smcap"><b>Table I.</b></span> From Five-farthings to Two-pence three-farthings per<br> -pound, yard, &c.</td> - </tr> - <tr> - <td class="tdc border-right border-bottom">No.</td> - <td class="tdc border-right border-bottom">1¼<i>d.</i></td> - <td class="tdc border-right border-bottom">1½<i>d.</i></td> - <td class="tdc border-right border-bottom">1¾<i>d.</i></td> - <td class="tdc border-right border-bottom">2<i>d.</i></td> - <td class="tdc border-right border-bottom">2¼<i>d.</i></td> - <td class="tdc border-right border-bottom">2½<i>d.</i></td> - <td class="tdc border-bottom">2¾<i>d.</i></td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl">  <i>s. d.</i></td> - </tr> - <tr> - <td class="tdr border-right">1 </td> - <td class="tdl border-right">  0  1¼ </td> - <td class="tdl border-right">  0  1½ </td> - <td class="tdl border-right">  0  1¾ </td> - <td class="tdl border-right">  0  2  </td> - <td class="tdl border-right">  0  2¼ </td> - <td class="tdl border-right">  0  2½ </td> - <td class="tdl">  0  2¾</td> - </tr> - <tr> - <td class="tdr border-right">2 </td> - <td class="tdl border-right">  0  2½ </td> - <td class="tdl border-right">  0  3  </td> - <td class="tdl border-right">  0  3½ </td> - <td class="tdl border-right">  0  4  </td> - <td class="tdl border-right">  0  4½ </td> - <td class="tdl border-right">  0  5  </td> - <td class="tdl">  0  5½</td> - </tr> - <tr> - <td class="tdr border-right">3 </td> - <td class="tdl border-right">  0  3¾ </td> - <td class="tdl border-right">  0  4½ </td> - <td class="tdl border-right">  0  5¼ </td> - <td class="tdl border-right">  0  6  </td> - <td class="tdl border-right">  0  6¾ </td> - <td class="tdl border-right">  0  7½ </td> - <td class="tdl">  0  8¼</td> - </tr> - <tr> - <td class="tdr border-right">4 </td> - <td class="tdl border-right">  0  5  </td> - <td class="tdl border-right">  0  6  </td> - <td class="tdl border-right">  0  7  </td> - <td class="tdl border-right">  0  8  </td> - <td class="tdl border-right">  0  9  </td> - <td class="tdl border-right">  0 10  </td> - <td class="tdl">  0 11 </td> - </tr> - <tr> - <td class="tdr border-right">5 </td> - <td class="tdl border-right">  0  6¼ </td> - <td class="tdl border-right">  0  7½ </td> - <td class="tdl border-right">  0  8¾ </td> - <td class="tdl border-right">  0 10  </td> - <td class="tdl border-right">  0 11¼ </td> - <td class="tdl border-right">  1  0½ </td> - <td class="tdl">  1  1¾</td> - </tr> - <tr> - <td class="tdr border-right">6 </td> - <td class="tdl border-right">  0  7½ </td> - <td class="tdl border-right">  0  9  </td> - <td class="tdl border-right">  0 10½ </td> - <td class="tdl border-right">  1  0  </td> - <td class="tdl border-right">  1  1½ </td> - <td class="tdl border-right">  1  3  </td> - <td class="tdl">  1  4½</td> - </tr> - <tr> - <td class="tdr border-right">7 </td> - <td class="tdl border-right">  0  8¾ </td> - <td class="tdl border-right">  0 10½ </td> - <td class="tdl border-right">  1  0¼ </td> - <td class="tdl border-right">  1  2  </td> - <td class="tdl border-right">  1  3¾ </td> - <td class="tdl border-right">  1  5½ </td> - <td class="tdl">  1  7¼</td> - </tr> - <tr> - <td class="tdr border-right">8 </td> - <td class="tdl border-right">  0 10 </td> - <td class="tdl border-right">  1  0  </td> - <td class="tdl border-right">  1  2  </td> - <td class="tdl border-right">  1  4  </td> - <td class="tdl border-right">  1  6  </td> - <td class="tdl border-right">  1  8  </td> - <td class="tdl">  1 10 </td> - </tr> - <tr> - <td class="tdr border-right">9 </td> - <td class="tdl border-right">  0 11¼ </td> - <td class="tdl border-right">  1  1½ </td> - <td class="tdl border-right">  1  3¾ </td> - <td class="tdl border-right">  1  6  </td> - <td class="tdl border-right">  1  8¼ </td> - <td class="tdl border-right">  1 10½ </td> - <td class="tdl">  2  0¾</td> - </tr> - <tr> - <td class="tdr border-right">10 </td> - <td class="tdl border-right">  1  0½ </td> - <td class="tdl border-right">  1  3 </td> - <td class="tdl border-right">  1  5½ </td> - <td class="tdl border-right">  1  8  </td> - <td class="tdl border-right">  1 10½ </td> - <td class="tdl border-right">  2  1  </td> - <td class="tdl">  2  3½</td> - </tr> - <tr> - <td class="tdr border-right">11 </td> - <td class="tdl border-right">  1  1¾ </td> - <td class="tdl border-right">  1  4½ </td> - <td class="tdl border-right">  1  7¼ </td> - <td class="tdl border-right">  1 10  </td> - <td class="tdl border-right">  2  0¾ </td> - <td class="tdl border-right">  2  3½ </td> - <td class="tdl">  2  6¼</td> - </tr> - <tr> - <td class="tdr border-right">12 </td> - <td class="tdl border-right">  1  3  </td> - <td class="tdl border-right">  1  6  </td> - <td class="tdl border-right">  1  9  </td> - <td class="tdl border-right">  2  0  </td> - <td class="tdl border-right">  2  3  </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl">  2  9 </td> - </tr> - <tr> - <td class="tdr border-right">13 </td> - <td class="tdl border-right">  1  4¼ </td> - <td class="tdl border-right">  1  7½ </td> - <td class="tdl border-right">  1 10¾ </td> - <td class="tdl border-right">  2  2  </td> - <td class="tdl border-right">  2  5¼ </td> - <td class="tdl border-right">  2  8½ </td> - <td class="tdl">  2 11¾</td> - </tr> - <tr> - <td class="tdr border-right">14 </td> - <td class="tdl border-right">  1  5½ </td> - <td class="tdl border-right">  1  9  </td> - <td class="tdl border-right">  2  0½ </td> - <td class="tdl border-right">  2  4  </td> - <td class="tdl border-right">  2  7½ </td> - <td class="tdl border-right">  2 11  </td> - <td class="tdl">  3  2½</td> - </tr> - <tr> - <td class="tdr border-right">15 </td> - <td class="tdl border-right">  1  6¾ </td> - <td class="tdl border-right">  1 10½ </td> - <td class="tdl border-right">  2  2¼ </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  2  9¾ </td> - <td class="tdl border-right">  3  1½ </td> - <td class="tdl">  3  5¼</td> - </tr> - <tr> - <td class="tdr border-right">16 </td> - <td class="tdl border-right">  1  8  </td> - <td class="tdl border-right">  2  0  </td> - <td class="tdl border-right">  2  4  </td> - <td class="tdl border-right">  2  8  </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl border-right">  3  4  </td> - <td class="tdl">  3  8 </td> - </tr> - <tr> - <td class="tdr border-right">17 </td> - <td class="tdl border-right">  1  9¼ </td> - <td class="tdl border-right">  2  1½ </td> - <td class="tdl border-right">  2  5¾ </td> - <td class="tdl border-right">  2 10  </td> - <td class="tdl border-right">  3  2¼ </td> - <td class="tdl border-right">  3  6½ </td> - <td class="tdl">  3 10¾</td> - </tr> - <tr> - <td class="tdr border-right">18 </td> - <td class="tdl border-right">  1 10½ </td> - <td class="tdl border-right">  2  3  </td> - <td class="tdl border-right">  2  7½ </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl border-right">  3  4½ </td> - <td class="tdl border-right">  3  9  </td> - <td class="tdl">  4  1½</td> - </tr> - <tr> - <td class="tdr border-right">19 </td> - <td class="tdl border-right">  1 11¾ </td> - <td class="tdl border-right">  2  4½ </td> - <td class="tdl border-right">  2  9¼ </td> - <td class="tdl border-right">  3  2  </td> - <td class="tdl border-right">  3  6¾ </td> - <td class="tdl border-right">  3 11½ </td> - <td class="tdl">  4  4¼</td> - </tr> - <tr> - <td class="tdr border-right">20 </td> - <td class="tdl border-right">  2  1  </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  2 11  </td> - <td class="tdl border-right">  3  4  </td> - <td class="tdl border-right">  3  9  </td> - <td class="tdl border-right">  4  2  </td> - <td class="tdl">  4  7 </td> - </tr> - <tr> - <td class="tdr border-right">21 </td> - <td class="tdl border-right">  2  2¼ </td> - <td class="tdl border-right">  2  7½ </td> - <td class="tdl border-right">  3  0¾ </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  3 11¼ </td> - <td class="tdl border-right">  4  4½ </td> - <td class="tdl">  4  9¾</td> - </tr> - <tr> - <td class="tdr border-right">22 </td> - <td class="tdl border-right">  2  3½ </td> - <td class="tdl border-right">  2  9 </td> - <td class="tdl border-right">  3  2½ </td> - <td class="tdl border-right">  3  8  </td> - <td class="tdl border-right">  4  1½ </td> - <td class="tdl border-right">  4  7  </td> - <td class="tdl">  5  0½</td> - </tr> - <tr> - <td class="tdr border-right">23 </td> - <td class="tdl border-right">  2  4¾ </td> - <td class="tdl border-right">  2 10½ </td> - <td class="tdl border-right">  3  4¼ </td> - <td class="tdl border-right">  3 10  </td> - <td class="tdl border-right">  4  3¾ </td> - <td class="tdl border-right">  4  9½ </td> - <td class="tdl">  5  3¼</td> - </tr> - <tr> - <td class="tdr border-right">24 </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  4  0  </td> - <td class="tdl border-right">  4  6  </td> - <td class="tdl border-right">  5  0  </td> - <td class="tdl">  5  6 </td> - </tr> - <tr> - <td class="tdr border-right">25 </td> - <td class="tdl border-right">  2  7¼ </td> - <td class="tdl border-right">  3  1½ </td> - <td class="tdl border-right">  3  7¾ </td> - <td class="tdl border-right">  4  2  </td> - <td class="tdl border-right">  4  8¼ </td> - <td class="tdl border-right">  5  2½ </td> - <td class="tdl">  5  8¾</td> - </tr> - <tr> - <td class="tdr border-right">26 </td> - <td class="tdl border-right">  2  8½ </td> - <td class="tdl border-right">  3  3 </td> - <td class="tdl border-right">  3  9½ </td> - <td class="tdl border-right">  4  4  </td> - <td class="tdl border-right">  4 10½ </td> - <td class="tdl border-right">  5  5  </td> - <td class="tdl">  5 11½</td> - </tr> - <tr> - <td class="tdr border-right">27 </td> - <td class="tdl border-right">  2  9¾ </td> - <td class="tdl border-right">  3  4½ </td> - <td class="tdl border-right">  3 11¼ </td> - <td class="tdl border-right">  4  6  </td> - <td class="tdl border-right">  5  0¾ </td> - <td class="tdl border-right">  5  7½ </td> - <td class="tdl">  6  2¼</td> - </tr> - <tr> - <td class="tdr border-right">*28 </td> - <td class="tdl border-right">  2 11  </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  4  1  </td> - <td class="tdl border-right">  4  8  </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl border-right">  5 10  </td> - <td class="tdl">  6  5 </td> - </tr> - <tr> - <td class="tdr border-right">†42 </td> - <td class="tdl border-right">  4  4½ </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl border-right">  6  1½ </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  7 10½ </td> - <td class="tdl border-right">  8  9  </td> - <td class="tdl">  9  7½</td> - </tr> - <tr> - <td class="tdr border-right">‡56 </td> - <td class="tdl border-right">  5 10  </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  8  2  </td> - <td class="tdl border-right">  9  4  </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl border-right"> 11  8  </td> - <td class="tdl"> 12 10 </td> - </tr> - <tr> - <td class="tdr border-right">§84 </td> - <td class="tdl border-right">  8  9  </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl border-right"> 12  3  </td> - <td class="tdl border-right"> 14  0  </td> - <td class="tdl border-right"> 15  9  </td> - <td class="tdl border-right"> 17  6  </td> - <td class="tdl"> 19  3 </td> - </tr> - <tr> - <td class="tdr border-right border-bottom">‖112 </td> - <td class="tdl border-right border-bottom"> 11  8  </td> - <td class="tdl border-right border-bottom"> 14  0  </td> - <td class="tdl border-right border-bottom"> 16  4  </td> - <td class="tdl border-right border-bottom"> 18  8  </td> - <td class="tdl border-right border-bottom"> 21  0  </td> - <td class="tdl border-right border-bottom"> 23  4  </td> - <td class="tdl border-bottom"> 25  8 </td> - </tr> - <tr> - <td class="tdl" colspan="8"> * A quarter of a hundred weight, or 2 stones.</td> - </tr> - <tr> - <td class="tdl" colspan="8"> † Three stones.</td> - </tr> - <tr> - <td class="tdl" colspan="8"> ‡ Half a hundred weight, or 4 stones.</td> - </tr> - <tr> - <td class="tdl" colspan="8"> § Three quarters of a hundred weight, or 6 stones.</td> - </tr> - <tr> - <td class="tdl" colspan="8"> ‖ One hundred weight, or 8 stones.</td> - </tr> -</table> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_2A">[2]</span></p> - -<table class="appndx-pg1to4 p2"> - <tr> - <td class="tdc border-top border-bottom" colspan="8"><span class="smcap"><b>Table II.</b></span> From Three-pence to Five-pence per pound, yard, &c.</td> - </tr> - <tr> - <td class="tdc border-right border-bottom">No.</td> - <td class="tdc border-right border-bottom">3<i>d.</i></td> - <td class="tdc border-right border-bottom">3¼<i>d.</i></td> - <td class="tdc border-right border-bottom">3½<i>d.</i></td> - <td class="tdc border-right border-bottom">3¾<i>d.</i></td> - <td class="tdc border-right border-bottom">4<i>d.</i></td> - <td class="tdc border-right border-bottom">4½<i>d.</i></td> - <td class="tdc border-bottom">5<i>d.</i></td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl">  <i>s. d.</i></td> - </tr> - <tr> - <td class="tdr border-right">1 </td> - <td class="tdl border-right">  0  3  </td> - <td class="tdl border-right">  0  3¼ </td> - <td class="tdl border-right">  0  3½ </td> - <td class="tdl border-right">  0  3¾ </td> - <td class="tdl border-right">  0  4  </td> - <td class="tdl border-right">  0  4½ </td> - <td class="tdl">  0  5</td> - </tr> - <tr> - <td class="tdr border-right">2 </td> - <td class="tdl border-right">  0  6  </td> - <td class="tdl border-right">  0  6½ </td> - <td class="tdl border-right">  0  7  </td> - <td class="tdl border-right">  0  7½ </td> - <td class="tdl border-right">  0  8  </td> - <td class="tdl border-right">  0  9  </td> - <td class="tdl">  0 10</td> - </tr> - <tr> - <td class="tdr border-right">3 </td> - <td class="tdl border-right">  0  9  </td> - <td class="tdl border-right">  0  9¾ </td> - <td class="tdl border-right">  0 10½ </td> - <td class="tdl border-right">  0 11¼ </td> - <td class="tdl border-right">  1  0  </td> - <td class="tdl border-right">  1  1½ </td> - <td class="tdl">  1  3</td> - </tr> - <tr> - <td class="tdr border-right">4 </td> - <td class="tdl border-right">  1  0  </td> - <td class="tdl border-right">  1  1  </td> - <td class="tdl border-right">  1  2  </td> - <td class="tdl border-right">  1  3  </td> - <td class="tdl border-right">  1  4  </td> - <td class="tdl border-right">  1  6  </td> - <td class="tdl">  1  8</td> - </tr> - <tr> - <td class="tdr border-right">5 </td> - <td class="tdl border-right">  1  3  </td> - <td class="tdl border-right">  1  4¼ </td> - <td class="tdl border-right">  1  5½ </td> - <td class="tdl border-right">  1  6¾ </td> - <td class="tdl border-right">  1  8  </td> - <td class="tdl border-right">  1 10½ </td> - <td class="tdl">  2  1</td> - </tr> - <tr> - <td class="tdr border-right">6 </td> - <td class="tdl border-right">  1  6  </td> - <td class="tdl border-right">  1  7½ </td> - <td class="tdl border-right">  1  9  </td> - <td class="tdl border-right">  1 10½ </td> - <td class="tdl border-right">  2  0  </td> - <td class="tdl border-right">  2  3  </td> - <td class="tdl">  2  6</td> - </tr> - <tr> - <td class="tdr border-right">7 </td> - <td class="tdl border-right">  1  9  </td> - <td class="tdl border-right">  1 10¾ </td> - <td class="tdl border-right">  2  0½ </td> - <td class="tdl border-right">  2  2¼ </td> - <td class="tdl border-right">  2  4  </td> - <td class="tdl border-right">  2  7½ </td> - <td class="tdl">  2 11</td> - </tr> - <tr> - <td class="tdr border-right">8 </td> - <td class="tdl border-right">  2  0  </td> - <td class="tdl border-right">  2  2  </td> - <td class="tdl border-right">  2  4  </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  2  8  </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl">  3  4</td> - </tr> - <tr> - <td class="tdr border-right">9 </td> - <td class="tdl border-right">  2  3 </td> - <td class="tdl border-right">  2  5¼ </td> - <td class="tdl border-right">  2  7½ </td> - <td class="tdl border-right">  2  9¾ </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl border-right">  3  4½ </td> - <td class="tdl">  3  9</td> - </tr> - <tr> - <td class="tdr border-right">10 </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  2  8½ </td> - <td class="tdl border-right">  2 11  </td> - <td class="tdl border-right">  3  1½ </td> - <td class="tdl border-right">  3  4  </td> - <td class="tdl border-right">  3  9  </td> - <td class="tdl">  4  2</td> - </tr> - <tr> - <td class="tdr border-right">11 </td> - <td class="tdl border-right">  2  9  </td> - <td class="tdl border-right">  2 11¾ </td> - <td class="tdl border-right">  3  2½ </td> - <td class="tdl border-right">  3  5¼ </td> - <td class="tdl border-right">  3  8  </td> - <td class="tdl border-right">  4  1½ </td> - <td class="tdl">  4  7</td> - </tr> - <tr> - <td class="tdr border-right">12 </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl border-right">  3  3  </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  3  9  </td> - <td class="tdl border-right">  4  0  </td> - <td class="tdl border-right">  4  6  </td> - <td class="tdl">  5  0</td> - </tr> - <tr> - <td class="tdr border-right">13 </td> - <td class="tdl border-right">  3  3  </td> - <td class="tdl border-right">  3  6¼ </td> - <td class="tdl border-right">  3  9½ </td> - <td class="tdl border-right">  4  0¾ </td> - <td class="tdl border-right">  4  4  </td> - <td class="tdl border-right">  4 10½ </td> - <td class="tdl">  5  5</td> - </tr> - <tr> - <td class="tdr border-right">14 </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  3  9½ </td> - <td class="tdl border-right">  4  1  </td> - <td class="tdl border-right">  4  4½ </td> - <td class="tdl border-right">  4  8  </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl">  5 10</td> - </tr> - <tr> - <td class="tdr border-right">15 </td> - <td class="tdl border-right">  3  9  </td> - <td class="tdl border-right">  4  0¾ </td> - <td class="tdl border-right">  4  4½ </td> - <td class="tdl border-right">  4  8¼ </td> - <td class="tdl border-right">  5  0  </td> - <td class="tdl border-right">  5  7½ </td> - <td class="tdl">  6  3</td> - </tr> - <tr> - <td class="tdr border-right">16 </td> - <td class="tdl border-right">  4  0  </td> - <td class="tdl border-right">  4  4  </td> - <td class="tdl border-right">  4  8  </td> - <td class="tdl border-right">  5  0  </td> - <td class="tdl border-right">  5  4  </td> - <td class="tdl border-right">  6  0  </td> - <td class="tdl">  6  8</td> - </tr> - <tr> - <td class="tdr border-right">17 </td> - <td class="tdl border-right">  4  3  </td> - <td class="tdl border-right">  4  7¼ </td> - <td class="tdl border-right">  4 11½ </td> - <td class="tdl border-right">  5  3¾ </td> - <td class="tdl border-right">  5  8  </td> - <td class="tdl border-right">  6  4½ </td> - <td class="tdl">  7  1</td> - </tr> - <tr> - <td class="tdr border-right">18 </td> - <td class="tdl border-right">  4  6  </td> - <td class="tdl border-right">  4 10½ </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl border-right">  5  7½ </td> - <td class="tdl border-right">  6  0  </td> - <td class="tdl border-right">  6  9  </td> - <td class="tdl">  7  6</td> - </tr> - <tr> - <td class="tdr border-right">19 </td> - <td class="tdl border-right">  4  9  </td> - <td class="tdl border-right">  5  1¾ </td> - <td class="tdl border-right">  5  6½ </td> - <td class="tdl border-right">  5 11¼ </td> - <td class="tdl border-right">  6  4  </td> - <td class="tdl border-right">  7  1½ </td> - <td class="tdl">  7 11</td> - </tr> - <tr> - <td class="tdr border-right">20 </td> - <td class="tdl border-right">  5  0  </td> - <td class="tdl border-right">  5  5  </td> - <td class="tdl border-right">  5 10  </td> - <td class="tdl border-right">  6  3  </td> - <td class="tdl border-right">  6  8  </td> - <td class="tdl border-right">  7  6  </td> - <td class="tdl">  8  4</td> - </tr> - <tr> - <td class="tdr border-right">21 </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl border-right">  5  8¼ </td> - <td class="tdl border-right">  6  1½ </td> - <td class="tdl border-right">  6  6¾ </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  7 10½ </td> - <td class="tdl">  8  9</td> - </tr> - <tr> - <td class="tdr border-right">22 </td> - <td class="tdl border-right">  5  6  </td> - <td class="tdl border-right">  5 11½ </td> - <td class="tdl border-right">  6  5  </td> - <td class="tdl border-right">  6 10½ </td> - <td class="tdl border-right">  7  4  </td> - <td class="tdl border-right">  8  3  </td> - <td class="tdl">  9  2</td> - </tr> - <tr> - <td class="tdr border-right">23 </td> - <td class="tdl border-right">  5  9  </td> - <td class="tdl border-right">  6  2¾ </td> - <td class="tdl border-right">  6  8½ </td> - <td class="tdl border-right">  7  2¼ </td> - <td class="tdl border-right">  7  8  </td> - <td class="tdl border-right">  8  7½ </td> - <td class="tdl">  9  7</td> - </tr> - <tr> - <td class="tdr border-right">24 </td> - <td class="tdl border-right">  6  0  </td> - <td class="tdl border-right">  6  6  </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  7  6  </td> - <td class="tdl border-right">  8  0  </td> - <td class="tdl border-right">  9  0  </td> - <td class="tdl"> 10  0</td> - </tr> - <tr> - <td class="tdr border-right">25 </td> - <td class="tdl border-right">  6  3  </td> - <td class="tdl border-right">  6  9¼ </td> - <td class="tdl border-right">  7  3½ </td> - <td class="tdl border-right">  7  9¾ </td> - <td class="tdl border-right">  8  4  </td> - <td class="tdl border-right">  9  4½ </td> - <td class="tdl"> 10  5</td> - </tr> - <tr> - <td class="tdr border-right">26 </td> - <td class="tdl border-right">  6  6  </td> - <td class="tdl border-right">  7  0½ </td> - <td class="tdl border-right">  7  7  </td> - <td class="tdl border-right">  8  1½ </td> - <td class="tdl border-right">  8  8  </td> - <td class="tdl border-right">  9  9  </td> - <td class="tdl"> 10 10</td> - </tr> - <tr> - <td class="tdr border-right">27 </td> - <td class="tdl border-right">  6  9  </td> - <td class="tdl border-right">  7  3¾ </td> - <td class="tdl border-right">  7 10½ </td> - <td class="tdl border-right">  8  5¼ </td> - <td class="tdl border-right">  9  0  </td> - <td class="tdl border-right"> 10  1½ </td> - <td class="tdl"> 11  3</td> - </tr> - <tr> - <td class="tdr border-right">*28 </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  7  7  </td> - <td class="tdl border-right">  8  2  </td> - <td class="tdl border-right">  8  9  </td> - <td class="tdl border-right">  9  4  </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl"> 11  8</td> - </tr> - <tr> - <td class="tdr border-right">†42 </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl border-right"> 11  4½ </td> - <td class="tdl border-right"> 12  3  </td> - <td class="tdl border-right"> 13  1½ </td> - <td class="tdl border-right"> 14  0  </td> - <td class="tdl border-right"> 15  9  </td> - <td class="tdl"> 17  6</td> - </tr> - <tr> - <td class="tdr border-right">‡56 </td> - <td class="tdl border-right"> 14  0  </td> - <td class="tdl border-right"> 15  2  </td> - <td class="tdl border-right"> 16  4  </td> - <td class="tdl border-right"> 17  6  </td> - <td class="tdl border-right"> 18  8  </td> - <td class="tdl border-right"> 21  0  </td> - <td class="tdl"> 23  4</td> - </tr> - <tr> - <td class="tdr border-right">§84 </td> - <td class="tdl border-right"> 21  0  </td> - <td class="tdl border-right"> 22  9  </td> - <td class="tdl border-right"> 24  6  </td> - <td class="tdl border-right"> 26  3  </td> - <td class="tdl border-right"> 28  0  </td> - <td class="tdl border-right"> 31  6  </td> - <td class="tdl"> 35  0</td> - </tr> - <tr> - <td class="tdr border-right border-bottom">‖112 </td> - <td class="tdl border-right border-bottom"> 28  0  </td> - <td class="tdl border-right border-bottom"> 30  4  </td> - <td class="tdl border-right border-bottom"> 32  8  </td> - <td class="tdl border-right border-bottom"> 35  0  </td> - <td class="tdl border-right border-bottom"> 37  4  </td> - <td class="tdl border-right border-bottom"> 42  0  </td> - <td class="tdl border-bottom"> 46  8</td> - </tr> -</table> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_3A">[3]</span></p> - -<table class="appndx-pg1to4 p2" id="Table_III"> - <tr> - <td class="tdc border-top border-bottom" colspan="8"><span class="smcap"><b>Tab. III.</b></span> From Fivepence-halfpenny to Eightpence-halfpenny.</td> - </tr> - <tr> - <td class="tdc border-right border-bottom">No.</td> - <td class="tdc border-right border-bottom">5½<i>d.</i></td> - <td class="tdc border-right border-bottom">6<i>d.</i></td> - <td class="tdc border-right border-bottom">6½<i>d.</i></td> - <td class="tdc border-right border-bottom">7<i>d.</i></td> - <td class="tdc border-right border-bottom">7½<i>d.</i></td> - <td class="tdc border-right border-bottom">8<i>d.</i></td> - <td class="tdc border-bottom">8½<i>d.</i></td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl">  <i>s. d.</i></td> - </tr> - <tr> - <td class="tdr border-right">1 </td> - <td class="tdl border-right">  0  5½ </td> - <td class="tdl border-right">  0  6  </td> - <td class="tdl border-right">  0  6½ </td> - <td class="tdl border-right">  0  7  </td> - <td class="tdl border-right">  0  7½ </td> - <td class="tdl border-right">  0  8  </td> - <td class="tdl">  0  8½</td> - </tr> - <tr> - <td class="tdr border-right">2 </td> - <td class="tdl border-right">  0 11  </td> - <td class="tdl border-right">  1  0  </td> - <td class="tdl border-right">  1  1  </td> - <td class="tdl border-right">  1  2  </td> - <td class="tdl border-right">  1  3  </td> - <td class="tdl border-right">  1  4  </td> - <td class="tdl">  1  5</td> - </tr> - <tr> - <td class="tdr border-right">3 </td> - <td class="tdl border-right">  1  4½ </td> - <td class="tdl border-right">  1  6  </td> - <td class="tdl border-right">  1  7½ </td> - <td class="tdl border-right">  1  9  </td> - <td class="tdl border-right">  1 10½ </td> - <td class="tdl border-right">  2  0  </td> - <td class="tdl">  2  1½</td> - </tr> - <tr> - <td class="tdr border-right">4 </td> - <td class="tdl border-right">  1 10  </td> - <td class="tdl border-right">  2  0  </td> - <td class="tdl border-right">  2  2  </td> - <td class="tdl border-right">  2  4  </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  2  8  </td> - <td class="tdl">  2 10</td> - </tr> - <tr> - <td class="tdr border-right">5 </td> - <td class="tdl border-right">  2  3½ </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  2  8½ </td> - <td class="tdl border-right">  2 11  </td> - <td class="tdl border-right">  3  1½ </td> - <td class="tdl border-right">  3  4  </td> - <td class="tdl">  3  6½</td> - </tr> - <tr> - <td class="tdr border-right">6 </td> - <td class="tdl border-right">  2  9  </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl border-right">  3  3  </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  3  9  </td> - <td class="tdl border-right">  4  0  </td> - <td class="tdl">  4  3</td> - </tr> - <tr> - <td class="tdr border-right">7 </td> - <td class="tdl border-right">  3  2½ </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  3  9½ </td> - <td class="tdl border-right">  4  1  </td> - <td class="tdl border-right">  4  4½ </td> - <td class="tdl border-right">  4  8  </td> - <td class="tdl">  4 11½</td> - </tr> - <tr> - <td class="tdr border-right">8 </td> - <td class="tdl border-right">  3  8  </td> - <td class="tdl border-right">  4  0  </td> - <td class="tdl border-right">  4  4  </td> - <td class="tdl border-right">  4  8  </td> - <td class="tdl border-right">  5  0  </td> - <td class="tdl border-right">  5  4  </td> - <td class="tdl">  5  8</td> - </tr> - <tr> - <td class="tdr border-right">9 </td> - <td class="tdl border-right">  4  1½ </td> - <td class="tdl border-right">  4  6  </td> - <td class="tdl border-right">  4 10½ </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl border-right">  5  7½ </td> - <td class="tdl border-right">  6  0  </td> - <td class="tdl">  6  4½</td> - </tr> - <tr> - <td class="tdr border-right">10 </td> - <td class="tdl border-right">  4  7  </td> - <td class="tdl border-right">  5  0  </td> - <td class="tdl border-right">  5  5  </td> - <td class="tdl border-right">  5 10  </td> - <td class="tdl border-right">  6  3  </td> - <td class="tdl border-right">  6  8  </td> - <td class="tdl">  7  1</td> - </tr> - <tr> - <td class="tdr border-right">11 </td> - <td class="tdl border-right">  5  0½ </td> - <td class="tdl border-right">  5  6  </td> - <td class="tdl border-right">  5 11½ </td> - <td class="tdl border-right">  6  5  </td> - <td class="tdl border-right">  6 10½ </td> - <td class="tdl border-right">  7  4  </td> - <td class="tdl">  7  9½</td> - </tr> - <tr> - <td class="tdr border-right">12 </td> - <td class="tdl border-right">  5  6  </td> - <td class="tdl border-right">  6  0  </td> - <td class="tdl border-right">  6  6  </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  7  6  </td> - <td class="tdl border-right">  8  0  </td> - <td class="tdl">  8  6</td> - </tr> - <tr> - <td class="tdr border-right">13 </td> - <td class="tdl border-right">  5 11½ </td> - <td class="tdl border-right">  6  6  </td> - <td class="tdl border-right">  7  0½ </td> - <td class="tdl border-right">  7  7  </td> - <td class="tdl border-right">  8  1½ </td> - <td class="tdl border-right">  8  8  </td> - <td class="tdl">  9  2½</td> - </tr> - <tr> - <td class="tdr border-right">14 </td> - <td class="tdl border-right">  6  5  </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  7  7  </td> - <td class="tdl border-right">  8  2  </td> - <td class="tdl border-right">  8  9  </td> - <td class="tdl border-right">  9  4  </td> - <td class="tdl">  5 11</td> - </tr> - <tr> - <td class="tdr border-right">15 </td> - <td class="tdl border-right">  6 10½ </td> - <td class="tdl border-right">  7  6  </td> - <td class="tdl border-right">  8  1½ </td> - <td class="tdl border-right">  8  9  </td> - <td class="tdl border-right">  9  4½ </td> - <td class="tdl border-right"> 10  0  </td> - <td class="tdl"> 10  7½</td> - </tr> - <tr> - <td class="tdr border-right">16 </td> - <td class="tdl border-right">  7  4  </td> - <td class="tdl border-right">  8  0  </td> - <td class="tdl border-right">  8  8  </td> - <td class="tdl border-right">  9  4  </td> - <td class="tdl border-right"> 10  0  </td> - <td class="tdl border-right"> 10  8  </td> - <td class="tdl"> 11  4</td> - </tr> - <tr> - <td class="tdr border-right">17 </td> - <td class="tdl border-right">  7  9½ </td> - <td class="tdl border-right">  8  6  </td> - <td class="tdl border-right">  9  2½ </td> - <td class="tdl border-right">  9 11  </td> - <td class="tdl border-right"> 10  7½ </td> - <td class="tdl border-right"> 11  4  </td> - <td class="tdl"> 12  0½</td> - </tr> - <tr> - <td class="tdr border-right">18 </td> - <td class="tdl border-right">  8  3  </td> - <td class="tdl border-right">  9  0  </td> - <td class="tdl border-right">  9  9  </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl border-right"> 11  3  </td> - <td class="tdl border-right"> 12  0  </td> - <td class="tdl"> 12  9</td> - </tr> - <tr> - <td class="tdr border-right">19 </td> - <td class="tdl border-right">  8  8½ </td> - <td class="tdl border-right">  9  6  </td> - <td class="tdl border-right"> 10  3½ </td> - <td class="tdl border-right"> 11  1  </td> - <td class="tdl border-right"> 11 10½ </td> - <td class="tdl border-right"> 12  8  </td> - <td class="tdl"> 13  5½</td> - </tr> - <tr> - <td class="tdr border-right">20 </td> - <td class="tdl border-right">  9  2  </td> - <td class="tdl border-right"> 10  0  </td> - <td class="tdl border-right"> 10 10  </td> - <td class="tdl border-right"> 11  8  </td> - <td class="tdl border-right"> 12  6  </td> - <td class="tdl border-right"> 13  4  </td> - <td class="tdl"> 14  2</td> - </tr> - <tr> - <td class="tdr border-right">21 </td> - <td class="tdl border-right">  9  7½ </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl border-right"> 11  4½ </td> - <td class="tdl border-right"> 12  3  </td> - <td class="tdl border-right"> 13  1½ </td> - <td class="tdl border-right"> 14  0  </td> - <td class="tdl"> 14 10½</td> - </tr> - <tr> - <td class="tdr border-right">22 </td> - <td class="tdl border-right"> 10  1  </td> - <td class="tdl border-right"> 11  0  </td> - <td class="tdl border-right"> 11 11  </td> - <td class="tdl border-right"> 12 10  </td> - <td class="tdl border-right"> 13  9  </td> - <td class="tdl border-right"> 14  8  </td> - <td class="tdl"> 15  7</td> - </tr> - <tr> - <td class="tdr border-right">23 </td> - <td class="tdl border-right"> 10  6½ </td> - <td class="tdl border-right"> 11  6  </td> - <td class="tdl border-right"> 12  5½ </td> - <td class="tdl border-right"> 13  5  </td> - <td class="tdl border-right"> 14  4½ </td> - <td class="tdl border-right"> 15  4  </td> - <td class="tdl"> 16  3½</td> - </tr> - <tr> - <td class="tdr border-right">24 </td> - <td class="tdl border-right"> 11  0  </td> - <td class="tdl border-right"> 12  0  </td> - <td class="tdl border-right"> 13  0  </td> - <td class="tdl border-right"> 14  0  </td> - <td class="tdl border-right"> 15  0  </td> - <td class="tdl border-right"> 16  0  </td> - <td class="tdl"> 17  0</td> - </tr> - <tr> - <td class="tdr border-right">25 </td> - <td class="tdl border-right"> 11  5½ </td> - <td class="tdl border-right"> 12  6  </td> - <td class="tdl border-right"> 13  6½ </td> - <td class="tdl border-right"> 14  7  </td> - <td class="tdl border-right"> 15  7½ </td> - <td class="tdl border-right"> 16  8  </td> - <td class="tdl"> 17  8½</td> - </tr> - <tr> - <td class="tdr border-right">26 </td> - <td class="tdl border-right"> 11 11  </td> - <td class="tdl border-right"> 13  0  </td> - <td class="tdl border-right"> 14  1  </td> - <td class="tdl border-right"> 15  2  </td> - <td class="tdl border-right"> 16  3  </td> - <td class="tdl border-right"> 17  4  </td> - <td class="tdl"> 18  5</td> - </tr> - <tr> - <td class="tdr border-right">27 </td> - <td class="tdl border-right"> 12  4½ </td> - <td class="tdl border-right"> 13  6  </td> - <td class="tdl border-right"> 14  7½ </td> - <td class="tdl border-right"> 15  9  </td> - <td class="tdl border-right"> 16 10½ </td> - <td class="tdl border-right"> 18  0  </td> - <td class="tdl"> 19  1½</td> - </tr> - <tr> - <td class="tdr border-right">*28 </td> - <td class="tdl border-right"> 12 10  </td> - <td class="tdl border-right"> 14  0  </td> - <td class="tdl border-right"> 15  2  </td> - <td class="tdl border-right"> 16  4  </td> - <td class="tdl border-right"> 17  6  </td> - <td class="tdl border-right"> 18  8  </td> - <td class="tdl"> 19 10</td> - </tr> - <tr> - <td class="tdr border-right">†42 </td> - <td class="tdl border-right"> 19  3  </td> - <td class="tdl border-right"> 21  0  </td> - <td class="tdl border-right"> 22  9  </td> - <td class="tdl border-right"> 24  6  </td> - <td class="tdl border-right"> 26  3  </td> - <td class="tdl border-right"> 28  0  </td> - <td class="tdl"> 29  9</td> - </tr> - <tr> - <td class="tdr border-right">‡56 </td> - <td class="tdl border-right"> 25  8  </td> - <td class="tdl border-right"> 28  0  </td> - <td class="tdl border-right"> 30  4  </td> - <td class="tdl border-right"> 32  8  </td> - <td class="tdl border-right"> 35  0  </td> - <td class="tdl border-right"> 37  4  </td> - <td class="tdl"> 39  8</td> - </tr> - <tr> - <td class="tdr border-right">§84 </td> - <td class="tdl border-right"> 38  6  </td> - <td class="tdl border-right"> 42  0  </td> - <td class="tdl border-right"> 45  6  </td> - <td class="tdl border-right"> 49  0  </td> - <td class="tdl border-right"> 52  6  </td> - <td class="tdl border-right"> 56  0  </td> - <td class="tdl"> 59  6</td> - </tr> - <tr> - <td class="tdr border-right border-bottom">‖112 </td> - <td class="tdl border-right border-bottom"> 51  4  </td> - <td class="tdl border-right border-bottom"> 56  0  </td> - <td class="tdl border-right border-bottom"> 60  8  </td> - <td class="tdl border-right border-bottom"> 65  4  </td> - <td class="tdl border-right border-bottom"> 70  0  </td> - <td class="tdl border-right border-bottom"> 74  8  </td> - <td class="tdl border-bottom"> 79  4</td> - </tr> -</table> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_4A">[4]</span></p> - -<table class="appndx-pg1to4 p2 mb1"> - <tr> - <td class="tdc border-top border-bottom" colspan="8"><span class="smcap"><b>Table IV.</b></span> From Nine-pence to One Shilling per pound, yard, &c.</td> - </tr> - <tr> - <td class="tdc border-right border-bottom">No.</td> - <td class="tdc border-right border-bottom">9<i>d.</i></td> - <td class="tdc border-right border-bottom">9½<i>d.</i></td> - <td class="tdc border-right border-bottom">10<i>d.</i></td> - <td class="tdc border-right border-bottom">10½<i>d.</i></td> - <td class="tdc border-right border-bottom">11<i>d.</i></td> - <td class="tdc border-right border-bottom">11½<i>d.</i></td> - <td class="tdc border-bottom">12<i>d.</i></td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl border-right">  <i>s. d.</i></td> - <td class="tdl">  <i>s. d.</i></td> - </tr> - <tr> - <td class="tdr border-right">1 </td> - <td class="tdl border-right">  0  9  </td> - <td class="tdl border-right">  0  9½ </td> - <td class="tdl border-right">  0 10  </td> - <td class="tdl border-right">  0 10½ </td> - <td class="tdl border-right">  0 11  </td> - <td class="tdl border-right">  0 11½ </td> - <td class="tdl">  1  0</td> - </tr> - <tr> - <td class="tdr border-right">2 </td> - <td class="tdl border-right">  1  6  </td> - <td class="tdl border-right">  1  7  </td> - <td class="tdl border-right">  1  8  </td> - <td class="tdl border-right">  1  9  </td> - <td class="tdl border-right">  1 10  </td> - <td class="tdl border-right">  1 11  </td> - <td class="tdl">  2  0</td> - </tr> - <tr> - <td class="tdr border-right">3 </td> - <td class="tdl border-right">  2  3  </td> - <td class="tdl border-right">  2  4½ </td> - <td class="tdl border-right">  2  6  </td> - <td class="tdl border-right">  2  7½ </td> - <td class="tdl border-right">  2  9  </td> - <td class="tdl border-right">  2 10½ </td> - <td class="tdl">  3  0</td> - </tr> - <tr> - <td class="tdr border-right">4 </td> - <td class="tdl border-right">  3  0  </td> - <td class="tdl border-right">  3  2  </td> - <td class="tdl border-right">  3  4  </td> - <td class="tdl border-right">  3  6  </td> - <td class="tdl border-right">  3  8  </td> - <td class="tdl border-right">  3 10  </td> - <td class="tdl">  4  0</td> - </tr> - <tr> - <td class="tdr border-right">5 </td> - <td class="tdl border-right">  3  9  </td> - <td class="tdl border-right">  3 11½ </td> - <td class="tdl border-right">  4  2  </td> - <td class="tdl border-right">  4  4½ </td> - <td class="tdl border-right">  4  7  </td> - <td class="tdl border-right">  4  9½ </td> - <td class="tdl">  5  0</td> - </tr> - <tr> - <td class="tdr border-right">6 </td> - <td class="tdl border-right">  4  6  </td> - <td class="tdl border-right">  4  9  </td> - <td class="tdl border-right">  5  0  </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl border-right">  5  6  </td> - <td class="tdl border-right">  5  9  </td> - <td class="tdl">  6  0</td> - </tr> - <tr> - <td class="tdr border-right">7 </td> - <td class="tdl border-right">  5  3  </td> - <td class="tdl border-right">  5  6½ </td> - <td class="tdl border-right">  5 10  </td> - <td class="tdl border-right">  6  1½ </td> - <td class="tdl border-right">  6  5  </td> - <td class="tdl border-right">  6  8½ </td> - <td class="tdl">  7  0</td> - </tr> - <tr> - <td class="tdr border-right">8 </td> - <td class="tdl border-right">  6  0  </td> - <td class="tdl border-right">  6  4  </td> - <td class="tdl border-right">  6  8  </td> - <td class="tdl border-right">  7  0  </td> - <td class="tdl border-right">  7  4  </td> - <td class="tdl border-right">  7  8  </td> - <td class="tdl">  8  0</td> - </tr> - <tr> - <td class="tdr border-right">9 </td> - <td class="tdl border-right">  6  9  </td> - <td class="tdl border-right">  7  1½ </td> - <td class="tdl border-right">  7  6  </td> - <td class="tdl border-right">  7 10½ </td> - <td class="tdl border-right">  8  3  </td> - <td class="tdl border-right">  8  7½ </td> - <td class="tdl">  9  0</td> - </tr> - <tr> - <td class="tdr border-right">10 </td> - <td class="tdl border-right">  7  6  </td> - <td class="tdl border-right">  7 11  </td> - <td class="tdl border-right">  8  4  </td> - <td class="tdl border-right">  8  9  </td> - <td class="tdl border-right">  9  2  </td> - <td class="tdl border-right">  9  7  </td> - <td class="tdl"> 10  0</td> - </tr> - <tr> - <td class="tdr border-right">11 </td> - <td class="tdl border-right">  8  3  </td> - <td class="tdl border-right">  8  8½ </td> - <td class="tdl border-right">  9  2  </td> - <td class="tdl border-right">  9  7½ </td> - <td class="tdl border-right"> 10  1  </td> - <td class="tdl border-right"> 10  6½ </td> - <td class="tdl"> 11  0</td> - </tr> - <tr> - <td class="tdr border-right">12 </td> - <td class="tdl border-right">  9  0  </td> - <td class="tdl border-right">  9  6  </td> - <td class="tdl border-right"> 10  0  </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl border-right"> 11  0  </td> - <td class="tdl border-right"> 11  6  </td> - <td class="tdl"> 12  0</td> - </tr> - <tr> - <td class="tdr border-right">13 </td> - <td class="tdl border-right">  9  9  </td> - <td class="tdl border-right"> 10  3½ </td> - <td class="tdl border-right"> 10 10  </td> - <td class="tdl border-right"> 11  4½ </td> - <td class="tdl border-right"> 11 11  </td> - <td class="tdl border-right"> 12  5½ </td> - <td class="tdl"> 13  0</td> - </tr> - <tr> - <td class="tdr border-right">14 </td> - <td class="tdl border-right"> 10  6  </td> - <td class="tdl border-right"> 11  1  </td> - <td class="tdl border-right"> 11  8  </td> - <td class="tdl border-right"> 12  3  </td> - <td class="tdl border-right"> 12 10  </td> - <td class="tdl border-right"> 13  5  </td> - <td class="tdl"> 14  0</td> - </tr> - <tr> - <td class="tdr border-right">15 </td> - <td class="tdl border-right"> 11  3  </td> - <td class="tdl border-right"> 11 10½ </td> - <td class="tdl border-right"> 12  6  </td> - <td class="tdl border-right"> 13  1½ </td> - <td class="tdl border-right"> 13  9  </td> - <td class="tdl border-right"> 14  4½ </td> - <td class="tdl"> 15  0</td> - </tr> - <tr> - <td class="tdr border-right">16 </td> - <td class="tdl border-right"> 12  0  </td> - <td class="tdl border-right"> 12  8  </td> - <td class="tdl border-right"> 13  4  </td> - <td class="tdl border-right"> 14  0  </td> - <td class="tdl border-right"> 14  8  </td> - <td class="tdl border-right"> 15  4  </td> - <td class="tdl"> 16  0</td> - </tr> - <tr> - <td class="tdr border-right">17 </td> - <td class="tdl border-right"> 12  9  </td> - <td class="tdl border-right"> 13  5½ </td> - <td class="tdl border-right"> 14  2  </td> - <td class="tdl border-right"> 14 10½ </td> - <td class="tdl border-right"> 15  7  </td> - <td class="tdl border-right"> 16  3½ </td> - <td class="tdl"> 17  0</td> - </tr> - <tr> - <td class="tdr border-right">18 </td> - <td class="tdl border-right"> 13  6  </td> - <td class="tdl border-right"> 14  3  </td> - <td class="tdl border-right"> 15  0  </td> - <td class="tdl border-right"> 15  9  </td> - <td class="tdl border-right"> 16  6  </td> - <td class="tdl border-right"> 17  3  </td> - <td class="tdl"> 18  0</td> - </tr> - <tr> - <td class="tdr border-right">19 </td> - <td class="tdl border-right"> 14  3  </td> - <td class="tdl border-right"> 15  0½ </td> - <td class="tdl border-right"> 15 10  </td> - <td class="tdl border-right"> 16  7½ </td> - <td class="tdl border-right"> 17  5  </td> - <td class="tdl border-right"> 18  2½ </td> - <td class="tdl"> 19  0</td> - </tr> - <tr> - <td class="tdr border-right">20 </td> - <td class="tdl border-right"> 15  0  </td> - <td class="tdl border-right"> 15 10  </td> - <td class="tdl border-right"> 16  8  </td> - <td class="tdl border-right"> 17  6  </td> - <td class="tdl border-right"> 18  4  </td> - <td class="tdl border-right"> 19  2  </td> - <td class="tdl"> 20  0</td> - </tr> - <tr> - <td class="tdr border-right">21 </td> - <td class="tdl border-right"> 15  9  </td> - <td class="tdl border-right"> 16  7½ </td> - <td class="tdl border-right"> 17  6  </td> - <td class="tdl border-right"> 18  4½ </td> - <td class="tdl border-right"> 19  3  </td> - <td class="tdl border-right"> 20  1½ </td> - <td class="tdl"> 21  0</td> - </tr> - <tr> - <td class="tdr border-right">22 </td> - <td class="tdl border-right"> 16  6  </td> - <td class="tdl border-right"> 17  5  </td> - <td class="tdl border-right"> 18  4  </td> - <td class="tdl border-right"> 19  3  </td> - <td class="tdl border-right"> 20  2  </td> - <td class="tdl border-right"> 21  1  </td> - <td class="tdl"> 22  0</td> - </tr> - <tr> - <td class="tdr border-right">23 </td> - <td class="tdl border-right"> 17  3  </td> - <td class="tdl border-right"> 18  2½ </td> - <td class="tdl border-right"> 19  2  </td> - <td class="tdl border-right"> 20  1½ </td> - <td class="tdl border-right"> 21  1  </td> - <td class="tdl border-right"> 22  0½ </td> - <td class="tdl"> 23  0</td> - </tr> - <tr> - <td class="tdr border-right">24 </td> - <td class="tdl border-right"> 18  0  </td> - <td class="tdl border-right"> 19  0  </td> - <td class="tdl border-right"> 20  0  </td> - <td class="tdl border-right"> 21  0  </td> - <td class="tdl border-right"> 22  0  </td> - <td class="tdl border-right"> 23  0  </td> - <td class="tdl"> 24  0</td> - </tr> - <tr> - <td class="tdr border-right">25 </td> - <td class="tdl border-right"> 18  9  </td> - <td class="tdl border-right"> 19  9½ </td> - <td class="tdl border-right"> 20 10  </td> - <td class="tdl border-right"> 21 10½ </td> - <td class="tdl border-right"> 22 11  </td> - <td class="tdl border-right"> 23 11½ </td> - <td class="tdl"> 25  0</td> - </tr> - <tr> - <td class="tdr border-right">26 </td> - <td class="tdl border-right"> 19  6  </td> - <td class="tdl border-right"> 20  7  </td> - <td class="tdl border-right"> 21  8  </td> - <td class="tdl border-right"> 22  9  </td> - <td class="tdl border-right"> 23 10  </td> - <td class="tdl border-right"> 24 11  </td> - <td class="tdl"> 26  0</td> - </tr> - <tr> - <td class="tdr border-right">27 </td> - <td class="tdl border-right"> 20  3  </td> - <td class="tdl border-right"> 21  4½ </td> - <td class="tdl border-right"> 22  6  </td> - <td class="tdl border-right"> 23  7½ </td> - <td class="tdl border-right"> 24  9  </td> - <td class="tdl border-right"> 25 10½ </td> - <td class="tdl"> 27  0</td> - </tr> - <tr> - <td class="tdr border-right">*28 </td> - <td class="tdl border-right"> 21  0  </td> - <td class="tdl border-right"> 22  2  </td> - <td class="tdl border-right"> 23  4  </td> - <td class="tdl border-right"> 24  6  </td> - <td class="tdl border-right"> 25  8  </td> - <td class="tdl border-right"> 26 10  </td> - <td class="tdl"> 28  0</td> - </tr> - <tr> - <td class="tdr border-right">†42 </td> - <td class="tdl border-right"> 31  6  </td> - <td class="tdl border-right"> 33  3  </td> - <td class="tdl border-right"> 35  0  </td> - <td class="tdl border-right"> 36  9  </td> - <td class="tdl border-right"> 38  6  </td> - <td class="tdl border-right"> 40  3  </td> - <td class="tdl"> 42  0</td> - </tr> - <tr> - <td class="tdr border-right">‡56 </td> - <td class="tdl border-right"> 42  0  </td> - <td class="tdl border-right"> 44  4  </td> - <td class="tdl border-right"> 46  8  </td> - <td class="tdl border-right"> 49  0  </td> - <td class="tdl border-right"> 51  4  </td> - <td class="tdl border-right"> 53  8  </td> - <td class="tdl"> 56  0</td> - </tr> - <tr> - <td class="tdr border-right">§84 </td> - <td class="tdl border-right"> 63  0  </td> - <td class="tdl border-right"> 66  6  </td> - <td class="tdl border-right"> 70  0  </td> - <td class="tdl border-right"> 73  6  </td> - <td class="tdl border-right"> 77  0  </td> - <td class="tdl border-right"> 80  6  </td> - <td class="tdl"> 84  0</td> - </tr> - <tr> - <td class="tdr border-right border-bottom">‖112 </td> - <td class="tdl border-right border-bottom"> 84  0  </td> - <td class="tdl border-right border-bottom"> 88  8  </td> - <td class="tdl border-right border-bottom"> 93  4  </td> - <td class="tdl border-right border-bottom"> 98  0  </td> - <td class="tdl border-right border-bottom">102  8  </td> - <td class="tdl border-right border-bottom">107  4  </td> - <td class="tdl border-bottom">112  0</td> - </tr> -</table> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<p class="noindent center p1 appndx-font">EXPLANATION OF THE TABLES.</p> - -<p class="appndx-font">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. (<a href="#Table_III">Table III.</a>) 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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_5A">[5]</span></p> - - -<p class="noindent center p2 bold">A TABLE OF WAGES OR INCOME,</p> - -<div class="blockquot"> - -<p class="hanging">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.</p> -</div> - -<table class="appndx-pg5 mt1 mb1"> - <tr> - <td class="tdc border-top border-bottom border-right x-small" colspan="4">Per Yr.   Per Mon.</td> - <td class="tdc border-top border-bottom border-right x-small" colspan="3">Per Week</td> - <td class="tdc border-top border-bottom border-right x-small" colspan="2">A Day</td> - <td class="tdc border-top border-bottom border-left border-right x-small" colspan="4">Per Yr.   Per Mon.</td> - <td class="tdc border-top border-bottom border-right x-small" colspan="3">Per Week</td> - <td class="tdc border-top border-bottom x-small" colspan="3">A Day</td> - </tr> - <tr> - <td class="tdc"><i>l.</i></td> - <td class="tdc"> <i>s.</i>  <i>l.</i></td> - <td class="tdc"> <i>s.</i></td> - <td class="tdc border-right"> <i>d.</i></td> - <td class="tdc"><i>l.</i></td> - <td class="tdc"><i> s.</i></td> - <td class="tdc border-right">  <i>d.</i></td> - <td class="tdc"><i>l.</i> <i>s.</i></td> - <td class="tdc border-right"> <i>d.</i></td> - <td class="tdc border-left"> <i>l.</i></td> - <td class="tdc"><i> s.</i>  <i>l.</i></td> - <td class="tdc"> <i>s.</i></td> - <td class="tdc border-right"> <i>d.</i></td> - <td class="tdc"><i>l.</i></td> - <td class="tdc"> <i>s.</i></td> - <td class="tdc border-right">  <i>d.</i></td> - <td class="tdc"><i>l.</i></td> - <td class="tdc"> <i>s.</i></td> - <td class="tdc">  <i>d.</i></td> - </tr> - <tr> - <td class="tdc"> 1</td> - <td class="tdc">  0is0 </td> - <td class="tdc">  1</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc"> 0 </td> - <td class="tdc border-right">  4½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 0¾</td> - <td class="tdc border-left"> 11</td> - <td class="tdc"> 11is0 </td> - <td class="tdc"> 19</td> - <td class="tdc border-right">  3</td> - <td class="tdc">0 </td> - <td class="tdc">  4</td> - <td class="tdc border-right">  5¼</td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc">  7½</td> - </tr> - <tr> - <td class="tdc"> 1</td> - <td class="tdc"> 10..0 </td> - <td class="tdc">  2</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc"> 0 </td> - <td class="tdc border-right">  7 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 1 </td> - <td class="tdc border-left"> 12</td> - <td class="tdc">  0..1 </td> - <td class="tdc">  0</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc">  4</td> - <td class="tdc border-right">  7½</td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc">  8 </td> - </tr> - <tr> - <td class="tdc"> 2</td> - <td class="tdc">  0..0 </td> - <td class="tdc">  3</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc"> 0 </td> - <td class="tdc border-right">  9¼</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 1¼</td> - <td class="tdc border-left"> 12</td> - <td class="tdc"> 12..1 </td> - <td class="tdc">  1</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc">  4</td> - <td class="tdc border-right"> 10 </td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc">  8¼</td> - </tr> - <tr> - <td class="tdc"> 2</td> - <td class="tdc">  2..0 </td> - <td class="tdc">  3</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc"> 0 </td> - <td class="tdc border-right">  9¾</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 1½</td> - <td class="tdc border-left"> 13</td> - <td class="tdc">  0..1 </td> - <td class="tdc">  1</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  0 </td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc">  8½</td> - </tr> - <tr> - <td class="tdc"> 2</td> - <td class="tdc"> 10..0 </td> - <td class="tdc">  4</td> - <td class="tdc border-right">  2</td> - <td class="tdc">0 </td> - <td class="tdc"> 0 </td> - <td class="tdc border-right"> 11½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 1¾</td> - <td class="tdc border-left"> 13</td> - <td class="tdc"> 13..1 </td> - <td class="tdc">  2</td> - <td class="tdc border-right">  9</td> - <td class="tdc">0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  3 </td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc">  9 </td> - </tr> - <tr> - <td class="tdc"> 3</td> - <td class="tdc">  0..0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc"> 1 </td> - <td class="tdc border-right">  1¾</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 2 </td> - <td class="tdc border-left"> 14</td> - <td class="tdc">  0..1 </td> - <td class="tdc">  3</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  4½</td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc">  9¼</td> - </tr> - <tr> - <td class="tdc"> 3</td> - <td class="tdc">  3..0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  3</td> - <td class="tdc">0 </td> - <td class="tdc"> 1 </td> - <td class="tdc border-right">  2½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 2 </td> - <td class="tdc border-left"> 14</td> - <td class="tdc"> 14..1 </td> - <td class="tdc">  4</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  8 </td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc">  9¾</td> - </tr> - <tr> - <td class="tdc"> 3</td> - <td class="tdc"> 10..0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right"> 10</td> - <td class="tdc">0 </td> - <td class="tdc"> 1 </td> - <td class="tdc border-right">  4¼</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 2¼</td> - <td class="tdc border-left"> 15</td> - <td class="tdc">  0..1 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc">  5</td> - <td class="tdc border-right">  9 </td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc"> 10 </td> - </tr> - <tr> - <td class="tdc"> 4</td> - <td class="tdc">  0..0 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc"> 1 </td> - <td class="tdc border-right">  6½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 2¾</td> - <td class="tdc border-left"> 15</td> - <td class="tdc"> 15..1 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  3</td> - <td class="tdc">0 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  0½</td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc"> 10¼</td> - </tr> - <tr> - <td class="tdc"> 4</td> - <td class="tdc">  4..0 </td> - <td class="tdc">  7</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc"> 1 </td> - <td class="tdc border-right">  7½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 2¾</td> - <td class="tdc border-left"> 16</td> - <td class="tdc">  0..1 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  2 </td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc"> 10½</td> - </tr> - <tr> - <td class="tdc"> 4</td> - <td class="tdc"> 10..0 </td> - <td class="tdc">  7</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc"> 1 </td> - <td class="tdc border-right">  8¾</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 3 </td> - <td class="tdc border-left"> 16</td> - <td class="tdc"> 16..1 </td> - <td class="tdc">  8</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  5½</td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc"> 11 </td> - </tr> - <tr> - <td class="tdc"> 5</td> - <td class="tdc">  0..0 </td> - <td class="tdc">  8</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc"> 1 </td> - <td class="tdc border-right"> 11 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 3¼</td> - <td class="tdc border-left"> 17</td> - <td class="tdc">  0..1 </td> - <td class="tdc">  8</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  6½</td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc"> 11¼</td> - </tr> - <tr> - <td class="tdc"> 5</td> - <td class="tdc">  5..0 </td> - <td class="tdc">  8</td> - <td class="tdc border-right">  9</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right">  0¼</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 3½</td> - <td class="tdc border-left"> 17</td> - <td class="tdc"> 17..1 </td> - <td class="tdc">  9</td> - <td class="tdc border-right">  9</td> - <td class="tdc">0 </td> - <td class="tdc">  6</td> - <td class="tdc border-right"> 10½</td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc"> 11¾</td> - </tr> - <tr> - <td class="tdc"> 5</td> - <td class="tdc"> 10..0 </td> - <td class="tdc">  9</td> - <td class="tdc border-right">  2</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right">  1½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 3¾</td> - <td class="tdc border-left"> 18</td> - <td class="tdc">  0..1 </td> - <td class="tdc"> 10</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc">  6</td> - <td class="tdc border-right"> 11 </td> - <td class="tdc">0 </td> - <td class="tdc">  0</td> - <td class="tdc"> 11¾</td> - </tr> - <tr> - <td class="tdc"> 6</td> - <td class="tdc">  0..0 </td> - <td class="tdc"> 10</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right">  3¾</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 4 </td> - <td class="tdc border-left"> 18</td> - <td class="tdc"> 18..1 </td> - <td class="tdc"> 11</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc">  7</td> - <td class="tdc border-right">  3 </td> - <td class="tdc">0 </td> - <td class="tdc">  1</td> - <td class="tdc">  0½</td> - </tr> - <tr> - <td class="tdc"> 6</td> - <td class="tdc">  6..0 </td> - <td class="tdc"> 10</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right">  5 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 4¼</td> - <td class="tdc border-left"> 19</td> - <td class="tdc">  0..1 </td> - <td class="tdc"> 11</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc">  7</td> - <td class="tdc border-right">  3½</td> - <td class="tdc">0 </td> - <td class="tdc">  1</td> - <td class="tdc">  0½</td> - </tr> - <tr> - <td class="tdc"> 6</td> - <td class="tdc"> 10..0 </td> - <td class="tdc"> 10</td> - <td class="tdc border-right"> 10</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right">  6 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 4¼</td> - <td class="tdc border-left"> 20</td> - <td class="tdc">  0..1 </td> - <td class="tdc"> 13</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc">  7</td> - <td class="tdc border-right">  8 </td> - <td class="tdc">0 </td> - <td class="tdc">  1</td> - <td class="tdc">  1¼</td> - </tr> - <tr> - <td class="tdc"> 7</td> - <td class="tdc">  0..0 </td> - <td class="tdc"> 11</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right">  8¼</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 4½</td> - <td class="tdc border-left"> 30</td> - <td class="tdc">  0..2 </td> - <td class="tdc"> 10</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc"> 11</td> - <td class="tdc border-right">  6 </td> - <td class="tdc">0 </td> - <td class="tdc">  1</td> - <td class="tdc">  7¾</td> - </tr> - <tr> - <td class="tdc"> 7</td> - <td class="tdc">  7..0 </td> - <td class="tdc"> 12</td> - <td class="tdc border-right">  3</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right"> 10 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 4¾</td> - <td class="tdc border-left"> 40</td> - <td class="tdc">  0..3 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc"> 15</td> - <td class="tdc border-right">  4½</td> - <td class="tdc">0 </td> - <td class="tdc">  2</td> - <td class="tdc">  2¼</td> - </tr> - <tr> - <td class="tdc"> 7</td> - <td class="tdc"> 10..0 </td> - <td class="tdc"> 12</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc"> 2 </td> - <td class="tdc border-right"> 10½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 5 </td> - <td class="tdc border-left"> 50</td> - <td class="tdc">  0..4 </td> - <td class="tdc">  3</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc"> 19</td> - <td class="tdc border-right">  3 </td> - <td class="tdc">0 </td> - <td class="tdc">  2</td> - <td class="tdc">  9 </td> - </tr> - <tr> - <td class="tdc"> 8</td> - <td class="tdc">  0..0 </td> - <td class="tdc"> 13</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc"> 3 </td> - <td class="tdc border-right">  1 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 5¼</td> - <td class="tdc border-left"> 60</td> - <td class="tdc">  0..5 </td> - <td class="tdc">  0</td> - <td class="tdc border-right">  0</td> - <td class="tdc">1 </td> - <td class="tdc">  3</td> - <td class="tdc border-right">  0¾</td> - <td class="tdc">0 </td> - <td class="tdc">  3</td> - <td class="tdc">  3½</td> - </tr> - <tr> - <td class="tdc"> 8</td> - <td class="tdc">  8..0 </td> - <td class="tdc"> 14</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc"> 3 </td> - <td class="tdc border-right">  2¾</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 5½</td> - <td class="tdc border-left"> 70</td> - <td class="tdc">  0..5 </td> - <td class="tdc"> 16</td> - <td class="tdc border-right">  8</td> - <td class="tdc">1 </td> - <td class="tdc">  6</td> - <td class="tdc border-right"> 11 </td> - <td class="tdc">0 </td> - <td class="tdc">  3</td> - <td class="tdc"> 10 </td> - </tr> - <tr> - <td class="tdc"> 8</td> - <td class="tdc"> 10..0 </td> - <td class="tdc"> 14</td> - <td class="tdc border-right">  2</td> - <td class="tdc">0 </td> - <td class="tdc"> 3 </td> - <td class="tdc border-right">  3¼</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 5½</td> - <td class="tdc border-left"> 80</td> - <td class="tdc">  0..6 </td> - <td class="tdc"> 13</td> - <td class="tdc border-right">  4</td> - <td class="tdc">1 </td> - <td class="tdc"> 10</td> - <td class="tdc border-right">  9 </td> - <td class="tdc">0 </td> - <td class="tdc">  4</td> - <td class="tdc">  4½</td> - </tr> - <tr> - <td class="tdc"> 9</td> - <td class="tdc">  0..0 </td> - <td class="tdc"> 15</td> - <td class="tdc border-right">  0</td> - <td class="tdc">0 </td> - <td class="tdc"> 3 </td> - <td class="tdc border-right">  5½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 6 </td> - <td class="tdc border-left"> 90</td> - <td class="tdc">  0..7 </td> - <td class="tdc"> 10</td> - <td class="tdc border-right">  0</td> - <td class="tdc">1 </td> - <td class="tdc"> 14</td> - <td class="tdc border-right">  7¼</td> - <td class="tdc">0 </td> - <td class="tdc">  4</td> - <td class="tdc"> 11 </td> - </tr> - <tr> - <td class="tdc"> 9</td> - <td class="tdc">  9..0 </td> - <td class="tdc"> 15</td> - <td class="tdc border-right">  9</td> - <td class="tdc">0 </td> - <td class="tdc"> 3 </td> - <td class="tdc border-right">  7½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 6¼</td> - <td class="tdc border-left">100</td> - <td class="tdc">  0..8 </td> - <td class="tdc">  6</td> - <td class="tdc border-right">  8</td> - <td class="tdc">1 </td> - <td class="tdc"> 18</td> - <td class="tdc border-right">  5½</td> - <td class="tdc">0 </td> - <td class="tdc">  5</td> - <td class="tdc">  5¾</td> - </tr> - <tr> - <td class="tdc">10</td> - <td class="tdc">  0..0 </td> - <td class="tdc"> 16</td> - <td class="tdc border-right">  8</td> - <td class="tdc">0 </td> - <td class="tdc"> 3 </td> - <td class="tdc border-right"> 10 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 6½</td> - <td class="tdc border-left">200</td> - <td class="tdc">  0 16 </td> - <td class="tdc"> 13</td> - <td class="tdc border-right">  4</td> - <td class="tdc">3 </td> - <td class="tdc"> 16</td> - <td class="tdc border-right"> 11 </td> - <td class="tdc">0 </td> - <td class="tdc"> 10</td> - <td class="tdc"> 11½</td> - </tr> - <tr> - <td class="tdc">10</td> - <td class="tdc"> 10..0 </td> - <td class="tdc"> 17</td> - <td class="tdc border-right">  6</td> - <td class="tdc">0 </td> - <td class="tdc"> 4 </td> - <td class="tdc border-right">  0½</td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 7 </td> - <td class="tdc border-left">250</td> - <td class="tdc">  0 20 </td> - <td class="tdc"> 16</td> - <td class="tdc border-right">  8</td> - <td class="tdc">4 </td> - <td class="tdc"> 16</td> - <td class="tdc border-right">  2 </td> - <td class="tdc">0 </td> - <td class="tdc"> 13</td> - <td class="tdc">  8½</td> - </tr> - <tr> - <td class="tdc">11</td> - <td class="tdc">  0..0 </td> - <td class="tdc"> 18</td> - <td class="tdc border-right">  4</td> - <td class="tdc">0 </td> - <td class="tdc"> 4 </td> - <td class="tdc border-right">  3 </td> - <td class="tdc">0  0 </td> - <td class="tdc border-right"> 7¼</td> - <td class="tdc border-left">500</td> - <td class="tdc">  0 41 </td> - <td class="tdc"> 13</td> - <td class="tdc border-right">  4</td> - <td class="tdc">9 </td> - <td class="tdc"> 12</td> - <td class="tdc border-right">  3½</td> - <td class="tdc">1 </td> - <td class="tdc">  7</td> - <td class="tdc">  5¾</td> - </tr> -</table> - -<p class="appndx-font"><span class="smcap">Explanation.</span>—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.</p> - -<p class="appndx-font"><i>N.B. This Table also gives the rate of</i> <span class="smcap">Income</span>, <i>and of</i> <span class="smcap">Expenses</span> -<i>of any kind, by the Year, Month, Week, or Day; and the contrary.</i></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_6A">[6]</span></p> - -<table class="appndx-pg6 p2"> - <tr> - <td class="tdc" colspan="20"><span style="font-size: 130%; font-weight: bold; font-family: serif;">A TABLE OF INTEREST, AT FOUR PER CENT.</span></td> - </tr> - <tr> - <td class="tdc" colspan="20"> </td> - </tr> - <tr> - <td class="tdc" colspan="20"><span style="font-size: 105%; font-family: serif;"><i>From One Day to One Hundred Days, inclusive.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="20"> </td> - </tr> - <tr> - <td class="tdc border-top border-bottom">Days</td> - <td class="tdc border-left border-top border-bottom">100<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">90<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">80<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">70<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">60<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">50<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">40<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">30<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">20<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">10<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">9<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">8<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">7<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">6<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">5<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">4<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">3<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">2<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">1<i>l.</i></td> - </tr> - <tr> - <td class="tdc"> </td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - </tr> - <tr> - <td class="tdr">100</td> - <td class="tdc border-left">22  0</td> - <td class="tdc border-left">19  8</td> - <td class="tdc border-left">17  6</td> - <td class="tdc border-left">15  4</td> - <td class="tdc border-left">13  2</td> - <td class="tdc border-left">11  0</td> - <td class="tdc border-left">8 10</td> - <td class="tdc border-left">6  6</td> - <td class="tdc border-left">4  4</td> - <td class="tdc border-left">2  2</td> - <td class="tdc border-left">2  0</td> - <td class="tdc border-left">1 10</td> - <td class="tdc border-left">1  6</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">1  2</td> - <td class="tdc border-left">10</td> - <td class="tdc border-left">8</td> - <td class="tdc border-left">6</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">90</td> - <td class="tdc border-left">19  9</td> - <td class="tdc border-left">17  9</td> - <td class="tdc border-left">15  9</td> - <td class="tdc border-left">13 10</td> - <td class="tdc border-left">11 10</td> - <td class="tdc border-left"> 9 10</td> - <td class="tdc border-left">7 11</td> - <td class="tdc border-left">5 11</td> - <td class="tdc border-left">3 11</td> - <td class="tdc border-left">2  0</td> - <td class="tdc border-left">1  9</td> - <td class="tdc border-left">1  7</td> - <td class="tdc border-left">1  5</td> - <td class="tdc border-left">1  2</td> - <td class="tdc border-left">1  0</td> - <td class="tdc border-left"> 9</td> - <td class="tdc border-left">7</td> - <td class="tdc border-left">5</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">80</td> - <td class="tdc border-left">17  6</td> - <td class="tdc border-left">15  9</td> - <td class="tdc border-left">14  0</td> - <td class="tdc border-left">12  3</td> - <td class="tdc border-left">10  6</td> - <td class="tdc border-left"> 8  9</td> - <td class="tdc border-left">7  0</td> - <td class="tdc border-left">5  3</td> - <td class="tdc border-left">3  6</td> - <td class="tdc border-left">1  9</td> - <td class="tdc border-left">1  7</td> - <td class="tdc border-left">1  5</td> - <td class="tdc border-left">1  3</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left"> 8</td> - <td class="tdc border-left">6</td> - <td class="tdc border-left">4</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">70</td> - <td class="tdc border-left">15  4</td> - <td class="tdc border-left">13 10</td> - <td class="tdc border-left">12  3</td> - <td class="tdc border-left">10  9</td> - <td class="tdc border-left"> 9  2</td> - <td class="tdc border-left"> 7  8</td> - <td class="tdc border-left">6  2</td> - <td class="tdc border-left">4  7</td> - <td class="tdc border-left">3  1</td> - <td class="tdc border-left">1  6</td> - <td class="tdc border-left">1  5</td> - <td class="tdc border-left">1  3</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left"> 7</td> - <td class="tdc border-left">6</td> - <td class="tdc border-left">4</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">60</td> - <td class="tdc border-left">13  2</td> - <td class="tdc border-left">11 10</td> - <td class="tdc border-left">10  6</td> - <td class="tdc border-left"> 9  2</td> - <td class="tdc border-left"> 9 11</td> - <td class="tdc border-left"> 6  7</td> - <td class="tdc border-left">5  3</td> - <td class="tdc border-left">3 11</td> - <td class="tdc border-left">2  8</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">1  2</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left"> 6</td> - <td class="tdc border-left">5</td> - <td class="tdc border-left">3</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">50</td> - <td class="tdc border-left">11  0</td> - <td class="tdc border-left"> 9 10</td> - <td class="tdc border-left"> 8  9</td> - <td class="tdc border-left"> 7  8</td> - <td class="tdc border-left"> 6  7</td> - <td class="tdc border-left"> 5  6</td> - <td class="tdc border-left">4  5</td> - <td class="tdc border-left">3  3</td> - <td class="tdc border-left">2  2</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">1  0</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left"> 5</td> - <td class="tdc border-left">4</td> - <td class="tdc border-left">3</td> - <td class="tdc border-left">1</td> - </tr> - <tr> - <td class="tdr">40</td> - <td class="tdc border-left"> 8  9</td> - <td class="tdc border-left"> 7 11</td> - <td class="tdc border-left"> 7  0</td> - <td class="tdc border-left"> 6  2</td> - <td class="tdc border-left"> 5  3</td> - <td class="tdc border-left"> 4  5</td> - <td class="tdc border-left">3  6</td> - <td class="tdc border-left">2  8</td> - <td class="tdc border-left">1  9</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left"> 4</td> - <td class="tdc border-left">3</td> - <td class="tdc border-left">2</td> - <td class="tdc border-left">1</td> - </tr> - <tr> - <td class="tdr">30</td> - <td class="tdc border-left"> 6  7</td> - <td class="tdc border-left"> 5 11</td> - <td class="tdc border-left"> 5  3</td> - <td class="tdc border-left"> 4  7</td> - <td class="tdc border-left"> 3 11</td> - <td class="tdc border-left"> 3  3</td> - <td class="tdc border-left">2  8</td> - <td class="tdc border-left">2  0</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left"> 3</td> - <td class="tdc border-left">2</td> - <td class="tdc border-left">2</td> - <td class="tdc border-left">1</td> - </tr> - <tr> - <td class="tdr">20</td> - <td class="tdc border-left"> 4  5</td> - <td class="tdc border-left"> 3 11</td> - <td class="tdc border-left"> 3  6</td> - <td class="tdc border-left"> 3  1</td> - <td class="tdc border-left"> 2  8</td> - <td class="tdc border-left"> 2  2</td> - <td class="tdc border-left">1  9</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left"> 2</td> - <td class="tdc border-left">2</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">1</td> - </tr> - <tr> - <td class="tdr">10</td> - <td class="tdc border-left"> 2  2</td> - <td class="tdc border-left"> 2  0</td> - <td class="tdc border-left"> 1  9</td> - <td class="tdc border-left"> 1  6</td> - <td class="tdc border-left"> 1  4</td> - <td class="tdc border-left"> 1  1</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left"> 1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">9</td> - <td class="tdc border-left"> 2  0</td> - <td class="tdc border-left"> 1  9</td> - <td class="tdc border-left"> 1  7</td> - <td class="tdc border-left"> 1  5</td> - <td class="tdc border-left"> 1  2</td> - <td class="tdc border-left"> 1  0</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left"> 1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">8</td> - <td class="tdc border-left"> 1  9</td> - <td class="tdc border-left"> 1  7</td> - <td class="tdc border-left"> 1  5</td> - <td class="tdc border-left"> 1  3</td> - <td class="tdc border-left"> 1  1</td> - <td class="tdc border-left"> 0 11</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left"> 1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">7</td> - <td class="tdc border-left"> 1  6</td> - <td class="tdc border-left"> 1  5</td> - <td class="tdc border-left"> 1  3</td> - <td class="tdc border-left"> 1  1</td> - <td class="tdc border-left"> 0 11</td> - <td class="tdc border-left"> 0  9</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left"> 1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">6</td> - <td class="tdc border-left"> 1  4</td> - <td class="tdc border-left"> 1  2</td> - <td class="tdc border-left"> 1  1</td> - <td class="tdc border-left"> 0 11</td> - <td class="tdc border-left"> 0  9</td> - <td class="tdc border-left"> 0  8</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left"> 1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">5</td> - <td class="tdc border-left"> 1  1</td> - <td class="tdc border-left"> 1  0</td> - <td class="tdc border-left"> 0 11</td> - <td class="tdc border-left"> 0  9</td> - <td class="tdc border-left"> 0  8</td> - <td class="tdc border-left"> 0  7</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left"> 1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">4</td> - <td class="tdc border-left"> 0 11</td> - <td class="tdc border-left"> 0  9</td> - <td class="tdc border-left"> 0  8</td> - <td class="tdc border-left"> 0  7</td> - <td class="tdc border-left"> 0  6</td> - <td class="tdc border-left"> 0  5</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left"> 0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">3</td> - <td class="tdc border-left"> 0  8</td> - <td class="tdc border-left"> 0  7</td> - <td class="tdc border-left"> 0  6</td> - <td class="tdc border-left"> 0  6</td> - <td class="tdc border-left"> 0  5</td> - <td class="tdc border-left"> 0  4</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left"> 0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">2</td> - <td class="tdc border-left"> 0  5</td> - <td class="tdc border-left"> 0  5</td> - <td class="tdc border-left"> 0  4</td> - <td class="tdc border-left"> 0  4</td> - <td class="tdc border-left"> 0  3</td> - <td class="tdc border-left"> 0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left"> 0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">1</td> - <td class="tdc border-left"> 0  3</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left"> 0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left"> 0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - <td class="tdc" colspan="15">No notice is taken of the fractional part of any sum under a halfpenny; but a halfpenny, -or three farthings, is called a penny.</td> - <td class="tdc" colspan="3"> </td> - </tr> -</table> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_7A">[7]</span></p> - -<table class="appndx-pg6 p2"> - <tr> - <td class="tdc" colspan="20"><span style="font-size: 130%; font-weight: bold; font-family: serif;">A TABLE OF INTEREST, AT FIVE PER CENT.</span></td> - </tr> - <tr> - <td class="tdc" colspan="20"> </td> - </tr> - <tr> - <td class="tdc" colspan="20"><span style="font-size: 105%; font-family: serif;"><i>From One Day to One Hundred Days, inclusive.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="20"> </td> - </tr> - <tr> - <td class="tdc border-top border-bottom">Days</td> - <td class="tdc border-left border-top border-bottom">100<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">90<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">80<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">70<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">60<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">50<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">40<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">30<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">20<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">10<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">9<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">8<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">7<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">6<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">5<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">4<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">3<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">2<i>l.</i></td> - <td class="tdc border-left border-top border-bottom">1<i>l.</i></td> - </tr> - <tr> - <td class="tdc"> </td> - <td class="tdc border-left"><i>l. s. d.</i></td> - <td class="tdc border-left"><i>l. s. d.</i></td> - <td class="tdc border-left"><i>l. s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>s. d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - <td class="tdc border-left"><i>d.</i></td> - </tr> - <tr> - <td class="tdr">100</td> - <td class="tdc border-left">1  7  4</td> - <td class="tdc border-left">1  4  8</td> - <td class="tdc border-left">1  2  0</td> - <td class="tdc border-left">19  2</td> - <td class="tdc border-left">16  4</td> - <td class="tdc border-left">13  8</td> - <td class="tdc border-left">11  0</td> - <td class="tdc border-left">8  2</td> - <td class="tdc border-left">5  6</td> - <td class="tdc border-left">2  8</td> - <td class="tdc border-left">2  6</td> - <td class="tdc border-left">2  2</td> - <td class="tdc border-left">1 10</td> - <td class="tdc border-left">1  8</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">1  2</td> - <td class="tdc border-left">10</td> - <td class="tdc border-left">6</td> - <td class="tdc border-left">4</td> - </tr> - <tr> - <td class="tdr">90</td> - <td class="tdc border-left">1  4  8</td> - <td class="tdc border-left">1  2  2</td> - <td class="tdc border-left">0 19  9</td> - <td class="tdc border-left">17  3</td> - <td class="tdc border-left">14 10</td> - <td class="tdc border-left">12  4</td> - <td class="tdc border-left"> 9 10</td> - <td class="tdc border-left">7  5</td> - <td class="tdc border-left">4 11</td> - <td class="tdc border-left">2  6</td> - <td class="tdc border-left">2  3</td> - <td class="tdc border-left">2  0</td> - <td class="tdc border-left">1  9</td> - <td class="tdc border-left">1  6</td> - <td class="tdc border-left">1  3</td> - <td class="tdc border-left">1  0</td> - <td class="tdc border-left"> 9</td> - <td class="tdc border-left">6</td> - <td class="tdc border-left">3</td> - </tr> - <tr> - <td class="tdr">80</td> - <td class="tdc border-left">1  1 11</td> - <td class="tdc border-left">0 19  9</td> - <td class="tdc border-left">0 17  6</td> - <td class="tdc border-left">15  4</td> - <td class="tdc border-left">13  2</td> - <td class="tdc border-left">11  0</td> - <td class="tdc border-left"> 8  9</td> - <td class="tdc border-left">6  7</td> - <td class="tdc border-left">4  5</td> - <td class="tdc border-left">2  2</td> - <td class="tdc border-left">1 11</td> - <td class="tdc border-left">1  9</td> - <td class="tdc border-left">1  6</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">8</td> - <td class="tdc border-left">5</td> - <td class="tdc border-left">3</td> - </tr> - <tr> - <td class="tdr">70</td> - <td class="tdc border-left">0 19  2</td> - <td class="tdc border-left">0 17  3</td> - <td class="tdc border-left">0 15  4</td> - <td class="tdc border-left">13  5</td> - <td class="tdc border-left">11  6</td> - <td class="tdc border-left"> 9  7</td> - <td class="tdc border-left"> 7  8</td> - <td class="tdc border-left">5  9</td> - <td class="tdc border-left">3 10</td> - <td class="tdc border-left">1 11</td> - <td class="tdc border-left">1  9</td> - <td class="tdc border-left">1  6</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">1  2</td> - <td class="tdc border-left">1  0</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">7</td> - <td class="tdc border-left">5</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">60</td> - <td class="tdc border-left">0 16  5</td> - <td class="tdc border-left">0 14  9</td> - <td class="tdc border-left">0 13  2</td> - <td class="tdc border-left">11  6</td> - <td class="tdc border-left"> 9 10</td> - <td class="tdc border-left"> 8  3</td> - <td class="tdc border-left"> 6  7</td> - <td class="tdc border-left">4 11</td> - <td class="tdc border-left">3  3</td> - <td class="tdc border-left">1  8</td> - <td class="tdc border-left">1  6</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">1  2</td> - <td class="tdc border-left">1  0</td> - <td class="tdc border-left">0 10</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">6</td> - <td class="tdc border-left">4</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">50</td> - <td class="tdc border-left">0 13  8</td> - <td class="tdc border-left">0 12  4</td> - <td class="tdc border-left">0 11  0</td> - <td class="tdc border-left"> 9  7</td> - <td class="tdc border-left"> 8  2</td> - <td class="tdc border-left"> 6 10</td> - <td class="tdc border-left"> 5  6</td> - <td class="tdc border-left">4  1</td> - <td class="tdc border-left">2  9</td> - <td class="tdc border-left">1  4</td> - <td class="tdc border-left">1  3</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0 10</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">5</td> - <td class="tdc border-left">3</td> - <td class="tdc border-left">2</td> - </tr> - <tr> - <td class="tdr">40</td> - <td class="tdc border-left">0 11  0</td> - <td class="tdc border-left">0  9 10</td> - <td class="tdc border-left">0  8  9</td> - <td class="tdc border-left"> 7  8</td> - <td class="tdc border-left"> 6  7</td> - <td class="tdc border-left"> 5  6</td> - <td class="tdc border-left"> 4  5</td> - <td class="tdc border-left">3  3</td> - <td class="tdc border-left">2  2</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">1  0</td> - <td class="tdc border-left">0 11</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">4</td> - <td class="tdc border-left">3</td> - <td class="tdc border-left">1</td> - </tr> - <tr> - <td class="tdr">30</td> - <td class="tdc border-left">0  8  3</td> - <td class="tdc border-left">0  7  5</td> - <td class="tdc border-left">0  6  7</td> - <td class="tdc border-left"> 5  9</td> - <td class="tdc border-left"> 4 11</td> - <td class="tdc border-left"> 4  1</td> - <td class="tdc border-left"> 3  3</td> - <td class="tdc border-left">2  6</td> - <td class="tdc border-left">1  8</td> - <td class="tdc border-left">0 10</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">3</td> - <td class="tdc border-left">2</td> - <td class="tdc border-left">1</td> - </tr> - <tr> - <td class="tdr">20</td> - <td class="tdc border-left">0  5  6</td> - <td class="tdc border-left">0  4 11</td> - <td class="tdc border-left">0  4  5</td> - <td class="tdc border-left"> 3 10</td> - <td class="tdc border-left"> 3  3</td> - <td class="tdc border-left"> 2  9</td> - <td class="tdc border-left"> 2  2</td> - <td class="tdc border-left">1  8</td> - <td class="tdc border-left">1  1</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">2</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">1</td> - </tr> - <tr> - <td class="tdr">10</td> - <td class="tdc border-left">0  2  9</td> - <td class="tdc border-left">0  2  6</td> - <td class="tdc border-left">0  2  2</td> - <td class="tdc border-left"> 1 11</td> - <td class="tdc border-left"> 1  8</td> - <td class="tdc border-left"> 1  4</td> - <td class="tdc border-left"> 1  1</td> - <td class="tdc border-left">0 10</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">9</td> - <td class="tdc border-left">0  2  6</td> - <td class="tdc border-left">0  2  3</td> - <td class="tdc border-left">0  1 11</td> - <td class="tdc border-left"> 1  9</td> - <td class="tdc border-left"> 1  6</td> - <td class="tdc border-left"> 1  3</td> - <td class="tdc border-left"> 1  0</td> - <td class="tdc border-left">0  9</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">8</td> - <td class="tdc border-left">0  2  2</td> - <td class="tdc border-left">0  2  0</td> - <td class="tdc border-left">0  1  9</td> - <td class="tdc border-left"> 1  6</td> - <td class="tdc border-left"> 1  4</td> - <td class="tdc border-left"> 1  1</td> - <td class="tdc border-left"> 0 11</td> - <td class="tdc border-left">0  8</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">7</td> - <td class="tdc border-left">0  1 11</td> - <td class="tdc border-left">0  1  9</td> - <td class="tdc border-left">0  1  6</td> - <td class="tdc border-left"> 1  4</td> - <td class="tdc border-left"> 1  2</td> - <td class="tdc border-left"> 1  0</td> - <td class="tdc border-left"> 0  9</td> - <td class="tdc border-left">0  7</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">6</td> - <td class="tdc border-left">0  1  8</td> - <td class="tdc border-left">0  1  6</td> - <td class="tdc border-left">0  1  4</td> - <td class="tdc border-left"> 1  2</td> - <td class="tdc border-left"> 1  0</td> - <td class="tdc border-left"> 0 10</td> - <td class="tdc border-left"> 0  8</td> - <td class="tdc border-left">0  6</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">5</td> - <td class="tdc border-left">0  1  4</td> - <td class="tdc border-left">0  1  3</td> - <td class="tdc border-left">0  1  1</td> - <td class="tdc border-left"> 1  0</td> - <td class="tdc border-left"> 0 10</td> - <td class="tdc border-left"> 0  8</td> - <td class="tdc border-left"> 0  7</td> - <td class="tdc border-left">0  5</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">4</td> - <td class="tdc border-left">0  1  1</td> - <td class="tdc border-left">0  1  0</td> - <td class="tdc border-left">0  0 11</td> - <td class="tdc border-left"> 0  9</td> - <td class="tdc border-left"> 0  8</td> - <td class="tdc border-left"> 0  7</td> - <td class="tdc border-left"> 0  5</td> - <td class="tdc border-left">0  4</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">3</td> - <td class="tdc border-left">0  0 10</td> - <td class="tdc border-left">0  0  9</td> - <td class="tdc border-left">0  0  8</td> - <td class="tdc border-left"> 0  7</td> - <td class="tdc border-left"> 0  6</td> - <td class="tdc border-left"> 0  5</td> - <td class="tdc border-left"> 0  4</td> - <td class="tdc border-left">0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">2</td> - <td class="tdc border-left">0  0  7</td> - <td class="tdc border-left">0  0  6</td> - <td class="tdc border-left">0  0  5</td> - <td class="tdc border-left"> 0  5</td> - <td class="tdc border-left"> 0  4</td> - <td class="tdc border-left"> 0  3</td> - <td class="tdc border-left"> 0  3</td> - <td class="tdc border-left">0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdr">1</td> - <td class="tdc border-left">0  0  3</td> - <td class="tdc border-left">0  0  3</td> - <td class="tdc border-left">0  0  3</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left"> 0  2</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  1</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0  0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - <td class="tdc border-left">0</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - <td class="tdc" colspan="15">No notice is taken of the fractional part of any sum under a halfpenny; but a halfpenny, -or three farthings, is called a penny.</td> - <td class="tdc" colspan="3"> </td> - </tr> -</table> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_8A">[8]</span></p> - -<table class="appndx-pg8 p2"> - <tr> - <td class="tdc" colspan="10"><span style="font-size: 110%; font-weight: bold; font-family: serif;">EXPENSE OF POSTING FOR A POST-CHAISE AND A PAIR OF HORSES,</span></td> - </tr> - <tr> - <td class="tdc" colspan="10"> </td> - </tr> - <tr> - <td class="tdc" colspan="10"><span style="font-family: serif;"><i>From One Shilling to Two Shillings per Mile.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="10"> </td> - </tr> - <tr> - <td class="tdc border-right">Miles.</td> - <td class="tdc border-top border-right border-bottom">12<i>d.</i></td> - <td class="tdc border-top border-right border-bottom">13<i>d.</i></td> - <td class="tdc border-top border-right border-bottom">14<i>d.</i></td> - <td class="tdc border-top border-right border-bottom">15<i>d.</i></td> - <td class="tdc border-top border-right border-bottom">16<i>d.</i></td> - <td class="tdc border-top border-right border-bottom">17<i>d.</i></td> - <td class="tdc border-top border-right border-bottom">18<i>d.</i></td> - <td class="tdc border-top border-right border-bottom">1<i>s.</i> 9<i>d.</i></td> - <td class="tdc border-top border-bottom">2<i>s.</i></td> - </tr> - <tr> - <td class="tdc border-right">—————— </td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc border-right"><i>s.</i> <i>d.</i></td> - <td class="tdc"><i>s.</i> <i>d.</i></td> - </tr> - <tr> - <td class="tdl border-right">Five </td> - <td class="tdc border-right"> 5  0</td> - <td class="tdc border-right"> 5  5</td> - <td class="tdc border-right"> 5 10</td> - <td class="tdc border-right"> 6  3</td> - <td class="tdc border-right"> 6  8</td> - <td class="tdc border-right"> 7  1</td> - <td class="tdc border-right"> 7  6</td> - <td class="tdc border-right"> 8  9</td> - <td class="tdc">10  0</td> - </tr> - <tr> - <td class="tdl border-right">Six </td> - <td class="tdc border-right"> 6  0</td> - <td class="tdc border-right"> 6  6</td> - <td class="tdc border-right"> 7  0</td> - <td class="tdc border-right"> 7  6</td> - <td class="tdc border-right"> 8  0</td> - <td class="tdc border-right"> 8  6</td> - <td class="tdc border-right"> 9  0</td> - <td class="tdc border-right">10  6</td> - <td class="tdc">12  0</td> - </tr> - <tr> - <td class="tdl border-right">Seven </td> - <td class="tdc border-right"> 7  0</td> - <td class="tdc border-right"> 7  7</td> - <td class="tdc border-right"> 8  2</td> - <td class="tdc border-right"> 8  9</td> - <td class="tdc border-right"> 9  4</td> - <td class="tdc border-right"> 9 11</td> - <td class="tdc border-right">10  6</td> - <td class="tdc border-right">12  3</td> - <td class="tdc">14  0</td> - </tr> - <tr> - <td class="tdl border-right">Eight </td> - <td class="tdc border-right"> 8  0</td> - <td class="tdc border-right"> 8  8</td> - <td class="tdc border-right"> 9  4</td> - <td class="tdc border-right">10  0</td> - <td class="tdc border-right">10  8</td> - <td class="tdc border-right">11  4</td> - <td class="tdc border-right">12  0</td> - <td class="tdc border-right">14  0</td> - <td class="tdc">16  0</td> - </tr> - <tr> - <td class="tdl border-right">Nine </td> - <td class="tdc border-right"> 9  0</td> - <td class="tdc border-right"> 9  9</td> - <td class="tdc border-right">10  6</td> - <td class="tdc border-right">11  3</td> - <td class="tdc border-right">12  0</td> - <td class="tdc border-right">12  9</td> - <td class="tdc border-right">13  6</td> - <td class="tdc border-right">15  9</td> - <td class="tdc">18  0</td> - </tr> - <tr> - <td class="tdl border-right">Ten </td> - <td class="tdc border-right">10  0</td> - <td class="tdc border-right">10 10</td> - <td class="tdc border-right">11  8</td> - <td class="tdc border-right">12  6</td> - <td class="tdc border-right">13  4</td> - <td class="tdc border-right">14  2</td> - <td class="tdc border-right">15  0</td> - <td class="tdc border-right">17  6</td> - <td class="tdc">20  0</td> - </tr> - <tr> - <td class="tdl border-right">Eleven </td> - <td class="tdc border-right">11  0</td> - <td class="tdc border-right">11 11</td> - <td class="tdc border-right">12 10</td> - <td class="tdc border-right">13  9</td> - <td class="tdc border-right">14  8</td> - <td class="tdc border-right">15  7</td> - <td class="tdc border-right">16  6</td> - <td class="tdc border-right">19  3</td> - <td class="tdc">22  0</td> - </tr> - <tr> - <td class="tdl border-right">Twelve </td> - <td class="tdc border-right">12  0</td> - <td class="tdc border-right">13  0</td> - <td class="tdc border-right">14  0</td> - <td class="tdc border-right">15  0</td> - <td class="tdc border-right">16  0</td> - <td class="tdc border-right">17  0</td> - <td class="tdc border-right">18  0</td> - <td class="tdc border-right">21  0</td> - <td class="tdc">24  0</td> - </tr> - <tr> - <td class="tdl border-right">Thirteen </td> - <td class="tdc border-right">13  0</td> - <td class="tdc border-right">14  1</td> - <td class="tdc border-right">15  2</td> - <td class="tdc border-right">16  3</td> - <td class="tdc border-right">17  4</td> - <td class="tdc border-right">18  5</td> - <td class="tdc border-right">19  6</td> - <td class="tdc border-right">22  9</td> - <td class="tdc">26  0</td> - </tr> - <tr> - <td class="tdl border-right">Fourteen </td> - <td class="tdc border-right">14  0</td> - <td class="tdc border-right">15  2</td> - <td class="tdc border-right">16  4</td> - <td class="tdc border-right">17  6</td> - <td class="tdc border-right">18  8</td> - <td class="tdc border-right">19 10</td> - <td class="tdc border-right">21  0</td> - <td class="tdc border-right">24  6</td> - <td class="tdc">28  0</td> - </tr> - <tr> - <td class="tdl border-right">Fifteen </td> - <td class="tdc border-right">15  0</td> - <td class="tdc border-right">16  3</td> - <td class="tdc border-right">17  6</td> - <td class="tdc border-right">18  9</td> - <td class="tdc border-right">20  0</td> - <td class="tdc border-right">21  3</td> - <td class="tdc border-right">22  6</td> - <td class="tdc border-right">26  3</td> - <td class="tdc">30  0</td> - </tr> - <tr> - <td class="tdl border-right">Sixteen </td> - <td class="tdc border-right">16  0</td> - <td class="tdc border-right">17  4</td> - <td class="tdc border-right">18  8</td> - <td class="tdc border-right">20  0</td> - <td class="tdc border-right">21  4</td> - <td class="tdc border-right">22  8</td> - <td class="tdc border-right">24  0</td> - <td class="tdc border-right">28  0</td> - <td class="tdc">32  0</td> - </tr> - <tr> - <td class="tdl border-right">Seventeen </td> - <td class="tdc border-right">17  0</td> - <td class="tdc border-right">18  5</td> - <td class="tdc border-right">19 10</td> - <td class="tdc border-right">21  3</td> - <td class="tdc border-right">22  8</td> - <td class="tdc border-right">24  1</td> - <td class="tdc border-right">25  6</td> - <td class="tdc border-right">29  9</td> - <td class="tdc">34  0</td> - </tr> - <tr> - <td class="tdl border-right">Eighteen </td> - <td class="tdc border-right">18  0</td> - <td class="tdc border-right">19  6</td> - <td class="tdc border-right">21  0</td> - <td class="tdc border-right">22  6</td> - <td class="tdc border-right">24  0</td> - <td class="tdc border-right">25  6</td> - <td class="tdc border-right">27  0</td> - <td class="tdc border-right">31  6</td> - <td class="tdc">36  0</td> - </tr> - <tr> - <td class="tdl border-right">Nineteen </td> - <td class="tdc border-right">19  0</td> - <td class="tdc border-right">20  7</td> - <td class="tdc border-right">22  2</td> - <td class="tdc border-right">23  9</td> - <td class="tdc border-right">25  4</td> - <td class="tdc border-right">26 11</td> - <td class="tdc border-right">28  6</td> - <td class="tdc border-right">33  3</td> - <td class="tdc">38  0</td> - </tr> - <tr> - <td class="tdl border-right">Twenty </td> - <td class="tdc border-right">20  0</td> - <td class="tdc border-right">21  8</td> - <td class="tdc border-right">23  4</td> - <td class="tdc border-right">25  0</td> - <td class="tdc border-right">26  8</td> - <td class="tdc border-right">28  4</td> - <td class="tdc border-right">30  0</td> - <td class="tdc border-right">35  0</td> - <td class="tdc">40  0</td> - </tr> - <tr> - <td class="tdc" colspan="10"> </td> - </tr> - <tr> - <td class="tdc" colspan="10"><i>Note</i>—Two pairs of horses are charged double, and a single horse at half the price of a pair.</td> - </tr> -</table> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_9A">[9]</span></p> - -<p class="noindent center p2 bold">LAWS</p> - -<p class="noindent center p2 x-small">RESPECTING MASTERS AND SERVANTS IN GENERAL.</p> - -<hr class="r10"> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>Hiring Servants.</i></p> - -<p class="appndx-font">The contract between a master and his domestic servant -is called the <i>Hiring</i>, and may be made either in writing, or -by verbal agreement; but, in the latter case, there should -be a witness.</p> - - -<p class="noindent center appndx-font"><i>General Hiring.</i></p> - -<p class="appndx-font">If the hiring of a servant be <i>general</i>, without any -particular time specified, the law construes it to be a hiring -<i>for a year certain</i>. But, before the expiration of the -year, three months’ notice, at least, <i>must</i> 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 <i>at will</i>.</p> - - -<p class="noindent center appndx-font"><i>Particular Hiring.</i></p> - -<p class="appndx-font">In London, and other great towns, the common mode of -hiring is by <i>a month’s warning, or a month’s wages</i>; 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.</p> - - -<p><i>A yearly Servant is intitled to his Wages for the time of -actual Service.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>Of Discharging Servants.</i></p> - -<p class="appndx-font">A yearly servant cannot leave his place, nor be<span class="pagenum" id="Page_10A">[10]</span> -discharged, without a quarter’s warning, or wages, under -the penalty of 40s.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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, <i>at the -discretion of a justice</i>.</p> - - -<p class="noindent center appndx-font"><i>The Parties may part by mutual consent.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>A Servant may be discharged for any moral Crime.</i></p> - -<p class="appndx-font">If a servant be guilty of any moral infamy whilst in his -master’s service, he may discharge him without application -to a justice.</p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>A yearly Servant cannot be discharged for any act of God.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>A Servant may be discharged by a Justice if his Wages be -not paid, or sufficient Maintenance be denied him.</i></p> - -<p class="appndx-font">The master detaining a servant’s wages, or not allowing<span class="pagenum" id="Page_11A">[11]</span> -him sufficient meat and drink, or otherwise ill-treating him, -is a good cause for a servant’s leaving his place; <i>but it must -be allowed by a justice</i>.</p> - - -<p class="noindent center appndx-font"><i>Punishment for insolence after Warning given.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>Punishment for an assault on the Master or Mistress.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>Agreement by a Servant under age not to operate against him.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>A married Woman must serve her term.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>A Woman with Child may be discharged by a Justice.</i></p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>Servants must go to Church.</i></p> - -<p class="appndx-font">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<i>l.</i> for every month he so keeps that servant.</p> - - -<p class="noindent center appndx-font"><i>Punishment for gaming.</i></p> - -<p class="appndx-font">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<i>s.</i> to 20<i>s.</i> 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.</p> - - -<p class="noindent center appndx-font"><i>Punishment for getting Drunk.</i></p> - -<p class="appndx-font">Every person convicted of having been drunk, within six<span class="pagenum" id="Page_12A">[12]</span> -months previous to the information, before one justice, on -the oath of one witness, forfeits 5<i>s.</i> 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.</p> - - -<p class="noindent center appndx-font"><i>Punishment for Cursing and Swearing.</i></p> - -<p class="appndx-font">Any servant who may be convicted of cursing and -swearing, within eight days of the offence, before one -justice, shall forfeit 1<i>s.</i> for the first offence; 2<i>s.</i> for the -second; and 3<i>s.</i> for the third; or be committed to hard -labour for ten days.</p> - - -<p class="noindent center appndx-font"><i>The Interest a Master has in his Servant.</i></p> - -<p class="appndx-font">The master can maintain an action for injury done to his -servant; or for enticing him away, or for detaining him.</p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>A Master may protect his Servant, and may assist him to -prosecute a Stranger.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>A Servant is bound to defend his Master.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>The Master is liable for the Acts of his Servant.</i></p> - -<p class="appndx-font">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<span class="pagenum" id="Page_13A">[13]</span> -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 <i>lawful</i> -commands. But, in all such inexcusable cases, the servant -is punishable by the criminal laws, and is also liable to -civil actions.</p> - - -<p class="noindent center appndx-font"><i>Servants not answerable but for wilful Neglect, or Fraud.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>Servants setting fire to a House.</i></p> - -<p class="appndx-font">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.</p> - - -<p class="noindent center appndx-font"><i>Embezzlement of a Master’s property is Felony.</i></p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">If any servant shall purloin, or make away with his -master’s goods to the value of 40<i>s.</i> 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<i>d.</i> it is -felony.</p> - - -<p class="noindent center appndx-font"><i>Servants pawning their Master’s property.</i></p> - -<p class="appndx-font">Servants pawning their master’s goods without orders, -shall forfeit 40<i>s.</i> and the value of the goods so pawned; -or be sent to the House of Correction for three months, -and be publickly whipped.</p> - - -<p class="noindent center appndx-font"><i>Mode of settling disputes for Wages, and other matters.</i></p> - -<p class="appndx-font">Disputes with servants for wages under 10<i>l.</i> 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<span class="pagenum" id="Page_14A">[14]</span> -coachmen, grooms, &c. as they come within the jurisdiction -of the Commissioners of Hackney-Coaches, &c.</p> - -<div class="chapter"></div> -<p class="noindent center p2 bold">OF FALSE CHARACTERS.</p> - -<p class="noindent center appndx-font"><i>Punishment for bringing false Characters.</i></p> - -<p class="appndx-font">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<i>l.</i> one half to go to the informer, and the other -half to the poor of the parish, together with 10<i>s.</i> 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.</p> - -<p class="appndx-font">And, if any servant so offending, shall give information -against any accomplice, so that he be convicted, such -servant shall be acquitted.</p> - - -<p class="noindent center appndx-font"><i>No Action will lie against a Master for a bad Character -unless it be maliciously given.</i></p> - -<p class="appndx-font">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 <i>false</i> but <i>malicious</i>.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_15A">[15]</span></p> - -<p class="noindent center p2 bold">HACKNEY COACH FARES.</p> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<p class="noindent center appndx-font"><i>General Rules for Distances.</i></p> - -<table class="appndx-pg15"> - <tr> - <td class="tdl"> </td> - <td class="tdr">  </td> - <td class="tdc"> <i>s. d.</i>  </td> - <td class="tdl"> </td> - <td class="tdr"> </td> - <td class="tdc">  <i>s. d.</i></td> - </tr> - <tr> - <td class="tdl">Not exceeding one mile</td> - <td class="tdr">...</td> - <td class="tdc">  1  0   </td> - <td class="tdl">Seven miles</td> - <td class="tdr">...</td> - <td class="tdc">  8  6</td> - </tr> - <tr> - <td class="tdl">One mile and a half</td> - <td class="tdr">...</td> - <td class="tdc">  1  6   </td> - <td class="tdl">Seven miles and a half</td> - <td class="tdr">...</td> - <td class="tdc">  9  0</td> - </tr> - <tr> - <td class="tdl">Two miles</td> - <td class="tdr">...</td> - <td class="tdc">  2  0   </td> - <td class="tdl">Eight miles</td> - <td class="tdr">...</td> - <td class="tdc">  9  6</td> - </tr> - <tr> - <td class="tdl">Two miles and a half</td> - <td class="tdr">...</td> - <td class="tdc">  3  0   </td> - <td class="tdl">Eight miles and a half</td> - <td class="tdr">...</td> - <td class="tdc"> 10  6</td> - </tr> - <tr> - <td class="tdl">Three miles</td> - <td class="tdr">...</td> - <td class="tdc">  3  6   </td> - <td class="tdl">Nine miles</td> - <td class="tdr">...</td> - <td class="tdc"> 11  0</td> - </tr> - <tr> - <td class="tdl">Three miles and a half</td> - <td class="tdr">...</td> - <td class="tdc">  4  0   </td> - <td class="tdl">Nine miles and a half</td> - <td class="tdr">...</td> - <td class="tdc"> 11  6</td> - </tr> - <tr> - <td class="tdl">Four miles</td> - <td class="tdr">...</td> - <td class="tdc">  4  6   </td> - <td class="tdl">Ten miles</td> - <td class="tdr">...</td> - <td class="tdc"> 12  0</td> - </tr> - <tr> - <td class="tdl">Four miles and a half</td> - <td class="tdr">...</td> - <td class="tdc">  5  6   </td> - <td class="tdl">Ten miles and a half</td> - <td class="tdr">...</td> - <td class="tdc"> 13  0</td> - </tr> - <tr> - <td class="tdl">Five miles</td> - <td class="tdr">...</td> - <td class="tdc">  6  0   </td> - <td class="tdl">Eleven miles</td> - <td class="tdr">...</td> - <td class="tdc"> 13  6</td> - </tr> - <tr> - <td class="tdl">Five miles and a half</td> - <td class="tdr">...</td> - <td class="tdc">  6  6   </td> - <td class="tdl">Eleven miles and a half</td> - <td class="tdr">...</td> - <td class="tdc"> 14  0</td> - </tr> - <tr> - <td class="tdl">Six miles</td> - <td class="tdr">...</td> - <td class="tdc">  7  0   </td> - <td class="tdl">Twelve miles</td> - <td class="tdr">...</td> - <td class="tdc"> 15  0</td> - </tr> - <tr> - <td class="tdl">Six miles and a half</td> - <td class="tdr">...</td> - <td class="tdc">  8  0   </td> - <td class="tdl"> </td> - <td class="tdr"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdc" colspan="6"> </td> - </tr> - <tr> - <td class="tdc" colspan="6">And so on at the rate of 6d. for every half mile, and an additional<br>6d. for every two miles completed.</td> - </tr> -</table> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<p class="noindent center appndx-font"><i>For Time.</i></p> - -<table class="appndx-pg15"> - <tr> - <td class="tdl"> </td> - <td class="tdr"> </td> - <td class="tdc"><i> s. d.</i></td> - </tr> - <tr> - <td class="tdl">Not exceeding thirty minutes</td> - <td class="tdr">... </td> - <td class="tdc">  1  0</td> - </tr> - <tr> - <td class="tdl">Forty-five minutes</td> - <td class="tdr">... </td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">One hour</td> - <td class="tdr">... </td> - <td class="tdc">  2  0</td> - </tr> - <tr> - <td class="tdl">One hour and twenty minutes</td> - <td class="tdr">... </td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">One hour and forty minutes</td> - <td class="tdr">... </td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdl">Two hours</td> - <td class="tdr">... </td> - <td class="tdc">  5  0</td> - </tr> - <tr> - <td class="tdl">Not exceeding two hours and twenty minutes</td> - <td class="tdr">... </td> - <td class="tdc">  6  0</td> - </tr> - <tr> - <td class="tdl">Two hours and forty minutes</td> - <td class="tdr">... </td> - <td class="tdc">  7  0</td> - </tr> - <tr> - <td class="tdl">Three hours</td> - <td class="tdr">... </td> - <td class="tdc">  8  0</td> - </tr> - <tr> - <td class="tdl">Three hours and twenty minutes</td> - <td class="tdr">... </td> - <td class="tdc">  9  0</td> - </tr> - <tr> - <td class="tdl">Three hours and forty minutes</td> - <td class="tdr">... </td> - <td class="tdc"> 10  0</td> - </tr> - <tr> - <td class="tdl">Four hours</td> - <td class="tdr">... </td> - <td class="tdc"> 11  0</td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">And so on at the rate of sixpence for every fifteen minutes<br> -further time.</td> - </tr> -</table> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<p class="hanging"><i>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.</i></p> - -<table class="appndx-pg16 p1"> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">ONE SHILLING FARES.</span></td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">The distance not exceeding one mile.</span></td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdc">          <i>Palace Yard, Westminster.</i></td> - <td class="tdc"> </td> - <td class="tdc"> <i>m. f. p.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to the end of Catherine Street, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  28</td> - </tr> - <tr> - <td class="tdl">Ditto, to Derby Court, Piccadilly</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  26<span class="pagenum" id="Page_16A">[16]</span></td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Charing Cross.</i></td> - </tr> - <tr> - <td class="tdl">The Golden Cross, to White Horse Street, Piccadilly</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  27</td> - </tr> - <tr> - <td class="tdl">Ditto, to Serjeant’s Inn, Fleet Street</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  22</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Strand.</i></td> - </tr> - <tr> - <td class="tdl">Catherine Street, to Watling Street, St. Paul’s</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  33</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Temple Bar.</i></td> - </tr> - <tr> - <td class="tdl">To the second Scotland Yard, Whitehall</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  21</td> - </tr> - <tr> - <td class="tdl">Ditto, to Mercer’s Chapel, Cheapside</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Bridge Street, Fleet Street.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to St. Peter’s Church, Cornhill</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  34</td> - </tr> - <tr> - <td class="tdl">Ditto, to Newcastle Street, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  26</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>St. Paul’s Church-yard.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to Beaufort Buildings, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  25</td> - </tr> - <tr> - <td class="tdl">Ditto, to Billiter Lane, Leadenhall Street</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  26</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Cheapside.</i></td> - </tr> - <tr> - <td class="tdl">Gutter Lane, to Featherstone Buildings, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  29</td> - </tr> - <tr> - <td class="tdl">Ditto, to Whitechapel Bars</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Cornhill.</i></td> - </tr> - <tr> - <td class="tdl">The centre of the Royal Exchange, to Great Garden</td> - <td class="tdlm" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Street, Whitechapel</td> - <td class="tdct"> 0  7  27</td> - </tr> - <tr> - <td class="tdl">Ditto, to Water Lane, Fleet Street</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  32</td> - </tr> - <tr> - <td class="tdl">Ditto, to Hatton Garden, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  33</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Whitechapel.</i></td> - </tr> - <tr> - <td class="tdl">First coach, next the Three Nuns, to Cheapside conduit</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  28</td> - </tr> - <tr> - <td class="tdl">Ditto, to the Old ’Change, Cheapside</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  22</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Holborn.</i></td> - </tr> - <tr> - <td class="tdl">The end of Hatton Garden, to the Royal Exchange</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  33</td> - </tr> - <tr> - <td class="tdl">The end of Red Lion Street, to Buckingham St., Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Oxford Street.</i></td> - </tr> - <tr> - <td class="tdl">The end of Rathbone Place, to Orchard Street</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  16</td> - </tr> - <tr> - <td class="tdl">Ditto, to Gray’s Inn Gate, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  20</td> - </tr> - <tr> - <td class="tdl">The end of Park Street, to Dean Street, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  26</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Piccadilly.</i></td> - </tr> - <tr> - <td class="tdl">The Golden Lion, to Panton Street, Haymarket</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  32</td> - </tr> - <tr> - <td class="tdl">The end of St. James’s Street, to Cecil Street, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  28</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>King Street, Cheapside.</i></td> - </tr> - <tr> - <td class="tdl">Gatestone Street, to St. Dunstan’s Church, Fleet Street</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  32</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Clerkenwell.</i></td> - </tr> - <tr> - <td class="tdl">Opposite the Close, to Bread Street, Cheapside</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  29</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Buckingham Gate.</i></td> - </tr> - <tr> - <td class="tdl">Opposite the Gate, to the Treasury, Whitehall</td> - <td class="tdc"> </td> - <td class="tdc"> 0  7  17</td> - </tr> -</table> - -<table class="appndx-pg16 p2"> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">EIGHTEEN-PENNY FARES.</span></td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">The distance not exceeding one mile and a half.</span></td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdc">          <i>Palace Yard, Westminster.</i></td> - <td class="tdc"> </td> - <td class="tdc"> <i>m. f. p.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to Serjeant’s Inn, Fleet Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  15</td> - </tr> - <tr> - <td class="tdl">Ditto, to White Horse Street, Piccadilly</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  21<span class="pagenum" id="Page_17A">[17]</span></td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Charing Cross.</i></td> - </tr> - <tr> - <td class="tdl">The Golden Cross, to the end of Grosvenor Place, Hyde</td> - <td class="tdlm" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Park Corner</td> - <td class="tdct"> 1  3  19</td> - </tr> - <tr> - <td class="tdl">Ditto, to Watling Street, St. Paul’s Church Yard</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  28</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Strand.</i></td> - </tr> - <tr> - <td class="tdl">Catherine Street, to Bank Street, Cornhill</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Temple Bar.</i></td> - </tr> - <tr> - <td class="tdl">To Little Abingdon Buildings, Westminster</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  19</td> - </tr> - <tr> - <td class="tdl">To Billiter Lane, Leadenhall Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  31</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Bridge Street, Fleet Street.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to Somerset Street, Whitechapel</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  27</td> - </tr> - <tr> - <td class="tdl">Ditto, to Downing Street, Parliament Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  26</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>St. Paul’s Church Yard.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to the end of Pall Mall, Cockspur Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  35</td> - </tr> - <tr> - <td class="tdl">Ditto, Brick Lane, Whitechapel</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  31</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Cheapside.</i></td> - </tr> - <tr> - <td class="tdl">Gutter Lane, to Dyot Street, St. Giles’s</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  29</td> - </tr> - <tr> - <td class="tdl">Ditto, to Whitechapel Workhouse</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  27</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Cornhill.</i></td> - </tr> - <tr> - <td class="tdl">The centre of the Royal Exchange, to Dog-row, Mile-end</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  21</td> - </tr> - <tr> - <td class="tdl">The centre of the R. Exchange, to Somerset-place, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  26</td> - </tr> - <tr> - <td class="tdl">Ditto, to the Bull and Gate, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  26</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Whitechapel.</i></td> - </tr> - <tr> - <td class="tdl">First coach, next the Three Nuns, to Ely Place, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  31</td> - </tr> - <tr> - <td class="tdl">Ditto, to Salisbury Court, Fleet Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  32</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Holborn.</i></td> - </tr> - <tr> - <td class="tdl">The end of Hatton Garden, to Houndsditch, Whitechapel</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  28</td> - </tr> - <tr> - <td class="tdl">The end of Southampton Buildings, to the Treasury,</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Whitehall</td> - <td class="tdc"> 1  3  28</td> - </tr> - <tr> - <td class="tdl">Ditto, to St. Mary Axe, Leadenhall Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  27</td> - </tr> - <tr> - <td class="tdl">The end of Red Lion St. to Downing St., Westminster</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  27</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Oxford Road.</i></td> - </tr> - <tr> - <td class="tdl">The end of Bond Street, to Brownlow Street, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  29</td> - </tr> - <tr> - <td class="tdl">The end of Park Street, to opposite the Coal Yard,</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  High Holborn</td> - <td class="tdc"> 1  3  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Piccadilly.</i></td> - </tr> - <tr> - <td class="tdl">The Golden Lion, to Adam Street, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  29</td> - </tr> - <tr> - <td class="tdl">Ditto, to Whitehall Chapel</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  20</td> - </tr> - <tr> - <td class="tdl">The end of St. James’s St. to Temple Lane, Fleet St.</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  28</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Tower.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to Fetter Lane, Fleet Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  21</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>King Street, Cheapside.</i></td> - </tr> - <tr> - <td class="tdl">Cateaton Street, to Burleigh Street, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  22</td> - </tr> - <tr> - <td class="tdl">Ditto, to Newton Street, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Clerkenwell.</i></td> - </tr> - <tr> - <td class="tdl">Opposite the Close, to opposite Leadenhall Market</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3  31</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Buckingham Gate.</i></td> - </tr> - <tr> - <td class="tdl">Opposite the Gate, to Bedford Street, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 1  3   2</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_18A">[18]</span></p> - -<table class="appndx-pg16 p2"> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">TWO SHILLING FARES.</span></td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">The distance not exceeding two miles.</span></td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdc">          <i>Palace Yard, Westminster.</i></td> - <td class="tdc"> </td> - <td class="tdc"> <i>m. f. p.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to the end of Watling Street, St. Paul’s</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Church Yard</td> - <td class="tdc"> 1  7  32</td> - </tr> - <tr> - <td class="tdl">Ditto, to opposite the Horse Guards at Knightsbridge</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  25</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Whitehall.</i></td> - </tr> - <tr> - <td class="tdl">From the Horse Guards, to Mercer’s Chapel, Cheapside</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  28</td> - </tr> - <tr> - <td class="tdl">Ditto, to Bear Court, Knightsbridge</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  28</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Charing Cross.</i></td> - </tr> - <tr> - <td class="tdl">The Golden Cross, to Smith’s Manufactory, Knightsbridge</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7   4</td> - </tr> - <tr> - <td class="tdl">Ditto, to Bank Street, Cornhill</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  27</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Strand.</i></td> - </tr> - <tr> - <td class="tdl">Catherine Street, to Poor Jewry, Aldgate</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Temple Bar.</i></td> - </tr> - <tr> - <td class="tdl">To the end of Millbank Street, Westminster</td> - <td class="tdc"> </td> - <td class="tdc"> 1  6  13</td> - </tr> - <tr> - <td class="tdl">To the Red Lion and Spread Eagle, Whitechapel</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  16</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Bridge Street, Fleet Street.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to New Road, Whitechapel Road</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  32</td> - </tr> - <tr> - <td class="tdl">Ditto, to the turning to Queen Square, Westminster</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  33</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>St. Paul’s Church Yard.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to St. James’s Palace Gate</td> - <td class="tdc"> </td> - <td class="tdc"> 1  6  25</td> - </tr> - <tr> - <td class="tdl">Ditto, to the sign of the London Hospital</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7   3</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Cheapside.</i></td> - </tr> - <tr> - <td class="tdl">Gutter Lane, to the end of Poland Street, Oxford Street</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  34</td> - </tr> - <tr> - <td class="tdl">Ditto, to the end of Mutton Lane, Mile-End Road</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  26</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Cornhill.</i></td> - </tr> - <tr> - <td class="tdl">The centre of the Royal Exchange, to the Rose and</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Crown, Mile-End Road</td> - <td class="tdc"> 1  7  30</td> - </tr> - <tr> - <td class="tdl">Ditto, to the end of St. Martin’s Lane, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  21</td> - </tr> - <tr> - <td class="tdl">Ditto, to the end of Denmark Street, St. Giles’s</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  21</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Whitechapel.</i></td> - </tr> - <tr> - <td class="tdl">First coach, next to the Three Nuns, to the Bull and</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Gate, Holborn</td> - <td class="tdc"> 1  7  33</td> - </tr> - <tr> - <td class="tdl">First coach next to the Three Nuns, to Somerset House</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  33</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>King’s Road, Gray’s Inn Lane.</i></td> - </tr> - <tr> - <td class="tdl">First coach, to the Blue Bear, Whitechapel</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  20</td> - </tr> - <tr> - <td class="tdl">Ditto, to Park Street, Oxford Road</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  27</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Holborn.</i></td> - </tr> - <tr> - <td class="tdl">The end of Hatton Garden, to the end of Garden Street,</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Whitechapel Road</td> - <td class="tdc"> 1  7  25</td> - </tr> - <tr> - <td class="tdl">Ditto, to the end of Duke Street, Oxford Road</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  31</td> - </tr> - <tr> - <td class="tdl">The end of Red Lion Street, to the King’s Head, Lambeth</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Marsh</td> - <td class="tdc"> 1  7  33</td> - </tr> - <tr> - <td class="tdl">The Vine Tavern, to the end of Poor Jewry, Aldgate</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  30</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Oxford Street.</i></td> - </tr> - <tr> - <td class="tdl">The end of Rathbone Place, to the end of Bigg’s Lane,</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  in the road to Bayswater</td> - <td class="tdc"> 1  7  19</td> - </tr> - <tr> - <td class="tdl">Ditto, to the end of the Old Jewry, Poultry</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  31<span class="pagenum" id="Page_19A">[19]</span></td> - </tr> - <tr> - <td class="tdl">The end of Bond Street, to the end of Cow Lane,</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Snow Hill</td> - <td class="tdc"> 1  7  26</td> - </tr> - <tr> - <td class="tdl">The end of Park Street, to Gray’s Inn Gate, Holborn</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  25</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Piccadilly.</i></td> - </tr> - <tr> - <td class="tdl">The Golden Lion, to Palsgrave Head Court, Temple Bar</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  28</td> - </tr> - <tr> - <td class="tdl">Ditto, to the end of Wood Street, Millbank Street,</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Westminster</td> - <td class="tdc"> 1  7  33</td> - </tr> - <tr> - <td class="tdl">End of St. James’s Street, to the first coach in St.</td> - <td class="tdlm pre" rowspan="2"><span style="font-size: 200%;">}</span></td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">  Paul’s Church Yard</td> - <td class="tdc"> 1  7  28</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Tower.</i></td> - </tr> - <tr> - <td class="tdl">To the centre of Exeter ’Change, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  31</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>King Street, Cheapside.</i></td> - </tr> - <tr> - <td class="tdl">Cateaton St. to the end of Suffolk Street, Cockspur St.</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  25</td> - </tr> - <tr> - <td class="tdl">Ditto, to the Boar and Castle, Oxford Road</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  15</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Clerkenwell.</i></td> - </tr> - <tr> - <td class="tdl">Opposite the Close, to the Talbot Inn, Whitechapel</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  29</td> - </tr> - <tr> - <td class="tdc tdpadt" colspan="3"><i>Buckingham Gate</i>.</td> - </tr> - <tr> - <td class="tdl">Opposite the Gate, to the end of Essex Street, Strand</td> - <td class="tdc"> </td> - <td class="tdc"> 1  7  29</td> - </tr> -</table> - -<table class="appndx-pg15 p2" style="margin-bottom: 3em;"> - <tr> - <td class="tdc" colspan="4"><span style="font-family: serif;">FARES FROM REMARKABLE PLACES.</span></td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc"><i>      Admiralty to</i></td> - <td class="tdc">  <i>s. d.</i>  </td> - <td class="tdl">  <i>Bishopsgate Street Within to</i></td> - <td class="tdc">  <i>s. d.</i></td> - </tr> - <tr> - <td class="tdl">Islington Church          ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Bermondsey Church         ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">India House     ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Charter-House Square      ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Mile-End Turnpike         ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Catherine Street, Strand</td> - <td class="tdc">  2  0</td> - </tr> - <tr> - <td class="tdl">Ratcliffe       ...       ...</td> - <td class="tdc">  5  6  </td> - <td class="tdl">City Lying-in Hospital    ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Shoreditch Church         ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Chancery Lane   ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Tower ...       ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">King’s Bench    ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Haymarket       ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdc" colspan="2"><i>Bank to</i></td> - <td class="tdl" colspan="2"><i>  Bishopsgate Street Without to</i></td> - </tr> - <tr> - <td class="tdl">Berkeley Square ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Bethnall Green  ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Haymarket       ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Hatton Garden   ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Hyde Park Corner          ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Charing Cross   ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Islington Church          ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Haymarket       ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Piccadilly      ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Leicester Square          ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Pantheon, Oxford Street   ...</td> - <td class="tdc">  3  0  </td> - <td class="tdc" colspan="2"><i>Clerkenwell to</i></td> - </tr> - <tr> - <td class="tdl">Ratcliffe       ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Hyde Park Corner          ...</td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdl">Tyburn Gate     ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Mile-End Gate   ...       ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdc" colspan="2"><i>Berkeley Square to</i></td> - <td class="tdl">Ratcliffe       ...       ...</td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdl">Clerkenwell Green         ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Shoreditch Church         ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Foundling Hospital        ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Tyburn Gate     ...       ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">Guildhall       ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Islington Church          ...</td> - <td class="tdc">  4  0  </td> - <td class="tdc" colspan="2"><i>Foundling Hospital to</i></td> - </tr> - <tr> - <td class="tdl">India House     ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Hyde Park Corner          ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">Lincoln’s Inn (near side) ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">India House     ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Mile-End Gate   ...       ...</td> - <td class="tdc">  5  6  </td> - <td class="tdl">Mile-End Gate   ...       ...</td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdl">Newgate         ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Ratcliffe       ...       ...</td> - <td class="tdc">  5  6</td> - </tr> - <tr> - <td class="tdl">Obelisk, Fleet Street     ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Shoreditch Church         ...</td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdl">Ratcliffe       ...       ...</td> - <td class="tdc">  6  0  </td> - <td class="tdl">Tower ...       ...       ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">St. Paul’s (west end)     ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Tyburn Gate     ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Shoreditch Church         ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">Tower ...       ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Temple Bar      ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Tyburn          ...       ...</td> - <td class="tdc">  6  6</td> - </tr> - <tr> - <td class="tdc" colspan="2"><i>Guildhall to</i><span class="pagenum" id="Page_20A">[20]</span></td> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Haymarket       ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl">Hyde Park Corner          ...</td> - <td class="tdc">  4  0  </td> - <td class="tdc" colspan="2"><i>Ratcliffe Cross to</i></td> - </tr> - <tr> - <td class="tdl">Islington Church          ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">St. Paul’s (west end)     ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">Piccadilly      ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Shoreditch Church         ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">Pantheon, Oxford Street   ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Temple Bar      ...       ...</td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdl">Tyburn          ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Tyburn          ...       ...</td> - <td class="tdc">  6  6</td> - </tr> - <tr> - <td class="tdc" colspan="2"><i>Hyde Park Corner to</i></td> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Islington Church          ...</td> - <td class="tdc">  5  6  </td> - <td class="tdc" colspan="2"><i>St. Ann’s Church, Dean St. to</i></td> - </tr> - <tr> - <td class="tdl">India House     ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Ratcliffe       ...       ...</td> - <td class="tdc">  4  6</td> - </tr> - <tr> - <td class="tdl">Lincoln’s Inn (west side) ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Shoreditch Church         ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">Mile-End Gate   ...       ...</td> - <td class="tdc">  6  0  </td> - <td class="tdl">Bank  ...       ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Newgate         ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Whitechapel     ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Obelisk, Fleet Street     ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">India House     ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Ratcliffe Cross ...       ...</td> - <td class="tdc">  6  6  </td> - <td class="tdl">Islington Church          ...</td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdl">St. Paul’s (west end)     ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Mile-End Gate   ...       ...</td> - <td class="tdc">  4  6</td> - </tr> - <tr> - <td class="tdl">Shoreditch Church         ...</td> - <td class="tdc">  5  6  </td> - <td class="tdl">Guildhall       ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Temple          ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Tower ...       ...       ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Somerset House  ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Westminster Hall          ...</td> - <td class="tdc">  1  0</td> - </tr> - <tr> - <td class="tdc" colspan="2"><i>Islington Church to</i></td> - <td class="tdl">Temple Bar      ...       ...</td> - <td class="tdc">  1  0</td> - </tr> - <tr> - <td class="tdl">India House     ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">St. Paul’s      ...       ...</td> - <td class="tdc">  1  9</td> - </tr> - <tr> - <td class="tdl">Lincoln’s Inn (west side) ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Stones-End, Borough       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Mile-End Gate   ...       ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Tyburn Gate     ...       ...</td> - <td class="tdc">  1  0</td> - </tr> - <tr> - <td class="tdl">Piccadilly      ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Hyde Park       ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Haymarket       ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Grosvenor Gate  ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Pantheon, Oxford Street   ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Horse Guards    ...       ...</td> - <td class="tdc">  1  0</td> - </tr> - <tr> - <td class="tdl">Ratcliffe Cross ...       ...</td> - <td class="tdc">  5  6  </td> - <td class="tdl">Marsh Gate      ...       ...</td> - <td class="tdc">  1  6</td> - </tr> - <tr> - <td class="tdl">Temple Bar      ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl">Tower ...       ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdc" colspan="2"><i>From Paddington to</i></td> - </tr> - <tr> - <td class="tdl">Tyburn Gate     ...       ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">St. Paul’s      ...       ...</td> - <td class="tdc">  3  6</td> - </tr> - <tr> - <td class="tdl">Union Street, Borough     ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Bank  ...       ...       ...</td> - <td class="tdc">  4  0</td> - </tr> - <tr> - <td class="tdc" colspan="2"><i>India House to</i></td> - <td class="tdl">Westminster Hall          ...</td> - <td class="tdc">  2  0</td> - </tr> - <tr> - <td class="tdl">Piccadilly      ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">India House     ...       ...</td> - <td class="tdc">  4  6</td> - </tr> - <tr> - <td class="tdl">Haymarket       ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Islington Church          ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Pantheon        ...       ...</td> - <td class="tdc">  3  6  </td> - <td class="tdl">Somerset House  ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Tyburn          ...       ...</td> - <td class="tdc">  4  0  </td> - <td class="tdl">Union Street    ...       ...</td> - <td class="tdc">  4  6</td> - </tr> - <tr> - <td class="tdc" colspan="2"><i>Mile-End Turnpike to</i></td> - <td class="tdl">Foundling       ...       ...</td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Newgate         ...       ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Temple Bar      ...       </td> - <td class="tdc">  3  0</td> - </tr> - <tr> - <td class="tdl">Obelisk, Fleet Street     ...</td> - <td class="tdc">  3  0  </td> - <td class="tdl">Horse Guards    ...       ...</td> - <td class="tdc">  2  0</td> - </tr> - <tr> - <td class="tdl">Piccadilly      ...       ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Ratcliffe       ...       ...</td> - <td class="tdc">  5  6</td> - </tr> - <tr> - <td class="tdl">Haymarket       ...       ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Tower ...       ...       ...</td> - <td class="tdc">  5  6</td> - </tr> - <tr> - <td class="tdl">Pantheon        ...       ...</td> - <td class="tdc">  4  6  </td> - <td class="tdl">Aldersgate      ...       ...</td> - <td class="tdc">  3  0</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_21A">[21]</span></p> - -<table class="appndx-pg21 p4"> - <tr> - <td class="tdc" colspan="4"><span style="font-size: 110%; font-family: serif;"><i>Fares to the Opera House, Drury Lane, and Covent Garden Theatres.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdcb">From</td> - <td class="tdc border-left border-bottom x-small"><i>Opera<br>House.</i></td> - <td class="tdc border-left border-bottom x-small"><i>Drury Lane<br>Theatre.</i></td> - <td class="tdc border-left border-bottom x-small"><i>Cov. Gar.<br>Theatre.</i></td> - </tr> - <tr> - <td class="tdc"> </td> - <td class="tdc border-left"> <i>s. d.</i> </td> - <td class="tdc border-left"> <i>s. d.</i> </td> - <td class="tdc border-left"> <i>s. d.</i></td> - </tr> - <tr> - <td class="tdl">Aldersgate Street</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Bishopsgate Street within</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Bishopsgate Street without</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Blackman Street, over London Bridge</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Ditto, over Blackfriars</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Ditto, over Westminster</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Bloomsbury Square</td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Buckingham Gate</td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Charing Cross</td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Cheapside, Foster Lane end</td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Cheapside, end of King Street</td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Chelsea College</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Cornhill</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Fenchurch Street</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Fleet Street, Obelisk</td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Gracechurch Street</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Hackney Church</td> - <td class="tdc border-left">  5  6 </td> - <td class="tdc border-left">  5  0 </td> - <td class="tdc border-left">  5  0 </td> - </tr> - <tr> - <td class="tdl">Holborn, end of Leather Lane</td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Hyde Park Corner</td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Islington</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Knightsbridge</td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  6 </td> - <td class="tdc border-left">  2  6 </td> - </tr> - <tr> - <td class="tdl">Mile-End Turnpike</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  6 </td> - </tr> - <tr> - <td class="tdl">Minories</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Moorfields</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Oxford Street, Pantheon</td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Oxford Street, end of Orchard Street</td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Palace Yard and St. Margaret’s Church</td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Ratcliffe Cross</td> - <td class="tdc border-left">  5  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  4  0 </td> - </tr> - <tr> - <td class="tdl">St. Anne’s Church, Soho</td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">St. James’s Palace Gate</td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">St. Paul’s Church Yard</td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Shoreditch Church</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Smithfield</td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Temple Bar</td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Tottenham Ct. Road, end of Goodge St.</td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Tower Gate</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Union Street, end of the Borough</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Whitechapel Bars.</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> -</table> - -<p><span class="pagenum" id="Page_22A">[22]</span></p> - -<table class="appndx-pg21 p4"> - <tr> - <td class="tdc" colspan="5"><span style="font-size: 110%; font-family: serif;"><i>Fares to Vauxhall, Sadler’s Well’s, Astley’s, and the Circus.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="5"> </td> - </tr> - <tr> - <td class="tdcb">From</td> - <td class="tdc border-left border-bottom x-small"><i>Vauxhall.</i></td> - <td class="tdc border-left border-bottom x-small"><i>Sad. Wells.</i></td> - <td class="tdc border-left border-bottom x-small"><i>Astley’s.</i></td> - <td class="tdc border-left border-bottom x-small"><i>Circus.</i></td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdc border-left"> <i>s. d.</i> </td> - <td class="tdc border-left"> <i>s. d.</i> </td> - <td class="tdc border-left"> <i>s. d.</i></td> - <td class="tdc border-left"> <i>s. d.</i></td> - </tr> - <tr> - <td class="tdl">Aldersgate Street</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Arundel Street, Strand</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Bedford Street, Covent Garden</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Bishopsgate Street within</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Blackman Street, Borough</td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Bloomsbury Square</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Bond Street, Piccadilly</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Buckingham Gate</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Charles Street, Covent Garden</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Cheapside, end of Foster Lane</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Chelsea College</td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  5  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Cornhill, Freeman’s Court</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Fleet Street Obelisk</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Gracechurch Street</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Haymarket, Piccadilly end</td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Holborn, end of King Street</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Hyde-park Corner</td> - <td class="tdc border-left">  5  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Islington</td> - <td class="tdc border-left">  5  0 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Leicester Square</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Mile-End Turnpike</td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  6 </td> - </tr> - <tr> - <td class="tdl">Minories</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Moorfields</td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Newgate</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Oxford Street, end of Charles Street</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Oxford Street, Pantheon</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Oxford Street, Bond Street</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Ditto, Orchard Street</td> - <td class="tdc border-left">  4  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  6 </td> - </tr> - <tr> - <td class="tdl">Palace Yard, & St. Margaret’s Church</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Ratcliffe Cross</td> - <td class="tdc border-left">  5  6 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  3  6 </td> - </tr> - <tr> - <td class="tdl">St. Ann’s Church, Soho</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  5  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">St. James’s Palace</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">St. Paul’s Church Yard</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  1  6 </td> - </tr> - <tr> - <td class="tdl">Shoreditch Church</td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Smithfield</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  1  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Strand, Catherine Street</td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Temple Bar</td> - <td class="tdc border-left">  3  6 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Tottenham-Court Road, Goodge St.</td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - </tr> - <tr> - <td class="tdl">Tower Gate</td> - <td class="tdc border-left">  4  6 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> - <tr> - <td class="tdl">Union Street, Borough</td> - <td class="tdc border-left">  2  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  1  6 </td> - <td class="tdc border-left">  1  0 </td> - </tr> - <tr> - <td class="tdl">Whitechapel Bars</td> - <td class="tdc border-left">  4  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  3  0 </td> - <td class="tdc border-left">  2  0 </td> - </tr> -</table> - -<p><span class="pagenum" id="Page_23A">[23]</span></p> - -<p class="appndx-font p2"><i>Number of Passengers.</i>—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.</p> - -<p class="appndx-font"><i>Abusive Language.</i>—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.</p> - -<p class="appndx-font"><i>Extortion.</i>—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.</p> - -<p class="appndx-font"><i>Returning from the Country.</i>—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.</p> - -<p class="appndx-font"><i>Obligation to go on.</i>—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.</p> - -<p class="appndx-font"><i>Tickets or Certificates.</i>—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.</p> - -<p class="appndx-font"><i>Option of Fares or Distance.</i>—Fares to be calculated for -time or distance, at the option of the coachman, and not by -the day, as heretofore.</p> - -<p class="appndx-font"><i>Time of Sunset.</i>—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<span class="pagenum" id="Page_24A">[24]</span> -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.</p> - -<p class="appndx-font"><i>Articles left in a Coach.</i>—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.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font"><i>Note</i>—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.</p> - -<p class="appndx-font">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.</p> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<div class="chapter"></div> -<p class="noindent center p2 bold">LAWS RESPECTING SEDAN CHAIRS.</p> - - -<p class="appndx-font">By 7 Geo. III. 44, the following rates of fares are allowed -to be taken by licensed hackney chairs; viz.</p> - -<table class="appndx-generic mt0"> - <tr> - <td class="tdl"> </td> - <td class="tdc"> <i>s. d.</i></td> - </tr> - <tr> - <td class="tdl">For One Mile .................</td> - <td class="tdc"> 1  0 </td> - </tr> - <tr> - <td class="tdl">For One Mile and Four Furlongs</td> - <td class="tdc"> 1  6 </td> - </tr> - <tr> - <td class="tdl">For every Four Furlongs further</td> - <td class="tdc"> 0  6 </td> - </tr> -</table> - -<table class="appndx-generic mt0"> - <tr> - <td class="tdc">By the time, for every hour one shilling and sixpence,<br> -and for every half hour after sixpence.</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_25A">[25]</span></p> - -<div class="chapter"></div> -<p class="noindent center p2 bold">LAWS RESPECTING PORTERAGE.</p> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<p class="appndx-font">By 39 Geo. 3. c. 58, no more shall be taken for the porterage -of packages, <i>not exceeding 56 lbs.</i> for any distance <i>not -exceeding half a mile</i> from the end of the carriage-way -pavement of the streets, than the rates following:</p> - -<table class="appndx-generic mt0"> - <tr> - <td class="tdl"> </td> - <td class="tdr"> <i>d.</i></td> - </tr> - <tr> - <td class="tdl">Not exceeding 1 quarter of a mile</td> - <td class="tdr">  3</td> - </tr> - <tr> - <td class="tdl">Above 1 quarter, and not exceeding half a mile</td> - <td class="tdr">  4</td> - </tr> - <tr> - <td class="tdl">————— half a mile, and not exceeding one mile</td> - <td class="tdr">  6</td> - </tr> - <tr> - <td class="tdl">————— 1 mile, and not exceeding 1 mile and a half</td> - <td class="tdr">  8</td> - </tr> - <tr> - <td class="tdl">————— 1 mile and a half, and not exceeding 2 miles</td> - <td class="tdr"> 10</td> - </tr> - <tr> - <td class="tdl">And for every other half mile</td> - <td class="tdr">  3</td> - </tr> - <tr> - <td class="tdl" colspan="2">On pain of a fine of not more than <i>20s.</i> nor less than <i>5s.</i></td> - </tr> -</table> - -<p class="appndx-font">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 <i>40s.</i> nor less than <i>5s.</i> Porters not bringing -tickets, or altering the same, forfeit <i>40s.</i> For demanding -or receiving more than marked, <i>20s.</i> 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 <i>20s.</i> nor less than <i>10s.</i></p> - -<p class="appndx-font">Parcels brought by waggon, are to be delivered within -twenty hours, under a like penalty.</p> - -<p class="appndx-font">Parcels directed to be left till called for, are to be delivered -on the payment of the carriage and warehouse room, -of <i>2d.</i> for the first week, and <i>1d.</i> for every subsequent week, -on pain of a fine not exceeding <i>20s.</i> nor less than <i>10s.</i></p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">Porters, employed in porterage, guilty of misbehaviour, -may be brought by a warrant before any justice, and fined a -sum not exceeding <i>20s.</i> nor less than <i>10s.</i></p> - -<p class="appndx-font">Persons refusing to pay Porterage may be brought by warrant -before any justice, and compelled.</p> - -<hr class="chap x-ebookmaker-drop"> - -<p><span class="pagenum" id="Page_26A">[26]</span></p> - -<table class="appndx-generic p2"> - <tr> - <td class="tdc" colspan="4"><span style="font-size: 120%; font-weight: bold; font-family: serif;">FARES OF WATERMEN.</span></td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4"><span style="font-size: 100%; font-family: serif;">FROM LONDON BRIDGE, WESTWARD.</span></td> - </tr> - <tr> - <td class="tdc" colspan="4">————</td> - </tr> - <tr> - <td class="tdc" colspan="4">The following distances are chargeable: for</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 6d.—Sculler 3d.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Paul’s Wharf, or Mason’s  Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Alhallow Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Blackfriars’ Bridge, either side.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Three Cranes</td> - <td class="tdl"> to </td> - <td class="tdl">Temple, or Old Barge House.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Paul’s Wharf</td> - <td class="tdl"> to </td> - <td class="tdl">Arundel Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Blackfriars’ Bridge, either side</td> - <td class="tdl"> to </td> - <td class="tdl">Somerset House, or Cupar’s Bridge.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Temple</td> - <td class="tdl"> to </td> - <td class="tdl">Whitehall, or King’s Arms Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Strand Lane</td> - <td class="tdl"> to </td> - <td class="tdl">Westminster Bridge.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Westminster Bridge, either side</td> - <td class="tdl"> to </td> - <td class="tdl">Lambeth Stairs, or Horse Ferry.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Lambeth Stairs, or Horse Ferry</td> - <td class="tdl"> to </td> - <td class="tdl">Vauxhall, or Feathers’ Stairs.</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 8d.—Sculler 4d.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Temple, or Old Barge House.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Three Cranes</td> - <td class="tdl"> to </td> - <td class="tdl">Strand Lane, or Surrey Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Queenhithe</td> - <td class="tdl"> to </td> - <td class="tdl">Somerset Stairs, or Cupar’s Bridge.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Paul’s Wharf</td> - <td class="tdl"> to </td> - <td class="tdl">Adelphi.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Blackfriars’ Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Whitehall, or King’s Arms Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Temple</td> - <td class="tdl"> to </td> - <td class="tdl">Westminster Bridge.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Hungerford</td> - <td class="tdl"> to </td> - <td class="tdl">Lambeth Stairs, or Horse Ferry.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Lambeth Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Nine Elms.</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 1s.—Sculler 6d.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Westminster Bridge, or Wooden Bridge.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Blackfriars’ Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Lambeth Stairs, or Horse Ferry.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Strand Lane</td> - <td class="tdl"> to </td> - <td class="tdl">Vauxhall, or Feathers’ Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Hungerford</td> - <td class="tdl"> to </td> - <td class="tdl">Nine Elms.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Nine Elms</td> - <td class="tdl"> to </td> - <td class="tdl">Chelsea Bridge.</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 1s. 6d.—Sculler 9d.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Lambeth Stairs, or Horse Ferry.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Allhallows</td> - <td class="tdl"> to </td> - <td class="tdl">Vauxhall, or Feathers’ Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Paul’s Wharf</td> - <td class="tdl"> to </td> - <td class="tdl">Nine Elms.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Westminster Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Chelsea Bridge.</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 2s.—Sculler 1s.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Nine Elms.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Temple</td> - <td class="tdl"> to </td> - <td class="tdl">Chelsea Bridge.</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 2s. 6d.—Sculler 1s. 3d.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Chelsea Bridge.</td> - </tr> -</table> - -<table class="appndx-generic mt2"> - <tr> - <td class="tdl"> </td> - <td class="tdc"> </td> - <td class="tdc"><i>With Company.</i></td> - </tr> - <tr> - <td class="tdl"><i>From London Bridge, on either side above.</i></td> - <td class="tdc"><i>  Oars.</i></td> - <td class="tdc"><i>Each Person.</i></td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdc">  <i>s. d.</i></td> - <td class="tdc"><i>s. d.</i></td> - </tr> - <tr> - <td class="tdl">To Chelsea Bridge</td> - <td class="tdc">  2  6</td> - <td class="tdc"> 0  4 </td> - </tr> - <tr> - <td class="tdl">To Wandsworth</td> - <td class="tdc">  3  0</td> - <td class="tdc"> 0  6 </td> - </tr> - <tr> - <td class="tdl">To Putney, Fulham, or Barn Elms</td> - <td class="tdc">  4  0</td> - <td class="tdc"> 0  8 </td> - </tr> - <tr> - <td class="tdl">To Hammersmith, or Chiswick</td> - <td class="tdc">  5  0</td> - <td class="tdc"> 0  9 </td> - </tr> - <tr> - <td class="tdl">To Barnes, or Mortlake</td> - <td class="tdc">  6  0</td> - <td class="tdc"> 1  0 </td> - </tr> - <tr> - <td class="tdl">To Brentford</td> - <td class="tdc">  7  0</td> - <td class="tdc"> 1  3 </td> - </tr> - <tr> - <td class="tdl">To Twickenham, or Tide End Town</td> - <td class="tdc">  9  0</td> - <td class="tdc"> 1  6 </td> - </tr> - <tr> - <td class="tdl">To Hampton Court, or Hampton Town</td> - <td class="tdc"> 12  0</td> - <td class="tdc"> 1  9 </td> - </tr> - <tr> - <td class="tdl">To Sunbury, or Walton upon Thames</td> - <td class="tdc"> 13  0</td> - <td class="tdc"> 1  9 </td> - </tr> - <tr> - <td class="tdl">To Shepperton, Weybridge, Chertsey, Laylem</td> - <td class="tdc"> 15  0</td> - <td class="tdc"> 2  0 </td> - </tr> - <tr> - <td class="tdl">To Staines</td> - <td class="tdc"> 18  0</td> - <td class="tdc"> 2  6 </td> - </tr> - <tr> - <td class="tdl">To Datchet, or Windsor</td> - <td class="tdc"> 21  0</td> - <td class="tdc"> 3  0 </td> - </tr> -</table> - -<p><span class="pagenum" id="Page_27A">[27]</span></p> - -<table class="appndx-generic p2"> - <tr> - <td class="tdc" colspan="4"><span style="font-size: 100%; font-family: serif;">FROM LONDON BRIDGE, EASTWARD.</span></td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 6d.—Sculler 3d.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">St. Catherine’s, or George’s Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Somer’s Quay Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Union Stairs, or East Lane Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Iron Gate</td> - <td class="tdl"> to </td> - <td class="tdl">Wapping New Stairs, Rotherhithe Stairs, or King’s Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Hermitage Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Church Stairs, King Edward Stairs, or Hanover Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Wapping Old Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">New Crane Stairs, or King James’s Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Wapping New Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Shadwell Dock Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Execution Dock</td> - <td class="tdl"> to </td> - <td class="tdl">Bell Wharf, or King and Queen St.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Church Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Great Stone Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">New Crane Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Ratcliffe Cross, or Globe Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Shadwell Dock Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Duke Shore Stairs, or Pageants.</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">Oars 8d.—Sculler 4d.</td> - </tr> - <tr> - <td class="tdl">From</td> - <td class="tdl">London Bridge</td> - <td class="tdl"> to </td> - <td class="tdl">Union Stairs, or East Lane Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Somer’s Quay Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Wapping Old Stairs, or Fountain Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Tower Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Wapping New Stairs, Rotherhithe Stairs, or King’s Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Iron Gate</td> - <td class="tdl"> to </td> - <td class="tdl">Execution Dock, Prince’s Stairs, or Elephant Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">St. Catherine’s</td> - <td class="tdl"> to </td> - <td class="tdl">Church Stairs, King Edward Stairs, or Hanover Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Hermitage Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">New Crane Stairs, or King James’s Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Union Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Shadwell Dock Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Wapping Old Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Bell Wharf, or King and Queen St.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">Wapping New Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Ratcliffe Cross, or Globe Stairs.</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdl">New Crane Stairs</td> - <td class="tdl"> to </td> - <td class="tdl">Duke Shore Stairs, or Pageants.</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> -</table> - -<p class="appndx-font">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.</p> - -<p><span class="pagenum" id="Page_28A">[28]</span></p> - -<p class="appndx-font">The waterman may demand payment at the rate of three-pence -(sculler,) and six-pence (oars,) for every half hour, -<i>in lieu</i> 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.</p> - -<p class="appndx-font">Note.—Oars in all cases are double the scullers’ fare.</p> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<div class="chapter"></div> -<p class="noindent center p1 bold">POST OFFICE REGULATIONS.</p> - - -<p class="noindent center bold">GENERAL POST.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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.</p> - -<p>The packet for Calais is made up every Tuesday, Wednesday, -Thursday, and Friday.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">For Gibraltar, Malta, and Corfu, the first Tuesday in -each month. For Madeira and Brazils, ditto.</p> - -<p class="appndx-font">All foreign letters must be paid for, except those for the -British West Indies.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">Allowances made for Surcharges from eleven to five -o’clock.</p> - -<p class="appndx-font">N.B. Any person sending or conveying Letters, otherwise -than by Post, incurs a penalty of five pounds for -every offence.</p> - -<p><span class="pagenum" id="Page_29A">[29]</span></p> - -<table class="appndx-generic"> - <tr> - <td class="tdc" colspan="5"><i>Table of the Rates of Postage in Great Britain,<br> -(From any Post Office in England or Wales).</i></td> - </tr> - <tr> - <td class="tdc" colspan="5"> </td> - </tr> - <tr> - <td class="tdr" colspan="3">For any distance not exceeding 15 miles</td> - <td class="tdc">...</td> - <td class="tdr">4d.</td> - </tr> - <tr> - <td class="tdr">Above 15,</td> - <td class="tdc">and not exceeding</td> - <td class="tdr">20</td> - <td class="tdc">...</td> - <td class="tdr">5d.</td> - </tr> - <tr> - <td class="tdr">Above 20,</td> - <td class="tdc">————</td> - <td class="tdr">30</td> - <td class="tdc">...</td> - <td class="tdr">6d.</td> - </tr> - <tr> - <td class="tdr">30,</td> - <td class="tdc">————</td> - <td class="tdr">50</td> - <td class="tdc">...</td> - <td class="tdr">7d.</td> - </tr> - <tr> - <td class="tdr">50,</td> - <td class="tdc">————</td> - <td class="tdr">80</td> - <td class="tdc">...</td> - <td class="tdr">8d.</td> - </tr> - <tr> - <td class="tdr">80,</td> - <td class="tdc">————</td> - <td class="tdr">120</td> - <td class="tdc">...</td> - <td class="tdr">9d.</td> - </tr> - <tr> - <td class="tdr">120,</td> - <td class="tdc">————</td> - <td class="tdr">170</td> - <td class="tdc">...</td> - <td class="tdr">10d.</td> - </tr> - <tr> - <td class="tdr">170,</td> - <td class="tdc">————</td> - <td class="tdr">250</td> - <td class="tdc">...</td> - <td class="tdr">11d.</td> - </tr> - <tr> - <td class="tdr">250,</td> - <td class="tdc">————</td> - <td class="tdr">300</td> - <td class="tdc">...</td> - <td class="tdr">12d.</td> - </tr> -</table> - -<p class="appndx-font">And so in proportion; the postage increasing progressively -one penny for a single letter for every excess of distance -of 100 miles.</p> - -<p class="appndx-font">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 <i>an ounce</i>, in which case it is to -be rated as <i>four</i> single letters, and so on in proportion for -every quarter of an ounce above that weight, reckoning -each quarter as a single letter.</p> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<div class="chapter"></div> -<p class="noindent center p1 bold">A LIST OF MAIL COACHES,</p> - -<p class="appndx-font noindent center"><i>Which set out on the Week-days at Eight, and on Sundays at Six -o’Clock in the Evening.</i></p> - -<ol class="appndx-font" style="list-style-type: none;"> - <li><span class="smcap">Bath</span> and <span class="smcap">Bristol</span>, continued to Exeter, from Swan, -Lad Lane.</li> - <li><span class="smcap">Barton</span>, from Golden Cross, Charing Cross, and Spread -Eagle, Gracechurch Street.</li> - <li><span class="smcap">Boston</span>, from Bell and Crown, Holborn.</li> - <li><span class="smcap">Brighton</span>, from Golden Cross, Charing Cross.</li> - <li><span class="smcap">Cambridge</span>, every night, and on Monday, Wednesday, -and Friday, to <span class="smcap">St. Ives</span> and <span class="smcap">Wisbeach</span>, from Golden Cross, -Charing Cross, and White Horse, Fetter Lane.</li> - <li><span class="smcap">Carlisle</span>, <span class="smcap">Edinburgh</span>, and <span class="smcap">Glasgow</span>, from Bull and -Mouth, Bull and Mouth Street.</li> - <li><span class="smcap">Chester</span> and <span class="smcap">Holyhead</span>, from Golden Cross, Charing -Cross.</li> - <li><span class="smcap">Carmarthen</span>, <span class="smcap">Milford Haven</span>, and <span class="smcap">Huberstone</span>, -from Swan, Lad Lane.<span class="pagenum" id="Page_30A">[30]</span></li> - <li><span class="smcap">Dover</span>, from Angel, behind St. Clement’s.</li> - <li><span class="smcap">Exeter</span> and <span class="smcap">Falmouth</span>, from Swan, Lad Lane.</li> - <li><span class="smcap">Edinburgh</span>, from Bull and Mouth, Bull and Mouth -Street.</li> - <li><span class="smcap">Gloucester</span>, <span class="smcap">Carmarthen</span>, and <span class="smcap">Milford</span>, from the -Angel, behind St. Clement’s Church, and Gloucester Coffee -House, Piccadilly.</li> - <li><span class="smcap">Holyhead</span>, from the Bull and Mouth, through <span class="smcap">Birmingham</span> -and <span class="smcap">Shrewsbury</span>.</li> - <li><span class="smcap">Harwich</span>, from Spread Eagle, Gracechurch Street.</li> - <li><span class="smcap">Hull</span>, from Spread Eagle, Gracechurch Street.</li> - <li><span class="smcap">Leeds</span>, from Bull and Mouth.</li> - <li><span class="smcap">Liverpool</span>, from Swan, Lad Lane.</li> - <li><span class="smcap">Manchester</span> and <span class="smcap">Carlisle</span>, from Swan, Lad Lane.</li> - <li><span class="smcap">Norwich</span>, by <span class="smcap">Ipswich</span>, from Swan, Lad Lane.</li> - <li><span class="smcap">Norwich</span>, by <span class="smcap">Newmarket</span>, from Swan, Lad Lane, and -Golden Cross, Charing Cross.</li> - <li><span class="smcap">Oxford</span>, from Golden Cross, Charing Cross, and Angel, -behind St. Clement’s.</li> - <li><span class="smcap">Portsmouth</span>, from Angel, behind St. Clement’s.</li> - <li><span class="smcap">Plymouth</span> and <span class="smcap">Falmouth</span>, from Swan, Lad Lane.</li> - <li><span class="smcap">Southampton</span> and <span class="smcap">Poole</span>, from Bell and Crown, Holborn.</li> - <li><span class="smcap">Shrewsbury</span>, <span class="smcap">Birmingham</span>, <span class="smcap">Kidderminster</span>, and -<span class="smcap">Bewdley</span>, from Bull and Mouth.</li> - <li><span class="smcap">Swansea</span> and <span class="smcap">Neath</span>, from Swan, Lad Lane.</li> - <li><span class="smcap">Worcester</span> and <span class="smcap">Ludlow</span>, from Golden Cross, Charing -Cross, and Bull and Mouth, Bull and Mouth Street.</li> - <li><span class="smcap">Yarmouth</span>, from White Horse, Fetter Lane.</li> - <li><span class="smcap">York</span>, <span class="smcap">Edinburgh</span>, <span class="smcap">Aberdeen</span>, and <span class="smcap">Inverness</span>, from -Bull and Mouth.</li> -</ol> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<p class="noindent center p1 bold">TWO-PENNY POST.</p> - -<p class="appndx-font">There are <i>Two Principal Post Offices</i>, one in the <i>General -Post-Office Yard, Lombard-street</i>, and the other in <i>Gerrard-street, -Soho</i>. There are, besides, numerous Receiving -Houses for Letters, both in Town and Country.</p> - -<p class="appndx-font">There are SIX Collections and Deliveries of Letters, in -Town daily, (Sundays excepted) and there are two Dispatches -<i>from</i> and Three Deliveries <i>at</i> most places in the -Country, within the Limits of this Office.</p> - -<p><span class="pagenum" id="Page_31A">[31]</span></p> - -<p class="appndx-font">The Hours by which Letters should be put into the Receiving -Houses in Town, for each delivery, are as follow:</p> - -<table class="appndx-generic"> - <tr> - <td class="tdc" colspan="4">FOR DELIVERY IN TOWN.</td> - </tr> - <tr> - <td class="tdr" colspan="4"><span class="x-small">Delivery.</span></td> - </tr> - <tr> - <td class="tdl">Over Night by .........</td> - <td class="tdc"> 8</td> - <td class="tdl">o’Clock for the</td> - <td class="tdl pre">First</td> - </tr> - <tr> - <td class="tdl">Morning ...............</td> - <td class="tdc"> 8</td> - <td class="tdl pre">...............</td> - <td class="tdl pre">Second </td> - </tr> - <tr> - <td class="tdl">.......................</td> - <td class="tdc">10</td> - <td class="tdl pre">...............</td> - <td class="tdl pre">Third</td> - </tr> - <tr> - <td class="tdl">.......................</td> - <td class="tdc">12</td> - <td class="tdl pre">...............</td> - <td class="tdl pre">Fourth</td> - </tr> - <tr> - <td class="tdl">Afternoon .............</td> - <td class="tdc"> 2</td> - <td class="tdl pre">...............</td> - <td class="tdl pre">Fifth</td> - </tr> - <tr> - <td class="tdl">.......................</td> - <td class="tdc"> 5</td> - <td class="tdl pre">...............</td> - <td class="tdl pre">Sixth</td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">FOR DELIVERY IN THE COUNTRY.</td> - </tr> - <tr> - <td class="tdr" colspan="4"><span class="x-small">Delivery.</span></td> - </tr> - <tr> - <td class="tdl">The preceding Evening by</td> - <td class="tdc"> 5</td> - <td class="tdl">o’Clock for the</td> - <td class="tdl pre">First</td> - </tr> - <tr> - <td class="tdl">Morning ................</td> - <td class="tdc"> 8</td> - <td class="tdl">...............</td> - <td class="tdl pre">Second </td> - </tr> - <tr> - <td class="tdl">Afternoon ..............</td> - <td class="tdc"> 2</td> - <td class="tdl">...............</td> - <td class="tdl pre">Third</td> - </tr> -</table> - -<p class="appndx-font">But Letters, whether in Town or Country, may be put in -at either of the Two Principal Offices, an Hour later for each -Dispatch.</p> - -<p class="appndx-font">Letters put in on Saturday Evening are delivered in the -Country on Sunday Morning.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">No Two-penny Post Letter must weigh more than Four -Ounces.</p> - -<p class="appndx-font">The Delivery of this Office extends to the following and -intermediate Places; viz.:—</p> - -<p class="appndx-font">In  <i>KENT</i>—Woolwich; Plumstead; Shooter’s Hill; -Eltham; Mottingham; South End; Lewisham; Beckenham; -and Sydenham.</p> - -<p class="appndx-font">In  <i>SURREY</i>—Croydon; Beddington; Carshalton; -Mitcham; Morden; Merton; Wimbledon; Ham; Petersham; -and Richmond.</p> - -<p class="appndx-font">In  <i>MIDDLESEX</i> and <i>HERTS</i>—Twickenham; Teddington; -Hampton; Hampton-Court; Hampton-Wick;<span class="pagenum" id="Page_32A">[32]</span> -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.</p> - -<p class="appndx-font">In  <i>ESSEX</i>—Chingford; Sewardstone; High-Beach; -Loughton; Chigwell and Row; Wanstead; Ilford; and -Barking.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">It is earnestly requested that Persons receiving Letters -will not detain the Letter-Carriers at their doors longer than -can be avoided.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font"><span class="smcap">Bye-post.</span>  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.</p> - -<p class="appndx-font">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.</p> - -<hr class="chap x-ebookmaker-drop"> - -<p><span class="pagenum" id="Page_33A">[33]</span></p> - -<div class="chapter"></div> -<p class="noindent center p1 bold"><i>BAROMETER of TEMPERANCE & INTEMPERANCE.</i></p> - -<hr class="r10"> - -<div class="figcenter illowe20 mt1 mb1" style="max-width: 65.5em;" id="Barometer-image"> - <a rel="nofollow" href="images/barometer_grayscale.jpg"> - <img class="w100" src="images/barometer_grayscale.jpg" alt="diagram showing stages of temperance and intemperance as a scale on a barometer"> - </a> - <div class="click-for-text-transnote"> - <p class="center"><br><a href="#Barometer-text">Click here for text of this image<br> </a></p> - </div> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_34A">[34]</span></p> - -<p class="appndx-font p2">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.</p> - -<table class="appndx-generic"> - <tr> - <td class="tdc" colspan="2"><span style="font-weight: bold;"><i>A Table of Precedency among Gentlemen,—who ought to -be served according to their respective Ranks.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdr">1.</td> - <td class="tdl">King’s Sons.</td> - </tr> - <tr> - <td class="tdr">2.</td> - <td class="tdl">King’s Brothers.</td> - </tr> - <tr> - <td class="tdr">3.</td> - <td class="tdl">King’s Uncles.</td> - </tr> - <tr> - <td class="tdr">4.</td> - <td class="tdl">King’s Grandsons.</td> - </tr> - <tr> - <td class="tdr">5.</td> - <td class="tdl">King’s Nephews.</td> - </tr> - <tr> - <td class="tdr">6.</td> - <td class="tdl">Archbishop of Canterbury.</td> - </tr> - <tr> - <td class="tdr">7.</td> - <td class="tdl">Lord high Chancellor.</td> - </tr> - <tr> - <td class="tdr">8.</td> - <td class="tdl">Archbishop of York.</td> - </tr> - <tr> - <td class="tdr">9.</td> - <td class="tdl">Lord Treasurer.</td> - </tr> - <tr> - <td class="tdr">10.</td> - <td class="tdl">Lord President of the Privy Council.</td> - </tr> - <tr> - <td class="tdr">11.</td> - <td class="tdl">Lord Privy Seal.</td> - </tr> - <tr> - <td class="tdr">12.</td> - <td class="tdl">Lord High Constable.</td> - </tr> - <tr> - <td class="tdr">13.</td> - <td class="tdl">Lord Great Chamberlain of England.</td> - </tr> - <tr> - <td class="tdr">14.</td> - <td class="tdl">Earl Marshall.</td> - </tr> - <tr> - <td class="tdr">15.</td> - <td class="tdl">Lord High Admiral.</td> - </tr> - <tr> - <td class="tdr">16.</td> - <td class="tdl">Lord Steward of the Household.</td> - </tr> - <tr> - <td class="tdr">17.</td> - <td class="tdl">Dukes according to their Patents.</td> - </tr> - <tr> - <td class="tdr">18.</td> - <td class="tdl">Marquesses.</td> - </tr> - <tr> - <td class="tdr">19.</td> - <td class="tdl">Dukes’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">20.</td> - <td class="tdl">Earls.</td> - </tr> - <tr> - <td class="tdr">21.</td> - <td class="tdl">Marquesses’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">22.</td> - <td class="tdl">Dukes’ younger Sons.</td> - </tr> - <tr> - <td class="tdr">23.</td> - <td class="tdl">Viscounts.</td> - </tr> - <tr> - <td class="tdr">24.</td> - <td class="tdl">Earls’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">25.</td> - <td class="tdl">Marquesses’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">26.</td> - <td class="tdl">Bishop of London.</td> - </tr> - <tr> - <td class="tdr">27.</td> - <td class="tdl">Bishop of Durham.</td> - </tr> - <tr> - <td class="tdr">28.</td> - <td class="tdl">Bishop of Winchester.</td> - </tr> - <tr> - <td class="tdr">29.</td> - <td class="tdl">Bishops according to their seniority of consecration.</td> - </tr> - <tr> - <td class="tdr">30.</td> - <td class="tdl">Barons.</td> - </tr> - <tr> - <td class="tdr">31.</td> - <td class="tdl">Speaker of the House of Commons.</td> - </tr> - <tr> - <td class="tdr">32.</td> - <td class="tdl">Viscounts’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">33.</td> - <td class="tdl">Earls’ younger Sons.</td> - </tr> - <tr> - <td class="tdr">34.</td> - <td class="tdl">Barons’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">35.</td> - <td class="tdl">Knights of the Garter.</td> - </tr> - <tr> - <td class="tdr">36.</td> - <td class="tdl">Privy Councillors.</td> - </tr> - <tr> - <td class="tdr">37.</td> - <td class="tdl">Chancellor of the Exchequer.</td> - </tr> - <tr> - <td class="tdr">38.</td> - <td class="tdl">Chancellor of the Duchy of Lancaster.</td> - </tr> - <tr> - <td class="tdr">39.</td> - <td class="tdl">Lord Chief Justice of the King’s Bench.</td> - </tr> - <tr> - <td class="tdr">40.</td> - <td class="tdl">The Master of the Rolls.</td> - </tr> - <tr> - <td class="tdr">41.</td> - <td class="tdl">The Vice-Chancellor.</td> - </tr> - <tr> - <td class="tdr">42.</td> - <td class="tdl">Lord Chief Justice of the Common Pleas.</td> - </tr> - <tr> - <td class="tdr">43.</td> - <td class="tdl">Lord Chief Baron of the Exchequer.</td> - </tr> - <tr> - <td class="tdr">44.</td> - <td class="tdl">Judges and Barons of the Exchequer according to seniority.</td> - </tr> - <tr> - <td class="tdr">45.</td> - <td class="tdl">Knights Bannerets royal.</td> - </tr> - <tr> - <td class="tdr">46.</td> - <td class="tdl">Viscounts’ younger Sons.</td> - </tr> - <tr> - <td class="tdr">47.</td> - <td class="tdl">Barons’ younger Sons.</td> - </tr> - <tr> - <td class="tdr">48.</td> - <td class="tdl">Baronets.</td> - </tr> - <tr> - <td class="tdr">49.</td> - <td class="tdl">Knights Bannerets.</td> - </tr> - <tr> - <td class="tdr">50.</td> - <td class="tdl">Knights of the Bath Grand Crosses.</td> - </tr> - <tr> - <td class="tdr">51.</td> - <td class="tdl">Knights Commanders of the Bath.</td> - </tr> - <tr> - <td class="tdr">52.</td> - <td class="tdl">Knights Bachelors.</td> - </tr> - <tr> - <td class="tdr">53.</td> - <td class="tdl">Eldest Sons of the eldest Sons of Peers.</td> - </tr> - <tr> - <td class="tdr">54.</td> - <td class="tdl">Baronets’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">55.</td> - <td class="tdl">Knights of the Garter’s eldest Sons.</td> - </tr> - <tr> - <td class="tdr">56.</td> - <td class="tdl">Bannerets’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">57.</td> - <td class="tdl">Knights of the Bath’s eldest Sons.</td> - </tr> - <tr> - <td class="tdr">58.</td> - <td class="tdl">Knights’ eldest Sons.</td> - </tr> - <tr> - <td class="tdr">59.</td> - <td class="tdl">Baronets’ younger Sons.</td> - </tr> - <tr> - <td class="tdr">60.</td> - <td class="tdl">Sergeants at Law.</td> - </tr> - <tr> - <td class="tdr">61.</td> - <td class="tdl">Doctors, Deans, and Chancellors.</td> - </tr> - <tr> - <td class="tdr">62.</td> - <td class="tdl">Masters in Chancery.</td> - </tr> - <tr> - <td class="tdr">63.</td> - <td class="tdl">Companions of the Bath.</td> - </tr> - <tr> - <td class="tdr">64.</td> - <td class="tdl">Esquires of the King’s Body.</td> - </tr> - <tr> - <td class="tdr">65.</td> - <td class="tdl">Gentlemen of the Privy Chamber.</td> - </tr> - <tr> - <td class="tdr">66.</td> - <td class="tdl">Esquires of the Knights of the Bath.</td> - </tr> - <tr> - <td class="tdr">67.</td> - <td class="tdl">Esquires by creation.</td> - </tr> - <tr> - <td class="tdr">68.</td> - <td class="tdl">Esquires by office or commission.</td> - </tr> - <tr> - <td class="tdr">69.</td> - <td class="tdl">Younger Sons of the Knights of the Garter.<span class="pagenum" id="Page_35A">[35]</span></td> - </tr> - <tr> - <td class="tdr">70.</td> - <td class="tdl">Younger Sons of Bannerets.</td> - </tr> - <tr> - <td class="tdr">71.</td> - <td class="tdl">Younger Sons of Knights of the Bath.</td> - </tr> - <tr> - <td class="tdr">72.</td> - <td class="tdl">Younger Sons of Knights Bachelors.</td> - </tr> - <tr> - <td class="tdr">73.</td> - <td class="tdl">Gentlemen entitled to bear arms.</td> - </tr> - <tr> - <td class="tdr">74.</td> - <td class="tdl">Clergymen not dignitaries,</td> - </tr> - <tr> - <td class="tdr">75.</td> - <td class="tdl">Barristers at Law.</td> - </tr> - <tr> - <td class="tdr">76.</td> - <td class="tdl">Officers of the Navy.</td> - </tr> - <tr> - <td class="tdr">77.</td> - <td class="tdl">Officers of the Army.</td> - </tr> - <tr> - <td class="tdr">78.</td> - <td class="tdl">Citizens.</td> - </tr> - <tr> - <td class="tdr">79.</td> - <td class="tdl">Burgesses.</td> - </tr> - <tr> - <td class="tdr">80.</td> - <td class="tdl">Married Men and Widowers, before Single Men of the same rank.</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"><span style="font-weight: bold;"><i>Precedency among Ladies.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdr">1.</td> - <td class="tdl">Daughters of the King.</td> - </tr> - <tr> - <td class="tdr">2.</td> - <td class="tdl">Wives of the King’s Sons.</td> - </tr> - <tr> - <td class="tdr">3.</td> - <td class="tdl">Wives of the King’s Brothers.</td> - </tr> - <tr> - <td class="tdr">4.</td> - <td class="tdl">Wives of the King’s Uncles.</td> - </tr> - <tr> - <td class="tdr">5.</td> - <td class="tdl">Wives of the eldest Sons of Dukes of the blood royal.</td> - </tr> - <tr> - <td class="tdr">6.</td> - <td class="tdl">Wives of the King’s Nephews.</td> - </tr> - <tr> - <td class="tdr">7.</td> - <td class="tdl">Duchesses.</td> - </tr> - <tr> - <td class="tdr">8.</td> - <td class="tdl">Marchionesses.</td> - </tr> - <tr> - <td class="tdr">9.</td> - <td class="tdl">Wives of the eldest Sons of Dukes.</td> - </tr> - <tr> - <td class="tdr">10.</td> - <td class="tdl">Daughters of Dukes.</td> - </tr> - <tr> - <td class="tdr">11.</td> - <td class="tdl">Countesses.</td> - </tr> - <tr> - <td class="tdr">12.</td> - <td class="tdl">Wives of the eldest Sons of Marquesses.</td> - </tr> - <tr> - <td class="tdr">13.</td> - <td class="tdl">Daughters of Marquesses.</td> - </tr> - <tr> - <td class="tdr">14.</td> - <td class="tdl">Wives of the younger Sons of Dukes.</td> - </tr> - <tr> - <td class="tdr">15.</td> - <td class="tdl">Viscountesses.</td> - </tr> - <tr> - <td class="tdr">16.</td> - <td class="tdl">Wives of the eldest Sons of Earls.</td> - </tr> - <tr> - <td class="tdr">17.</td> - <td class="tdl">Daughters of Earls.</td> - </tr> - <tr> - <td class="tdr">18.</td> - <td class="tdl">Wives of the younger Sons of Marquesses.</td> - </tr> - <tr> - <td class="tdr">19.</td> - <td class="tdl">Wives of Archbishops.</td> - </tr> - <tr> - <td class="tdr">20.</td> - <td class="tdl">Wives of Bishops.</td> - </tr> - <tr> - <td class="tdr">21.</td> - <td class="tdl">Baronesses.</td> - </tr> - <tr> - <td class="tdr">22.</td> - <td class="tdl">Wives of the eldest sons of Viscounts.</td> - </tr> - <tr> - <td class="tdr">23.</td> - <td class="tdl">Daughters of Viscounts.</td> - </tr> - <tr> - <td class="tdr">24.</td> - <td class="tdl">Wives of the younger Sons of Earls.</td> - </tr> - <tr> - <td class="tdr">25.</td> - <td class="tdl">Wives of the Sons of Barons.</td> - </tr> - <tr> - <td class="tdr">26.</td> - <td class="tdl">Maids of Honour.</td> - </tr> - <tr> - <td class="tdr">27.</td> - <td class="tdl">Wives of the younger Sons of Viscounts.</td> - </tr> - <tr> - <td class="tdr">28.</td> - <td class="tdl">Wives of the younger Sons of Barons.</td> - </tr> - <tr> - <td class="tdr">29.</td> - <td class="tdl">Wives of Baronets.</td> - </tr> - <tr> - <td class="tdr">30.</td> - <td class="tdl">Wives of the Knights of the Garter.</td> - </tr> - <tr> - <td class="tdr">31.</td> - <td class="tdl">Wives of Bannerets.</td> - </tr> - <tr> - <td class="tdr">32.</td> - <td class="tdl">Wives of Knights Grand Crosses of the Bath.</td> - </tr> - <tr> - <td class="tdr">33.</td> - <td class="tdl">Wives of Knights Commanders of the Bath.</td> - </tr> - <tr> - <td class="tdr">34.</td> - <td class="tdl">Wives of Knights Bachelors.</td> - </tr> - <tr> - <td class="tdr">35.</td> - <td class="tdl">Wives of the eldest Sons of the younger Sons of Peers.</td> - </tr> - <tr> - <td class="tdr">36.</td> - <td class="tdl">Wives of the eldest Sons of Baronets.</td> - </tr> - <tr> - <td class="tdr">37.</td> - <td class="tdl">Daughters of Baronets.</td> - </tr> - <tr> - <td class="tdr">38.</td> - <td class="tdl">Wives of the eldest Sons of Knights of the Garter.</td> - </tr> - <tr> - <td class="tdr">39.</td> - <td class="tdl">Wives of the eldest Sons of Bannerets.</td> - </tr> - <tr> - <td class="tdr">40.</td> - <td class="tdl">Daughters of Bannerets.</td> - </tr> - <tr> - <td class="tdr">41.</td> - <td class="tdl">Wives of the eldest Sons of Knights of the Bath.</td> - </tr> - <tr> - <td class="tdr">42.</td> - <td class="tdl">Daughters of Knights of the Bath.</td> - </tr> - <tr> - <td class="tdr">43.</td> - <td class="tdl">Wives of the Eldest Sons of Knights Bachelors.</td> - </tr> - <tr> - <td class="tdr">44.</td> - <td class="tdl">Daughters of Knights Bachelors.</td> - </tr> - <tr> - <td class="tdr">45.</td> - <td class="tdl">Wives of the younger Sons of Baronets.</td> - </tr> - <tr> - <td class="tdr">46.</td> - <td class="tdl">Daughters of Knights.</td> - </tr> - <tr> - <td class="tdr">47.</td> - <td class="tdl">Wives of the Companions of the Order of the Bath.</td> - </tr> - <tr> - <td class="tdr">48.</td> - <td class="tdl">Wives of the Esquires of the King’s Body.</td> - </tr> - <tr> - <td class="tdr">49.</td> - <td class="tdl">Wives of the Esquires of the Knights of the Bath.</td> - </tr> - <tr> - <td class="tdr">50.</td> - <td class="tdl">Wives of Esquires by creation.</td> - </tr> - <tr> - <td class="tdr">51.</td> - <td class="tdl">Wives of Esquires by office.</td> - </tr> - <tr> - <td class="tdr">52.</td> - <td class="tdl">Wives of younger Sons of Knights of the Garter.</td> - </tr> - <tr> - <td class="tdr">53.</td> - <td class="tdl">Wives of the younger Sons of Bannerets.</td> - </tr> - <tr> - <td class="tdr">54.</td> - <td class="tdl">Wives of the younger Sons of Knights of the Bath.<span class="pagenum" id="Page_36A">[36]</span></td> - </tr> - <tr> - <td class="tdr">55.</td> - <td class="tdl">Wives of the younger Sons of Knights Bachelors.</td> - </tr> - <tr> - <td class="tdr">56.</td> - <td class="tdl">Wives of Gentlemen entitled to bear arms.</td> - </tr> - <tr> - <td class="tdr">57.</td> - <td class="tdl">Daughters of Esquires entitled to bear arms.</td> - </tr> - <tr> - <td class="tdr">58.</td> - <td class="tdl">Daughters of Gentlemen entitled to bear arms.</td> - </tr> - <tr> - <td class="tdr">59.</td> - <td class="tdl">Wives of Clergymen.</td> - </tr> - <tr> - <td class="tdr">60.</td> - <td class="tdl">Wives of Barristers at Law.</td> - </tr> - <tr> - <td class="tdr">61.</td> - <td class="tdl">Wives of Officers in the Navy.</td> - </tr> - <tr> - <td class="tdr">62.</td> - <td class="tdl">Wives of Officers in the Army.</td> - </tr> - <tr> - <td class="tdr">63.</td> - <td class="tdl">Wives of Citizens.</td> - </tr> - <tr> - <td class="tdr">64.</td> - <td class="tdl">Wives of Burgesses.</td> - </tr> - <tr> - <td class="tdr">65.</td> - <td class="tdl">Widows.</td> - </tr> - <tr> - <td class="tdr">66.</td> - <td class="tdl">Daughters of Citizens.</td> - </tr> - <tr> - <td class="tdr">67.</td> - <td class="tdl">Daughters of Burgesses.</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"><span style="font-weight: bold;"><i>In Addition to the above Regulations, observe</i>:</span></td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdr">1.</td> - <td class="tdl">That Preference is to be given to Persons of superior Age of the same Rank.</td> - </tr> - <tr> - <td class="tdr">2.</td> - <td class="tdl">That Ladies of all Ranks are to be served before their Husbands.</td> - </tr> - <tr> - <td class="tdr">3.</td> - <td class="tdl">That, among Ladies—Wives Rank first,—Widows next,—and unmarried Ladies last.</td> - </tr> - <tr> - <td class="tdr">4.</td> - <td class="tdl">That Strangers are, in all Cases, to be served first, and the Young Ladies of your own Family last.</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">Note also,—That at Public Meetings in the Country, preference is usually given to the Lady of the greatest Landholder.</td> - </tr> -</table> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<p class="noindent center p1 bold"><i>Modes of Address in Writing and Speaking.</i></p> - -<p class="appndx-font noindent">TO THE ROYAL FAMILY.</p> - -<p class="appndx-font">To the King’s Most Excellent -Majesty:—<i>Sire</i>, or <i>May it please -your Majesty</i>.</p> - -<p class="appndx-font">To his Royal Highness Frederick, -Duke of York:—<i>May -it please your Royal Highness</i>. -And so to all the rest of the -Royal Family, male and female, -changing their names and titles.</p> - -<p class="appndx-font noindent p1">TO THE NOBILITY.</p> - -<p class="appndx-font">To His Grace the Duke of Wellington:—<i>My -Lord Duke</i>—<i>Your -Grace</i>. To the most Noble The -Marquis of B.:—<i>My Lord Marquis</i>—<i>Your -Lordship</i>. To the Rt. -Hon. The Earl of D. To the -Right Hon. Lord Viscount F. -To the Right Hon. Lord G.:—<i>My -Lord</i>—<i>Your Lordship</i>.</p> - -<p class="appndx-font">Note.—Noblemen’s Wives are -to be addressed in the same style.</p> - -<p class="appndx-font">Note also, that by courtesy of -England, all the Sons of <i>Dukes</i> -and <i>Marquesses</i> and the <i>eldest -Sons</i> of Earls, have the titles -of <i>Lord</i> and <i>Right Honourable</i>; -and their <i>daughters</i> have the title -of <i>Honourable</i>, but without any -other addition. Every <i>gentleman</i>, -in any place of honour or -trust, is styled <i>Honourable</i>.</p> - -<p class="appndx-font">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 <i>Right Honourable</i>.</p> - -<p class="appndx-font">Every considerable Servant to -his Majesty, or any other of the -Royal Family, is, while on the -<i>Civil</i>, <i>Naval</i>, or <i>Military List</i>, distinguished -by the title of Esquire.</p> - -<p class="appndx-font">Every Member of Parliament -is an <i>Esquire</i>, but if he has a -higher title, remember always to -address him and every Gentleman -by his highest title.</p> - -<p class="appndx-font noindent p1">TO THE HOUSE OF LORDS.</p> - -<p class="appndx-font">To the Right Hon. the Lords -Spiritual and Temporal, in the<span class="pagenum" id="Page_37A">[37]</span> -Imperial Parliament of the United -Kingdom, Assembled:—<i>My -Lords</i>—<i>May it please Your Lordships</i>.</p> - -<p class="appndx-font noindent p1">TO THE HOUSE OF COMMONS.</p> - -<p class="appndx-font">To the Knights, Citizens, and -Burgesses, in the Imperial Parliament -of the United Kingdom, -Assembled:—<i>Gentlemen</i>—<i>May it -please Your Honourable House</i>. -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.</p> - -<p class="appndx-font noindent p1">TO THE CLERGY.</p> - -<p class="appndx-font">To the most Reverend Father -in God, A. Lord Archbishop of -C.:—<i>My Lord</i>—<i>Your Grace</i>. To -the Right Reverend Father in -God, B. Lord Bishop of L.:—<i>Right -Reverend Sir</i>. To the very -Reverend Mr. or Dr. C. D. Dean -of E. To the Reverend Mr. or -Dr. F.</p> - -<table class="appndx-pg37"> - <tr> - <td class="tdl"> Chancellor of G.</td> - <td class="tdl border-top border-right"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl"> Archdeacon of H.</td> - <td class="tdl border-right"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl"> Prebendary of I.</td> - <td class="tdl border-right"> </td> - <td class="tdl"> </td> - <td class="tdl"><i>Reverend Sir.</i></td> - </tr> - <tr> - <td class="tdl"> Rector of K.</td> - <td class="tdl border-right"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl"> Vicar of L.</td> - <td class="tdl border-right"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl"> Curate of M.</td> - <td class="tdl border-right border-bottom"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> -</table> - -<p class="appndx-font">Note.—All Clergymen are -styled Reverend.</p> - -<p class="appndx-font noindent p1">TO THE OFFICERS OF HIS MAJESTY’S -HOUSEHOLD.</p> - -<p class="appndx-font">The Officers of His Majesty’s -Household are generally addressed -according to their Quality, -and sometimes according to their -Office, or both; as</p> - -<p class="appndx-font noindent"> -<span style="margin-left: 1.0em;">To My Lord Steward.</span><br> -<span style="margin-left: 2.2em;">My Lord Chamberlain.</span><br> -<span style="margin-left: 2.2em;">The Rt. Hon. The Earl of B.</span><br> -<span style="margin-left: 2.2em;">Lord Privy Seal—Lord President -of the Council, &c. &c.</span>—One -of His Majesty’s Principal -Secretaries of State, &c.—<i>My -Lord</i>. To the Right Honourable -the Lords Commissioners of the -Treasury—of the Admiralty, &c. -<i>My Lords</i>—<i>or May it please -Your Lordships</i>. To the Honourable -the Commissioners of His -Majesty’s Board of Customs—Excise, -&c.:—<i>May it please Your -Honours</i>.</p> - -<p class="appndx-font noindent p1">TO MILITARY OFFICERS.</p> - -<p class="appndx-font">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.</p> - -<p class="appndx-font noindent p1">TO NAVAL OFFICERS.</p> - -<p class="appndx-font">To His Royal Highness the -Duke of Clarence:—Lord High -Admiral of Great Britain:—<i>May -it please Your Royal Highness</i>. -To Vice-Admirals, or Rear-Admirals:—<i>Sir</i>—or -<i>Your Honour</i>—except -they be Noblemen.</p> - -<p class="appndx-font noindent p1">TO AMBASSADORS.</p> - -<p class="appndx-font">To His Excellency Sir A. B. -Bart. Envoy Extraordinary from -His Britannic Majesty to ——; -Ambassador to ——; Resident -at, &c.:—<i>Your Excellency</i>. To -the Secretaries and Consuls:—<i>Sir</i>.</p> - -<p class="appndx-font noindent p1">TO THE JUDGES AND LAWYERS.</p> - -<p class="appndx-font">To the Right Honourable A. -Baron of B.—Lord High Chancellor—Lord -Chief Justice of the -King’s-Bench, &c.:—<i>My Lord</i>—<i>Your -Lordship</i>.</p> - -<p class="appndx-font">N.B.—All the other Judges, in -their Official Capacities, are styled -<i>Lords</i>, &c. and every Barrister -is styled <i>Esquire</i>. Private Gentlemen -in the Commission of the -Peace, Sheriffs and Recorders, -are also styled Esquires, with the -appellation of <i>Worshipful</i>. But, -the Aldermen and Recorder of -the City of London, and all -Mayors of Corporations, have the -title of <i>Right Worshipful</i>.</p> - -<p class="appndx-font">Bodies Corporate are styled -<i>Honourable</i>, and sometimes <i>Worshipful</i>.</p> - -<hr class="chap x-ebookmaker-drop"> - -<p><span class="pagenum" id="Page_38A">[38]</span></p> - -<table class="appndx-generic p2"> - <tr> - <td class="tdc"><span style="font-size: 120%; font-weight: bold; font-family: serif;"><i>Abbreviations in Writing and Printing</i></span></td> - </tr> - <tr> - <td class="tdc">————</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">A.B. or B.A. Bachelor of Arts.</td> - </tr> - <tr> - <td class="tdl">A.M. or M.A. Master of Arts.</td> - </tr> - <tr> - <td class="tdl">A.M. <i>Anno Mundi.</i> In the year of the world.</td> - </tr> - <tr> - <td class="tdl">A.D. <i>Anno Domini.</i> In the year of our Lord.</td> - </tr> - <tr> - <td class="tdl">A. M. <i>Ante Meridiem.</i> Before noon.</td> - </tr> - <tr> - <td class="tdl">Acc<sup>t</sup>. Account.</td> - </tr> - <tr> - <td class="tdl">Ann. <i>Annum.</i> Yearly. <i>Per Annum.</i> By the year.</td> - </tr> - <tr> - <td class="tdl">Ans<sup>r</sup>. Answer.</td> - </tr> - <tr> - <td class="tdl">Abp. Archbishop.</td> - </tr> - <tr> - <td class="tdl">Adm<sup>l</sup>. Admiral.</td> - </tr> - <tr> - <td class="tdl">Adm<sup>r</sup>. Administrator.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">B.V.M. Blessed Virgin Mary.</td> - </tr> - <tr> - <td class="tdl">Bar<sup>t</sup>. Baronet.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">C.C.C. Corpus Christi College.</td> - </tr> - <tr> - <td class="tdl">Ct. or <i>Cent.</i> An hundred.</td> - </tr> - <tr> - <td class="tdl">Capt. Captain.</td> - </tr> - <tr> - <td class="tdl">Col. Colonel.</td> - </tr> - <tr> - <td class="tdl">Co. Company, County.</td> - </tr> - <tr> - <td class="tdl">C.S. <i>Custos Sigili.</i> Keeper of the Seal.</td> - </tr> - <tr> - <td class="tdl">Cr. Creditor.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Dr. Debtor. Doctor.</td> - </tr> - <tr> - <td class="tdl">D.D. Doctor in Divinity.</td> - </tr> - <tr> - <td class="tdl">D. Duke.</td> - </tr> - <tr> - <td class="tdl">Do. <i>Ditto</i>, the same.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">E.G. <i>exempli gratia.</i> For example.</td> - </tr> - <tr> - <td class="tdl">E. Earl.</td> - </tr> - <tr> - <td class="tdl">Esq<sup>r</sup>. Esquire.</td> - </tr> - <tr> - <td class="tdl">Ext<sup>r</sup>. Executor.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">F.R.S. Fellow of the Royal Society.</td> - </tr> - <tr> - <td class="tdl">F.S.A. Fellow of the Society of Arts.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">G.R. <i>Georgius Rex</i>, King George.</td> - </tr> - <tr> - <td class="tdl">Gen<sup>l</sup>. General.</td> - </tr> - <tr> - <td class="tdl">Gent. Gentlemen.</td> - </tr> - <tr> - <td class="tdl">Gov<sup>r</sup>. Governor.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Hum. Humble.</td> - </tr> - <tr> - <td class="tdl">Hon<sup>ble</sup>. Honourable.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Imp. <i>Imprimis</i>, first.</td> - </tr> - <tr> - <td class="tdl">Ins<sup>t</sup>. Instant.</td> - </tr> - <tr> - <td class="tdl">It. <i>Item</i>, also.</td> - </tr> - <tr> - <td class="tdl">Id. <i>Idem</i>, Ibid. <i>Ibidem</i>, the same.</td> - </tr> - <tr> - <td class="tdl">i.e. <i>id est</i>, that is.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">J.H.S. <i>Jesus Hominum Salvator.</i> Jesus Saviour of Men.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">K.G. Knight of the Garter.</td> - </tr> - <tr> - <td class="tdl">K.B. Knight of the Bath.</td> - </tr> - <tr> - <td class="tdl">Kn<sup>t</sup>. Knight.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Ld. Lord.</td> - </tr> - <tr> - <td class="tdl">Lp. Lordship.</td> - </tr> - <tr> - <td class="tdl">LL.D. Doctor of Laws.</td> - </tr> - <tr> - <td class="tdl">Lday. Lady-day.</td> - </tr> - <tr> - <td class="tdl">Lieut. Lieutenant.</td> - </tr> - <tr> - <td class="tdl">L.C.J. Lord Chief Justice.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">M.D. Doctor in Medicine.</td> - </tr> - <tr> - <td class="tdl">M.S. <i>Memoria Sacrum.</i> Sacred to the Memory.</td> - </tr> - <tr> - <td class="tdl">M. Marquis.</td> - </tr> - <tr> - <td class="tdl">M<sup>r</sup>. Master.</td> - </tr> - <tr> - <td class="tdl">M<sup>rs</sup>. Mistress.</td> - </tr> - <tr> - <td class="tdl">Mem. <i>Memento.</i> Remember.</td> - </tr> - <tr> - <td class="tdl">Mich. Michaelmas.</td> - </tr> - <tr> - <td class="tdl">Mids<sup>r</sup>. Midsummer.</td> - </tr> - <tr> - <td class="tdl">Mad<sup>m</sup>. Madam.</td> - </tr> - <tr> - <td class="tdl">Mess<sup>rs</sup>. Masters, or Gentlemen.</td> - </tr> - <tr> - <td class="tdl">Mons<sup>r</sup>. Monsieur.</td> - </tr> - <tr> - <td class="tdl">MS. Manuscript.</td> - </tr> - <tr> - <td class="tdl">Math. Mathematics, or Mathematician.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">N.B. <i>Nota Bene</i>, Mark well.</td> - </tr> - <tr> - <td class="tdl">N.S. New Style.</td> - </tr> - <tr> - <td class="tdl">N<sup>o</sup>. <i>Numero.</i> Number.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">O.S. Old Style.</td> - </tr> - <tr> - <td class="tdl">Obed<sup>t</sup>. Obedient.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">P. M. <i>Post Meridiem</i>, Afternoon.</td> - </tr> - <tr> - <td class="tdl"><i>Philo. Math.</i> Lover of Learning.</td> - </tr> - <tr> - <td class="tdl">P<sup>d</sup>. Paid.</td> - </tr> - <tr> - <td class="tdl"><i>Per.</i> By.</td> - </tr> - <tr> - <td class="tdl"><i>Penult.</i> Last except one.</td> - </tr> - <tr> - <td class="tdl">P.S. Postscript.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Qty. Quantity.</td> - </tr> - <tr> - <td class="tdl">Q.E.D. which is demonstrated.</td> - </tr> - <tr> - <td class="tdl">q.d. <i>quasi dicat</i>, as much as to say.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl"><i>Rex.</i> King.</td> - </tr> - <tr> - <td class="tdl"><i>Regina.</i> Queen.</td> - </tr> - <tr> - <td class="tdl">R<sup>t</sup>. Hon. Right Honourable.</td> - </tr> - <tr> - <td class="tdl">R<sup>t</sup>. Rev<sup>d</sup>. Right Reverend.</td> - </tr> - <tr> - <td class="tdl">R<sup>t</sup>. Wpful. Right Worshipful.</td> - </tr> - <tr> - <td class="tdl">Rec<sup>d</sup>. Received.</td> - </tr> - <tr> - <td class="tdl">Rec<sup>t</sup>. Receipt.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">St. <i>Saint</i>, Holy.</td> - </tr> - <tr> - <td class="tdl">St. Street.</td> - </tr> - <tr> - <td class="tdl">Serv<sup>t</sup>. Servant.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Ult. <i>Ultimo.</i> Last.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Viz. <i>Videlicet</i>, Namely.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Wp. Worship.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Xmas. Christmas.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">&c. <i>Et cetera</i>, and so forth.</td> - </tr> -</table> - -<hr class="chap x-ebookmaker-drop"> - -<p><span class="pagenum" id="Page_39A">[39]</span></p> - -<table class="appndx-generic p2"> - <tr> - <td class="tdc"><span style="font-size: 120%; font-weight: bold; font-family: serif;"><i>LIST of FRENCH and other FOREIGN WORDS and PHRASES in common Use,<br>with their Pronunciation and Explanation.</i></span></td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Aid-de-camp (<i>aid-di-cong</i>). Assistant to a general.</td> - </tr> - <tr> - <td class="tdl">A-la-mode (<i>al-a-mode</i>). In the fashion.</td> - </tr> - <tr> - <td class="tdl">Antique (<i>an-teek</i>). Ancient, or Antiquity.</td> - </tr> - <tr> - <td class="tdl">A propos (<i>ap-ro-po</i>). To the purpose, Seasonably, or By the bye.</td> - </tr> - <tr> - <td class="tdl">Auto da fe (<i>auto-da-fa</i>). Act of faith (burning of heretics).</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Bagatelle (<i>ba-ga-tel</i>). Trifle.</td> - </tr> - <tr> - <td class="tdl">Beau (<i>bo</i>). A man drest fashionably.</td> - </tr> - <tr> - <td class="tdl">Beau monde (<i>bo-mond</i>). People of fashion.</td> - </tr> - <tr> - <td class="tdl">Belle (<i>bell</i>). A woman of fashion or beauty.</td> - </tr> - <tr> - <td class="tdl">Belles lettres (<i>bell-letter</i>). Polite literature.</td> - </tr> - <tr> - <td class="tdl">Billet doux (<i>bil-le-doo</i>). Love letter.</td> - </tr> - <tr> - <td class="tdl">Bon mot (<i>bon-mo</i>). A piece of wit.</td> - </tr> - <tr> - <td class="tdl">Bon ton (<i>bon-tong</i>). Fashion.</td> - </tr> - <tr> - <td class="tdl">Boudoir (<i>boo-dwar</i>). A small private apartment.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Carte blanche (<i>cart-blansh</i>). Unconditional terms.</td> - </tr> - <tr> - <td class="tdl">Chateau (<i>shat-o</i>). Country-seat.</td> - </tr> - <tr> - <td class="tdl">Chef d’œuvre (<i>she-deuvre</i>). Master piece.</td> - </tr> - <tr> - <td class="tdl">Ci-devant (<i>see-de-vang</i>). Formerly.</td> - </tr> - <tr> - <td class="tdl">Comme il faut (<i>com-e-fo</i>). As it should be.</td> - </tr> - <tr> - <td class="tdl">Con amore (<i>con-a-mo-re</i>). Gladly.</td> - </tr> - <tr> - <td class="tdl">Conge d’elire (<i>congee-de-leer</i>). Permission to choose.</td> - </tr> - <tr> - <td class="tdl">Corps (<i>core</i>). Body.</td> - </tr> - <tr> - <td class="tdl">Coup de grace (<i>coo-de-grass</i>). Finishing stroke.</td> - </tr> - <tr> - <td class="tdl">Coup de main (<i>coo-de-main</i>). Sudden enterprize.</td> - </tr> - <tr> - <td class="tdl">Coup d’œil (<i>coo-deil</i>) View, or Glance.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Debut (<i>de-bu</i>). Beginning.</td> - </tr> - <tr> - <td class="tdl">Denouement (<i>de-nooa-mong</i>). Finishing, or Winding up.</td> - </tr> - <tr> - <td class="tdl">Dernier ressort (<i>dern-yair-res-sor</i>). Last resort.</td> - </tr> - <tr> - <td class="tdl">Depôt (<i>dee-po</i>). Store, or Magazine.</td> - </tr> - <tr> - <td class="tdl">Dieu et mon droit (<i>dew-a-mon-drwau</i>). God and my right.</td> - </tr> - <tr> - <td class="tdl">Double entendre (<i>doo-blean-tan-der</i>). Double meaning.</td> - </tr> - <tr> - <td class="tdl">Douceur (<i>doo-seur</i>). A bribe.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Eclaircissement (<i>ec-lair-cis-mong</i>). Explanation.</td> - </tr> - <tr> - <td class="tdl">Eclat (<i>ec-la</i>). Splendour.</td> - </tr> - <tr> - <td class="tdl">Eleve (<i>el-ave</i>). Pupil.</td> - </tr> - <tr> - <td class="tdl">En bon point (<i>ang-bon-poing</i>). Jolly.</td> - </tr> - <tr> - <td class="tdl">En flute (<i>ang-flute</i>). Carrying guns on the upper deck only.</td> - </tr> - <tr> - <td class="tdl">En masse (<i>ang-mass</i>). In a mass.</td> - </tr> - <tr> - <td class="tdl">En passant (<i>ang-pas-sang</i>). By the way.</td> - </tr> - <tr> - <td class="tdl">Ennui (<i>ang-wee</i>). Tiresomeness.</td> - </tr> - <tr> - <td class="tdl">Entreé (<i>ong-tray</i>). Entrance.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Faux pas (<i>fo-pa</i>). Misconduct.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Honi soit qui mal y pense (<i>ho-nee-swau kee mal e panss</i>). May evil happen to him who evil thinks.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Ich dien (<i>ik deen</i>). I serve.</td> - </tr> - <tr> - <td class="tdl">Incógnito. Disguised, or unknown.</td> - </tr> - <tr> - <td class="tdl">In pétto. Hid, or in reserve.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Je ne sais quoi (<i>ge-ne-say-kwan</i>). I know not what.</td> - </tr> - <tr> - <td class="tdl">Jeu de mots (<i>zheu-de-mo</i>). Play upon words.</td> - </tr> - <tr> - <td class="tdl">Jeu d’esprit (<i>zheu-de-sprie</i>). Play of wit.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">L’argent (<i>lar-zhang</i>). Money, or silver.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Mal-a-propos (<i>mal-ap-ro-po</i>). Unseasonable, or unseasonably.</td> - </tr> - <tr> - <td class="tdl">Mauvaise honte (<i>mo-vaiz honte</i>). Unbecoming bashfulness.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Nom de guerre (<i>nong des giair</i>). Assumed name.</td> - </tr> - <tr> - <td class="tdl">Nonchalance (<i>non-shal-ance</i>). Indifference.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Outre (<i>oot-ray</i>). Preposterous.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Perdue (<i>per-due</i>). Concealed.</td> - </tr> - <tr> - <td class="tdl">Petit maitre (<i>pette e maiter</i>). Fop.</td> - </tr> - <tr> - <td class="tdl">Protege (<i>pro-te-zhay</i>). A person patronized and protected.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Rouge (<i>rooge</i>). Red, or red paint.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Sang froid (<i>sang-froau</i>). Coolness.</td> - </tr> - <tr> - <td class="tdl">Sans (<i>sang</i>). Without.</td> - </tr> - <tr> - <td class="tdl">Savant (<i>sav-ang</i>). A learned man.</td> - </tr> - <tr> - <td class="tdl">Soi-disant (<i>swau-dee-zang</i>). Pretended.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Tête-a-tête (<i>tait-a-tait</i>). Face to face, or private conversation of two persons.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Unique (<i>yew-neek</i>). Singular.</td> - </tr> - <tr> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">Valet de chambre (<i>val’-e-de-shamb</i>). Footman.</td> - </tr> - <tr> - <td class="tdl">Vive le roi (<i>veev-ler-wau</i>). Long live the king.</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_40A">[40]</span></p> - -<table class="appndx-generic p2"> - <tr> - <td class="tdc" colspan="3"><span style="font-size: 120%; font-weight: bold; font-family: serif;"><i>EXPLANATION of LATIN WORDS and PHRASES in common use.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="3"><i>N. B. The pronunciation is the same as if the words were English;</i></td> - </tr> - <tr> - <td class="tdc" colspan="3"><i> but divided into distinct syllables, and accented as below</i>.</td> - </tr> - <tr> - <td class="tdc"> </td> - <td class="tdc"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ad cap-tan′dum. <i>To attract</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ad in-fin′-i-tum. <i>To infinity</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ad lib′-it-um. <i>At pleasure</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ad ref-er-end′-um. <i>For consideration</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ad va-lo′-rem. <i>According to value</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">A for-ti-o′-ri. <i>With stronger reason</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">A′-li-as. <i>Otherwise</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Al′-ib-i. <i>Proof of having been elsewhere</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Al′-ma ma′ter. <i>University</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ang′-li-ce. <i>In English</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">A pri-o′-ri. <i>From a prior reason</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ar-ca′num, or Ar-ca′-na. <i>Secret, or Secrets</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ar-gu-men′-tum ad hom′-in-em. <i>Personal argument</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Au′di al′-ter-am par′-tem. <i>Hear both sides</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Bo′-na fi′-de. <i>In reality.</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Cac-o-e′-thes scri-ben-di. <i>Passion for writing</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Com′-pos men′-tis. <i>In one’s senses</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Cre′-dat Ju-dæ′us. <i>I do not believe it</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Cum mul′-tis a′-li-is. <i>With many others</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Cum priv-i-le′-gi-o. <i>With privilege</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Da′-tum, or Da′-ta. <i>Point or points settled or determined</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">De fac′-to. <i>In fact</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">De′-i gra′-ti-a. <i>By the grace of God</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">De ju-re. <i>By right</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Dom′-in-e di′-re-ge nos. <i>O Lord direct us</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Dram′-a-tis per-so′-næ. <i>Characters represented</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Du-ran′-te be′-ne pla″-ci-to. <i>During pleasure</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Du-ran′-te vi′-ta. <i>During life</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Er′-go. <i>Therefore</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Er-ra′-ta. <i>Errors</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Est′-o per-pet′-u-a. <i>May it last for ever</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ex. <i>Late, or out of</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ex of-fi″-ci-o. <i>Officially</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ex par′-te. <i>On one side only</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Fac sim′-i-le. <i>An exact copy</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Fe′-lo de se. <i>Self-murderer</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Fi′-at. <i>Let it be done, or made</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Fi-nis. <i>End</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Gra′-tis. <i>For nothing</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ib-i′-dem. <i>In the same place</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">I′-dem. <i>The same</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Id est. <i>That is</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Im-pri-ma′-tur. <i>Let it be printed</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Im-pri′-mis. <i>In the first place</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">In cœ′-lo qui′-es. <i>In heaven is rest</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">In-for′-ma pau′-per-is. <i>As a pauper</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">In com-men′-dam. <i>For a time</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">In pro′-pri-a per-so′-na. <i>In person</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">In sta′-tu quo. <i>In the former state</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">In ter-ro′-rem. <i>As a warning</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ip′-se dix′-it. <i>Mere assertion</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ip′-so fac′-to. <i>By the mere fact</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">I′-tem. <i>Also, or article</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ju′-re di-vi′-no. <i>By divine right</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Lo′-cum te′-nens. <i>Deputy</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Mag′-na char′-ta (kar′-ta). <i>The great charter of England</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Me-men′-to mo′-ri. <i>Remember death</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Me′-um and tu′-um. <i>Mine and thine</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Mul-tum in par′-vo. <i>Much in a little</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ne plus ul′-tra. <i>Greatest extent</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">No′-lens vo′-lens. <i>Willing or not</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Non com′-pos <i>or</i> Non com′-pos men′-tis. <i>Out of one´s senses</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">O tem′-po-ra, O mo′-res. <i>O the times, O the manners</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Om-nes. <i>All</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">O′-nus. <i>Burden</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Pas′-sim. <i>Every where</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Per se. <i>Alone, or by itself</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Pro bo′-no pub′-li-co. <i>For the public benefit</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Pro and con. <i>For and against</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Pro for′-ma. <i>For form’s sake</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Pro hac vi′-ce. <i>For this time</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Pro re na′-ta. <i>For the occasion</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Pro tem′-po-re. <i>For the time</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Quis sep-er-a-bit. <i>Who shall separate us?</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Quo an-i-mo. <i>Intention</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Quon′-dam. <i>Former</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Re-qui-es′-cat in pa′-ce. <i>May he rest in peace</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Re-sur′-gam. <i>I shall rise again</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Rex. <i>King</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Scan′-da-lum mag-na-tum. <i>Great scandal</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Sem′-per e-a′-dem, or sem′-per i′-dem. <i>Always the same</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Se-ri-a-tim. <i>In regular order</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Si′-ne di′-e. <i>Without naming a day</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Si′-ne qua non. <i>Indispensably requisite</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Su′-i gen-e-ris. <i>Unparalleled</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Sum′-mum bo′-num. <i>Greatest good</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Tri′-a junc′-ta in u′-no. <i>Three in one</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">U′-no vo′-ce. <i>Unanimously</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">U′-ti-le dul′-ci. <i>Utility with pleasure</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Va′-de me′-cum. <i>Constant companion</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Vel′-u-ti in spec-u-lum. <i>As in a glass</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Ver′-sus. <i>Against</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Vi′-a. <i>By the way of</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Vi′-ce. <i>In the room of</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Vi′-ce ver′-sa. <i>The reverse</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Vi′-de. <i>See</i></td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 3em;"> </span></td> - <td class="tdl" colspan="2">Vi-vant rex et re-gi-na. <i>Long live the king and queen</i></td> - </tr> -</table> - -<p><span class="pagenum" id="Page_41A">[41]</span></p> - -<table class="appndx-generic p2"> - <tr> - <td class="tdc" colspan="3"><span class="smcap" style="font-size: 120%; font-weight: bold; font-family: serif;">Roman Numerals.</span></td> - </tr> - <tr> - <td class="tdc" colspan="3">————————</td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdl">I.</td> - <td class="tdr">1.</td> - <td class="tdl">One.</td> - </tr> - <tr> - <td class="tdl">II.</td> - <td class="tdr">2.</td> - <td class="tdl">Two.</td> - </tr> - <tr> - <td class="tdl">III.</td> - <td class="tdr">3.</td> - <td class="tdl">Three.</td> - </tr> - <tr> - <td class="tdl">IV.</td> - <td class="tdr">4.</td> - <td class="tdl">Four.</td> - </tr> - <tr> - <td class="tdl">V.</td> - <td class="tdr">5.</td> - <td class="tdl">Five.</td> - </tr> - <tr> - <td class="tdl">VI.</td> - <td class="tdr">6.</td> - <td class="tdl">Six.</td> - </tr> - <tr> - <td class="tdl">VII.</td> - <td class="tdr">7.</td> - <td class="tdl">Seven.</td> - </tr> - <tr> - <td class="tdl">VIII.</td> - <td class="tdr">8.</td> - <td class="tdl">Eight.</td> - </tr> - <tr> - <td class="tdl">IX.</td> - <td class="tdr">9.</td> - <td class="tdl">Nine.</td> - </tr> - <tr> - <td class="tdl">X.</td> - <td class="tdr">10.</td> - <td class="tdl">Ten.</td> - </tr> - <tr> - <td class="tdl">XI.</td> - <td class="tdr">11.</td> - <td class="tdl">Eleven.</td> - </tr> - <tr> - <td class="tdl">XII.</td> - <td class="tdr">12.</td> - <td class="tdl">Twelve.</td> - </tr> - <tr> - <td class="tdl">XIII.</td> - <td class="tdr">13.</td> - <td class="tdl">Thirteen.</td> - </tr> - <tr> - <td class="tdl">XIV.</td> - <td class="tdr">14.</td> - <td class="tdl">Fourteen.</td> - </tr> - <tr> - <td class="tdl">XV.</td> - <td class="tdr">15.</td> - <td class="tdl">Fifteen.</td> - </tr> - <tr> - <td class="tdl">XVI.</td> - <td class="tdr">16.</td> - <td class="tdl">Sixteen.</td> - </tr> - <tr> - <td class="tdl">XVII.</td> - <td class="tdr">17.</td> - <td class="tdl">Seventeen.</td> - </tr> - <tr> - <td class="tdl">XVIII.</td> - <td class="tdr">18.</td> - <td class="tdl">Eighteen.</td> - </tr> - <tr> - <td class="tdl">XIX.</td> - <td class="tdr">19.</td> - <td class="tdl">Nineteen.</td> - </tr> - <tr> - <td class="tdl">XX.</td> - <td class="tdr">20.</td> - <td class="tdl">Twenty.</td> - </tr> - <tr> - <td class="tdl">XXI.</td> - <td class="tdr">21.</td> - <td class="tdl">Twenty-one.</td> - </tr> - <tr> - <td class="tdl">XXX.</td> - <td class="tdr">30.</td> - <td class="tdl">Thirty.</td> - </tr> - <tr> - <td class="tdl">XL.</td> - <td class="tdr">40.</td> - <td class="tdl">Forty.</td> - </tr> - <tr> - <td class="tdl">L.</td> - <td class="tdr">50.</td> - <td class="tdl">Fifty.</td> - </tr> - <tr> - <td class="tdl">LX.</td> - <td class="tdr">60.</td> - <td class="tdl">Sixty.</td> - </tr> - <tr> - <td class="tdl">LXX.</td> - <td class="tdr">70.</td> - <td class="tdl">Seventy.</td> - </tr> - <tr> - <td class="tdl">LXXX.</td> - <td class="tdr">80.</td> - <td class="tdl">Eighty.</td> - </tr> - <tr> - <td class="tdl">XC.</td> - <td class="tdr">90.</td> - <td class="tdl">Ninety.</td> - </tr> - <tr> - <td class="tdl">C.</td> - <td class="tdr">100.</td> - <td class="tdl">One Hundred.</td> - </tr> - <tr> - <td class="tdl">CC.</td> - <td class="tdr">200.</td> - <td class="tdl">Two Hundred.</td> - </tr> - <tr> - <td class="tdl">CCC.</td> - <td class="tdr">300.</td> - <td class="tdl">Three Hundred.</td> - </tr> - <tr> - <td class="tdl">CCCC.</td> - <td class="tdr">400.</td> - <td class="tdl">Four Hundred.</td> - </tr> - <tr> - <td class="tdl">D.</td> - <td class="tdr">500.</td> - <td class="tdl">Five Hundred.</td> - </tr> - <tr> - <td class="tdl">DC.</td> - <td class="tdr">600.</td> - <td class="tdl">Six Hundred.</td> - </tr> - <tr> - <td class="tdl">DCC.</td> - <td class="tdr">700.</td> - <td class="tdl">Seven Hundred.</td> - </tr> - <tr> - <td class="tdl">DCCC.</td> - <td class="tdr">800.</td> - <td class="tdl">Eight Hundred.</td> - </tr> - <tr> - <td class="tdl">DCCCC.</td> - <td class="tdr">900.</td> - <td class="tdl">Nine Hundred.</td> - </tr> - <tr> - <td class="tdl">M.</td> - <td class="tdr">1000.</td> - <td class="tdl">One Thousand.</td> - </tr> - <tr> - <td class="tdl">MM.</td> - <td class="tdr">2000.</td> - <td class="tdl">Two Thousand.</td> - </tr> - <tr> - <td class="tdl">MDCCCXXV.</td> - <td class="tdr">1825.</td> - <td class="tdl">One Thousand Eight Hundred</td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr"> </td> - <td class="tdl"> and Twenty Five.</td> - </tr> -</table> - -<p class="appndx-font">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.</p> - -<p class="appndx-font">The <i>annexing</i> a less number to a greater increases its value, and denotes the -sum of both; as VI. signifies six. The <i>prefixing</i> 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.</p> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<table class="appndx-generic p1"> - <tr> - <td class="tdc"><span style="font-size: 120%; font-weight: bold; font-family: serif;"><i>Abbreviations and Characters, in Common Use.</i></span></td> - </tr> - <tr> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdl">L. S. D. <i>Libra</i>, Pounds; <i>Solidi</i>, Shillings; <i>Denarii</i>, Pence.</td> - </tr> - <tr> - <td class="tdl">Cwt. One hundred weight, or 112 lbs.</td> - </tr> - <tr> - <td class="tdl">Q. or Qrs. A quarter or quarters of a hundred, or 28 lbs.</td> - </tr> - <tr> - <td class="tdl">lb. or lbs. A pound or several pounds.</td> - </tr> - <tr> - <td class="tdl">Oz. (℥) ounce or ounces.</td> - </tr> - <tr> - <td class="tdl">Dwts. Pennyweights.</td> - </tr> - <tr> - <td class="tdl">Dr. (ʒ) Drams; ℈ scruples; grs. grains.</td> - </tr> - <tr> - <td class="tdl">Bk. Book; ch. chapter; v. verse; ¶ paragraph; § section.</td> - </tr> - <tr> - <td class="tdl">Fol. folio; 4to. quarto; 8vo. octavo; 12mo. duodecimo.</td> - </tr> - <tr> - <td class="tdl">° ′ ″ Hours, minutes, and seconds of Time; or Degrees, minutes</td> - </tr> - <tr> - <td class="tdl">  and seconds, in Geographical and Astronomical Measurement.</td> - </tr> - <tr> - <td class="tdl">Yr. Year; Qr. Quarter; Mo. Month; Wk. Week; D. Day.</td> - </tr> - <tr> - <td class="tdl">Jan. January; Feb. February; Mar. March; Ap. April;</td> - </tr> - <tr> - <td class="tdl">  Aug. August; Sept. September; Oct. October;</td> - </tr> - <tr> - <td class="tdl">  Nov. November; Dec. December.</td> - </tr> - <tr> - <td class="tdl">Yd. Yard; Ft. foot or feet; In. inches.</td> - </tr> - <tr> - <td class="tdl">Pt. Pint; Qt. Quart; Gal. Gallon; Fir. Firkin; Kil. Kilderkin;</td> - </tr> - <tr> - <td class="tdl">  Bar. Barrel; Hhd. Hogshead; P. Pipe; B. Butt; T. Tun.</td> - </tr> - <tr> - <td class="tdl">P. Pole, Perch, Rod, or Lug; R. Rood; M. Mile; F. Furlong.</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_42A">[42]</span></p> - -<table class="appndx-generic-monospace p2" style="max-width: 25em;"> - <tr> - <td class="tdc" colspan="2"><span class="smcap" style="font-size: 110%; font-weight: bold; font-family: serif;"><b>Forms of a Receipt, Notes, &c.</b></span>*</td> - </tr> - <tr> - <td class="tdc" colspan="2">————————</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">Receipt.</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl" colspan="2">  Received, January 6th, 1825, of <span class="no-wrap">A—— B——,</span> Esq. -Seventeen Pounds and Ten Shillings, for one Quarter’s -Wages,† due Dec. 25th last.</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl">  ————————</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl">  £17 10 0</td> - <td class="tdr">James Handy.  </td> - </tr> - <tr> - <td class="tdl">  ————————</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">Note of Hand, or Promissory Note.</td> - </tr> - <tr> - <td class="tdc" colspan="2">——————</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl">  ———————</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl">  £25 0 0</td> - <td class="tdr"><i>London, April 5th, 1825.</i>  </td> - </tr> - <tr> - <td class="tdl">  ———————</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl" colspan="2">  On Demand,‡ I promise to pay to Mr. <span class="no-wrap">C—— D——,</span> -or Order, the sum of Twenty-Five Pounds, for value received.</td> - </tr> - <tr> - <td class="tdr" colspan="2">Richard Pearson,  </td> - </tr> - <tr> - <td class="tdr" colspan="2"><i>No. 101, Essex St. Strand</i>.</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">Draft, or Bill.</td> - </tr> - <tr> - <td class="tdc" colspan="2">——————</td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl">  ————————</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl">  £75 10 0</td> - <td class="tdr"><i>London, March 17th, 1825.</i>  </td> - </tr> - <tr> - <td class="tdl">  ————————</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl" colspan="2">  Two Months§ after Date pay to my Order Seventy-Five -Pounds and Ten Shillings, for value received.</td> - </tr> - <tr> - <td class="tdc"><i>To Charles H. Lewis, Esq.</i></td> - <td class="tdr">James Smith.</td> - </tr> - <tr> - <td class="tdc"><i>Merchant, Liverpool.</i></td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">————————————</td> - </tr> - <tr> - <td class="tdl" colspan="2">  N.B. A Draft is payable by the Person on whom it is drawn, -it must be accepted by him, in <i>writing</i>, on the <i>face</i> of it.</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl x-small" colspan="2">* For the <i>Stamps</i> for RECEIPTS, NOTES, &c. see page <a href="#Page_48A">48</a>.</td> - </tr> - <tr> - <td class="tdl x-small" colspan="2">† Rent,—on Account,—or, in full,—or, as the case may be.</td> - </tr> - <tr> - <td class="tdl x-small" colspan="2">‡ Two Months after Date, or, as the case may be.</td> - </tr> - <tr> - <td class="tdl x-small" colspan="2">§ On Demand,—or, at Six Months, or as the case may be.</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_43A">[43]</span></p> - -<table class="appndx-generic-monospace p2"> - <tr> - <td class="tdc" colspan="2"><span style="font-size: 110%; font-weight: bold; font-family: serif;">MULTIPLICATION TABLE,</span></td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2"><span style="font-family: serif;"><i>With the Pence Added.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="2"> </td> - </tr> - <tr> - <td class="tdl border-right border-top"> </td> - <td class="tdl pre border-top"><i> s. d.</i></td> - </tr> - <tr> - <td class="tdl border-right">Twice     2 are   4 </td> - <td class="tdl"> 0  4 </td> - </tr> - <tr> - <td class="tdl border-right">          3 ...   6 </td> - <td class="tdl"> 0  6 </td> - </tr> - <tr> - <td class="tdl border-right">          4 ...   8 </td> - <td class="tdl"> 0  8 </td> - </tr> - <tr> - <td class="tdl border-right">          5 ...  10 </td> - <td class="tdl"> 0 10 </td> - </tr> - <tr> - <td class="tdl border-right">          6 ...  12 </td> - <td class="tdl"> 1  0 </td> - </tr> - <tr> - <td class="tdl border-right">          7 ...  14 </td> - <td class="tdl"> 1  2 </td> - </tr> - <tr> - <td class="tdl border-right">          8 ...  16 </td> - <td class="tdl"> 1  4 </td> - </tr> - <tr> - <td class="tdl border-right">          9 ...  18 </td> - <td class="tdl"> 1  6 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  20 </td> - <td class="tdl"> 1  8 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  22 </td> - <td class="tdl"> 1 10 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ...  24 </td> - <td class="tdl pre border-bottom"> 2  0 </td> - </tr> - <tr> - <td class="tdl border-right">3 times   3 are   9 </td> - <td class="tdl"> 0  9 </td> - </tr> - <tr> - <td class="tdl border-right">          4 ...  12 </td> - <td class="tdl"> 1  0 </td> - </tr> - <tr> - <td class="tdl border-right">          5 ...  15 </td> - <td class="tdl"> 1  3 </td> - </tr> - <tr> - <td class="tdl border-right">          6 ...  18 </td> - <td class="tdl"> 1  6 </td> - </tr> - <tr> - <td class="tdl border-right">          7 ...  21 </td> - <td class="tdl"> 1  9 </td> - </tr> - <tr> - <td class="tdl border-right">          8 ...  24 </td> - <td class="tdl"> 2  0 </td> - </tr> - <tr> - <td class="tdl border-right">          9 ...  27 </td> - <td class="tdl"> 2  3 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  30 </td> - <td class="tdl"> 2  6 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  33 </td> - <td class="tdl"> 2  9 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ...  36 </td> - <td class="tdl pre border-bottom"> 3  0 </td> - </tr> - <tr> - <td class="tdl border-right">4 times   4 are  16 </td> - <td class="tdl"> 1  4 </td> - </tr> - <tr> - <td class="tdl border-right">          5 ...  20 </td> - <td class="tdl"> 1  8 </td> - </tr> - <tr> - <td class="tdl border-right">          6 ...  24 </td> - <td class="tdl"> 2  0 </td> - </tr> - <tr> - <td class="tdl border-right">          7 ...  28 </td> - <td class="tdl"> 2  4 </td> - </tr> - <tr> - <td class="tdl border-right">          8 ...  32 </td> - <td class="tdl"> 2  8 </td> - </tr> - <tr> - <td class="tdl border-right">          9 ...  36 </td> - <td class="tdl"> 3  0 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  40 </td> - <td class="tdl"> 3  4 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  44 </td> - <td class="tdl"> 3  8 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ...  48 </td> - <td class="tdl border-bottom"> 4  0 </td> - </tr> - <tr> - <td class="tdl border-right">5 times   5 are  25 </td> - <td class="tdl"> 2  1 </td> - </tr> - <tr> - <td class="tdl border-right">          6 ...  30 </td> - <td class="tdl"> 2  6 </td> - </tr> - <tr> - <td class="tdl border-right">          7 ...  35 </td> - <td class="tdl"> 2 11 </td> - </tr> - <tr> - <td class="tdl border-right">          8 ...  40 </td> - <td class="tdl"> 3  4 </td> - </tr> - <tr> - <td class="tdl border-right">          9 ...  45 </td> - <td class="tdl"> 3  9 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  50 </td> - <td class="tdl"> 4  2 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  55 </td> - <td class="tdl"> 4  7 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ...  60 </td> - <td class="tdl border-bottom"> 5  0 </td> - </tr> - <tr> - <td class="tdl border-right">6 times   6 are  36 </td> - <td class="tdl"> 3  0 </td> - </tr> - <tr> - <td class="tdl border-right">          7 ...  42 </td> - <td class="tdl"> 3  6 </td> - </tr> - <tr> - <td class="tdl border-right">          8 ...  48 </td> - <td class="tdl"> 4  0 </td> - </tr> - <tr> - <td class="tdl border-right">          9 ...  54 </td> - <td class="tdl"> 4  6 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  60 </td> - <td class="tdl"> 5  0 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  66 </td> - <td class="tdl"> 5  6 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ...  72 </td> - <td class="tdl border-bottom"> 6  0 </td> - </tr> - <tr> - <td class="tdl border-right">7 times   7 are  49 </td> - <td class="tdl"> 4  1 </td> - </tr> - <tr> - <td class="tdl border-right">          8 ...  56 </td> - <td class="tdl"> 4  8 </td> - </tr> - <tr> - <td class="tdl border-right">          9 ...  63 </td> - <td class="tdl"> 5  3 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  70 </td> - <td class="tdl"> 5 10 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  77 </td> - <td class="tdl"> 6  5 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ...  84 </td> - <td class="tdl border-bottom"> 7  0 </td> - </tr> - <tr> - <td class="tdl border-right">8 times   8 are  64 </td> - <td class="tdl"> 5  4 </td> - </tr> - <tr> - <td class="tdl border-right">          9 ...  72 </td> - <td class="tdl"> 6  0 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  80 </td> - <td class="tdl"> 6  8 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  88 </td> - <td class="tdl"> 7  4 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ...  96 </td> - <td class="tdl border-bottom"> 8  0 </td> - </tr> - <tr> - <td class="tdl border-right">9 times   9 are  81 </td> - <td class="tdl"> 6  9 </td> - </tr> - <tr> - <td class="tdl border-right">         10 ...  90 </td> - <td class="tdl"> 7  6 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ...  99 </td> - <td class="tdl"> 8  3 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ... 108 </td> - <td class="tdl border-bottom"> 9  0 </td> - </tr> - <tr> - <td class="tdl border-right">10 times 10 are 100 </td> - <td class="tdl"> 8  4 </td> - </tr> - <tr> - <td class="tdl border-right">         11 ... 110 </td> - <td class="tdl"> 9  2 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ... 120 </td> - <td class="tdl border-bottom">10  0 </td> - </tr> - <tr> - <td class="tdl border-right">11 times 11 are 121 </td> - <td class="tdl">10  1 </td> - </tr> - <tr> - <td class="tdl border-right border-bottom">         12 ... 132 </td> - <td class="tdl border-bottom">11  0 </td> - </tr> - <tr> - <td class="tdl border-right">12 times 12 are 144 </td> - <td class="tdl pre">12  0 </td> - </tr> -</table> - -<p class="appndx-font">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.</p> - -<p class="appndx-font"><span class="smcap">Use</span> and <span class="smcap">Application</span>.—How much do 7 pounds of sugar come -to at ten-pence per lb.—<i>Ans.</i> 7 times 10, or 10 times 7, are 70, -and 70 pence are five shillings and ten pence, the value of the -sugar.</p> - -<p><span class="pagenum" id="Page_44A">[44]</span></p> - -<table class="appndx-generic p2"> - <tr> - <td class="tdc" colspan="4"><span style="font-size: 120%; font-weight: bold; font-family: serif;">MONEY TABLES.</span></td> - </tr> - <tr> - <td class="tdc" colspan="4"> </td> - </tr> - <tr> - <td class="tdr">4</td> - <td class="tdl">Farthings make</td> - <td class="tdr">1</td> - <td class="tdl">Penny</td> - </tr> - <tr> - <td class="tdr">12</td> - <td class="tdl">Pence</td> - <td class="tdr">1</td> - <td class="tdl">Shilling</td> - </tr> - <tr> - <td class="tdr">20</td> - <td class="tdl">Shillings</td> - <td class="tdr">1</td> - <td class="tdl">Sovereign or a Pound</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="4"> </td> - </tr> - <tr> - <td class="tdc border-top" colspan="4"> </td> - </tr> -</table> - -<table class="appndx-generic-monospace p1"> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">PENCE TABLES.</span></td> - </tr> - <tr> - <td class="tdr"><i>Pence.</i></td> - <td class="tdc"> </td> - <td class="tdc"> <i>s.</i> <i>d.</i></td> - </tr> - <tr> - <td class="tdr">  20  </td> - <td class="tdc">are</td> - <td class="tdc"> 1  8 </td> - </tr> - <tr> - <td class="tdr">  30  </td> - <td class="tdc">...</td> - <td class="tdc"> 2  6 </td> - </tr> - <tr> - <td class="tdr">  40  </td> - <td class="tdc">...</td> - <td class="tdc"> 3  4 </td> - </tr> - <tr> - <td class="tdr">  50  </td> - <td class="tdc">...</td> - <td class="tdc"> 4  2 </td> - </tr> - <tr> - <td class="tdr">  60  </td> - <td class="tdc">...</td> - <td class="tdc"> 5  0 </td> - </tr> - <tr> - <td class="tdr">  70  </td> - <td class="tdc">...</td> - <td class="tdc"> 5 10 </td> - </tr> - <tr> - <td class="tdr">  80  </td> - <td class="tdc">...</td> - <td class="tdc"> 6  8 </td> - </tr> - <tr> - <td class="tdr">  90  </td> - <td class="tdc">...</td> - <td class="tdc"> 7  6 </td> - </tr> - <tr> - <td class="tdr"> 100  </td> - <td class="tdc">...</td> - <td class="tdc"> 8  4 </td> - </tr> - <tr> - <td class="tdr"> 110  </td> - <td class="tdc">...</td> - <td class="tdc"> 9  2 </td> - </tr> - <tr> - <td class="tdr"> 120  </td> - <td class="tdc">...</td> - <td class="tdc">10  0 </td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="3"> </td> - </tr> - <tr> - <td class="tdr"><i>Pence.</i></td> - <td class="tdc"> </td> - <td class="tdc"> <i>s.</i> <i>d.</i></td> - </tr> - <tr> - <td class="tdr">  12  </td> - <td class="tdc">are</td> - <td class="tdc"> 1  0 </td> - </tr> - <tr> - <td class="tdr">  24  </td> - <td class="tdc">...</td> - <td class="tdc"> 2  0 </td> - </tr> - <tr> - <td class="tdr">  36  </td> - <td class="tdc">...</td> - <td class="tdc"> 3  0 </td> - </tr> - <tr> - <td class="tdr">  48  </td> - <td class="tdc">...</td> - <td class="tdc"> 4  0 </td> - </tr> - <tr> - <td class="tdr">  60  </td> - <td class="tdc">...</td> - <td class="tdc"> 5  0 </td> - </tr> - <tr> - <td class="tdr">  72  </td> - <td class="tdc">...</td> - <td class="tdc"> 6  0 </td> - </tr> - <tr> - <td class="tdr">  84  </td> - <td class="tdc">...</td> - <td class="tdc"> 7  0 </td> - </tr> - <tr> - <td class="tdr">  96  </td> - <td class="tdc">...</td> - <td class="tdc"> 8  0 </td> - </tr> - <tr> - <td class="tdr"> 108  </td> - <td class="tdc">...</td> - <td class="tdc"> 9  0 </td> - </tr> - <tr> - <td class="tdr"> 120  </td> - <td class="tdc">...</td> - <td class="tdc">10  0 </td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="3"> </td> - </tr> - <tr> - <td class="tdc border-top" colspan="3"> </td> - </tr> -</table> - -<table class="appndx-generic-monospace p1"> - <tr> - <td class="tdc" colspan="3"><span style="font-family: serif;">TABLE OF SHILLINGS.</span></td> - </tr> - <tr> - <td class="tdc"><i>Shillings.</i></td> - <td class="tdc"> </td> - <td class="tdl"> <i>£.</i> <i>s.</i> <i>d.</i></td> - </tr> - <tr> - <td class="tdc">  20</td> - <td class="tdc">make</td> - <td class="tdl"> 1   0  0</td> - </tr> - <tr> - <td class="tdc">  30</td> - <td class="tdc">...</td> - <td class="tdl"> 1  10  0</td> - </tr> - <tr> - <td class="tdc">  40</td> - <td class="tdc">...</td> - <td class="tdl"> 2   0  0</td> - </tr> - <tr> - <td class="tdc">  50</td> - <td class="tdc">...</td> - <td class="tdl"> 2  10  0</td> - </tr> - <tr> - <td class="tdc">  60</td> - <td class="tdc">...</td> - <td class="tdl"> 3   0  0</td> - </tr> - <tr> - <td class="tdc">  70</td> - <td class="tdc">...</td> - <td class="tdl"> 3  10  0</td> - </tr> - <tr> - <td class="tdc">  80</td> - <td class="tdc">...</td> - <td class="tdl"> 4   0  0</td> - </tr> - <tr> - <td class="tdc">  90</td> - <td class="tdc">...</td> - <td class="tdl"> 4  10  0</td> - </tr> - <tr> - <td class="tdc"> 100</td> - <td class="tdc">...</td> - <td class="tdl"> 5   0  0</td> - </tr> - <tr> - <td class="tdc"> 105</td> - <td class="tdc">...</td> - <td class="tdl"> 5   5  0</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="3"> </td> - </tr> - <tr> - <td class="tdc border-top" colspan="3"> </td> - </tr> -</table> - -<table class="appndx-generic p1"> - <tr> - <td class="tdc" colspan="3">EVEN PARTS OF A SHILLING.</td> - </tr> - <tr> - <td class="tdr"><i>d.</i></td> - <td class="tdc"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdr">6 </td> - <td class="tdc">is</td> - <td class="tdl">half</td> - </tr> - <tr> - <td class="tdr">4 </td> - <td class="tdc">..</td> - <td class="tdl">1-3d</td> - </tr> - <tr> - <td class="tdr">3 </td> - <td class="tdc">..</td> - <td class="tdl">1-4th</td> - </tr> - <tr> - <td class="tdr">2 </td> - <td class="tdc">..</td> - <td class="tdl">1-6th</td> - </tr> - <tr> - <td class="tdr">1½</td> - <td class="tdc">..</td> - <td class="tdl">1-8th</td> - </tr> - <tr> - <td class="tdr">1 </td> - <td class="tdc">..</td> - <td class="tdl">1-12th</td> - </tr> - <tr> - <td class="tdr">¾ </td> - <td class="tdc">..</td> - <td class="tdl">1-16th</td> - </tr> - <tr> - <td class="tdr">½ </td> - <td class="tdc">..</td> - <td class="tdl">1-24th</td> - </tr> - <tr> - <td class="tdr">¼ </td> - <td class="tdc">..</td> - <td class="tdl">1-48th</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="3"> </td> - </tr> - <tr> - <td class="tdc border-top" colspan="3"> </td> - </tr> -</table> - -<table class="appndx-generic p1"> - <tr> - <td class="tdc" colspan="3">EVEN PARTS OF A SOVEREIGN<br>OR POUND.</td> - </tr> - <tr> - <td class="tdr"><i>s.</i> <i>d.</i></td> - <td class="tdc"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdr">10  0</td> - <td class="tdc">is</td> - <td class="tdl">half</td> - </tr> - <tr> - <td class="tdr"> 6  8</td> - <td class="tdc">..</td> - <td class="tdl">1-3d</td> - </tr> - <tr> - <td class="tdr"> 5  0</td> - <td class="tdl">or a Crown</td> - <td class="tdl">1-4th</td> - </tr> - <tr> - <td class="tdr"> 4  0</td> - <td class="tdc">..</td> - <td class="tdl">1-5th</td> - </tr> - <tr> - <td class="tdr"> 3  4</td> - <td class="tdc">..</td> - <td class="tdl">1-6th</td> - </tr> - <tr> - <td class="tdr"> 2  6</td> - <td class="tdl">or half a Crown</td> - <td class="tdl">1-8th</td> - </tr> - <tr> - <td class="tdr"> 2  0</td> - <td class="tdc">..</td> - <td class="tdl">1-10th</td> - </tr> - <tr> - <td class="tdr"> 1  8</td> - <td class="tdc">..</td> - <td class="tdl">1-12th</td> - </tr> - <tr> - <td class="tdr"> 1  0</td> - <td class="tdc">..</td> - <td class="tdl">1-20th</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="3"> </td> - </tr> - <tr> - <td class="tdc border-top" colspan="3"> </td> - </tr> -</table> - -<p class="noindent center appndx-font p1">THE VALUE OF GOLD AND SILVER.</p> - -<p class="appndx-font"><span class="smcap">Gold.</span>—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.</p> - -<p class="appndx-font"><span class="smcap">Silver.</span>—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.</p> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<table class="appndx-generic-monospace p2"> - <tr> - <td class="tdc" colspan="5"><span style="font-size: 110%; font-weight: bold; font-family: serif;"><i>Characters used in Accounts, for the Sake of Brevity.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="5"> </td> - </tr> - <tr> - <td class="tdl">     + Plus, or More,</td> - <td class="tdl">  </td> - <td class="tdl">Addition,</td> - <td class="tdl"> thus,</td> - <td class="tdr">3 + 4 =  7</td> - </tr> - <tr> - <td class="tdl">     - Minus, or Less,</td> - <td class="tdl">  </td> - <td class="tdl">Subtraction,</td> - <td class="tdl"> ...</td> - <td class="tdr">5 - 3 =  2</td> - </tr> - <tr> - <td class="tdl">     × Multiply,</td> - <td class="tdl">  </td> - <td class="tdl">Multiplication,</td> - <td class="tdl"> ...</td> - <td class="tdr">3 × 4 = 12</td> - </tr> - <tr> - <td class="tdl">     ÷ Divide,</td> - <td class="tdl">  </td> - <td class="tdl">Division,</td> - <td class="tdl"> ...</td> - <td class="tdr">12 ÷ 3 =  4</td> - </tr> - <tr> - <td class="tdl">     = Equal,</td> - <td class="tdl">  </td> - <td class="tdl">Equality,</td> - <td class="tdl"> ...</td> - <td class="tdr">6 + 6 = 12</td> - </tr> - <tr> - <td class="tdl">: :: : Proportion,</td> - <td class="tdl">  </td> - <td class="tdl">Proportionality,</td> - <td class="tdl"> ...</td> - <td class="tdr">1:4::3:12</td> - </tr> -</table> - -<p><span class="pagenum" id="Page_45A">[45]</span></p> - -<table class="appndx-generic-monospace p2"> - <tr> - <td class="tdc" colspan="3"><span style="font-size: 110%; font-weight: bold; font-family: serif;"><i>A Table of Customary Weights and Measures.</i></span></td> - </tr> - <tr> - <td class="tdc" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"> </td> - <td class="tdr border-right"><i>lbs.</i></td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">A Firkin of Butter is</td> - <td class="tdr border-right"> 56 </td> - <td class="tdl">42 Feet is a Ton of Shipping.</td> - </tr> - <tr> - <td class="tdl">A Barrel of Do. or 4 Firkins</td> - <td class="tdr border-right"> 224 </td> - <td class="tdl">40 Feet  of rough,  or 50  Feet of</td> - </tr> - <tr> - <td class="tdl">A Firkin of Soap</td> - <td class="tdr border-right"> 64 </td> - <td class="tdl">  hewn  Timber  is a Load  -or Ton.</td> - </tr> - <tr> - <td class="tdl">A Barrel of Do. or 4 Firkins</td> - <td class="tdr border-right"> 256 </td> - <td class="tdl">A Dozen is 12; a long Dozen is 13.</td> - </tr> - <tr> - <td class="tdl">A Barrel of Pot-ashes</td> - <td class="tdr border-right"> 200 </td> - <td class="tdl">A Gross is 12 Dozen, or 144.</td> - </tr> - <tr> - <td class="tdl">A Barrel of Anchovies</td> - <td class="tdr border-right"> 30 </td> - <td class="tdl">A Pace is 3 Feet or a Yard.</td> - </tr> - <tr> - <td class="tdl">A Barrel of Candles</td> - <td class="tdr border-right"> 120 </td> - <td class="tdl">   Mathematicians  conceive  every</td> - </tr> - <tr> - <td class="tdl">A Stone of Butchers’ Meat</td> - <td class="tdr border-right"> 8 </td> - <td class="tdl">Circle  to  be  divided  into  360</td> - </tr> - <tr> - <td class="tdl">A Stone, Horsemen’s weight,</td> - <td class="tdr border-right"> </td> - <td class="tdl">equal  Parts, called  Degrees, and</td> - </tr> - <tr> - <td class="tdl">  or Butchers’ Meat in the</td> - <td class="tdr border-right"> </td> - <td class="tdl">each  Degree into  60 equal parts,</td> - </tr> - <tr> - <td class="tdl">  country</td> - <td class="tdr border-right"> 14 </td> - <td class="tdl">called  Seconds, and  each  Second</td> - </tr> - <tr> - <td class="tdl">A Stone of Glass, 5 lbs. and,</td> - <td class="tdr border-right"> </td> - <td class="tdl">subdivided  into 60 smaller parts,</td> - </tr> - <tr> - <td class="tdl">  a Seam of Do. or 24 Stones</td> - <td class="tdr border-right"> 120 </td> - <td class="tdl">called thirds, and so on.</td> - </tr> - <tr> - <td class="tdl border-right" colspan="2">A Quire of Paper is 24 Sheets.</td> - <td class="tdl">   The  Diameter of a Circle is  a</td> - </tr> - <tr> - <td class="tdl border-right" colspan="2">A Ream of Paper is 20 Quires.</td> - <td class="tdl">straight line drawn from  one side</td> - </tr> - <tr> - <td class="tdl border-right" colspan="2">A Bundle of Paper is 2 Reams.</td> - <td class="tdl">to  the other through  the centre;</td> - </tr> - <tr> - <td class="tdl border-right" colspan="2">A Cord or Stack of Wood is</td> - <td class="tdl">and is one-third of  the circumfe-</td> - </tr> - <tr> - <td class="tdl border-right" colspan="2">  108 solid Feet.</td> - <td class="tdl">rence.</td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> -</table> - -<div class="figcenter illowe04" style="max-width: 4em;"> - <img class="w100" src="images/diamond-rule.jpg" alt="small diamond rule"> -</div> - -<table class="p2"> - <tr> - <td class="tdc"><span style="font-weight: bold;">TABLES OF WEIGHTS AND MEASURES.</span></td> - </tr> -</table> - -<table class="appndx-generic-monospace p1" style="width: 30em;"> - <tr> - <td class="tdc" colspan="2">TROY WEIGHT.</td> - </tr> - <tr> - <td class="tdl" colspan="2"><p class="hanging x-small mb0">N.B. <i>The Imperial Standard Troy Pound</i>, -established in 1758, containing 5760 -Grains, became, May 1, 1825, the <span class="allsmcap">ONLY</span> -<i>genuine standard weight from which all -other weights are to be derived, computed, -and ascertained</i>.</p></td> - </tr> - <tr> - <td class="tdl">24 Grains make</td> - <td class="tdl"> 1 Pennyweight</td> - </tr> - <tr> - <td class="tdl">20 Pennyweights</td> - <td class="tdl"> 1 Ounce</td> - </tr> - <tr> - <td class="tdl">12 Ounces</td> - <td class="tdl"> 1 Pound</td> - </tr> - <tr> - <td class="tdl" colspan="2"><p class="hanging x-small mt0 mb0">The proportion that <i>Avoirdupois</i> bears -to <i>Troy</i> 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 <i>Avoirdupois</i> makes 14 oz. -11 dwt. and 16 grains <i>Troy</i>; and 9 -pounds Avoirdupois are equal to nearly -11 pounds Troy.</p></td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="2"><p class="hanging x-small mt0">⁂ By <i>Troy</i> weight Jewels, Gold, Silver, -&c. are weighed.</p></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">AVOIRDUPOIS WEIGHT.</td> - </tr> - <tr> - <td class="tdl" colspan="2"><p class="hanging x-small mb0">N.B. This weight is derived from the <i>Imperial -Standard Troy Pound</i>, 7000 grains -Troy making one pound <i>Avoirdupois</i>, -and the proportion it bears to <i>Troy</i> -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.</p></td> - </tr> - <tr> - <td class="tdl">16 Drams make</td> - <td class="tdl"> 1 Ounce</td> - </tr> - <tr> - <td class="tdl">16 Ounces</td> - <td class="tdl"> 1 Pound</td> - </tr> - <tr> - <td class="tdl">28 Pounds</td> - <td class="tdl"> ¼ of a Cwt.</td> - </tr> - <tr> - <td class="tdl">4 Qrtrs. (112 lb.)</td> - <td class="tdl"> 1 Cwt.</td> - </tr> - <tr> - <td class="tdl">20 Hundreds</td> - <td class="tdl"> 1 Ton</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="2"><p class="hanging x-small mt0">⁂ By this weight Bread, Butter, -Cheese, Meat, Grocery, Drugs, and -all coarse goods that have <i>waste</i>, are -bought and sold.</p></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">APOTHECARIES’ WEIGHT.</td> - </tr> - <tr> - <td class="tdl">20 Grains make</td> - <td class="tdl"> 1 Scruple</td> - </tr> - <tr> - <td class="tdl">3 Scruples</td> - <td class="tdl"> 1 Dram</td> - </tr> - <tr> - <td class="tdl">8 Drams</td> - <td class="tdl"> 1 Ounce</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="2"><p class="hanging x-small mt0">⁂ Apothecaries compound their medicines -by this weight, but they buy -and sell by Avoirdupois Weight.</p></td> - </tr> -</table> - -<p><span class="pagenum" id="Page_46A">[46]</span></p> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="4"> </td> - </tr> - <tr> - <td class="tdc" colspan="4">BREAD.</td> - </tr> - <tr> - <td class="tdl"><span class="x-small"> </span></td> - <td class="tdl"><span class="x-small">lbs.</span></td> - <td class="tdl"><span class="x-small">oz.</span></td> - <td class="tdl"><span class="x-small">dwts.</span>    </td> - </tr> - <tr> - <td class="tdl">A Peck Loaf weighs</td> - <td class="tdl">17</td> - <td class="tdl"> 6</td> - <td class="tdl"> 2</td> - </tr> - <tr> - <td class="tdl">  Half do.</td> - <td class="tdl"> 8</td> - <td class="tdl">11</td> - <td class="tdl"> 1</td> - </tr> - <tr> - <td class="tdl">  Quartern do.</td> - <td class="tdl"> 4</td> - <td class="tdl"> 5</td> - <td class="tdl"> 8</td> - </tr> - <tr> - <td class="tdl">  Half Quartern do.</td> - <td class="tdl"> 2</td> - <td class="tdl"> 2</td> - <td class="tdl">12</td> - </tr> - <tr> - <td class="tdl" colspan="4"><p class="hanging x-small mt0 mb0">Note.—By a late act, Bakers in London -and within 10 miles thereof are to sell -bread by the <i>pound only</i>, 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.</p></td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="4"><p class="hanging x-small mt0">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.</p></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">THE NEW<br>MEASURES OF CAPACITY.</td> - </tr> - <tr> - <td class="tdl" colspan="2"><p class="hanging x-small mt0 mb0"><span class="smcap">Wine</span>, <span class="smcap">Spirituous Liquors</span>, <span class="smcap">Ale</span>, -<span class="smcap">Beer</span>, and <i>all sorts of Liquids</i>, as well -as <span class="smcap">Corn</span>, <i>and all kinds of Dry Goods</i>, are -<i>now</i> bought and sold by <i>one</i> measure -<i>only</i>; of which the <i>basis</i> is the <span class="allsmcap">GALLON</span>, -containing <i>ten pounds</i> Avoirdupois -of distilled or rain water, and -called <i>the Imperial Standard Gallon</i>.</p></td> - </tr> - <tr> - <td class="tdl" colspan="2"><p class="hanging x-small mt0 mb0">This new measure is <i>larger</i> than the former -<span class="smcap">Wine</span> <i>Measure</i> by about <i>one-fifth</i>; -therefore a gallon of Wine, or other -article, that is worth 5s. by the <i>old</i> -Wine Measure, is worth 6s. by <i>this</i> -measure; and so on at the rate of 2½d. -<i>more</i> in every shilling: and the present -<i>new</i> gallon being <i>smaller</i> than the former -<span class="smcap">Beer</span> and <span class="smcap">Ale</span> Gallon by <i>one-sixtieth</i> -part, the difference will be 1d. -upon 5s. <i>less</i> than by the <i>old</i> measure; -that is one farthing upon 15d. <i>less</i>, -whatever may be the amount.</p></td> - </tr> - <tr> - <td class="tdl">4 Gills make</td> - <td class="tdl"> 1 Pint</td> - </tr> - <tr> - <td class="tdl">2 Pints</td> - <td class="tdl"> 1 Quart</td> - </tr> - <tr> - <td class="tdl">4 Quarts</td> - <td class="tdl"> 1 Gallon</td> - </tr> - <tr> - <td class="tdl">9 Gallons</td> - <td class="tdl"> 1 Firkin</td> - </tr> - <tr> - <td class="tdl">10 Gallons</td> - <td class="tdl"> 1 Anker</td> - </tr> - <tr> - <td class="tdl">18 Gallons (2 Fir.)</td> - <td class="tdl"> 1 Kilderkin</td> - </tr> - <tr> - <td class="tdl">36 Gall. (2 Kild.)</td> - <td class="tdl"> 1 Barrel</td> - </tr> - <tr> - <td class="tdl">54 Gall. (3 Kild.)</td> - <td class="tdl"> 1 Hogshead</td> - </tr> - <tr> - <td class="tdl">42 Gallons</td> - <td class="tdl"> 1 Tierce</td> - </tr> - <tr> - <td class="tdl">63 Gallons</td> - <td class="tdl"> 1 Hhd. of Wine</td> - </tr> - <tr> - <td class="tdl">84 Gallons</td> - <td class="tdl"> 1 Puncheon</td> - </tr> - <tr> - <td class="tdl">108 Gal. (2 Hhds.)</td> - <td class="tdl"> 1 Butt of Beer</td> - </tr> - <tr> - <td class="tdl">126 Gal. (2 Hhds.)</td> - <td class="tdl"> 1 Pipe of Wine</td> - </tr> - <tr> - <td class="tdl">2 Pipes (4 Hhds.)</td> - <td class="tdl"> 1 Tun</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="2"> </td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="2"> </td> - </tr> - <tr> - <td class="tdc" colspan="2">THE NEW MEASURE FOR CORN,</td> - </tr> - <tr> - <td class="tdl" colspan="2"><p class="noindent mt0 mb0">and all other dry goods; (<i>except -those measured by heap</i>.)</p></td> - </tr> - <tr> - <td class="tdl">2 Pints make</td> - <td class="tdl"> 1 Quart</td> - </tr> - <tr> - <td class="tdl">4 Quarts</td> - <td class="tdl"> 1 Gallon</td> - </tr> - <tr> - <td class="tdl">2 Gallons</td> - <td class="tdl"> 1 Peck</td> - </tr> - <tr> - <td class="tdl">8 Gal. (4 Pecks)</td> - <td class="tdl"> 1 Bushel</td> - </tr> - <tr> - <td class="tdl">2 Bushels</td> - <td class="tdl"> 1 Strike</td> - </tr> - <tr> - <td class="tdl">4 Bushels</td> - <td class="tdl"> 1 Sack or Coomb</td> - </tr> - <tr> - <td class="tdl">8 Bushel (2 Sacks)</td> - <td class="tdl"> 1 Quarter</td> - </tr> - <tr> - <td class="tdl">5 Quarters</td> - <td class="tdl"> 1 Load or Way</td> - </tr> - <tr> - <td class="tdl" colspan="2"><p class="hanging x-small mt0 mb0">N.B. <i>The Imperial Standard Gallon</i>, containing -10 <i>gallons of pure water</i>, (the -same as for liquids) is the <i>basis</i> of -this measure.</p></td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="2"><p class="hanging x-small mt0">This is about a <i>thirty-second part</i>, or <i>one -quart on a bushel</i>, <i>larger</i> than the former -Winchester Measure; therefore a -Bushel of Oats, or <i>any</i> quantity of <i>any</i> -thing, that is worth 2s. 8d. Winchester -Measure, is worth 2s. 9d. by <i>this</i>;—a -Bushel of Barley, Rye, or other thing, -that would cost 5s. 4d. Winchester -Measure, will cost 5s. 6d. by the <i>new</i>;—and -a Bushel of Wheat, Malt, &c. -worth 8s. by the Winchester Bushel is -worth 8s. 3d. by the <i>Imperial Bushel</i>;—and -so on at the rate of one farthing -upon every 8d. by the <i>new</i> measure -<i>more</i> than by the <i>old</i> measure.</p></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">THE NEW HEAPED MEASURE.</td> - </tr> - <tr> - <td class="tdl" colspan="3"><p class="hanging x-small mt0 mb0">The Standard Measure of Capacity for -<span class="smcap">Coals</span>, <span class="smcap">Coke</span>, <span class="smcap">Culm</span>, <span class="smcap">Lime</span>, <span class="smcap">Fish</span>, -<span class="smcap">Potatoes</span>, <span class="smcap">Fruit</span>, and <i>all other -Goods</i> commonly sold by <i>heaped</i> measure, -is <i>now the Imperial Standard -Bushel</i>, containing 80 <i>pounds Avoirdupois</i>, -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.</p></td> - </tr> - <tr> - <td class="tdl"> 4 Pecks make</td> - <td class="tdl"> </td> - <td class="tdl"> 1 Bushel</td> - </tr> - <tr> - <td class="tdl"> 3 Bushels</td> - <td class="tdl"> </td> - <td class="tdl"> 1 Sack</td> - </tr> - <tr> - <td class="tdl"> 3 Sacks,</td> - <td class="tdl"> </td> - <td class="tdl"> 1 Vat or Strike</td> - </tr> - <tr> - <td class="tdl">36 Bushels or 12 Sacks</td> - <td class="tdl"> </td> - <td class="tdl"> 1 Chaldron</td> - </tr> - <tr> - <td class="tdl">21 Chaldrons</td> - <td class="tdl"> </td> - <td class="tdl"> A Score*</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"><p class="hanging-extra mt0">* <span class="x-small">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.</span></p></td> - </tr> -</table> - -<p><span class="pagenum" id="Page_47A">[47]</span></p> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">LONG MEASURE.</td> - </tr> - <tr> - <td class="tdl" colspan="3"><p class="hanging x-small mt0 mb0">N.B. The basis of <i>this</i> and <i>of all other -measures</i> of <i>length</i> or extension whatsoever, -is the Standard Yard, established -in 1760, which <i>remains unaltered</i>, -and is <i>now</i> called <i>the Imperial -Standard Yard</i>.</p></td> - </tr> - <tr> - <td class="tdl"> 4 Inches</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Hand</td> - </tr> - <tr> - <td class="tdl"> 9 Inches</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Span</td> - </tr> - <tr> - <td class="tdl">12 Inches</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Foot</td> - </tr> - <tr> - <td class="tdl">18 Inches</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Cubit</td> - </tr> - <tr> - <td class="tdl" colspan="3"> 3 Feet <i>the Standard Yard</i>.</td> - </tr> - <tr> - <td class="tdl"> 6 Feet or 2 Yards</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Fathom</td> - </tr> - <tr> - <td class="tdl"> 5½ Yards</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Pole</td> - </tr> - <tr> - <td class="tdl">40 Poles, or 220 Yards</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Furlong</td> - </tr> - <tr> - <td class="tdl"> 8 Furlongs or 1760 Yds.</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Mile</td> - </tr> - <tr> - <td class="tdl"> 3 Miles</td> - <td class="tdc"> </td> - <td class="tdl"> 1 League</td> - </tr> - <tr> - <td class="tdl">20 Leagues, or 60 M.</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Degree</td> - </tr> - <tr> - <td class="tdl">69½ Miles</td> - <td class="tdc"> </td> - <td class="tdl"> 1 Geographical Deg.</td> - </tr> - <tr> - <td class="tdl" colspan="3">360 Geographical Degrees, or about 25,000 miles,</td> - </tr> - <tr> - <td class="tdl" colspan="3">is the circumference of the Earth.</td> - </tr> - <tr> - <td class="tdl" colspan="3"> In measuring length, if Gunter’s Chain be used,</td> - </tr> - <tr> - <td class="tdl" colspan="3">    20 Chains make a ¼ of a Mile</td> - </tr> - <tr> - <td class="tdl" colspan="3">    40    Ditto    Half a Mile</td> - </tr> - <tr> - <td class="tdl" colspan="3">and 80    Ditto    One Mile</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"><p class="hanging x-small mt0">N.B. Long measure relates to length only.</p></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">LAND OR SQUARE MEASURE.</td> - </tr> - <tr> - <td class="tdl" colspan="3"><p class="hanging x-small mt0 mb0">N.B. The <i>basis</i> of <i>this</i> and of <i>all other -measures of extension</i>, is the <i>Standard -Yard</i>, established in 1760,—which -<i>remains unaltered</i>.</p></td> - </tr> - <tr> - <td class="tdl" colspan="3">144 Square Inches, that is,</td> - </tr> - <tr> - <td class="tdl">    12 by 12, make</td> - <td class="tdl"> </td> - <td class="tdl">1 Square Foot</td> - </tr> - <tr> - <td class="tdl">  9 Square Feet</td> - <td class="tdl"> </td> - <td class="tdl">1 Yard</td> - </tr> - <tr> - <td class="tdl"> 30¼ sq. Yards, or 272¼ sq. Feet</td> - <td class="tdl"> </td> - <td class="tdl">1 Pole</td> - </tr> - <tr> - <td class="tdl"> 40 Sq. Poles, or Perches</td> - <td class="tdl"> </td> - <td class="tdl">1 Rood</td> - </tr> - <tr> - <td class="tdl">  4 Square Roods, or 160 sq. Rods.</td> - <td class="tdl"> </td> - <td class="tdl">1 Acre</td> - </tr> - <tr> - <td class="tdl"> 30 Acres</td> - <td class="tdl"> </td> - <td class="tdl">1 Yardd. of Land</td> - </tr> - <tr> - <td class="tdl">100 Acres</td> - <td class="tdl"> </td> - <td class="tdl">1 Hide of Do.</td> - </tr> - <tr> - <td class="tdl">640 Sq. Acres</td> - <td class="tdl"> </td> - <td class="tdl">1 Sq. M. of Land</td> - </tr> - <tr> - <td class="tdl">100 Sq. Feet</td> - <td class="tdl"> </td> - <td class="tdl">1 Sq. of flooring, &c.</td> - </tr> - <tr> - <td class="tdl">272¼ Sq. Feet</td> - <td class="tdl"> </td> - <td class="tdl">1 Rod of brick work</td> - </tr> - <tr> - <td class="tdl" colspan="3"><p class="hanging x-small mt0 mb0">⁂ 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.</p></td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"><p class="hanging x-small mt0">By this measure not only land, but all -other superficies, such as paving, -flooring, plastering, roofing, tiling, -&c. are measured.</p></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">CUBIC MEASURE.</td> - </tr> - <tr> - <td class="tdl" colspan="3">1728 Cubic Inches, that is, 12 long, 12 broad, and</td> - </tr> - <tr> - <td class="tdl">     12 thick, make</td> - <td class="tdl"> </td> - <td class="tdl">1 Cubic Foot</td> - </tr> - <tr> - <td class="tdl">  27 Cubic Feet</td> - <td class="tdl"> </td> - <td class="tdl">1 Cubic Yard</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"><p class="hanging x-small mt0">N.B. This measure relates to length, -breadth, and thickness, and <i>remains -unaltered</i>.</p></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">CLOTH MEASURE.</td> - </tr> - <tr> - <td class="tdl" colspan="3"><p class="hanging x-small mt0 mb0">N.B. <i>The basis of this measure is the -Imperial Standard Yard, established in -1760;—and remains unaltered</i>.</p></td> - </tr> - <tr> - <td class="tdl">2¼ Inches make</td> - <td class="tdl"> </td> - <td class="tdl">1 Nail</td> - </tr> - <tr> - <td class="tdl">4 Nails, or 9 In.</td> - <td class="tdl"> </td> - <td class="tdl">1 Qr. of a Yd.</td> - </tr> - <tr> - <td class="tdl">4 Quarters, or 16 Nails</td> - <td class="tdl"> </td> - <td class="tdl">1 Yard</td> - </tr> - <tr> - <td class="tdl">5 Quarters</td> - <td class="tdl"> </td> - <td class="tdl">1 Ell English</td> - </tr> - <tr> - <td class="tdl">3 Quarters</td> - <td class="tdl"> </td> - <td class="tdl">1 Ell Flemish</td> - </tr> - <tr> - <td class="tdl">6 Quarters</td> - <td class="tdl"> </td> - <td class="tdl">1 Ell French</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"> </td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">HAY AND STRAW.</td> - </tr> - <tr> - <td class="tdl">36 lbs. of Straw, make</td> - <td class="tdl"> </td> - <td class="tdl">1 Truss</td> - </tr> - <tr> - <td class="tdl">56 lbs. of Old Hay</td> - <td class="tdl"> </td> - <td class="tdl">1 Truss</td> - </tr> - <tr> - <td class="tdl">60 lbs. of New Hay</td> - <td class="tdl"> </td> - <td class="tdl">1 Truss</td> - </tr> - <tr> - <td class="tdl">36 Trusses</td> - <td class="tdl"> </td> - <td class="tdl">1 Load</td> - </tr> - <tr> - <td class="tdl"> 2 Trusses</td> - <td class="tdl"> </td> - <td class="tdl">1 Cwt.</td> - </tr> - <tr> - <td class="tdl">20 Cwt.</td> - <td class="tdl"> </td> - <td class="tdl">1 Ton</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"> </td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">WOOL WEIGHT.</td> - </tr> - <tr> - <td class="tdl"> 7 Pounds make</td> - <td class="tdl"> </td> - <td class="tdl">1 Clove</td> - </tr> - <tr> - <td class="tdl"> 2 Cloves (14 lbs.)</td> - <td class="tdl"> </td> - <td class="tdl">1 Stone</td> - </tr> - <tr> - <td class="tdl"> 2 Stones (28 lbs.)</td> - <td class="tdl"> </td> - <td class="tdl">1 Todd</td> - </tr> - <tr> - <td class="tdl"> 6½ Todds</td> - <td class="tdl"> </td> - <td class="tdl">1 Wey</td> - </tr> - <tr> - <td class="tdl"> 2 Weys</td> - <td class="tdl"> </td> - <td class="tdl">1 Sack</td> - </tr> - <tr> - <td class="tdl">12 Sacks</td> - <td class="tdl"> </td> - <td class="tdl">1 Last</td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"> </td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 30em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">TIME.</td> - </tr> - <tr> - <td class="tdl">60 Seconds make</td> - <td class="tdl"> </td> - <td class="tdl">1 Minute</td> - </tr> - <tr> - <td class="tdl">60 Minutes</td> - <td class="tdl"> </td> - <td class="tdl">1 Hour</td> - </tr> - <tr> - <td class="tdl">24 Hours</td> - <td class="tdl"> </td> - <td class="tdl">1 Day</td> - </tr> - <tr> - <td class="tdl"> 7 Days</td> - <td class="tdl"> </td> - <td class="tdl">1 Week</td> - </tr> - <tr> - <td class="tdl"> 4 Weeks or 28 Days</td> - <td class="tdl"> </td> - <td class="tdl">1 Month</td> - </tr> - <tr> - <td class="tdl">13 Months, or 12 Calendar Months, or</td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">   365 Days and nearly 6 Hours</td> - <td class="tdl"> </td> - <td class="tdl">1 Year</td> - </tr> - <tr> - <td class="tdl" colspan="3"><p class="hanging x-small mt0 mb0">N.B. Thirty days hath September,<br> -April, June, and November;<br> -February Twenty-eight alone,<br> -And all the rest have Thirty-one.</p></td> - </tr> - <tr> - <td class="tdl border-bottom" colspan="3"><p class="hanging x-small mt0 mb0">⁂ In Leap Year, which happens every -fourth Year, February hath 29 Days.</p></td> - </tr> -</table> - -<p><span class="pagenum" id="Page_48A">[48]</span></p> - -<table class="appndx-generic-monospace" style="width: 20em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">EQUAL PARTS OF A HUNDRED WEIGHT.</td> - </tr> - <tr> - <td class="tdl">84 lbs.</td> - <td class="tdl"> </td> - <td class="tdl">3 Qrs. of a Cwt.</td> - </tr> - <tr> - <td class="tdl">56 lbs.</td> - <td class="tdl"> </td> - <td class="tdl">2 Qrs. or half a Cwt.</td> - </tr> - <tr> - <td class="tdl">28</td> - <td class="tdl"> </td> - <td class="tdl">1 Qr. or 1-4th of a Cwt.</td> - </tr> - <tr> - <td class="tdl">16</td> - <td class="tdl"> </td> - <td class="tdl">1-7th of a Cwt.</td> - </tr> - <tr> - <td class="tdl">14</td> - <td class="tdl"> </td> - <td class="tdl">1-8th of a Cwt.</td> - </tr> - <tr> - <td class="tdl"> 8</td> - <td class="tdl"> </td> - <td class="tdl">1-14th of a Cwt.</td> - </tr> - <tr> - <td class="tdl"> 7</td> - <td class="tdl"> </td> - <td class="tdl">1-16th of a Cwt.</td> - </tr> - <tr> - <td class="tdl"> 3½</td> - <td class="tdl"> </td> - <td class="tdl">1-32nd of a Cwt.</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="3"> </td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 20em;"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdc" colspan="3">EQUAL PARTS OF A TON.</td> - </tr> - <tr> - <td class="tdl"><i>cwt. qrs.</i></td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdl">10   0</td> - <td class="tdl"> </td> - <td class="tdl">half a Ton</td> - </tr> - <tr> - <td class="tdl"> 5   0</td> - <td class="tdl"> </td> - <td class="tdl">1-4th of a Ton</td> - </tr> - <tr> - <td class="tdl"> 4   0</td> - <td class="tdl"> </td> - <td class="tdl">1-5th of a Ton</td> - </tr> - <tr> - <td class="tdl"> 2   2</td> - <td class="tdl"> </td> - <td class="tdl">1-8th of a Ton</td> - </tr> - <tr> - <td class="tdl"> 2   0</td> - <td class="tdl"> </td> - <td class="tdl">1-10th of a Ton</td> - </tr> - <tr> - <td class="tdl"> 1   1</td> - <td class="tdl"> </td> - <td class="tdl">1-16th of a Ton</td> - </tr> - <tr> - <td class="tdl"> 1   0</td> - <td class="tdl"> </td> - <td class="tdl">1-20th of a Ton</td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="3"> </td> - </tr> -</table> - -<table class="p2"> - <tr> - <td class="tdc"><span style="font-weight: bold;">STAMP DUTIES FOR BILLS AND RECEIPTS.</span></td> - </tr> -</table> - -<table class="appndx-generic-monospace" style="width: 20em;"> - <tr> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdc" colspan="5"><i>RECEIPTS.</i></td> - </tr> - <tr> - <td class="tdr">£</td> - <td class="tdl"> </td> - <td class="tdl">   £</td> - <td class="tdc">  </td> - <td class="tdl"><i>s.  d.</i></td> - </tr> - <tr> - <td class="tdr">2</td> - <td class="tdl"> and under</td> - <td class="tdl">   5</td> - <td class="tdc"> </td> - <td class="tdl"> 0  2</td> - </tr> - <tr> - <td class="tdr">5</td> - <td class="tdl"> </td> - <td class="tdl">  10</td> - <td class="tdc"> </td> - <td class="tdl"> 0  3</td> - </tr> - <tr> - <td class="tdr">10</td> - <td class="tdl"> </td> - <td class="tdl">  20</td> - <td class="tdc"> </td> - <td class="tdl"> 0  6</td> - </tr> - <tr> - <td class="tdr">20</td> - <td class="tdl"> </td> - <td class="tdl">  50</td> - <td class="tdc"> </td> - <td class="tdl"> 1  0</td> - </tr> - <tr> - <td class="tdr">50</td> - <td class="tdl"> </td> - <td class="tdl"> 100</td> - <td class="tdc"> </td> - <td class="tdl"> 1  6</td> - </tr> - <tr> - <td class="tdr">100</td> - <td class="tdl"> </td> - <td class="tdl"> 200</td> - <td class="tdc"> </td> - <td class="tdl"> 2  6</td> - </tr> - <tr> - <td class="tdr">200</td> - <td class="tdl"> </td> - <td class="tdl"> 300</td> - <td class="tdc"> </td> - <td class="tdl"> 4  0</td> - </tr> - <tr> - <td class="tdr">300</td> - <td class="tdl"> </td> - <td class="tdl"> 500</td> - <td class="tdc"> </td> - <td class="tdl"> 5  0</td> - </tr> - <tr> - <td class="tdr">500</td> - <td class="tdl"> </td> - <td class="tdl">1000</td> - <td class="tdc"> </td> - <td class="tdl"> 7  6</td> - </tr> - <tr> - <td class="tdr">1000</td> - <td class="tdl" colspan="3"> and upwards</td> - <td class="tdl">10  0</td> - </tr> - <tr> - <td class="tdl" colspan="4"> Receipt in full</td> - <td class="tdl">10  0</td> - </tr> - <tr> - <td class="tdc" colspan="5">The Receiver to find the Stamp.</td> - </tr> -</table> - -<table class="appndx-generic-monospace p1" style="width: 20em;"> - <tr> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdcm" colspan="3"><i>BILLS, &.</i></td> - <td class="tdl x-small border-left border-bottom">At or under -2 months date or 60 days sight.</td> - <td class="tdl x-small border-left border-bottom">Exceeding 2 months -date or 60 days sight.</td> - </tr> - <tr> - <td class="tdr pre">£ s.</td> - <td class="tdl pre"> </td> - <td class="tdl pre"> £ s.</td> - <td class="tdc border-left pre">s. d.</td> - <td class="tdc border-left pre">s. d.</td> - </tr> - <tr> - <td class="tdr pre">2 0 </td> - <td class="tdl pre">not ex.</td> - <td class="tdl pre"> 5 5</td> - <td class="tdc border-left pre"> 1 0 </td> - <td class="tdc border-left pre"> 1 6 </td> - </tr> - <tr> - <td class="tdr pre">5 5 </td> - <td class="tdl pre"> </td> - <td class="tdl pre"> 20 0</td> - <td class="tdc border-left pre"> 1 6 </td> - <td class="tdc border-left pre"> 2 0 </td> - </tr> - <tr> - <td class="tdr pre">20 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre"> 30 0</td> - <td class="tdc border-left pre"> 2 0 </td> - <td class="tdc border-left pre"> 2 6 </td> - </tr> - <tr> - <td class="tdr pre">30 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre"> 50 0</td> - <td class="tdc border-left pre"> 2 6 </td> - <td class="tdc border-left pre"> 3 6 </td> - </tr> - <tr> - <td class="tdr pre">50 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre"> 100 0</td> - <td class="tdc border-left pre"> 3 6 </td> - <td class="tdc border-left pre"> 4 6 </td> - </tr> - <tr> - <td class="tdr pre">100 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre"> 200 0</td> - <td class="tdc border-left pre"> 4 6 </td> - <td class="tdc border-left pre"> 5 0 </td> - </tr> - <tr> - <td class="tdr pre">200 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre"> 300 0</td> - <td class="tdc border-left pre"> 5 0 </td> - <td class="tdc border-left pre"> 6 0 </td> - </tr> - <tr> - <td class="tdr pre">300 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre"> 500 0</td> - <td class="tdc border-left pre"> 6 0 </td> - <td class="tdc border-left pre"> 8 6 </td> - </tr> - <tr> - <td class="tdr pre">500 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre">1000 0</td> - <td class="tdc border-left pre"> 8 6 </td> - <td class="tdc border-left pre">12 6 </td> - </tr> - <tr> - <td class="tdr pre">1000 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre">2000 0</td> - <td class="tdc border-left pre">12 6 </td> - <td class="tdc border-left pre">15 0 </td> - </tr> - <tr> - <td class="tdr pre">2000 0 </td> - <td class="tdl pre"> </td> - <td class="tdl pre">3000 0</td> - <td class="tdc border-left pre">15 0 </td> - <td class="tdc border-left pre">25 0 </td> - </tr> - <tr> - <td class="tdl pre" colspan="2">Exceeding</td> - <td class="tdl pre">3000 0</td> - <td class="tdc border-left pre">25 0 </td> - <td class="tdc border-left pre">30 0 </td> - </tr> - <tr> - <td class="tdc" colspan="5"> </td> - </tr> - <tr> - <td class="tdc border-bottom" colspan="5">⁂ For the <span class="smcap">Forms</span> of a <span class="smcap">Receipt, Notes</span>, &c. see page <a href="#Page_42A">42</a>.</td> - </tr> -</table> - -<table class="appndx-generic-monospace p1"> - <tr> - <td class="tdl" colspan="14"> </td> - </tr> - <tr> - <td class="tdc" colspan="14"><span style="font-family: serif; font-size: 110%;"><b>A TABLE</b></span></td> - </tr> - <tr> - <td class="tdc" colspan="14">Showing the number of days from any day in one month to the same -day in any other month, throughout the year.</td> - </tr> - <tr> - <td class="tdc x-small border-left-thick border-top-thick border-bottom" colspan="2">To</td> - <td class="tdc x-small border-left border-top-thick border-bottom">Jan.</td> - <td class="tdc x-small border-left border-top-thick border-bottom">Feb.</td> - <td class="tdc x-small border-left border-top-thick border-bottom">Mar.</td> - <td class="tdc x-small border-left border-top-thick border-bottom">April</td> - <td class="tdc x-small border-left border-top-thick border-bottom">May</td> - <td class="tdc x-small border-left border-top-thick border-bottom">June</td> - <td class="tdc x-small border-left border-top-thick border-bottom">July</td> - <td class="tdc x-small border-left border-top-thick border-bottom">Aug.</td> - <td class="tdc x-small border-left border-top-thick border-bottom">Sept.</td> - <td class="tdc x-small border-left border-top-thick border-bottom">Oct.</td> - <td class="tdc x-small border-left border-top-thick border-bottom">Nov.</td> - <td class="tdc x-small border-left border-top-thick border-bottom border-right-thick">Dec.</td> - </tr> - <tr> - <td class="tdl x-small border-left-thick">From</td> - <td class="tdl border-left">Jan.</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 31</td> - <td class="tdc border-left"> 59</td> - <td class="tdc border-left"> 90</td> - <td class="tdc border-left">120</td> - <td class="tdc border-left">151</td> - <td class="tdc border-left">181</td> - <td class="tdc border-left">212</td> - <td class="tdc border-left">243</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left">304</td> - <td class="tdc border-left border-right-thick">334</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">Feb.</td> - <td class="tdc border-left">334</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 28</td> - <td class="tdc border-left"> 59</td> - <td class="tdc border-left"> 89</td> - <td class="tdc border-left">120</td> - <td class="tdc border-left">150</td> - <td class="tdc border-left">181</td> - <td class="tdc border-left">212</td> - <td class="tdc border-left">242</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left border-right-thick">303</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">Mar.</td> - <td class="tdc border-left">306</td> - <td class="tdc border-left">337</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 31</td> - <td class="tdc border-left"> 61</td> - <td class="tdc border-left"> 92</td> - <td class="tdc border-left">122</td> - <td class="tdc border-left">153</td> - <td class="tdc border-left">184</td> - <td class="tdc border-left">214</td> - <td class="tdc border-left">245</td> - <td class="tdc border-left border-right-thick">273</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">April</td> - <td class="tdc border-left">275</td> - <td class="tdc border-left">306</td> - <td class="tdc border-left">334</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 30</td> - <td class="tdc border-left"> 61</td> - <td class="tdc border-left"> 91</td> - <td class="tdc border-left">122</td> - <td class="tdc border-left">153</td> - <td class="tdc border-left">183</td> - <td class="tdc border-left">214</td> - <td class="tdc border-left border-right-thick">244</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">May</td> - <td class="tdc border-left">245</td> - <td class="tdc border-left">276</td> - <td class="tdc border-left">304</td> - <td class="tdc border-left">335</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 31</td> - <td class="tdc border-left"> 61</td> - <td class="tdc border-left"> 92</td> - <td class="tdc border-left">123</td> - <td class="tdc border-left">153</td> - <td class="tdc border-left">184</td> - <td class="tdc border-left border-right-thick">214</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">June</td> - <td class="tdc border-left">214</td> - <td class="tdc border-left">245</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left">304</td> - <td class="tdc border-left">334</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 30</td> - <td class="tdc border-left"> 61</td> - <td class="tdc border-left"> 92</td> - <td class="tdc border-left">122</td> - <td class="tdc border-left">153</td> - <td class="tdc border-left border-right-thick">183</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">July</td> - <td class="tdc border-left">184</td> - <td class="tdc border-left">215</td> - <td class="tdc border-left">243</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left">304</td> - <td class="tdc border-left">335</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 31</td> - <td class="tdc border-left"> 62</td> - <td class="tdc border-left"> 92</td> - <td class="tdc border-left">123</td> - <td class="tdc border-left border-right-thick">153</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">Aug.</td> - <td class="tdc border-left">153</td> - <td class="tdc border-left">184</td> - <td class="tdc border-left">212</td> - <td class="tdc border-left">243</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left">304</td> - <td class="tdc border-left">334</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 31</td> - <td class="tdc border-left"> 61</td> - <td class="tdc border-left"> 92</td> - <td class="tdc border-left border-right-thick">122</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">Sept.</td> - <td class="tdc border-left">122</td> - <td class="tdc border-left">153</td> - <td class="tdc border-left">181</td> - <td class="tdc border-left">212</td> - <td class="tdc border-left">242</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left">303</td> - <td class="tdc border-left">334</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 30</td> - <td class="tdc border-left"> 61</td> - <td class="tdc border-left border-right-thick"> 91</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">Oct.</td> - <td class="tdc border-left"> 92</td> - <td class="tdc border-left">123</td> - <td class="tdc border-left">151</td> - <td class="tdc border-left">182</td> - <td class="tdc border-left">212</td> - <td class="tdc border-left">243</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left">304</td> - <td class="tdc border-left">335</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left"> 31</td> - <td class="tdc border-left border-right-thick"> 61</td> - </tr> - <tr> - <td class="tdl border-left-thick"> </td> - <td class="tdl border-left">Nov.</td> - <td class="tdc border-left"> 61</td> - <td class="tdc border-left"> 92</td> - <td class="tdc border-left">120</td> - <td class="tdc border-left">151</td> - <td class="tdc border-left">181</td> - <td class="tdc border-left">212</td> - <td class="tdc border-left">242</td> - <td class="tdc border-left">273</td> - <td class="tdc border-left">304</td> - <td class="tdc border-left">334</td> - <td class="tdc border-left">365</td> - <td class="tdc border-left border-right-thick"> 30</td> - </tr> - <tr> - <td class="tdl border-left-thick border-bottom-thick"> </td> - <td class="tdl border-left border-bottom-thick">Dec.</td> - <td class="tdc border-left border-bottom-thick"> 31</td> - <td class="tdc border-left border-bottom-thick"> 62</td> - <td class="tdc border-left border-bottom-thick"> 90</td> - <td class="tdc border-left border-bottom-thick">121</td> - <td class="tdc border-left border-bottom-thick">151</td> - <td class="tdc border-left border-bottom-thick">182</td> - <td class="tdc border-left border-bottom-thick">212</td> - <td class="tdc border-left border-bottom-thick">243</td> - <td class="tdc border-left border-bottom-thick">274</td> - <td class="tdc border-left border-bottom-thick">304</td> - <td class="tdc border-left border-bottom-thick">335</td> - <td class="tdc border-left border-right-thick border-bottom-thick">365</td> - </tr> - <tr> - <td class="tdc" colspan="14"><i>In Leap Year, when February intervenes</i>, add one day <i>to the calculation.</i></td> - </tr> -</table> - -<hr class="chap x-ebookmaker-drop"> - -<p><span class="pagenum" id="Page_49A">[49]</span></p> - -<div class="chapter"></div> -<h2 class="nobreak p2" id="INDEX">INDEX</h2> - -<table class="index"> - <tr> - <td class="tdl" colspan="2"> </td> - <td class="tdr">Page.</td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Abbreviations</span> in writing and printing,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_38A">38</a></td> - </tr> - <tr> - <td class="tdl">—————— and characters in common use,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_41A">41</a></td> - </tr> - <tr> - <td class="tdl">Accomplishments, Educational,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_274">274</a></td> - </tr> - <tr> - <td class="tdl">Acetous Acid, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_190">190</a></td> - </tr> - <tr> - <td class="tdl">Acquaintances, caution in forming,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_29">29</a></td> - </tr> - <tr> - <td class="tdl">Adder, for the poison of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_326">326</a></td> - </tr> - <tr> - <td class="tdl">Address, modes of, in writing and speaking,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_36A">36</a></td> - </tr> - <tr> - <td class="tdl">Adulteration of Wine, detection of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_357">357</a></td> - </tr> - <tr> - <td class="tdl">Adulterated Provisions,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_213">213</a></td> - </tr> - <tr> - <td class="tdl">Advice to Servants in General,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_17">17</a></td> - </tr> - <tr> - <td class="tdl">Agreement of Servants,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_11A">11</a></td> - </tr> - <tr> - <td class="tdl">Almond Bloom, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_162">162</a></td> - </tr> - <tr> - <td class="tdl">——–– Paste,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_162"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–– Milk,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_309">309</a></td> - </tr> - <tr> - <td class="tdl">Aloetic Pills, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_310">310</a></td> - </tr> - <tr> - <td class="tdl">Anchovies, to imitate,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_121">121</a></td> - </tr> - <tr> - <td class="tdl">Angelica, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_116">116</a></td> - </tr> - <tr> - <td class="tdl">Animation, to restore Suspended,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_322">322</a></td> - </tr> - <tr> - <td class="tdl">Aniseed, Compound Spirit of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_317">317</a></td> - </tr> - <tr> - <td class="tdl">Ankle, for a sprained,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_325">325</a></td> - </tr> - <tr> - <td class="tdl">Antibilious Pills, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_310">310</a></td> - </tr> - <tr> - <td class="tdl">Aperient Draught,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_320">320</a></td> - </tr> - <tr> - <td class="tdl">Apoplectic Fit, to relieve an,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_322">322</a></td> - </tr> - <tr> - <td class="tdl">Apprentices, <i>directions to</i>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_418">418</a></td> - </tr> - <tr> - <td class="tdl">Apples, to store,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_62">62</a></td> - </tr> - <tr> - <td class="tdl">Apricots, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_115">115</a></td> - </tr> - <tr> - <td class="tdl">Aromatic Tincture,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_314">314</a></td> - </tr> - <tr> - <td class="tdl">Asses’ Milk, Substitute for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_307">307</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Bacon,</span> to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_80">80</a></td> - </tr> - <tr> - <td class="tdl">Bad Breath, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_247">247</a></td> - </tr> - <tr> - <td class="tdl">Bailiff, see Land Steward,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_327">327</a></td> - </tr> - <tr> - <td class="tdl">Balsam of Honey,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_315">315</a></td> - </tr> - <tr> - <td class="tdl">Baking, articles and joints for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_204">204</a></td> - </tr> - <tr> - <td class="tdl">Barberries, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_113">113</a></td> - </tr> - <tr> - <td class="tdl">Bardolph Pimple, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_242">242</a></td> - </tr> - <tr> - <td class="tdl">Bark, Tincture of Peruvian,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316">316</a></td> - </tr> - <tr> - <td class="tdl">——, Huxham’s Tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316">316</a></td> - </tr> - <tr> - <td class="tdl">Barley Sugar, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_102">102</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_50">[50]</span>Barley Water,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_305">305</a></td> - </tr> - <tr> - <td class="tdl">Bath, to make a warm,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_322">322</a></td> - </tr> - <tr> - <td class="tdl">Barometer of temperance and intemperance,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_33A">33</a></td> - </tr> - <tr> - <td class="tdl">Bechamel, or white sauce, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_209">209</a></td> - </tr> - <tr> - <td class="tdl">Bed-rooms, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_289">289</a></td> - </tr> - <tr> - <td class="tdl">Beef, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_75">75</a></td> - </tr> - <tr> - <td class="tdl">—––, joints of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_76">76</a></td> - </tr> - <tr> - <td class="tdl">Beef and Mutton, to boil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_197">197</a></td> - </tr> - <tr> - <td class="tdl">Beef-tea, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_306">306</a></td> - </tr> - <tr> - <td class="tdl">Bees, to avoid injury from,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_326">326</a></td> - </tr> - <tr> - <td class="tdl">Beverages, Miscellaneous, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_191">191</a></td> - </tr> - <tr> - <td class="tdl">Bible recommended,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_37">37</a></td> - </tr> - <tr> - <td class="tdl">Bill of Fare, Cook’s,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_219">219</a></td> - </tr> - <tr> - <td class="tdl">————–, Etiquette of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_57">57</a></td> - </tr> - <tr> - <td class="tdl">Biscuits, Fancy, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_98">98</a></td> - </tr> - <tr> - <td class="tdl">———, Sponge,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_99">99</a></td> - </tr> - <tr> - <td class="tdl">Blacking, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_390">390</a></td> - </tr> - <tr> - <td class="tdl">Black Cloth, to revive,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_366">366</a></td> - </tr> - <tr> - <td class="tdl">———–––, to take stains out of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_367">367</a></td> - </tr> - <tr> - <td class="tdl">Blancmanges, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_100">100</a></td> - </tr> - <tr> - <td class="tdl">Bleeding, to relieve sudden,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_321">321</a></td> - </tr> - <tr> - <td class="tdl">Board Wages,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_8">8</a></td> - </tr> - <tr> - <td class="tdl">Boiling, Instructions for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_195">195</a></td> - </tr> - <tr> - <td class="tdl">———, Examples in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_197">197</a></td> - </tr> - <tr> - <td class="tdl">Bon Bons, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_102">102</a></td> - </tr> - <tr> - <td class="tdl">Bottle-Jack,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_201">201</a></td> - </tr> - <tr> - <td class="tdl">Books, choice of, in Education,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_274">274</a></td> - </tr> - <tr> - <td class="tdl">Boot Tops, liquid for cleaning,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_384">384</a></td> - </tr> - <tr> - <td class="tdl">————, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_392">392</a></td> - </tr> - <tr> - <td class="tdl">Breeches Ball, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_366">366</a></td> - </tr> - <tr> - <td class="tdl">Brine for Pickling,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_122">122</a></td> - </tr> - <tr> - <td class="tdl">British Wines,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_123">123</a></td> - </tr> - <tr> - <td class="tdl">—————–, Management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_153">153</a></td> - </tr> - <tr> - <td class="tdl">—————–, Vatting, Fermenting, and Flavouring of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_124">124</a></td> - </tr> - <tr> - <td class="tdl">—————–, Racking, Fining, and Bottling,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_126">126</a></td> - </tr> - <tr> - <td class="tdl">—————–, to restore pricked,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_344">344</a></td> - </tr> - <tr> - <td class="tdl">Broiling, Instructions for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_205">205</a></td> - </tr> - <tr> - <td class="tdl">Broths, Soups, and Gravies, to prepare,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_208">208</a></td> - </tr> - <tr> - <td class="tdl">Browning, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_211">211</a></td> - </tr> - <tr> - <td class="tdl">Bucellas Wine, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351">351</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_51A">[51]</span>Buns, Common, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_96">96</a></td> - </tr> - <tr> - <td class="tdl">——, Cross, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_96"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Burns or Scalds, to cure,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_324">324</a></td> - </tr> - <tr> - <td class="tdl">Butchers’-Meat,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_74">74</a></td> - </tr> - <tr> - <td class="tdl">——————, Management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_214">214</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Butler</span>, the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_339">339</a></td> - </tr> - <tr> - <td class="tdl">———  Wages,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_342">342</a></td> - </tr> - <tr> - <td class="tdl">———, sundry receipts for,</td> - <td class="tdr" colspan="2"><a href="#Page_358">358–360</a></td> - </tr> - <tr> - <td class="tdl">———, <span class="smcap">Under</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_394">394</a></td> - </tr> - <tr> - <td class="tdl">Butter, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_10">10</a></td> - </tr> - <tr> - <td class="tdl">—–––, to make Salt, Fresh,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_299">299</a></td> - </tr> - <tr> - <td class="tdl">—–––, winter store of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_297">297</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Cakes,</span> making,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_89">89</a></td> - </tr> - <tr> - <td class="tdl">——–, Almond,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_94">94</a></td> - </tr> - <tr> - <td class="tdl">——–, Apple,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_100">100</a></td> - </tr> - <tr> - <td class="tdl">——–, Bambury,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_94">94</a></td> - </tr> - <tr> - <td class="tdl">——–, Bath,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_92">92</a></td> - </tr> - <tr> - <td class="tdl">——–, Cream,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_95">95</a></td> - </tr> - <tr> - <td class="tdl">——–, Ginger,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_92">92</a></td> - </tr> - <tr> - <td class="tdl">——–, Good Plain,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_91">91</a></td> - </tr> - <tr> - <td class="tdl">——–, Iceing for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_91"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Lemon,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_93">93</a></td> - </tr> - <tr> - <td class="tdl">——–, Plain Pound,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_91">91</a></td> - </tr> - <tr> - <td class="tdl">——–, Portugal,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_92">92</a></td> - </tr> - <tr> - <td class="tdl">——–, Queen,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_93">93</a></td> - </tr> - <tr> - <td class="tdl">——–, Ratifia,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_91">91</a></td> - </tr> - <tr> - <td class="tdl">——–, Rice,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_93">93</a></td> - </tr> - <tr> - <td class="tdl">——–, Rich Plum, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_90">90</a></td> - </tr> - <tr> - <td class="tdl">——–, Rich Seed,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_91">91</a></td> - </tr> - <tr> - <td class="tdl">——–, Saffron,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_93">93</a></td> - </tr> - <tr> - <td class="tdl">——–, Shrewsbury,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_92">92</a></td> - </tr> - <tr> - <td class="tdl">Calendar, Gardeners’,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_414">414</a></td> - </tr> - <tr> - <td class="tdl">Camphor Mixture,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_321">321</a></td> - </tr> - <tr> - <td class="tdl">Cancer, for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_323">323</a></td> - </tr> - <tr> - <td class="tdl">Candles, to Store,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_61">61</a></td> - </tr> - <tr> - <td class="tdl">Candying, to prepare Sugar for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_101">101</a></td> - </tr> - <tr> - <td class="tdl">Capillaire, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_105">105</a></td> - </tr> - <tr> - <td class="tdl">Carp, Tench, and Perch, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_86">86</a></td> - </tr> - <tr> - <td class="tdl">Carpets, to sweep,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_288">288</a></td> - </tr> - <tr> - <td class="tdl" colspan="2"><span class="pagenum" id="Page_52A">[52]</span>Carriages and Harness, to clean brass ornaments on,</td> - <td class="tdr"><a href="#Page_375">375</a></td> - </tr> - <tr> - <td class="tdl">Casks, sweeting of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_356">356</a></td> - </tr> - <tr> - <td class="tdl">––––, Foul, to Sweeten,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_153">153</a></td> - </tr> - <tr> - <td class="tdl">Catechu, Tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316">316</a></td> - </tr> - <tr> - <td class="tdl">Caviare, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_84">84</a></td> - </tr> - <tr> - <td class="tdl">Caudle, White and Brown, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_307">307</a></td> - </tr> - <tr> - <td class="tdl">Carpets, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_281">281</a></td> - </tr> - <tr> - <td class="tdl">Chalk Mixture,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_321">321</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Chamber Nurse</span>, Duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_301">301</a></td> - </tr> - <tr> - <td class="tdl">Champaigne, British, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_129">129</a></td> - </tr> - <tr> - <td class="tdl">Chapped Lips, Balsam for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_205">205</a></td> - </tr> - <tr> - <td class="tdl">Character, Maintainance of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_32">32</a></td> - </tr> - <tr> - <td class="tdl">———–, Recommendations of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_54">54</a></td> - </tr> - <tr> - <td class="tdl">Cheese, varieties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_86">86</a></td> - </tr> - <tr> - <td class="tdl">Cheesecakes, fine almond, and bread, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_99">99</a></td> - </tr> - <tr> - <td class="tdl">—————, rice,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_100">100</a></td> - </tr> - <tr> - <td class="tdl">Cherries, to dry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_114">114</a></td> - </tr> - <tr> - <td class="tdl">Chickens, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_296">296</a></td> - </tr> - <tr> - <td class="tdl">Children, washing and exercise of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_255">255</a></td> - </tr> - <tr> - <td class="tdl">Chintz, to wash,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_249">249</a></td> - </tr> - <tr> - <td class="tdl">Chocolate, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_193">193</a></td> - </tr> - <tr> - <td class="tdl">Chocolate Drops, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_104">104</a></td> - </tr> - <tr> - <td class="tdl">Cinnamon, Compound Tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_314">314</a></td> - </tr> - <tr> - <td class="tdl">Claret, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_345">345</a></td> - </tr> - <tr> - <td class="tdl">——–, to colour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346">346</a></td> - </tr> - <tr> - <td class="tdl">——–, to restore, that drinks foul,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–  and Port, to make rough,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to fine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_354">354</a></td> - </tr> - <tr> - <td class="tdl">Cleanliness recommended,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_29">29</a></td> - </tr> - <tr> - <td class="tdl">Cleaning rooms,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_292">292</a></td> - </tr> - <tr> - <td class="tdl">Cloth, to revive faded Black,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_366">366</a></td> - </tr> - <tr> - <td class="tdl">——, to dry clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_366"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Clothes, Coats, Pelisses, &c. to scour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_365">365</a></td> - </tr> - <tr> - <td class="tdl">——–– Ball,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_366">366</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Coachman</span>, the Head,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_372">372</a></td> - </tr> - <tr> - <td class="tdl">————–, <span class="smcap">Under</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_396">396</a></td> - </tr> - <tr> - <td class="tdl">Coals, economy in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_223">223</a></td> - </tr> - <tr> - <td class="tdl">Cod-fish, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">Coffee, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_193">193</a></td> - </tr> - <tr> - <td class="tdl">Cold and Cough, for a,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_323">323</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_53A">[53]</span>Colours in Dress,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_243">243</a></td> - </tr> - <tr> - <td class="tdl">Company, choice of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_38">38</a></td> - </tr> - <tr> - <td class="tdl">Confectionary Drops, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_105">105</a></td> - </tr> - <tr> - <td class="tdl">Confectionary Receipts,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_101">101</a></td> - </tr> - <tr> - <td class="tdl">Contagion, to prevent,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_302">302</a></td> - </tr> - <tr> - <td class="tdl">Convulsions of Children,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_265">265</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Cook</span>, the Man,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_372">372</a></td> - </tr> - <tr> - <td class="tdl">—––  morning business,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_373">373</a></td> - </tr> - <tr> - <td class="tdl">—––  evening duties,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_375">375</a></td> - </tr> - <tr> - <td class="tdl">—––  wages,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_375"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—––, Duties of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_194">194</a></td> - </tr> - <tr> - <td class="tdl">—––, advice to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_29">29</a></td> - </tr> - <tr> - <td class="tdl">—––, <span class="smcap">Under</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_233">233</a></td> - </tr> - <tr> - <td class="tdl">—––, useful hints to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_221">221</a></td> - </tr> - <tr> - <td class="tdl">Cook’s Catechism,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_224">224</a></td> - </tr> - <tr> - <td class="tdl">Corn, to increase,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_300">300</a></td> - </tr> - <tr> - <td class="tdl">Corns, to cure,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_324">324</a></td> - </tr> - <tr> - <td class="tdl">—— Plaster, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_248">248</a></td> - </tr> - <tr> - <td class="tdl">Cosmetic Juice, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_244">244</a></td> - </tr> - <tr> - <td class="tdl">Cough, a constitutional or winter one,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_323">323</a></td> - </tr> - <tr> - <td class="tdl">——– Mixture, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_308">308</a></td> - </tr> - <tr> - <td class="tdl">Counterpanes, to Scour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_295">295</a></td> - </tr> - <tr> - <td class="tdl">Couriers,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_408">408</a></td> - </tr> - <tr> - <td class="tdl">Courses, arrangement of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_220">220</a></td> - </tr> - <tr> - <td class="tdl">Court Plaster,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_313">313</a></td> - </tr> - <tr> - <td class="tdl">————––, application of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_314">314</a></td> - </tr> - <tr> - <td class="tdl">Courtship, caution in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_39">39</a></td> - </tr> - <tr> - <td class="tdl">Cows, to milk and manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_296">296</a></td> - </tr> - <tr> - <td class="tdl">—––, economy of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_299">299</a></td> - </tr> - <tr> - <td class="tdl">Cream, cold, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_160">160</a></td> - </tr> - <tr> - <td class="tdl">——–, Ice,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_109">109</a></td> - </tr> - <tr> - <td class="tdl">——–, Pistachio,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_109"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Raspberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_110">110</a></td> - </tr> - <tr> - <td class="tdl">——–, Rose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_160">160</a></td> - </tr> - <tr> - <td class="tdl">——–, Whipt,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_109">109</a></td> - </tr> - <tr> - <td class="tdl">Croup, remedies for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_269">269</a></td> - </tr> - <tr> - <td class="tdl">Cruelty, caution against,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_232">232</a></td> - </tr> - <tr> - <td class="tdl">Crumpets, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_95">95</a></td> - </tr> - <tr> - <td class="tdl">Cucumbers and Melons, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_115">115</a></td> - </tr> - <tr> - <td class="tdl">————–, to pickle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_120">120</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_54A">[54]</span>Cullis, or Brown Gravy, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_209">209</a></td> - </tr> - <tr> - <td class="tdl">Curry, East India, method of preparing,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_369">369</a></td> - </tr> - <tr> - <td class="tdl">—— Powder,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_370">370</a></td> - </tr> - <tr> - <td class="tdl">Custards, Almond, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_97">97</a></td> - </tr> - <tr> - <td class="tdl">———–, Baked,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_96">96</a></td> - </tr> - <tr> - <td class="tdl">———–, Lemon,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_97">97</a></td> - </tr> - <tr> - <td class="tdl">———–, Orange,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_96">96</a></td> - </tr> - <tr> - <td class="tdl">———–, Rice,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_97">97</a></td> - </tr> - <tr> - <td class="tdl">Cutaneous Eruptions, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_264">264</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Daffy’s</span> Elixir,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_315">315</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Dairy-Maid</span>, duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_295">295</a></td> - </tr> - <tr> - <td class="tdl">Damson Cheese, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_111">111</a></td> - </tr> - <tr> - <td class="tdl">Damsons, to bottle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_113">113</a></td> - </tr> - <tr> - <td class="tdl">Dedication to the Heads of Families,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_1">1</a></td> - </tr> - <tr> - <td class="tdl">Dentition of Children,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_265">265</a></td> - </tr> - <tr> - <td class="tdl">Dessert, arrangement of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_58">58</a></td> - </tr> - <tr> - <td class="tdl">Diarrhœa, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_264">264</a></td> - </tr> - <tr> - <td class="tdl">Dining Tables, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_290">290</a></td> - </tr> - <tr> - <td class="tdl">Dinner Courses, arrangement of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_218">218</a></td> - </tr> - <tr> - <td class="tdl">Discharging Servants,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_9A">9</a></td> - </tr> - <tr> - <td class="tdl">Disputed Wages, to settle,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_13A">13</a></td> - </tr> - <tr> - <td class="tdl">Distillation, general rules for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_177">177</a></td> - </tr> - <tr> - <td class="tdl">Distilled Waters</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_176">176</a></td> - </tr> - <tr> - <td class="tdl">——————–, Alexeterial,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_180">180</a></td> - </tr> - <tr> - <td class="tdl">——————–, Cinnamon,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_180"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——————–, Jamaica Pepper,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_181">181</a></td> - </tr> - <tr> - <td class="tdl">——————–, Jasmine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_180">180</a></td> - </tr> - <tr> - <td class="tdl">——————–, Myrtle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_181">181</a></td> - </tr> - <tr> - <td class="tdl">——————–, Pennyroyal,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_180">180</a></td> - </tr> - <tr> - <td class="tdl">——————–, Orange Flower,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_181">181</a></td> - </tr> - <tr> - <td class="tdl">—————————— Peel,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_181"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——————–, Peppermint and Portugal,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_181"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——————–, Rose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_182">182</a></td> - </tr> - <tr> - <td class="tdl">——————–, Rosemary,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_179">179</a></td> - </tr> - <tr> - <td class="tdl">——————–, Sans Pareil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_180">180</a></td> - </tr> - <tr> - <td class="tdl">——————–, Simple Distilled,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_182">182</a></td> - </tr> - <tr> - <td class="tdl">——————–, Spearmint,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_180">180</a></td> - </tr> - <tr> - <td class="tdl">——————–, Strawberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_182">182</a></td> - </tr> - <tr> - <td class="tdl">Doses, Table of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_304">304</a></td> - </tr> - <tr> - <td class="tdl">Dress, art of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_236">236</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_55A">[55]</span>——, neatness in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_35">35</a></td> - </tr> - <tr> - <td class="tdl">Drops, Confectionary, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_105">105</a></td> - </tr> - <tr> - <td class="tdl">——–, Chocolate,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_106">106</a></td> - </tr> - <tr> - <td class="tdl">——–, Clove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_106"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Coffee,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_106"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Ginger,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_106"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Orange Flower,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_106"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Peppermint,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_106"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl" colspan="2">Drowned, method of restoring Life to the apparently,</td> - <td class="tdr"><a href="#Page_326">326</a></td> - </tr> - <tr> - <td class="tdl">Ducks, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_82">82</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">East</span> India Curry, method of preparing an,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_369">369</a></td> - </tr> - <tr> - <td class="tdl">Eau de Bouquet, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_158">158</a></td> - </tr> - <tr> - <td class="tdl">——–  Cologne, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_158"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–  Luce, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_311">311</a></td> - </tr> - <tr> - <td class="tdl">Economy enforced,</td> - <td class="tdr" colspan="2"><a href="#Page_12">12–26</a></td> - </tr> - <tr> - <td class="tdl">Education, improved System of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_273">273</a></td> - </tr> - <tr> - <td class="tdl">Effervescing Draught, to mix,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_307">307</a></td> - </tr> - <tr> - <td class="tdl">Eggs, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_87">87</a></td> - </tr> - <tr> - <td class="tdl">——, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_300">300</a></td> - </tr> - <tr> - <td class="tdl">Emetic Draught,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_320">320</a></td> - </tr> - <tr> - <td class="tdl">Embezzlement, Crime of,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_13A">13</a></td> - </tr> - <tr> - <td class="tdl">Eringo, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_116">116</a></td> - </tr> - <tr> - <td class="tdl">Establishments, Scales of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_5">5</a></td> - </tr> - <tr> - <td class="tdl">Excuse for Stopping on Errands,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_43">43</a></td> - </tr> - <tr> - <td class="tdl">Expenses, Tables of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_4">4</a></td> - </tr> - <tr> - <td class="tdl">————————,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_5A">5</a></td> - </tr> - <tr> - <td class="tdl">Eye, for a bruised,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_325">325</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">False</span> Characters, Punishment for,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_14A">14</a></td> - </tr> - <tr> - <td class="tdl">Family, Sketch of a well-regulated,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_15">15</a></td> - </tr> - <tr> - <td class="tdl">Feathers, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_253">253</a></td> - </tr> - <tr> - <td class="tdl">Female Servants, advice to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_29">29</a></td> - </tr> - <tr> - <td class="tdl">Fermentation, Spirituous,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_125">125</a></td> - </tr> - <tr> - <td class="tdl">Finger plates, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_287">287</a></td> - </tr> - <tr> - <td class="tdl">Floor Cloths, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_283">283</a></td> - </tr> - <tr> - <td class="tdl">Flannels, to scour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_295">295</a></td> - </tr> - <tr> - <td class="tdl">Finings for Wine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_355">355</a></td> - </tr> - <tr> - <td class="tdl">Fire, to extinguish,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_325">325</a></td> - </tr> - <tr> - <td class="tdl">First Service,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_31">31</a></td> - </tr> - <tr> - <td class="tdl">Fish, to boil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_199">199</a></td> - </tr> - <tr> - <td class="tdl">—————, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_84">84</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_56A">[56]</span>—————, to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_73">73</a></td> - </tr> - <tr> - <td class="tdl">—————, to preserve by Sugar,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_121">121</a></td> - </tr> - <tr> - <td class="tdl">Fits, to relieve fainting and other,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_321">321</a></td> - </tr> - <tr> - <td class="tdl">Flounders, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">Flour, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_300">300</a></td> - </tr> - <tr> - <td class="tdl">Flowers, to preserve, for Distilling,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_176">176</a></td> - </tr> - <tr> - <td class="tdl">Fomentations, directions for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_312">312</a></td> - </tr> - <tr> - <td class="tdl">Forbearance,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_53">53</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Footman</span>, the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_376">376</a></td> - </tr> - <tr> - <td class="tdl">————, method of cleaning boots and shoes,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_377">377</a></td> - </tr> - <tr> - <td class="tdl">———————————— Ladies shoes,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_378">378</a></td> - </tr> - <tr> - <td class="tdl">———————————— furniture,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_385">385</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————————— looking glasses & pictures,</td> - <td class="tdr"><a href="#Page_379">379</a></td> - </tr> - <tr> - <td class="tdl">———————————— gloves,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_379"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">————, duties for dinner,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_380">380</a></td> - </tr> - <tr> - <td class="tdl">————————  tea,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_382">382</a></td> - </tr> - <tr> - <td class="tdl">————————  supper,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_383">383</a></td> - </tr> - <tr> - <td class="tdl">——————— in going out with the carriage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_383"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">———— wages,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_384">384</a></td> - </tr> - <tr> - <td class="tdl">————, sundry receipts for,</td> - <td class="tdr" colspan="2"><a href="#Page_384">384–394</a></td> - </tr> - <tr> - <td class="tdl">————, <span class="smcap">Under</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_398">398</a></td> - </tr> - <tr> - <td class="tdl">Fowls, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_82">82</a></td> - </tr> - <tr> - <td class="tdl">Fraud or Neglect, liability for,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_13A">13</a></td> - </tr> - <tr> - <td class="tdl">Freckle Wash, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_240">240</a></td> - </tr> - <tr> - <td class="tdl">Fresh Water Fish,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_86">86</a></td> - </tr> - <tr> - <td class="tdl">Friars Balsam,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316">316</a></td> - </tr> - <tr> - <td class="tdl">Frugality recommended,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_24">24</a></td> - </tr> - <tr> - <td class="tdl">Fruit, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_102">102</a></td> - </tr> - <tr> - <td class="tdl">——, to gather,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_123">123</a></td> - </tr> - <tr> - <td class="tdl">——, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_113">113</a></td> - </tr> - <tr> - <td class="tdl">——————— in spirits,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_114">114</a></td> - </tr> - <tr> - <td class="tdl">——, to scald,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_60">60</a></td> - </tr> - <tr> - <td class="tdl">Frying, directions for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_205">205</a></td> - </tr> - <tr> - <td class="tdl">Furniture Paste and Oil, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_391">391</a></td> - </tr> - <tr> - <td class="tdl">Furs, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_248">248</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Game,</span> to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_81">81</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Gardener, Head</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_409">409</a></td> - </tr> - <tr> - <td class="tdl">Geese, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_82">82</a></td> - </tr> - <tr> - <td class="tdl">Gilt Buckles, chains, &c. to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_365">365</a></td> - </tr> - <tr> - <td class="tdl">Ginger, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_103">103</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_57A">[57]</span>Ginger Beer, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_191">191</a></td> - </tr> - <tr> - <td class="tdl">————— and Powders,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_359">359</a></td> - </tr> - <tr> - <td class="tdl">Gingerbread, plain, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_94">94</a></td> - </tr> - <tr> - <td class="tdl">Glaze, to prepare,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_207">207</a></td> - </tr> - <tr> - <td class="tdl">Gloves, to clean without wetting,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_365">365</a></td> - </tr> - <tr> - <td class="tdl">———, to wash and clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_388">388</a></td> - </tr> - <tr> - <td class="tdl">Godfrey’s Cordial,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_315">315</a></td> - </tr> - <tr> - <td class="tdl">Gold Lace, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_364">364</a></td> - </tr> - <tr> - <td class="tdl">————– and Embroidery, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_367">367</a></td> - </tr> - <tr> - <td class="tdl">Good Temper, qualification of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_28">28</a></td> - </tr> - <tr> - <td class="tdl">Gooseberries, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_116">116</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Governess</span>, qualifications for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_272">272</a></td> - </tr> - <tr> - <td class="tdl">Grape Lotion, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_240">240</a></td> - </tr> - <tr> - <td class="tdl">Grapes, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_114">114</a></td> - </tr> - <tr> - <td class="tdl">———, to store,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_62">62</a></td> - </tr> - <tr> - <td class="tdl">Gravel, for the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_323">323</a></td> - </tr> - <tr> - <td class="tdl">Grease Spots, to remove,</td> - <td class="tdr" colspan="2"><a href="#Page_249">249–283</a></td> - </tr> - <tr> - <td class="tdl">—————, to take out,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_387">387</a></td> - </tr> - <tr> - <td class="tdl">Griping and Flatulency, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_263">263</a></td> - </tr> - <tr> - <td class="tdl">Grocery and Confectionery,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_62">62</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Groom</span>, the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_399">399</a></td> - </tr> - <tr> - <td class="tdl">——— and <span class="smcap">Footman</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_407">407</a></td> - </tr> - <tr> - <td class="tdl">Grouse, to keep,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_84">84</a></td> - </tr> - <tr> - <td class="tdl">Gudgeons, Roach, and Dace, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_86">86</a></td> - </tr> - <tr> - <td class="tdl">Guaiacum, Tincture,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316">316</a></td> - </tr> - <tr> - <td class="tdl">————, Ammoniated tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Gum Arabic Mucilage, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_309">309</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Hackney</span> Coach Fares,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_15A">15</a></td> - </tr> - <tr> - <td class="tdl">——————– Laws,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_23A">23</a></td> - </tr> - <tr> - <td class="tdl">Haddock, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">Hair, superfluous, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_171">171</a></td> - </tr> - <tr> - <td class="tdl">—– Powder Perfume, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_168">168</a></td> - </tr> - <tr> - <td class="tdl">————–s, to perfume,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_170">170</a></td> - </tr> - <tr> - <td class="tdl">—–, to strengthen and thicken,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_247">247</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Hall Porter</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_398">398</a></td> - </tr> - <tr> - <td class="tdl">Hams, choice of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_80">80</a></td> - </tr> - <tr> - <td class="tdl">—––, to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_68">68</a></td> - </tr> - <tr> - <td class="tdl">—––, to salt,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_121">121</a></td> - </tr> - <tr> - <td class="tdl">Hangings, to restore,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_282">282</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_58A">[58]</span>Hares, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_81">81</a></td> - </tr> - <tr> - <td class="tdl">——–, to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_70">70</a></td> - </tr> - <tr> - <td class="tdl">Harness, black dye for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_375">375</a></td> - </tr> - <tr> - <td class="tdl">———, Liquid Blacking for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_375"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Hartshorn Jelly, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_108">108</a></td> - </tr> - <tr> - <td class="tdl">Head Aches, to ease or cure,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_322">322</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Head Nurse</span>, duties of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_254">254</a></td> - </tr> - <tr> - <td class="tdl">Herbs, to preserve by drying,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_87">87</a></td> - </tr> - <tr> - <td class="tdl">——– used in Salads,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_212">212</a></td> - </tr> - <tr> - <td class="tdl">Hermitage and Burgundy Wine, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346">346</a></td> - </tr> - <tr> - <td class="tdl">Herrings, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">Hiccups, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_263">263</a></td> - </tr> - <tr> - <td class="tdl">Hiring Servants,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_9A">9</a></td> - </tr> - <tr> - <td class="tdl">Hog’s Lard, ointment of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_313">313</a></td> - </tr> - <tr> - <td class="tdl">Horses, to bring out in case of fire,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_375">375</a></td> - </tr> - <tr> - <td class="tdl">——–, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_400">400</a></td> - </tr> - <tr> - <td class="tdl">——–, receipts relative to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_404">404</a></td> - </tr> - <tr> - <td class="tdl">Honesty the best Policy,</td> - <td class="tdr" colspan="2"><a href="#Page_20">20–34</a></td> - </tr> - <tr> - <td class="tdl">Honey, to clarify,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_114">114</a></td> - </tr> - <tr> - <td class="tdl">——–, Balsam of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_315">315</a></td> - </tr> - <tr> - <td class="tdl">——–  Water, to make,</td> - <td class="tdr" colspan="2"><a href="#Page_159">159–190</a></td> - </tr> - <tr> - <td class="tdl">Honours of the Table,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_15">15</a></td> - </tr> - <tr> - <td class="tdl">Hooping Cough, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_268">268</a></td> - </tr> - <tr> - <td class="tdl">Horehound, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_103">103</a></td> - </tr> - <tr> - <td class="tdl">Household Concerns, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_2">2</a></td> - </tr> - <tr> - <td class="tdl">————– Establishment,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_7">7</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Housekeeper</span>, qualifications of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_51">51</a></td> - </tr> - <tr> - <td class="tdl">—————–, Representative of the Mistress,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_52">52</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">—————–, her management of the other Servants,</td> - <td class="tdr"><a href="#Page_52"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—————–, her accounts,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_56">56</a></td> - </tr> - <tr> - <td class="tdl">—————–, salary of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_59">59</a></td> - </tr> - <tr> - <td class="tdl">—————–, Memorandums for</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_59"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">House-Maid, Upper</span>, duties of</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_276">276</a></td> - </tr> - <tr> - <td class="tdl">—————, hearths to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_277">277</a></td> - </tr> - <tr> - <td class="tdl">—————, management of bed-rooms,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_280">280</a></td> - </tr> - <tr> - <td class="tdl">—————, <span class="smcap">Under</span>, duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_284">284</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">House Steward</span>, the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_336">336</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————–, his business to hire and discharge all</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 5em;">servants,</span></td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_336"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——————–  Accounts,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_337">337</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_59A">[59]</span>——————–, Salary,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_338">338</a></td> - </tr> - <tr> - <td class="tdl">Huxham’s Tincture of Bark,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316">316</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Iceing</span> for Cakes, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_91">91</a></td> - </tr> - <tr> - <td class="tdl">Idleness the Source of Evil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_21">21</a></td> - </tr> - <tr> - <td class="tdl">Incomes, table of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_3">3</a></td> - </tr> - <tr> - <td class="tdl">———————,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_5A">5</a></td> - </tr> - <tr> - <td class="tdl">Independence, how to establish,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_25">25</a></td> - </tr> - <tr> - <td class="tdl">Industry, the duty of,</td> - <td class="tdr" colspan="2"><a href="#Page_27">27–34</a></td> - </tr> - <tr> - <td class="tdl">———– the foundation of good character,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_19">19</a></td> - </tr> - <tr> - <td class="tdl">Infection, to prevent,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_308">308</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Infants</span>, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_256">256</a></td> - </tr> - <tr> - <td class="tdl">———, clothing of a,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_257">257</a></td> - </tr> - <tr> - <td class="tdl">———, diseases of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_262">262</a></td> - </tr> - <tr> - <td class="tdl">———, dress of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_259">259</a></td> - </tr> - <tr> - <td class="tdl">———, exercise of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_257">257</a></td> - </tr> - <tr> - <td class="tdl">———, food of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_260">260</a></td> - </tr> - <tr> - <td class="tdl">———, sleep of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_261">261</a></td> - </tr> - <tr> - <td class="tdl">———, strengthening of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_259">259</a></td> - </tr> - <tr> - <td class="tdl">———, mild purgatives for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_321">321</a></td> - </tr> - <tr> - <td class="tdl">Indenture of Apprenticeship explained,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_411">411</a></td> - </tr> - <tr> - <td class="tdl">Ink Spots, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_295">295</a></td> - </tr> - <tr> - <td class="tdl">Intemperance, ruinous effects of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_22">22</a></td> - </tr> - <tr> - <td class="tdl">Interest of Savings,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_27">27</a></td> - </tr> - <tr> - <td class="tdl">———, Tables of,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_6A">6</a></td> - </tr> - <tr> - <td class="tdl">Inventory, the Housekeeper’s,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_60">60</a></td> - </tr> - <tr> - <td class="tdl">Inward Fits, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_266">266</a></td> - </tr> - <tr> - <td class="tdl">Ipecacuan Wine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_317">317</a></td> - </tr> - <tr> - <td class="tdl">Irons, polished, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_283">283</a></td> - </tr> - <tr> - <td class="tdl">Iron-Moulds, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_294">294</a></td> - </tr> - <tr> - <td class="tdl">Isinglass Jelly, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_306">306</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Jam,</span> Raspberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_111">111</a></td> - </tr> - <tr> - <td class="tdl">—–, Strawberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_111"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Jasmine, Essence of, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_159">159</a></td> - </tr> - <tr> - <td class="tdl">Jelly, Apple, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_110">110</a></td> - </tr> - <tr> - <td class="tdl">—––, Black Currant,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_110"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—––, Currant,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_110"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—––, Gooseberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_110"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—––, Strawberry.</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_110"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Joints, Table of, for roasting,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_202">202</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Kitchen,</span> good order of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_291">291</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_60A">[60]</span><span class="smcap">Kitchen-Maid</span>, directions to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_233">233</a></td> - </tr> - <tr> - <td class="tdl">Kitchen Maxims,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_224">224</a></td> - </tr> - <tr> - <td class="tdl">Knighton’s Lotion, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_241">241</a></td> - </tr> - <tr> - <td class="tdl">Knives and Forks, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_393">393</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Lace</span> or Linen, fine, to wash,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_250">250</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Lady’s-Maid</span>, duties and qualifications of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_236">236</a></td> - </tr> - <tr> - <td class="tdl">——— <span class="smcap">Footman</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_397">397</a></td> - </tr> - <tr> - <td class="tdl">Lamb, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_79">79</a></td> - </tr> - <tr> - <td class="tdl">——, joints of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_79"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——————, to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_68">68</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Land Steward</span> and Bailiff,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_327">327</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  should have a proper set of books,</td> - <td class="tdr"><a href="#Page_328">328</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  should detect peculations, &c. in servants,</td> - <td class="tdr"><a href="#Page_328"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  every farm should be surveyed and</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl" colspan="2"><span style="margin-left: 4em;">described in a Map,</span></td> - <td class="tdr"><a href="#Page_329">329</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  the covenants in each lease to be strictly</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl" colspan="2"><span style="margin-left: 4em;">attended to,</span></td> - <td class="tdr"><a href="#Page_329"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  trespasses and nuisances to be avoided,</td> - <td class="tdr"><a href="#Page_330">330</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  encouragement should be given to</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl" colspan="2"><span style="margin-left: 4em;">improvements,</span></td> - <td class="tdr"><a href="#Page_330"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  not to interfere in the domestic concerns</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl" colspan="2"><span style="margin-left: 4em;">of the tenants,</span></td> - <td class="tdr"><a href="#Page_331">331</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  should have an able and professional adviser,</td> - <td class="tdr"><a href="#Page_332">332</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  balance in cash should be put out to interest,</td> - <td class="tdr"><a href="#Page_332"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  all accounts should be properly arranged,</td> - <td class="tdr"><a href="#Page_333">333</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  books necessary to be kept,</td> - <td class="tdr"><a href="#Page_334">334</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——————  form of the Journal,</td> - <td class="tdr"><a href="#Page_334"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl" colspan="2">—————————– the Ledger, &c.,</td> - <td class="tdr"><a href="#Page_335">335</a></td> - </tr> - <tr> - <td class="tdl">Larder, management of,</td> - <td class="tdr" colspan="2"><a href="#Page_214">214–216</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Laundry-Maid</span>, duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_294">294</a></td> - </tr> - <tr> - <td class="tdl">——————–, economical hints to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_294"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Lavender Water,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_317">317</a></td> - </tr> - <tr> - <td class="tdl">Lawns, to wash and starch,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_250">250</a></td> - </tr> - <tr> - <td class="tdl">Laws of Masters and Servants,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_9A">9</a></td> - </tr> - <tr> - <td class="tdl">Leather Breeches, to take grease out of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_366">366</a></td> - </tr> - <tr> - <td class="tdl">Leather, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_367">367</a></td> - </tr> - <tr> - <td class="tdl">Lemon Cream, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_240">240</a></td> - </tr> - <tr> - <td class="tdl">——–  Peel, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_104">104</a></td> - </tr> - <tr> - <td class="tdl">Lemonade, portable,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_192">192</a></td> - </tr> - <tr> - <td class="tdl">Lemons, to store,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_66">66</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_61A">[61]</span>Leverets, to distinguish,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_81">81</a></td> - </tr> - <tr> - <td class="tdl">Liability of Masters,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_12A">12</a></td> - </tr> - <tr> - <td class="tdl">Liniments, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_311">311</a></td> - </tr> - <tr> - <td class="tdl">Lip Honey, to prepare,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_245">245</a></td> - </tr> - <tr> - <td class="tdl">—– Salve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_313">313</a></td> - </tr> - <tr> - <td class="tdl">————, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_166">166</a></td> - </tr> - <tr> - <td class="tdl">Liquorice, Extract of, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_107">107</a></td> - </tr> - <tr> - <td class="tdl">———— Juice,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_107"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">———— Lozenges, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_106">106</a></td> - </tr> - <tr> - <td class="tdl">———— Refined, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_107">107</a></td> - </tr> - <tr> - <td class="tdl">London Female Servants’ Society,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_30">30</a></td> - </tr> - <tr> - <td class="tdl">Looking Glasses, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_283">283</a></td> - </tr> - <tr> - <td class="tdl">Lisbon Wine, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351">351</a></td> - </tr> - <tr> - <td class="tdl">Lotion for Wrinkles,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_242">242</a></td> - </tr> - <tr> - <td class="tdl">Lozenges, Black Pectoral,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_317">317</a></td> - </tr> - <tr> - <td class="tdl">———–, White Pectoral,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_317"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">———–, Nitre,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_318">318</a></td> - </tr> - <tr> - <td class="tdl">Lye for the Hair,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_247">247</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Macaroons,</span> to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_98">98</a></td> - </tr> - <tr> - <td class="tdl">Macassar Oil, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_247">247</a></td> - </tr> - <tr> - <td class="tdl">Mackerel, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_86">86</a></td> - </tr> - <tr> - <td class="tdl">Mad Dog, for the bite of a,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_326">326</a></td> - </tr> - <tr> - <td class="tdl">Madeira, to fine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_354">354</a></td> - </tr> - <tr> - <td class="tdl">Magnesia Water, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_192">192</a></td> - </tr> - <tr> - <td class="tdl">Mail Coaches, list of the,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_29A">29</a></td> - </tr> - <tr> - <td class="tdl">Malmsey and other Wines, to fine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_355">355</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Man Cook</span>, the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_368">368</a></td> - </tr> - <tr> - <td class="tdl">Marble, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_283">283</a></td> - </tr> - <tr> - <td class="tdl">——— Hearths, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_287">287</a></td> - </tr> - <tr> - <td class="tdl">Marketing, rules for,</td> - <td class="tdr" colspan="2"><a href="#Page_54">54–74</a></td> - </tr> - <tr> - <td class="tdl">———— Tables,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_1A">1</a></td> - </tr> - <tr> - <td class="tdl">Marmalade, Barberry, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_108">108</a></td> - </tr> - <tr> - <td class="tdl">————–, Orange,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_107">107</a></td> - </tr> - <tr> - <td class="tdl">————–, Quince,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_108">108</a></td> - </tr> - <tr> - <td class="tdl">————–, Scotch,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_108">108</a></td> - </tr> - <tr> - <td class="tdl">————–, Transparent,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_108"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Marshmallows, decoction of, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_310">310</a></td> - </tr> - <tr> - <td class="tdl">Melted Butter,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_210">210</a></td> - </tr> - <tr> - <td class="tdl">Men-servants, advice to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_28">28</a></td> - </tr> - <tr> - <td class="tdl">Measures, Graduated,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_213">213</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_62A">[62]</span>Meat, tainted, to restore,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_217">217</a></td> - </tr> - <tr> - <td class="tdl">Meats, various, to dress,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_222">222</a></td> - </tr> - <tr> - <td class="tdl">Medicinal Tea, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_306">306</a></td> - </tr> - <tr> - <td class="tdl">Metals, various, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_281">281</a></td> - </tr> - <tr> - <td class="tdl">Mildew, to remove from Linen,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_295">295</a></td> - </tr> - <tr> - <td class="tdl">Mildness of Behaviour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_35">35</a></td> - </tr> - <tr> - <td class="tdl">Milk, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_298">298</a></td> - </tr> - <tr> - <td class="tdl">—— and Cream, substitute for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_299">299</a></td> - </tr> - <tr> - <td class="tdl">——, management of, in the Dairy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_296">296</a></td> - </tr> - <tr> - <td class="tdl">—— of Roses, to make,</td> - <td class="tdr" colspan="2"><a href="#Page_159">159–160</a></td> - </tr> - <tr> - <td class="tdl">Mistresses of Families, kindness of, to Servants,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_10">10</a></td> - </tr> - <tr> - <td class="tdl">Moor-Game, to keep,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_84">84</a></td> - </tr> - <tr> - <td class="tdl">Moths, to drive away,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_248">248</a></td> - </tr> - <tr> - <td class="tdl">————————– or prevent approach of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_366">366</a></td> - </tr> - <tr> - <td class="tdl">Mourning Dresses, to remove stains from,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_364">364</a></td> - </tr> - <tr> - <td class="tdl">Muffins, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_95">95</a></td> - </tr> - <tr> - <td class="tdl">Mulga-Tawney, mode of preparing,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_370">370</a></td> - </tr> - <tr> - <td class="tdl">Mushrooms, to pickle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_120">120</a></td> - </tr> - <tr> - <td class="tdl">Musk, Tincture of, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_167">167</a></td> - </tr> - <tr> - <td class="tdl">Mustiness in Wine, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_153">153</a></td> - </tr> - <tr> - <td class="tdl">Mutton, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_78">78</a></td> - </tr> - <tr> - <td class="tdl">——— Broth, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_306">306</a></td> - </tr> - <tr> - <td class="tdl">———, joints of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_79">79</a></td> - </tr> - <tr> - <td class="tdl">——————– to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_67">67</a></td> - </tr> - <tr> - <td class="tdl">Must, drawing and casking of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_125">125</a></td> - </tr> - <tr> - <td class="tdl">Mustard Cataplasm, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_312">312</a></td> - </tr> -</table> -<!-- Table split in two as Kindle Previewer cannot handle tables with more than 20,000 characters --> -<table class="index"> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Needle-work,</span> the Lady’s maid’s,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_239">239</a></td> - </tr> - <tr> - <td class="tdl">Negative Advice to Servants, by Dean Swift,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_42">42</a></td> - </tr> - <tr> - <td class="tdl">New services,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_32">32</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Nurse</span>, the <span class="smcap">Chamber</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_301">301</a></td> - </tr> - <tr> - <td class="tdl">————– <span class="smcap">Under</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_271">271</a></td> - </tr> - <tr> - <td class="tdl">————– <span class="smcap">Head</span>, directions to,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_254">254</a></td> - </tr> - <tr> - <td class="tdl">Nursery, cautions in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_254">254</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Nursery Maid</span>, duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_271">271</a></td> - </tr> - <tr> - <td class="tdl">———– sleeping-room,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_256">256</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Obedience,</span> duty of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_40">40</a></td> - </tr> - <tr> - <td class="tdl">Oils for the hair, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_247">247</a></td> - </tr> - <tr> - <td class="tdl">—–, to remove from boards,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_284">284</a></td> - </tr> - <tr> - <td class="tdl">Omelette souffle, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_111">111</a></td> - </tr> - <tr> - <td class="tdl">Onions, to pickle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_118">118</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_63A">[63]</span>Opodeldoc, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_310">310</a></td> - </tr> - <tr> - <td class="tdl">Orange flowers, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_114">114</a></td> - </tr> - <tr> - <td class="tdl">——— marmalade, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_107">107</a></td> - </tr> - <tr> - <td class="tdl">——— peel, to candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_104">104</a></td> - </tr> - <tr> - <td class="tdl">Oranges, to preserve whole,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_114">114</a></td> - </tr> - <tr> - <td class="tdl">———–, to store,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_66">66</a></td> - </tr> - <tr> - <td class="tdl">Orgeat paste, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_112">112</a></td> - </tr> - <tr> - <td class="tdl">Opiate, for the teeth,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_165">165</a></td> - </tr> - <tr> - <td class="tdl">Ottar of Roses, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_159">159</a></td> - </tr> - <tr> - <td class="tdl">Outriders,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_408">408</a></td> - </tr> - <tr> - <td class="tdl">Oxalic Acid,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_326">326</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Paints,</span> use of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_243">243</a></td> - </tr> - <tr> - <td class="tdl">Palma Christi, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_247">247</a></td> - </tr> - <tr> - <td class="tdl">Panada, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_305">305</a></td> - </tr> - <tr> - <td class="tdl">Paper-hangings, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_282">282</a></td> - </tr> - <tr> - <td class="tdl">Parlour fire, to light and manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_293">293</a></td> - </tr> - <tr> - <td class="tdl">Parsley and Butter,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_210">210</a></td> - </tr> - <tr> - <td class="tdl">Partridges, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Paste, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_300">300</a></td> - </tr> - <tr> - <td class="tdl">Pastry, art of making,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_89">89</a></td> - </tr> - <tr> - <td class="tdl">Pate de Guimauve, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_112">112</a></td> - </tr> - <tr> - <td class="tdl">Pate du jujubes, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_112">112</a></td> - </tr> - <tr> - <td class="tdl">Pastiles, Aromatic, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_168">168</a></td> - </tr> - <tr> - <td class="tdl">Pearl powder, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_164">164</a></td> - </tr> - <tr> - <td class="tdl">—— water, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_161">161</a></td> - </tr> - <tr> - <td class="tdl">Perfume to prevent infection,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_167">167</a></td> - </tr> - <tr> - <td class="tdl">——––– for clothes and drawers,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_167">167</a></td> - </tr> - <tr> - <td class="tdl">Perfumery and Cosmetics,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_158">158</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">Perfumes, ambergris, musk, orris, violet, and rose, to make,</td> - <td class="tdr"><a href="#Page_169">169</a></td> - </tr> - <tr> - <td class="tdl">Perspiration, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_242">242</a></td> - </tr> - <tr> - <td class="tdl">Peruvian Bark, tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_316">316</a></td> - </tr> - <tr> - <td class="tdl">Pheasants, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Piccalilli, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_119">119</a></td> - </tr> - <tr> - <td class="tdl">Pickling, general rules for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_117">117</a></td> - </tr> - <tr> - <td class="tdl">———, season for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_87">87</a></td> - </tr> - <tr> - <td class="tdl">Pie, orange and lemon, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_97">97</a></td> - </tr> - <tr> - <td class="tdl">Pigeons, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Pike and Jack, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_86">86</a></td> - </tr> - <tr> - <td class="tdl">Pimples, ointment for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_241">241</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_64A">[64]</span>Pleasure, necessary restraint of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_21">21</a></td> - </tr> - <tr> - <td class="tdl">Point Lace, to clean and starch,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_250">250</a></td> - </tr> - <tr> - <td class="tdl">Pomade for removing wrinkles,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_242">242</a></td> - </tr> - <tr> - <td class="tdl">Pomade Divine, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_161">161</a></td> - </tr> - <tr> - <td class="tdl">Pomatums,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_162">162</a></td> - </tr> - <tr> - <td class="tdl">Poppies, Syrup of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_318">318</a></td> - </tr> - <tr> - <td class="tdl">Pork, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_79">79</a></td> - </tr> - <tr> - <td class="tdl">——, joints of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_80">80</a></td> - </tr> - <tr> - <td class="tdl">—————– to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_68">68</a></td> - </tr> - <tr> - <td class="tdl">——, leg of, to boil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_198">198</a></td> - </tr> - <tr> - <td class="tdl">Port Wine, to manage and improve poor,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_345">345</a></td> - </tr> - <tr> - <td class="tdl">Porterage, laws respecting,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_25A">25</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Postillion</span>, duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_407">407</a></td> - </tr> - <tr> - <td class="tdl">Posting, table of,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_8A">8</a></td> - </tr> - <tr> - <td class="tdl">Post-Office, regulations of the general,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_28A">28</a></td> - </tr> - <tr> - <td class="tdl">———————————— two-penny,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_30A">30</a></td> - </tr> - <tr> - <td class="tdl">Potass Water,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_192">192</a></td> - </tr> - <tr> - <td class="tdl">Poultry, to boil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_196">196</a></td> - </tr> - <tr> - <td class="tdl">———, seasons of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_81">81</a></td> - </tr> - <tr> - <td class="tdl">Preserving, rules for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_113">113</a></td> - </tr> - <tr> - <td class="tdl">Provisions, purchase of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_55">55</a></td> - </tr> - <tr> - <td class="tdl">————, economy of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_59">59</a></td> - </tr> - <tr> - <td class="tdl">Puffs, Orange, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_98">98</a></td> - </tr> - <tr> - <td class="tdl">Punishment of Servants,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_11A">11</a></td> - </tr> - <tr> - <td class="tdl">Purifying Water for the Skin,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_240">240</a></td> - </tr> - <tr> - <td class="tdl">Purgative, mild one for Infants,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_321">321</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Quails,</span> to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Quarrels, policy of avoiding,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_24">24</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Rabbits,</span> to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_81">81</a></td> - </tr> - <tr> - <td class="tdl">Raspberry Paste, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_111">111</a></td> - </tr> - <tr> - <td class="tdl">Ratifia Cakes, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_91">91</a></td> - </tr> - <tr> - <td class="tdl">Ready Money, importance of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_55">55</a></td> - </tr> - <tr> - <td class="tdl">Receipts, Notes of Hand, &c., form of,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_42">42</a></td> - </tr> - <tr> - <td class="tdl">Red Pimple, to remove the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_241">241</a></td> - </tr> - <tr> - <td class="tdl">Register Offices,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_30">30</a></td> - </tr> - <tr> - <td class="tdl">Rhubarb, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_308">308</a></td> - </tr> - <tr> - <td class="tdl">———–, Tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_314">314</a></td> - </tr> - <tr> - <td class="tdl">———–, Compound Tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_314"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Rice, method of Boiling,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_371">371</a></td> - </tr> - <tr> - <td class="tdl">Rickets in Children,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_266">266</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_65A">[65]</span>Riga Balsam, to prepare,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_312">312</a></td> - </tr> - <tr> - <td class="tdl">Ring-Worm, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_267">267</a></td> - </tr> - <tr> - <td class="tdl">Roasting, Elements of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_200">200</a></td> - </tr> - <tr> - <td class="tdl">———–, Examples in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_203">203</a></td> - </tr> - <tr> - <td class="tdl">Roman Balsam, for freckles,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_239">239</a></td> - </tr> - <tr> - <td class="tdl">Rosemary Water, to distil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_179">179</a></td> - </tr> - <tr> - <td class="tdl">————, Spirit of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_317">317</a></td> - </tr> - <tr> - <td class="tdl">Roses, Honey of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_318">318</a></td> - </tr> - <tr> - <td class="tdl">——–, Infusion of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_320">320</a></td> - </tr> - <tr> - <td class="tdl">Rouge, economical,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_171">171</a></td> - </tr> - <tr> - <td class="tdl">——–, Spanish, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_171"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Ruffs and Rees, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Rusks, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_96">96</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Salad,</span> to mix one,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_359">359</a></td> - </tr> - <tr> - <td class="tdl">——–, to mix,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_212">212</a></td> - </tr> - <tr> - <td class="tdl">Saline draught, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_308">308</a></td> - </tr> - <tr> - <td class="tdl">Salmon, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">———, to pickle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_121">121</a></td> - </tr> - <tr> - <td class="tdl">Salop, to mix,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_306">306</a></td> - </tr> - <tr> - <td class="tdl">Salt, Spirit of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_190">190</a></td> - </tr> - <tr> - <td class="tdl">Salting Beef and Pork,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_122">122</a></td> - </tr> - <tr> - <td class="tdl">——— meat, directions for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_215">215</a></td> - </tr> - <tr> - <td class="tdl">Samphire, to pickle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_119">119</a></td> - </tr> - <tr> - <td class="tdl">Sarcenets, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_250">250</a></td> - </tr> - <tr> - <td class="tdl">Sarsaparilla, Decoction of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_319">319</a></td> - </tr> - <tr> - <td class="tdl">————–, Compound Decoction of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_319"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Satin, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_251">251</a></td> - </tr> - <tr> - <td class="tdl">Sauces and Gravies, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_210">210</a></td> - </tr> - <tr> - <td class="tdl">——–, plain and compound,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_211">211</a></td> - </tr> - <tr> - <td class="tdl">Saur Kraut, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_118">118</a></td> - </tr> - <tr> - <td class="tdl">Savings’ Bank, utility of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_25">25</a></td> - </tr> - <tr> - <td class="tdl">Scalds or Burns, to cure,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_324">324</a></td> - </tr> - <tr> - <td class="tdl">Scarlet Cloth, to take stains out of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_367">367</a></td> - </tr> - <tr> - <td class="tdl">Scouring-Balls, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_367"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Scullery Maid</span>, duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_235">235</a></td> - </tr> - <tr> - <td class="tdl">Secrecy and Suspicion,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_37">37</a></td> - </tr> - <tr> - <td class="tdl">Sedan Chairs, laws respecting,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_24A">24</a></td> - </tr> - <tr> - <td class="tdl">Sedlitz powders, to prepare,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_308">308</a></td> - </tr> - <tr> - <td class="tdl">Seeds, to store,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_66">66</a></td> - </tr> - <tr> - <td class="tdl">Seltzer Water,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_192">192</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_66A">[66]</span>Senna, compound Tincture of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_314">314</a></td> - </tr> - <tr> - <td class="tdl">Servants’-hall,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_417">417</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Servant of All-Work</span>, duties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_285">285</a></td> - </tr> - <tr> - <td class="tdl">Shaving, new mode of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_364">364</a></td> - </tr> - <tr> - <td class="tdl">Sherry, to improve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351">351</a></td> - </tr> - <tr> - <td class="tdl">——–, to fine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_354">354</a></td> - </tr> - <tr> - <td class="tdl">Sick Chamber, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_302">302</a></td> - </tr> - <tr> - <td class="tdl">Silence, the virtue of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_23">23</a></td> - </tr> - <tr> - <td class="tdl">Silk Stockings, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_252">252</a></td> - </tr> - <tr> - <td class="tdl">Silks, Cottons, &c. to clean,</td> - <td class="tdr" colspan="2"><a href="#Page_248">248–251</a></td> - </tr> - <tr> - <td class="tdl">Skin, excoriation of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_264">264</a></td> - </tr> - <tr> - <td class="tdl">Simple Waters, to distil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_178">178</a></td> - </tr> - <tr> - <td class="tdl">Simple Ointment,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_313">313</a></td> - </tr> - <tr> - <td class="tdl">Skate, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">Smelts, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_86">86</a></td> - </tr> - <tr> - <td class="tdl">Snow Balls, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_105">105</a></td> - </tr> - <tr> - <td class="tdl">Snuffs, to imitate,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_173">173</a></td> - </tr> - <tr> - <td class="tdl">Soap, economy of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_294">294</a></td> - </tr> - <tr> - <td class="tdl">——, liniment to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_310">310</a></td> - </tr> - <tr> - <td class="tdl">——, preservation of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_61">61</a></td> - </tr> - <tr> - <td class="tdl">——, Almond, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_174">174</a></td> - </tr> - <tr> - <td class="tdl">——, Balls,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_61">61</a></td> - </tr> - <tr> - <td class="tdl">——, Naples, to imitate,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_175">175</a></td> - </tr> - <tr> - <td class="tdl">——, Transparent, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_174">174</a></td> - </tr> - <tr> - <td class="tdl">——, Windsor,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_174"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Soda Water,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_192">192</a></td> - </tr> - <tr> - <td class="tdl">————–, to prepare,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_359">359</a></td> - </tr> - <tr> - <td class="tdl">Soles, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">——, to fry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_206">206</a></td> - </tr> - <tr> - <td class="tdl">Soup, Transparent, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_307">307</a></td> - </tr> - <tr> - <td class="tdl">Soups, to prepare,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_207">207</a></td> - </tr> - <tr> - <td class="tdl">———–, thicken,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_209">209</a></td> - </tr> - <tr> - <td class="tdl">Spermaceti Ointment,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_313">313</a></td> - </tr> - <tr> - <td class="tdl">Spine, distortion of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_267">267</a></td> - </tr> - <tr> - <td class="tdl">Spirituous Waters,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_183">183</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————, Antiscorbutic,</td> - <td class="tdr"><a href="#Page_186">186</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————, Bergamot,</td> - <td class="tdr"><a href="#Page_183">183</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————, Gentian, Compound,</td> - <td class="tdr"><a href="#Page_186">186</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————, Hungary,</td> - <td class="tdr"><a href="#Page_184">184</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————, Lavender, spirit and water,</td> - <td class="tdr"><a href="#Page_184"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl" colspan="2"><span class="pagenum" id="Page_67A">[67]</span>———————, Lemon,</td> - <td class="tdr"><a href="#Page_185">185</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————, Peppermint,</td> - <td class="tdr"><a href="#Page_186">186</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">———————, Scurvy Grass,</td> - <td class="tdr"><a href="#Page_186"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Sprats, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">Spruce Beer, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_191">191</a></td> - </tr> - <tr> - <td class="tdl">Squills, Oxymel of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_319">319</a></td> - </tr> - <tr> - <td class="tdl">———, Vinegar of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_319"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Stable, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_400">400</a></td> - </tr> - <tr> - <td class="tdl">——– Boy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_408">408</a></td> - </tr> - <tr> - <td class="tdl">——–, helpers in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_408"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Stains, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_249">249</a></td> - </tr> - <tr> - <td class="tdl">Stamp duties for bills and receipts,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_48A">48</a></td> - </tr> - <tr> - <td class="tdl">Starch, purchase of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_61">61</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Steward’s-room Boy</span>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_338">338</a></td> - </tr> - <tr> - <td class="tdl">Stills for simple waters,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_177">177</a></td> - </tr> - <tr> - <td class="tdl">Store and Still-Rooms, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_60">60</a></td> - </tr> - <tr> - <td class="tdl">Stove-grates, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_286">286</a></td> - </tr> - <tr> - <td class="tdl">Straw Bonnets, to bleach,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_253">253</a></td> - </tr> - <tr> - <td class="tdl">Strawberry dentifrice,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_158">158</a></td> - </tr> - <tr> - <td class="tdl">Strawberries, to preserve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_115">115</a></td> - </tr> - <tr> - <td class="tdl">Sturgeon, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_84">84</a></td> - </tr> - <tr> - <td class="tdl">Subordination, good effect of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_17">17</a></td> - </tr> - <tr> - <td class="tdl">Sucking Pig, to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_69">69</a></td> - </tr> - <tr> - <td class="tdl">Sugars, variety of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_59">59</a></td> - </tr> - <tr> - <td class="tdl">Sugar, to Candy,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_101">101</a></td> - </tr> - <tr> - <td class="tdl">——–, French method of candying,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_102">102</a></td> - </tr> - <tr> - <td class="tdl">——– Candy, white, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_103">103</a></td> - </tr> - <tr> - <td class="tdl">——–, to clarify,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_103"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to improve and increase,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_104">104</a></td> - </tr> - <tr> - <td class="tdl">——–, to colour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_104"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, devices in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_104"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Sulphur Wash, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_241">241</a></td> - </tr> - <tr> - <td class="tdl">Sun-burn, Wash for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_172">172</a></td> - </tr> - <tr> - <td class="tdl">Sunday, observance of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_32">32</a></td> - </tr> - <tr> - <td class="tdl">Suppers, articles for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_221">221</a></td> - </tr> - <tr> - <td class="tdl">Swearing, punishment of,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_12A">12</a></td> - </tr> - <tr> - <td class="tdl">Sweet Herbs, season of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_88">88</a></td> - </tr> - <tr> - <td class="tdl">Swift’s, Dean, Advice to Servants,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_42">42</a></td> - </tr> - <tr> - <td class="tdl">—————–, Advice to the Cook,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_227">227</a></td> - </tr> - <tr> - <td class="tdl">Syllabub, whipt, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_104">104</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_68A">[68]</span>———–, solid,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_105">105</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Table,</span> arrangement of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_56">56</a></td> - </tr> - <tr> - <td class="tdl">——–, etiquette of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_57">57</a></td> - </tr> - <tr> - <td class="tdl">——–, management of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_14">14</a></td> - </tr> - <tr> - <td class="tdl">——– of precedency among gentlemen,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_34A">34</a></td> - </tr> - <tr> - <td class="tdl">———————————– ladies,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_35A">35</a></td> - </tr> - <tr> - <td class="tdl">——–, Multiplication, with the pence added,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_43A">43</a></td> - </tr> - <tr> - <td class="tdl">——–, Money <i>Appendix</i>,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_44">44</a></td> - </tr> - <tr> - <td class="tdl" colspan="2">——–, showing the number of days from any day in one</td> - <td class="tdr"> </td> - </tr> - <tr> - <td class="tdl"><span style="margin-left: 2em;">month,</span> to the same day in any other month,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_48A">48</a></td> - </tr> - <tr> - <td class="tdl">—————, of weights and measures, &c.,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_45A">45</a></td> - </tr> - <tr> - <td class="tdl">Talc, White, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_244">244</a></td> - </tr> - <tr> - <td class="tdl">Tale-bearing, caution against,</td> - <td class="tdr" colspan="2"><a href="#Page_20">20–42</a></td> - </tr> - <tr> - <td class="tdl">Tamarind Water,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_308">308</a></td> - </tr> - <tr> - <td class="tdl">Tarts, Almond, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_97">97</a></td> - </tr> - <tr> - <td class="tdl">——, green Almond,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_97"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——, Orange,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_98">98</a></td> - </tr> - <tr> - <td class="tdl">Teal, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Teeth, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_324">324</a></td> - </tr> - <tr> - <td class="tdl">—— and Gums, wash for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_245">245</a></td> - </tr> - <tr> - <td class="tdl">Throat, for a sore,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_323">323</a></td> - </tr> - <tr> - <td class="tdl">Thrush, remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_264">264</a></td> - </tr> - <tr> - <td class="tdl">Tiffanies, to wash and stain,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_250">250</a></td> - </tr> - <tr> - <td class="tdl">Tin Vessels, preservation of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_60">60</a></td> - </tr> - <tr> - <td class="tdl">Tin and Pewter, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_235">235</a></td> - </tr> - <tr> - <td class="tdl">Toast and Water, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_305">305</a></td> - </tr> - <tr> - <td class="tdl">Tolu, Tincture of the Balsam of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_315">315</a></td> - </tr> - <tr> - <td class="tdl">Tongue, to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_69">69</a></td> - </tr> - <tr> - <td class="tdl">Tooth-ache, a preservative from the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_324">324</a></td> - </tr> - <tr> - <td class="tdl">————–, to ease the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_324"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">————–, remedies for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_246">246</a></td> - </tr> - <tr> - <td class="tdl">Tooth-powders, various, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_165">165</a></td> - </tr> - <tr> - <td class="tdl">Town-washed Linen, to whiten,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_294">294</a></td> - </tr> - <tr> - <td class="tdl">Tradesmen, acquaintances with,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_36">36</a></td> - </tr> - <tr> - <td class="tdl">————–, respectability of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_55">55</a></td> - </tr> - <tr> - <td class="tdl">Truth recommended,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_19">19</a></td> - </tr> - <tr> - <td class="tdl">Turbot, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_84">84</a></td> - </tr> - <tr> - <td class="tdl">Turkeys, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_82">82</a></td> - </tr> - <tr> - <td class="tdl">Turkish Bloom to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_172">172</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Valet</span>, the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_361">361</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_69A">[69]</span>——–, his morning duties,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_361">361</a></td> - </tr> - <tr> - <td class="tdl">——–, care of wet clothes,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_363">363</a></td> - </tr> - <tr> - <td class="tdl">——–, preparing for a journey,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_363">363</a></td> - </tr> - <tr> - <td class="tdl">——–, Salary,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_364">364</a></td> - </tr> - <tr> - <td class="tdl">Varnish for hats,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_248">248</a></td> - </tr> - <tr> - <td class="tdl">Veal, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_77">77</a></td> - </tr> - <tr> - <td class="tdl">—–, joints of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_77"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Vegetables, seasons of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_87">87</a></td> - </tr> - <tr> - <td class="tdl">Venison, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_81">81</a></td> - </tr> - <tr> - <td class="tdl">———, to carve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_69">69</a></td> - </tr> - <tr> - <td class="tdl">Vidonia Wine, to fine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_354">354</a></td> - </tr> - <tr> - <td class="tdl">Violets, Syrup of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_318">318</a></td> - </tr> - <tr> - <td class="tdl">Virtue of female servants,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_38">38</a></td> - </tr> - <tr> - <td class="tdl">Vegetable Tooth-brushes,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_165">165</a></td> - </tr> - <tr> - <td class="tdl">Vegetables, to boil,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_198">198</a></td> - </tr> - <tr> - <td class="tdl">Veils, black and white, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_251">251</a></td> - </tr> - <tr> - <td class="tdl">Vermillion, Spanish, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_171">171</a></td> - </tr> - <tr> - <td class="tdl">Vinegars,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_186">186</a></td> - </tr> - <tr> - <td class="tdl">———–, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_186"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">———–, to strengthen,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_189">189</a></td> - </tr> - <tr> - <td class="tdl">———–, cider,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_188">188</a></td> - </tr> - <tr> - <td class="tdl">———–, common,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_187">187</a></td> - </tr> - <tr> - <td class="tdl">———–, currant,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_188">188</a></td> - </tr> - <tr> - <td class="tdl">———–, distilled,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_189">189</a></td> - </tr> - <tr> - <td class="tdl">———–, from flowers,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_189"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—————–– fruits,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_188">188</a></td> - </tr> - <tr> - <td class="tdl">———–, gooseberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_188"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">———–, honey comb,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_189">189</a></td> - </tr> - <tr> - <td class="tdl">———–, primrose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_188">188</a></td> - </tr> - <tr> - <td class="tdl">———–, raisin,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_188"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">———–, sugar,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_188"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">———–, wine,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_187">187</a></td> - </tr> - <tr> - <td class="tdl">Vomiting in Children,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_262">262</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Wages,</span></td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_41">41</a></td> - </tr> - <tr> - <td class="tdl">——– Tables of,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_5A">5</a></td> - </tr> - <tr> - <td class="tdl">Walnuts, to pickle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_117">117</a></td> - </tr> - <tr> - <td class="tdl">Wardrobe, care of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_237">237</a></td> - </tr> - <tr> - <td class="tdl">Warts, to cure,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_324">324</a></td> - </tr> - <tr> - <td class="tdl">Washing-Day,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_293">293</a></td> - </tr> - <tr> - <td class="tdl">————— of Children,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_255">255</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_70A">[70]</span>Wasp’s Sting, remedy for a,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_326">326</a></td> - </tr> - <tr> - <td class="tdl">Waste and Want,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_34">34</a></td> - </tr> - <tr> - <td class="tdl">Water Cresses, medicinal effects of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_308">308</a></td> - </tr> - <tr> - <td class="tdl">Water Gruel, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_305">305</a></td> - </tr> - <tr> - <td class="tdl">Watermen, fares of the,</td> - <td class="tdr"><i>Appendix</i></td> - <td class="tdr"><a href="#Page_26A">26</a></td> - </tr> - <tr> - <td class="tdl">Wax Ointment,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_313">313</a></td> - </tr> - <tr> - <td class="tdl">Weights and Measures, Table of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_304">304</a></td> - </tr> - <tr> - <td class="tdl">White Paints,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_244">244</a></td> - </tr> - <tr> - <td class="tdl">White-Washing,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_282">282</a></td> - </tr> - <tr> - <td class="tdl">Whiting, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_85">85</a></td> - </tr> - <tr> - <td class="tdl">Wiggs, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_92">92</a></td> - </tr> - <tr> - <td class="tdl">Wild Fowls, varieties of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Wine making Apparatus,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_123">123</a></td> - </tr> - <tr> - <td class="tdl">Wine, Gooseberry and Currant,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_129">129</a></td> - </tr> - <tr> - <td class="tdl">——, Grape,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_146">146</a></td> - </tr> - <tr> - <td class="tdl">——, Honey,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_144">144</a></td> - </tr> - <tr> - <td class="tdl">——, Juniper berry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_138">138</a></td> - </tr> - <tr> - <td class="tdl">——, Lemon,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_140">140</a></td> - </tr> - <tr> - <td class="tdl">——, Mead, white,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_143">143</a></td> - </tr> - <tr> - <td class="tdl">—————, red,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_143"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—————, Walnut,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_144">144</a></td> - </tr> - <tr> - <td class="tdl">——, Mixed Berries,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_131">131</a></td> - </tr> - <tr> - <td class="tdl">——, Morella,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_139">139</a></td> - </tr> - <tr> - <td class="tdl">——, Mulberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_133">133</a></td> - </tr> - <tr> - <td class="tdl">——, Orange,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_142">142</a></td> - </tr> - <tr> - <td class="tdl">—————– and Lemon,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_143">143</a></td> - </tr> - <tr> - <td class="tdl">——, Parsnip,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_143"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——, Peach,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_139">139</a></td> - </tr> - <tr> - <td class="tdl">——, Port imitated,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_135">135</a></td> - </tr> - <tr> - <td class="tdl">——, Quince,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_141">141</a></td> - </tr> - <tr> - <td class="tdl">——, Raisin,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_147">147</a></td> - </tr> - <tr> - <td class="tdl">——, Raspberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_133">133</a></td> - </tr> - <tr> - <td class="tdl">——, Spruce,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_137">137</a></td> - </tr> - <tr> - <td class="tdl">——, Strawberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_132">132</a></td> - </tr> - <tr> - <td class="tdl">——, Rhubarb,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_149">149</a></td> - </tr> - <tr> - <td class="tdl">——, Rose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_150">150</a></td> - </tr> - <tr> - <td class="tdl">——, Scurvy-grass,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_151">151</a></td> - </tr> - <tr> - <td class="tdl">——, Sage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_149">149</a></td> - </tr> - <tr> - <td class="tdl">——, Sycamore,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_151">151</a></td> - </tr> - <tr> - <td class="tdl">——, Turnip,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_149">149</a></td> - </tr> - <tr> - <td class="tdl">——, Wortleberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_136">136</a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_71A">[71]</span>Wines and Spirits, to fit up a cellar of,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346">346</a></td> - </tr> - <tr> - <td class="tdl">Wines, to manage Foreign,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_343">343</a></td> - </tr> - <tr> - <td class="tdl">——–, to recover pricked,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346">346</a></td> - </tr> - <tr> - <td class="tdl">——–, <span class="smcap">British</span>, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_123">123</a></td> - </tr> - <tr> - <td class="tdl">——–, Apple,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_141">141</a></td> - </tr> - <tr> - <td class="tdl">——–, Apricot and Peach,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_140">140</a></td> - </tr> - <tr> - <td class="tdl">——–, Balm,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_151">151</a></td> - </tr> - <tr> - <td class="tdl">——–, Barley,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_150">150</a></td> - </tr> - <tr> - <td class="tdl">——–, Birch,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_136">136</a></td> - </tr> - <tr> - <td class="tdl">——–, Blackberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_137">137</a></td> - </tr> - <tr> - <td class="tdl">——–, Cherry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_139">139</a></td> - </tr> - <tr> - <td class="tdl">——–, Cider, white and red,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_145">145</a></td> - </tr> - <tr> - <td class="tdl">——–, Claret imitated,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_152">152</a></td> - </tr> - <tr> - <td class="tdl">——–, Compound,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_131">131</a></td> - </tr> - <tr> - <td class="tdl">——–, Cowslip,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_145">145</a></td> - </tr> - <tr> - <td class="tdl">——————–, Mead,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_145"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Currant, black,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_132">132</a></td> - </tr> - <tr> - <td class="tdl">—————––, red,</td> - <td class="tdr" colspan="2"><a href="#Page_129">129–157</a></td> - </tr> - <tr> - <td class="tdl">—————––, red, white, and Dutch,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_130">130</a></td> - </tr> - <tr> - <td class="tdl">—————––, white,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_131">131</a></td> - </tr> - <tr> - <td class="tdl">——–, Cyprus imitated,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_134">134</a></td> - </tr> - <tr> - <td class="tdl">——–, Damson,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_138">138</a></td> - </tr> - <tr> - <td class="tdl">——–, Dry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_152">152</a></td> - </tr> - <tr> - <td class="tdl">——–, Elderberry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_133">133</a></td> - </tr> - <tr> - <td class="tdl">——–, Elderflower,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_135">135</a></td> - </tr> - <tr> - <td class="tdl">——–, Fig, English,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_150">150</a></td> - </tr> - <tr> - <td class="tdl">——–, Gilliflower,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_149">149</a></td> - </tr> - <tr> - <td class="tdl">——–, Ginger,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_148">148</a></td> - </tr> - <tr> - <td class="tdl">——–, Gooseberry, red,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_127">127</a></td> - </tr> - <tr> - <td class="tdl">———————–, white,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_127">127</a></td> - </tr> - <tr> - <td class="tdl">——–, to clarify,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_155">155</a></td> - </tr> - <tr> - <td class="tdl">——–, to clear,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_154">154</a></td> - </tr> - <tr> - <td class="tdl">——–, to correct,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_155">155</a></td> - </tr> - <tr> - <td class="tdl">——–, to ferment,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_156">156</a></td> - </tr> - <tr> - <td class="tdl">——–, to restore,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_156"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to restore pricked British,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_344">344</a></td> - </tr> - <tr> - <td class="tdl">——–, to rack Foreign,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_345">345</a></td> - </tr> - <tr> - <td class="tdl">——–, Red Port, to manage and improve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_345"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Claret, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_345"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl"><span class="pagenum" id="Page_72A">[72]</span>——–, Claret, to colour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346">346</a></td> - </tr> - <tr> - <td class="tdl">——–, Claret, to restore that drinks foul,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346">346</a></td> - </tr> - <tr> - <td class="tdl">—————–, and Port, to make rough,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Hermitage and Burgundy, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_346"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Lisbon, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351">351</a></td> - </tr> - <tr> - <td class="tdl">——–, Bucella, to manage,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, Sherry, to improve,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to improve White,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351">351</a></td> - </tr> - <tr> - <td class="tdl">——–, to improve by chalk,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_351"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to renovate sick,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_352">352</a></td> - </tr> - <tr> - <td class="tdl">——–, to mellow,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_352"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, German method of restoring sour,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_352"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to concentrate by cold,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_353">353</a></td> - </tr> - <tr> - <td class="tdl">——–, to fine White,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_353"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to fine Red</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_353"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to fine Claret,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_354">354</a></td> - </tr> - <tr> - <td class="tdl">—————– Sherry,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_354"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—————– Madeira,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_354"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">—————– Malmsey, &c.,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_355">355</a></td> - </tr> - <tr> - <td class="tdl">—————– Port,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_355"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to convert White into Red,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_355"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——————–– Red into White,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_356">356</a></td> - </tr> - <tr> - <td class="tdl">——–, to preserve against thunder,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_356"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to make settle well,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_356"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to bottle,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_357">357</a></td> - </tr> - <tr> - <td class="tdl">——–, to detect adulterated,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_357"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to detect alum in,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_357"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">——–, to Decant,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_358">358</a></td> - </tr> - <tr> - <td class="tdl">——–, Decanters, to clean,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_358"><i>ibid.</i></a></td> - </tr> - <tr> - <td class="tdl">Withering’s Cosmetic Lotion, to make,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_240">240</a></td> - </tr> - <tr> - <td class="tdl">Woods, Infusion of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_326">326</a></td> - </tr> - <tr> - <td class="tdl">Woodcocks, to choose,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_83">83</a></td> - </tr> - <tr> - <td class="tdl">Woollen Cloths, Fuller’s purifier for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_365">365</a></td> - </tr> - <tr> - <td class="tdl">Worm Pimple, to remove,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_241">241</a></td> - </tr> - <tr> - <td class="tdl">Wrist, for a sprained,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_325">325</a></td> - </tr> - <tr> - <td class="tdl" colspan="3"> </td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Yellow Gum,</span> remedy for,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_262">262</a></td> - </tr> - <tr> - <td class="tdl"><span class="smcap">Young Ladies’ Maid</span>, duties of the,</td> - <td class="tdr"> </td> - <td class="tdr"><a href="#Page_253">253</a></td> - </tr> -</table> - -<div class="chapter"></div> -<hr class="printer"> -<p class="noindent center b4"><span class="smcap" style="font-size: 70%;">D. Sidney</span> <span style="font-size: 70%">& Co. Printers,<br> -Northumberland Street, Strand.</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="footnotes"> -<div class="chapter"></div> -<h2 class="nobreak" id="FOOTNOTES">FOOTNOTES</h2> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> -The Appendix to this work contains a compendium of <i>useful</i> -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.</p> - -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_2" href="#FNanchor_2" class="label">[2]</a> -See Laws respecting Servants. <a href="#Page_9A"><i>Appendix, p. 9.</i></a></p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_3" href="#FNanchor_3" class="label">[3]</a> -On the subject of <i>frugality</i>, and the advantages of -<i>saving</i>, and of <i>Savings-Banks</i>, we refer to what we have -already said, <a href="#Page_25">page 25</a>, &c.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_4" href="#FNanchor_4" class="label">[4]</a> -The multiplication table, the money-tables, and many others that are to -be found in the <a href="#APPENDIX"><span class="allsmcap">APPENDIX</span></a> 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.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_5" href="#FNanchor_5" class="label">[5]</a> -For an abstract of the law respecting character, and all other laws -respecting servants, to which the housekeeper may have frequent -occasion to refer, <a href="#Page_9A"><i>See Appendix, p. 9</i></a>.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_6" href="#FNanchor_6" class="label">[6]</a> -The best <i>Directions for Marketing</i> that are, perhaps, -anywhere to be found, are given on <a href="#Page_75">p. 75</a> and the subsequent -pages; and excellent <i>Marketing Tables</i> for calculating quantities -and prices will be found in the <a href="#Page_1A"><i>Appendix, p. 1, &c</i></a>.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_7" href="#FNanchor_7" class="label">[7]</a> -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 <a href="#LARDER"><span class="smcap">Larder</span></a>, in the department of -the <a href="#THE_COOK"><span class="smcap">Cook</span></a>.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_8" href="#FNanchor_8" class="label">[8]</a> -Further observations respecting the management and -arrangements of the table, will be found in our introductory -Address to the Heads of Families, <a href="#Page_14">p. 14</a>, where also -will be found other useful hints respecting servants, and on -other points deserving the attention of the Housekeeper.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_9" href="#FNanchor_9" class="label">[9]</a> -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 <a href="#Page_34A"><i>Appendix, p. 34, &c</i></a>.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_10" href="#FNanchor_10" class="label">[10]</a> -See Instructions for Carving, <a href="#Page_65">p. 65</a>, &c.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_11" href="#FNanchor_11" class="label">[11]</a> -Tables of precedency among Ladies and Gentlemen -will be found in the <a href="#Page_34A"><i>Appendix, p. 34 and 35</i></a>.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_12" href="#FNanchor_12" class="label">[12]</a> -Correct and extensive <span class="allsmcap">MARKETING TABLES</span> will be -found in the four first pages of the <a href="#APPENDIX"><span class="allsmcap">APPENDIX</span></a>.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_13" href="#FNanchor_13" class="label">[13]</a> -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.</p> - -<p class="noindent">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.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_14" href="#FNanchor_14" class="label">[14]</a> -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.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_15" href="#FNanchor_15" class="label">[15]</a> -Ample <span class="smcap">Directions for Marketing</span>, and for choosing -Butcher’s-meat, Poultry, Fish, and Vegetables, with the -times when best and cheapest, will be found under the head -<span class="smcap">Housekeeper</span>, <a href="#Page_75">p. 75</a>; and extensive and accurate <span class="smcap">Marketing -Tables</span> are given in the <a href="#APPENDIX"><span class="smcap">Appendix</span>, p. 1, 2, 3, and -4</a>.—Directions for the management of Meat, &c. before -dressing, will also be found under the head <span class="smcap">Larder</span>, <a href="#Page_234">p. 214</a>.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_16" href="#FNanchor_16" class="label">[16]</a> -The Cook will find directions for making Pastry, -Pickling, Preserving, &c. at the end of Instructions to the -Housekeeper, <a href="#Page_89">p. 89</a>, and the following pages.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_17" href="#FNanchor_17" class="label">[17]</a> -See Receipts, for these purposes, <a href="#Page_250">p. 250</a>, &c.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_18" href="#FNanchor_18" class="label">[18]</a> -In the absence of the housekeeper, she will be required -to make tea and coffee for the drawing-room company.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_19" href="#FNanchor_19" class="label">[19]</a> -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.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_20" href="#FNanchor_20" class="label">[20]</a> -Lose not a <i>moment of time</i> 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.</p> -</div> - -<div class="footnote"> - -<p class="noindent"><a id="Footnote_21" href="#FNanchor_21" class="label">[21]</a> -It is understood that H. R. H. the Duke of York pays -Mons. Ude, his French Cook, £500 per annum.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_22" href="#FNanchor_22" class="label">[22]</a> -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.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_23" href="#FNanchor_23" class="label">[23]</a> -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.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_24" href="#FNanchor_24" class="label">[24]</a> -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.</p> -</div> - -<div class="footnote"> -<p class="noindent"><a id="Footnote_25" href="#FNanchor_25" class="label">[25]</a> -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.</p> - -<p class="noindent">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.</p> -</div> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="barometer-container p2 chapter" id="Indenture-document-text"> - <div class="barometer small boxit"> -<p class="noindent" style="max-width: 30em;">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.</p> - <div class="click-for-text-transnote p1"> - <p class="center"><br><a href="#Indenture-document-image">Return to image<br> </a></p> - </div> - </div> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="barometer-container p2 chapter" id="Barometer-text"> - <div class="barometer boxit"> -<table class="appndx-generic"> - <tr> - <td class="tdr"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - <td class="tdr"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - </tr> - <tr> - <td class="tdr"> </td> - <td class="tdl"> </td> - <td class="tdl"> </td> - <td class="tdl" colspan="5">   TEMPERANCE.</td> - </tr> - <tr> - <td class="tdr border-right">70 -</td> - <td class="tdl border-left">Water</td> - <td class="tdl border-right border-top"> </td> - <td class="tdl" colspan="5">Health and Wealth.</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdr border-right">60 -</td> - <td class="tdl border-left">Milk and Water</td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5">Serenity of Mind.</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdr border-right">50 -</td> - <td class="tdl border-left">Small Beer</td> - <td class="tdl border-right border-bottom"> </td> - <td class="tdl" colspan="5">Reputation, long Life, & Happiness.</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl" colspan="6"> </td> - </tr> - <tr> - <td class="tdr border-right">40 -</td> - <td class="tdl border-left">Cider and Perry</td> - <td class="tdl border-right border-top"> </td> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5">Cheerfulness, Strength, and Nourishment,</td> - </tr> - <tr> - <td class="tdr border-right">30 -</td> - <td class="tdl border-left">Wine</td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5"> when taken after meals, and</td> - </tr> - <tr> - <td class="tdr border-right">20 -</td> - <td class="tdl border-left">Porter</td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdl" colspan="5"> in moderate quantities.</td> - </tr> - <tr> - <td class="tdr border-right">10 -</td> - <td class="tdl border-left">Strong-Beer</td> - <td class="tdl border-right border-bottom"> </td> - <td class="tdl" colspan="5"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl" colspan="6"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl" colspan="6"> </td> - </tr> - <tr> - <td class="tdr border-right">0 -</td> - <td class="tdl border-left"> </td> - <td class="tdl" colspan="6"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl"> </td> - <td class="tdl" colspan="5">  INTEMPERANCE.</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl"> </td> - <td class="tdc"><i>Vices</i></td> - <td class="tdl"> </td> - <td class="tdc"><i>Diseases.</i></td> - <td class="tdl"> </td> - <td class="tdc"><i>Punishments.</i></td> - </tr> - <tr> - <td class="tdr border-right">10 -</td> - <td class="tdl border-left">Punch</td> - <td class="tdl border-right border-top"> </td> - <td class="tdc">Idleness and</td> - <td class="tdl border-left border-top"> </td> - <td class="tdc">Sickness, Puking, and</td> - <td class="tdl border-right border-top"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc">and</td> - <td class="tdl border-left"> </td> - <td class="tdc">Trembling of the Hands</td> - <td class="tdl border-right"> </td> - <td class="tdc">Debt;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc">Peevishness.</td> - <td class="tdl border-left"> </td> - <td class="tdc">in the Morning;</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right">20 -</td> - <td class="tdl border-left">{Toddy and</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc"> </td> - <td class="tdl border-right"> </td> - <td class="tdc">Black Eyes;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">{ Crank</td> - <td class="tdl border-right"> </td> - <td class="tdc">Quarreling,</td> - <td class="tdl border-left"> </td> - <td class="tdc">Bloatedness</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc">Inflamed Eyes,</td> - <td class="tdl border-right"> </td> - <td class="tdc">Rags;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc">and</td> - <td class="tdl border-left"> </td> - <td class="tdc">Red Nose & Face;</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc"> </td> - <td class="tdl border-right"> </td> - <td class="tdc">Hunger;</td> - </tr> - <tr> - <td class="tdr border-right">30 -</td> - <td class="tdl border-left">Grog</td> - <td class="tdl border-right"> </td> - <td class="tdc">Fighting,</td> - <td class="tdl border-left"> </td> - <td class="tdc">Sore and swelled</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc">Legs;</td> - <td class="tdl border-right"> </td> - <td class="tdc">Hospital;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">        {</td> - <td class="tdl border-right"> </td> - <td class="tdc">Lying,</td> - <td class="tdl border-left"> </td> - <td class="tdc"> </td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right">40 -</td> - <td class="tdl border-left">Flip   {</td> - <td class="tdl border-right"> </td> - <td class="tdc">and</td> - <td class="tdl border-left"> </td> - <td class="tdc">Jaundice, Pains</td> - <td class="tdl border-right"> </td> - <td class="tdc">Jail;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">        {</td> - <td class="tdl border-right"> </td> - <td class="tdc">Swearing,</td> - <td class="tdl border-left"> </td> - <td class="tdc">in the Limbs, and</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc">burnings in the</td> - <td class="tdl border-right"> </td> - <td class="tdc">Whipping;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">{Bitters</td> - <td class="tdl border-right"> </td> - <td class="tdc">Obscenity;</td> - <td class="tdl border-left"> </td> - <td class="tdc">palms of the hands,</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right">50 -</td> - <td class="tdl border-left">{infused in</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc">and the soles of</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">{Spirits</td> - <td class="tdl border-right"> </td> - <td class="tdc">Swindling,</td> - <td class="tdl border-left"> </td> - <td class="tdc">the feet;</td> - <td class="tdl border-right"> </td> - <td class="tdc">The Hulks;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc"> </td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">{Brandy, Rum,</td> - <td class="tdl border-right"> </td> - <td class="tdc">Perjury,</td> - <td class="tdl border-left"> </td> - <td class="tdc">Dropsy;</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right">60 -</td> - <td class="tdl border-left">{and Whiskey, in</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - <td class="tdl border-left"> </td> - <td class="tdc">Epilepsy, Palsy;</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">{the morn<sup>g</sup>.</td> - <td class="tdl border-right"> </td> - <td class="tdc">Burglary,</td> - <td class="tdl border-left"> </td> - <td class="tdc">Melancholy;</td> - <td class="tdl border-right"> </td> - <td class="tdc">Botany Bay;</td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left"> </td> - <td class="tdl border-right"> </td> - <td class="tdc">Murder,</td> - <td class="tdl border-left"> </td> - <td class="tdc">Madness;</td> - <td class="tdl border-right"> </td> - <td class="tdc"> </td> - </tr> - <tr> - <td class="tdr border-right"> </td> - <td class="tdl border-left">{D<sup>o</sup> during the</td> - <td class="tdl border-right"> </td> - <td class="tdc">and</td> - <td class="tdl border-left"> </td> - <td class="tdc">Apoplexy;</td> - <td class="tdl border-right"> </td> - <td class="tdc">The</td> - </tr> - <tr> - <td class="tdr border-right">70 -</td> - <td class="tdl border-left">{day and night.</td> - <td class="tdl border-right border-bottom"> </td> - <td class="tdc">Suicide.</td> - <td class="tdl border-left border-bottom"> </td> - <td class="tdc">DEATH.</td> - <td class="tdl border-right border-bottom"> </td> - <td class="tdc">Gallows.</td> - </tr> - <tr> - <td class="tdr"> ⃝</td> - <td class="tdl" colspan="7"> </td> - </tr> -</table> - <div class="click-for-text-transnote p1"> - <p class="center"><br><a href="#Barometer-image">Return to image<br> </a></p> - </div> - </div> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="transnote-end chapter p4"> -<p class="center bold TN-style-1"><a id="TN"></a>Transcriber’s Note (continued)</p> - -<p class="TN-style-1">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.</p> - -<p class="TN-style-1">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.</p> - -<hr class="r10"> - -<p class="TN-style-1">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.</p> - -<p class="TN-style-1">Other changes include:</p> - -<p class="TN-style-2">Page 225 – “Comsommé” changed to “Consommé” (A rich soup or gravy) -<p class="TN-style-2">Page 2 in Appendix – corrected an obviously wrong daily rate in last - line of A TABLE OF WAGES OR INCOME (1 7 5¾)</p> -<p class="TN-style-2">Page 37 in Appendix – Added missing header: “TO THE OFFICERS OF HIS - MAJESTY’S HOUSEHOLD.”</p> -<p class="TN-style-2">Page 38 in Appendix – “exemplagratia” changed to “exempli gratia” - (exempli gratia. For example)</p> -<p class="TN-style-2">Page 42 in Appendix – “A Draft payable” changed to “A Draft is payable” - (N.B. A Draft is payable)</p> - -<hr class="r10"> - -<p class="TN-style-1">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.</p> - -<hr class="r10"> - -<p class="TN-style-1">Index entries have been styled consistently and typographical errors -fixed. Other minor corrections to the Index have been made without note.</p> - -<p class="TN-style-1">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. These have not -been re-indexed/moved and remain at the foot of their respective page. 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